Happy New Year

Capturing my 'kitchen flavours' through my lens……

Another day, another month, another year,
Another smile, another tear, another winter,
A summer too, But there will never be another you!

May lovely, happy times decorate this time of the season.
May warm, special memories brighten your new year.
May the wonder of Christmas be with you forever.

With these very special words….I bid farewell to a very memorable 2009 and welcome 2010 with more enthusiasm and excitement. 2009 will always remain a very special year as I got to meet and make many friends who share same passion, same interest and same love towards food. Apart from peeking, poking, and tweeting virtually into each other’s kitchen each day or sometimes many times a day, meeting some of them in person is something I cherished most. As it is said “life is full of surprises” and you never know what’s next….enjoy each bit of life as it comes. Apart from some fond warm memories of 2009, I carry spicy, sour, tangy, hot, sweet, juicy, savory, zesty, flavorful and delectable memories of my culinary adventures which flavored my kitchen, satisfied and pampered every mood swing, each taste bud and overall much appreciated by you. Capturing the aroma, the spice, the flavor of my kitchen, a year long yummy journey through my lens……Scroll down to see some spectacular, colorful and flavourful recipes which jeweled my blog all through the year....tantalising your senses.....

This post is going to participate in 'Best of year 2009', event by Srivalli of Cooking 4 all seasons.

Breakfast/Light Meal Recipes

Rice/One Pot Meal/ Brunch Ideas

Curries/Gravies

Roti + Side Dishes

Sweets/Desserts - Chutney/Spice Powder

Refreshing Drinks

Event/RoundUps
My year 2009 started by posting roundup of snowy, pearly and yummy recipes for FIC-White. With the advent of Ramadan, Season-II of Joy From Fasting To Feasting graced my blog with world culinary delights.

Gifts/Giveaways

Apart from recipes, events, gits, giveaways, awards,.....it is your love through comments made my kitchen flavours more yummier.....Hoping to post more flavours in the coming year....wishing you all an yummy, safe and happy new year........
NOTE: Clicking on the side headings you can view the menu of the related items and from where you can view the recipe(s) in detail.

Tomato Rasam

Life at any time can become difficult.Life at any time can become easy.
Good or Bad, they are seasons of life.It all depends upon, how you take on life and adjust to these seasons.

This is a phase of life most of the bloggers go through…..when some other things in life take the front end and you struggle hard to find your personal time even at least to think about yourself. This is the current phase running in my life. Sudden unplanned trips, unexpected arrival of guests and much more taking out or I can say squeezing out my time and energy. It may take time to get settle and back on track. It is not like I am not cooking anything, I am not finding time to organize or click what I cook. Bad weather or dull weather is another reason to blame on. Hope to catch the buzz in no time dear buddies……

Coming to today’s recipe tomato rasam……makes yet another most comfort and indulging meal with hot steamed white rice, a perfect combo to satisfy your winter carvings. I had tomato rasam in hotel, but never tried this at home. Some days back when I asked Padma Rekha of Platain Leaf about the recipe. She generously posted a step-wise pictorial on how to make tomato rasam. There is no turning back since the day…It is now very regular in my menu. Tangy, hot, spicy and sour all in one taste tomato rasam when mixed with piping hot steamed white rice and if there is a simple veggie fry to accomplish….hmmmm…….is what I call pure indulgence……

INGREDIENTS:

• 2 ripe Tomatoes, deseeded
• Tamarind, small lemon sized
• 1 ½ tbsp Rasam Powder
• 2-3 cloves Garlic, peeled and crushed
• 2-3 springs fresh Curry leaves
• handful fresh Coriander leaves
• Salt

TEMPERING/TADKA:

• 1 tbsp Mustard seeds
• ½ tbsp Oil

PREPERATION:

• Soak tamarind in one cup of water for ½ hour and extract juice from it.
• Grind tomato pieces to make fine purée. Strain this with the help of a sieve by adding little water.
• In a heavy bottom cooking vessel bring to boil tamarind extract, tomato juice and water.
• Boil till raw smell of tamarind and tomato disappears. Add crushed cloves of garlic and fresh curry leaves. Bring it to boil.
• Now add rasam powder and salt. Again bring it boil and add fresh coriander leaves and turn off the heat.
• In kadai or wok add oil and when oil gets heated up add mustard seeds. When mustard seeds start to splutter, turn off the flame and add this tempering to above made rasam.
• A piping hot rasam is ready to indulge with hot steamed rice.
• Last but not least add your 'love' to make the dish 'YUMMY'.

