Wednesday, September 30, 2009

Halloween Table ~ Christel Jensen

Get ready to be spooked, as we start off the month of Halloween with a party table made by Christel Jensen ...

OTD Bush a sneak peek

OTD Bush
You may have eaten at Slanted Door or even at Out The Door either at the Ferry Building or at San Francisco Centre, but you're going to want to try OTD Bush in the Fillmore. In addition to many of the dishes that Chef Charles Phan is famous for such as Vietnamese Spring Rolls and the Jicama and Grapefruit Salad or the Chicken Claypot, OTD Bush offers something else entirely. Breakfast!

I love breakfast but let's face it, going out for breakfast in this town usually means American fare, dim sum or maybe Mexican food. Now there is something new, Vietnamese food. At a press preview I got tastes of a lot of deliciousness. Hats off to Pastry Chef Chucky Dugo for a whole bunch of sweet and savory treats to dig into. I was crazy about the crunchy-on-the-outside, fluffy-on-the-inside Beignets, Crepes with apples, Warm Banana Sticky Rice with toasted coconut and sweet and savory style pate choux pastries. The little puff pastries were still slightly eggy on the inside, just the way I like them.

For breakfast traditionalists, there are several different egg dishes, including a Fried Egg with pâté and baguette. The Coconut Pull Bread was a big hit with almost everyone but I found the filling a bit cloying. For a pre-opening event the food was amazingly good. I do hope guests warm up to the comforting Chicken Porridge flavored with rau ram, crispy shallots and black pepper. It's just the thing when you are feeling a bit under the weather. Prices on the breakfast menu range from $3 for steamed buns stuffed with gingery chicken, mushrooms or pork to $13 for the Poached Sun Hill Farms Eggs with braised Niman Ranch brisket and crispy potatoes. Most dishes are under $10.

Like the other locations OTD is modern and clean. This location features cool blue green tile, warm wood, marble counters and an open kitchen that runs practically the whole length of the long and narrow space. Lunch and dinner menus look promising as well. I just hope my dyslexic brain can be convinced that the servers t-shirts don't actually proclaim them as sufferers of OCD.

OTD Bush
2232 Bush St @ Fillmore
San Francisco

Chocolate Orange Tart ~ Jocelyn Teo

For more minis by Jocelyn Teo, visit:

Budding blogger: Prajakta

Budding blogger series introduces new bloggers (those blogging from Jan '09) every wednesday and promotes their blogs through Simple Indian Food. If you are interested in being a part of this series, please mail me a short description about your blog, the cuisine you specialize and your objective in blogging to

This week, we have Pari's blog Foodelicious. The variety in cuisines presented in this blog are superb. Have a look what Pari has to say about her blog -

Hi ! I am Prajakta fondly called Pari and my blog is called Foodelicious

I started blogging since late May’09. I started this blog for two reasons, firstly, to share my interest in cooking with the world and secondly to make myself very busy so that I do not face boredom :-).

I am a born and brought up North Indian Maharashtrian, married to a Kannadiga so my blog has a collection of North Indian, Maharashtrian and Kannada cuisine, as well as my experimental cooking. So one can read about cakes, chocolates and snacks to Bharleli Vaangi, Bissi Bele Bhaath etc. in my blog.

People find it easier to understand a recipe if there’s a pictorial and theoretical explanation simultaneously. As far as possible I try to post step by step method of preparation in my posts which has now become my blog’s forte.

Tuesday, September 29, 2009

Judging the National Beef Cook-Off 2009

Beef Cook-Off
Last week I was one of the judges at the National Beef Cook-Off. It's one of the top culinary contests in the United States, held once every two years with $70,000 in prize money. It was interesting to see what contestants included in their recipes. Trendy ingredients and "superfoods" like walnuts and pomegranates made it into multiple recipes. There were familiar flavors like balsamic vinegar, chipotle and blue cheese, and more exotic ingredients like pistachios and quinoa.

