Mutton Pepper chops

Moving is always a very stressful and hard decision. Ours was by choice . I missed California and the excitement out there and hence our decision. So here I was packing and getting ready for the big move, all excited until it dawned on me how much I was going to miss this quiet and dainty little town, with its laid back life that I have grown to enjoy. I was definitely going to miss waking up to the sound of the birds and the lush greenery that surrounded me. When you initially move to a new place, you hate it, then when the days go by you start to like it and then when you finally leave , you realize that you love it . So ends my love story with Cary, NC. For now, my kitchen is swiped clean, all the things neatly packed and labelled and stored in the garage for the big move. I am left with a packet of frozen chops and just enough utensils and ingredients to make it thru for the next few days. This is probably the last dish that is cooked in my NC kitchen and the last blog for quite some time until I find another kitchen to put my culinary skills to use.

Ingredients :

1 lb Mutton Chops
2 Onions ( Chopped)

1/2 " Piece Ginger

7-8 Garlic cloves

3 Tsp Pepper Corns
2 Tomatoes

1 Tsp Jeera

Curry Leaves

Coriander

1 Potatoes Sliced

1/2 Sliced Onions

1 Sliced Tomato

Grind together pepper, jeera, ginger and garlic. In a pressure cooker, add oil and saute the onions and curry leaves until the onions become a golden brown. Add the ground masala, saute for a couple more minutes and add the chopped tomatos. When the oil starts surfacing, add the mutton chops and cook for up to 3 whistles or for about 30 minutes on medium heat. When cooked, open the cooked and let the water (if there is) dry out.

Meanwhile, slice the potatoes to 1" thick and add oil in a shallow pan and fry them golden on both

sides.

Add this to the mutton chops, add the sliced onions and tomatoes before serving. Garnish with chopped coriander.Serve hot with rice or roti.

Pantry Raid III

It was time for the pantry again and this time it was -- Sweet corn chicken soup : The favorite in any Indian chinese restaurant. I havent come across anyone who doesnt like sweet corn chicken soup. This is the ultimate comfort food for either a cold day, a rainy day or a hot summer day. It is " the" chicken soup for the soul....!

Sweet Corn Chicken Soup

Found in my Pantry :

1. Canned Sweet Corn Cream Style


2. Canned Whole Corn Kernels


3. Cornflour


4. Chicken Stock

Ingredients :

1 Can Sweet Corn Cream style
1 Can Whole Corn Kernels
2 Tbsp Corn flour
5 Cups Chicken Stock
1 Cup Cooked and Shredded Chicken
1 Cup Water
2 Sprigs Green Onion
1 Egg
Salt and Pepper to taste

Add the chicken stock , sweet corn cream style and whole corn kernels in a big dish and set it on the stove. When it boils, add the cooked chicken and let it simmer gently for about 5-10 minutes. Meanwhile, in a cup of water, dissolve the 2 Tbsp of Corn flour. Add this slowly to the soup . If you think that the soup needs to be more thicker , add some more corn flour. Once the soup reaches its desired consistency, beat one egg in a bowl and add this slowly to the soup while still stirring the soup with your other hand. Add salt and pepper to taste and garnish with sliced green onions. Serve hot.

I like it best with the sriracha hot sauce available at the asian stores here.

Out of the freezer ....

Vegetable Pulav

Now that I had a few cans and space in my pantry emptied ( although I still have some more to go) it was time for the freezer. It was lunch time and rummaging through my freezer I found some frozen veggies...I am not a great fan of cooking with frozen vegetables...but I always have them on hand in case of food-911 ...!! Hence emerged vegetable pulav...well not really vegetarian since I added chicken stock from the pantry.

Found in the freezer :

1. French Style frozen beans
2. Frozen Green Peas

Ingredients :

Basmati Rice - 1 Cup
Ghee - 2-3 Tsp
Onion - 1
Ginger Garlic paste - 2 Tsp
Cinnamon - 1/2 Piece
Cloves 3-4
Bay Leaf - 1
Water - 1 Cup
Chicken Stock - 1 Cup
French Style frozen ( or fresh) Beans - 1/2 cup
Frozen ( or fresh) Green Peas - 1/2 cup
Shredded Carrots - 1/2 cup

Soak the basmati rice in water for about 30 minutes. In a tava, add the ghee . when the ghee is hot add the cloves, cinnamon and bay leaves. Add the sliced onions and saute until it turns transparent. Add the ginger garlic paste and saute well for about 3-4 minutes. Add the beans, carrot and peas. Saute for about 5 minutes.

