Thursday, December 28, 2006
Let me give it to you , it so happens that many a times I do not post the most common or simple vegetables that are cooked in our day to day meals assuming that they are too simple to be posted , but then on retrospection I thought why not share your day to day meals with friends however simple and easy it might seem . So, here is my PEAS-POTATO-CAPSICUM VEGETABLE
250 gms capsicum
100 gms potato.
½ cup shelled green peas.
2 small onions roughly chopped
4-5 cloves onions finely chopped.
A little red chilli powder
And dhania jeera powder .
A pinch of sugar,
1 tsp lemon juice
salt to taste
you can garnish it with freshly chopped coriander.
Heat oil in a pan
Put onions and garlic together.
Let them change colour and turn light brown
Add potatoes stir for sometime.
Add the freshly shelled green peas.
Let this cook for sometime.
Now add the capsicum ,you can add the masalas at this time.
Add the red chili powder,haldi,dhania jeera and the rest of the ingredients
Cover and cook without water.
You can keep some water on the cover.
When the vegetable gets cooked garnish with coriander.
Saturday, December 16, 2006
IMAGES TAKEN OF THE VEGETABLE MARKET FROM MY TOUR BUS
YOU CAN SEE THE LADY CUTTING THE DURIAN FRUIT
FRESH FOOD SELLERS LANE
FRESH SOUP BEING MADE IN FRONT OF THE CUSTOMERS
all these above photos where taken by me in MAY--06 when i visited Bangkok
In bangkok you dont have to worry about a quick bite at any time of the day. You will find food vendors with fresh and ready food at every nook and corner and all along the street.
There are a large variety of fruits in Bangkok which we cannot taste in india , i tasted the yellow watermelon in Bangkok, i found the papaya and the pineapple to be very sweet , juicy and in plenty .
As you walk along the street you will find food being cooked on small carts right from morning, where people line up for breakfast. Lunch and dinner is also available on these small carts and its common to see people sitting around a table on the street and having their meal.
Thai cooking, especially the street food seems to be the "throw together" style of cooking that allows room for creativity . you see people ordering for soups with various combinations , you can see it in the picture above , the lady mixing her concoctions into a bowl according to her customers recommendations.
i felt that Bangkok was a great place for food lovers like me who not only like to eat but to observe and see the locals deal with their food. My visit was very short , just three days and not enough to satisfy the foodie in me , maybe i will get an opportunity again to browse through and relish the food of Bangkok.
Thursday, December 07, 2006
I have posted the recipe earlier in the month of august which I am posting again for the whole post please refer here.
I usually make dahi wada for dinner by teaming it up with something spicy either bhel, sandwiches or batata wada.
For the wadas
2 cups udad dal soaked for about 7-8 hours
salt to taste
for the dahi
take 2 cups of dahi and churn a little till all lumps are broken don’t over do it.
Add sandwich masala or chat masala which contains black salt,cumin,salt etc
You can add 1 tbsp ginger-chili paste (this is optional)
Coriander finely chopped for garnishing
Chilli powder for garnishing.
Grind the udad dal to a fine and dry paste, do not add too much water.
Add salt to it
And fry the wadas
After they are fried just put them in a bowl of warm water and let them stay there till they are served.
Mix all the ingredients of the dahi or the yoghurt together.
While serving , remove the wada from the warm water and squeeze it lightly .
Take a bowl arrange the dahi wadas in it and then the spicied yoghurt is poured over it.
Garnish it with coriander,chilli powder and sandwich masala
Today I will be posting a simple vegetable which is made very regularly at my house
I love the taste of this vegetable, and I feel the combination of gavar (cluster beans) and moong (whole) or green peas go very well .You can add onions and garlic to enhance the taste and bring about some change in the recipe.
Cluster beans or gavar have the highest fiber content among all vegetables and prevent a rapid rise in blood sugar levels after a meal so it is a very healthy vegetable for diabetics.
250 gms gavar
½ cup shelled green peas or whole moong (soaked and sprouted)
1 tsp coriander-cumin powder or dhania jeera powder.
2 green chilies
½ tsp chili powder
a little turmeric or haldi powder.
Mustard seeds,jeera,hing,curry leaves for tempering.
1 tbsp grated coconut for garnishing
1 tsp jaggery or gul
salt to taste and oil for tempering.
This is a very simple vegetable so the method is not elaborate .
