Masoor dal Paratha

Ingredients:
Whole wheat flour for the parathas as per your requirement.
For the stuffing:
Masoor dal - 250 gms.
Onions - 2 large. finely chopped.
2-3 green chillies finely chopped.
Coriander powder
Turmeric Powder
Chilli powder
Salt
Garam Masala
Kasoori methi / fresh corriander leaves.
Lime juice.

Method:
1. Make regular dough using the wheat flour. Make required amount of balls and keep.
2. Soak the masoor dal overnight. Cook it in an open vessel with a pinch of turmeric. When the dal is just cooked but not sqashed removed from fire, drain and keep.
3. To prepare the stuffing, heat oil in a wok / kadai add the onion, when its golden brown. Add green chillies and fry.(ginger is an optional ingredient). To this add the cooked masoor dal, and all the powders and salt.
4. When a nice aroma starts to come switch off and add Corriander leaves and 1/2 tsp lime juice, mix n keep.
5. Roll out a 4" size roti and place a spoon or 2 of the stuffing, bring all the sides together and make a ball. Roll out the paratha slowly and slow cook on your tawa with a little oil.
6. Serve with yogurt and your favourite mango pickel.

Aubergines bangali style!!!

Small purple brinjals : 1 kg
Thick Yogurt : 500 gm.
Oil for frying
Masala powders:
Turmeric prd
Coriander pdr
Garam masala prd
salt
sugar
pepper
roasted jeera pdr.

Method:
1. Cut the brinjals into thin ringlets. Put them in a tray and sprinkle salt and turmeric.
2. Heat oil in a pan and add the brinjal ringlets. fry until golden and completely cooked.
3. Heat another pan / wok. Make sure that the pan is on low flame as we are going to heat the yogurt. when the pan is warm, add half the yogurt and stir. make sure that the yogurt dosent break. Add salt, sugar, jeera, coriander, pepper and garam masala prds. stir agian.
4. Pour this into the bowl containing the remaining yogurt. stir in the brinjals and garnish with coriander leaves.

Baingan bartha

Ingredients:
One big Eggplant ( it should be nice and firm and a nice glossy skin)
1 onion large finely chopped
2-3 green chillies- slit
2 cloves garlic optional.
1" piece of ginger, chopped.
2 Tomatoes chopped.
1 cup thick yogurt.
salt
turmeric powder
chilli powder
garam masala powder.
Method:
Wash and wipe clean the eggplant. Brush oil all over the eggplant. place it over the flame on the gas stove to char the skin. keep turning all over and make sure that all sides get done well. once its done, put the eggplant immediately in cold water. peel the skin and blend the flesh part coarsely.
Take oil in a pan, add jeera, onion and fry. when the onion becomes golden, add the ginger and greenchillies. fry.
Add turmeric pdr and salt. Now add the yogurt, and fry for few minutes.
Now add the roast eggplant. cook with the lid closed on the pan for 10 mins.
Add chilli pdr and the tomatoes. cook till done. add a teaspoon of garam masala, and garnish with corriander leaves.
serve hot with parathas or rotis.

Penne with spicy tomato sauce.

Ingredients:

500 gms Penne pasta

500 gms Roma tomatoes (if u dont have those then

5-6 large regular tomatoes will do) - finely chopped

2 large red onions - finely chopped.

1 bunch spring onions or celelry.

1 cup skimmed milk / white wine.

crushed or ground pepper.

2 tsp of paprika.

10-12 fine black olives.

5-6 cloves of garlic - crushed and chopped.

extra virgin olive oil / or any good quality vegetable oil will do.

salt.

fresh / dried basil.

dried oregno / italian seasoning.

Parmeasan / mozzerella cheese.

Method:

Take a large vessel with lots of water (pasta needs lots of room to breathe) and salt and oil, and bring to a boil. Add penne to it and kepp stirring occasionally. Approx 8 mins later the pasta will be done. It should be al-dente - have a bite left in it... drain and keep aside. save some of the cooking liquer for later.

