Baby carrots - sliced
Green chilies 3 slitted
Grated fresh coconut 2-4 spoons
Mustard seeds 1/4 spoon
Coconut oil few spoons.
In a wide wok, heat oil. Add mustard and chilies wait till it pops and crackles.
Then add carrots and salt, cover and cook briefly. Further add grated coconut and remove from heat.
Serve warm as a side dish.
Broccoli-Baby Carrot Rice:
Life is flying fast in a flash second. I am wondering why is that, each year goes faster than the last. All my days here are like in that movie, Groundhog day. Its so monotonous. I can't say which incident happened when...nothing sensational is happening around me...and am kind of running out of juicy stories to embezzle in my memory. I guess, in future...I won't be having anything nice to share about my life!!! Most of my routine are so predictable...I do the same kind of work day in day out!! Life used to be interestingly spicy as I was growing up in an unfamiliar atmosphere.
Well...I was chatting with a friend of mine, and she suggested me to take a new route to my work place, try joining the local music class, or trekking into the woods instead of walking in the park. Hmmm, doing something different no matter how small the change is...it certainly gives a kind of placeholder in the mind! So that I could distinguish each week from another.
That is why...I am into gardening this year! Last year my Dad helped me raise a beautiful flower bed around the house. And this year, our family friend Dennis has generously offered us a help to set up herbs garden in the backyard. So for the last few weeks we have been working on it....clearing the yard, buying mulch, planting the trees, weed eating, watering, cutting stones...for the first time, am seeing so many tools to clear up a patch of land!! It has been a good work out for all of us to shed that winter pounds! Well...possibly I could have fresh mint, basil, cilantro in future?! Yes, more cooking:)
Basmati rice 1 cup - cooked
Onion 1 large chopped
Garlic 5 cloves chopped
Jalapenos 1 chopped
Tomato 1 chopped
Broccoli 1 small head - cut into florets
Baby carrots few
Turmeric 1 pinch
Oil few spoons.
Heat oil in a vessel. Add jalapenos, garlic, onions and tomatoes, stir-fry briefly.
Followed by vegetables and cooked rice.
Add enough salt and pinch of turmeric. Mix well and remove from heat.
Mung Bean Noodles:(Thai Style)
Mung bean noodles 1 small bundle
Ginger 2" grated
Garlic 3 clove minced
Red chili flakes - as per taste
Pepper powder - maybe
Thai red chili 2 sliced
Mixed vegetables of your choice
Honey 1/4 spoon
Grated toasted peanuts few to garnish
Peanut oil few spoons.
Cook noodles briefly in warm water, as per the directions(in the packet). Set aside.
In a wok, heat oil. Stir-fry ginger-garlic, chilies and vegetables, set aside.
In the same wok, stir-fry noodles briefly followed by soy sauce, honey and peanuts...add vegetables too. Toss them and serve on to the serving bowl immediately.
Serve steaming hot, enjoy:)
Carrot Cream Soup:
Carrots large 2 - diced
Whole milk 4 cups
All purpose flour 1/2 table spoon
Butter 1 cube
Pepper powder to taste.
Boil carrots in one cup of milk, and puree them. Set aside.
Melt butter, add salt and flour...stir-fry briefly and then add 3 cups of milk. Bring this to boil, further add the puree. Once it is bubbling hot, remove from heat.
Garnish with pepper, serve warm.
Thengai Paal Sertha Kaikari Biriyani:
Short Grain Rice 2 cups
Mixed vegetables 1 bowl full
Coconut milk(thin) 2 cups
Green chilies 6 slitted
Onions 1 sliced
Tomatoes 2 chopped
Mint leaves 1 fistful
Cilantro few leaves
Ghee 1 cup.
Cinnamon 2 sticks
Cardamom 6 crushed
Bay leaves 3 crumbled
Star anise 2
Black cardamom 1
Rose petal few(dried)
Birinji flower 1
Saffron few strands - tapped
In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.
Then add chilies, wait till it splutters and turns white.
Followed by onions...fry real good till fragrant. Maybe add salt to hasten your process.
Now add tomatoes, cover and cook. When tomatoes turn pulpy, add chili powder and rice to it. Let the oil coat to all the sides of rice, then add coconut milk. Cover and cook briefly.
