Chura Matar

 

Chura Matar 

Chura Matar is an emotion which needs to be experienced. I tried to recreate the taste of home with Fried Chura which my mother had given to me. Matar was fried with onions and mild spices. Also known as Ghughni, the fried matar was topped with Chura and paired with Chai. 

The Numbers

 

Mutton Curry 

Those last six months when I would be cooking to comfort my soul and of his too. With exam time table out it look's like it's my exam. But I am glad that we can finally start the countdown. Isn't that's what numbers remind you. And since past few years its number which have been creating havoc in our life. So maybe I will be sharing more of cooking related stories here and elsewhere. Also I am excited about the upcoming book which will have poems by my grandfather and father. 

Fish Curry for The Soul

 

Fish Curry 

Fish curry is not cooked regularly in our home. But since past few days I had been seeing too many pics of fried fish in the social media so fish slices were coated in kasundi fried for few minutes and simmered in curry. we love this curry with rice and salad.

A Note before I forget - A letter

 

Rabdi 

Dear Advay,

It's been so long since I wrote to you.

You know what I feel like compiling all the letters I wrote to you.

Won't it be nice to read them again and again. And when you grow up and share stories about your weird mother you will have a record of the free life which I lived.

Since past two years we have developed a strange relationship. We have become used to of each other. In a different way we know the inner life we are living. You know now which songs make me write, which books make me smile and what I do stay away from negativity. We are a different family, We know when to stop or when are irritating each other. I think I will start with letters once I compile your great grandfather and grandfather book. Won't it be nice to go through those poems. Words can become a treasure for us if we use them wisely. Sadly most of them don't know how to use them.

While I write this you are attending your home based class. In one week you will have holidays and we will be seeing more of each other.

Keep reading,

Mummy 

The Deep Fried Happiness - Thekua

 Yesterday I pulled out something ancient from the pantry. It’s made of wood and is called Thekua mould. My mother in law had got this for me because she feels I have an inclination for cooking which an ideal daughter in law should have but she knows that I write too and it’s important part of my life.

thekua mould 

So coming back to today’s post. Yesterday I discussed the recipe of thekua with my mother and aunts and finally pulled out all the ingredients together to try it. Since past few days I had been watching Servant series which had too much of food in it. That was another reason which pulled me in the kitchen. The batter was mixed and the patties were shaped and deep fried but I was not happy the way they turned out to be so I had involve my husband who is better cook than me.So in a way whole family was involved and later when my son tasted it, thekua reminded him of cookies. He has not eaten thekua which my grandmother would make but I want him to have this memory, that box of thekua which he can open and eat. That snack which I can pack for him anytime.

thekua 

Sweet and Tangy Memories - Papdi Chaat

 he texted me when I was preparing his lunch 

can you please add sweet chutney?
I always do I wrote him back.

he in this conversation is my son who is enjoying his home based learning which started last week. So now that we eat our lunch together at home I am trying to keep food interesting for him. So today when I asked him what he would eat for lunch his reply was chaat. So the papdi chaat was assembled for him and while I was doing the same he texted him. Chaat is therapy food for us and both the chutneys are essential ingredient for it. Now that we are at home a bowl of this takes us to India and brings back those colours which we have left behind. And I am happy that his childhood has the same old fragrance which I am carrying with me, he is a mcdonald kid but just like me craves Indian street food.

 Papdi Chaat 

for lazy summers alloo methi

i don't know if this recipe is there in my blog cooking with greens is something  which i have started recently
this simple sabzi of alloo methi doesn't take much time and can be cooked in few minutes

recipe name alloo methi
ingredients
potato two chopped into small pieces
methi leaves washed and cleaned
mustard oil to cook one tbsp
salt as per taste
turmeric powder half tsp
garlic cloves two chopped
asafoetida a pinch
fenugreek seeds pinch
procedure
heat oil in non stick wok
once oil is hot add hing and fenugreek seeds let it splutter
now add the garlic cloves followed by salt and turmeric
after a minute add sliced potatoes and keep frying for few minutes
once potatoes are done add methi leaves and cook for a minute
serve warm with dal chawal or paratha

now that you love dal chawal - open letter

Dear advay
Now that you love to eat dal chawal its become easy for me to cook during weekends ,with too many things running on my mind and to serve food to family being the priority its dal chawal  which rescues me and I am happy that way you have learnt to appreciate simple food .
So in one hour a simple meal of dal chawal and a side dish mostly stir fry is ready to be served .
You loved this stir fry of brinjal and potato , its very simple and cooked with home blend masala given by your nani so I made full use of all the three burners and together dal chawal and this subzi was cooked , once in a while even I love to eat dal chawal reminds me of old days .
Will be sharing the recipe so that you can cook anytime

