New Dreams

Ganagavelli / Kulfa/ Purslane Curry

2013-02-22T01:06:00.001-08:00

Ganagavelli - Telugu
Purslane - English
Kulfa - Hindi

References :

http://en.wikipedia.org/wiki/Portulaca_oleracea
http://www.nutrition-and-you.com/purslane.html

This is wonderful herb or a leafy vegetable. Its quite nutritious too. This leafy vegetable was not my favorite . That means i never bought it. My mom used to make it frequently and i ate it only when cooked with meat.
Though i loved to touch it - feels a bit silky, juicy and very soft. Kind-of salty and sour. Out of blue i reckoned it and was amused my to realize my mouth was watering. Took a walk and bought this one. I never cooked it . Though i did reckon my sister mentioning it. Hence i called her for the recipe and any suggestions.

Suggestion :

Cut out the fatter parts of the stems. Basically you find them at the end.
Need not separate the leaves and can use the rest of the stems

Recipe:

Ingredients:

Oil - 1 TbSp( Suit yourself - i'm quite low on oil usage in cooking)
Mustard Seeds : 1 Tsp
Jeera : 1 Tsp
Garlic : 10 Pods Chopped(I over do - its optional)
Ginger Garlic Paste - 1 Tsp
Curry Leaves - 5 - 10 (Optional)
Green Chillies - 3 - Slit
Onion - Medium Sized - 1 ( Chopped)
Turmeric Powder - 1 Tsp
Tomatoes - Medium Sized - 2 (Cut into cubes)
Gangavelli/Purslane Herb - Chopped - 2 Cups / 4 Fistful
Salt - 2 Tsp(According to taste)
Red Chilly Powder - 1 Tsp
Jeera Powder - 1 Tsp

Method:

Heat a wok and add oil
Add mustard seeds - let splutter
Add Jeera - minced garlic
Add green chillies, curry leaves.
Stir once.
Add onions and let them turn pink.
Add turmeric powder, salt, ginger garlic paste. Stir well.
After a 30 seconds add chopped leafy vegetables
Stir well and cover for 2 minutes
Add chopped tomatoes , red chilly powder, jeera powder.
Stir and check for seasonings.
Cover and cook for 5 minutes.
Check if the tomatoes are cooked.
If required add one table spoon of water and stir
Continue till the tomatoes are cooked.

Serve hot with roti / rice.

Spiced Sprouts

2012-09-01T00:39:00.001-07:00

Its a tradition to share sprouts as part of "Thamboolam".
After the puja i was left with so much of them.
Hence i've decided to spice it up and server for breakfast.

The other day we were at a dinner at my bro's place.
He brought this store brought sprouts.
Mixture of them - green moong, chana and all that can be sprouted.
We've done a quick saute with green chillies, curry leaf and squeezed in lemon.
vOILA!!! Served as best snack for drinks. Chicken kebabs took a second ceat.
This power packed highly nutritious is damn-yummy.

Ingredients:

Sprouts - 2 Cups(Moong Dal, Green Moong Dal, Ground Nuts, Chana...)
Green Chillies - Finely Chopped - 2
Garlic - Minced Garlic
Curry Leaves - Chopped - 10
Ghee - 1 Tb Sp
Mustard Seed - 1/2 Tsp
Jeera - 1/2 Tsp
Lemon Juice - 1/2 Lemon or the whole acc to your taste
Salt - 1/4 Tsp
Onion - Medium - Finely Chopped - 1
Coriander for garnishing

Method:

Heat a pna and add ghee.
Once the ghee is hot - add mustard seeds, Jeera.
Let em splutter - add minced garlic, curry leaf , green chillies
Note: I'm a garlic freak n i take every opportunity to do that.
You may avoid using garlic.
Add sprouts - stir well.
Add salt, onions.
Stir well.
Squeeze in lemon juice and garnish with chopped coriander.
Serve hot.

Amarnath Leaves(Thotakura) with Dry Prawns

2012-08-24T01:45:00.001-07:00

Dry Prawns are a favorite in-house.
They go well when cooked with cabbage, bottle-gourd, ridge gourd or plain tomato.
However my favourite remains the one with Amarnath leaves/thotakura.
I love all greens and amarnath leaves/thotakura are no exception.

Though my mom used to prepare this - i fell in love with it all over again when my pedhamma prepared it.
Since then it has become a regular at our home.

As always every recipe i put down will have one or the other memories.
The prawns i used today were from Kakinada.
My good friend S got them.
Kakinada is a b'ful sea coast place in Andhra Pradesh.
You get a variety of fish, prawns there.
We've been there couple of years back.
We had great time in the sea shore, spending time with my nieces, not to forget the food.
We've been to Uppada - place known for sarees. I did blow out.

Coming back to the recipe this does need much spices or seasonings.
I use lot of garlic, green chillies n thats it.
Prawns n amarnath diffuse the flavors n tastes yumm.

Easy to cook.
Preparaton Time : 10 Mins
Cooking Time : 10 Mins

Ingredients:

Green Chillies - Slit : 6
Garlic Pods - Minced : 7
Onion - Medium - sliced : 1
Turmeric - 1/2 Tea Sp
Ginger Garlic Paste - 1/2 Tea Sp
Salt - 1/2 Tea Sp
Oil - 1 Tb Sp
Coriander - For garnishing
Amarnath Leaves : 2 Bunches
Dry Prawns - 20

Method:

Wash amarnath leaves n prawns(seperately) in salted water.
Heat a pan and add oil( I'm very low on oil - you might add more acc to your taste)
Once the oil is hot - add garlic n green chillies.
Add sliced onions n salt.
Stir well.
Once the onions are translucent add turmeric , ginger-garlic paste.
Stir well.
Add washed dry prawns.
Stir well.
Add chopped amarnath leaves n stir well.
Keep covered for around 10 minutes or till done.
Do check at regular intervals and stir if required.

Garnish with coriander and serve hot with rice or roti.

Spicy Chicken Broth with Rice n Noodles

2012-08-23T02:03:00.001-07:00

This one was there on the shelf to be written and posted since long.
Almost a month. Like all my recipes this one has a story too.
I discovered this recipe in a natural process of "flickering mind".

There was a party at home on Sunday. We got boneless chicken.
I took aside for about 10 pieced and freezed them.
With the rest i've prepared Mint n Peppery Pudina chicken curry.
That is one more equisite recipe and would post soon.

Coming back to my chicken broth.
I was back from a super tiring dance session n needless to say was dead hungry.
Gas ran out and i had two tools : Microwave n electric rice cooker.

Resources were plentiful : Raw chicken cubes, spring onion, mushroom, green chillies, capsicum.
They were enough to put my mind racing.
It was raining heavily outside and was chilly.
I started out to prepare Chicken Noodle Soup.

I've boiled noodles in the microwave, made chicken broth in the electric rice cooker.
Sauted vegetables and sauces in the microwave.
Half way through i've decided i have no patience to prepare another dish for dinner.

So i've decided to go for a chicken broth with rice n noodles.
Soup was was halfway done and i just added more water to make it a full broth
Boiled basmati rice with some olive oil and salt in electric rice cooker.

The combination of this simple stuff was awesome.

Chicken Broth:

Take 10 Cubes of chicken in an electric rice cooker bowl.
I poured in a litre of water.
Add a little olive oil and salt.
Put on the rice cooker to "Cook"
Wait till the cooker pats to "Keep Warm".
Strain the broth and keep aside.

Rice:

2 cups long grained or basmati rice.
Wash well.
Cook in electric rice cooker with three-n-half cups of water(dazzled with lil olive oil and salt)

Noodles:

Half pack of regular hakka noodles.
Take a microwave safe bowl n add water till the noodles are completely immersed.
Add a lil vegetable oil and salt.
Microwave high for 7-10 mins.
Strain the noodles.
Run cold water.
Ensure the noodles remain separated.

