Culinary Hike: A Trail to Bon Appetite!!

Khajur Ki Sevian

2011-09-29T18:52:00.000-05:00

To mark the beginning of Navaratri and Festive season, i wanted to make something sweet.
So, made these Sevian with a Date flare.
Dates played in well - As it gave a grainy thick texture, natural sweetness and carmel color to our usual Sevian.
Enjoy :)

Khajur Ki Sevian (Sweet Vermicelli Cooked in Dates & Milk)
Cooking Time: 40 Mins
Preparation Time: 10 mins

Ingredients:
1 Ltr Milk (Whole or 2%)
1 Cup Vermicelli
10 Oz/300gms of Sweet Condensed Milk
Cardamon/Elaichi Powder (Freshly Ground from 8-10 Cardamon)
Saffron/Kesar 10-15 Strands
Sugar to Taste
Dates (I like to use fresh California Mejdool Dates)
1 Cup Chopped Dates (Softened in Warm Milk)
1 Cup Date Puree (Dip 8-9 dates in hot milk for 2-3 hours. Puree the softened Dates in a mixture)

Procedure:
1) Heat Milk in a Non Stick Pot (Heavy Bottomed) on Medium Heat.
2) Add Sweet Condensed Milk, Cardamon Powder and Vermicelli. to the pot. Stir the milk, so everything is mixed well. Cook for 10 mins.
3) Add Date Puree to the pot. Cook on a medium flame for 10-15 mins.
4) Keep stirring, so that vermicelli or milk does not stick to the bottom of pan. Also, make sure milk does not boil and over flows.
5) When Vermicelli is cooked, add chopped dates and cook for 5 mins on low flame.
6) Check Sweetness, Add sugar or sweet condensed milk if need be.
7) Dissolve Saffron strands into 2-3 spoons of warm milk, let it sit for 5 mins. Then, pour over the Sevian.
8) You can serve it hot or Chilled (Let it come to room temperature, before chilling).

Garnish with Chopped Almonds and Fresh Dates.

Rosemary Salmon with Spinach Fettuccine in Lemon Crab Sauce

2011-08-10T14:51:00.004-05:00

Hubby's Love for Seafood and Tight Weekday evenings always drag me to cook Fish Dinners.

Healthy, Tasty, Quick fix, Happy Husband ! BINGO

I always love to make some Light and Tasty sides with the Seafood, to make it filling and an appetizing meal!

Fresh Basil in The Patio and Spinach Garlic Fettuccine (From the Farmer's Market) had set the theme to Italian, even before Fish was bought! Enjoy the recipe.

This recipe Serves 2-3.

Total Cooking Time 20 mins.

Ingredients:

Fish Entrée

Salmon Fillet

Fresh Rosemary

Minced Garlic (2 Cloves)

Salt Pepper

Lemon Juice

Pasta

Spinach Garlic Fettuccine (You can use any Regular/Whole Grain Linguine/Fettuccine)

Lemon (1 Small)

Lemon Zest (1/2 Spoon)

Minced Garlic (2 Cloves)

Finely Chopped Fresh Basil (1/2 Cup)

Parmesan Cheese (1/2 Cup)

Red Bell Pepper - Finely chopped - 1 Small

Onion - Finely Chopped - 1/2

Diced Crab ( Can use Baby Shrimp/Any White Fish)

Olive Oil

Salt

Black Pepper (Freshly Ground Preferred)

Procedure:

Rosemary Salmon:

1. Marinate Fish Fillet in lemon juice. Sprinkle pinch of Salt and Black pepper on Both Sides. Spread Chopped Rosemary and Garlic on both the sides. Let it sit for 6-8 mins.

2. On a heated Non-Stick skillet, add few drops of Olive Oil and Pan-sear salmon on both sides for 2-3 mins, until Cooked (Peach Color).

3. Rosemary Salmon is ready to serve.

Lemon Crab Sauce:

1. To a Large Pot of Boiling Water. Add 1 spoon of Olive Oil, Salt (1/2 Spoon) and Pasta.

2. Boil Pasta on High until Al-dente (Nearly 6-8 mins). Drain and Keep Aside.

3. Add Olive Oil to heated sauce pan, add Minced garlic. Cook for a minute on low. Add diced onions, diced crab, diced red bell pepper. Cook for couple of minutes until crab is cooked.

4. Add Lemon Juice, Lemon Zest, Chopped Basil, Parmesan Cheese, Salt and Black Pepper.

5. Add 1/2 cup of Pasta Stock into the sauce and cook for 1-2 mins on High.

6. Lightly Toss the boiled Pasta/Fettuccine into the sauce.

Serve Salmon Fillet with Spinach fettuccine in Lemon Crab Sauce.

Delicious Weekday Dinner is Ready :)

Minestrone Soup

2011-01-20T23:55:00.002-06:00

Developed the taste for this wonderful soup from Olive garden and tried until got the right taste.
On snowy cold nights, my heart pounds for warm and comfort food. This comes as a healthy and filling option on weekday nights. My Hubby seems to love it. It is easy, all you do is pop vegetables, cook them in broth and season them.
I always cook this soup in big quantities and use it over the week for lunches.

