Mom's Cooking

Happy Valentine's Day!

2011-02-14T11:13:00.005+05:30

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.

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.

Recipe is adapted from Sunita's blog, and what caught my eye was the name - nutty chocolate cake. 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.

Of course, the batter was more, so I also had enough to bake a small 6" round cake from it.

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 just served the cake with some Hershey's chocolate syrup. I do not have pictures of the slices.

Broccoli Mushroom Stir Fry

2011-02-09T15:15:00.006+05:30

The last post 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.

And an idea hit me.

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 Nags' awesome pictures and post of Stir Fried Broccoli with Mushrooms and Bean Sprouts, you can guess that the person who guided me over chat was Nags.

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.

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.

I sure was lucky that day, because here's the conversation we had:

(The ingredients I didn't have/ use are italicized)

12:25 PM me: hi Naga

Nags: hey

me: QQ - how do you know when mushrooms are cooked

button mushrooms

Nags: they dont need much time

what dish are u making

12:26 PM me: I'm inspired by your broccoli mushroom dish

Nags: :)

me: though I'm not using soya and corn flour

my daughter likes both broccoli and mushrooms, so i thought of combining both and making a dish to suit herr tastebuds (no soya:-() just onions

12:27 PM no bell pepper too

Nags: oh hmm, yeah onions should be enough actually

me: k

Nags: i make something with just broccoli and onions

me: is it ok to add tomatoes?

Nags: but a little bit of soya sauce really helps

yeah why not

12:28 PM maybe u can puree and add so that it has a base

me: k, that shud give her the flavour she likes

ok cool

Nags: the mushroom gets soft very quijcly and becomes a deeper colour

me: k, i used garlic too

12:29 PM added a little salt and pepper, that shud be enuf?

Nags: more than :)

me: i'm doing it as i chat wiht u ok

Nags: simple yet flavourful

me: cool, so i'll wait for colour to change and turn off?

Nags: yes, test one piece if u are unsure

me: coz i just made mushrooms once before

Nags: wont take too long

me: long back

k cool

Nags: even broccoli cooks super quick

me: softness indicates cooked?

yeah

Nags: yes

12:30 PM me: cool, think its done..thanks!:D

Nags: shudnt be rubbery

me: great! :D

Nags: enjoy!

me: wow my dish is done over chat

Nags: hahah this is awesome

me: yeah, thank God you were available, i just logged in to check ..

12:31 PM Nags: :)

me: after cutting all stuff and keeping the pan on the stove

take care have a great day ahead

Nags: u too

me: catch u later

Nags: bye for now

me: have to go pick her now:D

From the time stamp in the above chat conversation, you can deduce that my dish was done in 5 minutes!

Here's the recipe:

Ingredients:

Mushrooms - I used button mushrooms - about 1 1/2 cups after halving each

Broccoli - 1 big head cut cut into floret

Onions - 2 medium sized - finely chopped

Garlic - 2 - 3 cloves - peeled and pounded

Tomatoes - 2 - finely chopped

Salt - to taste

Pepper - to taste

Oil - 2 tsp

Method:

Heat oil and saute the onions and garlic

Add the tomatoes, mushrooms and broccoli and stir fry until the mushrooms and broccoli are cooked

Add salt and pepper to taste and mix well

Serve with Rice/ Chapathi

In case anyone is wondering: 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.

Crab Curry

2011-02-07T14:56:00.004+05:30

Here is the recipe for Crab curry.

Ingredients:

Crab - medium sized - 12 - with the legs, cleaned and cut

Onions - 3 - finely chopped

Tomatoes - 3 - finely chopped

Ginger - peeled and pounded - 2-3inch sized/ 2 tbsp

Salt - to taste

Water - 1/2 cup

For the masala paste:

Grated coconut - 1 cup

Sesame seeds - 2 tbsp (optional)

Coriander seeds - 3 tbsp

Cumin seeds - 1 tbsp

Red chillies - 3-4 (or more depending on taste)

Black pepper - 1tsp

Water - 2tbsp

For tempering/ garnish:

Onions - 1 whole chopped lengthwise

Coriander leaves - chopped

Oil - 1 tbsp

Method:

Dry roast all the ingredients for the masala paste, let cool, and grind to a smooth paste with little water and keep aside

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

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

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

Serve with rice/ chapathi

New Arrival !:-)

2010-05-12T09:00:00.008+05:30

Dear All,

We are blessed with a baby boy (on April 13th, a day before Vishu, which was on 15th this year). We named him Devang.

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.

Wishing everyone a wonderful year ahead...

This blog will have to wait for some more months for posts:-)

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!

Check this out: http://kshore.com/recipe/?rid=48

The picture is taken from my post:

http://ammascooking.blogspot.com/2008/10/diwali-celebrations-and-events.html

I hope to get back to all this and take care to edit my photos and add a watermark/ copyright info etc.

Take care all!

Diwali Wishes

2009-10-18T12:03:00.006+05:30

Hope everyone had a safe and Happy Diwali!

Onam Celebrations

2009-09-03T11:00:00.004+05:30

Flower Carpet

Onam Sadya-small plantain leaf with Avial, Pacchadi, Cabbage Thoran, Upperi, Ulli Sambar

Pal Ada Payasam

Happy Ganesh Chathurthi

2009-08-23T10:15:00.003+05:30

Spinach/ Palak Rice

2009-05-28T15:15:00.003+05:30

I am unable to resist another entry to Monthly Mingle #33 - Ravishing Rice Recipes event at Edible Garden. 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 Palak Paratha or Aloo Palak or Dal Palak 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 coconut chutney will go really well with it. What's more, if you have leftover rice, this is more easy to prepare.

To make the Palak Rice seen in the picture, you will need:

Rice - cooked - 2 cups

Spinach/ Palak - chopped -4 cups

Onion - chopped - 1

Ginger - peeled and pounded - 1 tsp

Garlic - peeled and pounded - 1 tsp

Turmeric powder - 1/4 tsp

Red Chilly powder - 1 tsp

Coriander seeds powder - 1 tsp

Cumin seeds powder - 1 tsp

Garam Masala - 1/4 tsp

Pepper - 1/4 tsp

Water - 1/2 cup (only if required)

Oil - 1 tbsp

Salt - to taste

Method:

Keep cooked rice ready
Heat oil in a pan and add the chopped onions, ginger and garlic
Once the onions are cooked and light brown, add all powders except garam masala and pepper and stir well
Add the chopped palak and mix well and leave to cook covered and on low flame for 3-5 minutes
Palak will have given out water and at this stage, add the cooked rice, garam masala and pepper and mix well
Keep on flame for another 3 minutes and turn off heat

Note: 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

Serve as is or with any of the options mentioned above

This is my second entry to Monthly Mingle #33 - Ravishing Rice Recipes event. Monthly Mingle is an event started by Meeta

Vegetable Pulao/ Vegetable Rice

2009-05-26T13:55:00.001+05:30

I 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.

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.

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 Ajwain Rice and Curd Rice. I realized this after Nags announced that she is hosting Monthly Mingle #33 - Ravishing Rice Recipes at Edible Garden. Monthly Mingle is an event started by Meeta.

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 Pilaf or Pulao. Whatever the name, I love this dish because of the vegetables and the preparation.

To make the Vegetable Rice in the picture, you will need:

Basmati Rice - 4 cups (serves 6)

Water - 6 cups (or per instructions for the Basmati Rice)

Tomatoes - finely chopped - 4-5

Onions - chopped lengthwise - 2 large

Ginger Garlic Green chilly paste - 3-4 tbsp (about 2 green chillies only)

Spring Onions

(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)

Peas - 1 cup

Carrot - chopped - 2

Beans - chopped - about 200 gm

Cauliflower florets - 2 cups

Coriander leaves - chopped

Bread - small pieces - 2 cups

Cloves - 5-6

Whole pepper corns - 6-8

Cinnamon - small broken sticks - 2-3

Cardamom - 3-4 pods

Cashew and Raisins - as desired

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Cumin seeds powder - 1 tsp

Red chilly powder- 2 tsp

Garam Masala powder - 1 tsp

Salt - 1/2 tsp for rice, to taste for the vegetables

Ghee or butter - 2 tbsp for rice, 1 tsp each for onions, dry fruits, and bread

Vegetable oil - 2 tbsp

Method:

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
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

Heat another tsp of ghee in the pan and add one chopped onion to this and roast well until dark brown and keep aside
Similarly, roast the bread and cashews and raisins separately in a tsp of ghee and keep aside

Heat 2 tsp of vegetable oil and saute the srping onions separately and keep aside
Heat 2 tbsp of vegetable oil in a pan and saute the remaining chopped onion along with ginger garlic paste
Add tomatoes and once the tomatoes are done, add all the vegetables - carrot, peas, beans, cauliflower - along with turmeric, coriander, cumin seeds powder, garam masala, and salt to taste, cook covered on low flame

Do not add water unless absolutely necessary (tomato and vegetables give out water which is sufficient)

Once the vegetables are cooked, add the spring onions and mix well

In the rice cooker, start layering the rice and vegetables and cashews, raisins, bread, onions as you would in a biriyani

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

Garnish with the onions, cashews, raisins, bread and chopped coriander leaves

Serve with raita of choice

We had ours with mint chutney and cucumber raita.

This is my entry to Monthly Mingle #33 - Ravishing Rice Recipes

Prawn Curry

2009-05-17T20:15:00.004+05:30

This was another dish prepared along with the Brinjal Masala 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.

To make the Prawn Curry seen in the picture, you will need:

Prawns - deveined - 1/2 kg

Onion - finely chopped - 2 large

Tomatoes - finely chopped - 3 large

Ginger - peeled and pounded - 2 tbsp

Garlic - peeled and pounded - 1 tbsp

Green chilly - 1 - sliced

For the marinade:

Salt - 1 tsp

Turmeric powder - 1/2 tsp

Red chilly powder - 1 tsp

For the paste:

Grated coconut - 1/2 cup

Red chilly powder - 1/2 tsp

Roasted coriander powder - 1 tsp

Jeera/ Cumin seeds - 1 tsp

Lemon juice - 1 whole lemon (optional)

Oil - 2 tbsp

Salt - to taste

Method:

Marinade the prawns in salt, turmeric, red chilly powder and keep aside for 15-20 min
In a pan, heat a tbsp of oil, saute 3/4 of the onions with ginger, garlic, green chilly
Add the tomatoes after the onions are done and cook
Meanwhile, boil the prawns with one cup of water, and cook covered over medium heat
Grind the grated coconut, red chilly powder, cumin seeds, roasted coriander powder, to a smooth paste
Add the paste to the cooked prawns, mix well, and cook on medium heat for another 5 minutes
In a tadka pan, heat the oil and add the remaining 1/4 of the chopped onions and lightly stir until light brown
Add the onions to the dish, then add the lemon juice and mix well

Note: 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.

Serve with hot rice/ chapathi

Brinjal Masala

2009-05-14T11:10:00.001+05:30

This is a dish, among many others, that I have been putting off posting for so long! When I went to Singapore in October during Diwali vacation, my Bhaabhi (elder sister-in-law) made this dish, and we all loved it. Though I clicked pictures of dishes prepared at home in Singapore, I never got around to posting them.

Last week, I was browsing through 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 Nags' Google Picasa editing article, I think I did something weird and later, I could not find the pictures!

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!

To make the Brinjal Masala seen in the picture, you will need:

Brinjal - cut into cubes - 3 cups

Tomatoes - finely choppped - 2

Large onions - finely chopped - 2

For the masala:

Ginger - peeled and pounded - 2 tsp

Garlic - peeled and pounded - 1 tsp

Cumin seeds - 2 tsp

Fenugreek seeds - 1 tsp

Mustard seeds - 1/4 tsp

Red Chilli powder - 1-2 tsp (depending on how hot you like the dish to be)
Turmeric powder - 1/4 tsp

Lime juice - 1 medium sized lemon

Coriander leaves - chopped (optional)

Oil - 2 tbsp

Salt - to taste

Method:

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
Grind the above to a fine paste
Heat remaining oil in a pan, sauté the onion until brown, add the tomatoes and fry until the oil separates
Add the brinjal and masala paste, mix well, and cook covered on low flame until brinjal is cooked
Squeeze lemon juice over the dish and garnish with coriander if you feel like it

Note: You can also use vinegar as a substitute for lemon juice, however, I am not sure of the quantity. Both taste fine.

Serve with rice/ chapathi

Mung Bean Sprouts and Potato Masala

2009-05-08T17:10:00.004+05:30

The other day, I was busy clearing up stuff in the kitchen and dicovered a whole jar (about 500 gms) of mung beans. 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 cherupayar curry. It was served with puttu for breakfast, and with chapathi(R and A)/ wheat bread (me) for dinner.

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.

This used to be one of my favorites with chapathi/ bread. The recipe is very simple too.

To make the Mung Bean Sprouts and Potato Masala seen in the picture, you will need:

Mung bean sprouts - 2 cups
Potatoes - 2 large - peeled and cubed
Tomatoes - 3 large - finely chopped
Onion - 2 medium sized - finely chopped
Green chilly - 1 sliced
Ginger - peeled and pounded - 1 tbsp
Garlic - peeled and pounded - 2-3 cloves

Water- 1/2 cup

Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coriander seeds powder - 1 tsp
Jeera powder - 1/2 tsp
Garam Masala powder - 1/4 tsp

Coriander leaves - chopped - to garnish

Oil - 2 tsp
Salt - to taste

Method:

Heat oil in a pan, and add onions, ginger, garlic, green chilly and stir well
After the onions are done, add the tomatoes and cook covered on low flame for 3-5 minutes
Throw in all the powders except garam masala, add the potatoes and sprouts along with half a cup of water, mix well
Cook covered on low flame until the potatoes are done, add the garam masala, mix well, and cook uncovered until the subji is dry
Garnish with coriander leaves

Serve with chapathi/ bread

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.

3-Fruit Salad

2009-05-05T14:10:00.002+05:30

As I hope the name suggests, I recently prepared the 3-Fruit salad with 3 different fruits. After the healthy salad 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.

Of course, you can guess the recipe from the picture above. Let me just pen... err...type it down though.

To prepare the 3-Fruit Salad, you will need:

Oranges - 2-3 medium sized
Pomegranate - 1 large
Pears - 2

Coriander leaves - chopped - 1/2 cup (optional)

Method:

Cut the pomegranate into two halves and squeeze each half into a salad bowl to separate the arils from the internal white pulp membranes
Peel the oranges, deseed, remove the skin and pith and add to the salad bowl
Cube the pears and add the pieces into the salad bowl
Garnish with chopped coriander leaves and serve

Note: The original recipe 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.

Serve as it is, or pack it for a quick healthy snack when you are traveling.

Updated: With everyone hinting that this is perfect for summer, I have to send it to Priti's Festive Food: Summer Treat event.

Chakka/ Jackfruit Thoran

2009-04-30T15:10:00.004+05:30

I 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!

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.

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 Vishu Kani 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 yellow sambar.

To make the Chakka/ Jackfruit Thoran, you will need:

Jackfruit - unripe medium sized fruit/ 1/2 kg of the peeled fruit
Onions - 2 - finely chopped
Ginger - peeled and pounded - 2 tsp
Garlic - peeled and pounded 4-5 cloves
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Grated coconut - 1/2 cup
Chana dal - 2 tsp
Urad dal - 2 tsp
Mustard seeds - 1/4 tsp
Red chillies - 3-4
Curry leaves - 2 strands
Asafeotida/ Hing - 1/4 tsp
Oil - 2 tbsp
Salt - to taste

Method:

Apply lots of oil the knife, cutting board, hands and plates, and peel the jackfruit
Chop the inside fruit into chunky cubes (seeds and flesh and all) and wash in lukewarm salt water
Boil the pieces in enough water with salt and turmeric powder until cooked
Pound the pieces. I transfered the boiled pieces back on the cutting board and used my rolling pin to kind of mash them
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
Add onions, ginger, garlic and stir fry for a few minutes
Mix the jackfruit into this with salt, red chilly powder and grated coconut
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

Serve with rice/ chapathi (or eat it as it is!)

Dear Priti of Indian Khana is hosting Festive Food: Summer Treat event and I am sending the Jackfruit Thoran as my entry.

Raw Mango-Moong Dal Curry

2009-04-23T20:52:00.006+05:30

As 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.

