THE RECIPE LARDER

Turkish Eggs

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I did it!! I finally learnt to poach eggs! And I have the very attractive legendary, Nigella Lawson to thank for it!

Turkish Eggs.

It’s actually so simple that it’s scary. But trust me, its really easy! I know what you must be thinking!! Nah! you say! I get it! I have no count of the number of eggs reduced to broken yolks and litres of water bubbling with broken scattered albumin! But one look at this recipe, and I can guarantee that you will be willing to try poaching eggs and you will succeed!

turkish poached eggs

This video / recipe will banish all myths about vinegar in the water, or swirling the water into a vortex, or that you need special skills to make this dubious poached egg!

When you break the egg in the water the white will move away. But as it cooks the white remembers it’s DNA and goes up and envelopes the yolk again. It’s quite interesting to note this, and reminds us to  never fail to be amazed by nature and all things natural.

This has become my favourite meal in a bowl. It’s quick, easy (yes! it is!) and super super tasty. Specially when you get to the last part where the egg yolk breaks and mixes with the curds and butter sauce! Then – it just melts in the mouth setting off a palate explosion!

I really have not much more to say in this post because you really have to taste it to know how strangled for words it will leave you!

turkish eggs

Go for it! And message me with pics!!!

Cheers!!

 

IMPORTANT: Do go through the notes section of the recipe for hacks and tricks!

 

Turkish Eggs
Print Recipe
Soft poached eggs, hung garlicky curd and chilli butter sauce!
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Turkish Eggs
Print Recipe
Soft poached eggs, hung garlicky curd and chilli butter sauce!
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Ingredients
Servings: pax
Instructions
  1. Hang the yoghurt / curds for 3-4 hours
  2. Transfer into a bowl, and add salt and half (ie 1/2 tspn) garlic
  3. Mix well and keep aside
  4. In slow to medium fire, set the water to boil.
  5. While water is heating, break one egg into a seive
  6. Let the extra albumin strain away
  7. Transfer gently to a cup
  8. Add half tspn lemon juice and keep ready
  9. When large bubble break to the surface of the water, reduce the fire and transfer the egg gently into the water.
  10. Poach the egg for 2 to 3 minutes
  11. Gently take it out with a slotted spoon and drain excess water
  12. Transfer on top of the curds
  13. Similarly poach the second egg.
  14. Set a pan on slow fire and, set the butter to melt.
  15. Add balance 1/2 tspn garlic and chilli flakes.
  16. Just before taking off fire add the olive oil
  17. Drizzle over the eggs
  18. Garnish with chives
  19. Enjoy with a point of toast.
Recipe Notes

Notes for perfect poached eggs:

  • The egg should be refrigerated or at least an hour before making the poached eggs.
  • Lemon juice is a must.
  • Do strain the extra egg white, it makes a difference.
  • There is no need to put vinegar in water and to make a swirling vortex. Instead the vortex and swirling water breaks the egg white and makes it into a streamy mess.
  • The water should not be rapidly boiling. If it is bring it down again to a point where large bubbles burst to the surface. Not too many bubbles, just one to three bubbles. This is the right time to slide the egg into the water.
  • Don't be in a hurry and bring up the heat. Let the egg cook slowly over 2 to 3 minutes.
  • Slotted spoon is a must. It helps drain excess water. No one wants hot water over yummy cook curds.

 

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Corn Pulao

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There is something about the farm  in full bloom, the birds happy with themselves, bees humming, butterflies swarming around, and our two dogs furtively chasing away the monkeys (who want to uproot our vegetable patches!). The entire happy cycle of nature makes my soul sigh in satisfaction.

This season we got bushels and bushels of corn from our farm in Mahabaleshwar. And strawberries. And radish.  And beans. And cauliflower!! And so many other small batches of pure organic vegetables. The taste and inherent sweetness of the freshly plucked organic vegetables is a  world apart from what we get in cities.

We had freshly plucked corn, and we all decided to have Corn  Pulao.

