Springing Back

Hello, everyone! I have been too busy knitting (see end of post) and being sick (nasty flu virus), so the blog was unceremoniously ignored for a couple of weeks. Seriously, this spring has gone down in my life as the season of respiratory woes. I'm still waiting for the day when I can breathe normally again :)

Yesterday, we had what I always think of as "hill station weather". In the heat of the Indian summer, people love vacationing in the mountains, in wildly popular resort towns known as hill stations. I always associate these places with bracing weather that is pleasantly cool- a sweet respite from the blazing plains. Last morning, we had some rain here in St. Louis and when it stopped and the skies cleared, the bright, clean weather and the freshly rinsed air felt so invigorating; it totally reminded me of family vacations in Khandala and Matheran. Hill station weather might prompt more outdoorsy folks to go on walks or hikes, but I must admit that the primary effect it has on me is a craving for some tasty, piping hot savories at tea-time. I made a family favorite, sabudana thalipeeth. Flattened shallow-fried patties of sago and potato. Normally, I love eating these with a yogurt-cilantro chutney. But I put a little spin on it. My good old Marathi snack had some Caribbean company.

You see, Zlamushka has come up with a brand new event. Every month, a chosen food blog will be opened up for mass testing and tasting, and the recipes from that blog will be joyfully cooked and devoured. This month, the Tried & Tasted event focuses on one of my favorite blogs, Tastes Like Home, written by soon-to-be-cookbook-author Cynthia. If you are ever feeling uninspired or your taste buds are a little jaded, visit Cynthia's blog for a jolt of freshness and flavor. Her posts are companions to her wonderful columns in the local newspaper. There are two things I really love about Cynthia's blog. Actually, make that three: I love the name of the blog..."tastes like home" is surely the highest compliment that can be paid to any food. Second: the way she brings food to life with her vivid pictures. This mango had me pawing at the screen. Third: her words ring so wise and true to my ears. Like when she says "Sometimes love means hard work" in this post, or when she says, "Nothing so sweet as sour" in this one.

That last post was especially tempting! Tangy food really does tempt me like nothing else can. So it was settled! I tried and tasted Cynthia's tamarind relish as a dipping sauce for my typical Marathi snack. See Cynthia's tamarind relish recipe here and my version (with small modifications) below. Sabudana thalipeeth has already been blogged by Manasi and my version is no different, but for what its worth, I'm typing up the recipe here.

Cynthia's Tamarind Relish

(Adapted from Tastes Like Home, makes about 1 cup)
Ingredients:
¼ C dried tamarind pulp
1 t oil
½ medium onion, finely diced
1 inch ginger, peeled and grated
2 garlic cloves, peeled and minced
½ t red chilli flakes
1 t coriander powder
2 T jaggery (or brown sugar)
1 t salt
Method:
1. Soak the tamarind pulp in 1 cup boiling water for 30 minutes. Press out all the pulp. Strain out thick tamarind juice and discard the seeds and fibers.
2. In a small saucepan, heat the oil.
3. Saute the onion, ginger, garlic until soft.
4. Add the tamarind pulp and the rest of the ingredients and simmer for 10-15 minutes or until thick and jammy.
5. Taste and adjust the balance of flavors if necessary. Cool and store in an air-tight container in the refrigerator.

Sabudana Thalipeeth

1. Knead together:
a) 1 C sabudana (sago pearls) which have been soaked in water, then drained thoroughly to get rid of the excess water.
b) 2 medium potatoes, boiled, peeled and mashed
3) ¼ C crushed roasted peanuts
4) 1 t cumin seeds
5) 1 fresh green chilli, minced
6) handful of minced cilantro
7) 1 t sugar
8) salt to taste
2. Divide the mixture into 12 portions. Place each portion on a piece of heavy plastic (good way to reuse some packaging bag) that has been wetted. Use damp finger tips to flatten it into a thin disc.
3. Heat 1 T oil in a skillet and fry the patties on both sides.

The spicy tamarind relish made for a wonderful variation of the usual date-tamarind chutney I normally make! Cynthia, your blog has been tried and tested and is certified "delicious"!! :D

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Meanwhile, the knitting mania continues unabated (ahem...that might be a bit of an understatement). I will always adore my kitchen but there is no denying that is a sudden new love in my life (all those who hate knitting and needle-craft can safely unsubscribe at this point). The only yarn I currently have on hand is plain old dishcloth cotton, so dishcloths it is! Actually, they are very satisfying projects to knit, because they are small and can be finished in just a few hours, and every new pattern teaches me a few new stitches.
Wanna see what I made?

Ballband (slip-stitch) dishcloth. My first time working with two colors together in a project. It is waaaay simpler than it looks!


Petal dishcloth. My first time working with a pattern that is some shape other than a rectangle!


And just to prove to myself that I can knit something besides dishcloths, I made a bath mitt. My first three-dimensional project. Yay :D


I also made another paw-print dishcloth and I'm going to give it away to one of you! Check back tomorrow to throw your name in the hat if you would like to have it :)

A Taste of Rajasthan

Allergies still are shaping the daze of our lives here in St. Louis, but today I managed to pull my act together. I cooked up a flavorful and spicy meal for this rainy, stormy Saturday night that we are spending in the comfort of home. I've been missing out on so many food blog events recently, so I am delighted to be able to send this meal to Padmaja for RCI: Rajasthan.

Rajasthan: a Northern state of India that I am not too familar with. Rajasthan evokes images of dry dusty deserts, harsh living conditions, camels and oases, and rugged beautiful people whose colorful and vivid way of dressing belies the difficulty of their lives. I have never visited Rajasthan but my parents were there last year for a conference. My dad, an avid photographer, sent me some incredible pictures from their trip. Here is one of them...

Maharashtra is home to a number of migrants from Rajasthan- Marwaris who are traditionally recognized as being astute businessmen and tradespeople. For instance, the master carpenter who my parents relied on for every project big and small was from Rajasthan (but in addition to speaking his native language, he spoke Marathi perfectly...not just any Marathi but perfect Kolhapuri Marathi). But the only typical Rajasthani food I have tasted was at a Marwadi wedding. It was a sumptuous lunch, and I will never forget being served daal-baati-churma with an entire katori (bowl) of ghee on the thali for dipping the baati into.

The recipes for this meal came from a book that I found in our local library. It is called Ajanta: Regional Feasts of India written by a restauranteur from California named Lachu Moorjani. The book is organized into a dozen or so menus, feasts from different (predominantly the Northern) states of India. The Feast from Rajasthan features bharwan mirch pakora (stuffed pepper fritters) as the appetizer, sufed maas (white meat curry) as the entree, achari baingan (eggplant with pickling spices) as the side dish, Rajasthani pulav (pilaf) as the rice dish, batia roti (flatbread stuffed with salt, cilantro and spices) as the bread, and rasgulla (cheese balls in syrup) as the dessert. Quite an ambitious menu it is, and I chose just two dishes, the rice and the eggplant, for our little mini-feast.

