Kalamari Hot and Spicy Varuval:
I had some kind of guts to bring this squids home(however it was only frozen)with the intention of cooking! Well, I have laid my hands on this little creature several times during research, cut them down...never, ever had a clue' that people might actually eat it! When I was studying at Chennai...soon after the practical session, one of my weird classmate used to pack up all the leftover specimens(that is semi-dead specimens nailed on the dissection board - like squids, shark). Wheeew..oh baby' that was gross!!! Which kept me off' from devouring any kind of seafood at that time! Maybe in my imagination...squid remained as a 'Bizarre Food' because of that!
Later, when I relocated here, I first encountered fried squids from a Chinese place (Restaurant), which was quite appetizing, but didn't exactly taste it...just admired at the preparation! I have witnessed how my Korean friends enjoy eating live octopus, shrimps etc...they always believed that eating live seafood is good for their health!! And they are absolutely right...in this way' one has to least worry about saturated fatty acids or trans fat! Slowly, over the period...I came across numerous delicious fried calamari recipes, as appetizers in many restaurants. It took me some time(awfully lot of time) to understand that, squids are perfectly safe and edible(when they cut down that ink gland)! And I finally made my mind to buy the same. Well...I cooked it very carefully in Indian style and it turned out fabulous:) So, here you go...
Calamari - 2 large (cut into strips)
Onion 1 large grated
Ginger 2" - paste
Garlic 4-6 cloves - paste
Lemon juice few spoons
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Cumin seeds 1/2 spoon
Curry leaves few
Sesame oil few spoons.
In a wide wok, heat oil. Add cumin seeds and curry leaves, wait till the sizzle a little.
Now add ginger-garlic paste followed by onions. Fry real good, maybe till the raw odor is gone.
Add squids, salt, turmeric, chili powders and lemon juiceAnd. Stir-fry over high heat. Well, wait till all the masalas coat well onto the fish?
Do not over-cook it, it may go rubbery...and do not under cook it either, that is not a good decision.
So, once you are pleased with the finish...remove from heat.
Serve warm as a side dish or appetizers. Enjoy:)
Ginger Fish:(Thai Style)
Salmon 1 large fillet - cubed
Soy Sauce light & heavy
Dry red chili flakes 1 spoon
Garlic 1 minced
Ginger about 4" julienne
Honey 1 teaspoon
No salt - soy sauce has enough
Olive/ sesame or peanut oil few spoons.
Marinate the fish with light soy sauce, chili flakes and garlic. Set aside for complete 2-3 hours.
In a wide wok, heat oil and saute the fish till crisp. Set aside.
In the same wok, heat few more spoons of oil and add ginger...fry real good, further add soy sauce heavy and honey. Once they are sticky enough...add the fish. Let this coat well.
Garnish with green onion. Serve warm to go with your Thai sticky rice or jasmine rice. Yum:)
Jasmine Rice n Peanut Sauce Fried rice:(Thai Style)
This is just a well known Basic Thai Fried Rice...with jasmine rice and peanuts. But it has a secret ingredient; Yes...Home Made Peanut Sauce! Have you ever tried them this way? It’s totally awesome:)
Hmmmm, it isn’t exactly real Thai peanut sauce, anyway...but it’s definitely inspired by one:) Peanut sauce is one of those things that is really easy to fix at home...quite successfully:) So, if something was stopping you from getting one' from the stores...no probs, forget it. It literally has five basic ingredients, and obviously you could get fancier with it:)
I further added things of my own wish' Sesame oil, Garlic powder, Chili flakes etc...
...whisk everything together. That’s it, friends. Mix with your sticky jasmine rice, stir-fry over heat, and eat up:)However, I’m not sure...if this is a common way to substitute things'!!! Perhaps people familiar with authentic Asian/Thai cooking would definitely kill me:( But, its good, it’s tasty and so there you go...
Beans Stir-Fry: (Asian Style)
Stir-frying is an age old technology, I have been practicing all my adult life. Rush home, wash n trim the ends of any possible vegetable, heat up the wok...throw-in whatever that comes to your mind!!! Oh yeah...this is how I started cooking.:) Pretty much no one' to monitor...throwing randomly any spices got slowly changed into bit of applied knowledge now...constant trial and error, after all makes some sense:) Ah...at least I think so!!!
Now I do know what I am intending to finish, duh:) So, this was perfectly aimed and well-finished dish. I am certainly proud about it:)
Green Beans(string less, ends trimmed) 1 cup
Onion 1-2 large sliced
Garlic 4-7 cloves chopped n minced
Sugar 1/2 spoon
Garlic powder 1 spoon
Green chilies chopped
Soy sauce - as per taste
No salt - soy sauce had enough of it:)
Olive oil few spoons.
Heat a wok, add oil. Throw in chilies, crushed garlic and sliced onions. Fry real good.
Add sugar, once the onions get caramelized...add the beans. Further add the soy sauce, fry real good.
When you feel like, its done...add garlic powder.
Serve as a side dish for your lunch or dinner. Makes a perfect choice when accompanied with rice dish.