Tuesday, January 22, 2013

Roasted Fingerling Potatoes

Roasted potato is one of my favorite side dish. Potatoes are so versatile, they can be made using so many different techniques. And roasted potatoes is one of them. I went for grocery on weekend and bought these cute fingerling potatoes. Fingerlings are small, stubby finger like shaped potatoes hence the name 'Fingerling'. Roasting potatoes with herbs or just salt and pepper makes a quick side dish.

10 Fingerling potatoes
1 tsp freshly chopped rosemary
Salt and Pepper as per taste
Extra Virgin Olive Oil to drizzle around 1 tbs
1 tsp balsamic vinegar

Preheat the oven to 420 F.
If the potatoes are big you need to cut them in half lengthwise otherwise use as it is. Wash and pat dry fingerlings.
Arrange fingerlings in a oven proof baking dish. Drizzle olive oil, rosemary, salt and pepper. Mix everything together so all the fingerlings are coated with oil, herb and spices.
Roast them in preheated oven for about 20-22 minutes until nicely roasted, turning twice in middle so that potatoes are cooked and browned evenly. Remove the dish from the oven, now add balsamic vinegar and mix it with potatoes stirring once or twice so that potatoes are coated evenly. Slid the dish back into the oven and bake for 5 more minutes. Remove from the oven and serve.
They may look weird once done because of the balsamic vinegar but tastes amazing. Just a different take on regular roasted potatoes.

Tuesday, January 15, 2013

गुळाची पोळी

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तीळ गुळ घ्या गोड बोला ! जानेवारी महिन्यात येणारा पहिला सण "मकर संक्रांत", आणि संक्रांत म्हटली की गुळाची पोळी, तीळ गुळ आलंच पाहिजे. खुप ठिकाणी संक्रांतीचा सण पतंग उडवुन साजरा केला जातो. तसेच बायकांची हळदी कुंकु सुरु होतात. माझ्या लहानपणी माझी आई हळदी कुंकू करायची आम्हाला खुप मजा यायची. आईला मदत म्हणुन आम्ही आलेल्या बायकांना कुंकू आणि तीळगुळ द्यायचो. लहानपणीच्या आठवणी अजुनही मनात घर करून आहेत. संक्रांतीची गोड आठवण म्हणजे आईने केलेली गुळाची पोळी, त्याची चव अजुन ही माझ्या तोंडात रेंगाळत आहे.

साहित्य (ह्या मापात मध्यम आकाराच्या २० पोळ्या बनतात)
(गुळासाठी )
२ कप किसलेला गुळ
१/४ कप तीळ
१ १/२ टेबल स्पुन खसखस
१/२ कप बेसन
१ १/२ टेबल स्पुन तेल               
१/४ टीस्पून वेलदोड्याची पुड
१/८ टीस्पून जायफळाची पुड

३ कप कणिक 
१/२ कप मैदा 
१/२ कप बारीक रवा 
२ टेबल स्पून बेसन 
१/३ कप गरम तेलाचे मोहन 

लागेल तशी तांदुळ पिठी पोळी लाटायला 


प्रथम तेलावर बेसन खमंग भाजुन घ्या. तीळ आणि खसखस वेगळी वेगळी भाजुन घ्या. गार झाल्यावर खसखस आणि तीळ बारीक वाटुन घ्या. गुळासाठी लागणारे सर्व साहित्य एकत्र करा आणि गुळ चांगला मळून घ्यावा. तयार गुळाच्या गोळ्या बनल्या पाहिजेत.
कणकेचे साहित्य एकत्र करून कणिक घट्ट भिजवा. अर्धा तास कणिक मुरु द्यावी. गुळाचा प्रथम एकसारख्या गोळ्या बनवुन ठेवा.

कणकेचे २ गोळे घ्या(एक छोटा आणि एक मोठा) त्याच्या दोन पुऱ्या लाटा(एक छोटी आणि एक मोठी). गुळाची गोळी घेऊन सपाट करा आणि मोठ्या पुरीवर ठेवा, त्याच्या वरती छोटी पुरी ठेवा आणि कडा बंद करा.

