Broccoli & Asparagus Stir Fry

Ok...this will have to be the simplest recipe i will ever post. Have you ever thought to your self...if you could be a vegetable what would you be??? (or has this thought only occured to me??...considering my love for veggies)...anyways...if i could be a veggie i would want to be Broccoli...i can't tell you how much i love broccoli...i owe this love affair to Sandra, my best friend. We used to go for Jazz classes, come back hungry n' gorge on broccoli stir fry...so i'm dedicating this post to her...:D

A little fact i read about Broccoli on Wikipedia which i didn't know before...Broccoli evolved from a wild cabbage plant on the continent of Europe. Indications point to the vegetable being known of 2,000 years ago. Since the Roman Empire, broccoli has been considered a uniquely valuable food among Italians. Broccoli was first introduced to the United States by these immigrants, but had not become widely known until the 1920s. The benefits of broccoli are greatly reduced if the vegetable is boiled more than ten minutes.

Broccoli is high in vitamins C, K, and A, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption has also shown that it is beneficial in the prevention of heart diseases.

If i want RJ to eat this i have to give him some fried beef along with it...(i think beef n' broccoli is a great combination)...now that asparagus is in season i decided to partner it with broccoli n' i loved it....so here you go...

Ingredients:

1. Broccoli: 500gms
2. Asparagus: 200gms
3. Butter: 3-4tsp (i use indian Amul Butter coz i just love it)
4. Salt: as per taste or 1/2 tsp (if you are using salted butter like me..reduce the quantity)
5. Black Pepper: 2 pinch (optional)*
6. Garlic: 1no (crushed) (optional)*
7. Lemon juice: 2-3 drops (optional)*

* the reason why i have mentioned these as optional is coz i mostly don't add them...i like it simply with butter n' salt...but adding these might give a zing if you don't like it plain)

Method:

Step 1: Cut off bottom fourth of asparagus, and discard, as it is tough and stringy. I cut rest into 3-inch pieces each. (To set the color of the asparagus, briefly blanch in boiling water.)

Step 2: Slice the broccoli into medium pieces.

Step 3: Add butter into a hot wok. If you are using garlic add it to the butter once the butter has melted. Add broccoli and asparagus to this. Stir well.

Step 4: You will see the both broccoli and asparagus pieces turning into a bright green colour. This indicates it's done. Add salt and black pepper and sprinkle some lemon juice if you are using it and it's ready. (But like i said... i like having it with just butter n' salt....)

Murgh Makhani urf Butter Chicken

Butter chicken or Murgh Makhani is an Indian dish from Punjab, they say this dish is among the best known Indian foods all over the world. The origins of butter chicken can be traced back to Delhi, during the period of Mughal Empire. While the dish's general recipe is well known, the actual flavor can vary from restaurant to restaurant even within India. Its gravy can be made as hot or mild as you like so it suits most palates. Butter chicken is usually served with naan, roti, parathas or steamed rice.

The recipe i have used here is again from Camellia Panjabi's 50 Great Curries of India. This dish is really creamy and so tasty. What really surprised me was how rich this curry is, i have loved having Butter Chicken in restaurants but only when i got down to preparing it did i realise how rich it is...hence i'm against the idea of making this an every week chicken dish at home....So i'm bookmarking this recipe for guests.;)

Ingredients:

1. Chicken : 900g (use small pieces on the bone or boneless pieces)
2. Oil: 4-5 tbsp

For the marinade:

1. Yoghurt: 2 cups (full-fat or a carton of plain yoghurt)
2. Garlic Cloves: 6nos
3. Fresh Ginger: ½” piece
4. Red Chili Powder/ Paprika: 3/4 tsp
5. Coriander Powder: ¼ tsp
6. Cumin Powder: ½ tsp
7. Garam Masala Powder:
8. Salt: ½ tsp
9. Lime Juice:

For the makhani sauce:

1. Tomatoes: 700g
2. Kasuri Methi (dried fenugreek leaves): ½ tsp
3. Chilled Butter: 75g
4. Paprika: ½ tsp
5. Vinegar: few drops
6. Garam Masala Powder: ¼ tsp
7. Salt
8. Single Cream: 40g

Method:

First prepare the marinade

Step 1: Place the yoghurt in a piece of muslin and leave to hang to allow the whey to drip away ( I have read this is how you make “hung curd” but I didn’t do this as I thought the yogurt I’m using is thick enough).

Step 2: Purée the garlic and ginger in a blender (I just crushed them into a coarse paste using a good mortar and pestle) Add this and the marinade spices, salt and lime juice to the yoghurt and mix well.

