AArava  Idleyak

Isn’t that a great name for a very basic dish that can be cooked in a microwave or just steamed in a cooker without the cap on? Name dedicated to my daughter as that’s her favourite dish or snack

Guess the dish and you win a place in my blog.

Ingredients:

Fresh Curd half packet

Rajdhani Suji ( any brand would do. I get it in Delhi so mentionedJ)

Salt to taste

Open packet of Bingo Tangels masala that your kid didn’t finished

Chopped onions any shape

Half lemon juce

Some raisin

A little chana daal

Ghee, jeera

Garam masala

Black pepper

Process:

Take the curd in a bowl. Add suji to it and whisk it. Add all masalas to the barter. Keep whisking. Make sure its not too thick. Add some milk if you want. Put in the chopped onion in the barter and mix. Then comes salt. Add bingo crushed by hand to the barter. Raisin follows, keep mixing. I would suggest adding soya sauce to the barter as well as it gives great colour and flavour. Lemon juice fresh. Black pepper follows along with the masalas.

Take the ghee in tamper vessel put in channa dal and jeera to it. Cook at Sim till chana is light brown and jeera cooked. Add the above to the barter and mix. Let it set for 2 3 min.

Cooking:

Put some water in a goderaj microwave rice cooking vessel. Heat it at high for 1 min. take the idle mould and put a spoon of barter on all the moulds. Steam at high for 4 min. serve hot with mayo sauce or tomato sauce as per taste.

Awating revert from your end on AArava  Idleyak

"Chine rosse alla dal"

Hi all,

These days’ time is a great constraint for everybody and anybody. time is so less that you cant take out enough f for a healthy meal for 2 or 3. Simplest way is put all things in pressure cooker and cook something healthy.

How about the most basic dish called Khichadi. The name itself makes you run away from the dish. Never mind here is "Chine rosse alla dal" for you. Khichadi with a twist. is it not stimulating and exciting. Best cooked in winter as we have abundance of colourful vegetables to go along with it.

The process is simple effective and fast.

You need equal amount of rice and any pulses that you fancy about. Nothing that need too much soaking and boiling.

salt to taste. Garam masala to taste, Black pepper, raisin and peanuts, turmeric powder

 Vegetables cut into dices (beans, potatoes, carrots, a little capsicum, cauliflower,  not to forget onions and garlic, also healthy palak i.e. spinach)

Secrete ingredient soya sauce :) and vinegar or lemon juice fresh

Let’s take some oil in a pan. I would suggest take it in a cooker. Put in the garlic and onion and cook it. put all your cut diced vegetables and let it cook together. Once the smell says it is slightly done add in the masalas. All of it. Do experiment with your taste buds on masalas. You can add a dash of sugar as well. Cook cook cook.

Add the great pulses that you have selected in to the cooker. Cook it for some longer time. Put in some raisins and peanuts if you like them. Add the rice and cook again. Preferred simmered. Put in double the amount of water. Let it cook in an open cooker.  Add in the sauce and fresh lemon juice and cook. You can add some ghee to bring in the taste.  Once the water boils, put in the  lid and let it whistle at you at least twice or thrice.

Wait it to cool and then open the lid. You can add water if it looks like a pulaao. Serve it hot with ghee and poppadum to your hungry stomach. the secrete is cooking the rice and pulses in water before putting the lid as the flavours set in better.

Keep experimenting it brings your special twist to your  "Chine rosse alla dal". You are free to use your own name as well.

Green Indian special Macaroni pasta.


Hi fellow blogger and followers if any. I won’t be talking about greenery and plantation. After all this is not the blog for social enlightenment. I am working on such a blog as well. I would present the same to you later on it.

In today’s world everyone is talking about green revolution and go green go veggie for good health. Go green for happy body and soul. May be in later stage of my life I would think of this preposition a well and that also strongly.

Due respect to veggie people. I am dedicating this dish to them as a mark of respect.

It all happened yesterday. I was supposed to take my wife to a parlor for a haircut. The plan was that I would take care of my 7 months old angel when my wife gets her hair cut done. As usual I couldn’t make it and my wife was all burning hot with anger. I tried all my charm but ……….

Inspired by Master Chef 2 I thought about cooking something unique and different to impress and vow her back. Sunday is marketing day we have a Sunday bazaar where I stay. I that bazaar we buy all our vegetables and grocery. Obviously we couldn’t even go shopping. My fridge was all empty.

Problem Problem Problem.

