Aloo Raita : Kartoffel Yogurt with Pom Seeds

Dressing Up For Dinner.

Kartoffel Yogurt with Pom Seeds/ Desi Name : Rangin Raita

The Germans will not spare me for getting their Holy Food Kartophel spelling wrong.

Each German grows up watching his Mom's Kooking Kartoffel Kuisines.

Last Summer when I was in Munich, a lady walked into a small Indian Eatery

and asked, if the food was enough " Sharf" (Spise ). The eatery said mild Sharf and she walked away. Europeans are becoming more of spice eaters then the Asians Huh !

Recipe

Yogurt : 1 kg

Potatoes : 3 medium sized, boiled, peeled and cubed.

Mint : Small Bunch, cut into into bit size.

Chaat Masala : Enough To spead as per pic.

Red Pepper : Enough To spread as per pic.

Salt To Taste

Pomegranate Seeds : Enough To Top.

Black Pepper : Optional: To Taste.

Whisk the Yogurt and Toss in the potatoes and Mint and Salt.

Top it up with the Chaat Masala and Red Peper. Centre it with Pom Seeds.

You can substitute the Chaat Masala with Black Pepper for the Euro Look.

What was amazing that the Pom Seeds though in small quantity flavored the Yogurt like

An Austrian Alpine Aloo.

Coming Soon

Garbenzo Beans to a Window Next To You.

Dhokla : Spongy Silky Salty Cake!

Some Strange Reason, Dhokla has been my favorite Snake ( snack)

It has that quality of "Yum" which gets sponged over with steaming.

We are Punjabi`s so Dhokla was not a kind of thing which got made at our home

But then I got posted in Vapi and was overpowered by the Dhokla`s.

The Guju Dhokla is certainly a rare cuisine. More you Eat, More You Want.

Try One For Yourself, If You Cannot Find One In Supermarket.

The Toppings Make it Colorful and Wanky.

Recipe

Gram Flour : 3 spoons

Semolina : 6 to 7 spoons.

Yoghurt : half cup

Green Chilies : small : 3 No, finely chopped

Green Chilies : Long ones, diagnolly cut .

Lemon : 2 T

Eno Salt : 1T

Coriander : 1 Bunch finally chopped.

Water : To Give Flow Consistency.

Mustard Seeds : For Dressing.

Salt : To Taste

Add Gram Flour to Semolina with Yogurt and whisk, keep adding water little by little and whisking till you get flow feeling. Swing in the chopped small chilies

and Coriander and Salt.

Add the Eno salt and allow it to stand in sun or any warm place for say 3 hours till the mix doubles itself.

Find your favorite mold , but should have alteast 5 to 6 cms height to take up the Steam. Important being that the base and the side of the Mold should have a thin film of oil. Grease the base and sides and pour the mix. Steam in a steamer for 25 to 30 mins or a pressure cooker , but without the siti ( Whistle Blower) . Test it with a Chop stick, if it goes in freely, means, done.

Allow it to Cool Down and then upside down with a bang, smash it onto a plate. Cut into pieces.

Meantime, with little oil, splutter the mustard seeds and fry lightly the diagnolly cut chilies and pour enough lemon juice to get a tangy spell.

Top the Dhokla with Chilies, mustard and Throw in Coriander Leaves

Serve it with Mint Chutney or simply savor the chilies.

Pomegranates Were in Market Again.

Mexican Chilli Salsa

I have kind of fallen in love with Mexican Salsa.

Of all the salads, this one has the punch

and the body to soothe your taste buds.

The small bits make such a homogeneous grouping with

other greens and reds and yellows that together it is like a symphony.

The key is the proportion of each of the components.

But you can leverage chilies to give you the real heat.

Put on the Mexican Song Oh la la la and share it with your friends and family.

Recipe

Cucumber : 1 No, peeled and deseeded and cut into bits as seen in pic.

Tomat : 2 No Medium, Boil for a while, till skin can be peeled and desseded, cut into bits.

Chilies : Sharp hot ones: 5 to 6 No, cut into small bits.

Bell Pepper : Yellow, Green and Red. Small Size 1 each: Smoke on the fire till skin is black

remove the skin, remove the seeds and cut into small bits.

Coriander : 1 Bunch, washed, cut into small bits.

