Jackfruit Dry Curry

Jackfruit dry curry is a no fuss dish. Unless you have to peel the skin off! For an easier way you can soak in water for like an hour and then try peeling off. Or boil in 1 inch above the seeds level water with turmeric and salt. But in the latter part,you stand the messy chance of yellowing your hands while peeling them! :)

Action!

3 cups seeds,boiled with 1 tsp turmeric and little salt. The seeds to be soft enough like the touch of beans.
One seed should be cut lengthwise in half.
1 stem curry leaves
1 big onion sliced lengthwise
1 tsp red chilli powder

Behind the scenes

Heat 3 tbsps oil in a pan.
Add onions and when they just get transparent,add the curry leaves.
Mix. Do not fry the onions. They shouldn't be brown.
Add the chilli powder and just mix for 15 secs. Do not fry.
Add the seeds.
Mix well and add salt after 2 mins and check.

How should they look

Mine looked yellowish and slightly beginning-to-brown at edges. Depending on your pan and cooking ware there may be variations. You can adjust according to how you like it to your taste. Fried or soft. Crispy or just fine.

Disclaimer - The pic is not mine.

Devilled Eggs

There's nothing devilish about it. Once it's made they look perfectly innocent and harmless. I say that coz they are so damn easy to make.

You need :

Each to his/her egg :) so get eggs according to the number of persons
2 tbsps mayonnaise
1/2 tsp red chilli powder
1/2 tsp pepper powder
1 tsp red hot sauce
I'm making mine spicy so you can reduce the spice level according to your taste.
a bit of salt ( you don't need to add it since sauce would be salty)

You have to hard boil the eggs.After that's done,slice eggs lengthwise and scoop out the yolk in a mixing bowl. Make sure you don't break the eggs because this is a stuffing recipe.

Mix the above ingredients and mix nicely. The yolk shouldn't be in lumps. Therefore you may have to increase the mayonnaise- if you do not want a spicier taste-otherwise add a little more of the sauce. The consistency should be a thick paste,definitely not liquidy. Check the taste according to your liking.

Taking a small spoon,fill the halve of one egg with this mix. You can fill and spread or just fill. After you are done with the other eggs. Spread pinch of red chilli powder over  and you can garnish as you wish.


What it is - The best part of chicken!

What is egg in your language

بيضة ডিম  ei oeuf  αυγό  अंडा  яйцо   huevo  முட்டை

What does it do for you

Improves Concentration,Brain Development,Eyesight Protection,Lasting Energy,Multivitamin


Why you should not have it
Too many can give mouth ulcers,pimples.


When can you make it/seasonal availability 
Always 

What does it go well with

This is a snack. So you can ave as breakfast or a snack during your break times. Something for parties and small gatherings.

Which country is it popular in
Global! :)

 Disclaimer - The pic is not mine.

Potato and Green Beans

This makes for a simple subzi for days when you can't think of a longer recipe.

You need :
Its best to cook this in non stick ware coz the potatoes may stick.

3 medium potatoes - chopped in small cubes
about 250 gms beans - chopped similarily. The combo of beans and potato should be such that neither should be more than the other.
1 small onion
3 garlic flakes
few curry leaves
1/2 tsp turmeric
1 and half tsp red chilli powder
1  tsp coriander powder

The beans need to be half cooked in just surface level water,pinch of turmeric and salt. Then they need to be strained if there is excess water.

In about 3 tbsps hot oil,saute garlic and curry leaves.  Put onions and cook just before they start to look faintly golden.

Check for spice level in between.

Put the spice powders and salt and add potato. Cook till potatoes are cooked. Add the beans and mix well. Cook till the beans are done.

Your Korma defines you! ;)

I have increasingly discovered that treating yourself can also be through treating others. Trying out something new,seeing the appreciation,uncrossing your fingers and enjoying it is a treat in itself. So being my b'day today I decided to try this thought-so complicated but not-so dish. Vegetable korma!

You can use any vegetables. Just imagine this as a tastier and creamier sambhar or avial!  (South Indian delicacies ).   

Basic sauteing of mustard,onions,green chilli,ginger,curry leaves and garlic paste. Add coriander,red chilli,turmeric and garam masala podwers. Then the vegs with coconut milk(made from 2 tbsps powder),salt and water till the level of vegs. Let it cook till the hard vegs like beans and peas (if you have included these ) cook well. 

Before I forget :) ,you need to make a paste of 1 tomato,10 cashewnuts, 2 tbsps of shredded coconut and 1/3rd cup water. The paste should be smooth. Note - If you do not want coconut,you can add in about 5 nuts more.

