Category Archives: Blogging Marathon

Waal/Long Beans in Butter Garlic Sauce

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In Goa we get lovely beans they are long beans, called Waal aplenty and it made quite often. Its health benefits are well known. In Goa a lot of coconuts are used generally these bean are cooked with a little oil, mustard, onion, green chillies and lots of coconut.

How often can you eat this? Especially when a person like me is used to all chatk matak dishes! So I do not enjoy this veggie. So I cannot cook it… Simple! I enjoy something I cook it well, well reasonably well!! So now we do not buy long beans or Waal at least not to cook. Hubby may buy them but he likes to eat them raw.

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Mississippi Mud Cake

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Merry Christmas to all!! Complements of the season!!

That time of the year when all my neighbour’s homes smell of delicious goodies coming out. Today is the day I see what smelled so good. I have on my table some very rich bebinca, cakes and amazing variety of kulkul, doce, marzipan and cookies!!

All my attention, since morning is flitting from one tray to another,each vying for my attention!!  The only thought that I have one stomach, that is frantically signally to me to PLEASE STOP is distressing to say the least.

Anyway coming to today’s post for the BM#35 that is about bookmarked recipes I will like to share is Mississippi  Mud Cake from Cakes Galore by Valerie Barrett.

Why this called so?  Probably because the cake looks like the thick mud at the banks of Mississippi river. Do not let the name put you off try it.

Ingredients:
  • 250 g butter
  • 250g sugar
  • 3 eggs, beaten (see notes)
  • 115 g  milk compound (see notes)
  • 1 tsp vanilla essence
  • 225 gram flour
  • 4 tblspn unsweetened cocoa powder
  • ½ tsp baking powder
  • A pinch of salt
  • 100 grms walnuts, chopped(See notes)
Method:
  • Preheat the oven to 180°C or 350°F. Grease a 30 x 11 cm tin.
  • Sieve the flour, baking powder, cocoa and salt. Set aside.
  • Cream the butter and sugar together till fluffy.
  • Gradually beat the eggs in the mixture.
  • Add the melted chocolate and vanilla extract. Mix well.
  • Add the flour mixture and the walnuts. Fold till well mixed.
  • Spoon the mixture in the tin and level the surface.
  • Bake in the oven for 40-45 minutes or till the skewer inserted in the center comes out clean.
  • Cool in the tin for 10 minutes ten turn out on the wire rack and cool completely.
 Notes:
  1. I made it eggless today to carry for some friends. Substituted with ¾ cups of curds.
  2. The original recipe called for dark bitter chocolate I used milk compound as I wanted to finish it.
  3. The original recipe called for pecans. Today I have used just chocolate chips.
  4. There is a very delicious icing that the book carries but in my house the cakes just disappear so I have never tried it out.
  5. Take a look at my today’s cake. The icing is from here.

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Do check us out at BM #35.

Linking to Very Good Recipes Christmas Challenge as an Desserts 

Hi! First time here?

Well then you are Most Welcome! I hope you keep coming back for more here.

If you are my regular visitor then Thanks, for you encourage me to experiment more!!

I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too!

 Archana

Wok fried Lotus Stem and Assorted Veggies in Honey Chilli Sauce

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This year Santa visited me early, yes she does that he visits good ladies, early she arrived on December 2nd. Yes Vaishali visited Goa and she came bearing gifts, sorry loaded with gifts!!

She carried wadhwani chillies and one more kind, I forget the name I think it was bhavnagri chillies, fresh haldi/turmeric, mogri and many many more things.  One of the many things she had brought was Lotus Stem.  We made delicious dishes together (you will hear about them one by one later) and discussed delicious dishes.

I had never made lotus stem also called nadru and was so thankful that Vaishali showed me how to make it.  She made one amazing dish it disappeared like snow under the sun.

Recipe?

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Corn Upit

As a child I have stayed in rented places always. Pappa used be transferred after every 3 years and we used to shift bases. I love that life too. It was new friends, new beginnings and a new house.

One such house I remember when I was small we had a lot of garden place we had marigold (my rapt students who used see the end of my stick if they did not pay attention to teacher J ) and we had corn planted, there were groundnuts too but then some creature ate them up at night. Must have been rats.

