Friday, July 31, 2009

SOMEONE SWEET HAS TURNED ONE, ONE, ONE!!!

♥ IT'S BEEN A VERY EXCITING YEAR,

FULL OF JOY, LOVE AND FUN

FIRST TEETH, FIRST GIGGLE,

SOMEONE SWEET IS TURNING ONE


WE CAN'T BELIEVE THAT IT'S BEEN A WHOLE YEAR,

OUR LI'L ANGEL'S BIRTHDAY IS ALREADY HERE!!!


My darling, my cutie-pie, my bundle of joy, the most precious gift from God has hit the big ONE......yaayyyyyyy!!!♥!!!

Time has passed so quickly, It seems only yesterday when she made a debut in this big big world, a cute little angel sent for us to love unconditionally. I can not forget the very first time I saw her, held her, kissed her, hugged her with a sense of joy and responsibility. I remember crying so hard at how happy I was, that moment will forever be the best day of my life. Being a mother means so much, It is the best gift I could have ever asked for.
If wishes were like heaven's stars, I would shower them on you!
҉

Her first year in this world is filled with so many wonderful developmental milestones, she grew so fast. It looks like that one day she passed a smile, the next day mastered sitting alone and then there you go, strode away with much ease. Her personality is taking shape, likes and dislikes towards things are more obvious now. She is becoming more comfortable with her surrounding and has even started to try out different words, for instance aawuu for alu (potato), mum mum for water,bub bub for sponge bob etc etc and the list goes on...... :)

A wish for my baby:

It’s your 1st birthday my dearest, adorable little baby and it is as much a celebration for me as it is for you, may be more,and I wish for you the best of birthdays,the best one ever.May each birthday be better than the last.Most of all, I hope you will always be as happy as you have made me.Every minute Allah bless you, every hour Allah protects you.....May all the best things in life come your way dear!!! (AMEEN).......Love you always!!!!

Golden slumbers kiss your eyes,

Smiles awake when you rise.

(~ Thomas Dekker)

Wednesday, July 29, 2009

MY ALL TIME FAVOURITE: TAHIRI




Our daily meal consists mostly of rice, roti, daal, any veg or non-veg dish (sometimes both). There are days when I am not in mood of cooking up lavish food or I do not have enough time, then I just turn towards this tried and tasted recipe. I do not remember when I became a die-hard fan of Tahiri. When I began cooking, the first thing I made was this comfortie (it is for me atleast...) and till date loyal to this humble rice dish. Back home, whenever I stepped in my mom's kitchen, I usually came out with this fulfilling offering.

It regularly finds way to our dining table, and yesterday was no different when it came for my rescue again.Tahiri is not only adored by me but is equally liked by my husband. Raita and coriander chutney accompanied it pretty well. You will not find this dish in any restaurant.


For the recipe read on....

INGREDIENTS

1 1/2 CUPS RICE (WASHED AND SOAKED FOR 30 MINUTES)
1 TSP CUMIN SEEDS
1 MEDIUM ONION
1 TOMATO
2-3 GREEN CHILLI
1 TSP GINGER/GARLIC PASTE
1 TSP TURMERIC POWDER
1 TSP RED CHILLI POWDER
1 TSP CORIANDER POWDER
SALT TO TASTE
2 CINNAMON STICKS
2 BAY LEAVES
5-6 BLACK PEPERCORNS
3-4 GREEN CARDAMOM
2 BLACK CARDAMOM
5-6 CLOVES
1/2 CUP OIL


STEPS OF PREPARATION

1.Heat oil in a pot, add cumin seeds and whole spices(cinnamin sticks, bay leaves, cardamoms, cloves, black peppercorns.

2. Fry for few minutes then add sliced onion and let it turn golden brown.

3.Add ginger/garlic paste, all spices, mix fry till oil separates.

4.Add tomato sliced, 1/2 cup water, cover and let it boil,

5.Now add potato and cook till almost done.

6.Place whole green chilli, rice and enough water so that rice gets immersed completely and cover and cook on medium high flame.

7.In 10 minutes or may be less water dries up, fluff the rice with fork and keep a heavy bottomed pan or tawa beneath it.

8.Lower the flame and cook for 15 minutes so that the rice is completely cooked.

9.Garnish with coriander leaves.





