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.