GRANNY WITH NO STRINGS

Granny with No Strings

Acknowleding a condolence  or writing an Obituary is not an easy task and if is for someone whose soul ringed purity words fail to address its sanctity.

Satyabhama...the name rings to us the warrior queen of Lord Krishna. My granny was unlike any thing closer to that. The only thing which could relate her to Lord Krishna was her Ekadashi fast which I have seen for the past 43 years and her jest and patience while visiting Guruvayoor temple when our minds wavered to the thoughts of eating sumptous Masala Dosas in those small outside eateries of the temple.

Patience, Persistence and Practice are the 3 musketeers must for any field especially any art forms. She was born with it. But she had one more non characteristic quality of an artist. The quality of "Non Attachment". This teaching in Buddhism was imbibed in her. Why do I tell it ? 

When she lies in her glass chamber awaiting for her son to lit her pyre I see her lying with empty hands. She created carpets from old waste cloth, hanging door welcome thorans or hanging decors with beads, decorated many a temples with her rangoli designs, crafted birds and fruits with beads. She kind of had a penchancy for geometric designs and created patterns with child like ease. All this not for her but they remain in many a households she gifted it after her creation.

An artist who had the least ego about her creation and would let go of it against your simple request. Just like the Buddhist monks who erased exquisite paintings after creating it, she would also let go of it. To live a life with no strings attached is as difficult as To die with strings attached. She lived one and died too. My granny Satyabhama was one such being. To give comes to only to the purest of souls. Satyagranny or my Ammumma was a puritan with No strings attached.

Invest in Happiness

 Dear Kanchan's Kitchen Team,

"Festivals bind". Festivals are followed to strengthen the base of bondings and to bring us more closer to each other. Festival is a garland which is made up of flowers of love, humanity and understanding. The pandemic has brought us into the realms of nuclear celebrations and we all now understand what it means to spend hours talking and spending time with family members and friends and we do not mean digitally. Feel the Air in their presence.It made us realise that "Anything in excess becomes a poison even Nectar". Nevertheless, your kitchen continues to proclaim through your food the same bondings that we experienced being with our family. My nuclear family (we miss our entire big family) were indeed pleased with the quality of the sweets we ordered from you this Ganesh Festival. Be the Choorma Ladoo, Kesar Modak, Milk Modak or the Motichur ke Ladoo we could not identify which was the best. Mark my word "was"..Yes, we relished it so much that we could not help share it with our neighbours..After all Good things are for Sharing, Isn't it...They say when you share your grief it reduces to half whereas when you share your happiness it doubles so we thought let us invest in happiness. Thats what pandemic taught us right..Invest in Happiness..Sharing a few snaps of the Prasad we kept. Hope it brings a smile in the face of readers. Food Ratings from us: 4.9/5.

Mulakavarthapuli/PuliVendaSaar

 If the weather is raining or biting cold..try this simple recipe and serve hot with steaming rice...Puli venda Saar in Tamil or Mulakavarthapuli in Malayalam.

Puli means tamarind in Malayalam and tamil. Saar means curry. Puli venda saar means boiled tamarind curry. Venda saar is a very traditional curry of tamil brahmins as well as Brahmins /Nairs in Palakkad district.If we dont have any vegetable or if you are in a hurry to make some curry this one is the best option.

Those who like tamarind flavour will enjoy this. We are not adding any spice powders. I used only red and green chillies to make this. More than that with in 6 to 7 minutes this curry will be ready. We can have this with hot rice. My Dad, Grandmom used to make this. I recollected and tried this recipe. Let us see how to make this.

Preparation time approx 6 to 7 minutes.

Ingredients.

A big amla size tamarind soak in water and take juice. or 1 tbsp tamarind paste.

5 green chillies. cut in to 2 or 3.

5 to 6 red chillies.

1/2 tsp asafoetida

1/2 tsp turmeric powder.

salt to taste.

1 tbsp jaggery powder

1 tbsp oil.

1 tsp mustard seeds.

1 tsp methi seeds.

few curry leaves.

Method.

