tag:blogger.com,1999:blog-22169090497702275772024-03-06T13:48:33.775+05:30Mom's CookingAll about my mom's dishes and the way I've learnt to make themShreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-2216909049770227577.post-81819478337604969662011-02-14T11:13:00.005+05:302011-02-14T20:49:42.333+05:30Happy Valentine's Day!Though I started baking sometime back, and have made many heart shaped cakes in my heart-shaped tray, I was never inclined to post the cake recipes. Mainly because I never got to take any good pictures.<div><br /></div><div>Even today's picture has been taken from my mobile camera, so the quality might not be that great. I baked this cake yesterday, but hey, it is Valentine's Day, so here's wishing everyone a Happy Valentine's day.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKI6LL1YN3ddBV0gaAo1DgYYLrbzjm6Fibu44t95jj8qFUPkdg6yh1q2kzTNIMWG90zKRlV9k4tFtPaYG3p09afU-Skyzc9B7Ma8kY1rLUFSUwJgILbV3TVdCLT27HZDsv6jdQtx5_1M/s1600/13022011640.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKI6LL1YN3ddBV0gaAo1DgYYLrbzjm6Fibu44t95jj8qFUPkdg6yh1q2kzTNIMWG90zKRlV9k4tFtPaYG3p09afU-Skyzc9B7Ma8kY1rLUFSUwJgILbV3TVdCLT27HZDsv6jdQtx5_1M/s400/13022011640.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5573556767926619970" /></a><br /><br /><b>Recipe </b>is adapted from <a href="http://sunitabhuyan.com/">Sunita's blog</a>, and what caught my eye was the name - <a href="http://sunitabhuyan.com/?p=58">nutty chocolate cake</a>. My daughter will not have any other cake than chocolate, and some grounded nuts sounded great, since she doesn't eat whole nuts either. I followed the recipe except for the sugar, I just powdered normal sugar. </div><div><br /></div><div>Of course, the batter was more, so I also had enough to bake a small 6" round cake from it. </div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXBsNe6ORiY_hmoP2wnCTweWbgyxZpprBf5ALTBeJ2Nx-v-COzrwCigDWgAWJrQtAz3roQCBCr4hgCwg6TBDB1qdGOKZpIGTxYwhqVp5-vKtn-8xzQzos3uoQPuN-e-R4CBgZHLihvIA/s1600/13022011637.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXBsNe6ORiY_hmoP2wnCTweWbgyxZpprBf5ALTBeJ2Nx-v-COzrwCigDWgAWJrQtAz3roQCBCr4hgCwg6TBDB1qdGOKZpIGTxYwhqVp5-vKtn-8xzQzos3uoQPuN-e-R4CBgZHLihvIA/s400/13022011637.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5573558475166799442" /></a><br /><div><i>The colour of the cake is a mystery to me. I have noticed that every time I use Hershey's cocoa instead of the Cadbury's cocoa powder, the colour is extremely light after baking. Has anyone had the same experience?</i></div><div><br /></div><div>I just served the cake with some Hershey's chocolate syrup. I do not have pictures of the slices. </div><div><br /></div>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com10tag:blogger.com,1999:blog-2216909049770227577.post-38216662051761058302011-02-09T15:15:00.006+05:302011-02-09T16:35:04.549+05:30Broccoli Mushroom Stir FryThe <a href="http://ammascooking.blogspot.com/2011/02/crab-curry.html">last post</a> was done in haste, and today also I wanted to post something real quick, but then decided against it when I came across these pictures.<br /><div><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtO8p1SVVoll1xrQZ-V-cfl7G7ePSVy8gGTREg91vXE_BQnef1h_qtaPD51mazD2PZQAkqQyN5G9b9CWFk5ny83OaUKB-DbX0ixp-fNe9GUkggCI5rQsqTqXm-jd5BR1tIFpYIyi9i_c/s1600/100_2803.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtO8p1SVVoll1xrQZ-V-cfl7G7ePSVy8gGTREg91vXE_BQnef1h_qtaPD51mazD2PZQAkqQyN5G9b9CWFk5ny83OaUKB-DbX0ixp-fNe9GUkggCI5rQsqTqXm-jd5BR1tIFpYIyi9i_c/s400/100_2803.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571551692513636034" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxHHDYSxfDQpB-g0rT1Frk-fK-5ugtBOl7oGVUa5p1KWehk3MozSQ17vYZRIqcniQb3i_9uWIyPn_hx0di7Skij4ItegGUOnsYYx6_JvQHlESqNu97lqZ_TfMiJ69hYZ-JN1OqodUYvA/s1600/100_2805.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxHHDYSxfDQpB-g0rT1Frk-fK-5ugtBOl7oGVUa5p1KWehk3MozSQ17vYZRIqcniQb3i_9uWIyPn_hx0di7Skij4ItegGUOnsYYx6_JvQHlESqNu97lqZ_TfMiJ69hYZ-JN1OqodUYvA/s400/100_2805.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571551694123531442" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgUGdNlLeHBFKVB35Fmmc1f554wMc5YJj4sGG25_DF8XWEy2MjGvmr7cDQ3BQP_NBDNz8k79jtYBcoWYEPfr1l-fwOhhrpG62iZ-bA7xQlQOmCF0ukC5LIIRupVmjLY1SZVdtLEJGCAw/s1600/100_2806.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgUGdNlLeHBFKVB35Fmmc1f554wMc5YJj4sGG25_DF8XWEy2MjGvmr7cDQ3BQP_NBDNz8k79jtYBcoWYEPfr1l-fwOhhrpG62iZ-bA7xQlQOmCF0ukC5LIIRupVmjLY1SZVdtLEJGCAw/s400/100_2806.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571551700673423378" /></a><br /><br /><div>And an idea hit me. </div><div><br /></div><div>You see, the dish that got made with the above ingredients has a history. It got done so quickly over a chat conversation! Yes, and if you have already seen <a href="http://www.cookingandme.com/">Nags'</a> awesome pictures and post of <a href="http://www.cookingandme.com/2009/02/stir-fried-broccoli-with-mushrooms-and.html">Stir Fried Broccoli with Mushrooms and Bean Sprouts</a>, you can guess that the person who guided me over chat was <a href="http://www.cookingandme.com/">Nags</a>. </div><div><br /></div><div>So, the idea was - why not share the conversation in a post with these pictures and show you how easy it is to cook over chat! But some background before the actual chat first.</div><div><br /></div><div>I had picked up mushrooms and broccoli and got home around 12:00 p.m. one day and wanted to make something with both since my daughter likes them. I quickly chopped them, logged in and searched for Nags' recipe, and realized I didn't have a few of the ingredients. I was also unsure how to judge whether the mushrooms were cooked once I got started, so I checked if she was online. </div><div><br /></div><div>I sure was lucky that day, because here's the conversation we had:</div><div><br /></div><div><i>(The ingredients I didn't have/ use are italicized)</i></div><div><br /><div><div><div><span class="Apple-style-span"><span class="Apple-style-span"><b>12:25 PM</b> <b>me</b>: hi Naga </span></span></div><div><span class="Apple-style-span"></span><span class="Apple-style-span" style="color: rgb(204, 51, 204); "><b>Nags</b>: hey</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: QQ - how do you know when </span></span><span class="Apple-style-span">mushrooms are cooked</span></div><div><span class="Apple-style-span"><span class="Apple-style-span"> button mushrooms</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: they dont need much time</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"> what dish are u making</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span">12:26 PM <b>me</b>: I'm inspired by your <a href="http://www.cookingandme.com/2009/02/stir-fried-broccoli-with-mushrooms-and.html">broccoli mushroom dish</a></span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: :)</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: though I'm not using </span></span><span class="Apple-style-span"><span class="Apple-style-span"><i>soya</i></span></span><span class="Apple-style-span"><span class="Apple-style-span"><i> </i></span><span class="Apple-style-span">and </span></span><span class="Apple-style-span"><span class="Apple-style-span"><i>corn flour</i></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span">my daughter likes both </span></span><span class="Apple-style-span"><span class="Apple-style-span">broccoli and mushrooms, </span></span><span class="Apple-style-span"><span class="Apple-style-span">so i thought of combining both and making a dish to suit herr tastebuds (no soya:-() </span></span><span class="Apple-style-span"><span class="Apple-style-span">just onions</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span">12:27 PM no </span></span><span class="Apple-style-span"><span class="Apple-style-span"><i>bell pepper</i></span></span><span class="Apple-style-span"><span class="Apple-style-span"> </span><span class="Apple-style-span">too</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: oh hmm, </span></span><span class="Apple-style-span"><span class="Apple-style-span">yeah onions should be enough actually</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: k</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: i make something with just broccoli and onions</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: is it ok to add tomatoes?</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: but a little bit of soya sauce really helps</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"> yeah why not</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span">12:28 PM maybe u can puree and add so that it has a base</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: k, that shud give her the flavour she likes</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"> ok </span></span><span class="Apple-style-span"><span class="Apple-style-span">cool</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: the mushroom gets soft very quijcly and becomes a deeper colour</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: k, </span></span><span class="Apple-style-span"><span class="Apple-style-span">i used garlic too</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span">12:29 PM added a little salt and pepper, </span></span><span class="Apple-style-span"><span class="Apple-style-span">that shud be enuf?</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: more than :)</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: i'm doing it as i chat wiht u ok</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: simple yet flavourful</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"> :)</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: cool, so i'll wait for colour to change and turn off?</span></span></div><div><br /></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: yes, test one piece if u are unsure</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: coz i just made mushrooms once before</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: wont take too long</span></span></div><div><br /></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: long back</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"></span><span class="Apple-style-span">k </span><span class="Apple-style-span">cool</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: even broccoli cooks super quick</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: softness indicates cooked?</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"> yeah</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: yes</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span">12:30 PM <b>me</b>: cool, think its done..</span></span><span class="Apple-style-span"><span class="Apple-style-span">thanks!:D</span></span></div><div><br /></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: shudnt be rubbery</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: great! </span></span><span class="Apple-style-span"><span class="Apple-style-span">:D</span></span></div><div><br /></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: enjoy!</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: wow my dish is done over chat</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: hahah this is awesome</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: yeah, </span></span><span class="Apple-style-span"><span class="Apple-style-span">thank God you were available, </span></span><span class="Apple-style-span"><span class="Apple-style-span">i just logged in to check ..</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span">12:31 PM <b>Nags</b>: :)</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: after cutting all stuff and keeping the pan on the stove </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"></span><span class="Apple-style-span">take care have a great day </span><span class="Apple-style-span">ahead</span></span></div><div><br /></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: u too</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: catch u later</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> Nags</span></b><span class="Apple-style-span">: bye for now</span></span></div><div><br /></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"> me</span></b><span class="Apple-style-span">: have to go pick her now:D</span></span></div></div></div><div><span class="Apple-style-span"><br /></span></div><div><br /></div>From the time stamp in the above chat conversation, you can deduce that my dish was done in 5 minutes!</div><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRfpfyJMwX2zP3WfOqUpIPXRZNSL6EIM-nLSRUCOIBmIS65SOPR5Gtpn2tugqdeshdH8RX7OiLKwZELAeIOYEApBYQeqsiVGJOzF27qq5IW1CAtscm2_dM1ES4cvDwPFd_G0BLjk_FPU/s1600/100_2812.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRfpfyJMwX2zP3WfOqUpIPXRZNSL6EIM-nLSRUCOIBmIS65SOPR5Gtpn2tugqdeshdH8RX7OiLKwZELAeIOYEApBYQeqsiVGJOzF27qq5IW1CAtscm2_dM1ES4cvDwPFd_G0BLjk_FPU/s400/100_2812.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571551719321334322" /></a><br />Here's the recipe:</div><div><br /></div><div><i>Ingredients:</i></div><div><i><br /></i></div><div>Mushrooms - I used button mushrooms - about 1 1/2 cups after halving each</div><div>Broccoli - 1 big head cut cut into floret</div><div>Onions - 2 medium sized - finely chopped</div><div>Garlic - 2 - 3 cloves - peeled and pounded</div><div>Tomatoes - 2 - finely chopped</div><div><i><br /></i></div><div>Salt - to taste</div><div>Pepper - to taste</div><div>Oil - 2 tsp</div><div><i><b><br /></b></i></div><div><i><b>Method:</b></i></div><div><i><b><br /></b></i></div><div><ul><li>Heat oil and saute the onions and garlic</li></ul><ul><li>Add the tomatoes, mushrooms and broccoli and stir fry until the mushrooms and broccoli are cooked</li></ul><ul><li>Add salt and pepper to taste and mix well</li></ul></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2JpuQGxxClWWusI71XI9Nv20e_vLIYa2QFoxMULHhjMXC_9MPu0de3ivMlsbLvPP7ZNPmZ4K92hA4t3aGYAM24Yb0xt5XaZPcWsO_44M9GceI9UgXD6-CJ0llwJcfeJKynS7qqechO8/s1600/100_2808.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2JpuQGxxClWWusI71XI9Nv20e_vLIYa2QFoxMULHhjMXC_9MPu0de3ivMlsbLvPP7ZNPmZ4K92hA4t3aGYAM24Yb0xt5XaZPcWsO_44M9GceI9UgXD6-CJ0llwJcfeJKynS7qqechO8/s400/100_2808.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571551709966039586" /></a><br /></div><div>Serve with Rice/ Chapathi<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-DQrwqTr9LD-v-PIMgi5AexkV81wB0e5dF6GddN7CcjkGj02jQfSu6J2n8DV6xgGp_A1YHKhfRjhbynnhOoUYjtKR5YTJa3xGJg6sWsSvz1_ghoK5TDH0BqJ0cjF8sC5BpYj1YsEKb8/s1600/100_2822.JPG"></a></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-DQrwqTr9LD-v-PIMgi5AexkV81wB0e5dF6GddN7CcjkGj02jQfSu6J2n8DV6xgGp_A1YHKhfRjhbynnhOoUYjtKR5YTJa3xGJg6sWsSvz1_ghoK5TDH0BqJ0cjF8sC5BpYj1YsEKb8/s1600/100_2822.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-DQrwqTr9LD-v-PIMgi5AexkV81wB0e5dF6GddN7CcjkGj02jQfSu6J2n8DV6xgGp_A1YHKhfRjhbynnhOoUYjtKR5YTJa3xGJg6sWsSvz1_ghoK5TDH0BqJ0cjF8sC5BpYj1YsEKb8/s400/100_2822.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571554575551335090" /></a><br /><i>In case anyone is wondering:</i> I actually keep chopped tomatoes ready in the refrigerator each day, so I could quickly grab the box and add them to this dish. This makes it so much easier to cook pasta or tomato chutney or any dish requiring tomato as a base. I also have chopped onions, peeled ginger and garlic ready for use everyday. And yes, I was chatting from the kitchen.