tag:blogger.com,1999:blog-304227652024-03-28T22:29:58.836-05:00KERALA KITCHENManeka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-30422765.post-88189827768387857142007-04-30T15:06:00.000-05:002007-05-02T23:09:03.427-05:00Spinach & Artichoke Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOtWOP9D3g5KVhoX4Qltsf__NRjaqkyHOrNbgxyAoO45VbfvsvRPpWLhtKIN-8XUpAFzZGuQdoMXgrMLWyvORo1GRO39OyuCdJey-b_yWTv1PimGHui1OBLW1PcmwStPwvtfz/s1600-h/spinach+and+artichoke+dip+2.jpg"><img id="BLOGGER_PHOTO_ID_5060175089360650418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOtWOP9D3g5KVhoX4Qltsf__NRjaqkyHOrNbgxyAoO45VbfvsvRPpWLhtKIN-8XUpAFzZGuQdoMXgrMLWyvORo1GRO39OyuCdJey-b_yWTv1PimGHui1OBLW1PcmwStPwvtfz/s400/spinach+and+artichoke+dip+2.jpg" border="0" /></a>
<p></p>
<p></p>
<strong>W</strong>e read volumes in school about great scientists and their inventions. Most of the objects that we touch in our day-to-day life have a rich history of its own. Somebody invented something and this something triggered an idea in somebody else’s brain and so this somebody did a lot of things over a long period to come up with this something that we use today.
<p></p>
<p></p>
On similar lines, have you ever sat down to think who must have invented some of our Indian dishes like ‘Idli’. My gut feeling tells me that it should be some Muthulakshmi in remote India in 100 A.D. She must have heard about this invention call a stone grinder from her next door neighbor kalyanikutti and decided to try this recipe in her kitchen. But how did she figure out how to ferment it or that it had to be steamed any why the round shape!!!
<p></p>
<p></p>
In our generation I believe it is fair to say that our creativity is limited to experimenting with known recipes. So here I am – Neither do I know who concocted this dish ‘Spinach & Artichoke’ dip nor do I know how many other ingredients he/she must have tried to get this combination. But for all I care – I love this appetizer and am so sharing it with you all.
<p></p>
<p></p>
The best part of this dip is its cheesy taste –i just loved it when i first had it in a restaurant. Also ,you don’t have to tell your husband/kids what it really contains and can count on them liking the taste. You can serve it with bread or chips during snack time.
<p></p>
<p></p>
<strong>U NEED:</strong>
<p></p>
<p></p>
<ul><li>Frozen chopped spinach -1 box ( 10 ounce)</li><li>Artichoke hearts. - 1 can( 14 ounce)</li><li>Freshly ground black pepper - 1/2 tsp</li><li>Garlic cloves - 2</li><li>Mayonnaise - 1/2 cup</li><li>Sour cream - 1/2 cup</li><li>Freshly grated Parmesan cheese - 1 cup</li><li>Grated pepper jack cheese - 1 cup</li></ul>
<p></p>
<p></p>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWIsfo6xTlFq2SRFN2t5mtZnsoZye-TiwFfNC8h8NVj9kQ5mzyxIV5JEz3PudzsydPzzuvfA2a2THfXQEyNdzFj5LeQNw8tCCyz8Rwf77FpJDHnZ1nf_oEZbHXvJIZeye3sDE/s1600-h/spinach+and+artichock+dip-1.jpg"><img id="BLOGGER_PHOTO_ID_5060175093655617730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWIsfo6xTlFq2SRFN2t5mtZnsoZye-TiwFfNC8h8NVj9kQ5mzyxIV5JEz3PudzsydPzzuvfA2a2THfXQEyNdzFj5LeQNw8tCCyz8Rwf77FpJDHnZ1nf_oEZbHXvJIZeye3sDE/s400/spinach+and+artichock+dip-1.jpg" border="0" /></a>
<p></p>
<p></p>
<strong>Method:</strong> <p></p><p></p><ul><li>Preheat the oven to 350◦ F. Grease a glass baking dish with nonstick spray.Squeeze all excess liquid from spinach. Put it in a food processor with sour cream, mayonnaise,Parmesan, garlic and pepper . Process until just blended but still slightly lumpy. Drain the artichoke hearts and <span style="font-size:0;"></span>add to the food prosessor . pulse to form a chunky mixture.put this mixture in to the baking dish and sprinkle the jack cheese on top. Bake for 30 minutes. Serve it hot with tortilla chips and toasted bread.</li></ul><p></p><p><strong>
</p></strong><p></p>
<p></p>
NOTES: <p></p><p>
</p><p></p><ul><li>If<strong> </strong>you r allergic or do not take egg then substitute mayonaise with more sour cream.</li></ul><p></p>
<p></p>
<p></p>
Basic recipe courtesy <a href="http://www.foodnetwork.com/food/show_pa"><span style="color:#666600;">Paula Deen</span></a>.Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com165tag:blogger.com,1999:blog-30422765.post-39390251042467026492007-04-15T22:21:00.000-05:002007-04-16T17:44:23.065-05:00Nenthrapazha Pradhaman<span style="color:#666600;"><span style="font-size:130%;"><strong>HAPPY VISHU</strong>
</span></span>
<p></p>
<p></p>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mW-rzsyq0aKPKFYlP8-XB0cp955TyAYy5-L6VHd9zbMpMNMxE46yDx5WEu0uu6G_DHOBaa89IyyXTIhVAYRPVOdcXUR9kicoIXImyOCLbnHtUGvTfnflUv_LAZMcIOajJvWq/s1600-h/IMG_1326.jpg"><img id="BLOGGER_PHOTO_ID_5053862169983112674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mW-rzsyq0aKPKFYlP8-XB0cp955TyAYy5-L6VHd9zbMpMNMxE46yDx5WEu0uu6G_DHOBaa89IyyXTIhVAYRPVOdcXUR9kicoIXImyOCLbnHtUGvTfnflUv_LAZMcIOajJvWq/s400/IMG_1326.jpg" border="0" /></a>
<p></p>
<p></p>
Back when I was a kid – that was 3yrs back (before marriage came along) – VISHU was all about Legs & Money. I count the legs in the morning and then money in the evening! Every leg in the vicinity was a prospective money bearing tree and differentiating between a good and a bad tree was an art!
<p></p>
<p></p>
So how do you spot a bad tree? – watch from a distance and you can hear coins jingling in his/her wallet – I liked to avoid these relatives/neighbors and so outsource the collection responsibility to my brother - hehehehe!!!
<p></p>
<p></p>
Wasn’t those days fun??? Did you gals have as much fun?
<p></p>
<p></p>
Life just comes at you so fast that before you realize you are the home maker of the family. VISHU now is more about the offerings you make to the divine (vishukkani), your prayers for prosperity of your family and the great FEAST that you host for friends and family. Hmmm…sounds very interesting!!!
<p></p>
<p></p>
With me in the US, imagine how happy my relatives should be – their pockets must be full this time of the year!!!
<p></p>
<p></p>
Anyway when you talk about the VISHU feast, one major item that kids & diabetic people love the most is the ‘Payasam’. So I made ‘Nenthrapazha pradhaman’ for this Vishu and am posting the recipe here. I had posted this recipe 2 years back on 'pachakam.com' and to my disgust the recipe was copied word for word and posted on a couple of websites. Anyway, our ‘Stop Plagiarism’ effort helped me get over the disappointment and here I am again.
<p></p>
<p></p>
Please try this and let me know if you like i<strong>t</strong>.
