Foodlyrics

Author Archives: Deepa

Sol Kadhi

May 7, 2013 – 10:31 am

An authentic maharashtrian thali will always have a delicious appetizer with a base of coconut milk. That’s sol kadhi. It’s a common food item from the coastal lines of Maharashtra and Goa. You can have it chilled as an appetizer before meal or with a little tempering added it can be served with steaming hot rice. Yumm!! Can’t beat that.

Kokam gives it a definite sour for which sol kadhi is known for. It’s a real soul food especially during summers. Well I like it any time of the year.

More about Kokam.

Ingredients:

Dried Kokam/ Aamsul / Mangosteen– handful
Coconut milk – 2 cups
Garlic – 3-4 cloves
Salt – to taste
Hot water – 1 cup

Procedure:

Soak the dried kokam in the hot water for almost half an hour. Later squeeze out the juice from it and discard the remains of the squeezed kokam. You will get a thick pink colored juice.
In a blender mince the garlic cloves along with the coconut milk.
Now mix the kokam juice with the coconut milk infused with garlic.
Add salt as per taste.
Chill it in the refrigerator for 1 hour and serve cold.

Tips:

You may also try it with steamed rice.
It should have a soup like consistency, so if you have bought coconut milk do adjust the consistency as per your liking.
It is best to use freshly made coconut milk. In this case mince the garlic along with the scrapped coconut and add little warm water and then blend it. Sieve it and use this extract.

Tags appetizer, authentic maharashtrian, coconut milk, cold soup, foodlyrics, kokam curry, sol kadhi | Permalink | Comments (3)

Review ~ Ching’s Secret Red Curry Paste. Recipe for Veg Thai Red Curry

April 29, 2013 – 11:38 pm

Around 1 year back we tried Thai curry at a restaurant for the first time. We wanted to taste something different, something out of the box which we were sure, we had never tasted. I had heard about Thai curry, but I was very skeptical as I knew fish sauce is added to the curry But this particular had an option sans the fish sauce so I immediately opted for it It’s been a regular order since then. The aroma of the curry, vegetables in it, basil & the mind blowing taste of kafir lime leaves makes the curry to die for.

I found a vegetarian recipe with a huge list of ingredients. I started going through it and THEN it said fish sauce. I kept the recipe aside and started to look for a new one. I did find a few and once again went back to the humongous task of collecting the ingredients. While I was at it, I saw this line on bottles placed on a rack of Big Bazaar which said Chings Secret Red Curry Paste with a Green Dot. I thought of buying it but then hesitated as it could be very expensive. I went ahead and came back all the way to check the price. I was really surprised looking at the price tag which was Rs 140/-. It was quite unbelievable as such exotic items and preparations cost quite a bomb. I took it right away, raced home and started preparing it. I generally have broccoli, colored bell peppers, mushrooms at my place. Luckily I had picked up baby corn as well. Everything was ready to cook.

I followed the instructions with a few changes from my side and the curry was ready within half an hour. The taste was exactly like what I had in the restaurant. Plus I had the option of making it more spicier simply by adding more paste from the bottle. It’s a super quick way of making this exotic Thai curry without any effort. This fits into “anybody can cook” and “lazy cook” category . Perfect for people who don’t like to spend a lot of time in the kitchen. You could ask your husband’s to give it a go while you rest and enjoy your timeout. Don’t let me get started with aroma that fills your house!!!

Let’s do a little costing as well. I pay almost double or triple of what I had spent to buy the bottle, vegetables and coconut. The order in the restaurant serves just one person while this served 2-3 people at least. I have used only half of the paste so becomes really worth the buck.

They have put a good effort in making it look authentic. Packaging is really good. Comes in a very cute little bottle with a black lid, excellent for future food photographs.

My warning – Do not open the lid if you do not wish to make it right away, cause you CANNOT resist the aroma that springs out right into your nose and down to your tummy

This also becomes first review for a product. I hope you’ll all give it a try. The best part is that you get it at any supermarket, you don’t have run around searching for a gourmet store. And it’s quick, there is no hassle of collecting en number of ingredients. If you feel like eating a Thai curry late at night, this is it !

