31.1.14

Panch Meshali Dal

No matter which month of the year it is, dal or lentils are always an integral part of  our Indian meals. While a moong dal-vegetable stew or a simple masoor dal is usually on the menu, every once in a while, we like a meal of creamy lentil stew with stuffed parathas and raita. Such a meal is specially comforting in winter, when the temperatures drop below freezing point and threaten to drop further...


While Dal Makhani and Dal Bukhara are the popular North Indian lentil preparations, a mixed dal stew like this one is an everyday affair. You can prepare it with which ever dal you have at hand or an assortment of the lentils in your pantry... Just make sure you add a tablespoon or two of whole or split urad dal to the mixture and  simmer the lentils along with the spices for a good 30 minutes to an hour. And there....you are ready for a treat..

Urad dal is one of the lentils that is extensively used in south Indian cooking. Besides being used to prepare dosas, papad and vada, small amounts of urad is roasted along with the spices in the preparation of south Indian stir fries. In North India it is mostly used to prepare dals. When cooked by itself, split urad dal feels a bit slippery. Though many like its texture, it is not a favorite at our house. We however, enjoy it in rich winter dals such as this. Without a drop of extra cream it does wonders to the texture and flavor of the dish at hand...

Urad dal also has several health benefits.  It is rich in iron and believed to be particularly essential for women undergoing menstruation. Different from red meat and other sources of iron, urad dal does not contain high calories and fat. It is a rich and inexpensive source of protein and contains both soluble and insoluble dietary fibers which help in digestion. Because of its high magnesium and folate levels it is also believed to promote cardiovascular health. However when consumed in excess it can cause flatulence... so a recipe like this mixed lentil stew is just right if you want to enjoy the benefits of urad dal without over indulging in it.

In Bengali, Panch meshali dal translates to a 'stew of five dals.' I am not sure if such a dal is part of traditional Bengali cuisine but something similar is popular in North India. It goes by the name of "Panch Ratani Dal" or Panchmel dal. The initial plan was to follow Tarla Dalal's recipe and cook Panch Ratani for dinner. But since the supplies at hand did not quite match up to Tarla-ji's list of ingredients I took a detour and cooked us Panch Meshali dal... 

29.1.14

Ninja Birthday Cake guest post by my sister

While some moms like me huff and puff over the everyday challenges of motherhood, few others like my sister, manage their family and jobs with equal dexterity.... and then find the time and energy to plan and arrange fabulous birthday parties for their sons, make themed cakes for the parties ....


and save some energy to do the same for their friends...


I am always awed by her baking and cake decorating skills and so asked her recently if she would share one her creations with us. She readily agreed and few weeks ago shared this Ninja birthday cake . It is the one that she made for her son's 6th birthday.


 Isn't it awesome ??

I am sure this lovely cake would have made her boy really HAPPY...
and in case it did not... this LEGO cake would have definitely swept the BIG boy off  his feet !!


Kudos to the supermom for baking such spectacular cakes and  lots of love and blessings to the lucky boy with the supermom and a loving dad !


28.1.14

Tasty Tuesday #46 - The Game Day Edition

Hi  everyone !! 
 Each week, our team of 10 amazing bloggers hosts this fabulous party! We're so glad that you've stopped by to party with us!


Without you, we wouldn't have a party at all. So we think you're pretty special and deserve to benefit from linking up with us each week. Here's how:

25.1.14

Moules Marinière # French Fridays with Dorie

    I impressed myself yesterday by preparing Moules Marinière ..



only to realize soon after that I wasn't very fond of them. I had tasted mussels once before and it was at a buffet. It did not leave an impression and I attributed that to the zillion other things that I had served myself at one go.

Anyway for those who like mussels, this recipe might actually be a keeper. It is very easy and the sauce that you make is quite nice. Provided you have a pack of de-bearded well-scrubbed mussels in hand, you can prepare this traditional French dish in no time. Simply saute some onions, shallots and thinly sliced garlic in olive oil; add dry white wine, bit of chicken bouillon cube and some herbs, and when the sauce begins to boil add the mussels, cover the pot and cook for a few minutes... Switching off the heat, keep the pot of mussels covered for another minute.. and viola you are done. Moules Marinière is ready to be served ! 


And as Dorie says... have it as soon as it is ready..  Speaking from my experience, I say "cold moules marinière does not taste very good..."