This recipe serves 4-5.

Ingredients:
Olive Oil - 1/2 Tbsp
1 Small Onion - Diced
1 Jalapeño - Sliced
3-4 Celery - Diced
4-5 Garlic Cloves - Finely Chopped

1 Can Stewed Tomatoes (14 oz)

1 Can Red Kidney Beans (14 oz)

Chopped Vegetables - Carrots, Zucchini, Green Beans, Broccoli

1 Cup Boiled Pasta (Penne/Macaroni/Small Shaped)

1 Ltr Chicken/Veg Broth

Fresh Parsley Leaves
Shaved Parmesan Cheese (Optional)

Seasonings:

Salt

Crushed Black Pepper

Crushed Red Pepper

Italian Seasoning - Blend of Oregano, Parsley, Thyme and etc.

Procedure:

1. To a heated Dutch Oven/Big Pot add Olive Oil, Garlic, Onions, Celery. Saute fry for 2-4 mins till onions looks translucent. Add carrots and zucchini to the pot, saute for few minutes on a low flame.

2. Add Stewed Tomatoes, Broth and rest of the vegetables. Season with black pepper, and cover the pot. Cook on medium flame for 30 mins. Add Italian Seasonings and crushed Red pepper.

3. Add the Pasta to the pot. Add salt to taste. (Remember, some broths have salt already).

Cook for another 20 mins on low flame. (So, Pasta is not broken).

Garnish with Parmesan Cheese and Parsley Leaves.

Serve with Toasted Italian Bread.

Spi Chick Salad!

2008-10-05T00:25:00.008-05:00

Spi-Chick Salad - Spinach & Chick Pea Salad with dash of fresh fruit and peppers.

Like others! Even i get in the healthy diet mood. I do love salads that have it all - leaves, fruits, nuts and veggies. Berry's do all the magic. Hope you like this one.

Ingredients:
Baby Spinach Leaves
Chickpea - 1 Can
Blueberry(Strawberry Can also be added)
Walnut
Cucumbers - Chopped
Nectarine/Pear - Chopped
Red Pepper (Red/Yellow/Green Capsicum) - Sliced
Olive Oil
Italian Dressing
Salt Pepper
Oregano

Procedure:
Mix all the ingredients in a salad bowl. Add oilve oil, italian dressing and seasonings. Toss it well.

Serve it fresh. Eat Healthy(& Tasty) Stay Healthy.

Veggie Poha

2008-10-04T23:55:00.004-05:00

Vegetable Poha - Flaked rice puff cooked in onion and potatoes. A light breakfast snack.

Ingredients: Serves 2-3
500 Gms Poha/Flaked Rice puff
1 Onion - Chopped
3 Green chili - Chopped
1 Boiled Potato- Chopped
1 Small Cup - Peas
1 tbsp Mustard Seeds
1/2 tbsp Chana Dal
1/2 tbsp Urad Dal
1-2 Dried Red Chili
3-4 Fresh/Dried Curry Leaves
Salt
1/2 Lemon Juice
1/2 tbsp Coriander Powder
2 Tbsp Grated Coconut
5-6 Sprigs of Chopped Coriander

Procedure:

1.In a heated pan, add oil(Med-Low flame). Add Mustard seeds, let it sputter. Add (in order) chana dal, urad dal, curry leaves, dried red chili, green chili and onions. You can increase the flame after adding onions. Fry till golden brown (8-9 mins). Add peas. Add Coriander powder.

2. Put poha in a big sieve or colander. Sprinkle water on poha, make it a little wet(Don't put too much water, otherwise it will become soggy).

3. Add poha to the pan. Mix well, to coat the poha evenly with masala. Add few drops of lemon.

Garnish with grated coconut and chopped coriander leaves. You can also add fried or roasted peanuts.

Serve with Chutney or Indian Pickles.

Vegetable Upma!

2008-10-03T14:01:00.008-05:00

Upma! U..Maa!

Upma - A light Snack - Roasted Suji(Rava/Semolina/Cream of Wheat) and vegetables cooked in south Indian spices.

Me and Shreya(Friend) at Penn State shared the fondness of Upma. We cooked it over and over again. Started initially with those MTR upma packets. We used to rush home from school and make ginger tea and upma, that we sat and ate in peace(Go-siping).
Soon, we were done with all the packets we had and shifted to the original recipe. She would be be so mad, if i added vegetables. So, we made her style all the time - grated coconut and fresh coriander being utmost important.
She will fondly do all the cutting and chopping. You see! It was easy for me.
At that time we used to work at same place and had same courses.For a class project, one day we were supposed to be in school till late night. So, we packed 4 boxes of Upma in the anticipation that we don't have to step out for meals on a cold winter day. Though, it is a different story that we ended up finishing it before lunch time. :)

This one is for my Upma Friend!

