As I stand by looking at the calendar, I cannot help but wonder how fast the months of October and November have flown by. Days turned to weeks, weeks to months all gone by in a haze making me realize how little I have updated my blog.
Work has been pretty hectic to say the least with plenty of projects along the way. Even though the projects have been challenging and interesting the long hours and constant pressure has been draining leaving me no time to work on my hobby.
That said we celebrated all the major festivals Dasara, Diwali, Thanks Giving along with family and friends relishing food and good company.
I had prepared this Sev for Diwali as part of the ‘faaral’. I have followed a simple and a trusted recipe for this. I do not prefer adding red chilli powder to the dough as I feel it takes away the taste after it is deep fried and so prefer adding crushed pepper instead.
- 2 cups Besan flour/gram flour
- ½ cup rice flour
- 4 tsp warm oil
- ½ tsp crushed pepper powder
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- a pinch asafetida powder
- Salt per taste
- Oil for deep frying
- Making the dough: Sieve both besan flour and rice flour onto a big plate. Add warm oil, turmeric powder, cumin seeds, asafetida, crushed pepper and salt and mix by hand so that the oil incorporates. Add water in intervals kneading and making soft pliable dough. Set aside and keep it covered for 10 minutes.
- Meanwhile in a frying pan heat (on medium) sufficient oil for deep frying.
- Take small quantity of the dough and fill it into a sev “press” and press out thin strands directly over the hot oil.
- Deep fry on slow flame until it turns very light brown and crisp. Transfer it to plate lined with paper towel to drain extra oil.
- Smash the big strands with hand to make bite size pieces. Cool and store in an air-tight container.
- Note: If you are preparing large quantity of sev then mix only a portion and make the dough. Make dough as needed and then deep fry.
It is getting very close to the Memorial Day weekend and that means the summer is just around the corner. Even though it is an unofficial start, the temperature here in Texas is giving us a feel of what is in store for the next 4 months or so. With the winter being mild, the experts are predicting hotter than usual summer, so let us see how that is going to be. The temperatures now have climbed to the upper 90’s (F) and it is hot and sultry both inside and outside.
Anyway on the brighter side, the days are getting longer and the sun does not set until after 8:00 PM. So that means that it is still bright after coming back from work. It is such a positive feeling to come back home to bright light to open the blinds, open the back yard and let the natural light in.
The other good thing is the availability of fresh bounty of fruits especially the berries in the grocery stores. We usually buy a bulk of it either to snack, add it on salads and in lemonade, some berry drinks.One recipe that you cannot go wrong with is Berry smoothie. This fruity beverage laden with milk and yogurt is quick fix and delicious too. It is guilt free, fills you up and healthy too. Since smoothies use whole fruit and not just the juice, you get the benefits of fibre, minerals and the vitamins.
Yield: 4 servings
- 1 cup berries (fresh/frozen) ( such as strawberries, blueberries, raspberries, or blackberries or combination)
- 1 cup milk ( I used 2% milk)
- 1 cup vanilla yogurt ( I used fat free)
- 1 Tbsp maple syrup/ sugar/honey
- 5-10 ice cubes
- Put the berries in the blender and give it a quick zip, so that the berries are pureed.
- Put the remaining ingredients including maple syrup/honey to this and blend.
- Blend on high until it mixes and is smooth.
- Add more milk if the smoothie is too thick.
- Serve immediately.
A classic combination of potatoes and fresh fenugreek leaves makes this one of the much loved curry by young and old alike. This delectable curry involves cooking potatoes in a mixture of onion, methi leaves along with tomatoes and other spices. Some people use tomatoes while others do not, I prefer using it as it makes the curry moister.
The fragrance and flavor of fresh fenugreek is good enough to make the curry delicious, however I add a coarse powder of fennel and coriander and make it even more appetizing.
Use fresh methi leaves instead of the frozen ones as it gives a big flavor boost to this dish. This curry tastes delicious with hot rotis/chapathis/phulkas.
Serves: 3-4 people
- 2-3 medium potatoes
- 1 small onion (chopped )
- 2 medium ripe tomatoes (chopped)
- 2 cups of fresh methi/fenugreek leaves (stems removed)
- A pinch or two turmeric powder
- 1 tsp red chilli powder (optional)
- ½ Tbsp grated ginger
- 2-3 green chillies
- 1 tsp mustard seeds
- 1 Tbsp fennel seeds
- 1 Tbsp coriander seeds/dhaniya
- 1 tsp cumin seeds
- Salt to taste
- Peel the potato and dice it into small cubes. Boil the potato separately in sufficient amount of water along with little salt. Make sure that the potato is not completely cooked.
- Powder the fennel seeds and coriander seeds together coarsely.
- Clean the fenugreek leaves and chop it finely. Make sure the stems are removed.
- Take a heavy bottom pan; add about 2 Tbsp of oil. Add mustard seeds, cumin seeds and let it splutter.
- Add the grated ginger diced onions and sauté until it turns transparent. Add the chopped fenugreek leaves and stir until it is almost cooked.
- After the chopped tomatoes, salt, turmeric, and green chillies and mix well.
- After the tomato is slightly cooked, add the cooked potato to this and mix well.
- Add the coriander fennel powder, salt and oil if necessary and make sure the potato is completely coated. Stir until potato is cooked.
- Serve hot along with roti or hot daal/yogurt rice.