Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Monday, December 17, 2012

Easy, Peasy Cheesy Spread



This is my entry for the Hush Hush week of Avant Garde Cookies. Priya Sreeram gave me an easy ingredient - cheese. And I had just stocked the fridge with Feta from the Indian store (never again since it was too salty, but perfect for the dish I made) and Gruyere from Trader Joes.
What to make??? I also had some paneer sitting in the fridge from a previous purchase, however it was not an option for this meal.

I have been cooking but blogging has been a luxury I have been unable to indulge in! Other priorities, kid applying to colleges, baking goodies for all the teachers and friends who have enriched our lives, horrific news that makes me want to sometimes curl up under the comforters with my children and never come out! Oft are the times I feel like taking them all back in my womb where I can keep them safe! If only that were an option! Kids grow up, get bigger than you, finish school and flee the nest in pursuit of their own destinies. As parents you have to learn to dwell on their success and not at the void they leave in the home as they do so!

I want a safe environment for the children and for all the people of the US. Many countries survive just fine with no weapons in their homes - I dream of a gun-free country where people once again learn to love their neighbors and let go of this built up hate and frustration.

Sorry to digress, this is after all a food blog and I am happy that is one thing that can please, made the right way :)






This was an uber delicious spread and a perfect addition to any dinner table and for entertainment.

Ingredients
1 pack of frozen peas (12oz)
1 onion
3 cloves of garlic
1 cup of gruyere cheese
1/4 cup of creamy Feta cheese
3 spicy green chilies
2 tomato
2tsp of olive oil


Method
Sautee until all veggies are cooked.
Add the Feta to the veggies and melt
Cool and grind and put in a baking dish
Add grated gruyere
Bake at 350 for 20 -25 mins

Serve as dip or spread






Wednesday, October 3, 2012

Green Chili Thokku (Preserve)



My garden was bursting with green chilies and we kept collecting in the hope that we would get some spicy ones - Alas to our disappointment, although they were extremely aromatic and flavorful and raised our expectations no end about its spiciness. Ironically, they lacked the sting which is a quality all of us proper South Indians look for in our green chilies.  We have learnt now that we have to plant the different varieties of chilies at least a 10 feet away from each other because what can happen if you plant spicy ones and sweeter peppers side by side, one takes over the flavor of the other, in our case the sweet dominated the spicy :(  So a lesson learnt for next year. Joke is I had to use store-bought green chilies and a few red chilies to spice up my chili chutney (lol)  But it smells phenomenally good and and tastes incredible, esp with thachu mammu or yogurt rice; a fab spread on sandwiches and with chappatis and cheese...

Presenting to you my Green Chili Thokku/Preserve - also sharing a couple of fun art I made with them.


Ingredients

  • 3lbs of Fresh green chilies 
  • 4 thai green chilies (not required if you have spicy chilies already)
  • 1/2 cup of urad dal
  • 1tsp of tamarind paste
  • 1/4 tsp of asafetida
  • 1tsp turmeric
  • 5tbsp Gingely/sesame oil
  • salt
  • Tempering with mustard seeds

Method

  1. de stem the chilies and keep ready
  2. In 2 tbsp of oil roast the urad dal until golden brown
  3. In a wide pan add 2 tbsp of oil and add the green chilies and allow them to cook until lightly browned
  4. Add the salt, tamarind and asafetida to this and stir for a little longer
  5. Cool and grind 
  6. Add a tbsp of raw sesame oil to the top to keep it preserved. Enjoy in any which way you want to :)

Chili Thokku

Thursday, September 27, 2012

Colorful Veggie Stir Fry – Indian Chinese Style



Some days the sun shines brilliantly and makes for the best day to click some good pictures – especially of food – A day like that presented itself and I was beside myself with joy since I had invited some friends over for lunch and I was planning on making this veggie stir fry. Colorful veggies can be a big turn on for the gastric juices and a visual treat. And I hope to achieve this with this recipe. For those who see my FB page, you will have seen this as my "cover photo" and on the slide above on my homepage :)

This is an all too simple recipe, the only hard or interesting part (depending on how you view it) is the veggie cutting – I made this a fun chore and you can see the result of it in the pictures below.  A few ingredients to spice it up and I was good to go.

