Monday, August 18, 2008

mushroom

Wednesday, April 02, 2008

Peppered Mushroom-Potato Stir Fry
This is a quick, weeknight post about one of my favorite quick, weeknight recipes. I created it on the fly one evening while craving something healthy but comforting.Although really easy to put together with just a handful of ingredients, my Peppered Mushroom-Potato Stir Fry packs a huge flavor wallop, thanks mainly to the ground black pepper.It's also quite versatile- as most potato dishes are. So here it is: hope you'll try it!

goatcurry



Goat Curry -A quick and easy recipeWednesday, February 14th, 2007
Filed Under India - Kerala, Lamb or Goat, Mains, Recipes

This is my short-cut way of making goat curry, it really looks and tastes like it took some time and effort to make, but it is too darn easy! The best thing I like about this recipe is that there is no grinding involved, no mixer jars to clean, but the gravy still has that nice thick texture. I use the store bought ginger paste and garlic paste, but if you don’t have the pastes, chop up some ginger and garlic real small, you don’t have to grind those. The idea is to keep the recipe simple.
Ingredients
2 lb Goat
1 1/2 Red Onions, diced
2 Tomatoes, diced
1 tbsp Ginger paste
1 tbsp Garlic paste
2 tbsp Yogurt
2 tbsp Red chili powder
4 tbsp Coriander powder
1/4 tsp Turmeric powder
1/2 tsp Garam masala
1/2 tsp Black pepper powder
salt for taste
5 Cardamom pods
1 Star anise
1/2 Red onion, sliced
5 Green chilies, slit
a few Curry leaves
2 tbsp oil
METHOD
Cut goat into small pieces. Combine the goat pieces, the diced onions, tomatoes and ingredients 3 to 12 in a pressure cooker. Add half a cup of water and cook for 6-8 minutes in the cooker after the first whistle.
Heat the oil in a deep frying pan. Add cardamom and star anise and stir for 30 seconds. Add the sliced onions and green chilies and curry leaves to the pan and saute for a while. Remove the goat pieces from the gravy using a slotted spoon and add to the pan. Fry the goat pieces till brown. Now add the gravy from the pressure cooker to the pan, delicious goat curry is ready.
Technorati tags: , ,

puri

Ingredients
Potato-4 medium sized
Onion- 1big
Tomato -1
Ginger-1 small piece
Mustardseeds
Greenchillies -2 or 3
Curry leaves -1 stick
Corriander leaves
Urid dhal-1/tsp
channa dal
Oil
Turmeric powder -1/4 tsp
Asafoetida a pinch
Salt for taste>Method
Cook the potato and peel off the skin and mash it into big and small pieces.
Heat oil in a kadai and add mustard seeds to splutter.
Then add urid dhal,channa dhal,green chillies, ginger, curry leaves .
Then add onion and saute for a minute ,add tomatoes, potatoes and turmeric.
Stir for 5 minutes or till all it blends.
Take some cooked potatoes and finely mash it and add to the masala.
Add salt according to your taste.
Finally garnish with corriander leaves and serve hot with Puries.

tamil receipe


Chicken Chettinad[size="3"]Serves: 4 Cooking time (approx.): 27 minutesStyle: South Indian (Tamil Nadu) Non-VegetarianINGREDIENTS8 medium sized pieces (about 800 grams) of chicken8 curry leaves (big)2 medium onion(s) chopped2 large tomato(es) chopped1 teaspoon(s) each of red chilli and turmeric powders2 teaspoon(s) lemon juice2 tablespoon(s) oil2 cup(s) watersalt to tastefinely chopped coriander leaves for garnishing For the Paste2 teaspoon(s) poppy seeds (khus khus)6 whole red chillies6 tablespoons grated coconut (optional)1 teaspoon(s) each of coriander, cumin and fennel seeds1" piece cinnamon broken2 cloves and green cardamoms each2 teaspoon(s) each of chopped ginger and garlicIn a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.1. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.2. Add the chicken and mix well. Cook on medium level for about 5 minutes.3. Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised.Garnish with finely chopped coriander leaves. TIP:* Though curry leaves may be difficult to obtain, traditionally they are a must for this dish. Dried curry leaves may be available in Indian stores. Serve hot with: Coconut Rice (Nariyal Chawal), white rice or Indian bread (Roti).[/SIZE]
__________________

recepie


Chicken Fry
INGREDIENTS1 lb chicken 1 onion (sliced long) 1 tsp. ginger-garlic paste2 green chilies (finely chopped) 3 tsp. dhania (coriander) powder 1 tsp. garam masala 1/2 tsp. turmeric powder1 tsp. chili powder A pinch of nutmeg and pepper powder Cilantro leaves (finely chopped) Salt to taste METHODHeat oil in a pan, add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, pepper and chili powders and let it cook for 5-6 minutes. Add salt and dhania powder to taste and cook until it is done. Garnish with cilantro.

