VCC 368, 369, 370, 371 - Mamidikaya Pulihara, Dry fruit Laddu, Mamidi Charu, Bobbatlu

These traditonal Ugadi festival recipes are kindly contributed by Sharmi to the group cookbook project - You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of these recipes - mamidikaya pulihara (mango rice), dry fruit laddu, mamidi charu (mango rasam), and bobbatlu (puran poli) are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 367 - Mutton Liver curry

This recipe is of another very traditional Mangalorean dish kindly contributed by Karishma to the group cookbook project - You Can Cook' for 'Feed a Hungry Child' campaign.

Mutton Liver curry recipe

Ingredients:
1/2 kg mutton liver

Broil (dry roast) on a tava.
5 red chillies
1/2 tsp jeera
13 pepper corns
1/2 tsp mustard
2 pieces cinnamon
3 cloves
1 tbsp corriander
1/2" haldi

Fry on hot coals - grandma's instructions, I do it on a tawa again but it doesn't have the same taste
1 medium onion
2 cloves garlic
1/2 a coconut grated

Method: Grind all roasted ingredients into a paste. Boil liver in hot water till cooked, then cut into 1" pieces. Fry the ground masala in a teaspoon of oil. Add liver & some of the water it was boiled in. Let it bubble for 10-15 minutes. Add boiled potatoes. Add salt and tamarind to taste. Season with ghee and a medium onion.

Kim's notes: If you want a thicker curry, add a cup of first extract of the coconut milk after the salt & tamarind but before seasoning it.

Goes best with Sannas (rice cakes) or red rice.

[vkn]Folks - over to you the volunteering taste-testers for a picture and result's report.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 366 - Chicken Jeere Miri

Here is another very traditional Mangalorean dish recipe kindly contributed by Karishma to the group cookbook project - You Can Cook' for 'Feed a Hungry Child' campaign.

Chicken Jeere Miri (Chicken with Jeera & Pepper) recipe

Ingredients:
1 kg chicken
3 big onions
7 cloves garlic small
1/2" ginger
1 tsp jeera
1 tsp khus khus
1 tsp pepper corns
8 - 10 long red chillies
1/2" haldi
1" cinnamon
4 cloves
tamarind as big as pigeons egg (grandma's instructions, I would say walnut sized)

Method: Cut the chicken. Grind all other ingredients into a fine paste. For seasoning: in 3 tbsps oil fry 1 small onion till brown. Fry the masala in it. Put chicken and fry for 10 minutes. Add required (2 cups maximum) quantity of water. Let it cook for a while. Adjust salt.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 365 - Prawn Pickle

This is another Mangalorean dish recipe contribution by Karishma to the group cookbook project - You Can Cook' for 'Feed a Hungry Child' campaign.

Prawn Pickle recipe

Ingredients:
200 small prawns shelled. (250-300 gms)
Add salt and keep aside for 10 minutes. Fry in a deep pan without oil. After water evaporates, put 2 tbsps gingelly/til/sesame oil and fry till done.

Masala:
15-20 long red chillies
1" ginger
1 pod garlic
pinch of jeera
1/2" turmeric
1 tsp salt

Method: Grind with 2-3 spoons of vinegar or as required. Fry masala in 2 tbsps gingelly oil for 20 minutes. Add prawns and fry for another 10 minutes. When cool, bottle it.

Kim's Notes: Yes 10 minutes if you plan to keep the pickle for awhile. If eating immediately you may like a softer texture to the prawns & cook it for less time, but if you plan to preserve the pickle, the prarns need to be cooked till they are hard otherwise the pickle will spoil.

Over to the volunteering taste-testers for a picture and results report.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 364 - Red Chutney

Here is another Mangalorean dish recipe kindly contributed by Karishma to the group cookbook project - You Can Cook' for 'Feed a Hungry Child' campaign.

Red chutney recipe

Method: Heat 1 tsp Coconut oil. Add 2 dried red chillies and 1 tsp toor/arhar dhal or urad dhal. Grind with 1/4 coconut, salt and vinegar to taste.

Kim's note: This red chutney goes very well with Dhalwada.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 363 - Dhalwada/Chattambade

This heirloom Mangalorean dish recipe is kindly contributed by Karishma to the group cookbook project - You Can Cook' for 'Feed a Hungry Child' campaign.

Dhalwada/Chattambade (Bengal gram Nuggets) recipe

Ingredients:
1 cup channa dhal
1" ginger
1 medium onion
3 green chiilies
1/2 tsp corriander powder
8-10 stalks fresh corriander leaves
Salt to taste
Oil for frying

Method: Rinse & soak the channa dhal overnight. In the morning, grind coarsely without any water (its better if some gram pieces are still whole). Mix with finely chopped onions, ginger, chillies, corriander leaves & corriander powder. Add salt to taste. Shape into flat wadas in your palm & deep fry till golden. Serve hot with mint or corriander chutney or tomato sauce.

