Falooda

Falooda is a popular cold beverage made by mixing rose syrup with vermicelli and basil seeds along with  milk and topped with ice cream.  The vermicelli used is often made from arrowroot,  which is available in Asian grocery stores,  however you can substitute it with rice vermicelli.

I have fond childhood memories of Falooda;  as after our exams our parents used to always treat us with a  “Badshah” Falooda;  and that was something that my siblings and I used to anxiously wait for.

This is no-where compared to the Badshah Falooda;  but is a poor home-made substitute.  Please do try it out…mark my words;  your kids are going to love it.

Ingredients :  4 cups cold milk, 3 tablespoons sugar, ½ cup basil seeds/sabja seeds soaked in water,  vermicelli (either from rice or arrowroot), 3 tablespoons rose syrup (or more), 3 big scoops of vanilla icecream,  cherry or nuts for topping, 1 packet of raspberry jelly (made as per instructions in packet and set till firm).

Chill the milk in the refrigerator.  When nice and cold add sugar and rose syrup, mix and chill again till serving time.   Boil vermicelli in two cups of water till soft.  When done drain water and add cold water; to avoid overcooking.  Run a fork through the vermicelli and ensure that they are separate and not clumped together.  Add a little rose syrup (or some zaffran) and sugar and chill in the refrigerator.  Take a tall glass,  add jelly at the bottom, some vermicelli and soaked plump basil seeds. Fill the glass till ¾ full with chilled milk.  Top with a scoop of vanilla ice cream, drizzle with a little rose syrup (optional)  and add a cherry or nuts on it.  Serve immediately before the ice cream melts. 

The men/boys  in our house prefer to have their Falooda in chubby ‘Beer Mugs’; while the lone lady, who has a problem with weight always,   opts for the slim and slender glass.  That she quietly has a second helping is what only few know ;);)……shhhhhhhh!

King Fish Curry

Fish and seafood is the staple diet of Mangaloreans.   I am going to share with you a typical Mangalorean Fish Curry and hope you try it out and let us know how you liked it.   King Fish,  also called Seer Fish or Surmai, is a favourite with many for its distinct taste.   I usually keep aside some good-looking fish steaks for frying and with the remaining I churn out a curry.   

Recipe :  Cut, clean and wash the fish.  Apply salt & turmeric and keep it aside.   Grind to a very fine paste some red chillies (4 madras + 6 kashmiri chillies or use 2 tablespoons chilly powder or 1-1/2 tablespoons bafat powder),  2 tablespoons coriander seeds, 1 teaspoon jeera, 6 peppercorns, ¼ teaspoon turmeric, 1 small onion,  size of a small lime tamarind, 4 flakes of garlic and ½ fresh coconut (or 1.5 cups of dessicated coconut).  It is important to grind the paste very very fine.  This recipe makes a fairly mild curry,  which we like,  however,  if you prefer to have it spicier increase the chilly content.

In a medium sized vessel add 3 tablespoons of oil and fry the masala well.  When done add sliced masala (called ‘shindap’ in Mangalorean) of ½ onion, 1 tomato cut into 2 pieces, ½” ginger thinly sliced and 2 green chillies).   Then add water and make a curry.  Add salt to taste and 1 teaspoon of vinegar.  Let the curry come to a rolling boil (bubble and froth).  Then add the fish pieces (which should be washed in water and after the marinade) and simmer till done, say 5-8 minutes.  Do not stir the fish with a spoon/ladle but hold the vessel with tongs/kitchen towel and stir from side to side, to ensure that the fish pieces stay whole and do not crumble.   Garnish with coriander leaves and serve with rice,  a vegetable side-dish and some fried fish steaks.

King Fish Steaks Fry :

Apply salt and turmeric to 4 fish steaks  and keep aside for 5-10 minutes, after which wash and pat dry.  Make a paste of  2 tablespoons chilly powder/or bafat,  2 tablespoons white vinegar,  ½ teaspoon turmeric and salt to taste.   Apply all over the fish steaks and  keep covered for 10-15 minutes.   Heat oil in a shallow frying pan and when hot, add the fish steaks and fry on both sides for 2-3 minutes each.   Serve piping hot.

Prawns in Garlic Butter

If you love Prawns you will love this recipe for its simplicity and great taste.  Serve either as a starter or side-dish.  One thing is sure though,  you will never have enough of this and will end up saying “Gosh, I wish had made more”.   This recipe has been slightly adapted from a book by Sanjeev Kapoor of Khana Khazana fame.

Recipe :  Half Kg. prawns, peeled, washed and deveined,   1 pod of garlic,  4 tablespoons of butter, 1 tablespoon mustard paste,  juice of 1 lemon, 8-10 peppercorns coarsely crushed, salt to taste and a few sprigs of parsley or coriander leaves, chopped fine.

