Haiku - Haiku is a Japanese verse form in 3 or 5 short lines.
I have this craving for literary genre especially poetry post MA because of which I had to know more about Prosody. In one of those excavations about meters I happen to read about Haiku. I though it was quite interesting and tried few. After writing this I totally agree with all those who believe that meter provides both power and melody to poetry.
5,7,5 syllable pattern
Sometimes I feel that
you are far as star but then
as close as heartbeat
5,7,5,7,5 pattern
Wish I could undo.
This love is endless ruthless
It hurts, it consoles
but until it touched me
never knew pain for sure.
Wednesday, 10 February 2010
Tuesday, 9 February 2010
Chicken 65
This is one of the Chicken 65 version from the ETV cookery show. I tried and it tasted differently(i meant differently nice) yummy.
Ingredients
1. Boneless chicken – ¼ kg
2. Ginger garlic paste – 1 tbsp
3. Gram masala – 2 tsp
4. Chilli powder – 2 tbsp
5. Turmeric powder – 1 tsp
6. Coriander Powder – 1 tsp
7. Salt to taste
8. Food color – Red a pinch (optional)
9. Corn and All purpose flour in 1:1 ration – ¼ cup
10. Garlic pods – 5-7 finely chopped
11. Green chillies – 4 with a slit
12. Oil to shallow fry
13. Few sprigs of Curry leaves
Procedure
Mix all the ingredients numbering from 1 to 8 and allow it to marinate for at least half an hour.
In a wok, heat the oil. Once the oil is heated turn the gas on low flame. Dust the marinated chicken pieces one by one in the flour mixture and fry till reddish brown and remove them on to a tissue paper.
In another wok, add 1 tbsp of oil and fry chopped garlic, curry leave and green chillies for 2 minutes. Add fried chicken and toss once before removing it from this stove.
Ingredients
1. Boneless chicken – ¼ kg
2. Ginger garlic paste – 1 tbsp
3. Gram masala – 2 tsp
4. Chilli powder – 2 tbsp
5. Turmeric powder – 1 tsp
6. Coriander Powder – 1 tsp
7. Salt to taste
8. Food color – Red a pinch (optional)
9. Corn and All purpose flour in 1:1 ration – ¼ cup
10. Garlic pods – 5-7 finely chopped
11. Green chillies – 4 with a slit
12. Oil to shallow fry
13. Few sprigs of Curry leaves
Procedure
Mix all the ingredients numbering from 1 to 8 and allow it to marinate for at least half an hour.
In a wok, heat the oil. Once the oil is heated turn the gas on low flame. Dust the marinated chicken pieces one by one in the flour mixture and fry till reddish brown and remove them on to a tissue paper.
In another wok, add 1 tbsp of oil and fry chopped garlic, curry leave and green chillies for 2 minutes. Add fried chicken and toss once before removing it from this stove.
Easy Malaysian Chicken Fry (Believe me it is very simple)
Malaysian chicken fry that Kanthi mummy makes is a very famous secret dish in our family. And it is a must have whenever we visit them. I asked the recipe many times but got multiple versions of it till one day when suzy akka leaked that to me. I was surprised to know that it didn’t include any of those aromatic powders, which I always though would make an amazing finger licking fry. Here is our family’s secret recipe.
Ingredients
Chicken pieces – 5 nos. medium sized
Clove 6 no. freshly powdered
Ginger garlic paste – 3 tbsp
Chilly powder – 2 tbsp
Curd – 2 tbsp
Turmeric – 1 tsp
All purpose flour – ¼ cup
Salt to taste
Oil to deep fry
Procedure:
Marinate the chicken with all ingredients except oil and set aside for atleast 1 hour.
Heat the oil in the frying pan and turn the flame low while frying the chicken. Roll the marinated chicken in the all purpose flour and put it in the oil. Repeat till you finish with all the pieces and cover it with a lid. After 5-7 minutes, uncover and turn the chicken. Allow it to fry for 5 more minutes and without lid. Remove them on to a tissue and dig in.
