Kitchen Mantra - tease your palate

Moved for Good

2013-03-11T07:40:00.000-07:00

Dear Friends,

I had a great time, blogging from this platform for the past 8-9 years. At this point, I have outgrown it. Just these blogs (www.kitchentantra.com& www.kitchen-mantra.blogspot.com), not 'blogging' in general!

Yep, I have moved:)

I have created a brand new website, and somehow managed to export all the posts and comments to this new destination. I have carefully indexed it and made it bit browser-friendly, this time.

Please, feel free to meet me over there.

And if you are a blog-follower or you have a link to my blog in your sidebar, or you're a google-reader, or or RSS reader, please update your links.

The new website address:www.kitchentantras.com
My new email id : malargandhi@kitchentantras.com
New Post : http://kitchentantras.com/thalapakattu-biriyani/

From now on, all my posts will be updated at Kitchen Tantras. I appreciate your support and encouragement. Hope, you will enjoy your visit! Looking forward to connect with you all soon, buddies:)

Thank you,

Malar Gandhi

Fresh Grape Juice - Vineyards Special

2012-12-28T13:39:00.000-08:00

Grape Juice

Ingredients

1 lb grapes

1-2 cups sugar syrup

Method

Wash, clean and discard the stem from grapes. Meticulously, remove the seeds and discard it as well. Further, peel the skin and set aside. Retain the pulp too.

Now, blend and puree the skin and extract strong deep colored juice out of it. Filter the same and mix with sugar syrup. Later add the pulp to it, mix well. Store them in an air-tight jar.

At the time of serving, add enough sugar syrup (if needed) and crushed ice, serve chilled in a short glasses. Enjoy as refreshing drink.

Hotel Anganan Style Chicken Biriyani - Kovai Special!

2012-10-23T13:15:00.001-07:00

Anganan Kozhi Biriyani:(Kovai Special)

Its kind of pretty funny that all these days...I thought my blog's photo uploading capacity went for a toss! I had hard time uploading pictures all along for a while...I blamed myself and my stupid fate a lot and eventually gave up the idea of blogging forever:( Oh yeah, I felt off-key for some time and moved on!! Heck...with the technical errors!!!

Incidentally, today, I received a warm comment from one our blogger-friend...inquiring my status!!! Which re-kindled the spirit! And, I goofingly tried to add pictures to this post, here...guess what? It worked! Whooooo....it worked:) Come on...I couldn't trust my own eyes. Seriously I have no clue, how it got fixed all the sudden!

Something is happening around me, I could sense it, but couldn't understand'...does this make any sense??? I know...it doesn't...however, I felt like saying it loud:) Am bit excited, bit furious, bit annoyed, bit puzzled, bit tensed, bit happy n depressed...nothing matters....am really really feeling complete to blog again:)

Ingredients:

Short grain rice 2 cups
Chicken 1/2 kilo - cut into small chunks
Green chiles 7 slitted
Onion 1 sliced
Garlic 10-15 cloves
Mint fistful
Lemon juice 1/2 Tsp
Turmeric powder 1/4 spoon
Ghee 1 Tsp
Whole spices (bay leaf, cardamom, cloves and cinnamon).

To grind:

1 bulb onion
ginger 1 inch'
green chili 1
Poppy seeds 1 spoon
cashew nuts 10-15
Curd 1 Tsp
Salt as per taste
Cilantro 2 twigs
Cloves 5
Cinnamon 1 stick.

Method:

Marinate the meat with wet-ground paste and set aside for few hours.

Heat up a vessel, add ghee and spices, followed by onions, garlic, chilies, mint and meat along with its marination liquid. Fry over high until the raw odor leaves the pan and oil shows up on the sides.

Further add rice, salt and turmeric to it. Add enough water as well, cover and cook.

Once the rice and meat are done thoroughly, add the lemon juice and remove from heat.

You know, fluff and serve along with onion raita. Enjoy:)

Tofu Layer Biriyani - Freaking Good!

2012-08-23T07:51:00.012-07:00

Tofu Biriyani (Hyderabad Style Layer Biriyani) :

Hmmm, its hard to admit you see, but its the fact! It will be the last decision for me to vote for an vegan/vegetarian meals. Its nothing against the vegetables but I just happen to love animals more:) There should be a really sneaky business to treat me with mock meat/ tofurky on holidays. Its just unthinkable for me to go 'green' to celebrate an occasion...I become super-dull to take a long drive without my favorite food on the list...and, I don't account for weekend enjoyments without some sort of complete meals!!

Seriously, I find it very difficult to interact or to cope up with my buddies when they have certain dietary restrictions (I know, it sounds crazy)...I urge them to jump into the wagon with me to try the world's best treats! Its important for me that my loved ones should dine with me without any friction. And I supposedly believe that hostility begins with choice of food or rather, simply put the more issues over something else usually fires up at the dinner time!

Anyhow, the point is...my Father goes on more ethical eating now and then! Its freaking crazy to call it a diet (for example he was on soup alone diet for several weeks & absolutely no milk products for several years)!!! Looks like now his new found diet is all about some bitter concoctions for breakfast! What can I say....I am stunned!!! Well, now-a-days I adapted to appreciate occasional flip and flop in my menu, deliberately. Yeah, I mean I prepare some vegan meals for others...isn't that something, I loathe such food, yet I get to cook it!

