Sunday, 30 September 2012

Orange Biscotti for Egg less Baking


For this month's egg less bakingchallenge, Gayathri selected a recipe Called Orange Blossom Biscotti from baking obsession.com. in her introduction she had said that,” Biscotti is one recipe I couldn't get perfect while doing egg less version.”  The idea Gayathri had was we can bookmark the best one and this can be used in future. 

I must say that she does have a point; there are many things that went wrong in my biscotti.   

My troubles started with pre-heating I put the butter paper on the tray, greased it and preheated. Since we had guest at that particular moment the only way I came to know about my blunder was when the strong burnt smell seeped in the living room.

Luckily it had not caught fire, but that was my last butter paper and being a Sunday close to lunch time I had no chance of getting more butter paper. So this time I had to line with a foil. End result was loaves underside resembled charcoal. Then the two loaves that I had made as they were baking thought I was a cruel lady, separating the two lovers so they decided to meet half way. I got no height or the lovely biscotti looks. In fact I had to cut them in half to make the few decent pieces that I got. 

You will think after all these ranting that the biscotto was not worth baking. Yes? No you are wrong.

 The biscotti I carried home when I went to my father’s place. At my insistence Pappa ate it. Do you know what he said, “You baked this? I tastes like it is professionally made.”

 This is the best compliment he has paid me so far…:) 

Thursday, 27 September 2012

Chibud ~A Fruit



Come monsoons and in Goa we get a lot of local vegetable and fruits.
 One of the most famous one is “Chibud”. Looks like a muskmelon when cut but is different.
Ingredients:
    class=“ingredients”>
  • Chibud
  • Sugar
  • Lime
  • Pepper
 This is how I served it
Cut and scoop out the seeds, the skin.
Collect in an air tight container.
Add sugar as per taste.
A dash of lime.Coarsely ground fresh pepper.
 Mix. Almost immediately you have a lot of syrup and the chibud almost disintegrates and the levels go down

 And how my Kid served it.


Basically the  same way . She has scooped out the Chibud with the scooper added 2 oranges peeled ,separated and 2 apples (she tried scooping them but could not), sugar and pepper. Since she is my Official Zester she has added a lot of zest then passed the bowl to me as she did not like the taste!! 
   

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Wednesday, 26 September 2012

Toi~ Dal The Goan Way


Like I have said somewhere here in this blog not many people are aware that Goan have a number of delicious vegetarian dishes!

 Today on the last day of BM I will like to share one delicious Goan Dal.

 The vegetarian dishes are made " satvik" no onion, no garlic. Difficult to believe but Goans are a deeply religious lot and there days in a week when the average Goan goes "Shivrak" that is vegetarian... . Reluctantly, of course but they do adhere to the age old custom!

So on days the Goan is "shivrak" he/she has "chanyacho ras", some vegetable, rice, batat kapa (which are shallow fried potatoes) and rice, toi .

Chanyaco ras is made using peas, vegetable is many times radish or ridge gourd but toi is dal.

Fragrant and delicious!!

Tuesday, 25 September 2012

Menthe Baali Tavi


For the BM this time where I have choosen dal as my theme. And I wanted to share my favorite dal.

Menthe Baali Tavi!!

What is it?

Menthe is fenugreek or methi, Baali tavi is dal generally toor dal cooked, for that matter baali is dal but generally used with cooked dal.

Like any other dal it is cooked (pressure cooking saves fuel and time) with methi /fenugreek and green chillies and then tempered.

Monday, 24 September 2012

Triveni Dal



Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat.

It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc.”

These words that I have copied from Wikipedia indicate how important dal is in our vegetarian meal.

 I make it a point to make dal everyday but the fact remains that I generally make it only in one particular way day in and out so that becomes boring and then it is rejected at the table.

So for this BM I choose dal as my theme. At least then I will try a newer variety that is the general idea. 

Sunday, 23 September 2012

VadMorka


Generally cooked green capsicum is not favoured much at my place.

 But buying it is still done on a regular basis both by my husband and FIL. So finishing is my responsibility. Generally I use it as a garnish or when I do not stir fry it with a crunch, but when you have half a kg to finish before the next lot comes in over the weekend it’s a bit too much.

