IndiaCookery.blogspot

Welcome you all to Indian food!

 

I welcome you to my blog ! I am a happy Indian homemaker and just want to share some of the seemingly difficult recipes in cookery and certain tips that would help while working on intricate recipes. The idea of creating a cookery blog emerged from constant searches for Indian recipes over the internet for relatively easy-to-make dishes. As a teenager, I had constantly watched various cookery shows on television and was eager to try out them just after the show. I used to wait to hear comments on the dishes from my parents and brothers. Several years later (that is after I got married and had a kid), I still yearned to learn cooking new dishes and eventually listen to comments from my husband and in-laws.

I would like to share the lessons that I learnt and how to make cooking somewhat simpler without compromising on nutrition and taste. 

Also, over the years, it occurred to me that there needs to be at least an online scrap to look back and help re-inherit our culture. Our culture and various festivities had been the cause for celebration and interactions between people. I would also like to describe some of the food associated with various festivals and how to make them.


In short, this blog contains basic tips for food preparation which are required for a typical Indian Family!

<<Started as a new blog…will update shortly>>

Curd Rice(Thayir saadam)

Ingredients
Curd    -    2cups
Milk    -    1/2cup
Boiled rice(well cooked)    -    4cups
Carrot grated    -    1/2cup
Ginger(finely chopped)    -    1tsp
Coriander leaves (chopped)    -    1/4cup
Green chillies(chopped thin)    -    1tsp
Salt    -    to taste
Butter    -    1/2tsp

Method

Add butter and smash the rice.

Then add curd to the rice.

Add required amount of milk.This is to reduce the sourness of the curd and also to bring it to a semi-solid consistency.

Then add grated carrot,ginger,green chillies ,salt and coriander leaves.Mix well.

At this stage it is optional to temper the curd rice with mustard seeds and urad dal.

Serve the curd rice with Potato Chips and pickle.

Coconut Rice(Thengai saadam)

Ingredients
Boiled Rice(raw rice-pacha arasi)    -    4cups
Coconut(grated) -    2cups
Red dry chilli    -    2
Urad dal    -    2tsps
Mustard seeds    -    1tsp
Asafoetida powder    -    a pinch
cashew nuts    -    8
salt    -    to taste
Coconut Oil    -    1tbsp
Ghee    -    2tbsp

Method

Fry the grated coconut slightly in coconut oil and keep aside

In a deep bottomed vessel ,heat ghee and splutter mustard seeds, urad dal and red chillies.

Then add the cashew nuts and fry till it turns golden brown .

Add the boiled rice to it(it tastes better if the rice is cooked in coconut milk).Rice shouldn't be sticky.
Salt is added at this stage and mix it.

Then add the grated coconut which is already kept fried slightly.Mix it well with the rice.

Serve the Coconut rice hot with pickle and papad.

Potato chips

Ingredients
Potatoes    -    6(big)
Oil    -    2cups
Chilli powder    -    1tsp
Salt    -    1/2tsp
Lemon     -    1-2drops(optional)

Method

Slice the Potatoes round and thin(preferably use a vegetable slicer).Lemon drops can be added at this stage to prevent the discoloration of the potatoes.

Keep it spread on a muslin cloth or towel so that all the water is absorbed.

Heat oil in deep-bottomed frying pan.Slowly add the sliced potatoes and fry them till they become light brown.The flame should be between medium to high.

Then remove it from oil and strain the remaining oil.

Spread it to another container.Don't close  immediately after frying as chips will lose the crispiness.

Then add chilli powder and salt and close the lid.Shake the container so the masala spreads evenly to all the chips.

Potato chips can be taken as a tea-time snack or a side-dish for Curd Rice.

Perfect hard boiled Egg

Ingredients
Egg    -    4
Water    -    4cups
Salt    -    2tbsps(preferably rock salt)

Method

Take a vessel and put eggs completely immersed in water.

Add salt to it.Salt is added So that the shells don't break easily.

Allow it to boil for two minutes(If you find the shells break while boiling,then immediately simmer the stove). Simmer the stove and cook it for 10 minutes.Again finally boil it for 5minutes and switch off the stove.Keep the vessel closed for 5 minutes.

Put the eggs into cold water and de-shell it.Perfect boiled eggs are ready

Though this process of boiling eggs takes little time more ,the end result would be a perfect hard boiled egg.