Kim's Notes: Some people add a little soda bicarb to get them to fluff up. A variation on this is to add 1/2 cup of finely grated or coarsely ground fresh coconut. If you need to add water when grinding in a modern food processor, dry it out by adding besan once ground. Complete comfort food in Mangalore. Akin to Pakodas of Northern India.

Over to volunteering taste-testers for a picture and result's report.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

With Loving Hands

Here is another poem written by Nasra Al Adawi, a renowned Omani poetess. She has kindly contributed this poem to be included in some pages of our group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign. Please give it a reading and let her know what you think.

With Loving Hands

No one knows
How to fill
Hunger
In swirls of air

Then quench
All thirsts
With cup of emptiness

Yet with united hands
Juicing love to water
That quenches thirsty souls

Hand in hand
Mixing tenderness dough
Baking daily bread
That satiates hungry mouths

So all it takes
Deep loving hands
That caters soul food
To quench thirst and hunger

Copyright 2007 Nasra Al Adawi

Quench

This poem is written by Nasra Al Adawi, a renowned Omani poetess. She has kindly contributed this poem to be included in some pages of our group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign. Give it a reading and let her know what you think.

Quench

In love sprinkles
Feed me
Heartily dishes of your soul
Alighting life in me
A candle when it’s flamed
Starving for a flame
Pour hunger aches away
To silence my starving walls
In hot meals for this tiny tummy
And when you weave food delicacies
Scatter love all over
Quenching hunger

Copyright 2007 Nasra Al Adawi

Heads up!

This is 4-month-17-day-old Advait holding his heads up without bobbing and began making his first crawls.

Folks - let me also give you a heads up on our 4-month-old Feed a Hungry Child campaign that we had embarked with your enormous support.

Stuff that mattered so far,

1. A brilliant project team - Dilip/Rushina/Chandrika/Rinku/Kala/Megha/Sonu/Anita/Jennifer and we are growing. E-mail contact details of the team members are here.

2. You Can Cook group cookbook project - gathered 380+ recipes, out of which 365 traditional/heirloom recipes will be chosen to be included in the book.

3. Dilip is spearheading the campaign doing a marvelous job and coordinating the virtual team members as a project manager.

4. Rushina is now taking care of the content development aspect of the gathered recipes as an SME (subject matter expert) along with Chandrika/Kala/Anita doing collation of recipes/proofreading/editing/standardization/formats/taste-testing/photo-shoots, etc.

5. Chandrika is the SME book publication and web content development working along with her team Sonu and Megha; website is now under construction. The starter page is here - www.feedahungrychild.org

6. Rinku is the SME fundraising - now working on fund collection, management, and distribution strategies. A trust is being formed as legal at Palakkad, Kerala (my native place). The actual campaign will kickstart by sponsoring the feeding of 10 children daily who will be chosen for a year with effective from April 17, 2007, (mom's day). We are all eagerly looking forward to this event.

7. Megha's creation has now been chosen as the official FEEDAHUNGRYCHILD.org logo. Hope you like the smiling effect? See the logo below.

8. Jennifer intends to take care of the marketing and sales aspects of the campaign.

HELP NEEDED - We are on a look out for a few more volunteers to taste-test the group cookbook project recipes, shoot photos, and to report their finds using a questionnaire. Please do let us know if you are interested to take on taste-testing of a few chosen recipes.

More later.

FEEDAHUNGRYCHILD.org new official logo

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 362 - Mann

This heirloom dish recipe is kindly contributed by Jyotsna to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

In Jyotsna's own words, "it is a herirloom recipe called Mann and is a sweet, unleavened cookie made with flour and jaggery."

The recipe details of mann are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 361 - Paramannam

Here is another traditional Ugadi festival dish recipe kindly contributed by Swapna to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of paramannam are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 360 - Ugadi Pachadi

This traditional Ugadi festival dish recipe is kindly contributed by Swapna to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of Ugadi pachadi are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 359 - Damaloo

fried potatoes

Here is another superdelicious traditional Kashmiri dish recipe kindly contributed by Nancy Raina to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Damaloo Recipe (Fried potato curry)
(Unedited)

Ingredients:
Potato ----------------------1/2 kilogram (round and medium size)
Thick curds-------------------3 tablespoons
Water-------------------------3 cups
Vegetable oil------------------ ½ liter(for frying)
Salt to taste

Spices:
Aniseed powder--------------3 tea spoons
Dry ginger powder----------1 tea spoon
Kashmiri red chilly powder-----3 tea spoons
Garam masala------------------1 table spoon
Corriander powder-------------1 tea spoon

Seasoning:
Bay leaves-----------------2 nos
Cloves-----------------------3 (crushed)
Aesofoetida -------------1 table spoon (dissolved in water)
Cinnamon -----------------(2" size pieces ) 3nos

