Chow-chow Chutney

Chow-chow is like my absolute favorite vegetable after Beetroot. I used to literally light up when my folks made different drool-worthy dishes using the chayote squash. This crunchy squash has been used as the main ingredient in Sambar, Curry or Kootu for ages now. My friend’s mum used to serve it raw as part of a salad and even that version didn't disappoint. But the most annoying part of cooking this vegetable is skillfully removing its thick, spongy skin. I invariably end up throwing out (wasting) large chunks of the fleshy parts of the vegetable away along with the peel in my hurry to finish cooking. My dad noticing this gave me this amazing recipe where I could use the skin as well.. and this  I plan to share with all of you…

Chow-Chow Chutney

Ingredients:

2 nos. Chow-chow

Curry leaves

Method of preparation:

• Take the chow-chow and cut it in such a way that the fleshy parts also go with the skin. The peeled chow-chow can be set aside to be made into a curry or kootu OR you could use these parts as well in making the chutney if you are the kind to like a crunchy chutney.
• In a wok, add oil , mustard seeds , urad dal , jeera and watch it splutter. To this add the chow-chow skin, pieces and curry leaves.
• Note that you need as many curry leaves as there are chow-chow pieces in the wok. Equal parts Chow-chow skin and curry leaves 
• Add some salt, red chilli powder, a teeny-tiny pinch of turmeric & asafoetida.
• Cook this mix on the flame until the skin softens and turns a fresh shade of green.
• Once the pieces are all cooked scoop the contents of the wok and add it to your mixer and grind to a smooth paste. If you like some crunch in your dish don't grind the chow-chow pieces too finely (but ensure the curry leaves are a fine paste).
• Your chutney is now ready and good to go. 

You can eat this with ghee-rice or dosas and it tastes amazing!:) Thanks Pa...I love you!:)

Here are some pictures:

Balinese Cucumber Salad with Mint Vinaigrette Dressing

I've been doing SATC marathons off late.Boredom. Whatevs. So I'm watching Carrie Bradshaw get all judgemental about something stupid and I find myself get all incensed. First its SJP's nose that looks longer than normal when she pulls a long face and second it's that screechy high-pitched voice and third its the content and holy self-righteousness. I mean how is it OK for her to rant endlessly about other people, but blight the soul who points a finger at her!:S

Bah!

And then my gaze wanders to the food she's stuffing into that mouth. That salad looked delish! I always start craving thai or chinese food when I watch Big Bang Theory and random fruits and salads when I watch SATC...It always boils down to the food. And boy does food look richer, prettier, glossier and more appealing on these shows. Maybe it's the lighting, the special arrangement or just watching another person eat when you're not.

 So I leapt out of bed and decided to fix myself the easiest salad to make ever. The Balinese Cucumber Salad with Mint Vinaigrette Dressing. Our chef in Bali would whip this up for me everyday for breakfast and I learnt how just by watching. So you see, very simple.
1.So you take 2 cucumbers. Skin them..sorry Peel completely. Split the cucumber down lengthwise.
2.Take a sharp spoon and de-seed the contents and discard the seeds.
3.Now cut the cucumber sideways to make the following shape.

4. Next, prepare the dressing. Take a bowl: Add a dash of vinegar , some mint leaves, salt and some sugar and whisk until the sugar and salt are completely dissolved. OR if you have a food processor do it all in there. Saves you a lot of effort. Plus the equipment ensures that the minty flavor gets evenly distributed and you hit just the right notes of sweet and tart in the dressing.

Now stir the dressing with the cucumber and your salad is ready. You could add roasted peanuts if you're in the mood for some extra crunch.

Phad Thai Magique

Thai food has officially become my favorite cuisine in the whole wide world now. These days whenever I think comfort food- it's no longer pasta , thin-crust pizza or water chestnut dumplings that come to mind, but , phad thai ,curries and thai laksa!:)

I think it all started in Tai's Asian Bistro in Columbus, Ohio which in my opinion serves the the best Phad Thai ever! ever! ever!. The Phad Thai they created was infused with this explosion of flavors , spice and sweetness - just plain incredible. I have since traveled far and wide in my quest to find a worthy contender to Tai's P.T offering, but in vain.The rest were all rather nondescript.Nothing to rave about. I have since tried very valiantly to recreate the experience.

This post is more of a 'Note to Self' exercise... the product of extensive trial and error... My 'work in progress' of sorts ...So here goes my journey so far...would love some tips to tweak the dish.

First I take on the task of making the Phad thai sauce:

• Take a bowl. Add 2 small cups of brown sugar. ok 4 if you like it really sweet or if you're cooking for a large group.
• Add a cup of crushed peanuts to the sugar
• In goes 1 tbsp of tamarind paste for that tangy zing.
• Salt to taste
• Chilli powder or Chilli flakes in amounts you can handle.
• Take all this and submerge it in hot water.
• Then pour a dash of vinegar...rice wine vinegar or the fruity kind.. whichever...,
• Some siracha sauce
• And just a little bit( a small tbsp) of peanut butter.
• Stir everything up and yay the base of the sauce is ready.

Now for the actual cooking:

• Grease the pan , toss the garlic and onions in and watch them turn golden.
• Then add the chopped mushrooms , spring onions , bean sprouts. Throw some salt to taste at this stage .
• Cook them all for about a minute or 2 and then add the Phad thai sauce.
• Let the whole concoction bubble up to a boil.
• Now add the cooked flattened rice noodles and ze Phad thai c'est ready!:)

I wonder how the Thai say Bon Appetit!?!