Masala Dabba

When I posted a pic of my masala dabba on my face book page people were asking me whats it all about well I said its project masala dabba...lol...good to see many folks at least had a good laugh. everybody is in search of a magic spice which could change our lives for good bad or ugly. adding a little bit of magic pepper and cumin from my project i present my masala dabba.

What you see in the pic is my grandmothers precious masala dabba I'm sure every meal that she prepared was magical...she was married in the year 1945 my grandpa was serving Indian Army (Madras Regiment) he was major and travelling was part of his job where ever he went my granny followed from Kashmir to kanyakumari so did the masala dabba oh by the way the masala dabba was her marriage gift from her mom. there were many sentiments attached to this box.

As valentine day is approaching i wanted to post a romantic journey a journey that never ended and still going strong. I've seen many people getting rid of old utensils and getting new stuff a complete makeover it can never happen at my home everything will remain as it is mom can never get over with all her vintage spoons and vessels sounds like a rant... :D

As per south indian  myth  as long as we have clean spices stored in a anjarai petti (masala dabba) the family will cherish well. in ancient days people made the masala dabba out of mango wood we had one which was very old but is broken and of no use as per customs if a girl gets married a masala dabba  is presented to the girl the meaning behind it was to keep the family together and happy. those days silver, brass, wood and copper were considered to bring good luck to family.

My vintage journey has a downside to it...takes a lot of effort to clean and make it shine its tough process to maintain brass and copper utensils and we use ground water the salt sediment dries on the vessels and gives it dark patches.

I used every possible cleaning agent to clean my glittery vintage masala dabba  the cleaning time...whole day...and used up 1/2 bottle pril, cif, tamarind, vim bar soap and pitambari first of all i soaked the whole dabba in hot water for 1/2 hour then cleaned it:D

My mom is going to pass this masala box to me as my marriage gift she says...:)

Finally I filled the compartments with spices in them every region in India have their own choice of spices to store in the masala dabba as south indians we prefer to store dried red chilies, channa dhal, split black gram dhal, cumin, mustard, fenugreek and black pepper corns. with all these spices in one place its very easy for tempering rasam sambar and other curries and vegetables...hope everyone enjoyed this post thanks for visiting...keep smiling...happy cooking...:)  

Do view my video on Masala Dabba...Enjoy...:)

Schezwan Chili Chicken

One of my friend from Tibet gave me this recipe. I like to have chilli chicken bit dry if  you dont like it dry fry then add extra tomato puree to get sauce. green chilies can be added if you like extra heat I have seen some people add green chilly paste to the chicken while frying and for the masala they add dried chili...alter as per your taste... 

For Marination:
1/2 Kilo Boneless Chicken
1 Egg
1 Tbsp Pepper Powder
1 Tbsp Ginger Garlic Paste
1 Tbsp Dark Soy
1/4 Tsp Ajinomoto (Optional)
1 Cube Chicken Stock
2 Tbsp Maida
2 Tbsp Corn Flour

For Masala:

1 Tbsp Chilli Sauce and Dark Soy

2 Tbsp Tomato Puree

1/2 Tsp Vinegar

Pinch Ajinomoto

20 Dried Red Chili

1 Medium Onion roughly chopped

2 Bell Pepper chopped into cubes

1 Chicken Stock Cube

Salt as per taste

Oil for frying and masala

First Step:

• Marinate the chicken with egg, pepper powder, chicken stock cube, dark soy, ginger garlic paste, ajinomoto, maida and corn flour. mix all the ingredients well into the chicken and allow to marinate upto 15 to 20 minutes.

Second Step:

• Heat a wok on medium flame with oil for frying.
• Mix the marinated chicken well before frying.
• Add the marinated chicken cubes to hot oil and fry till golden brown drain the oil and reserve in a plate. 

Third Step:

• Break the dried chilies.
• Heat a wok with 2 tsp oil fry the dried chili and onion till transparent.
• Add the chopped bell pepper and fry for a minute.
• Add tomato puree, chili sauce, vinegar, ajinomoto, dark soy and chicken cube fry and allow the bell pepper to soften a bit.
• Add the fried chicken to the masala and fry will till combined. Garnish with spring onion serve hot for fried rice or hakka noodles...Enjoy...:)

 Do enjoy my video recipe demo in detail...:)

Hakka Noodles Recipe

There has been a lot of requests on my youtube account to prepare hakka noodles...must admit I love it a lot too...Since the noodle is made out of wheat it has good taste and texture...

mung bean sprouts can be added instead of fresh french beans we can also add roasted and shredded pork, chicken and lamb meat can also be added to this recipe...what i personally like is thin strips of egg omlet.

