Intro to Indian, Part 5 – Cooking Curry for Beginners: Pindi Chana

Written by Meena Agarwal on November 19th, 2008 | 36 Comments


Pic taken from www.hookedonheat.com, visit site for recipe details.

I get quite a few emails referring to a past post of mine, How NOT to Cook Indian food, from people confessing to me their creative and not so creative ways of imitating Indian flavours. As much as I love reading each and every one of them, it makes me want to pull my eyes out when I see how much people actually enjoy Indian food, but yet, how ignorant they are about what actually goes into it. A common misdemeanor is of course, by far, the liberal addition of that yellow powdery substance known commercially as curry powder (say it with me now, YUCK!) to a quick saute of chopped onions and tomatoes.

Curry is undoubtedly one the most popular Indian dishes, and can vary in style, colour and flavour depending on the region and kitchen it comes from. Although I can in no way humanly possible, map out step-by-step recipes for every curry that exists, I will try and share with you a few simple tips that I often use myself to create a lip-smacking bowl of curry with little, or no effort needed whatsoever. As with any classic dish, Indian curries vary in taste, colour and style within regions throughout the country, and every household has a secret family recipe that they claim is the best ever!

One thing to note here however, is when I mention the word “curry”, I am clearly pointing to a gravy-based dish of either meat or vegetables. To begin with, let’s start by breaking up a curry into its basic components:

Flavour base: I often like to start with deciding the flavour base for my curry. This would be the main ingredient that would dominate the flavour of the curry dish, and could range anywhere from a simple blend of spices to coconut, yogurt or tomatoes. Deciding on your flavour base before you start to prep ingredients for the cooking will also help you to estimate what spices, meat or vegetables would best compliment it.

Feature ingredient: This would usually be the meat or vegetable that would carry the dish. In many cases, more than one feature ingredient can be used, but be sure to either group items that compliment each other well, or give you a wonderful contrast. Adding peas and carrots to a potato curry would bump up the blandness of the potatoes. But combining squash and sweet potatoes together, might not be such a great idea.

Flavour enhancers: This is undoubtedly my favourite part of the curry, and by far, a highly important one. They can range anywhere from herbs, spices and condiments or sauces. When picking a flavour enhancer, keep in mind that you always want to choose something that would enhance the flavouring of the dish, and not overwhelm it. It’s often best when you get a slight hint of the flavour in the background, giving the other components of the dish enough weightage to bring it out together.

To make a fabulous tasting curry, it’s always best to look at each component separately, and try and combine them together in such a way that they go well with each other. For eg., if I had decided to make a coconut based curry, then I would normally pick fish as my feature ingredient, and ginger, lemon grass, and curry leaves as my flavour enhancers. The sharpness in the ginger and curry leaves would be well balanced with the lemon grass and coconut; and the fish, being much bland in taste, would carry all the flavours fairly well.

To give you an idea of how versatile curries can be, here are three very different recipes that are simple to make and can easily be adapted to suit any kind of taste preference:

Tomato-based curry with yogurt and whole spices:

Heat oil in a thick-bottomed pan and saute some cardamom, peppercorns, bay leaves, cinnamon stick and cloves, till they begin to sizzle. Add sliced onions and green chillies, and fry for 3-5 minutes on medium-high heat till onions turn pink and tender. Stir in some ginger-garlic paste and saute for another minute or two till it starts to gives out oil. Add red chilli powder, cumin powder, turmeric, coriander powder and garam masala, and fry for a minute. Mix in chopped tomatoes and salt, and cook for a few minutes till tomatoes pulp and releases oil around the sides of the pan. Slowly stir in beaten yogurt forming a smooth gravy base.

This curry base would go extremely well with chicken, paneer, mushrooms, and potatoes. A variation on this recipe can be seen here – Dahiwali Chicken Curry

Coconut-based curry:

Toast dried red chilies, cumin seeds and coriander seeds till fragrant. Grind in a food processor to a fine powder and set aside. Heat oil and saute garlic and curry leaves till fragrant. Add onions and fry for a few minutes till tender and pink. Add ground spices and turmeric, and fry for a few seconds before adding coconut milk.

