Badami Haalu 2 / Almond Drink

We were a generation that grew up watching advertisements for Nutramul, Horlicks, Complan the drinks that were supposed to make kids grow big and strong. Well my mother had her own recipe to make us big and strong. I love that version and make it very often. But for the weekday rush, I have slightly modified the recipe and make the almond mixture ahead of time so that my morning-pick-me-up drink is quick and easy. All it needs is hot milk and I am ready to go.
 
We will need,

Almond flour 1/2 cup
Sugar 1/4 cup  (adjust according to taste)
Cardamon 2 pods
Saffron a generous pinch
Salt a tiny pinch

And Milk
Method:
  • Combine the almond flour, salt and sugar in the mason jar. (I make my own almond flour. My grinder ends up with a slightly coarse flour, that is fine with me. Also the almond skin does not bother me) Check out some here.
  • Crush the cardamon seeds into a fine powder
  • Coarsely crush the saffron . Throw in the crushed cardamon and saffron into the almond flour mixture.
  • Close the jar and shake well. Also stir the mixture with a spoon to make sure it is well combined
  • Store it in a cool dry place. It stays good for about two weeks.
  • To Prepare the Badami Haalu, scald a cup of milk. Place 1 tbsp almond mixture in a  coffee mug. Add a few tablespoons of hot milk and stir to make a paste. Gradually add the remaining milk stirring the mixture carefully. Stand it for a few seconds so that the saffron does it's magic and lo! behold delicious Almond drink is ready.

Bottle Gourd and Panner Kofta Curry

There are time when I crave for rich luxurious foods, like Pooris, Makhani gravies etc. Kannadiga being simple to the core were not all the great at conjuring a dish which could qualify for 'heart attack on a plate'.  The typical Malai Kofta is rich and luxurious. Since I was cooking for my Amma and she is a very picky eater and her no list includes Panner, Mushroom, corn -anything that we as kids did not see on the super market i.e Janata Bazar shelves three decades ago. So Malai Kofta was out of the question. So I married Malai Kofta with Lauki ke Kofte and bingo, there was a dish that satisfied my craving at the same time my Amma could enjoy it too.

So comes the Kofta curry.
We will need,

For the Koftas:
Bottle gourd 1 cup (grated and well squeezed)
Panner 1/3 cup crumbled
Rice flour 2-4 tbsp as needed to get the mixture together
Green Chillies minced 3-4 (adjust according to taste)
Mint a handful chopped
Ginger 1/4" grated
Salt to taste
Sunflower oil to deep fry

For the Curry:

Tomatoes 3 medium
Ginger 1/2" piece
Green Chillies 2-3 Adjust according to taste
Mint leaves a handful
Coriander leaves a handful
Cashews 5-6
Ghee 3-4 tables
Black Cardamon 1
Green Cardamon 2
Star Anise 1
Jeera 1/4 tsp
Red chilli powder 1/4 tsp
Dhania powder 1 tsp
Turmeric powder 1/4 tsp
Garam Masala a generous pinch
Milk or water about 1/2 to 1 cup depending on the thickness of the curry desired.

Method:
  • For the Curry, combine the tomatoes, ginger, chillies, mint  and coriander leaves in a blender and pulse it till the mixture is smooth. Set it aside. Separately grind the cashews along with a little water into a fine paste. Set it aside.
  • Heat the ghee in a Kadai. Throw in the whole spices. Once the spices stop sizzling throw turmeric powder, dhania powder and chilli powder. Saute for a few brief seconds pour in the tomatoes mixture. Make sure to not burn the spices.
  • Cook till the the fat separates. Now throw in the the cashew paste and a 1/2 cup of water and simmer.
  • Now for the Koftas.Place the oil in a Kadai and heat it on medium.
  • Mix all the ingredients except the oil. The mixture should come together like a dough. I do not typically add extra water because there will be enough in the gourd and Panner. Adjust seasonings. 
  • Pinch small balls of the mixture and roll it into Koftas. Deep fry till golden brown. Drain on paper towels and reserve.
  • Once the curry has simmered and has the desired consistency, sprinkle the Garam Masala, adjust salt and cook for a few more minutes. Just before serving, throw in the Koftas and serve immediately.

Chicken Biriyani Kannada Style

Running a series of non-vegetarian Kannadiga recipes has always been on my to- do list but some how it has not materialized. So going one recipe at a time rather than a series is perhaps more doable. Karnataka has a long history with vegetarianism. Jainism was very popular a few thousand years ago. Chandragupta Maurya is supposed to have died of Upavasa Sallekhana Vrata i.e fast unto death in Karnataka. Very small towns in Karnataka has Jain Basadis- temple. Jainism obviously meant vegetarianism. Subsequent Hari-dasa tradition, Veerashaiva movement all promoted vegetarian way of life. So Karnataka used to have a large population of vegetarians. But we do have non vegetarians and a repertoire of recipes. I am not really familiar with the non-vegetarian cuisines of say coastal, north or Malnad Karnataka. My familiarity ends with the plains- the Bayaluseeme.

In the Bayaluseeme area, I have noticed two distinct styles of non vegetarian cuisine one Muslim and the other Hindu style. By calling it the Hindu style I am referring to the cuisine of "Hindu Military" restaurants (I am yet to eat in one!!) and the classic Gowda style dishes like Saaru, Chops, Sukka. 
After my sojourn to Lucknow I realize that the Sunni Muslims from our region did learn a lot from their cousins in Lucknow.  Think of chats in Karnataka, we have peas, they have peas too.. No Eid is complete without Muzzafar back home. Well no prizes for guessing! Muzzafar is a classic Awadhi dish. So does their Biriyanis. Muslim cooks do it the Dum - Lucknow style albeit using a lot less number of spices, much more heat and lot less rich than their Awadhi cousins. Food has always traveled well and will keep traveling.

Kannada style Biriyani draw a lot from Lucknowi Pulaos. But it is also way simpler than the rich,fragrant, refined and delicate Awadhi Biriyani just like the Kannadiga herself, very simple. The Biriyanis I tasted in Lucknow( all chicken, no meat for me yet) in the famous Tunde Kababi, Wahid Biriyani and a bunch of other not so famous but still delicious Biriyanis opened my eye to the amazing world of Biriyanis. It is indeed an art to cook Chicken and rice together and infuse the goodness into each morsel. How exquisite the Biriyani was. So much of flavor in each bite. I find the Hydrabadi style rich,royal but also spicy. I love that too, just that I have never been to Hyderabad so reserving my comments to a later day. Biriyanis in other cuisines, sorry I don't consider them good enough for kind words here. Kannada style is simple, unpretentious and very satisfying.
This is my Mother's recipe. She is a pure vegetarian and has never tasted her own Biriyani which have gotten rave reviews everywhere and every time she has made them. I sometimes find it strange that she should be able make the perfect Biriyani without ever having tasted it. But then she tells me that it is like making a Prasada, you just do not have to eat it to know it.

Like a true blue Kannadiga she makes sure to throw in handfuls of Methi leaves, so much so that one of her guests in Tamil Nadu, a doctor who was very fond of her biriyani used to call it herbal Biriyani. So here is Amma's herbal chicken Biriyani. Yes it is off white in color... again keeping with the simplicity of Kannadigas.

We will need,

Rice 3 cups preferable Basmati (rice cups)
Oil about 1/3 cup (enough to cover the bottom of the biriyani pot by 1/4")
Cardamon 2
Bay leaf 2
Star Anise 1 Chicken  1lb cubed, washed and patted dry
Onion 1/2 sliced
Garlic 1 whole head
Green Chillies 18
Ginger 2.5inches

Fenugreek greens 1 bunch, trimmed cleaned and stalks discarded
Coriander a fistful washed and chopped
Mint a scant fistfull washed and chopped
Cloves 6
Cinnamon 1"
Lemon juice and Salt to taste

Method:
  • Wash rice in several changes of water and soak it in clean water.
  • Heat oil in a Handi. Throw in the Cardamon, bay leaf and star anise. Once they are fragrant, throw in the chicken. Brown it carefully all over.
  • Throw in the onions, a generous pinch of salt and saute for a few more minutes. 
  • Combine the chillies, garlic and ginger in a food processor and pulse it into a paste.
  • Throw the paste into the chicken. Stir well. Saute till the spices smell fragrant.
  • Throw in the Fenugreek, Coriander and Mint. Saute for a few more minutes till the chicken is almost cooked.
  • Add about 6 rice cups of water to the chicken. Adjust salt, lemon juice. The water should be a tad bit more on the saltier side, the addition of rice brings down the level of salt later.
  • Cover and bring the water to a gentle boil. 
  • Drain the rice well and throw it into the Handi. Stir gently and cover. Cook for about 20-30minutes on medium heat. Turn off the heat and keep it covered for another 15 minutes or so.  
  • Serve warm.






Hesaru Bele Kosambari Vade

We as a society never wasted anything, especially food. We always salvaged the saddest of foods. If nothing else worked, the cattle of the house or neighbor was always there to do the honor! Now our lifestyle has changed and many of us sadly don't care much about throwing that left over or a fruit past it's prime.

