Masala Scrambled Eggs

I am huge fan of eggs. Meat, seafood, even vegetables I can do without a long time but eggs I need at least twice a week. The best thing about eggs is their versatility - scramble them, fry them, boil them, whisk them to add in desserts or casserole, use them to make batters and egg washes - basically you can pretty much do anything with them. And you know eggs are at their very best - at the time of breakfast. A hangover from the colonial times - but you have to admit they are the crown jewel of your breakfast table.

This post is quick, for breakfast on the go. Our times made for running and not for walking  and in these times cooking can be a trial. So the recipe is for finding flavor, even when you need to dash and run to work. It also can be used for a late brunch or quick snack at tea time. Basically it is a fool proof recipe for any meal time. I serve this with toast, fried sausages and a nice cup of English breakfast tea. You can also make a pot of coffee and fry some tomatoes. I dont like tomatoes by themselves so I leave them out of the mix but go ahead. It does add one more element for your breakfast table.

Ingredients:
4 eggs whisked
4 curry leaves sliced
1 small onion sliced
2 cloves of garlic chopped
half a green chilly chopped
1tsp cumin powder
1tsp coriander powder
salt to taste
Oil for cooking
1tbsp coriander leaves chopped

Method:
Heat oil. Fry curry leaves and onions. As they brown, add garlic and chilly. Cook for two minutes. The trick to this quick cook is to have the flame on high and stir onions constantly till they brown.
Add the spice powders.
Lower the flame. Pour in the eggs and scramble. Season and fold in the coriander leaves. Serve hot.

Thalassa

There was a post earlier of the myriad tastes of Goa but in the various details of travel, the individual sort of got lost in the telling. So, this post is my attempt to do justice to this place by the sea - Thalassa. And apologies in advance if I tend to wax lyrical for a few extra paragraphs. I visited the place with my sister. We had taken a few days to gallivant around Goa. On that particular day, we had left early in the morning to travel our way around North Goa. As my sister likes to say - we travelled from Aguarda to Ashwen in a 9 to 5 frame. It was exhausting and absolutely exhilirating. We basically biked through all these places  - me at the wheel and my sister at the back google maps at the ready. It was a huge accomplishment. I dont think I have found a place anywhere in India where it has been  easy for a couple of women to travel around by themselves. And this is what I loved about Goa. We saw forts and their breathtaking views, we saw beaches and lost count of the number, we strolled around Anjuna Market - the beads and strings thrumming slightly at the wind coming in from the beach below, we went on a boat ride right into the ocean and saw dolphins gliding in the ocean water.  In the middle of all that we braked for a glass of chilled Kokum soda and toasted chutney and vegetable sandwiches. By the time we made it back to the room and get dressed - we were suntanned and pleasantly tired. But nothing would make us change into comfy pyjamas and just sleep our way to the next day. 

The view from Chapora Fort, Vagator, Goa

So we got dressed and were off. The time we arrived the sun was already touching the water. We made our way through the cobbled path passing the small shop, doors named after Greek gods[they mispelled Poseidon] and an exhibition of seafood on offer today. Finally we came to the restaurant - square tables with wicker chairs. The staff was placing lit candles on the tables. There was a crowd already their eyes glued to the sunset on the other side. And that is when you realize that the place is set on a low cliff and all you can see for miles is the darkening sea. We were ecstatic. As soon as we sat down the candle was placed and menus handed to us. And there were some really good ones. My only regret is that we could not eat our way through the many selections on the menu.

What my sister loved was the vegetarian options in the menu. She is a hard core vegetarian and her mission in life is to find places that serve good options that is not meat. And that is one of the attractions of the place. We ordered Mushroom Saganaki and a shot of Ouzo for starters. The Ouzo was aniseed flavored and warmed your throat as you shot it down and muttered an Opa under your breath. It puts you in a good mood and prepares your palate for the meal to come. In the next fifteen minutes the saganaki is placed in front of you with crusty bread drizzled with olive oil. Ravenous after our all day outing we broke chunks of bread, dippped into the saganaki sauce  and literally gobbled it down. We followed it with spoonfuls of mushrooms and melted Feta. It was pretty darn good. The flavors - the combination of feta, chili, garlic, mushrooms and tomatoes - was so complex and delicious with toasty bread.

 The appetizer was followed by Veg Souvlaki for my sister and Chicken Gyros for myself. Neither of us have a huge appetite. We cannot just keep on eating and eating. For us small portions are all we can manage. And the plates that they give are enormous. The Veg Souvlaki came wrapped in foil with lemony potato wedges, herb salad, pita triangles and tzatziki. The souvlaki was tender skewers of marinated paneer, onions, peppers and tomatoes. Mixing with wedges and the crunch of the salad it was an absolutely gorgeous medley of tastes. The Gyros, on the other hand, was a heaped plate of lemon, oregano roasted chicken, pita bread, tomato and onion salad, fries and tzatziki as well. You spread a pita triangle with tzatziki, put some chicken on top and take a huge mouthful. The crunch of the bread, combined with the yoghurt-herb dip and the melt-in-your-mouth chicken - I will remember that taste for a long time. The dish of the evening was definitely the Tzatziki - this was a yoghurt dip flavored with dill, cucumber, garlic and pepper. It highlighted both the meals so well. We were just dipping our pita bread or our potatoes in the dip and savoring its fresh herby tastes.

