Passion for Cooking - MeMoRyArChIeVeD

Mustard Greens Dhal

2010-09-22T21:46:00.003-04:00

“How’s life???” asked a friend of mine. I had tons to write back all on the bright side though, but never knew where to start and how to end so I just wrote back “Life took a swift change from Gaga’s Alejandro to Itsy Bitsy Spider”. I wonder when the last time I ever heard Alejandro – Gaga and Boom Boom Pow – BEP was in the past 5 months. But singing Hush lil baby, Itsy Bitsy Spider and Five lil Monkey’s to the lil one gives loads of joy than anything else. My lil buddy gapes at me open mouthed when I sing to him and that’s what is keeping me off blogging and moreover there isn’t pretty much anything fancy cooking happening too.

Now that I am just getting used to his timing and the household chores all by myself gradually, yet I felt marooned when Mom left me a few days back. Hoping to come in terms with my demanding lil brat who never lets me sit with the laptop even for a few moments… Now without much ado, to the recipe.

Ingredients:

Toor Dhal – 1 cup
Mustard Greens – few stalks
Onion – 1 medium
Tomato – 1 small
Green Chilly – 2
Red Chili Powder – 1 tbsp
Turmeric Powder – ½ tbsp
Salt to taste
Water

Tempering:

Poppu Ball – a pinch
Sesame Oil – 2 tsp
Asafetida – a pinch
Curry Leaves – a few

Garnishing:

Coriander Leaves

Method:

1. Heat Oil in a pressure cooker and add the Poppu (Talimpu, which I shall post later) and let the color change. Throw in the Curry Leaves, Asafetida fry till aromatic.
2. Add the chopped Onion, G.Chilly and cook till Onions become transparent. Dice the Tomatoes and mix in along with Turmeric Powder and Red Chili Powder, meanwhile wash the Toor Dhal until water runs clear and set aside.
3. Chop the Mustard Greens (including the Stalks) and cook with the Onions then pour 3-4 cups of Water and bring it to a boil add the Toor Dhal cover and put on the weight.
4. Wait until 5 whistles, when the pressure is released open and adjust Salt. Garnish with Coriander Leaves.

Serve with: Rice, a dollop of Ghee and Pickle or Pappad

Lemon Rasam

2010-09-01T18:14:00.000-04:00

Life with an infant is cherishable everyday "chinna" comes up with something new, he finds something new in every detail. And his endless laughs and giggles keep me occupied. Well thats all the reason I have and for some reason I dint wanna keep that from blogging. Hopefully when Chinna starts walking he is not gonna give me anytime for any chores so I am utilizing all his nap times for the time being.

About the Kaaya Podi, my previous post, I gotta lotta mails have answered a few while I write to the rest of the mails too. Glad that you guys found it informative and useful. I will make sure that I post more such posts in the future.

Rasam is a comfort food, there are n number of ways to make Rasam and almost every family has their own way of preparing it. Lemon Rasam is a very flavorful and aromatic rasam. If had with brown rice make sure its a lil sour and hot.

Ingredients:

Lemon - 1 small sized
Water - 4-5 cups (depending on the sourness of the Lemon)
Turmeric Powder - 1/2 tsp
Chilly Powder - 1 tsp
Green Chilly - 1 no.
Salt to taste
Sugar a pinch (optional)

Tempering:

Sesame Oil - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves a few
Pearl Onion - 2 nos.
Red Chilly - 1 no.
Asafoetida a pinch
Garlic - 2 pods

Garnishing:

Coriander Leaves

Method:

1. Wash the Lemon, cut it remove the seeds and squeeze the juice including the pulp.
2. Throw in the Salt, Tumeric Powder, Chilly Powder and mix with Water. Slit the Green Chilly and slighly crush in Lemon Water.
3. Heat a pan pour Oil, when hot put the Mustard Seeds. When they pop add the Cumin Seeds, Curry Leaves, Red Chilly, Garlic, crushed Pearl Onion and Asafoetida.
4. When aromatic pour the prepared Lemon Water. When it boils check for sourness if very sour add a pinch of Sugar.
5. Garnish with Coriander Leaves.

Serve with: Hot rice and a dollop of Ghee.

Mother Luck's touch is just a click away, yeah I mean the giveaways taking place in the blogsphere. Check out the following to win.

Sig Siv's interesting blog for a $100 giveaway or to win a cookbook.

Also head to Kiran's blog to see an interesting giveaway.

Kaaya Podi (Postpartum Medicine) - A simple version

2010-08-29T15:57:00.001-04:00

Kaaya Podi is a wonderful medicine for lactating Mom's, this can be consumed immediately after giving birth or kept in the pantry to come in handy for indigestion problems . This has been in our family for ages, the actual recipe calls for 20 ingredients. Sometimes a quick and a simple version of the Kaaya Podi is made which just has a few ingredients. I will surely write up the actual version as soon as I get hold of all the ingredients.

Every ingredient has a special work to do, Dry Ginger brings about a good appetite and also aids in digestion and treats cold. Peppercorns help keep away from sore throat and cough, Palmyra keeps the body cool mainly from the heat Ginger produces. Kaaya Podi can be called as post delivery medicine.

Ingredients:

Sonthi - 1 1/2 inches (Dry Ginger)
Miriyalu - 2 tbsps (Peppercorn)
Thaati Bellam/Nalla Bellam - 1/2 cup * (Palmyra/Palm Sugar in English and Panam Kalkandu/Karupatti in Tamil)

How to make Kaaya Podi:

1. Heat a pan and dry roast the Dry Ginger. Dry Ginger will burn quickly so toast on low flame for a few mins remove when Ginger gets a slight black tint. Let it cool.
2. Use a stone pestle and mortar and stamp the Ginger a few times, it will crumble. Remove the veins of the Ginger and crush them until fine. If you dont have a stone pestle and mortar use a mixer and then seive to remove the veins from the Ginger.
3. In a mixer powder the Peppercorns and Palmyra separately** and mix all the ingredients together thoroughly well.

How to Consume:

1. Warm Water and mix one teaspoon of the mixture and drink.
2. Mix the mixture in a tablespoon of Ghee.
3. Mix with cooked Rice with some Sesame Oil or Ghee.
4. Instead of Palmyra substitute with Honey and eat.
5. I gulp a teaspoon of the powder as it is but be warned that they might get into the nostrils and you will end up in a coughing spree.

When to consume:

Post delivery once in the morning and once at night, as long as nursing or even longer.

Storage:

Let the mixture stand for 15 mins and then store in an airtight container.

Expiry:

It can be stored for years unless it becomes damp thats when fungus forms. When prepared and consumed within a month the flavor and aroma is exceptional.

* Both Dry Ginger and Peppercorns are hot so check for taste and you can add more Palmyra.
** Peppercorns and Palmyra can be made into a fine powder or ground coarsely, I like it coarsely done.

The casseroval in the above picture was sent to me by Sathya Shankar of Appetite Treats for winning her giveaway. Thanks a ton Sathya, the Casserole is simply kewl!!!

Jeelakarra Kudumulu

2010-08-24T21:04:00.000-04:00

Days pass by and I wonder how engaged from dawn to dusk my lil brat keeps me. Ultimately there's lil to no time to blog hop, whereas cooking happens at a fast pace but the entire saga of plating the dish, picturing, uploading and writing kinda doesnt happen. Today after almost humpty number of tries I finally caught hold of the dish to picture but I am not really happy about how it turned out. After all delibrations I put back the fact that I wasnt happy with picture and started writing.

Jeelakarra Kudumulu is our all time fave, I love this dish and usually we have it with Ghee, Banana and Sugar. Pretty commonly made as dinner. Kudumulu means oblong shape in Telugu, more dhal in the dish makes it tastier too. Coconut can be added to the dish before making the oblong shape and then steam cook it.

Ingredients:

To make a coarse Powder:

Raw Rice - 1 cup
Channa Dhal - 1/4 cup
Toor Dhal - 1/2 cup
Pepper Corn - 1 1/2 tbsp
Cumin Seeds - 1 tbsp

For Tempering:

Sesame Oil - 3 tbsps
Mustard Seeds - 1/4 tbsp
Channa Dhal - 1/2 tbsp
Curry Leaves a few
Onion - 1 medium sized chopped
Green Chilly - 2 nos.
Red Chilly - 1 no.
Water - 3 1/2 cups
Salt to taste

Method:

1. In a blender add Pepper Corns, Cumin Seeds, Channa Dhal and Toor Dhal make a coarse powder. Some of dhal (both) can remain whole. Set it aside and blend the Raw Rice and mix with the Dhal.

2. In a pan heat Oil, throw in the Mustard Seeds when they pop add the Channa Dhal and let it turn color then put in the chopped Onions, Green Chillies, Red Chilly and Curry Leaves, cook for a few mins or until the Onions become transparent.

3. Now measure and pour in the Water and let it boil then add the Rice & Dhal mixture adjust Salt and cook until Water is completely absorbed.

4. Let it cool, take large lemon sized balls and make oblong/oval shapes out of it and place them in a cooker plate (Idli Plate) or steamer plate and cook.

5. Let it cool and serve it warm.

Note:

1. If Idli Plates are used place them in a cooker with Water and cook until steam gushes out of the pressure cooker. Do not use weight while using pressure cooker.

2. While shaping the kudumulu, press them hard and make them firm or they will fall apart after steam cooked.

Serve with: Dollop of Ghee, Banana and Sugar

Red Currant Rasam

2010-08-09T19:19:00.001-04:00

Walking through the aisles shopping for fruits and veggies I was so much intrigued by the color of Red Currants, mindlessly I picked one basket of 1/2 pint of those lovely colored Currants and walked by. When I reached the end of the aisle I thought twice whether they would taste good or not, but I made up my mind convincing that they would taste as great as their color. Just had another 20 mins to shop so I picked up all I wanted and came home.

When I loaded the fruits and veggies into the refrigerator I was tempted again so I washed a wine full of those attractive Currants and had them but it was very sour, no body touched the currant. I wasnt into throw away 1/2 a pint of Red Currants then I thought why not make some dish out of it, hence this Red Currant Rasam. It was a super hit and I was asked to make it the next day and the next too. Red Currant Rasam made a hat-trick at our place, did I mention the color was awesome.

Ingredients:

Red Currant - 1 handful
Tomato - 1 small
Turmeric Powder - 1/2 tbsp
Chilly Powder - 1 tbsp
Green Chillies - 2 nos.
Asafoetida - 1/4 tsp
Water

For Tempering:

Red Chilly - 1
Red Pearl Onion - 2 nos.
Mustard Seeds - 1/4 tsp
Sesame Oil - 1/2 tbsp
Asafoetida - 1/4 tsp
Curry Leaves
Salt to Taste

Rasam Powder:

Coriander Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Pepper Corns - 1 1/2 tbsps
Garlic - 1 pod

Garnishing:

Coriander Leaves

Method:

1. Crush the Red Currants and Tomato thoroughly well. Slit the Green Chillies and crush them too.
2. Add Red Chilli Powder, Turmeric Powder, Asafoetida and Salt. Add 4-5 cups of Water to it mix well and set it aside.
3. In a skillet pour Sesame Oil, add Mustard Seeds when it splutters throw in the Red Chilly, Curry Leaves, Red Pearl Onions (crush them using your palm) and Asafoetida. When the Pearl Onion turns color pour the crushed Currants and Tomato mixture and cook until it boils.
4. Mean while crush Coriander Seeds, Cumin Seeds and Pepper Corns (I used a stone Motar and pestle) finally stamp the Garlic pod with the pestle and throw them in a bowl.
5. When the Rasam comes to a boil pour it on the crushed powder mix well and garnish with Coriander Leaves.

Serve with: Hot Rice and a dollop of Ghee.

Maa Laddu

2010-08-04T16:15:00.000-04:00

Thank you is just not sufficient for all the wishes that you guys have showered on us... Yeah the lil is doing good, just gives very lil time to blog and visit your spaces but I am doing my best to visit everywhere. But its gonna take a while before I return normally to all your places!!!

Maa Laddu, always reminds me of my grandmother (My Dad's Aunt, who is no more now) always keeps these laddu's ready and when ever we visited her she used to give us these. A very simple one yet it has high nutritional values, my Grandpa used to say that if little Buna Channa is consumed every day it would help aid in easy digestion and has lotsa protein and fiber. Due to the fiber content the carbohydrate in the gram is absorbed slowly and thus raising the blood sugar slowly, than the same amount of carbs was consumed from any other food source.

Ingredients:

Roasted Gram - 1 1/2 cups (Pottu Kadalai in Tamil, Buna Channa in Hindi)
Fresh Coconut - 3/4 cup grated
Sugar - 3/4 cup or accordingly
Cardamom Powder - 1/4 tsp
Milk - 1/2 cup or Butter/Ghee - 2 to 3 tbsps
Nuts (like Cashewnuts, Almonds etc dry roast and ground coarsely -- optional)

Yields: approximately 15 Laddu's.

Method:

1. Powder Roasted Gram and sift thoroughly. Mix powdered Sugar (the sugar that I used was fine so I dint powder it) and Cardamom Powder.
2. Grate the Coconut without the brown shells and roast it in a pan on medium flame until it turns brown. Let it cool down and run in the mixer without adding any Water or liquids.
3. Bring all the ingredients together and mix well, now add little Milk at a time and blend with your fingers and palms until the mixture takes form.
4. Roll small lemon sized balls and store in airtight containers.

Am sending these Maa Laddu's to Festive Food - Raksha Bandhan 2010

Jonna Muddalu/Chola Urandai

2010-08-02T15:56:00.000-04:00

I was MIA for a while, wanted to post a recipe and write to you guys before I took a break but somehow I became lazy and dint turn up here. Allz good with me thanks to all my concerned fella blogger friends who mailed and asked me about my absence. Now for the real reason why I went MIA was, we were "Blessed with a Baby Boy"... My lil brat is 3 months old now, we are doing good and I promise to come down to all your blogs and do the catching up but I might be a lil slow in doing that.

Now to the recipe Jonna Muddalu, a healthy and a very simple dish to make but do use the right ingredients and you will never stop making this over and over again... We (myself and my lil bro) grew up having this we simply love this dish... Sorghum has the cooling ability and has lots of proteins, minerals and vitamins (A, B and C). Its rich in Iron, Potasium, Sodium, Calcium and Phosphorous. Sorghum improves teeth and bone health, maintains the health of the heart, controls diabetes and arthritis.

Ingredients:

Jonna - 2 cups (Cholam in Tamil, Sorghum in English, Jowar in Hindi)
Water - 6 cups
Yogurt - 1/2 cup
Red Pearl Onion - 3/4 cup (I ran out of Pearl Onions, so used regular ones)
Chilly Powder - 2 tbsps
Coconut Oil - 2-3 tbsps
Salt to taste

Utensils Required:

Pressure Cooker
Wooden Masher/any masher

Method:

1. Wash and clean Sorghum until Water runs clear. Pressure cook Sorghum with Water and Yogurt (5 whistles).
2. Mash the cooked Sorghum with the masher, do not mash it too much. See to that Sorghum retains its shape.
3. Now throw in sliced Red Pearl Onion, Salt, Chilly Powder and Coconut Oil mix well with hands and make balls.

Serve with: Spinach/Kerai Masiyal

Note:

a. Use Red Pearl Onions and Coconut Oil they appreciate the taste of the dish.
b. Get dehusked Sorghum, they look like lil pearls. Husked Sorghum will not cook like the dehusked one so carefully choose Sorghum.

Dondakaya Vepudu

2010-03-06T10:43:00.001-05:00

Ivygourd's are a common or say a staple veggie at home I simply used to avoid this veggie while my brother was a big fan of it... Mom makes Ivygourd sabzi in different ways so I getta have them without really annoying her... But when I started working at Hyderabad this was the veggie served almost every other day, we used to complain and complain but no one heeded to our cribbing and finally that we just got used to the fact that it was gonna be there almost thrice a week and we better get used to it... Somehow I dont know why and how I liked this very much and knew the menu really well about when we got Tindoras and started loving them....

There are a variety of dishes that could be done using Tindoras like Vepudu, sabzi, pakoras, chutneys and happily I make them all but then its his turn he kept cribbing all the time and I dont know the proper reason why there isnt a single word of criticism or anything when I make this Vepudu, the bowl will be all empty and I am always asked to make more the next time... This is a typical Andhra style Vepudu which Naanamma makes very often... Lotsa peanuts but very tasty and a simple dish to relish...

Ingredients:

Dondakaya - 1 LB (Tindora/Ivy Gourd)
Turmeric Powder - 1/4 tsp
Salt to taste
Sesame Oil - 2 tbsps

Spice Powder:

Peanuts - 3 tbsps
Coriander Seeds - 1/4 tbsp
Cumin Seeds - 1/2 tbsp
Saunf - 1/2 tsp
Red Chillies - 2-3 nos.
Dry Coconut - 1-2 tsp (optional)

Tempering:

Sesame Oil - 1/2 tsp
Peanuts - 1-2 tbsps (roasted and dehusked)
Mustard Seeds - 1/4 tsp
Curry Leaves a few
Urad Dhal - 1 tbsp

This picture was taken a long time back but somehow dint getta post it. While the first one is taken today!!!

Method:

1. Wash, clean and dry the Tindora and slit them lengthwise, slit each half into two. Finally there will be 4 lengthwise slits of each Tindoras.
2. In a non stick pan fry Peanuts and let it cool and dehusk them. Then roast the remaining ingredients for the spice powder, cool and grind them to a coarse powder.
3. In a large non stick pan add 2 tbsps of Oil and fry the Tindora's with some Salt until raw smell disappears until it slightly changes color, it might take 20-25 mins approx.
4. Add the Turmeric Powder and toss it for a few mins and remove from flames and set aside.
5. In the same pan now do the tempering and add the Tindoras and the spice powder mix them thoroughly well. Adjust Salt and serve hot.

Serve with: Rice or Dosa

Almond Kheer / Badam Kheer (Paal)

2010-03-04T10:09:00.000-05:00

Have you ever been complained about for not eating properly??? Oh thats very common isnt it!!! Calm evening sitting by yourself and watching "King of Queens" and laughing at Doug's clumsy actions and aftermath, suddenly Krish came from work desk complaining that I dont drink sufficient Milk and ladies need a lotta calcium and blah blah!!! He continued - Almonds are good source Vitamin E and rich in dietary fibre... When I heard Almonds my mind wandered off to childhood days while he was still talking about the goods of Almonds, at Ammamma's place Almond/Badam will be picked and laid to dry, when dry the outer shell is cracked open to get the edible nut. We as kids would be so intrigued about the fruit and would ask Ammamma:

We: "When can we eat them?"
Amma: "Kanna, it has to dry, so wait till tomorrow!" cos she know kids could wait only until tomorrow.
We: "Okay Ammamma!!!"

We would run away and play but within the same afternoon we would go back to her a hundred times asking her if the Badam's are dry. After a while there is no putting us back, so she sits with us in the evening to break the shells, the wet shell would neither yield nor would we. Finally breaking open we would eat half of them even before they reach the plate. Laughingly Amma would break and give each of us our fair share. But there will be hardly anything left to take into her kitchen.

Suddenly my hands were thrusted with Almonds only then I realized Krish was still hanging on to his arguement. I gave him a blank look and took them and munched on a few, slowly with so much memories from childhood I went to the kitchen to make Almond Kheer/Badam Kheer/Badam Milk/ Badam Paal or what ever its called as.

Ingredients:

Unsalted Almonds - 1/2 cup
Milk - 3 cups
Saffron - few strands
Sugar - 5 tbsps
Cardamom - 1-2 nos.
Nutmeg - some
Water

Garnishing:

Almond Slivers

Method:

1. Heat Water in a microwave or a kettle and soak the Almonds for 15-20 mins. Use your thumb and press the Almonds to remove off the peels.
2. In a blender or mixer make a fine or coarse (your choice) paste of Almonds with some Milk.
3. Heat the remaining Milk in a heavy bottom pan, when Milk boils pour the ground paste and stir well.
4. Now add the Sugar and Saffrons and cook until the kheer turns thick, when its not as liquidy as Milk but still pourable remove from flame.
5. Remove the Cardamom pods and powder the seeds, add it to the kheer. Using a grater grate the Nutmeg and mix well while Hot.
6. Pour in individual cups or bowl garnish with Almond Slivers and serve kheer cool or warm.

Take another look at the Badam Kheer - served with love.

I am sending Almond Kheer to

Divya's Sunday Snacks and

Notyet100's Holi Event

Ragi Dosa & Peanut Chutney

2010-03-02T09:23:00.001-05:00

Ragi Dosa is a staple dinner back home and have been following it ever since marriage too... When my in-laws were with us last summer, I used to make this for them atleast twice or thrice a week, I dont use Oil for the Dosa and hence my father in law liked it very much. A couple os months back when I speaking to my Father in law and I, like always, asked him what was cookig for dinner he said your Ragi Dosa and smiled. My Mother in law admitted that she makes Dosa like how I make these days, it reminded me of my initial days of marriage when I was at my in-laws. One morning I was asked to make Dosa for my Father in law, I made the clumsiest dosa one could ever make it was so thick and my God how did I ever make such bad dosa I still wonder - the fact is one has to get used to the kitchen and the utensils otherwise they just dont heed to you.

Ragi Dosa was on top of my mind for long but then never bothered to post one so long and when I came across the "Basic Cooking Event" I thought why not Ragi Dosa. Okay now to the "ABC's of making crispy Ragi Dosa". Yeah you heard it right the "ABC's" ;)

Ingredients:

Ragi Flour - 2 1/2 cups
Urad Dhal - 1 cup (whole or broken / dehusked or with husk) *
Water
Salt to taste
* I use broken Urad Dhal with husk.

Method:

A. Making the Dosa Batter:
Wash and soak the Urad Dhal in Water for 5-6 hrs, I soak it overnight. The next morning wash off the husks they come off easily. A few might stay back, in a couple of changes of Water some more husks will run away. You can also hand pick the husks they will come off easily. To avoid all these burden you can use the dehusken Urad Dhal, but husked has more starch and the batter ferments really well. Not in a grinder or mixer paste the Urad Dhal with some Water, until soft and fluffy.

