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November 26, 2007

Ginger Tea - Indian Ginger Tea (with Milk) Recipe

Tea is my morning drink. I know most people get started on coffee but it has always been tea for me. And if its with a tinge of ginger - nothing like it! I regularly add ginger to hide the raw smell of tea leaves in my drink.

When Sunita announced her Think Spice Event this month and when I saw it was ginger this time, quite a few recipes went through my mind. But the honest truth is, I can't stand the smell of raw ginger. Its ironic, cuz I do like ginger chicken and stuff, but if you tell me that the antidote for nausea is chewing a piece of ginger, then I beg to differ! Raw ginger causes nausea in me. But I love ginger-flavoured tea. Yeah, I know, its tough to 'digest' this weird like-dislike circle of mine.

This is not much of a recipe, just a habit of mine that I wanted to share and hopefully, Sunita would accept this as an entry to her event.

To make ginger tea - boil 1/2 cup water and add 1 tsp tea leaves and 2 small pieces of ginger. Boil for a few minutes and add hot milk and sugar to taste. Drink hot!



This is my cup of Ginger Tea that gets me started every day morning. Just add a few pieces of shredded fresh ginger into your tea while its brewing and enjoy the flavour.

November 23, 2007

Chicken Drumsticks - Roasted Chicken Drumsticks Recipe

This used to be a favourite dish during my childhood days, when we go out for dinner. Chicken legs used to fascinate me and I used to fight for it from my mom's chicken curry, with cousins my age. All the more reason why chicken drumsticks were good, cuz no fighting necessary. It meant an entire plate full of them, arranged florally, with tomato and green chutney in the centre.

Chicken Drumsticks Recipe

Ingredients:
Chicken legs - 4
Curd - 5 tbsp
Ginger garlic paste - 1.5 tbsp
Chilly powder - 2 tsp
Jeera powder - 2 tsp
Pepper powder - 2 tsp
Lemon juice - 2 tsp
Salt - 2 tsp

How I Made It:

Mix all the ingredients and marinate the chicken legs in it for 2 hours.

Shallow fry in little oil and serve hot with rice or roti with chopped onions and tomato / green chutney.

By the way, I received mostly positive feedback about the new template but I agree with those few who said it looks childish and less like a food blog template. So till I get a better one, I am going to go with this. Probably for new years, I will have a new template. Till then, bear with me. After all, its autumn time for most of you out there. In India, its all the same of course, but Hyderabad is getting cooler by the day and its quite pleasant.

November 21, 2007

Shahi Paneer Recipe | Shahi Paneer | How to Make Shahi Paneer

Update: Since I posted this Shahi Paneer recipe which I tried a few years back, I have perfected my skills at making the dish so a better recipe to try would be the Restaurant-Style Paneer Butter Masala.

I first made this paneer dish for TH who was not really TH back then but just this guy that I was remotely intersested in and wanted to get to know better. He loves paneer and I wanted to try a special paneer recipe and zeroed in on Shahi Paneer because it sounded fancy. I think this is the first paneer recipe I ever tried (on my own, anyway) and it came out pretty well, so much so that he said "it's nice" a compliment that's hard to get out of TH's mouth.

Although a lot contend that the recipe for Paneer Butter Masala and Shahi Paneer is the same, I have seen different variations all over. No matter what you decide to call it, it's still a great recipe and once you must try if you are a paneer lover.

Over to the recipe now!

I always dream of making an entire thali for Regional Cuisine of India (RCI). Managed somewhere close for Oriyan Cuisine but sadly failed this month. The best I could do last weekend was this typical Bihari dish - Shahi Paneer. I am a paneer lover and like it in almost any dish. This is my first attempt at Bihari Cuisine and I must say I am a fan now.

November 19, 2007

Kara Kuzhambu with Paruppu Usili-Kuzhambu and Usili Recipe

I was shamelessly out of touch with the food blogosphere all of last month. Had major plans to send in entries to most of the events in November, but again, am alarmingly behind schedule. Was out over most of the weekends and that's when I actually cook!


Got some time this Sunday and made a simple lunch of Karakozhambu and Parippu Usili. As I was making them and trying to figure out which bowl to photograph them in (I have limited bowls and crockery so didn't take long to decide that), I suddenly recalled Suganya's Vegan Ventures event and what an apt entry mine I was. I didn't realise that most of my cooking was anyway Vegan.

So here we are!

Kara Kuzhambu Recipe

Ingredients:
Onions - 2 medium, chopped fine
Tamarind paste - 2 tbsp
Gingelly oil - 4 tbsp
Chilli Powder - 2 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Pepper powder - 2 tsp
Curry leaves - one strand
Salt - to taste

How to make Kara Kuzhambu:

1) Fry onions in oil till golden brown and then fry the fenugreek seeds.
2) Mix salt, chilly powder, pepper and coriander powder into the tamarind paste and pour into the fried onions.
3) Boil well to get a thick gravy.
4) Add curry leaves in the end, mix well and remove from fire.

