Hotel-style vathakozhambu

Ever had vathakozhambu at a Tamil restaurant, like Sangeetha in Chennai? It's absolutely divine and nothing they make at home comes close to that. There's something different. Introducing, hotel-style vathakozhambu - the thicker, tangier and infinitely more delectable dish than it's pale counterpart, the home-style vathakozhambu. Today for some reason when I was day dreaming food, I got reminded of this vathakozhambu that we got when we had the Meals at Sangeetha. And I had to make it for dinner. Usually, I make the normal one that our moms teach us to make... the one that all you chefs have attempted at least once. But here's how to do it hotel-style. It's almost like a kootu consistency. And with no real recipe online, I pride myself as the first one that I know of attempting this novel approach, and having success with it whilst sharing it. Yo!

Ingredients -(If you are familiar with normal vathakozhambu, skip this)

1. Something vathhal (this is the dried veggie bit that you fry to add taste to the whole concoction like sundakka, manathakali keerai, etc.) - I didn't have any, so I skipped this.

2. Onions (if you have the small bulb ones, they are the best) - 4 if they are medium sized, finely chopped.

3. Tomatoes - 1 large, finely chopped

4. Tamarind - small lemon-sized

5. For seasoning and cooking - oil (preferably sesame oil (yellu yennai/til ka tel), mustard seeds curry leaves, 2 dried red chilis, 2 tablespoons of channa dal a pinch of asfoetida and vathakozhambu powder/sambar powder.

6. Salt to taste

How

1. On a saucepan, add 1 spoon of sesame oil and fry half the onions whilst adding salt so that the onions release their juices.

2. Once the onions become translucent, add the chopped tomatoes and about 1/4th the raw tamarind to it and fry for sometime more till you are sure that the raw flavour of the onions/tomatoes is gone. This usually takes 4-5 minutes on medium-high flame and you can see that the tomatoes have lost all firmness and have released their juices into the mixture as well.

3. Add 1 spoon of vathakozhambu/sambar powder and fry for 1 more minute. Set aside.

4. Meanwhile, on a separate saucepan (or the same one, once you empty it), add another spoon of sesame oil. Allow mustard seeds to crackle, add the asfoetida, the red chilis whilst crushing them with your fingers, the channa dal and the curry leaves.

5. Once the chilis turn semi-dark and the curry leaves lose their sprightly green, add the remaining onions to be cooked thoroughly. Add salt and give it a stir or two.

6. Meanwhile, make pulp off the remaining tamarind upto about 1 cup and add this tamarind pulp to the onions and allow to boil.

7. The mixture that you had set aside should've cooled considerably. Give it a quick run in the mixer to make a coarse paste.

8. Add this paste to the boiling stuff in the saucepan and set to boil having ensured that the entire paste is mixed in.

9. Taste to see if the salt/tanginess and the spice are as per taste. Add condiments as desired.

10. Season with washed curry leaves. And voila!

While it may not look as thick as it is, I assure you that it is kootu consistency and absolutely yummy. So, what does that go with? My trademark paruppu usili, of course! If you want the recipe to that, check the comments of this post.

Give them a try n report back! Bon appetit!

The joy of eating

How many of you really eat? Like chew, savor and then swallow? And then, how many of you just swallow? I belong to the latter category unfortunately... Often I find myself short of time and with about 10 minutes to have lunch and so I gulp it down... of course that means that a lot of times, I eat the incorrect quantity of food. Today for a change, I had some time on my hands. And I decided that I would NOT gulp my lunch and wash it down with water, rather I would eat slowly. Sort of like Remy, the rat in Ratatouille, savoring the flavours and chewing each mouthful and relishing the combination of spices in my food. And it was utterly unique and I thoroughly enjoyed it. This was how foodies functioned, perhaps. It lasted 30 minutes, more or less, my lunch break. And it was definitely worth my while. It's one of those things that it's worth waiting and relishing (not when it's the boring canteen food with minimal veggie choices, but otherwise). And I've decided to set aside some exclusive time for lunch though it's at my desk. You needn't live to eat.. but you sure can spare time to eat, right? That's the healthy way.

