Category Archives: accompaniments

Veronica’s South Indian Chicken Curry

So this is a basic version of a go-to recipe – robust, tasty, easy to make, and quite the staple with rice, chappattis, naans, parathas …

  • 2 chicken breasts, in pieces
  • 1 big onion, chopped
  • 2 tomatoes, skinned, pureed
  • 2 tbsp ginger-garlic paste
  • 1 tsp turmeric (haldi)
  • chili powder – to taste, depending on how spicy you want the curry
  • 3 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp fennel seeds
  • 1 stick cinnamon
  • 4 cloves
  • 5 cardamom pods
  • salt
  • Coconut milk, as required
Coriander seeds and powder
Coriander seeds and powder
  1. In hot oil, saute the fennel, cinnamon, cloves and cardamom. When aromatic, add the chopped onion and fry till lightly browned.
  2. Add the ginger-garlic paste, fry.
  3. Add the turmeric, chili, coriander and cumin powders, fry to a paste.
  4. Add the tomato puree, keep stirring for a few minutes, till cooked.
  5. Add salt and the chicken pieces, cook till done, usually about 10 minutes.
  6. Add the coconut milk, give it a good stir and a simmer.
  7. Done.

Pix borrowed from the web, as usual, with thanks.

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Kumari’s (quick) beetroot (a side dish)

I saw her grating, stirring, tasting and serving – all in a few minutes. This was it.

beetrood

  • Beetroot, grated
  • green chili (as required), de-seeded and sliced OR one or two dried red chilies OR a dash of chili powder
  • I tomato, chopped
  • 1 big onion, chopped
  • Juice of lemon – to taste
  • salt
  1. In a splash of oil, toss in the fresh chili or dried chili or chili powder, if using.
  2. Stir a bit and add chopped onion.
  3. Stir fry till the onion is translucent, add chopped tomatoes and continue stir frying.
  4. When a paste forms, add the beetroot, stir till just cooked, add salt.
  5. Dress with fresh lemon juice before serving.

Healthy, and terrific with either rice, chappatis or wraps.

Pix from the net, with thanks.

Mum’s wonderful, wonderful Buttermilk

The eternal go-to during Indian summers. There are so many varieties and recipes, but the one you are used to is the only one that hits all the right spots !

buttermilk.png

For 2 glasses :

  • 3 tbsp thick yoghurt, whizzed in a blender
  • Separately, give 3 shallots, 1 green chili and some fresh coriander a quick buzz in a blender to break them up and mix them up, but not too finely
  • Salt
  • Water

Mix the lot together. Make a jug and stick it in the fridge !

Garnish with fresh mint leaves.

Option : Add a bit of ginger and a few curry leaves while blending the shallot mixture. Or even a lemon leaf … (from your garden or Asian supermarkets).

Pix borrowed, with thanks, off the Web.

Pam’s stir-fried Paneer

Another light, easily made dish. Stir fry, serve.

Paneer is a fresh cheese from South Asia, particularly the Indian subcontinent. It is unaged, acid-set, non-melting farmer or curd cheese, made by curdling heated milk with lemon juice, vinegar or any other food acids.

malai-paneer-cubes-355

  • paneer, cubed
  • a bit of oil
  • whole jeera (cumin)
  • pinch of sugar
  • green capsicum, cubed
  • 1 big onion, cubed
  • salt
  1. Heat oil in a wok, add the cumin/jeera and when it sputters, add the capsicum and onion and stir fry till just about done.
  2. Add the paneer, sugar and salt and give it a bit of a toss till flavours are blended.

Great with chappattis or rice.

Thanks Pam.

Pix borrowed off the net.

 

Pam’s Beetroot Salad

Had this @ Pam’s on a hot summer afternoon, at lunch, and it was lovely.

I normally dislike beetroots, but these half boiled ones retained a hefty crunch.

Top-15-Benefits-and-Uses-Of-Beetroot-for-Skin-Hair-and-Health

  • Beetroot, parboiled, chopped fine
  • 1/2 to 1 big onion, chopped fine
  • 1 tomato, chopped fine
  • green chili (as per taste), de-seeded, chopped fine
  • dressing – salt, pepper & lemon juice
  • chopped coriander to garnish

Toss all together.

Pix off the net, with thanks.

Kuko’s Grilled Peppers

I know this sounds like a no-brainer … but when served piping hot, with meat and salad on a cold Gurgaon evening, music playing, wine in hand and catching up with old friends after yonks, it was delicious beyond belief.

  • Green, red and yellow peppers, sliced, de-seeded, pith removed
  • olive oil
  • crushed garlic
  • oregano
  • salt and pepper
  1. Marinate all of the above for a couple of hours.
  2. Grill in a pre-heated oven, over a surface sprayed lightly with olive oil.
  3. Turn over once after a few minutes, grill till just done, not limp.

This can be made with yellow and green zucchini as well.