Visit French Fridays with Dorie to know what the other members thought about this dish.

Here is a recipe of Moules Marinière by  which is close to Dorie's. However for Dorie's original recipe order your copies of Around the French Table from Amazon or from The Book Depository and join us as we cook our way through the book.  

22.1.14

Mustard Asparagus (Indian style)

I know that it isn't time for asparagus yet and with winter storm Janus headed our way there is no way we could pretend it was spring even if we wanted to.. yet half a pound of asparagus needed to be cooked, the half that did not get used up for Christine's party soup, and I was in the middle of preparing an Indian lunch. I asked my husband if he wanted some asparagus pakodas(sans beer) or asparagus poriyal to go with the rice and kadhi... He replied back saying, I quote, "Make the thing you make with mustard sauce and besan(chickpea flour)." I do not enjoy deep frying much, so I was glad he opted for the Mustard Asparagus.


Kadhi is a spicy yogurt and chickpea flour based North Indian curry dotted with pakodas or vegetable fritters.  However, when I make kadhi, I usually skip the ordeal of  deep frying vegetable fritters and make a stir fry instead. Mustard Asparagus is a particular favorite in that respect. Rice, kadhi and mustard asparagus is a combination that never seems to tire us...



21.1.14

Tasty Tuesday #45 ~The Soup Edition + StumbleUpon Link Up

Hi  everyone !! 
 Each week, our team of 10 amazing bloggers hosts this fabulous party! We're so glad that you've stopped by to party with us!


Without you, we wouldn't have a party at all. So we think you're pretty special and deserve to benefit from linking up with us each week. Here's how:

20.1.14

Christine's simple party soups - cream-topped asparagus,
red pepper and broccoli
# French Fridays with Dorie

This week the Doristas were scheduled to cook "Christine's simple party soups" for French Fridays with Dorie.. To be more specific we were scheduled to cook three simple soups... asparagus, red pepper and broccoli and top them each with a flavored cream.. Because they are so easy to make I made all three simultaneously and sampled them in my 'cutting-chai' glasses.....


Cutting-chai glasses ? Well they are little glasses in which tea is served in the roadside tea stalls, known as dhaba, in India. These glasses hold 1/4 to 1/2 a cup of chai and according to my husband, are perfect for the likes of me who love the idea of chai more than its flavor. At my request my father-in-law sent a set of these inexpensive glasses from India with my sister-in-law and I thought these little glasses were perfect for sampling all three soups at a go...


O.k. now about the soups... Attracted by the pretty picture alongside the recipe, I had tried the broccoli and asparagus soup before. The ease of preparation and the simplicity of the flavors made me like them instantly. Just simmer broccoli/asparagas and zucchini in water seasoned with chicken or vegetable bouillon cubes, salt and pepper until the vegetables are cooked, puree the mixture and serve with a topping of flavored whipped cream. Husband too had liked the soups, so I often make them whenever the respective vegetables are in season. And every time I garnish the broccoli soup with curry powder and the asparagus soup with dill and mustard. We enjoy them that way... 


As for the red pepper soup, I tried it for the first time last week. Unlike the other two, I only had to simmer chopped red pepper in seasoned water for this one and then puree the mixture. We both liked it with a garnish of crushed red pepper, though we thought that a roasted tomato and perhaps a clove or two of roasted garlic would make the soup more interesting.. Anyway on the whole it was nice and I'll probably make it with or without the adjustments again.

Visit French Fridays with Dorie to know what the other members thought about the soups.

You can the recipe here . For Dorie's original recipe and more such delicious ones order your copies of Around the French Table from Amazon or from The Book Depository and join us as we cook our way through the book.  

18.1.14

Koffiebroodjes (Dutch Sweet Rolls) # Baking Partner's Challenge

This month Kaveri of Palakkad Chamayal challenged the Baking Partners with two lovely Dutch recipes from The Dutch Table... a Dutch Apple Pie and these Dutch Sweet Rolls called Koffiebroodjes. While the spices of the Apple Pie were enticing, the sound of "Koffiebroodjes" was too sweet to pass up. So I decided on baking the later and glazing it with a jam that contained the flavors of the Dutch Apple Pie or Appletart.. The result was a delight and we really enjoyed them with our latte...


