Showing posts with label event food. Show all posts
Showing posts with label event food. Show all posts

Thursday, June 8, 2017

MY DAD AND HIS FAVOURITE MASALA UPMA.

Tried and tasted by Nivedita,
Hi All,
 
I would like to start the post with BIG THANKS to everyone.
And a very heartfelt thanks to Jagruti of  http://www.jcookingodyssey.com/, who is more than a friend, a sister and a great human being. She has a great blog with lot of vegetarian dishes. This post is because of her invitation to me to participate in her event. Thank you dear for inspiring me to start writing again. Even last year it was her event which made me to post a recipe. I know I should write and post regularly but somehow I am not getting time to do the same.
Who is that one person who is not alive but you miss him/her  so much that you would love to talk with if you get a chance? Have I gone crazy to ask this silly question? YES and NO. I am sure all of us have this feeling. There are many people in our life who depart from us for forever. My post is dedicated to that one person whom I always miss so much.  'Appaji' my father, who left us 15 years back and whom I could not talk, see or meet during his last days. I was 8 months pregnant with my first daughter and was living in UAE. Though I knew about his illness, but never imagined that his condition is bad. But when I came to know about it, doctor did not allow me to fly as government won't allow to fly at this stage. Then, he passed away. Those days still mobile phones were very new and not all could afford to buy. He was in coma before he left us. But for me he is not dead. He is in my words. He lives in my words. My only wish was to meet him once and to listen what he wanted to say me before he went. Everyone told me that  till the last minute before he stopped talking he was taking my name. And even after for many years he came into my dream either serving me food or having food with me.  My father and I shared this bond. He was a great cook. He enjoyed cooking. And his food tasted heaven. Family friends and relatives waited for a chance to taste the food prepared by him. He used to prepare  rice, sambhar, any vegetables, dosa, idly, chapati, Mirchi, girmit. You name it and he will make it for you. He always stayed away from us as his government job did not allow him to be with us. My mother, being a working woman, stayed back with us in for her job and studies. We always loved to go to his place during our summer holidays.
My father  was 6 feet tall, dark and lean man. He was a man of his words. Always polite, hardworking, caring and dedicated. Not even a single bad habit.  He was a great singer too. He was passionate about photography. He loved reading and was 100% Kannadiga. His handwriting was just like printed one.
His only weakness was he was  not very courageous person. He used to get scared of even a simple cough. May be this was the reason he did not fight his last breath.  What I did not like about him was he was not a decision maker. I wish he could have been a stronger person.  But I pity him for not enjoying his life fully. I wanted him to be there with us now to see our success and settled life. He was always worried about my brother and his future. Now how I wish I could see him enjoying  with  his grand children. He was fond of kids. He always clicked the photos of my friend's children. 
My memory with him starts from his coming home on weekends after traveling for many hours. My brother and I used to sleep off after  waiting  for him till late night. And in the morning he used to wake us up with Amara Chitra Katha story books in his hands. As I grew and started cooking on my own, I followed my father always. Whenever Dosa was prepared at home, it was me who used to make for everyone but at the end he always made me sit and make dosas for me and give. Round dosa, crispy dosa, triangle dosa, cap dosa... Ahh! I still have that taste in my mouth. This is the most closest memory about my dad and me. He always ironed my uniform and kept ready. Whenever he came early from the office, he used to prepare some or the other snacks and wait for us.
And one more what I always will remember is he introduced us to the music. From devotional songs to Gazals, all Kannada folk songs  till the current movie hits. He had huge collection of tapes. Being an officer in Information and Publicity department, he was always on tour. Most of the media people, journalists, radio artists always visited our house. His control over Kannada and English language was very good. Even I wanted to do journalism but don't know why he did not allow me to do.  
Most of my recipes in my blog are his favorite foods. As he loved our North Karnataka food very much. 
He happily ate Jowar roti everyday.  Jowar roti upma, Thaali peeth, If nothing with roti, he loved having dal roti and his the most favorite evening snack girmitt or this  churmari with bhaji,  jowar-vada. How can I forget this magic vegetable which was his favorite and he taught me to love this one Kaarchi-kaimini-bitter-gourd-sabji. 
And the list goes on. Please go through my North Karnataka recipe collection to know more about. 

