Tom Yam Kung

This is one of Thailand’s famous soups a perfect blend of herbs & spice that gives you this flavorful bowl of hot Tom yam kung. Coming to the translation, Tom & Kung in Thai basically refers to soup and shrimp, the word Yam generally means salad/herbs the very essence from which the soup is made. The herbs used here gives Tom Yam a flavor of its own that you can’t seem to connect to any other dish in any other cuisine. People normally say have chicken soup to fight the cold, well I say have a hot bowl of tom yam kung & shoo the bug away.

Ingredients
Galangal 1 inch (Fresh Thai ginger)
Lemon glass 1 shoot
Kaffir lime leaves
6 peeled shallots
3 fresh red chilies (go easy on these if you cant manage the spice)
2 tbsp unsweetened condensed milk
3 tbsp Nam prik (Thai chili paste)
¼ cup lime juice (Depends if you’re using a concentrate)
1 tablespoon fish sauce or salt
1 tablespoon sugar (optional)
1 cup mushroom cut in half
1/2 cup shrimp tails in tact
5 cups shrimp stock or water
1 small tomato cut in 4
Bunch of chopped coriander

Method:
Bring the stock to a boil.(to make stock simply cook shrimp in water till done, do not overcook or the shrimps will turn too tough. Now remove from the stock and set aside).
Add in sliced lemon grass & galangal (don’t slice them too thin and small, this is just to add flavour to the soup which will eventually be left out anywayz once the soup is consumed).
Add in the mushrooms
Crush the Lime leaves & chili & add to the stock along with the herbs
Now add salt, sugar & the chili paste
Add the shrimp at the end,
Turn off the gas add in the lime juice and the condensed milk (optional)
Garnish with coriander leaves

Remember to do a taste test every time you add an ingredient specially the salt, sugar & lime. I never use the exact measurements while making Tom yam. I always go by the taste & it always turns out better. And here’s a clever substitute, if you’re in Thailand try the instant Tom yam chili paste by the “MN” brand available at Villa. This doesn’t require any herbs, sugar, salt or lime. All you need are the shrimps & the mushrooms. Gives you the perfect blend you need.

Serve with Rice

Cuisine: Thai

Chicken Tacos

Here's one dish that goes really well with the potato skins & is quite easy to make. During our stay at Jersey, I enojoyed a range of mexian tidbits including Taco Bells spicy hot Chalupas. I'm hoping Thailand opens up this chain soon. Normally I would just pick up one of those Taco Seasoning packs from Villa but if u dont get ur hands on one, try this out it tastes pretty much close to those ready made seasoning packs, in fact a lot better.

Ingredients
For the seasoning sauce
1 tablespoon chili powder
1/4 teaspoon garlic powder or 1 tbsp crushed garlic
1/4 teaspoon onion powder or 1 chopped onion
1/4 teaspoon dried oregano
1 1/2 teaspoons ground cumin (powdered Dhaniya)
1 teaspoon salt
1 teaspoon black pepper
1 lb minced chicken

For the Tacos
4 Taco Shells
Grated cheddar cheese
Lettuce or Iceberg lettuce
Salsa
Chopped Tomatoes

Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
If using chopped onions and garlic, heat pan with olive oil or butter, stir till done.
Now add in the minced chicken and the seasoning
Pour in about ¼ cup of water and allow to cook for about 15mins.
Microwave the taco shells for about 40seconds (time varies depending on the microwave)
Now layer the Taco shells with Lettuce, then add in the chicken, chopped tomatoes, salsa & shredded cheddar cheese.

Serve with Tabasco & salsa
Cuisine: Mexican

And here's another addition.. If you're like me & prefer Tortillas to Tacos, then make the switch & enjoy it the way I do! Here's a pic from my plate!

Mexican Potato Skins

Still remember the first time I tried these delicious finger licking appetizers. It was an awesome mexican nite that Ramya fixed for all of us at her place. I had somehow forgotten to ask her for the recipe & now that she's in Amsterdam, I have tried to find a similar one that tastes exactly the way she cooked it. Though I miss those get-togethers we had... I think of her everytime I cook this wonderful dish. You've gotto try this guyz, the original recipe requires you to deep fry the potatoes once they are baked, but I like to have them right out of the oven instead.