A day before we had bought Palak which was still unused. I had half a pack of macaroni. And then I had a brainstorming session and eureka I got an Idea. Idea gave birth to the Green Indian special macaroni/Pasta. My creation. It tasted good. Lets all make it.

Half a packet of sooji macaroni.

• 500 gms or as much as available Palak chopped.

• Indian massalas to taste, (garam masala, red pepper, Jeera powder, Dhaniya powder etc)

• Little Jeera

• Refined oil 2 spoon or as per taste

• Some onions based on the quantity of pasta

• Tomato’s chopped

• Little milk

Take the macaroni and wash it with oil such that the macaroni is covered with oil. This would prevent them from sticking to each other after boiling. You can sprinkle some salt to give it a slight flavor. I used my Godrej microwave oven at Hi heat for 10 minutes to boil the macaroni and it does the trick. You can boil it on gas for 20 min or so. Make sure it’s not over cooked or else it would break and would look non presentable. Drain out excess water.

In the mean time take a big pan and put 2 spoons of oil in it. I use my cooker as it is large. When the oil is hot put in the jeera and cook for some time. Add onion to it and keep on cooking in slow fire. The smell of the slightly cooked onion would tell you the time to add palak in the pan. Put in the palak and cook in slow fire for some time. The palak would become dark green and would start leaving water. Add all the Indian massalas at this time while continuing stirring. Within 2-3 minutes add boiled pasta and again keep cooking. Don’t forget to stir gently as if that’s your gf or bf and for married people I would suggest as if you’re newly married spouse.

Add some red chilly powder and later on the milk to give a consistency. Stir for some time. Put the chopped tomatoes and cook for another 10 min.

Dish is ready to serve. Garnish it with some dried bread chopped if you want. Your Green Indian special Macaroni pasta is ready.

Happy cooking.

Akkaila Indian macroni pasta

Delhi is totally different from Mumbai in almost all standards. I think i would adjust soon to the people and market hopefully. Guise hats off to Delhi sales staff they are .........

Jokes apart .

I am introducing Akaala (alone) pasts to you today.

There are times when you are alone and its 8.30 pm you plan to have pasta. you take up Domino's card and expect them to deliver the same to your house for dinner. Unfortunately the person on the other line say "Sorry sir the place you are put up is not assessable due to security reasons after 8.30 so we would not be able to delver the same". You feel really bad and still cant blame them for the answer as you are aware how the roads are and he wont be able to make it. Not because you are staying in a wrong place but in a wrong locality where the numbers are haphazardly laid out and you need minimum 40 min to find the right place. What you do now?

Akkaila (Alone) pasts comes to rescue.

You are a lucky guy/gal you have some

Penna pasta and

some macaroni in your house.

I would highlight some as when they are put together you might be able to eat some food.

In vegetables you have

3 capsicum,

1 half cabbage,

3 onions,

5 cloves of garlic,

2 potatoes,

half leater milk.

Luckily you like chines and you have

soya souse and

chili sause in home.

You are thinking what to do with all this. Something is better then nothing.

Boil the pasta in a microwave high for 12 min you can even boil the same too. make sure before the pasta is droped in water it should be covered in oil and mixed with salt to taste. Boiling begins.

cut the left over ingredient chop if possible i.e. cabbage, capsicum, onion, garlic, and potato(potato sounds alien in pasta but it would give mass to the food).

In the mean time after cutting you check your fridge and find some 3 or 4 pieces of left over chicken/paneer kabab. cut it into pieces and keep aside. Don't rush out to buy kababs, if its there use it or else let it be.(I had 3 pieces so I had used them, even nutres do the trick well).

take a big open pan (i used my cooker) and heat some oil in it. put garlic onion and potatoes; after some time capsicum and cabbage. add salt, sugar, all the massallas(Dhaniya jira garam masala etc etc) you have let it cook till it looks ready.

Drain the water out of the pasta and put it in the pan. let it cook for some time and keep on stirring. Don't cook it too much.

Add some soya souse for colour and flavour.

When your pasta starts smelling good pour in the milk slowly and stire softly or else you would break the pasta and macaroni. the milk vanishes after some time.

Put in the cut or shredded kababs in it. Stire for some time and serve with tomato sauce.

Your Akkaila Indian macaroni pasta is tayaar .

Who needs Dominos when you can make it in 30 min or so.

Enjoy and let me know how it was.

Sorry Guies.
I have been transferred to Delhi so I am not getting a chance to cook something new. Kindly bare with me.

