With malice towards one and all.......

Let me start this post with a simple food quiz to check familiarity/awareness?
Dahibara/Dahiwada- familiar?
Alu dam- familiar?
Ghuguni/Patiala Matar/Matra- familiar?
 Most of you would I am sure have got a yes for the first three. Now for the clincher,
Dahiwada+ Alu dam+ Ghuguni all served as a snack combo- familiar?
How many Non-Odias got a yes to the last one? If you happen to be one then you are definitely in the minority. And I can safely assume that either you have good Odia friends and have been subjected to Odia hospitality or have travelled to Odisha more specifically to Cuttack where this used to the most popular snack. I say used to be because today it is no longer just a snack. It has replaced every possible meal. People start and end their day with this combo. You are never too full for ADDB(Alu dam dahi bara). For some strange reason the ghuguni gets underplayed. Maybe that makes the name a mouthful. So before, after, in between meals. When you are hungry and also after you are stuffed.

People from Cuttack are crazy about their ADDB(with all due respect I must add that I am using the shortened version for mere convenience). I know of people( and neither of them shall be named here) who pre-order a couple of plates( to friends/family members of course) while they are on their way to Cuttack. It needs to be their first meal (Maa ke hathon wala khana can wait a bit- Maa having lived long enough in Cuttack will definitely not mind).

And don't you dare dismiss this off as mere street food. The brand name plays a big part here. There are clear camps- the ones who like the  'Raghu' brand of ADDB and there are others who prefer brand ' Bhagi'. These are individuals who have been making and selling ADDB for generations. They enjoy semi-god like status and have facebook pages dedicated to them. Each camp defends their brand very strongly. Reminds me of the East Bengal- Mohan Bagan warring groups one came across in Kolkata- yes, the same level of passion and enthusiasm. And NEVER ever attempt passing one brand for the other( the loyalists are quick to identify the brand even visually when sent as a photograph- I can vouch for this). ADDB is carried from Cuttack to various parts of the country and across continents( this is no exaggeration). The die-hards insist that it is not the same as eating the ones made at home.

As for me I started with a lot of scepticism- dahi bara with alu dam( why not with the regular imli chutney as the rest of the country enjoys it). Let me quickly clarify that I did like all three and used to eat them separately with other accompaniments. So dahibara with imli chutney, alu dam with paratha/ puri and ghuguni again with paratha or puri or roti. I did not seen any sense in mixing all of them into this hotchpotch. When served I would politely eat it but never really did enjoy the taste. And then slowly over the years I grew to like it(maybe it is an acquired taste- you acquire it when you marry somebody from Cuttack). And now I am a complete convert. Though I am still not brand loyal( forgive me Raghu/Bhagi) but yes a trip to Cuttack does not seem complete without a plate of ADDB. Usually happens to be my first meal( but that must just be a coincidence).

I have also been making it quite regularly at home and have been introducing a lot of our friends to the combination. And today I strongly feel(okay you Cuttack people you can sneer) it is only a matter of time before ADDB gains popularity and starts selling as street food across the country. I would be happy to have played a small part in its journey.

Dahibara Aludam

Preparation time: 1 hour( soaking time 5/6 hours), Serves: 6 adults( or 2 Cuttakis)

Ingredients

For the Dahibara

White Urad Daa1: 1 cup, soak for 2/3 hours
Ginger: 1 tsp, finely chopped
Green chillies- finely chopped
Salt to taste
Oil for frying

For the Alu Dam

Baby potatoes: 300 grams

Whole Jeera(Cumin)- 1 tsp

Dhania( Corriander) powder: 1.5 tsp

Jeera(Cumin) powder- 1 tsp

Tomato- 2( grated)

Salt to taste

Garam Masala- a pinch

Oil- 2 tbsps

For the Ghuguni

Ghuguni Matar- 1 cup( also goes by the name Patiala matar or Matra)

Jeera/Cumin- 1 tsp

Dhania/coriander- 1 tsp

Ginger- 1 inch, ground to a paste

Garlic- 5 pods, ground to a paste

Salt to taste

Tomatoes- 2

Oil- 1 tbsp.

For the garnish

Onion- 1 , finely chopped
Green chillies- 2/3, finely chopped
Chilli powder- to taste
Roasted cumin powder- to taste
Cuttack mixture- 2 tsp per serve

Method

This requires you to make all the three parts separately and then assemble them together like a chaat.

Dahibara

• Grind the soaked Urad daal with a little bit of water to a fine paste. Add the salt, ginger and chillies and mix well.
• Heat some oil and drop the Urad batter into it like small balls( If you are a pro and can manage them with a hole in between- good show. I can't). Once the baras are done drop them into hot water and let them rest there for a while- about 10 minutes.
• Remove the baras, squeeze them between your palms and keep them on a plate.
• Mix the dahi with some water, salt, chilli powder and roasted and ground cumin and red chilli powder. Pour over the baras. Please note that this is of a much thinner consistency than the  North Indian version.

Aludam

• Boil the potatoes and remove the skin.
• Heat the oil and add the whole jeera to it. Once the Jeera browns add the boiled potatoes and fry them for a bit. Add the salt. Make a paste by mixing the Jeera and Dhania powder with a little bit of water and add. Next add the tomatoes and approximately about 2 cups of water. Finally add the garam masala

Ghuguni

• Boil the ghuguni and keep aside
• Heat the oil and fry all the masala. Add the boiled ghuguni.
• Adjust the water.

To assemble

• Layer the bowl or plate with some dahibara, then add the alu dam and ghuguni. Garnish with onion, green chillies, chilli powder, roasted jeera powder and mixture.
• Serve immediately
• Dig in

Take a bow at having mastered this elaborate dish. Make sure to thank Raghu, Bhagi and all the people from Cuttack.

Bon Apetit and Happy Cooking!

In search of excellence......

There is something about being able to make a dish from "scratch"- where no part of the process is outsourced/store bought. In days when Grandma/Mama cooked that was the only way. But today you do have plenty of options(take away, ready to cook, ready to eat) and sometimes all you need to do is open multiple packs, assemble and you are done. You can still personalize the dish by adding some garnish or that extra dollop of cream or the grated cheese that the dish did not call for. Works for many with almost as good if not better results. You still have the satisfaction of having made it at home in your own kitchen.

However when you do cook a dish with just the basic ingredients there is a different kind of high, you ' stay lifted longer'. To me it cues a kind of mastery over the dish, " Yes, I have nailed it". It also allows you to customize the dish- no currants if the family does not like them in meat balls, sugar/spice/salt are all to taste( your family's taste) and of course it is fresher and you stake your claim on the entire dish.

