BLACK BEANS AND RICE

Rice 'n' Beans is a very popular dish throughout Latin America and the Caribbean as well as in communities of Latino people elsewhere.The dish usually consists of white rice accompanied by brown, red or black, dry beans and seasoned in various ways. Different regions have different preferences.They are either served side by side or mixed together.(courtesy-wikipedia)

I prefer to mix it all together and also add other seasonings to suit my flavor.So without further delay here is the recipe.

INGREDIENTS

Cooked white rice-3 cups

black beans-1 can

onions-1 medium size,diced

green pepper/red pepper-half a piece,diced small

garlic-2 cloves,minced

green chillies-2-3,finely chopped

white vinegar-2 tsp

hot sauce-few dashes

cajun seasoning-2-3 tsp

lemon juice-a little

coriander leaves- to garnish

salt and pepper to taste

METHOD

Add a tbsp of oil in a pan.When it gets slightly hot add garlic and green chillies.Let it brown slowly, then add onion and pepper.Sprinkle some salt and pepper.Should not brown the onions,it just needs to get soft.Drain out the water from the can aand add the beans into the pan.Mix it all together.Add in the vinegar and few dashes of hot sauce according to ur preference.Then add the cajun seasonings to the mixture.It gives a nice southern flavor to the dish.You can use any other seasoning you like if u dont like cajun flavor.Before adding the rice ,the liquid in this mixture should be slightly evaporated otherwise the rice will get mushy.It just needs to be slightly moist enough for everything to be combined together.Adjust the salt.Garnish with coriander leaves and sprinkle some lemon juice.Serve it hot with any meat.

A SMALL NOTE OF THANKS!!!

Hi friends!!i started this blog without thinking how much ppl are gonna respond to my recipes.But the response has been soo great that i am so happy and motivated.Your constant support and encouragement has phenominally helped me improve my posts every time.I would like to thank each and everyone of u for ur support and encouragement and i hope u will keep doing the same.CHEERS TO U ALL AND THE BLOGGING WORLD!!!

If you havent got the chance to answer my this weeks TQ please click here

more FFF(fun food facts) and TQ's(trivia question)

Here some more interesting FFF i came across.

Pumpkins are fruits, not vegetables

The average pumpkin weighs between 10 and 30 pounds. The winner of the 2003 biggest pumpkin contest weighed 1,140 pounds.

It takes between four and five pounds of grapes to make one pound of raisins

Most raisins are made from the Thompson Seedless variety of grapes. Because you can keep them indefinitely without having them spoil, raisins are a good choice for long trips.

Did you know that bananas are considered to be the greatest body builders among the fruit foods?

They have tissue building ability. Serve daily and you will have better health and save money! Do not keep bananas in the refrigerator.

Honey heals wounds?

Use Honey to help heal a small wound.Apply the honey to the bandage, notdirectly on the wound. Honey will help prevent scarring.

The answer to last week's TQ:
I was first discovered thousands of years ago, growing in the Andes mountains in South America. However, my early ancestors were small and rather bitter tasting. I was introduced to India in the early 17th century, reaching China a short time thereafter. Upon my arrival in Europe I was called a variety of names, some of which had to do with my resemblance to a truffle. Today, I am the main ingredient in an extremely popular snack food that no fast food restaurant would be caught without. What am I?

ANS:-POTATO!!!
Thanks to everyone who responded and each and everyone of u did get it right:))). And also my heart congrats to all those who got it right!!!

And now this week's TQ .

On what vegetable did an ancient Egyptian place his right hand when taking an oath?

I have to say this but please "NO CHECKING ON INTERNET OR BOOKS" for answers:)).My friends lets have some fun,take some wild guesses :).THANK U

SANDWICHES from LEFTOVERS

Sandwiches are one of the quickest and easiest food we can make at home .Great for kids to take for lunch to school.Here are a couple of sandwiches that i always make from my leftovers.When i make cutlets and aloo gobi i always make sure to keep some aside to make these sandwiches the next day.It is reallllllllly tasty.
Click here for my vegetable cutlet recipe.Fit in a cutlet ,few onion rings and some ketchup in a potato roll or bread and u r good to go.


