Friday, July 31, 2009

I'm a Mommy Now!!

Hey folks! Many of you have inquired about my recent disappearance from the blogging scene, asking me if everything is alright - well, thanks for all your concerns. I'm proud and happy to share some great news with you - We were blessed with a beautiful angel on July 20th, as she entered our lives and conquered our hearts! She's 10 days old now, and all of us, including Daddy, are doing fine:) We are getting adjusted to each other's routines, though 99% of the times, she's the boss!!:)D (image credit- redbubble)

So, how am I feeling? well, its like a roller-coaster ride - one day I feel so down and depressed my DH fears I'll fall victim to PPD:), and the next day I am all vibrant and happy - so its a mixed bag of emotions, but one look at her angelic face and its all GOOD!! Motherhood is indeed a wholesome and fulfilling experience, and we are thankful to God for this blessing! I personally thank all of my blog friends too who kept inquiring about my health all this time - and also for your best wishes.

I'm recovering well, and simply enjoying this time of being a new mom, gazing at our bundle of joy. My mom's here, so that's a great help! But I do have loads of stuff to share and blog about, so be rest assured, you'll see some activity on this space soon!!

Till then, Happy Cooking!!

Strawberry Cream Cake ~ After Dark Miniatures

WYF: Breakfast event announcement

The theme for August is Breakfast-the first and most important meal of the day..Share your favourite breakfast recipe all this month and win prizes.

Simple Indian Food completes 2 years of blogging next month and on that happy occassion we will be giving away cookery books to 3 participants..Of all the entries, we will select 10 best recipes on the basis of how healthy is the breakfast, the simplicity and time involved in preparation and presentation of the dish. Then we will have voting done by all of you to choose the 3 best entries...Presently we will be mailing the prizes only in India. In case you reside outside India, we can mail the prize to your relations here

All the best

Please note that

1) After posting your recipe on your blog, please link it back to this announcement and add the logo if possible. In case you wish to send some dish that you have posted earlier, please repost it with the link to the event and the logo. Please restrict the number of entries to three.

2) Please post only vegetarian recipes for the event since this is a 100% Vegetarian blog. No eggs please. If you are a non-blogger, mail me the recipe and the picture.

3) Mail me the following details -

Subject: WYF:Breakfast,

Your name:
Dish name:
Link to the post:
For archived entries, the reposted link:

to by 31st Aug '09. I will pick up the picture from your neednt send it. The roundup would be published during the first week of September.

Looking forward to your participation in the event.

Thursday, July 30, 2009

What to Eat Before & After a Workout

We all know the importance of exercise, but I've often faced the question about What to eat before and after a workout, and how much time should I give after a meal before I hit the gym? Is this important? Yes, indeed, as this can very well be responsible for how effective your workout is! Diet and Exercise go hand-in-hand, and while you may know that you should space your meals 5 times a day, its imperative to know how much and what to eat before hitting the gym so that you can reap the maximum benefits from your workout. Exercising on a full stomach will make you sluggish, while not eating will not give you enough strength to complete your workout. Same goes for after the workout. So what food should you actually choose as your pre-workout and post-workout meal?

The foods you eat before you exercise and the timing of your meals or snacks really matters a lot. If you eat a large meal just before you exercise, you may experience nausea, feel sluggish or end up with muscle cramps. This happens because your body needs energy to digest the foods you eat so blood flow increases to your digestive system, leaving less energy-providing blood for muscles. Exercising on an empty stomach isn't good either. Skipping meals before exercising can cause low blood sugar, which can make you to feel weak and light-headed. You also need some energy in the form of the right types of food to properly fuel your work out. Eating a light meal before exercise may actually increase your fat-burning potential.

