Monday, 26 May 2014

Vegetable Thupka ~ A Delicious Vegetarian Noodle Soup

Vegetable Thupka ~ A DeliciousVegetarian Noodle Soup

For the recent mega marathon, for the benefit of those who land here for the first time I have participated in 2 marathons. One is the Alphabet marathon the second was the Indian Food Odyssey where we have taken up the challenge of various Indian states and the food there. The NE states gave is a lot of problems not only there are very few documented online but most of the dishes are non vegetarian.

For Sikkim I was to make Momos and Thupka. I made them twice now but not together as my girls went gaga the first time and I had none left to take pictures. The second time they told me they want a Momos feast. Which translates as” nothing else acceptable” they will just eat Momos. By the time I made the mountain of Momos needed plus the regular cooking for the rest of the family members I was in no mood to make Thupka. My excuse was anyway no one will eat it.

Thukpa is a famous noodle soup recipe from the north-east region of India it was something that we enjoyed so I made it again.

This time I made one bowl of  soup on Saturday and took some pictures in the afternoon so in the evening when the hungry hordes descended I had absolutely no reservations of serving this delicious soup.
Thanks Valli for sharing this soup on the group id had it not been for you I would be trying to remake a non-veg recipe in veggie one. To make this soup I used my own adaptations. Some ingredients because they are not much appreciated I have left out.

Sunday, 25 May 2014

Vendakai Melugu Peretti or Spicy Fried Okra

Vendakai Melugu Peretti or Spicy Fried Okra

In my search for the Blogging Marathon recipes I think all my bookmarks had reached an all time low and I was very happy.

Finally had some clearance.

One discovery during this search was Vendakai Melugu Peretti or Spicy Fried Okra from the book “The Taj Magzine.” Needless to say this yummy dish will feature on my menu regularly! 

How about you?

Update on my bookmark list after the marathon its longer than before!

Saturday, 24 May 2014

Ranjka/Thecha ~ A Chilli Preserve

Ranjka/Thecha ~ A Chilli Preserve

In Karnataka it’s traditional to make Ranjka also known as Thecha in Maharashtra. This was true as long as Amma could manage it. There used to be pickles, jams and sauces made according to the season. So in the season when red chilles were available ranjka was made.

Not that I was keen to eat it but the pounding of ranjka in the mortar and pestle, in kannada mortar is vallu and pestle is harikol was our job. I used to start with enthusiasm and Chetana my sister, used to finish always grumbling that I never finish what I start.

Ranjka is made of red chillies and many a times garlic is not added. I had too many green chillies (never tell all the family members going out to get chillies) so I made this with green chillies. The flavours were just as hot!

Monday, 19 May 2014

Lemon Bars

Lemon Bars
May 2014 Baking Partners challenge Swathi raised the bar by choosing bar recipes. So this time around we are baking  Lemon bars. 

This month challenge is suggested by Suja of Kitchen corner try it.  You can use any fruit, and any topping since this was my first time I decided to stick to the recipe. Is it possible? Well I changed my pan. Instead of the 9’ square pan I used the loaf pan which is 9 x 4 inches. That will account for my thick bars. Also my bars fell in love with my tin so much they refused to come out for  a pic. So you see my lemon muffins here. Guess I should have greased the tin a bit more.

Cranberry Sangria`A mocktail

Cranberry Sangria

Just when I was wondering if I should take up one more blogging marathon (I had out of curiosity seen the themes) as I know May is the month were things go totally out of hand. Thanks to holidays and visitors. I saw this delicious Cranberry Sangria on 365 days of cooking! I loved it so much that I copied her style of the picture too but mine is nowhere close to hers!

The fact that it’s hot and the girls prefer juices to food had me bookmarking it. Once they had this Apple Sangria they kept asking for more.  In no time we had not just 3 but 4-5 mocktails.

Sunday, 18 May 2014

Orange Mist

When Valli announced mocktails it was kismet. It was hot and we were having a lot of liquids. I had not thought of clicking pictures or noting down what we mixed.

Most of what we mixed we went on adjusting to suit individual tastes.  These were what we repeated and enjoyed.

To see what a mocktail is check here.

Saturday, 17 May 2014

Twilight ~A mocktail

Twilight ~A mocktail

This Blogging Marathon the theme I have chosen is Mocktails.

Let’s begin with cocktails …

What a cocktail is? I am sure you know but for the sake of repetition let’s see what a cocktail is.
When I googled I found this site.

 She has said,” The earliest definition of this type of drink comes from the May 13, 1806, edition of the Balance and Columbian Repository, a publication in Hudson, New York, where the paper provided an answer to the question, "What is a cocktail?

 It reads:"Cocktail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters — it is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a Democratic candidate: because a person, having swallowed a glass of it, is ready to swallow anything else."

A cocktail is a mixed drink of   spirits, sugar, water, and bitters originally but now it means almost any mixed drink containing alcohol. Modern cocktails have a mixture of one or more types of liquor and flavorings and one or more liqueurs, fruit juices, sugar, honey, water, ice, soda, milk, cream, herbs, bitters, etc.  Cocktails are made with gin, whiskey, rum, tequila, brandy, wine, beer, vodka, etc.

