What a great start for my Holidays

Ohh what a great news i received just before starting my holidays tomorrow.

Thank you very much Susan and Abraham for selecting my post in

  " the-30-best-recipes-from-2010 "

My first achievement after i started blogging.


The recipe for the same : kairichi-chatni : raw-green-mango-chatni

MERRY CHRISTMAS AND HAPPY NEW YEAR

Hi Everyone,


First of all, I am sorry, was not able to post any new post for last few weeks.


Well I was bit busy planning and day dreaming .. lol ..as we are going on a vacation to India late December.


I just tell you, how excited i am as we are visiting after full 2 years. 
I am looking forward to meet most of my relatives and of-course going to enjoy food.


Last visit, we had been to our farm in Solapur, Maharashtra - their we had Hurda. Well you may ask what is it? 
So here I am attaching a link to one of our video and you will get to know what I am trying to say.


In short 
HURDA : Raw Sorghum (jowar) roasted on open fire and eaten with Peanut Chatni or dry salty coriander chutney or dry eggplant vegetable.
So I am looking forward for have this experience again when I am in India.


The link goes here :  Solapur Farm Visit

I will try to post some new recipes before going to India, and will meet you all in February. 


Wish you all a Very Happy New Year and joyous Christmas.


Take care and enjoy your holidays. ENJOY!!!!!

The 30 best recipes of 2010

I have sent two entries for the The-30-best-recipes-of-2010 started by chackoskitchen.

And my two entries are:

Kairichi chatni (raw green mango chatni)

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Kanda-bhajii

Kairichi Chatni / Ambyachi Daal (Raw Green Mango Chatni)

Kairichi Chatni / Ambyachi Daal (Raw green Mango Chatni)

In Australia summer starts in month of November and we already started getting raw mangoes in farmers market. So thought of making some 'Kairichi Chatni'. 'Kairi' is a word in Marathi language used for Raw green Mango.

This is very tempting, mouthwatering delicacy from Maharashtra.
I remember my mother use to take me with her for the 'Chitra Gauriche Haldi kunku' to her friends place were they use to serve us Kairiche Panha  and kairichi Chatni / Ambyachi Daal

Chitra is the first month of a Marathi calendar.
Gauri is a Goddess of worship.
Women and young girls from our neighborhood are invited for the function. 
This function is only for women.

 I use to love that function. So now I learned to make 'Kairichi chatni / Ambyachi Daal' from my mother.

Ingredients :

• 1/2 cup Chana Dal (Soaked for 4-5 hours or overnight and then drained)
• 2 Raw Mango peeled, seed removed and grated with grater.
• 1/2 cup Fresh coconut grated
• 4-5 Green Chili
• 1/2 tsp turmeric powder
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• pinch of Asafoetida (hing)
• 4-5 Curry leaves
• 1 tsp Jaggery / sugar
• 2 tsp oil
• Coriander leaves
• Salt to taste

Procedure :

1. Rinse chana dal 2 to 3 times in water. Soak it in enough water for 4 hours or overnight.
2. Mix Chana dal, green chili, Coconut, Jaggery, salt together and blend coarsely.
3. Now mix raw mango and dal mixture together. Adjust the amount of raw mango according how much sour dal you want.
4. Heat 2 tsp oil in a pan.
5. Once oil is hot add mustard seeds, cumin seeds, curry leaves and turmeric powder. Pour this tempering over mixture.
6. Garnish with coriander leaves

This recipe goes to the mharorajasthanrecipes

Kanda Bhajii

Kanda Bhaji - Onion Fritters

Kanda bhaji a mouth watering snack is mostly enjoyed on a rainy day at home and a cup of pipping hot tea. One who is working on a rainy day they enjoy it at a roadside thela (vendors) with a cutting chai (tea) and with some friends to chat with. In Kolhapur (Maharashtra, India), there are so many vendors selling bhaji near Station, or near Irwin Christian High-school.
Here in Australia there is no such season Monsoon it rains in every season, so we don't need any specific reason to make kanda bhaji's . Following recipe is same as my mother makes it and its from our Kolhapur.