Cut gavar into 1 inch pieces
Heat oil in a pan
When hot add mustard seeds,jeera,hing,greenchillies and curry leaves
Add moong which have been soaked and sprouted .
add gavar vegetable.
Add the remaining ingredients including the jaggery and salt.
Let the vegetable cook then finally add grated coconut and give it a stir
Your simple and tasty vegetable is ready.
Monday, November 27, 2006
onion being my favorite i had to participate and contribute my recipes
i am posting two recipes which are very often done in my house and are a favorite
one is a breakfast and tiffin recipe while the other is a main course veg dish.
BEATEN RICE DISH--- POHA
2 cups beaten rice or as we call it poha
3 medium sized onions finely sliced
2 green chilies
½ tsp turmeric powder
½ cup green peas
1 tbsp sugar
½ tsp cumin seeds
1 tsp mustard seeds
½ cup grated coconut
little coriander for garnish
1 pinch asafoetida ,curry leaves
1 small potato
salt to taste, a little lemon juice too
Wash and drain beaten rice
Peel potato and cut into ½ inch pieces
Take oil in a pan add mustard seeds,jeera,asoefotida, chilly and curry leaves
Add the onions and fry till they become soft
Then add the chopped potatoes and peas add a little water and let them cook
Add salt for the potatoes and peas.
When the potatoes and peas are cooked add the beaten rice ,grated coconut, coriander, sugar ,lemon juice and salt.
Stir for two minutes and serve.
200 gms small brinjals
3 onions thickly sliced
3 cloves garlic finely chopped
2 tomatoes roughly chopped
1 cup fresh green peas
1 tsp chilli powder
½ tsp turmeric powder
1 tsp coriander-cumin powder
½ tsp garam masala or curry powder
½ tsp sugar
salt to taste
coriander for garnish
Slice the brinjal and onions as shown in the picture.
Take oil in a pan when hot add the finely chopped garlic
Add the onions and stir till they turn soft and translucent
Add the peas, and brinjal
Add all the remaining ingredients except the tomatoes and coriander
Tomatoes are added after the vegetable is half cooked so that they do not get
Fully incorporated with the dish and form a gravy. They should remain intact so that you
Can eat it along with the vegetable.
Add the coriander at the end .
Thursday, November 16, 2006
I WONT BE GIVING THE EXACT AMOUNT AND INGREDIENTS AS THIS IS A VERY SIMPLE DISH AND HAS TO BE DONE ACCORDING TO ONES OWN LIKING AND SPECIFICATION.
For this dish you have to have some cooked rice in your fridge , this dish works well with stale rice.
Take the rice in a plate and let all the grains be separate.
Take oil in a pan ,
add the tempering like mustard seeds, jeera, hing or asoefotida,green chilies and curry leaves.
Add finely chopped onion to it .
add a little salt and stir till the onions get soft.
Then add either peanuts or green peas.
Add a little water and let them cook.
Then add the rice ,stir till the oil coats the rice .
Add 1 tsp sugar, 1 tsp lemon juice and lots of coriander leaves finely chopped.
There are times when we just have to make something in a hurry and there is no way out, so during such complicated or demanding times for a homemaker like me ,it becomes prerequisite that I have something which can be made in a jiffy .
But off course there are certain ingredients that are a must for any Indian pantry, which will come to use when required.
I am giving you recipes of such quickies which are very useful during times of need.
1 cup rice flour
1 cup fine semolina or rava
1 cup sour curd
11/2 tsp sugar or as per taste (some like it a bit sweet)
for tempering--- 1 tsp oil
1 tsp mustard seeds
1 tsp jeera
2 green chilies
4-5 curry leave
1 pinch asafetida or hing
salt to taste.
Mix together rice flour, rava and curds keep for 15 mins
Make it to a flowing dosa batter consistency.
Temper with the above ingredients.
Take oil in a pan, put in jeera and mustard seeds let it splutter,
Add hing , green chillies,curry leaves and then pour it on the above
Add the required quantity of sugar.
Take a non-stick griddle and pour this batter on it.
It should be thick like a uttapam
Turn and serve with a little ghee and green chutney
I WILL BE POSTING THE NEXT QUICKIE IN THE NEXT POST...
Wednesday, October 11, 2006
All those who read my blog regularly must be knowing about my affinity towards making different types of dosa, sandwiches and parathas .