Another sandwich i treasure a lot is from leftover aloo gobi.Especially the very next day of its preperation when all the flavours has been nicely infused into the potatoes and cauliflower.Quick to make and delicious to taste.Click here for my aloo gobi recipe. Smear some butter on the inner side of the potato roll or on bread, lightly toast it on a tawa,fill it up with aloo gobi and press the bread on both sides till they r slightly crispy.
Serve it hot.

KELLYA AMBAT/SWEET BANANA CURRY

Kellya Ambat is a sweet konkani dish.Along with sweetness it gives a hint of spiciness in ur throat just b4 gulping it:).There are varieties of savoury type ambats .But i have come across only 1 sweet ambat that is made only with banana.As a kid i 1st ate this dish in my local gsb temple during festival times.Even though its sweet it wasserved alongside other savoury curries with rice.But i liked to eat it alone without mixing it with rice or anything.Very easy to make and no complications.

INGREDIENTS

chana dal-1/2 cup
Ripe plantains-4 nos
jaggery-1 cup grated
salt -a pinch
coconut-1 cup
turmeric-1 1/2 tsp
red chillies-4 nos
cashew nuts-few
mustard seeds-1 tsp
cumin seeds/jeera-1 tsp
curry leaves-1 sprig

METHOD
Cook chana dal in a pressure cooker.You have to keep in mind that the dal shouldnt get mashed up and that it maintains its original shape .This my hubby told me:).This gives a nice texture to the dish.The combination of melting bananas and biting dal is unbeatable.
Slit the plantains right in the middle and cut it into 1/2" half moon shape pieces.Cook it along with jaggery in lil bit of water.While cooking jaggery and plantains also oozes out water.Add a pinch of salt.Salt enhances the sweet flavor of the dish.Ones the bananas r cooked add in the dal.
Grind coconut,turmeric and red chillies together smoothly with water and add it to the rest.Dont close the lid after adding the masala as it will curdle.Reduce the flame and let it simmer for 5 mins or so.
Now add the tadka a combination of mustard seeds,jeera and curry leaves. Brown some cashews in some ghee and add to the dish.
Serve it hot or cold with rice or like me have it just like that:).

WING SAUCE CHICKEN FRY

I created the wing sauce chicken fry in the spur of the moment.Both hubby and me didnt have chicken for sometime now and were craving to have chicken fry.Both of us love the flavour of Frank's red hot cayenne pepper sauce so i thought why not incorporate this flavour in my chicken fry batter and so thats how i came up with this recipe.This sauce is also used to coat chicken wings and hence the name:).The fry came out soooooooooooooo good and yummmmmmmmmy :).So here is the recipe.
INGREDIENTS

chicken- breasts boneless cut to bite size pieces
all purpose flour-4 tbsp
ginger garlic paste-1 tbsp
soya sauce-1 1/2 tbsp
Frank's red hot cayenne pepper sauce-according to ur taste(i used a lot coz we love the flavor and spiciness of it)
green onions/scallions-2 nos. finely chopped
onions-half a piece.finely chopped
salt and pepper
oil for deep frying

FOR COATING

All purpose flour
plain bread crumbs

METHOD

Mix all the ingredients from all purpose flour to salt & pepper(remember to very lil salt as the hot sauce and soya sauce contains salt) with lil water and make a very thick batter such that it will stick to the chicken pieces.Leave a bit of the green onions for garnishing.Onions give a very nice flavour to the chicken fry.Add the chicken and let it marinate for about 2 hrs.On a plate mix equal quantities of flour and bread crumbs.I didnt have enough flour so i used some bread crumbs also and this combined coating mixture gave a nice sweet crispiness to the chicken.Sweetness from the bread crumbs.
Now take the chicken pieces one by one and coat it with this mixture.Nicely press the chicken on all sides so that the coating sticks to it.
Heat oil in a deep bottom vessel.When the oil gets hot drop the chicken pieces carefully and slowly so that oil doesnt spill out.For extra precaution u can use rubber gloves.Keep in mind not to over crowd the vessel otherwise the chicken will just steam and u wont get a crisp chicken and it will drink a lot of oil too.So the frying should be quick.The chicken will cook fast as they are boneless breasts.Fry it on a slightly medium high flame.Ones they get brown just like in the photo shown above,take it out and put it on a paper towel to drain off the excess oil.Garnish with some green onions.
Serve it Frank's hot sauce or eat it just like that.
Hope u all enjoy it!!!

