Home Style Burritoes

Life is all about making choices and for that matter - the right choices. You choose your area of academics, you choose your career, and most importantly you choose your friends. Choosing friends, however, is an art. Some people are real friends whereas some, over time, prove themselves to be a waste and unworthy of your compassion. They will never be congruent - no matter how long you have kept your hand of friendship extended towards them or how firm that hand and emotion may have been. So treasure the ones who are reciprocal and give you genuine joy. Invest where your love is returned with equality. Because love knows no race or religion. 
Rest all...not of value.

Speaking of choices, food too, is about choices. Some food can be better than others. While some recipes turn out to be a waste of your time and TLC. Invest time and money on the dishes that please your palate, provide you with what your body needs while still fitting your schedule. Everything else is immaterial.

A semi home-made Burrito is one such recipe or choice that fits a busy lifestyle, satiates the hunger, gives you the necessary nutrition yet scores in the taste department. It is perfect for a day when you are feeling tired or just plain busy.

1. Tortillas
2. Salsa
3. Cheese, shredded
4. Sour cream
5. Lettuce, shredded
6. Bell peppers, finely chopped
7. Onions, sliced
8. Oil
9.Chicken strips, cooked (store bought is convenient)


Instructions:
1. Heat a non-stick wok.
2. Add oil.
3. Throw in the onions and caramelize.
4. Add in salsa and bell peppers and cook until al dente (do not over cook)
5. In a plate, lay down a single tortilla and add chicken in the center.
6. Sprinkle cheese in the center of the tortilla and microwave for a minute or so. You can also use an oven.
7. Top with the cooked onion and bell pepper.
8. Sprinkle lettuce and a dollop of sour cream.

Roll up and devour!

This is inspired by the recipe mentioned at the back of my tortilla packet. But more importantly, this dish is inspired by my lovely sister (I first had something like this at her home).

Anda Bhurji (Scrambled eggs )

Egg and I are not friends! For me, Eggs are best when decorated-up and placed in the Easter basket. Putting eggs into my intrinsic human system is another story.

Being a calorie counter and health-conscious freak, it seems natural that I would crave this ingredient. Alas! I failed each time I tried to get my digestive tract to accept this protein-rich ingredient. So now, I have made terms with the war going on between the two. But I manage to still sneak in a bite or two every time I make an egg dish for Mr. Husband. After all, what is better and easy-to-make then eggs for breakfast?

Here goes the recipe:

Ingredients:
1.2 eggs, whisked
2. Red onion, half, finely chopped
3. Tomatoes, 1/4th, finely chopped
4. Salt, a pinch or to taste
5. Red chili powder, a pinch or to taste
6. Oil

Instructions:
1. Heat a non-stick pan.
2. Add a little but of oil and throw in the onions.
3. Stir fry for a few minutes until the onion changes colour.
4. Add in tomatoes then the whisked eggs (combined with salt and pepper)
5. Let the bottom part harden slightly so that you can flip it.
6. Cook evenly on both sides.
7. Cut into small pieces.

Serve with ketchup, toast, and a warm cup of chai.

For a vegetarian version, check this out.

Chinese Fried Rice

As my reader, you must be aware of my love for Asian food. Here's another recipe that is an ubiquitous Chinese dish that will never lose its charm. Eat this one by itself or with a side of Manchurian. Add cooked chicken or only vegetables. This dish can be prepared in many forms. All forms lead to the words - Yummy in my Tummy! :-)

No prep needed. Serves 4.

Ingredients:
1. Eggs, 2, whisked
2. Oil
3.  Steamed white rice, 2 cups
4. Soya sauce, to taste. You can use oyster sauce as an alternative.
5. Red onion, 1/2, finely chopped
6. Spring onion, 4, chopped
7. Broccoli, 5-6 florets, chopped
8. Green pepper (capsicum), 1, finely chopped
9. 1/2 cup appx frozen veg (chopped carrot, corn kernels, green peas)
10. Vinegar, a couple of tablespoons
11. Red chili and garlic sauce about 1.5 tbsp

Instructions:
1. Cook rice with 2 tsp salt and oil. You can also use leftover cooled rice.
2. Set aside and let it cool.
3. Heat a wok.
4. Add oil then red onion.
5. Let it brown. This will take appx 8 mins.
6. Throw in the whisked eggs and mix quickly. This will make something like scrambled eggs in the wok.
7. Then add soya sauce.
8. Add broccoli and other vegetables (green pepper and frozen veg).
9. Cook for about 5 mins.
10. Add vinegar and chili-garlic sauce.
11. Throw in the spring onions and mix.
12. Add the rice and mix again.
13. Check the flavours and add more soya sauce and vinegar as per taste.