Mint : 1 Bunch, washed , cut into small bits.

Lemon 1 N-2No. : Juice it to taste.

Salt and Pepper : To Taste.

Olive Oil : 1T

Choose your Favorite Presentation Bowl, mix well and spray it with Olive oil.

And Then There was a Salsa!

Optional Dressing : French Dressing.

But the French Dressing, made it a little sweet.

And the Salsa Lived Ever After!

Coconut Coriander Chutney.

Coconut coriander is a South Indian coconut with a North Indian Cilantro to make it a hybrid chutney. The taste fully depends upon the number of green chilies added to it. Infact, the coconut only with green chilies make the best chutney. It is sharp and cool at the same time.

A Rather Coarse Chutney For A Fuller Bite.

Greens Get Going

Take A Bunch Of Coriander , wash and pull out the leaves.

Recipe

Coriander : 1 Bunch

Coconut : cut into small chunks : Half

Garlic Pod : 1 No.

Chilli : 4 to 6 No split cut

Lemon Juice : 1 T

Salt To Taste.

Olive Oil :1T

Water To Flow.

Chuck in the Coriander , garlic,

Coconut, chillies, salt and lemon juice into the Mixer.

Add A little Water, Run For 2 to 3 Mins.

Get A Smooth Consistency.

Coming Soon " The Blood Red Chili Chutney "

Cut-Hull Curry : Jackfruit Curry

Jackfruit curry is a rather serious and mystery recipe. Though many variants can be byte-d on the net, but to get the right flavor, one needs to travel into the finer details of this sticky fruit.

The secret pot opens step by step here.

The Jackfruit needs hard work with its hard skin and gets peeled out best by a butchers knife. Once halved, it needs to be massaged thoroughly with Mustard Oil and left out to soak away the sticky gum.

Next , cut into large chunks and boil it in salt water till tender.

Recipe

Jack fruit : Around 500 gms.

Potatoes : 4 medium sized : Semi Boiled

Tomatoes : 2 Red Ripe: Cut small

Garlic : 2 cloves

Onions : 2 large finely chopped

Cumin Seeds : 1 T

Turmeric : 1T

Garam Masala : 1T

Mustard Oil : Works well with Jack fruit: 3 T

Hing : A Pinch

Bay Leaf : 2

Red Pepper : 1T

Having boiled tender the Jacks, remove from water and dry it for a while. Here in if you like, fry the Jacks , but do ensure that the seeds are removed. Alternately, take it for the next step of garnishing .
In cooking vessel, pour the oil, splutter the cumin seeds , bay leaf and add garlic , followed by onions and tomatoes and then splash in all the dry spices. As the tomatoes seprates from the onion, add half cooked potatoes and then pour in the fry jacks / boiled jacks. Allow it to absorb the juices and after 2 minutes, pour 1 glass water and allow the curry to galvanize. Taste as you go. Dress it with coriander.

Enjoy.

Egyeeplotia : Egyptian Egg Plant Octopus.

For want of a good name, I will call it " Egyeeplotia "

Egyee Octopus

The One thing about women's food blog roll is the never ending story , which one reads, before you land up at the recipe . I am still learning this little trick of writing about the blue moons and neighbors cat and mother in laws fuss.

My blog simply rolls without making you Yawn . Enjoy

Dressed Up With Tomat N Onion

Recipe:

Long Or Round Egg Plant : 2 No.

Oil for Fry.

Onion : Cut large : 2 No.

Tomat : Cut Large : 2 No

Peas : Thawed Hand Full.

Coriander Leaves : Bunch.

Salt and Chilli Pepper : To Taste

Garam Masala : 1 T

Cut the Egg Plant Thin and Right Across and Fry it piece by Piece.

Deep Fried

Meantime, Cut the Tomat N Onions into large chunks and

shower liberally with olive oil and

crash salt and chilli peppers and Garam Masala

On The Top.

This is How It Should Look

Shove it into the Oven.

Ovened Onion N Tomat after 65 mins and 59 seconds

Ripe N Juicy

Spread the Fry's like a Wing and Spread it with the goodness

of Ovened Tomat N Onions.

Dress up with Green Peas and Coriander Leaves.

Inspired By Australian Network : The Best Of Australia