Chilly Baby Corn

One of the ways to beat homesickness in an expat life is to have family and friends visit every once in a while. We have been having a steady stream of visitors over the last couple of months and it has been a blissful couple of weeks cooking and sight seeing.

 The kind of food available in most attractions here in Singapore is limited to sad food courts or the teeming KFC's and McD's. While it does look fancy on the first day, by the second and third day you will kill for idli smothered with podi or even die for a roti stuffed with grandsweets thokku. So invariably I had to come up with fancy food as packed lunch or for dinner when the folks crash in after a tired day. Its tricky to take packed lunch here as due to the heat and humidity most foods don't hold well unless you think puliyodharai is exotic (I am sure after day 4 some of them did think lemon rice is manna!!). One of the meals I had planned was Fried Rice and Chilly Baby Corn. The fried rice is a tested family heirloom. The Chilly Baby corn recipe was adapted from here.

Chilly Baby Corn

Ingredients

1 Cup Baby Corn - Blanched and sliced/cut in big pieces
Oil for frying

Marinade:

2 Tblsp - Maida or All purpose Flour
1Tblsp - Corn Flour
1 tsp - Red chilli Powder
1 tsp - ginger garlic and green chilly paste
1/2 tsp - Black pepper powder
Salt to taste

Sauce:

1 Tblsp - Gingelly Oil
1 Dried Red Chilly
1 large Onion, chopped into chunks
1 Capsicum (Red or green) chopped into chunks
2 Tblsp - Ginger and Garlic - finely chopped
1Tblsp - Dark Soy Sauce (I use Chings brand)
1 Tblsp - Red Chilly Sauce (I use Chings brand) or 1/2tsp red chilli powder
1 tsp - Tomato Sauce
1 Tblsp - Corn Flour
1 tsp - Lemon juice
1/2 cup spring onion - white and green parts
Salt to taste

Method:

1. Mix together all items given under marinade and add the blanched baby corn pieces. Allow it to marinate for 30 minutes.
2. Heat Oil and fry the marinated corn. Drain and set aside. You can either shallow fry or deep fry. Deep fry obviously is the tastier option.
3. Heat Gingelly oil (nallennnai) in a deep pan. Add the red chilly and allow it to release the fragrance
4. Add the ginger and garlic and fry.
5. Add the onion and capsicum and fry
6. Add all the sauces and chilli powder and mix well..
7. Taste and adjust salt.
8. Add the fried baby corn and mix well.
9. Mix the cornflour in little water and pour into the pan.
10. Squeeze the lemon juice and mix well.
11. Garnish with spring onion.
12. Serve hot with fried rice.

Notes:

1. Gingelly Oil / Nallennai gives a lovely flavor to Chinese and Thai dishes. Its different from sesame oil. If not available then you can substitute with sesame oil.

2. You can replace baby corn with mushrooms / broccoli / cauliflower / soy chunks.

3. Check out the Vegetable Fried Rice recipe here

Mac & Squash - A Creamy Pasta with Roasted Squash

A lot of kids here live on the traditional American Mac and Cheese. Its nothing but macroni (pasta) in a cheese sauce. Its rich and heavy and more of a junk food than an Italian entree. I have always wanted to make a healthier version of the Mac and Cheese and what better choice than the nutrient rich yellow squash. The kids cannot figure out the vegetable and would love the rich and creamy taste. Just think of it as Mac and Cheese with more character :-).

 I had some squash leftover after making "poosanikkai sambar" for the Pongal festival last week. If you are in India, then squash is nothing but yellow pumpkin ("manjal poosanikkai). This is a simple recipe made with just roasted squash. You can use any type of pasta but it goes well with macroni or penne as these shapes can hold the sauce well.

