Mutton Fry ~ Mutton Vepudu!

We went out for burgers for dinner, with the hope that the kids would enjoy at the Kids corner that's there in the restaurant. And did they play? they refused to get back home. Athamma didn't join us as she is still recovering, but its much better. stitches are removed but the bone is yet to join back. So it was just us for the outing. The kids were so excited on going out, you might think we don't take them anywhere. They go on a bike ride atleast some 3 times in a day, be it morning or even as late as 10 in the night. Still we enjoyed seeing their enthu.

The Kids play space had two riders, a toy car and a house that had few kids chairs. Peddu wanted me to get into the house, I was trying to feed him and he was running around the place. Chinnu refused to eat, so my target was Peddu. He made sure I ran around to feed him. He went into the doll house saying "Jolly, the house is nice". We were quite surprised at him using the word Jolly. He wanted me to enter the house, I told him its quite small for me. He was looking surprised for that!

Thanks to her friends Mom, our little madam is busy these days trying her hand at Stitching. I must remember to thank her friends Mom for coming out with such a brilliant idea to keep the girls engaged. Her friend K, is a year older than her and they are always together during the weekends. If I remember correctly, this is the first summer they are at home. Normally she leaves to her granny's place for Summer. Konda somehow forgot to discuss her birthday. She normally takes toffees to her school friends during April. This is the first year we completely forgot about it! When I remembered, I was feeling so awful. It was almost like my lil one has grown out of her childhood. Of course not, atleast I hope so!

Coming to today's recipe this is something I made many days ago. I haven't got around making anything new, so this is from my draft and it was good that I had it all typed as I had already shared it for a reader. So guess I am now sharing with the rest!

Ingredients Needed:

Mutton - 250 gms
Onions - 1 medium
Green Chillies - 2 medium
Curry leaves 5-6
Ginger Garlic paste - 1 tsp
Turmeric powder a pinch
Chili powder - 1 tsp
Coriander powder - 1 tsp
Cashewnut powder - 1/2 tsp (opt)
Crushed peppercorns - 2 tsp
Garam Masala - 1/4 tsp
Salt to taste
Oil - 2 tsp

Method to prepare:

Wash Mutton and chop into medium sized chunks.

Pressure cook the mutton with 1/4 tsp of ginger garlic paste, a pinch of salt, turmeric powder along with 1 cup of water. Pressure cook till the mutton is well cooked and tender. Drain the stock from the mutton.

Heat a pan with oil, sauté chopped onions, green chillies, curry leaves, then add the remaining ginger garlic paste, Fry for 2 0 3 mins, till everything gets done.

Then add the cooked mutton pieces, add all the spice powder except peppercorns. Combine everything well and cook it covered under sim for 5 mins.

Remove the lid and sauté well. By now the spices are well coated. Sprinkle in freshly ground peppercorns. Mix well. It gets done in 5 mins time after adding the peppercorns.

Note: I used the stock from this cooked mutton to the rice. You can make soup with it. Peppercorns have to be freshly ground and it should be coarse, not too fine not too coarse.

The taste of the fresh pepper along with curry leaves gives a heady taste!

Hope you make this and enjoy!

Announcing Mithai Mela ~ Celebrating 2 years!

Time for sure flies! While I was flying to my office, something clocked in my mind and I remembered that 16th April, marks the 2nd year completion of my blog. Though technically I posted my first post much later, for all reasons, starting point matters right. And in the same breath I remembered its been a while since I had any of my Mela Series. So this definitely calls in for an occasion to have a Mela!

For almost a year and half, I managed to post daily. But it had to exhaust at some point right. Life now seem so much more hectic, that I have convinced myself to do a two post a week. I am trying hard to squeeze in the many things that are running parallel. Since I am not a person who can sit idle for a min, this chance seem so perfect with the MM just getting completed. I have a perfect reason to host another event.

So friends, here comes the "Mithai Mela". Do indulge me by participating in this edition of Mela, which marks the 2nd year completion of this blog. I feel nostalgic remembering the fantastic Dosa Mela that got started this way. And I hope this edition will be a success too.

Here’s how it works:

1. From now till May 20th 2009, cook any sweet and post on your blog with a link back to this announcement and use the logo.

