Monday, October 29, 2007

RCI Bihar : Kadima Tarkari

My parents were very excited when they heard that I was hosting the RCI event for Bihar. My Mum and Dad, bursting with recipes, were ready to cook up a storm. Today I am presenting one of their favorite vegetable : Kadima (in Maithili) or Indian Pumpkin or Squash as we call it here. On my last trip to the local Farmer's Market, I had found Calabaza Squash which in my opinion is the closest to the taste and texture of the Indian Pumpkin. You can also use Butternut Squash for this dish.

500 gms Squash
Pinch of Hing (Asafoetida)
1/2 tsp Methi (Fenugreek) seeds
1/4 tsp turmeric powder
1/2 tsp chilli powder
2 dry red chillies
Salt to taste
Oil
Peel the squash, remove the seeds and threads. Cut the squash into 1" cubes.

In a pan, heat oil. Add the Hing, Methi seeds and the chillies. Now add the cubed squash, turmeric powder, salt, chilli powder. Mix well. Cover the pan and cook on medium - low flame, stirring occasionally. Cook till the squash is cooked.

Serve hot with Roti / Paratha and a bowl of yogurt. Enjoy !!


This is my entry for the RCI : Bihar event.

Wednesday, October 24, 2007

RCI : Cuisine of Bihar


I am hosting the RCI (Regional Cuisine of India) event for the month of November. A big thank you to Lakshmi of Veggie Cuisine - this event is her brainchild :) Another round of Thank you's goes out to all those gracious bloggers who hosted this event before me.

Simplicity defines the food eaten in Bihar. The staple diet is "Bhaat" (Rice), "Daal", "Tarkari" (Curry), Chutney. The diet is mostly vegetarian, although Fish and Meat is served on special occasions. "Chuda" (Poha / Flattened rice) and "Dahi" (Yougurt) and "Sattu" (roasted gram flour) are breakfast regulars. The cooking medium used here is Mustard Oil. You can find recipes here, here and, here.Some of the "Bihari" recipes listed on this blog are here, here, here, here, here, and, here.

Participation rules are very simple. Post any recipe from the state of Bihar on your blog from October 25 to November 25. Mail me your name, the URL of your post along with a picture 200 x 200 pixel size at khanagharka@gmail.com. Non bloggers, please email me the recipe and a picture.

I will do the round-up in the first week of December. I look forward to your participation. Should you have any questions, please feel free to drop me an email.
Happy cooking :)

Monday, October 01, 2007

I am Back ....

Hello All,

After a long, long break, I am back in the blogging world. Thanks all, those who enquired about my whereabouts. My folks are here and I just wanted to take a break and spend time with them.

See you soon with more recipes :)

Saturday, July 28, 2007

Machcha Tarkari - Fish Curry

The Regional Cuisine of India (RCI), brainchild of Lakshmi is being hosted by Swapna at Swad. The theme for this month is cuisine from the state I call home- Orissa. For the most part of this month I will bring to you recipes from Orissa.

Being a coastal state, fish is an integral part of the Oriya cuisine. Not only as food, but you will find fish motifs on sarees, bedspreads, silver filigree and the like.
This recipe is a simple one, but packs a lot of flavor. Mustard and tomato combine with Tilapia, and imaprt a flavor that remains long after the meal is over.

1 1/2 lb Tilapia steaks
2 medium Onions, ground to paste
4 tsp Ginger-garlic paste
1 medium Tomato, pureed
2 medium Potatoes, boiled and cut in large pieces
1 tsp Mustard seeds
2 Dried red chillies, broken into two
1/2 tsp Turmeric powder + a pinch
3 tsp cumin-coriander powder
1/4 tsp Garam masala powder
Oil
Salt to taste
Chopped coriander leaves for garnish
1 lemon, quartered

Clean the fish. In a bowl mix 1/2 tsp each turmeric and salt. Add the fish pieces to this and mix well. Let it marinate for about 10-15 minutes. Heat oil in a small pan and lightly fry the fish. Transfer the fish onto a paper towel and keep aside.
Heat oil in a Kadhai / Wok, add the mustard seeds and dried red
chillies. When the seeds begin to splutter, add the ginger-garlic paste and onion paste. Cook till the onion begins to turn light brown. Add the tomato puree and cook till oil separates.
Now add a pinch of turmeric powder + cumin-coriander powder. Cook for 2-3 minutes till the masalas and cooked. Add 3 cups water, mix well and brin to boil. Lower heat, add the fried fish and the boiled potatoes. Add the garam masala powder.

Cover and cook on low flame for 10-15 minutes. Check for salt in the curry and add some if needed. Garnish with coriander leaves and serve with steamed rice. Squeeze some fresh lime juice on the fish and enjoy a comforting meal :)


This is my contribution for RCI : Oriya Cuisine

Tuesday, July 24, 2007

Monday, July 09, 2007

JFI July : Eggplant Roundup

Thank you fellow bloggers for participating so enthusiatically in the JFI Eggplant event. An amazing 66 68 entries were recieved by yours truly ... some entries were from bloggers who disliked Eggplant, but participated nevertheless.
Before I do the roundup, I want to thank Indira. This event is her brainchild. I also want to thank fellow bloggers who have hosted JFI before. A special shoutout to the two non-bloggers who participated. I will be posting your entries at the end of this post. Once again, thank you all for participating and making this such a fun event.