MACRONI IN A ROASTED SQUASH SAUCE

Ingredients:

1/4 kg of Squash
1 cup of uncooked pasta (macroni or penne)
3 tablespoon butter
1 teaspoon minced garlic
1/2 cup Milk (I have used full cream)
1 teaspoon Red Chilly powder or paprika
1/2 teaspoon Parsley flakes for garnishing (optional)
1/2 teaspoon olive oil
salt to taste

Method:

1. Wash and cut the squash into thick slices without the skin.
2. Heat butter in a pan and  gently roast the slices until they brown a little and turn soft.
3. Remove from heat, cool and blend into a smooth paste.
4. While the squash is cooling, cook pasta as per package instructions. (heat a pot of water until boiling. Add a teaspoon of salt and pasta along with a teaspoon of olive oil and cook till its soft but not squishy or sticky. It should be of the texture popularly known as "al dente" or to be firm but not hard).
5. In the same pan used for roasting, heat the remaining butter. Add the minced garlic and mix well.
6. Add the squash paste with a little water (you can use the water used for cooking pasta) and heat gently.
7. Add the chilly / paprika powder and salt and mix well
8. Add the milk and continue heating gently.
9. Add the cooked pasta and mix well. Heat until the pasta is well coated with salt. If you find the dish getting dry/thick, add some more water or milk.
10. Taste and adjust salt.
11. Garnish with parsley or chilli flakes.
12. Serve hot with garlic bread.

Notes:

1. Grated Cheese can be used for garnishing.
2. Adjust the milk to build the right consistency for the pasta.
3. You can substitute cream instead of the milk but that would make the dish very rich.
4.  You can carrots while roasting for a different twist.
5. For an Indianized verison, add a pinch of garam masala along with the red chilly powder.

Spicy Japanese Soba Noodles with Vegetables

One of my favorite hobbies is to look around supermarket aisles curious about the variety of food products that are out there. I make it a point to get something that is new to me - it may be a type of pasta or a bottle of exotic sauce or herbs. I normally buy new ones in smaller quantities as I run the risk of it being shunned by the husband and daughter resulting in me eating the entire thing. (which may or may not be a good deal depending on how the dish turns out!).

There are a lot of things (the good ones) that I have discovered recently which are now regulars in my pantry. For example Tomatoes - pureed and chopped in a can .I used to balk at that idea before. Why go for canned when you have fresh tomatoes ? But some recipes do require it and no amount of boiling and grinding may sometimes replace opening a can of tomato puree. Vietnamese Rice Paper - I know the name sounds a bit off. But trust me this is one keeper. (recipe coming soon!), Peanut butter, Nutella, dried parsley, pasta sauces. the list keeps getting longer with every supermarket visit. 

One such discovery is the Japanese Soba noodles. I have heard my SIL who lives there talk about it. So was eager to try it and when I found a small packet, I immediately got it home. I have no clue on what the brand name is as it is in Japanese.

Soba Noodles is one of the most popular noodles and staple foods in Japan. Its made of buckwheat (soba means buckwheat in Japanese) - a healthy grain. Soba noodles are served cold with just soy sauce or as a salad or hot in a bowl of soup.

We do not enjoy cold noodles at home so that was ruled out. I made it for lunch one day and used my usual vegetable noodles recipe for it.

The noodles by itself has a pleasant and wholesome taste and flavor. It would work out well for a cold salad as well. May be the next time I will make it into a salad.

This is a simple recipe and if you do not get Japanese soba noodles, substitute for normal noodles (not the instant variety) or egg noodles.

SPICY JAPANESE SOBA NOODLES WITH VEGETABLES

Ingredients:

1 packet Japanese Soba Noodles
1 Carrot,
1/2 Cabbage.
1 Capsicum
1/2 cup Bean Sprouts (optional)
2 - 3 Spring onions
1 tsp finely chopped garlic
1 tsp finely shredded ginger
3 red chillies or 3 sliced green chillies
1 tsp Soy sauce
1 tsp Green chilli sauce (optional)
1 T sesame oil (or gingelly oil)
Salt to taste

Method:

1. Boil a big pot of water. Add salt and the raw noodles and cook until the noodles are soft. Drain, wash in cold water and spread on a large plate. You can mix some oil if you think the noodles might stick together.
2.Heat oil in a wok or a pan until high heat.
3. Add the chillis, ginger and garlic until the flavors are added to the oil.
4. Add the cabbage, carrots and capsicum along with the spring onion whites. Fry until the raw smell goes but the vegetables should remain crunchy. (The high heat helps with this). Add the bean sprouts and mix well.
5. Add the soy sauce and green chilli sauce (if using) and mix well. Add the salt. (Remember that the soy sauce is also salty. So add just a bit for the vegetables.)
6. Toss in the noodles and mix well. Garnish with spring onion greens.
7. Serve hot or cold.

