Ten steps to sushi

Ohh Its been long since I cooked !!
Yups ... I did it again.

Its just from last few days it seems I started enjoying life again in the forms I never expected I will enjoy :)

So this week, after more than a year or so, I tried my hands this weekend on a new dish.

There are several versions of Sushi. What I tried is the Korean one, thanks to Sung-Eom who taught me the fun with Korean dishes :)

In Japanese cuisine, sushi (寿司, 鮨, 鮓, sushi^?) is vinegared rice, usually topped with other ingredients, including fish, various meats, and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish itself, or even any fresh raw-seafood dishes.^[1] In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component. The word sushi itself comes from an archaic grammatical form of a word that is no longer used in other contexts; literally, "sushi" means "it's sour".^[2]

There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi (巻き) or rolls; sushi made with toppings laid with hand-formed clumps of rice called nigirizushi (にぎり); toppings stuffed into a small pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi (ちらし).

Read more about sushi at http://en.wikipedia.org/wiki/Sushi

Ten steps I followed :


How To Make Korean Sushi (Kimbob) - Click here for more amazing videos

Of course Beef was replaced with chicken :P

I must admit, It wasn't as delicious as I tried with Sung.

for those who wanna hangout for sushi check out
http://www.livemint.com/2008/02/14002229/Weekday-Lounge-Exclusive--Sus.html

Teriyaki

GRILLING WITH TERIYAKI SAUCE

2 cups soy sauce 1 cup sugar 1 tablespoon molasses (optional) 1 oz dry sherry or bourbon 1 tablespoon freshly grated ginger 3 cloves garlic, grated 1 tsp Accent (optional)Combine ingredients except for ginger and garlic in a saucepan. Cook over low heat, stirring until sugar has dissolved. Add ginger and garlic; cool. This sauce can be used to baste or marinate chicken, spareribs, or mixed with hamburger. Marinate sirloin steak tips in bite-sized pieces for barbecued skewers. Use as a marinade for shish-ke-bab lamb; lace the skewer with quartered onions, bell peppers, teriyaki lamb and cherry tomatoes before barbecuing over white-hot coals.

More details at : http://www.cooks.com/rec/story/175/

Desi Butter Chicken

Butter Chicken Recipe 2 to 3 tablespoons of butter 1 onion ¼ teaspoon of cinnamon 2 teaspoons of crushed garlic 2 teaspoons of crushed ginger ½ teaspoon of ground turmeric 1 to 2 teaspoons of chilli powder 1 tablespoon of coriander 400 grams / 14 oz of skinless, boneless chicken thighs or breasts ¼ to ½ cup ground almonds 225 gram / 8 oz can of whole peeled tomatoes with juice 1 tablespoon of tomato paste ½ cup of unsweetened yoghurt With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired. (Serves 4 to 6) Full text available at http://www.cuisinedumonde.com/butter_chix.html

Kitchen Closed

Sorry .. due to over occupation with 'dates', 'work' and 'travels', the "dhaba" is closed this weekend.

Sorry for the inconvinence ;).

aah .. back to aromatic India

This weekend was little different. Some of my hungarian friend threw a party in honor of some of our friend's Bday. It took me back to Indian cooking and for a change cooked something so common in my family... almost a staple diet for me when I am with my mother :)... yes I am talking about dry aloo-matar.

Be it school picnic days or travelling in a bus, my mom always packed aloo-matar with puri and achaar with me.

INGREDIENTS

• 1/4 cup vegetable oil
• 2 medium onions, finely chopped
• 1 tablespoon ginger garlic paste
• 1 bay leaf
• 4 large potatoes, peeled and chopped
• 1 cup frozen peas
• 1/2 cup tomato puree
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons paprika
• 1 teaspoon white sugar
• 1 teaspoon salt
• 2 tablespoons chopped cilantro

Details available at http://allrecipes.com/Recipe/Aloo-Matar/Detail.aspx

Party Pita Wedges

Now this is something interesting Party Pita Wedges
2 regular sized pita pockets (6 inch) 2 large cloves garlic, minced 3 tablespoons olive oil 1 tablespoon butter 1/4 teaspoon oregano 1/4 teaspoon sea salt 1/4 teaspoon pepper 16 slices pepperoni 4 round slices provolone cheese 1/3 cup medium chunky salsa

Details at http://www.cooks.com/rec/story/182/

Nothing is Greek to me !!!

Just for a change of taste, lets try some interesting dishes from greece. Well I tried Baklava, Gyros and Pilaf with shrims, but here you go with many interesting dishes from Greece !!!

http://www.cooks.com/rec/story/136/

FAVORITE RECIPES FROM GREECE

CONTENTS

• 1. BAKLAVA
• 2. PASTRY OR PHYLLO
• 3. ATZEM PILAF
• 4. BAKED EGGPLANT SALAD
• 5. BOUREKAKIA (Small Cheese Cakes)
• 6. GREEK SALAD
• 7. KARYDOPITTA (Athens Nut Pie)
• 8. MELOPITTA (Honey Pie)
• 9. PILAF
• 10. PILAF WITH SHRIMPS
• 11. PLAKI (Sliced Fish)
• 12. PORK AND CELERY KNOBS AVGOLEMONO
• 13. ROAST LAMB IN PAPER
• 14. SOUVLAKIA (Grilled Meat on Skewers)
• 15. SPANAKOPITTA (Spinach Pie)

Simple, fast and easy to cook dishes from Greece. Get all of them at http://www.cooks.com/rec/story/136/

I am sure, even you will say "Nothing is now Greek to me".