Tuesday, January 31, 2006

Prawns and Potato Fritters pakodas Ver 2.0

The picture above is the Gram flour batter

I have blogged about the same earlier here. I love pakodas, and if you see a decently dressed fella gorging on bhajiya on a roadside stall alongside people you normally see eating on the roadside, rest assured, it is me.

My love affair with fritters, pakodas, pakoras, badi, vadi, bori, bhaji, call it whatever name, started ages back..and even i don't remember when. But I can't resist this deep fried potatoes, onions, vegetables or prawns in a gram flour batter.

This time I made it quite simpler:

For the batter:
  1. Mix gram flour, (preferably peas flour, but usual gram flour is fine) with water and mix well. The measurement should be like 1 part water and 4 parts flour. Just keep in mind the batter is thick enough to stick to the vegetable or prawn. Too thin and it will run.
  2. In the batter(for 2 cup measure of batter) add half tsp each of jeera powder, garam masala and dhania powder. Add half tsp salt, a pinch of red chilli powder and half Tsp of baking soda. Keep aside.
I had semi fried for a few minutes the prawns since i didn't like the idea od dipping fresh prawns in the batter, but some people dip fresh ones. It is tastier though. My prawns are round since I pre-fried them. The prawns curled up when I fried.
Now dip the prawns in the batter and deep fry in low heat till you get the color as in the picture( not the burnt one, lol).

Also, you can cut potatoes in round slice about 2-4 mm thick, dip in the batter and deep fry in very low heat.

Turn when one side is cook and cook the other side till golden in colour.
Have with Tea, or as a side dish.

Cauliflowers, Bhindi, Onions and Brinjals also make fine pakoras.

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Sunday, January 29, 2006

Sarsong Ka Saag

Well I do love Sarsong ka saag, and even though it is not a Dish common in Manipur, we do love our Sarsong ( Mustard plant's green leaves) preparations, We prepare it with small Anchovy type fishes. Slightly watery, and one of my favorite manipuri dishes, but Sarsong ka saag is also something I can't resist and I have cooked it to suit my taste bud. hope you will like it the way I do.

This is pure Sarsong ka Saag, literally, in that I didn't mix Paalag or spinach as is the case with original sarsong ka saag. I have prepared it Anthony's kitchen's way, the bachelor way. As I have described below:
  1. Wash and clean 2 bundles of sarsong ke patte ( Mustard greens)
  2. Roughly chopped them very small.
  3. Grate or crush 5 cloves of garlic and an inch long finger of ginger.
  4. Heat 2 TBS mustard Oil ( well you may use any oil but mustard oil is good)
  5. Add 1 Tsp each of mustard seeds and Jeera, and when they crackle add half of the crushed ginger garlic with 3-4 green chillis sliced in the middle.
  6. Add the Mustard greens, mix well and cover and cook.
  7. Water will come out. Lots of it. Add salt, turmeric, a little masala( I didn't use any masala but you may add a litle jeera-dhania powder and add now if you want to add the masala).
  8. Cook till water is dry and keep aside.
  9. In a separate pan, heat 1 TBS of desi ghee ( or oil if you don't have) and fry a finely chopped onion till golden grown and add the remaining ginger garlic. Add the Sarsong ka saag and fry for 5 minute and serve with makki ki roti or any roti.
Try out and see how it turned out. I just loved it.

See for a more refined version at Atabela's, with makki Ki Roti. I haven't used paalag, lime juice, garam masala and flour that You will see at Atabela's. I will try that too, soon. This was the bachelor version....LOL

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Saturday, January 28, 2006

Culinlinkus-3: Weekend Culinary Links

The Weekend Food carnival at Anthonys bachelor Cooking

Welcome to the third CulinLinkus, the weekend Carnival of Recipes from India and the world. This are Recipes that I took a fancy as I blog hopped over the week. I am planning to run this event every weekend, God and work willing. Pray that I don't have to work weekends lol. Because posting part of the blogging takes at most 15-20 minutes for me, but blog hopping is something that takes quite a time, and Broadband in india is not broad as one might think. Anyway, Welcome again, and enjoy blog hopping. I am trying hard to make banner for the event. Any help would be great. lol.. This is the third week that I am running the CulinLinkus, and I hope you like the links... If you come across a good recipe as you blog and you want it linked, do drop me a mail at anthonysmirror[at]gmail[dot[com] with the link. I will link it in the next weekends post.

Well well where do I start.... Being a Potato lover myself, let me indulge in a little prejudice. Well, Priya's Fried baby potatoes is some dish that I could eat everyday and will never get bored of. Wait for version soon. The bachelor Cook's version lol. And Sailu cooks some great Rajma here, and has also referred to another great Rajma recipe, Kashmiri Rajma byLulu, who recently moved into a fabulous house with a great Kitchen. I hope she tries out Indira's Cranberry Jam, like we all are going to do. lol. Oh! BTW, Nupur of onehotstove, who runs the a-z of food has T running this week, and her T for Thalipeeth looks very yummy, sad, that I am not much of a roti-type chef. You won't believe me that I still cannot make a round roti.. lol. Another Great chef, who makes amazing stuff( not the easy kind) is Ammani who has amazed me again with another classic Chaipani recipe. This time it is Banana Toastie, and my goodness! This weekend's Bloghopping is really humbling me, for here is yet another dish that I will really find difficult to try. Sury has made an amazing Peas, yes peas no less, Kachori. Now, sury! When do I get a treat? knowing the fact that I dig Peas, as much as I dig Potatoes lol. Now, for a change, from recipes, know about sweet potato at Monica's. And Gini, at the new blog tries Italian.....with great success .. Check out this Broccoli Rabe and Pasta Soup, I for one am definitely going to cook it soon enough. It warrant a post in itself.. Ashwini wrote on her post "Food blogging has given me a new insight into Indian cuisine, and an increased appreciation of it." How true! you have spoken for all of us. Well try out her Sorghum Fenugreek Bhakri. And need I say that Tina is turning up amazing recipes every other day. Now her honey grilled chicken made me drop my jaw just looking at it. And Parna, who took a small hiatus after shifting to a new Blog has come up with this amazing recipe of Lemon Chicken in Mustard sauce. Manisha of Indian food rocks has this amazing "simple, quick and nutritious" veg egg bake. And VKN has an amazing gajjar ka halva here, and he is inviting halva recipes which he Mydhaba will cook up subject to approval lol. I for one fall hook and sinker for shammi's Orange scented blueberry pancakes. And end the Desi blog hopping with this Amazing karala masala dish from Meena's which I assure you will leave bitter sweet memories....