Pix off the web, with thanks.

Kuko’s Broccoli-Date-Pomegranate Salad

Another winner from the Kuko table !

Source and mix. Serve.

  • Broccoli florets, steamed
  • Pitted dates, sliced
  • pomegranate arils
  • toasted almond slivers
  • honey mustard dressing

Honey mustard dressing

  • 1 tbsp apple cider vinegar
  • 1 tsp mustard powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp dijon mustard
  • 3 tbsp olive oil
  • 3 tbsp honey
  1. Mix vinegar, mustard powder, garlic powder, salt, pepper, dijon and honey in a bowl.
  2. Whisk  to combine, stream in the olive oil.
  3. Once combined and emulsified, taste, adjust salt, honey or vinegar as necessary.

Recipe for the dressing from http://violetmeyer.com/honey-mustard-dressing/

Kuko’s Celery Soup

Continuing the Kuko kitchen legacy … an absolutely delicious soup in its simplicity.

  • Celery, chopped
  • 2 big onions, chopped
  • garlic, crushed
  • chicken stock
  • dash of cream
  • 1 boiled potato (optional) for a thicker soup
  • 1 tsp sugar
  • salt, pepper
  • 1 tbsp port wine
  1. In olive oil, saute the celery, onion and garlic. If using the potato, add. Cool. Blend. Strain.
  2. Return to heat with the stock mixed in. As it simmers, add the cream, sugar. Season with salt and pepper.
  3. Take off the heat and swirl in the port or whatever wine is on hand.

Pix off the web, with thanks.

Kuko’s Grilled Mushrooms

I’m a sucker for food that delicious, easy to prepare and involves the least work.

So these few posts are all things Kuko, as she whips them up effortlessly, remains elegant and relaxed and entertains with gracious facility !

  • Button mushrooms, cleaned, stems removed, patted dry
  • Finely chopped onion
  • cheddar cheese
  • a dash of mayonaisse – a tablespoon or more
  • breadcrumbs
  1. Mix the cheese, onions and mayo and stuff the mushroom caps.
  2. Sprinkle with breadcrumbs.
  3. Bake for 10 to 15 minutes till browned.

Utterly delicious ! She said the addition of the mayo makes all the difference and she picked this tip up when she was in the Philippines.

Pix off the web, with thanks.

Kuko’s (Indian) twist on a salad dressing

To give regular salad dressing a bite …

… sputter in olive oil, some mustard seeds, curry leaves and a couple of dry red chilies.

Mix this into the vinaigrette and lift with the addition of a couple of tablespoons of fresh orange juice.

juice_PNG7192

Goes brilliantly with grated carrots.

Pix off the web, with thanks, as always.

Sweet Paul’s Famous Feta & Lemon Dip

Came across this first in his cookbook and then online – will be trying it out very soon. Looks and sounds terrific.

Screen Shot 2016-08-18 at 9.04.16 PM

This is the most blogged, tweeted, and pinned recipe I have ever created. It’s also one of the simplest recipes ever. Just a few ingredients, 2 minutes in the food processor, and voila, you have the most amazing dip. I’ve even used it as a topping for baked chicken or white fish.

– Paul Lowe

Serves 4

  • 7 ounces feta cheese (about 1 cup crumbled)
  • 1 tablespoon grated lemon zest, plus more for garnish
  • 1–2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 6 tablespoons extra-virgin olive oil, plus more for serving
  • Pinch of red pepper flakes
  • Crudités, chips, toasts, or pita crisps, for serving
  1. Place the feta, lemon zest, 1 tablespoon lemon juice, garlic, and olive oil in a blender and whir until combined but still slightly chunky. It’s dense, so you may need to stir it with a fork once or twice. Taste, and if it’s too salty add more lemon juice.
  2. Spoon into a serving bowl, drizzle with a little oil, and sprinkle with a pinch of pepper flakes and some lemon zest.
  3. Serve with crudités, chips, toasts or pita crisps.

 

Thanks Paul !

http://www.sweetpaulmag.com/food/lemon-and-feta-dip

Baked Olives a la Navzer

Thrown together to no particular recipe, according to Navzer, this was another stellar pick on that cold Vancouver evening, along with the patates bravas.

  • zest of 1 lemon
  • 1 tsp fennel seeds
  • 1 clove garlic, chopped fine
  • 1 tbsp olive oil
  • Sliced lemon from zested lemon
  • olives
  • A slug of wine
  1. Preheat oven to 350 degrees.
  2. Lightly roast fennel to release flavour and aroma over a low flame in a non-stick pan.
  3. Toss olives with lemon zest, garlic, olive oil and the wine.
  4. Line a baking tray with aluminum foil, layer the sliced lemon, scatter the olives over the lemon slices and bake for 20 minutes.

Terrific.

Images off the net, with thanks.

