Squid Chilli; Meatless Monday

Today when I went to the fish market, and saw squid, I felt like getting it and making it. I have not made squid in a long long long while! Why??? Mainly because nobody else but me eats it at home. I am loathe to make something for me alone... unless I develop a sudden yearning for the same! This evening was one of those evenings when I felt like eating squid! I decided to bring it home, make mushroom chilli for my husband and squid chilli for me!! The other reason that I don't bring it is because I am not entirely sure that I know how to cook it!!! Funny?? Well, previously mine didn't turn out soft and melt-in-the mouth types that they serve at the restaurants! Mine was more like.. well .. rubber! Hence the apprehension!! I decided to give it another try.. And I am glad that I did!! The squid chilli was not only delicious, it restored my faith back in my  ability to cook it!! Yay!! It was soft, succulent, melt in the mouth.. Just purrfect! Mmmm..

Servings: 2

Ingredients:

Squid: 1 large
Onions: 1 medium,  diced medium
Garlic: 4 cloves,cut julienne
Ginger: 1 inch, cut julienne
Green chilli:3,chopped fine
Bell pepper:1 large,diced medium( can use any color)
Soy sauce:2tbsp
Oyster sauce: 1 tbsp
 Vinegar: 1 tbsp
Corn flour/ corn starch:1 tbsp
Spring onions: 2,chopped fine
Sesame Oil:2 tbsp
Sugar: pinch
Salt: to taste

Method:

Clean the squid, cut it into 1 inch length strips, marinate with 1/2 tbsp oyster sauce, 1 tbsp soy sauce and keep aside for 10-15 mins.

Mix  corn starch with 1/2 tbsp oyster sauce and 1 tbsp soy sauce and keep aside.

Heat a wok on high heat,add oil. When oil  is hot, add garlic , then ginger. 

Saut� for 30 secs, then add chopped onions, saut� for 2 mins. 

Now add green chillies, bell pepper and then the squid. Saute for 2 minutes,

Now add salt, sugar and the cornstarch-sauce mixture and mix well. Let it cook for another 2-3mins. 

Add vinegar and mix well.

Garnish with chopped spring onions.

Serve hot with jasmine rice!

Cooking made easy:

The trick to cooking squid is to cook it for just 2-3 mins until it is just cooked/ tender.You can see the color change. Overcooking squid makes it rubbery and difficult to eat. Even when you reheat any squid dish, make sure you don't overheat it.

Tip for healthy living:

Smooth shiny silky hair can be achieved by regularly applying aloe Vera sap. Keep the sap on for 30 mins and then rinse it thoroughly.

Food for thought:

A lean compromise is better than a fat lawsuit. George Herbert

Chatpate Aloo ( Potatoes saut�ed in a tangy spice mix): great for fasting.

Here is a quick dish that can be made in less than 30 minutes! Perfect for a weeknight dinner. Makes for a great side or you could eat it just like that! My husband likes spicy food whereas I have a medium spice level, while the kids have very little tolerance for spicy food. I have to therefore often try to strike a balance between the three. Hence often I make one side dish that is low in spice and another that is spicy! That ways everybody is happy! My husband loves potatoes and this is my go-to on a weeknight. I make a batch of this and he is a happy camper for two days! This recipe is super simple and easy! I am bringing this to all the girls at Angie's Fiesta Friday! Prudy and Naina are the co-hosts this week. Being that it is the second day of Navrathri fasting, this dish is perfect for fasting too.. goes great with some gluten free flat-breads.

Servings: 4-6

Ingredients:

Potatoes: 4 large, boiled until just done, peeled and cut into medium cubes.
Coconut oil: 1 tbsp ( any cooking oil can be used)
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig
Coriander powder: 1 tbsp
Haldi ( turmeric powder): 1/2 tsp
Chilli powder: 1 tsp( you can adjust according to your spice level)
Amchur ( dry mango) powder: 1 tsp
Black pepper powder: 1/8 tsp
Garam masala: a pinch
Cilantro( for garnishing): 2 tbsp chopped.

