Spinach 1 bunch, cleaned and chopped / shredded (I mixed spinach and malabar spinach)
2 potatoes boiled and cut / mashed roughly
1 Onion chopped
1 tsp ginger garlic paste
1 tsp turmeric, coriander powder and garam masala
1 tomato chopped
Oil to cook
1 tsp panch phoran
Salt to taste
Heat a pan, add oil, add panch phoran. Once the seeds begin to splutter, add onions. Let them turn brown. Add the garlic, ginger and fry for a minute. Now add the chopped spinach and cook. The spinach begins to leave water immediately.
You can either blend it, like you do for palak paneer, or you can cook like I did.
Add the potatoes, add turmeric, salt and spices and mix. Add the tomatoes after a couple of minutes.
Cook for 5-10 mins covered until the potato absorbs the flavor and the tomatoes are also done.
Secret Santa is a popular holiday game. In this game, members of a group or community are randomly assigned a person to whom they anonymously give a gift. The Secret Santa tradition encourages gift exchange in groups whose members are not close enough to participate in the alternative tradition of giving presents.
We decided to play this game in Ibexi Bangalore office, to help people of msg ibexi and Ibexi bond together. The main purpose was just to know our colleagues better and end the year on a fun filled note! The game was organized by some of us (Charu, Lakshmi, Ruchi, Arpita, Rachna and I)
The rules and regulations were briefed to everyone. A bowl full of names of Ibexi and msg employees was sent out where everyone picked one chit. The remaining were shared between HR and Admin.
Rules and Regulations-
Each person is Secret Santa for a colleague in office.
You are not supposed to reveal to anyone the name of the person you are a Secret Santa of!
The person will have to guess the name of his/her Secret Santa on 23rd December
You are responsible for buying a gift for the person (whose name you selected by picking up the chit in the bowl)
Gifts are to be sponsored by you only.No reimbursements! :) Gifts can include bookmarks, chocolates, colored pen, a poster of his/her favorite cricketer etc. Simple and inexpensive gifts only.
Cost of gift(minimum Rs – 20 max- Rs 50)
On Friday(23rd December) morning please place a gift near the Christmas tree in office for the person you are Secret Santa for along with a hint/riddle about yourself .This will make it easier for the person to guess his/her Secret Santa.
On 23rd Dec we all will open our gifts and try and guess who our Secret Santa was.(each person will get 2 chances to guess his/ her Secret Santa)
The Secret Santa Finale was being held on 23rd December when we planned to have a small get together and also a closing ceremony for the Secret Santa game :)
On 22nd Dec, we sent out an email to get people excited about the next day. We urged everyone to put in some thought and a bit of effort and get the gifts ready.
On 23rd Dec, people were supposed to be dressed in Christmas colors - Red or green or white. The whole office looked lovely and festive. Even Yashi was dressed in red :)
At 5pm, we met near the Christmas tree. Charu picked each gift and read the person's name for whom the gift was marked and then the riddle. People tried to guess, some got it right, some didn't. But it was good fun :) with lots of laughs and giggles. Here's a collage-
Later, we had some plum cake and snacks. Yashi played secret Santa for Pash and got a huge dairy milk silk from him :)
Prepare the filling-
In a pan, fry chopped onion, potato and tomato. Add the other veggies if using them.
Add turmeric powder and salt. Add paneer and cook till the veggies and paneer is done and combined together.
Prepare paranthas with the flour for as many number of rolls you would need to make.
To prepare and serve the roll-
Place the paneer mixture over the parantha, can also add tomato sauce and some chaat masala and also some coriander chutney for added spiciness.
1 tbsp coriander
2 garlic cloves
1 chopped onion
1 tsp butter / olive oil
Water or borth for soup - 3 cups
Heat a deep pan, add olive oil. Fry the onion and garlic, add veggies. Add water and bring to boil, simmer and let the veggies cook. This will take about 20 mins on medium flame.
Turn off flame, in a blender, puree the soup. Return to pot, heat and serve.
Soak all the above ingredients in rum for at least 24 hours. Stir them once in a while. Use a large jar, because the fruits more than double in size.
When you are set to bake your rum cake, get the following ingredients together.
1/2 cup butter
1/2 cup sugar
1 1/2 cup all-purpose flour
1/8 teaspoon baking soda
1 tsp baking powder
1/4 teaspoon salt
2 tbsps milk
Butter your bake pan pan and set aside.