Notes:

• If making with normal noodles, you can also add some vinegar and pepper while cooking the vegetables.
• For the non-vegetarians, you can add shredded omlette or pre-cooked chicken finely shredded.
• I had some leftover and I chilled it in the refrigerator for a cold salad next day.
• Any excess cooked noodles can be used in any clear soups.

Bruschetta - A piece of Italy

While the name sounds exotic and fancy, Bruschetta is basically lightly toasted bread slices topped with anything from chopped tomatoes and olive oil or mushrooms sauteed in butter and pepper. It can also be topped with meat or beans or cheese or just about anything else. The only constants being bread, garlic and oliveoil.

Bruschetta was the first step towards my foray into the world of Italian cuisine. I love to keep it simple with just chopped tomatoes, a bit of capsicum and finely chopped onions, green chillies, chilli flakes and garlic with a generous drizzle of olive oil. I usually make it with normal sandwich bread but if you are feeling fancy then do get a french loaf. Don't worry about dropping the tomato pieces as you bite into a delicious slice of heaven. Its totally worth it :-)

 La Dolce Vita!!

Bruschetta 

Ingredients:

Tomatoes - 2, diced into small cubes

Capsicum - 1/2, diced into small cubes

Chopped Onion - 1 T, optional

Green Chilly - 1 or Chill Flakes - 1 t 

Garlic - 1 clove chopped + 1

Olive oil - 1/4 cup (I used light olive oil)

Parsley flakes - 1t (you can replace it with finely chopped fresh coriander)
Salt to taste

Sliced Bread - French loaf or whole wheat sandwich bread.

Method

1.Slice one clove of garlic and dip it into a small spoon of olive oil and rub it on both sides of the sliced bread.

2. Lightly toast the bread in a pan

3. Mix the rest of the ingredients. Taste and adjust seasoning / spices /salt. Set it aside for 10-15 minutes for the flavors to meld.

4. Spoon the mixture onto the bread. Drizzle the juices from the mixed topping.

5. Garnish with cheese (if using).

6. Serve immediately.

Notes

•  I had only cheese slices at home but if you have a bit of mozzarella, then pinch off a dollop and place it right on top before serving.

• Using French loaf would prevent the bruschetta from becoming soggy. So if its for a party, then use a french loaf. If its for your 3 pm hunger pangs - any bread would do :-).

Topping Suggestions:

• Instead of regular tomatoes you can use cherry tomatoes cut in half. A combination of red and yellow cherry tomatoes will make it photogenic too.
• Basil adds a wonderful depth to the dish. Roll couple of leaves and slice thinly and mix into the topping.
• Olives will also make an interesting addition. Slice and add to the ingredients.

• Guacamole would also make an interesting twist. Mash up some avocado with the rest of the ingredients mentioned in the recipe. Add a dash of lemon juice and some finely chopped coriander.

Vegetable Spring Packets

Today I was planning to make Chinese Vegetable Noodles and ended up chopping more veggies than required. So decided to try a spring roll. After kneading the dough, I realized that the maida we bought from a Little India store here is totally different from the ones available in India. (Infact it is marked as "wheat flour" on the packet :-)) and the store boy said that it is actually maida but folks here call it wheat flour)!! After this revelation, it takes double the time to shop for groceries here (actually 2+ hours much to the agony of PK who has to manage Ad during those times) as I read every packet thoroughly!.

So the "wheat flour alias maida"dough didnt allow me to roll out bigger "chappathis" for the spring roll. Thus was born the improvised cousin of the spring roll - Spring Packets. You can use any kind of vegetables - even left over poriyals to make this tasty evening snack.