When the rice is half the way done, add vegetable and 2 cups of water. Cover and cook, under pressure...over low-medium heat.
Once the rice and veggies are done, remove from heat. Give 2 minutes resting time, before serving.
Serve warm as a main dish.
Hakka noodles is named after a community in China, who are in large numbers migrated to India, China towns. Unlike Choy Mein, Hakka noodles is popular among Indians for many reasons...it is usually light tossed, uses only flat-soft noodles and said 'Vegetarian Version' tastes even better!? Anyway...that verdict is spilled by our Vegetarian friends:)
Well, noodles is my easy fix recipe on a heavy duty day...I just toss some vegetables and soy sauce and call it a day:) Unfortunately, I couldn't find that 'flat noodles' here, so here you go...
Soft Flat Noodles 1 box (cook as per directions)
Mixed vegetables 1/4 quantity of noodles
Chinese 5 spice powder
Red chili flakes
Ginger 1" grated
Garlic 2 minced
Soy sauce light
Green onions to garnish.
Cook noodles as per the direction. My way...it should be done, but never over done:)
Stir-fry veggies with pinch of salt and MSG. Set aside.
In a wide heavy bottomed wok, heat oil. Add 5-spice powder, chili flakes, ginger-garlic and the noodles...toss gently, until oil coats on to it.
Further add vegetables and stir-fry over high heat briefly. Garnish with green onions.
Serve warm as a main dish. Its a complete meal:)
Carrots 1/4 kilo
Walnuts/Pecan 1 and 1/2 cups
Condensed milk 1/4 cup
Brown sugar 3/4 cup
Milk 1 cup
Cardamom powder 1 spoon
Ghee 1/4 cup.
Peel the carrot and chop them down.
Cook the carrots in milk till tender, puree the same.
Heat ghee in a deep, heavy bottomed vessel. Add sugar, condensed milk, cardamom and carrot paste. Keep stirring till the moisture is all sucked up.
Now add grated/pounded walnuts to it. Bring it to thick halwa consistency.
Grease a plate and spread the carrot halwa. Slice them into desired shapes.
Hope you all will enjoy this Carrot Fudge.
Carrots and Lentils Stir-Fry. Carrot-Mung Dal Koora.
I dunno why? Sometimes...copying Mommy's style of cooking and recipes gives me immense pleasure. Hmmm, am I revisiting my childhood food?! Guess, food is just a metaphor here (of my good old days), after all I do miss it! I know its a very simple recipe to share with you all today, but apparently it means so much right now...that's all.
Mung dal 1 fistful - soaked
Salt to taste
Green chili 1 chopped
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Curry leaves few
Coconut oil/olive oil few spoons.
In a wide wok, heat oil. Add mustard, cumin, chili and curry leaves. Wait till they pop and splutter.
Add carrots and well-soaked mung dal. Add enough salt. Cover and cook briefly.
Once they are done, remove the lid and cook over high heat for 2 minutes.
Serve as a side dish.
Honey Glazed Carrots with Asian Touch of Spices
Like most of my recipes, this one is pretty flexible. I tweaked the original recipe for Honey Glazed Baby Carrots. Added stuff of my own choice, like ginger, chilies etc. This is a great recipe to adapt to use your favorite ingredients, or at least the ones that has been sitting in the fridge at that moment:)I loved it...sincerely, appreciating its simplicity. Yeah, the dressing can be used more as a base' to embellish any vegetable, the way you want them:)
Honey 4-6 teaspoons
Butter a cube or ghee few spoons
Ginger 1" grated
Dry Red Chili 1 torn into flakes
Garam masala powder 1 pinch
Lemon juice few spoons
Cilantro leaves to garnish.
Wash and clean the carrots, peel and trim their ends, slit if it is too big. If you are using baby carrots...the procedure can be skipped.
Now boil them for 7-10 minutes, add enough salt and lemon juice tot the water. Once they are tender, remove from heat.
In a wide skillet, heat oil...add ginger, chili and carrots...saute for few minutes. Once oil coats up well, add garam masala powder and honey, allow this to glaze all over the carrots. Garnish with cilantro.
Serve to go as an entree. Enjoy:)
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...
