Pineapple pilaf

I was so hesitant to try using pineapple in rice, but this truly was a winner in my kitchen. The juice from the pineapple combines so well with the spices added into the rice and makes it taste sweet, aromatic and spicy all at the same time. It is definitely worth a try if you have just a handful of pineapple chunks.


You need
Pineapple - 1 cup (diced)
Basmati rice - 1 cup 
Onions - 1/2 (finely chopped)
Aniseed - 1
Cinnamon powder - 1 1/2 teaspoons
Garlic cloves - 2 (crushed)
Green chillies - 2 (slit)
Curry powder - 1 teaspoon
Oil
Ghee - 1 tablespoon
Salt
Coriander leaves


Method

• Soak the basmati rice for 30 minutes.
• In a medium saucepan start by adding oil, followed by garlic cloves, onions, green chillies and aniseed and saute for 2 minutes.
• Add the pineapple chunks, cinnamon powder and curry powder and mix well. Saute for few minutes more.
• Add 3 cups of water and bring it to a boil.
• When the water boils, drain the rice and add it to the pan.
• Add salt, ghee, cover and cook on medium heat.
• When you see holes on the rice, reduce the heat to a low and cook until rice is done.
• Garnish with coriander leaves and serve warm.

Spicy dipping sauce

You need
Chilli garlic sauce - 1 tablespoon
Soy sauce - 1 tablespoon
Ketchup - 4-5 tablespoons
Vinegar - 1 tablespoon


Method
Combine the above ingredients and serve.

Mirchi ka salan

I had these Bhajji molagas, the big fat light green variety which is most often used to make Bhajjis. Mirchi ka Salan is indeed one dish you ought to try using these chillies. These chillies are not very spicy and they absorb the flavor and juice from the gravy and give a chilli kick to the gravy. You could make it using the other chilly varieties too....if you can take the heat...

You need

Big fat light green chillies - 3

Peanuts - 1/2 cup

Red chilly - 1

Peppercorn - 4-5

Coriander seeds - 1 tablespoon

Cumin seeds - 1 teaspoon

Coconut - 2 tabelspoons

Cinnamon powder - - 1/2 teaspoon 

Turmeric powder - 1/2 teaspoon

Onions - 1/2 (finely chopped)

Salt

Oil

Curry leaves

Tamarind paste - 1 teaspoon

Mustard seeds - 1 teaspoon

Ginger garlic paste - 1 teaspoon

Jaggery - a very small piece.

Method

• Roast and grind into paste- Coriander seeds, cumin seeds, coconut. red chilly and peppercorn.
• Slit and cut the chillies in half or else slit and use them as whole.
• Add them to a separate pan and saute for a few minutes and set aside.
• In a medium saucepan start by adding oil followed by mustard seeds, turmeric powder, curry leaves, onions, ginger garlic paste and cinnamon powder.
• Now add the coconut paste, tamarind paste and salt and simmer for a few minutes. 
• Add water to bring it to the right consistency and allow to cook on medium heat for 5-10 minutes.
• Finally add the chillies and jaggery to the gravy and cook for another 5 minutes.
• Serve warm along with Biryani or Rice or Rotis.

Vegetable noodles

Fast to cook and good to eat. This one is loved by all.  

You need

Noodles - 1 pack
Onions - 1/2 (sliced)
Carrots - 1/4 cup (sliced)
Beans - 1/4 cup (sliced)
Capsicum - 1/4 cup (sliced)
Cabbage - 1/4 cup (shredded)
Green onions - finely chopped
Salt
Pepper
Whole Red chilly - 2 
Ginger - medium piece (thinly sliced)
Garlic - 2 cloves (thinly sliced)
Sriracha sauce/chilli sauce - 1-2 tablespoons
Chilli garlic sauce - (optional)
Tomato ketchup - (optional)
Soy sauce - 1 tablespoon
Oil


Method

• Boil the noodles according to direction on the pack. Salt the water while boiling.
• In a wok, add oil, whole red chillies, onions, ginger and garlic and saute for a minute and then add carrots, beans capsicum and cabbage.
• Add soy sauce, sriracha sauce, salt, pepper and cook on high until the vegetables are almost done.
• Sprinkle water if needed. Add the optional ingredients if you want.
• Add the green onions and sauté. Keep this aside.
• In the same wok start by adding little oil, the drained noodles, the vegetables mix kept aside and sauté well together. Use a fork to mix the noodles into the vegetables. 
• Garnish with green onions and serve warm.