FIC:EXPRESS YOUR MOOD:



I happen to be a happy-go-lucky type of person, very optimistic. In the same happy mood I am sending this dish to an event started by sunshinemom, hosted this month by Nithya of a culinary odyssey
















Tahiri is one such dish which I made first time when I stepped into my mom's kitchen, so I am sendind it to this event called first cooked food, brainchild of Shama.


I am also sending it to Chaitra's event Rice feast

Sunday, July 26, 2009

EVERYDAY CHICKEN - A SIMPLE CHICKEN CURRY (VERSION ǀ)




My husband has a very strong sense of humor, one cannot get bored in his company. He always brings smile on the face of those around him with his jolly nature. One thing which I enjoy thoroughly is the names he gives to the dishes cooked by me, be it a simple dal or an exotic, gourmet dish. After much brainstorming for the title of this post, chicken curry kept coming in my mind but it sounded toooooooooo boooorrrrrrriiiiiiiing........ I decided to ask him for the name, something which should be different and bang there he was, instantly came up with this name and left me laughing for quite a while. According to my husband the name of this chicken curry should be "CHICKEN TORTURE", coz I make it quite often.

I think of all the dishes made out of chicken, chicken curry is the easiest and simplest to deal with. In Pakistan, It is prepared in almost every house and everyone has their own way of making it. Only I make chicken curry in many different ways and every time it turns out delicious and mouth-watering.

CHICKEN STORAGE TIPS


I found these tips about storing chicken on food network recently and thought it might be useful to you.

► The best place to keep chicken in the fridge is its back part, as this is the coldest part, away from other foods.


► Raw chicken should be used within two days of buying, otherwise freeze it for up to two months.

►Wrap individual servings in plastic wrap and stow away in your freezer. Thaw them in the bottom shelf of the fridge the night before you plan on using them.


NOTE:

Raw or Undercooked Chicken contains 'Salmonella', a bacteria which is responsible for various diseases so always handle chicken with care, separate cutting board should be used for this purpose which should be thoroughly cleaned and washed alongwith hands, knives and countertop after each use.


Here goes the recipe for my style chicken curry or chicken torture..well whatever you like to sayyyy..... may be Everyday chicken sounds OK.







INGREDIENTS

1 lb CHICKEN
1 ONION
1 TOMATO
2 BAY LEAVES
2 CINNAMON STICKS
5-6 BLACK PEPPERCORNS
3-4 GREEN CARDAMOM
2 BLACK CARDAMOM
5-6 CLOVES
2 TSP GINGER/GARLIC PASTE
SALT TO TASTE
1 TSP RED CHILLI POWDER
1/2 TSP TURMERIC POWDER
2 TSP CORIANDER POWDER
2 TBSP TOMATO PUREE OR 2 CUBES
2 TBSP YOGURT
WHOLE GREEN CHILLI (FOR GARNISH)
1/4 CUP OIL

STEPS OF PREPARATION

1.Heat oil in a large pot, add all whole spices and fry for a minute, then add finely sliced onion and fry till golden brown.

2.Add ginger/garlic paste and tomato, fry for a few minute, add chicken pieces and stir till it turns its colour.

3.Stir for a minute then add salt, turmeric, red chilli powder and coriander powder and fry till oil separates (can add small quantity of water to avoid the spices from getting burned).

4.Now add yogurt and tomato puree, mix well and let it cook till done (add water if required).

5.Garnish and serve hit with rice or roti.




Chicken Curry on Foodista

Thursday, July 23, 2009

SOME CHOCAMBLING AND A CROWD PLEASING TREAT...CHOCOLATE CUPCAKES!!!



Do you know what is the world's most favourite food. No, let me tell you, the world's most favourite luxury food is chocolate..hmmmm.....Can you tell me how much chocolate have you consumed till date???........well, I can't tell.I am a big chocolate fan, rather a choco-holic is the best word to describe my love for chocolates

I sometimes wonder how fortunate we are to live in a world having chocolates easily available in various forms all around us. Be it a super market, a shopping mall, or a pharmacy, every store has allotted a section specially for chocolates and chocolate lovers like me leave no opportunity to go without having it...:):):):)

On my recent visit to the library, this book CHOCOLATE, written by Nick Malgieri readily caught my attention. Oh boy, so many mind blowing choco-pes at one place and I was all willing to have it. When my husband asked me to make a cake for an upcoming birthday of one of his office colleagues, I knew what I am gonna make. One look at the recipe and I wanted to give it a try. I have never made a cupcake before and this was the perfect occassion to make this crowd pleaser.

