Indian Food

Blogging Marathon# 28: Week 4/ Day 2Theme: BM PairsDish: Quinoa Pongal from Suma's Veggie Platter For day 2 under "Cooking from BM members" theme, I'm paired with Suma @ Veggie Platter. Suma has been blogging for over 6 years and I've probably known her virtually for almost 5 years. Her blog is filled with ton of delicious Andhra, Karnataka and kid friendly recipes. I love the way she writes her recipes, she makes everything seem so easy even the most elaborate ones.I've tried a lot of recipes from Veggie Platter in the past. Her onion-tomoato raita, tomato bhath have become our household favorites too. Suma has some very innovative and delicious Quinoa dishes. I decided to make her quinoa pongal. I had some whole moong dal that I cooked for this recipe and I used that instead of regular moong dal. Here's how I made the dish.Ingredients:Quinoa - 1 cupMoong dal - ½cup (I used whole moong dal, but regular moong dal can be used)Cumin seeds - 1tspGinger - 1" piece, finely gratedCashews - 1tbsp (optional)Curry leaves - a fewGround Pepper - ¼tspGreen Chilies - 2Salt - to tasteMethod:Rinse quinoa well to remove the saponins, the protective coating on the grains. If left on, it might cause the dish to taste bitter.Bring 2 cups of water and 1 cup of quinoa to boil in a medium saucepan. Lower the heat and simmer covered until cooked through, about 20 minutes.Cook moongdal until tender and mix with the quinoa. Add salt to taste.Alternately cook both quinoa and moong dal together in a pressure cooker or directly on the stove.Heat 1tbsp oil in a small saute pan; add cumin seeds and once they start to crackle, add green chilies, curry leaves, ginger, cashews and ground pepper. Cook until it starts to smell fragrant. Add the tempering to quinoa mixture, mix well and serve hot.I served with a curry and chutney.Lets check out what my fellow marathoners have cooked up today for BM# 28.

As a follow-up to my piece on okara -- which is a by-product of tofu -- I'm happy to report that I have finally seen okara "in the wild" and gave it a try. When I visit San Diego for work, I often stay in the Kearny Mesa area near the intersection of CA-163 and I-805, which is known for its concentration of Asian restaurants (and apparently also its car dealerships). One night, a colleague and I found Wa Dining OKAN in the back corner of a mini-mall at 3860 Convoy Road and decided to give it a try. It's a tiny place that specializes in Japanese cuisine, offering a selection of daily "tapas" (their word, not mine) set out on the dining bar in the middle of the room, along with daily specials and non-rotating menu items.The night we visited, there was an intriguing sign next to a tapa near me: "Mixed Bean Curd Less" (and also in Japanese, as the photo below shows). I guessed that they meant to write "Lees" instead of "Less," and since the leftovers of a process are often called "lees", I deduced that the dish must be based on okara. A query to the waitstaff confirmed that deduction, and so I ordered a bowl.It was a cold dish of okara with various vegetables (hijiki, fresh edamame, carrots, etc.) and seasoning (soy sauce, ginger and sesame oil). If you think tofu as fairly flavorless, well, tofu has nothing on okara, which I found to completely disappear into the background. While tofu has a slight sour flavor and sometimes a silky texture, the okara was somewhat "dusty" and anonymous. Overall, the dish wasn't bad, and I might order it again simply because it is the rarely sighted okara. Random link from the archive: Let Cookies Be Cookies

