Click for Stacks

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While serving chutneys for dinner last night in my little steel chutney bowls, this idea struck me. The chutney bowls were lying in the kitchen drawer in a pile and I thought to send my first ever entry to Bee and Jai’s Jugalbandi for this month’s Click event  “Stack”.

The picture which I sent for the event and you can find the recipe for chutney here.

The features for the pic:

Camera: nikon D60

Metering: Matrix

Shutter: 1/40

Aperture: F5.3

Focal Length: 38mm

Exposure Mode: Program

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Harvest: The festival of Rice: Round up Part I

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I am so sorry that I was not able to post the round up for the event. Thanks to all for sending me those wonderful recipes and also for being patient. Everyday of the last month I got so many mails for the event. All the mails had so many different kinds of recipe. To tell you the truth the first time when the idea of this event struck I was not at all aware that I’ll get so many different types of recipes with rice or rice flour as the main ingredient. This is really unbelievable.

Here goes the first part of the round up for Harvest:  The Festival of Rice

1. Ambur Mutton biriyani from Ashwini of Ashwini’s spicy cuisine
2. Bengal Royal Rice from Anushriram of Chandrabhaga
3. Brown Basmati Egg Biriyani with Chickpeas from Anuvidya of And a little bit more
4. Cheppi Surnalli from Namrata Kini of Welcome to Namu’s Kitchen
5. Chicken Dum Biriyani from Dershana of The Footloose Chef
6. Chicken Rice from Priya Sriram of Priya’s Sourashtrian Kitchen
7. Chilli-Tangerine rice from Anushriram of Chandrabhaga
8. Chinese fried rice from Dhanya of My Home Cooking
9. Coriander Rice from Ashwini of Ashwini’s spicy cuisine
10. Curd rice from Deepa Hari of Simple Home Cooking – from Deepa’s Kitchen
11. Kadambam Rice from DK of Culinary Bazaar
12. Lemon Rice from Ramya of Mane Adige
13. Minced Chicken Pulao from Poornima Nair of Tasty Treats
14. Mixed Vegetable Khichdi from Usha of Veg Inspirations
15. Paal Pongal from Rajee of Simply Innocence
16. Pakistani Chicken Biriyani from swapna Pravin of  Cooking with Swapna
17. Pongal from Hema of Adlak’s Kitchen
18. Pongal, vadai and a tooth from Sunshinemom of Tongue Ticklers
19. Puli Sundal from Chitra of Ratatouille – Any one can cook
20. Recipe for Stuffed Baked Acorn Squash from Vnv of Veggie Monologues
21. Rice Dosa and  Koozh of Chitra from Ratatouille – any one can cook
22. Sakkarai Pongal from Priya Suresh of Priya’s Easy N Tasty Recipes
23. Schezeun Fried Rice from Poonam of Poonam’s Kitchen
24. Tacos with Kidney beans, salsa and rice from Arch of The Yum Factor
25. Tehari from Notyet100 of Asankhana
26. Tondli Bhat from Usha of Enjoy Indian Food
27. Undi (Steamed Rice Balls) from Namrata Kini of Welcome to Namu’s Kitchen
28. Veg Dhum Biriyani from Hema of Adlak’s Kitchen
29. Venn Pongal and Chakkarai Pongal from Smita Kulkarni of Dabbu’s Recipes
30. Zucchini rice from Anushriram of Chandrabhaga

Go ahead and comment on your most loved recipes. I would love to know about your comments.

Check out the other parts of the round up, till then Happy Cooking and happy Eating .

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Late in posting roundup

Hi All,

I am very sorry to keep you waiting for the round up of Harvest: The festival of rice event. I have hurt my hand a couple of days back, and not able to move it as there is a small crack. So please bear and I’ll put it up as soon as possible.

Mama I’m coming home

After a long long time I am going home. Though the stay is only for 5 days, I’ll be back to Bangalore on Monday with lots and lots of recipes from my mom’s kitchen. If I can I’ll post a couple of posts within these few days. Have a great Sankranti everybody.

Christmas

Christmas is that time of  the year when everything around feels so good. In my office almost half the population has gone out for vacation. This time, though I couldnt go home for Christmas, but eys I enjoyed the night and the whole day. Bangalore gets decked up in this winter season with glitters, streamers and rows of lights on the roads.

I prepared a cake at home. I’ll post the recipe soon.

Till then Happy Cooking and Happy Eating

Put in Everything Omellete

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There is a always a problem with the left over vegetables of last night at my place. Neither do I feel to throw them out nor eat those just like that. Vegetable omelet was my brain child to cope up with this matter. Its a very easy to cook and ready to eat kind of food and is ideal for breakfast, especially when the house cook do not want to work much for the breakfast table. I used the leftover vegetables or meat for the preparation. You can also use any kind of fresh vegetables or meat for making it up.

