tag:blogger.com,1999:blog-60934279780975831812024-02-19T02:47:18.007-08:00Claire's Cooking QuestI love food. Especially Indian food. So I'm learning to cook. Slowly. With lots of mistakes along the way. Also I'll be trying doggie recipes too for my trusty sidekick, Coco.Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-6093427978097583181.post-18109862602173983662012-09-23T01:59:00.002-07:002012-09-23T01:59:52.995-07:00Baby Potato-Tastic... Dum Aloo<div dir="ltr" style="text-align: left;" trbidi="on">
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I've been away from blogging for a long time. I just lost the inspiration, I guess. I have been cooking however, and expanding my repertoire slightly.<br />
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I've recently started up my new <a href="http://cocozenloco.blogspot.in/" target="_blank">blog to document my journey in the Zentangle world</a>. Crocheting didn't work out for me, mainly due to the lack of reasonably priced, quality materials available in Mumbai. I may come back to crochet at sometime, but cooking and tangling have been with me some time now, and will continue to be in the near future.<br />
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I'm so happy, because I just found this recipe saved on my laptop. I thought I'd lost it, and couldn't quite remember the right spice mix to make this for MoH. This is a recipe that came from his Mum, and although nothing is quite the same as your own Mum's cooking, this is a favourite of his.<br />
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It's best made with little baby potatoes, but if you can't get them, then chop your big potato up into little chunks.<br />
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<b>Dum Aloo</b><br />
<br />
500g baby potatoes<br />
1 tbsp oil<br />
1/2 tsp jeera<br />
1 piece cinnamon<br />
4-5 black peppercorns<br />
2 onions, ground to a paste<br />
1 tbsp ginger & garlic paste<br />
1/2 tsp haldi<br />
1 tsp chilli powder<br />
2 tsp dhaniya<br />
2 tomatoes, pureed<br />
1/2 tsp garam masala<br />
Salt to taste<br />
<br />
1. Boil potatoes in salted water, leave to cool then peel off the skins<br />
2. Heat oil and add jeera, sizzle then add cinnamon and peppercorns and mix well<br />
3. Add onion and cook until golden brown<br />
4. Add ginger & garlic paste, haldi, chilli powder, dhaniya and cook for a minute or so<br />
5. Add the tomatoes and salt and cook until oil separates<br />
6. Add the boiled potatoes and garam masala and simmer for a few minutes<br />
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Serve with parathas<br />
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The same recipe can be used for a corn (makkai) bhaji, just use corn rather than potatoes!<br />
Both versions are extremely yummy, so I hope you enjoy them.<br />
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<b>Happy eating...</b></div>
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<b>Claire</b></div>
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Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-45921688852355670102011-12-25T02:15:00.000-08:002011-12-25T02:15:43.506-08:00(Not so Christmassy) Palak Paneer - so green, so tasty!<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-size: large;">Merry Christmas!</span></b><br />
At this time of year, I miss my family back in England. I remember parties with fruit punch and party hats, crackers, Hunt the Thimble, screaming & shouting, chocolate cornflake cake, Coca Cola, homemade Baileys, and so much more...<br />
My choice of food to write about today isn't particularly Christmassy and definitely doesn't remind me of Christmas' long gone... but it is festive green!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_jXs6wC8VcC9kWnz9FbIEOF_-mt1jmvyS1jFTw39vXUKNOqN6B6Y1uQvXfhbjn1T0J_R4A-xZUGKyZQexQGVW6ih7iFMwzsRqlYu-D1Pa2TCpeVl-TaOd0hvbbhTkJ3qGkwTFwH4-yk/s1600/spinach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_jXs6wC8VcC9kWnz9FbIEOF_-mt1jmvyS1jFTw39vXUKNOqN6B6Y1uQvXfhbjn1T0J_R4A-xZUGKyZQexQGVW6ih7iFMwzsRqlYu-D1Pa2TCpeVl-TaOd0hvbbhTkJ3qGkwTFwH4-yk/s320/spinach.jpg" title="Green, green, green..." width="320" /></a></div>
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<span style="font-size: x-small;"><a href="http://blisstree.com/eat/raw-garlic-spinach-and-mushroom-tarts-recipe-for-mothers-day-brunch/">source</a></span>
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As a vegetarian, living in a hot country, with no oven, it's really quite difficult to make the traditional Christmas roast of my childhood... chicken (or nut roast), stuffing, potatoes (boiled and roast), parsnips, brussel sprouts, carrots, peas, Yorkshire puddings, gravy... my mouth is watering at the thought of it!<br />
Last year I wrote about some of my favourite chefs Christmas recipes, so if Palak Paneer isn't your thing then check out my entry on <a href="http://clairescookingquest.blogspot.com/2010/12/christmas-foooooooooooooooooooooood.html">Christmas Foooooooooooooooooooooood</a>.<br />
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I'm sure, however, that this recipe won't disappoint. This is a rich and warming dish. I chose to write about this, as this is what I'll be eating for dinner tonight!<br />
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I make mine less spicy, but you can easily add more kick to it with more chilli powder or you can make some chilli paste and add alongside the garlic and ginger paste.<br />
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<b>Palak Paneer</b><br />
3-4 bunches palak (spinach)<br />
200g fresh paneer, cubed and soaked in water<br />
1 tbsp oil<br />
1/2 tsp jeera seeds<br />
2 onions, minced<br />
1 tsp ginger paste<br />
1 tsp garlic paste<br />
2 large tomatoes, pureed<br />
1/4 tsp haldi<br />
1/2 tsp chilli powder<br />
1 tsp dhaniya powder<br />
1 tsp garam masala<br />
Salt to taste<br />
Enough water<br />
Cream / Milk to taste (optional)<br />
<br />
1. Cook spinach in a little water, drain and cool<br />
2. Blend to the desired consistency (I puree mine and make a very smooth Palak gravy)<br />
3. Heat oil in a pan, add jeera and crackle<br />
4. Add onion and saute until starting to turn brown<br />
5. Add ginger & garlic paste and cook for a further few minutes until onions are golden brown<br />
6. Add tomatoes, salt and all spices then cover and cook until oil separates<br />
7. Add spinach and loosen mixture with a little water or milk or cream and cook for a few minutes<br />
8. Add paneer, mix well, cook for 1 minute then serve<br />
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I usually don't bother with milk or cream, the dish is rich enough without it. Serve with roti and rice and scoff!<br />
Because it's Christmas, I'll push the boat out a little and add some cream today. I'll also be enjoying a few Goan Christmas delicacies like Guava cheese and Plum cake along with a nice glass of plonk.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytdB7B_ftVYvS4Y3lIar11wJHTfWsZKADJZ5qU_OnkrmPg-37FW9jx4XfANyEDzr7-KLdH9eQrhJ8-6N1p12e1nRTujxNxDKnS4Xr16O9l0pAkVaUj-q4II4c42HlO2XdiYV_kMbbPHc/s1600/Christmas+magic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytdB7B_ftVYvS4Y3lIar11wJHTfWsZKADJZ5qU_OnkrmPg-37FW9jx4XfANyEDzr7-KLdH9eQrhJ8-6N1p12e1nRTujxNxDKnS4Xr16O9l0pAkVaUj-q4II4c42HlO2XdiYV_kMbbPHc/s320/Christmas+magic.jpg" title="Christmas Magic!" width="320" /></a></div>
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I hope you all enjoy a nice, relaxed Christmas day. May Peace be with you...</div>Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com1tag:blogger.com,1999:blog-6093427978097583181.post-48562692504668308782011-12-18T03:33:00.000-08:002011-12-18T03:33:46.119-08:00Dal Dhokli - AKA Gujarati Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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Nearly Christmas now... I have only a few days left until I take a well deserved holiday. Unfortunately it wont be peaceful, as the Awesome Eight are starting to take over the house. With their eyes open and their legs gaining strength every day, they're starting to show their personalities! We have the yappy worriers, the wrestlers, the chewers, the laid back and the fat puppy types so far.<br />
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Coco is being fantastic, but the puppies are really starting to trouble her now. They're just tall enough to grab a slurp of milk even when Coco's standing up, so she really can't escape. And poor MOH is woken up everyday by the incessant yapping. He's feeling a little sleep deprived! I get to run off to work and escape, so I'm trying to make some of his favourite dishes to cheer him up until I'm on leave.<br />
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One of MOH's favourite dishes is Dal Dhokli, which is often known as 'Gujarati Pasta'! It's filling and tasty and pretty easy to make!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmeTLBzOKeUXTYQI8R9WR99kJE2kDCSrzU4aEg9raNudej0X0hfh5n_Fr4q_-KT0hanHZajoAhDDbYytQ4THaXERagOoEjhA5h4tJqHVS5QV22YnR8WjIDSeDvShcx4gvScm8-jzu5RA/s1600/Dal+dhokli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmeTLBzOKeUXTYQI8R9WR99kJE2kDCSrzU4aEg9raNudej0X0hfh5n_Fr4q_-KT0hanHZajoAhDDbYytQ4THaXERagOoEjhA5h4tJqHVS5QV22YnR8WjIDSeDvShcx4gvScm8-jzu5RA/s320/Dal+dhokli.jpg" width="320" /></a></div>
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<a href="http://www.mayyam.com/talk/showthread.php?266-NAIVEDHYAM-(Hemant-s-Cookery-Corner)/page41"><span class="Apple-style-span" style="font-size: x-small;">source</span></a></div>
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<b>Dal Dhokli</b><br />
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Dal:<br />
1/2 cup toor dal, washed and soaked for 20 mins<br />
Handful raw/roasted peanuts (unsalted)<br />
2 cups water<br />
1 tbsp oil/ghee<br />
1/4 tsp rai<br />
1/4 tsp jeera<br />
5-6 curry leaves<br />
2 cloves<br />
1 bay leaf<br />
Pinch of hing<br />
2-3 pieces of cocum (optional)<br />
Jaggery to taste (optional)<br />
1 tbsp ginger & garlic paste<br />
2 green chillies, finely chopped<br />
1/2 tsp haldi<br />
1/2 tsp chilli powder (to taste)<br />
Juice of 1 small lemon<br />
Salt to taste<br />
1/2 tsp garam masala<br />
Coriander leaves for garnishing<br />
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Dhokli:<br />
1/2 cup atta<br />
pinch of salt<br />
1/4 tsp haldi<br />
1/4 tsp chilli powder<br />
2 tsp oil<br />
<br />
<br />
Dhokli<br />
1. Mix together all the ingredients for the dhokli with enough water to knead a soft, firm dough<br />
2. Roll out mixture into chapattis and cut into diamond shapes<br />
3. Add the diamond pieces to a large pan of boiling water (just like you would for pasta) and cook for 8-10 minutes then drain<br />
4. Whilst dhokli are cooking, make the dal<br />
<br />
Dal<br />
5. Cook toor dal and peanuts with 2 cups water in pressure cooker<br />
6. Leave to cool then whisk until dal is smooth<br />
7. Heat ghee/oil, then add rai, jeera, curry leaves, cloves, bay leaf, hing and cocum and cook for 30 seeconds or so<br />
8. Add jaggery, ginger & garlic paste, green chilli, haldi and chilli powder and stir well<br />
9. Add spice mix to the dal along with the lemon juice, salt and garam masala<br />
10. Bring to the boil, add the dhokli and simmer for 10 minutes, adding extra water as necessary (the dal should not be too thick)<br />
11. Serve garnished with coriander<br />
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I don't usually put cocum and jaggery in my version, as I'm not keen on the flavours, and I usually just slit the green chillies rather than finely chopping, as we don't like too much of that chilli kick.<br />
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If you like, you can add onions and tomatoes to the dal. Just add at step 8 along with the ginger & garlic paste and cook out for around 10 minutes before moving to step 9.<br />
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Quite often this is eaten on it's own, because the Dhokli provide your carbohydrates for the meal, but you can eat the dal along with rice if you have any left over!<br />
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I often make too much dough for Dhokli and end up using it to make chapatti the following day. Just keep the dough in a container in the fridge and get it out to warm up at least half an hour before you use it.<br />
<br /></div>Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-4835286578790438362011-12-11T00:21:00.001-08:002011-12-11T03:11:20.725-08:00MOH's favourite dish... Green Mung Bhaji<div dir="ltr" style="text-align: left;" trbidi="on">
I can't believe that I've not done this recipe before now... In fact I thought that maybe I had blogged about it, but just deleted from my Blog folder on my laptop, so came online to check my own blog out. It turns out that I've been remiss and forgotten to blog this simple recipe after all.<br />
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So why does this recipe deserve blog space? Well it happens to be MOH's favourite. Also, due to time constraints recently, I've managed to turn it into a one pot recipe, which leaves me plenty of time to look after my wonderful doggy, Super-Coco, and her fantastic puppies, the Awesome Eightsome!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXQIdlcBdjfnSzksoZDTULehgB7H8vMag2zTcSLJ1QkTuhw0XzJG8HOGHJIoBBoFz1Tu6sedS3x2Y8UIiXeN4NbSXJWIBfZVuGcJEmA-Kiqi7ohqnOoU5Mvq8eGscsCxFxYxe4ad4reY/s1600/Woof3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXQIdlcBdjfnSzksoZDTULehgB7H8vMag2zTcSLJ1QkTuhw0XzJG8HOGHJIoBBoFz1Tu6sedS3x2Y8UIiXeN4NbSXJWIBfZVuGcJEmA-Kiqi7ohqnOoU5Mvq8eGscsCxFxYxe4ad4reY/s320/Woof3.jpg" title="Soooooooo Cute" width="320" /></a></div>
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Yup, my days are filled with work, work, work and my nights are filled with two-week old pups and catering for their phenomenally hungry mum. All I seem to be cooking is food for Coco... Mangalore Rice and Toor Dal Khichidi with Dudhi, Carrot, French Beans, Cabbage, Capsicum and Boiled Chicken. Oatmeal for a snack! Boiled Eggs, bread and milk for breakfast. Supplemented with Bananas and Carrots, Doggie biscuits, chews and kibble. She's eating about twice the amount she normally does, and she's still sooooo skinny coz she's feeding 8 pups.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUsuXmiPenr4YMBCeLP4Fsye9MVYgDJdgQK9lxqSG2SFT_0GeSOunDHkJI4RjpB5hJ7OdBCgYg4RYkBqoRdQaehH7HbehsY6teF-yMjOHbcO75u8_ONVHpuYCNOkK1pD-S_-hfJRDFZmg/s1600/Woof1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUsuXmiPenr4YMBCeLP4Fsye9MVYgDJdgQK9lxqSG2SFT_0GeSOunDHkJI4RjpB5hJ7OdBCgYg4RYkBqoRdQaehH7HbehsY6teF-yMjOHbcO75u8_ONVHpuYCNOkK1pD-S_-hfJRDFZmg/s320/Woof1.jpg" title="Cute-tastic Pup" width="320" /></a></div>
