Thai yellow curry

Thai yellow curry

I love me my Thai curry. Jarred curry pastes just won’t do. I always make mine from scratch. I of course don’t have the authentic ingredients – Galangal ginger, kaffir lime leaves & birds eye chillies. Like a good Indian, I adjust.
Prawn pulav

Prawn biryani

Sunday morning, I was deveining prawns in my kitchen. It seemed to take forever. I wondered how many hours in life a person would spend deveining prawns. They must have statistics for that surely, like they have for how many hours in life we spend at traffic signals, how many pads a woman goes through in a lifetime, how many hours people spend on whatsapp debates… Somebody somewhere must have thought of quantifying the time spent on deveining prawns. I made a mental note to google it later when my hands were not yucky. The deveined pile was still small. I felt I was going too slow. I needed to set myself a goal. I decided I’d have to finish deveining the prawns before I picked up Yuvan from his class. I was quite pleased that I finished in half an hour. I was late to his class by 10 minutes though. I reckoned he would have enjoyed the extra time to run around with his buddy. His bud had left and he wasn’t pleased. It also meant I was late to pick up Hasini too. I braced myself for her grumbling. She didn’t notice me. She painted away and let me wait 10 minutes before she packed up. What do you know? It happens all the time when I want to fix a bug or send a particularly verbose mail before I go to the restroom. When I finally finish, the restroom is busy. The reason people spend all that time deveining prawns is because it adds an unbeatable flavour to any dish. I made prawn biryani. Let me tell you this. This Prawn biryani is just about perfect – just spicy enough from the green chillies, fragrant from the whole spices and kissed by the delicate coconut milk goodness. Everyone who ate it loved it. That includes Yuvan, Hasini and my dad. That’s one hard bunch to please. I served it with raita, boiled eggs and tawa fried fish fillets. Let me know if you make this prawn biryani. Print Recipe Prawn biryani Perfectly flavoured Prawn biryani made in a pressure cooker! Course main Cuisine Indian Prep Time 40 minutes Cook Time 20 minutes Servings 5-6 people Ingredients 1/2 kilo Prawn/Shrimp, shelled and deveined400 gm Basmati rice, soaked in water for 20 minutes2 Onions, sliced thin2 Tomatoes, chopped10 Green chillies, sliced lengthwise2 inch ginger8-10 cloves garlic1 tsp Fennel...
Lemon sevai

Lemon Sevai

I’ve fallen terribly behind schedule in posting my healthy recipes because I’ve been swept up in a movie watching frenzy and the resultant domino effect on everything else. If you have to watch the first day first show at 4 am and get back in time and drop kids off at school, come back home and leave to office then you’ve got to prep your ass off. If you have to watch the same movie the next evening with your office buddies and you’ve got a ton of work to get through, you’ve got to work your ass off. All for cinema. What will we do without cinema? It’s heartening that I am surrounded by bigger, crazier cinema fans. End of this week I would have watched Petta 3 times. How many times have you watched Petta? Today’s recipe is a simple lemon sevai recipe. Easy, quick and light. I made this sevai with a pack of readymade Millet sevai for an extra boost of health. You can choose rice sevai or any of your favourite sevai varieties. Having a couple of sevai packs in your pantry will always come in handy. Let me know if you like this lemon sevai recipe. Enjoy! Print Recipe Lemon Sevai Lemon Sevai - easy, quick and light tiffen for anytime of the day! Course main Cuisine Indian Prep Time 5 minutes Cook Time 10 minutes Servings 3 people Ingredients 200 gm Readymade Sevai 1 Onion, chopped fine 2 Green chilli, chopped fine 1/2 tsp Grated ginger 1 stem curry leaves 1 Lemon, juiced 3 tsp Cooking oil 1/2 tsp Mustard seeds 1/2 tsp Split urad dal 1 handful coriander leaves, chopped fine Course main Cuisine Indian Prep Time 5 minutes Cook Time 10 minutes Servings 3 people Ingredients 200 gm Readymade Sevai 1 Onion, chopped fine 2 Green chilli, chopped fine 1/2 tsp Grated ginger 1 stem curry leaves 1 Lemon, juiced 3 tsp Cooking oil 1/2 tsp Mustard seeds 1/2 tsp Split urad dal 1 handful coriander leaves, chopped fine Instructions Soak sevai in normal room temperature water for 2 minutes. Squeeze out the water from the sevai and place in a plate. To a kadai, add the oil and wait till it gets hot. Add the mustard seeds and wait till the mustad seeds splutter. Add the split urad dal and allow them to turn golden brown. Add the curry leaves,...
Nasi Goreng with brown rice