I usually find the rice cooker the best to make pulav, however you can use the pressure cooker or cook on slow fire. Discard the water that the rice was soaking in, and put the rice in the rice cooker. Add one cup of water and one cup of chicken stock ( Optional - you can use just water) and add the sauteed vegetables mixture into the rice and let the rice cooker do the work for you. In about 20 minutes you should have steaming hot vegetable pulav on your table.

Pantry Raid II

Tuna Time with Tuna Cutlets

I always have tuna cans on hand...you never know when you might need them. You could make scrumptious sandwiches or tuna melts or throw them in with eggs and make a tuna scramble...the possiblities are endless. This time around, I wanted to do something that would last in the freezer..so I thought I'd make some cutlets. Cutlets usually do well in the freezer..when its lunch or dinner time, all you have to do is to defrost them and fry them and they would still taste great unlike most frozen foods. I have made fish cutlets with tilapia, salmon etc but never with tuna...but it turned out delicious.

Found in my pantry :

1. Tuna Cans ( In water)
2. Onions

Ingredients:

Tuna - 3 6oz cans
White Onion - 1
Green chillies - 7-8
Coriander - One bunch
Potatoes - 3
Garlic - 8-9
Ginger - 1" piece
Pepper Powder - 1 Tsp
Garam Masala Powder - 1 Tsp
Egg - 1
Bread Crumbs - 1 Cup

Cook the potatoes and mash them up. Finely chop onion,green chillies, coriander, garlic and ginger in a food processor or with a knife. In a tava add oil, and add the finely chopped onion, chillies,coriander, garlic and ginger. Saute well for about 5 minutes . Meanwhile, open the tuna cans and drain the water. Add the tuna to the tava and saute for a good 5 minutes until all the ingredients are mixed well. Now, add the mashed potatoes, salt and pepper and mix well. When the mixture is cooled down, make balls out of them and flatten them in the palm of your hand.
Beat one egg in a bowl, and dip the cutlets in this and cover them with bread crumbs.

Shallow fry the fish cutlets in oil on medium high until golden brown on both sides.

Serve with rice or make a sandwich out of it or serve them as a snack with tomato ketchup.

Pantry Raid I

Ever since we finalised our decision to move back to sunny California...a million thoughts have been racing my mind...all the packing, cleaning, cooking, work, husband, kids.....I didn't know how I was going to do it all , although one thing was sure, I had to clean up my over stocked pantry. The movers were going to move our things based on pounds, and I knew for sure that if they were to move my stuff in the pantry...it would be one hell of a price to pay - LOL.

So I opened my pantry with the hopes of clearing it..but was soon overwhelmed with the idea of making something with each and every thing. So I guess most of it will be donated to friends and the homeless and the needful....but then there were some that could probably be our breakfast , lunch, dinner and dessert for the next couple of days which would literally save me from the trips to the grocery store . Anyways...I had to do what I had to do....so I started off with something that I really really love - Lychee's. One thing I always have in my pantry are canned Lychees - and lots of them. Lychees are one of my favorite fruits..I find canned lychees better and easier to eat than the fresh ones. At home, my son and I almost practically eat them after lunch, after dinner, as a snack, in a shake and sometimes when the sweet craving is beyond these things, I make a lychee pudding.

This recipe was borrowed from my friend, Nirupa who used to make it all the time for pot-lucks and dinners and ever since , has been my favorite dessert. It uses only four ingredients and makes a delicious dessert in no time at all except, of course, for the setting time .

So here goes :

Found in my pantry :

1. Lychee cans
2. Condensed milk
3. Gelatin

Lychee Pudding :

Heavy Whipping cream - 1 Pint

Condensed Milk ( 6 oz can)- 1

Unflavored Gelatin - 2 Packets

Canned Lychee - 2 Cans

Combine the whipping cream and condensed milk in a bowl. I find the pudding a little too sweet when I add the entire condensed milk. I just add half of it. If you prefer it sweeter, you can add more.

Open the lychee cans and reserve one cup of the lychee syrup and throw away the rest. Chop the lychee into four quarters and add it into the cream mixture.

Heat the reserved lychee syrup for about 30 seconds in the micro-wave and add the 2 packets of gelatin in it. When the gelatin completely dissolves in the juice add it to the cream mixture and mix well until well combined. Pour the lychee mixture in a serving bowl or a glass dish and allow to set for about 6-8 hours before serving.

