Monday, 16 March 2015

Tindora Rice

I miss 'Kovakkai' in Guatemala, but I get it sometimes from Mrs. Patel who has been living here since 35 + years and owns a farm near Coban.
The vegetable is so fresh and tender, I loved making Tindora rice and we enjoyed a simple lunch with Rice Vadams.


Ingredients:

Tindora sliced thin - 2 cups
Peanuts - 2 tbsp
Curry leaves - a few
Coriander seeds - 1 tbsp
Bengal gram dal - 1 tbsp
Red chillies - 4 or 5 to grind and 2 to season
Grated Coconut - 1/2 cup
Mustard 1 tsp , urad dal 1 tsp - to season
Oil - to season
Salt to taste
Cooked rice - 3 cups

Method

  • Fry coriander seeds, redchillies and bengal gram dhal and coconut till golden brown and make a fine powder out of it.
  • Fry the Tindoras in little oil till crisp and keep aside.
  • Heat 2 tbsp of oil in a pan and allow mustard, urad dal, peanuts and 2 red chillies to splutter 
  • Add the tindoras and the ground powder and ad curry leaves. Saute a little  and switch off the flame.
  • Add the cooked rice and mix well with salt.
  • Serve with rice vadam or papad.
Enjoy!!!



Friday, 13 March 2015

Poori Aloo - Tamil Style

Poori aloo is a dish that is served in many restaurants in South India.  Coconut Chutney is also served with  the same. I love both the combinations. Here is the recipe of the Tamil style Aloo that goes with poori.




Tamil Style Aloo Recipe :

6 potatoes medium size
ginger - a small bit
mustard - 1tsp
urad dal - 1 tsp
Bengal gram dal - 1 tsp
Curry leaves and cilantro to garnish
Tomato - 1
Oil - 1 tbsp
Green chilly - 3 nos.

Method

  • Boil the potatoes and cut them into small cubes
  • Heat a pan and add oil
  • Once the oil is heated, add mustard, urad dal, bengal gram dal, ginger, green chillies and sauté
  • Add chopped tomatoes
  • Add boiled potatoes and salt 
  • Add a little bit of water if the mixture is too thick
  • Give it a boil
  • Garnish with curry leaves and cilantro
Enjoy with Hot Pooris.

Thursday, 12 March 2015

Badam Burfi

I love cooking for large gatherings and pot luck meals.  Since I love to cook, I always opt for very special dishes that I can enjoy cooking and serve them to my dear friends and family.
My joy knew no bounds when I was allotted to cook a sweet dish for the upcoming Holi party at the Indian Embassy.




The recipe given below will yield about 30 - 35 pieces

Ingredients - Almonds - 2 cups, Sugar - 4 cups, Safron - a pinch, cardamom - 2 tsp.

Method : 
Soak the almonds in hot water and blanch the skin, Rinse the almonds once or twice and grind them to a smooth paste. 
Add sugar to the paste and keep stirring in a medium flame until the mixture thickens. 
Add saffron, cardamom, 3 tbsp of ghee and keep stirring to form a lump and leave the sides of the pan.
Pour the mixture into a greased tray and cut into pieces. 

Enjoy!!!

Wednesday, 28 January 2015

Paal Poli


Paal Poli is a very traditional dessert of Tamilnadu.  I made this for weekend tiffin and my entire family relished this dish. 


Ingredients 
Maida - 2 cups
Sooji - 3 tbsp
Pista, safrron and other nuts to garnish
Milk - 1.5 litres
Sugar - 1.5 cups
Cardamom - 1 tsp
Oil to fry

Method
  • Make a dough with maida, shoji and a pinch of salt with enough water.
  • Make small puris and spread little oil over them
  • Fold the puris into triangle (just as you would do for parathas) and roll them again in the shape of a triangle
  • Deep fry in hot oil
  • I like my puris crisp, so I fried them till crisp.
  • Boil milk in a medium flame till reduced to half and mix in the sugar and boil again
  • Add the cardamom 
  • Pour the milk on the puris arranged in a big plate and garnish with nuts and saffron.
  • You could either serve cold or hot (My family prefers it hot)
Enjoy!!!

Saturday, 24 January 2015

Aapam

Aapam is a very light breakfast. It is served with stew, coconut milk or kurma in Kerala and Tamil Nadu.





Ingredients
Raw rice - 2 cups
Cooked rice (kept overnight in the refrigerator ) - 1 cup
Rapid Rise Yeast - 1 tbsp
Salt
Sugar - 1 tbsp
Coconut grated - 1 cup


Method
  • Soak raw rice in water overnight.
  • Grind the rice with enough water
  • When the rice is coarsely ground add the cooked rice and coconut and grind till silky
  • Dissolve yeast in sugar and a cup of warm water
  • Add yeast to the ground batter and salt to taste
  • Let the batter ferment for 3 to 4 hours in room temperature.
  • Take a ladle full of batter (see to it that it is in pouring consistency)
  • Pour batter in a rounded non-stick pan and swivel it with both your hands to form a circular shape. The center part must be thicker and the outer parts must be thinner.
  • Cover with a lid and cook on medium flame
  • Once done, turn into a plate and serve with stew or Vellai Kurma or coconut milk.
Enjoy!!!

