Chef In You

Maladu (Pottukadalai/Roasted Gram Laddu)

DK — Wed, 09 May 2012 12:40:49 +0000

This post was long pending and when I say long, I really mean looooooong. How long? Err….to be exact 15 months long. This has been in my draft that long. (Ok without seeing, tell me how many “long”(s) did I use till now? Did you say 6? wrong – its 7 ) My mom made them when she visited me but then I realized later on (after she left) that my photos of these sucked big time. I am not saying that otherwise my photos look like they come out of a magazine, but seriously, they did not make me “want” to eat those ladoos when I saw the pics. So I wanted to redo the post and that doing it again has taken its time.

Ladoo/Laddu form an integral part in Indian dictionary. Trust us to make a ladoo out of anything and everything. We love it so much that some of us, even have nickname (endearing term, if you will) for our loved ones as “Ladoo”. (The person given the name as such might not be pleased, but then that’s a different matter altogether!) Among the myriad varieties of ladoos, the one we are talking about today is one made with Roasted Gram. It is actually dried roasted chickpeas (Split roasted gram/Fried Bengal Gram) that is available in packets in Indian stores. Its edible in its raw state (and addictive if you ask me). I think its also called as “Buna channa” in Hindi.

These are famous in Tirunelveli region in Tamil Nadu, Southern India where it is a must during wedding or any special/festive occasion. My mother tells me that the full form of Maladu is “Maavu Ladoo” where Maavu means flour. Protein rich roasted gram flour are used to make these.

Special Note: The binding for this ladoo is Ghee and though my mom used 3/4 cup (and it turned out to be generous making it hard to form ladoos), personally I made it with just 1/2. But here I think that weather and ingredients plays a huge role. My mom told me that she could make perfect ladoos with her proportion back in India while I have made this with my proportion 4 times already to perfect ladoos. So I am forced to think that there is much more than a perfect recipe for these ladoos. So, take care to read my tips section before making these ladoos.(...)
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Post tags: cardamom, cashews, ghee, roasted gram

Purple Aloo Gobhi Paratha

DK — Sun, 29 Apr 2012 10:21:14 +0000

I have been going overboard with multi color cauliflowers. I have been buying them every single time I go grocery shopping. But there has only been one hitch when it comes to these bright and colorful cauliflowers. If you have cooked with purple cauliflower, you will realize already what I am going to say – yes – these bleed color along with looking quite sad and “not-so-appetizing” on the plate. I have a family that demands that I present the food beautifully. My husband even goes to the extent of comparing my “blog photos” of that particular dish and argues if I present that dish in any other way (that’s below the mark). So I have to set the table likewise too(!!). And this, from a grown up “mature” adult. I cannot imagine the state of me, when the little one starts talking.

Anyways, since the purple cauliflower managed to spoil many of my dishes with its “cooked” looks, I ended up using the rest and retaining the purple cauliflower for “some other use”. This is one of them. We love our parathas and Naans. I make them more often than not. These delicious Indian flatbreads are so versatile – anything and everything goes as a stuffing. So I used these purple beauties as a stuffing to delicious results. I also pair it with purple potatoes (that looks beautiful only if cooked certain ways) to make a flatbread version of the famous Aloo Gobhi Indian side dish.

Since I was going purple on all accounts, I thought I might color my Raita purple as well and used Purple Carrots for the same. Needless, to say, this time around “Purple” did manage to win the hearts of my family. (...)
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Post tags: cauliflower, cumin, potatoes, turmeric, yogurt

South Indian Beetroot Curry with Red & Golden Beets

DK — Sun, 22 Apr 2012 15:41:58 +0000

Before the little one was born, I rarely cooked South Indian meal. It’s not like I hated it. But then having eaten that all my life before, made me want to try other options. My parents belong to a generation where eating out on a regular basis was never an option . It was for those rare instances when you were on an outing at an inappropriate time and you could not be at home to eat a meal (Read: Its “could not be at home for a meal “ and NOT “no time to cook it“). My mother could whip up an entire 3 course meal in 20 minutes flat. So, my knowledge about other cuisines was almost non-existent. But advent to U.S was like a floodgate and hence the rebel was born. But with time came the home-sick factor and with it came the compromise of eating foods you grew up on to desperately fill that vacuum.

