Storm in a cup

Hello,


The reliable weather app on my phone comes with a neat option of adding themes. Barring Christmas time, the theme constantly reigning on this app is 'Cups of beverage' (no guesses why it's my favourite!)

Anyway today Abu Dhabi has a prediction for overcast skies; one look at the pic had me thinking  "Storm in a Cup"! Okay, it's was not exactly raining in the cup, but the rains finally lashing in my home-city this week, I'm allowed to be moony over it😆

I feel all this babble is certainly, the product of an over-imaginative mind teemed with gingery steam wafting from my Manchurian ball gravy😍

On my menu today is Chinese - Egg Fried rice with Vegetable Manchurian gravy.

Have been through many recipes for making Vegetable Manchurian; but some years ago, I found myself run out of cornflour (actually just about 2 tsp left, which is not enough for the Manchurian ball dough) Whilst the rest of the ingredients were all staring at me in their chopped-diced-julienned glory.

Raiding my kitchen, I found flours of various degrees, but fearing their nature to make the Manchurian balls lumpy, rejected them all. Chancing upon left-over brown bread slices, my grey cells went into over-drive, we do use bread in making East-Indian Prawn Kebabs, so why not try it for the Manchurian balls! They merge seamlessly & barely leave a taste trial. As they say, "And the rest was history", never went back to using cornflour for making Manchurian balls; since the outcome was form-holding yet, melt-in-the-mouth consistency Manchurian balls.

RECIPE:

Time taken:

Serves:

Method:

1) You need a bowlful of finely chopped cabbage, carrots, beans & green chillies (decide the quantity of each as per your taste). Add 1tsp ginger-garlic paste, pinch of salt, 1tsp of Soy sauce, 1/2 tsp chilli pd and let the vegetables sweat for about 15-20 mins.

2) The residual juice at the end will be sufficient to soften & mix 2-3 brown bread slices thoroughly. The mixture should be firm enough to form a ball without disintegrating when fried. If the mixture is too wet, add more bread slice or if too dense, add a tsp of chili sauce.

3) Using a spoon or your hands scoop small balls of the mixture. Deep-fry all the balls, to a crisp brown. Keep aside.

4) In a pan heat 1 tbsp of oil, saute in 2 finely sliced spring onion bulbs (keep the green stem aside), 2-3 chopped garlic cloves, 2 chopped green chillies. Keep ready about 2 tsp of cornflour dissolved in 1/4 cup of water. Add to the pan 1 tbsp of tomatoe ketchup, 1 tsp of hot chili sauce, 1 tsp of soy sauce, pour in the cornflour solution & stir well. Add about 1/2 cup of water & bring to a boil, by which time the gravy will thicken, put off the flame. Sprinkle 1/2 tsp of pepper pd & sliced green stem of the spring onion.

5) Plonk in the fried Manchurian balls; after a few minutes they may swell in size, absorping some gravy. serve it with fried rice or noodles.

My Fried Rice is ready too, just added a dash of schezwan sauce this time for a good measure; all set to tuck in my lunch.

And oh this is a screen-shot of my weather app, which started all the discussion😜

I was somewhat right, Storm in a cup!!!

Do drop in your feedback/comments, would love to hear from you.

Cheers!!!

Note - We have a new Address!!

Hello folks,


Please note the change in the url for this blog -

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do change your 'Favourites' settings accordingly.


Cheers!!!

Of Vampire & Werewolves

Hello,

I'm strictly a Crime-Fiction reader, straying occasionally to Science fiction or Management books.

Hence, I was shocked to find Twilight saga interesting read. Not that I care for romance novels. In my teens was happy to skip the whole 'Mills & Boons' series for my Nancy Drew, Hardy Boys, P.G. Wodehouse, Alfred Hitchcock. My approval of the 'vampire romance' is purely the evocative writing style of Ms Meyer, and maybe I'm finally warming a bit to romance stuff (a big maybe)

So, why am I rambling about my book interests? Simple cause past few days I have been voraciously reading. Twilight was the last book I put down, so obviously the characters are still swimming in my head.

Reading not only helps me un-wind, it is an addiction - I have to read something even tiny bit daily. But my current rampage was owing to rousing some inspiration against my "Writer's block". Since it's my first time, don't know if should be rejoicing (of experiencing something so notoriously thrilling) or be frustrated to have thrashed 4 post for of lack coherency.

Fingers crossed this one sees the daylight of publishing.

I'm picking the most simplest of dishes to highlight today - Fruit Custard.

A no-brainer really with ready Custard powder making it ridiculously simple; but I admit my first times making it, had my parents gulping bits of coagulated custard pieces along with the fruit or scrapping the burnt custard remains which promptly latched to the pan bottom like a leech!

After a few attempts I've got a method involving subtlety, slow flame & a creamy final product.

