Seasoned Seaweed Snack – Japanese Seaweed Indian Way

Japanese Seaweed Indian Way

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Chop –  1 Onion – 2 Fresh long Red Chilli

Mix – Chopped Onion Chilli  – 1 Cup  Dried Wakame Seaweed – 1 cup Chickpeas Flour- 1 tsp. Salt

Batter – +/-  1/2 water  mix to above – Dry Dropping consitstancy

Fry –  Drop spoonful – Hot oil – Turn and Fry both sides.

Drain –  Hot Snack on Paper towel

Delicious Seaweed  Snack ready.  Crispy Spicy Yummy!!  Enjoy.

Note :   Substitute Red chilly with Sweet Pepper.

I love Seaweed.  This recipe is another way to enjoy Japanese Seaweed Indian Way. 

Minu I used your lunch box before Sarah or Tina!!

 

 

 

Bisibelebath – Lentil Spice Rice – Aromatic Spice Feast – ಬಿಸಿಬೇಳೆ ಬಾತ್

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Spice – Cloves-4pcs – Fennel seeds 1/2 tsp. – Nutmeg-small pc. Cinnamon- 1 small stick – Coriander seeds- 2 tbsp. –  Cumin seeds – 3 tbsp.  Fenugreek seeds -1/2 tbsp. Channa dal -1 tbsp. – Urid dal-1 tbsp. – Poppy seeds 1 tbsp.  – Dry Roast 

Coconut – 1/2 Cup Freshly grated – 1/2 cup Dry Grated coconut – Coconut Mix

Fry – tsp oil – Dry red chilles to taste -Asafoeteda – a pinch – Handful Curry Leaves.

Grind –  Dry Roasted Spice – Coconut  Mix   and Fried Items.

Cook  – 1 cup Rice  – 1 Cup Toor Dal (lentil)  – +/- 6 cups water – 1 tsp turmeric  Powder –  well done. – Dal-Rice

Veg – Beans Carrot Peas and Double Beans- chopped and cooked – 2 Cups Cooked Veg

Saute – 1 tbsp. Oil –  Onion –  2 Tomato – 1 Capsicum – Chopped  – 2-3 mins. – add cooked Veg – Fry 4-5  mnts.

Seasoning – Heat 1 tbsp Ghee –  1 tsp. Mustard –  – Handful Curry Leaves.

Combine  –   Dal Rice  –  Veg Fry  –  +/- 2 tsp. Salt – 1 tbsp. tamarind juice  – extra water as needed – small pc Jaggery –  bring to boil.  – Add Seasoning.  Done.

Garnish – Cashew Nuts or Ground Nuts.

Serve Delicious Aromatic Bisibelebath Garnished with Nuts of Choice.   mmm… delicious. 

Note :  Add Salt  and Chilli to taste. Veg of Choice.  Water as necessary.

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This Authentic Karnataka Recipe is shared by Bagya’s Mom .  Prakash Bagya and Aditya  are our friends in Bangalore. Bagya and  Mom thanks for this delicious recipe.   We enjoyed it.  Tina had 2 helpings and Sarah had 3 helpings of it.    I ate a lot too.  

Thank You Bagya for making this delicious recipe whenever we visited you.

Bisibele Bath Sakkathagide Amma!!

Melting Mango Fish Curry – Mild or Spicy

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Chop – 6 Shallots – 1 inch pc. Ginger – 2 Cloves Garlic –  2 green Chilli -1 Handful Curry leaves.

Cut –  2 Raw Mangoes- Peel cut in Quarters

Spice – 2 tsp. Kashmir Chili Powder (paprika powder) – 2 tsp. Chilli Powder – 2 tsp. Coriender Powder – 2 tblsp. Water – Mix to form Paste

Saute –  heat 1 tbsp Coconut Oil –  1 tsp. Mustard Seeds –  1 tsp. Fenugreed Seeds – Add Chopped items – Salt to taste – Fry till translusent.

Sauce – Low Flame – Add Spice Paste to Saute – Fry  +/- 2 mnts   –  2 cups Water Bring to Boil.

