Happy Makar Sankranti

Happy Makar Sankranti/Pongal to all my readers !!

Relocating just got Qui(c)kr

For someone who has had to change five cities in the span of seven years, I can vouch that it is an exercise in confusion and utter frustration. Deciding which stuff to keep and what to sell off, calculating whether the relocation expenses would be sufficient to cover all expenses and finally the pain of searching for a new house are some of the bigger concerns when shifting to a new city.

But things just got quicker and easier thanks to Quikr. I discovered that it is like a one stop solution for all my needs. From finalizing the movers and packers to finding my current flat to buying a second-hand bed for the guest room, I found it all on their website when I moved to Bangalore in 2012 .That too at a decent price. And since the Ad for the flat was posted by the owner himself, it saved me a good amount in terms of brokerage charges. It also helped me to dispose off an old TV stand which did not go with the decor of the living area and was too big for the other rooms. It felt good to manage everything (including a mischievous toddler) on the home front by myself even as my husband grappled with settling down in a new office.

And I ended up recommending it to my neighbors who also bought their sofa, a computer table and a study table from Quikr and that too from the same seller. The guy who sold the stuff had set up house just an year back and had been asked to move to US for a long term assignment by his company. My neighbours actually loved the stuff which was in very good condition. Though some people have a thing about buying used stuff, it is the logical thing to do when you work in a sector that calls for frequent job change and changing cities. Most of my IT friends would apply and swear by the equation -
amount earned from selling in city 1 + relocation allowance = amount spent in buying in city 2.

That is why is becomes equally important to get a good price for the furniture/electronic goods that one is selling. With Quikr it is as easy as posting an Ad, chatting up with the buyer and fixing an appointment and finally selling the goods. Of course, you get to quote the price you want for the stuff and if the buyer likes it, the deal is closed.

Another great thing about it is that you can pick any kind of services from their website. So whether you require someone for pest-control or a cleaning lady or a cook, it is possible to find someone on Quikr. I even helped my in-laws staying in Bhubaneshwar to find a full time domestic help through the services of Quikr. Yeah they have a presence in 900 cities which makes it all the more convenient no matter whichever city one is relocating to. Do I need more reasons to recommend Quikr to my family/friends/acquaintances who are moving to Bangalore ?

This post is written for Quikr (Bangalore) .

Fish Curry

I love fish curry...the tantalizing red color, the aroma that tingles the nose, the heat bombs that explode on the tongue, the warm feeling that leave one guessing about the complexity of spices, everything about it is ambrosia to me. And that is why I keep trying out different varieties from different states of India..spicy, tangy, sweet, thick gravy, thin gravy...just about anything that catches my eye.

But of late I was feeling a bit confused about which one to cook, so I just threw in a bit of this and a bit of that and ended up with a lip-smacking curry. Some mustard paste, a little onion-ginger-garlic-masala paste, some yogurt, about half a cup of finely chopped tomatoes and of course the lightly fried fish are the core ingredients that go into this dish. With so many ingredients, it becomes important to get the proportions right especially as this curry needs to be a light one (with a thin-gravy).

Read on for the recipe -

Preparation Time - 30 mins

Ingredients -

• 6 pieces Rohu fish 
• 2 tsp (heaped) onion-masala paste
• 3-4 tsp mustard masala paste
• 1/2 cup yogurt
• 1/2 cup finely chopped tomatoes
• 1 cup boiled potato cubes
• 1 1/2 tsp chili powder
• 1/5 tsp garam masala powder
• 1/2 tsp turmeric powder
• 1 tsp sugar
• 4 tsp oil
• salt to taste
• (Oil for shallow frying fish)
• coriander leaves for garnishing

Preparation - Marinate the fish with a pinch of turmeric and some salt. Shallow fry on both sides to a golden brown. Remove and keep aside on a tissue paper to absorb excess oil.

Beat the yogurt to break any lumps.

