Here comes Santa Claus
The stage is set and Dinner is served
Cornish Hen with Fresh Herbs and roasted potatoes
Mushroom and shrimp pulao
Green Bean Salad
Shahi Tukda
Wednesday, December 27, 2006
A very Merry Xmas
Hope everyone had a great Christmas .I know I did...good food and great times with family..what else does one need? Here's a picture story of all the food and festivities .
Here comes Santa Claus
The stage is set and Dinner is served
Cornish Hen with Fresh Herbs and roasted potatoes
Mushroom and shrimp pulao
Green Bean Salad
Shahi Tukda
Here comes Santa Claus
The stage is set and Dinner is served
Cornish Hen with Fresh Herbs and roasted potatoes
Mushroom and shrimp pulao
Green Bean Salad
Shahi Tukda
Thursday, December 21, 2006
Soyabean Matar Pulao with Basmati Rice
Alright, alright -I admit to to being spoilt .After eating long grained , fragrant and beautiful basmati rice which literally melts in your mouth, all my life ..I find it difficult to adjust to coarser, thicker rice .Eating freshly cooked basmati rice is like eating fluffy ,little white peices of heaven .I will also admit that with passage of time I have come to understand the virtues of different varieties of rice..
Did you know that the word ‘basmati’ means fragrant, and refers to the nutlike flavor and aroma of this small, but long grained rice. It has been used in India and Pakistan for thousands of years and is excellent with curries. Several varieties are now grown in the U.S., such as Texmati and Kasmati, and all are growing in popularity. (One U.S. company has made an effort to patent Basmati rice and trademark the name). Their flavor is very good, but not quite up to real imported Basmati. (www.foodreference.com)
The other main ingredients of my pulao which are soyabean and peas are rife with proteins .I make matar pulao often but soyabeans make this dish much more protein packed and give it a twist .I love it and think you all should try it .
So let's get cracking
You need :
2 tablespoons vegetable oil
3 black cardamom seeds
6 whole black peppercorns
1 tsp cumin seeds
1 cup frozen green peas, thawed
1 cup cooked soyabeans (boiled in salted water)
2 cups uncooked basmati rice, rinsed and drained
4 cups water
salt to taste
This is how you make it :
Heat the oil in a deep heavy skillet over low heat. Add thecumin, cardamom seeds and peppercorns .Cook for a few minutes to bring out the aroma of the spices. Add the green peas to the pan, cover and cook for about 5 minutes. Add the remaining 4 cups of water and rice to the pan. Season with salt. Bring to a boil, then cover, and cook for about 10 minutes. Then add the cooked soyabean and cook until the rice is tender and the water has been absorbed.
Cover the skillet and let the rice sit for a while .S erve when its fluffy with cool cucumber raita and pickle .
Did you know that the word ‘basmati’ means fragrant, and refers to the nutlike flavor and aroma of this small, but long grained rice. It has been used in India and Pakistan for thousands of years and is excellent with curries. Several varieties are now grown in the U.S., such as Texmati and Kasmati, and all are growing in popularity. (One U.S. company has made an effort to patent Basmati rice and trademark the name). Their flavor is very good, but not quite up to real imported Basmati. (www.foodreference.com)
The other main ingredients of my pulao which are soyabean and peas are rife with proteins .I make matar pulao often but soyabeans make this dish much more protein packed and give it a twist .I love it and think you all should try it .
So let's get cracking
You need :
2 tablespoons vegetable oil
3 black cardamom seeds
6 whole black peppercorns
1 tsp cumin seeds
1 cup frozen green peas, thawed
1 cup cooked soyabeans (boiled in salted water)
2 cups uncooked basmati rice, rinsed and drained
4 cups water
salt to taste
This is how you make it :
Heat the oil in a deep heavy skillet over low heat. Add thecumin, cardamom seeds and peppercorns .Cook for a few minutes to bring out the aroma of the spices. Add the green peas to the pan, cover and cook for about 5 minutes. Add the remaining 4 cups of water and rice to the pan. Season with salt. Bring to a boil, then cover, and cook for about 10 minutes. Then add the cooked soyabean and cook until the rice is tender and the water has been absorbed.
Cover the skillet and let the rice sit for a while .S erve when its fluffy with cool cucumber raita and pickle .
Monday, December 18, 2006
Tilapia with wild rice
Fish and rice are wonderful ...I love fish and always look to making fish in different ways -baked, broiled, poached, fried , cooked in foil ...different herbs, marinades etc .Ofcourse there's always so many different kinds of fish availabe to choose from-salmon, tilapia, sea bass, catfish, mahi mahi, snapper, cod ..the list goes on and on .
This time I chose Tilapia..which is a fresh water fish and takes on new flavors easily .Tilapia species are native to Africa and the Levant (for example the sea of Galilee, where according to legend Jesus used it to feed the 5000, resulting in the nickname St. Peter's fish).
Wild rice also called Indian Rice, Water Rice, or Water Oats is considered a delicacy, has long been an important food of North American Indians and wild rice is not related to, related to rice (Oryza sativa). I once ate cornish hen with wild rice and was inspired to cook it more often or atleast try it a couple of times . So without further ado , lets start cooking .
You need
2 tilapia fillets !
1 tbsp lemon juice
2 tbsp olive oil for marinade
Olive oil to pan fry
black pepper
salt to taste
chopped corriander
1 cup wild rice
3 cups water or chicken broth
salt to taste
seasoning to taste (Maggi Chicken Flavored Bouillon )
This is how you make it
Marinate the tilapia fillets in olive oil and lemon juice. Add salt ,black pepper , chopped corriander and set aside for 15-20 minutes.
Cooking the rice
Wash 1 cup uncooked wild rice thoroughly. Add to 3 cups boiling water or chicken stock(I use chicken stock for extra flavor) , salted and seasoned to taste(add maggi chicken seasoning according to taste), in a saucepan. Return water to boil and stir. Reduce heat and simmer, covered, 50-60 minutes or just until kernals puff open. Uncover and fluff with table fork. This will give you 3-4 cups of cooked wild rice.
Now , heat some olive oil or any other oil in the pan and pan fry the fish so that the it turns brown on both sides and flaky .Take care not to move the fish in the pan or it will break .
Your tilapia is now ready. Serve it on top of a bed of fragrant wild rice. Add salsa for that extra zing and enjoy .
