tag:blogger.com,1999:blog-36296753501530626252024-03-13T10:36:01.761-04:00Tai's RasoiA spicy blend of desi khana and desi flicks*manju* at tai's rasoihttp://www.blogger.com/profile/12372356093303920822noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3629675350153062625.post-34358701163798449912009-03-24T12:35:00.010-04:002009-03-24T14:46:12.319-04:00Palak-Methi Dal and "Sholay"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w7bircVXl5o/SckMOijhKOI/AAAAAAAAAFQ/4nTbm7QsdN4/s1600-h/tais+rasoi+020.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 210px;" src="http://3.bp.blogspot.com/_w7bircVXl5o/SckMOijhKOI/AAAAAAAAAFQ/4nTbm7QsdN4/s320/tais+rasoi+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5316794279021062370" border="0" /></a><span><span><span class="Apple-style-span" style="font-size:small;">I have always had a love-hate relationship with greens. '</span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">Palebhaji</span></span><span class="Apple-style-span" style="font-size:small;">' prepared with different greens was a staple when I was growing up, but it never appealed to me. While spinach was tolerable, the allure of some other greens escaped me. In particular, why people would choose to cook a bitter leaf</span></span></span><span class="Apple-style-span" style="font-size:small;"> like </span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">methi</span></span><span class="Apple-style-span" style="font-size:small;"> was a puzzle. Then I tasted '</span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">Methi theplas</span></span><span class="Apple-style-span" style="font-size:small;">' at a friend's house and realized it might be tasty in small doses. </span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">Methi</span></span><span class="Apple-style-span" style="font-size:small;"> </span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">pakodas</span></span><span class="Apple-style-span" style="font-size:small;"> further strengthened that belief. On a recent quest to try something new in the kitchen I decided to try one of my mom's recipes. I had just picked up frozen </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">methi</span></span><span class="Apple-style-span" style="font-size:small;"> on a visit to the local </span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">desi</span></span><span class="Apple-style-span" style="font-size:small;"> store. I combined it with spinach to tone down the bitterness imparted by the </span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">methi</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-size:small;"> leaves. It turned out to be a hit with my husband and even appealed to my grown-up palate. I wish the same could be said for my daughters, but I guess that is too much to ask ... maybe someday. The recipe below serves four.</span><br /><br /><span class="Apple-style-span" style="font-size:medium;">"</span></span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Sholay</span></span><span class="Apple-style-span" style="font-size:medium;">" came out in the mid-seventies and was a landmark film in many ways. Not only was it the first ever 70 mm film but it ushered in the era of multi-star cast films in a way that we had not seen before. Dubbed as a 'curry' Western, the movie nonetheless had all the usual ingredients of a </span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">masala</span></span><span class="Apple-style-span" style="font-size:medium;"> movie but with a lot of added violence. Salim Javed's dialogues and Ramesh Sippy's direction brought out the best in its star cast. Sanjeev Kumar as the old </span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">thakur</span></span><span class="Apple-style-span" style="font-size:medium;"> and Jaya Bhaduri as his daughter-in-law Radha both gave powerfully understated performances. The on-screen chemistry between Hema as the talkative Basanti and Dharmendra as Veeru, as well as the camaraderie between Amitabh (as Jai) and Dharmendra was a delight to watch. Amjad Khan as Gabbar was outstanding. R.D. Burman's music passed muster with the exception of "</span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">mehebooba.</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-size:medium;">" It is lavish production and remains one of India's must watch movies of all time.</span><br /></span><br /><span style="font-size:85%;"><span style="font-family:georgia;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size: small;"><br />1/2 cup toor dal<br />1 cup methi leaves<br />1 cup palak leaves<br />1 tablespoon coriander seeds<br />4 to 5 dry red chillies<br />2 tablespoons shredded dry coconut<br />1 tablespoon tamarind extract<br />1 teaspoon jaggery<br />1 small onion sliced<br />1 tablespoon chopped garlic<br />2 green chillies chopped<br />Salt to taste<br />1/4 teaspoon turmeric<br />1/4 teaspoon mustard seeds<br />1/4 teaspoon Hing<br />1 table spoon + 1 teaspoon oil</span><br /></span><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: medium;">Method</span></span><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span><ol><li><span class="Apple-style-span" style="font-size: medium;">Cook the toor dal in the pressure cooker with turmeric added to it.</span></li><li><span class="Apple-style-span" style="font-size: medium;">Cook the methi and palak leaves and mash.</span></li><li><span class="Apple-style-span" style="font-size: medium;">Roast the coriander seeds, red chillies, and dry coconut in a teaspoon of oil and grind to a paste.</span></li><li><span class="Apple-style-span" style="font-size: medium;">Mix the cooked dal, ground paste, mashed greens, salt, tamarind extract and jaggery.</span></li><li><span class="Apple-style-span" style="font-size: medium;">Heat the remaining tablespoon of oil.<br /></span></li><li><span class="Apple-style-span" style="font-size: medium;">Add the mustard seeds and when they cackle, add the hing, sliced onions, chopped green chillies and chopped garlic.</span></li><li><span class="Apple-style-span" style="font-size: medium;">Saute on medium high heat till the onions and garlic are cooked then add the dal mixture.</span></li><li><span class="Apple-style-span" style="font-size: medium;">Cook for about five more minutes to blend in the flavors.</span></li><li><span class="Apple-style-span" style="font-size: medium;">Serve hot with rice.</span></li></ol>*manju* at tai's rasoihttp://www.blogger.com/profile/12372356093303920822noreply@blogger.com0tag:blogger.com,1999:blog-3629675350153062625.post-43134750223276540382009-03-13T19:59:00.011-04:002009-03-14T18:26:40.248-04:00Pasta Salad ... and Chicken Salad, and "Aradhana"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_w7bircVXl5o/Sbr0cX9ATTI/AAAAAAAAAFI/irws4P4Whgc/s1600-h/DSC02071.