Archive | May, 2016

Gobi Corn Masala

22 May

This one was inspired by this recipe here. It came out really really well, and I actually loved it. That’s rare. I mean, most of my cooking is okay, not wonderful.. but this one came out really nicely.

The best way to cook this is to follow what the lady in the video does (of whom I am a massive massive fan :)). There’s a few tweaks I made though.

I didn’t have peas but had a lot of frozen corn instead. Since the texture of peas and corn is very similar, I just substituted corn for peas. So if you don’t like corn, stick to frozen peas like the original recipe suggests. I do think its useful to know substitutes though, that way you can use what you have at home without running to the market.

Also I still haven’t bought my whole cumin seeds, so have to use the ground cumin-pepper powder that Mom gave me when I went home earlier this year.

I never use a lot of oil/ghee to be honest, but I used a little more than I normally use, just to see the powder actually separate from the oil before adding the vegetables to the gravy.

Also, didn’t have corriander to garnish it at the end, so skipped that. Really nice veggie though, ate it with rice in the night and ate up the vegetable as it is, which I’m not a big fan of … unless I have to 🙂

Do make this sometime.


Tomato Kadi

18 May

Ooh this one was nice :).. came out really well. Copied from here largely. Some minor changes/mistakes:

I didn’t have any cumin or methi, so had to use ground powder for cumin, and no methi at all. I used a little ginger-garlic paste to grind with the tomato puree. Used jalapenos instead of the Indian chillies.

Also, I ground the besan and removed most of its lumps, but when adding more water.. some of the lumps came back together and formed fat clumps of besan, which I couldn’t crush evenly. So make sure they are all crushed outside, before you add it to the pan on the stove.

Lastly, its a good idea to cover the pan, as tomato puree splutters while boiling. A bit of liquid spluttered and hit me in the eye while cooking. No harm done, just wash your face with cold water immediately :). But er… better avoided.

Alu Simla

18 May

Back posting after a loooooongg time and the plan is to start cooking new things again, since I seem to have started to enjoy cooking again these days :). Of course, I’ve been cooking all this time I didn’t post – but it was all the old stuff that I already know how to make.

The aim now is to search for things that people have made, that I also like and try and make those. My primary channel for reference is that of a very simple kind-sounding aunty here. Last week, I made Alu – Simla, which turned out quite well. Of course, I tweaked the recipe as usual so I could do things more easily.

Largely I followed this recipe, but here were a few things I changed to save time and er coz I didn’t have some of the ingredients… 😉

Frying the potatoes takes way way too long. So I boiled them in hot water instead for a few minutes to soften them, drained the water and then threw them into a frying pan. Of course, I accidentally kept it for a bit too long and the potatoes hence got too soft. So take those out a bit soon, it’ll be tastier.

The chopped tomatoes also stayed a bit too long in the pan, and became a little stringy.. which I don’t like. So the moment you see tomatoes starting to lose their shape, turn the gas off.

Also, since I didn’t have coriander but parsley instead, I used that for garnishing. This was a terrible experiment, since parsley doesn’t necessarily go very well with Indian cooking as it turns out, and the taste is too distinct.. and it gives out a funny smell too. By itself, parsley is great… just not with potatoes and capsicum 🙂

So, I mean.. it turned out okay, but not as nice as I’d have hoped. Oh well.