You have noticed how I gave exact measurements for the paste and not the ingredients before that. That is because it is the most important part of the dish. 

When the vegs are almost cooked, add the paste and cook till vegs are done and the mixture is well formed.

You can have it with ...ummm...anything! :)

Sausage Salad

This one is from my dear Mom in law.
I never thought sausage and greens could mix in such a wonderful combination. ...and because its simple and salads are wonderfully colourful, I shall tell you the  ingredients list in pics!  :))

For 5 persons

3 any meat patties

4-5 any meat sausages

Preferably do not use different meat for the patty  and sausages




















Fry these and keep aside so that their juices do not remain but not too earlier so as to prevent them from getting soggy.

Chop the following vegetables in small pieces.

Cucumber,lettuce and tomato. The juices of cucumber and tomato can flow easily so if you do not liek your salad to be juicy,cut these earlier and collect the juice separately.

                                                           Chop Carrots

Chop onion                                                           












Lengthwise slit 2 green chilli.

Just so that no one bites on it and sees heaven!!!  :)












Mix the vegs and the rest. Chop the meats and add. Add salt and mix all.

You can add a small spoon of lemon if you want a tangier taste.











Voila!! Here it is. Sinfully healthy or healthy sinful!

Simple Potato

I'm one for potato and I can be anyone for simple potato recipes. Inspired by Nags ,(cooking and me blog) for recipes, I got this simple recipe for making potato roast/subzi.

Cut 3 potatoes in small cubes
Chop onions,3 flakes garlic and little coriander leaves.

When oil heats,put some mustard seeds, onion ,garlic,1 and half tsp coriander powder, 1 and half tsp red chilli powder and half tsp turmeric powder. Don't let the masala fry. You can add chaat masala or chicken masala powder for a spicier taste. If you do, minimize or avoid the coriander powder. Add droplets of water and mix.
Keep mixing to avoid getting it burnt. Add salt in the end as potato can consume more salt. 

Beef cutlets

Cooked beef – about 150 gm

If it is spicy enough you don’t need the following masalas (quantity according to above beef)

Red chilli powder – ½ tsp or 2 chillis

Garam masala – ½ tsp

Turmeric – a pinch

Coriander powder – ½ tsp

Add salt                            

Chop onion (not finely ) and make them golden brown in a pan of oil. Don't let it fry. Put beef and salt and masalas if reqd.

Mix for abt 5 min on low heat. Taste and see the beef if it the masalas have mixed well with it. Let it cool.

Boil and mash potato. These shouldn’t be very soft. If it is , add bread pieces so that the mixture tightens.

It is absolutely necessary that the potato veggie is devoid of excessive moisture while mixing in order for it to avoid from breaking apart while frying.

Make balls and flatten .

Dip in beaten egg which is mixed in salt and pinch of red chilli powder. Dip again in bread crumbs.

To check if oil is hot enough for frying – dip wooden spoon and if bubbles come quickly u can dip cutlets.

Crumbled Omelette!

How about jazzing up your morning omelette? :)

Here's the list to 'face the music' :

1 egg - beaten
1 tbsp bread crumbs
1/2 of a medium juicy tomato - finely chopped, the juice of the tomato gives a tangy taste
2 green chilli ,bit of onion and little bit of coriander leaves chopped. Add slat as per your taste and ofcourse the BP! ;)
Add anything else which u think makes a medium spicy omeltte. It's totaly up to you how you make your dish.

Spread just a tsp of oil on a pan ,heat it,put the well mixed above ...err...mixture,turn one side  (of the omelette,not u! :) )  within 2 minutes and enjoy!

Have it with bread or make triangles and have as snack dips in mayonnaise. Whatever,please ignore my silly jokes!! :D

Bread crumbed Chicken cutlets

With nothing much to do at my new home after marriage,it's a life of bread crumbs  ;) Well I cannot sit idle..errr...not for days at stretch and hours to kill.  After the first few weeks of blissful idleness and devil's mind been-there-done-that, I decided to be productive - to myself and to the family. Basically impress mom-in-law and revel in her appreciative smile :D  And which mom doesn't like saving food from being wasted. So bread crumbs,little chicken and good ol' spices come together in cutlets.

