Winter Warmth ~ Cozy Kittaya in My Old Sweater
Throughout the past, spices sacrificed India. Spice routes were formed, land was looted, blood was shed and a lot was lost due to others’ search of Indian spices. After all that sacrifice, you would think that adding spices would receive approval and appreciation. It seems not. Particularly adding spices to “pasta” group. Some sneer at any effort to spice up the spaghetti sauce. Sprinkle Indian spices, the severe sermons start. “Do not violate the sanctity of spaghetti with garam masala, it’s sacrilegious to spaghetti sauce”, they lament and ridicule the efforts.
If you disagree with this thought process, then this recipe is for you. The bland spaghetti mingles with moderately Indian-spiced tomato-garlic sauce. And the end result is delightful tummy filler, worthy of India’s spice sacrifice. Spices are no small matter. Long live spices. May they always enliven our food and guard our health!
Spicy Spaghetti with Steamed Vegetables on the Side
Spicy Spaghetti with Indian Spices
(for 4 generous servings)
1 tablespoon, olive oil
1/4 teaspoon, cumin seeds
1/4 cup, Kasuri methi
1 small red onion or shallot, finely chopped
4 garlic cloves, finely chopped
1 cup of diced carrots and fresh peas mix
4 cups, homemade or store-bought, organic tomato sauce
1 tablespoon, garam masala powder
1/2 teaspoon each – chilli powder and turmeric powder
Salt to taste
In a skillet, heat the olive oil and add to it the cumin seeds and kasuri methi. Toast on low heat to fragrance. Add onion and garlic. Saute on moderate heat. When garlic and the onion are transparent, add the vegetables and tomato sauce. Season with garam masala powder, chilli powder, turmeric and salt. Mix well and partially cover the pan. Simmer on moderate heat for about 15 minutes.
Serve the sauce hot over freshly cooked whole-wheat spaghetti for tasty, spicy spaghetti.
Hope you would find this series helpful when planning your party food menu.
Get Together Party at a Friend’s Home
Theme: Casual Get Together
Red Beans Kosambari with Tomatoes and Corn
Lemon Sevai and Coconut Sevai with Fresh, Homemade Sevai
Jeera Basmati Rice
Plain Chapati and Ghee Chapati
Thayir Sadam (Daddhojanam), Sweetened with Red Grapes
Mor Kuzhambu Vadai
Green Mango Pickle
Bengali Alu Dum
Comforting, Semiya Kheer
Rava Kesari in Flower Shapes
Coconut-Pecan Burfi with Pecans from the Neighborhood
It’s so cold outside today, the brain prefers to stay numb rather than focus on work. The weather will remain frigid all this week, and there is also snow forecast for tomorrow. Houston’s is really mild compared to what Northeast and Midwest US are facing right now. Winter is really too much this year and spring can’t come soon enough!
Even in this bitter cold weather, we get great quality fresh coconuts, thanks to local Asian and Mexican shops in Houston. With those fresh coconuts, we prepared coconut-pecan burfis for a friend’s birthday celebration last weekend.
You remember the pecans I gathered from neighborhood pecan trees last October? I had no idea before about how time-consuming the pecan shelling process can be. The first attempt was a test for my patience. Now I keep the breaking and shelling pecan nuts to need to bake basis and only for special occasions. And, I had to shell some more, patiently for this preparation.
The dessert idea started with plain coconut burfi, then we thought why not buddy up the coconut with pecans. The combination was a success and they made a darling duo in burfis. Coconut-Pecan burfis are wonderful dessert for special occasions. Give a try.
Fresh Coconut and Home-Shelled Pecans
(makes about 20 to 24, 1×1-inch sized burfis)
- Break two coconuts open. Save the coconut water to sip later. Grate the white part inside with a coconut grater. We need 4 cups of fresh grated coconut for this recipe.
- Add one cup of pecans to a food processor or mixer and coarsely crush the pecans tiny pieces.
- Open four cardamom pods and shell the seeds in a mortar. With a pestle, crush the seeds to fine powder.
- Take three and half cups of cane sugar in a bowl.
- Apply a tablespoon of melted ghee to a flat tray (to pour the burfi mixture).
- Combine two cups of water and the sugar in a heavy-bottomed, big vessel and place over moderate heat. Stir until the sugar dissolves completely and then raise the heat to gently boil until sugar reaches “soft-ball consistency”. To know the right consistency – do the cold water candy test. Take quarter cup of water in a small bowl, add few drops of sugar syrup to water. When the syrup holds its shape and doesn’t dissolve in the water (softball), then it is at the right consistency.