CABBAGE and ONION DOSA

Cabbage dosa is my all time favourite.Its so good and tasty that u dont even need a chutney to dip it in.Its that good.Its spicy and tangy taste makes it extremely good even as a side dish with pej/kanji.Unlike the regular dosa this dosa batter doesnt need fermentation.This is my entry to Srivalli's dosamela event .

INGREDIENTS

Raw rice-2 cups
shredded coconut-1 cup
turmeric-2 tsp
cumin seeds-1 1/2 tsp
red chillies-4nos
greenchillies-4nos
tamarind concentrate-1 1/2 tbsp
asafoetida-1 tsp
salt to taste
cabbage-1 cup ,chopped fine
onion-1 medium size,chopped fine

METHOD

Soak rice for 4-5 hrs in warm water.In a blender grind it smoothly to a fine paste with water and shift it into a bowl.In the same blender grind together ingredients from coconut-tamarind concentrate with water as well.Mix this with the grounded rice in the bowl.Add in the chopped cabbage and onions.Add salt as required.The consistency of the batter should be medium,not toot hick nor thin,that way it will be easier to spread.Keep it aside for half an hr.
Heat a tawa/griddle.When it gets hot pour a laddleful of batter onto it and spread it slowly.Spread it out as much as u can(if u find it difficult to spread then keep the dosa thick).Spread some oil over it and close it with a lid.Cook it on a medium flame.When u see the edges get brown turn it over .Press it gently all over and let it cook for a couple of minutes.
Serve it hot with rice or eat it on its own.

SOME FUN FOOD FACTS(FFF) and A QUESTION!!!

I was doing some research on some food facts and i came across some interesting ones and i wanted to share it with all of u.

• Carrots Really Can Help You See In The Dark!!

Vitamin A is known to prevent "night blindness," and carrots are loaded with Vitamin A. So, why not load-up today!

• The Word "Salary" Comes From "Salt!"

Salt, our oldest preservative, was extremely rare in the past. So rare, in fact, that it was often used as pay. Imagine...earning a couple of tablespoons of salt for a hard-days work. Today, salt is so common that restaurants give it away for free, and packaged food contains so much that it's far too easy to eat too much salt (salt is also known as "sodium").

• Sometimes Frozen Fruits And Vegetables
  Are More Nutritious Than Fresh!

The longer that fruits or vegetables sit around waiting to be sold or eaten, the more nutrients they lose. But fruits and vegetables grown for freezing are usually frozen right after they're picked. Therefore, they have less time to lose their nutrients.

• It Takes 3500 Calories To Make A Pound Of Fat!

So, as long as you're active, and burning of calories, calories shouldn't have too much of a chance to turn into fat.

More FFF later.:)

TRIVIA QUESTION: I was first discovered thousands of years ago, growing in the Andes mountains in South America. However, my early ancestors were small and rather bitter tasting. I was introduced to India in the early 17th century, reaching China a short time thereafter. Upon my arrival in Europe I was called a variety of names, some of which had to do with my resemblance to a truffle. Today, I am the main ingredient in an extremely popular snack food that no fast food restaurant would be caught without. What am I?

IDLI and SAMBAR

Idli is every south Indian's cherished item.They are soft,fluffy and round shaped cakes steamed in an idli maker.Its all a meal in itself and we have it not just for breakfast but for dinner too.

Recipe for making Idli batter is same as that for making dosa except that it should be grinded slightly coarse,texture similar to rava/sooji.Whenever i make the batter i make sure to make large quantity of it so that it stays the entire week or more.We make so many variations from it like idli for 1 day,masala dosa another day ,appam ,uttappam and the list goes on and still we dont get tired of it.