Serve warm by itself. This will be a wholesome hearty meal.

Tips:
1. You can add fresh bean sprouts at the end for a nice crunch.
2. Apparently using sesame oil imparts more flavour to the rice (but I have not tried this myself)
3. Cooking the eggs, onion, and vegetables separately and assembling them together at the end with rice is supposedly a better method of cooking this recipe.

Kutu Ke Pakodi (Buckwheat Flour and Potato Fritters)

Kutu ki pakodi is deep fried fritters and a feast on the days of fasting :-).

It's made of Kutu ka aata or buckwheat flour. It is eaten with yogurt. I love this dish. Since I have been working out more than religiously for the past week, I decided to reward myself with a little bit of oil and salt ;-)
These fritters are eaten after being dipped in flavoured yogurt (Chaach). However some people like to eat it by itself or with some condiment or just ketchup.
This is my Mom's recipe. So far I had only had it in India made by her. It never occured to me that I should also learn the recipe. Then, I moved to North America. My mom sent me some Kutu ka Aata all the way from India as she knew I loved these fritters. So, I then had to call Mom to ask her all about this dish and learn up the recipe. Here it is:

Ingredients for the Fritters:

1. Kutu ka aata (Buckwheat flour)
2. Potatoes, minced
3. Salt
4. Red chili powder
5. Some water.

Ingredients:

1. Mix everything together.

The consistency should be like that of a hard dough.

Directions:

1. Deep fry in batches until they turn brown.

Ingredients for the Yogurt:

1. Yogurt.

2. Red chili powder

3. Salt

4. Water

5. Oil

6. Cumin seeds.

Directions:

1. Whisk yogurt.

2. Add salt.

3. Add water.

4. Add red chili powder.

5. Heat oil and put some cumin seeds in it.

6. Let the cumin change colour, then temper this oil and cumin into the yogurt.

Chinese Noodles

I am in love with Chinese food. There was a phase when I raved over Chinese dishes but then the passion gradually died. I have had my ebbs and tides with this cuisine. But the fever is back again.

As a kid, my mom would make Chowmein noodles at home and it was my favorite. Then my sister had her own recipe for it and I loved that even more. But I did not have my own recipe. And I did not have an authentic recipe. So, I asked my Chinese friends how they make their noodles. The reply would be: add vegetables, noodles, and soya sauce. I would think, really? Is that all? How come their noodles are so delicious? They must be forgetting to tell me the secret ingredient that makes the difference. But then I spoke to my co-worker R about her recipe and also came across this blog, and thought maybe that is all. Let's try and see. So, I relit the fire in my kitchen. I decided I would go by the book and as I was directed - use only the essential ingredients. Less is more.


Ingredients:
1. Bean sporuts, 50 gram or less
2. Carrot, green pepper, cabbage - finely shredded
3. Mushrooms, sliced (optional)
4. Spring onion, chopped.
5. Olive oil
6. Soya sauce
7. Red chili sauce
8. Noodles, blanched.

Directions:
1. Heat a wok.
2. Add olive oil
3. Throw in the vegetables including the bean sprouts and spring onion
4. Cook for a couple of minutes.
5. Add in soya sauce and chili sauce.
6. Mix well and cook again.
7. Add in the noodles.
8. Cover and let simmer on low heat until the flavours blend into the noodles.

Serve warm.

The results were quite pleasing. I know now that it's not the number of ingredients but the quality of ingredients that make a dish taste good. Just like this one did. The trick is to add authentic vegetables. For example, use spring onion instead of red onions, don't forget bean sprouts and so on :) Little things make a difference. Just like how in life they do....

Macaroni Pasta Indian Style

Hi All,

I have slowed down on blogging since I am juggling a number of things these days. Life is getting busy but it is good. Thanks to those who still stop by. I'm sorry for the disappointment of not seeing a new post very often. I'm aiming to post at least 2 posts per month. I think I might be running out of recipes too :)
But the best part of food is that there are so many cuisines. You could cook up a typical dish or you could do fusion. I love fusion especially when it comes to Chinese.
The other day I went to my friend's house. She had made Indian style pasta. It was the first time I had Indo-Italian! I was surprised how good it tasted! She didn't give me the recipe but mentioned that she added curry powder.
I had heard of pasta with curry powder before but had always been skeptical of how it would taste. Therefore, I never braved it out to try cook in my kitchen. After having tried it at my friend's house, I gained confidence that it can't be so bad. I was more worried that Mr. Husband would not relish this recipe. Hesitatingly, I proceeded with my own invented recipe. The only thing I specially bought for this recipe was curry powder. Other ingredients that I used were those that were readily available at home. Here it goes:
Ingredients:
1. Macaroni pasta or any other of your choice
2. Red onion, chopped
3. Alfredo sauce
4. Cheese sauce
5. Asorted vegetables (I used frozen beans and peas and fresh tomatoes)
6. Curry powder
7. Salt to taste
8. Olive oil
9. Basil and oregano
10. Dried red chili flakes
11. Garlic, minced