B. Fermenting the Dosa Batter:
Now remove the ground paste into a deep bowl. Adding Ragi flour directly to the Urad Dhal paste will cause lumps formation, to avoid it mix the Ragi Flour and Salt in Water and then pour it into the Dhal paste and give it a good stir until well blended. Then cover the bowl with a plate and let it ferment. Fermentation process is very easy in tropical climate, otherwise there are few tips for easy fermenting:
i. If you have auto pilot in your cooking range (usually old stoves have auto pilot) put the covered bowl in your cooking range it will ferment in about 10-12 hours.
ii. You can turn on your Oven for few mins or keep it on the lowest temp say 110 F and put the bowl in there for a few hours check in btw, dont forget your oven mitts.
The batter will double in size and you will have your fermented batter ready for Dosa making, transfer to a airtight, atleast I do it, container and put it in the refrigerator until used.

C. Making Dosa:
Remove the Dosa batter from the refrigerator 5-10 mins before making dosa, give it a good stir for a min. Place a non stick tava (clean the Tava with a few drops of Oil) or any tava that you are using, keep the flames on high, a drop of Water must sizzle off, ladle the batter on the tava reduce the flames and stir with the ladle until the batter is thin. Cover the tava with a lid and let it cook in the steam. When there is too much Water on the lid just remove the lid off and drain the water on a tissue, you may let a few drops fall on the dosa so they cook well. Replace the lid and cook until the Dosa slightly raises from the pan. Now Remove the Dosa from the Tava. Repeat this for making other Dosa, clean the Tava with a few drops of Oil before making more Dosas. You will make crispy Ragi Dosas.

Serve with: Chutney or Sambar

Peanut Chutney:

Ingredients:

Peanuts - 1 cup
Red Onion - 1 small or half of an large one
Cumin Seeds - 1/2 tbsp
Red Chillies - 3 nos.
Green Chilly - 1 nos.
Garlic - 1 large clove
Tamarind - a small marble size
Peanut Oil - 1 tbsp

Tempering:

Peanut Oil - 1 tsp
Mustard Seeds - 1/4 tsp
Curry Leaves - a few
Asafoetida a dash

Method:

1. Dry roast the Peanuts in a pan stirring all the time until aromatic. Allow it to cool and dehusk the Peanuts when cool.
2. Heat 1/2 tbsp of Peanut Oil in a pan and roast the Cumin Seeds, Red Chillies and Green Chilly. Remove and let it cool.
3. Now add the remaining 1/2 tbsp of Oil and fry the sliced Onion and Garlic until transparent. Set aside and let it cool.
4. Grind all the ingredients with some Water, Salt and Tamarind until fine.
5. Do the tempering and add it to the Chutney and adjust Salt if needed.

Serve with: Dosa or Idli

Am sending my

Ragi Dosa to Mahimaa's - Cooking Basic Event and Shama's - Family Favorite Event

Ragi Dosa and Peanut Chutney to Pari's - Combo Event

Kobbari Ladoo/Coconut Laddoo

2010-02-27T10:43:00.000-05:00

Festivity means we would love to be at our Ammamma's, she makes delicious and yummy treats for us... Kobbari laddoo's are one of her best we love to have then warm and fresh from the stove... The traditional way of making these laddoos require a lot of time but now that every traditional dish has a short cut ;D The original recipe that my Grandma made used Goats Milk, freshly grated dried Coconut and Jaggery.

Now that today is 27th Feb, it has lotsa significance, My Dad's Bday and 3rd Blog Anniversary, it so happened that I wrote my first post 3 years back on this same day, but with little intentions of making this a food blog, later I moved all the non food related posts to my other blog ultimatley making this a full and full foodie blog. Unlike other bloggers, I havent made many posts just crossed my 100th post few weeks back. I always feel I have to do so much and while I am held up in other things I am not doing justice here.

Primarily, it wouldnt have been possible to come 3 years in this culinary journey without the support and encouragement of you gals, I used to disappear often while your words and concerns made me come back, wish to continue blogging giving you all more recipes from home ;D. Meanwhile enjoy these Kobbari Laddos and small treat for all of you.

I would like to pass it on to all my fellow blogger, please do accept this "Thank you" from MemoryArchieved.

Ingredients:

Half and Half - 2 cups (Whole Milk)
Milk Powder - 3 cups
Sugar - 1/4 cups
Desiccated Coconut - 2 1/4 cups + some for dusting
Cardamom - 2 pods
Nutmeg - a dash (scrapped)
Rasins - 2 tbsps
Cashewnuts - 1 tbsps
Ghee - 2 tsps + 1 tsp for rolling

Garnishing:

Saffron Strands - a few
Pistachio - a few

Method:

1. Heat a heavy bottom pan add the Half & Half (whole milk)when it starts boiling add Milk Powder and Sugar mix well to avoid lumps.
2. Keep stirring the mixture all the while keeping the flame on low to medium until the mixture reduces to half.
3. Meanwhile remove the Cardamom pods and make a fine powder. Heat 2 tsps of Ghee and fry the Raisins and Cashewnut and set aside.
4. Now add the Cardamom Powder and the Nutmeg Powder and mix well, throw in the Coconut and mix well until it forms a ball. Do not cook on high flames or over cook, else the Coconut will give up Oil.
5. Remove from heat and let it cool for 5 mins or until the dough is handleable. Pinch small lemon sized balls and push a Raisin or Cashewnut to the center and roll them into balls. If they stick to your hands apply Ghee before rolling them.
6. Spread some Coconut in a plate and roll over the balls so the Coconut spreads evenly over the balls. Garnish with Saffrons and Pistachios. Once cool store them for upto 10 days.

You can also check my Coconut Diyas

I am sending the Kobbari Laddoo's to

Divya's Sunday Snacks and
Notyet100's Holi Event

Peanut Chikki

2010-02-24T11:11:00.000-05:00

No reason to make sweets and when it comes to Chikkis (Peanut Burfi/Kadalai Burfi) well all one needs is some time and patience. Today dawned so well on me, I had all the patience and heart to make some nice Chikkis and eat them up even before I could get some decent pics... Well thats how much I could control myself, the first time I made chikkis I dint care to mix the Sugar well while caramalizing and they turned dark and a lil burnt after that I learnt the trick of stirring the Sugar continuously and also did know to balance Sugar and Peanuts ratio. Ever since then, its make chikkis and finish 'em off immediately ;)... There are two ways of making Chikkis one with Sugar - the easy way and the other with Jaggery the time consuming way. Shall post Chikkis with Jaggery soon, until then have fun relishing this.

Ingredients:

Peanuts - 1 1/2 cups
Sugar - 1 1/4 cups
Cardamom Pods- a few - finely powdered
Nutmeg - a dash
Salt - a pinch
Desicatted Coconut - 2 tbsps (You can also mix colors -- optional)

Method:

1. Dry roast the Peanuts, let it cool down, dehusk them and make a coarse powder. I always ensure that some Peanuts stay whole, if you wanna make them all powder well go ahead they come out well too.
2. In heavy bottomed pan heat the Sugar on low to medium flame keep stirring all the time until the Sugar is melted completely and caramalized. If stirred continuously the Sugar will not burn and give a bitter taste and the color is also not very dark.
3. Throw in Salt, Cardamom and Nutmeg mix well, keeping the flame on low, add the ground Peanuts combine well and immediately remove from flame.
4. Pour the mixture on to a greased plate/tray or parchment paper. Sprinkle the Coconut, roll it flat using a rolling pin. Thickness of the Chikkis purely depend on your rolling.
5. With a pizza cutter or knief cut the flattened Peanut bar into desired shape while warm. You can also draw lines while warm and then break them up when cool.

Am sending my Peanut Chikki to
Asankhana's Holi Event and Divya's Healthy Snack Event

Rava Khitchadi

2010-02-21T21:15:00.001-05:00

Yet another morning, lazyily dragging out of the bed I refreshed myself and walked into the kitchen with ultimately no clues of what to make for breakfast just 20 more mins and there should be breakfast on table, you know what I mean there are days when you have nothing on mind yet duty calls us and the empty table during breakfast makes you guilty. Bread and sausages have saved many days but today was not that, oh its Sunday and yet 20 mins for breakfast oh ho no excuses with respect to breakfast though, if time lapses there is just no explanation or reason to make him eat. Opening the refridgerator my eyes caught the Cashews sitting there, okay why not Upma, but the Carrots were peeking out of the crisper and I wanted to become their saviour so why not Khitchadi its just gonna take 15-20 mins. I did totally forget that Khitchadi's are his fav and yet again I made his day ;) well then why not post it was the next thing on mind...

Ingredients:

Cream of Wheat - 2 cups (Sooji/Rava/Bombay Rava)
Ghee - 1 tbsp
Sesame Oil - 2-3 tbsps
Mustard Seeds - 1/2 tsp
Cinnamon - 1/2 inch
Cardamom - 2 nos.
Cloves - 2 nos.
Bay Leaves - few
Curry Leaves - few
Cashewnuts - 2 tbsps
Red Onion - 1 medium finely chopped
Ginger - 1 inch minced or finely chopped
Green Chillies - 3 nos. slit lengthwise
Tomato - 1 large finely chopped
Turmeric Powder - 1/4 tsp
Fennel Seeds - 3/4 tbsp freshly ground
Carrot - 2 chopped
Peas - 1/2 cup (& any other veggie of your choice like Beans etc)
Water - 5 1/4 cups
Salt to taste

Garnishing:

Coriander Leaves - a generous amount

Method:

1. In a non stick pan heat the Ghee and roast the Rava until slight brown or until aroma emanates. Set aside to cool.
2. In a deep pan or kadai heat Oil and thrown in the Mustard Seeds to splutter. Then add the Cinnamon, Cloves, Cardamom and Bay Leaves when they turn color add the Cashewnuts and Curry Leaves.
3. When the Cashews are slight brown add the Onions, Green Chillies and Ginger. Once the Onions become pink drop the chopped Tomatoes and let it cook or until it becomes mushy, keep stirring.
4. Now add the Veggies (Carrot and Beans first, let it cook for a few mins and then add the Peas) when you sense the aroma of Carrots add the powdered Fennel Seeds and Turmeric Powder and cook for a min or two.
5. Then pour the Water and adjust Salt, bring it to a rolling boil. Simmer and start adding the Sooji/Rava slowly while stirring all the time not letting any lumps to form.
6. Cover and cook until all the Water is absorbed. Garnish with Coriander Leaves.

Serve with: Chutney

Am sending this to
Mahimaa's Cooking Basics Event and Shama's Family's Favourite Food Event.

Its accompanied by my Ulavalu Chutney I missed to send it to Shama's Family's Favourite Food Event.

Ulavalu Chutney/Kollu Paruppu Chutney

2010-02-18T13:18:00.000-05:00

One day of food outside oh thats common, two thats okie too, third and the fourth oh thats definitely bad... I said, this is not India to get Indian food; Krish looked at me and smiled and answered "You are becoming crazy about Indian food these days". Ofcourse I dont deny the fact, I fall back on Indian food and most importantly all my supplies are vanishing ;). I am always elated and my happiness finds no bound when I see my Orange topped pantry bottles beg me to fill them back!!! "There will be my favorite for lunch" is all I replied. My fav, oh its mostly healthy other than the sweets that I munch he he he!!!

Ulavalu in Telugu, Kollu in Tamil, Kulthi in Hindi and Horse Gram in English; its a very proteinious and a fibre rich dhal. My Naanamma says that horses are fed Ulavalu so they dont put on fat, which helps then be the fastest animal. So true to every word, it reduces cholestrol and any excretion realted problems too. Horse Gram chutney is very easy to make a flavorful and ofcourse tasty too.

As told I made the chutney, Krish came home for lunch and I had a platter full of Annam Muddalu with Ulavalu Chutney there was nothing left and infact we had more food than usual...

Ingredients:

Horse Gram - 3/4 cup
Pearl Onions - 1 cup
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1 1/2 tbsp
Coriander Seeds - 1 tbsp
Red Chillies - 5 nos.
Curry Leaves a few
Sesame Oil - 1 tbsp
Salt to taste
Water as needed

Method:

1. Wash and soak Horse Gram for an hour, pressure cook the dhal with 2 cups of Water until soft and mushy. There will be very little Water left after cooking, just retain the Water.
2. In a pan heat Oil, Mustard Seeds, Curry Leaves; when the Mustard Seeds splutter add the Cumin Seeds and Coriander Seeds.
3. When they turn brown add the sliced Pearl Onions and cook until golden brown.
4. Let it cool and paste it with the Horse Gram and Salt. If the blender refuses to move add the retained Water from the cooked dhal.
5. Do not make it watery, keep it thick and coarse if you like.

Serve with: Steaming Rice and Ghee, mix well with Chutney and make Muddalu or balls.

Menthi Kura Aaku Pappu/Fenugreek Leaves in Dhal

2010-02-12T13:53:00.001-05:00

My lil brother goes ga ga about dhal cooked with spinach, be it any kind, Mom makes Menthi Kura Aaku Pappu often atleast for him, he never complains even if served with this dhal 3 times a day. Ever since he started cooking by himself he has inherited all of Mom's receipes. When he was with me last year, during his fall vacation, I took all advantage of letting him cook and I just had to sit back and relish all those wonderful delicacies he had made; he's absolutely a wonderful cook I totally admit... I know it was so mean of me but that was not the end I let him clean and organize my kitchen, phew what a sister am I??? Wait wait, and thats how I learnt my Mom's Menthi Kura Aaku pappu recipes from him, see all for good and good for all (his dialogue he he he). I made this dhal today and we licked our plates clean and had just nothing left after lunch time, credit goes to him and only him.

Ingredients:

Thuvar Dhal - 1 cup
Fenugreek Leaves/Menthi Kura Aaku - 1/2 bunch (2 cups)
Red Onion - 1 small
Garlic Cloves - 3 nos.
Green Chillies - 5 nos.
Tomato - 1 medium
Tamarind - small lime size (if the tomato is not sour then increase the size)
Turmeric Powder - 1/2 tbsp
Red Chilly Powder - 1/2 tsp (optional)
Asafoetida - a dash
Sesame Oil - 1 tbsp
Water as needed
Sea Salt to taste

For Tempering:

Sesame Oil - 1 tbsp
Garlic Cloves - 2 nos. (crushed)
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Cumin Seeds - 1 tsp
Curry Leaves - few
Asafoetida - a dash
Red Chillies - 2 nos. (broken)

Garnishing:

Coriander Leaves

Method:

1. Wash Thuvar Dhal, pick Fenugreek Leaves and wash them a couple of times. Peel and slice Onions, chop the Tomatoes, slit Green Chillies lengthwise and extract Tamarind Juice.
2. In a presuure cooker heat Oil add the Onion, Garlic and Green Chillies cook for 2 mins, then drop the Tomatoes and mix them well.
3. Add the washed Thuvar Dhal, Asafoetida and Red Chilly Powder (optional) cook for a min or two. Pour 3 cups of Water and the Tamarind Extract then goes the Fenugreek Leaves close the presure cooker and cook until the Dhal is done or upto 4-5 whistles.
4. After the presure is released open the cooker adjust Salt use a wooden masher and mix the dhal well, then do the tempering.
5. Garnish with Coriander Leaves.

Serve with: Steaming Rice and Ghee or Roti

Am sending this to Yasmeen's - Bitter Better Health

Guddu Koora/Muttai Kurma/Egg Kurma

2010-02-09T16:07:00.000-05:00

No specific reason why I decided to have Egg Kurma for the menu but when I started there were other things on mind suddenly I recollected there had been more Egg on the menu these days and the same taste would really change the need for more Eggs anymore and then my choice of ingredients changed and finally here this delicious and aromatic Kurma.

Ingredients:

Eggs - 6-7 nos.
Red Onion - 1 large
Tomatoes - 3 large
Ginger - 1 1/2 inches
Garlic - 7-8 cloves
Green Chillies - 4 nos.
Coconut - 2-3 inch long piece
Sesame Oil - 2 tbsps
Mustard Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Bay Leaf - 2
Water as needed
Salt to taste

Spices:

Fennel Seeds - 2 tbsps
Poppy Seeds - 2 tsps
Red Chilly Powder - 1 tbsp
Turmeric Powder - 1/2 tbsp
Coriander Powder - 3 tbsps
Garam Masala - 1 tsp
Pepper Corns - 2 tbsps (freshly ground)

Garnishing:

Coriander Leaves finely chopped

Method:

1. Finely chop Onion, slice Tomatoes. Scrape the back of the Coconut piece and cut into small pieces and grind it thoroughly well with some 1/4 cup - 1/2 cup of Water.
2. Peel Garlic and Ginger. Paste Garlic, Ginger, Green Chillies and 2 tbsps of chopped Onion with some Water if needed.
3. Powder 2 tbsps of Fennel Seeds and Poppy Seeds (dry ground using a hand motar).
4. Heat Oil, throw in the Mustard Seeds, 1/2 tsp Fennel Seeds and Bay Leaves. When Mustard Seeds splutter add the chopped Onions and cook until golden brown on low flame.
5. Now add the Ginger-Garlic paste (step 2) and cook on medium flame until the raw smell disappears and Oil oozes out.
6. Next goes the Fennel & Poppy Powder, Red Chilly Powder, Coriander Powder and Garam Masala and cook for few mins. Add the chopped Tomatoes, Red Chilly Powder and Salt cook until they become tender and mushy. Throw the Turmeric Powder in it.
7. After its cooked add 4 cups of Water and Salt bring it to a boil, then break the Eggs and let it cook by increasing the flame.
8. In about 10-15 mins the Eggs will be cooked, pour the blended Coconut Milk (straining is optional) and ground Pepper Corns simmer and cook for 5 mins. Garnish with Coriander Leaves and serve hot.

Serve with: Hot Rice or Dosa

I am sending my Egg Kurma to

Siri's - JFI Fennel

Menthi Sankati / Venthaya Kali / Fenugreek & Rice Balls

2010-02-07T14:23:00.004-05:00

Winters are depressing, while Mother Nature laughs at us with loads of snow and chilly wind gusts, requiring every single soul to pack each and every part of the body; letting nothing exposed, turning a beautiful girl into a pile of yarn and fleece. Among all these there is a thing that keeps one warm and wanting winters to come - yeah the NFL and of all the Superbowl... Pretty much nearing the end of the NFL season, what I realized was; one - the patriots were nowhere close and two - to ease the tension we had munched on loads of crap!!! Both are painful, and the loads of crap naturally does one thing increase the BMI and ultimately eat well to be well...

mmm, so I thought why not start with breakfast which reminded me of the recipe that my MIL taught me... She knows that I always fall back on Fenugreek to keep my body cool and hence she made Menthi Sankati - in Telugu; for breakfast while she was visiting us... I asked her how could one take so much sweet in the morning, she smiled and said "well you have cereals, muffins, pancakes etc which is just nothing but sweet in the morning while Menthi Sankati is healthy, try it once and if you dont like then let go of it". That sounded so agreeable, but things changed I simply liked it, now to the recipe...

Ingredients:

Par Boiled Rice - 1 cup (Idly Rice)
Fenugreek Seeds - 1/8 cup
Sugarcane - 3/4 cup
Sesame Oil - 3 tbsps
Water as required

Method:

1. Wash and soak Rice nd Fenugreek Seeds Separately in enough Water for about 3-4 hrs or overnight.
2. Grind the Fenugreek Seeds with some Water, then add Rice and make a fine paste. If you have added more Water to the dough dont worry the cooking definitely needs more Water.
3. Take 2 cups of Water and heat it with Sugarcane once dissolved let it cool and filter removing the sediments off.
4. In a deep non stick pan heat 2 tbsps of Oil and pour the Rice dough and keep stirring it with an wooden spatula not letting any lumps to form, keep the flame on low or medium.

5. In about 2 mins the dough will start to thicken add the Sugarcane Water + 1 1/2 cups of Water little by little, while stirring all the time.
6. Now put down the flame and you can rest your arms, but ensure no lumps are formed.
7. In about 10-15 mins the dough will leave the corners of the vessel and form a ball, do not stop stirring continue until you are able to turn the ball upside down it might take another 15-20 mins, cook on low flame.
8. Once the entire ball becomes glossy add the remaining 1 tbsp of Oil and mix well and remove from flame.
9. When warm make them into desired shapes like balls or you can have it like halwa (Indian Sweet).

Serve with: Sesame Oil & Sugarcane

P.S.:

1. Since 1/8 cup of Fenugreek Seeds are used the kali/sankati will give a slight Fenugreek taste and smell. But it helps a great deal in reducing the body heat.
2. Cooking in a mud vessel will enhance the flavor and aroma.

I am sending my Menthi Sankati to:

Silpa's APS - Rice Event

SE's Cooking With Seeds

Mamidikaya Pappu - Mango in Dhal

2010-02-04T19:01:00.000-05:00

Mango season, yeah its still winter out in the north eastern parts of the US and we still getta reap the benefits of summer (never did I say the climate)... Back at home summer means Mangoes, Sugarcane Juice, Palmyra Fruit aka Nungu, Tender Coconut and lots more, every season has its significance and specialities to cater, here irrespective of the season we get certain fruits (dont mind the taste, specially the Tender Coconut; phew).. Are we here to praise the technological development or to blame the global warming that we might be causing indirectly??? Its definitely upto individuals and individualist perspectives (I know ppl, who are managers or directors or who even hold high positions, who dont belive in global warming)...

I am not here to start another debate as I know certainly perspectives hurt when you dont trust or believe in it... Well, when I came home from grocery shopping, I realized I had somehow convinced myself and Kris and bagged those nice large Raw Mangoes from the stores. Two days went by and still they sat on the straw basket untouched but today my mind went back to them over and over again, so finally I said whatever I making "Mamidikaya", Kris likes it but then he really had some other things in mind, whatever I am the chef and I getta do what I want, being said that I went into my kingdom ;)...

Do I grate or cut them??? What dish to make was the next question, then something flashed in my mind - "Mango Season", mmm yeah I meant the book written by Amulya Malladi; nice book a casual family knit story... She has some simple Mango recipes, yet those are nothing for an expert cook but you can relish the wonderful story and the way she takes us thru the streets of Hyderabad, I enjoyed the read... I still remember something from that book -- Grandpa says -- "Mangoes dont go well with Tomatoes, they are never cooked together"; I just wanna experiment that part sometime... I thought, havent ever posted a simple dhal recipe so far why not "Mamidikaya Pappu", a common dish made during early summer at home; love the smell of Mangoes when cooked in Tamarind Extract...

