Thursday, December 28, 2006

PEAS-POTATO-CAPSICUM BHAJI........

This is a very simple vegetable probably done in every house. But the version is different as per the person who cooks them.
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


INGREDIENTS:

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
Haldi powder
And dhania jeera powder .
A pinch of sugar,
1 tsp lemon juice
salt to taste
you can garnish it with freshly chopped coriander.


METHOD:

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

FOOD VENDORS IN BANGKOK....

If you have been a regular reader of my blog , you will know that i love to click food vendors, markets of the places that i visit. I feel that the food vendors play a important part in the food industry and for tourist to various places it is these people who act as the window to the food culture of the place and hence i respect them and make it a point to photograph them whenever and wherever possible.

IMAGES TAKEN OF THE VEGETABLE MARKET FROM MY TOUR BUS
YOU CAN SEE THE LADY CUTTING THE DURIAN FRUIT
A LADY SELLING FRESH FRUIT THESE ARE SOME OF THE FRUITS
WHICH I HAVENT TASTED IN INDIA
A FOOD VENDOR
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

PEKING FRIED RICE....

PEKING FRIED RICE


i always wonder why this dish is called as peking fried rice, but thats what it is called at most of the restaurants. Actually its fried rice with noodles mixed in it, frankly telling you I prefer the Peking fried rice any day, to the fried rice ,that we eat at the restaurants, as it is quite soft to eat while the fried rice tends to feel dry if eaten alone without any accomplishment or gravy. But a Peking fried rice can be eaten on its own.
I have posted the recipe earlier in the month of august which I am posting again for the whole post please refer here.
CHINESE PEKING FRIED RICE
INGREDIENTS:
2 cups uncooked long basmati rice.
1 cup chopped cabbage½ cup chopped carrots
½ cup chopped French beans½ cup chopped capsicum
1 cup cooked noodles
spring onions chopped
11/2 tsp ginger- garlic – chili paste or as per requirement
1 tsp pepper powder
a pinch of ajinomoto
2 tsp Soya sauce1 tsp vinegar.
Salt to taste ,and oil
METHOD:
Cook rice and let it cool.. for cooking rice you have to add water in the proportion of 1:1 i.e. rice and water
heat oil in a pan add the ginger garlic chili paste stir ,
add the French beans first.
then add all the other ingredients like cabbage,carrots,capsicum and onions.
stir fry till they become a little soft but do not loose their crunchiness.
then add the cooked and cooled rice and noodles.
add Soya sauce, vinegar ,a little sugar ,pepper powder and ajinomoto.
serve hot.

DAHI WADA....

Dahi wada is a very cooling dish and I usually make a lot of dahi wadas during the summer months .
I usually make dahi wada for dinner by teaming it up with something spicy either bhel, sandwiches or batata wada.


INGREDIENTS

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.

METHOD
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


GAVARICHI BHAJI (cluster beans vegetable)

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.

  • INGREDIENTS

    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.

  1. METHOD

    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.