Posts filed under 'Simple Sauces'
Wholesome noodles with a whole lot of choices for flavors
Noodles can be quiet tricky in being a family pleaser as they tend to have a redundant taste over and over again. Here is a recipe idea with several choices for each layer of flavor and nutrition while making noodles. This post is published in an attempt to get MTS readers to go on for a long while before you run out choices for crowd pleasers. All permutations and combination mentioned in this post make for wholesome meals with adequate protein + vegetables + good carbohydrates.
Cold noodles
Kind of food: Appetizer/ Main course
How long: 20 min
Makes: Serves 4 adults
Pot & Pans: One large pan and wok or two pans
Ingredients
1 Tbsp cooking oil
Choices in noodle – rice sticks, rice noodles, egg noodles, whole wheat spaghetti, angel hair pasta, ramen noodles
Choices in veggie combination
A total of 2 cups of a combination any of the following vegetables
1/2 cup finely chopped onions (scallions for cold noodles)
1/2 cup chopped tomatoes
1/2 cup chopped red bell peppers (or other colored peppers)
1/2 cup chopped matchstick carrots (available pre-cut in the produce section)
1/2 cup shredded cabbage (green or purple or napa)
1/2 cup thawed green peas/mushrooms/ water chestnuts/babycorn
Choice of protein – 1 /2 lb seafood or chicken (sliced thin) or 1/2 lb tofu or 4 eggs (boiled and cut into wedges or scrambled) or 2 cups bean sprouts
Choice of sauce -
1. Microwave 3 Tbsp peanut butter, 1/4 cup soy sauce , 2 Tbsp rice vinegar (or any other vinegar) , 2 tsp chili garlic sauce and 2 tsp brown sugar. Add stock to get desired consistency.
Or 2. Microwave 3 Tbsp peanut butter, 1/4 cup coconut milk, 2Tbsp soy sauce , 1 tsp chili garlic sauce and 2 tsp brown sugar. Add stock to get desired consistency.
Or 3. Microwave 3 Tbsp Soy sauce, 2 Tbsp bean paste, 1 tsp fish sauce, 2 tsp rice wine vinegar, 1 tsp chili garlic paste. Add stock to get desired consistency.
Or 4. Microwave 3 Tbsp Tomato ketchup, 1/4 cup soy sauce , 2 Tbsp rice vinegar (or any other vinegar) , 2 tsp chili garlic sauce and 2 tsp brown sugar. Add stock to get desired consistency.
Or 5. Microwave 3 Tbsp Hoisin sauce, 1/4 cup soy sauce , 2 Tbsp rice vinegar (or any other vinegar) , 2 tsp chili garlic sauce and 2 tsp brown sugar. Add stock to get desired consistency.
Note: The need to microwave the sauces is to make sure all the ingredients mix thoroughly. So warm up the ingredients for the sauce for a few seconds and do not boil the sauce.
Choice of herbs- 1/4 cup fine chopped cilantro or mint or basil (optional)
Additional flavors – 2 Tbsp ginger and garlic chopped fine + optional- 1 tsp green chili (Thai or Anaheim) chopped fine
Warm noodles
How to make:
Prepare the noodles as per package directions and drain completely. Note: Some noodles like rice sticks just need to be soaked in hot water, so make sure to follow packet directions.
While the noodles are getting done chop and dice vegetables, meat and herbs. If using chicken, tofu or seafood stir fry these with 1 Tbsp of soy sauce and chilli garlic sauce until cooked in a hot pan/wok with 1 tsp oil.
For warm noodles: Remove the chicken, tofu or seafood from the pan and add the veggie mixture, ginger, garlic and green chili (if used) and continue to stir fry on high heat for 2- 4 minutes. Add the sauce of your choice. Toss in the noodles. Stir fry for a couple more minutes while tossing in the protein choice. Take it off the heat, and mix in the chopped herb (cilantro or mint or basil)
For cold noodles: To the drained noodles add 1 tsp of vegetable oil to prevent it from clumping. Warm up one tsp of hot oil and cook the ginger, garlic and green chili. Add this to the sauce of your choice and garnish it with the herb of your choice (cilantro or mint or basil). Serve the noodle on a platter and spread the veggie mixture and then the cooked protein mixture on top as two layers. Serve the sauce on the side.
Make it Fast, Fun, and Facile! – Sri
Tip,tricks and alternatives
Children love the idea of noodles, so varying the flavor and texture of noodles (and the choice of the noodle itself) will help win many a meal time battles 
. Also, cold noodles are perfect for road trips and for picnics.