And something that can't even happen in my dreams are coming true, today...take a wild guess...Strangely, I started to develop a teeny-weeny 'liking' for this kind of dishes!! Do you wanna know what was the recipe? Its Hyderabadi Style - Mock Meat: Tofu Layer Biriyani. How does that sound to you?...edible enough, right! It was a such a big hit...that I couldn't hardly wait to share it with you all:)

Ingredients:

Marinate Meat (am Sorry the Tofu):

Tofu 250 gms
1 chili mined
Ginger-garlic paste 1 spoon
Onion 1 grated
Curd 1 spoon
Lemon juice 1 spoon
Salt
Saffron 1 pinch
Chili powder 1/2 spoon
Red color 1 pinch (optional)
Crushed mint leaves few.

To Garnish:

Fried Onions - 1 cup
Fried green chilies - few
Almonds 1/4 cup (whole)
Cashewnuts 1/4 cup (whole)
Raisin 1/4 cup
Salt
Cracked black pepper 1/2 spoon
Nutmeg powder 1/4 spoon.

For Biriyani:

Long grain rice 1 cup
Black cardamon 3 pods
Green cardamon 3 pods
Cloves 3
Cinnamon 3 sticks
Bay leaves 3
Onion 1 thinly sliced
Green chilies 6 slitted
Ginger-garlic paste 1 spoon
Mint leaves 1 cup
Lemon juice from 2 fruit
Salt
Ghee 1 cup.

Method:

Stir-fry the tofu till tender on the inside and crisp on the outside, set aside.

In a large wok, heat ghee.

Add the spices one by one. Cloves, cinnamon, semi-crushed green and black cardamon, bay leaves.

When they are fragrant, add chilies and onions. Let them turn to reddish brown.

Followed by mint and ginger-garlic paste. Fry them real good over medium heat.

Further add rice till it coats well with ghee and turns into golden color.

Then add enough salt and lemon juice. Add 1:2 water, cover and cook over medium heat.

When the rice is 3/4 done remove from heat,

Now, pre-heat your oven, in a wide tray, spread first layer with fried onion, followed by rice, then tofu and then by nuts. Repeat the same order...until you used up all your reserve.

Cover and set in lowest possible temperature for another 10-12 minutes.

Mix them just before serving.

Serve steaming hot as main course.

Minestrone Soup

2012-08-20T03:45:00.003-07:00

Ingredients:

Pasta
Vegetable broth
Olive oil
Black Pepper Powder

Beans:

Garbanzos, Red Kidney beans, Black Eye Beans, Double Beans, Soya beans, Spit peas, Tiger Beans, Lentils, Fresh Peas...

Herbs:

Fresh Parsley and Basil, Dry Oregano, Basil and Thyme,

Vegetables:

Beans, Zucchini, Squash, Celery, Spinach, White Onions (minced), Tomatoes (crushed)

Method:

Soak the beans overnight and cook till its done.

Heat oil oil and saute minced onions, and vegetables (except spinach). Then add cooked beans to it.

Further add crushed tomatoes, vegetable broth and dry herbs.

Add pasta as well and continue cooking over low-medium heat until the pasta is done.

Add spinach, parsley and ground pepper to the same and remove from heat.

Serve warm in a soup bowl along with garlic bread.

Inji Mittai / Candied Ginger - Travel Sickness!

2012-08-15T11:04:00.010-07:00

Inji Mittai:

Have you ever experienced travel sickness? Whenever I travel from point A to B, even after reaching the destination B...I still feel like am on the move! You know what am referring to, right!

The Experiment:I have done some experiments on rats during my College days. Its a simple procedure to prove nothing great, okay:) It requires a table with a top (much like lazy susan), now put two or three rats on it and rotate the table top clockwise or anti-clockwise. Overtime, the rats adapt to live on these rotating tables. Then, one fine day...stop the rotation! Can you predict what follows next? ...the rats feel dizzy, still behave as if they are on the move and keeps falling all the time.

The Inference:Yes, I feel the same way too:( Even though I understood...physiology and laws of inertia behind it...but at times, it drives me crazy!

When I was a kid, I hated traveling in the train (especially backward facing seats), probably am the only kid...who hated traveling altogether. Besides, my Dad owned this Omni van and I am the frequent traveler (always find a way to bunk school)! Sometimes, I will be forced to take the back seat, which I terribly hate...its something that is so hard for me to be seated far-off from the master's point of view, hehe:) It drives me nuts!

And, when I was about 10 years old, I loved riding bike (read as bicycle). Gosh, those were some days! So, happy n carefree to roam in the town. Yep, I really thought 'bicycle' was synonymous to the word 'freedom' (I know, it sounds stupid...but for a 10 year old)! Wow...such a golden period of my life. Well, the point is...I considerably suffered 'motion sickness' though!...felt like peddling even while sound asleep:( Its simply unexplainable! So, my Mommy always had this candied ginger in the pantry and offered me some in the evening. I guess, it helped me a little. Ever since, I always carried something gingery while on the move.