In a large bottomed pan, add a large glug of oil, garlic, onions, spring onions. and fry. then add the tomatoes and celery. lastly add the olives -chopped. keep frying.

Add salt and pepper. paprika, oregno,basil and anyother spice of your choice.

when the sauce starts to cook down, add either 1 cup milk or a dash of white wine.

once the sauce is nice and creamy , add the penne into it. adjust the sauce adding the cooking liquer.

serve hot with a topping of cheese.

happy eating.

Ladies finger crispies!!

Ingredients:
Ladies finger : 1 kg.
Onion : 2 large. (finley sliced)
Besan : 2 -4 tbsp
Coriander pdr : 2 tbsp
Turmeric pdr : 1 tsp
Chilli prd : 1 tbsp
Garam Masala : 3 tbsp
Dry jeera prd : 2 tbsp
Salt : to taste.
Oil : a generous glug.

Method:
Slice the ladies fingers very thinly in a diagonal direction and keep aside. In a large vessel, apread the sliced ladies fingers and add all the masala powders and the salt. then add the besan, and mix it with your hands. Lightly toss it so that all the masala and the besan coats the bhindi. keep aside for 15 mins.
In a pan add the oil, add finley sliced onions and fry. add salt, and little chilli prd. when the onions are sufficiently browned, add the ladies fingers. fry and cook over low flame, until done.
Note: if your not concerned about fried items, then you can do deep fry also. in that case leave out the onions.
Serve with a squeeze of lime or lemon juice and garnish with corriander leaves. great combo for rotis or even rice and dal.

The perfect holiday!!!!

I am sure we all have wanted to go on that perfect holiday!!! and are forever in search of that elusive destination, that has all on offer. Wonderful scenery, great food, climate at the same time dosent our pockets in a big way. mmmmm..............i did it!!!
really, i can honestly boast of one such place, thats simply superb!! and no, im not just saying to prove a point. the husband and I decided to mark our 5yr anniversary by going on a much deserved holiday. the last time we took time off was,............well. that was a long time ago.
Literally, before the bulge and the baby. this time around it was not just as a couple, we would be going as a family!! what a change in profile. it changed everything. from the kind of place, activities that we could go.. ofcourse! we had to think of the lil one. and so, the great journey began, starting with us-3, then we added the in-laws ( they too needed a much deserved break from baby-sitting), and then wait............... we added unlces, aunts and cousins too. I know, it seems like a big fat indian holiday. but before u rule away our holiday plans, let me assure u that though the husband had the same apprehensions too, it wasnt all that bad, infact i wud say that it was a super-duper holiday!!!
well, we went to this beach resort on the konkan coast- "sai vishram". It was picture perfect. Beautiful beaches, lovely food, great service etc. Sai vishram is 160 kms north of mangalore. there are lots of buses that can take u directly there from bangalore. We got there on the evening of 1st may. It was pretty late to get a good view of our lodgings, but, mmmmm........ we felt the breeze As well as heard the waves. Our lodgings were actually "tents" on the coast. Literally speaking the beach was 50 feet from our tents. The tents, itself, was a quite large and well tailored, with windows that had the mesh sewn on them. It was simply beautiful, the sound of the waves lulls one to sleep instantaneously!!
The next day i was up at dawn to savour the moment and the scenery too. i wasnt disappointed. the view that i had was breathtaking. the lawn in front of our tents was fresh green carpet grass covered with flowers. there was a burst of colours and greens. as far as the eye cud see it was green, green n green. all kinds of trees, bushes, shrubs and grass. coming from a concrete jungle it was indeed breathtaking. i took a huge breath, wondering in all that beauty and serenity. it felt exhilarating at the same time a little sad that these sights were so rare.
we take our lives so seriously that we do not take time to enjoy all these small things that can actually bring so much joy!!!

