As I cook

Spicy Okra - Bhindi Masala

2008-05-14T20:21:00.000-07:00

Though, a fan of simple food with minimum spices, sometimes I do enjoy rich versions of food. For example, making Okra in its simplest form does not need more than 2-3 ingredients and 5 minutes of effort. But, Okra can be made very spicy and tastes just as good. I had this Okra Masala at a restaurant in San Francisco [Naan and Curry] and liked it a lot. A little bit of digging and experimenting, got me closer to the taste there. This recipe can be made when you are entertaining people and a simple vegetable as Okra can become a fun side. Try this out!

Ingredients
1. Okra - [about 3/4 pounds]
2. Onions - 2 medium
3. Tomatoes - 2 medium
4. Grated Ginger - 1 tsp
5. Pounded Garlic - 1 tsp
6. Green Chillies - 4 to 5 [or per taste]
7. Turmeric Powder - 1/2 tsp
8. Chilly Powder - 1 tsp
9. Coriander Powder - 1 tsp
10. Garam Masala Powder - 1 tsp
11. Clove Pods - 3-4
12. Cardamom - 1"
13. Bay leaf - 1-2
14. Cumin Seeds - 1 tsp
15. Oil for frying and cooking
16. Salt - per taste
17. Kasoori Methi

Method
1. Wash the okra when whole and pat dry, before cutting. Cut in small horizontal rings
2. Let the okra dry some more, till any wisp of water is dried. Fry the okra pieces in hot oil and keep aside
3. In the same oil, add the clove, cardamom, bay leaf and cumin seeds
4. When the cumin starts to splutter, add ginger-garlic. Stir till they just start turning yellow
5. Add finely cut onions to the oil and stir well, till it is golden brown
6. Add all the ground powder from 7 to 10 and Kasoori Methi. Mix well and stir continously, till the spices are done
7. Add the tomatoes (pureed) and cook for some more time.
8. Add green chillies and the Okra and mix well to the curry
9. Cover and cook for another 5 minutes
10. It will be done, when there is a smooth consistency with okra and curry

This tastes very good with hot Chapatis. Enjoy!

Light Fish Curry [Just Fish -2]

2008-05-02T23:27:00.000-07:00

This is in continuation of my previous post. Where as the previous fish had a thick consistency, this one is more liquid. But, both retain the flavor of fish and are made with very little spices. This also is a very typical Bengali preparation.

Ingredient
1. Fish [I used smelts] - 12-14
2. Vegetables [any or more of Potatoes, Parval (see the image), egg plant] - 1/2 bowl
3. Kalonji or Paanch Phoron - 1 tsp
4. Turmeric Powder - 1/2 tsp
5. Coriander Powder - 1 tsp
6. Cummin Powder - 1/2 tsp
7. Red Chilly powder (optional) - 1/2 tsp
8. Green Chillies (slit in half) - 6-8
9. Oil - 2 tbs
10. Salt - to taste

Method
1. Wash and cut the vegetables in long vertical cuts
2. Rub fish with some turmeric and salt and lightly fry them in oil. Take them aside, when done
3. In a wok, pour some more oil, if required. Add the Panch phoron or just Kalonji in hot oil. When they start to splutter, add the green chillies.
4. Mix the spice powders (4, 5, and 6) with very little water and add to the oil. Stir nicely and add few drops of water, if required and to keep the spices from getting burnt.
5. Add the vegetables and mix with the spice. Pour 1/2 cup of water, cover and cook the vegetables.
6. Once, the vegetables are done add the fish, salt and mix well. Pour some more water. The level of water at this point should completely cover the fish. Add few more slit green chillies, for flavor.
7. Cover and cook. After 4-5 minutes, or when the water level has reduced to just about half, the curry is done.

Garnish with coriander. Serve hot with plain steamed rice. I bet, you will not forget this simple and flavorful fish curry. Even after you have have exceeded your appetite, you will not feel heavy, as the fish curry is so light!

Steamed Fish in Mustard Sauce [Just Fish - 1]

2008-05-02T23:01:00.000-07:00

There are some fish, specially the fresh ones that taste best with very less spices. This and the next recipe is made in such a way that the flavor of the fish is retained and not lost in several spices.

Both the fish recipes are made in typical Bengali style and one would prefer making (and eating) it this way, when fish is what you eat daily, I mean - almost!

Ingredients
Mustard Paste - 1 tbs
Fish - 4 -6 pieces
Green Chillies - 5-6 [or per taste]
Mustard Oil - 2-3 tspn [any other oil is fine]
Salt - to taste

Method
1. Grind Mustard (use paste, if available) with the green chillies and little water to make a smooth paste. The quantity of green chillies will depend on how hot you can eat.

2. In a bowl take the fish pieces, add the mustard green chillies paste, salt and the mustard oil and mix very nicely. If required, add some more oil and 1/4 cup of water. Let it rest for 15-30 minutes. [I usually am short of time, and cook instantly]

3. If cooking in Microwave:
Take a deep microwave bowl filled 3/4th with water. Tightly cover the other (smaller) bowl with fish mixture in the container filled with water, cover and steam in Microwave for 10 minutes.
4. If cooking in Gas (oven): Place the covered bowl with fish in a steamer, filled with water. Cook for 10 to 12 minutes.

Alternative, the fish can be cooked, with rice pot. Once done, the fish will be soft and succulent and the flavor will be so good, that you can eat the rice just with the flavor! Really :)

There will not be too much gravy - put the piece of fish with mustard sauce, on a plate of rice and serve. Enjoy!!!

Cantaloupe Strawberry Shake

2008-04-17T20:56:00.000-07:00

These days I am eating healthy or let's say, trying to eat healthy. So, today my hands were trying to reach the choco-chips ice-cream in my freezer. But, my conscious took me elsewhere and I, instead, picked strawberries and cantaloupe from my refrigerator. What then turned out was an instant concoction of flavor and color - a cool drink, that is healthy and delicious.
Ingredients
Cantaloupe - 1 cup [Diced]
Strawberry - 1 cup [hulled]
Milk - 1/2 cup
Sugar - 3-4 tsp
Ice, Cream [optional]

Method
1. Blend all the ingredients in a mixer into a fine smoothie
2. In a tall glass, add some ice, pour the shake and top with some cream
[Hulled Strawberry - with a knife make a round cut around the top of the strawberry and pull it up - the green leaves, along with the center white stem will come out. ]
Enjoy this healthy and cool drink on a summer evening!

Fish Chop [Fish Cutlet]

2008-04-05T14:23:00.000-07:00

One of the most interesting recipes of fish is the fish chop or fish cutlet. There are several variations of the same, and they all have their own contribution to the taste. However, I like the fish chop with minimal ingredient so that the flavor of fish does not get lost.

Ingredients
1. Boneless Fish Pieces [4-5 small pieces]
2. Boiled Potatoes - 2 Medium Potatoes
3. Chopped Onion - 1/4 of a large onion
4. Chopped Green Chillies - 8 to 10
5. Chilly Powder - 1/2 tsp
6. Ginger Powder - 1/2 tsp [optional]
7. Garam Masala - 1/2 tsp
8. Egg - 1
9. Corn Flour + Semolina / Bread Crumbs
8. Salt - to taste
Method
1. Boil the fish pieces in salt water, until they are tender
2. Mash the potatoes and the fish
3. Mix the remaining ingredients such that they form one big ball of mix
4. Take small dollops and roll them into smooth cylinders, or any desired shape
5. Roll them into beaten egg and cover with either corn flour / semolina powder mix or bread crumbs
6. Deep fry on low heat for 2-3 minutes and then on high heat
Garnish with onions and fresh coriander leaves and enjoy with spicy chutney. This can be served as a snack or a side with fried rice or pulao. Enjoy!!!

Fish - North Indian style

2008-04-05T12:35:00.000-07:00

I am so used to cooking Fish the Bengali style that I find it difficult to experiment much with fish recipes. However, I realize that Bengali style fish tastes best with Rice. Since, Shekhar prefers roti over rice, I often am in dilemma as to how should I cook Fish. This recipe is an attempt to make it such that it would taste very nice even with Roti. It is quite different from the typical Bengali way but, I am very happy with my experimentation and the final result.

Ingredients - Ground Paste
1. Few cloves of Garlic (approximately 7-8 large cloves), peeled
2. 3 inch fresh ginger, peeled
3. Cumin powder - 1 tsp
4. Black pepper - 1/2 tsp
5. Mustard seeds, ground - 1/2 tsp
6. Coriander powder - 1 tbsp
7. Salt, to taste
8. Water - enough to make the paste

Ingredients - Curry
1. Fish Fillet [I used approx 500 gms Cat Fish, carp or any other solid fish is fine]
2. Vegetable oil
3. Fenugreek Seeds - 1/2 tsp
4. Tomatoes, puréed - 2
5. Turmeric Powder - 1 tsp
6. Red chilly powder - 1tsp or to taste
7. Garam Masala - 1/2 tsp
8. Fresh coriander stalks and leaves, roughly chopped
9. Water for the gravy

Method
Simple :)
1. Make a paste with all ingredients specified for the ground paste. Keep aside
2. Shallow fry the fish pieces, coated lightly with turmeric and salt [optional, I like the fish light fried in the curry]. Keep aside
3. In a wok, heat some oil. Add the Fenugreek (methi) seeds
4. When they start to leave an aroma, and start turning brown, add the ground paste
5. Stir till the paste leaves oil [approximately 3 minutes]. Add a little water, if required
6. Add the Tomatoes, turmeric powder, chilly powder and garam masala and salt
7. Stir well till the tomatoes are soft and mix well with the spices
8. Add the fish pieces and cover them with the spices - let the spices immerse in the fish pieces
9. Add water to make a gravy of desired consistency, cover and simmer the fish in low heat for about 5 minutes.
10. That's It!!!
The curry leaves a very nice aroma and for those who do not quite like the smell of fish, while it is cooked or later, will find this recipe perfect. Enjoy with Rice or Roti - it tastes equally well with both!