Moral: I think those rats put a spell on me:(

Ingredients:

Ginger 250 grams
Sugar 3/4 of a cup.

Method:

Now, peel and slice the ginger and set aside. Prepare a strong sugar syrup and dip the sliced ginger in it, cook briefly. Then, remove them from t e syrup and cool on a rack. You can dust them with powdered sugar later for an aesthetic appeal.

Note: Mommy's magic is much appreciated:) Even today...the tradition of eating candied ginger, soon after a long drive is followed by me sincerely:):)

Malai Mushroom Curry - Yet Another Dish!

2012-08-13T09:20:00.007-07:00

Mushroom Malai Curry:

When you cook 365 days a year, its so hard to keep a track of what you have tried and what you haven't!

Yesterday, I had a chance to procure some good quality mushrooms and was thinking of preparing something nice. Well, you figured...was googling for recipes. Even though I google for recipes, and often stumble upon great works...I rarely do follow them! Its nothing against others style! But for every dish there is something always pre-planned in my mind! I couldn't get over it...I have my own set of ingredients(the special likings) and a very predictable norms of cooking methods. So, after tire-fully searching for recipes...I gave up (as usual)! And decided to go with something that am comfortable with. The malai-mushrooms, felt okay...its easy to whip.

The most familiar methods are so much nice, when you solely depend upon your own food (especially when there are no eateries for miles)! And you know what? I was bit excited for trying something new and also bit confused while preparing all along...thinking that it is so plain ole method!! Strangely, felt like I have done this N number of times!! So, was wondering for the whole time...where did I taste it before!? Well...who is there to prepare a meal for me?...it got to be me!!!

Guess what? Today, I just scrolled back through my older food pictures....Aha, there you go...it was, already tried n tested...several months ago!!! Number 1: Yep, my memories are going weak, Number 2: Am damn too predictable, Number 3: Well, this is what happens when you cook 365 days a year:( Anyhow...here you go my lovely recipe for Malai Mushrooms.

Ingredients:

Mushrooms 1 box - sliced or cubed
Onion 1 large - grated
Ginger-garlic paste 1 spoon
Tomato 1 large crushed
Almonds 10-15 paste
Milk - 1/2 litre - prepared into cream (1 cup)
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Kashmiri chili powder 1/2 spoon
Coriander seeds powder 1/2 spoon
Cumin seeds powder 1/2 spoon
Garam masala powder 1/4 spoon
Oil few spoons
Cilantro to garnish.

Method:

Heat oil in a wide sauce pan, add ginger-garlic and grated onions and fry real nice, until the raw odor leaves the pan.

Further add salt plus all the mentioned powders and crushed tomatoes. Stir-fry briefly until oil shows up on the sides.

Now, add the mushrooms and almonds paste. Add a cup of water, cover and cook.

Once the mushrooms are done and the gravy thickens, add the cream too, remove from heat.

Garnish with cilantro leaves.

Serve warm along with chappathis or pulkahs. Enjoy your meal.

Pineapple Halwa / Candied Pineapple

2012-08-09T05:53:00.006-07:00

Anasipazha Halwa:

There should be some sort of stricter rule for me to stay connected with the world! I live in the woods, in the deep country side, where there is no sign of civilization for several miles. The only way to prove my existence is by my personal effort! Yeah, I just pick up that damn phone and dial my Dad's number. Though communicating with strangers is the last thing to do...strangely am flaring in it...hmmm, for years I forced myself to blog, don't I? And the good part is, it worked!

Well, now...the life is compelling me to stay active at other areas and I find it pretty hard to blog regularly. So, me being offline and busy with stuff...my journal goes weak, here:( It appears hollow and vague to scroll through the pages....seems like as though I don't contribute anything! And piece of me is vanishing!!! Wish, there is some sort of convection to make me more obligated to exchange pleasantries regularly! Truly miss blog hopping and reading all your entries...

Ingredients:

Pineapple - one, peeled, cored, chopped/ crushed
Sugar syrup - as per taste
Cardamom pods 3-4 crushed
Ghee 1 tablespoon

I think that's it!

Method:

You know...heat the vessel, add enough ghee plus sugar syrup and followed by crushed pineapple n cardamom powder. Cover and cook briefly until the fruits turn into pulp.

Now remove the lid and continue cooking over medium heat until all the moisture is evaporated. Once it comes out like a smooth halwa without being stuck to the vessel...you can say, its done.

One could improvise it with fried nuts and raisins. I thought the whole pineapple halwa itself bit overwhelming...so skipped that procedure.

Serve chilled as a dessert. Enjoy with your beloveds:)

Omlette Appam - Idle Cooking!

2012-07-18T15:27:00.009-07:00

Mutta Appam:

Hmmm, certainly not so proud of my creation, today. But, it must be a good tasting one though (if prepared with care)!!...as this recipe was shared by one of my online friend 'Preetha'. Thanks for sharing this recipe with me, dear...I appreciate it:) Well, when she gave me the recipe, it sounded unique...as I never tried topping appam with anything so far! And breaking the eggs part was pretty fun' ...yeah I am good at it:) I keep tossing lots of eggs in my cooking episodes. So, here you go, the Mutta Appam it is...rather not so appealing picture, but it never stopped me from hogging:)

Ingredients:

Appam Batter
Omlette mixture

(As I told ya...just being idle...n love these short cuts)

Method:

Heat the shallow griddle, yes...nonstick is a good choice. Spray oil, but do wipe off. As this is not a good idea to spray oil for preparing appam it seems. I dunno the reason, but my Mom never does ...must have some good reason?!