For the final week of this month's blogging marathon, I need to cook from three blogs that are a part of this marathon. Valli chose our partners and my first post is from PJ's blog. She has a good collection of vegetarian recipes and I cooked a couple more from her blog other than this khichdi. I have been following her enough during these marathons to know that Padma is gungho over oats as I am about ragi/quinoa. :) I have been seeing these spicy oats posts everywhere and decided to try her masala oats porridge for my breakfast today. The plain old, boring oats get a spicy south Indian touch here. I skipped the onions and went with old fashioned oats and had a healthy, filling breakfast under 10 minutes. Using frozen vegetables / quick cooking oats hasten the cooking process. Ingredients for 1 serving: For tadka: 1 tsp oil, 1/2 tsp minced ginger, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp urad dal / skinned black gram, few curry leaves 1 tsp sambhar powder Salt to taste 1 cup water 4 - 6 Tbsp chopped mixed vegetables (I used carrot, beans and peas) 1/2 cup oats Method: * Heat oil and add the tadka ingredients. When the mustard seeds start to splutter, add water, salt and sambhar powder. If you want a thicker version like the one pictured above, then go with 3/4 cup of water. I added a cup of water. * Add vegetables to the water and cook. Or meanwhile, cook the vegetables in a microwave for about 4 -5 minutes. If using frozen vegetables, there is no need to cook them. They can be just added along with the oats. * Add oats and cook according to the instructions on low flame until done. Old fashioned oats take about 5 minutes to cook. * Serve warm. Check out here to know what other participating marathoners are cooking. Comments

Chicken, Red Pepper and MethiDalBasmati RiceSteamed Green Beans and Baby CornChapatti

I have a very busy life packing a lot of things into it, in an attempt to live it to the fullest.Especially my music class, it is one thing I never like to miss. So on those days even if We have had to eat a pasta dinner it is ok.There are times when I want to be ordering those delicious Pizzas and save with the Dominos Coupons my order is never complete without garlic bread and cheese dip.In recent times I came across this service called FoodPanda, you can order online from a choice of your favourite restaurants and save with FoodPanda Coupons. I do it especially when I have company to share all the yummy food. Else slog like I did! Really!!I completely missed that I was out of stock of rice. There was no atta to make rotis and no besan to make chillas. That's when I found the used packet of Vari or foxtail millet. For us Vari is fasting food and the spicing is always kept simple with just cumin seeds and green chilies. On this day I wanted something hearty yet with a touch of spice moving away from the satvic taste associated with recipes using Vari.I made this Hotchpotch just a little loose not a khichadi and not a biryani somewhere in between. It was lovely to sit with our little pots cuddling them and eating straight out of them warm and satisfying. Ingredients1/2 cup Vari2 cups shredded cabbage1/2 cup peas1/2 cup cooked chickpeas1/2 cup shredded carrots1 large onion diced1 tablespoon Suhana veg biryani masala1 tablespoon oilsalt to tastea pinch of sugarHeat oil. Fry onions. Follow in with the vegetables one by one and stiring to mix. Add the biryani masala. Top up with 3 cups water. Cook until thick and soft but not mushy. Cover and cook. Before removing from heat add salt and sugar and allow the flavours to steep for 5 mins. Put off heat. Serve in individual pots with lids and enjoy steaming hot!On another note my friend Nimmy, suggested I read Stephen Mitchell's translation of the Bhagawad Gita. I simply love Flipkart's deliveries and when you have these FlipKart Coupons then nothing less than a happy dance. I ordered the book instantly and it was door delivered the next day.It's a phase I am in when I need this much. I have read several versions before and have aborted reading some due to discomfort with the fonts or sometimes the language. I have done several Parayans of Dynaneshwari but yet find it difficult to understand and even more difficult to accept and implement in my life. One who claims that they understand Gita are surely evolved I must say and if they are able to live the prescribed life eliminating some of the time contextual thoughts in it, are surely of the cadre above the average person. This new translation is beautiful and will appeal to that class who are not comfortable with Sanskrit and vernacular versions. The language used is beautiful the author has painstaking maintained the meter of the original poetry and Nimmy and me agree that the choice of words is perfect! Order your copy and add to your collection a wonderful book that you can read and then pull out anytime for your daily motivational quotes.All material on this blog is Copyright © 2006, 2007 to Anna Parabrahma

