Kalkandu Pongal
2 years ago
Showing posts with label The Grey Book Recipes. Show all posts
Showing posts with label The Grey Book Recipes. Show all posts
Posted by
SabreeNaz
Rants & Raves (0)
I started cooking, that is I mean proper cooking, only after my marriage. I then took cooking seriously so as to impress Naz with my cooking skills. He is an ardent lover of delicious food and innovative recipes :). Though not a master in non-veg cooking, I feel that I cook them better. Vegetables were a difficult thing for me; to get a veg recipe right was a big achievement for me initially. Though Samyuktha insisted on vegetarian cooking, I seldom did that. In the beginning, my cooking was mostly non-vegetarian as it was easy to bring a good taste and satisfy Naz.
It was during Samyuktha’s visit that she scribbled a few vegetable tips for me to concentrate on healthier food. I know she wouldn’t mind me blogging the same. This would definitely help people who are first timers in Vegetarian Cooking :).
This mainly focuses on how to make Vegetable Poriyal. She has covered almost all the vegetables that can be made into poriyal in our day-to-day life.
I have given the exact details of her VEG INFO that she had scribbled in my grey cook book.
1) Potato:- Easy to cook; best as cubes; be liberal with oil; only chilli powder; use less water.
2) Carrot:- Easy to cook; small pieces; minimal oil required; only green chillies; no H2O required.
3) Brinjal:- Moderate to cook; never as cubes; slices or as whole slit from top; be liberal with oil; curry leaves is a must; minimal H2O ( spary a lil’ )
4) Chenai:- (forgive me for the spelling); Any shape, if small cubes or slices be liberal with oil; it boiled then mash & squeeze lemon; only chilli powder; curry leaves very important; Easy to cook.
5) Beans:- Pieces; minimal oil; only green chillies; water is essential; Takes a lil’ longer than carrot to cook.
6) Chow Chow:- (FMFTS) Cubes; green chillies; water is necessary; tastes best with coconut powder; Add coconut powder after cooking.
7) Tomato:- As a side dish:- Make sure you u dice it well and remove the skin if u want. Add only green chillies.
8) Cauliflower:- (FMFTS) Easiest to cook; Be liberal with oil; green chillies; spray a lil’ water.
9) Cabbage:- Don’t cook for long; loses most of the vitamins when fried or heated for long; Eat it raw!!!
And finally here is her declaration!!!!!!!!!!!!!!!
I DON’T GUARANTEE ANYTHING!!
Hahhaahha…
It was during Samyuktha’s visit that she scribbled a few vegetable tips for me to concentrate on healthier food. I know she wouldn’t mind me blogging the same. This would definitely help people who are first timers in Vegetarian Cooking :).
This mainly focuses on how to make Vegetable Poriyal. She has covered almost all the vegetables that can be made into poriyal in our day-to-day life.
I have given the exact details of her VEG INFO that she had scribbled in my grey cook book.
1) Potato:- Easy to cook; best as cubes; be liberal with oil; only chilli powder; use less water.
2) Carrot:- Easy to cook; small pieces; minimal oil required; only green chillies; no H2O required.
3) Brinjal:- Moderate to cook; never as cubes; slices or as whole slit from top; be liberal with oil; curry leaves is a must; minimal H2O ( spary a lil’ )
4) Chenai:- (forgive me for the spelling); Any shape, if small cubes or slices be liberal with oil; it boiled then mash & squeeze lemon; only chilli powder; curry leaves very important; Easy to cook.
5) Beans:- Pieces; minimal oil; only green chillies; water is essential; Takes a lil’ longer than carrot to cook.
6) Chow Chow:- (FMFTS) Cubes; green chillies; water is necessary; tastes best with coconut powder; Add coconut powder after cooking.
7) Tomato:- As a side dish:- Make sure you u dice it well and remove the skin if u want. Add only green chillies.
8) Cauliflower:- (FMFTS) Easiest to cook; Be liberal with oil; green chillies; spray a lil’ water.
9) Cabbage:- Don’t cook for long; loses most of the vitamins when fried or heated for long; Eat it raw!!!
And finally here is her declaration!!!!!!!!!!!!!!!
I DON’T GUARANTEE ANYTHING!!
Hahhaahha…
Posted by
SabreeNaz
Rants & Raves (0)
This is one of those recipes that belong to the initial days when I had started collecting recipes and lyrics. This one is quite unique, as this occupies the first position in my collection of recipes. I was introduced to this simple, yet delicious Indonesian Fried Rice through a magazine (the name of which I am unable to recollect, as it was years before). Reading a lot of those recipes aroused a desire in me to collect all the easy to make recipes, so that one day I'll be able to prepare it for my dear ones. As we didn't own a comp then, I started the habit of writing down recipes in my notebooks which I still preserve. Blogging is indeed a blessing in disguise for me to share those recipes with the world.
Then and now, this recipe is one of the easiest forms of fried rice. The taste is not the usual, so ppl who love Indonesian food would love it more.