Spicy Chicken Soup:

Ingredients:

Chicken Broth
Some quantity of above boiled noodles
Mushrooms - Sliced - 3
Carrot - Cut into cubes - 2
Capsicum - Medium Sized - Few Sliced and few finely chopped - 3
Green Chillies - Finely Chopped - 5
Onion - Sliced n Chopped - 2
Coriander - Finely Chopped
Pepper Powder - 3 Tsp
Water - 1/2 Liter
Soya Sauce - 2 Tb Sp
Ajinomotto/Chinese salt - 1/2 Tsp
Garlic Paste : 1 Tb Sp
Olive Oil - 2 Tb Sp
Salt - Acc to taste

Method:

Take a microwave safe bowl.
Add olive oil and heat on high for a minute.
Then add all the vegetables , garlic sauce, soya sauces, pepper, chinese salt, salt.
Cook on high for another minute.
Add chicken broth, water, noodles n coriander.
Microwave hight for another 5 minutes.
Taste the soup and adjust if required.

Serve hot with boiled rice n noodles.

Needless to say i overdid the garlic n pepper.
Next time when i try i would add cabbage to this.

All this was done in less than 30 minutes.
Just have to manage time n multi task.

We have relished n enjoyed it a lot.
Was nothing less than the restaurant quality.
Do give it a try :-)

Mushroom Curry in Capsicum n Tomato

2012-07-24T02:44:00.003-07:00

Freshness and ease are the driving factors.
Curry can be simplified or can be made as complex as possible.
I like slight seasonings which will still retain the flavors,textures & fragrances of veggies.
Mushrooms and Capsicums have become so staple.
I love mushrooms. Especially when they are combined with bell peppers.
I did'nt think its wise to buy those super expensive reds and yellow bell peppers.
Settled with the humble green ones.
As always; this is yet another quickie, yummy n healthy recipe.

Preparation Time : 10 Mins
Cooking Time : 15 Mins

Ingredients:

Mushrooms - 200 Gm - Cut into cubes
Capsicum - 3/4 medium sized - Cut into cubes
Tomato - 2 Small - Cut into Cubes
Green Chillies - 4 - Slit
Onions - 1 - Medium Sized - Sliced
Ginger Garlic Paste - 1 Tsp
Red Chilly Powder - 1 Tb Sp
Salt - 1 Tsp
Turmeric - 1/2 Tsp
Oil - 2 Tb Sp
Mustard Seeds - 1 Tsp
Garlic - 3 Pods - Minced
Coriander - Finely Chopped - For Garnishing
Coriander Powder - 1 Tsp

Method:

Wash mushrooms in salt water.
Place a wok - add oil and heat.
Add mustard seeds, green chillies, minced garlic.
Let them crackle - then add sliced onions - give a stir
Let sit for a min - till the onions take over b'ful baby pink color.
Add ginger garlic paste, salt, turmeric - stir well.
Now add tomatoes and red chilly powder.
Cover and simmer for around 2 minutes. Let tomatoes turn soft but not mushy.
Remember we'd like to keep this fresh not very very curry-types.
Add mushrooms n stir well.
Check if the water oozes or you might add little water(left to your discretion)
Add capsicum to the wok - cover .
10 minutes or less the curry should be done.
Turn off the stove - add coriander powder, freshly chopped coriander.
Let the wok sit on the stove for 2 minutes.

Serve with rice/roti. You may also squeeze in some lime before serving.

Capsicum Cheese Omelette

2012-07-23T05:08:00.002-07:00

Cheese Omelette happened by accident. Loong back when i was still in school. Later i've learned that it is called as "French Omelette" and sorts. I always adored cheese. This is the normal Amul Processed Cheese.

I'm not very knowledgeable with the kinds-of-cheeses and their usage. I love its texture n feel when it is slightly melted. Tastes awesome with egg and slight spices.

I like preparing omelette on iron pan. I'm not a non-stick pan fan. They deprive the taste.

Here it goes n have fun :-)

Ingredients:

Butter/Olive Oil - 2 Tb Sp
Eggs - 2
Capsicum - Medium - Finely Chopped - 2
Garlic - Minced/paste - 2
Milk - 5 Tb Sp
Green Chillies - Finely Chopped - 2
Onion - Medium - Finely Chopped - 1
Salt - Acc to taste
Ajinomotto/Chinese Salt - 1 Pinch
Pepper - Acc to taste
Turmeric - 1/2 pinch - just for the color
Cheese - 1 or 2 Cubes - suit yourself

Method:

Beat eggs in a bowl.
Add Milk, garlic, chopped vegetables, salt, turmeric, Ajinomotto.
Beat well.
You might want to taste for the salt and chilly here.
Beat well - i give around 100 beats.
The more we beat the egg - the more fluffy it gets n the veggies blend well(their juices n fragrances).
Heat the pan and add olive oil.
Put on full flame. Oil must be very hot.
To test if the oil is hot enough - add a drop of beaten egg in it.
It should fluff with a crackling noise.
When the oil is hot enough pour in the egg mixture( suit yourself with the pan size and the portion)
Simmer the stove. This is a slow cooking process. The least sim the better.
Check and spread the veggies all across uniformly.
Grate the cheese directly and right over the omelette.
Ensure the cheese is spread all across.

COVER:

Covering the omlette is very important.
Cover it with a shallow lid - i use the one we get with the electric rice cooker.
Will add the picture of the lid tomorrow - it has a handle and easily manageable.
Cover it for a minute.
Open and check if the cheese is properly melted or cooked.
Repeat checking after another 30 secs.
This must be done in a min or half.
Ground pepper over the omelette - i prefer freshly ground pepper.
Garnish with sauce/coriander/oregano.

Tips & My Preferences:

Tastes better when prepared on a iron pan.
Milk adds taste and also aggravates the omelette to turn out fluffy
Olive oil / butter enhances the taste than the usual refined vegetable oil.
I love garlic and i over use. If you are not a garlic fan - one can skip it.
Cooking the omelette on sim/low flame is very important - otherwise it might get burned.
Cheese cooks slowly be patient & keep checking.
Salt is a devil it overshadows all other succulent tastes. Keep low on it.
Go slow with salt as you'd add cheese.

I usually prepare this on weekends for breakfasts.
Its heavy, nutritious and turns out in a jiffy.

I'd soon post spring onion variant.

Inspired By Risotto

2012-07-19T03:05:00.001-07:00

Been a long time since i've done something fresh and new.
Last nite dinner was in search of freshness without any spice and perservatives.
Last morning was sinful-workout. Every part of my body was aching badly.
I was freaking hungry by 7:30 PM. Did not have patience to cook.
No fruits, no bread , bored of cereals - was not left with much choice but kitchdi.
As i said; did'nt want to have anything bleak spicy and was longing for freshness.

I found these spring onions - loveeee them!!!
Those beautiful stalks - i love their smell.
And let me not forget to talk about those white cute lil freshness - onions.
Wowww... i love to cut them - the crisp sound, texture, smell, spice. Simply awesome.

Risotto for me meant - lot of butter, cheese and milk
Not sure if they'd add any other spices to it.
I'll read about it right after i complete composing this.

Believe me, it was this delicate mixture of butter, garlic and all the freshness spring onions

brought in. One should definitely try !!!
This is a boon for bachelor or forced-bachelor folks.
Preparation time is like 10 minutes and coooking time too.

Ingredients:

Rice - 1 Cup
Water - 1 1/2 Cup
Green Chillies - 2 Sliced
Broken Redy Chilly - 1
Spring Onions - 5 - Finely Chopped
Spring Stalks - Finely Chopped
Tomato - 1 Small - Finely Chopped
Salt - 1/2 Tea Spoon
Garlic Pods - 5 - Finely Chopped
Pepper - Freshly Ground - 1 Tea Spoon
Cheese - 1/2 Cube - Grated
Butter - 2 Tb Sp
Milk - 1/2 Cup

Method:

Heat a skillet.
Add butter.
Once the butter melts - add garlic, green chillies, broken red chilly.
Let them splutter or crackle.
Add onions - let them turn translucent.
Add chopped stalks, tomato - stir and let them rest for a 1/2 minute.
Now add milk, cheese, salt - let it cook around 1/2 minute.

Meanwhile, wash rice and add water.
I used electric rice cooker.
Add the above butter spring onion mixture to rice.
Stir well and switch on the cooker.
Voila!!! here ends the preparation.

