Featured in Femina Online

This was in October and I can be so procrastinating at times.

Read the entire story on the Femina website

Many thanks to Rajani Mani for this, and she has a gorgeous food blog herself! Check it out.

Read More...

Chettinad Style Senai (Elephant Yam) Curry

Elephant Yam / Senai / Sooran is one of those vegetables that my mom always gets home from the market. The whole sooran weighs around 3 kilos, with a rough muddy exterior and smooth pink interior.

Simple yam curry with a sprinkle of fresh coconut is their comfort food with rasam sadam (rasam-rice). However, my skin gets all red and itchy if I happen to touch this in the raw form, which is why I can never buy it from a market, where a piece is cut off the large vegetable and sold by weight.
In supermarkets, it is a different deal. Cut pieces are neatly wrapped in several layers of plastic wrap.
I have seen yam peeled and cubed, sold frozen in some Indian stores in the US.

Here, when I get home this itchy vegetable, it is usually the plastic wrapped variety from the supermarket, which my househelp cleans and cuts into cubes, ready to be used. If you are handling yam for the first time, make sure you wear sturdy gloves because a large number of people I know have skin allergy to the raw vegetable. Some experience itchy tongue and throat after eating the cooked vegetable too.

Yam like any other starchy vegetable, when pressure cooked without its skin, can turn into a mush pretty quickly and in a closed cooker it is a process that can easily get out of control. Which is why, although i am a big advocate of pressure cooking, I make an exception here, to boil the pieces in water with salt and turmeric, remove them when they are just tender and proceed with the curry.

In a traditional Tambram style, once the pieces are cooked in salted water, they are drained. Mustard seeds, asafoetida, udad dal and dried chillies are tempered in hot oil and then the boiled yam cubes added with any required salt and a little bit of sambar powder for taste. It is finished off with a light garnish of freshly scraped coconut.

The Chettinad style is slightly spicier and more fragrant because of use of fennel seeds (saunf/sombu). You can also add crushed garlic to the tempering for more punch, which I have avoided.
This is a very simple recipe, the only thing is to get the yam cubes boiled to the right degree, so it does not turn mushy and pasty.

Recipe for Chettinad Style Senai Curry
Serves 2-3 
Time taken: Under 20 minutes

Ingredients
250 grams yam, skinned and cut into roughly 2 cm cubes
2 cups water
1/2 tsp salt
Pinch of turmeric powder

1/2-1 tsp red chilli powder
1 tsp of coriander powder
1/2 tsp salt
2-3 tsp of desiccated or fresh coconut
Handful of mint leaves (optional)

For tempering
2 tsp oil
Pinch of asafoetida
2 sprigs curry leaves
3 dried red chillies, broken
1/2 tsp mustard seeds
1/2 tsp fennel seeds
2 tsp chana dal
1 tsp udad dal

Directions
In a vessel, place 2 cups of water with 1/2 tsp salt and pinch of turmeric powder. Bring it to a rapid boil.
Add the cubed yam to this, cover with a lid, leaving a small opening for the steam to escape.
Check with a knife to see when it is nearly tender. This should take around 6-8 minutes depending on the variety of yam.
Remove this in a colander / sieve and allow to drain well.
Meanwhile, prepare the tempering. Heat the oil in a non stick kadai (wok). Add all tempering ingredients one after the other, and stir on medium flame till the udad dal and chana dal turn golden brown.
To this add the drained yam cubes, red chilli powder, coriander powder, coconut and mint leaves. Toss gently to coat well. Add the remaining 1/2 tsp salt as per taste. On a low flame, let this crisp up a bit.
Serve hot with roti or with any sambar or mor kozhambu and rice.


Variations
Most starchy vegetables like colocassia (seppankizhangu), potatoes, sweet potatoes, plantains (vazhakkaai) or a mix of these can be prepared in this manner.

Read More...

