Tag Archives: Guest Blog

Rohini from Curries and Spices

A software Engineer by profession, now a home-maker by choice, I devote my time mostly to creative activities and learning new things. The result of which are my blogs Curries and Spices and Demystifying Beauty. Apart from this, I also learn Deutsch (German) to keep myself busy and integrated into this new culture.

As a child, food was something I never gave importance to. I ate so that I can live. But growing old teaches us a lot of things, doesn’t it? Now on any given day I have given a major part of my time to plan for what to cook. Now I live to eat (a little exaggerated, but true!)

Like every Indian family, my culinary skills are purely inherited from my mom and grandmom. After marriage, I have learnt a good deal of cooking from my MIL too. So to me, my mom, MIL and my grandmom are the greatest cooks in this world.

Today I have all the reasons to be excited, because this is my first guest post. I have been in Blog hibernation for sometime now due to health reasons. But I do hope I’ll be back to blogging soon, so this guest post might as well be the ice-breaker.

Coming to the recipe, being a Guest post, I knew that the recipe can’t be intimidatingly complex, at the time it should be something special. So this was the only recipe that came to my mind. This is one of my mom’s signature recipes with little changes that only enhance the taste and flavor. Over to our recipe!

Vegetable Kurma (For Rotis)


What we need:

2 cups of Mixed vegetables
(I normally use Cubed Potatoes, Peas, Diced Carrot, Cauliflower florets, Cut Beans. Don’t mind if one ore two of these are missing, you can increase the portion of other veggies)

1 cup of a special vegetable
(This vegetable can be Lauki (Bottle Gourd/Dhoodi/Sorakai) or Chayote (Chow chow) or Squash or Pumpkin) and it acts as the flavor enhancer. So please don’t omit this one. I read this tip in a blog, but can’t remember where :(

Onion – 1, medium sized, sliced
Green chillies – 2 to 3, slit vertically
Garlic – 2 to 3 pods, slivered
Salt – to taste
Turmeric powder – a pinch (Optional)
Water – as needed
Oil – 3 tbsp
Curry leaves – a few
Coriander, chopped – a tbsp

To Grind:

Coconut (fresh/frozen) – 3 tbsp
Roasted gram/Dhalia – 2 tbsp
Cinnamom – 1 small piece
Cloves – 2 to 3
Cumin (Jeera) – 1 tbsp

How to do:

1. Make a smooth paste of the ingredients under ‘To Grind’ with little water.
2. Heat oil in a kadai, and add the sliced onions, garlic and green chillies. Add salt, (turmeric powder, if you are using) and fry.
3. When the onions start to turn pink, add all the vegetables along with a cup of water. Cover with a lid and let them cook on medium-high for 10 to 15 minutes or until done.
Alternatively, you can also cook them in a microwave before hand and add.
4. Once the vegetables are tender, add the ground coconut paste and give a good mix.
5. Let the gravy come to a boil, check the seasoning and remove from flame.

Garnish with curry leaves and coriander and Serve with Rotis.

Rohini is tomorrow’s guest blogger

Hello All,

Tomorrow is Wednesday and our guest blogger is Rohini. We all lovingly call her Ro.

Ro and I share some common interests. Needless to say cooking, but in addition to it, German language and photography. Oh how could I forget, we both are Saggiatarians. ;-) (We both have birthdays and anniversary in December yeay..)

A software engineer turned into a real great home maker. She is a big foodie who doesn’t care about her weight and lovesss to eat a lot. ( I wish I could say that about the weight..:P) She is an excellent mehendi artist. Love her beautiful creations. Be it food or mehendi designs.

Ro is going to share an amazingly tasty and a finger licking recipe tomorrow. So do no forget to drop in.

Today’s Guest blogger is……Chitra !!

Hello Everyone,

Please welcome our today’s guest blogger “Chitra” from abcdsofcooking.blogspot.com

For her introduction go here

As promised please go here to see her first Supper club get together

Alright Chitra take it away….

I often daydream about having my own food cart and thinking about what I would serve in it. This recipe is definitely it. It has been a favorite of mine for many years. I like to revisit it often because there are so many variations to it, depending on what I have on hand. The staple ingredients though are tofu, whole wheat pita, hummus, yogurt. It basically consists of making the tofu and one or two vegetables (I really have liked green pepper and onion in the past) into a North Indian curry. Then I make a hummus sauce with yogurt and some kind of Indian pickle (mango and tomato are my favs) or chutney (mint and coriander are good ones). If I feel like it too sometimes I will chop tomato or cucumber small and throw it in too.

