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Showing posts with label easy cooking. Show all posts
Showing posts with label easy cooking. Show all posts

Friday, January 27, 2017

Garlicky Bok-Choy with Dried Shrimp !

Noodles. Fried rice. Manchurian. Chilli. Soups. Ummm. Cantonese. Hummmm. Ummm. Ahh....kung pao. And just when you think that you have exhausted the entire gamut of terms used to describe Chinese food, the real stuff reveals itself. By real, I do mean 'REAL' and not the heavily desi-fied variety that could literally give new meaning to the 'Hindi-Chini bhai bhai' sloganeering. I will leave those to some inspiration-deprived Bollywood bloke and his period drama. For now, I will just revel in the new found joy of discovering real Chinese food.

The Chinese are surely masters in the art of stir-frying. A chosen few ingredients, a large cooking surface that allows individual components to actually get fried instead of being steamed and the hottest flame that you can muster up in order to retain the crispness of the veggies are the key components that go into the making of this culinary dream. So, even before you attempt to replicate these stir fry recipes at home, make sure you have the right kind of wok and a really big burner. Else no amount of effort is going to give you the desired outcome.

Here is a real simple recipe to start with. I have stir fried Bok choy with some dried shrimp (as I was out of the fresh ones), lot of garlic and a dash of light soy sauce. Read on for the details -


















Preparation time - 10 mins

Ingredients -
  • 100 gm Bok-choy
  • 1/4 cup dried/fresh shrimp
  • 4-5 garlic cloves (finely minced)
  • 1 tsp light soy sauce
  • red chili (finely chopped)
  • 1 tsp canola oil
  • salt to taste

Preparation - If using dried shrimps, soak them in hot water for about 20 mins. Drain water, wash again with fresh water and squeeze dry.

Wash the bok-choy and chop it into medium sized bits.

Cooking - Take a wide wok. Add the oil and heat it to a high.

Add the minced garlic, red chili and shrimp. Stir fry at a high heat till the shrimp turns crisp. Takes about 3 mins.

Add the bok-choy and stir quickly to let off the steam without making it soggy.

Finally add soy sauce and very little salt . Give a quick stir and remove from the wok.

Serve hot.





































Note - I personally like to have this stir fry with some steamed white/brown rice and a light dal/rasam.



Thursday, September 15, 2016

Sorisa Broccoli ( Broccoli in Mustard Paste )

I have often been asked "Can simple food be good enough ? We have invited so and so for the dinner/lunch". And every time the reply has been "Of course, simple will be the best. That is why they also call it soul food. It ties up one's soul to those memories embedded in some corner of the mind. It does not stop at just appealing to the senses, it goes beyond and strikes a connection at multiple levels." And that is usually enough to shut them up ! Though a few keep grumbling afterwards, it is in the best interests of one's sanity to shut out such discordant notes.

However the term soul food, which is actually African American in origin, holds different connotations for different folks. For someone like me, bred on a diet of lentils, rice and a mind boggling variety of vegetables, any meal which includes the all three qualifies as 'soul food'. The whole idea behind soul food is to evoke that feeling of emotional well-being. Without getting high. Period.

Mustard paste is the most widely used ingredient (or sauce) across Odia cuisine. It can be used to flavor anything from stir fries, curries and even a few varieties of relish. Almost every indigenous vegetable barring a few can be cooked with a flavoring of mustard paste, garlic, green/red chili and some mustard oil. The best thing about such preparations, which employ low heat, is that it retains the original flavor of the main ingredient.

However, it is a bit of a challenge to adapt new vegetables to this method of cooking. It invariably takes the trail and error route. I have tried my hand at quite a few exotic greens and some have been disasters. This post is dedicated to the lone surviver, the one that passed with flying colors and no less. The broccoli turned out to be the clear winner in this desi-fication drive. Given that it has some inherent bitterness which can get enhanced by the addition of mustard paste, I added a bit of tang to balance out the flavors.

Read on the recipe -

















Preparation Time - 20 mins

Ingredients -

  • 250 gm broccoli
  • 2 tsp big mustard seeds
  • 2 dry red chili
  • 5 garlic cloves
  • 1-2 tsp mustard oil 
  • 2 dried amchur pieces ( or 1/3 tsp amchur )
  • salt to taste
  • 2 pinch turmeric


Preparation - Cut the broccoli into medium sized florets. Blanch and keep aside.

Make a fine paste out of the mustard seeds, garlic and red chili. Dilute with 1/2 cup water and let it stand for 10 mins.

Slowly drain off the water into another cup while retaining the solids at the bottom. Throw away these solids which can sometimes lead to a bitterness in the curry.

Soak the amchur pieces in 3-4 tbsp of hot water for 10-15 min.

Cooking - Take the blanched broccoli, mustard water, soaked amchur, turmeric, salt and 1 tsp of mustard oil in a thick bottomed casserole (small size). Mix everything together before putting it on a low flame.

Let it cook for 10-12 mins or till the broccoli is done. There should not be any excess water in the casserole.

Remove from flame.


