Step 3: Make gashes in the chicken if using pieces on the bone. Marinate the chicken in the yoghurt mixture for at least 1 hour, preferably 2; for best results leave overnight.

Once this is done and you are ready to cook

Step 1: Heat the oil in a large, thick-bottomed skillet and put in the chicken with the marinade. Cover and cook over a low heat until done. Turn the chicken over during cooking.

Step 2: While the above is going on scald the tomatoes for the makhani sauce and peel off the skin. Reduce to a semi-pulp with a fork or potato masher.

Step 3: Put the tomato pulp into a frying pan and cook for 5 minutes or so until the liquid has evaporated slightly.

Step 4: Add the chilled butter and paprika; after the butter has melted, let it cook for just 1 minute. Taste… if it has no sourness; add a few drops of vinegar.

Step 5: Add the kasuri methi and garam masala powder and salt to taste.

Step 6: After 30 seconds, add the cream and stir. The sauce is now ready. Add in the chicken pieces and mix well. Serve immediately.

p.s. my snap for this dish has also gotten accepted on foodgawker....yeah yeah yippee yippee....;)

Our Everyday - Dal Tadka

Dal refers to at least 60 kinds of dishes made from beans, peas or lentils. One of the most common dals in India is made from channa, the Indian chickpea. Another, made of lentils, is known as Masur. It is quick and easy to make and in raw form has a beautiful, orange-pinkish color, hence some people refer to it as red lentils.

I used to use Toor Dal before we moved to Bahrain, but once i started using Masur Dal, i realized this is much more lighter and easier to cook. Now we have Dal Tadka as part of our meal almost everyday. So here you go...

Ingredients:

Makes 4 servings

1. Masur Dal: 1 cup
2. Water: 4 cups
3. Onion: 1 small (Sliced or Chopped)
4. Cumin Seeds: 1/2 teaspoon
5. Turmeric Powder: 1/2 teaspoon
6. Ginger Garlic paste: 1 teaspoon (mix equal parts fresh ginger and fresh garlic)
7. Chili Powder: 1 teaspoon
8. Salt: 1 teaspoon
9. Tomatoes: 2nos (diced or chopped)
10.Green Chilies: 3nos (slit) or 2 nos (chopped)
11.Tamarind Paste: 2-3tsp (optional) or lemon juice (optional)
12.Garlic: 4 whole cloves, (sliced)
13.Dried Red Chilies: 3nos
14.Coriander Leaves: 2tablespoon (chopped)
15.Oil: 1 tablespoon

Method:

Step 1: Wash and drain dal. Boil dal in water with sliced onion, 1/4 teaspoon cumin seeds, turmeric, ginger-and-garlic paste until lentils are soft (usually less than 10 minutes).

Step 2: Mash the mixture and add chili powder, salt, tomatoes, green chilies and tamarind (or lemon) juice. Boil until it is a thick soup (add water as necessary), about 1/2 hour.

Step 3: Set the dal aside and let cool.

Step 4: After it cools, blend the dal in the blender or food processor and pour into large saucepan. ( i avoid this step, i want my Dal as simple n' stress free as possible)

Step 5: Heat 1 tablespoon oil and brown the other 1/4 teaspoon cumin seeds. Add sliced garlic and dried chilies. Brown and pour over dal, add the chopped coriander at this stage and stir. Now its ready to be served with rice or bread.

Dahi Aloo Curry

With summer here, i'm trying to find news ways of adding Dahi/Yogurt into our meals, other than the south Indian dish Mooru Curry (buttermilk curry)that goes really well with rice and some fried fish or meat, i haven't tried many.

I came across this recipe by Monica Bhide, an engineer turned food writer, who is the author of Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen. Read more at her blog A Life Of Spice. She mentions that the key to making this curry is to watch the heat when you add the yogurt. If your pan is too hot, the yogurt will curdle. Just lower the heat, add the yogurt slowly, and you will be rewarded with a fantastic curry. It's apparently served at Tabla restaurant in New York City, a contemporary Indian-French restaurant.

Ingredients:

1. Oil: 3tbsp
2. Mustard Seeds: 1 tbsp
3. Cumin Seeds: 1 tbsp
4. Red Chili: 1no (crushed)
5. Curry Leaves: 3 sprigs
6. Turmeric Powder:1/2 tbsp
7. Ginger (fresh): 2-inch piece (peeled and minced)
8. Yellow Onion: 1 small (peeled and thinly sliced)
9. Serrano Green Chili Peppers: 2 (fresh)
10.Tomatoes: 2 Small (diced)
11.Whole Milk Yogurt: 1 liter
12.Water: 1 liter
13.Potatoes (fingerling potatoes): 10nos (boiled n' cubed)
14.Salt to taste
15.Pinch of sugar

Method:

Step 1: Heat a large stew pot over moderate heat and add the oil after the pot is hot.