Method:
1. Pressurecook the potatoes for 5 minutes. Cool and peel off the skin. With a plastic tooth-pick or knitting needle prick each potato all round. See that pricks are deep and all over.
2. Heat oil in a wok or kadai, put all the potatoes in it, and deep fry on slow fire. Don't turn too often. Let one side be done then turn. While turning sprinkle aesfoetida water on the potatoes. Fry it till it is dark brown all round. Take out and keep aside.
3. Remove excees oil from the vessel. Leave 2 table spoons and add rest of the seasoning.
4. Slow down the heat, add well beaten curds, stir well. Add all the spieces except garam masala. Fry for 2 minutes. Now add fried potatoes, water, and salt. See that potatoes are soaked in water. Cover the vessel with lid and boil it on slow fire till the water is absorbed and potatoes are soft.
5. Garnish with garam masala, boil for 2 minutes and serve hot or cold with rice or nan (indian bread)

Finished product - the potatoes when cut open should be red inside out, soft & juicy.
[vkn]I have cooked and taste-tested this recipe, and the above picture is the end-result of it. Superdelicious! Do try it out.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 358 - Kabargha

This traditional Kashmiri dish recipe is another kind contribution by Nancy Raina to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Kabargha Recipe (Fried Lamb Chops)
(Unedited)

Ingredients:
1 Lamb (rib portion) ------------- 500 Gms (1lbs)
2 Milk------------------------------------- 500 Ml
3 Curds----------------------------------- 1 Cup
4 Water-----------------------------------1/2 Cup
5 Ghee (clarified butter) ------- 2 Cups
6 Corn starch--------------------------1 Tblsp

Spices:
1 Fennel powder-------------------1 Tblsp
2 Dry ginger powder------------------1/2 Tsp
3 Garam masala-------------------------- 1 Tblsp
4 Bay leaves---------------------------------2 Nos
5 Nutmeg-------------------------------------A Pinch
6 Black cardamom------------------------4 Nos (Crushed)
7 Pepper powder-----------------------------1 Tsp.

Method:
1 Take lamb pieces in cooker along with water, milk, salt and all the spices except Garam Masala and pepper powder. Boil it till it is cooked and tender or presurise it for 10 mts.
2 Take curds, beat it well, add Garam Masala and pepper powder.
3 Marinate mutton pieces in curd mixture for atleast 1hour.
4 Mix corn starch to it properly.
5 Take ghee in a (non stick preferably) frying pan and deep fry each piece till dark brown and red. The fire should be very low.
6 Serve hot. Fry just before serving.

End product: Chops will be dark brown and crisp. Even bones will be brittle to chew.

Over to taste-testers.

VCC 357 - Naaduirh Churamh

Here is another traditional Kashmiri dish recipe kindly contributed by Nancy Raina to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Naaduirh churamh (lotus roots fry) recipe

Ingredients:
1. Lotus root ---------------1/2 kilogram. (Select pieces with closed ends and less mud)
2. Vegetable oil-----------------------1/2 liter
3. Kashmiri chilli powder--------------2 teaspoon
4. Salt to taste.

Method: Peel off the thin outer layer of lotus roots with peeler and cut into 2" long pieces. If there is mud soak it in luke warm water and clean each piece with a tooth pick or knitting needle inside each hole. Cut it again longitudinally into four pieces, clean well, wash, and drip dry. Take oil in a kadai or wok. Heat oil and put a handful at atime to fry. Deep fry till dark brown and crisp. Take out in a strainer to drain out oil and keep aside till all are done. Put salt and chilli powder. Rub it through all the pieces. Serve hot. It should be fried just half an hour before serving, so that it remains crisp.

Finished dish should be appealing tasty dark brown crisp pieces like potato fingers.

[vkn]We are on a look out for a few volunteering taste-testers. You Can Cook this dish and join the group cookbook project's taste-testing team.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 356 - Bottlegourd Raita

This is another Kashmiri dish recipe kindly contributed by Nancy Raina to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Bottlegourd Raita recipe
(unedited)

Ingredients:
Gourd (fresh and tender)------------1/2 killogram
Thick curds--------------------------2 cups
White cummin powder---------------1 tea spoon
Black cummin------------------------1 tea spoon
Green chillies-------------------------2 nos
Pepper powder-----------------------1/4 teaspoon
Salt to taste

Method: Peel off the skin of bottle gourd tiil whole greenness is gone. Grate it on the big size grater. Put it in a pressure pan and boil till cooked or pressure cook for two minutes after first whistle. Cool it, strain the water. Take curds in a serving bowl. Beat the curds well, add all the spices and salt. Cut chillies into small pieces and remove the seeds. Add to the mixture. Now add strained gourd to it. Mix properly so that every thing mixes well. Serve with rice or chappati as side dish.

Finished product should be small strands of gourd in white mixture with green chillies floating arround. Note: Rub black cummin seeds on your palms and put it in the raita. It gives very good flavour.