Ingredients
Chicken pieces – 5 nos. medium sized
Clove 6 no. freshly powdered
Ginger garlic paste – 3 tbsp
Chilly powder – 2 tbsp
Curd – 2 tbsp
Turmeric – 1 tsp
All purpose flour – ¼ cup
Salt to taste
Oil to deep fry
Procedure:
Marinate the chicken with all ingredients except oil and set aside for atleast 1 hour.
Heat the oil in the frying pan and turn the flame low while frying the chicken. Roll the marinated chicken in the all purpose flour and put it in the oil. Repeat till you finish with all the pieces and cover it with a lid. After 5-7 minutes, uncover and turn the chicken. Allow it to fry for 5 more minutes and without lid. Remove them on to a tissue and dig in.
Stuffed Capsicum
I’m not a lover of capsicum in any form but this is one of the versions, which I love to eat.
Ingredients
Capsicum – 2 no.
Potatoes – 2 no. boiled
Oregano seasoning – 1tsp
Pepper Powder – 1tsp
Chilly flakes – 1 tsp
Salt for taste
Butter – 1 tbspCheese grated – 3-5 tbsp (Optional)
Ingredients
Capsicum – 2 no.
Potatoes – 2 no. boiled
Oregano seasoning – 1tsp
Pepper Powder – 1tsp
Chilly flakes – 1 tsp
Salt for taste
Butter – 1 tbspCheese grated – 3-5 tbsp (Optional)
Procedure
To the boiled potatoes, add the oregano seasoning, pepper powder, salt, Chilly flakes and grated cheese and mash coarsely. Set this aside.
Deseed the capsicum by cutting it from one side and also to stuff the mashed potato. Brush the outside of the capsicum with butter and stuff with the potato mixer. Bake it in oven for 15 – 20 minutes at 150 Degree C. You can also grill it in the microwave for 10 minutes.
Remove it from the oven and decorate with freshly chopped coriander leaves and tomato ketchup. It tastes great with baked beans. Use the tinned stuff.
To the boiled potatoes, add the oregano seasoning, pepper powder, salt, Chilly flakes and grated cheese and mash coarsely. Set this aside.
Deseed the capsicum by cutting it from one side and also to stuff the mashed potato. Brush the outside of the capsicum with butter and stuff with the potato mixer. Bake it in oven for 15 – 20 minutes at 150 Degree C. You can also grill it in the microwave for 10 minutes.
Remove it from the oven and decorate with freshly chopped coriander leaves and tomato ketchup. It tastes great with baked beans. Use the tinned stuff.
Potato Fry
If you think you can afford to indulge in something sinful with extra calories then this is something you should try out. I just love eating this but every mouth I take it makes me feel so guilty for the calories that I’m adding to the already piled and not to know how to burn calories…hehehe
Ingredients
Potatoes – 2 no. big chopped to thin cubes
Oil to deep fry
Salt to taste
Chilly powder
Ingredients
Potatoes – 2 no. big chopped to thin cubes
Oil to deep fry
Salt to taste
Chilly powder
Procedure
Deep fry the potatoes to golden brown in a think bottom wok. Once fried, drain the oil from the wok. To the potatoes add chilly powder and salt. Leave the flame low for few minutes. Serve it hot with sambar or rasam. Actually, I make sambar or rasam so that i can eat with this ;)
Wednesday, 19 August 2009
Hilsa Fish With Mustards / Shorshelish / Patodi
This a favorite bengali steamed fish recipe, which I got from my friend Mousumi. Though I do not eat seafood I learned this for amith. He tasted it when he visited Kolkata. Ofcourse my cooking could never level it but i tried my best to make this steam fish tasty.
Ingredients
Hilsa Fish – 4 pieces
Mustard seeds – 2 tbsp
Green chillies – 6 no.
Curd – 2tbsp
Turmeric – 1/2 tsp
Mustard oil/ refined oil
Poppy seeds / khus- kus – 2tbsp (optional)
Salt to taste
Procedure:
Clean the fish and marinate it with haldi, salt.
Make a paste of mustard seeds, Green chilli (2 no.) and khus-kus. Take curd, turmeric and salt in a bowl and add the paste. Apply this mixture to the fish pieces.