1 comment April 12, 2009
From the chef’s pantry – Episode 1 (Chettinad Cuisine)`
MTS was very fortunate to experience the culinary delights whipped up by Sue chef Kumar and assistant chef Senthil at the Temple bay beach resort in Chennai, India. An interesting interview with these chefs provided for various tips, recipes and tricks of the trade secrets to whip up efficient North Indian, South Indian, Chettinnad and Indo-Chinese recipes. This four week series is sure to be a delight for MTS readers.
(L-R) Sue Chef Mr. Kumar and Chef Mr. Senthil
From the chef’s pantry – Episode 1
Chettinad cuisine – from the heart of Karaikudi (Tamilnadu) to readers across the world
The ever glamorous, aromatic spicy food from the south parts of Tamilnadu, India is an element of mystery to many home cooks. MTS aims to bring out the secrets involved in creating wonderful Chettinad curries through this post. Both Sue chef Kumar and chef Senthil at Temple Bay resorts, acknowledged that the secret to a good Chettinad curry lies in the making of the Chettinad masala. The mercantile contacts with Burma (and the far east) combined with the natural availability of spices in this otherwise dry region of India probably gave birth to this flavorful cuisine. Chef Kumar insisted that this masala be cooked in the lowest heat setting possible which would allow the spices to roast adequately without getting burnt. Well, the science behind this art is simple. Most aromatic spices (such as the ones used in this recipe) have fat soluble essential oils that can be extracted in high heat. So when these spices are roasted slowly with coconut oil (which has high boiling point and density (heavy)) the aromatic oils from the spices ooze out and dissolve in the coconut oil due to their solubility in fat. The coconut oil is now flavored with the aroma of a mixture of various spices. This aroma is imparted to all the veggies and/or meat cooked in it. The patience required for this recipe sure fetches great results. Once the masala is done it can be stored in the refrigerator for up to 3 days. MTS has provided its readers tips on bulk preparation of this classical Chettinad masala. After all, mealtime success is all about efficiency.
Chettinadu masala:
List of ingredients and procedure credits: Chefs at Temple bay
Proportions by MTS
1 tsp coconut oil*
1/3 cup grated coconut*
2 Nos red chili peppers*
1 Tbsp coriander seeds*
½” piece ginger (crushed to pieces using mortar or blender)
2 pods garlic (crushed to pieces using mortar or blender)
1” piece cinnamon*
1 green cardamom*
12 nos. cloves*
1″ kalpasi* (also known as Black Stone Flower or Dagad Phool)
½ of star anise *
1 Tbsp fennel seeds*
2 Tbsp black pepper corns
1 bay leaf*
1/2 nutmeg*(also called as mace or javithri)
1 marathi moggu*
1 Tbsp cumin seeds *
1 sprig curry leaves*
* Spices are available in Indian grocery stores
How to make: Roast all the above mentioned ingredients in extreme low heat with coconut oil for 15 minutes and grind to a fine paste with just enough water.
MTS tip to make a big batch of Chettinad masala:
Avoid the coconut, ginger and garlic and roast just the spices and grind it to a fine powder. This powder can be stored airtight in the freezer. At the time of usage saute coconut, ginger and garlic in 1/2 tsp of coconut oil, grind and add it to the ground chettinad masala powder. Use the same ratios mentioned above for bulk preparation.
MTS recipe for chicken chettinad (chettinad fish curry/ vegeterian chettinad potato masala):
2 Tbsp gingelly oil (seasame oil)
2 cups finely chopped scallions or red onions
2 green chillies slit in the center but not cut into halves
1.5 cups freshly ground tomatoes
2 Tbsp finely chopped garlic
1 sprig curry leaves (leaves removed)
1 tsp turmeric powder
2 tsp chilly powder
3 tsp corriander powder
1 Lb chicken or fish or potato
1 cup water
How to make:
Warm up the gingelly oil in medium low heat. Once the oil is warm add onions and a pinch of salt (to fasten the cooking process). Once the onions are translucent add garlic, curry leaves and green chillies. Cook this for 1-2 minutes until the garlic is cooked. Then add the tomatoes, chilly powder, salt, coriander powder and turmeric powder. Cook this mixture until the tomatoes are cooked and oil begins to ooze from the sides. Now add the chicken or fish or potatoes. When the chicken or fish or potatoes are half cooked add the ground Chettinad masala. Check and adjust for salt. Add 1 cup of water to get a gravy and simmer for 10 minutes until the chicken or fish or potatoes are cooked.
Note: Add the Chettinad masala little by little and check for spice. Remember you can always add more, removing spice would be impossible.
