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Showing posts with label cooking made easy. Show all posts
Showing posts with label cooking made easy. Show all posts

Wednesday, August 24, 2016

Chattua ( Happy Janmashtami And a Tale of True Friendship )

Krishna and Sudama. Childhood friends separated over the years. The chasm in their bond thought to have widened given their disparate fortunes. But staying true to the tradition of true friendship, they did not let anything get in their way. The impoverished Sudama did not let his ego hinder him from paying a visit to his old friend who had reached the stature of a King. Nor did Krishna show any signs of an inflated self-image when he embraced the former with open arms.

No words were exchanged as to the actual purpose of Sudama's visit. And yet Krishna understood his friend's plight. The once penniless Brahmin finds himself as the owner of a palatial house on his return. Krishna did not give him occasion to lavish praise for that would have created an imbalance in their relationship. Such is the beauty of friendship. It is rightly said that we cannot choose our birth but we are free to choose our friends. So, choose wisely.

By now most of you would be wondering about the connection between this beautiful story and my recipe. Ok, let me give you a hint. One of the important components of this recipe is something that Sudama had taken as a gift when he went to visit Krishna. Bingo! It's beaten rice which is also known as pohe/avalakki/chuda in various parts of the country.

Chattua ideally refers to roasted Bengal gram flour. In large parts of Odisha, it is consumed as a porridge mixed with milk and sugar. But these days, a special kind of Chattua has overtaken the older version. A mix of roasted gram, beaten rice, cashews, milk powder, glucose biscuits and sugar goes into the making of this one. Some versions also include roasted wheat, ragi and other grains to boost the health benefits. Here is my version of 'Chattua' that I usually make in small quantities and keep in a small jar within my reach. Two to three spoonfuls is guaranteed to take care of those unwanted hunger pangs. At the same time, it can also be eaten in the regular manner with warm milk.

Read on -

















Preparation Time - 10 mins

Ingredients -
  • 2/3 cup beaten rice
  • 2/3 cup roasted bengal gram
  • 1/4 cup cashews ( substitute with almond and walnut to make it healthy )
  • 1 tbsp flaxseeds
  • 1 tbsp sugar ( depends on taste so I skip adding it in mine )
  • 6-7 glucose biscuits (any brand)
  • 2 tbsp milk powder (any brand)

















Preparation -  Heat a skillet. Dry roast the beaten rice till it turns crisp. Remove and keep aside till it cools down.

Add the cashews to the same skillet. Roast till they darken faintly. Remove and keep aside till cool.

Finally add the flaxseeds to the skillet. Once they start popping remove and keep aside till cool.

Take all the ingredients in a mixer jar and grind into a powder of medium consistency.

Store in a airtight container and consume within 1-2 weeks.

















To consume as a porridge, add about 1/2 cup of this powdered mixture to 1 cup of warm milk.

















Note - Chattua can be used as a substitute of Cerelac for children older than 1 year. I have also tried the same recipe with my kid. He was ok with it till he grew bored with the porridge stuff and wanted something chew-able. 

Wednesday, January 7, 2015

Curd Rice /Thayir Sadam (Comfort food from down South)

"Does anyone need a recipe for curd rice ??", I blurted out in bewilderment. "Yes, in fact a lot of them do. Else they will keep dishing out variations that range from being chewy to being downright watery", replied by frustrated husband. He had had a particularly bad day at office and it was exacerbated by the unpalatable lunch that the caterer had chosen to serve. Though the curd rice served by the canteen guys is never the best, it was really bad that day and had my husband fuming.

Now even though I am not a South Indian, I have stayed down South for a long time and have picked up the nuances of quite a few South Indian recipes (especially the ones that my husband and kid adore). And I do make good curd rice ( a fact endorsed by my South Indian friends ). I find it easy, quick and quite soothing on the tummy. So, while it is a staple during the summers, I end up making it once in a while during the winters when I have had a heavy dinner on the previous night.

( Do not forget to check out the Odia version of this recipe - Dahi Pakhala )

Read on for my recipe -





















Preparation Time - 10 mins

Ingredients -


  • 1 cup cooked rice (needs to be cooked softer than usual)
  • 1/4 cup milk
  • 2/3 cup fresh yogurt
  • 3 tbsp coarsely grated carrot
  • 1 sprig curry leaves (finely chopped)
  • 1-2 finely chopped green chilis
  • 7-8 cashews (finely chopped)
  • 1 tsp urad dal
  • 1/4 tsp mustard seeds
  • 1 dry red chili (I prefer Byadgi which gives a good flavor)
  • a pinch of asafoetida
  • 2 tsp oil
  • salt to taste


Preparation - Take the still warm rice in a mixing bowl. Use the back of a heavy spoon to mash it up. Add warm milk little by little and mix it up.

