Monday, August 10, 2009
Sunday, August 9, 2009
This has to be one of the simplest, easiest n’ tastiest way of eating prawns. But it still doesn’t compare to the best dish of prawns we have ever had. I still remember clearly how we had some prawns chili fry from a shack in the Goan beach during our honey moon….i had never before or since have eaten prawns that tasty…..n’ my mom’s lobster fry, hands down, is the best I have ever had in my life…my father used to buy it just for me (even though it was expensive)….coz I loved it so much….n’ amma used to make it so spicy that I could feel like I’m breathing out n’ taking in fire….:) after eating it…Even my cousins who doesn’t eat as spicy food as us…could never resist my mom’s lobster dish…I don’t know if I will ever be able to make them that well…but for the time being I satisfy myself with this simple prawns preparation. My personal favourite way of eating dish is with some nice hot Sambar n’ white rice. :D
1. Prawns: 300gms
2. Small Onion (aka Sambar onions): 10-12nos (Sliced)
3. Ginger: ½ tsp (chopped)
4. Garlic: ½ tsp (chopped)
5. Chili Powder: 1tsp (reduce if you don’t want it to be spicy)
6. Turmeric Powder: ½ tsp
7. Coconut : 2tsp (Sliced)
8. Kodam Pulli (Gambogea ): 1-2 pods (soaked in water)
9. Salt: as per taste
10. Oil- 2tbsp (add 3tbsp if you like)
11. Mustard Seeds: 1tsp
12. Curry Leaves: 10-12nos
Step 1: Wash, clean n’ devein the prawns.
Step 2: Mix the sliced small onions, ginger, garlic, Kodam Pulli along with the water, chili powder, turmeric powder, coconut slices n’ salt with the prawns. Cook this without adding any additional water to this. Prawns cooks really fast, so you can actually make this on high flame, the liquid which oozes out of the prawns will evaporate quickly. (I use a mud vessel that’s commonly used for making fish in Kerala for this. But it’s up to you what dish/pan you want to use to cook these prawns.)
Step 3: To fry the prawns, heat oil, add mustard seeds (wait for it to splutter) n’ add curry leaves n’ once it changes color add the cooked prawns with the thick gravy into this n’ fry it well. Again don’t overcook otherwise the prawns the softer they are the juicier they are. :) Add a pinch or 2 of crushed black pepper before taking it off the fire n’ mix it…adds a wild zing…:D
Wednesday, August 5, 2009
I managed to complete an idea i have had in my mind since some time....I had started this blog with every intention not to restrict it to cooking n' recipes....I wanted it to reflect my interests in arts n' crafts as well. This is one of the first successful projects of mine...I don't exactly know where I had gotten the idea from...but the last time I had been to Commercial Street in Bangalore, I had bought some bangles I didn't have any intention to wear....n hence didn't spend too much money on it. I wish, I had more with me...but I had gotten only around 6 dozen of what I wanted....I color coordinated it a little with the existing theme I have in my living room...it's kinda really simple...
I have just interconnected the bangles with a thick thread, winding the thread twice around each corner. I had got some small round mirrors from india as well (wasn't sure what i wanted with them when i got them) used a quick fix to stick the mirrors on the thread passing within the circle of the bangle and it's ready. It's hung on a wall key hook I had found at a fair in Bhopal...if you have done something similar or if this inspires you to do something do let me know, would love to see it!...:)
Tuesday, July 28, 2009
So here we go.....
Rajma: 1 1/2cups (soaked overnight or at least for 6-7hrs)
Water: 6-7 cups (at least)
Onion: 2 nos (medium)- (finely Chopped)
Ginger Garlic Paste: 1 1/2tsp (preferably fresh) (if u are using ready made i guess 1 tsp will do)
Tomato- 1-2nos (Chopped)- puree it if you like... might taste better...