Peel, wash and grind garlic to a paste.  Heat butter in a non-stock pan and fry the garlic paste for about a minute.  Add the prawns, mustard paste, lemon juice, crushed peppercorns and salt.  Simmer uncovered on low heat till prawns are cooked.  Do not overcook as then the prawns will turn chewy.  Sprinkle with chopped parsley/coriander and serve hot.    Squeeze extra lemon just before serving and prick each prawn with a toothpick and serve hot .

Custard Cake

 

Ang Sarap (A Tagalog word for “It’s Delicious”) Taken from a Filipino friend this is called Kusina ni Manang – the Filipino version known as Custard Cake is a really a popular tea time (merienda) snack. A moist and tender, light and airy cake that has the richness of a butter cake but the springy texture of a sponge cake is steamed as well as baked. This Famous Custard Cake originated at the Vallejo Home Bakey, on Toulomne Ave, over 90 years ago. The first recipes contained almonds, thick milk, water, salt and sugar until it was noted by a guy named Henry T Riley that a ‘proper’ custard is made without almonds. But in France it is a different story as the word custard or creme brulee is thickend by using eggs and when flour or corn starch is added it is called creme patissiere, then if you add gelatin it will now be called crere anglaise collee. Do enjoy baking and steaming this Cake, and relish it J

Ingredients (Caramel)

1 cup granulated sugar
1/4 cup water

Ingredients (Custard)

6 medium eggs
1 can condensed milk, large
1 cup fresh milk
1/4 cup granulated sugar

Ingredients (Cake)

½  tsp. baking powder
¼  cup fresh milk
1 tsp lemon rind, grated finely
3 egg yolks
¼  cup-1 tbsp granulated sugar
¾  cup flour, sifted

Ingredients (Meringue)

3 egg whites
¼  cup-1 tbsp granulated sugar 

Method (Caramel)

1. Heat granulated sugar and water using medium heat until the sugar melts.
2. You may want to stir the sugar once in a while to make sure that everything is equally distributed within the area of the baking pan.
3. Once you get a golden brown colour pur it into 9 x 13″ baking pan

Method (Custard)

1. In a mixing bowl, mix using fork the egg yolks, milk and sugar.  Make sure sugar is completely dissolved.
2. Pour the custard mixture in the baking pan with hardened caramel.  Set aside

Method (Cake)

1. In a separate bowl, beat with a large spatula the egg yolks. Gradually add the sugar while beating until mixture is light lemon colored.
2. Mix  the milk and water together.
3. Add flour alternately with the diluted milk.
4. Add the lemon rind and beat until smooth. Set aside

Method (Meringue)

1. Preheat oven to 180C.
2. Using a mixer, beat egg whites until fluffy then add the cream of tartar. Continue to beat on high until soft peaks begin to form.
3. Add the granulated sugar very gradually while continuously beating until meringue is stiff.
4. Fold in the cake mixture into the meringue mixture until well mixed.
5. Pour the whole mixture over the custard and make sure not to stir it.
6. Place the cake pan in a larger pan half-filled with hot water.
7. Place in the oven center and bake for 1 hour (or until firm) at 180C.
8. Remove the whole pan and place in a cooling rack, let it cool down to room temperature
9. Once cooled remove cake pan from the bottom pan, cool it down further. For best results refrigerate.
10.  Remove from cake pan by running a knife on the edges and inverting to a platter.  Place in fridge for at least an hour before serving.

Tip  : Note that only a sponge-type batter will work when making a custard cake. DO NOT be tempted to short cut the procedure by using commercial cake mix or a recipe for butter-type yellow cake. Butter-type cake batter is too dense and it will sink into the custard. The result is that you won’t have separate custard and bread layers but a very dense cake with no real character.

Summer Refresher – Lassi

“Belly tops, flip flops
Lemonade, in the shade
Blue skies, hot buys,
Late nights, water fights,
Ice creams, sweet dreams,
Bathing suits, shooting hoops,
Party time, schools out,
Sleeping in,sneaking out
Summer’s coming…”

Summer is in the air,  and what is better than sipping a cool drink in the smeltering heat.  This refreshing drink will make you feel kewl.    Recipe serves two.

Recipe :

1 cup cold milk, 2-3 cups yogurt, 1/2 cup ice cubes, 3 tablespoons sugar,  2 tablespoons fresh cream (Plus more for topping),  pinch of salt.  Mix everything in a blender or a smoothie maker and blend till frothy.  Pour in a tall glass with a dollop of cream on top and garnish with mint or parsley. 

