October 30, 2009

Curried Chickpeas

I love love chickpeas. They are an excellent source of proteins. Apart from Choley, which all of us relish, Moroccan Chickpea Stew is one dish, which is a regular at home.

Just the other day, after a hearty meal of chickpea stew & bread, I had some leftover soaked chickpeas on hand. I normally make a quick salad with the leftover ones. But, I was in the mood for something more flavorful ..

And, Curried Chickpeas was made the subsequent day for lunch


You Will Need:
  • 1 cup chickpeas - soaked overnight
  • 1 onion - finely chopped
  • 1 tsp turmeric
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1 tbsp butter
  • 1 clove garlic - finely chopped
  • 1 tsp grated ginger
  • 1 tsp Garam Masala
  • 1 tsp cumin seeds
  • Salt as per taste

Method:

  • Pressure cook chickpeas with halt a tsp of salt with 4 cups of water. Drain the cooked chickpeas & set aside. Reserve the cooking liquid
  • In a large saucepan, melt butter over nedium heat. Add cumin seeds, chopped garlic, ginger & saute for 10 secs.
  • Add chopped onions, turmeric & saute till onions turn pink
  • Add cumin powder, coriander powder, red chilli powder & mix well
  • Add cooked chickpeas, 1/2 cup of cooking liquid & salt as per taste. Bring the mixture to a boil. Cover with a lid & let it cook on medium heat & simmer for 15 minutes until the chickpeas are fully cookied but not mushy.
  • Add Garam Masala & mix well

Serve as a side dish with Rice/Roti .. Enjoi !!!

The dish was full was flavors yet not very overpowering. We had it with Rice & Dal & these curried chickpeas was a perfect accompaniment.

October 19, 2009

Deepavali Greetings !!!


Deepam-jyothi paraBrahma Deepam jyothi Janardhanaha
Deepo Haratume Papam Sandhyaa deepam namostute

I prostrate to the dawn/dusk lamp whose light is Supreme Knowledge which removes the darkness of ignorance and by which all can be achieved

October 10, 2009

Aloo Gobi

Have I told you before, that Shankar is not a foodie at all. I think, Food probably features last in his list of priorities. Its not that he doesn't love good food, But he barely requests for anything specific & I really don't think he has a favorite ( How sad is that .. Sigh ... )



When we guys were newly married, I always fancied cooking his favorite dishes. All that went kaput .. Never mind

Hey, but there is one dish that he actually said he likes, yes Aloo Gobi it is. Thank God, he likes something, at least. Nope, I didn't make it for his birthday yesterday. I made this version of Vegetable Biryani for him .. But it is Aloo Gobi that he really relishes.

I love Aloo Gobi too .. Anything that has potatoes & cauliflower has to taste good isn't it ?

You Will Need:
  • 5 large potatoes - cut into cubes
  • 1 medium sized cauliflower - cut into medium sized florets
  • 2 large ripe tomatoes - finely chopped
  • 2 tsp grated ginger
  • 2 tsp garlic - finely chopped
  • 1 tsp red chilli powder
  • 1 tsp Garam Masala
  • 1/2 tsp turmeric
  • 1 tsp Cumin seeds
  • Cilantro for garnish
  • Salt as per taste
  • 2 tbsp vegetable oil
Method:
  • In a large skillet, heat oil, splutter cumin seeds, add grated ginger & chopped garlic & fry for 30 secs
  • Add potatoes, turmeric, red chilli powder & a pinch of salt. Mix well to coat & fry on medium flame for about 3-4 mins
  • Add cauliflowe florets, chopped tomatoes & salt as per taste. Toss well. Cover with a lid & let it cook on medium flame for anout 25-30 mins. Stir occasionally. The vegetables must be firm yet completely cooked.
  • Add Garam Masala & mix well
  • Garnish with chopped cilantro.
Serve with warm Rotis .. Enjoi !!!

This simple & rustic Punjabi dish is a staple at my home too. Do you love Aloo Gobi too?

NOTE:
  • Immerse potato cubes in cold water to prevent them from turning brown
  • you could add a handful of green peas too

October 5, 2009

Brahmin Food Festival @ South Indies

Where was I ?? Well, I was on a much needed get away with family & now, I am back to the grind. Sigh ...

As you all know, South Indies, my series on South Indian cuisine is an inspiration form South Indies, an upscale South Indian Vegetarian restaurant in Bangalore.

South Indies is one of my favorite eat outs in Bangalore. And why, because We both love South Indian food, & we don't have to make do with all the various same old udipi joints that have sprung all over the city.

Last weekend, we were at their much talked about, Brahmin Food Festival. We both being Brahmins, aren't really new to Brahmin cuisine, but the 4 course meal they offered had me craving for even more.

We started off our meal with a light carrot & lentil soup. It had some lovely spices which offsets the sweetness of carrots.

Next came the keerai vadai, which is a deep fried lentil dumplings with spinach & spices. It was crispy on the outside & soft on the inside. The Ulundhu Bonda was good. It was nothing but medu vada in a new avatar, but you will love this one no matter how many times you've had it.
The urulai vadhakkal, which is spiced shallow fried baby potatoes was not really impressive & could have been better.

Yennai Kathrikkai ( Baby Brinjals in a tangy curry ) was very good & went very well with oothappams.
The cluster beans & lentil curry was a little too try for my taste. But I think, I would have enjoyed it with Rasam & rice than with Adai Dosas.
The highlight of the menu was the drumstick & tamarind curry (Murungakkai vendaya vathal kuzhambu)
This one literally got me licking my fingers. It was tangy & I loved that slight flavor of fenugreek seeds.

I am not blessed with a major sweet tooth, but I thoroughly enjoyed this
rice payasam with jaggery and coconut milk (Idichi puzhinja payasam). It was creamy & wasn't overly sweet & I enjoyed the flavor of coconut milk.

What I would have loved to try was Avial with some steamed rice. But, We had so much on our plates already

I have been to this restaurant several times, But the food festival was very different in more than one ways. I loved the golu collection. It really did remind me of my childhood.

Oh BTW, the dishes had no onions, & no garlic. It is definitely something that your amma & ajji would look forward to. I absolutely love the calm & serene ambience. If I had to take my family, this would definitely be the place.

This is a perfect place to rediscover the taste of authentic Brahmin food. If you want a break from the regular Udipi joints, do try this place & let me know if you liked it.

PS:- Do Not miss the very South Indian Kumbakonam Degree kaapi