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Showing posts from November, 2009

Versatile Apple

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Fall is all about falling leaves, crisp weather and fruits like pears, persimmons and apples. While I can practically live on fruits, apples is something I used to avoid as much as I could. I stopped buying apples after seeing GIANT supermarket fruits. I eventually found out about the farmers market and started buying various varieties of apples along with other luscious fruits. But still apple is something that I used to ignore as much as I can. Then I found out about green apple raita that my friend Priya makes and and methapple that TC makes and apple crisp that ET makes. I make panhe by steaming fresh apples and making my own apple sauce for instant version. I also tried making this apple pie filling that my classmate from pottery class taught me but that is tad sweet for my palette.

Now coming back to the recipes, I am going to share a quick fix pickle and koshimbeer from varieties of apple.

Fuji Apple Pickle -

Apple Pickle


1 Apple
1 lime
1 tbsp oil
1 tsp mustard seeds
1 tsp fenugreek s…

Chane Pindiwale

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It was about 10+ years ago when I tasted this. I was visiting my aunt in Mumbai and her neighbor who usually used to send almost everything that cooked at her place for taste. Very simple and tasty food. I was told that was Pindiwale Chane. I always thought pindiwale chane was a special dish from Ravalpindi! How ignorant! I tried to recreate that taste but never could get that exact flavor. I totally forgot about it in last few years. And it all came back recently. One of my colleague who is from Delhi got me a packet of Chole masala/chana masala from local market in Delhi. He told me that pind means small village and chane made in villages usually made with minimal ingredients so the name 'Pindiwale Chane'. And I am the last person to talk about the punjabi food so please pardon me if this is not true!

Chana Masala

I tasted the masala I got and I distinctly could taste coriander, cumin, black pepper, aamchur, bit of kala jira, black salt/rock salt and red pepper. It might have …

7 cup barfi

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(7 cup barfi in Marathi)
This barfi is extremely rich in taste and makes a perfect sweet for Diwali. Recently a friend made it to distribute as a diwali treat for her colleagues. One of her colleague liked it so much that she wanted the recipe. So here is the recipe with some changes I made along the way -

7 cup barfi with carrots

1 cup Chick Pea Flour (Besan)
1 cup grated carrots
1 cup milk
1/2 cup clarified butter
2 cups sugar (may be a bit more)
1 tsp cardamom powder
chopped almonds (optional)

Preparation -
Grease a cookie sheet with butter/oil and set it aside.
Heat a thick bottom saucepan on medium heat and add all the ingredients.
Stir constantly with a wooden spoon. Mixture will start leaving sides of the pan in about 15-20 minutes. It should start forming ball in the middle of the pan.
Pour the mixture on greased cookie sheet and spread with spatula. Please avoid touching the mixture as it is extremely hot.
Using sharp knife cut 1 inch squares and let them cool.
Separate the barfis when its …