Pan Grilled Basil and Garlic Chicken Breast with Wasabi Mashed Potatoes
The subtly flavored chicken breast marries perfectly with the kick of the wasabi mashed potatoes.
Khumb Hariyali Kofta
Koftas made with Mushrooms, Spinach and Cottage cheese in a rich tomato cashew curry.
You have used the packaged stuff while making south indian dishes. Some lucky ones have even got their moms and grandmoms send them the regular stock. How about making your own Sambar Powder. And did you know different regions had their own variations ???
Monday, June 30, 2008
Thursday, June 26, 2008
This particular dish was made one sleepy weekend when I felt the craving for chinese food.
Hot Garlic Chicken
1/2 pound Chicken, cut into pieces
Garlic, chopped - 1 Tbslp
Red Chilli Powder - 2 Tsp
Tomato Sauce - 2 Tblsp
Salt, to taste
Sugar - 1 Tsp
Chicken Stock - 1/2 Cup
Cornflour - 1 Tblsp
Oil - 4 Tblsp
Vinegar - 1 Tsp
Bell Pepper, cut into small pieces - 1
Red Chillies- 2
finely chopped Onion - 1/2
Finely chopped Spring Onion (Scallions) - 3
Salt - 3/4 Tsp
Cornflour - 1 Tblsp
Oil - 1 Tblsp
1. Marinade the chicken with all the ingredients (for marinade), and keep aside for 30 min.
2. Heat 4 Tbsp oil in a wok and stir fry the chicken for 10 min in medium heat. Drain and keep aside.
3. In the same oil add garlic, red chillies and red chilli powder. Fry for 3 minutes and add tomato sauce.
4. Add bell pepper, onion and spring onion. Stir fry for 3 minutes in high heat. Add fried chicken. Stir-fry and add salt, sugar and chicken stock.
5. Mix the cornflour in 1/4 cup water and add to chicken slowly, stirring continuously to thicken the sauce. Finish with the vinegar.
6. Serve with fried rice or noodles.
Addendum : I have had a few requests asking for recipes for Momos. Here's the one I posted quite some time back. It has an okay video shot with a mobile at my friends place whose wife makes amazing momo's.
Sunday, June 22, 2008
Jumbo Prawns - 10
Ginger-Garlic Paste - 2 Tblsp
Vinegar - 2 Tblsp
Water - 2 Cups
Gramflour (Besan) - 50 gm
Cornflour - 15 gm
Onion Paste - 2 Tblsp
Red Chili Powder - 1 Tblsp
Garam Masala - 2 Tsp
Carum Seeds (Ajwain) - 1 Tsp
Kasoori Methi - 1 Tsp
Yogurt - 1 Cup
Egg -1 No.
Lemon Juice - 2 Tblsp
Oil - 2 Tbslp
Salt - To Taste
Method- Pre-Preparation -
1. De-shell, devein & wash prawns under running water.
2. Mix Vinegar, water & ginger-garlic paste. Soak Prawns in the paste for 10 minutes. Drain.
3. Mix all ingredients for the marinade.
4. Marinate the drained and dried prawns in the marinade for 30 mins.
1. Heat the tandoor, oven, grill or microwave.
2. Skewer the prawns. Baste them with oil.
3. Roast on slow heat.
4. Serve Hot sprinkled with chaat masala and alongwith Mint Chutney.
Note: Keep turning prawns to ensure they cook evenly on all sides.
Baste with oil when half done.
Friday, June 20, 2008
My two posts last week were fairly controversial and they elicited a wide range of emotions from all those who did comment. I loved it, and would really want to do it again. Watch out for me trying to ruffle some more feathers.
Work has been demanding and exciting both. Home front is much the same as work. Thinking of doing some justice to my other hobbies as well now that everyone in the household is busy with their lives.
My weekly selection this time is a little different. It's in the form of a menu that you can cook up or take your pick and only cook the ones you want to :)
Hope you like this selection for the week. Also, check this post on how to taste Olive Oil.
Thursday, June 19, 2008
Getting back to the dish for this post, Sambar is a delicacy, both in Chennai and in our home. Infact, they have a course which consists of Sambar with rice that is had after a course of Rasam with rice and before a course of Curd with rice.
Sambar is an extract of Thuvar Dal (Pigeon Peas) soured with tamarind. However, certain regions also use other souring agents like tomatoes. It is called Pulusu in Andhra and Huli in Karnataka. There are various types of Sambar that exist too. There is the Keerai Sambar, which has prawns added to it, then we have the Rayar Sambar which is green in colour and is extremely common in places like Thanjavur and Kumbakonam, we have a buttermilk sambar and we have the Vengaya Sambar which is made with Vengaya (shallots). There are many more versions that exist.