Anyhooo, spread the batter, wait till it is semi-done, pour the omlette mixture. Cover them up for few minutes, sprinkle some black pepper powder and remove from heat.

There you go, you got a nice dinner ready...enjoy with your favorite curry.

Note: I will try to recreate it with good quality batter next time, and hopefully update with a good picture too:)

Goru Chikkudukaya Kura / Cluster Beans Stir-Fry

2012-07-17T09:21:00.008-07:00

Gawar Phalli Karaari:

Kothavarangai Masala. Kothavarangai Poriyal. Goru Chikkudu Kaya Vepudu.

Okay...this happens to be my favorite vegetable. No, its not the usual adage we bloggers learned to say over the years! Seriously, I mean....its my favorite:) Back home, when I was growing up, my mother used to make long face to prepare this vegetable...saying it would affect the heart or produces too much of bile...etc. I think, she is actually lazy, as this veggie demands too much of labor, removing strings and chopping! Oh, no, am positive...that would be the reason:) I know her:)

Well...I have the privilege of choosing and fixing my own dinner for some years, now (living far far away from my home). So, I can actually spoil my appetite with ice cream, chips; or I could go on crash diet and starve myself; or simply pick the most appealing produce n cook!! My mommy is not going to nag about the 'side effects' anymore nor my father is going to scold me for going hungry in the morning! Hmmm, that's the freedom..I was craving all these years:) And, surprisingly, I am pretty good at taking care of myself. Yes, no one has to tell me what to eat, and what not to. So, here you go...what I decided to procure, cook and dine:)

Ingredients:

Cluster Beans 1 kilo
Garlic 8-10 peeled, crushed n chopped
Salt
Jaggery 1 spoon
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Tamarind 1/4 spoon
Cumin seeds 1/2 spoon
Mustard 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

Yeah, pretty much you would have guessed the recipe now with this set of ingredients, above!

In a wide wok, heat oil. Throw in spices and wait till it pops.

Add garlic, vegetables, and powdered spices, cover and cook.

If needed, add water for thorough cooking. Then, remove the lid and stir-fry over high until it is fried to perfection.

Serve to go with your chappathi or curd rice, this happens to be the best combo.

Vegetable Masal Dosa - Thinking New!

2012-07-06T05:03:00.011-07:00

Vegetable Masala Dosa:

If you are wondering what I had for dinner?...'Veg Masal Dosa' it is!

Its surprising how I keep thinking of all my online friends! Oh yeah, I miss them...when there is no update:( Though only connected through the web, few of them are really trust worthy, concrete and fun to e-communicate with. Fortunately, I am exposed to variety of friends through my social networking sites....some are hilarious, they make my day great; some are super-smarts, just adore them; some I acknowledge; some I cherish....the list goes on. Honestly, I find it more comforting to talk about my issues on the forums than with my blood-relatives! I feel great at the end of the day:)

So, the thing is...now, bunch of my relatives plus local buddies are pretty mad at me, as I keep quoting about my blog friends n face book friends all the time!! Its hard for them to take the fact, that I value them a lot! Its even harder for me to explain, how some people whom I never met or will be meeting them in future: influence my life' & know me better than these idiots:)

Anyway...I just wanna say that, am happy to scrap my blog n feel very warm when you read them. Guys, you are making my life better, thank you:)

Ingredients & Method:

Coming to the recipe, I didn't do anything fancy today...just used the 'Veg Masala' as a topping to this 'Dosa' :)

Chana Masala - Soulful Cooking:)

2012-06-26T10:38:00.007-07:00

Chana Masala:

One must have to try really hard to find someone who hates 'good food'...I mean a soulful preparation, cooked by pouring one's heart into it:) Now, you got the message. I cooked this for my someone, who happens to like 'Delhi Cuisine'. In order to bring a personal appeal, I fashioned it in my own style...brightened the original recipe a little. I have to express that it turned out exactly the way I hoped it will. Isn't that amazing, visualizing a recipe and bringing the same on to the table:) Here you go my take on Chana Masala...

Ingredients:

Dry Garbanzos 2 cups - Socked overnight n cooked
Onion 1 small - grated
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Mango powder 2 spoons
Oil few spoons
Cumin seeds 1 spoon

To Be Fried in Oil till Reddish-Brown & Wet-Ground to Paste:

Purple Onion1 large
Ginger 2"
Garlic 2 cloves
Tomato 2
Tamarind 1/4 spoon
Jaggery 1 spoon

To be Dry Toasted each Separately & Ground to Powder Together:

Coriander seeds 1 table spoon
Cumin seeds 2 spoons
Cinnamon 1 stick
Cloves 3
Cardamon 1 pod

To Garnish:

Purple onion sliced
Lemon juice few spoons
Cilantro leaves.