Serve hot.
I ate it without any yoghurt or raita.
I should come up with a nice, fresh indo-conti style raita.

Dal Makhni

2012-05-15T06:27:00.004-07:00

Well! i was wondering should i upload this recipe or not.

Not a very unique or way-too different recipe.

Its available all across the internet and very well written.

But; then the sweet-feeling is there when i share my experience of cooking.

I'm a big , BIGGGGGGG fan of legumes.

Loveeeee them.

I had them twice in the last week.

My Co-Sister is with me - since we share the same love for these glorious lil

beings - we've relished the dal like two crazy people.

Thanks to my dad who frequents Punjab, Delhi n all on business.

Hence the dal frys, peeka dals, kaali urad dal, rajma have crept in our

pantry. My mom places them in transparent glass jars. Kitchen is like a

well-decorated , organized pantry. Not to forget colorful. Cooking at my

mother's kitchen is associated with so many memories. So many... and i get quite nostalgic even while preparing it.

Since every cooking recipe has its own story... i'd never forget this day in my life. It was Mother's day - time to give a break for mom... My Naana loves my cooking. I started preparing this yummy dish. My memories took me back to those days when my dog-my love was around. It used to patiently wait for me to finish my cooking. Just wants to be around me. I used to cut carrot cubes, water melon, cauliflower as treats to it. They were always around for this wonderful creature. This day though i know the damn thing is not around - involuntarily i turned 100 times. I was almost getting hysterical. Tears rolled down. Its Mother's day and i missed my baby.

Anyways; lets get back to the recipe.

We've got this Black Urad Dal from 24 Letter Mantra. Its an organic store. Believe the taste of dals from here are quite different from non-organic. Its very yummy. I got rajma from the local store. The red rajma. Did shopping in Badichowdi .... was good to see veil clad marwari women and incessant gujju chattering families all across. Loved to see those colorful sarees . Lemme not deviate...

Ingredients:

Black Urad Dal - 1 Cup
Rajma - 1/4 Cup
Green Chillies - Slit - 4
Tomatoes - Medicum - Cut into cubes - 2
Onion - Medium - Sliced - 2
Oil - 2 TbSp
Butter - 10 Tb Sp
Ghee - 4 Tb Sp
Jeera - 1 Tb Sp
Garlic - Finely Minced - 10
Turmeric - 1 Tea Sp
Grated Ginger - 1 TbSp
Grated Cheese - 1 Cube
Ginger Garlic Paste - 1 Tea Sp
Red Chilly Powder - 1 Tb Sp
Dhaniya Powder - 1 Tb Sp
Chopped Coriander

Method:

Preparing legumes for their D Day:

Soak the pulses over night or for 12 hours.
Pressure cook them with ginger garlic paste, turmeric, salt(all 1 tea spoons would do)
Do not over cook the legumes.
Let them remain their shape.
Every cooker behaves differently - so please do help yourselves with the number of whistles.

Buttery Rendezvous:

Heat a wok. Add oil, ghee and half of butter.
Add jeera.
Once they splutter - add garlic and green chillies.
Add onions - let them turn b'ful pink - now; add ginger-garlic paste, turmeric. Stir well. Wait for 2 minutes.
Add tomatoes, salt , red chilly powder. Stir well.
Cover the wok till the tomatoes turn mush.
Add the boiled pulses.
Stir well.
Add water if required. Very lil water as the consistency of dal makhni is quite like a thick paste.
Check for the seasonings.
Simmer the stove - remain for 30 minutes.
Keep stirring in between.
After about 20 mins of stirring - add grated ginger, grated cheese, remaining butter.
Here comes my madness - yet again - its to do with the garlic.
I've added five more minced garlic.
Before you take off the stove - add coriander powder, fresh coriander.

Serve it with a dash of lime.
Smear it with one more dollop of butter.

Serve hot with jeera rice or roti.

No kidding - tastes better the next day :-)

Simplest Manchow Soup

2012-04-26T05:30:00.000-07:00

Soup! Soup!! Soup!!!
What would i have done without this concoction

In my childhood days soup meant only a tomato soup.
Red fresh soup with deep fried bread crumbs, white butter (home made) and freshly ground pepper.

Weekend meals were more fun. Family dining table, siblings and my cousins running around, anticipating flavored rice, mutton curry and the sheer fun of eating something special with all family. I'm so struck with my childhood home. It’s a "beauty"

Coming back to soup.
I dint much love tomato soup though.
And the fact that there is so much work involved in it.

Later when this small town girl started visiting Hyderabad and watching Khaana Khazaana on Zee. It was then i started exploring. I remember giving a list to my father to get from city Hyderabad. I used to devour on cheese (which didn’t exist in small towns then).

I remember preparing first soup.
Onion potato soup.
Sanjeev Kapoor the famous chef inspired me .
It was a success! My brother loved it.

Got introduced to clear soups, wanton soups, thick soups.

I got stuck with thick soups.
Clear soups make me feel sick.

I like veg soups. Crab meat soup being an exception.
Aromas Of China(BJN Group) serves one of the best crab soup.
Blue Fox serves the best Manchow soup.

This one i cant exactly call this as a Manchow soup.
I dint have any crisp fried noodles as a topping.

I returned home early and was hungry like mad.
Dint have mood to eat anything heavy.
Was more willing to eat something fresh.
I forgot eat my portion of steamed veggies in the morning.
But they were free zed and cold.
That’s when soup-thought struck me.

Yayyyy!!! Its been years I’ve prepared.

I am so excited to share this one.

Ingredients:

Olive Oil : 1 Tsp
Garlic Minced : 2
Onion - Finely Chopped - 1 Small one
Ginger Grated - 1/2 Inch
Green Chillies - Minced - 1
Soya Sauce - 2 Tb Sp
Salt - 1/2 Tsp
Chinese Salt/Ajino Motto - 1/4 Tsp
Chopped Coriander
Water - 3/4 Litre

Steamed Veggies:

Cauliflower Florets - 5
Broccoli Florets - 5
Beans Chopped - 1/2 Cup
Carrot Chopped - 1/2 Cup

Method:

Take a pan - smear olive oil.
Heat - add garlic , chillies, onion
Once onion turns translucent add grated ginger.
Add soya sauce - stir well.
Add steamed veggies & salt.
Add water - bring to a boil.

Take a small bowl.
Add 1/2 cup water & cornflour.
Use your beautiful fingers to mix the cornflour in water without lumps
Add this mixture to the pan.
Cook for 2 mins.

Garnish with freshly chopped coriander and fresh-ground pepper.

You're Done!!!

Turned out super yummy :-)

I wish i could have taken a better picture :-)

Methi Paneer

2012-03-21T07:54:00.005-07:00

Cooking this will be a very special memory.
A memory i'd cherish for the rest of my life.

My girlfriend KP came to home for a sleep over.
I was sooooooooo excited.
We cooked together, watched a movie , gossip, makeup :-)

I remember when i was a kid; 11 years and back in town.
A friend of mine - best friend at that time - came over to our home. And it was decided she'd sleep over at our place. I was so excited , happy and all glee. Made bed for her in my room - i've been so mad and happy - i've running down stairs to my mom in the kitchen, grand parents and then to my siblings. Run up to my room again. Like a little puppy. I do remember this huge doberman in my room was confused to seem me running around hahaha. Ah! My childhood home - miss it. Was one of the best houses.

I did nothing less on this weekend when KP was here.
Have been whistling , singing, dancing :)

Most of her life she spend in North.
Loved her palak paneer :)
She is a strict veg and hence paneer.

Cooking together is fun.
I've cut all the vegetables.
She did the initial preparation.
KP used lots of oil - variety is spice of life :)
Seasoning and addendum i've done.