Thursday, 22 January 2015

Cinnamon Rolls

Nothing like a warm cinnamon roll with a hot cup of coffee to lift up someone's spirit.




Ingredients

A sachet of yeast
All purpose flour - 3 cups
Salt - a pinch
Brown Sugar - 2 cups
Cinnamon powder
Melted Butter - 1/4 cup
Milk - 1/2 cup
Sugar - 2tbsp

For the frosting:
1/2 a cup of cream cheese
1 cup of frosting sugar
vanilla essence
milk - 1tbsp


Method
  • Heat Oven to 350 F
  • In a small bowl of warm water dissolve yeast and let it rise
  • Work the flour, yeast water, salt , milk and sugar to a smooth dough
  • Mix a cup of brown sugar with 2 tsp of cinnamon powder
  • Let it rest for 2 hours to rise well
  • Work on the dough again.
  • Pinch a small portion of dough and roll them thin on a flat surface using a rolling pin.
  • Spread a thin coating of melted butter and sprinkle the brown sugar and cinnamon mix evenly
  • Roll the dough into a long strip and cut into even pieces.
  • Arrange evenly on the baking sheet leaving space for the dough to rise again.
  • Arrange all the rolls cut side down, and bake at 350F for 20 mins.
  • Let it cool
Once the rolls are cool, mix all the ingredients listed for frosting evenly and spread it over the rolls.

Take out the rolls and warm them for a few seconds before you eat them.


Enjoy!!!

Jalapeño Thokku / Molaga Thokku

Jalapeño Thokku


I got this recipe from Ramki's OPOS (one pot one shot cooking) in United by Food Forum.
I used jalapeños in the place of Indian chillies in the recipe since it is easier for me to get Jalapeños in Guatemala.



I followed the exact same recipe as given above.

I chopped the jalapeños fine and did not blend them as stated in the recipe since I like my pickle to be chunky.
Let the pickle cool down and Store the pickle in a clean bottle and refrigerate. 


Wednesday, 21 January 2015

Vellai Kurma

Vellai Kurma or South Indian White kurma is a very popular side dish for Chapathis and Idiyappam served in most of the restaurants in Tamil Nadu. The name suggests that there is no added color to the kurma like turmeric or any other color.






The recipe given below serves 4

Ingredients :

Assorted Vegetables (carrot, beans, cauliflower, peas and potato cut into cubes) - 3 cups
Salt to taste
Green chillies - 2
Bay leaf - a few
Corn flower or maida - 1 tbsp mixed well in a cup of water
Oil - 2 tbsp

To grind :
Coconut grated - 1 cup
Cardamom - 2
Cinnamon - a small peice
Fennel seeds - 2 tsp

Method
  • Pressure cook all the cut vegetables with 2 tbsp of water for just one whistle.
  • Heat oil in a pan and sauté the green chillies and bay leaves
  • Add the ground paste and sauté for a while 
  • Add salt to taste
  • Add the boiled vegetables and pour little water to get a gravy like consistency
  • Pour in the corn flour / maida water and give it a boil till the kurma comes together
  • Garnish with cilantro
Enjoy with hot chapatis or Idiyappams

Monday, 13 October 2014

Iyengar Puliyodarai




Ingredients

Tamarind - a size of a big lemon
Peanuts - 2 tbsp
Channa dal - 1 tbsp
Dhaniya - 1 tbsp
Sesame seeds - 1 tsp
Methi seeds - 1 tsp
Turmeric - 1 tsp
Curry leaves - 2 sprigs
Red Chillies - 15 nos. - break them into halves
Oil as needed


Method

  • Soak the tamarind in a cup of water and take out a thick extract
  • Roast the channa dal, dhaniya and 5 red chilles  and grind them to a fine powder
  • Roast the sesame and methi seeds and grind them separately to a fine powder
  • Heat oil in a pan, add the mustard seeds 
  • Add the peanuts and the remaining red chillies (break them into halves) and fry for a while.
  • Pour the tamarind extract and add turmeric and curry leaves and salt as per taste.
  • When it boils add the daniya powder and let it cook till the oil separates and reaches a semi- solid consistency.
  • Add the methi, sesame powder and switch off
Gojju is ready , mix as much as you need in plain rice and Enjoy!!!

Tip : The rice must not be sticking together while you mix. Cook rice and let it cool completely then mix the puliyogare gojju.