So I made this delicious VadMorka! I know that picture is not very appetising but believe me you will love the taste as a salad with rice and dal.

Thursday, 20 September 2012

A Visit Home

Happy Ganesh to all. I meant to post this yesterday but we went down to Dharwad, my hometown to my father.

Its my mothers's death anniversary today.

I am grateful for to all my blog friends for all your support these days. You never failed to visit me  and leave encouraging comments.

I never did realise how much I wanted to go home.

 It was colouring all my activities, maybe I could not write because of this. Now even after all my drafts are lost because my laptop crashed I am at peace. Hope to start writing once again and taking new pics to for they are all lost.

Thanks a million for just being there.

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Tuesday, 18 September 2012

Jowari Muddi

My father used to have a lot of touring duties. Every time he went on tour the rest of us i.e. my mom, sister, brother and I used to insist of one dinner of "Muddi"!

Amma used to make "Muddi" generally out of" Jowar" flour as Jowar was something we consumed on a regular basis. You must have heard of Ragi Muddi  this is my mom's innovation out what she had and her wish that we eat healthy but something easy to make.

So the other day I decided to make it for breakfast. Since I was sure hubby dear would not eat I made only a little for my FIL and me.

My S-I-S asked me if I made it like "Ambil" which is with buttermilk. This never did occur to me I made it like "Pithla/Zunka".
May be next time……….

Saturday, 15 September 2012

Ultimate Chocolate Cream Cheese Cookies



This is the case of the disappearing cookies!!

 I have baked the twice now and both the times they have disappeared, mysteriously!!Apparently no one has got more than 1 cookie but of the 9 I baked the first time and 12 the second in a family of 5 they are disappearing. Making a mess of what I want to photograph. So these are my first shots that I have to be content with.

Let start right in the beginning, when I said that I have to make cookies for  Baking Partners  this time around my kid no 2 was excited and she wanted to help me. Before I could read the recipe she had read it and decided that Mamma is making the 

Ultimate Chocolate Cream Cheese Cookies

Wednesday, 12 September 2012

Chocolate Pudding


 I love the fact that my family is waiting for me to unveil the desserts these days!

 Normally I do not make desserts.  I live with a family of picky eaters (who does not) but my elder one, Apeksha   does not eat sweets, younger one, Akanksha is not predictable, dairy milk and she is happy, hubby avoids them and FIL is diabetic. It’s too much trouble for the one person left ...me!

I would rather rack my brains for something that we will all eat. This rarely happens!

In preparation of BM #20  I make this pudding and un-moulded.  Was I in for a surprise? I had absolutely no expectations from it. In fact I was not expecting it to come out so beautifully ... no sticky mould, And so very smooth....

Even as I was admiring it I was wondering what the topping should be when disaster struck! Akanksha tasted it and gave me a lot of “bad press.”

Tuesday, 11 September 2012

Chocolate Lamingtons



Chocolate Lamingtons” I had made it as a part of Egg less baking group’s challenge for July. Since the reception at home was not too great when I discussed this recipe I had made only 4 lamingtons pieces. Two of which I shared with my colleagues. 

They loved this cake! In fact I had been requested for the recipe but then the request turned to an order.

Yes I was asked to deliver 1 kilogram of Lamingtons, chocolate lamingtons by my colleague. Knowing my reluctance to commit myself as I was too busy/not to keen he told me “get it when you can”!

 Now here is something that you cannot ignore or forget my reminder is meeting me every day! So finally I bit the bullet and discussed it with my husband who supported me.

Monday, 10 September 2012

Strawberry Truffles


Everytime I promise myself that I will post regularly!
 In fact my pictures are all ready but my matter is not. Why the matter of simply putting down what I have done down is getting me in such a tizzy I do not know.  Net result now I have managed to complicate matters for myself.

Not only have I not got my recharge visiting all my friends places I am in a soup for I am unable to remember deadlines, events and most importantly my cooking is down on a scale of 1-10 I am somewhere near 1 or 2 if not zero.

Anyway I had forgotten the BM dates. Yes I a part of the BM# 20. Can you imagine my surprise that it’s on 10th Sept. and thanks to the cats and dogs raining out here my pictures are an all time low. Plus they are all night pictures. Sorry.

