My Kook Book

One of the quick recipes that my mummy and my Vasanti Mhaav (mummy’s elder sister) had in store was Bataate Kaatla….Kaatla meaning cut pieces of vegetable. (I haven’t heard this recipe from any other GSB person than those two)…….This is also a Ghar Ka Khaana (recipes made at home). The flavour of garlic and ginger with green chilli is vital in this recipe.

This is my entry for the event:
Ode to Potato hosted by Sia at http://www.monsoonspice.com/2008/01/announcing-ode-to-potato.html

Ingredients:

For four persons:

• 2 Potatoes peeled, washed and sliced in individual circles.
• 6-7 cloves of garlic
• a small piece of ginger
• 1 green chilli
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp mustard seeds

Method:

1. Thrush the garlic cloves and the piece of ginger with the green chilli and form a coarse paste.
2. In a hot sauce pan, add some oil. When the oil is heated add some mustard seeds.
3. When they sputter add the potato pieces and saute for a while.
4. Now add the thrushed ginger-garlic paste.
5. Cook for a minute. Add the chilli, coriander and turmeric powder and some salt. Saute for a while.
6. You can also add some sabji masala. This one was made without it.
7. When cooked, pour it in a serving bowl and garnish with chopped coriander leaves. Serve hot with roti. Well I usually have it with curd rice. Yummy !!!!!!!

Note: You can also alter this dish by adding some yogurt when the potatoes are sauted. Cook for a while…and voila Dahi wale aloo is ready….

Lakshmi Poojan

Wishing you a very Happy Diwali…..

My Diyas

I am moving to India….Mumbai….my home-city….will keep posting….:)….seeya in a month’s time…..might have some time to post some more recipes before we move from Edinburgh

Method:

1. In a bowl add the chopped onion, tomato, green chilli.
2. Add a pinch of turmeric powder, garam masala powder.
3. Sprinkle some salt. Mix well. Add the chopped coriander leaves.
4. Now add the besan (gram flour). Mix well.
5. Add some water. The consistency should be like idli batter, a bit thick.
6. In a flat pan, when heated, add some oil and pour two spoons of batter.
7. Flatten the batter as you would for dosa.
8. Cook till the batter is cooked or crisp.
9. Serve with Tomato ketcup or green chutney.

Note: If you like thinner consistency add more water to the batter and roll out the batter like a dosa.

Me, Sandhya and her little boy Hari had been to Edinburgh Botanical Gardens yesterday. The colours of the leaves were so enchanting and beautiful, I found myself in dreamland. I had just one song in my mind going on and on…and that was…..”Pachai Nirame” from the Tamil movie.

You can view this song on You Tube at http://www.youtube.com/watch?v=TnsGq5v88fY

Here are some of the photos that we took while we were at the Botanical Gardens.

a small waterfall among plants

Here is me and Rajesh wishing all of you a very Happy Dassera….

1. First boil the sweetcorn pieces. (I use a microwave 700 watt for 4 minutes)
2. Heat some oil in a saucepan. Add jeera(cumin seeds).
3. When they sputter, add the ready-boiled chickpeas (You can also use pressure-cooked chickpeas, they have a better flavour). Saute them.
4. Pour the boiled sweetcorn. Add some finely cut green chillies and salt. Add the masalas that you want. (I use dhania powder, a pinch of amchur powder and some garam masala). You can also use Chat masala.
5. When they have a crunchy taste, pour them in a serving dish and garnish it with finely chopped fresh coriander leaves.
6. Serve with some sweet chutney (I use date and tamarind chutney).

Enjoyyy!!!!