Ingredients:

Mixed Vegetables of your choice I've used 3 Carrots, Fist full French beans, 2 Bell pepper, Small Cabbage, Carrots and Fist full Spring onion.

1 Large Onion roughly chopped

5-6 Green Chilies finely chopped

1Tbsp Dark soy

1Tbsp Chili Sauce

1/2 Tsp Vinegar 

1/4 Tsp MSG(Ajinomoto) optional

1Tbsp Chinese 5 Spice Powder

1Tbsp Ginger Garlic Paste

2-3 Packets Hakka Noodles

Oil 

Salt to taste

Vegetable Masala:

• Chop all the vegetables and set aside before preparing the masala.
• On  a medium flame heat a heavy bottom wok or a pan I prefer using my pressure cooker base add 3 tbsp oil  fry the ginger garlic paste till the raw flavor has gone.
• Add the onion and fry till transparent.
• Add all the vegetables leaving the spring onions out fry for 2 minutes add the chili sauce, vinegar, 5spice powder, MSG and salt with 1/3 cup water stir cover and allow the veg to cook on low flame till well done.
• Once the veggies are done add dark soy and spring onion fry a bit.
• This veg masala can be prepared in bulk and stored in the freezer I normally prefer preparing in bulk and storing it away for 2 uses its best when ever I have friends over i just cook noodles and mix the veg. 

Prepare the noodles

 

• Boil enough water to cook noodles in a heavy bottom pot with 1 tsp salt and 2 tsp oil the water must be at rolling boil point add the noodles to the water and allow to cook the noodles should not cook all the way through it should still have that bite.
• Once the noodles are done drain the hot water using a colander and run cold water over the noodles this will stop the noodles from cooking all the way through.Mix the veg masala and noodles garnish  with coriander if you like serve hot with corn chilly and schezwan style chilli chicken...Enjoy...:)

Do view my video demo in English subscribe to me on YouTube channel viduoo9 for more videos...:) 

Baby Corn Chilli

This recipe was forwarded to me by Ajay from Assam. I tried this recipe last week and liked it so much prepared it again had to post it asap this is bit dry version compared to the original recipe and i have avoided adding sugar to the recipe since i have diabetic parents at home.

Ingredients:
150 Grams Baby Corn
1/4 Tsp Ginger Garlic paste
2 Bell Peppers
1 Onion
6-8 Chilies
1/2 Bunch Spring Onion
2 Tbsp All Purpose Flour
1 + 1 Tbsp Corn Flour
2 Tbsp Tomato Ketchup
1/4 Tsp Pepper Powder
1 Tbsp Dark Soy
1 Tbsp White Vinegar
1 Tsp Ajinomoto (MSG) Optional
Oil for frying
Salt to taste

• Cut the baby corn in half then into quarter chop them in 1 inch strips  as shown  in the pic.

• Chop the bell peppers into 1 inch strips.
• Finely chop spring onions.
• Chop onions into 1 inch pieces 

Method: 

• Boil 2 to 3 cups of water in a pot add a pinch of salt add the corn to the boiling water and blanch for 5 to 10 mins.

• Drain the water and set the corn aside.
• In a bowl  add the 1 tbsp corn flour and 2 tbsp maida add pepper powder, ginger and garlic paste, salt and water mix well add water and prepare a thick flowing batter.
• Add the corn to the batter mix well allow to marinate in the batter for 10 to 15 min.
• Heat oil in a wok fry the corn till light golden color drain the oil and reserve in a bowl.
• Heat a pan or wok add 2 tbsp oil  fry the onion and chilies till transparent add the bell peppers and fry for a minute.
• Add the soy, ketchup, vinegar and msg with 1/2 cup water cover and allow the bell pepper to cook.
• Mix 1 tbsp of corn flour in 1/2 cup water and set aside.
• Add the corn flour mixture to the vegetable once cooked add salt as per taste add the fried baby corn to the veg mixture and mix well add the spring onion allow the corn and spring onion to combine and cook a bit. Garnish with spring onion...Serve Hot with noodles or any fried rice...Enjoy...:)

Do view my video demo in English...Enjoy...:)

Keema Mattar Maggi Noodles

All of us at home enjoy keema muttar with roti. I thought why not combine keema muttar with maggi noodles and ultimately ended up preparing a yummy batch of noodles...