Directions:
1. Boil water and cook the macaroni until al dente. Set aside
2. Heat a deep bottomed vessel.
3. Add olive oil
4. Throw in garlic and onion and fry until they change colours.
5. Add alfredo sauce, cheese sauce, oregano, curry powder basil, and red chili flakes.
6. Mix well and bring to a boil.
7. Add in vegetables and cook on low to medium flame.
8. Add the macaroni and mix well.
9. Add salt to taste if required.
10. Adjust the seasoining to your taste.

Serve cold as a salad or warm as a main course dish.
Mr. Husband loved this dish. Thanks to my friend D!

Lahsaniya Batata (Potatoes in garlic-tomato sauce)

 If you like garlic and if you like potatoes, this one is for you! This is a Gujarati dish served as a side with Indian bread. The recipe is easy and fail-proof yet delicious.

Pan fried baby potatoes in a flavourful tomato and garlic gravy infused with typical Indian spices makes this different yet delectable.

Ingredients:
1. Baby potatoes, 4-5, boiled.
2. Oil
3. Mustard seeds (optional)
4. Hing
5. Tomato, 1, ripe
6. 6-8 pods of garlic cloves
7. 2 green chili
8. Coriander powder
9. Cumin powder
10. Salt
11. Chaat masala
12. Garam masala
13. Tomato paste
14. Deeghi mirch, 1 tsp
15. Bay leaf, 1
16. Onion, 1/2, finely chopped
17. 1 inch ginger

Instructions:
1. Heat oil in a wok, then add mustard seeds and heeng.
2. When the seeds crackle, add chaat masala and garam masala.
3. Shallow fry the baby potatoes until they are nicely coated with the spices and turn golden brown.
4. Set aside.
5. Make a paste of tomato, chili, garlic, coriander powder, cumin powder, salt and ginger.
6. In the same wok, add oil.
7. Add a bay leaf and then fry onions.
8. Add the paste and saute until it leaves the oil.
Note: Add the tomato paste and deegi mirch to impart colour to the paste if you feel its not red enough.
9. Throw in the shallow fried potatoes.
10. Cook for about 5 mins,

Serve warm with Indian bread.

Vegetable Korma

Happy New Year to all My Readers!
Hope 2011 was a great year for you all. I wish that 2012 has more in store for you and brings happiness in your lives.

What a better way to start the new year than food? So here comes the first recipe from me in 2012. Happy Cooking!

Korma is nothing but mixed vegetables in a nutty yet creamy sauce. The creamy sauce is often a base of yogurt or coconut milk. A variant of Korma is Navaratanam Korma which refers to Nine vegetables in a curry sauce. This dish is often seen on menus at Indian restaurants. This is one simple side dish that doesn't need special culinary attention but will turn out delectable. The AllRecipes website calls this dish an easy and exotic Mughalai Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful.

This recipe below is of Korma (I did not use 9 vegetables)

Ingredients:
1. Cashewnuts, about a fistful
2. Thai green Chili, 3-4
3. Tomatoes, ripe, 2
4. Cilantro leaves, fresh, a small bunch
5. Salt
6. Garam masala
7. Yogurt, whisked, a cup (some people use coconut milk)
8. Assorted vegetables (I used green bell pepper, zucchini, green beans, carrots, peas)
9. Curry leaves, 2 twigs
10. Chana dal and urad dal
11. Mustard seeds
12. Oil
13. Garlic, a few pods
14. Hing

Instructions:
1. Make a paste of tomato, cashews, chili, cilantro, and garlic.
2. Heat a wok then add oil and hing.
3. Add mustard seeds and chana and urad dal.
4. When the mustard crackles and chana and urad dal turns reddish, add curry leaves.
5. When the curry leaves look crisp and coated in oil, add the paste made in step 1.
6. Add in whisked yogurt and water.
7. Add salt and garam masala powder.
8. Mix well and Boil.
9. Add in vegetables.
10. Cover and cook till vegetables are al dente.

Serve with roti or rice.

This recipe was inspired by a Food channel source but not followed to the word. The recipe has been adapted to suit my pantry and convenience.