Quick Fish Fried Rice

The left-overs got a make-over.
It tasted perfect. So here I am, sharing what evolved into this usable recipe.. It takes about 5 mins start to finish.

The main hero here is that leftover oil in which you fried fish a minute ago

• I assume your oil will have those marinated spices left behind after frying fish, becoz thats why no other spices are added here below
• In a hot pan, add 2 to 3 tbsp of that what-can-I-do-with-it oil
• Add whole garam masala
• Optional: Fry ginger-garlic-cilantro paste (1 Tbsp)
• Fry 2 slit green chillies (reduce if adding chilly paste)
• Increase the heat (high heat)
• Optional: Add 1 tsp of Chilly paste and fry for few seconds
• Optional: Add 1 tsp of Soy Sauce
• Toss 1 cup of cooked rice (left overs welcome)
• Stir rapidly to coat the rice with the oil/sauce
• Sprinkle salt (if using left over oil, use less salt as oil might be salty)
• Sprinkle pepper
• Toss in some little pieces of fried fish
• Fry the rice for another minute
• You can add some scrambled eggs to the make-over mela
• For garnishing, you can add cut green grapes or pineapples & cilantro
• Important: Serve without mentioning the leftover - makeover story ;)

Channa Masala

Makes 3 servings.

• Soak 1 or 2 cups of Channa (Chick Peas) in water overnight
• Cook them till they are done
• Alternatively you can use canned Channa (I use canned channas)
• Mix the following powders to make the channa masala powder:
• 0.5 Tbsp Coriander powder
• 0.25 Tbsp Red chilly powder (for less spicier version)
• a pinch of Amchur (Mango) powder
• a pinch of Garam masala powder
• a pinch of Pomogranate powder (optional)
• a pinch of Cumin powder (optional. if adding, skip the cumin seeds while tempering)
• Set this channa masala powder aside


• Heat little oil in a pan and temper it with cloves, cinnamon, 1 tsp of cumin seeds, 0.5tsp of fennel seeds, curry leaves
• Fry finely chopped onions (1 medium) until onions turn light brown
• Add salt and a pinch of turmeric
• Add 1 Tbsp of ginger-garlic-cilantro paste (cilantro is optional)
• Fry the paste until the raw smell goes away
• Add 1 chopped green chilly and fry again
• Toss in finely chopped 1 large tomato (well ripen)
• Fry until the oil leaves by the sides
• Sprinkle few drops of water to prevent the spices from burning
• Add the Channa Masala powder and fry for 2 mins
• Add 1.5 cups of water and let it cook on medium heat for 5 mins
• Mash 10 or 15 Channas to a fine paste and mix with the curry
• Add the Channa. Cook for 10 to 15 mins until the desired consistency
• Drizzle few drops of lemon juice (Optional)
• Garnish with Cilantro
• Serve hot with Chapathi or Pulka or Roti

Pasta, Spaghetti with Tomato Sauce

....... ....

Mor Kulambu

Easy Puliyodharai

I like this version than the traditional puliyodharai that takes hours of preparation. This is my mom's recipe. I love this rice anytime of the day.
This is a leftover remedy.

• Soak a lemon size tamarind in warm water for few minutes
• Squeeze the juice out and add little salt and turmeric to it
• Mix it with leftover rice (may be a cup)
• Cover the bowl and leave it overnight. Let the rice be tightly packed.
• No need to refrigerate
• In the morning, temper the oil with the following seasonings: mustard seeds, cumin seeds, curry leaves, urid dhal, chana dhal
• Add 3 dry red chillies (chopped) and fry for couple of secs
• Now toss the tamarind soaked rice and keep stirring on medium heat until the water bursting sound subsides
• Use non-stick pan as the rice would tend to stick
• When the rice turns bright yellow and the noise goes down your tamarind rice is ready
• Optional: add onions, cashews, peanuts while frying
• Serve with thick curd
• This is good to eat within 4 to 5 hrs of preparation. If adding onions, this may not stay longer.
• It would taste so divine, trust me on this.

Coconut Milk Cauliflower Briyani

A slight variation from this Kadai Style Briyani

Use Coconut paste (store bought) in place of curd. And no turmeric powder or tomatoes. This half white briyani has the slight sweetness of coconut milk and all the veges especially cauliflower cooked in coconut milk brings out the best flavor ever. I also added some ground cilantro paste along with ginger garlic. And you can use fried onions (optional). Cook it for 8 mins covered on medium heat and simmer for 4 mins in the lowest heat possible.

