Life 'n' Such

Neo (from mexico), Julie (from US), and all my non-Indian friends like this. They or sometimes even their husbands want them to learn this. So there you go! This is I think the simplest way to make this or for that matter any other vegetable indian style. This method was taught to me by Yasir’s badi mami from Kashmir. Badi mami (translated as ‘Big aunt’) loves to feed people, so incase you are trying to control your eating portions, do not sit next to her at the table. Dont say I didnt warn you , if you over-ate.

Ingredients:
1 whole cauliflower (if you are trying this recipe, I suggest using half a cauliflower) , break into florets or bite size pieces
2-3 potatoes (optional), cut into big chunks
2 medium onions, chopped
1 fresh tomato or tomato paste,
spice mix: 1 tsp chilli powder, 1 tsp garam masala, 2 tsp corriander (dhania powder), 1/2 tsp cumin (jeera) powder, 1 tsp turmeric (haldi),
oil for cooking(about 1/4 to 1/2 cup),
ginger garlic paste 1-2 tsp,
salt as per taste.

First fry the onions in the oil, till they are golden. Add the ginger and garlic paste, fry for a bit. Then add the spice mix, but be careful, they burn quickly. So keep about 1/4 cup water ready. As soon as the spices are fryed (for less than half a minute on medium flame) add the water. After the water boils, add the tomatoes or the paste. Then add the potatoes, and fry for sometime. After about 5 mins, add the cauliflower florets. Fry well. Do not cover at this point. You may add salt at this time. When you see oil seperating, then you may cover for sometime to let the cauliflower and potatoes cook fully.

Done! Eat this with chapatis or bread or rice and daal.

Note: This method can be used to make all sort of vegetables, and also egg curry. Just add more tomatoes or tomato sauce to make curry.

I would say this is like indian-chinese recipe to make this soup. Tehsin showed me how to make this, and she makes this perfect. I tried it, turns out great every time. Its very easy too to make this, looks like a complicated recipe to others.

Ingredients:
Chicken few pieces(3-4 leg pieces),
Oil about 2 spoons,
1/2 spoon whole cumin,
1 tsp garlic paste,
1-2 cups chopped vegetables (onion, carrot, bell pepper, green peas)
1 tbsp cornflour,
salt, pepper as per taste,
1 egg,
water about 5-6 cups.

Boil the chicken pieces in all the water, till fully cooked. Remove the chicken pieces and shred them. Discard the bones. Reserve the stock (the water in which the chicken was boiled). Now in the same pot, put the oil, when it is hot, add the cumin and when it splatters add the garlic. Saute for a bit, then add the chopped vegetables. Fry for sometime. Add the stock and some salt and black pepper powder. Bring to a boil. Make a paste of cornstarch and about 2 – 3 tbsp of water. Add it slowly, while stirring to the soup. Again, bring to a boil. Finally, add the beaten egg slowly to this, stir constantly. Done!

For the upcoming V-Day, you could make this soup as a starter, and then have steamed rice and sesame chicken and stir fry veggies as your next course. Let me know, how this meal turns out for you.

This recipe is by Vanessa. Its a great recipe for a snack anytime.

Ingredients:
1/2 cup flour, in a flat bowl or deep dish
boneless chicken strips,
1 egg, in a seperate bowl
1 cup bread crumbs,
1/8 cup parmesan cheese,
1 tsp italian seasoning
salt,
pepper.

Dip the chicken strips in the flour first, then in the beaten egg, then finally in the parmesan cheese, breadcrumbs and seasoning mixture.

Arrange them on a baking tray and bake at 350 deg F for about 20-30 mins, or till golden color.