Saturday, July 17, 2010

Avocado Salad

Living in california has its advantages and one of them is access to plenty of avocados. I first saw them here in california, but my friend says its available in Bangalore and are called ButterFruits. I try to include avocados in my diet for their obvious health benefits and I have one avocado almost everyday :)
This recipe is inspired form the avocado salad I tried at a local sandwich place. Its a refreshing start to a warm summer day :)


1. 2 Hass Avocados, stoned and cut lengthwise(refer pic)
2. 1/4th of a small onion finely chopped
3. 1 small tomato finely chopped
4. 2 tbs Olive oil
4. 1 tbs lemon Juice
Salt+Pepper as per taste

Toss all the above ingredients together and serve.

Thursday, July 8, 2010

Cauliflower Potato curry

Growing up I detested cauliflower, I would spend hours staring at my plate wondering how could mom force on me something so unpalatable. At one point I started believing cauliflower florets were miniature trees(I think I have to thank mom for that) I suddenly didn't dislike them so much, munching each of the florets, believing that I had a whole tree going down my throat. I guess it made my mom's life easier.
If you have a fussy kid and the "tree trick" dosent work anymore then maybe give Gobi Manchurian a try, there cant be a kid who will say no to such pure goodness ;)
Anyway, eventually the taste did grow on me and now cauliflower is a staple in my kitchen. This curry recipe I am sharing is a traditional Konkani dish that I picked up from my mom.


1. medium cauliflower cut into florets, washed and drained.
2. 2 potatoes diced, about 1/4th inch cubes or bite sized

3. 1 cup shredded coconut
4. 2 tbs of slightly roasted coriander seeds
5. 1 tsp turmeric
6. 5 dry roasted red chillies or as per taste
7. Tamrind paste 1/4 tsp or adjust as per taste

1. Cook Cauliflower, potato in a deep pan
2. Meanwhile grind all the ingredients under the masala section to a fine paste, adding water as needed when the ingredients get too dry and are difficult to grind
3. When the veggies are cooked halfway add the above masala and salt as per taste
4. Let it cook through until the veggies are completely cooked

This section is optional but it gives a very nice aroma to the whole dish.
1. Heat a tbp of oil in a small pan
2. Add 1tsp mustard seeds and once they start sputtering add a sprig of curry leaves.
3. Turn off the heat and add a pinch of hing.

Serve with rice or chapati.

Thursday, July 1, 2010

Gulab Jamun

As a little girl I visited my aunt in the summer breaks. I would look forward to those trips, it would be a good long break from school and my cousins were such fun. My summers would begin in full anticipation of the gifts and treats I would get as my birthday falls in the summer. There would be cake, candies and ice-creams but I particularly looked forward to Gulab Jamuns my aunt made. They were soft, sweet and would melt the moment it hit the palette. My nostalgia for those beautiful summers can only be satiated with this yummy treat.

Now to the preparation part, unlike my other recipes I wont be giving any instructions. I had a store bought pack of "Gits Gulab Jamun Mix" it came with instructions and is fairly easy to make, it took me about 20 minutes. Alternately you could visit a Indian grocery store where they carry them in round tin boxes or the next time you dine at an Indian restaurant don't forget to order these from the menu.