Spanish Omelet

A Spanish Omelet can be had for breakfast or as a light dinner/lunch.  We had it the other day for breakfast and it was so filling that we had to skip lunch that day.  

Recipe :

Olive oil,  3 large potatoes peeled and sliced, 2 red peppers, 1 large onion, coarse salt and ground pepper, 8 large eggs, ¼ cup coriander leaves chopped (plus extra for garnish), 2 green chillies chopped fine, few cherry tomatoes,  cheddar cheese grated.

Preheat oven to 180 deg C.  In a medium ovenproof skillet (preferably non-stick) put oil and add potatoes and sauté for a few minutes.  Then add onion, peppers, green chillies and season with salt and pepper.  Cover and cook till the potatoes are tender.   In a bowl whisk together the eggs and coriander leaves and  bit of salt and pepper.   Pour over the cooked vegetables and stir to distribute evenly.  Add some coriander leaves and garnish with cherry tomatoes and keep in a preheated oven for 10-12 minutes.  Just before removing drizzle with a little olive oil and garnish with cheese and coriander leaves.   Serve piping hot.

Dahi Vada

Dahi Vadas are lentils (urid dal) based savory balls, deep fried and served with yogurt sprinkled with spices.  It is a permanent fixture on the menu of our Toastmaster meetings; and I always keep wondering how the heck did they know its my favourite.  Dahi Vadas have different versions and this is mine, which am sharing with you.  The good thing is that you can serve it in individual bowls and spice it as you please.  Some like it very spicy,  I like to go easy on the chilli-bit and have it spiked with more of roasted cumin powder.  Try it and do not forget to tell us how you like it.

Ingredients : 1 cup urid dal, 3 cups yogurt, 1 tablespoon red chili powder,  1 tablespoon roasted cumin powder (important to dry roast and then grind to a fine powder), 1 tablespoon sugar, 1 tablespoon chaat masala, 1 teaspoon salt, few cumin seeds whole, 1 teaspoon ginger-cut fine, 1 green chilli cut fine, coriander leaves (cut fine), yellow shev for garnish.

Soak urid dal overnight.  Wash and grind to a paste.  After it is ground, add salt, ginger, green chilli and cumin seeds.  Mix and keep aside for 1 hour.  Take oil in a pan and add balls of paste (soak you hands in water and make the balls) to the hot oil.  Deep fry till golden.  Soak the hot fried balls in warm water and keep aside.  In a bowl whip the yogurt and add salt and sugar to taste.  Gently squeeze the water out from the fried vadas ensuring that the round shape of the vadas is retained.

Arrange a dollop or two of yogurt in 3-4 small serving bowls. Sprinkle with pinches of cumin powder, chilli powder and chaat masala.  Then add 3-4 vadas and soak them completely with more curd till they are fully drenched.  Liberally sprinkle with more chili powder, cumin powder, chaat masala, coriander leaves and shev.  Serve chilled.

Walnut Cake

You know you are “Over The Hill” when :  

1. You and your teeth don’t sleep together.

2.       You try to straighten out the wrinkles in your socks and discover you aren’t wearing any.

3.       At the breakfast table you hear snap, crackle, pop and you’re not eating cereal.

4.       It takes two tries to get up from the couch.

5.       Your idea of a night out is sitting on the patio.

6.       Happy hour is a nap.

7.       You’re on vacation and your energy runs out before your money does.

8.       All you want for your birthday is not be reminded of your age.

9.       Your idea of weight lifting is standing up.

10      It takes longer to rest than it did to get tired.

11.     Your address book has mostly names that start with “Dr.”

12.     You sit in a rocking chair and can’t get it going.

13.     The pharmacist has become your new best friend.

14.     Getting lucky means you found your car in the parking lot.

15.     The twinkle in your eye is only a reflection from the sun on your bifocals.

16.     It takes twice as long to look half as good.

17.     Everything hurts and what doesn’t hurt doesn’t work.

18.     You step off a curb and look down one more time to make sure the street is still there.

19.     You look for your glasses for half an hour and they were on your head the whole time.

20.     You wonder how you could be over the hill when you don’t even remember being on top of it.

Amar,  for your birthday today,  these are just the twenty appetizers….….the main course is still cooking .

We know that we could  pull this one ONLY on you;  so taking the liberty.   Am sure you are already planning sweet revenge for our sweet young birthdays coming up…… better think twice !!!! ;).

 

Jokes aside;    to someone as special and dear as you,  all we can say is  :-

Instead of counting candles,
Or tallying the years,
Contemplate your blessings now,
As your birthday nears.

Consider special people
Who love you, and who care,
And others who’ve enriched your life
Just by being there.