Sweet corn soup

You need
Corn kernels - 1 can
Carrots - a few (finely chopped)
Corn starch - 1/2-1 tablespoon
Salt
Pepper
Vinegar - 1 tablespoon
Green onions


Method

• In a medium saucepan combine the corn kernels, carrots and water/stock and bring this to a boil.
• Allow to boil until the carrots are almost done for about 5-10 minutes.
• Add salt, pepper and vinegar.
• Mix together the corn starch in little water and add it into the soup and thicken the soup to the required consistency.
• Boil for some more time.
• Garnish with green onions and serve hot.

Tofu & Veggie stir fry

One of the very best sources of protein for vegetarians comes from Tofu. Stir frying is one of the many ways you can cook tofu. I do this very often with variations in the sauce I make or the veggies I use. You can use broccoli or carrots or any other combination you please. I have used red & yellow peppers in this dish.


You need
Tofu (silken) - 1/2 cake (diced)
Red & yellow pepper - 1/4 cup (diced)
Green onions 
Soy sauce -1 tablespoon
Salt
Pepper
Vinegar - 1 tablespoon
Sugar - 1 teaspoon
Red chilly - 1
Garlic - 1 (crushed)
Toung sauce - 1 tabelspoon
Corn starch - 1/2-1 tablespoon
Oil


Method

• In a wok start by adding oil followed by red chillies and garlic.
• Add in the peppers and tofu and stir fry for a minute.
• Remove the tofu since it might be too soft and break apart.
• In a bowl combine soy sauce, tuong sauce, vinegar, sugar, salt and pepper and pour this into the wok.
• Add required water to bring it to sauce consistency.
• Allow it to simmer for 3 minutes on high.
• Combine corn starch in little water and pour it into the sauce and thicken the sauce.
• Add tofu and allow to cook for 5 minutes and turn off the heat.
• Garnish with green onions and serve warm over fried rice.

Singapore rice noodles

I always wanted to try this out but never knew until now the one spice that gives it the Singaporean uniqueness to it. And to my wonder the secret ingredient is Madras curry powder. Oh! I am so proud to be a madras gal, and look at the Singaporean influence on a South Indian spice. 

You need (Serves 4)

Rice stick noodles - 2 portions from 1 pack

Celery - 1/4 cup (long strips)

Red pepper - 1/2 cup (long strips)

Cabbage - 1/2 cup (long strips)

Onions - 1/2 (long strips)

Green onions 

Bean sprouts - a handful

Oil

Garlic cloves - 2 (crushed)

Madras curry powder - 2-3 tablespoons
Turmeric - 1/2 teaspoon

Soy sauce - 1 teaspoon

Chilli sauce/Tuong sauce - 1 teaspoon

Sugar - 1 teaspoon

Method

• Microwave the pepper, cabbage and celery until half done and set aside.
• Cook the rice stick noodles as per instructions on pack. (Pour boiling water to a bowl of rice noodles, cover and keep aside for 5 minutes until the noodles get soft. Drain the noodles and set aside.)
• In a wok start by adding oil followed by garlic cloves, onions and turmeric. Stir fry for a minute
• Add the rice stick noodles and stir fry.
• Add Madras curry powder, salt, sugar, cabbage, celery and peppers and stir fry for few minutes. Coat the noodles well with curry powder.
• Finally add tuong sauce, soy sauce, bean sprouts and green onions and stir fry for 1 more minute.
• The vegetables must remain little crisp and not get overcooked.
• Garnish with a few sprigs of green onions and serve hot.

Peppers in gravy

An instant gravy that I made yesterday out of nothing - precisely.
I picked bell peppers for this one coz' that was the last few things I had in my refrigerator. You could use mushrooms or paneer or cherry tomatoes or pretty much anything to go into a gravy. You don't need onions or tomatoes for this gravy- as simple as that. 


