When Vermicelli is in vogue ... Upma made of Vermicelli (Breakfast)... made on 30th March 2012

      

 What did I use:

1. Semiya / Indian Vermicelli ~ 1 1/2 cups ( broken into small pieces )
2. Onions ~ 1 No (Big sized )
3. Green chillies ~ 3-4 Nos
4. Chopped ginger ~ 1 tsp
5. Cashew Nuts ~ 10 Nos
6. Raisins ~ 10 Nos
7. Turmeric powder ~ 1/4 tsp
8. Dry red chillies ~ 2 Nos
9. Urad Dal / Uzhunnu ~ 1 1/2 tbsp
10. Mustard seeds
11. Oil
12. Salt

      How did I cook:

1. First heat 1 tbsp of oil in a pan and roast the vermicelli / semiya in a low flame till the vermicelli becomes golden brown in color. Do stir continuously otherwise it may get burnt. Roasting will prevent vermicelli from sticking to each other.
2. Then cook semiya by adding enough water along with enough salt in a medium flame for about 8 minutes or till the vermicelli becomes soft. Then drain it in a colander.
3. Meanwhile heat 2 tbsp of oil in a pan and add mustard seeds. When it crackles, add dry red chillies, urad daal, cashew nuts and raisins, and fry for 1-2 minutes. Then add finely chopped onions, chopped green chillies, chopped ginger and turmeric powder and saute till onions becomes transparent.(Note: At this point, if you want then you can even add some grated carrot and finely chopped beans and fry for 5-10 minutes )
4. Then finally add cooked vermicelli and mix it nicely. Remove from the flame after 2 minutes. 

Mohanthali -- not looking attractive but it left us with a delicious taste --- made on 18th March 2012

What did I use:

1. Gram flour  - 1 cup
2. All purpose flour - 1 cup
3. Ghee - ¾ cup
4. Cardamom pwd - ¼ tsp
5. Sugar - 2 cups
6. Water - 1 cup
7. Saffron - a generous pinch
8. Almonds - 6
9. Pistachios - 6

How did I cook:

1. Combine both flours together in a wide bowl.
2. Heat ghee in a fry pan.
3. Add the flour mixture and roast flours to golden brown.
4. Add cardamom powder, mix well.
5. Remove from heat to the wide bowl.
6. Allow to cool with occasional stirring.
7. In a separate heavy sauce pan, prepare sugar syrup by dissolving sugar and water.
8. Continue heating with stirring, until it reaches 2 ½ thread consistency.
9. You can check this by adding a drop of syrup in cold water, it should form a ball, which can be flattened easily, when taken out of water (i.e. Soft ball stage), or press a drop of the syrup between thumb and forefinger and gently pull apart, you should see two threads of the syrup.
10. Getting correct sugar syrup consistency is the secret of the softness of this sweet.
11. Now add the crushed saffron threads.
12. Mix and pour the hot syrup in flour mixture.
13. Beat well with a fork until it forms flakes.
14. Add grated almonds and pistachios.
15. Transfer it to a greased tray and pat it to 1 inch thickness.
16. Allow to remain for 30 minutes. 
17. Now cut into pieces and serve.

A tale of few peas and three potatoes ---- Peas Kofta Curry - made on 16th March, 2012

Simple Chole or Amritsari Chole ?...You tell me.... made on 16th March, 2012

Rohu Fish with Kasturi Methi + Fenugreek + Curd - made on 15th March, 2012

What did I use: 

• 6 pieces of Rohu fish
• 1 large sized onion
• 5-6 green chillies
• 3/4 cup of yogurt
• 1 of ginger paste
• 1 tsp of garlic paste
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala powder
• 1 tsp chilli powder
• Salt to taste
• 1 tsp kasuri methi
• 1/2 tsp fenugreek seeds or methi seeds
• Mustard oil for cooking    

How did I cook:

1) Rub turmeric powder and salt on the fish pieces. Deep fry them. (Please note when the oil becomes smoking hot, only then slide in the fish pieces, else the fishes would stick to the bottom of the pan.)

2) In a blender, make a paste out of green chillies and onion.

3) Heat oil in a frying pan. (You may use the same oil used for frying fishes, but then be careful that the fishes are fried on medium to low flame throughout or else fishes fried on high flame might burn the oil and the curry cooked in burnt oil will taste bitter.)

4) When oil turns piping hot, add methi seeds and before it sputters too much, add the onion & green chilli paste. (Don't let methi seeds burn else the curry would taste pungent.)

5) Caramelize the onion and then add ginger-garlic paste, turmeric powder, cumin powder, red chilli powder & coriander powder. Sauté for 2 minutes till spices blend into each other. (If the mixture turns dry, add few tablespoons of water to keep the moist in and sauté.)

6) Add salt and yogurt. (Be careful that the yogurt is whipped well with no lumps remaining before pouring into the curry.) Simmer on medium heat. You may add water at this stage as per your requirement and let the gravy come to a boil.

7) Toss in the fried fish pieces. Sprinkle garam masala powder on top and also kasuri methi. Cook covered on medium heat for 2 minutes more.

8) Serve hot with rice.