Eating Before Exercise
If you eat a large, protein, fiber and fat filled meal, wait about four hours to exercise.If you eat a light meal, you only have to wait about two hours to work out. Your body prefers to use carbohydrates as fuel, so your pre-workout meal should include plenty of carbohydrates from bread, pasta, fruits and vegetables and energy bars. You can even choose low-fat yogurt or some granola or cereal if you have at least 3 hours before your session. You don't need to avoid protein and fat, however they are not recommended if you will be exercising in an hour or two. If your timing is off and you feel hungry when it is time to exercise, pick a small snack like a piece of fruit, a sports beverage or some natural fruit juice. I prefer to drink a glass of V8 fruit or tomato juice an hour before I'm ready to go to the gym. Meats, doughnuts, fries, potato chips, cookies and candy bars should definitely be avoided in a pre-exercise meal. Also avoid high-fiber foods like beans and lentils, bran cereals and fruit, as they can cause gas or cramping.

If you prefer morning workouts, it's best to get up early enough to eat your pre-exercise meal. If not, you should try to eat or drink something easily digestible about 20 to 30 minutes before the event, or opt for a liquid meal as its much easier to digest. If you work out in the evenings, choose a time before dinner, so you have at least 2-3 hours after the workout to eat your dinner. If possible, keep your dinners light and choose a heavier lunch.

Eating After Exercise
Eating after exercise is important as well to restore glycogen. Your muscles need the raw materials to recuperate after your work out. The first nutritional priority after exercise is to replace any fluid lost during exercise, so replenish yourself with water or juice as soon as you are done. The post-work out meal should contain some protein, some complex carbohydrates and some healthy fats too. Research has shown that eating 100-200 grams of carbohydrate within two hours of endurance exercise is essential to building adequate glycogen stores for continued training. However, combining protein with carbohydrate in the two hours after exercise nearly doubles the insulin response, which results in more stored glycogen. Proteins also provide the amino acids necessary to rebuild muscle tissue that is damaged during intense, prolonged exercise (or strength-training), and can increase the absorption of water from the intestines and improve muscle hydration.

The optimal carbohydrate to protein ratio for this effect is 4:1 (four grams of carbohydrate for every one gram of protein). Eating more protein than that has a negative impact bas it slows rehydration and glycogen replenishment. A light meal or snack within 2 hours after exercise is perfect. A Balance bar or a lean turkey sandwich on whole grain bread would make a nice after-workout snack. YOu can also choose an egg, or a simple salad or fruit drink. Remember to be within your calorie count for the day though, and choose something light, especially if you are still going to have dinner later.

Do Not Forget the Water
Hydration is as important for your health as food, and when you exercise, your body undergoes a depletion of water when you sweat. Drink a glass of water an hour or so before your workout and again after your workout. You can also sip water throughout your workout if you'd like, which keeps you hydrated, and also helps burn more calories.

Choose What's Best for You
Generally, the average woman needs 200 calories of food and 20 ounces of water 1 hour prior to her workout. Men with higher calorie needs may need 300 calories and 30ounces of water. However, every body has a different need, and though generalisations give you an idea, you are the only one who knows your body. Some people, like my husband, can never exercise on an empty stomach, but I have a friend who feels like she'll throw up if she eats anything before a workout! So its best to consult a registered dietitian who can chart out a meal plan based on your individual needs. Try different options and see what works best for you. Be careful not to eat too much or too little at one time, and remember to space out your meals during the day. Also, if you have special conditions like diabetes or low or high blood pressure, you should not follow any advice without consulting a physician.

There is no joy compared to seeing yourself burn more fat and lose a few inches! I'm sure everyone works hard enough to achieve their fitness goals, and with just a little more care in choosing what you eat can help a lot in conquering your goals. So use the suggestions above as guidelines to decide on what to eat before and after exercise, and find out what works out best for you.

Note: The author is not a licensed nutritionist or trainer. Please restrict use of this article as a guideline only, and consult a physician for individual needs.

Related Articles:
Counting Calories for Healthy Weight Loss
Combine Cardio and Strength-Training in your Workout
10 Simple Eating Habits for Weight Management

Waffles & Strawberries ~ Susanna Tunturi-Anttila

Waffles served with strawberries, syrup and whipped cream ...

For more minis by Susanna Tunturi-Anttila, visit:

Poha/Aval vadai


2 cups poha/beaten rice/aval
2 green chillies chopped finely
Finely chopped coriander leaves
Salt to taste
1 tsp turmeric powder
1 tsp lemon juice
1 onion chopped
Oil to fry

Wash the poha and drain out the water. Keep covered for 10 minutes to make it soft. Mash it well and add the rest of the ingredients except oil and mix well. Make balls of it, flatten them and fry in hot oil till crispy and golden brown on both sides.