Method:

Heat coconut oil in a frying pan on medium heat. Add mustard seeds. 

Once the mustard seeds splutter, add curry leaves,turmeric powder, coriander powder, black pepper powder, amchur powder, chilli powder. Saute for a minute.

Add in the cooked potato cubes. Add salt.Saut� for few minutes until all the potato pieces are nicely coated with the spices. Cover and cook for 5 more minutes . 

Add in the garam masala powder. Mix once more.

Garnish with chopped cilantro leaves.

Serve hot with steamed rice and dal or flat bread.

Enjoy!

Cooking made easy:

This dish is very versatile. You can play around with what spices you want to add depending on what you have in your pantry. You could skip the garam masala powder. You could add cumin powder as well. You could use just salt, turmeric and black pepper powder or salt, turmeric and just chilli powder. If you want to try a more exotic taste, you could add fennel seed powder. See... the permutations and combinations are endless!

Tip for healthy living:

Today is Mesothelioma Awareness Day. Mesothelioma is a rare and preventable cancer caused only by exposure to asbestos. 

Today marks the 10th anniversary of Mesothelioma Awareness Day, and has been the driving force behind the movement to bring more attention and funding to this cancer. There is no more innocent victim than a person with mesothelioma, they are sick as a direct result of a product that is NOT banned in the U.S. This disease has a life expectancy of just 18 months after diagnosis, and symptoms may not be evident until 20-35 years after initial exposure to asbestos.

For more information go to the links below:

http://www.mesothelioma.com/mesothelioma/
http://www.mesothelioma.com/blog/authors/heather/bio.htm

Food for thought:

The heart forgets its sorrow and ache. James Russell Lowell

Meatless Monday Endamame - Tofu Salad

Here is another one of my favorites. It is healthy and yummy. Soybean has chock-full of health benefits and we can reap it to the fullest through this salad. It has soybean in its simplest form as Endamame and in the fermented form as Tofu. It is quick, simple and easy to make.

Servings: 2-3

Ingredients:

Shelled Endamame: 2 cups( frozen Endamame can also be used).
Extra firm Tofu: 4 oz , cut into bite-sized squares.
Cooking oil: 1 tsp  for greasing the skillet.
Red bell pepper: 1, diced small.
Orange/ yellow bell pepper: 1, diced small.
Green bell pepper: 1, diced small.
Cilantro: 1 tbsp, chopped

For the dressing:
Sesame oil: 2 tbsp
Rice vinegar: 1 tbsp
Soy sauce: 1 tsp
Grated ginger: 1/2 tsp
Honey: 3/4 tsp
Minced garlic: 1 clove
Red chilli pepper flakes: a pinch
Salt: to taste( remember soy sauce is salty; adjust accordingly).

Method:

Cook the Endamame over the stove-top until tender. Keep aside to cool.

In a skillet,  pan sear the tofu pieces until slightly golden and keep aside to cool down.

In a jar mix together all the ingredients listed under "for the dressing".

Marinate  the tofu slices in the dressing for 5-10 minutes. Then mix in the Endamame , the bell peppers and cilantro. Mix well.

Refrigerate until ready to serve.

Serve chilled.

Enjoy!

Cooking made easy:

Do not soak the wooden cutting boards in water for washing. Just use warm/ hot water and dish soap, wash and dry it completely before storing. If you leave the wooden cutting board in water, it absorbs the water, swells up and gets deformed.The same goes for wooden spoons.

Tip for healthy living:

Soy is a great source of protein for vegetarians and vegans. It is in fact one of the few complete proteins available that are of plant-origin. People on elimination diet have to be careful as some people may also be allergic/ reactive to soy. One also has to be careful regarding the selection of soy products. You want to make sure you choose Non-GMO ones and the products that are least processed; examples being Endamame, soy milk & Tofu.

