tag:blogger.com,1999:blog-134183812024-03-07T10:33:04.553+05:30(Lima) Beans and Delhi Cha(a)tAll things FOOD from Peru and India.Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-13418381.post-55590732537283657282007-11-05T22:13:00.000+05:302007-11-05T22:16:41.231+05:30We Promise....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxD8UGRmGJXCQ3V3j9HLnFwbxD5J5uFblwdIJyGKJMvSYLIIvpMj0W53eJEEQaa89ocOgAVjNiCHncz5QJaEOsIgcSJZRWVoVlCB10pkwyLAsTTlv2Cfq-_OE-qRleJlvfhm7ihw/s1600-h/back.bmp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxD8UGRmGJXCQ3V3j9HLnFwbxD5J5uFblwdIJyGKJMvSYLIIvpMj0W53eJEEQaa89ocOgAVjNiCHncz5QJaEOsIgcSJZRWVoVlCB10pkwyLAsTTlv2Cfq-_OE-qRleJlvfhm7ihw/s320/back.bmp" alt="" id="BLOGGER_PHOTO_ID_5129398582945297106" border="0" /></a>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com8tag:blogger.com,1999:blog-13418381.post-1168703382028446652007-01-13T21:02:00.000+05:302007-02-25T20:42:47.436+05:30Season's Greens<div style="text-align: justify;">A <a href="http://limadelhi.blogspot.com/2006/11/happy-turkey-day-yes-i-mean-xmas.html">couple of posts back</a>, Cesar promised I would be blogging about some Indian festivals. Well, here I am, with one that is celebrated on this very day (13th January) every year. <span style="font-weight: bold;">Lohri </span>heralds the harvest season in north India, when fields are awash with Rabi crops, sown in early winter. Two months from now, the sparkling golden wheat will be ready for harvest.<br /></div><div style="text-align: justify;"><blockquote><br /><span style="font-size:85%;"><a style="color: rgb(153, 0, 0);" href="http://hinduism.about.com/library/weekly/aa011203a.htm">In Punjab, the breadbasket of India, wheat is the main winter crop, which is sown in October and harvested in March or April. In January, the fields come up with the promise of a golden harvest, and farmers celebrate Lohri during this rest period before the cutting and gathering of crops.</a></span></blockquote><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/3078/1178/1600/438210/Rewri___Mathura_Alu_002.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/3078/1178/200/622353/Rewri___Mathura_Alu_002.jpg" alt="" border="0" /></a>Born and brought up in Delhi, which is situated in north India and happens to be a bastion of north Indian culture, I have been witness to many a Lohri celebrations. It’s a fun festival, with an evening bonfire being the highlight. A fire is lit outside houses, and people move around it in a circle, dropping popcorns, peanuts, and other wintry goodies into it. Supposed to mark an offering to the fire god wishing for prosperity, this is a tradition that perfectly fits the season. Nothing can be more heartwarming than the community coming out in the evening and sharing joy before a warm, glowing fire.<br /><br />As the evening wears down, the celebration is rounded off with a traditional dinner of Makki di Roti (maizemeal bread) and Sarson da Saag (mustard greens curry). Let’s gather then for a hearty meal, shall we?<br /><br /><span style="color: rgb(0, 102, 0); font-weight: bold;">Sarson Saag (Mustard Greens Curry)</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Mustard Greens: 500 grams<br />Bathua Greens: 250 grams<br />Ginger paste: 1 teaspoon<br />Onion paste: 2 tablespoons<br />Garlic paste: 1 teaspoon<br />Tomatoes: 2, chopped fine<br />Green chilies: 3-4, chopped<br />Oil<br />Ghee/White butter: 1 teaspoon<br />Salt: To taste<br />Sugar: A pinch<br /><br /><span style="font-weight: bold;">Method:</span><br /><br />1. Chop the greens finely and wash well. Boil until soft, then blend with the green chilies.<br />2. Heat 2 tablespoons of oil in a wok. Add the onion, ginger, and garlic pastes. Fry for a few minutes.<br />3. Add the chopped tomato and stir until the oil separates.<br />4. Add the blended greens, salt, and sugar. Keep stirring until the greens thicken. Turn off heat.<br />5. Add the ghee/white butter.<br />6. Serve hot with makki ki roti (recipe follows).<br /><br /><span style="color: rgb(0, 102, 0); font-weight: bold;">Makki ki Roti (Maizemeal/Cornmeal Bread):</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Maizemeal: 1 cup<br />Wheat flour: ½ cup<br />Radish: A small piece, grated<br />Green chili: 1, chopped fine<br />Coriander leaves: Few sprigs, chopped fine<br />Lukewarm water: Enough to bind the maizemeal into a soft yet firm dough.<br />Salt: To taste<br /><br /><span style="font-weight: bold;">Method:</span><br /><br />1. Combine all the ingredients and bind into a soft yet firm dough. Add half of the wheat flour if needed.<br />2. Make small balls out of the dough. Use a rolling pin to flatten the balls into round breads or rotis. Keep the bread a little thick.<br />3. Place the roti on a warm griddle. Be careful; maizemeal dough tends to be a little brittle.<br />4. Fry on both sides until you get that nice golden hue.<br />5. Plop it straight to the plate and serve with hot sarson ka saag and a piece of jaggery. This is the traditional accompaniment.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/3078/1178/1600/502989/Sarson_Saag_011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/3078/1178/400/871416/Sarson_Saag_011.jpg" alt="" border="0" /></a><br />Relish!<br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:85%;" >~ Sury</span><br /><br /></div>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com23tag:blogger.com,1999:blog-13418381.post-1168150525418857222007-01-07T10:40:00.000+05:302007-02-20T22:30:48.046+05:30Mushrooming My Way Back...<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/3078/1178/1600/405617/Thank%20You.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/3078/1178/320/611976/Thank%20You.jpg" alt="" border="0" /></a>It's been a while, hasn't it? As I write this first proper foodie post of 2007, I have some Thank Yous to say. My gratitude to all of you who kept our humble blog listed on your blogrolls despite our unexplained absence; a big thank you to new friends who wished to exchange links with us (the links will be up with this post, I promise); much appreciation for all the kind comments that came in to our sporadic posts, reassuring us our blog hadn't yet been sucked up by a big black hole. Many thanks for staying our friends. :-)<br /><br />I have missed the food blogging experience and have been every bit sore about it. I missed the encouragement and inspiration from fellow food bloggers, the propeller which fuelled my culinary adventures with such gusto. I hope to get back on that adventure trail with you all soon. That's what brought me back here to share with you my experiment with...<br /></div><div style="text-align: justify;"><br /><span style="font-weight: bold;">Achari mushroom</span>. <span style="font-style: italic;">Achar</span> is the Hindi word for pickle, as many of you may know. I had seen the recipe for Achari Paneer (cottage cheese) somewhere and thought of adapting the same for cooking mushrooms. The recipe is simple and uses the spices that usually go into the making of north Indian pickles. The experiment went well and produced a tongue-clicking, finger-licking dish. Here it is:<br /><br /><span style="color: rgb(0, 102, 0); font-weight: bold;">Achari Mushroom</span><br /><br /><span style="font-weight: bold;">Ingredients:<br /><br /></span>White button mushroom: 250 grams, cut into cubes or halves<br />Mustard seeds: 1/2 teaspoon<br />Fenugreek (methi) seeds: 1/2 teaspoon<br />Cumin (jeera) seeds: 1 teaspoon<br />Nigella (kalonji) seeds: 1/2 teaspoon<br />Fennel seeds: 1 teaspoon<br />Turmeric powder: 1 teaspoon<br />Yogurt: 1 cup (beaten well)<br />Onions: 2, chopped fine<br />Coriander/Mint leaves: 4 teaspoons, finely chopped<br />Green chili: 2-3, slit in the middle<br />Oil: 2 tablespoons<br />Sugar: 1/2 teaspoon<br />Salt: To taste<br /><br /><span style="font-weight: bold;">Method:</span><br /><br />1. Heat oil in a wok and add the mustard seeds, fenugreek seeds, cumin seeds, nigella seeds, and cumin seeds.<br /><br />2. When the seeds start spluttering, add the chopped onions and stir. Fry until they turn translucent.<br /><br />3. Add the mushrooms<br /><br />4. Add the beaten curd and mix well, stirring constantly. Cook for 2-3 minutes.<br /><br />5. Add turmeric powder, salt and sugar. Mix well.<br /><br />6. Garnish with green chilies, mint and coriander leaves.<br /><br />7. Serve hot with roti/paratha/naan.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/3078/1178/1600/577152/Achari%20Mushroom%20001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/3078/1178/400/252238/Achari%20Mushroom%20001.jpg" alt="" border="0" /></a><br />Achari mushroom tastes expectedly tangy (perfect for my palate) and takes no time to cook. If you are in a hurry and want to eat something delicious, this is the perfect item for you. Give it a try and do let me know how it turns out in your kitchen.<br /><br />Happy cooking and hearty eating, all!<br /><br /><span style="font-size:85%;"><span style="color: rgb(153, 0, 0); font-weight: bold;">~ Sury</span></span><br /><br /></div>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com15tag:blogger.com,1999:blog-13418381.post-1167629140258343422007-01-01T10:52:00.000+05:302007-02-08T11:09:58.706+05:30Happy New Year!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/3078/1178/1600/923670/000_0134.jpg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/3078/1178/400/613210/000_0134.jpg.jpg" alt="" border="0" /></a><br /><span style="color: rgb(204, 0, 0);font-size:130%;" >Wishing all our friends a hearty and full-filling NEW YEAR!</span><br /><br /><span style="font-size:85%;">Sury & Cesar</span>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com8tag:blogger.com,1999:blog-13418381.post-1164297932036905292006-11-23T21:29:00.000+05:302007-01-06T18:14:54.670+05:30Happy Turkey Day! (yes, I mean Xmas)Long time no see! It's been a couple of crazy months for Sury and me, which has kept us away from our little food blog. We've kept it on our minds every day though, and we hope that now that we're back, some of you will still be around.