When the sun is out and tolerable in Bangalore, our minds hark back to the beaches of Fr’isco, to the tall, cooling glasses of fizzy, fruity, creamy sodas guzzled down breathlessly..leaving frothy mustaches that lived long enough to tell a tale. Here we bring back the freshness of that memory with our Mango Fizz topped with just a touch of cream to make you go hmmm..

Mango Cream Fizz

(Serves 6)

• 1 Cup water
• 1 Cup sugar
• 1″ Piece fresh ginger root
• 1″ Cinnamon stick
• 1 Large ripe mango
• 1 Litre club soda
• 1 Tablespoon cream whisked with 1 Tablespoon milk or 2 Tablespoons Half ‘n Half

1. Make the simple syrup – Put the sugar and water in a saucepan and simmer until the sugar dissolves. Add the ginger and cinnamon stick, cover and steep for 15 minutes. Discard the ginger and cinnamon. Set the syrup aside.
2. Meanwhile peel and deseed the mango. Puree the mango flesh in a blender/mixie and pass the puree through a strainer. Return the strained puree back to the blender and add 3/4 of the simple syrup, reserving the rest. Blend until smooth. Pour the mango syrup into a pitcher.
3. To serve, add some ice into the glasses. Pour in the mango syrup, filling the glasses about a third of the way up. Fill the glasses with the club soda. You can adjust the ratio of syrup and soda to your taste – add more of either, and use the reserved simple syrup for additional sweetness if desired.
4. Finally top each glass with a teaspoon of the cream mixture and stir well. Serve immediately.

Garnish with luscious cubes of fresh cut mango.

]]> http://tadkapasta.wordpress.com/2013/05/19/freshen-up-fizz-up/feed/ 3 ruchirar Mango Cream Soda Mango Cream Soda Mango Cream Soda Mango Cream Soda http://tadkapasta.wordpress.com/2013/05/12/kurkuri-krunchy-krispy-okra/ http://tadkapasta.wordpress.com/2013/05/12/kurkuri-krunchy-krispy-okra/#comments Mon, 13 May 2013 03:05:50 +0000 Tadka Pasta http://tadkapasta.wordpress.com/?p=5777 Continue reading →]]> No matter how you refer to it, okra/ ladies finger, or to go completely desi (Indian), bhindi, has lovers in all walks and stages of life. Having grown up on a substantial diet of the vegetable, we’ve come to love it in sabzis and kadhis, sambar and raita, but what takes the cake is this crispy, crunchy version in which the darling okra not only lends itself to the spice rub and oil, but also to the grinding of the teeth, which isn’t half as telling with respect to its favorableness. Try it and you’ll know why we’re short of words – and let it also be said that we’ve had our plates (and mouths) full for a while now..

Krispy Bhindi/Okra

(Serves 4)

• ½ Kg or about a pound of small/medium fresh Okra/Bhindi/Ladiesfinger
• 1/3 Cup besan/chickpea flour plus 2 tablespoons rice flour, stirred together 
• ½ Teaspoon red chilli powder/cayenne or to taste
• ½ Teaspoon coriander powder
• Oil for deep frying 
• Salt, powdered rock salt or chaat masala to taste
• Lime wedges for garnish

1. Wash the vegetable and pat dry with a kitchen napkin. Spread it out in a single layer on a dry towel and set aside until the okra is completely dry. If pressed for time use a paper towel to individually wipe down each pod and remove the wetness.
2. Trim the tops of the okra and discard them. Slice each piece into two along its length.
3. Sprinkle the flours all over the okra and add the chilli and coriander powder. Toss lightly and set aside. You can also do this step a few hours ahead and keep the okra in the refrigerator in a closed container until its time to fry. Do not add any salt.
4. Heat about 2.5-3″ of oil in a deep frying pan or kadhai. Place the okra in a colander and tap lightly to remove any excess flour. Deep fry about a handful at a time, on medium-high heat until the okra is crisp and browned. Drain well and place it on paper towels to absorb any excess oil.
5. Immediately sprinkle the rock salt or chaat masala liberally over the crisps. Serve right away, with lemon wedges on the side.

This dish works well as a starter (make sure that you fry more than you think you will need) or as a scrumptious side to jazz up a regular dal-rice meal.

