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Thursday, November 19, 2015

Hyderabadi Bagare Tamatar/Tamatar ka Salan

Rain…Rain…Rain….my mind can’t think beyond this…I always loved rains and enjoyed the rainy season. It is not new to have ditches, pools and puddles on the roads completely filled with rain water and me and my friends pushing each other’s two wheeler's after computer classes on most of the rainy evenings. But the rains I have experienced the last few days made me shiver on just mere mention of the word rain. The nightmare which I think I may never forget in my life.
The sound of heavy flowing water, destroying whatever has come in contact, the broken dams, people getting air lifted, army vehicles rescuing people and screams of people for help, tension faces of people…… The night of the rain was just a like a haunted movie…all we could hear is the sound of rain and water flowing widely….that which was soothing to ears is now a horrifying sound. Power cuts add to it…..
Hyderabadi Bagare Tamatar/Tamatar ka Salan
Though I thought I will not write all this in a foodie post…I don’t know how all this popped out…it is good to bring out what you have in mind and heart and yet times it is quite healing…isn’t it?? Coming to this very authentic Hyderabadi Bagare Tamatar/Tamatar ka Salan post…. I tasted this at a wedding and instantly fell in love with this dish. I got this recipe from my Hyderabad aunt who specialises in cooking authentic Hyderabadi recipes. 

Hyderabadi Bagare Tamatar/Tamatar ka Salan
From then on, I made this recipe many times in my kitchen. I love spicy and tangy medley of flavours in this recipe. This recipe is mainly served with Biryani or Bagarae Chawal. I added hard boiled eggs to this recipe as I was serving it with Flavoured Vegetable Rice. This recipe tastes best the next day and can be eaten off with naan or roti. Try this out today…..“This recipe is been created for The Urban Spice and KitchenAid India Diwali Contest”.
  • 6 baby Tomatoes
  • 2 medium sized Onions, finely sliced
  • 2 tbsp. Mava
  • 2 tbsp. Sesame seeds
  • 2 tbsp. Peanuts
  • 1 tbsp. Red chili powder
  • ½ tbsp. Kashmiri Red chili powder
  • ¼ tbsp. Turmeric powder
  • 1 tbsp. roasted Coriander powder
  • ½ tbsp. roasted Cumin powder
  • 3 Cloves
  • 2 small Cinnamon sticks
  • 4 cloves Garlic
  • ¼ cup thick Tamarind juice
  • 4 tbsp. Oil
  • Salt, as per taste
  • 3-4 hard boiled Eggs, cut into half
Hyderabadi Bagare Tamatar/Tamatar ka Salan

  • Wash and pat dry the baby tomatoes. Core the eye of the baby tomatoes and gently make a cross on top of the baby tomatoes.
  • In another heavy bottom cooking pan, dry roast sesame seeds, cloves, cinnamon and peanuts separately. Remove into a plate and set aside.
  • Now in the same pan, add oil and when it heats up add sliced onions and fry till onions turn nice golden brown. Drain and set aside.
  • In the remaining oil very gently and carefully toss baby tomatoes until the skin of baby tomatoes look little wilted.
  • Now start making masala for the recipe, by grinding roasted peanuts, sesame seeds, cloves and cinnamon stick to fine powder. Add 1 tbsp. of water if required.
  • To this add fried onion slices and garlic cloves. Grind to smooth paste.
  • Take the same pan, in which we fried tomatoes, add little oil of required and add above ground masala.
Hyderabadi Bagare Tamatar/Tamatar ka Salan
  • To this on low flame add red chili powder, turmeric powder, salt, roasted coriander powder, roasted cumin powder and Kashmiri red chili powder.
  • Increase the heat to medium and fry till all the ingredients come together. Now add mawa to this and fry till oil starts to release and the masala starts to change color.
  • Now gently drop in above fried tomatoes and stir until they get nicely coated with masala.
  • Reduce the flame and add tamarind juice along with 1½ cups of water. Check for salt and leave this to simmer until it reaches thick consistency or consistency of your choice.
  • If you are using boiled eggs, then drop them now. Turn off the flame and leave it covered for 15 minutes.
  • Serve warm with any flavoured rice or normal white rice. I served with simple veg pilaf and leftover shamiya.
  • Add love to make this recipe taste 'Yummy'.

