Marag Alkhadaar~ Kuwaiti Vegetable Stew

  If you regularly read my blog, last year, during this time I had gone for a 10 day treatment for my body pains. I have mentioned it in this post. During the stay, I had become pally with a Kuwaiti lady who had also come for her treatments. I hadn’t seen her during the initial days of my stay, but then I met her at the passage, and we stuck up a conversation. She was so relieved to know that there was somebody who could converse with her in English! 😀 After the initial meeting, whenever she would feel bored, she would knock at my door and get chatting away for at least an hour, till her husband calls from their room. For me, it was a good time pass, since I also had no company other than my books, the phone and the TV.   During our chats,… 

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Cabbage Chana Dal Subzi ~ Cabbage Chickpea Lentil Stir Fry

  Cabbage is a pretty boring vegetable. The only way I like to have it is in the form of this stir fry for rice. Sometimes, I end up buying a big one and then forget about it in the fridge, and one fine day, when it stares back at me, I wonder what to do with it. It was during one such incident that this recipe was discovered. Here is another one to be added onto it when you are looking for inspirations to cook with cabbage…   Channa dal aka chickpea lentils or bengal gram goes amazingly well with any vegetable – a perfect example being the lauki chana dal sabzi. This recipe was a trial in similar lines, just that cabbage is more of a scoop-able vegetable than one that can be curried. I kept the flavors very simple and let the vegetable plus lentil do the… 

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Bangala Dumpa Kurma ~ Andhra Potato Curry

  It is the last Saturday of the month, and here we are with the book review! Since I have quite a lot of cookbooks – small and big – it is a task to select one for the month. This time, I decided to review “Southern Flavors – The Best of South Indian Cuisine” by Chandra Padmanabhan. The reason why I went for this particular book was some very favorable feedbacks from vegetarian food bloggers. They swear by her books for authentic south Indian cuisine. Apart from my own cuisine – which I am still learning! – I do not know much of our neighboring state food apart from the masala dosas, vadas, idlis and sambar, which we have adopted into our eating habits. It was this quest that made me buy this book and make it my own.   I purchased the book through Amazon India and got… 

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Vegetable Pulao

  While I had posted the One Pot Turmeric Veg Rice, I had hinted I would be sharing my version of the vegetable pulao soon. Thankfully, the “soon” has just arrived. 🙂 This rice is something I make whenever we are going out prior to lunch for an outing.   At the moment, it is not advisable to even show your face out in the afternoon, but once October comes by, then majority population will be found at the beaches and parks enjoying their time out. We do not have a friend circle as such, so mostly we don’t move out. I don’t know if it’s a good thing or a bad thing. We do get together for barbecue and lunches with a small group of friends whom HD is comfortable with, otherwise our weekends even during the good months are quiet. I, being a “social” being, crave for more… 

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Spiced Broccoli Dill Soup

  I know it’s summers here and nobody wants to have soups on a hot afternoon or night, when the temperatures are fluctuating between 40-45 degrees and the humidity is a good 80 percent. But I beg to differ. I love soups even during summers. Making them may not be the best experience, since the kitchen turns into a mini furnace during this season. But I always rely on my pressure cooker for my soups. So after the initial sweating of the garlic and onion, I end up dumping everything into the cooker, closing the lid and running away from the kitchen into the A/C-switched-on-hall! 😀 Once I finish counting the whistles, I come back, switch it off and run away again. After half an hour, I come back to blitz it, and serve it warm. Sometimes I make it in advance and keep in the fridge for having cold… 

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Thakkali Thokku ~ Spicy Tomato Relish

  If you had seen something red peaking out in my Ari Dosa post, then it was this delicious “Thakkali Thokku”. Thakkali Thokku is basically a tomato chutney prepared in parts of South India – not Kerala though 🙂 – and goes amazingly well with anything – chapathis, as side for rice, with dosas and idlis. You name it, it goes really well with it. I am not a tomato fanatic but somehow blogging tempts you into staring at certain recipes and it keeps replaying in your head till you make it. That’s how the Thakkali Thokku happened and now keeps happening when tomatoes are available at a good price. I don’t need to tell you how expensive these red roundels have become off late!     The best part about this recipe is its adaptability. I have kept it as mildly spicy as possible for my whole family to… 