I tasted 15 dishes culled from about 2,000 entries. In each category there was a clear winner and a very delicious dish that anyone could make at home. Should you be interested in entering a cooking competition, the most common mistakes that contestants made were:

* Under seasoning the food, some dishes really needed salt

* Not paying attention to texture, some dishes were very mushy

* Not having a satisfying balance of flavors--too rich or too little acid

* Not cooking the beef for the right amount of time

* Using too many ingredients in one dish creating muddled flavors

Sonoma Steaks with Vegetable Bocconcini
In the end, simplicity won with a dish in the Live Well with Fast & Convenient Grilled Beef category. Sonoma Steaks with Vegetable Bocconcini combines Summer vegetables--zucchini, bell peppers and grape tomatoes with grilled steak and mozzarella. It would be great for a pot luck or barbecue dinner. It has very few ingredients but uses some innovative techniques including doctoring the herb marinade from the bocconcini mozzarella balls and microwaving the mozzarella balls to take the chill off and soften them just slightly.

Most of my favorite dishes came from the teen category. I enjoyed the Rustic Beef Caldo which I will cook longer than the recipe indicates, and the Southeast Asian Steak Salad. I also want to try the Sicilian Beef Short Ribs but I would replace the grape juice with a dry red wine.

I was honored to be included with the other judges, Betsy Wray, editor in chief (pictured), Cooking Pleasures magazine; Michael Bauer of the San Francisco Chronicle, Jackie Plant, food and nutrition director, Woman's Day magazine; and Niesha Lofing, food and family writer, The Sacramento Bee. Past judges of the contest include Julia Child and James Beard.

To learn more about how long to marinate beef and the best cooking methods for each cut, visit Beef It's What's for DInner

Michael Bauer's blog post

"Beef ambassador's" videos

Orange Juice & Lemonade ~ Betty Hagen

Urad dal paratha


Dough as in urad dal poori
Ajwain/thymol seeds

Make balls of the dough. Roll out a ball into thick roti, spread little ghee and then spread thymol seeds. Fold like paper fan, twist and roll into a round. Press and roll slightly like laccha paratha. Cook on hot tava with little oil/ghee till brown spots appear on both sides and it is well cooked.

Serve hot with spicy side dish.

Reposting Chocolate Milkshake with icecream for CFK:Chocolate event started by Sharmi and guest hosted by Hema

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Monday, September 28, 2009

Why do YOU cook, Sean Timberlake & DPaul?

Canned Tomatoes
Photo credit: DPaul

Sean and DPaul aren't just home cooks they are home canners, unafraid to take on one hundred pounds of tomatoes at a time. They are also culinary explorers, bakers, and cocktail makers, not to mention charming dinner companions. Their posts at Hedonia share a joie de vivre and a taste for all things delicious from the simplest down home barbecue to dinners at Alinea.

"DPaul and I are both pretty adept in the kitchen, though we tend to do different things. When he's cooking, I'm the de facto sous chef. Unlike him, I love prepping. I find zen in the methodical and repetitious tasks in the kitchen like chopping, and really enjoy working with a knife. I also love cooking as an alchemical process. I enjoy watching flour and egg transform into cool, silky pasta, or fruit and sugar into viscous jam. It's truly magical to me."

Coconut rava ladoo


1 cup fine rava (dry roasted chiroti rava)
1/2 cup dry coconut powder
1 cup sugar
Ghee - as per requirement
1/2 tsp Cardamom powder
Few cashews broken into small pieces
Few dry grapes

Grind the rava and sugar together in the mixie to get a fine powder.

Roast the cashews in little ghee and add it to the powder. Add dry grapes and cardamom powder. Heat about 2 tbsp ghee and fry the dry coconut powder till it changes colour to golden brown. Add this also to the rava mixture.

Melt ghee (you will require between 1/4 cup to 1/2 cup, depending on how you prefer it) and mix well. If you dont like much of ghee, you can sprinkle little milk to help in making ladoos.

Make small round balls. Quick coconut rava ladoo ready.

Sending this over to Saraswati for her "Sweets and Savouries" event

And to Shanthi's Dussehra, Dhanteras and Diwali event

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Sunday, September 27, 2009

Langoustine Salad ~ Teresa Martínez

To view more minis by Teresa Martínez, visit:

Super Blogger Sunday: Priya of Easy n tasty recipes

Priya started off with a bang with 15 recipes on her first day of blogging. She posted 111 recipes during the first month and continues to post an average of 2 recipes every month..Her energy levels and interest in cooking and blogging are astounding. She excels in Vegetarian, Non vegetarian, baking and International cuisine too..