Method:

In a wide vessel, heat oil. Throw in cumin seeds. Wait till it pops.

Then add grated onions and wet-ground paste. Fry real good until oil shows up on the top.

Add salt, turmeric, chili powder, powdered spices, plus mango powder. Once the raw odor leaves the pan, add the cooked garbanzos to it.

Further add two cups of water, cover and cook till tender and nice, or until oil shows up on the top.

Now, you know the rest, garnish the same and serve steaming hot as a side dish to poori or pulkahs. Enjoy your meal:)

Dosakaya Pappu - Hearty Meal:)

2012-06-25T06:40:00.008-07:00

Velarikai Kothu Paruppu:

Velari-Pazham Kothu Paruppu. Ripe Cucumber and Lentils Curry.

Well, I got introduced to this vegetable when I was studying in Hyderabad...its one of the delicacy that they used to serve at our hostel. I never saw anyone buying ripe cucumbers in Tamil Nadu before. So, initially I was very skeptical to try any new food' that I was unable to pronounce! All for a while, you know! Later, got acquainted with people and well-acclimatized to the place. Now, I love true Androidal food. And keep cooking it all the time:)

The same kind of adjustment to my life-style happened when I moved to Delhi, then to Mississipppi. Right now am exploring North Carolina:) First, I protest...keep looking back from were I came from! Later, I try the local cuisine and understand bit of local jargon and finally appreciate the culture and eventually I become one:) My secret of winning Universal citizenship is through making friends with the local people. Indeed, I am blessed with good friends from where ever I have been stationed so far. And, it has been a pleasure to spend quality time with my buddies:)

So, here you go...my take on 'Dosakaya Pappu' from my kitchen to yours.

Ingredients:

Ripe cucumbers 1 - peeled, chopped
Thuvar dal / yellow lentils 1 cup, cooked and mashe
Onion 1 large chopped
Green chilies 3 chopped
Garlic 5 pods, chopped
Tomato 1 chopped
Cilantro to garnish
Oil few spoons
Cumin seeds 1/2 spoon.

Method:

In a wide vessel, heat oil. Add cumin seeds and followed by chilies, garlic, onions and tomatoes.

Wait for few minutes and then add salt, vegetable and cooked lentils. Add a cup of water if you feel it too heavy. Bring this whole content to boil once or twice and remove from heat.

I don't thing that this vegetable needs to be cooked over high for long, its too tender already.

So, here you go...can fix this in minutes if you have all the other ingredients handy.

Serve warm along with steamed rice or pulkah rotis. Enjoy your meal.

Thai Style Shrimps n Mixed Veggies Stir-Fry - Dig in:)

2012-06-20T08:29:00.016-07:00

Thai Style Stir-Fry:

In the world of more n more anonymity, people pick up strange habits of nit-picking on others. And online free-advise is so fashionable these days! Oh yeah, I still keep receiving those awful negative comments at my food blog: Kitchen Tantra dot Com. Though I don't have any objection for this suggestion list...unfortunately, my blog has survived a huge crash and ever since, I couldn't edit, publish or update any of the stuff! Yes, including the comments:( Sorry for the inconvenience my Anonymous Friends, I couldn't publish none your comments!! Otherwise, it would have been fun answering some of your questions:) Here you go my take on your wonderful suggestions...

1. Like one of the comment read, 'how I should be typing the ingredients list and recipe in Tamil instead of English!

I understand, I understand...I should take pride that am a Tamilian...but you see, others (non-Tamils) might also want to try my humble recipe, right! And moreover, I never learned my own mother tongue during school days. I can only speak:( So, it may not be easy for me to suddenly develop a skill that you are expecting:(

2. The other comment was bit rude saying that 'I have done a huge blunder by writing 'Gooseberry ' as 'Amla' in Hindi and as 'Nellikai' in Tamil. Whereas I should have written it as 'Nellipuli' in Malayalam. And how I forgot that little detail:(

Okay, okay sweetheart, I will try to remember that next time!!

...Coming onto today's recipe, I can't tell you...how much I love this Thai-Style of cooking. It only makes you to crave more. Vegetables are made so delectable with a hint of their special soy-sauce. I am being very fond of this stir-frying, ever since I bought those large woks, it only makes my job easier:)

Hmmm, I forgot one thing, hope my anonymous friends won't expect me to type the recipe in Thai!! Or would they?! Oh Pulease...

Ingredients:

Mixed Vegetables - cut into thin long strips
Shrimp 1 cup
Onions sliced
Ginger 2" grated
Garlic 2 pods, minced
Thai chilies 3-5 sliced
Basil leaves few
Thai soy sauce - with sesame, garlic, mushroom and honey (forgot the brand, sorry)
Sesame oil few spoons.

Method:

In a large wok, heat oil and stir-fry shrimps and veggies separately and then toss together.

Now, add the sauce and basil leaves and stir-fry over high until aromatic.

