Dining around the Silicon Valley- Thirupathi Bhimas

We were loitering in the Milpitas area and we saw Thirupathi Bhimas, a restaurant in a non-descript mall. It was closed that day but we were attracted by the name 'Sri Krishna Sweets' that was before its name (Every Chennaite must know that Krishna Sweets mysore pa are delectable treats oozing with ghee). Now I also know that, it is a branch of Bhimas hotel in Thirupathi, AP. This is a place where we dine every time we visit the Lord Balaji temple.

So expecting to find them selling mysore pa, we walked in one Saturday afternoon. There were around 20 people waiting to be seated and that is always a good sign, isn't it? It was like a mini-Tamil Nadu in there. It felt good being there and hearing our language being spoken all around. Even the restaurant manager spoke in tamil.

We were disappointed that they just used the Krishna sweets name and they did not sell mysore pa. But, nevertheless we decided to have our meals there. And we did a good thing. They have a spicy Andhra thali (a four course meal served in a plate) that comes with Kara kuzhambu, a kurma and a kara curry. So being the spice lover, I chose it. My husband had their non-spicy thali (check out their site). All the dishes were of tamilian origin, it seemed. Even their Andhra thali... But for an array of condiments like paruppu podi, gongura pickle and avakkai pickle, you could not say there was anything related to AP. I was sort of disappointed by this because I was expecting some authentic Andhra food.

Andhra or tamil, the food was great. If you are used to a medium level of spiciness, you can order any of these two versions of thali. If you are looking for good tamil or rather south Indian food experience, you have to try this place out. In the evenings, they also serve dosa, vada and other south Indian tiffin items.

Weekend Cookbook challenge- Dal paratha

I have been waiting to participate in the Weekend cookbook challenge hosted by Sara and Alicat because the project involves something that is close to my heart-cookbooks and this month's theme is winter comfort foods. I am an arm-chair cook and I read more recipes than I ever cook. I own almost thirty cookbooks but my most used book is the 'Net' itself. I am glad to be taking part this month.

I grew up in the southern India where there is no winter. Winter brings with it some rare, foggy mornings but thats about it. But a bigger indication that winter is around is the availability of cauliflower, red carrots (also called Delhi carrots) and English peas. Pittsburgh winter was a big surprise (should I say shock?) to me when I came to the US.

Somehow, I always have a craving for parathas in winter. This recipe is from an Indian cookbook 'Roz ka khana' (translates to Everyday Food) by Tarla Dalal I have had for a couple of years.

Dal Paratha (makes 6)

For dough:
1 cup whole wheat flour
1 tsp oil
1/2 tsp salt
enough water

Knead the above well into a smooth, soft dough. Let rest for 30 min. Divide into six portions.

Filling:
1/2 cup moong dal, soaked for 20 min
1/2 tsp cumin seeds
1/2 tsp chili powder
a pinch of asafoetida (optional)
1/2 tsp turmeric
1 tsp garam masala
salt, to taste
1 T finely chopped cilantro

Cook moongdal in 1 cup water and turmeric until very tender and most of the water has been absorbed. Strain the dal and save the water for making the dough. Heat a saute pan. Add 1 tsp oil. Add cumin seeds and asafoetida. When cumin changes to a golden brown, add dal, chili powder, salt and garam masala. Saute till mixture dries up completely. Mix in cilantro. Divide into six portions.

To make parathas- Roll out one portion of dough into a small 4-inch disc. Place one portion of filling in center and bring in the corners of the disc and seal tightly. Dust lightly with flour and roll into a circle of 6 inches or so. The rolled paratha will be thicker than the usual chappathi. Cook on a medium-hot tava with some ghee or butter until both sides are golden brown.

I like to make a big batch of parathas and store it for a couple of days. It does not dry out like chappathis and it becomes soft and tasty when nuked.

Along with some yogurt and achaar, it is a great, balanced meal.

Tagged:Weekend cookbook challenge

Jhaal moori- Kolkata Street Food

My husband was in Kolkata for a few years and he loved being there. The one thing he misses and often raves about is the street food. Street food in Kolkata can be anything from dosa, to Chinese food to the usual chaat. We keep trying to make the famous Jhaal moori, a dry version of bhelpuri. Recently, a Bengali friend mentioned her way of making it. The key is to use mustard oil. But before you run to get a bottle, I warn you- mustard oil is an extreme food. It has a wasabi like kick when you use it raw like in this recipe. If you are not a Bangla, chances are you will not like it. But I am an exception and I like it. My husband, having lived on foods cooked with mustard oil for two years, hates it. So if you buy, get the smallest bottle you can find.

My friend has a solution too-if you don't want to buy mustard oil, use the oil that collects on top of Indian achaar. Simple enough...

Jhaal moori- for one

1 cup bhel
2 T sev
a sprinkling of finely chopped onion
1 green chili, finely chopped
1 T roasted peanuts
a sprinkling of chopped cilantro
a pinch of red chili powder
salt, as required
1 tsp of mustard oil or more to coat
a good squeeze of lemon juice

Mix and serve at once. It is easier to make individual portions and serve. In my experience, larger portions become too oily or get soggy before you eat it.

I used Nupur's Quick Bhadang and left out the sev. Bhadang is great on its own and this way it was even better. It is really worth making a lot of the bhadang and storing it up for eating as a snack, bhel puri or jhaal moori.