Patates Bravas by Navzer

A tapas dish from Spain, this is Navzer’s version, served on a cold Vancouver evening, quite the shining star among an abundance of delish platters.

  • potatoes with skin, in small pieces, or small potatoes halved
  • olive oil
  • mayonnaise
  • any hot sauce
  • paprika or crushed red chili flakes
  • chopped garlic, about 4 to 5 cloves
  • squeeze of lemon juice
  • 1 tomato, pureed
  • dash of ketchup
  • chorizo or spicy Italian sausages, chopped, pan fried and kept aside
  1. Boil potatoes in a pan of salted water, till almost done.
  2. Drain and cool.
  3. Toss the potatoes in a couple of tablespoons of olive oil, bake for 35 minutes till browned, edges crisp.
  4. Separately, mix 3 tbsp mayo, hot sauce to taste, paprika, chopped garlic, lemon juice and pureed tomato along with a dash of ketchup (for tang).
  5. When the potatoes are slightly cooled, toss with the sauce/dressing and stir in the fried sausages.

Good both hot and cold, absolutely delicious in fact.

Images off the web, with thanks.

Elsie’s Brinjal ‘meykewerti’ (in Malayalam, a vegetable dish)

All-types-of-Brinjal

  • brinjals (aubergines) of any kind, cut in thinnish long wedges
  • 1 big onion, sliced
  • 1 heaped tsp ginger-garlic paste
  • chili powder, to taste
  • 1 big or 2 small tomatoes, chopped
  • salt
  • 1/4 cup tamarind water (soak tamarind pulp in hot water for a bit, and extract clear tamarind water)
  • a couple of spoonfuls fresh grated coconut
  1. In hot oil, fry the onion till glassy. Add the ginger-garlic paste and chili powder and cook till the ‘raw’ smell evaporates.
  2. Add the tomato and salt and cook to a paste.
  3. Add the brinjal pieces and the tamarind water and cook till just done.
  4. Garnish with grated coconut.

Images borrowed from the web.

Mum’s Mango Chutney which turned out to be Dad’s recipe

There is this accompaniment – a mango chutney or chamandi as it is known in Malayalam – which was and is a household favourite, to die for.

So, with Mum at home, we decided to revive old traditions and boy oh boy, did it vanish in seconds !

  • 2 raw green mangoes (the sourer and rawer the better) skinned and chopped into smallish bits
  • Some dried red chilies, stir fried in a dash of oil
  • A knob of ginger
  • Salt
  • Curry leaves
  • A splash of coconut oil
  • Fresh grated coconut

Blend the lot (except the coconut oil) together to a fine paste, then add the coconut oil and give it another whirr.

Its OMG all the way. And in the process, learned a bit of family lore – it was Dad’s recipe all along. Mum would prepare the ingredients (and quantities) and his greatest joy was in the blending before the eating.

Brilliant with rice, dosas … as an accompaniment to South Indian dishes.

All photos borrowed from the net, with thanks.

 

 

Spice Options

I can’t see myself making these, but found the idea appealing – freshly ground spice mixes for the occasion !

Found this in a magazine, as I do on the odd occasion I read magazines, usually in waiting rooms …

Caribbean Jerk (makes 2 tablespoons)

Use as a marinade mixed with a little honey and olive oil; brush on poultry before BBQ-ing.

jamaican-jerk-seasoning

 

  • 1 tbsp onion powder
  • 2 tsp dried thyme
  • 1 tsp allspice
  • 1 tsp ground cinnamon
  • 1 tsp sea salt flakes

Mexican Seasoning (makes 1/4 cup)

Use to flavour burritos, tacos, fajitas, enchiladas, chili con carne, empanadas and soups … or sprinkle on corn chips.

picxelMMA

  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp crushed chili flakes
  • 1/2 tsp ground black pepper

Brazilian Tempero Baiano (makes 1/4 cup)

Use as a dry rub for meats, in marinades or to flavour soups, braises and seafood.

3083

  • 1 tbsp cumin seeds
  • 2 tsp dried parsley
  • 2 tsp dried oregano
  • 2 tsp ground turmeric
  • 2 tsp white peppercorns
  • 1 tsp crushed chili flakes

Cajun Mix (makes 1/2 cup)

Use as a dry rub or marinade for meats and seafood, or sprinkle on popcorn.

606314

  • 2 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 2 tsp flaked sea salt
  • 1 tsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tsp  ground black pepper

Moroccan ras el hanout (makes 2 tablespoons)

Use in marinades for meat, as a base for tagines and in rice pilafs, couscous or curries.

Ras-El-Hanout

  • 2 tsp black peppercorns
  • 1 tsp cumin seeds
  • 1 tsp corander seeds
  • 1 tsp ground cinnamon
  • 1/2 tsp cardamom seeds
  • 1/2 tsp hot paprika
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground allspice

Grind to a fine powder.

Pix off the net, recipes from a magazine, thanks to all.