Surti Papdi Bataka nu shaaq

Surti papdi or valor look like peas but the cover and seeds are harder than the peas. People in the western part of India love this vegetable and have it in various form.

Image Source: Google
Image Source: Google

Here is the easiest one first. πŸ™‚

You shall need:

1 cup… Surti papdi seeds (Few people use the shell too in the subzi but this version is made only with the seeds)

1/2 cup… Potato – diced

1 tsp… Oil

1/2 tsp.. Cumin seeds/jeera

a tiny pinch of asafoteda

Salt and red chilly powder to taste.

1 tsp.. turmeric powder

1 tsp… Dhaniya powder

1.5 tbsp… Jaggery powder (to taste)

1 cup water

Method:

  • In a cooker, heat oil and add the jeera and asafoetida.
  • Add the salt, turmeric, red chilly powder and dhaniya powder.
  • Add the potato and seeds.
  • Mix well.
  • Add the water and pressure cook for 4-5 whistles on full flame.
  • Once the pressure escapes, open the lid.
  • Turn the gas on medium flame and add the jaggery.
  • Cook it for 2-3 min.
  • Serve hot with chapati/bhakri.

photo(13)

Cheers,

Advertisements

Quick Matar Paneer

Hello Hello!!

Has it ever happened that you just dont feel like waking up in the morning? It happens very few times with me, but whenever it does happen I certainly go back to sleep. Its then recipes and ingredients like these that help. This is a one pot dish so no mess πŸ™‚

You shall need:

200 gms… Paneer (Cut in shape of your choice)

1/2 cup… Peas

1…. Big tomato (Cut in small pieces)

2.. medium size onions (Chop length wise)

2.. green chillies (chopped finely)

1 tsp… Jeera/Cumin

1/2 tbsp… oil

1 tbsp… Kasuri methi

1/2 cup… water

1/2 tsp… Turmeric powder

Red chilly powder to taste

Method:

  • In a pressure cooker, heat oil.
  • Add jeera and then onions.
  • Add green chilly.
  • Let the onions get nice pink.
  • Add the tomatoes, turmeric powder, salt and red chilly powder.
  • Let it cook for about 3-4 min.
  • Add the water, peas and paneer.
  • Cover with the lid and leave it to whistle 3 times on high heat.
  • Once it is done, let the cooker cool off.
  • Remove the lid, turn on the gas. We want to evaporate the excess water.
  • Towards the end, when very little water it left, add kasuri methi.
  • Stir it well.
  • Serve with bakhri/chapati/paratha.

photo(12)

Cheers,

Bharwan Bhindi/Stuffed Okra

Bhindi is my first love. I have fond memories of loving the bhindi that my school friend’s , Nupur, mom used to pack in her lunch box. I can never make it her way even if I want. πŸ™‚

Today I got up super early with the husband who had a flight to catch. Bangalore Airport’s distance is such a pain I tell you 😦

Anyway. Here is my fav concoction for the bharwaan bhindi.

You shall need: (Serves 2)

250-300 gms… Fresh medium/small size Okra/Ladies finger/Bhindi (wash them and wipe with a cloth to soak them. Cut the ends and keep)

1 tbsp… Sesame seeds/Til

1 tbsp… Cumin/Jeera powder

1 tbsp… Dhaniya powder/Coriander powder

1/2 tbsp… Amchoor powder/Chat masala *optional

1/2 tbsp… Anardana powder

Salt and red chilly powder to taste

1 tbsp… oil

1 tsp… jeera/ cumin seeds

Method:

  • Slit the bhindi length wise making a pocket to stuff the masala.
  • In a small bowl, add all the masalas and mix well.
  • Carefully fill the bhindi with the masala, generously.
    If a little masala is left, it is good πŸ™‚
  • Once they are all done, heat oil in a pan and add the jeera.
  • Once it browns a little, reduce the heat to low-medium.
  • Add the bhindi one at a time and lay them properly in the pan.
  • Let them cook on one side for a few min.
  • Toss them gently and let the other side cook.
  • Sprinkle the extra masala on top and mix with a light hand.
  • The bhindi shall be done once it changes color to dark green.
  • Serve with roti/bhakri/paratha.

1623217_10151786944226324_583616489_nCheers,

Arancine: Daring Kitchen

When life throws you risotto, make Arancini!

Oh so well said πŸ™‚ We as Indians love anything that is thrown in a deep fryer in a way, Arancini is a crisp rice ball with a gooey center and a sauce to die for.

So, I made Saffron Risotto for this Arancini. It is super duper easy to make and more more awesome to devour.

So what all do we need for this?