So last Ugadi Amma was with us and we had great fun. The initial Bevu-Bella exchange was done, the elaborate supper of Holige, Chitranna, green Beans palya, Kosambari, Payasa  and Holige saaru was done complete on Banana leaf (they are selling fresh Banana leaf for $1.50 in New Jersey), we were left with some more Holige (always welcome and never goes stale) and Kosambari. Poor dear Kosambari typically comes with a rather short shelf life. So no one wanted anything to do with Kosambari the next morning.  My clever mother had this trick up her sleeves. She converted the rather sad and watery Kosambari into deep fried vade and they were gone before everyone had had their fill.. We all were left longing for more.


For the Kosambari, we will need:

Split Moong dal /Hesaru bele 1 cup picked and cleaned
Split Channa dal/Kadale bele 1 tsp 
Carrot grated 2 -4 tsbp
Coconut grated 1/4 cup
Peanut oil  1 tsp
Mustard seeds 1/8 tsp
Hing a dash
Green chillies slit or dry red chillies broken 2-3
Curry leaves 8-10
Salt and lemon juice /grated raw mango to taste.


Method:
  • Wash the dals in multiple changes of water and soak it in fresh water for a few hours. Mother tells me that for every auspicious feast, we need to make two different types of Kosambari the Moong dal one and the Channa dal one. But in a 3-4 people household, sometimes it is just not worth the effort. So the short cut to the problem is adding that teaspoon of Channa dal! So be it.
  • Once the dal is tender, (try and eat some, and they should not be hard), drain the water very well and place it in the serving dish along with grated carrot and grated coconut along with grated mango if using.
  • Prepare the Oggarane. Heat the oil and throw in the mustard seeds, hing, curry leaves and chillies. once the spices stop  spluttering, pour it over the dal. Adjust salt and lemon juice and serve it immediately.
Once salt is added to the Kosambari it will need to be served immediately. Otherwise it will become soggy and sad!

For the Vade now...
 We will need,

Left over Kosambari 1 cup
Rice flour a few tablespoons ( as needed)
Salt if needed
Dill leaves 1/4 cup chopped (optional)
Ginger grated 1 tsp
Oil to deep fry.

Method:
  • Squeeze the Kosambari to remove any moisture. The more moisture the problematic the vada will be.
  • Place the well drained Kosambari in a grinder and grind it into a chunky mixture. 
  • Place the oil in a Kadai and set it on medium heat
  • Throw a tablespoon of rice flour, salt, dill leaves, ginger  into the ground dal and mix. If the mixture can be gathered into a patty, the mixture is ready to go, else if the mixture is too wet, add one more table spoon of rice flour and check. Repeat until the mixture can be gathered into a patty/vada.
  • Drop the patty into hot oil and deep fry till golden in color. Remove from the oil using a slotted spoon and serve hot. It is delicious.

Navane Uppitti

Navane or foxtail millet is one of those hardy drought resistant grain that could not survive the deluge of green revolution. With every upside new technology ushers in, there will be a few downsides too. Like wise during the past few decades the green revolution and modernization, commercialization of agriculture has lead to decrease in the cultivation and  consumption of millet. I believe there is no policy support for millet, no minimum support price, nor does PDS distribute it as a part of their monthly quota, or for that matter research support like that of wheat or rice.  Populist governments promise rice for a rupee but not millet. 'Ragi for a rupee' sounds weird indeed. It will never fly politically.They say about Griffin's paradox in our Economics text books, unfortunately millet fall into that category.

There is a silver lining though. These days with increasing population of diabetic people, alternates to refined carbohydrates like polished rice - Ragi, millet etc are again finding a place on our tables. So what do I do when I see an attractively packaged, organically grown box of millet in our local Patel bros super market? I pick it off the shelf and put it into my shopping cart :)

There it goes. Buying the packet was one thing but then converting it into a dish that the picky family eats is another thing. So I threw in a whole lot of vegetables to make it look appetizing and colorful. The dish did fly and now it is something we eat once in a while. This dish is pretty hardy. So good to have it on the we head out to museums and long walks.

We will need,

Peanut oil 3 tbsp
Mustard seeds 1/4 tsp
Hing a dash
Ginger grated 1/4 tsp
Green chillies 5-10 adjust according to taste
Mixed vegetables diced 1 cup
Dill leaves chopped 1/2 cup
Navane/ foxtail millet 3/4 cup


Salt and lemon juice to taste
Ghee optional

Method:
  • Heat oil in a Kadai. Throw in mustard seeds and hing. Once the mustard seed crackle, throw in the ginger. Saute for a few brief second.
  • Throw in the green chillies and vegetable saute till they loose their crunch.
  • Now add 1.5 cups of water. Once the water boils, add salt lemon juice and dill leaves. The  water should taste salty enough at this point.
  • Add the millet, cover and simmer. Cook till the millet are tender. 
  • Remove from heat and allow it to cool a bit. Fluff it using a fork once it is cool enough to handle.
  • Add ghee on top if using.

Motte Palya/ Scrambled eggs Kannda style

I love eggs. There was a time in life when one boiled egg and half a liter of milk constituted my breakfast everyday for months at a stretch!

I do same now occasionally, just that this older me cannot really down half a liter like the then me.
In any case I believed eggs were wholesome when they were consumed whole- whites, yolks and all. I am glad to see that eggs are off the bad food  aka cholesterol increasing foods list. So is coconut these days. Now I only hope that the nasty profit makers don't get into Genetically Modified eggs or coconut.

Since I love them and always discount dietary fads, I have always continued to eat eggs in moderation. Moderation is the key because too much is too bad, even for Amrita -the elixir of life. Instead of eating half a dozen egg whites, I did rather eat just one whole egg or perhaps two if I am eating it just a few times a week. On the whole we as a family end up eating a dozen eggs in two weeks. Honey typically buys into all these dietary fads and used to buy those supposedly eggs in pouches with fat content removed. I did try those and they taste horrible! How can any one eat it. To me, whole foods are trustworthy any day and I am naturally suspicious of all stuff that comes out of a package.

Now back to this Palya. As I have said many times on this blog, a true Kannadiga will keep looking out for excuses to sneak in some Methi leaves or Avarekayi when they are in season. Being one, I continue this tradition. Methi as well as ridge gourd are two vegetables that are traditionally used in generous quantities when cooked Non-Vegetarian foods. Steeped in Ayurveda, these two vegetables are supposed to neutralize the 'heating' properties of meats. While Eggs are considered more of 'Vata' than heating adding Methi is not really to neutralize but it does add a lot of body and flavor to the dish. I love it this was and it is an additional way to add some greens to my breakfast. Also, unlike continental style scrambled eggs, we cook the hell out eggs and make sure they are not sort of mushy and moist at all! Julia Child would be rolling in the grave if we ever call this scrambled eggs!

We will need,

Peanut oil 2 tbsp
Jeera 1/4 tsp
Fennel seeds 1/4 tsp
Cardamon 1
Cloves 3-4
Cinnamon 1/2 " piece
Onion 1 medium
Green Chillies 4-5 (adjust according to taste)
Fenugreek leaves trimmed, washed and drained one generous hand ful
Eggs 4
Garam Masala a pinch
Salt to taste
Lemon juice to taste

Method:
  • Heat oil in a Kadai, once it is warm, throw in all the whole spices. Saute for a few seconds. 
  • Throw in the onion. Saute till onion is pink. Throw in the green chillies and fenugreek. 
  • Once the fenugreek wilt, make a well in the center of the Kadai and break eggs into the well one at a time. Reduce heat and gently move the eggs as they form curds.  Make sure they do not stick to the bottom of the Kadai and burn.
  • Once the moisture in the eggs have reduced and they start solidifying, throw in the rest of the ingredients and stir. Once the eggs start to resemble soy granules, they are ready. Serve warm with Chapatis.


Vegetable Jalfrezi

Life has changed beyond recognition in the past three decades or so. No one imagined what the dual power of Manmohan Singh's Economic liberalization and the internet boom was to become. Now with the smart phone in everybody's hand life has changed in the east as well as the west. When I came to the States last decade, we used to travel with actual maps in hand. When wee did take the wrong exit and boy o boy, all hell would break loose especially because we did mostly make wrong moves in the confusing concrete jungle called New York City. It used to be soooo difficult to get back on track with just the maps on hand. Now with the GPS life is so much more easy, got lost? fine re-route automatically. Hey we now have GPS signals under Lincoln tunnel and Holland tunnel as well! (blaah!! Delhi Metro has cellphone signals under Chandni Chowk....  Not really sure if NYC metro has caught up. It has been ages since I rode the metro the last time)

Life back in India has changed much drastically. It is not just about little conveniences any more. It is about leap and bounds, the change in the way we think. Every time I go back to Bangalore I notice so many restaurants, eateries etc. Karnataka never really had that culture of eating out like say the extent I saw in foodie cities like Amritsar, Delhi and Lucknow. I assume smaller towns too had that culture. Back in the 1990s when my father was posted in Amritsar, we were surprised to see our neighbors buying sweets/Mithai from the sweet shop even on the occasion of say Diwali and other festivals.  Our friends would be surprised to see that my mother could make Gulab Jamoon (out of the pack!!) at home. "You make everything from scratch, we get everything from the bazaar"..they did always say. Also the culture of street food was widely prevalent. People driving in cars (that was a big deal in early 1990s) stopping to grab a quick bite on one of the street side 'thela' was a common sight. That was not as simple in south Karnataka. Road side shacks were mostly for those who could not afford to eat Dose/Idli at the nearest restaurant/Phalahara Mandira. The most we could get from such shacks was assorted Bhajji's which papa would get from some place quite far from where we lived in Mysore ocassionally to add to the meal Amma had already prepared. I was particularly fond of the Egg Bonda. But that shack opened only during the evenings, sort of patronized by people who had had a couple of drinks or more. My grandparents never ate street food. My mother till date is rather suspicious of street food. Despite the time she has spent in the northern heartland, she is still a very much Vidyarthi Bhavan/Janta hotel types.
But our generation went on the become something else. Now eating out is a part of life style. We are very well exposed to different culinary tradition, we are open to trying out new things, we try new restaurants and try to replicate dishes we liked there at home. Despite the dust and the sweat, we still love our street food.Things have changed, changed quite a lot.