<br /><br />Did the title of this post catch you by surprise? Turkey day, this guy must be waaay behind. I know our readers in Uncle Sam's land are certainly thinking that way. Turkey is the traditional dish in Thanksgiving, one of America's most significative holidays, celebrated on the fourth Thursday of November. Thousands of families get together, give thanks for the blessings they received during the year and enjoy the biggest feast of the year. As a matter of fact many American families celebrate Christmas with family and friends, children asleep waiting for Santa while the grownups share a quite evening with lots of lights, eggnog, cookies and carols.<br /><br />But of course, the world is huge and the traditions vary. For starters we don't celebrate Thanksgiving in Peru. But we do have a feast one month later on Christmas Eve. And here too, turkey is the star.<br /><br />So don't be shy, come in (it's sunny here, summer starting so no need for coats), sit at the table and let me show you what Christmas dinner looks like around here.<br /><br />Us carnivore beings have an assortment of meat to choose from, from the traditional turkey, to glased ham, chicken roll or smoked pork...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/4395/1178/1600/76845/pechuga-de-pavo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/4395/1178/320/478411/pechuga-de-pavo.jpg" border="0" alt="" /></a><center><i>Turkey Breast Slices</i></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/4395/1178/1600/7280/jamon-glaseado.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/4395/1178/320/327201/jamon-glaseado.jpg" border="0" alt="" /></a><center><i>Glased Ham</i></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/4395/1178/1600/396168/pollo-enrollado-horneado.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/4395/1178/320/687774/pollo-enrollado-horneado.jpg" border="0" alt="" /></a><center><i>Chicken Roll</i></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/4395/1178/1600/522128/pierna-horneada-de-cerdo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/4395/1178/320/374137/pierna-horneada-de-cerdo.jpg" border="0" alt="" /></a><center><i>Smoked Pork</i></center><br /><br />Make sure to grab a scoop of that delicios Waldorf salad...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/4395/1178/1600/130027/ensalada-waldorf.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/4395/1178/320/406463/ensalada-waldorf.jpg" border="0" alt="" /></a><br /><br />And if you are in for something sweet, the traditional apple puree is ready to serve...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/4395/1178/1600/545955/pure-de-manzana.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/4395/1178/320/859347/pure-de-manzana.jpg" border="0" alt="" /></a><br /><br />Last but not least, we have an assortment of rice dishes...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/4395/1178/1600/444562/arroz-con-aceitunas.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/4395/1178/320/845955/arroz-con-aceitunas.jpg" border="0" alt="" /></a><center><i>Olive Rice<br>(rice, raisins, onions, black olives, pepper, pecans, bacon, Parmesan)</i></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/4395/1178/1600/835270/arroz-arabe.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/4395/1178/320/105135/arroz-arabe.jpg" border="0" alt="" /></a><center><i>Arabian Rice<br>(rice, angel hair pasta, raisins, bacon, Coca Cola, pepper, pecans, paprika, sugar)</i></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/4395/1178/1600/804483/arroz-pascua.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/4395/1178/320/479243/arroz-pascua.jpg" border="0" alt="" /></a><center><i>Christmas Rice<br>(rice, white onions, raisins, curry, mushrooms, celery, margarine, ham, pepper, pecans)</i></center><br /><br />Now, if you are like me (my family is very small and we usually keep it very simple), you can grab a few cookies, a nice cup of hot chocolate and a slice of our traditional Panetón (fruitcake) with a generous spread of butter.<br /><br />Our friend Sury will be also telling us about her own festivals and traditions and the traditional dishes that are present in India. what about you? How do you celebrate? What do you have?<br /><br />All that's left for me to say is, Happy Holidays to everyone! Thanks for visiting :)<br /><br />Now grab a plate and enjoy!<br /><br /><br />Cesarcesarcarloshttp://www.blogger.com/profile/06521521008555753588noreply@blogger.com9tag:blogger.com,1999:blog-13418381.post-1161407421598205682006-10-21T10:36:00.000+05:302006-12-20T04:00:53.483+05:30Happy Diwali -:)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Diwali%20009.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/400/Diwali%20009.jpg" alt="" border="0" /></a><br /><br /><span style="font-size:130%;"><span style="color: rgb(153, 0, 0); font-weight: bold;"><center><span style="font-weight: normal;font-size:130%;" >Wishing a Bright and Safe Diwali to all our readers!</span><br /><br /><br /><br /></center></span></span>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com12tag:blogger.com,1999:blog-13418381.post-1158209225959396202006-09-14T10:13:00.000+05:302006-10-10T14:19:34.423+05:30Happy Birthday!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/000_0505.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/400/000_0505.jpg" alt="" border="0" /></a><span style="font-size:85%;"><br /></span><div style="text-align: justify;"><span style="color: rgb(204, 0, 0);font-size:85%;" >Dear Friends, </span> <span style="font-size:85%;"><br /><br /></span><span style="color: rgb(204, 0, 0);font-size:85%;" >Please join me in wishing the co-author of this blog a very happy birthday. </span><br /><br /><span style="font-size:130%;"><span style="color: rgb(0, 0, 153); font-weight: bold;"><span style="font-size:100%;">MANY HAPPY RETURNS OF THE DAY, CESAR!</span></span></span><br /><br /><span style="font-size:130%;"><span style="color: rgb(0, 0, 153);font-size:78%;" ><span style="color: rgb(204, 0, 0);">~ Sury</span></span></span><br /></div>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com12tag:blogger.com,1999:blog-13418381.post-1157867230093954042006-09-10T10:23:00.000+05:302007-02-08T07:17:09.953+05:30Green Bell Pepper stuffed with Kidney Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Stuffed%20Green%20Bell%20Pepper%20003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Stuffed%20Green%20Bell%20Pepper%20003.jpg" alt="" border="0" /></a><br /><div style="text-align: justify;">Food enthusiasts don't just cook. They try to live food as much as they can. They read food books, spend hours on the Internet browsing through food sites and blogs, and watch food shows on the television. I do all of those; so even if I go on a hibernation here on the blog, I am not away from things culinary.<br /><br /><a href="http://www.travelandlivingindia.com/_home/">Discovery Travel & Living</a> airs some fantastic foodie shows, one of which is <span style="color: rgb(153, 51, 0); font-weight: bold;">Planet Food</span>. The show features the cuisine of a country in each new episode, with the host sampling the best and most popular food items of that region. It's a zesty show, and you're almost there with the host, tasting the amazing fare on offer. I rarely miss it. And sometimes, I even cook some of the samples they show. Today's post is an account of one such adventurous venture that didn't go wrong. Thankfully.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/150x150WHblogging.43.6.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/200/150x150WHblogging.43.5.jpg" alt="" border="0" /></a>This dish belongs to Mexico. It's roasted green bell pepper stuffed with kidney beans. You can use any other type of bean too; I used this one because it's widely available in India. And since it has some nutritional advantages to it, I am also entering it into <a href="http://kalynskitchen.blogspot.com/">Kalyn's</a> <span style="font-weight: bold;">Weekend Herb Blogging</span>.<br /><br /><span style="font-size:85%;"><a href="http://www.annecollins.com/diet_foods/kidney-beans.htm"><span style="font-family:Verdana;">Like most beans, kidney beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, iron, manganese, copper and zinc. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Kidney beans also contain protease inhibitors which frustrate the development of cancerous cells.</span></a></span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Stuffed%20Green%20Bell%20Pepper%20004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Stuffed%20Green%20Bell%20Pepper%20004.jpg" alt="" border="0" /></a><br />Armed with those facts, we should now proceed to cook this deliciously simple dish, right? So let's get going!<br /><br /><span style="color: rgb(0, 102, 0); font-weight: bold;">Roasted Capsicum stuffed with Kidney Beans (Serves 2)</span><br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">Ingredients:</span></span><br /><br />Green Bell Pepper/Capsicum: 2 medium sized<br />Kidney beans: 1 1/2-2 cups<br />Onion: 1 large, coarsely chopped<br />Garlic: 4-5 big cloves, minced<br />Ginger: 1 inch block, grated<br />Tomato: 2 medium, chopped fine<br />Green chili: 1-2, finely chopped<br />Asafotedia/Heeng: A pinch<br />Mixed Italian herbs: 1/2 teaspoon<br />Salt: To taste<br />Oil<br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">Method:</span></span><br /><br />1. Wash the kidney beans in running water. Soak them in a pot and bring to a boil. Turn off the heat and let the beans soak for 5-6 hours.