Cooking - Heat 4 tsp oil in a wok. Add the onion masala paste and fry lightly for 3 mins.

Add the mustard masala paste and fry for 1 minute (do not overdo).

Add the chopped tomatoes along with chili powder, turmeric and garam masala. Cover with a lid for 1-2 mins to allow tomatoes to soften. Fry for another minute.

Add about 4 cups boiling water. Adjust the salt and allow the curry to come to a rolling boil.

Let it boil for 2-3 mins before adding the fish and the boiled potatoes. Cover with a lid and let simmer for a while till you get the desired consistency.

Finally stir in the yogurt along with a little salt. Let it boil for 2-3 mins before adding the coriander leaves and removing the curry from the flame,

For onion masala paste - 1 large onion, 8-10 garlic flakes, 2 inch ginger, 2 dry red chilis, 1 tsp cumin seeds, 1 1/2 inch cinnamon stick, 2-3 green cardamoms. Grind everything together into a smooth paste.

For mustard masala paste - 3 tsp mustard seeds, 2 tsp cumin seeds, 7-8 garlic flakes, 1-2 green chili. Grind everything together into a smooth paste.

Sri Lankan Pumpkin Curry (Wattaka Kalu Pol)

Pumpkin Curry ??? No ways. Going by the way most people feel about this humble vegetable, I had actually put off posting the recipe. But leafing though my diary to sort out/refresh some of the low oil dishes that I have cooked over the years, I stumbled upon this gem of a recipe. I had first watched this curry being prepared by an old Sri Lankan lady on television but I could not catch all the ingredients that go into the making of this dish. So, when I searched for this recipe on the net, I stumbled upon Dani Venn's blog . She has a great collection of recipes and please do check them when you have the time.

Coming back to the recipe, I decided to stay true to the ingredients used (though I skipped the rice and desiccated coconut paste) but made some minor change in the order in which they go into the dish. Call it 'cultural conditioning' or whatever you like, but I could not understand the logic behind adding the tempering ingredients after frying the onion, ginger and garlic :). The curry turned out to be delicious (and amazingly aromatic) despite using so less oil.

Read on for the recipe -

Preparation Time - 25 mins

Ingredients -

For curry powder -

• 2 tbsp coriander seeds
• 1 tsp fennel seeds
• 1 tbsp cumin seeds
• 1 tsp black pepper
• 3 cardamon pods
• 2-3 dry red chilis
• Sprig of curry leaves
• 1 1/2 inch long cinnamon stick
• 1 teaspoon rice
• 1 tsp turmeric powder

Others -

• 1 tsp rice bran oil
• 1 medium sized onion(finely chopped)
• 3 garlic flakes (finely chopped)
• 1 tsp ginger (finely chopped)
• 1 red chili (broken into small pieces)
• 1 tsp mustard powder
• 1 tsp mustard seeds
• 2 tsp fenugreek seed
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2 sprig curry leaves
• 2 pandan leaves, roughly torn into pieces
• 500g pumpkin (peeled & diced into 1 1/2 inch cubes)
• 2 cups thick coconut milk

Preparation - Heat a frying pan. Add the rice to it and roast for 2-3 mins. Then add all other spices (except for turmeric) mentioned under 'For curry powder' and roast till they give off their fragrance.

Remove from flame and allow to cool down. Grind into a fine powder and mix turmeric with it. Since this is more than what you need for the curry, keep the rest of it in an air-tight bottle in the fridge.

Cooking - Heat the oil in a wok. Add the broken red chili, mustard and fenugreek seeds to it. Once they start popping, add the onions. Fry till translucent.

Add the chopped ginger and garlic. Fry for 2 mins before adding all the powdered spices.

Fry for a minute and then add the curry leaves, pandan leaves and pumpkin cubes.

Add the coconut milk to the wok and let it simmer on a low flame.

