Showing newest 11 of 23 posts from July 2010. Show older posts
Showing newest 11 of 23 posts from July 2010. Show older posts


Mixed Vegetables Stir Fry - Chinese Style

Mixed Veggie Stir-Fry:

Generally, I don't pay much attention to the stuff that has been left in the freezer. But on busy days,...frozen bag of vegetables saves me lot of time. Just thaw/microwave and steam cook or stir-fry for couple of minutes, dinner is ready:)Isn't it kool, I don't have to worry about' what to fix and besides I can easily get passed on that idea of stopping at the fast food joint:)


Mixed Veggies
Black pepper powder 1-2 spoons
Soy sauce light
Garlic powder 1 spoon
No salt - sauce has enough of it
Extra virgin olive oil.


In a wide wok, heat oil. Add garlic powder and followed by vegetables...stir-fry over high heat. Further add the soy sauce and pepper, continue frying.

Serve to go with your plain steamed rice or fried rice.


Mung Sprouts in Herbs Based Curry - Mulai Payiru Nilgiri Kuruma

Sprouted Green Gram Korma:

Sprouted Green Lentils Curry, Mulai Payiru Kuzhambu.


Green gram/mung dhal/ green lentils 1 cup
Curry leaves 2 twigs
Cloves 5
Cinnamon sticks 2
Green cardamom 6-7 pods crushed
Bay leaves fresh 2-3 leaves
Star anise 1
Fennel seeds 2 spoons
Green chilies 6-8 grated
Onion 1 large grated
Ginger 2" minced/paste
Garlic 4-6 cloves minced/paste
Tomato 1 large chopped/puree
Turmeric 1/4 spoon
Mint 1 fistful(leaves alone)
Cilantro 1 fistful(leaves alone)
Coconut 1 large(made into puree, use limited water)
Ghee 1 cup.


Soak the lentils overnight, next day...drain the water and cover them up, leave the set-up for at least 12-15 hours, you'll notice sprouts coming up.

In a wide wok, heat ghee. Add all the spices one by one(cloves, cinnamon cardamom, bay leaves, anise, fennel seeds and curry leaves). Wait till they pop and splutter.

Now add grated chilies, onion, ginger and garlic paste. Fry real good. Maybe till their raw smell leaves the pan.

Now stir-in tomatoes and fry till they lose water content and oil shows up on top.

Add salt and turmeric to it. Then add 2 cups of water and bring this to boil, let this get cooked over medium heat for 20 minutes.

Add the sprouts to the curry. Meanwhile wet-grind cilantro and mint leaves.

And add the green paste and coconut to it. Bring this to boil and remove from heat.

Serve warm to go with your chappathis or pooris.

Crab Biriyani / Nandu Biriyani - Wild Seafood Feast:)

Crab Biriyani:

For Biriyani:

Crab 1 large - if you like, cut them into heavy chunks
Cloves 3
Cinnamon 2
Cardamon pods 3
Bay leaves 2
Maratti mokku 2
Star anise 1
Basmati rice 2 cups
Green chilies 6 slitted
Onion 1 sliced
Tomato 1 large chopped
Garlic 2 cloves made into paste
Ginger 2" size peeled and made into paste
Mint leaves 1 fistful
Coriander leaves alone few
Lemon juice from 1 fruit
Curd 1 cup
Chili powder
Ghee 1/4 cup.


In a crock pot, heat ghee. Add cloves, cinnamon, crushed cardamon pods, maratti mokku, bay leaves, star anise and green chilies. Fry them till chilies crack and try to turn opaque.

Now add onion to this and fry them really well, until its pungent smell is all gone. Followed by ginger and garlic paste, fry them till raw odor leaves the pan. Then add tomatoes, mint and coriander leaves. Fry them till the leaves wilt.

Add salt and chili powders. Followed by well-cleaned crab(I mean with shell still intact) The carotene and calcium present the crab shell, imparts a special flavor to this dish, one wouldn't want to miss it:). Add about 4 cups of water and bring this to boil. Now, add rice...cover and cook till tender and nice.

Feast like a wild man:)

Methi Kofta Kadhi/ Vendhaya Keerai Kola-Urundai Mor Kuzhambu

Methi Kofta Kadhi:

Vendhya Keerai Kola Urundai Mor-Kuzhambu. nothing much to rant today, please...don't ask me, how did I arrive at this dish! Kind of hectic week, with million commitments(that need to be attended in split second), lots of chores at home and above all' topped with severe yard work! This summer is pretty rough here, imagine...poor me toiling around:( Hmmm, in one way its good to have a nice physical work, where the energy is converted into something productive(better than treadmill and dumbbells, I mean). Anyhow, I came home (after weeding for hours) with that old fashioned word 'hungry'...and was reluctant to cook anything. So, fixed this recipe instantly, with some leftovers from the fridge! Just, tossed them together and called it a day:)

