DIY - Rosemary Oil

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I am crazy for herbs, bcoz they are the small things that comes with great flavor and aroma. Herbs are very expensive to buy, hence it is very economical to grow them in your garden and also they will be quiet handy when you are in need. I have always grown Mint in my garden, since then I have a wish to have elaborated Herb Garden, they give nice aroma if you plant them near your sit out or patio etc. Slowly I have added Italian Basil, Thai Basil to my Herb Garden Collection. Basil is one variety it sustains and survives well, but you have to plant in every spring. I have tried Rosemary and Oregano this year, came to know that Oregano is very sensitive but on the other hand Rosemary is very rough and tough herb. Once you have planted it lasts forever surviving all seasons and stands still in all weather conditions.

Homemade Rosemary Oil

I know and have tried very few recipes that use Rosemary but those few are STAR recipes with the rosemary infused flavor. One is Rosemary Potatoes and Roasted Chicken or Turkey infused with Rosemary spices. Both recipes have subtle rosemary flavor and they taste delicious. So as I know only few recipes, I need to put good use for abundant rosemary that is growing in my garden.

These days I have been hearing a lot about the significance of Rosemary Oil in the health and beauty products, esp in hair treatment products. So  i have looked for some recipes and ideas to make Rosemary Oil, that search resulted in this Homemade Rosemary Oil. I have made one batch with it, it is so simple to make it, I have started using it for my hair and my daughters. All you have to do is Massage your hair with Rosemary Oil at the roots every time before you wash your hair. That gives lot of shining to your hair and makes it strong. Apart from using it for your hair, you can use Rosemary Oil for massage and in Aromatherapy. You can use Rosemary Oil in Italian Cooking and for some chicken recipes. But I suggest to make separate portions for each purpose and store them separately.
Homemade Rosemary Oil becomes nice Holiday Gift for your family and friends for upcoming holidays. Here comes the recipe, Njoy!


Ingredients:
Rosemary Leaves - 1 cup
Olive Oil - 1 Cup

Things you need:
Mortar and Pestal
Mason Jar ( or Air tight container)

Method:
  • Cut the Rosemary strands into pieces. You can leave the stems, the leaves are little thorny, I suggest to use gloves. 
  • In Mortar crush the leaves roughly along with their stems. 
  • Take a clean Mason Jar and dry it with towel ( if should not have any moisture in it). First place the crushed Rosemary Strands and pour a cup of Oil in it.



  • Secure the Jar with tight lid and store it in the window sill for 2 days where sun light comes. Then store in the dark place for 15 days.

  • After 15 days you will notice the Rosemary gets dried in the Jar, Strain the oil squeeze the Rosemary to get all the thick extracts from it. Discard the dried Rosemary and dry extracts.




  • Now Store the oil in separate jar and use it daily in your bath or for your body massage or for your hair.

Homemade Rosemary Oil

Notes:
  • Some recipes stated to boil the oil with Rosemary, but i preferred sun dried method as it is natural procedure.  

As there is more Rosemary in my garden I am looking for other ideas with Rosemary as well, if you have any ideas please do share with me!

see you next time,
until then take care
-Mythreyi

Spicy Chicken Curry with Coconut Milk

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Most of Kerala Recipes are known to have Coconut as the base ingredient. So I used to think the Kerala curries won't be that spicy, but when I made the Kerala Authentic Chicken Curry, that changed my opinion. In Kerala style cooking, Onions are sauteed with spices before for long time until they are infused with spices, then meat is cooked along with with these onions and spices. This differs little in Andhra cooking, where meat is marinated with spices and then cooked with onions. Both styles are special in their own way with unique taste. So today I have prepared Spicy Chicken Curry made with coconut milk, this curry is spicy and creamy at the same time. As Coconut milk makes this recipe little creamy which is well handled by my kids as well. I have followed Nag' recipe here but changed several things to make it adapt to my family needs. Here is my version, Njoy!