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On top of all this cooking and feeding, there's a huge amount of cleaning that needs to be constantly done...partly coz Mumbai is naturally soooooooooooooooooooo dirty and partly due to the Awesome Eightsome. I'm very lucky to have MOH take care of most of the cleaning, but we've also got the washing machine on a lot more recently than normal!<br />
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In the past week I've discovered the joys of playing with simple photo-editing software too...I've been using Pixlr-o-matic and having a blast making cute puppy pics look even better (in my opinion). I do think I'm having a bit of a second childhood here, coz playing with this sort of thing is clearly for kids, right? Nevermind... whatever makes you happy!<br />
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So here we go...<br />
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<b>Green Mung Bhaji</b><br />
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1 cup green mung beans<br />
3 cups water<br />
Salt to taste<br />
1 tbsp oil<br />
1/2 tsp jeera seeds (cumin)<br />
Pinch of hing (asafoetida)<br />
1/4 tsp haldi (turmeric)<br />
1 tsp garlic paste<br />
1 tsp ginger paste<br />
Few curry leaves<br />
2 green chillis, slit<br />
1 med tomato, chopped<br />
Coriander leaves to garnish<br />
Lime/Lemon juice to taste<br />
<br />
1. Soak mung beans for ~4hrs. drain and rinse.<br />
2. Pressure cook mung with 3 cups water and salt for 4-5 whistles. Turn off heat and allow pressure cooker to cool (~15 mins)<br />
3. Heat oil in separate pan, add jeera and sizzle.<br />
4. Add hing, haldi, curry leaves, ginger & garlic paste & green chillies. Cook for 30 seconds or so.<br />
5. Add tomatoes and cook for 1 minute to soften, then add this spice mixture to the mung beans.<br />
6. Add more water if necessary. Bring to the boil and simmer for a few minutes.<br />
7. Check seasoning and add lime juice.<br />
8. Serve garnished with coriander.<br />
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Eat with rice or chapatti. This should be quite a liquid dish, especially if eating with rice.<br />
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I mentioned that I've adapted this to become a one pot dish... Simple. Just do steps 3-5 first in the pressure cooker, then add the mung, water and salt and pressure cook. Once cooled, check water levels and seasoning and adjust accordingly.<br />
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I really miss Christmas in England. Last year felt quite Christmassy, because I lived in the middle of a Catholic neighbourhood and the streets and houses were lit-up, but this year I live in more of a Muslim and Hindu area. I'm going to head off now, and get back to decorating my house ready for Christmas.<br />
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<br /></div>Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-9767078353986234122011-12-04T06:34:00.000-08:002011-12-04T06:53:14.430-08:00Punjabi neighbours = nice smells, yummy food & cooking lessons... (Punjabi Rajma)After finally finding a place to stay and moving in next door to a Punjabi family, my visa troubles got sorted (these two statements are not really connected, but I just wanted to show that my life kinda sorted itself out, and Karma made up for all the problems by giving me wonderful neighbours!). I've been working too hard and for a long time didn't have internet access, which is why December managed to sneak up without me writing a single blog entry in months!<br /><br />I've been cooking throughout my silent period - Palak Paneer and Dum Aloo are current favourites - I've just not blogged about my kitchen exploits! Well the quiet period must come to an end... and it would have last weekend if it wasn't for the arrival of 8 gorgeous, chocolate brown, Labrabor puppies. On Saturday, Punjabi Auntie was meant to come round and teach us how to make Punjabi Chole. She turned up as expected, but so did some more unexpected visitors - Coco's puppies!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_sC4L9Vcxjg3GqPxYGMvbJbPzT4LH4I8Ni13Lc3DLes39FV6mUy2h8LELrYHrmEYTQboAhD1f5Tc2ujfE9PtGIJFH79g_9PbzUEW_Lq-QlDpeD3QCxqy6_WXqphH005VlDn2q1T7ww8M/s1600/Puppy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_sC4L9Vcxjg3GqPxYGMvbJbPzT4LH4I8Ni13Lc3DLes39FV6mUy2h8LELrYHrmEYTQboAhD1f5Tc2ujfE9PtGIJFH79g_9PbzUEW_Lq-QlDpeD3QCxqy6_WXqphH005VlDn2q1T7ww8M/s400/Puppy.jpg" title="Cute, 'iccle Puppy.... aaaaaaahhh" alt="" id="BLOGGER_PHOTO_ID_5682282354544430242" border="0" /></a><br />It meant I got to eat fantastic Chole whilst waiting for all the puppies to arrive, but I failed to get the full recipe. I'll catch up with Auntie again in a few weeks and just check the spice combinations for Chole. In the meantime, today was Rajma day and next week MOH (My Other Half) wants to try Dal Makhani...<br /><br /><span style="font-weight: bold;">Punjabi Rajma</span><br /><br />1 cup white rajma with red speckles, soaked for 4-5 hours<br />1 tbsp oil<br />1 tsp jeera seeds<br />2 onions, finely chopped<br />1/2 tbsp garlic paste<br />1/2 tbsp ginger paste<br />3-4 tomatoes, finely chopped<br />1/2 tsp haldi (turmeric)<br />1 tsp chilli powder (to taste)<br />2 tsp dhaniya (coriander) powder<br />1 tsp rajma masala powder<br />1 tsp garam masala powder<br />Salt to taste<br />Coriander leaves to garnish<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGxhlMIO-f3SxmhFtctLAPCIeMTnCl0dOj4jrKmTK9mBtlqwdOGKLUAVfOp9w07IGTs-oLyENXjxtTtrs-RL55Dqk9j7Hl861HrA1WYKQxGd68IbW0tSJWjRf4hWYBqIshLxayxKhd4eI/s1600/White+Rajma+with+Red+Speckles.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGxhlMIO-f3SxmhFtctLAPCIeMTnCl0dOj4jrKmTK9mBtlqwdOGKLUAVfOp9w07IGTs-oLyENXjxtTtrs-RL55Dqk9j7Hl861HrA1WYKQxGd68IbW0tSJWjRf4hWYBqIshLxayxKhd4eI/s400/White+Rajma+with+Red+Speckles.jpg" title="White rajma with red speckles" alt="" id="BLOGGER_PHOTO_ID_5682282349666765026" border="0" /></a><br />1. Wash rajma, place in pressure cooker with pinch of salt and 3-4 cups water. Cook for 3/4 whistles and leave to cool.<br />2. Heat oil in a frying pan. Add jeera and cook for 30 seconds. Add onions and cook until golden brown.<br />3. Add garlic and ginger paste and cook for a further 30 seconds.<br />4. Add tomatoes and mix well. Cook for about a minute, then add the haldi, chilli, dhaniya, rajma masala, garam masala and salt. Stir and leave to cook over a medium heat until oil separates (about 5 minutes or so).<br />5. Once pressure cooker has cooled enough to open, add the paste to the cooked rajma. Stir well and mash some rajma against the side of the pan. Bring to the boil and check seasoning.<br />6. Garnish with coriander and serve with paratha / roti or fresh, steamed rice.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeeZg_XcW8ICBZmIfUqT9OmVEGz6eWkxd_MZwH4QiIREcWoRPoO5LCn2XqW0kuSYGUP1sI40wx6_ZecODgxbRTQlXGVog-rsICoHKFrCkEFQuZ7UR39fbU9I4qaH0EUGq-hMusKA3QPE/s1600/Rajma+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeeZg_XcW8ICBZmIfUqT9OmVEGz6eWkxd_MZwH4QiIREcWoRPoO5LCn2XqW0kuSYGUP1sI40wx6_ZecODgxbRTQlXGVog-rsICoHKFrCkEFQuZ7UR39fbU9I4qaH0EUGq-hMusKA3QPE/s400/Rajma+1.jpg" title="Yummy Punjabi Rajma" alt="" id="BLOGGER_PHOTO_ID_5682282355824058818" border="0" /></a><br />This version is really yummy, especially as Punjabi Auntie has her own special Garam Masala mix, which we've asked her to get for us!<br /><br />MOH's family were visiting us today when all of this happened, so everyone was well fed and Auntie got a treat too. MOH's mum taught her how to make a particular Gujarati mithai that she really liked which we'd given as a gift earlier in the year. Unfortunately I didn't get to see how to make this, as I had to stay home and look after Coco and the puppies (poor me!).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXyb3Rq-vBuL0ckN7ccKSzShNKmnUaTtJ9-OWmRO3mCbboRi35Opz5DvmnUhCa4DmV2ZjG34jA0B3cURRb0nLRFqyuUYBlSRGkmvUyAgKIjyKjcVdms-m8ejTrfBz14pfH5HeuK9h0vI/s1600/Coco+%2526+Puppies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 336px; height: 357px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXyb3Rq-vBuL0ckN7ccKSzShNKmnUaTtJ9-OWmRO3mCbboRi35Opz5DvmnUhCa4DmV2ZjG34jA0B3cURRb0nLRFqyuUYBlSRGkmvUyAgKIjyKjcVdms-m8ejTrfBz14pfH5HeuK9h0vI/s400/Coco+%2526+Puppies.jpg" title="My fantastic Coco-Poco-Loco and her gorgeous Puppies!" alt="" id="BLOGGER_PHOTO_ID_5682282351096035554" border="0" /></a>Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-63649062741910108232011-03-15T00:18:00.000-07:002011-03-19T23:08:42.562-07:00I'm back...with Veggie Upma (You hadn't noticed I'd gone??? I'm hurt!!!)So last few months have been quite a roller coaster ride.<br /><br />I've travelled to Delhi and back several times to sort my visa, as people at the Mumbai office say one thing and the Delhi office say another. Finally when all the paperwork was in order I had to pay the outstanding amount for the last three visas and for the current one as well. I knew that I'd have to pay, but the amount was a lot more than I'd expected.<br /><br />I've been made homeless by an unscrupulous landlord who failed to give back the full deposit amount and even went as far as giving me the check then cancelling it without telling me! I'm living out of a suitcase at a friend's house as I wait for my bonus to come through so I can put a deposit down on a new place (due to the unexpectedly large visa bill).<br /><br />And through all of it I keep smiling...Everyone's been asking me how I manage, but what's the alternative? I'm lucky I have some very good friends. The biggest downside to all of this is I miss my dog! She's staying with my other half (MOH) and his parents right down the other end of Mumbai so I've barely seen her in the last two weeks (MOH's been travelling up and down to try and find us a place to live so I've seen him!).<br /><br />One of the upsides to staying with my friend is her cook who comes everyday and makes breakfast and lunch for us. She makes really good food and I really like her Veggie Upma.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGz1FdFn0vT0gFyDDBiHWZMwSAbskl4-4e1pDaAOiuFLzfUTa7bBJIIWTZaVW7Ed4ixrmYU5qwSZH_nA2T1jjK1jYyXSFajfDPT3QKgycBtE5rg9-Aa9Eu_-szTea3mNGCKUqCq0iVYEg/s1600/Veggie+Upma.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 301px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGz1FdFn0vT0gFyDDBiHWZMwSAbskl4-4e1pDaAOiuFLzfUTa7bBJIIWTZaVW7Ed4ixrmYU5qwSZH_nA2T1jjK1jYyXSFajfDPT3QKgycBtE5rg9-Aa9Eu_-szTea3mNGCKUqCq0iVYEg/s400/Veggie+Upma.jpg" title="Yummy Veggie Upma from Recipe Blog" alt="" id="BLOGGER_PHOTO_ID_5586039603372991154" border="0" /></a> <span style="font-size:78%;"><a href="http://recipeblog.in/rava-upma-recipe/">source</a><br /></span></div><br />Upma is made from Semolina/Suji/Rava and is often served plain (just with a few things like rai, green chillies, coriander) without the veggies. I'd tried plain upma before and hadn't really enjoyed it, so I was quite surprised when I enjoyed this version. The cook puts carrots, peas and onions in the Upma, but I guess you could put other veggies too (like french beans or bell peppers).<br /><br />Here are a few links to Upma recipes that I hope to try out in the future...when I have a place of my own :D<br /><br /><a href="http://recipeblog.in/rava-upma-recipe/">Recipe Blog</a><br /><a href="http://www.indianvegetariankitchen.com/2010/02/mixed-vegetable-upma.html">Indian Vegetarian Kitchen</a><br /><br />Enjoy!Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-66368061662449610492011-01-02T07:58:00.000-08:002011-01-02T08:26:55.334-08:00Missing Mumbai - especially a Masala Toast SandwichSo I had to go to Delhi this week, and the whole journey was pretty eventful. It started with our train tickets being confirmed just 2 hours before the train was due to leave...except the agent failed to mention that the train was delayed by 7 hours! It was running late because of the Gujjar agitation (men were sitting on the line campaigning for a percentage of government jobs that had been promised to them to be honoured) and not only would the train be late, but it would be diverted too, extending a 15 hour journey into a 25 hour one...<br /><br />I'd hoped that we'd leave Monday afternoon and reach Delhi at 8:30am on Tuesday as scheduled. This would allow me to get a train back on the same day and all would be well... Ha ha ha ha ha ha hahahahahahahahahahahahahahaha (manic laughter)!<br /><br />So we finally arrived at 1am on Wednesday morning (all of Tuesday was spent on the train). Then there were numerous problems with finding a place to stay, so I didn't get to sleep until 6am! At 10am we left the guesthouse to go to the government office for my work and after a few hours of waiting and form filling, it was my turn. I spoke to the man for just a few minutes, gave him the letter from the office in Mumbai and he said he'd need to check my file and I should wait.<br /><br />This was different, as most of the other 200 or so people who'd visited the office we're told to come back another day with the correct documents or were told to come back after 5pm to collect the reply to give to their local government office. This was at 1:30pm... and I waited... and I waited... and the office was freezing cold... and I waited... and I waited... and I fed a sandwich to a monkey... and I waited... and I waited... and then everyone else started to arrive at 4.30pm to collect their response... and I waited and finally at around 5.30pm I was handed a letter just like everyone else!<br /><br />It was sooooooooooooooooooooooooooooooooooooooooooooooooooooooooo frustrating! I could have gone back to my warm room and slept for 3 hours! Anyway, with work over and no train back for several days, I had no option to be a tourist and eat lots of yummy food :D<br /><br />Being tourists we visited Connaught Place, India Gate, <a href="http://www.akshardham.com/index.htm">Akshardham temple</a> and the <a href="http://www.nationalmuseumindia.gov.in/">National Museum</a>. And of course we rode the Metro (clean, cheap, quick but crowded) and argued with rickshaw-wallahs over prices (fun, but really cold way to travel). We wrapped up warm, and even bought gloves because it was that cold!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBYHpTYLTZn-2JOB-lNH2Pw-YQrgDWvh1sr6JFZJnCH7rmnuWfHg5VSIcyQpp5WgJ6X8Lkeaa2C1P-Z5AV9T3dAwisdxIXwSJChH4sSl79gb7lL08odaMSWSLV6gS9wWQPvkd5qzmKrU/s1600/akshardham02f.