Click here for my batter recipe.

Pour some water into the vessel that holds the idli tray and heat it.Let it come to a boil.Until then fill the oil greased round moulds of the Idli maker with the batter .These moulds are perforated to allow the idli's to cook evenly.Close the lid.Let it cook for about 10-12 mins.Pork the center of the idli with a fork or knife.If it comes out clean then its done.

Serve it hot with sambar or chutney or a combination of both.

Sambar recipe follows.

SAMBAR

There are so many variations of sambar .I usually have small onion sambar with my idlis and vegetable sambar with my rice.So here my recipe for Small onion sambar.

INGREDIENTS

Toor dal-1/2 cup,cooked

Small onions-20 nos,sliced

tomato-2 nos,diced

sambar pdr-2 tbsp(check my recipe here)

curry leaves-1 sprig

mustard seens-1 tsp

red chillies-4-5 nos

cumin seeds-1 tsp

tamarind paste-1 tbsp

coriander leaves-a bunch(i use a lot coz i like the flavour of it in sambar)

salt to taste

METHOD

Heat some oil in a pan.Add mustard seeds.When it starts to crackle add in the cumin seeds,curry leaves,red chillies and small onions.Ones the onions are soft and translucent add in the sambar pdr and tomato.Combine toordal and tamarind paste in a bowl and add into the pan.Pour some water if its too thick

Add salt and let it come to a boil.Garnish with coriander leaves.

Serve it hot with idli/sambar.

MASALA DOSA WITH COCONUT CHUTNEY

DOSA /IDLI BATTER
INGREDIENTS

Idle rice-3 cups
whole urad dal-1 cup
salt to taste

METHOD

Soak rice and urad dal separately for 5-6 hrs.Grind rice and urad dal separately to a smooth paste.Rice takes approximately 10-12 mins to grind but urad dal needs to br grinded for 25-30 mins until its fluffy.Mix both rice and dal in a bowl.Add some salt and let it ferment overnight. It should rise to double its volume.
Ones the batter has fermentated add some water.The consistency of the batter for dosas should be thin /spreadable and for idli and appam it should be medium,not too thick nor thin.Adjust salt.
NOTE:-Using the soaked water of the urad dal for grinding makes the fermentation process faster.
In extreme cold weather regions like mine ,to aid in fermenation prehaeat oven to 250 deg F for about 5-6 mins,switch it off and place ur bowl of batter in it.That will help in fermentaion.

MASALA

INGREDIENTS

Boiled Potatoes-2 medium size

onions-1 medium size,sliced

boiled carrots-2 nos(optional)

ginger-1 1/2 tsp,freshlygrated

turmeric-1 1/2 tsp

green chillies-3 nos,slitted

curry leaves-1 sprig

mustard seeds-1 tsp

urad dal-1 tsp

coriander leaves-to garnish

salt to taste

METHOD

Mash the potatoes coarsely ,sprinkle some salt over it and mix it well.If u r using carrot then mash it along with the potatoes as well.

Pour some oil in a pan.When its hot add mustard seeds.After its finishes to crackle add in urad dal,cumin seeds,greenc hillies,curry leaves and onions.Now add in turmeric and salt.When the onions gets translucent add in the mashed potatoes and carrot.Nicely mix it all together .Finally Add in the chopped coriander leaves.Keep this aside.
Now heat a griddle/tawa .Ones it gets hot pour a ladleful of batter on it and spread it evenly in a circular motion.Spread some oil/ghee on it.Ones it gets brown loosen it out from the tawa and fill it with lil bit of the masala in the center (as shown in the pic above) and fold it.

Serve it hot with coconut chutney and sambar.

CHUTNEY

This is the best coconut chutney u can have with masala dosa.

INGREDIENTS

shredded coconut-1 cup

small onions/pearl onions-3nos,whole

ginger-a small piece

green chillies-3 nos

curry leaves-of 1 sprig

salt

METHOD

Grind everything together smoothly with some water.

Serve it fresh with idli or masala dosa.