Dal Chawal

Recipe - stir fry brinjal
Ingredient
Brimjal two sliced
Potato three sliced
Ginger garlic paste one tbsp
Onion paste one tbsp
Home blend bharwa masala one tbsp
Mustard oil one tbsp

In a mixing boil mix all the ingredients except mustard oil
Heat oil in non stick wok
Once hot add the mixture
Keep turning till it becomes brown and crispy
Serve warm with dal chawal .

Btw I love writing to you here
Love
Mummy

comfort meal - shallots sambhar fried okra & rice

I know I  keep going away its hard to come back here the space which started it all my journey with words I know I am again going poetic so todays post let it be of food ,..
Food which connects us to our soul
Food makes us feel happy
Food which we look forward to
At the end of the day to be satiated
Not something fancy but real
Something which in the first bite
Connects our heart & soul
Food essence of life,..
Yesterday I had this simple lunch of leftover food

Indian meal

Shallots sambhar
Fried okra
Leftover rice tempered with curry leaves & mustard seeds
& sago papas...
A perfect meal for me to satiate my soul
What is your perfect meal friends,..

Weekend cooking - rogan josh

This curry is prepared very often at my home specially on weekends this is one of my favourite curry
Had shared the recipe few years back today reposting this again with new pics ,as today prepared the curry semi dry way without much gravy tastes good if simmered for long on slow flame,
Serve it warm garnished with coriander leaves ,paired it with lachaparatha & rice.

Recipe blogged here
Linking this post to
#therecipeoftheweek event hosted by A mummy too.

that's all friends
Wish you all happy week ahead

cooked to relish meal of spinach pulao and aubergine fritters with raita

Day before Yesterday I spoke about cooking something different on Instagram this post is about that dish which I cooked for the dinner this is not something which I prepare daily something for which I went out of my comfort zone as I didn't feel like preparing chapathi thanks to my back pain so thought of cooking spinach pulao for dinner paired it with aubergine fritter and onion tomato raita ya loved this simple yet exotic meal a bit different from everyday meal .

Recipe Name - Spinach Pulao
Ingredient
Rice basmati two cups (soaked for 30 mins)
Spinach leaves 200gm
Garlic one chopped
Onion chopped one
Tomato one chopped
Salt as pet taste
Oil to cook
Half tsp of turmeric powder
One tsp of garam masala powder
Cashew three chopped
Almond two chopped
raisin seven to eight
Asafoetida a pinch
Cumin seeds one tap
bayleves crushed two
Preparation
Boil water in a pan ,once the water is boiling
 add the soaked rice and cook it till its done
Drain and keep aside.
Procedure
Heat oil in non stick pan
Add asafoetida ,cumin seeds and bay leaves and let it splutter
Add chopped garlic and onion and keep frying till they are brown
Add salt, turmeric powder ,garam masala and tomato
Keep stirring till oil is seen along the sides
Add chopped tomato and spinach leaves & cover and cook
After few minutes add half cup of water and let it simmer
Remove from flame and keep aside .
Once it cools down blend it with the help of blender
Keep aside .
In the same pan add half tsp of oil add chopped cashews
Almond and raisin fry for a minute or two ,
Drain and keep aside.
Add the drained rice and the puréed spinach mix
Fry for two minutes remove from flame and keep aside.
Serve warm garnished with fried nuts and raisins .
Aubergine Fritters
Ingredient
brinjal sliced one
Chickpea flour three tbsp.
Carom seeds one tap
Salt as per taste
Garam masala powder one tip
Rice flour one tbsp.
Procedure
In a mixing bowl add chickpea flour
And all the above ingredient except brinjal
Add one fourth cup of water
make a nice batter add the sliced brinjal
Heat oil in non stick pan
Add the brinjal slices one at a time
Keep turning the sides till its brown from both sides
Drain and sprinkle chat masala that's how I love to eat
 serve warm with the spinach pulao and raita.