Step 2: When the oil shimmers, add mustard seeds. When the mustard seeds pop, add cumin, red chili and curry leaves.

Step 3: Cook for 1 minute, then add ginger and turmeric and cook for another 20 seconds.

Step 4: Add onion and green chilies and saute for 2 minutes. Add the tomatoes and cook for 2 more minutes.

Step 5: In a large bowl, whisk the yogurt and water together.

Step 6: Turn the heat to low. Let the pan cool down for about 5 minutes. Add the yogurt and water to the pot along with the potatoes. Simmer for 20 minutes stirring constantly. Be sure the heat is low or the yogurt will curdle.

Step 7: Season with salt and a pinch of sugar.

The only changes i had made to the above recipe were, I used the red Indian onions instead of yellow ones, i didn't have any fingerling potatoes, i used the regular ones and i used the regular Indian green chilies. Also, i didn't add this much water.

Hot White Chocolate

My attempts at making Hot Cross Buns for this Easter failed miserably, it's depressing to even talk about it. So just to prove that some does turn out right when i bake, i tried BC's Chocolate Swirl Cake again...and came out so nice and soft. I pinned up a smile back on my face. :)

I love Hot Chocolate from almost everywhere, even the ones we get in train stations back home....but my favourite has to be from Columbus Cafe. (a special note.... i don't like the ones from Starbucks or Costa Coffee.) So when i came across this recipe i thought, i just have to give this a try....so here you go...

Ingredients:

1. White Chocolate: 175g
2. Milk: 1.5 ltr
3. Coffee Essence: 1tsp (or Instant coffee powder: 2tsp)
4. Orange Flavoured Liqueur: 2tsp (optional)

For Serving:

1. Whipped Cream
2. Ground Cinnamon (optional)

Method:

Step 1: Finely chop the white chocolates.

Step 2: Boil the milk in a heavy saucepan and bring it to boil (bubbles will form around the edge of the pan)

Step 3: Add the chopped whitechocolates, coffee essence or powder and the orange flavoured liqueur, if using. Stir until the chocolate has melted.

Step 4: Divide the hot chocolate among 4 coffee mugs. Top each with a rosette of whipped cream and a sprinkling of ground cinnamon, if using. Serve immediately.

I had to do my bit n' deviate a little....i didn't have any whipped cream so decided i could use some froth instead...so after step 3 i waited a while n' poured it into a blender and gave it a whisk....i mean i didn't do it for more than 30secs...they say pouring hot liquid into the mixer/blender is not at all recommended...so the next time i try this (in a situation like this)i will use a hand blender.

Lohbia aur Khumbi (Black Eyed Peas with Mushrooms)

Black-eyed peas are called Lohbia in Hindi. Combined with tomatoes and khumbi (mushrooms), lobhia can make a very hearty vegetarian meal. I tried this for the first time and really liked it. This recipe is from the book "Indian Cooking" by Madhur Jaffrey.

Pulses are a part of our everyday food. I used to not like it as much when i started cooking. But now, truth be told, even i enjoy it a lot. Started off with Punjabi Rajma Curry (Red Kidney Beans curry) n' then i started using Moong Dal, Masoor Daal (red lentils), Toor Dal, Black Eyed Peas & Brown n' White Channa regularly. Where i don't like non vegetarian food, RJ just loves it, n' where i love vegetarian food, RJ just hates it. So we had to find a balance somewhere and thankfully legumes came to our rescue. So here you go...

Ingredients:

1. Black-eyed peas: 1 cup
2. Tomatoes: 1cup(chopped)
3. Oil : 1/2 cup (i used only 3tbsp)
4. Cinnamon stick: 1 inch piece
5. Cumin seeds: 1 tsp
6. Onion: 1 cup(chopped)
7. Garlic: 5 cloves (diced)
8. Khumbi (mushrooms): 1 cup (sliced)
9. Coriander Powder: 2 tsp
10.Cumin Powder: 1tsp
11.Turmeric Powder: 1/2 tsp
12.Cayenne: 1/4 teaspoon (i didn't have this so i added nearly a tsp of kashmiri chili powder instead)
13.Coriander/Cilantro Leaves: 2tbsp
14. Salt: as required or 1tsp

Method:

Step 1: The first thing you must do is soak the lobhia in water over night or for 7-8hours. This will make the beans soft and manageable.