FRUIT PIZZA-MM SPRING FRUIT SENSATION

Hey all u pizza lovers out there!!!if u havent tried Fruit Pizza then this is the time.
I got the idea of making fruit pizza from Paula Deen's cooking show on food network.This is my entry to Abby's-MM spring fruit sensation event .

INGREDIENTS

Pizza crust dough-1 ,click here for my recipe

Fruits-sliced thin(can use any fruit u like.I used apples and strawberries)

chocolate chips-1 cup

milk-2 tbsp + A tsp if reqd

White chocolate chips-2 tbsp

toasted nuts-2 tbsp,coarsely chopped

METHOD

Spread out the pizza dough to about 1/2" thickness.Preheat oven to 450 deg.Pork the crust with a fork randomly all over in order to avoid the puffing up of the crust.Bake it till golden brown in color.Remove and let it cool completely.In the meantime melt a cup of chocolate chips with milk in the microwave.It shouldn't be too thick nor too thin.The consistency of the melted chocolate should be spreadable as shown in the pic below.

Arrange the sliced fruits on top of the chocolate like shown below.You can put any fruits u like. Sprinkle some toasted nuts over it.
And finally some melted white chocolate.
And voila!!! there u have an amazing fruit pizza....Enjooooooooy..

PATHRAWADA-STEP BY STEP PROCESS

Pathrawada is an authentic konkani delicacy.Its an all time favourite of any konkana u come across.It contains layers and layers of pathra leaves(colocasia) smeared with a thick batter (made of rice and other spices) and finally steamed to get the end product.The batter brings out the rich natural flavour of the pathra leavesSince the preparation of pathrawada is a long process,in my family its an occasion for family gathering where my mom and aunts all sit and prepare it together.The house will be all filled with the aroma of the pathrawada.AAAAAAAAAAAhhh!!!!!The smell and taste is to die for.Describing this itself makes my mouth water:).
Now since I am in US,i find it very difficult to get hold of these pathra leaves.Its very seasonal and the Indian grocery stores rarely has it.But my blog is totally incomplete without adding this delicacy.So I am posting this recipe as how its prepared in my home back in India.Before that a Special Thanks to my mom(who prepared it) and dad(who took the photos) without whom i wouldnt be able to post this.
INGREDIENTS
Colocasia leaves-Atleast 20(enough to make 2 loaves-washed and veins
removed)

For Batter:-METHOD

Soak rice for atleast 5-6 hrs in warm water and wash it 2-3 times.Then grind it coarsely(texture similar to rava).Then grind rest of the ingredients together and mix it with the coarsely grinded rice.The batter should be very thick so that it will stick to the leaves and hold it together.Keep it aside for a while.See pic below to see how the batter looks. Take a wide pan or plate to place and smear the leaves.Place the largest leaf in the bottom and smaller ones on top of that.Apply the batter on top of each and place them one above the other as shown in the pic.For a large loaf as here u will need 10-12 leaves.For smaller ones keep 6-7. After applying the batter fold both the sides simultaneously as shown above.Apply batter on the folded side as shown below. Then fold the bottom side and roll it to the top as shown in the pics below.


Then again smear it with batter on all the sides of the loaf.

This is a large size loaf which will take 1 1/2 - 2 hrs to cook.A small one will take less time.So time to cook depends on the size of the loaf.
The steamer we use to cook pathrawada at home.You can use any steamer u have on hand that can hold the loaves.

Uncooked pathrawada placed in the steamer.

Cooked pathrawada.See the change in color of the leaves.To check if its done pierce a knife and if it goes in smoothly then that means the leaves r done.It is very important that the leaves get cooked otherwise u will get an itchy feeling in ur mouth.
Slice the hot loaf into smaller pieces and serve it hot with oil.
Leftover pathrawada can be sliced and roasted on a griddle or tawa with lil bit of oil.It tastes even better.I hope u all enjoy it.

Raw rice-3 cups
shredded coconut-3 cup (frozen or fresh)
Red chillies-15(less if u dont like spicy)
turmeric-1 tsp
asafoetida-1 tsp
cumin-1 tsp
tamarind pulp-1 tbsp
salt to taste.

