Watermelon Lemonade

This post is a little late as the temprature in Bangalore has come down considerable thanks to the Pre Monsoon showers since a couple of days. But a tall glass of juice is always welcome isn't it?

Summer means Mangoes, Watermelons, Chilled Lassi & lots of sweat nevertheless fun

We mostly eat watermelon as it is. Straight out of the fridge chopped into cubes & sprinkled with chaat masala. Offlate I started making juicing watermelon for Baby K & he loves it. And this is this summery drink was born

How To:

Juice watermelon in a juicer/blender. Strain to remove pulp.
Combine the rest of the ingredients except mint in a blender along with watermelon juice.
Pour into tall glasses. Garnish with fresh mint & serve chilled

Mexifornia @ California Pizza Kitchen

California Pizza Kitchen (CPK) is now in India. I was sad to have missed their launch a few months ago as I was busy with Baby K but this Mexifornian Food Festival more than made it up for it.

 

CPK is having a Mexican Food Festival with a Californian Twist called Mexifornia. What a lovely name isn't it? The festival starts on Apr 29 & will be there across all their outlets in India & will end on May 19. I was so so thrilled to be a part of it. I opted for an all Vegetarian Meal & I wasn't dissappointed.

 

We started our Mexifornian journey with Paneer Enchiladas. They were baked with Cheddar & Fortina Cheese & delicately seasoned with Cumin, Paprika & hand torn cilantro.

 

Then came the delicious Vegetarian Baja Pizza. This Pizza was definitely the highlight for me. It was a thin crust pizza topped with Mozzarella Cheese, black beans. sliced mushrooms & roasted corn. what I loved about this pizza was that unlike the regular on es, this wasn't overloaded with cheese. Also, I loved the flavor of hand torn cilantro & creme fraiche.The Orange sauce that came along with it had a lovely burst of flavors. I ate one large pizza all by myslef, It was THAT delicious

 

There were Tacos with mexican rice But this wasn't personally my favorite. The chipotle slaw was amazing but this had paneer too & I thought it didn't go too well with tacos. A different vegetraian filling would definitely have been better The Mexican Rice that came along with had a nice lemony flavour & it was just perfect.

 

We finally ended our meal with som Churros & dark chocolate Mousse. The Mousse was out of the world & we licked our plates clean. We also had some lovely mocktails to go along with it.

 

 

There were some refreshing cocktails to give us company throughout our meal. I loved the Cranberry Mist which is a blend of cranberry juice and lime juice topped with soda. The slight tint of lime was lovely. Just the kind of drink I needed for Bangalore Summer

 

We also got to peek into their kitchen & the chef was very courteous to show us how he made Pizzas. It was a very enjoyable experience overall.

I am definitely going back for the very delicious Baja Pizza & Dark Chocolate Mousse. Yumm De Yumm

Mini Pita Pizzas & The Winner

There are some recipes that take very minimal effort & yet they turn out amazingly delicious. These Mini Pita Pizzas, a cheater version of everybody's favorite, Pizza  is one such recipe. It would hardly require 15 mins of your time & at the end, you dish out a super delicious starter or a tea time snack.

 

 

They make a great starter for your summer parties or even as a kiddie snack. You can even get your kids to make their own toppings. I used store bought Pita Bread & pasta sauce. You can make your own pita bread, if you have the time or use whole wheat Pita bread for a healthier option.

 

You could alternatively use baguette or even regular bread instead of pita bread. Play around with toppings & add more variety

 

 

How To:

In a sauce pan, heat olive oil, add onions & saute for a couple of mins. Throw in chopped bell peppers, chopped cherry tomatoes, Sweet corn. Add some salt & let of cook for a minute or so.

 

Later, Add Pasta sauce, Cream cheese, Basil, dried oregano. Mix well & allow it to cook on low flame for a couple of mins. Check for salt , turn of the stove & allow it to cool a bit.

 

Meanwhile, heat a griddle. Scoop about 2 tsp of this mixture into individual mini pita bread. Top with chopped olives. Place them on the griddle. Allow it to turn warm & slightly crisp at the bottom. Toast them for a minute on low flame. Transfer to a serving plate, Garnish with basil leaves & serve warm

 

NOTE:

 

You can also toast the pita bread in the oven.

 

Since I used Britannia Cream Cheese, I did not top it with extra cheese. But you could go ahead and top the pita breads with a little bit of grated mozarella cheese.

 

While toasting the pita breads, do not leave them unattended. You do not want the base of the bread to turn very crisp.

Finally, The winner of Cuponation's Women's Day Contest is here. I know I should have done it much earlier, But you know hpw hectic, life is with a baby, right?