Serves 2

Ingredients:

Egg (Dim): 2

Wheat flour (Maida): 1 tablespoon

Onion (Peyaj): 1 medium size, cut into small squares

Coriander leaves (Dhaniya pata): 1 tablespoon, finely chopped

Milk (Dudh): 1/4 cup

Green Chili (Kacha Lanka): 2-3 , cut into small rings

Turmeric powder (Halud Guro): 1/4 teaspoon

Vegetables or meat of choice: 1 small bowl

Sunflower oil (Sada tel) to fry

Salt to taste

Preparation:

• Add all the ingredients into a deep bowl and stir to make a dilute batter.

• Heat 1/2 teaspoon of oil on a non-stick frying pan
• Gently pour in one large spoon of the batter to make an omelet.
• Make as many as you wish out of the batter.
• Serve with green salad and tomato sauce.

Look for more on this blog, till then Happy Cooking and Happy Eating

I am sending this to Sangeeth for her 101 omelets.

Sending this entry to BlOg yOur Omelet hosted by Nuria.

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Masur Dal and Alu Posto: A whole lunch

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Posto or poppy seeds is always a delicacy in all Bengali household. It is extensively used as a spice in various dishes, be that in potato or chicken curry.It is said that poppy makes you feel cool, I am not sure of this saying though. I mom believes in it and so come summer there has to be some kind of a curry consisting of poppy seeds. The range varies from simple poppy seed paste sauted to poppy seed grind with cashew to make chicken curry.

As with poppy seeds, masur dal also takes up a very important place in Bengali kitchens. whenever I taste masur dal, I go down memory lane. every day when I came back from school for lunch, mom always prepared masur dal, my all time favorite among all lentils.  Even till now, when I go home in my vacations mom always cook masur dal for me.

All this I was telling because I had the best combination of veggie delight last night. It was steamed rice with masur dal and alu posto. If you are a Bengali or if you are not, then ask any Bengali , you’ll come to know that anyone would kill for this platter.

Serves 2

Ingredients:

For Alu Posto:-

Potato (Alu): 3 large size

Nigella seeds (Kalonji): 1 teaspoon

Poppy seeds (Posto): 2 tablespoons

Green Chili (Kacha Lanka): 2

Mustard oil (Sarser tel): 1 teaspoon

For Masur dal:-

Masur dal: 50 gms

Onions (Peyaj): 2 small sizes

Green chili (Kacha lanka): 2

Mustard oil (Sarser tel): 1 teaspoon

Cilantro leaves (Dhaniya pata): 2 tablespoon of chopped leaves (optional)

Preparation:

Alu Posto:-

• Grind the poppy seeds and green chili in a grinder to make a paste
• Cut the potatoes into small one inch squares
• Heat oil in a wok, and throw in the nigella seeds as the oil gets heated.
• Immediately add the potatoes and toss for a while so that the oil gets mixed with the potatoes.
• Now add turmeric and salt along with a cup of water and let the potatoes get half cooked.
• Put in the poppy seed paste and stir so that the paste gets mixed with the half cooked potatoes. You can add more water if the curry gets dried up.
• Cook till the potatoes get cooked properly and the water disappears.

Potato in poppy seed paste

Here is a slide show to show the stages of the cooking:

Masur Dal:-

• Thoroughly wash the dal and put in a deep pan with salt and water so that the dal remain almost 3 inches under water. Let it boil till the water and dal becomes inseparable.
• In a separate heat the oil and throw in the onions and green chili. Saute till the onions turn golden brown
• Add the sauted onions to the boiled dal along with the turmeric powder and cook for two to three minutes more.
• Garnish with chopped coriander leaves.

Masur Dal

Masur dal and poppy-potato curry tastes best with steamed rice, but you can also try it with chapatis and rotis. The curry also looks good without turmeric, so you can try out that too. About masur dal, it depends what concentration you want for it, depending on that you can keep the water or make it dry.

Sending this to Challenge Event hosted by Veda of Iyengar’s kitchen

Check for more updates here on this blog, till then Happy Cooking and Happy Eating

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CHEERS ! ! !

Thanks to all my dear viewers for making my blog a success. It has crossed another hurdle , today I can proudly declare my blog to be among the 2000+ viewer blog group. It felt so great to see that 2006 hits when I logged in this evening. And hold on, my blog has attained this new feather in just 3 months.

So there should be a gala treat to all of you. Aah !!! Let me think what to treat you with……

Ok, may be with the delicious “Chingri macher malaikari”. So my post coming up will the Chingri macher malaikari (Prawn in delicious coconut gravy). So watch out for it.

Thank you

Thank you all my visitors to this site for making my work a success. The blog is not even 2 months old and it has crossed that 1000 hits hurdle. This has given me a new zeal to work on new recipes and post those all for you.

So till my next post happy cooking and happy eating.

Sorry

Hello everybody ,

I had been busy with my profession  so couldn’t give much time to my hobby. I am sorry for my absence. Would be writing about a new recipe tomorrow.Till then please do bear with me.