Chicken Satay recipe

Ingredients:

500gms chicken,
20 bamboo skewers
1 "enak eco" satay sauce slab
3 red chillis if you wanna make it spicey
sweet soya sauce (thick)
a clove of garlic
1 lemongrass

FIRST soak the bamboo skewers, not only does it stop them from burning while cooking, they don't take away moisture out of the chicken.

Grind the chilli, garlic, lemongrass fine.

Boil 150 ml water, and add the ground paste and diced satay sauce slab, 50ml of sweet soya sauce, stir rather regularly for 5 minutes and you are done. Let it cool down while you cut the chicken into the size of a garlic clove and skewer them.Use only one half of skewers as you want to use the other half to turn them over while cooking.

Use 2/3rd satay sauce that you have prepared to baste the chicken and bbq / grill on medium to high heat. Try to cook evenly on all sides by turning over regularly (but not continuously).

Pour the remaining 1/3rd satay sauce on the cooked skewers once on the plate. Serve with coarsely chopped spanish onions and cucumber. Traditionally, indonesians also serve chopped chillis in sweet soya sauce.

Shortest recipe - EVER

So here's my attempt at providing the shortest recipe ever. But first, what constitutes a cooking recipe?

"cooking", by my definition involves heating items. You cannot mix a bowl of greens, add pine nuts,  drizzle it with olive oil and say that you cooked it. Yes, you prepared it, but not cooked it. Please note that baking is a subset of cooking (and that cost me 50% web traffic).

the second deal with cooking is that you cannot use pre-packaged ... stuff. no canned tuna, no pickles, no smoked salmon. bottom-line - you have to use raw ingredients (cheeses ok :p)

the last, and the most important thing is, it should be delectable, pleasant to the palette, not overpowering, decently healthy, and appealing to a wide market (sorry vindaloo, see you another day)

so here goes -

pan-fry (3 free range eggs slightly whisked with 3 chopped basil leaves) over  1/3 finely chopped and sautéed spanish onion, flip on to a plate, and sprinkle with shaved parmesan and a basil leaf 

Appendix (doesn't count towards actual recipe) only if you have to, add tiniest amounts of salt and pepper

Coffee awesomeness

My friend Filip is what you can safely call a "coffee nut" (or should i say bean :s ? oh well...)

Here's a picture of a rosetta from his able hands and a video of an espresso shot from a naked portafilter on his Giotta machine

Marathon Day

18th September finally arrives. Seven months of training and hard work finally (hopefully) paying off. The aim is to beat my PB and the 4-hour mark, anything faster is a bonus.

Couldn't sleep last night with all the excitement and enthusiasm, too much adrenaline. Woke up at 04:50 and got ready by 05:30 to catch the train to Milsons Point for a 07:30 start.

The environment is electric with thousands of marathon runners around, and music bands, and cheering crowd.

The start is pretty good and in the middle of all this madness and adrenaline, I start running with a bunch of other people, not worrying about how fast or slow am I going. It's when I hit the 15km mark that I realize that I am doing 12.5 kmph. Crossed the halfway point at 1:44:00 which is 5 minutes faster than my PB. Started running with "Matt" - a random runner I met during the run and he picks up the pace, enticing me with the prospect of finishing in 3:30 if we keep the pace up. This is when things start getting horribly wrong :(

The temperature has already risen to 28 degrees and trying to do something like this (running faster than you really should) is surely a bad idea. At the 27km mark, I start struggling to keep up and by the next kilometer, I tell Matt that I have to slow down. Jogged for a while at 10kmph but started cramping REALLY BAD. Power-walked for the next 9km at 7.5 to 8.5 kmph to minimize the time loss. There were hundreds of runners struggling with the heat, cramping, spasming, falling down... The walking strategy actually turns out to be pretty smart as I lost maybe 20-25 minutes but I minimized any physical damage. Started running at 10.5 kmph at 38km mark and kept it up till the finish line.

Net time: 3:58:36
First half 1:44:xx
Second half: 2:14:xx

Here's the runkeeper log:

In retrospect, the only change I would make is to stick with the 3:45 marker for the first half.
Anyways, quite happy with the time and that's another item off life's checklist :-)
Some pictures from the event -

marathon fund raising target achieved

achieved fund raising target of 1111$ for australian red cross. thanks heaps, friends! BTW, you can still donate at: http://gofundraise.com.au/page/gaurav1780.

marathon on 18th september in sydney city. see you there!