A portion of risotto of your choice {chilled}

Few tiny squares of mozzarella cheese

1/4 cup… All purpose flour

1/2 cup… Bread crumbs

1 egg (This is optional as I made a batch with egg and one without egg. If you are not using the egg, you may use few tbsp milk)

Oil to deep fry

Method:

  • Heat the oil in a pan.
  • Take 3 bowls and put the flour, bread crumbs and egg/milk respectively.
  • Take a table spoon and scoop out a ball from the cold risotto.
  • Place a cheese cube in the center and roll it well.
  • Put it in the flour first, then the milk/egg and finally bread crumbs.
  • Once all the balls are ready, put them in the oil to fry on a medium heat. Make sure the oil is not very hot else the crumbs shall turn black as soon as you put them in.
  • Once they are nice and brown, take them out and serve with the sauce of your choice.

photo 2

Sending this to:

at Gayathris cook spot

at Cuisini Delights

at Cook Click n Devour

at Simply.food

Cheers,

Saffron Risotto

There has always been a hullabaloo on the Risotto rice. Some say Arborio is a must but what do you do if you dont the rice ready at hand? Well, few articulate food experts would rush to the gourmet store and get it. Others shall postpone making it while people like me, the I-Want-To-Eat-Risotto-Today kind shall look for Indian alternate that is available.

So Google took to the this link where the author was happy with her results with the Idli rice/Par boiled rice. Trust me the result was delectable. Slurrpppp.

You Shall need:

3/4 cup… Idli rice/Arborio rice

2-1/2 cup… Stock of your choice (I made one broccoli, onions, carrot, peppers, cauliflower and cabbage)

1 tbsp… Olive oil

1/4 cup… Chopped onions

1/2 cup… White wine

4-5… saffron strands

1 tbsp… Butter

1/4 cup… Parmesan cheese

Sale and pepper to taste

Method:

  • Boil the stock and reduce the gas to low.
  • In a small bowl, take about 4-5 tbsp of stock and add the saffron. Let it infuse well.
  • In a pan, heat the butter and oil.
  • Saute onions in it with some salt and pepper.
  • Once the onions are translucent, add the rice and stir until it is nice and shiny.
  • Add one ladle stock at a time and dont stir the rice.
  • Once it is absorbed, add another ladle and so on.
  • Once all the stock in in from the bowl, add the one with saffron.
  • I added wine at the last and cooked it until it was absorbed.
  • Add the cheese and let it do its magic πŸ™‚
  • Serve it hot/warm with love.
Left: Methi ni Bhaji na bhajiya Right: Saffron Risotto
Left: Methi ni Bhaji na bhajiya
Right: Saffron Risotto

Sending this to:

at Gayathris cook spot

at Cuisini Delights

at Cook Click n Devour

at Simply.food

Cheers,

Lauki chana dal

I often get super super worked up when I have not planned what to make for lunch. Since we both work and I do all the cooking in the house, I wake up early and finish all of it before the pati is up.

Since I was tired of all the cabbage and cauliflowers, I decided to make mom’s special. Chana Dal with Lauki/Ghiya/bottle gourd.

You shall need:

1 cup… Chana Dal (Soaked in warm water for 1 hour)

1.5 cup… Lauki/bottle gourd pieces (Wash, peel and dice)

1… Big tomato (cut in chunks)

1 tsp… Jeera/Cumin seeds

1 tsp… Rai/mustard seeds

a pinch of hing/asafoetida

1/2 tbsp.. Oil

3/4 cup… Water

1/2 tsp… Haldi/turmeric powder

3-4 … green chillies or red chilly powder as you like

Salt

Lemon juice

Method:

  • In a pressure cooker, heat the oil.
  • Add the hing, jeera and rai.
  • Once the rai splutters, add the tomato, salt, green chillies/red chilly powder and haldi.
  • Cook it well until the tomatoes soften.
  • Now add the lauki and chana dal (minus the soaking water)
  • Stir them around in the spices.
  • Now add the water and close the lid.
  • Once the first whistle comes, reduce the heat to medium and let it cook for 10 min.
  • Turn off the gas and let the pressure drop.
  • Once it is done, open the lid and add the lemon juice as per taste.
  • Serve hot with roti or bhakri.

image(39) image(38)

Sending this to:

at Simply.food

at Gayathris cook spot

Cheers,

Review: Live at Aloft

Aloft Hotel at Bangalore is nestled peacefully in one of the most happening corners of the city, Whitefield.Β  I had never been here earlier but the husband had entertained a few guests, official ones, here. He adored the food and the drinks they had to offer.

Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with 1,146 properties in nearly 100 countries and 171,000 employees at its owned and managed properties. Aloft is under the wing of the giant.

