Tuesday, May 30, 2017

Mutton or Beef Soup with Root Vegetables


So we (read 'me') have been trying to eat light since a week and this soup is the result of that determination. We love soups for dinner but don't experiment a lot as it's just a 'dump into a pot and you are ready to go' kind of soups that we have. By 'pot' I mean pressure cooker cuz it's such a time saver. We usually like clear soups, so its been a while since I've tried a recipe that needs blending of everything together. My kids enjoy clear soup too and that is a blessing. It really is an easy and nutritious meal option when you are running short of time to make anything elaborate. To aid our impromptu soup making plans, we usually buy 'soup bones' ie, request the butcher to give us marrow bones whenever we buy meat and freeze them in batches of half a kilo each. On rare occasions that we manage lunch with extra food left over from the previous day, we simply thaw a bag of bones (ha!) and pressure cook it into a steaming bowl of goodness for a quick and simple dinner. Slurp!

Sunday, May 28, 2017

Brookie ~ A Cross Between a Brownie & a Cookie


Folks, I've been waiting to share this recipe with you since February this year. It's been a really long wait because I lost the recipe that I had jotted down on a piece of paper. Perhaps this is why you see older recipes making their appearance on the blog much before than in comparison to the newer ones. By some stroke of luck, I found the piece of paper but it was still not an accurate recipe so I tried out the recipe once again yesterday and while the brookies baked I simply scribbled and played around with this 'invitation'. The birth of the brookie happened quite by chance. What was destined to be a double chocolate chip cookie was underbaked and turned into a soft mound of chocolatey goodness with a few cracks on top. I know that the other version of a brookie is a combination of choco chip cookie dough and brownie and is a visual treat as well, but trust me, the brookie takes you to a whole new level of deliciousness. Let me explain why. Firstly, its a cookie, so it automatically qualifies as an accompaniment to a nice, tall glass of milk. Secondly, its a brownie, so you can totally indulge in it at any time, one brookie at a time. Portion control people! (don't eyeroll at me now - Haha!). Fine! I don't have a thousand reasons why you should make it but I seriously think you should. You can thank me later!

Tuesday, May 23, 2017

Millet Semiya & Mango Kheer Using Condensed Milk


We in Dubai are just gearing up for the summers. I know that in India, folks are experiencing the peak of it and getting to eat mangoes and other seasonal goodies is perhaps the only consolation. This year in particular we haven't gone hullabaloo about mangoes at home although my husband has bought and enjoyed many of them secretly (by hiding them in the fridge) I haven't really gone overboard trying out new recipes. I feel pretty lackluster now, like I have somehow missed the moment, because mangoes will go out of season before we know it, at least the Indian ones will. But then, its a blessing to be in Dubai as we get to enjoy fruit from all over the world, irrespective of what season it is. 

We had a guest for lunch a few days ago and as usual the hubs and I split up our duties. The menu was drawn up and the work divided. Usually, he makes the starter(s) and the meat curries while the rice breads, rice and dessert is my domain. Before I started with the dessert I decided to have a dekko at the stuff I had instead of buying something new. Every year I have this ritual of taking stock of ingredients that I have and beginning to clear them up before we go on our annual vacation. Although a vacation is not on the cards this year, I decided to look through my fridge and pantry and picked up stuff that I had bought and never used. I found a pack of millet sevai/semiya which my friend Lakshmi had gifted me in India last August. Thankfully it had not crossed its expiry date and I knew I had to use it up fast. A tin of condensed milk also popped out and I decided to marry them off together and make a simple vermicelli/semiya kheer. Then it occurred to me that mangoes had not been transformed into anything magical in my kitchen this season. It would be such a shame if I didn't play around with some mango recipes, for the sake of my own satisfaction if not to impress the guest. 

Monday, May 22, 2017

Fig & Almond Muffins ~ Eggless & Dairy Free


The nicest thing about families that understand you as a food blogger is when they share your passion for all things food. Whether it is buying props for my photography, ingredients for my cooking or letting me know about food related events that are happening in the city, my family always goes out of its way for me. The huge collection of props that I've amassed over the years is thanks to my hubby, brother and sis-in-law because they never miss an opportunity to generously buy stuff for me. Over the past few months, my brother has been travelling a lot and each time he returns it is like having Santa come over with a goodie bag full of exotic things for me :-) From beautiful knives, cheeseboards, bowls, cups, spoons and coasters to spices, dry fruits and chocolates I have been truly spoilt for choice! 

