things that i feel like eating.
its a cold 35 deg F outside. so ofcourse its comfort food for me.
tomato basil soup with hot croutons and cheeseMMmmmmm
either hindustan/santosh bakery che pattice. both taste very different and i like both.
sabudana vadas the crisp spicy mixture of sabudana and some groundnut-yogurt chutney..
french fries with little garlic/cheese and ketchup
chicken wings...i like the non breaded type but am defi partial to the crisp breaded spicy juicy tender chicken wing.. buffalo wild wings Mmmm...i love their spicy garlic variety
varan bhaat ghee and some lemon. I love it...
Spicy Penne Arabiata from our local italian place:)
but right now i have just an apple with me, so i guess i would have to satisfy my hunger with that:)
dipti
Friday, April 6, 2007
Monday, April 2, 2007
Barbecue Season is here!!
One thing I noticed after moving here is that everyone has a grill in their house. Doesn’t matter if the only open space for grilling is a small 3’ x 5’ patch or precariously overhanging piece of wooden deck, they absolutely have to have a grill. People living in apartment buildings in Chicago, either have balconies or wooden decks in the rear. People living in condos or single family homes have a wooden deck or a huge backyard.
The barbecue season officially starts from Memorial Day and goes on till Labor Day. But this is of course in Chicago. I am sure in sunny places like Texas, California or Arizona, barbecuing can be done all year around.
But then people in Chicago really look forward to this season. It means the end of winter. It means the onset of spring and finally summer, the start of the baseball season, it means having parties at your place with just hotdog and beer on the menu and the occasional chicken on beer can. It means having friends and neighbors over for fun. It’s more fun when there is a pool around though…so I am told. Dressing down for an occasion???...this is it. Its Satya’s dreams come trueJ
When we were staying in an apartment building in downtown Chicago, we never had any open space as such. But there we had barbecue grills on the common deck. The first barbecue we had consisted of just me, satya and amol. We had chips and dips, Polish sausages and Pepsi.
We got a barbecue grill recently. It’s a Weber grill and it’s huge. This latest acquisition has got Satya all excited about the possibilities of food it can cook. He has decided to cook at least once every weekend. So it ranges from tandoori chicken, chicken tikka, seekh kebabs, sausages, paneer tikka, veggies, burgers (both soy and meat), shrimp and fish. So last Saturday, he decided to make seekh kebabs. We got everything he needed. We got the meat, the spices, and extra accessories for the grill etc. But then in true Chicago fashion it rained and drenched our hopes. He decided not to light up the gas grill in the pouring rain and we ended up making the kebabs in the oven. But they turned out great too. :) Btw. Seekh kebabs taste great with hot nans and onion with little lime juice drizzled on it.
In the coming month we are going to buy few more grill accessories like the fajita platter (so I can cook some great veggies) and the chicken roaster (similar to beer can chicken apparatus but has place to hold veggies and the drip off chicken juices. The veggies cook in the chicken juices and hence taste way better than usual.) We also plan to buy a portable Weber coal Grill so that we could just pack some food and take our grill to a park or some place and cook ourselves…Picnic timeJ
I just hope that it starts getting warmer and stops raining.
As Satya cooks, I shall post his recipes online, with his permission of course.
Dipti
The barbecue season officially starts from Memorial Day and goes on till Labor Day. But this is of course in Chicago. I am sure in sunny places like Texas, California or Arizona, barbecuing can be done all year around.
But then people in Chicago really look forward to this season. It means the end of winter. It means the onset of spring and finally summer, the start of the baseball season, it means having parties at your place with just hotdog and beer on the menu and the occasional chicken on beer can. It means having friends and neighbors over for fun. It’s more fun when there is a pool around though…so I am told. Dressing down for an occasion???...this is it. Its Satya’s dreams come trueJ
When we were staying in an apartment building in downtown Chicago, we never had any open space as such. But there we had barbecue grills on the common deck. The first barbecue we had consisted of just me, satya and amol. We had chips and dips, Polish sausages and Pepsi.
We got a barbecue grill recently. It’s a Weber grill and it’s huge. This latest acquisition has got Satya all excited about the possibilities of food it can cook. He has decided to cook at least once every weekend. So it ranges from tandoori chicken, chicken tikka, seekh kebabs, sausages, paneer tikka, veggies, burgers (both soy and meat), shrimp and fish. So last Saturday, he decided to make seekh kebabs. We got everything he needed. We got the meat, the spices, and extra accessories for the grill etc. But then in true Chicago fashion it rained and drenched our hopes. He decided not to light up the gas grill in the pouring rain and we ended up making the kebabs in the oven. But they turned out great too. :) Btw. Seekh kebabs taste great with hot nans and onion with little lime juice drizzled on it.