Ingredients

5 Potatoes Medium size

1 cup Sour cream
2 Tbsp Cream Cheese

1 Large bell pepper/Capsicum chopped
1 Large Onion chopped

3 Tbsp Chopped Cilantro
1 Tsp crushed Garlic

2 Tbsp grated Cheddar cheese
2 Tbsp Margerine or butter

2 Tbsp Milk
Salt
Pepper

Method:
Heat Margarine in a pan
Add in chopped capsicum, & onion
Add in the crushed garlic and cook until done
Add in the sour scream
Cream cheese
Milk
And stir well
Add in salt & pepper
Allow to simmer for about 5 mins still the sauce thickens

For the Skins
Wash and pierce potatoes with a knife gently… now microwave in a plastic bag for about 3 mins.
Cut in half and bake in Oven at 400 Deg until done or for about 20-30mins
Remove & scoop out gently a small portion of the potato leaving behind a thin layer of pulp…
The removed pulp can be used for cooking another dish
They should appear like shells…as shown in the picture
Scoop in about a tablespoon of sauce into the potato skins
And garnish with chopped cilantro and grated cheddar cheese

Optional: This could be baked in the oven again till the cheese melts. Or just had as it is…

Serve Hot! with Spicy Salsa and Tabasco

Cuisine: Mexican

Mughlai Toast

If you have any leftovers from the previous recipe, try this quick variation to your morning toast. Dad totally loves it & it takes less than a minute to fix it up. All you need is a sandwhich maker and voila! You're ready to serve. Remember these are to be served hot & immediately once they are done.

Ingredients
6 slices of bread wholewheat or white
Mughalai chicken curry
Butter

Method

Remove chicken pieces from the curry. Shred the chicken and keep aside with just about a tablespoon or two of curry. Too much curry and your sandwhich will turn soggy.

Now Butter the slice of bread on both sides, place one slice into the sandwhich maker, spread a spoon full of shredded chicked, now place another one over the top.

Repeat on the other side and close the lid.

When the lights turn green your Sandwhich is ready to serve.

Serve Hot!
Cuisine: Call it anything you want!

Mughlai Chicken Curry

This chicken curry is a must in all social gatherings, be it a pot luck party or just a family get together. Though the process is quite lenthy the results are truly mouthwatering. I got this recipe from one of Neeth's friends. Amit had cooked this amazing curry in his new Hawkins and we just cudn't stop digging in. Oh and if you have left overs... dont forget to try the next recipe on the list.

Ingredients:Chicken Marinade:
Chicken 1 tray boneless or 1lb
1 inch Ginger
6 cloves Garlic
7 Green Chilies
1 cup Yogurt
Salt
½ tsp Turmeric
1 tsp Garam Masala
Bunch of Coriander leaves

Dry Masala:5 cloves
5 peppercorns
1 small stick cinnamon
2 cardamoms
5 Almonds
2 tbsp Coriander seeds
1 tsp cumin seeds

For Curry:
1 big onion sliced thin
4 medium sized Tomatoes blanched & pureed
Oil or ghee to fry chicken & masala
Chopped Coriander
Lime juice

Method:Mix Yogurt with a tbsp of water to form a smooth consistency.
Grind or mash Ginger, Garlic & Green chilies to form a smooth paste.
Add the paste, salt, turmeric & garam masala to the yogurt
Add boneless chicken (slit chicken pieces to allow the marinade to work on the meat), add chopped coriander and allow to marinade for at least 30mins
In a pan dry fry the masala and make a fine powder, set aside.
Fry onions till golden brown & grind them to a smooth paste. Now add the ground masala powder and grind once again.
Add oil in the pressure cooker, fry the ground masala for about 3 mins.
Drain chicken from the yogurt mixture & if you have enough time fry chicken golden brown separately. If not drain & add to the pressure cooker, mix with the masala and fry for another 5 mins. (Do not throw away the yogurt mixture after draining, set aside).
Now add the Tomato Puree
Add the yogurt mixture
Add salt to taste, chili powder if necessary, coriander leaves & close the cooker
Allow to cook for about 20mins or 2 whistles.
Garnish with coriander & lime juice.

