Foodie Ann's Inspirations...

All from my mother's vegetable garden

2012-01-20T21:17:00.000-08:00

I know I know its been quiet some since I wrote anything on this blog. What I didn't expect was a short casual break I decided to take would grow into such a long break. So rather than discussing about what I was up to in one post, I will give glimpses about it from time to time... trust me some of them are pretty good...:). We had a pretty wild summer vacation....:P

After all the fun and finishing up my big project and classes at university, currently I am enjoying my two months vacation with my mother and family in Trivandrum, getting completely pampered and back to being lazy in the kitchen.

My mother maintains a small vegetable garden. Although less in number compared to what we had few years back, my mother maintains a lovely vegetable patch in our terrace including this tiny "Vaazha" (Banana plant pictured above.) Every morning my mother go to terrace to water the plants and collect vegetables which are ready for use. Yesterday morning I decided tagged along with my camera to click some of them.

With that being said, i am ending this post with some of the pictures from my home. Hope everyone is enjoying the new year well...:). Wishing every one a happy and prosperous New Year !!!

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Photo Blizzz -2

2011-06-29T12:04:00.000-07:00

After an overwhelming week of work, all I want to do is to go back in time and enjoy the scenery once more. But thanks to the invention of photography, even if we can't go back in time, we still can enjoy the frozen moments captured...So today I wanna sit back and enjoy the awesome road trip we had few days back...:)

Wind Mills

Irrigation of Farm Lands

Second day journey started here.

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Hot Chocolate - For a Rainy evening

2011-06-21T11:05:00.000-07:00

I think I have lost track of the number of times I tried to have a decent hot chocolate but ended up with the same disappointing tale ... I always feel like it is too good to be true...

I particularly remember this one time. After some hectic schedule at work, I wanted a break, and thats when I thought about the hot chocolate served by one of the vendors in the food court. The vendor being one among the top and famous in the field of dairy products I had my expectations set pretty high... A mind filled with joy, I set out from the building to the food court blaming myself, for not doing this earlier...When I reached there I could see there 'Hot Chocolate' written on the menu board. With utmost excitement I ordered one hot chocolate and waited at the other end of the line...When I finally got mine I couldn't wait but to have a sip... It sure was hot and it kind of burnt my tongue a little ...but that was not the sad part...I waited till I took another sip to confirm it. Yes, that same feeling crawled into my mind. It tasted anything but hot chocolate...more like a health drink (like boost)

As time went by, the memory of hot chocolates also faded, until I stumbled upon a picture recently. I was determined to try it this time. I made it. At last something worth calling 'hot chocolate'.

For a more deeper chocolaty flavor try adding some semi or bitter sweet chocolate...:-).

Recipe:

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Source : Hershey's Hot Chocolate

Milk - 4 cups
Sugar - 1/2 cup
Cocoa powder - 1/4 cup
Salt - a dash
Vanilla extract - 3/4 tsp
Hot water - 1/3 cup
Miniature marshmallows or sweetened whipped cream (optional)

In a medium saucepan, stir together sugar, cocoa, salt and water.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Stir for 2 minutes more.
Add milk, stirring constantly, until the milk reaches the required temperature.
Do Not Boil.

Remove from the heat source and add vanilla and stir.

Serve topped with marshmallows or whipped cream, if desired.

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Moroccan inspired Orange and Peanut Salad

2011-06-17T01:15:00.000-07:00

What do you do when you have a fruit box full of oranges waiting to be consumed by someone ?

What do you do when you choose to forget and mentally make a note that this area of the refrigerator is not in for today's menu ?

What do you do when you mentally instruct your body to turn away from it for several days in a row ?

What do you do when your body has unconsciously programmed not to look into that particular area of the refrigerator ?

Now what have I done...?

I have a bag full of ripe oranges stashed securely inside the fruit box and I am doing nothing about it... No ! Scratch that... I wasn't planning of doing anything until I saw this Summer Salad recipe with Orange as the hero....

Although my summer break started a week back... It wasn't until this week that I really started to revel in. It dawned on me that I was hiding behind the shadows of past contemplating what I should have done and shouldn't have done...As the saying goes Past is past, unless I have some sort of time-travelling technique I cannot do anything about it.

Learn from the past and move on !!!

Lets just say Lesson Learned !!!

So this week was all about rejuvenation, both mind and body. Photography for the mind & some culinary adventures and exercise for the body. Off course some television too (Who am I kidding?). To make sure I do not deviate from the plan I even made a list of things I will be doing each day. True fact : I suffer from time management issues. If I say dinner will be ready in one hour, the husband decipher it as two hours. Clearly his subconscious has also been programmed. Clever right :)

This salad is inspired from a Moroccan recipe... I had a feeling that I will love it the moment I saw the recipe...and I was right...I love it when I am right...:P

Lemon dressing with a hint of cumin and chili complements the orange well. Paired with the peanuts and diced onions makes the salad crunchy just like a salad with croutons and lettuce. It brings out a nutty flavor to the mouth which balances the tangy orange and lemon flavor...:) What more do you want in a salad ...?

Recipe :

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Adapted from the book : Arabesque, A taste of Morocco, Turkey & Lebanon

Oranges - 4, Peeled, with pith removed, and sliced.
Roasted peanuts - 1/2 cup
Onion - 1/2 of a large, diced.
Lemon juice - 1/2 to 1 tbsp
Olive Oil - 2 tbsp
Ground cumin - 1/2tsp (roasted)
Chili powder - 1/2 tsp
Chili flakes - pinch
Coriander leaves - 1 tbsp, chopped finely

On a serving plate place the sliced oranges, diced onions and roasted peanuts.

Make a dressing of lemon juice, olive oil, cumin, chili powder and chili flakes and pour over the salad.

Sprinkle with chopped coriander leaves.

Enjoy while it lasts...:)

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Lemon Bars

2011-05-25T01:40:00.000-07:00

Lemon Bars

I wanted something on the sweeter side and before I begin my class work. Thats when I scoured the refrigerator for something and spotted these lemons in the fruit tray buried deep under. I decided to give the lemons some justice. Moreover ever since I tasted the lemon bars I have been aching to make some.

Lemon Bars

To tell truth I was very skeptical about tasting lemon bars. After setting my eyes on ton of pictures around the blogs and reading their description about their taste reviews, I became curious. I already fabricated a mental picture of how it tastes in my head... It was around that time I got an opportunity to taste it...Excited was the first feeling I got... Yes I like lemon bars too... How can I not...I am the person who used to drink a big tumblr full of lemon juice everyday when I was doing my undergrad...