Ingredients: Serves 2-3
1 Cups Suji/Rava (Rava : Water = 1:3)
3 Cups of Water
1 Onion - Chopped
3 Green chili - Chopped
1 Boiled Potato- Chopped
1 Small Cup - Peas
1 tbsp Mustard Seeds
1/2 tbsp Chana Dal
1/2 tbsp Urad Dal
1-2 Dried Red Chili
3-4 Fresh/Dried Curry Leaves
Salt
1/2 tbsp Coriander Powder
2 Tbsp Grated Coconut
5-6 Sprigs of Chopped Coriander

Procedure:

1. Dry roast suji in a heated pan. Keep stirring on a medium heat till done. It has a distinctive smell and looks light golden. It takes 5-8 mins. Keep it aside.

2. In a heated pan, add oil(Med-Low flame). Add Mustard seeds, let it sputter. Add (in order) chana dal, urad dal, curry leaves, dried red chilli, green chili and onions. You can increase the flame after adding onions. Fry till golden brown (8-9 mins). Add Coriander powder.

3.Heat water in a separate pan till it starts boiling. Add salt and peas to it.Check water for salt. When starts boiling add it to the pan with onions.

4. Add roasted suji slowly to this.Keep stirring constantly to avoid forming lumps. Cook till done, till water is absorbed and upma becomes semi-solid.

Garnish with grated coconut and chopped coriander leaves. You can also add fried or roasted peanuts.

Serve with Chutney or Indian Pickles.

Ajwaini Arbi

2008-10-03T13:34:00.009-05:00

Ajwaini Arbi - Tora or Arbi fries cooked with Ajowan Caraway or Carom Seeds.

Arbi is a hairy root vegetable, also known as Tora or Arvi or Colacassia. It's texture resembles to that of potato. It can be found at international groceries stores. It is a quick and easy dish, yet tasty. Go for it, when you are bored of other vegetables around. :)

Ingredients:

7-8 Arbi Roots ( Peeled, Washed and Slices like Fries)

2 Tbsp Ajwain Seeds (Carom Seeds)

Chopped Ginger

2 Green Chili - Sliced

Salt
Red Chili Powder
1/2 Tbsp Turmeric Powder
1 Tbsp Coriander Powder
3-4 Tbsp Oil

Procedure:

1. Heat oil in a pan. Add Ajwain and let it sputter. Add ginger and green chili.

2. Add Arbi. Mix well and add salt, turmeric, red chili and coriander powder. Keep tossing(15mins) on a medium flame until done. Don't cover at all.

Garnish with coriander leaves.

Serve with Chapati and Dal or eat as it is.

Chicken Shawarma & Hummus

2008-09-07T21:45:00.019-05:00

I can never forget, how much i used to wait to go to Delhi's PVR Priya. It was my favorite hangout for movie and to have a bite at a corner middle eastern eatery - "Arabian Nights". I used to love their Chicken Donner Kebab or Shawarma.

Shawarma (شاورما‎) is a middle eastern style sandwich composed of shaved grilled chicken,lamb, beef or turkey.This meat is spiced with olive oil and Mediterranean seasonings. It is also called Gyro in Greece and Guss in Iraq. It is usually accompanied by Pita Bread,Hummus, salad and pickles. It is a very commonly sold fast food among all middle eastern countries. It has now crossed boundaries and is famous globally.

Enough History for now!
As my cousins sat and watched NFL, whole of the Sunday. I had nothing better to do than listening to some loud cheers, noises and football commentary (that i hardly understood). So, i decided to spend my evening in kitchen and make a middle eastern meal.

Menu:
Grilled Chicken - Shaved and Spiced
Toasted Pita Pockets
Red Paprika Hummus
Greek Salad
Pickled Jalapeno Peppers (Ready made)

Chicken Shawarma!
Ingredients:
2 lb Chicken Breast (4 pieces)

Marinade
1/3 Cup Oil
3 tbsp Lemon Juice
8 Cloves Garlic - Crushed
2 Chili Pepper - Crushed
Salt
1.5 tbsp Oregano
Black Pepper
Red Paprika
Red Chili Powder
1 tbsp Smoked Cumin Powder
5 tbsp Sour Cream (Optional)

Sauce
2 Chopped Tomatoes
2 tbsp olive oil

Procedure:

1. Put deep scores or cuts on the chicken breasts. Mix all the marinade seasonings and wrap chicken in to this marinade.Keep aside for 2-3 Hours.

2. After 2-3 Hours. Preheat oven at 350F for 10 mins. Bake Chicken, until well done (35-40mins). Shave the chicken breast using a knife and shred into small peices.

3. In a heated pan, add olive oil and tomatoes. Fry for few minutes. Add shredded chicken and mix well.

This is the filling for the pitas.

Red Paprika Hummus!

Ingredients:
2 cans of Chick Peas or Garbanzo Beans
6-7 Garlic Cloves
1/2 Cup olive oil
2 Tbsp Lemon Juice
Black Pepper
Red Paprika Powder
1 Tbsp Fresh or Dried Parsley
3 tbsp Red Pepper Pickle (Ready Made)

Procedure:
Grind all the ingredients to a smooth paste. Better if you start with garlic, chick peas and then rest of the stuff.

Can also serve with oven roasted pita chips.