`linking this post to
#recipeoftheweek event hosted by A mummy too.
That's all friends ,wish you all happy week ahead
Take care and happy blogging.

on completing 7 yrs of food blogging

On completing 7 yrs of Food Blogging

Sunrays stream through the window
And then I realise
That today is the day
When I took the first stride.
Some 7 yrs back I stole
Few moments to start this space
And when now I look back
I know what all I have gained.
Have shared many unseen emotions
Which others didn't knew
And discovered that I could
Write in verse too.
So the space
Between you and me
Is reduced because of this
Its another facet of me
Which I really cherish .
So this month of mars
Is special for me
And because of this
I celebrate it.
Its asankhana my blog
Which was born today
And this poem is for
The blog birthday.
By
notyet100
9/3/15

To celebrate blogversary cooked one of my fav curry for dinner
Rogan josh with steamed rice and kachumber

 

recipe of Rogan Josh blogged here
Linking this post to the weekly story week 8 hosted by Colours Décor.
And to #recipeoftheweek event hosted by A mummy too.
Take care and happy blogging.

chicken do pyaza curry for cold winter nights

How you feel when the temperature is too low its snowing and food is still to be cooked in the kitchen I was caught in a similar situation few days back

then I was filled with memories of this simple curry which would be prepared at home sometime that time I was too young to ask the recipe or be curious what all is being added to the curry so this one is my own interpretation of how to prepare Chicken do pyaza

Chicken do pyaza

Recipe name Chicken Do Pyaza
Ingredient
Chicken one
Onion three big chopped finely
Garlic clove three chopped
Ginger grated one tbsp.
Bay leaves crushed two
Dried red chilli
Crushed clove four
Crushed black pepper five to six
Crushed black cardamom one
Crushed cinnamon half inch
Pinch of asafoetida
Cumin seeds one tap
Kebab chini crushed four
Mace crushed one fourth tip
Coriander powder one tap
Turmeric powder half tap
Garam masala powder one tsp
Salt as per taste
Oil to cook
To garnish
Chopped coriander leaves
Procedure
Heat oil in non stick wok
Once oil is hot lower the flame add asafoetida
Once it starts spluttering add cumin seeds
Followed by bay leaves ,clove,cardamom,cinnamon
Pepper,kababchini after a minute add chopped garlic & ginger
Once its brown add chopped onion & keep frying
Till the onion is brown & tender
Add all the powder masala followed by salt
After five minutes add chicken pieces & fry
Further for 10 mins add one cup of water
Cover & cook for 30 to 40 mins
Serve warm garnished with coriander leaves

We had this curry with steamed rice and it was perfect comfort meal for the weather .
Linking this post to
The Weekly Story Week 5 hosted by Colours Dékor.
#RECIPEOFTHEWEEK event hosted by A mummy too
That's all for now wish you all happy week ahead
Take care & happy blogging.

Comfort food for me anytime - Kachodi with Brinjal Curry Salad & Rice

For me Indian Vegetarian Food is something which I can eat anytime as this is something which I have grown up eating ya I do eat chicken & meat but not everyday so when I heard about the event The Spice Trail Challenge - temple food hosted by Bangers & Mash I knew what I would be sending comfort meal from my home .
Sharing with you all pics of the meal which I cooked when I had called my friend for dinner the below pic has Curried Brinjal & Potato ,Deep fried Indian flatbread ,Salad & Jeera Rice.

Indian Meal of Brinjal Curry Ajwain Kachodi Jeers Rice & Salad

I love the curried brinjal recipe because of the tempering of the oil with fenugreek, asafoetida & dried red chilli.Aroma of the spices brings distinct taste to the curry.
In the bread the addition of carom seeds makes it flavourful and perfect with the curry.
For Jeera rice cumin seeds & bay leaves  add flavour to the rice adds extra zing to the otherwise plain rice.

Brinjal Curry

Recipe of curried brinjal & potato blogged here
Recipe of deepfried Indian bread / Ajwain Kachodi blogged here
Recipe of Jeera rice blogged here
Recipe of Kachumber /onion tomato salad blogged here

Comfort Meal - Indian Food

Linking this post to
The spice trail challenge hosted by Bangers & Mash
Extra Veg February hosted by Kerry Cooks
Cooking with herbs link party by Lavender and lovage
The Weekly Story week 5 hosted by Colours Dekor.

Brinjal Curry & Kachodi

That's all friends
Wish you all Happy Week Ahead
Take Care & Happy Blogging

Cooked to pleased & ya I succeded read on,..