Serve hot with chutney/sambar of your choice.

Tommorrow is the last day for the WYF:Fried Snack event..So pls rush in your entries
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Wednesday, July 29, 2009

Summertime Desserts ~ Emmaflam & Miniman

sorbets, sundaes and mousse glacée ...

Paneer pakora curry


1 cup paneer cut into cubes
1 cup gram flour/besan
1/4 cup rice flour
Pinch of cooking soda
Salt to taste
1 tsp turmeric powder
2 tsp red chilli powder
Oil to fry
1 tsp cumin seeds
1 big tomato pureed
1 onion pureed
1 tsp garam masala powder
2 tbsp cream
1/2 tsp ginger paste
Coriander leaves to garnish

Make a thick paste of gram flour, rice flour, salt, 1/2 tsp turmeric powder, 1 tsp red chilli powder and cooking soda. Dip the paneer pieces in it and fry them till golden brown like pakoras. To drain excess oil spread the paneer on a tissue paper.

Heat 2 tsp oil, add cumin seeds. When it splutters, add onion paste, ginger paste, tomato puree, red chilli powder, turmeric powder, garam masala powder, salt and mix well. Allow it cook for five minutes. Add little water to get gravy and boil for 2 mins. Add cream and mix well.

Add the fried paneer pieces to the gravy just before serving. Serve hot with rotis/pulav
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Tuesday, July 28, 2009

Extravagant Eggs

Eggs are basic and yet one of the harder things to cook well. My two favorite ways to eat eggs are poached or softly scrambled. I like creamy scrambled eggs, cooked low and slow, and so soft that no curds form. When it comes to poached eggs, the yolk should be runny and the white should be firm, but not rubbery. It's crucial to dry the eggs after poaching, so they aren't waterlogged. Both recipes take patience to master, but once you do, you will have so many options.

The great thing about eggs, scrambled or poached, is that they pair well with so many other flavors and can be eaten any time of the day. I particularly like them for dinner. You can serve eggs with anything from the simplest fresh herbs to the most luxurious ingredients such as lobster, gravlax, caviar or truffles.

Caviar Gravlax Benedict
Earlier this month instead of going out for our anniversary, Lee and I stayed in for an over-the-top breakfast for dinner celebration for two. I supplemented some homemade gravlax (thanks dad!) with some Tsar Nicoulai caviar I bought. I folded the caviar into the hollandaise sauce and served it on top of the gravlax, poached eggs and English muffins, eggs benedict style. Mixing the caviar into the hollandaise sauce helps extend it and makes a dramatic presentation. You need about an ounce for two servings. Any kind of caviar would work, from less expensive paddlefish to high end osetra.

Truffled Scrambled Eggs
A few weeks later when the folks at Mirepoix offered me a couple of Summer truffles, I again thought of eggs. This time I scrambled six large eggs gently in butter with a knob of fontina and served them on top of sliced toasted brioche with a healthy shaving of fresh truffles. The earthy nuttiness of Summer truffles is easily overpowered with other ingredients but a delicate and mild preparation of eggs makes the perfect foil. I used one large truffle, about one ounce for two servings. Because they are so subtly flavored, it's wise to use Summer truffles as a topping, rather than cooking them. For a less expensive version of this dish using truffle salt or truffle oil instead of fresh truffles, check out my recipe for Creamy Scrambled Eggs.

With both of these dishes I would recommend drinking cava or Champagne. Something sparkling with a bit of sweetness. The bubbles help cut through the richness but don't overwhelm the subtle savory flavors.

What's the most extravagant egg dish you've cooked or eaten?

Oats ladoo


1 cup roasted and powdered oats
1 cup roasted fine rava
1 1/2 cups powdered sugar
2 tsp cardamom powder
Few roasted nuts and raisins
Ghee as required (1/4 to 1/2 cup)

Mix all the ingredients and add ghee as required to make ladoos.

Healthy and tasty ladoos ready.

Tamilnadu Brahmin style Marriage thali is my contribution to Shanthi's State Specials event.