During the last couple of months I was gifted a lot of dry fruits and after eating many of them I decided to put them to better use. Since baking is my passion I kept looking for recipes that would fruitfully (pun not intended!) mask the ingredients so that my kids would eat them. They aren't such big fans of dry fruits and will hardly go beyond a bite. These muffins were the perfect choice as I could cleverly hide some almonds in them too! Yep, mums can be sinister that way :)

Pineapple & Green Chilli Chutney


Summer is finally here! It's the best time to make the most of the season's bounty. While I do have a couple of mango recipes to be tried out, I decided to share this lovely chutney recipe with you that I made with pineapples. I actually started out to make pineapple jam but was discouraged by the amount of sugar used and decided to make something savoury. I was inspired by my Mango Chutney recipe that I had made a while ago. It tastes great as a spread on chapathis or bread and if you have grown up enjoying jams and preserves like I have, then you must try this one. 


I had made it some time ago though, I just got around to posting the recipe now. So what have you been upto folks? Cooking and enjoying a lot of mangoes I bet! If you have any recipe requests please do send me a mail on ruchikrandhap@gmail.com and I'll try my best to share the recipe.

Thursday, May 11, 2017

Beef (or Mutton) Pepper Curry


A couple of days ago when I set out to make lunch I was wondering what to prepare. It had been a while since I had tried out a new meat recipe and to be honest I have become a little lazy to hunt for anything new and generally like to stick to my tried and tested collection of recipes. When it's beef or mutton I only like to make 'sukka' out of them as it is fast and simple but then when I saw my collection of beef recipes I decided that it was about time I added a new recipe there. Here's what I currently have on the blog under the 'beef' category (of course, the mutton recipe collection has some recipes that can be made with either mutton (goat meat or lamb) or beef)

Beef Chilli Fry *(Mangalorean)
Beef Sukka *(Mangalorean)
Beef or Mutton Devil *(Mangalorean)
Tongue Curry  *(Goan/East India/Bombay Style)
Beef Fry  *(Kerala Style)
Pepper Beef *(South Indian-Chinese Fusion Style)
Simple Meat Stew  *(Mangalorean)

So I started to make a dish on my own. Added a bit of this and a bit of that and decided to make something with a hint of green, more like a green masala base. However, as I started to prepare the masala, more ideas popped into my head and I ended up making something totally out of the box. Some ingredients were fried before being ground and that added a whole dimension and depth of flavours to this dish. I can vouch for the fact that this dish can be made with mutton and chicken too and can be served with any carb you please - plain white rice, boiled rice, pulao,  neer dosa, dosa, idli, sanna, chapathi, poori (yes!), cous cous (yes, yes!), kuboos (and why not?!), ragi muddhe (steamed finger millet balls) and maybe even corn tortillas! See! The possibilities are endless!

Sunday, May 7, 2017

Beetroot Chilli Garlic Brown Rice


Folks, I am having a super duper busy week ahead and this was the case for the past couple of weeks too! My thoughts wander to my blog every so often and I want to hop in here to tend to it but it just ain't happening. Got some draft posts that I need to clear so I've been trying to edit pictures every now and then (my laptop is permanently perched on my little breakfast table now so I check comments and other random things in between my kitchen chores). Today I leave you with this beautiful, vibrant and very flavourful brown rice that is packed with nutrition. When the Farmer's Market was on here in Dubai (it just closed for the season last Friday) I had picked up some lovely beets with their greens. I truly believe that there is nothing more wonderful than eating fresh and eating clean. It's like your whole system revels in it. This happens to me magically every time I visit the FM and buy farm fresh produce and enjoy the goodness in myriad different ways over the week. While the beet greens found their way into simple dal, I made this rice with the beets. Normally, we don't have any takers for beetroot. While the husband detests anything that remotely qualifies as 'sweet' the kids may or may not eat it depending on how sweet the beets happen to be. Too fussy, I know. So the best trick to get them to eat beetroot is to grate it and add it to salads, bake with them (they make for gorgeous red velvet cake, trust me) or add them to soups or make flavoured rice like I just did.

Tuesday, May 2, 2017

Indhacha Peetachi Mani | Fishtail Palm Sago Pudding ~ Gluten Free & Vegan Traditional Mangalorean Sweet


It's been quite a while since I posted a traditional Mangalorean recipe. Today as I sifted through my draft posts I found this recipe for a lovely Mangalorean pudding which in Konkani is called as 'MaNi' (the pronunciation of the 'N' is made with a little twist in the tongue). The main ingredient of this pudding, 'Indache peet' as it is popularly called in the Konkani dialect spoken by Catholics is derived from the trunk of the Caryota Urens tree. Caryota Urens is the botanical name for the fishtail palm. In the olden days, everyone used to have at least one or two trees in their backyard and the flour was a must-have ingredient in every Mangalorean pantry. Some people still follow the tradition and stock it all year round to be quickly cooked into a thin gruel and drunk by anyone having an upset tummy. I have had this concoction for as long as I can remember, especially during my childhood when my mother used to make it and mix some milk, a pinch of salt and a little sugar to taste. The drink was satisfying and delicious. I will post the recipe soon.