<br /><br />2. Once the beans have been nicely soaked, cook them in a pressure cooker along with the onion, garlic, and ginger. Add some salt. Cook for 5-6 whistles. Turn off the heat.<br /><br />3. Once the pressure has been released, take out the beans on a large bowl, with as little of the soup as possible.<br /><br />4. Heat oil in a wok. Add the heeng, the chopped tomato, and the green chili. Fry until the oil gets separated.<br /><br />6. Now add the kidney beans to this mix. Add a little of the water in which you earlier cooked it. Add the mixed herbs and some more salt if needed. Stir well. Cook until the water has evaporated. Turn off the heat and keep aside.<br /><br />7. Wash the green bell pepper nicely. Cut the top part and scoop out the seeds. Now coat it with a layer of oil and roast it over fire. Let the skin turn all black. Don't worry, only the outer skin will get charred, the pepper will still remain nicely edible.<br /><br />8. Turn off the heat. Let the peppers cool a bit. Now with the help of a knife, peel out the outer, charred layer of the pepper. Do this carefully, or you might end up slicing the pepper a bit deeper than desirable.<br /><br />9. Now stuff the pepper with the cooked kidney beans with the help of a spoon. Fill it to the brim.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Stuffed%20Green%20Bell%20Pepper%20005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/400/Stuffed%20Green%20Bell%20Pepper%20005.jpg" alt="" border="0" /></a><br />Bingo! Your pepper is ready to be eaten. Serve with roti or bread, or just eat as a snack. This tastes really nice. The soft and mushy beans are a great contrast to the crunchy bell pepper. Add to that the smoky flavour of the pepper itself. A complex layer of tastes packed within a compact food item. Do try it; you will be surprisingly delighted.<br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">~ Sury</span></span><br /></div>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com13tag:blogger.com,1999:blog-13418381.post-1157333551990637302006-09-04T06:36:00.000+05:302007-02-14T06:24:22.026+05:30Garden Fish<div style="text-align: justify;">Our regular readers by now know I live in the coast of Peru where, of course, fish is an important and welcomed ingredient in many homes. It's interesting though that I was never such a big fan of fish. As a child I frowned whenever my mother made something apart from canned tuna... with one exception.<br /></div><div style="text-align: justify;"><br />There was this dish I loved, it was called Garden Fish (I never knew why) and I always knew it was coming when I saw my mother cutting fish into those dice-sized cubes. This is a simple one for all the fish lovers, with an assortment of vegetables (carrots, peas, bell peppers). The fish cubes are previously fried and then mixed with the rest of the ingredients. You can serve it with some rice the way we do at home.<br /></div><br /><div style="text-align: justify;">I have to say, after all these years I've changed my views towards fish, I actually love tuna and salmon and trout, but Garden Fish will forever be this tradition which never fails to bring back those childhood memories.<br /><br />Wanna take a look at it?<br /><br /><strong>Ingredients (for 6):</strong><br /></div><br />1 kg. fresh fish<br />1/2 cup flour<br />1/2 cup bread powder<br />salt & pepper<br />1/2 cup oil<br />1 chopped med-size onion<br />1 tsp. minced garlic<br />1 <a href="http://limadelhi.blogspot.com/2005/12/peruvian-rice-and-chicken.html">green aji</a> in stripes<br />1 med-size chopped tomato<br />1 red bell pepper in stripes<br />1 <a href="http://limadelhi.blogspot.com/2005/12/peruvian-rice-and-chicken.html">choclo</a> (maize)<br />1 carrot<br />1/4 kg. peas<br />1/2 kg. potatoes<br /><br /><br /><strong>Preparation:</strong><br /><br /><div style="text-align: justify;">1. Season the fish with salt and pepper, cut in small cubes, dunk them in the bread powder and flour and fry.<br /></div><br /><a href="http://photos1.blogger.com/blogger/4395/1178/1600/000_1020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/4395/1178/320/000_1020.jpg" alt="" border="0" /></a><br /><br /><div style="text-align: justify;">2. In 3 tbsp. oil fry onion, garlic, ají, salt, pepper, tomato and half the bell pepper. When it's well cooked add the choclo grains and carrot; let cook for 15 minutes then add potatoes (and more water if needed). Cook on low heat.<br /><br />3. Finally, add the fried fished cubes and the rest of the bell pepper; mix and remove from the heat.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/000_1021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/400/000_1021.jpg" alt="" border="0" /></a><br /><div style="text-align: justify;">I hope you get to try this evocative dish and I hope you enjoy it :)<br /><br />Dig in!<br /><br /><strong>Cesar</strong></div>cesarcarloshttp://www.blogger.com/profile/06521521008555753588noreply@blogger.com8tag:blogger.com,1999:blog-13418381.post-1155134942854494712006-08-09T19:10:00.000+05:302006-12-22T08:12:45.810+05:30Something Corn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/4395/1178/1600/sweetcorn.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/4395/1178/200/sweetcorn.jpg" alt="" border="0" /></a><div style="text-align: justify;"><div style="text-align: justify;">Honest confession: I am not a fan of roasted corn on the cob. I can have them, but I don't crave them, and unlike my mother and brother, I seldom feel a dying urge to have them the moment I spot a street vendor selling <a style="font-style: italic;" href="http://www.cuisinecuisine.com/Bhutta.htm">bhutta</a>.<br /></div><br />Last week, I saw one such vendor passing by our house and brought a fresh (unroasted) corn on the cob from him. And then, I didn't have a clue what to do with it.<br /><br />The heavens must have taken pity on me and decided to pull me through this corny wicket. Why else would I mention that I was looking for a simple corn recipe to SJ, my friend from Tennessee? SJ happens to be an editor and a food writer-lover. The moment he heard my question, he said "Have you tried fried corn?" Of course I hadn't. So my good friend from Tennessee relayed the recipe over IM and got me all excited.<br /><br />This incredibly simple dish tastes amazing. So if you are looking for something to munch on with your evening tea, try this out. I highly recommend it.<br /><br /><span style="font-weight: bold; color: rgb(0, 102, 0);">Fried Corn (Serves Two)</span><br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">Ingredients:</span></span><br />Corn on the cob: 1<br />Capsicum: 1 (chopped into small cubes)<br />Onion: 1, medium sized (chopped)<br />Garlic: 1 fat clove (finely chopped)<br />Tomato: 1 medium sized (finely chopped)<br />Mixed Italian Herbs: 1/2 teaspoon<br />Salt: To taste<br />Butter/Vegetable oil for frying<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 0);font-size:85%;" >Method:</span><br />1. Boil the corn on the cob for about six minutes. Drain off water and keep in refrigerator for a day.<br />2. Next day: Fry the onion and garlic until onions are translucent.<br />3. Add the tomato and fry some more.<br />4. Add the capsicum and saute for a couple of minutes.<br />5. Now add the corn, taken off the cob to the above mix.<br />6. Add the herbs and salt.<br />7. Stir nicely for 3-4 minutes, letting the corn mix well with the rest of the ingredients.<br />8. Serve hot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/4395/1178/1600/Fried%20Corn%20001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/4395/1178/400/Fried%20Corn%20001.jpg" alt="" border="0" /></a><br /><br />The final result far exceeded my expectations. Since this is one of the cheapest (not in terms of taste, only money) snacks, I shall be having it often. Thank you, SJ, for this zesty treat!<br /><br />I hope you all can try it out too, and relish it as much as I did.<br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">~ Sury</span></span><br /></div>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com21tag:blogger.com,1999:blog-13418381.post-1154721479068615292006-08-05T01:24:00.000+05:302007-02-13T14:14:29.000+05:30Back in Action (hopefully)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/sunflower%20small.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/200/sunflower%20small.jpg" alt="" border="0" /></a>Howdy Bloggers!<br /><div style="text-align: justify;"><br />We've been experiencing some weird stuff lately. Our comments didn't work. Neither did the Permalinks. It looks as if this pair of clueless food lovers have found a way to fix these glitches. Let's hope they stick. We hope these troubles don't make you think twice about visiting us. You'll all be always welcomed here. So stick around, drop us a line and enjoy. Plenty of limadelhi to go around for a long time ;)<br /><br /><strong>Cesar and Sury</strong></div>cesarcarloshttp://www.blogger.com/profile/06521521008555753588noreply@blogger.com9tag:blogger.com,1999:blog-13418381.post-1154138375589677762006-07-29T06:40:00.000+05:302007-02-17T20:50:44.313+05:30Independence Day and a Dish for the Ocassion<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/flag.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/200/flag.jpg" alt="" border="0" /></a>Hey, Bloggers. Happy 28th. Yup, for us in Peru it's a special ocassion because it is the day of our independence. This year the date is even more special because as of today we have a brand new president in office. Let's all wish that his period is one for progress an justice for us Peruvians.<br /></div><div style="text-align: justify;"><br />So, Patriot Party (that's what we call today and tomorrow). Streets are decorated with the red and white flag -and not just streets, cars, houses, workstations-, people carry the red and white badges, and some trade their usual playlists for some Criollan music to get into the mood.