1 -2 -3 Chikki [Peanut Candies]

2008-02-10T15:53:00.000-08:00

I have sweet tooth and often get the urge to eat something sweet. Whenever, I do not have anything available, I resort to my culinary skills. This chikki recepie is an example.

Ingredients
1. Peanuts [coarsely crushed] 2 cups
2. Jaggery [crushed] - 3/4 cup
3. Ghee [clarified butter] - 4 tsp

Method
1. Dry roast the peanuts
2. Melt jaggery in a thick bottomed pan, till just about brittle. To test, pour a drop of jaggery on a bowl - it should be brittle when cold within few seconds.
3. When melted, turn off the heat and mix the peanuts
4. Immediately transfer the mix on a greased tray and make a 1/2 inch flat layer
5. While still hot, mark square shapes with a sharp knife
6. After about 5 minutes, break into square pieces.
7. Store in closed jar.
Enjoy :)

Mustard Fish

2008-02-07T21:59:00.000-08:00

This is one of the easiest and very refreshing recipe of Fish. This is also a typical Bengali way of making the fish.

Ingredients
1. Fish [Carp] - 4/5 cleaned and cut pieces
2. Mustard Seeds - 1 tbs
3. Green Chillies - 7/8
4. Turmeric Powder - 1 tsp
5. Red Chilly Powder [optional] - 1/2 tsp
6. Salt to taste
7. Oil to cook

Method
1. Rub the fish pieces with some turmeric and salt
2. Shallow fry the fish in oil and keep aside
3. Meanwhile, in a grinder make a paste of mustard seed, 5 green chillies and salt
[I keep off the counter mustard powder / paste as well]
4. In a wok, heat some more oil
5. Mix the turmeric and red chilly powder with few drops of water. Add this to hot oil and stir vigorously
6. Add the Mustard paste diluted with 1 cup of water
7. When the gravy starts to boil, add the fish fishes and split green chillies
8. Let it simmer on low heat and under cover for 3-4 minutes
And the Mustard Fish is ready! Eat hot with steamed rice... The taste lingers in your mind for long after you are done eating :)

Aaloo Tamaatar - the all time favorite!

2008-02-07T21:28:00.000-08:00

One of my all time favorite vegetables is the "Aaloo tamatar ki rase waali sabzee" i.e. Potato and Tomato curry. I remember, as a child, I used to go to my neighbor's house just to have puri and this sabzee. I have not had the aloo-tamatar as tasteful ever!

I relentlessly keep trying and I have come pretty close. May be, one day my "Aloo tamatar will be as good as how "Amma Ji" used to make :)

Ingredient
1. Boiled and hand mashed Potatoes - 3/4 Medium Size
2. Chopped Tomatoes - 2
3. Chopped Onions - 1
4. Green Chillies - 2
5. Red Chillies - 2
6. Garlic and Ginger mince - 1 tsp
7. Red Chilly powder - 1/2 tsp
8. Turmeric - 1/2 tsp
9. Coriander Powder - 1/2 tsp
10. Cumin Powder - 1/2 tsp
11. Cumin - 1/2 tsp
12. Mustard Seeds - 1/2 tsp
13. Salt to taste

Method
1. In a wok, heat some oil
2. Add the cumin, mustard seeds and red chillies
3. As mustard starts to splutter, add the garlic and ginger and saute some more
4. Add onions and fry till golden yellow
5. Add the spices from 7 to 10 and salt. Mix well
6. Next add in the chopped tomatoes and let the mixture simmer in low heat, under cover for 2-3 minutes
7. Add the Potatoes and mix well. Cook on low heat for another 2 minute, before adding 1 cup of water
8. Let the vegetable simmer for 4-5 minutes and cook on low heat, until desired consistency is reached.
Garnish with Coriander and Green Chillies. Heat hot with Chapatis... I will!

Karela Bharta [Experiment with Bitter Gourd]

2008-02-07T21:09:00.000-08:00

Another experimental recipe from me. Like, Baigan Bharta, this recipe is made with Karela (Bitter Gourd)

Ingredients
1. Bitter Gourds [Karela] - 2 or 3
2. Green Chillies - 10/12
3. Tamarind Pulp - 1 tbs
4. Salt to taste

Seasoning
5. Oil - 1 tbs
6. Mustard seeds - 1 tsp
7. Red Cilly - 2/3

Method
1. In a food processor, grind gourd pieces, tamarind, green chillies, and salt into a fine paste
2. In a wok, put some oil and add Red Chillies and Mustard seeds
3. When mustard seeds start to splutter, add the ground paste
4. Simmer the mixture, until it become of thick consistency and starts leaving the surface of the wok.

Alternatively,
1. You can char the gourds on oven before grinding
2. You may want to leave the gourd in salt water for a day before preparing
Eat with chapati, by itself or as a chutney. This is also good for Diabetic patients who have bitter gourd regularly in their diet. Like my Dad ...

Cheese and Chilly Spread

2008-02-07T19:27:00.000-08:00

Food industry lost one great player when Shekhar decided to become a techie!

Having said that, let me share an interesting spread that Shekhar made in 5 minutes...

You will need
1. Grated Mozzarella / Monteray / Mixed cheese - 1 small bowl
2. Green Chillies - 10/12 [depending on your taste]
3. Garlic - 5-6 cloves
4. Crackers
5. Bread

How to Make
1. Coarsely ground the chillies and the garlic
2. Mix nicely the grated cheese, ground chillies and garlic and salt
3. Microwave for 1-2 minutes, right before serving

You are done!
To eat, you can spread the mix on a cracker and cover it with another. Microwave the cracker pairs for 30 second. The cheese will stick the crackers together! Enjoy your snack :)

You can also spread the mix on toasted bread and top with onions / tomatoes for a hot and spicy breakfast / brunch that melts in your mouth!

No food?

2008-02-06T11:55:00.000-08:00

Whatever is the matter with me... am I not cooking much lately? hmmm may be not :)

I better turn to my kitchen ... if not for anything else, but for the sake of this blog :)))

Chicken Biryani

2008-01-19T09:16:00.000-08:00

Chicken Biryani is an elaborate recipe of Chicken. After watching the movie "Cheeni Kum" I am really tempted to learn the basics and varities of chicken biryani. However, for now, I share an easy, yet delicious way to make the Chicken Biryani - my style. This takes me about 20 minutes of preparation and 40 minutes of total cooking time. So, in one hour, you can prepare a dinner that is sumptuous and tasteful as well.

Ingredients
I am listing the ingredients as they would be used.

Part I - Vegetables
1. Onion
2. Garlic
3. Ginger
4. Green Chillies
5. Tomatoes
6. Mint Leaves

Part II - Spices
1. Turmeric - 1/2 tsp
2. Chilly Powder - 1/2 tsp
3. Coriander Powder - 2 tsp
4. Garam Masala Powder - 1/2 tsp
5. Biryani Masala Powder - 2 tbs

Part - III
Whole Garam Masala
[Cardamom, Cinnamon, Cloves, Star Anise, Black Pepper, Bay leaves] -1/4 spoon of each
Part - IV
Rice - 3 cups
Chicken - 3/4 Kg [12-14 medium pieces]
Milk - 1/2 cup
Safron - 1/2 tsp
Salt - to taste
Oil - to cook
Ghee / Butter - to garnish

Method
STEP I - Making of the gravy

1. Wash and keep the rice soaked, while you are preparing the chicken
2. Wash and cut the chicken into bite sized pieces
3. Slice and chop all the vegetables in Part I [long and thin slices of onions and ginger/garlic/green chilly juliennes]
4. I use dry and crushed mint leaves. If you are using fresh mint, chop and lightly suate them and keep aside
5. In a deep cooking pan, heat oil [Fry 1/4 of the onions and keep aside for later use]
6. Saute all the vegetables other than tomatoes in Part I. The onions should turn golden yellow
7. Next add all the Spices in Part II and fry some more.
8. Now add tomatoes and cook some more, till the tomatoes start to loosen up
9. Take this mixture off the heat, let it cool, add the mint. Grind this mixture into a fine paste (add some water, if needed)

STEP II - Preparing the Chicken
Pre-heat the oven at 250 F. Meanwhile, do the following:
1. In a v.deep oven safe cooking pan, heat some oil
2. Add the whole garam masala in Part III
3. When they start to splutter and you get a nice aroma, add the ground paste (made above)
4. Add the chicken pieces and stir nicely and smoothly
5. Add salt (and a little water, if needed). Let it simmer on low heat till the chicken is little tender (not cooked)
6. Meanwhile, half cook the rice with water, safron strands , milk and 1-2 cardamom grains. [I microwave for 4 minutes on a low power]
7. Layer the semi-cooked rice with the Chicken and gravy, add a layer of fried onions (if you have kept some aside). The layer should be - Chicken -> Rice -> Chicken -> Rice -> Onions -> Rice
8. Put some dollops of Ghee / Butter on the top.
9. Cover and cook in the oven for 30 minutes.