And wait Check out this Aloo Gobhi, from the latest desi chef on the Blog...Ricky Da Dhaba..


As I decided It was time to move overseas, and look at some global recipes , I came across Niki's Pomegranate Salmon Kababs . And ah! how I love rum, and how I love cakes, the pray tell me how I could resist this Coconut Macaroons from tham jiak beats em all.

I really don't know if I have to put kay under desi or Global, her baked pasta was so damn enticing, I couldn't care. I really didn't know pasta could be baked.

Now, have a look at this salad.. Couldn't make out what it was when I saw it, but I am sure, it would taste great, so colorful and delicious looking. And if you are the baking kind, what better way to start the day of a weekend then a fresh loaf of home baked Bread, and if it were Flaxseed Bread urmmm..[thank yogurtland flor that] and now move over to Stephencook's and I am telling you...you don't even have try cooking his Seared Sea Scallops with Roasted Pears and Honey Butter, it looks damn so good, if only eyes could eat, I felt like eating up the computer screen.
And how about a fusion dish? wait! the mother of all fusion dishes... try out this HillBilly Fried rice. Now, I love steak, and I also love salad and when someone mixes the two, what esle could I say?I scream out to you Try this steak salad out.

Last week, I linked an excellent dish from zen foodism, and this lovely blog has another beautiful entry again, Choc Chip Cookies no less.

Sam who posted a lovely piece of gift for her Mom on her Birthday had an amazing recipe Truffled Cauliflower Cheese Flatbread here, not the gift.... And of course, she somewhat stunned her mom with some PPPS.. and of course this amazing Fougasse from my favorite Israeli blogger's mom's recipes... Lots of bread huh! I have to learn to bake as well... But I am not done with Baking!!!!

Check out this retro dessert chocolate peanut butter from the Happy sorceress. When I saw this Korean Chicken Stew at the delicious Life, all I could say was Oh My god! But then, I am in awe of her blog as well..lol..not to mention her mouth. After you have cooked the dishes you liked, from all the amazing links, may I suggest this dessert, Blackberry Almond Bundt Cake from eatstuff!

BTW, you had to start with a soup, or did you? If not, try this tortilla soup from the Sardine Praiser... Now where is my Tip?

Technorati tag::

Friday, January 27, 2006

Gajjar Ka Halwa Ver.2.0 and a Meme

I tried my hand at gajjar ka halwa again. LOL. It was even better this time, better texture, better taste and I put only 1 and half TBS spoon, also I didn't add powdered cardamom, rather I just split open and put whole cardamoms. And I first let the milk boil till about half got evaporated and only a thick liquid remain, and also I fried the gajjar first in ghee, then add the milk, as suggested by VKN.

Home remedies for common cold:

Well, there was this tag by Zoubida, about home remedies for common cold. Thanks for the tag, for you have caught the right person. I don't take medicines, usually. And I hardly fall sick, touch wood. Whenever I feel that I might get sick, you know that feeling when you get slight pain in the neck, a little uneasy, I always go for a Jog and have Garlic. Lots of it. Garlic is an elixir, a cure-all. And there is no better remedy for cold than garlic.

Just eat raw garlic with your dinner. About 10 cloves. It will be smelly and your bed partner might complain but its a nice remedy for the cold. You can use a strong mouthwash after the meal though. Also I have found pepper to be quite effective, My Chicken Pepper recipe is also really good for the cold.

Back in Manipur, we also boil a very bitter leaf (like neem but not neem) called Nomangkha, and it really helps though it is a pain to swallow the drink. I will post the scientific name of the leaf after I find out about the same from some Botany Friends..

I am not very good in passing on tags but I will surely do it in my next update:
Well, May I tag Sam of Becksnposh, Melissa, Sury again, Indira, she sure would have a great recipe for cold and haverchuck-MZN.

Thursday, January 26, 2006

Rice Kheer


Rice cooked in milk. An excellent dish, and this is the first solid food that a kid eat in Manipur. And also on the fifth day of birth of a child, we celebrate the first birthday of sorts called Swasti Puja, and then also we feed the guest with Kheer along with other sweet meats, in short we welcome a human being to earth with Kheer. This is a very special dish.

I had cooked this dish but couldn't post it, and I remembered when i saw a similar recipe on Zou's. So here it goes:

  1. Boil 1 ltr milk and when the milk start to rise, stir well.
  2. Add some bay leaves and 4-5 crushed cardamoms,
  3. Now add 3/4th of a cup of washed rice, kolam or basmati.
  4. Keep stirring till the rice becomes soft and the mix becomes thick.
  5. Add 2 TBS of grated coconuts and sugar to taste.
  6. Cook for 5 more minutes, you may add dry fruits like raisins, cashews and Badam(crushed).
  7. Add 1 TBS of desi ghee.
  8. Serve hot.

PS: A little milk maid makes the dish taste great.

Wednesday, January 25, 2006

Eggs with pea and potatoes for breakfast

Just another variation of this, I have only added green peas to my favorite breakfast of Eggs on Potatoes.

Fry the Peas first with thinly cut potatoes before even adding onions, take care to spread out even so that they cook uniformly. Since the potatoes are cut small, it will get cooked in a jiffy, add onions with salt to taste and a little pepper and saute for a few minute before breaking 2-3 Eggs over it. Breakfast is ready!

If somebody could tell me where I can get Bacons in Mulund, Thane and thereabouts, i could whip up some amazingly simple Bachelor Dishes...

Tuesday, January 24, 2006

OOTTI or White Peas in cooking soda

Sury asked me to post some delicacy from Manipur.
Most of our delicacies are based on herbs that aren’t easily available, and even if they do I don’t know the English names. I haven’t been home for long so I don’t the picture either.

Many vegetables are quite common, and though we also eat all the masala based preparations of vegetables, one that is unique to us is that we also eat a lot of vegetable stew, flavored with herbs ( of the Allium families, the same family of garlic) and Smoked fish.

