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.

Arney’s Cooking Revolution.

I have these very rear occasions in my life when I ponder at different experiences in life. I go and associate it with my thoughts. Usually this happens on some blue moons which are as you all are aware a very rear occasions.

My job makes me meet with almost 10 to 15 people daily in an average. It can be either a CEO to an auto driver or a shopkeeper or a panwalas. Some come and go forever others go and come again still other remain and some never seen or met in near or far future. And there are others who remain dormant for a long long time and suddenly surface again.

From a chef’s point of view every one has a slight association with the daily spices that I, or should I say we; use in cooking. Some are sweet, some bitter, some spicy and still others hot (in both sense) and tangy. Some are like coconut hard out soft in still others are like juicy fruits like Pear same all over. Some are special Hard in and hard out too. I could not find a fruit or vegetable to associate them. These people can be my friends, foes, cousins, relatives, those who matter and those who don’t.

As a respect to them I would from now on associate them to my dishes names. As all my dishes are copy righted I need to give them a name. I would give the details of on whose name the dish is made and why. If by chance you go through the dish with your name do not get offended but consider it as an international association.

Imagine the possibility of the entire world would be going through my dishes and would also know you not by face but by name. Proper care would be taken so that you are not made fun off. In future when I start my own business and would conquer India and then world I would make sure that you get the dish on your name once or twice totally complementary as per the management’s discretion (obviously that would be me. Ha Ha Ho Ho).

You just don’t worry no one would be left unnoticed and untouched that includes even me and all my relatives and friends. I have already used my Psudo name for one of my mushroom dish if you have seen it. My friends in network like Ibibo, Orkut etc also won’t be speared. Come on all I need to develop so many dishes that the world would love to have and relish all the times. I can be sure that you would all support me in Bringing India and Indians to the world though in a different way. Thanks for all your support friends. I knew I could count on you for this. So let’s start cooking on our experiments with food and spices.

Adam Smiths Special Mushroom. Dish 2

Welcome back all to my blogs. I had completed my BHM in 2001 and after that I got an opportunity to join a call centre in Bangalore. Those who know this industry in India they must be aware that you have to give yourself a Pseudo name while on Floor. I was called Adam Smith. In memory of those 9 months I am using my call centre name in this dish. Rest assured it is again my copyrighted dish and no one else has made it. Again it is for 2 people

2 onions sliced
2 spring onions chopped
2 potatoes cut in Wedges style
Garlic 6 to 7 full
Baby corn 2 chopped
Ginger small pieces
Oil 2-3 spoon
1 tomato sliced
Mushrooms a packet which needs to be cut from centre
Indian Spices to taste you can try any spices that you like
Pinch of Sugar and salt to taste

Heat the oil in a Kadai. Take the potato wedges garlic and ginger heat it for some time till golden brown. Add Chopped spring onions and sliced onion with baby con and cook for some time. Put the mushroom in the same and cook. After sometime you would see that mushrooms are leaving there water. Put the respective spice to the dish now and mix well. Add the pinch of sugar for color. Again mix at low flame for some time. After the water starts to evaporate put the salt to taste. Again mix well. Put some water if you like gravy. Let it cook for some time on low flame. Bring the dish to high flame and let it stand for 40-50 seconds. Mix well and cover the Kadai with a lid. Put off the flames and let the dish cook from its own heat.

Garnish the dish with ginger sticks and coriander leaves and serve hot. The Adam smith’s mushroom dish is ready to be eaten with a pea’s puloa, jeera rice or chapattis. I had it with pea’s puloa.

Indina Egg Curry for you - Dry Dish 1

Welcome to my first tested food for thought. I have called it Indina Egg Curry (Ind from India + Ina from China).