Make it Fast, Fun, and Facile! – Sri
4 comments March 16, 2009
Mango Shrikand
This is a recipe one can never go wrong with and can be done without a stove. So all dorm dwellers can cheer to that . This easy sweet dish hails from the western part of India and can also serve as an accompaniment to puris (fried bread), a sweet spread for a sandwiches or a wraps, a dip for fruits or a medium to blend fruit for a fruit salad. Shrikand can be made plain or with mango puree. When Shrikand is made with mangoes it is called “Aamkahnd” meaning Mango Shrikand.
Kind of Food: Desert / Side dish / Snack
How long: 5 minutes
Makes: 2 cups
Pots & Pans: Can opener, cloth to sieve such a cheese cloth (or muslin)*, strainer,
Ingredients
1 cup of Greek yogurt (or) 3 cups of plain yogurt
1.5 cups of mango puree (available in Indian/Asian grocery stores)
10 strands of Saffron
1/4 tsp of Cardamom powder
2 Tbs of Sugar
How to make
Strain Greek yogurt through a muslin (or cheese) cloth through placed on a strainer or collander for 15 minutes. Extract saffron essence. Mix the strained yogurt with mango puree and blend thoroughly. Mix in saffron extract, cardamom powder and sugar until all these are completely incorporated in the mixture.
Make it Fast, Fun, and Facile! – Sri
Catering to the adult palate
You could adjust the quantity of sugar or substitute it with sweetener.
Tips, tricks & alternatives
Shrikand can also be made without mangoes. To make plain Shrikand, follow the above procedure and instead of mangoes add powdered almonds (1/2 a cup of powdered almond for every cup of hung yogurt). You will need to add more sugar for plain Shrikand (approximately 1/2 cup – 2/3 cup for every cup of strained yogurt).
Plain Shrikand is best garnished with chopped nuts while mango shrikand is best garnished with the saffron threads. But these are personal preferences and may vary from one person to another.
Serving Ideas
Just by itself or a side dish.
Children love the idea of dipping and eating, so it serves as a good accompaniment for breads (rotis or puris).
It also work fine to mix cereal into it just like with flavored yogurt.
If you ever wonder your meal is not complete with a sweet dish, then this is a quick and easy dish.
Add comment November 4, 2008
Easy dipping sauces
Here are some easy dipping sauce ideas with ingredients that are mostly available in the pantry/refrigerator. These recipes are intentionally left without including the quantity of ingredients. Play with the ingredients, kick it up a notch for a spicy sauce or play safe for the kiddos by reducing the spicy ingredients mentioned here.
1. Nutty Asian sauce
Microwave peanut butter, soy sauce , rice vinegar (or any other vinegar) , chili garlic sauce and brown sugar. Add water to get desired consistency.
2. Sweet chilli sauce
Microwave any fruit jelly with chili garlic sauce and then add water to get desired consistency. Garnish with fine chopped herbs.
3. Ranch guac
Mix ranch sauce with guacamole for a creamy guacamole. You could spice it up with fine chopped green chilly.
4.Creamy Asian sauce
Microwave peanut butter, coconut milk, soy sauce , chili garlic sauce and brown sugar. Add water to get desired consistency.
5. Creamy cilantro/mint sauce
Mix home made or store bought cilantro chutney or mint chutney with well beaten yogurt. Sprinkle a little chat masala and cumin powder.
6. Spicing up good old ketchup
You could spice up ketchup by boiling it for a few minutes with your favorite garam masala or curry powder and chilly powder.
7. Easy queso (cheesy)
Microwave cheddar cheese with store bought salsa. You could add a pinch of cumin powder, a pinch of chili powder to kick it up a notch.
8. Roasted bell pepper balsamic vinaigrette / Sun dried tomato vinaigrette
Mix fine chopped roasted pepper or fine chopped sun dried tomato with balsamic vinegar, pepper, a pinch of salt and whisk in extra virgin olive oil.
9. Reduced balsamic vinaigrette
Boil on low heat vinegar with chili powder and roasted garlic. This vinaigrette should be used sparingly as it is reduced and will be very potent. Use it as a salad dressing or on bread for sandwiches.
10. Pesto mayo
Mix any pesto (basil/cilantro/mint/parsley) – be it store bought or homemade with mayo or thick yogurt for a quick sandwich/wrap spread.
11. Sweet Asian sauce
Microwave orange marmalade with soy sauce, chili garlic sauce, few drops of water and then add water to get desired consistency. Garnish with fine chopped scallions.
Make it Fast, Fun, and Facile! – Sri
3 comments July 25, 2008