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBYHpTYLTZn-2JOB-lNH2Pw-YQrgDWvh1sr6JFZJnCH7rmnuWfHg5VSIcyQpp5WgJ6X8Lkeaa2C1P-Z5AV9T3dAwisdxIXwSJChH4sSl79gb7lL08odaMSWSLV6gS9wWQPvkd5qzmKrU/s400/akshardham02f.jpg" title="Akshardham temple... it's big and beautiful!" alt="" id="BLOGGER_PHOTO_ID_5557623363820424978" border="0" /></a><span style="font-size:78%;"><a href="http://www.akshardham.com/photogallery/index.htm">source</a></span><br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTcM3oJZ3V8TkNVein2kDzsPyE9L35lEZysq73VwxSR2Sl6nYioO2g4I8hoNftJ5p_A1Gt9zWG5DU_59iOiL3rYyH6EQsnl9uiP9BX0kKeJIn7DshUYhp1GSlbPa4CU-RF4LkmaBvFoM/s1600/elephant10f.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTcM3oJZ3V8TkNVein2kDzsPyE9L35lEZysq73VwxSR2Sl6nYioO2g4I8hoNftJ5p_A1Gt9zWG5DU_59iOiL3rYyH6EQsnl9uiP9BX0kKeJIn7DshUYhp1GSlbPa4CU-RF4LkmaBvFoM/s400/elephant10f.jpg" title="Elephant carvings at Akshardham" alt="" id="BLOGGER_PHOTO_ID_5557623359585854674" border="0" /></a><span style="font-size:78%;"><a href="http://www.akshardham.com/photogallery/index.htm">source</a></span><br /></div><br />There was loads of yummy food to choose from like Rajma Chawal, Chole Bathura, Aloo Paratha. The street food was good too... Aloo Tikki, Pani Puri, Peanuts & Channa & fresh Popcorn.<br /><br />We moved hotel and stayed at a really nice place (with really thick blankets), called Sagar Palace Hotel, which is opposite Rajendra Place Metro Station. They were really friendly and made us some really yummy Aloo Paratha.<br /><br />Another place that does really great food is right on Connaught Place. There's a restaurant called The Embassy who have a side window for snacks. We had the BIGGEST samosa ever and a cup of hot masala sweetcorn and both were just spot-on!<br /><br />The only downer was we missed Mumbai's fabulous street foods... there's no Pav Bhaji or Vada Pav or Masala Toast Sandwiches in Delhi! The first food we ate when we got back to Mumbai, was Masala Toast sandwich! They're warm and filling and easy to make too (although we got ours from the street vendor).<br /><br /><span style="font-weight: bold;">Masala Toast Sandwich</span><br /><br />Sandwich Toaster<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2x1l_yh-ooRc-Yzp_ePNPKefA5vXyLSpAINwk1eVK3KBdJ3kfTKU7obR_h71hYfx_RS68UGj36sOcjNAKJ9RNMjGfAaJZP8OyTWkxapXndMUiBJ1eDIaUxtdxuhHxSp0NmyaOeuoAoYQ/s1600/Toaster.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 333px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2x1l_yh-ooRc-Yzp_ePNPKefA5vXyLSpAINwk1eVK3KBdJ3kfTKU7obR_h71hYfx_RS68UGj36sOcjNAKJ9RNMjGfAaJZP8OyTWkxapXndMUiBJ1eDIaUxtdxuhHxSp0NmyaOeuoAoYQ/s400/Toaster.jpg" title="My olde style sandwich toaster" alt="" id="BLOGGER_PHOTO_ID_5557623369681952834" border="0" /></a>Bread<br />Butter<br />Tomato<br />Onion<br />Capsicum<br />Shredded Cabbage (Optional)<br />Aloo Bhaji (see my <a href="http://clairescookingquest.blogspot.com/2010/12/misal-madness.html">Misal Pav blog entry</a> for recipe - you can add some extra mashed peas to make it extra yummy)<br />Sandwich or Chaat Masala<br /><br />Optional extras to sprinkle on top<br />Nylon Sev<br />Grated Cheese (finely grated)<br /><br />It's a toasted sandwich...I'm sure you can work it out for yourself!<br />In Mumbai, the grated cheese doesn't go in the sandwich as a filling, instead it gets packed on top once the sandwich is cooked :D<br /><br />Eat hot!Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com2tag:blogger.com,1999:blog-6093427978097583181.post-2188101572556035822010-12-26T02:20:00.000-08:002011-01-02T07:58:31.384-08:00Christmas FooooooooooooooooooooooodI miss having a 'proper' Christmas. I've been missing the Christmas of my childhood. The weather should be cold, but with a couple of hours of bright, wintery sun that hurts your eyes. You should need to wrap up warm against the biting wind - a padded coat and matching hat, scarf and gloves. You should need the fire on to keep the drafts at bay. You should have an oven, stuffed full of yummy food...<br /><br />You should not be sat wearing shorts and vest as you type, sipping on iced water. You should not be in a country where having an oven in your kitchen is virtually unheard of. You should not be in a country where people decorate just 3 or 4 days before Christmas day. You should not be in a country where most people don't celebrate Christmas!<br /><br />So I didn't have anything that faintly resembled a 'normal' Christmas (although I do have some very cute decorations). I did have a good Christmas though, even though I was longing for roast spuds and parsnips, yorkie puds and sprouts! Therefore I looked up a lot of food that I fancied whilst I ate some nice veggie pasta the I made (without an oven!)<br /><br />So today's post is a bunch of good-looking food to tempt you with links to the recipes - coz I can take no credit at all for any of this food! Most of the credit goes to everyone's favourite Jamie Oliver. I love Nigella's food too, but couldn't find most of the recipes I was looking for on her website. So here it is - my Christmas food wishlist:<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Yg0PYtQlucEqpV3DJswvtkf4j6Z8yE06ROL-kNCxZv_Fp8DllwK__3kStaTcQjthan9Zz_tyta81MHhD1RlvbOUa6TtgN6bKinzfThlIQvjvsQH1oAyFAv09d46TviYglasPDONu_Mg/s1600/Jamie%2527s+Baked+Camembert.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 336px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Yg0PYtQlucEqpV3DJswvtkf4j6Z8yE06ROL-kNCxZv_Fp8DllwK__3kStaTcQjthan9Zz_tyta81MHhD1RlvbOUa6TtgN6bKinzfThlIQvjvsQH1oAyFAv09d46TviYglasPDONu_Mg/s400/Jamie%2527s+Baked+Camembert.jpg" alt="" id="BLOGGER_PHOTO_ID_5554938721401585778" border="0" /></a><a href="http://www.jamieoliver.com/recipes/other-recipes/jamie-s-favourite-festive-food-combos-co_1">Jamie's Baked Camembert</a><br /></div><div style="text-align: center;"><br /><br /><a href="http://www.jamieoliver.com/recipes/vegeterian-recipes/the-best-roast-potatoes%22"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 336px; height: 366px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SmJyuw3KL5Tu6eSsz_-N9MFfepkWIu5n0zIPg5NQvZcAfAg0nAffclXzS5rn6_hjQ1AbxvdV6Qo51VFVpEGeXQgVaVK2gipYH6QmDBxXR359jJiYFkE6e5zsCASLc-mUwUCYKHC6Ehw/s400/Jamies+Roast+Potatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5554938723980251618" border="0" /></a><a href="http://www.jamieoliver.com/recipes/vegeterian-recipes/the-best-roast-potatoes">Jamie's Roast Potatoes, parsnips and carrots</a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEGIq-CFnV_DfQ3JZff-BTszT-MI2GfQJye45__ls_aGNByZWORSD_OLFrOs3H5ApdqHeoRA6HdR1XxXcjO404YgNd10lLPnv_DVcquzmnojxV27neR-v0k7Y99rEQYzFLKSnizUD3HM/s1600/Nigella%2527s+Squash+and+stilton.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEGIq-CFnV_DfQ3JZff-BTszT-MI2GfQJye45__ls_aGNByZWORSD_OLFrOs3H5ApdqHeoRA6HdR1XxXcjO404YgNd10lLPnv_DVcquzmnojxV27neR-v0k7Y99rEQYzFLKSnizUD3HM/s400/Nigella%2527s+Squash+and+stilton.jpg" alt="" id="BLOGGER_PHOTO_ID_5554938723505598514" border="0" /></a><a href="http://www.nigella.com/recipes/view/butternut-squash-with-pecans-and-blue-cheese-8">Nigella's Butternut Squash with Pecans and Blue Cheese</a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_18zcveNNOjJqmtuc4STM-uePof8IQ6Ayj2N88xm5X7cHcjpEc8Jad64fbPPoVts76RRsRjytSxLuJAmIYujlEsKSM6D_lmiE8Ilrdyjjiyb0b222zm45AhrzOqi5-FyHVy9lKK9SlUI/s1600/Brussels_sprout_closeup.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_18zcveNNOjJqmtuc4STM-uePof8IQ6Ayj2N88xm5X7cHcjpEc8Jad64fbPPoVts76RRsRjytSxLuJAmIYujlEsKSM6D_lmiE8Ilrdyjjiyb0b222zm45AhrzOqi5-FyHVy9lKK9SlUI/s400/Brussels_sprout_closeup.jpg" alt="" id="BLOGGER_PHOTO_ID_5554941287251202722" border="0" /></a><span style="font-size:78%;"><a href="http://upload.wikimedia.org/wikipedia/commons/2/23/Brussels_sprout_closeup.jpg">source</a></span><br /><a href="http://www.jamieoliver.com/foodwise/article-view.php?id=3289">Sprouts made the best way</a><br /><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8V_0R_oVPfFovUCIEhS3MPaLIA7NCFZtz4B-ZhLnFAL7RVJPE4X00zIEBtGqFK4_uvjoY1mzRfB02QLxo3mbarNHC4_XVold0eqq1dFnJ1WYm460ldl4B2lkKzmd6Lmo_CwXWlQh6ho0/s1600/Jamie%2527s+Bombe.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 329px; height: 369px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8V_0R_oVPfFovUCIEhS3MPaLIA7NCFZtz4B-ZhLnFAL7RVJPE4X00zIEBtGqFK4_uvjoY1mzRfB02QLxo3mbarNHC4_XVold0eqq1dFnJ1WYm460ldl4B2lkKzmd6Lmo_CwXWlQh6ho0/s400/Jamie%2527s+Bombe.jpg" alt="" id="BLOGGER_PHOTO_ID_5554938717324518770" border="0" /></a><div style="text-align: center;"><a href="http://www.jamieoliver.com/recipes/pastry-cake/winter-pudding-bombe">Jamie's Winter Pudding Bombe </a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPvEVmjR1ZaZMVa4SFf0MhaTez6TmBQl3V70622JemQxhlEjA9CCX6O5ZBiVa-ck4HEChKU2aAIgtyN_e794ySBSfkRu7z7jJH3MuwZqFHX8ASuQsoGRtr9AoAt5v__8KUGb0FEXPafQ/s1600/Jamie%2527s+mulled+cider.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 363px; height: 336px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPvEVmjR1ZaZMVa4SFf0MhaTez6TmBQl3V70622JemQxhlEjA9CCX6O5ZBiVa-ck4HEChKU2aAIgtyN_e794ySBSfkRu7z7jJH3MuwZqFHX8ASuQsoGRtr9AoAt5v__8KUGb0FEXPafQ/s400/Jamie%2527s+mulled+cider.jpg" alt="" id="BLOGGER_PHOTO_ID_5554938723299401394" border="0" /></a><a href="http://www.jamieoliver.com/recipes/fruit-recipes/incredible-mulled-cider">Jamie's incredible mulled cider</a><br /></div><br /><br /><div style="text-align: center;"><span style="font-size:180%;"><span style="color: rgb(255, 0, 0);">M</span><span style="color: rgb(0, 153, 0);">e</span><span style="color: rgb(255, 0, 0);">r</span><span style="color: rgb(0, 153, 0);">r</span><span style="color: rgb(255, 0, 0);">y</span> <span style="color: rgb(0, 153, 0);">C</span><span style="color: rgb(255, 0, 0);">h</span><span style="color: rgb(0, 153, 0);">r</span><span style="color: rgb(255, 0, 0);">i</span><span style="color: rgb(0, 153, 0);">s</span><span style="color: rgb(255, 0, 0);">t</span><span style="color: rgb(0, 153, 0);">m</span><span style="color: rgb(255, 0, 0);">a</span><span style="color: rgb(0, 153, 0);">s</span><span style="color: rgb(255, 0, 0);">!</span></span></div>Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-75920408776155393082010-12-25T07:34:00.000-08:002010-12-25T07:35:46.810-08:00Merry Christmas 2010<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHiPR4kdrbGzQOUgrZpf7PVEJDRMCeGmkZq8nXjT75qU0Jfmz13uCUk4QNVrDjGDuu8di4roOtUTN92PvoExLdMpGCm_CfqMXXwmNFgRkifHBziSnuG7A9WNjv3I8UTfdgTypllAUIGo/s1600/Claire+Christmas.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 343px; height: 336px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHiPR4kdrbGzQOUgrZpf7PVEJDRMCeGmkZq8nXjT75qU0Jfmz13uCUk4QNVrDjGDuu8di4roOtUTN92PvoExLdMpGCm_CfqMXXwmNFgRkifHBziSnuG7A9WNjv3I8UTfdgTypllAUIGo/s400/Claire+Christmas.JPG" border="0" title="Joy, Peace and Happiness to all..." alt=""id="BLOGGER_PHOTO_ID_5554643809764236738" /></a>Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-3478994952368062052010-12-19T03:12:00.000-08:002010-12-19T03:38:25.000-08:00Channa Masala - Comfort food for hard timesWell, the NOC certificate from the police to aid my application for a visa extension never happened because my landlord decided to be extremely unhelpful and refused to co-operate..."I've given you everything I need to, I don't have to do anything else." Ggggrrrrr, some people just make life more difficult!<br /><br />On top of that, I need to go to Delhi to sort out my visa (long and complicated story here) which is easier said than done, as all the trains are fully booked, with waitlists of at least 40. I think paying an agent a small fee may help. Don't think I'll get to see much whilst I'm there - it'll be all business and paying large "fees" for fast processing so I can get there and back quickly.<br /><br />It's still cool in Mumbai. Breezy, perfect kite flying weather (I can see one out of my window right now). So at 3pm on a sunny Sunday afternoon, I'm sat here in my standard shorts and vest, but the fan's switched off. In a few hours when the sun sets, I'll have to change into my t-shirt and joggers. Most of the northern hemisphere seems to be going through a cold spell right now... so I'm a little worried about the trip to Delhi, as it's cold there and I really don't have suitable clothes for cold weather anymore.<br /><br />I am looking forward to some good food whilst I'm there though, and now that I'm on holiday for a couple of weeks I'm looking forward to hunting down and trying out some new recipes. One that I've made a few times recently is Channa Masala, and it's come out pretty good each time. Channa masala is made from chickpeas and is quite filling - the only problem is you have to plan ahead if you're using dried channa, coz they need to be soaked for at least 8 hours. And I'd also suggest using a pressure cooker to reduce the cooking time. If you're using tinned chickpeas, then it's a quick dish to make.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS9rCpYXbJb6pVjOe-ugJUjyGdeZJluiRa8OalqQsZXb26T4Aq4F1mT-id-4ThVYq2bgs70v1jhfpuN-A1ralp_5nUcxmkHvTF8vYBau7O6ASfqtC1BDkgfrkaU8JK6tQc_VsHtgidmQ/s1600/Chana_masala.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS9rCpYXbJb6pVjOe-ugJUjyGdeZJluiRa8OalqQsZXb26T4Aq4F1mT-id-4ThVYq2bgs70v1jhfpuN-A1ralp_5nUcxmkHvTF8vYBau7O6ASfqtC1BDkgfrkaU8JK6tQc_VsHtgidmQ/s400/Chana_masala.jpg" title="yummy channa masala" alt="" id="BLOGGER_PHOTO_ID_5552355668634992930" border="0" /></a><span style="font-size:78%;"><a href="http://commons.wikimedia.org/wiki/File:Chana_masala.jpg">source</a><br /></span></div><br /><span style="font-weight: bold;">Channa Masala:</span><br /><br />1 cup kabuli channa (dried chickpeas)<br />4 cups water<br />1 black cardamom<br />1 bay leaf<br />1 inch stick cinammon<br />1 teabag<br />salt to taste<br />1 tablespoon oil<br />pinch hing<br />3-4 tomatoes, skinned and pureed<br />2 teaspoons channa (chole) masala powder<br />1/4 teaspoon chilli powder<br />1/4 teaspoon chaat masala<br />1/4 teaspoon amchoor (dried mango) powder<br /><br />1. Soak the channa overnight in plenty of water<br />2. Put the channa in the pressure cooker with 4 cups water, cardamom, bay leaf, cinnamon stick, teabag and salt. Mix well.<br />3. Cook for three whistles, then reduce heat and continue to cook for a further 15 to 20 minutes, then turn off heat and let pressure go down.<br />4. Once cooled, separate channa and cooking water - don't discard the water.<br />5. Heat oil on a medium heat and add tomatoes. Cook until oil separates.<br />6. Add channa masala, chaat masala, chilli and amchoor powders. Cook through for a minute or two.<br />7. Add channa and mix well.<br />8. Add water a little at a time.<br />9. Cover and cook, mixing occasionally, until thickened.<br /><br />Garnish with coriander leaves. Serve with chappati or rice and sliced onions.