Another flavor we use for the stew or mashed popatoes with vegetables like beans and other vegetables only seen in Manipur is dried and fermented fish. Very smelly, in fact some people find it very pungent to point of finding it stinking. Most of the people from the orient love it though, and we use only about a TBS for a serving of 4 people.. Once used to it, it is quite tasty and addictive as people who have spent some time in Manipur will tell.

Since all these dish might not be easy to prepare without the ingredients, I am posting a rather easy preparation which is in fact another delicacy and is a part of every grand feast or celebration that we have.

And is as easy as playing the violin.OK kidding.
This is as easy as preparing daal.
Well it is daal.

Soak white Peas (mattar) overnight or for at least 6 hours.
Boil the peas, if you are pressure cooking it, make sure that it is not overdone.
The Peas should not crumble, only just soft enough that it will give away when you press with a spoon.
When the peas are soft as I said, add cooking soda ( Cooking soda is little diff from baking soda in that baking soda contains starch, ask for cookign soda.else baking soda might just do)

As for the quantity of soda, Add about 3/4 th quantity the amount of salt you usually put for that much daal. Add salt as well.

Don't panic- Bubbles will form, just reduce heat and keep stirring.

Temper the same in whole red chilli, half a small onion finely chopped and a little ginger( 1 tspcrushed) and 1 tsp mustard seed.. Well you have to add the chili and mustard first and fry the onions till golden brown, add the ginger, and then pour in the mixture.

the black or dark green strand you is a manipuri herb that I used for tempering instead of onions. For you onions will do.

Caution: This dish is very addictive and taste great with Puri or rice.
Do try soon.

Monday, January 23, 2006

Gajjar Ka Halwa

Grated carrots or gajjar, the most difficult task in this Recipe.

Carrot or gajjar ka halwa or is it pudding?? or Dry porridge? Gajjar ka Halwa by any name taste as good and every Indian wouldn't resist it even if their life depened on not eating it. The best thing that India invented is gajjar ka halwa, and when I prepared it today, it tastes no less than the neighbourhood mistan Bhandar. I'd say it was even better..And I say, I have arrived as a Chef!!!

Recipe will be up by evening. Got to rush to offfice now.
Here I am.

I always thought that Gajjar ka halwa was something I would never to able to prepare, and I used to regret that my mom don’t make Gajjar ka Halwa like mom’s in hindi movies do. The gajjar ka halwa at the mistan bhandar used to cost something around 12 bucks for a small amount when samosa used to cost 2 bucks apiece, I used to think,” Man! it must be difficult to make”. It was my favorite though, and I never had it as a dessert, but as an afternoon snack and so my love affair with gajjar ka halwa began.

And a few days back when I was preparing kheer (yes, I love to experiment), I thought “eh!, gajjar ka halwa must also be prepared this way”… And I did a quick googling but I couldn’t find a proper recipe, only a Quick gajjar ka halwa with microwave.. But I read up a few recipes before I figured out how it must be prepared. The rest is history in the Anthony’s bachelor kitchen saga!!

Food is never made from a recipe, but from the heart. I knew how to make the Gajjar ka halwa tasty.

Grating the gajjar was the more laborious part, but with passion, it was overcome.
I grated 1 kilo of gajjar, it was quite a lot, but I wanted to give some to the neighbour aunty. She just returned the plate and said that it was awesome and was as good as the one she tasted recently from the Gujarati co-passenger when she went to Tirupati.

I used the red juicy ones.. the translucent ones, I don't know if the orange colored ones tastes different ..
Next , I boiled 1 litre of milk, and added half a cup of milk powder (It taste good and I always add milk powder in kheer; also one of the recipes I read was prepared with milk powder.

I added the gajjar as soon as the milk started boiling.
Next time I prepare, I won’t.
This was a lesson I learnt. Since carrot is a juicy vegetable, it also gives out a lot of liquid and the milk takes ages to dry.
So let the milk boil till about 3/4th quantity remains.
Add 5-6 elaichis ( cardamoms). Don’t crush, just shred in half and add. It will be easier to remove later when you eat. Add sugar. 3-4 TBS should do. I added 3 and it was sweet enough.
Then add the gajjar and boil till the mixture becomes a semi solid.

Add some Cashew nuts and Badam (slightly crushed).
Add two TBS of Cow-milk Ghee. ( I think butter should do in the absence of Ghee, otherwise it is available in all leading supermarkets).

EAT and give me a feedback

And believe me it was very easy. As easy as making any other dish.

Saturday, January 21, 2006

CulinLinkus 2- Weekend Culinary Links

Let me start this week's Culinary Links by introducing you to Tofu. A friend once argued with me that Tofu is Paneer, and since I didn't feel like arguing then, I let him believe that he was right. But, I am not surprised that many people still think that Tofu is indeed a supermarket name for Paneer, especially Bachelors who started cooking in their bachelor pads after starting to work or staying away from home for Work. Well what better way to introduce you than this excellent dish by Verdant. Pomphret is one of the tastiest fish, and I could eat a shipload and when it is cooked by VKN... I could eat 2. not to forget this eggy treat from Tina.

But trust ammani of Chaipani for such an excellent dessert as the Baked-stuffed-Apple. The Bachelor can't even dare try his hand at such a delicate dish.. And how could I have left out my favorite dish of Karela from indian food rocks!! And If only I could cook Pasta as well as Lera have prepared this excellent pasta with Tomato and herbs. And, is there anyone who still don't know the one love I share with Meena of Hooked on heat.. Yes, It is Green Peas... And yet again, she has posted one of my all time favorites again, Peas Pulao, not to mention her new Template.

And Lulu, those fruits looked absolutely Aphrodisiacal. And I am absolutely going to try this Kadhai Paneer by Sailu, and I will try with my home made paneer No less... But, one thing today that made me very nostalgic is this cauliflower paratha By Summi, no no, I am not reminiscing home and all, just remembered that Paratha joint in Bangalore.. What was the name?? That one near commercial street..... Me and my memory huhhhhh!