</div>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com11tag:blogger.com,1999:blog-2216909049770227577.post-64322097747800686912011-02-07T14:56:00.004+05:302011-02-07T15:05:12.885+05:30Crab Curry<div>Here is the recipe for <b>Crab curry</b>. </div><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsaQu35OgA5p7PpxizVOkQIXS5CyyT7U1I7Y8bwk_4oknCnbe8GVlutfdZ8S-Dt72fFkg4jLViDV8iHv7a6x1QzYxIbOTqoMlMus-0PRNflQoq-9wlAEvvgnDHOJQAPcDrDhtvzMQaOcQ/s1600/100_0837.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsaQu35OgA5p7PpxizVOkQIXS5CyyT7U1I7Y8bwk_4oknCnbe8GVlutfdZ8S-Dt72fFkg4jLViDV8iHv7a6x1QzYxIbOTqoMlMus-0PRNflQoq-9wlAEvvgnDHOJQAPcDrDhtvzMQaOcQ/s400/100_0837.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5570878072167778882" /></a><br /><br /><br /></div><div><i>Ingredients:</i></div><div><br /></div><div>Crab - medium sized - 12 - with the legs, cleaned and cut</div><div>Onions - 3 - finely chopped</div><div>Tomatoes - 3 - finely chopped</div><div>Ginger - peeled and pounded - 2-3inch sized/ 2 tbsp</div><div>Salt - to taste</div><div>Water - 1/2 cup</div><div><br /></div><div><i>For the masala paste:</i></div><div><br /></div><div>Grated coconut - 1 cup</div><div>Sesame seeds - 2 tbsp (optional)</div><div>Coriander seeds - 3 tbsp</div><div>Cumin seeds - 1 tbsp</div><div>Red chillies - 3-4 (or more depending on taste)</div><div>Black pepper - 1tsp</div><div>Water - 2tbsp</div><div><br /></div><div><i>For tempering/ garnish:</i></div><div><br /></div><div>Onions - 1 whole chopped lengthwise</div><div>Coriander leaves - chopped</div><div>Oil - 1 tbsp</div><div><br /></div><div><i><b>Method:</b></i></div><div><br /></div><div><ul><li>Dry roast all the ingredients for the masala paste, let cool, and grind to a smooth paste with little water and keep aside</li></ul></div><div><ul><li>In a wide bottomed pan mix the chopped onions and tomatoes, ginger and crab and a little water and leave to boil until crab is cooked (You will get a lovely smell of the crab meat and can check with a fork or knife if the meat is soft enough). Add water in between if you want lots of gravy with the curry, else let it be semi dry</li></ul></div><div><ul><li>Add the masala and mix well by tossing with two ladles and keep covered on low flame and cook for another 5 minutes, increase the flame and then let it simmer for another 2 minutes before you turn off</li></ul></div><div><ul><li>Keep a tadka pan and heat the oil, add the onions and let it caramelize into a dark brown, pour it on top of the curry and also garnish with chopped coriander leaves</li></ul></div><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirm1hoCPaz_-G8_9TIlxfGxzfnW-d3N88CifxTcLyGNl2j_DSQ-3U2s-gPfS0wXwe_BXqahfmSj8Pp22ODmblcPxRx20ipYqm7KDRMrveBjJPNNhPUD3DAPArfTLVF1m4VFmNLeOnKFs4/s1600/100_0842.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirm1hoCPaz_-G8_9TIlxfGxzfnW-d3N88CifxTcLyGNl2j_DSQ-3U2s-gPfS0wXwe_BXqahfmSj8Pp22ODmblcPxRx20ipYqm7KDRMrveBjJPNNhPUD3DAPArfTLVF1m4VFmNLeOnKFs4/s400/100_0842.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5570878079958491234" /></a><br /><br /></div><div>Serve with rice/ chapathi</div><div><br /></div>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com13tag:blogger.com,1999:blog-2216909049770227577.post-63762113999138344592010-05-12T09:00:00.008+05:302010-05-12T09:29:18.829+05:30New Arrival !:-)Dear All,<br /><br />We are blessed with a baby boy (on April 13th, a day before Vishu, which was on 15th this year). We named him Devang.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kqu4YAtCqysAzTYNL8bRSAMbTcNEW1LXlRlwnYBPOaG6K7Pq0Qty2cVGGjMhipgN4ZnW08ZwGX4x67X-aU4az7PjmGRjuLQg7xAPMPt73qfdKGfvu6oRaPPw6koKPgJsfrdu_8nrRlQ/s1600/100_1344.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kqu4YAtCqysAzTYNL8bRSAMbTcNEW1LXlRlwnYBPOaG6K7Pq0Qty2cVGGjMhipgN4ZnW08ZwGX4x67X-aU4az7PjmGRjuLQg7xAPMPt73qfdKGfvu6oRaPPw6koKPgJsfrdu_8nrRlQ/s400/100_1344.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470222851815035938" /></a><br /><br />This is the mini-sadya prepared by Amma for his naming ceremony. Of course, we had Pal Payasam and Neyyappam/ Unni Appam also, but I missed clicking pictures of the dishes.<br /><br />Wishing everyone a wonderful year ahead...<br /><br /><i>This blog will have to wait for some more months for posts:-)</i><div><i><br /></i></div><div><i>Also, I have realized that pictures from my blog are being used in other websites. This may not be something new to all bloggers out there, but I never thought it would happen to me, my pictures being of poor quality! </i></div><div><i><br /></i></div><div><i>Check this out: <span class="Apple-style-span" style="font-style: normal; "><a href="http://kshore.com/recipe/?rid=48">http://kshore.com/recipe/?rid=48</a></span></i></div><div><i><br /></i></div><div><i><a href="http://kshore.com/recipe/?cid=19"></a>The picture is taken from my post:</i></div><div><i><br /></i></div><div><i><a href="http://ammascooking.blogspot.com/2008/10/diwali-celebrations-and-events.html">http://ammascooking.blogspot.com/2008/10/diwali-celebrations-and-events.html</a></i></div><div><i><br /></i></div><div><div><i>I hope to get back to all this and take care to edit my photos and add a watermark/ copyright info etc.</i></div><div><i><br /></i></div><div><i>Take care all!</i></div></div>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com15tag:blogger.com,1999:blog-2216909049770227577.post-27698738409627893902009-10-18T12:03:00.006+05:302009-10-18T12:31:13.652+05:30Diwali Wishes<span style="font-weight:bold;">Hope everyone had a safe and Happy Diwali! </span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEK7BZ-pZUE6SeU0t6pUd2R3fcp3xdXmWazh8Ox9txCqR85XWrRdGIKwupLDBfmcPd6ZTdahDof68w7RY-HCg_HWKA_zUFTdWXc1vZ4sclNvUtDj7-th4qEBLLO7luC0P4x9os3Pe-nyw/s1600-h/Diwali'091.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEK7BZ-pZUE6SeU0t6pUd2R3fcp3xdXmWazh8Ox9txCqR85XWrRdGIKwupLDBfmcPd6ZTdahDof68w7RY-HCg_HWKA_zUFTdWXc1vZ4sclNvUtDj7-th4qEBLLO7luC0P4x9os3Pe-nyw/s400/Diwali'091.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5393829805010035890" /></a>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com9tag:blogger.com,1999:blog-2216909049770227577.post-92037657274882530372009-09-03T11:00:00.004+05:302009-09-03T11:28:26.409+05:30Onam Celebrations<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVn92oeveAl6ezRsllSyEJZgBryLnjgrWyP16oPtvXSJbtVDsUSZFwc16Tr9dCSaafsIhvOVfmfVy_8mzKKobVDIezs01BIVJJu5rpP_CRf1qm9uZFsWY_vcEW5hXf-NH7Z6Dt9x_UH08/s1600-h/100_01881.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVn92oeveAl6ezRsllSyEJZgBryLnjgrWyP16oPtvXSJbtVDsUSZFwc16Tr9dCSaafsIhvOVfmfVy_8mzKKobVDIezs01BIVJJu5rpP_CRf1qm9uZFsWY_vcEW5hXf-NH7Z6Dt9x_UH08/s400/100_01881.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5377115365736634386" /></a><br /><span style="font-style:italic;">Flower Carpet</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1-UoOmUh5hSuC5k-pb8AEMpeL1IepjyZz7W0ajIf2hVuJaNuuk_NqdZpxxZ4H3waGlB7Hz0Vr8KKk53F-oeK4dUcSjOg9_f_jzhegBxEi-rIIhQgodDDzPhQRZq8Qzw5DAUbRN686S0/s1600-h/100_0199.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1-UoOmUh5hSuC5k-pb8AEMpeL1IepjyZz7W0ajIf2hVuJaNuuk_NqdZpxxZ4H3waGlB7Hz0Vr8KKk53F-oeK4dUcSjOg9_f_jzhegBxEi-rIIhQgodDDzPhQRZq8Qzw5DAUbRN686S0/s400/100_0199.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5377115372973918786" /></a><br /><span style="font-style:italic;">Onam Sadya-small plantain leaf with Avial, Pacchadi, Cabbage Thoran, Upperi, Ulli Sambar</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9cswbhHFq_HlR2LdW87mRKY6s6_Yl_Cp3EKwOhAb6d43z559ZxPbZWU3k3eLrp634XI0iOLCYVm9qe_gGGp6AfCFSbzUfP5bGB86lP2AaGzhzxxwyPSqc5zQMB47TdJD20y-cN8Fex8/s1600-h/100_0205.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9cswbhHFq_HlR2LdW87mRKY6s6_Yl_Cp3EKwOhAb6d43z559ZxPbZWU3k3eLrp634XI0iOLCYVm9qe_gGGp6AfCFSbzUfP5bGB86lP2AaGzhzxxwyPSqc5zQMB47TdJD20y-cN8Fex8/s400/100_0205.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5377115382463069826" /></a><br /><span style="font-style:italic;">Pal Ada Payasam</span>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com16tag:blogger.com,1999:blog-2216909049770227577.post-35188962072910078412009-08-23T10:15:00.003+05:302009-08-23T18:44:49.534+05:30Happy Ganesh Chathurthi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptloWdb2tpV7vFfQLo83UOzBxJJS6f5beMNv10H5IY7uCCBOBiG6Tcovihn1nkBNcLooT4PUaKEnmdfwsa6W-gfsBOkUSp2IyNAoPjDWd4MObm5ozzhLiLYMX2fmUzxVefXgHHbtDg4o/s1600-h/100_0141.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptloWdb2tpV7vFfQLo83UOzBxJJS6f5beMNv10H5IY7uCCBOBiG6Tcovihn1nkBNcLooT4PUaKEnmdfwsa6W-gfsBOkUSp2IyNAoPjDWd4MObm5ozzhLiLYMX2fmUzxVefXgHHbtDg4o/s400/100_0141.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5373143610145792642" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9W9FU66xorT_TsvlszsPk_QWu70qynZk6tvTXCVE2_60gUXXgOIhKlutWwSvN0W2cZi7u_wdH55II3z8md97TldWfL-eSDXBgMaVxCnufE2cXUbOUfPD9aEaqpOMLNlLPxQLU_W8gxIo/s1600-h/100_0137.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9W9FU66xorT_TsvlszsPk_QWu70qynZk6tvTXCVE2_60gUXXgOIhKlutWwSvN0W2cZi7u_wdH55II3z8md97TldWfL-eSDXBgMaVxCnufE2cXUbOUfPD9aEaqpOMLNlLPxQLU_W8gxIo/s400/100_0137.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5373143618837962466" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEdOREJ7ZEBG1Wm2hNbZmJo47CxOcjt19Nrq4IBk0Sv8AvrkM8qmGm9jM7Z_uboXI2NRmgITnPdEaSOsfGrk0UtAkq0jEf7MCde3Z7YD58SjkMIJ3aBJwBWtyMcw-hgX53xnKgo9mmwg/s1600-h/100_0139.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEdOREJ7ZEBG1Wm2hNbZmJo47CxOcjt19Nrq4IBk0Sv8AvrkM8qmGm9jM7Z_uboXI2NRmgITnPdEaSOsfGrk0UtAkq0jEf7MCde3Z7YD58SjkMIJ3aBJwBWtyMcw-hgX53xnKgo9mmwg/s400/100_0139.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5373143628853998802" /></a>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com14tag:blogger.com,1999:blog-2216909049770227577.post-37452842092415556402009-05-28T15:15:00.003+05:302009-05-28T16:15:38.914+05:30Spinach/ Palak Rice<span class="Apple-style-span" style="font-weight: bold;">I</span> am unable to resist <a href="http://ammascooking.blogspot.com/2009/05/vegetable-pulao-vegetable-rice.html">another entry</a> to <a href="http://www.cookingandme.com/2009/05/monthly-mingle-33-ravishing-rice.html">Monthly Mingle #33 - Ravishing Rice Recipes</a> event at <a href="http://www.cookingandme.com/">Edible Garden</a>. We love Palak/ Spinach at home, and it features at least twice a week on the menu. In case I am too lazy to make <a href="http://ammascooking.blogspot.com/2008/07/palak-paratha.html">Palak Paratha</a> or Aloo Palak or <a href="http://ammascooking.blogspot.com/2008/07/dal-palak-curry.html">Dal Palak</a> or plain Palak subji, I make Palak Rice. The main advantage is I need not make any side dish separately to go with this; curd or papad or pickle or <a href="http://ammascooking.blogspot.com/2008/06/breakfast-side-dish.html">coconut chutney</a> will go really well with it. What's more, if you have leftover rice, this is more easy to prepare.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wi2SiHHz5ZjLm6m85frEkvl0HAKxD41cFnIPqliQA0e0EI0Kj8J9-Li1jqgkcGiEHb1vzW6aPjP-WRi2RX0TobgZFw1EzZQvII8XJW8fM5nzS_PQrmMi9rvBL_D3jJ8DBq3nFCROcII/s1600-h/P1090176.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wi2SiHHz5ZjLm6m85frEkvl0HAKxD41cFnIPqliQA0e0EI0Kj8J9-Li1jqgkcGiEHb1vzW6aPjP-WRi2RX0TobgZFw1EzZQvII8XJW8fM5nzS_PQrmMi9rvBL_D3jJ8DBq3nFCROcII/s400/P1090176.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340808161371136594" /></a><br />To make the <span class="Apple-style-span" style="font-weight: bold;">Palak Rice</span> seen in the picture, <span class="Apple-style-span" style="font-weight: bold;">you will need:</span><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div>Rice - cooked - 2 cupsĀ <br /></div><div>Spinach/ Palak - chopped -4 cups<br /></div><div>Onion - chopped - 1</div><div>Ginger - peeled and pounded - 1 tsp</div><div>Garlic - peeled and pounded - 1 tsp</div><div><br /></div><div>Turmeric powder - 1/4 tsp</div><div>Red Chilly powder - 1 tsp</div><div>Coriander seeds powder - 1 tsp</div><div>Cumin seeds powder - 1 tsp</div><div>Garam Masala - 1/4 tsp</div><div>Pepper - 1/4 tsp</div><div><br /></div><div>Water - 1/2 cup <span class="Apple-style-span" style="font-style: italic;">(only if required)</span></div><div><br /></div><div>Oil - 1 tbsp</div><div>Salt - to taste</div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAxcBdXghyYITgYvUZDMzEYqaKu7074BRtw3zroHr5Gim5DcbufSm10IfHS0oRpu8vVCrpPsyqfHx_SdWFSlDugm-3KB0v47zGtSHUWeuhyphenhyphenm-OhAEAkZ3wGLw3AnxEoKKUbOjEvFIJ7V0/s1600-h/P1090178.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAxcBdXghyYITgYvUZDMzEYqaKu7074BRtw3zroHr5Gim5DcbufSm10IfHS0oRpu8vVCrpPsyqfHx_SdWFSlDugm-3KB0v47zGtSHUWeuhyphenhyphenm-OhAEAkZ3wGLw3AnxEoKKUbOjEvFIJ7V0/s400/P1090178.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340808149183798370" /></a><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Method:</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><ul><li>Keep cooked rice ready<br /></li><li>Heat oil in a pan and add the chopped onions, ginger and garlic<br /></li><li>Once the onions are cooked and light brown, add all powders except garam masala and pepper and stir well<br /></li><li>Add the chopped palak and mix well and leave to cook covered and on low flame for 3-5 minutes<br /></li><li>Palak will have given out water and at this stage, add the cooked rice, garam masala and pepper and mix well<br /></li><li>Keep on flame for another 3 minutes and turn off heat<br /></li></ul></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">Note: <span class="Apple-style-span" style="font-weight: normal;">If you wish to add water to make the rice softer like I do, add water while adding the rice, and wait for the water to dry</span></span></span></div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinX8IE3VCEbtJ9mBMISPyvumjo2A_njF0BwLGel9eSu2UJc7iJyJwddxhG3O_B_q4tTmUcOPDbA8zhlZJKMIs4Ys2XcBGgWXjxGJ0D7spvm4-2M7_aEOZ4vlijL6mHZKq7DXVXHkd_mDc/s1600-h/P1090180.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinX8IE3VCEbtJ9mBMISPyvumjo2A_njF0BwLGel9eSu2UJc7iJyJwddxhG3O_B_q4tTmUcOPDbA8zhlZJKMIs4Ys2XcBGgWXjxGJ0D7spvm4-2M7_aEOZ4vlijL6mHZKq7DXVXHkd_mDc/s400/P1090180.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340808148455129778" /></a><br /></div><div>Serve as is or with any of the options mentioned above</div><br />This is my second entry to <a href="http://www.cookingandme.com/2009/05/monthly-mingle-33-ravishing-rice.html">Monthly Mingle #33 - Ravishing Rice Recipes</a> event. <a href="http://whatsforlunchhoney.blogspot.com/2006/04/my-monthly-mingle.html">Monthly Mingle</a> is an event started by <a href="http://whatsforlunchhoney.blogspot.com/">Meeta</a>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com46tag:blogger.com,1999:blog-2216909049770227577.post-66788161528864618682009-05-26T13:55:00.001+05:302009-05-26T14:59:23.641+05:30Vegetable Pulao/ Vegetable Rice<span class="Apple-style-span" style="font-weight: bold;">I</span> am addicted to rice. More of a bane than boon, this addiction has led to very difficult situations, especially because I cannot sleep at night unless I have had at least a little bit of rice. There have been instances when I woke up at midnight (or even at 1 pm!) and cooked rice and ate with pickle or curd. I do not think this has anything to do with being a South Indian (a Mallu), because my parents have always had chapathis for dinner. However, Amma always ensured that there was rice for me at night since I insisted on eating rice even if I had 1 or 2 chapathis.