<p></p>
<p></p>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yy6QKqnsDPdfWfF8_UUtN1OkBjnkDL-fk-b0RA4UAYg2qG7y33SpGysrmiAiPUQq0f_2l2NnQ5STujSnpz2M8p-FWtqy6wS0zx-dFut3svktD7b6D202fH4fNoqXdYhAA7q0/s1600-h/IMG_1287.jpg"><img id="BLOGGER_PHOTO_ID_5053862174278079986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yy6QKqnsDPdfWfF8_UUtN1OkBjnkDL-fk-b0RA4UAYg2qG7y33SpGysrmiAiPUQq0f_2l2NnQ5STujSnpz2M8p-FWtqy6wS0zx-dFut3svktD7b6D202fH4fNoqXdYhAA7q0/s400/IMG_1287.jpg" border="0" /></a>
<p></p>
<p></p>
<strong>U NEED:</strong>
<p></p>
<p></p>
<p><strong></strong></p><ul><li>Ripe plantains(Nenthrapazham) - 1 kg.( I used 3 big plantains)</li><li>Jaggery(Sharkkara) - 1/2 kg /according to ur taste.</li><li>Ghee - 3tbs/ as required</li><li>Coconut milk – from 2 coconuts / 2 cans</li><li>Coconut pieces (Thenga kothu) - 3tbs</li><li>Cashews - 2 tbsp</li><li>Raisins - 2 tbsp</li><li>Cardamom powder - 1 tsp </li></ul><p>
<p></p>
<p></p>
<strong>METHOD:</strong>
<p></p>
<p></p>
<p></p><ul><li>Extract thick(first) and thin(second) milk from the 2 coconuts and keep them aside. Or you can use canned coconut milk.</li><li>Steam the plantains in a steamer / idili maker until it is soft. Cut the plantains and remove the black portion inside and mash them with hands. Yes hands - don't use a food prosessor. It shouldn’t have any lumps.</li><li>Heat ghee in a thick bottomed pan. Fry the mashed plantains.</li><li>Add crushed jaggery and fry well for apporoxmatly 15 -20 mins. You should stir it every now and then to prevent it from burning.</li><li>Add the second extract of the coconut milk ( 1-can coconut milk diluted with 3 cups of water) and boil well. </li><li>When it thickens, remove from fire and add the first extract (1 can coconut milk mixed with 1/2 cup of water) and cardamom powder .</li><li>Fry the coconut pieces, cashews and raisins in ghee and add it to the payasam.</li></ul><p>
<p></p>
<p></p>
<strong>NOTES:</strong>
<p></p>
<p></p>
<p></p><ul><li>when you dilute the canned coconut milk , add water more or less according to the thickness and quality of the milk.</li><li>After adding the jaggery, check the level of sweetness and add, if required.</li><li>Use good ripe plantains. If you don't get them, Buy good raw plantains from any grocery stores and keep it in the container in which you keep rice. The plantains will turn very ripe within 2 - 3 days.</li></ul><p></p><p>My friend Becky Anderson made this wonderful cake for us for the vishu feast. it is a raspbery cream cake roll with almonds.. The cake was so good that we just loved it..</p><p></p><p></p><p></p><strong>
<p></p>
<p></p>
</strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRh0s_rurpmqMreE2AKxwAVzFjQX2gDsIpGTmDWL07yRQLAoKIBgDbb9I6SVOGeGXB4IbuloLkkZ45cxk1mfFEyUXsmr01O9k6n3ZpEhhIu95d658IkUs-uO6_3Oj-Lm5U6Ztw/s1600-h/IMG_1370.jpg"><img id="BLOGGER_PHOTO_ID_5053862174278080002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRh0s_rurpmqMreE2AKxwAVzFjQX2gDsIpGTmDWL07yRQLAoKIBgDbb9I6SVOGeGXB4IbuloLkkZ45cxk1mfFEyUXsmr01O9k6n3ZpEhhIu95d658IkUs-uO6_3Oj-Lm5U6Ztw/s400/IMG_1370.jpg" border="0" /></a>
<p></p>
<p></p>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com50tag:blogger.com,1999:blog-30422765.post-16427579003071083952007-04-05T13:20:00.000-05:002007-04-05T22:06:11.032-05:00Roasted Red Pepper & Tomato Bisque.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Sbj2gKeZm6lhMYq2vYbh-6lWSas8u_pvONYshPavcR8SCYb68GEuIAi594uzblsQV3F0ILy866He5OZBGklVh75drL-f2sSmPm1aYGL0V68ISNrUCxg2dSJn1ikR6JvKq7Vr/s1600-h/IMG_1236.jpg"><img id="BLOGGER_PHOTO_ID_5050056869867285026" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Sbj2gKeZm6lhMYq2vYbh-6lWSas8u_pvONYshPavcR8SCYb68GEuIAi594uzblsQV3F0ILy866He5OZBGklVh75drL-f2sSmPm1aYGL0V68ISNrUCxg2dSJn1ikR6JvKq7Vr/s400/IMG_1236.jpg" border="0" /></a>
<div>
<p></p>
<p></p>
<p>
Traditionally Indians, especially my 'Made in India' husband, just hate salads and soups. Their aversion is so much that it sometimes becomes contagious to the extent that you feel like a cow in their company when you are munching your favorite salad or soup. You have to pinch yourselves every now and then to get back to womanhood!!!
<p></p>
<p></p>
<p>
Talking about soups…isn’t it odd that though our Indian cuisine is so rich in vegetables we have to brand the South Indian rasam as a soup and serve it in our Indian restaurants. I guess that goes back to my initial claim that traditionally Indians have been averse to soup - we just haven't explored the realm of soups much.
<p></p>
<p></p>
<p>
In such a scenario, imagine my surprise when Nirmal orders a half-and-half at Panera with a tuna salad sandwich and a roasted red pepper & tomato bisque. I call it a well balanced diet while Nirmal calls it a to-stay-alive (he is referring to his high cholesterol) diet. So as i enjoy my soup while keeping an eye on his plight, I can’t help thinking about my cow in India bending over to drink water from its container – hehehehehe !!!
<p></p>
<p></p>
<p>
Long story short – Nirmal loved the soup. So here I am trying to make a homemade version of the soup with less fat to make it healthy for him.
If there are any more copy-cat versions of my husband then I guarantee that they will love this soup. Try it out for yourself.</p></div>
<div></div><div></div><div><strong>
<p></p>
<p></p>
<p>
U NEED:</strong></p></div><div></div><div></div><p></p>
<p></p>
<p>
<ul><li>Red bell pepper - 2 big</li><li>Canned diced tomatos - 2 cups</li><li>Chicken stock - 2 cups</li><li>Red onion - 1</li><li>Garlic - 5 cloves</li><li>Oregano ( dried ) - 1 tsp</li><li>Basil ( fresh) - 1 tbs</li><li>Sugar - 2tsp</li><li>Black pepper ( freshly ground) - 1/2 tsp</li><li>Salt - to taste /1 tsp</li><li>Heavy cream - 2 tbs</li><li>Olive oil -1 tbs</li></ul><p></p><p><strong>
</p></strong><p></p>
<p></p>
<strong><p>
METHOD:</strong></p><p></p>
<p></p>
<p>
<ul><li>Preheat oven to 400°F. Cut the onion into 4 quarters. Seed the red peppers and cut it length wise into two pieces. Brush a baking sheet with oil and place the red peppers skinside up. Fill the spaces with the onion quarters and whole garlic cloves. Drizzle 1tbs olive oil on top of the veggies and roast for 20 minutes or until skins of pepper turns brown. Remove the skin from the peppers and chop it to big chunks. Set aside with the roasted onion and garlic.</li><li>In a large saucepan, combine diced tomatoes, oregano and chicken stock. Bring to a boil, reduce heat to medium ,add peppers, onions and garlic. Cook for 10 minutes. Transfer to a blender and puree it . It tastes better if it is a bit chunky.Place puree in saucepan and add basil, sugar, salt and pepper. Cook for 2 -3 minutes. Remove from heat and add heavy cream. Serve it hot with sour cream on top.</li><li>Serve with your choice of a portion of roasted Sour dough bread or French bread. </li></ul><p><strong>
</p></strong><p></p>
<p></p>
<strong><p>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUPpJUPQWUBN_6FCGWbktrbXKsum-DOvwlXPuruunOSFxDnV21Se0zk_8gwkO7fAMrk3hqKQ3YyMeVfdW1B3AOaO-EZnoBJpPY47Q_xcG2Gl8oBtsAEH58wtGmXrkz6-S0zPv/s1600-h/IMG_1245.jpg"><img id="BLOGGER_PHOTO_ID_5050145578121816626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUPpJUPQWUBN_6FCGWbktrbXKsum-DOvwlXPuruunOSFxDnV21Se0zk_8gwkO7fAMrk3hqKQ3YyMeVfdW1B3AOaO-EZnoBJpPY47Q_xcG2Gl8oBtsAEH58wtGmXrkz6-S0zPv/s400/IMG_1245.jpg" border="0" /></a>
<p></p><p></p>
NOTES:</strong> <p></p><ul><li>Replace heavy cream with regular table cream for a healthier version.</li><li>Use a <a href="http://www.cooking.com/products/shprodde.asp?SKU=101562">hand blender</a> to avoid accidental spalsh of the hot liquid from the blender (happened to me). Otherwise wait for some time until the soup mixture become little cold and then put it in the blender.</li></ul><p></p><p>
<p></p>
<p></p>
<p>
This appetizer for the <a href="http://myworksh0p.blogspot.com/2007/03/jihva-for-tomatoes.html">JFI tomato</a> feast is already late. I hope <a href="http://myworksh0p.blogspot.com/index.html">R.P</a> will serve it as a last minute entree - if not appetizer atleast as a desert !!!!!</p><p>
<p></p>
<p></p>
<p>
The basic recipe was from this wonderful <a href="http://www.swh.net/recipesite/recipe.asp?id=88">website</a>.
</p><div></div>
<div></div>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com73tag:blogger.com,1999:blog-30422765.post-91009958095573332062007-03-19T14:54:00.000-05:002007-03-22T22:43:23.937-05:00Give me Red!!! - A greens story !<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mNsK-MEM2GGp9q0ufKgutGBeVUGb87HRCQBhDg2nAgqpE-GBgpvBH9-4P7nzZL_7w-Bx4ANK4r_wJhDwey9J1EqPYTm2zJVmmuyeCHW8q6RXC4W3sdZsrXTmpVd3daZFM_XK/s1600-h/IMG_1189.jpg"><img id="BLOGGER_PHOTO_ID_5043726754852542674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mNsK-MEM2GGp9q0ufKgutGBeVUGb87HRCQBhDg2nAgqpE-GBgpvBH9-4P7nzZL_7w-Bx4ANK4r_wJhDwey9J1EqPYTm2zJVmmuyeCHW8q6RXC4W3sdZsrXTmpVd3daZFM_XK/s400/IMG_1189.jpg" border="0" /></a>
<div></div>
<p></p>
<p></p>
<p>
<strong>I</strong>sn’t it funny that when we left India, we thought we had packed all that we could in our four suitcases… Amma, we get everything in the U.S…No, I don’t need the pickles…I know you make the best puli-inji curry and I am tired of your bragging but I can’t take it through customs…Yes, we get curry leaves – you don’t have to powder it for me…don’t worry, we will be fine’
<p></p>
<p></p>
<p>
And then late in an afternoon you sit back, relax and are either watching TV or reading a magazine, when out of nowhere a remark made by someone about the taste of kapaa with kandhari chutney…or jackfruit payasam…or ripe mango slices – just makes your mouth water. For an instant you are lost and you actually picture yourself in the kitchen with your mom serving you the dish!!!
