Thursday, June 19, 2008

Saturday, May 31, 2008

Thai Yellow Curry

Thai style vegetables (onions, carrots, broccoli, red and green bell peppers) in yellow curry sauce made with coconut milk and flavored with lemongrass, sweet basil and ginger.

Thursday, May 29, 2008

Cold Pasta Salad

-With baby broccoli, onions, red and green bell peppers, yellow squash and carrots and a zesty Italian dressing.

Wednesday, May 28, 2008

My 'Taster" Arnav!

Its been a while since I shared pics of my bachchu here- so here is a recent collage that I put together!

He is performing a "taste test" here for one of my kid-friendly culinary creations and I can usually gauge whether a dish meets his approval by his various expression while tasting it! This one looks like a winner!

Thursday, May 22, 2008

"Customized" Aloo Chaat with "localized" spices!

I made this quick aloo mutter chaat for a snack with tea last evening. My husband took one bite of the aloo and said "There's too much salt!" Then before I could say or do anything, he ate another piece of aloo and said "No, its ok-I think the salt was localized on that one aloo!" So, I told him that it is a "customized" chaat and no two bites would taste the same becasue each piece of aloo has its own combination of spices!

2 potatoes. boiled and cubed
1 chunk of paneer (roughly that would yield half the number of slices of potato)
1/2 onion, chopped onti chunks
1/2 cup peas, boiled (I used frozen and cooked them in the microwave for 1 min)
1 green chili, chopped
cilantro for garnish
salt, red chili powder, chaat masala to taste
juice of half a lemon

1. Heat oil in a pan and shallow fry the potato cubes till browned on each side.
2. Shallow fry the chunk of paneer on each side and then cut into cubes.
3. When the potatoes are almost done, add the onions and saute them for about 1 min, till they are slightly soft, but haven't completely lost their crunch. Then thorw in the peas, red chilis and cilantro. Turn off the heat and in the same pan, season the chaat by sprinkling salt, red chili, and chat masala all over the chaat and then put the lemon juice. Mix well and serve hot, with ketchup if you like.

Tuesday, May 20, 2008

Chili Gobhi

Cauliflower florets 2 cups
1 medium onion chopped
4 cloves garlic, finely chopped
1 inch piece of ginger, grated
1 big jalapeno pepper, cut into rounds
red and green bell peppers, cut into strips, 1/2 cup
2 chopped green onions
1/2 cup all purpose flour
1 tbsp corn starch
3 tbsp ketchup
2 tbsp soy sauce
2 tbsp vinegar
salt and red chili powder to taste

1. Mix flour, corn starch, salt and red chilli powder and add water to it to make a batter (ketchup consistency)
2. Coat the cauliflower florets in the batter (reserve some batter) and shallow fry them in hot oil for about 3-4 minutes. (You can deep fry them for better taste) Drain on paper towels and keep aside.
3. Heat oil in a pan and add the chopped onions. Fry for about 3-4 minutes, then add the ginger, garlic and jalapeno peppers. Fry for another 2-3 minutes and then add ketchup, say sauce, vinegar, salt and red chilli powder.
4. Add about half a cup of water and cook till the sauce is boiling. Then add the cauliflower florets, red and green bell peppers and chopped green onions (reserving some green part for garnish)
5. Adjust for tartness/heat/acidity by adding more vinegar, soy sauce and red chili powder. Cook for about 3-4 more minutes and if the sauce is too liquid, add 1 tbsp of the batter that was used to coat the cauliflowers, to thicken the gravy.
6. Garnish with spring onion greens and serve hot with steamed rice.

The Garlic Naan Experiment

I tried making the garlic naan at home, in my oven, and it turned out pretty well for a first time!

For the dough:
2 cups flour
1 cup Bisquick
Ajwain/salt/red chili powder optional/to taste
Warm water for kneading

1. Preheat the oven to 375 degrees.
2. Knead the dough using warm water and let it rest for about 10 minutes.
3. Roll in an oval shape for the naan, sprinkle some chopped garlic and chopped cilantro on it.
4. Put on a cookie sheet, lined with foil and put it in the oven very close to the top heating element (turn the oven on "broil" now)
6. Keep an eye on the naan and turn it, when it gets cooked from one side.
7. Spread butter on it and serve.

This dough is actually my friend Anjali's recipe for making soft bhaturas! I had made the bhaturas, which were yummy, and had some dough left over, so decided to try to make naan out of it. The naans were great too, though a little hard around the edges, I probably overcooked them, so next time, I will keep a closer eye on them.