<div><br /></div><div>Of course, this addiction has also led to serious weight issues as well, especially after motherhood when I totally gave up any form of exercise, and all that carbohydrate got converted to fat! All diets go for a toss when I give into the tempation for rice after 1-2 days.Ā <br /><div><br /></div><div>Anyway, though my staple diet is rice, I have not posted many rice based dishes on my blog yet! The only two I could find are <a href="http://ammascooking.blogspot.com/2008/06/ajwain-rice.html">Ajwain Rice</a> and <a href="http://ammascooking.blogspot.com/2008/07/curd-rice-with-cherries.html">Curd Rice</a>. I realized this after Nags announced that she isĀ hostingĀ <a href="http://www.cookingandme.com/2009/05/monthly-mingle-33-ravishing-rice.html">Monthly Mingle #33 - Ravishing Rice Recipes</a>Ā atĀ <a href="http://www.cookingandme.com/">Edible Garden</a>. <a href="http://whatsforlunchhoney.blogspot.com/2006/04/my-monthly-mingle.html">Monthly Mingle</a> is an event started byĀ Meeta.</div><br /><div>I wanted to post something simple, but I decided to overcome my laziness and dedicate a post to Amma's version of Vegetable Pulao/ Vegetable Rice. I give it the alternate name of Vegetable Rice because I am not very sure if this fits into the definition of a <a href="http://en.wikipedia.org/wiki/Pilaf">Pilaf or Pulao</a>. Whatever the name, I love this dish because of the vegetables and the preparation.<br /></div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDsB3tMmYKDfpX4xsKUhxytmU8Kwxrk8mu54xFCCrSnWPgH3mn6evxAQbzdE9N4BOwWfAAwlS5fJcV-wJEcwpa622zFz7IyjNh7d2t5IwPj9aZnId1uIYSbZDoWDXOBsY4utLPl2Z8lM/s1600-h/P1080996.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 292px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDsB3tMmYKDfpX4xsKUhxytmU8Kwxrk8mu54xFCCrSnWPgH3mn6evxAQbzdE9N4BOwWfAAwlS5fJcV-wJEcwpa622zFz7IyjNh7d2t5IwPj9aZnId1uIYSbZDoWDXOBsY4utLPl2Z8lM/s400/P1080996.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339826366252468194" /></a><br /><br /></div><div><div>To make the <span class="Apple-style-span" style="font-weight: bold;">Vegetable Rice</span> in the picture, <span class="Apple-style-span" style="font-weight: bold;">you will need:</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div>Basmati Rice - 4 cups (serves 6)</div><div>Water - 6 cups (or per instructions for the Basmati Rice)</div><div><br /></div><div>Tomatoes - finely chopped - 4-5</div><div>Onions - chopped lengthwise - 2 large</div><div>Ginger Garlic Green chilly paste - 3-4 tbsp (about 2 green chillies only)</div><div>Spring OnionsĀ <br /></div><div><span class="Apple-style-span" style="font-style: italic; ">(You can use any vegetable you prefer. We added spring onions because it happened to be in the fridge and did not add potatoes because we ran out of potatoes)</span><br /></div><div>Peas - 1 cup</div><div>Carrot - chopped - 2Ā </div><div>Beans - chopped - about 200 gm</div><div>Cauliflower florets - 2 cupsĀ </div><div>Coriander leaves - chopped</div><div><br /></div><div>Bread - small pieces - 2 cups</div><div><br /></div><div><div>Cloves - 5-6</div><div>Whole pepper corns - 6-8</div><div>Cinnamon - small broken sticks - 2-3</div><div>Cardamom - 3-4 pods</div><div><br /></div><div>Cashew andĀ Raisins - as desired</div><div><br /></div></div><div>Turmeric powder - 1/2 tsp<br /></div><div>Coriander powder - 1 tsp<br /></div><div>Cumin seeds powder - 1Ā tsp</div><div>Red chilly powder- 2 tsp</div><div>Garam Masala powder - 1 tsp</div><div><br /></div><div>Salt - 1/2 tsp for rice, to taste for the vegetables</div><div>Ghee or butter - 2 tbsp for rice, 1 tsp each for onions, dry fruits, and bread</div><div>Vegetable oil - 2 tbsp</div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQ1P3xHdRbpVSzyUwnDlKKPliUX8qwPwe8Ml30MXnDe4r2qP-qrd5e6-Z5OY5dg9TYnZfKQo7hBX05_fKjO4-u78V0PEFggMP3UN_gbXfLlBX-ZL0DoSOBdJOx9X6wqVgCDn2s9k9HkI/s1600-h/Jan20091.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQ1P3xHdRbpVSzyUwnDlKKPliUX8qwPwe8Ml30MXnDe4r2qP-qrd5e6-Z5OY5dg9TYnZfKQo7hBX05_fKjO4-u78V0PEFggMP3UN_gbXfLlBX-ZL0DoSOBdJOx9X6wqVgCDn2s9k9HkI/s400/Jan20091.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5339826341279704914" /></a><br /><div><span class="Apple-style-span" style="font-weight: bold; ">Method:</span></div><div><ul><li>Heat 2 tbsp of ghee in a large pan, add the whole pepper, cinnamon, cardamom, cloves and after roasting a little, add the washed basmati rice and roast for a few minutes stirring slowly, and remove to another bowl<br /></li><li>In the electric rice cooker, bring 6 cups of water to boil and add the rice with 1/2 tsp of salt and leave to cook</li></ul></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmfCiy7yxFKoTEG9TCXKHubCDl4EfUkjWTaHaw2dzP3-JGho0Yq7C04mphpxnNFnZw3wNDHdmXEzFY1f1y8khh-QPmK75k-B4hA6DmUZ4Z1I7qU7yFNSk2Qi1HA_0OE7osfN8gc3nyc8/s1600-h/P1080987.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmfCiy7yxFKoTEG9TCXKHubCDl4EfUkjWTaHaw2dzP3-JGho0Yq7C04mphpxnNFnZw3wNDHdmXEzFY1f1y8khh-QPmK75k-B4hA6DmUZ4Z1I7qU7yFNSk2Qi1HA_0OE7osfN8gc3nyc8/s400/P1080987.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339826349140545282" /></a><ul><li>Heat another tsp of ghee in the pan and add one chopped onion to this and roast well until dark brown and keep aside<br /></li><li>Similarly, roast the bread and cashews and raisins separately in a tsp of ghee and keep aside<br /></li></ul><div><ul><li>Heat 2 tsp of vegetable oil and saute the srping onions separately and keep aside<br /></li><li>Heat 2 tbsp of vegetable oil in a pan and saute the remaining chopped onion along with ginger garlic paste<br /></li><li>Add tomatoes and once the tomatoes are done, add all the vegetables -Ā carrot, peas, beans, cauliflower - along with turmeric, coriander, cumin seeds powder, Ā garam masala, and salt to taste, cook covered on low flame<br /></li></ul></div><div></div><div><span class="Apple-style-span" style="font-style: italic;">Do not add water unless absolutely necessary (tomato and vegetables give out water which is sufficient)</span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRgBtaRkGM24MaF6pRxKSdCDdN_xInG83qxRDmo8zdEdDVe0gHh5g-ouKjZxMLTzJvyv1dFargUJI3MC5wlKyQJ94xibzmFuM9vdklHURfAWTjaV1jRXklyT4vQGzlNcSAoPwguB1hyphenhyphendU/s1600-h/P1080990.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRgBtaRkGM24MaF6pRxKSdCDdN_xInG83qxRDmo8zdEdDVe0gHh5g-ouKjZxMLTzJvyv1dFargUJI3MC5wlKyQJ94xibzmFuM9vdklHURfAWTjaV1jRXklyT4vQGzlNcSAoPwguB1hyphenhyphendU/s400/P1080990.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339826356119137122" /></a><br /><br /><div><ul><li>Once the vegetables are cooked, add the spring onions and mix wellĀ <br /></li></ul></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdgplHSVCyGwqY9UxcANR03fWceZqvM5N2VUNLA_oBH9WFrmt1VlJFFQMFtazvyStxEx2ne5ECUnzU_MsiaIWRrrRdSv-oqPq56KawYHwkZyLxNCL3fgEsqyk1DrYiiReAigIWZVElriI/s1600-h/P1080991.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdgplHSVCyGwqY9UxcANR03fWceZqvM5N2VUNLA_oBH9WFrmt1VlJFFQMFtazvyStxEx2ne5ECUnzU_MsiaIWRrrRdSv-oqPq56KawYHwkZyLxNCL3fgEsqyk1DrYiiReAigIWZVElriI/s400/P1080991.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339826354628805874" /></a><br /><div><ul><li>In the rice cooker, startĀ layering the rice and vegetables and cashews, raisins, bread, onions as you would in a biriyani<br /></li></ul></div><div><span class="Apple-style-span" style="font-style: italic;">First, add one glass of water, then rice, then vegetables, then bread, then cashew and raisins, then onions, and repeat layers until all are added and leave in 'keep warm' mode so that all the flavours are absorbed by the rice<br /></span></div><div><ul><li>Garnish with the onions, cashews, raisins, bread and chopped coriander leaves<br /></li></ul></div><div>Serve with raita of choice<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDglAG5gzeKt5Ni6DWWMTcbm5JL_mcNFJaL5SHyyk8CH02NnFGVGh9tiApBQunAvvHHOV6zkTavnQI7gMrPuznu1oT_WDCwLFivlFb4hMLVLkKIYg1nV0CRP5dpTqAtF7NHHvPBeJF74/s1600-h/P1080995.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDglAG5gzeKt5Ni6DWWMTcbm5JL_mcNFJaL5SHyyk8CH02NnFGVGh9tiApBQunAvvHHOV6zkTavnQI7gMrPuznu1oT_WDCwLFivlFb4hMLVLkKIYg1nV0CRP5dpTqAtF7NHHvPBeJF74/s400/P1080995.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339827109465505874" /></a><br /><div>We had ours with mint chutney and cucumber raita.<br /></div><br />This is my entry to <a href="http://www.cookingandme.com/2009/05/monthly-mingle-33-ravishing-rice.html">Monthly Mingle #33 - Ravishing Rice Recipes</a></div></div>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com21tag:blogger.com,1999:blog-2216909049770227577.post-22943130430981819852009-05-17T20:15:00.004+05:302009-05-17T21:04:53.933+05:30Prawn Curry<div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">T</span>his was another dish prepared along with the <a href="http://ammascooking.blogspot.com/2009/05/brinjal-masala.html">Brinjal Masala</a> for lunch, the recipe being Amma's and the cook being me. Normally, I prefer prawns fried. However, we wanted something interesting to go with rice for lunch that everyone would like, and prawn curry seemed the best option.Ā </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTY0Z4qGassiugblz6D3dX9g_v_HQ_LJQBxmWhwx3biSL1ROZMB7W4ymsdwCBVngLWo1MSKckiyPqJrDvjG_EnWG0x78Rb0Ymnc97uZyBHLURZn3U4zON_a9aD0xIzLRun_0oOciGyE6w/s1600-h/P1070449.JPG" style="text-decoration: none;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><br /></span><img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTY0Z4qGassiugblz6D3dX9g_v_HQ_LJQBxmWhwx3biSL1ROZMB7W4ymsdwCBVngLWo1MSKckiyPqJrDvjG_EnWG0x78Rb0Ymnc97uZyBHLURZn3U4zON_a9aD0xIzLRun_0oOciGyE6w/s400/P1070449.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5334117301042987890" /></a><br /><br /></div><div>To make the <span class="Apple-style-span" style="font-weight: bold;">Prawn Curry</span> seen in the picture, <span class="Apple-style-span" style="font-weight: bold;">you will need:</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div>Prawns - deveined - 1/2 kg</div><div>Onion - finely chopped - 2 large</div><div>Tomatoes - finely chopped - 3 large</div><div>Ginger - Ā peeled and pounded - 2 tbspĀ <br /></div><div>Garlic - peeled and pounded - 1 tbspĀ </div>Green chilly - 1 - sliced<div><br /></div><div>For the marinade:<br /></div><div><div><div>Salt - 1 tsp</div><div>Turmeric powder - 1/2 tsp<br /></div><div>Red chilly powder - 1 tsp</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">For the paste:</span></div><div>Grated coconut - 1/2 cup<br /></div><div>Red chilly powder - 1/2 tsp<br /></div><div>Roasted coriander powder - 1 tsp<br /></div><div>Jeera/ Cumin seeds - 1 tsp</div><div><br /></div><div>Lemon juice - 1 whole lemonĀ <span class="Apple-style-span" style="font-style: italic;">(optional)</span></div><div><br />Oil - 2 tbsp</div><div>Salt - to taste</div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOa4DYqCCKhhRiJMFuaNRRf0yB5zg-3m7Y_2Ig81HjFC3DXZWbDtwu633ykoSAS7u0uUJANWsxQmpmuY8JIB6PDFJSirDc2u4h4ABN28msOIv31oDouAVVutUn7wiR1yuS-MuZ8sDeQYM/s1600-h/P1070447.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 341px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOa4DYqCCKhhRiJMFuaNRRf0yB5zg-3m7Y_2Ig81HjFC3DXZWbDtwu633ykoSAS7u0uUJANWsxQmpmuY8JIB6PDFJSirDc2u4h4ABN28msOIv31oDouAVVutUn7wiR1yuS-MuZ8sDeQYM/s400/P1070447.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5334117296135811954" /></a><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Method:</span></div><div><ul><li>Marinade the prawns in salt, turmeric, red chilly powder and keep aside for 15-20 min</li><li>In a pan, heat a tbsp of oil, saute 3/4 of the onions with ginger, garlic, green chilly</li><li>Add the tomatoes after the onions are done and cook</li><li>Meanwhile, boil the prawns with one cup of water, and cook covered over medium heat</li><li>Grind the grated coconut, red chilly powder, cumin seeds, roasted coriander powder, to a smooth paste<br /></li><li>Add the paste to the cooked prawns, mix well, and cook on medium heat for another 5 minutes<br /></li><li>In a tadka pan, heat the oil and add the remaining 1/4 of the chopped onions and lightly stir until light brown</li><li>Add the onions to the dish, then add the lemon juice and mix well</li></ul></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9grBzs4pTjGUrQwZeN-ATN-409Wga110yFAZIy8s87HS7rHqvPtekemz3mMZqNC_XmA7Gm9KINbZAZUT_hheARDW0RXVQn5r8x5VxbmGHLeY_OOrYBwV4Vyyqrehj5HndI4CGACkvKc/s1600-h/P1070446-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9grBzs4pTjGUrQwZeN-ATN-409Wga110yFAZIy8s87HS7rHqvPtekemz3mMZqNC_XmA7Gm9KINbZAZUT_hheARDW0RXVQn5r8x5VxbmGHLeY_OOrYBwV4Vyyqrehj5HndI4CGACkvKc/s400/P1070446-1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5334117297332427458" /></a></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Note:Ā </span><span class="Apple-style-span" style="font-style: italic;">You may increase the red chilly powder quantity if you like the curry to be spicy. But if you have children who are gonna eat the dish and have a share of the prawns in the curry like A did, I suggest you keep the spice level low. Also, I mentioned that the lemon juice is optional because the tomatoes will add a tanginess to the curry. If you prefer more tanginess, the juice extract of a lemon-sized ball of tamarind can be used as a substitute for lemon, however, it should be added along with the paste and cooked.</span></div><div><br />Serve with hot rice/ chapathi</div></div></div>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com25tag:blogger.com,1999:blog-2216909049770227577.post-31726752261633385052009-05-14T11:10:00.001+05:302009-05-14T12:13:45.823+05:30Brinjal Masala<span class="Apple-style-span" style="font-weight: bold;">T</span>his is a dish, among many others, that I have been putting off posting for so long! When I went to Singapore in October during <a href="http://ammascooking.blogspot.com/2008/10/diwali-celebrations-and-events.html">Diwali vacation</a>, my Bhaabhi (elder sister-in-law) made this dish, and we all loved it.Ā Though I clicked pictures of dishes prepared at home in Singapore, I never got around to posting them.Ā <div><br /></div><div>Last week, I was browsing through Ā my Picasa albums (a favorite pastime!:D) and stumbled upon these pictures below. I wanted to post the recipe, however, I realized I had forgotten how Bhaabhi made it. And while editing the pictures in Picasa using 'Retouch' , with reference to <a href="http://www.cookingandme.com/">Nags'</a> <a href="http://picasa.google.com/">Google Picasa</a> <a href="http://recipeblogforum.blogspot.com/2009/05/basic-editing-with-google-picasa-3.html">editing article</a>, I think I did something weird and later, I could not find the pictures!<br /><br />After many attempts of locating the files and a final search and scan of all pictures in the system, I 'retrieved' the pictures (don't ask me what had happened, I have no clue!), and asked my Bhaabhi to email me the recipe, which she did. So here goes!<br /><br /></div><div>To make the <span class="Apple-style-span" style="font-weight: bold;">Brinjal Masala</span> seen in the picture, <span class="Apple-style-span" style="font-weight: bold;">you will need:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSYsYwyLhW39jjta83LGIGslqp4kCm5PYfGCuoQjqB0bPTDAuT6ZZIJt35wG7n2OGHf5fXSZMBJO3tpDTJHxzuol2rvpsLU4Ps9N2mtNZ5ZBTJVUS5i4vfEnEyCScnRJLqF4dtwYElHU/s1600-h/P1070445.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSYsYwyLhW39jjta83LGIGslqp4kCm5PYfGCuoQjqB0bPTDAuT6ZZIJt35wG7n2OGHf5fXSZMBJO3tpDTJHxzuol2rvpsLU4Ps9N2mtNZ5ZBTJVUS5i4vfEnEyCScnRJLqF4dtwYElHU/s400/P1070445.