Wednesday, December 17, 2014

Flowers at Home

...a little collection of classic bouquets against shabby backgrounds and some modern style blooms.
↑ ... works by Nicolette Owen, of nicolette camille floral design  /Brooklyn, New York/, coauthor of “Bringing Nature Home.”
↑ ... beautiful combo of ultra pinks & deep violets with the shabby and glittering surfaces. Everything by SIA HOME FASHION

Monday, December 15, 2014

Punjabi Kadhi

...another Punjabi wholesomeness for today -- Punjabi kadhi. Kadhi is a  spicy thick gravy with addition of besan (chickpea flour) and a sour yoghurt. Pakoras, deep-fried vegetables, are often added as well. It is best enjoyed with chawal (rice), roti (bread) or naan (oven-baked flat bread) and paneer (cottage cheese). Give it a try, you will enjoy!
[from Tarla Dalal's book Punjabi Khana]   ❂   1 1/2 cups fresh dahi (natural yoghurt)   ❂   1 tbsp besan (Bengal gram flour)   ❂   1 tbsp oil   ❂  1 tsp jeera (cumin seeds)   ❂   a pinch of hing (asafoetida)   ❂   5 kadi patta (curry leaves)   ❂   1/4 cup sliced onions   ❂   2 cloves garlic, finely chopped   ❂   1/4 tsp haldi (turmeric powder)   ❂   salt to taste

1. Whist the dahi and besan in a bowl till smooth. Keep aside.
2. For the tempering, heat the oil in a pan, add the jeera.
3. When they crackle, add the asafoetida, curry leaves, onions and garlic and saute for 5 minutes.
4. Add the curds-besan mixture, turmeric powder, salt and 1 1/2 cups of water*. Simmer on a low flame till the kadhi thickens. Serve hot.

* i added less water than indicated in the recipe, a little less than 200 ml

Sunday, December 14, 2014

Lahori Dal

It's time to eat! ;) A very delicious, filling comfort dish -- LAHORI DAL from Tarla Dalal's book Punjabi Khana! You are welcome to try and, no doubt, enjoy wholeheartedly!
1 cup masoor dal (split red lentils)  ❂   1 tbsp garlic paste   ❂   1 tsp chilli powder  
❂   1 tsp turmeric powder   ❂   4 tbsp butter   ❂   salt to taste   ❂   1/4 cup cream  
❂   1 tsp cumin seeds (jeera)   ❂  1 cup finely chopped onions (to my taste, 
i used half a medium sized onion)   ❂   1 tbsp chopped garlic   ❂   3 tsp lemon juice  
❂   1 tsp black peppercorns 
1. Clean, wash and soak the masoor dal in water for 20 min.
2. Drain, add 2 cups of water, add salt and pressure cook for 15-20 min till the dal is cooked.
3. Allow the steam to escape before opening the lid.
4. Whisk till the dal is almost mashed and pour into a deep pan.
5. Add the garlic paste, cilli powder, turmeric powder, 2 tbsp butter and cream. Simmer on a low flame till the dal thickens.
6. For the tempering, heat the remaining butter in another pan, then add the cumin seeds.
7. When they crackle, add the onions and garlic and saute till they become translucent.
8. Add to the dal mixture and simmer for another 5 minutes.
9. Add the lemon juice, peppercorns and salt in required and mix well. Serve hot.