The Making of Sivaji Ghee

Picture Legend:
1. Whey Protein Separates.......2. Whey Removed.........
3.More whey to remove 4. Milk Solids turn light brown .......
5. Looks clear as oil...... 6. Finally the Ghee

It took me about 30 mins to make this ghee out of 1lb unsalted butter.
The process is quite simple.. Let us look why we got to make our own ghee when there are tons of store products out there. Well, the truth is you dont 'have' to make ur own ghee in the first place. But if you 'prefer' to, here is how.
Personally I make ghee becoz most ghees in Indian stores here don't carry the expiry date or even the manufactured date. That bothers me.. The next reason would be because I read that there are many popular ghee brands adulterate ghee with animal fat..The other reasons - I know how to make and I have time and it is that simple. So why not?!

• Melt unsalted butter sticks in a small sauce pan on low heat
• After sometime, you will see froth forming on top
• The butter separates into 3 layers
• The top one is the whey protein
• The middle one is what you are after
• The bottlom layer is formed by the milk solids
• Carefully remove the froth with a clean dry spoon
• Do NOT disturb the pan
• The bubbling sound will subside and you may see a second batch of froth forming
• Remove those as before
• The milk solids may slowly turn light brown
• The contents will turn as clear as oil and you can see the bottom of the vessel
• At this point the ghee gets a nice golden yellow color
• Remove the pan carefully not mixing the contents from the heat
• Allow it to cool for couple of mins
• Use a cheesecloth or a nice paper towel (good quality) over a mesh strainer to strain the liquid to a heat resistant bottle
• Cover it after the ghee cools down
• Some may season the ghee with cumin seeds, red chilly or murungai keerai leaves for added aroma
• When made properly, ghee can be stored at room temperature for more than 6 months

Vegetable Stir Fry with Tofu and Egg

Vegetable Stir Fry is my fav in Thai/Chinese cuisines. I always wondered how to cook this dish at home. So long! Today I summoned all my courage and dived in the kitchen to give it a try.

The recipe is a fusion of all the procedures I collected on the web. I tweaked it to my taste and God, it tasted so delicious, I can't stop eating. I somehow managed to save Tamil a little to taste. ;) Hey, I could make this anytime he wants - it only takes about 10mins.

Ok..before I forget what I did, here is my recipe..And yeah this would make 1 serving. (I wasn't sure how it would turn out so I made just enough for one person. I should have trusted myself a bit more.)

Make a concoction of the following for the sauce:

1. Stir fry sauce - 0.5tbsp

2. Soy sauce - 1tbsp

3. Rice vinegar - 0.25tbsp

4. Water - 0.5tbsp

5. Chilly paste - 0.25tbsp

6. Pepper powder - 0.5tsp

• In a bowl break an egg (or just egg white) and beat lightly with 0.5tsp of soy sauce and little pepper (This step is optional if you dont like to add eggs)
• Heat the pan to high
• Add 1 tbsp or less oil
• Scramble the egg mixture quickly and transfer to a plate
• In the same pan, fry 2 chopped garlics, 1 green chilly, 0.25 medium size onion chopped into big wedges
• Stir fry all the veges you want in high heat for a about 2 mins or until the veges go aldente (cooked yet crisp)
• I used Cauliflower, Broccoli, Carrots, Snow Peas, Celery
• Now pour your sauce concoction and stir fry for another min or two
• Finally toss in the Tofu cubes. Give it a quick stir
• Just before you turn off the stove, toss the eggs in and stir once
• Garnish with cilantro
• Serve hot with plain rice or Thai Fried Rice

Tips:

Do not overcook brocoli - it would ruin the dish. Add it at the very last. Carrots take some time to cook. So add that in first.

Enjoy!!

Keerai Masiyal

Spinach Dhal or Keerai Masiyal:

• Cook 0.5 cup of Toor dhal in 1.5 cups of water & mash well- do not drain the excess water
• In a hot pan add oil and when it is hot enough temper with cumin seeds, mustard seeds, red chillies (2) , curry leaves
• Optional: saute 1 minced garlic pod
• Saute chopped half medium size onion until translucent
• Do not let it brown
• Saute washed and finely chopped spinach (about 3 cups) until the leaves wilt
• Pour the mashed dhal and stir well
• Let it cook on medium heat for couple of mins
• Do not cover the pan
• Add salt at the very end
• Serve hot with rice and ghee

This is a very nutritious meal for all especially children. When served with ghee - this is one of those simple dishes that taste so delicious.

