Tasty Arvi (colocasia) Fries

img_1994

Colocasia esculenta/taro plant is a genus of flowering plants in the family Araceae, native to south-eastern Asia and the Indian subcontinent. The root/corm of taro plant is one of the popular edible root vegetables in large parts of Asia, Pacific islands, West Africa, and Amazonian regions of South America. This thick, tuber stalk contain a wealth of organic compounds, minerals, and vitamins that can benefit our overall health in a number of different ways.

The Recipe:

  • Peel the skin of the corm; and cook the corm pieces in warm water until tender,
  • Marinate the tender corm pieces in adequate quantity of chicken stock (optional), for 500g of this vegetable about a tsp. of turmeric powder; chilli powder, garam masala and salt – according to your preference of taste,
  • Coat the marinated, tender corm pieces with the mixture of wheat flour and semolina flavoured with salt (optional) and malvani garam masala (optional),
  • Shallow fry the corm pieces for few seconds.

HAPPY EATING  

Posted in Food, Indian RECIPES, Uncategorized | Tagged , , , , , , , , , , , | 3 Comments

PaneerPotatoPeas (Bhaji)

img_1954-copy

This recipe is of a spicy blend of paneer (cottage cheese), potato and fresh green peas in the gravy of tomatoes.

Tomatoes are widely known for their outstanding antioxidant content.

The recipe:

  • Sauté fine pieces of (4 medium) tomatoes in adequate quantity of mustard oil and smidgen the blend with salt according to your preference of taste.
  • Add  fresh green peas (about 250g) to the melted tomato blend.
  • Add pieces of (4 medium) potatoes to the mixture.
  • Add mashed pieces of (10) garlic cloves, a pinch of turmeric powder, a tsp. of kashmiri chilli powder and a tsp. of malvani garam masala to blend with the mixture.
  • Combine pieces of paneer (250g) with the cooked mixture.

Happy Eating 

Posted in Food, Indian RECIPES, Uncategorized | Tagged , , , , , , , , , | 3 Comments

Mouth-watering Soya Chunks

img_1916-copy

Soya chunks are made from soy beans. 

The protein content in soya chunks is more than meat and eggs, and these chunks also are a good source of iron and calcium.

The mouth-watering recipe:

Quantity of soya chunksone full big cup (about 100g)

  1. Take 3 cups of water and completely immerse 1 cup of soya chunks in it.
  2. Add a pinch of salt and cook it for about 5 minutes until the chunks turn spongy in texture.
  3. Rinse the cooked chunks in cold water (2 – 3 times) and squeeze dry the chunks for further use.

The Amalgamation:

  • Sauté finely sliced pieces of (4 medium) onions in adequate quantity of any (mild flavoured) vegetable oil until  the onion slices turn translucent.
  • Flavour the onion slices with smidgen of salt and finely sliced pieces of (3 big) tomatoes.
  • Pepper the mix with freshly ground black peppercorns (1 tsp.) and a pinch of turmeric powder.
  • Delight the mixture with slices of cheddar cheese and processed cheese slices (according to preference of taste).
  • Amalgamate sliced pieces of cooked soya chunks with the mixture to absorb the flavourings.

Happy Eating 

Posted in Food, Indian RECIPES, Uncategorized | Tagged , , , , , , , , , | 2 Comments

The WARM Melange

img_1799-copy

Pasta is generally a simple dish, but comes in many varieties due to its versatility. Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been documented. (Source: Wikipedia).

I experimented to create a pleasant melange with the use of two very warm ingredients, mustard oil and black peppercorns, to relish my macaroni pasta.

The Recipe:

  • Slightly roast (about 10) mashed pieces of garlic cloves in adequate quantity of warm mustard oil, (Garlic has many healing properties, and roasted garlic cloves provide the food an irresistible aroma.)
  • Add mash of tomato  pieces to the blend (3 big tomatoes),
  • Combine the blend with a tsp. of freshly ground black peppercorns, and salt according to preference of taste,
  • Merge sliced pieces of  button mushrooms with the melted mixture (200 gm.),
  • Enrich the mixture with (3  or more) processed cheese slices, to melt in the warm mixture,
  • Amalgamate the boiled macaroni pasta (about 250 g = 4 cups of dry pasta) with the warm mixture.