Farfelle Aglio Olio with celery leaves and crumbled paneer

While I do like my pasta to be nearly smothered in a healthy portion of tomato sauce (not floury, creamy, white sauce), this kind of pasta is light and beautiful, goes perfectly when you are serving a vegetable soup as a part of the meal.

In my case, I made a light Minestrone (no pasta in the soup) with plenty of celery. Since the soup was already tomato based, this aglio olio pasta was the perfect accompaniment. The addition of celery was inspired by the fresh beautiful greens that came along with the celery stalks. They are so incredibly fragrant, that it is a shame to chop them off and discard them. I will even go to the extent of saying that pick your celery with the tops on. It shows that celery is fresh, it keeps well for longer and you can put the leaves to good use, like my recipe below.

Celery greens are very rich in nutrients too!

If you are just getting started with Italian cooking, this is the perfect recipe to get started. Few ingredients, simple steps and it gets done in no time. And, does it look pretty or what!

Ingredients
2 cups of celery leaves, picked, washed thoroughly
Paneer from 1/2 litre cow's milk or half cup cubes
A cup of dried short pasta (I used Farfalle)
2 tbsp olive oil
6-8 cloves of garlic, crushed and minced
3 dried red chillies, crumbled or finely chopped (1-2 tsp of chilli flakes)
1 tsp each dried basil and parsley
Parmesan cheese (optional)

Directions
In a large pot, boil water with salt and 1 tsp oil for the pasta and cook as per instructions on pack.
Finely shred the celery leaves.
Meanwhile, pour 2 tbsp of olive oil in a large wok, once moderately hot, add minced garlic and chilli flakes.
Saute for a few seconds, then add the shredded celery greens. Once the greens wilt (1-2 minutes), add the crumbled or cubed paneer. Sprinkle salt and pepper, along with any dried herbs of your choice.
Toss gently for 1-2 minutes.
Once the pasta is done, drain and add to the wok.
Toss well to coat. Check for salt and adjust.
Serve hot with a topping of freshly grated parmesan cheese.


Making Paneer
In a vessel, bring the milk to a boil. When it comes to a boil, add a tbsp of white vinegar stirring continuously till the milk separates into solids and clear whey. If the whey is too milky, add some more vinegar and stir. Filter out using a sieve or a muslin cloth and press to remove excess liquid. Cover in layers of clean kitchen towel and keep a heavy weight on the top, such as a marble slab. Cut into cubes to use immediately or refrigerate in an airtight box with some whey.

Variations
Minus the celery leaves and paneer, this becomes a simple aglio olio pasta dish, which is one of the easiest pasta dishes to make. No chopping, saucing required.
Adding some toasted pine nuts or walnuts towards the end, adds an extra texture and taste to the dish.
In place of celery leaves, feel free to use any of your local greens, or herbs like fennel greens, basil, or even vegetable greens like carrot tops or cauliflower leaves.

Shopping guide
Farfalle pasta made from durum wheat - from Waitrose Aisle of Hypercity, Cyberabad
Celery with greens - Spar, Begumpet
Parmesan Cheese by weight available at Spar, Begumpet
Dried herbs - Fabindia, Keya's herbs available at most supermarkets

Read More...

Thakkali Chutney (Tomato chutney)

During my early blogging days, I posted pics of tomato chutney made with both red and green tomatoes and wrote that I'll post the recipe soon. That 'soon' never came until Sowmya posted a comment on that old post, a couple of days ago asking for the recipe.
Since it also fits with my theme of the month, easy cooking with few ingredients - here it is. The photo is a capture from the iPhone of the breakfast we had earlier this week.

Choose firm but fully ripe red tomatoes for this. I have chosen the Bangalore variety as it is fleshier with less water content and seeds compared to the local variety, which means this chutney takes lesser time to get dried up and ready. It may be less sour than the local variety, which you can remedy by using some tamarind extract or ready tamarind paste.

Authentic Tamil Brahmin style will not have garlic. This is my addition and it tastes equally good minus the garlic.