Garnish with fresh coriander, onion slices and slices of boiled eggs. Mirchi ka salan is good accompaniment for Biryani. You can find the recipe here. But, you can very well serve the biryani with yogurt. I usually beat the yogurt with some cumin and chilly powder and salt.
I hope you like it! Enjoy :))

For Makar Sankranti - A bengali sweet (Pati Shapt)

2008-01-14T22:44:00.000-08:00

Sankranti reminds me of two things - "patishapt" and "Til laddu". "Patishapt" is a sweet crepe filled with coconut stuffing. My initial take was that one had to be really a specialist to make good patishapt, something that I definitely was not. And then, I got married and then I came seven seas across and then, I yearned for this and many such traditional dish and then my mom stopped making them back at home, because none of us siblings were with her. And it was then that I decided, I need to try! And I tried.

To my utter dis-belief and my mom's immense pleasure, I can make very decent patishapt. Not like ma, but close :)

Below, I am listing the ingredients and the method. Remember, I usually eyeball the measures. So, keep caution.

Ingredients
For the crepe
1. All Purpose Flour - 4 cups
2. Semolina (Sooji) - 1 cup
3. Milk - 1 Cup
4. Sugar - 2 tsp

For the filling
1. Grated Coconut - 1 cup
2. Milk - 2 cups
3. Sugar - 1/2 cup
4. Crushed Cardamom - 1/4 tsp
5. Raisins
6. Can also use Khoya for richer taste (1/2 cup)

Method
1. Make the batter for the crepe by mixing all the ingredients together. You may like to let it sit for about an hour (i make instant)
2. Make the filling by heating on low heat all the ingredients. Keep stirring and it is done, when all the milk has been absorbed by the coconut and a thick consistency is formed.
3. In a flat pan, grease some oil (or ghee)
4. On low heat, with a deep ladle, pour a dollop of the mix and spread it into a medium circular shape
5. Flip upside down, when lightly brown.
6. Turn back once again and put the filling mixture in one straight line in the center of the crepe.
7. Slowly roll the crepe (like an omellette) and remove from the heat
8. Repeat this for the remaining - till the batter gets over or the filling :)
This is simply delicious ... it looks like a time consuming and a difficult process. But, I made it in less than 30 minutes.*

This one, for the traditions!
* My camera was not ready, so I borrowed this image from a website, which looked very much like the ones that I made.

Spicy Lemon Chicken

2008-01-02T23:25:00.000-08:00

Chicken is my favorite and I like all kinds of chicken recipe. Today, to avoid making an elaborate meal, I just took few chicken pieces of my freezer and made this spicy treat for myself. This can be a very good appetizer, easy to make and a delight to taste buds.

Ingredients
1. Chicken Pieces [8-10]
2. Lemon Juice [2 tbs]
3. Cayenne Pepper (Red Chilly) [1 tsp]
4. Seasoning Salt [1 tsp]
5. Garlic [6-8 cloves]
6. Parsley [1 tsp]
7. Butter/Oil [1 tsp]

Method
1. Mix the chicken pieces with the ingredients from 2 to 6
2. Put the chicken in a greased baking pan and bake in a pre-heated oven for 20 minutes at 350F.
3. Remove from the oven, baste the chicken with some more butter and turn the pieces. Put in the oven for another 5 minutes
Serve hot with some onion rings and sauce.

Jelly Rolls

2008-01-02T22:59:00.000-08:00

I had a family visiting with their kids. And I wanted to make something that would be sweet and fun for them. I browsed through the ingredients in my refrigerator and the idea to make this jelly rolls clicked instantly. This is how, I made it ...

Ingredients
1. Any Jam in the refrigerator (I used Stawberry Jam)
2. Shredded Coconut
3. Sugar
4. Spring roll Sheets

Method
1. In a bowl, mix well ingredients from 1 to 3
2. Spread the jelly mix on the spring roll sheets
3. Roll into tight cylinders
4. Arrange in a baking sheet and bake in a pre-heat oven for 10-15 minutes at 350 F
Store in a tight fitted jar. Kids will freak out on this home made jelly rolls.

Methi Paneer

2008-01-02T22:18:00.000-08:00

I tried this paneer recipe, quite as an experiment and to avoid shedding tears ...errr cutting onions. Made with minimum ingredients and very few spices, this delicious recipe takes 5 minutes of preparation.

Ingredients
1. Paneer [250 gms]
2. Tomato Puree [1/2 cup]
3. Butter [2 tbs]
4. Fenugreek leaves (fried kasuri methi) [1 tbs]
5. Red chilli powder [1/2 tsp]
6. Green Chillies [3-4]
7. Garam masala powder [1/2 tsp]
8. Yogurt [1/2 cup]
9. Salt as per taste

Method
1. In a pan, melt the butter and add the ingredients from 1 to 6 above
2. Let it simmer for 4-5 minutes
3. Mix the yogurt with the garam masala powder and add to the pan
4. Cook further for 2-3 minutes
5. Finally, add the paneer pieces and cook for a minute
Enjoy the paneer with hot rotis !

Sweet Bread Sticks

2008-01-02T21:50:00.000-08:00

This is a very interesting snack that you can be added to the party platter. Especially, kids can make this treat themselves ...

Ingredients
White Breads [8-10 slices]
Thickened (condensed) Milk [1 cup]
Sugar [1 tbs]
Grated Coconut [1 cup]

Method
1. Cut the dark sides of the breads
2. Cut the bread slices in long vertical strips
3. Dip each stick into the sweetened milk
4. Dress them with the grated coconut
5. Arrange them in a lightly greased baking pan
6. Bake in a pre-heated oven at 350 F for 10 minutes, or until the breads turn slightly brown
This is a sweet and crunchy finger food, extremely easy to make and can be enjoyed at any time.

Plum Cake

2008-01-02T21:01:00.000-08:00

I recently made this, very easy to make, plum cakes - a mixed bag of sweet and tangy flavor...

Ingredients

All purpose flour [2 cups]
Sugar [2 cups]
Butter / Oil [1 cup]
Eggs [3]
Baking Soda [1/2 tsp]
Baking Powder [1/2 tsp]
Ginger Powder [1 tsp]
Chopped nuts [1/4 cup]
Salt [1/2 tsp]
Chopped Plums [1/2 cup3]
Raisins (optional)

Method

Sift flour, with baking powder, baking soda and salt. Blend together oil, sugar and eggs with the flour mix. Beat until blended. Add the plums and mix well. Mix in the nuts. Put in greased baking pan and bake at 300 degrees for about 1 hour
Optionally, top the cake with some whipped cream and Enjoy

Soup À la leftovers

2007-12-27T17:25:00.000-08:00

Another experimental dish that just turned out great! Well ... let's just cook :)

Ingredients
1. Daal (cooked lentils) [1 cup]
2. Rotis [2-3]
3. Butter Milk [2 cups]
4. Water [1 cup]
5. Black Pepper
6. Salt
7. Butter [ 1tsp]

Method
In a grinder, mix all ingredients from 1 to 4 into liquid consistency. Slow-cook the mix for about 30 minutes. This can also be cooked in an oven for 30 minutes on 300F. When the liquid has reduced to half and the desired consistency has reached, serve hot. Top it with a dollop of butter and sprinkle crushed black pepper.
All the ingredients are usually available at home. The leftover lentils have the necessary spices and onions and tomatoes, which will add to the taste. This soup is easy to make and the taste is perfect for winter dinners.

Lauki Chilka Bhaja ... A bengali dish

2007-12-27T12:29:00.000-08:00

Bengali Cuisine is very elaborate, even the everyday food. One of the typical accompaniment of the food is a fried dish to be had along side rice and daal. Also, known as a "Bhaja", this is usually a deep fried vegetable (or fish) by itself or battered with Bengal Gram paste.

Chilka is the skin and Lauki Chilka bhaja is the fried skin of Bottle Gourd. I have not had it any where else outside of my house. But, it tastes simply delicious... at least, people who have a taste for Bengali food will love it!

Ingredients
1. Lauki Skin [of 1 Gourd; remember, we made a lauki dish earlier, preserve the scrapped skin]
2. Poppy Seeds [2 tsp]
3. Potato [1 large]
4. Oil for frying
5. Ghee to garnish
6. Cumin [1 tsp]
7. Turmeric Powder [1/2 tsp]
8. Green Chillies [6-8]
9. Salt

Method
1. Cut the scrapped skin of lauki in julliens.
2. Cut the Potato in fine gingerly juliens. First remove the potato skin and cut fine round slices of potato. Then take a bunch of the round slices and cut them lengthwise finely
3. In a wok, heat some oil and let cumin splutter
4. Add the potatoes and turmeric and cover the wok. Let is cook for 1-2 minutes
5. Add the Lauki (gourd) skin and mix the vegetables.
6. Add salt and cuddle the vegetables to the center of the wok and cover and cook on low heat for another 2-3 minutes
7. Add the poppy seeds and mix well. Stir the vegetables and fry for a minute or so.
8. Finally, add the slit green chillies and stir in ghee and cover for another 3-4 minutes or till the potatoes are tender.
Serve hot with Daal and rice. This tastes very well with hot rice and ghee. This can also be had with Roti, I learned it from Shekhar... but, not a recommended practice :)

Daal - Lauki [Bottle gourd with lentils]

2007-12-26T21:41:00.000-08:00

This is a variation to the usual lentils that is made almost everyday in Indian menu. Adding lauki (bottle gourds) not only adds to the taste of the dish but also adds vegetable to the diet.

