Monthly Archives: June 2009

Veggies in sweet & sour gravy (I’m sure this has a better name, but I can’t recall)

You need:

Stuff. Preferably –

Capsicum (1 green + 1 red or yellow, chopped into 1 inch squares) Or bell peppers, if you swing that way.

Onion (1 medium, chopped into 1 inch squares. The 1 inch is just my way of sounding less haphazard. Don’t go taking rulers into the kitchen and measurin’. Chop as you please.)

Broccoli/cauliflower florets*(about a cup)

Carrot (1 small, sliced)

Cornflour (1 tbsp)

Paneer (half a cup, or as you please) or Tofu (I won’t judge you)

Soy sauce and hot chilli sauce (Swaad ke anusaar. Not really, you need atleast about a tbsp of both to begin with.)

Ginger garlic paste (1 tsp)

Method:

  • Bring some water to a boil. Add the carrot and capsicum pieces and blanch*. [Meaning, put it into the boiling water for just a minute and drain.] Run under cold water. The veggies, not you. So they are just cooked, yet firm.
  • Saute the paneer cubes in little oil and set aside. Then saute the onions with ginger-garlic paste. You can add sliced green chillies here – optional. Add a generous tablespoon of chilli sauce and soya sauce. Once the mixture comes to a boil, add 2cups of water and heat for a bit.
  • Mix cornflour in a little water well so it’s non-lumpy. Add to the above saucy(!) mixture. Keep stirring. The plot thickens. The gravy, I mean. Add the paneer, blanched veggies and let it boil for a minute or so.  Let it cool a bit. Garnish with chopped spring onion. Eat with lice**/fly lice**/noodles.

Oh! SALT! Of course, please add salt as you see fit. Yes, you can add it at the end if you forget earlier. We’re accommodating that way. But go easy since the soy sauce is salty.

Other veggies you can add – beans, ‘shrooms, babycorn. Get creative. Don’t add karela and baingan though. Don’t tell me if you do. I WILL judge you.

*I like these words. Florets. Blanch. Makes me sound all posh. So I invented a whole new recipe just so I could use them. Kidding.

**Rice/ Fried rice of course. Blame it on Singapore.

PS: Next time I think I’ll try adding copious amounts of dried red chilli and try to Schezuanize (Sichuanize?) the whole thing. Hmm.

Serves about 4.

Chef Sra’s Super-fudge

Cyn’s Edit:I have managed to rope in someone who ACTUALLY has a cooking blog which ACTUALLY has 193 recipes (I counted). That means she knows at least 193 recipes (gasp!).It also has such fabulous names and pictures it makes me hungry motivated every time I go and drool over read it.

Cyn says I’m the only chef with any pedigree to be writing on this blog. I wish I could justify that sweet belief by writing about a magical dish that began and ended magically, but the truth is that a little bit of it is still lying in my fridge, after almost two weeks. You see, it turned out just too sweet, despite my adjusting for ingredients and quantities available. It was lovely, but if you’re thinking of settling in front of the TV with a nice chunk of it, well … it’s difficult. I’m able to eat only a couple of spoons a time.

 This is not even my own recipe. I found it here 

 But ultimately, I used

 A can of condensed milk (200 ml)

Cocoa (powder) – grey zone between 2 and 3 tbsp

Chocolate cream biscuits – crushed to make 2 cups (reserve some of the crumbs for topping)

Vanilla essence – 1 tsp

 Well-greased container – 1 (I used ghee as it was handy)

 In a pan, add cocoa to the condensed milk. (Make sure you have a bandage nearby – if you’re like me, you’re sure to cut you finger in the tin foil and bleed. I flatter myself that my cut was of ‘needs stitches’ calibre.)

 Mix well and let it boil. (At this point, I didn’t remember the instructions in the recipe and it boiled much more than it should have, and became quite thick.)

 Take it off the stove and add the vanilla.

 Add (most of) the crushed biscuits to this. Mix well and pour into the greased container.

 Top with reserved biscuit crumbs.

 Chill for at least four hours (mine chilled for 8 hours or more).

 Mine didn’t achieve the brownie consistency it was supposed to. It wasn’t cuttable, or neatly divisible.

 Just make sure you dig it out with a sturdy spoon if it turned out like mine.

 It was too dense to call pudding so I called it fudge. You can call it whatever you want.

Heck, I call most of my vegetables fudge – when I am not using them as missiles that is. So a dessert which is actually called by a dessert name works well with me.

