Archive for May, 2011

Happy Birthday Ilango

For my birthday, my mom used to make gulab jamuns. I take it to office & give for everyone. Now it’s my turn to cook special food for my family on birthdays.

Happy Birthday My darling.. 🙂 I cooked 50 Samosas, 47 Fish cutlets & Mint-Coriander chutney for my husband to enjoy his birthday with a small party with his colleagues at office. It took 8 hrs to cook all these (4 hrs in the evening yesterday & 4 hrs early morning today). Ilango was also helping a lot in cutting vegetables for me. I am very happy that he could enjoy the day with his colleagues & they get something different to taste on this special day.

Ilango Birthday Party snacks

Ilango Birthday Party snacks

An UPDATE

The food items were finished within few minutes. Everybody liked it very much. They said, it was different & tasty :). Coriander chutney was spicy though.. 🙂

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Coriander-Mint Chutney

Mint lives gives a lot of good benefits to our body. Tender mint leaves can be eaten raw too. Mint water (mint leaves soaked in drinking water) is given in south indian temples & is also used at home. In olden south indian homes, you can find a small mint plant behind the house. Ladies worship this mint plant also like god. You come around the mint plant every day in the morning as part of prayer to god. Coming around the plant makes you to breath these mint smell.. and thus it freshnes the body. Though it is a custom that people follow, they have some health meaning behind.

Now that we have changed to apartments and modern living, the health benefits received by following customs as defined by our ancestors is almost lost. Alternatively, we can cook such good ingredients at home & eat it atleast once in a week to keep our body naturally healthy.

My mom cooks this coriander-mint chutney & mint chutney(separtely sometimes) at home. Only-mint chutney though healthier, is not very tasty. But with coriander the taste is completely different & even kids would like it. I love both of these chutneys from my mom. We take it with dosa, idli or even rice sometimes. I prepare coriander-mint chutney atleast once in a month. My husband & chellama like this coriander-mint chutney very much. Here is the recipe for everyone to enjoy.

Ingredients:

1. Coriander Leaves Fresh – wash it & cut it a little.

2. Mint Leaves Fresh – wash it & take only the leaves & cut it

3. Red Chillies / Green Chillies – quantity as per the spicyness required

4. Tamarind – a little.

5. Curry Leaves – a little or more. This also has health benefits.

6. Mustard Seeds

7. A Tablespoon of oil to fry

Mint leaves

Mint leaves

Coriander Leaves

Coriander Leaves

Cooking Procedure:

1. Heat the pan in medium heat. Add a tablespoon of oil. Once the oil is heated, add mustard seeds. Once they splutter, add curry leaves & red chillies.

Coriander-Mint Chutney Step 1

Step1

2. Add tamarind – a small pinch. I use tamarind paste 1/2 spoon or less.

Coriander-Mint Chutney Step 2

Step2

3. Add coriander leaves & mint leaves and mix it well in mixture.

Coriander-Mint Chutney State1

Curry leaves & chillies are fried well

Coriander-Mint Chutney Step 3

Add cut coriander leaves and fry it

Coriander leaves are mixed well

Coriander leaves have mixed well

4. Once the mixture smoothens, remove from heat & allow it to cool.

Coriander-Mint Chutney Step 4

Add mint leaves and mix it well.

5. Before you grind it in mixie, add required amount of salt & little bit of water. Add water as you grind based on the thickness you require.

Coriander-Mint Chutney Step 5

Allow the fried mixture to cool and then grind it into a smooth paste

Coriander-Mint Chutney Ready

Coriander-Mint Chutney Ready to serve

6. The grinded mixture can be refrigerated and used for upto 5 days.

Note: If you don’t wish the freshness to be lost, then don’t fry it long. Just until it smoothens. (a few minutes)

 

Vegetable Samosa

Samosa is the most common south indian snack. Almost available in every snack corner, it can fill up the stomach much faster than anything else. In India, when I return from office to home, I always buy a few samosa’s made fresh everyday afternoon in a snack corner close to my home. Even now, whenever I visit India, I make sure I taste samosa’s before I return back to Germany. Eating nice tasty food is also a reason for me to visit India 🙂

Now let me tell you how to make samosa.