<p></p>
<p></p>
<p>
How many of you have been through this ordeal??? – I would like to hear your cravings – let us see who misses India the most?
<p></p>
<p></p>
<p>
There was a time when I used to similarly crave for something as simple as ‘<a href="http://evergreenseeds.com/edamasred.html"><span style="color:#990000;">Red cheera’</span> </a>
(Red greens). The very memory of my food turning red when mixed with the cheera thoran and the taste with a spoon of ghee would drive me crazy. Nirmal, however adapted well to the U.S varieties and so was comfortable with all varieties of greens. So I ended up using spinach, collard greens, methi, drumstick leaves etc to cook cheera thoran for him. But I was never satisfied.
<p></p>
<p></p>
<p>
And then during pregnancy, the cravings got worst. Anybody who knew me in Orlando was required to keep a lookout for ‘Red cheera’. Finally a family friend of ours got some seeds from India, planted the seeds in their backyard and grew the plant for me. I finally got to make my ‘Red cheera’ thoran in Orlando – it was so sweet of them. I however told them they had to work on their timing the next time – it was a full 2 months after my pregnancy that I got the Cheera!!!
<p></p>
<p></p>
<p>
However, did the craving just go away – NO WAY!!!
<p></p>
<p></p>
<p>
So here I am in Atlanta, shopping at the farmers market and we chance upon ‘Swiss Chard’ a beet family vegetable with green leaves and red stalk. For all those ‘red cheera’ lovers out there, you have to believe me when I say that ‘Swiss Chard’ is the closest you can get to the kerala red cheera taste.
<p></p>
<p></p>
<p>
You can never take my word for it, can you? – So try this recipe…it will rock you back to your mom’s kitche<strong>n</strong>.
<p></p>
<p></p>
<p>
</p><p><strong>U NEED:</strong></p><ul><li>Swiss chard - 3 stalks</li><li>Tur dal - 1/2 cup</li><li>Grated coconut - 1/4 cup ( 2 hands full )</li><li>Cumin seeds - 1 tsp</li><li>Chilli powder - 1 tsp</li><li>Turmeric powder - 1/4 tsp</li><li>Tomato - 1 small</li><li>Oil - 2 tsp</li><li>Dried red cillis - 1</li><li>Mustard seeds - 1 tsp</li><li>Curry leaves - 1 spring</li><li>Salt - to taste</li></ul><p></p><p><strong>
</p></strong><p></p>
<p></p>
<strong><p>
METHOD:</strong></p><p></p>
<p></p>
<p></p>
<p>
<ul><li>Wash and pressure cook the dal . Make sure it is not over cooked. </li><li>Chop the swiss chard finely. Boil the swiss chard and chopped tomatos along with dal and salt. </li><li>Grind together coconut ,cumin seeds ,chilli powder and turmeric powder. Add this to the dal-swiss chard mixture and cook till done.</li><li>Heat the oil in a small pan and splutter mustard seeds .Add red cilli and curry leaves to the oil and pour it on top of the curry. Serve hot wit rice/roti.</li></ul><p></p>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com69tag:blogger.com,1999:blog-30422765.post-1716431564557795092007-03-12T21:46:00.000-05:002007-03-13T08:48:02.761-05:00Banana blossoms right on your plate!! - Banana flower stir fry.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv18x_nFV4EmSIZdkpqrrdRrELy8suAjbcZdyGKxSEpQZj4GOyPCB3CUT3NkJheDEGR8__nbGz8FfQUXtC5Ks3rTAz0gE6qmurb2-piggPz_4uR-LB1MFKQ8I7HeIJKjuXfl7h/s1600-h/IMG_1143.jpg"><img id="BLOGGER_PHOTO_ID_5041257758542698690" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv18x_nFV4EmSIZdkpqrrdRrELy8suAjbcZdyGKxSEpQZj4GOyPCB3CUT3NkJheDEGR8__nbGz8FfQUXtC5Ks3rTAz0gE6qmurb2-piggPz_4uR-LB1MFKQ8I7HeIJKjuXfl7h/s400/IMG_1143.jpg" border="0" /></a>
<div>
<strong>W</strong>hen you are on a vacation for 3 months, you really want to be back with a splash – and the ‘Stop Plagiarism’ effort by the blog community was just the perfect setting. I am so glad that we were able to stir the corporate waters and justify our stand.
<p></p>
<p></p>
<p>
While Yahoo can work on clearing the mess they have at their hands, I had a challenge at my hands this weekend. My mother and I were shopping at our local farmers market and I chanced upon Banana flower (vazha poo). Back in the days when I was pregnant I was told to have lots of banana flower as it was supposed to be rich in fibre content. But none of the grocery stores in Orlando carried one. So seeing a whole rack of banana flowers in Atlanta got us excited . <p></p>
<p></p>
<p>
<strong>How to select?</strong></p></div>
<div>
<p></p>
<p></p>
<p>
So here we are standing in front of this rack of banana flowers – rich magenta color. I look at it and know that they are good. But how do you know? What do you look for when selecting a banana flower? Here is what my mother has to say – The outer leaves have to be tightly overlapping each other, when you peel the leaves (make sure nobody is looking) the little flowers around the base on the inside need to be fresh. So armed with all this information I ransack the entire rack and pick one!!!
<p></p>
<p></p>
<p>
<strong>Nutritional value
</strong>
<p></p>
<p></p>
<p>
On the nutritional part, I checked the internet and though there is no mention about the fibre content – the flower is considered a very effective cure for menstrual disorders like painful menstruation and bleeding. It is also supposed to be a good lactating agent and maybe that is why our grandmothers recommend that we have it during the pregnancy period and after. It is also a good source for Vitamin A,C.
<p></p>
<p></p>
<p>
However eventhough the banana flower has all these nutritional values and is excellent for women, the flavor is a little starchy and bitter. Therefore it becomes a challenge when you have to convince your husband that though it does not increase his lactation, it tastes great!!! </p></div>
<div></div>
<div>
<p></p>
<p></p>
<p>
The trick I believe is in the ingredients. Just like most of our Indian recipes, the banana flower dish can be concocted in a hundred different ways but some ingredients really tend to remove the bitterness and add flavor to the dish. <p></p>
<p></p>
<p>
Here is one such recipe. Try it and let me know if your husbands fall for it!!!! <p></p>
<p></p>
<p>
</p></div>
<div></div>
<div><strong>THINGS U NEED:</strong></div>
<p></p>
<p></p>
<p>
<ul>
<li>Banana flower - 1</li>
<li><a href="http://www.amazon.com/Moong-Dal-lentils-Whole-packages/dp/B0000ZHYZ4"><span style="color:#660000;">Whole moong dal</span></a>-1/2 cup</li>
<li>Onion - 1 small</li>
<li>Green chillies - 5 ( more /less according to ur taste)</li>
<li><a href="http://en.wikipedia.org/wiki/Shallot"><span style="color:#660000;">Shallot</span></a> -1 </li>
<li>Garlic - 1</li>
<li>Cumin powder - 1/4 tsp</li>
<li>Turmeric powder - a pinch</li>
<li>Coconut grated - 1/2 cup</li>
<li>Oil -1 tbs</li>
<li>Curry leaves </li>
<li>Salt</li></ul>
<p><strong>METHOD:</strong></p><p></p>
<p></p>
<p>
<ul>
<li>Remove the outside leaves (petals) until u get to the inside portion (cream edible portion) . Chop the edible portion finely . The chopped flower is in lumps because of the sticky fibrous material around it. To remove, apply a little coconut oil to your palm ,take a handful of chopped flower and rub to remove the lumps . Re-apply oil and repeat the procedure unitl you have removed all the lumps. Set it aside </li>
<li>Wash and pressure cook the moong dal. keep it aside.</li>
<li>Crush the shallot and garlic together using a stone morter & pestle. ( or u can crush it using the back of the knife)</li>
<li>Heat the oil in a pan and splutter mustard seeds. Add dry red chillies, chopped onion, green chillies, curry leaves and saute till the onions are light brown in color. Add the prepared flower,crushed mixure ,cumin powder ,salt and turmeric powder . Cook it covered for 5 minutes in medium heat. Do not add any water. Add the cooked moongdal and mix well. Cook for another 5 minutes until its completly dr<strong>y</strong>.</li></ul>
<p><strong>NOTES:</strong></p>
<p></p>
<p></p>
<p>
<ul>
<li>Generally the chopped banana flower is soaked in butter milk to remove the bitterness. However I feel that doing so will result in loosing some of the nutrients . Hence i would recommend using oil instead of buttermilk.</li></ul>
<p>
<p></p>
<p></p>
<p>
</p>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com224tag:blogger.com,1999:blog-30422765.post-74668913289407807612007-03-04T23:40:00.000-05:002007-03-08T19:24:56.199-05:00Art heist - Yahoo guilty as charged !!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GuPEJTKe1D_xTz1gcRGmRLxaTr3wxERNjZ_-bUxWajIZ9YIfl4pzheJhToZueMLkT-i1fp7rmAeS3F7pEusyjWOTmjEUxYBcHQTRMy3usnFDqS600qqEX_xTWaXmUCpyOHeG/s1600-h/Plagiarism.jpg"><img id="BLOGGER_PHOTO_ID_5038459669336425074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GuPEJTKe1D_xTz1gcRGmRLxaTr3wxERNjZ_-bUxWajIZ9YIfl4pzheJhToZueMLkT-i1fp7rmAeS3F7pEusyjWOTmjEUxYBcHQTRMy3usnFDqS600qqEX_xTWaXmUCpyOHeG/s200/Plagiarism.jpg" border="0" /></a>
<div><em><strong>“</strong>The Malayalam story was provided to us by Webdunia.com (the content provider) on the express representation that they are duly authorized by the author of the story to publish it. In the circumstances therefore, we do not admit of any copyright violation, as alleged by you.Although there is no copyright violation and without prejudice to our rights, the said story has been removed from our web site, to avoid any further controversy.Should you have any further concerns on copyright violations, please write in to copyright@webdunia.com and it will be addressed by the webdunia team” – Yahoo, India (</em>replying to accusations of plagiarized content on their website<em>)</em>
</div>
<p></p>
<p></p>
<p>
<strong>Is</strong> cooking really an art - Is it ok to copy it?