I am always on a lookout for new dosa ideas as I feel that they are the most nutritious and filling breakfast or snack item that anyone can make and you can make innovations to suit your palate .Not all my trials have been successful , but I can proudly say that the success rate has been quite high.
As I go on experimenting with my dosas I will be posting the good one’s for all my fellow blogger’s to cook and relish them at home.
I found this recipe on Chandrika’s blog, I have made minor changes to suit my taste.
1 cup besan or chickpea flour
½ cup whole wheat flour
one onion finely chopped
½ tsp jeera or cumin seeds
finely chopped green chilli
finely chopped ginger a little
¼ cup coriander finely chopped
¼ tsp sugar
salt to taste.
Mix together all the ingredients in a bowl (you will need about 11/2 cups water)
Mix till you get a dosa or pancake mix consistency.
Let it stand for about ½ hour.
Pour thick dosas on a griddle or tawa
Serve hot (this is very essential)
You can smear a little ghee on top for added flavor.
You can serve these with chutney, tomato ketchup or curds.
Sunday, October 08, 2006
I am thinking: about how to organise my cooking books and magazines.....
I said : helloo!!!
I want to : travel and eat the specialities of that place.
I wish : I could sing !!!
I regret : not being able to drive ….
I hear : rain pouring outside.....
I am : very friendly!!!!
I dance : when I feel down and low.It peps me up.....
I sing : old hindi songs (only when I am alone…)
I cry : when I feel insulted.
I am not : blunt and arrogant.
I am : adjusting and helpful
I write : my deepest thoughts …it makes me feel lighter.
I confuse : myself!! When I don’t keep things in their right place.
I need: to really exercise!!!!!!!!!!
I tag: Ashwini and Dawna
Thursday, September 28, 2006
Each day brings with it new beginnings, hopes and aspirations …
We should look forward to the day with a positive attitude….
Let me give you some pointers which I found while going through some great books….
God , grant me the serenity to accept
The things that I cannot change,
The courage to change the things that I can,
And the wisdom to know the difference.
- The serenity prayer
It is not the things around us
Which matter, but our attitude
People search for happiness outside
Of themselves. That is a mistake.
Happiness is something you are,
It evolves from the way you think.
This is my mother in laws speciality , and the favorite of my son and hubby.
i always believe that each person has a special touch for what he prepares , only when it is prepared with genuine interest and love.
My mother in law cooks very well and whatever she does , it always almost tastes the way it did the last time. There is lots of consistency in the cooking and that makes the dish perfect, hence in our house , there are certain dishes which , inspite of knowing how to cook, i have never tried cooking them and the reason being that whenever i make it in the same way,same ingredients , same method it will never taste the same, so i prefer that the person who is an expert at cooking that dish should do it and see the family relish it.
this bendi bhaji is very simple but tastes great when my mother in law prepares it .
300 gms bhendi chopped into medium pieces (you can see the way i have chopped it)
1 tbsp coconut for garnishing.
hing or asafoetida
1/2 tbsp sugar
salt to taste
heat oil in a pan. add the mustard seed when they splutter add hing green chillies and curryleaves.
add the washed ,dryed and chopped bhendi to it.
do not add water or they will stick to each other.
cook open ,do not cover for sometime,
when the bhendi are semi cooked add the sugar,salt and grated coconut.
bhendi should be just cooked not over cooked.
the vegetable is done
This vegetable goes very well with hot fish curry .
Sunday, September 24, 2006
500 gms boneless chicken cleaned.
INGREDIENTS FOR MARINATION
1 cup yoghurt or hung curd.
2 tsp red chili powder
if you add kashmiri chili powder for colour then add one tsp hot red chili powder extra
1 tsp haldi powder
1 tsp garam masala powder.
Ginger garlic paste 1 tsp each
1 tsp vinegar
1tsp pepper powder.
Salt to taste.
FOR THE GRAVY
Three medium sized tomatoes
1 tsp each ginger garlic paste
½ cup soaked cashew nuts.
4 kashmiri red chillies soaked
½ tsp sugar,
salt to taste.
1 tsp kasoori methi
finely chopped coriander for garnishing.
Marinate the boneless pieces of chicken which are cut into small cubes , with all the above ingredients for marination and keep for about 1-11/2 hours.
Take a heavy bottom pan add some oil and then add the onions.
After they turn soft add the ginger garlic paste., stir and let it leave its wonderful
Add the tomatoes and again stir, wait till the whole mixture leaves oil.
You can now add the chili powder,haldi powder, garam masala powder and stir.
add a little water.