Yennegai, from Jugalbandi






Vanakaya Pachadi, from My Veggie World






Stuffed Eggplant Sambhar, from Veggie Platter






Brinjal Masala from My Cookbook






Vangi Bhaat, from The Singing Chef






Kathirikai - Murungaikai Poriyal, from Passionate Trials






Vanakaya Sengapindi, from Talimpu






Vanakaya Pulusu Pachadi, from Susarla's Kitchen






Eggplant with Garlic Paste, from Madhoos Food






Vanakaya Pulla Kura, from Cooks Hideout






Eggplant Dosa, from Nutan Dodbele






Sweet 'n' Sour Badane Palya, from Spice Corner





Thai Eggplants in red curry, from Foodie's Hope






Vangi Bhaat, from Aroma






Baingan Bharta, from Andhra Spicy





Baingan Bharta with Methi Bhature, from The Spice Who Loved Me






Rasavangi Koottu, from Menu Today






Vangyache Kaap, from The Cooker





Vangi ani Val, from Out of the Garden






Eggplant Roll, from The Spice Cafe






Stuffed Baby Eggplant, from Delectable Victuals






Vangyacha Bharit Bhakri, from Aarti's Corner






Vaangi Bhaat, from Aarti's Corner






Baingan Achaari, from Indian Spice Trail






Brinjal Rice, from VCuisine






Sweet 'n' Spicy Brinjals, from Spicy Chilly






Baingan Bharta, from My Workshop






Eggplant with Endamame, from One Hot Stove






Beguni, from Ahaar






Vangya Chi Rassa Bhaji, from A Cook at Heart






Kathrikkai Rasavangi, from Tasty Palettes






Badnekayi Bhajji, from Taste of Mysore






Brinjals and Beans in Onion-Tomato Sauce, from Indosungod






Eggplant stuffed Eggplant Poppers, from Snackorama






Easy Eggplant Rice, from Snackorama






Bharli Vangi, from Bhaatukli






Kaththarikkai Paththiyak Kari, from Virundhu






Eggplant Pizza, from Ruchii






Eggplant Parmesan, from Hot and Sweet Bowl






Katharikkai Kichedi Kuzhambu, from Meena's Corner






Gotsu Pizza, from Jugalbandi






Dal Vanga, from My Foodcourt






Eggplant with Spaghetti, from Crazy Curry





Eggplant ragout, from Trinigourmet






Vangi Masala, from Live 2 Cook






Eggplant Crunch Rolls, from Cooking Adventures






Sindhi style Baingan Subzi, from Aahar





Eggplant Vindaloo, from Cook with Love






Guthi Vanakaya, from Batasari






Kashmiri Dahi Baingan, from Batasari






Masale Bhaat, from My Chow Chow Bhath





Kathrikkai Thair Pachhadi, from Aruna & Friends






Ennai Kathirikkai Karamadhu, Guthi Vankaya, Vankaya Masala, from Sappadu Thayaar






Baingan Paneer ki Subzi, from Fusion Food





Dahiwala Baingan Bharta, from Fusion Food






Eggplant Crisps, from Neivedyam






Eggplant Koottu, from My Experiments with Food






Vanakaya with Jeelakarra Karam, from Mahanandi






Spaghetti eggplant, from Curry Bytes






Khosu, from Curry Bytes






Akki Rotti with Badanekai Ennegai, from Karnataka Recipes






Eggplant Sambar, from Vanamala Hebbar






Cooked Amaranth (grain) with Brinjal-Tomato Sauce, from Vindu





Baingan ki Boorani, from A Mad Tea Party





Baingan Bharta, from Ghar ka Khana






Baingan Aloo Badi, from Ghar ka Khana






Vangi Bhaat, from Ammupatti's Thoughts






Brinjal Masala Curry, from Ammupatti's Thoughts





The JFI for August is being hosted by the creative Nandita over at Saffron Trail. Head to her blog to see the theme for August. Happy participating :).

I am also posting the recipe for Brinjal Dosa and Eggplant Sambar that was contributed by Nutan and Vanamala.

Brinjal Dosa by Nutan Dodbele
Brinjal long variety -2 (sliced)

1 cup – rice (raw)
2 tbsp – dry coconut
2 – dried red chillies
1 tsp – jeera
Jaggery or brown sugar – 1 tbsp
Tamarind – 1 tsp
Salt to taste

Method:

1.Soak rice overnight
2.Blend rice with dry coconut, red chillies, jeera, jaggery or brown sugar, tamarind, and salt.
3.Keep the sliced brinjal in a vessel filled with water
4.Heat the dosa tava.
5.Spread a tsp of oil on the tava and arrange the sliced brinjal.
6.Pour the dosa batter on the tava and spread evenly
7.Put another tsp of oil to cook, cover the tava
8.Flip the dosa and cook on the other side.
9.Serve dosa with or without chutney.



Eggplant Sambar by Vanamala Hebber
Brinjal / Baingan / Aubergine - 1/2 kg
Chana - 5 tsp
Toor dal - 1 cup
Sambar powder - 2 tsp
Rasam powder - 1 tsp
Tamarind Paste - 1 tsp
Jaggery - 1/2 tsp
Coconut - 1/4 cup
Salt to taste
Oil for seasoning - 2 tsp
Mustard seeds - 1 tsp
Asafoetida (hing) - 1/4 tsp
Curry leaves

Method
Wash the dal and place it in the pressure cooker using 2 cups water along with potato, chana. Add turmeric poweder a pinch into the dal.
Chop lenthwise brinjal. Cook seperately into the pan using 1/4 cup water and a pinch of salt.
Next add the boiled dal, chana, potato into the cooked brinjal.
Grind sambar powder and coconut using a litter water (should be thick paste).
Add tamarind, salt, jaggery, sambar masala, rasam powder bring to boil for 5 minutes
Heat oil in a pan add mustard allow to splutter, add hing and curry leaves finely pour into the sambar.
Ready to serve with rice