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Sujatha

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  1. We get banana flowers/stems in the bay area in most of the Indian grocery stores. I am often tempted to try a dish out of it. Can you share your recipes on this please! Thanks! Sujatha
  2. I shall add two more to the list: 1. Green papaya pickle 2. Green papaya curry (fried in onions, tomato and pinch of garam masala - very good!)
  3. Sujatha

    Saag

    I live in the Bay Area and we get plenty of fresh 'Amarnath'. It's available in most of the Indian stores. Few say it is available in the Farmer's Market, but I did not come across it there. Just thought I will let you know.
  4. That's a neat idea!! It would be great if you can share your recipe. Please...
  5. My friend had someone come over to her place & do dhokla over the weekend. The lady made it from coarse sooji & added 'eno'. Is it traditionally prepared that way? I long for the soft, yellow-colored dhokla with mirchi & coriander leaves. I believe it is made with besan. I heard it is also made with channa dal. Can anyone share their recipe for Dhokla please?
  6. 'Bawarchi' starring Rajesh Khanna and Jaya Baduri comes to my mind. As far as Indian Food Movies - to the best of my knowledge, nothing comes close.
  7. Sujatha

    Amma

    Congratulations Suvir!!! I can't forgive myself for not coming to Amma's while I was in NJ last week!!! The cover of your book is so nice. I like the warm colors that are used - reminds me of the warmth of mom's cooking. Can't wait to hold your book... Sujatha
  8. Suvir, As I explained in my lengthy email, I canned the chutney last night & heard the pop sound. I wouldn't have tried canning if it were not your kind words! Thank you so much -Sujatha
  9. Let me think..... I remember another dish of my mom that she calls Chicken 65 Now, this one is so easy to make & everyone seem to love it. But again, I wonder why it is called Chicken 65 as it also have an sauce accompaning it!! Around 6 chicken leg pieces 1 t ginger garlic paste 1 t garam masala 2 t red chili powder salt 1 c tomato juice. Pressure cook all until one whistle. Separate the chicken pieces from the sauce & fry well in 5-6 T oil. Sprinkle with coriander leaves. Serve the sauce and chicken pieces separately. My mom serves it wth any flavored rice and with some onions and lemon wedges to the side. Very very easy to make & always a hit wth adults & kids. You can also add a tarka with lots of curry leaves to the sauce. If anyone has tried making any of the 3 recipes above, please let me know how they turned out. Looking forward..
  10. Your humility and gratitude has inspired me more than you can imagine. Regarding my son - He had the omelet i made by adding the tomato chutney & had a little tomato chutney with yogurt for dinner. He relishes chicken (prepared anyway, even has pulao), fish (fry or curries), shrimp, Kheema and egg (prepared anyway). Enjoys pizzas, chicken sandwich (from McDonalds), idli, dosa, pesarattu, vada etc. Loves yogurt and totally freaks out on kulfi (Monica - what a great recipe you offered in 'Spice is Right) and kaju barfi. My only concern with him is he will not eat vegetables except for dal. Maybe we should start another thread on vegetarian food for kids.
  11. Suvir, Here is another Chicken 65 Recipe. I learnt it from a chef at one of the restaurants in Hyderabad (where I come from) long long ago. Please be warned that it is spicy. Reduce the chili powder & green chilies for a less spicy version. 1 kg chicken 1 1/2 t ginger garlic paste 1 t Ajinomoto 1 t peper 1 1/2 t Red Chili powder 1/2 t Garam Masala 1 t Garlic (finely chopped) 1 t Green Chili (finely chopped) 1 T Maida 1 t Corn flour 1/2 t Dhaniya 2 Eggs Pinch Red color 1 T Coriander Mix all & marinate for 2 hours. Deep fry & set aside. 3 T oil 2 t Garlic 20 chilies (cut into long slice) 25 Fresh Curry leaves 1 t Pepper 1/2 t Garam Masala 1 1/2 t Dhaniya powder 3 t full Red Chili powder 1 1/2 c Curd Pinch Color 1 5 salt 1/2 t Aginomoto 1 Lemon juice Coriander leaves Heat oil. Add Garlic, chilies, curry leaves, curd, color, salt, ajinomoto, pepper,garam masala, dhaniya powder, red chili powder & lemon. Now add Chicken pieces & coriander leaves. Serve hot.
  12. I made Suvir's Tomato Chutney yesterday morning. God - Is it delicious or what... I had it with toasted bread for breakfast, hot rice and ghee for lunch and omelet (onions, green chilies, cilantro, eggs &.... tomato chutney) for dinner. Simply Heavenly! My husband, who normally doesn't eat chutneys, is hooked on. My 3 year old loves it. Thank you so much, Suvir, for sharing the lovely recipe. However, I have never done canning before. Guess I am intimated by the process. So, I put the chutney in jars & refrigerated them. Thank you again, Suvir.
  13. I am surprised to hear that Chickent 65 comes from Hyderabad. There are so my versions within my own family. The ingredients of this dish is mostly chinese. If Chicken 65 comes from Hyderabad, I wonder why this dish is also named the same. I learnt it from my mother-in-law. 2 lbs Chicken 4 T Worcheshire Sauce 2 T Green Chili Sauce 2 T Soy Sauce 1 T Vinegar or ½ Lemon juice 1 T Tomato Sauce (hot and sweet) – optional 1 t Ajinomoto 2 t Ginger-garlic paste salt 1 t Red chili powder Red color Mix all & marinate for 3 hours. Just before frying, mix small chicken batches with ½ t of cornflour (Total of ½ c cornflour for the entire recipe) and deep fry. Serve hot.
  14. Mongo, I prefer to use as ripe tomatoes as I can get. Though the tomato has to be firm enough - this way it would have a great bite to it... Unlike a salsa, this pickle has gravy to it. The tomato 'juices', spices and oil all come together & surprisingly, makes enough gravy.
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