Allow the rice and milk mix to cool down completely before adding the beaten curd. Add salt, grated carrot and chopped green chilis to the mixing bowl and mix everything thoroughly.

Heat the oil in a tempering pan. Add the mustard seeds, urad dal, cashews, dry red chili, asafoetida and curry leaves. Fry for 8-10 seconds.

Pour the tempering over the contents of the mixing bowl. Mix it uniformly.

Serve immediately along with a pickle and/or papad .





































Note - If you are making it for kids, do not put any green chilis. Instead add about 1/2 tsp sugar and fruits like grapes (chopped into small bits), pineapple (chopped into small bits) and pomegranate. 

Sunday, March 2, 2014

Tawa Rice

It has been a while since I blogged about some comfort food. I have been trying a lot of recipes lately and sharing the best of them with you. But all the effort has really tired me out and over the next week I will be taking it quite light. Simple one pot meals will be the order of the day and the first one will be this really simple Tawa fried rice which I generally make from leftover rice. While I prefer it spicy with loads of raita to counter the heat, I reduce the amount of spice and sprinkle it generously with processed cheese for my toddler. Read on for the recipe:


















Preparation Time - 10-12 mins (if using cooked/leftover rice)

Ingredients - 2 cups cooked rice, 1 medium sized onion finely chopped, 1 medium sized tomato finely chopped, 1/2 cup chopped capsicum, 2 tbsp yogurt, 2 tsp oil, 2 pinches of garam masala, salt to taste.

To be made into a coarse paste - 7-8 garlic cloves, 1/2 tsp kashmiri red chili powder, 1/2 tsp chili flakes.

Cooking - Heat a non-stick tawa. Drizzle with oil.

Add the finely chopped onion and fry to light brown.

Add the garlic-chili paste and fry for 2-3 mins.
'
Add the chopped tomatoes, capsicum, yogurt and garam masala. Cook for 2 mins.

Add the rice and stir on high for 2-3 minutes.

Serve hot with raita and papad/chutney.



















Note - Garnish with coriander leaves and a dash of lemon juice. (Sprinkle grated Amul cheese if serving to kids)

Monday, November 11, 2013

Easy Chicken Vindaloo

Sunday was the last day of feasting on Non-veg items before Panchuka commences (11th Nov 2013). Panchuka is the period starting from Aamla Nabami to Kartika Purnima. Most people in Odisha religiously give up non-veg during this period. Even the crane ( a long legged bird whose primary diet comprises of fish ) is rumored to give up fish during this period. Kartika Purnima also marks the beginning of the Balijatra, a huge fair on the banks of river Mahanadi. This fair lasts for seven days and one can find a plethora of food stalls, furniture shops, handicrafts and other stalls here. More on the topic later.

Today i will be sharing the recipe for an easy Chicken Vindaloo. It has been sometime since i cooked something new with chicken. But since I am with my Mom, she is in charge of the kitchen and i am happy to play second fiddle. This is one of her recipes.

Vindaloo is a very famous non vegetarian preparation that was originally made from pork. It has Portugese-Goan origins and since then has morphed into many avatars. Restaurants usually serve it very spicy ( read HOT ) and add in some potato or 'aloo' (taking a cue from the Aloo in its name). But the original recipe does not call for potatoes and you can take wish to skip it if you want. Read on:
















Preparation Time - 15 mins

Ingredients - Chicken ( 300 gms ), 1 large onion (finely chopped), 4 tsp oil, 2 tbs chopped cilantro(coriander).

For the marinade - 2 tsp black mustard, 1 tsp cumin, 5-6 flakes garlic, 1/2 inch ginger, 2 green chillis, 4 tbs curd, 1 tsp vinegar, 3-4 cloves, 1/2 tsp turmeric, salt to taste.

Preparation - Grind the mustard, cumin, cloves, green chilli, ginger and garlic into a smooth paste.

Wash the chicken. Add salt and 1/2 tsp vinegar. Rub and keep aside for 5 mins. Drain off the excess water.

Add the above paste along with salt, turmeric, curd and remaining vinegar. Allow to marinate for 2-3 hours.

