Tuesday, February 28, 2006
Broccoli Brigade
I know there are many of you who hate this vegetable. In fact, I did too. But then being married to a broccoli lover made me give this a shot and now I like it too.
Broccoli florets
Garlic
Red chilli flakes
Salt, Oil
- Boil water in a pan. When it is extremely hot, drop the florets into it. Remove it within a minute. Squeeze out the water if any. This keeps the florets a li'l crunchy and in a lovely hue of green :)
- Heat oil and add a whole mashed garlic clove. Once it has browned, you can remove it. The taste should've seeped into the oil. Else, mince the garlic extremely fine and add it to the oil.
- After sauteeing the garlic, add the chilli flakes. Fry it. Add the broccoli florets.
- Add salt and fry for a minute or two. Remove from fire and eat it with rasam & rice :)
P.S: If you still dislike it, then no problem :) And yeah, that's not a picture of what i cooked :D
Posted by The Cookie ::
11:43 PM ::
14 comments
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Saturday, February 25, 2006
Finger Chips
Now this was a dish we made in our final year cook out in a restaurant in C'not we rented for the afternoon :) Learnt it from Princess Dee's mom while I was in bangalore.
Lady's Fingers (Okra)
Besan flour
Salt
Asafoetida
Chilli powder
Chat Masala
Oil
- Wipe Okra clean with a wet tissue paper( I hate washing it as it makes them soggy) Then cut them into thin strips, lengthwise. Remove the seeds.
- Mix besan flour, salt, asafoetida and chilli powder and make a thin batter. Not as thick as you require to make bajji.
- Heat oil (enough for shallow fry), dip the strips in the batter and fry them. Make sure the batter forms just a thin film on the okra strips and doesn't cover it completely.
- Sprinkle chat masala over it and voila! Your snacks are ready!
Credits: Aunty ~S
Posted by The Cookie ::
2:08 PM ::
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Friday, February 24, 2006
Eggdelicious
For Shub :)
I need more time for the egg korma recipe. This is a much zimpler one. Hope you like it.
Boiled eggs - 6
Dry Red chillies - 6 **
Jeera - 1 tsp
Urad dal - 2 tsp
Curry leaves - few
Onion, sliced - 1 if medium-sized
Turmeric Powder - As reqd
Salt - To taste
- Fry the chillies, jeera, dal and curry leaves in a hot kadai. (No oil) Grind them into a fine powder, mix salt & turmeric and keep aside.
- Make around 5 incisions in the eggs. Don't slice them completely. PLace the powder into those cuts. Cram in as much as you can :)
- Add gingelly oil to the kadai and sautee onion.
- Once onion is well cauteed, add the eggs and sautee for 2 minutes. Just to coat the eggs with oil and for the powder to escape the confines of teh egg and meet the onion.
- Remove from stove and serve with either rice or biryani.
** You can increase or reduce as you see fit.
Credits: Women's Club of Tuticorin
Posted by The Cookie ::
12:13 PM ::
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The Fine Print
Most of them are standard, run-of-the-mill, but others I shall make up on the way. Just like in CalvinBall :D
- Don't bother organising your kitchen. As long as you know where your salt is, you are a good cook.
- Beginner's luck is the reason your dish tastes yummy the first time. How it fares the second times is proof of your great cooking flair :D
- If you are the kind who needs exact measurements, then this space is not for you. I rarely follow instructions. All the more reason why you should ignore these rules :)
- There is nothing wrong in dipping your finger into kadai to check if the dish tastes right.(make sure you don't burn your finger) Even if Emeril doesn't agree to such acts.
- Never let husbands cook in your kitchen. It takes weeks to correct the mess they leave. I mean, who said sugar jar shouldn't contain chillies?
- If you are not in love with spicy food, never and i mean NEVER include the same number of chillies as I have indicated. My Mr usually gulps down such dishes with a jug of water :p
- And finally, never cook skimpily dressed, even if it is a spicy dinner. You just increase risk of skin burns , normally unheard of ;)
Posted by The Cookie ::
11:37 AM ::
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