Sunday, October 30, 2011

Stuffed Snakegourd

Minced Meat Cutlets

As children, when my mother made these delicious morsels, we would quickly eat the mince and leave the green rings. Any vegetable was taboo and snake gourd was our bete noire. As we grew older, we actually managed to eat the "green things" and liked it. My children did the same and I guess we all have to go through this process. Today cutlets are a prized item on our menu and my sister in law Joyce is the Queen of Cutlets.

The Recipe

1 snakegourd, cut into 1 inch thick rings. Wash & boil the snake gourd rings in salted water for a minute. Use just enough water to cover the rings. Plunge into cold water and drain. Keep aside.

2 medium boiled potatoes, mashed; 1 egg; 1 cup breadcrumbs; oil for shallow frying.

1/4 kg minced meat; 1 onion, minced; 2 tbsp ginger - garlic paste; 2 green chillies; a few corriander leaves, chopped; 2 spring onions, minced; salt to taste.
Cook all the ingredients together till the water evaporates. Cool for 5 minutes. Add the raw egg and the mashed potatoes and mix well. Form into medium sized balls. Place a snakegourd ring on your left palm, stuff with the mince balls, roll in breadcrumbs and keep on plate. Repeat with all rings. Shallow fry in hot oil on both sides, drain on kitchen paper and serve hot for tea with tomato sauce or for dinner with dhal & white rice. Guaranteed to please any palate!

Sunday, October 23, 2011

Fall For Falooda


I fell for this the moment I had it and so began a love affair that has lasted all my life. My nieces had a craze for it some time ago and would hover around the kitchen until it was served. We introduced it to my girls successfully and enjoy it whenever we can. Faloodah is popular all over Asia and served in different ways. An adaptation of a Persian dessert, it was probably popularised by the Mughals. Call it whatever you want and make it any which way you like - falooda, faloodeh, faluda , bubble tea, nam manglak, with vermicelli, sev, noodles or tapioca pearls, this Indian Dessert has fast become everybody's favourite.

The Recipe

2 tbsp angel hair pasta; 1 cup cold milk; 2 tsp rose water; 1/4 cup red jelly (follow instructions on packet and reserve left over for the family to eat); 1 tsp sabza (basil seeds); 2 tbsp MTR Badam Mix; sprigs of mint for garnish.

To Serve: 2 Tall glasses

Boil the pasta is a large pan of water for 15 minutes until done. Drain under running water and keep aside. Clean and soak the sabza in 500 ml water for half an hour. Drain just before use in a strainer. Mix the milk, MTR Badam Mix and rose water together. Chill in refrigerator. Make sure the jelly is cold and wobbly.

To Assemble: Divide ingredients equally between the two tall glasses and start with the jelly, followed by the angel hair pasta, sabza and cold milk. Give it a swirl with a cocktail stick and garnish with nuts (optional)and a sprig of mint. Serve immediately.

Sunday, October 16, 2011

Mussel Up

Anu's Spicy,Stirfried Clams

Back to Bangalore for long forgotten favourites and wonderful memories. This is one recipe that we all adore. My Aunt Shobha used to pamper us as kids and cook this for us whenever we visited and even packed up containers of it to take back with us. On my visit to Bangalore last month , my sister saw some mussels in the market and bought a whole lot home. We couldn't wait for it to get ready and finished it while watching Masterchef. Please may I have some more?

The Recipe

1 kg shelled mussels, clean, wash & drain. By clean I mean remove the black beard; pinch turmeric; 4 sliced onions;1 bunch spring onions, chopped; 1 tbsp ginger-garlic, minced; 1 tsp chilli powder or curry powder to taste; a large bunch corriander leaves for garnish; large sprig curry leaves for seasoning; 3 tbsp cooking oil; 1/2 cup water; salt to taste.

Heat oil in a large, flat bottomed non stick pan. When hot, add the curry leaves and stir fry a minute. Add the sliced onions & chopped spring onions and fry on a medium flame till onions are caramelised and still edible (avoid burning them). Add the ginger-garlic and cook till a wonderful aroma arises and the household makes a beeline to the kitchen. Stir in the chilli powder or curry powder and turmeric and gently fry for a few minutes. Put the mussels in and keep tossing until coated with oil and well fried. Add water, salt to taste and cover and cook till dry and ready for the table. Stir in the chopped corriander leaves, test for taste and serve hot with rice & dhal or warm crusty bread. Absolutely delicious and I am drooling while writing this.