2. The entry can be any type of sweet. Only condition being it got to be sweet of course!

3. You can send in your entries from Archive, provided they are re posted specially for this event and not clubbed together.

4. Entries sent to Mithai Mela can be entered to other events.

5. Once done, you can send in your entries to cooking4allseasons@gmail.com with the following details
Sub: Mithai Mela
Blogger name
Post URL
Recipe name
Picture

7. Non bloggers can send their entry with the recipe details and pic, if any to my email acct.

I hope you won't disappointed me in over indulging me with a dose of sweets!

Yet another Dal!

Well actually Amma told me that this has a name but in all haste I missed asking her what this dal is called. But then I always believe whats in a name, when something can hold on its forte all by itself right! She said she had made this remembering something she had read a long time ago and it came out really good. Wanted me to try and yes, though this sounds so much like the normal one that I make, it had that something of a different touch that it makes it stand out.

And the weekend being so hectic as usual that I don't even want to think about it, there isn't really no reason why I should talk about the days becoming more hectic. These days boys take forever to sleep, hence you can see the slow down of new dishes happening here. That does mean I dont' cook, but nothing new is coming out of the kitchen off late. So I have nothing to entertain than this simple yet delicious Dal, which IMHO, is the best. If you know that abberviation, well and good. But if you are like me, well I can't help by saying what it stands for..:)

Ingredients Needed:

Toor dal - 100 gms
Onion - 1 small
Garlic - 4 flakes medium, chopped as thin slices
Tomato puree - 125 gms
Green Chillies - 4 long
Cumin Seeds - 1/2 tsp
Turmeric powder 1/4 tsp
Salt to taste
Oil - 1 tsp

Method to prepare:

Pressure Cook Toor dal with Turmeric till soft.

In a kadai, heat oil and splutter cumin seeds. Then saute garlic till slightly brown. Then saute onions.

Once the onions turn brown add the tomato puree, cook well. Then add chopped green chillies.

Finally add the cooked tur dal and add enough water and salt.


Bring to boil and cook till you get a good consistency.

Serve with rice or chaptis.

This quite spiked up our dull dinner somehow

Would love to hear your comfort food today! And yes greetings for a great week ahead!

Beyond Curries ~ Demystifying Indian Cooking!

I drool over cookbooks and read them like novels. Of course, there was a time when I used to read lot of fiction, on the likes of M&Bs, thrillers, comics and the serious literature. But there was a point when I just couldn't find time to read, but my passion for reading cookbook or collecting them, never stopped. The Annual Madras Book Fair, that's held during Pongal every year, always had me buying new cookbooks. How much ever I plan for other stuffs, finally I see myself walking away with a bunch of cookbooks. More than actually cooking, admiring the picture of the final dish is more exciting. But many times I am left wondering how it all starts. The basic of any cuisine, how it starts and what goes into making them what it is, in the final picture.

After starting my own food blog, and interacting with so many wonderful Food bloggers from different region, I get to see a glimpse of the real picture. Still at times I am left wondering if I know how to cook them on my own. What if I ask such basic question to the author, will she feel that its common to know those things, will it be seen very naive to ask such questions. Most times, I just admire and appreciate the lovely dish and leave without asking such questions. Of course, with the intent that when I plan to cook that dish, I shall mail the Author and get things clarified in private. Now what if there was a forum, where such questions can be asked, without it being felt awkward. Wouldn't that be great. Yes, that's exactly what I felt, when Sia asked me if I would like to be part of her group blog, which is meant to demystify the Indian Cooking.



Now Indian Cooking and Indian Cuisines are so many, that one single person can't be the sole authoritative. So this group of wonderful bloggers, will share with all of us, the expertise they have and in the process make it appear to be a child's play! The Blog name "Beyond Curries" was unanimously chosen by all, agreeing to the fact that there is lot more to Indian Cooking than the notion that Indian curry symbolizes it. Infact I don't actually know what goes into Indian Curry powder that I believe is sold..

Having said that this group blog, contributed by some expert bloggers out there, its a pleasure being part of the group. In no terms, do I claim to be an expert. But I am all excited to share what I have learnt from my Amma, Athamma and my own experience. I wish you would encourage and give feedback as you have always being doing. And yes, I hope to learn more things by this way!