Serves: 2-3
Ingredients:
Basmati Rice - 3 cups
{ It is essential that the rice is not over-cooked. Rice that is cooked and cooled is best suited to prepare this recipe }
Vegetable Oil - 4 tbsps
Large Onions - 1
Tomato Ketchup - 1 tbsp
Soy Sauce - 1 tbsp
Salt - to taste.
Method:
Chop the onion finely into thin pieces. Cook and cool the rice. Heat oil in a pan. Fry the onion till golden brown. Add salt to taste. Reduce the flame, and add rice. Add soy sauce and tomato ketchup, and mix the rice thoroughly.
This can be served hot with Pepper Chicken Chettinad.
Vegetables like carrot, beans, or cabbage can be added to this rice.
Then and now, this recipe is one of the easiest forms of fried rice. The taste is not the usual, so ppl who love Indonesian food would love it more.
Serves: 2-3
Ingredients:
Basmati Rice - 3 cups
{ It is essential that the rice is not over-cooked. Rice that is cooked and cooled is best suited to prepare this recipe }
Vegetable Oil - 4 tbsps
Large Onions - 1
Tomato Ketchup - 1 tbsp
Soy Sauce - 1 tbsp
Salt - to taste.
Method:
Chop the onion finely into thin pieces. Cook and cool the rice. Heat oil in a pan. Fry the onion till golden brown. Add salt to taste. Reduce the flame, and add rice. Add soy sauce and tomato ketchup, and mix the rice thoroughly.
This can be served hot with Pepper Chicken Chettinad.
Vegetables like carrot, beans, or cabbage can be added to this rice.
Posted by
SabreeNaz
Rants & Raves (2)
Palak Paneer is one of the most tastiest forms of spinach I have ever had. Ever since mom had starting making this recipe at home, even the all-time spinach haters have started loving this. This is one of the north indian recipes that can be prepared easily and loved by all. This is once again Naz's most favorite excluding the "PANEER".
Palak is also one of the healthiest forms of spinach. This can be easily given to children who seldom eat or even like greens for that matter.
Ingredients:
Palak - 1 Bunch
Paneer - 100 gm
Onion - 2
Tomatoes - 1
Ginger Garlic paste - 1tsp
Turmeric powder - 1/2 tsp
Green Chillies - 2
Chilli powder - 1/2tsp
Coriander powder - 1tsp
Garam Masala powder -1/2tsp
Salt as required.
Method:
Cut the palak leaves, and boil it along with little water, turmeric powder, and salt. Keep it for half an hour. Then, grind the cooked palak leaves into a coarse paste or to your desired consistency and keep it aside.
Heat some oil in a skillet, and fry those paneer (cut into cubes) pieces till golden brown. Remove it from oil and place it on a butter paper. Then, drop the paneer cubes in cold water to remove excess oil and remove it after some time after slightly squeezing the water from the paneer. This ensures that your paneer is soft.
Now, heat some oil in a wok. Then, add onions, turmeric powder, chopped green chillies, ginger-garlic paste in order and saute till the raw smell is off the gg paste. Add tomatoes with a little salt for a saucy consistency. Once the tomato-onion mixture is well cooked, add chilli and coriander powder. Now, add the grinded palak leaves to this and cook till oil seperates. Finally, add the paneer cubes and mix it thorougly. Boil the mixture for 5 minutes after adjusting the salt.
This can be served hot with chapathis, naan and rice.
Tips: Add 2 tbsps of milk while adding the paneer cubes for a creamy consistency.
Palak is also one of the healthiest forms of spinach. This can be easily given to children who seldom eat or even like greens for that matter.
Ingredients:
Palak - 1 Bunch
Paneer - 100 gm
Onion - 2
Tomatoes - 1
Ginger Garlic paste - 1tsp
Turmeric powder - 1/2 tsp
Green Chillies - 2
Chilli powder - 1/2tsp
Coriander powder - 1tsp
Garam Masala powder -1/2tsp
Salt as required.
Method:
Cut the palak leaves, and boil it along with little water, turmeric powder, and salt. Keep it for half an hour. Then, grind the cooked palak leaves into a coarse paste or to your desired consistency and keep it aside.
Heat some oil in a skillet, and fry those paneer (cut into cubes) pieces till golden brown. Remove it from oil and place it on a butter paper. Then, drop the paneer cubes in cold water to remove excess oil and remove it after some time after slightly squeezing the water from the paneer. This ensures that your paneer is soft.
Now, heat some oil in a wok. Then, add onions, turmeric powder, chopped green chillies, ginger-garlic paste in order and saute till the raw smell is off the gg paste. Add tomatoes with a little salt for a saucy consistency. Once the tomato-onion mixture is well cooked, add chilli and coriander powder. Now, add the grinded palak leaves to this and cook till oil seperates. Finally, add the paneer cubes and mix it thorougly. Boil the mixture for 5 minutes after adjusting the salt.
This can be served hot with chapathis, naan and rice.
Tips: Add 2 tbsps of milk while adding the paneer cubes for a creamy consistency.
