Sunday, April 26, 2015

Celebrating Nine Years of Daily Musings and a Giveaway

I have never done any one thing for this long. What started as a way to make the mundane task of cooking more enjoyable has morphed into a hobby that literally keeps me thinking about food all the time. It has been fun is saying the least.

The journey has been made even more pleasurable by the fact that there are readers for this blog. The blog is neither pretty or beautiful, nor is it one in which food is presented like art, nor is it a very popular one. But in the vast universe that is the world wide web, I would like to believe that this blog has its own nano corner.

Thanks to all of you readers who stop by read and more importantly comment and send me emails. I would like to appreciate each and every one of you.

As for this giveaway it is a small token of appreciation. There will be 2 giveaways which can be one of the three mentioned below.

Lodge Cast Iron Skillet - 12 inches

Ceramic Non-Stick Fry Pan - 8 inches

Colorful Stoneware Mixing Bowls

  1. You have to be a subsriber of this blog (email,facebook or twitter) to win a prize.
  2. You can become a new member by clicking on the links on the side bar or below.
  3. Leave a comment on the blog post saying which of the 3 prizes you would like and also if you are a regular reader or just passing through.
  4. Any suggestions to improve this blog will be nice.
  5. While these prizes can be shipped to any address in the US, readers in India, Europe will get a $25 Amazon Gift Card.
  6. Prizes will be announced May 31, 2015.
Disclaimer: This is NOT a sponsored giveaway.

Wednesday, April 22, 2015

Early Spring - Some Pictures - Earth Day 2015

Early Spring is the prettiest time of the year. The trees are just starting to sprout and flowering trees are ablaze with blooms. The prettiest time of the year, as if everything has been cleaned and spruced.
Today is Earth Day, the event held to honor and protect the earth's resources. Is just one day enough to think about the earth and its resources? Better yet might be to modify our lifestyles a little bit to do our part to keep the earth rejuvenated for future generations.
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Monday, April 20, 2015

Kadai Mushroom with Potatoes and Methi

This past week my favorite section in the Washington Post, carried this headline "Can Vegetable Biryani Satisfy Mr. Meat and Potatoes?" no prodding is necessary to read the Food Section but this heading piqued my curiosity. There were a few Indian Recipes and the Kadai Musroom recipe was one that I wanted to try immediately. Mushrooms bought here have too much water and so the simple stir fry with just chilli powder and salt that my mother does in India does not taste all that good. The 2 packets of mushroom were not sufficient so added a few potatoes, also added fresh Methi leaves with the tender stems which gave it the special taste and aroma. If you have enough mushrooms leave out the potatoes.
  1. Cremini Mushrooms 2 Packets cleaned and sliced (about 3 cups)
  2. 6 garlic cloves minced or grated
  3. 5 Green Chillies (deseeded) and chopped fine
  4. 1 1/2 inch ginger piece grated
  5. 1/4 cup of fresh Methi leaves chopped or frozen (use more or less)
  6. 5 Roma tomatoes (I added one big tomato and one roma tomato) (or chopped/crushed canned tomatoes)
  7. 3 Medium sized Red potatoes cut into lengthwise strips (optional)
  8. handful of corriander leaves chopped
  9. 1/2 tbsp kassor methi crushed coarsely
  10. 2 tsp of any masala powder or 1/2 tsp garam masala powder
  11. 2 tsp Red chilli powder
  12. 1 tbsp coriander powder
  13. 1 tbsp of oil
  1. In a Kadai add a little the oil and when it is hot add the mushroom and stir fry till all the water is evaporated, transfer to a bowl.
  2. Clean the kadai add some more oil and stir fry the potatoes if using till they are 3/4 cooked and set aside.
  3. Add the remaining oil and when it is hot add the garlic and ginger and let them cook till they turn color, don't let the garlic burn, adjust the heat to a little below medium.
  4. Now add the methi and coriander leaves and chilli powder and saute till are wilted.
  5. Add the green chillies and fry for a minute.
  6. Now add the tomatoes and cook till they are soft and mushed.
  7. Add masala and coriander powders and mix well.
  8. Add the the mushrooms and Potatoes, salt mix well, cover with a lid and let it cook for 6-8 minutes till the potatoes are cooked through.
  9. Now add the kasoor methi and after a minute switch off the heat.
Serve with Rice, roti or any Indian Bread
Recipe Source: From chef Nilesh Singhvi (article in the Washington Post)
From the archives. Originally posted 4/22/07