In a kadai heat the oil. Then add mustard seeds. Let it splutter. Add methi seeds. When the colour changes add asafoetida, green and red chillies then curry leaves. Fry for a second and add diluted tamarind water. I have added 3 cups of tamarind water. ( thin consistency). Add turmeric powder and salt. Let it boil. Add the powdered jaggery and boil. Switch off the stove and serve hot with rice.

KADHAI MUSHROOM

Kadhai Mushroom

BY TROPICAL SPICE TRAILS

Kadhai is a traditional cooking utensil used in India from centuries. Be it a wedding, festival or daily use the Kadhai or Kadai is irreplaceable. For me it separates the common man from the noble community as  the word "Shahi" (in

reference to the royal title during Mughal era in India) differed from "Kadai" to differentiate this bias probably even though the cuisine did not differ much except the creams and butters poured into any Shahi cuisine. The Kadhai series is a mark of respect to this humble utensil traditionally made with shaped metal plates rivited together with traditional techniques. The fire lit beneath a Kadhai quintessentially represented the fire in the belly of a common man against oppressions in any regime.

TROPICAL SPICE TRAILS presents THE KADHAI MUSHROOM

INGREDIENTS (Serves 4)

Please note for any weights and measurements clarifications check out my below link :

https://paribhramin.blogspot.com/2020/04/weights-measurement-chart-conversion.html

Main Ingredients

400 Grams Button Mushroom – Cut in Halves Lengthwise

¾ Cup Finely Chopped Onion

¼ Cup Diced Onion Cubes

¼ Cup Diced Capsicum Squares

2 Tablespoon Ginger Garlic Paste

3 Ripe Tomatoes Finely Chopped and Blend to a Paste

2 Tablespoon Curd

3 Tablespoon Oil for frying

Kadai Dry Masala (for grinding)

2 Tablespoon Coriander Seeds (Dhania)

1 Tablespoon Cumin Seeds (Jeera)

4 Dry Chilies

1 Inch Cinnamon

2 Pods of Cardamom

2 Cloves

1 Bay Leaf

A small piece of Nutmeg flower

2 Tablespoon of whole peppercorns

For Flavouring

½ Teaspoon Turmeric Powder

1 Teaspoon Chilli Powder (Kashmiric Chilli)

½ Teaspoon Coriander Powder

1 Teaspoon of Kasuri Methi

Salt to Taste.

PROCESS

Heat the Kadhai and add 2 Tablespoon Oil.

Saute the Diced Onions and Diced Capsicum until it turns translucent

Kaveri Magic: Do them separately and don’t overcook

Saute the Mushrooms until all water evaporates.

Keep all this aside

Now prepare the Kadhai Masala

Dry roast coriander seeds, cumin seeds, whole black peppercorns and red chillies together.

Dry roast cloves, cinnamon, cardamom and bay leaf together.

Dry grind both together to a fine powder.

Masala is ready.

Heat the Kadhai and add 1 Tablespoon Oil.

Add the Cumin seeds and when it starts crackling put in the finely chopped Onions and saute it until it turns Golden Brown.

Kaveri Magic: Add a little salt so that the caramelization process   

                    speeds.

Add the ginger garlic paste and saute till the raw flavor is replaced with a nice cooked flavour.

Add the Tomato puree and the Dry masala’s including the Kadhai Masala and wait until the oil seperates.

Reduce the flame and add the curd.

Kaveri Magic: Add salt according to taste at this stage only.

Saute well and then after 3 minutes add the diced onion and capsicum already cooked and kept. Mix well

After 2 minutes add the Mushroom.

Add little water and cook until gravy thickens and leaves oil at it sides and floats a bit.

Rub the Kasuri Methi in your palms and add at this stage.

The Kadhai Mushroom is ready.

A QUICK RECIPE RECAP IMAGE

Enjoy with Chappattis , Phulkas or Veg Fried Rice....