Greek Salad!
Cut : Tomato, Red Onions and Cucumbers.
Seasonings: Whisk olive oil, lemon Juice, salt, black pepper, oregano and thyme.

Serve: Toasted Pita Pockets with Chicken and Salad inside with some hummus dip on the side.
Don't forget the jalapenos and hot sauce for Spice lovers.

By now, it seems Chicago is winning against Indianapolis, because i see cheers and jumps all around the house. Even Buster(Cute Huge Dog) seems to be elated. It might be Chicago's win or my Mediterranean chicken pieces that i fed him all through the game . Lets hope both!
This ends my weekend. I am ready for another week of work!

Punjabi Kadhi

2008-09-06T16:55:00.008-05:00

Kadhi Chawal ! - A truly punjabi delicacy - Gram flour and Yogurt based curry cooked with fried onions and Fenugreek leaves.

It is a very famous and frequently cooked in North India. It is thicker and lot spicier than the Gujrati kadhi. It is a perfect sunday lunch meal. Pakoras or fried vegetable dumpling can be added to it.
I love this recipe to death!

Ingredients:

2 Cups Plain Yogurt
6 Tablespoon Gram Flour or Besan or Chickpea Flour
1 Big Onion - Sliced
2 Green Chili - Slit length wise
4 Garlic Cloves - Minced
1-2 Inch Ginger Minced
10-12 Fenugreek Seeds
1 tbsp Mustard Seeds
1 Dried Red Chili
3-4 Curry Leaves
2 tbsp Dried Fenugreek Leaves or Kasoori Methi
Salt
1 tbsp Turmeric powder
1 tbsp Coriander Powder
1 tbsp Red Chili Powder
3 Cups Water for cooking
Fresh Coriander - 4-5 Sprig

Prepare:
Mix Gram flour, yogurt, salt and turmeric powder. Beat this mixture well, so that there are no lumps.

Procedure:

Part 1.Heat oil in a Sauce Pan/Big Pan. Fry ginger and garlic for 2-3 mins. Add this mixture to the pot and heat at medium heat for 15-20 mins. Add 3 cups of water. Mix well and let it boil.

Part 2. In a separate heated pan. Add oil, mustard seeds, fenugreek seeds. Let it splutter. Then add dried red chili, curry leaves, green chili and onions(in order). Fry onions till golden brown. Add coriander powder and red chili powder. Keep it aside.

Add this onion mixture to yogurt curry. Add water if needed and heat on a medium heat for 10 mins. Add dried fenugreek leaves.

Garnish with coriander leaves.

Serve the Kadhi hot with Jeera rice.

This one goes to the Event “Herb Mania- Fenugreek” hosted by Red Chillies.

This one goes to the Event “Think Spice..Think.. Fenugreek” hosted by Kittens in the Kitchen.

Veggie COOK OUT - Meal

2008-08-29T16:01:00.011-05:00

Five Recipes in ONE.

With Labor Day's long weekend around the corner. I realized that only few weekends are left before those chilly winds and ice flakes start hitting us again. This weekend being on the fine line of summer and fall, calls for a larger and fancier COOK OUT.
There is so much one can do with non-veg stuff on these grilling picnic. I always felt vegetarians are the left out souls. So, this one is 5 course meal for Veggie souls. If you are planning to cook out and not interested to pick some ready made veg patties.
Try this recipe as a kebab or grilled patties for your BURGER!

The VEGGIE COOK OUT MENU: (Serves 5)

Garden Veggie Patty
Caramelized Onions
Home Made Pepper Relish
Mayonnaise Dip/Burger Dressing
Tandoori Steak Kebab

Pardon me for not putting the pictures! They will be up here as soon as I cook out.

Garden Veggie Patty:

Ingredients:

1 Can Olives
1 Boiled Potato
1 Can Artichoke (Optional)
1 Onion - Chopped
2-3 Garlic Cloves Chopped
1 Can Red Kidney Beans ( Or Pick up a Mixed Beans Can)
2 Green Chili
Olive Oil
Oregano
Fresh/Dried Thyme
Red Paprika
Cumin Powder
Salt
Black Pepper

Procedure:

1. Heat little oil in pan and stir fry onions, garlic and chilli for 6-8 mins. Let this mixture cool.

2. In a big pot, add the beans, olives, artichokes, potato. Mash them all together with hand. Add saute onion garlic mixture to the pot. Add the seasonings to taste.

3. Make round patty out of this mixture by rolling it into a ball and pressing it to a disc shape.

Keep these patty's aside until grilling is required. Grill on both sides.

Caramelized Onions: Perfect tasteful onions for your burgers or Kebabs!

Ingredients:
Onions
Olive Oil
Red Vine Vinegar
Salt
Black Pepper

Procedure:
In a heated pan, add oil and drop onion rings. Add 2 tbsp Red Vine Vinegar.Let it cook until brown. Add Salt and black Pepper. Onions should be brown and will be a little sweet in colour.

Red Pepper Relish: You can always pick one from the store. But to make your burgers delicious and 100% homemade. Try this!