Thank you very muchly Sra. Also, do you want to adopt me? 

P.S. Title courtesy this book

Morticia Stewart’s Burnt corn salad.

Victims:

Corn
Bell Pepper
Tomato.

Olive oil
Lemon juice
Paprika/Ground chillies.
Salt.

Modus Operandi:

Burn the corn.
Slice the kernels using a sharp knife into a bowl.
Hack the capsicum and remove the innards.
Chop it into little little, bite sized pieces.
Slice and Chop the tomatoes.
Dump into a bowl.
Rub some Salt.
Throw in some ground red chillies (or paprika)
Squeeze the life out of a lemon.
Pour a bit of olive oil.

Mix, chill, serve.

Post Mortem:
Dressing should be made like dressing should be made: Olive oil + lemon juice + salt + ground red chillies. Roasted cumin seeds work well. So do Onions, in the salad.

Sinister soundtrack:
Dadadadum. <snap snap>
Dadadadum <snap snap>
Didadadum, Dadadadum, Dadadadum <snap snap>

Stray Gray Matter’s Jiggly wobbly mango pudding

Cyn’s edition: Misundestanding happened. This was written by the (sweet, sinful – tick whichever adjective you want) In love with my life. Cyn’s internet connection was malfunctioning so the post was forwarded to Mo without the appropriate footnotes. So credit please to Ms. Stray Gray Matter

p>What to do when you find extra mangoes in the fridge…
[Mo’s wisdom: eat them]

Pick three mangoes
Hunt for a can of milkmaid
Find three eggs.
Dig out your baking bowl

[Mo’s wisdom: I warn ya, eat the damn mangoes]

Now peel and chop the mangoes, blend the pulp out of it.
Open the can of milkmaid, resist licking the lid and pour all that stuff into a clean bowl.
Now, add all the pulp into the bowl and mix.

Refrain from eating the mixture as is, or attempting to make milkshake of it [Mo’s wisdom: If I were you, I would eat it. Cyns foot-footnote – Mo the mangoes or the milkmaid or the milkshake or all of above?]
Be zen, take a deep breath, and break those three eggs into the mixture.
Now go mixie, mixie, mixie…with a whisk or blender.

Open the fridge, take out butter, cut a piece, and generously apply all around the baking bowl.
Pour the mixture into the bowl, bake at 180 C for 40 minutes. The pudding will be slightly jiggly, wobbly (high resemblance to one’s tummy) when taken out.

Wait to cool, refrigerate and dig right in. You could cut them into pieces if you have the patience.
Preferable served with a leetle bit of fresh cream on the side.

Now, go and run a 5K to make up.
[Mo’s wisdom: toldja, you should’ve just had the mangoes instead!]

[ Cyn’s foot to foot note: Mo, you really think I can make something as exotic as this? Man I am impressed that I sound so knowledgable]

A very warm and heartfelt thank you to Stray Gray the Yellow Fellow maker.

Cynic “Marta”* Stewart Braises** some Chicken

Ingredients
I kg Boneless chicken
1 Tbsp Worteschire sauce
1 Tbsp Ketchup
1 Tbsp Soya Sauce
1 Tbsp Cooking vinegar
1 Tbsp Freshly Ground Pepper
1 Tbsp Vegetable oil
1 Tbsp of freshly ground ginger- garlic paste
Salt to taste
1/2 cup water

Preparation
First take a fork and stab the chicken. All that anger against the boss, all that pent up bai frustration, all that client angst, think about that and stab, stab, stab.
Add the salt on the festering wounds, ( also add pepper and ginger garlic paste)
In a seperate container beat all the sauces together until they are black and brown – smear the sauce on the chicken and ignore it for a couple of hours.

In a thick bottomed skillet** ( buwahahah) add oil, and shallow fry the chicken pieces until they are crispy brown.

Shift the whole lot to a pressure cooker, add some water and boil the hell out of them.

Serve on a plate, add whatever black and brown liquid remains on top. Can be garnished with onion rings if you are aesthetically inclined.

Also sing along with the following:

I have been waiting all my life for a braised pepper chickin’,
So brown and crispy, it’s just finger lickin’.
The thought of it, makes my heart keep tickin’
My finger licking, heart tickin’, braised pepper chickin

Is it ready,
Is it bready
Can I spready?
On my plate?


*Marta = Beating in konkani
** Braises, skillet am I a chef or what?