Ingredients:

Thuvar Dhal - 1 cup
Raw Mango - 1 small size
Red Onion - 1 medium
Green Chillies - 5-6 nos.
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Tamarind - small lime size
Cumin Seeds - 1/2 tsp
Asafoetida - a pinch
Sesame Oil - 1 tbsp
Salt to taste
Water as needed

For Tempering:

Sesame Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Red Chillies - 2 nos.
Urad Dhal - 1 tbsp
Moong Dhal - 1 tbsp
Asafoetida - a pinch
Curry Leaves - a few

For Garnishing:

Coriander Leaves - a few twigs

Method:

1. Cook Thuvar Dhal with enough Water, Turmeric Powder, Cumin Seeds and Asafoetida.
2. Scrape the skin of the Mango and cut them into small uniform cubes. Or could go ahead not scrape the skin and cut the Mango into small pieces.
3. Heat Oil, add chopped Onions, chopped Green Chillies and cook until Onions become transparent.
4. Add the Tamarind Extract and sliced Mango and cook until the Mango pieces become soft.
5. Now add the cooked Dhal and add Chilli Powder (if needed), adjust Salt.
6. Temper with tempering ingredients and garnish with Coriander Leaves.

Serve with: Hot Rice

P.S.: If the Mango tastes sweet, adjust with a little extra Tamarind Extract, Salt and G.Chillies.

Era Melaku / Prawn Curry (Dry)

2010-02-02T13:13:00.005-05:00

I was blamed for not even attempting to making any Non Veg dishes, so today I decided I was gonna make a dish with chettinad influence, pre-cooking prepations being done I was telling Mom about Era Melaku she said "Kanna, today is Sankatahara Chathurthi, (Ganesh Worship - performed on the fourth day of They pirai of every month) do you still wanna make it?". I told her that this was long due and if I dont make it even today I will be blamed for ever. She smiled and said okay this time, but see to that you dont make it again on such occassions, agreed happily.

Still, I literally felt guilty when I started making but then when Kris comes home I dint wanna disappoint him by not making it. You can also try this as a Vegetarian dish using boiled Baby Potatoes, they turn out really great; all I felt after making this dish was I dont have a facility to share the aroma of this dish, sooner or later technology will improve where we will getta share the aroma too, hoping sincerely...

Ingredients:

Red Onion - 1 large sized
Tomatoes - 2 medium sized
Ginger - 2 inches
Garlic - 10-12 cloves
Curry Leaves - a few
Sesame Oil - 2 tbsps
Salt to Taste
Water as needed
Prawns - 15-20 large washed & cleaned or Boiled Baby Potatoes.

Spice Powder:

Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 2-3 tbsps

To grind:

Saunf - 1 tbsp
Pepper Corns - 3-4 tbsps

Garnishing:

Coriander Leaves

Method:

1. Slice Red Onions and Tomatoes. Paste Ginger and Garlic with some Water. Make a coarse Powder of ingredients under "To Grind".
2. Heat Oil add the Red Onions when hot cook until golden brown. Pour the Ginger-Garlic Paste and cook until the smell disappears and Oil oozes out.
3. Throw in the Tomatoes and Curry Leaves cook until Tomatoes are mushy, then goes the spice powders - Chilli Powder, Coriander Powder and Turmeric Powder cook until smell disappears; add a little Water if needed.
4. Now add the Coarse Powder, Salt and cook for 2 mins, then the Prawns goes in; cook until they turn pink. You can make it very dry by cooking for a few more mins or make it semi-dry by adding a lil Water.
5. Garnish with Coriander Leaves and serve hot.

Serve with: Pulav, Rice or Bread

Note:

1. Same amount of Onion and Tomatoes.
2. Saunf :: Pepper Corns ratio 1::4.
3. Use more Corainder Powder to get a dry dish.

Tomatar ka Kut

2010-01-27T20:54:00.001-05:00

I did laugh after hearing the name of the dish 'Tomatar ka Kut', yeah I heard it while I was at Hyderabad my neighbor Aunty invited me for dinner one night, when I asked her whats for dinner she said 'Tomatar ka Kut'... I really couldnt laugh right in front of her so I just smiled and excused myself asking time to refresh. So I took probably 15 mins and went for dinner... Oh my the dinner was great she had Roti's with Machi curry, rice with 'Tomatar ka Kut', rasam and veggies... Everything was delicious... Then obviously I asked her for the recipe, I just made some changes like any other time...

Ingredients

Red Onion - 1 large finely chopped
Tomatoes - 5 medium nos.
Garlic - 10 cloves crushed
Curry Leaves - chopped
Tamarind - small lemon size
Coconut - 1/2 cup
Sesame Oil - 2-3 tbsps
Egg - 6 nos. Extra Large
Sea Salt to taste
Water

Spices:

Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Cumin Powder - 1/2 tbsp
Coriander Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tbsp
Red Chillies - a few broken (optional)

To Garnish:

Coriander Leaves

Method:

1. Wash, boil and peel the Eggs and slice them in halves.
2. Boil water and drop the Tomatoes, when the skin cracks let it cool and carefully peel the skins and pond it to a thick liquid.
3. Make thick Tamarind pulp and strain the skin and seeds.
4. Blend the Coconut with Water and make a thick milk, straining off the Coconut.
5. Heat Oil and throw the Mustard Seeds, when they pop add the Onions and cook until golden brown. Now goes the Curry Leaves, crushed Garlic, Cumin Seeds and Red Chillies (if you are using) saute until Cumin turns brown.
6. Add the blended Tomatoes and cook for 5 mins until the raw smell disappears. Now throw in the rest of the spices. After a few mins pour the Tamarind Pulp and cook.
7. When the spices are all done pour the Coconut Milk and simmer for 5 mins, the thickness of the gravy can be controlled now, add some Water if you need it a lil watery or cook until all the Water is thickened.
8. Adjust Salt and garnish with Coriander Leaves and add the boiled Eggs.

Serve with: Rice or Roti

P.S.: To get a nice red color you can avoid Whole Red Chillies and add Chilli Powder.

Paruppu (Thuvar) Urandai Kulambhu

2010-01-22T14:25:00.002-05:00

Apologies, Apologies and Apologies... You all know why, but am really sorry for just disappearing into thin air... Just that my inlaws had visited us here, then a brief trip to India and after that I kept travelling and work kept me busy, couldnt come back to blogging... But again thank you guys so much for stopping by here, mailing me and checking on with me in Orkut, it really meant and means a lot!!! Suddenly I realized I had been long away from blogging now that couldnt keep myself away anymore ha ha ha!!!

About Paruppu Urandai Kulambhu we all have made or had this at one point of time for sure... This time when I was back home at India happened to visit my Mom's friend place, not to mention she is an amazing cook... While talking she asked me what I really wished to have I had a big array of things lol!!! Then Aunty mentioned about Paruppu Urandai Kulambhu, she promised she would make it along with me and also teach a few more of her traditional recipes... Know what happiness found no bounds or limits... In just 35-40 mins she was done with lunch and I was wondering how and what had happened all the time, she was like a dynamite, walking all around in her kitchen she kept us engaged talking all the while and at the same time lunch was ready boom!!! This is totally her recipe and I would definitely make this my Mom's way and post it shortly...

Ingredients:

For the Paruppu Urandai:

Thuvar Dhal - 1 cup
Small or Pearl Onions - 1/2 cup
Coriander Leaves - few Stalks

To Paste:

Red Chillies - 6 nos.
Saunf - 1/2 tsp
Cumin Seeds - 1/2 tsp
Sea Salt to Taste
Curry Leaves - a few

For the Kulambhu:

Pearl or Small Onions - 1 1/2 cup
Tomato - 2 nos.
Tamarind - medium lemon size
Sea Salt to Taste

To Paste:

Dry Roast the below and paste them.

Red Chillies - 6 nos.
Curry Leaves - a few
Poppy Seeds - 1/2 tsp
Saunf - 1/2 tsp
Coriander Seeds - 1 tsp
Rice - fist full (I used Idly Rice)
Coconut - 2 tbsps
Sea Salt to Taste

For Seasoning:

Oil - 2 tbsps
Saunf - 1/4 tsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Urad Dhal - 1 tsp
Curry Leaves - a few

Garnishing:

Coriander Leaves
Curry Leaves

Method:

1. Soak Thuvar Dhal for few hours, grind the ingredients finely under to paste in Paruppu Urandai and add the soaked Dhal make a coarse paste without adding any water. Just sprinkle a few drops if needed.
2. Thinly slice the Pearl Onions and Coriander Leaves and mix with the ground Dhal. Make small lemon sized balls and steam cook in a pressure Cooker for 10-15 mins.
3. Meanwhile, roast the ingredients except Salt under to paste in Kulambhu and make a paste.
4. Heat Oil throw in the seasonings and add the Pearl Onions, when golden brown just the same old funda the Tomatoes goes in.
5. When it becomes juicy add the Tamarind extract and the ground paste cook for a few mins along with Water, break couple of Paruppu Urandais while adding the rest and cook for a few more mins.
6. Garnish with Corriander Leaves and Curry Leaves. Check for Salt.

Serve with: Rice or Dosa

Chicken Vindaloo

2009-06-18T14:16:00.000-04:00

Okay okay now, Thursday’s were never my laundry day gosh why did I make it one now!!! Yeah it was all about the Memorial Day weekend and the hangama out here changed my Thursday harmony into an ordeal!!! Yeah carrying that big - oh not so big though neatly, oh I hear you ask me why neatly for a laundry bag and the answer is that me he he he, sorted bags down 3 straight floors, hey I missed the half fleet of stairs to the basement mmmh huh(clearing my throat) with the laundry detergent yuhooo I realized I missed my keys in there, locking me out… So anyways half way down why bring the world down for that (wicked to myself), I chose the nicest or may be the cleanest washers and dumped the load in with the detergent. So how do I get in now??? Simple as long as the Apartment Managers is reachable why worry, very energetically I reached his apartment door!!!

Knock knock!!! Knock Knock!!! No one answered, he is an old man he usually takes his time to check on the door I waited, almost a minute then my worry meter started peeking up ha ha know why my Chicken Vindaloo was on the stove, I see you guys laugh at me!!! Knock Knock ok what now I walked to the main door of the apartment kept the door open, not locking me into the parking lot, rang his bell no one yet!!! The next thing that came to my mind was the fire alarm that will go on when my vindaloo will be charred and smoking out of the pan, oh okay now turning my worry meter down, I said to myself its gonna be fun… But what about the trouble that I will be causing oh Ramya how could you be so irresponsible??? Thinking what to do I stood there waiting to take refuge at anyone whom I would encounter that day!!! I knew my a coupla apartment was empty and the cleaning guys were working there okay I am gonna give a try buzzing other apartments, I could hardly take charge of laughter when I write this but the heights of desperateness was high when I concluded that!!!

Luckily before I made a fool out of myself I heard a car come and park looking at that my joy found no bounds oh that was my apartment manager, I told him that I locked myself out while I had my Chicken Vindaloo waiting to be treat good, on the stove he smiled and said “I thought you were the most responsible gal, who has not yourself out of your apartment”. I replied “don’t judge me by this incident”… Finally I was in and the aroma was amazing when I walked in the door!!! This Chicken Vindaloo recipe is from Madhur Jaffrey, I did make a lot of changes to the recipe but the base is from MJ’s book “from Curries to Kebabs recipes from the Indian Spice trial”. MJ has it as duck Vindaloo but I comfortably substituted Chicken. MJ says, Vinho means Wine Vinegar and alhos means Garlic and probably originated from the Portuguese – Indian colony – our famous Goa!!! For more info you gotta get hold of her book!!!

Ingredients:

Onion – 1 large cut into half rings
Ginger – 2 inches, grated
Garlic – 6-7 large plum pods, crushed
Mustard Seeds – ½ tsp
Fenugreek Seeds – ¼ tsp
Chicken – close to 2 lbs
Tomato – 2 medium chopped
Cooking Oil – 3 tbsps
Curry Leaves – a few
Salt to taste
Sugar – a pinch
Vinegar – 2-3 tbsps
Bay Leaves – 2 nos.
Water – ½ cup optional

Powder:

Turmeric Powder – ½ tsp
Paprika – 2 tbsps
Red Chilies – 3 nos.
Coriander Seeds – 1 ½ tbsp
Cumin Seeds 1 ½ tbsp
Pepper Corns – 10 nos.
Nutmeg – a dash
Garam Masala – 1 tbsp (Cinnamon, Cloves, Cardamom Seeds)

Method:

Dry Roast Red Chilies, Coriander Seeds, Cumin Seeds, Pepper corns, Cinnamon, Cardamom Seeds, and Cloves, blend them to a smooth powder then add the Turmeric Powder, Paprika and freshly grated Nutmeg. Set aside.

In a large skillet heat Cooking Oil and add the Bay Leaves when the Oil is hot. Add the washed Chicken to it and let it cook until a coat of brown is formed or color is changed. Remove and set the Chicken aside do the same with the remaining Chicken. Do not add any extra Oil.

Now when all the Chicken is done remove the Bay Leaves from the Oil, add the Mustard Seeds and Fenugreek Seeds when they splutter add the Onions and Curry Leaves, fry until translucent. Throw in the grated Ginger and pressed Garlic when the aroma leaves add the powder and stir well and cook for a few minutes.

It’s time for the Tomatoes now, cover and cook until Tomatoes turn tender. Next in order is the Chicken, drop them and mix well and cover and cook. You can add Water if you want more gravy but the Chicken itself will give away a ton of water, not a ton literally though. Adjust Salt and throw in the Sugar finally add the Vinegar to it and cook for a few minutes. Tada Chicken Vindaloo is ready!!!

Servewith: Rice or Roti

We all know about Jo of Sugar & Everything Nice, she had a giveaway a month ago for her first blog anniversary; the event was simple write a comment and her husband would choose from those who commented!!! She sent in these cute Wine Bottle Holders I found them lying on my door step on Tuesday (16th June 2009)had to wait a couple of day before I could click these nice pictures of them… For those who do not know her, she is an amazing cook and a baker, do visit her!!!

Am sending Chicken Vindaloo to

Viki's -- The Potluck - Chicken

Potato Cauliflower Curry

2009-06-16T11:52:00.000-04:00

After about 10 days, when I step back to my space it’s all so new and suddenly my typing speed has come down oh my, have I become lazy after the short break or call it my usual disappearing act!!! Now that I have recovered slowly and my reader has gone to take my place… Oh definitely there is some work going on behind the screens to set that right, apologize for my absence in your blogs!!!

Sick and getting well and roaming all around to fix chores and finally cooking had gradually decreased during the last 10 days, but suddenly a realization that I was missing homemade food!!! So I instantly checked my pantry to make a quick curry, Potatoes peeked out promptly raising its hands, and then the raffling sound in my refrigerator reminded me of the poor lil too large a Cauliflower waiting to be made into a nice curry… In just a brief notice I unearthed all my vanished energy, oh the idea of cooking made me run in and out of the kitchen, I had to ask myself, where was the sick gal I saw a few minutes back??? By the end of the hour I realized my hands were full with chappathis on one side and the curry on the other!!!

Ingredients:

Potato – ¾ large diced
Cauliflower Florets – 3-4 cups
Onion – 1 large
Curry Leaves – a few
Mustard Seeds – ¼ tsp
Bay Leaf – few
Turmeric Powder – ¼ tsp
Chili Powder – ½ tsp
Red Chilies – 5-6 nos.
Cinnamon Stick – 1
Cloves – 3 nos.
Cardamom – 2 nos.
Pepper Corn – ½ tsp
Coriander Seeds – 1 tbsp
Cumin Seeds – 1 tbsp
Fenugreek Seeds – ¼ tsp
Coconut – grated or Pieces ¾ cup (divided into ¼ cup and ½ cup)
Tamarind – lime size
Cooking Oil – 3 tbsps
Salt to taste
Hot Water – 1 cup
Ginger – 1 inch
Garlic – 4 nos.

Method:

Heat a non stick pan, add a few drops of Oil and fry half of the Onions and set aside. In the same pan fry the Red Chilies, Coriander Seeds, Fenugreek Seeds, Cinnamon Stick, Cloves, Cardamom and Cumin Seeds, until aromatic and set aside. Now fry ¼ cup of Coconut in the pan and add it the Onions, Tamarind and the Spices, using some hot water grind it to a paste and leave it aside. In the meantime soak the remaining Coconut in hot water, blend and strain the Coconut Milk. Mince or crush the Garlic and Ginger using a garlic press.

In a heat bottomed pan, heat 2-3 tbsps of Oil, add the Mustard seeds, the reserve of Onion, Curry Leaves and Bay Leaves. Next goes the crushed Ginger and Garlic sauté until the raw smell disappears. Add the Spice Paste, Turmeric Powder, Chili Powder and some Water, after about a couple of minutes add the diced Potato and cook until Water disappears. Throw in some Salt and Water and cover and cook until the Potatoes are half done.

Now when the Potatoes start turning color add the Cauliflower Florets and cook for about 10 mins, then pour the Coconut Milk and cover and cook until done.

Serve with: Roti or Rice

P.S.: I like it spicy and love it when the color turns red, do reduce the Red Chilies a lil if you like it mild.

Chickpeas Curry

2009-06-03T15:38:00.001-04:00

Sick and that too on the verge of entering summer is really pathetic, it simply means missing all the fun around!!! Anyways it’s still cold and breezy seems like a long way to summer yet… I did manage with some leftovers yesterday not much of cooking it was all rest and that made me feel sicker though… Today I did decide not to plunge into the sickness mood anymore but just hit on and cook something nice and cozy… Last night I soaked a cup of Garbanzo’s today the first thing that came to my mind was chickpeas curry… It’s also called as Channa or Kabuli Channa, my grandma considers this as a North Indian dish to be even more precise it’s a Sindhi style curry!!! And hey guys thanks for your comments I am kinda okay now but still the sore throat lingers and the temperature has kinda pitied me and gone down…

Ingredients:

Chickpeas – 1 cup soaked over night
Onion – 1 large finely chopped
Tomato – 2 large deseeded a ground to a paste
Cinnamon Stick – 1 ½ inches
Cardamom – 4 nos.
Cloves – 4 nos.
Bayleaf – 2 nos.
Asafetida – a dash
Cumin Seeds – 1 tbsp
Pepper Corn – 15 nos or 1 tbsp
Turmeric Powder – a dash
Chili Powder – 1 tbsp
Garam Masala – 1 ½ tbsps
Coriander Powder – 2 tbsps
Cooking Oil – 3 tbsps
Amchoor Powder – 1 tsp
Pepper - 2 tsps
Salt as required
Water

To Grind

Onion – 1 medium
Garlic Pods – 7-8 nos.
Ginger – 2 inches
Water

Garnishing:

Cilantro

Method:

Soak Garbanzo/Chickpeas over night with 5-6 cups of Water. In a cooking pot/cooker put the soaked Chickpeas along with the Water, Salt, Pepper Corns, Cinnamon, Cloves, Cardamom, Bayleaf, and Asafetida, cook until the Chickpeas are soft and fluffy. If using a pressure cooker, cook for 3-4 whistles. Meanwhile make a fine paste of all the ingredients under the “to grind” with some Water. Grind the tomatoes and set it aside.

In another pan heat the Cooking Oil and add the chopped Onions and cook on medium heat until they turn transparent. Now mix the Onion, Garlic and Ginger paste and cook until Oil oozes out. Now throw the Masalas one by one (Coriander Powder, Garam Masala, Turmeric Powder, Amchoor Powder, Pepper, and Chili Powder) cook for a few minutes.

Then goes the pureed Tomatoes, it might take a few minutes until the curry changes color. Now strain the Chickpeas and remove the masalas, since the flavors will be used up by now, retain the cooked Water. Drop in the Chickpeas and adjust Salt cover and cook for 5-10 mins, use the retained Water to make a gravy. Garnish with Cilantro.

Serve with: Roti or Batura

Spinach Rasam

2009-06-01T15:07:00.001-04:00

The entire last week was hectic with relatives come over and the cooking and cleaning oh ok after that I took a days off having fun oh was there something wrong with that surely yeah the pollen rate in the air shot up sky high and I was completely alright the entire day but gosh today morning the sneezing saga started and haven’t found an end to it… Somehow I managed making lunch today – Radish sambhar, Okra in Tamarind sauce (Mullangi Sambhar and Bendakaya Pulusu) but later the sneezing was uncontrollable and I was almost sick just wanted to go back to bed… Somehow I wanted to have Rasam, most of the time it’s used as a digestive aid and many a times an aid for cold, fever and sore throat…

Spinach Rasam is a very common and most often made while I get cold, missed Mom she always had them ready for me whenever I needed it… I felt ok after having it, the sore throat slightly disappearing but still sneezing and somehow its keeping me away from visiting other blogger friends see you guys soon today or tomorrow!!!

Ingredients:

For dry frying and powder:

Channa Dhal – 1 tbsp
Pepper – 1 tbsp
Coriander Seeds – ½ tbsp
Cumin Seeds – ¾ tbsp
Asafetida – ½ inch piece
Curry Leaves – 10-12 nos.
Red Chilies – 4 nos.
Water

For Tempering:

Cooking Oil – ½ tsp
Mustard Seeds – ½ tsp
Curry Leaves – few
Red Chilies – 1 nos.

For the Rasam

Tamarind – 1 small lime size
Turmeric Powder – ½ tsp
Water – 3-4 cups
Spinach – 10 leaves
Salt to taste

Method:

Dry roast all the ingredients mentioned and powder them, use some Water to make a paste while grinding itself. Heat a pan, pour the powdered mixture with Water and cook for a min. Meanwhile paste Tamarind with Water and strain the pods off retaining the Tamarind Water, mix the Tamarind Water and Turmeric Powder to the paste and let it cook for a few mins. Now add the Spinach Leaves and cook for few more mins. Adjust Salt and while its hot in another pan heat oil and the tempering ingredients mix into the Rasam.