Ingredients:
Onions - Sliced
1 Red Pepper - Sliced
2 Banana Pepper - Sliced
Oil
Red Vine Vinegar - 3 tbsp
Salt
Sugar - 1 tbsp
Red Paprika
Black Pepper

Procedure:
In a heated pan. Add onions and peppers. Add vinegar, salt, sugar black pepper and paprika. Cook for 10-12 mins. Until sweet and spicy.

Mayonnaise Dip:

Ingredients:
Mayonnaise - 1 Cup
Milk - 3 tbsp
Garlic (Minced)
Salt
Black pepper
Chives(Chopped) - 3-4 Sprigs Or Dried Mint Leaves

Procedure:
Mix all the ingredients in a take away box to make a creamy dip or burger spread.

Tandoori Kebabs:

Ingredients:
Pearl Onions
Cherry Tomato
Sliced Carrots
Zucchini
Capsicum
Cauliflower Florets
Skewers

Marinade:
1 Can Sour cream
4-5 tbsp Ginger Garlic Paste
3-4 Chopped Green Chili
6-8 Sprigs Chopped Coriander
Salt
Black Pepper
Cumin Powder - 2 tbsp
Coriander Powder - 2 tbsp
Garam Masala - 1 tbsp
Lemon Juice - 2 tbsp

Optional: Add Zucchini/Tofu
Tip : Limit Vegetables to 3-4.

Procedure:
Marinate all the vegetables in marinade for 2-3 hours. On skewers add these veggies. Grill to perfection.

I hope this meal comes handy for the perfect vegetarian cook out feast!

Pepper Paneer

2008-08-29T09:46:00.012-05:00

Inspiration for this dish is my vegetarian friends. I like to call it Peppy Paneer for the pepper dominance in this dish. Hope you like it.

Pepper Paneer: Cottage cheese cubes with Sauted Onion- Tomatoes and mix of Peppers - Serrano Pepper, Red Bell Pepper and Black Pepper.

Preparation Time: 10 Mins
Cooking Time: 20 Mins

Ingredients:

1 Medium Onion - Sliced
1 Tomato - Sliced
1 Red Bell Pepper - Sliced ( You can use green bell pepper/Capsicum)
2 Serrano Pepper (or any green chilli) - Slit
Tomato Puree (Optional) - 2-3 tbsp
Ginger Garlic Paste - 2-3 tbsp
500 gms Paneer ( Cottage Cheese)
Crushed Black Pepper - 1 Tbsp (or to taste)
Salt
Turmeric Powder - 1/3 tbsp
Coriander Powder - 1 tbsp
Jeera Seeds - 1 tbsp

Procedure:

1. Heat Oil in a pan. Add jeera seeds.When they pop add slit green chilli and tomatoes. Stir fry on a medium heat for 5-6 mins.

2. Add onions to the pan. Cook for another 3-4 mins. Add tomato puree, ginger-garlic paste,coriander powder, salt, turmeric, black pepper and stir fry for 2-3 mins. Add paneer cubes and bell pepper. Add black pepper to it.Cook for 4-5 mins, so that paneer blends well with the stir fry vegetables and bell pepper/Onion are still little crunchy.

Garnish with Coriander and a mint leaf.

Serve with Roti & Raita OR Rice & Dal.

This one goes to the Event “Think Spice… Think Favorite” hosted by Sunita of Sunita’s World.

Minty Crab Curry!

2008-08-26T15:17:00.001-05:00

After spending hours watching Food Network yesterday afternoon, I was all geared up for a great evening feast. I was really impressed by Rachel Ray's “Special DATE Meal" - Chicken Marsala, Rosemary Pasta, Drunken berry devil cake and Wine. On the way back from evening walk(highly needed), i decided to stop at nearest "Wine and Spirits" to check out cooking Marsala's. While my body was walking along the park, my brain was running all over the kitchen. My next stop was Grocery Store, to pick some fresh rosemary, Portabello and Shiitake Mushrooms. As, i stopped at the meat section to pick up Chicken cutlets for Marsala's, a tray of fresh boneless crab caught my eye!

I decide to leave it and move on.

Flashback!!
A 6 months old conversation with three friends - S,D and V at Red Lobster(State College) came back to me:

Me: I love these Crab Cakes! I never knew they could be so good. Yumm!!!
(This was my first time with crab meat)

D: Wow! Truly Amazing.

S: Loving it! Babe! Can you pass that stuffed flounder?

V: I think it is Okay! I love crab curry they make it back in India. It is so much more flavorful.

Me: Seriously?
(Totally unaware of presence of Indian crab stuff - being a Delhi Girl)

D: Dont tell me, you never had it?

Me: Umm! Noo.

All of them: You have to try it!

Me: hmm
(Back working on the Crab Cakes - I just love them!)

I went back to the meat aisle and picked the crabs up. As i walk the aisles to pick other house needfuls, i start working on my crab curry (over the crab cakes). The blame goes to my indian taste buds!!
I go back and forth each aisle, as i prepare my recipe."Confused" if i wanted a coastal red curry or a north-indian version. After few conflicts with myself, I decide on a mint based semi-coastal curry!
After 2 hours of running in park and store, I walked home with 4 huge bags of grocery.

