TIT-BITS

Last week I dropped in to see my parents before I was returned home after a hectic day.As it was tea time,I asked mom for my favorite drink-Coffee and something to munch with it. Mom thought for a second and went into the kitchen and returned with a hot,crisp snack.

My eyes lit up as I saw it.It brought back memories from my childhood.I used to return home from school and mom would be ready with a hot snack and milk[I loved the snacks but hated the milk.My preferences are still the same ;)]Each day I would eagerly come home guessing what mom had prepared for me.It was not fried snacks everyday.There used to be fruit custard,coconut balls ,poha and stuff.One of the snacks I loved was Tit-Bits.I don't know what it is actually called,but I just call it 'TIT-BITS'

This is so easy to make and requires very less time and ingredients and can be done at a very short notice.

So,here is the recipe

You need:

Wheat flour - 1 cup + 1/4 cup[for dusting]

Roasted gram dhal - 2 teaspoons

Black sesame seeds - 1 teaspoon

Roasted cumin seeds - 1 teaspoon

Carom seeds / Ajwain - 1/2 teaspoon

Red chilli Powder - 2 teaspoons [Adjust to taste]

Melted ghee - 1 tablespoon[Optional]

Salt to taste

Oil for deep frying

1.Grind roasted bengal gram,sesame seeds,cumin seeds,carom seeds to a fine powder.

2.Take the wheat flour and chilli power,ground spice mix,salt in a bowl.

3.Mix well.

4.Add ghee and water and knead to a firm dough.

5.Pinch off a lump of this dough and roll out to a thick disc dusting a little flour.

6.Use a pizza cutter/knife and cut as shown.

7.Remove the pieces from the board and drop them in batches in hot oil.

8.The tit-Bits will puff-up.

9.Fry till golden brown on medium heat.

10.Drain on paper towels and serve.

If you roll-out the dough into thin discs,the tit-bits will not puff up but will still be crisp and taste just as good.But if you roll-out very thick discs,the tit-bits will not be crisp.So experiment with the first batch and then proceed with the remaining dough.In case you don't have the sesame seed,carom seeds handy,use only roasted cumin seed powder.

VAAZHAPOO VADAI-BANANA BLOSSOM-LENTIL SNACK

This is an another recipe which I am sending to FLOWER POWER - JFI event
This is quite simple and will be a sure hit among kids who don't like to taste Banana blossoms stir-fry.

PREPARING THE BLOSSOM FOR COOKING :

The stamen is non-edible and has to be removed from each flower. This definitely takes time.[This photograph shows the non-edible portion to be removed before cooking-for those who are going to try out this recipe for the first time].

Chop the blossoms and keep them soaked in thin buttermilk till it is ready to go into any dish of your choice.

You need:

Channa dal / Gram Dhal - 1/4 cup

Split pigeon pea / Toor Dhal - 1/4 cup

Banana blossom,prepared - 1 cup chopped[loosely packed]

Red chillies - 4 [Adjust to taste]

Coriander leaves - 5 tablespoons,finely chopped

Curry leaves- a few

Salt to taste

Oil - for deep frying

1.Wash and soak Gram dhal and Toor dhal for 3 hours.

2.Drain water completely.

3.Grind both the dhal's with chilli to a coarse paste sprinkling very little water.

4.Transfer the ground dhal to a bowl and mix in Banana blossoms,salt,curry leaves,coriander.

5.Heat oil in a pan.

6.When hot take a small lump of the dhal-banana blossom mixture and roll into balls on your palm/flatten it and slowly drop it into the oil one by one.

7.Fry on medium heat till it turns golden brown.Drain on paper towels.

8.Serve hot.

HAAL OBBITTU

This is another entry for cool desserts

This is very simple to prepare if you have the dough for happala karadha paayasa.In case you want to start from the scratch,here is what you need.

For the dough:

Maida - 1 cup
Roasted white rava/suji - 1/2 cup
Salt a pinch
Ghee- 1 teaspoon

1.Mix all the above with a little water to make a firm dough.
2.Keep kneading it for around 10 minutes.
3.Let it rest for atleast 5 hours.
4.Make small balls and roll them out into thin discs.[Thicker ones will spoil the taste of the paayasa].
5.Put the disc into hot ghee/oil on medium heat and after a few seconds turn over half the disc so that you get a semi-circular happala.



6.Fry till golden brown.
7.Drain and keep aside.

To serve:

1.Mix the required quantity of sugar in thick milk.

2.Arrange the fried Happalas on a plate and pour a generous helping of hot milk over it.

3.Let it soak for a few minutes.[If you use cold milk,let it soak for an additional 10 minutes.]