I got this recipe from an interesting site on unique recipes. And before you think I cut-copy-paste the entire thing here,let me tell you the former was inclined more for a bland taste. I have introduced a more spicier taste. Alternatively you can increase the spice level as per your wish.

so here's what you will need  :

Cooked chicken - make it slightly dry off the gravy ,the easier it is for you to make the cutlet balls. Chop the chicken into little pieces.
1 egg
Breadcrumbs - amount is for eg. 100 gm for 250gm chicken - basically chicken should be more
Coriander leaves - 10 leaves , reduce it if your chicken is cooked in spicy gravy
Ginger garlic paste - optional if your chicken is cooked in it already

Mix all in a food processor to a smooth,thick paste. Taste and check if the spicy/bland taste is to your liking.
Make flat balls and roll in crumbs. Do not make them heavy.

Heat oil enough to shallow fry the cutlets.
Put them gently and when both sides are the feel-good brown,take them out greedily enough!! :)

Best served with mayo,garlic sauce or good ol' ketchup.

Simple Spinach

Boil/steam for just 2 minutes and blanch it.

cook spinach in a pan with a little butter, olive oil, lemon juice, garlic and nutmeg. Toss until wilted season to taste and serve.

now say voila! :)

Make room for Mushroom!

My experience with Mushroom has been - 'yummy'!! n it continues :)

Chop button mushrooms of about 200 gms ,each in 4 pieces. Put mustard seeds and golden fry onion,crushed garlic,dry red chillis and curry leaves.
When onion are golden, add coriander powder,turmeric,red chilli powder,chicken masala and salt.



 Saute for 5 minutes. Add mushroom and cook for 5 minutes. Add a cup of water depending on how gravy you want it to be. Cook for 10 minutes more.

 

Okra Kulambu

Curd is a staple diet of South India.This innocent piece in the fridge can turn a simple lunch or dinner tastier by its many facets.Kulambu is a popular dish of SI and wide variety of dishes can be made from it.

For 2 people Okra Kulambu you need ,

About 10-15 Okras,chopped and steamed in half a cup of water.
Mix 1 large cup of curd, 1 tsp coriander powder,1 tsp red chilli powder,1/2 tsp besan powder,
salt and 1 tbsp water.
Seasoning -  1 tsp each of cumin,fenel,mustard seeds. Curry leaves. 1 tsp hing powder

Heat oil and let the seasoning heat till the seeds burst. Add the curd mixture and the okra.Cook till it boils,mixing continuously. Let simmer for 5 minutes.
Garnish with Coriander leaves 

All Masala Lamb curry

Tender lamb is delectable and most tastiest when combined with the spices. Another experimental weekend and topped off with deserts too!!

For about 700 gms of lamb, which would be about 25 medium cubes, you would need the following

1 large onion very finely chopped or better still paste,1 heapspoon of GG or ginger garlic paste - saute till onion is golden brown
1 tsp turmeric,2 heaps red chilli powder,2 heaps cumin powder,3 heaps coriander powder,1 tsp pepper powder

Saute the cubes till they are slightly brown.Then shift them to a cooker. Saute the onion and GG paste with the spices for 5 minutes. Shift this too. Add water which covers the mix till a quarter more. After 5minutes of cooking add 2 heaps of garam masala,1 tsp chilli flakes and salt. Close lid and cook on medium flame for 7-8 whistles.

Serve with steamed rice or kulcha.
 

Spinaching the pasta

I had Pasta Spinach a week ago at an event and though I do not remember anything else much from the horrible buffet,the taste of this particular dish did stick to me. The delicious pasta was liberally coated with olive oil and the taste of spinach leaves was simply superb.

For all those who love pasta but are annoyed by the rubbery feel of it,should make sure it is cooked with good amount of water content. This doesn't mean simply adding in water. Spinach contains enough water content which is brought out along with its flavour while cooking.

Put pasta in boiling water and cook till its edible. Drain and keep. You may keep a little water separately for cooking.

Chop and cook spinach like you would normally cook it. You can opt between just adding the leaves and the stems you can chop very finely. In olive oil,add dry red chilli flakes,chopped spring onions and ginger garlic paste.You need not even put onion and turmeric if you do not want. I tried and the taste was not very different. When the spinach is cooked well enough,add the pasta, a lump of cheese and mix well. If the pasta feels sticky,you can add a dollop of olive oil. Remember to cook for 5 minutes more and taste before you serve to check the raw taste of oil goes away.

You can opt to add sausages,by cooking and then adding the chopped pieces or simply serving it along with pasta.

Livery Fry

The iron enabled chicken liver is finger licking tasty when combined with the right spices. This week has been all about Basil leaves. And I wanted to try basil on liver too.

