Wednesday, September 29, 2010

Potato Masala Varuval

Original recipe by Chef PS Kadam


INGREDIENTS

Potatoes - 500g
Mustard seeds - 1 pinch
White lentils (urad dhal) - 1 pinch
Asafoetida - 1 pinch
Curry leaves - 2 stalk
Dry chillies, quartered - 2
Ginger, chopped - 15g
Red chili powder - 1 tsp
Black pepper powder - 1 tsp
Turmeric powder - 1 pinch
Cumin powder - 1 pinch
Salt - to taste
Coriander leaves, chopped - 5g
Garam masala - 1 pinch

METHOD
  1. Wash potatoes, peel and cut into cubes. Boil three quarter done and drain water. Deep-fry potatoes, drain well and keep aside.
  2. Heat oil in pan. Saute mustard seeds, white lentils, asafoetida and curry leaves till they crackle.
  3. Add dry chilies and ginger, and saute till half done.
  4. Put in fried potatoes and toss for about 5 seconds then remove from flame.
  5. Add chili powder, black pepper powder, turmeric powder, cumin powder, salt, half of the coriander leaves and garam masala.
  6. Keep on flame and toss for 1 minute. Remove from flame and check the taste.
If the potatoes are fried crisp, the taste will be even better. Control the flame to prevent the masala from getting burnt. This dish should be dry, hot and crunchy.

Quick Fried Mee Hoon

Down with flu, I just had to make a quick lunch as I can't think of taking the kids out for lunch...

Anyway, with just a few things left in the fridge, this is what I made.


INGREDIENT (All I had in the fridge)

Mee Hoon/Rice Vermicelli - 5g
Cabbage, shredded - 1 cup
Carrot, grated - 1/2 cup
Gai lan, chopped - 3 stalks
Small red thai chillies - 3
Firm tofu, cubed - 1 
Vegetable seasoning powder - 1 tsp
Turmeric paste - 1 tbsp
Dark soy sauce
Salt

METHOD
  1. Soak Bihun in hot water till its cooked. 
  2. Heat 1 tbsp oil in wok and stir fry tofu till golden brown. Remove and keep aside.
  3. Add gai lan, cabbage & small red thai chillies and  and stir for a few seconds.
  4. Add 1 tbsp turmeric paste to the veggies & stir.
  5. Once the gai lan & cabbage is cooked, add grated carrot, stir.
  6. Now add vegetable seasoning powder and keep stirring for 1 minute
  7. Add the bihun and give a quick stir.
  8. Put in low flame and add dark soy sauce bit by bit while stirring until the bihun is fully coated and is brown in colour.
  9. Season with salt, put in high flame and toss well.
  10. Taste and remove from fire. Serve hot.

Tuesday, September 28, 2010

A Quick Tom Yum Tofu


This is a very fast and easy recipe. Great for weekday dinners.

INGREDIENT

Firm Tofu, cubed - 2 no
Oil - 2 tbsp
Vegetarian Tom Yum paste - 2 tbsp
Vegetarian seasoning powder -1 tsp
Dry chili flakes -1 tsp
Water - 2/3 tbsp
Salt - to taste
Fresh coriander leaves, finely chopped - 1 tbsp

METHOD
  1. Heat 2 tbsp oil in a non-stick pan.
  2. Stir-fry the cubed tofu till golden brown.
  3. Stir in the vegetarian tom yum paste. Sprinkle water and coat the tofu with the paste.
  4. Add vegetable seasoning powder and stir.
  5. Add dry chili flakes and salt.
  6. Remove from fire & garnish with fresh coriander leaves.

Cardamom Lime Juice

A great relieve for indigestion
Only 4 ingredient is required for this juice. Water, lime, cardamom powder & sugar (I always use rock honey instead of sugar hence this colour).

1 lime for 1 liter of water with a pinch of cardamom & sweetened to your taste is all it takes for a refreshing drink.

Monday, September 27, 2010

Malabar Fish Curry

Original recipe by Chef PS Kadam


Apparently, Malabar fish curry is a popular dish in Kerala. So, I thought let's give him a taste of his native land. I've used soy fish for this dish and it did taste good. No compromise.

