An Incredible Valentine !!

A heart is not judged by how much you love, but by how much you are loved by others. -           Frank Morgan 

And unconditional love is the best thing (though not the only thing) that I would want from my Valentine. Yes, that is what the ASUS Zenfone gives me. Many would find it incredible that a phone can actually display what has traditionally been considered as a human quality. But isn't love all about feeling great or even awesome about oneself ?? And more importantly, it lets one be oneself without making one take a guilt trip. Read on to find the reasons why this phone is the perfect Valentine -

1. It makes me feel beautiful. Thanks to the 5 MP camera ( with comes with brightness enhancing lenses which is a first at this price ) that captures me in all my moods on any given occasion, I have all the arsenal required for a little self gratification. No wonder all my girlfriends keep wondering why my pictures turn out better than theirs'. 

2. It keeps me entertained all the time. It answers all my queries, keeps me updated on the latest happenings, plays out my favorite songs and even my favorite videos. The 64 GB (expandable) memory takes care that I do not run out of memory as I carry my personal entertainment channel with me wherever I go. 

3. It is dependable. Unlike boyfriends who have cricket matches / football matches, booze buddies and what not buddies, it provides me unconditional company. All the care that it has ever asked for is a little bit of charging and it is good to go for hours and hours. Also, it does not come with a disapproving mother who is always on the lookout for opportunities to tick me off for getting close to her son.

4. It has that 'flaunt' factor with looks to die for. Don't we all wish for that dishy hunk/gorgeous chick as a trophy boyfriend/girlfriend to make others turn green with envy ?? Well, this phone scores a perfect ten on that criteria. Especially for girls, do check out the lovely red one !!

5. It knows when to shut up without any protests. Yes, we girls have our moods and we just want to play reclusive for sometime. It could be a tiff with someone close or maybe those exam scores that are nothing to write home about or even without any tangible reason. It happens to all of us and we are entitled to those quite moments. Unlike a person, a phone can be set on a silent mode anytime and for as long as one wishes. 

Still looking for more reasons ??

6. It ensures that I get to catch my favorite flicks at my favorite multiplex. That too first day first show. And makes sure that my travel plans are right on schedule with a reserved train/bus/flight ticket booked from the comfort of my sofa.

7. It is cheaper than the combined cost of a Valentine's day dinner, gifts, roses and a card. Yes...that one's a clincher.

This post is written for ASUS Zenfone. To buy it, click here . Meanwhile check out the lovely video !!

Angoori Rabdi (And a Happy Valentine's Day!!)

'Angoori Rabdi' or 'chenna'/ricotta cheese' balls soaked in flavored thickened milk can be called as a distant cousin of the Bengali dish 'Rasmalai'.  However it is made richer by the addition of almonds, kesar and pista. Though it takes time to prepare the chenna and reduce the milk,  this is one dish which can truly qualify as a labor of love !!

Read on for the recipe -

Preparation Time - 1 hour

Ingredients -

• 2 litres whole milk
• 3-4 tbsp vinegar
• 1 tsp maida /all purpose flour
• 4-5 tbsp chopped almonds
• 3-4 tbsp pista
• 1/2 tsp gulkand
• 1-2 pandan leaves / kewda
• 2 cups sugar + 3 tbsp
• 3 tbsp condensed milk
• 2 pinch saffon strands
• 2 pinch cardamom powder

Preparation - Bring half of the milk to boil in a saucepan. Do not let it boil for more than 4-5 mins.

Dilute the vinegar with equal amount of water and add to the milk. This should be sufficient to separate the cheena from the green colored water. However if the water still looks milky, add some some water-vinegar mix. Once all the chenna is separated, add a few ice cubes and 2-3 cup water to the saucepan. This prevents the chenna from cooking further.

Strain all the chenna and wash it under running water to remove any traces of vinegar. Gather it in a piece of cheesecloth/muslin and hang for 20-30 mins to remove excess water.

Transfer to a plate. Knead it with the heel of your palms for 10 mins to get a uniform mixture. Add the maida at this stage and knead for another 5-6 mins.

Divide into 25-30 lumps and shape each into a smooth ball with no visible cracks on the surface.

Add the 2 cups sugar along with 5 cups water to a pressure cooker. Let it boil for 5 mins before adding the chenna balls. Close the lid and cook for 25-30 mins. Remove from the flame and allow to cool down to room temperature.

Boil the remaining milk along with the pandan leaves in a wok till it reduces to half. Add the sugar, saffron, cardamom powder, condensed milk and half of the dry fruits. Simmer for 2-3 mins before adding the chenna balls (squeeze them with light fingers to remove excess sugar solution before adding to the rabdi) and the Gulkand. Switch off the flame.