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5335521090475555298" /></a><br /></div><div><a href="http://en.wikipedia.org/wiki/Eggplant">Brinjal</a> - cut into cubes - 3 cups</div><div>Tomatoes - finely choppped - 2<br /></div><div>Large onions - finely chopped - 2<br /></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">For the masala:</span></div><div><div>Ginger - peeled and pounded - 2 tsp<br /></div><div>Garlic - peeled and pounded - 1 tsp<br /></div></div><div><div>Cumin seeds - 2 tsp</div><div>Fenugreek seeds - 1 tsp</div><div>Mustard seeds - 1/4 tsp<br /></div></div><div><div>Red Chilli powder - 1-2 tsp <span class="Apple-style-span" style="font-style: italic;">(depending on how hot you like the dish to be)</span><br />Turmeric powder - 1/4 tsp<br /><br /></div><div>Lime juice - 1 medium sized lemonĀ </div><div><br /></div><div>Coriander leaves - chopped (optional)</div><div><br /></div><div>Oil - 2 tbsp</div><div>Salt - to taste</div><div><br /></div></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6-sUufNDhUgmQTcSlt3iPuL5AwvaeZ1mzp7Sn4ipUbSTg4VvkKmPMzs2fyzO83XCPvMR_Nlz9pzo0OjvMU1DV9qgFD-dJxoCSCj0OZepg9LcZmNx4m8ihpLSFhBCG1i6h29ZZd0CL9s/s1600-h/P1070444.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6-sUufNDhUgmQTcSlt3iPuL5AwvaeZ1mzp7Sn4ipUbSTg4VvkKmPMzs2fyzO83XCPvMR_Nlz9pzo0OjvMU1DV9qgFD-dJxoCSCj0OZepg9LcZmNx4m8ihpLSFhBCG1i6h29ZZd0CL9s/s400/P1070444.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5335521084807954466" /></a><br /></div><div><div><span class="Apple-style-span" style="font-style: italic;">Method:</span></div><div><ul><li>In a pan, roast the chilli powder, turmeric powder, mustard seeds, cumin seeds, fenugreek seeds along with ginger and garlic in a tsp of oil, and allow to cool<br /></li><li>Grind the above to a fine paste<br /></li><li>Heat remaining oil in a pan,Ā sautĆ© the onion until brown, add the tomatoes and fry until the oil separates<br /></li><li>Add the brinjal and masala paste, mix well, and cook covered on low flame until brinjal is cooked<br /></li><li>Squeeze lemon juice over the dish and garnish with coriander if you feel like it<br /></li></ul></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic; ">Note: You can also use vinegar as a substitute for lemon juice, however, I am not sure of the quantity. Both taste fine.</span></div><div><br /></div></div><div>Serve with rice/ chapathi</div><div><br /></div>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com25tag:blogger.com,1999:blog-2216909049770227577.post-29367926462253094102009-05-08T17:10:00.004+05:302009-05-08T18:04:46.178+05:30Mung Bean Sprouts and Potato Masala<span style="font-weight: bold;">T</span>he other day, I was busy clearing up stuff in the kitchen and dicovered a whole jar (about 500 gms) of <a href="http://en.wikipedia.org/wiki/Mung_bean">mung bean</a>s. I was not sure how long the beans had been lying there, waiting to be used, but I knew I had to finish them before buying fresh stock. I just washed the whole quantity and decided to sprout half, while the remaining half was used in preparing the <a href="http://ammascooking.blogspot.com/2008/06/cherupayar-green-gram-curry.html">cherupayar curry</a>. It was served with puttu for breakfast, and with chapathi(R and A)/ wheat bread (me) for dinner.<br /><br />However, I still had the sprouts to finish and was thinking of making a simple salad, when I remembered a masala subji Amma used to make with mung bean sprouts.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2d9Y3HfmBpR2zR3Xv2OxSg0SS4rRbPwsQBM9LFuVerXlNg0VXEU9xZFaznMIItTdm_zSzEhrHHqBvuUzQgC4PwKqzpVgP4LHnF4xrCBpHEi_UPTvkJrFEexNUvSXqlHKC6E0QYTLSKUk/s1600-h/000_0076.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2d9Y3HfmBpR2zR3Xv2OxSg0SS4rRbPwsQBM9LFuVerXlNg0VXEU9xZFaznMIItTdm_zSzEhrHHqBvuUzQgC4PwKqzpVgP4LHnF4xrCBpHEi_UPTvkJrFEexNUvSXqlHKC6E0QYTLSKUk/s400/000_0076.JPG" alt="" id="BLOGGER_PHOTO_ID_5333416591560411794" border="0" /></a><br />This used to be one of my favorites with chapathi/ bread. The recipe is very simple too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WzRhkz9I2kzVHAaFq4rfh9fEU0BACgXzN3IVZe2gj3xe1dR3jKBlK2vrrIdhX2oWLmivxDGeiE4q_Gi9qnEHTWz3ioHl56cNDzk8Hvwr6V7OBqP0QFSksqqeBW8vHF_IaN92W2HxNL4/s1600-h/May2009.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WzRhkz9I2kzVHAaFq4rfh9fEU0BACgXzN3IVZe2gj3xe1dR3jKBlK2vrrIdhX2oWLmivxDGeiE4q_Gi9qnEHTWz3ioHl56cNDzk8Hvwr6V7OBqP0QFSksqqeBW8vHF_IaN92W2HxNL4/s400/May2009.JPG" alt="" id="BLOGGER_PHOTO_ID_5333413697483544514" border="0" /></a><br /><br />To make the <span style="font-weight: bold;">Mung Bean Sprouts and Potato Masala</span> seen in the picture, <span style="font-weight: bold;">you will need:</span><br /><br />Mung bean sprouts - 2 cups<br />Potatoes - 2 large - peeled and cubed<br />Tomatoes - 3 large - finely chopped<br />Onion - 2 medium sized - finely chopped<br />Green chilly - 1 sliced<br />Ginger - peeled and pounded - 1 tbsp<br />Garlic - peeled and pounded - 2-3 cloves<br /><br />Water- 1/2 cup<br /><br />Turmeric powder - 1/4 tsp<br />Red chilly powder - 1/2 tsp<br />Coriander seeds powder - 1 tsp<br />Jeera powder - 1/2 tsp<br />Garam Masala powder - 1/4 tsp<br /><br />Coriander leaves - chopped - to garnish<br /><br />Oil - 2 tsp<br />Salt - to taste<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXwjSYg5wjWcH1UMwtG_LzP73cFUpSKVl4rGZUJEInuE5bQcQP-56phhynEiC2V7zLnf30LC4mI-haUYRPyBIw06NBfPlSIrriLmCn8-9aGnZAcuw6AE8N0Og2TgSpmryCHsJlZNXVlk/s1600-h/000_0072.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXwjSYg5wjWcH1UMwtG_LzP73cFUpSKVl4rGZUJEInuE5bQcQP-56phhynEiC2V7zLnf30LC4mI-haUYRPyBIw06NBfPlSIrriLmCn8-9aGnZAcuw6AE8N0Og2TgSpmryCHsJlZNXVlk/s400/000_0072.JPG" alt="" id="BLOGGER_PHOTO_ID_5333413708525123346" border="0" /></a><br /><br /><span style="font-weight: bold;">Method:</span><br /><br /><ul><li>Heat oil in a pan, and add onions, ginger, garlic, green chilly and stir well</li><li>After the onions are done, add the tomatoes and cook covered on low flame for 3-5 minutes</li><li>Throw in all the powders except garam masala, add the potatoes and sprouts along with half a cup of water, mix well</li><li>Cook covered on low flame until the potatoes are done, add the garam masala, mix well, and cook uncovered until the subji is dry</li><li>Garnish with coriander leaves</li></ul><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wqEijU5duy16DjGupM85BWLM00CRhACr0MRzaI7Do8mMt3Qi0mUQk32sOJ7Zixq-_j1UE2tgupksUTM0_Hwn7eBRaYDbv_INevIikko1bQzo1deQIWC4H5pWYHHj_m8VwxznfG6TzcM/s1600-h/May2009+%283%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wqEijU5duy16DjGupM85BWLM00CRhACr0MRzaI7Do8mMt3Qi0mUQk32sOJ7Zixq-_j1UE2tgupksUTM0_Hwn7eBRaYDbv_INevIikko1bQzo1deQIWC4H5pWYHHj_m8VwxznfG6TzcM/s400/May2009+%283%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5333413708406022066" border="0" /></a><br />Serve with chapathi/ bread<br /><br />Though I did not use the whole quantity of sprouts for the dish, I was happy I did not have to make a salad with all of it! Maybe what remains will end up being used in a salad.Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com32tag:blogger.com,1999:blog-2216909049770227577.post-59928268594723096972009-05-05T14:10:00.002+05:302009-05-06T15:10:55.482+05:303-Fruit Salad<span style="font-weight: bold;">A</span>s I hope the name suggests, I recently prepared the 3-Fruit salad with 3 different fruits. After the <a href="http://ammascooking.blogspot.com/2008/12/colourful-and-healthy-salad.html">healthy salad</a> I posted earlier, I have been trying different ways to include a salad in my daily diet. The recipe (I watched on TV) called for just two fruits. However, I started sympathizing with the third fruit that had been left solitary in the fruit bowl (notwithstanding the 3 days of languish in it), and decided to cube and use the fruit in the salad.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgfZtUIvYDNcQsqG8oVCsRa8eHVCvXuNHMPGh_9cFeS8LgEF0JyTK8fhEzd9x-u2qEzyBJ9lN6eZMGQFgRhPo-EeBzIY_EgUs6EYUBT2nO667_PA6DUJQS9EPJ5Ro1-lUbU0QPNUr898E/s1600-h/P1090115.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgfZtUIvYDNcQsqG8oVCsRa8eHVCvXuNHMPGh_9cFeS8LgEF0JyTK8fhEzd9x-u2qEzyBJ9lN6eZMGQFgRhPo-EeBzIY_EgUs6EYUBT2nO667_PA6DUJQS9EPJ5Ro1-lUbU0QPNUr898E/s400/P1090115.JPG" alt="" id="BLOGGER_PHOTO_ID_5331912026461325970" border="0" /></a><br />Of course, you can guess the recipe from the picture above. Let me just pen... err...type it down though.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Szk-DTtCaVsPd4rlTW8de3r9vKQ6sUGy3UfYmcKR2f1VrOCbTRKLpkRNsRGnmUtYBTPR7EeTpUQPldmCrPIGuRIfCR4MPG3Fz0-sctda2GufmTlo9autzMvIB-GEvFn3dI0II6Plsf4/s1600-h/P1090122.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 396px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Szk-DTtCaVsPd4rlTW8de3r9vKQ6sUGy3UfYmcKR2f1VrOCbTRKLpkRNsRGnmUtYBTPR7EeTpUQPldmCrPIGuRIfCR4MPG3Fz0-sctda2GufmTlo9autzMvIB-GEvFn3dI0II6Plsf4/s400/P1090122.JPG" alt="" id="BLOGGER_PHOTO_ID_5331901630042123778" border="0" /></a><br /><br />To prepare the <span style="font-weight: bold;">3-Fruit Salad</span>, <span style="font-weight: bold;">you will need</span>:<br /><br />Oranges - 2-3 medium sized<br />Pomegranate - 1 large<br />Pears - 2<br /><br />Coriander leaves - chopped - 1/2 cup (optional)<br /><br /><span style="font-weight: bold;">Method:</span><br /><br /><ul><li>Cut the pomegranate into two halves and squeeze each half into a salad bowl to separate the arils from the internal white pulp membranes</li><li>Peel the oranges, deseed, remove the skin and pith and add to the salad bowl</li><li>Cube the pears and add the pieces into the salad bowl</li><li>Garnish with chopped coriander leaves and serve</li></ul><br /><span style="font-style: italic;">Note: The <a href="http://www.lifestylefood.com.au/recipes/2921/pomegranate-and-orange-salad">original recipe</a> also calls for an extra virgin olive oil dressing and salt. I did not use any in my version, and yet loved it! Unfortunately again, I did not click a picture after plating and garnishing with coriander leaves.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOL9IpFKbcUey1XNFwI95FYxXY24ioQXsZfNVIH6bZflOHViLqvT4uJT3EEHpo3gyorMew60afBQ54qZEx4tKcJZczR4TC4WGXtNe-3e01V8g5Vu-pi4oTO0tSaWd8yqBpsy8Euy_UIKg/s1600-h/P1090118.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOL9IpFKbcUey1XNFwI95FYxXY24ioQXsZfNVIH6bZflOHViLqvT4uJT3EEHpo3gyorMew60afBQ54qZEx4tKcJZczR4TC4WGXtNe-3e01V8g5Vu-pi4oTO0tSaWd8yqBpsy8Euy_UIKg/s400/P1090118.JPG" alt="" id="BLOGGER_PHOTO_ID_5331901624779280754" border="0" /></a><br />Serve as it is, or pack it for a quick healthy snack when you are traveling.<div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(255, 0, 0);">Updated: </span><span class="Apple-style-span" style="font-weight: normal;">With everyone hinting that this is perfect for summer, I have to send it to <a href="http://indiankhanna.blogspot.com/">Priti</a>'sĀ <span class="Apple-style-span" style="font-size: 14px; font-style: normal; line-height: 22px;"><span class="Apple-style-span" style="font-style: italic;"><a href="http://indiankhanna.blogspot.com/2009/04/festive-food-summer-splash.html">F</a></span><span class="Apple-style-span" style="font-style: italic;"><a href="http://indiankhanna.blogspot.com/2009/04/festive-food-summer-splash.html">estive F</a></span></span><span class="Apple-style-span" style="font-size: 14px; line-height: 22px; "><a href="http://indiankhanna.blogspot.com/2009/04/festive-food-summer-splash.html">ood: Summer Treat</a> event.</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: 14px; font-style: italic; line-height: 22px;"><br /></span></div>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com23tag:blogger.com,1999:blog-2216909049770227577.post-77100973925031363432009-04-30T15:10:00.004+05:302009-05-02T23:40:53.062+05:30Chakka/ Jackfruit Thoran<span style="font-weight: bold;"><br />I</span> have always refrained from making jackfruit-based dishes due to the fear of getting my hands (knife, cutting board, etc. also) sticky with the white gum. Jackfruit too has played an important role in making my childhood memories special, second only to the king of fruits in India, mango. I remember grandmother choosing the ripe/unripe jackfruit that needed to plucked from the tree depending on whether it was going to eaten or cooked, ensuring everything it touched was covered in coconut oil first and then cleaning it thoroughly, peeling and removing the flesh and seeds separately. The smell of a ripe jackfruit and biting into the soft, sweet yellow fruit itself was refreshing during the summer!<br /><div><br />Amma makes so many mouth-watering jackfruit delicacies like chakka chips, chakka thoran, chakka sambar, chakka payasam, chakka varatti (jackfruit jam), chakkakuru-muringa curry (jackfruit seeds-drumstick curry), etc. during the season when jackfruits are available in plenty.<br /><br />After the Vishu feast (I did prepare a feast, but had no time to take pics of the Sadya on the plantain leaf:-(), I had the jackfruit from the <a href="http://ammascooking.blogspot.com/2009/04/happy-vishu.html">Vishu Kani</a> waiting to be cooked, and I chose to make the thoran. Of course, I was scared I would make a mess of it, especially cutting and cleaning. With lots of oil applied on the knife, cutting board, my hands and plates, I set about the task of peeling and chopping the unripe inside of the fruit into big chunks. After following Amma's recipe, the result was the thoran in the picture below (unfortunately, I did not even plate them and take some good pics:-(), and R and I loved eating it by itself, and also with rice for lunch and with phulkas for dinner! A called it 'chakka noodles' and had it with her 'mammam' and <a href="http://ammascooking.blogspot.com/2009/01/yellow-sambar.html">yellow sambar</a>.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPr2C52Q5DWwWkPCJliFo6BYmxYExeIc47WBnTxavQGVESIcyjailvk15G4BCxhJtD9-INbYARK9Voxfqw5aLDHLv4HVTv9K4Yfz0m8N3Wk9Q04xZjb1MWx1n0ZRLQH06IgqanHQG5LaY/s1600-h/000_0019+-+Copy.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 346px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPr2C52Q5DWwWkPCJliFo6BYmxYExeIc47WBnTxavQGVESIcyjailvk15G4BCxhJtD9-INbYARK9Voxfqw5aLDHLv4HVTv9K4Yfz0m8N3Wk9Q04xZjb1MWx1n0ZRLQH06IgqanHQG5LaY/s400/000_0019+-+Copy.JPG" alt="" id="BLOGGER_PHOTO_ID_5328900694687832770" border="0" /></a><br />To make the <span style="font-weight: bold;">Chakka/ Jackfruit Thoran</span>, you will <span style="font-weight: bold;">need:<br /><br /></span>Jackfruit<span style="font-weight: bold;"> </span>- unripe medium sized fruit/ 1/2 kg of the peeled fruit<br />Onions - 2 - finely chopped<br />Ginger - peeled and pounded - 2 tsp<br />Garlic - peeled and pounded 4-5 cloves<br />Turmeric powder - 1/2 tsp<br />Red chilly powder - 1/2 tsp<br />Grated coconut - 1/2 cup<br />Chana dal - 2 tsp<br />Urad dal - 2 tsp<br />Mustard seeds - 1/4 tsp<br />Red chillies - 3-4<br />Curry leaves - 2 strands<br />Asafeotida/ Hing - 1/4 tsp<br />Oil - 2 tbsp<br /><span style="font-weight: bold;"></span>Salt - to taste<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLshTb0rrtkYaF9iE-gVk71-yI3eFU0h5U8AVcfEGnE3fTgmHQDr3WZKst58TtivCBo0Wbz4CW757pNrVK-_3413G7q98yZfFwNeK-CMabFl3MGAc_D8lRFM8Ueg4uozZ0c6edUspooU/s1600-h/000_0015+-+Copy.