Saturday, 26 April 2014

Quinoa Dosa

I had a pack of Quinoa lying unused that I bought from a health store a while ago. I have seen many posts about Quinoa dosa and also heard about how healthy it can be since the protein and fibre content is very high in quinoa.

Today I tried my hand at making this dosa and my family loved it a lot. It was very crispy and golden brown and very tasty.




Ingredients :

Quinoa - 2 cups
Rice - 2 cups 
Urad Dal - 1 cup

Soak all of the above for about 4 hours and grind to a fine batter.
Let it ferment for abut 6- 8 hours.

Make dosas in a pan and serve with chutney or chutney powder or Sambar.

Enjoy!!!

Friday, 18 April 2014

Chocolate Cake with Rich Ganache Frosting





http://mymagicalkitchen.blogspot.com/2013/05/chocolate-cake-with-rich-ganache_5167.html


Saturday, 1 March 2014

Horchata de Arroz




In Latin American parties, you can see big canisters of Horchata or rice milk to help quench your thirst.  This vegan drink was introduced to the Latinos by the Spanish . It is very easy to prepare and tastes delicious. There are some Horchatas where you add nuts like almonds.
This recipe is a simple horchata.

Ingredients :

Rice - 1 cup
Water - 4 cups  (can also be replaced with 2 cups water and 2 cups milk)
Sugar - 5 tbsp
Cinnamon Powder - 1/2 tsp
Vanilla essence - 1/2  tsp


  • Soak rice overnight.
  • Strain the water and grind the rice with two cups of water
  • Filter the rice water using cheesecloth several times till no grits are found in the rice milk.
  • Mix in the remaining water, sugar and cinnamon powder and vanilla essence
  • Store in refrigerator and serve chilled.


Enjoy!!!


Potato Poha



Friday, 28 February 2014

Mixed Vegetable Curry


Quick Tortilla Chat




Whenever I get this irresistible urge to eat chat i make the Quick Tortilla Chat.
Simple ingredients to throw in and absolutely delicious.  Works great as a party starter where you just assemble the ingredients in a corner and guests will be more than happy to make their own according to their spice needs and you are out of your responsibility of serving them.

Ingredients :

Tortillas - 5 numbers
Boiled Garbanzo beans -  2 cups
Boiled and Cubed Potatoes - 2 cups
Green Chutney and Sweet Chutney
Chat Masala - 1/4 tsp
Roasted Cumin Powder - 1/4 tsp
Salt and Chilli powder to taste
Unsweetened Yogurt

Method ( to assemble one serving)
  • Cut the tortillas into thin strips or rounds and deep fry them in hot oil and set aside 
  • In a plate add a handful of  fried tortillas,boiled potatoes and garbanzo beans, add fried tortillas
  •  Pour a ladle of yogurt on top and add the chutneys, salt, chat masala, cumin powder and chili powder. Garnish with cilantro
  • Serve Immediately

Gujarathi Dhokla



Tuesday, 18 February 2014

Rich Chocolate Fudgy Brownie





Brownies are of the three varieties, the cakey ones, almost cakey ones and the fudge ones.
To me a brownie must be fudgy. I made these brownies on a quiet, anti-social Sunday where just the four of us had a gourmet meal of Puris, Chats, Brownies and Ice Creams.

I would elaborate as to why I said anti - social.
Before moving here I have heard stories about uppity, attitude showing, thankless and opportunist Indians who live abroad.  I used to hear those stories and rub it off saying it happens only to a certain set of people and not all of them

While living in India we were not social animals. We felt so adequate with our own family, visiting parents and relatives and never felt the need to socialize outside.

But a couple of years here and Oh boy!!! what have I witnessed?  Needless to say I have come across all the above and much more.

My other Indian friends who live in different countries told me similar stories too.
I think there is so much distress because when we live so far away we start considering other Indian friends as our own and tend to become possessive and thats where the problem arises.

Guatemala is a quaint little country with about 100 Indians. All the Indians live in the city about a maximum of 5 kms distance within their homes. What do you expect?
Unity, attachment, party every week, help each other in times of need etc etc. But the opposite has happened and it is very unfortunate.

I think all of us when given the opportunity fall into politics. It is really a great art not to succumb to it. Some of the Indians here would ill-talk so much about a friend that you think there is something really messy between those two. But you see them the next day, all sweet-talk and false talk just to be in the good books of the other person. What I don't understand is if there is really a problem cooking between two persons, why can't they sort it out by asking directly to them rather than passing stories, ill-talking behind or secretly fuming within. In spirituality they say hesitation is the greatest sin.
If there is a problem why hesitate? Go ask.  I have lost a couple of friends by asking but it is rather better than dealing with a relationship with a lot of friction. We fight with our husbands, children, parents and we talk to them the next moment as if nothing has happened without friction, that is because we don't hesitate to ask and sort out the problem. Same must be done with friends too. Life will be a lot more easier.