Personally, I love the Kannadiga style of Sambar and on weekends at the golf course where it is served, I polish off a bowl or two of it.
Thuvar Dal ( Split Pigeon Peas), boiled and mashed - 150 gms
Shallots / Madras Onions, peeled and skinned - 100 gm
Asafoetida (Hing) - 1 Tsp
Curry Leaves - 6-7 Sprigs
Tamarind - Lemon Sized soaked in 4 glasses of water
Dried Red Chillies - 4
Chana Dal (Bengal Gram) - 1 Tblsp
Corriander Seeds - 3/4 Tblsp
Mustard Seeds - 1 Tsp
Turmeric powder - 1 Tsp
Red Chili Powder - 1 Tsp
Salt - To Taste
Oil - 2 Tblsp
1. Heat Oil in a pan.
2. Fry Dried Red Chillies. Add Bengal Gram and Corriander Seeds. Fry for 2 minutes.
3. Coarsely grind them.
4. Heat oil in a wok. Add mustard seeds. When they begin to crackle add curry leaves and asafoetida.
5. Add in the shallots and fry for 2 minutes or till Shallots turn transparent.
6. Add in the tamarind pulp alongwith Asafoetida. Add turmeric powder and let it boil for 3 minutes.
7. Add the powdered red chilli, bengal gram and corriander seeds paste and salt.
8. Add in boiled mashed Thuvar Dal.
9. Bring to a boil and simmer for 5 more minutes. Add in the curry leaves.
Addendum : I visited Mahabalipuram and not Mahabaleshwar. Thanks to Bhags for pointing it out.
Tuesday, June 17, 2008
Last weekend though was different. Sri J had put down his papers and was finally moving back to B'Lore. Naturally for being a great guy to have as a part of your team and making his life miserable right through, it was but natural to have his sending off at my place. With a great stock of spirits, mixers and a great crowd, cocktails had to be the norm. My crystal collection though was locked up after the glass breaking incident the last time we all got together. Sri J had been the culprit though he still maintains he didn;t do it (Sri J, I told you I'll post this). It was a wild party that only got over at the Kakatiya Sheraton in the morning, with some having the breakfast and the rest feasting on the yum! Chocolate mousse.
Getting back to screwdrivers, It got its name allegedly in the 1950's for oil riggers in mid-east who couldn't find stirrers, so they used their screwdrivers to stir this drink. Some also say it is named so because of the screw (orange juice) and the driver (Vodka). Ideally the next time you feel like having a drink, fix yourself a nice cocktail and figure out the story behind it. Screwdrivers have a whole varied variations to it, from mocktail ones to the very potent ones. Here's a list of them. There are some personal variations too. If you have any, feel free to lemme know and I'll fix myself one of those.
The Original Screwdriver
Glass - HighBall
Vodka - 60 ml
Fresh Orange Juice - 150 ml
Garnish - Slice of Orange
1. In a chilled HighBall glass, pour vodka and orange juice over ice.
2. Garnish with slice of Orange. Cheers !
Kentucky Screw Driver
Substitute the Vodka with Bourbon. Also goes by the name of Black-Eyed Susan and Yellow Jacket.
Vodka - 1 Part
Orange Juice - 2 Parts
Mix the same way as the screwdriver.
Glass - Collins
Vodka - 30 ml
Orange Juice - 120 ml
Galliano (Herbal Liqueur) - 15 ml
1. Pour Vodka and Orange Juice into a collins glass over ice cubes and stir.
2. Float Galliano on top with a spoon. Serve.
Variations of the harvey wallbanger exist. If you replace Vodka with Tequila, it becomes a Freddy Fudpucker. If you double the quantity of orange juice, quadruple the quantity of Vodka and triple the quantity of Galliano and serve in a beer mug, its called a Harvey Wall Climber. If you replace Orange juice with Milk, it will be called Harvey CowPuncher (I personally will never try that).
Substitute Vodka with Southern Comfort in the original Screwdriver.
Slow (Sloe) Comfortable Screw
Substitute the vodka with Sloe Gin in the original screwdriver.
Replace the Orange Juice with orange soda ( say Fanta).
Substitute Orange Juice with Tang in the original screwdriver.
Replace Orange Juice with Blue Gatorade in the original screwdriver.
It's also called Vaderade.
Glass - Shot Glass
Chilled vodka - 30 ml
Cut an orange wedge and coat with superfine sugar. Keep aside.