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Monday, July 27, 2009

Mark Bittman's Kitchen Express

Mark Bittman's Kitchen Express

Mark Bittman is a genius when it comes to combining a few ingredients to create a great dish. In his Minimalist column in the New York Times, he simplifies recipes down to the bare bones and yet they retain all the appeal of more complicated dishes. I have several of his cookbooks, including the dog-eared How to Cook Everything Vegetarian and have given several of his books as gifts. I eagerly look forward to his columns in the New York Times, his Bitten blog posts, and especially his popular "101 lists."

Here they are in case you missed any:

* Summer Express: 101 Simple Meals Ready in 10 Minutes or Less

* 101 20-Minute Dishes for Inspired Picnics

* 101 Simple Appetizers in 20 Minutes or Less

* 101 Simple Salads for the Season

The loose format of these recipes works. Sometimes you don't need the typical list of ingredients and measurements, you just need good ideas and Bittman delivers plenty of them. So I was excited to check out Mark Bittman's Kitchen Express which consists of, 404 seasonal recipes that you can make in 20 minutes or less. Similar to the New York Times lists, they are written in paragraph form, though with a bit more detail. The flexibility of the measurements assumes a certain level of knowledge, but makes for a free and easy style of cooking I particularly like. The recipes themselves are intriguing though some more than others. Melon soup with pancetta, simplified sesame shrimp toasts, deconstructed raspberry souffles, and broiled eggplant with miso walnut vinaigrette are all flagged in my book. Other ideas feel too simple and obvious such as steak with gorgonzola or miso soup with tofu.

Unfortunately what works online, on Twitter and in a newspaper article is not the same as what works in a book. I find that hundreds of recipes in paragraph format organized primarily by season, make the book difficult to actually use. The recipes follow a progression from breakfast-oriented dishes to soups, salads, main dishes and desserts, but it's still unwieldy and frankly, many ingredients are not really all that seasonal. Recipes featuring ingredients such as boy choy, bacon, frozen peas, canned beans, eggplant, shrimp, raisins and olives could easily fit in more than one season.

The "More Ways to Navigate" section provides lists of recipes under headings such as Brown Bag Lunches, Desserts You Can Eat Any Time of the Year and Recipes to Toss with Pasta. I would have preferred if the book had been organized using those categories instead of just the seasons or the more typical headings--breakfast, soups, salads, desserts, etc. You can find what you are looking for fairly easily in the index if push comes to shove. Bottom line, if you are a seasoned cook looking for inspiration, this may be a good book for you, but a much more accessible book, in my opinion, is Mark Bittman's Quick and Easy Recipes from the New York Times.

Note: Still curious about Mark Bittman's Kitchen Express? You can browse inside the book here.

Hynanese Chicken Rice ~ Mimi Chan

Hynanese Chicken Rice (kao mun kai) stall by Mimiatures

To view more of Mimi Chan's creations, visit:

Mattar Paneer Samosa


For filling-

1 cup crumbled paneer
1/2 cup cooked peas
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
Finely chopped coriander leaves
Few raisins

For outer cover

2 cups all purpose flour/maida
Salt to taste
Bit of ajwain/thymol seeds
2 tsp oil

Oil to fry

Mix all the ingredients for outer cover and use water to make a stiff dough. Keep covered under a wet cloth for atleast 1/2 hour.

Mix all the ingredients for the stuffing and keep ready.

Divide the dough into medium sized balls and roll out one of them. Cut in the center to get two pieces. Make cones from the pieces using few drops of water to seal the corners. Stuff the paneer filling and press the corners to seal the samosa. Repeat for rest of the dough and stuffing.

Heat oil and deep fry the samosa on medium flame till golden brown and crisp. Drain the excess oil on a tissue paper and serve hot with sweet chutney or sauce.