You need
Bell peppers - 1/2 cup (diced)
Yogurt - 1 cup
Chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
Amchur powder - 1/2 teaspoon
Cinnamon powder - A pinch
Ginger garlic paste - 1 tablepsoon
Kasoori methi - 1 tablespoon (crushed)
Cumin seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Cashew powder - 1 tablespoon
Salt
Oil


Method

• In a baking sheet place the bell peppers, drizzle some olive oil and place it in the oven at 350F for 10-15 minutes until it shrinks and browns little.You can also insert the peppers into skewers and do the same or grill them on charcoal grill.
• In a bowl combine coriander powder, amchur powder, cinnamon powder, chilli powder, turmeric powder and cumin powder with little water and set aside.
• In a medium saucepan, start by adding oil, followed by cumin seeds and ginger garlic paste. Saute for a few minutes.
• Pour in the combined spices into the pan. Allow to simmer for few minutes.
• Add yogurt, salt, bell peppers, kasoori methi and mix well. 
• Allow to simmer for about 5-10  minutes, stirring in between.
• Finally add cashew powder to thicken the gravy and simmer for few more minutes (5 minutes) and turn off the heat.
• Garnish with coriander leaves and serve hot with rotis/parathas.

Spicy Spinach Triangles

I had one sheet of puff pastry, very little of spinach and half a tub of ricotta left over. Somehow ricotta is beginning to take an important space in my kitchen. I started using it for Kalakand and then Rasmalai and after that its been into almost everything I make. So today its going to be puffs out of all these tiny weeny ingredients that I have left over. And the result - perfectly baked, crispy, cheesy , spicy spinach triangles. 

You need

Roll the puff pastry sheet

Spinach - 1 cup (finely chopped)
Olives - a few (cut in two)
Capers - a few
Ricotta cheese 
Cheese combo 
Chilli flakes - 1 teaspoon
Puff pastry sheet - 1
Salt
Pepper
Garlic cloves - 1 (minced)
Olive oil

Spinach triangles before baking

Method

• In a pan start with some olive oil and saute the spinach, garlic, olives and capers with salt, pepper and chilli flakes and set aside. Make sure the spinach shrinks and gives away all the water.
• Thaw the puff pastry sheet for 30 minutes until it is flexible to roll into any shape you desire.
• Roll the pastry sheet flat using a rolling pin and make 9 squares.
• Dust some flour on the bottom and on your rolling pin.
• Place a spoonful of the spinach mixture on the center of every square, top it with about a spoon of ricotta/any cheese combo and fold the squares into triangles.
• Use water and wet the sides of the squares and then fold them so it helps sticking them well.
• Place the puffs on a baking tray and bake at 350F for 30 minutes.
• Spicy spinach triangles are ready

Disaster in the kitchen

It is not always that we end up making the perfect dish every day. Disasters are the stepping stone for success. There are days when you try hard for perfection in a recipe but there could be a hundred things interrupting the cooking process. And the final outcome would be one big disastrous meal. Well it has happened to me, quite a few times…J actually several times. Mostly I either let the food burn or else add salt twice not knowing I already added, or else mix up the ingredients for two dishes. Especially during the days of learning, I am sure all of us would have had the same experience. Trust me, it does not continue very often now. And I am sure if it does happen often now, none of you will follow my blog hereon… J

Talking of cooking style….

My cooking style will appear very simple. I focus on making the perfect dish and keeping a clean kitchen. I don’t just stay in the kitchen until I finish something. That way it helps me ease around the house doing other chores, playing with my daughter, or being on the phone etc. Again I have come across people who devote so much of time to cook that they feel they are losing a lot of time only cooking. And to see these people would basically look like they are in a chemistry lab experimenting with turmeric and chilli powder… J lol. Of course I agree not always we get to spend time working parallel while cooking. But when you make it a pleasure to cook, instead of putting a whole lot of pressure, it brings out the best dish ever and the best time you ever had in the kitchen.

Happy cooking!!

Rasmalai

Another heavenly irresistible sweet - The Rasmalai is a sure crowd pleaser. It was on my Diwali list of things to try out for this year and my oh my I was all around the kitchen jumping with joy when it came out of the oven....hehe I am just trying to be as expressive as possible, so it can inspire everyone who reads the recipe. This sweet is a cake walk for anyone.


