Tuesday, 27 January 2009

Corn Bhel


It was our friend U ‘s birthday and we were this time parting at a restaurant nearby. One of the starters ordered were corn bhel. I generally like my corn roasted so was reluctant to try this out. Now U and his wife V know my tastes but they insisted that I try it out.

It was delicious.

The corn bhel had a crunch to them. That is the only thing I have been unable to duplicate the three times I have tried it out. Maybe some will help me out with this. The photograph is my elder daughter's snack she wants garnish whether needed of not.



200 g sweet corn
2 tblspn oil
1-2 onions chopped very fine
1 tblspn garlic and coriander paste
1 tsp chilli vinegar
1 tsp chilli sauce (Adjust as per taste)
1 tblspn dark soya sauce
Salt (Adjust as per taste)
Chillies chopped fine (optional)
Coriander

1. Heat the oil.
2. Add the sweet corn and fry lightly. (Please be careful as the corn pops and splatters) drain and put on a kitchen towel.
3. In the same oil fry the onions till them translucent.
4. Now add the garlic coriander paste and sauté for a minute.
5. Mix in the fried corn, salt adds the sauces mix well.
6. Put off the gas mix the coriander and chillies. Serve immediately.

Sunday, 18 January 2009

Oats


Oats was always considered baby food or food when you are sick. So when Pappa brought a tin of oats I was quite upset, as I was sure no one would eat it as porridge, the only way I knew to cook oats. However Pappa told me was that I could add buttermilk. I was in no mood to experiment so I made porridge and some granola bars (the recipe of which I had modified) finished the tin.

The other day when I was shopping for my groceries hubby dear was with me and he brought a packet of oats and told me to make the granola bars again. Now coming from him this is very high praise I still have to make them. I will make it patience…………. patience.

On the packet there was the website address for more recipes. Curiosity, my middle name and I found the recipe for my no hassle breakfast. I have basically modified the recipe from this site

3 tblspn oats

1 cup water

¼ tsp salt

¾ soup bowl buttermilk/ or ½ cup curds

1 Green chilli (Adjust as per taste)

1/2 knuckle sized ginger (say ¼ Inch)

Green coriander

Asafoetida (optional)

Grated carrots, capsicum.

  1. Boil the water with the salt.
  2. Add the oats and cook. Cool.
  3. In the meanwhile whip buttermilk or curds with the ginger and coriander in the blender to form a smooth paste. Mix with the oats.
  4. Refrigerate.
  5. Mix the carrots and capsicum and Serve.

Allo Muttar

These days when there are so many peas available I tend to make a lot of allo muttar i.e. potato and peas. My kids love it and hubby dear eats it without complaint.

4-5 potatoes medium sized

1 cup peas

3 tblspn oil

1 large onion, grated

3 cloves garlic

1''piece ginger

2 med tomatoes chopped fine

Salt

1 tsp red chilli powder

1 tsp cumin powder

½ tsp turmeric

½ tsp pav bhaji masala (you can add garam masala if you prefer)

1 tsp of beaten cream

Coriander for garnish

  1. Peel and cut into pieces potatoes (I do not peel my potatoes I soak them overnight and scrub them in the morning.).
  2. Heat the oil and fry the onion till brown.
  3. Add the ginger and garlic fry till light brown.
  4. Add the tomato, mix well and fry till the tomato is pulpy and well mashed.
  5. Add salt and all the dry masala. Saute for a minute.
  6. Add potatoes and cook. When the potatoes are well cooked add the peas, mix well and cover and switch off the gas. Keep covered on the gas for at least 5 minutes.
  7. add the beaten cream mix well. Garnish with coriander.
  8. Serve hot with chapatti.

Sunday, 4 January 2009

Chocolate Sauce

As we had guests for dinner I had planned having some nice ice-cream for dinner. I made a deal with my elder kiddo to fetch it at around 8 pm just before our local grocer closed down. She could not get her favourite flavour – chocolate so she brought vanilla.

I was fuming at the thought of having to serve plain vanilla ice-cream with the rest of my beautifully planned dinner, when my Knight in Shining Armour, G suggested that I make the chocolate sauce.

Immediately I started hunting for my long lost recipe (making a mess of the decked up living which had to be hurried put in order, my order of course) and did my kids love it. The little that was leftover and put in the fridge was over before I woke up next day. Even now if I am home both ask me make the sauce for drinking (if what they do can be called drinking.)

To make chocolate sauce you will need

2 cups milk

4tblspns sugar

3 tblspn cocoa

1 ½ tblspn corn flour

Mix all the ingredients and cook on slow flame stirring continuously till the sauce becomes thick and is glossy.

Sambhar

Sambhar or Huli as it is called in Kannada is something we need for idli, gundpangala /appe and of course rice. Its simple, fast to cook and very versatile add any vegetable or remove ant that you do not have. The difference between Rasam or saar and sambhar is not just the different masala it is the consistency. Sambhar is thicker than saar.

I prefer the masala I make to the ready made one, I just could not understand, why till my friends and I had had the sambhar I made for a kitty party. Maya, the lady who diagnosed the problem told me it was the additional ingredients like cinnamon and dagadphool that I used, made it different and an "additive flavour".

To make sambhar

1 cup toor dal/turichi dal /togri bali

1 tomato medium sized

½ tsp haldi

1 Onion diced

2-3 cauliflower florets cut in to small pieces

1 carrot diced

2 tblspn oil

1 tsp mustard

2-3 springs curry leaves

2-3 red chillies broken into pieces

½ haldi

1tsp asafoetida

1 tblspn sambhar powder (adjust as per taste)

A lemon sized ball of tamarind

A marble sized ball of jaggery(adjust as per taste)

Salt

1. Pressure cook toor dal with the tomato and haldi.

2. Soak the tamarind in ¼ cup of water and extract the juice.

3. Heat oil add the mustard, when it splutters add the red chillies, curry leaves, haldi, and asafoetida .

4. Sauté the onions when they become transparent add the vegetables.

5. Mash the tomato and dal and add to the vegetables. Mix well.

6. Add the tamarind juice extract, jaggery salt and bring to boil.

Serve hot.

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