Curry  – Boiling Sauce – Mango – Boil –  1/2 Kg. Fish Chunks –  Cook Till Done -8-10 mnts  – Spicy

Mild –  Substitute Water with Coconut Milk – Mild Sauce.

Garnish – Fresh curry leaves – Drizzle of Coconut Oil.

Delicious Melt in Mouth Mango Fish Curry Ready .  Quick and Easy and Delicious.

Mmmm…….Love it. Serve with Rice or Puttu or Chapati or Bread.

Note : If Mangoes not Sour add a bit of Tamrind Juice.  Substitute Chilli with Paprika powder.

This recipe was Shared by Molly Aunty who lives in Australia, when she visited us 2 years ago.    We  love Molly Aunty Mango Fish Currry.

Molly Aunty and Robert Uncle  you are the Best!!  So Generous, Kind, Friendly, Funny , Loving.  We are so happy to have you in our lives.   Thank you for the late night chats, the wonderful walks and the extravagant gifts!! 

Last year visiting you in Australia was so fun and relaxing.   I felt so welcomed and at home.   The Beach,  the Shopping and the Casino and so many more things we did together.    

Joe’s Cocktails , Sonia’s Roast Beef and Wok,  The Dim-sums experience thanks to  Veena and Tony. Amazing.  

The  Remarkable Dance Performance by  Jas, Jord, Zenia and Rohan was a memorable Send Off  for me!!  Miss you all!!

 

Crumbly Coconut Cup Cakes – Puttu – Savoury and Sweet

Traditional Breakfast Recipe of Kerala!!
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Heat – 1 cup Water – Pinch Salt – Boil – +/- 2 cups wheat Flour – Stir – Turn off  Stove – Cool
Grate –  Coconut 2 cups –  (1  cup + 1 cup)
Knead  – above to Crumbly Texture – (quick Blitz in Blender) – Mix 1 cup Coconut
Mould  – Small cup or Coconut Shell – Add Spoonful Coconut Bottom layer – Add Crumble mix – Press firmly   – turn over on a  steamer plate – continue with rest of mix
Sweet – Coconut Layer – Chopped Plantain Layer – Crumble Mix – Turn over on Steamer Plate
Steam –  3 cups Water in Saucepan  – Good  boil –  Steam wheat Cakes with lid on – 20 mnts.
Delicious Coconut Cupcakes ready. Enjoy with Brown Chickpeas or  Mango Fish Curry or with Banana.
Note : Puttu mix should be hold its shape when pressed between your fist but should crumble if pressed harder.  Use Rice instead of Wheat.
As a child visiting Kerala for  Summer Vacations we ate puttu every morning.   Rice Puttu, Jackfruit Puttu, Mango Puttu, Wheat Puttu.  And many more variations.    Delicious aroma of  Steamed Coconut Puttu  in Everyhouse. No escaping Puttu if you are planning to visit Kerala. 
Sita  Luc and Anna hope you are looking forward to eating lots of Puttu this summer!!

Rajma Rice Carrot Corn Salad – Easy Delicious Vegetarian Meal

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Soak –  1 Cup Red Kidney Beans lots Water – 12 hours

Cook –  Soaked beans in 4-5 cups water – till Soft

Slice – 4 green Chilli – 1 Red Sweet Pepper /Capsicum – 1 inch pc ginger thinly .

 

Season –Heat 1 tbsp. Olive Oil – 1/2 tsp. Cumin – 1 /2 tsp mustard –  Sliced  items – Fry  3 mnts  – Add 1 cup tomato puree

Combine – Cooked beans to seasoning – Add Salt to Taste – Cook 5 mnts.  Done.   Garnish –  Corriender leaves.

Salad – Fry 1 Cup  corn-  little oil. – Grate carrot – add to the fried corn- Add lemon juice and salt

Garnish – Fresh coriander – Green chillies.  Mmmm…. delicious.

 

Serve Rajma Curry with Rice , Carrot Corn Salad , Pickles and Papad.   Quick Easy Delicious Vegetarian Meal Ready.