Ingredients:
2 Packets Maggi Noodles
1 Cup Lamb Mince or chicken
1/2 Cup Green Peas
1 1/2 Onion roughly chopped
1 Tbsp Ginger Garlic Paste
6-8 Green Chilly  finely chopped
1 Tbsp Chilly Powder (optional)
1 Tbsp Garam Masala (optional)
1 1/2 to 2 Cups Water
2 Tbsp Ghee
1 Tbsp Oil
Salt to taste

For Garnish:1/2 Lime juice, Mint and coriander (finely chopped)

Method:

• On medium heat...place a heavy bottom wok add ghee and oil.
• Add the ginger and garlic paste and fry till there is no raw flavor.
• Add onion and fry till light pink add the mince meat and fry till moisture separates from the meat.
• Add green chilies, chilly powder, maggi masala provided inside the noodle packet and garam masala  fry till oil separates to the sides.
• Add salt, peas and water cover and allow the meat to cook till well done.
• Add the noodles to the meat gravy cover and cook for 2 minutes mix the meat and noodles till well combined add mint and coriander top with lime juice and serve hot...with onion and lime wedges...Enjoy...:)

You may add vegetables of your choice to the noodles...if you like the soupy consistency add 2 1/2 cups chicken broth to cook the meat instead of adding  water.

  

Video Recipe in English...:)

Anjou pear (My Favorite)

My Favorite

Anjou pear comes in two colors, red and green. It bruises easily. Anjou pear has a creamy and soft flesh. It is sweet though a bit tart sometimes.
One medium Anjou pear has 100 grams of calories, 25 % grams of carbohydrates, 10 % of vitamin C, 4% of fiber, 2% each of calcium and iron.
Read more: http://healthmad.com/nutrition/the-beautiful-colors-of-pears/#ixzz1ji7B9BOR

Masala Puri Chaat

By 4pm in Bangalore you can find local pani puri stands buzzing with people just to savor masala puri its an excellent snack at very affordable price.  My aunt being in the food industry gave me her recipe for masala puri. Its very tasty and spicy bet all gravy lovers will enjoy this...there is a lot of preparation to do prior i would suggest to prepare the gravy masala  day ahead and refrigerate it really tastes good the next day

Ingredients For Masala Gravy:
1 Cup Cooked Pigeon Peas
or Fresh cooked green peas can be substituted.
1 Tbsp Ginger Garlic Paste

1 Tbsp Desicated Coconut
2 Strands Javitri(mace)
1 Inch Stick Cinnamon
2 Pinch Nut Meg
2 Cardamom
2-3 Cloves
Small Piece Marati Moggu

1/4 Tsp Pepper Power
1/2 Tsp Turmeric and Chat Masala
A pinch Cumin and Carom Powder
1 Tbsp Chili Powder

Method:

• Dry roast the whole spices and coconut to light pink color.
• Add the dry roasted spices and cooked dal to a mixer jar and grind to a smooth paste.
• Add 1 to 1 1/2 cups water to liquidize the dal mixture.

•  Strain the dal using a sieve. 

•  Transfer the dal to a heavy bottom pot and bring to a boil add salt and the dry masala chili powder, pepper powder, chat masala, turmeric, carom powder and cumin powder stir well and reduce a bit 

• Once the gravy is done prepare the masala puri right away.

Ingredients to prepare masala puri:

Store bought Puri

1 Boiled Potato (Crumbled)

1 Cup Boiled Green Peas 

Tamarind Chutney Please Click here for recipe

Mint ChutneyClick Here for recipe

2 Large Onions (Finely Chopped)

2 Tomatoes (d seeded and chopped into small cubes)

Store bought Kara Sev

Masala Gravy

Method:

• In a plate crumble 8 to 10 puri add the peas.
• Ladle the gravy over the peas.
• Add the boiled potatoes over the gravy.
• Add tomatoes and  add mint and tamarind chutney over the tomatoes.
• Add chopped onions and garnish with kara sev serve hot...Enjoy...:)

Do view my demo video and try it yourself...:)

Pani Puri

 My Favorite...:)


Ingredients:
Store bought Puri
1/2 Cup Boiled Green Peas
1 Potato Boiled
1 Chopped Onion

For Pani:
2-4 Tbsp Tamrind Chutney PleaseClick here for recipe
2-3 Tbsp Mint Chutney PleaseClick here for recipe
1 Tsp Chat Masala
1 Tsp Cumin Powder
3-4 Cups Cold Water

Prepare Pani:

• In a large bowl add water mix the tamarind and mint chutney as per your taste add salt and stir well add the chat masala and cumin powder mix well and chill.
• Even jaljeera powder can be added to the pani...then leave out the cumin powder.