Monday, November 9, 2015

Mysore Pak - Stepwise Recipe

Somethings are to be treasured forever, so are some recipes…My friend’s mom is here for Diwali and she is an awesome cook. Aunty has got refined knowledge on how to prepare traditional sweets and savouries. Ours being a small family, in which I am not so fond of sweets and my sister is not so fond of fried savouries….even during our festivals we prepare sweets which are to be consumed on the same day….my mom rarely prepared sweets or savouries which have got long shelf life. But things changed after marriage. As I am married into a big family, where my MIL makes everything from scratch…I started learning new recipes from her; the recipes which I never thought could be made at home with so ease too I now make them in my kitchen easily. Since the time I started making sweets and savouries at home, I always carry homemade goodies for my friends and family whenever I am visiting them. Even for Lil’M, I send homemade goodies in her snack box and serve as after-school snack.
Though I have penned down few recipes from my friend’s mom when she was here last time. This time I thought I will watch and record every recipe she makes. I tried to capture each moment and every step to bring forward to you some full proof recipes, which help you in making some traditional sweets and savouries at home without messing around. First to come in the list is ‘MYSORE PAK’. My lil’M and my husband have got sweet tooth and can just survive on sweets. So this is for my darlings and for my yum readers.  Don’t worry of the ghee which went in making this recipe. An extra 15 minute workout the next day will cut down those extra calories. Hope you all enjoy making these melt in mouth Mysore Pak….aka Rich Chickpea Flour Fudge…
Mysore Pak/Rich Chickpea Flour Fudge
  • 1 cup Besan/Chickpea Flour
  • 1 cup Sugar
  • 1 cup Ghee/Clarified butter
  • ¼ cup Water
  • Swift chickpea flour twice to avoid lumps. Grease a plate or cake tin with ghee and set aside.
  • In a heavy bottom cooking vessel, add sugar and water. Stir on low flame till sugar completely dissolves.
  • Stir continuously scrapping the sides of the vessel. Once the sugar syrup reaches one string consistency (check NOTES), by continuously stirring with wooden spatula, add chickpea flour and mix until they are no lumps. This is bit tricky, but you can master it with a simple trick of continuous stirring.
Mysore Pak/Rich Chickpea Flour Fudge
  • Cook for 4-5 minutes, until the mixture thickens. Now start adding ghee by continuously stirring. Keep stirring until the ghee is completely absorbed.
Mysore Pak/Rich Chickpea Flour Fudge
  • Take a small plate filled with water. Drop a small drop of the above mixture on to it. Using your fingers try to make a ball. If you can make a ball easily, then our Mysore Pak is ready.
Mysore Pak/Rich Chickpea Flour Fudge
  • Pour the mixture on a greased plate and quickly spread evenly. After 10 minutes, using a sharp knife, make impressions to get desired shapes (round or diamond or square).
  • Leave it to cool completely. Once the mixture turns cool, run the knife through the impressions made and cut down the pieces accordingly.
  • Store in a clean and dry air tight container.
  • Add love to make this recipe taste 'Yummy'. 
  • The color of Mysore Pak depends on the chickpea flour we use.
  • Adding ½ tbsp. of baking powder to the flour will give hard Mysore Pak which is very famous in Andhra especially in the Ongole region.
How to check one string consistency?
It is very easy. Keep an eye on the sugar syrup. When the syrup turns to thicken, test by rubbing a drop of sugar syrup between your forefinger and thumb. When a single thread is formed when forefinger and thumb are pulled apart, then our syrup is ready to use. 

Sunday, November 1, 2015

Guava Agua Fresca goes Indian

My first encounter with pink guava is at a friend’s house. She served nicely diced pieces of pink guava topped with fresh ground black pepper and salt. Seeing the pink color of guava for the first time, I thought the guava has been rotten….but seeing everyone relishing without complaining I slowly asked her…why the color of this guava is pink?  With a smile she replied it is a variety in guava and it will taste as good as the white ones. Trusting her I took a piece….it was good but not as tasty as the white ones, may be because I grew up eating white guavas and it is my favorite fruit.
Until recently whenever there were pink guavas at home, only my husband is the one who use to eat them. Recently a short road trip to Mahabalipuram, we picked up fresh guavas from a road side vendor. Coming home, when I cut them I found all the guavas are pink inside. Wondering what to do with these many guavas I ended up juicing them. I love juices and I can try juice of any fruit which I don’t feel like eating raw.
Guava Agua Fresca goes Indian
For me juice is the next best thing which can be made with a fruit when you are not eating it raw. So without any minute going waste I made this guava juice. To subdue the assertive flavour of these pink guavas I added lemon juice and spiced it with chat masala. Sparkling water has bought in necessary fizz in the drink. Overall a perfect drink when you are in a mood of something different, spicy, sweet and tangy.
Guava Agua Fresca goes Indian
  • 2 medium sized ripe pink Guavas
  • 4 tbsp. Sugar
  • 3 tbsp. Lemon juice
  • ¼ tbsp. Chat Masala
  • 200 ml Sparkling water
  • 4-6 Ice cubes
  • fresh Mint leaves, garnish
Guava Agua Fresca goes Indian
  • Cut the guavas into half and scoop the flesh out. Add this to a blender and blend until smooth by adding 1½ cups of water. Strain and add sugar.
  • Stir until sugar melts. Add in lemon juice and chat masala. Stir and strain.
  • Add ice cubes to serving glasses and fill the glasses up to half with above made guava juice.  Add in sparkling water and garnish with fresh mint leaves. Serve chilled!
  • Add love to make this drink taste 'Yummy'.
Guava Agua Fresca goes Indian
  • You can use plain water instead of sparkling water. You can skip lemon if you don’t like that tang in the recipe.
  • If you can get hold of fresh strawberries then you can add few for taste.
Raising awareness of pink ribbon, we choose 'Pink' as our theme for the month for our 'Bloggers Monthly Fiesta'....Here are some more pink recipes from the members of the group...

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