<p></p>
<p></p>
<p>
You watch your grandmother cook at home and start to pick up the basics – cooking then is all about the magic touch of grandma. You go shopping with your mother and you start to understand the ingredients that make-up your daily food – you start to realize that cooking is about the right ingredients. When your husband starts comparing your cooking to the excellent dinner that his friend’s wife had prepared – you realize that cooking is all about taste. And then when your kids become very selective in their eating habits and you have to fool them into eating healthy with appealing entrees - you realize that cooking is all about being creative, it is an art.
<p></p>
<p></p>
<p>
And creative cooking is about getting as close to the perfect taste as possible. It is about getting the timing right – how long to sauté the onions, when to add the spices, how long to heat on simmer etc. And then when you get it right the satisfaction you get out of documenting the recipe and sharing it with others is what makes this art so universal. Again it is not the recipe but how creative you can get with it and describe it in your own words & pictures to appeal to a large audience that really makes the recipe unique.
<p></p>
<p></p>
<p>
So what makes it ok for someone to take your recipe, publish it to the world and call it their own – NOTHING !!! And what do you call someone who is blatant enough to take your recipe and then change some lines to call it their own – A THIEF!!! And what do you call someone who would partner with this thief for making a profit – A CORPORATE THIEF!!!
<p></p>
<p></p>
<p>
<p></p>
<p></p>
<p>
Plagiarism has become so easy these days with the internet age. Sometime back a few recipes that I had posted on ‘Pachakam.com’ (<a href="http://www.pachakam.com/recipe.asp?id=1108"><span style="color:#660000;">link</span></a><span style="color:#660000;">,</span><a href="http://www.pachakam.com/recipe.asp?id=1310"><span style="color:#660000;">link</span></a>)were lifted work-to-word by ‘keral.com ( <a href="http://www.keral.com/kerala_recipe/Nenthrapazha_Pradhaman.htm"><span style="color:#660000;">link</span></a>, <a href="http://www.keral.com/kerala_recipe/Pineapple_payasam.htm"><span style="color:#660000;">link</span></a>) . All the complaint letters that I sent heeded no reply. It got me to think that probably when a crime becomes too easy to commit then it will rarely get caught and punished. So what do I do, I naively believe that having a blog of my own with copyright protection will protect me against these corporate thieves. Less than a year later, my beliefs are shaken.
<p></p>
<p></p>
<p>
A corporate giant like Yahoo gets an email from a ‘<strong>nobody</strong>’ accusing it of plagiarizing content from the internet. Yahoo understands that its reputation is at stake so they have three options –</p>
<ul>
<li>Option 1- Conduct an investigation and if true then remove the content off their page and apologize to the ‘nobody’ or if false then clarify their stand and keep the page on their site. </li>
<li>Option 2- They have so much trust in their content provider that they just ignore the ‘nobody’ and go ahead with their daily activities confident that their content is genuine.</li>
<li>Option 3 – Hmmm.. maybe the content was plagiarized so let me go ahead and take it off my page. However there is no way I am going to apologize to a ‘nobody’ since it might stir a lot of controversy. Also after all the time and money that I have spent on having ‘Web Dunia’ as my content provider there is no way I can conduct an investigation and fire them – where will I find a new content provider. So I will take the content off and let this ‘nobody’ just rant till they shut-up. </li></ul>
<p>As we have always seen, given an option, people tend to take the path of least resistance and less work. And so did Yahoo – what a shame!! To really see that a corporate giant like Yahoo did not have the spine to stand up and admit a mistake – how do we trust that their content will be suitable for our kids???
<p></p>
<p></p>
I am sincerely hoping that this protest on 05 March by all bloggers will help prove otherwise and that corporate leaders like Yahoo will take responsibility for their actions. <p></p>
<p>Read more about this in <a href="http://myinjimanga.blogspot.com/2007/03/bloggers-protest-against-yahoo.html"><span style="color:#660000;">inji's blog</span></a>. </p><p>Icon Courtesy -<a href="http://bongcookbook.blogspot.com/"><span style="color:#660000;">Sandeepa</span></a>.
</p>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com19tag:blogger.com,1999:blog-30422765.post-80597032636688065072006-11-17T20:45:00.000-05:002006-11-23T15:27:26.379-05:00KERALA KITCHEN moving to ATLANTA !!!<strong>I</strong> just bought my first HEAVY_DUTY jacket last week and narrowly escaped from getting saddled on one of those snow boots that Nirmal insisted I might need!
<p></p><p></p><p>
It is true - I am moving !!! We bought a New House !
<p></p><p></p><p>
The last time we moved from Columbia, SC to Orlando we only had 3 suitcases to move. So the move pretty much consisted of a 7 hr drive to Orlando and then 2 hrs to unpack our suitcases. This time is going to be different - from the looks of my 6 mth old, I believe she is demanding 2 suitcases for her stuff alone!
<p></p><p></p><p>
So I spent the last 3 weeks thinking how we can move all our stuff and probably will spend the next 3 weeks thinking how we can move all our stuff !!! The trick being - by the time I am finished thinking, Nirmal would have packed and moved all the stuff...that much less work for me.
<p></p><p></p><p>
Jokes apart, my sincere apologies for not being in the action the last 3 weeks. Though I have been reading all your posts I have been TOO BUSY with my THINKING !!! I plan to relocate the Kerala-Kitchen to atlanta in the next 3 weeks and shall get back into the ring after a short break - in time for <strong>Christmas</strong>. </p><p>
Love you all........ and thanks to your posts ,I have gained 4 lbs..<strong>grrrrrr...</strong></p>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com99tag:blogger.com,1999:blog-30422765.post-74155430625365405632006-11-15T23:12:00.000-05:002006-11-18T07:27:58.215-05:00Wheat puttu -A shift from tradition!<a href="http://photos1.blogger.com/x/blogger2/5869/3713/1600/695094/IMG_0980.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/x/blogger2/5869/3713/400/870934/IMG_0980.jpg" border="0" /></a>
<div>
</div><p></p><div>
</div><p></p><div>
</div><p><strong></strong>
<strong>I</strong>sn’t it true that over the generations, Men have adapted well to survive the constant nagging of their wives – per Darwin they have developed this innate ability to turn their ears ON/OFF in a moments notice.
<p></p><div>
</div><p></p><div>
</div><p>
I say this out of a kind of admiration for my husband who has survived me for 3yrs !!!!
<p></p><div>
</div><p></p><div>
</div><p>
<strong><em>Imagine this scene….</em>
</strong>
<p></p><div>
</div><p></p><div>
</div><p>
We are at the breakfast table and I serve rice puttu and kadala for Nirmal.
“Do you know, rice is not good for you. You are already too fat! You need to cut down on your rice intake.”
<p></p><div>
</div><p></p><div>
</div><p>
And then I place a papadam in his plate.
<p></p><div>
“And on top of rice, you need pappadam for everything. Pappadam is fried in oil and it is worse than rice. I don’t know how I should thank your mother for cultivating this habit in you”. <p></p><p>“You have to take the puttu with some sugar. Sugar adds taste to the puttu” – And I sprinkle 2-3 teaspoons of sugar in his plate. Nirmal is staring at me not sure how to react.
</p><p></p><div>
</div><p></p><div>
</div><p>
“Don’t stare at me…didn’t you ask for sugar ???” (actually he never did !)
<p></p><div>
</div><p></p><div>
</div><p>
“I will give you a little coconut. But don’t ask for more. There is nothing worse than coconut to increase your cholestrol”
<p></p><div>
</div><p></p><div>
</div><p>
And then as he is eating, I am sitting there watching him and feeling guilty for having made rice cake (puttu) for breakfast. And I am blabbering some statistics about cholestrol… and why he needs to be serious about it …and why I think that he is not being serious about it…and why I think we need to be serious about him not being serious about it.
<p></p><div>
</div><p></p><div>
</div><p>
And all this time, he utters not one word. Thinking about it now, I probably make puttu twice a month and everytime I make puttu I go through these very lines like a theatre skit.
<p></p><div>
</div><p></p><div>
</div><p>
Anyway…long story short…to limit the rice intake, I decided to switch to Wheat Puttu. But getting the wheat to the powder state required for puttu proved to be a challenge. I would plan ahead and have to start preparation at least 2-3 hrs before making the actual puttu. It worked well during my birthday/anniversary months since I got to show him how much I loved him…and why I deserve an expensive present. But the other 10 months proved to be a challenge !!!!
<p></p><div>
</div><p></p><div>
</div><p>
And then just today when we started making the puttu my mother showed me a neat trick that made it so easy to make wheat puttu. I was thrilled. I have to share it with all of you.
