Announcing Serve It Series - Serve It - Preserved

The theme(s) we selected for the May Edition of 'Serve it' is Preserved. Remember the summer holidays back home when we go to grandma's place, meet all cousins and spend lot of time playing under the sun?? We used to make full use of the sun by getting scorched by the heat and getting back home only for our meals and drinks break - Rasna and lemon juice. Oh... how we miss those days. During that time when the house is quiet and peaceful, our mothers and grandmothers will be busy with something else.. Making preserved food. It doesn't stop with Pickles and Jams but they'll make Vathals/Vadagams (sun-dried home-made fryums with rice) and Vengaya vadagams (a unique tempering item used in South-India).
While my maternal grandmother makes the best Onion pickle and Tomato jam, my paternal grandmother makes the lovely killu vathal (bite sized ready-to-fry fryums), Killu meaning pinched to a particular size. So remembering those delicacies and to re-kindle those memories we decided to devote this Month of May for the "Preserved" entries.

Here are the guidelines for the event:
1. You may send in any entry that is made and preserved. The dictionary defines preserved as: "to prepare food or any perishable substance so as to resist decomposition or fermentation". Your entry MUST meet this definition.
2. Examples include Jams, marmalades, Squash, Sherbet (not to be confused with sorbet), Pickles, Thokkus, Puli-Kaichal (ready to make tamarind rice mix), Sauces, Salsas, Sambal, Pesto, Home made ready to fry-Fryums (Vathals/Vadagams), sundried fruits/veggies. Recipes for canned fruits/veggies and posts explaining the canning process are welcome. 
3. Dry Spice powders are not allowed in this theme.
4. The entries should have a shelf life or refrigerator life of minimum 2 months. 
5. Both Vegetarian and Non-vegetarian entries are allowed.
6. Please link back to this announcement page and also to Denny's page here.
7. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in May 2012) and update with both the links to the announcement page and logo.
8. Usage of links and logo is mandatory.
9. Last date for submission of your entries is May 31, 2012.
10. To submit your entries, just link your entries using the linky tool below. 
11. Non-bloggers also can send their entries with a picture to the below email-id.
12. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.
Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.
Linky for Preserved entries:

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Balsamic Grilled Pork Tenderloin

It's one of my favorite cuts of meat. There are so 

many variations that give it completely different 

flavors. It's easy, fast, and delicious. Here's one.

There are always two pork tenderloins in a package.

It will serve 6. Most of the time I grill both of them

  for the two of us. This way, I have another dinner

 for later in the week or sandwiches for lunch. 

Leftovers also make a great filling for burritos.

Combine the marinade ingredients. 

I had fresh rosemary and thyme on hand 

so I added those. You can use dried if you like.

Coat the tenderloins well, cover and marinate if 

you have the time. Several hours is good enough. 

You could do this in the morning.

Grill over hot grill for about 15 minutes, turning a

few times until glazed. Do not overcook.

 It will still be pink in the middle when you 

take it off the grill. Cover lightly with foil to 

keep warm and let rest for 10 minutes.

It will continue cooking as it rests.  

Slice diagonally and dip each slice into the

 juices to plate and serve.

Good served with mashed potatoes, green 

vegetable or salad.

If you don't have a grill, you can roast them in a

very hot 450 oven for about 18-20 minutes.

Balsamic Grilled Pork Tenderloin

2 pork tenderloins

4 cloves garlic, minced

2T balsamic vinegar

2T olive oil                      

2t coarse salt

1/2t pepper

2 sprigs fresh rosemary

2 sprigs fresh thyme

Combine ingredients and rub all over pork. Marinate in refrigerator for several hours.

Bring tenderloins to room temp before grilling. Grill over hot grill about 15 minutes, turning 3 sides every 5 minutes. Remove to cutting board and let rest, slightly covered with foil for at least 10 minutes to let the juices redistribute into the meat. Slice diagonally and serve with a drizzle of the juices. Good with mashed potatoes and a fresh green vegetable: broccoli, sugar snap peas, asparagus, etc. or salad.

Enjoy!

also see: Pork Tenderloin en Croute'
Pork Tenderloin in a Golden Herb Crust
Pork Tenderloin Stir Fry with Linguini 
in a Basil Cream Sauce

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Achari Baingan

 

Achari Baingan

One of my favorite vegetable egg plant .there is something about this vegetable that make it stand out in the rest of vegetables .and when it cook this way .its like succulent pieces of this vegetable that melt your mouth. and the spices used in this recipe are all the pickle spices which make this recipe pickle like flavors  and go great with home made naan and raita .

Ingredients:

1 large eggplant

1 tsp mustard seeds

1 tsp onion seeds

1/2 tsp fennel seeds

1 tsp turmeric powder

3 cloves garlic crushed

1 green chili

8 curry leaves

3 large tomatoes

2/2 tsp chili powder

Salt and pepper.