I used an Online Random Name Generator & the winner is Charul @ Tadka Masala
 

 

Congratulations Charul. You win a copy of a very beautiful South Indian Cookbook - Simply South by Chandra Padmanabhan. Please get in touch with me at vegetable.platter@gmail.com so that I can get your mailing address

 

 

 

 

 

 

 

South Indies: Sambhar with Drumstick & Potatoes

Life can't be more beautiful at the moment. Today, we celebrate our Wedding Anniversary & it is all the more special because it is one of the many Firsts with  Baby K. It's almost midnight & We are just back from our Anniversary Date. But I stayed up to write this post, because If I don't find time write this today, I might just not do this post in a long time

 

The way we view Marriage & Relationships has changed (changed for the better) in the past few years. There are these little things about each other, that we love, for instance, How I wait for this  Special Masala Chai that Shankar makes for me on weekends or a quick Bread Poha that he makes when I feel lazy to fix breakfast.  It's always small things that makes relationships work, isn't it?

When it comes to food, Shankar & I are different as chalk & cheese. Hailing from the south, his food preferances are predominantly South Indian. Even though our palate has expanded to different cuisines across the world, Its mostly South Indian food he craves for, mostly.

This Drumstick & Potato Sambhar that I am going to share with you is Shankar's all time favorite dish is a staple at home. It  is slightly spicier than the regular ones & takes a little more effort at your end But, its well worth the effort.

 

 

You Will Need:
 

• Toor Dal/Split pigeon peas - half a cup
• 1 large tomato - chopped
• 2 large onions - chopped into big chunks / 10 - 12 pearl onions
• 3 - 4 drumsticks - cut into 3 inch pieces
• 2 large potatoes - scrubbed clean & cut into large chunks
• 1/4 cup grated coconut - fresh/frozen
• Juice of a lemon sized tamarind ball soaked in warm water
• A pinch of turmeric
• 2 tsp oil
• A small piece of jaggery
• 1 tsp Dhalia/Roasted Gram/Hurigadale (optional)
• Salt as per taste

 

To Temper

• 1 tsp mustard seeds
• A few curry leaves
• 2 Byadagi chillies (optioal)
 

How To:

 

• Pressure cook Toor dal along with chopped tomatoes with a pinch of turmeric
• Heat a small pan, & roast the ingredients mentioned in the list in a tsp of oil
• Gring the roasted ingredients along with grated coconut & Dalia into a smooth paste along with little water
• Meanwhile, heat 1 tsp oil in a heavy bottomed pan, add mustard seeds & curry leaves, when they splutter, add the onions & saute until the onions turn transparent.
•  In a pan, add chopped drumsticks & potatoes with enough water for the vegetables to cook. Cover the pan with a lid
• When the vegetables are fully cooked, add cooked toor dal & tomatoes & the ground Sambar paste.
• Add a small piece of jaggery, Tamarind juice & salt to taste. Add some water, if necessary to get the desired consistency of a sambar
• Bring it to a boil & turn off the stove.
• Temper with mustard seeds & red chillies & transfer to a bowl.

Serve HOT with Rice/Idli/Dosa .. Enjoi !!!

NOTE:

• To make Sambar powder, roast all the ingredients mentioned in the list. Add roasted desicated coconut & powdered Dalia to this mixture & store in air-tight jars. Just add about 3 tsp of this powder to cooked vegetables & lentils & bring it to a boil. The sambar will thicken as you boil. This saves quite a bit of your time.
• Add copped Brinjal/Eggplant for enhanced flavors

Also, Enter for a chance to win a Cookbook  or a Gift Voucher from Flipkart Here. Giveaway ends on March 20, 2013

Giveaway with Cuponation

It’s Giveaway time once again.  On the occasion of International Women’s Day, We are teaming up with CUPONATION, India’s largest coupon portal for a Giveaway to One Lucky Winner.

The Giveaway will either be in the form of a Gift Voucher from Flipkart or it could be a Cookbook or a little something that would be of use in your little kitchen & it will be handpicked by yours truly.

 

That of you, who are not aware, Cuponation is India’s largest coupon portal, specially designed to meet the requirements of online shoppers. It has a broad collection of coupon codes with deals and offers from top online retailers like Flipkart, Naaptol,  eBay.in, FabFurnish, Future bazaar, Jabong, Myntra, Home shop 18, Pepperfry and many more.

 

Do drop in to their website www.cuponation.in to find out in detail as to what Cuponation is all about & how exactly their Coupons work.

 

To Enter the Contest All you have to do is:

Like CUPONATION on FACEBOOK  & leave a comment on the Giveaway Post, saying that you did so

 
Guidelines:

·         It is Open to Residents in INDIA Only. For people outside India, you may still enter & have it mailed to a person of your choice anywhere in India

·         Anyone (Bloggers & Non- Bloggers) can enter this giveaway.