Anyway we had had a bumper crop of corn and Amma had made Corn Upit. I do not remember how that tasted but I remember Amma and the maid sitting and grating corn.

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Sweet Corn Soup

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Hubby loves corn, boil it, roast it any fashion he loves it. As a snack or as a meal, a side dish or main one he is game. So one of the first soups I learnt to make after marriage was Sweet Corn Soup.

There was a time when soup meant Sweet corn Soup. Now the alliance has shifted to Manchow Soup, Lung Fung etc. so there I have new soups that I have to learn.

The other day I had 3 sick people on my hands, cold, fever and running noses. If that was not enough there were complaints that the throat is itching.  So I decided to make soup.

What soup?

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Steamed Corn

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I am happy to make chaat since all of us love chaats FIL included.

When early in the morning I have to pack the kids tiffin she will be happy if I give her some chaat item. But then that is her breakfast and I want something reasonably healthy in her.

Now the kid will agree to one thing in the evening then want something diametrically different in the morning. The solution was to get her make a chart and day in and out we stuck to it. I was bored so can you imagine her state. J

So when I offered her Steamed Corn was she delighted?  Her smile was enough to light the whole state of Goa!! J Okay I am exaggerating! But you get the general idea.

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Sprouted Moong~Diabetics Friendly

Sprouted Moong

Something we buy to use but they end up being show pieces in our homes. This is especially true in my case.

I have a Futura Pressure Cooker but I rarely use it as it is manhandled by all and I hate it.  So it has ended up as a space occupying gadget in my congested kitchen. I do not want to give away the cooker nor do I want to use it.

Recently my old cooker conked out on me after giving me years of service. Tired of the fact that no one else but I can operate it, my hubby told me to buy a new cooker. That is the time I rethought… Am I for the cooker or the cooker for me?  So I brought a new cooker but my Futura is getting more workouts. The old one is there too but for steaming as in Futura you cannot steam.

The cooking is faster in Futura; you cook on reduced heat once the steam comes out steadily.  In these times where fuel is expensive and you need to save it I feel this is a cooker that we should have.

Here try these Sprouted Moong this is from a old copy of the cookbook that came with Hawkins Cooker. I believe it’s my MIL’s. Though this is a pressure cooker version its Diabetic Diet friendly.

Ingredients:
  • 1 cup moong
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 1 onion, chopped fine
  • 2-3 green chilles (adjust as per taste)
  • 1 red chilli, cut in pieces
  • ¼ tsp red chilli powder(adjust as per taste)
  • ¼ tsp chat masala
  • Salt
  • ½ tsp lemon juice(adjust as per taste)
Method:
  • Clean the moong, soak them overnight.
  • Next day drain the moong and wash them. Now tie them in a muslin cloth wet them and set aside in a warm place. Many times I have found that keeping a weight on them helps sprouting them. Your sprouts will be ready by evening.
  • In a bowl add the oil, minced garlic, slit green chillies, red chillies and the moong.
  • Add the salt and mix well.
  • In the cooker add 2 cups of water and place the grid. Remove the steam vent/the weight /whistle.
  • Place the bowl of moong mixture in the cooker and close the lid. Heat on high flame.
  • Once the steam escapes from the vent in a steady stream put the steam vent/the weight /whistle. Let the steam escape in a steady stream again.
  • Switch off the gas and release the pressure from the cooker by steadily pressing the vent release.
  • Open the cooker and remove the bowl of moong and mix the onion, chilli powder, lemon juice.
  • Serve.
  • I served it with roti for my father-in law but personally I preferred it just plain.
Notes:

Here I have used the Futura pressure cooker. For regular cooker and a little water in the moong and then steam for 2 minutes then let it cool down naturally.

If you add green chutney and tamarind chutney, top it with sev. It will taste awesome too.

This is a part of Healthy Eating for Diabetics for BM #35. You can meet the rest of us here.

Hi! First time here?

Well then you are Most Welcome! I hope you keep coming back for more here.

If you are my regular visitor then Thanks, for you encourage me to experiment more!!

I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too!

 Archana

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