Kuttu in Kitchen - His Cooking Event

Kuttu is my Son, 4 years old. Yes, 4 years old and he cooked something, well not for me but for himself. I posted these pics in my FB page, jokingly said i m going to send this to Priti's Event and to my surprise, she asked me to send it. 

This Lovely scene happened on this weekend. Weekend Mornings are always Lazy!!!! My Son wakes up only by 10 or 10:30. But this time, he happened to wake up early and asked for some breakfast. I had some Dosa Batter in the fridge, I kept it out and was heating up the tava, he suddenly came with a stool and said "Amma, Kuttu Dosai Pannanum!!". I didnt want to say No to his curiosity. I just stood besides me, jus to make to sure he doesnt get himself hurt!!! But, Mummy the ignorant, Son made 3 small cute dosas and had all it by himself. I m jus posting the pics and giving you the measurements for the dosa/idly batter.

Ingredients
3 cups Parboiled rice
1/2 cup urad dal
1 handful of raw rice
1 tsp Methi seeds

Method

Soak Rice and Dal separately for 3-4 hrs. Methi seeds with the dal. Grind urad dal and methi first and then grind Rice to a smooth battter. Then mix them together.I normally use Mixie to Grind. If you are going to make dosa, you can just take the required batter and add salt and make it immdly. It has a good taste. Many, like my hubby doesnt like dosa's to be sour. 

To make idlies, let the batter sit outside for a day. If you are grinding it in the morning, leave it out for the day, you will get good idlies for night.

Sending these cuties to Festive Food - His Cooking Event hosted @ Indian Khana

Tart, tasty rhubarb

Rhubarb Compote

INGREDIENTS

4 cups thinly sliced rhubarb

1/2 cup sugar

1/2 teaspoon minced ginger

INSTRUCTIONS

Place ingredients in a medium saucepan.  

Cook on medium heat until rhurbarb softens completely, about 5 to 10 minutes. 

Serve on pancakes or toast.  

Potato Capsicum Curry - His Cooking Event

Blessed are those Wives, Whose Husband Knows Cooking and also does it sometimes. A heartfelt appreciation to Priti for hosting an Event like this, to showcase our better half's Talent!!!! My hubby is a Good Cook, not to exaggerate, all the 3 brothers cook very well. An art they adopted from there Father. My Father-in-law in his late sixties, Enjoys cooking even now. He makes Lip-smacking Puri-Aloo!!!! All the puri's will be of the same size and we call the Aloo as Traditional Sydoji Lane Recipe!!!!! Sydoji Lane is the name of the street :)

Now Coming to this Aloo-Capsicum Curry, this is one of the tasty recipe from my dear hubby. When i was pregnant with my Kuttu, he used to cook for me every weekend!!!! But the problem is, he is a Perfectionist!!!! VIRGO!!!!!  If he is cooking, he needs things his way and takes all the time on Earth, which takes my BP a bit high. 

Now, thats a lot of Story there, let us get to the Recipe

Ingredients

5 medium Potatoes

2 medium Capsicum

2 medium Onions, thinly sliced

2 green chillies, finely Chopped

2 sprigs of curry leaves 

2 tsp Sambhar powder/Red Chilli Powder (He used Sambhar Powder)

Hing, turmeric each a pinch

Salt to taste

Method

Wash, peel, cut the Potatoes to small cubes and Boil them until soft, but firm, Don't over-boil it or else you will get mashed potatoes!!!!. Wash the capsicum and Chop them to thin Slices. Heat oil in a Wok, Splutter mustard seeds, add hing and turmeric, curry leaves, green chillies. When the chillies are slightly roasted, add Onions and sauté till translucent. Now add the boiled potatoes, add Sambhar powder/Red Chilli Powder, salt and Mix well. Let it cook in a slow flame for 10-15 minutes or till the rawness of the chilli/sambhar powder escapes. Then Add capsicum and Mix well and cook for 7-8 more minutes.Take care of Capsicum, it shouldn't be over-cooked. 

Take it off the flame garnish with some fresh coriander and Enjoy with Rice/Roti's

Sending this to Festive Food- His Cooking Event hosted @ Indian Khana