EC: Tell us something about yourself

Priya : I recently celebrated my first blog anniversary and really very glad for it..I have been always attracted towards this blogsphere but i took really a long time to enter to blog world coz i was thinking that it will be really very hard to rest and post dishes..I can definitely say that if cooking is our passion anything is possible in this blogsphere which pulled me to go for a year and almost 700 recipes...

I have a handicraft blog, which is my other passion..I love knitting, embroidery, tailoring and many more interesting crafts works..Am trying to post few of my crafts in my craft's blog as my food blog takes most of my leisure time..Have a visit to my craft blog and here is the link....

Am a part time working woman and i spend my rest of the day with my part time job helps a lot to manage my day, family and my passions..Earlier i was posting my recipes in an another blog, but few of my friends pulled me to start a blog and i started this blog to put all my posts together, its was just a pass time before but now am an addict to this blogworld..

I dont cook specially for the blog, but i plan to participate most of the events going through the blog with the ingredients presents in my pantry..sometimes i wont even plan, fortunately some dishes i have prepared fits fabulously to the event..I spend my free time in blogging and visiting many other blogger friend's blog to enjoy the virtual treats and leaving comments ,my one more pass time..

EC: Who encouraged you and what was your idea behind this food blog ??

Priya: Some of my friends encouraged me to start a food blog and Ramya of Ramya's Kitchen Corner was the one who helped me a lot and cleared my doubts..When i talked about starting food blog to my husband, he encouraged me a he is my first and best critic ..

EC: Although your blog is just a little more than a year old, you have crossed 700 recipes..that is almost 2 recipes each day on an average..How do you manage to have the energy and enthusiasm to cook so much ??

Priya : To say frankly, am posting wat i prepared for our lunch and dinner, i do cook sometimes two or three dishes in a day..sometimes i used to plan before preparing my dishes regarding the events going through the blogsphere, thats the secret of my 700recipes..

EC: Have you ever faced plagiarism. Any tips to deal with it

Priya: Its happened once, but after leaving few messages and reported to google, they have completely removed that site..Its completely ridiculous and i dunno how people enjoy doing this shameful act..Hope those peoples will respect the hardwork and efforts we put on our space..Watermarking our pictures was the best and better way to stop plagiarism, eventhough some peoples are still stealing our hard works..

EC: How has blogging brought about a change in your life ?

Priya: I got really a bunch of friends through blogging, many of them are my regular visitors and leaves their encouraging words which helps really to keep my energy and enthu to post and keep my blog active..I learned so many regional cuisines, eggless versions bakes, vegan bakes and so many things espeically regarding photography..

EC: Any memorable incident relating to blogging that would you would like to share

Priya: I won my first cook book through blogging, which is really a memorable and happy moment i never ever forget in life..

EC: Your favourite vegetarian recipe

Priya: Though i have a huge list of dishes, my favourite always goes to Paneer Jalfrezi..

Saturday, September 26, 2009

Nigiri & Onigiri ~ Jocelyn Teo

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Rajma sundal


2 cups rajma (kidney beans) soaked overnight
2 tsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
Few curry leaves
1 red chilli cut into 2
Finely chopped coriander leaves
Salt to taste
2 tbsp grated coconut

Pressure cook the rajma with just enough water till soft.

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add the red chillies and curry leaves. Add rajma and salt. Mix well till dry. Add coriander leaves, grated coconut and mix well. Serve

P.S. All sundals can be served as salads too..

Sending over to Yasmeen for her Guilt free snacks event

Thanks SriLekha for the awards.

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Friday, September 25, 2009

Peanut Butter & Banana Sandwich: Recipe

Peanut Butter Banana Sandwich
There's no getting around it. If you want to eat cheap and healthy food, peanut butter is a natural choice. I know some people can't stand the stuff, but I rather like it. What I don't really like are peanut butter and jelly sandwiches. This year during the Hunger Challenge I didn't buy any jam, but I did splurge on some bananas at about 30¢ a piece. Because they are large, I only needed a half a banana to make this sandwich. I like it open face, but you could easily slap another piece of bread on it.