Method:

Wash and cut egg plant in medium size cubes.

In a non stick frying pan or wok, add oil heat the oil add all the seeds add curry leaves and garlic, turmeric and egg plant let it cook while stir.

Add tomato and let it cook for another 15 minutes or until the eggplant get tender.

Method 2:

Fry eggplants on both sides and remove it from pan keep aside.

Add all the spices to frying pan with little oil fry for 1 minute then add curry leaves and tomatoes let it cook till the tomatoes become sauce, add fry egg plant and stir for5 minutes on medium heat. Sprinkle black pepper and add salt.

Serve hot with home made roti and yogurt sauce.

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Quinoa Pilaf / Quinoa Coconut Milk Pulao in Pressure Cooker | Indian Quinoa Recipes

Looks like I have been posting at least one Quinoa recipe every month and I am happy about it. This time it is a simple and tasty Quinoa coconut milk pulao or Indian Style Quinoa Pilaf. This recipe is inspired by the Semiya pulao recipe of Chef Dhamu. I loved it very much. I made little tweaks to fit in my favorite quinoa in the same recipe and here it is. It is a one-pot meal and a perfect one at that.

Ingredients:
Quinoa - 1 cup
Coconut milk - 3/4 cup
Water - 3/4 cup
Oil - 1 tbsp
Cloves - 2
Cinnamon - 1/2" stick
Bay leaf - 1
Onion - sliced thin and halved - 1 1/2 cups
Green chilli -1 - slit lengthwise (Can add more based on your heat level)
Garlic paste - 1 tsp
Mint leaves + Coriander leaves - 1 handful - chopped
Mixed vegetables - I used Carrot -1 - chopped and 1/4 cup of frozen peas
Plain Greek Yogurt/Curd - 1 tbsp
Salt - to taste

Method:
Wash and soak quinoa for 15 minutes. Heat oil in a pressure cooker in med-high heat and add the cloves, cinnamon and bay leaf. After a minute add green chilli and onions and fry until the onion is almost cooked. Add the garlic paste and saute for 2 mins. Now add the mint and cilantro and fry until the leaves wilt and then add yogurt and vegetables and mix well. Pour coconut milk, water and add salt to taste. Drain the quinoa and add to the pressure cooker. Close and pressure cook for 2-3 whistles. When done open the lid and fluff with a fork. Serve hot.
Note: Mint and Cilantro are kind of important ingredients in this recipe and contributes to the lovely aroma of the pulao. So do not  try skipping those.

Sending this pulao to Serve It - Pressure Cooked/Slow Cooked event happening at my space and Denny's.
I am also linking this to What's in your Lunchbox and EP-Series - Herbs and Spices event by Julie, hosted at Surabhi's space this month.

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Spinach Artichoke Grilled Cheese

Two kinds of cheese melted and layered with

 a spinach and artichoke hearts mixture on 

buttery grilled Italian bread.....

Hello lunch!

 What you'll need; fresh spinach, canned 

artichoke hearts, 4 slices of cheese

(I used sharp cheddar and provolone),

4 slices of good bread from the bakery section,

Italian, rye, whatever is your favorite, plus

olive oil, butter, sour cream, garlic salt and pepper. 

 Saute the spinach in olive oil.

 Season well with garlic salt and pepper.

 Add the chopped artichoke hearts and sour cream. 

Heat through and remove from the pan. 

Rinse out and dry the pan for grilling the bread. 

Return the pan to the heat.

 Spread one side of the bread with 

soft butter or margarine. 

 Put 2 slices of bread in the pan buttered side

 down. Top each with a slice of cheese and 

the spinach artichoke mixture.

 Top with the remaining cheese slices.

 Top with the remaining bread buttered side up.

 Grill until the bottom is golden brown and flip 

carefully. Grill the other side until toasted and 

the cheese is melted.

 You know you want one!

Spinach Artichoke Grilled Cheese

Fresh spinach-about 3C

Canned artichoke hearts-about 3 hearts 

chopped for about 1/2 C

1T olive oil

garlic salt and pepper

2T sour cream

4 slices cheese-your choice

(Monterrey jack, provolone, cheddar)

4 slices of good bread

butter/margarine

Heat the olive oil in a large skillet.

Saute the spinach until wilted. Season well 

with garlic salt and pepper. Stir in the chopped

artichoke hearts and heat through. Add a dollop

of sour cream and blend well. 

Remove this mixture to a small bowl.

Rinse and dry the skillet and return to the heat.

Buter one side of the bread. Add 2 slices of bread

 to the hot skillet, buttered side down. 

Top each with a slice of cheese, the spinach 

artichoke mixture, the remaining slice of cheese 

and the remaining slice of bread, 

buttered side up. Grill until golden brown,

 Flip and grill the other side until toasted 

and the cheese is melted.

