Food for Life

14/03/2025

Happy Holi !

13/02/2025

Happy Valentine's Day!

31/12/2024

Gup&Shup Indian street food Dubai. Wish you all a wonderful New year!

04/11/2024

Tamarind Rice

"The only way to get rid of a temptation is to yield to it."

Tamarind rice is a popular South Indian dish that features a unique blend of flavours – including sourness from tamarind, spiciness from the addition of fiery chillies and the nutty aroma of tempered lentils and peanuts.

Traditionally known as Puliohara,it is a tangy and savoury rice dish typically prepared during festivals, special occasions, or as a part of the daily meal in the states of Karnataka, Tamil Nadu and Andhra Pradesh. While the exact origins of Puliyodarai are not well-documented, some research sources suggest that the first known origins can be traced back to the temple kitchens of Tamil Nadu, for as far as 1010 CE.

As a North Indian from U.P., my first introduction to this happened in 1999 at Balaji temple,Chicago. Some of our American friends were talking about tamarind rice in a party. They were so fond of this dish that they used to visit the temple on Sunday to grab this rice! As we were never eating at the temple canteen, we did not know about it. Balaji temple and other temples in U.S. offer food in the temple canteen on the weekends, there are dosai, idli sambhar, vada sambhar and of course tamarind and lemon rice made fresh. You don't need to heat tamarind rice and just grab 1 or 2 containers and enjoy!

The tangy flavor of tamarind is believed to symbolize the various flavors and experiences of life, making it a meaningful dish in the context of Indian culture and spirituality. It has become a favorite prasadam outside South India and here, I tried to cook this at home and it turned out exactly the same as prasadam! I'm very happy with the end result.

For this recipe, I used Sona Masoori rice and the texture was perfect. Here is a very easy recipe with handful of ingredients and the outcome is just divine! My recipe is inspired by Aarathi of Yummy Tummy, but I added black peppers and cumin seeds into it.

Ingredients:

1. Cooked rice- 2 cups
2. Tamarind pulp-1 lemon sized ball(soaked in water for 30 minutes.)
3. Peanuts- 1/2 cup
4. Chana dal- 3 tbsp.
5. Urad dal- 2 tbsp.
6. Whole red chillies- 10 plus 5
7. Mustard seeds-1 tsp
8. Curry leaves-2 sprigs
9. Fenugreek seeds-1 tbsp.
10. Asafoetida-half tsp.
11. Oil- 2 + 1 tsp. Divided
12. Salt
13. Black pepper- 5
14-cumin-1 tsp.

Method:

* Have Cooked rice at hand and it shouldn't be sticky.
* Add 1 tsp. Oil in a pan and start roasting Fenugreek seeds and 10 whole dry red chillies on slow flame.
* Also add black peppers and cumin seeds after 3 minutes.
* When Fenugreek seeds are dark and chillies are also roasted, remove from pan to cool.
* Now add peanuts and chana dal in the same pan and start roasting on slow flame.
* After 5 minutes, also add Urad dal and keep roasting.
* When chana dal is brown and Peanuts are well roasted, scoop out about 2 tsp. Of roasted dals and cool and grind with previously roasted chillies and fenugreek seeds.
* Now remove everything from the pan and add 2 tsp. Oil in this pan.
* Add mustard seeds, Asafoetida and Curry leaves, also add 5 broken red chillies and when it crackles, add tamarind water after removing skin.
* Add salt and ground roasted powder, cook till oil separates.
* Add into rice and mix or add rice into the pan and mix gently.
*Enjoy!

**Note:

If you are scared of handling this much chillies, you can simply use kashmiri whole chillies as these will only provide color not heat.
* But do use 3-4 red chillies to balance the tanginess of tamarind.

31/10/2024

Happy Diwali!!

30/10/2024

"You don't need a silver fork to eat good food."

Papadi Chaat; an essential item of every Diwali pre-party or party!
Made with green vatana or dried green peas.

16/10/2024

Punjabi style Baingan bharta.

14/10/2024

Pistachio Cranberry Fudge

Quick and Easy Cranberry Pistachio Fudge is a simple, easy and mouth watering delicacy.

Ingredients

• 2 cups white chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• ½ cup dried cranberries
• ½ cup shelled pistachios

Method

1. Prepare the Fudge Mixture:
2. Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
3. In a medium saucepan, combine white chocolate chips and sweetened condensed milk. 4.Heat over low heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth.
5.Add Flavorings:
6.Remove from heat and stir in the vanilla extract.
7.Fold in the dried cranberries and shelled pistachios until evenly distributed.
8.Set the Fudge:
9. Pour the mixture into the prepared baking pan, spreading it evenly with a spatula.
10.Refrigerate for at least 2 hours or until firm.
11. Cut and Serve:
12.Once set, lift the fudge out of the pan using the parchment paper overhang.
13.Cut into squares and serve.

26/08/2024

Happy Krishna Janmashtami!

Celebrate this Janmashtami with divine bhog thali, recipe link below....

Phalahari Nargisi Kofta.

https://gangagomti.blogspot.com/2021/04/falahari-nargisi-kofta.html?m=1

Barnyard millet kheer (Sama ke chawal ki Kheer)

https://gangagomti.blogspot.com/2021/04/sama-ke-chawal-ki-kheer.html?m=1

24/08/2024

"The soul's joy lies in doing."--Shelly

Chicken 65

(Part One-Story)

If you are a chicken lover, then you must have had Chicken 65 which is a lip-smacking dish that is often served as a starter with a roomali roti. This deep-fried chicken dish is quite popular all across India and people have even come up with different versions of it. But have you ever wondered why is there a number in the name of the dish?