Ingredients

For Pastry

All purpose flour – 1 cup

Salt to taste

1 tablespoon of oil

1 tablespoon of semolina (to give a crispy taste)

For Samosa Filling

Filling can be done in any way with any ingredient. The spices should be used as mentioned here to give authentic samosa taste & smell

1.Boiled Potatoes – this is the main ingredient.

Boiled Potatos

Boiled Potatos

Cut Boiled Potatos

Cut Boiled Potatos

2. Carrots, Beans, Peas – any or all. I have used carrots & peas

Cut Fresh Carrots

Cut Fresh Carrots

3. Onions – optional. I have used it though.

Vegetable Samosa - Onion, Chillies & curry leaves

Vegetable Samosa - Onion, Chillies & curry leaves

4. Green chillies – according to spicyness. Remember, we will also use red-chilli powder. So decide upon your need. Also, cut it into very tiny pieces, so that the eater will not feel the chilli.

5. Curry leaves – cut into pieces

6. Coriander leaves – for garnishing

7. Red-chilli powder – 1 spoon, Coriander powder – 2 spoons

8. Garam masala powder

9. Amchur powder – optional

10. Mustard Seeds, Oil to fry, Turmeric powder – a pinch

Cooking Procedure

For Samosa Cone

Mix all-purpose flour, salt, oil, semoline well & make a soft dough out of it. Keep it aside for a few mins before starting to make the cone.

Cone can be made in several ways. It can folded like a triange or multi-folded like zig-zag. I use the easy way. You can refer to http://www.indiacurry.com/appetizers/a004samofilling.htm for some method explanation.

I roll the dough in a round form. Cut it into 2 pieces. Turn a piece into a triangle. Stick the sides using water & fill it & close the top with water again.

Samosa Pastry - Step 1

Samosa Pastry - Step 1

Samosa Pastry - Step 2

Samosa Pastry - Step 2

Samosa Cone

Samosa Cone

For Samosa Filling

1. Heat oil in a pan. Decide the pan size based on your ingredients. Once the pan is heated, add oil & let mustard seeds splutter

2. Now add onions, green chillies & cut curry leaves. Keep stirring the onion and allow it to smoothen a bit.

3. Add fresh finely cut carrots. My carrots are fresh. so it would take longer time to cook. That’s why I added this first.

Vegetable Samosa Carrots frying

Vegetable Samosa Carrots frying

4. After the carrot smoothens, add peas. I used frozen peas. It does not require long cooking time.

Vegetable Samosa Peas & Carrots fried

Vegetable Samosa Peas & Carrots fried

5. After 2-3 minutes, add cut boiled potatos.

Vegetable Samosa filling is ready

Vegetable Samosa filling is ready

6. Add little water now & then so that the mixture is not burned. And keep the heat in medium

7. After mixing all the vegetables, add the spices now. First add turmeric powder, chilli powder, coriander powder and amchur powder.

8. Add salt to taste

9. After the raw smell from chilli powder & coriander powder is gone, you can do the final steps.

10. Add garam masala powder & mix it in the mixture well. Then garnish it with coriander leaves. Remove it from heat.

Vegetable Samosa - Final garnishing with coriander

Vegetable Samosa - Final garnishing with coriander

Making Samosa

Heat oil to fry in a large pan in medium heat. Once the oil is heated, fry the samosa’s. Serve it hot with chutney or ketchup.

Add the filling to samosa cone

Add the filling to samosa cone

Add the filling to samosa cone

Add the filling to samosa cone

Filled Samosa Cone

Filled Samosa Cone

Samosa is ready to be fried in oil

Samosa is ready to be fried in oil

Ilango Birthday Party snacks

Ilango Birthday Party snacks

OCI Part B Application Form in word format

I filled up the online application form for Overseas Citizenship of India (OCI) for my husband. The website says that we can save Part B and type the details. But there is no possibility to save Part B.

The space given was not enough to fill up all the details. Therefore, I prepared a word document which exactly looks like the same for Part B.

It is attached here. Anyone who needs it, can take it. OCI Part B Application Form