It is very easy to prepare, read below to know how.

Ingredients
1. Lentils (Chana or Tuar) [1/2 cup]
2. Lauki [1/2 of 1 small]
3. Onion [1/2]
4. Tomato [1]
5. Garlic [2 clove]
6. Red Whole Chilly [3-4]
7. Cumin [1 tsp]
8. Mustard Seeds [1 tsp]
9. Turmeric Powder [1 tsp]
10. Red Chilly Powder [1/2 tsp]
11. Salt
12. Ghee [1 tsp]

Method
1. Scrap the Bottle Gourds and cut them into small cubes. Boil them with a little salt
2. Pressure cook the lentil with double the quantity of water and pinch of turmeric and salt
3. In a wok, let the whole red chillies, mustard seeds and cumin seeds splutter in oil.
4. Add the garlic cloves and chopped onion
5. Once the onion starts to turn golden yellow, add the turmeric powder and red chilly powder
6. Stir for 2-3 minutes and then fold in the chopped tomatoes
7. Cook cover for a minute and add the boiled lauki and mix it with the spices
8. Add the boiled lentil along with the water in the pressure cooker
9. Add salt and let it simmer for 4-5 minutes
10. Just before removing from the heat, add 1 tsp of ghee

Additional Tip
You may add sambhar powder with the spices to make sambhar daal. The picture below shows the Sambhar Daal with Lauki.

Serve hot with Rice or Roti. Enjoy!

Sweet Mango Pickle

2007-12-26T21:35:00.000-08:00

This is one of my favorite recipes - impossible to find in any restaurant or shops. And I have not met with anyone as yet, who could make it the way Ma makes it. Most recently, in an attempt to search for the recipe online, I stumbled upon this site and to my genuine pleasure, I found the recipe quite close to how Ma would make it. Later, I called up Ma in the evening and got her recipe that was a little different as mentioned in that site. However, when I made it, I was amazed by the fact that I came very close to how Ma would make it. Here it goes ...

Ingredients
1. Raw Green Mango [1 large mango]
2. Jaggery [Crushed in 1 cup]
3. Whole Red Chilly [3-4]
4. Panch Phoran* [2 tsp] [Read below for more info]
5. Oil [2 tsp]
6. Salt

Method
1. Peel and cut the mango into small pieces
2. Rub salt to the mango pieces and keep aside for 2-3 hours
3. In a wok, heat the oil and add the Red Chillies and Panch Phoron
4. When the Panch Phoron starts to splutter, add the mango pieces
5. Stir them in the oil for 3-4 minutes and then add the Jaggery
6. In low-medium heat, cook the mango - jaggery mixture until the jaggery melts completely and the mixture becomes sticky. The mangoes should also soften by now
7. Remove from heat and let it cool. Store in air tight container

Don't wait, just take one mango piece and indulge yourself completely in the sweetness of this pickle. This can be enjoyed with Paratha by itself or as an accompaniment to any food.
This is sweet dish, made out of something that is not typically sweet and no points for guessing it correct, Shekhar does not like it! One of his fundas, where he does not like distortion of a food from its normal behavior ... for example, Puran poli is sweet roti and he does not like it.... eh !
*Please Note
I was waiting for a recipe to include Panch Phoron, a spice mixture that is used in typical Bengali vegeterian dishes. It has a unique flavor and is used for the sole purpose of flavor. More information on Panch Phoron can be found here. In subsequent posts, I will add recipes that require Panch-Phoron. However, for this sweet pickle, if Panch Phoron is not readily available, you can simply use fennel seeds. According to my Ma, you can lightly fry and grind the fennel seeds and add the powder to the mango- jaggery mixture in the wok.

Bharma Karela [Bitter Gourd / Melon]

2007-12-26T14:50:00.000-08:00

Bitter Gourd, as the name suggests is Bitter in taste. Even watching my dad, who is a diabetic, eat 2 boiled bitter gourds everyday with ease, did not encourage me to try out the bitter gourd. Fried bitter gourd was a part of my meal, every other day, which I ingested as a medicine. But, in North India, they make "Bharwa Karela", and this preparation is one of my favorites. I learned making this, after I got married. Of course, Shekhar likes bitter gourd, any which way!

Ingredients
1. Bitter Gourd [4 medium sized]
2. Onion [1 large]
3. Green Chillies [8 -10]
4. Turmeric Powder [1/2 tsp]
5. Red Chilly Powder [1/2 tsp]
6. Coriander Powder [1 tsp]
7. Amchoor Powder (Dry Mango Powder) [1 tsp]
8. Garam Masala Powder [1/2 tsp]
9. Cumin [1 tsp]
10. Mustard Seeds [1 tsp]
11. Salt to taste
12. Oil

Preparation [at least 4-6 hours before, overnight is best]
1. Scrap the outer skin of the bitter gourds, make one vertical slit in each of them, scoop out the seeds and rub salt all over and inside the bitter gourd
2. Preserve the scrapped skin and the seeds aside
This preparation will remove the bitterness from the gourds.

Method - Stuffing
1. In a wok, heat the oil
2. Add cumin and mustard seeds and fry till they start to splutter
3. Add the chopped onions and green chillies and fry till golden yellow
4. Add the spices from 4 to 8 and mix well. Add salt
5. Sauté for another 3 -4 minutes and turn off the heat

Method - Frying the Karelas (Gourd)
1. Stuff the Gourds with the filling. Preserve the left over stuffing aside
2. Tie each gourd with a thread as shown in the picture below
3. Deep fry the tied-up gourds
4. Fry the scrapped skins and seeds in the hot oil. Take them off the oil, when the scrapped skins are crisp
Serve the gourds on a bed of left over fillings and the crispy fried gourd skins. Eat hot with roti.

Gajar Ka Halwa [Carrot Dessert]

2007-12-25T21:22:00.000-08:00

My fondest memories of winters from past is of "gajar ka halwa". Winter would bring those juicy carrots in the market and at home, it would be a perfect division of labor. My dad usually bought the finest of carrots, never less than 2 kilos and of course, a good bargain. My job was to grate the carrots (whenever, I wanted to give up, I faked bruising my hands with the grating board and my Dad usually took over). And my Mom used to stand for 30 minutes or so next to the wok, stirring the milk and the carrots to make the delicious "Gajar ka Halwa".

This is also one of those dishes that Mom used to make "just to bring that sparkle in my eyes". And that makes it so special ...

Today, when carrots are available all through the year, the "all so special" feel about it is kinda gone - but, it still remains my favorite sweet dish. Let us start cooking now ... or what?
Ingredients
1. Carrots [1 lb]
2. Ghee [1/4 cup]
3. Milk [2 cups]
4. Sugar [1 cup]
5. Blanched cashews, raisins, almonds [1/4 cup] - optional

Preparation
1. Wash and peel the outer skin of the carrots
2. Grate the Carrots. [I use food processor these days]
3. In a bottomed saucepan, heat the ghee and fold in the grated carrots
4. Stir the carrots for about 3-4 minutes or until the ghee and carrots have nicely mixed
5. Pour the milk and stir occasionally till the milk starts thickening (on a medium heat)
6. Keep an eye because as the milk starts thickening, you will need to stir continuously
7. Add the sugar and stir some more
8. You may want to add some more ghee at this point of time depending on your appetite for ghee.
9. Once all the milk is condensed and the ghee starts oozing out, the halwa is complete. It will be of thick consistency
Serve hot, garnished with dry-fruits. You may preserve the halwa in refrigerator until consumed in a day or two. But serve hot each time - it tastes best when hot.
Additional tips
1. The more the ghee, the tastier is your halwa - but remember the fat quotient!
2. You may add some Khoya to add to the richer taste. If you have some sweets in your refrigerator like Kaju Katli, Milk Barfee - add 2-3 pieces of the same to the halwa - This will add to the thickening of the milk and replace the khoya.

Enjoy the delicious treat !

Yummy Chicken Sticks

2007-12-18T17:09:00.000-08:00

This is a very interesting finger food and can be served with your drinks. Easy to make, and delicious to eat!

What you will need:

1. Chicken.
Breast Pieces cut in thin stripes. You can have about 4 stripes from one regular sized chicken breast piece. Glaze lightly the chicken stripes in 1 tbs melted butter.

2. Batter.
There will be a dry batter made with the following:
- Red Pepper [1 tsp]
- All purpose flour [2 tsp]
- Black Pepper [1 tsp]
- Grated Parmesan Cheese [2 tsp]
- Lemon Zest [1 tsp]
- Salt [to taste]

Preparation
1. Pre-heat the oven to 350F
2. In a plastic pouch, put all the dry ingredients and shake well
3. Put the glazed chicken in the pouch and shake again - rigorously
4. The shaking will cause the batter to nicely coat the chicken stripes
5. Put the coated chicken stripes in oven for 10 minutes
6. Take tha chicken pieces out. They will be almost done. Glaze them thoroughly with some barbecue and spicy sauce on all the sides
7. Put the chicken back in oven and bake for another 5 minutes

Bake the chicken right before you are ready to serve, because you will not be able to resist the spicy and hot chicken for long!