Drizzle with raw mustard oil just before serving at room temperature. Goes best with a simple meal of dal, rice and a salad.

Thursday, June 30, 2016

Carrot Rice ( A light and healthy Lunchbox favorite )

Some days back I had done a lunchbox collaboration with a few of my blogger friends where we had shared quite diverse and easy recipes that could fit in for breakfast, lunch or even the smaller breaks. Now it is almost 4 weeks since the schools have reopened and most of us would have exhausted the multiple permutations and combinations of those recipes. Even kiddo has started getting bored with some of the stuff that I put into his box. Hence, it is time to work out on a fresh set of recipes.

With rice dishes being his favorite, I almost always turn to some version of a pulao or fried rice by the end of every week (blame it on the weegarlickend blues that stay-at-home moms get). Recently I tried out this rather simple but very delicious 'Carrot rice' recipe for his box. Limiting the spice content for the monsoon season which adversely affects digestion and enriching it with loads of antioxidants ( read carrot and garlic), I have kept it filling as well as healthy. And if you have any doubts about the carbs in rice, kids really need those carbs given that they are quite prone to running around all day. 

Read on for the recipe -

















Preparation Time - 10 mins

Ingredients -

  • 2 cups cooked rice
  • 1 cup grated carrot
  • 1 small onion ( finely chopped )
  • 3-4 garlic flakes ( finely chopped )
  • 2-3 cloves
  • 1/2 inch cinnamon
  • 1 green chili ( optional )
  • 1/2 tsp lemon juice
  • 1/2 tsp ghee
  • 1 tsp oil
  • pinch of turmeric
  • salt to taste
  • 2 tsp chopped cilantro for garnishing

Cooking - Heat 1 tsp oil in a non-stick pan. Add the cloves and cinnamon. Fry till fragrant.

Add the finely chopped onion and garlic. Throw in the whole green chili as we just want a little flavor and not the heat.

Once the onion is translucent, add the grated carrot and fry for 3-4 mins.

Add the cooked rice along with salt and a pinch of turmeric. Toss lightly for 3 mins.

Finally add chopped cilantro , ghee and lemon juice. Mix gently and remove from flame.

Let it cool down a bit before packing it into the lunchbox. Or have it right away if not in the mood to do any cooking.


















For more lunchbox recipes check HERE .

Tuesday, September 29, 2015

Bok Choy Dal (Bok Choy cooked with yellow lentils)

"When is something classified as foreign ?". That is a question that has been on my mind for the last few days. Why are we hesitant or scared to accept something that has been branded 'foreign' ? Is it because we are unaware of its characteristics/benefits or is it because we think that it might end up corrupting our indigenous ways. But haven't many of these so called foreign things, become a part of our life over a period of time. So when does foreign stop being foreign ? I think that happens when it has been accepted and assimilated ( with a tweak ofcourse ) into our culture in such a way that it becomes difficult to filter it out.

For example, take the Bok Choy. It is chinese cabbage and lot of folks are not aware of it or prefer to cook it in a style that is more appealing to the Chinese or the Europeans. No wonder folks are hesitant to put it on their regular menu. But it is one wonder vegetable which is nutrient dense while being low in fat. Enough reason to consume it regularly. That inspired me to cook it in the way most greens are cooked in Odisha, i.e., with split moong dal. And it turned out to be delicious. I can also vouch that my son who will grow up eating this yummy dish will not consider Bok Choy as a foreign vegetable.

Read on for the recipe -

















Preparation Time - 15 mins

Ingredients -

Ingredients -


  • 2 heads of Bok choy
  • 1 cup split moong dal
  • 7-8 garlic flakes
  • 1/2 tsp mustard seeds
  • 1 1/2 tsp oil
  • 2 dry red chilis
  • salt to taste



Preparation - Remove the outermost leaves and cut off the end/stem (not too much but abt 1 cm ).

Wash with loads of water to rinse off any dirt and insects. Drain and then chop into small bits.
Crush the garlic flakes.

Dry roast the moong dal till it gives off a mild fragrance.

Cooking - Wash and cook the dal with 1 1/2 - 2 cup water for 1 whistle. Keep aside till steam escapes.

Heat the oil in a pan. Once hot, throw in the mustard seeds and broken red chili.

Then add the garlic and allow it to brown slightly.

Now add the chopped bok choy, stir fry on high for 2 mins and then pour the cooked dal over it.

Let it simmer for 5-6 mins or till the bok choy is cooked yet firm.

Serve hot with rice or rotis ,

Thursday, September 10, 2015

Quick Fix Pasta ( and some womanly gyaan on PMS blues )

Most women would agree with me when I say that we all could do without those crazy PMS symptoms. While a few lucky ones get away with minor mood swings, some of us end up becoming quite crabby and downright depressed. Personally speaking, those hormones make me take up the broom/mop/duster or whatever cleaning aid that I have at hand and go on a cleaning spree. But some of my friends suffer from worse predicament like bloating (damn..do I need to buy another pair of jeans just for those few days?) or they feel the need to keep munching/snacking constantly.

