Mirchi ka Salan [Chilly in Tamarind Sauce]

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

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

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

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 ...

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...

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

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

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