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 330px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLshTb0rrtkYaF9iE-gVk71-yI3eFU0h5U8AVcfEGnE3fTgmHQDr3WZKst58TtivCBo0Wbz4CW757pNrVK-_3413G7q98yZfFwNeK-CMabFl3MGAc_D8lRFM8Ueg4uozZ0c6edUspooU/s400/000_0015+-+Copy.JPG" alt="" id="BLOGGER_PHOTO_ID_5328900687613326322" border="0" /></a><br /><span style="font-weight: bold;">Method:</span><br /><br /><ul><li>Apply lots of oil the knife, cutting board, hands and plates, and peel the jackfruit</li><li>Chop the inside fruit into chunky cubes (seeds and flesh and all) and wash in lukewarm salt water</li><li>Boil the pieces in enough water with salt and turmeric powder until cooked</li><li>Pound the pieces. I transfered the boiled pieces back on the cutting board and used my rolling pin to kind of mash them</li><li>Heat oil in a large pan and add the chana dal, urad dal, red chillies and roast, add the mustard seeds and curry leaves and asafeotida</li><li>Add onions, ginger, garlic and stir fry for a few minutes</li><li>Mix the jackfruit into this with salt, red chilly powder and grated coconut</li><li>Keep stirring and mixing well on low flame until all the ingredients are blended well and a lovely smell wafts into the air from the dish</li></ul><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1WIxO9vUXvZs_YLqZvVr0agi6dcbo0PArV8poSkkfEH5OelueqOxg5_EdfM7E-CrlZwRMRNCJj_3FMAYVW2JKu6Ul_94OQurAg01qWUT9mNQYrE6MVZTJppiacKQaivTH9v-u_fAt-I/s1600-h/000_0014+-+Copy.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 326px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1WIxO9vUXvZs_YLqZvVr0agi6dcbo0PArV8poSkkfEH5OelueqOxg5_EdfM7E-CrlZwRMRNCJj_3FMAYVW2JKu6Ul_94OQurAg01qWUT9mNQYrE6MVZTJppiacKQaivTH9v-u_fAt-I/s400/000_0014+-+Copy.JPG" alt="" id="BLOGGER_PHOTO_ID_5328900683661523170" border="0" /></a><br />Serve with rice/ chapathi (or eat it as it is!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RJp8WaGPAfGkqH3CsM7Ts4QrjSkxtk99Sg4dT5ML4PIipmnhUAT72xUXDhPp90FOE_FpEve1v2td8DFxaSDidwchJW9hIUJ8w02E4k5vKPRXpi_YMIpYfia1TgtgFaa4uNoxXUP1Qfw/s1600-h/000_0011+-+Copy.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 329px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RJp8WaGPAfGkqH3CsM7Ts4QrjSkxtk99Sg4dT5ML4PIipmnhUAT72xUXDhPp90FOE_FpEve1v2td8DFxaSDidwchJW9hIUJ8w02E4k5vKPRXpi_YMIpYfia1TgtgFaa4uNoxXUP1Qfw/s400/000_0011+-+Copy.JPG" alt="" id="BLOGGER_PHOTO_ID_5328900682407176610" border="0" /></a><br />Dear Priti of <a href="http://indiankhanna.blogspot.com/">Indian Khana</a> is hosting <a href="http://indiankhanna.blogspot.com/2009/04/festive-food-summer-splash.html">Festive Food: Summer Treat</a> event and I am sending the Jackfruit Thoran as my entry.<br /></div>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com31tag:blogger.com,1999:blog-2216909049770227577.post-29416061726890338302009-04-23T20:52:00.006+05:302009-04-23T21:42:09.382+05:30Raw Mango-Moong Dal Curry<span style="font-weight: bold;">A</span>s a child, I always looked forward to the summer season; mainly the summer vacation which brought with it all the flavours of the season, especially mangoes! My mouth waters at the thought of the raw mangoes we instant-pickled and ate, or the ripe ones we tore apart with our teeth and licked the juice running down our fingers-all freshly plucked out of the numerous mango trees scattered in my grandmother's enormous backyard. Those memories will always be cherished.<br /><br />At home, Amma always uses raw mangoes in a lot of dishes, raw mango and coconut chutney, fish curries with mango and coconut gravy etc. After Vishu, I wanted to use the raw mangoes I had picked out for the Kani and was wondering what to do with them, since A does not like coconut chutney much (sad, but true!). So I decided to make Mango Dal with Moong Dal with it and adding the bottlegourd vegetable too.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_PAxW7NNwGqAqcMM15n5A1o3nVgnLh0K36zapFLNSrJTewDJQd39ESJGHr1LFt2h0Yvg7S_XohnCKMsIG7DBakIo5W9udowFzKQIERfuYYn8Qf_eqmSnphCbqI1nhiPGuFX0_LZnuhs/s1600-h/P1090150.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_PAxW7NNwGqAqcMM15n5A1o3nVgnLh0K36zapFLNSrJTewDJQd39ESJGHr1LFt2h0Yvg7S_XohnCKMsIG7DBakIo5W9udowFzKQIERfuYYn8Qf_eqmSnphCbqI1nhiPGuFX0_LZnuhs/s400/P1090150.JPG" alt="" id="BLOGGER_PHOTO_ID_5327912425499668354" border="0" /></a><br />To make the <span style="font-weight: bold;">Raw Mango-Moon Dal Curry</span> seen in the picture, <span style="font-weight: bold;">you will need</span>:<br /><br />Moong Dal - 2 cups<br />Raw Mango - peeled, chopped large<br />Bottlegourd/ Dhoodhi - peeled, deseeded, cubed - 1 cup<br />Onion - chopped - 1 (optional)<br /><br />Coconut - grated - 1/2 cup<br />Ginger - peeled and pounded - 2 tsp<br />Green chilly - sliced - 1 small<br />Coriander seeds powder - roasted - 1 tsp<br />Cumin seeds powder - roasted - 1/2 tsp<br />Turmeric powder - 1/4 tsp<br />Red chilly powder - 1/2 tsp<br /><br />Mustard seeds - 1/2 tsp<br />Curry leaves - 1 strand<br />Asafeotida/ Hing - 1/4 tsp/ a pinch<br />Oil - 1 tsp<br /><br />Salt - to taste<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy77hlYfNCbUhd7PKEA9XLCFYVS0Vca81dFby-n2525_IWHPVDBeTAXc_msGCM2zJrzK9i7uMTxiuQMXBKKcZreG2GBnDbu0B0H114mu4fhIsO4mo0rOTBVPuMNDOVhaj08a9Sb0U1d4Q/s1600-h/P1090162.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy77hlYfNCbUhd7PKEA9XLCFYVS0Vca81dFby-n2525_IWHPVDBeTAXc_msGCM2zJrzK9i7uMTxiuQMXBKKcZreG2GBnDbu0B0H114mu4fhIsO4mo0rOTBVPuMNDOVhaj08a9Sb0U1d4Q/s400/P1090162.JPG" alt="" id="BLOGGER_PHOTO_ID_5327917123041241570" border="0" /></a><br /><br /><span style="font-weight: bold;">Method:</span><br /><br /><ul><li>Wash the moong dal well and soak for about 15 minutes</li><li>In a pressure cooker, add dal, bottlegourd pieces and chopped onion with enough water and boil for 2-3 whistles</li><li>While it cools, grind raw mango pieces, grated coconut, green chilly and ginger along with the powders and salt into a smooth paste</li><li>Mix the paste into the cooked moong dal and bottlegourd vegetable and adjust consistency with water and bring to boil on low flame</li><li>Temper mustard seeds and curry leaves in oil with hing and season the curry<br /></li></ul><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrcVff8goPxdBMbswKwjcm38Ppec9NSwKf949CR_zrmcB8by4e0AbVZkiRA44xDVkvfM_J3bPttInwagEIYFYptQSFqOTmavRvW_dh7xLqtKy6DOhq1-uDayL9YrO8kjngPGnoCeuRhqI/s1600-h/P1090158.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrcVff8goPxdBMbswKwjcm38Ppec9NSwKf949CR_zrmcB8by4e0AbVZkiRA44xDVkvfM_J3bPttInwagEIYFYptQSFqOTmavRvW_dh7xLqtKy6DOhq1-uDayL9YrO8kjngPGnoCeuRhqI/s400/P1090158.JPG" alt="" id="BLOGGER_PHOTO_ID_5327912430301315410" border="0" /></a><br /><br />Serve with rice. It also goes well with chapathi if made thick.Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com20tag:blogger.com,1999:blog-2216909049770227577.post-76878290340832790522009-04-14T20:10:00.000+05:302009-04-14T21:17:56.840+05:30Happy Vishu<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmr9SCd00M_AV_3SC6bwEaY0bvsUWV4hjxC9vP6nf98JohFYJ2lTSKZNOJv70nL0oM6fxl6GiPui9LAIT_gxAQ3svcQB7bQkATfRDBgCZqMoozEDwqaVOdCfEz6r3xW6CFYpd3ORDRZjI/s1600-h/000_0060.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmr9SCd00M_AV_3SC6bwEaY0bvsUWV4hjxC9vP6nf98JohFYJ2lTSKZNOJv70nL0oM6fxl6GiPui9LAIT_gxAQ3svcQB7bQkATfRDBgCZqMoozEDwqaVOdCfEz6r3xW6CFYpd3ORDRZjI/s400/000_0060.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5324573589984500962" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;">Wishing everyone a very H</span><span class="Apple-style-span" style="font-weight: bold; ">appy </span><a href="http://en.wikipedia.org/wiki/Vishu"><span class="Apple-style-span" style="font-weight: bold; ">Vishu!</span></a><br /></div><div><br /></div>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com12tag:blogger.com,1999:blog-2216909049770227577.post-169291846290427182009-03-31T16:06:00.009+05:302009-03-31T21:41:51.063+05:30Matthi Porichathu/ Sardine Fry<strong>W</strong>ithout breaking into the reasons for not posting for over two months, let me get to the most wonderful fish dish I enjoy with rice as well as chapathi. (Vegetarians, please spare this post).<br /><br />I have always loved seafood and have relished and devoured all the seafood delicacies Amma prepares at home.<br /><br /><a href="http://en.wikipedia.org/wiki/Sardine">Matthi or Sardine</a> is a fish known for containing omega 3 fatty acids. Though the fish has a strong smell, the taste is divine!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHmAal4EtWvrzDu5mECOaXze7iT9FsDZIKNzFzsa5rwDwyne9yw5YIUhxr7XXRS_XoHenWzLZPVzLnFeqZNS5zygmEtZjRE6Xf-orSsUlCW_pA4DoMuq1f7aaIDlsz7kcbwbV6Og3d44/s1600-h/P1080886.JPG"><img id="BLOGGER_PHOTO_ID_5319302549572678226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 379px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHmAal4EtWvrzDu5mECOaXze7iT9FsDZIKNzFzsa5rwDwyne9yw5YIUhxr7XXRS_XoHenWzLZPVzLnFeqZNS5zygmEtZjRE6Xf-orSsUlCW_pA4DoMuq1f7aaIDlsz7kcbwbV6Og3d44/s400/P1080886.JPG" border="0" /></a><br />To make the <strong>Matthi Fry </strong>seen in the picture, <strong>you will need</strong>:<br /><br />Sardine - cut, gutted, cleaned - 4-6 -atleast one per person :-)<br />Red chilly powder - 3 tsp<br />Turmeric powder - 1/2 tsp<br />Freshly ground pepper powder - 1/2 tsp<br />Lemon juice - 1/2-1 slice<br />Salt - to taste<br />Oil - for frying (shallow or deep per preference)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDA1TZkNitonUDOFPywIN5LUcEDZXCFB_7-F-UHtrghRyBezAxBmPvkqe5pltJnxCEp1_QGlmE0qlBwvJTA2Ptv2oIziFnwpnFx6SoqgajPVB_k_0NKbaZNd9w5aThPsxEE53kxWfK9oQ/s1600-h/P1080885.JPG"><img id="BLOGGER_PHOTO_ID_5319302550867194866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 397px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDA1TZkNitonUDOFPywIN5LUcEDZXCFB_7-F-UHtrghRyBezAxBmPvkqe5pltJnxCEp1_QGlmE0qlBwvJTA2Ptv2oIziFnwpnFx6SoqgajPVB_k_0NKbaZNd9w5aThPsxEE53kxWfK9oQ/s400/P1080885.JPG" border="0" /></a><br /><strong>Method:</strong><br /><br /><ul><li>Make slits on both sides of the fish</li><li>Take a mixing bowl and mix the powders into a smooth paste with the lemon juice</li><li>Marinade the fish and leave for 30 minutes</li><li>Heat oil in a skillet, and place the fish and start frying on medium heat</li><li>Turn the fish after one side is done</li><li>Remove on to a kitchen towel to absorb any excess oil</li></ul><p><br /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NQkxIWoOCVlcuiOykaGi7kEiQOb__0vNPlT8Qb1GO3-GRKihB8l94wPgl_b4n1ax3Y25D3qpVjAurzJCiRkNSQM3HUfzsmencSkVgY1n8lR0jQ6mCuJi0jWxa62TsLPqujX_yrmQAfA/s1600-h/P1080885.JPG"><img id="BLOGGER_PHOTO_ID_5319302545626802706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 397px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NQkxIWoOCVlcuiOykaGi7kEiQOb__0vNPlT8Qb1GO3-GRKihB8l94wPgl_b4n1ax3Y25D3qpVjAurzJCiRkNSQM3HUfzsmencSkVgY1n8lR0jQ6mCuJi0jWxa62TsLPqujX_yrmQAfA/s400/P1080885.JPG" border="0" /></a>Serve with rice/ chapathiShreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com12tag:blogger.com,1999:blog-2216909049770227577.post-37020381828663137022009-01-27T18:04:00.002+05:302009-01-28T14:09:00.431+05:30Yellow 'Sambar'<span style="font-weight: bold;"><br />A</span>s soon as I noticed that <a href="http://tumyumtreats.blogspot.com/2009/01/announcing-food-in-colors-january-2009.html">FIC</a> at <a href="http://tumyumtreats.blogspot.com/">Sunshinemom's Tongueticklers</a> is going <a href="http://tumyumtreats.blogspot.com/2009/01/announcing-food-in-colors-january-2009.html">yellow</a> this month as a tribute to the Spring season, I knew what I would post: my daughter's most favourite curry after the quintessential South Indian <a href="http://ammascooking.blogspot.com/2008/08/parwal-pointed-gourd-sambar.html">Sambar</a>, which she calls Yellow 'Sambar.' The main reason that she loves this curry is because it has her most loved vegetable in it, okra/ lady finger/ bhindi/ vendaykka.<br /><br />While everyone in my family knows this curry by the name 'Moru Curry,' and we do have different <a href="http://ammascooking.blogspot.com/2008/06/moru-buttermilk-curry.html">versions of this curry</a> with different vegetables, I have also started calling this curry Yellow Sambar now. At home, me and my brothers always loved to have this curry with rice/ dosa/ puttu, and still do! Since my mother is with us for a few days, A was lucky to have this curry made by Amma, her Ammamma.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSN99H32XaF9T0XYaGaXlte4nLJqLzl3D1GefNSwHAyOg8CAq9W23zx7q5OSdLWy4uAgNB6CKc_Z6J0tFYsjAq5aP1l3YZBn5KwQ2TqdTDbsbDz5PhGrBPz9baPLpIaez4RL7BBcNyUCk/s1600-h/P1080911.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 366px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSN99H32XaF9T0XYaGaXlte4nLJqLzl3D1GefNSwHAyOg8CAq9W23zx7q5OSdLWy4uAgNB6CKc_Z6J0tFYsjAq5aP1l3YZBn5KwQ2TqdTDbsbDz5PhGrBPz9baPLpIaez4RL7BBcNyUCk/s400/P1080911.JPG" alt="" id="BLOGGER_PHOTO_ID_5295933152606353698" border="0" /></a><br />What always amazes me is the fact that this curry acquires its yellow colour only because of the little bit of turmeric/ haldi/ manjal powder that is added to it. Devoid of it, I would not have been posting this now!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WiIRQZhgqvfkGRkNVHif1QtVsIJaseQlVSTa8F9KVyAgUkJ2l0ddEy2WwlgO1Jyqtiq5p8E474MHwbnUKqt5va2PHXu6svBLHTZ6OpOYghJLYqiDBYucwJ8uNLqNRThuJ24GUgrjsE4/s1600-h/P1080902.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 362px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WiIRQZhgqvfkGRkNVHif1QtVsIJaseQlVSTa8F9KVyAgUkJ2l0ddEy2WwlgO1Jyqtiq5p8E474MHwbnUKqt5va2PHXu6svBLHTZ6OpOYghJLYqiDBYucwJ8uNLqNRThuJ24GUgrjsE4/s400/P1080902.JPG" alt="" id="BLOGGER_PHOTO_ID_5295933149538911890" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(I had some raw manjal and dried turmeric sticks, and wanted to take a picture of them for this post!)</span></span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAAreWTmHcNgWpMiCxbZEyhmq4a9jXoeOP-lie2i2-5XbncYhKVz1kYzP4vLwQUMnKQGXEYiChnDvHNf6SU6_WsvTc-jqbIdXleINyJOfrgrS-3kUioWxRQfzbC6LkhHLJkhoLa-BK0c/s1600-h/P1080914.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 286px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAAreWTmHcNgWpMiCxbZEyhmq4a9jXoeOP-lie2i2-5XbncYhKVz1kYzP4vLwQUMnKQGXEYiChnDvHNf6SU6_WsvTc-jqbIdXleINyJOfrgrS-3kUioWxRQfzbC6LkhHLJkhoLa-BK0c/s400/P1080914.JPG" alt="" id="BLOGGER_PHOTO_ID_5295933167648957074" border="0" /></a><br />To make the <span style="font-weight: bold;">Yellow 'Sambar'/ Vendaykka Moru Curry</span> seen in the pictures, <span style="font-weight: bold;">you will need:<br /><br /></span>Vendaykka<span style="font-weight: bold;"> - </span><span>cut into cubes - 1 cup<br />Tomatoes - chopped - 2<br />Onions - chopped - 1<br />Coconut - grated - 1/2 cup<br />Ginger - peeled and pounded - 1 tbsp<br />Green chilly - 1 or 2 - sliced<br />Buttermilk - 2 cups<br />Water - 1/2 cup<br />Cumin seeds - 1 tsp<br />Turmeric powder - 1/2 tsp<br />Mustard seeds - 1/2 tsp<br />Curry leaves - 1 strand<br />Oil - 2 tsp<br />Salt - to taste<br /></span><span style="font-weight: bold;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUNarMBw3mlzYvawyEP85imW1rv58OFL0JmfV89tb897q_aIjHCnVqqcWpLvntwNmj0qIymNKxuF5dH65pT5Qa80wLwQWnbXFmg7Iry8-Y8j5ItUdvFlNAOw0ajcXI3MCbKAGCp3EKnw/s1600-h/P1080912.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 255px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUNarMBw3mlzYvawyEP85imW1rv58OFL0JmfV89tb897q_aIjHCnVqqcWpLvntwNmj0qIymNKxuF5dH65pT5Qa80wLwQWnbXFmg7Iry8-Y8j5ItUdvFlNAOw0ajcXI3MCbKAGCp3EKnw/s400/P1080912.JPG" alt="" id="BLOGGER_PHOTO_ID_5295933161951463650" border="0" /></a><br /><span style="font-weight: bold;">Method:</span><br /><br /><ul><li>In a heavy bottomed pan, boil the chopped onions, tomatoes, okra, green chillies along with salt and half the turmeric powder in half cup of water, and leave to cook covered<br /></li><li>Grind grated coconut, cumin seeds, ginger and remaining turmeric to a smooth paste and mix well with buttermilk (you can just run them together in a large jar on the mixer)<br /></li><li>When the vegetables are cooked (<span style="font-style: italic;">ensure that the okra pieces are not over-cooked and don't worry about them getting stikcy/slimy, they don't!