Our Cherished World

Tomato Egg Curry

2010-09-07T20:48:00.006+01:00

Sundays are usually the only days when we have lunch at home. So we generally have a non-veg dish. That's how it was when I was growing up. We had to have non-veg on Sundays. So I am kinda used to it.

There was a time when I could eat non-veg everyday. But from the time I fell pregnant, I craved for veg food. So everyday we had veg food at home. To make up for it, I used to treat my husband on Sundays to non-veg. Not that he was fussy about it; it made me feel good as I know he likes his non-veg.

On Friday, we went to an Indian / Pakistani restaurant and had our fill of non-veg. But since it was Sunday, I thought I have to make some non-veg. So I decided to make Egg since we were not in a mood to eat meat.

Since we had some friends over for lunch, I used 12 eggs. You can tweak the measurements to your needs.

Ingredients:
10 to 12 Eggs boiled, shelled and incisions made (you can halve the eggs as well.)
2 Onions - finely chopped
12 tbsp Chopped Tomatoes
1.5 tbsp Ginger Garlic Paste
2 tsp Chilli Powder
2 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp turmeric powder
2 tbsp Oil
2 tsp Mustard Seeds
2 tsp Cumin Seeds
15 - 20 Curry Leaves
Salt to Taste

Method:

Add oil in a pan. When the oil is hot, add the Mustard and Cumin Seeds and let them splutter.
Then add the Curry Leaves and fry for a min.
Now add the Onions and fry till they turn brown.
Add the Ginger Garlic Paste and fry till the raw smell goes.
Add the Chopped Tomatoes and fry until the masala comes together.
Add the Chilli, Coriander, Cumin and Turmeric Powders and mix well.
You can add ½ cup water at this stage if the curry is too dry.
Add eggs and boil to desired consistency.
Serve with Roti or Rice or Pulao.

Palak Roti

2010-09-06T21:38:00.008+01:00

Me being a Telugu (South Indian), I never had Rotis much at home. So for me to learn how to make them was a task. Now, I can say I can make decent (edible) rotis. All thanks to Aayi’s Recipes. She has a pictorial of how to make Rotis / Chapatis. If you want the basics, please refer to her page.

Once I could make rotis / phulkas, I decided to make a variation. I wanted to make spinach rotis. They are healthy and quiet tasty as well. Its also a great way to make kids (small and big alike) eat their spinach. So here’s what I did. The rolling out and cooking is similar to the Phulkas on Aayi’s Recipes.

Ingredients:
100 gm frozen Spinach - cooked in microwave as per instructions and cooled
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
1/2 tsp Red Chilli Powder
1 tsp Ginger Garlic Paste
5 to 6 sprigs coriander (leaves and stems)
Salt to taste

For the Rotis:
2 cups Chapati Atta
Warm Milk to knead the dough
A few drops of Oil
Ghee / Oil for cooking (Optional)

Method:

Blend the Spinach, Cumin Powder, Coriander Powder, Red Chilli Powder, Ginger Garlic Paste, Coriander and salt to a smooth paste. Add water only if needed.
Add this to the dry Chapati Atta and mix well.
Add enough warm milk to knead a soft dough.
Cover it in a few drops of oil, wrap it in cling film and let it rest for atleast 20 mins.
After it has rested, remove the cling film and knead it for 2 mins again.
Now make golf sized balls (I usually get about 8 to 9 balls with 2 cups of atta).
Take 1 ball and roll it
Fry like a Phulka.
Once the Phulka is ready, smear it with oil / ghee. Remember, a little goes a long way.
Serve with curry / curd / pickle

Beetroot Curry

2010-09-05T20:52:00.013+01:00

Here I am again taking part in another food blog event.

Healing Foods was started by Siri of Siri's Corner. This month, its hosted by Priya of Mharo Rajasthan's Recipes, the topic being "Beetroot".