Menu was changed - Minty Crab Curry with Steamed Rice, followed by Haagen Daaz -Mango Ice-Cream. To get a true crab taste, i decided to keep whole spices out of the way and just work with herbs.

(Though Rachel Ray's date meal was truly amazing and I wait to cook that soon.)

Minty Crab Curry - Succulent pieces of Crab in Mint and creamy Coconut curry. Mild and truly flavorful !

Preparation Time: 15 Mins
Cooking Time: 25 Mins
Eating Time: Couple of Minutes for me :)

Ingredients:

1.5 Lbs Crab Meat(Boneless and Cut)
1 Big Onion - Sliced
Garlic Cloves- 4-5
Ginger- I medium size peice
Green Chili - 2 Big ( I picked up Serrano Peppers)
Coconut Milk - 150 ml
Fresh Cilantro - A small bunch
Fresh Mint - 6-7 sprigs (1 small cup Mint Leaves)/ Can use dried mint leaves too!
Salt
Coriander Powder - 1 tbsp

Prepare:
Paste one- Grind or Finely chop garlic,ginger and green chili.
Paste two- Grind or crush mint and coriander leaves.

Procedure:
1. In heated pan, add cooking oil and paste one.Stir fry on medium heat 3-4 mins. Add sliced onion. Fry till golden brown. Add the paste two and fry for few minutes, stirring continuously.

2. Add coconut milk to the pan. Add salt and coriander powder. Add crab pieces to the pan. Cook till crab is soft and tender. Cook approximately 15 mins.

Garnish with Mint leaves and Slit Green Chili.

Serve with Steamed Rice and Onion-Tomato Salad.

Enjoy my very own - Minty Crab Curry, while i go on another food hike.

Olympics Spl - Garlic Chicken with Peppers

2008-08-25T16:40:00.001-05:00

Make your own Chinese food basket at home!

This weekend, I invited some friends over dinner to watch the Closing Ceremony of Beijing Olympics and to celebrate India's first Olympics Gold medal. I thought what could call for a great meal, other than the Chinese Baskets? I accompanied Chinese food with not so Chinese - drinks and desert.

Menu: Garlic Chicken with peppers
Fried Egg Rice
Garlic Tofu with Peppers
Ready Made Fortune Cookies
Chopsticks - For the feel :)
Drink: Fish Bowl - Cranberry Juice, Orange-Pineapple Juice, Vodka, Ice and Sprite.
Desert:Vanilla Custard with Strawberry's. (Nothing Chinese about it, soothes the palate after a spicy meal.)

As we Indians sit in US and enjoy a Chinese meal....
Our 3 Cheers to
- Abhinav Bindra - For getting INDIA - the first ever Gold Medal in 108 years!
- CHINA for getting 51 Gold Medals- Highest Number of Gold Medals in Olympics'08.
- AMERICA for getting 110 medals in total - Highest Number of Medals Olympics'08.

For now enjoy!
Garlic Chicken with Peppers - Crispy fried chicken, with tri color peppers and hot sauce with a dash of Garlic!

Preparation Time: 20 mins
Cooking Time: 50 mins

Ingredients:

Stir Fry Sauce:
1 Big Onion - Chopped
3 Bell Peppers - Green, Yellow, Red - Chopped Thick Slices
5-6 Green Onion - Chopped
2 Tbsp Garlic Paste (or 4 Crushed Garlic Cloves)
1.5 Cup Oriental Stir Fry Sauce / Schezwan sauce
4 tbsp Tomato Sauce
1 Tbsp Sugar
Salt
Black Pepper
Cooking Oil

Chicken Marinade:
2 Lbs Boneless Chicken - Cut into inch long pieces
3-4 Garlic Cloves Finely Chopped
Tomato Chili Sauce - 4 Tbsp
Red Chili Powder - 2 Tbsp
2 Eggs
Corn Starch - 2 Tbsp
Salt
Black Pepper Powder

Prepare Chicken Marinade: Mix all the ingredients of Chicken marinade. Keep aside at least for 1 hour.

Procedure:

1. In a Frying pan, heat 2 cups of oil. Fry chicken pieces until they are cooked and crispy golden brown. Take out chicken pieces on a Kitchen Towel/Soaking paper to get rid of excess oil.

2. Heat a wok, add 2 tbsp oil. Add onions and peppers. Cook them for 6-8 mins. So, they are still crunchy and little cooked. Add the sauce, salt and black pepper.

3. Add fried chicken pieces to the stir fry sauce. Mix Chicken well, so that it gets sauce all around evenly. You can increase the amount of sauce as per to your taste.

Garnish with Chopped Green Onions.

Serve with Egg Fried Rice/Steamed Rice/Veggie Chow mien.

Adraki Aloo Matar

2008-08-25T15:36:00.001-05:00

Potatoes and Peas cooked with a ginger buzz!!

Though fancy and complex dishes do allure us, but there comes a time!! When you want to have some simple,quick, and homemade dish. With minimal ingredients and less cooking time, this dish can come handy for college students. It goes well with dal on the side.

