Mushroom Risotto

Priya loves risotto! She loved it the first time we had it together while we were in Vieques.. I know she will order it at a restaurant if its on the menu. It got me thinking about how difficult would it be to make... Looking at recipes I found out that the rice used to make risotto is kinda special. It's called Arborio rice. It is a medium grain rice and it is firm and creamy due to the high starch content. It was definitely not easy to make because you have to keep mixing the rice and adding the broth little by little, till it is cooked. It took me around 30 minutes.. Here is the recipe from my itallian cookbook



Ingredients

• 2 cups mushroom (we used a mix of portabella and crimini)
• juice of lemon (1/2 lemon)
• butter 6 tbsp
  
• 2 tbsp chopped parsley
• 4 cups vegetable stock
• 2 tbsp olive oil
• 1 shallot chopped
• 1 1/2 cup risotto rice (arborio)
• salt and fresh ground pepper
• 3 tbsp fresh grated Parmesan
  

Method

• Chop the mushroom really small and then toss it with the lemon juice
• Melt 2tbsp butter and stir in the mushroom. Cook over moderate heat till they give up their juices, and begin to brown. Stir in the parsley. Cook for 30 seconds and then remove to a side dish.
• Place the stock in a saucepan and simmer till needed.
• Heat 2 tbs butter with Olive oil in the same pan the mushroom were cooked in. Stir in the chopped shallots and cook until it is soft and golden. Add the rice, stirring for 1-2 minutes to coat it with oils. Add the mushrooms and mix well.
• Now on moderate heat add one small ladle full of the hot stock and cook until the stock is absorbed or evaporates, stirring the rice with a wooden spoon to prevent it from sticking to the pan. Add a little more stock, and stir until rice dries again. Continue stirring and adding the liquid a little at a time. After about 20 minutes of cooking time, taste the rice . Add salt and pepper.
  
• Continue cooking, stirring and adding the liquid until the rice is al dente, or tender but firm to the bite. The total cooking time of the risotto may be from 20-35 minutes.
• Remove the pan from the heat. Stir in the remaining butter and cheese. Allow the risotto to rest for 3-4 minutes before serving.
  

South Indian Spicy Chicken Curry

I havn't posted in a recipe in a while... I did make a few interesting dishes recently, but was a little busy to post the recipe. This recipe I made yesterday was something I came up with after getting inspired watching Sanjay Thummu of vahrehvah.com. His videos on youtube are so much fun to watch. His expressions are priceless and the best part is when you can see his mouth watering to what he has made!!! Other source of inspiration was this cooking show I was watching about this British guy traveling around India and trying out different dishes... His style was Unique and a little over the top for my taste as I felt that the spices he was adding was too much in quantity. Here is my version of a South Indian Spicy Chicken Curry -



Ingredients (in order of use):

1 cup Oil
1 Cinnamon stick
5-6 Cardamom pods
6-7 Cloves
1 tsp Cumin Seeds
4 medium sized Onions chopped
1 tsp turmeric powder
salt to taste
1 and 1/2 tsp ginger garlic paste
5-6 chopped green chilies
10 curry leaves
2 tsp coriander powder
3/4 tsp chili powder
1 and 1/2 cup crushed tomatoes
4 pounds Chicken cut into small pieces
Ghee
Water
1 tsp Garam masala
Coriander Leaves

Method:

Heat the oil in whatever vessel you choose. I used a 10 inch wide, heavy bottomed saute pan. break the cinnamon stick and add that along with the cardamoms and cloves.
Then add the cumin seeds. Once you hear the cumin crackle add the chopped onions. make sure you don't burn the cumin seeds. This can happen if the oil is too hot!
After a minute add your salt and turmeric powder and continue to saute the onions.
Once they are brown, add the ginger garlic paste and saute till you see the ginger garlic paste mix up well with the onions. Now add the green chillies and curry leaves and then saute for 15 seconds. Add the coriander powder and chili powder and keep on moving the ingredients on the saute pan and make sure nothing sticks to the bottom. after around 10-15 seconds add the crushed tomatoes and continue to saute all the ingredients. The masala should be somewhat coming together by now. it should not be watery and should have a consistency of mashed potatoes. Add your chicken to the pan and mix the masala into the chicken. cook the chicken so it looses its pinkness. I added 3 tsp ghee at this point to saute the chicken which is optional. Once the chicken pieces appear to be seared seared add 3-4 cups of water. You can vary the amount of water here according to the amount of gravy you want. Put a lid on the saute pan and adjust the heat to medium and let the chicken cook for 5 minutes. Check every minute and half making sure nothing is sticking to the bottom. After 5 minutes add the garam masala and mix it into the gravy. Taste the gravy and add salt if needed. Then add the chopped coriander leaves and mix that into the gravy as well. Shut off the heat after a minute, but leave it on your cooking stove covered to continue the cooking process. Serve it with rice!!