EGGPLANT PARMESAN WITH PENNE

I had posted this recipe a few weeks back and when i saw Poojas VoW-Brinjal

mention that u can post already posted recipe i instantly thought of this.:)

Eggplant parmesan is one of best Italian dishes i have tasted.Whenever we go to an Italian restaurant we make sure we eat this.Since both my hubby and me love it so much i tried to recreate it my kitchen in my own way.

INGREDIENTS

Eggplant-1 whole sliced into 1/4" round pieces

whole purpose flour-3 tbsp

water-just enough to make a thin paste

salt and pepper

breadcrumbs-for coating(can use seasoned bread crumbs too)

mozarella cheese-shredded or fresh

Ready made pasta sauce-1 cup any(i used RAGU mushroom pasta sauce)

parmesan cheese-1/4 cup and to sprinkle on top

olive oil for frying

METHOD

Apply salt on the eggplant pieces and leave it aside for 1 hr.The salt will ooze out some water from the vegetable and remove its bitterness.Wipe off the extra water from it using a paper towel.Make a thin paste of the flour adding water,season it with salt and pepper.Only lil salt is needed,remember we will be adding sauce and parmesan cheese over it and that contains salt.Pour bread crumbs in a separate plate.Add 1/4 cup of parmesan cheese over the bread crumbs and mix it evenly.

Dip the eggplantpieces one by one in the flour paste and then coat it with bread crumbs.

Heat a pan on medium flame and pour oil just enough to coat its bottom.When the oil is hot fry the eggplant till they golden brown on both sides.Keep it on a paper towel to drain off the excess oil.

Take a baking pan and put a thin layer of pasta sauce on the bottom.over that place the fried eggplant pieces,lil bit of pasta sauce ,mozarella over each piece in the same order.PLace another layer of eggplant pieces and repeat the layers until all the pieces are done.Sprinkle some parmesan cheese on the top.

Preheat the oven at 350 deg.Place the baking dish in the oven and bake it for 10 mins or until the cheese melts.

Serve it pasta or put in between bread and it as sandwich.

PENNE PASTA

INGREDIENTS

penne-2 cups

pasta sauce-any 1 cup

parmesan cheese-to sprinkle

METHOD

Follow the box instruction and cook the pasta.Heat a cup of pasta sauce in a seperate pan.Drop the cooked pasta into the sauce and sprinkle it with some parmesan cheese.

Serve it with eggplant parmesan.

Bloggers who tried out this recipe:-

Miss Bellevue of Bombay bistro

AVIAL

INGREDIENTS

Potato-2 medium size
carrot-1 cup
long beans-1 cup
raw banana-1 cup
frozen drumsticks-6-8 nos(optional)
tomato-2 nos
green chilies-3 nos
curry leaves-of 1 sprig

FOR MASALA

coconut-1 cup ,shredded
shallots/small onions-3-4 nos
turmeric pdr-1 1/2 tsp
jeera-1 tsp
curry leaves-of 1 sprig

METHOD

Cut all the vegetables long and of same length(the size of french fries).Cook them in a small amount of water along with green chillies,curry leaves and some salt.Coarsely grind the ingredients for the masala with lil water and add it to the cooked vegetables.Stir in everything together and switch off the flame.Serve it hot with rice.
NOTE:-Traditional recipe calls for adding curd in the end.But i like it without it.But anyone who like it can add in a cup of curd, nicely whisked into the dish.

TANGY BUTTER BEANS CURRY

INGREDIENTS

Butter beans-1 can
tomato-1 ,grinded smoothly
mustard seeds-1 tsp
turmeric pdr-1 tsp
chilli pdr-1 tsp
curry leaves-of 1 sprig
asafoetida-a pinch
salt to taste

METHOD

Pour a tbsp of oil into a pan.When it gets hot add mustard seeds.After it crackles add turmeric pdr,chilli pdr , curry leaves and the grinded tomato.After the raw taste of tomato goes add in the beans into the pan.Pour in 1/2 cup of water and salt.Close the lid,reduce the flame and let it come to a boil.Let it boil for 5 mins.Switch off the flame and add in a pinch of asafoetida.
Tastes great with upma or rice.

