Sunday, March 30, 2008
Friday, March 28, 2008
Sunday, March 23, 2008
NEVRI or KARJIKAAY or KARANJI
My childhood memories are refreshed with this crunchy sweet stuffed delicacy.My grandparents would visit us in summer sometimes .And they would carry two big aluminium dabbas with them .one filled with nevri other with chakkuli or tinglod.I would wait for mamama(maternal grandmother in konkani) to open the dabbi and arrange them on plate.My granny would call it karanji and as it was a new name for me i would call it karinj ,even today when I made it, I called her and told i made karinj mamama.
Its made mainly during diwali and ganesh festival.As most of my friends here were making gujiya (as they call in hindi for nevri) for the holi festival i too got into the mood of making it.
To ask the ingredients i had called amma and noted it down.She told to give it to her grandson more. yes he had them and liked it because they had raisins.
COCONUT-2tbsp fresh or frozen.
OLIVE OIL-1tbsp for kneading
OIL -for frying
SALT -1/4 tsp
CARDAMOM-5 warmed in microwave
For the outer cover.
Sieve maida ,add salt to it.Heat olive oil and add to it.Knead it with water into a stiff dough.Keep aside for half an hour with a wet cloth or wet kitchen paper.
For the stuffing
Powder grind the sugar with cardamomseeds.clean poppy seeds under running water in a tea sieve, and spread on a kitchen towel.
Dry roast cashewnuts, fried gram (hurigadle) and poppy seeds .the poppy starts real poppy at this point. close a lid.for a second.and switch off the flame.
roast coconut grated till pink and remove.
roast raisins with little olive oil or ghee for nice aroma.
grind the cashewnuts and fried gram .combine the powders,coconut,poppyseeds and raisins with sugar.
The stuffing is ready.
Make 1" balls out of the dough.Flatten each into thin circles.
place a teaspoon of the stuffing in the left half and wet the edges with water.wrap over the other end and close it to a semicircle.press the edges.
make a batch of 10 likewise.heat oil in a deep pan.and fry them both sides till light gold.finish the dough and stuffing in batches if doing alone.thats wat i did.
Friday, March 21, 2008
This is a dish prepared during upvaas or fasting.when u cannot have onion garlic in u r menu.Made solely from potato ,a simple and tasty dish.
Amma makes it during shivrathri.we dont eat rice ,onion garlic on that day.There are different methods in different regions for shivrathri . and also recipes for vrath.
and the best part is we end up eating more than the normal days on the fasting day.
She makes chapathi ,puddi bhaaji,ragi juice,and shevai paaysu.Not to forget a huge watermelon,bought and consumed the same day.Will post ragi juice once i learn it from her this time in india.
Curry leaves-a sprig
fresh or frozen coconut finely grated-1 tbsp
fresh lemon juice-2 tsp
turmeric powder-a pinch
salt to taste.
steam potatoes in cooker.Not too soft.remove,peel and powder it with hands such that small bite sized lumps are formed.
Heat a kadai with oil for seasoning.add mustard,jeera,hing,urad dal.
when dal turns pink add green chillis.turmeric powder.Immediatly next add the powdered potatoes.mix well.add salt,saute and sprinkle little water .close the lid.
let it cook for 5 to 8 minutes ,mixing in between.add grated coconut.
finally sprinkle lemon juice ,mix once again and turn off the heat.garnish with cilantro.
u can have it with rotis.also goes well with rice and dal.
Wednesday, March 05, 2008
My son loves any japanese dish.As long as its either vegetarian or seafood.
This is one of his favorites. Somen in hot broth of spinach and tomato ,with a flavor of miso makes this simple and delicious dish a perfect winter food.
Here is the recipe
Dried somen noodles-1 bundle
miso paste-3 tsp
sesame seeds-fro garnishing
onionhal small and chopped finelyMethod
Boil enough water for the somen noodles.Add somen when at a rapid boil.Stir noodles briefly to separate.Cook for 2 minutes, then taste a noodle. It should be soft but not mushy.Immediately remove the noodles and plunge them into cold water.Run under cold water until noodles are cold and seperable.
meanwhile prepare miso soup cooking tomato ,onion and spinach with one cup water.when cooked add miso paste,mix well. swith off the flame before it boils.
Add the cooked soup on on a bowl of somen.garnish with powdered sesame seeds.serve hot.