8pm.That time of the evening when the work is over and the unwinding begins. What is the best relaxation therapy? Music. DoubleTree Gurgaon-New Delhi NCR has hit the winning 4 by announcing 4 great musical evenings at Spiritual the Gastro bar and lounge. Sing away the mid-week blues with the ‘Spiritually Karaoke’ Nights on Wednesday nights.  Alleviate your stress on this night as you karaoke and sing your heart out. Experience the trance to the T on ‘Spiritually Psychedelic’ Tuesday and Thursday nights. Set the pulses racing with the best of psychedelic music. Start your Weekend with a trip down to memory lane.  ‘Spiritually Friday’ evokes nostalgia of the good old days to the times when Beatles didn’t fly and doors weren’t meant to be walked into. No party is complete without some desi grooving. Saturday night fever is going to get even hotter with Bollywood Nights. Enjoy music desi ishtyle! So whatever your favorite day of the week, just walk in to Spiritual, gastro bar at DoubleTree by Hilton, Gurgaon for some great music. Great Music with unlimited imported beverages at Rs 995.  This summer make it a ritual, Be at spiritual!! For reservations, call the hotel directly at (124) 491 1234 / 8130 391 560.

Seasons most awaited ‘Mango Mojo Festival’ at Mad Over Donuts begins! May 2013: With summers finally set in, it’s time to go crazy over the seasons most loved fruit – Mangoes! Its that time of the year when the king of fruits officially take over! Singaporean gourmet donut brand – Mad Over Donuts presents the ‘Mango Mojo Festival’ with unique Mango flavored donuts that are bound to tickle your tastebuds this sweltering season. The Season special Mango Mojo will be on the menu at all Mad Over Donuts store near you for a limited period only. Flavors include, Yellow Jello, Lil’ Drops of Mango, Supermango and Centre of Perfection. So head to the nearest Mad Over Donuts Store and bite into these delicious donuts! Price: ` 55/ donut, ` 275/ Box of 6 donuts and ` 495/ Box of 12 donuts Website: www.madoverdonuts.com Get Social: www.facebook.com/madoverdonuts www.twitter.com/madoverdonuts www.foursquare.com/madoverdonuts http://pinterest.com/madoverdonuts/ Store locator: Delhi/NCR: Lajpat Nagar 2, New Delhi Select Citywalk Mall, Saket, New Delhi Near M Block Market, GK1, New Delhi Green Park, Main Market, New Delhi Kamla Nagar, Main Market, New Delhi Pacific Mall, Nr Tagore Garden, New Delhi The Great India Place Mall, Noida, UP Sector 18, Noida, UP Mahagun Metro Mall, Gaziabad, UP DLF Promenade, New Delhi V3S Mall, New Delhi About Mad Over Donuts Mad Over Donuts, a Singaporean gourmet donut brand has created a niche for itself in the F&B segment being the first concept of its kind to enter India. It’s vibrant & youthful customer friendly experience has found a strong connect with its target audience and the brand has evolved into a lifestyle choice for many, especially with the eggless gourmet donut offering. Mad Over Donuts caters to guests with an array of scrumptious Donuts and freshly brewed Coffees. The company already has more than 46 stores all over India in a span of 5 years, with expansion plans of more than double store count by the end of 2013. The company has a unique donut theatre concept, the first of its kind in India. The stores, present dominantly in malls, airports and high streets, are specially designed to showcase the donut-making process and provide a multi-sensory experience for customers. Mad Over Donuts eggless donut recipe has been developed by a team of world renowned F&B specialists. The stores have glass viewing areas that allow customers to watch the entire preparation process, from dough to donuts, an exciting proposition for both young and old. The brand has gained a huge fan base by offering a superior product, friendly service in a quick service format with a fun and vibrant environment. With over 500k + fans over Facebook and millions of donut lovers in the country, Mad Over Donuts currently has a strong foothold in cities like New Delhi & NCR, Mumbai, Pune and Bengaluru. Seasons most awaited ‘Mango Mojo Festival’ at Mad Over Donuts begins! May 2013: With summers finally set in, it’s time to go crazy over the seasons most loved fruit – Mangoes! Its that time of the year when the king of fruits officially take over! Singaporean gourmet donut brand – Mad Over Donuts presents the ‘Mango Mojo Festival’ with unique Mango flavored donuts that are bound to tickle your tastebuds this sweltering season. The Season special Mango Mojo will be on the menu at all Mad Over Donuts store near you for a limited period only. Flavors include, Yellow Jello, Lil’ Drops of Mango, Supermango and Centre of Perfection. So head to the nearest Mad Over Donuts Store and bite into these delicious donuts! Price: ` 55/ donut, ` 275/ Box of 6 donuts and ` 495/ Box of 12 donuts Website: www.madoverdonuts.com Get Social: www.facebook.com/madoverdonuts www.twitter.com/madoverdonuts www.foursquare.com/madoverdonuts http://pinterest.com/madoverdonuts/ Store locator: Delhi/NCR: Lajpat Nagar 2, New Delhi Select Citywalk Mall, Saket, New Delhi Near M Block Market, GK1, New Delhi Green Park, Main Market, New Delhi