References:

Food for thought:

Hope is such a bait, it covers any hook. Oliver Goldsmith

Meatless Monday Cucumber Corn Salad

Making salads with cucumber is one of my favorites. It makes a great accompaniment to various rice dishes like pulao, biryani, puliyogre( tamarind rice), lemon rice etc. Cucumber is also very versatile. You could chop it, dice it, grate it, peel it .. The options are many. It easily compliments most other veggies use in a salad. My intent when I took the lone cucumber out from the refrigerator was to make a regular cucumber onion salad. Then I came across half a pack of corn in the freezer which I wanted to get rid of. I decided to use it in the salad. The end result was delicious, crisp salad. My son did not have the patience to wait for me to take a picture! :)

Servings: 3

Ingredients:

Cucumber: 1 medium, washed and diced.
Whole Corn kernels : 1 cup (fresh, canned, frozen)
Onion: 1 small, chopped.
Spring onion/ green onion: 2, chopped
Lemon juice: 1 tbsp
Lemon zest: 1 tsp
Extra virgin olive oil: 3 tbsp
Cilantro: 1 tbsp, chopped
Salt: 1/4- 1/2 tsp
Pepper: 1/2 tsp

Method:

In a salad bowl, add all the above ingredients and mix well. Refrigerate until ready to use.

Serve chilled with rice dishes or flatbread .

Enjoy!

Cooking made easy:

If you are using canned corn in the above dish, make sure you rinse the corn, drain it and then use it.

If you are using frozen corn, make sure you thaw it, steam it for 1 minute in the microwave, drain it and let it cool to room temperature before adding it to the salad.

Other vegetables like diced carrots, small cauliflower florets can be used in the above dish.

Tip for healthy living:

According to Ayurveda,cucumber has a cooling effect on the body when eaten.

Cucumber also helps get rid of dark circles around the eyes.Place one circular cucumber slice on each eye and rest for 1 hour. You will wake up feeling refreshed. Do this for a few days and you will see the dark circles reduce significantly.

References:
http://visual.ly/7-wonderful-benefits-cucumber-healthy-skin
http://www.care2.com/greenliving/16-superb-health-benefits-of-cucumber.html
http://www.naturalnews.com/036769_cucumbers_health_benefits_rehydration.html

Food for thought:

We may be personally defeated, but our principles never! William Lloyd Garrison

Green Papaya Chicken ( Chicken Tinola)

Green papaya is commonly used in Indian curries. Growing up we had several papaya trees in our yard and my mother often made green papaya curries either by itself or with spinach. I used to hate it then. Now I am rediscovering my taste for green papaya. I like the Thai green papaya salad. I recently came across a Filipino recipe called Tinolang Manok, in which green papaya was used with chicken. I was intrigued. I asked my Filipino friend and she told me that it is commonly used in soup style when one is sick . It is Filipino comfort food and is also called as Chicken Tinola. She also informed me that chayote could also be used instead of green papaya. I had one small green papaya in my fridge and decided to try it. I modified it a little for my hubby's spicy Indian palate by adding green chillies to it. The recipe called for pepper leaves which I didn't have. I used some fresh curly parsley instead. It came out truly delicious! It's easy and quick to make. I would definitely make it again! Here is the recipe.

Servings: 6

Ingredients:

Chicken: 1 lb cut into bite sized pieces ( I used thigh pieces)
Green papaya or Chayote : 1 small, peeled , deseeded and diced medium.
Green chillies: 4-6 ( depending on your spice level), slit.
Olive oil: 1 tbsp
Onion: 1 medium, chopped
Garlic: 2-3 small cloves, chopped fine
Ginger: 1 inch piece, cut julienne.
Fish sauce: 2-3 tbsp
Parsley: 1 tbsp, chopped ( you could use cilantro, I didn't have any at the time).
Corn starch: 1 tsp diluted in 1/2 cup water.
Water: 3 cups

Method:

Clean the chicken pieces and marinate it with salt, pepper and lemon juice for 20-30 minutes.

Heat oil in a saucepan on medium heat. Add the chopped onions and garlic an saut� for couple of minutes until the onions wilt.

Add the chicken pieces and saut� for 5 mins until the chicken is slightly browned.