FISH FRY

INGREDIENTS

Fish fillet- 2 nos any,i used tilapia

shallots/small onions- 4nos

ginger -1" piece

garlic-1 pod

turmeric-1 tsp

red chilli- 1 tsp

coriander pdr-1 1/2 tbsp

salt to taste

oil for shallow fry

METHOD

Clean the fish and keep aside.Grind small onions,ginger and garlic coarsely in a processor without adding water.Transfer it to a bowl.Now add rest of the ingredients intot he bowl.Mix everything together pressing the onions a lil.The marinate should be a thick paste such that it sticks to the fish.Now apply on both sides of the fish and keep it overnight.

Pour lil oil in a pan.Put the flame on high.When the oil gets extremely hot drop the fish.Do not disturb the fish for 1 min.Each side takes approximately 1-1 1/2 mins to brown.After 1 min u can chk the it by slightly lifting it with a spatula.Repeat the same for the other side also.

Serve it hot with rice and curry.

HAKKA NOODLES -VEG

INGREDIENTS

chinese noodles-1 pack
cabbage-1/2 cup,shredded
carrot-1/4 cup,thinly sliced round
scallions-3nos,chopped fine
green pepper-1/4 cup diced
ginger-1 1/2 tsp freshly grated
worchestershire sauce-1 tbsp
green chilli sauce or red chilli sauce-1 1/2 tsp
salt and pepper to taste

METHOD

Boil water in a vessel with salt.Drop in the noodles and cook for around 2 -3 mins.After that spread on a plate and pour some oil over it to avoid sticking.
In a wide pan add some oil.When it gets hot add all the vegetables(reserve half of the scallions for garnish) and ginger.When the vegetables gets slightly cooked add the sauces and lil salt and pepper.Then add the noodles and combine all together.Stir fry the noodles on a medium flame till it gets slightly brown.Garnish with the reserved scallions and few drops of sesame oil.

KANJI and KAPPA(yucca)

Kanji and kappa is very popular in kerala.Kanji or rice gruel is a kind of porridge is made with a higher water to grain ratio than in regular porridge. The result is a rather soupy end product.The ratio of rice:water i use is 1:6or8.It might look rather simple but a nice hot kanji with any vegetable or meat curry is very very tasty and comforting.In kerala its traditionally eaten with kappa popularly known as tapioca in kerala and yucca in usa.Usually rosematta (a kind of parboiled rice)is used to make kanji.So here's the recipe...

KANJI
INGREDIENTS

rosematta rice-1 cup(available in any indian grocery stores)
water-6-8 cups
salt(optional)

METHOD

Wash the rice and drain off the water.Shift the rice into a deep vessel that will hold the water and fit in a pressure cooker.Preparing kanji in a pressure cooker makes things faster and easier.Cook it on medium high and wait for the 1st whistle.Then reduce the heat to medium low and cook for another 1/2 an hr.Switch it off and wait for the pressure to go off.Rice is ready.Serve it in a bowl with kappa curry(recipe follows).Can add lil salt into the rice to enhance the flavor.I dont add it coz i like it as it is.

KAPPA (yucca)
INGREDIENTS

yucca-1 whole
coconut-1 cup
shallots-3-4 nos
green chillies-3 nos,slit
turmeric-1 1/2 tsp
curry leaves-of 1 sprig
mustard seeds-1 tsp
salt to taste

METHOD

Remove the skin of yucca,wash and clean it.Cut the whole piece into a size of potato and cook it in water and salt till its soft and tender.Coarsely mash it and keep it aside.
Grind coconut,shallots and turmeric together and leave it aside.
In a pan add lil oil.When its hot add in the mustard seeds.After its starts to crackle add in the green chillies and curry leaves.Then add the grinded masala ans some salt.Combine the mashed yucca with the masala and mix it all together.Sprinkle lil water if its difficult to mix but be careful not to add too much.Check the salt.
Serve it hot on top of kanji.

