Friday, November 20, 2009

Sunday, September 27, 2009

BASIC TIPS (Vegetables)

Here are some basic tips on procuring vegetables whether it is from a Super market or from your local vegetable mart, since these are all perishable commodities care has to be taken so that their shelf life in your kitchen does not fall short or lead to messy storage.

**Best way to enjoy vegetables is buy them in season when they are at their best and available at reasonable rates. For example in India Drumstick during summer and Green Peas in winter.

**Look for fresh looking vegetables that are bright in their natural colour.

**Never buy a vegetable that has any brown patch or bruises .

**ONIONS----make sure they have papery dry skins and no sign of sprouting.

**ROOTS AND TUBE VEGETABLES---------When buying potatoes make sure that they have no Green patches, must have wrinkle free skin and no sprouts.In India tubes are removed from their leaves like Carrots, Radish, Beetroot, in case you are buying them with leaves ensure that the leaves are not wilted.

**TOMATOES--------must have No wrinkles and blemishes, skin should be smooth and firm, Bright Red in colour.
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Sunday, September 6, 2009

I saw this recipe on a local TV show in Tamil as Corn Flour Halwa and a simple recipe I tried this out and pretty good,so I have diversified the name according to the ratio, so I named this as 123 Halwa since the ratio of the ingredients is such, go ahead and try it out, cook on low flame since it is cornflour.


1 2 3 HAL WA

YOU NEED

Corn flour 1 cup
Sugar 2 cups
Water 3 cups
Ghee 3 tbsp
Raisin 1 tbsp
Cashew nut (broken) 1 tbsp
Saffron 1/2 tsp
Pinch of salt

DO IT
-In a bowl 1 cup of cornflour,2 cups of sugar, add 3 cups of water gradually and make a fine paste without any lumps,keep aside.
-Heat a nonstick pan and saute the cashew nuts till light brown in 1 tbsp of ghee, now add the raisins also and saute, take it and keep aside.
-In the same nonstick pan add the remaining ghee and pour in the mixture of the cornflour and keep stirring , add a pinch of salt , the saffron strands and keep stirring constantly on low flame. At this stage you will notice that the mixture is thickening into a nice Hal wa consistency, when it is almost dry and leaving the sides of the pan with ghee on the sides remove and garnish with the cashew nuts and raisins.
-Your halwa is ready, tastes good hot or cold.

Sugar 2 cups

Saturday, September 5, 2009

=BASIC TIPS TO COOK WITH A RECIPE=

**Make sure you have enough time to stand and cook at the range.

**Beginners choose recipes that have less ingredients.

**Do not attempt recipes with complex procedures , you will land up in a mess.

**Read the recipe over and over till you can do it;do not attempt to browse over the recipe while the food is cooking on the range.

**Make sure you have the ingredients and proper Appliances.

**Keep the Ingredients ready near the cooking range on a tray in small appropriate bowls/jars with measuring spoons like teaspoons, tablespoons etc.

**Make sure you wash your hands with soap, wear an Apron and keep Kitchen Towels handy.

**Do not try to use gloves at the range if you do not have the experience and especially Plastic / rubber which is dangerous.

**Observe your cooking process,this helps in understanding the blend and consistency of food that is cooking.

**Do not try to substitute ingredients as a beginner, one needs good experience and food knowledge to do this.

**Make sure you understand all terms for example like Broiling, Poaching, Boiling etc.

**Once you are successful in cooking a recipe share for comments.

**Try recipes of different countries and culture one gains more experience and Foodie knowledge by doing this.

Sunday, August 23, 2009


INJI(GINGER) CHUTNEY

YOU NEED

Ginger 1 cup (chopped)
Dry Red Chilly 6 nos
Fenugreek seeds 1 tsp
Jeera seeds 2 tsp
Tamarind paste 1 tsp
Salt to taste
Mustard seeds 1/2 tsp
Curry leaf 1 sprig
Oil 1 tbsp

DO IT

-
Heat a pan and broil the red chilly, keep aside and then broil the Fenugreek and Jeera keep aside to cool.
-In a mixer put the Ginger, the broiled items and blend well, now add the tamarind paste, salt to taste and blend well till smooth, remove and keep aside.
-Heat the oil add the mustard seeds when it crackles add the curry leaves and pour over the chutney and mix well.
An ideal accompaniment for Dosa/ idly, can be used for a month , store in a glass or ceramic jar and keep refrigerated.