Now add the ginger ,green chillies, papaya  and water. Let it simmer for 20-30 minutes or until the chicken is thoroughly cooked. 

Add the fish sauce, corn starch, parsley and cook for 2 more minutes.

Serve hot with rice or bread. You could also eat it like a soup.

Enjoy!

Cooking made easy:

Wooden chopping boards should not be left immersed in water. They will absorb the water and expand. Also, do not wash wooden chopping boards in hot water. Use only cold or room temperature water to clean it.

Tip for healthy living:

Ripe papayas when mashed can be used as face masks. They make the skin of the face firm and radiant.

Food for thought:

Where the spirit does not work with the hand, there is no art. Leonardo da Vinci

Garlic Saut�ed Beets With Leaves.

I have to have some greens everyday.  While I was familiar with the greens available in India , and often cooked it,here availability is a issue as these are only available in Indian grocery stores.During winter,my trips to the Indian store are rather infrequent. This got me on an adventure experimenting with the greens available in the vicinity.We have a  farmer's market nearby which I often frequent and came across fresh beets with its leaves. 

Back home we use the beets alone and throw the leaves. I decided to try and use the leaves. It came out yum. 

Here's the recipe:

Servings: 4

Ingredients:

Beets with its leaves: 4 nos
Coconut oil: 1 tbsp
Garlic: 4 cloves, chopped and lightly crushed
Dried Red chillis: 4 nos
Salt to taste

Method:

Soak the beets with leaves in cold water for 5 minutes. This allows the sand / mud settle at the bottom. Separate the leaves and stem from the beets. Now chop the beet leaves and keep aside. Peel the beets,dice them and keep aside.

Heat oil in a saut� pan/ wok on medium heat. Add crushed chopped garlic, saut�  until you smell the aroma of garlic. 

Add red chillies/ chilli pepper flakes.Add the diced beets and the chopped stems, lower the flame, cover and cook for 5 -7 mins. 

Now add the chopped leaves, salt  and cook on low flame until done without covering, approximately for another 10-15 minutes.

Serve hot with rice/ bread/ baked chicken/ baked fish.

Cooking made easy:

The above recipe can also be made with other greens like spinach, broccoli rabe. The only additional ingredient to be added is 1/2 tsp jaggery/sugar. This combats the bitterness of the greens. Beets being naturally sweet, does not require additional sugar/jaggery to be added.

Tip for healthy living:

Beets are great for good health. They are supposed to support anti-inflammatory, anti-oxidant and detoxification effects in the body.Beet is a liver-protective food and apparently helps reduce blood-pressure.Beet is a favorite part of raw-food diet and beet juice is very popular.
References:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49
http://www.doctoroz.com/videos/benefits-beet-juice

Food for thought:

An idle mind is a Devil's workshop.(H.G.Bohn)

Butternut squash upkari/stir-fry

My kids have liked butternut squash since babies. I used to generally boil them with salt and give it to them with a little butter. To add a little more flavor and to get them into mainstream eating and reduced cooking for me, :) ) I often make upkaris ( stir-fry ) for them. I decided to make butternut squash the way they make pumpkin upkari back home. And it came out delicious! The kids loved it!

Servings: 4

Ingredients:

Butternut Squash :1 medium
Mustard: 1/4 tsp
Chana dal : 1/2 tsp(optional)
Green chili: 1
Asofoetida ( hing): pinch
Coconut oil: 1 tsp. ( you can use any cooking oil of your preference, I use coconut oil in mine).
Jaggery(molasses)/ sugar:1 tsp
Salt to taste.
Fresh grated coconut: 1 tbsp ( optional).

Method:

Peel the butternut squash and dice it into 2 cm cubes and keep aside. Slit the green chillies and keep aside.

Heat a saut� pan/ wok on medium heat,add 1 tsp coconut oil. Now add the mustard seeds. Once the mustard seeds splutter, add the chana dal, then the slit green chillies. Saut� for a minute until the chana dal turns a little golden color.Now add the diced butternut squash & saut�.Add asofoetida( hing), a little bit of salt and 1tsp sugar. Reduce the flame to low, cover the pan and cook until the vegetable is soft enough to eat. Generally takes about 15 minutes. Ensure that you check in between to see if it is cooked. You do not want it to turn into mush!