Here instead of typing the recipe, I will provide the recipe link from Joy Of Baking, which comes with a video and few extra tips as well...

Here you go Recipe: Lemon Bars

Unlike the most desserts which always screams sweet, Lemon bars really have a strong lemony flavor which comes with its tangy taste and is perfectly balanced with the powdered sugar, eggs and the bottom shortbread crust.

These are easy to make too... A perfect way to spend a serene and peaceful hour...Whipping some eggs, beating some sugar ... mixing some flour... scraping some lemon zest....A nice background music...

Lemon Bars

Simple Tomato Dal

2011-05-20T20:05:00.000-07:00

Have you ever wondered if given a chance to look in to your future, will you recognize yourself...?

I often wonder about that... I think few years back if I get a chance to leap into where I am right now, I might give myself a shock or at least a scare...

Every time I visit new places.... or at times when I wait at the college staring at the buildings through the window...or every time I pick up a new habit ... I often ask myself about this..

One thing I am sure is that after the initial shock, my past-self will be extremely proud of what I am....

Its crazy if you really think about it... How quickly life changes...How experiences over time gives a new outlook of life... How priorities have changed over the years ... The new things you started doing... New food started eating....

I always wonder about that and I will continue to wonder ... I think its a good thought process to have....

There I said it...I have given a peek of what is happening in my head...

If anybody finds me staring somewhere lost in memories...then you can guess, I will be thinking something along this way...

So today when I was making Dal, my thoughts were these exactly.... My past-self would be totally shocked wondering 2 thing !!! How come I am cooking... That tooo Dal !!!

Few years back I wouldn't even allow any kind of Dal curries come anywhere near my mouth...In fact few years back then I was pretty convinced I would never like Dal in my life....

I call this simple dal because it really is very simple to make... If you have a pressure cooker at hand...I learned to make this from my MIL...

This dal makes its' appearance quite often into our dinner menu...

Recipe :

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Inspired from Mummy's Dal

Dal - 1/4 cup (Toor dal or Moong Dal)
Tomato - 2 medium sized, cut into half or 2 handfuls of cherry tomatoes
Turmeric powder - 1/4 tsp
Green chili - 2 small , slit into half
Coriander leaves - a handful
Salt
Lemon squeezed - 1/2 of medium
Water - 1 cup

Heat a pan, add dal and roast on high heat for a minute or two, a good aroma comes from the roasted dal.

Set up the pressure cooker, add everything except lemon juice.

Pressure cook for 4-5 whistles. Switch off the heat, let it sit until all the pressure is gone.

Open the lid, whisk everything together to lightly mash. It forms a thicker consistency.

If the consistency is still thin, transfer to a sauce pan and heat and simmer till the required consistency is attained.

Check for salt and squeeze some lemon juice as per taste.

Now go ahead and have this dal with some rice and yoghurt...:)

Tangy & Spicy Masala Stuffed Okra

2011-04-17T07:43:00.000-07:00

Its been over a year since I started writing here...A place I resort to whenever I feel like doing something different... a place where I can speak my thoughts or draw an old memory...and more importantly a place that keep me inspired and pursue new and challenging things...

Thats when I thought to myself why not give this blog some character...It all started with creating a blog button. I am glad it ended up giving a whole new scene to this blog...

I had a psychological aversion towards these green beauties few years back...I wouldn't even dare to eat it.... But all such notion disappeared one day when one of my fellow flat-mate made this and I happily enjoyed every last bite of it. It happens to me all the time.... All it takes is a one good dish suddenly my stance change from...'me not likey' to 'me likey'.. :)

In my personal experience (of being an adamant picky eater ) one of the best way to start liking things is to start cooking it by yourself. You will seriously astound yourself when you look back say why did I hate this ?

Masala Stuffed Okra is one such dish that not only enhance the natural taste of okra but also lure in more people to like it....Last week when I made this I couldn't wait till the rice was done... I immediately grabbed a croissant (a crazy combo...?? I loved it...) and ate it...

These are best eaten with rice and a dollop of yoghurt...For dinner I enjoyed eating Okra with this as well.

Roasting whole spices will give a nice enhanced flavor to the stuffed masala.

To avoid okras getting slimy, wash Okras well and dry each of them individually with a kitchen towel.

Cut the head off and slit it length wise on one side. Make sure not to tear the opposite side. This will ensure the masalas will be stuffed in perfectly.

Recipe:
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Sources : Veggie Belly (mostly)
Khana Khazana

Okra - 20- 22 medium sized.
Onion - 1/2 of medium chopped into tiny pieces
Garlic pods - 2 chopped finely
Turmeric - 1/4 tsp
Salt
Lemon squeezed - 1/2 small
Oil

Dry Roast and Grind
----------------------

Coriander seeds - 1 tbsp
Cumin Seeds - 1 tsp
Fennel Seeds - 1 tsp
Pepper - 1 tsp
Dried red chili - 3

Roast the ingredients listed under 'Dry Roast and Grind' on a wide heavy bottomed pan.
Stir all the ingredients until it attains a slightly darker shade and releases a good aroma of spices.
In a spice grinder, grind these roasted spices into a fine powder.

Heat some oil in a pan. Add the diced onions and garlic. Cook till it is wilted and oil starts to appear. Add the ground spices, turmeric and salt to this. Stir it till the spices are cooked and raw smell is gone.
Remove from heat and let it cool. Squeeze some lemon over it. Around 1/2 tbsp. The stuffing is ready.

To avoid okras getting slimy, wash Okras well and dry each of them individually with a kitchen towel. Cut the head off and slit it length wise on one side. Make sure not to tear the opposite side. The slit should be just enough to stuff masalas inside.

Now slowly, without tearing the Okras apart, place the stuffing inside and place it aside. Continue the process until all the okras are stuffed.
Heat some oil in a wide pan. (I used a wide cast iron skillet). When the oil is hot swirl it around, so that oil is even coated on the surface.
Place stuffed okras, with the stuffed side facing up. Cook at high heat for a minute or two.
Reduce the heat, cover it with a lid and cook till it is soft and cooked- 6-8min.
Open the lid and slowly turn the okras, so that the stuffed side will be facing down.
Squeeze some lemon over the okras and around the skillet.
Cook for a minute or two.
Remove the pan from heat source. Place the okras in a serving plate.
Serve hot and enjoy.

TPATBRVP6BDS

Butter-(less) Paneer :-)

2011-03-30T13:46:00.000-07:00

Did I say I get lots n lots of sunlight here in my last post..? May be I was seeing a mirage.....or may I just jinxed it by saying it!! Since then its been raining here in Seattle most days....The sun is resisting to peak out even after some heavy rolled out looks from me.. !!