Sunday, August 16, 2009

LEMON CHUTNEY

YOU NEED

Lemon 3 nos (extract the juice and keep aside, add a pinch of salt to this)

Dried Red Chilly 8-10 Nos

Fenugreek seeds 1 tsp

Mustard 1 tsp

Salt to taste.

DO IT
-Heat a pan and broil the red chilly on medium heat, till the hot aroma comes out ensure not to burn it, then add the fenugreek and mustard seeds ,broil and cool.

-Put all the broiled items in a mixer and make a coarse powder, then add the Lemon juice, spoon by spoon and blend well until a good smooth and thick paste, add salt to taste and mix well.

-Serve with dosa or Idly, this has to be stored in a glass or ceramic jar and used for a month
Three chutneys this time, Guava Chutney,Lemon Chutney and Ginger Chutney, the Lemon & Ginger can be preserved for a month in the fridge preferably, theses are ideal accompaniments for Idly, Dosa or Chapatti......... Try them out

GUAVA CHUTNEY

YOU NEED

Guava 1 cup (peel the guava and remove as many seeds as possible)

Tomato 2 nos ( remove skin and seeded)

Tu var Dal 2 tbsp

Green Chilly 2 nos (seeded)

Salt to taste

Oil 2 tbsp

Mustard seed 1/2 tsp

Small sprig of curry leaves.

DO IT
-
Heat a Kadai and Broil the Dal till Nice and brown, ensure not to burn it, keep aside.

-In the same Kadai pour 1 tbsp of oil, when hot add the guava's and saute, then add the then add the tomato and green chilly saute till it is almost dry, remove from fire and cool.

-In a Mixer first grind the Dal then add the mixture that is cooled and blend well till a smooth paste add required salt,transfer to a bowl , heat oil add the mustard when it crackles add the curry leaves and pour this over the chutney, mix well and serve.

Saturday, August 8, 2009


Here back with a few chutneys that are absolutely on a diversified recipe, try it out and whip your palate. Peekankai known as (RIDGE GOURD) is a very healthy vegetable with a lot of nutrient values a wide variety of dishes can be made in the Indian cookery, here is a chutney tried , absolutely healthy and yummy.

YOU NEED
Peekan Kai (Ridge gourd) 2 cups (scraped & cut into cubes)
Tomato 1 cup (chopped)
Onion 1/2 cup ( chopped)
Green chilly 3 nos ( seeded)
Jeera 1 tsp
Ginger 1 tbsp (finely chopped
Salt to taste
Coriander for garnish

DO IT
-
Take a heavy bottomed pan , when hot put the veg. tomato, onion green chilly and saute on medium heat the water contents from the veg and tomato should be sufficient, then add the ginger and jeera saute till every thing is well mixed and the water contents is completely dry, add salt at this stage and mix well.Let it cool for a while.
-Mash it in a Pestle /Mortar preferably or use a blender after cooling completely, Let it be done coarse it tastes better.
-You can also add 1 tsp of lemon juice if you wish, garnish with coriander and serve as an accompaniment with rice/Dal or rasam it goes very well

Sunday, July 26, 2009

MANGO & PEAS FRIED RICE

YOU NEED
Rice 1 Cup (cooked)
Mango 1/2 cup (grated)
Green Peas 1/2 cup ( par boiled)
Onion 2 tbsp (finely chopped)
Ginger & Garlic 1 tbsp (finely chopped)
Mustard & Jeera 1/2 tsp each
Pepper 1 tsp (coarsely powdered)
Oil 3 tbsp
Salt to taste
Coriander for garnish

DO IT

-
Heat oil in a kadai, when hot add the mustard and jeera when it splutters add the onions, ginger and garlic, saute well.
-Add the green peas grated mangoes and saute well on high flame, add rice and stir well, toss in the pepper required salt to taste .
- Remove and garnish with coriander, good combination with any mild curry.