Here now is my recipe

Ingredients
Veggies of your choice
Hot stir fry sauce
1tsp Sambar powder
1 tsp or squirt of Sirarcha sauce
1tbsp Ginger
1tbsp Garlic
1tsp sesame seeds
1tsp of Asian spices
Nuts (optional)
1tbsp +2tsp of sesame oil
Fresh green Thyme to garnish (can use basil or other too)

Method
Heat 1tbsp oil
Add the garlic and ginger and sesame seeds
Roast till garlic is golden
Add the chopped veggies
Add all the spice powders – The sambar powder infuses a fine Indian aroma to this dish while the Asian Spices confirms that it is indeed a Chinese dish with an Indian twist JThe addition of Potatoes also lends some Indianness to the dish.
NOTE: If you are using potatoes, like I did, you may want to cook it for a few minutes in the microwave or steam them ahead of time for a 3-4 minutes
Cook on high flame stirring/tossing them
Once they are tender, but still crisp, add the sauce
IMPORTANT – The veggies should be Al dente and retain their shapes and their own individual flavors – that’s what makes this dish special
Serve HOT Over noodles or as a side with Jasmine Rice J

Serving with Whole Masoor dal "soup" & Pappads




This is my week 3 Cuisine of the month at AGC posting- Do check out my co-AGCians recipes - AnushaJayanthi,KaviPriya, RadhikaRoshni and Veena


Monday, September 24, 2012

Mango Lassi and a Childhood Tale


This is a recipe from the Spring ... I realized I had not blogged and found in my to be posted files....

This is a Mango – Mango Mango they chanted in unison – And after the first bite, they proclaim, “Sheer nectar from the heavens” – Yeah baby!  How many of you are fans for Karadi Tales – My little one cannot get enough of them!  And Ushu Utup at her best crooning the Mango ripe mangoes song Like Karadi, this post takes me back to the days of my childhood and the huge Surprise Mango Tree –Much like Meera the monkey, my little one is eager to listen to all my stories. Read along and feel free to click your tongues to three beats after each paragraph! 


THE MANGOLESS MANGO TREE

Once upon a time, there lived a young officer and his wife with their children in a small but lovely home in a little town in Southern India. Their house was one among 60 or 70 others in the area which they called a "colony". It was distinguished by a tall mango tree, which spread its branches over the street, offering shade to all passersby. Just about every hawker, be it the vegetable vendor or the balloon seller and every street dog, cat or cow parked themselves under its shady branches for their midday siesta.  The officer, although kind-hearted was irritated by the crowds that always gathered under the tree because it took several honks to wake them up since it was right at the edge of his garage. The other reason was since it had been planted the tree had grown and grown but had not had a single fruit to show.  Each year the mango tree would put out a few flowers and the officer and his wife would be hopeful only to be disappointed.

One afternoon, after having to honk loudly to wake up a fruit vendor and several street dogs, the officer was angry as he walked into the house.

“I am going to chop that tree down” he declared. 
“It bears no fruit and its shade attracts every passerby and I have to deal with them every time I need to park my car!”
 His lovely wife knew that her husband was talking in momentary anger.
“Sit down and eat your lunch, dear. We can talk about the tree later.”
Sure enough, the officer was much happier after a fabulous meal.
“You will do no such thing,” said the wife firmly as she put away the dishes.
The officer knew what she was talking about.
“Don’t count on it. One of these days, I just may”
“I have an idea if you will listen” said the wife
“Is it possible to treat the tree with some fertilizer? I cannot believe that this tree will not bear fruit”
“I could talk to the horticulture department and see if they have any solutions” conceded the officer.
By the end of the week, the officer had arranged for a person from the horticulture department to come by and check on the tree.
“This is a rather common issue,” the man said. “I will treat it with a shot in the trunk and we’ll see. If need be, we may have to do this a couple of times.”
The children, the officer and his wife watched as the man pulled out a long syringe and filled it up with a solution which he then drove right into the tree’s trunk.
Months passed by. The officer and his wife kept checking on the tree but nothing had changed. The wife was anxious that her husband would carry out his often- repeated threat of cutting the tree down, especially since it was still the stop for all passersby.  But life was busy with the children’s year-end activities and the tree was forgotten for a while.
One April morning, the wife, woke up her husband screaming excitedly. “Look up at our mango tree, dear.”
The man quickly got up to see and a large grin appeared on his face. The entire tree was covered with little off-white blossoms. They were once again hopeful.
The wife said a prayer and the children who were now on summer vacation kept a close vigil on the tree.
“Ma, there are little fruits on the tree,” Their daughter came in squealing with delight.
The wait for the mango was now getting unbearable. They had to watch the tree since there were many passersby who tried to get at the fruits with stones and sticks.
The officer put up a small sign against the tree. No loitering under this tree. It was effective to keep the humans away, but the animals paid no heed. But they were not the mischief-makers.
The fruits grew bigger and bigger, but were still green on the outside. The entire neighborhood could smell the sweet, intoxicating aroma of the growing mangoes.
The officer and his wife, like two expectant parents, played a guessing game. Were these Banganapallis? Sindhuras? Killimookus? malgoas?
One day, when they could wait no more and they thought the fruit was ready to be picked, the officer brought out a long pole on the top of which was a curved hook knife. He reached up and yanked the biggest mango. The children dove down to catch it. The wife washed it rather ceremoniously and brought it out to the table to cut. Every mouth in the room salivated.
The officer ripped the flesh of the mango wedge with his teeth. What seemed like the longest silence ensued.
The first cut revealed a bright orange yellow fruit – Mouths were watering even more. The wife cut the fruit into several long wedges. The children waited for their parents to taste the mango first.
“Malgoa,” he said in a hushed voice, the juices of the mango still tickling his throat. “The most exquisite malgoa” he repeated with uncontrollable emotion.
The wife tasted it too and had a similar reaction. “Well, aren’t you glad you did not cut it down, dear?” she joked.  This sweet baby of ours has produced the king of kings”
By now the children had attacked their wedges, licking off the juice that was trickling down their elbows.
One of them asked, “why do you say king of kings, ma?”
“Mango is considered the king of all fruits, dearest one. And Malgoa is the sweetest of them all and is called the king of mangos. So they are truly the king of kings amongst fruits” she finished.