This curry base would go extremely well with chicken, fish, tofu, and many leafy greens like spinach and bok choy. A variation on this recipe can be seen here – Coconut Chicken Curry

Tomato-based, tangy curry:

Add mustard seeds and curry leaves to warm oil and allow to sizzle. Once they begin to splutter, add sliced onions and fry till lightly browned. Add tomatoes, garlic, chilli powder, turmeric and salt, and cook for 5-6 minutes till tomatoes pulp. Add tamarind extract and stir to blend well. Add water and green chillies, and cook covered for 15-20 minutes.

This curry base would go extremely well with chicken, fish, and almost any vegetable. A variation on this recipe can be seen here – Hot & Sour Chicken Curry

These are just a few guidelines and examples to help you understand the versatility of the Indian cuisine. By all means, trust your instinct and experiment flavours with love with those new to you, and you never know; you may just create a masterpiece!

PINDI CHANA (SPICY CHICKPEAS CURRY)
Prep time: 10 min | Cooking time: 20 min | Serves: 2 as a main, 4 as a side
Special Cooking Equipment: Pressure Cooker

Ingredients:

1 cup dried chickpeas, soaked overnight
1 medium onion, finely chopped
1 large tomato, finely chopped
2 green chillies, finely chopped
1 tbsp ginger-garlic paste
1 tbsp tomato paste
1 tsp cumin seeds
1/2 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp amchur powder (dried mango)
1 tsp anardana powder (dried pomegranate seeds)
1/2 tsp garam masala
salt, to taste
2 tbsp cooking oil
fresh coriander leaves, chopped for garnish
water, as needed

Directions:

Boil pre-soaked chickpeas in enough water in a pressure cooker till soft.

Heat oil in a deep pan and saute cumin seeds till they begin to sizzle. Add in onions, green chillies and ginger-garlic paste, and fry till lightly browned. Stir in salt and spices, and fry for a few seconds.

Add in the chopped tomatoes and tomato paste, and cook for a few minutes to combine well. Add chickpeas and about a cup of water, and let cook on low heat for 8-10 minutes.

Garnish with fresh coriander leaves. Serve warm with naans, puris or rice.



The Working Cook: Sauteed Spinach with Potatoes

Written by Meena Agarwal on September 17th, 2008 | 33 Comments


Pic taken from www.hookedonheat.com, visit site for recipe details.

My day started with me jumping out of bed realizing that I would be late for a meeting with one of my freelance clients. The leisure morning beauty regime I had planned for myself earlier (read: filing my nails into shape considered somewhat normal and putting on some nail polish) had to be ditched while I settled for a quick shower. The meeting went well, lasted for a couple of hours over large cups of fabulous coffee and never ending bites of warm buttery croissants, and ended with me bagging a couple of new assignments. That was followed by a mad dash home to vacuum and hide all the piled up papers, books and unmentionables under our bed to make the home look invitingly presentable to some last minute guests. dirty dishes where haphazardly shoved into the dish washer, and a sweet aromatic rosemary candle was lit. Amidst all the hoopla of trying to make my world look slightly more normal than it actually was, thoughts of food were attacking my brain cells.

I usually maintain a well stocked fridge, freezer and pantry – enough to whip up a lavish multi course meal without heading for the nearest grocery shelves. But not today. The expected guests were close friends who’d much rather have a simple home cooked meal than be flattered by a flambe of sorts. And I had to admit, I was almost out of breadth and ready to crash when I finally entered the kitchen. It had to be a meal that was quick to prepare and didn’t require much effort from me and of course, had to look grand. The one thing about me that you might have noticed by now is my obsessive need to make the people I feed feel extra special. Most dishes I settle for while entertaining are often a breeze to pull of, but you’d never guess that by looking at the spread. And that’s exactly how I like it to be!

I put out a pack of cut-up chicken to defrost with a plan of making a quick deliciously simple curry. I threw a few cups of fragrant Basmati rice into a pot of water with some aromatic spices for a Pulao, and started to tear up crisp lettuce for a quick tossed salad. Just as the rice started to emit a faint saffron aroma and the curry bubbled under a low simmer, I realized that I was missing a vegetable side dish. I found a large bunch of spinach sitting in my fridge, right after I spotted the basket of potatoes on my counter, and I knew just what I was going to be serving – the perfect accompaniment for the spread I had intended.

