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