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_w7bircVXl5o/Sbr0cX9ATTI/AAAAAAAAAFI/irws4P4Whgc/s320/DSC02071.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5312827478740323634" /></a><span class="Apple-style-span" style="font-size:medium;">I have never been a big fan of sandwiches. Salads, on the other hand, I love ... loaded with dressing, of course! Still, they usually leave me feeling hungry an hour after eating them. And so, one day, I decided to add cooked pasta to make it more filling ... and the recipe for my pasta salad was born. When my younger daughter was in kindergarten I let her taste a mouthful; she liked it so much that to this day it remains one of her favorite lunch items. The recipe serves one:</span><div><br /></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-size:small;">Mixed salad greens<br /></span></div><div><span class="Apple-style-span" style="font-size:small;">1/3 cup cooked pasta (I prefer wheat)</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tbsp italian dressing (I prefer Kraft Seven Seas)</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tbsp grated parmesan cheese</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tbsp bacos</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tbsp chow mein noodles</span></div><div><span class="Apple-style-span" style="font-size:small;">Dash of tabasco sauce</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-weight: bold;">Method</span></span></div><div><ol><li><span class="Apple-style-span" style="font-size:small;">Toss the greens and the pasta with the salad dressing.</span></li><li><span class="Apple-style-span" style="font-size:small;">Add the tobasco.</span></li><li><span class="Apple-style-span" style="font-size:small;">Sprinkle the parmesan cheese.</span></li><li><span class="Apple-style-span" style="font-size:small;">Add toppings (bacos and chow mein noodles)</span></li></ol></div><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w7bircVXl5o/SbrzignAesI/AAAAAAAAAFA/tcxqDJS3VS4/s1600-h/DSC02064.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 237px;" src="http://3.bp.blogspot.com/_w7bircVXl5o/SbrzignAesI/AAAAAAAAAFA/tcxqDJS3VS4/s320/DSC02064.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5312826484631567042" /></a><span class="Apple-style-span" style="font-size:medium;">My older daughter loves food of all kinds. One can even call her a "foodie." As a result, from time to time, she goes through phases of what she calls "healthy" eating in order to compensate. This is one of her favorite lunches. The best part about it is that it can be eaten as is or enjoyed as a wrap by simply wrapping the salad contents with a wheat tortilla. The recipe below serves one:</span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 cup chicken, diced</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tbsp Lawry's 30-minute marinade, Tequilla Lime with Lime Juice </span></div><div><span class="Apple-style-span" style="font-size:small;">Pam Olive oil cooking spray</span></div><div><span class="Apple-style-span" style="font-size:small;">Mixed greens</span></div><div><span class="Apple-style-span" style="font-size:small;">Baby spinach</span></div><div><span class="Apple-style-span" style="font-size:small;">1/3 cup grape tomatoes, chopped</span></div><div><span class="Apple-style-span" style="font-size:small;">1/3 cup red bell pepper, diced</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 ounce cheddar cheese, grated</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tbsp salad dressing (recommend Kraft Zesty Italian)</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-weight: bold;">Method</span></span></div><div><ol><li><span class="Apple-style-span" style="font-size:small;">Marinate diced chicken in Lawry's marinade for at least 30 minutes.</span></li><li><span class="Apple-style-span" style="font-size:small;">Spray saute pan with cooking spray and heat on high heat.</span></li><li><span class="Apple-style-span" style="font-size:small;">When pan is hot, add chicken. Reduce heat to medium high.</span></li><li><span class="Apple-style-span" style="font-size:small;">Cook chicken. When done, remove from heat and set aside.</span></li><li><span class="Apple-style-span" style="font-size:small;">In bowl, combine mixed greens with baby spinach.</span></li><li><span class="Apple-style-span" style="font-size:small;">Add chopped tomatoes, bell pepper, and salad dressing. Toss.</span></li><li><span class="Apple-style-span" style="font-size:small;">Top with cooked chicken and grated cheese.</span></li></ol></div><div><span class="Apple-style-span" style="font-size:small;">Note: Wrap contents in a wheat tortilla for a fun alternative!</span></div><br /><br /><span class="Apple-style-span" style="font-size:medium;">Director Shakti Samanta gave us his biggest hit in 1969, the movie "<span class="Apple-style-span" style="font-style: italic;">Aradhana</span>." The story had enough melodrama to tug at everyone's heartstrings. Shot in the beautiful locales of Darjeeling, the story is of a sweet and young girl named Vandana (played by Sharmila Tagore) who falls for Arun, an Air force officer (played by Rajesh Khanna). When Arun tragically loses his life in an accident, she spends the rest of her life devoted to raising her son. Sharmila had an author-backed role and complete justice to it. Rajesh Khanna played the dual role of both father and son with an easy charm. The film turned him into a superstar overnight. And Sachin Dev Burman's youthful melodies swooned the nation. This film is a must-see. </span>*manju* at tai's rasoihttp://www.blogger.com/profile/12372356093303920822noreply@blogger.com1tag:blogger.com,1999:blog-3629675350153062625.post-65329021285072717552009-02-27T12:16:00.013-05:002009-03-02T14:56:44.432-05:00Potato Green Rassa and "Ghajini"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w7bircVXl5o/SalYdkurufI/AAAAAAAAAEE/9-h0oW5w6L4/s1600-h/tais+rasoi+021.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_w7bircVXl5o/SalYdkurufI/AAAAAAAAAEE/9-h0oW5w6L4/s320/tais+rasoi+021.