ALU PALAK (SAUTEED SPINACH WITH POTATOES)
Prep time: 10 min | Cooking time: 15 min | Serves: 2 as a main, 4 as a side

Ingredients:

2 large bunches of spinach, chopped
1 large potato, sliced into thin wedges
1 small onion, finely sliced
1 tsp cumin seeds
1 tsp coriander seeds
2-3 large garlic cloves, finely chopped
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 tbsp light cooking oil
salt, to taste

Directions:

Heat oil in a deep non-stick wok and saute cumin and coriander seeds with garlic and onions till fragrant. Add in spices and fry for a few seconds.

Throw in potatoes, season with salt and fry for a few minutes till partly done. Add in spinach, and stir fry till it starts to wilt and potatoes are cooked through. Serve warm.



The Joys of Greens: Chilli Tofu with Beans and Bok Choy

Written by Meena Agarwal on August 26th, 2008 | 29 Comments


Pic taken from www.hookedonheat.com, visit site for recipe details.

Over the years it has dawned on me that I am perhaps more Malay than Indian when it comes to my food choices. Offer me a generous plate of stir-fried Kangkong and I would forgo the pot of Butter Chicken without so much as a second glance. Well, maybe it’s that easy for me since I never liked Butter Chicken anyway. But a plate of Biryani – now you’ve me getting greedy and highly confused on what to pick!

The main difference I find in the way vegetables are usually cooked in India and Malaysia is the amount of time it takes. Indian vegetables are often cooked to the max – entirely absorbed of all the seasonings and completely cooked through. Which would easily explain why I was never a fan of the dreaded Alu Gobi – who likes a cauliflower all mushy and soft? We recently had a BBQ party where I grilled cauliflower florets marinated in yogurt and spices till they were tender, yet still retained a slight crunch; it was to die for! Malaysian vegetables on the other hand, are often lightly stir- fried. The dish results in a burst of flavours and the veggies maintain their rich colour and crispness.

A couple of days ago I found myself at a gem of an Asian grocery store. This tiny place carried all sorts of Asian greens you could imagine, complete with all the hard-to-substitute fixins’ like Kaffir lime leaves, galangal and garlic chives. I had finally found my candyland. Spending the time there feeling, picking, and smelling the vegetables transported me to my childhood days – those where Mom would often dish out quick Malaysian vegetable dishes that I would actually enjoy eating.

I finally got home two hours later laden with two large bags of fresh produce and another one with a treasure trove of Southeast Asian pantry essentials. From Laksa, Thai curry and Tom Yum pastes to the best curry powder blends my pots have ever touched upon, I now find myself fully equipped! Each time I’ve looked into my pantry the past few days, I come out with a wealth of ideas for my next upcoming meals. And receiving this delightful book in the mail a couple of weeks back has only made it worse! I’ve been churning a wonderful array of fusion dinners for us and Hubby Dear’s waistline is having to bear the brunt of it. Let’s just say that it shouldn’t come as a big surprise to him when I hand him a gym membership as his b’day gift!

CHILLI TOFU WITH BEANS & BOK CHOY
Prep time: 10 min | Cooking time: 20 min | Serves: 4

Ingredients:

1 block of firm tofu, cubed
2 large bunches of bok choy, chopped: green and white parts separated
a big handful of green beans, cut into 1-inch lengths
1 medium onion, finely sliced
1 small tomato, finely chopped
1 tbsp tomato paste
1/2 tsp tamarind concentrate
2-3 large garlic cloves, finely chopped
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 tbsp light cooking oil
salt, to taste

Directions:

Heat about 1 tsp of oil in a deep non-stick wok, and fry cubed tofu till slightly golden all over. Set aside.

Add in remaining oil in the pan and saute garlic and onions till soft and lightly browned. Add in spices and fry for a few seconds.

Throw in chopped tomatoes, season with salt and fry for a few minutes. Add in tomato paste and tamarind extract, and continue to fry, breaking up tomatoes till it starts to dry out and give out oil from the sides.

Add in beans and tofu, and stir fry till beans are cooked but still crisp. Add in bok choy, and stir fry till it starts to wilt. Serve warm.



