Ever since I was a kid, I loved watching my mom in the kitchen preparing delicious and fulfilling meals with ease. My mom is a magician in the kitchen...(Read More)
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'From my Rasoi' series...
From my Files...
In the News...
Thursday, September 22, 2005
Eggplants so green...taste so good!!
Ingredients: 2 cups eggplants diced into cubes 2 cups chopped coriander leaves 1 cup chopped onion 1 cup chopped tomato Salt, to taste 1 tsp ginger-garlic paste 2-3 green chilies 1 tbsp lemon juice 1 tsp cumin seeds 1 tsp fennel seeds Method: Put coriander leaves and green chilies with a little bit of water into a mixer and grind to a paste.
Fry eggplant cubes in a little oil till brown on all sides and set aside.
Heat oil in a pan and add cumin and fennel seeds. Add onions and fry till soft and slightly brown.
Add coriander-chili paste, ginger-garlic paste and tomatoes, and cook for 5-6 minutes till tomatoes start to pulp.
Add eggplant and cook for another 5-6 minutes.
Stir in lemon juice and remove from heat.
Ingredients: 1 cup chopped onions 2 cups chopped tomatoes 1 can chick peas 1 tsp chopped ginger ½ tsp red chili powder ½ tsp coriander powder ½ tsp cumin powder ½ tsp garam masala ½ tsp dried mango powder (amchoor) ¼ tsp turmeric powder 1 tbsp lemon juice 2 tbsp chopped coriander leaves 1 tsp cumin seeds Method: Add cumin seeds to hot oil and allow to crackle. Add onion and fry till lightly browned.
Add ginger, red chili powder, coriander powder, cumin powder, dried mango powder, and turmeric powder and fry for a minute.
Add chopped tomatoes and cook till tomatoes pulp. Add chickpeas and a cup of water and cover cook for 10-12 minutes.
Stir in lemon juice and sprinkle garam masala and coriander leaves as garnish. Spicy Notes: This dish is traditionally served with hot crispy puris and a side of sautéed potatoes, and is a huge favourite at weekend brunches.
Must haves for every Indian kitchen...
On Indian Cooking...
Wednesday, September 21, 2005
Look Mom!!! I made Biryani!!!
Ingredients: 2 cups Basmati rice 2 cups finely chopped onions 2 cups diced ripe tomatoes 1tsp chopped green chillies 1 tbsp chopped ginger 1 tbsp chopped garlic 1 tsp red chili powder 1 tbsp coriander powder 1 tsp cumin powder 1 tsp garam masala salt, to taste a pinch of saffron 7-8 black peppercorns 7-8 cloves 2-3 bay leaves 1 cinnamon stick 1 tsp cumin seeds Fresh coriander leaves for garnish Sliced boiled eggs for garnish (optional) For the meatballs: 1/2 kg minced meat (I used lean ground chicken, but feel free to use any kind of ground meat) 1 beaten egg 1/2 tsp red chili powder 1/2 tsp garam masala 1/2 tsp chopped ginger 1/2 tsp chopped garlic salt, to taste 1 tbsp olive oil 2 tbsp bread crumbs Method: Mix all the ingredients for meatballs in a large bowl. Make mixture into bite-sized balls and fry in a little bit of oil till meatballs are brown on all sides. Set aside. Par-boil rice and set aside. (You can use about 2-3 cups pf water to cook 2 cups of rice. Just make sure the rice is not fully cooked through, or else the Biryani will turn out mushy.) Heat oil and add cumin seeds. Add onions, garlic, ginger and green chillies, and fry on medium-low heat till they start to brown a bit. Add cinnamon, bay leaves, pepper corns and cloves, and cook for about 2 minutes.
Add tomatoes, salt, chili powder, coriander powder, garam masala and cumin powder. Continue to cook on medium heat till it begins to dry up and starts to give out oil. Add meatballs and covercook for 5-6 minutes till it forms a thick, rich and dry gravy base. In a non-stick deep pan, put a layer of the meatball gravy, without the meatballs. Now add a layer of rice, topped with a layer of meatballs. Alternate layers of gravy, rice and meatball till everything is used up. Make sure that the top most layer is rice. Crush a pinch of saffron into 2 tablespoons of water and mix with your finger till the water catches colour. Pour the saffron water over the top layer of rice. Cover cook for 15 minutes on a low flame, without stirring. Garnish with fresh coriander leaves and boiled eggs (optional) and serve alongside Minty Yoghurt Chutney!
Just a little about me...
Tuesday, September 20, 2005
Another one from my Malay files...
Ingredients: For the Soup:
2 cups Chicken Stock/Broth 1-inch piece of ginger 2-3 cloves of garlic 2 red chilies Fresh basil leaves 1 stalk of lemon grass For Serving and Garnish:
Thin rice noodles or vermicelli ½ cup sliced onions ½ cup fried pieces of chicken or tofu Freshly chopped coriander leaves ½ cup bean sprouts 1 tbsp chopped peanuts Method: Soak noodles in a bowl of hot water for 5 minutes and set aside. Add ginger, garlic, red chilies, basil and lemon grass to chicken stock and bring to a boil. Strain the soup and add to noodles.
Garnish with sliced onions, bean sprouts, chicken or tofu, and coriander leaves.
I smell something fishy...
Ingredients: 6 pieces of fish (I love Promfret the best, but Mackeral tastes good this way too. Feel free to use any of your favourite fish) 1 medium-sized onion 2 medium-sized tomatoes 2-3 pieces of dried tamarind (depending on how sour you like it) 1 teaspoon red chili powder 1/4 teaspoon turmeric powder 1 teaspoon mustard seeds 5-6 dried curry leaves 2 tablespoons light cooking oil salt to taste Method: Heat oil in a pan and add mustard seeds and curry leaves when oil is hot.
Add onions and fry till slightly brown.
Add finely chopped tomatoes and cook till they soften.
Add salt, turmeric and chili powder and fry till spices blend in.
Add 2 cups of water and bring to a slight boil. Add fish pieces and cover pan till fish cooks.
Put in the dried tamarind pieces and cover cook for another 10-15 minutes. Add more water depending on the consistency you want. Remove from flame and serve with boiled rice and fresh cucumber slices.
On memories from the Arabian desert...
Ingredients: 1 can chickpeas 1/4 cup tahini 2 cloves garlic 2 tbsp olive oil 1/2 tsp salt Method: Put all the ingredients into a blender and grind into a fine paste. Garnish with fresh parsley and a few drops of olive oil.
Why did the Chicken cross the road?
Ingredients: 12 Chicken Strips (or 3 large-sized boneless chicken breasts cut into 4 strips each) oil for frying 2 eggs 1 cup bread crumbs For the Marinade: 1 tablespoon light cooking oil 1 teaspoon red chili powder 1/4 teaspoon turmeric powder 1/4 teaspoon dry mango powder (amchoor) 1 teaspoon ginger-garlic paste salt to taste Method: 1. Mix chicken strips in a large bowl with all the marinade ingredients and let sit for an hour. 2. In a bowl beat 2 eggs and set aside 3. Heat oil in a pan and wait till oil is really hot. 4. Dip each chicken strip first into beaten egg, and then into bread crumbs to nicely coat each strip. 5. Fry chicken strips till brown and crispy. Serve with big bowl or french fries and ketchup and enjoy!! Spicy Notes: If you want to avoid the use of excessive oil while frying, this dish can be altered by putting it in a 375 degree oven on broil for 15-20 mins till chicken is crisp on the outside and tender on the inside.