Fresh corn, fragrant rice, a one pot marvel.

This is a really simple recipe, very easy prep and damn tasty to boot! Just before adding the rice, you will realise that the corn looks so good, and it tastes and smells good too. At this point you can easily not add the rice and serve it as a veggies with any kind of roti! (we almost did that, as the smell was making us go crazy – and we were fast loosing patience).

Serve it with yoghurt and papad! Or eat it plain! You can easily increase or decrease the spices. What I have written in my recipe is not a very spicy version. The yoghurt, balances the spices.

Fresh rice Pulao, made with organic corn.

I hope you like the recipe as much as all of us did!

PS: here is the link to the youtube video to make your life a tad easier!

Cheers and Ciao!

 

 

Corn Pulao
Print Recipe
Easy one pot Corn Pulao, full of fragrant spices.
Servings Prep Time
4 Pax 15 min
Cook Time Passive Time
25 min 30 min
Servings Prep Time
4 Pax 15 min
Cook Time Passive Time
25 min 30 min
Corn Pulao
Print Recipe
Easy one pot Corn Pulao, full of fragrant spices.
Servings Prep Time
4 Pax 15 min
Cook Time Passive Time
25 min 30 min
Servings Prep Time
4 Pax 15 min
Cook Time Passive Time
25 min 30 min
Ingredients
Servings: Pax
Instructions
  1. Take the corn grains off the cob.
  2. Heat oil. When spluttering add the cinnamon, green cardamoms, cloves, black pepper(optional), and bay leaves one by one.
  3. Roast well, then add chopped onions.
  4. When translucent and semi brown, add the garlic and ginger.
  5. After a minute, add the green chillies.
  6. Now add the turmeric and red chilli powder.
  7. Fry for a while till the (spices) masalas all mix together.
  8. Add the corn and toss and mix well.
  9. Now add the hing water and mix it all together.
  10. Add salt and fresh corriander.
  11. Add the yoghurt, and mix into the corn.
  12. When well mixed and small bubbles appear, add the soaked raw rice.
  13. Mix all together and add the water.
  14. Mix, and cover with well fitted lid, to cook. Medium flame.
  15. Keep checking the contents so that it does not burn and catch at the bottom.
  16. If water reduces, and rice has not cooked, add a 1/4th cup rice and then add slowly as needed.
  17. When cooked, garnish and serve immediately.
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Masaledar Aloo (A family recipe)

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Rich blend of spices – sookhi aloo ki sabji

Lot of good things happen in Mahabaleshwar. One of the finest things is – something about that place makes people want to cook.

The kitchen is airy and has huge windows opening out to our kitchen garden. The fact that it’s a biggish sized kitchen also makes it easier to have people milling around and experimenting with various home grown and organic ingredients.

I had my cousin uncle and aunt over. The fact that he is my age does not deter me from calling him uncle. Some childhood habits just don’t get out of your system….

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Basil Pesto and Pesto Pasta

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It’s that time of the year again, when our farm in Mahabaleshwar is thriving and blooming. The entire farm is disrupted during the monsoons, which are heavy, non stop and torrential. In fact Mahabaleshwar gets the second highest rainfall in India, next only to Cherrapunji.

Just before the rains are predicted to stop, (and these predictions never come true!), we start planting some seeds in a sheltered area. Once the rains stop, the seeds are now seedlings and can be re transplanted in pots or beds. It’s a lot of work! The soil has to be turned, aired and new top soil has to be spread. Since we plant over almost 2 acres of land, it’s a busy time for all of us.

Seeing the seedlings burst forth into vegetables and flowers is the best thrill and pure fodder for my soul. I love the city but off late ever so often I just want to vacate my senses and vegetate with the vegetation.

This year started with a wild, wild and massive bush of Basil. So much that I did not know what to do with it. I plucked them and got them back to Bombay, still pondering in my head and actually stressing over not wasting this lot. It was fragrant, the leaves heavy with taste. I decided to make Pesto and sell it to my customers.