This time I chose Tilapia..which is a fresh water fish and takes on new flavors easily .Tilapia species are native to Africa and the Levant (for example the sea of Galilee, where according to legend Jesus used it to feed the 5000, resulting in the nickname St. Peter's fish).
Wild rice also called Indian Rice, Water Rice, or Water Oats is considered a delicacy, has long been an important food of North American Indians and wild rice is not related to, related to rice (Oryza sativa). I once ate cornish hen with wild rice and was inspired to cook it more often or atleast try it a couple of times . So without further ado , lets start cooking .
You need
2 tilapia fillets !
1 tbsp lemon juice
2 tbsp olive oil for marinade
Olive oil to pan fry
black pepper
salt to taste
chopped corriander
1 cup wild rice
3 cups water or chicken broth
salt to taste
seasoning to taste (Maggi Chicken Flavored Bouillon )
This is how you make it
Marinate the tilapia fillets in olive oil and lemon juice. Add salt ,black pepper , chopped corriander and set aside for 15-20 minutes.
Cooking the rice
Wash 1 cup uncooked wild rice thoroughly. Add to 3 cups boiling water or chicken stock(I use chicken stock for extra flavor) , salted and seasoned to taste(add maggi chicken seasoning according to taste), in a saucepan. Return water to boil and stir. Reduce heat and simmer, covered, 50-60 minutes or just until kernals puff open. Uncover and fluff with table fork. This will give you 3-4 cups of cooked wild rice.
Now , heat some olive oil or any other oil in the pan and pan fry the fish so that the it turns brown on both sides and flaky .Take care not to move the fish in the pan or it will break .
Your tilapia is now ready. Serve it on top of a bed of fragrant wild rice. Add salsa for that extra zing and enjoy .
Wednesday, December 13, 2006
Pasta with catfish
I have found Pasta to be so versatile, there seems to be no end to the ways one can cook with pasta .And the types of pasta is a post or many by itself . On a busy work day with my fridge almost bare of anything , I found a couple of catfish fillets and some pasta and sundried tomotoes .After a minute or two of reflection this is what I came up with ...
You need
2 catfish fillets chopped into 1 inch cubes
1 tbsp lemon juice
olive oil to fry
salt to taste
red pepper to taste
3 tbsp julienned sun dried tomatoes
1/4 pound pasta (any shape will do)
1/2 a cup chicken stock
1/2 onion thinly sliced( we get big onions here)
1 tsp chopped garlic
Basil to garnish
This is how you make it
Marinate the catfish cubes in olive oil and lemon juice. Add salt and red pepper and set aside for 15-20 minutes. After that, fry the marinated pieces of fish in olive oil till they are brown and firm .take care not to burn them .Set aside
In the meantime cook pasta . On a seperate pan , fry the sliced onion with garlic , once the onion is soft add the chicken stock and let it boil and then turn the heat down .Now add the julienned tomatoes and toss the cooked pasta into the pan.Add salt and pepper to taste and now add the cooked peices of fish.
Mix everything thoroughly and garnish with basil leaves . Serve with white wine and salad and enjoy :-)
You need
2 catfish fillets chopped into 1 inch cubes
1 tbsp lemon juice
olive oil to fry
salt to taste
red pepper to taste
3 tbsp julienned sun dried tomatoes
1/4 pound pasta (any shape will do)
1/2 a cup chicken stock
1/2 onion thinly sliced( we get big onions here)
1 tsp chopped garlic
Basil to garnish
This is how you make it
Marinate the catfish cubes in olive oil and lemon juice. Add salt and red pepper and set aside for 15-20 minutes. After that, fry the marinated pieces of fish in olive oil till they are brown and firm .take care not to burn them .Set aside
In the meantime cook pasta . On a seperate pan , fry the sliced onion with garlic , once the onion is soft add the chicken stock and let it boil and then turn the heat down .Now add the julienned tomatoes and toss the cooked pasta into the pan.Add salt and pepper to taste and now add the cooked peices of fish.
Mix everything thoroughly and garnish with basil leaves . Serve with white wine and salad and enjoy :-)
Tuesday, December 05, 2006
Iam BACK ...
hi folks ...
gots tonnes of messages while I was away and I agree I was away for a really long time ..almost 9 months ...was busy ..finishing up Masters, changing jobs, moving to a new city , visiting home and parents visiting ..and ofcourse my digital camera was'nt exactly cooperating ..couldnt take pictures for a while.
Thankyou all for keeping in touch and encouraging me to get back ..and though I was was away , I did not stop cooking ..had a lovely thanksgiving dinner complete with turkey , have cooked other dinners when freinds were over, birthdays , get togethers and hopefully some great stuff for Christmas ...
Keep watching this space
gots tonnes of messages while I was away and I agree I was away for a really long time ..almost 9 months ...was busy ..finishing up Masters, changing jobs, moving to a new city , visiting home and parents visiting ..and ofcourse my digital camera was'nt exactly cooperating ..couldnt take pictures for a while.
Thankyou all for keeping in touch and encouraging me to get back ..and though I was was away , I did not stop cooking ..had a lovely thanksgiving dinner complete with turkey , have cooked other dinners when freinds were over, birthdays , get togethers and hopefully some great stuff for Christmas ...
Keep watching this space
Friday, March 03, 2006
Kesar Pulao
I had posted a picture of this back in December 2005 but did not share the recipe back at that time. I am doing that today .
I have always wondered what is the difference between pulao and biryani and here's what I found .
Before biryanis became Mughlai food, they were part of Persian culture in the royal courts of Delhi during the medieval period. The word biryani comes from the Persian "birian", which means "fried" or "roasted". The Persians had a major rice dish in their pulao.
There is a subtle difference between the biryani and the pulao.
In a biryani, the parboiled rice is layered twice or more between the spices and the meat, and they are all cooked together. In a pulao, the stock of meat forms the base and the rice is cooked with the spices so that it absorbs the flavor of the spices. A pulao is like an assembly of cooked rice and meat.
Some of the other differences would be:
Pulao is made by the absorption method of cooking rice. Biryani is made by the draining method of cooking rice.In pulao the base ingredient is mixed with the rice, while in biryani the main ingredient is at the base of the vessel. In biryani lot of aromatic masala is used. Pulaos are relatively less spiced (www.uppercrustindia.com)
Talking of Kesar Pulao , it is a special rice dish that is usually made in North Indian or Muslim weddings or for other important functions. It is a very aromatic dish and has a wonderful blend of spices and Kesar (saffron).
