Vengaya Sambhar made with Koli Masala

There is more than just a few sessions of FOCUS FOOD BLOGGING, goodies that filled bag loads
(for which I paid excess fare to carry home), two days of fun, food and wonderment that the IFBMeet gave me. I got to connect with people whom I share common interest with. Some of them I had known, others not even on networking platforms; all of whom only through their respective blogs.
I had known Anjali through her blog Annaparabrahma,  and through friends who had her on their list of friends. We had not been introduced even virtually, until few messages that were on a group chat in connection with the Meet at Bangalore, and arrangements for our stay during the period. I met her at the serviced apartments with other friends. It was an immediate connect with her. Through the two days, I observed that she was very committed to her goal and took in all of the sessions with a seriousness of a student. The IFBM just whizzed by and we were saying our goodbyes; that is then she handed me a bulky packet of her home made masala that wafted an aroma through the packing. That was the koli masala that she makes and distributes through her e-shop.

This is a fine compound of 18 spices in certain specific proportions that are ground together; it has a heady aroma and adds such good flavour to curries. I believe it is a basic masala they add to fish curries and such, while Anjali being vegetarian has posted more vegetarian dishes using the masala. I had actually read up her recipes and recreate a dish, but then I was also raring to try giving my regular dishes an added twist. The outcome of such an idea is this vengaya sambhar.
I have never before used sambhar powder or any powder in my vengaya sambhar. I may add an extra spice, sometimes ginger, sometimes cloves, yet grind fresh for the sambhar and no compromise on that for the vengaya sambhar. Then there has to be a first for anything and I chose to try cooking my vengaya sambhar with the Koli masala. I am happy with the choice that we enjoyed the flavour packed, pungent with browning shallots and the subtle sweet from the coconut milk, that I had added to it.

Vengaya  Sambhar made with Koli masala and Coconut milk
Makes 4 servings

Ingredients:
1/2 cup (120-125 ml) thuvar dhal/ split yellow lentils
1 tablespoon tamarind -tightly packed
200 grams shallots/ chinna vengayam/ sambhar onions/ Madras onions
1/2 teaspoon turmeric powder
1&1/2 teaspoon Koli Masala
1/3 cup coconut milk, made slightly thin with addition of a little water
2 tablespoons sesame seeds oil/ gingelly oil (any cooking oil)
Salt to taste

For Tempering:
1 teaspoon oil
1 teaspoon mustard seeds
2 sprigs curry leaves

Method:
Rub a few drops oil over the shallots to make it easy to peel them. Peel the shallots.
Soak the tamarind in 1/4 cup of water for a little while. Squeeze out the pulp; add some more water and extract most of the pulp. You may repeat this to achieve more from the tamarind.
Wash the thuvar dhal and pressure cook adding the turmeric powder and sufficient water until very soft and almost mash-able. Allow to cool and mash coarsely.
Take the gingelly oil in a pan and heat it. Add the shallots and sauté until they turn pale and shining. Allowing them to brown just so little will add to the taste, but do not overdo that.
Add some water to the sautéed onions and cook them till slightly soft.
Add the tamarind extract, salt, and the koli masala and allow to simmer over medium heat to let the raw taste subside.
Add the cooked dhal, adjust the water and cook for 7 to 10 minutes.
Pour in the coconut milk, reduce the heat and allow the sambhar to thicken to required consistency.
In a separate pan heat the oil for tempering and add the mustard seeds. When the seeds crackle, add the curry leaves and toss for a few seconds. Temper the sambhar with the same.

Serve the sambhar with hot steamed rice, idlis and dosais as desired.
The combination of vengaya sambhar and urulai kizhangu roast kari (shallow fried spicy potato dry curry) is an unbeatable pair. Try them, you will sure enjoy.

Apricot Strawberry Mojito for Sparkling Himalayan Mocktail Contest

It has been weeks that we had the gala Indian Food Bloggers Meet, yet there seems no end to possibilities of winning stuff. Some of the sponsors who generously gave away their products to the participants also contributed for prizes for contests held. Some of those contests are yet open to us and we are being tempted to try and win.
One such sponsor Tata Group Sparkling Himalayan announced a contest to recreate their signature mocktails. They had dropped in to the goodies bag, a bottle of  Sparkling Himalayan.

Sparkling Himalayan with its unique, distinct taste is pristine source water with added carbonation.
Have sparkling on the rocks with ice and lemon or mix it up in your own flavour combination!

The contest rules are thus : follow one of the mocktails that Ms. Shatbhi Basu created, give it your own twist and share it. Simple and interesting, isn't it? They also provided us with the few video links to help us.
As part of the above mentioned SPARKLING HIMALAYAN CONTEST, I chose to make the peach apricot mojito. I replaced the peach with fresh strawberries and using fresh apricots to make the juice at home. I added a tiny dash of green chilli and a slice of ginger to give the already sweet, tangy drink a pep with flavours.