I used left over Methi Kebabs, but one can make Methi Koftas for better results:) Just prepare a kadhi/mor kuzhambu in a usual way...and top them with Koftas/kebabs/kola urundai, you know:)


Cranberry Beans Kurma / Borlotti Beans Curry/ Pink Beans Korma

Pink Beans Korma:

When I saw this pink beans for the first time(5 years ago)in the local farmer's market, I was so thrilled. So, what do they call it?...Cranberry Beans. But, my cooking experience wasn't that pleasant, you know! Due to lack of culinary skills back then(it doesn't mean that I am good now), the food whipped was a total flop. After that Y---y experience, I distanced myself from buying anything that is super glamorous. And typically blamed 'pink beans as the culprit to ruin my cooking'!!! Anyhow, now with improved knowledge of ingredients, basic science of cooking...I bought them again, so what if I cook them in my way. The korma came along very well, oh yeah...its tastee:)


Cranberry beans - shelled 1 cup
Curry leaves few
Green chilies 3 - sliced
Onion 1 sliced
Ginger-garlic pate 1 spoon
Tomatoes 1 large chopped
Turmeric 1 pinch
Chili powder 1/2 spoon
Coconut milk 1 cup
Fennel seeds 1 spoon
Oil few spoons
Cilantro to garnish.


In a wide wok, heat oil. Add the whole spices and wait till they crackle.

Add curry leaves, chilies, ginger-garlic paste and onion. Fry real good.

Once the raw smell is gone, add tomatoes too. Fry till they wilt.

Add salt turmeric and chili powder. Further add the beans and a cup of coconut milk. Cover and cook till they are done.

Bring them to curry consistency...serve to go with roti, chappathi, iddiyappam, appam, dosa or idly.


Murg Makhani / Chicken Makhani - Chicken in Rich Almond based Sauce

Dum Ka Murg:


For Marination:

Chicken thighs - preferably thighs cut into chunks
Onion bulb onion grated
Green chili 1 minced
Ginger-garlic paste 1/2 spoon
Lemon juice few spoons
Vinegar few spoons
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Kashmiri chili powder 1 spoon
Pepper powder 1/2 spoon
Coriander powder 1/2 spoon
Cumin powder 1/2 spoon
Garam masala powder 1/2 spoon.

Onion grated
Tomato 2 pureed
Cardamon 6
Bay leaves 2
Almonds 15 - paste
Ghee for frying
Cilantro leaves few
Fresh Cream to garnish.


In a shallow pan, heat ghee and throw in the whole spices. Add onions and tomatoes, fry real good, once it is aromatic, add the marinated chicken. Cover and cook.

Further add almond paste, continue cooking. Once oil shows up on the top, add the chopped cilantro leaves, remove from heat.

Serve warm to go with your chappathis or rotis.


Pesto Pasta / Green Herbs Enriched Pasta - Pasta with Snow Peas

Pesto Pasta:


For Pasta:

Extra virgin olive oil
Pasta - your fav' shell.

For Sauce:

Basil leaves 1 bunch
Parsley 1/2 a bunch
Pine nuts toasted 1 table spoon
Extra virgin olive oil

...Wet grind them to thick paste.

For Toppings:

I used snow peas
Parmesan cheese to garnish


Cook pasta as per the directions.

In a wide wok, heat oil...add snow peas and stir-fry for couple of minutes. Add the sauce and followed by pasta. Cook briefly or until the sauce gets absorbed...garnish with cheese.

Serve warm as a main dish.


Tamarind Prawns / Iral Varuval / Fried Tamarind Shrimps

Eral Varuval:

Chemmeen Varuval. Iral Porichadhu. Shrimps Fry with Indian touch of spices.


Shrimps 1/4 kilo
Turmeric 1/4 spoon
Chili powder 1 spoon
Tamarind paste 1/2 spoon
Oil for shallow frying.


Mix all the ingredients together, except oil. Marinate them for couple of hours.

Fry them till crisp, in hot oil.

Serve warm to go with your meals, enjoy:)


Baby Bok Choy Stir Fry - Chinese Style

Baby Bok Choy:(Chinese Style)

Bok Choy, the Chinese cabbage, became my favorite greens...ever since my brother introduced it' to me. When it comes to fixing a meal, I can't help myself a new veggie that quickly! As long as it is cooked by others or at restaurants, am fine.

I am a big native food lover, its not that am very reluctant to try anything novel! If its not genetically modified, fortified for particular health good. But still very conservative about things that appease me at first sight! Kind of skeptical about everything that looks queer, neophobic to play with some ingredients(things that have big label' saying xanthum gum, mono-poly-saccharides, high-fructose corn syrup, etc). Oh yeah, fellow blogger buddies help me a lot to ramp up my food choices:)


Baby Bok Choy
Large Onion 1 sliced
Sugar 1/2 spoon
Vinegar few spoons
Red chili flakes 1 spoon
Garlic powder 1 spoon
Thick soy sauce
Olive oil few spoons.