The good thing about eating something like this is that it's tasty, filling and nutritious, but also well under budget, allowing more money for other meals. But this like almost all my meals is starchy and while it might satiate my hunger it doesn't give me as much energy as I would like. Living on a limited budget is all about making choices. It's not terrible, but left to my own devices I might choose this sandwich no more than once a year.

Last year I took the Hunger Challenge a week before the official dates. This year I shopped for the Challenge, cooked for the Challenge but my schedule made participating for one full week really hard. Because my career involves food--especially developing recipes and writing about food, there were just too many events that got in the way. Within the space of two short weeks in addition to my regular workload, I had dinner with several clients and colleagues, I worked on seven recipes for two corporate clients, got ready for a food blog conference, made two guest appearances at writing classes, celebrated the Jewish New Year, and judged a national cook-off (more about that later). I'm not trying to make excuses, but I do realize that if I was on limited budget I would not have been able to do all those work related but fun food oriented things.

Don't get me wrong, I ate plenty of Hunger Challenge meals these past two weeks, I just wasn't able to give the Challenge my full attention. But I do hope my experiences and posts helped to raise awareness. Thanks for sticking it out with me during a couple of tough weeks.

Peanut Butter and Banana Sandwich
1 serving, about 34¢

1 slice whole wheat bread, 19¢
1 Tablespoon peanut butter, 10¢
1/2 banana, 15¢

Spread bread with peanut butter, top with thinly sliced banana.

Lobster Love ~ Linda Cummings

Linda's favorite: Lobster Thermidor! The lobster has been halved and the shells filled with the meat which was covered in a delicious sauce before being grilled! The dish is garnished very simply with lettuce, quartered tomato and olive ... nothing should detract from the delicate flavors of the lobster after all!

Michelin Star Lobster served with Melba toast, salad and baby beetroot leaves, a dollop of mayonnaise and a jar of delicious tomatoes in a fabulously flavored oil...

Peanut sundal


2 cups peanut (soaked for 2 hours and pressure cooked)
2 tsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
Salt to taste
Few curry leaves
1 green chilli slit
2 tbsp Grated coconut
1/2 tsp lemon juice
Finely chopped coriander leaves

Heat oil, add mustard seeds. When it splutters, add bengalgram dal, blackgram dal, green chillies and curry leaves. Add cooked peanuts, salt and cook till dry. Add coriander leaves, grated coconut and lemon juice and mix well.

Sending over to Srivalli for her Kids Delight event.
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Thursday, September 24, 2009

Carrot Salad Recipe

Carrot Salad
As I mentioned in my first Hunger Challenge post this past Sunday, carrots are a bargain. They are nutrient dense, much cheaper than salad greens and can be served so many different ways. Last year I missed eating salad during the Challenge. This year I was determined to try to come up with some kind of a budget-friendly salad and carrots came to the rescue. All my recipes last year were for one pot style meals. They are easy on the wallet but don't allow for much variety on the plate.

Remember those carrot and raisin salads you ate as a child? I really didn't want to make one of those. This has more of a tangy profile than a sweet one. It's inspired by a Moroccan version that I found in Claudia Roden's The New Book of Middle Eastern Food. I'm particularly pleased with how this recipe turned out. It goes well with sandwiches and as a side dish but can also be served as a snack. I can actually imagine making this beyond the Challenge.

Food isn't just a source of nourishment. Food provides comfort, adventure, and a means for sharing experiences. Day after day the Challenge reminds me not so much of being hungry, but of feeling deprived. I miss chocolate and tea and dessert and fresh fruit and salad and the sharing of a really good time around the dinner table.

Carrot Salad
Make 6 servings about 43¢ per serving

1 1/2 pounds carrots $1.47
Juice of 1 lemon 69¢
2 Tablespoons olive oil 36¢
1 garlic clove, minced 6¢
1 teaspoon ground cumin or to taste

Combine the lemon juice, olive oil, garlic and cumin in a serving bowl. Slice the carrots into 1/8th inch thick disks. Toss the carrots with the dressing, season aggressively with salt and taste.

