Open Sesame 2

Wonder what it is? It is the title of the event conducted by Siri of Siri’s Corner. A nice interesting one, with the ingredient hidden in a riddle and then we try to make a dish with the ingredient. I found it interesting so I decided to participate. The following is the riddle which I got:
A moniker in my name for a city

A phrase with me will make you cherished

I am so good for you in my utter simplicity

In Medical dictionary the fact so furnished
I am so famous in the world of bytes

Known for many aspects of usage

I am fat and rotound and make crunchy bites

My fame known from many religious traditions - right from the old age
Am, I forbidden? Or mystical ? or the eternal giver of Youth

I consists of five internal carpels

Am good for good health of your mouth
I am as basic a fruit as you can think of

Or as hard if you dont try enough

If You eat me on a day to day basis

Then you dont have worry about anything - be it cold or dry cough

The answer to it was “APPLE”.
This riddle solving was of course 2 weeks back. Then I thought and thought and thought what do I make with an apple? I could not come up with anything. Well I told myself better luck next time with the ingredient.

Well my thoughts drifted off. What did Open sesame remind me of? What else - Alibaba and the 40 thieves. I realized that it had been ages since I read that story. Well I decided I must read it up and again and I started browsing the TV channels and guess what - this movie was going on in Tamil in one of the Channels. It was hilarious to watch Mr MGR & Mrs Bhanumathy along with the rest of their retinue. But to think of it, the movie was around 50 to 60 years old and the gimmicks, gizmos and stunts almost matched the recent times. It did not have Dolby effect etc and but to think of it, they had already done all this with almost no technology. Ooh! It was great.
Well getting back to my APPLE, yesterday when I realized it was the last day to submit the entry I came up with this idea. I tried it out and it did taste well. So check it out.
Apple Salad
Ingredients
Apple – 2 nos. finely chopped (I have used the green variety of apple, it was crunchier)
French Onions – 10 finely chopped
Tomatos – 1 medium (remove the seeds and finely chop)
Red Onion – 1 small finely chopped
Coriander leaves – 1 tblspn
Juice of 1 lemon
Salt to taste
A pinch of pepper
A drop of balsamic vinegar
Method
Toss all the ingredients in a mixing bowl. Refrigerate until serving time.
Note: Ensure that the apples are well coated with the apple juice otherwise it changes color fast and it unappetizing.

A colourful rice

Its rains here in Secunderabad! Hurray the much awaited break from the heat. Another morning after some short spells of rains! The perfect weather to curl up and dream of that hot hot cup of "Chocolate" with foam and that wonderful smell!!! Then comes the moment of truth that hot cup would not reach your lips if you did not get up. Stark reality.

One look at the watch I realize I am late. I have to prepare breakfast and lunch. Breakfast had still another hour to go, so whats for lunch was my thought. As I looked into my crisper a big grin came over - for Voila!! I had a huge colorful range of vegetables the last of them from my last weeks shopping. So I decided to make what I am good at. A mixed colorful rice. I must tell you, I am not a very good cook. But give me some veggies, boiled beans and some rice I can dish out some very good mixed rice but it is always once. I would never repeat the combination of spices that I used for it again. So this time what is it?? Check it out!!

Ingredients

Basmati Rice - 1 cup (cook in your way with some mixed herbs)

Vegetables finely chopped 1 - 1/2 cups

(I have used red, yellow and green bell peppers, carrots, baby corn, onion, french onions, you could add in all possible vegetables that you like)

Garlic - 6 cloves finely chopped

Ginger - 1/2 inch piece finely chopped

Olive Oil - 1 tblspoon

Dried red chillies - 2 finely chopped

Salt to taste

Method

In a kadhai heat the olive oil. When hot add the ginger and garlic and fry till the flavours get released. Then add all the veggies. Mix well and allow them to cook for 2 minutes. Then add the salt and and the chillies and cook for another 2 minutes. Since the veggies are finely chopped it will cook faster. Remove from fire and mix well with the rice.

This would also be my entry to the "Mixed Rive Varieties Event" hosted by "Simple Indian Food - An easy cooking blog. Hope you like it!

