Rose Lassi

Lassi/buttermilk  has been my favorite beverage since my childhood, be it salted and mildly spiced or mango or kesar (saffron), you name it and I will gulp it down like a meal. My better half likes to sip his lassi over the course of the meal, savoring the taste with every bite of food. I am more of the gulp kind, I love to have my mouth fill up with gulps of lassi goodness. As a result I end up making a meal out of it and I’m not ashamed to say I have stolen multiple sips from him after I have happily had mine. I have been seen ordering multiple glass of lassi for myself :), you tend to get judged when you do things like that at a fine dining place. But in the comfort of your own home, you could be drinking lassi from a hose or your blender jar…it’s a perk you enjoy with only homemade lassi. 

This lassi is made from gulkand. Gulkand is a sweet preserve made from rose petals. It is available at any Indian grocery store and has a beautiful rose aroma. It has some great health benefits, I am not going to get into the details of that but let’s just say it tastes amazing and is really good for you. 

Spiced Butter Milk - Chaas

Thanks a lot for all the encouraging comments, re-shares on Fb and google plus. If you don’t know what am talking about, you can read this. I was really touched. Thanks guys! Virtual hug.

Last week was the week of spring break and we took couple of days off, a very relaxing vacation. It’s amazing how we take ourselves for granted and work like crazy, till we take a break and realize how badly we needed one.  The two days were spent lazing around with magazines, searching for inspiration. And I think I got more than what I asked for. Sometimes it baffles me how talented people can be, so creative, bursting with ideas and inspiring…all at the same time. I wish one day I can create that kind of magic.

Chaas or spiced butter milk is a staple beverage in our house, it is ALWAYS there, specially in the summer months and is often substituted as water. The health benefits are immense, it is great for digestion, keeps you hydrated and the goodness of curry leaf, cumin and ginger cannot be undermined. What prompted this post was a query on Fb regarding storing and using curry leaves. What I do is wash the curry leaves, dry them on a towel overnite and leave them to air dry, when they become completely dry ( crunchy to touch) I blend them into a fine powder and sieve and store in airtight container, they are good for a couple of month and then they start loosing their aroma. If they do not dry well, slow roast them on a pan, cool then powder it.  They can be used for for daal, rasam, splice blends and a lot more. I have even tried it in dessert, recipe coming soon.

Curry leaf should not be confused with curry powder. Curry leaf is a herb used  in south Indian cooking. It’s said to be a high source of Iron. Am not a nutritionist, but have always heard my mother say it’s rich in iron and good for my liver, eat it up. It’s very aromatic and a small amount goes a long way, specially if you have powdered it.

Very berry homemade yogurt with granola

I have options... to write about my blog endeavor, or about the rich homemade yogurt with fresh berries and homemade granola, where every bite is bursting with fresh flavors. I will try to do a bit of both.  I am no guru in the blogosphere but it's been quite a journey. I never knew writing a food blog meant experiencing so many different kind of emotions and learning.  I have experiences eureka moments, dejection, sheer joy, creativity, and insomnia!! Well, I have read a lot of bloggers talk about how ideas emerge at 2 am and that would keep them up till day break; come morning you rush to reach out, not for your morning cup of coffee but to the bag of flour or the camera.

Every post has three aspects or as I call it 3Cs: create, capture and communicate. I think creating recipes has been more natural to me then the other two aspects, there are some days when ideas flow in faster than a jet plane and it's just hard to remember everything, so I write them down. This is my favorite part and I just love mixing the ingredients to create some magic. The possibility is endless, I can spend a few dozen lifetimes and that will not be enough to learn and experiment the magic.

"Life is a combination of magic and pasta.”Federico Fellini 

Before I get into capture, a little about communicate.  Written communication has never been my strongest; I am quite a talker but when it comes down to penning my thoughts I do tend to become a bit shy and reserved. I really see that skill evolving (hope so) and I am beginning to get a bit more chatty and relaxed on the blog. This is where I'm not making any effort but it is just evolving, like a friendship. I don't think I should make an effort and ruin it.   

