Friday, June 27, 2008
The first and most common is Creole jambalaya (also called "red jambalaya"). First, meat is added, usually chicken and sausage such as andouille or smoked sausage. Then, vegetables and tomatoes are added to cook, then seafood. Rice and stock are added in equal proportions at the very end. The mix is brought to a boil and left to simmer for 20-60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases.
The second style, more characteristic of southwestern and south-central Louisiana, is Cajun jambalaya(also known as brown jambalaya) which contains no tomatoes. The meat is browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot are what give a Cajun jambalaya its brown color. A little vegetable oil is added if there is not enough fat in the pot. The trinity (of onions, celery, and green bell pepper) is added and sautéed until soft. Stock and seasonings are added in the next step, and then the meats are returned to the pot. This mixture is then simmered, covered, for at least one hour. Lastly, the mixture is brought to a boil and rice is added to the pot. It is then covered and left to simmer over very low heat for at least 1/2 hour without stirring. The dish is finished when the rice has cooked.(Source - Wikipedia)
Cajun Jambalaya has more of a smoky and spicy flavor than creole.
Here i have prepared the Cajun style vegetarian jambalaya but i have added tomatoes into this because i love its flavor in the rice.
I am sending this to mixed rice varieties event hosted by easycrafts of simple Indian food.
Rice - 2 cups
Onion - 1 medium size, diced
Green pepper - half a piece, chopped fine
Mixed vegetables in cajun sauce - 1 can or (1 chopped celery stick and 1/2 cup of cooked kidney beans)
garlic - 2 cloves, chopped fine
green chillies - 2 nos,chopped fine
red chilli pdr - 1 1/2 tsp
paprika - 2 tsp
cajun seasoning - according to ones taste
tomato paste - 2 tbsp
oil and butter - 1 tbsp each
water - 3 1/2 cups
Wash,clean and soak the rice for 1/2 an hr.Heat oil and butter in a wide ,deep bottom vessel.Add garlic,green chillies,onions, and green pepper.Add salt and saute until the onion turns translucent.Drain out the water from the can and add it into the pan.Stir it for a couple of minutes and add the spices and stir for a couple more mins.Then add the tomato paste and combine it well with the rest of the ingredients.Now add the rice and stir for sometime.Pour water,check salt,cover and let it cook until the water evaporates.Do not stir the rice in between.WAit till all the water is evaporated.Serve it hot.
I am sending this to this months WBB - express breakfast hosted this month by The singing chef Raaga.
INGREDIENTSWheat flour - 1 1/2 cups
Sooji/rava - 1/4 cup
onion - 1/2 cup,finely chopped
mustard seeds - 1 tsp
Green chillies - 3 nos ,finely chopped (can use dry red chillies instead)
cumin seeds - 1 tsp
curry leaves - 1 sprig,roughly chopped
cashew nuts - 2 tbsp ,roughly chopped(optional)
In a bowl mix wheat flour and sooji.Add enough water to make it into a spreadable consistency.Add salt and chopped onions and keep aside.If u are using nuts add that too.Prepare the tadka using the rest of the ingredients and add it to the batter.Stir it and let it stand for atleast 1/2 an hr.
Heat a tawa and pour a ladleful of batter on it.Spread it out evenly.Cover and let it cook until the bottomside is brown.Flip and cook for a few secs.Serve hot with chutney and enjoy it just like that.
Wednesday, June 25, 2008
I participated in the Open Sesame contest 2 .I chose box 4 and here is the riddle i received from Siri.These riddles were written by the very talented and spontaneous Dhivya of culinary Bazaar
I am a flower but adorn a bouquet,
I do notI have an inbuilt perfume in my being
So strong and so intense that my oil will make your insides 'hot'
My medical impact all over the world seen.
My 'Yorubas' infusion is the 'savior' of star wars
I have been used as a barter by the fellow 'sadiqi's' during trades
One does not have to fight tooth or 'nail' for me
I am usually pink but mostly available browned in shades
I may be dry , I may overpower your tongue
But add a little for that midas touch
Come now, start thinking of that spice
Whose bite make your 'teeth' say Ouch!
I thought at first the answer was saffron but i was wrong and siri sent me the 1st hint.Only after that i could guess the right answer as Cloves.Thank u so much siri , i had so much fun guessing it .
Here I have combined Arusuvai and OS 2 and prepared some delicious crunchy Nankhatai's. For my Arusuvai 1 post click on the hyperlink.