You need :
3 cups basmati rice
6 cups water
7 in number cardamom (elaichi)
7 cloves
1 cup mixed dry nuts (cashews, almonds, raisins)
1 tbsp saffron water (put 1/2 tsp of saffron in 1 tbsp of hot water and dissolve)
3 tbsps ghee (clarified butter)1 tbsp.
salt to taste
green boiled peas , 1 tomato and chopped coriander to garnish
This is how you make it
Wash and soak the basmati rice for about 1 hour.(always preferable as this makes the rice cook faster and look better)
Add 2 tbsp ghee to the pan and put in the cloves, cardamom and half the nuts (you can use oil too, just that ghee has better aroma)
Fry the nuts for till they start to turn golden and the raisins start to swell up .
Add the rice and water , salt to taste and the add in the saffron water.(If you want to just add strands of saffron, that should be fine .The more saffron you put , the deeper the color.)
Cover the pot or pan you are cooking in ,When the rice is done .Fry the remaining dry fruits in the remaining butter and sprinkle on the top of the cooked rice .
Garnish with boiled peas, chopped coriander and a tomato floret.
Serve hot with other delectable curries (veg or non veg) and enjoy
I have always wondered what is the difference between pulao and biryani and here's what I found .
Before biryanis became Mughlai food, they were part of Persian culture in the royal courts of Delhi during the medieval period. The word biryani comes from the Persian "birian", which means "fried" or "roasted". The Persians had a major rice dish in their pulao.
There is a subtle difference between the biryani and the pulao.
In a biryani, the parboiled rice is layered twice or more between the spices and the meat, and they are all cooked together. In a pulao, the stock of meat forms the base and the rice is cooked with the spices so that it absorbs the flavor of the spices. A pulao is like an assembly of cooked rice and meat.
Some of the other differences would be:
Pulao is made by the absorption method of cooking rice. Biryani is made by the draining method of cooking rice.In pulao the base ingredient is mixed with the rice, while in biryani the main ingredient is at the base of the vessel. In biryani lot of aromatic masala is used. Pulaos are relatively less spiced (www.uppercrustindia.com)
Talking of Kesar Pulao , it is a special rice dish that is usually made in North Indian or Muslim weddings or for other important functions. It is a very aromatic dish and has a wonderful blend of spices and Kesar (saffron).
You need :
3 cups basmati rice
6 cups water
7 in number cardamom (elaichi)
7 cloves
1 cup mixed dry nuts (cashews, almonds, raisins)
1 tbsp saffron water (put 1/2 tsp of saffron in 1 tbsp of hot water and dissolve)
3 tbsps ghee (clarified butter)1 tbsp.
salt to taste
green boiled peas , 1 tomato and chopped coriander to garnish
This is how you make it
Wash and soak the basmati rice for about 1 hour.(always preferable as this makes the rice cook faster and look better)
Add 2 tbsp ghee to the pan and put in the cloves, cardamom and half the nuts (you can use oil too, just that ghee has better aroma)
Fry the nuts for till they start to turn golden and the raisins start to swell up .
Add the rice and water , salt to taste and the add in the saffron water.(If you want to just add strands of saffron, that should be fine .The more saffron you put , the deeper the color.)
Cover the pot or pan you are cooking in ,When the rice is done .Fry the remaining dry fruits in the remaining butter and sprinkle on the top of the cooked rice .
Garnish with boiled peas, chopped coriander and a tomato floret.
Serve hot with other delectable curries (veg or non veg) and enjoy
Tuesday, February 28, 2006
Pineapple Upside down cake
Some of you had asked for this recipe from my Super bowl sunday spread. I will share the recipe for the cake but before that, time for some trivia on the cake
The term 'upside down cake' wasn't used very much before the middle of the 19th century, but the style of baking probably dates back much further, probably to the Middle Ages.
The early recipes for fruit upside down cakes were made in cast iron skillets on top of the stove.
The classic American 'Pineapple Upside Down Cake' dates to sometime after 1903, when Jim Dole invented canned pineapple. The Hawaiin Pineapple Co. (now Dole Pineapple) held a pineapple recipe contest in 1925, with judges from Fannie Farmer's School, Good Housekeeping and McCall's magazine on the judging panel.
The 100 winning recipes would be published in a cookbook the following year. Over 60,000 recipes were sent in, and 2,500 of them were for Pineapple Upside Down Cake. So it is obvious that between 1903 when canned pineapple was first available, and 1925 when the contest was held, Pineapple Upside Down Cake had become a very popular item.
The Hawaiin Pineapple Company ran an ad campaign in 1926 based on the fact that so many recipes for the cake had been submitted, naturally making the Pineapple Upside Down Cake even more popular.( www.foodreference.com)
You need
1/3 cup butter
2/3 cup sugar
1 1/2 cup flour
1/3 tsp. salt
2 eggs, separated and beaten separately
2/3 cup water or milk3 tbsp
baking powder
1 tsp. vanilla
1 can sliced pineapples
maraschino cherries
This is how you make it
Cream butter, add sugar, beaten egg yolks and vanilla.
Add dry ingredients alternately with water or milk.
Lastly, add stiffly beaten egg whites.
In the pan you will bake the cake in (a large round cast iron skillet works well) melt 1/2 cup butter and 3/4 cup brown sugar.
When the butter and sugar becomes melted and syrupy, add slices of pineapple with maraschino cherries in the middle. Pour on batter.
Bake at 325°F for about 35 minutes or until the cake springs back when touched lightly near center.
Remove from oven, loosen cake gently from sides of pan and turn upside down onto a serving plate.
Serve with a sauce of your choice or whipped cream.
The term 'upside down cake' wasn't used very much before the middle of the 19th century, but the style of baking probably dates back much further, probably to the Middle Ages.
The early recipes for fruit upside down cakes were made in cast iron skillets on top of the stove.
The classic American 'Pineapple Upside Down Cake' dates to sometime after 1903, when Jim Dole invented canned pineapple. The Hawaiin Pineapple Co. (now Dole Pineapple) held a pineapple recipe contest in 1925, with judges from Fannie Farmer's School, Good Housekeeping and McCall's magazine on the judging panel.