Qubooli

Many a times when I start to make a post, I wonder, how an recipe is associated with something or other that will take you back in past, mesmerizing those days when you first tasted, first made, sometimes first heard, first saw and something like that. You agree or not, most of the recipes carry a story with them, a story which will linger in your mind when you make it, when you click it, when you make a post about it. This Qubooli recipe also have some fond memories associated with it, the memories of warm winter, hurry weekend trip to granny’s house, lazy day outing and many more…..A carefree childhood and then a busy teenage never ever made me think of entering the kitchen to see what’s cooking? Whatever is served was eaten with much pleasure and delight. Things change and sometimes they change so rapidly that you will be in the kitchen whipping up an entire meal in a short notice or in a very less time to satisfy the hungry loved ones.

Some days back when I was on a short visit to my grand mom’s place, I asked my mami (maternal aunty) to make this delicious and flavourful recipe. I truly enjoy the simplicity of this recipe. It takes less time to cook, it is delicious, it calls for lentils, it is aromatic, it is saporous and overall it is can be made with out vegetables and meat. Isn’t it yummy? May be because of these reasons this aromatic lentil delicacy is also popularly called as poor man’s biryani. The mild taste of chandal when cooked to soft, blends up with some aromatic herbs and spices to give an redolent flavour which when mixes up with rice…..hmmm…my mouth is watering,…so I am leaving the post here to grab my plate and indulge the rich and pleasant-tasting Qubooli…..scroll down for the recipe…..

INGREDIENTS:

• 2 cups Basmati rice, washed and soaked for 15 minutes
• ¾ cup Chana dal, washed and soaked for 2-3 hours
• 1 Onion, peeled and sliced
• 1 ½ tbsp Ginger-Garlic paste
• ½ tbsp Garam Masala *
• 2 tbsp Curd, beaten (to avoid lumps)
• 1 tbsp Red chilli powder
• ¼ tbsp Turmeric powder
• 1 Green chilli, deseeded
• 2 Cardamoms
• 2 Cloves
• 1 no. 2” inch Cinnamon stick
• 1 Bay leaf
• 2 tbsp Lemon juice
• 4-5 springs fresh Coriander leaves
• 10-12 fresh Mint leaves
• Salt
• Ghee/Oil

PREPERATION:

• Pressure cook chana dal till soft but not mushy by adding fresh water along with a drop of oil. Once dal gets cooked and cooled, drain the excess water using a sieve and set aside.
• To a heavy bottom cooking vessel add ghee/oil and when ghee/oil gets heated up add cloves, cinnamon stick, cardamoms and bay leaf.
• When the spices start to leave the aroma, add onion and green chilli. Fry till onions are rightly golden in color. Lower the flame and add cooked and cooled dal, salt, ginger-galric paste, turmeric powder and red chilli powder. Mix gently.
• After 2-3 minutes when all the ingredients get mix up, add curd and gently stir with a spoon. Cook till smell of curd disappears (nearly 3-4 minutes).
• When all the ingredients start to tight up, turn off the flame and add fresh coriander and mint leaves and set aside.
• Now in another heavy bottom cooking vessel, bring 5-6 cups of water to boil by adding little salt. When water starts to boil add soaked basmati rice and give it a quick and gently stir.
• Once the rice is soft, using a sieve, drain off the excess water. In the same bowl add half of the rice and top it up with prepared chana dal curry, coriander leaves, mint leaves, lemon juice and garam masala. Cover this with another layer of remaining rice.
• Cover and seal the lid with a foil and place some heavy weight on top of the lid.
• Cook for another 6-9 minutes or till the rice is completely done.
• Serve hot with dahi ki chutney and kaddu ka dalcha.
• Last but not least add your 'love' to make the dish 'YUMMY'.

NOTE: * Garam Masala – 2 Cardamom+2 Cloves+1 2”inch Cinnamon stick are to powdered finely.

UPDATED: This recipe is going to participate in Royal Feast Biryani event by Reva of Kaarasaaram. Reva is hosting this event in celebration of her blog's second anniversary. Happy Bloganniversary.....

This Qubooli is going to participate in MLLA - 18 hosted by Srivalli of Cooking 4 all seasons, event by Susan of The Well-Seasoned Cook.