Chingudi - Kakharu Manjee Checcha ( A blend of toasted shrimp and pumpkin seeds )

Nirvana. Jannat. Bliss. I could barely utter these words as I experienced the explosion of flavors on my tongue. The nuttiness of the toasted pumpkin seeds, the sweetness of the shrimp, the heat from the green chilis, the tang from the tomato, the freshness of cilantro and oh, just that hint of garlic. The coming together of all these elements had just awakened my senses. Ah, at last I was having a good decent odia meal. It felt quite liberating and exhilaratig to leave behind the almost sterile bhajas (fries) and the tarkaris ( curries). Poda (burnt/grilled), chakta(mashed) or checcha(crushed) is what captures the essence of Odia cuisine. And this amazing chingudi - kakharu manjee checcha just reinforces that belief !!

Read on for the recipe -

Preparation Time : 10-15 mins

Ingredients -

• 1/2 cups baby shrimp ( chuna chingudi)
• 1/2 cup kakharu manjee (pumpkin seeds)
• 1/2 of a small tomato
• 2 garlic flakes
• 1 green chillis
• 2 tsp mustard oil
• 2 tsp chopped onion
• 2 tsp chopped cilantro
• Salt to taste

Preparation: Wash and clean the prawns.

Chop the onion, garlic and green chilli into small pieces.

Cooking: Heat 1 tsp of oil in a wok. Add the prawn and fry on low to medium flame till crispy.
Remove and keep aside.


Add 1 tsp oil in the same wok. Add the pumpkin seeds and toast for 3 mins.
Remove from the wok.

Transfer the shrimps and the pumpkin seeds into a mixer/blender jar. Add the onions, garlic, cilnatro and green chillis. Sprinkle a few drops of mustard oil and salt. Give a quick buzz. ( Or you can do it the traditional way using a heavy mortar and pestle. )

Chingudi - Kakharu majee Checcha is ready .

Serve with pakhala/ rice .

Shrimp

Product Review: Scotch-Brite Heavy Duty Outdoor Gloves

The resolution to minimize eating outside food inevitably means more toiling in the kitchen. And that guarantees a lot more exposure with water and cleaning agents. Which is not only painful but also leads to increased dryness in the hands during the cold winter months. Even when one is not cooking, most stay at home ladies keep doing random tasks like cleaning / dusting which leads to painful cracks on the hands and even inflammations at times.

Hence the need to buy and use this wonder product from Scotch-Brite. Now quite a few of us would already be using their scrubbers to remove food particles that remain sticking to the cooking vessels. So, when I found this reasonably priced pair of gloves at a departmental store, I picked them up without second thoughts. Please note that I have already tried their 'Kitchen Glove' which is priced lower at Rs 75. And I can tell you that the 'Heavy Duty' version is by far the superior choice.

This is why you should buy the Scotch-Brite Heavy Duty Outdoor Gloves -

1. They are smooth, flexible and come with a fresh lemon scent in an attractive pink colour.

2. They protect your hands from cold water and chemicals which tend to dry out the skin .

3. They come in two sizes and there is a useful size guide at the backside of the packet to help you choose the correct one.

4. The 'Heavy Duty' version has a much better grip than the 'Kitchen one'. I can use it to wash by delicate crockery and even chop vegetables (though fine chopping is somewhat hindered).

5. No maintenance. Just wash the outside surface and line dry.

6. Fold and put it back in the cover if not using for a few days.

The only cons -

1. They last just about 2 months with heavy use. And one has to be extra careful while cleaning sharp objects with it.

2. Th lemon scent might be irritating for some folks.

3. They stain easily .

Paneer Kali Mirch ( A refreshingly different Cottage Cheese curry )

The start to this year has been rather low key. Health concerns have taken up all our priorities for the last few days. And added to that, we have made a resolution to cut down of meat and fish this year. Hence, a paneer curry was the natural choice for the first lunch of 2016.