Ingredients:
Chicken - 1 lb
White Onion - 1 cup
Tomato - 1 small
Turmeric Powder - 1 tsp
Cumin Powder - 1/2 tsp
Coriander Powder -1 tsp
Red Chili Powder - 1 tsp
salt - 1 tsp ( according to your taste)
Ginger Garlic Paste - 1 tsp
Green Chili - 1
Oil - 2 Tbsp ( Coconut Oil is preferred, but i have used canola oil)
Coconut Milk - 1 cup
Cilantro - for garnish

Preparatory Steps:

  • Wash Chicken with luke warm water and keep it aside
  • Chop onions and green chili  in long thin slices.
  • Chop tomato into medium pieces.

Method:

  1. Heat Oil in Kadai or non stick pan. Add sliced onions and green chili to the pan. Saute them until they are roasted. ( it takes 10 min)
  2. Add ginger garlic paste and saute them until oil separates from it ( 5 min).
  3. Add all spices, Turmeric Powder, Coriander Powder, Cumin Powder, Red Chili Powder and salt. Mix it well until everything is well combined. Now add Tomato cubes to it, mix it well. You will get nice color and aroma of spices.
  4. Now add washed chicken to the pan and mix it well with onion and spice mixture.
  5. Add 1 cup of coconut milk and mix it well and close the lid, bring to boil. ( 10 min)
  6. Now open the lid taste and adjust the seasonings and simmer for another 5 minutes.
  7. By now you will get creamy and thick consistency of the curry, top with cilantro / coriander leaves and switch off the stove. Serve hot with white rice and enjoy!



see you next time with another great recipe,
until then take care, ba bye
-Mythreyi



Thai White Eggplant Stir Fry

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One day at Sprouts I have spotted cute round white Thai Baby Eggplants. I have seen several varieties  of Eggplant before but this one is totally new to me. These resemble more like Green Striped Baby Eggplants that we get in some parts of Andhra, in India. So I have picked up these cute baby eggplants with no intention what to make with these. I have used Eggplants before in several Thai dishes esp in Green Curry, where Eggplant is paired with Ginger and Green Chilli, to enhance the flavor of it. My mom makes the Vankaya Fry ( Eggplant Stir-Fry) with Ginger, Green Chilli and Grated Coconut Combination, That tastes superb...! My all time favorite is Eggplant Stir fry made with Garlic, CuminSeeds, Coconut Powder seasonings. So Today I set my mind to try some Thai Dish with these eggplants, I have searched several recipes but nothing seemed exciting, as most of those are either gravy curries or mixed with meat. So I came up with my own Fusion recipe, by mixing Indian and Thai flavors into it. And the end result is Superb and Delicious, Here it is Enjoy!

White Thai Eggplant Stir-Fry

Ingredients:
White Thai Baby Eggplant - 6
White Onion - 1/2 medium
salt - 1 tsp
Oil - 1 Tbsp + 1 tsp
Cilantro  - 1 Tbsp ( Coriander Leaves)

Spicy Seasoning:
Ginger - 1/2 inch
Green Chili - 2 medium
Coriander Seeds - 1 tsp
Coconut Powder - 2 tbsp

Preparatory Steps:
  • These thai eggplants will have lot of seeds in it, so you need to saute them in oil first to make them soft. Trim the stem edge and Cut the Eggplant into round circle and saute them in 1 Tbsp of Oil and keep them aside.
  • Grind the ingredients under Spicy Seasoning into fine paste in a small mixie jar. 

Method:
  1. Take the same nonstick pan that you have sauteed eggplants before, add 1 tsp oil to it. Once the oil is hot, add thinly sliced onions to it, saute until onions become translucent.
  2. Now add the sauteed Eggplant rounds to the pan. Once the eggplant slices are mixed with onions, add some salt to it and leave it on medium flame for 5 min. 
  3. Now add the spicy seasoning to the pan and mix it well gently, and stir fry for another 5 min until the everything is well combined and cooked. 
  4. Taste and adjust salt and Finally top with some cilantro on top and switch off the stove.
  5. Transfer to serving bowl and serve immediately with hot white rice.

Notes:
  • You can cut the eggplants in any shape, but cutting in round shape here makes the seeds intact with out getting them out loose into stir-fry.
  • Sauteing the eggplant before makes them soft, this is critical step, other wise you don't get the nice flavor and texture to your stir fry.

Hope you have enjoyed today's fusion recipe with Eggplant,
will be back another great recipe, until then take care!
-Mythreyi