<p></p><div>
</div><p></p><div>
</div><p>
And though I cannot promise that this recipe will stop our constant nagging at the breakfast table – I will guarantee that your husbands won’t be<strong> listening !!!!</strong>
<p></p><div>
</div><p></p><div>
</div><p>
<strong>THINGS U NEED:</strong></p><div>
</div><ul>
<li>Wheat flour - 2 cups</li>
<li>Coconut grated - 1/2</li>
<li>salt - to taste</li>
<li>water for mixing.</li></ul><div>
</div><p><strong>METHOD:</strong></p><div>
</div><ul>
<li>Sieve the wheat flour and salt together. Sprinkle water (very little) on the flour and mix it gently. Please note, wheat tends to form a dough easily with water so do not pour water only sprinkle little by little. The flour should be wet enough for steaming. Put wet flour in the foodprocessor and pulse it just for a seccond. It'll help the small lumps to break apart and form a nice wet powdery texture . Now mix half of the coconut to the flour and mix it. put two teaspoon of grated coconut in the <a href="http://www.hotdishes.com/premierputtumaker.htm"><span style="color:#990000;">puttu maker</span></a> and then add the flour mix till half, then add another two teaspoon of coconut and the flour mix and top it with two teaspoon of coconut. ( please check out the details of the puttu making with pictures in <a href="http://dailygirlblog.blogspot.com/2006/01/puttu.html"><span style="color:#993300;">priya's rice puttu</span></a>). Steam it and serve hot with a dash of sugar on top. Yum-O!!</li></ul><div>
</div><p></p><div>
</div><a href="http://photos1.blogger.com/x/blogger2/5869/3713/1600/410574/IMG_0990.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/x/blogger2/5869/3713/400/524831/IMG_0990.jpg" border="0" /></a>
<p></p><p></p>
<p><strong>NOTES:</strong></p>
<ul>
<li>Always keep the puttu in a hot pot as the fresh puttu tastes better. Wheat Puttu tends to harden real fast and loses its fresh/soft texture.</li>
<li>If u have left over puttu, put it in the puttu maker and steam it for a few minutes. U will have fresh tasting puttu instantly.</li>
<li>The key to a better tasing puttu is to add water carefully to prevent forming lumps . If u don't have a food processor, use a small jar of the indian mixer-grinders.</li>
<li>U don't need to make any side dish for this wheat puttu as it tastes better with a dash of sugar and a banana on the side.
</li></ul></div><p></p>
</li><ul></ul><p>This is my entry to <a href="http://saffrontrail.blogspot.com/2006/06/weekend-breakast-blogging-fortnightly.html"><span style="color:#993300;">Nanditha's W.B.B</span></a>. Its the first time i am sending a recipe to a blog event and thanks <a href="http://saffrontrail.blogspot.com/"><span style="color:#993300;">Nanditha</span></a> for hosting such an event.
</p>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com526tag:blogger.com,1999:blog-30422765.post-84650018551236970972006-10-26T14:46:00.000-05:002006-10-29T22:57:12.732-05:00Fried Rice - straight from the wok..<a href="http://photos1.blogger.com/blogger2/5869/3713/1600/IMG_0849.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger2/5869/3713/400/IMG_0849.jpg" border="0" /></a>
<p></p><p></p><p>
"<strong>C</strong>an I get some rice with curd and lemon pickles?" – that was me, during my pregnancy days. The only difference between me and a beggar in India was that we were 12000 miles apart !!!
</p><p>I never understood why women in the movies went after mangoes and tamarind – for me it was rice that SOMEBODY ELSE HAD PREPARED (I couldn’t stand the smell of boiling rice). So my only options were white rice at an Indian restaurant or fried rice from a Thai restaurant or better, send Nirmal on a begging errand...he..he..he
</p><p></p><p></p><p>
Speaking of fried rice – there is probably a 100 different versions of this recipe. Some of my South Indian friends make a pulav with green beans and potato and call it fried rice!!! The Chinese have a version of it with their brown rice and looks like every Chinese restaurant has a different dialect of the original version. My local Chinese being the worst – he fries the rice, adds shredded chicken and some soy sauce and even before you have finished placing the order – the fried rice is on your table!!! It is the Chinese way of saying ‘we value your time’, I guess!!!
</p><p></p><p></p><p>
I personally prefer the Thai preparation – lots of vegetables and coconut milk to add a nice flavor. But being the FACTORY Manager that I am…coconut is a No-No, whenever I can avoid it. So what do you do ??? – you taste the Thai fried rice, remove the coconut milk from it and stamp a MADE-IN-INDIA seal on<strong> it.!
</p></strong><p></p><p></p><strong><p>
</strong></p><p><strong>THINGS U NEED:
</p></strong><p></p><p></p><strong><p>
</strong></p><ul><li>Rice - 1 1/2 - 2 cups.</li><li>Red & green bellpeppers - half each.</li><li>Grean beans - 10</li><li>Carrot- 1</li><li>Mashrooms - 10</li><li>Eggs - 3</li><li>Onion - 1/2 </li><li>Spring onions - 4 stalks.</li><li>Ginger& garlic paste - 1 tsp</li><li><a href="http://www.swansonbroth.com/ourproducts.aspx">chicken broth</a> - 1/2 cup.</li><li>Soy sauce- 2 tsp</li><li>Worcestershire sauce - 1 tsp</li><li>Vinegar - 1 tsp</li><li>salt & pepper -to taste.</li><li>Oil - 4 tbs</li></ul><p>
<p></p><p></p><p>
<strong>METHOD:
</p></strong><p></p><p></p><strong><p>
</strong></p><ul><li>Cook the rice (I use basmathi rice ) and keep it aside. Chop bellpeppers , carrot and beans lengthwise into thin strips. cut the mushrooms into 1/2 inch thick slices .Otherwise the mushrooms will break apart when you saute them in oil.</li><li>Heat 2 tsp of oil in a wok and fry sliced onions. Add ginger & garlic paste and fry . Put sliced mushrooms, worcestershire sauce, salt and pepper and saute until the mushrooms are slightly brown. Keep this mixture aside. </li><li>Put 1 tsp of oil to the wok and add the beaten eggs , salt and pepper and scramble. Keep it aside. </li><li>Put the vegetables in the wok and add half a cup of chicken broth and cook in a high flame.By this processes the broth will evaporate quickly and the vegetables will cook and retain its color. Now add the remaining oil to the vegetables and fry.Add cooked rice along with salt and finelly chopped spring onions. Stir until each grain of rice is separated and covered with oil. Finally, add the soy sauce ,vinegar, scrambled eggs and mushrooms to this and mix well. Serve hot.</li></ul><p>
<a href="http://photos1.blogger.com/blogger2/5869/3713/1600/IMG_0843.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger2/5869/3713/400/IMG_0843.jpg" border="0" /></a>
<p></p><p></p><p>
<strong>NOTES:
</p></strong><p></p><p></p><strong><p>
</strong></p><ul><li>Add shredded chicken/shrimp( cook with salt and pepper ) to the vegetables while frying to make a non-vegetarian version.</li><li>If you are a vegeterian, omit the chicken broth ,eggs and worcestershire sauce to make a pure vegan version.</li><li>The key to a colorful fried rice is to use neatly chopped, different colored vegetables and cooking it in high flame.</li><li>You can add some bean sprouts /bamboo shoots to give a more professional touch.</li><li>If u don't have a wok,use a normal kadai (pan). Then, instead of frying the rice together, fry it in batches and put in a bowl and mix with the fried veggies.</li></ul><p></p><p></p><p>
</p>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com43tag:blogger.com,1999:blog-30422765.post-3129590182364000442006-10-06T21:57:00.000-05:002006-10-22T22:41:03.728-05:00Banana cake – For the factory owners!<a href="http://photos1.blogger.com/blogger2/5869/3713/1600/IMG_0738.0.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger2/5869/3713/400/IMG_0738.0.jpg" border="0" /></a>
<p></p><p></p><p>
<strong>O</strong>ne double strawberry cheese cake with a main entry and a calamari recado - that would be a typical dinner order for Nirmal. The desert always comes first – doesn’t matter if it is an eat-in, a buffet or a delivery order – the desert always comes first!!!
<p></p><p></p><p>
And of all the bad qualities he brought with him (from my MIL – who else!!!) this one – tag named CHOLESTROL, he treasures a lot. He is always telling me stories about how rich his mother’s cooking was – ‘Ela Ada’ with ghee and sugar, 3-4 egg omelet’s a day (customized to order), coconut curry, coconut fry and even a strip of coconut with jaggery after lunch and dinner every day….and oops forgot – add, nothing_to_do_the_whole_day to that list…mothers pamper their sons so much that all they are expected to do is eat and sleep!!!
<p></p><p></p><p>
So what do I end up marrying into – a CHOLESTROL FACTORY!.
<p></p><p></p><p>
But whether you call him, a cheesecake factory or a cholesterol factory…or whatever factory…I have in 3 years, finally learned to be the factory manager.
<p></p><p></p><p>
So I try my best to substitute all his favorite foods with the low-fat, low-cholesterol ingredients. Sometimes they work and other times they get set aside for guests with children – just kidding!!!
