Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Wednesday, November 10, 2010

Squid/ Kanava Masala

Recipe No: 117
Last week when we went to a fish market we got cleaned Squid tubes. These were so large that there were only 5 tubes in the 2lb I bought. So I thought it is a perfect time to make this dish.

Ingredients                                             Serves 4
  • Cleaned Squid…………………2 heaping cups (Cut into bite size pieces)
  • Oil…………………………………2 Tablespoons
  • Mustard seeds……………….1/2 Teaspoon
  • Shallots sliced………...………1/2 Cup
  • Ginger sliced thin...…………2 Tablespoons
  • Garlic sliced thin…….………2 Tablespoons
  • Slit Green Chilly……..………2
  • Curry Leaves………………...2 Sprigs
  • Coriander Powder………....2 Teaspoons
  • Red Chilly Powder………...3/4 teaspoon
  • Turmeric Powder…….…….1/4 Teaspoon
  • Black Pepper Powder……..1/2 Teaspoon
  • Garam Masala Powder.….1/2 Teaspoon
  • Salt…………………….………..As per Taste
  • Tomato sliced……………….1 Small
  • Vinegar…………………….….1/4 Teaspoon
  • 1/2 teaspoon Garam Masala, a sprig of Curry Leaf and a teaspoon of Coconut Oil for sprinkling on top in the end
Method of Preparation
  1. Heat Oil in a pan on medium high heat and put the Mustard Seeds; let it splutter.
  2. Add Sliced Shallots, Ginger, Garlic, Green Chilly and Curry Leaves and fry till it is golden brown in color.
  3. Lower the heat to low and add Coriander Powder, Red Chilly Powder, Turmeric Powder, Black Pepper Powder, Garam Masala Powder and Salt and saute till the raw smell is gone for about 3 minutes.
  4. Add Squid and saute for 3 more minutes. Add the Tomato together with 1 cup of water and transfer everything to a Pressure Cooker and cook till 5 whistles.
  5. Once the Pressure is gone, open the pan and let the extra water evaporate.  Mix in the Vinegar.
  6. Add ½ teaspoon Garam Masala Powder, a sprig of Curry Leaf and a teaspoon of Coconut Oil on top and cover it and let it stand for 10 minutes before serving hot with rice or Chappathi/ Roti. Don't forget to mix thoroughly before serving.
Notes:
  • Squid has three phases in cooking. If you cook it for a minute only it will be soft but it will become hard when you cook more than that. But if you cook it for a long time or pressure cook, it will become soft. I prefer this for Indian dishes because it will give enough time for the Squid to absorb all the flavors.
 




Make it, enjoy the deliciousness and 
serve it to your family with love…

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