Spring Packets

Ingredients:

For the Packets:

1 cup maida / all purpose flour

1 teaspoon oil

a pinch of salt

For the Stuffing: - Cut all these veggies into thin strips

1 Carrot

1/2 Capsicum

1/4 Cabbage

1/2 Onion

1/2 teaspoon finely shredded Garlic

1 teaspoon Soya Sauce

1 teaspoon Tomato Chilly Sauce (any store brought brand like Maggi / Kissan)

a pinch of pepper

salt to taste

1 teaspoon oil (I always prefer sesame oil for chinese dishes. Any oil can be used)

2 tblspoon oil for frying the packets

Method:

For the Packet: Mix all the ingredients into a dough and roll it into a round chappath shapei. Cut the chapathi into two halfs (semi circle).

For the Stuffing:

1. Heat Oil in a pan and add the shredded garlic. Fry for a minute.

2. Add the onion and fry for a bit.

3. Add the cabbage, carrot and capsicum and fry till soft but crunchy.

4. Mix in salt, soya sauce and pepper and fry for a minute.

5, Remove from fire and cool the mixture.

For the Packets:

1. Roast the chappathi on a tava on one side only with a little oil.

2. Remove and cut into two halfs (semi circle)

3. Place a little stuffing on the cooked side and fold the packet and seal it with the raw side of hte dough.

4. Heat two tablespoons of oil in a pan. When the oil is hot, fry the sealed packets until cooked.

Serve with hot tomato sauce.

You may also like to:

• Add cooked chicken pieces / mushroom / noodles
• This can be deep fried as well for indulgent folks



Vegetable Fried Rice

Chinese Cuisine has been a favorite at our home from my childhood and luckily PK shares the same passion for oriental food.  From my toddler days "fried rice and chicken manchurian" has been a regular food especially at restaurants such as China House and Chung King (I believe the latter exists even today ).

This recipe for Veg Fried Rice is purely from memory picked up from the days when my amma used to make this as a special treat on days such as the first day of my summer holidays or on birthdays. I still remember the elaborate preparations taken by finely chopping vegetables and boiling the rice to the right level in a huge vessel. It is much simpler today and can be made in a jiffy with my Braun chopper and the rice cooker.

Vegetable Fried Rice

Ingredients:

2 cups of Basmati Rice
1 cup  finely chopped carrot
1 cup  shredded cabbage
1 cup diced capsicum
2 tbsp sweet corn kernels - boiled (optional)
6-7 spring onions chopped
2 tbsp finely chopped garlic
1 tsp finely chopped ginger
3-4 red chillies
1 tsp pepper
2 tbsp sesame oil / vegetable oil
2 tsp soya sauce
1 tbsp green chilly sauce
1 tsp vinegar
Salt to taste
1/2 tsp lemon juice

Method:
1. Wash and parboil the rice until it is just short of well done. I use the rice cooker with the ratio of 2 cups of water for 1 cup of rice. Add some salt and a dash of lime juice and few drops of oil. The rice has to be cooked but should remain as separate grains. If you are not sure of the rice cooker technique, just boil the rice in lots of water with salt and lemon juice. Test the rice after 5 minutes. It should be cooked "al dente" i,e in a biteable consistency. Once done, spread on a plate and allow it to cool.

2.In a deep pan, heat up two tbsp oil (I use sesame oil as it gives a lovely oriental fragrance to the food. You can use any other cooking oil). 3. Add the shredded red chillies, garlic and ginger and fry for a minute. 4. Now add the white parts of the spring onion and fry a little. 5. Add the chopped veggies one after another and cook until it is half done. 6. Add the salt (remember that the rice has also been cooked with salt. so adjust accordingly), pepper, vinegar, soya sauce and chilly sauce and saute well for a minute. 7. Slowly add the rice coating it well until all the rice and vegetables are combined. 8. Garnish with the remaining spring onion.

Serve hot with Chilly Baby Corn.