The recipe is adopted from the book I have mentioned above, but I have made quite a few changes.



INGREDIENTS

1 CUP ALL PURPOSE FLOUR (actual recipe calls for 1 1/2 cups)
1 1/2 TSP BAKING POWDER
1/4 TSP SALT
8 TBSP, 1/2 CUP OR 1 STICK UNSALTED BUTTER, SOFTENED (actual recipe calls for 6 Tbsp)
1 CUP SUGAR
3/4 CUP COCO POWDER (actual recipe calls for 2 squares unsweetened chocolate,melted and cooled)
3 SMALL EGGS (actual recipe asked for 2 large eggs)
1/2 CUP MILK
1 TSP VANILLA EXTRACT





CAN YOU RESIST THE TEMPTATION....


STEPS OF PREPARATION

1.Preheat oven at 350 Degrees and line one 12 cavity muffin tin with paper cups.

2.Sift together flour, coco powder, salt and baking powder.

3.In a bowl beat together sugar and butter with an electric beater at a medium speed for 5 minutes till soft and fluffy.

4.Add and beat eggs one by one and beat for 2 minutes till smooth and creamy.

5.Now add vanilla extract, then add flour mixture and milk alternatively and beat till well blended.

6.Immediately fill the lined paper cups 3/4 th and keep the tray on the medium rack of oven.

7.Bake for 20-25 minutes or until it has risen well enough and feel firm (check by inserting knife or tooth pick on the center of one cup cake, if it comes out clean then the cup cake is ready).

8.Serve as it is or frost as you like (I frosted with melted milk chocolate and dark chocolate shavings).



BROWN AND WHITE , CHOCOLATE CUPCAKES!!!

I am sending this pic to jugalbandi for their monthly event click.

Tuesday, July 21, 2009

CHICKEN AGAIN....THIS TIME IN A BURGER!!!

Have left over grilled chicken??? have no idea what to do with it...no worries, I have got a jazzy way to make use of every bitta chicken you have gotta deal with, in style...:D

....It will Spice up your taste buds, even a 10 year old can make it, its just that easy. I had some green chutney and mayo in my refrigerator, I made this flavourful burger using those and believe me, it was finished in no time.

It can be eaten any time of the day,as breakfast, in the lunch or for dinner or pack it for the picnic...




INGREDIENTS


LEFT OVER GRILLED CHICKEN
BURGER BUNS
TOMATO
ONION
GREEN CHUTNEY
MAYONNAISE
CHILLI GARLIC SAUCE


STEPS OF PREPARATION


1.Apply butter to the bun and toast it lightly in a pan on stove.

2.Cut the onion and tomato in rings.


3.Place grilled chicken pieces, onion, tomato, add mayo and green chutney.

4.Still reading this post...Burger is ready,You are good to go...lol



VARIATIONS :


  • Can add anything, lettuce leaves, cucumber, chilli.


  • Whole wheat burgers are used instead of regular burgers.


  • If you do not like mayonnaise, then skip it.


  • Can add cheese, seasonings like chipotle sauce etc.

Monday, July 20, 2009

DINNER AT ITS BEST: BAKED WHOLE CHICKEN


Only 9 days are left for the big day. Birthday baby is all set to have a blast. After doing much research on the design and flavours, we have finally placed an order for the birthday cake.

"A" is having fun these days as she has started to walk. Its getting more and more difficult to keep her away from kitchen. She somehow manages to get past all the obstructions we have placed at the entrance and if not then starts to cry, either forcing me to leave the kitchen or letting her enter. At that time her high chair is the only thing that come to my rescue, man whoever made the high chair was a genious....:DShe is getting familiar with things now...Potato is one such thing, In urdu "aalu' is the word for potato, she calls it aaa...wu. It sounds so sweet, sometimes we ask her to say aalu over and over again. Bub bub is for sponge bob, mum mum is for water etc. I guess each and every phase of child development carries its own charm. To watch them grow is itself a treat. Isn't it???