PS: You can use this chicken in the quesadilla recipe, I have mentioned earlier 0r as a filling for sandwich.

Baked Spicy Fish

2007-12-18T16:14:00.000-08:00

This is a very easy to make fish dish and it tastes awesome. It will take about 5 minutes to prepare and about 10-12 minutes to bake.

You can use sea-food spice powder to coat the fish. You can get this in any store in the Asian food section. Do not worry, if you do not have it. Follow the recipe below:

Steps
Pre-heat the oven to 350F

Mix the following ingredients together -
1. Red Pepper flakes [2 tsp]
2. Thyme [1 tsp]
3. Rosemary [1/2 tsp]
4. Black pepper [1/2 tsp]
5. Onion Powder
6. Garlic Powder
7. Salt to taste

Rub the fish fillets with the spice mixture above. Next, baste an oven proof base and put the fish fillet. Squeeze 1/2 lemon juice and cover the fish with fresh parsley and mint herbs.

Bake the fish for 8 minutes. Turn the fish once and bake for another 4 minutes. Remove the herbs from the fish and serve in a platter.
The fish should be juicy and soft and it should melt in your mouth when done!

Quick Quesadilla

2007-12-18T13:25:00.000-08:00

This is a simple recipe to make quesadilla at home. It turns out pretty fine, the first time. A quesadilla is a toasted tortilla with melted cheese inside. Infact, 'queso' in Spanish means "cheese". Tortilla is the base used to make the quesedilla, and is usually made with corn flour. I used regular and jalepano tortillas in this recipe.

You can stuff a variety of fillings in the Quesadilla, however, this is not a requirement. In this recipe, I am making Chicken Quesadilla.

You will need:

1. Tortillas

2. Grated Cheddar Cheese

3. Grated Monterey Jack Cheese

4. Olive rings [Optional]

5. Bell Pepper rings [Optional]

6. Grilled Chicken breast pieces

Steps to make Quesadilla

1. Pre-heat the oven at 300F

2. In a working board, place the tortilla

3. On half side of the tortilla, top generously with Grated Cheese

4. Spread the chicken pieces, olives and pepper rings on the cheese. Sprinkle some more cheese

5. Fold the tortilla to cover the stuffings, quite like an omlette

6. You may combine some salsa to the stuffing.

7. Place the stuffed tortillas in the oven and bake for 3-4 minutes, or untill the cheese has melted and the tortillas are crispy

8. Once, out of the oven, cut each quesadilla into wedges. Three wedge per quesadilla is the ideal size.

The chicken stuffing can be bought from frozen food section of any food store. Or, you can make them at home as described here.

Server with Guacamole, sour cream and Salsa for a delicious meal.
You can make quesedillas with variety of stuffings, including, shrimp, other meats or vegetables.

Enjoy!

Black - Dry Garbanzo - Pindi Chana

2007-12-13T16:21:00.000-08:00

This is the Garbanzo (chick-peas) recipe with a twist!

Ingredients
1. Chick Peas 2 cups
2. Whole Garam Masala (Spices) [3-4 cloves, 3-4 cardamoms, 1" cinamon, 1 Bay leaf, 2 Red Chillies]
3. Chopped Onions [1 large]
4. Chopped Tomatoes [2]
5. Ginger Paste [1 tsp]
6. Garlic Paste [1 tsp]
7. Turmeric Powder, Chilly Powder, Cumin Powder, Coriander Powder [1 tsp each]
8. Garam Masala Powder [1 tsp]
9. Salt to taste
10. Dry Amla [Indian Gooseberry; 1 Amla broken into pieces]
11. A tea bag or 2 tsp tea in a porous pouch.

Pre-preparation
The Garbanzo Beans need to be soaked over night before they are ready for cooking. To speed up the process, wash and soak the beans in hot water. 2 Cups of water for 1 cup of peas. Add a pinch of salt to the water.

On the day of cooking, boil the already soaked peas with the Amla pieces and Tea Bag - in Microwave for 10 minutes or for 3 whistles in a pressure cooker. The peas should be soft enough to get mashed when pressed with fingers. Do not drain away the water used for boiling.
The tea will add to the dark color and the amla will add a sour-tangy flavor of the peas. The water will be added to the gravy.

The difference in the color can be seen in the image below:
Preparation
1. In a wok, heat some oils and add the whole spices [ingredient no 2] and let them to splutter
2. Add chopped onions and ginger-garlic paste. Stir well
3. When the onions look golden yellow, add the dry spices [ingredient no 7]
4. Stir and mix the onions with the spices.
5. Now, add the chopped tomatoes and fry some more.
6. When the gravy is almost ready, add the chick-peas and mix well.
7. Gradually add the water (that was used for boiling) to the wok.
8. Add salt to taste. Add the powdered garam masala.
9. Cover the wok and let it cook on low heat for 5 minutes
10. Keep it on heat until desired consistency is reached

Serve Hot
Garnish with Onions, wedge of lemon and tomato slice. A dollop of butter will add to the Steam! Serve hot with Rotis

A Turnaround Dinner [Chicken Fried Rice]

2007-12-13T15:13:00.000-08:00

A turnaround dinner??? Yes, when instead of 'Kichdi' you have a 'Chicken Fried Rice with Red Wine' served on a candle lit table', a turnaround dinner is in the making! After all, December brings in Romance in the air, why not get some of it to your dinner table :)

The story. One look at the refrigerator and I knew that it has to be Khichdi tonight. With 1/4th of capsicum, 3-4 mushroom cuts, 3-4 florets of cauliflower, 1 egg and 2 pieces of chicken in the refrigerator, neither could I make a veggie side nor a non-veg side! But, wait a minute ... 1/4th of capsicum, 3-4 mushroom cuts, 3-4 florets of cauliflower, 1 egg and 2 pieces of chicken? Enough, when all taken together, right?. And here I go ... making an interesting Chicken Fried Rice.

The Preparation
1. Steam rice for two people, the usual way
2. Cut the two chicken pieces into small bite sized cubes. It will be about a small bowl. Mix black pepper, red pepper flakes and a pinch of salt
3. In a pan, heat some oil and stir fry the chicken pieces for 3-4 minutes. Cover for 2 minutes and stir again. Add 1 tbsp of sriracha sauce. If you do not have this - add a spicy sauce that you may have at home. This is just to add spice to the chicken. Stir some more
4. At this point, add 1/2 a cup of red wine and stir again. Cover the pan for 2 more minutes. By now, the chicken will be done and will have absorbed all the flavors.
5. Take the fried chicken out of the wok
You get the point - you can serve this as an appetizer in a party by itself!
6. In the same oil, scramble the egg. When done, take out of the wok.
7. Take a deep bottomed wok, add 2 tbsp oil. Add some whole spices (3 cardamom, 3-4cloves, 1/2 tsp black pepper, 1"cinnamon, 2 red chilly)
8. When the spices start spluttering, add finely chopped onions (1/2 onion) and 1 tsp ginger paste. Stir and mix nicely
9. When the onions start glazing, add the cut vegetables. Stir and cover for 2 minutes
10. Add 2 tsp 'Sriracha Sauce' and mix the vegetables nicely.
11. Mix the chicken pieces and scrambled eggs. Add some red pepper flakes and salt to the mixture in the wok. Stir some more
12. After 2 minutes, mix the steamed rice and stir nicely, mixing the rice to the vegetables and the chicken
13. Add 2 tsp of Ghee on top of the rice. This adds to the flavor of the recipe. Cover the lid of the wok and lower the flame. Keep it on heat for another 2-3 minutes.

The grand finale
Garnish the Fried Rice with some mint twigs. Pour yourselves some nice red wine and light a candle. You are all set for a romantic dinner :)

Crispy Spicy Eggplant

2007-12-13T14:32:00.000-08:00

This is an extremely easy to make recipe that can be quickly added as a starter to your menu. And believe me, the taste is yummylicious!