<br /><br />Let's hope I get to enjoy some of my time off over the next few weeks - keeping my fingers crossed! I can't believe it's nearly Christmas!<br /><br />Merry Christmas everyone :DClaire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-69890289202970891942010-12-12T00:47:00.000-08:002010-12-12T01:14:10.408-08:00Misal MadnessLast Sunday I predicted calamity for this upcoming week and I was right! I've been doing crazy long shifts at work; been given half an hour's notice that we're rolling out the training material 2 days early; I've been informed that before I can apply for my visa extension this year I need to get a special document from the police called an NOC (haven't got yet, but do have form to fill in triplicate, which is written in Marathi); and the list goes on...<br /><br />But it's not all been crazy... the weather is beautiful and cool (27 degrees Celsius - and I think this is cool? I think I'm finally acclimatizing to the heat of Mumbai!). There's definitely a nip in the air, a cool breeze, though it's still quite warm in the sun... makes me think of an early autumn day!<br /><br />Yesterday I received my first two Christmas cards (cards don't really happen in Mumbai) and it prompted me to start decorating for Christmas. Unfortunately I can't find some of the Christmas stuff - misplaced when we moved earlier in the year. I'll find the rest of the stuff when I go on leave. In the meantime, I have my mini tree with tinsel, lights, silver bows and ornaments and stripy candy canes. I've also hung some red ribbon for my cards and I made a few other decorations from cards and wedding invites (which can be quite ornate in India).<br /><br />And on our long walk this morning, Coco met another chocolate Lab called Bruno - they got along really well which it not surprising coz Labs are the friendliest dogs of all time.<br /><br />Amongst all the chaos this week I can't really remember what I've had to eat, except for Thursday night when I had some lovely Dal Dhokli (a Gujarati dish which I'll have to learn to make) so I'll tell you about the lovely Misal Pav I made a few weeks back.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-P1YjfA5kikLui54XSg1H0J3MVGuKmkIsKWlG3CWj2c8wsxzQ_QfFzaF1X3fTBiqpf8iWWEqIctJtI7SW-8Du-KAdL_alhkdmNdxF2NsUf7Hq547_ybk9c97mx8Y2ur8Aog68MgcuPs/s1600/farsan.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 220px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-P1YjfA5kikLui54XSg1H0J3MVGuKmkIsKWlG3CWj2c8wsxzQ_QfFzaF1X3fTBiqpf8iWWEqIctJtI7SW-8Du-KAdL_alhkdmNdxF2NsUf7Hq547_ybk9c97mx8Y2ur8Aog68MgcuPs/s400/farsan.jpg" title="tasty farsan... great on it's own as a snack" alt="" id="BLOGGER_PHOTO_ID_5549715446536445954" border="0" /></a><span style="font-size:78%;"><a href="http://shop.chikkistore.com/index.php?main_page=index&manufacturers_id=3">source</a></span><br /></div><br />Misal is a Marathi (Maharastian) dish which is fantastic street food. It's a spicy mix of sprouted pulses, tomato, onion, potato and farsan, served with pav (bread rolls) and it's yummy! I was surprised that mine came out so well, but that's thanks to the fantastic recipe I followed - <a href="http://www.tarladalal.com/Misal-%28-Mumbai-Roadside-Recipes-%29-33442r">Tarla Dalal's Misal</a> recipe from her book "Mumbai's Roadside Snacks".<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtOpqiZPw0TmfyccFPVQm8pWXRTpGbtykTBKpC-xSXbjSy9_8_unWuRv6ICporg7OZFXxwvPCjFa-YWUHtbQecf33ZczKtwOK8p0R-1lvZDbf5gE38eJn5RpDoobU4VJv5IApfmKz8jUw/s1600/Mumbai%2527s+Roadside+Snacks.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 385px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtOpqiZPw0TmfyccFPVQm8pWXRTpGbtykTBKpC-xSXbjSy9_8_unWuRv6ICporg7OZFXxwvPCjFa-YWUHtbQecf33ZczKtwOK8p0R-1lvZDbf5gE38eJn5RpDoobU4VJv5IApfmKz8jUw/s400/Mumbai%2527s+Roadside+Snacks.jpg" title="a great book...stuffed full of yummy treats" alt="" id="BLOGGER_PHOTO_ID_5549715449448007842" border="0" /></a><br /><br />In the instructions for plating up it refers to a 'potato mixture' but doesn't give the link. Well this mysterious potato mixture is just an Aloo Bhaji.<br /><br />Aloo Bhaji:<br /><br />1 tablespoon oil<br />1 teaspoon rai (mustard seeds)<br />A few curry leaves<br />2 green chillies, sliced and deseeded<br />2 medium onions, finely sliced<br />3-4 potatoes, peeled, chopped and boiled<br />1/4 teaspoon haldi (turmeric)<br />salt to taste<br />handful of chopped coriander leaves<br /><br />1. Heat the oil over a low heat, add rai<br />2. When seeds crackle add the curry leaves, chillies and onion. Saute until translucent.<br />3. Add aloo, haldi, salt and coriander. Mix well and heat for a few minutes more.<br /><br />Enjoy with Misal or as a sandwich filling or eat with spoon!Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-17351648027451005292010-12-05T02:24:00.000-08:002010-12-05T02:32:54.203-08:00Crazy, hectic life? Veggie Burger is the best medicineSo the last two weeks were crazy hectic <span style="font-style: italic; color: rgb(51, 0, 51);font-size:85%;" >(challenging workshop that made my brain hurt, creating training material, re-creating material, travelling to Pune and back in one day meaning a 20 hour working day, award ceremony etc)</span>...and I think that the next two will be as well <span style="font-style: italic; color: rgb(51, 0, 51);font-size:85%;" >(rolling out the training material, training several hundred people, trying to sort out my visa by talking to nice, helpful government officials etc)</span>.<br /><br />I've been sooooooo tired once I get home after 11 or 12 hours in the office that I've been cooking simple easy food like green or yellow moong dal. And when I haven't had the energy to cook simple stuff, I've had yummy takeaway - chinese and pizza. Last Sunday and Monday were quite creative cooking days though. I made veggie burgers on Sunday and really impressed myself with Misal Pav on Monday.<br /><br />Today I'll concentrate on the Veggie Burgers and save the Misal Pav for another day (coz who knows when I'll get creative with food again - certainly not before I go on leave at Christmas).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRB-gL0_Sk8ys4krPtdvH3Dlm_R9vJTENhNg9jU6X7qo0qQB7byDBPdlFj1yVDGTpbxHSEdv7jp0lKRSR84AoN70vZ0I6rBYJhsikfWyX7vrGWmFao67rQFn08uTtbT1Q7QZ3sB1X29fs/s1600/Veggie+Burger.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRB-gL0_Sk8ys4krPtdvH3Dlm_R9vJTENhNg9jU6X7qo0qQB7byDBPdlFj1yVDGTpbxHSEdv7jp0lKRSR84AoN70vZ0I6rBYJhsikfWyX7vrGWmFao67rQFn08uTtbT1Q7QZ3sB1X29fs/s400/Veggie+Burger.jpg" title="Posh veggie burger... not dissimilar in appearance to mine!" alt="" id="BLOGGER_PHOTO_ID_5547142802212209650" border="0" /></a> <span style="font-size:78%;"><a href="http://www.flickr.com/photos/copa41/1312623057/">source</a><br /><br /></span></div>So last Sunday I looked up loads of recipes for veggie burgers - from Nigella and Jamie to Sanjeev Kapoor and none really seemed to fit what I was looking for. So I understood the basics and got tips from a lot of different sources and made up my own recipe. I'm just sorry I didn't take any photos! So here goes...<br /><br /><span style="font-weight: bold;">Claire's Veggie Burgers</span><br /><br />1/2 cup of channa dal, washed and soaked for half hour<br />1 tablespoon oil<br />3 onions, finely chopped<br />1 capsicum, finely chopped<br />2 carrots, grated<br />handful of mushrooms, sliced<br />1 teaspoon garlic paste<br />1 teaspoon ginger paste<br />1 teaspoon dhaniya (coriander) powder<br />1 teaspoon jeera (cumin) powder<br />1/2 teaspoon chilli powder<br />2 large potatoes, peeled, cooked and mashed<br />salt and pepper to taste<br />1 egg<br />flour<br />oil for cooking<br /><br />1. Cook the channa dal until soft, leave to cool then mash<br />2. Heat the oil and cook the onion and capsicum until onion is translucent<br />3. Add the garlic and ginger pastes and the carrots and mushrooms, continue to cook until soft<br />4. Stir in the dhaniya, jeera and chilli powders and cook the veggie mixture for a few more minutes until mixture is quite dry<br />5. Mix the mashed potatoes, mashed channa dal and the cooked veggie mixture. It should be quite dry, or the burgers will break apart when cooked. If it's not dry enough you can add a little flour.<br />6. Leave the mix to cool. Beat the egg and put some flour on a plate to coat the burgers.<br />7. Just before ready to shape and form burgers, add the salt and pepper and mix in really well.<br />8. Form the burgers, then take each one and dip in the beated egg and then coat with flour.<br />9. Pop the burgers on a heated frying pan, griddle or tawa. Pour a little oil around the edge of the burgers so they don't stick.<br />10. Cook for around 4 minutes each side, until golden crust formed on each side.<br /><br />Eat - I popped mine in a burger bun with tomato and a slice of cheese, but you should eat yours the way you like them!<br /><br /><br />I hope that I get time to try out some more new recipes in the coming days... I guess I'll have to look up some 'quick and easy' recipes!Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-41062725681451852542010-11-28T01:54:00.000-08:002010-11-28T02:04:48.852-08:00Girls nite out - Sangria and great timesThe last couple of weeks have been great in all respects - greatly stressful, greatly peaceful (paradoxical, I know), greatly emotional, greatly interesting, greatly rewarding, and the most important - greatly fun.<br /><br />And it's thanks to the girlies in my life that I can add the last one. A few weeks back, we finally made time to go out together. It was Archana's birthday and we all ended up at Hawaiian Shack, and with a few drinks inside us, we danced and sang the night away to retro numbers. It was a fantastic night as you can see by our smiles:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaxcVCDv6xTCHv8sWnDPTKSolu_87NaOSewzn9HO_eh6iS9d_Xb-aOG6t6Bbq_-p9tP_NOKi3LcpE2apJQKsQQKnBWv1W4EfynaDhM4a56rV-xKN36ffsjmBAa1bXZF6MZo33KJoCMUM/s1600/Girlies.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaxcVCDv6xTCHv8sWnDPTKSolu_87NaOSewzn9HO_eh6iS9d_Xb-aOG6t6Bbq_-p9tP_NOKi3LcpE2apJQKsQQKnBWv1W4EfynaDhM4a56rV-xKN36ffsjmBAa1bXZF6MZo33KJoCMUM/s400/Girlies.jpg" title="kick-ass girlies" alt="" id="BLOGGER_PHOTO_ID_5544537625641599330" border="0" /></a><span style="font-size:78%;">Nisha, Me, Archana, Akshata and Grazielia<br /></span></div><br />So last night we had the pleasure of visiting Archana's beautiful apartment. I wish I'd taken my camera, I really do. She's decorated the place with fabulous shades of greeny-blue and chocolate brown, and her mum's handpainted bottles decorate the small, but fantastic balcony. Not only does Archana have the perfect place, but she's also the hostess with the most-ess!<br /><br />As we arrived, we were greeted with Sangria (I know we typically associate Sangria with summer and I know it's freezing cold and snowing across most of the world right now, but it's still warm in Mumbai!) and nibbles... Large, sweet purple grapes with salty green olives and creamy, peppery cheese made a wonderful combination that hit all the right notes...<br /><br />A few more glasses of Sangria later and Archana stepped it up a notch with a beautifully creamy yet crunchy salad, with a roast chicken version for the non-veggies amongst us (I love that Indian phrase - 'Non-Veg').<br /><br />After a couple of raucous hands of Uno later, we got down to the main course (yup.. that was after me polishing off most of the grapes & olives and two bowls of salad) of spaghetti with courgette (zucchini) and babycorn topped with a home-made cheese sauce - this woman knows how to entertain & how to cook...I'm now a little worried - if the girlies come to my place, I'll hand them the take out menus!<br /><br />I'm not gonna try and compete with Archana's wonderful food... I'll get the recipes from her and put them up for the rest of the world to enjoy. In the meantime, I thought we'd have a boozy theme of the day. It's so warm here that Sangria is a wonderful drink to sip on a lazy Sunday afternoon, whereas I know there's been snow back home (England...I do miss the cold sometimes, but not the grey, blustery, miserable days) and that puts me in mind of Mulled Wine - the perfect winter warmer when it's got dark early, and there's snow outside. The best bit is they're both based on a good bottle of red wine :D<br /><br /><span style="font-weight: bold;">Sangria - fruity, red wine punch</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAwzMOdQQgRsGeJCvwbBmxGufGLPMYkfU5QuEbQZY7taedmbSKUdpFitod57RZIQpzzkZD_1a9Z3fzxJsaFzClYbuxzzj0oCq0IOSYFtUtaAjVRMzr6TYbraVD3MEe2vfV5vvzYCG8IE/s1600/Sangria.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAwzMOdQQgRsGeJCvwbBmxGufGLPMYkfU5QuEbQZY7taedmbSKUdpFitod57RZIQpzzkZD_1a9Z3fzxJsaFzClYbuxzzj0oCq0IOSYFtUtaAjVRMzr6TYbraVD3MEe2vfV5vvzYCG8IE/s400/Sangria.jpg" title="summer in a glass" alt="" id="BLOGGER_PHOTO_ID_5544537636318652722" border="0" /></a><span style="font-size:78%;"><a href="http://en.wikipedia.org/wiki/File:Dos_Jarras_de_Sangr%C3%ADa-2009.jpg">source</a><br /><br /></span></div>1 bottle of red wine<br />Splash of OJ<br />1 large lemon, chopped into wedges and de-seeded (coz nobody likes seeds in their drink!)<br />1 Orange, cut into slices and/or wedges and again, de-seeded<br />A tablespoon or two of sugar (to taste)<br />Some club soda (how much you add will determine how light your drink is)<br /><br />1. Pop the wine in a big jug with the OJ, fruit and sugar. Stick in the fridge and leave overnight.<br />2. Just before serving, add the club soda.<br />3. Serve with ice<br /><br />There are soooooooooooo many variations of this fruity punch... other fruit can work wonderfully, like grapes and apples, or berries - but add these fruit just before serving, otherwise they'll turn mushy. Many recipes call for a shot or two of brandy, gin or triple sec...If you're using this add it at step 1. Other people swear by adding ginger ale instead of club soda.<br /><br /><span style="font-weight: bold;">Mulled Wine - a nicely, spicy warming drink best enjoyed on a cold, dark evening</span><br /><br /><div style="text-align: center;"><a style="font-weight: bold;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0d6ojPvA49vpo3weML8cjggpOE5bUty0dcSBJcjyAqO1hOgNGDffBIHKmENEcGBRYuMl1usfTLRfRe_UGdOUqooHjqvnGce8RBIrFuGUbSNqqC4ZQQN5Gtn8785jlk6HJH_OdAgLxJs/s1600/Mulled+Wine.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0d6ojPvA49vpo3weML8cjggpOE5bUty0dcSBJcjyAqO1hOgNGDffBIHKmENEcGBRYuMl1usfTLRfRe_UGdOUqooHjqvnGce8RBIrFuGUbSNqqC4ZQQN5Gtn8785jlk6HJH_OdAgLxJs/s400/Mulled+Wine.jpg" title="winter warmer" alt="" id="BLOGGER_PHOTO_ID_5544537631471601218" border="0" /></a><span style="font-size:78%;"><a href="http://en.wikipedia.org/wiki/File:Vin_chaud_2.jpg">source</a><br /><br /></span></div>Well, I'm gonna hand this one over to my mate, <a href="http://www.jamieoliver.com/">Jamie</a>.