BAKED WHOLE CHICKEN

Chicken is so versatile, one can make so many dishes out of it. Dry or in curry form, soup or salad, grilled, baked or fried, as a wrap, in a sandwich or layered with rice, topped on a pizza but one thing is for sure, it is equally liked by kids and grownups. My husband says, "It is not easy to ruin any dish made of chicken." So for chicken lovers or chicken khooor like us, Mr.chicken is featured atleast twice a week in any of the above mentioned form in our home. Sometimes I wonder what would be the world without chicken???....

........Hop on to the recipe


INGREDIENTS

1 WHOLE CHICKEN
1/2 CUP YOGURT
SALT TO TASTE
2 TSP GINGER/GARLIC PASTE
1 TSP TURMERIC POWDER
2 TSP RED CHILLI POWDER
2 TSP CORIANDER POWDER
1 TSP GARAM MASALA POWDER
1/2 TSP CHAAT MASALA POWDER
1/2 TSP TANDOORI MASALA POWDER
1/2 TSP BLACK PEPPER (FRESHLY GRINDED)
3 TBSP LEMON JUICE
A PINCH YELLOW FOOD COLOUR (OPTIONAL)
OIL
STEPS OF PREPARATION

1.Wash and drain the chicken, make slits on it with a knife, apply lemon juice and salt generously and keep aside.

2.In a bowl take yogurt, add all the ingredients to it and give it a good whisk.

3.Now apply the marinade all over the chicken, give it a marination time of 3-4 hours minimum, overnight is ideal so that all the spices seeped into the chicken.

4.Preheat oven, grease a baking tray, place chicken breast side down and drizzle oil over it.

5.Bake the chicken in a preheated oven at 400F for 30 minutes each side.

6.Serve hot, salad, naan and biryani complement the dish pretty well.

Friday, July 17, 2009

A TWISTIE, WITH SPICE AND COLOURS: VEGETABLE SPAGHETTI

I made thin lines....... Oops..., did I say lines!!!..... I meant to say that I made little twines....oh no.... twines?? lines?? what is wrong with me... I made spaghetti, or is it noodles???confused..hmmm....¿¿¿ Okie, I must admit that until today I did not know the difference between a spaghetti and noodles. If you think that you also get baffled sometimes, then this post is for you....




......READ ON......



SPAGHETTI:

WHAT IS THE MEANING?

The word spaghetti is derived from an Italian word spaghetto, which means thin string or twine. It is a type of pasta, long and cylidrical in shape.

MADE OF??

The spaghetti is made from Durum wheat semolina,which has a yellow tinge in color.

STILL CONFUSED...I AM NOT FINISHED YET....

TYPES OF SPAGHETTI

1.Spaghettini ("thin spaghetti"or "angel hair spaghetti") takes less time (usually two minutes less) to cook to al dente form than regular spaghetti.

2.Spaghettoni ("thick spaghetti") which takes longer to cook.

HOW TO COOK?

Spaghetti is boiled in water, its cosistency or texture changes upon cooking.

  • al-dente : It means not so soft, with a bite in the center.
  • softer consistency

NOODLES:

WHAT IS THE MEANING?

It is derived from a German word Nudel (noodle) and may be related to the Latin word nodus (knot).

MADE OF??

A noodle is any kind of extruded food product made from a homogenized mixture of unleavened dough that is formed, dried or refrigerated before cooking.

TYPES OF NOODLE

Noodles exist in an abundance of shapes.There are different types of noodles based on the primary ingredient

1.Millet:Oldest known prehistoric noodles or Indian ragi noodles.
2.Wheat:

  • Handmade short, thick small German noodles.
  • Lamian: hand pulled Chinese noodles.
  • Mee pok flat, yellow chinese noodles, popular in Southeast Asia
  • Nokedli: Hungarian noodle
  • Pasta: approximately 350 variants used in Italian cuisine
  • Somen: very thin Japanese wheat noodles
  • Spatzle: a type of noodle made of wheat and eggs
  • Tészta: various ranges of Hungarian pasta
  • Udon: thick Japanese wheat noodles

3. Rice:

  • Flat or Thick rice noodles
  • Rice vermecilli: thin rice noodles

4.Mung bean: Glass noodles, sweet potato Vermicelli or bean vermicelli.