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307870900931770866" /></a><span class="Apple-style-span" style="font-size:medium;">My mother-in-law </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Amma</span></span><span class="Apple-style-span" style="font-size:medium;"> is an excellent cook in her own right. Born in </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Nandurbar</span></span><span class="Apple-style-span" style="font-size:medium;"> and having spent some of her childhood years in </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Jalgaon</span></span><span class="Apple-style-span" style="font-size:medium;">, her cuisine incorporates the bold and zesty flavors of the </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Vidarbha</span></span><span class="Apple-style-span" style="font-size:medium;"> region. My father-in-law's job took her to </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Andhra Pradesh</span></span><span class="Apple-style-span" style="font-size:medium;">, where she spent a significant portion of her life. Over the years, she added a lot of the local recipes to her repertoire. The green </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">rassa</span></span><span class="Apple-style-span" style="font-size:medium;"> or the </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">'Khandeshi' rassa</span></span><span class="Apple-style-span" style="font-size:medium;">, as she calls it, is one of my favorites. The recipe below serves four.</span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">"Ghajani,"</span></span><span class="Apple-style-span" style="font-size:medium;">released at the end of 2008, brings back memories of an eighties film: a tale of revenge with action, thrills, and moments of tenderness that grips you from the very first frame. The movie is presented in a very different way from the usual Bollywood films. It recounts the happy, lighthearted courtship between the hero (Aamir Khan) and the heroine (Asin), only to switch back to the grim reality of the short-term memory loss suffered by the hero. Director Murugadoss has succeeded in telling the story that hits the right chord from the beginning right till the climax that keeps us pinned to our seats. Asin leaves her mark as the innocent struggling model with a a heart of gold. But the movie really belongs to Aamir Khan. From the romantic young businessman to the raging avenger, his performance rings true. A. R. Rahman's music integrates well with the plot.</span></div><div><br /></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></span></div><div><span class="Apple-style-span" style="font-size:small;">1 lb small potatoes</span></div><div><span class="Apple-style-span" style="font-size:small;">3 medium onions</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tablespoons oil</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 cup fresh shredded coconut</span></div><div><span class="Apple-style-span" style="font-size:small;">5 green chillis</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 cup sliced almonds</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tablespoon ginger garlic paste</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tablespoon poppy seeds</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 cup chopped coriander</span></div><div><span class="Apple-style-span" style="font-size:small;">Salt to taste</span></div><div><span class="Apple-style-span" style="font-size:small;">1 teaspoon lemon juice</span></div><div><span class="Apple-style-span" style="font-size:small;">1 bay leaf</span></div><div><span class="Apple-style-span" style="font-size:small;">3 whole cardamoms</span></div><div><span class="Apple-style-span" style="font-size:small;">4 cloves </span></div><div><span class="Apple-style-span" style="font-size:small;">2-inch piece of cinnamon</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon cumin seeds</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:small;">Method</span></span></span></div><div><ol><li><span class="Apple-style-span" style="font-size:small;">Grind together the coconut, coriander leaves, ginger garlic, poppy seeds, green chillies, and almonds into a paste.</span></li><li><span class="Apple-style-span" style="font-size:small;">Heat the oil. When heated, add the cumin seeds and whole spices (bay leaf, cardamoms, cloves, and cinnamon).</span></li><li><span class="Apple-style-span" style="font-size:small;">Add the potatoes (cut in quarters) and saute on medium heat until the potatoes turn golden brown.</span></li><li><span class="Apple-style-span" style="font-size:small;">Add the ground masala and sliced onions.</span></li><li><span class="Apple-style-span" style="font-size:small;">Add salt to taste, lower the heat, and cook covered until the potatoes are fully cooked.</span></li><li><span class="Apple-style-span" style="font-size:small;">Sprinkle with lemon juice and serve hot with </span><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-size:small;">phulkas</span></span><span class="Apple-style-span" style="font-size:small;"> or </span><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-size:small;">parathas</span></span><span class="Apple-style-span" style="font-size:small;">.</span><br /></li></ol></div>*manju* at tai's rasoihttp://www.blogger.com/profile/12372356093303920822noreply@blogger.com0tag:blogger.com,1999:blog-3629675350153062625.post-57102259170164017672009-02-19T12:03:00.013-05:002009-03-02T15:10:45.973-05:00Pepper paneer and "Anupama"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w7bircVXl5o/SZ2ROTCOZiI/AAAAAAAAADs/RMJdF0W2MAY/s1600-h/tais+rasoi+016.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_w7bircVXl5o/SZ2ROTCOZiI/AAAAAAAAADs/RMJdF0W2MAY/s320/tais+rasoi+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5304555610926114338" border="0" /></a><span><span><span class="Apple-style-span" style="font-size:small;">When I was growing up,</span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;"> paneer</span></span><span class="Apple-style-span" style="font-size:small;"> was not something included in the day-to-day </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">Marathi</span></span><span class="Apple-style-span" style="font-size:small;"> cooking. It was something to be enjoyed in Punjabi restaurants either in the form of a spicy</span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;"> mattar paneer</span></span><span class="Apple-style-span" style="font-size:small;"> or</span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;"> </span></span><span style=""><span class="Apple-style-span" style="font-size:small;">a </span></span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">palak paneer</span></span><span class="Apple-style-span" style="font-size:small;">. This gave it its somewhat exotic air. My friend Ranjana was the one who guided me through my first </span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">mattar paneer </span></span><span class="Apple-style-span" style="font-size:small;">recipe, helping to demystify the delectable cubes of cheese. </span></span></span><span class="Apple-style-span" style="font-size:small;">Over the years, I have perfected the standard </span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">mattar </span></span><span class="Apple-style-span" style="font-size:small;">and </span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">palak paneer,</span></span><span