To summarize the change, Sunny boy loves Sashimi! while my mother could not get herself to eat an absolutely vegetarian avocado roll with wasabi and ginger pickle to boot! I am somewhere in the middle.
Strangely enough Sunny boy finds Canola oil smelly and yucky while a perfectly smelly fish curry smells just good. Good for me though, fish being a whole food canola oil is mostly GMO, that story for another day, now for some Jalfrezi, something I love in one of the restaurants here and tried to replicate.

We will need,

Mixed vegetables (Green Beans, Carrots, Broccoli, Bell peppers) cleaned and cut into big chunks3 cups ( keep the veggies separate)
Peanut oil 1/4 cup (yes that is a lot)
Cumin seeds 1/2 tsp
Fennel 1/4 seeds
Ginger match stick cut 1"
Onion 1 small sliced
Green Chillies 5-10 as preferred
Cumin powder 1 tsp
Dhania power 1/2 tsp
Turmeric powder 1/4 tsp
Tomatoes 2 chopped
Panner 1/2 cup cubed

Garam Masala
Sugar 1 tsp
Juice from half a lemon
Salt and pepper to taste

Method:
  • Steam vegetables separately till they are half cooked. They should still remain most of their crunch.
  • Heat oil in a Kadai. Throw in the cumin seeds and fennel seeds. Once they splutter, throw in half the ginger, saute for a few seconds and follow it with onions.Saute.
  • Once the onions change color, throw in the green chillies and the spice powders. Keep stirring making sure the spiced would not burn. Once the spices are fragrant, throw in the tomatoes.
  • Cook tomatoes till they are pulpy and the oil separates from the mixture. Now throw in the Panner toss gently in the spices.
  • After a minute or two, throw in the remaining vegetables, Garam Masala, sugar, remainng ginger, salt, lemon juice and pepper. 
  • Give it a gentle toss.Cook for a few more minutes till the vegetables are a little more tender. Remove from heat.
  • Shift the Jalfrezi immediately from the hot Kadai because the hot Kadai will otherwise continue to cook the dish and the vegetables will become mushy by the time it is served. (I had this problem several times and I hate mushy vegetables in a Jalfrezi)
  • Serve with Roti and dal

Pudina Coconut Chutney

Chutneys define Indian cuisine in a way nothing else does. They are spicy, adds that zing which takes a meal to the next level. They are of course a part of every festive meal. They can be a part of a regular meal too. Here is a a chutney that I love. It particularly goes very well with Masale Idlis and Idlis. 

We will need,

Coconut 1 cup grated
Kadale Poppu/ Putani/Roasted Channa dal 3 tbsp
Fresh mint leaves a generous handful
Green chillies 6-10 (adjust according to taste)
Garlic 1 clove
Curry leaves a handful
Tamarind a small piece (1/4 tsp concentrate)
Salt to taste

Method:
  • Heat a thick bottom pan on medium heat. Once hot, throw in the green chillies and toast them till they develop dark blister and char spots. Remove the chillies from heat.
  • To the same hot pan, throw in the curry leaves and toast them till they change colour. Turn off the heat.
  • Combine all the ingredients in a blender and grind it into a paste with very little water.
  • Serve with Idli/Dosa or a bread of your choice.

Masale Idli

Our grandmothers were very creative when it came to using left overs. They lived in a world without Microwaves and Refrigerators so the task of preserving  and consuming left overs was rather hard. Since we have all these luxuries we did rather throw left overs in the refrigerator and heat it up the microwave. But because our grandmothers were so creative we have some really tasty bits to eat. So here is one such recipe. Back in the days when Idli batter was left over and turned a little too tart for regular Idli this is what my Grandmothers and my mother did. Now I make it often not because I have to salvage the best out of a batter past it's prime, but because these are tart,spicy and very addictive!

We will need,

Idli batter 3 cups (preferably a few days old and rather on the tart side)
Onions 1 medium chopped
Dill /Sabsige soppu a handfull chopped
Curry leaves chopped
Green Chillies 2-3 (adjust according to taste) chopped
Peanut oil 2 tsp
Mustard seeds 1/4 tsp
Jeera 1/2 tsp
Hing a dash
Salt to taste.

Method:
  • Heat oil in a pan, throw the mustard seeds, Jeera and Hing. Once the spices stop spluttering, throw in the onions. 
  • Once the onions are translucent,  add the curry leaves and green chillies. Turn off the heat and allow it to cool down completely.
  • Once the onions are cool, stir them into the batter, stir in the dill leaves adjust salt and prepare to set the idlis.
  • Follow directions on your Idli cooker and prepare the steamer. (Instructions vary so I am not elaborating here) Pour batter into Idli moulds just like regular Idlis and steam till they are cooked.  I use a regular pot with a lid. I fill the pot with an inch of water at the bottom and bring it a rolling boil. I place my filled idli stand and close the pot with its lid. My Idlis are done in about 10 minutes.
  • Once the Idlis are done i.e. when poked with a wet finger it should not be sticky and is  firm, remove carefully and serve immediately with Pudina coconut chutney (coming up shortly) and ghee.

Kadalebele Payasa with condensed milk


Of late food scene in India has exploded. We see so many restaurants, cuisines of all kinds in tier two cities as well. Super market shelves are exploding with new ingredients, sometimes for better and some times for worse. In these times, how do we cope up with such drastic infusion of new knowledge? For instance Australia is dumping oats in the Indian market. Internet and pop scientists are singing the praise of Oats so much so that it is now very difficult to separate the fact from noise. Bloggers have caught up too. Makes Oats Idli, Oats Poha and what not. I see my family members, educated and professional falling prey to the 'Miracle Oats' machine. They say they are eating healthy and that they are eating Oats for dinner. Really?

Oats like any other grain is a rich source of carbohydrate. Well it might be marginally better than rice, or just as good as Ragi, it still remains a grain and carbohydrate. The problem with our generation is that we are eating like our ancestors did plate full of starch while living a sedentary life. So we are consuming more calories than we can actually burn.  But the solution is not just reducing the number of calories consumed, in which case we will have to eliminate fat which happens to be the most calorie dense food group. Not all calorie is created equal. We need to keep in mind that all nutrient groups are vital to our body including fats and protein. Remember high school biology? Vitamin A is fat soluble! Eliminating fat is not a convincing solution. Nor is eliminating Protein. But reducing starch makes more sense. But again, very low starch diet like the Atkins diet might not be for every one. Definitely not me. Being Indian, I am genetically predisposed to like and thrive on carbohydrates.  But given the modern conveniences and my desk- life, I try to cut back on carbohydrates and sweets while generally consuming fats(one of ghee, coconut oil, filtered peanut oil) and lots of vegetables and fruits. My protein includes legumes of different kinds, eggs, occasional fish or chicken. But if I am asked to eat oats Idli, oats Pongal or Oats Poha? No thank you very much. Oats is probably as calorie dense as rice while not giving me the comfort that rice gives me. I did rather eat half a cup of rice and feel contended than eat one bowl of oats. Eating oats does nothing to my soul or for that matter not much better for my body either.

The same philosophy when indulging in treats like sweets. I see fat-free sweets and snacks in the super market all the time. They mostly taste bad, either loaded with sugar or sugar substitute and assorted ingredient that I cannot even pronounce. There are many such crappy food sold as 'organic' as well. Just because they used Organic sugar does not make a product better. I would rather eat a few spoons of real sweets that would make my soul happy than eat bowls of stuff that does not make my soul happy while being just as bad. The saying in Kannada goes (Vrata kettaru sukha padabeku: meaning If at all your penance is disturbed, make sure to have fun).

So here is one such recipe, that to me is soul satisfying, so rich that just a few spoonfuls will make your stomach and soul happy. Kadalebele Payasa comes in two different varieties. One where the dal is cooked till it falls apart, the other where the dal is still al-dente and is cooked in coconut milk like this .