RECIPE:

Time taken: 30-40 mins

Serves: 3-4 servings

Method:

1) In a saucepan warm 1/2 litre full fat milk with half cup of sugar.

2) Once the sugar dissolves, bring it down from the heat to cool a bit.

3) Ladle out 2-3 tbsp of this milk in a separate bowl to cool faster.

4) In another bowl take 2 tsp of Vanilla Custard powder, dry whisk to get rid of any lumps. Then add the 2 tbsp milk, stirring continuously.

5) Armed with the whisk in one hand, using the other tip the custard mixture into the main milk pan, stirring rapidly. My initial mistake was to add the custard mixture to boiling hot milk, which leads to clumping.  When added to slightly cooled milk, the transition is better with less clumps. There might be some clumps, so strain the mixture to eliminate all possibility of clumps.

6) Place the milk-custard mixture back on a low flame & bring to a boil. You will see it magically thicken to a creamy custard, in 1-2 minutes; don't forget to keep stirring.

7) Cool down completely before you add your choice of fruits. I mostly go for apples, bananas, grapes, orange & assorted berries. And I chop them in advance & chill them for a few hours.

8) Serve chilled. Optional serve with a topping of chopped nuts ;)

Please spare time to write down your feedback/comments.

Cheers!!!

Festive Fever!

Hello Readers,

Ramadan Kareem ! This weekend will mark the end of the long arduous period of fasting for many of our Muslim friends.🎉 Eid weekend is here!!!

This is the first time we will be in UAE for Eid; and I'm excited. Past 2 years we had taken advantage of the long holiday weekend declared for Eid celebrations, to plan our vacations. This year we have my in-laws visiting us, so we staying put & plan to enjoy the festivities in the city.

Some of my fond childhood memories is gorging on delicious Biryani's send from our neighbors in Mumbai (I'm drooling just with the thought 😋). I'm sure there will be ample buffets & dining options which will cater heavenly, lavish Biryani's for Eid; here too. But there is nothing satisfying than sinking your tooth in succulent home cooked Biryani, right??

Well; consider me jumping-in to join the celebrations, I'm adding my two-bit of Biryani making this week. But not the regular meat variety; let's face it, you can't compete with the meat-ones out there right now. So I'm seeking succour with my trusted favourite 'Egg'.

Yes Egg Biryani!!

To say I love eggs😍, would be an understatement; I'm completely nuts for them! All forms welcome - fried, scrambled, poached, boiled, even raw (for desserts only). Wake me up in the middle of the night and offer me egg dish & will not disappoint you; much to my hubby's consternation 😜

This Egg Biryani recipe is courtesy my food encyclopedia, my Mum :)

RECIPE: 

Time taken: 45-50 mins

Serves: 4-5 individual servings

Method:

1) 1.5 cup of basmati rice soak in water for about 15 mins and then boil in salted water till 80% cooked. Drain and spread on a flat tray to halt the cooking process & separate the strands.

2) Boil about 2-3 eggs (more the better) shell & dice them in 4 pieces.

3) For the lovely green masala, grind handful of coriander, 4-5 green chillies, 1'' ginger, 6-7 garlic pods, 1/2 tsp of kalongi (nigella seeds), 1tsp jeera seeds, 1/2 tsp turmeric pd & a pinch of sugar.

4) Heat a heavy bottomed pan and add about 2 tbsp of oil, toss in 2 bay leaves, 3-4 cloves, 1'' cinnamon stick, 2 whole green cardamoms and 4-5 peppercorns.

5) Add 2 sliced onions, 1 chopped tomatoe and  sauté till onions turn translucent.

6) Add the green masala & fry till the raw flavour goes, crush one cube of chicken stock diluted in 1/4 cup of water or add 1/4 cup of fresh chicken stock, adjust salt accordingly.

7) Once the oil starts leaving sides, squeeze half a lime & add the partially cooked rice. Lid it, lower the flame & let the rice soak in the masala & cook completely.

8) Finally add the diced eggs with a gentle hand. Garnish with fried onions or fresh coriander. Bon Appetite!

Have a lovely Ramadan Eid and happy holidays!

Do drop in your views/comments below, we would love to hear from you. Or give us a 👍 on Facebook or Twitter.

Cheers!!!

Annoyingly Adorable Creatures

Hello,

My title for today doesn't indicate anything remotely edible. On second thoughts I did wish to slaughter it many times!! Anyone who has siblings would understand what I mean.

Yeah, today is all about my darling little brother. Actually, he's not little anymore; a tall, strapping young man (traitor! got the better height genes) but for me he will always be my itty-bitty bro! Younger to me by mere 18 months, but with the 5'11 frame, makes him pompous enough to lord around quite the contrary.
But he's my first friend, my partner in crime, my evil twin in all the plans we hatch (seriously we have a wicked penchant for those), my foodie pal; my buddy with whom I can discuss anything in the galaxy - GOT, superheroes, video games, crushes, relationships, world problems, politics, toilet humour; name and we can yap..