<br />Jamie's quite adept at this food and drink malarky and his <a href="http://www.jamieoliver.com/recipes/other-recipes/jamie-s-mulled-wine">Mulled Wine recipe</a> is wonderful.<br /><br /><br /><br />The night was sooooo badly needed as I'm currently going through one of those 'Interesting Times' in life - I'll spare you all the details. I just wanted to say one last 'Thank You' to Akshata, Archana, Grazielia and Nisha - for being sooooooo wonderful and making it more manageable to live through this 'Interesting Time'.<br /><br /><div style="text-align: center; font-style: italic; font-weight: bold;">May you live in Interesting Times... </div>Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-71248430014947163792010-11-21T00:40:00.000-08:002010-11-21T01:24:20.310-08:00See in the dark... Carrots galore (and the kitchen adventures of Coco the Chor)Eat your carrots...They'll help you see in the dark<br /><br />Eat your spinach...You'll grow big and strong, just like Popeye<br /><br />Eat your crusts...Or your hair won't curl (I always eat my crusts and have a mop to show for it!)<br /><br />Eat your tomato...Before Coco steals it (A new saying - not one that you might've heard before, coz as I just writing the last line, Coco skidded to a halt under the sofa. This is her sign for "I've got something that wasn't given to me so I'm not sure if I'm meant to have it, so I'll hide just in case..." When I looked from one angle I couldn't see anything. This doesn't mean that she's innocent, it just means I should look from another angle...lo-and-behold, my tomato that was sitting on the side in the kitchen, warming up to room temperature and destined to become the filling in a sandwich along with a cheese slice, now has a whole bunch of doggie teeth marks and is Coco's companion below the sofa.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iLK2G-x_pkINa2moBB0u3MEW-m936o5eXpEZrNM2AZRE8LjPe7b5zCBTdplchap5CBqQ3F2z0fpwcoV6Ce1Vb8h5LlK_Y7W_TTs56yCDhKrdK46pKR-61a25PJ7Ao1laYyUXQTINDFs/s1600/DSC01396.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iLK2G-x_pkINa2moBB0u3MEW-m936o5eXpEZrNM2AZRE8LjPe7b5zCBTdplchap5CBqQ3F2z0fpwcoV6Ce1Vb8h5LlK_Y7W_TTs56yCDhKrdK46pKR-61a25PJ7Ao1laYyUXQTINDFs/s400/DSC01396.JPG" title="I'm sooooooooooooooooooooo innocent... that tomato's nothing to do with me... 'onest guv!" alt="" id="BLOGGER_PHOTO_ID_5541930017174523474" border="0" /></a><br />Tomatoes, onions and carrots always seem to be present in my kitchen, even when there's little else. So bored of tomatoey-oniony things I thought I'd try out a carroty recipe. This is one adapted from a <a href="http://www.mamtaskitchen.com/recipe_display.php?id=10074">pumpkin/squash recipe</a> that I found over at <a href="http://www.mamtaskitchen.com/index.php">Mamta's Kitchen</a>, and it turned out quite tasty.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_nmDlCyf3bWCKebpsJRDmX-xyFM1fT4q3eo00K2k9A0V74FPhGdq72IkzkYWIEYTDoDmIepgjzlpwulFO-InL0EJ8308SU1ueP58hoJ-OFJqolF525hzh1xV90-ryM0OeHvttiPL2YY/s1600/Carrots.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_nmDlCyf3bWCKebpsJRDmX-xyFM1fT4q3eo00K2k9A0V74FPhGdq72IkzkYWIEYTDoDmIepgjzlpwulFO-InL0EJ8308SU1ueP58hoJ-OFJqolF525hzh1xV90-ryM0OeHvttiPL2YY/s400/Carrots.JPG" title="Food for superheroes #5 - Carrots help you to see in the dark" alt="" id="BLOGGER_PHOTO_ID_5541921523069093458" border="0" /></a><span style="font-size:78%;"><a href="http://commons.wikimedia.org/wiki/File:Carrot.JPG">source</a></span><br /></div><br />Carroty Bhaji:<br /><br />1 tablespoon oil<br />1 teaspoon jeera (cumin) seeds<br />A pinch of Hing (asafoetida) powder<br />1 teaspoon ginger paste<br />1 green chilli, deseeded and finely sliced<br />4-5 carrots (use the yummy red variety if you can get them...regular orangy ones are ok too), peeled and chopped into thin-ish rounds<br />1/2 teaspoon haldi (turmeric) powder<br />1/4 teaspoon chilli powder<br />Salt to taste<br />A little sugar to taste<br />1/2 teaspoon Garam Masala<br />1/2 teaspoon amchoor (dried mango) powder<br />Coriander leaves, to garnish<br /><br /><br />1. Heat oil over medium heat and add jeera seeds and hing once hot. Allow to splutter or turn light brown.<br />2. Add ginger and chilli, fry for a few seconds<br />3. Add carrots, haldi, chilli powder, salt and sugar. Mix thoroughly and stir fry for a minute or two on high heat.<br />4. Reduce heat and cook until soft, stirring from time to time. You might need to add a little water to stop the carrots from burning<br />5. Add garam masala, amchoor powder and coriander leaves. Mix well<br />6. Eat with roti!<br /><br />If you can't get amchoor powder, then you can use the juice of 1/2 a lemon instead.<br /><br />Off to get another tomato out of the fridge... will put this one up high, out of the reach of Coco the Chor (Hindi for 'Tea-Leaf' (Cockney Rhyming slang for 'Thief'))Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com1tag:blogger.com,1999:blog-6093427978097583181.post-16358754310040324972010-11-14T03:35:00.000-08:002010-11-14T04:02:14.761-08:00It's all Greek to me...It's all sunny and bright and since I've come back from Goa it feels all summery... which is a bit screwed up since it's November and Christmas is round the corner! I've taken to eating Orange ice-lollies and really enjoying them (Both me and Coco had one yesterday, and I fancy another one today!), it's like I'm a kid again. I soooooo wish I'd been able to make a sandcastle when we were in Goa. Or even better, a sand-fort, huge with moats and several huge trenches to keep the sea at bay for a few minutes longer before the waves rush over it and drag the sand back into the rolling surf.<br /><br />Besides ice creams and lollies, other food memories of my childhood holidays are hot, fresh doughnuts (Yup, they're English and this is how we spell it) covered in sugar; sticky, pink candyfloss, spun right in front of your eyes; Dairylea cheese and salad cream sandwiches, with gritty sand as an added bonus. As I got older, in the evening I might be allowed half a pint of dry cider with a packet of dry roasted peanuts. Wow, I really miss those family summer holidays!<br /><br />Now summer foods that take my fancy are things like chilled watermelon and fresh salads. One of my favourite salads is Greek Salad, full of ripe tomatoes, crunchy capsicum, tangy red onion and juicy purple olives with the creamy, saltiness of Feta cheese... and that's pretty much the recipe right there!<br /><br /><span style="font-weight: bold;">Greek Salad</span><br />Tomato<br />Cucumber<br />Capsicum<br />Red onion<br />Kalamata olives<br />Feta cheese<br />Lemon juice<br />Olive Oil<br />Salt and freshly ground pepper<br /><br />1. chop the tomato, cucumber and capsicum into chunks<br />2. dice the feta, or crumble it<br />3. thinly slice the red onion<br />4. put everything in a bowl and toss with a couple of glugs of olive oil and a squeeze of lemon juice<br />5. season with salt and pepper<br />6. serve with warm, crusty bread<br /><br />yummy... I love salads with a tomato and cucumber base. I quite often throw in other ingredients too, like sweetcorn, or kidney beans (rajma), or chickpeas (kabuli chana). I'm not too keen on lots of capsicum, so sometimes I substitute this with a bit of carrot for that same crunch. Sweet pickled beetroot or gherkin is an interesting addition - but only in small amounts.<br /><br />One blog that I love is <a href="http://foodandspice.blogspot.com/">Lisa's Vegetarian Kitchen</a> - she has such good recipes. One that I love is her <a href="http://foodandspice.blogspot.com/2010/10/chickpea-and-tomato-salad-with-chat.html">Chickpea and Tomato Salad with Chat Masala</a>. Her recipe is an Indian take on a Greek salad, with chickpeas rather than feta, and is so tasty. She's got loads of interesting ideas and recipes for pulses, so I'll be going back there quite often!<br /><br />Well, it's nearly time for Coco's walk now, so I'm off to enjoy the beautiful evening light as the sun sets over Mumbai...Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-33968365028091598512010-11-07T00:40:00.000-07:002010-11-07T01:28:32.636-07:00SOUP-ercalifragalistic Ex-PEA-alidociousI'm feeling very autumnal, even though I live in Mumbai and the temperature is in the 30's (that's Celsius not Fahrenheit). So how come I'm feeling this way? Well, it was Diwali this week, and it fell at the same time as Guy Fawkes Day (or Bonfire Night as we called it when I was little). Diwali is the festival of light, so everyone lets off fireworks and crackers.<br /><br />On Friday night there were four hours (yes, FOUR- from 8pm to midnight) of uninterrupted bangs, booms and flashes of spectacular colour in every direction I could see from my window. And it didn't end there - the fireworks continued more sporadically for several hours after that. And as I work up thirsty this morning around half-five, I could still here more booms and bangs.<br /><br />So as I sat at my window watching the fantastic display, the smell of gun-powder transported me back 15 years or so (crickey - I'm old) to my university days, where me and my friends put on the college fireworks display one year. That night will always be with me as one of the most exhilarating times of my life - after the display ended and all the other students made their way to the Autumn dance, me and my friends went to a quiet room to let the adrenaline wear off!<br /><br />We were later congratulated on holding one of the best fireworks displays in the history of the college - everyone seemed mightily impressed with 'that fantasti<span style="font-size:78%;"><a href="http://www.flickr.com/photos/gaetanlee/2698261928/"></a><a href="http://upload.wikimedia.org/wikipedia/commons/c/c0/Basil3800ppx.jpg"></a></span>c firework, you know, the big one that went off at ground level' (otherwise known as 'the huge rocket that should have exploded 20 meters or so up in the air, but got stuck in it's holder and showered us all with sparks' or 'OhmyGod-I'mgonnadieinanastyexplosion').<br /><br />I'm glad we impressed!<br /><br />So yes, I'm feeling very autumnal. And to me that means warming, yummy soup.<br /><br />I have two soups that I love to make, that are both souper easy to make (sorry, couldn't help myself). One is a Pea and Basil soup and the other is Carrot, Squash and Parsnip soup.<br /><br /><span style="font-weight: bold;">Pea and Basil soup<br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSdH-emW6vjJerbc2NemoJzANkftHQXZ6uB7bVklUD6kJxLaDbXWZk0NZQLu7OvWuAVhUdqS8QH-iJCGVQ3-IjJttnf-_Yb8pl4jNb5RxKEP732Jm6xqo0eneD1ANd06GuHn9HsaSWsw/s1600/Peas+and+Basil.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 142px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSdH-emW6vjJerbc2NemoJzANkftHQXZ6uB7bVklUD6kJxLaDbXWZk0NZQLu7OvWuAVhUdqS8QH-iJCGVQ3-IjJttnf-_Yb8pl4jNb5RxKEP732Jm6xqo0eneD1ANd06GuHn9HsaSWsw/s400/Peas+and+Basil.JPG" title="Greeeeeeeeeeeen" alt="" id="BLOGGER_PHOTO_ID_5536715686634328450" border="0" /></a><span style="font-size:78%;"><a href="http://www.flickr.com/photos/gaetanlee/2698261928/">Peas</a> & <a href="http://upload.wikimedia.org/wikipedia/commons/c/c0/Basil3800ppx.jpg">Basil</a></span><br /></div><br />4-5 handfuls of peas<br />Enough Vegetable stock to cover the peas and a little bit more<br />Couple of handfuls of fresh basil<br /><br />1. Cook the peas in the vegetable stock.<br />2. Remove the peas from the stock to let them cool for a few minutes. Keep the stock warm.<br />3. Blend the peas and basil with a splash of stock, until smooth.<br />4. Add stock until until you get the desired consistency.<br />5. Season to taste and serve.<br /><br />This soup is a gorgeous, bright-green colour, with a delicate flavour. It doesn't matter whether you use fresh or frozen peas, it's still yummy. If you can't get your hands on basil, then you can do a more decadent version using a couple of spoonfuls of pesto and you'll get much bigger flavours.<br /><br /><br /><span style="font-weight: bold;">Carrot, Squash and Parsnip soup</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWVwn1yxxJaQny1McsknQpMhliASeB-Tq2hDAsWqKt9GGusFe_DwMRwzQYMNB-mxcPeW5z1ve1TjvFy3Hs6Yej4dyuyE4mQrirZMDHzurtSmMFjXYLOaJz25HX5H_YHd5PgbbiVSWAA0/s1600/carrots,+squash+and+parsnips.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 345px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWVwn1yxxJaQny1McsknQpMhliASeB-Tq2hDAsWqKt9GGusFe_DwMRwzQYMNB-mxcPeW5z1ve1TjvFy3Hs6Yej4dyuyE4mQrirZMDHzurtSmMFjXYLOaJz25HX5H_YHd5PgbbiVSWAA0/s400/carrots,+squash+and+parsnips.JPG" title="Yummy root veggies" alt="" id="BLOGGER_PHOTO_ID_5536715685782380914" border="0" /></a><span style="font-size:78%;"><a href="http://commons.wikimedia.org/wiki/File:Carrot.JPG">Carrots</a>, <a href="http://www.hear.org/starr/images/image/?q=070730-7821&o=plants">Squash</a> & <a href="http://commons.wikimedia.org/wiki/File:Parsnips-1.jpg">Parsnips</a><br /></span></div><br />2 carrots<br />2 parsnips<br />small squash<br />Enough Vegetable stock to cover the veg and a little bit more<br />cinnamon stick<br />1/4 teaspoon dhaniya (coriander) powder<br />1/4 teaspoon jeera (cumin) powder<br /><br />1. Peel the carrots, parsnips and squash and cut into chunks.<br />2. Cook the veggies in the stock along with the spices until tender - this will take a good 15 mins or so.<br />3. Separate the veggies and stock and remove the cinnamon stick. Keep the stock warm.<br />4. Once the veggies have cooled for a few minutes, pop them into a blender with a splash of water and blend to a fine puree.<br />5. Add the stock slowly to get the desired consistency.<br />6. Season to taste and serve.<br /><br />A proper warming soup. If you prefer a chunkier soup, then don't blend all the veggies - keep a few aside to add back in later. Sometimes I also add cooked chickpeas (kabuli channa) to the soup after it's blended, or I use other combinations of root vegetables.<br /><br />Well, the booms and bangs of crackers are still sounding in my neighbourhood - so I wish a Happy Diwali to everyone :D<br /><br />Have a great week!Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com2tag:blogger.com,1999:blog-6093427978097583181.post-75559956710254493242010-10-24T01:29:00.000-07:002010-10-24T02:01:57.122-07:00Off to Goa... KhatKhate (AKA Veggie Stew with Kick)I've just realised that for the first time since I started blogging, Next Sunday I won't be posting. I've done a total of 20 weeks in a row, and I'm gonna break that streak next week. Because I'm going to Goa!