Preparation Time: 5 Mins
Cooking Time: 30 Mins
Effort: Minimum

Ingredients:
Ginger - Cut 10-15 Thin Strips and Keep inch long piece aside
1 Tomato
1 Green Chili
1 Big Potato - Chopped Small cubes
1 Cup Peas
Cooking Oil
Salt, Coriander Powder, Turmeric Powder

Prepare : Grind tomato, ginger and green chili to a coarse paste.

Procedure:

1. Heat 1 tbsp butter/cooking oil. Fry ginger strip till golden crispy brown. Take Strips out.

2. Add the the prepared paste to oil. Saute this paste till cook. Add salt, turmeric powder and coriander Powder. Cook for 3-4 mins.

3. Add Potatoes and peas. Cook in covered pan(stirring occasionally) till potatoes are done.

Garnish with Coriander Leaves and Fried ginger Strips.

Serve with Roti and Salad.

Off this goes to the Event “Think Spice… Think Favorite” hosted by Sunita of Sunita’s World.

Chicken Teen Piaza

2008-08-20T19:04:00.000-05:00

Its All about Onions!
Onion --> The only ingredient when out of stock.. freaks me out.. scares me...!!! Makes me rush to grocery store. It is not like, that i cant cook without Onions. Or for that matter i know some good recipes that don't need onion at all. It is just about, onion making my kitchen complete.
Mental Satisfaction you see. :)

Some web FACTS about Onions:

1. Onions make us cry because of the reaction of enzymes to the air as we slice or chop them.
Can be avoided by:

Chilling the onions. They don't react when cold.

Cutting under a exhaust fan.

2. Cousins of Onions: Garlic, Shallots(Green Onions) and Chives.

3. The ancient Egyptians worshiped the onion, believing that its spherical shape and concentric rings symbolized eternity. Also, The ancient Egyptians used them as currency and gave them prominent places in the tombs of pharaohs.

4. Onion eating promotes healthy blood pressure and cholesterol levels.

5. To remove onion odor from your hands, try sprinkling salt on your palms and then rubbing them together under running water. Another method is to wash your hands and, while still wet, rub them on stainless steel, such as a cooking pot or steel sink.

I love to use onions in one form or other in my meat cooking. I can never decide if i like well cooked onions, translucent, crunchy or crispy. This dish has it all!

Chicken Teen Piaza:

"Piaza" means Onions and "Teen" means three.
Delicious and succulent pieces of marinated chicken cooked in tomato gravy with 3 types of onions. Onions are put at three different times. Onions for all taste buds - Well cooked, Translucent and Chunky. Find which one you like the most!!

For Mild food Lovers: Enjoy a creamy and mild version by avoiding green chilies.

Ingredients:

1 kg chicken-skinned and cut into 8 pieces
1 Medium Size Onion - Finely Chopped
1 Medium Size Onion - Slice Little Thick
6-8 Pearl Onions - Peeled and Washed
2-3 Green Onions (Scallion) - Chopped
4 Green Chillies - 2 Finely Chopped and 2 Slit Lengthwise
1 Cup Plain Yogurt
Ginger (small) - Shredded and Stripped Length Wise
3-4 Spoons Ginger Garlic Paste
Tomato Puree (1 small cup or 2 Tomatoes)
1/2 tbsp Turmeric Powder
1 tbsp Dhaniya Powder
Garam Masala - 1/4 tbsp
Coriander
Lemon Juice

Whole Spices:
1 tbsp cumin seeds
1 bay leaf
4 whole peppercorns
4 cloves

Procedure:

Prepare Chicken Marinade:
Mix Yogurt, salt,lemon juice, ginger garlic paste, coriander powder, red chili powder, chopped green chili. Make deep cuts in chicken pieces. Rub this mixture onto the chicken pieces uniformly. Add pearl onions to remaining marinade. Keep this dish aside for 2-3 hours minimum.

1. Heat oil in a pan. Add whole spices followed by finely chopped onions and slit green chili. Cook till onion are translucent and cooked. Add tomato puree and cook for 7-8 mins more.

2. When tomato looks cooked. Add Chicken marinade to the pan. Stir it to mix yogurt and tomato sauce well. Then, cover the pan and cook on a low flame. When chicken looks partial cooked and opaque. Add thick onion slices. So, that onions are little chunky till end.

3. When chicken is almost done. Curry should be thick and creamy. Add chopped green onions and thin ginger slices. Cook chicken 5-6 mins more.

Garnish with Onion Greens and Coriander Leaves.

Serve it with Hot breads like - Naan/Roti /Parantha or enjoy with a bowl of rice.

Hope you like this onion hike!

Keema Matar

2008-08-20T18:50:00.001-05:00

Keema Matar: Minced/Ground Meat and peas cooked in delicious onion-tomato sauce and indian whole spices. Served with hot breads on side.