Now, while it is not possible to completely alleviate the symptoms, following a few simple rules makes it manageable. For example -

1. Reduce salt intake and increase the fiber intake - Most fried snacks are high on salt so they need to go off the menu. Also, it is a better idea to replace rice with daliya or pasta which are higher in fiber content.

2. Drink loads of warm water - It flushes out the system and reduces bloating.

3. Include herbs like garlic, ginger and basil in your diet .

4. EVOO works like a magic potion. Do try adding some to your salads and pasta.

5. Citrus fragrance is one great mood lifter plus the juice works as a detox agent. Go leverage both.

6. Exercise or even better, try yoga.

Ok. So, we are done with the gyaan. Lets move on to this simple recipe that actually uses some of the ingredients I have listed above -



















Preapartion Time - 15 mins

Ingredients -


  • 100 gm Delmonte spaghetti
  • 1 cup broccoli floret
  • 3-4 fat garlic flakes
  • 1/2 tsp chili flakes
  • 1 tbsp EVOO
  • 6-7 Italian basil leaves
  • rind of 1 lemon
  • salt 

Preparation - Wash broccoli florets under a tap. Then dunk into warm water for 5 mins. Any remaining insects or larvae will float up to the surface.

Cooking - Take water in a large saucepan. Get it to the bubbling point. Add salt.

Throw in the broccoli florets. Remove after a min and put into cold water.

Add the spaghetti to the same water. Cook till al-dente. Tip the saucepan contents into a colander and give it a gentle shake.

Put a wok on the burner. When it is warm to touch, add EVOO . Also add the chopped garlic and chili flakes. Just when the garlic starts to change color, add broccoli florets and spaghetti.

Toss for 2 mins before adding the grated lemon rind and shredded (by hand) basil.

Remove from burner and serve.


Thursday, September 3, 2015

Broccoli Stir Fry ( Doing it the Odia way!!)

When it comes to exotic veggies, the culinary experts almost always advice folks to stick to the native method of cooking with a little tweak here or there. Subtle flavours, they say, get masked by the heavy use of spices which dominate Indian cooking.

But in the process, they render the veggies almost unpalatable. And this is especially true when it comes to the older generation. Try serenading your MIL with a zucchini boat or a broccoli soup. Chances are that they would blanch at the very mention of such a dish. 

However some of these veggies are quite loaded with mineral. For example, Broccoli scores quite a few points over cauliflower when it comes to the count of vitamins and minerals. So, I was in no mood to forgo the nutrition provided by this superfood. 

This is one great yet simple recipe where I have cooked Broccoli using a typically Odia method of preparation. Read on for the recipe -


















Preparation Time - 20 mins (Broccoli takes a little less time to cook as compared to cauliflower)

Ingredients -
  • 1 medium sized Broccoli
  • 1 medium sized potato
  • 1 large tomato
  • 2 small onions
  • 2 dry red chillis
  • 1 tsp red chilli powder
  • 1 tsp ginger garlic paste
  • 1/3 tsp garam masala
  • a pinch of cumin seeds
  • a pinch of turmeric
  • salt
  • 3 tsp rice bran oil

Ingredients - Cut the broccoli into medium sized bits. Dice the potato into 8 parts.

The onion should be cut into thin long strips. Chop the tomato into fine bits.

Cooking - Heat a wok. Add 2 tsp oil. Add the broccoli florets along with salt and turmeric. Stir fry for 7-8 mins on medium to high flame or till the florets are almost cooked. Remove from pan and keep aside.

Heat a wok. Pour the remaining oil into it. Add the cumin seeds and red chilli followed by the onions. Stir fry till the onions turn golden. Add the ginger garlic paste and cook for 3-4 mins till the raw smell goes off.

Add the chopped tomato. Sprinkle red chilli powder and a little salt. Cover with a lid and cook till the tomatoes soften.

Add the fried broccoli and mix with the rest of the ingredients. Cook for a few mins while taking care that the broccoli is not overcooked.

Add the garam masala and mix well. Remove from the flame.

Serve hot with rotis or white rice.


















Click here to read the original recipe using cauliflower.

Wednesday, June 24, 2015

The 15 Minute Meals Series - Post 1

Whether it is beating the morning rush or making more time for one self, 15 min meals can come handy on more than one occasions. Especially when one does not want to order from outside or reheat the Ready to Eat stuff. With a little amount of planning the previous night, one can easily prepare a tasty and nutritious meal like the one shown below.





















For this post, I have put together a thali that consists of white rice, pulihora, fried okra, eggplant in yogurt and wholesome tikkis made with cracked wheat(daliya) and sweet potato. Read on how this can be done in 15 mins -

1. Overnight preparation -  Roast the cracked wheat. Peel and dice the sweet potato. Cook together in a pressure cooker with just enough water for 3 whistles.

Open the cooker once steam escapes. Transfer into a food grade plastic container and refrigerate overnight.

Additionally, one can also peel the garlic and chop the onions, cilantro and green chilis.


2. Cooking rice and chopping veggies - While the rice is getting ready in a pressure cooker or rice cooker (takes abt 8 mins), slice the aubergines and slit the okra. Sprinkle salt on the veggies.