You need
Ricotta cheese (whole milk) - 1 tub 15oz
Sugar - 1 1/4 cup
Half and Half - small 
Saffron - a pinch
Cardamom powder - 1 pinch
Almonds & pistachios (slivered)


Method

• Combine ricotta cheese and sugar in a bowl until well mixed.
• Scoop one heaped spoon of this mixture into muffin cups.
• Gently level the top surface
• Bake at 350F for 35-40 minutes.
• Meanwhile in a pan pour in the half & half and bring it to a boil.
• When it bubbles for a minute switch off the heat, add a pinch of saffron and cardamom powder and allow to sit.
• Insert a toothpick into the rasmalai cups and make sure it comes out clean.
• The rasmalai is ready to be removed from the oven.
• After cooling remove the individual rasmalai cups from the muffin pan and place it in a bowl.
• Pour the half & half over the rasmalai.
• Garnish with slivered almonds & pistachios
• Serve cold.

Pineapple rasam

You need
Pineapple - 1/2 cup (finely chopped)
Tomato - 1(Puree)
Tamarind paste - 1/4 teaspoon
Coconut - 2 tablespoons (grated)
Coriander seeds - 1tablespoon
Cumin seeds - 1 tablespoon
Red chilly - 1
Asafoetida - 1/2 teaspoon
Peppercorn - 4-5
Urad dal - 1 teaspoon
Toor dal (boiled) - 1/2 cup
Salt
Ghee - 1 tablespoon
Mustard seeds - 1 teaspoon
Coriander leaves 


Method

• In a little oil saute coriander seeds, cumin seeds, red chilly, peppercorn, urad dal and coconut until they turn slightly brown.
• Add a little water and blend this into a paste.
• In a medium saucepan add the tomato puree, tamarind paste, salt and the above paste. You can add little water to this.
• Bring it to a boil.
• When it forms a froth on top add asafoetida and stir well.
• Boil this mixture for about 10 -12 minutes. 
• Now add the pineapple chunks and boil for a few more minutes (5 min)
• Finally add the boiled toor dal and dilute the rasam with water.
• Bring it to a boil and turn off the heat.
• For tempering - to ghee splutter mustard seeds and pour this over rasam.
• Garnish rasam with coriander leaves and serve over rice.

Dahi Vada

You need

Urad dal - 1cup

Coriander leaves

Green chilly - 3-4 (finely chopped)

Salt

Oil

Asafoetida

Yogurt - 2 cups

Green chilly - 1-2

Cumin seeds - 1 teaspoon

Coriander leaves

Coconut - 2 tablespoons

Chaat masala - optional - a pinch

Chilli powder - optional - a pinch

Method

• Blend together coconut, cumin seeds, green chillies and a few coriander leaves into a fine paste.
• Combine yogurt to the above paste and set aside
• Make vadai as in Vadai.
• Drop them in hot water for a few minutes and then drop them into the yogurt mix.
• Garnish with coriander leaves, chaat masala and chilli powder.
• Serve cold

Vegetable noodles

You need
Chinese noodles - 1 pack
Onions - 1/2 (sliced long)
Red/green pepper - 1/2 (sliced long)
Carrots - 1/2 cup (grated)
Cabbage- 1/2 cup 
Garlic cloves - 2 (finely chopped)
Ginger - a small piece (finely chopped)
Green onions
Red chilly - 2
Soy sauce - 2 tablespoons
Tomato sauce - 1/2 tablespoon
Tuong sauce - 1 tablespoon
Salt
Pepper
Oil
Vinegar - 1 tablespoon


Method

• Boil the noodles as per instructions in the pack. Add salt and a drop of oil to the water in which the noodles boils.
• Drain the noodles and set aside.
• In a wok, start by adding red chillies followed by onions, ginger, garlic and the rest of vegetables.
• Add soy sauce, tomato sauce, tuong sauce, salt, pepper and saute on medium high heat for few minutes until the vegetables are cooked well.
• When the vegetables are ready add the noodles to the wok, stir fry with vinegar for a few minutes.
• Garnish with green onions and serve hot.

Spicy Flat noodles with bean sprouts

You need
Flat noodles/Normal noodles - 1 pack
Mung bean sprouts - 1 pack
Garlic cloves - 2 (finely chopped)
Ginger small piece (finely chopped)
Onions - 1/2 (sliced long)
Chilli garlic sauce - 3-4 tablespoons
Soy sauce - 1 tablespoon (optional)
Honey - 1 teaspoon
Salt
Vinegar - 1 tablespoon
Green onions
Oil


Method

• Boil the noodles as per instructions on the pack. Add oil and salt to the water in which noodles boils.
• Drain the noodles and set aside.
• In a wok start by adding oil followed by garlic, ginger, onions and saute.
• Add soy sauce, chilli garlic sauce, honey and salt and make a sauce out of this. Use little water if required.
• Allow to simmer for few minutes.
• Add the mung bean sprouts and the noodles and saute well to coat them with the sauce.
• Finally add vinegar and garnish with green onions.
• Serve hot. 

