August 18, 2015

Thank you kitchen!


It was unusually quiet on the blog last month, but it was frantic at home. Things flying, toys being put in boxes. Spices, food jars, some that even I didn't recognize, being evaluated to see if they would be moving.

Yes, we're moving houses, moving the kitchen one house to another in Ann Arbor.

Before we pack our bags and move, I want to say thank you to my kitchen that has sustained us for six years.

This is place where I brought my two sons home, pureed, mashed, froze and fed them their first baby food. This is the place where cupcakes, cakes and popsicles were conceived, experimented, baked and eaten.

This is the place we called home, with crayon marks on the wall, scrape marks from bumps and toys; with familiar corners, comfort zones and mess. Yes, it was a warm, messy house. 

It was our first house, so it was very special. It was made all the more special because my MIL and my parents shared recipes, cooked our favorite dishes in this kitchen, recipes that I've noted down and shared on the blog.

It has seen friends and family come together for quick meals, impromptu get togethers and festival dinners.

In short, it has sustained us, fed us and nourished us year after year.

Now it's time to say goodbye and set up in the new place.

The next recipes will be coming from the new kitchen. We can only hope that the new place will  nurture and adapt us too and bring joy, learning and comfort as the previous one did.

August 04, 2015

Making moong dal murukku at home

Making murukku from scratch

My kids love murukku or chakli. It's a snack Aswin grew up with and I discovered during my college days. So it's a household favorite. Every grocery trip to the Indian store, we pick up a few packs.

My five-year-old's taste has evolved from hesitating to take a few bites to now crunching through a full chakli. The two-year-old, on the other hand, still thinks it is too spicy. So, I had mentioned to my MIL in a conversation last yer that I want to try making it at home.

Making murukku from scratch I was excited when she brought with her ground moong dal and a murukku maker when she came back this year. The murukku maker belongs to her kaki, and I was touched that she passed it on to me.

So, one Sunday afternoon, when the kids were taking an afternoon nap, we got together for a murukku making session.

I followed her steps and was so thrilled when the murukkus sizzled on the hot oil, doing their happy dance.

They came out light, crunchy, and non spicy.

I had a glass of milk and hot murukkus ready for the kids. Lil A chomped through a few and Tiny M took a few tentative bites and declared, "these are not spicy."

Here is the recipe with detailed pictorial.

Ingredients:
1/2 cup moong dal flour
1 cup rice flour
1 tbspoon - cumin seeds
1 tspoon and pinch - salt
1/4 tspoon - asafoetida
2 tbspoon - ghee
Oil - for frying

Method:
Making murukku from scratch
Add all the ingredients together, then

Making murukku from scratch
then add water little by little to make a stiff and smooth dough.

Making murukku from scratch
Take the maker and insert a mold. Take a handful of the dough and press it in the mold.

Making murukku from scratch
Heat oil in a wok, when the oil is hot, cover the mold and dough with a lid and press it hard. The stringy batter comes out.

Make any shape as they sizzle in oil. I make circular shapes

Fry about a couple of minutes on each side as they turn golden.


Making murukku from scratch
Take them out on a paper towel to drain and excess oil and to cool. Serve it with tea, coffee or even milk. You can store it in a airtight container for good couple of weeks.

July 06, 2015

And the winners are....

Thank you all for your good wishes and love. Thank you to all those who played and left comments.

Here are the winners of the cookbooks. The winning numbers were generated randomly through a number generator.


                    Day 1 - Amrita Roy - Perfect Tapas

                   Day 2 - Holly Donahue Singh - Essential Mediterranean cookbook

                  Day 3 - Christina Roy - Bong mom's cookbook & From Mom with love...

                  Day 4 - Stephanie - Spice Kitchen & Original Pizza and Pasta cookbook

Congratulations to all the winners. Please send me an e-mail atahaarmail@gmail.com with your address so I can ship your cookbooks.