Cooking - Heat the oil in a pressure cooker. Add the onion and fry till light brown.

Add marinated chicken along with the marinade.Mix in with onions and close the pressure cooker lid. Cook for 1-2 whistles.Remove from flame and allow steam to escape before opening lid.

Garnish with chopped cilantro and serve hot with rice/rotis.

Thursday, August 29, 2013

Pudina Suji Kheeri ( mint semolina kheer )

Semolina kheer is also known as the poor man's kheer in Orissa. It is usually prepared with roasted semolina, sugar and water/milk and is conspicuous by the absence of dry fruits. It features more on the everyday meal menu rather than being reserved for special occasions. Some people also use it as the substitute for Cerelac/Farex as it is easy on the digestive system and costs only a fraction of the former.

However i have a lot of warm childhood memories associated with this dish. It is a simple dish which needs a little magic to make it special. Here i have added fresh mint leaves which break the sweet monotony of the dish and give it a zing. Orange zest/lemon grass are two other ingredients which i normally use to transform this dish. I have used the medium coarse semolina but one can also use the coarse/superfine ne.

















Preparation Time - 10 mins

Ingredients - 2 cups boiled milk, 3 heaped tsp roasted semolina, 4-5 tsp sugar, 2 tbs milk powder/1 tbs condensed milk, 10-12 drops vanilla essence, 1 tbs finely chopped mint leaves.

Preparation- Bring the milk to boil in a heavy bottomed vessel. Add the sugar and vanilla essence.

Add the roasted semolina and stir continuously to remove lumps, if any. Boil it for 5 minutes.

Add the milk powder/condensed milk and mix thoroughly. Finally add the mint leaves and remove from heat. Keep it covered for 2-3 minutes.

Serve chilled/warm .



Wednesday, August 28, 2013

Cheesy Baked Omlette

This is one of my lazy recipes.



















Preparation time - 10 mins

Ingredients - 2 eggs, 1/2 cup grated plain cheese, 1 jalapeno, 3-4 garlic flakes, cracked pepper, pinch of dried oregano, pinch of dried rosemary, salt to taste, 1-2 tsp olive oil.

Cooking - Preheat oven to 160 degrees.

Take a small round baking tray. Add the olive oil and rub on sides and bottom.

Break the two eggs into the baking dish. Sprinkle cheese, chopped jalapenos, crushed/chopped garlic and the remaining spices.

Put in the oven and bake for 5-7 minutes. ( remove earlier if you want yolks to be a little runny/soft)

Remove from baking tray and eat with toasted bread.



Friday, August 23, 2013

Rajma Chawal ( without onion and garlic )

Rajma-chawal remains one of my favorites right from my childhood days. I love this amazingly tangy curry with copious amounts of onion in it. But since it cannot be savored on certain no onion-no garlic days, I have been planning to find a way to substitute the onions. The current onion crisis which has hit us hard seemed to be the perfect excuse for some action.

I have used ginger and cumin liberally to get the desired pungency, and lots of yogurt and tomato puree for an added tang. Even the amount of chilli powder is more than I usually add .The sweetness provided by the sugar balances it out and all the flavors come together beautifully.




















Preparation Time - 30-40 mins

Ingredients - Rajma/kidney beans ( 1 1/2 cups ), yogurt ( 5-6 tbs ), tomato puree ( 5-6 tbs ), whole spices ( 1 small bay leaf, 4-5 cloves, 1 inch long cinnamon, 1 tsp cumin seeds ), ginger ( 1 1/2 inch julienned ), red chilli powder ( 1 tsp ), cumin powder ( 1 tsp ), coriander powder ( 1 tsp ), turmeric ( 1 tsp ), sugar ( 1 tsp ), oil ( 2-3 tsp ), salt to taste.

Preparation - Wash and soak the rajma overnight.

Transfer to a pressure cooker, add salt and half of the turmeric and cook for 1-2 whistles. They should be cooked but left with a little bite ( not too soft ).

Take the remaining turmeric, chilli powder, coriander powder and cumin powder in a bowl. Add 3-4 tbs of water and make into a paste.

Beat the yogurt lightly and keep aside.

Cooking: Heat the oil in a wok. Add the whole spices and then follow with the ginger. Fry for 1-2 mins.

Add the masala paste and cook for 2-3 minutes. Add a little water if it is getting too dry.

Add tomato puree, sugar and salt, and cook till it thickens and darkens in color.