Thus our weekday biking and weekend photo walk plans drained away, leaving us with only indoor activities...

So to spice up the weekend with all the rainy blooms I made Paneer Butter Masala curry... yess the one that is spiced with a rich tomato gravy which is then thinned with cream to get a decadent sauce....

I have made this sauce several times that refinements I made in the proportions has made this recipe one among the fail proof recipe collections I have.

Whenever I end up with a pile of tomatoes waiting to be used within days I make this curry right away...

For health reasons.. I never add butter (I know it is called Butter Paneer) nor do I add cream... Instead I use vegetable oil and yoghurt.

Also many of the recipes out there uses tomato paste which I never buy or use. I find that increasing the number of tomatoes and cooking it until all the water content is evaporated gives a intense flavor which I enjoy very much...Moreover using fresh veggies always give a nice zing to the curries.

I used the same sauce I made for Butter Chicken I posted here.

Recipe:

---------

Marinate :

--------------

I used store bought paneer.

Cut paneer from the refrigerator into small cubes.

I let the paneer cubes sit in warm water for few minutes till it became soft.

Take the panner cubes from water and dry it slightly, without crumbling it.

To this add little salt, pepper, chili powder and let it marinate.

Inspired and modified from :

Sources: (1) : Soma @ Ecurry

(2) : Alfred Prasad, Head chef at Michelin-starred Tamarind in London's Mayfair

Makhani Sauce/ Butter Sauce :

-------------------------------------

Cinnamon stick - 2 cm
Cardamom pod - 3 slited and crushed slightly
Bay leaves - 3
Cloves - 3
Ginger - 1 tbsp crushed
Garlic - 1 tbsp crushed
Chili powder - 1 tbsp
Tomato - 7 medium sized / 5 large , cut into small pieces comes to around 5 cups or more.
Salt
Honey - 1 tbsp
Yoghurt - 1/2 cup (or use Cream)
Kastoori Methi Leaves - 2 tsp
Butter ( If using )
Oil

Heat oil in a sauce pan. Add crushed ginger and garlic and saute till it turns slightly brown.
Now add bay leaf, cardamom, cinnamon and cloves and saute for a min.
When the aroma of spices comes, remove the pan from heat source and add the chili powder into the oil. Saute really fast. Within seconds the chili powder will turn to a darker shade. Add the cut tomatoes and salt and place the pan back to heat source. This should be done quickly or else chili powder will get burned.
Close the lid and let the tomatoes cook on heat. Stirring once a while.
Once the tomatoes are cooked. Open the lid, increase the heat and let all the water content evaporates. The consistency will come to a thick liquid. Leaving only like 1/5th the initial amount. It will attain a dark maroon color. Makhani sauce is ready.
Switch off the heat and let it cool.
Once it is cooled down completely, blend this into a smooth sauce using a blender.

Heat some oil or butter (or a combination of both) in a frying pan enough to lightly brown the paneer pieces.
Add the paneer cubes and lightly brown all sides.
Switch of the heat source.
Into this oil-butter (add bit more butter / oil only if required) , add the prepared blended makhani sauce and stir. Once it starts to bubble up, remove the pan from heat source.
Whisk the yoghurt with little water and add to the makhani sauce and stir fast. Sauce should be at a very low temperature so that yoghurt won't get curdle.
Once the yoghurt is mixed well into the sauce. Place the pan back on the heat and stir.
Add honey and kastoori methi. Check for salt and add if necessary.
If it tastes very sour, add bit more honey.
Add little water or some more yoghurt if want a thin sauce.
Add the paneer pieces and mix everything.
Switch off the heat.
Serve hot and enjoy...:)

Chicken Wraps

2011-03-24T21:00:00.000-07:00

The best thing I love about this new apartment is the abundance of sunlight I get inside... Previous apartment I stayed never had any direct sunlight facing windows... Most of the time the house felt so dim and moody...which in turn makes me feel so lethargic.

The new apartment is making up for all that... Moreover this kind of apartment therapy is giving me a new Zing !! Most days are surprisingly productive...:)

See now I am able to take photographs like this... Totally utilizing the sunlight coming through the window blinds.

Coming to the Chicken rolls...something I make when I feel completely lazy to make dinner, instead want to make something interesting that includes some fresh vegetables and lots and lots of lemon...:P Oh! you know my fondness for lemon...

Steps are very simple... Cut chicken into thin strips (this will marinate faster and will cook with less oil). Marinate with the choice of seasoning and leave it aside. Make chapatis meanwhile.

Stir fry the chicken pieces with little oil until all the pieces are cooked through and evenly browned. Take each chapati, spread some yogurt, place few chicken pieces at the center. Add choice of fresh cut veggies... I usually add thinly sliced cabbage, cucumber. This time I had some freshly home made bean sprouts which made a good addition to this wrap.

Once everything is placed generously squeeze some lemon juice across it. Now wrap it up and there it goes into the mouth...:p

Recipe:

----------

I am not writing the proportions here because this is something that can be explored with a variety of ingredients. I will list out the ingredients used here.

To marinate :

----------------

Turmeric Powder (very little)

Chili Powder

Tandoori Masala

Pepper

Salt

Yoghurt

Lemon Juice

Boneless Chicken - Sliced thinly.

Marinate thinly sliced chicken pieces with the above ingredients and set it aside.

Make enough chapatis meanwhile.

Filling : Thinly slice everything

--------

Cabbage

Cucumber

Onions

Bean Sprouts

Yoghurt

Lemon Juice

Heat a wide non stick pan, add few drops of oil. When it is hot add all the chicken pieces and stir fry it till it is completely cooked and evenly browned.

Take one chappati, daub it with yoghurt.

Place some fried chicken pieces, and freshly sliced vegetables.

Squeeze lemon juice across the filling.

Roll the chappati to make the filling in place and set aside.

Continue with the rest of the chapattis.

Now go ahead and make this Crunchy Wraps

Garlic Knots

2011-03-22T18:53:00.000-07:00

How long has it been since I posted anything ... If you ask me why the answer is plain and simple... I was utterly bored or ridiculously busy most days. Trust me nobody wants to read the post that I write on those days.

But today I feel so free and liberated from all the nightmares... Yes Nightmares...Moving apartment is a nightmare, UNPACKING & ORGANIZING !!! doubles the Nightmare !!! Now throw in some heavy assignments and project from the class...Dang!!! Nightmares goes up exponentially. But now it sort of look like home...everything out of the boxes and organized in to its own places. Everything at home looks happy to have a place of its own...:)

While I enjoy my spring break I decided to inaugurate the oven with these fragrant garlic knots... With spring still fighting with winter, the warmth from the baking was kinda my kick back to the winter...