 I will force myself to stop to write about him as the post may go lengthy. Coming to his favorite foods, he always loved any vegetarian food. Only once in a while he had eggs. He always loved upma. whenever he had to go early mornings for meetings or tour, he used to keep everything ready previous night itself. He will roast Semolina, keep all the required vegetables on a cutting board. Never disturbed my mom or me to wake up early and prepare it. But I always got up as early as 5 O'clock whenever he made upma. I loved his upma. I used to get up eat and again go to sleep after he left the house. 
He loved this masala upma very much. So here is the recipe of masala upma. I know it's very common and regular food but it was my dad's favorite so it is special for me. 

Ingredients:
Semolina or Suji or Bansi rawa - 1 cup(240ml)
(It serves 3 persons)
1.Oil - 1/4 cup
2.Mustard seeds - 1tsp
3.Jeera or Cumin seeds - 1 tsp
4.Urad dal - 2 tsp
5.Chana dal - 2 tsp
6.Curry leaves - 10-15, washed and chopped
7.Onion - 1 big, chopped finely
8.Green chilly - 2, chopped finely
9.Ginger - small piece, cleaned and chopped
10.Dry red chilly - 3 to 4 
11.Tomato - 1 big, De seeded and finely chopped
12.Tamarind juice - 1 tsp
13.Sugar - 1 tsp
14.Salt to taste
15.Pav Bhaji masala or Sambhar masala - 2 tsp ( The taste differs with each powder)
16.Red chilly powder - 1 tsp(skip if you don't like  the spicy taste)
17.Haldi or turmeric powder - 1/2 tsp
18.Water - 3 cups or depends on the rawa.
19.Fresh Coriander  - handful and little for the garnishing
grated fresh coconut - 1 tbsp(optional) 
20.Ghee - 1 tsp for each serve.

Method:
Roast the rawa  till you get nice aroma. Take care not to burn it.
Keep it aside. 
Keep the water to boil.
Keep a thick bottomed pan or vessel on the gas stove. 
Add oil and allow it to be hot.
Add mustard seeds and wait till splutters and add urad and chana dal. Let the dals turn into golden color. 
Now goes the jeera, curry leaves and onion. Fry till onions are transparent.
Keep the flame low. 
Start adding the ingredients from NO.8 till No.17 slowly one by one, sauteing in between. 
Saute for a minute.
Add the hot water and allow it to boil for 30 seconds. Again keeping the flame on low, add the roasted rawa slowly and immediately start mixing it. Or else upma will have lumps which will taste very bad. 
now add the fresh coriander and close the lid and cook it for 3 to five minutes. Off the stove and wait for few minutes. Serve it on a plate with fresh coconut and coriander leaves. 

This simple but the most delicious upma prepared from my father made me wake up at 5 in the morning.
Miss you Appaji, you are always in my words and my talks.

These are some more recipes from other wonderful bloggers for father's day celebrations. Thank you friends. 
Jagruti's recipe who created this wonderful event : sugar free mango basil and cashew 
Sweet vermicelli with jaggery by Mina 
baingan kabartha roasted aubergine  by Nayana Kanabar. 
misti-doi by Sujata
Meat Masala Bharwan Baingan - TheYellowDaal - Mains or Sides
Ghari Rotli-Puran Poli - Mayuri's Jikoni - Mains

List is long. Please visit Jagruti's collection of 50 recipes for fathers's day for all the amazing 50 recipes. 
 
 
 
Keep Smiling,


Friday, March 28, 2014

VEGETABLE MASALA SANDWICH for PPCS (FOOD REMAKE)

Tried and tasted by Nivedita
Hi All,
PARTY TIME FOLKS. Copying or imitating is easy and legal :-), I am here with a simplest snack of any time of the day. SANDWICH. I think Sandwich is the only food which has most of the variations of filling. You can fill any thing in between those square slices, have it just like that or toast it, roast it... Tastes awesome.