We were ushered to WXYZ bar on our arrival. There was a three member band playing excellent music from Beetles to Dido to Lady Gaga, over all my kind of music. I would have loved a more cozy seating with lounge chairs than the rather uncomfortable sofas. The lighting was little sharp on the musicians which was then promptly removed on the request of the patrons and the musicians themselves. β€œLive at Aloft Hotels” serves as a programming platform that features live acoustic performances from emerging artists. It also drives hotel exposure, generating buzz through social media channels, including videos, blogs, and social networking sites. For artists and bands, the performance series promises a venue to connect with new audiences, as well as access to thousands of music fans worldwide.

We were told by the Manager, Mr. Rajdeep that the cocktails are one of the best in the town. We nodded in glee and waited for the elixir for the evening to arrive. The first one to come to us was Late Night Rum. It was a pleasant mix of fresh pineapple, some lime and white rum. We happily gulped it down.

We met the new head Chef who told us about his contributions to the menu and the new twists and turns that we should expect at the hotel in the coming months. The first starter that reached us was Chicken Tikka. The scrumptious tikka was very well seasoned and was succulent. However it was carelessly thrown on the plate which made it look little less appealing. I would discount the hotel’s service one only one account that they were hosting a 400 people gathering in the lawn. Else it is an unforgivable thing for me.

The lamb kebab was the next, I found it to be high on the lentil content to bind it which made it rather dry. It could pass for a nice lamb tikki than a kebab IMHO. The Panner tikka was melt on the mouth and the taste still lingers on. The mild spices and the extra hung curd that charred on the tikka was an inviting sight.

The vegetarian Spring Roll were a little too thick on the outer cover for me. I would skip it.

And it was soon the time to get the next drink. It was Lychee Fizz this time and though it was a little sweet for me the vodka notes were just right to get the evening started. For the rest of the evening I stuck with a white wine.

Post the drinks and the music, we found ourselves at Dot.yum. The restaurant serves buffet dinner with an impressive range. Out of the Roast lamb, Paneer Butter masala, numerous salads, rice,Β  murgh Makhni and mix veg, I chose the fluffy biryani, paneer and a butter roti. Trust me when I say this this was one of the best butter roti’s I have ever had. Soft, straight from the tandoor and made with love.

Since we had enough of the starters, I could not really enjoy the dinner. Over all I would recommend Aloft for the buzzing corporate crowd and music lovers.

Ambiance: 3.5/5

Food: 3.5/5

Value for Money: 4/5

Address:

17C, Sadaramangala Road, Off Whitefield Main Road, Opposite, ITPL Bengaluru, Karnataka 560066
080 66 707777

Buffet at Aloft: (Details courtesy: Zomato)

350+TAXBreakfast (Mon-Sat)

700+TAXLunch (Mon-Sat)

900+TAXDinner (Mon-Sun)

1000+TAXSunday Brunch

WXYZ: (Details courtesy:

1700 for two people (approx.)Β Β  With alcohol;VAT extra

Cheers,

Pallavi

Event And Giveaway: Bridal Shower for Charul

I met this adorable girl on the blogosphere who shared the passion for food and creating something worth a million pictures.

After a few comment exchanges, I got to know that she is from my hometown too and in fact we have common friends too πŸ˜€ Its a small small world.

As she is setting sail towards her D-Day lets wish her all the best and give all our love. πŸ™‚ Here are the rules for this virtual Bridal shower.

  1. You must cook and post the recipe on your blog.
  2. Use of the logo and linking to this blog post is mandatory.
  3. Add the link to Charul’s Blog.
  4. Like and Follow The Lantern Kitchen on facebook.
  5. The event is open for participants in India only as there is a give-away.
  6. The recipe can be of any cuisine and follow any method of cooking.
  7. Looking for fresh entries and to try out new recipes. So, no archived or reposed entries please. Your post has to be between Jan 3, 2014 and 15 Feb, 2014.
  8. Multiple entries are welcome and linking back to this announcement is a must.
  9. Send a mail to thoushaltcook(at)gmail(dot)comΒ  with your name, recipe name and recipe url with the subject line as Virtual Bridal Shower Event.
  10. Non bloggers are most welcome to participate. Just send me the recipe with a click of the recipe if possible to the above mentioned email.

Β Image Source: GoogleImage Source: Google

Now the giveaway is a box of 12 decadent homemade biscottis from The Lantern Kitchen, which is my startup from home. I shall pick 1 Winner of this giveaway randomly and send the gift.

So roll up your sleeves and lets see what you got πŸ™‚

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

Love,

Pallavi