And if you have a little okra hater in the family, just plonk a platter of these crispy goodies on the table and watch them get gobbled away.

Had it been left to us, these little beauties would in all likelihood, never have waltzed out of the Tadka kitchens. We like our cookies buttery and flaky, crisp and chewy, and sweet, most definitely sweet. So when our baker pals over at We knead to bake were dishing out batch after batch of the Torcettini di SaintVincent, we have to say, a yeasted cookie dough with no sugar wasn’t really getting our baking juices flowing.

But we’ve promised to bake along every month, so we did, and amazingly, this was just the kind of treat that we fancy. The lemon zest added a lovely freshness to the cookies and worked well with the tang of the yeast. The sugar that we rolled the dough in (perhaps a trifle over-zealously) crusted and caramelized all over to give the cookies a delicious light sweetness. The texture within was a pleasing cross between a  puffy palmier and a Little Hearts cookie with no overt hints of breadiness.

We’ve munched through our first lemon-scented lot and it sure looks like this recipe will become a regular stopover when we flip through our over-stuffed recipe folders.

The cookies started out with a fairly simple dough of flour, butter, lemon zest, salt and yeast, whipped up conveniently in our trusty food processor. A brief first rise, and then we wrapped the dough and chilled it to develop flavours and make the soft dough easier to handle. The only part of this recipe that takes a little time is the shaping of the cookies. If the dough feels too sticky at this point, rolling it in a little granulated sugar will help, as will keeping it in the fridge while working with a few pieces at a time.

We dunked our cookies in homemade lemon curd and enjoyed them over cups of cardamom tea. They taste pretty good even the next day if stored in an airtight container. For the recipe and more tips head on on over to My Diverse Kitchen.

Adapted from A Baker’s Tour by Nick Malgieri

When the spirits are sagging from an overworked week and the rain is falling in thick sheets outside, summoning the baker’s will isn’t half as easy as it may seem, even with the dreamy swirls of butter and sugar that call out to one in dulcet notes. Still, if whisking or kneading is what it takes to free the mind of some of the stress caused by, well, stirring and sauteing, as it were, one can’t be too finicky about seasons and reasons to turn up the oven. Ringing in festive cheer any time of the year can be a snap when one has colorful ideas and ingredients within an arm’s reach. Our chewy, cherry-laden Pistachio Shortbread is the proof and the pudding, so to speak. Every gloom has its spell, as we like to say, and it usually lasts not a moment longer than the ding of the oven timer.

Pistachio-Cherry Shortbread Wedges with Cardamom

(Makes 12 wedges)

• ½ Cup sugar
• ½ Teaspoon ground cardamom
• ½ Cup butter, at room temperature
• ½ Cup shelled pistachios, outer skins removed and chopped
• ½ Cup dried cherries, minced
• 1 Cup all-purpose flour
• 1 Teaspoon coarse sugar or ¼ cup chopped pistachios for topping, optional

1. Line a 8″ or 9″ round cake pan with parchment.
2. Place the sugar and cardamom in the bowl of a food processor and process until finely ground. Toss in the butter and run the processor for about 2 minutes. Add the pistachios and pulse a few times to break them down. Then tip in the cherries and flour. Pulse very briefly until the dough becomes crumbly and just starts to come together.
3. Tip the dough into the prepared pan and spread it evenly. Use the flat bottom of a measuring cup to press the dough down. Use a sharp knife to cut the shortbread into 12 wedges. Sprinkle the coarse sugar crystals or chopped pistachios, if using. Refrigerate the pan for about 30 minutes.
4. Meanwhile preheat the oven to 325°F  / 160°C.
5. Bake the shortbread for about 35 minutes or until just starting to darken at the edges. Cool for 5 minutes in the pan and then turn it out carefully onto a board. Cut the shortbread along the indentations made earlier while it is still warm. Cool completely before eating.

Come summer and its the perfect time to eat right – fresh, light, healthy, raw and cool. The freezers get loaded-up with Watermelon Clone-sicles,  icy grapes and frosty fruit granita for our riotous little vacationers to cool off with. Rose sherbets, citrusy sweet tea and tart lemonade disappear like life-savers down our parched throats. Cold salads and slaws are easy staples for quick lunches and we toss in every colour of the rainbow into our bowls and onto our forks.

