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Showing posts from May, 2010

When Sophie Became My Best Friend

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Popular and loved among her friends, a teacher’s pet all her academic life, my sister Sophie, carries her name around with a big capital S. As a young girl, she was unanimously voted as the school captain and her fan list could put any rock star to shame. In college, she graduated with flying colors in ‘tronics engineering, and from what I’ve heard, she ran quite a revolution there as well. Today, she is a proud mother of two charming girls, loving wife and a top class professional. Having spewed all these praises, would it surprise you if I said, she used to be my sworn enemy while growing up? Yes, we were. The worst kind one could find. She calm and accepting of the whole world, found her only source of irritation to be me. Anything I did or said she couldn’t digest. Of course, the feelings were mutual. Mediocre in school and college, I wasn’t someone any parent could be proud of. In fact just the opposite was true. Notorious for my time, robbing spare change from my mom’s kitchen an...

Carrot Sandwiches – Bangalore Style

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  Anyone growing up in Bangalore in the 80s  would have eaten or seen these sandwiches in any of the Iyengar bakeries found in every nook of the city.  Though I love most of the stuff from these bakeries, the sandwiches were probably the only healthy food you could find in these places then. My sister Sophie, takes it up a notch by using whole wheat bread and adding a few other vegetables. And I must say, I love these more than the authentic ones. Ingredients whole wheat or white bread 2 tsp refined oil 1/4 tsp black mustard seeds  1 cup finely chopped onions 1 finely chopped tomato  2 cups grated  carrots 1/4 cup finely chopped bell pepper(optional) 1/4 cup finely chopped broccoli (optional)  1 tbsp chopped green chili 1/4 tsp 3Cs spice mix 1/2 tsp ginger-garlic paste  a pinch of turmeric powder 1 tsp chopped mint 1 tsp finely chopped curry leaves 2 tbsp finely chopped cilantro 2 tsp (or to taste) sugar butter for toasting the bread salt to taste Directions Heat oil in a pan,...

Carrot Sandwiches – Bangalore Style

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  Anyone growing up in Bangalore in the 80s  would have eaten or seen these sandwiches in any of the Iyengar bakeries found in every nook of the city.  Though I love most of the stuff from these bakeries, the sandwiches were probably the only healthy food you could find in these places then. My sister Sophie, takes it up a notch by using whole wheat bread and adding a few other vegetables. And I must say, I love these more than the authentic ones. Ingredients whole wheat or white bread 2 tsp refined oil 1/4 tsp black mustard seeds  1 cup finely chopped onions 1 finely chopped tomato  2 cups grated  carrots 1/4 cup finely chopped bell pepper(optional) 1/4 cup finely chopped broccoli (optional)  1 tbsp chopped green chili 1/4 tsp 3Cs spice mix 1/2 tsp ginger-garlic paste  a pinch of turmeric powder 1 tsp chopped mint 1 tsp finely chopped curry leaves 2 tbsp finely chopped cilantro 2 tsp (or to taste) sugar butter for toasting the bread salt to taste Directions Heat oil in a pan, add must...

Simple Biryani with Whole Spices

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The kitchen at my sister Sophie’s, is always open round the clock!. Ok, I take it back. There might be a quiet time between, say around 12 midnight to daybreak 5. But the rest of the time, a stove is always lit. It might not come as a surprise to you, knowing how greedy I am about food, that this is one among the many things I look forward to when I visit India. And like I have mentioned before, Sophie is a fine cook and I’m one of her biggest fans. This simple Biryani recipe that she often makes, uses whole spices and it is amazing how different, spices taste when ground, and when used as a whole.   Ingredients 1 lb skinless and boned chicken cut into medium sized pieces 1 large  or 2 medium sized onions finely sliced 4 large tomatoes, diced in chunks 5- 6 green chilies, slit length wise 1/2 tsp turmeric powder 2 tbsp grated ginger 2 tbsp diced garlic 1/2 tsp black pepper corns 8 cloves 6, 1/4 inch pieces of cinnamon 1/2 tsp whole fennel seeds/saunf 3 cups jeera samba rice 1/4 cup cur...