The best point of this egg item is that it has low or no or full gravy in it. All the three variations can be tried out depending on your need or taste. Indians can have it with Chapattis in there house or can add some gravy to have it with rice. In this dish I have blended two totally different cooking arts. Chinese as well as Indian arts and spices are mixed to create a blend of a flavor truly out of the world. This I can say with confidence because my wife voted it and even I liked it too. This is made for 2 people. You can increase the quantity as per your needs. So let’s start

• 1 Capsicum Medium Size
  
• 1-2 Spoon oil for Coking
  
• Butter to taste
  
• Salt to taste
  
• Sugar a pinch
  
• Indian Spices
  
• 3 Baby Corns
  
• 2 Spring Onions
  
• 1 Small Ginger
  
• 8 Garlic Pieces
  
• 1 Small Onion
  
• 1 Tomato        
  
• 4 Boiled Eggs
  
• Soya Souse, Chilly Sauce, Tomato Sauce and Vinegar to taste
  

Cut ginger in a match stick style i.e. thin and long strips. Around 12-15 strips would be good enough or depending on taste. Take pieces of garlic and cut it into slices as well. Take the capsicum and slice it in small pieces. Take some 3 to 4 baby corns and again slice it in rounds. Do a similar treatment with the tomato and Spring onion.

Put the oil in a frying pan and let it heat. Put the ginger sticks and garlic in it and cook till ginger become golden brown in color. Add the baby corn and cook it for some time in low heat. Add the capsicum and Spring Onion and cook in low heat. Remember to continuously stir the pan so that it does not burn.

Put the souses and mix well. Add the butter so as to improve the flavor and texture of the dish. When the entire mixture looks dry add some milk in it and cook. While the milk is still there add all the spices in it including salt and sugar. Mix and cook them well till the milk in the pan gets over.

Cut the boiled eggs in half. Cook I with the mixture prepared for some time. Do cover the pan so that the ingredients are well cooked and not raw. You can use water or milk or curd base to make your own gravy

The Beganning

Welcome to the blog. My love for cooking came out from my chemistry lab. In my school i used to love to go to the chemistry lab and do various experiments with chemicals. That's a different story that I was not too good with the subject's theoretical knowledge but about practicals I was a great scientist. I used to get great marks in it. The fun of mixing different chemicals treating them with acids and gases used to give me a great kick. Even in Biology lab I loved to study different parts of dissecting animals. Physics was always a torture either theory or Practicals.

If i would have stickied to my chemistry lab I am 100% sure i would have discovered many different chemicals and would have got many Nobel prizes for Chemistry till date. It would have been great that one day your kids come from school and would Papa mummy i have learned about some very new elements in school that has been discovered by Nobel prize winner scientist from India named Sir Arnab Khajuria. I would also like to be like him. Wow

But Destine had something else in mind for me. I found it more productive to mix spices in the Kitchen and create a new taste or flavour. The main reason was easy availability of spices in an Indian Kitchen. Some credit i would also give to my elder sister who used to always let me use the kitchen to cook for her(main motive) in absence of Mom and Dad. dad always wanted me to be an engineer like him. But maths was something i always dreaded of and left the subject in 11. there goes my dad dream shattered to bits an pieces.

I did not opted for Medical as i am too impatient and cant study continuously for so many years. An article in 12 gave my dreams a new wings to do Hotel Management. Sanjeev Kapoor also was an ideal for me who was earning 1 lack per month at that time(1998 2001). Though dad was not that happy on my decision of being a waiter at that time. Mom and sis supported and then as i was doing great dad was also happy for me and our family. The only problem i faced in cooking was that my mom was not comfortable in me using her kitchen as she thought i would create a mess in her kitchen. The master pices are always faced with challanges by the world.

I did specialised in different cuisines but the experimental me always wanted to mix and blend things to create a master piece. In my hotel management life i was stuck with pre developed recipes in our books as our teachers did not want us to experiment. from 2001 till date i did lots of new experiments with 90% success stories in the culinary art. Now married my wife has been a continuous support in developing my experiments into 98% success stories. She is not a born cook so the 2% success stories goes to her creations.

Rest assured i would not be miss guiding you all in cooking the failures of my creation but would only update you with the 98% success rates. Do give your feed backs so that I can get a copyright registered to my dishes. Happy Cooking. 

PLEASE DO NOT SEUE ME IF THE DISHES DO NOT COM OUT TO YOUR TASTE> REASON WOULD BE YOU MISTAKED IN PREPARATIONS HA HA HA HA.