Paneer - i am not sure why is it made complex.
In the sense - whenever i utter paneer - people say its lot of work. One got to make kaju paste/ khus khus paste. Why complicate?
I've stuck to the basics. All i did was add the leftover milk to the curry. It added loooots of flavor. We were like lets get away with dinner preparation. We've made paneer - rotis all in 45 mins and we're done! We then microwaved frozen aloo patties, took diet cokes(as if it'd matter) watched a movie. No huge effort - it was effortless cute and a "bonding-dinner" :-)

Ingredients:

Oil - 5 Tb SP
Ghee - 2 Tb SP
Paneer - Chopped into cubes 200 gm
Green Chillies - Slit - 6
Finely Chopped Curry Leave - As per your choice
Methi Leaves - Finely Chopped - Two Fistful
Onion - Medium Size - Finely Chopped - 2
Ginger Garlic Paste - 1/2 Tb Sp
Tomato - Medium - Finely Chopped - 2
Red Chilly Powder - 1 Tb Sp
Salt - Acc to taste
Milk - 1 Peg
Fresh Chopped Coriander
Coriander Powder - 1 Tb Sp
Garam Masala Powder - 1 Tea Sp

Spices:

Shahjeera - 1 Tea Sp
Bay Leaf - 1
Clove - 1
Cinamon - 1/2 inch

Method :

Roast Paneer:

Take a pan.
Add a 1 tea sp oil/ghee/butter.
Roast the paneer cubes - till they are slightly brown.
Keep aside.

For Curry:

Heat a wok - add oil
Once hot - add spices
They splutter - add curry leaves, green chillies, onion.
Let onion turn pink - add turmeric powder, ginger garlic paste, salt
Add methi leaves, tomato, red chilly powder.
Cover with a lid - wait till tomatoes turn mushy.
Add paneer - stir
Add milk - Stir.
You may add little water to achieve the required consistency.
Cook for another 3 minutes.
Add freshly chopped coriander, coriander powder, garam masala powder.
Stir well.

Serve hot with roti.
We've totally relished it. Somehow it tasted better the next day :-)

Chukka Kura Pappu

2012-03-20T22:03:00.003-07:00

Chukkakura is also called as katti palak in Hindi and Garden Sorrel in English. Whatever is the name it looks cute, fresh, naughty and its really sour. I'm not a very sour-crazy person - but my husband is. Since i'm not using much of tamarind to satiate his appetite for sour food - why not i go healthy way. The first time i had this was at one of my pedhamma's homes(My mother has 6 sisters ). Hot noon, hot rice, ghee, appadams and this fresh soury pachadi. I customized with a dollop of ghee, freshly chopped onions & this pachadi. Yummy!!! Its mout-watering now also - even after 3 years :-) . Though i took out these cute fellas was to make pachadi - damn! i got sucha a flickering mind - i've decided to go for dal.

Somehow i did'nt wanted to go for my usual way of preparing dal.
The usual way is i dump onion, garlic, tampering in the cooker and i'm done. Quickest way right!!! I decided to do it a lil different. Different way of tampering that i've learnt from my rayalaseema sis-in-law :-) On Holi Day - she prepared tomato dal with this "seema-style" of tampering.
Its something like dal tadka sans tomatoes and with south spices.

Fresssshhh curry leaves and coriander is great in tamperings.
As alwayz overdid the garlic part :-)
This is sour , tangy, i liked the texture of these leaves.
Yumm! Yummy!

Ingredients:

Chukka Kura - 10 Kattas
Toor Dal - 2 Cups
Water - 4 Cups
Green Chillies - 6 - Finely Chopped
Onion - Medium Size - 1
Garlic - Finely Chopped - 5
Curry Leaves - Finely Chopped - Fisful
Coriander - Finely Chopped - 5 Tbsp
Turmeric - 1 Tea Sp
Salt - Acc to taste

Tampering:

Mustard Seeds - 2 Tea Sp
Jeera - 2 Tea Sp
Oil - 1 TbSp
Ghee - 2 Tea sp
Broken Red Chillies - 2

Method:

Add washed dal, chopped chukka kura , salt, turmeric to the cooker.
Add enough water and put on stove.
Cook until dal is done.
Take a pan - add oil+ghee.
Once hot - add mustard, jeera, broken red chillies minced garlic, curry leaves
Once they splutter - add green chillies,onions.
Wait until onions turn pink.
Add turmeric and stir.
Adjust salt & Chilly.
Add finely chopped coriander.
Add this to the cooker.
Bring to a boil.

You can adjust your consistency.
I usually like loose dal - kind of soupy - so i add more water.
You may use 3 cups of water to boil to 2 cups of dal.

Serve with hot piping rice or rotis :-)

Nutritional Values :

Sorrel leaves nutritional value; Sorrel leaves or plant comprise many essential vitamins, namely Vitamin B9, Provitamin A, Vitamin C, and consists of carbohydrates, fats, dietary fiber, proteins, and Iron, magnesium, sodium, potassium, calcium, also contains essential flavanoid antioxidants. In addition to these, it posses antibacterial, anticancer and astringent properties, all contribute to prevent ill health and improve general health.

Reference : http://ideas4health.in/health-ideas/vegetables/sorrel-leaves-nutritional-facts/

Capsicum Palak Khadi

2012-03-20T21:40:00.012-07:00

I love this one.
Its the easiest, yummy, feels fresh.
Irony is that this has to be made out of almost fermented curd.
The older & sour the curd is the yummy it turns out.

I do manage to intentionally ignore one bowl of curd in the fridge.
I pull it out on its lucky day - actually my laziest day.
Thats a different debate i'm lazy at any given point of time :)

Well! Again; somehow the sweltering heat got over me.
Capsicum does make me feel fresh and cool.
Since husband is a die-hard fan of capsicum - i thot let me try it.
Went back to fridge - pulled out two capsicums.
Hmm; saw that beautiful and graceful spinach.
Green color is so pleasant right :-)

Pulled out spinach too - i must 10 leaves.

This was my first time with addendums to khadi other than onion and tomato.
I was pretty sure - i'd add capsicum at the end while i bring khadi to a boil.
That would ensure capsicum to remain fresh, green and soothing in this hot summer.

This time the curd - sour,old curd had a little story.
I bought two 200gm each curd sachets on the next day of holi.
As both my huband and brother were Bang infected.
Heavy head; unable to open eyes - Oh! They did entertain us a lil bit on holi night :-)
Hence buttermilk is a age-old remedy for hangovers.
I've bought those curds. To no avail - both of the refused to have it.
Hence they were there in the fridge lying since almost 10 days.
Perfect curds for this Khadi - Baang khadi :-)

Ingredients:

Sour Curd - 200 Gm
Besan / Chan Dal Powder - 5 Tb Sp
Green Chillies - Slit - 4
Onion - Medium - Finely Chopped - 2
Ginger Garlic Paste - 1 Tea Sp
Turmerc - 1 Tea Sp
Salt - Acc to Taste
Red Chilly Powder - 1 Tea Sp
Capcicum - Medium - Finely Chopped - 2
Palk - Finely Chopped - 10 Stalks
Tomato - Medium - Finely Chopped - 2
Finely Chopped Coriander
Coriander Powder - 1 Tb Sp

Tampering :

Oil - 2 TbSp
Ghee - 2 Tea Sp
Jeera - 2 Tea Sp
Garlic - Minced - 5
Curry Leaves - Finely Minced - 10

Method:

Heat a wok - add oil
Once hot - add jeera, garlic, curry leaves.
Add green chillies, onions.
Once onions are pink/translucent - add turmeric powder, salt, ginger garlic paste.
Stir well.
Add chopped spinach, tomato.
Add red chilly powder.

NOTE : The whole idea of this to remain fresh and taste fresh.
Hence i am not going to over cook either spinach or tomato.
I'm not going to cover the wok with a lid and wait till tomato turns mush.

Wait for a minute - but dont cover the wok.
Meanwhile beat the curd with a fork - add water.
Time to turn the flame to as high as possible.
Pour this beaten curd(butter milk) to the wok.
Take basin in a bowl - add little water - user your beautiful fingers - make it into a paste.
This excercise is done to avoid any lumps.
Add this paste to the wok.
Bring to boil for another 2 minutes.
Add finely chopped coriander, chopped capcicum, coriander powder.

Boil till you get the required consistency.
You may add more water if you'd want it to be like rasam.
Or boil more - if you'd like to bring it to a semi-solid state.

I had this with roti - it was awesome!!!
Goes well with rice too .
I usually have Haldiram's Bhujiya Sev or Aloo Bhujia as an accompaniment.