<br /><br />And of course, you can't have a real Patriot Party without Peruvian food. That's right. Starting breakfast with a traditional <em>panetón</em> you can expect a variety of traditional dishes to grace your palate. <em>Anticuchos</em>? <em>Tequeños</em>? Sounds really good. Something sweet? How about some <em>Mazamorra</em>? And take with you a glass of <em>chicha</em> while you're at it.<br /><br />Yes, lots of traditional stuff out there. I'va had the chance to introduce these to you along the way. But this is Patriot Party! Time for the big guns. Time for the mother of all Peruvian dishes.<br /><br />You guessed it. Gather around for a great <em>Ceviche</em>!<br /><br /><em>Ceviche</em> is the Peruvian dish by excellence. Unique in the world (yeah, there have been attempts to make it in other places, but the real <em>ceviche </em>is as Peruvian as the flag) ceviche as you might know is fish based. But the key ingredient, the one that makes it Peruvian, is our lemon. I had the chance to talk to you about our lemons: small in size, extremely sour. Our lemon is so strong that it can "cook" the raw fish in a matter of hours, and charge it with a powerful taste. To this you add onions and for the commando-type <em>aji </em>and <em>rocoto </em>for a tongue-burning version. You then serve with an assortment of ingredients that make it more than a side-dish: lettuce, <em>camote </em>(sweet potato), <em>choclo </em>(maize), <em>yuca</em>, <em>cancha </em>and cilantro.<br /><br />Of course, ceviche has many variations. You can have the simple one, the traditional black clam ceviche, or the Mixed Ceviche which includes an assortment of seafood.<br /><br />And if you're feeling adventurous, try a glass of <em>Tiger Milk</em>. <em>Tiger Milk </em>is basically the pure juice of the ceviche, served as a drink. Strong, spicy and sour, this is what some people call "a beverage to arise the dead". Not only that, but it's a proven afrodisiac.<br /><br />So now I bring you a simple ceviche recipe, but not without a necessary disclaimer: without Peruvian lemon, you'll only get an approximation. If you want to taste the real thing, come to Peru on your next vacation, visit one of our many seafood restaurants and ask for a nice, big ceviche tray. You'll remember it forever.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Ceviche.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/400/Ceviche.jpg" alt="" border="0" /></a><br /><strong>Ingredients:</strong><br /><br />200gr fresh white fish<br />1/2 onion, cut in long thin slices (juliene)<br />1/2 tbsp salt<br />Chopped aji<br />5 fresh Peruvian lemons (you'll squeeze them only when needed, not before)<br />Lettuce<br />Boiled maize (Choclo)<br />Camote<br /><br /><strong>Preparation:</strong><br /><br />1. On a chopping board, clean the fish by removing all bones and dark parts. Chop it in small cubes and put those in a glass or ceramic bowl (**NOT plastic or aluminum**).<br />2. Peel and chop the onion and add to the fish. Add the aji and salt.<br />3. Squeeze the lemons over the fish. Mix with a steel spoon (**NOT wood**).<br />4. Let the fish rest. The lemon juice will "cook" the fish. This should happen over 3 or 4 hours. Stir every now and then.<br />5. When ready, serve with a bed of lettuce and <em>choclo </em>and <em>camote </em>slices.<br /><br />And while you're at it, grab your glass of Pisco Sour! Happy 28th!<br /><br /><strong>Cesar</strong></div>cesarcarloshttp://www.blogger.com/profile/06521521008555753588noreply@blogger.com7tag:blogger.com,1999:blog-13418381.post-1152797249727661182006-07-13T18:55:00.000+05:302006-07-26T06:52:30.526+05:30A Prayer for Mumbai<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Rain-soaked%20Greens%20016.0.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/200/Rain-soaked%20Greens%20016.0.jpg" alt="" border="0" /></a>May the <a href="http://news.bbc.co.uk/2/hi/south_asia/5169332.stm">bloodshed</a> end.<br /><br /><span style="font-weight: bold;">HELP:</span><br /><br /><a href="http://mumbaihelp.blogspot.com/">Mumbai Help</a><br /><br /><a href="http://www.mumbaipolice.org/">Mumbai Police</a><br /><br /><div style="text-align: justify;">Please take a moment to light an e-candle by clicking this <a href="http://clients.ibnlive.com/features/mumatt/index.php">CNN-IBN link</a>. For every candle lit (no money required), the news channel will donate a rupee toward the relief of the blast victims. Thanks.<br /></div>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com3tag:blogger.com,1999:blog-13418381.post-1152378928385508992006-07-08T22:18:00.000+05:302006-07-26T06:52:31.366+05:30Hit the Heat with Potatoes and Greens<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Alu-jhinge%20posto.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Alu-jhinge%20posto.jpg" alt="" border="0" /></a><br /><div style="text-align: justify;">This blog has not kept pace well with the rest of the food blogging world. The reason if you ask me is just one--summer. While I am aware that summer is a time for frolick across many European countries, in north India, it's living hell. Temperatures ranging between 40 degree C (106 F) to 47 C (113 F), unending power cuts, acute water scarcity, extreme humidity. The result? It leaves me listless and cranky, and food--eating or cooking--is the last thing on my mind.<br /><br />However, just because I feel sad to be away from this blog and you all for long, I keep returning. I will, even if the walk is a little slow until the rains come.<br /><br />And now, to cut the enervated rambling, here's the crux of the matter. Today's dish is Bengal's own comfort food, an item Bengalis might claim a patent for, just like the South of India can for Dosas and Idlis. It's a poppy-seed paste based dry dish, with potatoes and ridge gourd as the main ingredients. What else goes into it? Let's find out!<br /><br /><span style="font-weight: bold;">Alu-Jhinge Posto (Potato-Ridge Gourd in Poppy Seed Paste)</span><br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">Ingredients:</span></span><br /><br />Ridge gourd: 1, chopped into small pieces<br />Potato: 2, medium sized, cut in cubes<br />Poppy seeds paste: 2 tablespoons<br />Nigella: 1/2 teaspoon<br />Green chilli: 3-4, slit lengthwise<br />Salt, to taste<br />Oil<br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">Method:</span></span><br /><br />1. Heat oil in a wok and add the nigella seeds.<br />2. Add the potatoes and fry for 2-3 minutes. Now add the ridge gourd. Stir for another two minutes.<br />3. Add the poppy seeds paste.<br />4. Cover and cook, stirring in between.<br />5. Add half a cup of water and let simmer.<br />6. When potatoes are cooked, add salt and the slit green chillies.<br />7. Serve with hot rice.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Alu-jhinge%20posto%20001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Alu-jhinge%20posto%20001.jpg" alt="" border="0" /></a><br />Bengalis usually cook this using mustard oil, but you can use any vegetable oil. The taste of poppy seeds paste is unique and has a magnetic effect on the foodie subjected to it. So do give this very Bengali dish, a part of the culture's everyday fare, a try. And if you do, don't forget to let me know how you liked it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/150x150WHblogging.43.5.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/200/150x150WHblogging.43.4.jpg" alt="" border="0" /></a>And while we are at it, let this be my contribution to Weekend Herb Blogging, insituted by the famous Kalyn of <a href="http://kalynskitchen.blogspot.com/">Kalyn's Kitchen</a>. This weekend, as Kalyn is off to San Fransisco for a trip, WHB is being hosted by Gabriella of the wonderful blog <a href="http://mylifeasareluctanthousewife.blogspot.com/">My Life As A Reluctant Housewife.</a> All of you interested in learning about herbs from across the globe, peek into Gabriealla's blog for the round up.<br /><br />Until the rains come...<br /><br />~ <span style="font-weight: bold;">Sury </span></div>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com11tag:blogger.com,1999:blog-13418381.post-1151773044996028842006-07-01T20:47:00.000+05:302007-01-21T08:25:21.896+05:30Coming Home to Dal - JFI<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Garlic%20Dal%20004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Garlic%20Dal%20004.jpg" alt="" border="0" /></a>We have been really slacking as far as the housekeeping business of this blog goes. Please don't mind if the place looks somewhat dusty and neglected. Now that I am back in our blogging home, let me try and put everything in order so that you can sit around comfortably and enjoy some food.<br /></div><div style="text-align: justify;"><br />What's on the menu, you ask? Something hot, comforting, and very Indian. Okay, that's vague. How about making it simple and straight? It's dal I am talking about.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/jihva-button2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/200/jihva-button2.jpg" alt="" border="0" /></a>Am I thankful I didn't forget to cook for this month's <a href="http://www.sailusfood.com/2006/05/27/jihva-for-ingredients-dals-lentils/">Jihva For Ingredients</a> (JFI), hosted by the versatile <a href="http://www.sailusfood.com/">Sailu</a>. She chose dal or lentils as the theme, and I have brought a bowlful for you all. What's special about it? Well, it's different from the usual Bengali dals we cook at home, with the typical cumin or paanch-phoron tempering. Inspired by a recipe from a Sindhi Cookbook I recently added to my bookself, this dal is a delight to be cooked and relished over and over again. Don't go by my word. Try it for yourself, and you will know.