Wednesday, March 30, 2011

Fras Beans Goda Masa | Mildly Spiced French Beans / Green Beans

Simple and quick to prepare, this vegetable preparation is handy when I need to get some food going in a hurry. Green Beans and Goda Masala are a match made in heaven, and a dollop of ghee at the end of the cooking process make them mouthwateringly delicious.

Wednesday, March 23, 2011

Masoor Dal Lashun Tarka | Split Red Lentils with Garlic Tempering

Lentils are the mainstay of simple home food in India. I remember eating dal-roti on hot summer afternoons in Delhi. Back from school, this simple meal was ideal to satisfy with most desperate of hunger pangs, not to mention provide complete nutrition. Dals in our home were always prepared to a thick consistency, and loaded with ghee tarkas. I do the same now, and as one of my favourite dals is Masoor, I make this easy recipe for quick afternoon meals.

Friday, March 18, 2011

Daring Cooks March 2011: Filled Potato Patties from Peru

The Daring Cooks March 2011 challenge was wonderful - filled potato patties from Peru. Even though I am really pressed for time these days, I knew I just had to make this particular recipe, albeit with some modifications to suit our tastes!! Details of the filling to follow.

Thursday, March 10, 2011

Moong Dal Khichdi | Split Yellow Mung Bean Khichree

Kichidi - that delicious melange of rice and lentils - is the ultimate comfort food. And moomg dal kichidi comes out at the top. In this version, I have added a tomato and potato to make the dish extra nutritious and comforting.

Monday, March 7, 2011

Palak Pakoras and Kanda Bhajis | Spinach and Onion Fritters

Pakoras or chickpea fritters are a great favourite in our family. But as they are deep fried I try to make them only for a special occasion. Of course, there are times when some special foods make a day special. Pakoras can make the most simple of meals into a treat!!

Wednesday, March 2, 2011

Daring Bakers February 2011: Saffron Panna Cotta with a Pistachio Encrusted Mango Gelee

For the February 2011 Daring Baker's Challenge I made a Saffron Panna Cotta with a Pistachio Encrusted Mango Gelee. I made the Panna Cotta with a combination of single cream and full fat milk to which I added some agave nectar, pinch of sugar, salt, and saffron. Set it with agar agar. For the mango gelee, I used mango syrup, diluted with water, a squeeze of lemon, and agar agar. Pistachios were left raw, crushed coarsely, and encrusted in between the panna cotta and the gelee.
Thanks to Mallory for this wonderful Challenge!!

Post Script: The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

Click here for the complete Daring Baker's February 2011 Challenge.

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