Oh! Gini has moved to Wordpress BTW. And the way route 79 have cooked this Lamb Hotpot Thai style, and the detailed description.. I wanted to cook it right away.. Garam masala's home made Vick vaporub will be helpful to a many with the cold and all..Reminds me of my grand ma lol... Now, Where was this bong chef hiding for all the time...Anyesha have cooked up an excellent chicken- fennel soup and how could the culinlinkus be complete without a soup.. And Kay's Mirchi Bhaji would taste great with Chapatti. Marathi Mirchi Bhaji, no wonder it looked very familiar, I have seen such-likes in our canteen when my colleagues open their home cooked dabbas( not the dabba). Oh, and Priya's Meethi Puri also look very Western( western India).. And when we are linking Western dish, how could I forget this Bhakri Jowar roti fropm the Cooks cottage. And explained in a very detailed step-by-step manner. And ah, when speaking about Maharastra, how could one not talk about Nupur who blogs about A- of food, literally. Check out her S series, I have The sheera she had blogged almost everyday at the company mess coz thats the only desert I love, and of course I love the suterfeni from the parsi sweet shops. I once confused this Nupur with this Nupur.

Going down south, I love this south Indian stew from Shyamala's food in the main. Veg stew are very healthy and is a part of everyday diet or staple food in Manipur. Shall post one in a day or two, we make veg stew with Smoked fish and taste simple and amazing... Rums also makes very nice quick recipes, which would again be excellent or bachelor cooks. Try this Fish curry for instance.. And Sury, that Peetha looks amazing I tell you, Nice way to celebrate harvesting eh!! And Mika's Pumpkin Curry Looks WOW!!! I also cook some good Pumpkin, will post some time soon!!!! And Indira aka Mahanandi can cook up such simple meals that looks like it will leap out of the blog.... This mix veg, I am sure you all have seen... She does have a love for Ridged Gourd I say....

And for Links from the world, let me start with a meat-free soup from Joe, and moving on to this Israeli food blogger whose cakes I couldn't resist....ummm, ogling at. And J from singapore which is just a hop away, cooks up some excellent Italian fare..And since I started out with Tofu, I was thoroughly but pleasantly surprised to find this post on Tofu at In praise of Sardines.

Its been a long time since I had had orange jam, which was my favorite jam as a kid, and this recipe of seville-orange-jam at yogurtland brought back fond memories. But of course, as soon as I saw this low carb Pizza at Kalyn's, the memory was overwritten.. And the recipe was inspired by none other than some one who shares my name. Hi Tony! Nice to meet you!! Such a nice coincidence that we have similar blog names too...

Wait one quick quiz!!
Who makes the world's best crumbs.
Of course! The bakerina.

Didn't I tell that I cooked Rice pudding/porridge, we call it Kheer in the morning!! and another pleasant surprise awaits, Zenfoodism have posted a delicious looking wheat and dry fruit porridge. And definitely try this yellow turnip's recipe at Stephencook. what he calls buttered Rutaba..And at Jugaimo's I stumbled into A japanese bamboo Shoot dish and bamboo shoot is a delicacy of Manipur too...

Another blog I love is BecksPoshNosh, the blog is just so pleasing to the eye, and this Homemade Mayonnaise and Devilled Eggs looks awesome. How about this Polar Bread, and this Hungarian Walnut Bars from my little kitchen. Haverchuck's Schmaltz is making me hungry,,,Phew... Linking takes a lot of effort... took me almost two hours..

Enjoy blog hopping
Technorati tag::

Friday, January 20, 2006

Water gourd curry or loki ki subjee

As I am posting this, the smell from the chicken curry being cooked is killing me.

Ouch!!! What was that? Somebody threw an egg it seems, awww.. That was a flying Spoon.
OK, OK, I am sorry.
I made you people wait!!!

Posting a meme instead of some delicious dish, no?

But I sure have been cooking, and after this gourd curry(Loki), i will post the chicken curry.. of course after thorough review by the Bachelor cook Himself. But the smell is very very promising as I smell it. Another 5 minutes and it will be cooked, and by the time the post..

What am I posting today?
This was cooked a few days back after a hard days work, so after food I didn't have the energy to write and post.. But the picture is fresh, I just uploaded it from my digicam..

This is called Water Gourd I believe, a rather bland vegetable. Best had by simply boiling with a little sugar. Good for health and recuperating patients as well. But, surprisingly this bland dish can be made into an excellent dish.. The one I cooked is the blandest.... More will follow..

Did you know that fried pea nuts taste execellent when cooked with Gourd? Yes, peanuts fried and then put in this curry. Unfortunately, I couldn't find peanuts in my kitchen though I felt I HAD BOUGHT IT. **Sigh** So I am making this bland looking curry, which turned out EXCELLENT.

  1. Half a 1 feet long gourd, cut into half inch cubes.
  2. One large potato cut the same way
  3. One tomato chopped well.
  4. Some curry patta( curry leaves, refer to mahanandi)
  5. A very small onion roughly chopped.
  6. A little ginger and garlic crushed.( small finger of ginger and 3 cloves garlic)
  7. Half tsp each Turmeric, red chilli powder, whole jeera and mustard seed.
  8. 2 green chillis sliced in half.
  9. 1 cup of peanuts (ground nut) deep fried in very low heat for 5 minutes and kept separate. ( I haven't used it sisnce i didn't have it but use it, its excellent)

Heat 2 TBS oil and when hot, add jeera and mustard seed. let crackle.

Add curry leaves, and green chillis and fry for 1 minute and add the onion.
Fry onions will transparents and add the ginger garlic ensemble.
Add the turmeric and chilli and then add the gourd, potatoes and tomato and mix well.
Cover and cook in low heat for 10 minutes, ocassionally stirring them.
Open lid and increase heat, add 1 and half cups of water.

Let boil, add salt to taste. Cook for 5 minutes and add fried peanuts when potatoes are cooked( soft enough).
Add Coriander and serve with rice.

Enjoy when i enjoy my chicken curry......

Update: Cooking Kheer or rice pudding. looking great.

Come back for the weekend Culinary Links at Anthonys Kitchen.. the Culi-linkus ...

Monday, January 16, 2006

Meme From Panama...

The "Seven" MeMe

Thank you Chef Melissa, for tagging me.. I guess I have done the same meme or somewhat similar, so let me be more creative and think of what I hadn't written then ;-)

7 Things to Do Before I Die:
1. Learn Tai Chi.
2. Start my own Company.
3. Retire into a Big farm with plantations and animals.
4. Start Saving money.
5. Learn more languages. *borrowed from Melissa, I already speak 5*
6. See that Manipur becomes the most prosperous State in India.
7. 2nd MBA from an Ivy League School in US.

