Dhania ki Chutney (Coriander Condiment)

Got a dish but not savory enough? Too bored of the usual main course you have for dinner? Need a kick to a side dish that's inadvertently gone bland? Want to top up your most delectable specialty with a wow factor? Want to add flavor without adding on calories?

Look no more. Coriander Condiment will solve all your problems. Dhania ki chutney peps up any main course, can be used as an accompaniment to any side dish or starter, covers up any culinary disasters and more than makes up for the blandness of a rather boring or healthy meal, accentuates your mastery (dish) without adding on calories, and adds color to bring out the presentation of a meal to make it look more appealing. But beware - this condiment can easily overpower all other food items with it's strong and unique taste. Be prepared for the condiment to take over as the main, and the main course to be devoured as a side! Coriander chutney will definitely be the limelight, when around!

Ingredients:
1. 2-3 bunches of fresh Coriander leaves, washed and thicker stems removed.
2. Lemon juice.
3. 1 fresh green chili.
4. 1/2 Onion.
5. Few pods of garlic.
6. Cumin powder.
7. Salt

Instructions:
1. Blend everything together.

Refrigerate and then serve cold with papadum, pakoda, samosa, chaat (street food), stuffed parantha (Indian bread), or use as a spread on bread. You will either love or hate this condiment. There are no in betweens :)

Happy Holi, everyone!

Post V-day Tantra: Punching up your love life

Although V-day has passed, love is in the air. A splash of color and a stroke of romance is all that is needed to recreate the aura of Valentine's day. As Spring unfolds it's beauty, punch up your love life with a refreshing and colorful drink. Re-live Valentines day with a bit of color and a ton of joy. Fruit punch, to me, with it's pinkish-red tinge is a reminiscence of the blossomed red roses of Valentines'. The dazzling notes of fresh fruit in the drink is a reminder of the freshness of new-found love and the fizz of the soda is the buzz of being in a beautiful relationship. Fruit punch with its delicious flavor, like no other, will drift you away to cupid land. Try this drink on a romantic night sans alcohol and enjoy the contentment of being loved and having someone in your life to love, just as I did. :)

Alternatively, try this drink on a bright sunny day with a bunch of friends at a BBQ party and be showered with compliments for your drink making capabilities.

Credits: This recipe was introduced to me by a common friend.

No preparation required. Serves 15.


Ingredients:
1. 1 L lemonade
2. 1 can fruitopia
3. 300ml ginger-ale
4. Fresh strawberries, chopped.

Instructions:
Mix everything together and voila! You have an amazing drink ready to gulp down!

Avocado Shake

Avocado is something that was unknown to me for a long time. When I got to know about it, there was something that held me back from experimenting with this. Lately, this fruit has fascinated me - the texture, the color, the nutritious value, and of course the taste! One ripe avocado provides with approximately 50 calories. Avocado is rich in the antioxidants beta carotene, vitamins C and E, magnesium, potassium, and monounsaturated fat which can boost your immune system. An avocado when raw, can be rock solid and it is difficult to take the peel off. But when ripe, the peel comes off easier than that of an orange!
I absolutely love avocado in sushi. My favorite way of using avocado in my kitchen is in salads. I have also considered making guacamole which is in the Food fanatic pipeline of coming up recipes. Mr. Husband, on the other hand likes avocado shake!
To please Mr. Husband, I got ripe avocados that were as soft and creamy as butter!
Avocado shake is a refreshing, delicious drink that can steal hearts of many...Try it on your next guest!

Serves 2. No preparation required.


Ingredients:
1. 1 ripe avocado, peeled and seed removed.
2. 2 cups of milk or as desired for consistency of the shake.
3. 2 tablespoons sugar or steiva for the calorie concious.

Instructions:
Blend all ingredients together and serve chilled.

Dahl Serendipity

I had been craving protein rich food for the past little while. The best way I could do this seemed to be through Dahl or lentil soup. The other day when I looked in the fridge, there were not many vegetables but a ton of shredded carrot. Adventure today it will be, I said to my self! And off I went to make use of whatever I had and experiment or invent a new recipe.