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.

To make the Raw Mango-Moon Dal Curry seen in the picture, you will need:

Moong Dal - 2 cups
Raw Mango - peeled, chopped large
Bottlegourd/ Dhoodhi - peeled, deseeded, cubed - 1 cup
Onion - chopped - 1 (optional)

Coconut - grated - 1/2 cup
Ginger - peeled and pounded - 2 tsp
Green chilly - sliced - 1 small
Coriander seeds powder - roasted - 1 tsp
Cumin seeds powder - roasted - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp

Mustard seeds - 1/2 tsp
Curry leaves - 1 strand
Asafeotida/ Hing - 1/4 tsp/ a pinch
Oil - 1 tsp

Salt - to taste

Method:

Wash the moong dal well and soak for about 15 minutes
In a pressure cooker, add dal, bottlegourd pieces and chopped onion with enough water and boil for 2-3 whistles
While it cools, grind raw mango pieces, grated coconut, green chilly and ginger along with the powders and salt into a smooth paste
Mix the paste into the cooked moong dal and bottlegourd vegetable and adjust consistency with water and bring to boil on low flame
Temper mustard seeds and curry leaves in oil with hing and season the curry

Serve with rice. It also goes well with chapathi if made thick.

Happy Vishu

2009-04-14T20:10:00.000+05:30

Wishing everyone a very Happy Vishu!

Matthi Porichathu/ Sardine Fry

2009-03-31T16:06:00.009+05:30

Without 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).

I have always loved seafood and have relished and devoured all the seafood delicacies Amma prepares at home.

Matthi or Sardine is a fish known for containing omega 3 fatty acids. Though the fish has a strong smell, the taste is divine!

To make the Matthi Fry seen in the picture, you will need:

Sardine - cut, gutted, cleaned - 4-6 -atleast one per person :-)
Red chilly powder - 3 tsp
Turmeric powder - 1/2 tsp
Freshly ground pepper powder - 1/2 tsp
Lemon juice - 1/2-1 slice
Salt - to taste
Oil - for frying (shallow or deep per preference)

Method:

Make slits on both sides of the fish
Take a mixing bowl and mix the powders into a smooth paste with the lemon juice
Marinade the fish and leave for 30 minutes
Heat oil in a skillet, and place the fish and start frying on medium heat
Turn the fish after one side is done
Remove on to a kitchen towel to absorb any excess oil

Serve with rice/ chapathi

Yellow 'Sambar'

2009-01-27T18:04:00.002+05:30

As soon as I noticed that FIC at Sunshinemom's Tongueticklers is going yellow 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 Sambar, 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.

While everyone in my family knows this curry by the name 'Moru Curry,' and we do have different versions of this curry 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.

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!

(I had some raw manjal and dried turmeric sticks, and wanted to take a picture of them for this post!)

To make the Yellow 'Sambar'/ Vendaykka Moru Curry seen in the pictures, you will need:

Vendaykka - cut into cubes - 1 cup
Tomatoes - chopped - 2
Onions - chopped - 1
Coconut - grated - 1/2 cup
Ginger - peeled and pounded - 1 tbsp
Green chilly - 1 or 2 - sliced
Buttermilk - 2 cups
Water - 1/2 cup
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 strand
Oil - 2 tsp
Salt - to taste

Method:

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
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)
When the vegetables are cooked (ensure that the okra pieces are not over-cooked and don't worry about them getting stikcy/slimy, they don't!), add the buttermilk with the coconut paste, stir slowly over low flame
Just when the curry begins to bubble, take it off the heat and stir a little more (if the heat is more, the curry might curdle)
Heat oil in a tadka pan, splutter mustard seeds along with curry leaves and season the curry

Serve with hot rice/ dosa/ puttu

The Vendaykka Moru Curry/ Yellow Sambar goes to FIC - Yellow at Sunshinemom's Tongueticklers

White Chickpeas Curry

2009-01-23T22:56:00.002+05:30

White chickpeas are a favorite at home, much more than the desi black chana. I have previously posted Masala Chana and Kootu Curry, both with black chickpeas. White Chickpeas Curry, as seen in the picture, is prepared very often to go with chapatis at dinner or with dosa/ puris in the morning.

To prepare, you will need:

White chickpeas - 2 cups
Tomatoes - chopped - 3-4 large
Onions - chopped - 2 medium sized
Ginger - chopped and pounded - 2 tbsp
Garlic - chopped and pounded - 2-3 cloves
Note: you may use about 3-4 tsps of ginger garlic paste, if not using fresh ginger and garlic
Curd - 1/2 cup fresh (not very sour)
Turmeric powder - 1/2 tsp
Red chilly powder - 2 tsp (add more if you prefer hot)
Roasted Jeera/ Cumin seeds powder - 1 tbsp
Roasted Coriander seeds powder - 2 tbsp
Garam Masala - 1/2 tsp
Coriander leaves - chopped, for garnishing
Oil - 2 tsp
Salt - to taste

Method:

Soak the chickpeas overnight/ 5-6 hrs and cook in pressure cooker for two whistles
Heat oil in a pan, add the chopped onions, ginger, garlic and stir well
Add the chopped tomatoes once the onions are done, and cook covered for 2-3 minutes
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
Add the chickpeas and stir well adjusting the consistency with little amount of boiled water
Mix the curd and garam masala with salt to taste and cook on low flame for 3-5 minutes
Garnish with chopped coriander leaves

Serve with hot phulkas/ chapathis/puris/ dosa

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 Seventh Helping of My Legume Love Affair is being hosted by Srivalli at Cooking 4 all Seasons.

This event is the brain child of The Well-Seasoned Cook Susan, and you can view the host line-up here. This curry is my entry to the My Legume Love Affair, Seventh Helping event.

Update: Thanks to Madhuram of Eggless Cooking, I am sending this curry to the JFI Chickpeas event hosted at Sometime Foodie this month.

JFI is a monthly online food event focusing on natural and Indian ingredients started by Indira of Mahanandi.

Banana Flower Thoran

2009-01-21T22:30:00.001+05:30

A 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 Pongal/ Sankranthi.

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.

To make the Banana Flower Thoran seen in the picture below, you will need:

Banana Flower/ Vaazha Koombu - 1
Grated coconut - 1/4 cup
Red Chillies - 3-4 depending on taste
Turmeric powder - 1 tsp
Raw rice - 2 tsp
Mustard seeds - 1/2 tsp
Cury leaves - 1 strand
Oil - 1-2 tbsp
Salt - to taste

Method:

Peel the top layer 'petals' on the flower, remove the flowers seen inside, and chop them separately
Start chopping the vegetable into thin shreds from the narrow edge
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)
Heat a large flat pan, and cook the vegetable on low flame keeping it covered
Stir in between after adding salt, and mix in the grated coconut when the vegetable is fully cooked
Heat oil in a tadka pan, add rice and mix well until goden brown, add mustard seeds, curry leaves, and red chillies
Season the dish with this, and mix well while on low flame

Note: 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.

Serve hot with rice/ chapathi

Idlis with a simple green chutney

2008-12-23T15:30:00.004+05:30

While I have been unable to spend time in visiting all the blogs on my reader list as well as posting recipes, 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 another vacation to Coorg, features a breakfast menu after a long time.

Idli is our favorite breakfast dish, and we usually prefer it with sambar or tomato chutney, or plain coconut chutney. Many times though, we also enjoy the lovely light green coriander and curd chutney along with idlis.

Idli

To make Idlis as seen in the picture, you will need:
Rice - raw - 2 cups
Urad Dal (Black lentil, de-husked) - 1 cup
Chana Dal - a fistful (optional, Amma does this, to make it more healthier)
Moong Dal - a fistful (optional, same as above)
Salt - to taste

Method:

Soak the rice and the 3 different dals in 4-5 cups of water for about 5-6 hours
Grind into a fine paste, and leave the batter to ferment overnight and rise
Grease the idli pans with oil/ ghee and steam cook for 10-20 minutes depending on the size of the idlis

Note: 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.

The simple white Idlis go to FIC - WHITE hosted by Kitchen Flavours this month.

Food in colors is a unique event started by Sunshinemom of TongueTicklers.

Coriander and Curd Chutney

To make the coriander and curd chutney seen in the picture, you will need:

Coriander leaves - chopped - 2 cups
Curd - fresh, not sour - 1/2 cup
Ginger - peeled and pounded - 2 tbsp
Green chilly - 1 large
Cumin seeds - 1/2 tsp (optional, I did not add)
Salt - to taste

Method:

Grind all the ingredients to a fine paste
Allow to simmer in a pan over low heat, while stirring continuously, for 2-3 minutes

Note: 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!

Serve with hot idlis

Coriander Chutney Sandwiches

2008-12-17T10:30:00.005+05:30

The 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.

While the first picture (above) shows pav used to make a veg burger of sorts, I mainly made coriander chutney sandwhiches with brown bread and some vegetables thrown in. To make the coriander chutney (as seen in the picture below) for the sandwich, you will need:

Coriander leaves - chopped - 3 cups
Coconut - grated - 1.5 cups
Ginger - chopped - 1/2 cup
Green chillies - 2-3 large
Salt - to taste

Method:

Grind all the ingredients in a mixer to a coarse paste (Do not add water)

For the sandwiches, you will need:

Bread of your choice (I used wheat bread)
Tomatoes - sliced round - about 2-3 large
Onions - sliced round - about 2 large
Cucumber - sliced round - about 1 large (I did not have at the time, so did not add this)
Lemon juice - 2 tbsp (optional)
Pepper - to season per taste

Method:

Toast the bread slightly if you wish, especially if you are not going to use a sandwich toaster like me

Spread the coriander chutney (generously) on one side of one slice of toasted bread as seen in the pictures below

Arrange vegetable slices of your choice and taste

Sprinkle lemon juice and pepper on the vegetables before making the sandwich with another slice of bread on top

Note: If using a toaster, do the same with the bread and vegetables and keep in the toaster

I had some fresh pav 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.

A couple of pictures more:

I did not toast the pav in butter, but you may do so to make them tastier:-)

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.

Colourful and Healthy Salad

2008-12-12T17:06:00.003+05:30

These 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.

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.

Now, let me get to the recipe.

To make the salad seen in the picture above, you will need:

Mung bean sprouts - 1 cup
Cucumber - 1 medium-sized
Carrot - 1 large
Beetroot - 1 medium-sized
Pomegranate - 1 medium-sized
Lemon juice - to taste
Coriander leaves - chopped
Pepper - to taste
Salt - to taste
Extra virgin olive oil - 2 tbsp (optional)

Method:

Peel and chop all the vegetables into tiny cubes and keep aside
Cut the pomegranate into two halves and squeeze each half into a small bowl to separate the arils from the internal white pulp membranes
In a mixing bowl, add the sprouts, then add the chopped cucumber and carrot pieces and toss
Mix the pomegranate and then add the beetroot pieces
Add the olive oil, lemon juice, coriander leaves and mix well
At the time of serving, season to taste with salt and pepper

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.

Apologies and Acknowledgements

2008-12-10T14:21:00.008+05:30

Despite my promises after my previous break from blogging, I have been away from blogging for over a month now. I think I stretched my vacation-like mode 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.

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...

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:-).

Lakshmi Venkatesh of Kitchen Chronicles passed me the Butterfly Award.

Indranee of Mistress of Spices also passed the Butterfly Award to me.

The rules of the award are:
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.

I would love to pass this award to

Adam, Anudivya, Cham, Divya,
Mahimaa, Priti, Purva, Sireesha, Sowmya, and Vaishali.

Arundhuti of Gourmet Affair passed the Good Job and Inspiration Awards

She also passed A Perfect Blend of Friendship Award

This award was also passed on by Andhra Flavours of For Spicy Lovers

I would like to pass the three awards to: Sia, Sra, Srivalli, Ramya, and Usha.

P.S. 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:-)

Diwali Celebrations and Events

2008-10-30T06:30:00.003+05:30

Wishing everyone a very Happy Diwali (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:-)

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 Priti and Nags. On the flip side, this is my first Diwali without R to celebrate together, he is away for work.

Apart from traditional simple diyas, we also got some brightly painted Diyas from the Little India market.

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.

And an impromptu design with a diya on her palm.

The children also enjoyed lighting sparklers, without which Diwali celebrations would have been dull.

Of course, no festival celebration is complete without a Pooja and offering to the Gods and Goddesses. We made Murukku and Unni Appam for the festival, which are usually made during Vishu. Below, I share the recipes for the two snacks.

Murukku - A Savoury Snack

To make the Murukku seen in the picture, you will need:

Rice flour - 3 cups
Urad Dal flour - 1/2 cup
Cumin Seeds - 1 tsp
Sesame seeds - 1 tsp
Asafeotida/ Hing - 1/2 tsp
Ghee/Butter - 1/4 cup
Salt - to taste
Oil - for deep frying (we used Canola oil)

Method:

In a mixing bowl, knead all ingredients into a thick dough adding only enough water
With a murukku press or mould, start pressing out the dough into circular forms of medium size on to cut papers or a plate
Slide them into the oil for deep frying and fry until both sides turn light golden brown

Note: 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.

Serve with tea/ coffee

Unni Appam - A Sweet Snack

Traditionally, this snack is deep fried in ghee, and is also known as Neyyappam. However, we did not use ghee or butter while preparing it.

To make the unni appams seen in the picture, you will need:

Rice - 2 cups
Cumin seeds - 1 tsp
Black Sesame seeds - 2 tsp
Cardamom powder - 2 tsp
Jaggery - 1 cup
Coconut - chopped into small pieces - 1/2 cup
Oil - for deep frying (we used Canola oil)

Method:

Soak the rice for 2-3 hours, drain and grind it to a thick batter
Melt and strain the jaggery, and mix it along with cumin seeds, sesame seeds and chopped coconut pieces in the rice batter
Ensure that the batter consistency is not too thick, and it can be poured into the appam griddle
Heat oil in the appam griddle, and start pouring the batter into it using a ladle
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
Dry them on kitchen napkins

Note: You can also add mashed bananas to the batter and make Banana Appams.

Serve with tea/ coffee

Now, to the events.

After Rakhi, Krishna and Ganesh Chaturthi, Onam and Navaratri celebrations, Priti of Indian Khana is hosting Festive Food event again with Diwali Celebrations. This entire post and the two recipes go to this amazing event.

The Unni Appams, a sweet snack, goes to

Vaishali's Sweet Vegan, as it has "no butter, milk, cream, ghee or other dairy products, no eggs, and no honey" .

Another great event this month is Easy Craft's WYF: Party Food.

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.

Finally, these two different-shades-of-brown goodies go to a lovely colourful event hosted by Sunshinemom at Tongue Ticklers, Food In Colours; the FIC-Brown event for October.

PS: 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 posts

Okra w/ Coconut n Tamarind Masala

2008-10-17T14:42:00.003+05:30

It is long since I posted an Okra recipe here. However, bhindi dishes feature quite regularly in our weekly menu, considering that it is my daughter's favorite vegetable. Very often, I just stir fry it with all the powders thrown in without any chopped onions. This time, I felt like doing something different with it. As I start my 3 week vacation tomorrow, I was trying to finish everything lying in the refrigerator. Of course, I did make a lot of other things, which I will post later, but I so wanted to post this Okra with Coconut and Tamarind Masala as seen in the picture.

You will need:

Okra/ lady's finger - 250 gms
Coconut - grated - 1/2-3/4 cup
Tamarind - one small lemon sized ball OR 3-4 tbsp paste
Ginger - peeled and pounded - 2 tbsp
Green chilly - sliced - 1
Cumin seeds - 2 tsp
Coriander powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 strand
Hing/ Asafeotida - 1/4 tsp
Oil - 2 tsp
Salt - to taste

Method:

Grind coconut, cumin seeds, green chilly, tamarind paste and ginger into a coarse mixture
Heat oil in a pan, splutter mustard seeds, add the asafeotida and curry leaves
Add the turmeric, red chilly, and coriander powders, slightly roast for 2 seconds, and add the cut okra pieces, mix well
Cook covered for 3-5 minutes, add salt, mix well, and leave on low flame for the okra to be cooked
When the okra gets cooked, add the ground masala, and stir well without breaking the okra pieces

Another bright picture:

Serve with hot rice/ chapathi

Note: Unfortunately, A did not like it this way. If you have children who do not enjoy vegetables with coconut, do refrain from making this for them:-(

Cucumber Coriander Soup

2008-10-14T16:00:00.000+05:30

Coriander is a herb that my mother always stocks in her refrigerator, and uses quite a lot in her dishes including sambar, rasam, chutneys, snacks like pakoras, sandwiches, parathas, drinks like spiced buttermilk, etc. While garnishing soups, she generally limits the use of this herb to a lesser quantity, and I preferred it that way too.