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOUHVuZZoIA5tQa2sQlkCABjhyphenhyphenB1FPEwayHVwBPcDCehzRbkJPNaTRsnCxWhdg2cCcN4Z0T19a3akG7U4xB5xZwWIvxaxXaiduE643ygdYFyzYm3OA9dQOHwQyCTS3XmZB7W9gsMfloY/s1600/Goa+-+Arambol.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOUHVuZZoIA5tQa2sQlkCABjhyphenhyphenB1FPEwayHVwBPcDCehzRbkJPNaTRsnCxWhdg2cCcN4Z0T19a3akG7U4xB5xZwWIvxaxXaiduE643ygdYFyzYm3OA9dQOHwQyCTS3XmZB7W9gsMfloY/s400/Goa+-+Arambol.jpg" title="GOA!!!! Here I Come :D" alt="" id="BLOGGER_PHOTO_ID_5531534660196338562" border="0" /></a><span style="font-size:78%;"><a href="http://commons.wikimedia.org/wiki/File:Arambol_beach_2009.jpg">Source</a><br /></span> </div><br />It's my first weekend away in ages. Just wish I could take my doggie with me; I'd love to see her on the beach and in the sea, she's such a water-babe. And I'll really miss her, but I'm soooooooo looking forward to this trip, with some of my friends from work. We leave on Thursday evening and we'll get back late night Sunday.<br /><br />Have I mentioned how excited I am?<br /><br />So I've been looking up Goan recipes. The problem is, Goa is extremely Catholic, which means lots of Chicken, Pork and Fish and very little vegetables. What I found is a great sounding left-overs dish from the Goan Hindus, called KhatKhate. Also, as I'm trying to use up my stock of dried pulses, I decided to combine two recipes I found from <a href="http://goanche.blogspot.com/2006/09/khatkhate.html">Mahek</a> and <a href="http://food-forthought.blogspot.com/2006/04/simmer-and-stew-khatkhate.html">Ashwini</a>. So here's my version - not sure how 'Goan' it really is now!<br /><br /><span style="font-weight: bold;">KhatKhate (Claire's Version)</span><br /><br />1/4 cup Tur Dal<br />1/4 cup Peanuts<br />1/2 cup Vatana (dried peas), soaked overnight<br />2-3 cups of Veggies, chunked (Veggies like pumpkin, radish, carrot, potato, yam, beans, cabbage, cauliflower, sweetcorn)<br />1/2 cup grated coconut<br />2 dried red chillies<br />1/2 teaspoon haldi (turmeric) powder<br />2 Tirphal/Peppercorns, crushed<br />A marble of Jaggery<br />1 teaspoon Tamarind paste<br />Salt to taste<br /><br /><br />1. Soak the Tur Dal and Peanuts for 2 hours<br />2. Take the Vatana, add water and cook in a pressure cooker for 4 whistles. Drain and keep aside.<br />3. Using a large pan, bring some water to the boil, and add the veggies to cook - don't just dump them all in together, first put the veggies that take longest to cook. Use very little water to cook the veggies.<br />4. Grind the coconut, red chillies and haldi to a fine paste with a little water to help.<br />5. Take a little of the cooking water in a bowl and add the jaggery and tamarind paste. stir until smooth.<br />6. Once veggies are cooked, add the crushed tirphal/peppercorns, the ground coconut paste, the cooked vatana, the tur dal and peanuts. Add a little water if necessary.<br />7. Add the jaggery and tamarind water and salt to taste.<br />8. Simmer until done.<br /><br />EAT!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jJbTVcj2B1qzSwELLakO33HZuTrbNftPQ0kyZWUv4y5Htc-KZStOFzhuHjXboSue7XphfJEIvOB276AWjYZpAluowqvNW8ouH69G7b2HtONmmOJ0nS95Dy3sMsNnSMJq8SZt0bgURUw/s1600/Khatkhate.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jJbTVcj2B1qzSwELLakO33HZuTrbNftPQ0kyZWUv4y5Htc-KZStOFzhuHjXboSue7XphfJEIvOB276AWjYZpAluowqvNW8ouH69G7b2HtONmmOJ0nS95Dy3sMsNnSMJq8SZt0bgURUw/s400/Khatkhate.JPG" title="Yummy looking, veggie stew - Khatkhate" alt="" id="BLOGGER_PHOTO_ID_5531531205386454530" border="0" /></a><br />It should look something like this...made by<br /><a href="http://mycookingexperiments.blogspot.com/2009/09/khatkhate.html">Sheetal</a><br /></div><br />Well, I may be back sometime early next week with another post...If not, then catch you in two weeks :)Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-80726782401615251242010-10-17T01:52:00.000-07:002010-10-17T03:09:55.357-07:00Finger on the Pulse - Rajma MasalaI've been really busy this week being 'crafty'. I'm now into all sorts of stuff and re-learning to knit is next on my list! To check out all the crafty stuff I've been up to them take a sneek peek at my other website... see there's a link just over there on the right-hand side of my page... ok, if you're too lazy for that, then here's a <a href="http://clairescrochetquest.blogspot.com/">special link to my other website for lazy people</a> :D<span><span></span></span><span><span></span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_3r9sLOWQ6VOLomFtCx68iSJQV4-0aGAqc0qqWcTiwEwEWgX5GcL3zCfwFApZGKEY8-BZ0xXdXFsV8wejRQoHA-cWs-xOwafJKnJATrfSWSjBMU9Lo54mXE3ReeGcVgZpYrU14IpLIM/s1600/my+other+blog.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 193px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_3r9sLOWQ6VOLomFtCx68iSJQV4-0aGAqc0qqWcTiwEwEWgX5GcL3zCfwFApZGKEY8-BZ0xXdXFsV8wejRQoHA-cWs-xOwafJKnJATrfSWSjBMU9Lo54mXE3ReeGcVgZpYrU14IpLIM/s400/my+other+blog.JPG" title="My other blog's quite pretty, isn't it?" alt="" id="BLOGGER_PHOTO_ID_5528953819668601346" border="0" /></a><br />So I'm still trying to deplete my stock of pulses, so Rajma Masala is next on my list. There's loads of fab recipes out there on the internet for Rajma Masala, and I know I found this somewhere out there, but it was one of the first recipes I wrote down in my recipe book, and now I have no idea at all where it came from. It's tasty though! If you recognise the recipe, please let me know where you've seen it before (although I'm guessing that most recipes for Rajma will be quite similar!).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2zBxE9eurOk99LJZvsu9cbZoVxD91OAIRqgUdtrZyCmNb7lF2f4R5HPL_tooPGnv4g5wVtkm3sW0PTRr4Vumh76XBFJ-XarYEqgvwYOjSExTVpRaZ6pcYynnAxqXlGa207vclcLj37E/s1600/kidney-beans1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2zBxE9eurOk99LJZvsu9cbZoVxD91OAIRqgUdtrZyCmNb7lF2f4R5HPL_tooPGnv4g5wVtkm3sW0PTRr4Vumh76XBFJ-XarYEqgvwYOjSExTVpRaZ6pcYynnAxqXlGa207vclcLj37E/s400/kidney-beans1.jpg" title="Shiny, red Rajma... AKA Kidney beans" alt="" id="BLOGGER_PHOTO_ID_5528953824521568530" border="0" /></a><span style="font-size:78%;"><a href="http://mylittlefoodblog.wordpress.com/2009/11/25/lazy-chili-con-carne-tortillas/">source</a><br /></span></div><br /><span style="font-weight: bold;">Rajma Masala:</span><br /><br />1/2 cup Rajma (red kidney beans), soaked overnight<br />1 tablespoon oil<br />1 bay leaf<br />2 black cardamom<br />2 onions, finely chopped<br />1 teaspoon ginger paste<br />1 teaspoon garlic paste<br />1 green chilli, slit and de-seeded<br />2 large tomatoes, pureed<br />1/2 teaspoon dhaniya<br />1/2 teaspoon chilli powder<br />1/4 teaspoon haldi<br />1/4 teaspoon jeera<br />1/4 teaspoon garam masala<br />1 teaspoon rajma masala powder<br />salt to taste<br />fresh coriander to garnish<br /><br />1. In the pressure cooker, cook the Rajma using a couple of cups of fresh water - takes 6/7 whistles. Keep aside to cool.<br />2. Heat the oil over a medium heat and add the bay leaf and cardamom. Stir briefly then add the onions. Saute until golden.<br />3. Add the ginger and garlic paste and green chilli and continue to saute for a few minutes.<br />4. Add the tomato puree and cook down for around 8 mins or so.<br />5. Add all the spices (dhaniya, chilli, haldi, jeera, garam masala and rajma masala) and salt. Stir well and allow to cook through for 3-4 minutes.<br />6. Add the rajma and the water they were cooked in. You don't have to use it all, or you can add more fresh water if you need to!<br />7. Cook covered for around 15 minutes - the rajma should be soft and easily mashed with the back of a spoon - and do just that to some of them, as this helps to thicken the gravy.<br />8. Serve garnished with coriander.<br /><br />If you're feeling decedent you can also add a swirl of cream!<br /><br />Eat with fresh, plain rice... yummy Rajma-Chawal :P (that's me licking my lips!)<br /><br />I wonder what other dishes I can find to make with dal or pulses.... hhhhmmmmmm, looks like I'll spend sometime searching the web today!Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-66227476827676366662010-10-10T04:56:00.000-07:002010-10-17T01:47:55.523-07:00Lentils and Pulses... are they breeding? (Chana Dal)One thing about living in India is the amazing range of vegetarian dishes that are on offer. For many families all over India many meals consist of rice, dal, chappati and a vegetable sabzi. Lentils and pulses feature in many dishes so I've bought them as needed for a dish.<br /><br />And I swear they're now breeding. They seem to have taken over so many tubs in my kitchen that I find it difficult to find a tub to put anything else in. In fact, I've bought two extra sets of tubs, still not to have any spare when I really need one!<br /><br />I have rajma, chana dal, kabuli chana, vatana, urad dal, tur dal, moong dal, moong beans, chawli and others... The thing with dried pulses is that quite often you have to soak them overnight... which means being organised and prepared. Even when I really fancy a pulse-y dish and don't have any soaked, I still don't soak them so I can make the dish tomorrow - I'm useless!<br /><br />So in an attempt to use up some of my pulse collection, I've been looking up recipes. One I've come across is Spicy Chana Dal, cooked by a really sweet woman on YouTube! Added bonus - it seems pretty simple to cook. Her name's Madhura and you can see her video <a href="http://www.youtube.com/watch?v=o5jDqjHu_I8">here</a>.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDpMLJLT-vUgywlOjh1gcqePapSJSgr_mR8Ueh6ha6z10zDNncPhIbNcandO1-ht0Gyiy_EFMk7ZK8t-NYPvrP5Gf1r0Vm3Y3UiivWE25ukDmw8jMgb8FcmANj_ACuzqWf3BN56yqjUo/s1600/Chana_Dal_250x250.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDpMLJLT-vUgywlOjh1gcqePapSJSgr_mR8Ueh6ha6z10zDNncPhIbNcandO1-ht0Gyiy_EFMk7ZK8t-NYPvrP5Gf1r0Vm3Y3UiivWE25ukDmw8jMgb8FcmANj_ACuzqWf3BN56yqjUo/s320/Chana_Dal_250x250.jpg" title="Chana Dal before cooking..." alt="" id="BLOGGER_PHOTO_ID_5526389236614712498" border="0" /></a><span style="font-size:78%;"><a href="http://www.indiamart.com/darak-traders/indian-pulse.html">source</a><br /></span></div><br />Her written <a href="http://madhurasrecipe.com/index.php?p=1_161_Spicy-Chana-Dal">recipe</a> doesn't match the video, so I've replicated the recipe here. I hope it's good, coz it's gonna be my dinner tonight!<br /><br /><span style="font-weight: bold;">Madhura's Spicy Chana Dal:</span><br /><br />1 cup chana dal<br />2 cups water<br />1 tablespoon oil<br />1 teaspoon rai (mustard seeds)<br />1 teaspoon jeera (cumin seeds)<br />a few cloves of garlic, roughly chopped<br />1 large onion, finely chopped<br />1 teaspoon garam masala<br />1 teaspoon chilli powder<br />salt to taste<br />1 teaspoon sugar<br />coriander leaves to garnish<br /><br />1. Wash the chana dal then soak in 2 cups of water for 2 hours. Do not discard the water, it will be used to cook the dal.<br />2. In a pressure cooker, heat the oil. Once hot add the rai and jeera and allow to crackle.<br />3. Add onions and garlic and saute until golden<br />4. Add garam masala and chilli powder and saute until oil separates. This will take a few minutes.<br />5. Add chana dal, soaking water and salt. Mix then pressure cook for 4 whistles.<br />6. Reduce the heat and continue to cook for 10 minutes (to make sure the chana dal is properly cooked).<br />7. Turn off the heat and allow to cool, so no pressure remains.<br />8. Add sugar and stir through allowing to dissolve.<br />9. Serve with chopped coriander to garnish.<br /><br /><br />I'm looking forward to trying Madhura's recipe :)<br /><br /><span style="color: rgb(102, 0, 204); font-weight: bold;">***Edit: I tried it, and it was YUMMY! But mine turned completely to mush. When I make this again, I'll just cook for 4 whistles and then check it out before deciding whether to cook further... you live and learn! :D</span><br /><br />I don't just spend my time cooking, I'm also learing to crochet, which I'm loving! You can check out my crocheting exploits at <a href="http://clairescrochetquest.blogspot.com/">Claire' Crochet Quest</a>. I do spend a little time every Sunday putting together my posts for my blogs.<br /><br />I'm also into journalling - I always liked the idea of keeping a diary when I was younger, but journalling is more me and <a href="http://www.iheartrunwithscissors.com/">Janel</a> has kickstarted my journalling through her <a href="http://www.iheartrunwithscissors.com/2010/06/30-day-journal-challenge.html">30 day challenge</a> and <a href="http://frecklednest.blogspot.com/">Leigh-Ann</a> has some great <a href="http://frecklednest.blogspot.com/2009/01/journalling.html">journalling tips</a>.<br /><br />I also spend time out walking my dog, enjoying the world go by. Let me interest you with a few photos of my morning...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFE1J5oVKXZjcP-7eFWFyl_2r1biDabhZoKlEw_okagX6CklgxSTw-ECFp4hp_boZSN2UX-MY_Gr9aqBsF8UARvgX_LM9PzQsP9Y6pItUwp5FutFW5cE-JLHqZdyoVuryVX63mFeUfB5o/s1600/Sunday+Morning.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFE1J5oVKXZjcP-7eFWFyl_2r1biDabhZoKlEw_okagX6CklgxSTw-ECFp4hp_boZSN2UX-MY_Gr9aqBsF8UARvgX_LM9PzQsP9Y6pItUwp5FutFW5cE-JLHqZdyoVuryVX63mFeUfB5o/s400/Sunday+Morning.JPG" title="A beautiful Sunday morning..." alt="" id="BLOGGER_PHOTO_ID_5526391334871122658" border="0" /></a>Well, here's to a fab week ahead! LMLClaire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-20806069225153766632010-10-03T01:06:00.000-07:002010-10-03T01:51:05.447-07:00A quick Veg Pulao - coz I'm too busy learning to crochet!So this week I finally went and got the stuff I need to learn to crochet (hook, yarn - not a very long list!) and spent hours on-line watching videos and downloading 'how-to' guides. So with my new-found desire to crochet and going to work everyday, I haven't had much time for cooking.<br /><br />I've still had time to take Coco for walks, and sit quietly in the garden watching her explore. I've seen 6 different types of butterfly all brightly coloured like someone splashed paint all over them. I've seen the owl, swooping low, silently flying along my road in the wee hours. I've had time to read sections of the 3 different books I've got on the go at the minute. I've also had time to start my new blog - <a href="http://clairescrochetquest.blogspot.com/">Claire's Crochet Quest</a>! :)<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MduzLVUBaMVwGnuo75Sa01UEZlgl4B1uy4jBegp9JDF0Ehm1OtSbk2kLppeleVE70MOBYekwE69aOQhHcVcrc3gQcz4M2-3jthJCDUabbDMPwm2XY8DdZaJCe9Dqtwr9k-qhuJmed24/s1600/Owl.