- Add the grated coconut and pecan pieces to sugar syrup when the syrup is ready. Keep the heat on medium and cook, stirring continuously to prevent the mixture from sticking to the bottom of the pan. In about 10 to 15 minutes, the mixture will start to firm up and come away from the sides of pan easily – this is the signal to turnoff the heat. Stir in cardamom powder and immediately pour the mixture on a flat, ghee applied tray. Level it evenly with a spatula, and cut into squares. Let cool.
- When the burfi is thoroughly cool, cover the tray with another tray. Reverse and gently tap to loosen the pieces. Separate the squares and store them in a container. Coconut-Pecan burfi will stay fresh up to two weeks.
Coconut and Pecan ~ The Best Buddies for Tasty Burfis
Some delicious options for different occasions, that’s “Indian Party Menus”.
Hope you would find this series helpful when planning your party food menu.
Birthday Party at a Friend’s Home
Theme: Friend’s 41-year birthday celebration
Guests Number: 8
Brown Rice and White Rice
Tomato Pappu (Tomato Dal)
Broccoli-Sweet Potato Stir-fry
Majjiga Pulusu (Tadka buttermilk)
Birthday Cake with Pound Cake
Gifts from Guests:
Coconut-Pecan Burfi (prepared by us)
German Chocolate Fudge Cake
This is another dish I prepared with my winter broad bean harvest. In this recipe, I have paired the plump, proteinaceous broad beans with delicious baby green brinjals. Green brinjals should be small, with firm texture and barely-there white seeds. Recognizing these qualities in green brinjals will make this a tasty, successful dish.
Baby Green Brinjals and Broad Beans
(for four, for one meal)
Prepare the Ingredients:
- Take 10 small green brinjals. Wash and trim the ends off and cut lengthwise into thin slices. Add them to salted water to prevent the onset of bitterness. Shell broad beans from plump pods. We need a cup of broad beans (Chikkudu Vittanaalu or Papdi Lilva).
- Ginger-green chilli paste: Take 1×1 inch piece of fresh ginger. Peel the skin. Take it in a mortar or mixer. Add 4 green chillies and pinch of salt. Pound or grind to smooth paste.
Prepare the Kura:
- Heat a tablespoon of peanut oil in a cast-iron pan over moderate heat.
- When the oil is hot, do the hing tadka: Add a pinch each – cumin, mustard seeds and hing (asafetida) and toast for couple of seconds.
- Add brinjal pieces and broad beans. Saute until two-thirds cooked, for about ten minutes.
- Stir in the ginger-green chilli paste, quarter teaspoon of turmeric and salt to taste. Mix well and continue to cook for another five minutes. If desired, sprinkle a tablespoon of sesame powder or fresh grated coconut for some extra taste.
- Serve hot over rice or with chapati.
Vankaya Chikkudu Kura ~ for Meal Today
Some delicious options for different occasions, that’s Indian Party Menus.
Hope you would find this new series helpful when planning your party food menu.
Birthday Party at a Friend’s Home
Theme: 3-year old baby boy birthday celebration
Guest number: 70 (50 adults+20 children)
Time: for lunch
Preparation: Restaurant food from Mayuri, Houston & Pizza Hut Pizzas
Paneer Tikka Masala
Stuffed Brinjal Curry
Daddhojanam (Curd Rice)
Mango Aavakaaya and Ginger Pickle
Vegetable, Pineapple and Cheese Pizzas for Kids
Peechu Mithai (Cotton Candy)
Gifts for Children
Chikkudu (Telugu) also known as papdi lilva (Hindi) is a type of broad bean from India. The tasty pods and plump seeds are culinary delight and part of the menu on Sankrathi festival in our part of Andhra.
The photographed chikkudu are from my garden. I shelled those seeds last month just before the onset of freezing temperatures. With that hearty harvest, it was a glorious goodbye to plentiful 2010-growing season.
Indian Broadbean Seeds (Chikkudu Vittanaalu, Papdi Lilva)
(for 2 to 4, for 2 to 1 meal)
Chikkudu Seeds: 3 cups. Bring 2 cups of water to boil. Add half teaspoon of salt to water. To the boiling water, add the chikkudu seeds. Partially cover and simmer for 5 minutes. Drain the water and set aside the seeds.
Masala Paste: In a skillet, toast a cup of unsalted peanuts. Cool and remove the peanut skins.