7 Things I Cannot Do (or things I do NOT enjoy doing):

1. Float/swim on my back.
2. Watch blood and gore.
3. Stop using Credit cards.
4. Stay up all night.
5. Start a day without my morning cup of Tea
6. Stand Liars, ever.
7. WAIT for anything, am quite impatient but I am learning.

7 Things that Attracted Me to Blogging:

1. Unknown people coming to comment.
2. Seeing my views getting published for the world to see.
3. Learning how bad I am at writing and learning to improve.
4. Reading other blogs and making blogging friends.
5. That there ios no boundary what I want to write.
6. That I could tell about Manipur.
7. That people actually cook what I post here...

7 Things I Say Most Often:
1. How you doing?
2. That's great!!
3. How was it?
4. What the F***?
5. Don't be the football of someone else' Opinion!
6. Now, listen!
7. How is the Market today? (stock market)

7 Books I Love:
1. The bridges of madison county, Robert James Waller
2. Roots, Alex Haley
3. The Good Earth, Pearl S. Buck
4. To Kill a Mocking bird, Harper Lee
5. Who moved my cheese, Spencer Johnson ( It changed my Life)
6. Gone with the winds, Margaret Mitchell 7. Catch-22, Joseph Heller.

7 Movies I Watch Over and Over:
1. Roman Holiday.
2. Casablanca.
3. The Sound of Music.
4. Dilwale Dulhania Le Jayenge.
5. Forrest Gump.
6. Gladiator.
7. Life is Beautiful.

7 Bloggers I’m Tagging:

Meena of HookedonHeat
VKN of Mydhaba
Sury of Lima-Delhi
And Shyamala of Food, In the main

Sunday, January 15, 2006

Paneer masala with green peas and Potatoes

The secret of making paneer unvieled!!! It turned out to be quite simple, and the secrecy around it that I presumed was much like the Coca Cola Secret formula.

Prepared this myself. This was just manufactured, just off the Assembly line ;-)
I prepared it with inspiration from Atabela.. Muchas Gracias Jen!!! Thanks to Jen , and Jen, it turned out better than the available in the Diary.. Also thanking "Mydhaba" who linked this great preparation I wouldn't have found otherwise..
WIP--- Just Cut, and the texture was just perfect...
Fry just till this brown.. Is it golden brown?
This was what it looked like when I fried the potatoes and peas in the usual masala mix. Work in progress!!

And.....Here you go!! Howzzat, I have another picture if this don't look too good.. Me is tired after all the cooking... Will post the preparation details by the midnight Indian time..... Ricky Bhai!! Its for you!!

And people!! the Indibloggies Awards are out, and guess what? One of the Foodbloggers won the best new indi Blogs award... My Congratulations to Meena.

About the recipe:

When I first read at mydhaba, how he got inspired to prepare paneer at home after seeing a post at Atabela's, the first thing that came to my mind was, is it that simple?

Well, if it weren't so simple, I won't be posting it.. This a bachelor's cooking blog right? And I can't afford to post difficult posts.... My recipes have to be simple and tasty. And preparing Home made paneer was as easy as any bachelor cooking recipe..and I was thoroughly surprised when it turned out tastier than the Market bought Paneer.. Oh, by the way paneer is Indian for cottage cheese. In fact this is the only indegenious Indian Cheese, I presume..

I boiled 1 litre of milk for the purpose..I boiled the milk in low heat( Low heat so that the milk don't spill, no use crying over spilt milk right?) till about 1/4 has evaporated...well only 3/4th or 3 quarters were left. Then I squeezed some lime juice. A few drops, and well the Milk didn't break!!!(solidify) Holy cow!! Was Jen of Atabela wrong? Was VKN wrong?? Shit!! the milk didn't turn part solid as the recipe say at Atabela's.....

I got worried, so i put out the heat and fired up the laptop instead and visited Atabela.com, and reread... There she had said, 3 TBS.. holy cow, 3 TBS of lime juice in milk, won't the paneer turn sour??? But nonetheless, I did as read. I put on the milk on boil again and squeeze about 3 TBS of lime this time and the milk curdled up suddenly.. Thank God, and....Thank you Jen!!

Turn out the heat again, and poured the contents or milk into a Vessel through a muslin cloth. Then I wrung the cloth hard with the mixture inside to squeeze out excess water......and when I open the cloth, I got the first Picture above..... Well textured and looking very paneer...
And it wasn't sour as I feared..

I cut them into cubes(pic-2) and then fried till golden brown(pic-3) in 3 TBS oil. Then, I kept it aside.

  • In the same Pan with about 2 TBS oil remaining, I put 1 tsp of cumin seed and put finely chopped onions( 1 onion)..and two green chillis sliced in halves(for flavor)
  • When the onions are transparent, I added 4 cloves garlic and half inch ginger both crushed together..
  • Now I added one poatato cut into half inch cubes, and half a cup of green peas, and one tomato finely chopped.
  • I added half tsp of cumin powder, 1 tsp coriander seed powder, half tsp Chilli powder, and turmeric to your measurement-half tsp should do.
  • Cover and cook till potatoes are done in low heat.
  • Add the paneer and fry together for 5 minutes, add salt.
  • Add one and half cup of boiling water.

I didn't add any other masala and I hate garam masala, but if you like garam masala, you may sprinkle some at this point. When gravy becomes thick, garnish with coriander/cilantro and serve.


If only I could prepare chicken from eggs.....lol

Saturday, January 14, 2006

CulinLinkus 1-Culinary Links for a weekend

If you have come here via the links I had left on your comments, sorry that it looked like a spam to you. A warm Welcome here, anyway. The links were left, not with any false intention , because, you would have followed via profile anyway if I left a comment. But since I was blog hopping, and I didn't want to forget where I went, at least those who pay me a visit, I left the link, just so that I can track back from referrals, other wise the referral would have only returned a lot of my Profiles. Hope you understand. And I hope you will like my blog. I will link most of you next sunday. Thank you.

I thought I will blog hop some and link some recipes that I liked and am sure you will all like.