The eggplant dish calls for a tomato-onion filling that is sauteed with a delicious medley of pickling spices. This tangy and spicy filling is stuffed into long Chinese eggplants and they are pan-fried to melting tenderness. The rice is pretty much a standard pulao, but is cooked in stock to make it more flavorful, and with aromatic whole spices. The spices used in the two dishes are completely different, complementing each other and in cooking both these dishes, I made use of almost all of the whole spices in my pantry! This meal perfumed my home with such a wonderful aroma, one that managed to pierce through even to me, with my current state of near-anosmia.

Achari Baingan
(Eggplant with pickling spices)

(adapted from "Ajanta: Regional Feasts of India" by Lachu Moorjani; serves about 3)
Ingredients:
4 long slender (Chinese/Japanese) eggplants
2 T oil
Filling:
2 t oil
1 t mustard seeds
1 t cumin seeds
1 t nigella seeds
½ t fenugreek seeds
1 medium onion, diced fine
1 t ginger-garlic paste
3 tomatoes chopped fine (I used canned whole tomatoes)
1 t turmeric
1 t red chilli powder (or to taste)
1 t coriander powder
salt to taste

Method:
1. Start by making the filling. Heat the oil and add the four seeds. Saute them for a few seconds to temper the oil.
2. Add the onion and fry it on medium heat until soft.
3. Stir in the rest of the ingredients for the filling. Cook uncovered on low-medium heat, stirring frequently, until the mixture is almost dry. Let it cool a little.
4. Prepare the eggplant by cutting off the stem ends. Slice the eggplant lengthwise leaving it still attached at the stem end.
5. Divide the filling into equal portions and stuff the eggplants gently.

6. In a wide pan, heat the oil. Place the eggplants and cook them on low heat, turning every few minutes, until the eggplants are cooked through and are wonderfully tender. I covered the pan in the last 5 minutes of cooking to get them completely cooked.

Rajasthani Pulav

(adapted from "Ajanta: Regional Feasts of India" by Lachu Moorjani; serves about 3)
Ingredients:
1 C Basmati (or other long-grained) rice
2 C vegetable stock
1 small onion, halved and sliced
1 cinnamon stick
2-3 cardamon pods, crushed
5-6 peppercorns
5-6 cloves
1 t oil
salt to taste

Method:
1. Heat the oil. Saute the onion and the whole spices until the onion is slightly browned.
2. Add the rice and saute for a minute.
3. Stir in the stock, salt (if needed) and bring to a boil.
4. Simmer until the rice is tender.
5. Fluff with a fork and serve. Remove the whole spices before eating.

Verdict: What a wonderful meal this was! I love stuffed eggplants from all regions of India, but this dish was very different from the mostly Western and Southern style recipes that I normally use. I am thrilled to have another stuffed eggplant dish that I enjoy. It was my first time cooking with these long eggplants, and their sweetness was a wonderful contrast to the spicy pickled filling. This dish is finger-licking good in that irresistible way pickled vegetables are. As much as I loved the eggplant with the fragrant rice, I loved it even more with roti. Next time, I might make a complete Rajasthan-inspired meal with this eggplant, rotis, rice and Rajasthani kadhi.

*** *** ***
So it turns out that these days I have a new obsession on my hands- I have been bitten by the knitting bug. Cathy taught me to knit last year and left me with a ton of knitting supplies, including yarn and a superb book. Now that summer is here and I have more time on my hands, I decided to give it a go. I am hooked (no pun intended)! Knitting is so therapeutic. At one point, I turned to V and said, "Isn't it magical and miraculous how two thin sticks can turn a ball of thread into all kinds of stuff?". He looked at me warily and I am sure he thought it was just the antihistamines talking :D

Here is my first complete project- a little paw print washcloth; I found a free pattern online here. I know this is the sort of thing that people make when they are eight and a half years old, when they just start to knit, but I am excited all the same. I couldn't stop saying "whee" as I completed each line without dropping a stitch.

Well, I have way more enthusiasm than talent when it comes to knitting, so there is no danger that this food blog will turn into a knitting blog, I assure you. But tell me, does anyone have ideas for a simple and fun beginner project?

Enjoy your Sunday, everyone.

Blast from the Past

As far as I am concerned, April showers bring May allergies! I'm taking a break from my relentless high-decibel sneezing, eye-rubbing and nose-blowing (yeah, it's real attractive) to bring you a childhood favorite. There are times when I am simply a slave to the taste memories of my past and this is one of them- Maggi instant noodles (cousins of Ramen) stir fried with tons of vegetables.

Nestle launched Maggi noodles in India sometime in the 80s, and they were marketing geniuses- they launched their campaign by giving away trial packs of these noodles to schoolchildren right in their classrooms! Marketing to kids- the same tactic that the tobacco people know and love and have honed to perfection, although perhaps it is slightly less morally reprehensible when it comes to instant noodles. One day, I remember going home with a bright yellow pack of Maggi and for better or for worse, these slippery spicy noodles are an undeniable part of my childhood memories.

This recipe is something my mother would make as a treat for us once in a while. We would come home famished after an hour at the public swimming pool and warm stir-fried Maggi would be waiting on the stove even though my mother had already left for work by then. This is a good example of how potential nutritional disasters such as instant noodles can be averted by the addition of enough wholesome vegetables.

Nearly Instant Vegetable Noodles

(serves 2-3)
Ingredients:
2 packs Maggi noodles with Masala seasoning
1-2 t oil
3-4 spring onions/scallions/greens onions cut into 1-inch pieces (keep white and green parts separate)
1-2 C cabbage, shredded thinly
1 large carrot, cut into thin slices (a mandoline works well for this)
1 poblano pepper (tastier choice) or green pepper (milder choice), cut into thin strips
1 T soy sauce
Black pepper, freshly ground

Method:
1. Boil 3 cups of water and add the noodles (set the seasoning packs aside) for a minute. Drain the noodles and set them aside. Save a bit of the cooking water.
2. Heat the oil. Saute all the vegetables (except the green parts of the spring onions) on medium-high heat until crisp-tender.
3. Stir in the seasoning mix, soy sauce and a few grinds of black pepper. Between the soy sauce and the seasoning mix, you should not need any more salt.
4. Toss with the cooked noodles and some of the cooking water if the mixture is too dry. Garnish with the green parts of the spring onions and serve.

Before you all start rolling your eyes at this low-brow dish I have posted today, let me tell you that this blog has been given the Yummy Blog award by Shubha and Jamie. I want to thank you both for thinking of me!

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Shiny Happy Puppy

Dale is just back from Wolfgang's, after being spotlessly groomed. They use some ridiculously floral shampoo at that place, and Dale comes home smelling of roses! Quite literally. The first day he reeks incongruously of roses, the second day it is a bizarre mixture of rose and dog, and the third day he has the doggy aroma we know and love :D

Enjoy your weekend!

Tucking into Taquitos

Myamii's Taste and Create event pairs up participating food bloggers randomly and they get to taste-test one recipe from each other's blog. This month, I was paired up with a blog that bears the intriguing name of Peanut Butter Etoufee. PBE is written by three gals who say that, "food is the axis on which our family turns"- now that is something I can certainly relate to.