In a large bowl, cream together butter and sugar until fluffy. Add the egg. Sift together the flour, baking soda, salt, mix this into butter and sugar mix, alternate with milk and do it in 2-3 batches.
Drain the rum from the fruits, roll the fruits in some flour to prevent sinking. Add to the batter.
Bake in preheated oven for 40 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum. Else the cake is rum-doused enough!! Enjoy :)
5 large tomatoes, cleaned and chopped
1 boiled potato cubed
2 cloves garlic minced
1 small onion chopped
1 capsicum / any other chile pepper
1 tablespoon olive oil
1/4 tsp oregano
salt to taste
mozarella cheese - 1 tbsp cubed or grated
For garnish (optional)
Lime juice from half a lime
In a medium micro safe dish, place tomatoes, potato, garlic, onion and green peppers. Drizzle with olive oil. Add salt, cheese and oregano. Mix well to combine. Microwave it for 6- 8 minutes, stirring in between. The tomatoes will turn a darker red and the raw smell will disappear.
Let it cool a bit. At this stage, you can coarsely blend the veggies. (I didn't do it cos I love it this way)
To serve, transfer to a serving bowl and add lime juice and coriander. Serve!
2 cups poha (I used red rice poha)
2 cups - thick curd
jaggery or sugar
Wash poha, drain lightly, keep aside for 5-10 minutes. Fluff up the grains. Serve with curd on top and jaggery or sugar.
Aloo baingan bhujia
3 green brinjals / aubergines, wash and cube
2 potatoes, wash and cube
Oil to fry
1 tsp turmeric powder
1 tsp coriander pwd
salt to taste
1 tsp panch phoran
1 tsp ginger garlic paste
Heat oil in apan. Add the tempering and as they splutter, onion and stir fry till they turn light brown.
Add the cubed potatoes, salt, ginger garlic paste and turmeric and combine. Cook on medium flame for 3-5 mins, stirring in between. Add the brinjals and cook for another 3-5 mins on low to medium flame. Stir fry in between. Add the rest of the dry spices and cook uncovered till the spices and veggies are mixed well. Serve warm.
What do you do when your curd turns sour, or you have too much of it left? I make kadhi if I am serving rice, or I make dahi -aloo ki sabzi which I can serve with chappatis.
4 medium-size Potatoes (boiled, mashed roughly)
1 tsp Turmeric Powder, coriander powder and garam masala/ all spice
1 tsp panch phoran / cumin for tempering 1 cup sour Curd beaten 1/2 cup Water Salt to taste 1/2 tbsp Oil
1 onion chopped
1 tomato chopped
1 tsp ginger garlic
a pinch of asafoetida
Heat the oil in a pan and add panch phoran and asafoetida. Let the seeds splutter. Add onions and fry till lightly browned. Add ginger garlic paste, tomatoes, salt and spices. Cook for a few minutes. Now add mashed potatoes and sauté for about 3-5 minutes. When the potatoes turn a bit crispy, add beaten curd mixed with water.
Simmer for about 2-3 minutes. Do not heat the curd mixture too long, else the curd splits!!
Do you sometimes feel bad when the milk splits but not completely? If it splits completely, you can make various things out of it, but if it doesn't, then we fret over how so much milk has to go waste.
My MIL told me that my bhabhi makes custard when she is faced with such a situation. Today I decided to give it a try :-)
1 cup fruits (I used one banana and half an avocado!)
1/2 litre Milk
2 tbsp Custard Powder (I used Brown and Polson)
Bring milk to boil. Take 3 tbsp of milk from the boiled milk and cool it down a bit to add custard powder. Make a fine paste and keeping milk on low flame, add custard paste, stirring continuously so that no lumps are formed. Turn off flame once desired consistency is achieved. Add sugar and mix well to dissolve it.
Leave it to cool.
Just before serving, add fruits. If you like it chilled, then you should refrigerate it after adding fruits.
Ambrosia is hosting Veggie/Fruit of the Month. This series has been started in 2010 by Priya ofMharo Rajasthan's Recipes. Thanks Priya for this wonderful opportunity. Psst- the secret is this has come to me as a surprise, and a big one too! :-)
For Dec, the fruit is Cucumber.
Yes, Cucumber is a fruit!! Here are some facts about the fruit, source- Wiki-
Cucumbers originated in India !!
The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash and melons. The plant is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and "burpless".