Take some of that boiled sweet potato and daliya mixture, add chopped green chili, onion, salt, garam masala and cilantro. Mash together and shape into tikkis (flat discs) .

Crush a few garlic pods with red chili powder and a pinch of salt. Rub it on the insides and all over the slit okras.

Take the yogurt in a bowl. Add salt and beat it.

3. Take a large skillet. Drizzle with oil. Place the tikkis on one side, the salted aubergines on another and finally the okras in the remaining space. Cooking everything together saves time hence use a cookware that is large enough to accommodate all three.

Heat another wok. Add some oil followed by mustard, green chili, asafoetida and curry leaves tempering. Remove some of it and add to the yogurt bowl. Throw in a few peanuts into the wok. Once they crackle, add tamarind water, jaggery and pulihora powder. Cook for 2 mins before adding the rice. Stir fry for 2-3 mins and pulihora is done.

By this time the tikkis and veggies would also be done. Allow the aubergines to cool for 4-5 mins before adding into the tempered yogurt.

Your delicious meal is ready !!

Have 5 extra mins at hand ?? Take some of that remaining sweet potato and cracked wheat mixture into a thick bottomed vessel. Add a little milk, sugar and ghee. Flavor with cardamom powder or saffron. Cook on medium flame for 4-5 mins for a delicious and very nutritious halwa !

If you looking for any specific recipe, please leave a comment on my blog or FB page and I will be happy to respond :) !

Monday, June 8, 2015

Tomato Daliya

An easy daliya recipe to help one lose weight while eating healthy and starving oneself. Tried substituting cracked wheat for rice in the Andhra Tomato rice recipe. This one can be adapted to suit those kiddie tastebuds by skipping/reducing the quantity of chillis used and adding a tiny bit of sugar.

The proportion of water can be varied to give it a porridge or fluffy consistency. Read on for the recipe -


















Preparation Time - 20 mins

Ingredients -

  • 1/2 cup daliya
  • 2 tomatoes
  • 1 sprig curry leaves
  • 1/5 tsp mustard seeds
  • a pinch of asafoetida
  • a pinch of turmeric
  • 1-2 green chilis
  • 2-3 garlic flakes
  • 1/2 tsp oil
  • 2 tsp roasted peanuts
  • salt to taste

Preparation - Dry roast the daliya or cracked wheat till it gives off a sweet smell.

Cooking - Cook the daliya with 1 1/2 cup water, turmeric and salt in a pressure cooker for 3-4 whistles.

Heat the oil in a wok. Add the mustard seeds folowed by the asafoetida, curry leaves, green chilis and peanuts.
Once the peanuts are done popping, add the garlic and fry to golden .

Add the chopped tomatoes and sprinkle a little salt over them. Cook till mushy.

Add the cooked daliya and mix in. Stir for 2 mins.

Remove from the flame and garnish with fresh cilantro.

Serve hot.


















Note - I had some already roasted and crushed peanuts which I added at the end to retain their crunch.

Wednesday, May 20, 2015

Dahi Waley Tinday

Yes. It is yet another tinda recipe ( plz excuse me for doing those back to back). And a quite simple one at that. It reminds me of the 'Dahi-aloo' that I make quite often. Lazy, refreshing and quite good with a couple of rotis. Perfect for the hot summers .

Read on for the recipe -


















Preparation Time - 10 mins

Ingredients -


  • 1 cup apple gourd /Indian baby pumpkin /tinday (peeled and chopped into medium sized cubes)
  • 1 cup yogurt
  • 1/4 tsp mustard seeds
  • 1/4 tsp grated ginger
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • a pinch of asafoetida
  • 1 green chili
  • 1 tsp oil
  • salt to taste
  • cilantro for garnishing

Preparation - Take the cumin and fennel seeds. Pound them into a coarse mixture.

Take the yogurt in a mixing bowl and beat lightly to break any lumps. Add a little salt .Mix.

Cooking - Heat the oil in a pressure cooker. Add the asafoetida followed by the mustard seeds and the broken  green chili. Once the chili turns somewhat brown, add the pounded spices. Stir fry for 10 seconds.

Add the chopped apple gourd and mix with the spices. Add very little water (3-4 tbsp), salt and close the lid. Cook for 1 whistle on medium flame.

Remove from the flame and keep aside for 10 mins.

Open the lid and transfer the contents into the mixing bowl containing the curd. Sprinkle chopped cilantro.

Serve at room temperature with rotis or jeera rice. 




Monday, March 23, 2015

Channa/Choley Masala ( Oil Free Recipe )

Last weekend was one of festivities and the feasting that goes with it, so there is little wonder that many among us would be still reeling with the fallout !! Today's recipe is just what the doctor prescribed for those suffering tummies and bloated waistlines. Yes, it is a recipe that is oil free (yippee) and very low on spices. Combine it with rotis made from multigrain atta and some delicious Nimbu Pani or Shikanji.