But sometimes a dish can look so elaborate that I feel intimated. It seems simpler to substitute with the ready to cook/eat version. Three years back I had cooked this very dish with store bought  Meat Balls . If you were to read my post you would realize that I was petrified of frying the meat balls( or for that matter cutlets and chops too)- always feared that they would come apart as I was frying them( comes from being clumsy I guess). But in these three years and many new dishes later I am bold and ready for the challenge. I tell myself if I don't get it this time there will always be a next time. I am glad I braved it and with some excellent results. And of course the accolades(now come on I deserve them don't I - it is almost like that giant leap I took when I swam for the first time to the deep end of the pool)

Spaghetti with meat balls 

Ingredients

For the meat balls
Mutton mince: 500 grams
Onions: 2/3 finely chopped( as finely as you can)
Garlic: 4/5 pods, minced
Bread: 4/5 slices( should make about 1.5 cups when cubed)
Milk: 1/4th cup
Thyme: 1 tsp
Salt: to taste( there I go)
Pepper: to taste( yet again)
Eggs: 1/2
Olive oil: 1 tbsp to be added to mince mix
Oil for frying: 5 tbsps

For the tomato sauce
Tomato: 8/10 medium sized ones
Salt to taste
Sugar: 1/2 tsp
Garlic: 2/3 pods minced
Italian seasoning(Oregano): 1 tsp
Red Chilli flakes: 1 tsp (add some more if you would like it spicier)

For the Spaghetti
Spaghetti: 200 grams
Olive oil: 1 tbsp.
Salt

Some finely chopped coriander for the garnish

Method

This looks like a really elaborate recipe with a long list of ingredients but once you start to work you realize that it gets done in quick and easy steps. Boil the pasta- set aside, then tackle the meatballs and alongside the sauce. And one final step of putting it together and then plating it

• Bring to boil about 12/14 cups of water to which 1 tbsp of olive oil and some salt has been added. Add the pasta and let it cook al dente(or a little kacha). Drain out the water(keep about a cup of the starchy water to add to the sauce), spread the pasta out on a plate and add about a tsp of olive oil to prevent it from drying/sticking. If you think this was the easiest step wait for the day your pasta gets overcooked- can ruin this dish.
• Next for the meat balls. Trim the sides of the bread and chop them into even sized cubes. Pour the milk over the bread and leave them to soften. This should take about 5/10 minutes. Next add all the mince ball ingredients and mix well to form a dough like consistency. Make little round balls out of them- you should get anywhere between 15/20 balls. Shallow fry the balls in oil turning them from time to time so that all sides get evenly browned. Do this in batches of 5/7 balls each time. Spread the meat balls on a paper towel to drain any excess oil.
• And finally the sauce. Blanch and puree the tomatoes. Heat the oil and fry the garlic for a couple of minutes till it changes colour, add the pureed tomatoes, sugar, salt and seasoning and let it simmer for 10/15 minutes. Add the pasta water( this gives it a nice, glossy texture), the meat balls and further cook for about 10 minutes.
• To plate: make a little pasta nest( you can do this very easily with a fork, twirl the pasta around the fork, lift and let it slide onto the plate), a generous helping of the sauce and meat ball over it, sprinkle some finely chopped coriander and maybe if you are feeling very indulgent some grated cheese. The contrast of colours makes this dish look really appetising.
• Take slow, measured bites and savour each mouthful. Allow your tongue to play a wee bit longer with the succulent, juicy meatballs that have hungrily soaked up the sauce. 
• And once done pat yourself on the back and say " I did it".

Leftover meat balls make good sandwich filling. They can also be added to traditional Indian curries and gravies. Perfect making meatballs and let your creativity take over.

Bon Apetit and Happy Cooking!

Adios!

Basic Instinct

Given all the talk around food porn I thought a header like " Basic Instinct" was sure to grab eyeballs. While the post has to do with a primal need namely food and that too comfort food the attempt has been to amplify/dramatize. And isn't that what a lot of food writing/recipes are about- give it an unusual name, a twist here- a turn there and a you have a brand new avatar. Many a times these do help create interest in long forgotten or lesser know dishes. And in sharp contrast the recipe that I discuss below is a far cry from any such frills. Its strength and appeal lies in its simplicity. The kind of food that you reach out to when you are looking for warmth and nourishment from within. Dishes that use a minimum of ingredients and spices but yet taste fabulous. One bite and you are filled with nostalgia. You immediately( at least in your head) start to reminisce about Mom/Grand mom's cooking and happy, carefree times. Coming back in the good old days to that familiar aroma and knowing in your heart that 'all was well.'  

Dalma is staple in Odia households. Roti and dalma for dinner is possibly the most common menu you would come across and this cuts across socio economic classes. It is really easy to prepare, in three quick steps- boil daal, add vegetables and then the tempering. You are done. Retains an earthy flavour and tastes delicious. 

Dalma(Yellow lentil cooked with vegetables)

Serves 6, Cooking time: 30 minutes

Ingredients

Arhar daal/toor daal)- 1 cup

Turmeric powder- 1/2 tsp

Ginger- 1/2 an inch- pounded

Mixed vegetables(you could use your own combination of vegetables but a mix of starchy and green ones work best- any four from the ones mentioned below)- chop all vegetables the same size.

         Potatoes- 2, quartered(large chunks)

         Brinjal- 1 large, cut into large pieces

         Parwal- 3/4 halved

         Pumpkin- Half a slice( about 1/2 cup when cubed)

         Broad beans- 2/3, chopped into large pieces

         Colocasia- 2, halved

         Green banana- remove skin and chop

Grated coconut- 1/2 tbsp.

Ghee: 1 tbsp.

Whole cumin(Jeera) - 1 tsp

Red chillies- 2/3

Roasted cumin and red chilli powder- 2 tsp( dry roast cumin and red chillies separately and coarsely grind them together. Store in an airtight jar and use as required- 2 tbsp of cumin with 3/4 red chillies)

Salt to taste

Method 

• Pressure cook the daal with 3/4 cups of water, salt and turmeric. You must end up with a fairly runny consistency.
• Transfer the cooked daal to a large kadai/wok. Bring the daal to boil. Add the ginger, vegetables - one by one starting with potatoes then followed by the others.
• Cover and cook for a while on low heat and then open and cook.There could be some scum on top, ladle it out.
• Once the vegetables are done, separately prepare the tempering/tadka. Heat the ghee, add the whole cumin seeds, once they sputter add the red chillies and sauté for a minute or two. Add this to the daal vegetable mix.
• Top with the grated coconut and the roasted cumin/chilli powder.
• Serve hot with plain steamed rice or hot chappatis.
• Enjoy.