Mumbai Laadi Pav

LAADI PAV (PAU)

LAADI PAV

(Eggless version)

BY TROPICAL SPICE TRAILS

My 2nd recipe is a must try for all those who love baking. The “Pav” (commonly known as Pau in Goa and Laadi Pav in Mumbai ) as we all know is a culinary legacy of Portuguese rule in India. Pav refers to small delightfully soft bread rolls that are eaten with any Indian Spicy Curry in the coastal belts especially with Fish Curry, Mutton Curry or Chicken gravies and in case of vegetarians it is a much needed accompaniments with any of the snacks like Vada Pav, Bhaji Pav, Samosa Pav and the world famous Pav bhaaji/ vegetable gravy. Pav is also eaten dipped in tea, or split and had with butter/ghee and if you are from Mumbai, you cannot miss out the Irani cafes with the delectable Maska Pav and Cutting which we recognize as Masala Chai (Masala Tea). In the Marathi language, the word “pav” means one-fourth. Mumbaikars also are aware of a slightly weird story that the dough for the bread rolls was kneaded with feet instead of hands. Now the word “Pav” in Hindi means feet. The Pav for Pav Bhaji is sometimes called “Laadi Pav” which means a slab of bread rolls. These rolls are baked as one big slab and the individual rolls are pulled apart.

To eat Pav Bhaji, the “Pav” is first slit sideways in half. Then it is placed, cut side down, in melted butter, on a hot griddle and lightly toasted and brown. It is then served hot with “Bhaji”. Before you all admire me for making my own Pav, let me assure you that I have never made them till now.

But trust me the fragrance in the air once the puffs start blooming is indeed satisfying and enticing. The fragrance of freshly baked Pav brings backs memories from Vartak Nagar in Thane where early morning the Pav-wala as we used to call him made his way between lanes of buildings in cycles with Hard Buns, soft ladi pav and Mom used to give it alongwith Tea with a dollop of butter squeezed inside the pav....Bliss....My first baked pav had the buttery fragrance and made me realize that some tastes linger and make us venture down memory lanes.

TROPICAL SPICE TRAILS presents the

MUMBAI LAADI PAV (PAU).

INGREDIENTS

Please note for any weights and measurements clarifications

check out my below link :

https://paribhramin.blogspot.com/2020/04/weights-measurement-chart-conversion.html

1 ½ cup warm milk

2 tsp sugar

8 grams dry yeast

3 cup (450 grams) maida / plain flour

½ tsp salt

2.5 tbsp Melted butter

Process

In a bowl activate the yeast by combining 1 1/2 cup milk, 2 tsp sugar and 7 grams dry yeast.

Add 3 cup maida and ½ tsp salt.

Knead until the dough turns soft.

Add the butter and knead the dough.

Cover with cloth and rest for 2 hours in a warm place.

 Kaveri Magic : Leave it for extra 15 minutes

Punch the dough and knead it slightly to remove air incorporated.

Kaveri Magic : Ensure there is no stickiness to the Bowl or even your hand. In case yes, add a bit butter.

Make 9 equal portions

Take a Greased Tray. Place the balls into a greased tray. Place them leaving equal space in between.

Brush the dough with milk without damaging the balls.

Cover with wet cloth and allow to rest for minimum 45 minutes or until the dough reaches the brim of the tray.

Preheat and bake at 180 degree celcius for 10 minutes till they rolls have risen and started browning. Take them out of the oven and quickly brush them with melted butter and bake them for
another 5 minutes till the tops have browned well.

Once the pav is out of the oven, rub with butter to get a shiny look.

Cover with a wet cloth to get a super soft cloth and allow to cool completely.

Enjoy with any curry or Bhaaji......Masala Chai is a must …. As our Irani Café owners used to say... Maska Marke….  