Hello blogger,

Thanks a lot for all the E Mails received over the past few months . Now back to blogging and there is going to be a lot of new dishes which have been tried , tested and then posted on my Blog since I did not want to post experiments on my Blog..... so go ahead and try them out without any fear, of course I keep referring to my Guru the Celebrity Chef Sanjeev Kapoor often and a few recipes from down south are really good, so here are a few recipes try them if you want but they are all Indian you will also find a few photos to make my Blog more attractive

Sunday, March 29, 2009

This is a famous dish made in the Chettinad Areas like Karaikudi and other villages is called Vendakai Mandi, it is very simple and has a unique sour flavour on account of the tamarind used along with the water of the rice that has been washed the 2 nd time, the villagers really relish it with plain rice for their lunch.

VENDAKAI MANDI

YOU NEED

Ladies Finger 200 gms

Oil 2 tbsp

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Onions 1/2 cup (finely sliced)

Tomato 1/2 cup (sliced)

Tamarind small lemon sized

Rice water 2 cups

Salt to taste

Green Chilly 4 nos

Ginger & Garlic 1 tbsp (finely sliced)

Curry leaves 1 sprig

DO IT

-Wash the ladies Finger and pat dry it in a kitchen towel till dry, keep aside.

-Get 2 cups of water from washed rice and soak the tamarind in this rice water for a while and extract all the pulp , keep aside.

-In a deep bottomed pan or kadai heat the oil add the mustard and cumin seeds when it crackles add the onions, curry leaves , Ginger and garlic stir fry on high heat at the same time adding the veggies also saute well so the ladies finger is well mixed with all the ingredients, add the required salt to taste and mix well. now pour in the mixture of tamarind pulp and simmer for 7-10 Min's on very slow fire till the water reduces slightly leaving the vegetables cooked.

-Remove and serve garnished with curry leaves.

(( here you will notice that the ladies finger does not gets sticky and messy on account of the tamarind used ))

Here are 2 veggie dishes I tried over the week and both of them are made out of Ladies Finger.. or so called Bhindi, give it a try and it is made by many people

BHINDI DO PIAZZA

YOU NEED

Bhindi 200gms

Onion 1 cup (finely sliced)

Jeera seeds 1 tsp

Ginger& Garlic 1 tbsp (finely chopped)

Vinegar 1 tbsp

Red chilly powder 1 tsp

Turmeric powder 1/2 tsp

Oil 2 tbs Salt to taste

Lemon juice 1 tsp

Coriander for garnish

DO IT

-Wash the Ladies Finger ,pat dry it in a kitchen towel till dry and cut into 1 inch pieces and keep aside.

-Heat oil in a Kadai and add the jeera seeds when it crackles add the onions and stir fry till nice and brown then add the Ginger and Garlic along with the Veggie and stir fry adding Chilly and turmeric powder, now add the required salt, Vinegar and cook covered on slow fire for about 5 Min's ,

-Open and check if the vegetable is cooked stirring gently and ensure it is dry, spoon over the lemon juice and serve garnished with coriander leaves

This is an excellent side dish for Rice or Chapati.

Sunday, February 22, 2009

Hello! Back to blogging after a few days of rest.....just like that and very very few recipes tried, though this year has started well most dishes that I tried to experiment were all diversified from the original ones, just try this Omelet its Cheesy and Yummy............

CHEESE & HERB OMELET

YOU NEED

Eggs 2 nos

Butter 2 tbsp

Pepper & Salt to taste

Herbs---Cilantro and Mint 1 tbsp chopped

Cheese 2 tbsp (Grated-- preferably Cheddar)

Onion 2 tbsp (chopped)

Milk 2 tbsp

Light Soya Sauce 1 tsp

DO IT

-Beat the Egg slightly, then add onions, milk , herbs , salt and pepper.soya sauce and beat further.

- Heat a nonstick pan, put in the butter and spread, pour in the egg mixture and spread well cook over a moderate flame till set, turn over carefully and spoon in the Cheese length wise in the centre and fold from sides.

-Turn the Omelet into a warm plate and serve.