On days when we’re craving our favourite Asian flavours without a fuss, we put together a big container of these cold Sesame-Peanut Noodles and stash it in the cooler. They are popular at picnics and potlucks, and good just to have on hand when we get back from yet another round of running around town. Spicy and tangy, saucy and crunchy, filling but not heavy, this is our kind of summer salad.

Sesame-peanut Noodles

(Serves 2-3)

• 1 Package noodles, 150gms
• 1 Tablespoon sesame oil
• 1 Cucumber de-seeded and cut in thin strips
• 2 Small carrots, julienned and microwaved for about a minute to soften
• ½ of a Red bell pepper or capsicum, julienned
• 6 spring onions, green part only
• 2 Tablespoons roasted peanuts
• 1 Teaspoon sesame seeds

• For the sauce -
  • 1 Tablespoon sesame oil
  • 1 Teaspoon ginger, grated or minced
  • 1 Teaspoon garlic, grated or minced
  • 2 Tablespoons peanut butter, microwaved for about 10 seconds
  • 2 Teaspoons soy sauce
  • 2 Teaspoons vinegar
  • 2 Tablespoons chilli-garlic sauce, or to taste
  • 1/3 cup vegetable stock 

1. To make the sauce, heat the sesame oil in a small saucepan or tadka pan. Add the ginger and garlic and take the pan off the heat. Whisk in all the remaining ingredients for the sauce and set this aside.
2. Cook the noodles as per the package directions and drain well. Toss with 1 tablespoon sesame oil and then transfer them to a large salad or mixing bowl.
3. Stir half the sauce into the hot noodles. Now toss in all the veggies except the cucumbers. Allow the noodles to cool to room temperature and then cover and refrigerate. Also refrigerate the cucumbers and leftover sauce.
4. Just before serving, toss the salad with the remaining sauce and the sliced cucumbers. Garnish with the roasted peanuts and sesame seeds and serve cold.

Note: You can also toss in other vegetables of your choice like steamed broccoli, zucchini, cauliflower, baby corn, snap peas.. And if you’d like to make a meal of it, add some sliced hard boiled eggs or strips of grilled tofu.

This month’s assignment from the bread baking divas over at We Knead To Bake was a loaf that came with several tall promises. It would be pure white, pillowy soft, sweet and very tasty. Several bakers described it as the softest bread they’ve ever baked! The Hokkaido Milk bread with origins in Japan uses an intriguing flour-water-milk roux called Tangzhong  instead of the usual starters, poolish or sponges. And it is a pretty versatile recipe..one can use the same dough to make pav or muffin rolls or even shape it like little turtles, hedgehogs, snails or crocodiles! We made our bread in one regular pan but divided the dough into three pieces, so that it can be sliced up as a whole loaf or even pulled apart to share with a friendly neighbor. And yes, it was the softest bread we’ve ever baked too

For a very detailed recipe and fool-proof instructions, and to check out all the different versions of this fantastic bread that the group has baked, head on over to My Diverse Kitchen.

Original Recipe from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from Kirbie’s Cravings)                           

Never is the average Indian square meal so immaculate than as evidenced in the multifarious side dishes that lend themselves to the little mounds of fluffy, hot, white rice in the center of the plate. There are vegetables braised, boiled,  sautéed, fried, roasted, and eventually dunked in the ubiquitous onion-tomato gravy, or a textured, sweetish coconutty paste, or even a yogurty base. And then there are meats, rubbed with choice spices and cooked in pungent ginger-garlic laced broths. There are coastal curries, city specialties and rustic recipes..and above all else, tastes that are often dictated by states and cultures. Here’s one such dish that is exclusive to Sindhis, and relished by many. With a lovely, nutty flavor from chickpea flour in the background, this vegetable medley comes alive with the zing of tamarind and the sweetness of jaggery. Best served hot with rice.