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MduzLVUBaMVwGnuo75Sa01UEZlgl4B1uy4jBegp9JDF0Ehm1OtSbk2kLppeleVE70MOBYekwE69aOQhHcVcrc3gQcz4M2-3jthJCDUabbDMPwm2XY8DdZaJCe9Dqtwr9k-qhuJmed24/s320/Owl.jpg" title="even I want pulao..." alt="" id="BLOGGER_PHOTO_ID_5523737909634488978" border="0" /></a><span style="font-size:78%;"><a href="http://www.indiamike.com/photopost/showphoto.php/photo/26428">source</a></span><br /></div><br />Recently I've definitely been in a rice mood, which is quite unusual for me. So several times this week I've resorted to variations on this dish - Vegetable Pulao. It's really simple to make in the pressure cooker. So here goes...<br /><br /><span style="font-weight: bold;">Vegetable Pulao</span><br /><br />1 tablespoon Oil / Ghee<br />1 teaspoon jeera (cumin) seeds<br />1" piece cinnamon stick<br />2 laung (cloves)<br />2 elaichi (cardamom) pods<br />2 black peppercorns<br />a few curry leaves<br />1 carrot, finely chopped, length-ways<br />1 handful french beans, chopped into 1.5cm pieces<br />1 potato, copped into small cubes<br />1 handful peas (fresh or frozen - I prefer to use fresh, but can't get any at the moment)<br />1 teaspoon ginger paste<br />1 green chilli, halved and deseeded<br />1/4 teaspoon haldi (turmeric)<br />1 teaspoon chilli powder<br />salt to taste<br />1 cup basmati rice, washed and soaked for an hour<br />360 ml water<br />fresh coriander leaves for garnishing<br /><br />1. heat oil / ghee in the pressure cooker. Add jeera, cinnamon, laung, elaichi, peppercorns & curry leaves. Fry until jeera splutters.<br />2. Add carrot, french beans, potato and peas and cook for a few mins, stirring every now and then.<br />3. Add ginger paste and green chilli and cook for a few minutes more.<br />4. Add haldi, chilli powder, salt, rice and water. Mix well.<br />5. Pop the lid on the pressure cooker and cook for 5 minutes. Turn off the heat and leave to cool until the pressure releases.<br />6. Open and serve with coriander<br /><br />And it smells soooooo good when you open the lid - especially if you use ghee.<br />You can make this without a pressure cooker, but it'll need more water and more cooking time. Obviously you can put different veggies in too. It's good with cauliflower, and onion comes out suprisingly good - sweet and soft. If you're extra lazy, you can use pre-cut veg too!<br /><br />Must dash... got more crochet to do :)Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-61465021526384375712010-09-26T02:09:00.000-07:002010-09-26T02:22:56.433-07:00Beautiful food for a beautiful day - Paneer MutterSunny, beautiful mornings make for a very contented Claire... Even when I have to work crazy hours and I'm suffering from a nasty cold and cough, a beautiful morning sets me up for the day.<br /><br />I'm truly lucky to have a dog. Coco forces me to get up in the morning and go for a nice, slow stroll. Whilst she sniffs at every nook and cranny, I get to see life happening all around me. I meet so many random people who want to know how old Coco is, what breed she is, will she bite, can I stroke her, is she imported, where are you from...(15 months, Labrador - yes they come in chocolate brown colour too, no - but she will lick you to death if I let her, yes - if you don't mind getting licked, no - she's from Panvel, England - a little town called Nuneaton which is near Leicester and Birmingham) and they too become part of my daily routine.<br /><br />And it's not just the people, now I'm the leader of a stray doggy pack which includes Brownie who accompanies on all our walks (unless the milk man cycles by, at which point Brownie descends into a mad panic and runs off in front of the milk man, barking all the way back to the compound where he barks and barks until the milk man leaves); white, butch looking doggy (Butch) who comes to greet us most days; skinny, little scared doggy (Lil) who desperately wants to be part of the gang but will only dare to follow at a distance until the end of the road; crazy, bouncy, white doggy (Springy) who bounces Tigger-like because he's sooooooooo excited; Flappy, who barks at us from his 1st floor window and even though this has happened every day for the last 6 months, Coco still can't work out where the barking is coming from (stupid dog!); Shadow, a gorgous Golden Retriever (wrong name for a golden dog!); Lester, the crazy, fluffy, white and brown dog who lives on the balcony and barks from a distance; Smokey, the grey and white spaniel, who tries to jump all over Coco, but is too small; and the little white and brown doggy, with droopy eyes that lives outside the docs surgery (Droopy).<br /><br />Wow, as you can see, there's a very complicated doggy society going on around my neighbourhood. When a few of the owned dogs are out for a walk it's kind of like a family gethering. You know the ones, where all your extended family come together to celebrate an anniversary or something. There's lots of gossip and catching up, lots of snide remarks and nasty words, there's mad, old Uncle so-and-so who everyone avoids at all costs because he smells nasty and is likely to pee on you later when he's had one too many. Well my daily walk is a bit like this, and I love it!<br /><br />Besides the dogs and people there's plenty of other life that I get to see. I've seen owls, bats, lizards, dragonflies, butterflies, moths, pigeons, sparrows, cats, cows and even an elephant (and although I can't see them - the teeny-tiny mosquitoes that bite me). Sitting, quietly in the garden, watching life flitter by leaves me extremely happy.<br /><br />On top of that, I'm impressing myself with my cooking! One website that's been a great help in my quest is <a href="http://showmethecurry.com/">Show me the Curry</a>. It has fab videos to make things easy to understand, and has a fab, unusual version of <a href="http://showmethecurry.com/curries/muttar-paneer-green-peas-wpaneer-indian-recipe.html">Paneer Mutter</a>. It uses coriander and mint to make a gravy, rather than tomato, but I've tried it and it's really yummy. So here's my 'normal' tomato-ey version...<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61YyVmvzAZbHI1Ccm6M8M6OQ-KtxNZWh2qojWQUL5JriuYvPmAVNd-Oocks71COQIHbXGigfKE8_Nao1Glqz_RGsMmbliBKgibOoACWW_wYj36NOBYpdv6wjtpdfiP0c0j-sFla9M5q4/s1600/Paneer.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 208px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61YyVmvzAZbHI1Ccm6M8M6OQ-KtxNZWh2qojWQUL5JriuYvPmAVNd-Oocks71COQIHbXGigfKE8_Nao1Glqz_RGsMmbliBKgibOoACWW_wYj36NOBYpdv6wjtpdfiP0c0j-sFla9M5q4/s320/Paneer.jpg" title="Paneer... not cottage cheese!" alt="" id="BLOGGER_PHOTO_ID_5521147953599061010" border="0" /></a><span style="font-size:78%;"><a href="http://www.makli.com/paneer-0015019/">source</a></span><br /><br /></div><br /><span style="font-weight: bold;">Paneer Mutter</span> (adapted from <a href="http://showmethecurry.com/">Show me the Curry</a>)<br />1 tablespoon oil<br />2 onions, roughly chopped<br />1 green chilli, deseeded<br />1 teaspoon ginger paste<br />1 teaspoon garlic paste<br />3-4 tomatoes, skinned and roughly chopped<br />1 teaspoon jeera (cumin) seeds<br />1" cinnamon stick<br />1 bay leaf<br />2 elaichi (green cardamom)<br />2 laung (cloves)<br />1/4 teaspoon haldi (turmeric) powder<br />200 grams peas (fresh or frozen)<br />water<br />1 teaspoon red chilli powder<br />1/2 teaspoon dhaniya (coriander) powder<br />salt to taste<br />500 grams paneer, cubed<br />1/2 cup dahi (curd, plain yoghurt)<br />3 tablespoons cream (optional)<br />1 teaspoon garam masala<br />handful fresh coriander leaves, chopped, to garnish<br /><br />1. Heat the oil, add the onions and green chilli. Cook until onions turn translucent.<br />2. Add the garlic and ginger paste and continue to cook for a minute or two further.<br />3. Take off the heat, allow to cool and then grind to a paste with the tomatoes.<br />4. Using the same oil, fry the jeera until popping, then add the cinnamon, bay leaf, elaichi and laung. Stir well for a minute or so.<br />5. Add the haldi and ground paste, mix well.<br />6. Add the peas and a touch of water, just enough to cook the peas.<br />7. Add the red chilli and dhaniya powder and salt. Mix well then cover and cook until the peas are done.<br />8. Lower the heat then add the paneer, dahi and cream (if using). Stir in the garam masala and cook for 5 minutes or so. Add extra water if required.<br />9. Garnish with coriander leaves.<br /><br />Serve with rice or chappati<br /><br />If your paneer is really fresh there's no need to fry it first, but if you're using packed paneer, it's probably best to fry it until its golden, then soak it in water like suggested by the ladies at <a href="http://showmethecurry.com/">SMTC</a>.<br /><br />Skinning tomatoes is pretty easy - score the skin from the top to the bottom at least four times (like you were going to quarter the tomato), but more if it's a really big tomato. Cover with boiling water and leave to soak for a while. The skins come off pretty easily then, especially if your tomatoes are properly ripe.<br /><br />Anyway, enough talk of food - need to go eat now and enjoy the rest of this gorgeous day! Oh and laugh at my dog who's decided to sleep in her cage, upside down and all twisty...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGD8vyHuZCXxKFXMtvhzxQOKjoxcMlZ6RBf3NhyphenhyphenuB0MhvbFwBc20s3KhdJyYD4mHLk5LXfgIZAZC3LPWJp6tkHTOYosCeI1XO2frU3IwzWpfRhNARiUuFRkaZ8vfl2hNUbi3XpmLK1xE/s1600/Coco+upside+down.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGD8vyHuZCXxKFXMtvhzxQOKjoxcMlZ6RBf3NhyphenhyphenuB0MhvbFwBc20s3KhdJyYD4mHLk5LXfgIZAZC3LPWJp6tkHTOYosCeI1XO2frU3IwzWpfRhNARiUuFRkaZ8vfl2hNUbi3XpmLK1xE/s320/Coco+upside+down.jpg" title="Twisty Coco... yoga doggy?" alt="" id="BLOGGER_PHOTO_ID_5521147955154204194" border="0" /></a>Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-20008260802902267272010-09-19T01:42:00.000-07:002010-09-19T02:19:04.642-07:00Beautiful day - Zumba-Rumba - Carrot and Cabbage subziIt's been a beautiful day today, and days like this make me really want a large, shady balcony to sit out on. A place where I can write my blog, update my journal, surf the web, eat my lunch, enjoy a glass of fine wine, tend to my plants and watch the sunset. And I will make it happen. I don't know how yet, but I know I will.<br /><br />So whilst I've been making both mine and Coco's food this afternoon, the tv's been playing away to itself, and I've now discovered '<a href="http://zumba.co.in/Default.aspx">Zumba</a>'... No, not a new TV program... It's Guthy Renker's latest 'Product'! I love Guthy Renker and their tv advertising shows.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKm9BDwEkfN12NPgLhrp8aE-dU7aHUWpNA3zzWsbT-yvhf9905Omq7zoyMitJBy3ETjzepf5LQHNKv_vnHH5wqYRiLxor5cdl5jq0IHxR1P4xO8d8giW7xIk7YeD-sGQw4rLiO2GAjBj4/s1600/Zumba+logo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 195px; height: 70px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKm9BDwEkfN12NPgLhrp8aE-dU7aHUWpNA3zzWsbT-yvhf9905Omq7zoyMitJBy3ETjzepf5LQHNKv_vnHH5wqYRiLxor5cdl5jq0IHxR1P4xO8d8giW7xIk7YeD-sGQw4rLiO2GAjBj4/s320/Zumba+logo.jpg" title="Zumba-rumba" alt="" id="BLOGGER_PHOTO_ID_5518546307414962578" border="0" /></a><br />I'd never actually buy from one of these shows, but they really appeal to me - the mix of normal people and random z-list celebs coming together to sell a skin-care 'systeme' (that's pronounced 'sist - em', so it must be good, right?) or dance their way to losing half their body weight. Yes, Zumba is not an exercise routine, it's a fun dance 'systeme' that targets all three regions at once, using 'rhythm progression'.<br /><br /><br />So back to the food I've been making. I decided to use the rest of the cabbage I had, and mix it with carrot. It makes a yummy subzi, which is fab with chappati, or eaten alone.<br /><br /><span style="font-weight: bold;">Carrot & Cabbage subzi:</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPbqvgGTszHcMa_lvwba1ztr2ffp8np3_URBMDHzIGOVcjYA6TNajKdW1vys8zELTDr5GVcLRr04w7jopS0B0LXWERSkSvi8WdnYItQHDfsumcbyjIHdr3nGo9ZeuH3YU9W5Y6ymUQzE/s1600/CarrotTops.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPbqvgGTszHcMa_lvwba1ztr2ffp8np3_URBMDHzIGOVcjYA6TNajKdW1vys8zELTDr5GVcLRr04w7jopS0B0LXWERSkSvi8WdnYItQHDfsumcbyjIHdr3nGo9ZeuH3YU9W5Y6ymUQzE/s320/CarrotTops.jpg" title="Carrots...help you see in the dark" alt="" id="BLOGGER_PHOTO_ID_5518545081556557986" border="0" /></a><span style="font-size:78%;"><a href="http://www.thekitchn.com/thekitchn/can-you-eat-carrot-tops-121158">source</a></span><br /></div><br />2 teaspoons oil<br />1 teaspoon rai (mustard seeds)<br />a pinch hing (asafoetida)<br />1 teaspoon ginger paste<br />1 small cabbage, chopped into quite small pieces<br />1 large carrot, use a veg peeler to peel into small ribbons, or chop into thin wafers<br />1/4 teaspoon haldi (turmeric) powder<br />1/4 teaspoon jeera (cumin) powder<br />1/4 teaspoon dhaniya (coriander) powder<br />1/2 teaspoon chilli powder<br />Salt to taste<br />splash of water<br /><br />1. Heat oil, add rai and hing, cook until spluttering<br />2. Add ginger paste and stir<br />3. Add carrot and cabbage, mix well and cook for a minute or so<br />4. Add haldi, jeera, dhaniya, chilli and salt, stir well<br />5. Cook until tender, covered, over a low flame. Add a splash of water if required.<br /><br />Serve with chopped fresh coriander leaves, a spoon or two of fresh dahi/curd/yoghurt and eat with chapatti.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9nt9absZjOO_wtsm2vs0xdxnLva6fiS96Xovp_r3BdkZnypOYF8jm8whDS2QST7CY-qOkY3TTmKQwk39ysLnsa1wkwOapZAyqtVKlEUuy35kuUGVIWZnf7TohhvsSPLDlE8JDczuOLc/s1600/Cabbage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9nt9absZjOO_wtsm2vs0xdxnLva6fiS96Xovp_r3BdkZnypOYF8jm8whDS2QST7CY-qOkY3TTmKQwk39ysLnsa1wkwOapZAyqtVKlEUuy35kuUGVIWZnf7TohhvsSPLDlE8JDczuOLc/s320/Cabbage.jpg" title="You're such a cabbage..." alt="" id="BLOGGER_PHOTO_ID_5518545089642754946" border="0" /></a><span style="font-size:78%;"><a href="http://www.thekitchn.com/thekitchn/ingredients-vegetables/learning-to-love-green-cabbage-how-to-pick-em-cook-em-and-eat-em-066683">source</a></span><br /></div><br />I think I need to try out a few more adventurous dishes, but simple cooking is good when you're short of time, which I am quite often!<br /><br />Now I fancy going to the beach...may be next weekend. Instead I'm going to see if I can find some new recipes to try on this site I found whilst looking for pics - <a href="http://www.thekitchn.com/">the kitchn</a> :DClaire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-31202859831232606312010-09-12T01:50:00.000-07:002010-09-12T02:07:08.102-07:00Duuuuuuude... it's a huge green vegetable thing - AKA Dudhi, Lauki, Bottle Gourd...So it's been a busy few days of festivalling in India - Mother Mary's birthday, Eid and then finally Ganesh Chaturthi yesterday. Festivals in India tend to come with a lot of colour, noise, drums, fire crackers and fireworks, and men running around in matching jerseys like they're competing in some big Festival Worshipping tournament.