A ‘no-recipe’ recipe: Garlic Tofu Noodles

Written by Meena Agarwal on July 7th, 2008 | 21 Comments


Pic taken from www.hookedonheat.com, visit site for recipe details.

Today I have for you what I like to call one of my ‘no-recipe recipes’. These are a class of recipes that I often come up with at the spur of the moment – they have no reason, no inspiration. Just a bunch of ingredients thrown together in the hopes of creating something edible. While a few of such of my creations have turned out perfect to go into the trash, many of them have become a family favourite over the years and continue to make their appearances on my dinner table. Most of them are throw-it-all-into-one-pot-and-hope-for-the-best kinda meals, while others are quick assembly ones. But they each have one thing in common: a few starving mouths waiting to be fed.

I remember this one time when I tried cooking spaghetti with some leftover meatball curry, spaghetti bolognese a la Indian, which did not work out much to our liking. Nethier is combining paneer with green curry paste in hopes of creating a Thai-Indo fusion fried rice such a great idea. But I digress, a ravenous tummy = brains cells on holiday! But sometimes, the lack of time, energy and a frighteningly increasing hunger can create the most delicious meal.

Take today for example – I woke up with a strong will to bake. And bake I did! A bunch of sorry looking carrots found its way into my baking pan and turned into the most deliciously moist treat, a perfect pairing for my evening cup of coffee (but that’s a recipe for another day!). Then I slowly crossed off things on my to-do list one after the other. I was on a roll and nothing was going to stop me. Except, of course, my screaming stomach who knows nothing about keeping its cool when hungry. A quick glance at the clock confirmed that I was past my regular lunch time, and I had to act fast! So I did what I could – picked a bunched of that, chopped a few of those, boiled a pot of this, and stir-fried them all together. And might I add, as hideously simple as it sounds – it was a great meal. Or maybe that’s just my tummy talking!Â

GARLIC TOFU NOODLES
Prep time: 10 min | Cooking time: 20 min | Serves: 4

Ingredients:

3 cups boiled egg noodles
1 large onion, finely sliced
1 cup diced extra-firm tofu
1 cup finely shredded cabbage
2 tbsp finely chopped garlic
1 tbsp Sambal Olek
2 tbsp light soya sauce
2 tbsp light cooking oil
salt, to taste

Directions:

Heat oil in a deep non-stick wok and saute onions and garlic, till lightly browned and fragrant. Add in tofu and fry for a few minutes till crisp around the edges. By this time, the onions and garlic should be caramalized and very fragrant.

Add in the shredded cabbage and Sambal Olek, and stir-fry for a few minutes to combine well. Stir in noodles, sprinkle soya sauce, and stir fry to coat noodles well with the sauce and veggies. Season with salt and serve warm.



Finally, cooking Indian for TV: Chana Dal Masala

Written by Meena Agarwal on June 25th, 2008 | 32 Comments


Pic taken from www.hookedonheat.com, visit site for recipe details.

I have a morning ritual of sorts that I like to follow, which include setting out a fresh pot of coffee to brew, catching up with my emails, and enjoying breakfast while reading through my favourite blogs. This little routine of mine almost always never changes. Except when something (delightfully!) unexpected happens. Like on Monday morning, for instance.

As I sipped on my last few drops of coffee, I received an email that instantly caught my eye. The subject simply said: The Mom Show, and its contents blew me away. I was asked if I would be available to do a cooking segment on Indian food for one of their upcoming episodes. They wanted me to show a few simple, kid-friendly recipes and discuss the best ways to introduce young kids to Indian food. Sweet! The catch? It would have to be taped the very next day in the afternoon. What could I say? Me, on TV, on The Mom Show, talking about Indian food? You bet I was available! Once things started to take shape (picking out the menu was a breeze!), and the timing and all other necessities confirmed, I set out to take care of another important task – my wardrobe! What followed, was a really looooong day of running from store to store looking for the perfect outfit, which might I had, didn’t quite exist as i had hoped! But whatever, I had a look at the clips after the shoot and think I looked pretty cute yapping away on the best ways to introduce kids to Indian food.