Ingredients:

• 1 cup Besan (use as require)
• 5 Onions, thinly sliced
• 1 tsp Red Chilli Powder
• 2 green chili finely chopped
• 1/2 tsp Turmeric
• 1/2 tsp sugar
• 2 tsp Ova (Ajwain seeds / carom seeds)
• 10-12 curry leaves (optional)
• few strings chopped coriander
• Salt to taste
• Oil for frying
• Water

Procedure:

1. In a mixing bowl add sliced onions, salt and some chopped fresh coriander.
2. Keep aside for 10 - 15 min, mixture will release water from itself .
3. Now add rest of the ingredients and mix well. (Don't add water till all the ingredients are mixed well)
4. Add water only if needed the batter should not be watery little thicker than dosa batter or little thicker than pancake batter.
5. Note : Add besan only as a binding material for onion's, thats what makes the Bhaji crispier and you can see the nicely browned onions when done.
6. Now heat oil on medium flame and make bhajis. Use fork to put small parts of batter in oil, else use your hand.
7. Keep them on medium flame for 2-3 min. Turn them and again fry them for another 2-3 min or till brown.
8. When done remove on Kitchen paper towel.
9. Serve hot with a slice of bread and a cup of tea.

• Information: More than in cooking, Carom seeds are also know for their medicinal use-as a home remedy for stomach ache, indigestion and throat problems. 

This recipe goes to the mharorajasthanrecipes

Creamy Mushroom Soup..... without cream

Creamy mushroom soup..without adding cream!

Ingredients:

• 1 cup sliced Button mushrooms
• 1 onion sliced
• 1 tsp Italian mixed herbs
• 1/2 cup milk
• 1 tbsp plain flour
• 1 cup vegetable broth
• salt to taste
• 1 tsp paprika powder

Procedure:

1. Slice mushrooms and onions.
2. Sautee mushrooms and onions in butter til soft for a few minutes or until mushrooms are fragrant and its juices have come out.
3. Add Italian mixed herb
4. Sprinkle in the paprika.
5. Pulse the entire mixture in the blender till smooth
6. Return it back to the pot. Mix the vegetable broth with the flour and add it to the soup. This helps to thicken it up.
7. Add milk if you want the soup to be thinner.
8. Season with salt and pepper
9. Serve with your favorite garnishing.

Harbharyachi amti - Black Chickpeas Curry

Ingredients:

• 1 cup dried 'harbhare' black chickpeas
• 1/2 onion finely chopped
• 1/2 tsp turmeric powder
• 2 tbsp oil
• 1 tsp chili powder (quantity depends on how spicy(hot) is the chili powder)
• 3 kokum or 1/2 tsp tamrind paste
• Salt to taste
• Coriander leaves for garnishing.
•  (Kala masala):-----
• 1/4 cup fresh / coconut
• 1/2 onion roughly chopped
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1'' cinnamon stic
• 5 black peppercorns
• 1 small green cardamom
• 2 garlic cloves
• 1'' ginger chopped
• 1 tsp khas khas (poppy seeds /1 tsp sesame seeds  --->
• Roast in 2 tbsp of oil till lightly brown, start with all dry stuff followed by onion and coconut.
•  After roasting grind to a fine paste with water (3-4 tbsp)

Procedure:
Soak ANd Cook:

1. Soak dry Chana in water for overnight or 9-10 hours.
2. In the morining remove water completly and trasfer to a muslin cloth and tie the ends of the cloth and place it in warm place for atleast 10-12 hours for sprouting.
3. Before making the curry pressure cook the sprouts for 2 whistles.