The 100 winning recipes would be published in a cookbook the following year. Over 60,000 recipes were sent in, and 2,500 of them were for Pineapple Upside Down Cake. So it is obvious that between 1903 when canned pineapple was first available, and 1925 when the contest was held, Pineapple Upside Down Cake had become a very popular item.
The Hawaiin Pineapple Company ran an ad campaign in 1926 based on the fact that so many recipes for the cake had been submitted, naturally making the Pineapple Upside Down Cake even more popular.( www.foodreference.com)
You need
1/3 cup butter
2/3 cup sugar
1 1/2 cup flour
1/3 tsp. salt
2 eggs, separated and beaten separately
2/3 cup water or milk3 tbsp
baking powder
1 tsp. vanilla
1 can sliced pineapples
maraschino cherries
This is how you make it
Cream butter, add sugar, beaten egg yolks and vanilla.
Add dry ingredients alternately with water or milk.
Lastly, add stiffly beaten egg whites.
In the pan you will bake the cake in (a large round cast iron skillet works well) melt 1/2 cup butter and 3/4 cup brown sugar.
When the butter and sugar becomes melted and syrupy, add slices of pineapple with maraschino cherries in the middle. Pour on batter.
Bake at 325°F for about 35 minutes or until the cake springs back when touched lightly near center.
Remove from oven, loosen cake gently from sides of pan and turn upside down onto a serving plate.
Serve with a sauce of your choice or whipped cream.
Sunday, February 26, 2006
Fruit Tray and Devilled Eggs
Thankyou for the appreciation and leaving some wonderful comments on my last 2 entries .I was humbled and hugely flattered. Its now time to share the recipes .Let's start with recipes from the superbowl sunday entry .
How about we begin with the Fruit Tray with peanut butter-honey dip and Devilled Eggs ?
Fruit Tray with peanut butter -honey dip
You need :
1/2 cup smooth or chunky peanut butter (I chose chunky)
2 tbsp milk
2 tbsp honey
1 tbsp water
1/8 tsp cinnamon powder
2 cups melonballs
1 banana peeled and thickly sliced
1 apple sliced
4 strawberries sliced
1 small bunch- green seedless grapes
This is how you make it
1. Place peanut butter in small bowl , gradually stir in milk and honey until blended .Stir in water and cinnamon until mixture is smooth
2. Served the dip with fruits which has been arranged on a serving dish .
You can use green salad leaves to cover the serving dish before you arrange the fruits on it .
Fruit tray with peanut butter-honey dip
Peanut butter -Honey Dip
Devilled (or Deviled) Eggs
I always wanted to how this dish got its name. Here's a bit of trivia for those are curious about the name .
"The devil in this particular dish is definitely in the details. In this context, "deviled" refers to the process of highly seasoning a food. Linda's culinary dictionary explains further:
deviled - (1) A term describing food that is dark, rich, chocolate, spicily piquant or stimulating it is "deviled." Means a highly seasoned, chopped, ground, or whole mixture that is served hot or cold. Many foods, including eggs and crab, are served "deviled."
Deviled can also refer to spiced, potted meats such as William Underwood's famous deviled hams and sardines.
Some say the name of the dish originated in Great Britain in 1786, while the oldest known recipe for stuffed eggs appeared in a 15th-century Italian cookbook. Another source claims that the dish originated in ancient Rome.
As for the name, one food historian believes the names for foods such as deviled eggs or Devil's food cake stem from the belief that "healthy foods such as eggs, ham, and cake have been modified to thus become unhealthy." Hence they came under the influence of the evil one and are "deviled." Deviled foods are usually hot with spices, and anything hot is associated with the devil. (Source http://ask.yahoo.com)
You need :
12 Eggs, hard boiled and shelled
8 tbsp Mayonnaise
2 tsp Dijon Mustard
Salt to taste
Freshly Ground Pepper to taste
Chopped fresh Parsley
This is how you make it
Slice the eggs in half lengthwise.
Remove the yolks and mash them with the mayonnaise, mustard, until smooth and velvety.
Add salt and pepper to taste.
Place equal amounts into hollows of each egg half.
Garnish with chopped parsley.
Devilled Eggs
There you go , Two easy and delicious recipes ready in almost no time at all. Both recipes are great as appetizers or to bring to a pot-luck, and perfect for Atkins and low carb diets.
Enjoy .
How about we begin with the Fruit Tray with peanut butter-honey dip and Devilled Eggs ?
Fruit Tray with peanut butter -honey dip
You need :
1/2 cup smooth or chunky peanut butter (I chose chunky)
2 tbsp milk
2 tbsp honey
1 tbsp water
1/8 tsp cinnamon powder
2 cups melonballs
1 banana peeled and thickly sliced
1 apple sliced
4 strawberries sliced
1 small bunch- green seedless grapes
This is how you make it
1. Place peanut butter in small bowl , gradually stir in milk and honey until blended .Stir in water and cinnamon until mixture is smooth
2. Served the dip with fruits which has been arranged on a serving dish .
You can use green salad leaves to cover the serving dish before you arrange the fruits on it .
Fruit tray with peanut butter-honey dip
Peanut butter -Honey Dip
Devilled (or Deviled) Eggs
I always wanted to how this dish got its name. Here's a bit of trivia for those are curious about the name .
"The devil in this particular dish is definitely in the details. In this context, "deviled" refers to the process of highly seasoning a food. Linda's culinary dictionary explains further:
deviled - (1) A term describing food that is dark, rich, chocolate, spicily piquant or stimulating it is "deviled." Means a highly seasoned, chopped, ground, or whole mixture that is served hot or cold. Many foods, including eggs and crab, are served "deviled."
Deviled can also refer to spiced, potted meats such as William Underwood's famous deviled hams and sardines.
Some say the name of the dish originated in Great Britain in 1786, while the oldest known recipe for stuffed eggs appeared in a 15th-century Italian cookbook. Another source claims that the dish originated in ancient Rome.
As for the name, one food historian believes the names for foods such as deviled eggs or Devil's food cake stem from the belief that "healthy foods such as eggs, ham, and cake have been modified to thus become unhealthy." Hence they came under the influence of the evil one and are "deviled." Deviled foods are usually hot with spices, and anything hot is associated with the devil. (Source http://ask.yahoo.com)
You need :
12 Eggs, hard boiled and shelled
8 tbsp Mayonnaise
2 tsp Dijon Mustard
Salt to taste
Freshly Ground Pepper to taste
Chopped fresh Parsley
This is how you make it
Slice the eggs in half lengthwise.