Cream/ Curd: 1 tbsp (optional)
Salt- as per taste
Oil: 3-4tbsp (the recipe book i had consulted 4yrs ago said some 6tbsp)
Coriander/Cilantro Leaves & Green Chili: for garnishing
FRESH GARAM MASALA
Black Pepper Corns: 4-5nos
Bay Leaf: a small piece
Cinnamon: 1 small piece
Cumin Seeds: 1/2 tsp
Step 1: Pressure cook the soaked rajma for 30mins on low fire. I cook it with salt as i think it tastes better this way.
Step 2: Grind fresh garam masala (preferably by hand in a mortar and pestle). Add oil into a hot wok and add this ground garam masala once the oil is hot.
Step 3: Add chopped onion and the ginger garlic paste. Fry it well so that the raw taste won't remain.
Monday, July 27, 2009
Avocado : 1no (ripe)
Onion: 1/2 (finely chopped)
Green Chili: 1no (chopped)- avoid this if you don't want it even lightly spicy
Cilantro Leaves: 1tbsp (finely chopped)
Mint Leaves: 3-4nos (finely chopped) - (the authentic recipe does not ask you to add this...adding this brings a freshness i love... so this is completely optional.)
Lime/Lemon Juice: 1 1/2 tsp
Salt: as per taste
Step 1: Cut the avocado in half n' then cut both the pieces into 2 again. This will help you remove the seed and to peel the skin.
Step 2: Cut the peeled avocado into smaller pieces (cubes). Mash it using a fork. Add chopped onion, cilantro, green chili, mint, lemon juice and salt and mash some more.
This is ready, cover (to prevent oxidation from the air reaching it) and refrigerate before serving.
The measurements given here is enough for 2 people but if you are cooking for more people, please increase the measurements accordingly. My friend had added chopped tomato as well. I didn't use it this time, but i read that if you are using it then you should add this to the mixture only while serving it or just before. Robin ate it as well and he didn't guess the main ingredient n' i refused to tell him now that he liked it a lot. ;) The grilled chicken recipe is borrowed and you can find it here in my friend's blog. http://mykitchenantics.blogspot.com/
Wednesday, July 22, 2009
I swear the more i think about being on a diet, the more i want to eat. I'm constantly thinking about food...it's driving me nuts. Plus i can never sit through a movie without eating something...Robin hates it....he on the other hand doesn't eat or drink anything while watching a movie or TV....how boring is that?
Anyway, before going home for lunch, i was already hungry like crazy. We had Cheru Payarthoran (Moong Dal) at home. I personally love having it with pickle n' Kanji. But my man isn't too keen on this...n' he likes eating it with Chapatti. I also like it now, considering it has less fat packed in this option.
I wasn't sure what i wanted to eat, but i was in no mood for what was ready at home. I have never used tomato sauce in my pasta n' have always made white sauce at home. But truth be told it doesn't come out the way i dream my pasta to be. The exotic sauces n' cheese that all the recipes online require wasn't there with me either. I quickly stopped at a shop on the way n' got an Italian Tomato Sauce meant for Pasta....which i didn't add! ;) I wasn't even sure of what i'm making till i finished making it...;)...anyways here we go...
Butter: 2tbsp ;)
Onion: Chopped into small pieces
Garlic: 3-4nos (crushed)
Mushroom: 200gms (sliced)
Maggi Chicken Stock cube- 1
Hot water: 1/2 ltr
Corn flour: 1-2 tsp (diluted)
Eggs- 2 nos (scrambled)
Oregano: a pinch for garnishing
Chili Flakes: for garnishing
Fresh Peppercorn crushed- a pinch or 2
Salt - to taste ( i used salted butter n' the chicken stock already had some)
Step 1: Cook pasta in hot water till tender and set it aside. (i add salt n' oil in this stage, i have read this is not the authentic way to do it...but this works for me)
Step 2: In a hot pan add butter, crushed garlic and onion. Once the onion has softened add sliced mushrooms and cook till lightly tender.
Step 3: Add the chicken stock cube to the boiled water to make the stock.
Step 4: Add the chicken stock and corn flour to the mushrooms. (if you find the level of gravy to be more than decent it's ok. Once it thickens slightly, add oregano and pepper powder.