There are modern day variations of Dalma with onions( one could sauté some onions in ghee and then add the pressure cooked daal to it) and tomatoes( add it with the other vegetables). But I love it in its purest satwik form. It also make for a complete meal and tops my list of one dish healthy meals. Best had freshly prepared and the taste lingers in your mind for hours afterwards.

Bon Apetit and Happy Cooking!

One Potato, Two Potato...Seven Potato more

Potato or aloo is probably the most commonly used vegetable in Indian households. Counted among one of the three staple vegetables- onion and tomato following close behind. When entertaining you are usually safe when you make a potato dish. Universally liked though some may choose not to eat it thanks to it also being much maligned in the recent past( weight gain, high starch etc.).

If like me you happen to be from the Eastern part of the country potato makes an appearance in almost every meal and dish. So part of our mutton curries, fish jhols, mixed veggie, mashed potatoes and of course made as a stand alone dish with numerous variations. As a starter, main course, side dish and even a dessert with cousin 'sweet potato'

The inspiration for today's blog comes from the fact that I cooked a potato dish with exactly the same set of ingredients as I have done in the past but a tweak here and a chop there and a dish that tastes really different and delicious.

Right now I am on a mission to source authentic recipes from different parts of the country and make it exactly the way it is made there. Friends are happily obliging. This one comes from my true blue Punjabi friend A. A is very precise with her instructions/measures and it is usually easy to get the recipe right the first time round. She is also generous about parting with her short cuts and tips which make her recipes fool proof.

Aloo Subzi( also referred to as Puri Aloo wali Aloo ki Subzi)

Serves 4, Preparation time- 10 minutes, Cooking time: 20 minutes

Ingredients 

Medium sized potatoes: 5
Red, plump tomatoes: 4
Ginger: 1/2 inch
Jeera/Cumin: 1 tsp
Amchoor(Dry Mango powder) : 1 tsp
Red chilli powder: 1 tsp or to taste
Garam Masala powder: 1/2 tsp
Refined oil: 1 tbsp.( A strongly recommends you use ghee)
Freshly chopped green coriander: 2 tbsp
Salt to taste

Method

1. Chop the ginger finely, cut the potato into thick roundels (Now this is a variation from how we make it- we usually boil and cube the potatoes and add to the gravy. Even when adding them raw to the masala potato is usually cubed/diced. The only time I cut potato into roundels is when I make Moussaka; http://yumeats.blogspot.in/2010/12/i-strike-gold.html) and dice the tomatoes.
2. Heat oil in the pressure cooker, add cumin and finely chopped ginger. Saute for a few minutes.
3. Next, add the diced tomatoes and cook till the oil starts to separate. This should take you about 7/10 minutes. You will need to be a little patient as this would involve cooking the tomatoes even after they turn squishy soft.
4. Add the potato roundels, salt and red chilli powder ( again I would have added haldi/turmeric at this stage- but I think the absence of it gives the gravy a very distinctive colour and taste). Stir them around making sure the masala coats the potatoes.
5. Add some hot water( about a cup), close the lid of the pressure cooker and let the potatoes cook for 10/15 minutes(one whistle and then on low for about ten minutes).
6. Let the pressure cooker cool down. Open the lid and mix the potatoes with the gravy. Some will tend to break- this adds thickness to the gravy.
7. Then add amchur and the garam masala, mix them up well.
8. Garnish with fresh coriander.
9. Serve hot with Pooris( well some of us have to contend ourselves eating them with Rotis/Phulkas- tastes as good- almost).

Bon Apetit and Happy Eating!

P.S: This simple dish is somehow addictive. You are more likely to make this potato dish each time.

 

I have a convert.....

It feels good to be back after a hiatus- over a year. While I have been cooking several new things somehow just did not manage to write about it.

But today I am really excited so much so that I have decided to get back to my blog. In one of my early posts I had mentioned that while my husband was very experimentative when it came to food, had been guinea pig right from my early days of cooking when it came to mutton he only like it the traditional way. Well, now I can proudly say that I have a convert. I cooked mutton differently and he loves it. The trick I think is that new variant( sorry years of FMCG conditioning) adheres to his broad category codes- fiery red color with an oily consistency in the gravy.

I regret scoffing at meat masalas for so many years. Always regarded them as quick fixes that made you hugely compromise on flavor and taste.

I have my friend R to thank in whose house I first sampled this mutton curry. I just loved the taste and discovered two wonder ingredients that she had added to the dish- a meat masala and tomato ketchup. Had I not sampled it for myself I would have never believed her. I have since made this dish umpteen times and it is quite a never fail one. But do make sure you make it in large quantities( I have had about six men polish off two and half kilos of the curry in one meal). Now that I have your attention and interest read on.

Mutton Curry

Ingredients

Mutton- 1 kilo (If making for a family of four I would strongly recommend you make at least a kilo and half . Mutton tastes way better the next day and you will definitely have the family go " anything leftover from yesterday's mutton curry")
Onions: 4/5 medium sized onions finely sliced ( adds to the thickness and texture of the gravy, never mind if the onion prices are soaring, this is one indulgence you must)
Curd: 1/2 a cup
Ginger garlic paste- 2/3 tbsps.
Chilli powder- 1 tsp
Turmeric powder- 1/2 tsp
Sugar: 1/2 tsp
Salt- 2/3 tsps.( or to taste)
Garam Masala- 1 tsp( Freshly pound the green cardamom and cinnamon, bazaar bought garam masalas just doesn't have the flavor. If feeling too lazy to pound use whole cardamom- 2/3 and cinnamon- 1 inch stick)
Tomato ketchup- 1 tbsp. This dish made me realize how undervalued tomato ketchup is- used primarily as a snack accompaniment. Gives the dish its rich red color which can otherwise be achieved with Kashmiri lal mirch
Shaan Meat Masala- 2/3 tbsps. This is the deal clincher and I am glad it is now available quite easily in most supermarkets. So sis doesn't need to carry them all the way from the US of A)
Mustard Oil - 4/5 tbsps.( You could use a sunflower oil if you are repulsed by the smell of mustard oil but the dish gets its characteristic flavors from the mustard oil, I am afraid). I am generous with my oil only when it comes to cooking mutton.
Bay leaf- 1/2
Potatoes- 4 potatoes halved( one per person )

Method

Some very easy steps and dollops of patience. And no that is not a contradiction. It always amazes me that one extra ingredient or a tweak to a step produces something so different.