·         The contest ends on 20 MARCH 2013

·         The winner will be picked using a Random Name Generator. Be sure to check back for an announcement of the winner so I can get your mailing information.

·         Make sure you provide your valid email address so that you can be contacted in case you are the winner

Aloo Matar | Spiced Potatoes & Green Peas Curry

Aloo Matar is one of my favorite 'Under 30 Mins' recipe. I always have potatoes in the pantry, they are so handy, aren't they? And,  I make sure that my freezer is stocked with frozen peas so that I can quickly turn it into a soup, add it to salads or other Indian Curries.

Now that Fresh Peas are in season, I buy them by kilos, shell them & freeze them in ziplock covers & use it whenever needed. It works out much cheaper that store bought Frozen Peas.



You Will Need:

• 3 large potatoes - scrubbed clean, peeled ,cut into medium sized chunks & immersed in cold water until used
• 3/4th cup green peas - fresh/frozen
• 1 large onion - finely chopped
• 150 ml Tomato Puree
• 1 tsp fresh ginger-garlic paste
• 2 green chillies - chopped
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp Garam Masala
• Salt as per taste
• 1 tbsp cooking oil
• Fresh coriander for garnish

How To:

In a large pot, bring salted water to boil. Add potatoes, cover & cook for about 6 mins until the potatoes are about 90% done. Drain & set aside

 

In a heavy bottomed pan, heat oil. Add onions, green chillies, ginger-garlic paste & saute until the onions turn pink. Add coriander powder, red chilli powder & turmeric powder. Saute for another couple of mins.

Add tomato puree, half a cup of water & some salt. Add potato cubes & fresh green peas. Simmer for about 8 mins. The potatoes should be completely cooked yet firm.

 

Now add Garam Masala & simmer for a couple of minutes.If the gravy is too dry, add some more water or even milk. Check for salt & Turn off the stove. Garnish with fresh coriander & serve warm with Phulkas or Jeera Rice

 

NOTE:

 

If using frozen peas. You can add them after the potatoes are done & cook for a couple of minutes. Frozen peas tend to cook faster.

 

You can also add a tbsp of cream right at the end. This is what most restaurants do, to give it that rich taste. I mostly avoid this, unless Iam having guests over for a meal

South Indies: Avarekalu Saaru

We Kannadigas are very fond of Avarekalu/Flat Beans. And, when it is in season, Avarekalu rules the roost in every household. Be it Akki Rotti, Akki Tari Uppittu, Saaru, Usli, Sagu .. The list is endless.

 

This yummy Avarekalu Saaru is yet another dish from my dear friend Rajini, the one who taught me Methi Pulao & Quick Aloo Tikkis, Remember?? 

This is her Grandmother's secret recipe & she uses fresh coriander along with Rasam Powder & Cumin to give that unique flavour to the dish.

 

Another tip, I learnt from my Grandmother is to never combine Avarekalu with onions. Onions have a strong pungent flavour which masks the subtle flavour of Avarekalu.

 

In other news, my little Baby is growing up into a Lil big boy. He will be a 4 month old shortly & he seems to be enjoying every bit of our attention. After much debate, We finally chose to call him Kedar. Okay, you can call him Baby K :)

 

Now straight to the Recipe ...

 

 

You Will Need:

• 2 cups Avarekalu/Flat Beans
• 2 large ripe tomatoes - halved
• 1/4 cup fresh grated coconut
• 5-6 green chillies
• 3 tsp Rasam powder
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• Half a bunch of fresh coriander
• Salt as per taste

To Temper:

• 1 tsp desi ghee
• 1 tsp mustard seeds

How To:

• Add about 4 cups of water in a large pot, add some salt. Add Avarekalu, tomatoes & green chillies. Cover & allow them to cook. The avarekalu should be completely cooked yet firm. When done, fish out the green chilllies, tomatoes & about 2 tbsp of avarekalu, set aside & allow it to cool. Set aside the remaining avarekalu along with water
• Grind fresh coconut, cooked tomatoes, Green chillies & avarekalu that was set aside along with cumin seeds, turmeric powder, coriander & Rasam powder into a smooth paste adding little water.
• Reheat the avarekalu & water that was set aside. Add the ground paste & some salt. Let it come to a gentle boil. Turn down the heat & simmer for aboyt 5-6 mins.
• Temper with mustard seeds & garnish with fresh chopped coriander.

Serve Hot with steamed Rice or Ragi Mudde

NOTE: Do Not skip adding coriander leaves because that is what makes all the difference. If you do not have fresh coriander at hand, simply postpone or run to your nearest vegetable vendor :)