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Monday, 30 September 2013

Big A loves Mushrooms and his favorite mushroom dishes are pastas, soups and bakes! And the creamy cheesy ones are our go to. Its so easy and tastes just yum. 


To make this recipe Baby / toddler friendly skip the salt and Fresno pepper. When offering babies / toddlers pasta go for whole wheat ones. And when choosing cheese opt for unprocessed and unsalted cheese and butter. 

You Will Need:
250g of Rotini Pasta   
1 Medium Onion, Finely Chopped
250g of Oyster Mushrooms, Sliced
A tsp of Garlic Powder / Garlic Granules
1/2 Cup of Grated Cheese, Parmesan and Cheddar
1/2 Cup of Half and Half
2 tbsp of Finely Chopped Fresh Parsley
Some Finely Chopped Lemon Basil
2 Finely Chopped Fresno Pepper, Depending on how hot you like
Salt to Taste
2 tbsp of Butter / Olive Oil

The Cooking:

Heat a large saucepan with ample water, sea salt and a tbsp of oil on high. Once the water begins to boil tumble in the rotini and give a quick stir. Cook for 15 mins or till the pasta is cooked stirring every few mins to avoid sticking to the bottom. Drain the rotini and run under cold water to avoid them from sticking.

NOTE: Adding oil to the water has no significance. Make sure u have the flame high and the water boils rapidly throughout cooking the pasta. Only this helps the pasta to stay separated.

Heat a heavy bottom sauce pan and add the butter with a tbsp of oil to stop it from burning. Once hot add the onions and saute till pink and translucent. Add the Fresno pepper and oyster mushrooms. Saute on high till the mushrooms release water and cook till the mushroom has dried up. Then sprinkle the garlic powder and mix well. Pour in half and half and bring to a gentle simmer. Tumble in the rotini and mix well. Add in the cheese and mix till the cheese is combined and melted. 

Season with salt, and add the chopped parsley and basil. Serve hot

Happy Cooking!








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Wednesday, 18 September 2013

I have to confess, am very fussy when it comes to eating dal. The only reason I cooked this dish is for my husband, who had been mentioning his liking for dal & roti for a long time. But I have to tell you, the moment I tasted the dal my eyes popped out instantly. It was amazing!!! I just loved it with steaming rice and kovakai fry (recipe to come soon).


Dal Fry is an Indian classic dish best served with steamed rice, roti / Naan. You will wonder in what way it is different from the usual Dal Tadka! Well, I can tell you one big difference. Dal Tadka is mildly flavored with onions, tomatoes, chilies and few common tempering ingredients. But the Dal Fry is much more flavorful. The ginger, garlic, lime juice and kasuri methi really packs in that punch. Dal Fry is known to be served in many North Indian Dhabas and restaurants and Dal Tadka is also a staple in many South Indian homes served with steamed rice and vegetables.

Serves 3

You Will Need:

1/2 Cup of Toovar Dal
1/2 tsp of Mustard Seeds
1/2 tsp Urad Dal
1/4 tsp Hing
Few Curry Leaves
7 – 8 Shallots, Finely Chopped
1/2 tsp of Freshly Crushed Ginger Garlic Paste
1 Medium Sized Tomato, Finely Chopped
2 Green Chilies, Crushed / Finely Chopped
2 – 3 Dried Red Chilies, Broken
A tsp of Cumin Seeds
1/4 – 1/2 tsp of Red Chili Powder
Juice of half a Lime (Optional, but I would suggest you try)
A tsp of Crushed Kasuri Methi
A tbsp of Finely Chopped Coriander Leaves
2 – 3 tbsp of Ghee / Gingelly Oil

The Cooking:

Wash and cook the lentils with required water, a tsp of gingelly oil and 1/4 tsp turmeric powder till soft and mushy.

Heat a kadai on high with ghee or oil. Once hot crackle mustard seeds, urad dal, cumin seeds, hing, dried red chilies and curry leaves followed by green chilies, shallots and ginger garlic paste. Sauté till the onions turn golden brown. Now add the chopped tomatoes, coriander, red chili powder and salt. Keep the flame on medium and sauté till the oil begins to separate. 

Squeeze over the lime and give it a quick stir. Now spoon in the cooked dal and stir to mix everything together. Finally add the crushed kasuri methi and serve hot with roti / steamed rice

IMPORTANT POINTERS:

Reserve the water you cook the lentils in. Dal begins to thicken as it cools down. So if desired you can always add the lentil water to help thin it out.
Happy Cooking!




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Tuesday, 17 September 2013


#3 Amma's Recipe

Biryani Kathirikai is a must go to side dish for any Biryani. This is  the Chennai variation of Bagara Baingan which is served with the Royal Hyderabadi Biryani.  May it be Chicken Biryani, Mutton Biryani, Tomato Biryani or Veggie Biryani; to me it's incomplete without this curry. Its tangy and not overpowering, but it beautifully compliments and enhances the taste of biryani. And brinjal aides in digestion, so you don't have to worry about that "Extra Serving". 

Serves 4

You Will Need

6 - 7 Brinjal / Eggplant, Cubed
2 Medium Sized Onions, Chopped
1 large Tomatoe, Chopped
Few Curry Leaves
Small Lemon Sized Tamarind
1/2 Tsp of Turmeric Powder
1/2 Tbsp - 1 tbsp Homemade Chilli Powder
4 - 5 tbsp Gingelly Oil
Salt to Taste

To be Roasted & Ground:

2 tbsps of Grount Nuts
1 tbsp Sesame Seeds

Tempering:

Mustard Seeds
Urad Dal
Peppercorns

The Cooking:

Dry roast ground nuts and sesame seeds for couple of mins on medium high heat tossing continuously. Alternatively, you can microwave it on high for a min. Cool and ground a little coarsely (not too fine). Keep aside. 

Soak the tamarind in 1/2 cup of water. Mix together and strain to separate the pulp and extract. Keep aside. 

Heat oil on a pan and once hot crackle mustard seeds, urad dal and peppercorn. Now add the chopped onions and curry leaves. Saute on high for couple of mins till the onions are pink and translucent NOT BROWN. Then add in the chopped tomatoes and saute till the tomatoes begin to turn a little mushy. 

Toss in the cubed brinjal and saute for 5 mins. Then add turmeric powder, chilli powder and salt. Mix well and cook for another couple of mins. Now, pour in the tamarind extract and add 1/2 cup of water. Give a quick stir and cook covered on medium high till the brinjals soften.

Once the brinjals are softened and oil starts to separate from the curry, sprinkle the ground sesame and ground nut powder. Give a quick stir and cook covered till the oil separates, whick will take just few mins. 

Ready to serve :) 

Important Pointers:

Homemade chilli powder is less spicy compared to the store bought ones. So if using store bought chilli powder, use less. 
Happy Cooking!




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