Monday, December 17, 2012
Xmas Log Cake 2012
To all my dear readers,
Thank you for all your email and support throughout the year when I was away. Although I did not update and post anything here but your concern is very much appreciated. I would like to take this opportunity to wish you have a great Christmas and blessed new year!
PS : recipe of the log cake please refer to the xmas log cake 2010. Cheers!
Sunday, December 16, 2012
Race Kuzhambu - A spicy and tangy gravy with Eggplant
RACE KUZHAMBU
After spending a rollicking good time at Sydney with my cute little granddaughter (and my daughter), I returned to Bangalore not only with a heavy heart but also with a heavy head, stuffy ears and blocked nose! Though a lot of hoohaa is being raised about global warming, the December chill of Bangalore still bites as always!
My aunt passed on the secrets of making this unique kuzhambu to me when I started craving for something hot, spicy and tangy to fight the cold and to rekindle life to my taste buds.
INGREDIENTS
Tamarind – 1 lime size
Salt – 2 tsps
Turmeric powder – 1 pinch
Eggplants- 4
Black chickpea ( whole )– 2 tbsps
Mustard seeds – 1pinch
Curry leaves – a few
Sesame oil – 1 tsp
INGREDIENTS FOR THE RACE KUZHAMBU POWDER
Split Yellow pigeon peas / Toor Dal – 2 tsps
Bengal gram Dal – 2 tsps
Green gram Dal – 2 tsps
Black gram Dal – 2 tsps
Pepper – 2 tsps
Cumin seeds – 2 tsps
Coriander seeds – 2 tsps
Fenugreek seeds – 1 tsp
Red chillies - 5
Asafoetida – 1 pinch
TO MAKE THE RACE KUZHAMBU POWDER
1. Heat a heavy bottomed kadai and decrease flame when it is hot.
2. Add fenugreek seeds and pepper and roast till the pepper pops up.
3. Add cumin seeds and keep roasting till it emanates a pleasant aroma.
4. Remove the roasted ingredients on to a plate and add ¼ tsp oil to the kadai.
5. When the oil is hot add all the lentils, coriander seeds and the red chillies and roast till golden brown in colour.
6. Add the asafoetida powder and remove when it gives out a pleasant aroma.
7. Cool all the roasted ingredients and then grind into a smooth powder.
TO MAKE THE RACE KUZHAMBU
1. Soak the chickpeas for an hour and drain.
2. Wash and cut the eggplants into cubes and keep immersed in water.
3. Soak tamarind in warm water and extract the juice.
4. Boil tamarind water with salt and turmeric powder.
5. Add chickpeas and the drained eggplant cubes to the boiling tamarind water.
6. Cook till the vegetable and the chickpeas are done, adding little more water if necessary.
7. Add water to the ground Race Kuzhambu powder and make a smooth paste.
8. Stir in the paste and blend well using a ladle.
9. Switch off flame when the kuzhambu thickens.
10. Heat sesame oil in a seasoning ladle and add the mustard seeds.
11. When the mustard seeds splutter add the curry leaves and pour the seasoning over the Race Kuzhambu. Enjoy with steaming hot rice topped with a dollop of fresh ghee.
The spice and flavour of the delicious Race Kuzhambu raced through my ear, nose and throat passages and hit my head chakra, immersing me in great bliss!
Friday, December 14, 2012
Pumpkin Pasties from Harry Potter
For all the Harry Potter fans out there... This is for you. Well, not a big fan of Potter? no problem you would love this too. I and DH are big fans of Harry Potter. If it is a boring weekend, not a great weather and nothing good on TV we will make it a "Harry Potter Weekend". We will watch all the eight HP movies back to back. A great way to spend the weekend isn't it?
Pumpkin pasties are sold
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