The recipe credit goes to White on Rice Couple, the only thing I changed is the garlic coating...

Make the dough as per the recipe and instructions. Let it rise.

To check if the dough has risen enough, give a small poke. If the dip stays, it had risen enough. If it bounce back then it needs to rise more.

Roll the dough into a big rectangle, cut that in to thin strips. Take each strip and create knots. Set that aside on a baking tray. Make sure to leave space {which I didn't ..:(} in between, these are going to rise a lot.

Let the knots rise till it is double the size.

Give the garlic coating and off it goes into the oven. Bake at 400F for 10-12 min or till a light brown crust is formed.

Recipe:

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For the Garlic knots : Read WhiteOnRiceCouple

Garlic coating :

--------------------

Olive oil - 2 tbsp

Garlic pods - 3, Crushed

Red chili flakes - 1 tsp

Dried herbs - a pinch (I used oregano and basil)

These hot little buns were a joy to indulge.. To those who like baking and like eating things with garlic flavor then this is exactly what are you are looking for.

Mushroom Pepper Fry

2011-02-14T14:55:00.000-08:00

We have been eating Mushrooms lately at home...The more I eat the more I am becoming a fan of it...I didn't know it was this easy to make one...After a day of class and assignments, a curry of mushrooms along with few Chapatis will never give you even a tiny bit of regret...Trust me this is equally satisfying like a bowl full of chicken curry...

To clean the Mushrooms I washed it and then dried with a paper towel immediately.

Then take each mushroom and remove the stem, and peel of the outer skin.

A youtube video I referred is here.

After cleaning it, quarter the mushrooms and set aside.

Using whole pepper, will give an enhanced flavor... So just before adding, grind the black pepper in a spice grinder.

Recipe :

----------

Recipe Source : Pazham Pappadam Payasam

Button mushrooms - 10 - 12 (cut into quarter)
Onion - 1 diced finely
Garlic pods - 2-3, chopped finely
Ginger - 1 tsp chopped finely.
Corinader Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Pepper Powder - 2 tsp (or less depending on the taste preference.)
Mustard Seeds - 1/4 tsp
Oil
Salt.

Heat some oil in a pan at medium heat.
Splutter mustard seeds.
Add finely chopped ginger and garlic and saute for a minute.
Add onions and sauté until it turns brown.
Add coriander powder and turmeric powder. Cook for a minute or two. The raw smell should be gone by then.
Add pepper powder and saute for a minute.
Now add the quartered mushrooms, salt. Saute until everything is mixed well.
Reduce the heat to a low flame. Cover the lid and let it cook for sometime (around 12-15 minutes). Mushroom has water water content and will ooze out water as it gets cooked.
Mushrooms will attain a darker shade and will reduce the size a bit after it is cooked.
For a dry version, open the lid and cook till all the water evaporates.
Serve hot and enjoy...:).

Thanks, Pazham Pappadam Payasam for introduing me to this dish.

Black Forest Cake ... is it really...? The one we make at home..

2011-02-10T17:13:00.000-08:00

Usually Black Forest comes with several layers, with whipped cream, cherries and cherry sauce sandwiched in between each layer. But as you can see in the pictures I did not do any of that... just because I enjoy the cake much more than the all the cherry toppings and the cream layer. Even at home my mother makes it this way, just the way I like it.

So why I still call it a Black Forest Cake and not anything else..., for me this cake represents Black Forest Cake. The one my mother makes. The one I used to enjoy with a scoop of vanilla ice cream. The one that reminds me of christmas and home ...

This was one of the things I made this christmas. After that successful attempt I made this again few days back.

This is a very light and soft cake. With the help of an electric beater this can be prepared really fast.

(Sift all the dry ingredients together)

Recipe:

---------

Recipe Source : My Mother

All ingredients must be at room temperature.

Butter - 100gm/ 1 stick (cut into small squares)
Sugar - 2 cups (powdered)
Eggs - 2 large
All purpose Flour - 2 cups
Cocoa powder - 1/2 cup (Unsweetened)
Baking Soda - 1 1/2 tsp
Yoghurt - 1/2 cup (or curd that is not sour )
Milk - 1/2 cup
Vanilla Extract - 2 tsp

Preheat the oven to 400 F.

Line a baking dish with parchment paper and set aside.

Sift All purpose flour, Cocoa powder & Baking powder for 3- 4 times. This will mix all the dry ingredients together and leave it aerated and without lumps.

In a large mixing bowl, beat the butter to a soft and creamy consistency.

Add powdered sugar and beat again, until butter and sugar is mixed well. Scrape down the sides using spatula and mix well.

Add the eggs one at a time. Beating for about 1 min for each egg at med-high speed. Scrape down the sides using spatula in between.

Add yoghurt and milk and beat for a minute or two.

Now using a silicon/ wooden spatula or a beater at its lowest speed, add the dry ingredients little by little and mix. Do not over beat it, but make sure dry ingredients are wet and incorporated well.

Pour this into the prepared dish.

Bake at 400F for 5min in the middle rack. Then bring down the temperature to 350 F and bake for 45 - 55min till a skewer put in comes out clean.

* Do not open the oven door during first half hour, this could fluctuate the temperature inside and may not make the cake rise.

* If the batter is poured into a more wider baking pan, or more than one, the baking time will be lesser, like about 30-40min.

* For those who likes the cake to be little bitter sweet, reduce the sugar to about 1 1/2 cups.

Lemon rice

2011-02-03T00:12:00.000-08:00

Growing up I never really cared about lemon rice... In fact I was never a fan of rice... I always preferred eating breakfast and packing breakfast for lunch...I can't even recall more than 5 days in my entire school and college days where I took rice for lunch....

So this year when we decided to pack lunch everyday....I wanted something that is really quick and hassle free to make everyday...Lemon Rice was something that came to my mind....

For the past two weeks I have been steadily making this rice dish for lunch ....

Now I know why so many of my friends used to bring this for lunch...and why it suddenly popped in my head for a quick-y lunch

It is a very straightforward preparation... With a dollop of yoghurt it makes the meal complete. I sometimes throw in some grated carrots and peas to increase its goodness....

Ah ! there is one more reason why I love this....It is none other than the lemony flavor it imparts to the rice...I am very passionate about lemon and lemon juice in general....If life gives me lemons I will happily make lemonade and do a happy dance ...

As I mentioned earlier this is a very effortless dish (which is why I like it even more...:p)...For first timers (like myself two weeks back ), the yellow color of the rice is from the added Turmeric...Another spice which I meticulously add in every curry no matter what....!!!