Allow to cool down before putting into the refrigerator. Garnish with a few strands of saffron, rose petals and more chopped cashews/almonds.

Serve chilled.

Click here for rasmalai recipe !!

Puddina ( Maltese Bread Pudding )

Gooey, moist and loaded with cocoa and dry fruits, this Maltese bread pudding had got a very festive  feel to it. And that is what makes it a perfect dessert for a Valentine's day dinner.

When I made this recipe, I was in a hurry. I did not have time to soak the bread and hence it could not pick enough moisture. Also I had set the timer for 45 mins and did not check in between. So, it cracked up due to loss of moisture which made for a sorry sight. Else, it turned out perfectly delicious.

Without much ado, read on for the recipe -

Preparation Time - 1 hour

Ingredients -

• 1/2 of a bread loaf (thick and crusty is better)
• 3/4 cup sugar
• 1 tbsp cornflour
• 1 tbsp custard powder
• 2 tbsp cocoa
• 1 egg
• 1/2 cup cherries
• 1/2 cup sultanas
• 1/2 cup cashews
• 1/2 cup almonds
• 1/2 tsp vanilla essence
• 3-4 tbsp whisky/rum/sherry (optional)

Preparation - Tear up the bread into small pieces and soak them in water for 30 mins. Drain and squeeze out all the water and mash it up in a big bowl.

Add sugar, cornflour, custard powder, cocoa, cherries, sultanas, cashews, almonds, whisky/sherry and vanilla essence to the bowl (keep aside some of the cherries and dry fruits for decorating). Break the egg into the bowl. Mix up everything.

Cooking - Pre-heat an oven to 180 degrees celcius for 10 mins.

Pour the pudding mixture into a baking tray. Decorate with cherries and dry fruits.

Place in the center of the oven and bake for 34-45 mins or till a toothpick inserted into the center comes out clean.

Allow to cool down.

Cut into generous pieces and serve.

Mango Ginger Puliogare

Mango ginger is not a very common spice and quite a few folks would have never come across it. Belonging to the ginger family and possessing a smell that mimics mangoes, it is usually added in chutneys and some pickles too. And in Odisha, I have seen people frying it up and adding it to farsan, chat, dal, etc. I feel that it does lend a special flavour to any dish.

However when I was making Pulihora or Puliogare yesterday, I realized that I was out of the spice powder. There was no time to go to a shop or make a batch myself at home, so I made a rather simple recipe by adding mango ginger instead of any spice. Of course, I put in the usual tempering but nothing else. And my family was blown away with the result. Even my three year old loved it.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

• 1  1/2 cup cooked rice
• 1 1/2 tsp mango ginger
• 1 tsp tamarind juice (adjust as per taste)
• 2 tsp sugar
• 1 sprig curry leaves
• 1/3 tsp mustard seeds
• 4-5 fenugreek seeds
• a pinch of asafoetida
• 2-3 dry red chilis (byadgi)
• a handful of peanuts
• 2 tsp oil
• salt to taste
• cilantro for garnishing

Preparation - Cook the rice in a regular manner (pan/pressure cooker/electric cooker). Keep aside for 5 mins.

Cooking - Heat the oil in a wok. Add the peanuts and fry for 1-2 mins. Remove and keep aside.

Add the broken red chili, mustard seeds, fenugreek seeds, curry leaves and asafoetida to the same wok. Fry for 30 secs.

Add the tamarind juice, 3-4 tbsp water, salt and sugar. Let it boil for 2-3 mins till it turns thick.

Add the cooked rice and mango ginger. Mix in. Cook for 2 mins.

Finally mix in the peanuts and cilantro. Remove from flame.

Serve hot !! (I served it with a brinjal raita /dahi baigana)

Which one would you buy ???

Ever known the feeling of being cheated by a loved one ?? Well...it is akin to what shopaholics feel when their favorite online retailer goes on to behave like this !! We all happen to know about the contributing factors that enables an online retailer to offer discounts on a product but selling something at a premium ??

Despite all that hooplah surrounding these online ventures and the funding that they receive, buying that first big ticket item (expensive saree/ gold or diamond jewellery/ branded watch) online is what can be called a leap of faith. Cash on Delivery/ easy returns policy are some of the factors that build consumer confidence but the greatest attraction remains that one gets the product at a lesser price.

It was yesterday that I posted an article about the biggest online watch sale on Jabong but this is what I came across today. Sharing this with you guys even if it means contradicting what I posted yesterday (the post has been deleted).