[vkn]We are on a look out for a few volunteers. You Can Cook this dish and join the group cookbook project's taste-testing team. Over to you.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 355 - Mahchh (Lamb mince kofta curry)

Here is another Kashmiri lamb dish recipe kindly contributed by Nancy Raina to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Mahchh recipe (Lamb mince kofta curry)
(unedited)

Ingredients

For kofta
1 Minced meat (not fine, a little granular) --------500gram(1 lbs)
2 Vegtable oil----------------------------------1 table s

Spices:
1 Kashmiri red chilly powder---------------------------1 table spoon
2 Fennel powder------------------------------------------------1 tablespoon
3 Dry ginger powder------------------------------------------ ½ tea spoon
4 Coriander powder-----------------------------------------1/2 tablespoon
5 Garam masala----------------------------------------------1 tablespoons
6 Black cardamom (coarsely crushed)---------2 tspoons
7 Black cumin seeds----------------------------2 teaspoons
8 Salt------------------------1 teaspoon
9 Egg---------------------1

Mix these spieces with mince meat along with oil and egg; leave it for half an hour.

For gravy:
Seasoning:
1 Bay leaves------------------------------------ 3 nos
2 Cinnamon -------------------------------------3 pieces 2"size
3 Aesfoetida-------------------------------------small pinch
4 Cloves (crushed)---------------------------3nos
Salt to taste

Spices:
1 Kashmiri chillipowder---------------2 table spoons
2 Aniseed powder---------------------------2 table spoons
3 Corriander powder----------------------1 table spoon
4 Cummin powder----------------------------1/2 table spoon
5 Dry ginger------------------------------------1/2 tea spoon
6 Garam masala-----------------------------1 table spoon
7 Water--------------------------------------1 glass
8 Vegetable oil----------------------------1/2 cup
9 Salt to taste

Method:
1 Take mince meat rub in spices nicely.
2 Smear little oil to your hand, take a lemon size ball of mince, and shape into elongated rolls of this shape.
3 Take oil in non stick-pan and fry all the koftas till light brown and keep aside.
4 Remove excess oil and add seasoning to it. Fry for two minutes.
5 Add all the spieces ( except garam masala) water and salt.
6 Put all the fried koftas and boil it till cooked. If necessary pressurize it for 5 minutes.
7 Add garam masala and serve hot with rice or nanbread or parontha.

End product should be dark brown koftas in thick red garvy.

[vkn]We are on a look out for a few volunteers. You Can Cook this dish and join the group cookbook project's taste-testing team. Over to you.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

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VCC 354 - Roganjosh

This original Kashmiri lamb dish recipe is kindly contributed by Nancy Raina to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Roganjosh (Lamb curry) recipe
(unedited version)

Ingredients:

1 LAMB (LEG PART)---- - 1000 GM. (2lbs)

2 VEGTABLE OIL--------1 CUP

3 THICK CURDS---------- ½ CUP

4 WATER-------------------- 2 GLASSES

SPICES:

1 KASHMIRI RED CHILLIES---- 2 Tblsp

2 FENNEL POWDER-----------3 Tblsp.

3 GINGER POWDER----------------1/2 Tblsp.

4 CORIANDER POWDER---------1&1/2 Tblsp

5 SUGAR---------------------------------1/2 Tsp.

6 GARAM MASALA------------------1 Tblsp

SEASONING:

1 ASAFOETIDA----------------------------SMALL PINCH

2 BAY LEAVES----------------------------- 3 LEAVES

3 CLOVES (CRUSHED)---------------------4 NOS

4 CINNAMON 1" SIZE----------------------3 STICKS

5 BLACK CARDAMOM (CRUSHED)----3 NOS.

6 Salt to taste.

Method:

1. Heat oil in a pressure coocker, add all the seasonings, and let it fry for few seconds.

2. Now add washed lamb and fry it till whole water is dried and it leaves the oil. Add sugar and fry to make it more red. Mutton pieces should be fried till red all round. The fire should be slow.

3. Beat curds well, add to it, and stir well. Now add all the spices except Garam Masala. Fry till all the curds is absorbed.

4. Now add water, close the lid, and cook till tender or pressurize for 10 mts, if necessary.

5. Now add garam masala; boil till gravy thickens and oil floats on top.

END PRODUCT: Mutton pieces should be red inside out with little gravy. Serves about 10 people.

Nancy's note: "In original Kashmiri dishes mustard oil was used. Oil has to be heated to smoking point and then use it, so that the pungency goes off, but I have been using only refined oil all through, does not make much difference."

[vkn]I have taste-tested this recipe as it is today, and the above picture is the end-result of it. Superdelicious! Do try it out.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 353 - Stuffed Capsicum

This delicious dish recipe is kindly contributed by Swapna to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of stuffed capsicum are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 352 - Navroze Pulao

This is another traditional Parsee pulao recipe cooked on Navroze or New Year; kindly contributed by Meher Shroff to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign. Folks - enjoy your Ugadi week with this pulao. Happy Ugadi!

Navroze pulao recipe

This is a pullao cooked on Navroze or New Year.