Serve warm with fried rice

Zucchini Stir-Fry - Good Work Of The Day:)

2012-06-20T07:41:00.011-07:00

Zucchini Stir-Fry:

Am such a screwball when it comes to cooking something 'specific'. Yeah, I could never end up making, what I initially hoped for!!! As usual...today I actually intended to prepare 'mixed vegetable fajita' for dinner. Guess what? But, somehow skipped the whole process and made this! So, what do we call this? Zucchini stir-fry?? Well, that would be too-much for a simple creation like this!! However, to my surprise it still tasted fascinatingly-good with only a spoonful of olive oil, pinch of kosher salt, drizzle of soy sauce and generous portion of black pepper! Its amazingly simple to just stir-fry this vegetable and call it awesome work of the day:) And, you wouldn't believe it...the word 'yum' means a lot after done finishing up the plate. I may definitely try to fix this again...just my way of telling you all to give it a shot:)

Ingredients:

Zucchini 1-2 sliced
Kosher salt - am just simply hooked up with the label:)
Soy sauce - just few spoons, as per taste
Fresh ground black pepper - as much as you like:)
Extra-virgin olive oil - don't substitute with other kind! (just kidding for an aesthetic appeal)

Method:

Heat up a heavy bottomed, extra-wide wok, like mine. You'll understand the comfort of stir-frying in a large wok for as little as 250 grams of vegetable:)

Now, heat oil and add the sliced veggies. Toss salt and pepper to the same, stir-fry over high heat.

First the vegetable wilts, drizzle a little soy sauce now, and keep frying until there is no moisture left behind in the pan.

Don't be intimidated to turn your stove to low-heat. It destroys the whole process and you may end up having soggy vegetable...and who knows, it would be left abandoned in your refrigerator for days.

Actually I served it with Mexican rice, it tasted good...now you can use your imagination and serve it steaming hot along with any main course that you like:)

Green Peas Curry - Magic of Madras Curry Masala!

2012-06-20T05:46:00.009-07:00

Fresh Green Peas Curry:

People who know me, knew already 'how much I hate vegetables' especially when something is so green and not-so-mobile,....boy why eat that' is my first response! Well, am a meat person:) I love to add a hint of my secret ingredient to the regular healthy veggie fare. Yeah, little meaty sauce is my love-potion:) It certainly adds up the flavor and makes one to dine without any complaints.

However, today...I didn't do anything like that! No sir, no sneaky business...I didn't. But all I did was...a simple addition of spoonful of Madras curry powder. And can you believe this...it totally changed the whole affair...this simple peas curry became an instant success on my dinner table. And, certainly...I found the key to my healthy eating habit, now:) Woweee...isn't that nice:)

Ingredients:

Fresh green peas/ I used frozen though:(
Green chili 1 minced
Garlic 2 minced
Ginger 2" grated
Onion 1 chopped
Tomato 2 crushed
Cilantro leaves few
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander powder 1/2 spoon
Madras curry powder 1-2 spoons
Fennel seeds 1 spoon
Oil few spoons.

Method:

In a wide and heavy bottomed vessel, heat oil. Add fennel seeds and followed by fresh spices.

Fry real good until aromatic. Then add green peas and powdered ingredients to it.

Add 2 cups of water, cover and cook till tender. Once oil shows up on the sides, remove from heat.

Serve warm along with steamed rice. And I have no objection if you decide to eat it with rotis or pulkahs.

Sweet Corn Sundal - Light n Delight!

2012-06-19T17:29:00.007-07:00

Corn Sundal:

You know what? Call me crazy...I have sworn not to cook for others!!! Oh yeah, I lost that hyper-active-cooking-n-caring-gene for others delight! Man, I am damn too tired treating all the wrong persons with my edible gifts! Well, its not one of my days to complain, you know...but, it kills me to act nice with a happy face-on for those nit-picking culinary Nazis in my circle. Boy, I wonder...how could someone empty their entire plate and still complain mindlessly 'the food is very hot, its low in salt, its spicier to the core...etc'. Its freaking me, when they make face at even organic fresh produce!! Gosh, even nature is no good for them:( Have you ever survived hosting for these kind people?? Let me take a wild guess, everyone would have experienced at least one such horrible person from their social group! I seriously wish to hand-out some 'being-a-good-guest' check list for them...I only wish I could!!

Ingredients:

Sweet corn kernels 1 bowl
Salt to taste
Dry red chilies 2 crushed
Green chili 1 chopped
Ginger 1" grated
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Asafoetida 1 pinch
Curry leaves few
Oil few spoons.

Method:

In a wide wok, heat oil and throw in the spices and wait till it pops.

Now stir-in the corn kernels and salt.

Cover and cook briefly or until its done, remove the lid and stir-fry over high until the moisture is all gone.

Serve warm along with tea or coffee as a healthy munch.

Thai Basil-Coconut Shrimps Curry - Aromatic It Is!

2012-06-18T05:04:00.006-07:00

:

Thai Coconut-Basil Shrimps Curry:

Thai Green Curry with Shrimps.