Sandwiches ~ Oiseau deNim

Patani (green peas) sundal


2 cups dried green peas (soaked overnight)
Salt to taste
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
1/4 cup grated coconut
Few curry leaves

Pressure cook the peas till soft. Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves and then cooked peas. Add salt, vangi bhath powder and grated coconut. Mix well and serve.
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Wednesday, September 23, 2009

Chocolate-Kissed Walnut Cookies

Chocolate walnut cookies
Sometimes one wishes to indulge into a little sweet treat, but at the same time, its nice if one can make something that takes very few ingredients, and less time to prepare, yet can satisfy your craving. On a cold Saturday afternoon, that's precisely what I felt. I was bored, and wanted to bake something simple. SO I opened my pantry and the first thing I saw was a bag of walnuts gawking straight at me. SO I picked it up, and went for the quintessential all-purpose flour, sugar and butter, and decide to bake these simple yet beautiful and crunchy walnut cookies. With less than 5 ingredients, it is indeed one of the most easy recipes, with an end product that is sure to delight you and your family! I just added some chocolate topping to give it that extra zing!

I'm sending these to Aparna who's hosting this month's Monthly Mingle featuring High-Tea Treats! Hope she likes them:)

Makes about 18-20 cookies

1 cup all-purpose flour
1/2 cup ground walnuts
4 oz butter - at room temperature
1/4 cup sugar
Hershey's chocolate syrup

Preheat your oven to 350 deg F. Line two baking sheets with parchment paper and set aside.

In a bowl, cream butter with sugar until light and fluffy, about 7-8 mins.

In another bowl, whisk together the flour and ground walnuts and add to the creamed butter mixture. Mix until well combined to form a soft dough. Do not knead a lot as this can get pretty sticky. Use some all-purpose flour for dusting.

Now refrigerate the dough for 30 minutes. This makes is easier to shape the cookies.

Take a teaspoonful of dough in your hand, form a small ball, and press lightly in the center with your finger to make a shallow hole (use light pressure with your thumb or index finger). You can even roll out the dough to make a big 1/2 inch thick round, then use a cookie-cutter to make smaller cookies.

Arrange the cookies on the baking trays, 2 inches apart. Leave enough space as they will spread a bit as they bake. Bake for 15 minutes, until the edges are slightly colored and the cookies look firm.

Let the cookies cool completely on a wire rack, then you can store them in an air-tight container. Right before serving, fill the holes with Chocolate syrup. Or, you can fill the holes with melted chocolate ganache, then refrigerate them till it solidifies, and store in an airtight box for a few days.

Lentil & Potato Curry Recipe

Lentil & Potato Curry
When I saw the Lentil & Potato Curry recipe in Mark Bittman's How to Cook Everything Vegetarian cookbook I thought it would be a budget friendly recipe. I can't seem to shake the idea that potatoes are inexpensive. The truth is, they are not. Organic potatoes, the only ones I could find at Whole Foods, were $1.49 a pound. One large potato? About a pound. But potatoes are high in Vitamin C and B6 and leaving the skin on provides good fiber so they are a good pick when it comes to nutrition.

I don't know about you, but I can barely cook anything without onions and garlic. I couldn't help but notice Bittman's recipe was missing those two crucial ingredients so I added them. I was able to get away with buying a very small portion of lentils in the bulk section. Sometimes buying a larger package is more economical but in this case it wouldn't have saved me any money. Can half a cup of lentils and one potato serve two people? In this recipe it can.

Lentil and Potato Curry is a bit like stone soup, the more stuff you add to it, the better it's likely to be. I'd love to serve it topped with a dollop of yogurt, a bit of chutney, a sprinkling of chopped cilantro, some rice and a fresh green vegetable like spinach, but staying on a strict budget means making sacrifices.

Lentil & Potato Curry
makes 2 servings about $1.38 per serving

1 Tablespoon vegetable oil 5¢
1/2 onion, chopped 75¢
2 garlic cloves, mashed 10¢
1/2 cup brown lentils 36¢
2 cups water, or more as needed
1 1/2 teaspoons curry powder (I considered this pantry supplies)
1 large potato, cut into chunks $1.49

In a large saucepan heat the oil over medium heat. Cook the onions for 8 minutes or until soft and golden. Add the garlic and curry and saute for another minute. Add the lentils and water. Simmer partially covered for 15 minutes. Add the potato and cover pan. Gently simmer for 15 minutes or until lentils and potatoes are cooked through. Season with salt and pepper. Optional: top with yogurt and cilantro.