Ingredients
5 large ripe red tomatoes, cubed roughly
1-2 tbsp gingelly oil

For tempering:
1/2 tsp black mustard seeds
3-4 dried red chillies, broken into bits
fat pinch asafoetida
1 tsp Chana dal
1 tsp udad dal
1/4 tsp fenugreek seeds
1-2 sprigs curry leaves
4-5 cloves of garlic, crushed and minced (optional)

1 tsp salt or to taste
1/2 - 1 tsp red chilli powder
1/4 tsp turmeric powder

Directions

1. In a heavy bottomed kadai, heat the oil. Splutter the mustard seeds.
2. Add chana dal, udad dal and stir until golden.
3. Next, add the asafoetida, fenugreek seeds, curry leaves, red chillies and garlic and stir for a minute or so on medium heat. 
4. Add the chopped tomatoes and the salt. On medium to high flame keep stirring until tomatoes break down, get cooked and become pulpy. This should take roughly 8-10 minutes for this quantity. Towards the end, add the turmeric and red chilli powder. Check for salt and adjust.

Serve with idlis, dosas or mix into steamed and cooled rice to make tomato baath. You can also use this as a sandwich spread.This will stay for 3-4 days in airtight bottle in the fridge, but we use it all up at one go.
Traditional Tamil chutneys, pickles are mostly made with gingelly oil. It gives its own taste to the preparation. You could however use any oil of your choice, including mustard oil for a sharp pungent taste to the chutney. Garlic is completely optional. You will get a whole different taste dimension just by using or omitting this one ingredient.

Variations
Add a handful of chopped mint leaves or a tsp of dried mint to this during the cooking process.
If you find that the tomatoes are not sour enough, add 1/2 tsp of tamarind paste to the tomatoes while they are cooking for that tangy mouthwatering effect.
Try this with green tomatoes, when they are in season.

Read More...

Dry capsicum subzi / Bell pepper curry

Whoa, it is a month into 2011 and I have already fallen back on my resolution to make 2011 the year with maximum posts on the blog.

However, I must share with you the menu for the year end dinner I hosted for friends, a completely vegetarian Lebanese Menu. Details and links to the recipes here.

Most of Jan was spent outside of home, partly visiting family and then a small vacation to Hong Kong. Being vegetarians, finding good vegetarian food in HK turns into a mini-adventure by itself. I must write about some of the good stuff we tried there, in a different post.

I have a blog-plan in place for this month. It's going to be the month of simple recipes, beginner-friendly even, all of February. The first in this series is a dry capsicum curry, which can be had with rotis or even to spice up a basic dal-rice menu.

I use green capsicums for this as it does not have the sweetness of the red or yellow variety. If you like that taste, then go ahead and substitute this with that, or even use a medley of colours to make the dish look pretty.

Dry capsicum subzi / Bell pepper curry
Serves 2-3
Time taken - Under 20 minutes

Ingredients
4 medium sized green capsicums or 2 large ones
2 tsp oil
1/4 tsp each - fennel seeds, Nigella seeds (kalonji), fenugreek seeds (methi), mustard seeds (rai)

In a small bowl, mix together-
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp amchoor powder (dried mango powder)
2 tsp coriander powder
1 tsp cumin powder
1 tsp salt or as per taste

Directions
Wash and cut the capsicums to a medium dice, removing the membranes and seeds.
Heat the oil in a non-stick wok and splutter the fennel, nigella, fenugreek and mustard seeds.
Add the diced capsicum to this, toss on high flame for a few seconds, reduce the flame to medium and cook for 6-8 minutes, till nearly softened.
To this add the mixed spice powders and toss well to coat evenly. On a low flame, let this cook for another 5 minutes until the raw smell of the spice powders is gone.
Using a non-stick pan makes it very easy to prepare this, as on a regular wok, the spice powders will stick and burn as we are not using too much oil.
Remove from wok and serve hot with rotis or rice.