Hope you enjoy this as much as we did!!

Creamy Cheesy Pasta

Its been ages since I have written anything at all. It doesnt meen I havnt been cooking.. It just means, i havnt made anything interesting recently. Actually thats not true!

My Wife loves cheesy pasta.. She is a big fan of white sauce! When we go out to a Itallian dinner, thats what she looks for.. So I thought I would try to cook her something which would be cheesy and also different than what she is used to.

I turned to chow.com and posted a request for suggestions and a lot of people gave me good ideas. Finally here is what I made

sauted garlic and shallots in olive oil.
added chopped baby bellas.
Once the mushroom softened up a bit, added some flour and mixed it up in the mushroom and shallots and garlic.
Then added some white wine and cooked the entire thing till I reduced the wine.
Then added vegetable broth and cream and let it reduce for a few minutes.
I then added half a can of diced tomatoes and some itallian seasoning and salt to taste.
Once the entire sauce looked to come together, I added crumbled gorgonzolla cheese,
some grated smoked gouda cheese and grated parmessan cheese.

I finally mixed this into farfalle I had cooked earlier before starting the sauce.

The dish looked heavenly and the combination of the three cheeses was just so tasty!!

I will post a picture soon!

Fish Pakoda

My Friend Tina always complained that we did not visit her often, so she came up with a plan. She would call us and tell us that her mom prepared "fish". Me and Poorni would be there in a jiffy. Personally I dont like fish too much because of the fishy taste but aunty prepares it in such a way that it just tastes awesome!!


I decided to make this recipe for a get together and called up my friend for the recipe. It still did not come out as aunty's, nevertheless it tasted good. Here is the recipe -



Ingredients:

Pompfret Fish - 2 pounds (I used Tilapia)
lemon juice - 1 tsp
red chillie powder - 1 and 1/2 tsp
turmeric pwder - 1/4 tsp
black pepper powder - 1 tsp
ginger garlic paste - 1 tsp
curry leaves - 6 - 8 leaves
salt

Method:


Fish should be cleaned up and scaled. Rub salt all over the fish and wash it. Do this 2-3 times. I was told this helps in removing some of the fishy smell. Pat dry the fish abd cut into bite size pieces. Now mix all the ingredients and around half of the curry leaves in a bowl and marinate over night. When you are ready to make this, heat oil in a vessel and when the oil is hot add some curry leaves and deep fry the fish. Serve it with coriander chutney.

Chicken Biryani

This came out fabulously.. I looked up quite a few recipes and different styles of making biryani. Wikipedia gives a nice explaination in the different styles of biryani making. Finally I thought that for a first time biryani maker, I should try out Sanjeev Kapoor's recipe. Check out his video demo here.
Here is what it looks like right before I put it to dum.

And here I tried my hand at plating the biryani.. I know I need to work on making a better presentation :)

Recipe coming soon...

Spaghetti with tomato, basil, and mushroom sauce

I love to cook itallian food for my wife. Itallian cooking to me is very calming and very romantic and it always puts me in a great mood. I put on some nice music and open a bottle of wine and then start cooking... I think this is my first Ittalian recipe for my blog.. hope you try it out and like it!

Ingredients:

4 tablespoons olive oil
1 large shallot, minced (about 1/4 cup), plus 1 shallot,
sliced
3 garlic cloves, minced
10 ounces baby portobello mushrooms, chopped into 4
parts each
3/4 cup chopped onion
1 28-ounce can diced tomatoes in juice
1/2 cup dry white wine
1/2 cup chopped fresh basil
1 pack of
Spaghetti
3/4 cup vegetable stock or canned vegetable
broth
1/4 cup grated Parmesan cheese
1/4 cup drained oil-packed sun-dried tomatoes, thinly
sliced
Additional grated Parmesan cheese

Method:

Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add minced shallot and 1 minced garlic clove and sauté until tender, about 5 minutes. Increase heat to high, add all mushrooms, and sauté until tender, about 5 minutes. Transfer mushroom mixture to bowl.