Fundraising for Sydney Marathon

hi all,

as some of you might know, i am running the sydney marathon this year (and hoping to finish the 42k circuit too :D)

you can see my preparation runs at http://runkeeper.com/user/gaurav1780/activity/49521484

since the start of training, i have run a total of 964.3 kms in 90 runs with the longest run being 42.2 kms in 4:02:00 on July 16th

i am hoping to raise 1111$ for australian red cross as i have found them to be the first one at locations that really need help.

i hope you can be generous with your donations :) (all donations are tax deductible in Australia).

http://www.gofundraise.com.au/page/gaurav1780

cheers

gaurav

Flexi-easy-chicken

Recently, I discovered that our pantry was over crowded and we really needed to use up things quickly.

So I went on a mission to utilize what's already there in my cooking. I had a can of rendang paste and a coconut as well as heaps of potatoes and onions. Bought some chicken (though traditionally beef is supposed to go in rendang but i wanted to make something quicker), cut potatoes and onions (3 each) in big chunks (just 6 to 8 pieces of the whole thing), blended the coconut (about 100 grams) and cut the chicken thigh fillet in big chunks of 2 by 2 inches as well.

Fry the onions for a minute or two, add the potatoes and chicken, fry for another two, add the rendang paste and coconut, turn heat down to low after another two minutes, cook for about 40-50 minutes and done :) Now *that* is an easy dish to make and not too bad on the taste buds either!

Zoya turns 50 ... days

And dad quits facebook. I have decided to launch my personal site very soon. Right now, it's just parked at http://www.sleepeater.net/ but will have some content in the coming weeks and months. Still working on a decent and maintainable template (hey, I am an OO lecturer, had to use "maintainable" somewhere!)

So, about Zoya; missy is feeding, sleeping, and pooping well which means all systems are working normally and she is growing well (she weighs in at 4.2 kgs and measures 55cm, which are both in normal range)

Following are few pictures that I'd like to share with my blog readers. Also, haven't had a chance to cook a lot lately, but for someone who came to get a few cooking tips and tricks, simple spiral pasta with pan fried chopped onions and finely chopped garlic, off-the-shelf pasta sauce, 1 tablespoon basil pesto, diced pumpkin microwaved for 5-6 minutes, crushes and roasted walnuts OR almonds ... YUM!

So, pictures!

 

 

 

Best coffee places in Sydney

Further to my previous post about good coffee shops in Melbourne, this one is closer to home, in Sydney

1. Coffee Alchemy, 24 Addison Road, Marrickville
2. Gnome, 536 Crown Street, Surry Hills (Double Ristretto - Woah!) 
3. Single Origin Roasters, 60-64 Reservoir Street, Surry Hills
4. Bean Drinking, Shop 1, 13 Ernest Place, Crows Nest
5. Mecca, 1 Alfred Street or 67 King Street, Sydney
6. Forsyths, 284 Willoughby Road, Naremburn
7. Espresso Organica, 49A Majors Bay Road, Concord

Done and done :-)
Gaurav

Anna Hazare and his anti-corruption movement

Indian social activist Anna Hazaare on fast unto death against corruption in India. Please read

http://en.wikipedia.org/wiki/Anna_Hazare and 

http://www.ndtv.com/article/in
dia/what-is-the-jan-lokpal-bill-why-its-important-96600 


to see his cause.

Please repost on FB and tweet "Social activist #Anna #Hazare fasts unto death against corruption in India. Whole nation fasts on April 9. Pls re-tweet even if not Indian!"


India has a population of 1.2 billion with a economy booming at an unbelievable rate. Still there are 37% people below the poverty line and the gap between the rich and poor is only widening. The following article written 3.5 years back is a pretty darn good representation of what India is currently, and what India is capable of. 


http://www.spiegel.de/international/world/0,1518,499166,00.html


Anna Hazare is one of those prominent figures, whose voices are heard by the government. If he and other public figures who are contributing towards rectifying mistakes that past and present politicians and government officials have made, knowingly, or unknowingly, it is important they get our support. We, the people who have national and international audience, no matter, how big or small it is. Information has continued to be the key weapon in all wars and this is no different. Only by instilling fear in the corrupt, by letting them know that there will be consequences for their actions, can India be freed from this evil that has held back a tremendous nation with beautiful people. I request you all, to share this post with your friends on Facebook, Twitter, personal blogs; to print it out and put it in your organization (especially in India) and make sure the voice of Anna is heard. 


I was born a Hindu, but I don't go to the temple often. If I have a religion, it is to live a life that is abundant of correct actions. When you look back at the years you've lived, you should feel proud, proud of the fact that you have not exploited others, proud of the fact that you helped others within your means, proud of that one day in your life when you returned the extra 10 rupees that the grocer gave you by mistake. For me, Anna Hazare is the epitome of this ideology. Let's help him just a little bit so that the next generation can be even prouder of being an Indian.