1. Pour Vodka into the shot glass.
2. Drink the vodka in one shot.
3. Bite into the sugar coated orange wedge.
Very Screwy Driver
Glass - Collins
Vodka - 30 ml
White Rum - 15 ml
Tequila - 15 ml
Gin - 15 ml
Orange Juice - 150 ml
1. Pour all ingredients over ice in a collins glass.
2. Serve (Hic!)
Screwless Driver (Finally a non-alcoholic one)
Glass - Highball
Ginger Ale - 45 ml
Orange Juice - 150 ml
1. Mix over ice in a highball and serve.
Monday, June 16, 2008
Here I go with this week's collections with a promise that there will be more of my usual stuff apart from this very soon.
2. Red Wine & Tomato Lamb Stew - Truthfully, the photo reminded me of Roganjosh.But this is tasty, healthy and full of flavor. A good combination of lamb, wine and chickpeas. I would ahead a little curry powder to get that bite and work up a sweat.
3. Meatballs : This is a great concoction cooked up by Melissa. The use of Harissa is sure to set tongues on fire. Made some Harissa for myself last month and it was fiery. If you are making Harissa yourself be sure to add Carum.
4. Napa Cabbage & Pork Steamed Bun ( Choy Yoke Pau) - Have always wanted to know how to make steamed chinese buns, till I hit jackpot with this recipe. You can use mutton mince or chicken mince if you don't want Pork.
5. White Chocolate Mousse with Green Lemon - A perfect way to round of the weekly selection. A delicate dessert that is easy to make. I must say I was a little confused on the green lemon part though. Please add in some rind of green lemons into the mixture.
Sunday, June 8, 2008
So, without wasting any more time, here are the 5 must see for the week. Now I could not miss this for anything, could I ?
1. Tea Sauce - Scouting around for some recipes involving the use of tea, I came across this recipe. Fairly versatile and can be used for marinades and as a dipping sauce. Would go excellently with some Drums of heaven or maybe use it for your chicken wings next time.
2. Rose Tea Rice Pudding - Now this has got exotic smeared all over it. It looks great esp. the rose buds and must taste good too. I'm trying to get my hands on some rose tea, so the next time someone travels to China, I know what to get myself, and yes! after sampling the tea on its own, this is what I'll try out. I guess, I'll use regular milk instead of soy milk.
3. South American Fishcakes - An amazing fishcake recipe by the master of the kitchen himself. I've always loved watching Jamie Oliver because of his connect and his ability to take the simple and make it look so exotic ( yet simple to make). This one is a damn good variation that I'm bookmarking for my next bash. I'll also throw in some cilantro and bell pepper to this.
4. Banana Lemongrass & Coconut soup - This is a great site with some great recipes and insights into different chefs. All the dishes were great be it Tuna Tartare to inspiration ( a delicate blend of chocolate and sea salt). I chose this one because it was a great combination of so many tastes, cuisines and ingredients one never thought could be married together in one dish and that too a soup. Prepared by Chef Ashley James at the Gardens at Four Seasons, this one is a real winner.
5. Puritan's Pride - A great refreshing non alcoholic mocktail. Must try for those sunday afternoon parties ( that's unless you are having beer :D). The cranberries, ginger and cider would be a whacko combo. Saving up for my wife.
Parting Notes :
A great article on testing meat for doneness and another one on the right way to shell peas. Surprisingly, bought back old memories from college. I still follow the same guidelines as in these articles and as I was taught decades ago (only 1 ).
One whole week without awards is killing me. Actually thanks to all you readers guess I'm a little spoilt by now :) ...though the bloggers choice awards option is still open. All you need to do is click the link and search by my blog name. :))
Sunday, June 1, 2008
Jumbo Prawns(shelled, deveined and cleaned) - 9
Kokum Syrup - 1/2 Cup ( You can substitute with Tamarind)
Garlic Paste - 2 Tblsp
Ginger Paste - 1 Tblsp
Red Chilli Powder - 2 Tsp
Turmeric Powder - 1 Tsp
Garlic Cloves, chopped - 4
Onion Paste - 1 Cup
Green Chillies, chopped - 2
Cilantro, chopped - 2 Tblsp
Coconut Milk - 1/2 Cup
Water - 1 1/2 Cup
Salt To Taste
Oil - 2 Tblsp
1. Marinade the prawns in Kokum, ginger garlic, red chilli powder,salt and turmeric powder.
2. Heat Oil in a wok. Add Garlic and let it brown slightly.
3. Add in the onions and fry for 3 minutes or till they turn translucent.
4. Add in the prawns and fry for a minute.
5. Add in green chillies, cilantro and coconut milk, followed by water.
6. Bring to a boil.
7. Serve hot with rice.
Footnote: Now everyone pairs food with wine/beverages. Here's my take on it. I'm gonna sample food with music. Have this dish listening to sleepwalker (wallflowers) followed by Otherside(Red Hot Chili Peppers) ...tht's wht I did .....the feeling of satisfaction was heavenly!