Khana Khazana

Ah well... what better phrase to describe the rich variety and taste of the Indian cuisine? Truly a khazana. Here's a jhalak from just 2 instances in Chennai.

Paati's incredible bhara bhaji

The Gujarati thali at Saravana Bhavan's Rangoli.

Xmas Paruppu Usili

Well I made another of my favorite dishes today, the paruppu usili. But this time I had two red capsicum sitting beside one green one and so they all went into making the dish. And ofcourse, red n green is sort of the Christmas theme and hence the name. Of course, thanks to the lighting (yellow) and the paruppu (again yellow), the dish looks nothing as colorful as it does in front of my eyes. But here, take a look -


Well, the recipe is in the comments section of this post in case you are interested. And I am having it with my trademark dhideer rasam. Here's another mouth-watering shot of today's attempt. Enjoy!

Bar bar baingan - with recipes now!!

For the unfamilar few, the post title is in Hindi and it means -brinjal (eggplant) again n again.

Well, I did promise the baingan bharta to anyone who followed what I was saying last week. Addicted to my own cooking, I did make it again... and managed to recreate the magic (what my dad says is the mark of a good chef)... alright alright, enough peethal (tamil for uncalled-for praise). Here's a pic of the subji... The light was gone outside and I had to resort to the good old yellow ceiling lighting and hence the bad photo. But I assure you it tasted way more delicious than it looks. Also, I was out of cilantro and didn't want to stock some so close to leaving, hence the boring garnishing.


And what did I have it with? My indian bread speciality - theplas :D. Made enough for the whole week. Take a look -

Leave me a comment if you're interested in either recipe. I'll be happy to share. Happy tucking in!

RECIPES -
Well, there was atleast one request for the recipe... so here goes.
Hint - Read blue-coded words for the order in which to add ingredients.

Baingan Bharta -
Ingredients
1. 1 medium-sized eggplant
2. 1 large onion
3. 1 can of tomatoes/2-3 medium sized tomatoes
4. 2 cloves of garlic
5. For seasoning - mustard seeds, jeera seeds, 1 tsp each of dhaniya (mustard) power & jeera powder, 2 dry red chilis, 1/2 tsp of red chili powder, a pinch of turmeric and salt to taste.
6. For garnishing - a fresh sprig of coriander leaves
7. For cooking - 1 tbsp of oil

How to make it
1. Heat the oil in medium-high for 2-3 minutes. Meanwhile, cut the onion up into medium-sized pieces.
2. Once the oil is hot, add the garlic, finely chopped and the dry red chilis.
3. As the garlic starts turning brown, add the cut onions and some salt, so that the onion releases it's juices and cooks in them.
4. Once the onions get done, add a pinch of turmeric and dump the can of tomatoes into it. Add the dhaniya, jeera and red chili powders to it and stir well. Cover the saucepan and allow to cook for about 5 minutes to allow all the masalas to seep into the onion-tomato mix. Set aside.
5. Prepare the eggplant to be roasted/smoked on the gas/hotplate. Put 2-3 drops of oil on your hand and rub it through the entire eggplant to coat it everywhere will a thin film of oil. This prevents the eggplant from burning and aids even cooking on the inside.
6. Turn the gas to medium-high and once it's hot, hold the eggplant by the stem or using a pair of tongs and place directly on the gas. After a minute of two of steaming, once you turn the eggplant a bit, you can see that the skin starts peeling slowly. Do this on all sides, including the bottom so that the eggplant is cooked throughly on the inside. It should look something like this -

Set asideto cool off.
7. By now, your onion-tomato mix would've cooled reasonably. Grind it into a coarse mixture in the mixi, not too fine, to make sure that you have some chunks remaining. This is your gravy.
8. Once the eggplant has cooled down, run it under water and peel away all of the skin. The eggplant should've lost all its firmness and can now be cut into small pieces or mashed into a mixture to be added to the gravy.
9. Heat 1tsp of oil in the saucepan and allow mustard-jeera seeds to sputter. Add the chopped/mashed eggplant and cook for a minute before adding the gravy and mixing everything evenly.
10. Garnish with coriander and serve with parathas/phulkas/theplas or steamed rice.
Note: Smoking the eggplant is what distinguishes the baingan bharta from any ordinary baingan subji. Do not skip this step.