Pesto made with fresh fragrant organic basil

I came home and experimented with a batch. It was perfect, green and luscious. I bottled it and announced the sale, and it was gone within hours! All the bottles were booked!

Over time, the green becomes pale and dark. So if you want really bright green pesto, make it on the spot and use it. Making it a day in advance allows all the flavours to steep. But if you want to use it as a dip, or in an open sandwich, then make it on the spot.

Basil grows very easily in home cultured pots. And mind you, it can grow wild. Now when you have too much Basil, and your heart is breaking at the wastage, you know what to do with it.

We were all having fondue, and one of our friends did not like the smell of the cheese. So I made Pesto Pasta for her and her husband. I do believe the plate was polished off!!! 😀

Basil Pesto mixed with pasta

I hope you enjoy making this recipe, because there is no better smell than that of, fresh basil, smooth virgin olive oil and fragrant new garlic.

Cheer!

 

 

Basil Pesto and Pesto Pasta
Print Recipe
Fresh fragrant basil, made into pesto. Can be used as a dipping sauce, over sandwiches and salads, and of course made into a pasta.
Servings Prep Time
4 pax 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 pax 10 minutes
Cook Time
15 minutes
Basil Pesto and Pesto Pasta
Print Recipe
Fresh fragrant basil, made into pesto. Can be used as a dipping sauce, over sandwiches and salads, and of course made into a pasta.
Servings Prep Time
4 pax 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 pax 10 minutes
Cook Time
15 minutes
Ingredients
Pesto
Pasta
Servings: pax
Instructions
  1. Add all the ingredients of the pesto to a food processor and mix till its cohesive and no coarse pieces can be seen or felt.
  2. Put aside to use immediately or bottle in sterilised jar for future use.
Pasta
  1. Boil the pasta and keep aside
  2. Add the oil to the pan, and then add the pesto.
  3. Add the pasta and half of the parmesan cheese.
  4. Toss well and add 1/4th cup of the pasta water to the mix
  5. Toss again
  6. Serve hot garnished with the remaining parmesan cheese and cherry tomatoes.
  7. Add a side of toasty garlic or plain bread with this dish.
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One Pot Chole Chawal

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one pot chole rice.

My grand mom made the best Chole in the world. It was a hand me down recipe from her mother who was according to me was an un hailed, un acclaimed legendary cook worth atleast a couple of Michelin Stars. Not only did she cook like her hands were blessed by the gods, but she also remembered amongst the dozens of grand and great grand children, who thronged at her home each summer, what each of us loved to eat. Our stomachs and souls were in heaven when at her home. Every morning, no matter how early we woke up, we would find her tinkering in the kitchen, singing bhajans to her beloved Krishna. I asked her one day if she has any recipes written down – and she looked at me like I was asking her if Krishna liked dance music. Every single recipe, and there were thousands in her repertoire, was stored in her head. And not once was there a variation in what we ate. Each and every time over the years the dishes tasted the same – tasty, heartwarming and soul stirring.

My nani, handed me this recipe of Chole, very casually over dinner one day. I scrambled up and wrote it down. Over the years, I have also perfected this recipe with trials and error. And while it still does not taste like how she or her mom made it, it stills holds good on it’s own….

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Lasooni Palak

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If you have been following my blog, you would have realised that my favourite flavour is garlic. I have grown up in a family that cooked without onion and garlic, for religious purposes. Garlic is said to have “tamsik” qualities. Tamsik food is considered unhealthy, and it brings out the negative in you, gives rise to anger and other repugnant emotions. During the Vedic times, everything that was considered not good, was given a religious decree of non consumption.

I have realised over the years that a lot of do’s and dont’s of the Vedic ages are now being proven scientifically true. Take for example the benefits of turmeric. The world over, turmeric is prescribed for it’s qualities. But there is also the other side of science, which has proven some foods that were earlier considered bad, are now proven to have health benefits. Garlic is very good for the heart.

As for me – I like to live dangerously and garlic is very good for my soul!