Tuesday, May 30, 2017

Mutton or Beef Soup with Root Vegetables


So we (read 'me') have been trying to eat light since a week and this soup is the result of that determination. We love soups for dinner but don't experiment a lot as it's just a 'dump into a pot and you are ready to go' kind of soups that we have. By 'pot' I mean pressure cooker cuz it's such a time saver. We usually like clear soups, so its been a while since I've tried a recipe that needs blending of everything together. My kids enjoy clear soup too and that is a blessing. It really is an easy and nutritious meal option when you are running short of time to make anything elaborate. To aid our impromptu soup making plans, we usually buy 'soup bones' ie, request the butcher to give us marrow bones whenever we buy meat and freeze them in batches of half a kilo each. On rare occasions that we manage lunch with extra food left over from the previous day, we simply thaw a bag of bones (ha!) and pressure cook it into a steaming bowl of goodness for a quick and simple dinner. Slurp!

Sunday, May 28, 2017

Brookie ~ A Cross Between a Brownie & a Cookie


Folks, I've been waiting to share this recipe with you since February this year. It's been a really long wait because I lost the recipe that I had jotted down on a piece of paper. Perhaps this is why you see older recipes making their appearance on the blog much before than in comparison to the newer ones. By some stroke of luck, I found the piece of paper but it was still not an accurate recipe so I tried out the recipe once again yesterday and while the brookies baked I simply scribbled and played around with this 'invitation'. The birth of the brookie happened quite by chance. What was destined to be a double chocolate chip cookie was underbaked and turned into a soft mound of chocolatey goodness with a few cracks on top. I know that the other version of a brookie is a combination of choco chip cookie dough and brownie and is a visual treat as well, but trust me, the brookie takes you to a whole new level of deliciousness. Let me explain why. Firstly, its a cookie, so it automatically qualifies as an accompaniment to a nice, tall glass of milk. Secondly, its a brownie, so you can totally indulge in it at any time, one brookie at a time. Portion control people! (don't eyeroll at me now - Haha!). Fine! I don't have a thousand reasons why you should make it but I seriously think you should. You can thank me later!

Tuesday, May 23, 2017

Millet Semiya & Mango Kheer Using Condensed Milk


We in Dubai are just gearing up for the summers. I know that in India, folks are experiencing the peak of it and getting to eat mangoes and other seasonal goodies is perhaps the only consolation. This year in particular we haven't gone hullabaloo about mangoes at home although my husband has bought and enjoyed many of them secretly (by hiding them in the fridge) I haven't really gone overboard trying out new recipes. I feel pretty lackluster now, like I have somehow missed the moment, because mangoes will go out of season before we know it, at least the Indian ones will. But then, its a blessing to be in Dubai as we get to enjoy fruit from all over the world, irrespective of what season it is. 

We had a guest for lunch a few days ago and as usual the hubs and I split up our duties. The menu was drawn up and the work divided. Usually, he makes the starter(s) and the meat curries while the rice breads, rice and dessert is my domain. Before I started with the dessert I decided to have a dekko at the stuff I had instead of buying something new. Every year I have this ritual of taking stock of ingredients that I have and beginning to clear them up before we go on our annual vacation. Although a vacation is not on the cards this year, I decided to look through my fridge and pantry and picked up stuff that I had bought and never used. I found a pack of millet sevai/semiya which my friend Lakshmi had gifted me in India last August. Thankfully it had not crossed its expiry date and I knew I had to use it up fast. A tin of condensed milk also popped out and I decided to marry them off together and make a simple vermicelli/semiya kheer. Then it occurred to me that mangoes had not been transformed into anything magical in my kitchen this season. It would be such a shame if I didn't play around with some mango recipes, for the sake of my own satisfaction if not to impress the guest. 

Monday, May 22, 2017

Fig & Almond Muffins ~ Eggless & Dairy Free


The nicest thing about families that understand you as a food blogger is when they share your passion for all things food. Whether it is buying props for my photography, ingredients for my cooking or letting me know about food related events that are happening in the city, my family always goes out of its way for me. The huge collection of props that I've amassed over the years is thanks to my hubby, brother and sis-in-law because they never miss an opportunity to generously buy stuff for me. Over the past few months, my brother has been travelling a lot and each time he returns it is like having Santa come over with a goodie bag full of exotic things for me :-) From beautiful knives, cheeseboards, bowls, cups, spoons and coasters to spices, dry fruits and chocolates I have been truly spoilt for choice! 