Theplas
Ingredients (for about 20 mid-sized theplas)
1. 4-5 cups of whole wheat flour
2. Condiments: 1 tsp of salt, 1/2 tsp of red chili powder, 1tsp of sugar, pinch of turmeric
3. 2 cups of water, more or less
4. 2 tsp of oil

How to make it
1. Add the condiments to the dry flour and mix well.
2. Add the water in small portions while kneading the dough with your fingers to a smooth consistency. Stop adding water when the dough has reached the right consistency. (Hint: If the dough is too dry, it will flake while rolling out the theplas. Make sure it is a little sticky).
3. Rub the oil in your fingers and knead into the dough.
4. Set aside for 1-2 hours (Hint: Make your subji in the meantime to save time overall!)
5. Roll out like chapathis, except you don't need extra flour to roll them out. They should be easier to roll than chapathis.
6. Cook on a tava like chapathis, using the flame itself to have them 'ball-up' like phulkas as well. (It tastes just as good even if you don't do it that way).

Advantages: They are spicier and tastier than normal chapathis and make for a good change. They also last longer and are a great snack with chai.
Enjoy!

Cold weather - Hot Manchurian

Well a girl's got to eat... Even if the motivation to cook is low because of S not being there, it's the best way to melt away 2 hours. Usually it's lesser time... but for making manchurian, you might as well do it well and in style. And for the cold weather the piping hot manchurian was fabulous. And I've been on a roll. I made my best baingan bharta yet the other day and unfortunately I was too hungry to take pictures. Hehe. But it tasted so great, I want to do a repeat performance soon and I promise pictures soon enough. Enjoy this one though!

Great Bretagne

We were in Bretagne, one of the regions in the Northwest of France this past weekend. And the food here is typical - crépes and galetes - savoury pancakes, filled for main course and sweetened for dessert. Crépes and galetes are very similar to our Indian dosas. However they are made of wheat rather than rice and dal and they aren't made as crispy.

And to drink, there's cidre (cider). We were in a bunch of places in the region, notably Le Mont St Michel and St. Malo. And every corner has a Créperie and virtually every place we tried was fabulous. It's like one of our dosa diners which can serve a 100 varieties of dosa with just the basic ingredient the same.

And it's not just the food. The region is gorgeous and the people helpful. In fact we met a very helpful couple at one of the Créperies but that warrants a different post altogether. And this post is just about the food. There's more to follow from our little weekend getaway.

Dhideer Rasam

This post is dedicated to Priya. Get well soon.

Well I am sure most of us have come home some day feeling all tired and too bored to cook, or sometimes just too late to whip up anything interesting. Times like this though we probably end up binging on some junk there's always the hope that there was some comfort food. This one is mine. It's saved me a lot of trouble many a time and what's more its positively delicious and it's actually on the menu atleast 2-3 times a week among other dishes.

So for all those people who want a 10-minute yummy desi recipe or for those bachelors who wanna cook or just for a lazy evening here's my dhideer (instant) rasam recipe.

Hint - for the impatient, just read the blue-coded words for the order in which to add ingredients to get this done with!

Ingredients

1. A can of tomatoes (if you have fresh ones great... but the can saves time)

2. Butter - 1 dollop

3. One lemon or juice from 1 lemon

4. The usual rasam ingredients - rasam powder (3-4 tbsp), asfoetida ( a pinch), mustard seeds (1 tsp) and salt to taste

5. The extras (if you want) - a few curry leaves and a sprig of coriander for garnish, ginger if you prefer.

How to make it

1. Take a saucepan and melt your dollop of butter (you can use oil but the taste and flavour from the butter are totally worth whatever calories that it may add!)

2. Allow the mustard seeds to crackle and add the curry leaves, ginger and asfoetida and fry for about 30 seconds.

3. Dump the can of tomatoes into this crackling mixture and add salt to the tomatoes for all their water to seep out while cooking.