Honestly, I couldn't recall the exact recipe of the above pictures. I know, it sounds ridiculous...but I whipped this several months ago during a cold winter-spring night. Oh, I was so excited to spot a fresh bunch of basil leaves in the market and I was immediately put into action. Even though I was so reluctant to note down what I did with the ingredients...I vividly remember how it tasted along with jasmine rice. Trust me, ladies...the curry was mind blowingly good, an aromatic treat in fact:) Well, after all it isn't that hard to recreate my recipe, you know! I usually have my own thumb rule and I never mess with it. So here you go, this is how I would have done it!!!! Hopefully:)

Ingredients:

Shrimps 1 cup
Coconut milk 1 can
Thai chilies 3-5
Ginger 1-2" minced
Onion 1 large sliced
Basil leaves 1 bunch
Cilantro few springs
Salt
Oil few spoons.

Method:

Wet-grind basil leaves, ginger and green chilies together. Set aside.

In a wide vessel, heat oil. Add onions and stir-fry till translucent.

Now, add the wet-ground paste and salt.

Followed by shrimps and coconut milk, cook over medium heat till oil shows up on the sides.

Serve steaming hot along with warm jasmine rice. You know...dig in:)

Kaikari Masal / Tarkari Sabzi / Veggie Medley - My Way

2012-06-06T11:09:00.005-07:00

Kaikari Masala:

Sometimes, I am really off the hook...and can glue to the couch all day long without any hope in life. If you had witnessed me hitting the sack on a bright morning...you will know, what I mean. I can simply go without answering a phone call or ringing doorbell!! I don't cook, clean, or eat...but just idly browse and get lost in the world wide web! Or its only an option...I can be lost in a scary movie or simply in a new book, I bought from amazon!!! Its easy for me to detach from all the worldly commitments now and then! Doing nothing is one my favorite sports, that am good at:) Yeah, at times...it really gets crazy to run, run and run behind the goals...you know. Have you ever tried my way???

And, at the end of the day, as though I got some enlightenment...I go spin like a jack rabbit! Do everything I denied to take care of. All the sudden: Responsibility becomes my mantra, somehow:) So, here is a recipe I came up with after a day looooong of doing No-thing:) Hope you all will enjoy it:)

Ingredients:

Potatoes, cooked, cubed
Carrots 1-2 chopped
Green peas 1 cup
Onions 1-2 chopped
Green chilies 3 finely chopped
Salt
Turmeric 1/4 spoon
Chana-Urad dal 1-2 spoons
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1 pinch
Curry leaves few
Oil few spoons.

Method:

In a wide wok, heat oil. Add the spices, and wait till they pop and splutter.

Now add the chilies and onions and saute briefly.

Followed by vegetables, salt and turmeric...cover and cook till tender.

Remove the lid and stir-fry over high heat until it turns aromatic.

Now serve this to go with your chappathis or pooris, I love them as a filling to dosas...you can try that way too.

Unniappam / Vazhaipazham Appam

2012-05-23T03:33:00.004-07:00

Unniappam:

On the other day, I was counting all my drawbacks...and ended up making a pretty big list:( Well, am not ashamed that I was never good with machines and numbers! So, its in the top most layer!

But, its really funny when people assume that I must be good in cooking!! Ooops, maybe this food blog is misleading them! There is an official confession from me today...I never-ever baked anything to perfection so far. Hmmm, not even the ready-made cookies and cakes:( Besides, I hate measurements!! If the recipe calls for exact ingredients and exact measurements, boy I am doomed!!!

Ingredients:

Rice batter 1 and 1/2 cups
Jaggery 3/4 of a cup
Ginger powder 1 pinch
Cardamom 3 crushed
Coconut grated few spoons
Ripe bananas 1-2 mashed
Ghee few spoons.

Method:

Mix all the above mentioned ingredients together, except ghee. Prepare a runny consistency batter.

Now, smear the 'Appam Griddle' with ghee. Heat the griddle over medium heat.

Pour enough batter into the molds and cook over medium heat, when one side is done till golden brown, gently turn it over to the other side and continue cooking.

Serve warm as an evening snack, its a fulfilling meal by itself:)

Kothavarangai Poriyal - Cluster Beans Stir-Fry

2012-05-21T10:40:00.005-07:00

Kothuavaraka Thoran:

Kothavarangai Thoran. Ghori-chikudukaya Kobari Vepudu. Gaurphalli Sabzi.

Am going blank these days, ...ever since, bunch of my too-good (not literally) relatives n friends started cyber-stalking me, I totally lost interest in updating my whereabouts and happenings! Yes, even about cooking n recipes! Hmmm, its bit hard to point out' that they are actually invading my privacy:( At one point, I just couldn't help my laughter, when one of my good old room-mate started accusing me that I didn't mention her name or her food expedition, in any of my posts! Oooops:( I was taken by surprise when my best friend kept a tract of me, and my mood swings through my posts:( And the ever grilling relative of mine is always with series of questions whenever I meet her, why I lost interest in cooking? what I was doing on the days I didn't cook??Oh boy, girls are giving me some tough time!!!

For some reason...I get that strange feeling of 'Georgie Boy' from Seinfeld...where he yells at the top of his voice, how his worlds are colliding!!! Blogging is like my sanctuary...by bringing some stupid buggers to my social circle...I stepped out of that Lakshman Rekha...n now my beautiful world is falling apart:( Anyhooo, with due respect...this blog is not about my culinary marvels nor about chronicles of my nostalgic past, its just a lovely attempt to share some of my basic recipes with food lovers out there:)

Ingredients:

Cluster beans 1 kg
Green chilies 5, finely chopped
Grated coconut 1 cup
Salt to taste
Turmeric 1 pinch
Urad dal 2 spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Curry leaves few
Coconut oil few spoons.