Having an enclosed seed and developing from a flower, botanically speaking, cucumbers are classified as fruits. However, much like tomatoes and squash they are often perceived, prepared and eaten as vegetables.
Cucumbers are usually more than 90% water.
Choosing cucumbers- Choose the cucumbers that are displayed in refrigerated cases, because they are sensitive to heat.
They should be firm to touch. Avoid cucumbers that are yellow, puffy and wrinkled at their tips.
Nutritional Profile- Cucumbers provide us with a variety of health-supportive phytonutrients like flavonoids, lignans and triterpenes. Cucumbers are an excellent source of vitamin K, molybdenum, vitamin C, potassium,
magnesium, manganese, and vitamin B5. They also contain the important nail health-promoting mineral silica!
Cucumber for Beauty!!
Cucumber reduces dark circles and swelling around the eyes. After a long day's work, Cucumber eye pads
can be very very relaxing! Cucumber mixed with mint is a very good face pack.
Cucumber paste helps reduce blemishes too. Cucumber and the skin share the same level of hydrogen, it helps in relaxing the skin.
The regular intake of cucumber juice is very useful both internally and externally.
So cucumber that has so many benefits, should definitely feature in our kitchen! Let's go now to to the rules of the event-
The dish can be anything -muffins, rice dishes, fired, chutneys or juice but with cucumber as main ingredient.
The dish can be any course of the meal. (starters / main dish / beverage etc)
The recipe can be veg or non veg, eggs are allowed in baking.
The recipes have to be new and no archived entries are allowed!
Post the recipe in your blog from 14 Dec 2011 to 15 Jan 2012. Multiple entries are welcome!
Include the logo as it is manadatory and it helps spread the word.
Use the link tool below to link your recipe.
In case you are not able to link-
Please send in your entries to richapriyanka [at] gmail.com with "Veggie/Fruit of the Month - Cucumber" in the subject line with you rname, blog url and Recipe name and Url.
Non bloggers can send in your recipe details along with the picture to the above email and I will post your recipe in your blog.
Shall we get to cooking then? :-)
Wait!! You can win yourself a cookbook from Infibeam.com upto Rs 500! This is a sponsor-free giveaway, and my way of saying thankyou to all you lovely people participating in this event.
Participate in the event as per the rules and leave me a comment on this post.
This is valid only for bloggers in India!
Follow me on Blogger and tweet about my giveaway!! append with #ambrotos
I eagerly await your entries!! Begin linking now!!
Sabudana / Tapioca – 1/2 cup (raw)
Milk- 1 cup
Coconut milk – 1 cup (I made this using packaged coconut powder, you can make fresh)
Sugar – 3/4 cup
Water – 1 cup
Ghee/ butter – 1 Tbsp
Wash and soak the sabudana in just enough water for 1 hour or so.
To make the kheer a little less sticky, heat ghee in a wok, add drained sabudana and mix gently. Do this for 2-3 mins.
Now add enough water to cover the sabudana and cook till the pearls are transparent. Add more water if needed. Now add milk and sugar and cardamom powder (I hate the taste!). Mix well till sugar is dissolved and consistency thickens.
At this stage, add the coconut milk and simmer. Continue stirring in between. Turn off the heat when kheer is of the consistency you prefer.
Sabudana kheer thickens on cooling. To ensure correct consistency, add more milk if needed after taking off from stove. Else add cold milk and mix well before serving. It tastes best when cool.
French toast with some fruits and coffee makes for an awesome Eggy breakfast on any day!
salt to taste
1/2 cup milk
6-8 slices brown bread
butter (I used olive oil, you can use anything you prefer)
Break eggs into a wide bowl (to allow you to dip your bread), beat the eggs. Add salt, milk and mix.
In a non-stick pan, add butter / oil. Do not overheat or make it smoky!
Dip the bread slices, one at a time, into the bowl letting slices soak up egg mixture for a couple of seconds, then carefully turn to coat the other side. Transfer each slice immediately to the pan, let it turn brown on one side. Turn over and brown the other side as well.
Serve hot with coffee / tea.
If you like your French toast sweet, add sugar to the mix omitting the salt and serve with honey or maple syrup!
I am really sorry for procrastinating this post until now. I have been caught up with a lot of things on my personal front and did not find much time to blog. I made half this post and it had been pending since mid Nov!! Anyhow now let's move on to the roundup.
I am thankful to Charitha (whose blog link is taking us elsewhere WTF!) for this opportunity.