Hi everyone I have a dash and run post today before my op tomorrow so I wont blabber much (maybe just a little). I had a few requests for the tari/surwa (gravy) version of my corned mutton curry so here it is, enjoy!😊
Aww! ok just a short story then..I cant resist. Last week we had a fire drill at work and we all had to evacuate our building and assemble at a designated spot. My manager and my manager’s manager (I just had to say it the Desi way hehe) we were all gathered waiting around with a few other colleagues to hear instructions from the fire warden to head back to our building. I happened to notice a few ladies walk right past through us to go upstairs into a building. Few ladies were also coming down the stairs looking flushed and glowy.
Curiousity got the best of me and I had to find out where they were heading. I looked up and read the sign. We were standing right in front of a beauty parlour so aptly named “BrazillianBeauty”. Trust me to speak my thought out aloud and say “well, guess we all know who is coming down after a Brazillian”. Of course I was’nt embarassed then (because this is just me I come up and say totally ridiculous things at times) but I must have embarassed everyone else standing there. It clicked to me a few minutes later what I had said and only then I wished the ground would split open and swallow me up😳. Lesson learned – keep my thoughts to myself (I can only try so no promises😉).
4 Medium Sized Potatoes
1 326g Canned Corned Mutton (I have used Salisbury brand)
3-6 Curry Leaves
2-4 Garlic Cloves
1 Inch Piece Ginger
1/2 Tspn Tumeric Powder
1 Tspn Garam Masala
1 Tspn Kashmiri Chilli Powder (optional)
Pinch Of Mustard, Cumin And Fenugreek Seeds
Salt To Taste
2 Tbspn Oil
• Wash, peel and cut potatoes into med-small cubes.
• Crush ginger and garlic.
• Heat oil in a pan and add mustard, cumin and fenugreek seeds. Allow it to splatter and brown lightly.
• Add onions, garlic and ginger and fry till brown.
• Now add tumeric, garam masala chilli powder, curry leaves and stir for a second or two before throwing in the potatoes.
• Cook the potatoes in medium flame until done and then add the corned mutton and cook further 5 mins.
• Finally garnish with coriander/cilantro.
Well guys this is my final post 😔..haha gotcha just kidding!! Actually I’m just temporarily going to be out of action. I won’t be able to post any recipes for six long weeks baaaahh!! 😩 I’m off for surgery for my right hand next week for my Carpal Tunnel Syndrome. I will still be “around” though and practice using my toes👣instead (not a very pretty sight at all lol) huh! why toes?? I can still use my left hand der!!! It will be interesting to see how my little darling will cope as she needs my arms for comfort to sleep and cuddle. Guess I had better start practicing with my left arm instead. Anyway I hope this surgery makes a difference to the pain I have been experiencing for three years now. I can’t wait. Wish me luck!
Alright! my show stopper dish today is Buk Choy with potatoes. Some might think what an odd combo..wait till you try it guys its so simple and delicious. In Fiji we call Buk Choy just plain cabbage and Bhaji is a word used for certain green leafy vegies. I’ll let you in on a secret….I add potatoes to my leafy vegies (which tends to decrease in quantity when cooked) to actually increase the quantity of the dish so I can have some leftover for next day (shhhh! saves the lazy me from cooking the next day hehe).😉
Now I’ve always given you my Fijian flashbacks today I have my Aussie one. My best memory of my hey days in Oz (this is so giving my age away) is of the times when my friends and I would venture out partying thinking we actually looked cool in our shoulder pads. The higher the better (Yikes!) and oh those hairstyles. I was a cross between a brown skinned shapely Michael Jackson (and yes I wore black pants with white socks and shirt and an MJ hat!) and had teased hair that resembled Tina Turners (shudder!) with that pout👄and all.
I wore eye make up that would make Cleopatras eyes look pale in comparision and that flouroscent pink lippie💄(OMG!). Everytime we met up with mates it was a “yo wassup homeboy?” and that wierd handshake where most of us forgot what came next the punch👊or the pat👋.We were all just sooo cool (so we thought). We had no particular dance style we just copied the dancer who had their arms up in the air (like you just don’t care uha! ). It was an “in” thing to pinch the derriere of someone you fancied and pretend someone else did it. You stand there half shocked😳half flattered☺️trying to figure out the culprit. Ahh those were the days sigh!
2 Bundle Buk Choy
1 Small Potato
1/2 Of A Small Onion
2-4 Cloves Garlic
Pinch Of Cumin And Fenugreek Seeds
2 Tbspn Oil
Salt To Taste
• Wash Buk Choy, discard end bits and chop finely.
• Crush garlic.