Nasi Goreng with brown rice

I hope your Deepavali preparations are going great. Whether it is making 3 types of sweets and 4 types of murukkus, whether it is buying all of this in stores and putting your feet up at home, whether it is shopping till you’re knocked out and colour-blind and squeezed thin, whether it is sleeping in to shut out the chaos, whether it is buying all the “sara-vedi” (Red fort electric crackers) that you can afford, whether it is about making plans to visit all the relatives or staying in to avoid all of them or whether it is about focusing all your energy into getting your hands on Sarkar tickets; whatever you’re doing, however you’re doing..  I hope you’re having a good time. The honourable supreme court has so thoughtfully provided the 2 hour window for bursting crackers. As a mark of respect for this landmark ruling, some friends plan to burst atleast one bijli every hour. Salute these great people. Now there are only 2 kinds of people – the ones who have tickets to Sarkar and the ones who don’t. I don’t. I hope those who’re watching this week can keep their spoilers to themselves for some time. Until l watch. Deepavali is definitely the time for good food and indulgence. Just remember to eat small portions, single helpings and to eat slowly. You won’t feel guilty later on and you won’t slip from the 100 days of healthy eating challenge. I’ll be making Mutton korma and idli too this Deepavali. I am just going to make sure to eat a small portion of it. If you’re looking for a healthy, yummy fried rice recipe look no further than this Nasi Goreng made with brown basmati rice, loads of veggies, sprouts for some added crunch and protein and an absolutely irresistible hot-sweet flavour blend. Brown basmati rice is nuttier and slightly chewier. It is shorter and stouter than regular white basmati rice but is just as flavourful. Brown rice packs more fibre and is a good alternative to regular white rice. You can substitute chicken with Tofu or paneer for a veggie version of Nasi Goreng. Nasi Goreng is hot and sweet and everything in between. It’s a complete meal in itself. Nasi Goreng is one of my very favourite dishes. This Nasi Goreng with brown basmatic rice is healthier and just as yummy. Try it. I am...
Methi biryani

Methi Biryani

Every restaurant, juice shop, or roadside frankie stall I go to, there’s already a couple of Swiggy and Zomato guys ahead of me. I see them at every traffic light. On the road, there’s always one of them behind me who is trying to overtake me from the wrong side. When I step out on the balcony I see one of them zip past my house. What are the odds? But the one I am waiting for always goes to my neighbour’s house instead. I then provide all my id proof details to persuade him that I am the rightful owner of that biryani. We’re not cooking as a people, I conclude. What’s happening?! I find that disturbing. This is one of those small, innocuous little changes that just happen and seem perfectly reasonable but are actually harbingers of a much bigger shift. It can’t seem right that we’re cooking less and less at home. We may well forget how to cook. There’s nothing more tragic. Cooking is a life skill. Jagan believes checking the car’s coolant, changing a punctured tyre and cleaning the AC filter are important life skills too. We agree to disagree. Cooking is zen. Cooking is power. Cooking is freedom.   I know I can make biryani if I was tempted by all the Bhai biryani but I had no muslim friends to give me Biryani. I know I can make Thai green curry if I really wanted it. I need not eat Pongal if everyone else in the family loves it but I hate it. I can make myself a sandwich instead. Note that this is not applicable if you’re in a joint family. You’re screwed. I am eating healthier. I am eating fresher. I am also avoiding all that plastic packaging that comes with home-delivered food. Cooking is work. It has taught me patience and compassion. I am more understanding now when my mother’s vadai is not as fluffy one day, when the hotel’s tiffen sambar is less stunning today than last time, when my own biryani is ear-shattering hot this time. There’s nothing more fulfilling, more soul-satisfying than a sitting down to a favourite home-cooked meal. Yes, it’s a little work but so worth it. I know what you’re thinking in your minds. “Then why do you order on Swiggy and Zomato?” I try my best not to. Sometimes I need to. And...
Teriyaki Noodles