Ingredients:
Whole wheat pita
Tofu/Cabbage Curry
3 1/2 tablespoons veg/canola oil
3/4 block of extra firm tofu small cubes
1/2 cabbage head chopped (I used 1/4 b/c mine was literally larger than my head)
1 teaspoon cumin seeds
pinch of asofoetida (hing)
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1/2 teaspoon garam masala
1/3 teaspoon chili powder
salt to your liking
cilantro
lemon juice – optional
Hummus sauce
2 tablespoons hummus (Sabre brand I like the best)
1/2 tablespoon yogurt (I heart Fage!)
few drops of sauce from mango pickle
(this is where you can experiment with putting in chutney or other pickle sauces if you like it spicy)
warm water is optional if you want to thin it out a bit

Method:
In a non stick pan, put in 1 and 1/2 tablespoons of oil under a low/med flame and throw in small cubes of tofu. Once, the tofu gets cooking, I like to lower the heat a bit. I like to cook the tofu until it is fried on the outside. Every few minutes go back to the pan and just turn the tofu over so that it gets evenly cooked. This may take about 15-20 minutes. Once cooked to your liking, turn off the heat.

In another frying pan, put in 2 tablespoons of oil under a medium flame. When hot, put in the cumin seeds and a pinch of the asofoetida (hing). Shake the pan a bit so the two mingle. When the cumin seed starts to brown a bit, put in all of the spices. Mix them up a bit so that they start to become fragrant but not burn. Then throw in the cabbage and mix very well. Cover the cabbage and cook for about 5 minutes. At this point, throw in the tofu and salt to your liking and mix well and cover again for another 5 minutes until cabbage is tender.

Add chopped cilantro and optional, you can add some lemon juice as well.

For the hummus sauce, combine hummus and yogurt and mix well. Then add in your pickle sauce or chutney, whichever you prefer. I added in some mango pickle sauce even though I had a sore throat but I just love it. You can add some warm water if you want a thinner sauce or more yogurt if you want it to be more sour. If I have sauce leftover, I just put it on the side for extra dipping.

I heat the pita in the oven until the outside is a bit hardened but not too crispy. Cut the pita in half.

For assembly, with a spoon, take the hummus sauce and put it all over the inside of the pita half. (Be careful not to burn yourself as the inside of the pita is full of trapped steam). Fill the pita with the curry and then you can put a little sauce on top. If you decide to put in some tomato and cucumber, I usually like to layer a little bit of curry, sauce, veggies and sauce on top.

I usually have a lot of leftovers so you can eat it again the next day and put it together really fast as if you are making street food for real!

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Wow that was a cool recipe. I am sure very one has gone through the supper link as well. If not go here

Thanks Chitra for taking out time and doing this guest post.

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If you wish to have yourself featured as a guest blogger send me an email. It can contain anything you wish to put in and share with all of us (not necessarily cooking related) your experiences in life, funny moments, etc. You can have a look at the earlier guest posts to have an idea.

Please email me your entries at – deepa[dot]godbole[at]gmail[dot]com (please replace the symbols where necessary)

Pass this message to everyone who wants to be a part of this. I am sure there must be lot of people who would love to share loads from the cooking world and about them, with all of us. Only then we can have this Guest blog series go on and extend it’s duration.

Tuesday is here and our tomorrow’s guest blogger is…….

Hello Everyone,

We are back on one of my favorite days ;). Here we get to know our tomorrow’s guest blogger. So, without wasting anymore time…tomorrow’s guest blogger is “Chitra”

Chitra’s says her blog captures her culinary point of view as an Indian girl born and brought up in the US. You will find traditional recipes, some are re-invented (exactly as she says), which shows her interest in various kinds of cuisines such as Mexican, Thai, Japanese, Middle Eastern, etc. There are also others that we can find which she has gathered from her travels across various places such as Turkey, Greece, Egypt, Japan, Argentina, etc. (what’s left :P). She has always loved cooking and is now her passion and obsession. Her mom is her teaher in cooking and enjoys a lot of cooking vegetarian North Indian food as her father is form Allahabad, India and South Indian food from her mom.