Grind together the soaked red chilies and the cashew nuts.
The above mixture thickens the gravy.
Add it to the gravy.
Add salt sugar and let the gravy boil.
Add kasuri methi,and the coriander leaves.
FOR THE CHICKEN: while the gravy is being done, cook the chicken on the other stove
Cook the chicken till the whole gravy becomes dry and the chicken gets cooked . if you have a grill you can grill the chicken pieces and then add them to the gravy.
And let the whole mixture boil for sometime till it gets ready.
Saturday, September 23, 2006
Our society celebrates GANESH CHATURTI by placing a Ganesh idol within an elaborately decorated pandal.I wanted to share some of the snaps I had clicked at that time , but just forgot about it so now you can see the beautiful Ganapaty idol that was with us for 10 days.
PRASAD- SWEET SHEERA
In our society people are very enthusiastic about the Ganesh Chaturti celebrations and you will see ladies carrying delectable dishes which are distributed as “PRASAD” after the evening aarti is complete. The prasad is done with lots of love and interest ,hence each one of them is tasty .we get at least 10 types of prasad during one evening and they vary from homemade,storebought to fruits and sweets.
OFFERINGS FOR LORD GANESH
Each one is a veteran at something and this is an opportunity to share your expertise with one and all. kids wait in anticipation to have the prasad that will be distributed , of which they get the greater share . The atmosphere in the pandal is pure, with fragrance of essence sticks, smoke from the diyas, lit all over and off course lots and lots of flowers.
With bhajans praising lord Ganesha being played and sung by devotees.
Now after reading so much you must be wondering what I must have prepared as PRASAD . let me tell you that every year I make sweet sheera which is served at pujas all over western part of India.
When this sweet sheera is done for satyanarayan puja . you have a fixed proportion which has to be followed but for giving as prasad I can make whatever I like so I made this sheera with my usual proportions like the one which I make at home habitually.
2 cups rava or semolina
13/4 cups sugar
1 cup milk
1 cup water
cashew nuts, raisins , almonds (all are optional ).
Ghee for roasting the semolina and also for pouring on top after the whole thing is done.
Saffron strands (optional)
1.take a thick bottom pan and put ghee into it
2.roast the rava or semolina till it changes colour and becomes light brown.
3.take it out on a plate
4. in the same pan add water, milk,cardamom powder and your dry fruits
5. you can pour in the sugar at this stage or after the semolina.
6. add the roasted semolina and stir till thick.
7. drizzle lots of ghee on top before serving.
You can also pour saffron strands soaked in warm milk just the way I have.
One cup coconut grated
2 green chilies
½ cup coriander leaves
3 cloves garlic
1 inch ginger
marble size ball of tamarind
½ tsp sugar.
Very easy, just grind all the above ingredients with minimum amount of water .
Your chutney is ready . its is a very delicious spread for bread sandwiches.
In the picture you see I have used a loaf of garlic bread which I toasted in an oven and
Then spread the chutney.
I use this chutney with jowar,bajra and nachini bhakri (these are thick rotis which are very healthy , bhakri is prepared daily in villages to provide the hard working farmers the robust meals that they need after a hectic day in the fields.
We make it here in cities too but once in a while . but they are nutrition packed.
I will do a post on the bhakri and show you how they puff up on a gas stove.
In villages a bhakri is done on a chulha or a fire which is lit using wood sticks .
This chutney is very versatile you can even have it with fried fish it tastes yummy!!
You can have it with snack items like crispies and khakras too…
Monday, September 18, 2006
i feel, and as nutritionist say "have breakfast like a king , lunch like a prince and dinner like a pauper" . i see to it that our breakfast is wholesome and nutritious . To break the monotony of the 'bread-butter-jam' breakfast i see to it that i make something different on all seven days of the week,sometimes it so happens that i do not repeat the same thing for about 10-12 days.
but thats all fun and it gives you the enthusiasm to look forward to do something every morning.
I start MY day with a hot cup of coffee and a must have everyday for me are the above biscuits
are butter biscuits which we get from a local bakery they are light and delicious i wont say nutritious but it has become a habit to have these butter biscuits or the toast biscuits and so i have them everyday . I have my breakfast at around 9.00 with my husband.
MEDU-VADA SAMBHAR CHUTNEY
These are only few things that i make ...some of the regulars are poha, upma, shevyacha sanja, chutney sandwich etc.