1. Prepare a marinade of the ginger garlic paste, curd, chilli powder, turmeric powder,
1/4 tsp sugar, garam masala, tomato ketchup and salt. Whisk well together. Add the meat pieces to the marinade and turn them over a couple of times so that the masala coats the pieces evenly. Cover with a cling film(The TV shows have made me believe that this helps retain the moisture and flavor better than a lid. I overlook the part that the cling film maker is one of the chief sponsors of the show). Leave it in the refrigerator for a couple of hours or overnight.
2. Remove the mutton from the refrigerator about half an hour before you start cooking so that it is at room temperature.
3. Heat the kadai/wok. Add the mustard oil to it and let it smoke. Add the remaining 1/4 tsp of sugar.
4. Once the sugar starts to caramelize and turns a brown colour add the sliced onions and stir them around on high flame for a couple of minutes.
5. Next add the mutton, sauté for a few minutes. Add the shaan meat masala, bay leaves and sauté till the oil separates( would take you a good 45 minutes to an hour). Add the potatoes and toss them around with the mutton.
6. Tranfer to a pressure cooker, add water( I always add hot water- cooks faster and I am told helps retain the flavor in some way. When it comes to cooking I just trust my instincts). Cover with the lid and cook for close to 20 minutes( on high till you get the whistle and then on medium heat for the next 15 minutes or so).
7. Allow the cooker to cool down on its own.
8. Serve hot with rice and a salad. That is how my family typically likes it though I feel it goes equally well with chappatis and a raita.

Bon Apetit! And Happy eating!

MUM- bo Jumbo

Happy Holi!

Love the colors in my dish today, definitely goes with the festive spirit.

Growing up along the coast, we had access to the freshest, juiciest, tastiest prawns. Prawns would appear on the dining table with a certain regularity. Since they were fairly common place we did not go all ooh! and aah! at the sight of them. We just ate them in large quantities.

Mom cooked them in several different ways. There was of course the regular jhol( onion, ginger, garlic gravy), Mustard prawns( the prawns turned out really succulent when cooked this way), then she made prawn cutlets and stuck the tail of the prawn onto them- those looked quite unique. Tons of small sized prawns( read shrimps) got added to Chowmein and Prawn sweet and sour( prawn wantons in a fresh tomato pureed sauce) . I loved her prawns any which way.

One of my favorites was sauted prawns- she usually made this dish when we had larger sized prawns. So when my husband bought some of those prawns home I immediately decided to call Mommy for the recipe. As I was cooking the dish this afternoon the house smelt of my Mom's kitchen- that familiar aroma of prawns being sauted with vegetables and sauces.

Mom's Special Prawns

Serves: 4, Cooking time: 20 minutes

Ingredients

Large prawns( we call them Jumbo prawns): 1 kg

Onions: 4 large onions, quartered

Garlic: 1 tbsp, finely chopped

Capsicum: 1 small capsicum, cubed into 1" pieces

Tomato: 2, remove the seeds and cut into 1" pieces

Green chillies: 4/5, slit on top

Chilli sauce: 1 tsp

Tomato sauce: 1 tsp

Soya sauce: 1 tsp

Corn flour: 1 tsp, dissolved in half a cup of water

Oil: 1/2 tbsp

Sugar:1/2 tsp

Salt: To taste( go easy on the salt because all the sauces have added salt in them)

Method

• Clean the prawns, leave the head and tail on.
• Heat the oil in a wok/kadhai.
• Add the sugar and let it caramalise. Next add the garlic and onions and saute for a few minutes.
• Add the prawns, cover and cook for about 10 minutes. The prawns should be almost done by this time.
• Open the lid and add the capsicum, tomatoes, salt, all the sauce and the corn flour. Increase the flame and saute so that the prawn is evenly coated with all the sauces.
• Turn off the stove and let the prawns rest for a bit. Helps the prawns soak up the sauces. You could also the dish covered.
• Serve hot with either a fried rice or noodles. We had ours with regular daal and rice.

You could also add some mushrooms and baby corn to this dish. Serve it over a bed of boiled noodles and you have a wholesome meal ready in a jiffy.

The prawns tasted yumm! and as with most of my dishes helped me relive a bit of my childhood.

Bon Apetit and Happy Cooking!

Sesame Street.....

Sunday lunch: Chinese konji, Honey mustard chicken and Sesame Beans

It has been a relaxed weekend and we are enjoying the last of the Winters. Come summer and one wants to stay miles away from the kitchen.

I love re-reading my posts, brings the food memories back. As I was leafing through some my earlier posts I realized that I tend to be a little partial to non-vegetarian food. We do eat a fair amount of veggies and I for one love veggies in all forms, shapes and types. As I child Mom never ever had to force me to have my veggies. Though I must admit that putting together a good vegetarian menu for non-vegetarians is quite a challenge. In contrast, Chicken inherently appeals and you can rarely go wrong with the dish. However to get a 8/10 on vegetables needs a lot more effort.

Coming to today's dish- Sesame Beans, served as an accompaniment with rice and chicken. You could also serve it along with boiled potatoes and grilled/roast chicken. Beans are really versatile as vegetables- they lend themselves with equal ease to Indian, Chinese and Continental food. They are great as fries/bhajis, add color and crunch to salads, a must have in Chinese food. If you have carrots, peas and beans combine you can put together an interesting pulao in minutes. In my house it is a staple vegetable along with the usual potato, onion and tomato. Most people I know like beans as a vegetable. I love the tender ones- they cook so quickly and taste delicious.

Sesame Beans

Cooking time: 10 minutes, serves: 4

Ingredients

Tender French Beans: 500 grams, cut into long pieces( cut each bean into three)

Sesame oil/Vegetable oil: 2 tsp

Chili oil: 1 tsp( helps spice up an otherwise bland dish)

Chili flakes: Snip and crush two regular dry red chili (these contrast well with the green beans and white sesame) or save the extra topping that comes with Pizza

Sesame seeds: 2 tbsp

Method

• Steam the beans for about 2 minutes( you could do this in the microwave as I did). Refresh in cold water. This keep the beans green and crunchy.
• Heat the oil( combine the oils) in a wok. Add the crushed red chili. Once the pepper starts to sputter and smoke(I love these descriptions, they help create so much drama around basic recipes, makes the experience come alive in the post) add the beans and saute for a few minutes.
• Next add the sesame seeds and toss so that the beans are covered with the same.
• Remove and serve hot

Altogether it was an interesting combination of flavors- bland konji, pungent mustard chicken and spicy beans. Now for some Sunday siesta.

Bon Apetit and Happy Cooking!

On a roll...

We are having rolls for dinner tonight. That was a hurried photograph before the plate got whisked away. Once a dish is ready to be eaten my boys just don't have the patience for it to be photographed. So that part continues to be a little rushed.