Once the pumpkin is cooked, add 2 levelled teaspoons of the curry powder and mix it well. (Add more curry powder if you like it spicy).

Remove from the flame and serve hot with white rice and yogurt.

Curd Rice /Thayir Sadam (Comfort food from down South)

"Does anyone need a recipe for curd rice ??", I blurted out in bewilderment. "Yes, in fact a lot of them do. Else they will keep dishing out variations that range from being chewy to being downright watery", replied by frustrated husband. He had had a particularly bad day at office and it was exacerbated by the unpalatable lunch that the caterer had chosen to serve. Though the curd rice served by the canteen guys is never the best, it was really bad that day and had my husband fuming.

Now even though I am not a South Indian, I have stayed down South for a long time and have picked up the nuances of quite a few South Indian recipes (especially the ones that my husband and kid adore). And I do make good curd rice ( a fact endorsed by my South Indian friends ). I find it easy, quick and quite soothing on the tummy. So, while it is a staple during the summers, I end up making it once in a while during the winters when I have had a heavy dinner on the previous night.

( Do not forget to check out the Odia version of this recipe - Dahi Pakhala )

Read on for my recipe -

Preparation Time - 10 mins

Ingredients -

• 1 cup cooked rice (needs to be cooked softer than usual)
• 1/4 cup milk
• 2/3 cup fresh yogurt
• 3 tbsp coarsely grated carrot
• 1 sprig curry leaves (finely chopped)
• 1-2 finely chopped green chilis
• 7-8 cashews (finely chopped)
• 1 tsp urad dal
• 1/4 tsp mustard seeds
• 1 dry red chili (I prefer Byadgi which gives a good flavor)
• a pinch of asafoetida
• 2 tsp oil
• salt to taste

Preparation - Take the still warm rice in a mixing bowl. Use the back of a heavy spoon to mash it up. Add warm milk little by little and mix it up.

Allow the rice and milk mix to cool down completely before adding the beaten curd. Add salt, grated carrot and chopped green chilis to the mixing bowl and mix everything thoroughly.

Heat the oil in a tempering pan. Add the mustard seeds, urad dal, cashews, dry red chili, asafoetida and curry leaves. Fry for 8-10 seconds.

Pour the tempering over the contents of the mixing bowl. Mix it uniformly.

Serve immediately along with a pickle and/or papad .

Note - If you are making it for kids, do not put any green chilis. Instead add about 1/2 tsp sugar and fruits like grapes (chopped into small bits), pineapple (chopped into small bits) and pomegranate. 

When 'No' did not mean 'Yes'

"Hello"

"Good Morning Maam. This is Sunita calling on behalf of Ronafone ( now 'rona' is the Hindi for cry and that is what I have been doing ever since I bought their SIM). Please confirm your number '973XXXXXXX'."

"Yes"

"Are you the user of this number?"

"Yes" ( Isn't it plainly obvious ??)

"Maam, would you like to activate a new plan for 3G ?"

"No, I do not require any 3G plans." (As it is my calls keep dropping due to the bad network and you guys have still not done anything about it despite logging a complaint)

"But Maam, 3G is already activated for your number. With this new plan you can get more download for just 50 rupees extra"

"What? But I did not activate 3G." (God....Rishabh keeps fiddling with my mobile all the time..what have you done this time kid??)

"Maam...would you like to go with the new 3G plan ?"

"No...and I would like to deactivate 3G. Please tell me how to go about it ?"

"Maam, I cannot do it. Please call XXX. It is a toll free number."

"But you just called for activating a new plan. Surely that means that you can deactivate/change the existing one....or you can take down my request and forward it to the concerning department"

"No Maam, I cannot do it. Please call XXX."

"I still do not understand why you cannot take my request"

"Maam, it is not possible for me to change/deactivate the existing plans"

"That means I need to call up some XXX customer care number and fight my way though the maze of an endless menu"

"Sorry for the inconvenience Maam. Please call XXX for deactivating 3G."