This is my final entry to the WYF:Fried snack event..Just four more days for the event to end. .Rush in your favourite fried snack entry

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Sunday, July 26, 2009

Making Stew ~ After Dark Miniatures

Appalam/Papad Bajji

When vegetables suitable for making bajji are not available, papad/appalam can be used to make bajji/bajjiya


1 cup gram flour
1/4 cup rice flour
Salt to taste
1 tsp turmeric powder
1 tsp red chilli powder
Pinch of cooking soda
Oil to fry

Make a thick batter of gram flour, rice flour, salt, turmeric powder, red chilli powder and cooking soda. Cut the papad/appalam into four or half as required. Dip them in the batter and fry in hot oil till golden brown and crisp.

Serve hot with chutney/sambar
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Saturday, July 25, 2009

Stuffed Karela

Inspired from Prathibha's version at The Chef and her kitchen


5 medium bittergourd cut into rounds
Salt to taste
1/2 tsp turmeric powder
1/4 tsp tamarind paste
1 tbsp grated jaggery
Oil as required

For stuffing-

1 tsp cumin seeds
2 cloves
2 red chillies
1 tbsp coriander seeds
5-6 pepper
1 tbsp blackgram dal
2 tbsp bengalgram dal
2 tbsp gram flour
Small piece of cinnamon
Salt to taste

Remove the seeds from the bittergourd and cook them with water, turmeric, salt, jaggery and tamarind paste till soft. Use just enough water so that you dont have to drain out the excess water. Keep aside.

Heat a drop of oil and roast the ingredients for filling except salt and gram flour. Cool and grind with salt to a coarse powder. Dry roast the gram flour seperately and add to the masala powder. Add a little oil to make the masala wet. Stuff these in the bittergourds.

Heat about 2 tsps of oil and fry these bittergourd pieces till crisp and done.

Serve with rice.
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Friday, July 24, 2009

Love, Marriage and Oysters

Love, marriage and oysters

A couple of years ago during the screenwriter's strike Amy Ephron contacted me about writing for her site, One for the Table. I was honored and what a treat to finally meet her in person on my recent jaunt down to Hollywood! She gave me a very personal tour of the farmer's market at Third and Fairfax and afterwards we enjoyed breakfast and an order of pancakes, for the table. It was like hanging out with a long lost friend.

Mostly my pieces on One for the Table are reprints from this blog, but from time to time I write something new. The current posts are all about seafood and mine is about love, marriage and oysters. It's a bit of a departure from what I usually write on Cooking with Amy, I hope you enjoy it.

Cucumber coriander raita

Inspired from Renuka's version at Fusion blog


1/2 cup chopped cucumber
1 cup thick beaten curds
Salt to taste
Bit of asafoetida
1 tsp oil
1 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp cumin seeds
1/2 cup chopped coriander leaves
1 green chilli

Grind the coriander leaves and green chilli to a smooth paste. Add it to the curds and add salt and asafoetida. Add the chopped cucumber and temper with mustard seeds, cumin seeds and blackgram to make quick raita, simple and easy raitha, cucumber pachadi, velarikka pachedi recipe, side dish for paratha, biriyani and pulav

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Thursday, July 23, 2009

Rava payasam


1 cup roasted rava
1 1/2 cups sugar (add more if you want)
1 tsp cardamom powder
Cashews and raisins
4 cups milk
2 tsp ghee

Heat ghee, add cashews and raisins. Roast and keep aside. Heat 2 cups of water and add the rava slowly. Stir till it gets cooked. Add the sugar and mix till it melts. Add milk, cardamom powder and mix well.

Garnish with cashews and raisins. Serve hot or chill as you like
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Wednesday, July 22, 2009

Soda Stream Sparkling Water

Soda Stream

When the waiter asks what kind of water I say "tap," but my other half says "sparkling." Until recently we had been drinking plain filtered tap water at home, but not anymore, now our water sparkles there too. My dad used to buy seltzer water in cans by the case and then by the liter until he got a carbonating machine. He's been raving about it for ages, so when Soda Stream offered me a unit to review I said sure.

Soda Stream sells an entry level soda machine for under $100 and frankly, I can't imagine why you'd buy any other model. It's easy to use, takes up barely any counter space and doesn't even require an electrical outlet. You do have to buy carbonator cartridges, but the cost per liter comes out to only about 20 cents. I'm particularly impressed that the water bottles you get with the machine keep the water very fizzy even after they have been repeatedly opened and closed.