Ente Keralam hosts the Moplah Food Festival   Bangalore, 24th May 2013: Ente Keralam, the fine-dine Kerala cuisine restaurant is hosting the exclusive ‘Moplah Food Festival’ between 27th May 2013 to 16th June 2013. The festival is being anchored by Ms. Ummi Abdulla, a pioneer in Moplah cuisine, and will feature some of the most typical dishes like Arikadukka (Mussels stuffed with seasoned rice), Pathiri, Oratti, Meen Mulakittathu (Seer cubes simmered in red chilli tamarind gravy) and Unnakkai (Cotton pod shaped delicacy dessert served with Nendran bananas).   Moplah refers to the Malayalam speaking Muslim community in Kerala and the word is derived from ‘Mappilai’ meaning ‘bridegroom’ or ‘Maha Pillai’, a person held in high esteem. Moplah cuisine is an integral part of Ramzan and auspicious occasions like weddings in the Moplah community. Though the cuisine is similar to the local Kerala food, the special Moplah flavours distinguish the cuisine. The ‘Moplah Food Festival’ displays some of the best creations of Ms. Ummi Abdulla who has to her credit 6 books, including Malabar Muslim Cookery also known as ‘The Bible of Moplah Cuisine’. The Festival menu includes a variety of traditional refreshments like Muthari Sherbet a summer special made with palm sugar, ragi and fresh coconut milk, Nannari Sherbeta traditional Mopila thirst quencher which contains fresh lime juice scented with sarsaparilla and a few varieties of Kanji, porridge. The appetizers menu includes Arikadukka, a Mopila classic which contains mussels stuffed with seasoned rice mixture, cooked in the shell, Chemmeen Unda, seasoned shrimps encased in rice flour dumplings. The festival offers a variety of Briyani options along with delicious fish and prawn curries. The festival also contains various breads like the Nei Pathiri, which is deep fried rice bread flavoured with aniseed and shallots, Malabar Pathiri a flaky flour bread which is acclaimed for its fine layers, Ari Orotti, rice pan cake grilled on tawa. To go along with the breads the menu offers mouth-watering curries and kuruma with a choice of meat gravy like Kozhi Varattiyathu, chicken pan-roasted with onions, tomatoes and traditional spices, Muringakka Manga Charu, which is spiced raw mango and drumstick curry. No meal is complete without a dessert! Treat yourself to Unaakkai, a cotton pod shaped delicacy made of Nendran Bananas, Pazham Nirachathu, stuffed banana with coconut sweet mixture, and the famous Falooda! The festival is a creation of highly skilled work displayed by Ummi Abdulla. To make reservations at Ente Keralam call 32421002. The restaurant is located at 12/1, Ulsoor Road, Bangalore.   About Oriental Cuisines: Oriental Cuisines Private Limited (OCPL) was originally founded by foodie, professor, restaurateur & entrepreneur M. Mahadevan in May 1994 under the name of Chaitanya Gourmet Splendour Private Limited. It was later renamed Oriental Cuisines Private Limited in March 1997. While the name might indicate a leaning towards all things Asian, their global cuisine brings the finest flavours of the world to connoisseurs. Oriental Cuisines’ brands include The French Loaf, Le Chocolatier, Zara Tapas Bar, Benjarong, Teppan, Ente Keralam, Wangs Kitchen, China Town and Planet Yumm. Pricing: Rs. 150 upwards Average meal for 2: Rs. 900 Available for Lunch and dinner: Yes Restaurant timing: 12:00 pm – 3:00 pm ; 7:00 pm – 10:45 pm

Mushroom peas masala

Cauliflower curry in onion sauce