Curry leaves thogayal

Replace red pepper with a handful of curry leaves to make this herbal thogayal
Rest same as Red pepper thogayal

Hot & Sour soup

You need
Tofu - 1 cake (cut long)
Mushrooms - 1/2 cup (diced)
Bamboo shoots - 1/2 cup (sliced)
Garlic cloves 1 (finely chopped)
Ginger - small piece (sliced)
Soy sauce - 1-2 tablespoons
Vinegar - 1 tablespoon
Salt
Corn starch - 1/2 tablepsoon
Sugar - 1 teaspoon
Green onions
Salt
Pepper
Oil


Method

• In a medium saucepan start by adding oil followed by garlic, ginger, bamboo shoots and the mushrooms.
• Saute for a while until mushrooms shrink and little and then add the sauces.
• Add soy sauce, vinegar, sugar, salt, pepper and required water to make a soup broth.
• Allow this to simmer for at least 10-15 minutes uncovered.
• Finally add the tofu.
• Mix the corn starch in some water and slowly add this to the soup, stirring well. This helps thicken the soup.
• Simmer for 3-5 minutes and turn off the heat.
• Garnish with green onions and serve hot.

Coconut Chutney

A pearl white chutney with a slight tinge of sweetness from the pearl onions. 

You need
Coconut (Grated)- 1/2 cup
Green chilly - 1-2
Curry leaves
Pearl onions - 1(small)
Roasted gram - a handful
Mustard - 1/2 teaspoon
Urad dal - 1/4 teaspoon
Asafoetida - a pinch
Salt
Oil


Method

• Blend together the coconut, roasted gram, pearl onions and green chilly into a fine paste with required amount of water.
• Add salt and Asafoetida and combine.
• For tempering add oil in pan, splutter mustard seeds, curry leaves and urad dal and pour over chutney
• Serve with dosa/idli

To be or not to be….Organic

The argument continues over this topic. It is still unclear for many as to what is best for them. Having its own pros and cons, organic food is still not affordable to all. If that’s the best for all then why make inorganic produce? All along synthetic pesticides have been causing problems for the consumer, producer and the environment. Suddenly farming techniques changed and farmers decided to go against the use of synthetic pesticides thereby leading to organic farming.

The whole process of how it came about appears to me like a long term mistake being rectified. And it hits the consumer in all ways, naturally. Organic products cost 50% more than conventional products. And when it comes to dairy, it is 100% more than conventional dairy products. I assume in this age even a toddler can see how organic milk is superior to normal milk. But still there is a majority of the population who wants to turn organic but truly cannot with this racing price line for organic products. Again, there are people who prefer to go organic in everything for the fear of diseases, as means of protecting the environment and minimizing the risk of exposure to pesticides.

Research does not positively prove that organic produce is more nutritious than conventional produce. It is also said, that the intake of these pesticides, both synthetic and natural does not pose a high risk for the consumer since it is within the parameters of permissible levels. Thereby if that’s the case, then there is no difference between organic and conventional produce.

It is very difficult to remove these chemicals from our environment, our food and our bodies once they have entered our ecosystem. No matter how young or old you are, a balance is what you need…..eventually

Tomato & Tamarind chutney

You need
Tomatoes - 3 (finely chopped)
Tamarind paste - 1/2 teaspoon
Curry leaves - 5 leaves
Garlic cloves - 2 
Mustard seeds - 1 teaspoon
Ginger - a small piece
Red chillies - 1-2
Green chillies  - 1-2 
Jeera - 1 teaspoon
Cashew nuts - a handful or little less
Asafoetida - 1/2 teaspoon
Mint leaves - few - optional
Salt
Oil


Method

• In a pan start by adding oil and splutter the mustard seeds, followed by cumin seeds, curry leaves, garlic cloves, ginger, red chillies, green chillies, Asafoetida and cashew nuts. 
• Saute for a minute.
• Add the tomatoes, tamarind, salt, cover and cook well until the tomatoes turn really soft.
• Allow to cool and grind this into a paste.Add water if required.
• Serve with Idli or Dosa.