Monday, 14 December 2015

Züri-Kocht


New date for a special Valentines day cooking course on Züri.kocht



http://vorschau.netlive.ch/SiteMaps/Platesurfing/index.cfm?page=132518&euid=1C2F586E-1CC4-D8FC-CE053CEFCB970313


Are you looking for some interesting cooking courses or some nice Gifts for Christmas. Why not gift a cooking course by me. Have a look here at the Züri-Kocht website. I am going to be giving cooking courses, starting new year from Züri-Kocht. This one is written in German but if you have a wish to do it in English we can do that too. Do drop me a line. 

Tuesday, 22 September 2015

Chaunk/ Tadka/ Baghar

Chaunk/ Tadka/ Baghar and many more

Most of us know about cooking techniques likes roasting, baking, blanching, frying and so on. Baghar /Chaunk or Tadka is an an Indian method of seasoning/tempering a dish with whole spices. The Ghee/Oil is heated well until it smokes, then the heat is reduced a bit and the whole spices like cumin seeds or mustard seeds are added to the Ghee. This way the whole spices are roasted, they open themselves and we get a very good aroma. If you put the Tadka in a Daal in the end, its the best as it looks pretty on the eyes and it tastes great too.

Its funny how this one method has three or more names but the bottom line is the same. Its just that its a regional difference in the use of languages. In our home or in Rajasthan its mostly mentioned as Chaunk but in the north like Delhi its known as Tadka, the people from Maharashtra call is phodni and the Gujratis call it Vagharne but for everyone it a must and especially for a Daal. I would say its a crown for Daal. It brings a Daal to an altogether another level.  

Monday, 21 September 2015

Panch Poran



Panch Poran means a five spice mix. Its a spice mix which is mostly used in the East of India (Calcutta) It consists of only seeds and those five seeds are:

1. Fenugreek seeds (Methi)
2. Cumin seeds (Jeera)
3. Mustard seeds (Rai)
4. Nigella seeds (Kalongi)
5. Fennel seeds (Saunf)


Hari Mirch ke Tipore (Green Chilli pickle)




Hari Mirch ke Tipore/ Green Chilli pickle ( टीपोरे) is a very simple and famous Rajasthani side dish. It is mostly served with a complete Rajasthani Thali. But at our home it used to be made just in routine as well and it was a much favourite side dish at the time of festivals.  Its eaten in small quantities like a chutney if hot chili's are used. It can also be made by adding some Besan (Gramflour) to it and thats how I made it.

 I made my Tipore with not so hot green chilis, actually I got my chillis from our Turkish store. They were not at all hot but quite flavourful.  It can be kept in the fridge for over a week and I remember as I was a kid this was one little dish which used to be a part of any picnic and train travels.

Here is what you will need:

Wednesday, 3 June 2015

Mango Lassi





Who doesn't know Lassi or Mango Lassi. I never thought this will be one drink which gets so famous around the world. Its a cold beverage made with natural yogurt, sugar and water/ice cubes. The plain good old normal Lassi seems to be taken a back space here in Europe but Mango Lassi seems be to a favourite. Lassi is a very nutritious and healthy drink and its such a filler too. While I was growing up we used to have normal Dahi दही लस्सी natural yogurt lassi all the time.

To be honest I first tasted Mango lassi many many years ago at at Restaurant in Singapore in about 1995! Wow! that sounds like ancient history and I sound old, better deal with it and move on. So moving on.... there was this nice Indian Annapurna restaurant at the Changi airport. The speciality of this restaurant was that most of the staff used to be housewives. They would serve you the food in nice silk Kanjeevaram Saree's. The food was amazing and the service very polite and friendly. We had our Dosas and then we saw Lassi and we ordered. While we took a first sip of the Lassi, we thought it went bad. The lassi was in the colour of a mango shake but the taste was of the Lassi. We asked the staff and that's where they told us its mango Lassi. Until now we were used to normal white Lassi or milky mango shake. This was an entirely new product but when we let our brains think that its yogurt with mango. It worked and then it tasted great! I don't know who invented Mango Lassi but whatever it is its a good discovery, almost very little and insignificant but very tasty.

Tuesday, 19 May 2015

Corn Salad for Summer


To organise a party in the summer is lot more easier and lot more fun then in winter. We get so many colourful vegetables and fruits. You can get so creative and whisk simple dishes in no time. The dishes are healthy, fresh and fun to make. 

Here is one such dish which I make often with fresh corn in the summer. You could also used frozen or canned corn but I just use fresh. While using fresh ingredients you don't have to worry too much about the taste because dishes cooked with fresh veggies always taste good.

I also give this salad to my girls for school, its great for summer parties and picnics too.

Wednesday, 13 May 2015

Sade Chawal/Plain Basmati Rice


Rice is the staple food in many regions of India. If we start from the south to the east, mostly rice is eaten for the main meals. If we come to the Central India people eat a combination of Rice and Roti/Chapati and in Rajasthan its mostly Chapatis. But now-a-days dish combinations like Kadhi-Chawal (Yogurt soup-Rice) Rajma-Chawal (red beans-Rice) and of course the most famous, most loved our simple old Daal-Rice are eaten in the whole of India.

Kadhi (Yoghurt Soup)


Kadhi कड़ी  is a very popular dish in the north and the west of India. It is a yogurt soup cooked with some chickpea flour and tempered with different whole spices. It is a commonly cooked home food which is often served with white fluffy basmati rice /Jeera Rice, pickles and papadums. But it can also be a part of an Indian Thali. We love Khadi-Chawal कड़ी - चावल on a rainy day. Its simple to make but very comforting to eat.

Here is what you will need for 4 people.