July 02, 2015

Final Day 4 cookbook giveaway - spice


For the last day of the cookbook giveaway, I've chosen cookbooks from which I've made desserts before. Kuch mitha ho jaye (ending on a sweet note).

The first one: the spice kitchen. It has a good collection of recipes everything from jamaican jerk chicken to cumin lemon butter (it works!).

But I want to recommend the clove spiced caramel corn. It's not a snack, its a dessert!

The second one: the original pizza and pasta cookbook will tempt you to make pizza for main course and dessert. You know with chocolate mountain pizza, you cannot go wrong.

These cookbooks are part of a four-day cookbook giveaway as our blog celebrates 9 years.

All you have to do is

1. leave a comment either on the blog (ahaar.blogspot.com) or

2. on the facebook page of the blog (facebook.com/ahaarblog).

I hope you have enjoyed this as much as we have.  Have a wonderful weekend.

July 01, 2015

Day 3 cookbook giveaway - Indian cookbooks


For Day 3 of cookbook giveaway, I have two Indian cookbooks for a lucky winner.

The first one - From mom with love came to me a few years ago. At first I didn't do much with it, then I tried a couple and then another couple of things from the book. The Panchmel dal recipe is pretty good.

The author mentioned once she wrote it for her kids who grew up in the US.

The second one - Bong Mom's cookbook needs no introduction! It's by Sandeepa, who blogs at Bong Mom's Cookbook.  Her blog is probably as old as mine.

The book is a collection of her memories and recipes and her writing is as evocative as her recipes. And oh la la, this book is autographed by her which makes it even more special.


This cookbook is part of a four day cookbook giveaway as our blog celebrates 9 years.

All you have to do is

1. leave a comment either on the blog (ahaar.blogspot.com) or
2. on the facebook page of the blog (facebook.com/ahaarblog).

Thank you for your love, comments, shares, likes and lessons. We learn and grow each day.

June 30, 2015

Chingri mach diye fulkopi datar tarkari (cauliflower stems with shrimp)

Cauliflower stems in mustard sauce with shrimps


You know what this post means, right? This means that my parents are visiting from India. Every summer I wait when they come to see what new recipe they will share with me.

Just last week, I was making some cauliflower for dinner and as I got ready to clean up, my parents carefully kept all the cauliflower stems away. I've was expecting a Labra or mixed vegetarian dish. But I was in for a surprise.

The cauliflower stems in this dish are cooked with big chunky potatoes and shrimp in a mustard sauce which brings out the best of the stems. The combination just works!

The prep may take some time but the result more than makes up for it.

Make it for the long weekend and watch your friends and family enjoy it.

Ingredients:
(serves 4)

Stem from a big cauliflower - cut into 2" pieces
1 big potato - cut into 1" cubes
10-12 shrimp - cleaned
2-3 green chillies
1 tspoon panch phoron
1-2 garlic cloves - grated
1/2 tomato - blanched and grated
2 tspoon mustard seeds ground to a paste with 1/2 tspoon posto (poppy seeds)
1 tspoon turmeric powder
Salt to taste
2-3 Tbspoon oil

Method:
Mix the shrimp with salt and 1/2 tspoon turmeric powder. Heat 1 tbspoon oil and saute the shrimp lightly. Set it aside.

Grind 1 of the green chillies, garlic and the tomato together. Then grind the the mustard seeds and posto with a little water till it makes a thick paste.

Heat the rest of the oil and temper it with the 2 green chillies and panch phoron.

Then add the turmeric powder, and the potatoes. Let it cook for a minute or two. Then add the tomato paste and saute it for a couple of minutes.

Add the mustard paste, cauliflower stalks and the shrimp and let it all cook together for another minute.

Add salt and about 1/2 cup to 1 cup water (depending on the consistency you want) and close the pressure cooker. Let is cook for 1 whistle.

Then open the cooker and finish it with chopped cilantro leaves.

Cauliflower stems in mustard sauce with shrimps
Serve hot with white rice.

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