I had noted down this recipe from one of the FB forums sometime back. And decided to add my own touch at the last minute. Result was a rich yet refreshing gravy that made our lunch quite festive.
Read on for the recipe -

Preparation Time - 30 mins

Ingredients -

• 200 gm paneer cubes
• 1/2 cup milk / yogurt ( depends on whether you want that hint of sourness )
• 1 tbsp fresh cream
• 1 large onion ( chopped into thin long pieces )
• 1 tsp ginger juliennes
• 1 tsp crushed peppercorns
• 2 tsp garam masala
• 1/4 tsp cumin powder
• 2 tsp oil
• 2 tsp butter
• 1 tbsp chopped mint leaves
• salt to taste
• 5-6 cashews
• 2 cloves

Preparation - Soak the cashews in a cup of hot water for 20 mins.

Cooking - Heat the oil in a wok. Add the chopped onions and fry till brown. Remove from wok. Grind into a smooth paste along with the soaked cashews.

Heat the butter/ ghee in the same wok. Add the ginger juliennes and cloves. Fry for 30 seconds before adding the onion-cashew paste. Saute for another 2-3 mins.

Lower flame and add the milk/yogurt, crushed peppercorns, garam masala, cumin powder and salt. Bring to a slight boil and then add the cream.

Drop in the paneer cubes along with the chopped mint. Cover immediately. Switch off flame after a minute.

Serve immediately along with jeera rice / phulkas or naan.

Note - There are multiple variations to this recipe and hence taste will wildly vary. With mine, I have limited the use of strong spices which can mask the kali mirch or peppercorn flavour. Another version which I tried and liked was one by Tarla dalal which makes use of garlic. 

Fresh Basket Potlis ( The perfect morning after snack for New Year )

Wishing all my readers and subscribers a Very Happy and Blessed New Year 2016 !!!

What's an morning after snack ?? Something that is light and easy on the stomach while being delicious at the same time while not being too 'hatke' for the occasion. I am of course referring to the first day of the New Year when a steady stream of friends and relative will trickle down your doorsteps for offering their New Year Wishes. Most of them would still be reeling under the after effects of the partying and not in the mood for anything too heavy or spicy.

These fresh basket potlis are the perfect solution to your dilemma. The 'fresh basket' of course refers to the fresh winter produce. The whole imagery is that of the freshest winter vegetables stuffed into a basket. One finds the seasonal variety of green peas, cauliflower, french beans, carrots, corn and peppers in abundance in the local farmers market and this is just the right occasion to leverage nature's bounty. While I have deep fried the potlis keeping my traditional guests in mind, one can also bake them to cut down on the calories. Serve a few of these bundles of goodness with some freshly squeezed orange juice and watch them disappear.

Read on for the recipe -

Preparation Time - 30 mins

Ingredients -

For the potlis -

• 2/3 cup maida
• 1/3 cup atta
• 1/2 tsp kasuri methi
• 1 1/2 tsp ghee
• salt to taste
• cold water for kneading into a tight dough

For the stuffing -

• 1/2 cup green peas
• 1/4 cup cauliflower florets
• 1/4 cup french beans
• 1/4 cup bell peppers
• 2-3 pinch amchoor
• a pinch of chili powder
• a pinch of garam masala
• 1 tsp coriander leaves
• 2 tsp oil 
• salt to taste

Preparation - Take all the ingredients for dough into a mixing bowl. Rub together. Then add water little by little to make a tight dough. Smear it with a little oil and cover with a moist kitchen towel. Keep aside for 30 mins.

Take all the veggies into a blender and give a quick buzz. We need a coarse mix of veggies not unlike what we use for stuffing into paratha.

Cooking - Heat 2 tsp oil in a wok. Add the veggie and saute on high for 2-3 mins. Add all the seasoning, mix in and remove from flame after 30 seconds. Keep aside till it is cool.

Divide the dough into 10 portions. Roll out each one into a circle. Put some stuffing in the center. Draw a smaller circle with wet fingers about 1 cm inside the diameter of the circle. Gather the sides,making pleats as you do it, and finally give a twist to close the potli or bundle. 

Repeat the same procedure with the remaining dough and stuffing.

Heat sufficient oil in a wok /pan for deep frying the potlis. Add a few at a time to the hot oil, making sure that they not getting clumped together. Drizzle hot oil over the potlis with a slotted spatula for even cooking. Once they turn brown, remove and place on paper towels to absorb excess oil.