Curry:

1. Heat oil in a pan and add onion saute for a min and add turmeric powder and the ground paste.
2. Fry for 2-3 min and add chili powder
3. Now add the cooked Black chickpeas, salt, kokum and let boil for 5-10 min.
4. Serve hot with Chapati, roti or rice.

NOTE:

• You can avoid cooking the chickpeas in pressure cooker and cook them in the pot itself.
• Procedure will be the same as above insted of adding the cooked Chikpeas add sprouted and uncooked.
• But you have to boil it until the chickpeas are cooked.( I follwed same step, using uncooked sprouts)

Szechuan Fried rice

Szechuan Fried rice accompanied with dry Vegetable-manchurian, we just love it. Indian - Chinese food is our favorite cuisine too. As the name refers its a rice dish, usually I do prepare this even when there is a left over rice. The one above is also done with the left over rice, thats why the grains are not that separate from each other its bit sticky. ::( . But to do it the right way is to boil the rice in water and drain the rice after 5-7 min so that you will get the perfect rice for the recipe.

Szechuan Pepper 

In India the Szechuan fried rice is usually orange-yellowish in colour basically they add food color to it. Even i have done the same thing but originally in China the Szechuan pepper refers to the spice ( sort of peppercorns and usually dark redish brown in color) which they dry roast with seasalt and make powder and use that as spice in the rice, so called Szechuan fried rice.
I am giving here the recipe for Indian Chinese Szechuan Fried Rice.


Ingredients:

• 2 Cups cooked rice ( should not be sticky, the grains should be separate from each other->boil the rice in water and drain the rice after 5-7 min so that you will get the perfect rice for the recipe)
• 1 tbsp ginger garlic paste 
• 2 Chili Slit
• 2 tbsp oil
• Pinch of orange food color in 1 tsp of water
• Vegetables -  1 Carrot thick grated or small cubed or Julienne
•                         1/4 cup Cabbage Julienne
•                         1/2 cup Spring Onions Chopped
•                         1/2 cup Capsicum Orange / Green / Yellow / red Cubed
•                         1/4 cup Fresh coriander leaves for garnishing
• Salt to taste.

Procedure:

1. Heat oil in a pan, add chili and ginger garlic paste fry well 
2. Now add Onions then add all the vegetables one by one.
3. Fry for a minute.
4. Add salt and food color mix well
5. Now add rice and fry for another minute.
6. Serve hot with Vegetable-manchurian.
7. Garnish with Spring onions or coriander 

This post goes to mharorajasthanrecipes for  bookmark recipe every Tuesday event.

Chakulya

'Chakulya', I remember my mother makes this every Monday, as my father does fasting on Monday of Lord Shiva. And when he and my mother comes from office in late evening she is tired so she use to make Chakulya. Easy to make and easy to digest as well after that day long fasting. Served with papadum, pickle or dry stuffed chilies. 

Ingredietns:

• 1 Cup Toor dal / Yellow spilt lentil  ( nicely cooked in pressure cooker, If you don't have pressure cooker soak dal for 4 hrs and then cook for 30 min. After cooked it should be soft)
• 5 chapati dough
• 1/2 tsp turmeric
• 2 tsp cumin seeds
• 1/2 chili powder or green chili 1 or 2 slitted 
• 3 cloves garlic
• 1 tbsp fresh or dry grated coconut
• 1/4 cup Fresh coriander leaves
• 1 tbsp oil
• salt to taste
• 3 cups water

Procedure:

1. Using mortar and pestle make a paste of coconut, cumin, half coriander leaves, little salt. Keep aside. (If you don't have mortar and pestle use electric grinder)
2. In a pot add oil and remaining cumin seeds , turmeric, chili powder / chili and the paste we did. Fry well for a minute. 
3. Now add the cooked dal / lentil
4. Add water and bring to boil.
5. While its boiling roll the dough into thin sheets /  Chapati and cut them into square shape / diamond shape and put them one by one into the boiling water.
6. After completing all the dough let the mixture cook for 8-10 min on medium flame.
7. Serve hot, can have ghee on it. Garnish with remaining coriander.