receipes


Brinjal With Spicy Gravy
INGREDIENTS200g baby eggplants. 2 onions, chopped. 3 green chilies, chopped. Few pepper corns. 5g tamarind, soaked in hot water. 1 tsp. mustard seeds. 1 tsp. cumin seeds. 2 tsp. cumin-fenugreek powder. 1 tsp. turmeric. 3 tbsp. oil. Salt to taste. METHODCut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes. Then add eggplants and fry for another 2 minutes. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens. Serve hot with vegetable pulao.

receipes

Aloo Curry

INGREDIENTS1/2 kg potatoes,boiled, peeled and cut into small pieces 2 onions chopped 4 green chilies chopped 2 tomatoes chopped 3 tbsp. oil Mustard and cumin seeds for seasoning 1 tsp. coriander powder 1 sprig curry leaves Salt to taste Coriander leaves for garnishing METHODHeat oil in a pan, season with mustard and cumin seeds, curry leaves and fry for few minutes. Add green chilies, onions and fry for another 5 minutes. Now add tomatoes and cook until they become soft. Then add potato pieces and stir well. Add 1/2cup water and salt to taste and cook until the water evaporates. Finally, add coriander powder and remove from heat. Sprinkle coriander leaves and serve with any tiffin or rice.

Friday, August 15, 2008

OOTY













In todays fast paced world, travelling at a speed of less than 13 km per hour seems like an exasperating crawl. But, in the world of the Blue Mountains, through which the Nilgiri Mountain Railway passes, the slow and easy paced world of chuffing steam and diesel engines, elegant wooden coaches, tunnels and bridges linking mountains and valleys, and a unique gauge track that meanders over the hills across some of the most exotic and picturesque sights that the country offers is the eloquent sign of a great holiday.
Situated at a height of approximately 2,500 meters, the Nilgiri Mountain Range, or the Blue Mountains is at the junction of the two ghat ranges of the Saharvadi Hills in Tamil Nadu. With Kerala on the west, the state of Mysore on the north and the Coimbatore district on the east and south, Udhagamandalam forms the headquarters of the Nilgiris, popularly known as Ooty.

My journey to Ooty began from Mettupalayam Railway Station, as I stood early one morning awaiting the beginning of my holiday after what seemed like an eternal nine-five chore. Looking at the wisps of smoke rising behind the station, I was reminded of a giant Englishman with huge whiskers sitting with his pipe and puffing away. The difference was that the smoke didnt reek of tobacco, but a Swiss-made X-class steam locomotive.
With a gentle tug, the train is off, on the dot according to the station clock. Leaving the terminus, it heads into the open, along shimmering tracks, shooting past suburban stations, factories and buildings. True wanderlust strikes as the plains start to fall away, the track twisting and turning. You can feel the privilege of being away from the buzz of cell phones, honks, neon boards and blinding city lights. The first view of the landscape is indescribable- a grand vista of grasslands, tea gardens lined symmetrically, a glacier river flowing gracefully and its bank covered with mountain ferns and plentiful flowers, the sharp silhouettes of mountains against an azure and powder blue sky with shadows of racing clouds. Its natures artistry at its best.
As the train chugs with a soporific gentle rhythm, the countryside changes in colour, the sparse palms and small hamlets give way to thickly wooded forests displaying a preview of the dark, enchanting beauty of the destination. Botany lessons come back as you pass through forests comprising of eucalyptus, pine and wattle. The tracks begin to get steep, the pace slows down and you can feel the strain of the engine as it huffs and puffs up the grade. The crisp fresh air, cool climate, a soothing contrast to the plains, and rolling miles of so many shades of green made my heart lurch with joy. The narrow iron and stone bridges, many more than a century old, carry you over gorges, rivulets and raging streams. Every now and then, a piercing whistle followed by a spell of inky blackness announces yet another tunnel. Sixteen tunnels were carved through these rugged mountains to permit the line to pass through.
Not only a photographers delight, the Nilgiri mountains are hypnotic in their appeal and transport you into a different world altogether. It is the 19-km stretch from Coonoor to Ooty that promises the most scenic stretch of the line. Forests are elixir of natural beauty, the sloping hillocks are replete with verdant tea gardens and beautiful vistas pop up from every corner, each dramatically different from the other. The lush green tea leaves swaying gently in the cool morning breeze are suddenly lost and found amidst the chaotic and colourful confusion of the brightly clad tribal women who further liven up terraced fields and add a splash of variety to the landscape. I sat back to enjoy the stunningly beautiful section, quietly thanking the men who laboured to open it up. Pressed to the window, I take in every sight, and gulps of fresh cool air. If only this section could last forever. Soon, the train slowly moves downhill, it gradually picks up speed and three shrill whistles announce the arrival of Ooty- the queen of the Nilgiris.