This mutton chops from Mydhaba looked like it would jump out of the screen, which is of course what you will want too.
And when I saw this minestrone-soup at chaipani's, I realize how long I haven't had soups because I feel so full after a soup I can hardly enjoy the food which is because I so much love soup that I have to finish off the whole bowl, oh the chimney soup at Bar-B-Q's in Kolkata was so filling and yummy.

When I was in bangalore for a short while, I fell in love with the Sukh and Shanti Sagars and the Rava idli with sagu would forever remain etched in that part of my memory that registers tastes. I never had the courage to try cooking it though, until I saw how easy it could be to prepare rava idli at Atabela's, and how yummy it looked.... I am gonna ring up my friend Raghu for a treat. He also makes nice rava Idli.

By now everybody must have known my two love in the food world.. Potatoes and eggs and when I saw this Egg Burji with a twist, I say, hey who is this Lady?

Now I don't remember if I have ever tried mango cake, but this looks damn enticing.

My home town is just 3 hour away from the Burmese border, and I have been there for shopping but I have never tried Burmese food, when I stumbled into this excellent Recipe,Burmese Khao Suey , I heard the small voice in my head say, "hey when are you gonna try it out?"

I took a long time to get the cauliflower curry just right and It was a delight to try out priya's Gobi masala.

If you have party tonight, try this cheese souffle out.

Now, haven't you tried Parna's baked Tuna yet??

And thank Ashwini for posting this tilgul recipe on Shankranti.

And check out our Godmother Indira's Menu for the Shankranti.

Did I say Meenal Cooks the best daal ?Believe me......

Did I mention Soup, ah! Try out Shyamala's Soup carrot soup here. Of course we all know SRE.

Since I am thinking of cooking lasagna today, try out this pasta from Cesar.

Try also Rashmi's besan ke laddoo and Let me end the linking post with Meena's Parathas.

And my love for vegetables and meat can be summed up with this Delicious Concoction from Haverchuck's.

And for the weekened proceed to Kalyn's for weekend Herbs.... but don't forget this Recipe too.

Technorati tag::

Anthony's Omelette for Meena's Rasoi...

Umm... The picture is not just right. So was the last one.
I thought I would get nicer pictures with the flash on, but somehow it is darker with the Flash than without. I am very confused, maybe the timing in my camera is faulty. Or maybe, since the background was white, the flash got reflected as the picture was registering. But this I am sure, I will not use them when I cook my Lasagna or Mutton Masala tomorrow( I haven't decided yet).

OK this is my entry for Meena's Breakfast Mela.
Hooked on heat

Potatoes on eggs.
I cooked it and posted a slightly different version earlier, here. It was the scrambled version, and I didn't want to submit the same as I posted on a different note.
This Omelette here is extremely filling, and tasty.. Last you till lunch for sure.

And they say, eat Breakfast and Lunch like King, and Dinner like a Pauper.

I know for sure that this never was on the King's Breakfast menu, but he would had it if he knew. Its rather simple too.

You will need a large Potato, a largh Onion, (no chilli in the morning lol), a Large Tomato, two eggs and Oil. Salt as well..

Chop the onions real small.
Cut the potatoes into small slivers,**see below.
Finely chop the tomato.

Pour oil, about 2 TBS onto a flat non stick Pan.
When hot, put a tsp of jeera and immediately put the potatoes.
TRICK is to spread the potatoes on the pan evenly so that all potatoes cook evenly without having to mix all the time. In high teperature, the potatoes get scooked in 4-5 minutes.
Turn or mix the potatoes, the way you suate vegetables.
( and warning, slight neglect and the pototaoes wil burn in which case you have throw away the burnt ones cut fresh potatoes again)
When the potatoes are slightly cooked, add the onions and fry for 3-4 minutes.
Add salt, a pinch of red chilli powder and jeera powder and the tomatoes, and again fry for 2-3 minutes.

Beat the Eggs well with a litttle salt.
Pour the eggs even over the mixture and don't mix...( Ok you may mix them quickly but once the egg gets solidified, leave it as it is)
Cover and Cook in the lowest possible heat for 4-5 minutes.

Eat with Sauce...off the pan ( if you are indeed a single bachelor lol)...

** refer to my old post to see the size. OR,
Should be cut into about 1 inch long and just as thick as two matchsticks .
First cut into Halves.
Keep it face down on a Chopping board( a plate will do)
Cut into about 2 mm thick slices horizontally, and cut the same way perpendicular to how you have just cut.
## Don't over cook that the bottom gets burnt or the egg gets plastic hard.

Friday, January 13, 2006

Chicken Masala

Now, Howzatt??
I will write the recipe tomorrow.
Got some work now.. ciao

I am back...

Chicken masala:

This was very yummy, and when I say yummy, believe me it was.
Have I told you that I have started to eat good food again, thanks to my blog and visitors who come by and inspire me to cook and post, and cook and post. I always cook better when I am cooking for someone. Whenever I have a guest, I take extra care and the food always turns good. Because I am cooking for somebody else( not that I don’t love myself but I am conscious about overeating). And since I post most of the things that cooks in my kitchen, what I cook for myself also become something that my visitors will enjoy, reading or trying them out. The day before( the day of the newspaper), a friend, a very old friend came visiting me, so I thought I will cook up a nice fare for him. And since I would post it too, I took double the care I usually take and man it was good. The food turn out excellent, though my friend said it was only the second best chicken he ever tasted in his life. The best had less masala, so I assured him, next time he comes, I will cook it with less masala and am gonna take his opinion again. But it was better than any restaurant’s, he said. Made my day.

The recipe is the usual onion, ginger-garlic, dhania-jeera powder, and chicken masala.
Good cooking has to do I guess with the sense of timing that comes naturally if you care enough.
And, I cooked in low heat. It took a long time, and we were sipping beer as I cook, but we waited until it was just perfect. Patience is a virtue…

I cooked……..
1 kilo tender chicken.
One large onion finely chopped ( just a large one, too much and chicken will be sweet)
12-15 cloves of garlic and a 1 inch finger of ginger. Both crushed or ground into a coarse paste.
1 Tsp Jeera powder, 1 tsp dhania powder, 1 tsp red chilli powder, half tsp turmeric( little more or less depending on the quality of the haldi)
2-3 bay leaves.
1 tsp of Chicken Masala ( MDH or Averest-available in all leading e-stores)
2 green chillis sliced into halves.
two tomatoes chopped fine.
One large potato cut onto 3 quarter cubes.