The platters were huge especially for the both of us. We barely mangaed to finish the food - we were so utterly full and were in no position to order anything else. I know that the next time I am in town I am going back to the desserts that they have on offer. The moon was high in the air above the rustling coconut trees. The sea was dark and the wind was starting to cool around us. It was time to leave and put the evening into our permanent memory boxes. So book a flight a Goa and find this place in North Goa and enjoy the comforts of a Greek evening.

Location: Thalassa, Vagator Beach, North Goa

What to try: Everything mentioned aboved, Also try the spanakorizo, spanakopita on offer

Rating: 4.5/5

Street Style: Momos from Delhi

It rained last night. Finally, after a summer from one of Dante's circles of hell, the gods have been kind enough to let Hyderabad have an entire night of cooling rain. Although the cool is slowly vaporizing into a humidity, the first rains for this year will always remain a fond memory. For me, rains mean a hot cup of chai and reading a good book while it pours and thunders outside. In my childhood days, it would usually rain in the afternoon and almost immediately would be followed by a power cut. We would run around unplugging all the electrical equipments before running to the terrace and feeling the rain on your face. Then, of course I would find a secluded spot by the windows and read whichever book I was obsessed with at the time. As I got older juice or even bournvita turned into a nice cup of hot, brewed chai. 

Fast forward to the present. Once the rain was well underway and the chai was poured into the cup, hunger struck and with it cravings. Cold weather always reminds me of Momos with hot and sweet chilli sauce. And the best place to have them in India is on the streets of Delhi. And when Delhi is literally freezing around, all you need is a plate of momos, dip it in the chili sauce and let the warmth spread through your body. The momos themselves - soft wrapper which melts in your mouth giving way to lightly spiced cabbage or chicken filling - they hit your taste buds first before kicking chili around the back of your mouth. The first heat spreads though your throat, chest going all the up your nose which starts watering. And it makes you ecstatic. You move on to the next one and then the next until you realize that you have cleaned your plate. And your face is on fire. 

 That is where I have melded my childhood and the place where I am now. A hot cup of chai, a steaming plate of momos and the color burst of spicy sauce. From buttery softness to a punch of chili and finally the soothing touch of sweet. They form the perfect compliment to the storm outside. If you are in the vicinity of the capital, take a metro anywhere - Sarojini, Janpath, Hauz Khas, Karol Bagh, M Street - anywhere basically, you will see the vendor standing by the road. There will be steamers at the ready, sauce covered in plastic wrap and a stack of paper plates. Once you order your choice, the cook will open the lid, waving away the steam to reveal to white steaming pleated dough. He is generous - there will be at least six stacked on to the paper plate. He will then ladle the sauce around the momos and then hand you a hot plate. In the cold, with your collars turned up against the cold - the heat of the plate is calming. 

 Or you can sit at one of the stalls of Dilli Haat and order a couple of plates while you talk with your friends and upload pics into your Instagram account. Anywhere you go, you can be sure that you are going to have a plate of awesomeness. So if you live in Delhi, go have momos. If you are visiting Delhi, go have momos. Just plan a trip to Delhi anyway and go have momos. And if you feel inspired or nostalgic then come back and make a batch of your own. 

Street Smart: Aloo Tikki Chaat

I love standing by stalls - heat/rain - no barrier, just digging into whatever particular food that I was in the mood for that day. Panipuris, Chaat, Kachori Chaat, Pav Bhaji, Dahibara aludum, Vada pav, Dosa, Chuski, Momos, Chicken chops - there is nothing that you cannot find in the streets of India. You move from north to west to east and then down south - you will find variations of various food in its most deliciousness when you turn every corner. And you have your favorites in all those places. I mean you have to have jaleba from the corner of Chandni chowk[Delhi] when it is freshly fried and then dunked on to sugar syrup before being handed out to you. Or have Dahibara Aludum from Naya Sarak[Cuttack] and follow it up with ice golas to soothe your burning throat. And I could write entire posts on the multifarious street food from all corners of India.

 

 But, this is just the beginning. The paeans and odes to joy will follow in the wake of more blog posts. Bear with me when I do that. You know that I am justified. So coming back to this post - I am probably beginning with one of the easiest to make at home snacks or quick dish to served at a street food themed party. And it is delicious. And easy to make. Need I say more. The recipe for the matar curry is my beginning post for this blog. It is simple but remember - for this recipe you need to add one more whistle. This will give make your curry a more stewy version and perfect canvas to build your chat for the crowd. Check out the recipe at here.

 

Make your tikkis:
4 medium potatoes boiled
2tsp red chili powder
2tsp garam masala
2tsp cumin powder
salt
a handful of chopped coriander leaves
Oil for frying
Mash the potatoes. Add the rest of the ingredients. Mix everything together. Make small balls and then flatten it with your palms.
Heat oil in a frying pan. Fry tikkis till golden brown on both sides.

Assembling your Chaat:
Matar curry
Tikkis
3 medium onions sliced
2 lemon wedges
Coriander leaves chopped
Sev depending on how much you want[Haldiram's Aloo Bhujia is a good choice but check out your local shops for cool combinations]
Imli ki chutney
Put the curry at the bottom of the bowl. Add a tablespoon of chutney
Arrange the tikkis - maybe three to four per serving.
Put some onions on top.
Sprinkle lemon juice. Then sprinkle coriander leaves and sev.
Serve with bowls of lemon wedges, coriander leaves and sev for the guests to pile on when they want.

Vegetable Pulao

Somedays you just act on instinct. You just pull out ingredients from the fridge and start chopping and cutting randomly. Suddenly a dish starts to form on its own and you know it is good. Thats the thing about improvisation - you add this here and that there - and construct your own dishes making them taste good and impress everyone around you. Making pulaos is an art, you need to have just the right ingredients, the right flavors and the right techniques. And there can be disasters - oh yes they can be - but if you can get it right everything is good.

