Glimpses of the Greek Islands

Aeneas said to Achilles "A man's tongue is a glib and twisty thing...plenty of words there are, all kinds at its command--with all the room in the world for talk to range and stray."











Friends always Liven and Spice up your life. On our holiday in Turkey we met an amazing couple who wanted to show us around, we drove up about 300 km from Didim where we were staying, to a small village on a hill called Syringe. We arrived and saw the most beautiful landscaping, its beauty breathtaking!

Syringe is known for its vineyards and olive oil trees, the olive oil is preciously handmade. We parked the car and walked across the city which had open thatched shops on both sides of the narrow curved road, the beauty became engraved in the mind as we drove back to our resting place in Didim.

our place in Didim is a small holiday resort along the Aegean  coast about 150 km from Izmer and about 100 km from Bodrum. Didim is known for its sandy beaches and the Apollo temple. Those of you who have seen the movie Troy would remember the temple that Prince Hector tried to save but was destroyed by the Greeks in search of the famous Helen of Troy,  they told us that the entire film was shot just about 80 kms from Didim!

There were these Greek islands that are visible from Didim called Kos Patmos and Samos, all of which are within a radius of 30 miles and easily reached in 60-90 minutes. What about visiting Patmos? I asked the couple, even though this couple did not speak any English and we knew no Turkish, we understood each other perfectly ... amazing! they said that they were too tired for another trip, that we can take it up next time.

We saw the street vendors selling local food and stopped at once, it reminding me of the Dhabas' back home in India. We tried their famous Greek 'Dolmas' which is a popular dish and means stuffed rolls, and the famous Turkish tea 'CAY' prepared in a special way, by brewing it over boiling water with a pot called 'Caydanlik' and served in delicate, tullip shape small clear glasses (no handle) to show it's deep red color and to drink it hot as possible.We saw pretty Turkish women dressed in thier traditional dresses who were squatting down and makin fresh hand made bread on 'Bhattis' an open fire with very large iron griddles or tavas, they also had clay ovens in which they had a type of bread called Ekmek, almost like a French 'Baguette' only thicker. 

Here is the recipie of the Greek bread Ekmuk which  Subassh my Turkish friend gave me (not tried)

Ingredients
1 1/2 cups bread flour, divided
3/4 cup water, divided
5 teaspoons active dry yeast
1 teaspoon white sugar
2 cups warm water (110 degrees F/45 degrees C)
6 cups bread flour
2 teaspoons salt

Method
To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size.
Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.

Happy Baking !!

  

The smoldering Tandoor...

"HEY ! Whatever you cook good or bad, got to be appreciated ", my son complained , he finds vegetables inedible and heads for the Sandwich Subway with Salami .........every time I make a veggie delight
....No delight.

So I decided to give him a taste of the Rustic TANDOORI FOOD....its a sure HIT !

I remember myChildhood days ... My Grandmother had a tandoor at home. "How do you put your hand inside'! I had often asked her.... it had temperatues above 500 - degrees C. (A tandoor is a cylindrical clay oven that is commonly used in Northern India, specifically in the region of Punjab.)
It is usually placed outside the house because of how hot it gets!
My grandmother often made breads like tandoori roti /naan over a smoky fire with red hot charcoal which was put in the bottom of the clay oven. I remember trying to take out the Roti from the oven .... and often reeled back from the heat of it !! But she used to have a glove and a iron rod ...and made it look so easy! She also used to put the dal on top of the charcoals and the taste of the tandoori roti and dal was.......mmmmmmm Authentic ..........that word would be a understatement ! 
I have made the Tandoori bread in the normal oven trying to get the traditional taste and it really works.....TRY IT !!!


TANDOORI NAAN /ROTI



Ingredients:-

Maida -4 cups(can use wholewheat Atta instead)

Milk -1 cup

Baking Powder- 1 tsp

Water- as requiredBaking soda – 1/2 tsp

Oil – 2 Tbsp

Salt -1 tsp

Onion seeds- 2 tsp

Egg – 1 ( optional)

Sugar -2 tsp

Butter- 2 tsp

Yogurt – 2 Tbsp

Method:-

 Sieve flour with baking powder, baking soda , and salt.Add sugar ,eggs,milk yogurt and water. Knead well into  soft dough.

Apply oil and keep it under wet cloth for one hour.

Preheat the oven to the highest heat you have 3oo  c

Take Charcoals in a oven proof utensil  outside the house in your balcony or garden and burn till the smoking point then once smoke free and well lit  get them inside and place inside the oven .

Make eight equal portion of the dough ,apply oil and put onion seeds on top.

Shape into triangles or rounded with a rolling pin
into desired shapes( i like ablong shaped )

Wet it on one side and slap it on the oven tray

Put the oven tray right on top level and as soon as you see the golden spots , turn to other side till done.

Enjoy with Dal Makhani , ringed onions and mint chutney

Note ....in the summer I  make these on my open grill using a oven tray !!! THEN i TAKE THE TONGS AND HEAT IT ON THE HOT CHARCOALS TILL THEY ARE DONE !!

NEW YEAR is here and its already mid January ... how time flies when one is busy  , now my family is complaining .....I am always typing !!! But Friends I am glad that I am doing what my heart  loves !

WHOW ! with all the festivies like Lohri ,Pongal, and Maha sakranti 
Its time to write few Desserts !!! 


