Category Archives: Chinese

Wok fried Lotus Stem and Assorted Veggies in Honey Chilli Sauce

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This year Santa visited me early, yes she does that he visits good ladies, early she arrived on December 2nd. Yes Vaishali visited Goa and she came bearing gifts, sorry loaded with gifts!!

She carried wadhwani chillies and one more kind, I forget the name I think it was bhavnagri chillies, fresh haldi/turmeric, mogri and many many more things.  One of the many things she had brought was Lotus Stem.  We made delicious dishes together (you will hear about them one by one later) and discussed delicious dishes.

I had never made lotus stem also called nadru and was so thankful that Vaishali showed me how to make it.  She made one amazing dish it disappeared like snow under the sun.

Recipe?

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Spicy Paneer and Baby Corn

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The filling one word that I kept thinking about when we baked the Pataqueta for Baking Partners. Then there were some discussions on the Baking Partners group. Then my friend Mireille, no sorry Chef Mireille is hosting an event on chillies.

Hot ones not the wimpy peppers…

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D for Drunkard’s Noodles

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If anyone ever thought themes blogging was easy try blogging with alphabets and themes!!

Everytime I think of a dish it’s like ha this is with the alphabet say “D” then it has to fit within the limits that have been set for the themes.

I do believe I have never pored over, yes pored over my recipes books and clippings as much I have in the last few months it’s like I am answering an exam!!

Here are my exam papers till now…

A- Aliva che ladoo

B- Baked potato

C -Chana cho ras

And now D

Some of the alphabets it’s easy but some it’s… like you have reached a brick wall!!

One such wall was for the alphabet “D”!

I kept on changing my mind again and again, nothing new here, but then I annoyed myself and felt like a dunce! Finally I decided to make “Drunkard’s Noodles.” No I have not d(r)unked them in alcohol!!

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Kapi Cho Potatoes

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My dad has always encouraged me to cook right from the time I was a kid to now. He himself is a very good cook and loves presenting me with new books. So time ago he had presented me with Cooking and More by Tarla Dalal.

In one of them I found this delicious dish that has become quite a regular in our home. So will you not make it for a party? It’s easy to put together and a Crowd pleaser. Can be served both as an appetiser and as a side dish!

Do try it out and let me know what you think of this.

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Veggie Thai Red Curry

When Kalyani announced the combo of Pumpkin and Chilles for Magic Mingle the only though I had was parathas. But since that is quite a staple in my place the kids were not keen.

Then my FIL did vegetable shopping and came back with ½ kg of brinjals that are shunned by the girls, I had no option but mask them.  Then the fridge threw up some surprises!! I found some par boiled pumpkin and baby corn! What better then to make this delicious Thai Red Curry?
This is from the IFB Cook Book by Neeta Metha.
VEGGIE THAI RED CURRY

Serves 4-6

Ingredients:

For Red Curry Paste

4 dry Kashmiri chillies soaked in ½ cup of warm water for 10 minutes
½ onion, chopped
8-10 flakes garlic
1 ½ “ginger piece
1 stalk of lemon grass
1 ½ tsp coriander seeds
1 tsp cumin/cumin
6 pepper corns
1 tsp salt
1 tblsp vinegar

Vegetables

7-8 baby corn slit lengthwise
2 small brinjals
½ cup cauliflower cut in small florets
2 cups par boiled pumpkin cubes
7-8 mushrooms (I did not use)

Other Ingredients

 1 ½ cups coconut 
½ tsp soya sauce
2 tblsp coriander
Salt to taste
½ tsp sugar

Method:

1.      To get the lemon grass stalk peel all the outer layers of the lemon grass till you get to the soft bending part. Use this.
2.     To make coconut milk grind 1 coconut with 2 ½ cups of hot water to a fine paste. Strain through a muslin cloth or a fine strainer. Set aside.
3.     Grind all the ingredients of the red curry paste with the water that the chillies are soaked to a fine paste.
4.     Mix 2 tbsp oil and the red paste and microwave dish. Microwave for 3 minutes.
5.     Add ½ cup of coconut milk, vegetables except the pumpkin and microwave for 2 ½ minutes.
6.     Add the pumpkin, stir and microwave for 1 ½ minute.
7.     Add the rest of the coconut milk, soya sauce and chopped coriander. Mix and microwave for 4 minutes.
8.     Add salt sugar to taste. Microwave for 1 minute. Serve hot with steamed rice.
Notes:
1.              In place of cauliflower broccoli can be used.
2.              In place of lemon grass use zest of 1 lemon.
This is my entry for Magic Mingle#9 @ Sizzling Tastebuds
Serve it Microwaved @Kirthi’s Kitchen

All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First
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Instant Gratification~~Maggi Noodles

 My girls are big fans of noodles especially the instant kind. The other day as I was bringing back the kid no 2 from her classes in the evening she kept on telling me that she was hungry and she wanted something warm, hinting hugely at the packet of magi noodles I had brought.

 Normally the packet is for the days I am not around and they come back from hungry and my cupboards are bare (which is the happening too often these days). Finally instead of facing the uphill task of convincing her to have something else I made the stuff.

As I went on making it and adding stuff to it I could not help but remember my days in hostel.

The day we had lunch with sweets the mess was closed and my roommate and I made Maggi. Of course we did not add any veggies to it as we never had any in the room and neither of us went doing regular shopping for fruits or vegetables “Kon buy karega?” in fact as we did not want to maintain separate bottles (they were glass bottles then) of oil for cooking and hair oil we used the same coconut oil for cooking.  Eeek! How could we?  But back then we were happy with our solution.

 As I started making Maggi noodles I could help but think how much I have changed now. I want my kids to eat healthy even instant noodles. Here is what I did.

Initially I stared out with 2 blocks of Maggi and 3 cups of water but even after the requisite 2 minutes ticked away to 5 the water level was not coming down. My elder daughter came in and told me more the water should have been just 2 cups and not 3!!

Ingredients:

3 blocks of maggi noodles with the taste maker
Water as needed
½ cup corn kernels, boiled
1 cube cheese
1 tbsp sambhar masala (adjust as per taste)
¼ tsp kolhapuri masala (optional but recommended)
Coriander to garnish

Method:

1.     Bring the water to boil with the tastemakers and the cheese.
2.    Add corn kernels, masala.
3.    Add the noodle blocks cook stirring occasionally.
4.    Once the water evaporates transfer to a bowl , garnish. Kid wanted a butter on hers.
5.    And ENJOY!



Gayatri’s WTML event guest hosted by me.

All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First
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Triple Schezwan ~Guest Post

When Nupur asked me to guest post for her I was honoured, pleased & proud that I have finally arrived.
Arrived on the blogging scene!! Yea!!!!

From the time I stated my place as an online  diary for my experiments, where my brother kept on pestering me to post pictures to now that is quite a journey.
From the few tremulous steps where my brother kept on guiding me every step to now (he does check out things for me, answers my queries, why should I search when he can easily answer).I have become more independent I don’t follow his suggestions at all!! Ha-ha!! His ideas are wonderful but I do not have the time to put them in practice immediately will work on them slowly.

Is that all? No,do check out Nupur’s U K Rasoi where she chronicles her travels as she says “mediocre to food lover”, my current favourites  to name a few are

Scrambled cauliflower stir fry
Paneer masladaar
Brown rice idli
Herb Polenta with chili tomato

Not to say anything about her beautiful pictures.
Thanks Nupur  it was a pleasure.

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