5.Potato or canna starch:

  • Cellophane noodles: can also be made from potato starch or canna starch or various starches of the same genre.
  • Gnocchi: small Italian dumplings.
  • Halusky, small Slovak dumplings made of grated potatoes and wheat flour (and sometimes egg), usually made with sheep's cheese, sauer cabbage, or tvaroh (cottage cheese/curd), and fried bacon.

6. Buckwheat:

  • Makgusku :local specialty of South Korea
  • Naengmyeon:Korean noodles made of buckwheat and sweet potato starch. Slightly more chewy than soba.
  • Soba:Japanese buckwheat noodles
  • Pizzocherri: Italian buckwheat noodles from Valtellina, usually served with a melted cheese sauce.

7. Acorn:made of acorn meal, wheat flour, wheat germ and salt.

HOW TO COOK?

These are cooked in water or brot, then drained. Noodles are soft and absorbs colour.

(INFORMATION COURTESY: WIKIPEDIA)

INGREDIENTS


1/2 PACKET SPAGHETTI
1 TBSP OLIVE OIL
2 TSP SALT
1 GREEN BELL PEPPERS
1/2 MEDIUM ONION
1/4 CUP GREEN PEAS
1 CARROT
1 TSP CUMIN SEEDS
SALT TO TASTE
1 TSP RED CHILLI POWDER
1/2 TSP GARAM MASALA

1/2 TSP CHAAT MASALA
1/2 TSP BLACK PEPPER POWDER
1 TBSP SOYA SAUCE
1 TBSP RED CHILLI SAUCE




STEPS OF PREPARATION


1.Take water in a large pot and boil on high heat, when it starts boiling add spaghetti, salt and oil.

2.Boil for 7-8 minutes and then drain it, pass the spaghetti under cold water and keep aside.

3.Wash all the veggies and cut green bell peppers in long strips, cut onion in thin slices and grate carrot.

4.In a pan take 2 tbsp oil, add cumin seeds.

5.When cumin seeds starts to splutter, add all the veggies (onion,green bell pepper,peas and carrot) and stir fry on high heat for 2-3 minutes, make sure that veggies donot get burned.

6.Add soya sauce, red chilli sauce, salt (add carefully as soya sauce also contains salt, I added 1/2 tsp), red chilli powder and black pepper powder.

7.Mix well and stir fry for a minute,then sprinkle garam masala and chaat masala.

8.Fold the stir-fried veggies into already cooked spaghetti and serve hot.

This hot plate of pasta is going to be a part of presto pasta nights this month hosted by ruth.

BANANA TALK

Yesterday, my post was about banana-apple shake, and when I was checking my mails in the morning today, this email caught my attention...and I am realy happy to share this with all of you...

Dears..........
This is interesting.........After reading this, you'll never look at a banana in the same way again....

Never put banana in the refrigerator!!!

Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.

Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes.
But energy isn't the only way a banana can help us keep fit.


It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.


Depression:


According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS:


Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.


Anemia:


High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

Blood Pressure:

This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

Brain Power:


200 students at a Twickenham (Middlesex) school were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

Constipation:


High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Hangovers:


One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

Heartburn:

Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness:

Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

Mosquito bites:

Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Nerves:

Bananas are high in B vitamins that help calm the nervous system.

Overweight and at work?

Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and crisps. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

Ulcers:

The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

Temperature control:

Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand, for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

Seasonal Affective Disorder (SAD):

Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.

Smoking & Tobacco Use:

Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium (K) and magnesium (Ma) found in them, help the body recover from the effects of nicotine withdrawal.

Stress:

Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.

Strokes:

According to research in "The New England Journal of Medicine, 'eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!

Warts:

Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, "A banana a day keeps the doctor away!"

PS:
Bananas must be the reason monkeys are so happy all the time!

Shine your shoes: Take the INSIDE of the banana skin, and rub directly on the shoe...polish with dry cloth.......

Shine your face: Mix banana with honey and a bit of lemon juice, make paste, apply on your face (beware of skin allergy- so make a test doze first), keep for half an hour every day before sun-rise and wash out... and Your face will shine like fresh banana....

Amazing fruit, really the banana, bringing consolation to the whole humanity........and rather cheap.....So get going...Wishing you sound health...