Step 5: Add the cooked pasta to this. The extra gravy will be required as we are not using any other paste. Add some more salt if required.
This is ready to serve, sprinkle some chili powder and grated cheese before serving. I used scrambled eggs instead of cheese (hehe) for lunch. The left over for dinner i served it with some cherry tomatoes and fried Beef Salami. This dish came out so much better than i expected. I guess it just goes on to prove pasta is something you can do anything with...;)
Wednesday, July 8, 2009
Anyways, i do use chinese noodles once in a while or even rice noodles and follow the same recipe. But this time i decided to use this favoured brand. Just before we left india Nestle had launched a Shahi Puloa flavoured Maggie and i used to just love it....i can't find it anywhere in Bahrain. Anyways getting back....i like to make this recipe without beef or chicken strips but i guess one can add it if you want. So here we go...
Noodles : 2 or 3 packets
Water: more than the instructions given
Oil: 1 1/2 tsp
Salt: 1 tsp
Spring Onion: 1 stem
Red Capsicum: 1 (cut long)
Green Capsicum: 1 (cut long)
Onion: 1 (juliened)
Garlic: 2-3nos (chopped)Green Chili- 2nos
Oyster Sauce- 1tsp
Soya Sauce- 1tsp
Schezwan Sauce- 1/2tsp (optional)
(Adding Carrots, Beans and Sprouts is optional)
Step 1: Boil water, as soon as it’s boiled, add oil and salt and to this. Add the dry noodles. Turn off the fire and check the noodles to see if its cooked. As soon as its soft strain it and keep it aside. (this will ensure that we don't end up with lumps!)
Step 2: Heat the oil and add the chopped garlic and the spring onion. This is will change the aroma of the oil and will smell really nice.
Step 3: Add the onion and green chili to this.
Step 4: As soon as the onion is cooked, add the red and green capsicum to this (any other veggies or meat pieces if you are using can be added at this stage). You might need to change the proportion of oil according to the amount of extras used.
Step 5: Add all the sauces to this. Ensure it’s not cooked till the veggies soften too much. It's best if it’s still a little crunchy. Add more salt if required, keeping in mind that the noodles already has salt.
Step 6: Add the cooked noodles to this, toss it to mix it well.
Even though it has enough sauces i don't like eating it without any curry ;)...so here's my simple and easy Chili Mushroom...
Mushrooms- 2pkts (250 gms each)- chopped
Ginger- 1/2 inch piece (finely chopped)
Garlic- 3nos (finely chopped)
Dry Red Chili- 3-4nos (chopped)
Onion- 1 (chopped)
Soya Sauce- 1 tsp
Oyster Sauce- 1 tsp
Schezwan Sauce- 1/2 tsp
Tomato Ketchup- 1 1/2 tsp (adding this will give good color and helps if the dish has turned out to be too spicy)
Fresh Black Pepper- Ground- 1/2 tsp
Salt- as per taste
Oil or Butter- 1tbsp
Honey- 1 tbsp
Step 1: Heat oil/butter in a wok and add chopped garlic ginger and red chili.
Step 2: Add chopped onion. Fry till lightly brown.
Step 3: Add all the sauces and salt except the tomato ketchup.
Step 4: Add chopped mushrooms. Let it cook a while as the moisture from the mushroom will create a light gravy while it cooks.
Step 5: Let the mushrooms soften and keep tasting to check how spicy it is before adding the pepper powder. Add as required.
Step 6: Add the tomato ketchup to this. By now it should have a thick gravy. Drizzle the honey on top and its ready.
Monday, July 6, 2009
I decided to get a little adventurous the next time around and tried the Chocolate Swirl Cake. This turned out to have a step or 2 more than the Dark Chocolate Cake Mix, but comes out as nice. The best part is the kitchen smells divine afterwards and it is all ready in 45mins (including a hands on time of 15mins.) ;)
Sunday, July 5, 2009
Urulaikizhangu Olathiyathu/ Aloo Sabji (Kerala Style)
Potato- 3 nos (medium size)- Sliced like french fries only not as long.
