Friday, March 21, 2008
Basmati Rice : 2 cups (soaked for 10 minutes & drained)
Chilli Garlic Sauce : 1 tbs
Green Chilli Sauce : 2 tbs
Soy sauce : 2 tbs
White pepper powder : 1 tsp
Spring Onions : 4 nos (cut finely)
Capsicum : 1 (chopped)
Carrot : 1 (Chopped)
Cabbage : 2 cups (Chopped)
Vegetable Stock : 1 can
Salt : 1 1/2 tsp
Cook basmati rice in an electric rice-cooker. Give a quick stir to the rice with a tsp of oil before adding water . Add a can of vegetable stock and 1 1/2 cups of water. Remove rice from the cooker and set it to cool on a large plate and keep the grains seperated.
Heat a frying pan and add 2 tbs of oil. When the pan is really hot (before the smoking point), add half of the cut spring onions & chopped vegetables. Stir-fry it for a few minutes. Quickly add in the sauces, pepper powder and salt . Return this veg-sauce mix to the rice and make sure the all the grains are evenly coated with the sauce.
Garnish with remaining spring onions and serve.
Make sure you stir fry the vegetables on a high flame. Adding Vegetable stock enhances the taste and the color of fried rice. Don't overcook the vegetables.
Monday, March 17, 2008
Last saturday we went to Chinese Restaurant P.F Chang's. We went with
great expectations but the food was just o.k. I would not recommend this
when you go with kids and elder people as the wait time is toooooo long.
We had to wait for 2 hrs.
Wondering how achari aloo and P.F Chang related?. Just to pass the waiting
time, we entered the MARKET FAIR Shopping Mall and passed time in B&N
Booksellers housed inside the complex. When I was browsing through few
cookbooks there, one cookbook caught my eyes named "The Bollywood Cookbook"
by Bulbul Malkani. The book is about the favorite food recipes of Bollywood
Stars. It has the recipe of Mouth watering Achari Aloo which is Bachan's
favorite. I decided to make it on Sunday. I couldn't remember the full
Ingredients but I know for sure it has aloo and pickle masala.
Potatoes - 4 Peeled and Cubed
Onion - 1 chopped
Pickle Masala - 3 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Turmeric - 1/4 tsp
Red Chillies - 3 Broken
Home Made - 4 tbs
Heat oil in a pan. Toss in Cumin seeds and stir it quickly for a second and then add Mustard seeds to the pan. Once the Mustard seeds begins to pop, add broken red chillies,chopped onions and sauté till the onions become tender. Add the potatoes,turmeric,salt to the pan. Cover the pan with a lid and cook till the potatoes are cooked. Add the Pickle masala and coat the masala nicely on to the potatoes. Finally add the yogurt and cook for a minute or two. Garnish with Corriander leaves.
Serve with Roti or Rice.
Saturday, March 15, 2008
Saturday, March 8, 2008
It's been a year now since I bought my Soy Milk maker. As Mr.B Commented earlier, I used only four times so far . Thought of making Tofu at home but I didn't have the Coagulant. My friend bought it for me last week. So last weekend I made Tofu at home with soy milk extracted using my soy milk maker.
I made Tofu Peppers Sauté that you can eat with roti or you can make a taco roll.
Tofu Pepper Sauté
Tofu - 1 block
Red Pepper - 1
GreenPepper - 1
Jalepeno - 1
Red Onion - 1
Tomato - 1
Leaves - 2 tbs Chopped
Cumin seeds - 1/2 tsp
Chilli Powder- 1/2 tsp
Powder - 1 tsp
Garam masala - 1/4 tsp (optional)
Cut the Tofu block into cubes. Shallow fry them on a tava, till the tofu are evenly
browned and keep it aside. Take oil in a non stick skillet over medium flame. Add cumin seeds to the pan. Add ginger and onion to the pan and saute the onion till golden. Add the peppers and fry for two minutes till they become soften. I like to have it bit crunchy. Add Chilli powder, Corriander powder and salt . Add Tomatoes , Tofu to the pan and give a gentle toss with the peppers. Garnish with Corriander leaves.
Serve with Roti or Taco.