Every food blog has recipes worth trying, but my favorites are the "secret recipes" that have been created as a result of much trial and error, and then generously posted on the blog to share with the whole world. When it came to choosing a dish from PBE, a little bit of browsing led me to just such a post. It all concerns a Mexican snack called the taquito ("little taco"...isn't it the cutest name?) that consists of a rolled filled taco that is usually deep-fried. Moon, one of the PBE trio, writes about a Mexican food stand in downtown LA where her family has been buying taquitos for nearly half a century. She raves about the unique sauce that the taquitos are served in. Moon finally managed to replicate the recipe and you can sense her excitement in being able to come awfully close to that "restaurant taste" that is so elusive. I knew I had to try the recipe.

I love salsas of all persuasions, but I don't think I have ever tasted any salsa of this description- a tomatillo salsa blended with avocado and fresh cilantro and gently heated to cook it ever so slightly. It is supposed to be a very thin sauce, thinned with some stock. My sauce is a bit of an adaptation of Moon's recipe. I made the tomatillo salsa from scratch and did not thin down the salsa, preferring to leave it as a rather thick dipping sauce.

PBE's Taquito Sauce

(adapted from Peanut Butter Etoufee, makes 1-2 cups)
Ingredients:
For tomatillo salsa
4 medium tomatillos
½ C diced onion
2 crushed garlic cloves
1 fresh green chilli, diced
Salt to taste
1.5 C water
Other ingredients
1 medium ripe avocado, peeled, pitted and coarsely chopped
1 fresh green chilli, diced
½ packed fresh cilantro, coarsely chopped

Method:
1. Combine all ingredients for tomatillo salsa in a medium saucepan. Bring to a boil and simmer for 10-15 minutes until tomatillos have cooked through and collapsed.
2. Turn off the heat, then add the rest of the ingredients (avocado, cilantro, chilli pepper) to the saucepan.
3. Using an immersion (stick) blender, combine all the ingredients together into a fairly smooth sauce.
4. Taste for salt and heat, and adjust the flavors if necessary. Check the consistency of the sauce and thin it with some vegetable stock if required.
5. Turn on the heat and simmer the sauce briefly (2-3 minutes).

Now that I have the taquito sauce, I need some taquitos to serve it with! I found this Cooking Light recipe that calls for the taquitos to be baked to a crisp finish instead of being deep-fried.

Taquitos

(adapted from this CL recipe)
Ingredients:
For the filling
1 small onion, diced finely
2 cloves garlic, minced
1 t olive oil
½ t cumin powder
Cayenne pepper to taste
Salt to taste
1 pack veggie (soy) granules (see note)
1 small can mild diced green chiles, undrained
Other ingredients
1 pack corn tortillas (I used blue corn tortillas)
1 C shredded Monterey Jack cheese (could use Cheddar or other cheese; non-dairy cheese for vegan version)
Cooking spray/ oil for brushing

Method:
1. To make the filling, saute the onion and garlic in the oil until fragrant and translucent. Stir in the rest of the ingredients listed under "filling" and stir-fry until warmed through. Set aside.
2. Preheat the oven to 425 F. Spray a baking sheet.
3. Sprinkle the tortillas with some water and microwave them for 15 seconds to make them warm and pliable.
4. Place 1-2 T of filling at one of each torilla, sprinkle with cheese, and roll it tightly into a cylinder. Place seam-side down on the baking sheet.
5. Spray/brush all the filled tortillas lightly and bake them for 15 minutes or so, until slightly brown and crisp. Serve with taquito sauce!

Note: Veggie ground round is a minced meat substitute found in the refrigerated section. But it can be replaced with re-hydrated TVP/Nutrela granules if that is what you have on hand. This filling is completely customizable; I can see a vegetable or bean filling working beautifully here.

Verdict: Holy Guacamole! This meal was such a treat. The baked taquitos are crisp and delightful, and pair wonderfully with the sauce. The sauce itself is a delight, to say the least. The avocado gives it an irresistible creaminess and a luscious flavor. I am sure my sauce tasted nothing like the original, but we loved it and will be making it often. I served it with some tortilla chips as a dip and it was a hit!

I'm sending the platter of taquitos to DK, who is AWED by Mexican Cuisine this month.

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Baking update: Last week, I decided to make some crowd-pleasing chocolate cupcakes for a bake sale to raise some money for the American Cancer Society's Relay for Life (I walked part of it last night). The recipe was this one for this one for Easy Chocolate Cupcakes from Baking Bites. The joys of this recipe: it makes *24* cupcakes all at once (now that has Bake Sale written all over it), and uses basic pantry ingredients. I managed to mix up the batter in minutes, and used cupcake liners that do not need a muffin tin (I don't have muffin tins to make 24 muffins at once). Except for using powdered buttermilk and cutting down the sugar a bit, I followed Nic's recipe quite closely.


The frosting: my favorite chocolate-peanut butter frosting from Jugalbandi. In the face of stiff competition from such delights as oreo-white chocolate fudge and some adorable strawberry mini cupcakes, my cupcakes did not sell out (to V's relief, there were a couple left for him), but I absolutely enjoyed their deep chocolate taste and the fact that they are not cloyingly sweet. The recipe is a keeper!


My frosting skills sure need some work! I have a feeling it is going to be several decades before I produce any baked goods even remotely as adorable as Cathy's cupcakes or Namratha's cake. But meanwhile, these cupcakes tastes delicious if nothing else.

I'll be back in early May. See you then!

Little Things, BIG Excitement

Every few months, Stephanie of Dispensing Happiness does exactly that; spreading happiness all around by hosting an event called Blogging By Mail. The premise is a simple one: bloggers are secretly assigned someone to send a box of treats to, and in turn get a box of treats from another blogger. This time around, BBM had the theme "Little Things".

My "secret Santa" was Marye from Texas Kettle and Cup, a blog about (what else but) tea and coffee. Marye also writes another blog called Baking Delights. I opened her box and here's what tumbled out...
Coffee: Fair-trade Whole Bean Espresso
Tea: Berryblossom white tea and "Herbal Revive"
Chocolate: Dark chocolate with orange and spices and Dark chocolate with cranberries and almonds!

Two ways with Chipotle: Chipotle Pepper spaghetti, and a bottle of chipotle granules. Now this is going to be well-used in my spice-lovin' kitchen!

Pretty baking cups in cheerful spring colors.

Herb seed packets: Lime Basil and Cilantro. I'll be planting these soon! Cilantro is my very favorite herb, and the lime basil sounds heavenly.

Anise-Lavender goat's milk soap: I have to say this is a most unusual and almost intoxicating fragrance, spicy and floral all at once! It perfumed the whole box, in fact, and I am sure the postal carrier wondered what was in there :)
Plus, a set of bright note-cards and a magazine to relax with.

I loved everything in the box, but this is the very very best: home-grown organic pecans, from the native Texas pecan trees in Marye's own backyard! We had never even seen pecans in the shell, and to get home-grown ones...I feel so lucky. I will be using them in many ways; Marye's Maple Pecan Donuts look so tempting, don't they?