When I was a kid, I never liked the "look" of beets. But once I had Beetroot Pulusu and I was hooked onto it after that. When came to the UK, I couldn't find the beets in the supermarkets. I got the pre-cooked and preserved varieties. But not the raw type.

Some one told us about this new Asian shop. I was so excited when I saw the raw beets there. I had to get them and cook. From then, I kept getting beets every now and then.

Ingredients:
1 Kg beetroot - peeled and cubed into 1/2 inch pieces.
2 big onions - chopped finely
5 tbsp chopped tomato
1 tbsp ginger garlic paste
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp mustard seeds
1 tsp cumin seeds
10 to 15 curry leaves
salt to taste

Method:

Heat oil in a pressure cooker. Once the oil is hot, add the mustard seeds.
When they pop, add the cumin seeds and let them splutter.
Then add the curry leaves and fry for 1 min.
Now add the onions and fry till they turn brown.
Add the ginger garlic paste and fry till the raw smell disappears
Add the chopped tomato and fry till the curry comes together.
Now add the raw spices (Chilli Powder, Coriander Powder, Cumin Powder) and salt and mix well.
Add the beets and 1/2 cup water. Pressure cook for 3 whistles or till the beetroot is done.
If needed, boil uncovered to get the consistency required.

Alu Matar (Potato with Green Peas)

2010-03-29T21:29:00.005+01:00

One of the easiest dishes to make to have with chapati. Finishes by the time the chapatis are done. It goes well with rice as well. Its very similar to my Alu Palak. Infact, its the same. Instead of Palak (Spinach), I put in Peas.

Ingredients
3 medium size potatoes - peeled, cut into 3/4 inch pieces
1 medium onion chopped
1 tsp chilli powder (adjust)
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp cumin seeds
a handful frozen peas(you can add more)
salt to taste

Method:

Heat some oil in a pan and add the cumin seeds.
Once they start spluttering, add the onion and fry it till brown
Now add all the dry spices and salt and fry for 2 mins (take care the spices don't burn).
Add some water and put the potatoes and the peas.
Cook till the potatoes are done. Adjust water as needed.
Get the desired consistency and take off the stove.
Serve with roti or rice.

Rice Rava Upma

2010-03-26T21:21:00.005Z

Another post to another event. Divya is hosting this month's Tried and Tasted.

Tried and Tasted was originally started by Zlamushka. Every month, the host chooses one blog and the participant has to cook any recipe from the blog to enter.

Divya has chosen Raaga for this month. I was amazed how simple yet tasty her recipes seemed. And I wasn't disappointed when I chose her Arisi Upma. It was extremely simple but very tasty.

I like onions in my upma. So here's my version of the recipe (Its the same. I just added onions)

Ingredients
1.5 cups rice rava /idli rava
3.5 cups of water
1 onion - chopped
2 green chillies - slit
2 red chillies
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
1/2 tsp asafoetida (hing)
1/2 tsp ginger paste
10 - 15 curry leaves
2 tbsp oil
salt to taste
coriander leaves for garnish

Method

Heat oil in a pan.
When hot, add the chana dal and urad dal.
When the dal changes colour, add the mustard seeds and asafetida.
When the mustard seeds splutter, add the green and red chillies and fry for a min.
Now add the curry leaves and the ginger paste and fry for 2 mins.
Add the onions and fry till translucent.
Now add the rava and fry for 4 - 5 mins.
Add the water and bring to boil on med - high.
Reduce heat and let cook.
When the upma is not sticky, its done.

Palak Dal - Akkoora Pappu

2010-03-21T18:16:00.010Z

Another post to another food blog event. Hopefully, I'll take part in more events and keep updating my blog.

Healing Foods was started by Siri of Siri's Corner. This month, its hosted by Divya of Dil Se, the topic being "Spinach".

I like spinach and am glad even my one and half year old son likes it too (atleast he doesn't say no to it).