Recipe :

---------

Serves : 2

Basmati Rice - 1 cup,
Turmeric - 1/4 tsp
Water
Oil
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Dried red chili - 2
Ginger - 1/ 2 tbsp minced.
Green chili - 2 slit lengthwise
Onion - 1/2 diced
Lemon juice - 1 big lemon

Wash and rinse rice with water several times till water runs clear.
In a sauce add the drained rice with 2 cups of water, little salt and turmeric.
Bring to boil on high heat. Reduce the heat and close the lid and let the rice slowly cook.
Once the rice is cooked drain the remaining water if any... Let the rice cool down...
Meanwhile in another heavy bottomed pan on med-high heat, add some oil splutter some mustard seeds...
Add in the cumin seeds when it sizzles add the dried red chilies (break them if you like it spicier).
Saute the chilies for few seconds
Add the minced ginger saute again for few seconds
Add the diced onions and slit green chilies and saute till the onions attain a darker shade.
Now squeeze the lemon and add the juice ... Let everything absorb the lemon flavor.
But don't let all the lemon juice to dry up.... Add the cooked and fluffy rice.
Increase the heat to high.
Quickly mix everything together
Decrease the heat to medium and close the lid for a minute or two.
Check for salt and lemon flavor. Add more if required.
Switch off the heat.

Extras :

---------

- To increase the flavor, add some cashew nuts, chana dal etc along with red dry chili at step 6 and fry them in the oil.

- Add some peas and grated carrots before step 10 and let it cook.

- Lemon rice is a great way to use the remaining cooked rice. Instead of cooking rice with salt and turmeric, add salt and turmeric into the cooked onions and then after the lemon juice is poured add the cooked rice

Once cooled down, pack for lunch...along with a small container of yoghurt....:)...

Photo Blizzzz

2011-01-28T13:55:00.000-08:00

Canon 7D, Canon50mm f1.4

Ever since we bought the new lens I have been clicking photos of each and every nook and corner of the house.... I am find things around the house and start shooting it... It is wired at times... I probably have hundreds of photos of my living room itself focusing on each objects...

I reached a point where I asked M, if I click photos at this rate, will it affect the performance of the lens or the camera....?

Canon 7D, Tamaron 17-50mm f2.8

Today morning I thought I will post some pictures to this blog...These are some of the favorite pictures ....

Canon 7D, Tamaron 17-50mm f2.8

Canon 7D, Sigma 8-16mm f4.5

Hope you enjoyed it..:)

Vegetable Cutlet

2011-01-16T00:13:00.000-08:00

What is the best way to treat yourself when you are on a vegetarian drive...and the answer is a crunchy veggie cutlet that is shallow fried just enough to make a crispy layer...

In my experience cooking the vegetables without adding water yields the best result...They can be either steamed or can be cooked in microwave....

Any moisture developed during the process should be squeezed out using paper towels. This will help to hold cutlets together when they are shaped.

I took the easy way and cooked the potatoes, peas and carrots separately in the microwave... then all I had to do was add it to the cooked masala, make small oval shaped patties..I got around 15 of them...

Dip those first into the maida binder and then coat them with bread crumbs....Shallow fry it on a hot oil until the surface is lightly browned and becomes crispy on both sides.....Now as soon as it cools down pop each of them in to your mouth and enjoy....:D

Recipe:

---------

1. Potato - 2 big (I used russet potatoes)

2. Carrots - 1/2 cup

3. Green peas - 1/2 cup

4. Ginger and Garlic - 2 tbsp chopped and crushed

5. Onion - 1 big diced.

6. Green chili - 2 chopped finely

7. Chilli powder - 2 tsp

8. Coriander powder - 1 tsp

9. Turmeric powder - 1/2 tsp

10. Masala powder - 1 tsp (any masala like curry powder or garam masala)

11. Oil

12. Salt

13. Mustard seeds - 1/2 tsp

14. Cumin seeds - 1 pinch

15. All purpose flour - 2 tbsp

16. Bread Crumbs - 1/2 cup.

Cook potatoes, peas, carrots separately in a microwave

Steam carrots and peas together until they are cooked.

When they are cooled squeeze everything in a paper towel to remove all the excess moisture.

Boil potatoes with skin and Once they are cooled peel the skin and mash it slightly.

In a sauce pan add some oil, splutter mustard seeds.

When they are popped add cumin seeds and wait for few seconds

Add ginger and garlic and saute just until they get lightly brown.

Add in the diced onions and green chili and saute until they are wilted.

Add turmeric, coriander powder and chili powder and saute till the raw smell goes and oil starts to appear.

Add little salt and add the cooked carrots and peas and mix everything together.

Check for salt and switch off the heat.

Add the mashed potatoes and bind everything together.

Once cooled, take small portions of it and shape them into desired form. I made 15 flat oval shaped patties.

In another bowl add some 3 tbsp of water and All purpose flour (or maida) to make a batter. It shouldn't be too watery.

Heat some oil in a pan, add a drop of the batter to check if the oil is ready...The batter will sizzle and float instantly.

Now dip a patty in the batter and then roll in bread crumbs and slowly drop them into the hot oil. Continue the process.

Shallow fry them on each side until they are golden brown.

Transfer them to a blotting paper. They will get slightly more darker.

I used a small frying pan that could fry maximum of 3 cutlets at a time. This way I used very little oil (around 1cm level in the saucepan) and half way through I added little more oil.

These are best eaten soon after they are made. After a while it will loose its crunchiness.

Pickled Fish - Mixed Seafood

2011-01-03T10:27:00.000-08:00

Happy New Year !!! Wishing everyone a healthy and prosperous New Year !!!

I was too lazy to type and post something on Christmas, New Year and the days before, after and in between that....There I said it... One of my New Years resolutions is to be less lazy and procrastinate only when I am completely and really really tired … I am taking one baby step at a time...

This vacation was really fun...we got a tiny snow shower, the temperature dropped down to minus degree...and I have been baking....Successful Baking...I made my mother's Butter Cake recipe and I have been devouring that (Its really great !!!!). Another highlight was this pickle.... I made this once before and loved every bit .... Pickle is something that comes as a savior when you are too ~~lazy~~ tired to make something...

First time when I made this, I didn't have all the ingredients and still it tasted exactly like the prawns pickle my mother sent me...So this time also I followed the ingredients and proportions I used initially...

Recipe :
---------
Adapted from : Yummy-O-Yummy. Please Check out the link to see the original recipe and for step by step pictorial instruction.