Rolls always remind me of college. The 'mess' food left a lot to be desired. When food was doled out( we had to queue up for it) I was reminded of the lines from the movie Betaab, "khana hai to yahi khana hai, nahin khana hai to bhi yahi khana hai". Pocket money was fairly limited( yes, from a generation where parents did not believe in over indulging their children- you were sent to hostels so that you grew tougher in every possible way). There used to be a small department store close to our college called Snacko. We used the store to top up on the basics. Then Snacko introduced a roll counter. Going to Snacko was the high point in our lives. An egg roll cost Rs.3/, an egg chicken around Rs.5/ and a special roll(with all of the above) was Rs.8/. Most of us would settle for the egg chicken one as that allowed us to stretch our 'monies' for longer. For birthdays we would go to a small restaurant called "Eats" that served large portions of really delicious Chinese food. It worked out to under Rs.30 a head. Some very fond food memories and friends for life.

We occasionally have rolls for dinner. Typically it is the egg chicken variety. Funny how the same basic ingredients presented a little differently has a completely different response. On an average the boys eat around four rolls each, yes the same boys who struggle to finish two rotis when served with a regular subzi. I sometimes trick them with the vegetarian version.

Egg Chicken Roll

Serves: 4

Ingredients

Roti/paratha dough( Knead the dough just as you would for your rotis, could add a few tablespoons of maida to it)- enough dough to make about 10/12 rolls- roughly about 2 cups should suffice. If there is extra dough carry it over for regular rotis.

Onions: 6/7 sliced fine. My family loves a lot of sliced onion in their roll so I do go a little overboard.

Eggs: 3

Green chillies: 2/3, Chopped fine

Chicken Tikka: 10/12 pieces( you could buy them off the shelf or marinate some boneless chicken in ginger garlic paste, hung curd, garam masala and red chilli paste for a couple of hours. Saute till done and your tikkas are ready)

Oil: About a tsp per roll and 2 tbsp to saute the onions

Tomato ketchup: 2 tbsps

Chilli sauce: 2 tbsp

Method

• Beat the eggs and keep aside
• Heat 2 tbsps of oil and lightly saute the onions and green chillies( for about a minute or two)
• Roll out the paratha, cook it on both sides with about a teaspoon of oil. Once done ladle about a tbsp of the egg mixture on to it and spread it around to cover the roti completely( could also brush the egg on the roti) and let the egg cook. Once the egg starts to resemble an omelet, layer the onions,chicken tikka( could use about 2 tikkas per roll), add a dash of chilli sauce and roll it up.
• Serve hot.

This tastes best when served immediately but also makes for a good lunch box option. Leftover sauted vegetables work well for the filling. Ideal time to make rolls is the on the day after the big party when you have leftover tikkas and kebabs.

Bon Apetit and Happy Cooking!

Simmered and Stirred.....with apologies to Mr. Bond

Sunday evening signals that the weekend is almost over. The only way to cheer yourself up is to cook something really special. It is important for me to make the evening meal on Sundays a little different and interesting. Helps tide over Monday morning blues.

This evening I chose to make the handmade Tunnisian Harrisa Fettucine pasta that sister had got me. Apart from being hand made I am not really sure how this pasta is different but what I do know is that it is head and shoulders above any other pasta that I have cooked/eaten. It is also less sticky and stays separate for much longer.

I particularly enjoyed making the meat sauce today. I let the sauce simmer on the flame for over an hour. Was exciting to watch the mince simmer, bubble up and acquire the right consistency. I also kept adding ingredients impromptu- vegetable stock from last nights stew, some red wine that has been sitting in the refrigerator, a piece of cheddar from my husband's snack platter. All of them adding color, taste and richness to the sauce. Unlike other times I used a masher( yes, the same one I use to make Pao bhaji). This gave my sauce a uniform and glossy texture. The kitchen smelt really nice as the mince was simmering. Son claims he could smell it from two flights down. Never mind the exaggeration it all worked well together. And finally plating it so that the pasta and meat sauce could create some magic on our sensorials.

Pasta with meat sauce

Serves :4, Cooking time: 1 hour

Fettucine Pasta: About 100 grams

Garlic: 4/5 pods chopped fine

Onions: 2/3 medium sized onions, chopped fine

Tomatoes: 3/4 medium sized tomatoes blanched and pureed

Tomato ketchup: 1 tbsp( primarily to add color)

Red wine( optional): 1/2 cup

Mutton mince: 500 grams

Vegetable stock: 2/3 cups( else use warm water)

Olive oil: 2/3 tbsps

Oregano seasoning: 1 tbsp

Green corriander: 1 tbsp, finely chopped for the garnish

Method

• Boil the pasta in plenty of water to which a little salt has been added(to ensure your pasta does not stick, add a tsp of olive oil into the water) for about 8/10 minutes. Drain the water, toss the pasta with 1 tbsp of olive oil and keep aside.
• Heat some olive oil in a pan. Add the garlic and saute for a few minutes. Next add the onions and fry them till they turn glassy. Add the mince, oregano seasoning, tomato puree, ketchup and saute for a few minutes.
• Turn the stove to a low flame add the vegetable stock and red wine. Let the mince simmer for about an hour. Alternate between cooking it covered and open. Keep stirring and mashing the mince with a masher from time to time. Add more stock if needed. The meat sauce should have a runny consistency
• Once the sauce is done add salt to taste.
• Now to plate. Place the pasta on a plate, shape it like a bird's nest. Spoon about 2/3 tbsp of the meat sauce onto the center. Garnish with finely chopped coriander and serve piping hot. As the pasta would have grown cold it is a good idea to microwave the serving for about 60 seconds and then serve. Add the garnish after you have microwaved.
• Go ahead slurp it up!

Bon Apetit and Happy Cooking!

A Pound of Flesh....

This post is dedicated to my Grandpa. He often quoted these famous lines from 'The Merchant of Venice'. That it was mostly in non- food related context and had something to do with his fights with Granny is another story. Like the rest of the family Grandpa loved food and thanks to his travels had sampled different kinds of cuisine very early in his life. His food stories were a delight, he managed to create excitement around everyday dishes. Pish Pash was one such dish- we always thought he had made up the name till years later bro found it on the menu of a Dak Bangla( referring to the times of the Raj) buffet.

Now coming back to the dish, like I had mentioned in my earlier post those loaf tins inspired me to bake with renewed vigour. My success at baking bread made me feel confident to try out other seemingly difficult recipes.

Compared to baking bread this one is a sitter. In terms of impact a perfect 10. I just loved the way this dish looks. While I don't have a picture of the sliced loaf( the boys were busy wolfing it down and unwilling to photograph any further) the tri-color pie- mince, egg yolk and egg white looked amazing. It tasted delicious too.