 This is not exactly a proper pulao. In fact, it is a cross between pulao and a fried rice. And to make things easier, you can make it in a rice cooker so you can just let it cook at the flick of a switch. This recipe is a celebration of the vegetables in the supermarket. It contains leeks, red and yellow bell peppers, carrots, mushrooms and cucumbers. And lets me clarify - the cucumber is for the raita that goes so well with this pulao. This contains some really mellow flavors making it perfect to have with any type of curry or sabzi with raita. This recipe is a good one to have in your repertoire when you have people over the dinner or a special Sunday lunch. You can add different vegetables like cauliflower when they are in season, beets, peas or even fry paneer[just repeat the mushroom process] and make a really hearty rice dish for a grand occasion.

Ingredients:
1 leek sliced
2 onions sliced
6 gloves garlic chopped
1 green chilly chopped
1 red bell peppers sliced
1 yellow bell peppers sliced
2 carrots sliced
6 green beans sliced
1 packet of button mushrooms sliced
1 and 1/4 cup rice
1tsp pepper
2tsp red chili powder
2tsp garam masala
salt to taste
Oil for cooking
Water for cooking rice
Juice of half a lemon
Coriander leaves chopped

Method:
Switch on your cooker. Add the oil and wait for two minutes.
Add the leek and onions and fry for 6 to 7 minutes. You dont need it browned just softened and infuded into the oil.
Add the garlic anc chilly. Cook for two minutes. Tip in all the vegetables and fold everything in.
Add the rice and sprinkle the pepper, red chili powder and garam masala. Fold in the rice. Add twice as much water. Cover with the lid and let it cook.
Toss the sliced mushrooms with red chili powder and garam masala. When the rice is done, heat the oil in a frying pan. Fry the mushrooms till browned.
Mix the mushrooms into the rice. Sprinkle lemon juice and a handful of chopped coriander leaves. 
Toss everything together and serve.

Leftover Takeover: Chicken Samosa

After the first re-heating, there are very few times that you want to go back for another helping of one paricular dish. And thats the time when you pull a rabbit out the hat and make something ingenious with the dish. Well, the author tries. This particular dish is not very ingenious but it is a tasty way to use up leftover chicken curry or masala and it certainly is a very good snack for evening tea. Vegetarians, stop right here.
I posted a recipe for chicken curry earlier which forms the basis for this dish. You can heat this up and vaporize all the water out of the curry. And make some dough for the curry to fill in to. If you are in the mood -  like I was - then you could make your dough from scratch. The recipe from Julie Sahni's Classic Indian Cooking gives excellent results. I am going to include the recipe here if you want to make your dough but otherwise you can buy store-bought samosa patti available in Spencer's or Big Bazaar. It cuts down your cooking time drastically and makes this recipe really leftover takeover. The trick is to get all your various dishes ready so as to assemble and fry your samosas quickly.

Samosa Dough:
1&3/4 cup flour
1/4 cup oil
1tbsp salt
1/2 cup water
Sift flour and salt together. Heat all the oil.
Make a hole in the flour. Add the oil. Mix it together with a fork. The oil will be too hot to handle otherwise. The mixture should resemble coarse crumbs.
Add the water slowly and knead it to a smooth dough.

Making Samosas:
Chicken Curry
Samosa dough
Chopped onions
Lemon wedges
Oil for frying
Chop the chicken into small pieces. Mix with chopped onions. Sprinkle the juice of lemon and fold everyting together.
If you are using samosa dough, make balls and roll out into rotis. Cut it in half. Fold the half circles into one side. Fill the cones with the filling. Seal the edges with water.
Heat oil in a pan. When the oil becomes smoky, add the samosas. The oil should sizzle in contact. If it does not, you need to let it heat up for a few minutes more. Fry till samosas are golden brown. Serve hot with red chili sauce and a nice cup of tea.

Quick Pasta

When it is midnight and you are hungry, you just grab whatever is on hand and make a quick snack. Or you put out pretty bowls and make a batch of quick and easy pasta. And trust me it always works. Thanks to the many imports into the country and the boom of online grocery shopping, we have come in touch with a lot of culinary inspirations that earlier were rare to be found. Also, the Indian palate has changed over the years. We no longer make do with gluggy pasta with lot of milk and cheese. Instead, there is parmesan to be sprinkled over, breadcrumbs to be added or a little mascarpone to be touched into the regular tomato sauce.
And thank God for that. I prefer a little garlic and chili sauteed in olive oil and spaghetti tossed through it and served with a cheese grated over the pasta. And in those hours of midnight, this little treat is all you need.

Ingredients:
Spaghetti as required
1 packet of mushroom chopped
4 cloves garlic chopped
1tbsp red chilli flakes
1tbsp oregano
pinch of salt and pepper
Parmesan cheese grated as required
Olive Oil as required
Method:
Bring a pot of salted water to boil. Add spaghetti as much as you require.
As the spaghetti cooks, heat olive oil. Fry garlic and red chili flakes.
Add mushrooms and fry. Sprinkle with oregano, salt and pepper. Cook for ten minutes until the mushrooms is all out of its water. If you like you can add tomatoes and cook for ten minutes more.
Remove a cup of water from the boiling pasta. Drain spaghetti.
Add the pasta water to the pot. Adjust seasonings. Toss the spaghetti through the sauce.
Remove from heat and mix it all the way through. Portion into bowls and then add a little cheese on top.