Read on for the recipe -



















Preparation Time - 30 mins

Ingredients -

  • 1 cup kabuli channa/garbanzo beans
  • 1/3 cup pumpkin cubes (small ones) (this is optional)
  • 1 medium sized onion
  • 1 inch ginger
  • 5-6 garlic cloves
  • 1 dry red chili
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1 inch cinnamon stick
  • 2-3 cloves
  • 2 large tomatoes
  • 1 tsp Choley masala of your choice
  • 1/2 tsp anardana powder
  • 2 pinch turmeric
  • salt to taste

For the garnishing -
  • freshly chopped cilantro
  • ginger juliennes
  • freshly squeezed lime juice


Preparation - Wash and soak the kabuli channa overnight .

Roughly chop the onion, ginger and garlic. Cut each tomato into 4 halves.

Cooking - Transfer the soaked kabuli channa into a pressure cooker along with 1 cup water, turmeric and salt to taste. Cook for 3 whistles or till it is cooked through but not mushy.

Heat a wok. Add the red chili, coriander seeds, cumin seeds, cinnamon stick and cloves. Dry roast till they give off a smell. Remove and keep aside.

To the same wok, add the chopped onions, ginger and garlic. Dry roast till the onions leave water and turn red. Add the tomato at this point.and stir fry till the tomatoes are mushy.

Transfer the whole spices ( after they have cooled down) to a grinder jar. Buzz to a fine powder. Add the roasted onion, ginger, garlic and tomatoes to the same jar. Blitz everything together to obtain a fine paste.

Add the choley powder (dissolved in 2 tbsp water) to a heated wok and fry for a minute. Add the pumpkin pieces and fry for 2-3 mins. Pour in the masala paste and the boiled kabuli channa into the same wok. Mix everything together and bring to a boil. Add some boiling water if it see,s too dry. Add the anardana powder and simmer for a while. Remove from flame once the curry reaches a semi-dry consistency.

Serve with a generous garnishing of fresh cilanto, lemon juice and ginger juliennes.
















Note - One can also add some amchur for that extra tang.

Sunday, December 7, 2014

Capsicum-Mushroom Stir Fry ( Shimla Maricha - Chattu bhaja)

My Odisha trip is coming to an end and the last of these days are turning out to be quite hectic. Hence I am not getting time to do much cooking apart from the regular meals. And I try and stick to quick and simple dishes whenever possible so that we can get more time to spend with family and friends.

This is a simple stir fry I made today with some capsicum and leftover mushroom fry ( simply fried with a bit of salt and turmeric ). Read on for the recipe -




















Preparation Time - 15 mins

Ingredients -



  • 1 1/2 cup mushroom (chopped in small pieces)
  • 2/3 cup green capsicum (chopped into small pieces)
  • 1 large onion (chopped into thin long pieces)
  • 2-3 green chilis (finely chopped)
  • 2 pinch turmeric
  • 4 tsp mustard oil
  • 1/5 tsp salt or to taste


Cooking - Heat 2 tsp oil in a wok. Add the mushrooms along with turmeric and a little salt. Stir fry on high heat till the mushrooms no longer ooze water. Remove from wok and keep aside.

Add more oil to the wok. Add the chopped green chilis and onions. Fry till onions turn translucent.

Add the capsicum and the fried mushrooms. Adjust the salt and stir fry for a few minutes on high till the capsicum just starts to wilt.

Remove from the wok and serve hot with rice/rotis.





















Click here for more delicious mushroom recipes !!

Thursday, March 13, 2014

Soya nuggets manchurian

So, my maid is on extended leave and hubby has to attend a dinner tonight. Not much cooking on the cards today. A wholesome pongal and stir fried beans for lunch, and panner paratha for dinner is sure to keep little one happy. Only I am in a mood for something spicy (and effortless at the same time). Too lazy to do the dishes later.

Quickly rummaging though the cupboards, I discover a box of Nutrela soya nuggets staring balefully at me. 'Oh! I did not know we had soya at home', I exclaimed. Quickly turning it over, I check the date on the packaging. Still good. Maybe I got it just after coming back from BBSR and it has been lying unused all the while. A quick recipe demonstrated by Chef Sanjeev Kapoor on 'Khana Khazana' is still fresh in my mind. So, 'Soya Nuggets Manchurian' it is got to be.

Read on for the recipe:




Preparation Time - 15 mins

Ingredients - 

  • 1 cup soya nuggets
  • 1/2 of a small capsicum
  • 2 tbsp spring onions chopped
  • 1 small onion
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped garlic
  • 1 1/2 tsp soya sauce
  • 1 1/2 tsp corn flour
  • 1 tbsp tomato ketchup
  • 2 tsp chilli sauce
  • 2-3 green chillis
  • 1/2 tsp vinegar
  • 3 tsp oil
  • salt to taste


Cooking - Cook the soya chunks in a pressure cooker on HIGH flame for 1 whistle. Remove, allow steam to escape and open lid. Drain off the water and wash 2-3 times in fresh water. Squeeze out all the water.

Heat 2 tsp oil in a non-stick pan. Add the soya nuggets. 

Add salt, 1/2 tsp soya sauce, 1 tsp chilli sauce and salt to taste.