Of course it's never the rosy ride; silly squabbles, verbal lashing, cold shoulders, nasty tricks are a birthright of siblings across the world, we are no different. That lasted till I got married and suddenly we both were made aware; of the acute absence of the much taken-for-granted camaraderie we shared. Admittedly it wasn't some earth-shattering epiphany but it's the gradual realization & bittersweet musings of how such an annoying pest can become such a sorely missed soft toy which you have to live without, just because you grew up :(

It was his birthday yesterday (7 july) and I so missed seeing him - wanting to bake him a cake, hugging him tight to wish him, singing out loud in the most irritating tone 'Happy B'day song' (still did that on the phone), presenting his gift & the delight to see him open it.

For a person who bakes at the drop of a hat, couldn't muster the enthusiasm, knowing my bro will not be able to taste it 2000km away, sigh! I still remember the first cake I made for his b'day years ago, his that time favourite - Pineapple Upside-down cake (used to be his favourite, for him choices fluctuate faster than the  proverbial Mumbai rains)

Was my first time with that tricky cake and was so proud to nail it for his birthday, after only one failed attempt. Heading to the grey matter that resides in me, had prepared batter for two cakes, first went kaput with the upside-down part but, the second one was a 'piece of cake' (pun intended)

Over the years have made my own tweaking to the original recipe, downloaded from the net. It's quick, easy & decadent.

All you need is for the topping, 500 gms of tinned/fresh pineapple slices, 10 gm butter, 1/2 cup of brown sugar. For the cake, 1 cup maida (plain flour), 3 medium eggs, 150 gms butter (softened), 1 cup sugar, 1/2 tin condensed milk, 1tsp baking powder, 1tsp vanilla essence, 1/2 tsp pineapple essence.
Begin with caramelizing sugar at the bottom of your baking dish and spread evenly to form a crisp, golden layer. Drain the pineapple slices & lightly fry them in butter (helps cook the pineapple for a mellow bite). Layer as desired over the caramelized layer.

The batter - Mix butter, sugar & vanilla essence. Beat the egg whites frothy before you add to the butter mixture alternating with the flour. Finally add half tin of condensed milk, baking powder and vanilla essence. Pour the above mixture over the layered pineapple slices. Bake for about 30-45 mins in a oven at 180 deg. Once cooled gently upturn the cake to get the upside-down :)

So you thought 'no cake' for birthday? Nah, so what if couldn't bake one at home, we went to the supermarket & bought a mouthwatering chocolate cake slab. Which reminded me completely of my 'lil bro' - rich brown, warm, sweet, goey. We wish him all the happiness he deserves.

Hope you enjoyed this recipe, would love to hear your comments/feedback on the same.

Cheers!

Whiff of Tradition

Hello,

Happy Weekend folks! Albeit for us, it's the last day of the weekend - Saturday. Which now holds the titular crown of family-day; earlier reserved for Sundays.

Three years in the middle-east and I'm yet to, non-chalantly start a work week on Sunday. Initially it was a lot more weird, now it's just a faint feeling repressed at the back of your head. Like the proverbial jack-in-the-box, ready to spring at the slightest slip of unbidden memories or generous reminders from family back home (thanks to social media)😏.

Years of conditioning rarely fades easily, right? Sunday's were always (and still are) special. As a Catholic family, Sundays are significant. It's always Sunday Mass & of course a traditional EastIndian meal.

The community I belong to is called EastIndians - native Catholics of Mumbai (Wikipedia has a decent historical account about us) Our Goan compatriots are more famous; but we EastIndians are proud of our Mumbai roots. Like every community 'food' is a major part of our ethnicity. Our cuisine is famous for the fiery curries, local veggies-dishes & Sweet dishes with a touch of our Portuguese ancestry

Most of our recipes are handed down from generations & very few published versions are available.  Was so delighted when before my marriage my Dad's friend gifted me a book of all the traditional East Indian recipes. It's a bliss to seek the rare recipes from the book; although all the standard ones are all pat to me, owing to years of tagging Mum in her kitchen😁

Mum is my goddess of EastIndian cooking. She's a great sport at giving new cuisines a try too (with perfect results). She goes over the moon with pride whenever I consult her for traditional recipes, not that she'd ever admit that openly but it's nevertheless evident in her voice😏

There is this one dish which I've never had to consult her on; the EastIndian Roast.

"EastIndian Roast" is a classic meat side-dish. It's not roasted in the technical manner of speaking, but named so. We often make the Chicken version, but the recipe is versatile with Pork & Mutton too.