Don’t marinate chicken.

Use oil liberally. 4 Table spoons ( should be just enough so that the onions are covered with oil)
Heat oil in a kadhai or a frying pan.
When hot, add the bayleaves and after a few seconds the onions and green chilli.
Lower heat.
Fry the onions in low heat still they turn slight golden brown.
Now add the ginger garlic paste and stir/mix well with a spatula.
When oil and mixture separates( will take about 30-40 seconds),
Add the masalas -dhania, jeera, turmeric, red chilli.
Don’t add chicken masala now.
Mix well and fry for 10-15 seconds and add a little water, about 2 Tbs.
Stir so that masala don’t stick to pan, and now add the chicken.

Cover the pan and increase the heat.
After 5 minutes, open the pan and mix well.
Put the potatoes and tomatoes and cover the lid
and let the chicken cook in low heat till potatoes are cooked.
Stir occasionally.
When potatoes are cooked, add one and half cup of boiling water.
Increase the heat, Mix well, and cook for 5 minutes with lid open.
Add the Chicken masala. Salt to taste.
Cook for 3-4 minutes and garnish with corianders.
Rice or Daal? Tell me.
Do leave a comment and click the link too.

I look like Brad Pitt

........ says this face recognization software. Hahahaha.. ROFL but I am sure I will think about it hmm.... Don't believe me? See for yourself.

Angelina Jolie??

Wednesday, January 11, 2006


Short story
Don’t get confused
Read carefully.

Two friends…”See” and “Saw”
One day see saw sea and saw didn’t see sea.
See saw sea and jumped in sea.
Saw didn’t see sea but jumped in sea.
See saw saw in sea and saw saw see in sea.
See saw both saw and sea and saw and see were happy top see sea.

A friend sent me this sms. I was confused, and couldn’t help myself giving you a little confusion.

Fried Karela

Karela have always been my favorite...... My brother never liked it, so my mom started adding potatoes into this particular dish. Mom used to keep the potatoes for my brother who somehow liked the potatoes fried with karela. The potato somehow absorbs some of the bitterness from the karela and turns into a very tasty bitter sweet variant. I also started loving it, and whenever I fried karela, I never forget potatoes, how how I love potatoes anyway. I add potatoes to almost every dish, sometimes even to daal.
But this potato and Karela combo is a deadly concoction. Foodies may be in serious danger of addiction. It’s a very simple dish as well.

Cut the 3-4 karela in circular slices, thinner the better.
Cut a large potatoes into semi- circular slices. If the potato is large, cut the slice into another half to give a semi-semi circular( or quarter of a circle).
Cut a large Onion anyway you want to.

Heat oil in a pan. Use oil generously say 4-5 Table spoons, if you are not into oily stuff, you may remove the dish onto a Tissue paper to remove exces oil.

Add a Tsp of whole jeera.
Let is crackle, and then add the onions and 2 green chillis sliced in halves.
Add the potatoes and karela, and keep frying.
Don’t let it burn and don’t cover.
Keep stirring.
When they are almost done, sprinkle some red chill and salt to taste.
When they are done ( you will know by the looks) , what do you do?
Bon apetit and thanx Indira for reminding me of this favorite dish.

And Thanks to my blog, I am eating good home food again, otherwsie it was the neighbourhood Subways or Pop Tate's for a long time since they were just 10 minutes walk from my home.

Monday, January 09, 2006

Daal with Fish Head

Call it by any name, maccher matha diye daal, muri ghonto, daal with fish head, this is one of my favorite dishes which I prepare and have with such gusto as would give any Bengali such pleasure as a south Indian would have seeing a northie really enjoying currd rice.

Back home we rarely cook fish head except when we fry it with potatoes and peas or we put it in the fish curry since I loved to suck the fish head dipped in the thin fish gravy. Murighonto, or this dish first came across my plate when I was in guwahati during my college when I was in hostel.

Now, that there is a deep rooted antagonism between Bengalis and Assamese in parts of Assam. The feeling is mutual, so I won’t give a political judgement here. However, they share a common love for fish and murighonto is a common dish. The Assamese also love this dal-fish head concoction as much as I love it ;-) and when I was senior enough to have a say in Hostel affairs, never went a festive occasion or a hostel feast without the ubiquitous Murighonto and I ate nothing else those days.

By the I had posted it as a quick and good dish a long time back.
Parna also posted it, here.
I use a little different daal. A mix of Arhar( tur) and masuri( the red one).

Now here goes,

3 parts arhar and 1 part masuri. Total should come upto a small cup.
Wash well and keep aside with a little water lest the wet dal gets stuck in the cup.
A small Onion or half a medium onion chopped well.
5 cloves of garlic and half an inch finger of ginger ground to a paste.
And of course heeng ( Asafoetida) , Meethi( fenugreek), Jeera( fennel) powder as well as whole and dhania powder( coriander). 2 bayleaves.
Don’t forget a pinch of red chilli powder and two red chillis shredded into two pieces each.
And 2 green chillis sliced in half. ( you may or may not put this)
Last and most important.
2 large Fish Heads cut in half shallow Fried in a pan. Rohu head is the best.

Heat oil in a pressure cooker, and when hot put the bay leaves, red chilli and whole jeera.
Fry for one minute or till before they turn black.
Put the onions and fry till translucent. Add a pinch of asafetida and half tsp of meethi.
Now add the ginger garlic paste.
Fry for 1 minute and add
#1 tsp each of jeera powder and Dhania powder
#1/2 tsp each of red chilli powder and turmeric( add turmeric with your judgement-some are strong and some aren’t)
#Add the pre-fried fish head and fry for some time. Press the fish heat with the spatula so that it gives out a JEEEZZZ sound. But don’t break it altogether. It is just to mix well.

Add 2 tomatoes finely chopped.
Fry for 3-4 minutes and add the dal. Add salt to taste.
Add water to your measurement-say 2.5 to 3 cups for 1 cup water, and cover the pressure cooker.
Three whistles should do. Put down the cooker from fire after three whistles and wait for it to cool down.
When just cooled, open the cooker and heat again.
Let the dal thicken.
Garnish with coriander.