Heat remaining 2 tablespoons olive oil in same skillet over medium heat. Add onion, sliced shallot, and remaining 2 garlic cloves; sauté until tender, about 5 minutes. Add diced tomatoes with juices and white wine and simmer 10 minutes. Stir in mushroom mixture and 1/4 cup fresh basil. Remove from heat. Season sauce to taste with salt and pepper; cover to keep warm. (Mushroom sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm mushroom sauce before continuing.)

Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add mushroom sauce to pasta and toss to coat. Add vegetable stock and 1/4 cup Parmesan cheese, tossing to coat. Transfer to bowl; sprinkle sun-dried tomatoes and remaining 1/4 cup basil over. Serve, passing additional Parmesan cheese separately.

Goat Curry

I think this has been my best attempt at making goat curry. I have made goat curry both in south indian style and north indian style. the major difference between the two style is that in South indian Style I add coconut milk and curry leaves. The other big thing I have started to do is I pressure cook the meat to make it soft and tender.. I love it when the meat is falling off the bone. Getting goat meat has also become a little easier around the boston region. I used to buy it in Quincy from this middle eastern halal store.. but the meat was not that good... Somebody at work suggested I go to Cheema's on Cambridge Street in Allston, and I think they have their permanent customer in me...

Ingredients:

Goat Meat cut in small one inch chunks - 3 Pounds
Ghee (Clarified Butter) - 4 table spoons
Cinamon Stick - 2 inches
Cardamom - 5-6 pieces
Cloves - 5-6 pieces
Onions - 2 large chopped
Ginger Garlic paste - 2 tsp
Tomatoes - 2 chopped
Potatoes - 2 cut in big pieces
Salt to taste
Red Pepper Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 1/2 tsp
Coriander (Dhaniya) Powder - 2 tsp
MDF Meat Masala - 2-3 tsp

Method:

Heat the Ghee in Stainless steel wok
Add the cinamom stick, cardamoms and cloves.
Saute till they start to crackle.
Add the onions and saute them till they are a nice golden colour.
Add all the powder spices except the meat masala and mix it into the onions
Now add the meat sear it so it gets cooked on all sides.
Once the meat is browned on all sides add the tomatoes and mix it into the meat.
Transfer all of this into the pressure cooker and add enough water to immerse the meat.
Add 2-3 teaspoons of MDF Meat Masala and the potatoes and close the cooker.
Cook for 20 miuntes.
Put the cooker under cold water if you want to check if the meat became tender.
Pressure cook again if it has not become tender.
Make sure you have enough water or else you might burn your gravy!
If the gravy is too watery just let it cook on medium heat.
Garnish with cilantro and serve with rice.

Quick-fried Shrimp

I saw this recipe in a book and found the recipe to be interesting... We decided to try it out for a pot luck get together and every one loved it.. Its a very easy recipe and just took few moments for us to cook this wonderful appetizer.

Ingredients:

Cooked and peeled shrimp - 1 pound
Ginger-garlic paste - 1 tsp
Chilli powder - 1 tsp
Turmeric pwd - 1 tsp
Black mustard seeds - 2 tsp
Ghee or butter - 4 tbsp
Coconut milk - 1/2 cup
Salt and pepper - as per taste
Chopped fresh coriander

Method:

Even though the shrimp were de-veined, I prefer to clean the shrimp and also look through it to see if any shrimp has any vein in it.
Pat dry the shrimp
Put ginger garlic paste, chilli pwd, turmeric pwd, mustard seeds in a bowl.
Heat wok until hot and add ghee or butter and swirl it around until foaming.
Add the marinated shrimp and stir fry till the water released evaporates. Over cooked shrimp taste rubbery, so make sure u don't over cook it. If little bit water is left, let it be.
Add coconut milk and let it simmer for some more time.
Season to taste with salt and pepper. Sprinkle coriander.
And you have just finished making a fabulous finger food :)

kolumbi fry

I finally found my kolumbi fry recipe. If anybody has been following my blog, I had earlier written about my quest for this recipe I had tried. Read here for details if you havn't read it before. Yesterday I got a great deal for shrimp at my local grocery store and my craving for that recipe came back. So I googled and googled and googled some more.. Tried all sorts of search string.. kolambi fry, shrimp masala, manglorean shrimp fry, shrimp fry, shrimp snack, marvan shrimp fry, marvan shrimp curry, dry shrimp masala.. no success! Then I thought I should include some of the ingredients in my search and sure indeed I hit jackpot!! I remembered that my recipe used only dry spices and one of the spices was Asafoetida. Searching "shrimp kolambi asafoetida" got me my page!! Here is the link to the recipe and just in case I can't find this site again I have written out the recipe too. I will definitely try this recipe tonight and post a picture.