In the same skillet, add 1/4 teaspoon each – cumin seeds and black peppercorn, a tablespoon of coriander seeds, 4 cloves and one inch piece of cinnamon stick. Toast to fragrance on low heat constantly stirring. Cool.
Take roasted peanuts in a mixer. Add the toasted spices and also 1×1-inch piece of fresh ginger, 2 peeled garlic cloves, 2 tablespoons of tamarind pulp and 2 tablespoons of crushed jaggery. Add quarter teaspoon of salt. Blend everything together into fine paste. Add half cup of water for easy blending.
Chikkudu Seeds Kura: In a skillet, heat a tablespoon of peanut oil. Do the cumin tadka.
Add the chikkudu seeds and masala paste. Add about a cup of water. Season with quarter teaspoon each – turmeric, chili powder and salt. Mix well. Taste for salt, spice and sweetness, and adjust to your liking. Cover and simmer the kura on medium heat for at least ten minutes, until the seeds have reached buttery texture.
Serve warm with rice or roti. For Sankrathi festive meal experience, serve the kura with pongali or sajje rotte with some ghee and pickle on the side.
Chikkudu Seeds Kura with Chapati and Lemon Pickle ~ Meal on a Cold Day
We went through a severe case of winter sniffles last week. Fever and cold, loss of taste and low appetite, it was fighting time for the immune system. I couldn’t prepare anything at home and whatever we brought from outside tasted so unappetizingly bitter. The only thing we found palatable are the fresh fruits mainly adorable oranges. Both fresh oranges and freshly squeezed orange juice became our mini meals, filling enough to put the body on the road to fast recovery.
A Cup of Comfort ~ Fresh Orange Juice
Special occasions need something sweet that is simply wonderful. Almond burfi is one such simply wonderful, quick and easy sweet that is nutritious as well. This classic Bharath mithai is a favorite of mine and one of the sweets I made and took to London. Almond burfis are the perfect dessert for the holiday indulgent mood, my sister and family enjoyed them.
Fresh Almond Meal
Almond Burfi (Badam Burfi)
(for about 40, 1×1-inch square sized burfis)
6 cups, whole almonds
6 cups, cane sugar
1/2 teaspoon, finely crushed cardamom seeds
a big, sturdy pan and ladle
a flat tray to pour the burfi mixture
1. Prepare the Almond Meal:
In a big bowl, cover the almonds with water and soak for at least 4 hours. The soaking process helps loosen up almond skin and the skin peels off easily.
One by one, peel the almond skins. When you are done with peeling, gently pat and dry the now skinless, white almonds with a clean kitchen towel.
Take almonds in one to two cup batches in a food processor. Pulse and grind to fine meal.
From 6 cups whole almonds, you will get about 8 cups of almond meal.
2. Prepare the Sugar Syrup:
Combine two cups of water and sugar in a heavy-bottomed, big vessel and place over low heat. Stir until the sugar dissolves completely and then raise the heat to medium and gently boil until sugar reaches softball consistency. To know the right consistency – do the cold water candy test. Take quarter cup of water in a small bowl, add a drop of sugar syrup to water. When the syrup holds its shape and doesn’t dissolve in the water (softball), then it is at the right consistency.
3. Prepare the Almond Burfi:
Add the almond meal and cardamom powder to sugar syrup when the syrup is ready. Keep the heat on medium and cook, stirring continuously to prevent the mixture from sticking to the pan.
In about 10 to 15 minutes, the mixture will start to come away from the sides of pan easily – this is the signal to turnoff the heat. Immediately pour the mixture on a flat, ghee applied tray. Level it evenly with a spatula, and cut into squares. Let cool.
When the burfi is thoroughly cool, cover the tray with another tray. Reverse and gently tap to loosen the pieces. Separate the squares and store them in an airtight container. Because the burfi doesn’t have any milk products, almond burfi will stay fresh for up to a month.
Simply Wonderful ~ Almond Burfis (Badam Burfis)
To decorate the burfis, place edible silver or gold foil over cooled almond burfi, and gently press slivered almonds into each square for the festive feel.
Vijay and I went to London to visit my sister for the holidays. We had a wonderful and memorable time sightseeing and spending time with family and friends. Here are some pictures from the trip.
The Tower Bridge
The Tower of London
The Palace of Westminster and the Big Ben
Greenwich Time and Prime Meridian Line
Beautiful Bournemouth Beach
Spectacular Swaminarayan Mandir, London
Peaceful Balaji Temple, Birmingham
Snow Girl with Rosemary Hat ~ Made by My Sister’s Daughter