Garam Dharam

Had been to Garam Dharam, a dhaba style restaurant in Connaught Place, New Delhi. 

 Its ambience is inspired by Bollywood veteran Dharmendra. 

Loved the starters especially with distinct taste. 

  Selfie time 

Janpath Grill

Dinner at Janpath Grill, Connaught Place, New Delhi. 

Awesome food, nice interior. 

Lauki Halwa

Tried this today.
Ingredients:
3 to 3.5 cups grated bottle gourd or lauki
500 ml milk, which has been already boiled before
7-8 tbsp sugar
3-4 tbsp ghee
4-5 cardamom, powdered or crushed
1/2 cup chopped almonds/cashews

How to make:
1. In a kadai or deep pan combine milk and grated lauki or bottle gourd.
2. Bring the whole mixture to a boil and then lower the flame.
3. Simmer the mixture on a low flame and keep on stirring in between.
4. The bottle gourd will cook in the milk and the milk will start to reduce and evaporate.
5. When the milk has 75% reduced, add crushed cardamom, chopped almonds and cashew nuts to the mixture.
6. Add ghee when all the milk has evaporated.
7. Mix the ghee with the rest of the mixture and cook for a minute.
8. Lastly add sugar and mix it with the halwa.
9. Cook for a few minutes. Keep on stirring the halwa.
10. When the consistency is just right, switch off the burner.
11. Serve lauki halwa hot or cold.

Sorekayi Majjige Huli

Ingredients:
Bottle gourd: 1/2 kg
Coconut: 1/2 cup
Green chillies: 2 to 3
Curry leaves: 5 to 6
Mustard seeds: 1/4 tea spoon
Urad Dal: 1/4 tea spoon
Jeera: 1/2 tea spoon
Hing: a pinch
Oil: 1 tea spoon
Salt: to taste
Water: 1/2 cup
Curd: 1 cup
Turmeric powder: a pinch

Method:
1. Wash the vegetable and cut into pieces.
2. Cook with required amount of water till they are soft.
3. Grind coconut with chilly and keep it aside.
4. Keep a pan and heat. Add oil, mustard seeds, urad dal and little jeera.
5. Add curry leaves and hing. Add cooked bottle gourd pieces.
6. Add salt and little water. Add turmeric powder. Mix well.
7. Let it boil for 2 to 3 minutes. Add ground coconut-chilly mixture. Mix it nicely.
8. Cook for 2 minutes. Put off the stove.
9. Shift the curry to a bowl.
10. When the curry cools, add a cup of curd. Add coriander leaves.
11. Serve with rice.

Ennegayi curry

Learnt one of the authentic dishes of Karnataka, Ennegayi curry.

Thanks sissy for guiding.

Here are the ingredients:
Make a slice without completely cutting the brinjal.

Filling:
Mix the ingredients using tamarind paste and little water.

Cooking:

Cooker hardly needs a whistle to cook.

And your Ennegayi is ready to be served.

Mattar Paneer

Tried this recipe for the first time. Came out really well.

Here is the recipe I followed, by Vidhu Mittal.

Ingredients:
1/2 lb Cottage cheese (paneer), cut into slices
2 cups Green peas (hara mattar), boiled
4 tbsp Vegetable oil
2 Bay leaves (tej patta)
2 Onions, medium-sized, grated
1 tsp Ginger (adrak) paste
3/4 tsp Red chili powder
3/4 tsp turmeric (haldi) powder
3 Tomatoes, medium-sized, liquidized
2 tbsp Yogurt (dahi), beaten
2 tbsp Heavy cream
A pinch Sugar
1/4 tsp Garam masala
1 tbsp Cilantro (dhaniya) leaves, chopped

Method:
~Heat 1 tbsp oil in a non-stick pan for 30 seconds; add cottage cheese and fry, on medium heat, on both sides until light brown. Remove, cool, and cut into 1" cubes. Set aside.

~Heat 3 tbsp oil in a pan for 30 seconds; add bay leaves, grated onion, and ginger paste; fry until light golden brown, stirring occasionally. Add red chili powder and turmeric powder ; mix well. Add liquidized tomato and fry until the oil separates. Add beaten yogurt and fry until oil separates.

~add cream, green peas, and cottage cheese; cook for a minute.

~Add 1 1/2 cups water, salt to taste, and sugar. Bring to a boil and simmer for 5 minutes. Add garam masala and cilantro leaves; mix. Serve hot.

Palak from the pot

                                                  Palak straight from our garden pot

When the prices of green leafy vegetables are soaring, this is an effort to grow them in our kitchen garden. Felt happy to to cut those fresh, clean leaves and use it in sabji.

Uduka mudde kaalu

                                               Delicious Food

Finally I can make Mudde, uduka, kaalu all alone. Authentic food of Karnataka.

Yummy food

                                                         Yummy food

Me and brother enjoyed yummy food at a restaurant in Mysore a day before the commencement of JSS Urban Haat. 
For the next days I had to be content with simple food.

Kesaribhath

                                                                  Kesaribhath

My first attempt making Kesaribhath. It came out really well!!!

Kadlebele Vada

Had prepared this yesterday for the first time. Really came out well.
Here is the recipe.


Ingredients:

2 cups of channa dal

6-8 green chilies finely chopped (change according to intensity of chilies)

1 tbsp fresh coriander finely chopped

1 tbsp baby dill leaves finely chopped

1/2 tsp jeera/cumin seeds

salt to taste

oil to deep fry


Preparation time : 20 mins

Cooking time : 20 mins

Makes : 20 vadas

Soak channa dal overnight. Filter out the water from the soaked dal and grind it in a food processor or wet grinder. Grind till the batter is finely coarse. Consistency should be thick. Mix the salt, chilies, coriander, baby dill, jeera to the batter. Wet the palm of your left hand with water, put a tbsp of batter, pat it with right hand. Pick it with your right hand and put in into the heated oil. Deep fry until the vadas are golden brown and the inside is well cooked. Serve the hot vadas as a snack anytime.

Papaya chatni

Alu bhaji with papaya chatni and sweet khadi,what a rare,
nice combination!too delicious it was.
dont miss this yummy item if you happen to visit ahmedabad.
This is the hotel.