During the last couple of months I was gifted a lot of dry fruits and after eating many of them I decided to put them to better use. Since baking is my passion I kept looking for recipes that would fruitfully (pun not intended!) mask the ingredients so that my kids would eat them. They aren't such big fans of dry fruits and will hardly go beyond a bite. These muffins were the perfect choice as I could cleverly hide some almonds in them too! Yep, mums can be sinister that way :)

Pineapple & Green Chilli Chutney


Summer is finally here! It's the best time to make the most of the season's bounty. While I do have a couple of mango recipes to be tried out, I decided to share this lovely chutney recipe with you that I made with pineapples. I actually started out to make pineapple jam but was discouraged by the amount of sugar used and decided to make something savoury. I was inspired by my Mango Chutney recipe that I had made a while ago. It tastes great as a spread on chapathis or bread and if you have grown up enjoying jams and preserves like I have, then you must try this one. 


I had made it some time ago though, I just got around to posting the recipe now. So what have you been upto folks? Cooking and enjoying a lot of mangoes I bet! If you have any recipe requests please do send me a mail on ruchikrandhap@gmail.com and I'll try my best to share the recipe.

Thursday, May 11, 2017

Beef (or Mutton) Pepper Curry


A couple of days ago when I set out to make lunch I was wondering what to prepare. It had been a while since I had tried out a new meat recipe and to be honest I have become a little lazy to hunt for anything new and generally like to stick to my tried and tested collection of recipes. When it's beef or mutton I only like to make 'sukka' out of them as it is fast and simple but then when I saw my collection of beef recipes I decided that it was about time I added a new recipe there. Here's what I currently have on the blog under the 'beef' category (of course, the mutton recipe collection has some recipes that can be made with either mutton (goat meat or lamb) or beef)

Beef Chilli Fry *(Mangalorean)
Beef Sukka *(Mangalorean)
Beef or Mutton Devil *(Mangalorean)
Tongue Curry  *(Goan/East India/Bombay Style)
Beef Fry  *(Kerala Style)
Pepper Beef *(South Indian-Chinese Fusion Style)
Simple Meat Stew  *(Mangalorean)

So I started to make a dish on my own. Added a bit of this and a bit of that and decided to make something with a hint of green, more like a green masala base. However, as I started to prepare the masala, more ideas popped into my head and I ended up making something totally out of the box. Some ingredients were fried before being ground and that added a whole dimension and depth of flavours to this dish. I can vouch for the fact that this dish can be made with mutton and chicken too and can be served with any carb you please - plain white rice, boiled rice, pulao,  neer dosa, dosa, idli, sanna, chapathi, poori (yes!), cous cous (yes, yes!), kuboos (and why not?!), ragi muddhe (steamed finger millet balls) and maybe even corn tortillas! See! The possibilities are endless!

Sunday, May 7, 2017

Beetroot Chilli Garlic Brown Rice


Folks, I am having a super duper busy week ahead and this was the case for the past couple of weeks too! My thoughts wander to my blog every so often and I want to hop in here to tend to it but it just ain't happening. Got some draft posts that I need to clear so I've been trying to edit pictures every now and then (my laptop is permanently perched on my little breakfast table now so I check comments and other random things in between my kitchen chores). Today I leave you with this beautiful, vibrant and very flavourful brown rice that is packed with nutrition. When the Farmer's Market was on here in Dubai (it just closed for the season last Friday) I had picked up some lovely beets with their greens. I truly believe that there is nothing more wonderful than eating fresh and eating clean. It's like your whole system revels in it. This happens to me magically every time I visit the FM and buy farm fresh produce and enjoy the goodness in myriad different ways over the week. While the beet greens found their way into simple dal, I made this rice with the beets. Normally, we don't have any takers for beetroot. While the husband detests anything that remotely qualifies as 'sweet' the kids may or may not eat it depending on how sweet the beets happen to be. Too fussy, I know. So the best trick to get them to eat beetroot is to grate it and add it to salads, bake with them (they make for gorgeous red velvet cake, trust me) or add them to soups or make flavoured rice like I just did.

Tuesday, May 2, 2017

Indhacha Peetachi Mani | Fishtail Palm Sago Pudding ~ Gluten Free & Vegan Traditional Mangalorean Sweet


It's been quite a while since I posted a traditional Mangalorean recipe. Today as I sifted through my draft posts I found this recipe for a lovely Mangalorean pudding which in Konkani is called as 'MaNi' (the pronunciation of the 'N' is made with a little twist in the tongue). The main ingredient of this pudding, 'Indache peet' as it is popularly called in the Konkani dialect spoken by Catholics is derived from the trunk of the Caryota Urens tree. Caryota Urens is the botanical name for the fishtail palm. In the olden days, everyone used to have at least one or two trees in their backyard and the flour was a must-have ingredient in every Mangalorean pantry. Some people still follow the tradition and stock it all year round to be quickly cooked into a thin gruel and drunk by anyone having an upset tummy. I have had this concoction for as long as I can remember, especially during my childhood when my mother used to make it and mix some milk, a pinch of salt and a little sugar to taste. The drink was satisfying and delicious. I will post the recipe soon.