A Quick Recap Image

MUTTON ROAST

MUTTON LIVER ROAST

DINDIGUL EGG SOYA BIRYANI

NADAN KOZHI CURRY (COUNTRY CHICKEN CURRY)

GULAB JAMUN

ORANGE CARROT TEA CAKE

ORANGE carrot TEA CAKE
(A POUND CAKE Eggless version)

BY TROPICAL SPICE TRAILS

Finally, decided to start publishing my recipes through my blog. The day could not have been a better day as it is my brother's birthday-  5th April 2020 I decided to embark on this trail too. TROPICAL SPICE TRAILS journey started with opening a Facebook page (link given at the end of this page) to satisfy my burning desire of sharing certain facets of what passionate cooking can be to like minded foodies. With over 100 dishes covered over a journey of couple of years hope the forces of nature bless it for lasting eternally. As I am passionate about cooking so am I passionate about my roots. Brought up in a convent education background in a religious Hindu family with a mixed cultural neighborhood gives you the necessary ingredients for a masala mix in your taste buds. Naturally you tend to imbibe the qualities of how to relish a fully blown sadhya (full fledged thali or meals in a banana leaf from Salt to Sweet which I will cover separately) as well as how to enjoy your evening coffee/ ginger tea with a freshly baked tea cake in the same jest as you would enjoy a street food snack and end it with a Bombay Biryani or a Butter Naan with Butter Chicken late night. In our childhood the brand "MONGINIS" was a name to reckon with in the Slice Cake market. A tea cake quite naturally reminds me of mornings I used to have the slice cake as part of my breakfast with my friend Vikas Kapoor along with a piping hot masala cutting chai before attending some rubbish Maths classes.The only thing that lingered was the buttery taste of the slice cake at the tip of your tongue while the nostrils and throat emanated the masala chai sensuality.

Orange Carrot Tea cake is a tribute to many of such mornings.

Here goes my first recipe on the blog...I assure you that in each recipes I will share my special tip which I call Kaveri Magic (that's my Grandmom) which will help you in making your dish special.

THE ORANGE CARROT TEA CAKE...(Masala Chai ka Sathi) ….Trust me you must try it when it is hot on a cold winter evening or if its raining outside..

INGREDIENTS

Please note for any weights and measurements clarifications check out my below link :
https://paribhramin.blogspot.com/2020/04/weights-measurement-chart-conversion.html

1 Cup  All Purpose Flour 

1/2  Cup Castor Sugar

1/4  Cup Plain Sugar

1/2  Cup Yoghurt/ Hung Curd

1/2  Cup Melted Butter

100 ml Orange Juice (Valencia preferable. I have used Nagpur Oranges)

1/2 Teaspoon Baking soda
1 Teaspoon Baking powder
1 Teaspoon of Orange Rind

2 Teaspoon of Grated Carrot
Butter Paper
Butter / Oil for Greasing

PROCESS

a. In a Mixing Bowl put the Yoghurt , castor sugar, plain sugar and some orange rind and whisk it
    until the batter turns a dusky orange hue.

b. Add the butter and whisk it again.

c. Add the all purpose flour through a sieve along with the baking powder and baking soda.
   Gently add the orange juice and make the cake batter fluffy with constant whisking avoiding any
   lump formations.

   

    Kaveri Magic Tip : 1. Keep whisking such that you put more air into the mixture.

                                   2. Put 10 ml of orange juice at a time and keep whisking

You can have your kids help you during vacation. Be safe and don't allow them to handle dangerous items or be near electric machines or fire. Here my daughter helped me.

d. Add the balance Orange Rind, Carrot and keep whisking till the batter looks like this.

e. Now place a butter paper with greasing inside the cake mold or put ample greasing so that it 

   could avoid the bottom sticking. That purely depends on how skilled a baker you are. To start 

   with I would suggest use a butter paper with ample greasing.

f. Thump the mold a bit to avoid any air bubble else the cake could crack.

g. Bake it in a preheated oven at 200 c for 40 - 50 minutes or alternatively you can also place in 
    stand inside a Closed pan which is heated for 10 minutes and cook in slow flame for 60 minutes. 

h. Insert a tooth pick to check its consistency.

ENJOY IT WITH PIPING HOT MASALA CHAI or if you are Coffee connoisseur...Have it with a CUPPA..

A recap Image for refere

- By Paribrahmin

Facebook Link :

https://www.facebook.com/sanjeev.nair.7359/media_set?set=a.1152735448103771&type=3