I know I am too late in sharing the recipe of this simple chicken curry thanks to the French & art class &; my new passion poetry if you guys are following me on twitter you must be knowing what I am talking about because of too much writing I am not able to read books too I know I have drifted away from the post
.Coming back to the recipe how do you feel when you go out & your child says I want to eat Indian Food & starts pointing towards several different kind of Indian Mahal restaurants which are just Mahal in term of name but the food is not equivalent to being called Indian .This happened many times with us so finally I thought of cooking the way my son gonna like it ya Indian Curry but a bit rich .

Recipe Name Makhmali Chicken Curry
Ingredient
Chicken one kg
Ginger garlic grated one tbsp.
Onion one chopped finely
Tomato big two chopped coarsely
Asafoetida pinch
Cumin seeds one tsp
Salt as per taste
Half tsp each of coriander, turmeric and red chilli powder
Oil to cook one tbsp
Cream whisked two tbsp.

Procedure
Heat oil in non stick wok ,once hot lower the flame
Add asafoetida & cumin seeds & let it splutter for a minute
Add ginger garlic paste & fry for a minute
Add chopped onion and fry further for two minutes
Once brown add all the masala powder followed by salt
Stir for a minute add tomato & cover & cook for 5 minutes
Add the chicken pieces and fry for 5 to 7 minutes
Add half cup of water and cover & cook for 30 mins
Remove from flame & cream warm for a minute
Serve warm with chapathi & rice

So this was my trick to convert a simple curry to something which resembles a one prepared at restaurant the only difference is this one was yummy too.Advay loved this one that's another reason this one is going to be one of my fav curry for guests too,..
Linking this post to
The Weekly Story week 4 hosted by Colours Décor.
#recipeoftheweek event hosted by A Mummy too
That's all friends, wish you all happy week ahead
Take care & happy blogging.

Its oky to dip paratha in curry -letter 8 for Advay

Dear Advay ,
Today when you were back from school you told me that you had not finished your meal on asking you told me that you felt sick while eating paratha with chickpea curry.I was speechless for a sec because yesterday you had the same chickpea curry for dinner .I had the same curry for lunch and it was perfect for me .So why this excuse .I met your classmates mom when I had gone to fetch you when I discussed this with her she told me its the same with her daughter .It seems you and your friends feel conscious to eat Indian food in school because other students get sandwich ,cookies or cake.In Singapore you used to take Indian food and I never heard that you felt sick while eating the same.Here when we go out you always want to to Indian Restaurent to eat and there you truly enjoy the food even at home too you will be licking your fingers and eating .I don.t blame you for what happened today maybe you felt ashamed tearing the paratha to dip in the curry while others happily munched their sandwich or cookie.I just want to tell you that you should never be ashamed about the way we eat or our food because that's our culture that's how we have grown up eating with our hands when it comes to Indian Food specially chapathi.I wont feel satiated unless I break the chapahi and dip it into the curry and eat.Maybe one day you will understand what I am trying to tell you and ya thanks for letting me know that you feel conscious while eating Indian food in school.Its a big fight for you .I do understand that,..
More later
With lots of love
Mummy
29/1/15
P.S.- next post I will be sharing the recipe for the curry chicken which you really liked for now just sharing the pic

Curried Mushroom and peas with steamed rice for winter nights

This post is about something which I have shared few years back in 2008 , Mushroom Matar is not something which is prepared on regular basis at our home most of the time its other veggie but yesterday thought of preparing the same as I had some fresh button mushrooms in the fridge which I had got from farmers market and a box of peas too.

Recipe name curried mushroom with peas
Ingredient
Mushroom 200gm
Green pea half cup
Tomato one
Onion one small
Garlic one clove
Ginger one fourth inch
Salt as per taste
Turmeric powder half tsp
coriander powder half tsp
Garam masala powder one tsp
Oil to cook two tsp
Asafoetida pinch
Cumin seeds half tsp
Procedure
heat oil in non stick wok, once oil is hot lower the flame
Add asafoetida and cumin seeds and let it splutter
Add chopped garlic, ginger and onion
Keep frying till the onion becomes brown
Add salt followed by turmeric and coriander powder
Fry for a minute or two and add tomatoes
Once the tomato is mushy add mushroom and peas
Cover and cook for five minutes
Add garam masala powder and half cup of water and let it simmer
After five minutes remove from flame and serve warm with chapathi or rice.

Recipe of stir fried mushroom with peas blogged here .