I can have garlic in every single meal, and not get tired of the taste. I think I am still making up for my lost childhood!

 

 

 

 

 

 

Nishi enjoying the taste!

Lasooni Palak, or Saag as its called in some places, is my favourite version of consuming spinach. I like the smooth texture, but I also like the chopped version. So I came up with a recipe that was a mix of both. I like my food on the little spicier side (more Tamsik me!!) and somehow the taste of garlic, rough and smooth spinach with a hint of fire sets me in the absolutely perfect mood!

I experimented with this recipe in the green environs of Mahabaleshwar.  The spinach was not fresh off the farm, but it was still from the hills of Panchgani, and as fresh as one could possibly get. But the spinach I grow in our farm, is far superior, completely organic and I pluck it when still in baby stages. The result is a sweeter taste, with a hint of bitterness and then of course we add the ever loved garlic and fiery spices. In the near future, when the garlic grows green and fragrant in my farm, I will try this same recipe with new green garlic stalks. The taste will be a little different – more herby!

The recipe goes best with chappati, made with whole wheat or jowar.

 

 

Lasooni Palak or Lasooni Saag
Print Recipe
Greens flavoured with heady garlic, a perfect Indian veggie for any meal.
Servings Prep Time
2/3 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2/3 people 15 minutes
Cook Time
15 minutes
Lasooni Palak or Lasooni Saag
Print Recipe
Greens flavoured with heady garlic, a perfect Indian veggie for any meal.
Servings Prep Time
2/3 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2/3 people 15 minutes
Cook Time
15 minutes
Ingredients
  • 3 Bunch Spinach (each bunch has appx 25-30 leaves)
Tadka 1
Tadka 2
Servings: people
Instructions
Spinach
  1. Blanch all three bunches of spinach in hot water. After 2/3 minutes, drain the hot water and dunk the spinach into ice cold water. This helps it to retain its colour.
  2. Finely chop appx one bunch of spinach and leave aside.
  3. Roughly chop the remaining two bunches of spinach and leave aside.
Tadka 1 with roughly chopped spinach
  1. In a pan, add and heat the oil. Add the jeera till it splutters. Now add the green chillies, red chilly and let these splutter.
  2. Now add the onion and garlic and cook till a bit brown.
  3. Add the roughly chopped spinach.
  4. Add salt and mix well.
  5. Leave aside to cool.
  6. Once its cool, run it in a mixer grinder till it becomes a fine paste. All the ingredients should be made into a paste, red chillies and all.
Tadka 2 with finely chopped spinach
  1. Heat oil in a pan. When hot add the jeera.
  2. When it splutters add the bay leaf and red chilly.
  3. Add the finely chopped spinach.
  4. Now add the salt and the water.
  5. Mix well and leave aside.
Finishing the dish.
  1. Add the spinach which has been ground to a paste, to the finely chopped spinach in the pan. The heat should be on.
  2. Add the yoghurt and mix well. Voila your dish is ready!
  3. Serve hot with any form of Indian Bread.
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Rum Wale Aloo – a la Ajit.

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My friend Ajit invented this absolutely unusual recipe on the spot.

 

the husband and Ajit

We were all in Mahabaleshwar, wondering about the dinner menu. Naan and Kaali Dal were already in the picture, and he volunteered to make an Aloo (Potato) veggie. This jovial, happy – go – lucky, man waltzed into the kitchen at 10 am, fiddled around with pots and pans, and waltzed back out. Then at 7 pm, he took a stiff drink of whisky in his hand, asked for a bottle of rum, (leaving me wondering, as to how we will get him off the kitchen floor and into bed!!) and marched into the kitchen again. I confess to taking a few peeks into the kitchen, just to check if he was still standing. The one time I peeped in, I saw him drain the bottle of Rum into the pan of simmering potatoes. I heaved a sigh of relief, and went about my business grinning, impatiently waiting to taste these crazy Rum laden potatoes.