Golden Temple Atta Chapathi

Well...I ended up with a big bag of Golden Temple whole wheat atta due to the ban on Pillsbury atta. I half mindedly started using Golden Temple. But now I got the hang of it and chapathi from this notorius brand also puffs up like a poori off late in my kitchen. :)
The only catch: eat immediately

Bhindi Masala (Okra)

Makes just 1 serving

• Wash and dry about 20 Okras (lady's finger)
• Remember to cut off the head and tail :-)
• Slit them lengthwise
• In a hot pan add little oil
• When the oil is hot enough put 1/2tsp of cumin seeds
• When the seeds crackle, saute the okras until they get tender
• Cover and cook. Stir occasionally. Add salt per taste
• When the okras are about half done, add 1/2tsp turmeric powder
• Add 1tsp coriander powder, 1/2tsp chilly powder, 1/4tsp amchur powder
• Stir so the spices aren't burnt
• Sprinkle drops of water as and when needed
• Cover and cook until the spices are not smelling raw
• Finally add 0.5 tbsp of besan (chana powder) and 1/4tsp of pepper
• Stir for 3 more mins. Again sprinkle water, cover, cook,stir every now and then
• Garnish with cilantro and serve with any roti or curry

Palak Paneer

Makes about 3 servings

• Blanch 1 cup Spinach for couple of minutes. This process of putting spinach in boiling water preserves the color.
• Use less water so you can use the same water for cooking and you wont miss out on the nutrients lost during the blanching process
• Drain the spinach and allow sometime to cool. Then blend to a smooth paste
• In a hot pan, add 1 tbsp of oil and temper with 0.5tsp of cumin seeds
• When the seeds crackle, saute 3 garlic pods nicely minced
• Saute finely chopped onions until they turn light brown
• Add salt to speed up the onion cooking
• Saute ginger-garlic paste and add chopped green chillies (1)
• Add a little turmeric powder
• Add 1 large tomato - very nicely minced
• Saute until tomato literally disappears and leaves out oil on the sides
• Add 0.5tsp of red chilly powder
• Add 1tsp of coriander powder
• Optional: add 0.5tsp of cumin powder
• Rub between your hands 0.5tsp of dry fenugreek leaves and make it a semi powder
• Add it to the pan and fry until the spices are cooked and oil oozes out
• Now add the blended spinach to the mix
• You can add the water from blanching to adjust the consistency
• Let it cook on medium flame until again the oil separates
• Reduce the flame and add 1 tbsp of cream
• Alternatively you can add 1 tbsp of plain yogurt
• Mix well and leave uncovered on low flame for 2 mins
• Add diced and fried paneer
• You can substitute paneer with raw Tofu (buy extra firm)
• Simmer for another 2 mins
• Serve hot with Chapathi or any Indian bread
• NOTE: Keep the lid open at all times to preserve the green color

Paneer and Cream are a no-no to my kitchen..So I invited my good friends non-fat yogurt and Tofu. :-) A little compromise on the taste ..Hey but it will pay off when you stare at your notorious physical exam report the next time. ;-)

Thattu Vadai (Desi Cracker)

Makes about 12 pieces.

• Mix 1 cup of Maida & 1 tbsp of sooji or Rava in a bowl
• Add salt per taste
• Add ajwain (You can also add cumin seeds if you dont stock ajwain)
• Optionally you can add split dhal (pottu kadalai) / peanuts broken in half or even smaller
• Add luke warm water little by little to the flour and knead into a hard dough
• It might consume about 1/4 cup water approximately
• Make small balls and roll into small circles like you do for chapathis
• Poke with a fork to make small holes to ventilate the air
• Deep fry in oil until the pieces turn golden brown
• It might take anywhere from 8 to 10 mins for a batch of 12 to get fried
• Serve with chai
• This is a keeper for few days if stored in an airtight container

Thengai Paal Kuruma

This is my own version of a cocunut milk korma that goes well with Aapam. This is very mild. But you can make it spicy too.
To grind:
3- 1 inch coconut pieces
1/2 green chilly
10 pepper corns
1/4 tsp poppy seeds (roast it in a pan for 30 secs)
3 cashews roasted
1 garlic
1 clove
quarter inch cinnamon
1/4 tsp fennel seeds
very little ginger

oil+1 clove+ quarter inch cinnamon+ 1/4 tsp fennel seeds + curry leaves+1 green chilly slit into 5 thin long slices+ ginger-garlic paste 1.5tsp + 1/4 medium size onion chopped+ salt+ all veges (cauliflower, beans, peas, carrot, boiled potato) -> when the raw smell of vegs go, add a concoction of (2 tsp chilly powder (aachi) + 2 tsp coriander powder+1/4 tsp turmeric powder -> mixed with a tsp of water) and fry for couple of mins. Adding water prevents the spices from being burnt. When the spices are cooked, cover the pan for 5 mins and cook the veges. Now add 2 small laddle full of cocunut milk to the ground mixture. pour it to the pan. fry for 3 mins.
Now add 2.5 cups of water and continue to cook in medium flame for about 15 to 20 mins.
Garnish with cilantro and serve hot with Aapam or Dosa or Rice.