Jai Hind.

Best coffee places in melbourne

... and this comes from a very reliable source, Filip :-)


Standouts (in no particular order)


- Sensory Lab (297, Little Collins Street)
- Auction Rooms (103-107 Errol Street, North Melb)
- Seven Seeds (106 - 114 Berkeley Street, Carlton)


* the guys at Brother Baba Budan are now at seven seeds


and the following are recommended as well


- St Ali (12-18 Yarra Place, South Melb)
- Little Mule Cafe (19, Somerset Place, Melb)
- Proud Mary (172 Oxford Street, Collingwood)
- Market Lane (13/13/163 Commercial Rd)
- Mailing Room  (206 Canterbury Rd)
- DeadMan Espresso (35, Market Street, South Melb)


Enjoy :)

The Ten Curry Commandments

A good curry (AGC) is -

1. is well-planned
2. never burnt .... at any stage
3. is not spicy but aromatic
4. demands good meat
5. needs ginger (garlic ... maybe, but ginger is a must)
6. takes time to cook (at least 2 hours)
7. customized for the guest(s)
8. does not leave a messy kitchen
9. the one where the guests stay away from accompaniments (pickles, chutneys, etc)
10. to be served to good company only

Have your say, what's your favorite commandment (or a different one!)

lauki gilki turai (long melon/ sponge gourd/ ridge gourd) recipe

gilki/ sponge melon/ sponge gourd

lauki / long melon / long gourd

turai/ ridge melon/ gourd

The above three vegetables have exactly identical recipes except the cooking times.

These veggies are classified under "Saatvik" food in Indian culture which means "pure/ sin-less".
The other category (which i admit, it more popular in our household contains) meat, dairy, onions, garlic, and pretty much anything which is tasty.

But still these "Saatvik" veggies are brilliant and very satiating by themselves!

Ingredients (to serve 4 when it's the only dish being served with chapaati/ rice):

1.5 kgs of either Long Gourd (LG)/ Sponge Gourd (SG)/ Ridge Gourd (RG)
20 ml oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/6 tea spoon of asafoetida powder (like a couple of pinches, that's all)
1 teaspoon of chilli powder
1/2 teaspoon of turmeric powder
salt to taste

Skin the veggies and cut into small pieces, heat oil in a heavy base pot and add mustard seeds followed by cumin seeds after 10 seconds. let them pop for another 15 seconds and add asafoetida. after 5 more seconds, add the diced veggies, cook on high stirring occasionally for 2 mins, reduce heat to low-medium, cover and cook for 5 mins. add the chilli, turmeric and salt, cover back and cook for another 15 mins. Easy and yummy-as :p

Alu Baingan Recipe (Potatoes and Eggplant)

Hey all,

This is a recipe given by Khushboo and we absolutely love this one! The speciality is the crushed peanuts added to the spices to give it a crunchy texture. Of course, you can leave peanuts out or substitute for another nut if someone is allergic to these!

Ingredients

1. Eggplants – 500 grams, diced
2. Potatoes – 300 grams, peeled and diced
3. Onion – 1 medium size, finely chopped
4. Tomato – 1 big size, finely chopped
5. Ginger – 1 inch piece, peeled and crushed
6. Garlic – 5-6 cloves, peeled and crushed
7. Chilli – 3-4, chopped fine
8. Oil – 1-2 tablespoon
9. Bay leaves - 1-2
10. Dry Coriander seeds - 6-7
11. Whole black paper - 4-5
12. Mustard seeds – 1/2 teaspoon
13. Cumin – 1 teaspoon
14. Chilli powder – 1 teaspoon
15. Turmeric powder – 1/2 tea spoon
16. Coriander powder - 1 big spoon
17. Salt – as desired
18. Optional -
19. Peanuts - 100 grams crushed fine
20. Sesame seeds - 1 spoon (roasted and powered)

Recipe

1. Take a kadhai or a heavy base pot
2. Heat oil on medium
3. Add bay leaves, dry coriander seeds, whole black paper , mustard seeds, cumin & cook for about 30 seconds or so.
4. Add ginger, garlic & chilli. Saute for a minute.
5. Add in the chopped onion stir till golden brown.
6. Add chopped tomatoes & saute till the mixture leaves oil or around 5-6 min. on high flame.
7. Add crushed peanuts & optionally sesame seeds.
8. Add all dry powders (chilli, coriander & turmeric)
9. Stir for a minute and add potatoes & eggplant.
10. Add salt, stir and cover the pot on low heat.
11. Cook for 20 - 25 minutes, stirring every 7-8 minutes, till it turns dark brown. Make sure it doesn't stick to the base (sprinkle some water if needed)

Season with some chopped coriander leaves & dash of lemon :)

Fettuccine with olive oil, sun-dried tomatoes, pesto, pine nuts and garlic

Well, the name says it all. It's a simple and honest dish with no disguises in the form of cream or spices.