Carefully sprinkle 1/2 tsp of corn flour uniformly over the nuggets and add just a sprinkle of water.

Toss well to coat all the nuggets. Remove from pan and keep aside.

Heat the remaining oil in a wok. Add the chopped onions and fry till a little translucent.

Add chopped ginger and garlic. Fry for 2-3 minutes till they darken a bit.

Add the soya sauce, chilli sauce, vinegar and tomato sauce along with 1/2 cup water.

Once it gets to a boil, add the soya nuggets. Boil for 2 minutes.

Add chopped capsicum and half of the spring onion whites.

Dissolve the cornflour in 1/3 cup water and add to it. Allow the gravy to thicken/reduce as you prefer it.

Adjust salt. 

Garnish with spring onion greens . Serve hot with white rice.


















Note - Add more cornflour if you want thick gravy.  Similarly, increase the amount of tomato sauce for more sweetness.

Monday, November 11, 2013

Easy Chicken Vindaloo

Sunday was the last day of feasting on Non-veg items before Panchuka commences (11th Nov 2013). Panchuka is the period starting from Aamla Nabami to Kartika Purnima. Most people in Odisha religiously give up non-veg during this period. Even the crane ( a long legged bird whose primary diet comprises of fish ) is rumored to give up fish during this period. Kartika Purnima also marks the beginning of the Balijatra, a huge fair on the banks of river Mahanadi. This fair lasts for seven days and one can find a plethora of food stalls, furniture shops, handicrafts and other stalls here. More on the topic later.

Today i will be sharing the recipe for an easy Chicken Vindaloo. It has been sometime since i cooked something new with chicken. But since I am with my Mom, she is in charge of the kitchen and i am happy to play second fiddle. This is one of her recipes.

Vindaloo is a very famous non vegetarian preparation that was originally made from pork. It has Portugese-Goan origins and since then has morphed into many avatars. Restaurants usually serve it very spicy ( read HOT ) and add in some potato or 'aloo' (taking a cue from the Aloo in its name). But the original recipe does not call for potatoes and you can take wish to skip it if you want. Read on:
















Preparation Time - 15 mins

Ingredients - Chicken ( 300 gms ), 1 large onion (finely chopped), 4 tsp oil, 2 tbs chopped cilantro(coriander).

For the marinade - 2 tsp black mustard, 1 tsp cumin, 5-6 flakes garlic, 1/2 inch ginger, 2 green chillis, 4 tbs curd, 1 tsp vinegar, 3-4 cloves, 1/2 tsp turmeric, salt to taste.

Preparation - Grind the mustard, cumin, cloves, green chilli, ginger and garlic into a smooth paste.

Wash the chicken. Add salt and 1/2 tsp vinegar. Rub and keep aside for 5 mins. Drain off the excess water.

Add the above paste along with salt, turmeric, curd and remaining vinegar. Allow to marinate for 2-3 hours.

Cooking - Heat the oil in a pressure cooker. Add the onion and fry till light brown.

Add marinated chicken along with the marinade.Mix in with onions and close the pressure cooker lid. Cook for 1-2 whistles.Remove from flame and allow steam to escape before opening lid.

Garnish with chopped cilantro and serve hot with rice/rotis.

Tuesday, October 22, 2013

Bread Upma

Sandwiched, toasted, dipped in egg/batter and fried, slathered with jam. Does that bring on a sense of 'deja vu'? Yeah we are talking about the very unpretentious bread. Available in varieties like sweet. milk, sandwich, fruit, whole wheat, multi-grain, it is the Holy Grail breakfast for most of us.

Today we will be adding to this repertoire with another easy-breezy bread recipe . And this is one great way of masking that stale bread lying unused in the fridge ( The bread has to be in edible condition....Crumbly is OK Fungus is a strict No-No ). Read on for the recipe:

















Preparation Time - 10 mins or less

Ingredients - 4 pieces bread, 1 small onion, 1 green chilli, 2 tsp oil, a pinch of mustard seeds, a pinch of cumin seeds, 1/5 tsp red chilli powder, pinch of turmeric, salt to taste.

For garnishing - 1 tbs chopped coriander leaves, 2 tbs freshly grated coconut(optional), 1 tsp lime juice.

Preparation - Cut the onion into thin long pieces. Cut the green chilli into small pieces.

Cooking - Heat the oil in a wok. Add the cumin and mustard seeds. Allow to splutter. Add the chopped onion and fry for 30-40 seconds. Add the green chilli .

Dip the bread slices in water for 1-2 seconds, take it out and squeeze out all the water.

Crumble the soaked bread and add it to the wok. Add salt, turmeric and red chilli powder. Fry for 3-4 minutes. Add the chopped coriander, grated coconut and lime juice. Mix well.

Serve hot .




Wednesday, August 28, 2013

Santula

Santula is one of the most popular vegetable dishes of Orissa. It is essentially a mixed vegetable preparation minus the spice which makes it easy to digest. Highly recommended for high blood pressure, hypertension, diabetes, constipation, ulcer and postpartum patients, it is full of nutrients and dietary fiber. It is also popular as pani(water)-santula and khira-( milk )santula.