Like this Beets curry for example. Every time, I spot beets, I cannot help myself from smiling. Beets always act as a mnemonic for me to think of my dad. Beets made him wince. Every time, my mom made this curry, he used to give a huge sigh and remark “Oh God - This again?“. The fact that my mom would have made it after a gap of 2 months would simply fail to register in his memory. That weird face would bring about bouts of laughter from us. Anyways, my last visit to the grocery store saw me picking up some Golden Beets as well. Having never tried it before, I thought I will give it a try this time around along with red beets. I used up the green tops from the beets to make Beet Greens with Green Garlic and the root to make this simple curry.

That beautiful golden beet took the color of red beets and it made a beautiful presentation on the table. It tasted pretty much like regular beets if you ask me. At least as far as this particular recipe goes. I used my mother’s recipe but adapted it by adding the golden beets and coconut. Its a simple recipe highlighting the sweetness and slight earthiness of Beets.(...)
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Green Mango Rice (Mamidikaya Pulihora/Mavinakayi Chitranna)

DK — Sun, 15 Apr 2012 23:59:12 +0000

“How many variations of rice can you possibly make every day of the week? Seriously it gets so boring and mundane” - was what a friend of mine told me, eons ago. I readily agreed. I was no cook then and had really no interest in cooking. In the dining room? Yes. Kitchen – Absolutely no. If someone told me that today, I would have laughed – not so politely – in their face. In the last few years of my cooking expedition, one thing I have realized is that Rice has varieties galore. Or as a matter of fact – (vegetarian) food in general.

Quick variety rice is a commonplace in a South Indian’s kitchen. These are opted for when there are leftover rice/ when you are short on time / during festivals. They are simple to make without any complicated ingredients or methods. Temper, mix and serve and lunch is ready. I spotted some beautiful green mangoes during my last visit to the local Indian store. This is one of the dishes I made using some leftover rice.

The recipe for this comes from several online resources and my own adaptations. I have been making this for more than 2 years and the original notes have undergone changes with every time I made these. If you love South Indian Lemon Rice, then you would love this one too. My husband always assumes I have made lemon rice the minute he takes few bites cos the taste is pretty similar – the same tanginess but the lemons replaced with raw mangoes in this case. Its a famous Andhra and Karnataka dish made during Ugadi festival. You can also make it on other days.(...)
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Post tags: bengal gram, black gram, cashews, cilantro, coconut, curry leaves, fenugreek seeds, mango, mustard, peanuts, sesame oil, turmeric

Green Garlic Raita

DK — Mon, 09 Apr 2012 18:13:49 +0000

Ever since I saw Green Garlic in my local store, I have been going over the top with its usage in my kitchen. Have to say, they are immensely versatile and “oh-so-delicious”. I think, I single handedly managed to deplete our Farmer Market’s green garlic (oh, yes, I like to go over the top with my assumptions too ). I have this weird fixation of looking at beautiful produce without having the heart to cook them. I mean, take Watermelon radish for example, why, take even this Green garlic below. Do you feel like chopping and cooking them? Sigh! I surely find it hard sometimes.

Anyways, leaving my quirks aside, lets talk about today’s post. My love for raita, by now must be evident to those who visit my blog regularly. So this Green Garlic raita should not come as a surprise . I like to include fruits/vegetables, in their raw state ,every day in our diet. Be it eating some fruits just like they are or be it enjoying raw vegetable salads. One of the best ways for me to do that is raita. Combined with filling protein, it provides epitome nutrition to the body.

