Announcing AFAM-October (A Fruit a Month) - Peach/Nectarine

This event's roundup has been posted! Thanks for everyone's overwhelming response that made this event a huge hit! I look forward to hosting more fun blog events in the future for my friends and readers.

Please Visit AFAM-Peach Roundup to see the delicious spread of Peach Recipes

######################################################

Rules:
Your recipe should contain Peach or Nectarine in any form (try using fresh fruit if possible, and I'd urge to refrain from using fruit essence if possible, as that would not be complete justice to the fruit.) As this is a vegetarian blog, I'd be grateful if you do not send in any non-vegetarian recipes.

Post the recipe on your blog in the month of October; include a brief intro about the fruit choice and the concept of your dish and please include a link to this post to complete the circle and get more readers to know about this event. Feel free to use the logo above in your post.

Email me your name,blog name, the picture and permalink of your recipe to mansibshah@gmail.com with AFAM -Peach as the subject, on or before 1st November 2007. Please include a pic of 250x250 pixels if possible.

The roundup will be announced between 5th-7th November. So make sure you send in your entries before Nov 1st. Help me make this event a success by asking your friends to send in their entries too...The More the Merrier!!

Read more!

Sev Usal (Usal Paav) - A Chaat Dish

"Chaats", the spicy, tasty, crunchy snacks that are served in most Indian restaurants are available in several forms and flavors, and the one word that I can use to describe them is "mouth-watering"!!! One such variation is the Sev Usal, which is traditionally a Maharashtrian dish, but famous is most of the western part of India. It consists of a "Ragda" or gravy made of dried green peas, topped with Sev (kind of like hard noodles made of chick-pea flour), several sauces to bring in the spicy, tangy, sweet and garlicky flavor, and garnished with onions and coriander!! It can be relished as it is, or eaten with bread or "paav". This is a classic way of consuming pulses, and can be made quickly. Sev-Usal or Usal-Paav has long been a favourite road-side snack in India, and is equally delicious when you make it in your kitchen!

Ingredients
4 cups dried green peas (green vatana)
4 tbsp tamarind paste
3 tsp cumin seeds
3 tsp mustard seeds
2 green chillies - chopped
2 tsp turmeric powder
salt - to taste
3 tbsp sugar (or jaggery)
2 tbsp lemon juice (optional, add to taste)
2 tbsp red chilli powder
2 tsp garam masala powder
3 tbsp oil
1/2 cup chopped coriander

Additional
1 cup coriander - chopped
1/2 cup onions - chopped
2 cups thick Sev (you can find it easily at an Indian store)
Red Garlic chutney - to taste
Green Coriander chutney - to taste
Date-Tamarind sweet chutney - to taste

Method
Soak the dried green peas in water overnight or at least for 4-5 hours. Then pressure cook them upto 3-4 whistles so they are well-cooked, almost mashed.

Now take a pan, add the oil to it, then the cumin and mustard seeds. When they start spluttering, add the green chillies, saute for a minute, then add the boiled peas to this. Add the tamarind paste and sufficient amount of water to make it like a gravy. Most of the water will evaporate later, so don't worry if the curry looks thin initially. Now add all the dry spice powders, salt, lemon juice and sugar. Let this boil on medium flame for some time. Adjust seasoning to your taste, then finally add the chopped cilantro (reserve the other for the garnish). Remove from flame and set aside.

Meanwhile, make all your chutneys in advance, or get the ready-made ones from the store. For chutney recipes, see Date-Tamarind chutney and Green Chutney. Now take the gravy in a bowl or plate, add all 3 chutneys according to your taste. Sprinkle some sev on the top to add the crunch, and top it off with chopped onions and coriander. Serve hot with bread pieces sauteed in ghee or butter. As for me, I like it just the way it is!!!

Tip: You can even enjoy this gravy with potato patties for a variation to "Ragda Patties". And as for leftovers (if any:)), use them the next day to eat with rotis or parathas!!

Read more!

Coconut Laddoos (Koprapaak Burfi)

Coconut Burfi is an all-time favorite in India, and there's a reason behind it! It is really easy to make, and it tastes heavenly! What's more, people say that its an excellent offering to Gods, serving as perfect ambrosia. Isn't that enough reason to enjoy this treat?! It can be shapes as squares, called Burfi, or roll it up into balls called Laddus; anyway you serve it, your guests are bound to enjoy it! Also known as Koprapaak, this has been my favorite since childhood. So try this coconut burfi recipe yourself, and you'll know why its on everyone's crave-list!

Ingredients
1 can condensed milk
2 cups dessicated coconut
2 tsp cardamom powder
2 tbsp sugar
1/4 cup nuts - chopped (pistachios, almonds, cashews)
A few strands of saffron - to decorate

Method
Keep a little coconut and a few pistachios aside for garnishing. Mix the condensed milk and the remaining coconut in a bowl. Add the sugar and elaichi powder and stir on a low flame for about 4-5 mins. The milk is already thick, so don't over-heat else it may get burnt. Remove from flame, then add the chopped nuts and set aside till the mixture has cooled down enough to handle with your hands.

Shape into small laddoos(round balls). Roll each laddoo in a little dessicated coconut. Garnish each with a slit of pistachio and saffron. Alternately, you can spread the mixture after removing from flame into a slightly greased plate or thali which has edges. Then use a knife to cut into squares or diamonds if you want to make Coconut Burfi instead of laddoos.

Garnish with chopped nuts and saffron.

Tip: You can dissolve saffron (kesar) in 1 tsp warm water and add it to the mixture while heating to make yellow-colored Kesar Koprapaak.

Read more!