NAAN

I love naan and this is one Indian bread that is popular with the rest of the world.So when i saw Aparna's naan recipe i was in.She has explained the process so well that i will simply paste the link to her site.Hope u all enjoy!!!

http://mydiversekitchen.blogspot.com/2008/02/naan.html

HOMEMADE PIZZA

Now who doesnt like PIZZA!!!!Its so good ,kids love it and always in handy during parties,travelling etc....So I wanted to try and make at home but i wont take full credit for it. I got the recipe for the dough from Aparna-Diverse Kitchen.The recipe was for making Naan which i did but i had some leftover dough so i used the same for making this Pizza and it turned out sooooooo great.Thank u very much Aparna for the recipe.
INGREDIENTS

All purpose flour-2 cups

whole wheat flour-2 cups

warm milk 1 cup+ a bit more, if required

sugar-2 tsp

dry active yeast-2 tsp

salt-2 tsp

oil-2 tbsp

yogurt-3 -4 tbsp

baking powder-3/4 tsp

baking soda-1/2 tsp

TOPPINGS-I used

pizza sauce-any
onions-thinly sliced
green pepper-thinly sliced
red pepper-thinly sliced
black olives
parmasan cheese
mozarella cheese-shredded

can also use
mushrooms,zuchini,chicken,italian sausage

METHOD

Add the sugar and yeast to the milk. Stir and allow the yeast to rest for 10 mins.In a bowl, sieve the flours, baking powder,soda and salt. Make a well in the centre and pour the yeast mixture into it. Mix well. Now add the oil and yogurt. Knead well into a soft, smooth and elastic dough. Add a little more milk if required if the dough needs it. Place the dough in a lightly oiled bowl, cover using a wet cloth or paper towel and allow the dough to double in size.
Use half of the dough and make a ball.Grease the pizza pan with little oil.Put the dough on the pan and spread it with hand pressing and pushing it outward in a circular motion.keep it slightly thick if u want a thick pizza.
Preheat oven to the highest temperature u have on ur oven.
First spread a layer of pizza sauce , sprinkle parmesan cheese, then spread the vegetables,another layer of parmesan .Bake this for 8-9 mins or till the crust gets golden brown.Add the mozarella a minute before taking it from the oven.
Serve hot .

CHOCOLATE TRUFFLE

INGREDIENTS

Milk chocolate chips-1 cup

cream-2 tbsp

coffee pdr-1 tsp

orange zest-of 1 whole orange

COATINGS

Toasted coarsely grinded nuts-i used cashew nuts

powdered sugar

melted white chocolate

METHOD

In a bowl combine chocolate chips,coffee pdr and cream.Heat it in microwave for 30sec-1 min approx. and melt it.Whisk it till its all smooth and thick.Add in the orange zest and stir it till its all mixed.Refrigerate for about an hr.Scoop it out using a spoon and make small balls of it.

Keep the coatings ready on separate plates.Now roll each ball over the coatings u like and refrigerate it for atleast half an hr to 1 hr before u can eat it.

CHICKEN MASALA -DRY

INGREDIENTS

chicken breasts-boneless cut into bite size pieces

onions-2 medium size,finely chopped

tomato-2 medium size.diced small

ginger-garlic-1 tbsp,freshly grated

curry leaves-of 1 sprig

cinnamon stick-1 whole

turmeric pdr-1 tsp

chilli pdr-1 tsp

coriander pdr-2 tbsp

garam masala- 1 1/2 tsp

coriander leaves- to garnish

salt to taste

METHOD

Marinate the chicken with turmeric,gin-gar paste,lemon juice ,coriander pdr and saltfor approximately 2 hrs.Heat lil oil in a pan.Add whole cinnamon stick(that way its easier to discard it in the end)curry leaves,gin-gar and onions.When the onions turn a lil soft add turmeric pdr and salt.When the onions turn translucent add tomatoes,coriander pdr,chilli pdr and garam masala.Cook and mash the tomatoes well using a spatula.When oil starts oozing out of the masala add in the chicken.Stir and cook it until chicken is done.Garnish with coriander leaves.

FOR GRAVY:-Add a few spoons of cream and 1/4 cup of water and bring it to boil.

Serve it hot with rotis,bread or paratas.