Appam - Thengapal Kurma

This is one of the many recipes available for aapam.

Wash and soak all the below ingredients in water for 4 hrs:

Raw Rice - 1 cup

Urad Dhal - 1 cup
Poha or Aval -  1/3 cup
Vendhayam/Methi-1/2 tsp

Grind them finely. You can add a handful of cooked rice to it - optional. Add salt and allow it to ferment overnight. The next day morning, mix the batter and dilute it with water so the batter is little runny.

Grease the hot appam kadai with little oil. Pour 1 laddle of batter and swirl it so the batter coats the surface and forms a circle. Cover and cook for couple of mins or until the sides of the apam leave the kadai.

You can also swirl the kadai in such a way to make a flower shaped Aapam as shown in the picture above. Kids would love it. :)

Serve hot with sweetened coconut milk or kuruma.

Capsicum - Mushroom Briyani

Shall post a detail recipe soon. Meanwhile what I did in a nutshell:

oil+whole garam+onion+ging-garlic paste+mint+coriander+salt+turmeric+capsicum+carr0t+peas+1tsp briyani pdr+ half tsp curry pdr+mushroom
+soy sauce+water+curd+rice ->8 mins and simmer 5 min
rice:water 1:1 3/4

Mushroom Briyani

I had some chicken soup leftover from my lunch menu. Just formulated a quick briyani recipe using that soup and Gosh, it came out delicious. Substitute water for chicken soup if you wish. I think it will be of less flavor but still must make a perfect mushroom briyani.

The recipe below is for 1 hungry person. :-) Sorry I am the only non-vegetarian in my home. (My son ofcourse is non-vegetarian but he doesnt consume much)

• Wash and soak 1 cup basmati in 1 cup water for about 30 mins
• In a hot pan, add whole garam masala, green chillies, bay leaves
• Add thin sliced onions and saute until they turn light brown
• Add ginger-garlic-coriander paste and fry until raw smell goes
• Add 1 string of mint leaves and 1 handfull of cilantro and fry till they wilt
• Add thin slices of mushroom and fry for a min
• Add 1 sp water and stir the mushrooms in
• Add 1sp of any briyani masala you may have
• Add 1 sp curd (plain yogurt) and mix well before the curd breaks down
• Pour 1.5 cup of chicken soup (or 1.5 cups of water)
• Stir the contents and add the rice without draining
• Add salt if needed (the soup will have salt already - so be wary of it)
• Cover the pan with a tight lid and let it cook in medium high flame for 8 mins
• When you see craters forming in the surface and almost all water is evaporated, turn the heat down to the lowest possible
• Let it simmer for about 5 mins
• Garnish with cilantro and serve with raita

I may try the same recipe without chicken soup next time, so my dear husband can also taste it. For that vegetarian version, I plan to add all the soup ingredients to the briyani directly and see if I can come up with a decent dish. So stay tuned. :-)

Chicken Soup

Makes about 2 to 3 cups of soup

• In a pressure cooker put raw chicken pieces

Add the following:

• 1tsp pepper powder
• 1tsp cumin seeds
• 0.5tsp coriander powder
• 1 tsp chicken masala powder
• 0.5 tsp curry powder
• 5 garlic pods minced
• Pinch of salt
• Pinch of turmeric powder
• 2 cups of water

Pressure cook all the above for 3 whistles. Transfer the soup to a bowl and serve hot. Adjust the pepper and salt to taste.

Aloo Methi

Oil+whole garam masala+curry leaves+1 medium onion+salt+ginger-garlic-coriander paste+turmeric+ raw potato +1sp water+1sp aachi chilly pdr+.5sp coriander pdr+.25sp curry pdr+methi leaves -> dry style

If wanted as gravy:

+half sp sugar optional +1.5 cup water+pressure cook 2 whistles

Karivepilai Kulambu - Curry Leaves Gravy

Adapted from an online recipe.