<br /><br /><span style="font-weight: bold;">Sindhi Garlic Dal </span>(Adapted from The Essential Sindhi Cookbook by Aroona Reejsinghani)<br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">Ingredients:</span></span><br /><br />Masoor Dal: 1 cup (heaped)<br />Cumin seeds: 1/2 teaspoon<br />Turmeric powder: A pinch<br />Ghee (clarified butter): 1 tablespoon<br />Oil: 1 tablespoon<br />Asafoetida: A pinch<br />Garlic paste: 1 teaspoon<br />Ginger paste: 1 teaspoon<br />Curry leaves: A sprig<br />Green chillies: 3-4, slit, lengthwise<br />Tomato puree: 1/2 cup<br />Water: 2 1/2 cups<br />Salt: To taste<br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">Method:</span></span><br /><br />1. Wash the dal. Soak it in water for an hour and drain.<br />2. In a heavy-bottomed pan put dal, turmeric, salt and water. Cook on high heat, bring to a boil and hower the heat. Cook for another 15-20 minutes, until soft.<br />3. Remove from heat, mash the dal and set aside.<br />4. In a pan heat oil and ghee and add cumin seeds and asafoetida. Add ginger and garlic pastes when the cumin seeds stop crackling. Stir fry for a few minutes.<br />5. Add tomato puree, green chillies, curry leaves. Mix well. Cook for another 5-6 minutes.<br />6. Add the mashed dal to the above mix. Stir well.<br />7. Serve hot.<br /><br />I prefer to have this dal with rice, but I am sure it would go equally well with chapatis and paranthas. The garlic-curry leaves flavour blends in perfectly for this thick lentil soup. If ever there could be a living definition of comfort food, this would be it.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Garlic%20Dal%20001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/400/Garlic%20Dal%20001.jpg" alt="" border="0" /></a><br />Let the slurping begin!<br /><br /><span style="font-weight: bold;">~ Sury</span><br /><br /></div>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com13tag:blogger.com,1999:blog-13418381.post-1150483937460352282006-06-16T23:55:00.000+05:302007-01-25T03:31:03.306+05:30Remembering Grandma – I<span style="font-weight: bold;"> AMALTAS</span><br /><div style="text-align: justify;"><span style=""><span style="font-weight: bold;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Amaltas%20001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Amaltas%20001.jpg" alt="" border="0" /></a><span style="">It’s been more than fifteen years since I lost her, yet I still miss her cooking. Titti, as my brother and I used to call my maternal grandmother was a remarkable person. A writer with powerful wordsmith skills, she held equal dexterity in other departments—sewing, knitting, and of course cooking. She was also an active social worker. I miss her wisdom, her sunshine presence, her selfless love. And like I said in the beginning, I miss her cooking. <o:p></o:p></span></div><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style=""><o:p></o:p>Titti was an innovator. Not only did she excel in preparing traditional recipes to perfection, she also often created splendid wonders out of seemingly ordinary and at times unusual ingredients. <o:p></o:p></span></p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style="">And so it was with her experiment--successful, and oft-repeated--with Amaltas flowers. Whenever I see these resplendent yellow clusters, also known as golden showers, blowing through the hot </span><st1:city><st1:place><span style="">Delhi</span></st1:place></st1:city><span style=""> summer breeze, I think of Titti. And I think of the delicious fritters she produced from these flowers. <o:p></o:p></span></p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style="">So recently, when the prolific and talented <a href="http://aayisrecipes.com/2006/06/15/10-things-i-miss-of-moms-cooking-meme/">Shilpa tagged me</a> for the ten things I miss the most about my mother’s cooking, I thought of starting these posts about my grandma. You see, since my mother is right here with me, I don’t have to miss her cooking at all! But we both miss Titti’s full-of-love edible creations. Just last week, Ma thought of remembering my grandma by getting a bunch of Amaltas and frying some fritters off them. <o:p></o:p></span></p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style="">Even though I enjoyed helping Titti make these delightful pakoras or fritters, I didn’t know Amaltas is the proud owner of several medicinal properties. <o:p></o:p></span></p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style="color: rgb(102, 0, 0); font-style: italic;">The ancient Indian system of medicine attributes medicinal properties to almost all parts of amaltas tree, but it is the pulp of its fruit which is considered as an excellent laxative. The amaltas’ pulp has a peculiar flavour and is sweet in taste and cold in effect. It also has digestive, anti-inflammatory, anti-pyretic and blood purifying properties. A strong purgative, the root of amaltas is used in various skin diseases, while its leaves form an important part of many ointments and poultices. The bark of the tree, which is known as sumari, has astringent properties. From <a href="http://www.tribuneindia.com/2001/20010503/ldh3.htm">this link</a>. </span></p><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style="">Let me share with you all the simple recipe of Titti’s Amaltas fritters then. Since it fits the theme so well, this is also my entry for <a href="http://kalynskitchen.blogspot.com/">Kalyn’s</a> <span style="font-weight: bold;">Weekend Herb Blogging</span>.</span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/amaltas.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/amaltas.jpg" alt="" border="0" /></a><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style=""><span style="font-weight: bold;">Titti’s Amaltas Fritters</span><o:p></o:p></span></p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style=""><span style="font-weight: bold;">Ingredients:</span><o:p></o:p></span></p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style="">A bunch of freshly-plucked Amaltas blooms<br />Gram flour (besan): 2/3 cup<br />Green chili (chopped): 3-4<br />Nigella seeds (kalonji): 1/2 teaspoon<br />Salt, to taste<br />Water: 1 cup<o:p></o:p></span></p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style=""><o:p></o:p><span style="font-weight: bold;">Method:</span><o:p></o:p></span></p><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style=""><o:p> </o:p></span></p><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style=""><o:p> </o:p></span></p><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style=""><o:p>1.</o:p>Make a batter using the above ingredients. Make sure it has a thickish consistency, so you can make small fritters.<br />2. Heat oil in a wok and deep fry the fritters in batches.<br />3. Serve hot with chutney or ketchup or just like that.</span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/amaltas%20004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/amaltas%20004.jpg" alt="" border="0" /></a><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style=""><o:p> </o:p></span></p><div style="text-align: justify;"> <span style="">Nothing special about the fritters, really. Yes, they do taste yummy, but then most fritters do, don’t they? It’s all about the memory for me. I miss Titti, but then she smiles back with the waves of the cascading Amaltas bunches.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Amaltas%20002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Amaltas%20002.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;">~ Sury</span><br /><span style=""><br /></span></div>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com27tag:blogger.com,1999:blog-13418381.post-1150225532283945672006-06-14T00:31:00.000+05:302006-07-26T06:52:31.560+05:30Happy Birthday!!!!<a href="http://photos1.blogger.com/blogger/4395/1178/1600/birthday_cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/4395/1178/320/birthday_cake.jpg" border="0" alt="" /></a><br />That's right! It's our very own Sury's birthday today! Best wishes blogger buddy, make room for all the yummy stuff. Party!!<br /><br /><strong>Cesar</strong>cesarcarloshttp://www.blogger.com/profile/06521521008555753588noreply@blogger.com23tag:blogger.com,1999:blog-13418381.post-1149823577356026442006-06-09T08:11:00.000+05:302006-07-26T06:52:30.353+05:30Pass the dip!Well, the date has come. Sports fans (particularly soccer fans) know what I'm talking about. Yup, it's the World Cup. I'm personally a wrestling guy myself (as Sury can testify with an eye-roll or two, lol) but I'm sure there are many among our blogger friends who are really excited about it.<br /><br />So in the spirit of this big occassion, how about something you can enjoy while sitting in front of your TV. That's right, people. Take out the chips. The dip is on us tonight.<br /><br />The key word is: avocados. Most of us know them, but then, many do not. A while back I spend and nice chat with Sury talking about this vegetable which for a number of reasons she had not had the chance to taste. Avocados (we call them <em>palta</em> in Peru) are green egg-shaped vegetables. The skin is hard and rough but extremely easy to peel if ripe. Actually you can take the whole skin of one half with one pull. It is soft inside with a very big circular pit in the center, which also comes off really easily. You can eat avocados in salad or you can make a paste with it for a number of preparations.<br /><br /><a href="http://photos1.blogger.com/blogger/4395/1178/1600/avocado.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/4395/1178/320/avocado.jpg" border="0" alt="" /></a><br /><br />Which is exactly what we are going to do.<br /><br />You guessed it. We're about to make <em>guacamole</em>.<br /><br />So, separate a few minutes before the game. Pick one avocado, cut it in half, remove the skin and pit. Then, in a bowl, squash the avocado halves with a spoon or fork. Keep squashing and stirring until you end up with a uniform paste.