Oh my..!!! look whose back??!!?? is what most of you people may say..! After my disappearing act.. I know right!! I have been pretty busy with my baking venture “Floured” that I hardly had time to feed myself anything new or prepare something worth blogging. Even if I did manage & squeeze some time out for something new, I did not have the time to write a post forget clicking pictures of the same. Sorry again for my absence, I promise I’ll try & post at least a couple of recipes a week.
By the way, I don’t think I have mentioned my Pet Dog Sherlock here in the blog. He is an Indian streetie we adopted a while back. A very adorable & attention seeking one! He always wants to know what I’m up to. So clicking behind closed doors was a big no no. He would begin to scratch the door wanting to be let in. Sherlock is an apt name for him. I’m sure most of you know dogs or any pets when it comes to food, they always want a some of it even when it’s not their food. That is another reason I really couldn’t blog, I had to wait for him to grow older so that he understands & adjusts to my blogging life.
Even today as I was setting up the scene for the pictures & clicking away, he kept staring at me from his mat wondering & giving me those “Now what is this new thing your up to” kind of looks. More stories of Sherlock will follow in my newer posts. 🙂
I realised how much I missed blogging. My creative streak was fading away. My favourite way of talking to so many of you following my blog was dying out.. I had to bring it back to life! I’m a chatterbox & for someone of my chit chatting calibre, a work from home job was leaving me with so much left unsaid. I do keep blabbering to Sherlock who listens patiently for a bit & then shows me his ass & walks away.
I have been trying to get my hands on a part-time job which is interesting & creative. Sigh nothing of my interest came by. I do have spare time at times which can allow me to do a part-time job. That’s when I realised I should get back to blogging while I can. Even if they are simple everyday recipes. So many of my quick impromptu recipes were getting lost because I had forgotten to jot them down.
Lets move on before I forget that I need to write my recipe & not chat! This is a simple & everyday recipe you can try as an accompaniment for Roti’s or rice. Its a dry dish so I suggest you also prepare some dal/gravy to go along with it.
Ingredients: (Serves 2) Time Required: 25 mins
Raw Banana – 1 large, skin peeled roughly using a peeler. Cut the raw banana into quarter circles or in any way you wish.
Tip: Remember not to chop the banana well in advance. They get oxidised & begin to turn black as time passes by.
Note: I like to leave some green bits on the banana as it has lots of nutritional value.
Mustard seeds – 1/2 tsp
Cumin seeds – 1/4 tsp
Spit black gram – 1/2 tsp
Curry Leaves – 1 sprig, say about 10-12 leaves
Onion – 1 medium-sized, chopped
Tomatoes – 1 medium-sized, chopped
Garlic – 2-3 plump cloves, crushed roughly using a pestle
Green Chilli’s – 1, slit
Red chilli powder – 1/4 tsp, use more if you want to pep up the dish
Coriander powder – 1.5 tsp
Tumeric powder – 1/4 tsp
Garam Masala powder – 1/2 tsp (I used the Badshah garam masala powder)
Cooking Oil – 1 tbsp
Salt to taste
Heat oil in a kadai set at medium heat. Once the oil is hot add the mustard seeds & let them splutter. Next add the cumin seeds & let them splutter too. Now add the split black gram. Once the gram turns a light brown, add the slit green chilli & sauté it for a minute so that the spice from the chilli enters the oil. Throw in the curry leaves.
Chopped onions go in next. Once the onions turn translucent, add the turmeric, coriander & red chilli powder. Mix well. In a couple of minutes after adding the spice powders, add the tomatoes & sauté them for a minute or two. Throw in the crushed garlic bits & sauté for a minute. Now, add the garam masala powder & the chopped raw Banana pieces. Mix well so that the raw banana pieces get coated well with the onion-tomato mixture. Add salt to taste along with about 50 ml water, simmer, cover & cook till done.
Garnish with some additional curry leaves if you wish.
Serve hot as an accompaniment with hot steamed rice & dal or with Roti & dal.
If you like this recipe, then you may also like – Kale Koddel/ Raw plantain in a tangy coconut curry…, Peppery Raw plantain sabji…, The Versatile Aloo/Potato Bhaji – South Indian style, Easy Potato fry/ Aloo fry, Taro/Arbi/Alva Manda Masala Stir Fry etc.
Stir fry is a Chinese cooking method. It’s famous because you can just throw about anything in a wok and quickly come up with a yummy dish provided you have the right seasoning.. 🙂 .Most Indians love Chinese food. Chinese take-aways are really famous in most part of the world. I’m always up for some Chinese food and my friends will surely agree. 🙂 I have troubled them enough to come out with me and eat Chinese food. 🙂
It’s Indian Republic day tomorrow, i.e 26th January & coincidently the colours used to in the dish & the background match the colours of the Indian flag ..! I did not realise this till a friend pointed it out and asked if it was something that I prepared for the celebration. 🙂 Well, since its 25th January it also happens to be my dad’s birthday, this is for both the occasions. 🙂 Though the cake I prepared for his birthday is going to be updated on the blog soon.. 🙂
This recipe has hints of sweetness from the oyster sauce and a yummy peanut bits to bite. The spinach and spring onions add colour and their flavours as well.
Ingredients: (Serves 2) Preparation Time: 10 – 15 mins
Rice noodles/ Semiya / Sevaiyya – 75 gms, you can use wheat noodles too if it’s available
Onion – 1 large, finely chopped
Garlic cloves – 2, finely chopped
Ginger – 1 inch piece, finely chopped
Pink peanuts – a handful, dry roasted and crushed
Spinach – half a bunch, washed and chopped
Spring onions – 2, chopped with the bulbs – for garnishing
Dried red chilli’s – 2-3, crushed or torn roughly
Oyster sauce – 1 tsp (Vegetarians can use the vegetarian oyster sauce)
Rice vinegar – 1 tsp
Veg stock cube – 1
Cooking Oil – 2 tbsp
Salt to taste
Heat oil in a wok set to medium heat. Add the chopped ginger & garlic and sauté for a few seconds till the aroma spreads around. Do not let the garlic turn brown. Now add the onions and fry till they get translucent. Add the stock cube & some salt to fasten the onion frying process.
Add the dried red chilli’s and fry for a minute. Now add the vinegar and mix well. In a minute add the oyster sauce. This adds a nice sweet flavour to the noodles. Now add the rice noodles and mix well. If the noodles amounted to a cup then add about half a cup water (This should be enough to cook the noodles). Check salt and adjust.
Reduce the heat when the water beings to boil. Be around and keep tossing the noodles around. When the water has evaporated & the noodles cooked add the crushed peanuts along with the spinach, mix well. Turn off the heat once the spinach begins to lose life.
Garnish with some chopped spring onions.
Serve as a quick snack, any part of the day. Good to pack in lunch boxes as well.