Wrap the marinated fish with a slit green chilly in a banana leave. Chilli will make the fish spicy.
In a flat wok or pan, add little mustard oil or vegetable oil and fry the wrapped fish pieces for 10 minutes by turning in between.
In microwave - Brush little oil of the microwave plate and place the wrap on it. Microwave it for 15mts turning sides once in between.
Ingredients
Hilsa Fish – 4 pieces
Mustard seeds – 2 tbsp
Green chillies – 6 no.
Curd – 2tbsp
Turmeric – 1/2 tsp
Mustard oil/ refined oil
Poppy seeds / khus- kus – 2tbsp (optional)
Salt to taste
Procedure:
Clean the fish and marinate it with haldi, salt.
Make a paste of mustard seeds, Green chilli (2 no.) and khus-kus. Take curd, turmeric and salt in a bowl and add the paste. Apply this mixture to the fish pieces.
Wrap the marinated fish with a slit green chilly in a banana leave. Chilli will make the fish spicy.
In a flat wok or pan, add little mustard oil or vegetable oil and fry the wrapped fish pieces for 10 minutes by turning in between.
In microwave - Brush little oil of the microwave plate and place the wrap on it. Microwave it for 15mts turning sides once in between.
Simple Egg Noodles
Ingredients
Plain Chinese Noodles (Hakka) – ½ pack
Eggs – 4 no.
Onion – 1 no. Finely chopped
Green chillies – 4 no. Slit it
Ajinomoto /Chinese salt – a pinch
Soya sauce – 1 tbsp
Salt to taste
Oil
Procedure:
In a bowl, take noodles and add water till the noodles are ¾ in the water. Allow it to boil with a tbsp of oil. This would avoid sticking of noodles. Once the noodles are done. Drain the extra water and run them under cold water. Set it aside.
In a non-stick pan, add little oil to scrabble the eggs. Add salt to taste and 1 tsp of pepper powder. Transfer the scrabbled egg into a separate plate. In the same pan, add little more oil and fry onions till transparent and green chillies till done. Reduce the flame to low and add the salt, Chinese salt and soya sauce. Stir for a minute and add the noodles and slowly fold into the onions. Add the scrabbled egg finally and fold in. I love it without any sauce.
Plain Chinese Noodles (Hakka) – ½ pack
Eggs – 4 no.
Onion – 1 no. Finely chopped
Green chillies – 4 no. Slit it
Ajinomoto /Chinese salt – a pinch
Soya sauce – 1 tbsp
Salt to taste
Oil
Procedure:
In a bowl, take noodles and add water till the noodles are ¾ in the water. Allow it to boil with a tbsp of oil. This would avoid sticking of noodles. Once the noodles are done. Drain the extra water and run them under cold water. Set it aside.
In a non-stick pan, add little oil to scrabble the eggs. Add salt to taste and 1 tsp of pepper powder. Transfer the scrabbled egg into a separate plate. In the same pan, add little more oil and fry onions till transparent and green chillies till done. Reduce the flame to low and add the salt, Chinese salt and soya sauce. Stir for a minute and add the noodles and slowly fold into the onions. Add the scrabbled egg finally and fold in. I love it without any sauce.
Corn Patties ~ Corn Vada
Ingredient
Corn kernel – 1 Cup
Rice flour – ¼ Cup
Onion –1 no. Medium sized
Green Chillies – 3 no.
Coriander leaves – few sprigs
Cumin / jeera – 1 tsp
Salt to taste
Procedure:
Make a coarse paste of all the ingredients except rice flour WITHOUT water. To this paste add flour to bind the ingredients.
Make lemon size balls and with a wet hand press it till you get a round flat shape. Put a small hole in the center with your finger. Deep-fry the patties. They taste good with Green chutney.
Corn kernel – 1 Cup
Rice flour – ¼ Cup
Onion –1 no. Medium sized
Green Chillies – 3 no.
Coriander leaves – few sprigs
Cumin / jeera – 1 tsp
Salt to taste
Procedure:
Make a coarse paste of all the ingredients except rice flour WITHOUT water. To this paste add flour to bind the ingredients.