It was a dull day with overcast skies that one is not inclined to step out and do any outdoor activity. When the sun made an appearance by mid evening, it was nice to sit out and sip the drink while reading a book.

Apricot strawberry mojito:
Adapted from Ms. Shatbhi Basu's Peach Apricot Mojito

Ingredients:
Serves TWO large servings
1 cup Apricot-strawberry juice (I blended the fruits in the blender and strained them)
6 small limes
1 cup sweetened lemonade
2 tablespoons light brown sugar (optional/ if your lime are too sour)
1/2" fresh ginger sliced fine
1 centimeter long piece of green chilli(optional)
1 fist full mint leaves
Lots of crushed ice
1/2 of a bottle of Sparkling Himalayan

For the garnish:
1 sprig fresh mint leaves
Lime rind

To coat the rim of the glasses:
A small wedge of a lime
A few teaspoons powdered sugar

Method:
Take two high ball glasses.
Squeeze the wedge of lime over the edges, and dip the rim of the glasses in the powdered sugar. This will coat the rim with sugar. I powdered strawberry flavoured Menthos poppins to coat the rims.
If using fresh fruits, blend them in a blender with some water and strain them. Also squeeze out juice from one lime and mix to the juice. Add sugar to the juice to make it sweet enough. If you happen to use ready and packed juice, this step is not necessary.
Slice the limes in fours.
Slice the ginger thin. And slit the chilli, remove membrane and seeds.We just need a very small slice of it.
Take some wedges of lime in the glass, squeezing the juice and dropping the rind along. This will give that oil and slight bitterness to the drink.
Drop with those half of the ginger and the slice of chilli.
Top this with fresh mint leaves and crush them well using a crusher.
Top the crushed ice all the way up.
Pour into this the fruits juice.
Finally add the Sparkling Himalyan to top it all the way to the rim.

Serve garnished with more mint and a lime rind.
Best served chill and freshly combined. As the ice melts and the flavours dominate, the drink gets more refreshing.
Enjoy adding twists, the possibilities are so many that you will want to try more.

Indian Food Bloggers Meet 2014- what I take back with me

Those of you who follow me on some networking sites would have also seen that I have been actively commenting, liking and retweeting as many posts that show up with the label IFBM 2014.
The first Indian Food Bloggers Meet, in India was an event conceived by four bloggers, Aparna, Arundati, Revatii and Nandita, all of whom have worked hard to make their idea work and have included forty others who write food blogs. The event was held on the 1st and 2nd of August 2014 at the attractive Aloft Bengaluru, Cessna Business Park.
I had already voiced my excitement about being able to attend this Meet. In the same post I had put my thoughts out as to what I looked forward to and what my apprehensions were. Once in the company of those friendly forty others who had registered, my apprehensions were put to rest. Blogging has given me some good friends, a few of whom were also present. The others whom you read about and knew through their blogs and other networking sites were there too. It was great to connect with them face to face and share mutual interests.

There is much to talk about how meticulously the organisers planned this event out. They had put in hours planning and talking to people and sponsors. They had thought it out thoroughly and made each session an experience to nurture. They had hoped to make a recognition for food blogging, what we bloggers as a community look for and strengthen ties.They had planned sessions to help us take what is  hobby bordering on passion to newer levels. I am grateful that they included all of us in that vision.
The first day brought us sessions in food styling by Deeba, whose photographs are something every food blogger wished to present their food. I must admit, though shame faced, that I missed this session stuck in traffic that moved inches while the minutes ran faster. However, there was time enough to catch up and I am looking forward to having a digital copy of her points. Overall, there was an aura of awe soon after, needless to say how the participants felt.
Next session was somewhat familiar to me as I had attended Aparna's basics on food photography. Yet, there was new learning there too with points thrown in from others. Aparna discussed as much as possible in detail, racing against her given 45 minutes and made sure we did not miss anything, however trivial.
This session was followed by KitchenAid India's Masterclass with Chef  Surjan Singh Jolly from JW Marriot. He whipped up two dishes using three KitchenAid appliances. Kitchen Aid India had conducted a contest and prizes were distributed at this point.

 

Now please allow me to stray a bit and introduce our venue partners, Aloft Bengaluru, Cessna Business Park. As much as our organisers had planned the speeches and interactive sessions, they had put in thought to taking a break and having refreshments. Team Aloft CSB, outdid themselves with each break. We were thoroughly spoilt with choices of refreshments served with a smile. I can only talk about the teas endlessly, for I chose to have servings of all they had to offer, giving up on the food. The lunch on the first day was an array of chaats beautifully laid out giving one the experience of having it somewhere in the corner of a street. I may have well slept through the next session after this meal, but for some more refreshing flavoured tea.





