I Can Cook -- SO can YOU

Hi All

Am Back with my cooking expedition for last week. Am sure my bro has picked on blogging about cooking on a daily basis. If you are not getting his blog, become my follower on my blog and you can access him as well.

So what's Cooking or got Cooked last weekend. 

GOBI Manchurian -- am not kidding, it came out absolutely brilliantly. Its extremely easy to make, easy on the tummy and trust me please grind the spices -- don't use the Ginger Garlic paste.

Have tried to link you to the website from where I picked the recipe --

http://www.recipesindian.com/indian_recipes/indian_vegetarian_recipes/Gobi-Manchurian.html

Tips from Chef Priyesh -- Please deep fry the GOBI and add enough water if you want more gravy or use a medium GOBI to the contents mentioned in the recipe.

The second try was a disaster -- The all favourite Iyengar Aaruchutte Sambhar

Took the main ingredients from mom over the phone. Take Dhania, Red Chillies and Groundnut Dal and fry in oil till they are red -- Not Black (It tastes ok when black too :) ). The let it cool and grind it to powder in your mixie. 

Then follow the usual way of making sambhar and when you add the standard dal to the sambhar add the powder as well. The cue I missed is to add grated coconut to the powder and whip a bit to mix it before adding, instead added the grated coconut to the sambhar directly. What a sham -- coconut floating on the top. Then I forget I did not have rice flour at home to add to the sambhar to make it thick, So we landed having Aaruchutte Rasam.

I Pity my wife. But then by the evening I got the the rice flour and reinvented the sambhar and it was great. Mom i can take you on now to make great sambhar.

Keep watching this space. Probably no inventions for a few days as I am on the verge to take on the GM diet.

Lean, mean and a better chef.

I can Cook -- So can You

Hi All

This blog is all about the weekend and the two dishes i tried. You may be wondering why am cooking especially on the weekends, when am just married. The reasons are simple and few, one I Love to cook, second its an unconditional understanding that I put my hand's on cooking in the weekend, giving Rekha a bit of rest.

So here I am -- Saturday cooked the all easy -- Iyengar style Paruppu Sambhar, the old Grandmother's Recipe. Am not specifying the way to cook this as its extremely easy. The second dish i really cooked was the ever famous Paneer Butter Masala. Took the recipe from a website, but used my style to it and took the tough part to cook it. For all the men, trust me its easy to make, you kill time on the weekend and cooking helps you to get a bit away from drinking as well :).

So here you with the recipe.

1 - 2 Onion's based on the size

4 - 5 Tomatoes based on the size

1 fresh or dried Ginger

10 pieces of Garlic

Lavang Patte

Cloves

Jeera

Method:

Crush the garlic, ginger, lavang patte and cloves by hand and keep grinding it till it becomes a paste or alternatively ginger garlic paste (I prefer grinding it by hand). Take some butter and place in a pan. As the butter melts add the paste and the cut onions and fry it on low flame, till the onions are light brown. Now add the cut tomatoes in the pan and continue frying till the onions become a little more browner. Switch of the pan and allow the ingredients to cool for 15 minutes. Then move the ingredients to a mixie and add water to the mix till it becomes a little consistent. Now place the liquid into the same pan and keep stirring for 20 Minutes on sim / low flame. Remember the paneer needs to be added before you start to stir.

I prefer to mod the paneer and add it to the mix, if you wish, you can fry the paneer in oil earlier and add it to the mix. Add salt to your taste while stirring. 

Your Paneer Butter Masala is ready to eat.

Now a bit of cricket as well. I have started to believe that this cricket team now has the impetus to become the No.1 Side in world cricket after their dissemination of the Black Caps.

Adios for now, keep watching this space.