Ingredients:

20 Big Prawns (shelled,deveined )
1 tbsp Garlic paste 2 tbspn oil
2 tsp Red chilli powder
1 tbsp Garam Masala
1 tsp Turmeric poder
1 tsp Hing (Asafoetida)
salt
serves 4

Method

Heat oil in pan.
Add tumeric and hing.
Stir for second and add prawns.
Stir for about 2 minutes.
Add chilli powder Garam Masala and salt to taste.
Stir and add water.
Cook for 5-7 minutes on low flame

Chicken Chettinaad

Ingredients:

• Chicken
• Onions - Chopped
• Tomatoes - Chopped
• Whole red chilly - 4 stalks
• Whole black pepper - 10 seeds
• Coriander seeds – 1 tsp
• Grated coconut – ½ cup
• Cumin seeds – ½ tsp
• Green cardamom – 3-4
• Cloves – 3-4
• Cinnamon sticks - 1
• Aniseeds – 1 tsp
• Poppy seeds - 1 tsp
• Ginger Garlic paste - 1 tsp
• Curry leaves - 4/5
• Red Chilly Powder - 1 tsp
• Lemon juice - 1 tbsp

Method:

• Clean the chicken and cut into small pieces
• Chop onions and tomatoes and keep aside
• Roast –
  Whole red chillies - 4 stalks
  Whole pepper – 10 seeds
  Grated coconut – ½ cup
  Coriander seeds – 1 tsp
  Cumin seeds – ½ tsp
  Green cardamom – 3-4
  Cloves – 3-4
  Cinnamon sticks - 1
  Aniseeds – 1 tsp
• Soak 1 tsp Poppy seeds in water for few minutes
• Grind the roasted ingredients, poppy seeds with ginger garlic paste
• Heat oil in a kadai
• Add curry leaves and the grounded paste
• Add tomatoes, red chilly powder and turmeric
• Add chicken and let it cook
• Add a little water as and when required
• Add lemon juice at the end

mutton rogan josh, keema matar

its rough ..have to fare it
mutton rogan josh
ingredients--- mutton-500gms
fat-30 gms, onions-155 gms
ginger-15 gms, garlic, 5 gms, turmeric 1 tea spn, coriander pwdr- 15 gms
red chilli pwdr-10 gms, tomatoes 155gms , salt to taste, garam masala, green coriander leaves
method.-----cut mutton into small pieces, grind masala to a fine paste, heat fat and brown sliced onions, add ground masala.
cook till masala leaves fat seperate.
add tomatoes, cook for few minutes,add mutton and cook till mutton is tender... then sprinkle garam masala, coriander leaves.

keema matar

ingredients---- minced mutton 1/2kg, peas-1/2kg, red chilli 115 gms, tomatoes 10 gms, garlic 5 gms, garam masala 5 gms, ghee 115 gms, salt to taste, coriander powder-5 gms, turmeric powder 5 gms, oniions 115 gms
method---- prepare ordinary gravy out of onins, tomatoes, ginger, garlic, coriander pwdr, and turmeric. (add all these ingridients in hot oil or ghee and fry it)
then add keema and matar and cook it for 20 min , sprinkle water as and when required, when it becomes tender serve hot

Never, put your banana in the refrigerator!!!

Never, put your banana in the refrigerator!!!

This is interesting.

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

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 high 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 high 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 and magnesium 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!"

PASS IT ON TO YOUR FRIENDS

PS: Bananas must be the reason monkeys are so happy all the time! I will add one here; want a quick shine on our shoes?? Take the INSIDE of the banana skin, and rub directly on the shoe...polish with dry cloth. Amazing fruit

Chicken Teriyaki

This is one of Suren's favourite dishes. It came out really well.. Next time I just have to make sure I make the sauce less thick.


8 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed, boned, and skin slashed
Table salt and ground black pepper
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon grated fresh ginger
1 clove garlic , minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons mirin
1/2 teaspoon cornstarch

Position oven rack about 8 inches from heat source; heat broiler. Season chicken thighs with salt and pepper; set thighs skin side up on broiler pan (or foil-lined rimmed baking sheet fitted with flat wire rack), tucking exposed meat under skin and lightly flattening thighs to be of relatively even thickness (see illustration 6). Broil until skin is crisp and golden brown and thickest parts of thighs register 175 degrees on instant-read thermometer, 8 to 14 minutes, rotating pan halfway through cooking time for even browning.