Kadugu Manga – Fresh Mango Pickles

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The best thing about these Pickles are that, they can be eaten immediately and contain no preservatives. They come together in very little time and have a good shelf life when refrigerated. They taste best and last longer when made with really sour mangoes. Ingredients 2 cups of mango diced small  2 tbsp red chili powder 1 tsp cut julienne style ginger 1 tsp cut julienne style garlic 1 tbsp salt  big pinch of asafoetida  ½  tsp turmeric powder ½  tsp black mustard seeds ½ tsp roasted fenugreek powder (dry roast fenugreek seeds and powder them) 2 tbsp sesame or refined vegetable oil 2 sprigs of curry leaves Directions Heat oil in a pan, add asafoetida and mustard and when the mustard pops, add curry leaves, fenugreek,ginger, garlic and sauté for a couple of minutes. Reduce the heat and add chili powder and stir fry for another couple of minutes on very low heat. Turn off the heat, add salt and let the mixture cool. When cool, add this mix...

Kadugu Manga – Fresh Mango Pickles

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The best thing about these Pickles are that, they can be eaten immediately and contain no preservatives. They come together in very little time and have a good shelf life when refrigerated. They taste best and last longer when made with really sour mangoes. Ingredients 2 cups of mango diced small  2 tbsp red chili powder 1 tsp cut julienne style ginger 1 tsp cut julienne style garlic 1 tbsp salt  big pinch of asafoetida  ½  tsp turmeric powder ½  tsp black mustard seeds ½ tsp roasted fenugreek powder (dry roast fenugreek seeds and powder them) 2 tbsp sesame or refined vegetable oil 2 sprigs of curry leaves Directions Heat oil in a pan, add asafoetida and mustard and when the mustard pops, add curry leaves, fenugreek,ginger, garlic and sauté for a couple of minutes. Reduce the heat and add chili powder and stir fry for another couple of minutes on very low heat. Turn off the heat, add salt and let the mixture cool. When cool, add this mixture...

Red Coconut Chutney – Kerala Style

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One of the most commonly made chutney or chammanthi, as they are popularly called in Kerala,   is the Red Coconut Chutney. Served often with idlis and set dosas, this is super simple to make and lip-smacking in taste. Ingredients 1 cup grated fresh coconut 6-7 shallots finely sliced 1 tsp red chili powder salt to taste 1/2 tsp black mustard seeds 3 dried red chilies torn into 2 pieces each 2 sprigs of curry leaves 2-3 tsp of coconut oil or refined vegetable oil Directions Grind together coconut, red chili powder, 1 tbsp of shallots and salt along with 1 cup of water. Add more water after grinding to get desired consistency. Heat oil in a pan, add mustard seeds, curry leaves and dried red chilies When the mustard pops add the remaining shallots and sauté until they are caramelized and crisp Add broken red chillies and curry leaves and sauté for a second. Pour the seasoning over the ground mixture and mix well. Adjust the salt. Serve with dosas or idlis.  

Red Coconut Chutney – Kerala Style

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One of the most commonly made chutney or chammanthi, as they are popularly called in Kerala,   is the Red Coconut Chutney. Served often with idlis and set dosas, this is super simple to make and lip-smacking in taste. Ingredients 1 cup grated fresh coconut 6-7 shallots finely sliced 1 tsp red chili powder salt to taste 1/2 tsp black mustard seeds 3 dried red chilies torn into 2 pieces each 2 sprigs of curry leaves 2-3 tsp of coconut oil or refined vegetable oil Directions Grind together coconut, red chili powder, 1 tbsp of shallots and salt along with 1 cup of water. Add more water after grinding to get desired consistency. Heat oil in a pan, add mustard seeds, curry leaves and dried red chilies When the mustard pops add the remaining shallots and sauté until they are caramelized and crisp Add broken red chillies and curry leaves and sauté for a second. Pour the seasoning over the ground mixture and mix well. Adjust the salt. Serve with dosas or idlis.