Mix 2 tsps red chilli powder,1 tsp each of garam masala,coriander and pepper powder. Add salt,pinch of turmeric and chopped basil leaves. Mix it all well with a little water which makes a slight heavy paste. Marinate the liver in this and keep it so. Cook onion,and ginger garlic paste till it looks slightly brownish.
Keeping the liver pieces separate,add only the paste and chopped tomatoes to this and cook. Let cook till the water evaporates(in case you want it dry). Add the liver and mix slowly so as not to break them. Cover and keep mixing till the liver is semi fried.

Garnish with basil leaves. Told you...it's basil week!!! :-) Always serve and have it hot.

Check out prawns and spaghetti dish right here

Confused on weekends? Maybe you should read this !!

Playing hard to get Chickpea !

I swear Kabuli chana alias Chickpea is one tough nut to crack. Yes, pun intended, and to be more specific, it is one tough legume to cook! I  was all in the mood to cook a nice dish of chickpea and tomatoes and relax with some FRIENDS shows, but the whole evening went in checking and rechecking if the chana had cooked which meant opening ,closing and reopening the cooker lid some 25000 times! Yes exaggerating! duh!

So just for all those hardworking and also lazy guys who want to try cooking this filling and delicious dish, remember to keep aside time to just let it cook,which would be about 10 whistles in the cooker,covering it with water till 2 levels up.

Once this battle is won,it's relatively easy to make this. Mix onion,green chilli,turmeric with tomato puree and let cook for 10 minutes. The raw taste of the puree should go away. Then add the chana,red chilli powder,garam masala and let simmer for 15 minutes,depending on how cooked it is. The icing (actually ) is the nice smell of coriander leaves which garnishes it.

Quick Gun Capsicum

I woke up today morning and was in a hurry. As usual ,I was thinking what to pack for lunch and was clearly not interested in buying oily food from the office cafeteria. I remembered a lonely piece of capsicum in the veg tub in the fridge and thought will cook up something fast. That’s a pro on this nutritional vegetable, native to America. You can prepare it very quick and with the right spices it’s really tasty.

Since I had just 1 with me ,I added tomatoes too. In warm olive oil,put half an onion and small green chilli chopped. Add a pinch of turmeric and mix well. Put the capsicum first and let it cook for 5 minutes. Add the chopped tomatoes,mix ,cover and cook for 5-6 minutes till Capsi is done. I experimented with basil leaves coz that’s my fascination for this week. The aroma just made me wanna buy this also beautiful looking leaves from Namdhari’s, known for it’s good collection of herbs.

Can’t believe I got it done in 20 minutes. Will not miss the bus today ! :-)

Since you saved up on time and can timepass check out what some pics can say in more than 1000 words.


I'm travelling...I mean right in my kitchen!! Taste popular dishes from around the globe 

Dill leaves and Potato -ballet style !

Dill leaves look beautiful . Tiny fern like plants. It’s nice to wash them in water than subject them to heat and gross red chillies. Anyways...people need to eat.

Cutting them is a little time consuming as you need to remove the semi hard stem separately. Chop a bunch of them and meanwhile pressure cook 2 large potatoes.

For seasoning you need urad dal,dry red chillies,mustard seeds,hing and cumin seeds. Put all of these in a warm non stick pan and add oil. Once urad dal is slightly brown and the mustard seeds splutter,add the potatoes,dill ,2 chopped green chillies,3 cloves of garlic mashed and turmeric.

Here’s where the ballet comes in picture. You need to be careful while mixing the stuff. Your hand goes ,literally in those graceful ballet moves and you need to move your torso also in the direction of your hand. Ok, that was exaggeration.

The semi cooked potato has a tendency of sticking to the pan like Yash Chopra had of sticking to SRK all the fore years!. So mix it,the stuff in the pan ,carefully,rounding off from the sides. Then for 5 minutes,cook covered. Open and mix. Ensure they don’t burn (needless to say) and cover again for 5 minutes.

Serve (if successful) with steamed rice or ofcourse,whatever you have.

Zimply chicken

Long weekend. Lazy Friday. NOTHING to do. chicken in freezer. Nobody at home.
Boneless chicken pieces. Chilli flakes. Dijon mustard paste. Curry powder . Garam masala. Ginger garlic paste.
Mix all with water and cook in cooker. 6 whistles. Layer with sour cream cheese.
Thats why long weekends are good...you can lick your fingers till Sunday night !! :)

Voila! I discovered the simplest chicken ever !!