 The area where I have grown the most is 'capturing'; the journey from point and shoot to DSLR has been very, very exciting. I love the mix of technology and creativity. I think it is here that I feel like a true artist, creating one image after another, colors, props, mood, lighting, setting.... again, endless permutations. This is the area where I have had the pits of dejection too. This is the reason I mention this journey in this post: it was Sunday evening that I had begun to take pictures of the yogurt and had a rough idea of how the image should look, and I had thought about the colors, the mood and the props. The images did not seem to speak to me or convey what I felt. I packed up, since it was dark and I don't have studio lights. Calmed myself and hoped for a more productive morning... In the morning, it took me less than an hour to get what I wanted. Blogging has really taught me patience and perseverance. It has made me into a  better person. Has blogging changed you, bringing out the essence of who you are? Would love to hear your thoughts, do share!!

Dahi vada

The main ingredient in dahi vada is urad daal and yogurt. Whenever I think of urad daal  I think of my visit to Ditu's  (my sister) place last year. I have a funny story to narrate.  She made urad  ki daal  it was absolutely delicious and at first no one noticed me eating the daal - soon when I reached out for a second helping, there was a alarming scream from ditu "Simi this is urad daal" (simi being me) I did not understand the reason for the alarm - I thought it was a delicacy and should not be taken lightly. So I nodded  and said -"it's really nice". Ditu, looking at B-I-L ( her husband) screamed in delighted, shock, amazement all the emotions at once - " Simi loves urad daal".   B-I-L was so happy - well apparently  Urad daal is a delicacy in  B-I-L's home and apart from B-I-L  and his mother no one - I repeat no one will touch it. My sister has been married for long years and she has never made urad daal when I am visiting as - obviously no one is supposed to like it !! lol !! I loved it and imagine after so many years. News of my 'new fond love for urad daal' reached  B-I-L's mother and soon -  B-I-L and his mother bestowed upon me the title of - 'honorary Tyagi'. Since it is a delicacy in every Tyagi household. It's not everyday u get an honorary title ;-)

 Btw it was not the kali daal but split urad ki daal ( the white one ) !! I have not tried making it at my place yet. The youngest ( my daughter) has been warned by the cousins ( Ditu's sons) and the warning extended by the threesome to my other half (my husband). Well not yet but I will definitely try it at home and when I do I promise to share it with you guys - the recipe and the reaction :) For now some dahi vada :)   

Mango Lassi

Mango lassi is one of my favorite, it goes so well with Indian food, that's another story that I can make a meal out of it  :) :) Well you can do so many variations of mango lassi....add pomegranate to add a bit of crunch, add some mango pieces or strawberries......some keveda essence. Food is like a canvas all you need is a the capability to imagine, which we are all born with . It is am amazing  how one dish with same recipe and ingredients taste so different when made by two different people, I guess that is  beacuse when we cook we add a bit of ourselves in the food we prepare. I love the deep orange color of the lassi.

The deep orange reminds me of pumkins and haloween. So what are you all planning for haloween? Am glad it is not going to rain so we can trick or treat - my little one is going to be a witch from Harry Potter !! I am told that angry birds and black swan are  the most popular costume this year for haloween....popular or not make sure you have a great time and stay safe. ENJOY !!!!!!!!!!!

You will need

Mango puree : fresh or tinned - 1 and 1/2 cup

Sweet lassi -  2 cup (Can be made from fresh homemade yogurt or  butter milk) 

cardimon powder :1/4 tsp

Pista crushed : 2 tbsp

Saffron : 2-3

sugar - 2tsp

Wip sugar cardimom powder, saffron with yogurt (homemade) so it is nice and creamy.  Keep aside. Or add sugar and saffron to buttermilk. Now sip the mango with some some more yogurt and cardamom. Mix them all together and serve chilled in a class or play around with the colors - some mouthwatering patterns...top with nuts, saffron and cardimom powder.