Peanut Butter & Jam Sandwich ~ Betsy Niederer

Budding blogger : Sandhya

Starting today, every wednesday a new blogger will be introduced in the "Budding blogger" series..New bloggers (those blogging from Jan '09) who would like to promote their blogs through Simple Indian Food, please mail me a short description about your blog, the cuisine you specialize and your objective in blogging to

This week meet Sandhya of Sandhya's Kitchen. Beautiful pictures, information about goodness of the key ingredient and a variety of recipes add to the attractiveness of this blog. :

Sandhya says -

My Love & Passion for Cooking grew after meeting this handsome Hunk Hari who would never tire of praising & appreciating everything I cook. No matter how disasterous it could be. By Product of this Passion is Sandhya's Kitchen.

Sandhya's Kitchen is a very passionate culinary corner where I ponder & experiment Cooking. .Looking forward to make it a onestop location for any kind of Vegetarian Breaks in years to come.

Just a week more to go for the WYF: Festive treat event to end..Rush in your entries

Tuesday, September 22, 2009

Parsley Pesto Recipe

Parsley Pesto
Eating on a budget is possible, but it's not exactly exciting. To be honest, despite my success with recipes I developed last year during the Hunger Challenge I didn't make any of them again after the Challenge was over. They were too plain, sad reminders of a week of limitations. My desire this year is to coax maximum flavor out of inexpensive dishes and not rely on my old standbys, bacon and parmesan cheese. The Challenge seems to be turning me into a vegan.

One recipe I've been trying to rethink is pesto. In this version I replaced basil with parsley, took out the cheese and olive oil, used pumpkin seeds in place of pine nuts and used a bit of bread to give the sauce some texture. I credit cookbook author Sally Schneider with that idea. She uses a mixture of bread and water to create creamy texture that tricks you into thinking you are eating something made with oil or fat. The nice thing about this sauce is that in addition to using it on pasta, you could also serve it with chicken, vegetables or even fish, assuming you caught some that is.

The pesto was pretty good on angel hair pasta with a sprinkling of toasted bread crumbs on top, an Italian "cucina povera" technique. It acts as a stand in for parmesan cheese because it is crunchy and a little salty. I will admit, without the parmesan this sauce does need more salt than conventional pesto. Since pasta can be found for 99¢ a package or about 25¢ a serving I leave it up to you to decide if you want to add a drizzle of olive oil..

Parsley Pesto
About 1 cup, 6 servings about 34¢ per serving

1 bunch parsley $1.49
1 garlic clove, smashed 5¢
1/2 slice soft bread, wheat or white 10¢
2 Tablespoons raw pumpkin seeds, shelled 40¢
1/2 - 2/3 cup water or more as needed
Salt to taste

In a dry (no oil) non-stick pan over medium heat toast the pumpkin seeds for about 2 minutes or until they begin to lighten in color and get crispy. Roughly chop the parsley and stems, trimming the very end of the stems off. Put the water in the blender first, then add the parsley, garlic, pumpkin seeds and the bread. Whirl until pureed, adding more water if necessary. Season to taste with salt. Serve over pasta, chicken, bread, etc.

Picnic ~ Linda Cummings

Ode to Autumn ~ Kim Burke

For more minis by Kim Burke, visit:

Snakegourd curry


2 cups chopped snakegourd
1/4 cup green gram dal (soaked for 1 hr)
Salt to taste
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
Bit of asafoetida

Cook the greengram dal with little water till soft. Cook snakegourd seperately till soft. Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add asafoetida and then cooked snakegourd and greengram dal. Add salt and mix well.

Serve with rice.
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Monday, September 21, 2009

Urad dal poori

Congrats Prasu, Shanthi and Sailaja for winning the WYF:Breakfast event.

2 cups wheat flour
1/2 cup blackgram dal (soaked for 2 hrs)
Salt to taste
Bit of asafoetida
2 tbsp crushed kasoori methi
Oil to fry

Grind the blackgram dal without water to a smooth paste. Add flour, salt, asafoetida, crushed kasoori methi and make a soft dough. Add flour little by little so that the dough doesnt get hard. In case it continues to remain sticky, add some more flour to get the required consistency.
Add 2 tsp oil and mix well. Keep covered for 15 mins and then make small balls. Roll into pooris and deep fry in hot oil.

Serve with some spicy side dish.
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