There you go.
My other daal recipes, here.

Sunday, January 08, 2006

Bachelor's (un)Grilled Mutton chops

A very light marinate.. A little each of Turmeric, Chilli powder and Cumin powder...

I have posted this recipe earlier, without the picture.
I actually forgot to take picture the last time I cooked.
But I felt it was unfair not to post the picture, so I cooked it again the day before.

Chops are best cooked on a grill, but how would one expect a bachelor to have a grill. I never bothered to buy an Oven, I don't cook anything else in an oven and I don't bake cakes. And I try to keep this blog as virgin as possible, so I keep telling every girl I go out with ;-)

Now grilled mutton chops or pork ribs can be cooked the same way on a non-stick pan, the way you cook a pot roast.. I love pot roast and ah!! I remember that women who first cooked me pot roast..

Well I have cooked this mutton/lamb chops on a frying pan.

To keep it simple and more bachelor like, I even marinated the lamb Chops( Ribs)
on the same pan.

For marination of 300 grams Chops:

1 tsp of meat masala- not garam masala ( available in leading Indian Stores or websites)
1 tsp jeera powder.
1 tsp dhania powder.
1 tsp red chilli powder.
half Tsp turmeric.
2 tbs vegetable oil.

Mix everything with the meat on the pan you are using to cook.

Leave aside for 1 to 2 hours.

When you are ready, just heat the pan with the meat in them.
Cook for a long time in very low heat. very low heat.
Keep pressing the meat with a spoon, and turn fron time to time.
cover with a lid when you are not presing it or turning it.
Cook that way for half an hour.

When the meat is done, which you will know by the colour,
Add a tbs of crushed Garlic and two tomatoes roughly chopped.
Cook for 5 minutes.
The garlic and tomatoes gives a certain bachelor flavour.

Garnish with coriander Serve.
Previous post on Chops here.

I had some leftover from this dish. I cooked them again with Potatoes and Green peas.
Will post them tomorrow. Got to rush for that new Konkona sen movie.

Thursday, January 05, 2006


Chicken frying in onions+ginger+garlic+Green Chilli+ Jeera.

What is the hobby of masala collection called....masalately??

Monday, January 02, 2006

Fish Head and Potato Fries..

This is another very tasty treat. So tasty, Yet so simple.
It is like aloo bhaja or those dry began bhaja but with fish head.
I added the fish pieces because i like to eat the piece as well.
BTW we consider this as a vegeterian meal.
We consider fish to be vegetarian lol.
If you don't have the fish Head, use any fish cut.
Its always nice and yummy.

PS: For the Vegetarians- This dish taste just as tasty without the fish.

A piece or two of fish (steak or round slice whatever)Fish Head, deep fried.
Half a Cup Green peas.
Two Onions chopped roughly.
7-8 cloves of garlic chopped ot crushed.
Jeera and Dhania Powder.
2-3 Green Chilli.
Two medium Potatoes cut as you see in the pictures.


Fry the onions in 2 TBS veg oil till translucent.
Add the garlic and Green Chillies slices into halves.
Fry for a few minutes and add the fish head and also the fish slice by breaking them into rough pieces.
Add also the Potatoes and Peas.
Add 1 tsp each of dhania( coriander) powder and Jeera (cumin) powder.
Also add half a tsp of red chilli.
Cover and cook in low heat for 10 minutes.
Open the lid and toss.
Mix well using a spatula.
Add Salt to taste.
Cook till potatoes are cooked.
Garnish with Coriander.

Eat as a side dish with Fish curry or Daal. This is an absolute stunner.
Another Bachelor Recipe made with potatoes, onions, garlic and jeera-dhania.
Do try out, and try out the last one as well.

Have you been to my regular Blog, of late.
Or the Other Blog.

Sunday, January 01, 2006

Potatoes and Eggs

Happy New Year everybody.
My first Food post for 2006.

Bachelor Cooking is what my blog is all about.
Bachelor cooking should mean easy to cook but taste as great as mom's cooking.
Most of the recipes here are simplified versions of what my mom could teach me on the phone. But cooking takes much more than recipes. It takes a passion of not just cooking but also a passion for feeding people. To cook for others and not just self. The pleasure I get when I see satisfied guest is much like orgasm( and nobody fakes that with me :-D). This passion made me do many experiments and I have learnt to cook rather simple meals as well.
One dish that I often make for the simplicity in cooking and yet very satisfying has been eggs and potatoes( refer sidebar for my egg curry). Eggs and Potatoes make a very fine pair, and it can be whipped up pretty fast.

Now one particular dish I prepare as side dish to dal rice very often is potatoes with eggs. I don't know where I picked this dish up and have known it for a long time. I cooked it from my many experiments, for nobody have cooked it for me but myself. So i was quite surprised when I learnt that this is called Spanish Omellete as K writes [here]. It feels good that something I cooked because it was simple, fast and filling was a Spanish dish.. Hmm Muy Bien.

Cut the potatoes(about 2) very small as you can see above.
First cut in halves. Keep with the centre face down on a chopping board and make longish cuts about 2 mm thick. You will get about 6 slices. now turn90 degrees ands cut the same way again. You will get small pices of potatoes.

One Large Onion, chopped fine.
Two green chillis chopped.
One large tomato Chopped.
4 eggs Beaten ina bowl with a pinch of salt.

How to prepare:
Pour 2 Tbs vegetable oil in a pan and and its hot fry the potatoes.
With a spoon or spatula, spread the potatoes evenly so that they are even ly cooked.
Now the potatoes will cook fast if the fire is hot.
When one side turns slight brown, add the onions and green chillis.
It will be easy to mix now as the onions will provide the lubrication.
Fry for 2 minutes and add the tomatoes.( First picture)
Add salt to taste, half teaspoon red chilli powder and Jeera powder .
Fry for five minutes and add the eggs.
Spread evenly.

You may lower the heat and make a omellete by not scrambling the mix but letting it coo for 5 minutes in low heat.

I prefer scrambling it as in the second picture.
K even puts Cheese, which I have'nt tried since I don't like cheese as much.

Ah! this is so filling, sometimes if I am too tired or have loads of homeowrk or blogging to do, I only cook this and eat it as the main dish. The potatoes provide the carbs and eggs have the protiens. And it takes me about 10 minutes to cook.