Lunch was followed by Nandita's thoughts on harnessing the power of social media, where she took us through how to make ourselves 'social', what, where and how to go about it. She invited Archana Doshi to share a few of her experiences and give tips on how the tools work.
























A wine appreciation and pairing session that Mr. Aneesh Bhasin of Hipcask conducted was next. I sat nursing my tea with no clue of what this was about. For those who know anything about wines that may have been useful when they entertain guests.

It was time for tea and as though the lunch was just a small affair, Aloft brought us along with tea some wonderful Eastern Indian food and flavours.
Deeba interviewed Husna Rahaman on her Spice sorcery a story that is food centric and a family traditional one at that.

Next morning it was one of the most awaited sessions; trapping the SEO. Mr. Asish Verma took us through tools that you may optimise best. A bit more technical than I could quickly follow, he spoke of  plugins, algorithms and such. I apologise for not having much to explain, as I do not intend to make light of such an intense learning opportunity. I am determined to read and take notes from Siri who has so much more insight to it.



Rushina took us through good writing and presentation of your thoughts that can hold the reader captive. She spoke of simple language usage and what is being not followed by many of us. Good writing, use of words to show your connect to the reader are important. Coming from a cookbook author, this point is to be taken well.

 
















Aparna Jain was our next guest speaker who told us how to self publish a book, if you intend to. what to do and what not to expect, how to keep it all within your control and limited capacity were her key thoughts.That she did with some light hearted fun, the session was well received.

The panel discussion that followed was very useful, as one could easily relate to the people on it and their stories. They were ones who started blogging, like me, simple and on a hope of good time pass and hobby, and have successfully nurtured their passion to take it beyond. Sanjeeta, Harini, Ruchira and Ranjini, Rushina, and Kalyan Karmakar,  with Arundati moderating, took us on a discussion on beyond blogging.

Every possibility, and how to turn it to advantage, every hurdle and how to overcome and gain out of it were core topics of this discussion. This session was very participant interactive for there are many of us hoping to make something worthy out of blogging.
A sit down lunch at The Nook was most enjoyable. There was food, food and more food to relish. And if that was not enough we were taken through a Masterclass on Western Cooking by Chef Sameer Luthra.

Team Aloft led by their General Manager Mr. Faiz Alam Ansari, were commendable in their hospitality. A big thanks is due to them.
Many thanks are due to all of the sponsors who generously gave away goodies in form of food and food related stuff that we were overwhelmed. I may be cooking and blogging them in my next few posts. This generosity was quite humbling.

In all, these two days were a  upward trajectory on my learning curve, yet a fun one at that.
I acknowledge with thanks the awesome four people who just made it happen and the other participants who showed much comradeship. The two days were educative with all of us pooling ideas in.  We have evolved as a community, a voice and we are food bloggers.
Our Facebook and Twitter pages have updates that we are losing count of reading and commenting. There are more fun pictures, good pictures (I apologise for some poor quality ones in this post) that of the participants, guest speakers, venue and the food. Check out the Indian Food Bloggers Meet page on facebook for many updates.

Indian gooseberry and shoe flower mocktail

I have travelled home to be with my parents just for about two weeks and then to attend the first of its kind Indian Food Bloggers Meet in Bangalore, in less than ten days time.
I chose to travel light and did not bother to carry much of my equipment that would help me write a post, take pictures and blog about that. However, each update on the IFBM page gets us the participants more excited. Some of the sponsors have announced interesting contests and I am chiding myself for not being prepared for surprises. I would have loved to participate in all of those announced, though not hoping to win, yet to feel good about trying.
One of the sponsors Urban Dazzle have a simple contest for the participants. We just have to make a cocktail or mocktail with Indian flavours and blog about it. We abstain from any form of alcohol and thus I went on to prepare a mocktail. My nephew is around and both of us were voicing choices out that my mother got pulled in. After much debate, we went for this mocktail, I wish to share here as an entry to the contest.
In the past few months, as suggested by someone, my father is trying out a small ounce of hibiscus tea and consumes one steamed Indian gooseberry with his meal.This is a practice to keep his blood pressure under check along side his regular prescribed medicines. So both flower and fruit were available at home and all I needed was a soda drink that will add to the flavour.
The below recipe serves three in 330 ml tall glasses, I wish I could serve them in these Urban Dazzle glasses shown in their website.
Indian Gooseberry and shoeflower mocktail

What we had on hand
10-12 fresh hibiscus flowers/ shoe flowers
10 Indian gooseberries/ amla/ nellikkai chopped to come up to 1 cup and 1/3rds of the same
1/4 cup sweetened gooseberry candy chopped
Juice of three limes
1" piece fresh ginger grated
250 ml of 7up drink
Sugar syrup from 150 grams sugar

  How we combined the drink

We put the fresh hibiscus in a large pitcher and added the juice from the limes. We squeezed these by hand until the flower dissolved in the juice. We added some water and part of the sugar syrup.
We blended the goose berries, berry candy and the ginger in a blender and strained it.
We mixed both the juices and adjust the sweetness by adding sufficient sugar syrup.