We will need,

Split chickpeas /Kadalebele/ Channa dal 1/2 cup
Sweetened condensed milk   about 1/2 a cup
Milk as required
Cardamon powder a pinch
Ghee 1 tbsp

Method:
  • Wash the dal in several changes of water and place it in a pressure cooker. Pour 1 +1/4 c of water along with a drop of ghee and cook till the dal is soft, my cooker does it in 2 whistles. Remove from heat
  • Once the pressure cooker is cool enough to handle, open the lid and stir in the condensed milk and ghee. Place it on low heat.
  • If the mixture is very dry, add milk by the tablespoon at a time to thin the Payasa to a desired consistency. 
  • Once the mixture starts gently bubbling again, stir in the cardamon powder. Remove from heat. 
  • Serve Warm, room temperature.

Quinoa and Strawberry Kheer

Fashion has not spared food. We come across some fad, some really 'cool' ingredient to work with often. Then comes a deluge of good things about the ingredient. Once people start consuming it in a big way, the bad news starts popping up here and there. But by then who ever had to make money on that particular ingredient would have made money and moved on to the next big thing. Can we insulate ourselves from the deluge of information, marketing tactics? Let us examine the case of coconut oil. Coconut oil was a widely consumed product on the west coast of India. We people from the coconut belt consumed one coconut/meal/family. Back then our people were strong, healthy and enjoyed a good life. However during my teen years, we were told the coconut is very high in cholesterol and we should avoid it. Obviously it was not  true, it is high in saturated fats which is a good thing! I used to fight with my mom when she used a lot of coconut in her Palyas/Huli etc. Mom would defend her action saying coconut was good for hair and complexion. But as a head strong teenager, I thought I 'knew' better than her. Poor Mom, that was the only way she knew to cook but she adapted to using lesser coconut over the years. We started eating refined sun flower oil which had no smell, which stayed good indefinitely and which looked thinner therefore 'felt' much healthier than either coconut oil or our own filtered groundnut oil.
Then I moved to the States and found canola oil was the oil in 'fashion' and started eating it, though I never liked the weird taste and flavor it had.

Now life has come a full circle. Coconut oil lobbies took a decade to realize that if they did not  fight back the battle of information with more information, people would stop eating coconut oil all together and their business would be shut down. So then came the wave to information and research on coconut oil. They some how proved that coconut oil was good for you and eating a teaspoon was heart healthy. The proof of a successful counter attack by the coconut oil lobby? Big cans of organic virgin cold pressed coconut oil on Costco shelves. That is good news for me though. I have gone over several cans of it and absolutely love it. But this was a story of 'good food'-'called bad'-'then back to being good'. But then there are so many bad foods in the disguise of good foods too. It has become so hard for a well informed person to judge what is good and what is not, let alone lay people like us.

I have been one of those people who gets carried away by such fads. Though these days I am a lot of cynical about such researches and do not experiment as much as I used to before. From my experimenting days I had a bag of Quinoa lying in my pantry for ages now.  I have been thinking of using it more often but then buying fad foods is one thing eating it is yet another. We actually did not like it much and I am happy with my Rice-Ragi-Wheat diet. But then I had to use up this bag of Quinoa. So here is something I did with it, Kheer!
I would not recommend people to buy bags of Quinoa to make this Kheer, but if you happened to have some in your pantry and struggling to get over with it, here is a recipe to try.


We will need,

Quinoa 1 cup
Sugar 1/2 cup
Evaporated milk 1 cup
Salt a pinch
Strawberries washed and chopped

Method:
  • Wash the Quinoa with a little water rubbing between your palm very well. I was told that it could get bitter if we did not wash it this way. Cannot comment much on it given my limited experience.
  • Once rubbing is done, wash it well with several changes of water.
  • Place the Quinoa in a pot and cover it with 1 and 3/4 cups of water. Cover and bring it to a boil. reduce heat and simmer till the Quinoa is soft. 
  • Throw in the evaporated milk and sugar and stir. Cook on low heat till the mixture comes together. Remove from heat.
  • Once the Kheer is cool enough to handle, fold in the the strawberries. Cover and stand the Kheer for a few hours for the Strawberry flavor to seep into the Kheer. Serve cold or at room temperature.

Hurali Kattu

What could be a Kannadiga's answer to Dal Makhani? the rich decadent elixir, just a spoonful of which makes that moment as smooth as silk, as light as a feather and as satisfying as a mother's touch... If I were to pick one dish, it would be Hurali Kattu. Both are rich, luxurious, smooth, very very satisfying besides taking a very long time to cook. On the contrary, Dal Makhani has oodles of fat, butter, cream etc, but Hurali Kattu is more of a poor man's food and has no fatty garnishes. But then it is easy to amp up the fat content of any dish and I typically add a generous spoonful of ghee on my rice-Hurali Kattu. I would recommend serving just like that bowls full of Hurali Kattu and a spoon full of ghee on top.

This dish looks to be of humble origin. Horse gram raised during dry season, piled high in gunny sacks to last the entire season, could provide the scarce protein. Bowlful of beans were washed, placed in earthen pots with lots of water and simmered all through the night over glowing embers of wood fire. The ingredients are very simple, and cooked this way the beans did not need any baby sitting.

However it is not so simple in a modern kitchen. Horse gram is a very tough bean to cook. It takes ages to breakdown. I had my share of unsuccessful attempts to get them to cook. Now, after all the efforts I have a good technique to get the beans to cook and breakdown. So here it goes.

We will need,

Horse gram 1 cup
Hing 2 generous pinch
Onion 1 medium
Garlic 5-6 cloves
Saaru Pudi  2 tsp
Tamarind extract 3/4 tsp
Salt to taste
Ghee to serve

Method:

  • Start the previous night. Pick and clean the beans carefully and make sure to discard all the gravel and dirt. Wash multiple changes of water. Put the beans in a deep pot and add about 6 cups of water.
  • Throw in one pinch of hing into the beans and place to pot on high heat. Bring the mixture to a rolling boil. Remove from heat and cover. Set it aside for the entire night.
  • The next morning, drain the bean and discard the soaking liquid. They say the eating the soaking liquid will cause flatulence and in my family we always discard the liquid that the beans has been soaking in, expect in the case of Idli /Dose, fermentation does something to urad dal in and it is quite easy on stomach. 
  • Transfer the beans to a pressure cooker. Add 6-7 cups of water and the remaining hing and cook on slow flame for about 5-6 whistles for about 20-30 minutes. Adjust the time/whistle according to your pressure cooker and no two are alike. The idea is to let the beans cook in the pressure cooker for a long time. We do want it to break down completely. Remove from heat and set it aside to cool.
  • Once the pressure cooker is cool, open and check if the beans are soft. If they are soft go ahead to the next step, if not add more water and cook again till the beans are soft.
  • If the beans are soft, throw in the rest of the ingredients and pressure cooker again on low heat for 20-30 minutes till the beans completely break down and the mixture resembles a thick and rich slurry. 
  • Remove from heat and stir in desired quantities of ghee. Serve hot with Rice. I eat it like a soup on a cold day. It magically warms up my entire being! 



Palak Panner Butter Masala

There are always times when we find mind blowing food at the most unexpected places, especially when we travel to unfamiliar places.Such foods and the experience of that particular meal leave a lasting impression if you are a foodie like me. I distinctly remember a few unforgettable meals in my life. I am not sure what makes the meal so special, the time, the company, foreign land or perhaps simple hunger, but the experience will leave an indelible mark. One such meal was at a nondescript place somewhere in Mahabalipuram. It was an adventure alright, me and Honey on a trip to US embassy found ourselves with most of the day on hand before we could fly out of Chennai. We took a Rickshaw back to hotel. Honey in his smattering Tamil asked the Rickshaw driver for suggestion on touristy things to do in Chennai. He said he could drive us to Mahabalipuram. I remembered it to be quite a distance from Chennai, but Honey and the Tamil speaking Rickshaw driver bulldozed me into thinking that it was closer than I thought. Then the seemingly never ending journey started. The noisy Rickshaw huffed and puffed and we finally pulled into the sleepy town of Mahabalipuram. We stopped to catch our breath and to give our Richskaw time to recuperate.Our rumbling tummies would not let think of the Pallavas or their temples. So we looked around and our guide suggested a nice looking air conditioned restaurant. But our Rickshaw driver shot the idea down bluntly. He convinced Honey in Tamil to go to some other restaurant. All I could make out was that Honey was sold on the idea. He led us to a small but clean looking crowded eatery. There was no such thing as a table for a party. There were benches in rows like in a class room and people just went and sat where ever there was a spot. Honey found a spot for himself in one of the rows in the end. I found one for myself in one of the middle row. It felt strange to be sitting next to an absolute stranger in a pair of Jeans while all the ladies sitting in that restaurant looked a lot more traditional in Saris and Jasmine flowers in their hair. Of course there was no such thing as a menu, like our own Udupis the waiter just ranted a list in Tamil. I just said "Vegetarian, no Tamil" and gestured with my hands to indicate anything that tastes good. He nodded his head.