In a wide skillet, heat oil. Add the onions and fry real good. Add sugar and vinegar, continue frying till they brown.

Now add the greens and soy sauce, stir-fry over high heat...add chili flakes and garlic powder too. Once the leaves wilt and the stem gets tender, its done.

Serve to go with sticky rice or jasmine rice or fried rice, noodles etc. Enjoy.


Chocolate Mousse & Memoirs of School Days Fun:)

Chocolate Mousse:

When I was in high school, I loved recess. Come on who didn't? Its a chance to get away from the regular boring classes. The usual obedient show' we put up on, will be broken in split second upon hearing the bell sound! We were allowed to run around like a maniac and act like a complete idiot for 45 minutes:):)

Every day, there were so many kind of fun options...goals' that need to be achieved quickly – the playground games, sneaking out to the nearby stores, meeting up at assembly hall for that loud noisy chat, I’d overwhelmingly join in any sort of group activity to pull other people's legs (invariably teasing anyone that passes by) Well, by doing so...we earned a title 'Worst Batch, Ever'...anyhoooo, nothing bothered us - duh.

The fun part is, every once in a while we would plunder our classmates lunch boxes!!! I know, I know we were such a shameless Kiddos back then, but for 14-16 year old, it was lot of fun. I have to tell you that the food tasting part got crystallized in my memory better than the pythagorous theorem, ha ha:):)

Well,I vividly remember the taste of Thayir Saadham and Masal vadai from Siva Kumar's box, how Damodharan used to bring Super-Spongy Idlies and Sathya Devi's Mom makes wonderful Ultimate Pattani Kuruma. Besides, did I tell you this...many juniors (7-10th grade)used to rob my lunch box ,every single day!!! That is before 9'O clock, in the school bus itself! Giridhari specifically completes the Lemon Rice without any mercy. Sometimes Harpreet would trade his Pulkahs to eat rice, sweet huh:) Aarthi and Gayathri loved my Mommy's Ellu Saadham so much, Naren, Suresh, Abdul Haleem, Harpreet, Vidhya Lakshi - hogged anything that I took:) Pavithra loved Pongal and Kotsu combo' a lot. Somehow, we never dined properly...but very satisfied:)

Did I tell you, I met my II grade classmate at orkut, which left me completely nostalgia:)


Unsweetened chocolate - as much as you want
Strong Coffee about 3/4 of a cup
Liquor 1/4 cup
Eggs - extra large 2 numbers
Milk - optional 1/4 cup
Salt 1 pinch
Sugar 4 spoons.


Beat sugar and eggs together for about 4-7 minutes. Once they are heavy like cream, add melted chocolate, milk, coffee and liquor to it, beat vigorously for another 7-10 minutes.

Transfer them into small cups, cover and refrigerate for at least 5-7 hours. Once they are kind of solid enough, its done.

Garnish with cherries, mint and whipped cream, serve chilled:)


Pathra / Pathrode / Alu Wadi / Yam Leaves Pinwheel Fritters / Maharastrian Wadi

Pathra:(Maharashtra Style)

I knew, I was going to try this recipe sooner or later. The recipes for Authentic Alu Wadi / Pathra have been floating around the blogosphere for a while. And I couldn't wait to try them myself. As soon as I saw these Fresh Yam Greens in the International market, I convinced myself that the recipe shared by many of my beloved bloggers, would never let me down. I bagged them, with confidence:) Well...googled a million times, before tweaking the original recipe to suit my needs. I simply disapproved the idea of besan flour basting(which I could never find here) and turned them into thuvar dal paste. Gosh, was wondering for the whole time, how its gonna turn my surprise it was splendid, divine and it looked like an absolute piece of art. Here you go...

Note: It isn't complicated as it looks, its easy, and you could get better the each time. If you like bigger fritters, just use more and more layers of leaves.


Taro Roots Leaves / Yam leaves/ Colocassia Leaves
Besan flour (original recipe) or Thuvar dal paste 1 cup
Turmeric 1 pinch
Chili powder 1 spoon
Jaggery gooseberry size
Black sesame seeds 1 teaspoon
Asafoetida 1/2 spoon
Tamarind paste 1/2 spoon
Olive oil for pan-frying
Cumin seeds for garnishing.


Wash and clean the leaves, if you could able to find all even sized leaves, call yourself lucky:)

Well, wet-grind the lentils and add all the above mentioned ingredients to it. Except, you kno...oil, and cumin seeds.

Now, cut the mid-rib, if necessary. Then, smear/baste the above paste over the leaves...arrange them one above the other and continue to do so. Then roll them and set aside. Repeat the same for all the remaining stuff too.

Now steam cook them for about 10 minutes. And cut them into small wadis/pinwheels,perfect.

Shallow fry them for few minutes and add the cumin seeds to the same oil. Voila:)