class="Apple-style-span" style="font-size:small;"> but never forayed into anything else using </span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">paneer</span></span><span class="Apple-style-span" style="font-size:small;">. While I love both </span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">rasgulla</span></span><span class="Apple-style-span" style="font-size:small;"> and </span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">cham-cham, </span></span><span style=""><span class="Apple-style-span" style="font-size:small;">I</span></span><span class="Apple-style-span" style="font-size:small;"> think that some things are best prepared by a '</span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">halwai!' </span></span><span class="Apple-style-span" style="font-size:small;">Then one day I chanced upon the recipe for pepper </span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">paneer</span></span><span class="Apple-style-span" style="font-size:small;">. I usually use red peppers because their sweetness contrasts well with spicy tomato gravy. I have used all three colors when cooking for a crowd simply because the red, green, and yellow peppers interspersed with white chunks of </span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">paneer</span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size:small;"> in a red sauce looks aesthetically pleasing to the eye. The recipe below serves four.</span><br /><br /><span class="Apple-style-span" style="font-size:medium;">'</span></span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Anupama</span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size:medium;">' was released in the late sixties and should be considered one of Hrishikesh Mukerji's greatest films. Its brilliant dialogue evoked emotions without melodrama. It is the story of a grief-stricken husband, played by Tarun Bose, who hates his daughter because her mother dies during chidlbirth. The daughter Uma, beautifully portrayed by Sharmila Tagore, grows up withdrawn and confused by the hostility of her father. Her character is in complete contrast with that of her vivacious friend Anita (played by Shashikala) who tries her best to bring joy into the life of Uma. A writer Ashok, very sensitively played by Dharmendra, falls in love with Uma and manages to touch her heart while succeeding in bringing her out of her shell. The final scene of the movie is moving enough to bring a lump to your throat; Uma's father finally repents for not loving his daughter for a tragedy that was no fault of her own, just as the train carrying his daughter pulls out of the station. Tarun Bose, Sharmila Tagore, Dharmendra and Shashikala all gave brilliant performances. Tenderly romantic music by Hemant Kumar further highlighted the film.</span><br /></span><br /><span style=""><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span></span></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-size:small;"><br />2 red peppers chopped<br />2 onions chopped fine<br />3/4 cup fried paneer cubes (I usually buy paneer blocks and fry cubes at home, which allows me to use a good oil)<br />3/4 cup crushed tomatoes<br />2 tablespoons ginger garlic paste<br />1 teaspoon coriander powder<br />1/2 teaspoon cumin powder<br />1/2 teaspoon black pepper<br />1/2 teaspoon chili powder<br />1/4 teaspoon turmeric<br />1 teaspoon garam masala<br />1 teaspoon kasuri methi<br />Salt to taste<br />1 tablespoon oil</span><br /><br /></span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">Method</span></span><span class="Apple-style-span" style="font-size:medium;"><br /></span><ol><li><span class="Apple-style-span" style="font-size:medium;">Heat the oil.</span></li><li><span class="Apple-style-span" style="font-size:medium;">When heated add the onions and ginger garlic paste and saute on medium high heat till onions are cooked.</span></li><li><span class="Apple-style-span" style="font-size:medium;">Mix the coriander powder, chili powder, turmeric, black pepper, cumin powder and the garam masala with a tablespoon of water and add it to the onions. Saute for a while.</span></li><li><span class="Apple-style-span" style="font-size:medium;">Add the crushed tomatoes and saute for five more minutes.</span></li><li><span class="Apple-style-span" style="font-size:medium;">Now add the peppers and salt, reduce the heat and cook covered till peppers are cooked.</span></li><li><span class="Apple-style-span" style="font-size:medium;">Now add the paneer cubes and the crushed kasuri methi, heat through and serve hot.</span></li></ol>*manju* at tai's rasoihttp://www.blogger.com/profile/12372356093303920822noreply@blogger.com0tag:blogger.com,1999:blog-3629675350153062625.post-31087479425516036192009-01-28T13:44:00.016-05:002009-03-02T15:11:44.282-05:00Cabbage koshimbir and 'Chitchor'<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w7bircVXl5o/SYDsCxsajXI/AAAAAAAAADk/Ek6xAweaC_k/s1600-h/tais+rasoi+010.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_w7bircVXl5o/SYDsCxsajXI/AAAAAAAAADk/Ek6xAweaC_k/s320/tais+rasoi+010.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5296492694231223666" /></a><span><span class="Apple-style-span" style="font-size:small;">Growing up, my mom enforced the age-old adage "clean your plate." I was to eat everything served on my plate, even the vegetables. While I liked the few benign veggies like potatoes and peas as a kid, other vegetables like cauliflower and green beans ranked pretty low on my </span></span><span class="Apple-style-span" style="font-size:small;">favorite food list. Cabbage in particular was not in my good books unless of course it was made into a </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">koshimbir</span></span><span class="Apple-style-span" style="font-size:small;">! Then it suddenly converted into an appetizing crunchy mix that I happily ate by the bowlful. The traditional </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">Marathi</span></span><span class="Apple-style-span" style="font-size:small;"> recipe includes shredded coconut but my mom always made it with coarsely ground peanuts. The recipe below serves four.<br /><br /><span class="Apple-style-span" style="font-size: medium;">In the seventies, there was a sudden spurt of films that deviated from the usual norm of stories that revolved around the extreme rich or the extreme poor. Films like "</span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Rajnigandha</span></span><span class="Apple-style-span" style="font-size: medium;">" and "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Chotisi Baat</span></span><span class="Apple-style-span" style="font-size: medium;">" that had stories portraying the middle class were like a breath of fresh air. One such film from the same director Basu Chatterji was "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Chitchor.