4. As the tomatoes boil, add water equivalent to the can of tomatoes to them.

5. When you see the whole thing froth from all the boiling (in about 2-3 min), add rasam powder to it. Let it boil for about a minute and turn it off.

6. Now add the lemon juice to it and stir it in and finally garnish with coriander and voila... you are done!

Serve with steamed rice or have it just as a soup. It's quick, light, flavourful and tasty. Try it out and let me know how you feel about it.

Notes:
1. You can always add cooked toor dal just before adding the rasam powder to give it more volume. Take care not to add too much or it'll end up tasting like sambar.
2. You can also add garlic at the stage you add ginger for a different kind of flavour. As it is a strong ingredient, avoid adding too much of it.

Diwali goodies

Well yeah I talked to many of my friends, whose Thalai Diwali also it is. I may not have made a lot of dishes. But I did make one sweet, chakrapongal (Thanks Priya for the recipe) and one savory, vadai for keeping up the tradition.

Here are the pictures... They don't look very great thanks to the yellow lighting at home and the fact that it darkens very quick these days. But they sure did taste awesome.

On a different note, happy birthday VR.

French Food - The Gaulion way

So my bro was visiting us this past weekend and we wanted to make the trip as special and wholesome as possible. And so to the normal sightseeing that one does, we added an authentic expensive French dinner on the list. A French friend of ours who'd been there recommended the place and so the reservations were made and after a long exhausting day of sight-seeing we landed at the place. The first look was a cozy barn-type place. And a closer look revealed that the short tight spaces was intentional for the restaurant was very large in itself, being multistoreyed and furnished entirely in carved wood, from the walls to the furniture. And it wasn't very brightly lit, giving it a cavern-like atmosphere... So we settled in to our reserved table downstairs amidst loud crowds who were celebrating a Friday, perhaps. And first things first we're told all the food is unlimited as is the wine. The latter lights up the guys' faces... And the next thing we know, a very large basket of fresh raw vegetables was placed in front of us with a bowl of mayonnaise. This was the starters with large loaves of freshly baked bread...

And no, I wasn't kidding. See? And so we crunched like cows on the raw vegetables which went interestingly well with the red wine. We were given huge knives too, to cut through the larger vegetables and from what I saw, the collection included carrots, radishes, turnips, spring onions, onions, cabbages, capsicum, cauliflower, lettuce, cucumber, tomatoes and lemon. ALong with this, one had the option of going to the upstairs buffet and loading up on unlimited meat chunks and some veggie salad combos as well.

While we were crunching away, the waiter dude informed us that we could choose main course between duck, lamb and steak. While my eyebrows vanished into my hair, he quickly mentioned that they also served ratatouille for their vegetarian patrons. Relieved as I was, I could also finally try that authentic French dish. And that's what sold me on the place finally. The ratatouille was phenomenal. Essentially just a stew of vegetables made in a tomato sauce, it was very nice indeed. And for dessert, we could choose between chocolate chip and a lemon sorbée. No prizes for guessing which one I chose, the chocoholic that I was. Tipsy as everyone else was, some chose the sorbée to clear their heads but the chocochip was a no-brainer.

A loud, long and interesting meal later, we all owed 41€ each, the menu price, more than a tad expensive but surely worthwhile for a once-a-time Gaulion experience. Oh and I didn't mention which restaurant, did I? Here it is...

More crispy vadais

They were a hit... and here's a follow-up effort..

The Varalakshmi Nombu

Before I get to the post, Happy Independence Day everyone. :)

Today was the first of many things... It was the first Varalakshmi Nombu for me post-wedding. For those unfamiliar with the rituals, here's a synopsis - http://www.hindu-blog.com/2008/07/varalakshmi-nombu.html. But this meant I had to shoulder the responsibility of being the 'woman-of-the-house', and cook the yummy treats that I took for granted all the years till now, wake up at 6:00 am to cook everything post a head-shower (I was allowed the luxury of sleeping-in in those premarital days), prepare everything for the pooja, etc etc etc.