<p></p><p></p><p>
So here is a recipe that works – bread (cake, muffin) that you can make aplenty for your kids & husband and not worry that they will start their own <strong>factories!.</strong>
<p></p><p></p><p>
<p><strong>THINGS U NEED:
</p></strong><p></p><p></p><strong><p>
</strong></p><ul><li>All-purpose flour - 2 cups</li><li>Cinnamon powder – 1 ½ tsp</li><li>Nutmeg powder – 1 ½ tsp</li><li>Baking powder – 1 tsp</li><li>Baking soda – 1 tsp</li><li>Salt-1/8 tsp</li><li>Bananas – 1 cup ( approx 3-4 banans peeled and coarsely mashed )</li><li>Vegetable oil/ corn oil – ½ cup</li><li>Milk – ¾ cup</li><li>Egg – 1 </li><li>Sugar – 1 ½ cups (reduce according to the sweetness of the bananas)</li><li>Vanilla essence - 1 tsp</li><li>Golden raisins – ½ cup</li></ul><p><strong></strong>
<p></p><p></p><p>
</p><p><strong>METHOD:
</p></strong><p></p><p></p><strong><p>
</strong></p><ul><li>Preheat the oven to 350° F. Sift all the dry ingredients together and keep it aside. In a bowl, mix oil, sugar, milk, egg and whisk till the sugar is dissolved. Add vanilla essence to this…now add the sifted dry ingredients and gently mix .add the mashed bananas and golden raisins to this and fold it gently. Don’t over mix the batter as it become mushy. Transfer the batter to a greased baking pan and sprinkle the top with some raisins and cinnamon powder (optional) bake in the oven for 45 minutes or until a toothpick inserted near the center comes out clean.Cool the bread in the pan or a wire rack.
</li></ul><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger2/5869/3713/400/IMG_0749.0.jpg" border="0" /></p><p></p><p><strong>NOTES:</strong></strong></p><ul><li>You can make a square cake , a round cake, two 9"/5" loafs or muffins with the same batter.</li><li>The secret to a great tasting banana cake is to use fully ripe bananas.</li><li>Don’t mash the banana into pulpy consistency as it causes cake to become hard.</li><li>If u want, u can substitute the milk by adding ½ cup milk and ¼ cup orange juice for a different taste .</li><li>Wrap the cake in foil/wax paper and refrigerate .The cake tastes better when it is refrigerated.</li></ul><p></p>U can also try Inji's <a href="http://injimanga.blogspot.com/2006/04/going-bananas.html">banana nut bread.</a> And shaheen's <a href="http://malluspice.blogspot.com/2006/09/banana-nut-muffin.html">banana nut muffins.</a>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com216tag:blogger.com,1999:blog-30422765.post-33199978881693041602006-09-22T22:50:00.000-05:002006-09-22T22:52:31.724-05:00Shrimp Fry - A recipe to toast with...<a href="http://photos1.blogger.com/blogger2/5869/3713/1600/IMG_0667.0.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger2/5869/3713/400/IMG_0667.0.jpg" border="0" /></a>
<div></div>
<p></p>
<p></p>
<p>
<strong>T</strong>here is a small restaurant in Vadapalani, Chennai<strong> </strong>(Madras ) Called the R.R.Salem restaurant and per Nirmal ,they are supposed to make the best shrimp fry in town. Imagine my plight – for 3 yrs now the only thing I have been hearing is ‘my mother makes this well..’, ‘my mother makes this differently..’, 'my mother is the better cook' – after having exhausted myself competing with my M.I.L, now I am being compared to some 'lungi clad' cook in remote Chennai who specializes in kothu parota and shrimp fry.
<p></p>
<p></p>
<p>
So today was a throwdown between apron_clad_me and my lungi_clad_friend. And I won by letting my 5 month daughter decide the winner – she voted for ‘Ma’ !!!!
<p></p>
<p></p>
<p>
Now, shrimp fry can probably be made in ten different ways. But what makes it difficult in the U.S is the shrimp we get in the U.S is of the larger variety and different in taste to the smaller shrimps we get in India. Which means you will have to make good the loss in taste with your masala and preparation method.
<p></p>
<p></p>
<p>
Here is a recipe that <strong>works!</strong>
<p></p>
<p></p>
<p>
<strong>THINGS U NEED:</strong></p>
<p><strong></strong></p>
<p><strong>To Marinate:</strong></p>
<p><strong></strong></p>
<ul>
<li>Shrimp - 1 lb</li>
<li>Chilli powder - 3 tbs</li>
<li>Turmeric powder - 1/2 tsp</li>
<li>Coriander powder - 1 tsp</li>
<li>Fenugreek powder - 1/4 tsp</li>
<li>Lemon juice - from 1 lemon</li>
<li>Fresh ground black pepper - 2 tsp</li>
<li>Salt to taste</li></ul>
<p><strong>To Chop:</strong></p>
<ul>
<li>Onion - 1 big ( chop finely)</li>
<li>Coconut pieces - 3 tbs </li></ul>
<p><strong>& U Need</strong></p>
<ul>
<li>Ginger garlic paste - 2 tsp</li>
<li>Fennel seeds - 1 tsp ( Crush coarsely using a stone pestle )</li>
<li>Dried red chillies - 4</li>
<li>Oil - 3 tbs</li>
<li>Mustard seeds - 1 tsp</li>
<li>Cilantro and curry leaves </li></ul>
<p><strong>
</p></strong>
<p></p>
<p></p><strong>
<p>
METHOD:</strong></p>
<p></p>
<p></p>
<p>
<ul>
<li>Make a paste with the ingredients in the" to marinate" section. Clean the shrimp and marinate it.Let it marinate for 2 hrs in the refrigerator. Finely chop the onion and coconut pieces . Heat oil in a pan,splutter mustard and add the chopped ingredients.Put the red chilly pieces in to it and fry .Add the ginger & garlic paste and fry untill the raw smell goes.Now add the marinated shrimp and cook. Don't add any water as the shrimp has a better moisture content. Now add freshly crushed fennel seeds and fry the shrimp until done.Add the chopped cilantro and fresh curry leaves at the end and serve hot.</li></ul>
<p><strong>
</p></strong>
<p></p>
<p></p>
<p>
<a href="http://photos1.blogger.com/blogger2/5869/3713/1600/IMG_0674.0.jpg"><strong><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger2/5869/3713/400/IMG_0674.0.jpg" border="0" /></strong></a></p><ul><strong></strong></ul><ul><strong></strong></ul><ul><strong></strong></ul><ul><strong></strong></ul><strong></strong><p></p><p><strong>NOTES:</strong></p><ul><li>Finely chop the coconut pieces as u would chop a piece of ginger.Make sure u remove the black portion from the coconut pieces.It is not recomented to add grated coconut insted .</li>
<li>Add /reduce the amount of chilli powder according to personal preferences.</li></ul>
<p></p>
<p></p>
<p></p>
<p></p>
<p></p>
<p></p>
<p><strong>
</strong></p>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com54tag:blogger.com,1999:blog-30422765.post-37636802960779894682006-09-15T15:41:00.000-05:002006-09-15T15:42:34.678-05:00Bread Bouquet - Recipe like no other!<a href="http://photos1.blogger.com/blogger2/5869/3713/1600/IMG_05591.0.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger2/5869/3713/400/IMG_05591.0.jpg" border="0" /></a>
<p></p><p></p><p>
I am going to try to do the most unimaginable thing on a food site and hope that you, my fellow bloggers and visitors will let me get away with it!!! </p><p><p></p><p></p><p></p><p>
How about posting a NON-EDIBLE item on a food site – well, that is exactly what I have in mind today. Like they say on the Food TV, cooking the best dish is only half the work, it is how you present the table and the dish that catches the guests attention. So here is how today’s post goes – ask your guest to wait; go to your nearest café; buy the most beautiful five/ten grain bread on display; stop feeding your guests; instead display the breads and let their mouths water watching the display!!! </p><p><p></p><p></p><p></p><p>
I had watched Café’s like <strong>Atlanta Bread</strong> and <strong>Panera</strong> display their breads in such a wonderful fashion that I always thought bread display was like floral display – the manager would throw out the display breads every other day and create a new display – wouldn’t it grow molds otherwise!!! It took some help and some experimentation to realize that not all people are as foolish as me!!! </p><p><p></p><p></p><p></p><p>
Seriously – this is so simple that by the time I am finished, you will want to make one of your own. </p><p><p></p><p></p><p></p><p>
So here we go… </p><p><p></p><p></p><p>
Buy some bread of your choice... u need one more thing to make it…a hair spray. Buy it from Wal-Mart or dollar store…get the cheapest one. Take the bread and spray the entire surface. Let it dry for a day. Do not keep it in direct sunlight as it causes the color to fade. The next day spray it again. Continue this process for 4 days and the fifth day your bread will be ready for display. Let your creativity roll and arrange the breads in a basket to form ur display.</p><p><p></p><p></p><p>
This is a free tip but I require that u send me a picture of your display – <strong>please…</strong>
</p>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com60tag:blogger.com,1999:blog-30422765.post-18542703229813799662006-09-10T14:44:00.000-05:002006-09-10T14:46:29.057-05:00Meme - ABOUT ME, ME AND ONLY ME!<a href="http://photos1.blogger.com/blogger2/5869/3713/1600/IMG_0462.1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger2/5869/3713/400/IMG_0462.1.jpg" border="0" /></a>
<p></p><p></p><p>
<strong>H</strong>i all...This is my first MEME and thank u <a href="http://dailygirlblog.blogspot.com/">PRIYA</a> for tagging me. So friends..here we go.....<a href="http://dailygirlblog.blogspot.com/">
</a>
<p></p><p></p><p>
<strong>I am thinking about: </strong>Where to get some chloroform to put my baby to sleep, so that I can catch up on some cooking and updating my blog !
<p></p><p></p><p>
<strong>I said: </strong>Life is beautiful !