What came out was Dahl serendipity. Mr. Husband and I both were happy with the results. Boring dahl was spiced up with minced green chili and sambhar masala (powdered spices). Fenugreek seeds added warmth to the flavor of the soup, while the pungency of mustard seeds gave the soup just the right kick. While the smoothness of lentils were crunched up with caramelized onion, the sweetness of the onion was countered with a dazzle of tangy lemon juice and tomato paste. The unmistakable aroma of fresh curry leaves unveiled its magic making its way up the senses; the goodness of turmeric powder, garlic, and fresh vegetable defined the comfort and satisfaction of devouring a wholesome, healthy meal.


Serves 4. No preparation required.

Ingredients:
1. Toor (Arhar) Dahl, washed and soaked in water for 5 mins.
2. Curry leaves, fresh and green
3. Salt to taste
4. Musard seeds
5. Fenugreek seeds
6. Green chilli, shopped
7. Sliced onion
8. Tomato paste
9. Garlic, chopped
10. Oil, 2-3 tablespoons
11. Sambhar masala
12. Lemon juice.
13. Water.
14. Shredded carrot
15. Turmeric powder

Instructions:
1. Heat oil in a pressure cooker.
2. Add mustard and fenugreek seeds and allow it to splutter.
3. Add garlic, green chili, curry leaves, onion, and saute until golden brown.
4. Add turmeric powder and mix.
5. Add tomato paste and cook for another few minutes.
6. Add sambhar masala, salt, toor dahl, carrot, and water.
7. Cook and cover the lid of the pressure cooker. Let 5 whistles blow.
8. Remove from heat and allow the lid to open by itself.

Serve hot over a bed of white rice or as soup.

Desi style Fried Rice

Indian fried rice is a popular Indian dish. Often served with Tandoori chicken, it's a hit meal of all times.
Cooked with Basmati rice, Indian herbs and spices, and lots of vegetables, Desi style fried rice is indeed a mélange of rich colors, and features bold and blissful combinations.

Although I despise Fried rice for health reasons, the taste is compelling and hard to stay away from, even for me. Mr. Husband suggested I take time off from my healthy eating obsession this weekend.

So, here comes the tasty Desi style Fried rice that will tickle your taste buds and satiate your appetite.


Ingredients:

1. 1 cup cooked Basmati rice.
2. 2 cups frozen vegetables.
3. Mustard seeds
4. Cumin seeds
5. Oil, 2 tablespoons
6. Coriander powder, 3 teaspoons
7. Salt to taste
8. Red chili powder
9. Bay leaf, 1
10. Red chili, dried 1.
11. Turmeric powder

Instructions:
1. Heat oil in a non stick pan
2. Add bay leaf, one dried red chili, and mustard seeds and allow it to crackle.
3. Add cumin seeds and allow it to brown.
4. Add turmeric powder, coriander powder, and red chili powder.
5. Add cooked rice, salt and mix.
6. Add vegetables and cover. Cook for 15-20mins on low heat

Serve warm with raita, chutney, or by itself.

Lentil Fritters (Chana Dahl Vada)

I am not a fan of high calorie, oily food. But every once in a while I like to indulge. I tried lentil fritters on my last trip to India and fell in love with them. I never thought I would make them myself. Inspired by Prathibha, I thought I'd give it a try. My fritters were not as good as the ones I had on the Surat (Western India) railway station but it was definitely a savoury and popular snack. It was different from the mundane. These pakodas/vada/fritters brought a smile on the face of my loved ones which made my day and all worth it in the end! Thanks, Prathu!


Needs preparation. Serves 4-6.

