aloo bonda

i didnt want to buy any more stuff. as i cant spend any more bucks.

so i google googled googled for recipes on potatoes.

i needed to come up with and make do with stuff in my kitchen. so i came to have an option to cook dal, rice and aloo bhaja.

googled more

learned the differences between what indians call lentils which are actually pideons peas, which i have in the kitchen labeled toor dal and i have been cooking for a while, that the chickpea is what i have known as garbanzos, and i knew already that moong dal is from mongo.

but saw about sundal and got lost on recipes on it for navrati.

so the more i got lost... i got lazier

thus my dinner became just aloo bonda. didnt have besan so i made do with all purpose flour. it said serve with tomato ketchup, which i didnt have and so enjoyed it with hot sauce... still yummy

or was i hungry? haha

chapati and burnt chicken curry

i made the chapati last saturday. and i was googling it again and lo and behold there is one recipe that actually instructs the grilling should only be 10-20seconds. even quoted the term 'in a jiffy'. so i was right, maybe i took too much time thats why my first two pieces crisped out. so i did had the right thinking to not delay the turning and grilling. but in a jiffy??? that means i grilled my chapati 5times longer!!! hahaha! i still enjoyed it even though i was wondering what it lacked besides so so softness

anyway, next time too i will try to mix in flour in 1:3 proportion. as these recent recipe listed.

so here it is and by the way only the chapati is what i cooked. you wish! how could i cook paneer when the packed raw paneer in grocery seems good for two.

so, when did i cooked the chicken curry??? hmm now i cant remember. either the other saturday or sunday. but anyway what i wont forget is the lesson learned: really im a recipe person. meaning i cant live without one.

i just tried to remember how it was cooked by my cleaning lady, and voila! burnt chicken curry.

hihihi

dry potato curry

im cooking rice khichdi again tonight and im so hungry already
hmm... wait a minute, i think indian cooking is no less than 30min
if ony i havent run out of canned options, i wont learn this. haha!
anyway its nice to learn, i can become vegetarian, though not 100 % of the time
but most of the time, that i am home. hehe


so before my dinner is served, i shouldnt forget to log abt my sunday cooking
i finally found a recipe for potato that doesnt call for tomato catchup
its called: dry potato curry
i think i added too much turmeric
but anyway it was a bit nice meal on its own
even though i substituted concentrated calamansi juice over lemon juice


here it is


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rice khichdi

i was contemplating on cooking mutton rogan josh. hmm...

all the ingredients called for the real cumin, real cloves, cinnamon sticks, real cardamon ...

its my favorite dish to order in an indian restaurant, so i didnt bother to be disappointed if i didnt cook it right

or maybe i was just lazy to go out and walk

excuses, excuses... hehe

anyway i was wondering why it didnt have almonds in the sauce, maybe i have to google a while

so 7pm came, i still havent decided what to cook, potato curry???

just 2 tbsp of tomato katchup is what it needs and i might just throw away the rest if i buy from grocery.

hmm what else? google google google

what do i have? toor dal, i opened up a pack and havent gotten back to it. so googled toor dal and garam masala and came up with toor dal recipe so somehow that lead me to googling rice and toor dal.

rice khichdi, thats intriguing...

so, that is what i whipped up. minus cardamon and green chillies it turned out pretty well. cut up a tea bag of peppermint tea and put a pinch of the leaves from that as the recipe called for mint. tried pounding garlic and ginger into a paste. i think the ginger was too much. when i tried to looked for images on how it should turn up, i felt the dal made it sticky. i reviewed the recipe and oops the dal should have been half of the measure of rice. haha! anyway even though at first taste the ginger was too much, i enjoyed it at the next spoons and even to the last.

oh well...

cabbage thoran

i really wonder how the authentic dishes taste

maybe next time, i better google a lot and compare recipes and learn to imagine whats the difference in taste. hopefully, i find versions of recipes that uses more of the powders. as mustard seeds, cumin seeds etc are not readily available here.