Variations
You could also add a handful of frozen sweet corn, peas or boiled and diced potatoes to this dish.

Read More...

Saying Thanks to the Santas on Saffron Trail

I have to write this note of thanks for the generosity of certain people, who have played Santa to me, in the last two months.

It started with Kulsum of Journey's Kitchen. One evening, i tweeted about a hummus-Baba gannoush-pita bread Lebanese dinner preparation at home, and she asked me where I get my Tahini. I admitted to her that i've always made my own and have never tasted the real stuff. She immediately told me that her sister was leaving for India in a couple of days and she'd love to send me some. Given my love for this cuisine, it didn't take much coaxing on her part to send her my address. In less than three days, I received a whole big bottle of Tahina (sesame juice, as they call it), Za'taar, Sumac and Dried Mint.

Another friend I found on Twitter -  Kishi Arora, the Foodaholics lady who bakes some of the best cakes in Delhi sent me a foodie package with parchment paper, cacao nibs, tea, nutmegs, Chinese 5 spice and 7 spice powder PLUS her delicious fudge. While the fudge was polished off in no time, and the parchment paper was put to good use while making Xmas fruitcakes, I'm still wondering what good stuff I can make using the cacao nibs.

A blog reader, Mani Mama as I call him, was the first to write to me a week before he was leaving US to come to India and ask if I would like some stuff from there. After writing back and forth half a dozen times, I finally sent him a list and when I collected my package from the person he had sent it to Hyderabad with, I couldn't stop smiling. You can see for yourself.

Another Twitter contact, Jigar Parmar showered some festive cheer on me by sending me two lovely books, one on Food in Italy and the other a coffee-table book on Mumbai.

I had tasted this peanut gajak for the first time at Preethi's house a couple of weeks ago and boy, it was addictive to say the least. When I tweeted about how I loved it and how I feel like having some more, my friend there said she will send me some. And just yesterday, three boxes of the sesame-jaggery goodness reached my doorstep. Yet to take a pic of that, as each time I go near the box, i end up eating some more of it, and forget to take a picture.

Thank you, my dear Santas. May be I have really been a good girl this year. You have really cheered me up with these lovely foodie-gifts.

Read More...

The Shopping Guide to Cooking & Baking in Hyderabad

Updated: 3rd Jan 2010

This is a useful list for foodies who are new to Hyderabad, like I was a year ago. Whether you are relocating from abroad or from another city in India, you may want to know where certain ingredients, equipment will be available, so you feel at home immediately. Most of the stores I have listed are the ones close to where I live and hence visited frequently. If you have been living here for longer than I have, and have your own little secret places where you find lesser known ingredients or stuff that is not easily found elsewhere, please be kind enough to leave a comment, so it will benefit the others.

I will keep updating this list as and when I find something new to share, so please bookmark this if you are a foodie in Hyderabad.

Vegetables and Fruits 
Fennel, mushrooms, dried mushrooms, fresh herbs, red and yellow bell peppers, broccoli, zucchini etc.
SPAR- Begumpet
Hypercity - Inorbit Mall
Ratnadeep - Srinagar Colony / Madhapur (Somewhat expensive compared to others but good quality)
Tarkari for fresh exotic vegetable and fresh herbs

3/01/2011
Athira reports that as of now QMart on Road 2, Banjara Hills is selling frozen blueberries and  raspberries.