Think about the memories
Passing years can never mar,
Experiences great and small
That have made you who you are.

Another year is a happy gift,
So cut your cake, and say,
“Instead of counting birthdays,
I count blessings every day!”

We tried to make a cake with the theme as ‘Cricket’;  and know that you would surely appreciate our little efforts;    P.S : The cake tasted wonderful; {though the decor sucked};   we are sure you would have liked it; and two servings would be needed by you.

Here is the recipe for the Walnut Cake :

Flour 2 cups, chopped walnuts 2 cups, chopped dates 1.5 cups, grated carrots 2 cups, powdered sugar 2 cups, 3 large eggs (separated and egg white beaten stiff), baking powder 1 teaspoon, soda-bi-carb 1 teaspoon, spice powder mix (2 teaspoons), oil 1.5 cups, vanilla essence 1 teaspoon, walnut essence 1 teaspoon.

Sift flour with baking powder and soda-bicarb and keep aside.  Separate the eggs and beat the egg white till stiff peaks form and keep aside.  In a large bow mix together the powdered sugar, 3 egg yolks and oil.  When the sugar is completely mixed add chopped dates, walnuts and grated carrots.  At this stage you can stop beating with the hand-mixer and mix with  a wooden spoon or spatula.  Add flour and essences and spices.  Then fold the stiff egg white.  Bake in a preheated moderately hot oven (160-170 deg c) for approx 1.5 hours in a deep square or round pan.  Apply a crumb icing to the cold cake and then top with fondant icing and decorate to your liking.

Orange Chiffon Cake

Happy birthday, our precious friend,
Our love for you, we wish to extend.
Experiences filled, with joy and laughter,
Special memories, we shall recall after.

From the beginning, you made us smile,
Accepted us, without any trial.
Never judged or jumped to conclusions,
Exciting friendship; random infusions.

We cannot ask, for anything more,
So many things, we simply adore.
Hope this birthday never ends,
In our hearts, time transcends.

By Martin Dejnicki

 You think you’re special because its your birthday today ?  That’s complete nonsense… you’re special every day.  Happy Birthday Sylvia and thank you for being YOU !!!!

We have dedicated this Orange Chiffon Cake to you and hope you like it.

Love,  Judy and Joyce

Orange Chiffon Cake :

6 large eggs (separate yolks from egg white), 260 grams cake flour, 100 grams sugar, 3 tsp baking powder, 1 tsp salt, ¾ cup orange juice fresh, ½ cup corn oil,  2 tablespoons orange zest, ½ teaspoon orange essence, ½ tsp cream of tartar.

Preheat oven to 170 deg C. Sift flour, baking powder & salt and combine in a large bowl.  In another bowl, add the orange juice, oil, egg yolks, orange zest and essence.  Whisk to form a smooth mixture.   Beat egg whites on low speed, gradually adding sugar and cream of tartar till glossy stiff peaks form.  Create a well in the flour and add the liquid mix a little at a time.  Beat the batter till smooth.  Do not overmix.  Gradually fold the foamy egg white mixture.  Pour into a prepared pan and bake for 50 minutes or till skewer inserted in center of cake comes out clean.

Decorate with fondant icing and flowers.

Pomfret Fish Curry

This recipe comes to you from our fish specialist, Joyce Alvares. Since she was having issues with her camera, I made it and photographed it for her. The verdict of all who tasted it was a big thumbs up. Ingredients : For masala : 5 green chilies, 2 tablespoons coriander (whole), ½ teaspoon mustard steeds, ½ teaspoon cumin seeds, ½ teaspoon turmeric, 6 cloves of garlic, 1” ginger, 1 onion, little tamarind, bunch of coriander leaves, few mint leaves, 1 big cup coconut (I used desiccated coconut). F or slicing and adding to the curry-1/2 onion, 1 tomato, 1 green chili, few slices of ginger. Clean, wash and apply salt and turmeric to the fish. Rinse in water and keep aside. Grind to a very fine paste all the ingredients for the masala. I powder the dry ingredients separately in the spice grinder and add to the other ingredients in the blender/grinder. Also ground the desiccated coconut in the spice grinder to get a very fine paste. Make the paste and keep aside. In a vessel put some oil and add the onion, when it is slightly brown add the ginger, tomato and green chili and sauté for a few seconds. Add the ground masala and sauté for 2-3 minutes. Add water and salt and let the curry boil till comes to a rolling boil. Add the fish and simmer for 5-8 minutes. Do not stir with spoon after the fish is added or the fish will break but gently shake the vessel holding it with two kitchen serviettes so that it is well mixed. Garnish with a few springs of coriander leaves and serve with rice and a side-vegetable.