Garnish with freshly grated coconut. Serve with rice & rasam or dal. You can eat it just like that too.

Cooking made easy:

• This upkari ( stir-fry) can also be made with other types of squash like Acorn or Calabash. 
• The easiest way to cut squash is to first peel it with a regular peeler. The outside skin is tough but the inside is soft and easy to cut.

Tip for healthy living:

Incorporate colors and variety in your diet. Every single day try to eat at least 4-6 different colors of fruits and vegetables. This will automatically ensure that you get the adequate amount of the daily requirement of your vitamins and minerals NATURALLY! 

References:

http://www.wholeliving.com/134734/power-foods-butternut-squash

http://www.eufic.org/article/en/show/spotlight/rid/colours-of-fruits-and-vegetables-and-health/

http://www.fruitsandveggiesmorematters.org/eat-a-colorful-variety-of-fruits-and-vegetables

Food for thought:

Rome was not built in a day ( John Heywood).

Blackened Chicken

I have joined a group called Chef at Large which has several amazing cooks with blogs of their own on it. This recipe I learnt from one of the members of the group Ruchi Airen. She blogs at http://www.foodfellas4you.com This is apparently her mother's recipe. The beauty of this recipe is it's simplicity! I have neither the time nor the patience for recipes with a long list of ingredients,lengthy procedures and several pots and pans. I leave those to people with the inclination and time on their hands. This recipe was quick and easy to make with only 2 pots to wash! The aroma was enticing, and the taste absolutely delicious! You will definitely reach for second helpings!

The original recipe called for chicken drumsticks, I have used boneless chicken breast.

Servings: 4

Ingredients:

Chicken boneless breast cut into medium-small bite sized pieces : 1 lb.
Chili powder ( cayenne pepper): 1 tsp
Garam masala: 2 tsp
Ginger garlic paste: 1 tbsp
Soya sauce : 1 1/2 tbsp
Vinegar: 1 1/2 tbsp
Olive oil : 1 tsp
Salt to taste

Method:

Marinate cleaned  chicken with all the above ingredients except oil. Keep it covered in the refrigerator for at least 30 mins.

 Heat oil in a walk on medium-high flame. Add the marinated chicken and saut� till the chicken looks a little fried and the water has almost reduced. Reduce the flame to low, cover and cook for 5-8 mins. Open and saut� again on high flame until all water has evaporated . Make sure that the chicken has cooked through and through.

Garnish with onion rings and serve hot. Can be served with rice and dal/ rasam  as a side dish or  alone as an appetizer!

Cooking made easy:

• When you bring chicken home from the store, try to immediately clean and marinate the chicken before putting it in the freezer.
• Use a basic marinade of salt, pepper and lemon juice. Freeze them in small airtight containers or freezer bags in small portions.
• This way you can defrost just enough portion and make chicken anytime you wish without having to spend extra time on cleaning, marinating etc.
• Depending on the dish you are making you can add the additional marination ingredients and leave it for 10-15 mins.
• Chicken tastes better and is tender when marinated well
• You can do the same thing with fish too.

Tip for healthy living:

Try to use only organic chicken or cage-free hens without antibiotics. While organic chicken can be expensive there are also options of chicken whose sellers clearly state that no antibiotics have been fed to them. The examples I have are Perdue and Fairway brand. I have tried both of them. I must say I like the Fairway brand better.

Why must we use organic or antibiotic-free chicken? Because those chemicals/medications will enter our body and affect the functioning of our body. Think of what it might do to our growing children! 

References:

http://www.pbs.org/wgbh/pages/frontline/shows/meat/safe/overview.html
http://www.foodpolicy.umn.edu/policy-summaries-and-analyses/antibiotics/
http://m.wholefoodsmarket.com/blog/whole-story/what-makes-organic-chicken-organic

Food for thought:

Every bit matters ( source: unknown).