INGREDIENT

Fish slices, fried - as desired
Salt - to taste
Turmeric powder - 1 tsp
Red chili powder - 1 tsp
Fenugreek - 1 pinch
Dry red chilies, cut into strips - 2
Curry leaves - few
Asafoetida powder - 1 pinch
Green chilies, halved - 2
Turmeric paste - 1 tbsp
Coriander powder - 1 tbsp
Tamarind juice - 1 tbsp
Water - 1 cup
Coconut milk - 200ml
Tomato, cubed - 1
Ajwain - 1 pinch


METHOD
  1. Heat oil in cooking pan, Saute fenugreek, dry red chillies, curry leaves, asafoetida and green chillies for 2 minute.
  2. Stir in turmeric paste and saute for 30 seconds.
  3. Put in coriander powder, turmeric powder and red chili powder, and saute for 30 seconds.
  4. Add tamarind juice, stir and pour in water. Bring it to boil.
  5. Pour in coconut milk. Add salt, tomato cubes and ajwain.Keep on stirring.
  6. If the gravy thickens, add another 1/2 cup of water to make it thin. Simmer on low flame for awhile.
  7. Put in the fried fish and cook slowly for 2 minutes.
  8. Check the taste. Remove from fire and garnish.
Enjoy your meal.

Monday, September 20, 2010

Paneer Mutter – Cottage cheese & green peas

(Original recipe by Chef PS Kadam)



INGREDIENTS

Paneer - 150g
Salt - to taste
Turmeric powder - 1 tsp
Ghee/oil  - 5 tbsp
Cumin seeds - 1 pinch
Ginger, chopped - 1 tbsp
Green chillies, chopped - 1 or 2
Turmeric paste - 1 tbsp
Tomatoes, chopped  - 1 large / 2 small
Chili powder - 1 tsp
Coriander powder -1 tbsp
Water -  ½ cup or more
Cashew nut paste - 5 tbsp
Green peas - 1 can / 100g (fresh)
Kasoori methi -1 tsp
Garam masala  - 1 pinch
Coriander leaves, chopped - 2 tbsp
Fresh milk cream - 3 tbsp

METHOD

1.      Cut paneer into small cubes and fry in oil / ghee. Soak in water with a pinch of salt & turmeric powder for 20 mins. Then drain and keep aside.
2.      Heat ghee/oil. Saute cumin seeds till they splutter.
3.      Add chopped ginger and green chillies and sauté for 2 minutes.
4.      Stir in turmeric paste and sauté for ½ minute
5.      Add tomatoes and keep stirring and for 5 mins till they are mashed.
6.      Put chilli powder, coriander powder and a pinch of turmeric pwd. Keep stirring on low flame.
7.      Pour in ½ cup of water and adjust the consistency of the gravy.
8.      Stir in cashew nut paste and cook for 5 mins.
9.      Add paneer, green peas, salt, kasoori methi, garam masala and coriander leaves.
10.  Add water if gravy if too thick
11.  Check the taste. Add cream(I’ve always skipped the cream).

The gravy should be mildy creamy. Best served with any rotis or even rice.

Sunday, September 19, 2010

Must-Haves: Turmeric Paste

Turmeric paste
This must be a new term for you as there is no such term. I made this up as a substitute for ginger garlic paste. It’s an equal amount of fresh turmeric, ginger and lemongrass with a little galangal blend together into a paste.
I use this paste for curry, sambal, stir-fry and even for marinating. Besides enhancing the flavour, this paste is therapeutic.
Turmeric
Turmeric is one of nature's most powerful healers. The medicinal properties of this spice have been slowly revealing themselves over the centuries. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer's disease





Ginger
Ginger is most commonly known for its effectiveness as a digestive aid. By increasing the production of digestive fluids and saliva, Ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping. Ginger's therapeutic properties effectively stimulate circulation of the blood, removing toxins from the body, cleansing the bowels and kidneys, and nourishing the skin.





Lemon grass
The grass is considered a diuretic, tonic and stimulant. It promotes good digestion, and a preparation of lemon grass with pepper has been used for relief of menstrual troubles and nausea. It induces perspiration, to cool the body and reduce a fever.






Galangal
Resembling ginger in its effects, galangal is an aromatic stimulant, carminative and stomachic. It is used against nausea, flatulence, dyspepsia, rheumatism, catarrh and enteritis. It also possesses tonic and antibacterial qualities and is used for these properties in homeopathic medicine.