This Recipe was shared by  my friend Meera who now lives in Chennai with son Madhav and Husband Hari.   Hari-Meera lived in Leuven for many years.

Madhav I am not sure if you know this, your mom was more  Sarah and Tina’s friend  than mine.   Whenever I had Dutch classes she picked them from school and played with them till I got back.  She invited us to lunch on wednesday afternoons and made Samosas and Nans for the girls.   Sarah and Tina loved Meera Aunty.   When she went on holidays she bought back gifts for the girls.    

Meera, we had such a great time going swimming together, the only time I could have you all to myself. 

I make Meera Aunty Rajma Curry all the time.  My girls love it.   It is on  their  list of Top  Favourite Foods

Madav it was great to see you again last year in Chennai.   I am waiting to hear how many seconds you now take  to finish the Rubik’s cube.   Sure you are almost reaching the 5 second mark!!

Madhav, You have a great Mom and Dad and a wonderful Grandpa!! 

Dear Meera I’m glad you were there for me !! I’m glad that I can call you my friend!! 

 

 

 

 

 

 

 

Delicious Yogurt Rice Crispy Toppings

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Yogurt Rice – Crispy Toppings – Sauteed Okra

Cook – 1½ cup Raw Rice – 3 ½ cups water – cool slightly.

Slit  – 3 green Chilli  – handful curry leaves – in half

Splutter – Heat – 1 tblsp. Coconut Oil – 1tsp.  Each – Mustard – Cumin  –  fenugreek Seeds – Chilli – Curry leaves -1 mnt

Add – Low flame –  1½ tsp. Turmeric Powder – Pinch of chilli Powder – 1 tsp. Salt – 1 cup  water –  Bring to Boil —  Turn off stove. Cool Slightly. 

Combine – 2 cups Creamy Yogurt to above – Mix slowly – Stirring  continuously Warm again –  +/- 1 mnt . Done

Mix  – Cooked rice – Yogurt curry – Garnish with Crispy Boondi or Sauted Veg or Nuts.

Serve – Luke Warm or Cold.

Delicious supper in no time for lazy nights!!  Comfort food at its best!! mmmm.. Enjoy!!

Note :  Replace Boondi with Papad.   Adjust Salt / chilli to taste.  Yogurt should be warmed just a little.   Stirring continuously. 

Baingan Bharta – Baba Ganoush

 

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Roast – 3 large Aubergine on Fire or Oven  20-25 mnts  – Peel Skin – Chop Roughly.

Chop – 1 Onion – 3 Long Green Chilli

Puree – 6 tomatoes – grind roughly

Fry – Heat 2 tblsp. Oil – Splutter – 1 tsp. Cumin Seeds – Chopped  Green Chilli – Onion –  1 tsp Garlic Paste -1 tsp Sesame seeds –  Salt 2 tsp. – Pinch Turmeric – 2 mnts.

Saute – Add Tomato Pureeto above +/-5 mnts- Mashed Aubergine  – Saute +/- 8 mnts till thick consistancy.

Garnish –  Sprinkle tsp. chilli Powder- mix – Handful Coriander Leaves – Done.

Serve with Chapati or Paratha or sides for rice. Or use as sandwich spread.

Delicious Gooey Yummy Spread.  Quick and Easy.

Note : Add Salt to Taste.  Use capsicum instead of green chilly.

Many versions of this recipe exists around the world with many different names.  All delicious and well loved.   We are addicted to our Friend Gina’s Romanian Zacusca which she serves at parties and  gives some to take home with us every year.  Hope she will share her secret recipe soon.

Vishu Katta / Pachoru – Rice Cakes Served with syrup

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Soak – 1 cup white Rice 1/2  Hour

Boil  – Soaked rice  – 2 cups Water – 2 cups Coconut Milk – Vanilla powder – Pinch salt Simmer till all liquid is absorbed – Creamy texture

Mix  – 2 tbsp. Grated Coconut   – Mix – turn off stove – tight lid – 5 mnts.

Spread –  Flat Plate – cool – Slice – Garnish with nuts.