Make lemon size balls and with a wet hand press it till you get a round flat shape. Put a small hole in the center with your finger. Deep-fry the patties. They taste good with Green chutney.
Coconut Rice
Where ever I traveled (down south) I found authentic coconut rice preparations belonging to that region. And almost all of them are different- different in taste and preparation. But one thing was common- the delicious taste.
Here is Andhra version of it, which I learned from my mom.
Ingredients
Rice – 1 cup
Coconut milk - 2 cups
Curry leaves – 2 sprigs
Cloves – 5 no.
Cardamom – 2 no.
Ghee – 1 tbsp
Procedure:
Coconut milk preparation: Make a paste of fresh coconut in a blender and add it to the 2 cups of warm water. Leave it for 10 minutes and them strain.
In the cooker / Rice cooker, take the washed rice and add the coconut milk and set it aside. In a wok, pour 1tbsp of ghee and add spices, curry leave. Sauté for few minutes. Add this to the soaked rice with salt and cook it till the rice is done.
It goes very well with the Andhra chicken.
Here is Andhra version of it, which I learned from my mom.
Ingredients
Rice – 1 cup
Coconut milk - 2 cups
Curry leaves – 2 sprigs
Cloves – 5 no.
Cardamom – 2 no.
Ghee – 1 tbsp
Procedure:
Coconut milk preparation: Make a paste of fresh coconut in a blender and add it to the 2 cups of warm water. Leave it for 10 minutes and them strain.
In the cooker / Rice cooker, take the washed rice and add the coconut milk and set it aside. In a wok, pour 1tbsp of ghee and add spices, curry leave. Sauté for few minutes. Add this to the soaked rice with salt and cook it till the rice is done.
It goes very well with the Andhra chicken.
Monday, 10 August 2009
Andhra Chicken Curry
This recipe was supposed to be posted long back but becoz of my hectic schedule got delayed. Deeps tasted this curry when she visited me last time and feel in love with that taste (of course, i didn't make it. It was mom.). From then she is waiting for this recipe. So here it is Deeps, exclusively for you.
Ingredients
Chicken – ¼ kg
Onion – 1 big no.
Tomato – 1 big no.
Coconut– quarter piece of a medium sized coconut
Cloves – 5 no.
Cardamom - 2 no.
Cinnamon – 1 inch pieces 2
Green chillies – 2 no.
Ginger Garlic paste – 2 tbsp
Oil – ¼ cup
Salt to taste
Chilli powder, Turmeric as required
Procedure:
Make a paste of onions, tomatoes, coconut, cloves, cardamom, cinnamon and green chillies with little water. Set it aside.
Take a non-stick pan and heat oil. Once warm add washed chicken and ginger garlic paste. Allow the paste to fry for 2-3 minutes while stirring. Now add salt, turmeric, and chilly powder and fry it for few more minutes till the chicken starts changing color to brown. Add the paste and fry for few minutes before covering. Cook on a medium flame till chicken is tender. Don’t forget to garnish it with coriander leaves.
Ingredients
Chicken – ¼ kg
Onion – 1 big no.
Tomato – 1 big no.
Coconut– quarter piece of a medium sized coconut
Cloves – 5 no.
Cardamom - 2 no.
Cinnamon – 1 inch pieces 2
Green chillies – 2 no.
Ginger Garlic paste – 2 tbsp
Oil – ¼ cup
Salt to taste
Chilli powder, Turmeric as required
Procedure:
Make a paste of onions, tomatoes, coconut, cloves, cardamom, cinnamon and green chillies with little water. Set it aside.
Take a non-stick pan and heat oil. Once warm add washed chicken and ginger garlic paste. Allow the paste to fry for 2-3 minutes while stirring. Now add salt, turmeric, and chilly powder and fry it for few more minutes till the chicken starts changing color to brown. Add the paste and fry for few minutes before covering. Cook on a medium flame till chicken is tender. Don’t forget to garnish it with coriander leaves.
Tastes amazing with roties and tadka rice.
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