Rum Wale Aloo – a la Ajit

I really don’t need to tell you how good it was, because I know as soon as you read the recipe you will definitely want to try it at least once. After that, you will be hooked. And all those who eat it with you will be hooked. I have already made it thrice in a span of three weeks, and I am a very very happy person when mealtime arrives.

This dish takes a little bit of planning, a little bit of sweat and a great deal of Rum. I really suggest you make it just the way I have mentioned. Everything that Ajit, has put into this Rum Wale Aloo – a la Ajit – has a purpose and imparts some sort of flavour.

Get hold of the smallest potatoes you can. And please see that all of them are approximately the same size. This way, they will all cook uniformly.

Marinate it for an at least 6 hours. I did a huge boo boo, last week. I was asked to make this recipe for a friend’s party and so I marinated the potatoes, a night before to make it next morning, only to realise that I have miscalculated the dates. It was not due for yet another day. I just said a fervent prayer and popped the potatoes into the fridge and let it marinate for yet another 24 hours. So in all – 36 hours of deep marination. Whoa! It cooked faster, tasted bloody good and it did not smell like over worn socks.

So yay!! Go for it – marinate it for as long as you can.

Besides a long marinating time, it also takes a little while to cook. I would suggest good Jazz music in the background (Why Jazz? – well it just seems to set the right tone for this dish! All sultry and seductive. Something good waiting to happen!) A good drink in the hand, and a happy go – lucky nature like the inventor of this dish.

 

Oye Ajit – Cheers!!

Enjoying a Cigar, after hard days work.

 

 

 

Rum Wale Aloo - a la Ajit
Print Recipe
Marinated for hours, drenched in black rum, cooked patiently on slow fire - to be eaten with grins and smiles!
Servings Prep Time
6 pax 20 minutes
Cook Time Passive Time
1 hour 8 + hours
Servings Prep Time
6 pax 20 minutes
Cook Time Passive Time
1 hour 8 + hours
Rum Wale Aloo - a la Ajit
Print Recipe
Marinated for hours, drenched in black rum, cooked patiently on slow fire - to be eaten with grins and smiles!
Servings Prep Time
6 pax 20 minutes
Cook Time Passive Time
1 hour 8 + hours
Servings Prep Time
6 pax 20 minutes
Cook Time Passive Time
1 hour 8 + hours
Ingredients
Marinade for Potato
Initial Tempering
Final Tempering and Ingredients
Garnish
Servings: pax
Instructions
  1. Wash the potatoes very well. Poke holes in all the pcs, with a fork. Please see to it that all sides of the potato are poked
  2. Mix all the ingredients of the marinade into the curds. Mix well.
  3. Toss the potatoes into the marinade. Mix it well and keep covered in a refrigerator for 8 hours.
Making the final dish
  1. Pour the oil in a wok (kadhai), and set it on medium to high flame.
  2. When the oil is hot, but not smoking, add the ingredients of the intitial tempering. Cover it so that the flavours retain within the oil
  3. In exactly 30 to 40 seconds, open the lid and take all the tempering material out. Leave the oil inside the wok.
  4. Reduce the flame.
  5. Add the hing, and within seconds add the onions.
  6. Fry onions really well. Keep stirring. They should become brown but not burnt. This will take appx 25 to 30 minutes.
  7. Pound the garlic, ginger and green chillies in a mortar pestle, and add to the onions.
  8. Add the turmeric, corriander powder, salt and red chilli powder as well.
  9. Fry well.
  10. Drain the potatoes from the marinade. Keep the marinade aside.
  11. Add the potatoes. Mix well.
  12. Cover the wok, and leave the potatoes to steam. This should take appx 25 to 30 minutes again.
  13. Keep mixing once in a while so that it does not stick to the wok.
  14. When the potatoes are cooked, take off the cover and add the marinade.
  15. Mix well and let the marinade dry up.
  16. All this while the fire should be at medium to low. Keep it this way.
  17. When the marinade has cooked and dried up add the rum. (finally!!)
  18. Let it cook coating the potatoes by stirring and tossing.
  19. The colour will turn black.
  20. When the rum reduces to half, add the lime juice and tomato puree.
  21. Toss and mix well.
  22. When the tomato cooks, take off the fire. You will know its cooked when it does not smell raw anymore.
  23. Garnish with corriander leaves and serve hot with any form of Roti.
Recipe Notes

This dish requires patience. But your patience will be well rewarded when your palate tastes the punch of rum with the soft but spicy potatoes.