It is also consumed on vrat/osa bara days. The onion and garlic is replaced by jeera-lanka powder and ghee is used instead of oil for the tempering. I find it to be the best way to use/cook all the leftover/excess veggis from the week and hence one can usually find it on the Friday dinner menu at my home. But for best results( read taste) prepare with fresh vegetables.





















Preparation Time - 20-25 mins

Ingredients - chopped pumpkin ( 2 cups ), chopped green papaya ( 1 cup ), chopped string beans ( 1 cup ), chopped ridge gourd ( 1 cup ), green peas ( 1 cup ), boiled kabuli chana ( 1 -2 cups ), chopped spinach or any green leaves ( 1 1/2  cup), chopped raw banana ( 1 cup ), chopped potato ( 1 cup ), finely chopped onion ( 1 no., small ), garlic flakes ( 6-7 nos ), dry red chilli ( 2 nos ), salt to taste, oil ( 3 tsp ), turmeric ( 1/4 tsp ), pancha phutana ( 1/3 tsp, optional ), chopped coriander for garnish.

Cooking: Heat 2 tsp oil in a wok. Add all the vegetables and green leaves along with salt and turmeric.

Cover with a heavy lid and cook till vegetables soften. Stir at regular intervals to avoid sticking to the bottom of the wok.

Heat the remaining oil in a tempering pan. Add the red chilli and pancha-phutana.

Follow with the onions and cook till translucent. Finally add the crushed garlic flakes. Fry for 5-10 seconds and then pour over the cooked vegetables. Garnish with coriander and remove from the flame.

Serve hot with rotis/paratha.




Tuesday, August 27, 2013

Chingudi-kakharu majee chadchadi ( shrimp-pumpkin seeds fry )

Oriya preparations are essentially simple. The frugal use of ingredients defy the astonishing recipes conjured by many a home cooks. This shrimp recipe is a very good example of their culinary prowess. Pumpkin seeds are loaded with zinc but they are usually thrown away by people. Some do use the dried seeds in badis but when combined with shrimps, it adds a new dimension to a otherwise plain old chinguri bhaja (fried shrimp). Here is the recipe:




















Preparation Time - 10 mins

Ingredients - small fresh / dried shrimps ( 1 cup ), pumpkin seeds ( with the skin ) (1/2 cup), dry red chilli/chilli flakes ( to taste), green chilli ( 1 no ) garlic flakes ( 3-4 nos ), oil ( 1-2 tsp ), salt ( to taste ).

Preparation - Wash and clean fresh shrimps. Or if using dry ones wash and soak for 10 mins.

Remove the seeds from the pumpkin and wash to remove any flesh/fibres sticking to them. Dry under the fan or in the sunlight for 1-2 hours.

Slit the garlic flakes and green chilli into long pieces.

Cooking - Heat oil in a wok. Add the shrimp along with the chilli flakes and fry till crisp.

Add the pumpkin seeds and fry for another 2-3 minutes. Add the garlic and green chilli, mix them and remove from flame.

Serve with Pakhala or white rice.

Note : Transfer to a food processor and buzz it for 1 sec into a coarse powder. This works very well when combined with pakhala.




Wednesday, July 31, 2013

Bandha Kobi Muga dali tarkari ( cabbage-moong dal curry )















Preparation time: 15-20 mins

Ingredients: Cabbage ( 1 no., medium sized ), muga dali/moong dal ( 1/2 cup ), ginger ( 1/2 inch, juliennes ), cinnamon powder ( 1/4 tsp ), coriander powder ( 1 tsp ), red chilli powder ( 1 tsp ), ghee/oil ( 2 tsp ), turmeric ( 1/4 tsp), salt to taste.

Preparation: Chop the cabbage into small pieces.

Dry roast the muga dali till it gives off a faint smell.

Cooking: Transfer the muga dali along with 1 cup water, salt and turmeric into a pressure cooker and cook for 1 whistle.

Heat the oil in a wok. Add the turmeric and red chilli powder masalas followed by the ginger juliennes and fry for 1 minute. Add the chopped cabbage and fry for sometime till it starts releasing water. Add the cooked muga dali at this stage and mix well.

Transfer the wok contents into a presure cooker and cook on medium flame for 1 whistle. Remove and serve hot with rice/rotis.

Note: This recipe can be had on Osa bara/ Vrats as it does not contain onion and garlic. For added flavour garnish with freshly grated coconut and coriander leaves before serving.

Sunday, July 28, 2013

zucchini raita ( zucchini yogurt salad )



















Preparation Time: 10 mins

Ingredients: zucchini ( 1 no), curd/yogurt ( 1 cup ), green chilli ( 1 no ), mint ( 5-6 leaves), salt to taste, 1 tsp oil for frying the zucchini.

Preparation: Take the curd in a mixing bowl and beat it till smooth.
Chop the zucchini into small pieces.

Cooking: Heat the oil in a wok. Add the zucchini and stir fry for 3 minutes. Remove and allow to cool down.
Transfer the zucchini, green chilli and mint leaves into a food processor and grind into a coarse paste. Remove and add it to the mixing bowl containing the curd.
Add salt to the above and mix well.