Serve hot with some pudina and ajwain chutney.

Note - One can also make the potlis a few hours in advance and keep it under a slightly moist towel.

For the baked version, brush the potlis with egg (preferred) or oil . Place on a baking tray lined with butter paper and pop into the preheated oven set at 180 degree Celsius. Takes about 30 mins or so. 

Sticky Chicken Bites ( New year Special Collaboration with ADollpofthat and Potpourri)

It's new year eve and friends have gathered at your place for a drink. Since everyone is in a mood to party and chill, the focus is generally not on the food. Thus while one can say goodbye to an elaborate menu which can actually prove obstructive to all that partying, finger foods are definitely high on everyone's list. Providing something to munch on along with the drinks and in between while shaking a leg to some peppy chart-busters is what a host should be doing.

But since it is that time of the year when everyone wants a break and long hours in the kitchen seem irksome even for most of the hosts, I am sharing this simple chicken starters recipe that is easy, quick and definitely lick-worthy. Got this recipe from rasamalaysia.com and give it a simple twist. Read on for my version -

(Don't forget to scroll down and check the White Sauce - Chick-o-cheese Croquettes with Tandoori Dipping Sauce and Orange and honey chicken recipes from my very talented blogger friends Parinaaz and Saswati for the New Year's Collaboration !)

Preparation Time - 25 -30 mins

Ingredients -

• 1 cup chicken cubes
• oil for deep frying
• 1 tsp chili flakes 
• 2 tsp toasted sesame seeds
• 1 tsp demerara sugar

For batter -

• 1 egg white
• 3 tbsp maida
• 2 tbsp cornflour
• 1 tsp oil
• 2 pinch baking powder
• salt to taste
• 1/3 cup cold water to add to the batter

For the sticky sauce -

• 1/3 cup water
• 1 tsp cornflour
• 1 tsp light soy sauce
• 1 tbsp ketchup
• 1 tsp vinegar
• salt to taste
• 1 tsp chopped garlic
• 2 tsp honey

Preparation - Take all the ingredients mentioned under 'for batter' into a mixing bowl. Beat it lightly to get a smooth batter without lumps.

Wash and dry the chicken pieces using a paper towel. 

Take all the ingredients mentioned under sticky sauce (except for garlic) into a cup. Mix well.

Cooking - Heat sufficient oil for deep frying small batches of chicken.

Take each chicken piece, dip into the batter coating it on all sides and add to the hot oil. Fry on medium high flame for 3 mins max till a golden color develops. Remove and drain on paper towels.

Take 2 tsp oil in another skillet. Add the chopped garlic and chili flakes. Fry till garlic is golden. 

Add the sauce and allow it to thicken. Drop in the fried chicken bits. Toss on high for a minute or two.

Finally drizzle with sesame seeds and demerara sugar.

Serve immediately.

Note - One can also opt for coarsely ground peppercorn instead of chili flakes.

Some more fabulous recipes -

White Sauce - Chick-o-cheese Croquettes with Tandoori Dipping Sauce

Click here for recipe link !!




Orange and Honey Chicken

Blog link Here . Recipe link to be updated in a while !!

Coconut Cucumber And Radish Raita

During the winter months when tons of radish floods the local markets, most folks find a way to include this wonderful vegetable into their everyday menu. Be it the North Indian Muli ka paratha or the spicy stir fried version in South India, every state has its own special radish dish. Folks in Odisha like to add it to their Kanji ( a light soup ), have it crushed and mixed with lime juice as a salad and also as a glorious raita with coconut added to mellow down the strong radish flavour. I have simply modified this recipe by adding some cucumber and also a hint of mustard. The end result is a very light and refreshing recipe that is the perfect complement to any meal ( especially ones that feature a rich gravy dish ).