Thursday, July 16, 2009

A CHILLER COMBO: CHOCO-APPLE BANANA SHAKE


Typical Houston summers are in full swing these days, getting hotter and humid day by day. This shake was born one such day, when I was feeling too hot to eat anything. I wanted to have sumthin that could chill me up and give me energy at the same time. My husband loves fruits, so, we always keep our fruit basket well stocked. One look at my choices and ideas started pouring in....
Banana, apple ...!!.hmmm..!!. perfect guys, for an excellent nourishing shake. I started playing with them and instantly came out with this chiller, chocolate ice cream added that Xtra yummm to it...
I dragged myself to take these pics...:):):) Such an indulgence for a chocolate lover like me...lol
INGREDIENTS


1 BANANA
1 APPLE
2 SCOOPS CHOCOLATE ICECREAM

1 TSP VANILLA ESSENCE

1 1/4 CUP MILK

1/4 TSP COCO POWDER





STEPS OF PREPARATION


1.Peel and cut banana in small chunks, likewise wash and cut apple in small pieces.



2.Blend together banana, apple, vanilla essence and milk.



3.Pour in a glass, add chocolate icecream and sprinkle coco powder over top and serve immediately.

Wednesday, July 15, 2009

GREEN CHUTNEY



This is a super-easy, hassle free chutney. No need of adding onions and tomato to it.

INGREDIENTS

1/2 BUNCH CORIANDER LEAVES (CILANTRO)

3-4 CLOVES GARLIC

3 SMALL GREEN CHILLI

SALT TO TASTE

2-3 TBSP WATER

1 TEASPOON LEMON JUICE


STEPS OF PREPARATION

1.Wash coriander or cilantro, drain and chop coarsely.
2.Blend together cilantro, garlic and green chilli with water till a smooth paste is formed.

3.Add salt and lemon juice to the chutney.



NOTE:

  • Add water carefully, chutney should not be runny, rather a paste.

  • Stays good in fridge for 3-4 days.

  • Compliment a boring, bland dish pretty well, giving it a nice kick.

  • Can be eaten with a roti, added in a sandwich.

Tuesday, July 14, 2009

HOT AND SPICY GRILLED CHICKEN DRUMSTICKS




WOW!!! WOW!!! AWESOME!!! When I saw these grilled beauties, I couldnt stop myself saying these words over and over again. I usually bake chicken drumsticks in oven but this was the first time we grilled it. This is one of the easy-breezy chicken dish that can be prepared almost effortlessly. There is a marination time, though, from 3hrs to overnight. It can be a good conversation starter and can even be served as a side dish.

It is a great favourite in my home. I normally add red chilli powder to the marinade but this time around I wanted to make it as hot as I can. So, I generously incorporated chopped green chilli and red chilli flakes along with red chilli powder to give it a kick....

I bet you would love it, the spice is just perfect and satisfied my spicy tooth.....:):):) I will definitely gonna make this again pretty soon, you never know, maybe comin weekend..lol


INGREDIENTS

6 CHICKEN DRUMSTICKS
1/2 CUP YOGURT
3 TBSP LEMON JUICE
SALT TO TASTE
1 TSP BLACK PEPPER (FRESHLY GROUNDED)
1 TSP RED CHILLI POWDER
1 TSP CUMIN POWDER
1 TSP CORIANDER POWDER
1 TURMERIC POWDER
1 TSP GARAM MASALA
1/2 TSP CHAAT MASALA
2 GREEN CHILLI (FINELY CHOPPED)
1 TSP RED CHILLI FLAKES
1 TSP GINGER/GARLIC PASTE
A PINCH OF YELLOW FOOD COLOUR
1 TSP TANDOORI POWDER





STEPS OF PREPARATION


1.In a bowl whip up yogurt and add all the spices one by one.

2.Take chicken in a large bowl, pour the yogurt marinade, mix well with hands and keep in the refrigerator to marinate for atleast 3 hours, overnight is good.

3.Build a fire in the grill. When coals are all ignited, the flames have died down, you are ready to grill.

4.Put the drumsticks on the hottest part of grill.

5.Sprinkle some oil on the chicken and cover the grill.

6.Change side once it is cooked on the other side, took almost 15 min.

7.Drizzle some more oil and cook till well done.

8.Check for doneness and serve hot with lemon wedges and salad.