Mutton and Cabbage Curry

It has been only a good three weeks since we bought any mutton home...and it seemed like an eternity . It was obvious we were craving for it..and seeing my husbands sulking face..I knew it was time to go get some from the halal store , that we had grown to love. So today was the day...This sumptious mutton curry paired with chunks of cabbage is the ultimate lunch on a busy weekday. Top it off with the onion and tomato salad...and you are ready for an afternoon nap.

Ingredients :

Mutton - 1 lb
Onion - 1 Large
Tomatoes - 2
Chilli Powder - 2 Tsp
Coriander Powder - 3 Tsp
Jeera Powder - 1 Tsp
Turmeric Powder - 1/2 Tsp
Ginger Garlic Paste - 1 Tbsp
Garam Masala - 1 Tsp
Cinnamon Stick - 1/2 inch
Cloves - 3-4
Coconut Milk - 2 Cup
Cabbage - 1/2
Lemon Juice or Vinegar - 2 Tbsp
Coriander leaves - Chopped ( a handful)
Curry Leaves
Salt

In a pressure cooker, add a tbsp of oil. Once hot, add the curry leaves, cinnamon and cloves and the onions. Saute for a couple of minutes until the onions turn a golden brown. Add the ginger garlic paste and saute well, until the raw smell of the paste disappears. Add all chopped tomatoes and saute again for about 10 minutes. When you see the oil coming out of the mixture, add all the powders and saute well. Add the mutton pieces and mix well. Add 2 cups of coconut milk, the coriander leaves , salt and one cup of water Pressure cook for about 3 whistles or for about 30 minutes on medium heat or until cooked through. Meanwhile, cut the cabbage ( each layer) into big squares (if you cut them into too small pieces they just disappear in the curry) .

When the mutton is cooked, add the chopped cabbage .Close with a lid and let it cook. Its better you dont pressure cook at this point. Once done, add about 2 Tbsp of lemon juice or vinegar..and check for seasonings. This curry is best served with a simple onion and tomato salad and hot rice.

Onion and Tomato Salad:

Onion - 1 Tomato - 1
Green Chillies - 3-4
Vinegar to taste
Salt to taste

Slice the onion, tomato and green chillies lengthwise and put them in a bowl. Crush them a little with your hands so the juices get flowing. Add the vinegar and salt to taste.

Serve this with curry and rice , the best combination ever.

An unsual Combination

Pork Noodles

This dish combines ridge gourd and pork, probably the most unusual combination for noodles. Since ridge gourd is a taste-less vegetable, it does not over power the pork, yet remains in the background to lend a very true taste, uniquely its own. I used pork belly with fat since it tastes better and also because my son adores it but for all you health consious people out there, you can use lean pork or any other meat of your choice.

















Ingredients :

Pork - 1/2 lb
Noodles - 8 Ounces ( 5 packets )
Ridge Gourd - 1
Carrot - 1
Beans - 1 cup
Onion - 1/2
Cornflour - 2 Tblsp
Capsicum - 1
Cabbage - 1/3 ( Approx. 1 cup)
Optional: Cauliflower
Optional : Ajinomoto

Sliced Ridge Gourd

Boil noodles according to instructions and keep aside. Slice the carrots and ridge gourd into 1/2 slices. Slice the cabbage, capsicum and onions into squares. You can add cauilflower too..however that is optional.Saute the onions and cabbage in a pan with a little bit of oil and salt for about 10 minutes until the veggies are cooked thru but still remain crunchy.
Remove, keep aside.

Carrot, Beans, Cabbage and Green Peppers

In the same pan, add a tsp of oil add the beans , carrots and green peppers and a little bit of salt and saute until cooked but still crunchy. Keep aside. In the same pan, add the cabbage and gourd. saute for about 5 minutes . These get cooked very fast so take care it does not get over-cooked.

Pressure cook the pork pieces along with 1/2 a cup of water and salt and pepper for about 20 minutes or for upto three whistles . Once the pork is cooked, add the meat to the pan in which you sauteed the veggies. Let the water dry. When there is no more water, add the cooked veggies quickly as the pork fat tends to splatter when it becomes dry.

Saute the veggies for a couple of minutes in the pan along with pork. Check for seasonings and add salt if needed. Add one cup of water. Meanwhile, In another cup of water dissolve two tblsp of corn starch. When the mixture starts to bubble, add the corn starch mixture. The consistency of the sauce should be a little thick , like that of a soup. If you think its watery, add some more corn starch. Once the sauce has reached its consistency, turn off and serve hot with noodles.


I usually serve the noodles and the sauce separately.