Remove the yolks and mash them with the mayonnaise, mustard, until smooth and velvety.
Add salt and pepper to taste.
Place equal amounts into hollows of each egg half.
Garnish with chopped parsley.
Devilled Eggs
There you go , Two easy and delicious recipes ready in almost no time at all. Both recipes are great as appetizers or to bring to a pot-luck, and perfect for Atkins and low carb diets.
Enjoy .
Tuesday, February 21, 2006
Treat for two ...continued
So both Valentine's day and my anniversary came and went in a second. That may be so but I now have a new story to pass on to my grandkids...... That Grandpa (thats my husband) loved Grandma(that's me) so much that he beat her to buying her own car.Instead he went ahead and bought it for her as an anniversary present .One of the sweetest and grandest gesture of love.Do people, do that anymore? Well obviously, because Grandpa did :-)
Yes, freinds.I got a new car for my 4th wedding anniversary and that right now,is my new love.
What did I do for him...Lots of presents and ofcourse made a mushy , romantic ,(some would even call it corny but who cares) valentines day meal for him replete with candles,chocolates and roses.That, because I am a die hard romantic .
Witness for yourself as I firmly uphold the old adage "the way to a man's heart is through his stomach "
Sphagetti with Meatballs, Garlic Bread, Shrimp Scampi and Tira Misu cake ,anyone ? I promise to come back with the recipes from this and the superbowl entry.Meanwhile enjoy the pictures .
The set up (sounds almost sinister) :-)
Sphagetti with meatballs
Tiramisu cake
Cards, chocolates and wine seal the deal
Hmm , he likes it , he likes it not? Worry not girl , he loved it :)
Yes, freinds.I got a new car for my 4th wedding anniversary and that right now,is my new love.
What did I do for him...Lots of presents and ofcourse made a mushy , romantic ,(some would even call it corny but who cares) valentines day meal for him replete with candles,chocolates and roses.That, because I am a die hard romantic .
Witness for yourself as I firmly uphold the old adage "the way to a man's heart is through his stomach "
Sphagetti with Meatballs, Garlic Bread, Shrimp Scampi and Tira Misu cake ,anyone ? I promise to come back with the recipes from this and the superbowl entry.Meanwhile enjoy the pictures .
The set up (sounds almost sinister) :-)
Sphagetti with meatballs
Tiramisu cake
Cards, chocolates and wine seal the deal
Hmm , he likes it , he likes it not? Worry not girl , he loved it :)
Tuesday, February 14, 2006
Treat for two ..Happy valentines day
Happy valentines day everyone ...More pictures coming up as I go through the day.This is the breakfast .Tomorrow is our Anniversary so its a two day long celebration
What did you folks do today?
Breakfast on a lovey-dovey day
And an especially Happy Valentines day to the Man in my life
What did you folks do today?
Breakfast on a lovey-dovey day
And an especially Happy Valentines day to the Man in my life
Tuesday, February 07, 2006
My Super Bowl Sunday Spread
Hey everyone , Now that Iam back in the game .I want to tell about last sunday, called the super bowl sunday .Super bowl is considered really important in America. It was especially important for the state I live in ..Washington state ..Our team , the SEAHAWKS made it to the super bowl for the first time and everyone was realy excited .We were pitted against the the STEELERS from Pittsburgh . Unfortunately SEAHAWKS lost .What a shame ??
But my theory is ..Its better to make it to superbowl and have lost then to have never made it . GO..SEAHAWKS :)
We had a small gathering of freinds to watch the game and I prepared a spread . There was a bunch of food - fruit and veggie trays, devilled eggs, seekh kebabs, aloo tikkis, pita bread with Mushroom ratatouille, oatmeal cookies and my favorite ...pineapple upside down cake .
Everybody enjoyed the grub and here are the pictures .I will discuss recipes post by post except for some which I have already talked about before..
Here you go , Feast your eyes:)
The Spread
The fruit tray with my peanut butter -honey dip
the Veggie tray with the Ranch Dip
Seekh Kebabs
Aloo Tikki ..a hit with the crowd
Devilled Eggs
Mushroom Ratatouille
Pineapple Upside Down Cake
Not a recipe ..thats me and my niece :)
Let me know how you found the pics .
But my theory is ..Its better to make it to superbowl and have lost then to have never made it . GO..SEAHAWKS :)
We had a small gathering of freinds to watch the game and I prepared a spread . There was a bunch of food - fruit and veggie trays, devilled eggs, seekh kebabs, aloo tikkis, pita bread with Mushroom ratatouille, oatmeal cookies and my favorite ...pineapple upside down cake .
Everybody enjoyed the grub and here are the pictures .I will discuss recipes post by post except for some which I have already talked about before..
Here you go , Feast your eyes:)
The Spread
The fruit tray with my peanut butter -honey dip
the Veggie tray with the Ranch Dip
Seekh Kebabs
Aloo Tikki ..a hit with the crowd
Devilled Eggs
Mushroom Ratatouille
Pineapple Upside Down Cake
Not a recipe ..thats me and my niece :)
Let me know how you found the pics .
Thursday, February 02, 2006
Upma
Sorry folks ..No post for almost 2 weeks . I was busy and then I was sick .Now Iam feeling much better and raring to go . For those of you , who cared to ask , thanks a ton :)
The recipe I post today was something I was hoping to enter into Meenakshi's " From my rasoi - breakfast series" but could not because I was sick last week and couldnt make the deadline on time . Meenakshi of "Hooked on Heat" fame has been doing a great job and I hope to enter her feb series .
Today's recipe is Upma .Like all dishes upma, has a history behind it .It originated in the South of India and is mighty popular there .Called "Upma" in tamil ,"Uppindi" in Telugu and "Uppittu" in Kannada , its basically a wholesome indian dish made of Wheat Rava or sooji(also called semolina) .There are so many different ways to prepare Upma.
Indeed, every south Indian woman will impart a small difference in flavour when making her Upma. This variation is obtained by varying or emphasising some particular spice, thereby making for variation. Apart from rava,upma is widely made with vermicelli and cous-cous also. These dishes are sometimes not regarded as being Upma, and are known in many regions by other names.
