I've always wanted to post about my culinary exploits... I must admit that I'm extremely fascinated by the folks at the numerous cooking blogs like Aayi's recipes, Dalitoy, as well as youtube channels such as Show me the curry and Wah re wah.
This post is kinda like a tribute to them...
I have learned cooking mainly by observing my mom and the rekdiwaalah's of Mumbai. Although I had never cooked a lot as a kid, or even when I started working, it came to me quite naturally when I tried it for the first time after coming to the US for my graduate studies. I would just try standard stuff initially, like chhole, pav bhaji, daal rice, batata bhaaji, rajma... the works... The problem however, was it tasted the same day in day out.... and when you are with a group of boys...also cooking for the first time.... u get the same stuff week in week out....
So I started experimenting.... most of my initial experiments failed.... but the few that succeeded were extremely tasty... (tasty, by my definition is something I would love to have a second helping of.... and I do not crave for everyone to find it tasty, if I like it.... that's all that matters)
To cut a long story short... some of my experiments became crowd pleasers.... and that inspired me to learn more from the cooking blogs and the video shows...
The following is a dish that all the vegetarians in my family love...
I've tried it about 10 times now... and can now make a "tasty" side dish that tastes like indian chinese :P
Chinese Chilli Corn/ Chinese Bell Pepper and Corn
Serves 4 (as a side dish)
Ingredients
1 Red Bell Pepper
1 Yellow Bell pepper
(Note that this is just the current avatar of this dish... and it tastes yum... although you can substitute with green bell peppers/capsicum)
1 11 oz can of Green Giant corn niblets (You get it in bulk at costco... and other places too, I'm sure)
3 pinches of ajinomoto (absolutely essential to make Indian chinese)
5-6 cloves of garlic finely chopped (You can add more, another indian chinese essential)
2-3 chillies (cut along their length)
1/2 tsp of red chilli powder
Salt to taste
1 tsp of green chilli sauce (I use Chings' Secret)
2 tsp of soy sauce
a dab of tomato ketchup
a dab of sriracha sauce
The above sauces are as per taste, I personally do not make any strict measurements.
1-2 tbsp cooking oil (vary based on how health /taste conscious u r)
Fresh coriander (for garnishing)
Preparation
Heat the oil in a wok... you can use any non stick pan, with enough volume to cook one can of corn with 2 bell peppers, without spilling.
Put 1-2 pieces of garlic in the oil, when they start turning brown, the oil is ready, add the remaining garlic and chillies and stir-fry.
When the garlic is fried nicely (it turns brown), add the bell peppers, stir-fry
Based on how you like ur bell pepper (over cooked or slightly crisp) stir-fry for 4-6 minutes on a medium flame.
It will reduce a lot in volume, losing the water it naturally contains...
To hasten this process, add a bit of salt and 2 pinches of ajinomoto. Mix thoroughly.
When the bell peppers are cooked as per ur liking, add the sauces (chilli, soy, tomato and sriracha).Add red chilli powder and some more salt. Stir-fry
When the sauces are evenly mixed, add the corn (you may or may not add the water in the can, which is sweet. Adding the water (stock) makes the dish less spicy).
Let the corn cook for sometime on a high flame, this will evaporate any water and the sauces and stock will combine to make a glue like gravy(sauce). Reduce the flame to medium and let cook for 2-3 minutes. Add one more pinch of ajinomoto. Stir-fry.
Garnish with chopped coriander.
And Chinese Chilli Corn is ready...best served when hot, as a side dish, with fried rice or noodles... or as an appetizer.
No comments:
Post a Comment