• Cut potato in small cubes.
• Chop onion finely.
• Heat oil a non-stick pan and add cumin and fenugreek seeds and fry until it changes color (if you dont like the taste of fenugreek you can skip it).
• Now add onions together with garlic and brown lightly.
• Throw in the potatoes and cook on low heat till cooked. Add about 1/4 cup of water if you find its getting too dry.
• Once potatoes are done (spoon break test required) add finely chopped Buk Choy and cook for further 5 or 10 mins depending on how well cooked you prefer your greens.
• Add salt towards the end as Buk Choy will wilt and reduce in quantity.
• You can also cook this minus potatoes in exactly the same way.
This dish is best served with roti or dhal chawal.
I am feeling generous so its a double whammy post this week only because I’m couple of weeks late posting the festivities special.
Recently we celebrated our Festival of Lights – Diwali. On this occassion many households prepare lots of sweets and savoury dishes and share it amongst neighbours, friends and relatives. I have’nt had the opportunity to have experienced Diwali with my in-laws in India yet which is obviously celebrated extravagantly. I’m hoping one day I will get that chance if I can time my travel dates accordingly.
Now onto a Fiji black and white flashback…I must have been 7 years old I remember l was busy lighting up some candles totally unaware as my Ghagra (pretty Indian skirt) was being engulfed by flames. It was our neighbours daughters who noticed and bravely put out the fire with their bare hands. At that age I was more upset my new pretty clothes were burnt. 😊As for my neighbours daughters they will be my guardian angels forever. So all you parents out there please take care and strictly supervise your little ones with the fireworks and candles during festivity times.
I have to admit Diwali is the only occassion I don’t feel the guilt of gorging myself with sweets to the point of making myself sick (ok so I’m a bit of a piglet).😊 Kheer is one of my favourites. I must thank my “sweet expert” sister Annu for teaching me how to make this. I have never made any other sweets from scratch before. The closest I’ve gotten was using pre-packaged range of Kalakand and Jalebi from GITS brands (GITS if you’re reading this please pay me for this free endorsement). Surprisingly it turned out just fine and most importantly…edible.😉
1 Cup Rice
1 375g Can Condensed Milk
1 Litre Full Cream Milk
Pinch Of Cardamom Seeds Or Powder
2 Tbspn Ghee (Clarified Butter)
• Wash and set aside rice. I have used Jasmine because I like the texture better for kheer. You may also use Basmati rice.
• Heat ghee in a non-stick pan and add the cardamom seeds to it. Fry for a second or two and turn down the heat. If using powder keep the heat turned down low before adding so it doesnt burn.
• Now very carefully add the washed rice into the pan as it will splatter. Stir for a few seconds until the rice grains turn translucent.
• Pour the milk over the rice and leave it to simmer uncovered on the stove. Remember to stir occassionally so it doesnt catch at the base.
• If you find its getting too gluggy you may add more milk. This is dependent on your preference to gravy.
• Once rice is nice and mushy soft turn the stove off, add the condensed milk into it and mix well.
• You may finish it off with dried fruits and nuts like Pistachio and Almond slivers to garnish. I did’nt add anything extra because I like my Kheer very simple.
I have a belated Halloween special today..Pumpkin (Kaddu) curry. My mum who is currently visiting cooked this for us. I was craving it for sometime so I decided I’m finally going to learn how to cook it. I was surprised when she told me it was pretty much cooked the same way as most other vegies. The same simple ingredients were used. Sometimes we add dry mango pieces to add a slight variation to the sweet taste of pumpkin.
Ahhh speaking of Mango reminds me of my childhood. So here we go into my flashback…I miss those days where we did absolutely nothing and sleep under the shade of mango trees. We ate mangoes like there was no end to it. It was almost eaten like a meal. We used to have mango picnics with family and friends. It was like a mad obsessive mango gorging session…green mango dipped in sugar, dipped in salt and chilli, mangoes eaten every which way you can think of. Funnily though no one spoke of the after effects of it the next day. ☺️
When I was a kid I was often teased as being a Kaddu (Pumpkin) or for looking like one for the roundness of it I guess. You see I have always been a chubby girl. Of course at that time I used to break out into tears but now I think it’s kind of cute. For some reason being called a Pumpkin in English doesnt sound as bad as being called a Kaddu in Hindi. Why does every derogatory term sound so bad in Hindi…beats me!
Call me whatever you want in English, to my ears that’s music but in Hindi you will wish you hadn’t. 😡 For example saying something like “you are such a witch!” sounds a bit tame…kind of almost decent but try saying it in Hindi…”you are such a chudail!!!!” and it doesnt stop there it ends up with the addition of ghosts, ghouls and demons too. Happy belated Halloween.