Nankhatai are Indian biscuits that are great to have during tea time.My mom used to make it for us and we used to have so much fun baking it.Miss those days of cooking with mom.
Usually nankhatai's are made with all purpose flour but here i have used a combination of madhu's rice flour and all purpose flour.I have also added some ground cloves in addition to cardamam powder which gives a distinct flavor.Its really delicious.One must really try it.
Madhu's rice pdr - 1/2 cup
All purpose flour - 1/2 cup
Powdered sugar - 1/2 cup
baking soda - 1/2 tsp
cloves - 10 ,grounded
ghee/butter - 3 1/2 tbsp , melted
milk - 1-2 tbsp
Mix all the dry ingredients in a bowl.Add the melted ghee/butter and mix it well until its evenly coated on the flour.Then add milk little by little,just enough to make a soft smooth dough.Keep it in a tight container for 1-2 hrs.
Preheat oven to 350 deg F..Line a baking sheet with parchment paper for easy clean up.Make small balls and slightly flatten it to form a disc.Place it on the baking sheet.Bake it for 10-12 mins or until golden brown.Remove from oven and let it rest for some time b4 serving.
Monday, June 23, 2008
Friday, June 20, 2008
I am sending this to Srivalli's Roti Mela .
A closer look at the layers
My repeated failures were because i never let the dough rest for 5-6 hrs before rolling and so it had an elastic effect and also to get perfect layers after roasting it on a tawa u should keep the porotta covered in a cotton cloth and let it steam inside for 5-10 mins.This will make it soft and then we can easily pat it to get the layers out.
Since this is a mild tasting bread its usually eaten with some spicy curry.I love to eat this with chilli chicken or gobi manchuri.
Cauliflower - half of a whole piece, cut into florets
oil for frying
All purpose flour - 1/4 cup
corn starch - 1 tbsp
gin-gar - 1 tbsp
red chilli pdr - 1 tsp
worchestershire sauce - 2 tsp
water as needed
Onion - 1 large onion , diced small
bell pepper(green/red) - 1 medium size,diced small
Fresh ginger - 2 tsp ,chopped fine
garlic cloves - 2 , chopped
green chillies - 3-4 , chopped fine
curry leaves - 1 sprig,roughly chopped
red chilli pdr - 1 tsp
tomato paste - 2 tbsp
ketchup - 2 tsp
worchestershire sauce - 3 tsp
corn starch - 1 1/2 tsp
water - 3 tbsp
sugar - a pinch
In a deep vessel bring some water to a boil.Add salt and drop the cauliflower florets and stir.Do not cover the vessel.Let it stand in there until they are tender but firm.Now drain out the water and keep them aside.
In a bowl mix all the ingredients needed to make the batter except water.Add enough water to make a thick batter.Add the florets and combine them well.
Heat oil in a wok.When it reaches the right temperature drop the florets slowly.Be careful not to overcrowd the wok then u wont get it crispy.Fry them till they are brown in color.Remove them and put them on a paper towel to drain off the excess oil.
Mix the cornstarch and water and keep aside. Heat some oil in a pan.Add the chopped ginger and garlic,curry leaves and green chillies.Saute them for a few seconds and then add onion,bell pepper and red chilli pdr.Add salt and saute until the onions get soft.Now add the tomato paste and worchestershire sauce and stir them all together.Sprinkle some water in order to thin out the tomato paste.Add ketchup and stir for couple more mins.Then add the mixture of cornstarch and water into the pan and stir until the gravy thickens.Finally add the fried florets and mix them well until they are combined.Check for salt.I like my manchuri semi dry.If you want more gravy add some more water while adding the cornstarch mixture.Remove from heat and serve with warm soft porottas.
I am sending this to DK's A.W.E.D - chinese event.
I had a few surprises this week -
Asha of Foodie hope and aroma gave me the "blogger with a purpose" award.Thank u so much asha.I was really thrilled to receive this from u :).I would like to pass on this award to
Roopa, Swathi , Suma and JZ .Congrats and enjoy:).
Meeso gave me the "you make my day award" and devi priya gave me the"nice matters award".Thank u so much meeso and devi.You gals really made my day :)
I am also very very happy to say that my rotini stuffed bell pepper won "the most creative recipe" in Pooja's VoW - Bell pepper event.I thank each and every one of u who voted for me.I am really flattered:).I also thank Pooja for hosting such a wonderful event.Congrats to Sia and Alka for winning the other categories.