A Meal Combination

“Kabuli Chana” has always been one of our favorite ingredients. It could be cooked in a variety of ways. If you ask most of the South Indians, we would say that it tastes the best with a “Batura”. But considering the health conscious attitude of everyone I think a “Batura” is a “NO NO” these days. I did not want to make Chole either so I decided on “Amritsari Chana”, the recipe of which I had for the last 8 years.
As I soaked the Chana, I was thinking on what I must make as the main dish. I also remembered that this was my 10th post so I thought I would make it extra special. So I finalized a mixed veg paratha. Voila!! I had arrived at a good combination, to add some variety to it I also decided on a “Boondi Raita”. So my final list was Mixed Veg Paratha
Amritsari Chana
Boondi Raita (I used haldiram’s RTE)
Though it took a long time to prepare this, the final outcome tasted well. The smell and flavor which wafted through my house cannot be described by words. Hope you would enjoy them too. So check them out.
Mixed Veg Paratha
Whole Wheat Atta – 2 cups
Tomatoes – 1 large (remove the seeds and finely chop)
Onion – 1 large finely chopped
Ajwain (Carrom seeds) – 1 tsp
Green Chillies – 3 finely chopped
Salt to taste
Water
Ghee
Method
Mix all the ingredients into a dough. Allow it to rest for an hour. Divide the dough into 10 pieces. Roll it out and cook on a girdle lined with a little ghee. Serve hot.
Amritsari Chana
Kabuli Chana - 2 cups (soaked overnight and boiled)
Ghee – 2 tbspns
Onions (finely chopped) – 2 medium
Pasted of 1 onion
Ginger & Garlic Paste – 1 tbspn
Cinnamon – ½ inch stick
Cloves – 4 nos
Cardamom – 4 nos
Green chillies – 2 finely chopped
Roasted and Powdered cumin & pepper seeds – 1 tbspn
Tomato Puree – 2 medium
Whipped curd – ½ cup
Kashmiri Mirch – ½ tsp
Turmeric Powder – a pinch
Coriander finely chopped for garnishing
Method
Heat the ghee in a pan. Add the onions and fry till golden. Add the ginger garlic and the onion paste and fry for 2 minutes. Add the cinnamon, cloves, cardamom and the green chillies, and fry for a minute. Add the tomato puttee, mix well and allow the mixture to cook for 3 minutes. Take the pan of fire and add the curd to the mixture (this prevents curdling). Also add the turmeric powder and the kashmiri mirch, mix well. Finally, add around 1 cup of water along with the boiled chana to the mixture. Close the lid and allow it cook till the ghee separates out on top. Garnish with Coriander and serve hot.

Thirati Pal - A sweet dish

This is one of the many sweet dishes we like. A traditional dish which forms part of all important events in a tamil brahmin household. I have seen this sweet as an important part of the seer bakshanam during our weddings, poonals and naming ceremonies. The ingredients are simple but it is a time consuming process. My reference for this was the evergreen Meenakshi Ammal's "Samaithu Par" (Cook & See). Though the process was very cumbersome, the end product was awesome.

Why did i make this? Yes!! i was invited by a family friend for lunch. So it was my gift to her. She and her daughter enjoyed it. Hope you like it too!!

Ingredients

Milk - 2 litres
Sugar - 1 cup
Cardamom - 15 (powdered or corsely powdered)
Method

Boil the milk in a very thick bottom pan. After it boils reduce the flame and allow the milk to simmer stirring frequently. When the milk has reduced into a thicker consistency stir continuously. When the milk has reached a consistency that is quiet like wet sand add the sugar and stir vigourously. The sugar will melt stir till the milk again reaches the wet sand consistency. Add the powdered cardamom stir once and remove from the fire. Cool and eat.

Note: You would wonder why i have referred to the consistency as wet sand! You will realize it also when you try this out.

Vegetable Makhni - One more version

This dish i rustled up to serve with phulkas on one of the evenings when I was not keen on cooking. However, it turned up to be the star of the evening. Check it out.

Ingredients

Onions - 2 medium (finely chopped)

Puree of 2 blanched tomatoes

Potato - 1 medium (finely chopped)

Carrots - 1 medium (cut into thin rounds)

Baby Corn - 10 (cut into halves)

French Beans - 10 (finely chopped)

Paneer - 100 gms (cubed)

Cardamom - 4 nos

Cloves - 4 nos

Cinnamon - 1 medium piece

Star anise - 1

Bay leaf - 1 small piece

Chilly Powder - 1 1/2 tsp

Dhania Powder - 2 tsp

Jeera - 1 tsp

Salt to taste

Method

Heat oil in a kadhai and add jeera. Wait till it splutters. Then add the cloves, cardamom, cinnamon and star anise. Wait for 1 minute, then add the onions and fry for some time. Add the chilly powder and dhania powder mix well and allow it to cook for a minute. Add the other vegetables and mix well. Wait for the fragrance to release and the vegetables to soften up. Then add the tomato puree. Mix well and add salt. Allow the mixture to cook for a minute. Add 1 cup of water and check consistency. Wait for another 5 minutes before removing from fire. Add the paneer and garnish with coriander leaves. Serve hot.

Aval (Poha) Upma

This is the first dish that i made when i first moved to secunderabad. I had never prepared any breakfast items till then. We were yet to shop, so i decided to make this Aval Upma. I opened up the boxes and took out my new kadhai and got started. The onions, chillies and the peanuts went in fine and were sort of ready. Then i remembered that i had to soak the aval (poha) for some time. So i put it to soak in a generous quantity of water. Waited for 10 minutes. I had seen the aval in my mother's upma as slightly puffed up. So i waited for some more time for it to near the consistency which i had observed. It did not happen so i tried to squeeze out the excess water. This process made the aval even more softer. What finally reached the kadhai was a aval paste. The final product could not be called as an upma, it could only be called as an aval paste. For many years to come i stopped making it. Even till this day my husband always has a dig at me whenever i try out any other complex dishes - "You could do this but what about the aval upma". Then a year back when i tried it out, i realized i had perfected the art. Check out the recipe for the most healthy and easy breakfast that one can get ready