Chicken Curry

This post takes some time to write. Mostly because the non-veg preparation of this post has always been an issue for me. I get slightly squirmy around raw meat or fish especially the cleaning and cutting. Fish I cannot stand but seafood and meat - slightly better. The author has taken a lot of time to get over this issue to cook a proper dish of chicken curry.

 If there is any universal classic all around India it would be chicken curry. And every home has its own variation for their Sunday lunches or entertaining guests at home. I mean you have the spicy curries with curd and cream, the sweet and sour Western ones, the masala ones that have come out of my own home kitchen, the coconut milk and curry leaf flavored Southern specialties. There are so many versions that it boggles the mind. Mutton, beef, pork - they are regional but chicken - it really is universal.

I think for me the best chicken curry that I have had is my grandfather's chicken curry. My sister and me, we go over for Sunday lunches at my grandfather's place where there would be an entire kadhai full of chicken curry with hot dal and gobi pakoras cooked by my grandmother. We would have big thalis full of steamed rice, pakoras, dal, curry with salad and raita. My grandmother would be sitting right next to the both of us making sure that we would have second  helpings and possible thirds if we didnt protest on account of extremely distended stomach.
This post has come after a long series of kitchen trials. Chicken curry is not something that you get right on the first time. Not to discourage you, but to cook chicken to perfection takes a lot of practice. And that is what the author was involved in. Trying to hit upon the recipe that becomes a personal signature. And perhaps she has found it. For this recipe, make sure you get the spice paste right and follow the steps exactly as specified in the post. After that, you will be an expert on making chicken curry.

Marinating Chicken:
1kg boneless chicken legs
1 tub of yoghurt
1tbsp salt
1tbsp red chili powder
1tbsp turmeric.
Bring chicken to room temperature. Make incisions with a knife. This will help the marinate soak into the chicken.
Add the rest of the ingredients into the chicken and then mix everything together. Marinate for at least three hours.
Making spice paste:
Grind 3 medium onions, 9 cloves of garlic, 2 inch of ginger, 5 green chillies and a handful of mint leaves with 2 tbsp of water into a smooth paste.

Making the Curry:
5tbsp oil
1tsp cumin powder
3 cardamon smashed
6 cloves
1 bay leaf
2tbsp red chili powder
2tbsp coriander powder
2tbsp cumin powder
2tbsp kitchen king powder
2tbsp garam masala
salt to taste
coriander leaves for garnish
Heat oil. Splutter cumin, cardamom, cloves and bay. As the aromas release add the spice paste. If the paste needs more oil then add a little more. It takes around fifteen minutes to cook the paste. But go for twenty if you are not sure.
Add the marinated chicken along with the spice powders and the salt. Simmer the chicken for twenty minutes until all the masala is cooked out and the chicken is cooked through. Adjust your seasoning and spices. If the masala is sticking then add a little water. Check if the chicken is cooked all the way through. If the curry needs cook for a few minutes more. Add coriander leaves and mix it all the way through.

Kadhai Mushroom

Remember that episode in The Big Bang Theory - The Vegas Renormalization where Sheldon talks about the merits of Kadhai Paneer. It was folksy the way he bungled around the Indian words [ he might not object to the word folksy] but somehow this particular dish stuck with me. I have already made Kadhai Paneer in one other post. This post started out as a way of having mushrooms for dinner. Since the author had re-watched the episode a couple of days back, her unconscious well it had its own direction for this recipe.
For this recipe's unique flavor, you need to have two things - one sliced capsicum and the other its spice paste. After that all you need is some sliced mushrooms and onions and you are off to make a cracker of a dish which even Sheldon Cooper would think delicious enough to be enjoyed in his Fortress of Solitude [if he is not locked out that is]

Making the Spice Paste:
2 medium tomatoes chopped
1 small onion chopped
2 green chilly chopped
1tbsp of water.
Grind to make a smooth paste. I am making this with readymade ginger-garlic paste. If you are using fresh than add 1inch ginger and 6 cloves of garlic.

For the curry:
1 cinnamon stick
1tbsp of cumin
1bay leaf
1 medium onion sliced
2tbsp ginger-garlic paste
1/4cup of the paste made above
1 packet button mushrooms sliced
1 large capsicum sliced
2tsp red chili powder
2tsp cumin powder
2tsp coriander powder
a pinch of turmeric
2tbsp garam masala
salt to taste
2tbsp water
Oil for frying

Method:
Heat oil. When it is hot, splutter the spices. When they start to sizzle, add the sliced onion and brown. This on high heat takes around eight minutes.
Add the spice paste. Cook for three minutes. Add the ginger-garlic paste and cook the whole lot for ten-fifteen minutes. Add the spice powder except garam masala and a little water. Cook for five minutes.
Add mushrooms and fold everything in. The mushroom will need another ten minutes to cook. At this time also add the garam masala and the salt. If it is a little dry then add some water.
The final result needs to be the masala coating the mushroom. Adjust seasonings. Serve it with some hot rotis.

A Taste of Goa

This is going to be a long post on the food that I have had the chance to experience in Goa. Let me just say that I have finally found the perfect place where all forms of cuisine come together in a beautiful symphony. And, no I am not high right now. Lets look at the checklist shall we? Dreamy, sunscape - check. Beach and water - check. Beautiful churches and architecture - check. Awesome, delicious food - check. You can also check the tripadvisor site for some great options for your travel itinerary

The View from Fort Aguarda, Goa

It is cliched - I know but moonlit walk down the beach with water lapping your feet - is one of the most beautiful feeling you could experience. The hair was a mess at the end of it but appetite was rolling. And we stopped for a snack at one of the beach shacks. Yes, it was all candlelights, waves and hot, crispy potato skins.