Add the yogurt and stir it for 3-4 minutes till it starts leaving the sides of the wok.

Finally add the boiled rajma along with 1/2 - 2/3 cup water. Allow to simmer for 4-5 minutes. Remove from flame.

For the Basmati rice -

Take 1 cup of washed Basmati rice in a cooker. Add 3/4 cup milk and 1 cup of water. Sprinkle salt and 1/4 tsp of ghee over it. Close lid and cook for 10-12 minutes on a medium flame.












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Sending this to Priya's event CWS-Cumin : August 2013 .





Tuesday, August 6, 2013

Spinach rice

It is a lazy Friday afternoon. The sky is overcast and its very windy outside. I am curled up on the sofa with today's Sudoku. Little one's had his lunch and is now busy with his toys.

Everything seems perfect till the hunger pangs hit me. My toes curl in protest as i get down from the sofa. Damn, i curse the Banglore weather. Its turning me into a couch potato.

Nothing fancy today, just a one pot meal. My mind is made up.I make a quick trip to the Pandora's box ( my fridge as i sometimes call it). So, what evil are we going to unleash today????

As i open the door, this evil looking bunch of spinach stares at me. It looks like its cozying up to my Tupperware bowl ( it contains cooked rice ). Humm...so u guys have a thing for each other. Lets get u married i thought (no dates ?? ....no engagement?? guess i was inspired by the wedding mania that has hit the Saas-Bahusphere (aka, the telly world) in recent times).

I made this quick spinach puree ( as i always do..... if you have been reading my blog ) and popped the rice in a micro for heating.

Once they were togather, the duo looked a little sad. What is missing?? Humm....no wedding is ever complete without the baaratis (guests). Another quick trip to the Pandora's box. A rather sad looking half of a yellow pepper and a ripe juicy tomato were staring at me. I guess they were upset abt not being invited. How did i miss u guys?? In you go.

Things are looking better now. But i miss something. Ahh, its the 'Phoren touch'. Indian weddings are incomplete without foreign liquor and exotic flowers/fruits/vegetables/dancing girls. None of them fit by budget, so i decide to make do with some foreign cheese ( made in india, ofcouse ).

Last dash to the fridge. I get the Parmesan and shower some of it over my happily married couple.
Marriage over...now lets hit the food stalls. Thats what we Indians look forward to at all marriage functions.
















Preparation Time : 10-15 mins

Ingredients: cooked rice ( 3 cups ), coarsely chopped spinach ( 1 cup, tightly packed), chopped onion ( 1 small ), ginger ( 1/2 inch long ), garlic flakes ( 10-12 nos ), 1 green chilli or 1/2 tsp chilli flakes, tomato ( 1 no, small, chopped ), bell pepper ( one small, chopped ), olive oil ( 2 tsp ), fresh rosemary ( 1/2 tsp), garam masala ( 1/5 tsp ), grated parmesan/plain cheese ( 3/4 cup ), salt to taste.

Preparation: Heat 1 tsp oil in a wok. Add the chopped onion followed by the ginger and 4-5 garlic flakes. Fry till translucent. Add spinach and fry for 5 minutes on medium flame till all the water evaporates. Remove and allow to cool down.

Grind the above into a smooth paste along with the grren chilli (if using).

Cooking: Heat a wok. Add 1 tsp oil. Throw in the garlic flakes and saute for 10-15 seconds.
Add the spinach paste and fry for 2 mins. Stir in the cooked rice and mix everything nicely.

Add the bell peppers, tomato and cheese ( add chilli flakes if using ). Mix well and cook for 3-4 mins. Sprinkle rosemary.

Remove from wok and serve hot.



Sunday, July 28, 2013

zucchini raita ( zucchini yogurt salad )



















Preparation Time: 10 mins

Ingredients: zucchini ( 1 no), curd/yogurt ( 1 cup ), green chilli ( 1 no ), mint ( 5-6 leaves), salt to taste, 1 tsp oil for frying the zucchini.

Preparation: Take the curd in a mixing bowl and beat it till smooth.
Chop the zucchini into small pieces.

Cooking: Heat the oil in a wok. Add the zucchini and stir fry for 3 minutes. Remove and allow to cool down.
Transfer the zucchini, green chilli and mint leaves into a food processor and grind into a coarse paste. Remove and add it to the mixing bowl containing the curd.
Add salt to the above and mix well.

Serve chilled.