The most creepy one I have come across so far is bragging about the number of years they have spent in a country. Sadly people who live in India never count the number of years they lived there but moment they step abroad they start to count and it becomes a status talk.  The other day at a party a lady came up to me and said 'You know what? I have completed (as if it is a degree from the IIM) two years in Guatemala.   (me thinks .. so what??)

Some of the Indians who land up newly here are very very social with you that you think they are the best people you have come across in your life.  Don't be too naive... They were just choosing their 'group'.

Some socialize with you suddenly like a rebound love only because they were rejected by some other group.

Some who take all the help from you to babysit their kids while they enjoy movies, drinks, parlors or work at office and are absolutely thankless. There were instances when they don't even call or message to say good bye when they leave the country.

Some who behave their best when they come to your place but behave different when part of a different group.

Some who are so insecure and always monitor about who is partying with who and sulk about why weren't they invited.

Some manipulators who do more bad to you than good. I recently came to know from a common friend that we were not invited for drinking parties because we had been branded as 'Non- alcoholics and old-fashioned' by some of our so called friends.

Some who network (secretly) at such a pace with everyone only to know what is happening with work permits, permanent resident status etc. but never for a truthful relationship.

Some who are friends with other Indians to get free car rides, sell medical bills to others (note: not only illegally procuring medical bills but also selling them)

Some who demand home cooked food, eat to the heart's content and go and ill-talk with other friends.

Some who don't have their own brains to search for house-help but use your maid only to gossip and get information about what is happening in your house. Indians are smart, they can learn any language faster to gossip.

Some who demand you to get food supplies and many other things from your India and USA trips but refuse to do the same for you.

Some who are neutral (believe me they are the worst, they simply nod their heads for anything and because of that nothing productive happens) or simply put it behave like slaves to retain a friend.

Some who borrow your things but never return them.

Some who even befriend you and your friends to hire them or pull them into their organizations.

Some who give only ideas but not do any work when we organize group festivals or parties.

Some who act funny as if they have forgotten their Indianness that you have to remind them to remove even footwear during religious functions.

Some who network with people only online just for a virtual celebrity stauts to get as many 'likes' or 'comments' in their social networking sites , but in reality they are so different.

Some who befriend  you to just tell on others.

I told you before that you get to rub shoulders with the Indian diplomat crowd. Some who think that they have attained a high social status just because they were invited to an exclusive embassy party or   have been invited to a diplomat's house dinner.

It pains me deeply to think why can't we all be friendly just for a relation and not with any hidden agenda. Finally after all the bitter experiences, the Indians are of two types here - one who socialize only with Indians and the others who avoid the other Indians as some serious plague. I haven't come to the stage of avoiding them like plague, for I  know that not everyone is the same. Being indifferent or ignoring them will not help me break my limitations.  The more close you work with such people you get a chance at least to change them by passing on the good vibes and blessing them.

I constantly remember my Guru's words to be truthful to everyone and continue to do the goodness irrespective of whether it comes back to you or not.


This brownie that I made, gave an affirmation that I indeed have magical hands. I just followed my own intuitive recipe and got the best brownies ever.

Ingredients

2 cups flour
1 tin - condensed milk
1 tsp - baking soda
yogurt - 1/2 cup
melted butter - 1/2 cup
cocoa powder - 2 tbsp

Method

Mix all the above ingredients and bake at 350 F for 35 minutes or till you see a fudgy top.
When cool , cut pieces and serve with ice cream

Enjoy!!!!

Black Forest Gateau

I made this Black Forest Gateau for my husband's birthday last December.

This pictures does no justice to the cake at all.


Ingredients For the Chocolate Cake

3 cups all purpose flour
1 3/4 cup sugar (make it 2 cups if you plan not to frost the cake)
6tbsp or 1/2 a cup of Hershey's cocoa powder
2 tsp baking soda
a pinch of salt
2 cups of hot water
3/4 up of vegetable oil
2 tbsp white vinegar
1 tbsp vanilla extract

Bake the cake with all the above ingredients at 350 F. I used two six inch tins to bake two cakes.

For the Frosting 
Cherry Compote - 3 tbsp
Whipped Cream 
Grated Chocolate 
Maraschino cherries


Once the cake is completely cooled, level them if needed.
Whip the cream till peaks appear adding one or two tbsp of icing sugar.
Cook the cherries in two tbsp of sugar and two tbsp of water until shiny.
Let it cool.

Assembling the cake

Spread the cherry compote on top of one of the chocolate cakes
Spread the whipped cream.
Place another chocolate cake on top and spread the whipped cream all around the cake.
Once neatly done, sprinkle the grated chocolate on all the sides of the cake.
Decorate the top of the cake with whipped cream and cherries and sprinkle some more grated chocolate.

Enjoy!!!


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