Serve chilled.

( Unable to post the pics due to browser problem )

Wednesday, July 24, 2013

Bhendi (Dahi) kanji (Bhindi kadhi)

A super light and easy to prepare dish for those days when one is feeling lazy or the stomach cries out for some rest. This one does not compromise on taste though !! Best when prepared with day old curd, the original recipe (my Mom's) does not call for the use of a thickening agent like besan. Rather it is something I added to give some texture and more taste to the gravy.

It goes very well with plain white rice and maybe some papad to go with it !!  I prefer to have it with rotis too though few folks do not like the kadhi-roti combination. Read on for the recipe -

















Preparation time: 15 minutes

Ingredients:

  • 1 cup Chopped okra/bhindi 
  • 100 ml curd
  • 1 1/2 tsp besan/gramflour
  • 1-2 dry red chilli 
  • 1 sprig curry leaves
  • 2 garlic cloves 
  • 2 pinch asafoetida/hing ( 2 pinch )
  • 1/2 tsp mustard seeds 
  • 1/4 tsp fenugreek seeds
  • salt to taste
  • 2 pinch turmeric 
  • 3 tsp oil


Preparation: Mix the curd with the besan in a bowl. Add about 3 cups of water and salt to taste. Mix well.

Cooking: Heat 2 tsp oil in a wok. Add the okra along with salt and turmeric. Fry till the okra is just cooked and still a little crunchy.

Lower the flame and sprinkle a few drops of water to cool the wok. Now add the besan-curd mixture slowly and stir continuously for 3-4 minutes. Increase the flame amd bring to a boil.

Heat the remaining oil in another pan. Add broken red chilli, fenugreek seeds and mustard seeds followed by the crushed garlic flakes.

Once the seeds start to splutter, add the asafoetida and curry leaves and remove from flame.

Pour the tempering mixture over the contents of the wok. Switch off the flame and cover with a lid to retain the aroma.

















Serve hot/cold with white rice.

Saturday, July 20, 2013

Things to stock up for a quick meal

Tired of having Maggie or the Ready to eat stuff every other night. Craving for the comfort and satisfaction of a home-made meal but not finding time to prepare one from scratch everyday.

These are tried and tested tips for those who are constantly battling deadlines(AKA my life before my son was born) and for those harried moms of infants/toddlers who always find themselves running short on time (AKA my life as it is now).

For a hearty meal in a jiffy look no further than our mecca, or the refrigerator as we call it. Some strategic planning and preparation done in advance during the weekend will ensure that you sail through the weekdays without succumbing to the devil in disguise( READ 'Delivery boy' ). Not that i have a thing against those godsend messengers who feed hungry folks, its the 'unplanned calories' that i can do without.

Things i cannot do without:
1. Cooked rice (stays fresh upto 5 days)- Cuts down on your cooking time by 15 mins. Throw in a few ingredients and voila, you have a quick tomato rice/chicken fried rice/egg fried rice/vegetable pulao at hand.

2. Tomato gravy ( Stays fresh for 4-5 days ) - Made by frying and pureeing onions, ginger, garlic, cinnamon, cardamom, red chillis and tomato. If you want a richer version add some cashew / watermelon seeds. This is the staple gravy for most dishes. Boil a little water, add some of this gravy and throw in some fried veggies/paneer/boiled egg/chicken, and you have a side dish ready in 5-10 minutes.

3. Spinach gravy (stays fresh for 1 week) - Made with blanched spinach, garlic, ginger and green chilli, this can be used with almost anything like chicken, cauliflower, paneer, peas and even pasta.

4. Chopped vegetables ( carrots, cauliflower, bell peppers, okra ) - If nothing else, it saves a few minutes.

5. Grilled chicken (Stays fresh for 3-4 days)- This is one of the most versatile non-veg dishes. One can rub some butter on it, sprinkle a few herbs , wrap in a foil an pop into the micro/oven for 2-3 mins. It is as good as fresh.
Fry some onions and combine with the gravy mentioned in either 2. or 3. and you have a butter chicken/palak chicken at hand. Shred some and throw in a wok with cooked rice, garlic, chillies and soy sauce, and you have a fried rice at hand.

6. Boiled yellow peas/ green peas ( stays fresh for 6 days )- from a quick chaat, ghuguni to a handful added to any curry, one can find many uses for it.

7. Boiled potatoes ( stays fresh for 3-4 days in their jackets )- Jeera aloo, chatpati aloo, aloo palak, aloo chaat, aloo parantha and the list goes on and on.

8. Eggs/Paneer or Chenna ( variable, check date mentione on carton)- From a quick bhurji, omlette to egg parantha, eggsmake for a wholesome and tasty adition to any meal. Similarly, paneer or chenna can be made into a bhurji, parantha or combined with gravy mentioned in 2. or 3. for a side dish.

9. Condensed milk/milk powder - This is for those with a sweet tooth. Cuts down on the cooking time for kheer ( rice/semolina/vermicelli) and gajar ka halwa.

 

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