So what are Mocktails?
According to the Hindu,”mocktails are smooth blends of non-alcoholic beverages — fresh fruit juices, syrups, cream, herbs or spices. They are meant especially for those who do not consumer alcoholic beverages or need to refrain from them, and so, the blends can be enjoyed by anyone. You don't need any sophisticated equipment to churn out an exotic mocktail. All you need is a lot of innovation and imagination to produce some unusual, delicious blends.”

In short a mocktail is a non-alcoholic cocktailAgain like a cocktail you mix 2 or more non-alcoholic ingredients to get a mocktail.

The different ways of creating a mocktail are:

  • Shake and strain that is you shake the ingredients in a cocktail shaker and strain in an appropriate glass.
  • You can stir and strain the ingredients in a glass then serve it in another glass.
  • Blend with a blender and then transfer to the serving glass.
  • Build in the serving glass itself.
Mocktails are offered because the host is responsible for the well-being of the guests. It is important to offer guests an alternative to drinks with alcohol. Some people, such as designated drivers or pregnant women, will be grateful to have a drink selection that is non-alcoholic. Even people who are having a few drinks might like to alternate alcoholic and non-alcoholic drinks throughout the evening.

Monday, 12 May 2014

Ambe che Sasav/ Mango Sasav ~A traditional Goan Dish

Ambe che Sasav/ Mango Sasav

The market is flooded with mangoes this season. The aroma of the mangoes is so delicious that I wonder why I plan on making a vegetable, dal, chapattis, rice etc. Can we just not eat mangoes?

Though my younger daughter will worship me for suggesting this, my older one will happily ask me for money to eat in the canteen! She hates mangoes and cannot stand the smell of them!! Well it takes all kinds…

There are many varieties of mangoes available here in Goa to name a few we have  the famous Mankurad , Malgesh, Culas, Bishop or  Bispo, Afons or Goa Appus or Goa Alfonso, Hilario  also known as Mang Hilario, Mangilar, Mangilal, Mussarat or  Mussarat or Monserrate de Bardez, Fernandin, Xavier. Each has a different use like mussarat is used to make jams.

This is what I have already made with ripe mangoes Ambe che Satt or Mango Jam,Mango Shake, There is Aam Ras, Amrkhand a few more options that will be shortly coming up. With raw mangoes I have blogged Raw Mango in Salt,Raw Mango Chutney, Panha, Mavani kai Chitraanna or Raw Mango Rice. O I have never blogged mango pickle Mixed Pickle yes but no Mango pickle. Okay that the next one. I make them often!

Sunday, 11 May 2014

Koyaad~Indian State Maharashtra


One of the curries my MIL prepared in summer was Kooyad! I could just remember the name not the ingredients and that it is made in summer… big help that it was!

I asked on the whatsup group about making of this curry both in the BM group and the family group.
My elder SIL, Seema rang me up. She told me since she cannot type all this on the mobile she is ringing me up. How I wish she had written I just would have copied and pasted! :D

So what is Koyaad? It’s a piquant curry prepared from the seeds of a mango! Koy in Marathi is the hard seed of Mango! After cutting up the raw mango for pickle, she used make a lot of them you are left with the seed which has some of the fruit but it cannot be used.

What better representative of Maharashtra where you are encouraged not waste foodstuff! 

How do you make it?


Indian State: Maharashtra
  • 4-5 mango seeds
  • 2 tsp oil
  • ½ tsp mustard seeds
  • 1 tsp mango pickle masala
  • 1 lemon sized ball Jaggary (adjust as per taste) 
  • Water
  • Salt

  • In a pan take a non reactive one okay that’s too big a word steel container add mango seeds.
  • Cover them with water. A little above the seeds, say 2 cups of water and boil it, say 10 minutes( next time one whistle in the cooker).
  • Cool the water. Then remove all except 2 seeds out and remove the pulp of the mangoes. Discard the seeds. 
  • In the chutney pot of the mixer mash the mango pulp to a smooth consistency.
  • In a kadhai/wok heat the oil and add mustard seeds.
  • Add the mango pulp, jaggary, salt, pickle masala, the reserved mango seeds and bring to boil.
  • Once it thicken a little your koyaad is ready.
  • Serve with rice.
  •  Adjust the jaggary as per taste. You will need more or less jaggary depending upon your taste and the sourness of the mangoes.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 40
Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Saturday, 10 May 2014

Keri Ki Launjee/ A Raw Mango Preserve

Keri Ki Launjee
I love mangoes both raw and ripe mangoes so when I picked up the book of Marwari Vegetarian cooking by Sanjeev Kapoor I jumped with joy. Valli announced MAngo Mania  as a theme. Finally all my pictures will have a draft. This is a cause for celebration!!

Since, I had Marwari neighbours as a kid, this was an opportunity to re- explore old tastes, revive old memories. The process was started by Vaishali I plan to continue…

This Keri ki Launjee is made using unripe mangoes which are good to beat the dessert heat.  This preserve, a sweet pickle can be preserved for a long time.