1. Assorted Seafood - 500 gm/ 1 Lb (prawns, mussels, squid)
2. Garlic pods - 3/4th cup
3. Ginger - 1/2 cup thinly sliced
4. Chilly powder - 2 - 3 tbsp (or more/less)
5. Turmeric powder - 1 tsp

6. Vinegar

7. Mustard seeds
8. Salt - to taste
9. Oil - For deep frying

10. Turmeric powder, chili powder and salt for marinating fish pieces.

1. Wash and clean the fish pieces thoroughly.

2. Dry the fish pieces with kitchen paper.

3. Marinate the pieces with little turmeric powder, chili powder and salt. Keep it aside for half an hour.

4. Heat oil in a sauce pan enough to fry all the marinated fish pieces in batches.

5. When the oil is hot, fry the fish pieces in batches till it is cooked and browned lightly.

6. In the same oil fry garlic pods and ginger slices separately till it is browned. The oil will have the flavor from the fish. Set aside the shallow fried pieces.

7. Now add mustard seeds. When the spluttering is over, remove the pan from the heat source. Add chili powder, within 2-3 sec it will attain a darker shade. Now quickly add fried ginger, garlic and fish pieces and mix everything together.

Bring back to the heat source and stir for 3-4 min. Switch off the heat. Let it cool down. Don't cover the saucepan with lid !!

8. Take a clean and dry container. Make sure the container is really dry. Add the prepared pickle into the container.

Now add vinegar until all the pieces are just covered.

Before closing the lid, make sure everything is completely cooled down or else condensation may happen and introduce moisture.

9. Once everything is cooled down (2-3 hrs) close the lid and refrigerate it. After 2 weeks it will be ready to use. Keep it refrigerated.

Marshmallow Rice Crispy - An Irresistible Treat

2010-12-20T13:56:00.000-08:00

I find this highly irresistible...I wouldn't have found out about this, if one day I hadn't accidentally pressed the wrong button in the vending machine and got this crispy treats instead of a chocolate bar....

Happy accidents do happen sometimes...and it comes in all size and shapes... and for me it came in the shape of this chewy treat one fine day....I instantly fell in love with this....

The sticky melted marshmallows can be pretty daunting at times...but if buttered well, these are super duper easy to make...and will be ready in less than 20min.

Recipe:

---------

Butter - 1/2 stick
Mini marshmallows - 300 gms
Puffed rice - 4 cups or little less depending

Line a rectangular tin with parchment paper and set aside.
Melt the butter in a large, heavy-based saucepan(I used a non-stick) over low heat.
Stir the butter with spatula while it melts so that the spatula gets coated with the melted butter. This will reduce the stickiness on to it while stirring.
When the butter melts completely, add marshmallows and cook gently until they are completely melted, stirring constantly.
Now add the puffed rice, mixing everything together until well coated with melted marshmallows and the puffed rice are sticking together.
Press this mixture into the lined(or greased) rectangular tin.
Press it down into all the corners, flattening the top.
Let the marshmallow crispy squares cool completely in the tin.
Once cooled and cut them into desired shapes.
Store it in air tight containers...

Kappa -- Spiced Tapioca

2010-12-19T00:37:00.000-08:00

This month has been very kind to me so far. It was filled with a beautiful trip to San Diego, met my sister, went on a safari, an exciting trip back home and then of course my finals and project...but the highlight of all this was the wild safari adventure I had on a Segway... Yeaa it was one trilling experience I will never forget...My first time ride on a Segway and it was truly awesome!!!

Now that my holidays have begun I started watching all the silly christmas movies to get into christmas spirits...I like watching all happy-happy movies around this time of the year .. After all this is my favorite season of the year.

I decided to kick start my vacation with this addictive yet simple dish...

Yes, kappa(in Malayalam) / yuca / tapioca...is something I used to eat at least once a week at home. My favorite combo is Kappa with red chili chutney...But now after all the 'chickenising effect' I now eat it with a nice spicy chicken curry....But the top and the most popular combination is eating it with Red fish curry.

Recipe:

---------

Kappa - 500 gms, peeled, cleaned and cut into small cubes (I used the frozen packet. It was already peeled and cut into cubes.)
Turmeric powder - 1/2 tsp
Salt
Water
Coconut - 1/2 - 3/4 cup grated
Green chilies - 3-4

For tempering : Oil, mustard seeds, dried red chilies

Add turmeric powder and salt and lots of water enough to cover all the pieces on a big heavy bottomed vessel.

Boil Kappa on medium heat with closed lid till kappa becomes very soft.

Make sure it is completely cooked and there should be some water left to drain at the end.(take some 20-40min or more)

In the meantime, grind coconut and green chillies and set it aside.

Once the kappa is soft and cooked through, drain the water left.

Now lightly mash the soft kappa and add the grind coconut-green chili.

Mix everything together and place it back on medium heat source.

Let everything cook through for 2-3 min , stirring regularly.

Check for salt and switch off the heat.

In a another sauce pan, heat some oil.

Add mustard seeds, when the spluttering is over add 2-3 dried red chilies, let the chilies get a darker shade. Oil will be infused with the flavor of red chili by then. Switch off the heat and pour this over the cooked Kappa.

Serve it hot with Red Fish Curry or any spicy chili chutney.

Green Chutney/ Mint-Cilantro Chutney

2010-12-01T13:35:00.000-08:00

I used to order the exact same breakfast everyday for almost six months when I was working in Pune. It wasn't anything exotic...just a vegetable sandwich with a green chutney spread.... It comes with little diluted ketchup and some potato chips…. Every time I indulge it, this gave me a lasting satisfaction...Many times it is such simple things that gives a profound effect on me....

I did try to recreate the same myself…but after some failures of making not so good green chutney, I gave it a rest.

Yesterday while I was doing my usual browsing I came across the recipe of Tarla Dalal, The addiction of onions and sugar was what I was looking for…You know I am not a big fan of the bitter taste of mint leaves…I knew onions and sugar will be the answer for that…and I was right…

For the recipe hop over to this link Green Chutney (Chaat) by Tarla Dalal.

Only thing I did differently is, I used only 1 cup of packed mint leaves instead of 2 cups.

As for the sandwich its pretty easy,

Spread green chutney on the bread slice.
Place sliced cucumbers and tomato.
Sprinkle some salt and pepper on top of it.
Place another bread slice that is spread with the green chutney, on top of it.
Slice it diagonally and serve.

Sandwich was really good only thing that was missing was some potato chips, to crunch in between the sandwich bites...

Enjoy a nice and healthy sandwich...:)

Beans Stir Fry

2010-11-30T00:56:00.000-08:00

I am happy..I wanted to witness snow fall...I saw snow fall... I wanted to ogle at snow coved roofs....I ogled at the snow covered roofs....I wanted to take pictures of snow falling on my open arms ... I took pictures....I wanted the snow stuck on the road to melt away....rain poured and washed all the snow away....