Then came a young boy with Plantain leaves. Before I realized there was a mound of rice on it, assorted side dishes. Now I can say with conviction that it was not Chettinad cuisine, me not a big fan of Chettinad cuisine. I did not know the names of any of the dishes, but the moment I ate it I knew I was in foodie heaven. It did not end there. The waiter came back to me with a small bowl in his hand. It was some sort of curry and he said "Special".. That was it, the most memorable dish in one of the most memorable meals I have ever had. I polished the entire bowl clean in a few minutes and asked for more. But the waiter said something in Tamil with a sad face. Looking at my bewildered face, the lady next to me said 'over, no more'. That was sad. But I had enjoyed my meal so much that I forgot the Rickshaw ride from Chennai.

Then there are days when I feel like eating that most memorable dish, something rich, creamy and makes the day extra special by touching a treasured memory. It was on one such day that I prepared this dish. It is buttery and fatty just like the food served in eateries I just mentioned. It is indeed so rich that a little goes a long way. I threw in some spinach to give it some body and Panner to make it extra special. Oh! ok, Panner because Sunny boy loves it.

So here it is Palak, Panner Butter Masala
We will need,

Spinach  1 lb
Peanut oil 1 tbsp

Fennel seeds 1/4 tsp
Jeera 1/2 tsp
Onion diced 1 small

Turmeric powder 1/4 tsp
Dhania power 1.5 tsp
Chilly powder to taste
Tomatoes 1/2 lb
Garam Masala 2 generous pinches
Butter 50 gram /half a stick
Panner 1/2 cup cut into cubes
Salt

Method:
  • Wash and chop the spinach and set it aside. 
  • Heat oil in a kadai and throw in the fennel seeds and cumin. Once they splutter, add the onions.
  • Saute the onions till golden in color and throw in the spice powders. Saute the spices for a 20-30 seconds till they are fragrant and add the tomatoes.
  • Cook till the tomatoes are pulpy. Add the spinach and cover till the spinach wilts down about 7-10 minutes.
  • Throw in the Garam Masala, adjust salt and cook for a few minutes. 
  • Throw in the Panner and butter, simmer till the Panner is heated through. 
  • Serve hot with Rotis.

Short Cut Kajjaya

We love our Kajjaya. But it is really a labor of love. It takes for ever to get done. Soaking the rice, grinding it and then making the Kajjaya mixture and then deep frying, indeed it a time consuming and laborious process. This time I decided to see if I can some how make it a little easy for myself. I did experiment a bit and finally it looks like I did cut down on a couple of steps. If making Kajjayas in huge quantities traditional recipe is still the gold standard. But if you are making a smaller batch like me this time around, this will just be good enough.

Cooking is a science. Most of our traditional recipes have roots in Ayurveda. Our palates are accustomed to recipes which probably started off as a part of Ayurvedic life style. Making great Kajjaya is as rigorous as a science experiment. It is very unforgiving as well. A little less moisture the batter will simply disintegrate, a little more moisture the Kajjayas will turn up like beer battered rice flour!

The other day some one asked me why their Kajjayas disintegrated once the batter was dropped into the ghee. Well I did get the answer during my experiments. The deal is rice flour is naturally gluten free. So it is inherently difficult to get rice flour to bind. Typically we encounter this problem while preparing Akki Rotti also. To improve the cohesiveness of the Rotti what we do is cook the rotti dough briefly. Somehow, hot water and gently cooking it briefly makes our Rotti dough pliable, elastic and cohesive something like what gluten does to wheat flour.  So that was one challenge solved.


The other challenge was to make sure that the rice powder had enough moisture to 'cook' in the Jaggery syrup. So to solve this problem, here is what I did.


Rice flour (yes! the rice flour out of the bag)  1/2 cup
Jaggery grated just shy of 1/2 cup
Hot water 2-3 tbsp (or more depending on the rice flour)
Cardamon.
A combination of Ghee and sub flower oil for deep frying

Method:
  • Place the rice flour in the food processor. Pour the hot water over the rice flour and process it for a few seconds till the mixture resembles bread crumbs. The rice flour is ready when it comes together when pressed in our fist. If it does not, add spoon fulls of hot water and process till it achieves the desired status.
  • For the syrup, combine Jaggery with a tablespoon of hot water and cook till it reaches the softball stage. 
  • Dump the rice flour and stir vigorously. Toss in crushed cardamon seeds. The mixture will be fairly runny at this point.  Remove from heat but keep it covered. Once cool, the mixture will become slightly thick, sort of fudgy. It can easily be pinched into lemon sized balls and patted into small circles.
  • Heat ghee and sunflower oil in a  Kadai. 
  • Pinch lime sized dough and roll it into small balls between your palms. Place the rolled ball on a piece of wax paper and flatten it out into small circular discs. 
  • Once the ghee is hot enough, gently lower the flattened disc. Deep fry on medium heat till golden brown in colour.
  • Remove using a slotted spoon and drain on paper towels.  Serve warm or at room temperature.

Kalakand

We are proud of our diverse society, something that is in or DNA.  While it is cool to be a multicultural society, it takes a lot to be there and be nice especially with all the under currents of dissatisfaction that lurk around us.

Yesterday a few guys from the North East were beaten up by some local boys in Bangalore for not speaking Kannada. The English media was quick to condemn the attacks and indeed they are right in doing so. There is of course no role for violence of any kind in a civil society. We Kannadigas despite the highest number of Jnanapeetha and rich cultural heritage we never encouraged militant language fanatic groups. Violence is just not us. We take pride in our tolerance, sophistication, in our accepting and accommodating different groups. No wonder Bangalore is as cosmopolitan as it could get.   But the story does not end there. The last decade or so things have changed. The under currents of dis-satisfaction has become more and more apparent. Incidents like the ones mentioned below started to occur quite frequently.

One morning I was to ride a BMTC bus, I do not remember where I was going, but as I walked to the bus stop the bus started moving, I ran after the bus. The bus stopped suddenly, perhaps bus driver had noticed me. I boarded the bus and thanked the driver in Kannada and found myself sitting in the first row. After the next couple of stops the same scene repeated, a very well dressed girl ran towards the slow moving bus saying 'roko, roko' (stop in Hindi). The bus driver suddenly accelerated and the girl was not able to board the bus. I later heard the conductor and the drive have a conversation about how the girl spoke in Hindi. 'Bari Stylu' I heard him say as if, 'Oh! you think you are cool speaking Hindi? we do not think so. So wait for the next bus'.

Then once on one of my early sojourns into the northern plains on the great Karnataka Express, I found myself in the amusing company of a bunch of North Indians. I was the only women in the cubicle and the rest of the five were all north Indian men of various ages. After a polite introduction I found myself defending Kannadigas and south-Indians in general. They started ridiculing everything that we valued, right from making fun of Idli and Dose, how Kannada sounded like a can half filled with pebbles, how Kannada movie heros are dark skinned, old and ugly and how heroines were very fat etc. Being the younger me, I let my blood boil. It did not help that I was heading back to university at the end of my vacations. I defended everything they said wildly. I probably would not do it today because it was just a bunch of loosers bully a young girl whom they found alone in their cubicle. What really riled me was their attitude. I knew all of them worked in Bangalore. All of it stopped when I told them that I pity their situation. How horrible it must be back home for them that they should be coming to a problem filled Karnataka to make a livelihood.

These two were not isolated incidents, it eventually became a pattern coming across more and more often..Some how there was an air of elitism when it came to Hindi and everything North-Indian. How Delhi had huge fly overs and Bangalore had none.Why could not people after having lived in Karnataka for years show some respect towards the land? Learning Kannada would be the best tribute to the land. Agreed it is hard, but there are people who make an effort and their broken Kannada is appreciated.

The unwillingness to learn Kannada is viewed as a pseudo-elite rebuke to the locals and that is the reason why the guys were trashed the other day. It did not help that they look different too.

When I read about racism, intolerance and all that written about incidents like these, I squirm. Yes there is intolerance, but why did this intolerance begin in the first place. No one seems to ask that question and definitely not the English media. Disrespecting your host is never a good idea, is it ?

Now for the Kalakand. Like the good Mysore pak, this mildly sweet, moist and milky goodie is a rarity. Cheaper imitations are found in plenty, the ones the smell like stale Khoa, the ones that are dry and crumbly. But the ones that moist, with just the right amount of sweetness is so hard to come by.  I made these during Navratri and they were very well received.

We will need,

Ricotta cheese  15 oz can
Condensed milk 7 oz (half a tin)
Cardamon 2 (seeds grounds and  the skin discarded)
Kesar a pinch
Milk 1 tbsp
Pista for garnish
Ghee a tsp

Method:
  • Pop the ricotta into the freezer for several hours and thaw it for a few hours on the counter top. (I do this to separate the milk solids from the whey)  
  • Line a sieve with a cheese cloth and dump the ricotta into  the sieve. Discard the whey and save the milk solids.
  • Warm the milk , stir in the saffron and set it aside. Grease a tray with ghee and set it aside.
  • Once the ricotta is drained well, combine it with the condensed milk  in a microwave proof bowl. 
  • Pop it in the microwave for 3-4 minutes on high. Remove and stir well, add the cardamon, saffron mixture and microwave it on high again for 2 minutes. Repeat this every minute or so keeping a close watch on the mixture, till it gets bubbly and leaves the side of the container.  It took me a total of 8 minutes. But the duration can change depending on the quantity, the moisture in the ricotta and also the power of the microwave oven.
  • Dump the mixture into the greased tray. Even out the mixture and sprinkle grated Pista on top. Refrigerate for two hours, remove and cut it into pieces






Quick Carrot Halwa

Wishing you all a happy Ayudha Pooja. Also spending a minute here to remember Gandhiji and Sastriji on their birth anniversaries as well.