For the BM I have choosen to use our (the family) favourite as my theme so this  time it is  CHOCOLATES!   

Sunday, 9 September 2012

Veggie Thai Red Curry

When Kalyani announced the combo of Pumpkin and Chilles for Magic Mingle the only though I had was parathas. But since that is quite a staple in my place the kids were not keen.

Then my FIL did vegetable shopping and came back with ½ kg of brinjals that are shunned by the girls, I had no option but mask them.  Then the fridge threw up some surprises!! I found some par boiled pumpkin and baby corn! What better then to make this delicious Thai Red Curry?

This is from the IFB Cook Book by Neeta Metha.

Saturday, 8 September 2012

Book Review~"Chakle India" Cookbook by Aditya Bal


When you have a handsome young man smiling at you in a beautiful kitchen you pick the book upJ. Then you realize it is Aditya Bal the host of NDTV Good Times you start reading the book. And he is endearing. 

“Chakle India” is about cooking and what Aditya has learnt during his NDTV Show and his travels across the country for the show.

In the ACKNOWLEDGEMENTS, that Aditya Bal has penned from his heart, he has said, “Though the recipes are mostly traditional, they are essentially my version of authentic regional dishes around India.” So I suppose what he essentially means is adapt the dish to suit your tastes. That’s fine with me I do it anyway.

I loved reading his INTRODUCTION which gives you a glimpse of the making of the man that he is today.  His discussion about the INDIAN PANTRY and KITCHEN ESSENTIALS, BASIC RECIPES are a great pointer to what basics you need in the kitchen in term of ingredients and cooking gear.

Under the title COOKING TECHNIQUE Aditya has mentioned different cooking techniques and described them. I was surprised when I saw BAGHAR is,” where spices and aromatics are fried in hot cooking medium …… and then they are discarded and the flavored medium is used.” News to me, as for me BAGHAR, TEMPERING and TADKA are all the same. I never waste any of the spices or the medium. But I do wish he had discussed DEGLAZING here something about which he has spoken a lot in his recipes.

As the book has no index I leafed through all the pages, drooled over the pictures wished there were more details in the picture  not just close ups.

 I loved the pictures of the SEAFOOD and the MEATS, but as I have never cooked non-vegetarian food, I am unable to comment on them. Therefore I turned to the VEGETARIAN section, the part that interests me the most.


In a country that is as wide and varied as India, where there are so many religious taboos on eating meat, where vegetarianism is the most accepted thing, and as more and more people in the world are turning towards vegetarianism, it was disappointing that “Chakle India” discusses only 10 vegetarian recipes!

The ones that I was interested were Amaras ki Kadhi, something I can make next season of mangoes. However the proportions of 1 large cup ripe mango puree and 1 cup raw mango puree seems skewed, then to make it mix it with curds 1 ½ diluted with 1 ½ cup water! I will leave out the raw mango out totally. Beetroot  Pachadi and Moru Sambhar are made out of a mix of tamarind and curd/buttermilk.  This is combination of curd and tamarind in a sambhar or pachadi is new to me. The only time I have had it was in chaat.  I wanted to make Carrot Gojju, but the description, I quote,
” 9. Pour in the a little water and deglaze the khadai, lifting up the rich pan deposits on the base. Mix everything together well, cook and steam carrots for 3-4 minutes to cook thoroughly.
10. Uncover the pan and turn up the heat to reduce and concentrate the gojju.”

Will the carrots be” perfectly cooked but retain a delicate crunch”?
In the first steaming they will be cooked and when you concentrate the gojju they will be overcooked. The picture given here in the book I thought was misleading.
Here is the picture


The only option left to me was Amritsari Paneer.  

 I made it as Aditya has said in the book. The only change I made was I switched off the gas immediately after I added the paneer as in my experience the paneer when overcooked takes a rubberlike texture. Let the pan covered till it cooled a bit and added my coriander leaves and squeezed ½ limes and added the butter.

 The verdict at home was not encouraging. 

So in the evening I made changes. In a kadhai/wok I fried 1 medium onion finely chopped, used one more tomato then I doubled the proportions that Aditya has indicated in his spices.
For a good measure then added garlic, garam masala, ½ tsp of Kolhapuri masala (I know but I needed the balance), added 2 pinch so ¼ tsp of amchur powder. And everyone enjoyed it with fulkas!


