Monday, September 27, 2010


Among countless number of delicacies pigged out on, DUDHOLI & its taste still lingered. I found another dudholi fan (no bakras [scapegoats] in my home) and so, I got a push to make this( in my defense, I'm only making this to share). I am satisfied of the outcome, hope the other person will be too after tasting this. The verdict will follow in a couple days.
1 cup Ragi
1 cup coconut
3/4 cup jaggery
cardamom powder
4 tbsp ghee

Grind ragi and coconut together and extract the milk and strain i n a fine sieve to remove the ragi skin & coconut residue( usually done 3 times at least)
Heat ghee in a thick bottom kadai, add jaggery heat till the jaggery melts.
Add 3 cups of water and ragi coconut milk mixture to the jaggery. Keep stirring the mixture on medium heat till it cooks, becomes thick and leaves the sides of the pan.When done, set aside.

Grease a rimmed plate with ghee, pour the hot mixture into the plate,smear it with the spatula and cool,chill in the refrigerator for a couple hours. Cut, serve chilled.

Hiatus & a sweet comeback

My little blogging hiatus has been getting to me lately. I have no reason to explain my disappearance but let me do it any way for a moment so as to give my friend bloggers a peak at what I experienced this summer. Here goes!

The usual worries with the onset of spring about the upcoming 10 weeks of summer vacation, entertaining or at least arranging activities for the kids was more like a research. Just a few of the things in my list of responsibilities were organizing tons of play dates + watching few extra kids as a favour, stocking up the freezer with all kinds of frozen goodies, keeping the popcorn & DVDs stocked up for sleep-overs, the drop off to camps, pick ups, finding THE reliable back up, striking off the list of promised activities such as ride to the local ice cream shop, the Zoo, the playground, the pool...oy ve! all as the norms of a parent in the U S. It's fun & all but sometimes, I'd rather mop my house twice and refold my laundry.

As any parent would want/ wish, I for one sure wishes my kids to remember their vacation as a great one & us as their parents who are COOL(er) than the Jones's.
As it turned out, I could have my wish granted. I consider myself one lucky mom this summer. Everything went well as planned.... a trip to India which would cover all of the above.

My dreams of being in India for the whole season & spending endless days with the extra set(s) of hands in the kitchen, hands & foot service, the spontaneous drop im of the relatives, worry free child care was actually going to happen. All of the luxuries to be pampered, to be free was happily accomplished. I can go on & on but enough already! The point has been made.

So my sweet dish after the break is Dudholi which you can find here.

Sunday, September 26, 2010

Khara biscuits

One of a savoury cookies that is a big thing in bakeries all over Karnataka, (has got my taste buds yearning for one) is what I was dying to make & share with my friends. I finally got myself to put my thoughts in action and I'm glad that's striked off from my 'to bake' list. It was a super hit among my fellow desi's and It felt good getting appreciation for somethimg as simple as this. This one is a keeper.

1 cups Maida
1/2 cup butter
1 tsp salt
1 tsp sugar
1tsp baking powder
1 tsp yogurt
1/2 tsp turmeric
1/4 tsp jeera
2 green chillies, finely chopped
2 curry leaves,chopped

Sieve dry ingredients together(sugar, maida, salt and baking powder).
Add the softened butter, yogurt, chillies, curry leaves. Knead this to make a dough that binds together. Mixture of dough pressed together in a fist should hold the shape and not fall off to bits. Knead well, keep aside covered in a damp cloth for 30 mins.

Pre-heat the oven to 350 F. Line the cookie sheet with parchment paper.
Take half of the dough and roll like a chapathi until it is 1/4" thick.

Using an empty can as a cookie cutter, cut into circles. Place it on the cookie sheet about a inch apart.Prick the top of the cookies with the fork so that the cookies does not puff up during baking. brush the top with oil. Repeat to use up all the dough.

Bake for 20 minutes or until the edges browns to a golden color.

Aloo Mirch masala

This is one of my easy breezy side dish that is perfect for impromptu get togethers.
All the ingredients are readily available in an Indian pantry, to put together and make into a delicious side. Aloo can easily sustituted for paneer and made into Paneer mirch masala which has been added as a new favourite in my list. Enough already! Here goes.

Ingredients for ground masala:
1 small onion
1 tomato
red chillies 2-3
Garlic cloves 4-5
Ginger 1/2″ piece
Coriander seeds 1 tsp
jeera seeds 1/2 tsp
Turmeric powder 1 tsp
Chili powder 1 teaspoon
Garam masala powder 1/2 tsp
Cashews 10-15, soak in water for 15 mins

Onion 2, finely sliced
Potatoes 1, boiled, cubed
Capsicum 2, cubed
coriander leaves, finely chopped

Dry roast coriander seeds, jeera seeds and red chillies separately .Grind along with onion, ginger, tomato, garlic cloves and cashews to a paste.

Heat kadai with 3 tbsp oil. Fry sliced onions till translucent.
Add turmeric powder, chili powder, garam masala powder and capsicum peices. Saute for a few mins. Add ground masala paste and fry till the oil floats. To this add boiled potatoes, salt and chopped coriander leaves. Saute on simmered heat for about 5 more mins.
Best served with chapathis.

Saturday, September 25, 2010

Karanji kai


For the dough:
1 cup Fine Rava, not what we generally call as 'bombay rava'
3 tbsp maida
1-2 tbsp Ghee/Butter
make a dough using just enough water, knead and set aside.

1/2 cup Desiccated coconut/ Copra
1/4 cup khus khus/ poppy seeds
1 tsp white sesame seeds
1/2 cup Confectioner's sugar
1/4 tsp Powdered Elaichi
cashew nuts, raisins
Oil for frying

Dry roast coconut, khus khus, cashew nuts and til seeds together. Add sugar, raisins and elaichi powder.

Make small pooris from the dough, spoon in a tsp of the filling on one half of the circle and fold along the center. Wet the ends of poori with some water or milk ad fold over the other half, seal and twist the ends.

Heat oil to medium heat. Drop the karanji into oil and fry until they turn golden brown in color.
Can be stored for a week, if it lasts.