4.Serve garnished with roasted cashews.

NUTMEG - GRANDMA'S REMEDY

Nutmeg finds its use in many culinary delights but what I would like to share with you in this wonderful event Think spice ,Think nutmeg is not exactly a recipe but something like 'Grandma's Remedy'.

I was particularly tempted to share this with you when I read Sunita's Announcement where she asks "Apart from cooking, does a particular spice have other uses in your household...?"



This is my answer to her question....

Nutmeg can be given to infants!!! Confused ,huh??

We know that Nutmeg is sometimes used as a recreational drug and has risks and toxicity.

I can hear you wondering - "Then how can this be given,that too, to infants?? "

Let me explain....

Giving nutmeg to infants has been practised for a very long time.It cannot be given whole [Obviously!] or powdered.First ,nutmeg has to be processed.

A single nutmeg is taken and boiled in 1 1/2 cup of milk for 45 minutes,simmering all the while.If the milk reduces in quantity,more milk is added.After 45 minutes,it is removed from the milk[which will look gooey by now] and dried in shade.Care should be taken that it does not attract dust/insects.It can be kept under a gauze cloth.When it is completely dry ,it is stored in an airtight container.



Ok,now coming to the part of giving it to the infants.

Express a little breast-milk,around 5ml and put it a few drops of it on small stone[a seperate stone,like the one shown in the photograph, is kept for this purpose which is cleaned before every usage] and rub the processed nutmeg on it.Just a couple of strokes not more.



Carefully take it off the stone and mix it with the remaining breast-milk and feed it to the infant.This photograph shows the utensil used to feed the concoction.



When should this be given,you may ask.It is given on the days right after the little ones are given an oil bath[i.e they are massaged with oil from head to toe and then given a bath,including hair wash],which is usually twice a week.

Usually nutmeg is not given alone.Another two herbs - Maachi kaai[Sorry,I don't know the English name.It looks like nutmeg but almost black in color] and a piece of vasambu [Acorus Calamus/Sweet flag] are also processed along with nutmeg and rubbed with a little breastmilk along with nutmeg.



The resulting milk, after rubbing in the 3 herbs ,which is fed to the infant ,will be brown in color.

This herbal concoction is called 'ora marundhu' in Tamil and ' Suthu kaara' in Kannada.It is given upto 6 months of age.

Why should this be given to infants? The three herbs when mixed with breastmilk and given, increases the appetite,reduces colic/regurgitation and aids in digestion. It also helps the infant to sleep a little longer ,which is a blessing for the mom as she too can catch-up with her forty winks :)

After this procedure,the herbs are dried in shade[covered] and stored in an airtight container until next use.Even if a little bit of dampness is present,the herbs turn moldy.Hence care should be taken during preparation and storage.

The authenticity of the practise of giving nutmeg and other herbs lies in the fact that it has been given to little ones for a very very long time. If you are from India ,espcially from the South ,ask your mom/grandmom and they will surely nod with approval.

In those days,people depended more on herbs for all remedies and had a few of them handy at all times.Moreover,the use of allopathy medicine was uncommon.

I have been given this to my lil angel from day 11 till date.

NOTE:Please do not use this as a medical advice.Seek the advice of your medical practisioner / elders before giving this to your infant.

HAPPALA KARADHA PAAYASA

This is one payasa that I crave for- always!! Though a little time consuming,it is so tasty that you will never mind the time spent in the kitchen.This can be served hot or cold-The choice is yours as it tastes great both ways.

Unlike other varieties of payasa [where we use sabudana ,vermicelli,rice etc],this one has to be done from the scratch.Yes,the main ingredient for this payasa is 'Happala'- Crisps fried in ghee[Oh, please forget the diet!! ;) ] which we will be preparing.

So, here is my entry for cool desserts







You need:
For Happala:

Maida - 1 cup
Roasted white rava/suji - 1/2 cup
Salt a pinch
Ghee- 1 teaspoon

1.Mix all the above with a little water to make a firm dough.
2.Keep kneading it for around 10 minutes.
3.Let it rest for atleast 5 hours.
4.Make small balls and roll them out into thin discs.[Thicker ones will spoil the taste of the paayasa].
5.Deep fry in ghee[for tastier paayasa] or oil till golden brown
6.Drain and keep aside.


For paayasa

Milk- 1 1/2 litres,thick
Sugar- 1 cup
Roasted cashews-5 teaspoons
Raisins-A few [Fried in a little ghee,till they puff- up]
Cardamom powder-1/2 teaspoon

1.Heat milk and let it simmer, stirring continusly for 10 minutes
2.Add sugar and stir till it dissolves.
3.Crush the happala and add to the milk.
4.Let it cook for 10 minutes and stir continously.
5.Add cardamom powder.
6.Remove from heat and serve hot or chilled garnished with roasted nuts and raisins.