Use the hing liberally. If its very good quality you may reduce it a little, but its store bought use the entire specified amount.

Be careful with the salt. The marinade already has salt, then you add some more while cooking.

Please use all the ingredients as specified. The longer you marinate the potatoes, the faster it will cook. If you want some gravy (this is just coated in the rum and onion gravy - not a runny gravy), then add appx 1 Cup of water in the end, after the tomato cooks. Give it a good boil and you are ready to go.

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Sailani Dal

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Being Indian, and bought up on typical desi meals, Dal has been a staple dish served over lunch and dinner. After years and years of eating dal – Dal tadka, Gujarati Dal, Dal Langarwale, Kaali dal, etc etc, all felt so mundane – so overrated and so damned boring. At some point, I just lost faith in Dal!!

At a wedding recently, I saw the tag read Sailani Dal. Now that sounded completely new and something I had never heard of, let alone eat. I timidly tried a spoon, hoping my boredom towards dal would not bias my taste. My eyes sprang open, and my mouth instantly watered for more. I quickly filled up a soup bowl and made a meal of the dal.

The taste, the different flavours stayed in my mind for the longest time. It’s like one of those right moments when you read, smell or taste something, your senses just inhale it and push it deep into your conscious mind, keeping that memory forever fresh. And at any time when you bring it to your mind, it feels like it happened only a few moments ago.

Completely besotted, I went online for a hunt for the word “Sailani”. What was it? Turns out, it was the Maharaja of Sailana who invented this recipe. The Sailana’s hail from the Indian, Princely State of Madhya Pradesh. They were avid foodies and revamped recipes not only from their hometown but from all over India. In the 1980’s a book of their recipes was published but is no longer available easily.

The dal itself is super easy to make. Even the ingredients are minimal. The recipe calls for Toor (Arhar – Split pigeon peas). I urge you to use the best quality spices while making the Sailani Dal. Eat it with rice, or roti – it’s up to you. But eat it you must-

 

PS_ dedicating this recipe to my baby girl Kanak, who sits far away in the USA. She had loved this dal when I made it for her. HEY! Kanak – do try this out and send me pictures. KISS KISS!!

Sailani Dal
Print Recipe
Flavourful and by far the tastiest and easiest dal you could make.
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Sailani Dal
Print Recipe
Flavourful and by far the tastiest and easiest dal you could make.
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Soak the dal for 30 minutes. Wash well and drain the water.
  2. Add haldi and hing, along with 1 Cup of water and add to pressure cooker.
  3. Boil the remaining water, and keep it very hot. Set aside for use later.
  4. The cooked dal should be thick, not thin and watery.
  5. When completely cooked, place a heavy bottomed pan on medium fire.
  6. Add the oil and ghee.
  7. When hot, but not smoking, add the cloves and garlic.
  8. Sauté for a few minutes.
  9. Add the dal. Add the balance hot water.
  10. Add the salt and let it cook till it starts to boil.
  11. Add the kasuri methi and cook for a few minutes more.
  12. Serve hot.
Recipe Notes

The dal tastes better if cooked atleast 2 hours before it is consumed.

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Italian Tomato Sauce

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italian tomato sauce

Apologies about the link —- this is the corrected version.

———————————————————————————————————————

I am super super excited about this recipe. It’s complicated (a little bit!) but it looked so brilliant. I saw a version of this on a cooking channel and I got up from my chair, headed to my bar, collected the vodka, (yup! It has Vodka!!) and all the ingredients and started making it, changing a little bit of the recipe here and there.