I am sure many people make Palak Dal in a lot of different ways. Here's my take on it:

Ingredients
300gms Frozen chopped spinach
1 cup toor dal - washed
1 medium sized onion - sliced
5 green chillies - slit length wise
1 tomato - chopped
1/4 tsp turmeric powder
1 tsp garlic paste
lime sized tamarind soaked in water and deseeded.

For the tadka (popu / tiragamata):
2 red chillies
1/2 tsp fenugreek seeds (methi / mentulu)
1 tsp mustard seeds
1 tsp cumin seeds
few curry leaves
2 tbsp vegetable / sunflower oil

Method

Pressure cook spinach, toor dal, 3/4 of the onion, green chillies and turmeric powder with 3 cups of water for about 3 whistles (till the toor dal is done). You can blend it if you want it really smooth. I prefer not to.
In a separate pan, heat the oil and break the red chillies. Add the fenugreek seeds and fry for 30 seconds. Now add the mustard seeds, cumin seeds and curry leaves.
Once the mustard seeds start spluttering, add the garlic paste and fry for 30 seconds - taking care it doesn't burn.
Now add the rest of the onion and fry till it starts turning brown. Then add the tomato and cook till its done.
Add the tamarind paste and bring to a boil.
Add this to the pressure cooker and add the salt.
Bring to a boil and turn off the heat.
Serve hot with rice.

Catch Up & Fish Fry

2009-08-30T19:46:00.003+01:00

A lot has happened since my last blog entry... I am now a mom of a hyper 11 month old boy...

My 1 year maternity leave is about to finish and I'll be starting work full-time. Lets see how I'll manage.

During the past year and a half, I got used to eating freshly made food for dinner. You guys must be thinking "what did she eat before that???". I know. Well, I would make a batch for the week and eat the same for lunch and dinner. I would make 3-4 varieties so it was ok. And we also used to have ready cooked foods from the supermarket or go out or call for a pizza. Weekends were always out. Now when I think of it, I am like - how did i eat like that?

So, now my aim is to make fresh dinners every day after work. I am trying to plan out what I'll be having for the next week in advance so that I can prepare the vegetables I need (mainly onions - if i need them sliced or chopped or what ever). That should make things easy. Most of my menu consists of one-dish-meals. Not all though.

So I am adding a new tag "Weekday Dinner" for everything I make on weekdays.

One such item is this fish fry. You can have it with soup (its going to be lovely in winters) or with rasam or sambar and rice or with Jeera Rice. Or if you want a really light dinner, have it with some salad.

Here goes...

Ingredients
500 gm - Fish - cut into chunks (firm white fish) - I used Vietnamese River Cobbler
1/2 small Onion
3 tsp Chopped Tomatoes
1 tsp - chilli powder
1 tsp - coriander powder
3/4 tsp - cumin powder
1/2 tsp - turmeric powder
2 tsp - ginger garlic paste
2 tbsp - Lime / Lemon Juice
a hand full of chopped coriander leaves
salt to taste
oil to shallow fry

Method:

Make a fine paste of the Onion, Tomato, Chilli Powder, Coriander Powder, Cumin Powder, Turmeric Powder, Ginger Garlic Paste, Lime Juice and coriander leaves.
Marinate fish in the paste for atleast 20 mins.
Take a flat non stick frying pan and add 2 tbsp oil.
Once the oil is hot, add the fish pieces one by one and fry them on both sides till they are done.
If you have more fish left, proceed in the same way. You might need to add a little more oil to fry.

MBP - Soups and Salads

2008-05-21T20:18:00.005+01:00

My first food event....

MBP - Soups and Salads hosted by Raaga of chefatwork.

MBP was started by The Spice Cafe.

My recipe is the Onion Coriander soup taken from Aayi's Recipes.

I've followed the recipe as it is but have added more pepper to soothe my husband's throat. He's down with a bad cold. Although the final product doesn't look as good as the original photo, its worked for him (and me). So here's the photo...

Alu Palak (Potato with Spinach)

2008-05-02T21:57:00.003+01:00

Tried out this recipe today... Came out pretty well... For the record...