Upma used to be one of the many sunday breakfast items my ma used to make when I was back in India .Sunday breakfasts were always special and elaborate.recently I made upma and my mind jsut went back to those good ole times when I used to watch my ma fiddling with her pots and pans , spices ...........a bit of this , a bit of that ..some stirr and whoosh ....recipe upon delicious recipe appeared in front of me.She made it effortless , as simple as brushing your teeth and unknowingly instilled a love of cooking in me . Let me start with the recipe before I go mushy on you guys and start uttering gibberish :-)
You need
Sooji - upma Rava 1 Cup
Ginger 1 " inch piece chopped
finelyChilies red or Green 2 Nos
Onion medium size 1 chopped
Boiled peas- 1/2 cup
Chopped carrots -1/2 cup
Salt to taste
Oil 4 tbsp.
Water 2 Cups
For Seasoning
Mustard Seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Hing 1 pinch
dry red chillies 2
Curry leaves few.
This is how you cook it
Dry roast sooji in 2 tablespoon oil for few minutes & keep aside.Take care not to brown it .
Heat oil in the same pan & add the seasoning.
Add chilies, ginger & Onion ,fry till translucent.Then add chopped carrots and boiled peas .Cover the pan with a lid for atleast 5-10 minutes while the carrots soften and cook
Add salt,water & let it come to boil at whichpoint add the sooji gradually.
Keep stirring& take care as not to form lumps.
Simmer the stove,cover & let it cook for 5 minutes.
Switch off the stove. Your upma is ready .& Serve hot with a steaming cup of tea or coffee.
What a delicious beginning to a day .Try it .
The recipe I post today was something I was hoping to enter into Meenakshi's " From my rasoi - breakfast series" but could not because I was sick last week and couldnt make the deadline on time . Meenakshi of "Hooked on Heat" fame has been doing a great job and I hope to enter her feb series .
Today's recipe is Upma .Like all dishes upma, has a history behind it .It originated in the South of India and is mighty popular there .Called "Upma" in tamil ,"Uppindi" in Telugu and "Uppittu" in Kannada , its basically a wholesome indian dish made of Wheat Rava or sooji(also called semolina) .There are so many different ways to prepare Upma.
Indeed, every south Indian woman will impart a small difference in flavour when making her Upma. This variation is obtained by varying or emphasising some particular spice, thereby making for variation. Apart from rava,upma is widely made with vermicelli and cous-cous also. These dishes are sometimes not regarded as being Upma, and are known in many regions by other names.
Upma used to be one of the many sunday breakfast items my ma used to make when I was back in India .Sunday breakfasts were always special and elaborate.recently I made upma and my mind jsut went back to those good ole times when I used to watch my ma fiddling with her pots and pans , spices ...........a bit of this , a bit of that ..some stirr and whoosh ....recipe upon delicious recipe appeared in front of me.She made it effortless , as simple as brushing your teeth and unknowingly instilled a love of cooking in me . Let me start with the recipe before I go mushy on you guys and start uttering gibberish :-)
You need
Sooji - upma Rava 1 Cup
Ginger 1 " inch piece chopped
finelyChilies red or Green 2 Nos
Onion medium size 1 chopped
Boiled peas- 1/2 cup
Chopped carrots -1/2 cup
Salt to taste
Oil 4 tbsp.
Water 2 Cups
For Seasoning
Mustard Seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Hing 1 pinch
dry red chillies 2
Curry leaves few.
This is how you cook it
Dry roast sooji in 2 tablespoon oil for few minutes & keep aside.Take care not to brown it .
Heat oil in the same pan & add the seasoning.
Add chilies, ginger & Onion ,fry till translucent.Then add chopped carrots and boiled peas .Cover the pan with a lid for atleast 5-10 minutes while the carrots soften and cook
Add salt,water & let it come to boil at whichpoint add the sooji gradually.
Keep stirring& take care as not to form lumps.
Simmer the stove,cover & let it cook for 5 minutes.
Switch off the stove. Your upma is ready .& Serve hot with a steaming cup of tea or coffee.
What a delicious beginning to a day .Try it .
Friday, January 20, 2006
Aloo Tikki
The ubitquitous potato.There's nothing one can not make with it .Everything from appetisers to desserts can be made with this humble looking, brown, oblong ,smooth and sometimes rough skinned vegetable.
So from the vast array of possible appetisers ,sides, main course dishes and desserts ,I decided to make aloo tikki the other day .Aloo tikki is one of the items from amongst a collection of hot and spicy snacks that is called chaat.(Others being golgappa, bhalle, papdi etc) .Each of these items are particularly spicy and induce a "kick" into a boring day:)
I used to visit the local ‘chaat walla (street hawker) to eat aloo tikki and chaat when I visited the local market with ma and dad .His shop would be abuzz with customers at any given time and his tikkis and chaat always sold like hot cakes . He fried fresh aloo tikkies on a hot griddle or tava .The wonderfully aroma was often enough to set my stomach churning with hunger .
Standing in the line always paid off in the end because the taste made up for everything .
The best part is , one can always make them at home , they are very easy ,delicious and serve as a wonderful appetiser. Let's get started .
You need:
7-8 potatoes boiled, peeled, mashed
1/2 tsp. turmeric powder
3 green chillies grouned1/2 tsp.
garam masala
1/2 cup bread crumbs
salt to taste
chilli flakes/powder to taste
oil for shallow frying
This is how you cook it
Mix all the ingredients thoroughly
Press gently into rounded flattish patties.
Shallow fry on a griddle, drizzling oil to crispen crust.
Serve hot with tamarind chutney and green chutney. or with tomato ketchup
(you can do an optional filling with boiled chana dal or paneer& peas .This mixture is made with mixing either chana or paneer& peas with ginger, corriander seeds , cumin seed powder, salt and chilli .Take a tbspful of potato mixture, spread on palm and place a tspful of dal mixture in centre.Roll so as to keep dal mixture inside and potato out. Press gently into rounded flattish patties)
So from the vast array of possible appetisers ,sides, main course dishes and desserts ,I decided to make aloo tikki the other day .Aloo tikki is one of the items from amongst a collection of hot and spicy snacks that is called chaat.(Others being golgappa, bhalle, papdi etc) .Each of these items are particularly spicy and induce a "kick" into a boring day:)
I used to visit the local ‘chaat walla (street hawker) to eat aloo tikki and chaat when I visited the local market with ma and dad .His shop would be abuzz with customers at any given time and his tikkis and chaat always sold like hot cakes . He fried fresh aloo tikkies on a hot griddle or tava .The wonderfully aroma was often enough to set my stomach churning with hunger .