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhyphenhyphenuuo_oRKaCKdaBkzbGXuCyk_FfUtUk9l4ucJMJ_GB34h9bagecZq3PQ1PFuZ8wxAWgnhHSGXBmi4Ggi_RZcAKH8VGFfOpkPf8L1cLK2kRbHhrsVCCV67Z23m7qNw0zeiF9goy25nnY/s1600/ganesh-chaturthi.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 208px; height: 236px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhyphenhyphenuuo_oRKaCKdaBkzbGXuCyk_FfUtUk9l4ucJMJ_GB34h9bagecZq3PQ1PFuZ8wxAWgnhHSGXBmi4Ggi_RZcAKH8VGFfOpkPf8L1cLK2kRbHhrsVCCV67Z23m7qNw0zeiF9goy25nnY/s320/ganesh-chaturthi.jpg" title="Lord Ganesh" alt="" id="BLOGGER_PHOTO_ID_5515947364095605650" border="0" /></a><span style="font-size:78%;"><a href="http://www.indiantraveltrendz.com/ganesh-chaturthi.html">Source</a></span><br /><br /></div>And in all that busyness I forgot to get vegetables.<br /><br />Which left me with two tomatoes, an onion, a potato that's sprouting, and some Dudhi, which is usually a component of Coco's Chicken & Veg... So on to the internet I went. There's loads of recipes out there for Dudhi, Doodhi, Lauki, Lau, Sorakaya, Opo, or whatever you want to call it, and many of them add quite a few other stuff for texture and flavour, as Dudhi has neither!<br /><br />Besides the wide range of names for this vegetable, I also discovered that it is 96.1% water, aids digestion, there are just 12 calories in 100 grams of Dudhi, it's cooling and calming, and it's important in the treatment of urinary infections!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHJtYbphwg7tKLidkrVPNoF4WNUfK8ANF4-nHVplWah1xExAI8q13IBE4RnGQwN8V8HTmyeR-SOqcTEMod4CKXxbZtfJb5osBQ2bWrbeHDFHYea0h2LPOTJbMIY-zkvgjqD8Lw3ibssY/s1600/bottle-gourd.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHJtYbphwg7tKLidkrVPNoF4WNUfK8ANF4-nHVplWah1xExAI8q13IBE4RnGQwN8V8HTmyeR-SOqcTEMod4CKXxbZtfJb5osBQ2bWrbeHDFHYea0h2LPOTJbMIY-zkvgjqD8Lw3ibssY/s320/bottle-gourd.jpg" title="SuperDudhi - the wonder vegetable" alt="" id="BLOGGER_PHOTO_ID_5515947351201309522" border="0" /></a><span style="font-size:78%;"><a href="http://nutrihealth.in/2008/06/bottle-gourd-guard-against-diseases/">Source</a><br /><br /></span></div>So the one I went for was a Dudhi-Tomato Sabzi, as Tomato is one of my favourite veggies. The original recipe is <a href="http://www.recipes.keralaz.info/tomatoes/Lauki-Tamatar-Sabzi.shtm">here</a>, but I used less oil and a smidge of water at the end and made it in a regular pan rather than in a pressure cooker.<br /><br /><br /><span style="font-weight: bold;">Dudhi-Tomato Sabzi:</span><br /><br />2 teaspoons oil<br />A pich of hing (asafoetida)<br />1 teaspoon jeera (cumin seeds)<br />2-3 tez patta (bay leaves)<br />2 medium tomatoes, finely chopped<br />1/2 kg dudhi, peeled and cut into small cubes<br />1/4 teaspoon haldi (turmeric powder)<br />1 teaspoon dhaniya (coriander) powder<br />1/2 teaspoon jeera (cumin) powder<br />1/2 teaspoon red chilli powder<br />salt to taste<br />coriander leaves, finely chopped for garnishing<br /><br />1. Heat oil over a medium heat. Add hing,jeera & tez patta. Stir well for a few seconds.<br />2. When jeera crackles add tomato and fry until soft.<br />3. Add dudhi, mix well.<br />4. Add haldi, dhaniya, jeera, chilli powder and salt. Mix well.<br />5. Turn heat down, put a lid on the pot and cook until dudhi is soft. You may need to add a little water, but both dudhi and tomato contain lots of water, so watch and see.<br />6. Garnish with coriander<br /><br />Serve with chapatti.<br /><br />I may try out a few other Dudhi recipes sometime soon, maybe try some Dudhi Koftas... watch this space!<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkwb4k1gODRjje9DHTS6PTKIJyRGYT5DZZXyBSMOVTGGC9LYsKTCi_HtHf-SF5TYU3g1e5H8rCd5Np6-rhh5WuRuKnPdIMMPLMGqpYi4FPe13HDB6vNFgXVNIaS-bVSjTgNQttEvVeFs/s1600/ganesha-67.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 231px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkwb4k1gODRjje9DHTS6PTKIJyRGYT5DZZXyBSMOVTGGC9LYsKTCi_HtHf-SF5TYU3g1e5H8rCd5Np6-rhh5WuRuKnPdIMMPLMGqpYi4FPe13HDB6vNFgXVNIaS-bVSjTgNQttEvVeFs/s320/ganesha-67.jpg" alt="" id="BLOGGER_PHOTO_ID_5515947357941018018" border="0" /></a><span style="font-size:78%;"><a href="http://topinews.com/blog/2009/08/21/ganesha-chaturthi-ganesh-chaturthi-wallpapers/">Source</a></span><br /></div>Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0tag:blogger.com,1999:blog-6093427978097583181.post-57784424862637743182010-09-05T02:34:00.000-07:002010-09-05T02:57:46.988-07:00Brain like a sieve - Aloo BhajiSo last week I said that I'd probably make aloo bhaji for dinner. It didn't happen, and for the life of me, I can't remember why I didn't make it or what I did make in the end. This is not unusual for me. There are people that can remember every word that you ever said (this should be banned - it makes it really difficult to change your mind about anything, especially those things you say in your most irrational moments), then there are people like me, who can't can't remember anything a few minutes after it happened.<br /><br />Not only do I have a sieve instead of a brain, but I'm also stupidly clumsy. I walk into corners of tables and desks; I trip over my own feet; I drop marker pens. Not only that, but like a four-year old kid I attract dirt, grazes, scrapes, cuts and bruises. I'll chop chilli then manage to rub it into my eye; I'll forget the rice on the stove (that reminds me...); I'll burn myself on the iron.<br /><br />One of the best examples of my inner four-year old happened earlier this week, all I can say is that I'm lucky I travel to work in my own car, by myself. So I'm waiting at the traffic lights just before the turning I need to take to get to work when I look down. "Where are my buttons? Who's stolen my buttons?" What such silly thoughts go through our minds when we're confused! And then I realise, I've managed to pull my top on this morning inside out; it's the label that's been tickling my right arm.<br /><br />How can this happen to a grown woman? Well I'm too lazy to undo my buttons on this blouse (why bother when you can pull it on and off over your head), and I got dressed in the dark. Anyway, I had a good laugh out loud at myself, causing the people in the next car to stare at me like I'm a maniac, which just made me laugh more. Luckily there were very few people around when I got to work...<br /><br />Finally, mid-week I remembered my hankering for aloo bhaji, so tried out a recipe that I've got written in my book. Not sure where this recipe came from, I think from one of my friend's recipe books, but it's really quite tasty. I didn't make the puri to go with it, as I seem to be unable to make bread of any form, but really this is best eaten with puri, so I'll give you the recipe too, but be aware that it's untested! Instead I ate mine with chapatti, which I buy from the shop in the market because mine turn out like cardboard every time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1U8JBNOtQi6XcUQYjrLr6doaHrNw2aakuTQsDVY_ssDZw6PX8ZNum93n_X7ghRKKoQ5M_DmQ-P3UpPt65bFyPvOC-VVYveFtUUMmtX1OOpdMgfaQHvEBaccHN5AqyU1UW063a0FxfaE/s1600/my+chapatti.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 256px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1U8JBNOtQi6XcUQYjrLr6doaHrNw2aakuTQsDVY_ssDZw6PX8ZNum93n_X7ghRKKoQ5M_DmQ-P3UpPt65bFyPvOC-VVYveFtUUMmtX1OOpdMgfaQHvEBaccHN5AqyU1UW063a0FxfaE/s320/my+chapatti.jpg" title="My cardboard chapatti!" alt="" id="BLOGGER_PHOTO_ID_5513365293286004578" border="0" /></a><br /><span style="font-weight: bold;">Puri Bhaji</span><br /><br /><span style="font-weight: bold;">Puri:</span><br />1 cup atta<br />salt to taste<br />1 tsp ghee<br />~1/4 cup water<br />oil for frying<br /><br />1. Sift atta (flour) and add salt<br />2. Mix ghee into flour until it blends well<br />3. Add water and mix to form a dough<br />4. Knead with a greased hand to make it smooth<br />5. Cover and keep aside for 1/2 hour<br />6. Take a small ball of dough and roll out into a small circle - repeat<br />7. Deep fry in oil until golden<br />8. Remove and drain<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOgE2D0u-bmWjDBIla4M0eV3ZYpjLch2tEu_hPjcah_UJVlFl2cdzxtEdqn4M1oYhygz5lUlprnPtj7Q5tYdZSpNxmrYa8O6Hn1sKbcV6qq_dD88TqJeT1NEBHG9yJWsrdimO5_3_cqY/s1600/poori.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 215px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOgE2D0u-bmWjDBIla4M0eV3ZYpjLch2tEu_hPjcah_UJVlFl2cdzxtEdqn4M1oYhygz5lUlprnPtj7Q5tYdZSpNxmrYa8O6Hn1sKbcV6qq_dD88TqJeT1NEBHG9yJWsrdimO5_3_cqY/s320/poori.JPG" title="Puri... eat with bhaji" alt="" id="BLOGGER_PHOTO_ID_5513365295037630930" border="0" /></a><br /><span style="font-weight: bold;">Aloo Bhaji:</span><br />1 tablespoon oil<br />pinch of hing (asafoteida)<br />1/2 teaspoon rai (mustard seeds)<br />1 teaspoon urad dal<br />1 dried red chilli, broken (optional)<br />2 onions, chopped<br />2 green chillies, finely chopped<br />1 teaspoon ginger paste<br />4 potatoes, boiled, chopped and mushed a bit<br />1 tomato, chopped<br />1/4 teaspoon haldi (turmeric)<br />salt to taste<br />few curry leaves<br />1 cup water<br />coriander leaves for garnishing<br /><br />1. Heat oil and fry hing, rai, urad dal and red chilli<br />2. When spluttering add onion, green chilli and ginger<br />3. When the onion is golden, add the potato, tomato, haldi, salt and curry leaves<br />4. Add some water (up to a cup), mix well and boil until all is cooked well<br />5. Serve topped with coriander<br /><br /><3 Yummy!<br /><br />I'm not so keen on lots of chilli, which is why I don't use the dried red chilli in this recipe.<br />I know the puris don't sound too difficult to make either, but neither do chapatti and I suck at them. Please can I borrow an indian mummy for a day or two? I promise I'll give her back!<br /><br />Looking forward to more of my four-year old adventures this week... :DClaire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com2tag:blogger.com,1999:blog-6093427978097583181.post-26716858947268682172010-08-29T05:05:00.000-07:002010-10-17T01:52:16.058-07:00Mellow Yellow... aka Yellow Mung DalYellow is a lovely colour for food. When the weather is dull and grey, cold and rainy, a splash of yellow is like sunshine on your plate - guaranteed to brighten your day and bring a smile to your face. Banana and custard, Scrambled eggs, Yellow Mung Dal... all favourite comfort foods of mine.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3VFm0Q0i9KGlO3uGnJQHMT0XEDJw9e75feFQB70UH1AOwnck9Lm-raYVpOZfQnI8CC2pzJew3VbQ56nWzizr8mt9SSEvVjDOSUMrEx8jmwPpPGTJovv6pnccwFNQ5EwjnDs893MrvQo/s1600/Banana+and+custard.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 284px; height: 177px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3VFm0Q0i9KGlO3uGnJQHMT0XEDJw9e75feFQB70UH1AOwnck9Lm-raYVpOZfQnI8CC2pzJew3VbQ56nWzizr8mt9SSEvVjDOSUMrEx8jmwPpPGTJovv6pnccwFNQ5EwjnDs893MrvQo/s320/Banana+and+custard.jpg" title="Banana and Custard... yummy" alt="" id="BLOGGER_PHOTO_ID_5510805664170594194" border="0" /></a><br />This weekend has been mentally, physically and spiritually fulfilling, but the weather has been a little grey and rainy, so yellow food was needed to make my weekend complete. Scrambled eggs for breakfast and Yellow mung dal and rice for lunch. I'm thinking about bananas and custard for later, but I'll need to go out in the rain for supplies, and find a recipe to make proper custard from scratch... I think I'm enjoying my lazy Sunday too much for all this. Instead I'll probably make Alu Bhaji for dinner...it's also yellow!<br /><br />I'm not sure where I got this recipe from, but it's become one of my favourites as it's so easy to make, and uses just a few ingredients. I usually eat this with rice, but it's also really yummy with warm, buttered pav (bread rolls).<br /><br />Yellow Mung Dal:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1_YcV_5lrJbwFm3BS5XSBKNWXqEAZS85ZwHDlSEMXbbXGlsGy0SXNTAvvJMz_Jk26N8d080WVhZKQx7ArowxxpR421I6hKy-6mSI89ay_YZehbGzFMQ8qkojzlpKeqR2aUfb_nQ7IvM/s1600/16102010395.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1_YcV_5lrJbwFm3BS5XSBKNWXqEAZS85ZwHDlSEMXbbXGlsGy0SXNTAvvJMz_Jk26N8d080WVhZKQx7ArowxxpR421I6hKy-6mSI89ay_YZehbGzFMQ8qkojzlpKeqR2aUfb_nQ7IvM/s400/16102010395.jpg" title=" Washed and soaked yellow mung" alt="" id="BLOGGER_PHOTO_ID_5528934628392197618" border="0" /></a><br />1/2 cup yellow mung dal, washed<br />2 cups water<br />salt to taste<br />1/4 teaspoon haldi (turmeric powder)<br />1 tablespoon oil<br />1/2 teaspoon jeera (cumin seeds)<br />a pinch of hing (asafoteida)<br />1 teaspoon garlic paste or 4 roughly chopped/crushed cloves of garlic<br />5-6 curry leaves<br />1 green chili - slit and deseeded<br />1 medium tomato, finely sliced<br />a squeeze of lemon juice<br />a handful of coriander, chopped for garnishing<br /><br />1. Put the mung dal, water, salt and haldi in to a pressure cooker and cook until soft - I usually do 4-5 whistles, then leave it to cool and release the pressure naturally. Leave this water and dal mixture in the pressure cooker.<br />2. In a small, heavy based pan heat the oil over a medium flame. Add the jeera and hing.<br />3. When spluttering, add the garlic, curry leaves and chilli and stir for 30 seconds or so.<br />4. Add the tomatoes and cook for a minute or two then add this to the dal.<br />5. Bring the dal to the boil and simmer for a few minutes.<br />6. Add the lemon juice and coriander. Stir through and serve.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25Iz7cURLQFX8_PIBbH9Aog-X94urQyrlvj72HTDKXMZkx0i2-bbLVgAEk10w3nCS8bQ0kwVUKK3iVCUOXcT0jvW-zur2cEXCkMuC-_bX-zUdmbPor5poRmxlhwpf8jXDwpq1jg9vXV0/s1600/17102010403.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25Iz7cURLQFX8_PIBbH9Aog-X94urQyrlvj72HTDKXMZkx0i2-bbLVgAEk10w3nCS8bQ0kwVUKK3iVCUOXcT0jvW-zur2cEXCkMuC-_bX-zUdmbPor5poRmxlhwpf8jXDwpq1jg9vXV0/s400/17102010403.jpg" title="I made this! Doesn't it look yummy!" alt="" id="BLOGGER_PHOTO_ID_5528934384998026034" border="0" /></a><br /><br />As an alternative to the jeera, garlic and tomato you can use rai (mustard seeds) and ginger instead.<br /><br />I really do like dal, it's a great vegetarian dish that really fills the tummy. I was also lucky this week to eat some channa ki dal which was delicious. I'm hoping to get the recipe soon, and if I do you'll definitely get a blog post about that!<br /><br />But enough about me. What about you? What's your favourite dal?Claire Warnerhttp://www.blogger.com/profile/03161276814154537823noreply@blogger.com0