Read on -

Preparation Time - 10 mins

Ingredients -

• 1 cup grated radish
• 1 cup grated cucumber
• 1/2 cup freshly grated coconut
• 1 1/2 cup yogurt
• 2/3 tsp mustard seeds
• 2 sprig curry leaves
• 2 dry red chilis
• 1 tsp mustard paste ( use less if you are not used to the pungency or use yellow instead of black mustard )
• salt to taste
• 1 1/2 tsp oil

Preparation - Take the yogurt in a mixing bowl. Add salt and mustard paste. Beat it lightly to break the lumps.

Squeeze out water from the radish and cucumber. Add to the mixing bowl along with the coconut.

Cooking - Heat oil in a tempering pan. Add the mustard seeds, broken red chili and curry leaves. Once it starts spluttering, pour it over the contents of the mixing bowl.

Mix well. Add a little water if you want a thinner consistency.

Serve immediately or chill for 15 mins before serving.

Note - Consume on the same day.

Bajre Ki Khichdi ( Pearl millets Khichdi )

When I first heard of it, I was very much surprised that Bajra or pearl millet is also consumed as a Khichdi (Indian version of Risotto). Most of us assume that it is synonymous with rotis. But when I learnt of this Khichdi from my neighbour, I just had to try it out.

Her version includes a bit of rice in the khichdi along with the bajra and the split green moong dal, oodles of desi ghee and absolutely no tempering. And it is supposed to be eaten with a sweet and sour tomato chutney. However, I was a bit skeptical about omitting the tempering bit and hence I used my usual cumin-red chili-hing tempering with the khichdi. And it turned out to be quite nice and soothing, something that is a pleasure to dig in during the balmy winter months.

Read on for the recipe -

Preparation Time - 30 mins

Ingredients -

• 1/2 cup bajra
• 1/2 cup green moong
• a handful of rice
• 1/2 tsp cumin seeds
• 2 dry red chili
• 2 tsp ghee
• 2 pinch hing
• salt to taste
• pinch of turmeric

Preparation - Wash the bajra and the green moong under running water. Spread on a plate. Put it under a fan to dry the surface. 

Once dried, give it a quick buzz in the mixer to break the grains. The texture should be that of a coarse mixture. 

Transfer to a mixing bowl . Add 2 cups water and give it a soak for 2 hours.

Cooking - Transfer the soaked grains to the cooker. Wash the rice and add to the cooker along with salt and turmeric.

Close lid and cook for 5-6 whistles on a low to medium flame. 

Keep aside till steam escapes.

Heat the ghee in a tempering pan. Add cumin seeds, broken red chili and hing. Once it starts spluttering, pour it into the cooker and give a good stir.

Bajre ki Khichdi is ready for serving. ( Do not forget to drizzle with desi ghee for that extra zing )

Note - Serve it with a simple tomato chutney .

Panchmel Dal ( Rajasthani Lentils Recipe)

It is that time of the year when everyone is either partying or taking a vacation. But since I am doing neither, I have enough time to feel nostalgic about home and indulge about fifty grades of nostalgia. Looking though old photos, revisiting my early blog posts, calling up long forgotten friends/cousins/relatives, taking out and cleaning old stuff, cooking up my mom's dishes and so on, the list is almost endless. Hence, the craving for home cooked traditional food at a time when most of my blogger friends are dishing out cakes and party food by the dozen.

I was introduced to this recipe by my Mom. Unlike the mom in that Freecharge advert who refuses to go beyond Urad dal, she enjoys watching cooking shows and then replicating the same in her kitchen. Thanks to her I have developed a taste for all types of cuisine and my definition of comfort food is not limited to just Odia cuisine. For me, comfort food, irrespective of the place off its origin, has a very magical quality that immediately infuses my entire being with a warm glow. And I guess it is the same for most foodies who have been able to transcend the cultural barriers that seek to create ghettos around certain types of cuisine.

But enough of that introspection and analyzing. Moving on to this recipe, it is a simple, aromatic and delicious preparation that does without the usage of onion and garlic. While the traditional version uses lentils with skin on them, I have cooked it with the split and skinless version that was readily available in my pantry.