It is poignant that the Prime Minister should be kicking off the Swacchata Andolan today. Cleanliness is all about attitude, much less about resources. During my younger days, in one of the several towns we lived , I had noticed something. It was summer and there was no piped water back then in the town. We all had to collect water from street side taps and store it so it lasts for 3-4 days. About half a kilometer from where we lived was the area where the 'Vadda's a Dalit subgroup lived. We used to pass the 'Vaddara Hatti' as the area was called sometimes. They did not have street side taps, probably they got all the water from one of the wells in the area. Their houses were small compared to our own but their yard relatively big and very well maintained. The yards would be plastered using cow dung  which was a common practice back then to keep away the wild dusty earth a little more tame. Also part of the year were beautiful Rangolis which were drawn when the cow dung plastering was  moist so that the Rangolies lasted a little longer. Such yards were extensions of the tiny houses. Women sat in the yards doing various chores, kids played around, they also combed their hair, did a lot of routine activities in the yard.  The point is that particular area was much cleaner than our own area where the houses were bigger. It was about attitude and need than resources. How do change attitude is the question.

For now it is a quick Carrot halwa. I made this as an offering on one of these days. It was quick for a week day and much lighter than the regular fare. So here it is.

We will need,

Carrots grated 2 cups
Condensed milk 1/4 cup
Ghee 2-3 tbsp
Almonds  4-5 chopped
Raisins a handful

Method:
  • Heat ghee in a skillet. Throw in the almonds and the raisins. once they are golden brown remove them one to a plate using slotted spoon. 
  • Throw in the carrots and saute till the moisture is gone and the carrots are fragrant about 8-10 minutes.
  • Pour in the condensed milk stir and cook till the carrots are soft. 
  • Fold in the almonds and raisins. Serve at room warm or at room temperature or chilled.

Rice Badam Kheer

Dasara is such exciting time. Celebrated all across India, various traditions are popular in various parts of the country. Mysore Dasara for me is synonymous with crowded Mysore, the time my father planned carefully to get us out of the city while the tourists flocked to see the spectacular Jambosavari. My memory of the only time I went to see the Jambosavari is perched up on someone's shoulder (most likely our then maid servant ) trying to make sense beyond the sea of people. I do not think I got a single glimpse of Drona or his Howda. Nothing short of a VIP pass would make Jambosavari an enjoyable experience. I consoled myself that in the absence of VIP passes, Drona looked majestic on Doordarshan with all its "Rukaavat Ke Liye Khedh Hai"!!
Apart from the Jambosavari which is indeed a culmination of the ten days long celebration, there is the Palace illumination, Exhibition, Kacheri aka concerts, flower show ,Khusti -wrestling matches in the arena near the palace and the most recent addition 'Ahara Mela' the food show. We lived a stones throw away from Mysore palace and could see the Palace illumination from our terrace. We could occasionally hear the Kacheri if it was not drown down by the 'Mikasura' - huge stereos playing Sandalwood songs from the Exhibition grounds.

On a sad note, I do remember Drona 26 years after he passed away. Peace to Drona once again. Having seen Dasara elephants closely as they lumbered on early each morning during their stay in the Palace, to Karangikere right by our doorstep, they have a special place in my heart. Hearing the tinkle of their bells, we would run out with occasional bananas or mostly a handful of grass and leaves to feed the Jumbos. Perhaps to the Jumbos we were like little curios, with an occasional surprise. What ever they thought of us, we loved those gentle giants. So here it is Rice and Badam Kheer, celebrating Mysore Dasara and the Dasara Aane/elephants.


We will need,

Rice 1/4 cup
Almonds 1/4 cup
Milk 2 cups
Evaporated milk 1 cup
Condensed milk 1/2 cup (+2-3 tbsp as per taste)
Saffron a pinch
Pista for garnish (optional)

Method:
  • Soak the almonds in warm water for a few hours. Peel the almond and discard the skin. Combine it with 1/4 cup of milk and grind it into a paste.
  • Remove 2 tbsp of milk into a separate container and stir in the saffron. Keep aside.
  • Combine the remaining milk and rice and cook till the rice falls apart. Keep stirring the mixture so that the mixture does not burn. 
  • Once the rice is completely done, stir in the almond mixture,evaporated milk and condensed milk. keep stirring till the mixture thickens and changes color.
  • Stir in the saffron and bring it to one gentle boil while stirring the mixture. Remove from heat.
  • Pop the Kheer into the refrigerator and serve chilled.

Kunda

Wishing all my readers a very happy Navratri. Dasara is in full swing here. It is already the sixth day! We feast-ers cannot believe how fast the last six days have passed. For fast-ers I know a few more days to go. I was toying with the idea of fasting sometime during Navratri. But ours is Mysore style feasting Dasara and I always guiltlessly adopt the more convenient of traditions. So it has been sweet naivedya for the Bombe Habba here. I will be covering the offerings made on all the ten days. The idea was to post the recipe the same day I make it. But that proved to be too ambitious. So here it is, a lagged coverage of Dasara, Kannada Cuisine style.

This time around, it is getting rather difficult to make elaborate recipes the first thing in the morning. Though always a from-the-scratch home made  kind of girl, this time I have made it a little easy on me. So this series will see a lot of made in the microwave recipes.

Kunda is rich, caramelized, condensed milk  un-apologetically rich but just sweet enough to bring out all the goodness of the fatty milk but never too sweet that you feel like you are swimming in a barrel of sugarcane juice. That dubious distinction will go to our Payasas... Kunda is delicate and rustic but comforting and proven to lift me up on those blue days.

We will need,

Dry Mawa/ milk powder 1/2 cup
Condensed milk  1/3 cup
Evaporated milk  1/4 cup
Butter melted 3 tbsp

Method:
  • Combine all the ingredients in a microwave proof bowl.
  • Pop the mixture into the microwave for 2 minutes. Remove and stir the mixture very well.
  • Pop the mixture again into the microwave for a minute more repeat the stirring part. 
  • Keep alternating between microwaving for a minute and stirring.
  • The mixture will start loosing moisture and the fat sort of separates slightly and the mixture will sort of turn golden brown as well. That is when the mixture is ready. At that point stop cooking it. Stir well and remove to a cool platter. Serve at room temperature.

Pine nut Peda

As I have mentioned many a times in my previous posts, this is my favorite time of the year. No wonder I go crazy on and off starting the month of Sravana all the way up to Diwali to New year. (That is pretty much half the year any way) I just need excuses to prepare, serve and eat something nice, mostly sweets.

To think of it, I never had a sweet tooth while growing up. My only weakness was for chocolate which any respectable kid back then would be fond of. Besides there was a scarcity value attached to chocolates be it Amul, be it Chadbury's. It was not like today, where kids just go and buy a bar of chocolate at a local Kirana store. We had to wait for days, months before we could get our bar of chocolate, mostly when one of my favorite uncles or my grandfather would visit us with the gift  of a bar. Most often than not, a single bar would be handed over to myself and my sister to share. I would eat mine up and wait for sister to save part of her's so that I could steal and eat it later when she was not around. I did that all the time. Most often my sister would not even remember the last few pieces that she had 'saved' in the fridge. When she did remember there would be a Mahabharatha -2 war unfolding in my own living room! I feel bad about it now. But as my Karma would have it , I am at the receiving end now. Honey steals and eats my share of 'nice' food before I realize it is gone.

My sweet tooth, I think I grew them when I was pregnant with Sunny boy. Somehow I did not crave for anything spicy at all through out my pregnancy. I was absolutely unable to tolerate chillies and ended up eating sweet-tart-mild Pulioggare by the tonnes. Normal times I would not even touch Pulioggare.  Pregnancy is indeed strange and makes you a stranger to your own self.

So to satisfy my sweet tooth, here are some Pedas I made using Pine nuts.  Pine nuts are very fatty and yummy. They make a perfect ingredient to make Pedas. These Pedas are great with kids, Sunny boy loved it and so did a few other kids, a perfect item for Dasara Bombe habba. So here it is the Pinenut Peda.