While chicken cooks, combine soy sauce, sugar, ginger, and garlic in small saucepan; stir together mirin and cornstarch in small bowl until no lumps remain, then stir mirin mixture into saucepan. Bring sauce to boil over medium-high heat, stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes. Cover to keep warm.

Transfer chicken to cutting board; let rest 2 to 3 minutes. Cut meat crosswise into 1/2-inch- wide strips. Transfer chicken to serving platter; stir teriyaki sauce to recombine, then drizzle to taste over chicken. Serve immediately, passing remaining sauce separately.

Frittata

I saw this recipe in America's Test Kitchen on the Create channel. Just made it as soon as I saw it on TV. I am gonna go and eat this and will post on how it tastes.. Meanwhile this is how it came out!

Ingrediants:

12 large eggs
3 tablespoons half-and-half Table salt and ground black pepper
2 teaspoons olive oil
1/2 pound asparagus , trimmed of tough ends, spears cut on the bias into 1/4-inch pieces
1 medium shallot , minced (about 3 tablespoons)
4 ounces deli-style baked ham , 1/4-inch-thick, cut into 1/2-inch cubes (about 3/4 cup)
3 ounces Gruyère cheese , cut into 1/4-inch cubes (about 3/4 cup)

Method:

Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

Heat oil in 12-inch nonstick ovensafe skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

Kasoori Methi Chicken

Here is another yummy dish...


Recipe to follow soon...

Pork Curry

Got this recipe from Anthony's kitchen blog. I have never cooked pork before, but the recipe looked soo easy I thought I would give it a try.. It has come out really well.. Here is my version

Butter Chicken

This is my favourite chicken dish of all time! Not many restaurants in Boston serve this dish! The only place I know of which even comes close to the same taste one would get in delhi is Royal Bengal in Cambridge.. Here is my version..


Recipe coming soon...

Manglorean Fish Curry

I got this yummy recipe from my cousin.. The same cousin who gave me the recipe for the turkey keema.. Its a very quick and easy dish to make.


Ingredients:

• Tilapia fish - 1 pound - cut into 1 inch pieces
• tomatoes - 2
• Onions - 1 chopped
• curry leaves
• green chillie - slit
• mustard seeds - 1 tsp
• turmeric powder - 1/4 tsp
• garlic - 2 tsp finely chopped
• ginger - 3 tsp juliened
• coconut milk - 12 fl oz

Method:

Heat some oil in a wok. Once the oil heats up add the mustard seeds. Once it starts sputtering add the green chillies, the garlic and ginger. Saute it for a minute and then add the onions. once the onions become a little translucent add the curry leaves, tomatoes, salt and turmeric. Once the oil starts leaving at the edges add the coconut milk. Bring it to a boil. After a boil add the fish and cook for only 5 minutes. Make sure you are carefull while turning the fish in the wok or else it will all mush up!

Chole

Chinese Egg Fried Rice

This is the Indo-chinese style of making fried rice. One might ask what is Indo-chinese.. well, it is the indianised style of cooking chinese food! I love indo-chinese food and have gone out and tried out different restaurants around boston who claim to make good indo-chinese. I will soon be posting more recipes...


Ingredients:

• Green beans cut in 1/2 inch - 1 cups
• Diced Carrots - 1 cups
• Scallions (Spring Onions) - 3-4 stalks
• Green Peas - 1 cup
• Egg - 1
• Rice - 2 cups
• Onions - 1 large
• Oil - 2 tablespoon
• Soy sauce - 2 tablespoon
• Salt - 1 teaspoon (to taste)
• Pepper - 1 teaspoon
• a pinch of msg (optional)

Preparation:

Par boil the rice and keep aside. Slice the onions, chop the scallions, blanch the carrots and beans.

Method:

Heat some 2 table spoons of oil in a wok. Throw in the onions. Stir fry lightly and a minute later add the blanched veggies, green peas and scallions. Add salt and msg at this time. Dont over cook it.. It is good to leave the veggies a little crunchy. Beat the eggs and add to the wok. Keep on stirring the wok so the eggs cook and crumble. Add the par boiled rice and soy sauce and stir fry for 2-3 minutes. Add pepper and stir fry for another minute and now you are ready for a tasty dish..
Enjoy!