So you know how you ALWAYS have a couple of tortillas, chapattis, or naan (bread) left over? Its never enough for more than one person. This recipe will add bulk to the chapatti/tortilla and also not feel like leftovers!
I usually budget half an egg per chapatti/tortilla. Also, please beat the egg so you can evenly divide it between the two tortillas.
Egg mixture for 2 tortillas:
1 Egg
salt
pepper
chilli sauce/chilli powder
milk
You can add other spices if you want to.
1. Heat the tortilla/chapatti on a pan. If your pan is not non stick, make sure that you spray some oil on it (so the egg doesn't stick).
2. Put a little of the egg mixture in the pan and place the semi-cooked tortilla/chapatti on the egg mixture. So now it should look like one side of the tortilla/chapatti has an omelet attached to it.
3. Make sure that the egg is cooked all the way through before you take it off the pan
4. Cut up the tortilla and mix it with your leftover curry
5. Optional: garnish with chopped onions, coriander, chillies/jalapenos, tomato, and lime
Saturday, October 8, 2011
Wednesday, June 29, 2011
Iyer child's kootu recipe
V loves any kind of kootu and will probably make a deal with the devil or the chef for it. Maybe that's how he plays the guitar so well? I'm not accusing! Just saying!
Ok, so this recipe needs some back story. My grandmother (paati) was the best chef. Yeah, my mom can cook - but its not my paati's food - you know? So anyway, I was my paatis sous chef while growing up. I cut all the vegetables (and i was really good at it and owe her my killer knife skills) and was literally her right hand - no really - she would make me stir (for hours on end for those tough-to-make sweets). So I got front row seats to her awesomeness. I watched her every move in the kitchen and I try to replicate it in vain - from her ergonomic movements, prep work, and even use of ingredients. She KNEW how to cook! So here is an imitation of her kootu.
A kootu is a lot like a stew and is very easy to make. Here's what you need to make a kootu:
1. Vegetables - any kind (but use reasonable judgement) - eyeball it
Note: I must admit that I have not tried it with any squash vegetables (except the white pumpkin, which is technically a squash veggie. I was talking more on the lines of zucchini, summer squash, etc). You can't use ladies finger (okra), brinjal (eggplant/aubergine), bitter gourd, or sweet pumpkin. Strike that. I meant to say that I have not used it and hence I will not vouch for its taste. I'm a prude like that. You can also use stems of vegetables (yeah, including cauliflower, broccoli - stuff that you may otherwise just throw away) or veggies that are threatening to cross over to the other side. You can also use potato to give it a nice starchy taste or absorb extra salt (there's no shame in admitting it - we've all been there!), or just bulk up the kootu in case you need to increase quantity.
2. Salt - to taste
3. Chilli powder OR paprika - 1/2 tsp
4. Turmeric - 1/2 tsp
5. Ground paste (can be loose) of serrano peppers or thai green peppers (one or two depending on how much heat you can take), cumin seeds (jeera; 2 tbsp), coconut (half cup or 1 cup coconut milk)
6. One or two cups of cooked split pigeon peas and mung beans - depending on how thick you like it.
7. Sambar powder/curry powder - 1 tbsp
8. garnish: black mustard seeds, cumin seeds, dried red chillies, curry leaves - 1/2 tsp of each
9. Coriander/cilantro leaves - a sprig or two
Here's how you make the kootu:
1. Boil veggies in water - enough to just cover the veggies. Add the turmeric and chilli powder and let it boil.
2. Once the water reduces to half the quantity and the veggies are al dente, add the ground paste. If the veggies are not al dente, add more water and let it cook.
3. Once you add the paste, add the sambar/curry powder. Once this starts to boil, add the cooked split pigeon peas and mung beans.
4. Turn off heat once it all starts to boil. Add the garnish and the coriander leaves.
And you're done! You can eat it with white/brown/wild rice, chappatis, and even tortillas!