Thank you so much for putting together this generous and delightful package, Marye! I know you were busy dealing with real life challenges like floods on your property and it means even more to me that you took the time to send me these goodies.

To Stephanie: one BIG hug for all her work in putting BBM together!

My package went to Everyday Vegetarian.

See you in a few days!

Dhokaar Daalnaa

Here is my second entry for Sandeepa's Regional Cuisines of India event; we are celebrating Bengali cuisine this month.


This one comes from my beloved friend Sujayita, who indulged me with mega-doses of tea and sympathy for several years. We kept up an impromptu book club during that time, with shared tastes for many genres. But she stubbornly refuses to read cookbooks as if they were novels, and I insist on ignoring science fiction, although I will grudgingly agree with her that Asimov's "I, Robot" is fantastic :D

Sujayita shared a festive and elaborate dish called dhokaar daalnaa. She describes it as pieces of fried chana dal burfis in tomato-coconut gravy. Mitushi, you guessed right :) In this dish, chana dal is cooked not once, not twice, but three times. Move over, biscotti, triscotti is here! Chana dal paste is first cooked and patted onto a surface. Then diamond shapes are cut from the slab of cooked chana dal and pan-fried to a crispy golden brown. Finally, the fried diamonds are simmered in a flavorful gravy. The recipe that follows is Sujayita's adaptation of the traditional recipe; adapted and tweaked to her taste. She explained that most Bengali vegetarian food is made without onions and garlic ("saatvik" type) and the traditional recipe is also sans onion and garlic. But she likes flavoring the daalnaas with garlic, and her sauce is unusual too, with coconut adding a beautiful richness.

Sujayita's Dhokaar Daalnaa

(serves ~4)
Ingredients:
For the savory diamonds:
1 C chana dal
1 clove garlic
1-2 green chillies
salt to taste
1 T oil
For the gravy:
2 t oil
1 T grated ginger
pinch of asafetida
1 large onion, ground finely into a paste
1 C tomato puree
¼ C thick coconut milk (or coconut paste)
salt to taste
pinch of garam masala
Method:
1. Soak chana dal overnight. Rinse well and grind to a thick batter with garlic, chillies and salt. Add only as much water as required.
2. Heat the oil in a pan and cook the batter until it turns a darker shade and "smells cooked". See note below.
3. Pour the cooked chana dal onto a greased flat surface and pat it down. Let it cool a bit, then cut into diamond shapes.
4. Fry the diamonds in a lightly oiled skillet until golden brown on both sides.
5. For the gravy: heat oil and fry the onion paste, ginger paste and asafetida.
5. Add the tomato, salt and fry until the oil separates.
6. Add coconut milk, 1.5 C water or so, and simmer for a few minutes.
7. Add the fried diamonds and simmer for a few minutes more. Sprinkle with garam masala just before turning off the heat.
8. Serve with freshly steamed rice.

Note: I had a bit of trouble with the chana dal paste sticking to the pan as I tried to cook it. Perhaps I will try to steam or bake the mixture next time. Or perhaps there is some trick I am missing here. Updated: Cathy helpfully pointed me to this recipe which offers a microwave alternative to cooking the chana dal mixture (scroll down to the end of the page).

The elaborate preparation was well worth it; we loved the dhokaar daalnaa! There are very few spices in this dish; instead it is the fresh ginger and chillies that make it flavorful rather than spicy. It is a rich and sumptuous meal, fit for a leisurely weekend lunch followed by a long nap. Sujayita has fed me many meals when I was writing my thesis, and this is yet another meal that she has fed me today! For her chholar dal recipe, see this post.

*** *** ***
Shhh...the bhu-bhu is napping...


Have a great week ahead, everyone!

What's Cooking?

What Bengali dish is being made (rather inexpertly) in the picture below?



Care to guess??

Cozy Kichuri Comfort

Sandeepa is hosting the Regional Cuisines of India event this month, and what theme could a self-proclaimed Bong Mom choose other than Bengali cuisine?


I have never visited Bengal, and know very little about Bengali cuisine, having lived all my life in the diametrically opposite corner of the subcontinent, but I do have two very dear friends who are Bengali. I turned to each of them and demanded sweetly asked for a home-style Bengali recipe to share on One Hot Stove. Here is the first of the two recipes.

This one comes from my darling friend Sutapa, who has been a close pal and confidante, acting as my multipurpose unpaid therapist for nearly a decade. She shared a recipe for Kichuri, the typical Bengali way of making khichdi- that medley of rice, lentils and vegetables that is made in its various glorious avatars in all corners of India.

Sutapa says, "Typically, this khichuri is eaten with eggplant slices fried in besan batter (which has a sprinkling of kalonji and red chilli powder) or fried fish (ilish) on rainy days. Also this is literally food for the gods since it is offered as "bhog" during the Pujas. Paired with tomato chutney and chaler payesh (good old kheer) for dessert, kichuri-beguni is a complete lunch on navami". Navami is a Hindu festival day.

Sutapa's Kichuri

(serves 6-8
Ingredients:
1 C Basmati rice
¾ C Yellow Moong Dal
3 C mixed vegetables (Sutapa suggests using cauliflower, green beans, carrot, peas and potato; I used cauliflower florets, carrot, lima beans and potato)
½ t Turmeric powder

Tempering
1 T oil
4 bay leaves (tejpatta)
4 dried chillies
2 t cumin seeds
1 inch piece of ginger, grated to a pulp
1 t cumin powder
salt to taste

1 t ghee
1 t sugar

Method:
1. Soak the rice in some water.
2. Roast the moong dal until golden and then soak in some water separately.
3. Heat a little oil in a pan and lightly fry the vegetables, with a sprinkling of turmeric, until they pick up a little color and are about half-cooked (they will finish cooking later). Set them aside.
4. Heat 1 T of oil in a large pot. Temper it with bay leaves, red chillis, cumin seeds and ginger and stir around for a few seconds.
5. Add cumin powder and salt and stir for a few more seconds.
6. Add the (drained) moong dal and stir for a minute.
7. Add 4 cups of water, cover and let it come to a simmer.
8. Add the par-cooked vegetables and (drained) rice, stir and cook, covered, until the water is absorbed and the rice is just tender.
9. Stir in the ghee and sugar gently. Do not overmix. Serve hot!

Vegan version: simply skip the ghee, or add a dollop of vegan margarine instead.

I served piping hot kichuri with some shallow-fried eggplant slices. One spoonful of this kichuri, and I knew I was eating something very special. The kind of food that nourishes body and soul. The kichuri is redolent with the flavors of cumin and ginger- spices that are warm and soothing. The very same qualities that I love and admire most in Sutapa. The only thing that would have made this meal perfect was if she was sitting at the table sharing the kichuri with me!

More Dosa Love

Srivalli's Dosa Mela ("dosa" is a family of Southern Indian crepes/pancakes and "mela" is a gathering or fair) has me all excited. I have two recipes to take along to the dosa mela today: my version of the classic Mysore Masala dosa and then, specially for certain people who can't get dosa batter to ferment, a simple goduma dosa, that needs no soaking, grinding, fermenting or any other form of molly-coddling whatsoever.