Serve with Rotis, pulao or rice.
Cuisine: Indian

Aviyal - Mother's Recipe

Aviyal is an easy and wholesome meal you can serve on any occasion. I still remember Onam in Kochi and the mouthwatering sadhyas, a vegetarian feast served with rice and a host of side-dishes on a traditional banana leaf. One of which is Aviyal and injipulli both of which are my all time favorites. This recipes is mom’s trademark and no matter how hard I try I never get the flavor that she does when she makes aviyal…I guess that’s why they call it the mother’s touch… Happy Mother’s Day Mom.. and I hope you guyz enjoy this as much as I do every time mom makes my favorite mini sadhya!

Ingredients
Carrot
Beans
Ash pumpkin
Cauliflower
Green peas
1 cup grated coconut
4-5 green chilies
1 tbsp Cumin seeds
½ cup curds

Tempering
1 tbsp coconut oil
1 sprig curry leaves

Method:
Cut vegetables and boil them in water with a little salt. The water should be enough to cover the veggies. Too much water will make the gravy too thin.
Grind the coconut, cumin seeds & green chilies and a little salt to form a smooth paste
Add it to the cooked veggies stir well and bring it to a boil and add the beaten curd.
Now in a tempering spoon heat coconut oil and curry leaves and add it to the veggie mix.
Serve with rice, pickle and papad. And enjoy that mini sadhya.

If anyone from kerala has a better variation to this recipe please go ahead and add on ur comments.

Crispy Medhu Vada

Vadas are an all time favorite both at home and in social gatherings. I still remember as kids we would be thrilled when dad would drive us down to kamat and we would so eagerly wait for our first bite of hot crispy vadas. When I initially started making them they would taste wonderful but I would struggle to get them into those wonderful doughnut like shapes untill rashmi in jersey taught me the trick of how its done… though I still have to master the art of getting that perfect Kamat style medhu vada. The secret is keep a bowl of water right next to the batter, so just as soon as u slide one into the oil, wet your hand again before slipping another handful of batter right in.

Most people prepare vadas with urad alone, but this small variation not only adds color but makes the vadas crispy on the outside and soft and fluffy on the inside. Remember if you don’t get that doughnut shape just plop them right in.

Ingredients
2 cup urad daal
¼ cup ordinary rice
1 tsp chopped ginger
1tbsp coconut grated coarsely
6-7 whole pepper corns
Salt to taste
Oil for deep frying

Method:
Wash & soak daal & rice together with plenty of water either overnight or for at least 4 hours.
Drain well and grind to a soft smooth batter.
The batter should neither be too think or too thin, just right enough to shape vadas. If its too thin it will be tough to shape the vadas and if its too thick the vadas might turn hard. Run a check on the consistency by frying one and then adjusting the batter accordingly.
Add in the rest of the ingredients and mix well
Heat oil, wet your palm, take a hand full of batter, make a hole in the middle with your thumb and allow it to slip gently into the hot oil.
Drain on a paper towel and serve hot with chutney, sambar or rasam

Tomato Saaru

Rasam also called as saaru in Karnataka is considered a basic comfort food for all at home. Saaru, Anna (rice) and palya (sabji) is a must at least twice a week. I’ve always made it a point to cook everyday despite previously working in a 9 to 7 job and tutoring kids subsequently. I would cook daal in the pressure cooker in the morning and would continue with the rasam when I would get back. Saaru is best had with rice, it also goes excellently well with hot medhu Vadas too! There are several variations to this recipe and here’s mine. And remember not to miss out the tempering at the end coz that’s the one that adds up all the flavour and gives you that absolutely scrumptious bowl of saaru. Nothing like bisi bisi (hot) Sasru anna with potato chips or papad….