Serve with: Rice

Mushroom Gravy

2009-05-25T10:34:00.002-04:00

Turning to the problem that I faced a couple of days back was that, I happened to visit Ven’s place (which I normally do) and I had to cook for lunch, oh he being a bachelor I knew I can’t except to cook anything on the fly… You won’t believe he carries weird stuff which we would really expect in a bachelors place like Masoor Dhal, Panch Puran etc.

Like any other day I went prepared to make Parothas and Mushroom Curry, but unlikely I forgot most of the stuff like masala and other things… So I started with this simple dish just with few things on hand I started but I knew the outcome was gonna come out really really well… Yeah, you will agree with me, many a time when we cook with lil to meager amount of ingredients it does come out well… Not wasting much time I started with the dish, now to the recipe…

Ingredients:

Onion – 1 large
Mushroom – 1 pack
Panch Puran – ½ tsp
Cumin Seeds – ½ tsp
Turmeric Powder – ¼ tsp
Garam Masala – 2 tbsps
Coriander Powder – ½ tbsp
Green Chillies – 2-3 nos.
Ginger – 1”
Garlic Pods – 5 nos.
Milk – 1 ½ - 2 cups no Water required
Cooking Oil – 2 tbsps + ¼ tbsp
Salt to taste

Method:

Simple to start off with this recipe, blend the Onion, Green Chillies, Ginger and Garlic do not add Water blend in a couple of times they will come along with no Water. Heat Oil in a pan throw in the Panch Puran and Cumin Seeds, when they sizzle add the Onion paste and cook on low – medium heat for about 5 mins until they thicken. Do not let it to burn or brown up, pour a lil Milk if it starts to burn… Mix in the Garam Masala, Coriander Powder and Turmeric Powder cover and cook for awhile. Again pour the Milk if the mixture thickens.

In the mean time heat up another wok and drizzle ¼ tbsp of Oil and fry the chopped Mushrooms. Now add the remaining Milk and let it cook for a couple of minutes and throw in the Mushrooms, adjust Salt and cook for another few minutes. Here your dish is ready…

Serve with: Roti, Pulav, Dosa or Idly

Chicken Masala

2009-05-22T12:23:00.004-04:00

Baked Rava Idly’s turned out soft a lil different from what a cooker Idly tastes… This idly wasn’t hard or soggy neither dry they were close to soft muffins, keep checking a couple of times while you bake these Idly’s if you let them go a lil longer they will come out dry or crispy!!! The Carrots gave a nice creamy yellow color to the Idly's...

I can only think of days when I budged into a hostel, where the cafeteria catered only vegetarian food and by and far Eggs were considered vegetarian, and I was a person who loves Chicken and am more inclined towards Seafood... Usually there was one long weekend permissible in a month, so the urge to get back home was always incremental … When I just enter home I will just walk straight to the dinning table to dig on and that was pretty normal, Oh yeah my Grandma always says that “I behave like a food deprived gal”… The saga continued even when I started working (more than 7 yrs in total), only for a very short period did I getta stay in an apartment of my own, so anytime I getta chance I did sprang up with going out for food which I call Good Food, I almost ate everywhere at Hyderabad and at Chennai… But for once hostels were different for me, Tara Manjunatha Hostel in Bangalore, behind Ramaiah College, oh food was heavenly there…

My Mom is a pure vegetarian, and so are her sisters, she was so naïve that she dint know how chicken leg looks like… So after their wedding, the newly wedded couples were invited over to the Grooms sisters place (My aunt) and theirs is a big place with a lotsa friends and relatives and they had a feast with lotsa people from the village and here the so naïve Bride(she was only 18 then) was served Chicken and she started chewing on the legs and bones not know how to eat them… But she learnt cooking from my Aunt and Grandma, I am clueless how she manages to make finger licking non vegetarian food without tasting or not knowing how they taste with different ingredients…

My Grandma always tells us that while making chicken with just lil ingredients the dish can taste heavenly and she always insisted that we used whole spices and no chilli powder went into her dishes only whole red chillies were used and so I learnt this from her and this was the first dish I ever learned to cook…

Ingredients:

For Cleaning:

Turmeric Powder – 1 tbsp
Water

For Cooking:

Chicken – 1 lb
Onion – 1 large
Tomato – 1 large
Ginger – 2 inches
Garlic – 10 pods
Bay Leaves - 2 nos.
Cinnamon Stick - 1 no. small
Cardamom - 2 nos.
Cloves - 2 nos.
Red Chillies – 7-8 nos.
Cooking Oil – 3-4 tbsps
Mustard Seeds – ¼ tsp
Coriander Seeds – 3 tbsps roasted and ground to a fine powder
Curry Leaves from one or two strands
Salt to taste

For Powder:

Cinnamon Stick - 1 no. large
Cloves - 6-7 nos.
Cardamom - 6-7 nos.

For Garnishing:

Coriander Leaves

Method:

Wash the Chicken over few changes of Water and apply Turmeric and let it stand for 15-20 mins. Meanwhile chop and dice the Onions and Toamtoes. Paste Ginger and Garlic without adding Water, do sprinkle some Water if needed. Roast Coriander Seeds and make a fine powder. Roast Cinnamon, Cloves and Cardamom and grind it to a fine powder.

Heat a wide non stick pan/any wide mouthed vessel add Cooking Oil add the Mustard Seeds and let it splutter now drop the Cinnamon, Cardamom, Clove and Bay Leaves. Throw in the finely chopped Onions, Red Chillies and Curry Leaves, when it changes color add the Ginger-Garlic Paste cover and cook for 3-4 mins until the watery consistency disappears and it thickens.

Now add the diced Tomatoes and cover and cook until the Tomatoes are soft. Then goes the Coriander Powder and the Garam Masala Powder. Cover and wait until Masala splutter out then add Turmeric Powder and Chicken. Cover and cook for 10 mins do not open keep the flames on low - medium. No Water is required, after about 10 mins stir in not letting the Chicken to burn off. Now again cover and cook for another 10 mins or until Chicken is soft. Adjust Salt and garnish with Cilantro now keep the lid open and cook for a few more mins until the gravy thicken and coats the Chicken.

Serve with: Rice, Dosa, Idly or Roti Varities

Chicken Masala goes to

Viki's -- The Potluck - Chicken

Baked Rava Idly

2009-05-20T10:38:00.000-04:00

In a small cute lil kitchen I put all my ideas and thought to satisfy my appetite... But as its very hot, sometimes, during the day time I just wanted to make a quick meal and get out before I sweat out and get dehydrated... I am a great fan of rava idli's but then I dint wanna wash off those large utensils after I am all done with the cooking so I thought why not bake the Idli's oh yeah they turned out really well though!!! My brother calls it Masala Idli/Carrot Idli...

Ingredients:

Roasted Semolina/Sooji - 1 Cup
Sodium Bicarbonate - 1/2 tsp
Yogurt - 2 1/2 cups
Mustard Seeds - 1/4 tsp
Green Chillies - 2 nos.
Carrot - 2 grated
Coconut - 2 tbsps
Water - 1 cup
Oil - 1tbsp
Salt to taste
Coriander leaves

Method:

In a large microwave safe bowl heat the Oil and Mustard Seeds for 1 min... Now add in the Roasted Sooji and mix well and heat for a min now mix in the rest of the ingredients and set aside for about 30 mins. In the meantime you will see the color of Carrot enrich the dough.

Now spray the muffin tins with Oil and pour in one large scoop of the Mixture. Preheat the oven to 350 Degree F. Now place the Muffin tin in the oven and bake for 12-13 mins or until the center is cooked or until a tooth pick comes out clean. Serve it hot...

Serve with: Chutneys, Sugar or Yogurt

Baked Rava Idlis goes to

EC's -- WFY Quick Meal

Mahimaa's -- 15 Minutes Cooking

Sanghi's -- Fall in Love with Carrots

Besan ka Peda

2009-05-18T10:12:00.002-04:00

After a laborious and demanding weeklong I started this week a lil chilled out, probably because of a couple hours of stress relieving dancing and a great weekend biking till my legs became soar, I felt there was something deficient oh yeah I did figure out what did you guys??? No sweets for such a long time but I did make brownie he he, I can see the stern look on your faces, it was all over though… I promise to post a brownie recipe shortly. Oh you doubt me, hey I promised Srivalli that I would send her some sweets for her Mithai Mela and I did keep up, so will I keep up my brownie promise too…

About Besan ka Peda/Laddoo is usually made back home when some unexpected guests turned up, this is a very simple and quick to make sweet, just under 15 mins your cooking will all be over cool it and make laddoo’s another few more min’s, guaranteed under 15 mins…

Ingredients:

Gram Flour (Besan flour) - 1 cup
Organic Sugar - 1/2 cup
Butter - 1 tbsp
Milk - 1/4 cup
Cardamom a few pods
Saffron Strands a few
Craisins 10-12 (or any dry fruit or nut of your choice)
Baking cups 10-12

Method:

I am gonna tell you guys the usual stuff by the time you start reading you will know all about how to make it. Initially sift the Gram Flour and set aside Powder the Cardamom. Mix the Saffron Strands in Milk and let it stand for 5-10 mins. Heat one tbsp of Butter and add the Flour and roast it until brown, now throw in the Sugar and Cardamom Powder in about a minutes time add the Milk and keep stiring all the while until the dough leaves the walls of the pan. Cool it for 10 mins and roll them into small peda and put them in the baking cups and press in the Craisins. For the measurement that I have given, you will make 10-12 peda's indeed depending upon what size you make!!!

Okay the usual stuff again I am sending in these Pedas to

Mahimaa's -- 15 Minutes Cooking and

Srivalli's -- Mithai Mela

Ridgegourd Chutney

2009-05-15T09:17:00.000-04:00

This week long has been very arduous and exhausting, I did make a point that my mornings are going be my stress busting time… It did work, I put my feet up and lighten myself and then by 9 in the morning boom everything came right at me not letting me settle down or loosen up, and then focusing on my cooking kriya was a lil strenuous… Last week when I hit the grocery stores I picked up a ridge gourd, I came back with some bagged veggies to see the ridge gourd missing from the stroller after brawling and wrestling with K I accomplishment the task of bringing it home safe… Oh God, ppl with 2 kids would manage them, but I had difficulty managing K…

For 3 days it lay in the refrigerator untouched, every time I opened the refrigerator thinking what to cook I could see the ridge gourd pleading to be used so I finally made it yesterday a very simple and easy to make chutney I just love the chutney I don’t mind having this chutney even without any accompaniments… Ridge Gourd is called as Beerakaya in Telugu, Peerkankai in Tamil...

Ingredients:

Ridge gourd - 1 large
Onion - 1 medium
Tomato - 2 medium
Long Hots - 3 nos.
Turmeric Powder - a dash
Cumin Seeds - 1/2 tsp
Salt to taste
Cooking Oil - 1 tbsp
Water as needed

Tempering:

Cooking Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1-2 tbsps
Curry Leaves - a few
Red Chillies - 2nos.
Asafoetida - a pinch

Method:

All of us would have done this, crate the outer skin and remove the soft inner seeds too, wash it and chop them into small pieces. In a pan heat Cooking Oil, Cumin seeds when the seeds splutter add the chopped Onions and cook until transparent add the Long Hots and Turmeric Powder, cook until the skin turns golden brown. Drop in the diced Tomatoes cover and cook until soft. Next goes the Ridge gourd cover it until soft. Let it cool and grind it to a paste by adding lil Water if necessary...

After this its the usual drill I mean the tempering part and mix with the ground Chutney...

Serve with: Idli, Dosa or Chappathis

Chutney goes to

Mahimaa's -- 15 Minutes Cooking

I am sending my Khandvi to

Divya Vikram's -- Bookmarked Recipes

Khandvi

2009-05-13T11:47:00.007-04:00

Beep beep... Beep beep, oh its already morning that was the first thing came to my mind... Lazily dragging myself out of the bed, and oh yeah its already Wednesday, going thru the daily routines I slowly walked to the bay door enjoying the cold breeze with a mug of hot steaming milk gazed at my plants and did my usual talking to them ;), its not weird as we (Myself, My brother, Mom and my aunts) do it right from childhood... Time to send K off keys, wallet, ID, Money and helmet check check and check, so what next simple uhhh venture into the kitchen and start doing something comforting mmm, my mind wandering slowly settled on Khandvi...

My mom found this in the microwave cooking book that came along with her microwave, she made this for us I have always helped doing it but have never tried in on my own... It was always on my mind to try and see how it works, so I thought why not today for sure I was all set to face the intricacies of making it, although there is none ;)... Simple and an appetizing one, you can make this in a jiffy and this recipe is a keep indeed...

Ingredients:

Gram Flour - 1/2 cup (Besan Flour)
Fresh Yogurt - 3/4 cup
Water - 3/4 cup
Ginger paste - 1 tbsp
Green Chilli - 1 no. pasted
Turmeric Powder - a dash
Asafoetida - a dash (hing)
Salt to taste

Filling:

Coconut - 3-4 tbsps grated
Coriander - few stalks finely chopped

Seasoning:

Oil - 1/4 tsp
Mustard Seeds - 1/2 tsp
Asafoetida - a dash (hing)

Garnishing:

Coriander Leaves
Green Chillies finely chopped
Coconut grated

Method:

In a microwave safe bowl sift the gram flour and set aside. Mix Water and Yogurt with Ginger and Green Chilli Paste and pour it lil by lil to the flour whisking all the time not letting any lumps to form. Adjust Salt and add Asafoetida and mix well. Microwave the mixture for 4 minutes removing in between to whisk it well so they dont beome hard at the edges.

Now after 4 min's whisk the mixture well until there are no lumps in the mixture and place it again for another 2 minutes, whisking as you did before. Now you will porcelain plates or silver plates or any glass plate without any decoration on it. I used a porcelain plate, scooped the mixture using a large spoon or spatula and lay it on the plate and roll it or apply it thinly over the plate and let it cool for a while.

Sprinkle Coconut and Coriander leaves on the plate, roll a pizza cutter thru the entire length at about 1 or 1.5 inches apart... Using your fingers roll the dough slowly tucking in the stuffing. In a pan heat Oil and add the Mustard Seeds and Hing and pour it over the rolled dough. Sprinkle some Coconut, Coriander and Chillies over the Khandvi and serve.

Caution: Spread the dough immediately on plates or flat surface, it will harden as they cool and spreading them becomes difficult...

I am sending my Khandvi to

Mahimaa's -- 15 Minutes Cooking

Am sending in my Plantain Chips to Mahimaa's -- 15 Minutes Cooking Sorry Mahimaa, I kinda missed it but Jayasri reminded me of the event and asked me to send it across... Thanks a ton Jayasri...

Shama's -- Mother's Day Special Event

Plantain Chips

2009-05-11T14:46:00.006-04:00

Plantain tree is the most useful tree, every part of it could be used in one way or the other... Stem to Plantain peels are used in one way or the other in cooking or as an aid for cooking... Plantain Chips are a staple snack of Kerala State in India, no one can ever perfect the art of Plantain Chips making like people from Kerala... I love the way its cooked and served hot on a cold rainy day, the climate keeps every one or atleast me in an imbalanced diet one day its cold and the other day its hot and sizzling... Yup, like any other cold day I felt like munching something crunchy then I pulled out a few Plantains from the pantry to make chips...

Ingredients:

Raw Plantains - 2-3 nos.
Turmeric Powder - 1 tbsp
Salt to Taste
Water
Cooking Oil for frying (Coconut Oil brings out the best of the flavors)

Method:

Peel the green skin off the Plantains (you can reserve them to make subzi out of them, there is hardly anything to waste from a Plantain tree). Slice the Plantain into thin rings and sprinkle Salt, Turmeric Powder and Water and mix well.

Heat Oil in a pan and fry the Plantains in batches, Coconut Oil heats up pretty quick. Stir in the spatula a coupla time not letting them to over cook and brown, turn the Plantain rings so both sides cook evenly.

Using a perforated Spatula drain the chips off the Oil and lay them on a kitchen tissue, remove the excess Oil. You can Microwave the chips thus making it more healthy, for about 10-12 mins @ 350 Degree F.

Marinara Sauce

2009-05-06T11:52:00.005-04:00

After Mirchi ka Saalan, Kris was a lil disappointed cos he is dead against Mirchi's in gravy I just wanted to make him happy and one mantra I recollected was "To reach a man's heart is through his stomach"... He is a Pasta person, so I decided to make a simple Marinara Sause, throw in some shrimps and serve over pasta...

Ingredients:

Onion - 1 medium finely chopped
Garlic - 4-5 cloves minced
Cherry Tomatoes - 1 small basket
Carrot - 1 large shredded
Diced Tomato - 1 can
Italian Seasoning - 1/2 tbsps
EVOO - 2 tbsps
Salt to taste
Sugar 1/4 tsp
Pepper to taste
Shrimp - 20-25 count

Rotini Pasta
Water - 2-3 qts
Salt to taste
EVOO - 2 tbsps

Method:

Cook the Pasta according to the package direction. Drain the Water and mix the pasta with 2 tbsps EVOO.

In a heavy bottom pot heat EVOO, add finely chopped Onion, minced Garlic cook for 3-4 mins. Then add the shredded Carrot and cook until smell disappears. Add the chopped Cherry Tomatoes and canned Tomatoes and until soft for about 15-20 mins. Throw in the Italian Seasoning, Salt, Pepper and Sugar and cook for another 5-10 mins.

Wash, Shrimps and drop in the sauce and cook until they are pink. Serve over pasta.

Mirchi ka Saalan

2009-05-04T11:02:00.001-04:00

Paradise at Hyderabad, is a common name and the most heard name too... Its always good food there, My parents neither werent worried about me going away nor about food cos my Dad had taken me to all the place there yrs before I started my job at Hyderabad... With lotsa new friends and more place to explore for food and sightseeing it was feasting time every other day... I have had food at almost all the road side shops and even big hotels and resort, (Alankrita is one famous resort to visit) in Hyderabad and for Biriyani and Roti they served Mirchi ka Saalan. Mirchi ka Saalan was a name that I never have heard of until I started working at Hyderabad...

I just love the taste of Mirchi ka Saalan, but it was only at restaurants and hotels I had it, my hostel never serve it, anyways we cant expect hostels to serve Mirchi ka Saalan he he... I moved out and took an apartment at Begumpet it was fun and full of excitement, cooking was a pain since we dint have a refridgerator to store milk and other things we happened to cook less and that to with things that dont need a refridgerator to store... That was the time when I became friends with my neighbor, who was totally dead against in letting the house to spinsters cos she was a stay at home Mom who loves to talk and gossip during her mid day free time... Somehow we did become friends and she liked me very much for the simple reason that we shared common interests like cooking, baking, embroidery etc and I spoke Telugu too...

It was a ritual that she invites me when ever she made fish, cos she knows that I love Fish... Once when she invited me she had made Mirchi ka Saalan I was so happy that she invited me cos I had a feast and I learnt how to make this, ever since then when ever I got an opportunity I made this but Kris hates this, sometimes he has to deal with it no other go and one such day is today...

Ingredients:

Long Hots - 7-8 nos.
Onion - 1 small finely chopped
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tbsp
Tamarind - small lime size
Cooking Oil - 3 tbsps
Caraway Seeds - 1 1/2 tsp
Cumin Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Fenugreek Seeds - a few
Salt to taste
Water

For the paste:

Coconut - 2-3 tbsps
Ginger - 1 inch
Garlic - 5-6 pods
Tomatoes - 2 large

For the powder:

Peanuts - 2 tbsps
Caraway Seeds - 1/4 tsp
White Sesame Seeds - 1 tbsp
Coriander Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Poppy Seeds - 1/4 tsp
Red Chillies - 4 nos.

Method:

In a pan dry roast all the ingredients for the powder one by one cool it and powder the ingredients and set aside. Add all the ingredients for the paste with some Water and paste it. In a pan add 2 tbsps of Cooking Oil and roast the Long Hots (2 0r 3 at a time). Be cautious while you roast, if you roast on high flames the Long hots will loose their skin and the Oil will splutter.

In the same pan add Caraway Seeds, Cumin Seeds, Mustard Seedsand Fenugreek Seeds when they pop add the chopped Onions, Turmeric Pwd and Coriander Pwd. After about a minute pour the paste in and let it cook for 4-5 mins (appr.) stirring in between.

Now add the Powder and adjust Salt and add more Water and Chilli Pwd if needed cover and cook for a few more mins. Then drop the roasted Long Hots in them and pour the Tamarind Water to it cover and cook for a couple of mins, garnish with Cilantro.

Serve with: Roti, Biriyani

I am sending this recipe to

Deesha's -- South Indies

Sathya -- Think Spice...think Caraway Seeds"

Spicy Soy Wadian

2009-04-29T12:37:00.004-04:00

I am not a fan of Soy but when I visit my Dad's friends they make this for Biriyani... When ever this was cooked with Biriyani at home I find an excuse not to have it but later I started liking its taste and then gradually I included Soy in cooking. This is a very simple dish can be cooked under 15 mins and thats the best thing I like about it...

Ingredients:

Soy Wadi - 1 1/2 cups
Red Potatoes - 3 nos. Medium
Onion - 1 large finely chopped
Tomato - 1 large, ripe - finely chopped or mashed
Red Chilli Powder - 1 1/2 tbsp
Tumeric Powder - 1/2 tsp
Garam Masala - 1/2 tbsp
Amchoor Powder - 1/2 tsp (Dry Mango Powder)
Freshly ground Pepper - 1/4 tbsp
Cooking Oil - 3 tbsps
Salt to taste
Water
Cilantro for garnishing.

Method:

1. Soak Soy in Water for 30-40 mins. Drain and squeeze Water and set aside.
2. Heat a non stick pan with Oil and fry sliced Potatoes for 5-6 mins.
3. In the meantime heat another pan with 1 tbsp of Oil and fry Onions.
4. After about a minute add all Masalas except Dry Mango Powder and cook for a few mins.

5. Add Tomatoes cover and cook for 2 mins. If Potatoes are cooked remove and add drained Soy and stir for a min or so, when the color changes remove from flames.
6. Now add the Potatoes, Soy Wadis and Dry Mango Powder and cook for another 2 mins with 1/2 cup Water.
7. Adjust Salt and Pepper. Garnish wuth Cilantro and serve hot.