I. Wash 1 kg meat and cut.
II. Grind kothmir, 5-6 green chillies, adoo lasan, 1 tsp jeera.
III. Powder taj ailchi lavang.
IV. Marinate meat in ground and powdered masala along with 500 gms dahi for 3 hours.
V. Brown 3 - 4 onions. + meat. Cook on slow fire in curd only. NO WATER.
VI. Cook 1 ½ cup rice. First fry cumin seeds, when they start popping, put in crushed cinnamon, cardamom, cloves and peppercorns and stir for a while. + sugar and allow it to caramelize. Stir in onion rings and sauté until they become brown in colour. Add the rice, nutmeg powder and salt. Mix well. Fry for 10 minutes. Now add the water and cook rice.
VII. Cut and fry 500 gms potatoes. Boil and slice 3 hardboiled eggs.
VIII. Layer meat potatoes egg and rice. Pour gravy on sides. Seal and cook on slow flame. Serve with fried mewo on top.
IX. Serve with Pulao Curd (hang 500 gm curd to remove water. + 4 - 5 chopped green chillies, 2 tbsp sugar and kothmir.)

[vkn]You Can Cook this dish. We are on a look out for a few taste-testers. Join us at the 'You Can Cook' for 'Feed a Hungry Child' campaign group cookbook project.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 351 - Jardaloo Ma Gosht

Here is one more traditional Parsee dish recipe kindly contributed by Meher Shroff to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Jardaloo Ma Gosht (Apricot Meat Stew) recipe

Ingredients:
2 Tbsp. Oil
1 cup Potato, sliced thin
2 Onions, finely sliced
3 cloves Garlic, minced
¾ inch Ginger, minced
1 lb. beef or lamb or chicken, cubed (substitute with potaot and cauliflower for a vegetarian version)
2 inch Cinnamon stick
1 tsp. Salt or to taste
8 oz. dried pitted (no seeds) apricots soaked in 1 cup water for at least 4 hours
1 tsp. sugar

Method:
1. Saute potato strips in oil, until brown. Keep aside.
2. Fry finely sliced onion in oil till golden brown. Add garlic, ginger and cook 5 minutes.
3. Add meat, cook for 5 minutes. Add cinnamon stick, salt and ½ cup warm water and simmer, covered, 15 minutes.
4. Add 2 ½ cups water and continue simmering, covered, till ½ cup gravy remains.
5. Heat sugar in a pan and allow sugar to brown. When sugar gets dark brown, add soaked apricots together with the water in which they were soaked.
6. Bring to the boil, lower heat, cover and cook for 10 or 15 minutes till apricots are soft.
7. Add apricots, together with their syrup, to the meat. Heat meat mixture and serve, garnished with potato strips.

[vkn]You Can Cook this dish. We are on a look out for a few taste-testers. Join us at the 'You Can Cook' for 'Feed a Hungry Child' campaign group cookbook project.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 350 - Laganu Custard

Here is another Parsee dish recipe which is traditionally served at Parsee weddings; kindly contributed by Meher Shroff to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Laganu Custard recipe

Ingredients:
1 litre milk
5 tbsp sugar
2 slices bread
1 tsp butter
3 eggs
vanilla essence
rose water
ailchi jaiful pwd
Almonds or cashewnuts chopped
small bowl of fresh cream

Method:
1. Boil milk with sugar and let it simmer on slow flame for 20 to 25 mts.
2. Soak the bread in cream and keep for a while then add to milk. Keep stirring till it thickens.
3. Remove from fire and cool and add beaten eggs and butter.
4. + ailchi jaiful pwd, vanilla, rose water and nuts.
5. Pour in greased dish and bake till brown.

[vkn]You Can Cook this dish. We are on a look out for a few taste-testers. Join us at the 'You Can Cook' for 'Feed a Hungry Child' campaign group cookbook project.

VCC 349 - Parsi Murghi na Farcha Recipe

Here is another very traditional Parsee dish recipe kindly contributed by Meher Shroff to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Parsi murghi na farcha are pieces of chicken marinated in a gently flavored masala paste, dipped in crumbs and beaten eggs and fried.

Parsi Murghi na Farcha Recipe

Ingredients:
6‑ 7 tender chicken breasts
1 teaspoon Garam Masala
1 tablespoon of minced fresh mint
1 tablespoon coriander powder
2 tablespoon cumin powder
2 Serrano green chiles, minced
Salt to taste
1 teaspoon sugar
2 tablespoons vegetable oil
2 eggs, beaten
1 tablespoon cilantro leaves, minced
2 cups dried plain breadcrumbs
Oil to panfry

Method: Make slits in the chicken breast. Marinate it with a mixture of the Garam masala, mint, coriander powder, cumin powder, green chilies, sugar, salt and vegetable oil. Allow the chicken to marinate for at least 2 hours in the refrigerator. In a bowl combine the eggs and cilantro leaves. Create an assembly line B marinated chicken, eggs, breadcrumbs ‑ placed on a flat plate. Now first dip the chicken in the breadcrumbs and then the egg wash. Panfry it until done.

Chef Sudhir's tip: Do it this way; the eggs seal the juices and the chicken is more tender this way. The best way to tell if the chicken is cooked is to poke a knife through it. If no water seeps out from the chicken, it is cooked.

