Wednesday, June 30, 2010
Beans - 30 nos
Potato - 2 medium size
Carrots - 2 medium size
Dry Red chili - 5 nos
Garlic - 5 pods
Black pepper - to taste
Salt - to taste
Oil - 1 Tbspn
Water - 1/3rd cup
1. Heat oil in a pan and add the crushed garlic and red chili and saute for a minute or two till both express cooked aroma
2. Add in all the vegetables sliced small in equal shapes as much as possible
3. Saute a while and add 1/3 cup of water, salt and on a low flame cook till the potato is done
4. Once the potato is done without breaking them stir and add crushed black pepper if you need the saute to be more fiery to taste
Notes: Serve them with rotis or rice.
2. You could avoid the water and saute in only the oil by stirring. This takes more time and patience but quite tasty
3. If you are not adding water you might need a little more oil
4. You may also add a shallot and curry leaves when you saute the red chili and garlic.
Monday, June 28, 2010
I hope you will enjoy this refreshing dip as much as I. Dip into it with some vegetable flavored Ritz crackers or spread it on your fajitas and Enjoy!
Avocado - 1
Shallots - 1 small
Garlic - 1 small pod
Thai chili - 1, seeded and chopped fine
Olive oil - 1 tspn
Black pepper - a little to taste
Salt - to taste
Cut the avocados and put in a bowl with the rest of the ingredients and mash
Serve with crackers or with rolls.
Thursday, June 24, 2010
Sweetened condensed milk- 1 can
Ghee- 1 Tbsp
Yogurt- 3 Tbsp
1.Mix all the ingredients in a microwave safe bowl .
2.Keep this in the microwave oven at high for 2-3 minutes and mix well.
3.Put the bowl back and repeat this mixing every 2-3 minutes until the peda is done.
4.This will take 10-12 minutes depending on the efficiency of your oven.
5.Let it cool for a while and roll out the peda, or make desired shapes.
Monday, June 21, 2010
Chicken Breast - 2 cut into small pieces
Onion - 1/2 of a medium sized one
Ginger - 1 tspn chopped fine
Garlic - 1 or 2 tspn chopped fine
Capsicum/ Bell Pepper - 1/2
Green Chilies - 2 nos
Chili powder - 1 tspn
Pepper - for taste
Fish sauce - 1 tspn
Peanut butter - 1 Tbspn
Pineapple - 3/4 cup chunks with some juice (I used canned pineapple chunks)
Canola Oil - 1 Tbspn
Chicken Stock - 1 cup
1. Heat 1 Tbspn of oil in a pan and saute onions, ginger and garlic
2. Follow with chicken pieces till it turns white
3. Add bell peppers and green chilies and saute for a minute
4. Add fish sauce, peanut butter, chili powder and tomatoes and saute
5. Add a cup of chicken stock and cook the chicken until the sauce thickens. Add ground pepper if you want the dish to be spicier
6. Garnish with spring onions/scallions and serve with rice or rotis
Thursday, June 17, 2010
The pictures are of bhel puri and if some of you get the urge to throw stones go right ahead. It's not an authentic recipe but believe me quite close to it without the hassle of making mint chutney, tamarind chutney, sweet chutney etc. Most of you I am sure will have the ingredients I have given for this recipe handy or an alternative. Well, talking about alternative here is an alternative recipe for bhel puri. Now you can't throw no stones no more, no more no more. Yeah! Rains make me sing. You should be glad this is not a video of cooking but just a blog you are spared the singing. while I enjoy this thunderous rain and pray that the tree does not fall over my apartment you have a nice day!
1. Bhel - 2 cups
2. Cucumber - 1/2
3. Tomato - 1 medium size
4. Onions - 1/4 or to taste (I like them but just a lil)
5. Green chilies - 1 finely chopped
6. Carrot - 1 grated
7. Tomato sauce - 1 Tbspn
8. Tamarind - 1 - 2 tspn pulp (I took a small piece half of a marble size ball I would say and soaked it in about 2 tbspn of water and then mashed and pulled at it but made some sauce)
9. Chat Masala - to taste (I threw in around 1 tspn
10. Black salt (its pink in color but its called khala namak, you figure) - to taste
11. Lemon juice - to taste
12. Chili powder - to taste
1. Chop all veggies to small pieces and set aside
2. Throw in all of the sauces or some of each with the chili powder, chaat masala and salt and started by adding the bhel. I let it soak in some of the sauce by stirring it vigorously.