</span>), add the buttermilk with the coconut paste, stir slowly over low flame</li><li>Just when the curry begins to bubble, take it off the heat and stir a little more (<span style="font-style: italic;">if the heat is more, the curry might curdle</span>)</li><li>Heat oil in a tadka pan, splutter mustard seeds along with curry leaves and season the curry</li></ul>Serve with hot rice/ dosa/ puttu<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fnF9FpSmFUWjXexQDDF-hDfU_kR1wEfYuUUpp5h449BWLc4eIkJVDKbArYjVFPs52pLTMJ0J8AOoQY60efgdF70psgM4VK3BvxgH2bUCMsApqA354JdQcecZXQTVKAB_JnUyLgfnpc0/s1600-h/P1080907.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 318px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fnF9FpSmFUWjXexQDDF-hDfU_kR1wEfYuUUpp5h449BWLc4eIkJVDKbArYjVFPs52pLTMJ0J8AOoQY60efgdF70psgM4VK3BvxgH2bUCMsApqA354JdQcecZXQTVKAB_JnUyLgfnpc0/s400/P1080907.JPG" alt="" id="BLOGGER_PHOTO_ID_5295933149637472322" border="0" /></a><br />The Vendaykka Moru Curry/ Yellow Sambar goes to <a href="http://tumyumtreats.blogspot.com/2009/01/announcing-food-in-colors-january-2009.html">FIC - Yellow at Sunshinemom's Tongueticklers</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mLRA804P72ctjsxcSz4MHfJwVH1-DWrKe8tEXuY_pFPWn9tAyIrWNdnkUINjOd5rF0bpRtEeGs02IA2t39hfCdZY38sEjl-OqLhjxdjBUZcfPYt1xEF_Ec-sf9p9ljqCj3ilyDJZKbQ/s1600-h/FIC-Yellow-Jan2009.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mLRA804P72ctjsxcSz4MHfJwVH1-DWrKe8tEXuY_pFPWn9tAyIrWNdnkUINjOd5rF0bpRtEeGs02IA2t39hfCdZY38sEjl-OqLhjxdjBUZcfPYt1xEF_Ec-sf9p9ljqCj3ilyDJZKbQ/s400/FIC-Yellow-Jan2009.jpg" alt="" id="BLOGGER_PHOTO_ID_5294353900729492322" border="0" /></a>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com47tag:blogger.com,1999:blog-2216909049770227577.post-28780876548488740132009-01-23T22:56:00.002+05:302009-01-24T10:07:14.714+05:30White Chickpeas Curry<strong>W</strong>hite <a href="http://en.wikipedia.org/wiki/Chickpea">chickpeas</a> are a favorite at home, much more than the desi black chana. I have previously posted <a href="http://ammascooking.blogspot.com/2008/06/masala-chana.html">Masala Chana</a> and <a href="http://ammascooking.blogspot.com/2008/09/back-with-breeze.html">Kootu Curry</a>, both with black chickpeas. <strong>White Chickpeas Curry</strong>, as seen in the picture, is prepared very often to go with chapatis at dinner or with dosa/ puris in the morning.<br /><br /><p><img id="BLOGGER_PHOTO_ID_5294523033167357106" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIX0tKtN76HC1kCn3Q0loaoUriRkQk1se9o7qf4EI-GGk_GuvASkHX7YeWHHFdBSemyOzgrMbuKVpbGqJ8GXRD4WobS6SEoFPanH8tF0tg0kN9TQcMmz3pFmqfuN66UshLNN6lOM_J0o/s400/P1080245.JPG" border="0" /><br />To prepare, <strong>you will need:</strong><br /><br />White chickpeas - 2 cups<br />Tomatoes - chopped - 3-4 large<br />Onions - chopped - 2 medium sized<br />Ginger - chopped and pounded - 2 tbsp<br />Garlic - chopped and pounded - 2-3 cloves<br /><em>Note:</em> <em>you may use about 3-4 tsps of ginger garlic paste, if not using fresh ginger and garlic</em><br />Curd - 1/2 cup fresh (not very sour)<br />Turmeric powder - 1/2 tsp<br />Red chilly powder - 2 tsp (add more if you prefer hot)<br />Roasted Jeera/ Cumin seeds powder - 1 tbsp<br />Roasted Coriander seeds powder - 2 tbsp<br />Garam Masala - 1/2 tsp<br />Coriander leaves - chopped, for garnishing<br />Oil - 2 tsp<br />Salt - to taste<br /><br /><strong>Method:</strong> </p><ul><li>Soak the chickpeas overnight/ 5-6 hrs and cook in pressure cooker for two whistles</li><li>Heat oil in a pan, add the chopped onions, ginger, garlic and stir well</li><li>Add the chopped tomatoes once the onions are done, and cook covered for 2-3 minutes</li><li>Mix the turmeric, red chilly, jeera, coriander powders along with a little salt and leave covered on low flame for 5 minutes until tomatoes are cooked</li><li>Add the chickpeas and stir well adjusting the consistency with little amount of boiled water</li><li>Mix the curd and garam masala with salt to taste and cook on low flame for 3-5 minutes</li><li>Garnish with chopped coriander leaves</li></ul><p>Serve with hot phulkas/ chapathis/puris/ dosa</p><p>Everytime I wanted to participate in the very popular event for the love of legumes, I ended up missing them. This time, I decided to post as soon as I noticed that the <a href="http://cooking4allseasons.blogspot.com/2009/01/announcing-my-legume-love-affair.html">Seventh Helping of My Legume Love Affair</a> is being hosted by <a href="http://cooking4allseasons.blogspot.com/">Srivalli at Cooking 4 all Seasons</a>. </p><p><img style="margin: 0px auto 10px; display: block; width: 200px; cursor: pointer; height: 299px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-l0AjwM9smMFLlFEjEZHW3_58HhuxFa81vi-pDQrSudDuHMIrQLqDu9pI_aJi4MzojNJqf8bEzp0DmPD86Uzc7crjc-DmBunfclb8tftPiSciL7TBETDVniYEe9n_HE4exmarQQwWzDl/s400/MLLA7Logo.jpg" border="0" /></p><p>This event is the brain child of <a href="http://thewellseasonedcook.blogspot.com/">The Well-Seasoned Cook Susan</a>, and you can view the host line-up <a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html">here</a>. This curry is my entry to the <a href="http://cooking4allseasons.blogspot.com/2009/01/announcing-my-legume-love-affair.html">My Legume Love Affair, Seventh Helping</a> event.</p><p><span style="font-weight: bold;">Update:</span> Thanks to <a href="http://www.egglesscooking.com/">Madhuram of Eggless Cooking</a>, I am sending this curry to the <a href="http://foodtravails.blogspot.com/2009/01/announcing-jfi-chickpea.html">JFI Chickpeas</a> event hosted at <a href="http://foodtravails.blogspot.com/">Sometime Foodie</a> this month.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-C7r-c5Eivnai4pV4FcRm6q0DojtXO_djMITzd54FH6Ip4nQ29QfI6tVDfgkqidOEIJP1qfGjyedfycsffDbkt6pqV8pJw625SRimZAM7_q0gsaoXPd_rEriZIuMR3e1KG-EyXxVjAo/s320/jfi+Chickpea+logo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 307px; height: 129px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-C7r-c5Eivnai4pV4FcRm6q0DojtXO_djMITzd54FH6Ip4nQ29QfI6tVDfgkqidOEIJP1qfGjyedfycsffDbkt6pqV8pJw625SRimZAM7_q0gsaoXPd_rEriZIuMR3e1KG-EyXxVjAo/s320/jfi+Chickpea+logo.jpg" alt="" border="0" /></a><br /><a href="http://www.nandyala.org/mahanandi/jihv-for-ingredients-jfi/">JFI</a> is a monthly online food event focusing on natural and Indian ingredients started by Indira of <a href="http://www.nandyala.org/mahanandi/">Mahanandi</a>. </p>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com19tag:blogger.com,1999:blog-2216909049770227577.post-73704002525389345402009-01-21T22:30:00.001+05:302009-01-21T23:12:35.249+05:30Banana Flower Thoran<strong></strong><br /><strong>A</strong> lot of things have kept me busy over the past few weeks. After a wonderful vacation to Coorg and Mysore, I returned home tired but happy that the first couple of days of the new year was spent traveling and enjoying places, food, and the company of some wonderful people. Unfortunately, most of the things that kept me busy after returning, and in the last two weeks, happened to deal with sickness - first me, then Amma, and then A. When the new year begins on a 'sick' note, you start feeling apprehensive and do not feel like doing much, not to mention blogging! Now that things are gradually getting back to normal, I wanted to post something different from the usual vegetables that I cook. Before I go on, let me wish all my blogger friends and readers a very Happy New Year 2009, and belated Happy <a href="http://en.wikipedia.org/wiki/Sankranthi">Pongal/ Sankranthi</a>.<br /><br />The Banana Flower (also called Banana Blossom) or 'Vaazha Koombu' as I know it, can be used to make curries. As a child, I never liked it, but as I grew up I realized it is very healthy and is considered to have medicinal properties in Ayurveda. Amma always made Koombu Thoran (a dry curry) from the blossoms in our garden, and after moving to the city, I buy this vegetable whenever I find it in the market.<br /><br />To make the <strong>Banana Flower Thoran</strong> seen in the picture below, <strong>you will need:</strong><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYOhb5q5ZSTfYoaKitGf61oebEEUyoHwoC9I0daOx6YcdWe13eNBgqtktefo6x0SyzfxxiLeFg02TAXt-8Y6sq6O7RW3EJ3CLCjxu1bbCDJcta_5I-84GaQbEw9-thTXPexPByvrhHKU/s1600-h/P1080870+-+Copy.JPG"><img id="BLOGGER_PHOTO_ID_5293786591664714178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 335px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYOhb5q5ZSTfYoaKitGf61oebEEUyoHwoC9I0daOx6YcdWe13eNBgqtktefo6x0SyzfxxiLeFg02TAXt-8Y6sq6O7RW3EJ3CLCjxu1bbCDJcta_5I-84GaQbEw9-thTXPexPByvrhHKU/s400/P1080870+-+Copy.JPG" border="0" /></a><br />Banana Flower/ Vaazha Koombu - 1<br />Grated coconut - 1/4 cup<br />Red Chillies - 3-4 depending on taste<br />Turmeric powder - 1 tsp<br />Raw rice - 2 tsp<br />Mustard seeds - 1/2 tsp<br />Cury leaves - 1 strand<br />Oil - 1-2 tbsp<br />Salt - to taste<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_yZSw4yAMbBvcyfkHuoswKzC6ksBw5o84xFg8LYBJDn9EAyhMHWdytW3jWWGapefOkQy6MM5-SFi4jmXuh4pUxfYqhbdJZTgiHmIKUjs9hcQeR4RYZE36PmPRu9iFpknhwktu1Bz_MU/s1600-h/P1080872+-+Copy.JPG"><img id="BLOGGER_PHOTO_ID_5293786580899814866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 311px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_yZSw4yAMbBvcyfkHuoswKzC6ksBw5o84xFg8LYBJDn9EAyhMHWdytW3jWWGapefOkQy6MM5-SFi4jmXuh4pUxfYqhbdJZTgiHmIKUjs9hcQeR4RYZE36PmPRu9iFpknhwktu1Bz_MU/s400/P1080872+-+Copy.JPG" border="0" /></a><br /><strong>Method:</strong><br /></p><ul><li>Peel the top layer 'petals' on the flower, remove the flowers seen inside, and chop them separately</li><li>Start chopping the vegetable into thin shreds from the narrow edge</li><li>Once the entire vegetable is chopped, rinse it in a bowl with turmeric and salt, and drain the water as much as possible (This is done in order that the vegetable does not oxidise and turn black immediately, and also to remove the sticky texture)</li><li>Heat a large flat pan, and cook the vegetable on low flame keeping it covered</li><li>Stir in between after adding salt, and mix in the grated coconut when the vegetable is fully cooked</li><li>Heat oil in a tadka pan, add rice and mix well until goden brown, add mustard seeds, curry leaves, and red chillies</li><li>Season the dish with this, and mix well while on low flame</li></ul><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpMfqxHdDpLuhJBUpNycl1cgGi7h0Rri6OTw8do0_3LPuAPVl3iNDhqCl1d8pQ6yjFkCNT6_arTpqKJCJ4GRVkziCAxpAQYLl8kB2wZ2q_GwXK_p0drzR2uV20ehcEcOp44VXx7qnS-g/s1600-h/P1080874+-+Copy.JPG"><img id="BLOGGER_PHOTO_ID_5293786575065274818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 354px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpMfqxHdDpLuhJBUpNycl1cgGi7h0Rri6OTw8do0_3LPuAPVl3iNDhqCl1d8pQ6yjFkCNT6_arTpqKJCJ4GRVkziCAxpAQYLl8kB2wZ2q_GwXK_p0drzR2uV20ehcEcOp44VXx7qnS-g/s400/P1080874+-+Copy.JPG" border="0" /></a><br /><em><strong>Note</strong>: Cutting the banana flower can sometimes be messy, so you can try chopping cross-sections first through the entire length of the flower and then cutting into thin shreds. Add red chilly powder if the taste of the red chillies is not 'hot' enough</em>.</p><p>Serve hot with rice/ chapathi</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVjJPfGROwKB7T1O3qzwi5jPq0-OyNp8lm1ZbT3j-9vuk7zYHPxbdGf4hAPvf1ijko69dK5noND2SYQn_0gsAMocxbLhV13-4XmFZh7rZ_JuhKo2EGQsVoWMURMGIzptJKQcCiAwoWmQ/s1600-h/P1080877+-+Copy.JPG"><img id="BLOGGER_PHOTO_ID_5293786566542159122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVjJPfGROwKB7T1O3qzwi5jPq0-OyNp8lm1ZbT3j-9vuk7zYHPxbdGf4hAPvf1ijko69dK5noND2SYQn_0gsAMocxbLhV13-4XmFZh7rZ_JuhKo2EGQsVoWMURMGIzptJKQcCiAwoWmQ/s400/P1080877+-+Copy.JPG" border="0" /></a> </p>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com33tag:blogger.com,1999:blog-2216909049770227577.post-77472756997402670492008-12-23T15:30:00.004+05:302008-12-23T15:50:02.396+05:30Idlis with a simple green chutney<p><br /><strong>W</strong>hile I have been unable to spend time in visiting all the blogs on my reader list as well as <a href="http://www.ammascooking.blogspot.com/">posting recipes</a>, I have diligently been clicking pictures of my dishes in the hope that I will be able to get back to regular blogging sooner than later. This post, being framed in the midst of sudden plans for <a href="http://ammascooking.blogspot.com/2008/10/diwali-celebrations-and-events.html">another vacation</a> to <a href="http://en.wikipedia.org/wiki/Kodagu">Coorg</a>, features <a href="http://ammascooking.blogspot.com/2008/10/i-too-make-have-breakfast.html">a breakfast menu after a long time</a>.</p><p><a href="http://en.wikipedia.org/wiki/Idli">Idli</a> is our favorite breakfast dish, and we usually prefer it with <a href="http://ammascooking.blogspot.com/2008/08/parwal-pointed-gourd-sambar.html">sambar</a> or tomato chutney, or plain <a href="http://ammascooking.blogspot.com/2008/06/breakfast-side-dish.html">coconut chutney</a>. Many times though, we also enjoy the lovely light green <strong>coriander and curd chutney</strong> along with idlis.</p><p align="center"><span style="font-size:130%;"><strong>Idli</strong></span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLObrMtU2wZYmILGXZLuCao9ggFDOPdtF2RK1DujYNFCqNScwNQ3_ehN6Mi2LhJu7thSnr8OOLkbU1XPsls7unw1WeN9YfXGauRcoj1Fmbd-xg0GMH9nG-ybopYLG6aY5rpTs1GAgZKk/s1600-h/P1080200+-+Copy.JPG"><img id="BLOGGER_PHOTO_ID_5282844588285566370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 282px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLObrMtU2wZYmILGXZLuCao9ggFDOPdtF2RK1DujYNFCqNScwNQ3_ehN6Mi2LhJu7thSnr8OOLkbU1XPsls7unw1WeN9YfXGauRcoj1Fmbd-xg0GMH9nG-ybopYLG6aY5rpTs1GAgZKk/s400/P1080200+-+Copy.JPG" border="0" /></a> To make <strong>Idli</strong>s as seen in the picture, <strong>you will need</strong>:<br />Rice - raw - 2 cups<br />Urad Dal (Black lentil, de-husked) - 1 cup<br />Chana Dal - a fistful <em>(optional, Amma does this, to make it more healthier)</em><br />Moong Dal - a fistful <em>(optional, same as above)</em><br />Salt - to taste</p><p><strong>Method:</strong></p><ul><li>Soak the rice and the 3 different dals in 4-5 cups of water for about 5-6 hours</li><li>Grind into a fine paste, and leave the batter to ferment overnight and rise</li><li>Grease the idli pans with oil/ ghee and steam cook for 10-20 minutes depending on the size of the idlis</li></ul><p><strong>Note: </strong><em>You may also add about 2 fistfuls of rice flakes (atukul/poha/aval) while grinding the batter, in order to make the idlis more fluffy. My sister-in-law told me about this, and though I do normally add rice flakes, these Idlis (seen in the picture) are made from batter to which rice flakes were not added.</em></p><p>The simple white Idlis go to <a href="http://kitchenflavours.blogspot.com/2008/12/happy-and-honoured.html">FIC - WHITE</a> hosted by <a href="http://kitchenflavours.blogspot.com/">Kitchen Flavours</a> this month. </p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRTUB4Dng8qR3CxPzaxVPIZZIjKxHOpKHH-v0ksP1o1NtvfeAPgD5JfMVLLHfetwVO57t3U7zTyvFGiOuHulZ-qRmQfet0J64ddlCHJQMeENudER16RU4RAyD7pgH7elczIUppJSZM4Q/s1600-h/FIC-Whitesugarlogo.jpg"><img id="BLOGGER_PHOTO_ID_5282927014213779026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRTUB4Dng8qR3CxPzaxVPIZZIjKxHOpKHH-v0ksP1o1NtvfeAPgD5JfMVLLHfetwVO57t3U7zTyvFGiOuHulZ-qRmQfet0J64ddlCHJQMeENudER16RU4RAyD7pgH7elczIUppJSZM4Q/s400/FIC-Whitesugarlogo.jpg" border="0" /></a> Food in colors is a unique event <a href="http://tumyumtreats.blogspot.com/2008/09/round-up-of-food-in-colours-red.html">started</a> by Sunshinemom of <a href="http://tumyumtreats.blogspot.com/">TongueTicklers</a>.