[vkn]You Can Cook this dish. Join us at the 'Feed a Hungry Child' campaign's group cookbook project. We are looking out for a few taste-testers.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 348 - Luganno Sahas

This is also a very traditional Parsee dish recipe kindly contributed by Meher Shroff to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

In Meher's own words, "This is white fish cooked in a sauce which is a high point of a wedding menu. In Mumbai traditionally only pomphret is used."

Luganno Sahas Recipe

Ingredients:
6 to 8 steaks of white fish
2 medium onions, finely sliced (1/2 cup)
2 tbs. finely chopped hot peppers
1 green hot pepper, slit
6 cloves garlic, finely chopped or 3/4 tsp. garlic powder.
1/4 tsp. cumin seeds, slightly pounded, or cumin seed powder
2 tsp. all purpose flour
2 1/4 tsp. salt
6 cherry tomatoes
2 cups water
2 cups vinegar Blend in a bowl
1 tbs. Worcestershire Sauce Blend in a bowl
1 tbs. sugar Blend in a bowl
1 egg
3 tbs. vegetable oil

Method: In a pan heat oil and saute onion till soft yellow (not brown). Drain excess oil. Add celentro, chopped green pepper, slit green pepper, garlic, and cumin seed. Blend well and cook on low heat for 5 minutes. Add flour and blend to a smooth paste,then add water gradually and mix well. Bring mixture to a boil, add 1 tsp. salt and simmer, covered, on low heat for 10 to 15 minutes. Add slices of fish and t tsp. salt and continue cooking till fish is cooked. Then add whole tomatoes. Let this cool then add mixture of vinegar, Worcestershire Sauce, sugar, and egg. Tilt pan to allow mixture to flow evenly over fish. Place pan on heat and cook 5 minutes longer before serving. Do not boil.

[vkn]You Can Cook and taste-test this dish. Join us at the 'Feed a Hungry Child' campaign!

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 347 - Ghambar Nu Papeta Ma Gosht

Here is another very traditonal Parsee recipe perfected and kindly contributed by Meher Shroff to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

In Meher's own words, "this is a meat dish cooked at “Ghambars”. Ghambar, was originally the celebration to offer thanks to God, for the four different seasons, on which the prosperity of the world depended. These were free but today, in our sub-continent in the month of 'Dae', in memory of our departed ones, special food is cooked. As it is not possible to feed the whole community free, it is on nominal subscription so that all may eat together on a table, rich and poor, not only in wealth but in intellectual knowledge, with the idea of meeting together, to learn from each other."

Ghambar Nu Papeta Ma Gosht Recipe

Ingredients:
Serves 8

1 kg fatty mutton, clean wash and cut into medium sized pieces.

Grind into a smooth paste with water:
60 grms ginger
20 cloves garlic
1 tsp white cummin seed
6 small green chillies
8 big dried red chillies
1 1/2 tsp salt

Mix together and keep aside garam masala:
4 cinnamom sticks, 2" long
13 black peppercorns
10 cloves,
8 white cardamoms
8 black cardamoms

400 grms tomatoes, peel and finely chop
750 grms potatoes, cut with skin into medium size pieces
and boil until just tender. Deep fry until
golden brown in oil
400 grms onion, peel and finely chop

Method:
1. In a pan heat 8 tbsps oil.
2. Add in and fry until golden brown the onions.
3. Add the masala paste and fry for 2-3 minutes.
4. Add water, from time to time, to avoid sticking.
5. Add in the meat and fry until brown.
6. If the meat sticks to the pan, add a little of the tomato puree.
7. Add in the garam masala and fry for a minute and then the tomato puree.
8. Add into the pot 1 1/2 cups water.
9. Cover with lid and cook in the oven for 1 1/2 hrs or until meat is tender on 300 degrees.
10. Add potatoes 10 minutes before serving.
11. Serve hot with rotlies or crisp bread and Gor Amli nu Kuchumbar and Lime.

Recipe courtesy of Zarine S. Mavalvala

Over to volunteering taste-testers.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 346 - Sweet and Sour Vegetable Stew

We have received quite a few very traditonal Parsee recipes today perfected and kindly contributed by Meher Shroff to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

In Meher's own words, "Those unfamiliar with the term Parsees, we are a miniscule community mostly residing in Western India and all over the globe here there and everywhere. Most Mumbaites know us a fun loving community "khao piyo mauj manao" with special accent on the "khao and piyo". In fact as I just read somewhere "The fun of being a Parsee lies also in the celebratory nature of our festivals, and the richness of our cuisine". Most non Parsees angle for invitations to Parsee weddings only for the "Lagan nu Bhonu" the special spread of dinner traditionally eaten off banana leaves. I have tried to include a few of the recipes served at our weddings. I love traditional cooking, but I tried to find recipes which had definitive amounts in ingredients, becos I just "eye ball" ingredients when I cook!! Hope you like these recipes as much as I have enjoyed sharing them with you and hope you are able to incroporate some of them in your book. In the language of my scriptures "Ushta Te" - may much happiness be unto you."

