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Miss you Aaji

Agustus 18, 2012

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If tears could build a stairway, and memories a lane,

I would walk right up to heaven and bring you home again...

R.I.P. Aaji...

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Kathiyawadi Dudhi-Dhoklinu Shaak

Kathiyawadi ('Kathiyawad' is a region in the state of Gujarat) cuisine is best known for its hot and spicy recipes unlike Gujarati cuisine which is popular for its sweet and tangy taste. This is a twisted version by adding Bottle-gourd to the Dhokli (steamed dumplings). This Curry can be served with Roti or Steamed Rice also. Approx. Time : 30-45 mins. Yield: 4 Servings Ingredients: For Dhokli (Dumplings): 1 cup grated Bottle gourd (Dudhi) 1 cup Chickpea flour (Besan) 3 tbspns chopped Coriander leaves 1/2 tspn Asafoetida 1/4 tspn Turmeric Powder 1/4 tspn Red Chilli Powder 1/4 tspn Coriander-Cumin Powder (Dhana-Jeera Powder) Salt to taste 1 cup Water A pinch of Fruit Salt / Soda-Bi-Carb 1 tspn Oil For Curry: 4-5 tbspns Oil 1 tspn Mustard Seeds 1 tspn Cumin Seeds 1/2 tspn Asafoetida 4-5 Nos. Curry leaves 1 tbspn Ginger-Garlic Paste (may add adddtional 1/2 tbspns for strong garlic flavour) 1 cup chopped Tomato 1 tspn Red Chilly Powder 1/2 tspn Turmeric Powder 2 cups Sour Butte...

Piyush

Piyush is a rich creamy drink. It brings back lot of my childhood memories. It also reminds me of a small restaurant called 'Prakash' at Charni Road, which serves the most delicious and best Piyush in the city. Seeing my craze for the drink and to discourage me from indulging in drinking Piyush, my grandmother used to tell me that Piyush is made from the water used to wash leftover Shrikhand utensils. But after few years, I realized that Piyush is actually made from leftover Shrikhand. Butter milk and nutmeg powder is added to this leftover Shrikhand to give it the right taste and consistency. Since this drink has become so popular in recent years, people especially buy Shrikhand to make this drink. Nutmeg powder is the key-ingredient in this recipe that gives that special taste of Piyush from Prakash. Yield : Approx. 6 small Glasses Approx. Preparation Time: 15 -20 min. Ingredients: 500 gm Curds 1 cup powdered Sugar 1/2 tspn Cardamom Powder 1/2 tspn Nutmeg Powder A pinch of ...

Turkish Soup

We, Indians, have adopted majority of International cuisines and moulded them by giving an Indian Tadka to it. In India, many cuisines such as Chinese, Italian, Thai, have gained popularity. However, Turkish cuisine still remains unexlored by Indian home cooks. Also, there is a strong notion that most of the Turkish recipes are non-vegeterian. But even the Turkish cuisine has few very delicious vegetarian recipes. This Turkish Soup is an Indian version of Turkish Red Lentil Soup - 'Mercimek Corbasi', which uses chopped veggies like cabbage, carrots and capsicum that are largely used in chinese soups. This soup uses a special aromatic stock that gives it a pleasant aroma and flavor. Servings : 4-5 servings Ingredients : For the Paste: 1 cup Red Lentil (Masoor Dal) 4 chopped Onions 1/2 chopped Beetroot 2-3 cups water For Aromatic Stock: 3 Cups Water 3 Bay leaves (Tamalpatra) 7-8 cloves (Lavang) 1/4 cup Celery leaves & stems 8-10 Garlic cloves 6-7 lime leaves (Or 1/...

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