Host list for Microwave Easy Cooking Event!

This has been on my mind for many months, finally going live today!. So here comes the list of my lovely guest hostess for my event, Microwave Easy Cooking, referred as the MEC. When I first wanted to create an event that will be unique but still hold out, many wanted Microwave Cooking as the theme. I must say I have learnt much with the entries that have come my way.

Finally deciding that having this hosted by other bloggers will give a different touch to the event, prodded me to request my friends to host. I was touched when almost all of them replied back affirming their willingness. It was indeed a proud moment, when I drafted the list and saw that I even had 2010 fully booked. But to be realistic, I have filled up only 2009 and have requested the rest to decide in the coming year.

My apologies to my blogger friends who have already hosted but I couldn't talk about it. So here comes the list and details of what has already happened.

Priya Suresh from Priya Easy n Tasty Recipes March - Savory Snacks in Microwave

Mythreyee from Paajaka April - Nuts
Rachel of Tangerine's Kitchen May
Simran of Bombay Foodie - June

Ramya Harish from Welcome Hunger - July
Srivalli - August
Neha of Tasty Recipes - September
Suma of Veggie Platter - October
Paru of Brindavan - November
Cham of Spice Club - December


And yeah my page needs to be updated. Will be doing it one of these days, please bear with me!

Be sure to come back tomorrow for a surprise!

Bitter Gourd Kurma!

The weekend was quite hectic, well I might start making it look like a chore! Well its not actually, its something I enjoy a lot and look forward too. So don't let my tone get you into that assumption. Athamma is much better, her finger is healing fast. My second sil was here for couple of days and had to leave. So we are back to us at home, of course Amma is there to help me. My kids are enjoying their trips up and down to school with their Ammamma now. Konda had her last exam and is very jubilant. She already declared that she is going to stay out at her grandparents' home from today.

I had great fun cooking at office for 60+ colleagues. I choose Channa pulao, not only because it was already a hit at our bloggers meet, it was something that can stand alone on its own. This was the first time I was cooking for such large numbers, so had reconfirmed the measurements with Amma again. It took about 3 hours for the entire cooking to get done, and result was great, if I have to say it myself! Many asked when we can open a restaurant. I replied I am ready when they are. But on the whole it was a wonderful experience seeing so many satisfied looks.

Now coming to today's dish, this was prepared by Amma, who remembered her mom cooking it this style, so I thought it has to be recorded for sure!

Before that do take a look at the Coconut Dates Boorelu!


Ingredients Needed:

Bitter gourd - 2 medium
Tamarind - a marble size
a pinch of salt

For the gravy

Mustard seeds - 1/2 tsp
Curry leaves - few
Ginger garlic paste - 1/2 tsp
Onions - 1 big
Tomato puree - 1 cup ( you can use chopped ones too)
Salt to taste
Oil - 2 tsp

For the paste
Coconut - 2 tbsp
Chili powder - 1 tsp
Coriander powder -1 tsp
Cloves - 2
Cinnamon -1 "

Coriander leaves for garnishing

Method to prepare:

Cut the bitter gourd into long pieces, soak in salt and then boil in tamarind pulp. Throw the water away and then fry the pieces in oil for 2 mins. Keep it aside

Then heat a pan and add mustard seeds, curry leaves, then ginger garlic paste. Fry well. Then add the chopped onions, followed by tomato pieces. Add salt, let the tomato get little mushy.

Then add the ground masala, fry well till the oil comes out. Finally add the fried bitter gourd pieces, required water and simmer till you get a thick gravy.

You can add the chopped coriander before removing it off the flame.

Saga of an Onion saute ~ Basic Indian Cooking!

When you feel you are already full to brim with everyday activities, life just offers you a shock to get you realize that there is more to life than running around - cooking, playing and rushing to office! This happened to us, which had us spinning. Athamma had a major cut in her finger tip while she was using the Mixie. It is quite a deep cut, has her bone fractured and she has her finger in cast for the next few weeks.