Sindhi Kadhi - Chickpea Flour Stew with Vegetables

(Serves 4)

• 3 Tablespoons oil
• ½ Teaspoon fenugreek/methi seeds
• 1 Teaspoon cumin seeds
• ½ to 1 teaspoon red chilli powder/cayenne
• ¼ Teaspoon turmeric
• ½ Cup chickpea flour/besan
• 5 cups of water
• Salt to taste
• 2-4 Fresh green chillies, to taste
• Vegetables - 
  • 1 Medium potato
  • 1 Large carrot
  • 1 Radish
  • 10-12 Okra/ladyfingers/bhindi
  • 2 Baby eggplant/brinjal
  • 4-6 French/green beans
  • 1 Drumstick/Moringa
  • 6-8 Florets cauliflower
  • 2 Tomatoes
• 2 Sprigs curry leaves, optional
• 1 Teaspoon tamarind extract or to taste
• 1 Tablespoon powdered jaggery/brown sugar or to taste

1. Heat the oil in a large, heavy bottomed dutch oven or pot. Add the fenugreek and cumin seeds and sizzle them for a few seconds. Stir in the chilli powder and turmeric and then tip in the chickpea flour. Toast the flour in the oil on low heat, stirring continuously, until it turns golden and fragrant. It is important to toast the flour completely since this is what will give a well-rounded taste to the kadhi.
2. Add the green chillies and salt to the pot. Now slowly whisk in the water, a little at a time, so as to avoid lumps. Once all the water has been incorporated, bring the pot to a boil and then lower the heat and simmer for 20 minutes.
3. Meanwhile prepare the vegetables. Peel the potato, carrot and radish and cut into thick strips, like French fries. Trim the heads and tails of the okra. Cut the baby eggplant into  quarters or 6 wedges each. Trim and cut the beans and drumsticks into 2″ pieces. Chop the tomatoes.
4. This step is optional and we skip this if we are in a hurry – In a small saucepan, heat a teaspoon of oil and toss the okra and eggplant on high heat for a couple of minutes.
5. Add the vegetables to the pot in order of the time they would take to cook. We like to add the carrots, radish, beans and cauliflower first and the drumsticks, okra, eggplant and potatoes after a few minutes.
6. Once the vegetables are tender, add the tomatoes and curry leaves. Cook until the tomatoes start to break down. Stir in the tamarind extract and jaggery and simmer for about 5 minutes. Taste the kadhi. There should be a nice balance of salt, spice, sweet and sour. Adjust the seasonings if needed and then take the pot off the heat.
7. Let the kadhi rest for an hour or so if possible, to allow the flavours to blend. Serve over steamed white rice in shallow cereal bowls with a side-salad and papads.

If you like, top the kadhi with a Tadka comprising hot ghee, a pinch of red chilli powder and perhaps a few curry leaves.

When life gives you oranges, bake a coffee cake! Brimming with flecks of orange rind, the sheer tingle of freshly squeezed orange juice, crunchy walnuts, and the silk of chocolate syrup cutting rivers through the plush insides, this coffee cake is finished off with a glimmering, grainy-textured topping comprised of wheat germ, butter, sugar, and more walnuts.

Perfect companion to coffee, come sleet or shine.

Orange, Walnut & Chocolate Coffee Cake

• 1.5 Cup flour
• 1/2 Cup whole wheat flour
• 1 Cup sugar
• 1 1/2 Teaspoons baking powder
• 1/2 Teaspoon baking soda
• 1/2 Teaspoon salt
• 1/2 Stick (1/4 Cup) butter – softened
• 1 Egg – beaten
• 3/4 Cup fresh orange juice
• About 1 tablespoon orange rind pieces/ zest
• 1/2 Tablespoon vanilla
• 1/2 Cup walnut bits

Heat oven to 350 F/ 180 C. Prepare a 9×5 loaf pan by greasing with butter and a dusting of flour, set aside. Mix dry ingredients, work in butter with hands. In a medium bowl, whisk egg, orange juice, orange zest/ rind pieces and the vanilla. Pour in the wet ingredients into the dry ones, mix gently, pour into prepared pan, pour some chocolate syrup (we used directly out of a Hershey’s can) use a knife to slide it in waves, and then put the topping (see below) and bake for 45 minutes.

For the topping - 

• 2 Tablespoon butter, cut into small cubes
• 1/4 Cup wheat germ (you can substitute with crushed oats too)
• 2 Tablespoons sugar
• 1/4 Cup walnut pieces

Mix all of the above together just until you get a coarse, crumbly mixture.