Ooty is a typical Indian hill station in many ways, with long meadows of lavender-blue flowers, orchards of peaches and plums, terraced coffee, tea and cardamom plantations, funnel shaped blossoms, swaying eucalyptus trees covering its hills...Not to forget the sunsets of molten gold that dissipate to reveal a star studded sky. The abundant vegetation and the purple gleam of the mountains promise a sense of peace and well-being. The cascading waterfalls, sparkling brooks and pristine natural beauty offered my tired soul a chance to rediscover nature. Single-story cottages and bijou fend flower gardens can be seen all throughout the quaint streets of Ooty. Small villages are situated all over the hills and many Hindu temples are seen. Fascinated by the first impression of this charming town, I was delighted to be here.

It is tempting to spend time just rambling along, taking long walks or treks among tea estates and forested areas. But its also worthwhile to look at the usual sights. This Queen of hill stations boasts of an exotic spread of sightseeing options. The elaborately landscaped Botanical Gardens with its annual flower show, the Doddabetta peak with its incredible panorama of the Nilgiri hill ranges, the beautiful lake where you can tandem in pedal boats, the Mudumalai Wildlife Sanctuary where you can see elephants being fed are one of the many attractions of Ooty.

I visited many interesting places in and around Ooty, one being the Mudumalai Wildlife Sanctuary. A dense forest with mostly bamboo, teak and sandalwood, it offers a shady serenity only enhanced by the rustle of the wind. One can often see a large population of elephants, deer, monkeys and gaur. The forest floor is littered with bushy undergrowth, a profusion of ferns, thin-leaved, thick-leaved, scallop-edged, all intermingled with other creepers. Dewdrops glisten like diamonds on the petals of colourful wild flowers and the stands of delicate spider webs. The birds are in full song- seemingly wanting to outdo each other in pitch and melody. A sweet, moist smell, the characteristic flavour of the wild, wafts in the air. Home to tigers, wild boar, sloth bear, red squirrels and peacock, the forest is a treasure trove of natural beauty.
The first animal we saw was a massive male sambar, Indias largest deer, browsing the leaves of a tree. We stopped to admire its noble visage and huge antlers before continuing on, enjoying the thrill of a whole herd of spotted deer grazing among the forest. They watched us warningly until we passed, before resuming their breakfast.
As we moved on, we saw a flameback woodpecker working its way up a tree. A peacock wandered by, while a thrush fluttered among the bushes. We tried to make our way as quietly as we could, feeling like we were trespassing on their territory. We spied flycatchers and barbets, and the trees resounded with the fluty tones of a multitude of birds. We spotted more signs of wildlife- a Nilgiri langur leaped through the branches, a giant squirrel, its fur the colour of dark mahogany and the clawings of a tiger on a tree. We were lucky to see a tiger, an impressive, full-grown specimen, around 12 feet long. The big cat gazed at us with disgust, and soon strode away into the forest cover, its gold and black striped tail swishing as it disappeared. Seduced by the distant views of wild elephants, fattening themselves on bamboo shoots and moseying up hillocks, I let these sheer delights seep into my imagination and capture it forever.
The true wealth of this forest lies in the richly diverse bird population, further enriched by migratory visitors that choose the winter months for their visits. Ooty is a veritable gold mine for birdwatchers, and one must carry binoculars and bird books in order to track some rare and endangered species.
Lolling around the forest, we watched kingfishers dart like bright projectiles, the sunset painting the sky in myriad colours. Lady luck traveled with us, as we spotted four new species of Purple Heron, Little Ringed Plover, Purple Swamphen and Pheasant-tailed Jacana. We also saw the Large Grey Babbler perched majestically high, preening and posing, ignoring our rude voyeurism and the whirring of focusing of camera lenses. We also saw an impressive troop of Niligiri Leaf-Monkey perched on higher branches. A serpent eagle circled overhead, its keen eyes looking for anything that wriggled and slithered, to put on its supper table. The Yellow-footed Pigeon, Wire-tailed Swallow and the Eurasian Hoopoe left us captivated with their calls and plumage display.
Travelling further into the forest, I had never seen so many shades of green in my life- from the peacocks tail to the bamboo fronds; algae mantled water in a waterhole to the lush grass on the forest floor. As evening set in, I gazed at the mountains, the diffused sunlight, and the refreshing greenery all around. The sensuous scent of night flowers drifted in the air coupled with the tantalizing mist, and I knew it was time to bid adieu and return to my hotel.
I had many more memorable experiences in the Nilgiris- a place where nature is hushed in awe of its own beauty. Untouched by the ugly hands of industrialization, the Nilgiris retains its old-world charm and is a perfect destination for the frayed nerves of city dwellers. My urban ears battered by high decibel living woke up to the rare pleasure of birdsong every morning, the sound of rich raaga. My eyes rejoiced to the soft morning rays of the sun that sketched dimpled patters over velvety green bushes, the clouds of mist still hanging on to the distant hills. Life couldnt get better than this! There was still so much to explore in the Niligiris as I looked back at this inviting destination, resolving to return soon.