3. Follow up with all the veggies, mix well.
3. Check for salt and masala and add more if you like. It is a good practice to start with a little of everything I have mentioned and then at the end if needed to add more
4. Squeeze in a few drops of lemon/lime juice and chopped coriander. Mix well and serve
5. On each serving plate you can sprinkle sev/ potato bhujiya etc. (Indian fried snacks, store bought)
1. The reason for adding tomato ketchup is so that it will give the sweetness that I couldn't with sweet chutney.
2. Its just a salad idea.
Wednesday, June 16, 2010
Onions (finely chopped)-2
Ginger paste- 1 1/2 Tbsp
Garlic Paste- 1 1/2 Tbsp
Chicken masala (I used Eastern)- 2 Tbsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 tsp
Red Chilli powder- 1 Tbsp
Coriander powder- 2 Tbsp
Tomato puree- 3 tsp
Curry leaves- 2 Sprig
1.Clean and marinate the chicken in chicken masala ,turmeric powder and salt.
2.Deep fry the onions in oil and keep aside.
3.Heat a tbsp of oil in a pressure cooker, saute the ginger and galic paste till the raw smell leaves.
4.Add all the spice powders into it and saute on low heat.
5.Throw in the fried onions and tomato puree and mix well.
6.Add the marinated chicken and curry leaves and saute for 3-4 minutes on low heat.
7.Add enough water to cook the chicken (I added 1 1/2 cup water) ,cover and cook till 2 whistles.
8.Open and mix well once all the pressure is released.Serve with ghee rice/fried rice/roti etc.
Monday, June 14, 2010
Seasoned Southern Sytle field peas - 1 can (14 oz)
Onion - 1/2 chopped
Tomato - 1/2 of a big tomato chopped fine (To avoid skin showing in the dish you may blach the tomato and peel it)
Garlic - 4 cloves
Cumin - 1 tspn whole (powder/crush it)
Chili Powder - 1/2 tspn
Pepper powder - as per taste
Salt - to taste
Capsicum - 1/2 finely chopped
Chicken Broth - 1/2 cup
Cooked/Grilled chicken - 1/2 to 3/4 cup chunks
Olive Oil - 1 Tbspn
1. Heat 1 Tbspn of olive oil in a deep pan
2. Saute the onions followed by the garlic, tomatoes and bell peppers and saute after each addition
3. Throw in the can of beans and 1/2 cup of chicken broth
4. Add 1/2 cup of chopped cooked chicken (I used grilled chicken)
5. Simmer for 5 to 10 minutes on low heat and serve garnished with cilantro and a dollop of whipped cream
2. I especially find chili's very close in taste to the Indian dishes with the addition of cumin so you could even make cook kidney beans at home and then add all the ingredients as mentioned in this recipe and make a chili.
Thursday, June 10, 2010
Flour- 1 1/2 cup
Granulated sugar- 1 1/4 cup
Salt- 14 tsp
Baking soda-2 tsp
Cinnamon- 2 tsp
Vegetable oil- 3/4 cup
Pure Vanilla extract - 2tsp
Chopped walnuts- 2/3 cup
Shredded coconut,sweetened- 1/2 cup
Freshly grated carrots- 1 1/2 cup
Cream Cheese- 8 ounce
Unsalted butter- 6 Tbsp
Confectioner's sugar- 2 cups
Pure vanilla extract- 1 tsp
Lemon juice- 1 tbsp
1.Whisk together the flour,cinnamon, salt and baking soda.
2.Preheat the oven at 350 degree F.Prepare a 9 inch round cake pan and place a parchment paper on the bottom. Grease well.
3.Beat together the egg and sugar, add the eggs and beat to mix well.
Pour the vanilla extract and mix again.
4.Fold in the flour, carrots, coconut and walnuts.
5.Pour into the pan and bake for 335 to 40 minutes or till the skewer inserted comes out clean.
6.Let it cool completely on a wire rack before frosting the cake.
7.Prepare the frosting by mixing all the ingredients together and frost.
8.Cool in a refrigerator before serving.
Recipe adapted from : Simply recipes
Tuesday, June 8, 2010
I am enjoying the monsoons. Rain splattering outside, my children screaming and screeching at any bug that flies into the house, its chaotic, homely fun. It's wild. I have to add there is nothing like moms cooking. I guess it's rightly said that the taste is because they add a pinch of love. I am wrapping that love and this weather over me like my favorite afghan. I will need it when I leave.
Eggs,hard boiled- 4-5
Onions finely chopped- 2
Oil- 2-3 Tbsp
Red chilli powder- 1 tsp
1.Heat oil in a pan and saute the onions, do this on medium high heat and stir often.Turn down the heat when the onions become golden brown.