Method:

• Mix the onion potato and peas reserve in a bowl.
• Make Cavity in the puri and fill the potato and peas serve the pani in a bowl. Serve immediately...Enjoy...:)

Recipe Video in English...:)

Dahi Puri

 Dahi Puri is something that I enjoy during summer its very simple to assemble.

Ingredients:
Store bought Puri and Kara Sev
1 Cup Yogurt
Mint Chutney PleaseClick here For Recipe
2 Medium Size Boiled Potatoes
1 Tsp Chilly Powder, Chat Masala and Cumin Powder

Method: 

• Using a balloon whisk whip the yogurt with a bit of salt.
• Crumble the potato.
• Make a cavity in the puri and fill the potato top with mint chutney and fill the cavity with yogurt sprinkle the chili powder cumin powder and chat masala top with sev and serve immediately...Enjoy  

Recipe In English...:)

Mint Chutney for chaats or kababs

This is a very simple mint chutney which can be prepared in no time we can preserve this in the refrigerator for upto a weeks time good for chaats and great dip for kababs and other snacks.

Ingredients:

1 Bunch Mint leafs

1/2 Bunch Coriander leafs

1 Tsp Cumin Powder

5 Cloves Garlic

12 Green Chilies

Salt to taste

Lime juice is optional

• Wash the mint and coriander atleast 3 to 4 times.
• In a mixer jar add the mint coriander, chilies, garlic, cumin power and salt and grind to a smooth paste add water if needed.
• Best served fresh for kababs and chaats.

Video Recipe In english...:)

  

Mint was also often used as an air freshener and was placed in the rooms of houses, synagogues and temples to clear and freshen the air and rid the smell of unpleasant odours from the room. The Greeks and the Romans used mint as a perfume and a bath scent, as well as using it in medicine and in cooking.

Mint contains a number of vitamins and minerals, which are vital to maintain a healthy body. Mint is rich in Vitamins A and C and also contains smaller amounts of Vitamin B2. Vitamin C is an important antioxidant and may help to decrease the risk of certain cancers such as colon and rectal cancer. Although mint may be consumed in small quantities, the vital nutrients obtained are still beneficial to one's health.

Mint also contains a wide range of essential minerals such as manganese, copper, iron, potassium and calcium.

Mint is also said and in many cases proven to:

Relieve symptoms of indigestion, heartburn and irritable bowel syndrome by relaxing the muscles in and around the intestine.

Act as a powerful antioxidant, protecting the body against the formation of cancerous cells.

Inhibit the growth of many different types of bacteria and fungus.

Ease and unblock the breathing and respiratory passages and airways.

Relieves the symptoms of colds and flu.

Mint can help with nasal allergies.

It can relieve congestion, head colds and headaches.

Act as a mild sedative and has calming properties.

Relieve minor aches and pains such as muscle cramps and sprains.

Combat bad breath.

Provides a cooling sensation to the skin and can help to treat minor burns, itching and skin irritations.

Mint is a very good cleanser for the blood.

Mint tea can help clear up skin disorders such as acne.

Tamarind Chutney

This is my version of tamrind chutney normally I prepare in bulk and preserve for 3 to 4 weeks best chutney to preserve...its best to prepare this chutney ahead of time...this chutney is not only used for chats I sometimes use this for seasoning few recipes you will get to see in my upcoming blogs and videos...:)

Ingredients:
Tamrind Lemon Size
1 1/2 Tbsp Chilly Powder
1 Tsp Carom seed/Ajwain Powder
1 Tsp Chat Masala
5-6 Dry Dates
Jaggery double the amount of tamarind
1 cup water
Salt as per taste

• In a microwave safe bowl add water, dates, tamarind and salt microwave for 2minutes.

• To the cooked tamarind add jaggery and allow to soak in warn water for 10 minutes.

• Remove the seeds from tamarind and dates add  the tamarind and dates to a mixerjar and grind to a smooth paste.
• Mix the smooth paste to the tamarind water and sieve the mixture.

• Heat a wok and transfer the mixture to the wok allow the mixture to boil on a low flame.
• Add the dry ingredients chilly powder, carom seed powder and chat masala  to the tamarind once it starts to boil allow to reduce a bit.
• Allow the mixture to cool before storing  in a tight container.

Video recipe in english ...:)