June 28, 2010
It's wonderful to have parents over. I remember when Ameya was about 2 1/2 - 3 months, there was a period of 10 days when neither set of parents were around. I think we ate out for half of the days.
Now it's back to delicious home-cooked food even when we have no time to cook. Last week, Aswin got plantains; my parents made plantain and potato kofta curry. When I told them I don't have the recipe on the blog, they volunteered to take pictures and write the recipe. I am only reproducing their work here.
Now to the anniversary part: Ahaar is four-years old. This baby is so much older and wiser than the 5-month old. It hasn't complained that I haven't paid much attention to it recently, but greets me as enthusiastically when I see it occasionally. So happy four dear Ahaar! I hope to see you much more frequently as I learn to manage my time all over again. And thank you dear friends, and fellow bloggers for dropping by and your insightful and encouraging comments.
Here is the recipe:
1 1/2 plantain - cut in small pieces
3 medium potatoes - cut in half
1 tspoon - red chile powder
1 onion - grated
1 tomato - chopped
1 small piece ginger
1 tspoon garlic paste
1/2 cup chickpea flour
2-3 green chile
2 dry red chile
1/4 tspoon asafoetida
1 tspoon cumin seeds
1/2 tspoon cumin powder
1/2 tspoon coriander powder
2 cups water
4-5 tbspoon oil
salt to taste
Boil plantain and potato. Take out the skin of plantain and potato and mash it. Add salt to taste and 1/2 tspoon chilli powder and mix it well.
Make small round balls of the mix. Now, add water to the chickpea flour to make a thick paste.Dip the round pieces in chickpea flour paste and then fry them. We shallow fried them.
Take the onion tomato, green chile, ginger and garlic and grind them to a smooth paste. Now heat the rest of the oil in a deep pan and temper it with asafoetida. Then add the red chile, and cumin seeds. After a minute, add the onion, tomato paste. Saute for a couple of minutes. Then add cumin powder and coriander powder and saute for another 2-3 minutes till the oil seperates from the paste. Add the rest of the water and bring it to a boil in medium heat. Once the water starts boiling, add the fried koftas into the curry. Let it cook on low heat for 4-5 minutes and then take it off the heat.
As the curry cooks, the plantain and potato koftas will soak some of the curry. Serve warm with rice, or naan.
June 17, 2010
Now that the Farmer's Market has started, we took our little one for Saturday visits. He likes the trips, looking at the vendors and their offering just like other little ones who are out with their parents.
I bought several tomato and pepper plants. Then, I saw fresh asparagus and green onions, spinach, and other green veggies. I picked a bunch of veggies and for lunch, made some quick stir fry with asparagus and onions. It turned out to be a great combination and went well with dal makhani and brown rice.
Here is how I made it.
1 bunch fresh asparagus
1 bunch green onions ( you can also substitute it with a medium onion)
1/2 tspoon cumin seeds
2 sry red chillies
1/2 tspoon cumin seed powder
1/2 tspoon red chilli powder
1/4 tspoon turmeric powder
1 tbspoon lemon juice
salt to taste
1 tbspoon oil.
Chop the asparagus and onions. Then heat oil and temper it with cumin seeds and dry red chillies. Then add the asparagus, onions, spices, salt and stir-fry it for 7-10 minutes till its cooked. You may add few tspoons of water if needed for the vegetables.
Once cooked, sprinkle the lemon juice an serve warm.