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Thursday, April 3, 2008

How to use a Can Opener???

I have seen a Can Opener and have used canned food, but never been curious to use it, I thought using one would be a very simple task but it proved different... I always have a notion that Canned Food was not very healthy but in this quick world there is no other resort, rather to get used to canned food... I prefer Tomatoes and Corn Kernel and nothing more, in can but not always... I have never opened a can, ten days back I wanted to make a dish with Corn Kernels and I tried using the Can Opener but uhhh ah... I tried all kindsa tricks that I could but the can was left with dents and marks and nothing more... Luckily he came home at the right time to rescue me oops nope rescue the can and the opener... Then I realized that opening cans were the most easiest thing and any one can learn it... There are 2 wheels on the Can Opener, the sharp one rests on the can, which slids thru the can top, the wedged wheels is on the side... I have seen many Can Openers that are labelled for left handers too... No idea how those work....



Carrots - 2
Corn Kernels - 1/2 cup
Lima Beans - 1/2 cup
Canned Tomatoes - 2-3 tbsp (Ripe Tomatoes)
Celery Seeds - 1 tsp
Pepper - 1 tsp
Onion - 1 medium size
Chicken Broth - 1 cup (Veg broth)
Paparika - 1 tsp
Salt to taste
Cilantro - few stalks
Vegetable Oil - 1 tbsp


1. Heat Oil, add Onions, Celery Seeds and Carrots.
2. Stir well and let it cook for 3 mins.
3. Add Paprika, Pepper, Tomatoes and Salt and stir well.
4. Mix in the Lima Beans and allow it to cook for 3 mins.
5. Pour the Chicken Broth, let it boil then add the Corn Kernels.
6. Check for Salt and sprinkle Cilantro (chopped).

Wednesday, April 2, 2008

Coriander Chutney


Coriander Leaves - 1 bunch
Red Chillies - 3 nos.
Channa Dhal - 1 tbsp
Urad Dhal - 1 tbsp
Tamarind - a small gooseberry size
Salt to taste

For Frying:
Vegetable Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Urad Dhal - 1 tbsp (or Channa Dhal)
Curry Leaves - 1 stalk
Red Chillies - 1 no.


1. In a wok fry Red Chillies, Channa Dhal, Urad Dhal and Coriander Leaves separately.
2. In a mixer grind all the ingredients to a paste.
3. In a wok heat Oil and add Mustard Seeds until they splutter.
4. Add the Red Chillies and Urad Dhal and or Channa Dhal and Curry Leaves.
5. Pour this on the chutney.

Served with: Dosa, Idly and Chappathi

Fry the Coriander Leaves well otherwise the chutney will taste bitter. Soak Tamarind in water and use it to make the chutney.

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