Eating out at a dosa restaurant is always a lot of fun. Generally, the menu is long but predictable and having a working knowledge of dosa vocabulary goes a long way in making informed decisions about what dosa to choose from the menu!

What to expect when you are expecting dosa to be served :D
Dosa: An airy pancake/crepe made with fermented rice-lentil batter
Rava Dosa: Instead of the regular dosa batter, this dosa is made with a semolina (rava) batter; it is a dosa that looks lacier and has a different taste
Masala: Normal usage: spice; in the dosa context, this is a spicy, turmeric-tinged potato filling
Sada: This refers to "plain", sans potato filling
Mysore: This is a beautiful city in Southern India. In the dosa context, it means that the dosa will be smeared with a spicy chutney (either a paste or a powder)
Paper: An extra-crispy dosa that is as thin as paper
Ghee: Indian clarified butter will be used in copious amounts in the making of this dosa

So when you read "Sada Rava Dosa" or "Paper Masala Dosa" or "Ghee Mysore Dosa" on the menu, you know exactly what they are referring to. South Indian restaurants specializing in dosas are becoming more popular in the US, thank goodness. In NYC, I highly recommend the gunpowder masala dosa at Chennai Garden (they call it gunpowder for a reason, trust me). In St. Louis, I am told that a restaurant called Priyaa serves dosas, but I have yet to eat there. Of course, if you live in St. Louis, you can be nice to me and I'll be happy to invite you home for dosas ;)

The Mysore Masala Dosa is not difficult to make but I will say that it a multi-component dish: you need to make coconut chutney and sambar (who ever heard of a proper dosa meal without those fixings?) and for the dosa, you need some potato masala (my recipe for the potato masala is exactly like Sailu's) and chutney. The chutney that I am accustomed to seeing in Mysore dosas is the powdered kind (podi). This is not difficult to make at home, but I chose the lazy way out and used store-bought MTR chutney powder. The recipe for the dosa batter comes from the booklet 100 Tiffin Varieties by S. Mallika Badrinath. This tiny and inexpensive booklet is full of good ideas and recipes (well, a hundred of them, as advertised). Apart from a bunch of dosa recipes, she has 2 "Dosa Bonanza" tables (one for the soaking/grinding variety and one for the ready-mix variety) which cover about 20-some dosas in the space of 3-4 pages by cleverly putting columns in a spreadsheet: name of dosa, ingredients, seasonings, method of cooking, yield etc. Very efficient!

Mysore Masala Dosa

(From Mallika Badrinath's 100 Tiffin Varieties; serves 2-3)
Ingredients:
Soak together for 5-6 hours:
½ C Brown rice
½ C Sona masuri rice (or other white rice)
1 heaped T urad dal
1 heaped T toor dal

¼ C poha (flattened rice flakes)
1 t salt (or to taste)

½ t sugar
1 ½ T rava (semolina)

Method:
1. An hour before grinding, soak the poha. Then, drain the soaked poha and add it to the soaked ingredients. Grind everything together into a smooth batter.
2. Add salt and ferment in a warm spot for 12-16 hours or until utterly bubbly.
3. An hour before making dosas, stir in the sugar and rava into the batter. The batter should be easy to pour- add some water if it is too thick.

Make thin dosas, using the back of the ladle to spread the dosa out on the skillet. These thin dosas only need to be cooked on one side. When the top of the dosa is dry, sprinkle some (or a lot!) of the chutney powder and a little bit of the potato stuffing. Fold, serve, eat...right away.


I think the little bit of rava makes this dosa extra crispy and delicious. This was such a wonderful meal!

For a gorgeous version of Mysore Masala dosa, check this recipe from Ruchii. What's more, she is from Mysore!

In case you are still hungry, here is the second dosa. You mix two flours, pour in water to make a batter and make dosas. Easy breezy but delicious. The concept of using atta (fine whole wheat flour) for dosa is completely new to me. I followed Krithika's recipe for Goduma dosa, and halved it to get just enough dosas for two, and one little dosa just for Dale (he loves dosa like you would not believe; sits and begs by the stove until I feed him some). I did not bother to let the batter rest, and made sure that it was a very thin batter. These dosas are unlike any I have made before, the batter pours on the skillet and turns into this lacy pattern as it dances over the hot surface.


I served these crispy dosas with Indosungod's Tomato Carrot Chutney- a clever recipe that uses carrot instead of coconut.


*** *** ***
In the past couple of weeks, I have been trooping all over town meeting food bloggers here in St. Louis. First it was a St. Louis Food Bloggers potluck, hosted by Stef. Just as expected, it was a wonderful event, with good company and great food. Among other goodies, I tasted these lavender-pear cupcakes, gawked at IronStef's creations and could not get enough of this gorgeous orzo with roasted vegetables.

My own contributions to the potluck: Ragda-Patties with the works, and Carrot Halwa (although those posts are old ones, and the recipes I now use have been tweaked a bit).
I was in a silly mood, and shaped the patties as hearts. It turned out not to be such a bad idea after all; the heart-shaped patties have better stacking properties and I could fit more patties per square inch on the baking dish!


It turns out that Stef's husband, Jonathan, is a professional photographer. Here is a gorgeous photo he took of my date-tamarind chutney being poured onto a patty:


Then, yesterday, I got a chance to have coffee with Seema, just in the nick of time as she relocates to India in a few days. It was wonderful to sit and talk with her and get to meet her family, including an adorable toddler. Here's wishing Seema good times in her new home and plenty of good eats in her new kitchen in India.

Meeting up with food bloggers sometimes results in funny conversations in real life.

When I told my friend M about the bloggers potluck...
M: A Food Bloggers' potluck?? Can regular people go?
Me: No, you have to be a food blogger or be married to one!
M: Oh :( loose associations with food bloggers don't count, eh?

And when my friend J (who has no idea about this blog) asked about my weekend plans...
Me: I'm going to have coffee with a friend...she is relocating to India and I want to meet up with her.
J: How do you know her?
Me: Umm...I met her online...

Have a great week, everyone!

Sweet and Salubrious

Back to breakfast! All the new-and-improved breakfast treats I tried so far this month have been savory, in a frank display of my personal preferences. But every once in a while, I do crave a little sweet something to go along with my morning chai.

Today's whole-grain tweak: Using whole-wheat pastry flour and almond meal for baked goodies. Whole-wheat pastry four is a low-gluten flour of finely milled whole wheat. I started using it only this month, and am I loving it! It is the perfect substitute for all-purpose flour in a variety of popular breakfast foods like pancakes, coffee cake, biscotti and muffins. Apparently, it works even in a decadent chocolate cake!

Almond meal is nothing but almonds that are ground to a flour. I got mine at Trader Joe's, but of course it can be made it home by simply blitzing down almonds to a fine powder. Nut flours can go real rancid real fast, so I store it in the refrigerator. Almond meal is becoming more commonly available because it is a useful flour replacer for those who are on a low-carb or gluten-free diet. Almond meal can be creatively used in all kinds of sweet treats like apple crisp, cherry clafoutis, lemon ricotta-almond cake and also in savory recipes like Kalyn's breakfast muffins.