Meat Loaf

Serves: 4, Preparation time: 10 minutes, Cooking time: 1 hour.

Ingredients

500 grams of Mutton mince

3 onions chopped fine

Breadcrumbs: 1/2 cup or 100 grams

Ginger garlic paste: 1 tsp

Vinegar: 1 tsp

Boiled eggs: 3

Raw egg: 1

Salt to taste

Olive oil- 2 tbsp

Method

• Heat the oil in a pan and fry the onions till they turn light brown. Sprinkle some salt over them and let them cool.
• In a bowl mix the mince, raw egg, ginger garlic paste, vinegar, bread crumbs and mix well. Add the onions and mix again.
• Now take the loaf tin, line it with some oil or butter. Divide the mince mixture into two. In the tin pat one half of the mince mixture to form the bottom layer of the meat loaf. Next shell and place the boiled eggs in a row to form the middle layer. Cover completely with the remaining mince mixture. Shape and compress to get rid of any air gaps.
• Bake at 200 degrees for close to an hour. Initially with only the bottom coil on and for the last twenty minutes with both the top and bottom coils.
• Once done let the meat loaf rest for about 15 minutes. Remove from the pan and slice evenly.
• Take a bow when the accolades begin.

Ideally serve this with a clear soup and some stir fried vegetables.

Bon Apetit and Happy Cooking!

Little Italy...Risotto

" As a child my family menu had two choices around food- take it or leave it" Buddy Hackett

The excitement around creating something new. I guess that is what makes cooking therapeutic. I feel so happy when I decide to try out a new dish. Poring over recipe books, Google searches, chatting with friends who might have prepared the dish, the trudge to the nearest supermarket to pick up the ingredients, the anticipation around how the dish would turn out-finally plating the dish and waiting for the verdict! Most of the times the response is worth all that effort.

These days the only TV programs I watch with interest are ' cookery shows'. The delightful Nigella even has me staying up well past my bedtime. She is lovely and her passion for food clearly shows through. I love the way she romances food. Shows like hers and the Master chef series do introduce us to a whole host of global cuisine. My repertoire of Italian cooking tends to be restricted to various kinds of pasta and pizzas. One such show got me thinking about Risotto. This was quickly followed up with a trip to a gourmet food store, recipe searches, tweaks and finally the dish. Has inspired me to try Paella next- would be a toss up between meat or sea food versions. I am so looking forward to trying it soon. Another day and another post, for now it is a little bit of Italy by my side.

Risotto(Serves 4)

Ingredients

Risotto Rice: 2 cups

Red Wine: 1/2 cup

Vegetable or Chicken stock- 3/4 cups

Parmesan cheese: 1/2 tbsp( grated fine)

Butter: 1 tbsp

Olive oil: 2 tbs

Onion: 2/3, finely sliced

Mushroom: 6/7, quartered

Chicken Salami- 3/4 roundels, chopped into small pieces

Fresh Basil leaves- 1/2, for the garnish

Method

• Heat olive oil in a Wok and fry the onions for a couple of minutes till they turn soft.
• Add the Rice and stir for a few minutes.
• Next, add the red wine and mix well.
• Keep adding the stock little by little( half a cup at a time). Once the rice absorbs the stock, add the next half cup. Continue this till the rice is cooked.
• Toss in the mushrooms and salami. Cook for a few minutes.
• Add salt to taste, the butter and cheese. Give it a good stir and remove from fire.
• Garnish with a few sprigs of fresh Basil and serve hot.

Bon Apetit and Happy Cooking!

Arrivederci!

There is a big green house....Daab Chingri

This dish almost seems like an extension of the riddle one learnt as a child. There is a big green house, inside it there is a big brown house, inside the big brown house there is a big white house and right in the middle there is a pool. The answer is " (Tender) Coconut". Replace the pool with some succulent marinated prawns, bake them for an hour. Voila! your dish is done.

I am super duper excited today. So much so that I have started writing the post even before the verdict is out. Making Daab Chingri(Prawns cooked in tender coconut shell) has been on my wish list for a while now. It looks and sounds so exotic.

With an ingredient list that sounds deceptively similar to of 'mustard prawn' it can't possibly taste very different( vetted by personal experience). However this is one dish where the journey is undoubtedly more enjoyable than the dish itself. There is a lot of excitement around preparing it. Even the staged photo shoot lasts much longer.

The prep work starts with hunting for " Tender coconut". Not as easily available post the scorching summer. Not always available at the neighborhood vegetable shops, typically the push- cart seller carries it. And then you have to get the vendor to scrape the top( this allows the heat in) , make a cut on top and slice a little bit from the bottom to help the tender coconut balance itself( for an extra fee of course). Drink the coconut water- you could save a little to add to the marinade- save the shell for the dish that follows.

Daab Chingri

Ingredients
Tender Coconut: Choose one that will fit into your oven.

Medium Sized Prawns: 1 kg, de-shelled and de-veined

Mustard Paste: 2 tbsp(my family likes the pungent taste of mustard, you could reduce the quantity to 1 tbsp)

Ginger Paste: 1 tbsp

Garlic Paste: 1 tbsp

Grated coconut: 1 small bowl(2/3 tbsp)

Onions: 2/3, sliced fine

Green chillies: 2/3, slit till halfway

Salt: To taste

Turmeric: 1 tsp

Mustard Oil: 2/3 tbsp

Wheat flour dough: To seal the top

Kalonji: For decoration

Method

It is a simple one step dish

• Mix all the ingredients together. Let them stand for a while
• Scrape the top of the tender coconut. Cut out the top(retain it as you need it later).
• Stuff the prawn marinade into the tender coconut, do not pack it tight.
• Put the lid back, seal with dough to make it airtight. Decorate with some kalonji- contrasts well with the off white dough and adds to the visual appeal.
• Bake in the oven for close to an hour at 180 degree centigrade
• Serve hot with steamed rice

The prawns have been baking for close to forty five minutes now. The tender coconut shell has turned dark brown. The dough sealing top has dried up and tightened around the top. Fifteen more minutes to go. Table has been set. Rice is done. So baited breath it is.

Just sampled the dish. Really succulent, juicy prawns with a hint of tender coconut. Went well with the otherwise simple meal of rice and daal. Plan to try a variation where I reduce the quantity of mustard and add some tender coconut to enhance the flavour.

This is one of those dishes when placed in front of guests makes them first gasp and then go Wow!

Bon Apetit and Happy Cooking!