Teriyaki Noodles

Before whatsapp groups happened, how did women show off their Krishna Jayanthi decorations to relatives and friends? Did they just do something simple that appealed to them and let that be? Wow. That must have been peaceful and boring. Those days, they didn’t try to make it look pretty. A heap of mangoes would lie in a corner of my grandma’s Poojai room, left there to ripen slowly. A motley set of photos and figurines lined the window sill and wall around it in no particular order.  The Kamakshi Amman vilakku (lamp) stood in the middle. A stack of Sami-books lay in a corner. A godrej bero stood in a corner unrelated to everything else in the room. This was the set-up the whole year round. I can only imagine what my Ammama would have said if I had asked her to make it look cute for a picture. Remember this is the family that cannot sit together for a family picture, the family that will not change out of lungis and crushed cotton sarees, children were always just in jattis, a family where some will grumble about photos shortening their life-span and others who cannot smile and still others who’re just too busy for this shit. If I had asked my Ammama to pretty up the poojai room for a picture, the old lady would have kicked me out on my butt and given me the toilet brush and phenoyl bottle and asked me to start from there. She took no nonsense. She ran a big busy house. She cooked round the clock, served coffee, Maltova and Horlicks to different people at different times of the day without anyone asking, remembered to sprinkle sugar on my upma for my school tiffen, told me stories and dozed off midway but started off right from where she left off once I woke her up and let me plait her beautiful long hair while she took her afternoon nap. She didn’t care what people thought of her. I think the world of my Pattamma Ammama. I am not there yet. I still feel I need to show the world when I’ve worn a saree.  When I get to her state of un-care I would be fully free. Her unique brand of cynicism and wit have rubbed off on her grandchildren as also her love for good food and cooking. This teriyaki Noodles...
Double beans biryani

Double beans biryani

Here’s a rambling update of things here in Chennai. It’s the season when the morning is hot and usual but a sudden burst of afternoon rain springs a cheery surprise on us. The dusty leaves on the trees get a nice washing and look greener. The tar roads look glossy. Kids return from school, their shoes wet and muddy. Suddenly autos go into hiding. Ola rides get pricier. There’s no time for tea and bajji. Mid-terms are around the corner. Dosai it is. Yuvan’s been missing his tamil text book for more than 2 months now. We didn’t miss it. I calculate to the end of the school year. I wonder if I can continue without it for the remaining time. I decide to decide later. People assembled before the TV last Friday awaiting big news, live TV drama and maybe a holiday or two. Nothing happened. They continued to check over the weekend hoping to ride over the Monday with that single piece of news. It wasn’t to be. They got back to work and looked up the next public holiday. That was Aug 15th, Wednesday two weeks away. Dejected, people strayed to facebook and whatsapp and wasted more time. The Neelam mangoes have arrived on store shelves ushering in the last of the mango season. I hoard like a mad woman and my kattai pai (dowel bag) breaks at the checkout counter and my mangoes tumble out. I take it as a sign that I’ve crossed my limit. I continue to come up with shortcut recipes out of sheer laziness and waking up late. One such recipe is this double beans biryani recipe. This is a no-chop biryani. You won’t be doing any chopping whatsoever. Raita doesn’t count of course. The onions, garlic and ginger are being ground into a punchy fragrant masala. There are no veggies or meat either to chop since this is a double beans biryani. This is truly a lazy person’s biryani. My style. But hey, this biryani can give any veggie biryani a run for its money. This biryani is deliciously fragrant and unbelievably yummy. The double beans are a great substitute for meat or potatoes. I am really happy to share with you one more Somberi recipe. I hope it helps you maintain your somber lifestyle. Serve with raita and chips for a complete meal. Enjoy! Print Recipe Double beans biryani This...