</span></span><span class="Apple-style-span" style="font-size: medium;">" This light and simple tale set in a village has remarkably believable characters. Not only do Amol Palekar, Zareena Wahab and Vijayendra fit in their respective roles, it is almost like the whole set of characters is woven from real life people. This has Ravindra Jain's best music to date.<br /></span><div><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span><span class="Apple-style-span" style="font-size: small;"><br />2 cups shredded cabbage<br />1 tomato chopped<br />2 tablespoons coarsely ground peanuts<br />Salt to taste<br />1 green chilli chopped<br />1/4 teaspoon cumin seeds<br />1 teaspoon oil<br />Dash of Hing</span><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon lemon juice<br />Cilantro for garnishing<br /></span><br /></span><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-size: medium;">Method</span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-weight: normal; "></span></span></span></div><div><ol><li><span class="Apple-style-span" style="font-size: medium;">Combine the shredded cabbage, chopped tomatoes and ground peanuts.<br /></span></li><li><span class="Apple-style-span" style="font-size: medium;">Add salt to taste.<br /></span></li><li><span class="Apple-style-span" style="font-size: medium;">Heat oil. Add the cumin seeds. When they splutter, add the hing and chopped green chillies.<br /></span></li><li><span class="Apple-style-span" style="font-size: medium;">Pour the above over the cabbage, add the lemon juice, and mix well.<br /></span></li><li><span class="Apple-style-span" style="font-size: medium;">Garnish with cilantro.</span><br /></li></ol></div></div>*manju* at tai's rasoihttp://www.blogger.com/profile/12372356093303920822noreply@blogger.com0tag:blogger.com,1999:blog-3629675350153062625.post-17083958928786936182008-12-08T12:57:00.013-05:002009-03-02T14:58:32.662-05:00Vegetable Fried Rice and "Guide"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_w7bircVXl5o/ST1gaDWtQFI/AAAAAAAAADU/E-WWyvdABEw/s1600-h/DSC02011.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_w7bircVXl5o/ST1gaDWtQFI/AAAAAAAAADU/E-WWyvdABEw/s320/DSC02011.JPG" alt="" id="BLOGGER_PHOTO_ID_5277480339041501266" border="0" /></a><span style="font-family:georgia;"><span><span class="Apple-style-span" style="font-size: medium;">At a get-together, one of the ladies boasted that she had decided that she would take one day off of cooking every week. She had done this by declaring every Friday a 'leftover' day. I thought it was a cute idea and decided to do the same - only I realized that on a daily basis I didn't really have any leftovers ... except rice. Hence the recipe for vegetable fried rice was born.<br /><br />If you think about it, "</span><span style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Guide</span></span><span class="Apple-style-span" style="font-size: medium;">" was a film that was way ahead of its time. The screen adaptation of R.K. Narayan's novel excelled on many levels. The story was different from the usual 'boy meets girl' sagas. Dev Anand gave us his finest performance to date as Raju the guide. Waheeda also won many awards for her role as Rosie. Add to that S.D. Burman's music and Vijay Anand's direction, and you have the ultimate masterpiece.</span></span><br /><br /><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span><span class="Apple-style-span" style="font-size: small;"><br />2 cups leftover cooked basmati rice<br />2 cups mixed vegetables (french cut beans, julienned carrots, cauliflower florets, and peas)<br />1 onion sliced<br />1 clove garlic<br />Salt to taste<br />1/2 tsp garam masala<br />1 tablespoon oil<br />1/4 tsp red chili powder<br />1 tsp lemon juice<br />1/4 tsp cumin seeds<br /><br /></span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;">Method</span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: normal; "></span></span></span></span><div><ol><li><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Heat oil in a pan. When heated add the cumin seeds.</span></span><span class="Apple-style-span" style="font-size: small;"><br /></span></li><li><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">When they splutter, add the crushed garlic and sliced onion.</span></span><span class="Apple-style-span" style="font-size: small;"><br /></span></li><li><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">When the onion browns add the vegetables and salt. Reduce heat.</span></span><span class="Apple-style-span" style="font-size: small;"><br /></span></li><li><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Cook covered till the vegetables are tender.</span></span><span class="Apple-style-span" style="font-size: small;"><br /></span></li><li><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Now add the rice, garam masala, chili powder, and lemon juice. Mix well.</span></span><span class="Apple-style-span" style="font-size: small;"><br /></span></li><li><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Serve warm.</span></span></li></ol></div>*manju* at tai's rasoihttp://www.blogger.com/profile/12372356093303920822noreply@blogger.com0tag:blogger.com,1999:blog-3629675350153062625.post-1124264766033388582008-11-22T19:22:00.010-05:002009-03-02T14:59:40.140-05:00Kofta Curry and "Devdas"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_w7bircVXl5o/ST1fnbl3FiI/AAAAAAAAADM/uEOxLwz-T1U/s1600-h/tais+rasoi+007.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_w7bircVXl5o/ST1fnbl3FiI/AAAAAAAAADM/uEOxLwz-T1U/s320/tais+rasoi+007.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5277479469374182946" /></a><span class="Apple-style-span" style="font-size:medium;">One summer, my neighbor had a bountiful crop of zucchini in her backyard and she happily presented me with a dozen. You don't get zucchinis in India, and so I had no idea what to do with them ... and said as much. She suggested zucchini bread, which took care of one or two, but how much zucchini bread can one eat? So on a whim, one afternoon, I decided to substitute grated zucchini for the grated </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">lauki</span></span><span class="Apple-style-span" style="font-size:medium;"> in my </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">kofta</span></span><span class="Apple-style-span" style="font-size:medium;"> curry recipe. And I have been doing it ever since. The recipe below serves four.