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.