"Ok. Thank you."

"Thank you Maam. Have a nice day"

Gurubariya Ambila ( A rustic vegetable soup from Odisha )

Well...excuse me for the 'Gurubariya' bit . I kept thinking of a name for this recipe and could not come up with anything better. While the Ambila is a popular dish from Odisha which is somewhat similar to the Andhra rasam, this version is made only during Manabasa Gurubar or the thursdays of the Hindu month of Margasira. Devoid of the generous garlic tempering and made to include only a few select vegetables ( sweet potato, radish, banana stem & taro ) that are usually offered to Goddess Lakshmi, this has a unique taste which is unlike the regular vegetarian version (click here for recipe) or the non-vegetarian version(click here for recipe).

Read on -

Preparation Time - 15-20 mins

Ingredients -

• 1/2 cup radish (cut into circles)
• 1/4 cup sweet potato (cut into circles)
• 1/4 cup taro/arbi (cut into circles)
• 1/4 cup banana stem (cut into small pieces)
• 1 green chili
• 1 dry red chili
• 1 sprig curry leaves
• 1/2 tsp cumin seeds
• 1/2 tsp ginger juliennes (my addition)
• 1 tbsp jaggery
• 1 lemon sized ball of tamarind
• pinch of asafoetida
• salt to taste
• 1/5 tsp turmeric powder
• 1/2 tsp refined oil/ghee

Preparation - Mix the banana stem pieces with a bit of salt and set aside for 20 mins. Squeeze out the water from the pieces.

Soak the tamarind in 1/2 cup warm water for 15 mins. Mash it with hands and strain the liquid. Discard the solids.

Cooking - Add all the vegetables to a pressure cooker along with 4 cups of water, green chili, turmeric and salt to taste. Cook for 2 whistles. Remove from flame and keep aside till steam escapes.

Put the pressure cooker on a low flame. Add the jaggery and the tamarind to it. Allow to simmer for 6-7 mins. Adjust consistency.

Heat the oil/ghee in a small pan. Add the cumin seeds, asafoetida, broken red chili and curry leaves to it. Once it gets spluttering, pour the tempering over the contents of the pressure cooker. Boil for 1 minute before removing from flame.

Serve it hot with meals or enjoy as a light soup.

Whole Wheat Carrot Cake ( That's some Low calorie indulgence )

"How can a cake be healthy?", queried my husband. "It has to have sugar, butter/oil and maida", he elaborated. "How about we cut down on the sugar and oil, and replace the maida with atta ?", I replied. "What about the taste?", was the obvious question that followed. Humm. That last question sent me scurrying to my laptop for a godsend solution as any other plea regarding health was going to cut any ice with father and son. And I did find the prefect solution in Sanjeev Kapoor's recipe.

This recipe very cleverly substitutes a part of the wheat flour with grated carrot while going easy on the sugar and oil. The natural sweetness of carrots combined with the generous use of eggs gives this cake a deliciously moist texture and awesome flavours. Read on for the recipe -

Preparation Time - 1 hour 20 mins

Ingredients -

• 2 cups coarsely grated carrots
• 3/4 cup whole wheat flour (atta)
• 3 eggs
• 1/2 cup granulated sugar
• 2 tbsp rice bran oil
• 1/4 tsp baking powder
• 1/3 tsp Eno
• 1/2 tsp cinnamon powder
• a pinch of salt
• Baking dish - Borosil 1.2 L Square dish

Preparation - Grind the sugar into a powder.

Break the eggs into a bowl and beat them till fluffy. Add the powdered sugar and beat for 2-3 mins .

Stir in the grated carrot followed by the wheat flour, cinnamon powder, salt, Eno and baking powder.

Finally add the oil and mix everything together.

Baking - Heat an oven to 180 degrees Centigrade for 10 mins.