Ingredients (to serve 4):

400 grams fettuccine (ok, i am not that fuzzy about the pasta so if you don't have fettuccine, spaghetti or spirals would do)
4 cloves of garlic
1 red onion
50 grams of sun-dried tomatoes
50 grams corn kernels
50 grams pine nuts
2 tablespoons or 50 grams of pesto sauce (I like eggplant pesto in this dish but you can also get basil pesto)
25 ml olive oil (for cooking sauce)
15 ml olive oil (for dressing)
15 ml olive oil (for cooking fettuccine)
1 carrot
100 grams of grilled eggplant
Salt to taste
1/2 teaspoon chilli flakes (no black pepper in this dish, please)

Boil 2 liters of water with 1 teaspoon of salt and 15ml olive oil. Add fettuccine when it comes to a boil and keep boiling on medium to high for 10-15 minutes till it's about 80% cooked. You will notice it getting a bit translucent (yet solid in the center). That means it's *almost* there and you can take it off heat and drain the water. I don't like overcooked pastas as they become soggy and slimey.

When you put the fettuccine to boil, start working on the sauce so that they both finish together. Chop the red onion nice and fine and slice the garlic really thin. In a saucepan, add 25 ml olive oil and when warm, add onions and garlic. Unlike Indian cuisine, you should refrain from "browning" garlic as it should be caramelized in Italian dishes. Saute' this on low-medium for 3-4 minutes and add pesto, chopped sun-dried tomatoes, corn kernels, chopped carrot (optional), chopped grilled eggplant (optional), pine nuts (chopped walnuts if you can't get pine nuts) salt and chilli flakes. Turn heat high and toss for 3-4 minutes. If fettuccine is not ready yet, turn the heat off under sauce. Once they are both ready, turn heat high, add fettuccine to sauce and toss again for 2 minutes. Plate up, drizzle with a few drops of olive oil per plate and top it up with chopped basil. Yum!

Amazing Chicken Satays

This "Straya Day", our friend Robbie (Robertus) graciously offered to book up a storm for us. The menu was:

Lunch: Indonesian noodles with fish balls and greens in sweet soya sauce

Dinner:
Entree - Chicken Satays
Mains - Beef Rendang, Telor Balado (Eggs in tomato and onion garlic sauce), Beans with lotsa garlic, KangKung (water spinach), Sambal, Jasmine Rice

I have put more pictures of the dishes and his cooking in a public album on facebook -

http://www.facebook.com/album.php?aid=330643

Although every single item was amazing, my favorite were the chicken satays.

Robbie used Enak Co. peanut slab and cooked it with onion garlic and palm sugar.

30 bamboo skewers were soaked in water for about 30 minutes so that they don't burn while cooking.

He then cut (or got me to cut) 500 grams chicken in really small pieces (like a third of your finger) and put 3 on each bamboo skewer.

We then got the charcoal going in a wok and one of the party members (oh why, that's me again!) did a great job at fanning it almost non-stop.

Smeared the chicken skewers with this amazing peanut sauce (not kraft peanut sauce out of the can as they do in restaurants) and cooked them for about 4-5 mins over the charcoal (through a grill of course).

Robbie said before cooking that having these satays is like food-orgasms. And for once, I don't disagree with him!

Robbie, go open a Satay house in Sydney, mate! Information Technology - Glass Ya!

Butter chicken recipe

Ingredients( serves 8)

• 50 ml Oil
• 100 grams butter
• 1 tsp cumin seeds
• 5 onions, finely chopped
• 4 onions, chopped
• 50g cashews, roasted
• 3 tsp garlic ginger paste
• 2 tsp coriander powder
• 3 tsp red chilli powder
• 2 tbsp kastoori methi
• 2 green chilli(optional)
• salt to taste
• 60 g unsalted butter
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp garam masala
• 1.5 kg chicken breast fillet

Recipe

1. Cut the chicken into big chunks (about 2" cubes should be good). Mix the chicken pieces, 1 tsp garlic ginger paste, 1/2 tsp red chilli, 1 tsp coriander powder and salt in a large bowl. Cover and allow to marinate for 1 hour.
2. Cook the chicken 
1. Option 1: Heat the oil in a flat pan on medium heat and gently fry the chicken pieces. Remove and set aside.
2. Option 2: Bake in preheated oven at 220 degree Celsius for 20 mins and then 200 degree Celsius for another 15-20 (or till the chicken is cooked from inside).