Thursday, 8 May 2014

Mango Murabba /Amba cha Murabba/Green Mango Preserve

Mango Murabba /Amba cha Murabba/Green Mango Preserve

Our mothers were great homemakers. They used to work hard to preserve natures bounties for the times when its not available. We used to live in a colony in 7 Jeevan Vikas, Ramdaspeth, Nagpur. The ladies in the colony use to get together and make sauces, jams, pickles and papad etc.

After school, it used to be ½ day school once we stepped in summer; we used to just follow the laughter and the noise to find Amma. Invariably the aunty of the house used to feed us all, buy all I mean all the kids and we used to change and come to help. This used to be especially fun when there were papad being made.

A legitimate reason to venture out and lots of raw dough to eat! O what fun it was!

But in winter the fun was all packed up before we came back from school. The only time we knew that Amma   has had her cooking expedition was when we were served what she made.

We love sweets Amma made jams and murabba every year. We had all kinds of murabba right from amla, karvanda to raw mango murabba. They lasted for almost a year almost because a new flavour came along and the old one was termed as,” not so good.”

A murabba is a preserve of a fruit in thick sugar syrup which is flavoured with cardamom. I have come to learn about using dalchini/cinnamon and laung/cloves fairly recently and cannot bring myself to add them to my murabba. Hope I will some day they are great spices.

Enjoy this murabba with chapattis. Now I understand they are enjoyed with spicy rotis and khakras too.

Sunday, 4 May 2014

Flaounes (Cypriot Savoury Easter Cheese Pies)

With Easter round the corner we have a lot of breads for Easter. So also in We Knead To Bake #16: Aparna set us baking Flaounes (Cypriot Savoury Easter Cheese Pies)!

Her write up with the Flaounes is as below,

“Flaounes are savoury cheese pies baked for Greek Orthodox Easter, traditionally made on Good Friday, and are part of the fast-breaking meal after Lent when meat and cheese are not eaten. The cheese that is traditionally used in these pies is called “Flaounes” cheese which is cheese that is produced locally by Cypriot shepherds, and very difficult to find outside the country.

Flaounes cheese can be substituted with a combination of Cheddar or similar hard cheeses and a softer, milder one like Halloumi. The cheese filling tends to be salty so choose one cheese which is quite salty.

Some of the cheeses suggested as substitutes for Flaounes cheese are Cypriot/ Greek cheeses like Kefalotyri, Kefalogravier or Kaskavali. Other cheeses include Halloumi, English Cheddar, Italian cheeses like Parmesan, Romanelo or Pressato (mild), Pecorino (salty) or French Cantal cheese.”

Apparently Mahleb and Mastic are used as flavouring agents in making of Flaounes. Mahleb is made by powdering the dried pits of a wild Mediterranean cherry. Mastic is the dried resin of a kind of shrub. Both these spices are quite common in Greek and Middle Eastern cuisine, there’s no real substitute for the flavours.

 As in European cuisine these pies are quite heavy on eggs as in Aprana’s case as we don’t like the “eggy” flavour I have followed Aparna’s method to make these Flaounes. You can leave that out too if you don’t use eggs. For those of you who like eggs, eggs are used in the bread dough as well to bind the filling.  Also Black pepper or chilli flakes are not traditionally used in these Easter pies but I added them. We could actually do with more that what Aparna has added also remember to grate your cheese coarse rather than fine.
I used processed cheese, mozerarella and paneer. I have hardly changed the wording from Aparna’s so if it sounds like her you know why!

Friday, 2 May 2014

Indian Food Odyssey Round up

One of the first lessons in History the first Chapter was "Unity in Diversity"! How diverse we are is evident from the pictures below From East to West North to South we have different  lifestyles and food styles. Are we so different? look closely and you will find that in some way or other each food is repeated in some form or another in every state that we have. This dishes are representatives of 30 States and Union Territories. Yes we have not blogged some places. But this is a snapshot of the Indian Food Odyssey! Take a look We are United though we are diverse in our belief and food!

Hydrababi Dum Biryani ~Indian State Andhra Pradesh

Labra~ Indian State Assam

Fara(Phara)~Indian State Chhattisgarh

Aloo Tikki Chaat~Union Teritorry Delhi

Rasatle Fov or Pohe In Coconut Milk (Savoury)~ Indian State Goa

Bajre ki Khichidi and Lassi ~Indian State Haryana

BAjre ki Khichidi Aur Lassi

Chana Madra~Indian State Himachal Pradesh

Nadru Monje/ Lotus Stem Fritters~Indian State Jammu and Kashmir

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!


Thursday, 1 May 2014

Cinnamon Chocolate Babka Muffins

Cinnamon Chocolate Babka Muffins

For baking partners Swathi set us a challenge for baking Carrot Cake and Cinnamon Chocolate Babka Muffins!
I wanted to make both but Since I have been having problems at my site, been blogging for one month I have been very busy so I made these delicious Cinnamon Chocolate Babka Muffins. Let me tell you the word chocolate had me making these for they are sure to find takers at home plus I have 4 slabs that need immediate attendance before rains was an added impetus . :D

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