<br /><br /><center><br /><a href="http://photos1.blogger.com/blogger/4395/1178/1600/000_0914.jpg"><img src="http://photos1.blogger.com/blogger/4395/1178/200/000_0914.jpg" border="0" alt="" /></a> <a href="http://photos1.blogger.com/blogger/4395/1178/1600/000_0915.jpg"><img src="http://photos1.blogger.com/blogger/4395/1178/200/000_0915.jpg" border="0" alt="" /></a></center><br /><br />Next, chop up some red peppers, aji, onions, cilantro and add to the mix. Also mix some salt, garlic powder, pepper a dash of sugar and some seasoning powder. Finally squeeze one or two halves of lemon.<br /><br /><center><br /><a href="http://photos1.blogger.com/blogger/4395/1178/1600/000_0917.jpg"><img src="http://photos1.blogger.com/blogger/4395/1178/200/000_0917.jpg" border="0" alt="" /></a> <a href="http://photos1.blogger.com/blogger/4395/1178/1600/000_0919.jpg"><img src="http://photos1.blogger.com/blogger/4395/1178/200/000_0919.jpg" border="0" alt="" /></a><br /></center><br /><br />Stir everything together until it's all nicely blended.<br /><br /><a href="http://photos1.blogger.com/blogger/4395/1178/1600/000_0920.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/4395/1178/320/000_0920.jpg" border="0" alt="" /></a><br /><br />That's it! And you are in time for the National Anthems.<br /><br />Enjoy the dip, enjoy the game ;)<br /><br /><br /><strong>Cesar</strong>cesarcarloshttp://www.blogger.com/profile/06521521008555753588noreply@blogger.com8tag:blogger.com,1999:blog-13418381.post-1149606572044607422006-06-06T19:31:00.000+05:302006-07-26T07:12:58.513+05:30Bhapa Doi - Bengali Dessert<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Bhapa%20Doi%20005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Bhapa%20Doi%20005.jpg" alt="" border="0" /></a><br /><div style="text-align: justify;">So we completed a year. With this blog, I mean. What a <a href="http://www.blogger.com/post-create.g?blogID=13418381">fun-filled ride</a> it has been! What better way to celebrate this blog's anniversary than to bring something traditional? And how would it be if that something is also sweet? Good you say? Well, I agree.<br /><br />Back in the nascent days of this blog (not that it's in any way grown up now), my talented writer friend <a href="http://lisadjordan.blogspot.com/">Lisa</a> once remarked, "Your blog needs more dessert items." Ouch! 'Seems like neither of the two bloggers who write this foodie journal have a well-cultured sweet tooth. But that shouldn't keep us from sharing the goodies with sugar lovers out there. Here's a good way to rectify this lack in this blog year then. With a traditional Bengali dessert.<br /><br /><span style="font-style: italic;">Bhapa</span> is steamed in Bengali and <span style="font-style: italic;">doi</span> is yogurt. So there you have it--steamed yogurt. This is amongst the simplest of sweet dishes to whip up and easily amongst the yummiest. Don't let the simplicity underestimate its worth for you. In about ten days from now, this very Bengali sweet dish will be <a href="http://www.centralchronicle.com/20060530/3005196.htm">on the menu</a> for the official celebrations of Britain's Queen Elizabeth's 80th birthday.<br /><br />Shall we get to the whipping up process then?<br /><br /><span style="font-weight: bold;">Bhapa Doi (Steamed Yogurt)</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Natural yogurt: 100 grams<br />Condensed milk: 100 grams<br />Cardamom (crushed): 2-3<br /><br /><span style="font-weight: bold;">Method:</span><br /><br />1. Take around 400 grams of natural yogurt and drain the water off it by hanging it in a fine cloth for at least 6-7 hours. You will get about 1/4 the original amount of yogurt.<br /><br />2. Put the dehydrated yogurt in a large bowl. Add the condensed milk to it and whip. It should turn into a smooth paste. Take care to see there are no lumps.<br /><br />3. Add the crushed cardamom and mix once more.<br /><br />4. Place the curd mix inside a container with a lid.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Bhapa%20Doi%20002.0.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/200/Bhapa%20Doi%20002.0.jpg" alt="" border="0" /></a><br /><br />5. Steam it for 15-20 minutes. I used the pressure cooker without the pressure vent device. I filled the cooker with some water, placed the container inside it, letting the water cover half of it.<br /><br />6. Take curd mix off heat. Let it cool naturally.<br /><br />7. Serve in room temperature or cold. You can cut it into pieces like I did or just scoop it up with a spoon and enjoy.<br /><br />The texture of bhapa doi is cheesecake-like soft. The taste has a hint of yogurt and a creamy richness. Add to that the sweetness and the aroma of cardamom. It's a delight, which, if you bite into once, will pull you again and again.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Bhapa%20Doi%20007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Bhapa%20Doi%20007.jpg" alt="" border="0" /></a><br /><br />All yours :)<br /><span style="font-weight: bold;">Sury<br /><br />P.S. </span><font>In case I can't post another entry within this week, this is my contribution to <a href="http://anthonyskitchen.blogspot.com/">Anthony's</a> Curry Mela. <span style="font-weight: bold;"></font><br /></span></span></div>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com16tag:blogger.com,1999:blog-13418381.post-1149134833625773062006-06-01T09:36:00.000+05:302006-07-07T10:54:18.696+05:30Blowing the Candle<center><br /><p><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,0,0" height="260" width="360"><br /><param name="movie" value="http://surrealmag.com/CesaR/limadelhi.swf"><br /><param name="quality" value="best"><br /><param name="play" value="true"><br /><embed pluginspage="http://www.macromedia.com/go/getflashplayer" src="http://surrealmag.com/CesaR/limadelhi.swf" type="application/x-shockwave-flash" quality="best" play="true" height="260" width="360"><br /></embed></object></p><br /></center><br /><p><br /><em>To everything - turn, turn, turn<br />There is a season - turn, turn, turn<br />And a time for every purpose under heaven</em><br /></p><p style="text-align: justify;">Today is the day for this blog to turn a year old. Just like every other purpose under heaven, it’s time, too. Time for us to reminisce some, celebrate some, and wonder ever more. Just what I find myself doing as I grin at the almost absurd, yet exhilarating outcomes of writing this blog.<br /></p><div style="text-align: justify;">So what’s been my biggest gain on becoming a food blogger? I learned to cook! Trust me, I am not kidding you. Before I started this blog with Cesar, my appreciation of food was limited to just polishing off food cooked by others. I was never pushed into the kitchen, and I never thought there was anything interesting in the act of cooking. In fact, one of my arguments against cooking used to be this: it takes hours to prepare elaborate meals, but how long does it take for people to chow down? Minutes.<br /><br />This past year saw my attitude to cooking take a 180-degree turn. I realized how naïve I had been to think of cooking as uninteresting. It is anything but that. As I took baby steps into the land of pots and woks, ladles and serving spoons, spice mixes, and their aromas wafting about me, I knew it was love. Chopping vegetables as the view from the kitchen window—curry leaf and basil plants swinging with the breeze—greeted me with a smile, turned out to be a meditation most satisfying. And least philosophical.<br /><br />To release raw vegetables into hot oil and see them bursting euphorically, turning colour within the wok was akin to the adventure of finding old, dusty boxes on some abandoned loft as a child. Adding salt, just the right amount, was pulling off a chemistry practical assignment to near perfection. And the feeling inside when others let out that wide, approving grin after tasting one of your creations? Heaven. You bet, cooking has had me entranced into its deliciously magical realm.<br /><span style="font-style: italic;"><br />Cooking is at once child's play and adult joy.And, cooking done with care is an act of love</span><br /></div><p><em>- Craig Clairborne</em><br /></p><p style="text-align: justify;">In this past year I bought a new chopping board, a knife, a mortar-pestle set—my playthings for the new sport I discovered. I learned cooking pasta for the first time at home (thank you, Cesar). I learned cooking meats, I learned different ways of chopping onions, I learned making vinaigrettes, I craved to buy an oven (still saving money for that), I surprised family members (“You can really cook, eh?”) and myself, I ran riot in the kitchen. I cooked.<br /></p><div style="text-align: justify;"><br /></div><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Blog%20birthday%20003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Blog%20birthday%20003.jpg" alt="" border="0" /></a><br /></p><p style="text-align: justify;">The blog also opened a window of learning for me. I found out the fascinating regional variations of Indian food, I celebrated festivals of different Indian states with food bloggers across the world, I got a glimpse into cultures not known to me, herbs I have never smelled or tasted (thanks, <a href="http://kalynskitchen.blogspot.com/">Kalyn</a>!), and edible delights that still remain shrouded in enticing mystery for me. I got the opportunity to join a wonderful <a href="http://www.bookofraiforum.com/">food forum</a> comprising members from all the inhabited continents (many thanks, Farid and Ji Young), which in turn has become my encyclopedia for exploring culinary cultures.