So, this simple Raita is just that. Combine yogurt with raw green garlic and some shallots, adorn it with some spices, and you are all set. (...)
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Post tags: black salt, cilantro, cumin, Green Garlic, Shallots, yogurt

Beet Greens with Green Garlic

DK — Wed, 04 Apr 2012 21:31:28 +0000

I grew up with my mom insisting that eating greens everyday was important. I also grew up not really developing a taste for greens nor appreciating the sound advise. I did not hate them, but it was pushed into the “Oh-this-is-so-boring” list. The initial months of cooking saw the rebel coming out where I even went to the extent of taking an oath of not subjecting my kids, when they come, to eating greens on a daily basis. But well few years down the line, when I now have one of my own, I find myself repeating exactly what my mom used to tell me. Hypocrite much? Oh yeah – for a good reason though. These things are really tasty – forget the nutrition part. I found that when I did not have anyone insisting the nutrition part, I actually did like them after all I, of course, do not make them every single day (“cos the truth of the matter is I am lazy with a capital L,A,Z and Y), but I try to make them at least 3 times a week

We love Beet greens. At the risk of angering the spinach Gods, have to say that I love the velvety texture and chewiness of beet greens more so than spinach. With beets flourishing in its full glory this season, I find them abundantly bursting with full color (and flavor) with freshest and greenest looking green tops. I got a bunch of both golden and red beets and made them the very next day.

I usually tend to make them as basic as possible with a simple saute of onions, cumin and garlic. On this particular day, I found a bunch (consisting of 3) Green garlic in my fridge and thought to use them too. It went very well with these greens imparting a mild garlic flavor. If you do not have green garlic, use regular garlic instead.(...)
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Post tags: beetroot, cumin, Green Garlic, turmeric

Green Garlic Pasta

DK — Sun, 01 Apr 2012 04:26:47 +0000

We both have reached a stage in life when eating out doesn’t seem to thrill us anymore. When you work, that seems to be such an easy option. But just like so many things that we outgrow in our lives, eating out has become a mundane chore that we no longer enjoy. Instead eating at home – however simple – seems to be a more attractive option. There is a medium jar filled with pasta in my pantry. I try to keep it filled ‘cos its my emergency store – for days when I have no time to cook a proper meal or I am too famished to even plan a meal. Like this particular day. After enjoying some easy time at work for 2 weeks, came cartloads of work. With a toddler at home, things managed to get more hectic. When I checked my fridge, I spotted some green garlic and immediately went to my pantry for some pasta.

I wanted some color and thought to add in some bright orange carrots - some beta carotene doesn’t hurt – along with onions for providing more body. I had made some herb whole wheat bread during the weekend which I thought went well along with these. I did not have parmesan on hand, so I thought I will use in some Nutritional yeast for its complete protein and also to provide some cheesy flavor.

Since I love Oregano for its aroma and strong taste esp. in pasta, I added a little bit in this meal as well. We loved it. The meal was light yet filling. Since we always buy Greek Yogurt, whipping up some Indian Dessert – Shrikhand was immensely easy which we enjoyed after the pasta to complete our meal. This is very simple pasta recipe with a delicious garlic favor.(...)
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Post tags: cilantro, Green Garlic, Nutritional Yeast, oregano, parsley, Pasta

Manga Pachadi (Green Mango Jaggery Chutney)

DK — Mon, 26 Mar 2012 20:01:59 +0000

Sigh – I miss home! Have been missing it for a long while now. Although I have managed to create a beautiful one for myself in the place where I live, nothing beats the original – the place I grew up and have abundant of memories. I am sure many of you, like me, believe that your growing up years play a huge role in shaping up the way you are now. And of course – the food. When I really sat down to analyse and dissect my memories, I was surprised to find that most of them involved food in some way or the other. Sitting with my mom during festivities preparing sweetmeats like Mysore Pak, Murukku, Akkaravadisal, Kesari etc, eating luscious homemade Badam Halwa, fresh mangoes and gulping down tender coconut water (plucked from the trees) in my grandma’s backyard, eating spicy and addictive bakarwadis in my uncle’s house, being a glutton for ‘never-eaten-anything-like-it-anywhere-else‘ Puttu at my aunt’s place…..and the list goes on and on.