So here is Meher's first Parsee recipe,

Sweet and Sour Vegetable Stew Recipe

Ingredients:
100 gms carrots
4 potatoes
2 sweet potatoes
100 gm green peas
2 tomatoes
2 large onions
Kothmir
5 green chillies
1 tsp each Haldi & Chillie pwd
Some currants and kajoo & dried apricots
Vinegar and sugar to taste

Method:
1. Cube the carrots, potatoes, and sweet potatoes and fry.
2. Brown chopped onions.
3. To the onions, add chpd tomatoes, kothmir, green chillies, haldi and chilly pwd.. Fry well till flavours come out.
4. Add fried veggies. Mix and fry well.
5. Add v little water and cook till veggies are done.
6. Add vinegar and sugar. Add currants kajoo and apricots. The stew is ready.

[vkn]Folks - would you like to volunteer and taste-test any of these recipes and send us a report along with its picture. Here is a questionnaire kindly prepared by Rushina for the volunteering taste-testers of the group book project 'You Can Cook' for 'Feed a Hungry Child' campaign.

- Which recipe(s) did you make?
- Were the instructions clear?
- Did you have to make any changes or adjustments to either the instructions or the ingredients (examples: more or less water? Seasoning, Spicing, cooking times, Were the amounts of ingredients correct? etc.) Please list all changes you would suggest.
- Did the recipe perform as described? What suggestions do you have to improve it? (Ex: were the flavors balanced? Did you or would you change anything to improve it? Etc.) Please list the same.
- How did your tasters respond to it? Please list comments.
- How would you rate the ease or difficulty of this recipe and would you be inclined to make it again? IF no – why?
- How would you like to be listed in the acknowledgments?

Over to you.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 345 - Coriander Pachadi

This delicious pachadi recipe is another kind contribution by Swapna to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of coriander pachadi are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 344 - Kashmiri Modur Polav

Here is another very traditional Kashmiri dish recipe perfected by Anita's mother. This is Anita second recipe kindly contributed to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of Kashmiri modur pulav are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 343 - Maharashtrian Paparia

This very traditional Maharashtrian family dish recipe is kindly contributed by Anita to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

In Anita's own words, "Have been meaning to contribute a recipe for the longest time.. First, I wanted to make something specially for the occasion...but the recipe I had in mind relies on a spice-mix that is not so easily available everywhere. It is the Kashmiri 'wer' masala...

Then, I saw that I have a few recipes on my blog which are very unique - with not many other variations presented on the web. In fact, my recipe for Paparia is the only one on the web! The others that showed up in my search all referenced the recipe I blogged around Divali and contributed to the VCC!

I made the Paparia this Divali for the first time. My MIL passed on 2 years ago and we were celebrating our first Divali without her (not having celebrated the previous one). I wanted to do it just like she did, and so got the 'family' recipe from her sister. These turned out great and the recipe has actually been tested successfully in a couple of other blog kitchens!

So here is my contribution from my traditions, the Kashmiri Modur Polav from my inheritance by birth, and the Maharashtrian Paparia from my heritage by marriage!"

The recipe details of Maharashtrian paparia are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 342 - Shirkhand

This classic Gujarati/North Indian dessert recipe is kindly contributed by Dilip to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of shirkhand are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 341 - Pesara Poornalu

Here is a very traditional and much treasured dish recipe kindly contribution by Krishna to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of pesara poornalu are here.

[vkn] Folks - please note, the gathered recipes are now passing through the stages of content development - proofreading, editing, standardization of formatting, taste-testing, missing photoshoots, etc. We have kept the recipe submission open for a few more days until the mockbook is ready for publication.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

Fruits on wheels

VCC 340 - Tindora Ulli Karam

This traditional dish recipe is another kind contribution by Swapna to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of tindora ulli karam are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 339 - Arisiyum Paruppu Satham

Here is another traditional dish recipe kindly contributed by Vimala Moorthy to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

In Vimala's own words, "This is one of the comfort foods from Kongu samayal. Simple and easy dish and it can be for lunch/dinner/breakfast."

Arisiyum Paruppu Satham Recipe

Method:
Rice - 2 cups
Toor dal - 1/2 cup
Onion - half of large onion or 10 pearl onions
G.chillies - 4
Turmeric - 1/4 tsp
Cumin - 1 tsp
Corainder - 1tsp
Garlic - 3 flakes
Ginger - half an inch
Curry leaves - few
Mustard - little
Salt and oil as required

Method: Wash and soak dal and rice in 5 cups of water.Grind cumin, coriander, 2 green chillies, garlic and ginger. In a pressure pan, pour little oil, add mustard seeds, then green chillies, chopped onions and curry leaves. Now add the ground mixture and saute it for few minutes.Then add turmeric and then dal and rice. Add salt. Check for the taste and then add coriander leaves.Close the pan and cook the rice for 3 whistles as you cook rice normally.

Serve hot with the pickle and curd.

[vkn]Whilst we wait for the pictures to come from Vimala during this weekend, over to taste-testers please.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 338 - Karadayan Knownbu Adai

This traditional dish recipe is kindly contributed by Lalitha Krishnan to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

In Lalithas own words, "this is a very traditional recipe prepared for Karadayan Knownbu, on the day of conjugation of Tamil months Masi and Panguni. On this day, women pray for the welfare and the longevity of their husbands."

