30 November, 2010

Countdown to the Indian Christmas- Noodle with peanut sauce

And now that we have an appropriate drink for our lil one's here is an easy noodle preparation which is an instant hit with these lil beings!

Olive Oil- 1 tablespoon
Garlic- 1 clove, peeled and crushed
Spring Onions- 4, finely chopped
Orange bell pepper- 1, de-seeded and thinly chopped
Snow peas- 100 gms, thinly sliced
Coconut cream- 100ml
Vegetable stock- 200ml
Crunchy peanut butter- 4 tablespoons
Juice of 1/2 lime
Freshly ground black pepper
Egg noodles- 1 packet (250gms)
Sesame seeds- 1 tablespoon, toasted

Boil noodles as per the packet instruction. Drain and set aside.
Heat oil in a heavy based saucepan. Fry the garlic and spring onions for a minute. To this add the orange bell pepper and snow peas. Cook for another minute.
Mix the coconut cream and vegetable stock. Add the peanut butter to it and simmer this for 2-3 minutes, stirring often.
Stir in the lime juice as well as the freshly ground pepper.
Add the noodles to the peanut butter sauce and mix in well. Garnish this with the toasted sesame.

Countdown to the Indian Christmas- Carrot and pineapple smoothie

So since it is the festival of children here is a cool drink one can serve during a party. Works really well with my lil 2 year old and works for me as it is completely healthy!

Fresh Pineapple- 100 gms, peeled
Carrot juice- 100 ml (fresh if possible)
Banana- 1/2, chopped
Ginger- 1 teaspoon, peeled and grated

Cut pineapple into chunks.
Put all the ingredients in the food processor or hand blender and whisk until smooth.
Garnish with the ginger and keep the cold at bay!

PS: if you think your lil one's gonna fret with the pieces of ginger, just add it into the blender instead.

Makes 2 toddler portions OR 1 adult portion.

You can serve this drink while you make yours!

Countdown to the Indian Christmas- Chilli Chicken

Another one of those indulgent dishes. Goes very well with the drinks as well as the weather!

  • 500 -600 gms Boneless Chicken
  • 2 tbsp Soy Sauce
  • 1 Egg
  • 2 tbsp Corn Flour/Corn Starch
  • 5-6 Chopped Green Chilies
  • 2 Green Onion Chopped
  • 1 tsp Garlic Paste
  • 4 capsicums, de-seeded and diced into 1inch cubes
  • Salt to taste
  • 1/2 tsp White Pepper Powder
  • 1 tsp Sugar
  • A pinch of ajinomoto
  • 2 cups chicken Broth/ Water
  • 1 tbsp Oil
  • Oil to fry

Cut the boneless chicken pieces into1 " cubes.

Take 1tbsp. Soy sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.

Heat oil and deep fry the marinated chicken pieces till golden brown.

Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies as well as the capsicum and sauté for few seconds.

Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soy sauce.

Add fried chicken pieces to it and cook for few minutes.

Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.

Cook for 2-3 minutes.

Serve Chinese chili chicken hot garnished with chopped green onion tops.

This dish is awesome with almost all kinds of drinks. Goes very well with Red Wine too...

Countdown to the Indian Christmas- Chicken 65

Christmas is so much fun for one and all. A month filled with loads of entertaining and getting entertained. In honour of the same I will blog on various dishes that can be served throughout this month for all our guests!

Chicken 65...well what can I say about it! An all time favorite entree during a drinking binge. Can be served as a side dish for a main course too...A totally Indian preparation that is famous in the South, especially in Andhra. Check it out! :D

Oh! For some fun insights on the dish, click here...

  • Chicken- 1 kg boneless, skinless thighs
  • Corn Flour- 2 teaspoons
  • Flour - 2 teaspoons
  • Egg- 1
  • Ginger paste- 1½ teaspoons
  • Garlic paste- 1½ teaspoons
  • Red Chili powder- 2 teaspoons
  • Green Chilies - 12 nos.
  • Yogurt- 2 cups
  • All spice powder (cloves, cinnamon, cardamom) - 1 teaspoon
  • Food Color (Red)- 4 drops
  • Onion for garnishing
  • Lime juice- 3 teaspoons.
  • Salt to taste
  • Curry Leaves- 10 to 15 fresh leaves
  • Vegetable Oil for frying

  • Mix corn flour, all purpose flour, egg, ginger garlic paste, chili powder and salt to thick batter. Add water if required.
  • Add chicken pieces to the batter and marinate for an hour.
  • Deep fry the marinated chicken pieces till they turn golden.
  • Heat 4 tsp oil in a sauce pan and add slit chillies, curry leaves, yogurt, garam masala, red color, little salt and the fried chicken pieces.
  • Fry for 4-5 minutes and remove from heat.
  • Add lime juice, mix well and garnish with onions
Goes extremely well with a chilled mug of beer... :D

Spicy crab meat soup

A soup I love having at all times!