Grease and then dust the baking tray with a little flour. Pour the batter into it and place it in the center of the oven. Allow to bake for 45-50 mins or till a toothpick inserted into the center comes out clean.

Remove from the oven and allow to cool down. (Run a knife along the edges and flip it over while it is still a bit warm. This way it comes out clean)

Cut into pieces and serve along with some tea/coffee. (Since it is a moist cake, it is best to refrigerate any leftovers)

Note - Baking time will vary with the size of the baking dish.

Chicken Kheema Matar

A few days back I had posted the recipe for soya kheema matar . That had been inspired by the Kheema matar, a delicious recipe of minced mutton cooked along with fresh green peas. But as I have resolved to stay away from red meat this year, I substituted the mutton with chicken. I found it to be easy and quick, and one of the best side-dishes for hot puffed by rotis.

Read on for the easy recipe -

Preparation Time - 15-20 mins

Ingredients -

• 1 cup chicken kheema/minced chicken
• 1 cup shelled green peas (fresh ones only)
• 1 large tomato
• 1 medium sized onion
• 1 small boiled potato
• 1 green chili (finely chopped)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 tsp Kashmiri chili powder
• 1/3 tsp coriander powder
• 1/5 tsp Garam masala
• 1/4 tsp turmeric
• 2 inch long cinnamon stick
• 1-2 green cardamom
• 1-2 cloves
• 1 bay leaf
• 3 tbsp thick curd
• 3 tsp oil
• salt to taste
• fresh coriander leaves for garnishing

Preparation - Wash and drain the chicken kheema to remove excess water.

Chop the onion into medium sized pieces. The tomato can either be finely chopped or grind into a paste.

Peel and cut the potato into small pieces.

Beat the curd lightly with a spoon to break any lumps.

Cooking - Heat the oil in a pressure cooker. Throw in the whole garam masala. Add the onions and fry for 1-2 minutes before adding the ginger paste, garlic paste and green chili. Fry for 3-4 minutes till the raw smell goes off.

Add the chicken kheema at this point along with the coriander powder, turmeric powder, red chili powder and half of the garam masala. Fry for 4-5 minutes.

Add the tomato pieces and fry for 2-3 mins. Add the beaten curd and cook for another 2-3 mins.

Finally add the green peas, potato pieces, salt and remaining garam masala. Cook for 3-4 mins on low flame before removing from the stove.

Serve hot with rotis or even with some white rice.

Note - Add some meat masala to add that extra zing to this dish !! If making this dish with mutton kheema or country chicken kheema, add about 1/2 cup hot water while adding green peas and cook it for 2-3 whistles.

Chicken Porcupine Balls ( That's one guilt-free snack )

One of the resolutions that I have made for 2015 is to go easy on the oily/fried stuff. And that takes me on a journey to discover and adopt as many steamed/roasted (read 'low calories') recipes as possible without compromising on my family's taste buds. So when I came across this recipe in a magazine, I just had to try it.

Though these cute looking porcupine balls were at first intended as party snacks for the kids, I added green chili instead of pepper powder to up the heat content. One can also add some finely chopped greens/cabbage/carrots/peppers to the chicken mince to get some fiber into this dish. With a little bit of tinkering, one can tailor this recipe in accordance with one's dietary plans.

Read on for my version of the recipe -

Preparation Time - 20-25 mins

Ingredients -

• 1 cup chicken mince
• 1/2 of a small onion (finely chopped)
• 2 garlic cloves (grated)
• 1/2 inch ginger (grated)
• 1 green chili (finely chopped)
• 1 tsp sesame seeds
• few drops of light soy sauce
• one egg white
• 1/4 cup rice (preferably the thin and long variety)
• few drops oil for greasing
• salt to taste

Preparation - Wash and soak the rice for 2-3 hours.

Take the chicken mince in a mixing bowl and add all the remaining ingredients (except oil & rice).
Mix well and divide into 12-14 portions. Shape each portion into a ball.