Standing in the line always paid off in the end because the taste made up for everything .
The best part is , one can always make them at home , they are very easy ,delicious and serve as a wonderful appetiser. Let's get started .
You need:
7-8 potatoes boiled, peeled, mashed
1/2 tsp. turmeric powder
3 green chillies grouned1/2 tsp.
garam masala
1/2 cup bread crumbs
salt to taste
chilli flakes/powder to taste
oil for shallow frying
This is how you cook it
Mix all the ingredients thoroughly
Press gently into rounded flattish patties.
Shallow fry on a griddle, drizzling oil to crispen crust.
Serve hot with tamarind chutney and green chutney. or with tomato ketchup
(you can do an optional filling with boiled chana dal or paneer& peas .This mixture is made with mixing either chana or paneer& peas with ginger, corriander seeds , cumin seed powder, salt and chilli .Take a tbspful of potato mixture, spread on palm and place a tspful of dal mixture in centre.Roll so as to keep dal mixture inside and potato out. Press gently into rounded flattish patties)
Thursday, January 19, 2006
Tagged
Apparently everyone's being tagged .Its strangely called the Me-Me tag and I have seen various versions -the 4 Me-Me , the 5 Me-Me and the & Me -Me .
I was tagged by Tina for the 7Me-Me and Lera for the 5 Me-Me. I am posting this entry on my second blog Ramblings of the mind where I post about life in general .
Why there? Because,this is not a recipe and belongs on rambling's more than it does here .Coming up on this space , aloo tikki :)
I was tagged by Tina for the 7Me-Me and Lera for the 5 Me-Me. I am posting this entry on my second blog Ramblings of the mind where I post about life in general .
Why there? Because,this is not a recipe and belongs on rambling's more than it does here .Coming up on this space , aloo tikki :)
Thursday, January 12, 2006
Sabut Masoor Dal
I am of the humble opinion that good food belongs to two different categories...simple , wholesome , easy to make, yet delicious .This is food one can make daily and make sure the body and soul are both satisfied. The second category is food that requires a whole bunch of ingredients, time , finesse .The end product is delicious too but also exotic and mostly a visual stunner.Fulfilling for the eyes too.
I like to dwell in both the categories. Depends on my mood, time and the occassion . On a daily basis I really like to keep it short and simple .Coming to which "DAL", is simple .
Dal is known by many names...lentils, legumes and pulses.And then there are tonnes of different kind of daals . Pulses have been around and used as food for thousands of years. The lentil was probably one of the first plants ever to be domesticated by humans. Most pulses prefer warm climates but there are varieties which grow in temperate regions.The awesome thing is that they are rich in proteins and vegetarians dont need to worry too much if they just eat their dals.
The various dals I know of are moong dal(dhuli and sabut), arhar(toor or tuvar dal), chane ki daal, ma ki dal, masoor dal (sabut and dhuli) and urad dal . When a dal is "dhuli"it simply means that the skin has been taken away and the seed is split and exposed and when its "sabut " it means that the whole seed in intact in its covering .
I recently made sabut masoor dal .Masoor dal is also called "Egyptian lentils" and is dark brown in color.Its difficult to look at those dark ,non-descript seeds and beleive that they could turn into such a delicious lentil soup.(if you decide to cook sabut daal ,please remember these seeds take longer to cook because they are whole. )
Alright, lets get started without much ado.
You need :
250 g. sabut masoor dal
For Tempering/baghar/tadka
(this is basically just seasoning the dal by with spices and other ingredients )
1 tsp. ginger paste
1 tsp. garlic paste/crushed garlic
2 tbs. (vegatble/sunflower/canola)
1 large onion finely chopped
1 large tomato finely chopped
1 level tsp. chili powder/flakes
1\2 level tsp. ground coriander-
salt to taste
1 level tsp. garam masala
2-3 tbs. finely chopped fresh coriander leaves for garnish
This is how you cook it
Pressure cook the dal , using approximately a half a litre of water .(You can add the salt right now or later after the dal is cooked.Usually it takes about 15-20 minutes in a pressure cooker. You may have to add more water if the lentil is not tender yet and cook for further 8 to 10 minutes). Let the pressure whistle blow about 3-4 times on medium to high heat
Take the dal of the stove and take a pan .Heat the oil and add the ginger paste, garlic, onions and fry them till they become transparent .Then add the tomatoes and fry them till they start losing their moisture and become soft.Now add the dal (if the dal is not dilute enough , you can add more water to get a consistency you want).Add salt, dhania powder and chilli flakes /powder.Stir and cook for few more minutes.
Take off the stove .The dal is now ready .As a finishing touch add the garam masala and garnish with the chopped corriander .
its Yummy :)
I like to dwell in both the categories. Depends on my mood, time and the occassion . On a daily basis I really like to keep it short and simple .Coming to which "DAL", is simple .
Dal is known by many names...lentils, legumes and pulses.And then there are tonnes of different kind of daals . Pulses have been around and used as food for thousands of years. The lentil was probably one of the first plants ever to be domesticated by humans. Most pulses prefer warm climates but there are varieties which grow in temperate regions.The awesome thing is that they are rich in proteins and vegetarians dont need to worry too much if they just eat their dals.
The various dals I know of are moong dal(dhuli and sabut), arhar(toor or tuvar dal), chane ki daal, ma ki dal, masoor dal (sabut and dhuli) and urad dal . When a dal is "dhuli"it simply means that the skin has been taken away and the seed is split and exposed and when its "sabut " it means that the whole seed in intact in its covering .
I recently made sabut masoor dal .Masoor dal is also called "Egyptian lentils" and is dark brown in color.Its difficult to look at those dark ,non-descript seeds and beleive that they could turn into such a delicious lentil soup.(if you decide to cook sabut daal ,please remember these seeds take longer to cook because they are whole. )
Alright, lets get started without much ado.