Here is the recipe -

Preparation Time - 45 mins ( Plus soaking for 4 hours)

Ingredients -

• a fistful of Toor dal
• a fistful of Urad dal
• a fistful of Moong dal
• a fistful of Masoor dal
• a fistful of Channa dal
• 2 medium sized tomatoes
• 1 inch ginger
• 4 cloves
• 1 green cardamom
• 3 dry red chilis
• 1 green chili
• 1 tsp cumin seeds
• 1 pinch hing
• 2 pinch garam masala
• 1/2 tsp turmeric
• salt to taste
• 1 tsp oil
• 2 tsp ghee
• 2 tbsp chopped cilantro

Preparation - Wash and soak the lentils for 4-5 hours.

Chop the tomato into fine bits. Lightly crush the ginger and green chili.

Cooking - Take the lentils in a pressure cooker along with 3-4 cups water, turmeric and salt to taste.
Cook for 3-4 whistles on medium flame.

Keep aside till steam escapes. Open the lid and slightly mash dal with a heavy spoon. Add some hot water to adjust consistency and put it back on a low flame.

Heat the oil in a pan. Add cumin seeds, cloves, cardamom, asafoetida and broken red chilis. Once it starts spluttering, add the crushed ginger and green chili. Fry for a minute.

Then add chopped tomatoes, salt and garam  masala. Cook till tomatoes turn pulpy.

Pour this mixture into the pressure cooker and mix with the dal. Let it simmer for 15 mins.

Finally garnish with cilantro and remove from the flame.

Serve it hot with phulkas or rice. ( I have served it with a simple vegetable pilaf and some radish salad. )

The Dalma-niac Soup !! ( Traditional Dalma gets a mad makeover )

There are certain days when the 'makeover' madness takes hold of me and just refuses to let go. I try giving a makeover to everything, either living or non-living, that comes within a few feet radius of me. Not everything that is affected by my Midas touch turns out to be gold and I often end up deleting/discarding/reverting my genius stroke. And in the unfortunate event of there being a certain kind of permanency to my spur-of-the-moment actions, I learn to live with the taunts that come my ways for a not so inconsiderable period.

However, this is one of my more successful experiments which helped me banish ( or to be more honest, just reduce ) rice from my diet to a certain extent. For the uninitiated, Dalma is lentils cooked with a medley of veggies, and tempered with red chilis, ghee, cumin and coconut. I have turned this into a full bodied soup that is guaranteed to banish all hunger pangs.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

• 1/2 cup split yellow moong dal
• 1 tsp arwa/jeera/gobindoghog/basmati rice
• 2 cups mixed veggies ( raw papaya, pumpkin, potato, carrot, tomato/green mango )
• 1/2 tsp roasted cumin-chili powder
• 2-3 tsp coconut milk / freshly grated coconut for the garnish
• 1/2 tsp ghee
• salt to taste
• 1/5 tsp turmeric
• 1 bay leaf
• 1/2 inch cinnamon
• 2 dry red chili

Preparation - Dry roast lentil and rice till they turn fragrant.

Cooking - Heat the ghee in a pressure cooker. Add the broken red chili and spices.

Wash the rice and lentils . Transfer to the same pressure cooker with 2 1/2 cup water. Add the washed veggies, salt and turmeric. Close lid and cook for 2-3 whistles.

Keep aside till steam escapes. Open lid and puree the contents with the help of a hand blender.

Put it back on the flame and add the coconut milk. Let it simmer for 3 mins.

Remove from flame and pour into soup bowls. Garnish with the roasted cumin-chili  powder.

Serve immediately.

Note - Dalma, ghee and arwa chawal is like one sacrosanct trinity and hence I have included all the there elements in the soup. However the other two, i.e., the coconut (sweetness) and cumin-chili powder (pungency) can be omitted (though not recommended) or adjusted as per one's preference.

Book Review : The Bestseller She Wrote (by Ravi Subramanian)

This book reads like the fantasies of a middle aged man. Nothing of the sort that Ravi Subramanian has attempted before. Even someone like me who has read all his previous works finds it tough to get used to the sudden change of genre.

Authors are a hedonistic and self centered lot. And this book aptly demonstrates the workings of the publishing industry and the marketing blitz that goes with a book launch. The story weaves it way through campus placement, office romance, adultery, heartbreak and finally a climax that seems to have forced its way into the narration.