In a bid to use up some buttermilk left over from this recipe, I used the proportions given in this Vegetarian Times recipe to come up with a simple pear and almond loaf. Grated pears add a beautiful moist and sweet touch to this cake.

Pear Almond Loaf

Ingredients:
1 ½ firm medium Pears
1 T Lemon juice

2 large Eggs
½ C Sugar

Dry Ingredients (mix together)
1 ½ Whole-wheat pastry flour
¾ C Almond meal
1 ½ t Baking powder
½ t Baking soda

Wet Ingredients (mix together)
¾ C low-fat cultured Buttermilk
2 T Applesauce
2 T Oil
1 t Vanilla extract (or almond extract)

Almond slivers for garnish

Method:
1. Preheat the oven to 350F and grease/spray a loaf pan.
2. Coarsely grate the pears (you need about 1 cup), add the lemon juice and set aside.
3. In a large bowl, beat together eggs and sugar for several minutes until the mixture is pale and fluffy.
4. Add the dry and wet ingredients alternately, a third of each at a time, into the egg-sugar mixture and mix gently.
5. Press the extra liquid out of the grated pears and stir them into the batter.
6. Pour batter into the loaf pan evenly. Sprinkle with slivered almonds. Bake for 35-45 minutes or until the top is golden and an inserted toothpick comes clean. Let it cool before slicing.

Verdict: What a spongy and delicious loaf this is! The rich almond flavor was unmistakable. The loaf rose just beautifully and I got that coveted crease on top. The almond slivers did add a pretty touch and a great crunch to the loaf (IMHO) but they sure made it a challenge to cut neat slices. I found it easier to turn the loaf on its side and cut that way. Cut into thin slices or thick wedges, this is a great loaf to pack into a lunch-box or take along on a picnic, or to serve with your favorite beverage. Instead of pears, other fruits like apple or ripe banana would work just as well, as would chopped dried fruits like dates or figs.

This post is making its way to Raaga's blog, where pears are being celebrated as the fruit of the month!

Keen-on-Keen-wah Soup

The busy times are rolling again, but I just could not resist writing this quick post. This has got be the easiest soup I have ever made in my whole life: place stuff in the pressure cooker, let it hiss and whistle, open the cooker and eat. The hearty taste of quinoa, corn, carrots and onions gets a flavorful kick with the addition of some chipotle chillies in adobo sauce.

I bought a can of these chipotle chillies for under a dollar for this recipe several months ago, and placed the contents in a reused glass jar in the fridge. I use spoonfuls of it here and there with great results each time, and I have to say that it has been one of the most cost-effective ingredients I have ever purchased. Total paisa vasool (got my money's worth), as we say!

Corn Quinoa Chipotle Soup

(Inspired by Lisa's quinoa soup; makes 4 hearty servings)
Ingredients:
4 C vegetable stock/water/combination of the two
1 onion, cut in small dice
1 carrot, cut in small dice
1 C corn kernels (fresh/frozen/canned)
0.5 C quinoa
2 t minced chipotle chillies + adobo sauce (or to taste)
salt to taste
fresh lemon/lime juice
Method:
Place all of the ingredients (except the lime juice) in the pressure cooker. Whether you need to add salt at all depends on how salty the vegetable stock is. Pressure cook (for approximately the time needed to cook white rice in your cooker). Stir in fresh lemon or lime juice into the soup and serve hot. Tortilla chips make a superb accompaniment!

By the way, if you don't have a pressure cooker, I don't see any reason why this recipe would not work on the stove-top. The reason I chose to use a pressure cooker is to save time and fuel and because this method needs no supervision- fill up the pressure cooker, turn on the stove and go find something else to do. The cooker will whistle loudly to remind you to turn it off.

Verdict: This is one delicious soup! It has no added fat, and packs a nutritional punch. It reminds me more of spicy Chinese corn soups than anything else. Next time, I will try a version with soy sauce and vinegar. One could play around endlessly with this soup, with any combination of spicy and tangy flavorings.

Another quick chipotle recipe: Stir a tablespoon or so of minced chipotle chillies in adobo sauce into 1 cup thick yogurt (low-fat yogurt placed in a strainer/cheesecloth for a couple of hours to allow the whey to drain out). Add salt to taste and some minced cilantro or minced green onions if you have any on hand. This makes a great dip for crudites or tortilla chips. We use it as a decadent condiment on bean burritos. All the panache of sour cream without tons of calories.

Have a good week. Posting might be slower from now on :) or perhaps I will write some short and sweet posts instead of the usual kahaniyan (stories)!

Brunching, Munching

The quest for whole-grain breakfasts continues as I travel around the blogs learning some new recipes, tips and tricks.

First stop- Tasty Palettes: Quinoa Upma

It took a long time for quinoa to become part of my pantry for the simple reason that it takes me some effort to make space for new foods! Going by the old saying, "When in doubt, make upma", I followed Suganya's recipe to the T. Again, I can't let my breakfasts get too healthy, can I? So I balanced the utterly nutritious upma with some spicy mixture on the side. Quinoa has a wonderful flavor; to me it tastes more like corn than anything else. It would be just wonderful in a soup, like in this recipe, or in a salad or these croquettes. If you have tried and liked quinoa, would you care to tell me your favorite way to cook it?

Second stop- Holy Cow: Golden Delicious Adai

Vaishali, you had me at "golden"! Again, I used brown rice for this recipe but otherwise followed it closely. A couple of hours of soaking the dals and rice, and then I used the food processor to grind the batter for this adai, which made it very easy to blitz some cabbage leaves, ginger and curry leaves into the batter in the last few seconds of grinding. This nutritious adai made for a quick and light supper. Guess who loved this adai and kept begging for more? Dale, that's who! He seems to have guessed that the recipe came from the kind, animal-loving Vaishali.

Third stop- Mane Adige: Oil/Butter/Ghee-Free Aloo Paratha

Most paratha recipes call for a good amount of fat in the dough and for cooking the paratha on a griddle; this Sanjeev Kapoor recipe adds a bit of milk and yogurt to the dough and makes it possible to cook the parathas with no more fat at all. I made the dough as directed, and used low-fat versions of both milk and yogurt. This time around, I used lightly spiced purple potatoes for the filling.

While the purple potato parathas looked pretty enough, it was not such a great idea after all! I found that purple potatoes are quite mealy and I did not really like the way they tasted in the paratha (too powdery, somehow). I will sticky to waxy potatoes for paratha filling in the future.

But the exciting thing is that the oil-free business works like a charm. I used the rest of the dough to make plain phulkas- they browned beautifully without a drop of oil, and puffed up on the cast-iron skillet with no coaxing at all. This one stayed puffy for several minutes while I abandoned it to go find the camera and record it for posterity!

