Friday, February 29, 2008

Aloo Tamatar - Ode to Potato AND Potato Feast

DSC02615 Like Sig, I must say its been raining Potatoes in our food blogosphere. Well, all due respects to this ever versatile root vegetable. It has feed billions of us in every part of the world. Its gr8 to celebrate 2008 as the International Year of Potato. And I can fill pages with the memories of this root. Honestly I'm a potato freak. You give it to me in any form(except the North American Mashed Potato, I don't like the flavour of the spices that go into it) I would happily eat it. I also observed that they don't go well with dhall curries, especailly with the texture part. In my home back home, we never added these in sambar etc, but I know many South Indian states make this combo.
So ode to Potato!!!! Yes, yes with all those carbs, starch and the weight that comes with it, I would love to work out to shred those extra pounds rather than give up on these pretty potatoes. OK now they are not so bad, they are a pretty good source of Potassium.
Read more on Potatoes here.

Growing up Potatoes were one, that I would eat without hesitating. The day they was on the menu I would be at peace. I Wish to post most of my potato recipes in my space in coming future.

For now, one easy and common dish that my grand mother use to make and I adapted is Potatoes cooked with Tomatoes or Aloo Tamatar(Hindi), Bangaladunpa tamata(Telugu), and Takali Urulaikizhlangu(Tamil).

DSC02641This preparation goes well with Poori, Dosa, Chapathi/Roti, Veg Pu lav,Fried Rice or even with just toasted whole wheat bread slices.

Potatoes - big - 5 - 6
Tomatoes - 3-4 or Tomato Puree/Crushed Tomato - 1 cup or Tomato Paste 3-4 Tbsp
Oil - 1 tbsp
Mustard - 1/4 tsp
Onion - 1 small (Increase to 2 if you want more gravy)
Green Chillies - 3 slit
Curry leaves - 1 rem
Chilly powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Salt - to taste
Coriander leaves - a small bunch

Remove Potato skin and cut into medium size cubes.DSC02623 (2)
Add oil in a heated Kadai/Skillet, allow mustard to splutter and then add cut onions, green chillies, curry leaves and saute till onions turn slightly brown.
Add Potato pieces, all CCC powders, salt, and mix well to give an even coat of all ingredients.
Sprinkle some water and cover with lid to cook the potato in steam for about 15- 20 minutes.
Keep mixing periodically and add more water if required.
Once the potato is almost cooked add the tomato puree, mix well.
Cook for another 10 minutes or till potatoes absorb the tomato flavour into them.
Add finely chopped coriander leaves just before removing from heat.

This goes to Ode to Potato, an event by Sra, and Potato Feast by hosted by DK of Culinary Bazaar

Thursday, February 28, 2008

Cake B4U Bake - Click Flour

Click2 Celebrating 'Family day'(New Holiday declared in Ontario from 2008) on Feb 18th, I baked this cake. This is actually Raisin Walnut Coconut Cake. As the Click theme for this month is "Flour", clicked this picture after adding some color to the flour batter and before I could add the my garnish and bake it.

So this is my entry, for Bee and Jai's Click event.

Just wanted to share that I do not send my entries to this click event to win any badge. Cause I'm not clicking my pictures from a winner's preparation. May be that time will come soon. As of now if I have some thing ready I just participate, to support and to encourage others. Cause if we don't send our entries how will the winners become special.

Wait and Watch for this Raisin Walnut Coconut Cake Recipe......

Wednesday, February 27, 2008

Lemon Rice - JFI Lime

DSC02561 Sending 'L' for Lime, Lemon Rice for This Month's JFI - Lemon, hosted by Coffee, created by Indira of Mahanandi

Check for recipe Here

Monday, February 25, 2008

Slow Cook Chunky Meat and Veggie Stew

MS1 With our ever busy schedule, when it comes to cooking a meal, most of us are always on the look out for something quick and healthy without comprising on taste. Slow cook meal is a remedy here. As I was experimenting with different kinds of slow cook meals I came out with this one.

Since I've used Star Anise here as one of the main spices thought this can contribute to this month's Think Spice - Star Anise, which is a monthly food blog event created and hosted by Sunitha.

