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Tuesday, November 30, 2010

Pree's Giveaway

Pree, from Preeoccupied, has annouced a wonderful CSN giveaway...check her blog for more will love her versatility and super yummy take a look and enter the giveaway...(sorry open to US and Canadian residents only..)

A few rules to enter (quoting Pree)

  1. You will have to be a resident of US or Canada. Residents of other countries may enter for someone in the US/Canada. Please mention who you are entering for
  2. Visit CSN Stores and comment here about an item you like from there
  3. Let me know what you like or don’t like about this Blog
  4. Follow this Blog (via Google Friend Connect or NetworkedBlogs)
  5. Like my page on Facebook, Tweet or Blog about this giveaway
  6. Four entries per person will be allowed. Don't forget to LEAVE Your EMAIL and A SEPARATE COMMENT for each entry.
The deadline for entry is 11:59 PM on Sunday, December 12, 2010

All the best folks

Thursday, November 18, 2010

My Humble Salt and Pepper Shakers and a Blog carnival

Preethi of Indya Kaleidoscope told me about this super cool Salt and Peppa! blog party happening at Scatter the Batter. I decided to join in. What better way to get acquainted with fellow (food) bloggers..come on... lets face it...Avial and Rasam hardly has any friends...(lol) here is a snap shot of whatz at home. I have this really cute cheery yellow salt and pepper shaker my Parents-in-law bought me on their visit and a subsequent trip the US West coast.

They are not food grade so they just bring in a dash of yellow and a pop into a rather bland, white kitchen.
I couldnt take a picture with them in their actual my kitchen doesnt receive enough sun light. :)...

I am particularly proud of my thrift store find - The vintage pepper grinder for a $ works ok and looks super cute on my countertop!!

While I am on a trip to connect with fellow bloggers, let me mention a super cool contest/giveaway Preethi has organized on her blog...more details here and here..all the best I go to join the Salt and Peppa party at Scatter the batter...:)..until later..take care folks and eat healthy...remember you are what you eat!

Tuesday, November 16, 2010

Green apple and Gourd seeds chutney (thuvayal)

I grew up seeing my amma make use of every possible part of a vegetable.And I follow suit. I wrote about snake gourd seeds Thuvayal / chutney. >>Here. I generally come up with thuvayal on the spur, but never write down any recipe. I am used to going blank when someone asks me for a recipe...believe me I just cannot get down to writing down stuff (snob! excuse me that I am just putting up the picture of sauted ingredients. :P)..I forgot to click a picture after the


All you need : to serve 2 (generously)
Green Apple (I used granny smith)..- 1 (big one!)
Snake gourd seeds - 1 cup
tamarind - (pulp)- 1 tsp or say the size of a marble (or lesser)
salt, turmeric, asafeotida
cumin - 1/4 tsp
mustard seeds- 1/4tsp
urad dal - 1/4 tsp
chana dal - 1/4 tsp
curry leaves - 4
corainder /cilantro - 1/4 cup
red chilli- 1
coriander seeds - 1 tsp
oil - 1/2tsp

Temper mustard seeds, cumin, dals, red chilli, curry leaves and coriander seeds
Add snake gourd seeds and apple (cubed)
salt, turmeric powder, asafoetida/hing and saute until the seeds loose their raw smell
add cilantro/coriander leaves and leave it covered for a minute
take it off the stove and cool before grinding. Add the tamarind pulp or the soaked tamarind while you grind the thuvayal

Easy isnt it!

Tried a variant - gauva (jamakaya) as well and I loved that chutney too.
I use these chutneyz as my salad dressing...they lend a sweet and tangy flavour..yum!

Monday, November 1, 2010

Stuffed Bittergourd (Karela)

I love Karela (bitter gourd) and this time around, I wanted to write down the recipe I learnt from a Bengali neighbour while living in Pune. The basic stuffing is made of poppy and mustard seeds. This lends a distinct heat to the vegetable and even helps reduce the bitter taste I guess (who knows, I cant I make it often but I never thought of writing it down. A few ingredients lacking most of the time though. This post has been in a draft state for ever..i have been too tied up with things in life to have been blogging :)..better late than never is what works apt here!! here we go

All you need (Serves 2)
Karela - 3 or 4
Mustard seeds (black variety) - 1 tbsp
Poppy Seeds - 1 tbsp
Red chillies- 2 (adjust the chillies to suit your need - mustard seeds lend their heat)
Turmeric powder - a pinch
Salt to taste
A special tempering mix (very Bengali)- Panch Phoron - 1 tsp
(Fenugreek (মেথি methi), Nigella seed (কালো জিরা kalo jiraCumin seed (জিরা jira), Radhuni (রাধুনি radhuni), Fennel seed (সঁওফ sőf or মৌরি mouri) )source- wiki
til or an cooking Oil - 1 tsp

process (I'll let the pics do the talking!!)
Grind a mixture of poppy seeds, red chillies, turmeric powder 
slit open small karelas and salted them and left them for ten minutes ( adding salt sweats a vegetable so be ready to give the karelas a light wash and then gently drain the excess water out)
stuff the karela with the poppy seeds paste 

 cook them (in a plate) in a microwave for five minutes

put in the tempering ingredients in a  the pan/kadai put in pre cooked karela and cook until done (cook it in as little oil as possible...I sprinkle in some water to cook it better...its a misconception that more oil means more flavour!)

After the cooking and roasting is done. Take the karela out to serve with steamed rice or roti.

PS: i love to eat it as is!! cant help my love for the veggie!

I do not claim (bengali) authenticity of the dish is something i learnt by seeing aunty (K's mom) make it..never got the chance it write it down...any suggestions pleasantly welcome!!


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