And for dessert- Jugalbandi: Chocolate Peanut-Butter Cake

Their post made me weak in the knees and I became quite obsessed with trying out this recipe. Finally, on Monday morning, I woke up at the crack of dawn and starting pulling out baking ingredients from the shelves like a woman possessed. Baking (and eating) chocolate cake on a Monday morning- am I living on the edge or what? :D
It is a wonderful recipe, and I finally got to use my stash of whole-wheat pastry flour. The frosting is to die for! I had two minor gripes with the way I made this cake (I made a 8x8 sheet cake instead of cupcakes). First, I think using the apple cider vinegar that I used had too strong a taste of its own, because I could taste it faintly in the batter. Next time, I will use white vinegar instead. Also, I over-baked the cake just a tad, and it became quite crumbly as a result. But all in all, this recipe is a keeper.

*** *** ***
Dale is almost back to his normal energetic self these days. I never thought I would be so happy and relieved about being dragged unceremoniously through the neighborhood again. The first item on his agenda every day: a visit to his buddy Tony, who runs the newspaper stand on the corner. Tony has a big heart and a deep love for the four-legged denizens of the neighborhood, and the dogs love him right back. Dale has this hilarious habit of jumping up at the counter to say hello to Tony...

...and he proceeds to beg for demand treats. Tony keeps a few different kinds of treats at hand, and Dale is not shy about pointing (I kid you not) to the fanciest ones!


*** *** ***
I'll leave you with a feast for the eyes: A beautiful photo-essay from A Life (Time) of Cooking, on eating off banana leaves in India.

Have a great weekend!

Cara's Buttermilk Bread

Another edition of Myamii's Taste and Create is upon us. The premise of this event is that she randomly pairs up the participating bloggers, and they taste-test one recipe from each other's blog. It is so much fun to scroll through a blog and look for something delicious to recreate.
This month, the luck of the draw paired me up with a blog that is new to me: Cara's Cravings. This cheerful blog has a little bit of everything. Cara has interesting categories like Less-Guilt Desserts (we could all use a few more of those!) and Stuff I Really Should Not Be Eating (we all do our own guilty pleasures, don't we?)

After a great deal of clicking and scrolling and book-marking, I settled on a recipe for Whole Wheat Honey Buttermilk Bread, which in turn is Cara's take on a Honey Buttermilk Bread from Baking Bites. I always enjoy trying new bread recipes, and I was excited to try this one because it would be my first buttermilk bread and the first that is made in a loaf pan. Besides, this fits in nicely with my theme this month of trying more whole-grain breakfast foods.

Today's Whole-Grain Tweak: Whole Wheat Bread. I tweaked Cara's recipe by making it 100% whole-wheat. A potential problem with all-whole-wheat breads can be that they don't rise as well as ones made with all-purpose flour or bread flour. To try and make a lighter loaf, I added vital wheat gluten to the bread. Wheat gluten is available as a packaged powder in health food stores and places like Whole Foods. For more information about using gluten in whole grain breads, please take a look at these posts.

Whole Wheat Buttermilk Bread

(Source: this recipe on "Cara's Cravings")
Ingredients:
Sift together in a large bowl
4 C white whole-wheat flour
1 T vital wheat gluten
1 t fine salt
Mix together in a small bowl
1 t yeast
pinch of sugar
1/4 C warm (not hot!) water
Mix together in a medium bowl
1.5 C low-fat cultured buttermilk (warmed)
2 T honey
Method:
1. Let the yeast bloom in the warm water for 5-10 minutes.
2. Stir the yeast mixture into the buttermilk mixture.
3. Pour the buttermilk mixture into the dry ingredients gently, stirring with a wooden spoon. Knead everything together into a supple dough (takes about 10 minutes of vigorous kneading).
4. Place the dough in an oiled bowl, cover and let it rise for 1.5-2 hours, until doubled in volume.
5. Knead the dough gently, fold into a rectangular loaf and place seam-side down in an oiled standard loaf pan.
6. Cover and let the dough rise for another 45 minutes or so. Meanwhile, preheat the oven to 375F.
7. Brush the top of the loaf with beaten egg (optional) and bake for 45 minutes or until the top is browned and the loaf sounds hollow when tapped.
8. Let it cool on a rack before slicing.

Here is the loaf, fresh from the oven:

V took one look at it and said, "Wow, that looks like it has come from a factory". I was perplexed by that statement. I mean, I want to make bread that looks like it came from a *bakery*, not a factory! Poor guy, he explained that he meant that it looks so "perfect" (which has more to do with the loaf pan that my own skills, but I am happy anyway).

For ideas for sandwich stuffings, I turned to the ever-creative Musical, who is known for filling sandwiches with anything from beans palya to an eggplant-mushroom stir fry. For this lovely loaf, I chose this delicious chard-mushroom stir-fry). Now that's what I call a sandwich!

The magical addition to this simple chard-mushroom stir-fry is the Kerala-style garam masala that is added at the end of cooking. Musical divulges the secret formula for this masala in the ingredients section. I can tell you that it is a very special spice blend indeed. A few days ago, Musical surprised me with a goody bag filled with the most incredible foodie gifts and this Kerala-style garam masala was one of them. We fell in love with it right away. I have used this spice mixture in a simple egg and mushroom curry (we licked the saucepan clean) and a pulao of corn and fresh methi leaves (cooked in a little bit of coconut milk). It is heady stuff!

Cara made Spicy Cauliflower Soup from One Hot Stove. Many thanks to Myamii for hosting this enjoyable event.

Pseudo Panha

Dear Winter,
How can I miss you if you never go away?

But I should not fret too much. This being St. Louis, the lingering chills of late winter will turn into the sweltering heat of summer soon enough. And this time, I shall be prepared with a tall jug of rejuvenating panha in the fridge. The traditional version of this drink calls for raw mangoes, but what I tried making today is a very clever and innovative version that uses applesauce, a creative recipe shared by The Cooker. In North America, the odds of finding a 20$ bill on the sidewalk are far better than the odds of finding a decent kairi (raw mango), so coming upon this recipe was a very lucky thing.

Applesauce, which is nothing but stewed, mashed apples, is ubiquitously available in the US. If you use store-bought applesauce, just check the label to make sure there is no added sugar or other additives. The one I used has only one ingredient (apples). Applesauce is easy to make at home; see recipes here, here and here. For this panha, I would make plain applesauce without any added spices.

My slight tweak to the recipe: I used agave nectar as the sweetener instead of sugar. Agave nectar is a newfangled product of the ancient agave plant, the same succulent that gives us tequila. I have started using agave nectar as a sweetener for beverages like tea (and this panha) because it dissolves really well, and has a lower glycemic index than sugar. It is more expensive than regular sugar, but I am quite happy to pay a little extra for something that I use very little of in the first place. Of course, in this recipe, one could use any sweetener at all. In fact, next time I will try using jaggery, the way I make the traditional version of panha.