3 medium size potatoes - peeled, cut into 3/4 inch pieces
1 medium onion chopped
1 tsp chilli powder (adjust)
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp cumin seeds
4-5 cubes of frozen spinach (you can add more)
salt to taste

Method:

Heat some oil in a pan and add the cumin seeds.
Once they start spluttering, add the onion and fry it till translucent.
Now add all the dry spices and salt and fry for 2 mins (take care the spices don't burn).
Add some water and put the potatoes and let cook for 10 mins (on sim) stirring frequently and adding water if necessary.
Now add the spinach and cover and cook till the potatoes are done (again adding water when necessary).
Mix well and serve with roti or rice.

Its quiet simple and gets done quiet fast. Its healthy at the same time.

Pasta with broccoli

2007-08-26T13:01:00.000+01:00

Hi guys...

I had a fun (long) weekend in Lancaster and Blackpool.

My brother-in-law and his wife recently moved to Lancaster so thought of visiting them. It was a lot of fun. The best part was our trip to Blackpool - an amusement park. Me and my co-sis love the rides and really freaked out. The weather was extremely good - so it was packed. But even with the long waits, we did not mind once we get on the rides.

We started from Blackpool and came back to Glasgow on saturday.

I got up around 9:30 on sunday and slept again by 10:30. I did not get up till 12:00. Came down and asked my husband what's for lunch? He said he had toast and he told me to have the same. Really didn't feel like. I told him I'll make pasta. He was as usual why? no need. and all that. I told him to let me make and then decide if he wants to eat or no.

There were not many vegetables at home. Just tinned chopped tomatoes, onions, chillies and frozen broccoli. I tried out the following recipe and it came out 'not bad'.

Ingredients
2 med - onions - finely chopped
3 - 4 - green chillies - chopped
1 tin (440gm) - chopped tomatoes
1/2 tsp - chilli powder
6 - 7 - broccoli pieces
2 - fists fusilli pasta (you can use what you want - this was handy for me).
2 tbsp - olive oil + oil for boiling pasta
salt to taste

Method:

Start boiling water with a little salt and 1 tbsp oil.
Once the water is boiled, add pasta and boil for 10 mins and strain.
In a different pan, add 2 tbsp olive oil and chillies.
Once the chillies are fried, add the onions and fry till translucent.
Add tomatoes, salt and chilli powder and boil till the tomatoes are done
Add broccoli and cover and cook on med-high for 5-6 mins.
Add pasta to the sauce and serve hot.

That's it for now... ta ta

Jeera Rice

2007-08-22T20:51:00.003+01:00

Ya ya ya... I know I haven't been blogging... Been busy with stuff.

I had some left over rice and wanted to make Jeera rice - an all time favourite.

Searched a little but couldn't find any with left over rice. So decided to try myself (not something I do)...

Here's the recipe:

Ingredients
2 cups - left over Rice
2 tbsp - Cumin Seeds
1 Onion - finely chopped
4 - 5 - green chillies slit
15 - curry leaves
1 tsp Ginger Garlic Paste
1 tbsp - Oil
Salt to taste
Coriander Leaves for garnishing

Method

Add oil in a pan / wok.
When oil is hot, add the jeera.
Once they splutter, add the chillies.
Fry for 3 minutes and add curry leaves and fry for 30 secs.
Then add the onions. Fry till the onions turn brown.
Now, add the ginger garlic paste and fry till the raw smell goes.
Add salt and mix well.
Add the rice and mix well.
Garnish with Coriander Leaves and serve

We had with left over palak tofu and curd. For my first experiment, I must say, it came out quiet well.

Chicken Fry

2007-06-17T18:03:00.000+01:00

My First Recipe...

I can not cut or even see raw chicken. So P cuts and marinates so I can take it from there.

Every sunday at home, they used to make 2 kinds of chicken. Chicken pulusu and Chicken fry. I loved Chicked fry and my brother's choice was Chicken pulusu(not that he didn't eat the fry). But off late, I started liking Chicken pulusu with dosa, ragi mudda, roti and even rice. People's tastes do change...