This Green Mango bought all the memories back to me during my last visit to the local Indian store. The roadside stalls with cut green mangoes sprinkled with salt and red chilli powder were abundant back home. I remember the one right outside my school with all my friends clamoring around it to buy these tangy pieces. I used to stand in sidelines cos I never was one to like the tangy sourness of Green Mangoes. I do so now. Call it maturity in tastes or simply being plain homesick – I buy these in hoards now, when I can get it.

This Mango pachadi represents everything I have been talking about. Home, Family, Festivity and the tangy Green Mango. This is what I call as “In-the family” recipe. A recipe that comes from grandmom’s aunt’s sister’s cousin’s daughter who also happens to be the mom’s sister-in-law! Confused? I assumed so Simply put, its a family version, the one that comes with no proportions, no specific directions, with loads of little of this and more of that – but that which comes out tasting like a million bucks every single time whoever makes it. Is it cos of love? I suspect so. But I belong to a generation that thrives on love-yes, but who cannot translate that love to food which comes without measurement! Well, at least I don’t – esp. for traditional goodies. After lots of attempts of trying to translate my mom’s “specification” in measurement – this is what came out finally which is close to my mom’s version. Only “Close”, why? - ‘Cos, I am obviously missing her loving touch (...)
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Post tags: ghee, jaggery, mango, mustard, Neem Flowers, turmeric

Watermelon Radish Raita (Yogurt sauce)

DK — Tue, 20 Mar 2012 23:35:03 +0000

Given that Raita (Indian Yogurt sauce) forms a part of our regular meals, I tend to jazz it up with whatever is available in my fridge on that particular day. Its that versatile. Fruits, vegetables – name it, and a raita is ready for you. I make it a point to include this yogurt based condiment for another main reason – Protein. Since we use Greek yogurt, the amount of protein that it provides is immense.

So on this particular day, I used a special variety of radish namely “Watermelon Radish”. Although I happened to know of it much earlier through a colleague, I did not come across it until recently at my Farmer’s market. In our market, they had cut a section of the radish (wrapped in plastic wrap) to use as a display piece above the radishes to show how it looks inside. For a good reason, given that it was immensely attractive and eye catchy. See how it looks below? Doesn’t it look wonderful?

It tastes the best eaten raw, if you ask me. We enjoy it in salads and in raita , which is what today’s post is all about. A simple condiment where Watermelon radish is the star ingredient. That pink color makes the sauce look so beautiful when you garnish it with some grated radishes. The raita by itself tastes like a regular radish raita – slightly peppery with a mild sweetness to it.

Enjoy it like you would with any other raita – with a nice spicy main course. (...)
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Post tags: cumin, mint, Watermelon Radish, yogurt

Roasted Romanesco Broccoli with Chickpeas & Olives

DK — Fri, 16 Mar 2012 20:06:28 +0000

I know I have mentioned it before, but we have fallen in love with roasted cauliflower and have been enjoying it often last couple of months – thanks to the season. Its at its best during winter and I can feel it in the taste. Every time I make it, I try to add in a variation. So the last time I went in for my usual grocery shopping, I spotted these alien looking cauliflower thingies called as Romanesco Broccoli. I had a faint memory of reading about it in the internet – so I immediately took my phone to verify if they are not GMO. With a green signal, I took one of them home. Just look at those beautiful patterns – aren’t those simply amazing to look at?

Turns out, that they are amazing to taste too. They taste like a cross between broccoli and cauliflower. They are nutritious and very low in calories. Since we love roasted broccoli and roasted cauliflower, I thought why not try the same method for these too. I am glad I did. They were quite firm, retained their color after cooking and had a slight broccoli like taste although milder.

I used a recipe from a Cooking Light magazine, that used only cauliflower along with delicious additions. Instead of using all cauliflower, I used Romanesco predominantly along with other minor changes. We loved this combo a lot – thanks to which I have till date made it like 4-5 times already. This dish is immensely nutritious and filling. Chickpeas provide the protein thereby making it hearty. The olives add tanginess and blends immensely well with the cauliflower and romanesco. We paired this side dish with Mexican Rice and tortillas along with a spring onion yogurt sauce (raita).(...)
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Post tags: cauliflower, cilantro, garlic, olives, Romanesco Broccoli