Day 2: Took a bus down to Old Goa through quaint cottages and ferries moving busily on water. It stopped right in front of Basilica of Bom Jesus. My sister and I visited all the churches in the area from Se Cathedral to St. Augustine Ruins. And the walk had to end with authentic Goan Cuisine. So we went down NH-17 all the way to Martin's Corner at Colva.

This place is an institution and no trip to Goa is complete without it. You sit on comfortable armchairs while live music is being played. There are stands with the catches of the day on display. Lobster, squid, prawns, fish all on ice for your perusal. We went for squid for appetizer which was not that great. It was tough and the butter drowned any flavor that it could have. But, the highlight of the dinner was definitely the Pork vindaloo with steamed rice and the Chicken Cafreal. If you do not like pork, you can go for the chicken or the prawns. Either one of them are a good choice. The Vindaloo is almost ketchupy in taste with spice notes dancing on the tongue. And the Cafreal - words fail short in describing the taste of this dish. So definitely give it a go.

Day 3: This was the day of North Goa where we went from Fort Aguarda to Ashwen Beach all on a Honda Pleasure.  And after the steep climb to Chapora Fort and back with its breathtaking view it was time to put on a dress for a Greek night at Thalassa, Vagator Beach. 

And it was totally worth it. We began with a shot of Ouzo, a Greek aniseed flavored drink.  There is a procedure to this - you drink it bottoms up and then slap the table while saying Opa. The author scared a couple of diners but she felt really good. We ordered the Mushroom Saganaki - the combination of feta, tomato, garlic which was to die for. The main course was Veg Souvlaki and Chicken Gyros. The quantities are so huge that you really dont need dessert afterwards. The chicken flavored with lemon and oregano and served with pita chips, tzatziki[yoghurt and garlic dip with cucumbers] and fries. Oh the author struggled with her plate but she could not stop stuffing herself. The sea below and the full moon flitting between the coconut trees was the perfect accompaniment.

Day 4: This was all down to South Goa. With its gorgeous houses and white sand beaches - we did not want to come back. Unfortunately the author was vegetarian for the day so dinner ended up being mushroon Xacuti and Garlic Cheese Naan. So vegetarians dont worry - While Goa may be inclined heavily towards the meat loving there are some great options for you guys. Like Mickeys at Colva where you can have Korean Pot Rice and KungPao Paneer to accompany it. Or Claudi's Corner at Bogmalo Beach where the author had delicious Xacuti with Garlic Cheese Naan. The latter was a delicious discovery. The chesse is layered inside the naan and sprinkled on top for an all cheese effect. Having it with the spicy, coconuty Mushroom curry was a match made in heaven.
So finally - the verdict. Go forth and treat your tastebuds to one of the most delicious places in all of India. And you will be happy at the end of it whichever way you lean.

Aloo Posto

In an Oriya household - even the trult carnivorous ones - Tueday is a day of rest. It is the day when even the hardcore meat-eaters rest their laurels and settle down for vegetarian options. I do not actually know the origins of this austerity but from what I have been able to glean - Tuesday or Mangalbar is an equivalent of a sankrant day or a holy day. It is the day where satvik khana is the  that is food with no meat or egg or onions and garlic. I know that in our household, even red chili powder is considered to be in line of with non-vegetarian. Slightly crazy I know, but Indian culture and its cooking is defined by this unique quirkiness [and that is intended as an affectionate compliment].

 Luckily for me, my mother and my aunts have perfected the art of delicious cooking inspite of the ban. And their secret ingredient is - Posto or poppy seeds. The seeds are soaked in water all night and the next morning grinded into a paste that is still laced with some of the unblended seeds. That gives this dish its characteristic texture. Although it time-pressed, you can skip the overnight step but it is advisable that you soak it for at least two to three hours. This recipe has been worked at by my mother over the years and I can say that it has reached the pinnacle of its glory. Its versatility allows it to be eaten with anything - rotis, rice and dal, puris, paranthas and even toast. So you can make this dish with whatever you fancy. And you would be amazed at its cooking time. All you have to do is to take some time to boil your potatoes.

 

Ingredients:
3 medium potatoes, boiled
1/2 cup poppy seeds soaked in water
2 medium tomatoes
2tbsp cashewnuts
2tbsp nigella seeds or kalonji or kala jeera
2 green chillies, slitted
1tbsp turmeric
Salt to taste
3tbsp water
2tbsp oil for cooking

Method:
Make a paste with poppy seeds in water, tomatoes and cashewnuts. Dont worry of the little seeds that do not blend. It adds flavor. Keep your boiled potatoes ready.
Heat oil. When it is hot so you can see a line of smoke , add the spice paste. Fry for ten minutes.
Add a green chilly and turmeric. When the masala starts to stick, add the boiled potatoes and a little water. Fold in for five minutes.
Add the nigella seeds, the green chilly and salt to your taste. Cook for five minutes till all the masala has blended in.
I served this with hot matar puris which is a good combination for this subtle, slightly sweet, slightly hot curry.

Leftover Takeover: Open Faced Kebab Rolls

Living in Hyderabad means you get used to having awesome melt-in-the-mouth kebabs. You have to be really bad at cooking or eat at certain food courts to get kebabs dry and hard around this place. And no I am not going to name them. But, as a whole, there are some spectacular food places around the twin cities of Hyderabad and Secunderabad and note to self: a review of Paradise to be written in the future. As it is usually is in our own Hindustan, the tiny little joints with slightly shady lighting and questionable cutlery are the best places to eat. During my tenure here, I have found many such gems with food with flavors that leave a indelible impression on your memory.