Happy Eating 

Posted in Food, Indian RECIPES, Uncategorized | Tagged , , , , , , , , | 9 Comments

Shiny Fish in Groundnut Oil

img_1785-copy

Fish is high in minerals such as zinc, iodine and selenium; is also a source of vitamin A and D.

Peanut oil, also known as groundnut oil, has a strong peanut flavour and aroma which beautifully combines with food for a tasty delight.

I decided to prepare dry gravy for my purchase of a medium bowl full of small creamy white fish with a silvery strip at the centre, by combining the fish with the flavour of groundnut oil.

The Recipe:

  • Add a tsp. of mustard seeds and ½ a tsp. of fenugreek seeds to adequate quantity of groundnut oil.
  • When the mustard seeds begin to crackle sauté finely sliced pieces of (4 small) onions.
  • Add finely sliced pieces of (3 big) tomatoes to the translucent onion pieces.
  • Add the fish – marinated in salt, a tsp. of turmeric powder, a tsp. of kashmiri chilli powder, a tsp. of malvani garam masala or ordinary garam masala and lemon juice according to preference of taste; to the melted mixture.

These fishes get immediately cooked in less than 5 minutes.

  • Add finely grated shreds of coconut meat (from half of the coconut shell) to the cooked mixture

Happy Eating 

Posted in Food, Indian RECIPES, Uncategorized | Tagged , , , , , , , , , , , , , | 2 Comments

Potato & Prawns (piquant and sweet)

img_1752-copy

Seafood is consumed all over the world; it provides the world’s prime source of high-quality protein and over one billion people rely on seafood as their primary source of animal protein.( Source: Wikipedia)

Prawns are small sea animals with a shell and ten legs.

Potatoes are a very popular food source, the number one vegetable crop in the world.

The combination of potato and prawns is never dull, and the sprinkle of malvani garam masala transforms the combination remarkably incredible.

The Recipe:                        

  • Marinate a handful of prawns in ½  a tsp. of turmeric powder (– turmeric is a known antioxidant, anti-inflammatory and anti-carcinogenic agent).
  • In a mix of mustard oil and ghee (- adequate quantity):
  1. Add ½  a tsp. of mustard seeds and less than  ½ a tsp. of fenugreek seeds,
  2. Add finely sliced pieces of (3 medium) onions to the crackling mustard seeds and add salt ( – according to preference),
  3. Blend pieces of potatoes (about ½ kg) with the translucent onion pieces,
  4. Add finely sliced pieces of (3 medium) tomatoes to the mixture,
  5. Add 1 tsp. of kashmiri chilli powder, 1 tsp. of malvani garam masala ( – feel free to manipulate with these spice powders according to preference of taste),
  6. Combine adequate quantity of water with the mixture for cooking the potato pieces and to form gravy,
  7. Add the marinated prawns to the par-cooked potato pieces, and cook the combination until tender.

Happy Eating 

Posted in Food, Indian RECIPES, Uncategorized | Tagged , , , , , , , , , , , | 3 Comments

Chickpeas in SavouryGravy

img_1907-copy

I mostly like to cook food which can be prepared with less effort and less number of ingredients, this is one such recipe.

To prepare this warm gravy of chickpeas the two main ingredients used are rice bran oil – is a rich source of vitamin E; and malvani garam masala – the three main spices used to prepare this masala are stone flower, nagkeshar/Sri Lankan ironwood/ Indian rose chestnut/cobra’s saffron and nutmeg.

The Recipe:

Quantity of dry chickpeas: about 250 g. (Soak the dry chickpeas in water for at least 8 to 12 hours before cooking.)

  • Sauté finely sliced pieces of (3 medium) onions until translucent in adequate quantity of rice bran oil.
  • Combine the blend with salt (- according to preference), and finely sliced pieces of (4 medium) tomatoes.
  • Add chickpeas to the melted combination.
  • Blend the mixture with finely chopped pieces of curry leaves (- a handful), a pinch of turmeric powder, half a tbs. of kashmiri chilli powder, a tbs. of malvani garam masala and mashed pieces of an entire garlic pod.
  • Combine adequate quantity of warm water with the mixture for cooking the chickpeas and for gravy.

Happy Eating  

Posted in Food, Indian RECIPES, Uncategorized | Tagged , , , , , , , , , , | 7 Comments