Friday, April 30, 2010

Saucy Meat Balls

mb2 And finally it was "Chennai Super Kings" that made it for this IPL season 3. Somehow I missed the first two seasons of IPL..but this time absolutely enjoyed watching them and all the more overjoyed to see "CSK" make it to the finals and become the winning champions..Each time CSK took a wicket in the final match against "MI" I was so thrilled, as I was cheering Captain Dhoni's team. Wish NDTV aired more of the winning moments of the CSK rather than showing the Lalit Modi IPL controversy.

For those who are not familiar with is a short write up..

IPL(Indian Premium League) cricket is a very famous cricket tournament going on for 3 years in India..where there are 8 teams representing 8 different states from India and also owned by VVIPs in which each team has players from all over the world..and instead of playing for the usual 50 overs, the game is played only for 20 overs for each side and finished in 3 know more please click here. the IPL fever fades off..its the ICC T20 fever raising up now..Hope our Captain Dhoni's team does well in SA too.

Watching the various players from all over the world play in unity as one team in phrase would flash my mind "International Integration".

So much so as we who migrated to this western world, try to integrate our traditional home cooking with flavour of this make some difference and have some spice, trying a twist like these meat balls in a variety of sauces gives color to our platter.

This is one quick and easy method to have a treat of meatballs with no effort.

mb3 Ingredients:
1/4 Pkt( around 20) frozen Meat Balls (Italian flavour)
1 Tsp Olive oil or use PAM
1 tbsp ginger garlic paste
A sprinkle of Pepper powder
Salt to taste
1 tsp Worcester sauce
1 tsp Teriyaki sauce
1 tsp Soya sauce
1 tsp Oyster sauce
3 tsp Tomato sauce
Garnish :
Coriander finely chopped

Procedure :
In a wok heat 1 Tsp of oil and add ginger garlic paste.
Saute' for a minute then add the meat balls and saute for 2 minutes.
Add salt.
Add all the sauces and give it a nice mix to evenly coat the balls with the sauces.
Saute more till the raw smell of the sauces is gone and the meat balls absorb the sauces.
Remove from heat and garnish with coriander
Serve with fried rice or salads.


Saturday, April 17, 2010

Radish Tomato Curry

Mooli Tamatar/Mulangi Tamata kura/Thakali Mulangi Kuttu

CRT1 Its being a challenging task to keep up with my weekly recipe posts with a new born at home. It just looks that I and hubby are on the go all the time. Living in the east coast where we experience the 4 seasons very distinctively..after an ever light winter in the history of Toronto, finally we can say "Spring has Sprung" and so to make life more busy, its time for a spring cleaning..packing up winter clothes, unfolding spring and summer ware. Finally I was able to type a recipe and make this post out.

Radish is one of my favorite root vegetables growing up. They are grown in many varieties and colors. Wiki says radishes, like other members of the cruciferous family (cabbage, broccoli, Brussels sprouts), contain cancer-protective properties. They also help to maintain a healthy gallbladder and liver, and improve digestion. Radish greens are excellent source of vitamin C, calcium, and protein. Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium and copper. Also not mounting on calories, these can be diet friendly.

Fresh radish roots contain a larger amount of vitamin C than cooked radish roots. Due to its pungent flavour, I always prefered cooked radish, either add them in sambar(a sputh Indian lentil stew) or in my house mostly it is prepared in this method . Back home we get radish along with its green leafy stems(Daikon variety, white in color). I was not so fond of its stems so used to remove them from my plate and eat the root and leaves. Most of all I used like the flavour of this dish whenever my granny prepared it.
CRT2 Ingredients:
Radish - 1 lb;
Oil - 1 tbsp
Mustard - 1/4 tsp
Onion - 1 small
Green Chillies - 3 slit
Curry leaves - 1 rem
Home made Chilly powder - 1 tsp
Tomatoes - 3-4 or Tomato Puree/Crushed Tomato - 1 cup or Tomato Paste 3-4 Tbsp
Salt - to taste
Coriander leaves - a small bunch

CRT3 Procedure:
Gently scrape the skin on the radish and cut it into 1/2 inch cubes.
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 radish, chilly powder, salt, and mix well to give an even coat of all ingredients.
Sprinkle some water and cover with lid to cook the radish in the steam for about 15- 20 minutes. Keep mixing periodically and sprinkle more water if required.
Once the radish is almost cooked add the tomato puree, mix well.
Cook for another 5-7 minutes or till radish absorbs the tomato flavour.
Add finely chopped coriander leaves just before removing from heat.
Serve this with rice,