Roast the following in little bit of oil:
(They must turn golden brown)

1. 2Tbsp Toor dhal
2. 1tsp Chana dhal
3. 0.5tsp pepper corns
4. 2 red chillies
5. 15 curry leaves

• In a hot pan, add 2tsp oil and temper with mustard seeds, very little methi seeds
• Add 3 garlic pods (chopped into long thin slices) and fry until light brown
• Sprinkle very little water and add the fine ground powder
• Add a pinch of turmeric and salt per taste
• Adding a little water prevents the spices from burning
• Add Tamarind juice
• Bring them to a boil
• Adjust the salt and add jaggery to balance any bitterness
• Optionally add 1 tbsp coconut paste
• Bring the mixture to a boil again.
• Garnish with curry leaves and serve hot with rice

Chapathi from stone ground whole wheat atta

Fed up with the US ban on Atta flour from popular brands like Pillsbury, Sujatha etc

I was forced to find an alternative.

Indian stores near my place sell the other available brand atta only in 20lb packs. I couldnt get a positive verdict from my friends' circle on those brands either. Luckily, Whole foods sell whole wheat atta in loose meaning you could buy as much quantity as you want. So I bought just 1 cup (yes I mean it) and tried Today.

The chapathi puffed up like a poori. :-)

It tasted so good and soft. I think I may be sticking to this flour for awhile. This is as good as Pillsbury. And healthy too as it is whole wheat. HURRAY!

Bisibelabath

Bisibelabath powder:

1. 0.5 inch cinnamom stick (I dont like too much garam masala taste - so I use it sparingly. adjust to your taste)
2. 2tsp Coriander seeds
3. 1tsp Chana dhal
4. 1.5tsp Urid dhal
5. 1.5tsp Moong dhal
6. 2 red chillies (again adjust to your taste)

Fry all the above in a little oil and fine grind them.

Kathirikai Kottai Kolambu - Brinjal beans puli kulambu

Makes about 4 servings

• Heat 2tsp of oil in a non stick pan
• Temper the oil with 1tsp of mustard seeds, 1tsp of fennel seeds, 1tsp of cumin seeds, 1/4tsp of methi seeds, 1 spring of curry leaves
• Saute 6 garlic pods and 1 medium onion chopped until onions turn lightly brown
• Add salt and 1/2tsp of turmeric powder
• Sprinkle 1tsp of water and add 1tsp of Chilly powder, 1/2tsp of dhania (coriander) powder, 1/4tsp of curry powder (optional)
• Fry for a min and add 1 medium chopped tomato
• Saute until oil leaves by the sides
• Saute whole brinjals (slit in the middle) until the skin wilts
• Add 1tbsp of tamarind extract
• Let it cook for 3 mins (until the raw smell of tamarind vanishes)
• Add 1/2tsp of sugar or little jaggery
• Toss 1 can of black eyed peas (drain the water in the can and wash the beans couple of times to get rid of the preservative smell)
• Add water per desired consistency. Adjust salt and spice
• Cover and cook for 12 mins
• Garnish with cilantro and serve hot with rice or Chapathi

Chicken Briyani - Kadai Style

I just substituted chicken for vegetables in my Veg Briyani recipe. The output was very satisfactory. The briyani (or should I call it pulav?) was very tasty and flavorful. Most of all very easy to prepare. Karthik loved it.

Pepper Chicken Chettinad

Followed my old notes I took from a cooking show.
When it comes to Non-Veg cooking (not eating), I am a novice. But this dish turned out so perfect. :-) In fact this is my first ever non-veg dish that came out this perfect.
Thanks to that chef & recipe. I shall post the recipe pretty soon. Running late to pick up my son. ;-)
Just served the curry to my boy. His comment: GREAT!
Well now for the recipe (this makes just 1.5 serving for a hungry person) :

1. Pour oil in a hot pan and temper with cumin seeds and cloves, cinnamon, cardomom
2. Add very finely chopped onions (1/2) and saute until brown
3. Add a pinch of salt and add chopped green chillies (1)
4. Add ginger-garlic-coriander paste 1tbsp
5. Saute them well and add a pinch of turmeric and fry for 30 sec
6. Add 3 small tomatoes very finely chopped
7. Cover and cook this for couple of mins
8. When the tomato is almost cooked, add 1tbsp red chilly powder and 2Tbsp Coriander powder
9. Saute all until oil oozes
10. Add the cut chicken (may be a cup) and fry for a min so the gravy coats the chicken well
11. Now cover and cook the mixture for 10 mins on medium flame
12. Occasionally make sure it is not sticking to the bottom but dont stir too much
13. When the chicken is done and more oil oozes out, coarse grind 1sp whole pepper corns and mix to the curry. Ready pepper powder does not do the magic
14. Cover and cook for 1 more min
15. Garnish with cilantro leaves and serve hot with pulka or chapathi or rice