The taping took merely half an hour, but I was at the studio close to over three hours – prepping the food, and watching the taping of other segments being filmed. Needless to say, it was another long day but one I will never forget! By the time I got home, I was exhausted and the strain of the many hours spent shopping, prepping and finally shooting, made me crave for some homemade comfort food. And Dal-Chawal (lentils and rice) was what it just had to be for me! Trust me when I say this - no matter how tired you may be, the mere 10 minutes you’ll spend in prepping for this meal is truly worth it all the way. But why wait for the dreaded day when you feel that even lifting a finger could drive you to your grave? It tastes just as good when you’re your normal happy, active self. I can truly promise you that!

 

CHANA DAL MASALA (SPICED SPLIT PEA LENTILS)
Prep time: 10 min | Cooking time: 20 min | Serves: 4
Special Cooking Equipment: Pressure Cooker

Ingredients:

1 cup split pea lentils
1 large onion, finely chopped
1 medium-sized tomato, finely chopped
1-2 green chillies, finely chopped
1 tbsp ginger-garlic paste
1/2 tsp red chili powder
1/4 tsp turmeric
1 tsp coriander powder
1/2 tsp cumin seeds
1/2 tsp fennel seeds
2 tbsp light cooking oil
fresh coriander leaves, chopped for garnish
water, as needed
salt, to taste

Directions:

Heat oil in a pressure cooker and saute cumin seeds, fennel seeds, green chillies, and onions till lightly browned and fragrant. Add in spices and ginger-garlic paste, and fry for a few seconds.

Add in the chopped tomatoes and salt, and cook for a few minutes to combine well. Add lentils, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in more water if you want a much thinner consistency, and let it come to a boil.

Garnish with fresh coriander leaves, and serve warm with a big bowl of rice.



Inspired by Serving Crazy with Curry: Baingan Patiala

Written by Meena Agarwal on June 4th, 2008 | 16 Comments


Pic taken from www.hookedonheat.com, visit site for recipe details.

Talk about being fashionably late, that too, to your very own event! Would it make it easier for you all to forgive me if I said I was busy celebrating my B’day (which just happened to be yesterday, yet the celebrations began 2 weeks in advance thanks to the ever wonderful Hubby Dear!)? I know, excuses, excuses! But still, I’m here now – with a killer recipe in tow!

I first spotted this book at the airport en route to Delhi many moons ago. The title caught my eye and I made a mental note to pick it up on my way back. Pick it up I did, but somehow never got around to reading it. That is of course until I announced it as the month’s pick for the Cook’s Book Club event. Although I thought it was well written, I was sorry to note that I didn’t quite enjoy it much. The story line started out with a bang, but kind of got a bit predictable for me. Nonetheless, I fell absolutely in love with the colourful characters! Set in an American Indian household, the book touches upon the troubled relationships within a family. And in the midst of it all, there is of course, food. After devastating events take place in her life, Devi, the story’s main character, goes into a trance and begins cooking. She cooks when she’s angry, she cooks when she’s sad, and she cooks when she’s happy. In short, her cooking was her way of communicating how she felt.

While I wouldn’t say I’m as dramatic as Devi when it comes to expressing my feelings, I can’t deny the fact that my cooking has many a time reflected my moods. Like the time I baked four large pizzas because I was feeling artistic and wanted to create a masterpiece, literally! Or when I bake a lusciously rich chocolate cake to give myself a pat on the back. Or even the time when I cooked an extravagant 5-course meal to thank Hubby Dear for a wonderful Valentine gift.

When I look back, I always seem to remember food as something that brought our family together. Whenever we were happy or had any big news to share, food would most definitely become the center of our attention. I remember most of our birthday celebrations not by the gifts we received, but by the feast my Mom made for us. Trips home from college during the summer were often preceded by many telephone calls of planning out the menu for the day I arrived. Most of our weekends were spent entertaining friends and family. I fondly remember my Mom working her way through a lavish meal irrespective of how many guests we were expecting. She would always say that it’s better to have food left over than let your guests leave feeling unfull. It should be noted that unless you eat till you almost drop, my Mom thinks you haven’t yet had enough. And so, it is from her that I have inherited this need to cook for my loved ones, and feed them till I know they can’t be fed anymore.