Gravy:

1. Heat the oil in a deep pan on medium heat, then add cumin seeds.
2. When cumin seeds turns darkish brown, add the chopped onions. Fry till a pale golden brown in color and then add 2tsp garlic ginger paste. Fry for 2 minutes.
3. Add 1 tsp coriander powder, cashews, 2 tsp red chilli, green chilli (optional) and kastoori methi. fry for a minute.
4. Finely, add chopped tomatoes then add some water and cook for 10 to 15 minutes.
5. Remove and set aside for 10 minutes.
6. Put them in a blender and blend till it's a smooth paste.
7. Heat butter in a deep pan. Add cinnamon stick and bay leaves.
8. Add blended puree, salt and 2 cup of water. bring to a boil.
9. Reduce heat and simmer for 10 minutes. add fried chicken pieces. simmer for 5 minutes.
10. Add cream and garam masala powder.
11. Simmer for 10 minutes.

Serve hot with parathas/rice :-p

Welcome Zoya

It is my pleasure to introduce to you all, Zoya. The following ultrasound is from week 12. Expected arrival date is 25/04/2011

Gunjan is keeping well. She is eating healthy, still going to the gym and working out based on Doctors' recommendations and doesn't feel too nauseous or weak, which is excellent!


A Wii boxing game acted as the decider for the name between Gunjan's contender, Zoya; and mine, Sanaa. Zoya won in under 10 seconds.


We can already see our lives changing for the better and can't wait for little Ms. Zoya to arrive :-)

Rabdi / Ras-malaai

I went to Melbourne a few months back where I put on 4 kgs in a week, thanks to Alka Aunty's Rabdi and Ras Malaai. Took 2 months to get rid of the lard but it was worth it!

Rabdi is like condensed milk with a distinct flavour of pistachos, saffron and cardamom (optionally cinnamon)

The best part about this recipe is that it can be made in the microwave oven :)

Ingredients (to serve 6 people):

Full Cream Milk 1 litre
A pinch of Saffron
2 cardamom pods
10 pistachos
1 small pinch of freshly ground cinnamon (if you like a strong flavour)
50 grams sugar (or to taste)

In a 1000Watt Microwave, boil the milk in a 2ltr utensil (pirex material is ideal) for 10 minutes. Stir and repeat till milk condenses to 500 ml (should take about 5-6 rounds). You need a big utensil because the milk rises a bit. When you stir it, be careful as the milk gets super-heated and will "erupt" quite vigorously so you might have to wait for 30 or so seconds every time the round finishes.

Add sugar and give it another 3 rounds. It should come down to 300 ml by now. Add well-ground cardamom, saffron, well-cracked pistachos and optionally cinnamon. Stir well, let it cool, and blend. That's the rabdi part - done :). Now this is a dessert by itself.

You can also add readymade rasmalaai (Bikano) if you want.

Enjoy,
Gaurav

memorizing... code!

this semester in my undergrad class, i have a ... well, a different student. not quite sure why he's a bit ... "confrontational" in general but there can be n reasons for that. so i don't want to be rude to him or anything so i try to keep my calm with him during the lecture.

the other day, he kept insisting about how can one memorize Processing language functions like "line(x1,y1,x2,y2)", how does one meorize the code to draw a cube, and so on. to be honest, he caught me by surprise since i had never been asked a question like that before - how does one memorize programming codes!

i tried to explain to the class about how when they practice enough, they won't *need* to memorize functions and so on but quite frankly, i didn't convince myself, if at all the students.

so here's the answer i wish i had given:

Student: "How can i memorize this code you wrote to draw a cube"
I: "Can you tell me what is 73 + 18?"
Student (Hopefully): 91
I: "Did you memorize that?"

Intuitive understanding would say that programming is rather similar to Math, where understanding of fundamentals is critical towards solving more complex problems that are built on top of simpler problems.

Thus, the brain (IMO) goes through a process of analyzing each separable component of a problem (and by problem, I mean mathematical or computing) to determine

1. if it's solvable as-it-is, or
2. whether it can be broken down, or
3. whether the next separable component should be looked at first.

the brain gradually trains itself to come up with the problem solving process just described above and eventually when faced with a problem, applies the process, and adds any new information in its knowledge base.

I know this is all very intuitive and random hypothesis, but hey, that's why it's going on a blog and not in a research journal :D

Over and out :-)