Archive | December, 2013

Kidney beans and Brown rice

31 Dec

Usually we tend to cook a little rice and dal for lunch, so we can work during the day without spending too much time cooking. Today though, we had very little brown rice and had been eating a lot of Dal Makhani for the last 2 days, so I was pretty fed up of Dal. I did have some left over kidney beans though and remember having seen salads in Whole Foods which used these two. So after a little bit of Googling I found a simple, healthy recipe using both of them.

Largely I followed what the blogger there said except for a few changes. Here they are:

– The kidney beans was boiled. Still crunchy, but definitely cooked. Eating it completely raw would not be very nice at all.

– I use canola oil all the time, after a course I did on nutrition revealed that canola was the best of the lot. I forget what exactly it was, but I had done my research that time.

– I didnt have green onion so I used white onion instead.

Added a few mixed nuts as a side dish. A very very good recipe and one that I will make some day again 🙂


Lemony Red Chilly Chutney

30 Dec

This one was 100% Dinesh. It tasted unbelievably good :). He used this link as a reference. The only thing is that we don’t get those Indian lemons here, we just get huge huge ones which are not worth the money. So we use citric acid mixed with water as a substitute. It’s quite spicy but with an awesome lemon tang at the end.

Rava Dosa

30 Dec

So this was something that I wanted to try out for a long time. The recipe is almost completely taken from here. Just a few things to remember.

– You don’t HAVE to pour it from the outside to the inside to get holes. You can go in to out as well, the natural texture of the rava will cause the holes to automatically appear.

– To make the Dosa crispier keep the flame on the gas high and be a little patient while turning it over. When you try and turn it, it should come off the pan immediately without you having to poke and prod it in different places. Doing so will ensure that you get the perfect crispiness.

– Eat this as hot as you can. We ended up eating it cold and it became a little rubbery. Eating it hot will ensure that it’s crisp.

– Eat it with coconut chutney and Dinesh’s awesome lemon-red chilly chutney.

– If you’d like you can add onions to the mix as well before you start pouring the dosa out. That will make it Onion Rava Dosa. Add Potatoes to it and it becomes Onion Rava Masala Dosa. The amount of money people charge for this is insanely high. I wonder how much I’d charge if I became a cook.

Coffee flavored cookies

28 Dec

Dinesh liked these a lot but I didn’t like them too much. Maybe it was because we added raw coffee powder instead of coffee liquid and I kept getting coffee flakes on my tongue instead. Everything else was quite nice and oats do give the cookie a slightly crunchier feel than usual. Oh well 😀

Dal Makhani

28 Dec

Lifted straight from the famous Sanjeev Kapoor’s website. Tastes quite good, although I do miss no onions in it. Secondly make sure that the amount of black urad dal is atleast double that of the rajma (kidney beans) else you can hardly taste the black dal – which really is the essence of Dal Makhani. I accidentally added an equal amount of rajma and er..

Also remember that when you soak beans overnight in water, it just absorbs all the water and bloats to twice its size. We now have enough dal to last us for er 3 days. Sheesh 😀

Alu Bhajias

28 Dec

I had half a raw potato in the fridge and suddenly thought of this one. I do have a lot of Mom’s genes you know ;). Making Bhajias is quite easy.

1. Mix some besan with water, salt and chilly powder to form a thickish batter, similar to Step 1 in the Corn Fritter recipe.

2. Slice potatoes into really really thin circular slices. If you have some sort of slicing machine it’s easier. Knives work but they’re not ideal and your slices end up coming out unevenly.

3. Let the batter soak for around 10-15 minutes so the besan soaks well. I’m not sure what real benefit this has – must ask Mom.

4. Heat some oil in a pan. Don’t overheat the oil, else it’ll cause the Bhajias to turn brown. Dip the potato slices into the batter, coat both sides nicely so that the potato can no longer be seen.

5. Drop gently into the oil and fry until dark yellow to a very light brown (not dark) on both sides. Keep regulating the heat so you get the colour that you want. Note that as you fry more and more the oil uses its heat to cook the bhajias, so you need to keep increasing the heat from time to time.

That’s it – serve with sauce :). You can make Bhajias with any vegetable really.

Pickled Cucumbers

28 Dec

It’s pretty nice this one, if you’ve run out of lime pickle. I took this recipe from here pretty much as it is. I’m guessing you can do it with any vegetables – not just cucumbers. Just make sure you let all the spices be absorbed by the vegetables that you are marinating.