I am happy...

One of my childhood fantasies about snow has finally closed its curtain. It is time to move on to my next wish list, yes I really do want to see a shooting star someday.... Sometimes I stare at the sky to try my luck, but ends up calling some weird moving stars as alien ship, creates a whole new story around it in my head (a tiny side effect of watching X-files back to back) and retreats.

I think someday while standing on a street, I will have an instinct to look at the sky...but oh no there is a twist.... my silky looong hair (totally bollywood) is blocking my eyes...wind is blowing strongly unsympathetically at me... but the determined me...against all odds...slowly pulls back silky long hair and witness the wonder......Blink !!! Blink !!! Blink !!!

So what is the connection with all this and beans stir fry ?

Absolutely no connection...I just love to blabber silly and completely nonsense stuffs...I read somewhere that genius minds think like this and suddenly make all the connections... and yells E.u.r.e.k.a !!!!

Let me move on to this simple yet delicious dish, that taste absolutely great with rice and some yoghurt....

Recipe :

Beans - 2 cups ,washed, trim the ends and then cut into small (like pic above)
Garlic - 3 pods crushed and chopped finely
Onions - 1/2 large , diced finely
Chillies - 2-3, slit lengthwise.
Turmeric powder - 1/4 tsp
Mastard seeds - a pinch
Cumin seeds - a pinch
Oil
Salt

Heat some oil in a pan, splutter mustard seeds and cumin seeds.
When spluttering is over add garlic.
When the aroma of garlic is released, add onions and green chillies.
Saute till onions go slightly transparent.
Add turmeric powder and saute till the raw smell of turmeric goes.
Add the beans with little salt.
Lower the heat, cover the pan and let the beans cook, sauteing it now and then.
Take off from heat once the beans are cooked to your preference.
Check for salt and adjust.

I like to cook till the beans are completely soft and the onions resembles a dark brownish color.

Do you think looking at the above picture, these beans have gone to heaven...?

It is in the middle of nowhere...

Snack Time....Bread with Potato filling

2010-11-25T20:27:00.000-08:00

Being stuck at home due to snowfall was not something I was looking forward for this long weekend.... Winter’s first snowfall started and everything is sort of dead here including my classes and transportation...

This is my first snowy winter and all the excitement and the jumping watching the snow fall is loong gone...Now I can't wait for the winter to get over...For the moment I am waiting for the roads to clear up...

I know this is not a traditional thanksgiving item, but for me this is one of my comfort snacks. I make this quite often and finish it fast with ketchup...Whaaat Ketchup? Yep ketchup used to be a weakness for me. But I have it under control now. These days I like appreciating the actual flavor of the dish rather than enjoying ketchup...

The filling I used here is pretty straightforward...But the combination of toasted bread and this filling is what that makes this an awesome snack

Recipe:

--------

Bread - few slices (7 - 9)
Potato - 1 large (used Russet)
Onion - 1/2 large chopped finely
Green chilies - 2 chopped finely
Turmeric powder - 1/4 tsp
Cumin seeds - 1 pinch
Mustard seeds - 1 pinch
Oil
Salt
Pepper powder - 1 pinch (optional)
Butter - enough to toast the bread

Cook the potato with skin in a pot of water. I used the microwave setting for cooking the potato..Its pretty fast but if cooked for long you will end up with a withered potato...(right pic above)
In the meantime heat some oil, splutter mustard seeds and cumin seeds..
When the spluttering is over add the chopped chilies and onions...
Saute till the onions are transparent and oil starts to appear...
Now add the turmeric powder and saute till the raw smell of the powder goes...
Peel the skin of the cooked potato and cut into small cubes and add to the onion mix...
Mix everything together, slightly mashing the potatoes..Add pepper powder...
Switch off the heat and let it cool. Filling is ready

Take a bread slice. Slightly moisten one side by dipping it in water. Too much much will tear it, make sure to dip just enough.
Press the bread slice with both hands and squeeze it.
Place a spoonful of the filling at the center, and seal the edges by slightly moistening the ends...
Spread butter on both sides.
Continue the process with all the bread slices..
Heat a pan, and toast the bread on both sides, till it is slightly brown...
Serve hot and enjoy...:)

Happy Thanksgiving...:)...Have an exciting and awesome vacation....:)

Kerala Porotta - A Quest

2010-11-11T12:39:00.000-08:00

This post has been in my draft for quite a while now.... may be I feel this is a work in progress kind of thing...Well mostly because I want to try out with few more recipes…

I once bought a packet of frozen parottas, but by the time I thawed it, the whole thing was completely soaked in oil... which is something I dislike.....and thus ended my interest in buying frozen parottas here

I read so many recipes and by the time I started making, these are the list of ingredients that popped into my head....

The proportions of liquid contents and dry contents can be adjusted to become a smooth and moist dough. So here goes my attempt with these ingredients.

Ingredients I used

---------------------- adapted from : here

1. All purpose flour - 2 cups

2. Wheat flour - 1/4 cup

3. Egg - 1 large

4. Milk - 1/2 cup

5. Sugar - 1 tsp

6. Baking powder - a pinch

7. Oil

8. Salt

1. Whisk the egg and milk, add the rest of the ingredients except oil and wheat flour.

2. Slowly add little bit of wheat flour till whole mix becomes a big ball.

3. Now add oil little by little and knead the dough till it become a soft and non sticky dough.(5 min)

4. Cover the dough with a wet cloth and let it rest on a kitchen counter for 1 hour

5. After 1 hour, knead the dough again for 5 more min.

6. Divide the dough into small balls of equal sizes

7. Grease the work area with some oil.

8. Dip the ball in some oil and start flattening it...(fig. 1)

9. Flatten it as thin as possible...it should look transparent, even if it tears its fine...but make sure it is flattened like a thin film (fig.2)

10. Coat the entire flattened surface with oil.(fig. 3)

11. Slowly lift about 1/3rd of one end, stretch it a bit and fold it in a zigzag manner.(fig. 4)

12. Continue like this. Lift, stretch and fold....(fig. 5)

13. Here the oil and the folding help to create layers...

14. Stretch from both ends (fig. 6) and fold it into a round shape where the end get tucked into the center.(fig. 7)

15. Place this under a wet cloth.Repeat the process with each of the small balls.

16. Heat a flat pan on medium heat.

17. Roll out each to a round disk of medium thickness.

18. Use only oil to help the rolling process.

19. Cook each parotta with little oil, turning and pressing it frequently, until it is cooked and resembles like the picture below.