Wednesday, June 18, 2008
Ghee or oil -2 Tbsp(i used a combination of a tsp each of ghee and oil)
Black cumin seed - 1 tsp
Serve hot Chambray with Til ko alu.
Onion -1 sliced
Green chili -4 sliced
Sesame seeds (Til) - 2-3 tsp
Salt to taste
Heat oil in a pan and fry onion, add potato and Til paste, salt and turmeric powder, mix and simmer for 5 min.
Serve hot with Chambray.
Monday, June 16, 2008
I am sending this dish to vandana rajesh's chicken event.
Awards time :).
Thursday, June 12, 2008
(Recipe adapted from the book "ultimate bread")
Dry yeast - 2 tsp
sugar - 1/2 tsp
water - 3/4 cup + 1/2 cup
Unbleached flour - 3 1/2 cups
salt - 1 tsp
olive oil/veg oil - 2 tbsp + for glazing (can use egg wash too)
nigella seeds/fennel seeds/sesame seeds - 2 tsp
Note:- All ingredients should be at room temperature
Sprinkle the yeast and sugar into 1/2 cup of lukewarm water in a bowl.Leave for 5 mins,then stir to dissolve.This should be done just before adding the yeast to the flour.Avoid using metal bowls or utensils to prepare yeast.Metal can impart an unpleasant aftertaste to the yeast mixture.
Sift the flour and salt together in a large bowl.Make well in the center and pour the dissolved yeast and the oil.
Mix in the flour.Stir in the remaining water,as needed to form a firm soft dough.Turn the dough out onto a lightly floured surface.Knead until smooth,supple and elastic ,about 15 mins.Initially the dough will be stiff but will soften and stretch gradually as you continue kneading.
Put the dough in a clean,oiled bowl,turning it to coat evenly with the oil.Cover with a dish towel,then let it rise until doubled in size,about 1 1/2 hrs.To check if the dough has completely risen press it gently with your fingertip.It will not spring back completely if its completely risen and spring back at once when the rising is incomplete.
Punch down the dough and rest for 10 mins.
Divide the dough into 2 equal parts.Roll each piece into a smooth ball and put it on a lightly floured baking sheet.Roll out each piece to form a 1/4in. thick round.Cover with a dish towel and let it rest for 20 mins.
Preheat the oven to 425 deg F
Use the blunt edge of knife to gently draw 4 parallel impressions across on top of each dough,then 4 more in the opposite direction.Brush with olive oil.
Sprinkle the dough with the seeds evenly and bake for 10-15 mins,until puffy and golden in color.wrap the breads immediately in a dishwtoel to keep the crust soft and prevent from drying out.
To check the doneness of the bread: -
A well baked bread should be golden brown in color,not too pale,not too dark in color.The texture and feel of bread should be firm to the touch without seeming hard.The best test is to listen to the sound of the baked bread when it is tapped on the underside.it should sound slightly hollow when it has been properly cooked.
Tuesday, June 10, 2008
Also my friend Siri of siri's corner is hosting a cool summer event - Frozen yogurt . Click on it for more details.
Tuesday, June 3, 2008
I have been lucky again to receive some more awards this week.
Divya of easy cooking and Sangeeth of Art of cooking food passed on me the nice matters award.Thank u so much divya and sangeeth.
I would like to pass on this award to Jai and Bee of Jugalbandi, Happy cook of My kitchen treasures and Dhivya of Dhivya's cuisine.
Uma gave me the you make my day award.Wow that does feel so good to hear again and again:).Thank u so much uma.
I would like to pass on this award to Dhivya of dhivya's cuisine, and my marathon buddies-Srivalli Bhags Dhivya Lakshmi Raaga Swati Divya Vikram Arundhathi Siri
Sowmya has passed me the rocking girl blogger award.Thank u so much sowmya.Madhavi of recipes from my fav place - kitchen and kamala of my moms recipes have been very kind enough to pass on this award to me.I am really to get this award.
Good chat blog award and how can i not mention roopa of rvkitchen treats.She always has some interesting stories to share in every post.I love reading every bit of it.So i pass her this award.Another person whom i would to pass on this award is nanditha Prabhu of Satvika.Her write ups are so beautiful, and expressive with right choice of words.When i read her posts i feel as if i was right there witnessing it.
Enjoy your awards girls.You very well deserved it.