Applesauce Panha

(Makes about 3 servings; adapted from The Cooker)
Ingredients:
1 C plain applesauce
2 C filtered water
hefty pinch of salt
2 t lemon juice (or to taste)
2 t agave nectar (or to taste)
1/2 t cardamom powder
Method:
1. In a small saucepan, cook the applesauce on low heat for 10 minutes or so.
2. Let it cool down for 30-60 minutes.
3. Add the rest of the ingredients, stir well and taste. Adjust the flavors if necessary to get the right balance of salty-tangy-sweet.
4. Serve chilled!

There is nothing "pseudo" about this taste of this panha: it is utterly refreshing and startling similar to the real thing. I poured myself a glass of applesauce panha when I got back from the gym, all thirsty and exhausted. Every gulp was oh-so-sweet and restorative. Thank you, Ms. Cooker.

This post goes to Coffee's popular Monthly Blog Patrol hosted this month by our favorite mixologist Sig with the theme (surprise, surprise): Mixed Drinks! Cheers!

Idli Dosa Love

I am big on breakfasts, and strongly believe in equal opportunity for breakfast foods- so you will often catch me serving them for lunch, tea and dinner as well. This month (or what's left of it), I decided to give some thought to including more whole grains into breakfast. I do love my so-not-whole-grain poha, sabudana, rava dosa and baguettes, but let me add some whole grains to my repertoire too.

Today's whole-grain tweak: Brown rice in idlis and dosas. The idli-dosa family of breakfast foods has got to be one of the most strongest contenders in the "nutritious meets delicious" department. There is something about the whole ritual of soaking rice and lentils, grinding them, fermenting the batter and churning out fluffy idlis and crispy dosas that is just very fulfilling. Makes me feel like a real proper cook :D

Until a month or two ago, the biggest challenge for me was the grinding of the batter; I had to manage with my KitchenAid food processor. Just for the record, the food processor was able to gring soaked rice and urad dal (separately) quite well, but was an utter failure when it came to grinding soaked parboiled rice. I would bite my lip nervously every time I made batter wondering if today was the day when my delicate machine would decide that it was not built for such arduous tasks and die on me. The best way to grind these batters at home is to buy one of those heavy-duty wet grinders (developed and manufactured in India) that are uniquely designed for this purpose. But you know what- they are quite expensive and I was quite sure that one was never going to fit into my budget at this time. Then I got one of these wet grinders as a gift! V's cousin bought a newer, smaller version and generously let me have her wet grinder. This is one impressive machine. A huge metal drum with a stone floor holds two huge grinding stones (scroll down in that link to take a look at them). Start the heavy-duty motor, and even the most unyielding dal and rice is churned into a buttery paste.

One of the first recipes I tried in the wet grinder was Jugalbandi's Whole-Grain Idlis. Yes, I finally have some gorgeous rosematta rice in my pantry.

Some time ago, I whined in a post about not being able to find rosematta rice around here. Two kind souls responded: my friend Madhu came over with rosematta rice for me to try and the one and only Linda mailed me a beautiful glass jar of rosematta from far, far away! Now this is when you soberly realize what a lucky girl you are- when even your petulant whining leads kind friends to help you.

I followed Bee and Jai's recipe except that I skipped the 2 T of cooked rice/poha/soaked bread. I like this recipe because (a) it combines brown rice and parboiled rice (the latter, although not technically a whole grain, does retain a great many of its nutrients, if I understand correctly), (b) makes a small batch of 12-15 idlis which is nice because most idli recipes are designed to make enough idlis to feed a small village, (c) includes a tip for soaking the rice and lentils in filtered water and not chlorinated tap water (I never thought of that!).

The batter fermented beautifully without the need for any interventions such as the surreptitious addition of fruit salt :D. I am lucky in that respect; fermentation has never been a problem in my present kitchen. Still, whenever I ferment something overnight, I do tend to worry about it and obsess over it. The first thought as I cross the hazy land of half-sleep is, did the batter ferment? It is enough to jerk me wide awake and get me to stumble in the darkness to the kitchen and check on the bowl of batter. A whiff of the sweet-sour aroma of fermented batter and a look at the bubbling mass in the half-light, and I am able to heave a sigh of relief.

Here are the idlis, served with huli (now updated with a link to Latha's secret family recipe for vibrant huli powder). See all those holes that the yeasty beasties so obligingly made?


And if steamed whole-grain idlis feel a little too healthy, you can always find creative ways to convert them into a guilty pleasure. Exhibit A: fried idli. Idlis cut into 4-5 slices, then fried in a T or so of oil until crispy.


Now that I have the wet grinder, I am like a kid with her new toy- can't stop playing with it. Here's another recipe I tried: Ashwini's Mushti Polo. Her engaging write-up tells us the origin of the name of this dosa. Adding poha (flattened rice flakes) to dosa is something new to me. I did follow the recipe exactly, except to use 1 C brown rice and 1 C white rice in place of 2 C white rice. I figured, with the white poha being refined, I would add some brown rice and split the difference in terms of whole grains. It has worked beautifully for me every time I sub brown rice for white rice in a dosa recipe. Next time, I will try all brown rice in this recipe.

The poha really helps the fermentation along, and this was the laciest and airiest dosa I have ever made in my life. It was great in the lunch-box too! I served this with pearl-onion sambar and parsley chutney (the normal coconut-cilantro-green chillies chutney but using parsley instead of cilantro because it was what I had on hand).


Poha dosas are very popular in the food blog world:
Sharmi's Atukula Attlu looks incredibly spongy and uses sour yogurt or buttermilk to help the fermentation along.
Shilpa prefers to call her poha dosa Masti Dosa- that's how much fun it is to make and eat!
Namratha's Set Dosa comes with a great story of how that name came about.

*** *** ***
Mandira, the talented blogger over at Ahaar, just wrote a cover story for Khabar, monthly Indian-American magazine published from Atlanta. Click to read the story, "The Call of the Kitchen". Congratulations on a beautiful article, Mandira. She was kind enough to interview me for it, although I am well aware that I absolutely do not belong in the list of accomplished cooks and writers featured there.

*** *** ***
Thank you so much for your kind thoughts and wishes for our puppy. We love this dog something awful and you have no idea how grateful I am for the wishes he gets from folks near and far.

Hello

I know...I know, it has been nearly a month since my last post. It has been one of those crazy months when life just came at me at top speed and blogging was the first thing to be crossed off the list temporarily.

Our Dale bhu-bhu began showing some strange symptoms a couple of weeks ago. Since he is 9 years old now (quite possibly even older), we are realistic enough to expect some age-related health issues. Well, the poor puppy endured a fair bit of poking and prodding in his usual peaceful and stoic manner as his vet tried to diagnose what the heck is going on, and it turns out that he has a hormonal disorder called Addison's disease. We are taking it one day at a time and hoping he responds to the hormone replacement. By all accounts, this is something that can be managed so we are quite optimistic about Dale's health.

I'll be back with a real post in a couple of days. Meanwhile, here are my Daily Tiffin columns:
February: Dear Food Diary
March: Cutting-Edge Safety

Also, here is a look at what The Cooker and Mandira cooked up with their arusuvai surprises.

And to two sweet bloggers, Arundati and Seema, thank you for for sharing the "Nice Matters" award with me...it cheered me up during this rather stressful month!