anyway, i was joining orkut communities on food and saw this recipe on cabbage.

good! i have so many leftover cabbages from weekend! so i tried to whip this up (^_^)

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kichadi

was wondering what to do with the rest of the leftover vegetables...

today i have to drink antibiotics after dinner, so decided to cook.

but what?

went to the vegetable khorma recipe. it was too complicated. googled again and found something with simpler instructions.

so decided to buy potatoes and green peas. picked up a potato but saw there where chopped potatoes and carrots. decided on those instead. and grabbed a small pack of peas.

hmm... dessert?

egg tart came to mind.

so cooked what i bought, together with the leftover green beans, cauliflower and baby corn.

it just doesnt have cashews and chillies.

before finishing, a friend volunteered to tell me the hindi term for it.

voila!

looks like those on google images, doesn't it?

kow moo dang

Hmm I had a blooper browning the egg for this one, the marinade was burning already so i stirred in the flour water mixture and remembered too late i havent turned the egg yet. Next time, i better stick to non-stick pans (^_^)

Anyway the recipe says the sauce should be salty and sweet, mine turned to be sour and sweet. Loved it anyway! Haha!

First time for me to grill on stove top. The barbecued pork turned out just fine. It cooked just right and was still tender, as i was worrying i will dry it out.

Overall... i did better on this one than the meal this afternoon.

chinese noodles

I got a recipe of chinese noodles from a indo-chinese website.

I wondered how it would taste. Got to try and make this.

I went to the grocery and as usual buying for a single percon recipe is a challenge. Maybe I'll just buy baby corn, snowpeas and vinegar and thats it. Or so I thought as hoisin sauce I may not use again.

Hmm...

In the grocery i saw a pack of baby corn with probably as much as 20 pieces of it. Oops! I can't buy that, so i went to this vegetable combination pack counter and saw one for chop suey. But the cabbage was a lot!

Then saw that I can buy fewer cabbage so i bought that and went back to settle with only bell pepper and maybe snowpeas. Whoah! The snowpeas where also too much and the bell pepper pack always contained 4 pieces and cost near as much as the chop suey pack. So, I was back to the chop suey pack.

I guess i was not born a chef...
I was wondering towards the end of the cooking why there is no salt. Haha!

I should have known better and googled hoisin sauce first. Anyway good thing this fine Iodized salt has been invented, (I grew up on rock salt my childhhod days) so with this I could easily sprinkle while eating.

So here it is... though id probably study pancit canton filipino style to check the difference (^_^)

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egg bhurji

Finally gotten around to the egg bhurji...


so this is what its called. i have tasted this from food courts in singapore malls. its usually served with combination meals.





hmm... after eating my dinner, i thought i should have dared to buy the green chillies. as i actually forgot to put in chili powder.


still... it was a taste special to itself, as it really became a variation from my dad's favorite scrambled eggs with onions and tomatoes.

hmm... i wonder what too much curry will do to me.

hehe (^_^)

Kerala Chicken Curry

Last night, I thought up of cooking egg bhurji for today's lunch.

Ooops! I found out I didnt have tomatoes. Since, I woke up late and lazy, I ended up showering by 1pm. I had to do grocery anyway, so I bought the ingredients for the curry alongside.

Hmm... coming home, I preferred to cook the curry instead. So I bustled from the laptop to the kitchen to check back and forth on the recipe while cooking. Its just a few steps away (-_^).

Indian cooking is more complicated with pans than Filipino cooking. Anyhow I managed to finish. Turned the left over yoghurt into mango lassi...

And VOILA!

You are looking at my lunch.

Kerala chicken curry with brown rice and mango lassi to end up the meal with sweetness.

I Loved the way the sweetness of the apple contrasted the sour curry sauce and wondered if buying the sweetened yoghurt was better. Anyway, the perfectionist in me wondered how the authentic dish could have tasted. Noone here to criticize either. Haha!

Til the next dish...