Luckily the doctor says she will be able to get it back to action. She is more upset that this has caused a setback to our progress with the Book. Yeah, well but her health is more important than rest. So assured her that we can go at a snail pace right now. But I always get encouraged seeing the courage that people around me exhibit. I get back to feel reassured that there is always a silver lining behind every dark cloud! Athamma with her deep wound took time to take a cloth, then locked the house before going to parent's home. I am sure most would not have had such a courage and might even end up crying but I haven't seen her shed a tear nor lament that she is faced with such adversary! Rather she was feeling sad that she had to top more work to us!

To top it all, she was asking me why I hadn't updated the blog with anything new! So I didn't want to make her feel things are difficult now. Just wanted to get on things as normal as possible. She was quite taken in with this picture I took with Onions. So I thought this should be it for today.



For me, there is no real cooking without Onions. I use Onion in different ways, forms, in different dishes. While I was thinking about it, I felt that I might as well document the different ways and talk about the terms that is used when referring to basics. These might sound strange for people who aren't a foodie!

Onions not only enhances taste, but render bulk to the gravy. Its one of the important ingredients used in making Indian gravies, sides dishes and many more dishes. Coming to think about it, I don't think I have cooked any savory side dish or gravy without onions! And even if I had, I wouldn't have enjoyed it as my usual ones.

Below are few terms and methods normally used when dealing with cooking Onions. Depending on the dish prepared, you got to chop the onions or prep them accordingly. Like for examples, onions are always cut as julienne when used in a biryani, pulao or a Roasted vegetable. Whereas as Squared pieces when used in Tikkas, Kothu Parothas etc.

Blanch - Regular red/white Onions are chopped into big cubes and immersed in boiling water to give more body to the gravy. Shallots, which are quite hard to peel, can be easily peeled when you blanch them in water. Most of the time, I even put them in a bowl of normal water.

Browning / Caramelize - This is normally done as a garnish process, where a biryani is garnished with caramelized onions. Onions are cooked in fat/butter until it is browned. This process brings out the sweetness and adds color to the dish to which it is added. This is done in slow flame, where the onions absorb the fat and turn thick.

Grate or Shred -Grated onions give out pungent flavour and adds zing to dishes like chat, salads etc. These are normally grated just when ready to serve. Peeled onions can be held against the holes of a grater making thin pieces and fall directly over the salad. This way the juice that falls out, adds more flavour. Dishes like Masala papad gets more tasty when topped with grated onions.

Deep-fry - This is normally done by completely cooking the onions in hot oil until golden brown. This is almost same as caramelize only these are very crisp. These can be added to savory snacks.

Dice - Onions are cut into cubes. Ok, when I don't like to eat the onions in certain dishes, I normally dice them into squares. Its easy to parser them out. Again these cubes can be small, medium or large. In certain dishes, they add volume and look to the whole dish. Like the diced squares of onions in Kothu Parotta. Dicing is slightly less exact as cubing is but still should have uniformity.


Julienne - Onions are into very thin strips. This is normally done to onions that are added to biryanis and certain roasted dishes, where you want the onions to be well cooked but made its presence felt.

Mince - For thick gravies, you want to give body to the gravy by adding minced onions and sautéing them. These are normally cut or chopped into very fine pieces. Most gravies or chutneys gets onions this way.

Parboil - When you eat in a restaurant and wonder why we never get that same taste at home, its mostly because of this technique. Onions are parboiled and then ground before adding to the gravy. Since its partially cooked, its easy to cook the gravy. But most important, it removes the raw smell and adds more volume to the gravy.

Puree - This is possible the next step one does after parboil. The onions are run in a blender or food processor. We get more of a smooth paste, which is easy to cook. We can even store this puree for couple of days.


Sauté - This is normally done using smaller quantity of oil/fat. But requires you to frequently toss it around the pan. This is normally done in high flame, and is mostly the first way to get them browned. I mostly do this with onions that go into chutneys or Kurmas. It enhances the taste when they sautéed and then ground into a paste. This process doesn't get the onions to be very brown or over cooked.

Sweat: The process of cooking the onions in a covered pan until they are soft on slow flame. This not only gets them cooked but the chopped onions hold their shape. These are mostly used in making side dishes, where you want the onions make their presence felt.















Stir-fry - This is normally done in a kadai or wok. The food is tossed about in a hot pan with very little oil, this is very similar sautéing but slightly different.


Well these are what I could think about. Let me know if you have anything else! Would love to hear about other methods that I might have missed!