Monday, March 31, 2008
Thursday, March 27, 2008
The picture to the left shows us in the middle of filling the plate with the traditional meal or the onam sadhya, which can have as many as twelve elements to the meal. Says one friend: "i prefer banana leaf - it's so old school it's cool!" And says another, " Okay the Mallu in me is coming out, I suggest leaves for a light train snack, or better newspaper. But it would have to be classy, the FT or Times?" !!
Tuesday, March 25, 2008
I love surveys - it's been great hearing from you folks. One survey that I've run since I started this blog about three months ago was a "Tell me about yourself" survey. Here's what I got:
Visitors were friends of Roopa, from the USA mostly, and many were moms looking for ideas.
Tell me more about what you want to see on this blog (vote at the survey to the right), and I'll see what I can do for you!
Monday, March 24, 2008
Sunday, March 23, 2008
- Grind ginger,chillies, garlic and nuts into a fine paste
- Fry sliced onions in the ghee or butter till golden brown and crisp
- Remove the onion and in the hot ghee, fry the ground paste and then add the meat in that paste and fry
- After about five minutes, add a cup of water and cook till the meat is tender. make sure to cover the meat as it cooks. I found it took about fifteen minutes, and I added another cup of water as well.
- In parallel, start cooking rice till it is 3/4 done (I'd use a quarter less water and cook for a quarter less time than normal)
- Once the rice is ready, add a teaspoon of salt to it and mix well
- In the cup of yogurt, add the powdered spices (except for the saffron), and add in a sliced chilli, mint and lime juice
- Add the yogurt mix to the cooked meat and stir in well
- Dissolve the saffron in some warm milk
- Pre-heat the oven to 300 degrees
- In a strong (oven-safe), deep pan lay out one layer of rice. Plan on there being at least two layers of rice
- Sprinkle some saffron milk onto the rice. Next layer some onion and lamb on.
- Repeat the rice/ onion/ lamb (or chicken) layer
- Cover tightly and place in a 300 degree oven, and bake for an hour
Saturday, March 22, 2008
Thursday, March 20, 2008
about a quarter pound of paneer (from one gallon of milk) -
half a pound of peas and chopped carrots
one teaspoon chopped ginger
four cloves of garlic
a handful of cilantro
two teaspoons of garam masala
one teaspoon salt
- The kids and I started our cooking adventure with a chopping exercise. They wanted to try their hand at chopping. So I armed them with blunt butter knives, cutting sheets and very ripe tomatoes
- Toss the tomatoes in a mixer, and blend finely with the garlic and ginger (add about a cup of water to the mix)
- Shop the onions into slivers. Also cube the paneer
- Fry the onion in about a teaspoon of oil, add the garam masala. Once the onion gets to be translucent, add in the paneer and toss
- As the paneer starts to brown, add in the peas and carrots and sprinkle about a teaspoon of salt in
- Give the vegetables time to get about half cooked, then pour in the tomato/garlic/ginger paste
- Let simmer for about 15 minutes, till the liquid reduces and soaks into the paneer a bit
- It's ready to serve. This curry works equally well with rotis and rice
Monday, March 17, 2008
The metrics proved to be a challenge, given that her notes were in grams and litres. I kinda made it up, but this morning combed the web for helpful online converters. The most helpful one I found was simply called OnlineConversion.com. Very handy ways to swap one kind of measuring scale for another.
Sunday, March 16, 2008
One gallon milk
You'll also need muslin or cheese cloth, a colander and a large pot that the colander can fit into.
Start by bringing the milk to a boil
- As the milk starts to bubble, squeeze in the juice of a lemon
- Stir the milk and lemon concoction. The milk protein will start to separate out. Keep stirring so you don't get any inconsistent lumps.
As the mix comes to a second boil, take it off the stove and let cool
Wrap the muslin around the colander on the inside so you have an inner cloth "bowl" into which to ladle the mix. Place the whole into a larger pot so the operation doesn't get too messy!
Get the kids involved in pouring the mix into this set up. They'll love the sight of the solids emerging as the liquid percolates out
Once you have all the liquid out, twist the muslin so that you have the paneer caught in the end as a nice lump. Place it under a weight (I placed it between plates and put a heavy vase on top!) and let as much of the liquid seep out
It's ready! Try it in a peas or spinach curry. I'll share a recipe with you soon.
Wednesday, March 12, 2008
Sunday, March 2, 2008
One of my favorite breakfasts as a child was mom's Godhamba dosa. It was really a good "default" breakfast, when we couldn't really be bothered with the longer process of making idli, rice-based dosa or upumma. D, my daughter, was playing sous chef today, and enjoying the flipping of the dosas...with some mess involved!
half cup chappati flour
1 teaspoon cumin seeds
half teaspoon salt
one cup water
- In a bowl, sift the salt into the flour, then mix in the water. The flour tends to be easy to mix, with little clumping.
- Mix in the cumin seeds
- Heat a flat skillet or pan, and smooth a thin layer of oil on it to prep it for cooking
- Ladle an eighth cup of the mix onto the skillet and smooth it out, working in a circular motion from center out (see the home-movie attached here!)
- Wait for the flour to set, then flip it over
- Take the dosa off the skillet when it gets to be a light brown
As a child, I used to accompany the dosa with sugar. We experimented with sweet chutney today.
quarter cup coconut flakes
half teaspoon cumin seeds
quarter cup water
(Conventional chutneys would also have one fresh green or red chili, a dried red chili, ten leaves of mint, and mustard seeds)
- Grind all the above in a food processor or mixie for about 5 minutes. It's ready to go. We also mixed in a teaspoon of confectioners sugar. See the action below!
- More conventional chutneys would have you blend a chili and mint. Once you pour out the chutney, you would pop the mustard seeds and dried chili in a teaspoon of oil and pour it in to top the chutney