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mfoodjo

@mfoodjo

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4 years ago

while i am not onboard with the idea of having maggie 95% of the time, i think chilly monsoon weather definitely calls for some.

i made this piping hot bowl with some carrots, peas, tomatoes and bell peppers. with a little schezwan sauce and black pepper powder, this is ready to serve.

enjoy while watching the rain. by @mfoodjo

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4 years ago

grilled cheese and bread is all well and good but have you ever had bread fried in ghee with tomato soup in a ghee-jeera tadka? because let me tell you it is heaven. by @mfoodjo

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4 years ago

okay here are my two cents on how to elevate any dish that comes from a packet, in this case instant shin ramyun noodles.
the first thing you want to think about is the flavour provided with the dish. the seasoning packet in this one was kimchi, so the prominent flavours we can work with here are savoury, salty and briny. to elevate the flavour of any dish, one very important thing to remember is that you don’t want to completely change or alternate its existing flavour. instead what you are looking to do is add complementary flavours to it.
now start to think about the flavours you want to introduce in your dish and build your sauce/seasoning base accordingly. i wanted to have a nice spicy and sweet contrast to all that sodium in the seasoning packet.

here’s how i did that :

1/8th tbsp dark soy sauce (don’t substitute with regular soy sauce) (if not available skip entirely)
1/8th tbsp sugar
1/4th tbsp red chilli sauce
1 tbsp tomato ketchup (i think tomato ketchup works absolutely amazingly as a substitute to tomato paste and whoever tells you otherwise tell them i said 🔪🔪🔪. cooking is supposed to be fun)
1 seasoning packet
1 1/2 tbsp homemade chilli oil
1 1/2 - 3 tbsp milk (personal preference)

i like my ramen coated with the shiny sauce and only a little broth, you can make it more broth heavy.

instructions for cooking:

bring 1 cup (adjust as needed) of water to boil and add combine all the ingredients except milk and chilli oil. add that paste to the boiling water and introduce your ramen. once the noodles are about 90% cooked add your milk. when cooked, remove from heat, serve it and top it with chilli oil. done and dusted. consume while hot and delicious. by @mfoodjo

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4 years ago

throw all your leftover vegetables in a pot with some ginger basil and vegetable stock. once softened, blend season with salt pepper and top with coconut milk. it is heaven. i promise. by @mfoodjo

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4 years ago

mushroom, mozzarella and pesto grilled cheese. what’s not to like? by @mfoodjo

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4 years ago

this is how round my stomach was after eating countless of these absolutely crispy fluffy paddus.

i always always always make fresh tomato chutney to go with these. game changing. by @mfoodjo

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4 years ago

sabudana khichadi is one of my The most favourite dishes to ever ever ever exist. it is the perfect balance of savoury, spicy, warm and hints of sweet. it feels like a hug in the form of food.

this is a version of regular sabudana khichadi where you replace the potatoes with shredded dudhi (bottle groud). the texture of this khichadi is slightly different than potato sabudana khichadi; while that is on the drier side, this khichadi with dudhi has a little more lustre and moisture to it.
absolutely delicious. by @mfoodjo

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4 years ago

i had, what i can only call The best sev tameta of my entire life yesterday. and there is no exaggeration here. at first i thought it was because i was so hungry that i couldn’t stop eating this beautiful sabzi; but even when i was full, i just could not stop reaching for it. i have taken a couple of tips on how to make it taste so good. one ingredient that i never expected in sev tameta is fennel seeds. i am not a very big fan of fennel in food but this was surprisingly very pleasant. definitely trying to make it like this at home. by @mfoodjo

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4 years ago

kanki, tuver dudhi sabzi and tindola aachar.

more than 18 years of eating kanki and i just now, today, realised that it is congee. kanki and congee, same thing. my god! i have spent so many days and watched so many videos wondering what congee would taste like. rice with such subtle flavours, what a comfort it looked like. i have been eating it for as long as i remember and i never bridged the gap. sigh.
anyway, kanki is a gujarati dish. kanki literally translates to 1/8 of a rain grain. it is prepared in a pressure cooker with stalk of choice, sliced ginger, green chilli, cumin, coriander and salt. after it cooks mushy we add lots of dahi and stir it. simmer on medium for 5 and done!
i always have it with oil from the aachar and sabzi. super filling, very delicious. by @mfoodjo

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5 years ago

evening snack today: sada dosa and tomato chutney

today marks the first time that i attempted making a dosa. and my god it isn’t as easy as it looks. i had leftover batter for only three dosas and i ruined one. that too the third one! these are the first two.
my complaint with these is that they’re too flaky. i am a soft, light brown dosa fan. i don’t like crispy flaky dosas. these were crisp and flaky. oh well.

it also made me think how cooking most of the time requires so much of your alertness and focus. cooking is something done with all of ones senses and i think people who cook at our home (in my case my mother) don’t get enough credit for the attentiveness and gentleness that goes into making food.

p.s: this is my favourite witch plate from my childhood and i eat almost all my meals in this. by @mfoodjo

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5 years ago

my family prides itself in making the fluffiest, creamiest shrikhand ever. both my parents work on it from a day before and then it’s all creaming in with sugar on the day it has to be eaten.
the plan was to make strawberry shrikhand because it’s my moms best recipe ever but the strawberries went bad. so we made kesar instead.

today’s lunch was kesar shrikhand, undhiyu, panchkuta sabzi (courtesy of my neighbor), tuver kakdi and puri. also fried mirchi on the side. very delicious. by @mfoodjo

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5 years ago