Amongst this is what I consider supremely challenging - making the vadais and the kozhakattais (a.k.a modak). And I took down the recipe from Patti and followed it to the P. Who said victory isn't sweet? It certainly is when it's a sweet rice dumpling like the kozhakattai.

Or the crispy vadais (though I didn't shape them too well... hehehehe. There's always room for improvement!)

Thepla Central..

The theplas I made :D

Pappi Bhelwali

That's what my dad called me when he learned I'd made bhel puri for the husband... Here.. take a look.

The ingredients (including the teekha /meeta chutnies) -

The end product (phenomenally yummy - ask S if you want)

And... I made theplas for dinner today. Pictures later!

Tasty Tidbits III

I did it again!! I made Pav Bhaji on the husband's request and here's how it looked...

It tasted fantastic... had the perfect color, the perfect flavour n what not... The difference is my recipe... Its Pav Bhaji with a twist, with a few more additional steps than what conventional recipes tell you. But the extra effort is totally worth it. Its mouthwatering and beats any hotel Pav Bhaji you've ever had... If you want the recipe, all you need to do is ask!

Ooh by the way, the recipe to the paruppu usili is posted as a comment on its post. Check it out.. try it out and lemme know how you churned it out.

Tasty tidbits II

Ah... So I was making paruppu usili to go with the mor kozhambu that I made for dinner today. Usually, paruppu usili is made with beans or kovakkai (tindora), but I made it today with capsicum, the way my mom makes it. And it tastes as great as it looks... Wanna see?

If you like what you see and wanna know the recipe, leave me a comment.

Tasty tidbits

No no... I am not into food blogging.. But somethings I can't help. I usually fix this up when I am hungry and have to make do with leftovers. I just take a slice of bread, put it on the pan, sprinkle cheese on it and top it with anything I can find in my fridge - spread, chutney or subzi and it makes for a quick hunger fix. But yesterday at Franprix I found mini-canapes.. And they were sooo cute I just bought them. And so today I put that together today and here it is...

Isn't that appetizing? Bite-sized bread is cool and cute. I had topped it with the masala from yesterday's masala dosa and some tomato chutney. Was crazy tasty especially with the bread crusting n the other side. Here's another shot -

Reality Check

So... I got down to making those dosas from that batter... And if I can say so myself, they turned out fantastic. But thats not precisely what this post is about. I had only 2 of us, S & I to make dosas for... Even so, I was taken back to those days in India where dosa invariably formed dinner for more than once a week sometimes. And my Chittipatti remains the master at the dosas and her dosas are paper-thin, tremendously crisp and with very little oil - its the ultimate combination all of us strive for while making dosas. And she's sooo good at it that people from all corners come home and request her speciality to savour. This post is about my Chittipatti, and occassionally Patti and definitely all Ammas in the world. An ode to them. How they unflinchingly make 30-50 dosas for the huge family/friends without so much a word of protest. In fact the more one ate, the happier they were... In fact my Chittipatti sits on the kitchen counter and amid the heat of cooking dosas sometimes, for well over 2 hours. Hats off!

I have done this a couple of times in the US.. A dosa dinner for the North Indian friends who were pretty enraptured with the dosa (they always called it DO(like TOE)-SA; never got the "Dh"). And as usual, after making about 20-25 dosas, I was pretty much full from the smell. But I had VR there to help me out and we used to make them together and she would make them for me when we had finished serving everyone else and vice versa. Here, I turned down S's chivalrous offer to make me my dosas once he'd completed dinner. And I had to make myself barely 3 dosas before I could appreciate what all our moms did for us. By the time the second dosa was being made, I realized that the first one was going cold. And everyone knows cold dosas are about as much fun as a damp sponge. So I ate it as the second one cooked. Following this pattern, I even had time to do the dishes while the third was cooking. With this discontinuity, its hardly a wonder that my Chittipatti after making those 50 odd dosas for everyone barely managed to eat the 2 that my mom made for her.

