Life 'n' Such

I have no idea where this recipe got its name from; but Shanbhag’s mom said it really is called Abu Bakr. So here you go, recipe for making Abu Bakr. I think it is little bit like uttapa. You could make a meal out of it, or best for like breakfast/brunch.

Ingredients:

1 cup udid daal, white colored lentils,
water for soaking, and grinding
1 onion chopped,
1 or more green hot pepper chopped,
fresh ginger chopped,
few curry leaves, chopped,
few small pieces of fresh coconut, (we didnt have coconut and curry leaves, when we made it, but it was still great)
salt as per taste
oil for cooking

Method:
Soak the lentils for 2 hours in water. With using very little water, grind the lentils in a mixer/blender. The mixture should be little bit coarse and really thick. Add the chopped onions, peppers, ginger, curry leaves, coconut, salt to this. Put lots of oil in the frying pan, and using your hand pat the mixture gently on the pan, a thick layer. Make a circle. Put a couple tablespoons of oil on the top surface. Cover the pan with a lid and cook for sometime; the base should get crisp and golden red in color. Flip and cook till done.

Best eaten hot with coconut chutney or cream cheese (makhan).

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Most people like cauliflower, and if they don’t, they should try this recipe. It is delicious and a common recipe from Maharashtra.
Simple cauliflower recipe from Shanbhag’s Mom.
Ingredients:

chopped cauliflower,
chopped potatoes ,
oil for cooking,
garlic paste or chopped,
red chilli powder (mirchi),
turmeric (haldi),
Method:

In oil, add the garlic, after it sizzles for a bit, add the chilli and turmeric powder. Be ready with the chopped vegetables, because the spices can burn quickly if left unattended. (Been there, done that )

Add the vegetables quickly. Fry for 6-8 minutes, then cover and cook on medium heat till done. When the vegetables are tender, leave it uncovered for a few minutes.

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Mom’s kitchens are the best places to find excellent recipes, whether its my  mom, or any mom; they have their own style of cooking, they  are like Ratatouille; a dash of this and a dash of that, and they come up with some of the best recipes ever!

The next few recipes I am going to put up are from Shanbhagâ??s Moms. Mangalore is a place in South India which has very distinct cooking styles and recipes. This recipe for making chicken curry, is a very traditional recipe which is followed by most south Indians. Aunty must be in India by now.
Ingredients:  

1 kg chicken (approx 2 lbs),

dried ingredients for roasting:

• 1 cup coconut (fresh preferably or dessicated)
• 1 tbsp coriander (dhania) seeds,
• 1 tbsp cumin (jeera) seeds,
• 10-12 fenugreek (methi) seeds,
• 1 inch cinnamon stick (dalchini),
• 4-5 cloves,

10 dried red chillis,
1/2 tsp turmeric (haldi),
1-2 tsp garlic paste,
2 medium size onions chopped,
oil for cooking,
water for cooking,
salt as per taste
2 onions chopped,
2 tomatoes chopped,
1/2 tsp tamarind (imli) concentrate
1 cup coconut milk or water
Method:

In oil, sautee spices then add garlic, the dried chillis, and turmeric (haldi). After cooled, grind the mixture with a little water (fine paste like or little bit coarse).

Fry 2 onions in oil, add 2 chopped tomatoes, and tamarind to it. Add chicken pieces, fry for 5 minutes on medium high. Add the roasted and ground coconut spices mixture. Boil with water or the coconut milk. Add salt as per taste.

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Follow the recipe for making Roghan Josh (the previous recipe on this site). Just one more ingredient; add 1 cup beaten yogurt (or sour cream for richer taste) along with the spices. Thats it.

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One more from the khana khazana of my dear mil. Roghan Josh is another popular meat preparation in Kashmir. It is served with steamed rice or pilaf. This is a quick recipe for making Roghan Josh.

Ingredients:

fresh meat pieces 2 lbs (preferably lamb or goat)
oil for cooking,
garlic paste,
salt as per taste,
few cinnamon sticks,
spices: 2 tsp red chilli powder (mirchi), 1/2 tsp fennel powder (saunf), 1/2 tsp garam masala, 1/2 tsp corriander powder (dhania powder), 3/4 tsp turmeric (haldi)
water for cooking,
3-4 tsp fried onion paste,

optional: 1 tsp masala tikki (blend of spices from Kashmir); if using masala tikki, then do not put the other spices.

Method:

First in some oil, fry the meat pieces with cinnamon stick, garlic paste, and salt till color changes.

Add 1/2 cup water and spices (or masala tikki) to this. Fry till water evaporates. Add the onion paste, and about 2-3 cups of water. Pressure cook on high for 2 whistles. Then leave it for about 10 minutes on medium heat. Turn off the heat, and let the pressure cooker cool down on its own.

2 Comments | In: Food, Kashmiri, Recipes | | #