Note: You can skip frying the Soy Wadi, some dont like the color of Soy so when frying they turn brown

Serve with: Roti, Dosa, Pulav or Biriyani

Spicy Soy Wadian goes to

EC's -- WFY Side Dish

Mahimaa's -- 15 Minutes Cooking

Aam Kulfi

2009-04-28T12:14:00.008-04:00

Aam/Mango Kulfi is a delightful dessert. I love the creamy and the smooth texture of Kulfi. Ever since I saw Kulfi recipes over the blogsphere I was tempted to make it...

Ingredients:

Mango - 1 no. ripe
Milk - 2 cups
Non Fat Milk Powder - 3/4 cup
Condensed Milk - 2-3 tbsps
Sugar - 2tbsps (Optional)
Almonds - 3 tbsps coarsely chopped
Gelatin - 1 tsp
Warm Water - 3 tbsps
Saffron - a few strands

Finishing:

Saffrons - a few strands
Pop Sickle molds

Method:

1. Dissolve Gelatin in Warm Water and set aside. Puree the pulp of Mango and set aside.
2. Heat Milk, Milk Powder and Condensed Milk in a heavy bottomed pan, keep stirring all the while and add the Saffron Strands.
3. When the Milk mixture thickens (in about 5-6 mins) add the dissolved Gelatin.
4. Add in the Almond Chunks and let cool. When cool add Mango Pulp.
5. Drop few Saffron strands into the molds and pour the mixture and cool for a couple hours.

Most of us know about Teresa Cordero, she is cooking from Gloria Chadwick's newest cook book called Food and flavors of San Antonio -- this week special and having a give away at her place for more details click here.

I am sending Aam Kulfi to

Anu's -- RD for Summer

Aquadaze -- Frozen Dessert My Aam Khand recipe also goes to this event.

Mahimaa's -- 15 Minutes Cooking

Manina's -- Eating with the Seasons

Priti -- FF:Summer Treat My Aam Khand recipe also goes to this event.

Srivalli's -- Mithai Mela My Aam Khand recipe also goes to this event.

For more Kulfi recipes visit Prathibha and Priya

Doodh Peda

2009-04-24T18:34:00.015-04:00

Oh yeah, all your screams are audible to me… I had decided not to make any more sweets atleast for another few days but its so ruled that I make some yum yum yummy treats. Ok we all know the drill to make Doodh Peda’s… As a child I was so much into interior designing (I acquired this from my Papa) and cooking shows (definitely from Mamma), hope you all know about Good Food Guide show, Rupa Gulati and ofcourse Tarla Dalal… Those were the days when I used to sit with Mom and watch those shows and that lil voice behind saying “Mommy see what she is doing”, “See how she is doing” and then I expected her to make nice delectable dishes… She did manage to satisfy everyone, a house full of people with different taste and different time they choose to eat…

I still remember, the oven that Mom used to have that Ol’ one with all the lil accessories for making cake and we (myself and my Brother) used to help her make Cakes, cookies and Veg. puffs(she makes just like the store bought ones) and wait to get the last lick of the mixing bowl :) Days haven’t changed yet; even today we take pleasure in licking the bowl, a lil fight as to who gets the bowl and the spatula… She has taught even my aunts daughters how to cook and the irony lies her she let go of me… I call her to find out recipes most of the days :) and also remember to peek into my lil note in which I took note of the recipes that I watched when I was young and today I came across this nice Sweet lil pedas.

Now, you will ask me this why I had to make sweets in spite of the oath. We are visiting a friend/relative of ours, and I take immense pleasure in adding a personal touch to whatever I take but I had very little time to really think and make something so I iterated thru my lil book and found this…

For more pictures from my kitchen visit My Other Blog

Ingredients:

Milk Powder – 2 cups
Condensed Milk – 1 can (14 OZ)
Butter – ½ cup
Saffron – few strands
Water – 2 tsps
Finishing:
Raisins – few
Pistachio – few
Baking Cups
Food Color – few drops (optional)

Method:

1.Take a large wide mouthed microwave safe bowl and heat Butter just until it melts, it took 40-45 sec, cos I left the Butter out in the morning when I started in the afternoon it was came down to room temp.
2.Now add both the Condensed Milk and Milk Powder and heat for 2 – 3 mins stir in between a couple of times.
3.Heat Water and add Saffron. Mix with the dough and Microwave for a 2 more mins
4.Cool for 5 mins they will become like chappathi dough now roll them into your desired shapes.
5.Press in Raisins or Pistachios or any desired nuts or sprinkles.

Note: You can divide the dough and mix with Food Color and make desired shapes.

It took less than 15mins for me to make this, simple and tasty...

Doodh Peda goes to:

Mahimaa's -- 15 Minutes Cooking and

Srivalli's -- Mithai Mela

Channa Hariyali

2009-04-23T15:12:00.006-04:00

My Mom makes this dish, but I have no clue what its called as, all I knew was the quintessential ingredient in this dish is Cilantro and I named it Channa Hariyali... This is a very easy to make dish, lots of greens but not much of any other Masalas...

Ingredients:

Kabuli Channa - 3/4 cup
Cilantro - 1/2 cup
Mint Leaves - 10-12
Jalapeno - 2 nos.
Ginger - 1"
Garlic - 4-5 pods
Onion - 1 medium size
Tomato - 1 medium size
Tamarind - gooseberry size
Salt to taste
Sugar - 1/4 tsp
Cooking Oil - 1 tbsp
Water

Method:

1. Wash and soak Channa over night and pressure cook it with Water.
2. Heat Cooking Oil in a pan and fry the chopped Onion until transparent.
3. When cool grind it to a smooth paste. Grind Tomato and set aside.
4. Paste Cilantro, Mint Leaves, Ginger, Garlic and Jalapenos.
5. In the same pan add the Onion Paste and saute for a few mins, then add tomato paste.
6. When the color changes add the Cilantro Paste and saute until the smell disappears.
7. Adjust Salt, pour the Tamarind Paste and add Sugar. When it comes to a boil add the Kabuli Channa and cook for a few mins.

Serve with: Rotis, Dosa or Rice

Channa Hariyali goes to Cilantro's Jhiva for Cilantro

I am also sending Channa Hariyali to EC's WFY Side Dish

Almond Cake

2009-04-20T18:52:00.010-04:00

I have never posted a cake before, I always baked in lil batches and they were all over by the time they came out of the oven... I envy my Mom, she makes magnificent cakes and cookies, how much I miss all those goodies... Used to help her measure and mix the batter, spilling all over and wait till the end to lick the remains from the mixing bowl... And obviously she had lotsa to clean after our venture of baking cakes... Now this is my speciality cake, our friend Ven's fav he requested me to make this cake for him, I being very lazy used to give 'im some or the other excuse saying I dint find that or this etc. Ven took it in his hands and bought me the flour 4 months back... ;)

Ask me why I dint do this, oh yeah again I gave him lame excuses as usual... I later realized that 1 pack of the flour was all over... I hear to clear and loud you ask me how did that happen, I gradually started using the flour for my bread ;) Today I decided oh yeah am gonna make it for sure and here came the cake.

For more Almond Cake pictures from my kitchen please visit My Other Blog

Ingredients:

Almond Flour - 6 ozs
Semi Sweet Chocolate - 6 ozs (I used Ghirardelli Semi Sweet Morsels)
Sugar - 3/4 cup
Eggs - 6 nos. separated
Butter - 1 1/2 sticks

Breadcrumbs - 2 tbsps

Method:

1. Bring Butter to room temperature and cream it with sugar.
2. Add Egg Yolks one at a time and whip it with the cream (Add all the 6 Egg Yolks).
3. Chop the Morsels, I used a nut chopper to chop them down. Mix it with the batter.
4. Spoon in the Almond Flour one spoon at a time and mix well.
5. Beat the Egg Whites until they form a structure. Slowly add the Egg Whites and mix well.
6. Grease a 9" baking pan and cut down parchment paper and spread it on the baking pan and sprinkle breadcrumbs
7. Preheat the oven to 375 Degree, bake the cake for the first 20 mins at 375 Degree. Reduce the temperature to 350 and bake for 30 more mins.
8. Remove the cake and cool them on a cooling rack.

Note: Old ovens do not have a vent to release the heat inside so open it once in between to let the hot air out.

Caution: A word of caution, there is no baking powder or any other raising agent so the cake raises to the max when baked but later they fall rock bottom, thats the nature of the cake so dont really worry about that.

Ganache:

Ingredients:

Half & Half Milk - 3/4 cup
Dry coffee Powder - 2 tsps
Semi Sweet Chocolate - 8 ozs (Ghirardelli Morsels)
Molases - 1 tbsp

Method:

1. In a heavy bottom pan, heat Half & Half when it comes to a rolling boil add the Coffee Powder and keep stirring all the while.
2. Drop the Chocolate Morsels and Molases and mix thoroughly well until the chocolate is melted.
3. Let it cool and spread on the cake. Decorate with Almonds.

Note: Do not refridgerate the cake, the Ganache will loose its shine so prepare it the day you like to serve it.

Almond Cake goes to Poornimas "For the Love of Chocolate!!" event.

And it goes to Cooking 4 all Seasons's Mithai Mela

Oats Pancakes

2009-04-18T08:11:00.000-04:00

I was wondering how long and cold winter this has been and now that we have just a coupla weeks to shed off our outer coats and wear trendy clothes and have fun at the beach ;), oh yeah its all just a matter of few weeks... But yesterday when this came up my friend was a lil worried, thats right she was worried that she has out grown her sleek and chic clothes, coddling with all the baked goodies during winter... After all kinds discussion we ended up conferring to have healthy breakfast and the end result is this recipe...

For more Oats Pancake pictures from my kitchen visit My Other Blog

Ingredients:

Oats - 1/2 cup
Egg Whites - 2
Cinnamon - 1/4 tsp {letting the aroma of winter to linger around ;)}
Milk - 4 tbsps
Salt to taste
Butter - {I hear you ask me, why butter in a healthy breakfast, just to swipe the pan not letting the dough to stick}

Method:

Blend the Quick Cooking Oats to a flour. Beat the Egg Whites until fluffy now mix all the ingredients. Swipe a non stick pan with the Butter, now pour the dough and cook on medium heat. Toss it around cook for a few seconds. Pancakes are ready...

Serve with: Sugar free syrup or Organic syrup

Oats Pancakes goes to Single Serving Recipes @ Spicy Rasam hosted by Sahaja

Aam Khand

2009-04-15T10:36:00.003-04:00

Aam Khand is basically the same as Shrikhand, as we all know the only difference is Mango Pulp... I first tasted this when I was in school, a Gujarathi friend of mine (Dipti Pujara), used to bring Aam Khand as Chappathi's side for her lunch... I instantly became a fan of Aam Khand, later at college another Gujarathi friend of mine (Mona Ganatra) had brought Shrikhand after their New Year celebrations... I asked her for the recipe and ever since then I started making them for chappathi's but no one other than my lil brother likes Aam Khand...

For more Aam Khand pictures from my kitchen please visit My Other Blog

Ingredients:

Yogurt - 1 1/2 cups
Ripe Mangoes - 1
Cardamom - 2 pods
Saffron - a few strands
Water - 2 tbsps
Sugar - 2-3 tbsps (optional)

Garnishing:

Nuts - few
Saffron - a few strands

Method:

1. Wash, dry and peel Mangoes, deseed and make a puree without adding any water or milk.
2. In a dry cloth (Muslin/cheese cloth, I used Organic cotton towel) pour the Yogurt, tie and hang it allowing the water to drip. Time, depends on what Yogurt is used, I used Yogurt, (homemade) made from 1% Milk it took nearly 5 hrs for all the water to drain. Greek Yogurt is creamy and hence many prefer it for the taste.
3. Powder the Cardamom discarding the peels. Heat 2 tbsps of Water add the Saffrons, let it sit for a few mins.
4. Mix all the ingredients, if you are a sweet lover add Sugar and check for sweetness.
5. Top with Nuts and Saffrons, serve chill.

Note: I did strain the Yogurt since it was homemade.

Aam Khand goes to Eating with the Seasons hosted by Maninas

And to Refreshing Drinks - RD for Summer hosted by Chandrabhaga

The picture goes to Jugalbandi.

Undurallu

2009-04-12T13:18:00.025-04:00

Late afternoon yesterday, we were having a casual talk and one led to the other and I realized that we were talking about our childhood, food and what not??? Kris told me that he likes Undurallu... I was confused whether I heard it right or not so I asked him again "yeah Undurallu!!!" he said, I sincerely felt ashamed and confessed that I havent heard of such a name, he was shocked... He did tell me how to make the dish but I felt so bad that I havent heard such a word, cos I was the better of the two in Telugu and everyone says I speak good Telugu and I use more Telugu words while conversing, which many of us in Tamilnadu dont do (We use more of Tamil words as its comfortable and mingle with people speaking in Tamil more)...

I was desperately waiting for night fall so I could call Mom, to find out about Undurallu... I did recollect Ammamma mention the dish but no idea about the name... Finally it was 8:30P.M. (6:00A.M. IST) tring tringgggg

"Hello!!!" my Dad answered.
"Dad, do you know what Undurallu is???" I asked not even a hello, no how are you, nothing at all...
"What???" he asked confused.
"Undurallu" I said.
"I understand you are talking about some stone" he said laughing (rallu means stone in Telugu)
"I wanna speak to Mommy" I said... My Mom was watering the plants in morning...
"Hello!!!" she said... I asked her the same question
"I dont know!!!" she said laughing and confused I did brief her about the dish she said Ammamma used to make it but she said she hasnt heard of the name... Next it was my Nannamma's turn... My Mom was hesitant to wake her in the morning but I did insist on talking to her finally, even she dint know the name... There was a triumph of victory on my face and a green light flashing in my head and a voice echoed "I Pass" ;)

I waited another hour to make another call, this time it was my Mother-in-law, she told me how to make the dish, I immediately made up my mind to make Undurallu the next... Later I realized that I liked the name and I did include it in my dictionary ha ha ha... Now to the recipe... Again its called as paal kozhukattai in Tamil...

Ingredients

For the balls:

Boiled Rice - 1 1/2 cups
Water as required
Cooking Oil - 1 tbsp

For the Syrup:

Cane Sugar - 3/4 cup
Dessicated Coconut - 1/4 cup
Water - 3 cups
Salt - a pinch
Cardamom - a few pods
Dry Ginger - 1/4 tsp

Method:

Wash and soak the Rice in Water for 7-8 hrs and grind it to a smooth paste, by adding little Water at time. Heat a non stick pan and add Oil pour the dough and mix with a spatula (medium flame). We do this to make the dough pliable when the dough forms a ball moving away from the walls of the pan is the right time to remove from heat. Roll them into small balls, again do not press them too hard they will become hard.

Meanwhile prepare the syrup by heating Water in a large heavy bottom vessel, when it comes to a rolling boil add the Cane Sugar and let it dissolve. Now powder Cardamom along with its peels and drop it in the syrup, also add a dash of Dried Ginger and Salt let it come to a rolling boil. Now filter the syrup, this removes the Cardamom Peels and Ginger skin along with any dirt in Cane Sugar. Bring the syrup again to a boil adding Salt and Coconut, when it comes to a rolling boil drop the balls slowly and cook until the balls are soft. Do not cover the vessel while cooking... Serve warm...

My Mother-in-law learnt about this recipe from her Mother-in-law, who was from Ramachandrapuram, a small village close to Madurai. R'puram is a very serene and a lovely place with lots of fields and trees all around. There are only a handful of families living there and they are a very closely knit community. The village has a small temple and a school to educate the kids... No tar roads, rather filled with gravel and some are just the rut of the wheels...

Day starts very early for people there and ends early too, people are very helping and innocent... Many families have their sibblings and kids in UK, US and other parts of the world and ofcourse many have moved away from the place for education and work, but still they get along once in a year during the ceremonies held at the temple.

This goes to Shama's Grammathu Kaimanam / Village Special Recipes Event --- April 2009

Almond Fudge

2009-04-06T13:06:00.011-04:00

Who doesn't likes Fudge??? I am just crazy about chocolates, brownies and icecream oh yeah a combo of these for dessert mmm that sounds really interesting and I can't wait until dessert time... I got a call on Sunday that friends are coming home for lunch, I was almost done with lunch but I couldn't think of anything I could make in just 15 mins for dessert, I quickly went thru the pantry for something nice to make; my eye caught the can of condensed milk in the pantry and I grabbed it to make Fudge, but slighly different I turned them into bars ha ha...

Ingredients:

Condensed Milk - 2/3 of a can
Dark Chocolate - 1 cup
Butter - 2-3 tbsps
Sugar - 2 tbsps
Milk - 1/4 cup
Salt - 1/4 tsp
Vanilla Essence - 1 tbsp
Almonds - 1/4 cup chopped

Method:

1. Heat a heavy bottom pan and melt Butter, now pour the Condensed Milk and keep stirring.
2. Sprinkle the Salt and add one tablespoons of Sugar at a time and check for sweetness.
3. Drop the Chocolate and Vanilla Essence and stir well all the time. Mean while line a baking pan with Aluminium foil and set aside.
4. Mix the chopped nuts, if chocolate turns thicker add a little Milk ensure it is pourable (neither too thick nor too thin)and pour over the pan and allow it to cool and let it set for 15-20 mins in a refridgerator.
5. Always cook on medium or low medium heat. Serve cool or at room temperature.

Almond Fudge goes to Poornimas "For the Love of Chocolate!!" event.

Black Beans Curry and Potato

2009-04-01T18:25:00.008-04:00

Yeah, I am still alive and thanks for all my fellow bloggers who kept visiting me all these days and kept in touch with me via mails and orkut... Thanks again for remembering me... I must apologize for this disappearing act of mine that is so unlikely that I disappeared for 4 months :( Sorry again... Now to the recipe...

Black Bean Curry

Ingredients:

Black Beans - 1 Can, drained and washed
Onion - 1 Medium
Pearl Onions - 6 Ground
Coriander Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Curry Leaves - 1 stalk
Red Dried Chillies - 5-6 numbers
Tamarind - Small lemon size
Turmeric Powder - 1/4 tsp
Mustard Seeds - 1/4 tsp
Coconut Paste - 2-3 tbsps
Salt to taste
Water
Cooking Oil - 2tbsps
Cilantro for garnishing

Method:

1. Powder Corriander Seeds, Cumin Seeds, Red Dried Chillies, Curry Leaves and set aside.
2. Heat Oil in a wok, add Mustard Seeds, when the Oil sizzle add chopped Onion and Turmeric Powder.
3. Add the Pearl Onion Paste and Saute for a few mins. Mix in the Black Beans, Salt and the ground powder (1).
4. Stir in Water and check for Salt, when the curry starts boiling add the Tamarind Water and let it stand for a few more mins.
5. Once the Curry starts thickening add the Coconut Milk and Garnish with Cilantro.

Potato & Sweet Peas

Ingredients:

Potato - 5 Medium, boiled, peeled and chopped
Sweet Peas - 1 cup frozen, washed
Onion - 1/4 Medium chopped
Red Dried Chillies - 4 numbers
Cooiking Oil - 3 tbsps
Mustard Seeds - 1/2 tbsp
Cumin Seeds - 1/2 tbsp
Turmeric Powder - 1 tsp
Ginger - 1/2"
Garlic - 5 pods
Salt to taste
Cilantro for garnishing

Method:

1. Heat Oil in a pan, when hot add the Mustard Seeds, Cumin Seeds and Red Chillies when they splutter add chopped Onion.
2. When Onion changes color crush in Ginger and Garlic using a press or add Ginger-Garlic Paste cook until Oil seperates.
3. Add Turmeric Powder and Potatoes. Once the Potatoes are coated with the Turmeric add the Sweet Peas.
4. Adjust Salt and let it cook for a few mins. Garnish with Cilantro.

Serve with: Rice

Dinner Rolls with 0 Butter

2008-11-24T17:36:00.010-05:00

First of all am really sorry for that blunt post that I posted previously, I was in a rush to leave and I did post it before leaving even without leaving a message how those muffins tasyed like... The idea of preparing those muffins came up all of a sudden and I was in need of Cognac/Kirsch/Rum/Fruit Liquor... I know for sure that I dint have Cognac/kirsch/Rum I went in search of Fruit Liquor and I had Orange Liquor but I was skeptical about using it with Cranberries so I thought of using Vodka and pour in the remains of soaked Vodka as well as a coupla tblsp's too. I liked the taste of those dunked drunken Cranberries and they tasted awesome, infact they made me happy...

Now for todays recipe, everyone loves those appetizers served in Bertucci's the dinner rolls with Olive Oil, Chilli Flakes, Garlic, Rosemary and Salt... I am a die hard fan of those rolls hard on the outside and soft and chewy inside. I was speaking to my Mom and found out that if I use no Butter they come out awesome... She is a wonderful cook and a baker, when she was 19yrs old she took up a baking class and later improved her baking and cooking skills, ofcourse she did pass on them my way too... I hardly bake if I do so I never have posted many baked goodies...

Ingredients:

A.P. Flour - 3 cups
Whole Milk - 1 cup
Yeast - 1 1/4 tsp
Salt - 1/4 tsp
Brown Sugar - 2 tbsps
Maple Syrup

Method:

1. Preheat the oven at 375 degrees. Sift A.P. Flour and Salt a couple of times this will airate the Flour and help in raising.

2. Heat Milk for 3 mins and add Sugar and let it dissolve. Now add the Yeast and let it raise.

3. Pour in the Yeast mixture to the Flour lil by lil and make a dough using your fingers.

4. Knead the dough thoroughly well not tearing the dough and simply folding it. Tearing will not help the dough do its work.

5. Let the dough raise to its double. I had switched on the dishwasher and they rose perfectly well, in about 30 mins they rose upto 2.5 times its size.

6. Punch in the dough using your fist and enjoy the softness fold in for a few mins and then roll them into desired size balls ( to get large rolls let it rest for another 20-25 mins for the balls to raise, I dint have time so I put them immediately into the oven). Glaze with Maple Syrup.

