Monday, July 17, 2006

Experiment: Maharashtrian snacks

Ok, my experiments started with the famous Sabudana Khichdi and Solkadi. The combo is great actually, but, the khichdi became a mess - I guess am not yet too familiar with various types of Sabudana - this one became rather gooey. Lessons learnt: Don't soak it - just wet it and let it remain for 2-3 hours. Solkadi was lovely, refreshing - thanks Nupur. And, what was hit all the way with our friends as well was Misal with bread(no Pav here so) and a minimal Bhelpuri to make it a Chaat dinner for us yesterday!

Sunday, July 16, 2006

Chutneys/Thogayals : Peerkangai tholi thogayal

In the recipe for watermelon dosas, Ashwini was telling how the women of the household used even the white part of watermelons. Instantly I was reminded of two things - one a story called "Seventeen Oranges" where the little boy gobbles up seventeen oranges with the peels and pips and all after having been caught red-handed AND before he could be questioned so that he could remove all evidence of having stolen!!! :-) And the other, how my mother never wasted Peerkangai (Ridge Gourd).

There are many variations of Ridge Gourd curries as in here. But, my mother used to make Peerkangai koottu without the skin and used the skin for a chutney like thing called thogayal. I made the same combo yesterday it became a hit with K.

Peerkangai skin - 1 - 1.5 cups (Discard the ridge portions and use the remaining)

For powder
Mustard seeds - 1 tsp
Urad dal - 1 tbsp
Red chillies - 2 (Depends on your taste)
Peppercorns - 1/4 tsp (Optional)
Tamarind - gumball size (Depends on your taste)
Asafoetida - 1/2 tsp
Salt to taste
Gingelli oil

1. Roast the powder items except Tamarind and salt in Gingelli oil (Sesame oil) till Urad dal turns brown. Remove and let cool. Grind along with tamarind in a coffee grinder/mixer.

2. Saute the Peerkangai skin in 2-3 tsp of oil for 5 min. No need to add water, it will become tender by itself. Medium heat should be enough. Let cool.

3. Grind along with the powder till the skin is mashed - the mixers out here do a poor job of it though!!! No need to add water, but then, these mixers are bad and you might need a wee little bit (or some more oil may be!!!) Add salt.

This is great with idlis, dosas, even chappatis or my all time favourite curd rice!!! This type of thogayal, unlike fresh chutneys will last long if you don't add water. The powder is the same for almost all thogayals except Chenai(Yam)!!!

Friday, July 14, 2006

Experiment : Masale Bhaat

Gee...either it is coincidence - can be nothing but coincidence that I keep trying Ashwini's recipes!!! I tried this recipe today with Capsicum (Bell Peppers) instead of Gherkins, and shredded coconut (roasted) instead of the Copra - WOW!!!! :-) Am waiting to hear K's rants on how his lunch was! As for me, with a dash of lime/lemon, and coriader leaves (cilantro) for seasoning, the taste is just fabulous! I ran out of cashewnuts - even peanuts would taste lovely - I love its colour, taste everything!!! Somehow reminds me of Vangi Bhaat!

Experiment : Watermelon dosas - KALINGAD GHAVAN - Konkani

Am back from my hiatus and I can't believe that I am again trying something that Ashwini has posted. We bought watermelons to beat the heat, and much to our surprise we got one more for free. What a deal - now there is too much of it lying in the fridge and was wondering what to do - can't keep drinking watermelon juices or eating the fruit all the time! As if my prayers were answered, I saw Ashwini's recipe , so made it for the evening tiffin, by doubling quantities for I was sure that we both would eat at least 4 each!!! I added a wee little bit of Whole Wheat flour (Atta) and lots and lots of jaggery - must have been about 1 1/2 cups or so when powdered. The taste is great, also the aroma of cardamoms!!!