What a treat to learn something new? I had a fabulous time at Sujatha’s kitchen. She was the perfect hostess and had prepared all of her cooking ingredients beforehand: every vegetable was chopped, the spices deftly measured, the rice and daal washed, soaked and ready to be cooked. She subsequently demonstrated the cooking process of Masale bhaat… Continue reading Masale Bhaat from Sujatha’s kitchen
My Vegetable Makhani – (beans, carrots and cauliflower simmered in cashew milk ,tomatoes and a blend of spices) was rather bland. And I was going to be serving it to 40 people at a formal dinner. I tried adding extra coriander, coconut and cumin, but to no avail, something was still missing.
So, I added a touch of Goda Masala and lo-behold the dish magically transformed into a tasty dish with oodles of flavor. I finally ran out of my little stock of Goda Masala, so I made my own following Sujatha’s recipe..
2 1/2 C Coriander seeds
1 C Cumin
1 C dry red chillies
1/2 C shredded coconut
1/4 C Sesame
2 -3 Bay leaves
1 t Black Pepper
1 t Black Cardamom
1 t Cinnamom sticks
1 t Black cumin
1 t Hing
I t Poppy seeds ( brown)
1 t Fenugreek seeds
1 t Mustard seeds ( black)
1 t Cloves
Dry roast all the spices separately for 1 – 3 minutes
Blend them together and let cool
Crush them in a coffee grinder
I plan on using this Goda Masala in the chicken dish and the rice dish that I will be making for the dinner at the Creperie on the 12th of September.
My next post will be about – Sujatha’s kitchen & her delicious Masale Bhaat ( rice dish) and Aamti ( daal).
What do you do with the whey left over from making paneer or homemade cheese? Make Dosas ! You can buy the flours or make your own. I like to grind my own. Today I am grinding brown rice, 7 grain… Continue reading Dosas with Whey( left from making paneer) or buttermilk/coconut milk….
Pampushki is fun to say and eat. It is another gem of a snack, I found in a cookbook. It is a delicious form of a potato cutlet, except it is round in shape and has a filling in the center. The first time I made it with cottage cheese at the center, it was… Continue reading Pampushki — Street food in Eastern Europe
One day, As we continued on our journey of North America, I took along an El Salvadorian quesadilla cake. It is a rich breakfast cake, more like a pound cake that doesn’t look or taste anything like a “quesadilla.” It has rice flour, sour cream and salty cheese. So, it is sweet, sour, salty and… Continue reading El Salvadorian Cake takes care of Central America
Yummy arepas made with masarepa
As a new cook, it was fun to discover new recipes. I tried Betty’s Guacamole, Farina dumplings and the Irish soda bread. I even tried her naan recipe, which turned out good enough to impress my other friends from India. However, I kept making Betty’s Roman Farina dumplings again and again. It was something about… Continue reading Betty’s Farina dumplings
Gossip and sipping tea go hand in hand. I remember, as a kid hanging around in the background trying to eavesdrop on some juicy gossip. It always intrigued me how people were so pleasant to each other when they actually met, but they had all this juicy stuff to talk about them, when they were not around.… Continue reading GO S..SIP Masala Chai
Yesterday, I made a dish from my dil ( heart) with dill (herb). It seems to go well with the tanginess of citrus fruits or sour cream. Intending to make a beet casserole with a sour cream based dressing, I ended up making Shchi, a traditional Russian cabbage soup. It was simply delicious!
I made Pakoras for the students in the Geography Club. It is usually a good way of introducing them to spices and talking about India and other landmarks. However, today we were talking about Europe, and I was feeling under weather, so I could not raise my voice. How does one get attention without raising… Continue reading Quiz on Europe: A Pakora for the answer