7. Arrange on presifted trays and bake for 15-20 mins.

8. When baked for 7-8 mins open the oven door letting the hot air out (old Ovens dont have any vents).

Cranberry Vodka Muffin

2008-11-21T17:24:00.003-05:00

Ingredients:

A.P. Flour - 1 1/4 cups
Sugar - 2/3 cup
Butter - 1 stick
Baking Soda - 1 tsp
Salt - 1/2 tsp
Egg - 2
Almond Essence - 1/4 tsp
Cranberry - 2/3 cup soaked in Vodka or Kirsh
Vodka - 2 tbsps

Method:

1. Preheat the oven to 375 degree F. Grease a muffin tray or use baking cups.
2. Sift Flour, Baking Soda and Salt.
3. Beat Eggs and Essence until fluffy.
4. Bring Butter to room temperature.
5. Cream Butter and Sugar adding Sugar in batches.
6. Now add the beaten Egg gradually and mix thoroughly well.
7. Drain the Cranberrys and mix in along with the Vodka.
8. Add the Flour in batches and fold in the mixture.
9. Spoon the mixture into the tray or into the baking cups and bake for 20-25 mins or until a toothpick comes out clean.

Sesame Chicken

2008-11-19T12:11:00.009-05:00

Who can resist all the food offered at the Chinese joint??? I am a die hard fan of their Sesame Chicken, Orange Chicken and Teriyaki Chicken I can stop here though. Winter now and so much food yes the same old Calorie count comes to mind but couldnt stop there I decided to make Sesame Chicken, it was close to what I wanted... I did try something like this with the Shrimps and Chicken earlier check them out, but this is with a lil variation.

Ingredients:

For the Chicken:

Chicken - 1 lb
Flour - 1 cup
Baking Pwd - 1/4 tsp
Garlic Salt - 1 tsp
Chilli Pwd - 1 1/2 tsp
Soy Sauce - 1 tbsp
Buttermilk - 2 cups

For the Sauce:

Soy Sauce - 1/2 cup
Orange Juice - 1/4 cup
Sugar - 1/4 cup
Garlic Pods - 3
Red Chilli Flakes - 1 1/2 tbsps
Shallots - few stalks
Salt to taste

For Garnishing:

Sesame Seeds
Cilantro few Stalks

Method:

1. Clean and cut Chicken into desired shape and marinate in Buttermilk for 1-2 hrs.
2. Remove the Chicken and toss in the Flour (Flour, Garlic Salt, Baking Pwd, Chilli Pwd) and Soy Sauce and let it rest for 10-15 mins.
3. Mix all the ingredients for the Sauce and cook over low or medium heat for 10-15 mins.

4. Deep fry the Chicken (in batches) in Oil, dry them on kitchen towel and quickly dip in the Sauce and remove immediately.
5. Garnish with Sesame Seeds and Cilantro .

Serve with: Rice or Noodles

I can see New Year approaching yup the realization is a lil early though I got a mail each asking me to subscribe for recipe calendars, one was Betty Crocker and the other one Pillsbury and surprisingly they were absolutely free. Check out the links for the calendars.

Butternut Squash soup with Green Chutney

2008-11-17T13:37:00.013-05:00

Oh God, Monday is so much work yup weekends just end up so quickly, we lazing all the time purposeless talks and purposeful laughs, so good to land on weekends every other day. Not to forget the food during weekends, thoughts about those wickedly delicious tasting dishes, least did we think about the calories oops did I say calories probably Monday is too early to think about it though, is it??? Oh no, its definitely the right time cos weekends start on Friday here less time to work out for all that we ate during weekends. Why not cook something light and delicious and ofcourse healthy too??? I landed up in A.Russo & Sons this weekend, its absolutely a fascinating place, its "the food lovers food store" located in Watertown MA. Everything is either farm fresh or fresh from their bakery including pasta I just liked those Butternut Squash Raviolis, did I mention, the prices were nominal. I picked up a Butternut Squash for the soup at A.Russos's, oh I know you all must have done this soup quiet often now, but when the lady who served me the soup told that I could make a chutney with the soup and thats how her Indian friend had served the soup. I was all mentally thinking how and what to do with it all the while when I was grocery shopping. I made the Soup with Almond Chutney for the extra spice.

Ingredients:

Butternut Squash - 2 cups diced, deseeded and deskined
Onion - 1 medium
Shallots - 3/4 cup chopped
Garlic - 3 pods minced
Stock - 2 cups (Vegetable or Chicken)
Water - 1 cup
Nutmeg a pinch
Aniseeds - 2
EVOO - 2 tbsps
Pepper to taste
Salt to taste
Butter a small dice (optional) Where did my calorie count disappear when I dropped a cube of Butter???

Almond Chutney:

Jalapeno - 2 deseeded
Almonds - 1/4 cup
Coconut - 4 tbsps
Salt to taste
Water

Have a healthy Tea time snack with Butternut Squash Soup, Figs, Dates and Almonds

Method:

1. Heat EVOO (Extra Virgin Olive Oil) and Butter in a saucepan drop the Aniseeds when color changes add the Onions and Garlic and cook until transparent.
2. Now add the Butternut Squash and stir well pour the Water cover and cook until the Squash is tender.
3. Add the Stock and cook for a few minutes let it cool. Remove the Aniseeds add Salt and blend the mixture and strain it (if you have kids back home).
4. Sprinkle Nutmeg, Pepper and Shallots before serving.
5. Grind all the ingredients for the Almond Chutney and mix it according to your spicy desire.

Serve with: Bread

Have you heard about Working Mothers??? Oh yeah every Women is a Working Mother I meant the Magazine??? How would you feel if you get the subscription for Working Mothers all free for two years??? You can visit the link and just fill in the details for your copy, if you dont wanna disclose your name you know what to do :) (Ignore all other offers that they mention, you neednt even have to give your real email)

Hope you all enjoy reading Working Mothers. Have a great day ahead.

Spicy Vegetable Kurma

2008-11-14T12:02:00.002-05:00

I was all done for the day so early, yup early cause I was all organized and well planned for the day so I dint have this confusion of what to cook so did I have other plans too. I walked to my fav La-Z-Boy and sat back rocking it all the time and picked up my Panasonic fone not fidgetting with it though, I knew who I was gonna talk. So dialled in the number and Kringggg Kringgg pause Kringgg Kringgg there was a sweet voice, which answered the fone yup it was my all time friend to whom I could confide everything to - My Mom. She was so surprised that I called her unusually early I told her I was all done.

Yup, the usual question of how and why I was early to call was the first thing she could ever think of, when I told her about the menu Indian Rice Noodle (Sevai, which I would post another time) and this nice spicy Vegetable Kurma she felt I was all on the way doing something radical. she can never think of Indian Rice Noodle with Kurma though. I tried telling her that Rice Noodles and Kurma was a great combo, anyways there she was still having the thought that Kurma doesnt taste good with Rice Noodles.

Ingredients:

To Boil:

Potatoes - 3 medium peeled and cubed
Peas - 1/2 cup
Carrot - 1 large peeled and cubed
Cauliflower Florets - 3/4 cup chopped
Salt to taste
Water

To Paste:

Coconut - 1/2 cup
Poppy Seeds - 1 tbsp
Fennel Seeds - 1 tbsp
Green Chillies - 2
Cashewnuts - 2 tbsps
Water

For the Kurma

Cooking Oil - 2 tbsps
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Red Chilli Pwd - 1 tbsp
Turmeric Pwd - 1/4 tsp
Garam Masala - 1 tbsp
Coriander Pwd - 1 tbsp
Onion - 1 large
Tomato - large
Ginger-Garlic Paste - 2 tbsps
Coconut Milk - 1 cup
Cardamom - 2
Cloves - 2
Cinnamon Stick - 1/2 inch
Bay Leaves - 2
Curry Leaves a few
Cilantro finely chopped
Salt to taste

Method:

1. Microwave the Vegetables Potato - Cauliflower combo and Peas and Carrot combo with Salt and Water for 3 mins covering them. Reserve the Stock for the kurma.
2. Make the paste and set aside and if you are not using ready to use Coconut Milk prepare Coconut Milk and seperate the skins.
3. Heat Oil in a pan add Cinnamon, Cloves, Cardamom, Bay Leaves, Cumin Seeds and Mustard Seeds. When Mustards splutter add the Curry Leaves and chopped Onions.
4. When they turn golden add the Ginger-Garlic paste and fry once the raw smell disappears add the Red Chilli Pwd, Tumeric Pwd, Garam Masala, Coriander Pwd and Saute well.
5. After a min add the chopped Tomatoes, when its all cooked and tender add the Microwaved Vegetables and the Coconut paste let it cook.
6. Now add the Coconut Milk and adjust Salt and sprinkle Cilantro and cover and cook. If needed add the reserved Vegetable stock to get the liquidy consistency.

Serve with: Rice, Roti or Indian Rice Noodles

Yes, I have yet another award to go this time its an own creation, this is an award to all our fellow foodie bloggers who take the effort and give every dish they prepare a 360 degree eye view. I am starting it off with a few fellow bloggers and from them I wish it dissipates to all the other foodie bloggers I call it the 360 Degree Foodie Award.

Alexa, the perfect lady she makes sure that she has everything perfect so her kids like them for those who have kids back home and would like to cook delectable dishes, grab a few things from her blog, mind you everything is gluten free in her kitchen, right Alexa?

Dhivya Vikram, she is a versatile cook and you can see all the food trails from across every region in her kitchen. Her presence is felt in every blog she never fails to visit the other foodie blog, even if you fail to visit her.

Doggy Bloggy, has an excellent cooking arena I should say oh Jees look at the picture of how he rolled up his pork chops, I just fell in love with his blog. He brings about an comfort zone to who ever happens to drop by his blog. Just peep in when you have time.

Grace makes everthing look nice and easy. She is a chatting foodie, she speaks speaks and speaks and then you realize she is almost into her recipe and took us half way through, you will love her food and no doubt her too. She cooks to her hearts content and speaks to make you feel good. I admire her pictures.

Happy Cook, not only is she a happy cook she makes us all happy when you happen to visit her Kitchen. Its definitely a treasures throve though cause she has everything from Italian to chinese to Indian and Kerala to mention, there. I just love her Desserts with gelatine which makes me drool.

Kitchen Flavours quick time cook yup call her that, most of her recipes are just under 10 step preparation and I hardly understand how she manages to do that. She has all the time in the world to give a POB (Pat On the Back) for the other foodies.

Sagari, she is one adorable cook she keeps things simple and admirable. Anything she cooks she gives an Indian touch to it so when I get guests who prefer too much Indian I prefer to peek in and take a few tips from her recipes.

Shama Nagarajan, to be honest her kitchen is full of easy to cook recipes and I love to visit her place for all the nice recipes she has and she will be into her 100th post quickly. Starters to Tea time appetizers there you get it.

Sukanya Ramkumar has a black and white kitchen and she chats awhile before she goes to the recipes, the shakes and juices are my fav. Hey its not too Indian in her kitchen she gives a tint of everything and makes them look nice and lip smacking. She has a lovely appetizer section too all you gotta do is look in and virtually taste them, yup virtually.

Uma, she not only cooks and posts nice recipes she has her Glossary for food items too, she gives an easy and interesting twist to her recipes like the Jamoon recipe she posted. I though her recipes would be spicy (as her blog title say "Essence of Andhra"), little to be scared she considers chilliness in her food.

Usha, I visit her place often, everything is vegan there, from cakes to crakes, soups to gravys everything is Egg less and if you want more of cookies, crackers or simply a companion for your Tea pick up those cripsy crackers and cookies that she bakes.

Veena, has a nice black and white blog which she keeps in mind when she click a picture. She has a tips page which has many nice things to dole to the community. Oh good Lord any Kerala festival mmm I can see all the dishes that will be served at her place, look at the menus page. She makes people linger around her page every now and then, that depicts how nice her kitchen will look like.

Vij, I know she is wearing a cooks hat now and all her complaining saga about food is over. She always feels happy thats a great gesture and thats how a cook should always feel. When you drop by her kitchen she re-kindles our childhood memories and cooks like how your Mom would cook for you. One day its Indian at her kitchen and another day its something else. She cooks from others blog and present them really well.

Viki Xavier, she has everything experimented in her kitchen, she is very open, when she made her first cake for her anniversary she put that down and you wont belive it was no where close to what first time cakes look like. She has a lotta patience and makes nice chettinad dishes too. You will find a dish to cook for any time of the day she has a vast collection of recipes.

Yasmeen, oh I should call her Health Nut, everything in her blog point towards being healthy. I used to add flax even in rotis but when I started reading her blog I found out that she uses more flax than I do. She has all exotic baked goodies. Did I tell you she makes energy goodies, you can also find the other tempting dishes like curry's, roti's, dhal.... you better check her.

Have a great Day!!! Catch you later...

Jalapeno Ceddar Corn Bread

2008-11-13T10:10:00.005-05:00

I was feeling too lazy today to cook, yup I can hear you ask me loud and clear "this is not the only day you feel lazy to cook"!!! he he he I wanted to make a nice snack time bread, chilly evening a nice cup of hot chocolate drink and a spicy soft and filling snack was all that cam eto my mind. I was mentally scanning all the ingrdients in the pantry to make something for the evening, this small can of Corn Meal came to my mind and quickly I jumped from my La-Z-Boy and went to the pantry pulled the Quakers Corn Meal to start the new episode of Quick Bread.

Ingredients:

All Purpose Flour - 1 cup
Corn Meal - 1 cup
Scallions - 4 to 5 stalks finely chopped or minced
Jalapeno - 3 deseeded and finely chopped or minced
Baking Powder - 1 tbsp
Corn Kernels - 1 can (11 oz.) drained
Egg - 1
Milk - 1 cup
Olive Oil - 12-15 tbsps
Salt - 1 tbsp
Low Fat Ceddar Cheese - 1/2 cup more cheese makes the bread soggy, so proportionately increase Flour

Method:

1. Mix the all Purpose Flour, Corn Meal, Salt and Baking Powder then add the Scallions, Jalapenos, grated Cheddar Cheese and Corn Kernels mix well and set aside.
2. In another bowl beat the Egg and add Milk. Now add this mixture to the Flour, pour the Olive Oil to the mixture and stir well.
3. Transfer the mixture to a greased tin or baking sheet and bake for 30 mins at 350 degrees F.
4. Poke a knief to check if the insides are done and serve hot.

In the past month my other blogger friends passed on some awards I inturn wanted to pass them on, but waited for the right moment. Vibaas passed me the Good Job Award and so did Teresa for my other blog

I would like to pass this award to

Anudivya, she is a little devil surprises me with new recipes. She will post a wonderful recipe and I would crave for that and she will let us do for a day or 2 while we visit her blog all the time and then boom she would come with another blast of recipe. She is a perfect blogger friend, she would pop out from no where and put some inspiring words in your posts.

Dailymeals, she is an awesome gal everytime she comes up with a recipes that we can do with just all the ingredients that we have in the pantry will never makes us go for a shopping spree... I guess she has taken a break now but still I peep in to check if she has anything new cooking there.

Deesha is a Veggie person I love her dishes she cooks everything from Punjabi to Western and I always wonder how she gets those perfect colors in her dish... I am giving her an invite to visit me, so she can make all those delectable food and I can have those lazing at home :)

Gita, she has a wonderful blog specially a week of tofu dishes I enjoy visiting her blog, she always gives a small and crispy description of the food and then goes to the recipe, I like her presentation and she has a nice archive of recipes. Do peek into her kitchen.

Jaishree, I love the Maharastrian touch she gives to the recipes that she makes. She add different ingredients in the dish make me wonder how she gets to do that. I am a devoted visitor of her blog.

Jo, not only is her blog named as Sugar and Everything Nice so are her recipes I love the variations she makes in her posts, not always one kinda food from beef to cupcakes yup she has everything cooking there. Not to forget her 2 lil puppies I kinda feel nice when I drop in her place.

Mahimaa, this gal has an awesome Veggie recipe archieve and easily crossed her 100th post, she is always there to compliment bloggers post did I mention she is always there before me grrr... Most of the recipes that I have come across so far of hers is quick and easy to make.

Priya has everything easy and colorful in her blog yup I mean easy no knead bread and then everythings Beets I love her handwork blog too. Mexican food mmm she can help you, Indian yup yup and anything that you wanna bake she has it in her blog.

Raaji, she makes us think that the recipes are simple and easy to cook but her presenation wow makes us crave for her food. She reminds us of the simple recipes that we had all our childhood, if I dont mention her pictures then I am making a Himalayan Blunder though. I am a crazy person who keeps checking on her blog for new posts always and keep drooling over the pictures.

Ramya Bala, this gal she manages a kid and gets to cook and post too she has a community in Orkut (if you gals orkut see you all there), how does she manage to cook and blog mmm seriously I love the recipe by ingredients. I love her Kaju apples my fav.

Ramya Ravichandran, she has an awesome blog and a great deal of blogger friends, she has posted a long list of recipes and she has been blogging ever since 2003 and she writes reviews too these days. Name an ingredient and you can find a dish with that in her kitchen.

Sharmi, her blog is so authentic and welcoming. She is a great cook she made so much for Diwali so any festivity just drop by her kitchen to steal all her food I wish she stayed soemwhere close so I could do that too.

Sireesha has a good Andhra kitchen and I love the way she brings out recipes that we wouldnt have thought about itself like the Sago dishes that she posted, instant podis and cakes wow makes me crazy.

Ujju, yup she has a kitchen thats full of spices mmm Andhra kitch exactly... She is so very easy going and picks up everything right for her and her recipes, she has a lovely cuisine point you want any chutney or Podi - Andhra style delve into her kicthen.

Uj/Ujwal, birthday time dont hesitate to peek into her Kitchen and grab all her ideas and that lovely cake too she had a great birthday menu prepared and otherwise too she has so much to offer us.

I will be back with another recipe and an Award.

Sweet Puffs

2008-11-11T20:17:00.000-05:00

Muah Muah, yes I knew there was something big waiting for me after those sweet muah's and yup I guessed it right, then started the sweet talks which lead all the way to the kitchen and pull out the measuring cup, yup the measuring cup and drag the box of all purpose flour and then the lengend followed - none other than Sugar. Once baked and decked up these sweet puffs travelled all the way to the office and nonetheless bothered to stay back for my company. Sweet Puffs are something interesting to make and ofcourse after all the pain one takes to make them, the pleasure remains when they disappear in a blink of an eye.

Ingredients for the Puffs:

All Purpose Flour - 1 cup
Water - 1 cup
Butter - 1 stick cut into small pieces to bring it to room temp.
Sugar - 1 tbsp
Salt - 1/4 tsp
Egg - 4 nos. + 1 no. extra

Method:

1. Heat Water in a large pan add the Butter, Sugar and Salt, when it boils remove from heat and add the All Purpose Flour all at once and stir them well not allowing any lumps to form. This might be painful but when all the mixing is done the dough will be shiny.
2. Replace the pan over medium heat and keep stirring continuously until the dough is rich and shiny. Remove from heat and transfer to another bowl.
3. Beat all the Eggs in a bowl and start adding little by little to the dough and mix the dough thoroughly well. Keep the Egg as the variable ingredient you might not use all of them or you might need an extra egg too.
4. Continue to add all the Egg and mix the dough well, check the dough between fingers, when they form peaks the dough is all set. Transfer the dough to a pastry bag with a star nossel.
5. Preheat the oven to 425 degrees and in the meantime either grease a tray or lay parchment paper over the tray and make desired shapes and bake for 20 mins now reduce the heat and bake for another 10-12 mins.
6. Let the puffs cool for 10 mins on cooling racks and make the creme for the filling.

Ingredients for the Creme:

All Purpose Flour - 1/3 cup
Sugar - 1/2 cup
Egg Yolks - 5 nos.
Vanilla - 1 tbsp
Half and Half - 1 cup
Heavy Cream - 1/2 cup
Salt - 1/2 tsp

Method:

1. Beat Egg Yolks and Sugar until creamy then add the Flour gradually and well so no lumps form.
2. Heat Half and Half when it boils remove from heat and add the above mixture and mix well and replace on medium heat. When the mixture behgins to bubble (you will hear a blimp noise) remove from heat.
3. Place the cream and transfer to a cool bowl and place over a bowl of ice cubes mix in the Vanilla and let it cool, when cool add the Cream and mix.
4. Fill in pastry bags with a thin nossel. Reverse the puff and dig a hole with a ponted knife, fill the puff with the cream and store in airtight cointainer.

I definitely missed them but I was duly appreciated by everyone who had it. You can make a variety of cream filling add in melted chocolate morsels or instant coffee powder to the cream to have variations.

Now its award time though, Jo from Sugar Everything Nice passed me the Kreativ Blogger Award and so she stumped me by asking me to do the following

7 things I say more often

1. Oh God Oh No
2. Seriously speaking
3. Holy Cow
4. I can do it
5. I love blah blah blah
6. Awesome
7. Namo (my brothers name) and Dad

7 things I did Before

1. Danced, acted in plays and did Yoga
2. Spoke too much over the fone
3. Had food at restuarants 5 days a week ;)
4. Worked in IT, oh God I miss that badly
5. Tuck a teddy near me :(
6. Painted and embroided
7. Gardening

7 things I do now

1. Cook and bake mmm thats always a pleasure
2. Shop shop and shop till I fall
3. Watch History Channel when ever I get time
4. Blog Blog and Blog
5. Do Yoga
6. Collect wooden antiques
7. Fall in line with fashion trend

7 things I want to do

1. Pottery class is my long time dream
2. Take up my job again
3. Build my dream house, a kitchen with an island and elegant equips and utensils
4. Take up a beautician course
5. Set up a reading room with all kinds of books
6. Watch Patriots match (specifically Patriots win the Giants) at Gillette Stadium
7. Own a BMW 2 seater

7 things that attract me about the opposite sex

1. Attitude
2. Smile and eyes
3. Straight Forwardness
4. Clever and witty
5. Humor but no nonsense
6. Sportive and bubbly
7. The art of recognition

7 favorite food

1. Brownies nothing but brownies
2. Japanese Rice noodles with egg and veggies
3. Ice creams with fudge and brownie
4. Grilled Beef
5. Seafood stock pot
6. Pizza for all the cheese and the extra cheese ;)
7. Idly with Chicken stew with coconut milk and the chetinad touch

Now for the 7 bloggers whom I would like to pass this on to:

Teresa Cordero Cordell, Malar Gandhi , Purva Desai, Bhawana , Pavani , Vibaas and Vidhas

Vegetable Biriyani

2008-11-06T19:42:00.000-05:00

mmm, What to cook for lunch??? I decided on making a Teff bread but unfortunately I dont have Teff Flour (the idea of Teff bread came to mind while I was watching History channel). I was in no mood for a shopping spree now and I was lazy too so thought of finishing off lunch quickly I had Carrots and Lima Beans so why not ahem Veg Biriyani the easy way I mean in just 20 mins (I did the chopping while things were cooking on the stove).