 TWIN HAANS  PHIRNI


A Soothing White rice pudding with a fiery Dark Prune Sauce will remind you of Yin and Yang


In Ayurveda it is advised to be aware of the tastes , color and texture while eating
In this recipie the contrast of black  and white , hot and cold will help to tantalize the senses



Ingredients


1 and 1/4 cup Milk


 4 tsp Rice flour{ or more )

2 tsp sugar ( according to taste)


4 tbsp black prunes or anjeer


grape /orange juice


cinnamon power a pinch


sugar for the prune sauce (optional )


 Almonds/pistatoes for garnish


Method


Grind a handful of rice in a coffee grinder or buy ready.( you can store in a container for next time if grinding yourself)


In a small bowl,mix together 1/4 cup milk and rice flour to get a thick paste which should be lump free. Keep aside.


In a thick bottomed bowl,bring to boil the remaining milk to which sugar has been added.Remove from heat,thoroughly mix in the rice flour-milk paste and return to heat. Let it simmer till thickens stirring almost constantly.It will thicken maximum within 5-7 minutes. Remove from heat and let it come to room temperature.


Puree the prunes in a blender( I had soaked them in grape juie and mixed little sugar and cinnomen powder ) ) and keep aside.


 Pour the phirni preferably earthenware or matkas- or any serving bowls and let it chill for atleast 30 minutes or dessert time.


Before serving warm the anjeer/prunes puree and pour it over the chilled phirni.


The Hot and Cold tantalizes you senses !

the color contrast of black and white reminds you of a perfect balance of yin and yang 


AAYGA  RE UURD KE MERA HAANS PARDEESHI

Thankyou Friends ,
It was great reward that you all liked all the effort I put in !
I have added few new articles in 'Your dosha types 'and also some Ayurvedic recipes in ' my recipes and diets'!!! :)

Happy New Year

How quickly this year has come...time is flying and now there seems to be so much on my list that I have to complete ...this blog plus.... I am writing 3 cook books..the title is 'Ipsitas kitchen' .Phew! the things that started as a housewife writing as  a attempt to  avail of the spare time when kids were away to school ...has become a challenge !! GOOD LUCK WISHES NEEDED !!

HAPPY NEW YEAR TO YOU ALL !



NARGISI MASTANA SPINACH KOFTAS

A delightful vegetarian dish with fresh garden spinach and  organic herbs
with a mouthwatering gravy..


FOR THE BALLS

100 gms spinach(cooked and squeezed) or frozen

100 gms cottage cheese

1/2 teaspoon salt

1 green chilli, minced (can use more or less, to your taste)

3 tablespoons onions (finely minced or grated)

1/2 teaspoon fresh ginger (finely minced or grated)

3 tablespoons coriander, finely minced (aka chinese parsley)

1-3 white bread slices (can take more to make the balls bind !)

vegetable oil (for frying)

FOR THE GRAVY

5 tablespoons vegetable oil (can use leftover from the frying above)

2 medium onions, finely (minced or grated)

1/4 teaspoon turmeric powder

1 pinch red chilli powder

1 teaspoon cumin powder

2 teaspoons coriander powder

2 tomatoes, peeled and finely chopped (could use tinned)

1 cup cream0optional0

1/2 teaspoon garam masala

1/2 teaspoon cumin , roasted

1/4 teaspoon salt(to taste)

2 tablespoons seasamme seeds roasted (optional)

Directions for making the balls

Wash, spinach if using fresh- cook and mince. Put into a bowl  add salt and Set aside for about 1/2 an hour.

Once the spinach has sat for about 1/2 an hour, squeeze out as much liquid as you can, using your hands or pressing through a fine mesh colander. Reserve the liquid you press out, it will be used in the gravy.

Dry out the bowl and put the spinach, add the minced chili, cottage cheese ,bread slices (remove edges) onion, ginger and 2 tbsp of the cilantro (reserve the rest of the cilantro for garnish).

Mix well and form into about 20 balls. If they're too large, they won't cook well in the middle unless you fully immerse them in oil. I prefer to use as little oil as possible for frying, so I flatten them out a bit to make frying easier.

In a skillet or wok heat about 1 1/2 inches of oil over medium heat. When the oil is hot, put in about 5 or 6 of the balls - or as many will fit in one layer with room around each of them. Fry for about 2 minutes, turning them until you get a nice even brown coat. I suggest you test one to get a feel for how long it will take to fully cook inside since it really depends on how large you make them, and how much oil is in your pan.

Remove with a slotted spoon and leave to drain on paper towel. Continue with the rest of the 'meatballs', then set aside.

For the 'Gravy'.


Use about 5 tbsp of the oil from the frying and put into a skillet or saute pan. Heat the oil over medium heat and add onion once the oil is hot. Fry the onion for about 7 or 8 minutes, or until the onion begins to brown and become translucent. Take care not to burn the onion. Once cooked, take the pan off the heat for a moment and add the turmeric, chilli powder, ground cumin and coriander. Stir and then return to the heat.

Add the tomatoes and let that cook for about 5 minutes to combine flavours.

Add 1 cup of the spinach 'juice' -- if you are short, top up with water to reach 1 cup.

Bring to a boil the lower the heat and let the sauce simmer gently for about 15 minutes. Up to this point, you could prepare the recipe in advance.

To finish, (reheat if you have made in advance), add the cream, garam masala, roasted cumin and salt. (To roast the cumin, just put it in a dry really hot pan for a few minutes taking care not to burn). Mix sauce well and bring to a simmer.

Add the 'balls' and gently spoon the sauce over them, trying not to break any of them. The meatballs turn soft in the sauce, so only cook enough to warm them through and then serve immediately with basmati rice and/or roti or naan bread. Garnish with the reserved fresh cilantro and seasame seeds if using.

My Koftas are inspired by this song....
Hej guys remember the song Aye Nargasi Mastata bas itni shikhayat hai ...You have to listen....