 

We have gotten off the topic. It was Friday movie night - we ended up ordering Murgh Malai Kebabs and Tangdi Kebab for our viewing of 2 States [good movie - go watch it if you have the time]. The thing with food in Hyderabad - you get a lot of it. The first time I had a meal in this place there was a mountain of rice to go with the limitless amount of curry, sambar and rasam at one setting. So, this takeaway was no different. We had a lot of kebabs and there was still a lot of it leftover. And I had with me a block to good Kodai Triple Layer cheese which trusts me is homegrown in its goodness. This particular cheese is available at larger chains like Auchan[Somajiguda/Banjara Hills Road no.3],Godrej Nature Groceries,Q-Mart[Road no.3, Banjara Hills] or HyperCity way out in Inorbit Mall. If you are living around these areas or can find the time to go to Kodaikanal, get your hands on this cheese. It is a good melting cheese that works well in French onion soups, grilled cheese, sandwiches, pizzas, white sauces for pastas etc. I used it for Breakfast today to make egg-in-a-hole sandwich with pieces of cheese in the middle.

But coming back to leftovers. It is so much fun to work with something cooked and adding stuff that will make for a delicious dinner. Sometimes a biryani is a biryani is a biryani. But, other times you can chop the chicken, toss some vegetables and make a rice salad with the kachumber as a yoghurt dressing. Or cutting up bits of vegetables to make fritters or filling for gozleme. This particular version takes its inspiration from the Mexican Taco and the Indian rolls or frankie if you will. The dough for the maida roti can be found in one of my other post. Except when you fry for the other recipe, here you only bake it in a tawa like you do a roti. The open nature of the roll makes it easier to prepare and you can have dinner in a matter of minutes. Also, this is a good recipe for a quick appetizer for a party so you can relax and enjoy a martini with your guests. Just order some kebabs, make the rotis in advance and you are good to go.

 

Ingredients:
Leftover takeaway kebabs of your choice.
Mint chutney
1 medium thinly sliced
1/2 cup Kodai Triple Layer Cheese grated
Red chili sauce
Maida rotis.

Assembly:
Make balls out of the maida dough. Roll into small puri-size rounds.
Heat tawa. Cook the rotis three minutes on each side.
Lay out the rotis on the plate.
Chop the kebabs into small dices. Grate your cheese and slice onions.
Spread mint chutney on the rotis. Place onions. Add the meat and finally sprinkle cheese on top.
According to my friend it tastes better with a little red chili sauce. So spray on some on your rolls before taking it out of the kitchen. Serve it on a giant platter and let friends and family have their way around with it.

QuickSmart Egg Curry

I love egg curry. It is my go to comfort curry whether I am having a bad day and need a pick me up or when it is one of lazy days when I can leisurely whip up a tasty curry, make some fried rice and toss in a couple of fritters while I am at it. I learnt to make egg curry from my grandmother actually. It was one of those days after school when she was minding me and my sister and to make sure that we stayed out trouble showed us how to make this particular dish. Her curries would always begin with caramelizing a little bit of sugar and then tossing in jeera and onions so as to make a slightly sweet and very savory curry to go with hot rice, dal and karela sabzi that she would have prepared earlier. It is one of my favorite memories of her - standing by the window patiently, framed in the afternoon light, as she guided us through the step by step process of cooking.

So returning to the recipe at hand, this was first sampled in the heartland of Kerala as a breakfast treat. The friend I was staying with - her mother had made idiappams and mutta curry which basically meant stringhopper idlis with egg curry. After that, I had the chance to sample it when this friend attempted to recreate it later. And it was delicious. This recipe is an adapation of the tastes that remain in the memory and cause incredible cravings months later.

Ingredients:
2 boiled eggs
1 large onion sliced
1inch ginger chopped
6 cloves garlic chopped
2 green chillies chopped
8 curry leaves
4tbsp tomato puree*
1tsp red chili powder
1tsp cumin powder
1tsp coriander powder
1tsp kitchen king powder
1tsp garam masala
 salt to taste
1/2 cup coconut milk
4tbsp water
Oil for cooking

Method:
Boil eggs for twelve minutes.
Heat oil in a saucepan. Add curry leaves. Be careful as they splatter. Fry onions till light brown - this should take a few minutes. Sprinkle ginger, garlic and one chopped green chilly. Cook for four minutes.
Add the tomato puree, the other chopped chilli, salt, red chili, coriander, cumin and kitchen king powders. Cook for a few minutes. Add a little bit of water so as get a smooth consistency.
Remove from heat and add coconut milk and water. Sprinkle garam masala. Adjust seasonings. The curry should be a thick soupy consistency by now. Add the egg and fold in. Serve hot with rice, rotis or pretty much anything that you choose.

Kothu Parotta from Azad

For a foodie to be in India is one of the greatest delights. The spice, the diversity, the colors - everything is amazing. I mean at one particular time you can have spicy, tangy pani puris, steamed momos, kulchas with chana masala, aloo tikki chat, samosas with imli ka chutney, dosas with creamy chutney  and my mouth is watering at the thought of all of them on my table right now. The street food that us Indian have managed is simply mind blowing. As a seasoned street foodie in the sub continent I thought I had tried it all - from the northern capital of Delhi to the southern city of Chennai. That was of course before Trivandrum and Kothu Parotta.