What you need
1. Chinese eggplant [2 average sized eggplants will make approximately 20 pieces] cut horizontally, a diagonal cut as shown above will add to the drama!
2. Cayenne Pepper
3. Parmesan Cheese
4. Sun Dried Tomatoes
5. Salt to Taste
6. Oil [for basting]

Let's get Started
1. Pre-heat the oven to 350F
2. Spray some oil on an oven proof tray [ you can use a cookie sheet]
3. Spread the cut eggplant pieces on the sheet keeping small distance between each pieces
4. Spray some cayenne pepper and salt on each eggplant piece. Turn them and repeat the same on the other side. Now the eggplants will be nicely coated with pepper and salt
5. Pour few drops of oil on each pieces
6. Keep in oven for 15 minutes
7. After 15 minutes, take out the eggplants. They will be almost cooked by now.
8. Top a tsp of Sun Dried Tomato on each piece and cover with shredded Parmesan cheese
9. Put the tray back in oven and keep it for another 10-15 minutes.
Serve hot.
This is a very easy and delicious starter. If you have kids, encourage them to make it :)

Mirchi ka Salan [Chilly in Tamarind Sauce]

2007-12-12T15:09:00.000-08:00

Even though the main ingredient of this recipe is chilly, the gravy is not hot. And this makes for a very interesting combination taste ranging from "hot to sour", a pleasant surprise for your palate.
Ingredients
1. Chillies [can choose from different varieties] - 20 pieces
2. Onion - 1 mid-sized onion
3. Grated Coconut - 1 small bowl
4. Tamarind [diluted in 1/4 cup water] - 2 tspn
5. Methi [Fenugreek Seeds] - 1 tspn
6. Coriander Powder - 2 tspn
7. Chilly Powder - 1 tspn
8. Turmeric Powder - 1 tspn
9. Cumin Powder - 1 tspn
10. Ginger - 1"
11. Mustard Seeds - 1 tspn
12. Red Chilly - 2
13. Salt - To taste

Preparation
Wow, after that long list of ingredients, we better get started cooking. Prepare the following before you start making the curry
1. Fry chopped onions, drain and keep aside
2. Split the chillies and lightly fry them in the same oil
3. Fry the methi dana and coconut and keep aside
4. In a grinder, grind the fried onions, coconut, methi and all ingredients from 2 to 10

Gravy
1. Heat oil in a wok
2. Add Mustard Seeds and Red Chillies, broken into two
3. When the mustard starts to splutter, add the coconut-tamarind paste, made above
4. Stir the mix and fry for a minute
5. Add the green chillies and stir for another 3 minutes
6. Add a little water and salt to taste
7. Cover and let it simmer for another 3-4 minutes, or the desired consistency is reached

Tastes equally well with rice or roti. N'joy!

Spicy Crab Curry

2007-12-08T23:16:00.000-08:00

Out of curiosity, I browsed the Internet for different varieties of crabs. And interestingly, my search revealed that what I thought was a crab recipe, actually was not! Because ... "King Crab", the key ingredient of my recipe today, I just found out, does not belong to the Crab Family. However, the similarity is so much that "The UK Food Standard Agency allows king crabs to be sold as "crab", but this practice is not followed outside the food industry."

Well, good enough for me ... after all, "whats there in a name"! And now back to the delicious Spicy Crab recipe, made with, you guessed it right - King Crabs.
Getting the Crabs Ready
I usually buy the cooked crab feet and claw pieces. However, if the crab is not cooked, boil it in water with a pinch of salt for about 8 minutes. Depending on your preference, break the crab feet in sizable pieces.

For this recipe, I am using 1/2 Lb cooked crabs.

Getting the Spices Ready
All the spices used in the recipe are shown in the picture above.

Dry grind the following ingredients:
- Dry Red Chilly [8-9]
- Garlic Cloves [8-10]
- Ginger [1"]
- Cinnamon [1"]
- Cumin Seeds [1 tsp]
- Fennel Seeds [1/2 tsp]
- Black Pepper [1/2 tsp]
- Grated coconut [1/2 cup]
- Onion [1 large]

Making the Curry
1. In a wok, heat some oil.
2. Saute' the crab pieces for a minute.
3. Add 2 chopped tomatoes to the wok and saute for another 3 minutes.
4. Add the ground spices to the crabs in the wok and stir for about 3-4 minutes or until the spices and crabs mix well.
5. Pour 1 cup water and add salt according to taste. Cover the wok and cook under medium heat for 5 minutes.
6. Finally, remove the cover and cook the curry, until desired consistency is reached. Keep stirring occasionally so that the gravy does not stick to the bottom of the wok.

Grand Finale
Serve the steaming, spicy crab curry with plain rice. Enjoy!

Easiest Roasted Chicken

2007-12-02T20:33:00.000-08:00

This is a very easy-to-make roasted chicken. The return on investment (time and effort) here is huge!!! Here comes my recipe.
Preparation

1. First of all pre-heat the oven at 450F
2. Wash and dry the chicken properly
3. Baste the chicken on all sides with oil / butter
4. Rub all sides of the chicken with seasoning salt and black pepper
5. Poke the chicken with a fork
5. Keep aside for 20 minutes

Roasting
1. The oven must be hot by now. In an oven proof tray, put the chicken and let it roast for 15 minutes.
2. After 15 minutes, take the chicken out. It will be almost done. Baste all over the chicken with the chicken juice in the tray and sprinkle some thyme or rosemary over the chicken. Roast again for 3-5 minutes

A delicious chicken roast is done. And this, while you were watching that favorite show on your television, or blogging about tradition chicken curry :)

Traditional Chicken Curry

2007-12-02T19:52:00.000-08:00

This is the chicken curry, my Mom would make every Sunday and I still love this recipe better than any other chicken preparation. And of course! Like all my recipes, this is very simple to make.

Marinate the Chicken
1. Wash and dry the chicken pieces
2. Take 1 tbspn of cooking oil, 1 tspn turmeric, 1 tspn red chilly powder, 1 tspn of coriander powder, 2 tspn of garlic flakes, 1 tbsn of yogurt and mix it well with the chicken pieces
3. Keep it aside for about 20 minutes

Chicken Gravy
1. Heat 1 tbsn of oil in a pressure cooker
2. Add 4-5 cloves, 1/2 tspn black pepper, 1 bay leaf, 3-4 crushed cardamoms, 1" cinnamon stick to the oil
3. Once they start spluttering, add finely chopped onion (1 large onion) and stir well until the onions turn golden yellow
4. Add the marinated chicken and mix well
5. Add a pinch of oil, stir for another 2 minutes and let it simmer for 5-6 minutes on low-medium heat. Keep stirring occasionally such that the gravy does not stick to the bottom of the pressure cooker
6. Chicken will leave its juices and will give the gravy a very special aroma
7. Finally, add 1/2 cup of water to the gravy and pressure cook for one whistle (about 5 minutes). The water can be added based on desired consistency
8. Keep the cooker closed for 3-4 minutes or until ready to serve
9. Just before serving, open the cooker and stir the gravy, on high heat, for 1 minute

The entire house will be filled with the rich Chicken Curry aroma. Believe me, keep someone to watch on you when you are eating. Because, you will not stop!

Tastes equally well with rice or chapati.

As I cooked, I made Spring Rolls ...

2007-12-02T18:13:00.000-08:00

Saturday Brunch ... I started off making just eggs, while wondering how to make them, I said to myself naah, I can do better! Then, I thought I will make the Vermicelli Pulao - But, "wait a minute... didn't I make that just two weeks back?" Ok, so what next? Then, I started off making vermicelli with a twist. While, in the mid-way I said, "Viola! I will use this as filling for spring rolls :) And that is how, as I cooked, I made spring rolls...

For the Filling [and Vermicelli with a twist]
1. Boil about 1 cup vermicelli in water - you can put it in Microwave for 3 minutes
2. Meanwhile, chop 1 capsicum, 1/2 large onion and a 1" ginger julien
3. In a wok, heat some oil and break two eggs. Add a pinch of salt and toss it to make scrambled eggs. When done, take out the eggs
4. In the wok, add some more oil and saute oinions
5. When onions are slightly done, add the ginger and capsicum and saute some more
6. Season with salt, black pepper and red pepper and saute the vegetables
7. Add a spoon full of Soya sauce and add the scrambled eggs. Mix it all together

Spring Rolls

1. Take few ready made Spring Roll sheets. If kept in refrigerator, then keep it out for 20 minutes [alternatively, you can make the sheets with all-purpose flour. But, this is easier]
2. If the sheets are dry, brush few drops of water all over the sheets.
3. Take a spring roll sheet, put one tspn of the filling at one end and roll into cylinders. Wet your fingers in water and press on the corners of the roll to seal tightly.
4. When the spring rolls are made, deep fry them in hot oil. They fry very fast, so be careful.

The Grand Finale
In a plate, put some fillings [you made a lot of it] and serve the spring rolls with them. To make it perfect, pour yourselves glass of sparkling apple-grape cider.
Enjoy the brunch !

Aaloo Gobhi [Potato-Cauliflower] - Ma Jaisa...

2007-11-27T22:49:00.001-08:00

My measure of a food well done is whether or not it tastes "Ma jaisa..." .. like my mom's. If it does, I am happy and eat a little more than I would normally.

So, even though "Aaloo - Gobhi" is a simple everyday vegetarian side, there are numerous variations of the same. This one is one of my favorites - my "Ma" used to make it usually for breakfast along with paratha. This is how it is made ...

Aaloo Gobhi

1. Cut and wash 2 Potatoes and 1 medium sized Cauliflower in cube sized dices.
2. Rub a little turmeric and salt to the vegetables
3. In a wok, heat some oil and saute the vegetables lightly
3. Take the vegetables out of oil and keep aside
4. In the same oil, add 3 cardamom, 1" cinnamon, 3-4 cloves and cumin seeds
5. When the spices start to splutter, add 1/2" of ginger julian and chopped onions (1/2 onion)
6. Fry the onions till they turn golden yellow
7. Add 1/2 tspn turmeric powder and 1/2 tspn chilly powder and fry for another 2 minutes
8. Add the saute'd vegetables and stir nicely for another 2 minutes
9. Add chopped tomatoes (1) to the wok and salt according to the taste
10. Fry some more. When the vegetables appear to be nicely mixed and glazed with the spices, add 1/2 glass of water and cover the wok
11. Let the vegetables cook for 5-8 minutes in low flame
12. Just before taking off, add a tspn of ghee and stir lightly

The smell of the food will tell you that it is ready ... eat with parathas for a delicious lunch, dinner or breakfast!