Ingredients:

Onion - 1 medium
Tomato - 1 large
Carrot - 1 medium
Lima Beans - 1/2 cup
Chilli Pwd - 1 tbsp
Green Chillied - 2 slit in the middle
Turmeric Pwd - 1/4 tsp
Coriander Pwd - 1 tbsp
Cumin Pwd - 1/2 tbsp
Ginger - 1 inch
Garlic - 3 cloves
Cloves - 2 nos.
Cinnamon Stick - abt an inch
Cardamom - 2 nos.
Bay Leaves - 2 nos.
Cooking Oil - 3 tbsps
Cashewnuts - 2 tbsps

Basmati Rice - 2 cups
Water - 4 1/4 cups

Garnishing:

Bread - 1 slice
Butter
Coriander Leaves few stalks

Method:

1. In a pressure cooker heat Oil add Cinnamon, Cloves, Cardamom and Bay Leaves - once they change color add the Onions and cook until color changes drop the Green Chillies and Cashews.
2. Crush in the Ginger and Garlic once smell disappears add Chilli Pwd, Turmeric Pwd, Coriander Pwd, Cumin Pwd mix well and cook for 2 mins.
3. Mix in chopped Carrots and Lima Beans and cook with 1/4 cup of Water.
4. Add the chopped Tomatoes and cook until soft and tender. Now mix in the washed Rice and let it absorb the masala.
5. Pour the remaining Water and adjust Salt and cook until the Rice absorbs the Water (now almost all the water would be consumed) close the lid and fix the weight and cook for just 5 mins. 6. Remove the lid and sprinkle Coriander Leaves. Toast a slice of Bread and dab it with Butter, slice it and mix with Rice.

Serve with: Raita or Side Dish

Tonno Pizza

2008-11-05T19:23:00.001-05:00

Who doesnt love Pizza??? I have had pizza with fruits, veggies, Pepperoni, chicken, plain, just Sausages and lotsa and lotsa of cheese but Pizza with Fish was something new I was so excited when the thought of Fish and Pizza came to my mind... I thought why not try Tonno on Pizza (I was a lil skeptical as I dint wanna waste the tonno cos Krish bought them back from Italy along with him). To be honest the pizza turned out really great, its very simple no sauce preparation ha ha but it did have an Indian touch though... The smell was lingering all around the house and the aroma was all alive in the oven which made me open it a coupla times until it slowly died later :(

Ingredients:

For the Pizza Dough:

All Purpose Flour - 2 cups
Baking Powder - 1 tsp
Salt to taste
Buttermilk

For the Topping:

Onion - 1 medium thinly sliced
Tomatoes - 2 medium deseeded, thinly sliced
Green Pepper - 1 medium deseeded and sliced
Garlic Pods - 3 finely chopped
Red Chillie Flakes - 2 tbsps
Garlic Salt - 1 tsp
Tonno - 1 can drained
Dried Parsley - 1/4 tsp
Marjoram - 1/4 tsp
Seasoning Salt - 1/4 tsp
Italian Seasoning - 1/4 tsp
Mozzarella Cheese - If I say a 2 balls cheese lovers will start hating me so I leave it to you.
Coriander Leaves a few stalks

Method:

1. Add all the ingredients for the Pizza Dough and add Buttermilk lil by lil until you form a dough a little less firm.
2. Set the dough aside for 30 mins and cover with a damp kitchen towel and let it raise.
3. Meantime clean and cut all the ingredients and preheat the oven at 425 degrees.
4. Roll the Pizza dough to desired shape and sprinkle Garlic Salt on the dough. Sprinkle Onion, Tomatoes, Garlic, Green Peppers, Tonno and chunks of Mozzarella add all the seasoning.
5. Bake for 10 mins at 425 degrees then reduce and bake for another 5-7 mins or even more until the pizza is done.

Cauliflower Crepe/Dosa

2008-11-04T19:44:00.000-05:00

Planning for a different dinner every night is a pain in the neck... Dont you agree??? I was able to recollect Cauliflower Crepe/Dosa, which is my brothers all time fav... I decided I make it for dinner today, this might not be the actual recipe and there may be more than one way to make this I did adopt a version of my own...

Ingredients:

Cauliflower Florets - 1 cup
Green Pepper - 1/2 finely chopped
Onion - 1 medium
Tomato - 1 large
Ginger-Garlic Paste - 2 tbsps
Coriander Pwd - 1 tbsp
Red Chilli Pwd - 1 tbsp
Turmeric Pwd - 1/4 tsp
Green Chillies - 2nos.
Red Chillies - 2nos.
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Cooking Oil - 2 tbsps
Salt to taste
Curry Leaves a few
Water

For Dosa:

Rice and Urad Dhal batter fermented for a day

Method:

1. Clean and chop Cauliflower florets and soak in Water with a pinch of Salt and microwave for 5 mins.
2. Heat Oil add Mustard Seeds, Cumin Seeds and let it splutter. Add the Onions and Curry Leaves, fry until golden brown.
3. Now add the Ginger-Garlic Paste and fry until the raw smell disappears, add in the Powders and fry well.
4. Add the Chopped Tomatoes and once they are tender add the boiled Cauliflower Florets and cook with Water until the Florets become tender.
5. Now add the Bell Peppers and cook for a couple of minutes garnish with Coriander Leaves and set aside.
6. Prepare the Dosa batter, heat a tawa and make Dosas, spray Oil and cover and cook.

7. When the Dosa is cooked spoon the Cauliflower Masala on the Dosa and roll them over.

Serve with: Sambar or Chutney

Spicy Carrot Chutney

2008-11-03T16:38:00.003-05:00

Ingredients:

Carrot - 1 medium
Onion - 1 medium
Tomato - 1 large
Garlic Clove - 1 no.
Ginger Root - 1/2 "
Channa Dhal - 1 tbsp
Red Chillies - 2 nos.
Salt
Cooking Oil - 1 tbsp

Tempering:

Cooking Oil - 1 tbsp
Red Chillies - 2 nos.
Urad Dhal - 1 tsp
Asafoetida a pinch
Curry Leaves a few

Method:

1. Dry fry Channa Dhal, Red Chillies separately and set aside.
2. Heat 1/2 tbsp of Oil and fry Onions, Garlic and Ginger let it cool.
3. In 1/2 tbsp of Oil fry chopped Tomato and grated Carrots until the raw smell leaves.
4. Once cool grind all the fried ingredients with Salt.
5. Temper with Asafoetida, Mustard Seeds, Red Chillies, Curry Leaves and Urad Dhal.

Serve with: Idly or Dosa

Rasmalai

2008-10-24T18:42:00.009-04:00

Happy Diwali to You. Diwali is a festival of lights and fireworks. For those who are away from home or staying alone, there is always next time to spend with our families each time is unique though. So this time I wanted to make one of my Mom's speciality yup Rasmalai... Everytime I see a post of Rasmalai I used to call my Mom to tell her that I miss her Malai's, this time she suggested that I make it. So did I try it and ofcourse it came out well.

Ingredients:

For the Malai

Milk - 1/2 gallon
Vinegar - 1/4 cup
Sugar - 1 1/2 cups
Water

For the Ras

Milk - 1/2 gallon or Heavy Cream
Sugar - 1 1/2 cups
Cardamom Pwd - 1 tsp
Saffrons - few strands
Pista - 1/4 cup chopped
Almonds - 1/4 cup chopped

Method:

1. Heat Milk in a saucepan and keep stirring continuously not allowing a thin film to form at the bottom of the pan.
2. When Milk comes to a boil add the Vinegar remove from flames and set aside for the Milk to curdle and form soft Cheese.
3. Now strain the Cheese using a Muslin cloth and knead the cheese (still in the muslin cloth) for it to loose the water over another cloth. Take care not to strain too much, else the Malai balls will break down.
4. Make small marble sized balls and press them on the top to form a circle or you can make it into any desired shape. Do not press the Malai's too much they will not absord the sugar water and they tend to become hard.
5. Boil Water and Sugar in a large pan, when Water boils add the Malais one by one and let it cook and absorb the Water. The Malai will expand in size so use a bigger pan or bowl. Remove from Water and set it aside.
6. Boil Milk or heavy cream in another saucepan, stirring continuously until the Milk condenses.
7. Add Sugar, Saffrons and Cardamom Pwd and keep stirring it well enough until the Milk looses its liquid form, add in the chopped nuts.
8. When the Milk cools down drop in the Malais and refridgerate and serve them cool.

Diwali time and its not enough to make just sweets and let go I would like to share the Hard Working Food Blogger Award passed on to me by Ramya to my foodie friends
Valarmathi, Anudivya, Liz, Hetal, Daily Meals, Alexa, Chou, Divya, Pavani, Suma

Quick Teriyaki Chicken

2008-10-20T14:29:00.000-04:00

I am a die-hard fan of Teriyaki Chicken, I know no one can ever beat their (Chinese) taste and texture. I sometimes crave to have them and its always impossible to go to Chinese Rest, in my words Panda Express. So a quick do of Teriyaki at home sounds interesting though, at the same time its not very time consuming. Here goes my version, I promise you 2 things one its quick and two, the taste is good.

Ingredients:

Chicken - 1 lb washed and cut into pieces
Tamarind - Lemon Size
Gingely Oil - 1 tbsp
Water

Sauce:

Gingely Oil - 2 tbsps
Ginger - 1 inch minced
Garlic - few cloves minced
Brown Sugar - 1 tbsp
Molasses - 1 tbsp
Soy Sauce - 1 tsp
Salt to taste
Chilli Flakes

Garnish:

White Sesame Seeds - 1 tbsp
Shallots few chopped

Method:

1. Wash and cut Chicken into desired size. Extract Tamarind pulp, mixing it with Water.
2. Mix all the ingredients for the sauce and mix thoroughly well.
3. Heat a pan add Oil and drop the Chicken pieces when the color changes to white or when they are cooked partially add the sauce.
4. Mix thoroughly well and let the Chicken blend and cook for 5-10 mins add Tamarind pulp and cook until the sauce reduces, remove from heat.
5. Garnish with Sesame Seeds and Shallots and serve hot.

Serve With: Pulav or Noodles or as starters

Aloo Paratha

2008-10-15T20:07:00.000-04:00

Everybody loves Aloo and definitely we would have tried this at home one day or the other. Just a lil variation, I used cheese, I always find ways of using Cheese :)

Ingredients:

For the Filling:

Potatoes - 2 medium
Onion - 1 small minced
White Pepper Powder - 1/2 tsp
Chilli Powder - 1/2 tsp
Cumin Powder - 1/2 tbsp
Turmeric Powder - 1/4 tsp
Cumin Seeds - 1/4 tsp
Salt to taste
Oil - 2 tbsps

For the Parathas:

Whole Wheat Flour - 2 cups
Buttermilk - 1 cup
Salt to taste
Flax Seeds - 1 1/2 tbsps

Others:

Cheese grated and crumbled
Garam Masala

Method:

1. Wash, peel and boil Potatoes and mash them.
2. Heat Oil in a pan add Cumin Seeds when they splutter add minced Onion and cook until they turn golden.
3. Sprinkle Salt, Turmeric Pwd, Chilli Pwd, Pepper, Cumin Pwd and Turmeric Pwd mix well.
4. Add the mashed Potatoes and cook for a coupla mins and remove from flames and let it cool.
5. In the mean time Mix all the ingredients for the Parathas and roll them into balls larger than golf balls.
6. Now separate the Potato mixture and make a ball put some crumbled Cheese and place them within the Paratha balls and roll them using a rolling pin.
7. Toss the Parathas on a Tava by spraying Oil and cook both the sides.
8. Serve by sprinkling Garam Masala on them and grated Cheese.

Serve With: Curry

Malai Kofta

2008-10-14T16:33:00.000-04:00

I mostly avoid dishes with lotsa Carbs, guess what with a 10 lb bag of Potatoes in the pantry I am left with no choice than to indulge into cooking with lotsa and lotsa of carbs :)... I know its a pain in the neck with just 2 ppl at home and all these dishes, I guess by the end of this Potato Saga my BMI would shot high... Anyways all that apart with one Potato lover backing the idea of a Potato week :) I love Malai Kofta's the first time I made them it was all a mess, the second time I progressed and the dish came out fantastic... I make them a little different, the ingredients are all the same, but a little easy way in making them is all I did... I used to Microwave the koftas to avoid deep frying, if microwaved they need to be cooked on the reverse side too, most importantly they cannot be man handled, so I deep fried this time...

Ingredients:

For the Kofta's:

Potatoes - 3 nos. Medium sized
Carrot - 1 large
Peas - 1 cup
Cabbage - 1/2 cup
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Cumin Seeds - 1/4 tsp
Bread Crumbs - 2 tbsps
Cashewnuts - few
Salt to taste
Cilantro a few stalks
Water
Oil for frying
Plain Flour - 2 tbsps
Paneer/Cottage Cheese

For the Curry:

Onion - 1 Medium minced
Tomatoes - 2 Medium
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Cumin Seeds - 1/4 tsp
Ginger - Garlic Paste - 2 tbsps
Oil - 2 tbsps
Butter - 1 tbsp
Malai/Cream/Whole Milk - 1/2 cup
Cilantro few stalks
Salt
Water

For Garnishing:

Garam Masala - 1 tbsp
Cumin Powder - 1/2 tbsp
Cashewnuts a few
Cheese

Method:

1. Wash, peel and dice the Potatoes and boil them with Water and Salt. Once tender mash them.
2. Soak the Cashews in hot Water, I soak them cause the kofta's will be tender and the nuts when soaked becomes tender rather than crispy.
3. In a bowl grate Carrot, add Peas and chopped Cabbage mix with Water and microwave for 4-5 mins or until they become tender. When cool squeeze the water out of the Vegetables and reserve the Water for the Curry.
4. Mix the Vegetables, soaked nuts, Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder and Cumin Seeds, finely chopped Cilantro. Add Bread Crumbs based on the dryness of the Vegetables, try to make small golf-sized balls if they fall apart add more Bread Crumbs and roll them into balls.
5. Cut the Paneer/Cottage Cheese into small pieces and center them within the balls and roll them (I like soft cheesy and elastic centers, you can grate them and add the Paneer with the veggie).
6. Roll the koftas into Plain Flour and dust the excess flour, mean while heat Oil. When Oil is hot deep fry the koftas until they turn brown. Remove and strain on kitchen towel.

7. In a pan heat Oil and add Butter, Cumin Seeds and let them Splutter. Add minced Onion and mix well.
8. In a bowl add Water and place the Tomatoes and microwave them for 2 mins, they cook and become tender. Remove the skins and mash with a spoon.
9. Add Ginger-Garlic Paste when smell disappears add the Masala's and stir well, then pour the Tomato paste and the reserved water from Kofta's, in just 2 mins they will cook and give out the aroma.
10. Mix in Cream/ Whole Milk and stir well add choppped Cilantro.
11. In a bowl arrange the Kofta's and sprinkle Garam Masala and Cumin Powder over them and then pour the Curry and Garnish with Cashews and grated Cheese.

Serve With: Roti or Pulav

Bengali Fish Curry and Fish Fry

2008-10-10T16:18:00.001-04:00

Ingredients:

To Fry

Fish - 2 lbs
Chilli Powder - 2 tbsps
Turmeric Powder - 1/2 tbsp
Garlic Crushed - 4 cloves
Lime Juice - 4 tbsp
Salt to taste
Cooking Oil

To Paste:

Tomatoes - 2 nos.
Green Chillies - 4 nos.
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Ginger Roots - about an inch
Yogurt - 2 tbsps

For Curry

Cooking Oil
Cumin Seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Fennel Seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp
Onion Seeds - 1/4 tsp
Salt to taste
Water

Garnish:

Curry Leaves a few
Cilantro a few

Method:

1. Wash and cut the fish into desired slices and pat them dry with a kitchen towel.
2. Mix Chilli Powder, Turmeric Powder, Garlic, Salt and Lime Juice and marinate for a couple of hours.
3. In a tawa heat little Oil and fry the Fish either side or deep fry in a skillet.
4. When cooked remove and drain on paper towels.

5. Paste all the ingredients for the curry and mix Yogurt and set aside.
6. Heat a skillet and add the remaining Oil after frying the Fish this give more flavor to the dish.
7. Add all the Seeds and let it splatter, mix in the Paste and stir well adding sufficient Salt and Water.
8. When the curry starts thickening add the fried Fish and simmer for a few mins, garnish with Curry Leaves and Cilantro.

Serve With: Rice or Dosa

Coconut Diya and Lentils

2008-10-08T19:25:00.001-04:00

Today is a special day for Goddess Saraswathi (Goddess of education), why only this day??? Anyways years back we (me and my brother) would long for Saraswathi Pooja, just because this is the only day when elders ask kids not to study yahoooooo... Holiday for Saraswathi!!! oh not really, but officially elders say not to study for a day... Above all there will be lotsa sweets and snacks awaiting us throughout the day, when we near dusk all kinds fear creep in about the next day studying, anyway thats part of life... I wanted to make a special sweet for a special occasion then came the thought of Coconut Diya.

My Diya may not be perfect enough, I dint take much time to craft it well I say... I lil secret I would share with you, I dint have milk powder, rather had Infant Formula which I substituted for Milk Powder ha ha ha...

Ingredients:

Coconut Powder - 1 cup
Milk Powder - 3/4 cup
Water - 1 cup
Sugar - 2 tbsps
Cardamom Pod - 1

For Decoration:

Sprinkles
Pista

Method:

1. In a bowl add Water and Milk Powder and mix well. Heat the mixture on low heat stirring frequently.
2. Add Sugar and mix well then add the Powdered Coconut. Grind the Cardamom Seeds and discard the pod and sprinkle over the mixture.
3. Cook until the mixture is thick enough to roll them into balls. Let it cool.
4. Roll them into small balls and make a nossel to resemble a Diya or cover a diya with a plastic sheet, place the ball and press to take the shape of the diya.
5. Decorate with Sprinkles and place a Pista for the light.

Lenthils:

Lenthils are not never a difficult dish to make... Soak the Lenthils for a few hours they will take a lotta Water, after around 4 hours they will be bulged up. Boil Lenthils in Water and Salt in just 5 mins they will be cooked.

In a pan heat Oil once Oil is hot add Mustard Seeds and let it crackle, then goes Curry leaves and Red Chillies and a pinch of Salt. When Onion turns golden toss the boiled Lenthils and let it stand for a few mins and serve hot.

Blueberry Cookies

2008-10-07T19:55:00.000-04:00

Everytime I pull out the bottle of Blueberry preserve I can only think of Vinoth (good friend of mine), he simply loves Blueberries. I cant forget the day we went Blueberry Doughnut Cake hunting at almost every Dunkin Doughnuts store in Boston. He is simply crazy about Blueberries, we were able to convince him to have pancakes (which he hates) by adding blueberries to the pancake dough.

Ingredients:

All Purpose Flour - 1 cup
Rice Flour - 1 cup (roasted)
Butter - 100 gms
Sugar - 3/4 cup
Baking Powder - 1 tsp
Egg - 2 nos.
Vanilla Essence - a few drops.
Salt a pinch
Blueberry Preserve

Method:

1. Sift All Pupose Flour and Baking Powder and mix the Rice Flour and set aside.
2. Bring Butter to room temperature (do not melt it, let it cool down).
3. Beat Egg with Essence until nice and froathy.
4. Add Sugar one spoon at a time and mix well then add the beaten Egg little by little without forming lumps at anytime.
5. Now spoon the mixed Flour and mix continuously until all the flour is added. 6. Roll the dough into small balls and dig a small hole at the top and burry the Blueberry Preserve and slightly flatten it.
7. Bake the cookies in a microwave oven for 6-7 mins. While placing the cookies in the tray give sufficient space between them. If you have more than one set to bake the consecutive sets will take less time to bake.

Makes : 15-16 nos.

Meme

2008-10-07T14:40:00.012-04:00

I have been tagged by Usha for the 7 facts of meme, and ofcourse everything has rules:

a) List the rules on the blog
b) Share 7 facts about you
c) Tag 7 other people at the end of the blog

Oh yeah am done with the first rule now ;)

This sounds simple and interesting right, yup meme I can talk about myself , who doesnt like to speak (I am not very modest he he). One little secret there are more than 7 facts oh God 7 is little but rules are rules, now about me....

1. I derive a lot of pleasure cooking for others (am little cautious not to eat them all and load on flesh on me), I always remember little things about others food desire and love cooking for them.

2. I am a little slow in making friends, but I do cling on to them for long - good or bad, long or short, happy or sad...

3. My little food craving secret - early morning egg and cheese toast, sweets made out of milk, butter and garlic combo and ofcourse wine (I am not a drunkard but like the taste of wine, so I sip once in a while, limit is limit though mmm)...

4. Am not a TV bug but obviously love to read books so call me book bug anything from romance to cooking even about c-section, I dont mind reading them... (Love to read myster, and relic hunting and watch too little choosy)

5. I love to dec my kitchen with Indian-ethinic wooden things, can say I am slowly progressing, definitely a tough job...

6. I dont like anyone taking charge of my kitchen, means I am the King and Queen of my kitchen, there is no place for a minister there :(

7. I am cleanliness geek, but never mind getting my hands messy doing crafts and gardening. I spend most of the time doing embroidery, painting, gardening and ofcourse shop shop and shop until I fall (love to retain a trendy wardrobe). Planning for a garden next summer hope it works out well.

Oh that was not an easy job, condensing everything into 7 was definitely not easy ;) I can strike off the second rule too now.

For the Third I am tagging my good old friend Valarmathi, and
Liz,
Ramya,
Hetal,
Daily Meals,
Alexa, &
Chou.

I would like to pass on an award (introduced new) "Tusk Fairy Snack Award" to Divya for her wonderful Dates Cookie.