Organic Groceries, spices, food products
24 Letter Mantra -  Reliance Manor, R.No. 12, Banjara Hills
Phone: 040 23300404

Fabindia Outlets


Seeds for Chillies and some other seasonal vegetables available at Spar, Begumpet


Homemade noodles and soy sauce
They make these fresh in their house and sell noodles by the kilo - minimum 1/2 kg
They supply to many local Chinese restaurants, the taste of freshly made noodles is something else. If you are in the vicinity, you must pick up a batch.
Moifa Chinese Ladies Parlour

8-2-326/a Road No. 3, Banjara Hills, Hyderabad

Phone: 040-23540583

Local Green Leafy Vegetables
They are freshest at your neighbourhood cart vendor


Fresh Herbs
Basil, Thyme and Rosemary, good quality almost always available at Spar, Begumpet
Those of you looking to grow Thai Basil / Basil at home, you can find saplings at Namdhari Fresh, Bangalore and they are quite light to lug along in your hand baggage.
Fresh Lemongrass - Spar or Ruci Idoni. If you happen to find some with root-hairs, pick those up and keep in a glass jar filled with water for a week or so, until the roots start growing, after which if you stick them in good soil, they will keep growing without much trouble. Perfect to cut small bits for your tea or Thai curries
Organic dried lemongrass (big pack) is available for Rs.50 at Namdhari Fresh, Bangalore and these stay for a long time. Next time you are in Bglr, get a pack and it will keep you company for a few months.
Dried Herbs - Fabindia outlets / Keya brand of spices available in most supermarkets

Almost every imported food item/ ingredient
Q Mart - Road no.2, Banjara Hills, near Thai Express - but be prepared to shell out the big bucks
Ruci & Idoni, Road no.10, Opposite Rainbow Children's Hospital, Banjara Hills

Special spices like Sweet Paprika, Fleur de sel and such - Waitrose shelf of Hypercity (Inorbit Mall, Cyberabad)

Tea-Towels 
The softest and best looking ones with fruits / vegetables on them (Made in Italy, I think) are sometimes available at the Little League / Ole store on Road no.3, Banjara Hills for Rs.100 a piece. Perfect gift for a foodie-friend.

Baking Equipment, Cooking Chocolate, Chocolate Chips, Moulds, Pans, Parchment Paper, Muffin liners, Fancy paper, Paper bags etc.
Adilaxmi Enterprises, Road 12, Banjara Hills, Next to Familia Hospital, Phone- 040 66633608
Sri Venkateswara Agencies, Near Jagannath Swami Temple, General Bazaar, Secundrabad, Phone- 040 66483608/ 66573608
Both these stores are sister concerns and between them, cover almost everything you would need for baking, chocolate making and cake decoration in Hyderabad

Good looking food storage jars in glass and good quality plastic / Steel and also stainless steel pans for cooking
Home Store (Lifestyle group store)
Reliance Living (Road 12 Banjara Hills / Begumpet)
Marks and Spencer (M&S), Inorbit Mall, Cyberabad



If you are relocating to Hyderabad from abroad, you may want to get back select few things which may not be freely available here, or cost a bomb.
If you have kind readers / relatives or friends coming from US/UK/other 'foreign' countries, who want to get you some foodie stuff, here are some of the useful things you can ask for:

• Pure Almond extract / Pure Vanilla Extract
• Seeds of herbs like basil, spearmint, oregano etc. that you can grow at home
• Wilton's baking tins (mention your oven size clearly when you ask for this)
• Small sized cast iron pans, perfect for baking that cornbread or little cake apart from making eggs, roasting spices etc.
• Dried berries such as cranberries, blueberries, cherries
• Tins of Chipotle Chillies in Adobo Sauce (if you love Mexican food)
• Sliced raw almonds
• Cute muffin tin liners (though you get them at the above mentioned stores)
• Pecans, Macademia and Brazil Nuts
• Good quality instant yeast
• Gelatin leaves
• Spice mixes such as Ras el Hanout or Creole Seasoning
• Cacao Nibs
• Microplane (for grating zest from lemons, oranges) and Silpat recommended by Simran
• Tahini, Zataar, Sumac from the Middle Eastern Countries
• Nifty shredding peelers, dried mushrooms, Hot Basil sauce, other cooking sauces, Rice paper sheets for the Vietnamese rolls, Glass noodles etc. from SE Asian Countries

Read More...