<br /><br />This week's movie is "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Devdas</span></span><span class="Apple-style-span" style="font-size:medium;">." Sharat Chandra Chattopadhyay was one of Bengal's most famous authors. His novels have been translated into many other Indian languages including </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Marathi</span></span><span class="Apple-style-span" style="font-size:medium;"> which allowed my mother to enjoy them as well. A lot of his novels have been made into movies, "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Parineeta,</span></span><span class="Apple-style-span" style="font-size:medium;">" "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Biraj Bahu,</span></span><span class="Apple-style-span" style="font-size:medium;">" and of course "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Devdas.</span></span><span class="Apple-style-span" style="font-size:medium;">" "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Devdas</span></span><span class="Apple-style-span" style="font-size:medium;">" has been made into a movie three times. The second one with Dilip Kumar, Suchitra Sen, and Vyjayatimala boasted good music and fine performances, but it is the latest one that I like the best. Shahrukh Khan's </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Devdas</span></span><span class="Apple-style-span" style="font-size:medium;"> is brilliant in patches. But it is the acting of Aishwarya Rai and Madhuri Dixit that weave it into the irresistible tragedy set in the India of the early 1930s - with lavish sets and pleasing music.</span><div><br /><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span></span><br /><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-weight: bold;">For the koftas</span></span><br /><span class="Apple-style-span" style="font-size:small;">1 cup grated zucchini<br />3/4 cups besan<br />1 small onion chopped<br />1/4 teaspoon chili powder<br />Salt to taste<br />1/4 cup chopped coriander leaves<br />Oil for frying</span><br /><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:small;">For the gravy</span></span><br /><span class="Apple-style-span" style="font-size:small;">1 cup crushed tomatoes<br />1/2 cup yogurt<br />1 teaspoon garlic ginger<br />1/4 teaspoon chili powder<br />1/4 teaspoon turmeric<br />1/2 teaspoon garam masala<br />1/4 teaspoon coriander powder<br />1 tablespoon ground almonds<br />1 tablespoon oil<br />2 tablespoons heavy cream<br />Salt to taste</span><br /><br /><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-weight: bold;">Method</span></span><div><ol><li><span class="Apple-style-span" style="font-size:small;">Mix the grated zucchini, besan, salt, chili powder and chopped onion and cilantro.<br /></span></li><li><span class="Apple-style-span" style="font-size:small;">Form round koftas and fry in medium hot oil till brown in color. Set aside.<br /></span></li><li><span class="Apple-style-span" style="font-size:small;">Whisk the crushed tomatoes with yogurt, ginger garlic, salt, turmeric and chili powder.<br /></span></li><li><span class="Apple-style-span" style="font-size:small;">Heat oil in a pan and add the tomato mixture.<br /></span></li><li><span class="Apple-style-span" style="font-size:small;">Stir for a while on medium high heat then cover and simmer till oil separates.<br /></span></li><li><span class="Apple-style-span" style="font-size:small;">Add the ground almonds, coriander powder and garam masala. Stir for 1-2 minutes.<br /></span></li><li><span class="Apple-style-span" style="font-size:small;">Add the heavy cream and the koftas.<br /></span></li><li><span class="Apple-style-span" style="font-size:small;">Heat through and serve hot with parathas.</span></li></ol><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-weight: bold;">Note</span></span><span class="Apple-style-span" style="font-size:small;">: Add the koftas only just before serving. You can substitute the zucchini with 1 cup grated cabbage.</span><br /></div></div></div>*manju* at tai's rasoihttp://www.blogger.com/profile/12372356093303920822noreply@blogger.com0tag:blogger.com,1999:blog-3629675350153062625.post-70775432813827203992008-11-17T11:42:00.029-05:002009-03-02T15:18:43.663-05:00Rajma and "Teesri Manzil"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w7bircVXl5o/Saw-9hXaMGI/AAAAAAAAAE4/rc_uVPg5nV0/s1600-h/tais+rasoi+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_w7bircVXl5o/Saw-9hXaMGI/AAAAAAAAAE4/rc_uVPg5nV0/s320/tais+rasoi+001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5308687287412469858" /></a><br /><span class="Apple-style-span" style="font-size: medium;">One winter, at a party with the ladies' group, the conversation turned to comfort foods. Everyone had their favorites. My own idea of comfort food was something warm and filling ... and easy to make - like </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">khichadi</span></span><span class="Apple-style-span" style="font-size: medium;">. Mrs. Kapoor swore by the merits of </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">rajma</span></span><span class="Apple-style-span" style="font-size: medium;"> and </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">chawal</span></span><span class="Apple-style-span" style="font-size: medium;">. Her description was so colorful that I decided to try out her recipe. Over the years, it has turned into a favorite for both my daughters and my husband. Who can beat the combination of tasty dish that is actually good for you, coupled with some hot </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">basmati</span></span><span class="Apple-style-span" style="font-size: medium;"> rice. The recipe below serves four.</span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">This week's movie is "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">Teesri Manzil</span></span><span class="Apple-style-span" style="font-size: medium;">" If there was ever a </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;">masala</span></span><span class="Apple-style-span" style="font-size: medium;"> movie that keeps you hooked 'til the end, this would be my number one. The combination of the fantastic music by R.D. Burman and the superb direction by Nasir Hussein is unbeatable. The presence of Shammi, Asha, and the inimitable Helen is just icing on the cake.</span></div><div><br /></div><div><span class="Apple-style-span" style=" font-weight: bold;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-size: small;">2 cans red kidney beans</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tablespoon ginger-garlic paste</span></div><div><span class="Apple-style-span" style="font-size: small;">1 small onion, chopped fine</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 cup crushed tomatoes</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon red chili powder</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon garam masala</span></div><div><span class="Apple-style-span" style="font-size: small;">Salt to taste</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tablespoon oil</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tablespoon heavy cream </span></div><div><span class="Apple-style-span" style="font-size: small;">Chopped coriander for garnish</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;">Method</span></span></div><div><ol><li><span class="Apple-style-span" style="font-size: small;">Boil the kidney beans with a little salt 'til soft.