Ingredients
Pressure cook
¼ cup Tuvar Daal (lentil)
4 large tomatoes cut in halves
2 cloves garlic
½ tsp turmeric powder
Pinch of Hing (Asafoetida)

Rasam
Paste from 1 marble sized tamarind (or 1 small teaspoon of tamarind concentrate)
2 tbsp of brown sugar/1 tbsp sugar
1 ½ tsp of MTR Rasam Powder
1 tsp Chili powder (optional, if you like it spicy)
2 cups water
Chopped coriander shoots
Salt to taste

Tempering

1 tbsp Ghee
½ tsp mustard seeds
3-4 dried red chilies
1 sprig curry leaves
4 cloves garlic
1 tsp grated coconut
1 tsp pepper corn
1 tsp cumin seeds

Method:

Pressure cook the daal, tomatoes, garlic, hing & turmeric with just enough water, until well cooked. (Approx. 3 whistles )
Once done, remove contents from the cooker and mash them well with an egg whisker so the tomatoes and garlic and daal are blended nicely.
Now add the tamarind paste, MTR Rasam powder, salt, and brown sugar blend and bring it to a boil.
Add in the chopped coriander shoots. Cook for about 10-15mins on high. Add in the water & do a taste test, if you think it needs more salt, sugar or tamarind, go ahead and add on remember to go easy on it though coz the flavor gets stronger as it cooks.
In a bowl pound pepper corns and cumin seeds lightly, add in the rest of the garlic cloves & the curry leaves and pound lightly
In a small tempering spoon heat up the ghee and allow the mustard seeds to splutter, add in the dried red chilies, the pounded mixture and stir till the garlic cloves turn golden brown, add in a teaspoon of grated coconut.
Garnish with lots of coriander leaves and serve hot with rice, pappad or potato chips…

Kai Saru (Coconut Curry)

This is the first recipe I'm posting on my blog coz it happens to be Neeth's favorite. He's always been my inspiration in the kitchen and has always encouraged me to try something new. This is a very special recipe from my mother-in-law's rasoi in Bagalkot. One of the dishes I never miss cooking during special occasions or otherwise.

A spicy blend of tomatoes, coconut milk & a special curry powder gives this mouthwatering concoction. However the special curry powder used for this is not available anywhere else but in Karnataka.

If you do get it, its well worth the effort coz once you try this spicy potion, it will definitely become a part of your everyday cuisine.

Ingredients

5 Tomatoes blanched, pureed & strained.
Oil or Ghee for tempering
Mustard seeds
Curry Leaves
1 Tsp Bolts Curry powder
1 Tsp Chili powder
1 Tbsp brown sugar (or add to taste)
1 cup Coconut Milk
1 cup water
Salt to taste
Chopped Coriander

Method

In a pan temper mustard seeds and curry leaves
Add in the bolts curry powder and chili powder stir for a few seconds
Now add in the pureed tomato, salt, brown sugar and half of the chopped coriander.
Allow to cook for about 10mins
Add in the coconut milk
Garnish with more coriander leaves

Serve hot with rice & papad

Why Gourmet Rasoi?

Well, this is basically for my friends who've been asking me to mail in some of their favorite recipes, so thought why not put everything up on a blog and call it "Gourmet Rasoi". Neeth's been wanting me to do this for a while too... so well now you know what's encouraged me to get this blog up and running. I've always loved cooking...people go to various extents to free themselves from stress. Cooking for me has always been an escape, an antidote to the madness of daily monotony.

Gourmet Rasoi is a place where I cud share the excitement of finding comfort in one of the most noblest of arts. Recipes I post here are not mine alone, they are variations to methods from cookbooks, a generation of formulas followed by cooks in our family & pure experimentation. I hope you enjoy trying them and remember…….cooking is like art, you don’t have to follow the instructions all the time instead you go by the taste. Be innovative, be creative…. & remember to play your favorite tunes in the background. There’s something magical about cooking with music, it not only helps you relax… it makes you happy in a way that ignites your senses & that adds up to your cuisine.. like a blend of spices to give you that perfect dum cut biryani!

And hey!! If it doesn't turn out right...dont blame me... think of another variation; try again! & yeah, do share your secret too, there's always room for improvement when it comes to cooking!