The wandering and the wondering mind...

Not sure about the logic bit but the mind often wonders and wanders about. Toh socha 'chalo use bhi mauka diya jaye!' So I was wondering... did my mind first wander and then start wondering about why, when, who???? or while wondering about the why's and what's did it wander away to a point of no return??? No am not talking crap.. Am talking distractions!!

Indo-Chinese Fried Rice

The rich flavour of chicken stock gives this fried rice its appetizing gloss, aroma and a "I cannot stop at one helping" taste!

You will need these..

For 5 cups of stock:

500 grams chicken

2 teaspoon Salt

1 teaspoon Pepper

3 Bay leaves

For fried rice:

2 and half cups of basmati rice (soaked for 1 hour before cooking)

300 grams of mixed vegetables of your choice (cube carrots, onions, capsicum, and shred cabbage)

2 green chillies chopped

3 spring onions chopped

2 tablespoon soya sauce

2 tablespoon tomato ketchup

1 tablespoon vinegar

1 tablespoon oil

1 teaspoon tobasco sauce

The procedure:

First wash the chicken well. Prepare the stock by boiling chicken with bones in 6 cups of water, salt, pepper and bay leaves.

Collect 5 cups of stock and cook the rice in it. Do not add any more salt as there is enough in the stock. Once cooked spread the rice on a tray and let it cool so that the grains retain their shape when mixing with sauce.

Shred the boiled chicken and keep aside.

Simultaneously you can start preparing the vegetables and sauce for the rice. Heat oil in a pan, saute onions and green chillies for 2 minutes. Then add the vegetables and stir fry for another 4 minutes. Now add the sauces and vinegar and finally the shredded chicken. Check for salt and add only if needed.

Once the rice has cooked mix the sauce into it evenly. Warm it again just before serving.

Variation:

For strict vegetarians substitute chicken stock with vegetable stock using the same procedure; simply semi boil the vegetables you plan to use with the rice.

Paneer Puffs

These are the most delicious puffs I have eaten till date! I like to call the masala 'When China meets Goa'. Yes yes I will tell you why... In my Prawn n Corn recipe I had used Rechad masala which is a typical goan masala. This time I combined it with a Chinese sauce called Hoisin (http://en.wikipedia.org/wiki/Hoisin_sauce) and trust me they make a great couple! ;) While Rechad is a red, spicy sauce, Hoisin is a brown sweet and salty sauce, so they kind of compliment each other. And to top it like most of my recipies this one is also very easy.

You need, (for 4 puffs)

Puff pastry sheets (you will find these in the refrigirated section of your supermarket)

1 medium finely chopped onion

Half a bell pepper, sliced or chopped

180 grams of grated paneer

1 tablespoon of Hoisin sauce

1 tablespoon of Rechad masala

Get started....

In a mixing bowl combine all ingredients and mix well. When adding the sauces, add less than a tablespoon. Mix well, check the taste and add more only if needed. Turn the oven on to preheat at 220 degrees C. Now cut the pastry sheets into about 31/2 inch squares and slightly fold it at the diagnal such that the square gets divided into 2 triangles. Add a spoonful of the paneer mixture onto one triangle, fold over and seal the ends using a fork. Once all the puffs are done the oven will be ready for baking. Place the puffs on a tray with baking paper and palce it over the middle rack and let it bake for about 15 to 20 minutes at 200 degrees C. Take them out of the oven, let them cool to room temperature and they are ready to be served.

Wat can I get you?

I have been doing a lot of stuff to decorate our living room and bedroom and even the passageway, but I realised our kitchen was feeling a bit left out. So I got some paper and colours and made this!

Materials needed are, (size of cardboard and paper depends on your preference)
Recyclable cardboard (I used thin but firm cardboard from clothes packaging)
Colourful gift wrapping paper
Pattern
Scissors
Box cutter
Glue
Satin ribbon
Black Acrylic paint
Paint brush and palette
Gluetack or two sided tape

Follow these step by step instructions:
Select a pattern you want to draw. Draw it out on the piece of cardboard. The outline is important so don't bother about the details.

Now using a box cutter cut the figure carefully. Paint the figure black and leave it to dry.

Get back to the cardboard. Cut a piece of gift wrapping paper to the size of the cardboard and stick it to the back of the cardboard with glue. Remember the blank side of the gift paper must be seen from the back and the printed side from the front as in the picture.

Cut a piece of ribbon which you need to stick along the waist line on the main cardboard.

Cut a piece of gift paper in the shape of an apron and stick it on the silhouette.

Cut another piece of ribbon to make a small bow and stick it at the waist side of the silhouette.

Now to slightly elevate the silhouette use either little bits of cardboard or gluetack or two sided tape and place it over the cardboard as shown in the picture.

Now the final task is to paint the words “Wat can I get you?”

Paste in on your kitchen wall or door using cellotape Or frame it!