The View from the Kovalam lighthouse, Kovalam Beach

Last week, I had a whirlwind tour of Kerala touching down in Trivandrum before finishing off with the great Mallu wedding up noth in Trisshur. The capital of Kerala has its own unique style of food from spicy chargrilled meats to pure veg lunches to very interesting ice-cream combinations. But, as my friend had put it, the best Mallu food is the one made by home cooks.
And indeed it is true. I have had the good fortune to dine with four great families with food that had been so different from what I have previously encountered. I mean chicken curry with idlis, idiappams[string hoppers] with egg curry in coconut milk, hot appam and stew, puttu and kadala curry, chicken roast, parippu - words never before heard and now words never to be forgotten. But, nothing the author sampled, came close to this particular street food.

 From the time the trip was conceptualized, the author's local friend Sulfia Santhosh talked up Azad and Kothu Parotta. You have to have kothu parotta, it is my favorited takeaway food of all times. And I was like really, really??!! The days in Trivandrum were spent visiting beaches, local sights and good home cooked food. But this particular food seemed more of a concept than a reality. And then on the last day, there it was on her plate for a late dinner. You know that scene in The Pink Panther where Clusseau has his epiphanic hamburger. The part where they is violin music and voices going hallelujah. For the author is was something like that. The Kothu Parotta is a mixture of chopped kerala parotta, scrambled eggs, spicy chicken curry, chillies, curry leaves. For me, it was a taste of Kerala in one big plate. And lots of servings. This particular plate is from Azad which is a local sight in itself in Trivandrum. Miss the sadya, miss the beef fry, miss the appam and stew but do not miss the Kothu Parotta from Azad. And have lots while you are at it. Because when you are miles away you will definitely crave the spice, the moorish parotta bits and the egg that gives an underlying texture and flavor.  If I were judging this it would be perfect ten - hell I'll break the rules and give it a 15 out of 10. It is that good.

Location: Azad Restaurant, Trivandrum [For directions, go here]
What to try: Kothu Parotta hands down.
Rating: 4.7/5

Loveofmylife: #Spot13

An Oriya lunch: Rice, Dal and Alu bharta

Cooking Classics: Garlic Butter Naan

My earliest memory of eating naan is my uncle and aunt's anniversary. As a treat they had taken all of us children to the dinner at the most luxurious hotel in my hometown of Cuttack - Hotel Akbari. I remember as a kid I was so excited throughout the entire time. My cousin and me were giggling the entire time before the food was served. My uncle is a connoisseur and he has a knack a ordering just the right thing in any restaurant. So we had an assortment of food that kept coming in. Much of what we ate baffles my recollection, but I do remember the Naan and the spicy Murgh makhani that accompanied. From that time onwards, this particular bread has become my favorite to have at special occasion. As a child, the making of this bread was fascinating to me. The kind of awe you get when you first see techniques of smoking or sousvide or even poaching and you are curious to find out its mechanism.Then of course the author grew up and figured out the process behind the making of this bread. And the revelation was very satisfying to her cooking spirit. The making of this bread took a lot of tries and a lot of patience in the test kitchen but finally I think I have hit upon the perfect recipe.

 The second memory - the current one - that inspired the current making of this recipe was the one of the episode of My Kitchen Rules. Four years ago, the author in search of cooking shows like Top Chef came upon two other shows that have had a great impact on her cooking inspiration and skill. One of them was the aforementioned show. Though the quality has come down over the years, it still is a good place to find the next new inspiration. And recently in a showdown round one of the teams made butter chicken, dal and tried to make their own naan. And the author decided to finally make her memories a reality. Making bread is a science. You need to adhere to certain measurements and certain procedures in order to make the most crispy and flaky bread. So in this particular recipe I urge you to follow the recipe to the tee for the first time. Once, you have the hang of the process, you can make your own adjustments and your own flavor combinations. So, good luck.

Ingredients:
2 cups of flour
1tsp salt
1tsp baking powder
1tbsp sugar
1tsp yeast
1/2 cup warm water
1/2 cup youghurt
1/2 cup milk
1tbsp butter
3 cloves garlic chopped

Method:
First get your mise-en-place ready. First mix the yeast with warm water and keep it aside for half an hour.  When you are ready to make your dough, mix the dry ingredients together - the flour, salt, baking powder and sugar.
In a separate bowl mix the yoghurt and the milk. Add it to the flour and then add the yeast mix. Mix everything together until a sticky dough forms.
Remove the dough from the bowl and then knead it for five to eight minutes until a smooth dough forms. Remember, the kneading is important. Once the dough is done, put it back on the bowl and then cover with a wet towel. Rest for 2 hours. If you are making this for dinner, make this in the afternoon so the dough is ready by that time.
When you are ready to roll out the dough, chop some garlic and then mix it with the butter.
Dust the surface with flour. Make balls from the dough and roll out into your desired shape - circle or triangles. Rub one side with water and put that side into a hot pan. When the surface starts to bubble, turn it over.
When the naan has nice black spots, brush it with the garlic butter. Turn it over and serve it with a nice veg tikka masala or butter chicken. Serve hot. 

Egg Curry with Green beans and Coconut Milk

Pan frying eggs is a lot of fun. Oh, there are so many childhood memories of mom frying snowy white eggs in oil and watching the skin splitting to form that golden color. And the later taste of curry and rice with fried papad and slices of cucumber. This particular egg curry has become something of a signature for my mom. The fried boiled egg, the grinding of cashew with tomatoes and lightly spiced - all come together to form a beautiful curry. Every time I am home, this curry has to be on the menu at least once a week.