1/2 of a Kent/Jap Pumpkin
2-4 Garlic Cloves
3-5 Curry Leaves
1-2 Small Green Chillies
Pinch of Mustard, Cumin and Fenugreek Seeds
1-2 Tbspn Oil
Salt To Taste
Pinch of Sugar (optional)
• Slice onion and crush garlic.
• Wash and peel the hard skin of Pumpkin. Remove the seeds from inside and cut the smooth fleshy bits into small to medium sized cubes.
• Heat oil in pan and add mustard, cumin and fenugreek seeds. Once it starts to splatter add onions, garlic, chillies and curry leaves and brown lightly.
• Now add pumpkin and cook until mushy soft on low heat setting.
This dish is best served with Puri (deep fried bread).
Ok jobs done..onto my non-food related ramblings now. You might have noticed a sudden change in my writing. Would you believe if I told you I was actually feeling shy when I first started blogging. I woke up one day and decided that’s it I’ll just be the real crazy me after all it’s my blog and my writing should reflect my thoughts even if it’s nonsensical right? Well OK within certain limits of course.
Now you tell me who gets shy in the cyberworld? I did, we Indian women just cannot shake that off no matter how hard we try. Majority of the time we are in lala land and believe we are bollywood heroine Aishwariya (I could just be speaking for myself here sigh!). Suddenly something could trigger our shyness and within seconds eyelashes start fluttering rapidly. Our cheeks turn redder than a tomato even for those gorgeous beauties with delicious chocolate complexions. God forbid if you may get us angry then we take on the avatar of the bandit queen. If we happen to hear music even from a distance our feet start tapping and we start gyrating our hips in chiffon sarees (thoughts only) we have to sus out the situation first before we break into an item number. 😉
If you think we women could go this far imagine how far the guys would go. They well and truly believe they have Hrithik Roshans killer looks with not just six but eight packs (oh that paunch). They have spiked gelled up hair (could just be smothered in Brylcream or dripping in Dabur Amla Oil). They spray deodorant on from head to toe faking it’s Gucci (with the added aroma of curry and incense emanating from their pores.. it’s spice shop on feet!!). They can even perform stunts that makes spiderman look like a cockroach. They dance with arms flung out, legs spread, knees slightly bent and eyebrows raised sporting a metrosexual pout (aka Shah Rukh) you just gotta love them Desiboyz.
Aww alright onto the food now bah! Now I will save myself all the trouble of getting into the history of the lamb and potatoes…for that you have google! Todays recipe Lamb and potato curry is an old friend Mary’s favourite. She’s probably the only one who loved my Lamb curry so passionately. Honestly speaking I got very jealous the day she almost (I repeat almost) perfected cooking it just like I did. I knew I was going to miss her wanting me to cook and feed her and say “eat..look at how skinny you are..just a little bit more..eat!!” 😀 Anyway this ones for her..for those “Mary had a lamb” curry sessions.
1kg Lamb Forequarter Chops (BBQ chops are better as they are thinner cuts)
1 Large Potato Cut Into Bite Sized Chunks
1 Onion Sliced
1 Medium Sized Tomato
2-3 Garlic Cloves
1 Inch Piece Ginger
1 Cinnamon Stick
3-4 Cardamom Pods (or a pinch of just the seeds)
10 Curry Leaves
1/2 Tspn Turmeric Powder
1 Tspn Garam Masala
2-3 Tbspn Oil
Pinch Of Fenugreek, Mustard And Cumin Seeds
Salt To Taste
• Wash and cut lamb into bite size pieces.
• Crush ginger and garlic.
• Slice onion thinly and dice tomatoes in large pieces.
• Heat oil in a pan and add fenugreek, mustard and cumin seeds. As it starts to splatter add cinnamon, cloves and cardamom. Stir for a second or two and add onions.
• Once onions turn translucent add garlic, ginger, chillies and curry leaves and let it brown on medium heat setting. Throw in turmeric and garam masala and give it a quick stir adding lamb soon after that.
• Cook the curry slightly wet/dry on low heat setting. If you find its getting too dry and lamb is still not ready (taste test required) then add a quarter cup of water to cook a little longer.
• Once the water dries and you see some oil float up add potatoes with enough water (as per your preference for gravy) into the lamb curry. Continue to cook on low heat setting.
• After a few minutes check potatoes to see if it’s half cooked using a spoon to break it. If it is then throw in the tomatoes and continue cooking until potatoes are fully done.
• Finish it off with Coriander as garnish and a squeeze or two of lemon juice.