Method:

In a wide wok, heat oil and throw in the spices and wait till they splutter.

Then add the chopped cluster beans, salt and pinch of turmeric. Cover and cook briefly or until the vegetable is done.

Now, remove the lid and add grated coconut to it, and stir-fry over high until aromatic.

Serve as a side dish to south Indian meals.

Mixed Uthappam - Something Nice:)

2012-05-16T03:15:00.003-07:00

Uthappam:

Ingredients:

Dosa batter - bit sour than usual
Purple onion 1 large
Green chilies 3-4
Roma tomatoes 2
Cilantro leaves few
Salt to taste
Oil few spoons.

Method:

Finely chop the above mentioned vegetables and mix together, add enough salt as well. Set aside.

Make a small pancakes on a hot griddle and top them with above mixture. Cover and cook briefly and remove from heat.

Repeat the same for more uthappams.

Serve warm with chutney and sambhar, it should taste nice:)

Thai Basil Fried Rice - Comfort Meal:)

2012-05-11T09:31:00.006-07:00

Thai Basil Fried Rice:

I love fixing one pot meals for the great comfort at two level: easy plus satisfying. By adding few basil leaves to the simple fried rice, it overwhelmingly becomes quite tempting and aromatic. Sometimes, it becomes my post-workout menu...the day I do the yard work, by default I automatically make this dish! If you have chopped the vegetables ahead, it makes the whole process easy.

Ingredients:

Cooked rice - 1 bowl
Thai chilies - chopped
Chopped vegetables (carrot, beans)
Peas 1 table spoon
Scrambled eggs - 2
MSG
Salt
Soy sauce
Basil leaves few
Sesame oil few spoons
Basil leaves few.

Method:

Stir fry vegetables with little oil and enough salt, MSG and set aside.

In a large wok, add oil and stir-fry rice until oil coats to all the sides. Then add soy sauce to it. Followed by scrambled eggs, vegetables and basil leaves.

Once it turns aromatic, remove from heat and serve immediately.

Jilebi - Hot Jilebis Anyone?

2012-05-02T06:04:00.008-07:00

Jilebi

Being a total narcissist talker on the blog and complete introvert in reality...has made me look like a jerk! Well, let me get one thing straight! I have always had trouble breaking the ice/talking to classmates and roommates. But, am a good listener. Unless someone approach me with series of questions..I keep my opinions and ideas well-bundled up in my mind. So, I got to get the stuff out my system, right. That ended up writing journals right from my childhood. Well, one can't exactly pen the thought process, but teeny bit of 'me, my and i' certainly does help to kick start the day.

So, here you go...my favorite sweet: Jilebi. I love it. But couldn't (cook)get it right:( And somehow managed to finish up the whole thing:)

Ingredients:

Urad dal 1 cup
Saffron/ yellow food color (preferably organic)
Pinch of salt
Yogurts 1 cup
Lemon juice few spoons
Oil for frying
Sugar syrup - for soaking.

Method:

Soak the lentils and wet-grind the same. Add pinch of salt, food color, lemon juice and yogurt to it. Mix well.

Now, fill this batter up in a cone. Make a teeny hole underneath the bag/cone. Set aside.

Heat oil in a wok, once it is moderately hot. Make jilebis over it, no specific shape..just squeeze as you please:) Fry them till golden color.

Immerse these hot jilebis in the sugar syrup briefly and allow them to cool down to room temperature.

Serve warm or cold as a dessert. And you know the rest!

Baingan Do Pyaz / Eggplant n Onions Stir Fry

2012-05-02T04:21:00.007-07:00

Brinjal and Onions Stir Fry:

Other Names: Vangaya Kura. Kathirikai Varuval. Brinjal Masala. Baingan Subzi.

My Dad was pulling my leg, when I said about this dish! We usually talk during the odd hours...it will be my evening 4.30 here and in India it will be way past midnight 2.30. That's the time, we get to talk 'sweet nothings'. Anyway, so I said that how much am exited to discover an Indian store 90 miles away from Wallace and bought a truck load of groceries. And when I mentioned the dish am planning to cook 'Baingan Do Pyaz', he couldn't help but laugh...he was teasing me...you are using two onions to make this stir fry and call it 'Eggplant Two Onions'!!!

Ingredients:

Eggplants 5-7 sliced
Green chilies 1-3 thinly sliced
Red/Purple onions - 2 extra large thinly sliced
Ginger 1 inch grated
Tomato 1 small - optional
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Garam masala 1 pinch
Cilantro seeds 1/4 spoon
Cumin seeds 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

Add oil to the largest wok you posses. Throw in the whole spices, followed by chilies, ginger, and onions.

Fry real good, till fragrant, and add eggplants plus powdered spices to it. Cover and cook briefly, and remove the lid and continue stir-fry over high.

Enjoy with plain steamed rice and I don't have any objection if you choose to pair it with roti or chappathis:)