Today I am here with the healthy sandwich. Its VEGETABLE MASALA SANDWICH   which I have copied from my this month's partner Manjula Kanted of http://www.desifiesta.com/
Though I knew it before but was lazy to try it, Thanks to Manjula and Jagruti for giving me this opportunity to try this yummy sandwich. Its easy for those whose kids don't like vegetables.
The filling is a veg masala which we make for Pav bhaji. Make the bhaji thick and fill it in between white, brown or any bread slices.
We had it toasted in a toaster, my hubby had it plane only with butter,
It was really tasty and filling.




I am a good follower and a real copy cat ;-), followed her recipe exactly to the point. Visit her page for detailed recipe.







Keep Smiling,

Thursday, March 20, 2014

WAR WITH RAW ~ ASH GOURD SALAD FOR ENFF

Tried and tasted by Nivedita
 Hi All,
Are you thinking I have gone RAW? ;-), But when I think of Nutritious food, only raw food comes in my mind. Its natural and its directly prepared by God. Am I right?
Today I am introducing you our king of raw food, King of Vegetables; ASH GOURD. Don't get confused with Aishwarya Rai Bachhan. I am talking about Natural beautiful vegetable.
Enough of jokes now.
I never knew the benefits about this veggie, I always saw this was used during poojas at home especially on house warming day. And I really thought that only Brahmins(or who comes for doing puja)  should eat it. That is how it was, after puja they used to take it home.
Only after I joined SSY course, I realized the importance of its benefits. From then, it has become a part of my menu in some or the other way. I wait to use this in my preparation
I make juice with it, I make salad with it, I add it in sambhar, I make ash gourd fry.... The list goes on.
But,
Taking it in the morning in the form of  juice  by adding the equal quantity of water to it is the best for many healthy reasons. Season it with very little salt and pepper(optional). (This and beetroot juice are too potent to be taken alone and need to be diluted with equal quantity of water)

I have a 2 page notes on its benefits which I took it during my course.
I tried to find out the benefits of this from net, because its the evidence to prove my love for this veggie.




Coming to today's recipe,
Its simple, easy and healthy and NUTRITIOUS. So what are you waiting for?
Ingredients:
Ash gourd - 1 cup, cleaned, peeled, de seeded
Cucumber - 1 small, cleaned and peeled
Fresh yogurt or curds - 1 cup
Salt to taste
Pepper powder - 1 tsp or chopped 

For temepering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
a dash of hing
Curry leaves few
Urad dal - 1 tsp(optional)
Red dry chilly - 1 cut into small pieces




Method:
  • Take one cup ash gourd. Either grate it or churn it in a mixer just for half a minute. I prefer the latter one.
  • Keep it aside.
  • Cut the cucumber in to small cubes.
  • Take yogurt in a serving bowl. Add salt and pepper to it. Mix well. Add the ash gourd and cucumber. Mix well and refrigerate for some time(if you have)
  • Till that,
  • heat oil in a small pan.
  • Add the mustard seeds and allow to splutter.
  • Add urad dal and allow to change the color.
  • Add curry leaves, hind and red dry chilly.
  • Remove from the heat and allow it to cool.
  • Add it to the ready salad.
  • Serve cold with chapati or rice.

  • The other day I had it with khara pongal :-)
WILL COME WITH DIFFERENT NUTRITIOUS FOOD IN THE NEXT POST FOR THIS EVENT. (THIS TIME NOT RAW FOR SURE)







Keep Smiling,

Saturday, March 15, 2014

JAGGERY MUSTARD INSTANT MANGO PICKLE ~MAHARASHTRA SPECIAL FOR ICC, FEBRUARY

Tried and tasted by Nivedita
Hi All,
How are you all? I am happy to be again in Indian Cooking Challenge this month. And I am happy to take this challenge because I need to use mangoes and that too are from our trees. Its always a very happy feeling to use the vegetables, fruits grown from our backyard. Now a days, I use raw mangoes in everything. In rice, chutney, curry, upma, thalipeeth... list goes on.

And now Srivalli"s challenge. 
She has followed Varada's recipe which is really just perfect for this season. Its sweet, its sour, its tangy and it has the fresh taste of fresh mustard seeds... Ohh! I really loved it. Thanks to Valli and Varada. The color of the dish itself drives you crazy!!