Strain the rice, spread it on a plate and put under the fan for 5-10 mins so that the excess water gets evaporated. Roll each ball over the rice so that the rice grains coat it well.

Cooking - Plug in a steamer. If you do not own one, use an idli stand and spread some banana leaves over the plates. (Or you can even do it in a pressure cooker like we steam dhokla)

Place the balls and close the lid. Steam for 15-18 mins .

Remove from the steamer/idli pot and serve hot with schezuan chutney/sauce.

Koli achara /Ber ka achar/Kuller Achar ( and a whiff of nostalgia )

'Koli' or 'barakoli' used to be one of my favorite fruits during the school days. I still prefer it to strawberry, raspberry, blueberry or for that matter, any other berry on this planet. Almost everything about it was so much fun. Eagerly gobbling a few of the still green ones and spitting them out in disgust, waiting for them to take on that slightly golden hue which signaled the ripening stage, throwing stones/beating the branches with long sticks to pluck the ripened berries from the tree, all accompanied with the admonishing from elders who forbid us to eat them before Saraswati Puja. Growing up in a small town like Rourkela where there were lots of 'barakoli' trees in almost every neighborhood, we surely had a great time. It was considered quite cool to snatch some berries from a neighbour's tree while the occupants of the house were having their afternoon siesta. And thankfully nobody branded a bunch of kids as 'kleptomaniacs' in those days.

Once Saraswati Puja was over, one would find the fruit being sold everywhere in the local markets. Though it was less fun as compared to savoring the first (read 'stolen') berries of the season, we still consumed them till we got stomach cramps or sometimes even a bad cough. But still these minor side effects did not deter us kids. Finally it would be time to pickle the berries. The ladies of the house would wash and dry the berries before pickling them. And we would finish more than half of the stuff even before they reached the pickling stage. So, my grandmother would pickle the remaining lot and keep it out of reach. Somehow she managed to ration the stuff so that it lasted almost the entire year. Aaah, those days were quite magical.

But these days we always buy our pickles off the supermarket shelves. Neither do they have the taste which my grandmother's pickles had nor will my kid have any such memories to hold on to. Maybe that's why I made this pickle so that he can experience some of the magic though in a much subdued manner. Here is the recipe -

Preparation Time - 15 mins (this is the coking time only, the drying process takes days)


Ingredients -

• 250 gms koli/ber
• 1 tsp turmeric
• 1/2 tsp fenugreek/methi seeds
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp fennel/saunf seeds
• 3-4 dry red chilis
• 1 cup jaggery
• 4-5 tsp mustard oil
• 1/2 tsp salt or to taste

Preparation - Wash and clean the berries. Dry them a bit so that the surface moisture evaporates.

Crack open each one and check for insects. This is the most time consuming part but one has to be careful while doing it.

Sprinkle turmeric and a little salt on the berries. Mix thoroughly and sun dry for 3-4 days.

Cooking - Dry roast the mustard, fenugreek and fennel seeds. Once cool, grind them into a powder.

Separately dry roast the red chilis and cumin seeds. Once cool, grind them into a powder.

Heat the oil in a wok. Add the jaggery and the red chili-cumin powder. Sprinkle a few teaspoons of water. Once the jaggery melts and starts bubbling, add the dried berries. 

Cook for 2-3 minutes or till the jaggery thickens. Remove from flame and sprinkle the mustard-fenugreek-fennel seed powder and mix thoroughly.

Allow to cool down completely before bottling it up. Stays good for an year or even longer (that is if you can control the urge to gobble it up).

Note - Some people also prefer to make this pickle by cooking the dried berries in jaggery to which some chili powder has been added and finally adding a tempering of pancha-phutana or panch-phoran at the end.

Pancha-phutana or panch-phoran is a mix of mustard, cumin, fenugreek, nigella and fennel seeds in equal proportion. It is very frequently used in Odia and Bengali cuisine.