Basic recipe courtesy : www.kuttyjapan.com

Beans-Paruppu Usili Recipe


Ingredients:
Beans - 10-15

Toor dal - half cup, soaked
Onions - 1 small, finely chopped
Jeera powder - 1/2 tsp
Red Chillies - 4
Coconut - 2 tbsp
Garlic - 3 cloves
Hing - one pinch
Curry leaves - one strand
Salt - to taste

How I Made It:

1) Cook beans with salt and leave aside.

2) Grind together: toor dal, chillies, jeera powder and coconut with some salt.

3) Fry this dal mixture in some oil till it breaks into pieces. Keep mixing to avoid sticking to the bottom of the pan. Once done, keep aside.

4) Cackle mustard seeds in some oil, saute onions and garlic with curry leaves and hing.

5) To this, add the dal mixture and the cooked beans. Stir well, break into small pieces and remove from fire.

If anybody has a different way of making this, please do let me know. I feel the taste can be made better than how it was and this was my first time.

November 6, 2007

Paruppu Rasam-Rasam with Dal or Lentils-Paruppu Rasam Recipe

Usually, rasam is made with some paruppu or dal added to it at the end. However, paruppu rasam is a bit different because of the simplicity and the spices uses. I feel that lunch is incomplete with some 'ozhichu koottan' (gravy, for lack of a better word) to go with it. The most common ones I make are sambhar, rasam and dal. It was gettng quite boring so this weekend, I decided to mix-n-match and make parippu rasam. I made the consistency slightly thicker than normal, the way I like it.

PARUPPU RASAM RECIPE

What I Used:

Toor dal/tuvar dal - 1/4 cup
Tamarind paste - 2 tbsp
Rasam Powder - 2 tsp
Red chillies - 4
Turmeric - 1/2 tsp
Crushed garlic - 8 cloves
Water - 1 1/2 cups

How I Made It:

1. Pressure cook the dal well with turmeric. Once done, mash it well and keep aside.

2. In a little oil, cackle the mustard seeds, add the red chillies and garlic and fry for a minute. Then add the rasam powder and fry for another minute.

3. Mix the dal and add the tamarind paste with the water. Adjust the water at this stage to have the consistency you desire.

4. Bring water to boil, add required salt and remove from fire.

5. Garnish with fresh coriander leaves.

Serve hot with steamed rice.

Thanks to all those who commented on this post and told me about the JFI ingredient this month. I am really pleased to send this to Linda of Out of the Garden for JFI - Toor Dal.

This simple dish also goes to the event Powerless Cooking hosted by easycrafts of Simple Indian Cooking. The idea is to cook a dish without the use of any electrical appliances .

I am away for 5 days Diwali vacation but will be back next week with some entries to your events out there. Don't forget to keep sending in your entries to WBB #17 - Cornflakes. I will respond to your messages and emails as soon as I am back.

November 4, 2007

The Theme For WBB #17 is...

Weekend Breakfast Blogging, more popularly known as WBB is the brainchild of Nandita of Saffrontrail. In her words, it is an event "where all our fellow bloggers can tell us what they have been cooking over their weekend mornings".

The event has seen different hosts in the past and it is my honour to be hosting WBB #17 in November 2007.

I tried to think hard for a theme, and finally settled on using the first thing that comes to our minds when we say breakfast. Yes, its cornflakes!!
The idea for corn flakes began by accident when Dr. Kellogg and his brother, Will Keith Kellog, left some cooked wheat to sit, while they attended to some pressing matters at the sanitarium. When they returned, they found that the wheat had gone stale, but being on a strict budget, they decided to continue to process it by forcing it through rollers, hoping to obtain long sheets of the dough. To their surprise, what they got instead was flakes!
source: answers.com
So lets put on our thinking caps and conjure up recipes where one of the main ingredient is cornflakes (or any other variation of it).

I did a simple search on Google and found so many different things that can be made with cornflakes, that it's really mindblowing.

The rules are pretty simple:

1. Post a breakfast recipe in the month of November, with cornflakes, or its variations, as the main ingredient. You can even share any innovations you use to make that simple bowl of cornflakes jazzy!

2. Send in your entries to naagu.v[at]gmail.com with subject line as WBB before November 30th, 2007. Make sure you include the permalink to your post, your name and a picture. More than one entry per blog is also most welcome.

Please send in your thoughts and suggestions, if any.

November 3, 2007

Pizza Omelette: Carb-Free Gluten-Free 'Pizza' Recipe

I love eggs and one of the easiest and most convenient thing to cook with eggs would be - omelettes! So this is my special 'pizza' omelette that's colourful and probably something most of you cook at your homes too :) This pizza is carbs-free and gluten-free. Win!

Pizza Omelette Recipe


Ingredients:
Eggs - 2
Green chillies - 1
Tomatoes, diced - 1/2
Salt - 1/2 tsp
Pepper - 1 tsp
Cheese cubes - 1

How I Made It:

1. Whisk the eggs with salt and pour on a girdle with little oil.

2. Sprinkle the chillies and tomatoes and cook for 2 mins, closed.

3. Topple over, and remove in about 10 seconds.

4. Sprinkle better powder and diced cheese pieces. Let the cheese pieces melt a little.

Tip* Adding some oregano gives this a nice pizza flavour :)