To serve we placed a few ice cubes in glasses, poured in the juice and topped off with the 7 up drink.
Though both of the fruit and flower can be separately had as drinks, this combination worked wonderfully for the mocktail.
Don't you think it will be a great party pleaser too?

I will be at the first of its kind Indian Food Bloggers Meet –Will you be there too?

I am writing this post, I pause to check my packing checklist again. Going home to India is always exciting for me, no matter how often I go. It has only been a few months that I am back here after spending about three months, yet I am going again. This time I am as excited for the time I get to spend with my parents and a little more for I am going to be attending the Indian Food Bloggers Meet in August.

 

This idea had been brewing in the minds of four like-minded people who have spared no attempt to make it happen and see to that all will go smoothly. On a Skype call, some day late this last May, Aparna, one of the organisers told me about this and few more details as there was nothing in full shape yet. That made me wanting to plan to be part of something of such magnitude.

Four ladies, who share the same passion for excellence in whatever they do, thought that they should introduce more of us to each other and give us much more. They planned this Meet, inviting us to join.  They planned it for months on, to make this, first of its kind in India a memorable one for those who attend. Though there are limited slots they have tried to accommodate most of the people who have shown interest. I am happy to be one to register participation. There is a blog where they give us updates. With each post I read, my excitement grows. At the same time I am apprehensive as to how I might fit amidst so much talent that will be evident when I am physically there. But the anticipation overpowers the apprehension.

Why do I want to be there?

Through my blog, I have made friends; few of us have more interaction, while some others, I only know virtually. Sitting in some remote African country, I work the time zone differences to my advantage and keep in touch more. Wouldn’t it be nice to meet some of them for real? To me their blogs are an introduction and to get to know someone I would love to. I am hoping this event will provide an opportunity. That I am about to meet some forty other people, who share the same interest, is something I am looking forward to.

 I have been writing this blog for a little longer than five years now, however intermittently. Yet there is a nagging doubt about how much reach do I have? What more should I learn, what’s that my reader looks in this space and my blog? I know not the answers to these.  I might find out there?
Otherwise they have planned a few sessions that are going to help the likes of me to pick up points in that direction.

I am to understand that some very talented bloggers are willingly going to introduce us to many aspects of food blogging. Does my picture make you think, “Oh, I need to try this”? Does my writing interest you to read further? I do not know. But I am sure that someone there is going to give me a chance to know what I need to do more. How to present what I have put on the table for my family to kindle your interest, someone is going to introduce me to that aspect. And this is not all; I am, as I willingly label myself, ‘wary of technology’. To try something that I have to learn only through technology intimidates me a bit. Though I do not expect that one will hold my hand and take me there, I am hoping someone is going to tell me it is easier than what I think. Someone there will reassure me that they have ‘Been there, done that’ and that it is okay.

What am I hoping to experience?

With all the meticulous planning that the amazing organisers have put in, I am sure it will be a fun event with friendly food bloggers from throughout India. They have timetabled sessions that will expose me to blogging and beyond that. Guest speakers and interactive workshop sessions are sure to help me improve. I am sure that I will learn from the knowledge and talent that will shine there. Interactions with cookbook authors, food critics and more talented people, you cannot but take home knowledge.

I am sure that my network will expand; there are going to be new friendships made. Share interests and experiences with fellow bloggers. That might bring me more blogs to read and more friends to talk to.
Then there are the sponsors with their products for our tasting and testing and a few goodies to carry home with me. 

Summing it up, I have signed up to be part of the INDIAN FOOD BLOGGERS MEET that is planned for the 1^st and 2^nd of August 2014 and completed the registration process. Have you?
My travel plans are in place and so is the accommodation during the event with thanks to the organisers and a friend. Are your plans in full shape yet? Hurry and tick your checklist.

And to me the countdown begins :) If you are going to be there, see you then; if you are wishing to be there, try your luck and find a few slots are there or all sold out. 

If all fails, be the first to register next year, good luck.

If you would like updates on the event, all you have to do is, like their page on face book, find them on twitter handle .

All of the images in this post have been shared from the Indian Food Bloggers Meet Blog with many thanks to the organisers.