I'm fine with a glass of sparkling water garnished only with a slice of lemon or lime, but if you want to make soda, they also sell various syrups to mix with the water. The soda mixes I tried were too sweet for my taste, but then again, I'm not a soda drinker. If I was going to make soda, I'd use the lovely syrups from Sonoma Syrup.

Having switched to drinking carbonated water I can really see the appeal. Little bubbles just make water even more refreshing somehow. Last year I wrote about cocktails and spirits over at Glam and this year I've been writing on the same subject for Project Foodie. I don't have much experience as a bartender but I think I may start experimenting now that I have soda water on hand...

Vegetable Breadizza

After Potato breadizza, its time for a simple vegetable breadizza..


Slices of capsicum, onion, tomato
Bit of oregano powder
Salt to taste
Pepper powder
Bread slices
Grated cheese
Tomato sauce

Spread tomato sauce on bread slices. Arrange the vegetable slices over it. Sprinkle, salt and pepper over it.

Add grated cheese and sprinkle oregano powder.

Cook in microwave till cheese melts or in a sandwich toaster or tava.

Serve hot with sauce. This recipe can also be made as a closed sandwich

Sending over to Divya for her "Show me your sandwich" event and Priya for her Sunday snacks: Snacks with bread event
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Tuesday, July 21, 2009

A Culinary Vacation in Campania


It's hard to believe it was a year ago I travelled to Campania to eat, explore and enjoy. I saved many of my discoveries for an article and slide show that is now up on Epicurious. Please head over for a peek at A Culinary Vacation in Campania, The top nine things to eat and drink in Naples, Benevento, Sorrento, Amalfi, and Salerno, including pizza, cheese, and pasta.

Carrot cheese kofta curry


4 carrots cooked and mashed
1 bread slice
1 boiled and mashed potato
Salt to taste
2 tsp red chilli
1 tsp turmeric powder
2 tsp garam masala powder
4 tbsp grated cheese
2 tbsp oil
1/4 cup cream

To grind into paste

1 onion
Bit of ginger
1 tomato
1 tsp cumin seeds

Mix mashed potato, carrots, salt, half of the dry powders (garam masala powder, turmeric powder, red chilli powder)and bread (dipped in water and completely squeezed out) well. If the mixture is not thick like dough, add a little cornflour to it. Make balls and press in the center to make a small hole. Stuff it with grated cheese and cover again with the same mixture to get balls.

These can be deep fried also, but to reduce the fat and calories, it is ideal to use the paniyaram pan with just 1 tsp oil for the whole lot.

Cook till the balls are golden brown. These balls can be served as a snack for evening tea or as a starter also.

For the gravy- Heat the remaining oil, add the paste and cook till oil seperates. Add salt, turmeric powder, red chilli powder, garam masala powder, water as required and cream. Cook for five more minutes.

Add the koftas to the gravy just before serving. Serve hot with rotis/pulav.
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Monday, July 20, 2009

Salmon with Kiwi Sauce: Recipe

Salmon with Kiwi Sauce
I hate wasting food but sometimes it happens. I buy too much of something or it just gets lost in the back of the fridge. The worst is when I buy a lot of food and then am not home to cook it. Some foods can be saved like mushy bananas that become banana bread. Floppy carrots, onions and celery go in my chicken stock to give it flavor.

I always used to throw away overripe kiwi fruit, but not anymore. In addition to my kiwi cake recipe, I discovered that mashed kiwis make a great sauce for fish. Next time you have overripe kiwi fruit, try mashing it in a bowl and tasting it. It's tangy and sweet at the same time. The crunch of little seeds adds nice texture. I added Asian flavors and put the resulting sauce on top of a simply cooked piece of salmon, but I bet this sauce would be good on halibut, scallops, shrimp or even fried calamari. The sauce keeps in fridge for at least 3 days.

Another way to use mashed kiwi fruit is in guacamole. It has an amazing ability to keep your guac from browning, must be all that vitamin C. What fruits or vegetables have you saved from the compost heap? I'd love to hear your success stories!

Note: When you cook fish you may be frustrated that it is overcooked by the time it gets to the table. Always take the fish off the heat or out of the oven a minute or two before it is completely cooked since it will continue cooking with the carryover heat.