Visit VALLI'S PAGE TO SEE HER VERSION INSTANT MANGO PICKLE


Ingredients:
Raw mango - 1/4 kg
Part I~
Mustard seeds(small and red ones) - 1/2 cup
Methi seeds - 1/2 tsp
Haldi- 1 tbsp
Red chilli powder - 1/4 cup(color should be strong)
Jaggery - 3/4 cup(original recipe has 1cup)
Salt - 1/2 cup
water - 1/2 cup or less, (add little first)












For tempering
Oil -1/2 cup(I have used ground nut oil)
Mustard seeds -1/2 tsp
Haldi -1/2 tbsp
HIng -1/2 tsp



Method:
Wash and peel the mangoes.
Deseed and cut into small cubes(smaller the better)
or
grate it into a pulp.(I liked the cubes)
Heat oil in a kadai.
Add the mustard seeds, allow to splutter.
Add haldi and hing.
Remove from the fire and allow it to cool fully.

Mix all the ingredients under part one and turn into fine paste.
Add this to the mango cubes. Mix well.
Pour the tempered oil.
Mix well, adjust the seasoning.
Enjoy this super duper pickle for breakfast, lunch, dinner.... or in between as a snack with bread or biscuit or chips...




Keep Smiling,

Monday, March 10, 2014

SWEET N SPICY RED MASALA POHA FOR PPCS

Tried and tasted by Nivedita
Hi All,
I have posted my recipes in PPCS  in a particular manner. I started with soup, pickle, chutney, side dish, main dish, rice and dessert. Actually I had planned to post some healthy cookies I made last month. Unfortunately, I lost the photos from my camera. And now I don't have time to bake again and click, I thought of bringing some snack to  Potluck Party, Cyber Style party. Hope you all do not mind and enjoy it.
And even Juice is pending in the menu. I will bring it in coming months.
Poha is very common in breakfast menu in South India and Maharashtra. I am not sure about other parts of India. Poha is prepared in different ways at different places and is enjoyed as an evening snack too. Its a quick snack for unexpected guests. Its filling also.
Here, I am  giving a simple but different recipe which is normally prepared by local Brahmins here in our North Karnataka. They call it as Gojjavalakki. They crush the poha.
Mine is little altered as they do not add onion but I love it in poha. Thats why I can't call it gojjavalakki and hence named it as Masala Poha.
Don't go for the color in my photo as my camera is a very normal one, and sometimes I can not get the proper color. But this poha turns out red as I am using red chilli powder, jaggery and tamarind paste.
You can check my MIX VEG POHA which is very common way of making in our side.


Coming to today's recipe:

It serves 2

Ingredients:
Thick poha(Thick flattened rice) - 1 1/4 cup
Water to soak the poha
Oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - tsp
Urad dal - 2 tsp
Hing - 1/4 tsp
Onion - 1  big, finely chopped
Green chilli - 1 small finely chopped
Curry leaves - few, finely chopped
Red chilli powder - 2 tsp
Bisi bele bath powder or Rasam powder - 2 tsp
Jaggery - 2 tbsp
Tamarind paste - 1 tbsp
Fresh coconut - grated (2 tbsp)

Marination:
{to add to Soaked Poha(this gives extra taste to your poha as the poha absorbs salt and sugar taste)}
Salt to taste
Sugar - 1 tsp
Lime juice - 1 tsp
Puthani powdered - 1 tbsp(optional)
Fresh coriander - 2 tbsp finely chopped

to Garnish(optional)
Fresh coriander - 1 tbsp, finely chopped,
Fresh coconut - grated, 1 tbsp


Method:
First soak the poha in little water. I just put it in a colander and sprinkle the water and keep it like that for 5 minutes.
When done, Add all the ingredients under marination and mix well.
Keep it aside.

Heat oil in a wide thick kadai.
Add mustard seeds and wait them to splutter.
Add the urad dal and wait till changes to golden color
Add the cumin seeds, curry leaves and onion and green chilli
Fry till onion turns pink.
Go on adding all other ingredients one by one, just stirring each time you add one.
Mix well and cook for 3 minutes. Or cover and cook for 2 minutes. Be careful not to burn it.
Add the marinated poha and mix really well.
Adjust the seasoning.
Garnish with fresh coriander and Coconut. Serve hot.


Linking it to 
Potluck party, Cyber style! - Fun and the Challeng... 