Translated literally, Koffiebroodjes means Coffee Buns. Apparently these old-fashioned glazed sweet rolls are available at local bakeries and supermarkets in Netherlands. They are usually eaten around 11:00 am during the coffee break or shared over a cup of coffee with the neighbours. Though the recipe here uses a jam glaze, these buns are also made with a sugar based sweet glaze. In some respect they are very similar to the classic cinnamon buns. They too are sticky from the glaze and have raisins in their folds. However these are not pull-apart buns and there is no brown sugar or cinnamon. These are baked as single units and a vanilla pudding replaces the cinnamon-brown sugar mixture in them, thereby making them quite different from their Siamese twins... the cinnamon rolls.

16.1.14

Apple Jam with Speculoos Spices

I think I am a little addicted to  making jams. I see fresh fruits at the fruit stand and immediately start contemplating a jam with it. Of course an apple jam had been in my mind forever.. but since apples vanish from our fruit basket in no time so I never got around making one till now. This time I got down to business as soon as the apples were home... and look what a fantastic jam I made with them. The idea of using speculoos spices came from the Dutch Apple Tart recipe which some of the Baking Partners have baked this month. Other than that the recipe was inspired by the Apple Pie Jam from Taste of Home. 


I used Red Delicious apples to make the jam.. and then added some lemon juice for flavor. You might however like to reconsider the amount of lemon juice in case you use a tart apples. But do sample this recipe out.. its too good to pass..

14.1.14

Tasty Tuesday #44

Hi  everyone !! Its time for another edition of Tasty Tuesday !
 Each week, our team of 10 amazing bloggers hosts this fabulous party! We're so glad that you've stopped by to party with us!

Without you, we wouldn't have a party at all. So we think you're pretty special and deserve to benefit from linking up with us each week. Here's how:

11.1.14

Baked Apples filled with Fruits and Nuts
#French Fridays with Dorie

This week we were assigned to prepare Baked Apples filled with Fruits and Nuts 
for French Friday with Dorie.


I had been waiting to try this recipe for sometime and I think I got a little overboard with it. While I liked it, I wasn't overly impressed. The reason however is not the recipe...its just me. I over-complicated the flavors by mixing in raisins, prunes, dried cranberries, dates, hazelnuts and pecans. I should have kept things simple and filled up the apples with just one fruit and one nut. I thought the scoops consisting of just the baked apple and a fruit or a nut tasted lovely..  

I will probably make these again but next time a simpler and a lovelier version.... Also next time, I will tent the bowl of filled apples with a sheet of aluminium foil from the very beginning so that I do not have to bake them for that extra 30 minutes beyond the recommended 75 minutes.. 


Visit French Fridays with Dorie to know what the other members thought about the pasta.

You can the recipe here . For this one and many such delicious recipes order your copies of Around the French Table from 
Amazon or from The Book Depository and join us as we cook our way through the book.


Shared these at Hearth and Soul Blog Hop at Zesty South Indian Kitchen.

9.1.14

The Best Biscuit Pudding Ever !

My sister-in-laws vacation is coming to an end. She will be leaving for India next week. But she possibly couldn't leave before treating us to her Biscuit pudding.

Like my husband and brother-in-law, she too completed her education in a boarding school and it was there that she learnt this recipe. While the recipe is constant in spirit, over the years the boarders at her hostel have adapted the original one and made their own versions. I have tasted a few others over the last 8 years of our marriage and I must say that each one was delightful.


7.1.14

Happy New Year from Tasty Tuesday !

Hi  everyone!! Wishing you all a very happy New year on behalf of the Tasty Tuesday team ! 
Hope you all had a lovely holiday season and have lots to share with us this week.

 Each week, our team of 10 amazing bloggers hosts this fabulous party! We're so glad that you've stopped by to party with us!

Without you, we wouldn't have a party at all. So we think you're pretty special and deserve to benefit from linking up with us each week. Here's how:

Vegetable Croquettes

I wouldn't really call my toddler a fussy eater..but there are times when hot dog and pizzas are the only things he opens his mouth to... such phases though short-lived get me worried and that is when I consult my most trusted recipe book First Meals by Annabel Karmel. I had bought the book at the local library sale and till date consider it as my best buy from the library. It has a wonderful collection of quick and easy kid-friendly meals and at the end of a clean plate, courtesy First Meals,  I always wonder why had I not thought of the recipe earlier. 