( Unable to post the pics due to browser problem )

Saturday, July 20, 2013

Things to stock up for a quick meal

Tired of having Maggie or the Ready to eat stuff every other night. Craving for the comfort and satisfaction of a home-made meal but not finding time to prepare one from scratch everyday.

These are tried and tested tips for those who are constantly battling deadlines(AKA my life before my son was born) and for those harried moms of infants/toddlers who always find themselves running short on time (AKA my life as it is now).

For a hearty meal in a jiffy look no further than our mecca, or the refrigerator as we call it. Some strategic planning and preparation done in advance during the weekend will ensure that you sail through the weekdays without succumbing to the devil in disguise( READ 'Delivery boy' ). Not that i have a thing against those godsend messengers who feed hungry folks, its the 'unplanned calories' that i can do without.

Things i cannot do without:
1. Cooked rice (stays fresh upto 5 days)- Cuts down on your cooking time by 15 mins. Throw in a few ingredients and voila, you have a quick tomato rice/chicken fried rice/egg fried rice/vegetable pulao at hand.

2. Tomato gravy ( Stays fresh for 4-5 days ) - Made by frying and pureeing onions, ginger, garlic, cinnamon, cardamom, red chillis and tomato. If you want a richer version add some cashew / watermelon seeds. This is the staple gravy for most dishes. Boil a little water, add some of this gravy and throw in some fried veggies/paneer/boiled egg/chicken, and you have a side dish ready in 5-10 minutes.

3. Spinach gravy (stays fresh for 1 week) - Made with blanched spinach, garlic, ginger and green chilli, this can be used with almost anything like chicken, cauliflower, paneer, peas and even pasta.

4. Chopped vegetables ( carrots, cauliflower, bell peppers, okra ) - If nothing else, it saves a few minutes.

5. Grilled chicken (Stays fresh for 3-4 days)- This is one of the most versatile non-veg dishes. One can rub some butter on it, sprinkle a few herbs , wrap in a foil an pop into the micro/oven for 2-3 mins. It is as good as fresh.
Fry some onions and combine with the gravy mentioned in either 2. or 3. and you have a butter chicken/palak chicken at hand. Shred some and throw in a wok with cooked rice, garlic, chillies and soy sauce, and you have a fried rice at hand.

6. Boiled yellow peas/ green peas ( stays fresh for 6 days )- from a quick chaat, ghuguni to a handful added to any curry, one can find many uses for it.

7. Boiled potatoes ( stays fresh for 3-4 days in their jackets )- Jeera aloo, chatpati aloo, aloo palak, aloo chaat, aloo parantha and the list goes on and on.

8. Eggs/Paneer or Chenna ( variable, check date mentione on carton)- From a quick bhurji, omlette to egg parantha, eggsmake for a wholesome and tasty adition to any meal. Similarly, paneer or chenna can be made into a bhurji, parantha or combined with gravy mentioned in 2. or 3. for a side dish.

9. Condensed milk/milk powder - This is for those with a sweet tooth. Cuts down on the cooking time for kheer ( rice/semolina/vermicelli) and gajar ka halwa.

 

Tuesday, August 3, 2010

Peas pulao ( One of the Lunchbox Favorites )


Peas pulao along is a quick and easy to prepare recipe which can be easily carried to school/office in the lunchbox. Most kids love green peas and the visual appeal of this dish makes it a hit with them.

Recipe -

















Cooking Time Required: 20 mins ( plus some standby time )

Ingredients -

  • 1 cup Basmati Rice
  • 1 cup green peas
  • 1 tsp cumin seeds
  • 3-4 nos cloves
  • 1 inch cinnamon
  • 1 1/2 tsp ghee
  • salt to taste
  • chopped cilantro for garnishing (optional)


Preparation: Wash and soak the rice for 30 mins.

Cooking: Add the rice to a pressure cooker and add one and half cups of water ( or as specified on the packet ) along with 1/2 tsp ghee and salt to taste. Close the lid and put it on a stove. Wait for 1-2 whistles or till the rice is cooked. Remove from the flame, let the steam escape before opening lid and then fluff it with a fork. Keep aside to cool.

Heat a pan. Add the cumin, cloves and cinnamon. Dry roast till fagrant. Add the remaining ghee , followed by the green peas and a pinch of salt. Stir for 2-3 mins and then add the cooked rice. Toss gently to mix. Garnish with chopped cilantro just before removing from the flame.

Serve with dal fry or any other gravy of choice.




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