However, this weekend, I wanted to finish two things that had been lying inside the fridge for about a week - 2 cucumbers, and a large bowl of washed and dried coriander leaves. I thought of a simple salad, but no, my little one would not eat it, and raw at that. So I decided to make a soup out of the cucumber. While thinking of boil ing it and using vegetable stock, my eyes fell on a bowl of freshly set curd, and I decided to use buttermilk in the soup.

To make the Cucumber Coriander Soup seen in the picture, you will need:

Cucumber - 2 medium sized
Coriander - a large bowl - chopped
Curd - Fresh and not sour - 2 cups
Green chilly - 1
Water - 1 cup
Turmeric - a pinch (optional)
Jeera/ Cumin Seeds powder - 1/2 tsp
Pepper - to taste
Salt - to taste

Method:

Peel the cucumbers, peel them (if too many seeds, de-seed), grate them into a bowl like you would grate carrots, and boil with a cup of water until well cooked and semi-dry
In a mixer add 1/2 a cup of water to the 2 cups of fresh curd, blend well for 5 minutes and keep aside until cream settles on top
Remove the cream from the buttermilk, and add salt, green chilly, turmeric, jeera powders and chopped coriander leaves and blend well
Add this to the boiled grated cucumber, and keep on low flame for 3-5 minutes stirring continuously, adding enough water only to adjust consistency if required

Note: If you do not add turmeric, the soup will not have the light yellow colour, and will be more natural with the green coriander and white cucumber buttermilk combo with just a tinge of brown jeera. Also, I did not remove the cream, which is why my soup is slightly thicker and creamier (you can see on the sides and glistening on top in the picture)

Serve with crushed pepper in soup bowls

'Herb Mania' is an event started by Dee of Ammalu's kitchen, and is being hosted this month by Siri at Siri's Corner.

The Cucumber Coriander Soup is my entry to the Herb Mania: Coriander/ Cilantro event.

Navarathri Festive Food

2008-10-10T23:50:00.001+05:30

I did not want to miss the Navaratri Festive Food Event, but deliberately delayed this post until I could make the wheat laddoo at Uma's Essence of Andhra and rava laddoos by Sireesha of Mom's Recipes. And surprise! I ended up making a laddoo with Rava, Wheat, and Rice Flour together on Vijayadashami. I wish to call them Thri-Laddoo (you can pronounce it 3-laddoo in English :D). I also did not use sugar, and substituted it with jaggery.

To make the Thri-Laddoo, you will need:

Rava/ Sooji/ Semolina - 2 cups
Wheat flour - 1 cup
Rice flour - 1 cup (I used Puttu Podi)Coconut - grated - 1.5 cups
Milk - 1/2 cup - boiled and cooled (or according to consistency for laddoo)

Jaggery - grated - 1 cup (I grated a big block of jaggery to get 1 cup)
Cashew - 1/2 cup
Raisins - 1/2 cup
Cardamom powder - 4-5 pods
Ghee - 5-6 tbsp (a little too generous use, being a festival food)

Method:

Take a non-stick pan, heat a tbsp of ghee, add the cashews, roast them, add raisins, roast until raisins swell up and turn golden brown, and remove into a small measuring bowl
Heat a tbsp of ghee again, add the rava and roast until light brown and crisp, and remove into a mixing bowl
In the same pan, add another tbsp of ghee, add the wheat flour and roast until light brown taking care not to burn, and remove into the same mixing bowl as the rava
Again, heat another tbsp of ghee, add rice flour and roast until light brown and remove into the mixing bowl
Heat a tbsp of ghee again, add the grated coconut and roast until golden brown and remove to a measuring bowl
In the mixing bowl add the jaggery while the roasted rava, wheat, and rice flours are still warm and mix well. Leave this mixture to cool down
Add roasted coconut, raisins, cashews, and cardamom powder to the cool mixture and mix well. The jaggery would have melted a little leaving the mixture with a binding texture
Add milk at this stage and ensure that the consistency is just enough to form round laddoos with your hand
Start rolling the laddoos with your palm and leave on slightly warm pan

Offer as Prasad in Pooja, and later serve with your festive meal:-)

Another shot:

Palak Puri

Puris are usually made at my house only for festive occasions, or when my daughter has not had anything of wheat and I start feeling guilty. A loves puris, and apart from wheat bread or wheat dosa, she hardly eats anything made containing wheat, like chapathis/ rotis. She also likes Aloo Parathas, but again (more guitly), those are rare too in my house!

I had bought fresh palak (spinach) and did not want to make the palak paratha or dal palak curry, so decided to try a new combination. The palak puris turned out to be really tasty, and I also made Lauki-Moong Dal (Bottle Gourd in split-dehusked-green gram bean) curry.

To make the puris, you will need:

Wheat flour - 2-3 cups
Spinach/ Palak - 2 cups - chopped
Green chilly - 1
Cumin seeds/ Jeera powder - 1 tsp
Turmeric powder - 1/2 tsp (optional)
Salt - to taste
Water - for mixing dough
Oil - 2 tsp and for deep frying

Method:

Heat 2 tsp oil in a pan, add turmeric, jeera powder to roast, add palak and green chilly, cook covered for 3-5 minutes, and cook uncovered after adding salt until dry and cooked
After the palak cools down, grind into smooth paste
Take wheat flour in a mixing bowl, add the palak paste, and start kneading after greasing your plams with a little oil or ghee/ butter until the dough is well done and keep aside for 15-20 minutes
Heat in a heavy bottomed pan/ kadai
Start rolling out small balls of the dough into thin circular puris

Add one into the oil and keep adjusting the flame in order that the puris don' get burnt
After one side puffs up, turn it over with the ladle and ensure that the other side is also well done
Drain the extra oil, and start with the next puri

Moong Dal with Bottlegourd Curry

Things you need:

Bottlegourd - cut into cubes - 1 cup
Moong Dal - 2 cups
Green chilly - 1 - sliced
Turmeric powder - 1/2 tsp
Jeera/ Cumin seeds powder - 1 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Methi/ Fenugreek seeds powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 strand
Oil - 2 tsp
Salt - to taste

Method:

Pressure cook moong dal with bottlegourd and green chilly in about 1.5 cups of water for 3-4 whistles
Mash the dal well after it cools down, without breaking the cooked bottlegourd pieces
In a tadka pan, heat oil, splutter mustard seeds, add curry leaves, and while the pan is still hot, add the powders and mix well
Add this to the moong dal wih salt and mix well, add water to adjust consistency and bring to boil

Serve with puris (I made normal puris also, just in case A refused to eat the unfamiliar green coloured one).

This post is my entry to the Festive Food Event: Navaratri hosted by LG of Taste of Mysore

Saas Bahu And Pakora

2008-10-08T17:00:00.005+05:30

I have been watching a lot of movies after moving to Mumbai (not anything to do with being closer to Bollywood town) and that too in the theater/ multiplexes. I love watching movies, and most of our let's-watch-a-movie-tonight outings here were abrupt,unplanned decisions which worked better than organized, planned outings in Hyderabad. The last movie I watched in the theater and one of the first that I watched the same day of release (we went for the late night show the day this movie was released) was 'Saas Bahu Aur Sensex.'

I am not a movie critic, and I will only say that I liked the movie, especially Farooq Shaikh. I went for this movie only because of him:-), and I am glad I did. When I read Bharathy's lovely post for her sis, and remembered Nag's contest, I so wanted to post before the deadline. I am so forgetful, I never will be an early bird!

In the entire movie, the stockbroker and his ladies are not shown having chai together, but yes, they do meet close to tea-time to discuss stock market investments. The gossip ladies who follow Mrs. Bineetha Sen discover her 'interest' in the stock market while 'waiting and watching' over a cup of chai. I also liked bits of the 'Saas-Bahu' tiffs shown in the movie, especially the kitty party scene where the Saas belittles the Bahu on her Samosas (another chai snack). Somehow, I feel a nice hot chai snack is what goes for this contest, and therefore, decided on Pakoras.

And this post is dedicated to my friend J, who moved to a different city just when we were getting to be very good friends and our children were getting to fight with each other more often. We still are good friends, but distance doesn't help us have hot pakoras along with chai and discuss how to invest better for our children.

Finally, to make the pakora seen in the picture, you will need:

Besan/ gram flour/ garbanzo flour - 2 cups
Baking soda - a pinch
Onions - 4 large - sliced round and halved
Ginger - 2 tsp - peeled and pounded
Curry leaves - 2 strands
Cilantro - 1/2 cup - finely chopped (Optional - I didn't have at the time:-(, but I recommend it)
Green chillies - 2 - finely chopped (Optional - R doesn't like to bite into green chillies in any dish)
Red Chilly powder - 2 tsp
Jeera/ Cumin seeds powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Water - per consistency
Oil - enough for deep frying

Method:

Take about 2 tsp of oil and mix well with the baking soda in a mixing bowl, before adding the besan and remaining ingredients
Make a thick batter with all the ingredients
Heat oil in a deep frying pan and drop spoonfuls (I used a tablespoon) of batter into the oil
Adjust heat to ensure that the pakoras do not get burnt, and keep frying until both side are done to a nice brown colour
Drain the excess oil on kitchen napkins or tissues

Note: First, you can do a test fry, and see if it is absorbing too much oil, or the insides are cooked right, and adjust batter consistency with more besan, or more water accordingly

Serve hot with chutney and chai

Edited to add:

I just realized I missed another great event that I could send the pakoras to. Hima of SnackORama is hosting Sunday Snacks event with the theme Fry It for this month. I just love this event and followed the previous Bake It theme with awe, not to say that I missed it because I don't bake (yet! :-().

I too make/ have breakfast!

2008-10-05T15:50:00.000+05:30

I was quite amused because, while browsing through my posts, I found that I have posted only two breakfast dishes, both being upma and the remaining being side dishes to go with a breakfast item.

I checked my photo archives, and discovered a few pictures, not great, but post-able. So, here is one of them.

I am not very good at making Puttu, and after my daughter managed to break my Chiratta-Puttu mould, I mostly make puttu in my steamer, without the traditional Puttu Kutti, or a pressure cooker. I always get fresh homemade Puttu Podi (Puttu powder/ coarse rice powder used to make Puttu) from my mother.

To make Puttu, you will need:

Puttu powder/ Coarse rice flour - 2-3 cups
Grated Coconut - 1/2 - 1 cup, according to taste
Salt - 1/1 - 1 tsp, to taste
Water - about 1/2 - 3/4 cup - warm, for the correct consistency

Method (in a steamer):

Take the rice flour in a pan, mix salt, and slowly add the warm water while mixing well without forming any lumps
Ensure that the flour thickens and the water is mixed well but not to form a paste, the mixture should still be loose and kind of similar to slightly wet bread crumbs

Note: If lumps are formed, you can whisk in a mixer/blender and break the lumps

Keep water in a the steamer for boiling, and on the steaming plate, add a thin layer of grated coconut first

Note: If you have a muslin cloth or a plantain leaf, you can use this as the base in the steaming plate

Add a thin layer of puttu podi mix on top of the grated coconut
Repeat the layers of coconut and puttu podi mix alternately until the prepared mix is over, ensuring that the top layer is that of grated coconut

Note: If you find that mixing in alternate layers is time-consuming, just mix the grated coconut into the puttu podi while mixing with water and salt. I prefer it the 'layer' way.

Now cover the steamer, and if the steamer has a whistle, keep upto two whistles, else steam for about 10 minutes on medium flame until you can smell the flavour of steamed coconut and rice in the vapours from your steamer:-)

Remove the steaming plate, and serve portions along with Cherupayar/ Green Gram Curry

Beetroot Almond Soup

2008-09-30T10:20:00.003+05:30

I suddenly realized after finishing yesterday's post that I had made a soup day before yesterday for my daughter who loves her soup-mammam, and did not post it as an entry to EasyCraft's WYF: Salad/ Starter/ Soups event. Today is the last day, and I am just in time!

Beetroot is a vegetable I love primarily for its colour, or because of the colour it imparts to any dish made with it. I do not enjoy it in salads, and prefer it cooked and spiced. I have posted only one other recipe on this blog, which features this vegetable. Beetroot rasam is something I make often, but for want of a different soup, I decided to make it into a soup this time around.

Another thing I have recently started doing in order to ensure that my daughter's diet includes almonds, is to use them in her favourite dishes. A trick, because if she feels a piece of the almond in her mouthful, she spits it immeditely. I soak the almonds overnight, and grind them into a fine paste after peeling them. This way, it gets mixed well in her bhindi subji, sambar, rasam, soup, etc. Which is exactly why this beet soup has almonds in it.

To make the Beetroot Almond soup seen in the picture, you will need:

Beetroot - 2 medium sized - cut into cubes
Almonds - 8-10 - soaked overnight, peeled, and ground into paste
Tomatoes - 2 - chopped OR Lime juice - 1/2 a lime (optional)
Onion - 1 - chopped
Ginger - 1 tbsp - peeled and pounded
Green chilly - 1 - sliced
Coriander leaves - chopped (optional)
Jeera/cumin powder - 2 tsp
Coriander powder - 1 tsp
Methi/ fenugreek seeds powder - 1 tsp
Pepper powder- 1/2 tsp
Salt - to taste

Method:

Pressure cook the beetroot, onion, tomatoes (if using lime, it is to be added later), green chilly, ginger for 4-5 whistles and keep aside to cool
Take a mixer and blend this well after it is cool along with salt, pepper, jeera, methi, and coriander powders, and the almond paste
Transfer this into a heavy bottomed saucepan, add water to adjust the consistency, and bring to boil while stirring continuously on low flame
Serve with ladle into bowls, and garnish with coriander

R and I had this with bread, with a lot more pepper. For my daughter, I served it with a spoonful of melted Amul butter on top.

You may also be interested in another soup with bottlegourd.

Note: You can use almond powder if you have it ready-to-use at home. Tomato or lime juice is used only for giving a sour/tangy flavour. If you do not wish to use it, you can follow the recipe without it.

Yard Long Beans Subji

2008-09-29T14:30:00.000+05:30

The yard long bean or long beans is a regular entry in my list for vegetable shopping, and though I usually combine it with kaya (raw banana) to make the kaya-payar thoran, or use it in olan and avial, I like to make a subji exclusively with it. Amma makes the payar thoran with grated coconut, tempered with mustard and curry leaves, but I did not have coconut and decided to try something different.

To make the dish seen in the picture, you will need:

Long beans - washed and cut/broken by hand into long pieces - 250 gms (see pic below)
Onions - chopped - 2 medium sized OR 1 cup
Ginger - peeled and pounded - 1 large OR 2 tbsp
Green chilly - 1
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Jeera/ Cumin powder - 1 tsp
Coriander powder - 1 tsp
Mustard seeds - 1/2 tsp (optional)
Curry leaves - 1 strand (optional)
Oil - 2 tsp
Salt - to taste

Method:

Boil the cut beans in 1 cup of water with salt, turmeric, and red chilly powder in a pan, and keep aside
Grind more than half of the chopped onions, ginger, and green chilly to a coarse paste
In another pan, heat the oil, temper with mustard seeds and curry leaves (optional), and add the remaining chopped onions
Fry the onions until light brown, and add the onion-ginger paste
Add the jeera, coriander powders and stir well
Mix the boiled beans into this paste and cook on low flame for 3-5minutes until semi-dry

Serve with rice/ chapathi

This dish goes to Sunshinemom's Food In Colours: Green event for this month.

Note: If you do not wish the dish to be spicy, please avoid the use of red chilly powder while boiling the vegetable. The onion paste and use of onions in the dish renders it to be only mildly hot.

Acknowledgements!

2008-09-28T14:52:00.003+05:30

During my undesired and indefinite absence from blogging, my dear blogging friends went out of their way and passed on a few awards, and I am basking in the welcome glory. This post, which is long overdue, is dedicated to acknowledging them.