Crunchy Coconut Cookies

2007-11-27T17:33:00.000-08:00

Extremely easy and it turns out well, the first time!!!
I will write the ingredients for this recipe.
All-Purpose flour: 1/2 cup
Sugar: 1/2 Cup
Grated[dry] coconut: 3 1/2 cups
Baking Powder: 1/2 tspn
Salt: a pinch
Eggs: 2
Ghee: 2 tspn [optional]
Vanilla Essence: 1 tsp

Let's start the fun - Crunchy Coconut Cookies
1. Heat oven at 350 F
2. Sift the salt, baking powder and all-purpose flour together in a bowl
3. In a blender, mix the sugar and eggs till a paste of thick consistency is formed [you may add the ghee to the blender at this stage]
4. Add the vanilla drops and blend once more
5. Now add the flour mix to the blender and mix well for 1-2 minutes. Use spatula to fold in the mixture
6. Finally add the grated coconut and mix nicely again. Please note, the final mixture will be of thick consistency such that you can roll them into balls in your hand.
7. Spray some oil on an oven safe sheet / tray
8. Pour nuggets of the cookie mixture on the sheet. Remember to keep distance of 1" or so between the cookies. They will expand when heated.
9. Put the tray in oven for 15 to 20 minutes.

It takes about 10 minutes to do the entire preparation. A very easy recipe that turns out very well. I am waiting for Shekhar to come home and surprise him with my cookies

Fish in Tomato Gravy

2007-11-25T22:49:00.000-08:00

Fish is the staple food of us Bengalis. My father would talk about the fish he bought from market with same vigor as a warrior would show off his medals won in a war. And if you did not know,most fathers would definitely ensure that their sons-in-laws knew how to identify a fresh fish. This was the first thing my father did when he had visited us in Pune after Shekhar and I got married. Now, when I go to Pasha's Market in Sunnyvale to get Frozen Rohu with 3-4 years expiry, I just keep wondering, if the past was a dream ! Well, I have developed a taste for bass, trout and cat fish and so prefer going to 99 Ranch and get some fresh fish.

Ok, enough of story telling - let us cook now!

Rich Fish Curry - in Tomato Gravy

Step I - Fry the Fish

1. Wash the fish pieces (5-6) well in running water
2. Rub turmeric and salt to all sides of the fish pieces
3. Heat oil in a wok and fry the fish until golden brown
4. Remove the fish and keep aside [You can keep few pieces as it is and enjoy the fried fish]

Step II - Make the Gravy

4. Grind Onion (1), Ginger (1"), 2-3 Red Chillies and Cumin Seeds (1 tsp) in a grinder with a little water
5. In the same oil used to fry the fish, put the onion-ginger paste
6. Stir well and put few drops of water if the paste sticks to the pan
7. In a small bowl, mix 1/2 tsp of turmeric, 1/2 tsp of red chilly powder and 1 tsp of coriander powder with a little water - the idea is to blend all the dry spices together, a trick my father taught me.
8. Put the spice paste in the wok and stir again. Keep adding few drops of water to not let the mixture stick to the surface of the wok. Add 2-3 green chillies split into halves to the wok now
9. The spices and onion-ginger paste should be nicely mixed and fried in 3-4 minutes
10. Now add puree of one tomato to make a gravy of thick consistency
11. Add some water and cover the wok. Leave it for 3-4 minutes, occasionally stirring the gravy
12. Add the fish pieces and simmer for another minute or two. The fish should be immersed in the gravy.
13. Put some fresh cilantro just before serving the fish

Step III - Serve the Fish
This is important to be put in a step of its own because if you are making fish in large quantity, the chances of fish breaking while you serve are high. So, the fish should be served in specific fashion. There are two ways that you can serve the fish, depending on your convenience:
1. Place all the fish pieces gently in one serving tray and pour the gravy in another. The fish and gravy can be taken separately during the meals.
OR
2. First place all the fish pieces in a tray. Next pour the gravy on top of the fish pieces. Then the gravy and fish can be scooped from the tray. I prefer this.

And now, enjoy your fish with steaming plain rice. I did very much. And by the way, if my mom and dad were around, my dad would definitely take credit of the delicious gravy that my mom cooked, because the fish he bought was fresh and just right. After all, its all about the fish !

Sweet Bread - A quick and rich snack

2007-11-25T21:59:00.001-08:00

I was very hungry one evening and did not have energy to make something to eat. The kitchen cabinet did not have anything enticing - and then, as always, Shekhar came to my rescue. In his typical quick and experimental style, he turned some breads into one of the best snacks I had for a long time. Read on to see how he made this.

Definitely, kids are going to love this. I did ... ahem !

Sweet Bread

1. Crumble some breads (5-6 pieces) with your fingers. We had hotdog rolls at home, so used them
2. In a pan put some oil - use ghee for a much richer taste
3. Put the crumbled breads in the ghee and stir vigorously until all the bread is mixed with the ghee. Without burning, the breads should be crisp by now and the room should smell heavenly of ghee :) - little exaggeration, well Shekhar is making it...
4. Now add about 3-4 tbsp of sugar and mix some more
5. You may eat it right away OR
6. Pour half a cup of milk in the mixture and again stir for some time
7. Garnish with some dry fruits (this is my tip)

And you are all set to eat a fast snack - It takes only as much time as to make tea. So, enjoy the Sweet Breads with a cup of tea for snacks.

Stuffed Capsicum - [Baked]

2007-11-24T23:32:00.000-08:00

This recipe I created to increase my count of vegetarian side dishes in parties. Usually, when most of the guests are non-vegetarian, they prefer to eat non-veg more and my veggie side always suffers, sulking at the corner. So, dishes like this entertain both side of the food lovers. It is perfect because, I do not need to put in a lot of effort and the dish does not overwhelm my guests. Anyways, without any more ado - let me get started :)

Stuffed Capsicum
Preparation

1. Take a whole - big green - capsicum. Now, depending on the size of the portion that you want these are the three sections that I recommend:

Cut into three vertical sections - If you just want people to get a taste and not be overwhelmed by the size, this is the perfect portion.
Cut into two halves, horizontally from the center -this is a good size if you are making it for family lunch etc
Just cut and scoop the top cap of the capsicum - this is ideal for an "all vegetarian" menu.

2. Clean the inside of the capsicum cups and smear oil lightly on its outer surface
3. For the fillings, boil 2-3 potatoes. 3 Potatoes is good for 2 large capsicums and 6 portions. Mash the potatoes
4. Chop onions and green chillies and mix with mashed potatoes
5. In a wok, heat some oil
6. Put some cumin seeds. When they start to splutter, add the potato mix, red chilly powder, amchoor powder (dry mango) and salt to taste. Stir the mixture well
7. Take the filling off the gas and let it cool
8. Heat an oven at 350F

Stuff and Bake
1. Fill in each capsicum cups with the potato mixture
2. Put the filled capsicums in an oven safe plate and bake for 15 minutes
3. Garnish with Coriander and serve

Additional Tips
1. You may add dry fruits like almonds or cashews to the potato mix for a richer taste
2. The filling can be made of ground meat or previous day's left over vegetables

Enjoy!

Chilly Egg - wholesome side

2007-11-21T16:39:00.000-08:00

This dish, I usually make when I am bored making the regular egg-curry. It is easy and quick to make. And tastes very good with rice or chapati.

Chilly Egg

Preparation
1. Boil 4 eggs
2. Cut 1/2 onion, 1/2 capsicum in dice sized pieces
3. Cut 6-7 green chillies in splits, 1 inch ginger julliens and 1 tomato

Steps
4. De-shell the eggs and fry them in oil. Remember to fork the eggs with sharp knife before putting the eggs in the oil
3. Take them out and put on a tissue paper to dry off access oil
5. In the same wok, stir the ginger. Add onion and stir fry for a minute or two.
6. Next add Capsicum and stir fry for another minute
7. Put 1/2 tspn of turmeric, 1/2 tspn of chilly powder and stir fry the vegetables.
8. Next add the tomatoes and cover the lid of the wok for a minute or until the vegetable soften.
9. Add 2 tspn of soya sauce and 1 tspn of shreerancha sauce (Thai hot sauce). The later is optional.
10. Mix the eggs with the vegetables and stir for another 2 minutes.

Chilly Eggs is ready - This cannot go wrong - whichever way you make it!

Additional Tips
1. To make the gravy thicker, add to 1/2 a glass of water 2 tspn of corn flour. Mix well and pour on the grave. Simmer for sometime, till the gravy thickens.
2. You can replace the eggs with paneer, cottage cheese, cauliflowers, potatoes, koftas.

Malpua - Amita Style [sweet dumplings in milk sauce]

2007-11-21T15:05:00.000-08:00

If you thought, making Malpua was a cumbersome process and needed a lot of preparation. Think again!