Anyway, these vegetable croquettes were born during one such fussy phase of my little toddlers life. The original recipe had carrots, sweet corn and broccoli, which I traded for spinach and greens peas The result was delicious. Both daddy and son approved of it and recently even the toddlers aunt certified it as a simple and tasty snack.



4.1.14

Dressy Pasta Risotto # French Fridays with Dorie

This week the Doristas  were assigned to make Dressy Pasta "Risotto." With ingredients like cream and mascarpone cheese, nothing could really go wrong with this dish. It turned out exactly the way I had imagined it, dressy, creamy and gorgeous. 


What I liked best about this preparation was the fact that it is a one-pot-pasta. 
Contrary to most pasta preparations, the pasta does not have to be cooked separately. It is cooked in chicken broth in the same pan in which the onions have been sauteed.. much like a risotto.. and finally finished off  with a stir of heavy cream and a dressing of Parmesan and Mascarpone cheese. I added a handful of peas into the pan just to brighten up the dish and had half a mind to add some precooked bacon too.. But I am glad I didn't .. for the pasta was perfect by itself.  



I served it with some sauteed mushrooms and chicken... and thought they paired up well.. but had I been lunching alone I wouldn't have bothered for a side. I liked it just as it was... 


Visit French Fridays with Dorie to know what the other members thought about the pasta.

You can find a version of the recipe here . For Dorie's original recipe and more such delicious ones order your copies of Around the French Table from Amazon or from The Book Depository and join us as we cook our way through the book. 
 
You might also like:

Crème Brûlée Sans Eggs

Translated in English, Crème Brûlée means Burnt Cream. It is a classic French dessert consisting of a rich egg custard base topped with a layer of caramelized sugar. In December, Vimala Lakshmi of Cooking Club challenged the members of Gayathri's Eggless Baking Group to bake Crème Brûlée Sans Eggs...


The recipe she suggested by the celebrated Indian chef Sanjeev Kapoor. It had 4 egg yolks and 1 egg. How on earth was I supposed to substitute so many eggs ! Google revealed that most eggless recipes of Crème Brûlée involved gelation, agar agar powder or china grass. Since I do not use any of those products,  I decided to skip the December challenge until I came across Sharanya Pathmanathan's post of Eggless Crème Brûlée.  It was easy and doable. So I decided to plunge in and bake Crème Brûlée Sans Eggs...

2.1.14

Red Hot Cranberry Jam

Fresh cranberries are not common in India and I hadn't tasted any till recently.  All the cranberry desserts in blogosphere were making me curious so I got home a bag  last week and after tasting the first one, thought that they somewhat resembled Kul or Jujube Fruit. Having eaten enough sweets already, my family wasn't in the mood for another one so I decided on a cranberry jam instead... a hot one because that last jalapeno had to be used right away and the combination of tart cranberry with hot jalapeno felt just right... 


1.1.14

A thank you note, 20 Most Popular Posts of 2013
& New Year Greetings

Its been a year since I started blogging food at Ma Niche. My motivation was to learn to cook beyond the every needs. In that respect my experience here has been enriching and fulfilling. In this one year I have learnt to cook and appreciate traditional recipes from all over the world and enjoyed "food" like never before. I have learnt to respect my measuring cups, teaspoons and tablespoons as much as "printed recipes" and realized that food photography is as much of an art as fine cooking. Through many a baking groups, cook book clubs and food photography challenges I have made new friends, learnt new recipes, stepped outside my kitchen comfort zone and surprised myself with the revelation that I too can bake & cook 'well'. In this one year the number of people connecting with Ma Niche through various social networks have increased by far and at each step it has been encouraging to know that you all are around. Thank you so much for being there and helping Ma Niche grow into the space it is today. Hope 2014 will be as wonderful and fulfilling as the year that went by and with your love and support this space with grow and prosper in 2014.  Thank you once again !! 

Now a quick recap of 20 Most Popular Posts of 2013..

The 20 Most Popular Posts of 2013 
  1. Homemade Apple Cider
  2. 100% Whole Wheat Bread using Tangzhong Method
  3. Spiced Pear Jam
  4. Mediterranean Chicken Meat Balls
  5. One Minute Chocolate Cake
  6. Apple Popover

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