My expectation for SNACKS is that they should  take very little preparation time yet be healthy and tasty.  The only 3 options for vegetarian snacks are Hara Bhara Kabab, Paneer Tikka and Chola Masala, I will not make these for us every day.

The SWEETS that are discussed are delicious and a representation of the few of the well known sweets that India boasts of. I have bookmarked a few for making later like the Badam Kulfi, the Doodhi  Ka Halwa as he uses jaggery in place of sugar, and the Aam Ka Kheer.


What I liked about the book
·                    ·        Aditya has covered a wide variety of dishes. It’s a feast galore for                             
                non-vegetarian   dishes and sweets.
·        I also like the fact that his description of the recipe is not only for the amateur but for a well seasoned cook as well.
·        I love the fact that I am expected to taste the food first and he has described how the dish needs to taste.


What can be improved upon
·           ·       An index please.
·       More vegetarian side-dishes, pulaos. I was surprised that there was not even mutter pulao also a basic for any cookbook.
·       Healthy snacks! Fast ones where  no planning is needed. You have a lovely picture of Aditya with a vendor selling bhel; at least that should remind you of putting some chaat recipes.
·       The proportions of the ingredients are not precise. Its okay for someone well versed in Indian cooking but I will not recommend it to kitchen newbie.
·       Aditya has said he loves baking I was surprised there was not even one baking recipe.

My recommendation
This is a good book for a person who knows Indian cooking and is capable of adjusting the quantity of ingredients, as the book represents cooking recipes across the length and breadth of the Indian subcontinent. For the others there will be better books for the price of IR 395/-.


This review is part of the Book Reviews Program at blogadda
I’m one among a few to receive this book for review.  



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Tuesday, 4 September 2012

WTML Round up & Giveaway Winner

The Only treasure that we carry all our life is Memories.

They are precious and something no one not even fates can snatch from you.

Thanks all of you! Its been a pleasure to read through all your posts and the memories that they hold for you.

I have received  68   entries.  Lets see them all.

let me warn you I have made this post in bits and pieces not like my usual all at one go so it is not something  patchy. Please excuse me.

  • Sara's Tasty Buds delicious entries 
 Aval/ Flaked  Rice Mixture 
  • Akkela from Torview's yummy Bitter Melon   Curry
  • Jagruti from Turmeric Kitchen's beautiful 
Vegetable Manchurian.

  • Swasthi from Swasthi, The Health Freak sent these delicious 
Hyderbadi Paneer Dum Biryani
Hyderbai Paneer 65
Beet Corn Tikkis
 
  • RK of Foodmania drives you crazy with  
Protein Powder Cookie Kulfi
  • Sowmya Karthy of Nivedhanams' simple but delicious Arisi  Upuma is a treat.
Arusi Upuma - IMG_2700 
  • Lavina Agrawal of Life's Little Treasure celebrates with Gopalkala.
 
  • Jagruti of Jagruti's Cooking Odyssey's is set to make you drool with her 
 Gujrati Bajra Na Vada

Kuler-Bajri Flour Fudge 
Kesar Mango and Mixed Nuts Eggless Biscotti

  • Shruti Nargundkar of Shruti's Blog tells a poignant tale with her yummy Kadbu
  • Shweta Of Merry Tummy's appealing 
Eggless Banana Pancake

PaneerTikka Masala




Tri Colour Fruit Nuts Agar Agar
 

Pani Puri

  • Priya Sreeram bids you Bon Appetit with her eye catching

  • Gauri the Runner Girl in the Kitchen breezes in with  Kothimbir Wadi
  • PariCash from Indian Vegetarian Dishes has showcased 

Now for the Gayatri's Posts beautiful 

Methi Ragi Roti



And these are mine
Maggi Noodles
Now for the winner of the giveaway that Gayatri was to announce can you guess who?

Of course Priya Sreeram and her Tirunelveli Wheat Halwa.

Congrats Priya! Do send your contact address to Gayatri and she will send you your gift!!

Also in case I have missed soem one out please point out my glaring error and  Julie, jaleela and Swasti please send me the pictures of your lovely dishes and I will update the post.

Bye!

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