Capcicum Kaaram Upma:

2012-03-14T08:03:00.003-07:00

Capcicum Kaaram Upma:

Upma - ewww i used to hate it.
This soggy , colorless stuff on my plate - would bring me a nausea.

The usual way of preparing it is plain - tampering, onion, tomato.
Sometimes with ground nuts and chashews - would have drived me nuts.

Pre-marriage - i happily settled for my own kitchdi, oats or skip

breakfast. But never could pull myself to have that. Rare were the occasions when i compromised.

Its just the looks i hated.
So; one day i thought why not make it colorful.

You make food colorful and add some exciting garnishing s when you
have kids at home or kid-like adults at home. I'm one.

"Kid-like-cook". I want my food to be colorful and presentable.
Yea! Looks are important :-)

Hence I've tried upma by adding lil bit turmeric, carrots, peas,
spring onion stalks, capsicums...
Every time i try to overdo some or the other vegetable.
Try to bring some new color/ new flavor and make it exciting.

This time though; i dint have much vegetables freezing - all I'm
left out was b'ful glistening capsicums. Husband loves capsicum.
Hence i overdid it this time. Absence of carrots was "apparent".
Disappointing too.
I was myself not convinced to serve it .

Yay! The creative mind - strictly works only in the kitchen though.
I've laid out these "curry-leaf powder", "garlic-powder" , "sesame seeds powder" on our dining table. Sprinkled these carefully over the upma. They did add all the color and enhanced the taste too.

I relished - totally - and welcomed all those compliments from my husband :-) Blush! Blush!! Blush !!!

Ingredients:

Upma Ravva - 2 Cups
Water - 10 Cups
Ghee - 1 Tb Sp
Jeera - 1 Tsp
Mustard Sees - 1 Tsp
Green Chillies - Finely minced
Curry Leaves - 5 - chopped
Onion - 1 - small - chopped
Turmeric - 1/2 Tsp
Ginger Garlic Paste - 1 Tsp
Tomato - 1 - small - chopped
Capsicum - 1 - Big - Chopped
Coriander - Finely Chopped

Method:

Heat a wok/pan - roast the upma.
Not till the Ravva is brown - just about to roast.
Take out Ravva out of the wok.
Add ghee to the wok.
Add jeera, coriander seeds, green chillies, curry leaves.
Stir - add sliced onions.
Once onions turn pink : Add turmeric, salt, ginger garlic paste.
Stir.
Add tomatoes - Wait for 30 Secs.
Add water - Bring to boil.
Add salt, capsicum, chopped coriander.
Taste the seasoning - adjust accordingly.
Add ravva gradually - simultaneously keep stirring.
Basically avoid lumps.
Simmer and cover.
3-5 minutes - it should be done.
Place on a plate - season with all those Curry-leaf powder, garlic powder, sesame kaaram powder.
Serve hot.

Ksuri Methi Chicken

2012-03-12T08:22:00.002-07:00

Every recipe has a story behind it.
Chicken - reminds of me of sweet cousin.
I invited him and his fiance home for lunch.
I could not prepare a simple pappu charu and chicken curry - by the time they arrived.
It was well past lunch-time already.
I was kind of very slow - Nah! i was not slow but had inertia.
Loads of inertia.
I thought i could never cook.
Now; i can very well cook sambhar/chicken curry in 30 mins.
Its all about managing/organizing/resource planning :-)

Well! Coming back to my memory about chicken-n Gautam Annaya.
He did not discourage me or mock me about my utter inability to prepare a simple meal.
He did show me how to cook chicken in the most simplest way.
Bachelor cooking .
This memory would remain with me for my whole life.
It was a fragile moment - it was like a break / make moment.
I was turmoiled by the fact that i could not prepare a simple meal.
His help meant help/support for the "whole life" :-)

And its during this ahh-sho-shweet cookery session - i've learned the importance of coriander powder. My pedhamma; is a great cook. Especially non-veg. At this moment; if she'd call me
for dinner - i'd run to her place. It was her tip passed to annaya and then to me.
If its non-veg; it has to end with loads of coriander powder. Tried & Tested - would stick to that
mantra all my life.

Its : Chicken - memory back to Gautam Anna - pedhamma's non-veg - Initial post-marriage cooking inertias! Thank God! Gautam Anna was there that day with me :-)

Coming back to this recipe - this built its own memory.
It was Holi, my sister and sis-in-law were with us.
Two lovely b'ful girls playing, lisping and dancing...

My sis-in-law; helped me build this b'ful recipe.
I was just a helper though.

I've learned this tip from her - adding Ginger Garlic paste before the onions turn
pink/brown - is a disaster. It would tend to burn itself and onions too.

Ingredients:

Chicken - boneless - 750 Gm
Onion - medium size - sliced - 2
Tomato - medium size - cubed - 2
Green Chillies - Sliced - 4
Salt - 2 Tsp
Red Chilly Powder - 2 Tb Sp
Ginger Garlic Paste - 2 Tb Sp
Turmeric Powder - 1 Tsp
Kasuri Methi - 4 Tb Sp
Coriander Powder - 3 Tb Sp

Tampering:

Ghee - 2 Tb Sp
Oil - 4 Tb Sp
Clove - 2
Cinamon - 1/2 Inch
Shah Jeera - 1 Tsp
Bay Leaf - 2

Method:

Heat a wok - add ghee+oil.
Once hot - add spices.
Add slit green chillies, onions.
Let the onions turn pink.
Add ginger garlick paste, turmeric, salt.
Stir well.
Wait for two minutes - add tomatoes, red chilly powder.
Cover for 3 minutes or till the tomatoes turn mushy.
Now add kasuri methi - stir well.
Add chicken(washed in vinergar+salt water) to the wok.
Stir well.
Check the taste.
Cover - simmer - wait till its done.
Before taking it off the stove - add coriander powder, fresh chopped coriander.

Serve hot with roti / rice.

Know what - this stuff for some reason tastes better the next day :-)

Spicy Southier - Green Moong Dal Kitchdi

2012-03-11T08:23:00.001-07:00

This is a speciality of Gujju households.
My neighbors were gujju and i was lucky to have it quite frequently.
I love it for the taste of dal, ghee and slight seasoning.
This requires dal in 3/4th and rice in 1/4th portions.
I remembers ; my Aunts would every month religiously filling their jars with these ratios.
Thats how frequent they prepared kitchdi and i had to relish it too :-)

Relished it more after those tiresome "group-shopping" @ begumbazaar.
Ahh, those begumbazaar shoppings were crazy.

However; this version is a spicier one.
This one is with a spicy south-indian touch.

Its easy, quick, highly nutritious.
Legumes have whta proteins - and you have loads of them here.

Ingredients:

Ghee - 2 Tb Sp
ShahJeera - 1/2 Tea Sp
Cinamon - 1/2 inch
Pepper Corns - 10
Green Chillies - 2
Onion - Finely Chooped - 1/2
Ginger Garlic Paste - 1/2 Tea Sp
Turmeric Powder - 1/2 Tea Sp
Tomato - 1 Chopped
Salt - 1/2 Tea Sp
Rice - 1/2 Cup
Green Moong Dal - 1 1/2 Cups
Water - 5 Cups
Lime Juice - 1/2 Lemon
Coriander - Finely Chopped

Method:

Heat Ghee in a cooker.
Once ghee is hot - add all the spices, Slit Green Chillies & onion.
Stir well.
Wait until onions turn translucent .
Add ginger garlic paste, salt and turmeric powder.
Add washed dal + rice & tomato to the cooker.
Add water . Stir well.
Cover and put it on a high flame.
Wait for 7 whistles.
Wait until the pressure is released and its safe to open the lid.

Server hot - Garnish with chopped coriander and lemon juice.

You may add more water if you would like to have your kitchdi more softer.
The usual Gujju style would be 1:5 ( 1 being the combo of rice n dal - 5 is water).
It'd be mushy and yummy.
I wanted to feel the dal while i chew.

Curd n paapad; enhance the taste.

Cheesy Spicy Apna Bobino :-)

2012-03-06T07:53:00.003-08:00

This is my creation.
I'm proud of myself.
Ahh entirely my creation.
I'm inspired by several recipes - no doubt; but this is my baby.