Kitchen Flavours passed the Wylde Woman Award to me here. The rules of this award are:

1.You can give it to one or one hundred or any number in between - it's up to you. Make sure you link to their site in your post.
2. Link back to this blog site http://tammyvitale.typepad.com/. Tammy can go visit all these wonderful men and women and remember the Purpose of the Award: To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy. It's been a blessing and an inspiration to meet all of you through your wonderful blogs.

Srilekha of Me and My Kitchen also passed the Wylde Woman Award to me here. I would love to pass this to every single food blog I have visited even once, because each and every blog has helped me learn new things, and also brightens up my day with the food photographs:D. It truly is a blessing to be able to meet and make new friends every day through their wonderful blogs.

Dershana of The Footloose Chef has passed me the Blogging Friends Forever award. Indranee of Mistress of Spices also passed the Blogging Friends Forever award.

Rules of this award:

1) Only 5 people are allowed to receive this award, 2) 4 of them followers of your blog, 3) One has to be new to your blog and live in another part of the world, and 4) You must link back to who ever gave you the award.

I would like to pass this on to: Adam, Easy Crafts, Priyanka, Valarmathi, and Anjali, who lives in Michigan.

EasyCrafts of Simple Indian Food tagged me. The rules for the tag are:
(a) List these rules on your blog.
(b) Share 7 facts about yourself on your blog.
(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.

Here are the 7 facts (I am being very honest):

I am short-tempered, and get angry for very silly things
I am very picky and choosy about certain things, for instance, putting things back where they were taken from, cleaning up
I hate being late for meetings, parties, appointments, movies
I can never say NO to someone, if anyone asks for things, even if I may need it at the time, and if I ever do say NO, I start feeling guilty about it, and tend to apologize for no reason
I usually pass the blame on situations or people when things go wrong, and can easily find excuses to shun responsibility
I am obsessed about being perfect, doing things perfectly, and therefore, never happy with the way I do things or the way I am
From all of the above, you can easily guess, that I have very few close friends!

I am tagging: Priti, Purva, Sripriya, Kitchen Flavours, Sowmya, Usha and Divya

EC also passed me the Brilliante Weblog award. I have received this before. I would love to pass this award to:

Dee, Dershana, Sunshinemom, and Sangeeth
Sireesha of Mom's Recipes passed the Good Job award. Vibaas of Delectable Vegetarian Recipes also passed the Good Job award to me.

I would love to pass this to:Deesha, Cham, Sujatha, Madhavi

Priti of Indian Khana wished me a speedy recovery and passed the Perfect Blend of Friendship Award. I would like to pass this on to:

Priti, Vaishali, Nags, Suma, and Sireesha

My 'Freshest' Post

2008-09-24T23:00:00.014+05:30

Normally, we prefer to have dinner between 8 and 8:30 pm, but after moving to Mumbai, dinner time is delayed 30 minutes further, and we finish eating by 9:00 pm only. Today, I had finished basic preparations for dinner before going out in the evening. There were two raw mangoes in the fridge and 4 potatoes lying unused for more than a week, and I wanted to make use of them. The easiest choice that came to my mind was raw mango chutney with aloo roti**, and plain old simple dal. I added the ingredients for the mango chutney in the mixer, pressure-cooked two cups of dal for 3-4 whistles, got the mashed potato and wheat flour dough ready, and decided to complete the dishes after returning home 'fresh'-in-time for dinner.

We are out. Phone rings. R says, "I am at a chicken shop. Shall I get a Kg?" My memory bell rings. 'Oh no. I had asked him to buy chicken if possible.' I say, "OK."

We are back home at 8 and R, by 8:15 pm, with the chicken. "So late, do you want me to make the chicken now?" My daughter A, who has recently taken to chicken, thanks to her friends, starts chanting, "I want chicken and mammam, I want chicken and mammam*" in a very familiar nursery rhyme tune. "OK. Give me an hour."

I wash the chicken with water and the '5-second lime and salt' way, as explained by Cynthia of Tastes Like Home, and proceed to marinade, stopping midway while peeling ginger with the thought - 'Why not use my raw mango mixture to marinade with curd?' - and grab fresh curd from the fridge. Well, you can read the recipes below, but I ended up making mango chicken and aloo roti** with dal for dinner.

The reason I mentioned time of dinner etc. in the beginning: While the chicken was marinad-ing(?) for 30 minutes, I made the tomato-onion-masala base for the gravy, and aloo roti, and we sat for dinner at 9:30 pm. We finished by about 10:00 pm, and I cleared up and put A to sleep by 11:00pm, and started this post, very 'fresh' from the whole unplanned-but-pleasant mango chicken curry experience. My first chicken dish prepared at home after 15 and odd months!

Mango Chicken Curry

Things you will need:
Chicken pieces - 1 kg in all
For the Mango Marinade Mixture
Raw Mangoes - 2 meidum-sized - peeled and cubed
Curd - 3 tbsp - fresh
Ginger - 2 large - peeled and cubed
Garlic cloves - 3-4 large - peeled and cubed
Green chilly - 1 large - chopped
Red chilly powder - 2 tsp
Jeera Cumin powder - 1/2 tsp
Methi powder - 1 tsp
Salt - 2 tsp
For the tomato-onion gravy
Tomatoes - 2 large - finely chopped
Onions - 4 large - finely chopped
Coriander powder - 2 tsp
Garam Masala powder - 2 tsp
Pepper - 1 tsp OR to taste

Oil - 2 tbsp
Salt - to taste

Method:

Grind the mango mixture

Add it to the curd and mix well
Mix the washed, pat-dried chicken pieces in the mango-curd mixture and leep aside for 30 minutes

Grind half the chopped onions and half the chopped tomatoes together into a paste
Heat oil in a heavy-bottomed pan and add half the chopped onions, stir well until light brown
Add the coriander, garam masala, pepper and salt, and mix well for a few minutes
Add the remaining half of the chopped tomatoes, and cook covered for 2-3 minutes
Add the tomato-onion paste and bring to boil
Add the chicken marinade and mix well

Keep covered and leave to cook, occasionally mixing in between
After 15-20 minutes adjust the salt and add more chilly/ garam masala to taste, and check if the meat is knife-tender but not breaking up
Remove from heat and garnish with chopped coriander leaves (I didn't have:-()

Aloo Roti**

Things you will need:

Wheat flour/ Atta - 3 cups
Potatoes - 4 medium-sized - boiled, peeled, mashed
Roasted Jeera/ Cumin seeds powder - 2 tsp
Red chilly powder - 1/2 tsp
Oil - 2-3 tsp
Salt - to taste

Method:

Knead all the ingredients together into a dough without adding water, and use oil only to ensure your hands are not sticky and keep it aside

When you are ready to make the rotis, make small balls out of the dough, and start rolling out with a rolling pin
Heat a griddle and start baking the rotis

When one side is done, turn the roti over and bake the other side

I served these with the Mango Chicken Curry, as below

The Mango Chicken Curry goes to Srilekha's "Chicken" event at Me a My Kitchen.

Note:
*Mammam - a term used for food or meals for children. At home, it is rice for A.
** Aloo Roti - I can never make Aloo Parathas. Because I am incapable of using the mashed potato and masala balls as a filling to a rolled out dough base and roll them out without getting the entire place messy with the filling bursting out from the sides. I prefer to knead the boiled, peeled and mashed potatoes (ensuring there is no water) into the wheat flour and prepare them the normal roti way, and therefore, call it aloo roti.

If your mangoes are sour enough, you may skip using tomatoes, and follow the recipe. If you do not like the bite of onion pieces in the gravy, use only onion paste

"Back with a Breeze"

2008-09-22T11:00:00.002+05:30

I remember reading ages ago, while doing follow-up reading on 'Gone with the Wind,' that Margaret Mitchell retorted to requests for a sequel to her book with "What shall I call it, 'Back with a Breeze'?" Well, I felt like using the phrase for today's post title because I am back, and in great spirits!

Dear friends, I sincerely apologize for my absence from the blogosphere, and for not visiting your blogs. I was slightly indisposed and was unable to post on my blog or participate in the many wonderful events that were held the past month. I have missed reading all your blogs! I promise to visit all your blogs, catch up with the event round-ups, and also collect the awards that my blogger friends have passed as soon as I read all the comments to my previous post. I thank each and every one of you for the kind words and support you have been giving me.

Though my parents could not stay back to celebrate Onam with us, my elder brother was able to visit us on Onam day and partake of the Onam Sadya that I prepared. I would love to share the pictures of the Pookalam (flower carpet), and the Ona-Sadya, as seen below.

Inside the house, on Onam day

Outside the house, at the entrance of the main door, the day before Onam

Ona-Sadya

I am so glad that I can still participate (I hope) in the Festive Food Event for Onam Celebration hosted by Priyanka of Asan Khana.

Though I prepared Puli-Inji, Cabbage Thoran, Avial, Kootu Curry, Pacchadi, Sambar, and Pappdam (I wanted to prepare Olan, Kaalan, and Erissery too, but couldn't), the recipe that I would like to submit for the Festive Food: Onam Celebration event is that of Kootu Curry. Unfortunately, I do not have separate pictures of the dishes, and have to make do with a cropped image of the Kootu Curry from the Sadya.

Things you will need:

Chena/ Yam/ Suran - 2 cups - cut into cubes
Nendra Kaya/ Plantain - 1 cup - cut into cubes (of the Nendra variety
Black Chana/ Kadala/ Chick peas - 1 1/2 cups - soaked overnight
Water - 2 cups
Ginger - 2 tbsp - peeled and pounded
Coconut - grated - 1 1/2 cups
Turmeric powder - 1/2 tsp
Red Chilly powder- 1 tsp
Jeera/ Cumin powder - 1 tbsp - roasted
Pepper - 1 tbsp
Red Chillies - 2
Mustard seeds - 1 tsp
Curry leaves - 2 strands

Method:

Pressue cook the cut chena and nendra kaya along with kadala and ginger (2 whistles)
Coarse grind 1 cup of coconut along with turmeric, red chilly, and jeera
Mix this into the cooked vegetable and peas mixture, and add pepper
Temper mustard seeds, red chillies, and curry leaves, and roast the remaining 1/2 cup coconut in this until brown
Season the dish with the above mixture

Serve for Sadya, or with rice and chapathi on normal days

Chole Mur Mure Sev Chat and Gud Appam

2008-08-18T18:10:00.005+05:30

I have been unable to blog the past few days, and missed wishing my dear blogger friends a very Happy Independence Day as well as Happy Raksha Bandhan. Hope everyone had lots of fun and food, and celebrated the occasions at home with friends and family.

I have never celebrated Rakhi, and I am glad to have learnt so much about the festival and how it is celebrated through the first FF event: Rakhi – Thread of Love. I prepared Chole Mur Mure Sev Chat (as I would like to call it) when my brother visited on Thursday, and this is how it looked up-close:

To prepare the Chole Mur Mure Sev Chat in the picture, you will need:

White chickpeas/ garbanzo bean - cooked soft - 2 cups
Mur Mure / puffed rice - 1 cup
Sev- 1 cup
Onions - chopped - 1 cup
Tomatoes - chopped - 1 cup
Coriander leaves - chopped - 1/2 cup
Water - 1/4 cup
Turmeric powder - 1/4 tsp (optional)
Red Chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1 tsp
Garam Masala - 1/4 tsp
Pepper - 1/2 tsp
Tomato Chilly Sauce - 1tbsp (optional)
Oil - 2 tsp
Salt -to taste

Method:

Heat oil in a pan, add 1/4 cup of chopped onions, saute until light brown, add the boiled chickpeas and the powders along with salt to taste and mix well
Add water, and keep on low heat until gravy becomes very thick
Take a serving plate and serve the chickpeas masala on it and spread to form a base
Add the Mur Mure and Sev on top (preferably with hand)
Top it with chopped onions, tomatoes, and coriander leaves
Lastly, sprinkle pepper (and salt, if you wish) on the entire dish

Notes:

If you have Chat Masala, you can use that in the dish. I did not have it at home, and normally do not use it.
If you have leftover chole, or white chana masala nothing like it.
Squeeze a wedge of lemon on top, or mix lemon juice with chopped onions and tomatoes before adding. It tastes even better, but I did not add it as we were having it for tea (with milk).

Another click, top view:

Serve with hot Elaichi/ Cardamom Tea

You may also be interested in: Bread Aloo Sev Chat

Now, let me get to the sweet dish. This is traditionally called Kalathappam, but my version is a variation, and I'd rather not call it by that name, for fear of ridicule from the 'purists,' and more importantly, it has never turned out as good or tasted as good as my mother's! I will call this Gud Appam, for more reasons that I will explain later. First, a look at the dish:

You will need:

Rice - washed and soaked for atleast 4 hours - 1 cup
Cooked Rice - 1/4 cup
Jaggery - 1/2 cup (adjust for sweetness)
Coconut - grated- 1/4 cup (optional, a variation)
Ghee - 2 tsp
Cardamom pods - pounded - 3
Baking soda - 1/4 tsp
Salt - a pinch

Method:

Grind the soaked rice, cooked rice, grated coconut into a batter of dosa batter consistency
Melt the jaggery in as little water as possible, bring to boil, and strain into the rice batter while it is still hot
Add the baking soda to the batter and mix well, and leave for 15-20 minutes
Heat a pressure cooker on low flame, and grease the bottom and sides with ghee
While the pan is hot, pour the batter and cover the lid without the whistle
Leave to cook on low flame for 10-15 minutes, and check if batter has risen and cooked evenly (insert knife, it should come clean)
Let it cool, and with a greased flat ladle take the appam and lay on a clean dry muslin cloth/cake paper?/ aluminium foil

Notes:

You can try adding roasted nuts or roasted coconut pieces in the batter. The badam/almond you see on top is one that I added for the picture.
Normally, caramelized onions are used in the recipe
The batter is similar to Appam batter (without yeast and fermentation process), and jaggery is also added, which is why I like to call this Gud Appam

The picture below is a version I had made earlier, with the caramelized onions, which did not turn out as good, and was not cooked evenly:-(

Serve with hot tea

Both these dishes, without further ado, go to the first Festive Food Event: Rakhi- Thread of Love.

Festive Mood, Awards, and MeMe

2008-08-12T20:00:00.004+05:30

Ever since my dear friend Priti of Indian Khana announced the Festive Food Event along with Purva of Purva's Daawat (another dear and new friend from the food blog world), I have been elevated to a festive mood. This is the main festival season too, with Rakhi, Krishna Janmashtami, Navarathri, Ramadan, Ganesh Chaturthi, Dussehra lined up one after the other (If I have missed any, please forgive!).

Though I intend to post a sweet dish made specially on Raksha Bandhan and submit for the first FF event: Rakhi – Thread of Love, I could not help but think of Aviyal, the quintessential part of Kerala cuisine and festive occasions. Any feast is incomplete without it, and so would have been my little spread on Sunday, if I had not made the Aviyal in the picture:

Now, before get to the recipe, let me warn the Aviyal purists that this Aviyal does not have yam in it because I did not have yam at home at the time I decided to make it. Also, I used yellow pumpkin! I know, it sounds ridiculous, but then, I have grown up with Aviyal, and each time I have it, I am reminded of the story I have heard of the cook who just chopped all remaining vegetables after a feast and made Aviyal with them. So, that is exactly what I did with the vegetables that were leftover from last week in the fridge, and in a very simple way!

To make the Aviyal in the picture, you will need:

Veggies:
Plantain - 1 (I do not peel the skin)
Carrots - 1
White Pumpkin - about a 150 gm piece
Drumsticks - 1 large
Beans - 4-5
Longyard beans - 4-5
Bitter Gourd - (shocking?) - 1
Snake Gourd - 1 medium length
Green chillies -2
Curry Leaves - 2 strands
Ginger - finely chopped - 1tbsp (optional)
Garlic - 2 cloves (optional)

Note: All vegetables can be cut into long rectangles.