Kiwi Sauce for Salmon
serves 2

2 fillets wild or sustainably farmed salmon, about 12 ounces
Salt and freshly ground pepper
1 garlic clove, grated or finely mined
1/2 teaspoon grated fresh ginger

1 green kiwi, a bit overripe is fine
1/4 teaspoon grated fresh ginger
1/4 teaspoon soy sauce
Sriracha hot chili sauce, to taste, a couple of drops is fine

Preheat oven to 375 degrees. Place fish skin side down on a foil-lined rimmed sheet pan, season with salt and pepper and rub with grated garlic and ginger and bake until not quite cooked through, about 10 minutes, it may take a few minutes longer if your fish is very thick.

Meanwhile mash the kiwi in a bowl and add the ginger, soy and Sriracha sauce and stir to combine. Plate fish and top with sauce.


Zespri is sponsoring a kiwi recipe contest, if you have a recipe to submit, find more details here.

Tiranga/Tricolour Biriyani


2 cups basmati rice
1/2 cup mixed vegetables (carrot, peas, beans, cauliflower)
3 tbsp oil
1 onion chopped lengthwise
Few cashews
1 potato chopped lengthwise
1 tsp turmeric powder
Salt to taste
3 cloves
Piece of cinnamon
1 bay leaf
1/2 cup beaten curd
1 tsp garam masala powder

To grind to paste

1/2 cup chopped coriander leaves
2 green chillies
Piece of ginger
2 tbsp grated coconut
1 chopped onion

Wash and soak the rice for 10 minutes. Add salt, cinnamon, bayleaf, cloves, 1 tsp oil and cook the rice till soft. Divide into three portions.

Heat the 2 tbsp oil, add onion, potato, cashews and fry till onions start getting brown. Add turmeric and one portion of the rice. Mix well.

Grind the masala paste and heat with 2 tsp oil..Add the curd, garam masala and keep stirring till it starts leaving oil and gets thick. Add a little salt and then add the second portion of rice and mix without breaking the rice.

Add cooked vegetables to the third portion and keep ready.

Take a kadai, spread some fried onions in the base. Next spread a layer of the rice with yellow colour. Then spread the plain rice with vegetables as the second layer. Finally spread the third portion of rice with masala paste. Press well and cook covered on low flame for 5-10 minutes.

Serve hot with raita of your choice.
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Friday, July 17, 2009

Kadai sabzi


2 cups mixed vegetables (beans, carrot, cauliflower, peas)
1 small capsicum
1 tomato chopped
1 onion chopped
2 tsp oil
1 tsp turmeric powder
Salt to taste
1 tsp garam masala powder
1 tsp dhania-jeera powder
Paste of 2 small red chillies
1 green chilli (optional)
1/2 tsp ginger paste
Coriander leaves to garnish

Heat oil, add onion and fry for 2 mins. Add ginger paste, green chilli, red chilli paste, tomato, capsicum and mixed vegetables. Add little water and cook covered till soft. Add turmeric powder, dhania-jeera powder, salt and garam masala powder and mix well. Cook till the sabzi gets dry.

Garnish with coriander leaves and serve hot with rotis.
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Atte ka halwa


1 cup wheat flour
3/4 cup sugar
Pinch of food colour
3 tbsp ghee
1 tsp cardamom powder
Roasted nuts and raisins

Heat ghee and add the wheat flour. Keep roasting it till nice aroma comes and colour starts changing. Add 3 cups of hot water to it and mix well without lumps.

Add cardamom powder, food colour and sugar to it and keep stirring till it gets thick and starts leaving the sides. At this stage more ghee can be added if required.

Garnish with nuts and raisins.

Atte ka halwa goes to Sireesha for her CFK:Wheat event started by Sharmi
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Vazhakaai (raw banana) Bajji


1 cup gram flour
1/4 cup rice flour
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
Pinch of cooking soda
1 Raw banana
Oil to fry

Make a thick batter of gram flour, rice flour, turmeric powder, red chilli powder, salt and cooking soda. Peel the skin of the raw banana and cut it into thin slices lengthwise.