After 15 minutes into cooking, the fragrance wafting from the kitchen to the rest of the house drew many of the family members and a few neighbours into our kitchen. I tell you I am on my knees, worshipping this sauce.

It’s a thick sauce. Really thick. It’s not to be had on its own (but you might finish a lot of it while tasting it – I warn you!). You will have to mix it with some stock water, hell even mixing it in the water used to cook pasta lends it an amazing flavour.

Use it as a pizza base, as a base for Bruschetta, in a salad! Just make it, creative ideas will flow in.

I don’t want you to read all these descriptions and explanations. What I want you to do is get hold of all the ingredients and start making it. Let the family members walk in with appreciative sniffs and exclamations. Keep them waiting, and then hit them with a pasta made from this recipe. Lie back and bask in the glory!

PS: There is one very important thing that you have to follow, that’s – the instructions. There will be times while making the recipe you might think I am joking or that I have lost my mind. Have faith. I am very serious when I say what I say, and I am very sane and going to wait for your comments after you have made this recipe. You can advocate my sanity.

Without more blah blah – here is the recipe for Italian Tomato Sauce.

PS _AGAIN__and here is the link to the video —–

A shout out to my school friends who always have my back — hey there girls 🙂

Thanks to Brinda – for helping me with this video.

 

Italian Tomato Sauce
Print Recipe
An amazing base sauce. Let your imagination flow and get creative.
Prep Time
15 minutes
Cook Time
30 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Italian Tomato Sauce
Print Recipe
An amazing base sauce. Let your imagination flow and get creative.
Prep Time
15 minutes
Cook Time
30 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Heat a heavy bottomed non stick pan. Add olive oil and butter. Olive oil should completely cover the bottom of the pan. Let the butter melt
  2. Add garlic and saute till it's a bit brown. Take out the garlic and keep it aside.
  3. Add 1 1/2 tubes of tomato paste to the hot oil/ butter mix. DO NOT STIR. I kid you not - DO NOT STIR!! Just see to it that the paste is completely submerged in the oil.
  4. Cover and cook for 10 minutes in med/ high flame.
  5. Add Brown sugar, salt and pepper. Once the bubbles subside, add the diced onions and cherry tomatoes.
  6. Now you can stir and mix. You might see a little blackened sauce when you mix. Don't worry, its normal. Ofcourse the entire bottom shouldnt be burnt. This means your pan wasn't thick enough at the bottom.
  7. Cook covered till tomatoes get squishy and cooked.
  8. Add the left over 1/2 tube of tomato paste.
  9. Add lemon zest and cayenne pepper and mix.
  10. Add the pre cooked garlic.
  11. Mix
  12. Add the vodka and mix.
  13. Cook covered for 5 minutes. Then add the basil. Cook again for 2 minutes.
  14. Add the red wine vinegar and taste!!! Voila-- you are done.
Recipe Notes

Dilute with pasta water or stock and add to pasta.

Liberally coat a salad.

Layer your pizza.

Use in baked dishes.

Use for base of crostini or bruschetta.

 

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Puran Poli

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Aloha! From Maui – Hawaii!

It’s been a busy happy week for us. Our daughter graduated with double majors in History and Anthropology! What a ceremony and what a delightful time for us proud parents. A huge bunch of us attended her graduation – her grandparents, brother, parents and her many many loyal friends. We hooted and cheered, and of course, her dad n me wept quite openly.

Will post pictures soon……! It’s all in the camera right now, and we are vacationing in Hawaii!

 

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puran poli

puran poli

It’s a recipe from Rekha once more. Rekha of the serene nature and yummy cooking!

The recipe is really tedious for the first time. But once you make it (and you will – again and again, I promise you), it will become easier and easier.

puran poli - cooked to perfection

puran poli – cooked to perfection

The trick is in the dough. Once you have got that right, everything falls into place as easily as a beer in a glass.

She made it on a plastic surface, but she said using a banana leaf gives amazing results. “The flavour of the leaf seeps in”, she said.