<br /><p><em></em></p><p align="center"><strong><span style="font-size:130%;">Coriander and Curd Chutney</span></strong> </p><p align="left"><img id="BLOGGER_PHOTO_ID_5282844581620961298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 307px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_M558t0VUOuWJOBstnx4evjp_DFaLYoL1WkABJKi_RucFWiXOrCbXzwph8HMRtqJonAncjJE85GrsO7FGCTniwU1-2WoH8V481NcbfoYGMCZvmGv4mGPbF-nUlkXZTyoMElvDIKBtttY/s400/P1080199+-+Copy.JPG" border="0" /></p><br /><p align="left">To make the <strong>coriander and curd chutney</strong> seen in the picture, you will need:</p><p>Coriander leaves - chopped - 2 cups<br />Curd - fresh, not sour - 1/2 cup<br />Ginger - peeled and pounded - 2 tbsp<br />Green chilly - 1 large<br />Cumin seeds - 1/2 tsp (<em>optional, I did not add</em>)<br />Salt - to taste<br /></p><br /><p><strong>Method:</strong></p><ul><li>Grind all the ingredients to a fine paste</li><li>Allow to simmer in a pan over low heat, while stirring continuously, for 2-3 minutes</li></ul><p><strong>Note:</strong> <em>You may temper the chutney with mustard seeds, curry leaves, and asafeotida (hing), in 2 tsps of oil. I did not do this, as I made this in the morning rush, and wanted to save time. Also, more importantly, A hates mustard seeds in her curries:-( and starts picking them out!</em> </p><p>Serve with hot idlis</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMLxqMOvYBt40l0cGrRuT0neXZGW_eAOgFg7xzsnNS60K2DHTxzhhZWX5HsaXv1zdhyj7GsVsQlb7D4fLn59odETnpmEY_FPpvh4mwMnW2JGBzrhTFZZHqOx9ADca1aOVpMohyvhkLTc/s1600-h/P1080201+-+Copy.JPG"><img id="BLOGGER_PHOTO_ID_5282844576576427058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 393px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMLxqMOvYBt40l0cGrRuT0neXZGW_eAOgFg7xzsnNS60K2DHTxzhhZWX5HsaXv1zdhyj7GsVsQlb7D4fLn59odETnpmEY_FPpvh4mwMnW2JGBzrhTFZZHqOx9ADca1aOVpMohyvhkLTc/s400/P1080201+-+Copy.JPG" border="0" /></a> </p>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com35tag:blogger.com,1999:blog-2216909049770227577.post-40246586916100214602008-12-17T10:30:00.005+05:302008-12-17T11:25:00.657+05:30Coriander Chutney Sandwiches<span style="font-weight: bold;">T</span>he pictures in this post have been languishing in my drafts section for quite a while now, and I remember thinking of sending them to a herb event, but somehow missed out on a post.<br /><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgC4dvYvKUUN7fuWyhjb-WtaW1Moo8EeWk8Z5HCVEwo2C7MSENcPA71tXMuWOxlYkKeqhyphenhyphen9LJ6j1mEsDVqax1zObiBT9M0NeAJkVYIIYq1Gwy9X8T0OYAYNOzg_cJgTzU1jz3nHFsf90/s1600-h/P1060552.JPG"><img id="BLOGGER_PHOTO_ID_5254253040764525522" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgC4dvYvKUUN7fuWyhjb-WtaW1Moo8EeWk8Z5HCVEwo2C7MSENcPA71tXMuWOxlYkKeqhyphenhyphen9LJ6j1mEsDVqax1zObiBT9M0NeAJkVYIIYq1Gwy9X8T0OYAYNOzg_cJgTzU1jz3nHFsf90/s400/P1060552.JPG" border="0" /></a><br />While the first picture (above) shows <a href="http://en.wikipedia.org/wiki/Pav_bhaji">pav</a> used to make a veg burger of sorts, I mainly made <span style="font-weight: bold;">coriander chutney sandwhiches </span>with brown bread and some vegetables thrown in. To make the coriander chutney (as seen in the picture below) for the sandwich, <span style="font-weight: bold;">you will need</span>:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FpQq7Pc_jzmD4uk6QyHTCRerHuJ2rpksuYSyH6NAo6CFW_Y4JL0NoTk1zGjMvcgqkcLDoWRFk0J1bzG6s1iIZtPgiH4iYAfj99F9kVTw4k3eOzbfQU-C6nUKir7nmLmYDMPaWt-laz4/s1600-h/P1060539.JPG"><img id="BLOGGER_PHOTO_ID_5254250278255996370" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FpQq7Pc_jzmD4uk6QyHTCRerHuJ2rpksuYSyH6NAo6CFW_Y4JL0NoTk1zGjMvcgqkcLDoWRFk0J1bzG6s1iIZtPgiH4iYAfj99F9kVTw4k3eOzbfQU-C6nUKir7nmLmYDMPaWt-laz4/s400/P1060539.JPG" border="0" /></a><br />Coriander leaves - chopped - 3 cups<br />Coconut - grated - 1.5 cups<br />Ginger - chopped - 1/2 cup<br />Green chillies - 2-3 large<br />Salt - to taste<br /><br /><span style="font-weight: bold;">Method:<br /><br /></span><ul><li>Grind all the ingredients in a mixer to a coarse paste (<span style="font-style: italic;">Do not add water</span>)</li></ul><span style="font-weight: bold;"><br />For the sandwiches, you will need:</span><br /><br />Bread of your choice (I used wheat bread)<br />Tomatoes - sliced round - about 2-3 large<br />Onions - sliced round - about 2 large<br />Cucumber - sliced round - about 1 large (<span style="font-style: italic;">I did not have at the time, so did not add this</span>)<br />Lemon juice - 2 tbsp (optional)<br />Pepper - to season per taste<br /><br /><span style="font-weight: bold;">Method:</span><br /><br /><ul><li>Toast the bread slightly if you wish, especially if you are not going to use a sandwich toaster like me<br /></li></ul><ul><li>Spread the coriander chutney (generously) on one side of one slice of toasted bread as seen in the pictures below</li></ul><br /><ul><li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSh11dqfVkf7YCP7Zdy5BxZkInFXKP2y3hC7X_6URfQtRF2ehC3OWwEsUz0f4-gDEQIrtgQcc3NPb5hMrhe038iXSMN4U2rVXSbdDrLjo0AX_DgP4VyMe5K-djvGNMCiMsFC7Hf5VcW3A/s1600-h/P1060540.JPG"><img id="BLOGGER_PHOTO_ID_5254250286852180786" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSh11dqfVkf7YCP7Zdy5BxZkInFXKP2y3hC7X_6URfQtRF2ehC3OWwEsUz0f4-gDEQIrtgQcc3NPb5hMrhe038iXSMN4U2rVXSbdDrLjo0AX_DgP4VyMe5K-djvGNMCiMsFC7Hf5VcW3A/s400/P1060540.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNbvuieSXsZiDGzeh1wXv6cULFQZDC0JVMGo4JQ4HvyrIqxpAJlaU0RGr9LgR_eSYmsS77ci_M9vFhYa7LmOGMe0ZmJCmG5T5LxgDPK6d39wabxqf5ci17aouFcOjlD_GKVtOvKeb9g8/s1600-h/P1060543.JPG"><img id="BLOGGER_PHOTO_ID_5254250287359623282" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNbvuieSXsZiDGzeh1wXv6cULFQZDC0JVMGo4JQ4HvyrIqxpAJlaU0RGr9LgR_eSYmsS77ci_M9vFhYa7LmOGMe0ZmJCmG5T5LxgDPK6d39wabxqf5ci17aouFcOjlD_GKVtOvKeb9g8/s400/P1060543.JPG" border="0" /></a>Arrange vegetable slices of your choice and taste</li></ul><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYv6nr1bsDbt1rdZMokKZL6VROSgIy2c-Ie038Z1TTikMJz2wAqu8zOZJjs5MKYAoJLAr9BA5P9ekdE9XM1adQkiX6Ff_FG5X5Yp7TUxeGG3uMOH8k9T4-GzdtzrKm6j94Wq2fmcDuvU/s1600-h/P1060544.JPG"><img id="BLOGGER_PHOTO_ID_5254253049295871010" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYv6nr1bsDbt1rdZMokKZL6VROSgIy2c-Ie038Z1TTikMJz2wAqu8zOZJjs5MKYAoJLAr9BA5P9ekdE9XM1adQkiX6Ff_FG5X5Yp7TUxeGG3uMOH8k9T4-GzdtzrKm6j94Wq2fmcDuvU/s400/P1060544.JPG" border="0" /></a><br /><ul><li>Sprinkle lemon juice and pepper on the vegetables before making the sandwich with another slice of bread on top</li></ul><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnZZR9ZV4_PrREj1O-5UikJmDe4PGpMJLf3Upyqf_vmzrOPv_zt-pSB-SNcdDwxdZb9wqBgcaa-2g8nC25MLyn-n8O-KGBisOxAlJX6e48v6Ux5uOUaXIlvkOfMi6yYxgx27jcq-PMAg/s1600-h/P1060546.JPG"><img id="BLOGGER_PHOTO_ID_5254253037413180770" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnZZR9ZV4_PrREj1O-5UikJmDe4PGpMJLf3Upyqf_vmzrOPv_zt-pSB-SNcdDwxdZb9wqBgcaa-2g8nC25MLyn-n8O-KGBisOxAlJX6e48v6Ux5uOUaXIlvkOfMi6yYxgx27jcq-PMAg/s400/P1060546.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFd0CpFl96pCLeALLzjvMgacb1cEMwtCj61pHZFPsAdJrmw6jl93GKxKUwJltBrm0GHt8mQXfstMcKX46j9xTcinX-dkWTg9Qg2mm7RoRcozysO4bcULMv6gxWIZZwF4lEfGzubXRKrUc/s1600-h/P1060551.JPG"><img id="BLOGGER_PHOTO_ID_5254253036704706802" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFd0CpFl96pCLeALLzjvMgacb1cEMwtCj61pHZFPsAdJrmw6jl93GKxKUwJltBrm0GHt8mQXfstMcKX46j9xTcinX-dkWTg9Qg2mm7RoRcozysO4bcULMv6gxWIZZwF4lEfGzubXRKrUc/s400/P1060551.JPG" border="0" /></a><br /><span style="font-weight: bold;">Note:</span> <span style="font-style: italic;">If using a toaster, do the same with the bread and vegetables and keep in the toaster</span><br /><br />I had some fresh <a href="http://en.wikipedia.org/wiki/Pav_bhaji">pav</a> at home, decided to try the method on them as well, and they ended up looking like mini burgers minus the vegetable patty with chutney and vegetable slices.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMcBjc61h__emW2ADb8naPvXqaPImJ4j-SfSHB5lAIFZUg_D3032M6Hxmxi_fgMya-bj2Rzc3TLDhYY1bcSxhyphenhyphenfDs869MW7ILfPePR7XYDQw9Mh4H0OADqwRmv0w84T2yX6qK-R5QMzhY/s1600-h/P1060553.JPG"><img id="BLOGGER_PHOTO_ID_5254253053613801698" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMcBjc61h__emW2ADb8naPvXqaPImJ4j-SfSHB5lAIFZUg_D3032M6Hxmxi_fgMya-bj2Rzc3TLDhYY1bcSxhyphenhyphenfDs869MW7ILfPePR7XYDQw9Mh4H0OADqwRmv0w84T2yX6qK-R5QMzhY/s400/P1060553.JPG" border="0" /></a><br />A couple of pictures more:<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6YGbPZQVvQvRycJ0N_rCl8O22PsJat1o5Rhf2Xv2JD1lXEn5LbcbJfIERHidTw4BYmOiOdU3akune2V2K1EiDdbb74VcEp_s6Xed7bb0PnIKkC8-1MX3RW24Uoul0D-Vu8VoGDP0eQs/s1600-h/P1060556.JPG"><img id="BLOGGER_PHOTO_ID_5254253981470186690" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6YGbPZQVvQvRycJ0N_rCl8O22PsJat1o5Rhf2Xv2JD1lXEn5LbcbJfIERHidTw4BYmOiOdU3akune2V2K1EiDdbb74VcEp_s6Xed7bb0PnIKkC8-1MX3RW24Uoul0D-Vu8VoGDP0eQs/s400/P1060556.JPG" border="0" /></a><br />I did not toast the pav in butter, but you may do so to make them tastier:-)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbpjFum1eg5CGdEO0B2an2y7kA0qa440y6XjNFd6_ma58-1lD4fCrxVJDq9lpOX5AHK6d8d5CiToBG9K6alQIgx_doTc2DXmDaJgaiJjkC8LUMJkIpuhgZdh84toe2LlpWnXSY0w4Zew/s1600-h/P1060554.JPG"><img id="BLOGGER_PHOTO_ID_5254253989493063954" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbpjFum1eg5CGdEO0B2an2y7kA0qa440y6XjNFd6_ma58-1lD4fCrxVJDq9lpOX5AHK6d8d5CiToBG9K6alQIgx_doTc2DXmDaJgaiJjkC8LUMJkIpuhgZdh84toe2LlpWnXSY0w4Zew/s400/P1060554.JPG" border="0" /></a><br />We thoroughly enjoyed these sandwiches which we had for an early dinner, but I guess they can be served as snacks for tea or as a party snack too.<br /></div></div>Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com25tag:blogger.com,1999:blog-2216909049770227577.post-15173613792810526532008-12-12T17:06:00.003+05:302008-12-12T17:23:15.165+05:30Colourful and Healthy Salad<span style="font-weight: bold;">T</span>hese days I have been trying to eat more fruits and vegetables and reduce the intake of rice and roti (wheat), especially in the evenings. Being a South Indian who is used to typical Idli/ Dosa/ Puttu/ Appam/ Upma breakfast menu and a minimum of 2-3 dishes served with rice for lunch, I decided to stop eating anything heavy for dinner. Also, I have been eating more dry fruits and totally avoid fried food stuffs, including packeted chips/ biscuits and anything sugary.<br /><br />For the first time in my life (it is never too late!), I actually prepared a salad without just slicing cucumber, carrots, cabbage, and beets, and also used sprouts and a fruit! Below, you can see some of the ingrediets.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4Ay4sZ1R84kjy9KQkp3Ln_tUd4cn5TRxthgfa2u-NbYhLwfEh-kLWnnorZU2JUWplAj7nhq6MHAzYM00LqUxRMG9rCBRKI-3otPnoI4dsp1DU76DmBOQQr6VTnvSrzuQEMs8ZCgFBVo/s1600-h/P1080225.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4Ay4sZ1R84kjy9KQkp3Ln_tUd4cn5TRxthgfa2u-NbYhLwfEh-kLWnnorZU2JUWplAj7nhq6MHAzYM00LqUxRMG9rCBRKI-3otPnoI4dsp1DU76DmBOQQr6VTnvSrzuQEMs8ZCgFBVo/s400/P1080225.JPG" alt="" id="BLOGGER_PHOTO_ID_5278474765896710322" border="0" /></a><br />Now, let me get to the recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23T6Kcml5-M3PTPsj96wShSWw8sLjowsXajDmXLc39qmn9D5T6CfAA195-sC2F_66zbx-dnkRAC-1TyqlZ2eiZxpkuajr3R0h1ALtJRCgmmI0r4utbTp7_R1Z_aDyDYlhOdBOf9n1opY/s1600-h/P1080229.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23T6Kcml5-M3PTPsj96wShSWw8sLjowsXajDmXLc39qmn9D5T6CfAA195-sC2F_66zbx-dnkRAC-1TyqlZ2eiZxpkuajr3R0h1ALtJRCgmmI0r4utbTp7_R1Z_aDyDYlhOdBOf9n1opY/s400/P1080229.JPG" alt="" id="BLOGGER_PHOTO_ID_5278474771222647202" border="0" /></a><br />To make the <span style="font-weight: bold;">salad</span> seen in the picture above, <span style="font-weight: bold;">you will need</span>:<br /><br /><a href="http://en.wikipedia.org/wiki/Mung_bean">Mung bean</a> sprouts - 1 cup<br />Cucumber - 1 medium-sized<br />Carrot - 1 large<br />Beetroot - 1 medium-sized<br />Pomegranate - 1 medium-sized<br />Lemon juice - to taste<br />Coriander leaves - chopped<br />Pepper - to taste<br />Salt - to taste<br />Extra virgin olive oil - 2 tbsp (optional)<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtO9bebYgU0z2MHpIiioIs6GR8f_hGeThAc-f3mx73EF6kINMcpeh4xZuJ8g8cHx7ybotZZTKP42tHCODymTiRTpHvrbc0blwzAQa-0RpIXvJrNfuz-S4yWv9UGpEABz-57nvP1bOzzZY/s1600-h/P1080232.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtO9bebYgU0z2MHpIiioIs6GR8f_hGeThAc-f3mx73EF6kINMcpeh4xZuJ8g8cHx7ybotZZTKP42tHCODymTiRTpHvrbc0blwzAQa-0RpIXvJrNfuz-S4yWv9UGpEABz-57nvP1bOzzZY/s400/P1080232.JPG" alt="" id="BLOGGER_PHOTO_ID_5278474755324426146" border="0" /></a><br /><span style="font-weight: bold;">Method:</span><br /><br /><ul><li>Peel and chop all the vegetables into tiny cubes and keep aside</li><li>Cut the pomegranate into two halves and squeeze each half into a small bowl to separate the arils from the internal white pulp membranes</li><li>In a mixing bowl, add the sprouts, then add the chopped cucumber and carrot pieces and toss</li><li>Mix the pomegranate and then add the beetroot pieces</li><li>Add the olive oil, lemon juice, coriander leaves and mix well</li><li>At the time of serving, season to taste with salt and pepper</li></ul>R loved it and asked to make salads more often, though A just played around with her portion for a while and gave up. Guess it really will take some time for her to eat salads.Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com30tag:blogger.com,1999:blog-2216909049770227577.post-5758419487101741312008-12-10T14:21:00.008+05:302008-12-10T16:18:54.053+05:30Apologies and Acknowledgements<span style="font-weight: bold;">D</span>espite my <a href="http://ammascooking.blogspot.com/2008/09/back-with-breeze.html">promises after my previous break from blogging</a>, I have been away from blogging for over a month now. I think I stretched my <a href="http://ammascooking.blogspot.com/2008/10/diwali-celebrations-and-events.html">vacation-like mode</a> a little too far, with the result that, though I skimmed through the blog list and my reader, I rarely visited any blogs or posted on mine.<br /><br />Reasons are aplenty. But primarily, after getting back from Singapore, I was caught with applying for admissions to schools for A and attending interviews (yes! they interview the parents and the 3 yr old child too :-( ) for a couple of schools, trying to get a real work at home option to work out (it didn't :-( ), getting some kind of support system in place for A in order that I get more time on my hands for my own stuff (work/hobbies, that too didn't work out :-( ), coming to terms with the stark reality of the attacks in Mumbai and the resulting fear, and so on...<br /><br />Without wanting to risk sounding like our current politicians, let me not apologise profusely this time. Instead, let me acknowledge the long-time-pending-to-be-collected awards passed on to me by some dear blogger friends. First, Thank You so much dear friends:-).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YBRmu2jWajUaDvSejiUxUSnSlFKDGoWfz7IP6Inx1cqb49zUiCwem-baRhhfHjEbL4_D_K7djs4IKLWxulW6yc2_WTu1_UgCXXeKq7_ZY6n4bxB4kzPJ-dmwwpL8lpcIj5z0loJNXN8/s400-r/butterfly_award_jpg%5B1%5D.