Keep Smiling,

Friday, February 28, 2014

CRISPY POTATO HEARTS FOR PPCS (FOOD REMAKE)


Tried and tasted by Nivedita
Hi All,
How are you dearies? Hope all is well at your end. 
Started my post like a letter :-), This month I got the perfect recipe from our group., February is the month of Love... and I got to make these lovely potato hearts.



A very simple, easy, quick but the yummiest snack for everyone.
I am not giving the details of the recipe here. Please visit Mon's PAGE to get the recipe.


My kids loved this chat and already ordered me to make again this Sunday :-)





Sending this to Jagruti's 




Keep Smiling,

Thursday, February 20, 2014

GO NUTS!!! A WAR WITH RAW for ENFF event ~ GROUNDNUT JUICE

Tried and tasted by Nivedita
Hi All,
Confused with the title of the post? Yes, I am right when I have written WAR with RAW.  My blog has always had a war with raw food. This is a war of love for your body, your health and your life. Today I am going to share my thoughts, my experience with the raw food and few excerpts from GURUJI SHRI RISHI PRABHAKARJI's talks which are published in the book 'NUTRITION PACKED AMRUT AAHAR', "a cook book of uncooked food" by SHEHNAZ A THANAWALA.
Again confused?
Let me start it again. I came in contact with SSY(SIDDHA SAMADHI YOGA) course around 15 years back. And that changed my life. The way of thinking towards everything on this Earth changed, I started thinking positive. My stage fear disappeared. I became more friendly with everyone. It was a new life for me. I don't want to talk more about myself as we are here to talk about food.
The main thing changed was the food habit. I realised the importance of RAW food.
As the years went,though it was not possible for me to follow it 100%, but I always preferred having raw food everyday and whenever possible. Once a year, I stay on raw food for continuous 13 days which helps me to reduce my weight and cleanse the body.

{Now, whatever I am writing below are the answers from Pujya Guruji:
1.What is RAW food?

  • Any natural food item which is not cooked or processed by heat can be called raw(or uncooked) food.
2.Is it difficult to digest RAW food?

  • Not at all, actually it is easier to digest raw food (takes only 13 hours to digest) than cooked food which takes 24 hours to digest and Non Veg which takes about 72 hours.
3.Are all the raw foods are good to eat?

  • NO, not necessarily so, It is the amount again how much we take and how we take it.
4.How much quantity of raw food one should eat?

  • Normally  healthy people should have about 50% to 70% of their total daily food as raw food. But, for someone who wants to start newly, has to increase the quantity slowly from 20%.
One can do a 'raw food fasting; once a month where you can have 100% raw food or juices on that day.
5.Will the RAW food make me weak?

  • No, in fact you can be strong and healthy. Initially people may have a diarrhoea or constipation as the body needs time to get adjusted.
6.Can one cure the ailments and diseased by having this Amrut Ahar or RAW food?

  • Yes, many have succeeded. Chronic diseases can be effectively controlled by proper diet.
But, take care to consult proper teachers before you start it as a regular intake, considering your food allergies, the diseases you have.}

*****While I am typing this, I got the sad news that  Pujya Guruji Rishi Prabhakar has left for his heavenly abode leaving us to spread his worldly message.******

I don't know what inspired me to write about him in today's post or how it came in my mind that I should write about the raw food and him. May his soul rest in peace. I am sure that he is always there for us in our heart.
This post is dedicated to him.

Coming back to today's post,

Yes, I am following this diet with the Pranayam and the meditation I learnt during the course and It has helped me to overcome many diseases, mentally and physically.

I agree that it was not possible for me to follow it 100% as I take non vegetarian food and normal cooked food on daily basis, but YES, the RAW FOOD has always helped me to keep my health under control.

I have already posted many raw food recipes in my blog. You can click salad parade  to get the recipes and few more in my archived posts.
           Today's recipe is a unique one which I have taken from the same book. I always enjoy this juice which is very healthy and can have at breakfast.
Its groundnut juice. Surprised? Groundnut and juice?