Since this makes a complete meal, with protein, veggies and carbs, so this qualifies for Meeta's Monthly Mingle for this month's Theme - One dish Dinner.

Meat and veggies:
2 Lb - Choice of any Chunky Meat with Bones
1 lb - Carrots, beans, Peas, Lima beans, potatoes cut into big chunks
4 stars - Star Anise
3 Cloves
2 Cardamon
1 Cinnamon Stick
1/2 tsp Funnel seeds
3 Bay leaf
1 Tbsp oil
1 big Onion chopped
2 big Green Chillies slit
1 Tbsp Ginger Garlic paste
1/4 tsp Red chilly powder
Salt to taste.
For Gravy:
1/2 cup Tomato Puree
1/4 cup Apple Sauce
1 Tbsp Worcester Sauce

Heat oil in a large pot add all the spices one by one saute till color changes and flavours comes out.
Add Onions and chillies, saute for 2 minutes.
Add ginger garlic paste, saute
Add the meat and the chilly powder and salt, mix well.
Add the all sauces, simmer for 1 hour on a regular oven or transfer into a slow cooker crock pot and cook for 2 hours before adding the veggies.
At this time remove any excess fat/oil from the meat, just before you add the veggies.
Slow cook for another 2 hours.
Check for the softness of the meat. If meat attains the stage where it can easily be separated from the bone, the stew is almost done.
The vegetables will be well cooked in this time.
Again remove any excess fat from the bones.
Serve into stew bowls and garnish with finely chopped cilantro.
If desired you can eat with cooked rice or a slice of fresh italian bread.

Wednesday, February 20, 2008

Baby Eggplant and Salted Dried Fish Curry

WEP-DF4 To those of us who eat Dry salt fish this is a real delicacy..I always enjoyed the salted Dry King Fish when my mom or Grandmothers cooked. My mom used to simple fry it, with chilly powder and it used to taste so gr8 with hot rice and sambar or dhal.

My Grandmother usually cook it with Eggplant/Brinjal to make a thick gravy or add it in Egg gravy. For those who like Salted dry fish will surely know the taste I'm talking about.

Though many NV do not eat dry fish, just because of it pungent smell. But Salted dry fish(English) or Karvadu(Tamil), Uppuchapa(Telugu) can be made delicous if cooked in the right way. Selection of fish is very important here. Usually ithe best one is a bit more expensive than the regular raw fish. But if you want quality, no comprise on price. And adding a selection of our indian masalas this can be a dish that ppl always look forward to eat.

WEP-DF2 This is one of ways I make it.
8-10 - Whole Baby Eggplants
1/2 lb - Salt Fish Dry (Soaked in water for 1 to 3 hours, to make it soft and remove access salt by rinsing thoroughly)
1 - Tbsp Oil
1/2 Tsp Mustard seeds
1 Big Onion chopped
1 Reem of Curry leaves
2-3 Green Chillies
1 Tsp Crushed garlic or Ginger Garlic paste
3-4 Tbsp Crushed Tomatoe puree or 1 whole tomatoe chopped
1/2 Tsp Chilly powder
1/2 Tsp Cumin powder
1/2 Tsp Coriander powder
1/4 Tsp Turmeric powder
Salt to taste
Garnish - A bunch of Coriander leaves finely chopped

Heat oil in a Kadai, add mustard seeds
After mustard splutters add chopped garlic, fry a little and then add the green chillies, onions, curry leaves and keep stirring till onions are cooked.
If adding ginger garlic paste add it now, and you can omit the crushed garlic step. Keep stirring to see that the ginger garlic paste does not stick to the bottom of the vessel
Add washed and slit baby Eggplant and fry for about 2-3 minutes till the they start changing color.
Add the cleaned soaked salt fish dry, tumeric powder and fry again for 2 minutes. Or till all the dry fish smell is gone and the a pleasant oroma starts.
Now add the Tomatoes chopped or the tomatoe puree and cook for about 1 - 2 minutes.
Add all the other powders and salt, mix and cook another 2 minutes or till the mixture leaves the container.
Now, add 1/2 cup of water to enable the ingredients to cook, cover and cook till Eggplant is soft.
Add more water if required in this process.
Once Eggplant and dry fish are cooked add the coriander leaves and remove from heat.