There are loads and loads of references to one of his contemporaries. Things like his 'first book about an engineering student', 'the paperback king of India' and 'judging a dance reality show' are too much direct for anyone to miss them. Sadly, this taking potshots does not work in Ravi Subramanian's favour as one misses the crisp narration style that has become his signature. His last book 'God is a Gamer', had been one of his best works till date and had set a very high benchmark in my mind.

Coming back to the story, the author leads a nice cushy life with a devoted wife and a child till his dalliance begins with a manipulative IIM graduate who seeks to use her relationship with him to launch her dreams. This aspiring author uses all her charms and plays on the guys ego to make him stray from his family. At this point, one has to hand it to Ravi Subramanian for the very well executed moments of physical intimacy. One usually finds that most Indian authors turn shy when it comes to sex and this uneasiness with the topic translates in some cringe-worthy stuff that has become the bane of Indian fiction. But Ravi has no such qualms.

The portrayal of the author's wife is also somewhat sad but reflective of today's society where some very talented women find themselves without the kind of support system that is required to pursue a career. And the climax bit where she forgives her husband even after his betrayal and callous behavior is just so cliched. Sorry but the typical 'Bharatiya nari' portrayal does not strike any chords in my heart and I would have much preferred a different kind of ending where she would have shown the guts to walk out of a sham marriage.

There is the mandatory twist in the tale towards the end. But it is a case of too little and too late. I had lost interest in the book by that time and just browsed though the last few pages. With not much substance to tickle your grey cells and making you pause at certain junctures, this book actually turns out to be a quick read.

If one have a couple of hours at disposal and wants a quick read, this book might interest them. For folks who are not familiar with Ravi's earlier works, this might hold better appeal. This book kind of had me confused till I realized that it is written for the sole purpose of being turned into a movie script. At that point, all the irrational and convoluted bits fell into place and everything made sense.

Rating - 3/5 ( I hope the movie is better than the book) .

I am reviewing ‘The Bestseller She Wrote’ by Ravi Subramanian as a part of the biggest Book Review Program for Indian Bloggers. Participate now to get free books!

There is more to an Hug than meets the Eye !!

Remember that hug that your best friends gave you when the board results were out and all of you had passed with flying colors. Or the huddle into which you guys went when one of you landed plum job on the first day of placement season. Whatever the occasion, to 'Share a hug' was a way of making it even more special. And the bond of friendship stronger than ever before.

image credits - www.liveinstyle.com

On the other hand, visualize a time when you were heartbroken. When the cute hunk/girl had turned down your proposal and broken your heart, it was a hug from a close friend that kept you from going into pieces. Or when your grades had not met your expectations and your parent had held you in their arms and explained that it is not the end of the world. During those stressful times, the hugs had acted as a miracle cure and made one feel better.

That is the best thing about hugs. It makes one feel warm and loved irrespective of one's mental state. The feeling is akin to a fuzz that envelopes one's brain and cushions it from all the evils that surround us. But wait before you discard the theory as a figment of imagination. Studies have found that this simple act results in the release of a hormone, Oxytocin,which makes us feel loved and makes us more social. Now that you the secret behind it, make it a habit to greet your friends with a hug instead of wishing them with a plain 'hello'.

But that is not just all. Hugs have a way of relieving stress by lowering blood pressure and alleviating our fears. No wonder soccer player and cricket players love going into a huddle every now and then. It helps them beat stress before and during an important match. Make it a point to hug a friend who is feeling particularly stressed out and help him beat the blues. After all, that is what friends are for.

Unlike other relationships which come with their share of expectations, friends are the people who make you feel good irrespective of what you are. One maybe a super achiever or a guy next door, it does not matter as long as one is with friends. While we do not have the option of choosing our family, we are fortunate to have the freedom of choice when it comes to picking our friends. Hence it is important to keep our friends close to our heart. And what better way of doing it than to 'Share a hug' !! But even as the clock races closer to midnight and it is time to pop the bubbly, do not forget to celebrate responsibly.


Disclaimer - This blog is meant for people above 25 years of age.