Ok, so this recipe needs some back story. My grandmother (paati) was the best chef. Yeah, my mom can cook - but its not my paati's food - you know? So anyway, I was my paatis sous chef while growing up. I cut all the vegetables (and i was really good at it and owe her my killer knife skills) and was literally her right hand - no really - she would make me stir (for hours on end for those tough-to-make sweets). So I got front row seats to her awesomeness. I watched her every move in the kitchen and I try to replicate it in vain - from her ergonomic movements, prep work, and even use of ingredients. She KNEW how to cook! So here is an imitation of her kootu.
A kootu is a lot like a stew and is very easy to make. Here's what you need to make a kootu:
1. Vegetables - any kind (but use reasonable judgement) - eyeball it
Note: I must admit that I have not tried it with any squash vegetables (except the white pumpkin, which is technically a squash veggie. I was talking more on the lines of zucchini, summer squash, etc). You can't use ladies finger (okra), brinjal (eggplant/aubergine), bitter gourd, or sweet pumpkin. Strike that. I meant to say that I have not used it and hence I will not vouch for its taste. I'm a prude like that. You can also use stems of vegetables (yeah, including cauliflower, broccoli - stuff that you may otherwise just throw away) or veggies that are threatening to cross over to the other side. You can also use potato to give it a nice starchy taste or absorb extra salt (there's no shame in admitting it - we've all been there!), or just bulk up the kootu in case you need to increase quantity.
2. Salt - to taste
3. Chilli powder OR paprika - 1/2 tsp
4. Turmeric - 1/2 tsp
5. Ground paste (can be loose) of serrano peppers or thai green peppers (one or two depending on how much heat you can take), cumin seeds (jeera; 2 tbsp), coconut (half cup or 1 cup coconut milk)
6. One or two cups of cooked split pigeon peas and mung beans - depending on how thick you like it.
7. Sambar powder/curry powder - 1 tbsp
8. garnish: black mustard seeds, cumin seeds, dried red chillies, curry leaves - 1/2 tsp of each
9. Coriander/cilantro leaves - a sprig or two
Here's how you make the kootu:
1. Boil veggies in water - enough to just cover the veggies. Add the turmeric and chilli powder and let it boil.
2. Once the water reduces to half the quantity and the veggies are al dente, add the ground paste. If the veggies are not al dente, add more water and let it cook.
3. Once you add the paste, add the sambar/curry powder. Once this starts to boil, add the cooked split pigeon peas and mung beans.
4. Turn off heat once it all starts to boil. Add the garnish and the coriander leaves.
And you're done! You can eat it with white/brown/wild rice, chappatis, and even tortillas!
Saturday, January 15, 2011
Potato Fry
My mother and husband make the most awesome potato fry that I was never able to replicate. I then figured out my own recipe that is super easy to make and sometimes, tastes better! LOL. This potato fry is great with rasam rice, kootu, sambar rice and if you squeeze a little lime on it, the best beer food EVER. So here is how we do:
Note: If you're new to cooking in the US, you'll find a lot of potato varieties: yukon gold, russet potatoes, red potatoes, etc. If you're looking at trying desi (Indian) recipes, russet potatoes work best in my opinion. For more spud-related trivia, check out Alton Brown's potato fundas. This is an awesome way to 'get rid of old potato stock.'
1. Pressure cook four giant (yeah, they look mutant compared to desi potatoes, so I call them mutant thanks to my frame of reference) potatoes in a pressure cooker with the peel on.
2. Peel potatoes and cut them into 1" x 1" cubes.
3. In a cast iron skillet (or your usual kadai), start your tadka (garnish): 2 tbsp oil (canola, vegetable, sunflower, or sesame seed), 1 tsp mustard seeds, 1 tsp jeera (cumin seeds), 3 dried red chilles (dried red peppers of any kind), a spring of (5-6 leaves) curry leaves (you can skip this if its not in your pantry) and 1 tsp asofoetida (hing to desis; this reduces your chance of being a biological weapon at work and giving new meaning to f-bombs).
Note: The mustard seeds will start spluttering in a while, so be careful if you're not a fan of hot, vicious, biodegradable things out to get you.
4. Optional: Cut onions in half and slice them thin. Add them to the skillet once the mustard seeds have spluttered. If you're new to cooking, then this will help you in the step 6.