On a different note there's a new app by Saarthi called Suraksha Power of 5 for Android phone users .Whenever you sense danger ,you just have to double click the power button of your smart phone .Once you double click the power button it triggers the features to take necessary action immediately.It sends
- Distress alert to 2 pre identified numbers
- Distress sms to 5 contact numbers
- Distress call to a pre-identified number
- Distress voice recording & storing in local media
- Distress email to 2 registered emails.
For more info check here
Download the app and be safe, be secure, be sure - Always .
Linking the post to
The weekly story week 1 hosted by Colours Dékor.
#Recipeoftheweek event hosted by A mummy too
Take care and happy blogging .

so I followed my heart what about you

Few days back while cooking for my friend I was intrigued by this thought in my mind Just because she is not Indian should I alter the ingredients in my recipe to suit her palate or I should cook the way I cook for us everyday . No I didn't wanted her to say that the food is perfect I wanted to show her how we eat everyday what's our normal cooking is so perturbed by these thoughts I continued cooking , what about you guys you alter the recipe to suit the palate for your guests or you cook the same way you cook everyday please share your views ..

Sharing with you all recipe of Tandoori chicken which I prepared  for my friend 

Recipe Name - Tandoori Chicken 

Recipe source kitchen experiment

Ingredient 

Chicken drumsticks four 

Curd one cup 

Ginger garlic paste one tbsp. 

Salt as per taste 

Coriander powder one tsp

Turmeric powder one tsp 

Red chili powder one fourth tsp garam masala powder one tsp 

Juice of half lemon 

Preparation

Make deep slits in the chicken and keep aside 

In a mixing bowl whisk all the ingredient together mentioned above except oil add the prepared chicken pieces and coat the chicken pieces nicely with the marinade . Keep it overnight in fridge or for few hours if to be cooked the same day .

 

Preparation in the oven

Line the baking tray with aluminum foil 

Preheat the oven to 180 degree centigrade 

Keep the prepared chicken pieces on the tray with some space in between and brush them with oil or butter 

Bake it in oven till it's brown and  done from both sides . If needed brush them with oil again midway . 

Serve warm with salads and dip 

We had with Chola ,Paratha ,Kachumber and plain rice .

Recipe of Chana Masala/Chola blogged here
Recipe of Paratha blogged here
Recipe of Kachumber blogged here
Linking this post to
The Weekly Story week 1 hosted by Colours Dekor
That's all friends ,wish you all happy week ahead
Take care & happy blogging
 

one of my favorite breakfast - weekend cooking

Weekdays mostly we eat toast ,cereal for breakfast but on weekends its different its most of the time parantha with some vegetable or stuffed paratha .
Sharing with you all one such meal which we had few days back on weekends  at home ya this one is my fav. too .The meal has plain paratha,alloo bhujia,boondi rata and a glass of orange juice.
Recipe of paratha blogged here
Recipe of alloo bhujia blogged here



There's a good news for all food lovers in India there are some days we don't want to cook, some days when we are sitting in office and suddenly start craving for something ,there are days when there are guests at home  and because of traffic on road  we are too reluctant to drive and take them out for dinner don't worry friends for days like there;'s a website called FOODPANDA
Just punch in your postal code and search for the restaurant near your area based on whatever cuisine you are looking and the price range. The search also tells you about the address and delivery hours .
To make it more easy for you they have free apps for iOS ,Windows phone and Android so just need to take your smartphone out and punch in the postal code
The four easy step of Search ,Choose ,Pay and Enjoy makes it easy and convenient for you to order anytime.
.You can order online in 100 cities with variety of cuisine to choose from some of which are Bengali, South Indian ,Pan Asian ,North Indian and many others. You can choose from variety of restaurants like Pizza Hut,Bikanervala,Southern Spice and so many other .
So friends what are you waiting for just punch in postal code and start ordering .

Chicken Shami Kebab for International Buffet in School

When Advay told me about International Buffet in school was clueless what to give him husband suggested Chicken Shami Kebab

 so we prepared  the same yesterday to be packed for the school ,

Recipe is inspired from
Deeba of Passionate about baking

Sangeetha of Banaras ka khan and for the love of yum
It was not easy when you don't have spice grinder at home so grounded the roasted whole spices with help of steel ladle took some hours for the preparation of the mince with everything but it was worth it.

 a.Thanks a ton guys for sharing the recipe .
The pic taken at school

 

and ya they all loved it

Recipe at asankhana here
Linking this post to What's with my Cuppa 4thedition hosted by the Veggie Indian
That's all guys ,wish you all happy weekend