The Mysterious Aroma- South Indian Style

Going on the lines of favourite ingredients, here is another one. This is not a vegetable as such, but there is almost no cooking possible without it. It is one ingredient i simply can't survive without. But its a tricky one. If you overdo it even a little, that's it. Your entire cooking is a waste. If you add it in the correct quantity, your recipe is a clear winner. The funny thing about this ingredient although people don't realise, is that it is 80% to do only with its aroma. The actual taste is only secondary or sometimes even tertiary. It is almost never considered as a main or key ingredient, but it makes the difference between a brilliant dish and a good dish. We mostly don't realise all these specialities while cooking with it, but blindly add it as one of the other ingredients. This mystery ingredient is... Garlic, the master flavour enhancer.

This recipe is a dedication to my long time love for garlic. It is a mouth- watering South Indian dish, one of the very few which use it as the main ingredient. The Garlic Rasam.

Ingredients:
For grinding into a paste:
12 cloves of garlic,
a small lime size tamarind ball,
3 tsp of coriander seed,
3 tsp of toor dal,
2 dried red chillies,
2 tsp of black pepper.

For boiling:
8 cloves of garlic,
a pinch of turmeric,
few curry leaves,
salt to taste.

For garnishing:
2 tsp of ghee,
1 dried red chilli,
chopped coriander leaves,
2 tsp mustard seeds.

Method:

                      
First soak all the ingredients to be ground into a paste in about, 1/4 cup of water.  Let it soak for at least 10-15 minutes.
In the mean time, add the garlic, turmeric powder, curry leaves and salt to 2 cups(aprx) of water and bring to a boil. By this time the ingredients soaked in water would become more soft and read to be ground. So filter the water and grind the ingredients to quite a thick paste. When the turmeric and water mix comes to a boil, and this paste and mix well. On top add the chopped coriander leaves and let it boil. After some time you will see that the coriander leaves come together, and it starts to boil up. That brings us almost to the end.

                      
But no recipe is complete without garnishing. So, now in a small pan, heat the ghee and add mustard seeds and dried chilli. Let it splutter and add it on top of the rasam. You can also use oil instead of ghee, but the ghee adds a great deal to the aroma. Nobody would complain about that!!!!

So, whats next? Just grab a plate of rice, and relax in the light aromatic splendour of the crowning glory of Indian cooking, garlic...

The Express Potato Comeback!

I am finally back too the ONE THING i love doing the most in my life. After four months of torturous studies, life is finally back to some sanity, and i am back to my cooking. It would be a very very difficult task to put in words how much i have missed cooking and blogging during these months, especially when everybody else can still continue with their usual hobbies during exam days. But its not the same for me. My cooking has a very special place, and it deserves a lot more time and affection than people normally give their hobbies. So i am not going to waste anymore of my precious time.

I am going to start off once again, this time focusing more on the intricacies of cooking. Those things about cooking that i love so much, but don't seem to share that often.

This recipe is a very simple but extremely tasty vegetable. It has been cooked time and again in many many hundreds of styles. Every cook has their own idea of this Vegetable. This i would say is one of the plenty successful experiments i have had with the same vegetable. According to me, this is an express way of making it, and believe me it does not loose out any of its glories. Say hello to this weeks version of POTATO!

Cooking potatoes can be classified into two types in the Indian style. One would be the type which you cook for chapathis. The second is the type you make for rice. But this recipe on the other hand goes perfectly with both.

Ingredients:
5 potatoes- diced about 3 inches in size,
3 onions- diced,
red chilli powder- 1 tsp,
turmeric- 1/4 tsp,
mustard seed- 1 tsp,
oil- 3 tbsp,
salt to taste,

Method:
Heat oil in a frying pan, and add some mustard seeds. Let them splutter.
                  
                   
Now add the onions. Wait till it turns really transparent.

                   
Now add the diced potatoes. Add the turmeric and salt and mix well. Now close the pan and leave it for 3 or 4 minutes.

                  
When you open, you will see that your potato is already semi cooked.
Now the common mistake that everybody makes is add the chilli powder before it is semi cooked. This does not allow it to be crunchy and crisp. So you add the chilli powder after it is semi cooked. Now close the pan after mixing well, and let it fry for 3 minutes or so.
                             
                  
Now your potato is ready in a matter of  a few minutes. You can also add a pinch of chaat masala if you like. This would be a subtle garnish for the crunchy potatoes.

Sit back and enjoy the express crunchy potatoes.

Potato Sabji- The Evergreen Favourite

Ingredients:

3/4 kg potato,

10 tsp oil,

5 cardamoms,

2" cinnamon,

2- 3 cloves,

5 tomatoes,

4 onions,

1" ginger,

4- 6 garlic flakes,

1/2 tsp turmeric,

1/2 tsp amchur ( dry mango powder),

3/4 tsp red chilli powder,

1 tsp garam masala,

1- 2 tsp dhania ( coriander seeds) powder,

3/4 cup water,

salt to taste,

finely chopped coriander.