Dip the slices in the gram flour batter and fry them in hot oil till golden brown. Use a tissue paper to drain out excess oil and serve hot with chutney of your choice.

This is my second entry to WYF:Fried snack event..

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Thursday, July 16, 2009

Potato Breadizza

Breadizza is the name decided upon for bread based pizza..Some more versions of this type of pizza will appear on the blog soon..


Bread slices
Mozarella cheese as required
Pepper powder
Oregano powder
Onion slices
Tomato ketchup
Potato sabzi (boiled potatoes cut lengthwise and tempered with cumin seeds, turmeric, red chilli powder and salt)

Spread ketchup on the bread slices. Arrange potato slices and onion rings over it.

Spread grated cheese over it and sprinkle pepper powder and oregano powder over it.

Grill in the microwave till the cheese melts. Alternatively you can use the bread toaster without putting up another slice over the bread to let the cheese melt.

To make closed sandwiches, just cover the breadizza with another slice of bread before putting it in the toaster.
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Tuesday, July 14, 2009

Interview on NaariSakhi

The first interview about our blogs is published by NaariSakhi under their Sakhinet segment. Thanks Naarisakhi for giving this honour and opportunity to share our experiences on blogging.

Apart from the Women's Forum that covers diverse topics related to women health, beauty, food, hobbies; Naarisakhi also hosts several contests. It is a one-stop fun place where you will get all the information you require and enjoy every minute that you spend there. You are most welcome to join Naarisakhi by registering yourself there.

*** For all those who were curious to know my name and have been mailing me for it, your question is answered there.

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Avalakki Bisibela bhath

This Karnataka special dish is made of beaten rice/poha instead of normal rice.


1 cup poha (washed in soaked in just enough water for 15 mins)
1/3 cup Redgram dal (Tur dal)
Tamarind- a small lemon size
1 tsp Mustard seeds
1 tsp Bengalgram dal
1 tsp Blackgram dal
Groundnuts- few
Curry leaves- few
Carrot- 1
1/4 cup Peas
Beans- 10
1/4 tsp Turmeric powder
Jaggery- little
Coriander leaves for garnishing
Salt to taste
2 tbsp Oil

For masala paste
1 1/2 tsp Bengalgram dal
1 tsp Blackgram dal
1/2 tsp Coriander seeds
2 Red chilli
Cinnamon stick- a small piece
2 Cloves
2 Cardamom
3 tsps Coconut powder

Cut the carrot and beans into long pieces. Pressure cook the vegetables and dal seperately till soft.

Soak the tamarind in some warm water and extract the juice. Roast the masala ingredients and grind it to a paste.

Heat oil, add mustard seeds, bengalgram dal, blackgram dal. When it starts spluttering, add the curry leaves, groundnuts, turmeric powder and finally the extracted tamarind juice. Add the masala paste, salt, cooked dal, vegetables and jaggery. Let it cook for some time.

Finally add the soaked poha and mix well. Let it cook for five minutes.

Garnish with coriander leaves and some ghee. Serve hot with raita of your choice and chips.

Sending over to Margot's Wholesome Lunchbox event
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Monday, July 13, 2009

Sabudana vada

This recipe is adapted from Asha's version at Foodies hope specially for the T&T event guest hosted this month by Ashwini. No changes have been made to the original recipe


1 cup sabudana (also called sago)
1 small boiled and mashed potato
3/4 cup maida/all purpose flour
1/2 cup rice flour
Salt to taste
1 small onion chopped
1/2 cup curds
2 tsp cumin seeds
2 tsp white sesame seeds
1/2 tsp ginger paste
1/2 tsp green chilli paste
Few curry leaves
A bit of baking soda
Oil to fry

Soak sago in a mixture of curd and water for 2-3 hours till soft. Add the rest of the ingredients and mix well. Make medium sized balls, flatten them and fry in hot oil till crisp and well cooked. The oil shouldnt be extremely hot as it will make the outer layer dark but inner portion of the vada will stay uncooked.

Serve hot with chutney/sauce.

This is also my first entry to WYF:Fried snack event hosted at this blog all this month

Waiting to see what is your favourite fried snack !!!!!!
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