The next time I am in India and being pampered with "Innum onnavadhu saapdu" (Eat atleast one more), this reality is going to hit me and I swear I will try to partake their efforts in the making (though I doubt the people in question will ever choose my dosa over the Master Chef's!) But ther's no harm in trying. After all, S can vouch that my dosas were crisp and yummy too...

Sweater Dosa

I did title this right... The husband and I had this immense craving for dosa a couple of days back... And with a brand new mixi sitting at home, there is barely an excuse not to go about making it! So, I soaked the rice n urad dal last night and like a good girl, I arachified it this morning... And all I had to do after that was to let it ferment a bit before spreading out those crispy hot dosas for dinner tonight.

Problem: The vessel I poured the batter into is this saucepan of sorts (I don't have smaller handle-less vessels). The weather though dramatically improved, isn't warm enough for ideal fermenting, especially not with closed windows and shutters.
Usual solution: I leave stuff in the microwave when I want them protected and at a temperature a little higher than normal.

Today's problem: The microwave is too small to accomodate a 3 litre saucepan.
Today's solution: Batter kept inside the vessel cabinet snugly wrapped with my warmest sweatshirt.

Problems foreseen: The batter ferments soo much that it outspills the saucepan and ruins my sweatshirt.
Solution: The husband can buy me a new one in return for yummy dosas.

Ah.. there's a solution to everything in this world, isn't it?

A 6 course meal

Today I have achieved what I believed impossible. Well its both what you think and what you don't know. I lasted a 6 course meal - you got that from the title of the post. But I also lasted an entire day of presentations in... FRENCH. Congratulations to me! I never thought it was possible. When my professor suggested that it would be "good for me" to attend the presentations given by the senior members and partners of the project and get introduced to them as the new stellar PhD student, I was excited. Then he revealed that they would be in French. Thats when I mentally tuned out and willed myself not to sleep. I have slept in many classes in the past and A will vouch for that a 100%.. But in a teeny conference room with 6 senior members all waiting to see that spark of brilliance come from me, it wasn't the best of ideas. But this post is not about how I survived 6 gruelling hours of making out an odd phrase here... a number there and the parallels between French and English on the screen ahead of me (scientific is scientifiqué - there are many words like that). Its about lunch. The French like their food. That explains why the initially decided upon hour-long lunch stretched into twice that length.. It can also be explained by the fact that there were 6 courses.

Before today I had no idea how any meal could have more than 3 courses -appetizer, lunch and dessert, right? Wrong! The French start with what they love most - bread. Our choices today for Course 1 were wheat bread and baguette... And then the chef brought in Course 2 - plates of salad for each of us.. Thankfully he was forewarned about me being veggie and so while the others crunched on their chicken/pork/lamb or whatever, I grazed on my carrots, cucumbers and tomatoes. The salad was soo huge that I half suspected that that was it. Wrong again! Giving us ample time to finish (everyone had scraped their plates clean except me), the chef cleared the plates and brought in the main courses - Course 3... Boiled ripe Roma tomatoes and boiled beans with basmati rice for me as opposed to chicken tikka masala for them.. Its an unfair world. The boiled beans had no salt or any flavour and I couldn't take more than two of them. The tomatoes were yummy and thats all I ate.. what was I to eat the rice with anyways? I was sure dessert was next after the Basmati disaster - wrong again.. And in came Course 4 - Cheese. Seriously, I thought it was flan or something on my plate - but it turned out to be 3 ample portions of what I identified as blue cheese, goat cheese and ambiguous cheese.. with guess what? Bread of course! I was mortified by then and barely chewed anything while others munched away to glory. I was hoping we were done once and for all. Of course I was wrong. Course 5 - Dessert - a fried banana pie. This was yummy with a delectable crust and everyone cleaned up their plates, thank you very much. Now surely it was over? Who could get back to those meetings without that last course? Course 6- A shot of espresso!! My first ever and I needed it to wake me from the lull of the 2 hour lunch. The caffeine didn't as much as the bitterness did and I was grateful for the dark chocolate that accompanied it to remove the taste from my mouth.

Off we all trudged into the meeting room. Waiting for us was what we'd started with at breakfast- coffee, tea, orange juice, croissants and pain aù chocolat.