20. Keep the cooked porotta in air tight container or casserole. This will help softening the parottas more...

21. Continue the process with all

22. Take 3-4 cooked parottas and smack them with both hands on all sides. This helps to separate the layers.

Enjoy the parottas with this Spicy Chicken curry

My verdict : Even though I used oil as less as possible, this came out really soft. This tasted like the parottas I used to eat at home...I will mark this attempt as a success....

Next time I might drop few of the ingredients and try this again...:)

To be continued.......

Butter Chicken / Murgh Makhani

2010-11-01T23:26:00.000-07:00

In one of the episodes of Gordon Ramsey's Great Escape to India, he orders butter chicken and this food writer explains to him about its origin and how this dish is made very differently in the west...

But my favorite quote is when Ramsey tastes his first bite and exclaims 'Bloody Hell!!! '.

And as for me the highlight of this weekend was this decadent dish and after eating this I almost blurt out 'Bloody Hell !!!"...

If you are looking for the authentic version this may not be the right place. But someday I would like to taste this dish from the place this was originated and check how close am I …

After trying out recipes from various sources and going through several variations...I have now settled with this ingredients and method.

I used fresh tomatoes and to make it a bit healthier I added yoghurt instead of cream.

Adding Kastoori methi/ dried fenugreek leaves (left pic) makes a huge impact to the curry...

Recipe:

---------

Sources: (1) : Soma @ ecurry

(2) : Alfred Prasad, Head chef at Michelin-starred Tamarind in London's Mayfair

Marinade:

-------------

Chicken - 1 lb boneless cut into small cubes
Chili powder - 1 tsp
Tandoori Masala - 1 tsp
Turmeric powder - 1/4 tsp
Ginger - 1 tsp
Garlic - 1 tsp
Lemon juice - 1/2 lemon
Yoghurt - 1/4 cup
Salt

Mix the chicken pieces with the ingredients listed. Marinate and refrigerate for 2 hrs.

Makhani Sauce:

--------------------

Cinnamon stick - 2 cm
Cardamom pod - 3 slited and crushed slightly
Bay leaves - 3
Cloves - 3
Ginger - 1 tbsp crushed
Garlic - 1 tbsp crushed
Chili powder - 1 tbsp
Tomato - 7 medium sized, cut into small pieces
Salt
Honey - 1 tbsp
Yoghurt - 1/2 cup
Kastoori Methi - 2 tsp
Butter
Oil

Heat oil in a sauce pan. Add bay leaf and cardamom, cinnamon and cloves.
When the aroma of spices comes out add the crushed ginger and garlic and saute till it turns slightly brown
Remove the pan from heat source and add the chili powder into the oil. Within seconds the chili powder will turn to a darker shade. Add the cut tomatoes along with 1 cup of water and salt and place the pan back to heat source. This should be done quickly or else chili powder will get burned.
Close the lid and let the tomatoes cook slowly on low-med heat. Stirring once a while.
Once the tomatoes are cooked. Open the lid, increase the heat and let all the water content evaporates. The consistency will come to a thick liquid. Makhani sauce is ready.
Switch off the heat and let it cool.

Heat some oil and butter in a frying pan enough to shallow fry the chicken pieces.
Shallow fry the chicken pieces when the oil is hot.
Remove the chicken pieces when they are cooked through.
Switch of the heat source.
Into this oil-butter (add bit more butter / oil if necessary) , add the prepared makhani sauce and stir. Little water can be added.
Whisk the yoghurt and add to the makhani sauce and stir. Sauce should be at a very low temperature so that yoghurt won't get curdled.
Once the yoghurt is mixed well into the sauce. Switch on the heat and stir.
Add the fried chicken pieces and mix everything.
Add honey and kastoori methi. Stir check for salt add if necessary.
If it tastes very sour, add bit more honey.
Switch off the heat.
Serve hot and enjoy...:)

A Simple Fried Rice

2010-10-24T18:07:00.000-07:00

Last week

-------------

while(sleep)

exit from sleep;

This week

-------------

while(sleep)

sleep ++;

zzzzzzzzzz.......

This is what I am dreaming these days...

By the way I am not getting nuts. This is just a side effect of couple of sleepless nights...

Weather here is getting gloomier... it is raining constantly and I am getting sluggish day be day.

While sleeping through this week, I made this painless fried rice today...

Eating this stomach full, I decided to post this today itself..... :).

I used Vahrevah's chicken fried rice recipe and negate the chicken part...which made the making even more simpler....:)...

Recipe :
-----------
Adapted from Vahrehvah

Basmati rice - 1 cup
Vegetables - 1/2 cup (beans, carrot, peas...)
Garlic - 3-4 pods cut into tiny pieces
Ginger - 1 cm cut into tiny pieces
Onion - 1/2 diced finely.
Soy Sauce - 1 - 2 tbsp
Vinegar - 2-3 tsp
Salt
Pepper

Cook the basmati rice till its cooked and fluffy.
In a pan, add garlic and ginger and saute..
Add the onions and saute till its transparent.
Add the vegetables, salt and pepper.
Cover and cook till all the vegitables are cooked.
Add vinegar and soy sauce. Stir.
Add cooked rice and gently mix everything together.
Check for salt...
Serve hot and enjoy...

Optionally...

Add scrambled eggs and few drops of chili sauce for added flavor at the end of step 8.

Chocolate Pistachio Fudge

2010-10-14T01:52:00.000-07:00

After a very exhaustive week I realized one thing, I miss photography… Do you know a perfect way to de-stress yourself? Take lots n lots of pictures of chocolates and sweets... It works all the time….:) Its therapeutic and a perfect win-win solution !!!

We bought a pack of dark chocolate sometime back. After eating few pieces we both realized, we are not enjoying eating it. The bitterness was too much to handle...That’s when I remembered about this recipe from Nigella Lawson. Last year I made the same with milk chocolate. But after having this version, I felt way more drama in my mouth ... Definitely a huge step up from the boring milk chocolate version.

Okii I did a little tweaking to the recipe. In addition to one Can of Condensed Milk, I dumped about 3/4th of a cup Sugar to reduce the bitterness of the dark chocolate I used. Again instead of adding salt I used slightly salted pistachios. It was a match made in heaven....

This is quick dessert, which can be made in no time. No baking. Just little melting, little stirring and little refrigeration.... Chocolate Pistachio Fudge is ready...

For the recipe hop over to this Youtube video, demonstrated by Nigella Lawson

Or for learning exact proportion jump to BBC Food

Did I say....This was perfect.!!!! Melting moments.....:)