Many people have a misconception that the name of Chicken 65 is because of the ingredients used in the dish. Its origin story suggests otherwise. Chicken 65 was actually invented by A.M. Buhari in the year 1965 in the state of Tamil Nadu.

Some people also say that soldiers in the Chennai canteen were presented a long menu that had this dish against the serial number 65 and that’s why the dish was linked to the number 65. It is believed that since there was a language barrier in the Cantt, associating the chicken with the number was the easiest way for the soldiers to remember the dish.

The delicious Chicken 65 will definitely be in your party starter list soon if it is still not made in your kitchen. This South Indian droolworthy appetizer is usually served with rumali roti or flaky parathas to make it a complete meal.

The authentic recipe is simple but there are some interesting variations of it are more popular, after all you can alter it a little to suit your taste buds! Original recipe asks for marination of Chicken pieces and then deep frying like Pakoras, no extra tempering is needed.

Let's start the recipe..

(Part Two-Recipe)

Ingredients:

1. Boneless chicken 500 gm. (cut into cubes) Buhari used bone-in pieces.
2- Ginger-garlic paste-1 tbsp.
3- Salt to taste
4- Kashmiri chilli powder-2 tsp. for color
5- 1/4 tsp. turmeric powder
6- Garam masala powder-1 tsp.
7- coriander powder- 3/4 tsp.
8- Cumin powder- 1/2 tsp.
9- Curd-4 tbsp.
10- Lemon juice-1 tsp.
11- Curry leaves- 2 sprigs (Chopped)
12- Cornstarch- 4 tbsp.
13- Rice flour-2 tbsp.
14- egg white-1 ( you can skip this add 1 tbsp, curd instead)
15- Oil for deep frying
16- Curry leaves for tempering
17- Green chillies slit-6
18- Chopped garlic- 1 tbsp
19-Red chilli powder-2 tsp. or according to taste

Method:
* To a large mixing bowl, add chicken pieces, turmeric powder, red chilli powder, coriander powder, kashmiri chilli powder, garam masala powder, salt, chopped curry leaves, curd, lemon juice and ginger garlic paste.

* Mix well and cover, leave it for at least an hour, overnight marination will yield better results.

* Heat oil in a wok or heavy bottomed pan, add corn starch and rice flour and egg white to the chicken, mix and fry.

* Do not crowd the pan and fry on medium high till crispy.

* Once you are done frying chicken, reduce the flame to low and a fry curry leaves till crisp, slit green chillies for few seconds and spread this over the fried chicken pieces, your Chennai style Chicken 65 is ready!

This time I made this simple for my son.

But to make it spicier, you add one more tempering which goes like this-

Take 2 tsp. fried chicken oil, add curry leaves, some chopped garlic, 2 slit green chillies, chilli garlic sauce 1 tbsp., saute for a min, add 1 tbsp. water and turn off the heat adding 1 more tsp. of kashmiri chilli poder. Add this to quote chicken and immediately serve this with lemon wedes and sliced onion, otherwise it will turn soggy.

Note

You may also add few drops of red color into the marination.

21/08/2024

Kadhi is not just a dish, it's emotion! So many folks love this simple yet aromatic comfort food and I'm one of them.

Palak (spinach) Pakoda Kadhi is a slight deviation from the regular Kadhi, but more nutritious and aromatic.

Ingredients:

1. Chopped spinach-1 cup
2. Besan or chickpea flour- 4 tbsp. Plus 2 tbsp.
3. Asafoetida-1 tsp.
4. Amchoor slice -3 or curd 2 cups
5. Turmeric powder-2 tsp.
6. Red chilli powder-3 tsp.
7. Coriander powder-1/4 tsp.
8. Coriander seeds-1 tsp. Coarsely crushed
9. Coriander leaves
10. Salt
11. Whole red chill-1
12. Kashmiri chilli powder-1 tsp. For tadka
13. Oil for frying Pakoda plus 2 tbsp. For masala
14. Onion-1/2
15. Garlic cloves-3
(Blend onion garlic in a mixer bowl)
16. Desi ghee 2 tbsp. For tadka

Method:

* In a large bowl, take 4 tbsp. Besan, 1 tsp. Chilli powder, 1tsp. Turmeric powder and half tsp. Asafoetida and make a tight batter by slowly adding water.
* When this becomes light and airy, sprinkle 1 tsp. Crushed Coriander seeds and set aside for half an hour.
* Now add squeezed spinach and mix properly.
* Heat oil in a kadai to fry Pakoda.
* When oil is hot, add salt in the mixture and drop balls and fry till crisp.
* Now heat about 2 tbsp. Oil and add 1 tsp. Methidana, 1 Whole red pepper and half tsp. Asafoetida.
* Add blended masala along with Coriander powder, turmeric powder and remaining chilli powder.
* Cook this till oil separates.
* Add 2 tbsp. Besan which has been mixed with some water and 2 cups of additional water.( I'm making this without curd this time, if you are using curd, add curd and water after mixing thoroughly.
* Cook on slow flame by constantly stirring it till a boil comes.
* Add sliced amchoor and lemon juice and also drop Pakoda here, saving a few for garnishing
* Let the Kadhi simmer for 30 minutes.
* Before serving, heat ghee in a tadka pan and add coarsely pounded Coriander seeds and turn off the flame.
* Add 1 tsp. Kashmiri chilli powder and immediately pour over Kadhi and close the lid.

A divine aroma will engulf your whole kitchen!

Serve hot with rice.

19/08/2024