This recipe is from my Pinni(mom's younger sister):

Ingredients:
For marination:
400 gms Chicken - boneless, cut in small cubes
1/4 tsp Turmeric Powder
2 tsp Ginger Paste
2tsp Garlic Paste
1 tsp Red Chilli Powder

For cooking:
1 Medium size Onion
10 chillies (we prefer it extremely hot)
1 inch Cinnamon
2 Cloves
1 Medium size tomato
Salt to taste

Method

Marinate chicken with the ingredients for atleast 1/2 hour (preferably over night)
Make a smooth paste of onion and chilli.
In a pan, heat some oil and add the onion-chilli paste.
Fry till it turns brown.
Add the Cinnamon and Cloves and fry for some time.
Then add the tomato and fry till the tomato is cooked.
Now add the marinated chicken.
Mix well and add little water if necessary.
Cover and cook till chicken is done.
Check salt and add if necessary.
Serve with rice or roti.

Book Review - Mixed Doubles by Jill Mansell

2007-06-15T16:15:00.000+01:00

I am not the romantic novel kinds. Even in college, when all my friends used to drool over Mills & Boons, I used to be like - 'Who will want to read romantic novels? They are so boring'. I was into crime, mystery, suspense (read Sidney Sheldon).

I went to a book store which had a closing down sale and the deal was 3 books for £10. I knew 2 books that I definitely wanted. They were costing me almost £9. I thought why should I let the deal go? So after much consideration (and nagging from hubby to hurry up), I bought 'Mixed Doubles by Jill Mansell'.

When I read the back cover, I knew it was a girlie story(Its about 3 best friends and their new year resolutions). But something told me its going to be full of humor and it'll be a nice time pass read. I was right and wrong. It was quiet funny. But it definitely was not a time pass read. Once you come to a certain point, I had to read it till the end. So instead of passing my time, the book took away my time (not that I am complaining). I did not think I'll enjoy a romantic comedy this much.

The book is about three best friends (all are above 30) and their new year resolutions and how they keep them up.

Liza - She's a successful food columnist(critic types). She's not the thin types but men find her irresistable. Her only problem is - she cant stay interested in a man for more than 2 weeks. She doesn't want that. So her new year resolution is to get married. She meets a person who is 9 years younger to her. She feels she's going to get bored of him like the other men in her life.

Dulcie - She's married to a workaholic. She has a lot of money on hand but doesn't have her husband when she needs him. His only excuse is - I am working for our better future. Her new year resolution is to divorce him and be single. She comes out of the relationship only to have a bad fling with the tennis coach. Its only when she sees her ex-husband with another girl does she realise that she still loves him.

Pru - The calmest among all, she's married to her first love and she feels he's helped her not to go through the teenage affaris. But she is not allowed to do anything that she likes except spend the money he earns. Her resolution is to stay married to him. Her world turns upside down when she discovers that her husband is having an affair with the cleaner and is bank rupt. She needs to start life fresh after having lived a protected life.

The book then goes on to see how the three friends cope up with the situations and the happenings in their lives during that one year.

Apart from a very few serious situations, the book is quiet funny. If you are the kind of person who'll laugh and cry with the books you read, you health will improve with this book (doesn't laughing make you healthier?).

My First Blog

2007-05-22T13:20:00.000+01:00

Well guys!!! This is my first blog. I've seen my cousin blog his views. I've seen so many food blogs that help people (like me) start cooking. I've also seen blogs which don't do much (after their initial post).

Only time will tell how my blog's going to come up.

For starters, I am an Indian living in Glasgow (Scotland). I work as a programmer and live with my husband Preetham (P) for the past 7 years (I know a looooooong time).

My hobbies include reading books, listening to music, watching movies, browsing, trying out new recipes (my cousins will get a shock reading this), travelling and programming(software).

I'll try and blog as often as possible.

Till then - c ya!!!