I will come to the nutrition facts about peanuts.
It is full of proteins. Actually contains more protein than meat, about tow and a half times more than eggs and far more than any other vegetable food except Soya bean and yeast. BUT, its best to eat ground nut after it has been SOAKED OVERNIGHT.
Peanuts or groundnuts are rich in proteins and packed with essential nutrients like vitamin A, vitamin E, magnesium, zinc, iron, and dietary fibres. Peanuts provide optimum health benefits and are excellent energy boosters. 
click the LINK for more details.
And Jaggery  is loaded with nutrients such as calcium, iron, potassium, zinc, magnesium and phosphorous. Jaggery is often known as a cleansing agent because it helps to get rid of unwanted particles from the respiratory tract, lungs, food pipe, stomach and intestines. Extremely rich in iron, jaggery is advised to all those who have a low level of haemoglobin in their blood and are anaemic.
click the LINK  for more details.

Try to have it once or twice a week. As for every thing, even this has little side effect which is negligible.It is allergic to many.
If you are having first time, then may be you will get acidity, but don't worry if its not severe. 

To make one glass of juice:
Ingredients:
Groundnuts -20 soaked overnight
Banana or Chikoo or apple or dates or any two or one(choice is your)-1/2 cup
Jaggery to taste or 1 tbsp
Powdered cardamom powder - 1/2 tsp
Method:
Blend all in a mixer till smooth paste.
Add the water to bring it to the consistency of a milk.
Serve immediately.



Keep Smiling,




Saturday, February 15, 2014

GATHIYA ~ GUJARATI SPECIAL FOR ICC, JANUARY

Tried and tasted by Nivedita
Hi All,
How are you? Seeing me in Indian Cooking Challenge after 6 months. NO excuses, but really missed all the challenges. 
Hope you all are not Katti with me. 
Srivalli"s ideas are always very unique and she chooses the challenges very 
challengingly :-)
This time it is easier one, but again depends on the quantity of the baking soda 
and the time you roast it.
Srivalli has followed her friend Vaishali's recipe. 
And even my experience is same like Valli's. my dough also got stuck though I added water. And it was very hard to press, I had to call my daughter as my hands are not that strong to press. (got some problem)
And even I did not had mould for gathiya, I had this long strip one so thought of using it,
Whats there in shape??? right?
And I added some pepper powder to give a spicy taste, it was really good.
I used only 1/4th of the quantity as I already had a big packet of ready gathiya (ready made).

So, here goes my pictures for the challenge for the month of January 
which is Gujarati Special Gathiya. 


Here is the  original link from Valli's space:

Gathiya ~ Gujarati Special | How to Make Gathiya | Indian Cooking Challenge - January


AN EVENING TREAT TO MY SELF.

Keep Smiling,

Monday, February 10, 2014

PARLE - G KHEER FOR PPCS

Tried and tasted by Nivedita
Hi All,
Sorry for not participating in the event in the last two months.Health was  a priority.
I always loved Parle-G biscuits, and who won't love these oldest sweetest biscuits. When I was young and not well, I always demanded Parle G because I knew this is the time to convince my mother and enjoy my biscuits dipped in coffee or tea. And I love that cute boy on the wrapper, I am sure you all too love him. 
Today I am here with a sweet using my favorite biscuit,which tastes good when eaten hot and tastes heaven when eaten cold.
I am talking about Kheer. I love kheer (again same slogan). I can have anything sweet. O K, leave me here only.


Coming to the recipe,
This is little different but very easy. You don't have anything and have very little time for an unexpected guest. And you really want to serve a better food with a great dessert. Your search ends here...
Ingredients:
Milk - 1/2 litre or 500 ml
Sugar - 3/4 cup or less(ask your tongue for it :-)  )
Parle G Biscuit - 8 to 10
Cardamom - 2, powdered
Ghee - 1 tsp

Method: 

  • Boil the milk in a thick bottomed pan. 
  • Once done, add sugar and keep on a low flame. 
  • Boil it for at least 20 minutes, the milk will reduce to 3/4.
  • Crush the biscuits and add it to the milk, 
  • Stir and cook it for some more time(around 10 minutes).
  • Be careful not to leave it alone, or it will burn at the bottom.
  • Now add the cardamom powder and ghee.
  • Mix well. Boil for few more minutes.
  • Remove from fire and allow it to cool. 
  • Have it warm or keep it in the fridge, have it chilled.


Keep Smiling,

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