<br /></p><div style="text-align: justify;">What started with two food-crazy friends setting up a little corner to share their eating exploits became a venue enriched by other food lovers—buoyant, knowledgeable, and suave. I have reasons to see this blog as more than just that. It has been a blessing. I have a reason to be grateful to all you wonderful fellow bloggers and readers. You all have been my inspiration. THANK YOU.<br /></div><p><br /><strong>Sury</strong><br /><br /></p><div style="text-align: justify;">It was about a year ago when my dear friend Sury proposed a fun idea. You see, I met Sury two years ago in a writer’s community and it wasn’t long before we became the best of friends. We would get together on chat and talk about our days and share stuff about our countries, places we visited, people we came across… and, of course, stuff we ate.<br /></div><p style="text-align: justify;">For, you see, we just happen to come from two countries with huge culinary traditions. On one side—India in the East, with its different regions and flavors; on the other side—Peru in the “New World,” a place which became literally a food laboratory with the coming of the Spaniards, resulting in the breeding of unique ingredients.<br /></p><div style="text-align: justify;">So Sury says to me, how about we do a blog together? It was supposed to be a simple task, just sharing different dishes and traditions, anything to do with food. We’d be getting to know a bit more of each other. Plus, we would be training those writing muscles that need a constant workout.<br /><br />Last June we published our first post, a little welcome for some of our friends. And the word spread. Suddenly more people were dropping by, reading about Biryani and Causa and Khandvi and Mazamorra and Patishapta pithey and Ají de Gallina. And those people liked what they found. Before we knew it, our number of visitors had multiplied in geometric progression.<br /><br />Today we have constant visitors, people who come back regularly, drop comments, ask for recipes and share their doubts regarding some ingredient. We’ve been invited and have participated in a few blog events, such as the meme we did for New Year where Sury and I shared our particular favorites.<br /><br />Did we expect any of this? No we didn’t. This was a little project between two friends. Are we happy with how it turned out? We are delighted. We are elated to have such wonderful visitors to our ‘big little blog’ and we jump at the chance to share even more. Because what we’ve gone through up till now, is just the tip of the iceberg. India and Peru have so much more to offer in the food field. So many things we want —so many things we feel we MUST—share with all of you.<br /><br />Thank you for being part of our project. We want you to stick around, send us your comments, and share your thoughts.<br /><br />All the best to all of you, friends, from two opposite sides of the world which have found a way to stay together for a long time to come.<br /></div><p><strong>Cesar</strong></p>cesarcarloshttp://www.blogger.com/profile/06521521008555753588noreply@blogger.com18tag:blogger.com,1999:blog-13418381.post-1148654149803818912006-05-26T19:25:00.000+05:302007-02-22T10:49:51.966+05:30Book Cover and Smoked EggplantHi everyone!<br /><div style="text-align: justify;"><br />It's good to be back again. Was I really gone? Um, not really; I just served an ultimatum to Cesar that I would be on a posting hiatus until he posted something here. It worked, eh? Just joking Cesar; don't glare at me. :P<br /><br />To tell you the truth; this self-imposed staying-away wasn't easy. Fellow food bloggers, I have missed you all and your soul-tempting recipes. Now that I am back, be sure to find me find my trail in your blogs.<br /><br />Yes, I did get a recipe for you all, but first something non-foodie. Please take a look at the cover for my debut book, <a href="http://bghosh.cavernreal.com/books.html">Making Out in America</a>, slated for release later this year.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3222/2549/1600/moia_large.0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://photos1.blogger.com/blogger/3222/2549/1600/moia_large.0.jpg" alt="" border="0" /></a><br /><br />My brother did the cover art for the book, so if you have any appreciation or criticism, do let me know. I will pass it on to him.<br /><br />And now for the foodie stuff. Eggplant/brinjal lovers, get your pen and notepad ready. Here's an interesting version of Baingan Bharta or smoked and mashed eggplant. There is a Bengali touch in this version, and that comes by the way of poppy seed or posto paste. The end result is very similar to the usual bharta, yet, I found this simpler to cook. Let's get cooking then, shall we?<br /><br /><br /><span style="font-weight: bold; font-style: italic;">Begun Posto</span> <span style="font-weight: bold;">(Smoked Eggplant in Poppy Seeds Paste)</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Begun%20Posto%20001.0.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Begun%20Posto%20001.0.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br />Eggplant: 1 (round)<br />Dry red chilies: 2<br />Poppy seeds (ground into a paste): 2 tablespoons<br />Fenugreek seeds: 1/4 teaspoon<br />Garlic (minced): 1 tablespoon<br />Green chilie (slit lengthwise): 1<br />Turmeric: A pinch<br />Water: 1/4 cup<br />Salt to taste<br />Oil for cooking<br /><br /><br /><br /><span style="font-weight: bold;"><br />Method:</span><br /><br />1. Wash the eggplant. Smoke and roast it.<br />2. Remove eggplant from fire. Cool, mash and set aside.<br />3. Heat oil in a wok. Add the red chilies and fry for a minute or so.<br />4. Add the fenugreek seeds, garlic, and green chilie and stir until the garlic turns brown. Take care not to burn the garlic.<br />5. Add turmeric and water. Bring to a boil.<br />6. Lower the heat and add the mashed eggplant.<br />7. Add the poppy seeds paste and salt. Mix well and stir.<br />8. Cover and cook eggplant for about 20 minutes. Stir occasionally to prevent eggplant from sticking.<br />9. Remove from heat.<br />10. Serve hot.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Begun%20Posto%20010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Begun%20Posto%20010.jpg" alt="" border="0" /></a><br />Like the conventional bharta, this variation is best accompanied by hot paranthas or chapatis. And it's a recipe not likely to leave anyone disappointed. So do try it, and let me know how you liked it!<br /><br /><span style="font-weight: bold;">Sury</span><br /></div>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com23tag:blogger.com,1999:blog-13418381.post-1148180448165260432006-05-21T07:47:00.000+05:302007-02-18T16:00:56.463+05:30A Taste for Lemon<div style="text-align: justify;">Howdy fellow bloggers!<br /><br />It's nice to be around here again. A series of reasons have kept me away from our blog but I'm always keeping ideas in my head waiting to find a few minutes to cme by and share them with you. There is so much to share on Peruvian Food and I'm not doing it justice. Shame on me.<br /><br />So this time I thought about talking a little about another key ingredient in Peruvian food. I already talked about our <em><a href="http://limadelhi.blogspot.com/2005/12/peruvian-rice-and-chicken.html">aji</a></em>, and now its time for our very unique lemon. Yup, the noble lemon. You must be thinking, what's so special about lemons? Well, as you may know fruits and vegetables come in all kinds of breeds and families. Most of you might be familiar with the American lemon. You know the type. They are yellow and big (around the size of a tennis ball) and have a sweet-sour flavor.<br /></div><br /><div style="text-align: justify;"><a href="http://photos1.blogger.com/blogger/4395/1178/1600/lemon2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/4395/1178/320/lemon2.jpg" alt="" border="0" /></a>Peruvian lemon is a bit different. For starters its appearance. Our lemons are deep green and about the size of a golf ball. These lemons are <em>extremely</em> sour and they are the key element in national dishes such as the world famous <em>ceviche </em>(a post on ceviche is coming soon).Sufficee to say, you would never be able to make ceviche with American lemons, you'd just bemissingg out on the whole thing. This is the reason why every tourist who comes hear ismarveledd by this dish. You won't find it anywhere else in the world. Not ours. And the reason is very simple: only Peruvian lemon is strong enough to cook the raw fish ceviche is made with.<br /></div><br />International chef Alfonso Pretell, who own one of the greatest fish restaurants in Peru called "Punta Sal" had this to say:<br /><br /><div style="text-align: justify;"><em>"Our lemon arrived with the (Spanish) conquest, but when it was sowed in our soil it acquired properties which can't be found anywhere else in the world: its flavor, its sourness, the amount of juice, the fine skin, the beautiful color, scent and size."</em><br /><br /><a href="http://photos1.blogger.com/blogger/4395/1178/1600/limon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/4395/1178/320/limon.jpg" alt="" border="0" /></a><br />A bit of trivia: the biggest producer of Peruvian lemon is Tambogrande in Piura (north of Peru) which is responsible for 80% of the lemon consumed nationally.<br /><br />So now that you know a bit more about this fruit, I can maybe interest you in a delicious dessert.Veryy simple to prepare it makes the most out of our sour friend. So without further delay, here is a littlerecipee for a great pie.<br /></div><br /><br /><strong>Lemon Pie</strong><br /><br /><strong><em>Ingredients:</em></strong><br /><br />Base:<br />- 2 cups crushed vanilla crackers<br />- 1/2 cup melted butter<br /><br />Filling:<br />- 1 can condensed milk<br />- 1/4 cup lemon juice (our lemon ;) )<br />- 4 egg yolks<br /><br />Topping:<br />- 4 egg whites<br />- 1/2 cup sugar<br /><br /><br /><strong><em>Preparation:</em></strong><br /><br /><div style="text-align: justify;">Mix crushed crackers and butter in a circular pyrex (heat resistant) mold and shape with the aid of the back of a spoon so as too make a "bed". This will be the base of your pie.