My verdict is, you should give it a try, specially all your vegetarians out there. I would give it 4.5 out of 5 stars.

Have a go and let me know, how yours turns out

Ingredients

3 tbsp Ching’s secret red curry paste (the pack says 2 tbspn but I feel you need 3)
2 cups (200 gms) of cut vegetables (I used Broccoli, Red, Yellow bell pepper & baby corn)
1 cup water
400 ml of coconut milk
Steamed rice to serve with the curry

Procedure

I have followed the instructions and procedure as per mentioned on the bottle. The only change that I made was the vegetables I’ve used and I add a little more extra fresh holy-basil (It made no difference to the taste). I have also used homemade coconut milk.

Take a large saucepan and simmer 200 ml coconut milk along with the water.
Add the vegetables, Ching’s Secret Red Curry Paste and stir well.
Simmer on low heat for 10 mins till the vegetables are cooked.
Now add the remaining 200 ml of coconut milk and continue to simmer for another 3 minutes.
Serve hot with steamed rice.

Tips:

You may also serve this curry with appam or set dosa.

Tags chings secret red curry paste, cooking, curries, foodlyrics, review, simple, thai, thai curry recipe, thai red curry, Vegetarian | Permalink | Comments (4)

Apple Cinnamon Cake

April 6, 2013 – 5:17 pm

The first time I attempted to make this cake it was a big disaster . Me and one of my foodie friends had come over and wanted to bake something different. Decided to go with this cake although followed a different recipe. We put it in the oven and were eagerly waiting for a delicious cake………….However that was not meant to be. The cake did not rise, it was dry and very hard. Hello trash can!!!

I have been baking for a long time and I have never failed so miserably..(Barring some incidents and this tops the chart). The incident kept bothering me for next 2-3 days in a row and I knew I had to hit the ball out of the park to attain Nirvana….:D . After racking my brains it came to a couple of things which would have messed up the recipe. The main culprit was the old baking powder. Again hello trash can!!

New baking powder in, little recipe modifications and Urekaaaa… Turns out that I still can bake a good cake .

Ingredients:

Butter (melted)- 25 gms
Refined Flour – ½ cup
Baking powder – ½ teaspoon
Sugar – ½ cup
Eggs – 2
Apple (chopped) – ½
Cinnamon powder- ¾ teaspoon
Honey – 1 tablespoon
Refined flour (extra) – 1 teaspoon

Other Materials required:

Bread Tin – H x W x D – 4 x 6.5 x 3.5
Butter paper – to baseline
Vegetable oil (to use while base-lining the tin) – 1 teaspoon

Procedure:

Base line and also on the sides a bread tin using the butter paper. You may use any vegetable oil (odourless) to do this.
Sift the flour, baking powder and cinnamon powder together.
Beat the above flour mixture with the eggs for 5 minutes. Meanwhile preheat oven to 180 degrees.
After beating the mixture for five minutes add the melted butter, honey. Mix gently.
In the extra refined flour roll the chopped apple and then mix it with the batter.
Bake the cake for 20 minutes on 180 degrees.
Cool it for 1 hour once done and then serve with tea or coffee.

Tips:

Transfer the prepared batter immediately to the baking tin as once the baking powder is added, it starts its action. So always keep the baking tins ready according to the requirements.
By rolling the apple pieces in the flour they will not settle at the bottom of the cake but will be evenly spread.
How to base line tin – Cut a butter paper in the shape of the base of the cake tin. Place it at the bottom of the greased cake tin. Same goes with the sides. Grease the sides and place the paper along the side length.
And last but not the least always use exact measurements while baking for your cake to become a success.