I have given the measurement for the water, but each flour behaves differently from the other. Some soak up too much water, while others use less. Use the water little at a time, till you get the right consistency. I have put up images and videos for the same.

Stack Of Puran Poli

Stack Of Puran Poli

Without further ado – here is the recipe.

the filling of the poli

the filling in the poli


Puran Poli
Print Recipe
A little work, but the final dish will have you dancing.
Servings Prep Time
15 pieces 30 minutes
Cook Time
45 minutes
Servings Prep Time
15 pieces 30 minutes
Cook Time
45 minutes
Puran Poli
Print Recipe
A little work, but the final dish will have you dancing.
Servings Prep Time
15 pieces 30 minutes
Cook Time
45 minutes
Servings Prep Time
15 pieces 30 minutes
Cook Time
45 minutes
Ingredients
For the filling
For the dough
For making the poli
Optional
For cooking
Servings: pieces
Instructions
The filling.
  1. Wash and boil the channa dal, till it is well cooked. It should not be over cooked. The grains should look whole, and when pressed with a spoon should smash.
  2. Once cooked, leave it to drain completely. No water should be left in the dal.
  3. Deseed the cardamom pods and smash the seeds in a mortar.
  4. In a heavy bottomed pan, add the drained dal, jaggery, cardamom pods and desiccated coconut. Stir and cook for 5 minutes, till the jaggery just melts.
  5. Scrape out on a plate and let it cool.
  6. Once cool, blend it in a heavy duty blender. Blend little at a time. The mixture will be very dense and you might think of adding a little water. DO NOT DO IT. Be patient.
  7. Make 35 gm oblong balls.
For the dough.
  1. Make a sticky dough using a little water at a time. Keep your hands oiled, using the oil mentioned in the ingredient list. Do not pour the oil in the dough mixture. PLEASE SEE THE VIDEO AT THE BOTTOM OF THE RECIPE FOR THE DOUGH TEXTURE.
  2. Once the dough is kneaded, let it rest for 15 minutes.
  3. Make 25 gram balls.
Filling
  1. Take the dough balls and flatten them into a 2 inch diameter circle.
  2. Take the balls made with the filling, and roll in into an oblong shape. It should look way larger than the dough ball.
    Take the balls made with the filling, and roll in into an oblong shape. It should look way larger than the dough ball.
  3. Put the filling into the ball and start pushing the filling into the ball, gently but firmly. At the same time keep pushing the dough over towards the top of the filling. Basically the dough has to engulf the filling. PLEASE SEE VIDEO NO 2 AT THE BOTTOM OF THE RECIPE FOR INSTRUCTIONS ON HOW TO FILL THE FILLING INTO THE DOUGH.
  4. Once the filling has gone into the dough, cover the top with a twist of the dough and pat it into a 3 inch circle. KEEP YOUR PALMS AND FINGERS OILED. (I'm glaring at you when I say that!!)
How to roll the poli
  1. Oil the banana leaf. If you are not using a banana leaf, you will need a 15 inch square of food grade plastic.
  2. Keep spreading the poli till it is really thin and you think now it will break. PLEASE SEE VIDEO NO 3 AT THE BOTTOM OF THE RECIPES FOR INSTRUCTIONS.
Cooking
  1. Heat the non stick pan. Keep the flame / intensity to medium high.
  2. Ladle a teaspoon of ghee into the non stick pan.
  3. Gently lift the poli off the banana leaf and put into the non stick pan.
  4. Spread another spoon of ghee all around the poli
  5. After a few minutes lift and turn the poli. The non cooked side will now be touching the non stick pan.
  6. Add another spoon of ghee and take off the fire, after 3 odd minutes.
  7. The filling is dry and the flour used for the dough is greedy for ghee. You may add as much as you require or as less. But remember, that hot poli eaten with a small spoon of hot ghee spread on it tastes the best.
  8. Serve warm with ghee and red chilli chutney. (See previous blog!)
    Serve warm with ghee and red chilli chutney. (See previous blog!)
Recipe Notes

 

 

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