Take for instance this lovely dish of eggplant. I remembered eating something like it a few years ago at a friend’s home. A bunch of us were getting together for a game night and she made an elaborate meal to kick off the evening. Then, a couple of days ago, we invited a few close friends over for an evening of cards. As I was halfway into the book and still immersed in Devi’s character, I wanted to make a meal reminiscent of game night. That’s how this recipe came into being.
 

BAINGAN PATIALA (STIR-FRIED EGGPLANT WITH SPICES)
Prep time: 10 min | Cooking time: 20 min | Serves: 4

Ingredients:

8-10 small round eggplants, quartered
1 medium onion, thinly sliced
2 medium tomatoes, finely chopped
2-3 green chillies, finely chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin seeds
1/2 tsp nigella seeds
1/4 tsp dried mango powder (amchoor)
1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt, to taste
2 tbsp light cooking oil

Directions:

Fry eggplant pieces in a large non-stick wok till lightly browned. Set aside.

In the same wok, saute onions with nigella and cumin seeds till soft and fragrant. Add in spices, green chillies and ginger-garlic paste and fry for a few minutes.

Stir in tomatoes and cook on meduim heat till the mixture is almost dry and starts to give out oil from the sides. Mix in fried eggplants, season with salt, and let cook a few minutes till eggplants are done through.

Serve warm with rice or rotis.



what to cook: book club menu

Written by Meena Agarwal on April 18th, 2008 | 14 Comments


Pic taken from www.hookedonheat.com, visit site for recipe details.

I love getting emails from readers asking for menu ideas when hosting an Indian-themed party. Here’s one I received from Jen a couple of days ago:

Dear Meena,

I’m hosting our monthly book club and my selection is Interpreter of Maladies – a series of short stories that I absolutely love.  We try to coordinate our meeting’s food with our book’s subject – usually just appetizers & dessert, but occasionally a full meal.

I’d love to make some great Indian dishes for our group to sample – and to have as much as possible prepared in advance so I don’t miss out on the fun.  Even some spiced nuts or snacks would be great. Any ideas?

Many, many thanks,

Jen

I love putting casual buffet menus together where guests can just sit and chat while nibbling on some delicious food. For a book club meet, it’s always best to serve food that can be easily picked up with one hand and eaten while you use the other hand to navigate through your favourite passages and pages in the book. Here is what I think would go well at this particular meeting. Most of the items can be prepared up to a few days in advanced, stored in the freezer or fridge till D-day, and kept warm in the oven till it’s ready to serve. I hope you and your friends will enjoy this menu as much as the the party Jen! Happy hosting!

  • Potato Parcels – prepare the parcels in advance and freeze them without frying. When ready to serve, either fry them up or simply bake in a 375 degree oven for 20-25 minutes till golden. For a slightly simpler, less effortless version, use large puff pastry sheets. They puff up like tiny pillows when done and look and taste marvellous!
  • Tandoori Chicken Pops – Let the chicken marinate in the fridge overnight, and when ready to serve, simply grill in an oven instead of frying.
  • Corn Chaat (recipe included) – Quick and simple to prepare, and delicious to the very last morsel! For an added flair, serve in mini tortilla cups.
  • Shakkarpare – A perfect sweet treat that can be made many days in advance and stores well in an air-tight jar.
  • Masala Chai – The perfect ending to a fun evening.

CORN CHAAT / SALSA
Prep time: 10 min | Cooking time: none | Serves: 4-6 as an appetizer

Ingredients:

2 cups frozen corn kernels, thawed
1 small onion, finely chopped
1 jalapeno, finely chopped
2 tbsp finely chopped fresh coriander leaves
1/4 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp chaat masala powder
2-3 tbsp fresh lemon juice
salt, to taste

Directions:

Mix all ingredients together in a large bowl and serve with a side of tortilla chips.



The girl and her peas: Mushroom & Peas Pulao

Written by Meena Agarwal on April 4th, 2008 | 29 Comments


Pic taken from www.hookedonheat.com, visit site for recipe details.