She lives in Brooklyn and  is more involved in community food organizations. She belongs to CSA ( community supported agriculture ) where she receive fruits and veggies straight from the farm, (woah ! way to go).  She is also a volunteer for Slow Food, an organization that believes in traditional, slow cooking methods for preparing foods and am involved with edible school gardens and a community garden in my neighborhood. (Too good girl).

It’s an amazing thing to know that recently she started a Ssupper club, she says it’s basically a restaurant in a home, with her friend Sabra to bring people together and enjoy a home-cooked meal. (Awesome idea). The menu was a blend of Indian and Mexican cuisine and we have plans to expand the event to include music, art and comedy.

Wow it’s amazing to read so much about you. So people am sure you all are excited to come back tomorrow to enjoy a very tasty recipe she is going to share with us. I will definitely be posting a link to her Supper club get-together. Make sure you come back everyone !!!

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If you wish to have yourself featured as a guest blogger send me an email. It can contain anything you wish to put in and share with all of us (not necessarily cooking related) your experiences in life, funny moments, etc. You can have a look at the earlier guest posts to have an idea.

Please email me your entries at – deepa[dot]godbole[at]gmail[dot]com (please replace the symbols where necessary)

Pass this message to everyone who wants to be a part of this. I am sure there must be lot of people who would love to share loads from the cooking world and about them, with all of us.

Kanchan from Personal tadka…..

Hey Everyone,

Todays guest blogger is Kanchan from Personal Tadka. (Personally i like the name Kitchen Gossip. Had voted for that too..) ;)

For her introduction check here.

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When Deepa mentioned about Guest Post couple of months ago, I jumped with joy with “WOW I can do a guest post; Life is Great!!” (Yeah such petty small things about my blog give me pride). So Special Thanks to Deepa for this lovely opportunity.It took me two months to decide what can qualify for a guest post.

I and Deepa belong to same culinary culture – Maharastrian cuisine, so wanted to post something different yet reliable – can’t dare experimenting for my first guest post. So other Indian cuisine that I’ve been familiar for more than a year –is Marwadi cuisine. Me and The Foodie belong to this nuclear family structure, so my one and only trustworthy source of inspiration for Marwadi recipes is The Foodie himself (!!!) and yeah obviously I can’t allow him to steal the thunder for my First Guest Post  (I’m cruel that way :D)

So I preferred backing on this wonderful book by Sanjeev Kapoor on Marwadi cooking. Whoever has eaten even a single dish know the basic fact of Marwadis – no food is completed without whole lot of Oil or Ghee – I went for the Oil and this Deep Fried Recipe – . It’s supposed to be starter-appetizer but it’s more than filling in itself.

Mirchi Bhajiya


You Need:

  • Large Chillies\ Long Pepper:  around 6
  • Potatoes: 2 large- Boiled and Mashed
  • Gram Flour: 1 cup
  • Baking Powder: pinch
  • Asafoetida: pinch
  • Red Chilli Powder: 1 tsp
  • Salt to tase
  • Oil: Deep Frying + 1 tbsp
  • Mustard Seeds: ½ tsp
  • Garlic: 4-5 cloves
  • Turmeric Pwder: ½ tsp

You Do:

  1. Mix the stuffs in Blue with about 1 cup of water to make a smooth batter. Set aside for ten minutes.
  2. Filling- Heat 1tsp of Oil – add mustard seeds follow with garlic. Let them splutter till fragrant.
  3. Add turmeric powder + mashed potatoes + salt – Mix well. Remove from heat and let it cool.
  4. Divide into 6 equal parts and stuff each chilli with a portion of filling.
  5. Heat oil in Kadai for frying. Dip the chillies in the batter and deep fry till golden and crisp.

Serve Hot!!


Happy Cooking and Posting about it !!

Thanks Deepa !! Loved jotting this, looking forward for the post :)

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Thanks so much Kanchan for this very very tasty snack, perfect to go for this weather. Sorry for the delay again. :(

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If you wish to have yourself featured as a guest blogger send me an email. It can contain anything you wish to put in and share with all of us (not necessarily cooking related) your experiences in life, funny moments, etc. You can have a look at the earlier guest posts to have an idea.

Please email me your entries at – deepa[dot]godbole[at]gmail[dot]com (please replace the symbols where necessary)

New posts are welcome. Pass on the word to everyone who wants to be a part of this guest blog series.