</span></li><li><span class="Apple-style-span" style="font-size: small;">Heat oil in a pan. When heated, add the ginger-garlic paste and saute for 1-2 minutes.</span></li><li><span class="Apple-style-span" style="font-size: small;">Add the chopped onions and saute on medium heat 'til the onions are cooked.</span></li><li><span class="Apple-style-span" style="font-size: small;">Add the crushed tomatoes and stir for about five minutes.</span></li><li><span class="Apple-style-span" style="font-size: small;">Add the cooked rajma, chili powder, and garam masala. Simmer for about five minutes.</span></li><li><span class="Apple-style-span" style="font-size: small;">Check for salt and add the heavy cream.</span></li><li><span class="Apple-style-span" style="font-size: small;">Garnish with chopped coriander and serve hot with rice.</span></li></ol></div>*manju* at tai's rasoihttp://www.blogger.com/profile/12372356093303920822noreply@blogger.com0tag:blogger.com,1999:blog-3629675350153062625.post-5335084010606072292008-11-05T17:16:00.015-05:002009-03-02T15:00:42.882-05:00Chicken Masala & "Vivah"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_w7bircVXl5o/SRIgn1yyA0I/AAAAAAAAAB0/zuo4Z1h_kVw/s1600-h/DSC01987.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_w7bircVXl5o/SRIgn1yyA0I/AAAAAAAAAB0/zuo4Z1h_kVw/s320/DSC01987.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5265306783176590146" /></a><div><span class="Apple-style-span" style="font-size:medium;">Back when I first came to the U.S., I didn't have much cooking experience. I managed the day-to-day fare, but when it came to feeding guests, I had to rely on one of the two recipe books that I had brought from home. Therefore, whenever we were invited to a dinner-party, I bugged the hostess to give me the recipe for whatever dish I took a liking to. At one such get-together, I thought the chicken curry was delicious and begged the hostess (a Mrs. Guha) to give me the recipe. She seemed rather reluctant but gave it to me anyway. I wondered if she might have left out a secret ingredient or two. Nevertheless, I tried making it and it turned out great. The recipe below serves 4.<br /></span></div><div><div><div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">This week's movie is "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Vivah</span></span><span class="Apple-style-span" style="font-size:medium;">." This movie is from the makers of hits like "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Maine Pyar Kiya</span></span><span class="Apple-style-span" style="font-size:medium;">" and "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Hum Aapke Hai Kaun</span></span><span class="Apple-style-span" style="font-size:medium;">." Their movies specialize in stories that can be narrated in four lines but are still presented in a way to appeal to the audience. The film was touted as a journey from engagement to marriage. Not only do Shahid and Amrita fit perfectly into their roles, Seema Biswas excels as the jealous </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">chachi</span></span><span class="Apple-style-span" style="font-size:medium;"> displeased with the fact that her niece is better looking than her daughter and that her husband is going all out in spending for her impending </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">vivah</span></span><span class="Apple-style-span" style="font-size:medium;">. The songs are pleasing and it is overall a thoroughly entertaining film.</span></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-size:small;">1 lb cut up chicken</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tablespoon oil + 1 teaspoon oil</span></div><div><span class="Apple-style-span" style="font-size:small;">1 medium onion</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tablespoon ginger garlic paste</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup beaten yogurt</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 teaspoon turmeric</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon chili powder</span></div><div><span class="Apple-style-span" style="font-size:small;">1 teaspoon coriander powder</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tablespoon khus khus (poppy seeds)</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon garam masala</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 teaspoon cumin seeds</span></div><div><span class="Apple-style-span" style="font-size:small;">1 bay leaf</span></div><div><span class="Apple-style-span" style="font-size:small;">Salt to taste</span></div><div><span class="Apple-style-span" style="font-size:small;">Cilantro for garnish</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-size:small;">Method</span></span><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><ol><li><span class="Apple-style-span" style="font-size:small;">Slice the onion. Heat the teaspoon of oil and add the sliced onions. Keep stirring over medium heat, until the onions are light brown in color.</span></li><li><span class="Apple-style-span" style="font-size:small;">Add the khus khus and saute for 1-2 minutes.</span></li><li><span class="Apple-style-span" style="font-size:small;">Cool and grind to a paste.</span></li><li><span class="Apple-style-span" style="font-size:small;">Mix the paste with ginger-garlic, yogurt, salt, coriander powder, turmeric and chili powders, and garam masala.</span></li><li><span class="Apple-style-span" style="font-size:small;">Add the cut chicken to this. Keep aside for 30 minutes.</span></li><li><span class="Apple-style-span" style="font-size:small;">Heat the remaining oil on high heat. When hot, add the cumin seeds and bay leaf.</span></li><li><span class="Apple-style-span" style="font-size:small;">Add the chicken and stir on high heat for 1-2 minutes.</span></li><li><span class="Apple-style-span" style="font-size:small;">Reduce the heat and cook covered until done.</span></li><li><span class="Apple-style-span" style="font-size:small;">Garnish with cilantro and serve hot with rice.</span></li></ol></div></div></div></div>*manju* at tai's rasoihttp://www.blogger.com/profile/12372356093303920822noreply@blogger.com0tag:blogger.com,1999:blog-3629675350153062625.post-83272108598041526222008-10-29T14:23:00.005-04:002009-03-02T15:05:41.449-05:00Badam Poli & "Mera Saaya"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_w7bircVXl5o/SQiqfIaUzmI/AAAAAAAAAAM/R01yoX_AGBk/s1600-h/DSC01966.