Yes I am Still In

Hi Fellow Blogger,

How are you doing. First and foremost i would like to apologise of me not coming on to my blog for so long. I was actually tied up and also at the same time trying to finalise on the new and improved names of all the great dishes that i would bring to you.

I was suggested by an Old lady(I am talking of my Sister Hahaha) that to improve the face value and presentation of my blog i should include some great snaps of the dishes that i present to you.

I totally agreed to it. So I would like to welcome you to the new face of my blog for year 2010 that would be more presentable and attractive just like you all great people out there in the world. I have to cook all my dishes again just to post a snap of the same for your ready reference. Soon we will be rocking again. Till then i would like to wish 1 and all a very happy and prosperous year 2010.

Enjoy and take care. Please don't drink and drive. Enjoy the new year but as a responsibly person. Take care then. see you soon. have a great Time. Do let me know how was the party.

Sanchchicktaang the white delight for you- Non-veg 2

Hi, born cooks. Greetings again. This time I have come out to you with a dish which can be enjoyed on those great weekends one of those great days when you are free and all offices are closed. It’s just you and the special people around you. Bingo got it I am talking about cooking on a Saturday or Sunday when it is off. I once read an article on the net that said love blooms when you share your kitchen with a partner or friend. The concept of cooking a meal together is far better than a night full of action. It is more intimate and lovely time of the life you enjoy better than a date or a honeymoon.

Chicken is something that most people love to have. The cooking process is time taking but worth it when we do it together. I am not sure if you can use pannier as a substitute for veg. Do try it and let me know if it worked for you. Don’t worry the dish would be your contribution.

Before we start I have a word of caution for all cooks in house. There is this serial that comes on TV in some channel that has 2 guys traveling to all over India and checking out various great eateries and there famous dishes. Never watch it with your partner or else you would be caught in there innocent eyes and demand of trying that dish. I was a victim of that show and my wife innocently told me that she would love to have it too. As I love my wife I got stuck and tried a similar experimental dish for her.

Sticking to my previous commitment in naming the dish after the people I know I have created Sanchchicktaang Delight for you. The first 5 letters of my dish are adapted from my wife’s name. “Chick” is the dish and “taang” is the Hindi word for Legs. Bringing them together I give you “Sanchchicktaang”. This is a dish made out of only the legs of chicken and with a base of white gravy again developed, designed and experimented by me. So let’s start the show. Do involve your partner in cooking this as it would be fun together. It is developed for 2 people so add more to the base for more people.

Ingredients
Chicken Legs
Ginger garlic paste
Little Jeera and 1 or 2 full dry red chilies
Cashew nuts and Khaskhas
Curd
1 Egg
Basic Spices
Salt to taste
Milk almost half liters
Cloves, Black pepper full and Cinnamon sticks
Sugar for tasty color
Onion 2 and 1 boiled or Spring Onions
Little Oil for cooking


Part 1 Marinating:
Take the leg pieces and mix it with ginger garlic paste.
Add curd to them so that the consistency develops
Add an egg in it.
Put the basic spices excluding turmeric powder
Add salt to taste.
Mix it well and let it stay for an hour or so.

Part 2 Gravy Base
Take Khaskhas also called as Poosto which is actually opium seeds and grind it well
Take some cashew nuts, 2 or 3 clove, Full black pepper 4 or 5, 1 Boiled onion, a cinnamon stick, 1 small spoon ginger garlic paste, Basic spices, and little sugar and some Milk. Excluding Khaskhas grind or mix all in a food processor. Churn till the things blend well and give a consistent thick paste. Let it stay for some time. This is important so that the flavors blend into each other

Part 3 Cooking
Take a couple of small onions or white spring onions and chop it small. Put some oil in a container (Kadai, cooker what ever suits you) and let it heat. Put some jeera and dried red chilly full in the oil. Now add the chopped onions or spring onions to the oil. As the onion gets transparent add the Gravy base (which we prepared in Part 2) to it and cook while continuously moving the gravy. Cook till you see that the gravy is thick. Add the marinated chicken legs in the dish. Keep on stirring so that they don’t burn. After some time add the Khuskhus to it. Don’t forget to stir the mix or else you spoil the taste. When you are stirring it insures that all the flavors are cooking the chicken and also going deep inside the legs. Generally Khaskhas leaves its oil so the dishes generally do not burns. When you feel the mix is dry add some water. Keep on cooking. Let the water evaporate totally. Add Milk and cook. When the legs are ready you would understand.

Garnish with Red Chilly “Tadka Maar Ka” and onion Rings. Have it as you like it Dry, Juicy or Gravy. Enjoy.