As a child, I was not very fond of Keema Matar.But as I grew up, i started loving it.
My granny does miracles with all meat dishes! I am in awww of her cooking and also amounts of butter(ghee) she drips into each dish. I have no guilt whatsoever to accept the contribution of desi ghee into all these mind blowing punjabi dishes.
When asked for recipes, her reply is "There is no recipe, it is very simple - Just put all the stuff together". After coming to US, i started experimenting these dishes to pamper my childhood developed taste buds.

The Keema Matar!

Ingredients:

1 Ground Chicken/Mutton ( Minced Meat/ Keema) - 800 gms/2 Lbs
1 Big Onion (Finely Chopped or Puree)
2 Medium Tomatoes (Puree)
2-3 Green Chillies(Slit)
2-3 Garlic Cloves(Finely Chopped)
2-3 Tea Spoons Ginger-Garlic Paste
3 Cardamom pods
2 Cinnamon sticks
6 Black peppercorns
3 cloves
1 Bay Leaf
1/2 Tea Spoon Jeera
1/2 tbsp Tumeric Powder
1 tbsp Coriander Powder
1 tbsp Kasoori Methi (Dried Fenugreek Leaves - Optional)
Freshly Chopped Coriander
1 Egg
1/2 Cup Frozen Peas
Cooking Oil/Butter/Desi Ghee
Optional: 2 Boiled Eggs ( Cut into Halves)

Procedure:

1. Mix keema with 2 teaspoon oil, 1 tbsp salt, half tbsp haldi, cut garlic cloves, cut green chilli. Sprinkle 2tbsp water. Pressure cook for 2 whistles or cook in a covered pan on a medium flame till meat is cooked.

2. Heat oil in a pan, add zeera, whole spices(cloves, cinnamon, cardamom,pepper corns) and add onion puree. Cook puree till almost dry n brown in color. Also add ginger garlic paste.

3. Add fresh tomato puree. Cook till it is well cooked(dark brown) and leaves oil. Cooked paste should be reddish brown in color and thick in consistency.

Notes: If adding the ready made tomato puree, cook for 6-8 minutes.

4. Add Meat Masala (1/2 tbsp), Coriander powder (1/2 tbsp), salt to taste.

5. Add this cooked paste to keema(meat),1 egg with yolk and peas.

6. Either pressure cook for 1 whistle or cook in open pan for 10 mins.

7. Add 3 tbsp butter, 1 tbsp kasoori methi and lemon( 4-5 drops) and coriander leaves.

Garnishing with Coriander Leaves and (Optional) Two boiled eggs(Chopped in to halves) can be added with a half cup water to get Keema Egg Curry.

Serve with pipping hot with Naan, Roti, Lachcha Parathas or Pao (To serve Keema-Pao) and Onion Salad on the side.

(Served with all meat dishes in North India)

Ingredients:
1 Sliced Onion
2 Slit Green Chillies
1/2 Lemon Juice
Fresh cut Coriander Leaves

Mix all the contents well. Sprinkle Salt and Red Chili Powder and serve.

Shrimp Briyani!

2008-08-20T10:17:00.000-05:00

Shrimp Briyani!

Shrimp Briyani or Prawn Pulao. I was introduced to this seafood and its delicacies by my friends at university. Being a Briyani fan, I loved this one too. It is easier and faster to cook than other meat briyani's.

Serving Tip: Onion Lemon Salad, Raita and Coriander Chutney. No Curries please!

Preparation Time: 10 Mins
Cooking Time: 40 Mins

Ingredients:

20-30 Medium Size Shrimp
2 Small Onion Sliced
3-4 Green Chillies Chopped
2-3 Spoons Ginger Garlic Paste
3 Garlic Cloves Sliced
2-3 Bay Leaves
3 Cloves
2 Cardamom
3-4 Black Pepper Corns
1/2 tbsp Jeera
2 Cups Basmati Rice
Cooking Oil
1 tbsp Coriander Powder
1tbsp turmeric Powder
1 tbsp Red Chili Powder
3 tbsp Lemon Juice
Briyani Masala - 1-2 tbsp (MDH/Kitchen King/Shaan/Any good Brand)

Optional: Deep fry one small sliced onion until crispy. Put it on a kitchen towel and dry. You can also buy French Fried Onions Box from Grocery Stores(Ready to Use and Cheap).

Procedure:

1. Wash, de-vein and de-tail the shrimps. Marinate Shrimp with salt, turmeric Powder, Red Chili Powder and 2 tbsp Lemon Juice. Set this aside.

2. In a pan. heat 2 tbsp oil. Add jeera, Bay leaves, whole spices. Fry for a 1 minute until roasted and fragrant. Add green chili, chopped garlic and sliced onions. Fry till onions are translucent and pink.

3. Add the Shrimp Marinade to the Pan. Cook on a medium flame for 5-7 mins or until shrimps are done. Add Briyani masala, left lemon juice and salt to taste. Soak Rice in water for 7-8 mins.

4. Now add soaked rice, double the water and shrimp into a pan or rice cooker.
If cooking in pan, cook on low flame for best result. You can cover the pan, once water starts boiling.

Granish Briyani with fresh coriander and serve with Raita.
Optional: Granish with Fried Onion's for best result.