For the base:
Coconut - 2 cups - grated
Curd - 1/2 cup
Turmeric powder - 1 tsp
Jeera/ Cumin seeds powder - 2 tsp
Salt - to taste
Oil - 2 tsp (Use Coconut Oil for the best taste)

Method:

Boil the vegetables except garlic in a pan with 2 cups of water and salt to taste, adding the hard ones first, and the soft ones later
Grind the coconut, curd, turmeric and jeera powders into a coarse paste (not too fine)
Once the vegetables are evenly cooked, add the paste and curry leaves and mix well
Allow to simmer for 2 minutes, adjust consistency (gravy/ dry) with water
Pound the garlic and add at this stage and mix well
Add the oil on top (Neyyi Nanakkuka), and remove from heat

Serve hot with rice. We have this with chapathis too.

Awards

*Swati of Swati's Sugarcraft and Purva of Purva's Daawat have passed me the Brillante Weblog premio-2008 award. Thank you so much, girls. This means so much to me!

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere. Here are the rules to follow:

When you recieve the prize you must write a post showing it, together with the name of who has given it to you, and link them back.
Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design.
Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’.
Show a picture of those who awarded you and those you give the prize (optional).

I would like to pass this to:

Cham of Spice Club

Nupur of One Hot Stove

Priya of Akshayapaatram

Sra of When My Soup Came Alive

Srivalli of Cooking 4 All Seasons

Sunita of Sunita's World

VP of Vegetable Platter

*Priti of Indian Khana has passed me the 'Rocking Girl Blogger Award.' Priti is a rocking blogger herself, and I am so humbled by her gesture. Thank you, Priti :-)

I would like to pass this award to:

N of A_and_N at Delectably yours, (A, if there ever is a Rocking Boy Blogger award, I'd pass it to you, but you see, I'd never receive it in the first place!)

*SriLekha of Me and My Kitchen has passed two awards to me: "Beautiful Site Award" and "Best Blog Darts Thinker Award."

Thanks a lot, SriLekha, I am truly blessed!

I would like to pass these awards to:

Adam of Baking with Dynamite

Dee of Choos & Chews

Kevin of Closet Cooking

Laavanya of Cookery Corner

Lore of Culinarty

Nags of Edible Garden

Sia of Monsoon Spice

Sireesha of Mom's Recipes

Suganya of Tasty Palettes

Vaishali of Holy Cow!

MeMe

Pragyan of Sorisha - Cooking at Pragyan's and Priti of Indian Khana have tagged me with The Booky MeMe. I have done this before, but I so love to read, and want to do this again!

The rules of the tag are as follows:

Pick up the nearest book, Open to page 123, Find the 5th sentence, Post the next three sentences, and Tag 5 people and acknowledge the person who tagged you.

Nearest Book: Journey of a Master, Swami Chinmayananda. The Man, the Path, the Teaching, by Nancy Patchen. Central Chinmaya Mission Trust. (Bought it this weekend, and currently reading)

The three sentences after the 5th sentence on page 123:

Then joining hands, they circled the lamp three times.
After the ceremony, the parents of both the bride and groom escorted them to Poothampalli House, Manku's family home.
Upon entering the home, Manku scattered grains of rice over the threshold; then she was received with honour with the lamp from the prayer room by Kouchi Narayani, the eldest woman of the household.

I would love to pass this MeMe to:

Clumbsy Cookie

JZ of Tasty Treats

Mathew of Ambrosia

Purnima of Fantasy Cooking

Sukanya of Hot N Sweet Bowl

Whew! This is one lengthy post. I need some rest after this!:-)

Parwal (Pointed Gourd) Sambar

2008-08-10T14:30:00.001+05:30

Yet another gourd! I can't help it, I am a gourd-eater. I was introduced to the Pointed Gourd (Parwal/ Potol in Hindi/ Bengali) only after I got married, just like the Teasle Gourd. R prefers to have it with potato as a curry, or sautéed.

In an effort to make my little one eat all vegetables (and become a true member of the gourd-eating family), I try to make what she likes best - Sambar! Of course, I can't ever think of making bitter-gourd sambar. Since my 3 year old ate the parwal pieces in this sambar, I feel confident enough to post this.

To make the Parwal Sambar seen in the picture you will need:

Toor Dal - 1 cup
Parwal - 4-5 medium sized - sliced, deseeded, and quartered
Water - 3 cups
Tomatoes - 3 medium sized - quartered
Onion - 1 large - chopped
Green chilly - 1 - sliced
Ginger - 1/2 tsp - peeled and pounded
Tamarind paste - 1 tbsp (OR lemon juice from 1 whole lemon)
Turmeric powder - 1/2 tsp
Red Chilly powder - 1/2 tsp
Sambar powder - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 strand
Hing/ Asafeotida - a pinch/ 1/4 tsp
Coriander leaves - chopped (optional)
Oil - 2 tsp
Salt - to taste

Method:

Pressure cook the toor dal along with chopped onions, tomatoes, parwal pieces, green chilly, and ginger
If using tamarind paste, add the tamarind paste at this stage, mix well, add salt to-taste and boil for a minute. Add the sambar powder and mix well
If using lemon juice, just add salt to taste along with the sambar powder and boil for a minute
Add water to adjust the thickness or consistency according to your preference and allow to simmer on low flame
Heat oil in a tadka pan, temper the mustard seeds, add hing, curry leaves, and turmeric and red chilly powder at the very end
Add this to the sambar, and stir well without breaking the parwal pieces
Garnish with coriander leaves

Another view

Serve with rice.

Note: I avoid the use of tamarind as much as possible. I add more tomatoes and use lemon juice as a substitute. I also do not use red chillies in the seasoning/ tadka process.

Fridge Magents, and more BFs :-)

2008-08-07T18:00:00.004+05:30

Veda of Iyengar's Kitchen is hosting the Fridge Magnet Collection event on her blog. It is such a delightful idea, and the best part of the event is that she started by saying "It may be one, two or many. But they make you happy!" I have very few fridge magnets, and nothing to boast of, the only fridge magnets I have are all from 3 places.

The magnetic spoons and ladles and the windmill are from the Nederlands (Amsterdam), the cable car, the Golden Gate bridge, the picture frame, and the sand slipper (my daughter turns it upside down!) from the United States (San Francisco, California), and the Melbourne Finders Street Station from Australia.

My daughter loves to play with them, which is why some are in a bad condition. If you look closely, you will notice that I have used scotch tape for some of the spoons to hold the magnets behind them. As a baby, when I was alone with her, I would hold her in my arms while in the kitchen, and she always wanted those to hold or play with. She loves the picture frame too, and always points to it saying "Baby!" I replaced one of her older pictures with a recent passport sized one, and love to see that picture whenever I turn towards the fridge.

Before I ramble on and bore you, this post goes to the Fridge Magnet Collection event at Veda's Iyengar's Kitchen.

Now, to the BF's in the title. No, I didn't mean boyfriends :-P! I definitely am fortunate to have more Blogging Friends:-)

JZ of Tasty Treats has passed me the Blogging Friends Forever award.
Dibs of Chitra Amma's Kitchen has also passed me the same award.

Thanks a lot, JZ, and Dibs :-)

This is the fourth and fifth time that I am receiving this award. I am so delighted, I can't express how happy I am! I am unable to decide on passing the award again and following the rules, and will therefore link to the previous posts. A big thank you to all my blogging friends who visit and continue to boost my spirits.

The Yellow Subji Served on Sunday!

2008-08-05T16:00:00.010+05:30

I hope everyone who read the Bitter Gourd Masala post would have noticed the yellow subji in the final picture of the Sunday meal, and also guessed what the vegetable is. I had a small piece of pumpkin lying in the fridge, and since I usually clear my fridge of all veggies on Sundays to make space for the fresh batch of the coming week, I wanted to make something quick and easy with it. So, I made Pumpkin Tomato Subji.

Here is a snapshot of what I used for the dish:

Pumpkin - Cut into long rectangles - about 2 cups
Tomatoes - Blanched, peeled, and quartered - 4-5
Onion - chopped - 1 large
Green chilly - sliced - 1
Ginger - peeled and pounded - 2 tsp - optional - (not seen in the picture)
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Jeera/ Cumin seeds powder - 1 tsp
Coriander powder - 1/2 tsp
Urad Dal - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 strand (not in the above picture)
Oil - 1 tbsp
Salt - to taste

Method:

Heat oil in a heavy bottomed pan, temper mustard seeds, add green chilly, ginger, and curry leaves. Add the Urad dal and stir until light brown. Toss in the onions, and keep stirring on low flame until light brown (I had forgotten about the ginger lying pounded in the mortar and added it at a later stage)

Add the tomatoes, a pinch of salt, mix well, and cook covered on low flame until tomatoes are cooked and mashable

Add the pumpkin pieces, turmeric, red chilly, jeera, and coriander powders, and mix well

Keep covered (DO NOT add water), and cook on low flame for 5-8 minutes, stir, and continue process until pumpkin is fork tender. The pumpkin pieces will release enough water and the steam in the covered pan will help in the cooking process. Ensure that the pumpkin pieces don't break while stirring, and are cooked evenly

Pumpkin Tomato Subji is ready!

Serve as a side dish to rice/ chapathi

This Yellow Subji goes to WYF: Colour in Food event hosted at Simple Indian Food - An Easy Cooking Blog by Easy Crafts

Thanks, Rekha, for reminding me of this event. As before, I forgot about the event!

Bitter Gourd Masala - Curry Mela

2008-08-04T16:00:00.008+05:30

I keep forgetting about events, and even though I read others' entries in their blogs and leave a comment, I never remember that I too can participate and should start thinking of something suitable for the event while cooking. I have missed quite a few, and was reminded by comments for the Cauliflower with Spring Onions post, that Curry Mela is on at Cooking 4 All Seasons hosted by Srivalli.

Considering that most of my daily-meal curries are lentil based (I make Sambar almost every day for my daughter who won't eat Dosa/ Idli/ Rice without it), I was not sure what curry to make, that I could also submit for the event. I did not want to submit Moru (Buttermilk) based curries, and I already have a post on Moru Curry.

As mentioned earlier, there is always one Bitter Gourd dish on the Sunday lunch menu. Yesterday, when I was washing the bitter gourd vegetable, my mother's Bitter Gourd Masala curry came to my mind, and I decided to try my hand at it. A quick phone call (long-distance! :-() and a few jots on my kitchen post-it, and I was good to go.

To make the Bitter Gourd Masala in the picture, you will need:

Bitter Gourd - washed, deseeded, and cut into rectagular pieces - 5 cups
Tamarind paste - 1/2 - 1 cup (depending on taste preference)
Onion - peeled and chopped - 1 large/ 1/2 cup (optional)
Ginger - peeled and pounded - 2 tbsp
Garlic - peeled and pounded - 1 tbsp
Pepper - a pinch
Hing/ Asafeotida - a pinch or 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 strand
Water - 2-3 cups
Oil - 4 tsp
Salt - to taste

For the Masala:
Grated coconut - 2 cups
Red Chillies - 2-3 depending on size
Turmeric powder - 1/2 tsp (optional)
Coriander powder - 2 tbsp
Jeera/ Cumin powder - 1tbsp

Method:

Heat 2 tsp oil in a kadai, add the red chillies and grated coconut until the coconut turns light brown. I used coconut pieces, cut into small cubes, instead of grated coconut
Add the turmeric, coriander powder and jeera powder, mix well and roast until coconut turns dark brown and keep aside

Pressure cook the bitter gourd along with the chopped onions, ginger, garlic, and a pinch of salt with adequate water

Grind the roasted coconut mixture into a think, smooth paste. While grinding it helps to add a pinch or two of salt, as the coconut gets ground faster
In the pressure cooker pan, which already has the cooked bitter gourd, add the tamarind paste along with salt, and bring to boil on low flame
Now, mix the ground coconut masala into the curry and stir well
Keep on low flame and allow to simmer
Heat 2 tsp in the tadka pan, temper the mustard seeds and curry leaves along with hing and pepper, and season the curry with this mixture

Serve hot with rice. We had it with Beans-Carrot pulao and a subji as seen in the picture below.

Though the curry did not turn out to have the delightful dark brown colour as my mother's (which I later found out to be the result of not roasting the coconut and powders well enough), the following exchange at the lunch table laid my fears to rest: "Not as good as Amma's," I said, and R replied, "Stop comparing every dish you make with your mothers'! This is really tasty."

This is my entry to Curry Mela at Cooking 4 All Seasons

Note: I wanted to mention about Srivalli's Food Blog List many posts ago, but forgot. If you have a food blog and would like to feature in the list, please visit here. I have also added a link to the list on my blog.

Tagged with a Booky MeMe

2008-08-03T15:15:00.005+05:30

Swapna of Crafts and Cooking has tagged me with the Booky MeMe. The rules of the tag are as follows:

Pick up the nearest book
Open to page 123
Find the 5th sentence
Post the next three sentences
Tag 5 people and acknowledge the person who tagged you

The nearest book is always far away in my case, because almost all my books are lying in cartons under the bed (as mentioned in my First Tag). The books I have bought from here are inside my cupboard, away from my curious and adventurous toddler who loves to tear up pages of any book she can lay her hands on.

Anyway, back to the MeMe. I run to my cupboard, grab the book I am currently reading, turn to page 123, count up to the 5th sentence, and read the next 3 sentences, which happen to be:

Peita had put up heroic resistance and performed a stunning one-woman show in technicolour and stereophonic sound without the aid of loudspeakers.
'I will not return, not on my life.
Everybody mollycoddles and pampers Eddie. ...'

From: 'Ravan and Eddie' by Kiran Nagarkar
Book: The Fiction Collection, Volume 2 (20 years of Penuin India)

I would like to pass this to:

A_and_N of Delectably yours,
Bhags of Crazy Curry
Dee of Ammalu's Kitchen
Simran of Bombay Foodie
Vaishali of Holy Cow!

Happy Friendship Day to all:-)

Dry Gobi (Cauliflower) with Spring Onions

2008-07-31T13:00:00.003+05:30

First, I would like to thank Valarmathi of Simple and Yummy Recipes, for passing me the Blogging Friends Forever award. I am so excited about receiving the award again, and all the friends I have made, and will make through this blog! I would love to pass this award to all the bloggers who visit and continue to encourage me to keep posting...

To begin with the Cauliflower with Spring Onions (scallion, green onion, salad onion), this is the first time I made something with spring onions. I never knew what to do with them, and was quite lost when R bought a pack when he shopped for groceries one weekend. I did google for recipes, but was more confused with all the results which were alien to me (I don't make salads! Yeah, not a healthy eater).

Thankfully, R had also bought cauliflower, and I decided I'd just chop those spring onions into whatever I would make with the cauliflower. I normally use onions, and therefore, it was easy to substitute them with the spring onions, including the green leaves. To make Dry Gobi with Spring Onions, you will need:

Gobi/ Cauliflower - 4-5 cups of evenly broken florets

When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces. - Wikipedia

Spring Onions - chopped - about 2 cups
Tomatoes - chopped - 3 large
Green chilly - sliced - 1
Ginger - peeled and pounded - 1 tbsp
Garlic - peeled and pounded - 2 tsp/ 3-4 medium sized cloves
Lemon - 1/2 slice
Coriander leaves - chopped - 1/4 cup
Turmeric powder - 1/2 tsp
Red Chilly powder - 1/2 tsp
Pepper - 1/4 tsp
Jeera/ Cumin seeds powder - 1 tsp
Garam Masala - 1 tsp
Oil - 2 tbsp
Water - 2 cups
Salt - to taste

Method:

After breaking the washed cauliflower florets into similar-sized pieces, boil 2 cups of water in a saucepan, remove from stove, add the cauliflower pieces, squeeze the lemon juice over it, add about a tsp of salt, mix well, and leave covered for 30 minutes.

Note: This does not cook the cauliflower. This helps to clean the cauliflower, and retain the white colour of the cauliflower.

Heat oil in a pan, add the chopped spring onions, ginger, garlic, green chilly, and tomatoes
Mix well, and toss in all the powders except pepper and garam masala
Keep covered, and cook on low flame until tomatoes are cooked, stirring in between

Drain the water completely from the cauliflower pieces, and add them to the tomato-spring onion mixture
Add the garam masala powder, pepper, and salt to taste and mix well, taking care not to break the cauliflower
Leave this to cook for another 5-10 minutes, covered and on low flame, until the cauliflower pieces are cooked well, but not mushy
Garnish with chopped coriander leaves

Serve with chapathi/ roti

Below, I have a picture of the same dish prepared with normal onions, instead of spring onions. As you will notice, the cauliflower became a little mushy and broken in this one:D

Pal Payasam, and Tagged Again!