आता तांदुळ पिठी वर ही पोळी लाटावी. लाटणे मध्ये दाबुन कडेला न्यावे म्हणजे गुळ कडे पर्यंत पोचेल. लाटुन झाल्यावर तव्यावर मध्यम आचेवर्ती  पोळी दोन्ही बाजुने भाजुन काढा. तव्यावरून काढल्यावर पोळी जाळीवर ठेवा आणि गार झाल्यावर मोठ्या ताटात काढून ठेवा.
संपुर्ण गार झाल्यावर घट्ट झाकणाच्या  डब्यात भरून ठेवा. 
तुपा बरोबर गुळाची पोळी अप्रतीम लागते.

Thursday, January 10, 2013

Fresh Corn Soup

As the winter is here, the soup season begins. Soups are so much satisfying and comforting on cold winters. Fresh corn soup served piping hot gives instant warmth to you. It is super easy to make this soup. If fresh corns are not available you can also use canned corn, but remember to get cream style canned corn. Otherwise result will not be the same.

Ingredients (Serves 4 people)
6 Fresh White Corns(Peeled and husk removed)
6 Cups water
3 tbs cornflour mixed with 1/4 cup water
1/4 cup finely diced cabbage
1/4 cup finely diced carrot
2 tbs white vinegar
1 tsp sugar
1 tsp Soy sauce
Salt and pepper as per taste
Green chilies in vinegar
Soy Sauce

Grate 5 corn and remove the corn kernels from 1 whole corn using a knife.

Now cook grated corn and kernels with 6 cups of water in pressure cooker. Give 2 whistle and keep it on low flame for 10-12 minutes. Shut off the gas and let the pressure drop. Later heat the cooked corn and bring it to boil, add cabbage, carrot, sugar, vinegar, salt, pepper, soy sauce. While the soup is boiling add cornflour mixture little by little and keep stirring the soup. Once it's attained the desire consistency stop adding the cornflour mixture. Adjust according to the required consistency. The soup should not be too thick it should have the right consistency and texture. Boil the soup for few more minutes until veggies are almost cooked(approximately 7-8 minutes). Serve it hot with green chilies in vinegar.

Tuesday, January 8, 2013

Tomatillo Salsa/Salsa Verde

Originally from Mexico,  Tomatillos are staple in Mexican cuisine. Tomatillo is surrounded by paper-like inedible husk. Tomatillo's are somewhat sticky once the husk is removed. So it is very important to wash them under warm water after the husks are removed. Tomatillo salsa is also commonly known as salsa verde. Verde means green in Spanish, hence the name. Smokiness from broiled tomatoes and spiciness from Jalapeno gives this salsa an extra zip.

15 Tomatillos(Around 1 1/2 lb)
2 garlic cloves
2 jalapenos
Salt as per taste
1 tsp sugar
1/2 cup chopped yellow onion
1/2 cup roughly chopped cilantro

Remove the husks from tomatoes and wash them in warm water. Cut Tomatillos and  Jalapenos in half (remove the seeds of Jalapeno if you don't wan't your salsa spicy). Arrange Tomatillos and Jalapenos cut side down on a baking sheet.
Add garlic cloves and broil everything in oven on high for about 10-12 minutes or until lightly blackened. Remove from the oven and let it cool. Peel  the garlic cloves.
Once cooled transfer Tomatillo's, Jalapenos, Garlic cloves, chopped onion, cilantro, salt and sugar in a food processor or blender. Pulse it few times until all the ingredients are nicely chopped and combined. Serve it with some tortilla chips or add it to your favorite Mexican dish be it tacos, enchiladas, burritos etc.

Quick Tips-: 
1. Usually Tomatillo's are super sour so I didn't use any lime juice in my recipe but if you are missing the taste of sourness then add some lime juice.
2.  Tomatillo's can also be pan roasted. For pan roasting add some oil in a pan and brown tomatillo's on both side.