Perfect Brown rice

I say perfect because the result is fluffy, perfectly cooked rice. Not watery or too dry..
I use basmati brown rice.

1 tablespoon olive oil
1 1/2 cups short or long-grain brown rice
2 1/2 cups boiling water
3/4 teaspoon salt
1. In a pressure cooker, heat the oil over medium-high heat. Add the rice and cook, stirring frequently, for 2 minutes or until lightly browned.

2. Turn off the heat and stir in the boiling water and salt (watch out for sputtering oil). Cover, lock the lid in place, and turn the burner to high. Bring the pot to high pressure.

3. Adjust the heat to maintain high pressure and cook for 15 minutes. Turn off the heat and let the pressure drop on its own while the rice steams for another 5 to 10 minutes. Reduce any remaining pressure with a quick release method under a cold tap.

4. Remove the lid, tilting it away from you to allow any excess steam to escape. If the rice is not sufficiently cooked, stir in a few tablespoons of boiling water. Replace the lid without locking it. Simmer over very low heat for another 1 to 2 minutes or until done. Fluff the rice with a fork before serving.

Adapted from''Cooking Under Pressure"

tomato pickle

Some may call it chutney too. This lasts a long time on shelf. Another recipe of mom's.

6 big tomatoes ripened
rai - 2 serving spoons
methi 1 big tbs
1 spoon chana daal
garlic cloves - 5-6 cut in long pieces
Red chillie powder
vegetable oil - 1 big serving spoon

wash and dry tomatoes well. cut them into pieces. cook them to dry out some water. Cook them until thick.
roast rai and methi and grind them coarse.
for Tadka add chana daal, garlic and red chillie powder. put off the gas and Add dry spices. Add the cooked tomatoes and salt to taste. store when cooled.

Green chillie achaar

This is so yummy and quick to make. When mom came to visit in summer of 2007, she made it.

Wash thick green/red chillies and dry them nicely. Thick green chillies work best but you can use regular green chillies you get at indian stores. Don't use Jalapeno peppers, they are too hot. that is unless you love fire in your mouth!!

adarak garlic paste - 2 tbs each
methi 1 spoon
rai (mustard seeds) - 3-4 spoons
saunf (fennel seeds)- 2 spoons
roast methi and rai and saunf and grind them

put some vegetable oil in skillet and roast garlic ginger paste, add tamarind paste 1 tsp and 1/2 cup vinegar. add salt and sugar(jaggery) to taste. Add chillies. Now add grinded masala. let it cook for 2-3 minutes and cool it before putting in container.

Family recipe: Black forest cake

oh yeah, we have a family recipe! Mom used to bake this yummy black forest cake. The recipe was sitting in a folder on my laptop so thought to share it here.

ek cup maida (refined white flour)
coco powder andaz se maybe 2 tablespoons (love how mom said andaaz se so including the original version here)
1 cup sugar
1/2 cup butter
1 egg
1/2 cup curd
little milk (if needed)
baking powder 1 tsp
khane valla soda - 1/4 tea spoon

add all ingredients and beat. Bake for 35-40 mins.

Marinated tandoori chicken

I have made chicken in overn so many times but never put it on paper with measurments. Recently one of my friend asked for the recipe. It took me some time to visualize the ingredients and write the measurements. There are two recipes. The first one is elaborate but with nice flavour. The second one turns out good too. I haven't tested this recipe in the kitchen yet with exactly the measurements given. But I will give it a try and maybe tweak it here.

First recipe:

Ø 3-pound chicken – its usually 12-14 pieces (drumsticks and thighs with bones)

Ø 1/2 cup plain yogurt

Ø Juice of 1 fresh lemon juice

Ø 1 tablespoon minced garlic (usually 5 cloves of garlic, or use 2 teaspoons of garlic paste)

Ø 1 tablespoon crushed ginger root (or use 1 teaspoon of ginger paste)

Ø 1 tablespoon ground cumin (zeera roasted and then ground)

Ø 2 teaspoon ground coriander

Ø 1 teaspoon of kashmiri red chili powder (you can substitute with 1 heaped teaspoon of tandoori masala powder)

Ø 2 teaspoon red chili powder (leveled teaspoons not heaped)

Ø 2 teaspoons red chili flakes

Ø 1 teaspoon turmeric powder

Ø 2 teaspoons salt, or to taste

Ø 4 tablespoons vegetable oil

Ø Fresh coriander chopped – about ½ cup (optional)

Marinate the chicken thighs and drumsticks for a few hours or overnight. I usually marinate in a bowl or a large ziplock bag and keep in fridge.

Cooking:

Line an oven tray with foil and place the marinated chicken pieces on it. Put the oven on Broil and keep the tray on second shelf. Cook for about 15-20 mins on one side (please keep checking, you may have to move the tray down one shelf if chicken is burning and over is too hot). Now turn the chicken and cook another 7-10 mins. This is an approximate time.

There is another quick recipe that I have tried some time back. It uses store brought tandoori masala (kissan or some other brand).

Ø Chicken: thighs and Drum sticks (about 8-9 pieces)

Ø 1/4 cup yoghurt

Ø 1 tablespoon ginger garlic paste (or use fresh)

Ø 2 tablespoon tandoori chicken masala

Ø Fresh coriander chopped

Ø 1 heaped teaspoon salt

Ø 1 tablespoon vegetable oil

Ø ¼ teaspoon red chilly powder

Cooking directions: same as above.

Kheer

I had sent kheer recipe to my brother sometime in 2008. He lost the recipe and asked me again. I somehow found an old email that had the recipe in it. Here it is:

I haven't made kheer in a while. Might pickup some milk on the way home and make some tomorrow. Teh recipe would be tested as well.

Kheer recipe: I have cups measure so you may want to measure the milk with cups/or katori or small bowl. Usually for 1 litre milk we need 1/2 cup rice.

1/2 cup rice
6 cup. milk
4 cardamon pods (grind them)
1 cup. sugar
1/2 cup slivered blanched almonds
2 tablesppon cashews chopped
(Also need these that are to be added later: 1 can evaporated milk (or condensed milk, add a bit less sugar then), 2 tablespoons raisins)


Put all of these in a thick bottom pan (except raisins and evap milk) I think 3 packets milk is 4 litres so u may need about 2 cups of rice. Adjust the sugar and nuts accordingly. Put it on medium heat. Watch that once the milk starts boiling simmer it.

Check rice after abt 20 mins. If almost plump, add 1 can of evaporated milk (or condensed milk is ok too). And after about 45 mins it should be almost ready. Add raisins. About 1/2 cup for 2 liters milk.

Asparagus?

Continuing my recently acquired habit of experimenting with vegetables I've never eaten(or cooked) in my life, I brought some Asparagus from Mail Pail, and yet again bugged my sister for recipes.

Question: I brought some asparagus today from farmers market. do you know any recipes where I could use it?

Answer: Just steam for 3-4 mins or put 1 tsp oil/ butter and stir fry in it.
You can chop and put it in omellette too... Just take off the tough ends (abt 3 inches) before cooking.