Mangy Chicken Curry

This is one curry you will find in the menu of every Manglorean family during a special occasion. Traditionally this recipe is called “kunkdachi kadi” with “narlacho roce”. Kunkod = Chicken, Kadi = curry, Narl = coconut, Roce = milk/juice. My husband is a die hard fan of this dish! And so far where ever it has been served guests have not stopped licking their fingers. My mum has been an expert at cooking this and now her daughter has her own quick version which doesn't compromise on the taste even 1%. I taught my husband to cook it last Sunday and he now says that “this is the easiest and tastiest chicken curry' one can make. It can be served with idli, dosa, steamed rice, kori roti (crisp rice papad like sheets that one can buy from a manglore store), and just about anything.. If you are vegetarian substitute chicken with soya chunks &/or potatoes.

You will need (for 4 persons)...

(Tips when cooking chicken:

If you are using chicken which has been frozen, let it thaw in a bowl with room temperature water at least 2 to 3 hours before cooking.

Make small slits on the chicken pieces so the curry seeps into the meat while cooking)

1 kg chicken – deskinned, cleaned and cut into medium size pieces

Oil – 1 tablespoon

Ginger garlic paste – 2 teaspoons

4 medium size onions – finely chopped

Tomato puree – 4 tablespoons/ 3 medium size tomatoes - chopped

3 medium size potatoes – each cut into 4's

Masala's:

Red chilly powder – 1 to 2 teaspoons heaped, you may add as per your taste

Jeera/Cumin powder – 1 teaspoon heaped

Coriander powder – 1 teaspoon heapeed

Turmeric – 1 teaspoon

Salt to taste

Coconut milk powder – 3 tablespoons/ thick coconut milk – 2 cups

Process..

In a cooking pot heat oil and add chopped onions and ginger garlic paste. Add a little bit of salt to help the onions cook faster. Ensure that the heat is on medium or it'll burn the onions. Once the onions are soft, add the tomato puree and mix well. After about 3 minutes add all the masala's except salt. Mix once and add the chicken and potatoes. Mix well, add about 2 cups of water and let the chicken cook covered for about 20 minutes. It may take more or less time depending on the quality of the chicken. For me it takes 15 to 20 minutes. Once the chicken is cooked add the coconut milk and salt (remember you had added a little salt when the onions were cooking) and stir well. After about 2 minutes turn off the heat.

I guarantee you will want to grab a bite that very minute! :D

Kaali Daal

Dal's that accompany rice are often so underrated although they are healthy and easy to cook.. Try this recipe which goes great with steamed rice or chapatis.. This recipe is specially for my friends who have just started their experiments in the kitchen and asked for quickies. For this recipe I use the cooker method just like I did for Chole.

This is what you need for 4 persons:

Green or brown lentils/ masoor dal (green/brown) – 2 cups (soaked for at least for 3 hours)

Oil – 2 teaspoons

Jeera/cumin seeds – 1 teaspoon

Garlic chopped – 3 pods

1&1/2 onion – sliced

Garam Masala powder – 1&1/2 teaspoon

Curd – 2 cups

Lime juice – 1 or 2 teaspoons

Salt to taste

The process..

Heat oil in a cooker, add garlic & cumin seeds, and saute till they turn slightly brown. Now add the lentils, garam masala powder and enough water to pressure cook the dal. This would take approximately 3 cups of water and 12 mintues of cooking time. However like I have mentioned in other recipes cooking time differs based on the types of stove, cooker and the quantity of ingredients. Once the dal is well done add lime juice, curd and salt and mix well. Dal is ready in mintues.. Ting ting!! :D

Chole

A simple yet mouth watering dish that goes well with chaptis, puri, bread and rice. Its a good accompaniment for any meal. At the same time its also one of those preparations that require a little extra preparation! The chick peas need to be soaked in advance overnight to ensure they boil well.

You will need (for 4 persons):

Chick peas – 2 cups (soaked overnight)

2 medium sized onions chopped

1 and half cup tomato puree/ 2 tomatoes finely chopped

1 tablespoon oil

Chole masala (Everest) 2 teaspoons

Coriander powder 1 teaspoon

Red chilly powder 1 teaspoon

Ginger garlic paste 1&1/2 teaspoon

Kasuri methi/dried fenugreek leaves 1 teaspoon crushed

Amchur powder 3/4teaspoon (limejuice/chaat masala powder will also do)

Honey 1 teaspoon

Let's cook...

I do the entire process in a pressure cooker. This way I don't need to cook the chana separately and the gravy blends really well and one can't tell onion from tomato! But remember place the lid and weight only when instructed!!

Pour some oil in a pressure cooker and let it heat up. Now saute the onions with a little salt till they are soft. Add ginger garlic paste, then the tomatoes. Mix well and add all the masalas (chilly, coriander, chole, amchur powders) and chole. Mix again and after about 2 minutes take some kasuri methi, crush it between your palms and add to the gravy. Finally the honey! Add enough water to cover the chana, approximately 3 cups. This is the time when we put the lid of the cooker and let it cook by itself on medium heat. The cooking time will differ depending on the type of cooker you are using and amount of chana. For this quantity it would take around 20 minutes.

Please take extra care to ensure that the lid and weight have been placed correctly. Open the lid only after all the steam has cooled.

All one needs to do now is check if the salt is enough and then... ATTACK!! :D