I make Malpua so fast and easy that I can quickly fix it if I have 15 minutes for dinner / lunch. Believe me, this is a dessert that people will ask for more ... and always have appetite for. So time for -

Malpua, Amita Style
[For approx 8 malpuas]
Part I - The dumplings

1. Sieve together 2 cups of all purpose flour, one cup of wheat flour and a pinch of Baking Powder
2. In a grinder, mix the dry ingredients above with about 1 cup of milk. The milk should be enough to get a consistency of thin paste. It should easily fall of a spoon - but not be too liquid.
3. Heat oil (for deep fry) in a wok. When hot, drop a table-spoon full of the batter. The batter will spread a bit, before taking a nice circular shape.
4. Allow the Malpuas to fry until it sizzles. Once the sizzling stops, flip it around.
5. Repeat this for rest of the batter

Part II - Sugar Syrup
[You can do this parallel to making the Malpua and save time]

1. Heat 2 small cups of sugar in 1 small cup of water for about 5 minutes. The solution should turn a little sticky.
2. Add the Malpuas in the sugar syrup and coat all sides nicely
3. Roll them over grated coconut (if available)- coconut will stick on the sticky surface of the malpua, giving it a nice look and crunchy taste.

Part III - Milk Sauce

1. Thicken Milk. If using condensed milk, use as it is.
2. Add crushed dry-fruits like cashew and almonds to the milk and stir lightly.
3. Cool the milk.

To Serve
In a deep bowl, put the dumplings and pour generously the milk sauce on top. Scoop a bite - how does it feel ???

After all, every day is special - treat it as such!

Home Made - Falooda

2007-11-20T17:07:00.000-08:00

This is my rendition of Falooda ... Like, I said earlier, use your ingenuity to make what you like - believe me, it will be delicious. These are the things, that I had at home and used them to quickly turn into a delicious dessert.

Home-Made Falooda
1. Boil small quantity of vermicelli (Sewai) and cool it after running through cold water - 2 tsp for one glass of falooda
2. Soak some tapioca (sago / sabudana) for about an hour - use hot water for fast action. The tapioca should be soft and malleable.
3. Thicken milk. You can use condensed milk, instead.

That is all the preparation needed. Now serve the Falooda

In a tall glass (can use wine glass), in the order mentioned below:
1. Pour some milk in the glass
2. Add crushed dry-fruits (almonds, walnuts, pistachio etc)
3. Add 2 spoons full of soft tapioca on top of the dry fruits
4. Add two scoops of vanilla icecream (any other, but chocolate would do)
5. Top it with the cold boiled vermicelli.
6. Give a final touch by adding pomegranates seeds (rose syrup, if at home - I did'nt), some more dry fruits.
7. Stir very lightly, not disturbing the order.

You are all set for a beautiful looking, easy to make at home, dessert. This is something, that can be quickly turned up, if you know how to.

Egg Plant with Fenugreek Leaves [Methi Baigan]

2007-11-20T15:50:00.000-08:00

My ma would make a dish, seemingly, very healthy - called "neem begun" - yes, neem leaves and egg plant [Bengali for "Baigan" is "Begun"]. The bitter neem was supposed to clarify the blood and there was no question of avoiding it. In fruitless attempts, however, I would argue, that "begun" [without any 'gun' - quality] would make the dish useless and so why should I eat it. But, who cares for smart arguments when you are kid.

Anyways, I loved "neem begun" and my arguments were just for the hack of it. Today, I am going to write about a slight variation, taking the bitterness away - with "Methi Baigan".

Recipe:
1. Cut chinese egg plants in small cubes. Wash and dry
2. In a wok, saute the egg plants nicely in heated oil
3. Take the egg plant out and let the excess oil drain out
4. In the wok add green chillies, two red-chillies and cumin seeds
5. When cumin seeds splutter, add the methi leaves.
6. Cover the wok with a lid for 2-4 minutes
7. Add the egg-plants and add salt to taste
8. Stir and mix for 2 minutes

Serve with Chapati and Dal.

Additional tips:
1.You can add fried 'vadi' in the dish
2.Instead of fresh methi, you can add kasuri methi (dried fenugreeks) also.

Easiest spiciest chicken from my Kitchen

2007-11-17T01:12:00.000-08:00

Sounds like a song-

"easiest, spiciest chicken from my kitchen
hatch hatch, patch patch peppery chicken"

That was Bad, I know. Not my recipe though - I bet!

Ingredients ... do you really need? Lets just start with the steps.
1. Cut the chicken in small pieces (ice cube size)
2. Rub them with crushed black pepper, a pinch of salt and a pinch of turmeric
3. Keep the chicken aside for 30 minutes
4. Meanwhile, chop one onion and 2 cloves of garlic
5. Heat oil and temper with 3-4 cloves
6. Once it starts sputtering, add the chopped onions and garlic
7. When the onion starts turning golden yellow (typical internet recipe color) , add 1 tsp of coriander powder and 1 tspn of chili powder (optional)
8. After frying for 2 minutes, add 1 chopped tomato. Fry it for another 3-4 minutes
9. Mix the chicken pieces and cook on low heat, until the chicken pieces are cooked.
10. You may add little water or cook the chicken in pre-heated oven to 350F for 15 minutes.

Delicious, yummy chicken is ready.

Palak Patra [Spinach Recipe]

2007-11-17T00:45:00.000-08:00

What do you do when the only vegetable in your refrigerator is "Palak" - naah you don't make "Palak Patra", instead you make "palak-aaloo", "palak-paratha", "palak-daal" ... but "Palak-Patra" ... no way!

But, I do and I did it just today - first time and very right. So, let me share the recipe, "as I cooked" it.

You will need (besides time and lots of tissue rolls) - for two people:

1. 9 palak leaves [3 leaves will make approximately 4 small patras]

Before you collect the other ingredients, wash the palak leaves and let them soaking in cold water.Now, let us go back to our shelves to search for:

2. 4 tbsp of Besan Flour (Bengal Gram Flour)
3. 2 tbsp of Corn Flour
4. 1 tspn of Pav Bhaji Masala (or chaat masala or spicy mix, as per your taste)
5. 1 tspn Tamarind dissolved in water with a pinch of sugar
[replace with lemon juice, if tamarind is not available]
6. Ginger Paste
7. Green Chillies
8. Salt to taste

For Seasoning
1. Mustard Seeds
2. Cumin
3. Green Chillies
4. Curry leaves (optional)

Finally, the recipe
1. Mix the ingredients [2 to 8] and quickly blend in a mixer. It should be a thick paste. [something like 'ubtan']
Now for the tricky part:
2. Place one cleaned and soaked leaf of palak on a flat surface
3. Coat the leaf with some mix prepared in step 1
4. Place another leaf on top of the already coated leaf. Repeat it till three leaves are used.

Remember not to put the two cone sides of the leaves on top of the other. They should be in opposite direction (use physics, it is easy to role that ways) and also the top leaf will have the coating up.

5. Now, fold the leaves side ways, before rolling into a tight cylinder. Start rolling with the wide base. Again, physics.
6. If you have a steamer, steam cook the rolls for 15 minutes. I put the rolls in a plastic container and placed the container in a larger microwave safe container with water and microwaved it for 15 minutes.

Once steam-cooked, the rolls will be quite tight and hard.

Seasoning
1. Cut the rolls in thin slices (3-4 per roll)
2. Heat oil in a wok and season with mustard seeds, cumin, green chillies, curry leaves, the regular way.
3. Put the patra and stir them for a minute or two.

Finally, time to serve and eat
Put in a plate garnish with chopped coriander and grated coconut - later part, 100% optional!

Potato - Cheese Crispies

2007-11-17T00:37:00.000-08:00

Prepare this if:
1. you are in a hurry
2. you want to make a simple, fast snack
3. you want something new for your kid
4. you are watching a movies and tired of popcorns
5. you don't know what to do with life

Potato - Cheese Crispies
1. Heat the oven at 300F
Meanwhile,
2. Peel two potatoes and wash them
3. Slice the potatoes in thin circles
4. Rub the slices with salt and pepper
5. Baste the baking sheet or tray with some oil
6. Put the potato slices sprayed out in the tray
7. Cover them with shredded parmesian chees
8. Put in (now hot) oven for 5 (to 10) minutes

Crispie Potato Cheese Snack is ready

As I cook ...

2007-11-16T23:57:00.000-08:00

This site is a delectable ensemble of food - a symphony of colors, flavors and textures. Yes, mouth-watering, finger licking, appetizing ... food.

As one of the Bengali zealots who believe in their philosophy of "Live to Eat and Not Eat to Live" and "connoisseur of taste" - gourmet, home-made or experimental - I start this blog to write all I have to about food, As I Cook ...

When I actually started cooking for a living (I had to cook to eat), my only goal was to make my husband like the food. Well .. ahem .. yes ! And knowing as much of Shekhar, as I did - that meant putting tonnes of chillies in everything that I made and that meant, eating my portion of the food with equal amount of sugar, added to it later.

After couple of years, growing past the unknown taste buds, exchanging the fine cuisines of Haryana, Bengal and the in-betweens, several bouts of experimental cooking - today I am the Chef of my five start kitchen and enjoy being in charge there!

Besides the few recipe books and learnings from mistakes, I have taken a lot of my lessons from the gazillion recipe sites on the internet. Not to forget, the gift in my veins, being born in a Bengali family.

As I Cook ... is my renditions of recipes, the ones that I cook and like - the amounts, ingredients are usually indicative. Having replaced, one ingredient with another and measuring the portions, often arbitrarily , I often end up making a very delectable dish. So, next time when you try something, I encourage you to take the bold step - your tongue will like it.

The articles to follow will have a lot of sizzle and hotness. Be prepared !