2008-07-29T17:00:00.001+05:30

I decided today that I would celebrate a month of blogging with Pal Payasam (Milk Porridge?). I generally avoid preparation of sweets at home (my standard special-occasion sweet or dessert is semiya/ vermicelli payasam), and this seemed to be the tastier alternative, though time-consuming!

To make the Pal Payasam in the picture, you will need:

Rice - 2 cups
Milk - 5-6 cups
Ghee - 3 tbsp (I love cow ghee, especially in sweets! If you are health conscious, use less ghee, or a healthier alternative - I wouldn't know what, though :-( )

If you pre-cook the rice, and use the cooked rice in the payasam you will require less milk. However, the taste and flavour of the payasam is best if you use only milk to cook the rice. The 1:2 ratio of rice:water will not work here. The type of rice depends on you - boiled or raw rice, brown or white or basmati rice, etc. I have not tried it with all varieties either, so I cannot comment. I suppose (and hope) you could make this with all varieties too! But, make sure you have enough milk to cook the rice in it, as rice varieties differ in time taken to cook.

Cashew - 1/4 cup
Raisins - 1/4 cup
Cloves - 1 tbsp
Cardamom pods - 1 tbsp - crushed
Sugar - 1 cup (OR to taste, I do not like too much sweet and try to restrict the use of sugar!)

Method:

Heat ghee on low flame in a pan and roast the raisins and cashews and cardamom and cloves, and keep aside
Wash the rice really well, soak in warm water for 30 minutes
Boil milk in a heavy bottomed pan, and when it begins to boil, add the rice and stir well
Keep on low flame and leave to cook uncovered with every-5-minute-check-and-stir process until the rice is cooked and soft (just grab a spoon, dig a few grains of rice out and chew)
Add sugar and the ghee with the roasted mixture, and keep stirring slowly for about 5 minutes on low flame
Remove and keep aside to cool, half-covered

Serve warm, or chill and serve later, depending on your choice of hot or cold dessert

Tagged Again

Rekha of Rekha's Kitchen has tagged me. Thank you, Rekha! I have already done this, you can read through my answers.

A Month Old, The 30th Post, And An Award

2008-07-28T15:55:00.002+05:30

Hi friends!

I am so happy and excited to say that this blog has lasted a month. For all the veterans and regular bloggers out there, this must sound like a joke, but believe me, this is a huge achievement for a procrastinator like me! I have started many blogs before, and they always died within a week, because I was lazy to post. I am glad I am posting here today!

Coincidentally, this is the 30th post, and I feel elated to announce an award too!

Thanks to Sripriya of Srikar's Kitchen and Rashmi of En Vittu Virundhu for passing the Blogging Friends Forever award to me.

This award inspires me to continue blogging and make friends with all the fellow bloggers (in the foodie blog world atleast).

The following rules apply to this award:

1. Only 5 people are allowed to receive this award
2. 4 of them followers of your blog.
3. One has to be new to your blog and live in another part of the world.
4. You must link back to who ever gave you the award.

Pl Note: But for the rules of this award, I would have loved to pass this to every single person who has visited my blog and left a note or two...

I am passing this to:

AF of Andhra Flavors

Priti of Indian Khana

Sireesha of Mom's Recipes

VP of Vegetable Platter

and

Cynthia of Tastes Like Home, from Barbados, who is a new visitor to my blog

Pomegranate Juice and Magic Lamp!

2008-07-24T11:57:00.011+05:30

I have recovered from the cold and cough that I was suffering from the last few days, and though it has started raining again, the humid atmosphere made me want to have a nice refreshing drink. I had gone out to buy fruits just yesterday and found really nice pomegranates. Picked two large ones, and decided to make a really nice drink.

I was inspired by Usha's watermelon and ginger combo at Samaikalam Vanga, and decided to use honey instead of sugar.

To make the Pomegranate Juice (serves two) you will need:

Pomegranate - 1 large - separate the red arils - as explained below:

"After opening the pomegranate by scoring it with a knife and breaking it open, the arils (seed casings) are separated from the peel and internal white pulp membranes. Separating the red arils is simplified by performing this task in a bowl of water, whereby arils sink and pulp floats. " - Wikipedia

Ginger - medium sized, peeled and cut - 1
Honey - 2 tsp
Salt - 1/4 tsp
Ice cubes - 5-6

Method:

Blend all the ingredients except ice cubes, strain well, and serve with the ice cubes

This drink goes to a lot of events:

MBP - Less is More, hosted by Nupur at One Hot Stove, courtsey Coffee

WYF - Juices and Ice Creams hosted at Simple Indian Food

Sweet Series - Cool Desserts hosted at Paajaka

Summer Splash hosted by Artee at From the Kitchen

The Return of the Genie

Cooking Station first passed the Magic Lamp of Luck to me.

Then, Sireesha of Mom's Recipes passed the Magic Lamp of Luck.

Now, Priti of Indian Khana has passed the Magic Lamp of Luck to me. I am three times lucky!:-) Thank you Soumya, Lakshmi, Sireesha, and Priti

The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love throughout the blogosphere.And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much good luck and fortune, warding off all things evil lurking around in the blogosphere. We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all!

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1. Add your site(s) to the list once you have received the Magic Lamp of Luck.

2. Pass on the Magic Lamp of Luck to as many people as you like. After all, everyone needs some good luck!

3. Leave a comment HERE once you’ve passed on the Magic Lamp of Luck. Once the Genie King and Genie Princess have visited your site to make sure your links are complete and proper, you will then be added to the Master List.

4. To ensure everyone receives equal link benefit, please UPDATE your list regularly!

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I would like to pass the Magic Lamp of Luck to:

Nags of Edile Garden

Sripriya of Srikar's Kitchen

Sameera of Foodiiee

Chembu/ Arabi - Buttermilk Sabji, and Tag 2

2008-07-22T00:45:00.004+05:30

Ever since I read this post by Sunshinemom, I have been wishing to lay my hands on Arabi (Taro corms/ Colocasia / Chembu in Malayalam/ Chemadampa in Telugu), and post this recipe.

Vegetable shopping is reserved for weekends at my place and I had to be patient. This recipe is a variation of my mother's; she makes it a full-fledged gravy curry with coconut as a base, while I like it without the gravy, or rather semi-dry, if I can call it that. In my version, I also omit the coconut.

To make the Arabi Sabji seen in the picture, you will need:

Arabi - washed (better scrubbed with a vegetable scrub brush) - 1/2 kg

Buttermilk - 1/4 cup (Not the very thin buttermilk got after adding water; just blend 2-3 tbsp of fresh curd with less amount of water for 3-5 minutes and separate cream on top, if any)

Green chilly - sliced - 1
Ginger-Garlic paste - 2 tsp
Curry leaves - 2 strands
Mustard seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Jeera/ Cumin seeds powder - 1/2 tsp
Methi/ Fenugreek seeds powder - 1/2 tsp
Pepper - 1/4-1/2 tsp (per taste)
Coconut - grated - 1/2 cup (optional)
Oil - 2 tsp
Salt - to taste

Method Without Coconut:

Steam the washed arabi in a steamer (or along with rice, if using rice cooker) until knife-tender (I always use a knife for this purpose!) and leave to cool and dry
Peel the skin, and cut into slightly thick circles, and mix the pieces in the buttermilk with salt
Heat oil in a pan and temper mustard seeds, toss in the curry leaves, green chilly, ginger-garlic paste, and turmeric, jeera, methi powders
Roast the powders on low flame for a minute, and add the vegetable in buttermilk
Keep stirring on low flame until semi-wet/ dry, without separating
Sprinkle the pepper on top and leave on hot stove until serving time

Method With coconut:

Grind the grated coconut along with turmeric, jeera, methi powders
After tempering mustard seeds in oil, and adding curry leaves, green chilly, ginger-garlic paste, add the coconut paste and stir well
Add the steamed, peeled, and cut vegetable into the paste, mix well and leave covered for 3-5 minutes
Finally, add the buttermilk (if you wish to have more gravy curry, use 1/2 cup buttermilk), and stir until slight boil on low flame, without the buttermilk separating
You can add pepper at the end to the curry

Serve with rice, chapathi

Wait, there's more! I have been tagged twice in the same week.

Rashmi has tagged me.

Before I get to the Qs and answer them, the rules for this tag are as follows:

"At the end of the post, the player then tags 5 or 6 people and posts their names, then goes to their blogs and leaves them a comment, letting them know they’ve been tagged and asking them to read my blog. Let the person who tagged you know when you’ve posted your answers."

1.What was I doing ten years ago?
A. Studying in college as a second year engineering student!

2. Five things on Today's "To do" list
A. Decide what to make for breakfast tomorrow, Organise daughter's room and cupboard (again!), Call a friend, Read the recent copy of Outlook, and Publish this post!

3.I am addicted to :
A. Rice, I can't sleep without eating a little rice at night!; Checking my email, orkut, and this blog atleast twice a day

4.Things I would do if I were a billionaire:
A. Travel the world, buy books and read, and put rest of the money in a bank

5. Places I have lived:
A. Kannur, Muscat, Trivandrum (if stay in hostel for 3 months is living!), Hyderabad, Mumbai

I would like to pass on this tag to Bharti, Illatharasi, Purva, Valarmathi, and Vegetable Platter.

Another Gourd and Curd, and Tag 1

2008-07-20T21:30:00.003+05:30

Hmm, I can't seem to be getting enough of gourds, and they seem to be perennial vegetables here. This time, it is bitter gourd that gets the honor, although I have mentioned before that I am not very fond of the vegetable. However, R loves bitter gourd, or Karela (Hindi), and prefers to have it every Sunday at lunch.

I will slightly digress here, to address the tag, else I will forget! A_and_N has tagged me, and I would like to pass this tag to Priti and Swati. Responses at the end of this post.

Getting back to the bitter gourd, I guess we all know that it is a healthy vegetable, and recommended for diabetics. To prepare Bitter Gourd with Curd, you will need:

Bitter Gourd - cut round as below - 3-4 cups

For marination, grind the following into a paste:

Turmeric powder - 1 tsp
Red Chilly powder - 1/2 tsp
Green Chilly - 1
Ginger - peeled and chopped - 2 tbsp
Garlic - peeled - 4-5 medium sized cloves

Also, salt - to taste

For seasoning -

Mustard Seeds - 1/2 tsp
Curry leaves - 2 strands
Hing/ Asafoetida - a pinch
Oil - 3-4 tbsp

Final step - 3 tbsp of fresh curd

Method:

Mix the bitter gourd pieces with the paste and salt and leave aside for 15-20 minutes
Heat oil in a non-stick frying pan and temper the mustard seeds and curry leaves along with asafeotida
Lay the bittergourd pieces slowly in the pan and cover the pan
Let this cook for 10 minutes on low flame
Take a flat ladle and turn over the pieces, and leave to cook for another 10 minutes, covered
Turn off the flame, add the 3 tbsp of curd evenly on top of the cooked vegetable and spread with flat ladle on top
Leave the vessel on the hot stove, until time to serve

Serve with rice

Tag Time

1) LAST MOVIE U SAW IN A THEATRE?

Sarkar Raj (We are AB fans! Before this, Bhoothnath)

2) WHAT BOOK ARE U READING?

Selected Fiction - Manoj Das

3) FAVOURITE BOARD GAME?

Monopoly

4) FAVOURITE MAGAZINE

Outlook, The Week, Outlook Traveller, Vanitha and Arogya Masika (Malayalam)

5) FAVOURITE SMELLS?

Smell of earth after fresh rain, Amma's food-Sambhar, Neyyappam (Vishu), Aviyal (for Sadya), Vegetable Biriyani, Sardine fish curry, etc...

6) FAVOURITE SOUNDS?

My daughter singing 'Are You Sleeping' in the bath tub, her payal which lets me know what she's up to and where she is in the house!

7) WORST FEELING IN THE WORLD?

When you know someone's lied/lying to you deliberately!

8) WHAT IS THE FIRST THING YOU THINK OF WHEN U WAKE?

What to make for breakfast and tiffin for my daughter!

9) FAVOURITE FAST FOOD PLACE?

Chat bandi/restaurant, and McDonald's at times

10) FUTURE CHILD'S NAME? Ans. Not sure...

11) FINISH THIS STATEMENT—’IF I HAD A LOT OF MONEY

Travel the world, buy more books and read, and put the rest in a bank

12) DO U DRIVE FAST? Ans. No, I am scared to drive!

13) DO U SLEEP WITH A STUFFED ANIMAL? Ans. No

14) STORMS–COOL OR SCARY? Ans. Scary

15) WHAT WAS YOUR FIRST CAR? Ans. None of my own!

16) FAVOURITE DRINK? Ans. Mango/ Orange juice

17) FINISH THIS STATEMENT-IF I HAD THE TIME I WOULD

Read all the books I have bought and learn painting

18) DO YOU EAT THE STEMS ON BROCCOLI? Ans. No (I don't eat broccoli)

19) IF YOU COULD DYE YOUR HAIR ANY OTHER COLOUR, WHAT WOULD BE YOUR CHOICE? Ans. Brown (Brunette!)

20) NAME ALL THE DIFFERENT CITIES/TOWNS U HAVE LIVED IN?

Kannur, Muscat, Trivandrum (if stay in hostel for 3 months is living!), Hyderabad, Mumbai

21) FAVOURITE SPORTS TO WATCH? Ans. Tennis

22) ONE NICE THING ABOUT THE PERSON WHO SENT THIS TO YOU?

A_and_N: The most delightful cooking-inclined newly wed couple I have come across:-)

23) WHATS UNDER YOUR BED?

Currently, 8 cartons of books lying unpacked, because of lack of space in Mumbai apartment

24) WOULD U LIKE TO BE BORN AS YOURSELF AGAIN?? Ans. Yes, taller
25) MORNING PERSON OR NIGHT OWL? Ans. Morning Person

26) OVER EASY OR SUNNY SIDE UP? Ans. Neither!

27) FAVOURITE PLACE TO RELAX? Ans. At Home...

28) FAVOURITE PIE? Ans. Apple Pie

29) FAVOURITE ICECREAM FLAVOUR? Ans. Chocolate

30) OF ALL THE PEOPLE U HAVE TAGGED, WHO IS THE MOST LIKELY TO RESPOND FIRST?

Priti

Palak Paratha

2008-07-17T19:09:00.004+05:30

I love leafy vegetables, and try to include them in my diet as much as possible. Palak (Spinach) is such a rich source of iron, and instead of making Dal Palak or Spinach Thoran, I try to make parathas occasionally. This time, I was in a hurry, and decided to try and make them as quickly as possible.

This is what I used to make the Palak Paratha:

Palak - finely chopped - 4 cups
Wheat flour/ Atta - 2 cups
Ginger - peeled and pounded - 2 tsp
Jeera/ Cumin powder - 1 tbsp
Red Chilly powder - 1 tsp
Oil - 2 tsp (for palak); per taste (for roti)
Salt - to taste

Method:

Heat oil in a kadai, and add the jeera powder, red chilly powder, ginger, palak and salt, and stir well for 2 minutes
Leave to cook and when the colour of the palak changes and water from the vegetable evapourates, leave to cool
Take a mixing bowl and knead the flour with the palak and keep aside (Do not add water, you can add more salt per taste)
Heat the griddle, sprinkle oil and spread with the flat ladle
Make small balls with the dough and start rolling them with a rolling pin, using oil if you wish to
Cook both sides of the flattened rolls using oil per requirement, and store in a hot pot

I am a little sceptical about using oil, so I did not use oil while kneading, and while rolling them flat. They were still soft and tasty. The parathas definitely taste better with more oil, I can't deny that!

My six parathas were ready in about 30 minutes from start to finish!

Serve with pickle/ chutney/ youghurt/ raita

Teasle Gourd (Kakrol) and Carrot Subji

2008-07-16T11:02:00.006+05:30

There are some vegetables I dislike (bitter gourd), and some that I simply love (bhindi!). There are some I don't have any feeling for; either way it doesn't matter. The teasle gourd or kakrol is one such vegetable. I was introduced to it only after I got married. I first saw it in the sabji mandi near my house in Hyderabad, years ago. R wanted to know if I knew how to make it, and I replied in the negative. Ever since that day, whenever R buys vegetables (once in a while) he gets his favorites like Arabi, Bitter Gourd, Kakrol.

