Procrastination – How To Cook Rice and a Simple Dhal

1-IMG_8336_1

1-IMG_8361_1

Happy New Year everyone! Its better late than never…procrastination seems to be my most favourite word for this year if not with everything at least with respect to blog. I’m not hoping nor promising that it will get better, lets leave it for the days to decide. Anyhow, coming to this post, which has been sitting as draft for nearly two months gets finally a way out. The one question people most commonly ask is “how do you cook rice”…I mean in the beginning I used wonder this is crazy simple why are they are asking me in the first place?

Continue reading →

Funda – Steamed Egg Korma

1-IMG_4954_2

“The eggs are the backbone of cooking, the cement that holds the castle of cuisine together.”

From the book mastering the art of southern cooking!

As you all know the main components of egg is albumen and yolk, which is mostly composed of protein.  Apart from proteins egg white contains water, small amounts of minerals and sugars whereas the yolk contains fat, vitamins A, D and minerals such as calcium, thiamine, and riboflavin. Depending on the feed of the bird the yolk colour ranges from yellow to deep orange (when the birds are fed with good feed).

The proteins are made up of long chains of amino acids.  In the raw eggs proteins are in their native state, i.e. they are in globular form, which means amino acids are twisted, folded and/or curled up in a very specific way giving the protein its shape and properties. Any induced alteration (mechanical or heat) to these proteins will in turn significantly alter the entire structure of the egg.

Continue reading →

Vermicelli Upma/Semiya Upma

1-IMG_4857_3_caption1

After the whole cooking episode, I did realise there isn’t any basic or simple recipes in my blog. Over a cup of tea partially dreaming and going through my own pictures, I made up my mind to do some simple basic post, that beginners would find it easy. At least for the ones who follow my bog and for those who have asked for simple recipes, I’m going to come with simple, yet authentic indian food recipes!

Continue reading →

Inheritance – Chicken Dum Biryani

There are many thing that we inherit from our parents and grandparents. Dum biryani is one such…it runs in our family. Starting from my late grandfather who was a pro in making them. Usually at home mutton dum biryani is made. Be it family get together, wedding and or Diwali it has always been biryani, grandpa has led the kitchen during those times. Let me tell you, almost a decade before these biryani were always made in bronze cooking pot on wooden fire. The whole process of making this is no less than a festival at home, with whole big bunch of family around. Usually the briyani is accompanied with chicken masala, raita and double ka meeta (bread halwa) is must! We kids we were aw struck with the whole making process, all mom’s in the kitchen taking care of pre-preparation step, men at backyard cutting the woods, setting the fire and getting the heating right.By the time we get to eat biryani is late after noon, we end by eating a sweet pan made by grandma. But elders always looking forward to eat biryani the next day. I have admit, now I realise that biryani taste best after its one day old…..With time cooking of biryani move to gas top, the taste did diminish a bit but the essence still remains….so this Diwali I’m here to give you chicken biryani from our family recipe. Here’s wishing you a very happy Diwali, may this Diwali brighten all your lives, do have a safe one …also try to say NO to crackers!

Spring time! Aviyal – Mixed Vegetable in Creamy Coconut Sauce

“People are like stained windows, they sparkle and shine when sun is out” – Elisabeth Kubler-Rose

Happy, spirited up are the day when vitamin D is activated. Yes much awaited Sun is finally here in my part of the world. Warmth, colourful blossoms and green “the” colour is just wonderful.  And all of sudden there was big shift, slipping to few 10’s of degree, rain and grey sky….I was said welcome to Belgium! But flowers are still smiling, dancing along with rain and green is getting intense!  The weather and nature are like artist and poems quite unpredictable yet beautiful! 

Spring time reminds me about fresh vegetable in India and this recipe is loaded with many vegetables in coconut sauce. This is very popular recipe from south India Kerala – God’s own country, which is usually is made with coconut paste, mum makes them with fresh thick coconut milk, more rich and creamy. When mum visited me in Finland in 2011, she smuggled brought all veggies and our home grown coconut and we prepared this recipe, yes two years back…I did tell you my hard drive cries most of the time for some fresh air! 

Till I enjoy the sun, rain and weekend…..you enjoy the aviyal (Mom’s version, not an authentic version) and glimpse of spring from my part of my world!! 

                 Airy light papads …or call it as flying breads

                 My mint plant is growing very happily at home!

Ingredients

Vegetables (All together you need 300 grams)
White pumpkin
Beans
Carrot
Yam
Raw Banana
Potato
Brinjal / Eggplant
Drumstick

100 ml Yoghurt
200 ml Thick Coconut milk (or coconut cream)
1/4 tspn Turmeric powder
1 spring of Curry leaves
4 to 5 Green chillies (ground to paste)
Salt according to taste

For Tempering 
2 tbspn Coconut oil
3/4 tspn Mustered seeds
A pinch Asafoetida
2 spring of Curry leaves

Method
Steam all vegetable along with some water, till it is half cooked, along with green chilli paste, turmeric, salt and one spring of curry leaves.
(You can steam all the vegetable in pressure cooker without weight, or pot boil till it is half cooked.)

After vegetable is half cooked, add coconut milk along with water from vegetables and slowly bring it a boil till it thickens, then add yoghurt and give it a boil for just two minutes. (Don’t over boil them, else the yoghurt will curdle)

Next do the tempering. Warm coconut oil, add muster seeds, let it splutter then add Asafoetida and curry leaves let it splutter. Then add to the vegetable mixture

Rich, flavourful aviyal is ready to serve with rice and crispy papad!