Karadayan Knownbu Adai Recipe

Ingredients:
1 cup rice flour (Lightly roasted)
1 cup jaggery
3 cups water
2 table spoons Bengal gram (soaked in water for 2-3 hours)
1 table spoon Ghee
Butter – to be served with the adai after preparation

Method: Dissolve the jaggery in water and strain. In a pan add 1 table spoon ghee and heat. Pour jaggery water and bring it to a boil. Add rice flour and Bengal gram and cook on slow fire till the water is absorbed.

Divide the mixture into small balls. Take each ball and place it on the cut banana leaves. Flatten them evenly to half inch thickness with a hole in the centre. Steam cook for about 10 minutes and serve hot with little butter on top.

HELP WANTED
[vkn] Folks - we are on a look out for a few more taste-testers to join our group cookbook project team. The gathered recipes are now passing through the content development team who are doing the proofreading, editing, standardization, formatting, taste-testing and fresh photoshoots, etc. If you have time and are interested to join the project team, please contact Dilip, Rushina, Chandrika, or Kala; or send an e-mail to info dot vkn at gmail dot com. Also, kindly pass it on.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 337 - Loot na Murcha

Here is another traditional Gujarati dish recipe kindly contributed by Dilip to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of loot na murcha are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 336 - Marcha with Mustard and Jeera

Here is another traditional Gujarati dish recipe kindly contributed by Dilip to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of marcha with mustard and jeera are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 335 - Moong Daal with Dill

This delicious dal dish recipe is kindly contributed by Dilip to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of moong daal with dill are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 334 - Chicken Kaima Curry

Here is a nutritious and not so fatty/oily dish recipe is kindly contributed by Anisha to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of chicken kaima curry are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 333 - Patholi in Roce Chicken Curry

This is another Mangalorean dish recipe kindly contributed by Veena to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of patholi (rice cake) in roce (coconut milk) chicken curry are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 322 - Aavadalu

Here is a very traditional dish recipe kindly contributed by Bhargavi to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of aavadalu are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 321 - Marbled Minty Koftas in a Tomato Gravy

Here is a very innovative dish recipe kindly contributed by Vini K to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of marbled minty koftas in a tomato gravy are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

Spread the flavour - The Hindu story

Ramya Kannan, Special Correspondent, The Hindu - India's national newspaper was very kind in writing up a story about our campaign Feed a Hungry Child in today's newspaper (Sunday, March 4, 2007).

Here is the link. And, yes that is my picture.

Can You Guess What This Is?: (CYGWTI #4)

Folks - we were quite busy all these past weeks accomplishing quite a few notable achievements with regard to the Feed a Hungry Child campaign. The recipe contributions received at the group cookbook project 'You Can Cook' are here. The content management team is now working on the proofreading/editing/standardization aspects; we will keep the recipe submission deadline open for a few more days. A trust is being formed at my native place Palakkad, Kerala. We aim to begin the daily feeding of the first batch of 10 children with effect from April 17, 2007 (my mom's first death anniversary day). We will keep you posted about the campaign's progress.

After a long sabbatical from personal food blogging, let me also tell you that things didn't slow down at all at My Dhaba. There are hoards of stuff to share with you from our My Dhaba's kitchen. For now, let me ask you - can you guess what this is in the picture above. It is one of the ingredients in a dish that I am planning to cook during this weekend for the group cookbook project - You Can Cook. I got this shipped to Muscat, Oman, from India via my friend just for using this on that dish recipe. That's all the clues I can give you for now. Feel free to pass on the picture/post and challenge your family and friends.

Hope that you will enjoy this challenge and have fun guessing. Over to you.

Can You Guess What This Is?: (CYGWTI #4)

VCC 320 - Sanagapappu Payasamu

Here is another traditional dessert dish recipe from Rayalaseema region of Andhra Pradesh, India, kindly contributed by Indira to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of sanagapappu payasamu are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 319 - Ragi Mudda

This very traditional dish recipe is kindly contributed by Indira to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of ragi sankati are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 318 - Korra Buvva

Here is a very traditional family dish recipe from Rayalaseema region of Andhra Pradesh, India, kindly contributed by Indira to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of korra buvva aka millet rice are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 317 - Peas Potato Rings

Here is another very appetizing dish recipe kindly contributed by Kajal to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of peas potato rings are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 316 - Potato Halwa

Here is a delicious halwa dish recipe kindly contributed by Kajal to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of potato halwa are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 315 - Strawberry Pie

This colorful dessert recipe is kindly contributed by Kajal to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of strawberry pie are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 314 - Bafavada

Here is another delicious snack recipe kindly contributed by Kajal to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of bafavada are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign

VCC 313 - Sabudana Vada

This crispy snack recipe is kindly contributed by Kajal to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

The recipe details of sabudan vada are here.

VCC: VCC Q4-2006: FAHC: FAHC-campaign