Garlic- 2 nos (crushed)
Chili Powder- 1 tsp ( less if you don't like spicy food)
Turmeric Powder- 1/4th tsp
Salt- to taste
Water- 3/4 cup ( as little as possible)
Oil- 2- 3 tsp
Step 1: In a pan boil Potato, crushed garlic, chilli powder, turmeric powder and salt. Please ensure that the water level is covering just 3/4th of the potato.
Step 2: Toss this once or twice while cooking it (time required won't be more than 10- 15mins.) The water needs to dry out completely. Setting it aside to cool down after is very important as the potato will not be able to retain its shape otherwise.
Step 3: In a deep wok, do a tadka of oil, mustard seeds and curry leaves. Add the above potato and let is cook until slightly fried.
It's really easy to make and tastes great when served with plain rice and kachiya mooru/ yellow mooru. Kachiya Mooru is very similar to the northindian Kadi. Yet another easy dish.
Vermicelli- 1 Cup
Milk- 2 cups (first portion)
Water- 1 cup
Sugar- 1/2 a cup
Milk- 1 cup (warm- 2nd portion)
Cardamom- 4-5nos (crushed)
Ghee- 2 tsp
Cashew Nuts- 10-15nos (cut into small pieces)
Step 1: Add ghee into a hot pan. Lightly fry the cashew nuts and the raisins. Set them aside.
Step 2: Fry the vermicelli until light golden brown in the ghee left.
Step 3: Add the 1st portion of milk and water to this and stir occasionally and let it boil for 10-15 mins until it thickens well. (the vermicelli needs to be cooked just right for the dish to turn out right). In the mean time add the sugar.
Step 4: Add the warm milk (2nd portion) and the powdered cardamom. Leave it to boil a while. Thicken it to the desired consistency. Keeping in mind that this will thicken further once it cools down. Keep it aside to cool.
Step 5: Add cashew and raisins just before serving instead of adding them during or immediately after step 4. This will retain their crispness. (my husband doesn’t like cashews or raisins in his so this step helps me get some in mine and none in his.) Best when served cold.
Monday, June 8, 2009
We have a family near our place who are famous in Kottayam for their appams. There used to be a long line of cars on the roads waiting to pick up their order from this small house, esp during Easter, Christmas and New Year. This family of 5 doles out the sweetest appam i have ever had, with edges around it looking like white lace made of frosty snow! Whenever we order appam from there, i used to get sent to pick it up and as usual Papachan (the man there) would give me one to eat while i wait. Eat it without any curry and it would still taste divine! Anyway the point is, somehow all this gave me the impression that appam and stew is an extremely difficult dish to prepare and thats the reason why its gets prepared so rarely at home.
So when we invited some friends over for Easter i decided to make it. My mom was against the idea of making something the first time when we are having guests over. I can understand what she means but, i just had to make it this time. It came out so well.....i decided to serve it while making them...hot from the pan...and 4guyz ate 33appams, i'm not exaggerating! I was exhausted by the end of it. After that i haven't made appams yet. Its kinda difficult. But the chicken stew is a great dish that's so easy to make and can be served with Bread too.
Fine rice powder (Iddiappa podi)- 2cups
Cooked Rice- 3/4th cup
Coconut (Ground)- 3/4th cup
Yeast- 1/2 tsp
Salt- to taste
Step 1: Grind coconut well in a mixer grinder with just a little water.
Step 2: Add cooked rice to the above and grind well.
Step 3: Add rice powder (with a little water to soak), yeast, salt and sugar to the above and grind the entire mixture until smooth.
* The time required for the mixture to rise is 2hrs- after which the mixture is ready to make appam. (Keep it somewhere or on something hot)
** If to be made later the mixture needs to be stored in the fridge after the above procedure.
Chicken *- ½ kg (medium pieces)
Small Onion- 10nos (crushed or julienned)
Big Onion- 2 big or 3 medium (cubes)
Ginger- 1 inch piece (sliced)
Green Chili- 4-5nos
Potato- 1 (cubes)
Vinegar- ½ tsp
Coconut Milk- 1cup
Milk- 1 cup
Maida- 1 tbsp
Cloves- 2-3 nos
Peppercorns- 5-6 nos (crushed)
Salt- to taste
(Vegs like carrot, green peas etc are optional)
Step 1: Cook the chicken pieces, small onions, big onions, ginger, green chili, potato, salt and vinegar in a pressure cooker till one whistle.