  • Crabmeat- 1/2 kg meat, cooked and flaked with cartilage removed
  • Water- 2 cups
  • Chicken broth- 3/4th litre 
  • Tomatoes- 6 medium size, diced 
  • Celery- 3/4 cup, chopped
  • Onion- 3/4 cup, diced
  • Small red chillies- 3, finely chopped 
  • 1 teaspoon seafood seasoning
  • 1/4 teaspoon lemon pepper seasoning
  • Corn- 1 cup
  • Peas- 1 cup
  • Salt- as per taste

In a soup pot or sauce pan, add water, broth, tomatoes, celery, onion, sea-food seasoning and lemon-pepper seasoning.
Bring to a boil and simmer for 20 to 30 minutes.
Add corn and peas and simmer an additional 10 minutes.
Add crabmeat and red chillies, then simmer until hot, approximately a couple of minutes.

Serve hot with a choice of chilly vinegar or soy sauce.





Gaajar ka halwaa

With winter setting in this is a favorite sweet dish relished by my family. Beginning of December marks the comeback of the sweet red carrots from Mahabaleshwar (a hill station about 200 kms from Mumbai). Here is a quick and easy recipe.

Carrots: About 7 medium sized, peeled and grated
Milk- 1/2 cup
Mawa (a type of Indian cheese)- 1 cup (50gms), grated ( Reference of "how to make Mawa at home", click here.)
Ghee (clarified butter)- 2 tablespoons
Sugar- 7 tablespoons
Cardamom Powder- 1 teaspoon
Cashew nuts- 7 to 10 broken into pieces
Almonds- 7 to 10, blanched, peeled and cut into thin strips

  • On a high flame heat the ghee in a pressure cooker. Add the grated carrot into the ghee and cook for about 5 minutes or till the moisture evaporates completely. Keep stirring continuously.
  • Add the milk and sugar. Stir for a minute and put on the lid. Allow this to cook till 4 whistles are released. Switch off the flame and allow to cool.
  • Remove the lid from the cooker. Place it back onto a medium high flame.
  • Now add the mawa and stir the mixture till the mawa mixes in completely. Allow it to cook for another 4 minutes or until the moisture evaporates completely. Keep stirring occasionally.
  • Add the cardamom powder, cashews and almond. Stir and cook for a minute.
  • Remove from heat.
  • Serve piping hot OR with vanilla ice cream OR with Gulab Jamun...

26 November, 2010

Shim (hyacinth beans) tometor torkari

Just back from a 16 day vacation at Kolkatta. My taste buds are still recovering from the excess and yummy flavours of Bengal. As a token of affection my family packed a whole lot of local vegetables and sweets so that I don't miss them once I am back...and it is true! I am cooking at least one dish a day and with the slightest excuse of cant remember what next goes into the veggies' follows a 30 minutes call...!!! :D

Here's what I cooked for lunch this afternoon...

Shim (Hyacinth beans)- 250 grams, deveined and kept whole
Tomatoes- 3 medium sized, cut into 1 inch cubes
Jeera Seeds- 1 teaspoon
Haldi Powder- 1/2 teaspoon
Salt- 1 1/2 teaspoon
Cooking Oil- 1 tablespoon

Heat oil in a pressure cooker. When hot drop the jeera seeds and wait for them to crackle. Reduce the flame to medium and add the tomatoes.

Cook the tomatoes for a couple of minutes with the lid on (please use the lid without the pressure during this stage of cooking). Remove the lid and add the haldi and salt. Mix the ingredients together.

Now add the shim and mix thoroughly. Ensure the flame is set to medium and put the lid on with the pressure. Let this cook till the first pressure is released. Switch off.

Serve hot with steam rice and daal.
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