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Monthly Archives: March 2008

Baklava, your honor!

Baklava

My dear blogger-friend UL had requested me to make Baklava and post the recipe here. Making baklava is an easy but patient-demanding and time -consuming procedure. I have made it couple of times before, and I follow the recipe by Gretchen, the instructions here are concise and precise, with additional FAQs. She even has tips on how to cut the Baklava 🙂
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Posted by on March 31, 2008 in Cooking, Mid-Eastern

 

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Balanced Breakfast

I am so not a morning person, and cooking in the morning is a daunting task for me. So, our breakfast almost always is toast with Almond Butter (and / or Fruit Preserves), or else oats with berries and almonds. There are quite a few traditional Indian breakfast foods that are hearty and eating them in the morning provides a wholesome, delicious way to start the day, e.g. Pongal, the protein-packed adai or parathas. As much as I would love to eat a delicious home-cooked breakfast, I usually abhor stepping into the kitchen in the AM. This is the norm… And then, there are days when you break the norm and today was one such day. Paneer Paratha. I had some left-over paneer in the fridge from the Chilli Panner and Mansi’s WBB event, originally started by Nandita of Saffron Trail, enticed me into cooking for breakfast.

Paneer Paratha

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Posted by on March 29, 2008 in Cooking, Desi

 

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Pom Ras

You are probably wondering what the heck Pom Ras is, having never heard of such a dish. Well, don’t be surprised that you have not, as this is a name that I christened the fruit punch that I prepared 🙂 Pretty innovative, huh?

As the title suggests, this contains Pomegranate juice among other things. I prepared this for a friend’s baby shower last month, keeping in mind the fact that Pomegranate was doing the rounds in the blogosphere. Inertia and busy schedule didn’t let me post in time for the blog event and I never got around to posting this. This was till I chanced upon the theme for this months MBP @ Sig’s is “Mixed Drinks” (Whoo hoo!).

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Posted by on March 26, 2008 in Cooking

 

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Chilli Paneer

We are a set of 4 desis in almost adjacent houses, and we meet on various occassions, at the drop of a hat – if there is none, we create one. To cut a long story short, we have forged great friendships over the years and I am really grateful for having such great friends/neighbors. Couple of weeks ago, we decided to meet for a farewell dinner for my friend’s mom who was visiting them from Chennai. It was my turn to host and I decided on the cuisine and menu too – it was to be Chinese, or rather Desi-chinese – every true-blooded Desi that I know loves Desi-chinese and am yet to find one who doesn’t. This was to be a potluck pary and Gobi Manchurian, Chilli Paneer, Hakka Noodles and Veg. Fried Rice were on the menu. I chose to make Chilli Paneer.

This dish, a deadly combination of paneer cooked in desi-chinese style, is something that I have always liked and wanted to make. This party provided the perfect opportunity to try it out. Tarla Dalal has a great recipe for chilli paneer and I also found Sig’s Chilli Chicken recipe quite interesting. I kind of married the two and made my own recipe – don’t we all do that?
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Posted by on March 26, 2008 in Cooking, Desi Chinese

 

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Coriander Pesto

When you buy bunches of coriander without a plan because they looked fresh and tempting, what do you do with them? You can only use so much in rasams and we are really tired of the coriander chutney 🙂 As much as I resist from buying coriander, ever so often, I give in and buy bunches of these. I am in a quandary as I don’t like wastage. This was till I had a light bulb moment, and decided to make coriander pesto. I followed the basic pesto sauce recipe – blend the greens with nuts, add olive oil, salt and pepper. This was my first attempt at making pesto and couldn’t believe how amazingly simple this was.

Coriander Pesto

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Posted by on March 20, 2008 in Cooking, Italian

 

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Karadayar who?

Last Friday was Karadayar Nombu. Thanks to Bollywood, its North-Indian cousin, Karwa Chauth is much more popular. Karadayar Nombu typically falls at the cusp of tamil month of Maasi and Panguni and can fall at any time during the day – be it the dead of the night or right during the middle of the day. Thankfully, this year the Gods were smiling and it was right in the morning.

For me, the best part of the Nombu is the prasadam. Sweet (vella) adai is made as the offering for this nombu, and I wonder, why we don’t make this on other days! To compliment the sweet adai, a savory (Kaara) adai is also usually prepared, and as I had family over for dinner I made pidi kozhukattai with Rosematta rice as well.
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Mahashivaratri

I intend to write a note on every important festival that is celebrated through the year by Hindus and the various cultural and gastronomic signifacance of the same. Last year when I started the blog, I was thinking of doing something along these lines but a conversation with my MIL helped me crystalize the whole idea.

Shiva & Shakthi

Mahashivaratri, literally means “Shiva’s grand night”, is an important festival for Saivites. The day is usually spent in meditation and prayers, while many stay awake the whole night in reverence to Lord Shiva. Abhisekam is performed to the Shivalingam with milk, honey and water, and special offerings are made to the Lord in Bilva leaves, various fruits and the linga is adorned with flowers. Devotees usually recite Lingashtagam, Shiva Panchakshara stotram set in praise of Lord Shiva.

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Posted by on March 3, 2008 in Pandigai (Festival)

 

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