Let me tell you all a little story. Once upon a time, there was a pretty little girl who absolutely loved peas. She loved them so much that she would even unquestioningly eat steamed broccoli if it was served with a side of peas. Okay, that might be a bit of an exaggeration. Nothing, not even serving them with deliciously sweet peas would make her eat broccoli, least of all if it was steamed! She would simply devour all the luscious peas and probably slip the broccoli chunks under her seat when no one was watching. Yes, that’s undoubtedly what she would do. But nonetheless, let’s get back to the story shall we?

So yes, this girl loved her peas. She begged her Mom to add them into anything and everything they could possibly be added to. And if it weren’t for her two evil green pea loathing siblings, her Mom might have even given in to some of her hideously bizzare ideas. But then, like every fairy tale, good things started to happen to her. She grew up, moved out of home away from the evil siblings (okay, they’re not all that evil, but they do bug her some all of the time!), and began to cook for herself. Like the ugly frog who turned into a handsome prince on the very first kiss, her peas lusciously flavoured her food. They graced every dish they were added into and touched it with their sweetness.

On days like today, when the clouds darken the sky, and drops of rain fall helplessly on the ground, all she can think of cooking for dinner is a one pot comforting meal comprising of rice, mushrooms, and oh yes, most definitely, peas. The meal was a breeze to make, and the girl and her peas continue to live happily ever after, much to the chagrin of Hubby Dear. If only there was a law forbidding one to hate peas!

MUSHROOM & PEAS PULAO
Prep time: 10 min | Cooking time: 20 min | Serves: 4

Ingredients:

2 cups Basmati rice
2 cups sliced shitake mushrooms
1/2 cup frozen green peas
1 medium onion, thinly sliced
2 large garlic cloves, minced
1/2 tsp whole cumin seeds
1/4 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
5-6 whole cloves
1 tbsp light cooking oil
salt, to taste
fresh coriander leaves, for garnish

Directions:

Heat oil in a non-stick deep pan and saute cumin seeds, garlic and onions till tender and fragrant. Add mushrooms, and fry till brown all the moisture evaporates. Stir in salt and spices, and fry for a minute.

Add 3 3/4 cups of water, and once it comes to a boil, stir in rice and peas. Let simmer on a low heat till water evaporates and rice is cooked through. Garnish with chopped coriander leaves and serve warm with a side of raita.



Pantry Cooking: Mixed Bean Soup

Written by Meena Agarwal on March 29th, 2008 | 11 Comments


Pic taken from www.hookedonheat.com, visit site for recipe details.

At any given time, my pantry shelves are decked with at least 5 different kinds of lentils, 3 different kinds of beans, 5 kinds of pasta, noodles and rice, and a basket full of spice mixes and sauces. Having such an elaborate pantry enables me to throw dinner on the table at the drop of hat when I’m in no position to shop for fresh supplies. I recently talked about my love for menu planning, and I honestly believe that having a well-stocked pantry (which, in this case, I refer to my kitchen cupboards, fridge and freezer) makes the task a whole lot simpler and hence, possible to follow through.

Many people I know start out with making extravagant menu plans for their weeknight dinners, only to find themselves unable to keep up with it after the second day. The trick is to plan your weeknight meals in such a way, that you remove the stress out of making the meal entirely. And if that means I’m serving soup made out of pre-prepared ingredients, then so be it!

Although I would love to cook my daily meals, from scratch from the freshest produce available, I would only be kidding myself if I believed it could ever be possible. After a long day of work, the last thing on my mind is the need to spend gruelling hours chopping, dicing, slicing, pureeing and mashing ingredients for my dinner. Instead, I try and make use of my pantry items to complete my meal. However, I always try and ensure that I have at least one fresh vegetable on the table, even if it is a mere salad. But some times, as we all know, life decides to take its toll and even a simple bowl of sliced cucumbers seem highly unlikely.

A few days ago, I found myself scurrying from my office (even if it just a mere 10 feet away from my kitchen!) all starved and ready to shove the first thing edible I could lay my hands on. I’d had a long day, and yet the work was far from done. I only had just enough time to fix something quick and shove it in me before I would have to get back to my laptop. This soup is what kept me sane and gave me the extra boost of energy I needed. It was simple, quick and delicious, served with crusty warm garlic bread. All thanks to a well stocked pantry!