Serve chilled with your favorite meal!!

Kadi

 

 Hope you all had a great 2010 and accomplished everything that you had planned for. I had a good year and specially enjoyed the holidays - spending time with family.  Cold winter evenings always brings back memories...of warm hearty home made food.  One of my favorites is kadi-chawal. As much as I have learnt the love for cooking from my mother, a lot is from my sister too. Her hands move with the speed of light, she always takes a min to think over and then...the next moment there is food on the table and always with a smile. This kadi - a recipe originally from Uttar Pradesh  is one of her finest curies ...simple but hearty, an excellent wholesome meal for cold winter nights.

Ingredients

Besan or Gram flour : 4 tbsp
Sour curd or Buttermilk : 2 -3 cups
Onion: 1 finely chopped (optional)
Baking soda: pinch
Turmeric: 1/4 tsp
Coriander seed: 2 tsp
Red Chili powder: 1/2- 1 tsp
Ginger: about an inch- grated
Garam Masala: 1/4 tsp
 For tempering : Methi seed, mustard, asafoetida, badi elachi, cinnamon- an inch long stick, red chilli 1-2 and ghee.

Mix the gram flour with water into a thick paste. take 1/4th of it and mix it with buttermilk. In case of yogurt, add water along with turmeric and salt and mix into a smooth mixture.

For the pakoras:
Mix the rest of the besan with salt, slightly crushed coriander seeds, chopped onions, baking soda and ginger. Make small pakoras and deep fry till done. Keep aside.

Take a saucepan add 1 tbsp of ghee, heat...followed by mustard, methi seeds, Cinnamon, badi elachi, asafoetida and red chilli, pour in the buttermilk mix and stir it till it comes to a boil, ( make sure you keep stirring till it comes to boil or the buttermilk will curdle) lower the flame and let it sim for about 20 min, drop in the pakoras while the kadi is still hot, add  garam masala.You could add kasoori methi leaves to the kadi for additional flavour. Serve with hot rice and ghee. The pakoras are so soft and creamy that they melt in your mouth.

Thambhuli -Ajwain leaves in yogurt

Indian cuisine is all about rich aromatic spices and herbs. From rasam powder to garam masala, there must be some gazillion recipes with exotic spices like saffron to a more down to earth coriander..each having its own character, aroma and flavor. Today's showcase - Ajwain or Carom, a well known herb, famous for its medicinal properties and for its aroma..almost like thyme only stronger. Member of the parsley family, ajwain's main flavor comes from thymol, the essential oil that makes thyme taste like thyme. But while thyme is floral and sweet, ajwain is sharp. The ajwain seed is mostly used in breads, biscuits, naans and parathas. Due to its strong flavor it does not pair well with every spice and herb.  

The combo of ajwain leaves and yogurt called thambhuli in Kannada is a southern delicacy. It is a no-cook recipe and  traditionally enjoyed with steaming hot rice.  Can also be great as a dip, side or a raita. 

 

In a saucepans, heat 1/2 tsp of oil and roast jeera/cumin- 1/2 tsp, pepper corns - 5-6, now add 5-6 leaves of ajwain, washed and clean. Roast on low flame till the leaves become mushy and give off an aroma. Wait till it cools, add 1-2, Thai peppers or as per taste and salt and grind into fine paste. you can store this paste (without the yogurt) for up to a week in the refrigerator.

Add yogurt...about 1/2 to3/4 cup, depending on how strong or mild you want the flavors.

For tempering: In 1/2 tsp oil add mustard, let it pop, add curry leaves.

Enjoy as a chatni with hot rice or as a dip.

Majgehuli

 A simple palette cleanser, this refreshing recipe is our  break from lentil based dishes, like dal, sambar etc. we usually prepare this on a bored too lazy to cook, hard pressed for time  kind of a day. It tastes especially  good with a slightly older, more tangy yogurt or as our previous generation would make from sour buttermilk ( Huli Majge  in kannada).  This buttermilk needs a special mention as it was a by product of gathering butter from cream.