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 236px; height: 320px;" src="http://3.bp.blogspot.com/_w7bircVXl5o/SQiqfIaUzmI/AAAAAAAAAAM/R01yoX_AGBk/s320/DSC01966.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5262643616392990306" /></a><span class="Apple-style-span" style="font-size:medium;">Happy Diwali everyone! Diwali always brings back fond memories ... </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">mithai</span>, </span></span><span class="Apple-style-span" style="font-size:medium;">crackers, and </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">abhyang</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_2">snan</span> ... </span></span><span class="Apple-style-span" style="font-size:medium;">in keeping with tradition, my mother always made </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">puran</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">polis</span></span></span><span class="Apple-style-span" style="font-size:medium;"> on <span class="blsp-spelling-error" id="SPELLING_ERROR_5">diwali</span> </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">padva</span></span></span><span class="Apple-style-span" style="font-size:medium;"> day. One year, she decided to try something new. She made </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">badam</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">polis</span></span></span><span class="Apple-style-span" style="font-size:medium;"> instead. They were an instant hit with the whole family and have been my favorite ever since. Not only are they much easier to make, but you can even convince yourself that they are good for you. The recipe below makes twelve.</span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">This week being Halloween week, I thought I would talk about one of my favorite suspense movies - "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">Mera</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Saaya</span></span></span><span class="Apple-style-span" style="font-size:medium;">." For some reason, by and large, Hindi films have stayed away from the mystery genre. Hence, there are very few notable films in this category: "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Mahal</span></span></span><span class="Apple-style-span" style="font-size:medium;">," "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Woh</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Kaun</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Thi</span></span></span><span class="Apple-style-span" style="font-size:medium;">," "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Bees <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Saal</span> Bad</span></span><span class="Apple-style-span" style="font-size:medium;">," and "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;"><span class="blsp-spelling-error" id="SPELLING_ERROR_16">Kohra</span>,</span></span><span class="Apple-style-span" style="font-size:medium;">" to name a few. "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;"><span class="blsp-spelling-error" id="SPELLING_ERROR_17">Mera</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Saaya</span></span></span><span class="Apple-style-span" style="font-size:medium;">" was shot in the beautiful locales of </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;"><span class="blsp-spelling-error" id="SPELLING_ERROR_19">Udaipur</span></span></span><span class="Apple-style-span" style="font-size:medium;">. Raj <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Khosla's</span> superb direction and <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Madan</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Mohan's</span> haunting melodies make this a must-see.<br /></span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:small;">Ingredients </span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:small;">For the filling</span></span></div><div><span class="Apple-style-span" style="font-size:small;">3/4 cup ground almonds</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_23">besan</span></span></div><div><span class="Apple-style-span" style="font-size:small;">1 teaspoon ghee</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 teaspoon cardamom powder</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 teaspoon ground nutmeg</span></div><div><span class="Apple-style-span" style="font-size:small;">3/4 cup powdered sugar</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tablespoon water</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:small;">For the dough</span></span></div><div><span class="Apple-style-span" style="font-size:small;">2 cups whole-wheat flour</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tablespoon vegetable oil</span></div><div><span class="Apple-style-span" style="font-size:small;">Pinch of salt</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:small;">Method</span></span></div><div><ol><li><span class="Apple-style-span" style="font-size:small;">Combine flour, oil, and salt. Add warm water to make a soft dough. Keep aside covered.<br /></span></li><li><span class="Apple-style-span" style="font-size:small;">Heat the ghee over medium heat and roast the <span class="blsp-spelling-error" id="SPELLING_ERROR_24">besan</span> until light brown and fragrant.</span></li><li><span class="Apple-style-span" style="font-size:small;">Cool <span class="blsp-spelling-error" id="SPELLING_ERROR_25">besan</span> slightly and mix with the ground almonds, sugar, cardamom, and nutmeg powders. This makes the filling.</span></li><li><span class="Apple-style-span" style="font-size:small;">Add 1-2 tablespoons of water to bind together. Knead until soft.</span></li><li><span class="Apple-style-span" style="font-size:small;">Separate the dough into 12 balls. Take 1 ball and roll out to 3-4 inches. </span></li><li><span class="Apple-style-span" style="font-size:small;">Cup the rolled-out ball in your palm and add 1 tablespoon of filling.</span></li><li><span class="Apple-style-span" style="font-size:small;">Bring the edges together to seal and flatten.</span></li><li><span class="Apple-style-span" style="font-size:small;">Roll out into a <span class="blsp-spelling-error" id="SPELLING_ERROR_26">roti</span> on a floured board until it is approximately 6-7 inches in diameter.</span></li><li><span class="Apple-style-span" style="font-size:small;">Roast on a hot griddle on both sides.</span></li><li><span class="Apple-style-span" style="font-size:small;">Serve hot with melted ghee.</span></li></ol></div></div>*manju* at tai's rasoihttp://www.blogger.com/profile/12372356093303920822noreply@blogger.com0