Ingredients

Aval (Poha) - 1 cup

(wash and soak in water for a few minutes, once the water is absorbed and it enlarges strain out the excess water)

Onions - 1 medium size finely chopped

Oil - 2 tblspoon

Green chillies - 3 finely chopped

Mustard seeds - 1 tsp

Coriander leaves finely chopped - 2 tblspoons

Turmeric powder (Optional) - 1/2 tsp

Salt to taste

Method

Heat the oil in the kadhai. When hot add the mustard seeds and wait for it to crackle. Then add the onions and green chillies. Wait for them to brown a little. Add the turmeric and salt. Mix well and then add the aval (poha). Mix well and keep on fire for a 4 - 5 minutes. Remove from fire garnish with coriander and serve hot.

Note: This tastes best when served with a coconut or a tomato chutney.

Bharwan Bhindi (Ladies finger)

A couple of months ago we were invited for dinner by a friend. It was at this dinner that i tasted this dish for the first time. Coming from a south indian family bhindi or Vendakay or ladies finger was a part of our diet on a very regular basis. There is a belief that bhindhi or vendakay as we call it, is very good for the growth of the brain. So invariably the grand mothers and mothers would include more of it in any growing child's diet. you could have Vendakay Curry, Vendakay Roast, Vendakay Sambhar and so on.

The Vendakay Curry was a simple and the most easy dish to make. All you had to do was to wash the Vegetable in water and dry it. Slice it into small pieces. Add oil in a kadhai and when hot add some Mustard seeds, Urad Dhal and Red chillies (as it suits your taste). Add the vegetables mix well and cook with the lid on for a few minutes. Once the vendakay becomes soft then add salt and cook for some more time and serve hot. The variations you could do is to add besan powder to make it crisp, add peanuts, add onions along with vendakay and so on.

This childhood practice continues and this dish interested me a lot. But Bharwan what did it mean? for which i was told by my hostess that it meant stuffed. Jeera powder had been stuffed into the vegetable. But to make it simple she had just added the jeera powder to the dish as a whole and not stuffed it. The taste was great and it was simple. Check out the receipe:

Ingredients

Bhindi - 1/2 kg (washed & cut into 1" pieces with a slit)
Onions - 3 big (grated)
Garlic - 5 - 6 (grated, you can increase the number based on your taste)
Roasted Jeera Powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Mustard Oil for frying

Method

In a kadhai (preferably non-stick) heat the mustard oil nicely till the smell goes away. Add the grated onion, garlic and turmeric and fry till they have crossed the transluscent stage. Then add the Bhindi and mix well. Keep covered on fire till the vegetable becomes soft and is fully cooked. Then add the salt and the jeera powder. Mix well over the flame without closing the lid for 3 - 4 minutes. Serve hot.

Note: The other tip which my hostess gave me was to use mustard oil for cooking green vegetables this gives a good flavor for the dish.

AWED - Middle Eastern Cuisine 2

Bean & Spinach Rice

This is my second entry for this event. Couple of days back i was browsing across as usual when i found an interesting and easy recipe. I would say that it is a version of the many bean dishes that are widely used in Turkey and Greece. I have altered it to suit our palate.


Ingredients

Black Urad Dal - 1/2 cup soaked overnight and boiled
Spinach - 1 big bunch washed well & finely chopped
Garlic - 6 pods finely chopped
Green Chillies - 6 finely chopped
Olive Oil
Salt to taste
Rice - 2 cup


Method

In a pan heat the oil and add the chopped garlic and green chillies to it. Saute till the flavour of the garlic and chillies are released. Add the spinach and saute for a few minutes. Then add the black dal and saute. Add salt to taste. Keep on simmer till done. Add rice mix it well. Serve Hot.

Note: The taste is best when it is hot

AWED - Middle Eastern Cuisine

Visiting a couple of blogs inspired me to participate in this event. This would be my first entry for this event. A very simple and colorful salad. Time tested in my kitchen that has always won some good comments from my guests and family.

Greek Salad

Ingredients

Capsicums (Bell Peppers - green, red and yellow) - 1 each of the same size
Tomatoes - 2 ripe and firm
Cucumber - 1 medium size
Olives - 20 (green, black or a combination of both)
Cilantro - finely cut small bunch

For the Dressing

Olive Oil - 2 tablespoons
Lemon Juice - 1 lemon medium size
Garlic - 2 pods crushed
Salt to taste


Method

Mix all the dressing ingredients in a small bowl and allow it to rest so that the garlic flavor is released. Cut Capsicums into thin round pieces. Remove the seeds and cut the tomatoes into medium size pieces. Cut the cucumber into medium size pieces. You can put in the olives as is it is or cut into into halves. Toss all the cut vegetables into a bowl. Add the dressing and toss it well refreigrate till serving time.
Note: This salad is best when it is served cold. It can be used as a good starter with a curd dip.