We will need,

Pine nuts 1 cup
Evaporated milk or regular milk 3/4 cup
Sugar 3/4 cup
Kewra a few drops
Rose Water a few drops
Cardamon 2 (seeds crushed and pod discarded)

Method:
  1. On a thick bottomed skillet, toast the Pinenuts till fragrant. Pine nuts are very fatty and sort to burn right away. So it is important to keep stirring them to get a nice golden color without burning them. Remove and spread out to cool on a cookie sheet.
  2. Once the nuts are cool, combine it with the milk/evaporated milk in a blender and blend till smooth.
  3. Pour the mixture into a thick bottom pan (I use a non-stick pan, just for sweets and prasadas)
  4. Stir in the sugar into the nut mixture and cook on a gentle heat stirring frequently.
  5. After about 25 minutes, the mixture will start coming together into a ball.
  6. Now fold into it the Kewra, rose water and cardamon powder. Mix very well and remove from heat. 
  7. Let the mixture cool down a bit and then pinch little ball the size of a small lime from the mixture and roll it between two palms of your hands. Flatten it slightly and stamp a desired design on the Pedas. 
  8. I just used my citrus zest peeler to sort of create a design on the Pedas. Let the Pedas cool and set before serving.

Seekarane / Sweetened Hung Yogurt

I love Krishna, as they  say, he is my 'Istha Deiva'. He might have been a historical person, a power broker, an astute politician we probably will never know. But to me he is that cherubic little kid who stole butter as well as hearts. What is there not to love in the little kid who did everything to bring the pot of butter down, especially if you have one such kid yourself!. He is worshiped as god, yet he is no human, so one among us, so close to heart. If he were ever a historical figure, it would be so difficult to objectively judge him, because of the personal bond that we share. We grew up hearing the stories of his naughtiness, kindness, bravery and everything else. So it is indeed very easy to fall in love with him.
So Janmastami happens to be special. It is after all the birthday of the little lovable imp. I try to fast during the day and prepare a lavish spread for the evening, but this time I could not really do that. Simple does not necessarily mean an ordinary affair. It had to be something special, something Krishna liked. So I decided to make Poori and Seekarane along with Bendekai gojju. After all Krishna was fond of milk, yogurt  and butter.

We will need,

Yogurt 3 cups
Milk 2 tbsp (warm)
Saffron 1 pinch
Sugar 1/4 to 1/2 cup adjust according to taste
Cardamon 1 pod, seeds crushed and pod discarded


Method:
  • Set a sieve over a smaller container. Line the sieve with a piece of muslin or cheese cloth. Pour the yogurt into the sieve, cover and keep it aside for a couple of hours in the refrigerator till the moisture in the yogurt is drained and a thick creamy solids are left in the sieve.
  • Crush the saffron and dump it into the warm milk. Let it sit for a few minutes.
  • Remove the hung curds into a mixing bowl and stir in the sugar. I used the super fine variety and it was a breeze to get it all mixed up. 
  • Throw in  the crushed cardamon and the saffron milk. Stir well to combine.
  • Chill it in the refrigerator for several hours for the flavors to develop and serve well chilled with Pooris.

Khoa Kobari Peda

Sunny boy started school today. My little baby rode on the school bus all by himself, I mean neither me nor Honey were with him. It was a mixed feeling. A was going through a gamut of emotions. My little baby did not need me as much as he did when he was say 2 years old. There is a degree of pride when I see him pick up his back ease his tiny feet into his shoes and walks to the door. At the same time, a part of me cries and cringes that my baby is now a boy, not the tiny little bundle in my arms that could stare into for hour. Like the little bird who has mastered the art of flying, he too one day will fly away from me in the quest for his life.

It is when I am under such emotional duress that my heart starts to ache, remembering people who never came back. It does not help that living here in NJ so close to New York city, September is a brutal month, at least the first two weeks are. Deliberate switching off the TV or avoiding the news papers, is not really enough to escape the 9-11 tragedy. It somehow hangs around like an apparition. The other day I saw this on the notice board of a local church "Grief Share starts Sep 10, 6 PM". For a moment I was wondering what it could be, before it hit me that it is September. And then there are the local memorials, which gets drenched in tears around this time of the year. Of course it is this time of the year that my eye start catching "We remember", " We will never forget.." and such. I do not know if my mind is unconsciously playing the trick or if it really happens at this of the year. No September 11 has been a normal day for me ever since I came to this country.  Somehow a tragedy of this extent feels way more painful here. May be it is the way they remember indeed. Many more people have died back home say due to natural calamities, insurgency and of course terrorism. They have all been equally painful, but grief is not public back home, it is personal, it is got nothing to do with our collect psyche as a society. But here it is a fully public grief share and re-living the memories of those who never came back on a very typical balmy feeling summer day. We have friends who worked there but were caught in the traffic jam and thankfully never made it to their office. We know of people who were in the building a few hours before the incident happened and could not believe what happened a few hours, minutes after they left. We know people who worked there, safely made it out  even as the building smouldered on at the top and never had the nerve to go back to the highrises of the city. All these somehow hits so hard.
On the contrary the Mumbai terror attacks have all but forgotten. I remember what I was doing as the tragedy unfolded, just like I remember that day when I heard what happened in NYC on that fateful day. Perhaps we all do. You cannot  forget the moment something so disturbing happens. But Mumbai terror attacks were soon forgotten. We do not remember the victims any more. All I can see is may be a small article in  some news paper. No public grief share, no public tribute  and not much impact on the collective Psyche of the city. I do salute the resilience of the city, it is perhaps a different way of coping up with a tragedy like that, to move on.
The difference how it is treated here and back home are however very stark. Ultimately, why it happened does not matter. All that matters is that people never came back because of  some one amongst us was crazy.
After all this let us go back to Khoa Kobari Peda, a nice tribute to all our dear departed as well as our Pitru's (ancestors). The timing could not have been right 9-11 and Pitrupaksha coinciding.

We will need,

Khoa (the moist variety ) grated 1 cup
Sugar 1/2-3/4 cup
Evaporated milk 1 can (the small one)
Kopra /dessicated coconut 1/4 cup
Ghee 2 tbsp

Method:
  • On a hot skillet, toast the dessicated coconut till the coconut is slightly golden and aromatic. Remove it on to a cool plate and set it aside.
  • Heat ghee in a thick bottomed pan. Throw in the Khoa. Keep stirring till it changes colour to slightly golden. This takes a while.
  • Pour in the evaporated milk and sugar. Cook till the sugar is well incorporated and the mixture comes together into a ball.
  • Remove from heat. Once it is cool enough to handle, pinch lime sized balls of the khoa mixture and roll it in the toasted coconut mixture. 
  • Set the coconut coated khoa balls in a tray and air dry for a few hours till the Pedas harden slightly. serve at room temperature.

Uddina Kaalu Tovve /Kaali daal/Maa ki dal

When I read about people protesting globalization at WTO and other events I smile! They do have legitimate concerns, agreed and their concerns need to be addressed too. But the militant types really baffle me. All right corporate expansion, profit mongering is one side of globalization, but what about ideas? what about food? We Indian have always been at the forefront of global exchange of products, ideas and of course food for millenniums now. It was an accepted way of life to appreciate knowledge where ever it came from. It is just the past few centuries that we lost ourselves and we were so alien to what our forefathers saw millenniums ago. How many of us now know about pizza? what about Taco? Early in my childhood the only Pizza that was available in Mysore was in Krishna Bakery, Modern kids would not even recognize it as pizza. They would call it an unidentified object, circular in shape with some tomato Palya on top and mind you no sign of cheese (even if it did, it was not immediately recognizable) But today every single kid knows Pizza and the intricate differences between the various styles, just like they know their Dosa.  Tacos! I had never heard of them as a kid. I had read in Tinkle Digest that in Mexico they make unleavened bread like our Rotis called Tortilla but Taco sounded more like gibberish. Now every one knows about Taco. Pasta, Cal-zone,  fried chicken, noodles etc etc the list goes on. We have incorporated so many foreign foods and made it our own. This is indeed the best part of globalization. We incorporate new ideas while making it our own. Though I cannot but look at the irony when I shopping at a local Patel store in New Jersey almost always end up picking up Sujata brand wheat flour, made by the 'Evil' General Mills head quartered somewhere in the American heart land, in the wheat basins of India and sent to this side of Atlantic in huge container ships! I click my tongue and say "Ah! globalization".

When I see this side of the coin clearly, I end up appreciating the other side of the coin better. We do learn new things but we are equally good at retaining part of our old established knowledge. For instance  whole urad dal is one of the native crops in India. It has been mentioned in ancient Kannada texts and has been used to make Idlis for more than a 1000 years now! So we have indeed retained and refined older knowledge to this day. Though I rather cannot imagine following the original known recipe for Idli, soaking whole Urad in buttermilk, grinding, fermenting, seasoning and steaming it as Idli. The end product looking rather dark grey and definitely not as light and fluffy as their modern counterparts.  So being one of the oldest pantry ingredient it is therefore not surprising that Urad dal finds it's way into a lot of yummy dishes, including this simple rendering.