For people who are not aware of this age old tradition, a butter churner  was a common sight in most Indian homes, from the cream collected  over a month from the super thick full fat milk and yogurt, the top layer would be saved and then in a large vessel it would be hand churned to separate butter from  and the residual buttermilk would be used to drink with a dash of salt and curry leaves or used in yogurt based dishes. This homemade butter would be  further melted to make clarified butter or Ghee. Even today some of us do try to carry on this tradition, like we still make our own ghee,  the difference being the store bought butter, since even full fat milk here does not give us any cream.

Majgehuli is a simple recipe, do try it...

This our entry for Green Gourmet hosted by Preeti.


 Ingredients: serves 4

Fresh grated coconut: 1 & ½ cup
Green Chili: 3-4
Cilantro: handful
Jeera: 1 tbsp
Pepper: 1 tsp
Chana daal: 2 tbsp ( soaked for a couple of hrs)
Turmeric: 1/4th tsp
Spinach : (finely cut and cooked) 1 cup
Yogurt: 1 cup
Salt to taste
For tempering: oil/ghee ½ tsp, mustard, asafoetida and curry leaves

Grind the above ingredients into fine paste. Mix the coconut paste and the spinach, add water if too thick and bring to a boil,  lower the flame and add the yogurt , simmer for 5 min.
For tempering: heat 1tsp ghee, add mustard, let it splatter now add asafoetida(hing) and curry leaves pour immediately over the boiling majgehuli. Cover and shut the heat off. Enjoy it with hot steaming rice.

Pineapple Raitha

       Our first meeting with Pineapple Raitha, was at a restaurant in a small town, tucked away in rural Maharashtra,India . It was love at first sight! This  simple rustic homey place was situated by the fields  and used all the produce that they grew, farm fresh eggs, poultry, veggies and  exotic fruits like figs. The food used to be fresh and flavorful beyond words! 

         So far we have not been able to replicate that taste and flavor and we usually blame it on the pineapple!;-) but you and we know better....some dishes just cannot be the same !

 So until our next trip there ....we make do with this recipe.....

Ingredients: serves 4

Fresh or canned pineapple chunks: 1&1/2 cup
Yogurt: plain 3-4 cups
Sugar: 1-2 tbsp
Salt: to taste
Red chili Powder: 1 tsp
Cumin powder: 1 tsp
Chaat Masala: ½ tsp (optional)

In a bowl whip yogurt, sugar, salt, ½ tsp red chili powder, ½ tsp cumin powder and chaat masala till it is nice and creamy. Mix in the pineapple chunks and garnish with the rest of red chili powder, cumin powder and finely chopped cilantro. Serve chilled. Pineapple raita goes very well with spicy curries and biryani.

Polish Stoneware ans home made yogurt

      Our love for  handmade pottery made us bring home this  Polish stoneware pot a couple of years back, it was just the beginning, of course, and slowly we have added to our collection of beautiful hand painted pottery from Poland .

      In India, we remember when we fell short of yogurt at home, we kids were sent to get some from the local milkman or the  sweet maker (Halwai), and they would usually set yogurt in a terracotta pot, and we used to love that  earthy flavor in the yogurt

     We use this particular pot to set  yogurt and although it does not have that flavor, it does set better than our regular stainless or glass vessels.

 

Making yogurt is very simple, all it requires is a good starter or culture and you are 'set'...!!! Bring 4-5 cups of  milk to boil and then set aside to cool.  Cool the milk to lukewarm (warm to touch).

Spoon in 4 tbsp of yogurt into the warm milk, this acts as a starter, mix well. Make sure the starter contains live culture and is plain white yogurt without any flavoring. Keep covered, preferably airtight. On a cold winter day, keep the container in a warm place and an additional tbsp of starter helps. Give it about 3-4 hrs, do not disturb it during this time. After the yogurt is formed, store in the refrigerator. Make sure you save some yogurt as starter for your next batch of yogurt.