I did mention i gather all those left over sauce sachets and oreganos from
Dominos, Pizza Hut and KFC. I did store all of them in a very attractive
Box. A box which was given a complimentary for Budweisers. Yum! Both the
sauces, seasonings and beer. Yum!!!

Okay; i've went into the kitchen to prepare Bombino for breakfast.
The usual way; jeera, baby corn, south indian tampering etc.
I got so bored of doing it the same way.

Lemme wear my creative hat(taste-bud hat )

I actually cut vegetables for the usual way; but only when i put on the flame -
i realized i'm in a experimental mood. Hence the ingredients were all on-the-fly.
I'm such a random cook

Ingredients:

Oil - 1 TbSp
Green Chillies - 2 Slit
Onion - 1 Medium - Finely Chopped
Coriander Leaves - Chopped
Curry Leaves - Chopped
Baby Corn - 4
Tomato - 1 - Small - Chopped
Bombino - 3 Cups
Water - 2 1/2 Cups
Salt - 1/2 Tsp
Ajinomotto - 1 Pinch
Cheese - 1 Cube - Grated
Weikfield Mustard Paste - 1/2 Tsp

For Seasoning:

Oregano(Domino) - 1 Sachet
Spicy Sprinkle(KFC) - 1 Sachet
Tomato Sauce(KFC) - As per taste
Lemon Juice - Acc to taste

Method:

Heat a wok.
Add oil - bring to heat.
Add green chillies , onion, curry leaves.
Let onions turn pink.
Now; add baby corn, coriander, tomato, salt, Ajinomotto, Mustard Paste.
Stir Well. Add water.

NOTE : Usually; for bombino ; its 1:1 water .
But I've made it 3:2.5.
Since i wanted this bombino to be a bit dry and brown.

Bring the water to boil
Add the bombino gradually - stir while you add it.
Cover with the lid
Check after 5 mins - wait till the water is drained.
Once the bombino is done - add the grated cheese.
Cover for 3-4 minutes.
Take off flame .
Season with Oregano, Spicy Sprinkle, Tomato Sauce and Lemon Juice.

This is Cheesy, Tangy, Sour , Sweet and everything.
Nutritious and makes a heavy breakfast.
Something different than the the routine.

Husband has thoroughly enjoyed it.
I had to let go my portion(Bharteey Naari haha)

Try it for a change.

Ponaganti Aloo Kura

2012-03-02T02:35:00.002-08:00

Ponaganti Kura(Poyina kanti kura). This is highly nutritious . Its said to improve the eye-sight. In Ayurveda; its said to bring back the lost eye-sight. When we were living in a town – it was a staple food.

It was available all over the seasons. I remember my mother used to make this with moong dal. Greens always been my favorites. This curry with hot ghee tainted rotis. Yum! I’d recall all those memorable moments in our b’ful childhood home J

Thanks to this Angadi – I could get hold of this green leaf. There are two varieties in this – one with a lean leaf and the other with broader. Lean leaf is more tastier but hard to get. I’ve got the broader one . Nonetheless it turned out to almost the same yum. I used potato as a substitute for moongdal. Yet again; I overdid garlic. I’ve got the best quality of it from Angadi again. The supermarket garlics are lifeless . These are fatty, round and very powerful. I thoroughly enjoyed mincing them and smelling . My husband was staring at me – while I do that (haha). Well! Its been 4 years since we got married and I’m sure he got used to my madness.

Ingredients:

1. Oil – 2 Tbsp

2. Garlic – minced – 5

3. Green Chillies – Slit Cut – 4

4. Onion – finely sliced – Medium Sized -1

5. Salt – 1 Tsp

6. Turmeric – ½ Tsp

7. Ponakanti Kura – finely Chopped – 5 Kattas

8. Potato – Cut into cubes – Small Sized – 4

9. Coriander – Finely Chopped – 1 Bunch

Method

Heat a wok and add oil
Add minced garlic, green chillies.
After 30 secs – add chopped onion
Once onion turn translucent – add turmeric powder, salt
Wait for a min
Now add chopped potato - Stir well.
Add chopped greens – add the greens gradually while stirring
This would ensure – all the seasoning is spread across evenly.
Cover with a lid. Simmer.
After 10 mins – check if the potatoes got soft and stir well.
After 10 more mins – it should be done – add finely chopped coriander .

Serve with hot rotis or rice

JackFruit Curry / Panasapottu Kura

2012-02-29T08:06:00.002-08:00

Panasapottu kura!!!

I’ve heard a lot about it! Never tasted it!

The other day I’ve been to Angadi and found it. Raw Jack Fruit.

I just wanted to confirm if that was a fruit or a edible thing to make a curry.

I had a malayali aunty, tamil uncle and our own hyderabadi vendor(his urdu was funny though) – explaining me on how to preserve it and started pouring recipes. Recipes in three heavy accents J

I wonder if anything like this would happen in America/ Sort-Of countries.

I thought I’d experiment on it. I’ve googled a lot and finally thought of doing a lil customized version.

I’ve added onions & instead of mustard paste (which should be freshly made) – I’ve added a WeikField one. So do you find it in the picture.

I overdid curry leaves and coriander as usually.

Chopping that sticky – funny looking jackfruit was a challenge.

We should shop it into tiny miny pieces.

Let me quickly write it out

Ingredients:

· Oil – 3-4 Tb Sp

· Mustard Seeds – 1 Tsp

· Jerra – 1 Tsp

· Broken Red Chillies – 3

· Urad Dal – 1 Tbsp

· Green Chillies – 4

· Onion – 1 Medium

· Curry Leaves

· Ginger Garlic Paste – 2 Tsp

· Turmeric – 1 Tsp

· Coriander Powder – 2 TbSp

· Dry Coconut Powder – 2 TbSp

· Weikfield Mustard Paste – 2 Tbsp

· Salt – Acc to taste

· Red Chilly Powder – ½ Tsp

Method:

· Chop/Mince jackfruit (just like cabbage)

· Pressure Cook along with ½ Tsp Turmeric Powder, 1 Tsp Ginger Garlic Paste.

· Pressure Cook for around 2 Whistles.

· Pour out in a colander – make sure you let go excess water.

· Heat a pan – add oil – mustard, jeera, urad, curry leaves, broken red chillies.

· Once they splutter – add green chillies, onion

· Let the onions turn lil brown.

· Add ginger garlic paste, salt, turmeric powder, red chilly powder: Mix well.

· Now add boiled jack fruit.

· Cover for around 5 mins – let the jackfruit sink-in all the spices.

· You might want to do a quick taste-check and take a decision if you’d like to extend the cover.

· Add coriander powder, dry coconut powder – stir.

· Leave uncovered for another 5 mins.

· Put off the stove – retain the pan on the stove.

· Add mustard paste and freshly chopped coriander: Stir well.

· Let it sit on the stove for around 15 mins.

· Squeeze in lemon juice before serving.

It was just about good. People who’d love mustard – this is great. I had no patience to make a paste of mustard seeds – hence I’ve used the sauce.

Actually to accelerate the taste – I’d try using mustard oil the next time.

I’ve prepared menthe sambhar to go along with this. Recipe for menthe sambar will be posted tomorrow. I’m hungry – gotta drive home and have yet another serving of this strong mustard-jack-curry. PERIOD!

