May 27, 2009

Baby Corn - Carrot Potato Stir Fry

My grand parents celebrated their 57th wedding anniversary a couple of days ago. I guess I have never written about my grand parents in this space before. I share a very close bond with both my grand parents & I grew up being really close to them. They make a lovely couple, graceful & matured with age. My family looks forward to celebrating their 60th wedding anniversary 3 years from now & wishing them many such years of love & togetherness. Love ya both :)

I have been opting for simple foods lately & this mixed vegetable stir fry is a perfect example. What initially was supposed to go into a rich Korma, turned into a simple stir fry. Nice tender baby corn with some nice juicy carrots & lovely green peas is quite a combination.

There is really nothing new about this recipe, its really really simple to make, with some basic stuff. I added a bit of dried rosemary for that nice hint of herbs.

You Will Need:
  • 1 cup Baby Corn - Quartered & cut into thin strips
  • 1 cup Carrots - Cut into thin strips
  • 2 potatoes - cut into thin strips
  • 1 cup green peas - fresh/frozen
  • 4 -5 chopped green chillies - low to medium spiced
  • 1 tsp mustard seeds
  • 1 tsp dried rosemary
  • 2 tsp oil
  • Salt as per taste

Method:

  • Heat oil in a heavy bottomed pan, add mustard seeds & allow it to pop & splutter. Add chopped green chillies & saute for about 20 secs
  • Add carrots & potatoes & saute for a couple of minutes. Sprinkle some water & add a little bit of salt & close the lid. Keep sauteing in between to avoid them from getting burnt.
  • When the carrots & potatoes are half done, add baby corn, Add a tsp of oil & close the lid again & keep sauteeing in between.
  • When the vegetables are almost cooked & firm, add green peas & let it cook.
  • Add dried rosemary & check for salt. & mix well

Serve with HOT rotis or fried rice .. Enjoi !!!

We loved biting into those crunchy baby corn. The tender carrots & green peas were quite a contrast & added a nice bite. Next time, I might even add some french beans to this. We had this with some warm rotis & enjoyed a simple meal.

NOTE:

  • Replace green chillies with red chilli powder & add a hint of Garam Masala instead of dried rosemary
  • Make sure that the vegetables are not overcooked & mushy. They taste good when they are crunchy & firm

May 16, 2009

Spiced Buttermilk

Come summer, & Iam reminded of spiced buttermilk stored in huge earthen pots back at my grand mother's place. Though, packaged buttermilk has replaced home made ones in a big way, there is something special about these home made ones stored in earthen pots that cannot be replicated.

Spiced Buttermilk, known as Masala Majjige in Kannada, Masala Mor in Tamil, Sambharam in Malayalam, Majjiga in Telugu or simply Chaas in Hindi is a great drink to beat the heat. Its many benefits is super healthier than colas & Yes, it makes a great drink any time of the day & a very refreshing one at that.

With the foray of refrigerators, the age old tradition of storing water, buttermilk in earthen pots has long dissappeared. I saw an old earthen pot lying around at home & I was tempted to make some lovely spiced buttermilk to cool my head.


Iam so glad that I stored it in the earthen pot, because It did acquire that special taste & Yes, it was a much better option than the colas.

Iam kinda tempted to do some serious cooking using these pots. Remember the heavenly taste of Handi Biryani ?? I'll begin with cooking some plain rice, maybe.

If you guys have any hands on experience with cooking in an earthen pot, share them with me.

Meanwhile, here's some lovely spiced buttermilk for the scorching summer.

You Will Need:
  • 1 cup Buttermilk - Made from 4 parts water & 1 part yogurt
  • 2 dry red chillies - Broken ( I used Byadagi)
  • 1 tsp grated ginger
  • 1 tsp crushed cumin seeds
  • A pinch of Asafoetida/Hing
  • A handful of Curry leaves
  • Salt as per taste

Method:

  1. Mix together all the ingredients mentioned above.
  2. Adjust salt as per taste & Mix well
  3. Serve Cold
  4. You could even chill it in earthrn pots for that added taste.

Enjoi !!!

NOTE: You could even use green chillies instead of red chillies for a slightly different taste.

May 13, 2009

South Indies: Appe Huli - Raw Mango Rasam

I know, I had been off blogging for quite a while. What initially was intended to be a 2 day break, happened to be a fortnight long. My internet went kaput for a while & I really was forced to take a break. This made me realise, how addicted I was to the internet & how handicapped I was without it. After a initial 2 day frustration, I really did enjoy doing things that I wouldn't have done otherwise.

So, I'd better get back to blogging before I forget all about it.

Today, I have for a dish from the Sirsi-Sagar regions of Karnataka, Appe Huli. Appe Huli is a signature dish of the Havyaks, a sect form the Sirsi-Sagar belt.

I love anything that has a spicy-tangy touch to it. If you love, raw mangoes, this dish is perfect for you.

You Will Need:
  • 2 raw mangoes - peeled & cubed
  • 1 tsp grated jaggery
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • A pinch of asafoetida
  • 4-5 curry leaves
  • 2 dry red chillies - broken
  • Salt as per taste
  • 1 tsp oil

Method:

  • Pressure cook mango cubes until soft. Mash well & set aside
  • Add water & mashed mango & bring it to a Rasam like consistency.
  • Add 1 tsp grated jaggery & salt as per taste & bring it to a boil
  • Temper with mustard seeds, cumin seeds, curry leaves, red chillies & asafoetida

Serve HOT with steamed rice. Enjoi !!!

NOTE:

  • Add a few tsps of lemon juice after boiling, if the mangoes are not sour enough.
  • This tastes so good on its own, thyat you can even have it as a soup.