Food- Recipe

Spicy green chutney!!
Hey for all u food lovers, here is a super simple recipe for a hot n spicy chutney. It goes with almost anything....... from dosa, idly to parathas n poories. its superb to taste and easy to make.
so do try it out and let me know ur opinions!!!! happy eating!!!
Ingredients:
Raw (Green) Tomato - 2 (cut into big pieces)
Green chillies - 5-6 ( depending on how hot it is)
Onion - 2 (Medium- cut into big pieces)
Garlic - 5 to 6 cloves.
Fresh corriander leaves (cilantro) - a large handful ( chopped)
Fresh Curry leaves - a large handful ( chopped)
Salt and 1 tsp of sugar.
Oil - a few teaspoons (any vegetable oil or even olive oil is ok.)

Method:
In a pan add a few teaspoons of oil, and fry the tomatoes,onions and green chillies. When they are almost done add the garlic. Fry for another minute and switch off the stove. Once the above ingredients are cooled, add the rest of the ingredients along with the fried stuff in a food processor and grind to paste.
In a pan add some more oil and add the ground paste and fry for a few minutes. when done, let it cool and put in jar or box and store.
Tip: Frying the chutney after its ground helps in 2 ways. One it reduces the spicyness and it preserves the chutney for a long time.

Food- restaurant review

Mugen- oriental cuisine.
This oriental restaurant boasts of 3 types of cuisines. Primarily Thai, but also lesser known authentic chinese and even indonesian cuisines. In search of something different to eat when you are fed up of fast food, south indian darshini and north indian food.. we chanced upon this restaurant on 100ft road. Very discreet and almost missed noticing it.
The interior was very pleasing, if a lil too much red, but then its the signature colour, so cant complain. The seating was very well laid out, even though one got the feeling that the tables were a tad too close, we had the required privacy through out the meal. we didnt even notice our fellow diners, that says something!! The music was very soft,and we could converse easily without our neighbours overhearing.Coming to the service, it was top notch. as is the custom the hostess was very authentic and looked the part, but the waiters were very desi, but that didnt take away one bit from super service.
Now, the food. Being a vegetarian, its very evident that unless the food measures up we cant recommend it. so ill say it was a super meal that we ate there. The maitre'd was very helpful without being pushy, helped choose dishes what would suit our palate, asking our choices beforehand. He even went to suggest a dish that wasnt in the menu to suit our choice of main courses. The food was excellent and very well served. Mugen also has a bar and does serve most liqueur.
On the whole its very nice restaurant, if u want to go somewhere for some quiet conversation and good wholesome food. i wud recommend the pad thai. it was superb and the helping was just right. On the wallet factor i would add that its a tad expensive. For a couple having vegetarian food it cost us 1200/- without drinks.
but on the brighter side, its a perfect place if u want to take ur client, GF etc.
Mugen.............................worth checking out for the food.!!



Mugen Restaurant
Phone:
080 41481414 9945300004
Address:
2011, 3rd Floor, The Black Pearl, 100 Feet Road , Indira Nagar , Bangalore- 560038

What a rainy afternoon translates into????

                Its gathering clouds overhead......

 

 The wind is blowing into a crescendo and leaves are flying everywhere. Rain is thunderingly interspaced with mindblowing lightenings. Oh! what a rainy afternoon!!

What does one do on a day like that?? 

The best option is to cuddle with a loved one, be it a partner, baby, or even a pet. Snuggling, cuddling, and hugging is the best remedy for any blues!!! For all those who are already feeling down (not having any of the above for the cuddling n snuggling) here's another object that will not differentiate on caste, creed, or sex.... all are welcome................to read a great book! 

Yeah! a great rainy afternoon needs a great book, a wonderfully soft sofa, a nice wrap, one great cuppa hot coffee, and last but not least some sinfully junk food, what do u say??? nothing like it, i declare........ do post your thoughts on that!!