It’s hard to go wrong with eggs and toasts for breakfast, especially when Old Man Winter’s here to stay a while. Perhaps crunchy, gilded-faced toasts slathered with oodles of butter and topped with eggs done sunny side up could be counted as cheery; and fluffy omelets with dry toasts would measure up as hopeful. But these hearty, healthy and flavorful Scrambled Egg-wiches can rather effortlessly iron out those winter blues and excite the school-goers to eat well, do well and stay well. With the familiar tastes of everyday spices, further fortified by vegetables, cheese and nibbles of walnuts, they’re perfect to serve as snacks, fillers, lunch, or even a late evening fix.

Scrambled Eggs-and-cheese-wiches
(Makes 8)

• 11/2 Tablespoons light olive oil
• 1/4 Teaspoon whole cumin (optional)
• A dash of turmeric
• 1 Onion, finely chopped
• 1 Green chilli, minced (optional)
• 1/2 Bell pepper (any color – we used orange), chopped
• 2 Cloves of garlic, grated
• 1/2 Tablespoon grated ginger
• 1/4 Teaspoon each red chilli powder and coriander powder
• 1 Tablespoon coarsely powdered walnuts
• 1 Tomato, chopped
• 4 Eggs, beaten with 1 tablespoon milk
• Salt to taste
• 2 Tablespoons finely chopped cilantro for garnishing
• 1/2 Cup grated Cheddar or Moneterey Jack cheese (to be mixed in after the eggs cool down)

In a skillet, warm the oil and add the cumin, turmeric, then the onion, chilli, bell pepper, garlic, ginger and fry on low heat until the whole mass turns a light brown. Add the red chilli powder, coriander powder and powdered walnuts, stir well, and then toss well with the tomato. Allow the tomato to cook down, then add the beaten eggs, salt, and scramble well..fry until the eggs are done. Mix the cilantro into the egg mixture and set aside, allowing it to cool. Add the cheese and mix well.

For the Sandwiches

• 16 Slices of whole wheat bread, sides trimmed
• Butter or oil to smear on top

Arrange 4 slices of bread on a cutting board or plate, fill 2 with the egg mixture, cover each with the other 2 slices, spread some softened butter or smear oil on top of each filled stack and slide into your toaster oven, cook until sizzling brown, or heed your toaster settings accordingly. Cut into triangles and serve hot with ketchup. In our homes, these egg-wiches are typically washed down with tall glasses of mango or orange juice.

Some things in life are far more endearing when done the old-school way. Like these expressions of love: a hand-written note, a bunch of flowers picked from the garden, a home-cooked meal. And in that same vein, our delightful, time-tested dessert can be made with yogurt, primarily, and just a handful of other ingredients. It calls for no fancy kitchen gadgets and can be made in many different ways too, to suit your taste, or your sweetheart’s, this Valentine’s.

A cloud of soft, fluffy chocolatey, caramely yogurt mousse..luscious in every bite and perfect to serve topped with fruits, nuts, or even toffee, granola, or dry fruit bits. It can be put together in minutes, and you can leave it in the refrigerator to set while you hum a retro love song and whip up a simple, fresh meal for your loved one/s. Because a sweet treat, like love, is best when it’s simple and old-fashioned..

Chocolate-caramel Yogurt Mousse
(Serves 4-6)

• 3.5 Cups Organic yogurt, hung in a cheesecloth overnight
• 1/2 Cup sweetened condensed milk
• 1/4 Cup chocolate syrup
• 2 Tablespoons sugar (or according to taste)
• 1 Packet of unflavored gelatin
• 3 Tablespoons cold water
• Water in a saucepan to immerse the gelatin bowl
• 1/4 Cup caramel flavored whipped cream
• Mixed berry jelly to cover the bottom of the serving bowls
• Fresh raspberries to top the dessert

Cream the thick, hung yogurt, condensed milk, chocolate syrup and sugar in a bowl using a whisk or fork in measured, medium-speed strokes until everything comes together airily. Put the gelatin in the cold water, stir, and place in the hot water bath of the saucepan until it dissolves completely. Mix in with the yogurty fluff, fold in the whipped cream gently, and put in serving bowls with berry jelly on the bottom. Refrigerate for about 2-2 1/2 hours until set, serve topped with raspberries or any fruit of your choice.

Notes:

• You can top this dessert with crunchy bits of walnuts, almonds, or even pecans.
• Also, you can use plain whipped cream in place of the caramel flavored one, or add a fruity flavor to the yogurt by using mango or strawberry puree.