<p></p><p></p><p>
<strong>I want to: </strong>become a forensic expert and solve cases – in my dreams of course!!
<p></p><p></p><p>
<strong>I wish:</strong> I had met Nirmal in primary school – at least then I wouldn’t have to listen to all the lies about his achievements in school !!
<p></p><p></p><p>
<strong>I regret:</strong> Cutting my hair short.
<p></p><p></p><p>
<strong>I hear:</strong> My daughter snoring – just like her dad !
<p></p><p></p><p>
<strong>I am:</strong> Snore proof !!
<p></p><p></p><p>
<strong>I dance:</strong> In my heart when I watch Hrithik Roshan on the screen.
<p></p><p></p><p>
<strong>I sing:</strong> When nobody is around .
<p></p><p></p><p>
<strong>I cry:</strong> At every movie !
<p></p><p></p><p>
<strong>I am:</strong> Superstitious – sometimes!
<p></p><p></p><p>
<strong>I am not:</strong> Superstitious - sometimes!
<p></p><p></p><p>
<strong>I write:</strong> Only to my 10yr old cousin .
<p></p><p></p><p>
<strong>I confuse:</strong> Reality with my dreams .
<p></p><p></p><p>
<strong>I need:</strong> To slow down …
<p></p><p></p><p>
And finally...<strong>I tag:</strong> <a href="http://cookingpleasures.blogspot.com/">meena</a> and <a href="http://outofthegarden.wordpress.com/">linda</a>.
</li><ul></ul>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com14tag:blogger.com,1999:blog-30422765.post-1157597915343812632006-09-06T21:57:00.000-05:002006-09-07T14:27:11.943-05:00Columbian Retreat-Tuna Fry..<a href="http://photos1.blogger.com/blogger/5469/3127/1024/IMG_0295.0.jpg"><img style="DISPLAY: block; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/5469/3127/400/IMG_0295.0.jpg" border="0" /></a>
<p></p><p></p><p>
<strong>H</strong>ow many times have you walked into a restaurant and ordered an entrée that had its name from a U.S city – like New Orleans seafood or a New York steak. Call it an original recipe or a marketing stint, there always is some history that links the particular cuisine to a city or town.
<p></p><p></p><p>
My entry this week is titled ‘Columbian Retreat’ because every time I cook this dish, the topic on the dinner table is always the life we had then. A small sleepy university town, Columbia (SC) was my first home in the U.S. Nirmal was doing his masters back then.Living a student life, Every thing from gas to groceries were on budget and each penny was treasured. But again being the first months after marriage, there was this constant urge to please your husband (Nirmal now complains that we need to go back to Columbia to find that lost urge – he thinks we lost it while moving!!!). So when it came to fish, the only affordable fish was the Tuna in water that came in small cans and sold for $2.99 each. So I would take tuna and make 10 different versions of the fish curry to please Nirmal. Tuna therefore became the poor man’s version of the Alapuzha_fish curry, Chemeen peera, Mathi Mulakushyam etc !!! Now that nirmal finished his studies, we moved to Florida and the life is luxurious. But now recollecting the memories of those days, that life was real wonderful.
</p><p></p><p>
I used to make a spicy tuna curry with ‘<a href="http://www.fiery-foods.com/dave/profile_frutescens.html">kanthari mulaku’ </a>which was available in Columbia. It was Nirmal’s favorite. But now I forgot how to make the original recipe, as I don’t keep notes. Now being in the costal state we get very fresh catch from the Atlantic Ocean and canned Tuna became an Alien!!!! After a very long time I wanted to eat tuna again and I prepared a tuna fry last week. This Tuna fry is so simple to make that if you have the ingredients on hand, you can have a tasty and SPICY tuna fry in less than 15 min. Imagine having surprise guests at home and being able to wave your magic wand and surprise them with a <strong>feast</strong>.
</p><p></p><p>
<strong>THINGS U NEED:</strong>
<ul><li>Tuna (<a href="http://www.starkist.com/template.asp?section=products/solidwhite.asp">starkist solid white albacore in water- 12 oz</a>) - 1 can</li><li>Onion - 1</li><li>Tomato 1/2</li><li>Green chillies- 4-5</li><li>Ginger -1/2 tsp</li><li>Garlic-2</li><li>Ginger& garlic paste-1/2 tsp</li><li>Coconut grated - 1/4 cup</li><li>Chilli powder - 2 tsp</li><li>Coriander powder - 1 tsp</li><li>Fenugreek powder - 1/2 tsp</li><li>Turmeric powder- 1/2 tsp</li><li>Curry leaves - 1 spring</li><li>Oil - 4 tsp</li><li>Mustad seeds - 1 tsp</li></ul><p></p><p></p><p></p><p><strong>METHOD:</strong></p><p><strong></strong></p><p><strong></strong></p><p><strong></strong></p><ul><li>Heat oil in a pan and splutter mustard seeds. Add thinly sliced onions, ginger, garlic, green chillies and ginger& garlic paste one by one and fry. When the onions starts turning color, add all powdered ingredients and fry for 1 minute. Then add the chopped tomatoes and stir well. Open the can and put the tuna in to the pan including the water with salt, cover the pan and cook until the water is evaporated. Now add the grated coconut and curry leaves to that and fry till done. </li></ul><p></p><p></p><p></p><p>
</p><p></p><p>
</p><p><a href="http://photos1.blogger.com/blogger/5469/3127/1024/IMG_0288.0.jpg"><img style="DISPLAY: block; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/5469/3127/400/IMG_0288.0.jpg" border="0" /></a></p><p><a href="http://picasa.google.com/blogger/" target="ext"><img style="BORDER-RIGHT: 0px; PADDING-RIGHT: 0px; BORDER-TOP: 0px; PADDING-LEFT: 0px; BACKGROUND: 0% 50%; PADDING-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-TOP: 0px; BORDER-BOTTOM: 0px; moz-background-clip: initial; moz-background-origin: initial; moz-background-inline-policy: initial" alt="Posted by Picasa" src="http://photos1.blogger.com/pbp.gif" align="middle" border="0" /></a> </p><p><strong></strong></p><p><strong>NOTES:</strong></p><p></p><p></p><ul><li>Replace the onion with shallots for better taste.</li><li>Adjust the chili powder according to individual preferences.</li></ul>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com42tag:blogger.com,1999:blog-30422765.post-1156487078452565342006-08-25T01:17:00.000-05:002006-08-27T22:38:52.766-05:00Spicy Vegetable Kurma..<strong></strong><a href="http://photos1.blogger.com/blogger/5469/3127/1600/IMG_0250.2.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/5469/3127/400/IMG_0250.4.jpg" border="0" /></a>
<p></p><p>I have successfully survived 4 months with my daughter, Nanditha and though she doesn’t seem to be a big fan of my cooking (she’s an Enfamil fan), she likes to stare at our mouth when we are eating. But Nirmal enjoys traditional Indian cooking, especially vegetarian dishes.Since he is traveling a lot, weekends are special for us and so this week I decided to make a vegetable Kurma for him. </p><p></p><p>
The Indian KURMA is probably one of the oldest side dishes concocted!!! You take some carrots, potato, beans, green peas etc add some masala and lo…you have a side dish that you can eat with almost any tiffin item including APPAM !! Well, I use the exclamation mark with appam b’coz appam has been long associated with stew and so it has been difficult for me to even convince my mother that appam with kurma is not the same as an inter-caste marriage!!! </p><p></p><p>
The whole idea of having appam with kurma is to have something spicy in comparison to the more bland stew combination. But I promise you that this dish is no where close in spiciness to any of my other posts and so if you have ever fled my page earlier wary of all the spice in the cuisine – This, YOU WILL LOVE. </p><p>
<strong>THINGS U NEED:</strong> </p><p></p><ul><li>Vegetables (carrot, beans,couliflower,green peas,potato) - 2 cups</li><li>Onion - 1 big </li><li>Tomato- 1 big</li><li>Green chilies -5 </li><li>Ginger -1" piece</li><li>Ginger garlic paste - 1 teaspoon</li><li><a href="http://en.wikipedia.org/wiki/Bay_leaf">Bay leaf</a> -1 </li><li>Oil -2 tablespoon </li><li>Mustard seeds -1 teaspoon </li><li>chilli powder- 1 1/2teaspoon </li><li>Coriander powder 1 1/2 teaspoon( add more or less) </li><li>Garam masala - 1 teaspoon (<a href="http://www.pachakam.com/recipe.asp?id=2320">preparation link</a>) </li><li>Turmeric powder - 1/2 teaspoon </li><li>Coconut milk 1/4 cups </li><li>Salt to taste
</li></ul><p>TO GRIND: </p><p></p><ul><li>Coconut - 1/2 cup </li><li>Cashew nuts - one handful (about 10) </li><li>Poppy seeds -1/2 teaspoon</li><li>Fennel seeds 1/4 teaspoon </li><li>Green chillies - 4
<strong></strong></li></ul><p><strong></strong></p><p><strong>METHOD:</strong></p><p></p><ul><li>In a thick bottom vessel, heat oil and splutter mustard seeds. Add bay leaf, onions , green chillies , ginger and ginger garlic paste one by one and fry. Onion should not turn brown color. add the powdered ingredients and fry for few mins. Put the vegetables in this along with the coconut milk ,salt and enough water and cook. When it is half way through add the finely grinded paste (refer TO GRIND ) and choped tomato . Let it cook until done. Add a few curry leaves and coriander leaves at the end for a better aroma and taste !!