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Ari Dosa ~ Malabar Thin Rice Crepes

  Some recipes tend to delude you, irrespective of how much ever you try. One such recipe is the thin rice crepe that we all make in Malabar. Mine would always crack, always… How much ever I follow the instructions, when I finally pour the batter on my pan, it ends up with cracks. 🙁 There is nothing more irritating than that. That is when I landed up on this link and how much it has helped me improve my dosa after so many trials!   The interesting thing is that the Mangalore Neer Dosa is so similar to our neriya (thin) Ari Dosa. It can be because the only difference happens to be a border. I have heard how similar Mangalore style food is to our Kerala cooking, and that was proof enough when I tried this delicious sukka my colleague P had shared with me. Anyway, I somehow wanted… 

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Chana Pulao ~ Chickpea Pilaf

  The first weekend without the kids passed by, and I must say I managed well, though it was a bit overwhelming at times. Since HD is mostly busy with his work, my company are the girls and I tag them along wherever I go. So driving without them in the passenger seat on Thursday night and at home on Friday evening when HD had gone to finish off some important work, was a little emotional for me. But at the back of my mind, I told myself that this may be something that will happen every summer vacation from now on, as long as I will be working, so I better get used to it.   Yesterday, we had a lovely get together at Huma‘s place for lunch. Ria, Priya (your names seem to rhyme! 😀 ) and Zerin were able to join us. We had so much fun chatting,… 

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Qamardeen Tea Sorbet

  Once Ramadan is over, most of the households in the Middle East would have a leftover pack or half pack of dried apricot sheets, after making the Qamardeen drink. At least, I do. Most of the time, I end up drinking all of the leftover juice, so I make it in small batches to avoid over indulgence. Hehe… I find Qamardeen a very addictive drink, since I love apricots, whether ripe or dry. So it was no surprise when this trial of making this Qamardeen Tea Sorbet was really loved by me and even the kids!   Instead of just making it a normal sorbet, I spiked it up with some black tea, that was  cooled and then blitzed along with the soaked qamardeen sheets. The tea gave it a very subtle taste. After all, I consider sorbets as a very guilt free dessert, since there is no diary… 

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Bombay Masala Toast Sandwich

  I would have never known of this simple yet delicious sandwich, had it not been the little food joint opposite to our office lane. Usually, I order food through our office boy. He knows what I like to eat, so he asks me and orders accordingly. One day, he suggested me to try the “Bombay Masala Toast” from this outlet and I didn’t know what to expect. I went by as he suggested. I didn’t find the sandwich so intriguing but as per my colleague P, it is one of the most sought-out street food in Mumbai. I was surprised to know that and then slowly got to knowing about the sandwich more.   The next time I ate it, I carefully dug into it seeing what each layer had in between it. One very important factor of this sandwich is the butter used. It always has to be… 

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Cabbage Pakoda ~ Cabbage Fritters

  This month, for the Shh… Cooking Secretly Challenge, the theme chose was “Fried Snacks”. What better time it could have been! It has been raining cats and dogs back home in India and it was Ramadan during the month, when I guess most of us fry and bake the maximum amount of snacks in a month, more than what is combined during the whole year! 😉 I was paired up with Avin, who blogs at “The Yellow Daal” and she gave me the ingredients of besan (chickpea flour) and chillies.   That was quite an easy one, I felt. Using both the ingredients, I made these pakodas with a small piece of cabbage, which was threatening to wilt in the fridge. The best thing about pakoda is that you can make it with any vegetable in your pantry. Since cabbage is a very tasteless vegetable, the pakoda does need… 

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Mango Kesari ~ Mango Semolina Sweet

  Mango season is slowly disappearing and I am really feeling sad about it. What is making me even more sad is that I have not been able to eat the best of mangoes. Somehow the produce that have arrived in the markets this year haven’t been really nice. Either the mangoes looked raw or they looked sad. 🙁 The only mangoes I really relished were a couple of batches of Badami ones that I got from our nearby hypermarket prior to Ramadan. We are slowly starting to get Pakistani mangoes and I am really looking forward to eating some of it, to make my soul happy… hehe…   I love kesari, so I had to try making kesari with mangoes. I have to first invite your attention to the color. The brightness of the yellow for your kesari will purely depend upon which mango you use. I have used… 

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