Monday, July 13, 2009

INSPIRATIONAL DELICACY: MUTTON COOKED WITH SPINACH AND FENUGREEK






I first tasted pancakes on my way back from NJ at detroit metro airport, a year and a half back. I instantly fell in love with these fluffy, round delights. Whenever, the commercial of pancake is aired, I start craving for it. It has been a couple of months since we had pancake so, we decided to go for a breakfast this saturday. Unfortunately, when we reached our nearest IHOP, the restaurant was full with people, it was already 10:30 and the wait time was about 45 minutes. My husband had to go somewhere at 11:00, so we settled for some homemade dal paratha (luckily I had some left over dal in my refrigerator to quickly roll out a paratha).
We wanted to give it another try on following sunday and thanks to our lucky stars, we were seated in less than 20 minutes. Plain buttermilk pancakes is my fav one, but I always wanted to try other flavours too, for a change. After going through menu several times, I ordered strawberry-banana pancake. Well, after having it what can I say, if you love pancakes than its worth trying....
Lets get back to cooking now, I made lamb with spinach and fenugreek yesterday. The recipe is taken from Madhur Jaffrey's cookbook, a reknowned Indian author. The only change I made is that I added turmeric powder and fenugreek leaves. This dish can also be made with beef.
INGREDIENTS
1/2 CUP OIL
1/4 TSP BLACK PEPPERCORNS
6-7 CLOVES
2 CINNAMON STICKS
2 BAY LEAVES
6 CARDAMOM PODS
1 MEDIUM ONION ( FINELY CHOPPED)
6-8 CLOVES GARLIC (PEELED, FINELY CHOPPED)
1 INCH GINGER (FRESHLY GRATED)
2 TSP CUMIN POWDER
2 TSP CORIANDER POWDER
1 TSP RED CHILLI POWDER
SALT TO TASTE (I USED 1 1/2 TSP)
1/2 CUP YOGURT, WELL BEATEN
1/4 TSP GARAM MASALA
HALF BUNCH SPINACH (COARSELY CHOPPED
HALF BUNCH FENUGREEK LEAVES (COARSELY CHOPPED)
STEPS OF PREPARATION
1.Heat oil in a large pot, when hot, put in pepper corns, bay leaves, cloves, cardamom pods, cinnamon sticks, Stir for a few seconds.
2.Add onion, garlic and ginger, stir and fry until onion develop brown specks.
3.Now add the meat, cumin, coriander, turmeric , red chilli powder and 1 tsp salt.Fry for a minute.
4.Add 1 Tbsp of yogurt, stir and fry for a minute. Add another Tbsp of yogurt, stir and fry for another minute. Keep doing this until all the yogurt has been incorporated and meat has a brownish look.
5.Add spinach, fenugreek leaves and remaining salt and stir to mix. Keep stirring till spinach and fenugreek wilts completely.
6.Cover and simmer on low heat for 1 hour or until the meat is done.
7.When it is done, sprinkle garamm masala and the dish is ready to be served.

Saturday, July 11, 2009

SIMPLY EXOTIC: FISH CURRY




MACCHLI JAL KI RANI HAY
JEEVAN US KA PAANI HAY
HAATH LAGAO DAR JATI HAY
BAHAR NIKALO MAR JATI HAY
PAKA KAY KHALO TASTY HAY


This is the one of the famous rhymes from my childhood days, though last line is the creative addition of my MIL and I totally agree with her. There is even one more rhyme related to fish which my younger brother used to sing when he was in school. It goes like this,

MACCHLI KA BACCHA,
ANDAY SEY NIKLA,
ABBU NEY PAKDA,
AMMI NEY PAKAYA,
HUM SAB NEY MILKAR KHAYA,
BADA MAZA AYA,
BADA MAZA AYA
I never happen to cook fish at my parent's house but used to enjoy it whenever my mom made it. When she visited me last year from Pakistan, I made it a point to learn this yummy, scrummy dish from her. Now, I can proudly say, that I can cook some exotic fish curry in no time. This dish can be made using any fish, but if you can get some desi fish like rohu or hilsa then the outcome would be even more yum-yum. Dried fenugreek leaves impart a unique flavour to this dish (yes, this is unusual, brain child of my mom). Now,what are you waiting for, recipe is right after the pics, try it out and do not forget to tell me how it turned out...:D






INGREDIENTS

1 LB ROHU FISH

1 ONION

1 TOMATO

1 TSP FENUGREEK SEEDS

2 TSP GINGER/GARLIC PASTE

SALT TO TASTE

1 TSP TURMERIC POWDER

1 TSP RED CHILLI POWDER

2 TSP CORIANDER POWDER

HANDFUL QASURI METHI (DRIED FENUGREEK LEAVES)

HANDFUL DILL LEAVES AND CORIANDER LEAVES(FOR GARNISH)

1/2 CUP MUSTARD OIL

STEPS OF PREPARATION

1.Clean the fish remove any scales, wash, rub some turmeric powder, salt and 1 tsp lemon juice and leave for 30 minutes minimum. This is the best way to get rid of bad odour.