<br /><br />Mix all the filling ingredients and pour on top of the bed you just made.<br /><br />Take this to the oven (350º F) for 10 minutes. Remove from the oven and let it cool down completely (you should be able to hold the pyrex with your bare hands after it cools down).<br /><br />Beat the egg whites with the sugar till they reach the "snow point". That is till they become a sort of foam (the volume will easily triple). This is what we call "<em>merengue</em>". Finally spread this "<em>merengue</em>" over the pie and simmer in the oven until the merengue takes a golden hue.<br /></div><br /><a href="http://photos1.blogger.com/blogger/4395/1178/1600/pie_lemonmeringue.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/4395/1178/320/pie_lemonmeringue.jpg" alt="" border="0" /></a><br /><br />Enjoy and whenever u get to spot Peruvian lemons, grab a bunch!<br /><br /><strong>Cesar</strong>cesarcarloshttp://www.blogger.com/profile/06521521008555753588noreply@blogger.com9tag:blogger.com,1999:blog-13418381.post-1146542670296746982006-05-02T08:45:00.003+05:302007-02-24T22:11:15.263+05:30Jihva for Ingredients: Green Mango Chutney<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Mango%20Chutney%20004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Mango%20Chutney%20004.jpg" alt="" border="0" /></a><br /><div style="text-align: justify;">I admit I have been a late comer to this event. However, I am not squarely to blame for that. Between computer woes, <a href="http://athomewriting.blogspot.com/">my other blog</a>, and a long power cut (yes, summer has arrived in India), I barely found time for helping Mother prepare my entry and take the pictures. But I am here now, and I promise not to keep you waiting on this one.<br /><br />As I hopped my way around the blogs that entered the <a href="http://www.nandyala.org/mahanandi/archives/2006/04/13/jihva-for-ingredients-a-food-blog-event/">Jihva for Ingredients</a> (JFI) event, hosted by the wonderful Indira of <a href="http://www.nandyala.org/mahanandi/">Mahanandi</a>, I found a particular phrase echoing through most of them. It went thus: <span style="font-weight: bold; font-style: italic;">"When I first heard of JFI..."</span> And so, to carry on with that refrain I have to say when I first heard of this very delicious new food blog event, I immediately thought of the green mango chutney that is a star attraction of any Bengali platter. Tempered with the typical Bengali spice-mix called <a href="http://en.wikipedia.org/wiki/Panch_Phoran">panch phoron</a>, this is a chutney that is usually served at the end of a meal and one that promises to keep you licking your fingers happily ever after.<br /><br /><span style="font-weight: bold;">Aamer Chatni (Green Mango Chutney)</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Green mangoes: Two, peeled and diced<br />Sugar: 300 grams<br />Salt: 3/4 teaspoon<br />Raisins<br /><br /><span style="font-style: italic;">For tempering:</span><br />Ginger: 1 teaspoon, finlely julienned<br />Panch phoron (mix seeds of fenugreek, nigella, mustard, fennel, and cumin in equal measure): 1/2 teaspoon<br />Dry red chili: 1<br /><br /><span style="font-weight: bold;">Method:</span><br /><br />1. Put the diced mango, sugar, raisins, and salt in a pressure cooker and cook until 3 whistles.<br />2. Take the cooker off the heat and let the pressure get released.<br />3. Heat oil in a wok and add the ingredients for tempering. Fry for a minute or two and immediately mix it with the boiled magoes.<br />4. Pressure cook again for one more whistle.<br />5. When the pressure is released, transfer into a container. Let it cool<br />6. Relish!<br /><br />The tart taste of mangoes, along with its refreshing scent, when mixed with sugar and spiced with panch phoron, deliver a jelly-like chutney to remember.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Mango%20Chutney%20003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Mango%20Chutney%20003.jpg" alt="" border="0" /></a><br />Dip your finger ;)<br /><br /><span style="font-weight: bold;">Sury<br /><br /><span style="font-size:85%;">A special note of thanks: </span></span><span style="font-size:85%;">To <a href="http://anthonyskitchen.blogspot.com/">Anthony</a> for providing the Menu category (see new sidebar feature) code, and to <span style="font-weight: bold;">Cesar</span> for painstakingly setting it up on the blog. </span><span style="font-weight: bold;"><br /></span></div>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com20tag:blogger.com,1999:blog-13418381.post-1146324613734208522006-04-29T19:58:00.000+05:302007-02-25T06:53:03.510+05:30Summertime Refreshment<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/150x150WHblogging.43.3.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/200/150x150WHblogging.43.3.jpg" alt="" border="0" /></a>I am back. To blogging and to <a href="http://kalynskitchen.blogspot.com/">Kalyn's</a> <span style="font-weight: bold;">Weekend Herb Blogging</span> (WHB) too. And what better way to do that than bring a most delicious summer drink on the table? A drink, that besides being of delectable taste, also packs a punch in terms of nutrition. But first, a little about the fruit that yields this yummy drink.<br /></div> <div style="text-align: justify;"><br />Found all over the sub-Himalayan forests, and indeed across the whole of India, <span style="font-weight: bold;">Bilwa</span> or <span style="font-weight: bold;">Bel </span>(Aegle marmelos/Bengal quince) is a most sacred tree for Hindus. Its leaves and fruits form an integral part of the worship of Shiva--a part of the all-important Hindu trinity of gods. A symbol of fertility, all parts of the Bilwa tree contain medicinal properties. <a href="http://www.botanical.com/site/column_poudhia/107_bael.html">This article</a> provides a wealth of information on the tree as well as the fruit.<br /><br />Talking of the fruit, it too boasts of numerous health benefits. In fresh, half-ripe form, Bel is used as an antidote for treating diarrhea, hepatitis, TB, dysentery, and dyspepsia. Learn more about the fruit's healing power <a href="http://www.herbalremedies.com/bilwa-information.html">here</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/bael_fruit3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/bael_fruit3.jpg" alt="" border="0" /></a><br />Personally, I am very fond of Bel. It's inexpesive, tasty, and memory-filled. One of my typical summer vacation activities during school years used to be getting a bel broken by someone (the fruit has a hard exterior and needs some mettle for dismantling) and scooping out the soft, sticky pulp with a spoon. I would just have it like that, without any ado. And dare I say, this favourite fruit of Lord Shiva, did indeed taste divine. It has a sweet fragrance and the taste is naturally sweet. The unchweable and bitter seed did pose a bit of hindrance, but I overcame that with my persistent interest in eating the scooped-up pulp.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Bel%20001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Bel%20001.jpg" alt="" border="0" /></a><br />I can't recall exactly when my rustic manner of eating a disintegrated Bel graduated into relishing this amazing drink made from it. However, the graduation has surely been most rewarding. Let me waste no more time then to introduce you to one of my favourite summertime concoctions.<br /><br /><span style="font-weight: bold;">Beler Pana/Bel Lassi (Bel drink with yogurt) </span>[For a single serving]<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Bel pulp: 2 tablespoons (Scoop out the pulp, mash it, remove the seeds, and strain to get a smooth pulp)<br />Natural Yogurt: 2 tablespoons<br />Sugar: 1 1/2 tablespoons<br />Water: 1 cup<br />Ice cubes<br /><span style="font-weight: bold;"><br />Method:<br /><br /></span>1. Take Bel pulp and yogurt in a glass. Add sugar and beat the mixture well. Make sure there aren't any lumps.<br />2. Add water and mix well.<br />3. Add the ice cubes.<br />4. Cheers!<br /><br />If you can get hold of this fruit, do try this aromatic drink. You are likely to fall for the rich, sweet taste and vow to enjoy it all through the hot weather.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Bel%20005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/320/Bel%20005.jpg" alt="" border="0" /></a><br />Chill!<br /><br /><span style="font-weight: bold;">Sury<br /></span><br /></div>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com9tag:blogger.com,1999:blog-13418381.post-1145645138507197822006-04-22T00:05:00.000+05:302007-02-21T02:10:02.376+05:30Regarding Comments<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/3078/1178/1600/Sunshine%20001.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/3078/1178/200/Sunshine%20001.jpg" alt="" border="0" /></a>This is to let all our wonderful readers know that the comments settings of this blog <span style="font-weight: bold;">doesn't allow us to post anonymous comments</span>. So when you post us a comment, please leave your name in the box given.<br /><br />In the present scheme of things, the anonymous comments do come to our inbox, but won't get published. When I try to publish them, I get an error message.<br /><br />From time to time, we keep receiving some wonderful anonymous comments, but unfortunately we can't post them. So please leave your name the next time you comment.<br /><br />Thanks for everyone's lovely comments in the blog. It's what keeps us going :).<br /><br /><span style="font-weight: bold;">Sury</span><br /></div>Suryhttp://www.blogger.com/profile/14006267772071638914noreply@blogger.com4