The idea for my version began a week back with a craving for that fried eggs. And strangely for crunchy green beans. The idea kept rolling around my head until a proper dish could be constructed resulting in a spicy as well as creamy curry reminiscent of mom's yet a little different so as to incorporate my crazy ideas. The frying I have kept because I love the texture it adds to the eggs. And the coconut milk takes the role of creaminess that cashews do for the original. Damn, writing this has given me the serious craving for making the original.

This technique comes from the eastern part of India particularly in Bengal and Odisha. Sometimes there is panch phoran involved and sometimes its just mustard seeds. I think my grandmother caramelizes some sugar before frying the onions. So this recipe can be a take on the traditional cuisine and be a tangential to the series of posts on Oriya Cuisine. Try this out on a lazy Saturday evening when you are in the mood to make some spicy curry and rice.

Ingredients:
2 eggs, boiled
1 medium and 2 small onion sliced
2 green chillies
3 cloves garlic coarsely chopped
2 medium tomatoes sliced
1 tsp red chili powder
1 tsp turmeric
1 tsp kitchen king powder
1 tsp coriander powder
1 tsp garam masala
5-6 green beans cut into halves
1/2 cup coconut milk
3 tbsp water
SaltOil for frying and cooking[4 tbsp]

Method:
Boil eggs for ten minutes. Peel skin and dry.
Heat oil to a smoking point. Add the eggs to the oil. There should be sizzle when it hits the oil. Fry till both the sides are golden brown. Remove.
Add the onion slices and 1 cut chilly. Fry till the onions are lightly browned. Sprinkle with garlic. Cook for three minutes.
Add the tomatoes and a pinch of salt. Cook till the tomatoes mash into the onions. That should be for ten minutes. Sprinkle with red chili powder, turmeric, coriander and kitchen king powder. Add the green beans as well. Season. Cook for two more minutes.
Add the coconut milk and water. Sprinkle the garam masala and simmer. Half the eggs and then add to the curry. Serve hot.

Garlic Chili Prawns at Nanking's

Once upon a time, the author loved seafood. She would litter the table with broken shells and claws all clean of meat and rejoice at the extensive sacrifice. Then the days descended when she hated the very sight of them. Even to this day, the smell of fish - raw, cooked or otherwise - makes her nauseous. But, then one day, she awoke to a new awareness. Perhaps its her exposure to all the cooking shows that she watches [Top chef, Hell's Kitchen, Masterchef Australia, My Kitchen Rules-you name it] which have made her more open - minded. So she went ahead and became bold. Prawns was the first on the menu.

Nanking is an institution in Hyderabad. Even on a Monday, there will people lined up in front of its doors waiting for a table to clear. This particular day was no different. The author made a deliberate attempt to arrive early so as to find a table easily. The order was huge. Its Chinese food, you can never order too much and if you do, the takeaway tastes even better next day. And Nanking serves out generous proportions. So among the order placed was a dish of prawns swathed in a nice chilli and garlic sauce. The marinade had given the prawns an almost meatiness. When it came to the table, the fragrance was unbelievable. The author almost jumped onto the plate with her fork and started cutting out chunks to satisfy her new found tastes. The spicyness of the chilli, garlic coupled with the soy and coriander root was deliciously coupled with the blank canvas of the prawns. Almost near perfect. But that is the specialty of the restaurant. Its Chinese food is familiar with none of the Indo-Chinese flavors that masquerade as the original. And, the quality is comforting. So, go ahead and give it a try

Location: Nanking, Park Lane Secunderabad
What to try: Garlic chili prawns, Fried chicken, Egg rolls, and most of the main course[non-veg]
Rating: 4/5

Monday Khichdi

In one other post I talked about cheat's khichdi which can be made by throwing ingredients into the rice cooker and then letting it simmer till done. This post is about something a little more time consuming - in the sense that you need to fry some of the ingredients before letting the pressure cooker do its work. The recipe is a sookha preparation which when done comes somewhere between khichdi and a pulao. It is adapted from this amazing post from The New York Times.
The everyday life leaves little time for flavor. I mean when you are back home after a hard day's work, do you really want spend more than even an hour on cooking, developing depths of flavor, making sure that it is cooked to perfection and all the details are taken care of. On an average night, you are just happy to throw frozen dinners into a microwave and push buttons. Don't get me wrong - frozen dinners have their own merits but taking that little time - oh boy does it work. This recipe can be done on a  Monday so you can utilize your leftover Sunday curries. Also, when you chop onions and chillies, keep some aside for a quick Monday night supper.

Ingredients:
2 tsp mustard seeds
2 tsp cumin seeds
1 bay leaf
1 dried red chillies
1 medium onions sliced
1 chilly chopped
1 tsp turmeric
1 tsp kitchen king powder
salt to taste
1/2 cup massoor dal
1 cup rice
1 tsp ghee
oil for frying
water as required
Method:
Wash and soak the rice and dal while you get the ingredients ready.
Heat oil in a pressure cooker. Add the red chilly and bay. As it sizzles, add the cumin and mustard seeds. Let it splutter.
Add the onion, chillies. Fry till the onions are slightly golden and the tomatoes are a little squishy. Sprinkle salt, turmeric and kitchen king powder.
Fold in the rice and dal and fry for a minute till everything is mixed it together. Add four and half cups of water and a little bit of ghee.
Put the cover of the pressure cooker. Cook for two whistles. Serve piping hot with whichever curry is at hand.