This is a simple dal. The Urad dal when cooked till it falls apart makes this dish very earthy, hardy and festive. I love it. So here is Maa ki dal

We will need,

Whole Urad dal 1/3 cup
Rajma (optional) a handful
Ginger 1/2" +1 "
Hing a dash

For the Oggarane
Ghee 2 tbsp
Mustard seeds 1/4 tsp
Jeera 1/2 tsp
Fennel 1/4 tsp
Garlic 4 cloves

Onion 1 small chopped
Chilly powder 1 tsp (adjust according to taste)
Turmeric 1/4 tsp
Dhania powder 1/2 tsp
Tomatoes 3-4 chopped
Salt to taste
Coriander chopped

Method:
  • Pick and clean the Urad and Rajma(if using) and wash it with several changes of water. Soak it in generous quantity of water overnight.
  • Drain the dal and wash it again in several changes of water. Throw it in a pressure cooker along with 3 cups of water, 1/2" ginger (slightly crushed) and hing. Cook till the urad dal falls apart. (about 3-4 whistles in my pressure cooker). Remove from heat.
  • Prepare the Oggarane. Heat the ghee in a wok and throw in the mustard seeds, Jeera and fennel. Once they stop sizzling throw in the onion. Saute till the onions are translucent. 
  • Coarsely crush the remaining ginger and garlic and throw into along with the onions. Saute for a brief minute. Throw in all the spice powers and  the tomatoes. 
  • Cook the mixture till tomatoes turn pulpy. Remove from heat.
  • Once the pressure cooker is cool enough to handle, combine the cooked dal mixture and the onion mixture. Heat the mixture, adjust salt and  add the fresh coriander. Add more lemon juice if the dish is not tart enough.
  • Serve hot with rice.



Tondekayi Flaxseeds fry

Typically I do not buy into food fads. I sort of always rely on age old wisdom than the pop-researches published by glossy magazines. That is the reason flax seeds never charmed me till now. I finally decided to try them succumbing to heard mentality I guess. They did look rather sad for a miracle food. But then appearance is always deceptive. I went ahead and tried them. Initially I thought I would substitute them in our recipes calling for oil-seeds like peanuts or sesame. It is easy to begin with substituting for ingredients in the same family when experimenting  it the first time!

This Tondekayi fry turned out to be quite nice and I did not have to sell the idea of eating 'healthful' food to Honey. The health benefits of flax seeds, not sure as of now!

We will need,

For the masala

Flaxseeds 1 tbsp
Dhania seeds 1 tsp
Byadagi chillies 2-3 (Adjust according to taste)
Urad dal 1 tsp

For the fry
Tondekayi /Tindora 1 lb  cleaned, trimmed and cut into quarters
Peanut oil /coconut oil 1-2 tbsp
Mustard seeds 1/6 tsp
Jeera 1/4 tsp
Hing
Curry leaves a handful
Tamarind extract 1/2 tsp (adjust as per taste)
Jaggery crushed 1 tsp
Salt to taste
Coriander fresh to garnish

Method:
  • To prepare the masala, toast all the ingredients on a hot skillet one by one till golden brown and cool it. Once cool enough to handle blitz it in a grinder to end up with a smooth power.
  • Heat oil in a wok. Throw in the mustard, cumin, hing and curry leaves. Once they stop sizzling add the prepped vegetable. Saute till they are slightly tender about 5-6 minutes. Alternately it can be braised with a little water too.
  • Add the prepared Masala,tamarind, Jaggery and salt. Cover and cook till the vegetable is tender. Adjust salt and garnish with coriander. 
  • Serve hot with rotis.
 

Jalebi Revisited

It is my favorite time of the year! Sravana is here and the season of eating  has begin. We celebrated Varamahalaxmi habba last Friday.  Looking forward for Janmashtami this Weekend and Gowri-Ganesh soon after wards. So the season of eating has officially begin. With this comes a series of yummy goodies, sweets and all.

My love for Jalebi is legendary in my family circles!  I did win the Jalebi eating competition back in college, though it was not for quantity that I won, probably I would have won that too, but for eating a single Jalebi which was tied to a swinging sting overhead! So much so that my sister would spin the song "Love ke li ye saala kuch bhi karega" to "Jalebi ke li ye sala kuch bhi karega...".

After many attempts to make the perfect Jalebi, I think I m almost there. First I needed to list out the qualitites that makes a Jalebi good.

1. It must be crunchy
2. It must have  cavity inside to soak up the syrup and become juicy.

3. The sugar syrup should taste good with a hint of flavor.
4. Jalebi should stay crisp for a few days.
5. There should be just a hint of tartness.

The secret to making good Jalebis is fairly simple. Fermentation!
If we get to ferment our batter well, the Jalebis are a breeze to make.  The recipe is the same as was posted in my older post here.
But of course it is the fermentation in the process that made all the difference. This time around I sat the batter for one whole day instead of overnight. I could see the yeast action and small air bubbles in the batter before I started making the Jalebis. I reduced the amount of cornflour too, now I would say about 1/6 of a measure instead of 1/3 of a measure previously  noted in my recipe. I was happy with my results this time around.They were very good and disappeared in no time.

Some points to remember

1. Use organic cane sugar instead of the regular sugar (here in the USA). Indian sugar is just fine. The regular American sugar sort of leaves a chemical after taste which ruins the Jalebi. They work fine for cakes and Ladoos but a definite no no for Jalebi.

2. Always use Ghee in the fat used to deep fry the Jalebi. A few tables spoons of Ghee for a cup of refined oil will do too. But the flavour of ghee in the Jalebi takes it up a few notches.

3. To aid fermentation, I left the Yogurt on the counter top overnight so it is really tart to start with. This make the fermentation easy. I also added a teaspoon of sugar in my batter to kick start the fermentation.

4. The sugar syrup should be just about one thread consistency. Remove the sugar syrup to a cooler bowl once the desired consistency is achieved. Leaving in the same pot makes the syrup thicker and that makes it difficult for the Jalebis to absorb the syrup. Alternately stop shy of one thread consistency and the heat of the pot will help achieve the desired consistency.

5. Finally add a little flavoring to the syrup either saffron/ Elachi (i love) or a few drops of rose water (heavenly)

This one for more Jalebi making!! By the way I like mine one the golden side, it makes the Jalebi crisp and heavenly. So I made a few batches that were golden and a few that were not.


Omelette

There are few recipes I end up repeating many times a week. It is rather curious that I have never posted a few of those oft repeated recipes at all. Is it a case of familiarity breeds contempt? could be.  We as a family of three consume a dozen eggs in two - three weeks, mostly. I love eggs. They are my favorite breakfast. Eggs and a cup of milk, picked up during my hostel years at JNU. I hated the many different things that was served in the hostel. I hated the greasy Parathas, I hated the thick, heavy concrete circular slab called Uttapam, I hated the bland Upma and of course Tuesday was the day of fasting for Hanuman therefore we were served Bananas or eggs for breakfast. Since I did not like breakfast served on most of the days, I took to having egg and milk everyday since these were the constant alternate on the menu everyday.

Before my hostel days, we had tradition of bread and eggs for breakfast on Sundays. My mother used to prepare fresh butter on Sundays and me and my father would go to a small shop in Agrahara, Mysore to get our loaf of Modern sweet bread. Sometime, we would also pick up a small loaf of Modern fruit bread too. Then from Chick-Market  we would buy our eggs.  Back home my mother would prepare Omlette, french toast or boiled egg as per our choice. I would mostly stick to either Omlette or French Toast. My father would some times have it scrambled. Curiously enough Sunny boy loves eggs too. But he is a boiled egg whites only guy! Not like me who as a toddler used to drink my milk  beaten with raw egg, something of an eggnog (eeek.. I hate it now). My mother thought that would make me strong till some one told her that I could be food poisoned to death! So I actually do not remember what it tasted like though I survived the food poisoning scare. It is just that back then food was more wholesome and food poisoning was much lesser a scare then than now despite all our refrigeration and modern technology etc. Commercially farmed, processed and transported across half the globe food will never be as good as the locally grown fresh food.

For now it is just simple Omelet. Serve it for breakfast by itself or with a slice of bread. Or serve with for lunch dinner along with  Rice/Curry to make the meal a little more interesting. Also unlike the french Omelet which is served jiggly in the center we really cook the hell out of our eggs till they are golden brown. We make sure our Omelets never look like they were made out of eggs.  They should resemble the more familiar Dose to be good enough to be eaten! I know the French would probably cringe at our presentation, Julia Child might be rolling in her grave but then my Mother would never ever touch a completely yellow omelet, much less the jiggly ones. As a matter of fact, I would not either if I had a chance. Sorry IHOP I never liked your omelets or pancakes for that matter.

We will need,

Eggs 2
Onions 1 medium chopped
Green chillies 2 chopped (adjust according to taste)
Coriander a handful washed and chopped
Coconut fresh grated 1 tbsp
Peanut oil/Coconut oil 2 tsp
Salt and Pepper to taste.

Method:
  • Pre-heat a heavy bottom pan on medium high heat. 
  • Break the eggs into a bowl. Pierce the yolks and start whisking the egg. Whisk till frothy. 
  • Throw in all the ingredients and mix well.
  • Pour a tea spoon on oil into the pan and swirl the pan to ensure a thin film of oil all over the bottom of the pan. 
  • Gently pour the egg mixture into the pan and cook till the sides look set and golden brown.
  • Flip, pour the remaining oil around the edges of the pan and cook the other side for a few more minutes till the other side is golden brown too.
  • Serve hot.