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 166px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YBRmu2jWajUaDvSejiUxUSnSlFKDGoWfz7IP6Inx1cqb49zUiCwem-baRhhfHjEbL4_D_K7djs4IKLWxulW6yc2_WTu1_UgCXXeKq7_ZY6n4bxB4kzPJ-dmwwpL8lpcIj5z0loJNXN8/s400-r/butterfly_award_jpg%5B1%5D.png" alt="" border="0" /></a><br /><br /><a href="http://delightsofcooking.blogspot.com/">Lakshmi Venkatesh of Kitchen Chronicles</a> <a href="http://delightsofcooking.blogspot.com/2008/10/butterfly-award-pass-on.html">passed me</a> the Butterfly Award.<br /><br /><a href="http://spicesandcurries.blogspot.com/">Indranee of Mistress of Spices</a> <a href="http://spicesandcurries.blogspot.com/2008/11/awards-special-sweetdish.html">also passed</a> the Butterfly Award to me.<br /><br /><b>The <span style="font-style: italic;">rules</span> of the award are: </b><br /><span style="font-style: italic;">Put the logo on your blog. Add a link to the person who awarded you. Nominate 10 other blogs. Add links to those blogs on yours, and leave a message for your nominees on their blogs.</span><br /><br />I would love to pass this award to<br /><br /><a href="http://bakingwithdynamite.blogspot.com/">Adam</a>, <a href="http://mixtomatch.blogspot.com/">Anudivya</a>, <a href="http://spice-club.blogspot.com/">Cham</a>, <a href="http://divya-dilse.blogspot.com/">Divya</a>,<br /><a href="http://spicesetc.blogspot.com/">Mahimaa</a>, <a href="http://indiankhanna.blogspot.com/">Priti</a>, <a href="http://purvasdaawat.blogspot.com/">Purva</a>, <a href="http://momrecipies.blogspot.com/">Sireesha</a>, <a href="http://creativesaga.blogspot.com/">Sowmya</a>, and <a href="http://www.earthvegan.blogspot.com/">Vaishali</a>.<br /><br /><a href="http://gourmetaffair.blogspot.com/">Arundhuti of Gourmet Affair</a> <a href="http://gourmetaffair.blogspot.com/2008/11/egg-pakoda-and-more-awards.html">passed</a> the Good Job and Inspiration Awards<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_WARPOmh15r0/SRmZ3fZkDGI/AAAAAAAABJM/SchF8GJleRE/s1600/InspirationAward.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 143px;" src="http://1.bp.blogspot.com/_WARPOmh15r0/SRmZ3fZkDGI/AAAAAAAABJM/SchF8GJleRE/s1600/InspirationAward.png" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_WARPOmh15r0/SRmZtYXllPI/AAAAAAAABJE/MPiZcpp8YQo/s1600/good_job.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 93px; height: 128px;" src="http://2.bp.blogspot.com/_WARPOmh15r0/SRmZtYXllPI/AAAAAAAABJE/MPiZcpp8YQo/s1600/good_job.jpg" alt="" border="0" /></a><br />She <a href="http://gourmetaffair.blogspot.com/2008/11/cheesy-chicken-triangles-and-friendship.html">also passed</a> A Perfect Blend of Friendship Award<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_WARPOmh15r0/SRgRHwj7CLI/AAAAAAAABG4/WbkJgEbyv3U/s400/coffee%5B1%5D%5B1%5D_jpgfriendship.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 82px;" src="http://1.bp.blogspot.com/_WARPOmh15r0/SRgRHwj7CLI/AAAAAAAABG4/WbkJgEbyv3U/s400/coffee%5B1%5D%5B1%5D_jpgfriendship.jpg" alt="" border="0" /></a><br />This award was <a href="http://andhraflavors.blogspot.com/2008/11/mushroom-curry.html">also passed</a> on by <a href="http://andhraflavors.blogspot.com/">Andhra Flavours of For Spicy Lovers</a><br /><br />I would like to pass the three awards to: <a href="http://www.monsoonspice.com/">Sia</a>, <a href="http://whenmysoupcamealive.blogspot.com/">Sra</a>, <a href="http://cooking4allseasons.blogspot.com/">Srivalli</a>, <a href="http://memoryarchieved.blogspot.com/">Ramya</a>, and <a href="http://veginspirations.blogspot.com/">Usha</a>.<br /><br /><br /><span style="font-weight: bold;">P.S.</span> I have so many pictures (yes, I did click pictures!) waiting for a post by now that I need not worry about having to cook just for blogging until New Year at least, with the exception of any special blog events this month. Hope you will visit this space soon for the recipes:-)Shreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com15tag:blogger.com,1999:blog-2216909049770227577.post-58503238059013785192008-10-30T06:30:00.003+05:302008-10-30T06:49:52.292+05:30Diwali Celebrations and EventsWishing everyone a very Happy <a href="http://en.wikipedia.org/wiki/Diwali">Diwali</a> (belated). Though I am away from home this Diwali, I am lucky to be with my parents and my brother and family, that too in a country that celebrates Deepavali and has a national holiday for the same:-)<br /><br />This Diwali season has been very eventful for me. Apart from being able to spend 3 full weeks away from home but still feeling at home with parents and family, I got to meet my classmate and friend from school after 12 years, with her family! Also, I was extremely pleased to meet <a href="http://indiankhanna.blogspot.com/">Priti</a> and <a href="http://cookingandme.com/">Nags</a>. On the flip side, this is my first Diwali without R to celebrate together, he is away for work.<br /><br />Apart from traditional simple diyas, we also got some brightly painted Diyas from the Little India market.<br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5262641361239891682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 361px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwhmHOultGmFNZW-FGrV1fT4jYoXwdYzteqAll7wEeQYOweM0so4bONqJunVC787XbG5yXgl79h6tXrdJfOyFRv8FML8lNFaBIiB18SASTvqrY8AYaQQ9_yiJ-kEZ52fP-OW0DhbwZwQ/s400/P1070509.JPG" border="0" /> The previous eve, we applied henna on our hands with the Mehndi cone we had bought. The picture below shows the Mehndi butterfly tattoo on my daughter's hand. I made a similar tatto for my niece who is a year older than my daughter.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cHcsKzsoFMykuooOXZ15y9XF4dY1An86bw_6_PFAuLv5vUTsbZN-9Y2kkh76Cp8Vs9aQJTVEZAm4wUbt6JUWVN0JuFL60zE0rhZBmlPqoBAXovtzDWzziQA46TFY5cMSR_fhX4YhZyA/s1600-h/P1070472.JPG"><img id="BLOGGER_PHOTO_ID_5262641350515284482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 362px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cHcsKzsoFMykuooOXZ15y9XF4dY1An86bw_6_PFAuLv5vUTsbZN-9Y2kkh76Cp8Vs9aQJTVEZAm4wUbt6JUWVN0JuFL60zE0rhZBmlPqoBAXovtzDWzziQA46TFY5cMSR_fhX4YhZyA/s400/P1070472.JPG" border="0" /></a> And an impromptu design with a diya on her palm.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDU-DJizsfkau69bWO7UGL_5gKqFzr8F4KOO5L8JMUGdFPRkTyZsrH69mDRHRadQzhkyUss2AgO4poXDqZpTZ_96BjvIZhzUdKmd42M3meZKyCvFA-sYs_j7iFXuwBTBpu6RFd5LLWvnQ/s1600-h/P1070470.JPG"><img id="BLOGGER_PHOTO_ID_5262641352022920210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 367px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDU-DJizsfkau69bWO7UGL_5gKqFzr8F4KOO5L8JMUGdFPRkTyZsrH69mDRHRadQzhkyUss2AgO4poXDqZpTZ_96BjvIZhzUdKmd42M3meZKyCvFA-sYs_j7iFXuwBTBpu6RFd5LLWvnQ/s400/P1070470.JPG" border="0" /></a></p>The children also enjoyed lighting sparklers, without which Diwali celebrations would have been dull.<br /><br />Of course, no festival celebration is complete without a Pooja and offering to the Gods and Goddesses. We made <a href="http://en.wikipedia.org/wiki/Murukku">Murukku</a> and Unni Appam for the festival, which are usually made during <a href="http://en.wikipedia.org/wiki/Vishu">Vishu</a>. Below, I share the recipes for the two snacks.<br /><br /><div align="center"><strong><span style="font-size:130%;">Murukku - A Savoury Snack</span></strong></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4HjiIzWYTJ_x1xLFNtoYbz6IDrh3KCWyNqZKtTz-1zG2dpXmZaQ1SwLlvxoHugFtuql1pnUnFKBZYcqjSZ00BTunexxUhCsY9eDR-N-7FZhKhg7ccA27lFfp6uNtlWGG10byoWtnXzU/s1600-h/P1070538.JPG"><img id="BLOGGER_PHOTO_ID_5262122896986703538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4HjiIzWYTJ_x1xLFNtoYbz6IDrh3KCWyNqZKtTz-1zG2dpXmZaQ1SwLlvxoHugFtuql1pnUnFKBZYcqjSZ00BTunexxUhCsY9eDR-N-7FZhKhg7ccA27lFfp6uNtlWGG10byoWtnXzU/s400/P1070538.JPG" border="0" /></a><br />To make the <strong>Murukku</strong> seen in the picture, <strong>you will need:</strong><br /><br />Rice flour - 3 cups<br /><a href="http://en.wikipedia.org/wiki/Urad_dal">Urad Dal</a> flour - 1/2 cup<br />Cumin Seeds - 1 tsp<br />Sesame seeds - 1 tsp<br />Asafeotida/ Hing - 1/2 tsp<br />Ghee/Butter - 1/4 cup<br />Salt - to taste<br />Oil - for deep frying (<em>we used Canola oil</em>)<br /><br /><strong></strong><br /><strong>Method:</strong><br /><ul><li>In a mixing bowl, knead all ingredients into a thick dough adding only enough water</li><li>With a murukku press or mould, start pressing out the dough into circular forms of medium size on to cut papers or a plate</li><li>Slide them into the oil for deep frying and fry until both sides turn light golden brown</li></ul><strong><em>Note:</em> </strong>Murukku can be stored in air-tight containers. Children love to this, but if you prefer a spicier hot version, just add red chilly powder while kneading the dough.<br /><br /><br />Serve with tea/ coffee<br /><br /><br /><strong></strong><br /><div align="center"><strong><span style="font-size:130%;">Unni Appam - A Sweet Snack</span></strong></div><br />Traditionally, this snack is deep fried in ghee, and is also known as <a href="http://en.wikipedia.org/wiki/Neyyappam">Neyyappam</a>. However, we did not use ghee or butter while preparing it.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQWJpNa5aahmI0vFN6FWM59NQv7MBEPn0JyaTulyrj6Mxojw6Nq0fYShEENrQUClvARa-9UIZxaeEz7ksviMZEtVL83dIMP4V0vAQBpe5lgm5i3qUfBJJFQf1LS-umiiVaqhb6s348lw/s1600-h/P1070539.JPG"><img id="BLOGGER_PHOTO_ID_5262122902876781090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQWJpNa5aahmI0vFN6FWM59NQv7MBEPn0JyaTulyrj6Mxojw6Nq0fYShEENrQUClvARa-9UIZxaeEz7ksviMZEtVL83dIMP4V0vAQBpe5lgm5i3qUfBJJFQf1LS-umiiVaqhb6s348lw/s400/P1070539.JPG" border="0" /></a><br />To make the unni appams seen in the picture, <strong>you will need:</strong><br /><br />Rice - 2 cups<br />Cumin seeds - 1 tsp<br />Black Sesame seeds - 2 tsp<br />Cardamom powder - 2 tsp<br />Jaggery - 1 cup<br />Coconut - chopped into small pieces - 1/2 cup<br />Oil - for deep frying <em>(we used Canola oil)</em><br /><br /><strong>Method: </strong><br /><br /><ul><li>Soak the rice for 2-3 hours, drain and grind it to a thick batter</li><li>Melt and strain the jaggery, and mix it along with cumin seeds, sesame seeds and chopped coconut pieces in the rice batter</li><li>Ensure that the batter consistency is not too thick, and it can be poured into the appam griddle</li><li>Heat oil in the appam griddle, and start pouring the batter into it using a ladle</li><li>Usually, the appams turn automatically within the mould after one side is done. If this does not happen, just turn the sides after one side is done, and take the appams out after both sides turn dark brown</li><li>Dry them on kitchen napkins</li></ul><p><em><strong>Note: </strong>You can also add mashed bananas to the batter and make Banana Appams</em>.</p><p>Serve with tea/ coffee<br /><br />Now, to the <strong>events</strong>.<br /><br />After <a style="FONT-WEIGHT: bold; COLOR: rgb(204,0,0)" href="http://indiankhanna.blogspot.com/2008/08/festive-food-rakhithread-of-love.html">Rakhi</a>, <a style="FONT-WEIGHT: bold; COLOR: rgb(204,0,0)" href="http://purvasdaawat.blogspot.com/2008/09/krishna-and-ganesh-chaturthi-round-up.html">Krishna and Ganesh Chaturthi</a>, <a style="FONT-WEIGHT: bold; COLOR: rgb(204,0,0)" href="http://asankhana.blogspot.com/2008/09/onam-harvesting-festival-after-troiling.html">Onam</a> and <a style="FONT-WEIGHT: bold; COLOR: rgb(204,0,0)" href="http://www.tasteofmysore.com/2008/10/navaratri-festive-food-food-roud-up.html">Navaratri</a> celebrations, <a href="http://indiankhanna.blogspot.com/">Priti of Indian Khana</a> is hosting Festive Food event again with <a href="http://indiankhanna.blogspot.com/2008/10/festive-food-diwali-celebration.html">Diwali Celebrations</a>. This entire post and the two recipes go to this amazing event. </p><img id="BLOGGER_PHOTO_ID_5262638422999746882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 317px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvoIFKusGWtIhkXkWB0AFg_4QvJ6jUTknDBQxm7KhYfo-raDtKbEHaJ6MytpDKkz-3-3dTwALWS-NoPBpZlc_5r0gV-llJ1F1jRFXdvtHNkcWtrcep4ro_Q5leKiBjB_2rAeADZRdmQK4/s400/FF_Diwali.JPG" border="0" /><br />The Unni Appams, a sweet snack, goes to<br /><br /><p><img id="BLOGGER_PHOTO_ID_5262122885758097794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7uvwhrQO8PllacCCITgrBDCpQYEH0qRc9mpWFfbkLn9FB5mZQvzIMcx9J-8B-CjyMsY3YvCJDdFKZ5mbZGjSRl4TNh-UZCX8iNJx95XjsDAUA6Sq-RuCJ324GpMWPzB41nc2pwMqHH0/s400/P1070532.JPG" border="0" /><br /><a href="http://earthvegan.blogspot.com/2008/09/sweet-vegan-calling-all-cooks.html">Vaishali's Sweet Vegan</a>, as it has "<em>no butter, milk, cream, ghee or other dairy products, no eggs, and no honey"</em> .<br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3B4A5UNcNMtGlu-XO3veBENrGBr-hcz9Nw70RnXvv4FF7LQx5wQ2eatCfgQIeVwUqt8Pav2TB71DlgfvY4UN82RFO3Hndn2yP43GoUdxnTyN98QIFhZgbQ4uUhN1mfNfu7HYkZ0zZXKc/s1600-h/sweet-simple.jpg"><img id="BLOGGER_PHOTO_ID_5254261895645422210" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3B4A5UNcNMtGlu-XO3veBENrGBr-hcz9Nw70RnXvv4FF7LQx5wQ2eatCfgQIeVwUqt8Pav2TB71DlgfvY4UN82RFO3Hndn2yP43GoUdxnTyN98QIFhZgbQ4uUhN1mfNfu7HYkZ0zZXKc/s400/sweet-simple.jpg" border="0" /></a><br />Another great event this month is <a href="http://simpleindianfood.blogspot.com/2008/09/wyf-party-food-event-announcement.html">Easy Craft's WYF: Party Food</a>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLQKfalA1d7Jd373FkdlfBIrOmMu8SqUc8AZJD3TcWFRtKt_qIRgnvPUIkxkMSX6BVbXYs6ZrioLWBuWWOqlOIF7k5slP5VzGW86XSYaCozZgDXK6FXl0sem8jviR_jrqZWQzMyMPN9Y/s1600-h/WYF_Oct_logo_Party_Food"><img id="BLOGGER_PHOTO_ID_5254253990426889554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLQKfalA1d7Jd373FkdlfBIrOmMu8SqUc8AZJD3TcWFRtKt_qIRgnvPUIkxkMSX6BVbXYs6ZrioLWBuWWOqlOIF7k5slP5VzGW86XSYaCozZgDXK6FXl0sem8jviR_jrqZWQzMyMPN9Y/s400/WYF_Oct_logo_Party_Food" border="0" /></a><br />I am sending both the snacks, as a party calls for savoury and sweet dishes, and the murukku and unni appam are ideal for family get-togethers, children's parties, freinds' parties, etc.<br /><br /><img id="BLOGGER_PHOTO_ID_5262122894862159858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPGvvU1_IoY2QV9-RJVgDU1vgDKQ1fgh7pr5cWhWJCZQCcfBBJwQG9e8UMD8Kodt1eEuL3SwQqx07p9du6v_VX0sDdxJ9NB3rbPJ7yGjoBv7pg2eQqr_6tLlzCVWOJ7mh9KWh9FBMqv4/s400/P1070535.JPG" border="0" /><br />Finally, these two different-shades-of-brown goodies go to a lovely colourful event hosted by <a href="http://tumyumtreats.blogspot.com/">Sunshinemom at Tongue Ticklers</a>, Food In Colours; the <a href="http://tumyumtreats.blogspot.com/2008/10/food-in-colours-october.html">FIC-Brown</a> event for October.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqxC_t8OCoC1xDqzgbDfIRYaAaozpLnelJhGWXuqSqiK-fZM-im3iX7sDNzb2QVzOS827O4urvyll0q70ZqfJq9Tml7fE7Z5VTOsmJZXyMDJE-be__Y08dP53TQ3Ur4yRJWcL2LnOcZfA/s1600-h/logo_October_FIC_Brown.jpg"><img id="BLOGGER_PHOTO_ID_5254326884829617522" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqxC_t8OCoC1xDqzgbDfIRYaAaozpLnelJhGWXuqSqiK-fZM-im3iX7sDNzb2QVzOS827O4urvyll0q70ZqfJq9Tml7fE7Z5VTOsmJZXyMDJE-be__Y08dP53TQ3Ur4yRJWcL2LnOcZfA/s400/logo_October_FIC_Brown.jpg" border="0" /></a><br /><strong>PS: </strong>I am not able to visit all your blogs as I am on a kind-of-vacation-like mode, which means though I could blog this post, the next post will most likely be after a week or two when I return home and settle down. I promise to catch up on all your posts and the comments in the previous postsShreyahttp://www.blogger.com/profile/02433445420008639630noreply@blogger.com34