If you serve later,you will find that most of the milk has disappeared..Worry not..The happala must have absorbed it.Mix a little more hot/cool milk and serve.

FRIED TOFU FINGERS WITH BLACK MAGIC DIP

Do you want to overeat something without pangs of guilt??

Presenting - TOFU – also known as BEAN CURD / SOY CHEESE.Sometimes it is also referred the ‘cheese of Asia’ .The Chinese call it ‘Doufu’

It is low in cholesterol and calories but high in protein.It is also a good source of iron,selenium, omega-3 fatty acids, phosphorus, copper, calcium and magnesium.

A perfect meat – substitute and a good source of protein and iron for the vegetarians.

CULINARY USES:

There are a lot of things you can do with tofu. You can bake it, fry it, scramble it,sauté it ,use it as a stuffing for parathas/chappathis.Soft tofu can be blended with any fruit of your choice and you can have a nutritious milkshake/smoothie!

Since the tofu is bland it blends in with any dish you put it into.

PREPARING THE TOFU FOR COOKING:

If the tofu you buy comes with packaged water,it has to be drained before cooking.Since tofu is like a sponge,it absorbs a lot of water and hence just squeezing out the water will not help.

Place the tofu on some paper towels and apply constant pressure on it [place some heavy object ,anything,even your grocery container].Wait for 15-20 minutes and then use it for cooking.

Here is very simple tofu recipe that I am sending across for AWED event

FRIED TOFU FINGERS

This tastes great on its own or can be savoured with a dip.It is sooo easy to prepare and can be served as finger-food/snack in parties.

Though deep fried food is infrequent in Chinese menu, this is one more dish that has been modified to suit our tastes!

You need:

Tofu – 250 grams
Corn flour – 2-3 tablespoons
Minced garlic – 1 tablespoon
Sesame seeds[white] – 1 teaspoon
Salt - to taste
Pepper powder - to taste

Oil – to deep fry

1.Cut the tofu into finger sized pieces / cubes
2.Combine all the ingredients except oil.
3.Toss well so that the tofu is coated with flour and the other ingredients. Sprinkle a water if necessary.
4.Let is stand for half and hour so that it absorbs the flavours.
5.Heat oil in a pan and deep fry in medium heat ,till the tofu fingers turn brown.
6.Drain on paper towels and serve as such or with any dip/sauce.

I am going to serve fried tofu fingers with black magic dip!! Nothing to worry, I just named it 'black magic’ to add a kick to the dish!!!

BLACK MAGIC DIP

YOU NEED:

Light soya sauce – 100 ml
Minced ginger – 2 teaspoons
A dash of white pepper
Sesame seed oil – ½ teaspoon

It is so simple that all you need to do is combine the ingredients and serve.

This is also ideal as a ‘pouring sauce’ for bland noodles.

Displayed here is fried tofu fingers served with hot and sweet tomato sauce and black magic dip.

A CHINESE WEDDING

Hubby dear’s Chinese colleague had invited us to his wedding reception. This was almost as soon as we landed in China and we were eager to have a look at their customs and sort of compare it with our's![We were newly weds then!!].

Since the proceedings were in Chinese we could not follow it and we sought the help of another Chinese friend who neither got tired of translating the events nor did she mind answering our numerous questions!

So here is what we learnt ….Read on…..

The wedding colour, it is quite standard: Red.

Red is central to the wedding theme of China . It signifies love, joy and prosperity and is used in a variety of ways in Chinese wedding traditions. The bride's wedding gown is often red, as are the wedding invitations, and wedding gift boxes or envelopes for cash gifts. Even the bride and groom's homes are decorated in red on the wedding day.

Before the party, most of the time the new couple will stand at the front door of the restaurant or hotel. They thank everyone for coming. Usually, people who come to the wedding party will give the new couple some money that is called "Hong Bao”. When almost everyone comes, the party begins.

A welcoming speech is usually performed by an MC who is hired for the occasion. After the exchange of wedding rings and other procedures the banquet begins.

The wedding banquet is probably the part of the tradition that has been very well kept. In the modern Chinese society, the wedding feast is considered to be very important. Traditionally, the groom will pay for everything but nowadays, some young couples will offer to pay for themselves.This is the most expensive part of the wedding.

During the feast, the guests are seated in round tables and seating plans are made in order to avoid guests not knowing each other being seated at the same table.