I am trying my hardest to not complain, and to pretend its too comforting to eat vegetables:( But, in my mind there is no better food than animal protein:)It looks like an order to follow the meat and veg diet plan, like a rhythm in my cooking. The moment I decide, I want to cut down my animal instinct(of being so meat-a-holic), I don't do my home work properly...yeah, something or rather comes up, and I am forced to travel!!! And you all know...how hard it is to pick lettuce and citrus in the restaurants, here...Oh my, don't even think:(
This recipe was created on, one hell of a evening' to calm down my senses for that ultimate cravings for Goat's Meat Paaya!!! Well, I went kidding myself with another servings of mixed vegetables, from this disguise Veg Paaya...not to mention that, it was devastatingly late dinner! Verdict??? Please don't ask a mad carnivore' how the grass taste like?
Mixed Vegetables of your choice
Green chilies 3 slitted
Green chili 3 grated
Onion 1 grated
onion 1 finely chopped
Ginger-garlic paste few spoons
Turmeric powder 1 spoon
Coriander seeds powder 1 spoon
Mint leaves few chopped
Lemon juice few spoons(optional)
Coconut milk thick extract 1 cup
Black cardamom 2
Green cardamom 2
Cinnamon sticks 2-3
Oil few spoons.
Heat oil in a wide pan over medium-high heat, add whole spices...bay leaves, cloves, cinnamon & cardamom pods) saute for few minutes.
Followed by slitted chilies. Wait up to crackle. Then add chili and onion paste....fry until golden color.
Add ginger garlic paste and fry till raw odor leaves the pan.
Stir-in turmeric and coriander powder.
Add vegetables, bring this to boil and stew like consistency.
Add a cup of coconut milk. Allow this boil.
Garnish with mint and cilantro leaves.
Serve warm to go with Aappams and Iddiappams.
Mixed Vegetables Masal Vadai:
Kaikari Paruppu Vadai. Kaikari Masala Vadai.
Oil for frying
Chana dal 1 cup
Choice of you veggies - finely chopped
Onions finely chopped
Green chilies finely chopped
Mint leaves few
Ginger 2" grated
Garlic paste 1/2 spoon
Dry red chili flakes
Fennel seeds - powdered 1 spoon
Fennel seeds 1/2 spoon
Cloves 2 crushed
Cinnamon 1 small stick crushed
If you are not so much into spices...skip the last 3 mentioned items.
Finely chop the vegetables.
Soak the lentils for about 20 minutes and coarsely grind them, by adding very less water.
Now throw in all the spices and stuff mentioned...bring it to vadai consistency batter.
Heat oil in a shallow frying pan, shape them and shallow fry till crisp and nice.
Serve warm to go with you tea.
Navarathana Kuruma:(Restaurant Style)
Navarathana Korma. Restaurant Style Navrathan Korma.
Green chili 1 minced
Ginger Garlic paste 1 spoon
Onion 1 large head grated
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Food color optional(I didn't use them)
Garam masala powder 1/2 spoon
Almonds/Cashew nuts paste 1/4 cup
Ghee few spoons
Cottage cheese/panir fried 1 cup
Cashew nuts - fried
Raisins - fried
Cilantro to garnish.
Heat a large wok, add ghee. Add chili, ginger-garlic paste and onion to it. Fry real good, till the raw odor is gone, add salt, turemric, chili and garam masala powder.
Followed by nuts paste. Prepare a thick gravy. Add vegetables, cover and cook till tender.
Add chopped fruits and fried panir plus nuts to it.Remove from heat. Serve to go with your rotis.
Though I never liked any of the hostel's mess food,(I lived in)...but somehow, I unconditionally fix some of their recipes I managed upon. This aint a fancy menu, kind of fix recipe while cleaning the pantry. Here is a recipe for your leftover stuff: Just toss some of your favorite vegetables, temper them in a usual way, run few spoons of coconut oil and garnish it with grated coconut. Aaah, it looks bright and aromatic, right. Bet, no one will notice the difference. Just relax and enjoy.
Carrots 2 chopped
Beans 100 grams - chopped
White Cabbage 100 grams - chopped
Green chili 1 finely chopped
Mustard seeds 1/4 spoon
Urad dal 1 spoon
Coconut oil 1/2 spoon
Grated coconut to garnish 2 spoons.
In a wide wok, heat oil. Temper the spices and followed by beans and carrot. Stir-fry for few minutes, when they are almost done, add cabbage. Salt them.
Garnish with grated coconut and remove from heat.