<strong></strong></li></ul><p><strong>NOTES:</strong></p><p><strong></strong></p><strong><p></p><p></strong></p>U can use the frozen vegetables that are cleaned and cut available in the grocery stores . U can serve this kurma with almost everything!!
<a href="http://photos1.blogger.com/blogger/5469/3127/1600/IMG_0255.0.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/5469/3127/400/IMG_0255.2.jpg" border="0" /></a>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com315tag:blogger.com,1999:blog-30422765.post-1155580178701040002006-08-14T13:04:00.000-05:002006-08-26T23:43:44.706-05:00Spicy Chemmeen Peera...<strong></strong>
<a href="http://photos1.blogger.com/blogger/5469/3127/1600/shrimp2.11.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/5469/3127/400/shrimp2.11.jpg" border="0" /></a>
<p>
This last Saturday we decided to eat out and we took my mom to a South Indian restaurant. Tired of the standardized Indian menu…the menu here was a big relief. It had <em>Alapuzha fish curry</em>, <em>madras chicken</em>, <em>karimeen fry</em> etc..etc. My mom was impressed and so we were planning on what to order even as Nirmal was staring at the prices on the menu !!!!</p><p>
Nirmal being a big shrimp lover, ordered the <em>madras shrimp masala</em> and me and my mom order <em>kari meen fry</em> and <em>alapuzha fish curry</em>. The waiter promised to make the dishes spicy for us. So even before the cook had a chance to get his stove ready we started to talk about how great a find this restaurant was and I was explaining to my mother that since they had a malayalee cook, the taste should be close to what we have in kerala !!!! – It took me 20min to realize that I had spoken a little too fast. </p><p>
The biggest disappointment was the madras shrimp masala. The dish was made from tiger shrimp and had these huge chunks of shrimps fried in a mix of onions, tomatoes, lot of masala and coconut milk. It was no where close to the kerala taste that we had expected and no where close to being spicy. </p><p>
So in this recipe I would like to introduce to you the ‘<strong>Chemmeen Peera’</strong>(spicy shrimp with coconut mix) . It is a blend of the authentic Kerala taste, no masala and the necessary spice you can easily concoct this dish. Since it has no masala in it, the taste of shrimp will linger longer in your taste buds and if you can’t win your husband over with this – then there is no saying how else you can win !!!</p><p>
</p><strong></strong><p><strong>THINGS U NEED:</strong></p><p></p><ul><li>shrimp - 1 lb</li><li>coconut grated - one half</li><li>green chillies - 6</li><li>small onions (<a href="http://en.wikipedia.org/wiki/Shallot">shallot</a>) - 10-15 </li><li>ginger - 1 inch peice</li><li>curry leaves - 2 springs</li><li>chilli powder - 3 tbs</li><li>turmeric powder - 1/2 tsp</li><li>coconut oil - 3 tsp</li><li>salt to taste
</li></ul><a href="http://photos1.blogger.com/blogger/5469/3127/1600/shrimp1.14.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/5469/3127/400/shrimp1.14.jpg" border="0" /></a>
<strong>METHOD:</strong> </strong><p></p><ul><li>Clean the shrimp. Cut the shrimp into small bite size peices. Cut the oninons into very thin slices. chope the green chillies and ginger.put together all the ingredients in a bowl . Mix well this with 2 tsp of coconut oil.transfer this mix into a vessel and add just 1/2 cup of water.U don't need to add much water since the shrimp has a better moisture content.Cover the vessal with a lid and cook until done and all the water is evoparated.aprox time 20 mins. when its done remove from fire and add the remaining 1 teaspoon of oil and few curry leaves..
<strong></strong></li></ul><p><strong>TIPS:</strong> </p><ul><li>The shrimp that we get in india is smaller in size and has a better taste than what we get here in U.S. To get all the masala into the shrimp, cut it into small bite sizes.</li><li>I f u r not a big fan of spicy food, u can reduce the chilli powder to 2 tbs or even 1 tbs..but this perticular receipe need to be spicy to taste good!!</li></ul><p></p>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com31tag:blogger.com,1999:blog-30422765.post-1155010821203616042006-08-07T23:01:00.000-05:002006-08-26T23:46:39.460-05:00Whole Chicken Roast....<a href="http://photos1.blogger.com/blogger/5469/3127/1600/roasted1.10.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/5469/3127/400/roasted1.10.jpg" border="0" /></a>
<p></p></strong><p>My daughter just turned 3months last week and trust me when I say she keeps me busy !!! She really does. So between feeding her, changing diapers and cooking lunch for my husband and mom it has been a HECTIC week. But talking about my first receipe - my daughter has this habit of stretching herself after the feeding. Her way of saying, I have worked too hard; I am exhausted and am ready to sleep - get my bed ready !!!! Anyway, my husband makes fun of her saying that she looks like a 'Uricha Kozhi' (naked chicken) when she does those stretches. And she really does - with her hands up in the air and legs tucked close to the stomach she closely resembles one.
</p>
So we were making fun of her one day and I started telling my mom how I bake a whole chicken for her Son-in-law and how much he loved it. I was hoping to get my mother excited with the talk about all the masala that went into it but instead my husband got excited. It had been long since I had baked one for him and so I agreed to make him the Spicy Roasted Chicken this week. The best thing about this receipe is that it fires up a party and whether you are hosting a party with drinks or a regular dinner party you will have your guests scrambling for more till the chicken is licked to its bones. And plating a whole chicken rather than pieces of it is like watching a catwalk and admiring a dress rather than just picking a dress from a retail shop. You will have to cook it to believe me !!
<p></p><strong></strong><p><strong>Things U Need:
</p></strong><strong><ul></strong></ul><li>Whole chicken</li><p><strong>To Marinate</strong></p><ul><li>chilli powder- 3 table spoon</li><li>coriander powder- 3 table spoon</li><li>ginger garlic paste - 3 table spoon</li><li>turmeric powder - 1 teaspoon</li><li>garam masala - 1 teaspoon</li><li>meat masala - 2 teaspoon</li><li>fennal seeds - 1/2 teaspoon</li><li>lemon juice from one lemon</li><li>butter 1/4 stick</li><li>salt to taste</li></ul><p><strong>To Bake :</strong></p><ul><li>onion</li><li>butter1/4 stick</li></ul><p><strong>Marination : </strong></p><p>Clean the chicken - wash thoroughly with water and pat dry with paper towel (else the masala would not stick to the meat), remove the skin carefully. If u like u can use the chicken with the skin too. I wouldn't recommend it though. Mix all the ingredients (refer 'To Marinate' section) into a paste. Rub the paste over the chicken throughly and keep it in the fridge for atleast 5 hrs. Normaly I marinate the chicken in the morning and bake it in the evening. </p><p></p><p><a
<a href="http://photos1.blogger.com/blogger/5469/3127/1600/marination.17.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/5469/3127/400/marination.16.jpg" border="0" /></a>
<strong>To Bake :</strong></strong></p><ul><li>Preheat the oven to 400°F. Place the chicken in a oven proof dish. Cover it with aluminium foil and bake it for 30 mins on one side . Take the dish out . Flip the chicken over ,cover it again with the foil and bake the other side for another 30 mins. After 30 mins remove the foil and put the sliced onion and butter chunks over the chicken and bake it for another 45 mins. Take it out when the onions are rosted and mixed well with the masala. The chicken will be dark brown in color and will have a nice aroma from the masalas and the rosted onion.
<strong></strong></li></ul><p><strong>TIP:</strong></p><ul><li>I use homemade garam-masala instead of buying it at the grocery stores. Roast 3tbs of fennel seeds, 3tbs of cinnamon sticks, 10 cloves, 10 cardomoms and 1tsp of black pepper-corns together. Powder the mixture and store it in a air-tight jar. I find the homemade masala has a better aroma than the brought-out ones. Try and let me know. </li></ul><p><strong>NOTE :</strong> </p><ul><li>The baking time is 2 hrs. it might vary according to the size of the chicken and the diffrent type of ovens. I know some of u cooks might think 2 hrs is a little long. But trust me, I have tested this recipe so many times and the outcome is awesome. The chicken will be roasted well and will be too spicy and hot. So if u are weak at heart then beware of the spice !!!</li></ul><p><a></a></p>
<strong></strong>Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com70tag:blogger.com,1999:blog-30422765.post-1155009616775982032006-08-07T22:50:00.000-05:002006-08-07T23:00:16.776-05:00KNOTTING THE APRON – an intro…1, 2, 3 , 4, 5.... I can probably count the number of times I must have dragged myself to the kitchen to make a coffee or help my mother with some cooking. Now it all seems like a dream!!!The transition from carefree_and_kitchenphobic_girl to Married and being the woman of the household was a BIG CHANGE. And the worse part was that it all happened in a day! The early days were not easy - I am sure a lot of you can relate to my plight. Cooking meant juggling with recipes from Vanitha, cookery shows, Food TV and the internet...just to name a few. And then, you had your friends on the phone, an international call to your mother to clarify what fenugreek seeds were!! By the time you are finished, your kitchen is a mess and you are literally praying that the TRUST that you had placed on that recipe pays-off. It rarely does !! It's been 3yrs of married life and the fact that I have survived, puts me right up there and gives me the right to preach cooking. This blog is an effort to share receipes that I have tested..tested and tested and am damn sure they work. It is an effort to get other housewives like me share their experiments and help concoct dishes that have a traditional and modern blend to it. Typical spicy kerala dishes that make your husband coming back to you for more !!! So let's knot our aprons and fire up the pan..Maneka Nirmalhttp://www.blogger.com/profile/14906919905196668989noreply@blogger.com104