Sometimes, you learn a few new things due to necessity. Like learning to drive a car for example……..Frankly, I am not too enthused about learning to drive a car but in order to be independent, I need to.
I have also learnt while experimenting in the kitchen that mixing up a few ingredients which I have not worked with previously gives an entirely new taste which is not that bad! Like yesterday night for example, we had a guest over and as usual appetisers were pretty last minute. I had wanted to make some fish cakes but the paste smelled a bit iffy so had to chuck it in favor of some lamb keema balls. I usually bake a batch of them so me and S can have it over a couple of weeks.
Usually they are pretty moist but this batch was a bit dry maybe because I had not added the usual set of masalas but was trying out Shan’s BBQ Seekh kebab masala. Anyways, to counter the dryness, I decided to make some tzatziki. Then i realised that I was out of curd! And no way, S was going out in the snow to get a new tub for me!
After rummaging through the refrigerator, I found some cream cheese, cucumber and mayo. So decided to mix it and see how that goes….and voila, I ended up with a very tasty dip which went perfectly with the kebabs!
And the guest was of course very happy with the tasty spread before him!
Appetisers: Lamb Balls, Lamb dumplings
Main: Chicken Dum Biriyani
Chutneys: Onion Raita, Pickled Onions
Dessert: Sheer Kurma, Rice Paper Sweet Paan(a new experiment)
To go with the Chicken Meatballs, I made this sauce so I could make a Souvlaki out of it!
I love garlic sauce and Tzatziki. So I did what I do best in the kitchen. Experimented a bit and made a sauce which gave me both.
1 cup thick yoghurt
salt to taste
a pinch of cumin powder
a few drops of lemon juice
1 clove garlic finely minced
1/4 cucumber deseeded and cut into small cubes
Mix all the ingredients together. Taste. Add more of any ingredient that seems less. Serve!
Note: I try to be as healthy as I can but you are welcome to add a tbspn of sour cream to the mixture as some people prefer the taste of sour cream. You can also skip the garlic and cumin and have a simple Tzatziki sauce.
I love asian food. And by asian, I do not mean just Indian but including chinese, korean, vietnamese, indonesian, thai, malaysian – how can i forget malaysian!, sri lankan!
People who frequent yum cha restaurants will know what i mean when i say dumplings are yummy! Especially the steamed shrimp ones.Though I have not yet started to make my own dumplings at home, I do buy frozen dumplings and recently got my husband hooked onto them as well – steamed, boiled and gyoza too! To go with these, I have tried different types of sauces but I was always after the perfect sauce recipe which is at the same time spicy, tangy and sour. So, everytime I went to asian grocery stores, I started looking around for dumpling sauces and reading the ingredients off the back of the bottles.
After going through a dozen of them, i decided to come up with my own recipe. And needless to say, it was perfect for the gyoza.
3 tbspns soy sauce
1tspn rice wine vinegar
1 tbspn garlic juice/3 garlic cloves grated or crushed real fine
1/2 tbspn sugar
1 tbspn sriracha chilli sauce (optional)
Mix all the ingredients together. If you think it needs to be balanced, add 1/2 tspn of the ingredient you want to balance out the rest of them.
(Sriracha sauce is an optional element here. I like my sauce garlicky and spicy and I find that the this gives it a spicy tang)
Now serve it in a small wide deep bowl so everyone can easily dip it without having to struggle and enjoy!
Note: This sauce can be stored in the fridge for a month. I have’nt tried to keep it for longer than that! But you are welcome to try and let me know how it goes.
The other day, I suddenly felt like eating a spicy cocnut chutney which you can mix with rice, spread on a phulka/chapathi/tortilla or use as a sandwich spread! As usual – the more different ways I can eat something, the better!!!!!!! But i also did not want to take a lot of time to make it. Ultimately I decided to make the version below.
This chutney is usually made with dry coconut called copra. You get this shredded dry coconut in all indian shops but I decided to make it with fresh shredded coconut – just like that!
1 cup shredded dry or fresh coconut
2 – 3 cloves of garlic
salt to taste
1/2 teaspoon to 1 teaspoon chilli powder or to taste (the spicier the better for me!)
Mix all ingredients and grind in a mixie ( A mixie is an indian version of a blender which grinds dry ingredients without the addition of any water). If using dry copra, you will definitely need a mixie.
With fresh coconut, you can add all ingredients and pound in a mortar for a few minutes. You can use minced garlic to make it easier to pound.
This chutney needs to be roughly ground and not completely minced. There have been times when I have even left small chunks of garlic in it.
The chutney is now ready to eat! It can be stored in the fridge for a week. If made with dry copra, then it will stay good for more than a month.
Spread this on a tortilla and roll it up, cut in half and eat, use it as a sandwich spread or eat it with rice! It tastes good no matter what!