Inspired by the Masters......Chicken Exotica

I am really, really excited as I write this post. Just minutes after having eaten the dish. It came out so well and everybody loved it. That it was something completely new, different and "my own" made dinner even more enjoyable.

So where do the Masters come in. Well, some parts of this dish are inspired by Master Chef Australia. Like co-food blogger, Knife, I don't like 'Reality food shows" where participants spend more time running between the pantry and their work stations than actually cooking. And your focus as you watch the show is to pray that your favorite contestant finishes on time, almost never on what he/she has cooked. But yes, as I watch them cook and between those pressure tests some combinations seem interesting. And then of course there are master classes where the dishes look "gorgeous" but a little too complex for everyday cooking. It was in one such show that I watched one of the judges try an onion, saffron and star anise combination. That has been the starting point of tonight's dinner. I typically use saffron either to make Biryani or in my desserts. Similarly Star anise gets restricted to Thai cooking. I felt inspired to combine the two seeming varied flavors with chicken and make a 'continetal' dish with them. The rest of the ingredients just got added on as I started cooking. Just be led by your senses and you cannot go wrong with your cooking.

Chicken Exotica( this dish looks really exotic)

Ingredients

'Chicken: 8/10 pieces

Vegetables: About 2 cups, 2 carrots and maybe 10/12 beans, cut into 1 inch long pieces

Spaghetti: I just grabbed a fistful( that is all that was left in the packet)

Onions: 5/6 large onions, cut into roundels

Star Anise: 2/3

Saffron: a pinch

Toasted sesame seeds: 1 tbsp

Chilli flakes: 1 tsp

Salt: to taste

Olive oil: 3/4 tbsps

Method

• Marinate the chicken with some lime juice and salt for about an hour.
• Heat the olive oil in the pan and add the saffron, star anise, saffron and a little bit of salt to it. Cook covered on low flame till the onions looks brown( should take about 30 minutes or so- keep checking as you cook). Remove onto a baking dish. Layer the dish with the onions. Leave the excess oil in the wok.
• Add the chicken to the pan, cook on high flame for about 5 minutes, add the sesame seeds and chilli flakes. Saute and transfer to the baking dish. Layer over the onions. Bake at 200 degrees for about 30 minutes.
• As your chicken is baking, boil spaghetti with some salt and olive oil. Once done, drain. You could add the vegetables to the spaghetti after it is half cooked or blanch the vegtables separately. Toss the vegetables and spaghetti into the same wok and toss for a couple of minutes so that it gets coated with the oil and spice, add some more of the tosted sesame to it.
• Finally, plating it all together. Make a little nest with the spaghetti and vegetable combine. Place some pieces of chicken on it. Spoon the onions over the chicken.
• Serve immediately.
• Verdict: Delicious!

This dish has such an unusual taste. The onions have a "meaty" flavor to them and cooking the chicken along with it makes the pieces really succulent. The chicken would also go well with some buttered toast or garlic bread.

Cheers to the fusion of flavors.

Bon Apetit and Happy Cooking!

From the land of butter and cream....Presenting Daal Makhni

I have never used as much butter and cream in one dish. Those of you who have read my earlier posts would have noticed that most of the dishes I write about are either low oil or no oil. Ironically this post(laden with butter and cream) follows the " Freedom from oil" post.

Well, in a weak moment I agreed to make " Daal Makhni" for sonny dear. In fact he played it out quite well, " Mom, you never make anything "rich"(emotional pressure), R's mother makes really nice Daal Makhni and Paneer Butter Masala(read come on Mom you ought to be the best)". That did it. Over the next few days I began my search for easy to prepare and authentic Punjabi recipes. Decided to start with Daal Makhni. Daal is considered a low involvement, low skill dish in most part of the country. Serves as an accompaniment and often passed over for other more interesting food . But in the North and for people from Punjab it is main course, staple food- Chole Kulche, Rajma Chawal, Tandoori Roti and Daal Makhni are popular combinations. There is a lot of painstaking effort that goes into making the perfect daal. Cooked on slow fire for hours, simmering brings out the flavor of the daals. So no quick pressure cooking and tempering.

This is As's( a true blue Punjabi) recipe. Her instructions were very precise and easy to follow. She also simplifies the steps which makes it easy for somebody making the dish for the first time. I think the best tip she gave me was to pick up " Roopak's Daal Makhni" masala. Roopak Masalas are easily available in most supermarkets in Delhi. I have used their Oregano seasoning, Dahi bhalla Masala, Biryani Masala. Thank God! for blended masalas, easy to replicate the taste each time. And like one of the ad says ' helps Mrs. Chawla make her Sambhar as good as Mrs. Reddy's'.

I love the concept of trying out food from different parts of the country/World. A global kitchen which is literally a melting pot of recipes, fusion food. Just thinking about it is exciting. And yes, the opportunity to make something new, different each day and for each meal. Wow! I was so excited about making this dish that I made it on a 'weekday' morning. Slow cooking does allow you to go about your chores as the dish cooks.

Daal Makhni( Serves 6/8)

Ingredients

Saboot Urad Daal: 1 cup

Rajma Daal: 1 handful

Tomato Puree: 10/12 tbsp

Garam Masala: 1tsp

Cream: 1 cup

Daal Makhni Masala: 3 heaped tsp

Butter: 2 tbsp

Refined oil: 1 tsp

Garam Masala: 1 tsp

Method

• Soak the daal overnight in 8 cups of water.
• Pressure cook the daal with 8 cups of water and salt to taste( this daal cooks for much longer than regular daals so do ensure you have added enough water else you risk burning it).
• Let the cooker give out one whistle and then cook on low flame for 40 minutes. Keep aside and let the cooker cool down on its own.
• Take a kadai/wok and heat the oil. Next add the tomato puree and cook for 10/15 minutes.
• Mix the daal makhni masala in about half a cup of water and add it to the tomato puree. Cook for another ten minutes. Add butter
• Add the tomato puree mixture to the daal and let it simmer for 20/25 minutes.
• Add the cream and 1 tsp of garam masala
• Served hot with rotis.

The boys just loved it. Younger one had it with rice(sacrilege, I know) and the older one with phulkas. The kitchen smells divine as the daal cooks. The daal has a smooth, creamy texture and all the ingredients blend together to create sheer magic. You will definitely have people asking for more.And for all you non-vegetarians reading this post, like I'd told my Dad years ago, 'Ghar ki daal murgi barabar'.

Bon Apetit and Happy Cooking!

Freedom from oil.....Tricolour Tiranga Pulao....Happy Independence Day!

This one is an independence day special. The typical way to make a tiranga/tri-color rice is to cook three types of rice separately- a palak/spinach rice for green, carrot rice for the color saffron and then combine it with some plain rice in the midle for the final effect. Looks really nice and goes well with the Independence day spirit.