Lauki Dho Peg Dhoodh Sa

2012-02-28T05:08:00.002-08:00

What the heck !!! Does that even sound like a recipe / a dish.
For me it does!
I’m inspired /influenced by many things around me while I cook.
I’ve been to Angadi this Sunday.
Scorching sun – oil dripping over my face – dusty roads.
I could forget all these – as the fresh greens, reds and yellows were smiling at me.
I could ignore all that heat and irritating oil in my hair.
I bought a lot of vegetables then – all freshhhhh , fressshhhhh , freshhhhh.
Its then I took this nascent, baby looking lauki(sorakaaya/ aanyapkaaya/bottlegourd).
Monday mornings are always so sick and painful. To make it exciting I had to cook something exciting.
Its been loooooong since I’ve prepared “sorakkay paalu posina kura”. I’ve learned it from my cousin. She lived in Sreekakulam(interior Coastal ). Shez got influenced by those recipes. Its creamy, thick and very spicy curry.
I’ve started my preparation with that. But; halfway once I added this “southy tampering ingredients” to oil – I’ve changed my mind. As; it’d be a thick curry – I will be forced to prepare dal. Naah! Been too much of dal these days. And; moreover I’ve already made a dough to prepare rotis. So I’ve rather decided to make a watery and yet creamy/milky lauki.
Once I’ve added mustard, broken red chillies, jeera – I’ve decided to make it rather a watery/light-flavored dish. Hence; I’ve added a tea spoon more jeera. Preparation time was 10 and cooking time was 20. It was an experiment. Wow! What a way to start a week.
Let’s go to the name; why Peg & Dhoodh Sa.
I used a “Peg” as a measure to add milk to the curry. And; with these Star Plus serials (Marwari bhaay sa; maa sa; jaisan, waisan) glaring in the background – hence the name J . Well! In-a-way isn’t it exciting to name your experiment in a different way.
Will not dole more – lets get to cooking.
Oops! I’ve almost forgot. I didn’t have oil in the tumbler – so I’ve used 2 Tb Sp of ghee too cook around 400 gm of Lauki. Healthy is’nt it
Ingredients
1. Ghee – 2 Tb Sp
2. Mustard Seeds – ½ Tsp
3. Jeera – 2 Tsp
4. Dry Red Chillies – 2
5. Ginger Garlic Paste – 1 Tb Sp
6. Onion – 1 Medium – Finely Chopped
7. Lauki – 400 Gm
8. Salt – 2 Tsp
9. Red Chilly Powder – 1 Tsp
10. Coriander Powder – 1 Tsp
11. Coriander – Finely Chopped
12. Milk – 2 Pegs
13. Water – To Boil
Method:
· Place a pressure cooker on flame
· Add ghee.
· Once it melts and smells heaven – add jeera, mustard seeds & broken red chilies.
· When the lil rascals splutter – add chopped onions
· Let the onions turn pink and turn translucent – add turmeric powder & ginger garlic paste.
· Mix well – wait for 2 mins
· Add lauki cubes, salt, chilly powder.
· Add water to the cooker – drown the lauki cubes.
· Remember I wanted it water/soupy.
· Close the cooker – high flame – wait for 2 whistles.
· Let the cooker settle down – take out the cover – add 2 pegs of milk and coriander powder.
· Simmer for another 5 mins – till the required consistency is achieved.
· Garnish with freshly chopped coriander.
Serve hot with roti. Believe me! It was yum! Slightly creamy/saucy – jeera and mustard flavors, the fresh tender sweet flavor of lauki – it was heaven :-)

Easy Rasam - No Boiling & No Peeling

2012-02-23T06:15:00.003-08:00

One of the quickest and tantalizing.
Pepped up for obvious reasons of so much of pepper.
Its garlicy - brings best out of spices.
Tangy - with all the tomato, tamarind.
Fresh Greens - Curry leaves and coriander.
This is a wonder recipe.
Its got all the health benefits and my version of Rasam hardly takes 5 mins of preparation time.
Yess! 5 Mins of preparation time and 10 Mins of cooking time.

Ingredients:

Spice Bowl:

Coriander Seeds - 1 Tb Sp
Mustard Sees - 1 Tea Sp
Jeera - 2 Tea Sp
Pepper - 2 Tea Sp
Red Chilly Flakes - 2-3

Main Ingredients:

Garlic Pods (Crushed) - 5-6
Curry Leaves(Shredded) - 10
Tamarind - 2-3 Flakes
Tomato(Chopped) - 1 Big one / 2 Medium
Chopped Coriander
Salt - 1 Tea Sp
Red Chilly Powder - 1/2 Tea Sp
Coriander Powder - 1 Tb Sp
Oil - 1 or 2 Tb Sp

Preparation :

Yeppers!!! I use that freaking oil very sparsingly.
I hate that hot oil smell.
Hence i don't prepare any deep fries .
Yep that means most of the southy breakfasts like dosey, vada , puri are out of my kitchen
Hate that smell - Period!!!

Head a wok - add oil to it.
Keep the flame as high as possible.
Once you're sure its enough hot - thrown in spices.
Tip: I usually collect all the spices in a bowl - to avoid any fumbling.

Once they splutter - add in garlic, tamarind, tomatoes.
Add salt, red chilly powder, curry leaves and cover.

Tip: I add curry leaves at this juncture as against to traditional procedure.
i.e., at the time of tampering.
That would deprive curry leaves off its fragrance and freshness.

After two minutes check if the tomatoes have cooked to mushy state.
Once they turn mushy its about time to add water.
Hmm! one more strange thing - i use beer-glasses to add water.
Hence my two glasses of water are a lil more than 2 glasses :P :P

Bring to boil - once you see notice a boil - add coriander powder.
Simmer for another 5 mins.
Add chopped coriander, pepper powder - mix well.

Vroooooom!!! I'm done.

Hot piping rasam with over cooked rice - yum, yumm, yummm.

Microwave: Veg Cheese Sandwich

2011-12-02T04:51:00.000-08:00

Damn! I loved it.
All in 10 mins – I love it more.
Morning – this was a lazy morning (I’m lazy 24X7: p)
This bread loaf was laying there – fatty “Daily Wheat Bread”
It’d be dead if I don’t consume it soon.
And there is no gas at home. Yeaaaaah! Damn thing I didn’t register.
But with the microwave around – It’s no more a “mandatory”
I bought lots of fresh greens. I love greens. Capsicum, Spring Onion and Corianders.
I wanted to consume something heavy and my doctor told me that I can eat all the butter/cheese/paneer in the early mornings. Guilt-free; I went ahead to make this fresh, crispy vegetable sandwich.
We had a pizza party in office last week and I’ve picked up all the left over “Oregano” , “Red Chili Flakes” sachets. I’m proud of myself – as I’m using them right J
Ingredients:
· Wheat Bread Slices - 6
· Onion – 1 Medium
· Capsicum – 1 Medium
· Coriander – 1 Bunch
· Butter – 1 Cube
· Cheese – 1 Cube
· Oregano – Dominos
· Red Chili Flakes – Dominos
Method:
· Cut onions, capsicum, and coriander. Fine chop them into tiny-mini.
· Take this stuff in a bowl – mix them properly.
· Let the butter melt in room temperature – I’ve got Amul Butter – school packs. They are so cute and the wastage is less (consumption would be limited- I guess)
· Grate the cheese
· Spread butter across the bread
· Spread the vegetable filling on the bread
· Garnish with cheese – I didn’t over do cheese – used sparingly – I wanted it to be more of vegetables. You may add as much cheese as you would like to
· Place the bread slices on the “Crust-Plate”/”Pizza Plate” .
· Push into the Microwave.
· “Microwave+Grill” on High for 90 seconds.
· Bring em out ; season with Oregano/Red Chili Flakes / Pepper
· Yay!!! We’re done. All in less than 10 minutes!!!!!!
· Rush-hour nutritious breakfast and feels looooooot fresh too J

Microwave: Springs n Tomatoes Rice

2011-12-02T04:40:00.000-08:00

Y’day was a b’ful/fun-filled/excited day. I cooked rice for my lunch box – but while I was about to leave to office – I wanted to have a Sub for lunch. Yeaaaaaaah! I did have chicken sub with all that mustard and honey sauce dripping. Succulent chicken pieces . Oh! My , I did have a good time.
Anyways; since I changed my mind about lunch – I dumped my Tupperware box in fridge. Tupperware eh? That thing has got onto me. I do have b’ful collection J
I returned from the office – its about 10:00 PM. Did’nt feel like having one more Meusli /oats dinner. Wanted to have something light, conti estyle and yet spicy. More than anything I wanted to use that cooked rice lying in the refrig. My husband got this imported spring onions and I just love them. The whites are big and large, long stiff stalks – excellent for conti-style cooking. Nothing can beat the desi springs though. They are best suitable for curry. Curry tops the chart always.
I grabbed my Tupperware, springs, coriander (a must & default in my cooking) J
I walk towards the sink to wash these. Oh! Wait! Did I see something Red and White? Did I just pass by something? I step back. In my mini-veg-trolley – Tomatoes and Garlic!!! Ahh, damn! You folks. OK! Come on in. I’m such a fluctuating cook haha.
Hence the color n flavors.
Cooking Time – 5 Mins
Preparation Time – 10 Mins