He calls it Ghee Karela. It is like a smaller version of the bitter gourd, but don't know if it is supposed to have ghee-like properties, or if it is due to the ghee-like colour on one side of the vegetable. Anyway, I have never been able to make it the way R likes it. I try something of my own, or like with this dish, ask my mother what I could possibly do to make it tasty. I really liked the result, and so did R, though he did complain that it is not what he was expecting.

To make the subji in the above picture, you will need:

Teasle Gourd - cut into cubes (deseed as much as possible) - 2 cups
Carrots - cut into cubes - 1 cup
Onions - chopped - 2
Green chilly - sliced - 1
Ginger paste - 2 tbsp
Lemon juice - 2 tbsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 strand
Oil - 2 tsp
Salt - to taste

Method:

Steam cook the teasle gourd and carrots together
Mix the powders, ginger paste, salt, and lemon juice into the vegetables and leave for 30 minutes
Heat oil in pan, splutter mustard seeds, add curry leaves and green chilly
Saute the onions in this pan until light brown
Add the vegetables and stir fry well for 5 - 10 minutes

Serve with hot rice

P.S. I would really love to get more recipes with this vegetable, and especially ones with gravy.

Lauki Soup

2008-07-14T09:58:00.010+05:30

I was inspired to put up this post today (despite my recent post of Ribbed Gourd Thoran yesterday) by the post for Dal Lauki by Priti. This is the first time I am going to be participating for an event in the blogosphere.

I hope my entry to VoW-Vegetable of the Week-Bottle Gourd is accepted. The first thing I did was check the rules, and go through Pooja's blog for the last date to send in the entries. I am so glad today is 14th July, and I did not miss the last date.

It so happened that I had made Lauki Soup on Friday, 11th July, for my daughter's birthday. She loves vegetable soup, and it being her birthday, I made her favorite dishes (sambhar, bhindi, soup, payasam) only. I always take pictures of the dishes I make, so it is useful for a blog entry later:-), and I am so happy I can now post it here, as part of the event.

You will need:

Lauki - peeled and cut into large cubes (no need to deseed) - 1 large bottle gourd or 4 cups

Onion - chopped - 1

Tomatoes - chopped - 2

Ginger - peeled and pounded - 2 tbsp

Garlic - peeled and pounded - 1 tbsp

Coriander leaves - chopped - to garnish

Turmeric powder - 1/4 tsp - a pinch (for colour)

Jeera powder - 1/2 tsp (optional)

Red chilly powder - 1/2 tsp (for colour too)

Pepper - 1/4 tsp

Salt - to taste

Method:

Pressure cook the bottle gourd pieces, onion, tomato, ginger, garlic into with 1.5 cups of water (3-4 whistles)
Cool and grind the same (with any water left) along with the powders and salt in the mixer
Pour into a pan and heat on low flame to a light boil and keep stirring
Add pepper and garnish with coriander leaves

Serve hot in soup bowl

Thalorikka (Ribbed Gourd) Thoran

2008-07-13T12:46:00.002+05:30

Gourds are so healthy, and full of fibre. I love the ribbed gourd vegetable, and usually make it with Dal. Very rarely do I make it as a dry subji, but this time, I wanted to try something different.

You will need:

Ribbed Gourd - washed, peeled and cut into cubes - 3 cups
Onions - chopped - 1/2 cup
Tomatoes - finely chopped - 1 cup
Ginger-Garlic paste - 1/4 cup
Curry Leaves - 2 strands
Mustard seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsp
Jeera powder - 1/2 tsp (optional)
Pepper - 1/4 tsp (optional)
Coconut - grated - 1/2 cup (optional)
Oil - 2 tbsp
Salt - to taste

Method:

Boil the cut vegetable in 1 cup of water in a covered pan on low flame
When the vegetable is cooked and dry, heat oil in a separate pan, and temper the mustard seeds
Add the onions, ginger-garlic paste, and saute until the onions turn light brown
Mix the tomatoes, and keep covered on low flame until tomatoes are cooked
Add the cooked gourd vegetable, stir well, add pepper and leave for 5 minutes
If adding coconut, grind it into a paste with jeera powder and add at this stage

Serve hot with rice/ roti

Beetroot Rasam

2008-07-08T16:47:00.001+05:30

I remember, as a child I used to love the Chokanna Cheera (Red Thotakora/ Red Spinach) thoran with rice. The colour of the rice would become bright pink/ purple (not 'red' - one of those minomers - the vegetable itself not being 'red'!) and sometimes the tongue too would be pink after eating it. I love that colour, and the same effect is achieved with Beetroot.

At home, Amma always uses beetroot in vegetable soup, mixed vegetable curry, vegetable korma, vegetable biriyani etc., but never did beetroot get the honour of ruling the dish. Let me confess, I learnt to make beetroot rasam from another of my roommates (and yes, during the good old days).

Unfortunately, the pictures that I took of the Beetroot Rasam did not turn out well. Here are two that turned out better than all the pictures I clicked:

You will need:

Beetroot - peeled and grated - 3 cups

Green chilly - sliced - 1

Ginger - peeled and pounded - 1 tbsp

Water - 3 cups

Tamarind paste/ Tomato puree/ Lime juice - 1/2 cup

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Rasam powder - 1 tsp

Pepper - 1/4 tsp

Coriander leaves - chopped (optional)

Curry leaves - 2 strands

Mustard seeds - 1/2 tsp

Hing/ Asafeotida - 1/4 tsp

Oil - 2 tbsp

Salt - to taste

Method:

In a heavy-bottomed pan, boil the grated beetroot with water and salt for 10-15 minutes on low flame, until the water level is reduced to half
Heat oil in pan, temper the mustard seeds and curry leaves
Add ginger, green chillies, and on low flame, roast the powders for a minute
Add the tamaring paste or tomato puree and stir well for 5 minutes. If using lime juice, please do not add now
Mix this well with the boiling beetroot, cover the vessel and boil for another 5 minutes on low flame
If using lime juice, add the lime juice after removing the dish from the stove and mix well
Garnish with coriander leaves

Serve with rice

Dal Roti

2008-07-06T12:35:00.006+05:30

Being tired of the normal Dal curries, but wishing to include it in my diet, I thought of using it in making rotis quite accidentally. The toor dal being cooked for Sambhar got slightly burnt at the bottom of the vessel, and I managed to salvage the remaining. Since I did not want to make curry out of it, as it may give a burnt taste, I decided to make rotis out of it. One of my roomies (during the good old days when we were eligible spinsters living together and cooking) used to make rotis out of left over dal curry. This is how I made the dal rotis.

You will need:

Dal - cooked and mashed - 1 cup
Wheat flour/ Atta - 2 cups
Jeera powder - 1 tsp
Garam Masala powder - 1/2 tsp
Coriander powder - 1 tsp (optional)
Methi powder - 1 tsp (optional)
Oil - 2 tbsp
Salt - to taste

Method:

Knead the atta along with all the ingredients, cover and keep aside for 30 minutes
Heat the griddle and start rolling out small round portions of the dough with a rolling pin
If you wish to add oil, as you would while making parathas, feel free to do so
Make the rotis on the griddle, and again add 1/4 tsp oil, if you wish to

Serve hot with Yam Masala or any other vegetable side dish

Yam Masala (Chena Masala)

2008-07-06T11:13:00.003+05:30

Yam is one vegetable that I prefer to avoid in general, especially because of the allergic reactions caused by it. However, with phulkas all nights for dinner, I find myself wondering what different and palatable side dish I can prepare. This time around, I happened to get cut yam from the supermarket, which meant I didn't have to worry about cutting them myself. The picture shows the yam masala that I prepared to go with Dal Roti (recipe later).

You will need:

Yam - cut into cubes - 3 cups
Green chilly - 1
Onions - chopped - 1 cup
Tomatoes - chopped - 2 cups
Ginger-garlic paste - 2 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Pepper - 1/4 tsp
Jeera powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala - 1/2 tsp
Oil - 2 tsp
Salt - to taste
Coriander leaves - chopped (optional)

Method:

Pressure cook the cut yam pieces
Heat oil in pan and saute the onions along with ginger garlic paste and sliced green chilly
Add the tomatoes after the onions turn light brown and cover the pan
Remove cover after 5 minutes, add the powders and the cut yam and stir well
Add salt to taste and cook for 10 minutes on low flame adding 1/2 cup of water if necessary
Garnish with chopped coriander

Serve with hot chapathis/rotis/phulkas

Bread Aloo Sev chat

2008-07-02T23:36:00.007+05:30

Now, I really don't know if I can call this a chat item, but I have no option. Anyway, this snack, which I prepared as an evening snack on Sunday is courtsey the potatoes that were leftover after boiling them for the Aloo Methi.

There was wheat bread too, and I just improvised again, when R asked for a snack in the evening. It was raining outside, and I too felt like having something a little spicier, than what we normally have.

Things you need:

Wheat bread - cut into small pieces - 4-5 slices

Potatoes - boiled, peeled, and sliced - 3

Onions - finely chopped - 2

Green chilly - 1

Ginger paste - 2 tsp

Red chilly powder - 1 tsp

Pepper - 1/4 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1/2 tsp

Jeera powder - 1 tsp

Garam Masala - 1/4 tsp

Sev or bhujia - 1/2 cup

Coriander leaves - chopped - 1/4 cup

Lemon - 1/2

Salt - to taste

Oil - 2 tbsp

Method:

Heat oil in pan, and sautee the onions with the green chilly and ginger paste
Add the potatoes and all the powders and mix
Mix the bread with salt into the pan and keep stir frying on low flame
Add pepper, and squeeze the lemon slice evenly over the mixture
Garnish with the sev/ bhujia, and the coriander leaves

If you have imli chutney or paani, you can add that too to the dish

Serve hot with tomato sauce

Curd Rice with Cherries

2008-07-02T22:56:00.004+05:30

Curd had not been a favourite with me since childhood, and I usually like to make buttermilk and all the buttermilk curries, or just drink buttermilk with added sugar. However, R loves curd, and has to end the mid-day meal whenever he's at home with curd rice. He also enjoys it more with a fruit, preferably a banana, mango, pomegranates, papaya, or sweet melon.

If very little rice is leftover, I usually make curd rice (it is best made fresh), as that is enough to serve one person. This time around, I did not have any fruits other than oranges and cherries at home, and decided to serve the curd rice with cherries, as in the picture.

Die-hard fans of curd rice may not like this quick-fix and un-authentic recipe for curd rice, but please bear with me. This is just last-minute improvisation.

Things you will need:

Rice - 1 cup
Curd - fresh and not sour - 3/4 cup
Milk - boiled, lukewarm - 1/4 cup
Oil - 2 tsp
Mustard Seeds - 1/4 tsp
Curry leaves - 1 strand
Hing (Asafoetida) - 1/4 tsp
Pepper - 1/4 tsp
Green chilly - 1
Coriander leaves - chopped - 2-3 tsp (optional)
Ginger paste - 1 tsp (optional)
Salt - to taste

This is the way I made the curd rice:

Mix the curd in the rice very well with salt, add milk and stir and keep aside (This can be done a few hours, 2-3 hrs, before serving time)
Heat oil in pan, temper mustard seeds, green chilly, ginger, curry leaves, and asafoetida
Mix well with the rice, and add pepper
Garnish with coriander leaves

Serve with cherries (or any fruit)

Dal Palak curry

2008-07-02T17:52:00.005+05:30

Yes, two leaf curries in the same day! It was a leafy affair this sunday, because I happened to buy both Methi and Palak on Saturday. I did not want to waste them away in the refrigerator until I got to them over the week, so I decided to make Aloo Methi and Dal Palak (and yes, my blog posts are belated entries!). I had the Aloo Methi and Dal Palak with the rotis, while my daughter loved the Dal Palak with rice, and picked out the potatoes from the Aloo Methi served on her plate.

You will need:

Palak (Spinach) - 3-4 cups

Dal (lentils) - 1 cup

Onions - chopped - 1 (optional)

Ginger - peeled and pounded - 2 tsp

Garlic - peeled and pounded - 1 tsp

Turmeric powder - 1/2 tsp

Red chilly powder - 1 tsp

Jeera powder - 2 tsp

Oil - 2 tsp

Salt - to taste

Method:

Pressure cook the lentils along with the onions, ginger and garlic, and mash the mixture
Heat oil in pan, add the turmeric, red chilly, jeera powders
Immediately toss the palak in the pan with salt, mix well, and cook covered for 5 minutes
Remove the lid, add mashed lentils and mix with the palak

Serve hot with chapathis/rice

Amla Subji

2008-07-02T17:03:00.004+05:30

Nellikka (Amla or Indian Gooseberry) is normally used in pickles only by my mother, and I had bought a kilo of them with just that intention-make pickle of out it. However, I realized it's going to be tedious to make pickle, and instead decided to make something different from it. I really enjoyed the Amla subji (as I'd like to call it) with hot rice.

You will need:

Amla - 1 kilo

Onions - finely chopped - 2 large ones (optional)

Ginger-Garlic-1 Green chilly paste - 2tbsp

Mustard seeds - 1/2 tsp

Curry leaves - 2 strands

Turmeric powder - 1 tsp

Red chilly powder - 2 tsp

Methi powder - 3 tsp

Corainder powder - 1 tsp

Jeera powder - 1 tsp

Hing (Asafoetida) - 1/2 tsp

Oil - 2 tbsp

Salt - to taste

Mehtod:

Pressure cook the amla for 10 minutes in 2 cups of water
De-seed the Amla and cut into 4 pieces each
Heat oil in a pan, temper mustard seeds and curry leaves
Add the ginger-garlic-green chilly paste and onions
Keep the flame on sim, and add the turmeric, red chilly, coriander, methi, jeera powders and stir well until slightly fried
Mix the Amla along with any water left after boiling and salt
Keep on flame until water dries, and temper again with hing

Serve with hot rice

Aloo Methi

2008-07-02T16:38:00.004+05:30

While making rotis or chapathis for dinner, I am always inclined to choose dal (lentils) or some gourd vegetable (dhoodhi/bootle gourd, ribbed gourd etc) to go with it. I would also have made dal methi, but I so wanted to make Aloo Methi and this is the way the picture turned out:

To make Aloo Methi (Potato-Fenugreek Leaves), you need:

Potatoes - boiled, peeled, and sliced into 4 each - 3
Methi leaves - chopped - 4-5 cups
Onions - chopped - 1 cup
Green chilly - sliced - 1
Ginger - peeled and pounded - 2tbsp
Garlic - peeled and pounded - 1 tbsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Jeera (Cumin seeds) powder - 1 tsp
Garam Masala - 1/4 tsp
Coriander powder - 1/2 tsp (optional)
Mustard seeds - 1/2 tsp (optional)
Oil - 3 tsp
Salt - to taste

Method:

Heat oil in a kadai, temper mustard seeds, and add the onions
After the onions turn light brown, ad the ginger, garlic, green chilly, turmeric, red chilly, jeera, and coriander powder
Mix the chopped methi leaves well along with salt, and cook covered on low flame for 5 min
Remove lid, and add the sliced potato pieces
Mix well, and let the water from the methi leaves dry up
Add the garam masala and stir well

Serve with hot rotis/chapathis

Godambu Rava Upma

2008-07-02T16:32:00.003+05:30

I have already posted the recipe for Rava Upma with grated carrot. The picture shows the same dish made with Godambu Rava (Semolina).

Allam Pacchadi (Ginger Pickle)

2008-06-30T17:29:00.004+05:30

As promised, the ginger pickle recipe follows the puli inji recipe. I love this pickle with Idli, Dosa, and steamed rice. You can make it as hot as you wish by increasing the amount of red chilly powder that you add. I prefer medium spicy, and so my dish turned out to be less pickl-ish than normal Andhra pickles. The recipe is also a much simpler version than the original, as I did not want to spend too much time making this.

(Forgive the curry leaf standing out in the picture, but it was not deliberate, if you can believe me!!)