Serve hot with hot rice and sambar.


Friday, February 15, 2008

Guessing Game

WEP-DF3 Hi Foodies,

I know you can see the baby eggplants in the bowl...but can you guess what the other ingredient is?...Thanks

Ok girls..the other ingredient is "Salted Dry Fish"

Thanks for guessing all you beautiful foodies.

Friday, February 8, 2008

Cabbage Fried Rice

CFR1As I mentioned in my previous post here is the recipe for Cabbage Fried Rice. I love cabbage in fried rice and noodles.. I do cook cabbage with tomatoes and pepper, with potatoes or just along with other vegies when I bake or stir fry. But most of all I enjoy cabbage in stir fry noodles or fried rice. You can add other vegies also in this fried rice. But I wanted the real flavour and taste of cabbage to dominate so I did not add any except for some chopped carrot. And off course added some scrambled egg too..You can omit this if you are strictly a vegan.

As I already posted we enjoyed this fried rice with the deep fried breaded shrimp.
bp-cfr4 Ingredients:
1 lb Cooked Basmati or Regular Rice(Ponni or Masoori Raw Rice)
2 cups chopped cabbage
1 cup choice of other vegies (Carrots, beans, etc..) chopped
2 Eggs Crambled(optional)
1 Tbsp Cooking oil
1 big Onion cut length wise
4 Green Chillies slit into half.
1 Tsp Ginger Garlic Paste
2 Tbsp Soy Sauce
1 Tbsp Teriyaki Sauce
1 Tbsp Chilli Garlic Sauce or plain Chilli Sauce
A pinch of China Salt
1/4 Tsp Black Pepper powder
Regular salt to taste
Finely chopped coriander leaves to garnish
CFR2 Procedure:
In a Skillet, heat oil, add Onions, Chillies and fry till Onions are little cooked and yet crisp.
Add Ginger Garlic paste, fry a little.
Now add the Chopped Cabbage and other vegies(if using),some salt and cook for 5 mins or so, without losing the crispness of the cabbage and other vegies.
Now add scrambled egg if using.cfr5
Add the china salt(Ajinomoto) and all the sauces, saute.
Add the precooked rice, more salt, and mix well.
Add black pepper powder and mix again.
Garnish with Coriander leaves and remove from heat.


Friday, February 1, 2008

Deep Fried Breaded Shrimp

bp-cfr2 There is'nt any of us who visit the Chinese buffet or restaurant and wouldn't serve or order for deep fried breaded prawns/shrimp. Cause I'm not a restaurant freak, always wanted to try these at home... and finally made it, and got it right the first time.

bp1 Ingredients:
bp31 lb Jumbo Shrimp,Deshelled,tailed
1 cup Flour,
1 Egg beaten
1 Cup Japanese Bread Crumbs, (Avialable in Asian Stores)
(Please do not use the regular bread crumbs or should I say Bread powder)
Salt and pepper to taste
1/2 tsp Lemon Pepper (Optional)
Oil for deep frying.
Sauces (Optional)
1 Tbsp Soy Sause
1 Tbsp Oyster Sause
1 Tbsp Worcester Sause
1 Tbsp Teriyaki Sause


BP-CFR1Make a marinade with the sauces if using. Keep aside
Add salt, Black pepper, Lemon Pepper (if using) to the shrimp to coat them well.
Now add shrimp to the marinade, keep aside for 10 minutes or so.

Heat oil in deep frying pan.
Now take each shrimp from the marinade, coat it first with Flour, then Egg, and finally with bread crumbs.
Deep fry in hot oil, for 5 minutes or so.
Drain from oil and serve with choice of your sauces.

What can be more comforting food than these breaded shrimps. Therefore I'm sending this to Meeta, who is hosting the Monthly Mingle - Comfort Foods.

This can be an Evening snack, Starter or even go with the main course with some seasoned rice. We enjoyed these with the Cabbage fried rice.

I'll post the Cabbage Fried Receipe next.