World National Food / Dish

I was going through the recipes on internet and went through few and got an idea for World National Food / Dish. Like the concept and would like to share with you.
If you are fine to have a look at the food , even if it is non vegetarian, you can have a look Here.

Else you can have a look at Wiki, I am providing the link for the wiki National_dish

Soon will try to make vegetarian from those :)

• Argentina - Beef^[3], Parilla^[4]
• Australia - Roast lamb^[5].
• Austria - Wiener Schnitzel
• Bahamas - Crack conch with peas and rice^[6]
• Bangladesh - Fried Hilsa fish^{[citation needed]}; Curry^{[citation needed]}
• Belgium - Mussels^[7], Moules-frites^[7]
• Brazil - Feijoada^[8]
• Bosnia and Hercegovina - Bosnian pot^[9]
• Canada - Poutine^[10][11]
• Chile - Empanada^{[citation needed]}, Cazuela^{[citation needed]}, Curanto^{[citation needed]}
• China - Peking duck^[12]
• Czech Republic - Vepřo knedlo zelo (Roast pork with dumplings and sauerkraut)
• Egypt - Kushari^[13]
• France - Crepes^[14]
• Germany - Sauerbraten ^[15]
• Greece - Moussaka^[16]
• India - Thali^{[citation needed]}; Roti^{[citation needed]}; Curry^{[citation needed]}; Dal^{[citation needed]}; Papad^{[citation needed]};Raita^{[citation needed]}; Idli^{[citation needed]};
• Indonesia - Nasi Goreng^[17], Gado-gado^[18], Sate^[19], Soto^[20]
• Iran - Chelo kabab^[21]
• Iraq - Masgouf^[22]
• Ireland - Colcannon^[23]
• Israel - falafel^[24][25][26]
• Italy - Pasta^[27]
• Jamaica Ackee and Saltfish^{[citation needed]}
• Japan - Sushi^[28]
• Jordan - Mansaf^{[citation needed]}
• Korea - Bulgogi^{[29][dubious – discuss]}, Kimchi^[30]
• Malaysia - Nasi Lemak^[31]
• Mexico - Mole poblano^[32]
• Morocco - Couscous^{[citation needed]}, Tagine^{[citation needed]}, Pastilla, Rfissa, Msemen,
• New Zealand - Hāngi^{[citation needed]}
• Norway - Fårikål^[33]
• Peru - Ceviche^[34]
• Philippines - Adobo^[35]
• Poland - Bigos^{[citation needed]}
• Portugal - Bacalhau^{[citation needed]}
• Serbia - Ćevapčići^[36]
• Slovakia - Bryndzové halušky^[37]
• Slovenia - Kranjska klobasa, Ajdovi žganci,^[38] Potica^[39]
• Singapore - Chilli crab^[40]
• South Africa - Bobotie^[41]
• Spain - Paella^[42]
• Sweden - Köttbullar^[43], Surströmming^[44][45], Kräftskiva^[46],^[43]
• Thailand - Tom Yum Goong^[47]
• Turkey - Doner kebap^[48]
• United Kingdom
  • Constituent countries of the United Kingdom
    • England - Fish and chips^[49], roast beef^[50], English breakfast^[51]
    • Northern Ireland - Ulster fry ^[52]
    • Scotland - Haggis^[53]
    • Wales - Cawl^[54]
  • However, chicken tikka masala has been popularly referred to as "Britain's true national dish", notably in a 2002 speech by former Foreign Secretary Robin Cook, because of both its popularity among the British population and its origin.^[55]
• United States - Hamburger ^[56], although the Hot Dog and Apple Pie are often cited and there are many other dishes identified with U.S. regions and ethnic groups.
• Uzbekistan - Palov^[57],^[58]
• Venezuela - Pabellón criollo^[59]
• Vietnam - Pho^[60]