Method:

Peel and cut the potatoes in cubes about 1" each. Boil the potatoes in a pressure cooker, and give one whistle. Drain the water and let it cool for a while. 

In a frying pan, heat 6 tbsps of oil, and add the boiled potatoes to it. bring it to a mild roast, so that the potatoes are a little crisp. keep it aside. 

Puree the tomatoes, and onions each separately. Also grind the ginger and garlic into a coarse mixture.

Heat 4 tsps of oil in a kadai, and add cardamom, cinnamon and cloves and fry for a few seconds.

Add the ginger and garlic mixture. Fry for a minute.

Then, add the pureed onions, and fry it till it turns light brown. 

Add turmeric, amchur, chilli powder, garam masala, salt, and dhania powder, and fry till the masala mixes evenly.

Add pureed tomatoes, and cook till dry. And keep frying it for about 5 minutes till the oil separates.

Add the potatoes, and 3/4 cups of water, and bring it to a boil. Stir well and switch off the flame.

Garnish with coriander and serve with chapathi.

Ghee Rice- Soft and Tempting

Ingredients:
5 tsp oil,
1/2 cup ghee,
2" cinnamon,
1 tbsp saunf,
1 tsp cloves,
5 tsp ginger- garlic paste,
3 cups basmathi rice, soaked in water for 10 minutes,
3 or 4 tsp green chilli sauce,
salt to taste,
4 1/2 cups of water,
5 or 6 cashews,
1 tbsp raisins.


Method:
Heat oil and ghee in a kadai.
Add cinnamon, saunf and cloves. Fry for 1 minute.
Add ginger- garlic paste and stir so that there are no lumps. Fry till the paste turns slightly golden brown.
Add washed basmathi rice after draining the water.
Add green chilli sauce and salt. Mix well and fry with the rice for a few seconds.
Switch off the gas, and add the contents to an electric cooker. Add water and let it cook fully.


Garnishing:
Heat ghee in a pan. Add the broken cashews and raisins. Wait till the cashews turn slightly golden brown. 
Add it to the cooked rice and serve hot.

Tahiree- A Vegetable Masala Rice

Ingredients:
4 tbsp oil,
1 tsp saunf,
1" cinnamon,
4 tsp ginger- garlic paste ( i usually add a lot of garlic in my cooking u can reduce it a little though :) ),
4 finely chopped onion,
4 finely chopped tomatoes,
3 cups assorted vegetables diced ( carrot, beans, peas, potato, etc),
1 tsp garam masala,
1 1/2 tsp red chilli powder, 
1/2 tsp turmeric, 
salt to taste,
3 cups- basmathi rice soaked in water for at least ten minutes,
finely chopped coriander,
1 tsp of lime juice.


Method:
Heat oil in the pressure cooker, add cinnamon and saunf, stir for 1 min. 
Add onions and fry till it becomes golden brown, and add ginger- garlic paste. Fry for 1 minute. 
Add tomatoes. Cook till it is soft. 

Add all vegetables garam masala, chilli powder, salt and turmeric. 
Fry till the masala and the vegetables mix evenly. This may take about 1 minute.

Add soaked rice after draining the water and mix well for 1 minute. 
Add 4 1/2 cups of water, in the pressure cooker. 
Wait for three whistles and it will be done. 


Garnish:
Garnish with finely chopped coriander, and a dash of lime juice (optional).


This rice can be served either with Plain Raitha or Onion Raitha.


Plain raitha:

Ingredients:
1 cup curd,
a pinch of chaat masala,
a pinch of amchur ( dry mango powder),
salt to taste,
finely chooped coriander,
and a little bit of sugar. (optional)


Method:
Whisk the curd well, so that it becomes soft without any lumps.
Add all other ingredients, and garnish with coriander.


Serve hot.

My Experiments With Food

My love for food, has been there ever since I can remember. Right from a very young age, I have not only been interested in eating good food, but also trying to figure out what makes it so tasty. That very quest dragged me into the kitchen. Coming from an Indian Family, there has never been a shortage in the variety of food being cooked. I also have a tendency to eat a lot and eat it really fast ( typical Indian way of eating food), something my mother always criticizes about.With just one bite of any food, I can point out what is missing or what is extra in it. This made me take that little step into the kitchen.

I love to eat good food, and so it was only a matter of time before I started to cook good food. I started off with doing simple kitchen work like washing the dishes, and just serving food. But I was not very much interested in these little works. I was always waiting to take on the main job. And I finally started my cooking journey with simple dishes like Maggi noodles, chutneys, dosa, etc.

Good food always had something to do with good looking food. So I started to cook the slightly complicated dishes, which looked more beautiful. And I also got really bored of instant cooking, which is not real cooking at all. I love to cut vegetables, which again form an important place in making food look good. I also have this love for garnishing whatever I made with colourful ingredients, which leads to tasty Indian food, with attractive aroma, and beautiful garnishing.

So welcome to my blog, and enjoy the beautiful journey through Indian cooking, as I take my first steps into my experiments with food.