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:)
Fruit punch has became a necessary drink at every garden parties, today! How about looking into, bit of its history? The word 'Punch' comes from the word 'Panch'. In Indian language (both Sanskrit and Hindi), the word 'panch' means 'five'. The original recipe had five ingredients like, spirit, spices, fruit juice, palm sugar and water. To be specific, the authentic Indian punch is called 'Paantsch' by locals. There is an other hypothesis, claims it comes from the Parsi word 'Panj', which also means the same 'five'. However, the root is ultimately traced to Sanskrit word!
During British Raj, recipe was soon adopted by every Anglo-Indian families and employees of East India company. They carried the recipe, back home. It is said that European countries started enjoying this drink as early as 17th century. Well, the term 'punch' was also recorded in British documents, it dates back to 1632, it was an alcoholic drink. Non-alcoholic fruit punch was developed in later years for the occasions, where alcohol was prohibited.
This classic Indian drink's specialty is, their mixing bowls! The punch bowls could be of silver, ceramic or glass but definitely an elaborately decorated piece of article. Although 'punch bowl' concept is very modern invention in India, probably British donation! The whole ethnic set of punch bowls, serving cups, ladles and stirring spoons comes in decorative silver, copper and bronze!
In South India, there is still a tradition of offering 'panakkam' (drink) at the weddings and temples. Probably, this is one of the ancient living recipe of 'fruit punch' (paantasch). The term 'Panakkam', literally means 'drink'. Interestingly this living recipe has exactly the same five ingredients in it. Citrus fruit juice, palm sugar, peppercorns, spirit and water. The drink is still popular in the villages. It is an excellant body coolant, offered widely by villagers and city dwellers during peak summer. Panakkam is prepared for special occasions like Ugadi(Telugu New Year) and at the Tamil Weddings. Generally accepted as refreshing drink.
Peppercorns 1 teaspoon
Green and black cardamoms 3-6 crushed
Jaggery/Brown sugar ¼ cup
Lemon juice ¼ cup
Water 2 cups.
Heat quarter cup of water in a kettle, add the spices (first three ingredients) and filter the same.
Now to this concoction, add the remaining ingredients and mix well.
Chill and serve to beat the heat.
Chicken Masala. Kozhi Varuval. Kozhi Porichadhu. Kodi Kura.
There are zillion of ways to prepare a chicken, in my kitchen!!! Its hard to resist eating chicken, at least once every single day. I know, I know you are horrified on hearing the word 'fried'! Yeah 'lipophobia' is a national epidemic we all share today.
Definitely this post is not about 'heart healthy' or 'trimming the fat'...its just suitable to anyone, who wants to deepen their 'pleasure of eating'. Walk an extra mile or do something productive at your work place...head home for a juicy pan-fried ginger chicken, now say me a honestly 'are you still guilty'?
Chicken - I used boneless, skinless, breast meat - cubed! But I recommend bone-in, skin-on thighs for sure.
Green chilies 6-8
Chili sauce 1/2 cup
Ginger garlic paste 2 spoon
One large purple onion grated
Cilantro 1 fistful
Lemon juice few spoons
Curry leaves 1 fistful(optional)
Beer 1/4 cup(optional)
Oil for pan-frying.
Ginger julienned 1 cup
Cilantro chopped 1 fistful.
Add salt and lemon juice to the chicken. Let this stand for a while.
Now pan fry the chicken briefly in hot oil. Do not throw the oil.
Once the meat is done, opaque and crispy...stir-in all the above mentioned ingredients and keep frying over medium to high heat, until you achieve this above finishing color. And its totally the end product' that will compel you to conclude cooking. So, garnish them right away and enjoy:)
Deep Fried Jumbo Shrimps:
Shrimps Tempura (Japanese Style), Epi-Fry. Prawns Bajji, Shrimps Bajji. Beer battered Shrimps Fry. Fried Shrimps Crispies.
Fried Shrimps is a dish for party...When you are looking for not so messy Finger foods. Its quickly whipped, ready in minutes and a best way to use up the leftovers from the pantry, he he. Vegetarians, please use thinly sliced vegetables in place of shrimps. The results? Pretty good, pretty good indeed.
Large Jumbo Shrimps (with tail fins-on)
Beer few teaspoons (optional)
All purpose flour
Bread crumbs (Panko, Japanese bread crumbs)
White pepper pinch
Peanut oil (preferably)
Do not butterfly the shrimps or anything, have them intact...leave the tail fins-on.
Now marinate them in beer, salt and pepper for few hours. Then coat them with egg or buttermilk...roll them over flour + bread crumbs.
Carefully run the skewer in the middle...deep fry them in hot oil, till crisp.
Enjoy as a starter or as a snack.
Beer Battered Vegetable Kebabs, Beer Battered Kebabs. Meat alternative Kebabs.
One place I really enjoy eating out is Delhi, over the series of successive dynasties, it had brought great influence in their culture and food. I consider 'Delhi' as the best place for eating out. Whether its punjabi Dhaba, Rajputs food, Afgani's cuisine, Mughals or English & now International...I love it! As being a great fan of Mughal food, it became like a ritual for me to explore more about their culture, music, art and architecture. If I want to talk about Mughals history of food & life, I could talk all day long. So let me keep it simple... Delhi, Karim Restaurant the legendary place is always on top of my list! Very few places still prepare their menu in the old original form, as they did for our Mughal Kings & Royals. Old Delhi still holds up the tradition! Several Restaurant owners prepare their secret spice blend right from the scratch using mortar and pestle(like me).Imagine series of outside influence from English to Tandoor. Maybe most of the chefs today in these famous restaurants are descendants from Royal kitchen(not sure, but came from trustable sources).
I love goofing around with my friends at Chandani chauk and Connaught place. Chandani chauk has several oldest restaurants to dine, all from a century ago! Myself and my friends Suneeta Mukherji, Neetu Bansal had a great time out there!!!
This is one of my favourite appetizers, Kebabs!!! Yeah.....I happen to taste meat kebabs at Karim's place, but worked on recreating the same with available veggies here, as AK never gets his chance of appreciating Mughal cuisine. So here is my Veg Version, hope you all will enjoy it!
Veggies of your choice(I used carrots beans, cabbage)
Golden potatoes 2 large (boiled, peeled 7 mashed)
Green chilies 3 finely chopped
Ginger grated 2 spoons
Garlic minced 2 spoons
Onion large finely chopped
Cinnamon powder 1 pinch
Cloves powder 1 pinch
Caradamom powder 1 pinch
All spice powder 1/4 spoon
Garam masala powder 1/4 spoon(optional)
Pepper powder 1/2 spoon(optional)
Beer 1 pint
Cilantro few chopped
Corn flour 2-4 spoons
Egg whites for binding(optional)
Oil for deep frying(if you intend to fry/one could bake, broil, grill them too).
Steam cook veggies and squeeze away excess water. Then mix them with all the other ingredients(except oil). Make a neat dough.
Allow this to stand for about an hour or so in the refrigerator.
Now make equal parts out of it, Then skewer them.
Either grill, bake or broil them. To get the deep color I deep fried from for quick 2minutes.