5. Put the cubed potatoes in the skillet and mix.
6. Add salt (to your taste), chilli powder (paprika will also do; according to your taste) and 1 tsp turmeric to the potatoes and mix them really well and be careful not to mash the boiled potatoes in the process.
Note: You may want to add a little more heat (paprika/black pepper/chilli powder) and cut up a few chillies (serrano peppers) very fine if you're making this beer food. Tip: I use a baking sheet in step 7 and toss things around on the sheet instead of the skillet because I make this in large quantities and my skillet is not enough for all the potatoes. When I use the baking sheet, I line it with aluminium foil so it is easy to clean and also gives the potato a nice roasted look.
7. Preheat the oven to 350 F and cook the potatoes for 35-45 mins or till it gets as crisp as you want it to be.
Note: Avoid opening and closing the oven since you will increase cooking time further by letting the heat escape (trust me, you will be tempted, but DO NOT OPEN THE OVEN till 30 minutes have passed).
8. Spray the potatoes with a cooking oil/butter spray for it to look oily and unhealthy (its not, but only you know that and everyone will think you slaved over the stove all day!). If you don't have a spray, then just drizzle a little oil over the potatoes.
9. Serve with hot rasam rice! If you made it for beer food, then squeeze a little lime/lemon over it, and garnish with raw onions and coriander (cilantro).
Note: If you're new to cooking in the US, you'll find a lot of potato varieties: yukon gold, russet potatoes, red potatoes, etc. If you're looking at trying desi (Indian) recipes, russet potatoes work best in my opinion. For more spud-related trivia, check out Alton Brown's potato fundas. This is an awesome way to 'get rid of old potato stock.'
1. Pressure cook four giant (yeah, they look mutant compared to desi potatoes, so I call them mutant thanks to my frame of reference) potatoes in a pressure cooker with the peel on.
2. Peel potatoes and cut them into 1" x 1" cubes.
3. In a cast iron skillet (or your usual kadai), start your tadka (garnish): 2 tbsp oil (canola, vegetable, sunflower, or sesame seed), 1 tsp mustard seeds, 1 tsp jeera (cumin seeds), 3 dried red chilles (dried red peppers of any kind), a spring of (5-6 leaves) curry leaves (you can skip this if its not in your pantry) and 1 tsp asofoetida (hing to desis; this reduces your chance of being a biological weapon at work and giving new meaning to f-bombs).
Note: The mustard seeds will start spluttering in a while, so be careful if you're not a fan of hot, vicious, biodegradable things out to get you.
4. Optional: Cut onions in half and slice them thin. Add them to the skillet once the mustard seeds have spluttered. If you're new to cooking, then this will help you in the step 6.
5. Put the cubed potatoes in the skillet and mix.
6. Add salt (to your taste), chilli powder (paprika will also do; according to your taste) and 1 tsp turmeric to the potatoes and mix them really well and be careful not to mash the boiled potatoes in the process.
Note: You may want to add a little more heat (paprika/black pepper/chilli powder) and cut up a few chillies (serrano peppers) very fine if you're making this beer food. Tip: I use a baking sheet in step 7 and toss things around on the sheet instead of the skillet because I make this in large quantities and my skillet is not enough for all the potatoes. When I use the baking sheet, I line it with aluminium foil so it is easy to clean and also gives the potato a nice roasted look.
7. Preheat the oven to 350 F and cook the potatoes for 35-45 mins or till it gets as crisp as you want it to be.
Note: Avoid opening and closing the oven since you will increase cooking time further by letting the heat escape (trust me, you will be tempted, but DO NOT OPEN THE OVEN till 30 minutes have passed).
8. Spray the potatoes with a cooking oil/butter spray for it to look oily and unhealthy (its not, but only you know that and everyone will think you slaved over the stove all day!). If you don't have a spray, then just drizzle a little oil over the potatoes.
9. Serve with hot rasam rice! If you made it for beer food, then squeeze a little lime/lemon over it, and garnish with raw onions and coriander (cilantro).
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