Archive for February, 2007

Cooking from the blogs II—-Tandoori Vegetables!

Whew! I almost didn’t make it to this month’s MBP event hosted by the talented Coffe of My Khazana of Recipes! Anyway I was so–glad to see Tandoori Vegetables as one of the examples from her blog;check it out. The recipe is so–simple and the final finger food dish is wonderfully spicy and tasty especially on a cold night!…. Thanks Coffee for the great recipe.So I marinated the veggies last night, grilled them on skewers just now and clicked a nice picture of it.

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Incidentally, my friend Pinal had also given me this recipe some time ago. I used Green Bell Peppers, Paneer, mushrooms and onions. I also used Kasoori Methi in the marinade.Before eating, I sprinkled a pinch of chaat masala and a squeezed a lime on it.This garnish is borrowed from Pinal. Otherwise I pretty much followed the original recipe from her blog. So this is my entry for MBP event for February hosted by Coffee from My Khazana of Recipes.

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Okra in a peanut-coconut sauce!

Ok, ok, I really don’t know the name of this dish, hence the vaguely descriptive title! I got this recipe from one of my best friends who lives in Bangalore. Hers used to be the place my friends and I land up when we wanted to have fun and also were tired of the monotonous hostel food. When I think of my student days in Bangalore, memories of the great times in Usha’s house play a major part. Of course, her cooking was an added attraction. One of her many specialities used to be this Bhindi dish, which tasted divine and didn’t have the usual garlic-onion-tomato base. So, last month when I spoke to her, I remembered to ask her for this recipe. I made this dish last week for a party and it was a huge success. I personally thought that it didn’t have the special ‘Usha’ touch but it did taste good! ok, so before you scroll below for the recipe let me warn you guys that it does take a lot of oil to make this dish delicious.Usha’s advice to me was not to skimp on the oil if I wanted the original taste( by original, I mean the ‘divine taste’ I mentioned before!). So with that little advisory, here goes the recipe:

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Serves 4

Take about 15 okras and cut them into 2inch pieces. Deep fry them and keep side.

Soak a lemon sized ball of tamarind in hot water and keep aside

Make a paste with little water of

1tsp Dhana powder

1/2 tsp turmeric powder

1tsp red chilli powder and keep aside

Roast and blend

1/4 cup coconut

3-4 tbspoons peanuts

1 tsp sesame seeds

1 tsp poppy seeds

In 4 tbspoons of oil fry

1/2tsp mustard seeds

1/2 tsp of kalonji(Nigella seeds)

4 red chillies and

2-3 bay leaves

Add the dhania-turmeric-red chilli paste to this. To this add the tamarind extract and heat for a few minutes. Add the ground peanut-coconut paste and let it boil untill the raw smell is gone. Salt this boiling mixture, adjust the spiciness by adding more red chilly powder if necessary and finally throw in the fried okra.

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Though the list of ingredients and processes seem never ending, the final curry is delicious and rea—lly worth the effort. It is of course better to make this for a special occasion or for a party,so that you could have delicious left overs ie if you have any!!!:-))

Tips:

You could also use small egg plants instead of the okra. Make a plus and slit it half way from theĀ  top of the egg plant before you fry it.

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Veggie Noodles —-Dallas Special!

Below is my sister’s recipe for the delicious veggie noodles that she cooked for us at their house during our vacation in Dallas. I made them a few days ago and they tasted as yummy as it did at my sis’s place. The final verdict was however tipped in favour of my sister; we decided that it somehow tasted better in Dallas!:-)))

Anyway I used whatever veggies I had in my fridge; my sister used Carrots,peas,potatoes,onions and spring onions.

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Recipe Serves 4

2 packs Hakka noodles

1 cup of yellow,orange and green bell pepper

1/4cup frozen green peas

1 bunch spring onions, chopped(Green part used for garnishing)

1/3 cup onions diced

1/2 cup paneer cubes (~15 cubes)

1 tsp ginger-garlic paste

1 green chilly chopped fine

1tsp schezuan sauce

1tsp tomato sauce ( I used Maggi sauce)

1/2 tsp green chilli sauce

1-2 tsp soy sauce

2 tsp olive oil

salt according to taste

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Cook the noodles al dente according to the instructions in the packet. drain in a colander; place this under running water so that the cooked noodles don’t stick together. My sister disentangles them and cools them. I did that too.

Saute paneer in about 1 tsp of oil until both sides are lightly browned.

In a wok, heat the oil,fry onions, spring onions,ginger-garlic paste and green chillies for a few minutes. Once the onions turn pink, add the bell peppers. After 2 minutes,when they are half cooked, add the peas. Add the sauces and saute in high heat for a minute. Mix in the noodles thoroughly. Adjust salt and garnish with the green part of the Scallions and browned paneer cubes.

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