Ingredients:
1. Yellow Split Pea (Chana dahl), 1 cup.
2. 3-4 green chilis chopped.
3. 2 tablespoons fresh cilantro.
4. 1 tablespoon fresh curry leaves, chopped.
5. 1 small red onion, chopped.
6. Salt to taste
7. Oil for deep frying
8. 1 tablespoon ginger, chopped

Instructions:
1. Soak chana dahl overnight.
2. Grate it without water until a rough and course paste is formed. Some pieces of chana dahl can be left ungrated.
3. Add to this, cilantro, curry leaves, red onion, green chili, ginger for a few seconds.
4. Make small balls by patting and then deep fry these flattened balls in hot oil.

Serve hot with tea.

Thai Mango pudding or Custard

Thai recipes use coconut milk in abundance. Now that I've tried my hand on Malaysian food, Thai seemed a close counterpart. I got this recipe off the internet while searching for ways to put to use the left over coconut milk I had from the Malay curry. Coconut milk in dessert sounded like a good idea because I am not a lover of the texture and taste of coconut milk in curries. Plus, I had to go to a relative's house and wanted to take a token of warmth and sweetness with me. Home made desserts are received with a smile.
Coconut milk is lactose free and contains healthy fats as compared to whipping cream or evaporated milk. Unlike dairy products, coconut milk brings out and enhances the taste of the mango, plus adds that touch of richness you're looking for in a pudding. This recipe was easy to make and I knew I could never go wrong with a recipe that has a combination of mango, sugar, and milk!

Serves 3-4. No preparation required.

Ingredients:
1. 1/4 cup water.
2. 1/2 cup coconut milk.
3. 3 tablespoons sugar.
4. 3/4 cup kesar (saffron) mango pulp, sweetened.
5. 2-3 tablespoon corn starch or gelatin or agar agar to thicken the pudding.
6. Fruits (optional).

Instructions:
1. Mix water and cornstarch in a cup and then boil it.
2. Mix sugar into the boiling water to dissolve.
3. Add coconut milk and mango pulp and simmer to thicken.
4. Cool and set aside.
5. Refrigerate overnight.
6. Add chopped fresh fruits and mix well.

Scoop and serve in decorative dessert glass bowl. If possible, allow to sit in the fridge for another few hours, covered with cellophane wrap. Serve chilled.

P.S. This was a hit but I realized that some more coconut milk would not have hurt.

Malay Yellow Curry with a Vengeance

So I was out for longer than I have ever been and I was more sick than I ever knew. This is a fresh start for me and hopefully I have met if not exceeded my 2 year quota for getting sick. I watched more TV than ever while I was bedridden. That was the only thing my body allowed me to do and was the best (or should I say only for someone who despises books) source of entertainment with a weak body and lone mind. I happened to watch a Sanjeev Kapoor cook show which is very popular in India - Khana khazana. The feature was Malaysian food and I've tweaked the recipe to suit my mom's palate and use the stuff I already had in my pantry. It only took me 10 minutes to cook this which was a delight. Simmered with cottage cheese in spicy turmeric coconut sauce made with tamarind, galangal, crushed peanuts, lemon grass & ginger, Malay Yellow Curry is sunshine in a bowl.

Ingredients:
1. A handful of peanuts
2. 1/2 inch ginger. Use galangal if available.
3. 1/2 tablespoon minced garlic
4. 1 dried red chili
5. 1 cup cocunut milk
6. 1 cup water
7. 1/2 onion. Use shallots if available.
8. 2-3 tablespoons oil
9. paneer or pineapple or tofu :-)
10. Black pepper, ground
11. Salt to taste
12. Coriander powder
13. Turmeric powder
14. Tamarind pulp

Instructions
1. Mix ingredients 1 to 7 and blend in a mixer
2. Heat oil in a saucepan and sautee the blended mixture and bring to a boil
3. Add paneer pieces, black pepper, salt, turmeric, coriander powder and cook until the paneer pieces are tender
4. Add 1/2 cup coconut milk and tamarind pulp to this. Add lemon grass if available.
5. Simmer on low heat for another 2-3 minutes. Remove lemon grass if added.

Serve hot with fragrant Thai Jasmine steamed rice. If you like the taste and texture of coconut milk, you will love this.