MIXED BEAN SOUP
Prep time: 10 min | Cooking time: 20 min | Serves: 4

Ingredients:

1 large can mixed beans, drained and rinsed
3 cups chicken/vegetable stock
1 medium-sized onion, chopped
2 tomatoes, chopped
1 cup frozen corn
2 large garlic cloves, minced
1/4 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp cumin powder
1 tbsp light cooking oil
salt, to taste
fresh coriander leaves and lemon wedges, for garnish

Directions:

Heat oil in a large non-stick pot and saute chopped onions and garlic till tender.

Add in tomatoes, spices, and beans, and cook for few minutes to blend in spices. Stir in chicken stock and corn, and allow to simmer for 10-15 minutes.

Season with salt, and garnish with fresh coriander leaves and lemon.



Eating Lunch with Rachael Ray: Curry Noodle Bowl

Written by Meena Agarwal on March 4th, 2008 | 29 Comments


Pic taken from www.hookedonheat.com, visit site for recipe details.

It had come to my notice a few days ago that I was spending a lot more time cooking than actually eating. This is not to say that I have been burdening myself with tedious and slow-cooking meals. In fact, it was quite the contrary. While my meals have been loaded with quick and simple salads, soups and the occasional sandwich, it seemed strange to me that I was eating in less than half the time I took to prepare the meal at hand.

I have recently begun to have lunch at my desk, if only to try and get as much work done as I possibly could cram into my day. With my food sitting on my right and my laptop on the left, it’s almost impossible for me to sit back and actually take a moment to even look at my plate, let alone enjoy it. And this, my dear friends has been bugging me since the time I started doing it.

There are piles of emails flagged for responses, a ton of article ideas bookmarked for research, a growing tower of books (which I now use as a side table to hold my morning cup of coffee) for review, and the odd request or two for help with a menu plan, that are all screaming for my undivided attention. Well, what can I say but that it’s hard trying to balance your work and hobby at the same time. Even harder when they both are interlinked, like in my case. That was until I found Rachael Ray.

I was first introduced to the great RR a few years ago with her show 30-Minute Meals. Like many, I thought she was too perky to be sane. I thought it was crazy of her to bang pots and pans to flatten meat, and create acronyms like EVOO and GB (which I must add is a wonderful trick I learnt from her!). But what I did admire was her penchant to get real creative in the kitchen and make everyday food seem exotic and exciting.

A few days ago, as I got ready to take my lunch into my home office, I had the sudden urge to stop and see what was on TV. A quick scan and I found myself taking a seat with The Rachael Ray Show. She was just as I remembered her: quirky, overly excited and bubbly. But even then, I found myself grinning at her silly jokes. She passed around the ‘snack of the day’ to her audience as I took the first bite of my lunch. By the end of the episode, I had polished my plate, relishing every bite and enjoying what I ate. I tried doing the same the next day. And the day after. And the day after that.

It’s been more than a week since, and my lunches, though take hardly any time to cook, seem to take a whole hour to be eaten. And not to mention, enjoyed. All thanks to the Queen of Quick!

CURRY NOODLE BOWL
Prep time: 15 min | Cooking time: 15 min | Serves: 4

Ingredients:

1 lb noodles of choice
1 cup boneless cubed chicken/cubed tofu
1 small onion, thinly sliced
2 cups chopped bok choy
1 cup sliced mushrooms
1 tbsp crushed garlic
1 tbsp curry paste (red or yellow)
1 stalk lemon grass, bruised and cut into 2-inch pieces
1 cup coconut milk 
3 cups chicken/vegetable stock
1 tbsp light cooking oil
salt & pepper, to taste
fresh coriander leaves, chopped chillies and lemon wedges, for garnish

Directions:

Heat oil in a deep pan, and saute garlic and curry paste till fragrant. Add in onions and chicken/tofu, and saute till lightly brown.

Add in coconut milk, stock and lemon grass, and let it come to a boil on low heat. Add in musrooms and noodles, and cook covered till noodles are tender and done. Stir in bok choy, and cover cook for 5 minutes.

Season with salt and pepper, add garnish with coriander leaves, chillies and a dash of lemon juice. Ladle in large bowls and serve piping hot.