The food is of utmost importance to Chinese and in most cases only delicacies are served.

Chinese food has special symbolism: mostly wishes of happiness, longevity, or fertility. The number of courses is also significant

The wedding banquet starts with appetizers such as cold plates which consist of various sliced meats, greens, beans and various types of nuts, served chilled.

Here are some of the dishes served in the banquet....

Roast Pig- Roasted pork is a symbol of virginity.

Peking Duck and Lobster - Red is the color for happiness, so serving Peking duck and lobster would signify joy and celebration. [Peking duck is very famous.]

Serving fried chicken and duck would wish the couple to have a good life because in Chinese “red chicken” sounds like “good life.”

Crab Claws- serving the dish whole, i.e. with the head and legs, would symbolize completeness

Vegetables with Sea Cucumber- Serving sea cucumber with vegetables is a sign of selflessness because “sea cucumber” sounds like “"good heart” and this dish wishes the couple to think in a similar way – to avoid conflict.

Fish- Serving fish would hope that the couple will experience a life together with abundance because “fish”" sounds like “plentiful” in Chinese.

Sweet Red Bean Soup and Sweet Buns- Serving dessert probably wishes the newlyweds a sweet life. The hot sweet red bean soup contain lotus seeds and a bark-like vegetable to wish the newlyweds a hundred years of togetherness. The sweet lotus paste in sweetened steamed bread symbolizes fertility;

The sweet sticky dumpling, covered with crushed peanuts/sesame seeds with sesame paste in the center is also served.

Noodles -served at the end would symbolize longevity because noodles come in long strands. [They are indispensable at Chinese birthday parties as well]

Apart from these main dishes fresh fruits and other dishes are served.

Alcohol, is almost always present at a Chinese wedding banquet [Red /white wine]. Alcohol is served to celebrate the special occasion. If one does not wish to take alcohol fruit juice is served.

A wedding toast is given. This is similar to the clinking of glasses in the Western culture. The bride and groom and the parents go from one table to another to thank everybody. Musical entertainment is present. The friends of the bride or groom or relative usually sing on stage.

As the time draws near for the guests to leave, the parents & the couple stand in line at the door to thank the guests and wish them well as they leave. They also distribute cigarettes to the guests as they leave.

We came home and compared it to our wedding. Our’s was an elaborate one just like any other South Indian wedding and we wished our’s was as simple as this one but that thought vanished when we realized that each culture has a uniqueness and it is not fair to compare!!!!


The wedding invitation


Seating arrangements for the guests


A pouch with sweets given to all guests

This is my entry for AWED event - Chinese

Vaazhapoo Porriyal | Banana Blossom Stir fry

I nearly jumped with joy when I saw this month's ingredient for JFI!!

Flower power - What a beautiful and innovative theme!!!!Soooo many flowers danced in my mind all except the humble banana blossom.It was not until the local veggie vendor called out "Vaazhapoo" did i realise that I had a very easy recipe to share.

The banana plant is so full of goodness that each and every part of it is used in all walks of life. The Leaves are used to serve food and also as a packing material for take-aways. The stem and the flower find various culinary uses and the banana needs no introduction! Even the dry outer covering of the stem is soaked in water and made into very thin strips and used to tie flowers [like jasmine] to a strand.

The banana blossoms which can be found between the purple colored flowers are good for the tummy in spite of its mild bitterness.

This a simple recipe that guarantees a tasty dish at the end of a little bit of hard work. Yes, cleaning the blossoms certainly requires patience.

PREPARING THE BLOSSOM FOR COOKING

The stamen is non-edible and has to be removed from each flower. This definitely takes time.[This photograph shows the non-edible portion to be removed before cooking-for those who are going to try out this recipe for the first time].



Cut the blossoms and keep them soaked in thin buttermilk till it is ready to go into any dish of your choice.

You need:

Banana blossoms{chopped} – 1 cup, loosely packed
Coconut ,grated – 5 teaspoons
Onion – 1 finely chopped
Curry leaves – a few
Green chilies – 3 slit
Mustard – 1 teaspoon
Cumin seeds / Jeera – ½ teaspoon
Oil – 1 tablespoon
Salt - to taste

Coriander leaves - to garnish[Optional]

1.Heat oil in a pan and add mustard and cumin seeds.
2.When they crackle,add the curry leaves,green chillies and onion and cook till onions turn a light shade of brown.
3.Drain the cut blossoms from the buttermilk and add to the onion and sprinkle water and cook till it turns soft.
4.Add the grated coconut and salt,mix well and remove from heat.

Garnish with Coriander and serve hot.