What is your pick ??

Or

check the price printed towards the top right corner !!

Poppy encrusted Rohu Fish Fry

Was in a very relaxed mood this Sunday after a great dinner @ Village restaurant (Total Mall, Sarjapur) and did not want to ruin the mood by indulging in too much cooking. Hence decided to keep it simple with a fish fry and a simple vegetarian side along with dal-chawal. But did not want to repeat the regular style that we usually adopt while making the fish. That is when I noticed the packet of poppy seeds peeking out from the grocery bag (which was unpacked as I was feeling lazy) and decided to go for an encrusted fish fry. The mild flavours that I used in the marinade complemented the nuttiness of the poppy seeds. While I used fish slices which still had bones in them, I feel that this would taste even better with fish fillets.

Read on for the recipe -

Preparation Time - 10-12 mins (plus 30-40 mins marination time)

Ingredients -

• 4 slices of Rohu fish
• 4 garlic flakes
• 2 green chilis
• 4 tbsp coriander leaves
• 4 tbsp poppy seeds
• 1 egg white 
• 1/2 tsp corn flour
• 2 pinch turmeric
• 2 pinch black pepper
• 4-5 tsp oil
• salt to taste

Preparation - Make a paste out of the garlic, green chili and coriander leaves. Add salt and turmeric to the paste. Rub it all over the cleaned fish slices and allow to rest for 30-40 mins.

Beat the egg white with the cornflour, pepper and a little salt. 

Cooking - Heat the oil in a non stick frying pan. 

Remove the fish from the marinade and coat it with the egg wash.

Place the fish slices over the pan and drizzle the poppy seeds generously all over the pieces.

Sri Lankan Egg Curry

"Why egg curry ?", asked my husband."Why not egg curry ? Eggs are wonderfully delicious and they also contain a bit of almost every nutrient that we need. And they actually help us lose weight as they are incredibly filling. Plus they  provide protection from eye disease, blood clots, strokes, heart attacks, and promotes healthy skin and hair", I replied back. Argument won, we had a comforting egg curry and white rice for lunch.

Even if I were to ignore the above health benefits, I would still go for eggs. An egg curry seems special when compared to any vegetarian fare yet it is somehow comforting than any non vegetarian preparation. For me and lots of other folks, egg do not fall into the 'strictly non vegetarian' category. And I know for sure that almost everyone enjoys a good egg curry. Here is a simple Sri Lankan style egg curry recipe that I picked up from the internet and modified it a bit . Yeah you guessed it right...it is the Peter Kuruvita effect !!!

Read on -

Preparation Time - 25 mins

Ingredients -

• 2 eggs 
• 1 small onion
• 1 small tomato
• 1 cup coconut milk
• 1 tsp Sri Lankan Curry powder
• 1/5 tsp turmeric powder
• 1/4 tsp chili powder
• 1 pandan leaf
• 1 sprig curry leaves
• 1 green chili
• 3 tsp oil
• salt to taste
• cilantro for garnishing

For curry powder -

• 2 tbsp coriander seeds
• 1 tsp fennel seeds
• 1 tbsp cumin seeds
• 1 tsp black pepper
• 3 cardamon pods
• 2-3 dry red chilis
• Sprig of curry leaves
• 1 1/2 inch long cinnamon stick
• 1 teaspoon rice
• 1 tsp turmeric powder

Preparation - Heat a frying pan. Add all other spices (except for turmeric) mentioned under 'For curry powder' and roast till they give off their fragrance.

Remove from flame and allow to cool down. Grind into a fine powder and mix turmeric with it. Since this is more than what you need for the curry, keep the rest of it in an air-tight bottle in the fridge.

Boil the eggs for 10 mins. Immerse them in cold water for a minute, crack them and remove their shells.

Chop the onion into medium sized pieces and the tomato into smallest possible bits.

Cooking - Heat the oil in a wok. Pierce the eggs with a fork and add to the wok. Sprinkle a little salt and fry then for 3-4 mins till they turn brown on all over. Remove and keep aside.

Add the onions to the same wok and fry till translucent. Add the turmeric, chili powder and sri lankan curry powder and fry for a minute.

Add the tomatoes and cook till mushy.

Add the coconut milk along with 1/2 cup water. Throw in curry leaves, slit green chili and pandan leaf. Add salt and bring it to a boil.

Add the eggs and cover with a lid. Let it simmer for 6-7 mins.

Remove from the wok and garnish with chopped cilantro.

Serve hot with white rice.

Note - Sri Lankan egg curry is traditionally served with Idiyappam.