Step 2: Mix milk & coconut milk in a separate bowl. Add maida to this and mix well. Add cloves and peppercorns into the milk mixture.
Step 3: Prepare a tadka (oil, mustard seeds & curry leaves)
Step 4: Open the pressure cooker lid (once its safe) n’ light the burner again. Add this milk mixture to the cooker n’ cook on really low fire. Stir well. Once the curry thickens to your preference, add the tadka and the stew is ready.
* you can follow the instructions above to make fish or mutton stew too. For fish, i guess one should avoid using the pressure cooker mentioned in step 1.
Beef- 1/2 kg (cut into small pieces)
Chili Powder- 1 tbsp
Coriander Powder- 1 tbsp
Turmeric Powder- 1/2 tsp
Ginger- 1 inch piece (crushed)
Garlic- 6-7nos (crushed)
Small Onion- 10nos (crushed) - (Sambar Onions or Kerala Onions)
Coconut Pieces- as per taste (optional)
Cinnamon- Small piece
Oil- 1-2 tbsp
Onion- 1/2 (finely sliced) - (big normal indian red onion)
Green Chili- 1-2 (finely sliced) - (can be avoided if you don't like spicy food)
Salt to taste
Step 1: Sauté the cinnamon, cloves and crushed peppercorns, add crushed onion, ginger n’ garlic pieces; Add all the powder, salt & coconut pieces once the onion is fried. Stir till the powder looses its raw taste.
Step 2: Add the above to the beef pieces and marinate for 10mins.
Step 3: Cook the beef in a pressure cooker on low fire for 10 more mins after the 1st whistle. No need to add water the marinated meat will have enough water content. (this can be stored for later as it is n’ the tadka can be done just before a meal)
Step 4: Do a tadka (little oil, mustard seeds, curry leaves, onion and green chili) in a wok/deep pan and add the cooked beef, cook it for 5-10mins n’ its ready.
I don't think i do any magic with my sambar...but turns out so well every time.
1. Toor Dal : 1/2 cup (i'm not sure about the 'toor/tur/tuvar dal' spelling)
2. Potato: 1no (cut into big pieces)
3. Tomato: 1no (cut into big pieces)
4. Black Pulli (tamarind): size of a small coin- (put it in water)
5. Sambar powder: 1 tbsp (mix it in little water to make a paste)
6. Turmeric powder: 1/2tsp
7. Drumstick- 1-2 nos (cut into medium pieces)
9. Salt to Taste
10.Onion- 2nos (cut into big pieces)
11. Green chili- 2nos (split in half)
12. Garlic- 2pods (crushed)
13. Oil: 1 1/2 tbsp (or less)
14. Mustard- 1/2tsp
15. Small Onions or Sambar Onions (sliced)
16. Dried Chili- 2-3nos (cut in the middle)
17. Curry leaves- as per liking
**Vegetable like drumstick or okra (vendakka), carrot are optional....(adding drumstick gives a great taste, apart from the blessing mentioned above!)
Step 1: Pressure cook- Tur dal, potato, green chili, garlic, other vegetables (if any), onion, turmeric powder and salt. Pour 4cups of water (or a little more than the level of the veggies) to pressure cook this. Take this off the fire after the first whistle. Leave it to cool.
Step 2: Open the lid of the cooker (once its safe). Light the gas again and add sambar powder paste, tamarind water (squeeze the pulli in the water) and tomato (can be added during step 1 too) . Let it boil without the lid...Stir occasionally
Step 3: In a pan do a tadka of oil, mustard seeds, small onions slices (optional), dried chili and curry leaves. Pour this tadka into the sambar and allow it to boil a while to avoid a layer of oil on top....
