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Posted by roopaonline on March 12, 2008

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Artichokes: A Stuffed Artichoke recipe

My sister and brother can get away with a lot...mostly because I remember my first cooking experiment and how they took it. I must have been ten, enamoured by my mother's glossy Life-Time recipe books, and insistent that I cook myself. After a long afternoon's work cooking up an artichoke, I served it to my siblings, who dutifully ate them. Then I tried...and realized I'd really not cooked the tartar sauce properly. Yeuck !! Full points to S&D for chomping away and not complaining at all! Today's artichoke effort came about because my son K read a Pinky Dinky Doo book that featured the interesting-looking veggie and decided he needed to try it. Poor hubby got sent out last night to find a couple (he tried three stores) and I scoured around for recipes. Serendipitously, friend Aparna mailed me an Italian recipe book that gave me a couple of ideas and the following was the result. Ingredients: Two medium sized artichokes Olive oil Lemon One egg Breadcrumbs Stuffin

Ginger Achar (Indian Pickle): What to do with leftover gari (Japanese pickled ginger)

Last weekend, we invited a few friends over for a Japanese meal, and while the sushi was all gone, we were left with a rather large bowl of gari, the accompanying sliced ginger. My husband, Sree Sreenivasan, asked his Facebook and Twitter friends what we should do with it, and received 38 suggestions on FB and a few via tweets . These included recommendations to: freeze it, put it in salads, spice Bloody Mary drinks, add to tea, snack as is, turn into a flu remedy, candy it, make into a chutney, use as sandwich spread, spice soba noodles, drop it in smoothies, make injikari (a traditional Kerala dish), to puree and turn into ice cubes. All great suggestions, and I really liked the last idea of frozen spices to use as needed in the future. However, I went with the advice from Aarti Virani, Shakthi Girish and Nivedita Chandrappa, to make the ginger into an oorga or achar or Indian pickle since I know how much Sree loves Indian pickles. My kids are starting to like the p

Chicken baingan-wala (Chicken and Eggplant curry)

My mother-in-law is visiting and made a fantastic, easy curry that some of you might want to try out. I'd never used eggplant in my chicken curry, but this was an eye-opener. Ingredients: Two pounds chicken (split thighs) Half a large eggplant (three cups when cubed) One potato, cubed One sliced onion One teaspoon crushed ginger Two cloves crushed garlicHalf a teaspoon turmeric Coriander leaves to garnish the dish RajBhog Madras Curry Paste (Madras curry pastes are pretty spicy and easy to pull together. Here's one on recipezaar that you can try) Three tablespoons of olive oil Heat the oil, and fry the ginger and garlic, then toss in the onion and brown Add the Madras Curry paste and mix in the turmeric. Saute till the mixture comes to a boil Add the diced potato and chicken and cover well in the paste As the chicken gets tender, add the eggplant and let soften Add around a half-cup of hot water to cook the mix An optional addition is two tablespoons of coconut powder, which

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