Tags apple cinnamon, baking, Cake, cakes, foodlyrics, otg, oven | Permalink | Comments (2)

Masala Paneer Wraps

February 20, 2013 – 7:40 pm

This recipe is dedicated to all the men and women who are busy taking care of their jobs, household and loved ones. Many a times I have seen women (mostly in India) who have a long scheduled day but hardly a few minutes for themselves. In this rush everyone tends to eat or grab a bite of whatever is available and most of the times it is the greasy fast food that becomes are first choice. In a way I have also been a part of this mad rush.

I firmly believe that there are recipes or ways to prepare many on the go dishes in a matter of max 10-15 minutes. (Oh noo..not ata Maggie!! ).

Here is another recipe that I believe can be prepared before you go to office and begin you hectic day. It can be power packed breakfast or a mood lifting lunch after a boring meeting or a tasty snack after you come back home. Full of nutrients and easy to carry too.

I really hope that after trying this you will say bye to the unhealthy take aways.

Let’s wrap it up and start cooking!!

Ingredients

Onion (small) – 1 finely chopped
Tomato (small) – finely chopped
Chapatis – 4-5
Paneer/ Cottage cheese – 200 gms
Salt –to taste
Garam Masala – 1 teaspoon
Chilli Powder – ½ teaspoon
Coriander springs – to serve

For tempering:

Any vegetable Oil – 1 tablespoon
Mustard Seeds – ½ teaspoon

Procedure:

Crumble the paneer and keep aside.
In a pan heat oil and add mustard seeds. Once the mustard seeds crackle add onion and sauté. Then add the tomatoes, garam masala and chilli powder. Sauté till the tomatoes are done.
Add the crumbled paneer and salt. Mix well.
Let it cook on a medium flame for 3-4 minutes.

Assembling:

Warm the chapatis, then spoon the cooked paneer onto a chapatti and top it with few springs of coriander. Add extra chopped onion if you wish.
Ask everyone to help themselves: fill, roll and eat!

Tips:

Instead of using paneer you many use tofu.
If chapatti or roti is not easily available then try pita bread or flour tortillas.
This makes a great snack for children. Adjust or eliminate the chilli powder accordingly.

Tags chapati, cottage cheese, Paneer, paneer bhurji, pita bread, rolls, roti, tofu, tortilla, Vegetarian, wraps | Permalink | Comments (6)

Pumpkin Raita

February 18, 2013 – 6:28 pm

Raita is an integral part of a typical Indian meal. There are lots of varieties and ways in which it is prepared. The most common ingredients of a raita are tomato, onion and cucumber teamed up with curds or tempering and lemon sans the curds.

From last couple of days we have been preparing same type of raitas and I got fed up with it today morning. I have no clue why did we just keep preparing the same ones again and again again. I am still wondering why I did not think of pumpkin raita. Anyway better late than never!!!

I feel bad for pumpkin as it is always considered to be one which has no taste at all and many of us are not overly fond of it. Although I fail to understand why. With the right ingredients and a good recipe, pumpkin dish can taste superb. I can guarantee you that even children will love it. It also is very nutritious so it gets thumbs up from the health conscious people too.

So here is the recipe, fast, simple and easy as Donna Hay would say it!

Ingredients:

Pumpkin – 125 gms
Curds (whisked) – 1 cup
Chilli (small) – 1
Coriander (chopped) – 1 teaspoon
Salt – to taste

For tempering:

Clarified Butter/ Ghee – 1 teaspoon
Cumin Seeds – ½ teaspoon

Procedure:

Peel the skin of the pumpkin and cut it in to cubes.
Cook it in a pressure cooker along with a small chilli. 3 -4 whistles should be good.
Once the pumpkin is cooked, mash it using a spoon and also mash the chilli.
Add salt, chopped coriander and whisked curds to it.
To make the tempering, heat ghee in a small pan or you get small kadhais for tempering. Add cumin seeds. Once they splutter, pour it over the pumpkin mixture. Serve it with hot rotis (Indian bread).

Tips:

You may also cook the pumpkin using a microwave. You should be able to mash it with ease. That should be the consistency. It shouldn’t be too mushy.
Eliminate the chilli if preparing for children.