2.Add the salt and chilli powder and saute for a couple of minutes.
3.Cut the eggs into halves and place them on the pan, cut side down and put all the onion slices on top of the pieces.
4.Turn the egg halves when the side is slightly browned.
5.Do the same for the other side too. Serve warm with roti or rice.
1. I have tried this with garam masala, coriander powder etc. But we like this with just the chilli powder,exactly like my hubby used to do :-)
Friday, June 4, 2010
To Pressure Cook:
Beef - 1.4 pounds
Ginger - 2 Tbspn chopped
Garlic - 2 Tbspn chopped
Turmeric - 1/2 tspn
Coriander powder - 2 tspn
Chili powder - 1 1/2 tspn
Salt - 1/2 tspn
Vinegar - 1 tspn
Oil - 2 Tbspn (this is a very modest amount and if you don't mind the oil and want to make the dish rich add 2 more altogether 4 tbspn of oil)
Onions - 2 medium size julienne
Black Pepper - 1/2 tspn coarsely ground ( more if you like)
Curry Leaves - 2-3 sprigs (more the tastier)
1. Mix together everything under 'for pressure cooking' and pressure cook for 2 to 3 whistles. Each pressure cooker behaves differently so what I am trying to do here is get the meat to cook but stay together and not fal apart
2. Once the meat is cooked heat oil in a pan and saute the onions. Check for salt in the meat and if you think it can take more add a dash to the onions while you stir fry
3. Once onions are just about translucent add in pepper and the cooked meat with its gravy
4. On a medium fire let the meat and onions incorporate and switch off while the dish is slightly wet
5. This dish is not meant to be dry fried
Serve with rotis or rice.
Note: For this dish if you want to add more spices or chilis you may do so while stir frying it with the onions. I added a dash of vinegar to spike it up. In the same way feel free to built up while frying but remember that as the water / soup start evaporating from the pan the taste of the spices starts getting pronounced.
Thursday, June 3, 2010
Hope everyone is doing well and enjoying their days and blogging. I am sorry again I am unable to visit your sites but I will be back in a month to make that right. Have fun!
Lemon juice- 1 Tbsp
Ice cubes- 4-5
1.Wash and hull the starwberries.
2.Throw everything except ice cubes in a blender.
3.Add the ice cubes and blend again.
4.Serve in cocktail glasses.
1.If you want to have the Strawberry Daiquiri, add 2 Tbsp of light Rum into this.
2.The above recipe serves 2.
Wednesday, June 2, 2010
Bok Choy Leaves - 3 leaves with stock from a big bunch (not baby bok choy)
Chicken Broth - 4 cups
Ginger - 1/2 tspn chopped
Garlic - 1 tspn chopped
Shallots - 1 small chopped fine
Chili sauce - 1 tspn or to taste
Soya sauce - 1 tspn
Oil - 1 tspn
Salt - to taste
1. Heat oil in a deep pan
2. Add chopped ginger, shallots and garlic sauteing after each addition
3. Add the chopped stalk of the leaf and stir a while and then follow up withe leaves torn into 5- to 6 pieces
4. Add soya sauce, chili sauce and follow up with 4 cups of chicken broth
5. Bring the soup to a boil and simmer till the leaves have wilted and changed color
Couple of questions I saw are about chili sauce and some unable to make this because of chicken broth. Here are my answers:
1. Instead of chili sauce use 1 or 2 red chilies. Take the seed out and soak it in a little vinegar, grind and add
2. Vegetarians can replace chicken broth with vegetable broth
Tuesday, June 1, 2010
All purpose flour- 1 cup
Whole wheat flour- 1/2 cup
Chilli powder- 1 1/2 tsp
Asafoetida- a pinch
Ajwain- 1 tsp
Salt- To taste
Oil- for deep frying
1.Mix everything in a mixing bowl and slowly add water while kneading the dough.
2.When the dough has the consistency of the chappathi dough stop adding water and knead for another 3-4 minutes.Cover and keep aside for 15-20 minutes.
3.Heat the oil for frying.
4.Knead the dough again and make lemon sized balls of the dough, just like you do for making chappathi.
5.Roll the dough using a rolling pin, after dusting the surface with flour if necessary.
6.Cut the round lengthwise leaving up to an inch space between each cut.Again make cuts diagonal to the fist cuts, making diamond shaped dough pieces.
7.When the oil is ready, throw these in and fry till they are crisp.
8.Cool well before storing in an airtight container.