I was a little short on time today. The Independence day lunch organised by the building committee was called off at the last minute, cook had her day off and yet I was quite determined to make the meal special.

So an oil free recipe it was( in keeping with the Freedom theme), a one dish wholesome meal( read Pulao) and three different colored ingredients- carrots, beans and baby corn. The combination was definitely a visual treat and nobody seemed to miss the oil/butter/ghee.

With lean cooking( I have Sanjeev Kapoor, Nita Mehta and Karen Anand to thank- picked up all my basic tips about low oil/no oil cooking from their books) there are two basic rules:

• Be patient because a good part of the cooking needs to be done on low flame. Some steps may need constant stirring. Try and use a good non-stick cookware.
• The food is low on oil but high on flavor so some of the dishes(like this one) need a lot of ingredients- basic everyday use ingredients but quite a few nevertheless.

Tri-colored Rice/Tiranga Pulao(No Oil)

Serves: 4/5

Ingredients

Basmati Rice( choose the long grained variety): 1.5 cups

Onions: 2, finely chopped. You could also use Shallots- about 8/10 peeled

Ginger: Finely chopped, 1 tbsp

Tomatoes: 2, finely chopped. Choose large ones, this is a key ingredient when you are cooking with no oil

Carrots: 1/2, cut into 1/2 inch long pieces

Beans: 8/10, 1/2 inch pieces

Baby corn: 4/5, 1/2 inch pieces

Bay leaves: 1/2

Cumin seeds: 1 tsp

Green Cardamom: 2/3

Lime juice: 1 tbsp

Water: 3 cups

Method

• Soak the Basmati rice for about an hour before you start cooking. Do follow this step for all Pulaos.
• Heat a non-stick kadai/wok. Dry roast the bay leaves, cumin seeds and cardamom till fragrant.
• Add the onions, ginger and tomatoes and cook for a few minutes till the tomato turns soft.
• Add the vegetables, rice and mix well. Cook for a few minutes.
• Transfer to a pressure cooker, add 3 cups of hot water( this prevents the rice from sticking, also helps cook faster) and the lime juice. Close the lid of the cooker and let it give out one whistle. Switch off the cooker and let it cool on its own.
• Serve hot along with a cucumber-tomato- onion raita.
• Enjoy.

Jai Hind!

Bon Apetit and Happy Cooking!

Yum!

The title of this post is inspired by a talk I heard this morning. The Managing Director of Yum Foods(the group that owns brands such as KFC, Pizza Hut and Taco Bell) addressed us at work this morning- a very inspiring speech, related to good food(my kids would vouch for the brands) and I decided that I just had to get back to the blog. It has been a long break- over two months. I have been cooking, trying out new recipes but have somehow not managed to click pictures or write about them.

So back from the break with my favorite theme, " one dish meals". And though I hardly eat rice these days I think our very own "desi pulao" tops the charts when it comes to one dish meals. And thanks to the pressure cooker/rice cooker the pulao gets done in a jiffy too. So full marks on nutrition, taste and convenience. And while the rice gets done and the cooker cools you assemble the raita. Perfecto!

If you are making a veggie pulao you can team it with a plain raita( dahi to which a wee bit of sugar, some black salt or chat masala and bhuna jeera has been added or maybe if you are feeling a little more indulgent then a dahi boondi). And I never fail to get amazed by the number of different types of Pulaos/mixed rice that can be prepared. From the basic jeera(cumin) rice( now this goes well with an elaborate dinner, as a substitute for steamed rice- looks and tastes way better), to the peas pulao( Jeera rice to which you add a handful of shelled green peas- no extra effort, frozen green peas have a permanent place in the freezer- I know of families in Delhi who painstakingly shell peas during the Winter months, then blanch and store them in small single serve zip lock pouches and use it through the year. For those of you who don't want to go through the trouble there is always the Safaal peas). Sorry I got a little carried away. And then of course the regular vegetable pulao and variations therefore like vegetable pulao with tomato, vegetable pulao with paneer, the one Maharashtrians make with goda masala, the traditional vegetable pulao with kaju(cashew), kishmish( raisins)- this one used to be a regular at all family weddings. The list is actually endless and over the next two/three weeks I plan to try out a couple of new types. So watch this space for more.

The pulao I made this evening has just one added ingredient which sets it apart from the regular ones- green corriander( hara dhania) ground to a fine paste with ginger, garlic and green chillies. Gives the pulao an unusual green colour and a really flavorsome taste. Gets done in under 10 minutes and goes well with a regular raita. As the vegetables are cooked and added separately there is no fear of them getting over cooked or the pulao turning lumpy. I think this pulao would taste really good on cold winter evenings with seasonal vegetables like cauliflower, carrots, beans etc.

Corriander Pulao

Cooking time: 10 minutes, serves 4

Ingredients

Basmati rice: 1 1/4 cup, if you are making a pulao try using Basmati rice, Tukda Basmati should also work well. Soak the rice for at least half an hour prior to cooking

Oil/ghee: 2 tbsp

Mixed vegetables, finely chopped: 2 cups( I used beans, carrots, mushroom and baby corn).

Onions: 2, finely sliced

Mustard seeds: 1 tbsp

Curry paste: Grind together 1/2 inch ginger, 3 cloves garlic, 2 tbsp green corriander, 2 green chillies, 1 tsp cumin powder, 1 tsp corriander powder,1/2 tsp turmeric powder to a fine paste

Water: 2 cups( prefferably warm water as that prevent the rice from sticking to each other and you get a nice fluffy pulao).

Method

• Heat 1 tsp oild and stir fry the vegetables with some salt and keep aside. This should not take more than a few minutes as they would have been chopped fine.



• Next heat the oil in a pressure cooker. Add the mustard seeds, once the mustard sputters add the onion and fry for a minute or two.



• Next add the curry paste and saute till the raw smell of ginger garlic is no longer there. This should take a few minutes.



• Add the rice and stir for a minute.



• Add the water, close the lid of the pressure cooker and let it give out one whistle.



• Take the cooker off the flame and let it cool down. Open the lid and add the vegetables, mix well.



• Serve with a cucumber, tomato, onion raita.

I loved the spicy taste which got perfectly balanced with the raita. However if making it for young children I would recommend you skip the green chillies.

There are two new interesting dishes that I have made today. Yes, happy to be on an overdrive. Hope to blog about them soon. Writing about them makes cooking a lot more fun. And making everyday dishes blogworthy is even more fun, you invariably try harder.

Till then, Bon Apetit and Happy Cooking!