The recipe is so simple you can't go wrong with it. The flavours are light & easy and the taste addictive. We have to make it couple of times a month atleast.

RECIPE:

Time taken: 50-60 mins

Yield: 3-4 servings

Method:

1) Take 350gms gms of chicken. Wash & cut to desired size. With a sharp knife, make slits on the meat; so that the marination seeps in.

2) The marinade is easy - half tsp turmeric, salt & ginger-garlic paste. For each 250gms chicken add one tsp of ginger-garlic paste; since I had 350gms I used 1.5 tsp of g&g paste. Keep aside for minimum 30mins.

3) When ready to cook, heat 1tbsp of vanaspati ghee or oil. Fry the following whole spices - 2-3 dried kashmiri chillies, 3-4 cloves, 1 cinnamon bark, and optional few peppercorns.

4) Add the marinated chicken, sear it well to seal in the juices.

5) Keep the flame low; add 1 cup water. Mix everything well.

6) Then cover with lid. If using a regular aluminium plate, put some water on top to make a makeshift  pressure cooker.

7) Continue till all the moisture dries & chicken is completely cooked. Check seasoning.

8) Serve hot, with a traditional "eastindian" curry as a side or even as party food.

If you liked this recipe, do share your feedback in the 'comments' section below, or give us a 👍 on Facebook or Twitter.

Cheers!!!

Sweet Summer Sweat

Hello,

Finally, as the mercury is rising steadily, I have abandoned my evenings jogs on the promenade, for the treadmill in sheltered comfort of the closest gym.
Hey the decision was not easy, I'm a creature of habits, who obstinately resists changes to my routines; apart from the fact I'm a nature lover and firm believer of fresh sea-air therapy (c'mon! who doesn't); hence have always desisted cloistered atmosphere of gym's.

My hubby darling has been coaxing since last summer. Yes, I jogged/walked religiously in 38 deg evening temperatures, which admittedly makes me eligible for the loony bin :) returning home absolutely bushed & red-faced. Logically thinking yes, the muggy air owing to humidity & heat directly reduces my jog time & forces me to walk, the former being more appealing to me. Also my hubby's vested interest is that he needs to loose belly weight and I know he needs company for him to be motivated to pull on the sweats; and so rests my case!

So far after two weeks of gym, gives me enough encouragement to admit my guilty desertion and conclude that the gym is not the big bad wolf, as per my prior opinion. Of course "stick to the treadmill & do not get enticed in the other attractions", is my mantra so far. But that will may crumble soon, as I find myself eying the remaining entrapment's with equal curiosity of discovering a new ride in a amusement park (I totally dig amusement parks & roller coasters are my weakness).
Will share my next adventures in the gym, after all it's gonna be a long summer; three months to be exact, before cool winds will grace us.

Now just cause we joined the gym, does not make us those dieting category (no offence to people who diet). A firm corner-stone in my fitness foundation is the eat what you like & burn it out in exercise/jog/sports whatever available.
Our diet remains same, anyway we follow balanced food habits & indulge occasionally. So yesterday I had made my very popular among our friends - savory puff pastries (it's one constant dish in my house parties). Normally I stuff them with chicken/mutton mince, but mushroom or even plain cheese tastes equally great.

Mince filling

Cheese filling

Chiken Wellingtons

Most of the times I go for plain square or triangle shapes, unless I'm going fancy & making wellingtons :D as you can see in the pictures.

The recipe of the stuffing is very simple, yet what makes it a winner is the marination. So for all my friends who have been hankering me for it for the longest time, here is the recipe.

About 200 gms of mince (use chicken or mutton, your choice) Wash & rinse in a salt water bath for about half hour, drain & marinate with the following - salt, turmeric pd, garam masala pd, about 2 tsp of ginger-garlic paste, half a lemon juice. Refrigerate overnight or minimum 6hrs. When ready to cook, finely chop about 2-3 small to medium onions, 4-5 green chillies, 5-6 flakes of garlic. Heat 1.5 tbsp of oil in a pan, add the chopped ingredients, saute till onions turns translucent. Add the marinated mince, add about 1 glass of water, cover the lid & cook the mince tender. Once cooled add a handful of chopped coriander.

I use ready pack of puff pastry available in a super market, since making it at home is a tedious task, requiring oodles of time (the option to use your home-made puff pastry is completely fine too) After considerably thawing it, I just roll it out a bit on a floured surface & add about 1.5 tsp stuffing to each individual portions. Seal it with water. Arrange in baking trays & bake them it in a pre-heated oven for about 15-20 mins to each tray. Try not serving straight out of the oven as, center will be pipping hot, cool for about 5-10 mins.

Now I'm in desperate need of ice-cream, so we are off for a small walk. Remember to share your comments & feedback on the recipe.

Cheers!!!