Makes 2 sandwiches

Enjoy!

Links: Designs By Gollum

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Potato and cauliflower

There was time when cauliflower was not included in my favorites.

But I always enjoy my mom food even if it was cauliflower  she always cooks it with beef or goat meat .if you want to cook this with meat just omit the potato cook meat with all the spices add cauliflower and let it simmer until fully cooked.

cauliflower with potatoes is nice side dish for those meatless days or for vegetarian people .its very impressive how just simple vegetarian curry can make such nice meal .

             

  Potato and cauliflower

Ingredients

1/4-cup canola oil

1 tsp cumin seeds

1 green chili

 1 tbsp ginger paste

1 tsp salt

1 tsp turmeric powder

1 cauliflower cut into small forests

2 small potatoes chopped

3tbsp  water

2 medium size tomatoes finely chopped[ optional ]

1/2 tsp black pepper

1 tsp onion seeds

Method.

Heat the oil in large saucepan. add cauliflower and stir fry for 10 minutes then add potatoes and cover and let it cook slowly on low heat for ten more minutes.

Add cumin, and onion seeds and ginger stir then add  all the spices. 

Add  salt pepper stir constantly. Add water; let it simmer 5 minutes on high heat, until the water all dries. Add tomatoes and green chili and Cover and let it cook for 10 minutes on low. Or until the vegetable Get cooked and tender.

Serve with naan and garnish with cilantro and lemon.

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Urad Sweet Bonda / Deep Fried Sweet Vadas with Urad Dhal / Indian Zeppoles

Do you have some family recipes which you have almost forgotten about. Well, I had forgotten about these beautiful Sweet Urad vadas until my sister reminded about them recently. She had made these for Pongal festival for offering to god. These sweet vadas (or vadeyvu/vadaevu as we call it in our home) is a must in our family for all festivals and marriages. They are similar to Medhu vadas, but slightly sweetened and have a mild spicy undertone due to the addition of pearl onions and cumin seeds.

Ingredients:

Makes about 20-25 small vadas
Whole Urad Dhal - 1 cup (I used a 120 ml cup)
Sugar - 1/2 cup
Shallots / Pearl onions / Sambar onions - 2 - peeled and halved
Cumin seeds / Jeera - 1/4 tsp
Curry leaves - a few (Optional - Gives a lovely aroma)
Salt - a pinch
Oil - To deep fry

Method:
Wash urad dhal about 5 times with exchanges of water. Soak with about 3-4 cups of water. After 1 hour store the soaking urad dhal in the refrigerator for another hour. After 2 hrs, drain the urad dhal reserving the soaked water. Place it in a blender and grind until smooth. A couple of teaspoons of water may be added while grinding. Make sure the batter is smooth but thick. Now add sugar and pulse once. Add the shallots, cumin seeds, salt and curry leaves and pulse a couple of times. Transfer the contents to a wide bowl and whisk for about 3-5 mins. This makes the thick batter fluffy to enable the vadas/bondas to be soft in the inside yet crispy on the outside.
Heat oil for deep frying in medium heat. Take a tablespoon-full of batter and drop into the hot oil and fry until golden brown. When done remove using a slotted spoon and drain excess oil in a tissue paper. Serve hot.

To serve: Break the vadas into two and sprinkle some sugar, drizzle little ghee over it. Enjoy!
Note: Make sure the batter is thick before adding sugar, because adding sugar loosens the batter.
Sending these beauties to Walk Through Memory Lane event hosted by Rasi for this month and also to Kitchen Chronicles - Heirloom Recipes event by Kalyani hosted by Saras.

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Everyday white rice

Everyday white rice

There is something about rice versatile ,beautiful ,earthy and aromatic this small tiny  grains are precious than gold. and some time I feel rice is always  favorite in among all of us specially us ladies. in back home in every home people are divided in  bread and rice lovers. and if you notice that  all of Pakistani food is served with rice or bread.

We Pakistani are very particular about our rice. every grain of the rice must be stand separate in your plate .and elders always said the rice must be fully cooked but not hard and nor too soft or broken if I want to count each grain I can easily do it .

So here folks if you want to cook rice like Pakistani do then try this recipe and I am 100 percent sure even just this simple rice can be the jowls  on you table.

And if you want to serve it with vegetables, or meat or even dal you are good to go.

Hope you all will like it.

Ingredients:

1-cup basmati rice

1 tsp salt.

2-cup water

1bay leave 

5 whole peppercorn 

1 tbsp canola oil.

1/2 tsp cumin seeds

1 onion finally sliced

Method:

Wash and soak the rice for 15 minutes.

In a frying pan fry the onions until golden remove and keep aside.

Boil the rice in pot or rice cooker add salt cumin seeds and 1tbsp oil. Cook until water dries and rice become fluffy and cook serve hot and sprinkle fry onion serve with any meat curry and salad.

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