That summer and many summers to follow, the wife was busy making mango chutney, pickles, pedas, ice-creams, lassi, milkshakes and several other fantastic mango preparations. She still had plenty to give away to all their neighbors and even their relatives who 

lived in other towns received cartons of mangoes. Their fruitless tree was now the most fertile, fruitful tree ever.
Share with you children if you like- they may just enjoy this :)


There my friends is a true story of my mango tree in my home in Pondicherry.
And then I come to live my adult life in a country where mangoes are imported! But it is Spring here as well and the markets are flooded with “altoufa” or champagne mangoes from Mexico. Sam’s of course carries the same mangoes that Whole Foods does, except for half the price! So I bring a crate home and decide to make the most celebrated Indian drink in the Indian restaurants in the west – The MANGO lassi –

Take a sip with me and get in that blissful state that this magnificent fruit can transport you to. 


Ingredients
  • Ripe Mangoes peeled and deseeded
  • yogurt (dannon plain) 1 tub
  • 1/4 cup sugar (or sugar substitute)
  • Rose essence (optional)
Method
  1. Blend into smooth fluid
  2. Chill and drink



Wednesday, September 19, 2012

Rainbow Chard & Veggie Casserole With Paneer


This was a pleasurable dish to make. I had this super colorful Swiss Chard that I’d bought at Whole Foods. And I had all my garden veggies and was planning on some really interesting dish. It was the same morning that Radhika emailed me the secret ingredient for our Avant Garde Cookies posting and it was Paneer… I had made some a few days before and this seemed like the perfect garnish/addition to this veggie medley.  What’s more I even had my béchamel sauce that I’d blogged the day before and I thought it would make a perfect addition to the dish.

Here is my recipe.
Ingredients

  • Basically this can be done with any veggies or greens of your choice
  • I used Rainbow Swiss chard, cherry tomatoes, onions, orange and yellow bell peppers, green chilies (optional) – I also had some snake gourd I chopped up and used.
  • 1tbsp olive oil
  • 1cup of béchamel sauce (use any other sauce of your choice)
  • 1tsp curry powder (optional)





Method

  1. Stir-fry the veggies in about ½ tbsp. of olive oil
  2. Place this is a baking pan neatly
  3. I used the béchamel sauce to top my stir-fried veggies (I sprinkled some curry ma powder on top)
  4. Sautee the paneer in another 2 tsp of olive oil – I used some curry powder and salt to spice it up a bit
  5. Arrange the paneer on the top
  6. Add some cheddar if you like
  7. Bake for about 25-30 minutes at 350 F
  8. Garnish with Fresh Cilantro
The pictures are self-explanatory.
Enjoy with noodles or just by itself.








 








 This is off to Avant Garde Cookies
This is for the Avant Garde Cookies Group. In this venture with me are  AnushaJayanthi,Kavi, Priya SreeramRadhika Roshni and Veena