Due to some health reasons I have been advised to take in a lot of iron and instead of taking iron tablets I decided to eat healthy. That led me to Spinach. I have never eaten or liked spinach…I don’t know why and I always associated a bitter taste to it. Again I don’t know why. I think it was aplenty at home n’ every other day during the rains, one could be assured of finding a ‘cheera thoran’ (Spinach & Coconut dry dish) on the table.
Anyways, I didn’t want to make that and wanted to try Spinach Cutlets instead. Was pleasantly surprised with the results! I followed the basic meat cutlet recipe. Here goes
Spinach: 250gms (cleaned and finely chopped)
Onion: 2nos (finely chopped)
Potato: 1no (boiled, peeled and mashed)
Egg: 1no. (separate the yolk)
Ginger: ½ inch piece (grated)
Chili: 2nos (finely chopped)
Bread Crumbs: (as required)
Semolina: 1-2 tsp (Optional) - (mix with bread crumbs)
Oil: 2-3 tbsp (for shallow frying)
Salt: to taste
Garam Masala: 1 tsp
Chili Powder: ½ tsp
Meat Masala: ½ tsp (not required while making meat cutlets)
Black Pepper: 2-3nos ground (Optional) - (avoid this if you don’t like spicy food)
Step 1: Heat a wok adding little oil and add the ginger, chili and onion to it.
Step 2: Once the onion is golden, add garam masala, chili powder, meat masala and salt. Stir it till the masala is cooked and looses its raw taste.
Step 3: Add the beaten egg yolk to this at this stage. Stir until the egg is cooked.
Step 4: Add the chopped spinach to the above mixture and cook till tender. 3-4mins should be enough. Ensure there is no moisture retained in the mixture. Add the ground pepper at this stage. Keep it aside to cool down.
Step 5: Add mashed potato to this mixture and shape it into cutlets. You can refrigerate the cutlets for 20-30mins for the shape to set or use it right away.
Step 6: Coat the cutlets with beaten egg white and bread crumbs.
Step 7: Heat a non-stick pan, adding oil for frying and place 4-5 cutlets and shallow fry on both sides till brown. Serve hot.
Thursday, May 21, 2009
Things You Need
Mint Leaves - 2 or 3nos
Chaat Masala- half a tsp
Lime Juice- 2 or 3 tsps
Salt or Black Salt (as per taste)
Pepper Powder- half a tsp (optional)
What To Do
Step1 : Mix all ingredients together except the soda and mint leaves in a tall glass.
Step2 : To this, add the Coke little by little, stir continuously with a spoon allowing the soda froth up.
Step3 : Repeat until the glass is full. Gently crush the mint leaves and add to this. Serve immediately.
The thing is these measurements aren't like a hard and fast rule, this works for me and you can try your own version of this...cola is commonly used but i have tried it with 'Sprite' and taste good as well.
My mom and most of my aunts do not work in an organisation, i'm specifying that coz they end up doing all the work around the home. So can't say they don't work. That being said there role as mothers n' home makers have been revolving around making tasty meals for all of us. We are a really close family and need no reason to end up in each others homes.
I have clear memories of my dad n' me most of my uncles and nieces and nephews being extra fussy about what we will eat and what we won't and things like that. Its only now that i have family of my own that i realise how difficult a job this is. I must confess i have changed now and try not to be too fussy. Each time my husband say 'i don't like that or this' or something similar i keep telling myself that i should not fall into this trap n' make only things that he likes. But truth be told i have fallen prey to this and now i feel like its too late to change (already!!!). I mean i hate it when he doesn't praise the food that i have made....yeah i know its completely childish. Anyways, I have kind of grown to like the food that he likes. Like everyone else, we both love tasty food and though our choice of dishes is limited, i have learned to cook them well. That being said i must confess i'm not a great cook, neither can i say i'm passionate about cooking (for obvious reasons).
There are a lot of recipes that my family favours which i believe we won't even try out as its time consuming n' the like. But i want to make a note of them out here n' try it as and when i have the time and maybe some of you out there would like it too...hopefully I will have more to contribute than just recipes.