Ingredients:
· Butter Cube – 1
· Garlic – 5 Pods
· Spring Onions – 2
· Tomatoes –Medium Size – 2
· Dominoes Red Chili Flakes Sachet – 1
· Coriander – ½ Bunch
· Salt – Acc to taste
· Chinese Salt – ½ Tsp
· Cooked Rice – 1 Min

Method:
· Mince/Finely chop garlic, spring onions, onion stalks.
· Take a microwave safe bowl – add butter and above cut stuff
· Microwave high for 1.5 Minutes
· Chop tomatoes into small cubes, finely chop coriander.
· Add these to the Bowl along with red chilli flakes, salt and Chinese salt
· Microwave High for 2 Mins(Uncovered).
· Now add rice- mix well Microwave on High(Uncovered) for 1.5 mins
Garnish with freshly chopped coriander, adjust seasoning – server hot :-)
I simply loved the garlic, butter and freshhhy veggy flavors.
I almost forgot to say this – cooked-n-refrigerated rice is good for making “fried rice”/pulaos.

Spring Onion & Red Chilly Fried Rice

2011-11-28T06:53:00.000-08:00

Wow! This was amazing. It was an innovation. A spontaneous one and I just loved it.

It was such a tiring late evening (almost night I can say). 10:30 PM is way too night ha-ha

I was working in night shifts in the office and barely had any sound sleep since three days.

Y’day was the worse. I just had 3 hours sleep and had to rush to office. Well not office but a team outing to a resort. Though I’ve not been a active participant but the resort and office work took its toll on me. I barely had any energy to drive back to home. Just wanted to throw my slippers off and hit the bed. But; this thing called “hunger” – damn! It’s so pricky. Pricky like a taunting wife (it’s that bad).

My husband too had the same pricky hunger. I was so thinking on what to order (home – delivery) KFC/Biryani/ Subway ---- wasn’t very keen on ordering stuff. Milk n Oats / muesli /cereals. Easy – but … Oh! Damn that but… meanwhile my husband – guess he read my mind – “Let’s not order stuff from out and not go for cereals too – Can you make one of your quickie?”

As an obedient / typical “bharteey naari”(Indian wife) – I agreed.

BOOM! BOOM!! BOOM!!!

Go open the refrigerator – found this fresh spring onion. My favorites. Went ahead thinking I’d make a curry. I’m such a flickering person. I settled down to experiment on some fried rice. I did not find any green chilies in there – hence decided to prepare this pepper-spring onion fired rice. But I ended up with red chili flakes spring onion.

When I prepare fried rice / pulao kinda recipes – I always prefer cooking the rice in microwave. Though I had other stuff in micro hence turned to my good-old-friend – electric rice cooker.

Ingredients:

Rice – 2 Cups (these are Indian cups and quire small – I must say two fistful would make one cup)
Water – 4 Cups
Olive Oil / Vegetable Oil – 5 Tsp
Ghee/Butter – 2 Tsp
Garlic Pods – 10 minced / chopped
Salt – Acc to taste
Pepper – ½ Tsp
Spring Onions – 5
Red Chilies – 5 (Acc to taste)
Ajinomotto (Chinese Salt) – ½ Tsp
Coriander – 1 Small Bunch

Method:

Add rice, water, salt to electric cooker and let it cook.
Add oil + ghee to skillet
Separate the onions and stalks
Chop the onions to circles
Finely chop the stalks
Add garlic and onion to the wok.
Let the white folks turn pink – then add finely chopped spring onion
Cook for 5 minutes – while stirring randomly.
I’ve torn the red chili flakes with my hands
Add red chili flakes, Coriander Chinese salt, salt, and pepper to the wok
Oh! Wow! What a great color kaleidoscope that was.
Mix well
Put on the high flame – add rice gradually
Gradually adding rice would ensure the whole greens/reds/seasoning is spread evenly

Serve hot.

It was amazing – fresh fragrance, the fibery texture while we chew spring onion. Wow! What an amazing flaovour!!!

I would make it a regular in my kitchen

Raagi Rawa Dosa

2011-11-18T06:10:00.000-08:00

One fine day that was last day morning – I woke up to the idea of preparing a Rawa Dosa.

God only knows why.

And strangest thing was I just thought its Mix Rice Flour(rice ground to coarse powder) and Rawa(Suji)

Did not even google the recipe.

Ground two cups of rice to coarse powder. Mixed some suji in it. Dashed it with some salt . I was vrrooom! Disaster struck when I did pour it onto the pan. I could not remove it and neither did it taste well. I was like WTH! WTH!! It was then I decided its better to google.

OMG! WTH was that! Recipe actually demands the rice flour to be fermented for 3 hours in sour buttermilk or water. Neither I have that time nor I’m such a huge fan of this Rawa dosa. OKAY! Done is Done! What Next???

YAY! Disaster Management! I love to do some quick fixes in kitchen. As I’m super confident I’d turn things edible (tasty too eh J)

First step was to make that yucky looking plain white liquid to color.

Hence grabbed these b’ful round n bright tomatoes, finely chopped coriander, curry leaves and onions

Took them in a bowl – added pinch more salt, turmeric, ginger garlic paste, red chilly powder and generous amount of coriander powder – crushed/mixed them with my fingers. Now this part of crushing with fingers was an expert tip from one our Muslim family friends. This would enhance the taste and flavors are mixed uniformly all across. Aunty told me this while she taught me preparing majjiga pulusu.

And the next step was – to make the liquid more nutritious and bit more tasteful . I don’t know I did not like that bland spread of rice n suji . Hmm while I was still wondering if I should add wheat powder – I found my good friend – Raagi Powder.

To that bland looking mixture – I’ve added the “colourful stuff” and then this pinkish flour.

Guys! I’m such a random cook – I don’t the heck remember the quantities. Its all about to bring the right flavor and the right consistency for a dosa.

Heat the pan – add some oil – splash water (a religious exercise I do without any logical knowledge).

Pour this liquid – around a cup – I used Sambhar Serving Spoon(Ganta) to it.

Oil all around this pan cake ( it can be called pan cake now eh J )

Let the bottom side be roasted and then turn it over.

Stand for a minute

Serve hot with curd/pickle.

My husband was floored by it

Spring Onion N Moong Dal

2011-11-17T07:52:00.000-08:00

Preparation time – 15 Mins
Cooking Time – 15 Mins
Spring Onion is one of my favorites. And nothing can buy me the feeling of I buying it from Badi Chowdi mandi. We have our regular vendor – for almost 13 years. He has this bright smile and his wife is very pleasing and beautiful. Its always heart-warming to visit their bandi.
I’m almost addicted to this spring onion. I do try it out with moong dal, red gram and tomato. Once in a while I do cook with potato too. For today; I had to be a quickie. And did’nt have much time to ponder on the combination – hence rushed forward for moong dal.
Ingredients:
1. Oill – 2 Tbsp
2. Green Chillies – Slit : 5
3. Garlic : 7
4. Curry Leaves – chopped : 7
5. Turmeric Powder – ½ Tsp
6. Spring Onions : 10-15
7. Moong Dal (Pre soaked in water for 30 mins)– 1 Cup
8. Coriander Leaves – 1 Small Bunch
9. Salt – Acc to taste
Method:
Heat kadai – add oil
Add green chillies, garlic, curry leaves
Separate the glorious white onion from the stalks
Chop the onions and the stalks.
Add the chopped onions to the kadai
Yummieeeez the smell - just love it.
Once the white darlings turn pale pink – add moong dal.
Stir well – After 2-3 mins put in salt and turmeric powder
Finally add the chopped stalks. Mix well.
Cover with a lid.
Keep checking if you might have to add some water.
Once its cooked – add chopped coriander.
Server it with roti/rice.