In the coming month we are going to buy few more grill accessories like the fajita platter (so I can cook some great veggies) and the chicken roaster (similar to beer can chicken apparatus but has place to hold veggies and the drip off chicken juices. The veggies cook in the chicken juices and hence taste way better than usual.) We also plan to buy a portable Weber coal Grill so that we could just pack some food and take our grill to a park or some place and cook ourselves…Picnic timeJ
I just hope that it starts getting warmer and stops raining.
As Satya cooks, I shall post his recipes online, with his permission of course.
Dipti
Stuffed Mushrooms
Mushrooms are a type of edible fungus. Button, cremini, morale, shiitake, Portobello are types of mushrooms available locally and used in a wide variety of cuisines. Mushrooms are one of my favorite foods. I love the meaty texture and flavor. I was first introduced to mushrooms when I was at my grandma- mai’s place. She made a simple maharashtrian bhaji and called it “alimbi”. After that I have experimented with this magnificent fungus in pizzas, cream of mushroom soup (my mom loved it) and mushroom biryani (just like vegetable biryani, but loads of mushroom added at a later stage). I just love mushrooms on my sandwiches, pizzas, and soups, grilled in salads, curried with paneer or chicken, in pastas, filled in raviolis and as stuffed appetizers.
I came across the original recipe on food network website and have modified this to suit our taste. Satya loves this.
1 pack of button mushrooms
Italian bread crumbs
1 small shallot
2 Garlic cloves (yum...)
Olive oil (I use the extra virgin variety…it definitely tastes richer than the usual variety)
Mozzarella cheese
Salt and Pepper.
Clean the mushrooms thoroughly. Cut of the stems into tiny pieces. Dice the shallots into tiny pieces. Cut the garlic into tiny pieces. Heat a non-stick pan on medium-low flame, add olive oil to it.
Add the garlic pieces and brown it a little, do not burn them or it will taste bitter.
Add the shallots to this and cook till golden brown and tender. Add the cut mushroom stems to this. Stir this for few minutes; you will see that the stems lose water very quickly. Cook till tender and add salt and pepper to taste.
Let this mixture cool for a while.
Heat the oven to 350f. Grease the baking dish with a little olive oil so that mushrooms do not stick to it. Brush a little oil on the sides of the mushrooms too so they get tender and brown.
Add mozzarella cheese and little bread crumbs to the mixture and mix well. Invert the mushrooms top side down and fill up the caps with the mixture. Top of the caps with some bread crumbs. Drizzle a little olive oil on the top. Bake in the oven till the bread crumbs look a toasted golden brown to you. Serve with marinara sauce or just as it is. When you take a bite, the end product should have juices oozing from the sides, medley of garlic and tender shallot with cheese & Italian bread crumb flavored mushroom stems, with crisp topping of Italian bread crumbs. Enjoy!
Dipti
I came across the original recipe on food network website and have modified this to suit our taste. Satya loves this.
1 pack of button mushrooms
Italian bread crumbs
1 small shallot
2 Garlic cloves (yum...)
Olive oil (I use the extra virgin variety…it definitely tastes richer than the usual variety)
Mozzarella cheese
Salt and Pepper.
Clean the mushrooms thoroughly. Cut of the stems into tiny pieces. Dice the shallots into tiny pieces. Cut the garlic into tiny pieces. Heat a non-stick pan on medium-low flame, add olive oil to it.
Add the garlic pieces and brown it a little, do not burn them or it will taste bitter.
Add the shallots to this and cook till golden brown and tender. Add the cut mushroom stems to this. Stir this for few minutes; you will see that the stems lose water very quickly. Cook till tender and add salt and pepper to taste.
Let this mixture cool for a while.
Heat the oven to 350f. Grease the baking dish with a little olive oil so that mushrooms do not stick to it. Brush a little oil on the sides of the mushrooms too so they get tender and brown.