You need :
250 g. sabut masoor dal
For Tempering/baghar/tadka
(this is basically just seasoning the dal by with spices and other ingredients )
1 tsp. ginger paste
1 tsp. garlic paste/crushed garlic
2 tbs. (vegatble/sunflower/canola)
1 large onion finely chopped
1 large tomato finely chopped
1 level tsp. chili powder/flakes
1\2 level tsp. ground coriander-
salt to taste
1 level tsp. garam masala
2-3 tbs. finely chopped fresh coriander leaves for garnish
This is how you cook it
Pressure cook the dal , using approximately a half a litre of water .(You can add the salt right now or later after the dal is cooked.Usually it takes about 15-20 minutes in a pressure cooker. You may have to add more water if the lentil is not tender yet and cook for further 8 to 10 minutes). Let the pressure whistle blow about 3-4 times on medium to high heat
Take the dal of the stove and take a pan .Heat the oil and add the ginger paste, garlic, onions and fry them till they become transparent .Then add the tomatoes and fry them till they start losing their moisture and become soft.Now add the dal (if the dal is not dilute enough , you can add more water to get a consistency you want).Add salt, dhania powder and chilli flakes /powder.Stir and cook for few more minutes.
Take off the stove .The dal is now ready .As a finishing touch add the garam masala and garnish with the chopped corriander .
its Yummy :)
Tuesday, January 10, 2006
Paneer bhurji
I love paneer in all shapes, forms and dishes ..For those of you who read my blog and don't know what paneer/cottage cheese is (Its a dairy product.Paneer can be prepared at home or bought at the market .I buy mine at the local Indian store .The easiest way to make Paneer is to squeeze a lemon in hot milk and let it separate .Take the white residue and tie it up in a muslin cloth and let all the water drip .What remains is, paneer.You can crumble this or cut it up in cubes....)
Paneer is pretty versatile .There a tonnes of recipes out there and the ones that come to my mind are pudina paneer, handi paneer, paneer in coriander garlic sauce, matar paneer, saag paneer, achari paneer, paneer palak bhujia/bhurji, kesari paneer, goan paneer pea curry , mughlai paneer, kaju paneer masala, paneer kebabs, and paneer pasanda..I plan to try them all soon and Iam sure they are just minor variations in all the recipes .
Paneer bhurji is simple easy to make and takes almost no time .And It tastes delicious. I usually have it either some kind of dal , chappati and raita .I will put up the daal that I cooked with the Paneer bhurji in my next blog entry ...
Till then enjoy this one :-)
You need :
200 gms paneer - crumbled
1 large onion chopped finely
2 green chillies chopped finely
oil - 1 tablespoon
salt to taste
1 teaspoon turmeric
chilli powder/flakes to taste
corriander to garnish
This is how you cook it :
Heat the oil and fry the onions till they become transparent .Add diced green chillies and saute them for a while .Then addthe paneer, followed by turmeric, salt and chilli flakes.Mix thoroughly and add just a little water to the mixture .Be sure not to add too much water .Wait for water to evaporate and then take off the stove.Paneer Bhurji is ready to serve. Garnish with chopped corriander.
If you feel like adding finely chopped tomatoes along with the onions at the onset , feel free to do so.That's just another variation to the recipe and tastes great as well.
Paneer is pretty versatile .There a tonnes of recipes out there and the ones that come to my mind are pudina paneer, handi paneer, paneer in coriander garlic sauce, matar paneer, saag paneer, achari paneer, paneer palak bhujia/bhurji, kesari paneer, goan paneer pea curry , mughlai paneer, kaju paneer masala, paneer kebabs, and paneer pasanda..I plan to try them all soon and Iam sure they are just minor variations in all the recipes .
Paneer bhurji is simple easy to make and takes almost no time .And It tastes delicious. I usually have it either some kind of dal , chappati and raita .I will put up the daal that I cooked with the Paneer bhurji in my next blog entry ...
Till then enjoy this one :-)
You need :
200 gms paneer - crumbled
1 large onion chopped finely
2 green chillies chopped finely
oil - 1 tablespoon
salt to taste
1 teaspoon turmeric
chilli powder/flakes to taste
corriander to garnish
This is how you cook it :
Heat the oil and fry the onions till they become transparent .Add diced green chillies and saute them for a while .Then addthe paneer, followed by turmeric, salt and chilli flakes.Mix thoroughly and add just a little water to the mixture .Be sure not to add too much water .Wait for water to evaporate and then take off the stove.Paneer Bhurji is ready to serve. Garnish with chopped corriander.
If you feel like adding finely chopped tomatoes along with the onions at the onset , feel free to do so.That's just another variation to the recipe and tastes great as well.
Sunday, January 08, 2006
To 2006 and new recipes....spicy meatball curry
A very happy New year to all of you who read foodies unite
Hope the New year brings you joy , happiness and gastronomic delights , taking you on new food journeys and introduce you to fascinating and wonderful cuisine from different regions of the world.
And on that note let me begin with ......Spicy meatball curry
Yeah ,I have always loved meatballs with spaghetti or meatball curry with rice .Theres something about chunky meatballs , cooked in tomato sauce thats whets and satiates the appetite at the same time.
Apparently there are many different ways to make meatballs ..Meat balls are made with lamb, turkey , veal , pork or beef . While Finnish meatballs are made with (ground beef, prok , breadcrumbs, thyme , garlic , onion , eggs) , Frikadeller or Danish meat balls are made with veal and pork and served with potatoes and stewed cabbage.Swedish meatballs on the other hand could use beef, veal or pork and are typically served with brown sauce, potatoes and lingonberry jam(reminds me of what they serve at the Local Ikea-the retail assmebly furniture giant ).
Let me present you with an Indian take on these:)
You need
2 tablespoons vegatable oil
30-36 meatballs
1 cup of boiled peas
Half a can of crushed tomatoes
1 teaspoon cumin
Salt to taste
Chilli flakes to taste
2 teaspoons of corriander powder
1 teaspoon turmeric
Here's how I made it:
Heated the vegetable oil and popped the cumin seeds in it.Added half a can of crushed tomotaoes to which I added turmeric, chilli flakes, salt , corriander powder and salt .Stirred it on slow heat till the oil seperated .(this is a sign that the sauce is now cooked) .Added meatballs and some boiled peas and sauted them in the sauce till they were covered in it .Then added two cups of water and kept it on medium to high heat. Cooked the meatballs in sauce till sauce reduced and meatballs floated to the top after having absorbed juices and spices from the sauce .
VOILA ..there you go
And a very happy New year to you Again :)
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