Syrup – 1/2 cup Jaggery – 1 cup Water – Boil – simmer  – till melted – pinch of Cinnamon – done – 5 mnts.

Serve Delicious cakes with Syrup.  Easy delicious and Traditional dessert for festivals or Weddings during my Grandma’s time. Enjoy!!

Note : Replace regular Milk for Coconut Milk. Flavour with Cumin instead of Vanilla . Eat with Maple Syrup.

Happy Feast my Friends.

Easter Sunday with Gina and Andy,  eating Baked Italian Rice Cake  reminded  me of  Eating Pachoru with my cousins. 

Living in a Joint Family with Parents, Cousins, Aunts , Uncles and Grand Parents.  12 Cousins some same age,  others 1 year apart in age.   Browny our pet dog the  only obedient one in children’s group. 

Fun and Happy times running around in the garden.  It was Party Time all the Time for us Children.  Ofcourse the Odd  Stressful Parents Moments in the Kitchen was just the Background Music.

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Delicious BBQ with Tzatziki  – Tabbouleh -Mushrooms – Stuffed Aubergine  (mmm….)

Andy is a BBQ Master  and Gina is a Genius with Cakes and Ofcourse  her Garden.   Andrei and Emma and Sarah and Tina  are like cousins. Our Friends Our Family in Belgium.

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BBQ Master and Anto

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Mani Puttu Rice Dumpling in Coconut Sauce

 

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Mani Puttu Dry Fruit Garnish

Dough – 2 cups water – 1 tsp ghee – Pinch Salt – Boil – Stir – +/- 2 cups rice powder –  turn off  stove

Dumpling – Roll to form cherry sized ball

Cook – 2 -3 cups  Water –  pinch – cardamon powder/ Salt -Sugar to taste – Boil – add Dumplings – 5 mnts

Finish – Add 1 cup thick coconut milk – Boil 2 mnts – Dried Berberry to Garnish – cool 2 mnts. – Done

Enjoy Delicious – Gooey – Coconutty – Traditional comfort food.

Note : Steam  balls if preferred. Use regular Milk instead of coconut milk. Add more Milk if preferred. Use Raisons instead of Berries.  Enjoy without Garnish too.

This recipe is made with memories of my Grandma from Childhood.  Every evening  Grandma would sit in  her favourite cane chair listening  to the 4 O’clock Songs on the radio. This was the highlight of her day.   Sitting in her traditional clothes (chatt-bundu) she would call my Aunt – Mary can you make some Mani Puttu for me.   Amma your Mani Puttu lives on.

Granny was addicted to movies.  Everybody teased her about her movie addiction.  She watched the Tamil movie ‘Kadhalikka Neramillai’ (No time for Love) 12 times.  Each time in secret when Grandpa was at work.

Today we will remember you while enjoying this Puttu.

Spicy Tomato Pork Vindaloo Curry

 

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Daddy’s Pork Curry

Blend – 1 tbsps. Pepper – 2 tsp cumin – 2 tsp mustard – 2 tsp. Chilli powder – 1tbsps. Salt – Coarse spice powder

Marinate – 1kg Pork – Spice powder – 30 mnts.

Grind – 2 Big Root Ginger – 1 Big Bulb Garlic – 1 Kg Juicy Tomatoes – rough paste

Cook – Marinated Pork – Ground paste – pressure cooker – till done

Delicious Vindaloo ready. Mmmmm……. Love this Curry. So Delicious.

Note: Use Chicken if preferred. Adjust Spice to taste. Add a touch of coconut oil  if dry.

Mummy (Anto’s mom) made this recipe all the time supervised by Daddy. But it was first made by Daddy, a recipe he brought home from work.  The whole family enjoyed this dish. I make this dish all the time and call it Daddy’s Pork Curry. I have shared this recipe many times with my cousins and friends who love it too.

Daddy your Pork Curry is the Best!! Mummy says you are the Best Husband anyone can ask for in this World. How kind and sharing you were!! Your non-stop supply of Tea and Bananas we miss!! And the Jam Buns too that you brought home after Tambola.