Add mozzarella cheese and little bread crumbs to the mixture and mix well. Invert the mushrooms top side down and fill up the caps with the mixture. Top of the caps with some bread crumbs. Drizzle a little olive oil on the top. Bake in the oven till the bread crumbs look a toasted golden brown to you. Serve with marinara sauce or just as it is. When you take a bite, the end product should have juices oozing from the sides, medley of garlic and tender shallot with cheese & Italian bread crumb flavored mushroom stems, with crisp topping of Italian bread crumbs. Enjoy!
Dipti
Sabudana khichidi
Satya and I are very much fond of a maharashtrian specialty called as sabudana khichidi. Made from sago trees, sabudana is a great source of carbohydrate, with trace amounts of other nutrients. Since it is coupled with ingredients like ghee, salt, sugar, lime juice, green chillies, ground peanut powder, cumin seeds, potatoes, cilantro, it is a meal perfect for Fasting. Even when you are fasting, you have a complete meal consisting of carbohydrates (frm sabudana), proteins (from peanuts), fats (from ghee), fiber (from potatoes, cilantro) and vitamin c (from lime juice). It confirms my belief that eating right in scientific way was followed by Indians since a long time. So that is why, during Fasting my mom used make this nutritious and delicious meal and serve it with yoghurt or khamang kakdi (cucumber raita). I remember as kid eating sabudana khichi the entire day. That’s how much I like it.
After my marriage and moving to Chicago I tried making sabudana khichidi. But have never been successful, till now that is. My mom-in-law makes the best sabudana khichidi. And I really look forward to Thursdays when she would cook it. This year, she gave me some sabudana bought at Grahakpeth, Pune. I bought it from there, because sometimes even when you are following the recipe, it doesn’t turn out as it should because the basic ingredient isn’t good. That’s the case with sabudana I had purchased here in Indian store.
So one fine day I decided to put my skills and the new sabudana to test.
2 cups sabudana (we love it so made lots of it)
1 cup roasted peanuts
ghee –4 teaspoons
1 teaspoon cumin
green chillies (per your preference for hotness)
1 medium potato
salt to taste
sugar to taste
cilantro for garnishing
lime juice (optional)
From this recipe you get 5 servings.
Soak the sabudana in little water overnight and remember to cover it.
Grind the peanut and green chillies together coarsely. This gives the sabudana a great taste. Boil the potato, peel it and dice it into cubes. On the soaked sabudana, add the peanut-chillies mixture, cilantro, salt and sugar and mix it well. Heat ghee in a kadhai and when it is sufficiently hot, add the cumin and boiled potato cubes. Mix it well. Add the sabudana mixture to it. Keep mixing this entire mixture so that it doesn’t stick to the kadhai. Donot cover the kadhai. When sabudana turns from opaque to translucent, it is cooked. Garnish with lime juice if you like. Serve with yoghurt or cucumber raita.
Satya and his brother Amol loved it. I think I will make sabunadana khichidi on a regular basis now, it is a complete meal.
Dipti
After my marriage and moving to Chicago I tried making sabudana khichidi. But have never been successful, till now that is. My mom-in-law makes the best sabudana khichidi. And I really look forward to Thursdays when she would cook it. This year, she gave me some sabudana bought at Grahakpeth, Pune. I bought it from there, because sometimes even when you are following the recipe, it doesn’t turn out as it should because the basic ingredient isn’t good. That’s the case with sabudana I had purchased here in Indian store.
So one fine day I decided to put my skills and the new sabudana to test.
2 cups sabudana (we love it so made lots of it)
1 cup roasted peanuts
ghee –4 teaspoons
1 teaspoon cumin
green chillies (per your preference for hotness)
1 medium potato
salt to taste
sugar to taste
cilantro for garnishing
lime juice (optional)
From this recipe you get 5 servings.
Soak the sabudana in little water overnight and remember to cover it.
Grind the peanut and green chillies together coarsely. This gives the sabudana a great taste. Boil the potato, peel it and dice it into cubes. On the soaked sabudana, add the peanut-chillies mixture, cilantro, salt and sugar and mix it well. Heat ghee in a kadhai and when it is sufficiently hot, add the cumin and boiled potato cubes. Mix it well. Add the sabudana mixture to it. Keep mixing this entire mixture so that it doesn’t stick to the kadhai. Donot cover the kadhai. When sabudana turns from opaque to translucent, it is cooked. Garnish with lime juice if you like. Serve with yoghurt or cucumber raita.
Satya and his brother Amol loved it. I think I will make sabunadana khichidi on a regular basis now, it is a complete meal.
Dipti
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