2.Heat oil in a pot, add fenugreek seeds, fry till it starts changing colour.

3.Add half sliced onion and when it starts turning golden brown, add half tomato finely chopped.

4.Fry for a couple of minutes then add tomato-onion paste and all spices.

5.When oil starts separating add 1 cup water.

6.Let it boil, then add fish pieces one by one, cook covered on medium low flame.

7.After 15 minutes, turn carefully each piece and add qasuri methi at this point.

8.When oil separates, switch off flame and garnish with dill leaves, coriander leaves and whole green chilli.

9.I usually serve hot with matar pulao or zeera rice.

I am sending this to appyayan for her event spotlight:fish.

ITS VEGGIE TIME: CAULIFLOWER WITH POTATO



My husband is not very fond of veggies , sometimes he tries to skip it , if it is accompanied with a non-veg dish. Though I manage to cook it atleast three times a week. Cauliflower is one such vegetable which I make quite often. I have collected some facts about cauliflower and wanted to share about it.
  • It belongs to the mustard family, related to the cabbage and broccoli and having a whitish undeveloped flower with a large edible head.
  • Cauliflower is an annual plant, means it has a life span of one year, germinates in summer and blooms in late autumn/fall, winter or early spring.
  • It is very nutritious, contains dietary fibre, folate, vitamin C and water.
  • It is low in fat.
  • There are many varieties of cauliflower:
  1. Traditional varieties (Snowball, Hybrid White, Mayflower, Mormon, poushi, maghi)
  2. Self-blanching varieties (Self Blanche, Early Tuscan, Late Tuscan)
  3. Heirloom varieties (All the Year Round, Early Pearl, Early Snowball, Igloo, Violetta Italia)
  4. Commercial varieties (Fremont, Igloo, Snow Crown)
  • Cauliflower and broccoli are the same species and have very similar structures, though cauliflower replaces the green flower buds with white.
  • Orange cauliflower contains 25 times the level of Vitamin A of white varieties.
  • Purple cauliflower also exists. The purple color is caused by the presence of the antioxidant group anthocyanin, which can also be found in red cabbage.
  • A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.
  • Low carb dieters can use cauliflower as a reasonable substitute for potatoes for while they can produce a similar texture, or mouth feel, they lack the starch of potatoes.
  • Cauliflower has Sulphoraphane, an anti-cancer compound released when cauliflower is chopped or chewed.
  • In addition, the compound indole-3-carbinol, appears to slow or prevent the growth of tumors of the breast and prostate.


INGREDIENTS

1 CUP CAULIFLOWER (CUT INTO FLORETS)

1 MEDIUM SIZED POTATO(CUBED)

1 MEDIUM ONION

3 GREEN CHILLI

1 TOMATO

1 TSP FENUGREEK SEEDS

1 TSP GINGER/GARLIC PASTE

SALT TO TASTE

1 TSP TURMERIC POWDER

1 TSP RED CHILLI POWDER

1/2 TSP CUMIN POWDER

HANDFUL OF CORIANDER LEAVES (FOR GARNISHING)



STEPS OF PREPARATION

1.Heat oil in a pan add fenugreek seeds.

2.When they gives off aroma and changes colour, add half onion sliced.

3.When onion turns light golden brown in colour, add half tomato finely chopped and stir for a minute.

4.Now add ginger/garlic paste and all the spices, mix well (if needed add small quantity of water to avoid spices to get burned).

5.Make a thick paste of remaining tomato and onion with enough water and add to the pan, mix and cover to cook till oil separates.

6.Add cauliflower, potato, whole green chilli and 1 cup water, stir and cover to cook till done on medium-low heat(takes 20-30 minutes).

7.Garnish with coriander leaves and serve hot with roti.

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