Step 2: Then, boil pre-soaked lobhia for 40 minutes or until very soft. (i cooked them in a pressure cooker instead for 15-20 minutes on medium flame, i added salt along with this)

Step 3:Then, briefly boil tomatoes, peel off skin, and chop into large chunks.

Step 4:Heat oil in a kadai (frying pan) and add cumin and cinnamon. Soon after, add garlic and onions.

Step 5: Once the onions turn golden brown add khumbi (mushrooms) and fry for 5 minutes.

Step 6: Add the tomatoes, coriander powder, cumin powder, turmeric powder, and cayenne. Cover and cook for 15 minutes, till the oil separates. (i added the powders first to ensure that the masala is cooked well and only then did i add the tomatoes.)

Step 7: Add the cooked lohbia to the above stir it to mix well and leave it covered for another 15minutes. (the water in which the lohbia was cooked can be added along with this according to the consistency of the final gravy that you require.)

Check for salt n' add more if required and add the chopped cilantro, stir well and let it sit on low heat for another 5 minutes and it's ready. This is best served hot with rice, chappathi or Naan...

It's only recently that i read about the event My Legume Love Affair and i'm sending this post for the 22nd edition of the event hosted by Ruchikacooks.


Also, sending this to the Vegetable Marathon Event- Beans hosted by Anita's Kitchen.

Chettinad Egg Kurma

I have been making my Egg Masala Dry for what seems like forever and last week i decided it's high time i tried something else with hard boiled eggs. I have the book '50 Best Curries of India' by Camellia Panjabi and decided to give her recipe Egg Kurma Chettinad a try. She mentions that this recipe is adapted from the home of Mr.A.Ramaswamy, who is the Raja of Chettinad. I expected it to be far more spicier than it actually turned out to be, i think it's coz i used Kashmiri Chili Powder instead of the normal chili powder. But this recipe is definitely something i'm gonna treasure.

Ingredients:

1. Eggs (hard boiled): 6nos
2. Coriander Powder: 3tsp
3. Chili Powder or Paprika: 1 1/2tsp (i used kashmiri chili powder)
4. Fennel Seeds: 1tsp
5. Cumin Seeds: 1tsp
6. Turmeric Powder: 1/2tsp
7. Fresh Ginger: 1/2inch piece
8. Garlic Cloves: 2nos
9. Coconut Milk: 200ml (she mentions that you can alternatively use 100gms of grated or desiccated coconut instead.i used ready coconut milk as i find it easy)
10. Oil: 2tbsp
11. Fenugreek Seeds: 1/2tsp
12. Fennel seeds: 1/2tsp (second lot)
13. Cinnamon Sticks: 2 inch piece
14. Onions: 225gms (finely chopped)
15. Tomatoes: 225gms (finely chopped)
16. Salt: as per taste
17. Lime Juice: of 1/2 a lime (i didn't use this)

Method:

Step 1: Peel the eggs and halve them lengthways

Step 2: Put coriander powder, chili powder, fennel and cumin seeds, turmeric powder, ginger and garlic into a blender with 2 tbsp water and puree into a thick paste.

Step 3: If you are using coconut instead of milk, put the coconut into a blender with 400ml of warm water. Liquidise, then strain the coconut milk and set aside.

Step 4: Heat the oil in a kadai/wok and fry the fenugreek seeds, fennel seeds and the cinnamon for 10seconds. Add the onion and fry until lightly coloured. Add the spice paste and saute for 7 minutes. (It will darken in colour since it contains a lot of coriander.) Add a few drops of water if it sticks to the bottom of the kadai. Then add the tomatoes and saute for another 2-3minutes.

Step 5: Add 600ml (1/2pint) of warm water with salt to taste, cover and simmer for 20 minutes, to make a smooth gravy. just before serving, add the coconut milk and bring to boil. Add the lime juice, taste and add more salt if necessary, and gently lay in the hard boiled eggs with the yellow facing upwards. Carefully scoop into a serving dish.

If you want to freeze this curry, omit the coconut and eggs, but add lime juice and salt and freeze. Then use it to make egg curry as and when you need, topping it with coconut milk at the time of reheating.

I deviated from the above recipe only to the point where i boiled the eggs along while i was browning the onions and also made the paste in the blender in the meantime. I added the halved eggs only in the serving dish instead of just before serving. Like i said this recipe is definitely a keeper.

p.s: this is my first photograph that is accepted at (the other famous food porn website-) TasteSpotting. I'm thrilled!