You will notice that there is less oil, and that is because I do not like the taste of gingelly oil that is normall used to preserve the pickle. If you use less oil, you can refrigerate the pickle to make it last longer. Things you will need:

Ginger - peeled and cut into small cubes - 4 cups ( I used 1 kilo)

Curry leaves - 3 strands (optional)

Mustard seeds - 1 tbsp (optional)

Red chilly powder - 1/2 cup

Turmeric powder - 1/4 cup

Methi (fenugreek seeds) powder - 1/2 cup

Jeera (cumin) powder - 1/4 cup (optional)

Coriander powder - 1/4 cup (optional)

Jaggery - grated - 1/2 cup

Tamarind paste - 1 cup

Gingelly oil - 1 cup

Salt - to taste

Method:

Soak the grated jaggery in tamarind paste for 1-2 hours
Heat the tamarind-jaggery mixture in a pan and keep aside when thick
Roast the ginger along with the turmeric, red chilly, and methi powders
Once cool, grind the ginger and powder mixture with the tamarind-jaggery paste
Add salt to taste while grinding into thick paste
Heat gingelly oil in a pan, temper mustard seeds and curry leaves
Add the ground mixture into the oil and keep stirring, do not boil
Keep aside to cool and store in air-tight glass container

Serve with Idli, Dosa, and rice

Puli Inji curry

2008-06-30T16:08:00.004+05:30

Amma makes Puli Inji (literally, Tamarind Ginger) usually for Vishu (one of the many items prepared as part of the Vishu Sadya), and it is my all-time favorite. While deciding to make the Puli Inji, I also thought I will try to make the Allam (Ginger, in Telugu) Pacchadi (pickle) made by my mother-in-law. The recipe that follows this post will be that of Ginger Pickle.

Things you will need:

Ginger - peeled and cut into small pieces - 2 cups (250 gms)

Red chillies - 2

Red chilly powder - 1 tbsp

Tamarind paste - 1/2 cup

Jaggery syrup - 1/4 cup

Coriander leaves - 1 strand

Mustard seeds - 1/2 tsp

Oil - 2 tbsp

Salt - to taste

Method:

Heat oil in a pan and add the chopped ginger pieces
Add the red chilly powder and stir well
Once the ginger turns a darker brown, let it cool
Grind the ginger into a thick paste, do not add water
Heat tamarind paste along with jaggery syrup on low flame and bring to boil
Add the ginger paste and keep stirring until the mixture boils to a think paste
Temper mustard seeds, red chillies, and curry leaves and add to the mixture

Serve with hot rice, idli or dhokla

Ajwain Rice

2008-06-30T15:19:00.009+05:30

Whenever there is leftover rice, I try to make different varieties such as tomato rice, lemon rice, tamarind rice, curd rice, palak or methi rice, or plain onion rice. However, this time my husband wished to have Ajwain in his dish.

Ajwain (Carom seeds) or Ayamodakam (in Malayalam) has a strong flavour and taste, and is very good for digestion. You can use less Ajwain if you do not prefer the strong aroma and flavour, which may dominate the dish.

The recipe may be similar to Jeera rice, but this is the way I made it. You will need the following:

Rice - 2 cups
Ajwain - 1/2 cup
Mustard seeds - 1/4 tsp
Turmeric powder - 1/2 tsp (optional)
Green chilly - sliced - 2
Pepper - 1/4 - 1/2 tsp
Curry leaves - 1 strand
Chopped onions - 1/4 cup (optional)
Coriander leaves - chopped (optional)

Method:

Thaw the leftover rice if it was refrigerated
Heat oil in a pan and temper the mustard seeds, and add curry leaves
Add the Ajwain seeds and fry well
If using onions, you can add the onions at this stage, and cook until light brown
Add the green chillies and turmeric powder and mix the rice well
Do not add water, but keep mixing the rice well
Add pepper with a pepper grinder and garnish with coriander leaves

Serve with Masala Chana, Onion Raita or Cucumber Raita

Masala Chana

2008-06-28T14:26:00.010+05:30

Chana (chickpea) or Kadala is used to make Kadala curry by Ama for breakfast, to go with Puttu. At home, we don't usually prefer the kadala curry. Because of the protein content, I try to use chickpea in some form atleast once a week. This weekend, to make a side dish for Ajwain rice (recipe here), I decided to make the Masala Chana. The recipe is not that of the typical Masala Chana made in North India. You will require:

Black Chana/ Kadala/ Chick peas - 2 cups

Chopped Onions - 1/2 cup

Ginger and Garlic - pounded - 2 tsp

Turmeric powder - 1/2 tsp

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Jeera powder - 1 tsp

Garam Masala - 1/4 tsp

Mustard seeds - 1/2 tsp

Oil - 2 tsp

Curry leaves - 1 strand

Coriander leaves - chopped - 2 tbsp

Method:

Soak the chana overnight and pressure cook for two whistles or boil to cook
Heat oil in a pan and temper the mustard seeds and add curry leaves
Add chopped onions, ginger, and garlic and fry until the onions turn light brown
Add the turmeric, red chilly, coriander, and jeera powder and mix well
Mix the cooked chana dal and cook on low flame with the pan covered for about 5 minutes
Remove cover, add the garam masala and mix well
Garnish with coriander leaves

Serve with rice, bread, chapathi, wheat dosa, or wheat rava upma

Moru (Buttermilk) Curry

2008-06-28T12:04:00.008+05:30

Buttermilk can be used as a base for gravy curries, and Moru curry can be made with different vegetables or without. Usually, yam and plantain, carrot and drumstick, tomato and potato, tomato and okra, tomotao and onions are the combination of vegetables used by my mother. The ingredients tpo differ depending on the vegetables, for instance, for the yam and plantain version, pepper is used, for carrot and drumstick version, more methi is added, while for the tomato and okra version, more jeera is added.

I usually make the simple tomato onion version with the caramelized onions as seasoning, but all the other versions are seasoned the typical way with spluttered mustard seeds and curry leaves. Things you need to prepare the moru curry seen in the picture:

Buttermilk - 1 cup (low-fat skimmed milk used to make curd, and beaten in the mixer with a cup of water, remove cream)
Tomatoes - each sliced into 4 pieces - 3
Chopped onions - 1/2 cup + 1/4 cup (to season)
Ginger - peeled and pounded - 1tsp
Jeera (cumin) powder - 1/2 tsp
Methi (fenugreek) powder - 1/2 tsp
Turmeric powder - 1 tsp
Red chilly powder - 1/2 tsp
Green chilly - sliced - 1
Curry leaves - 1 strand
Grated coconut - 1/4 cup (optional)
Oil - 2 tsp
Salt - to taste

Method:

With coconut:

Make a paste of coconut, jeera powder, turmeric powder, chilly powder, methi powder, and ginger
Boil the tomatoes and onions in a pan until cooked
Add the coconut paste first and keep stirring on low flame until the mixture begins to boil

Without coconut:

Boil the tomatoes, onions, ginger, and mix the powders well
Add buttermilk and keep stirring on low flame for a few minutes
Heat the oil in a pan and caramelize the onions
Add curry leaves to the caramelized onions
Season the curry

Serve with hot rice

Vendaykka Thoran/ Bhindi Subji

2008-06-28T10:28:00.007+05:30

Okra or lady's finger as the vedakka is also known, is one of the favourite vegetables in our house. It is used to make different dishes, including the Vendaykka Rasa, which will be featured in another post.

To prepare the vendaykka thoran in the picture, you will need:

Vendaykka - cut into small cubes - 2 cups
Ginger - peeled and pounded - 1 tsp
Green chilly - sliced - 1
Curry leaves - 1 strand
Mustard Seeds - 1/2 tsp
Oil - 2 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Jeera/ cumin powder - 1 tsp
Coriander powder - 1 tsp
Methi (fenugreek seed) powder - 1/2 tsp (optional)
Grated Coconut - 1/4 cup (optional)
Chopped onions - 1/2 cup (optional)
Salt - to taste

Method:

Heat oil in pan (preferably non-stick heavy-bottomed pan), splutter mustard seeds, and add curry leaves, ginger, and onions
Add the turmeric, red chilly, jeera, coriander, and methi powders and stir well
Add and mix the vendaykka along with salt, and cover pan to cook on low flame
Stir occasionally and gently
Add the grated coconut and mix well

Serve with rice, chapathi as a side dish

Muringa Ila Thoran (Drumstick Leaf Subji)

2008-06-28T01:56:00.003+05:30

Leafy vegetables are a source of iron for the body, and though cabbage leaves, spinach leaves, and lettuce leaves can be eaten raw, drumstick leaves taste better when cooked. You can add aloo (potato) or drumstick pieces too to the dish. However, my mother usually makes this just a leafy affair. I personally do not like this dish, but it is highly nutritious and a source of vitamin C, iron, and protein.

Things you need:

Drumstick leaves - washed, dried, and removed from the stem - 4 cups

Rice - 2 tbsp

Urad Dal (White lentils) - 2 tsp

Red chillies - 2

Garlic - 3 cloves

Chopped onion - 2

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Jeera or Cumin powder - 1/2 tsp

Oil - 2 tbsp

Salt - to taste

Method:

Heat oil in pan, and add leaves, garlic, salt, and turmeric,red chilly, and jeera powder
Leave pan covered and cook on low flame, stirring in between
Heat oil in pan, add urad dal and rice until light brown
Add red chillies and once it splutters, season the dish

Serve with rice or chapathi

More fish - Pomfret Curry

2008-06-28T01:39:00.006+05:30

Pomfret fish is really tasty, and can be prepared in a variety of methods. The version that I will describe now is also used to make Mackarel curry.

Ingredients:

Pomphret - Medium sized pieces - 1/2 kg
Ginger - peeled and pounded - 1 tsp
Garlic - peeled and pounded - 3-5 cloves
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Pepper - freshly ground - 1/2 tsp
Curry leaves - 1 strand (optional)
Mustard seeds - 1/2 tsp (optional)
Water - 1 cup
Oil - 1 tsp
Salt - to taste

Method:

Add a cup of water to the fish pieces in the earthen bowl (preferable, but if you do not have one, you may use normal cooking pan) along with ginger, garlic, salt, turmeric, red chilly powder, and bring to boil on medium flame.
Lower the flame and ensure that the fish is cooked
Add pepper
Add oil OR splutter mustard seeds in oil, add curry leaves and season the dish

Serve with rice, chapathi, puttu or dosa.

Rava Upma with Grated Carrot

2008-06-28T01:08:00.006+05:30

Upma is a very common South Indian breakfast dish. My mother usually makes upma with a variety of items, such as Rava (Sooji), Godambu (Wheat) Rava / Semolina, Semia (Vermicelli), Bread, and Rice flakes. These can be made with vegetables - usually carrot, beans, cauliflower, potato, and tomato - or without, or with any one vegetable as a main ingredient.

The picture below shows rava upma with grated carrot.

Things you need:

Rava - 2 cups serves 4
Carrots - grated - 2
Chopped onions - 2
Ginger - peeled and pounded - 1 tsp
Green chilly - 1
Mustard seeds - 1 tsp
Curry leaves - 1 strand
Oil - 2 tsp
Water - 2 1/2 cups
Grated coconut - 1/4 cup (optional)
Salt - to taste

Method:

Roast the rava in a pan until light brown
Boil 2 cups of water and keep ready
Heat oil in a pan and splutter mustard seeds
Add curry leaves, ginger, green chilly, and onions
Stir well until onions are cooked
Add the grated carrot and 1/2 a cup of water
Cover with lid and leave on low flame until grated carrots are cooked
Add the roasted rava, add salt, and stir well
Pour the boiling water in and cover with lid
Stir well in between to ensure that lumps are not formed and mix well
Garnish with grated coconut

Serve with ketchup or coconut chutney or as it is.

Cherupayar (Green Gram) Curry

2008-06-28T00:42:00.009+05:30

Cherupayar or Green Gram curry is usually served with Puttu/ Dosa/ Bread for breakfast, with rice gruel for lunch, and with chapathis for dinner by my mother (not 3 times a day, though!). I love it with Puttu and Bread the most.

The ingredients for the curry seen in the picture are:

Cherupayar or Green Gram - 1 cup

Grated coconut - 1/4 cup

Curry leaves - one strand

Chopped onion - 1

Ginger paste - 1 tsp (optional)

Garlic - 2-3 cloves (optional)

Turmeric and Red Chilly powder

Jeera or Cummin powder

Mustard seeds - 1 tsp

Oil - 2 tsp

Salt - to taste

Method:

Pressure cook the green gram along with ginger and garlic and onion
Heat pan, add oil and splutter mustard seeds
Add the curry leaves, turmeric, chilly and jeera powder
Immediately add the contents from the pressure pan
Mix the grated coconut, stir well, and bring to boil

Serve hot with bread, dosa, chapathi, or rice gruel

Simple meal for lunch

2008-06-27T19:34:00.012+05:30

After the breakfast of Dosa and chutney, I was so bored watching TV and playing puzzles with my daughter, that I decided to help Amma in the kitchen today. When I suggested I will help her wash the dishes, she said that I might as well decide what to prepare for lunch.
I opened the refrigerator to find kaya (plantain-1) and payar (yardlong beans-100 gms), and washed and cut them into small pieces. To make the kaya-payar thoran seen in the picture, you will also need:

Turmeric - 1/2 tsp
Red chilly powder - 1 tsp
Grated coconut - 2 tsp
Curry leaves - 1 strand
Oil - 1 tsp
Salt - to taste

Method:

Add the finely cut kaya and payar pieces into a kadai with 1 cup of water and bring to boil
Add turmeric, chilly powder and salt
Cover the kadai and let the water dry
Add grated coconut and curry leaves along with 1 tsp of oil

You may season with mustard seeds spluttered in oil along with the curry leaves

Serve with Rice/ Chapathi

The most common gravy curries made by Amma are Sambhar, different vegetable curries with Moru (buttermilk) and coconut as base, masala curries, curries with puli etc.

As I was given the option to choose, I decided to make a simple daal curry. Daal or lentil is rich in protein and easy to cook. Of the many varieties of daal, yellow daal is used in sambhar, and that is what I chose to make today, along with tomatoes.

To make Tomato-Daal you will need:

Yellow daal - 2 cups
Tomatoes chopped - 3
Ginger chopped - 1 tsp
Garlic - 2 cloves
Green chilly - 1
Curry leaves - 1 strand
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Jeera powder - 1 tsp Oil - 1 tsp

Method:

Pessure cook the yellow daal, chopped tomatoes, green chilly, crushed ginger-garlic paste with 2 cups of water
After 4-5 whistles over medium flame, allow the cooker to cool down
Heat a pan on low flame, and add the turmeric powder, red chilly powder, coriander powder, and jeera powder to it.
Remove immediately, open the cooker, and add the powder mixture.
Turn on the flame and stir the mixture well, adding boiled water to make a smooth curry.
Add salt to taste
Splutter mustard seeds and add curry leaves to the oil heated in a pan
Season with coriander leaves, if you wish

Serve with Rice/ Chapathi

Breakfast side dish

2008-06-27T17:59:00.008+05:30

Dosa is the Indian pancake, mostly made in South India. It is usually had with chutney and sambhar. I will surely dedicate another post to the different varieties of Dosa as soon as possible, but this post will feature the dry coconut chutney that Amma makes to accompany the Dosa.

Coconut chutney can be made in many different ways, with different ingredients. To make the simple dry coconut chutney (chammanthi), you will need:

Grated coconut - 1 cups - serves 4
Ginger - peeled and chopped - 2 tbsp
Garlic - 2/3 cloves Chopped Onion - 1/2 cup
Green Chillies - 1
Dried Red chillies - 2
Salt - to taste

Method:

Grind the ingredients to a smooth consistency in the mixer/grinder

You may also use shallots, which may be tastier and healthier

Serve with Dosa/ Idli/ Rice/ Kanji (Gruel)

Amma also has a lot of podis (powders) that she prepares and keeps. Groundnuts can be used to make chutney powder that can be served with Idli, Dosa, Chapathi, Rice and even bread.

To make the Groundnut Podi seen in the picture you will need: Groundnut - deskinned - 2 cups

Dried Curry leaves - 1/2 cup

Dried red chillies - 15 (or to taste)

Jeera (Cummin) seeds - 2 tbsp

Salt - to taste

Method:

Roast the groundnuts, curry leaves, red chillies, and cummin seeds until groundnuts turn light golden brown
Grind coarsely along with salt
Store in air-tight glass container

This powder will last for a few weeks. You may also add fresh coriander leaves while grinding, if you intend to use the chutney powder instantly.