Perfect Bread

2008-09-30T22:59:00.002-04:00

I have been making bread for quite sometime now, but this time I was able to make the perfect bread. Although the bread came out well everytime it was made earlier, it needed special attention. A lotta kneading, kneading and kneading, then they will have to be place in the right temperature once raised, knead again so we get the bakery texture, raise and color.

Bread making was a little tedious (cause the expectation was a little high to perfect it to the bakery grade bread). This time the bread came out really well, perfect color, perfect texture and ofcourse the raise. To be honest I never thought I will ever be able to make such nice bread. It tastes awesome and worked out perfect for French Toast.

Knife did run through the loaf so easily and see the whole loaf was sliced up and baged in a ziploc in just few secs. I thought it made me a favour though ;) The secret behind the perfect bread was the mixing machine it saved me all the work of kneading, kneading and kneading thus making work easy and simple, it did raise well and full then fresh bread was all ready for breakfast. I used sunbeam for mixing and making this wonderful bread.

I used just one cup of bread flour to make this, I know what will be the next question how big is my one cup ;) to say in otherwords the approximate amount of flour that I used was 180 gms. The approximation is close there would have been a + or - 3 gms thats it.

Methi Roti

2008-09-27T20:18:00.000-04:00

Methi Rotis are my brothers favorites, I love to cook these for him. Everytime I used to go home either from Chennai or from Sathy he asks me to make them for him. He likes to include leafy vegetables in his diet diet ;)

Ingredients:

Methi Leaves/ Fenugreek Leaves - 1/2 cup
Whole Wheat Flour - 1 1/2 cups
Chilli Pwd - 1/2 tsp
Pepper - 1/4 tsp
Salt to taste
Buttermilk
Butter

Method:

1. Wash and pick the Methi Leaves and pat them dry, chop them if desired.
2. Mix all the ingredients including the Methi Leaves.
3. Roll the dough into small balls and press the balls using a rolling pins.
4. Toss them on a hot tava until each side is cooked dab the rotis with Butter.

Serve with: Curry

Shankarpala

2008-09-25T18:45:00.000-04:00

I dont like Shankarpala just for 2 reasons, one being that its made in Oil and the other that it has All Purpose Flour. But my better half does like this very much, after a long times request I made up my mind to do this. Shankarpala can be stored in airtight cointainers for nearly 2 weeks. It definitely makes a great snack.

1. Sift 1 cup of All Pupose Flour with a pinch of Salt in a large mixing bowl and set it aside.

2. Warm a sause pan and add 1/4 cup of Water and add 1/2 cup Sugar and 1 tbsp Ghee and mix well till Sugar dissolves.
3. Now pour the Sugar solution to the Flour little at a time and make a nice dough, divide it into 2 balls and roll them using a rolling pin.
4. Heat Oil in a large Kadai and cut the dough into diamonds or squares or triangles and loosen them.
5. Now deep fry the pieces in oil until the color changes, always keep the heat on medium.
6. Remove from heat and use a kitchen tissue to drain the excess Oil.
7. Store it in an airtight container or Ziploc bag.

Egg Curry from Srilekha's Post

2008-09-24T20:36:00.007-04:00

I tried the Egg Curry from Srilekha's post. I am really glad I did try that recipe, I usually break the Egg into the gravy and let it cook. I have never tried boiling the Egg and using in the curry. Thanks Srilekha.

Dhal stuffed Paratha

2008-09-24T20:08:00.008-04:00

I used to think that Wheat has less Carbs, but lately I found that was not true. So I wanted to make Paratha rich in protein thats how these parathas came to mind. Alrite now the Parathas look very normal but tastes differs.

Ingredients:

Wheat Flour - 2 cups

Buttermilk - 1/2 cup

Salt to taste

Butter Stick

For Dhal mixture:

Masoor Dhal -3/4 cup

Garam Masala - 1/2 tsp

Coriander Pwd - 1/2 tsp

Chilli Pwd - 1/4 tsp

Lemon Juice - 1 tbsp

Salt to taste

Water

Method:

1. Wash the Dhal and boil it with Water, when the Dhal is partially cooked add Garam Masala, Coriander Powder, Chilli Pwd and mix well.

2. Try to keep the Dhal thick itself not making it fluidy, now add Salt and Lemon Juice and mix well.

3. In the mean time mix Wheat Flour, Salt and Buttermilk and make a dough and roll them into large balls.

4. When the Dhal is cooked well and all the liquid is evaporated make small balls.

5. Now press the dough and place the Dhal in it and roll them using a rolling pin and toss them on a hot tawa. When the Parathas get brown spots remove them from flame and swab it with the butter stick.

Alternately, mix the Dhal mixture with the Wheat dough add more Wheat flour to make a hard dough.

Serve with: Curry

Baigan Curry

2008-09-23T13:51:00.000-04:00

I am not a Baigan person, I try to avoid using it while I cook. Recently I happened to go to an Indian Restaurant in NYC and I was forced to try Baigan there, I somehow like the taste. So last week when I was at the Indian Store I picken up Baigan there but dint have the courage to cook but then I made up my mind to give it a go.

Ingredients:

Baigan/Brinjal - 5 nos.
Onion - 1 large
Green Chillies - a few
Curry Leaves - a stalk
Red Chilli Pwd - 1 tbsp
Turmeric Pwd - 1/2 tsp
Salt to taste
Tamarind - medium gooseberry size mixed in water
Water
Cooking Oil - 7-8 tbsps
Coconut milk - 1/2 cup

To Dry Fry:

Poppy Seeds - 1 tsp
Sesame Seeds (White) - 1 tbsp
Cumin Seeds - 1 tbsp
Coriander Seeds - 1 tbsp
Peanuts - 10-15 gms

Method:

1. Dry fry all the seeds separately and skin the Peanuts after roasting.
2. Chop the Onion and fry with a tbsp of Cooking Oil and let it cool.
3. In a mixer put Coconut pieces and Water and grind it well strain the Coconut remains and save the Coconut Milk.
4. Now paste the Onions and all the roasted seeds, add the Coconut Milk to it to make a fine paste.
5. Meanwhile in the same pan add few tbsps of Oil and fry the diced Baigans till goldenbrown remove from flames.
6. In the same pan add chopped Green Chillies and Curry leaves once they splutter add the Onion paste and the remaining Coconut Milk if any and mix well.
7. Add Red Chilli Pwd, Turmeric Pwd and Salt, mix them well until they blend with the paste.
8. Once they start boiling add the Tamarind Water and the Baigans and mix well and let it cook for 5 mins.
9. Garnish with Coriander Leaves and remove from flames.

Serve with: Rice or Dosa

Garlic Shrimp

2008-09-21T13:10:00.002-04:00

Shrimps are easy to cook and they taste delicious. Shrimps need less time to cook, with limited spices they come out amazing.

Ingredients:

Frozen Shrimps - 1 1/2 cups
Butter - 2 tbsps
Garlic - 7 nos. finely chopped
Dried/fresh Parsley - 2 tbsps or substitute with Coriander Leaves
Red Chilli Falkes - 1 tbsp (or Whole Red Chillies crushed)
Lemon Juice - 2 tbsps
Sugar 1/2 tsp
Salt to taste

Method:

1. Wash the Shrimps leave the tails, if they are not pre-cleaned remove the liver and wash thoroughly.
2. Heat Butter in a pan and add Garlic and let it cook on medium flames when the raw smell disappears add Parsley, Red Chilli Flakes and Salt.
3. Now put in the washed Shrimps and mix well add Sugar and check for Salt.
4. In about 7-8 mins the Shrimps will be cooked now pour the Lemon Juice and stir well remove from flames.

Serve with: Toasted Bread

Pancakes

2008-09-21T10:34:00.002-04:00

We always think that it involves a great deal of work to make pancakes at home, so we get the ready made mix. I love Aunt Jemima pancake mix, its wonderful and they come out good compared to Bisquick mix. Now there are ready to use mix or shake and pour mix available in the stores and convenient pancake dispensers available too. There are 2 reasons why I prefer making pancake mix by myself, one the amount of sodium and other preservatives can be reduced by mixing our own and the second the cost which is not a big effect.

Ingredients:

All Purpose Flour - 1 cup

Baking Pwd - 1/2 tsp

Salt - 1/4 tsp

Sugar - 2 tbsps

Egg - 1 no. whisked

Buttermilk - 1/4 cup

Water - 1/2 cup

Butter - 1 tbsp

Method:

1. Add all the ingredients in the same order and mix thoroughly well to a smooth soft dough without any lumps to dosa flour consistency.

2. Heat a pan and pour the mixture and let it cook for a coupla mins. Toss the pancake and let it cook.

3. Serve with Maple Syrup or Honey and a dice of Butter.

Naan

2008-09-21T08:30:00.000-04:00

I can only think of my sister Shubhashini when I make Naan, she is very quick and fast in learning things she is really amazing... I love the determination in her... She used to have a pan to make Naan. I love the way she makes Naan, this is definitely borrowed from her... She make the dough, rolls them and puts them on the Pan when one side is cooked she reverses the pan and holds the uncooked side of the Naan exposing to the Flames. Unfortunately mine is an electric coil so I had to toss it over for the other side to cook. I also use this as a Pizza base. Okay here is my version-

1. In a bowl add a tbsp of Yeast and a tbsp of Sugar, warm some Milk/Water and mix along with the Yeast mixture and stir well and let it raise.

2. In another large bowl mix All Purpose Flour, Salt and a pinch of Baking Powder.

3. Now add Yogurt and the raised Yeast mixture and make a dough.
4. Wet a Kitchen Tissue and cover the dough and let it raise for 15-20 mins.
5. Roll the dough into small balls and use a rolling pin to roll the dough.
6. Heat a pan and toss the Naan over it until it raises.

Serve with: Chicken Gravy or Vegetable Gravy.

Paneer Bhurji

2008-09-20T18:41:00.000-04:00

Paneer Bhurji is a very simple and a tasty dish. Doesnt requires much many ingredients, hope Yehiya finds all the ingredients. Happy cooking.

1. Heat a pan, when hot add Cooking Oil, 1/4 tbsp Cumin Seeds, Cinnamon, 2 Cloves, a few Cardamom, 1 Green Chilli chopped.

2. Add 1 medium Onion chopped, an inch of Ginger finely chopped, 4 cloves of Garlic finely chopped and few Curry Leaves when raw smell disappears add Red Chilli Powder and Salt.

3. Now add the diced medium sized Tomatoes, turn the flames to medium until Tomatoes are tender and well cooked.

4. Now add the sliced Peppers and mix thoroughly, they will become tender in a few minutes.

5. Add a can of Corn, cover and cook for 3-4 min's.

6. Add the grated Paneer, mix well and remove from flames. Garnish with chopped Corainder Leaves.

Peppers, Paneer and Corn Kernels make the dish a little sweet so ppl who like to have a hot dish add sufficient Red Chilli Powder and Green Chillies.

Serve with: Roti or Bread

Sago Vada

2008-09-19T18:02:00.011-04:00

Sago is an interesting ingredient, but when its boiled they make a sticky gum and working with that sometimes makes us loose our patience. Sago Vada can be stored for upto a weeks time and used for lunch with Rasam.

1. Boil 1 cup of Sago with Water until tender takes about 5 mins.

2. Wash and boil 2 medium Potatoes, skin them and grate/smash them.

3. Add Salt, Red Chilli Powder, Turmeric Powder, Cumin Seeds and finely chopped Curry Leaves.
4. Heat Oil in a large deep Kadai and made small balls and press them, deep fry a few at a time. Too many will become clumsy and spoil the shape.
5. Drain the Oil and place them on Kitchen Tissue so they absord the remaining Oil.

Serve With: Mint Chutney or with Rasam and Rice

Mooli Paratha

2008-09-18T16:37:00.001-04:00

I had tough time finding nice tender & slim Mooli's... The Indian Stores close by sold big mature ones which I wasnt happy about... Had to wait all this time to make them, sorry for making you guys wait...

Ingredients:

Wheat Flour 1 1/2 cups
Gram Flour 1/2 cup
Mooli - 1 cup grated (Raddish)
Mooli Leaves - 1/3 cup finely chopped
Red Chilli Pwd - 1/2 tbsp
Turmeric Pwd - 1/4 tbsp
Cumin Seeds - 1/2 tbsp
Cooking 4 tbsps
Asafoetida a pinch
Salt to taste
Curd a few tbsps
Butter small amount

Method:

1. Grate the Raddish/Mooli and mix with Salt and set aside for a while.
2. Add all the ingredients except Cooking Oil and Curd.
3. Mix well and make a hard dough, if the dough could not be rolled add Oil and Curd if required.
4. Set aside for 15-20 mins and make small balls, using a rolling pin roll the dough.
5. Toast them on a thava toss them on the back repeat it until its cooked apply Butter after removing from the thava.

Serve with: Chicken Curry or Peas Curry

Ven Pongal

2008-09-16T10:45:00.004-04:00

Ingredients:

Raw Rice - 2 cups
Moong Dhal - 1 1/2 cups
Cumin Seeds- 1 1/2 tbsp
Pepper Corns - 1 tbsp
Ghee - 3 tbsps
Sesame Oil - 2 tbsps
Salt to taste
Water - 7 1/2 cups
Cashewnuts as required

Method:

1. Wash and soak Moong Dhal and Rice separately for 20 mins.
2. In a pressure cooker heat Sesame Oil and Ghee, when hot throw in the Pepper Corns and Cumin Seeds.
3. When the Cumin Seeds pop add the Cashewnuts and fry until brown. Then drain Water from Moong Dhal and add to the Ghee and reduce the flame.
4. Add the Rice and pour Water, adjust Salt cook for 5 mins.
5. Close the lid and cook until 6-7 whistles.
6. Once the pressure release open the lid and mix well.

Serve With: Chutney and Sambar

Tri Colored Sandwich

2008-09-16T08:14:00.000-04:00

1. Shred Cheese and divide it into 3 portions.
2. To one portion add Orange food color, to another add Green food color and keep a portion as it is.
3. Toast 2 Bread slices cut them across, sprinkle the Orange Colored Cheese between 2 slices.

4. White between the 3rd slice and the other 2 slices.

5. Sprinkle Green colored Cheese in the last slice and microwave the Bread slices for 30 sec's

Alternate Method: For sweet lovers, use shredded Cheese and Coconut sprinkle Sugar and do the same as above. Kids love this and it works out with them.

Peas Curry

2008-09-15T10:19:00.011-04:00

1. Heat Oil in a pan, Asafoetida Powder and Cumin Seeds let it splutter.

2. Add finely chopped Garlic, Ginger and Green chillies.

3. Once the smell disappears add finely chopped Onions. Chop Coriander Leaves and crush Lemon and set aside.

4. Now add all the Masalas (Turmeric Powder, Chilli Powder, cracked Pepper, Cumin Pwd, Coriander Pwd, Salt) and mix well.

5. Mix boiled Peas or fresh peeled Peas into the masala and add Water let it cook for 5-10 mins.

6. Beat Yogurt with lil Water add pour it into the skillet and keep the flames medium.

7. Garnish with chopped Coriander and add 1/2 tbsp of Lemon Juice.

Serve With: Pulav or Roti

Carrot Cake

2008-09-12T11:22:00.008-04:00

Carrot is rich in carotene, I thought of a cake that has less calories and healthy too. So I substituted All Pupose Flour with Wheat Flour. Check this out with less quantity and if you like it go a head else substitute with All Purpose Flour.

1. In a large bowl extract 2 Egg Whites and beat well with a pinch of Salt.
2. No add 2 tbsps of Honey and 1/2 cup Shredded Carrot (I used the Carrot remains from the juice).
3. Mix the 1 Cup Wheat Flour and 1/8 tsp of Baking Powder add a little Orange Juice and 1 tbsp of Cooking Oil to bring the consistency.

4. Grease a tin and pour the dough and bake it at 450 degree for 15-20 mins.
5. Top it with Cream or nuts.

Do not expect this cake to be very tasty and fluffy like a Chocolate Cake, since Wheat Flour is added its taste is limited.

Morru Kulambu

2008-09-09T12:13:00.024-04:00

Cooking at a bachelors place is like lifting a mountain. We can never assume that they would have all the ingredients that are required for cooking more important they will not have the proper utensils to cook(like mixers etc). There are some ppl who always stock up their kitchen with all the needed things irrespective of whether they cook or not. Thankfully I found everything that was needed for making Morru Kulambhu at a bachelors place.

It doesnt take much of preparation time and tasts good, Some like to grind the powder for Morru Kulambhu finely I like it when its coarse.

1. In a mixer grind 2 tbsps Toor Dhal, 1 1/2 tbsps Rice, 2 Red Chillies, 1/2 tbsp Cumin Seeds coarsely.

2. Mix Water with the coarse powder and keep aside.

3. Heat a wok add 2 tbsps of Cooking Oil, when hot add 1/2 tsp Mustard Seeds and let it splutter.

4. Now add the Curry Leaves and Sliced Onions and allow it to turn golden brown.

5. Add a pinch of Asafoetida and Turmeric Powder and mix saute.

6. Pour the ground mixture and add Salt and stir it and cook for a coupla mins.

7. Meanwhile mix fresh Yogurt with Water and beat well.
8. Add the Yogurt and mix well, remove from flame when it starts boiling.

Serve With: Rice, Dosa

Garlic Press

2008-09-06T22:44:00.000-04:00

To make Ginger-Garlic paste everytime a recipe requires it, is a pain in the neck... Specially with the mixer's here, they dont help us make a smooth paste (specially when a small quantity is to be ground)... So it was best to paste them and store in separate containers... That ways I was happy that it dint contain any preservatives, and I kinda disliked the smell of the all ready to use Ginger-Garlic paste... But again this phobia of mine always made me wash my hands wipe them dry everytime I had to draw a spoon out of the container, amidst cooking this ofcourse is painful too...

I came across this Garlic Press, its available in all the stores (like Taget, Kohls etc) in the kitchen Equipments aisle... It costs $11 though, when there are good deals or when coupons are available its defiitely something worth buying... Now work has become very easy, peel the Garlic Cloves and place them in the container with holes and press the handles, Garlic is semi pasted, its ofcourse coarse... The taste is different than when it is crushed or pasted in a mixer or a mortar... Garlic Press has earned a permanent place in my kitchen for sure... ;) Am planning to send one for my Mom too... Happy cooking folks!!!

Tomato Chicken Gravy

2008-09-03T15:10:00.016-04:00

When I was back in Chennai I used to long to have Chicken and that hostel of mine never serve chicken enough for a person, one small cup which had 2 pieces of bones with little skin around it and obviously there was gravy... My roomie (Visalakshi), she knows me well and used to save a cup of so called chicken every Sunday (that was when we were served NV), if I dont happen to have food there... Oh my God, these days are really good days (I did have a wonderful time back there too but with respect to food nope)...

Now I have all the time and resource to cook and test on one poor lil, oops tall though, guy this dish turned out really well Krishna and Venkat too enjoyed this...

1. In a large pan heat 2 tbsps of Cooking Oil, add a Cinnamon stick (about an inch), coupla Cloves and Cardamom, few Bay Leaves.
2. Chop in the Ginger and add it along with the spices. Add the Green Chillies and Tomatoes too.
3. After a coupla minutes add some Water and cover and cook for 15 mins or until the Tomatoes are well done.

4. Wash the Chicken and pat them dry with a kitchen towel or with kitchen tissues.
5. Add Ginger and Garlic paste 1 tbsp each then add 1 cup of Yogurt, Red Chilli pwd and Salt.
6. Cover the bowl with a Plastic Sheet and marinate in the Refridgerator for 2 hours.

7. The Tomatoes would have been cooked well and split up, allow it to cool and remove all the spices (Cinnamon, Cardamom, Cloves and Bay Leaves) and paste it thoroughly.
8. Now heat the Tomato paste in a pan on medium flame, in the mean time paste the Cashews with lil Water.

9. Add a tbsp of Honey and a tbsp of Ketchup and stir well now add the Cashew paste and Salt.

10. Now transfer the marinated Chicken to a pan and bake it for 25 mins on 450 degree or Grill it or just fry the Chicken in and pan until Golden brown.

When baked the Chicken looks like this... I prefer baking it cause no more Oil is used but its a time consuming process it takes about 25-30 mins. Frying it will work out though, cause not much of Oil or Butter is used in this dish.

11. Now add the Chicken into the Gravy and chop in some Cilantro and keep it on low or medium flame for about 5-10 mins.

Serve with: Chappathi or Dosa or Naan

Kollakattai

2008-09-03T14:37:00.008-04:00

Today is Ganesh Chathurthi and I really dint intent to cook anything special until this afternoon, then some kinda nostalgia crept in and I was desperate to have Kollakattai, I was quick enough and started making it... It isnt really tough or difficult to make but the procedure might seem a little long though...

1. Soak 1 1/2 cups of par boiled Rice for a coupla hours.
2. Grind the Rice to a coarse paste by adding little Water, if its gonna be too fine a paste the kollakattai's will become hard.
3. In a Wok heat 4-5 tbsps of Cooking Oil , add Mustard Seeds and let it splutter.
4. Add the Channa Dhal, let it cook for a while then add the chopped Onions and Green Chillies.
5. I like to add broken Red Chillies too, add Salt and check for taste.
6. Now pour the Rice paste and mix it thoroughly, this is done to bring the dough to a consistency so its easy to roll balls.
7. Roll the dough into oval shaped structures. This is shape will cook well. Place them on the idly plate in a cooker and cook for 15-20 minutes.

Serve with: Coriander Chutney or Coconut Chutney

To check if the Kollakattais are al dente stick a knief, if it slides out well without sticking then its all good to go... It was wonderful to have Kollakattai after quite a long time...

Paneer Gravy

2008-08-26T12:50:00.011-04:00

To cook with minimum masala is fun and when the dish tastes amazing there will be a spark in the eye, I did enjoy this dish.

I used to think gravies taste good only when we add Onions in it but this time I dint use Onions.

1. Wash and dice the Peppers, dice the Paneer (I used half of the Paneer) about the same size of the Peppers.

2. Fry 3-4 Red Chillies and 1 tbsp of Coriander Seeds and ground them to a smooth powder.
3. Heat Oil in a Wok, add then Chilli-Corriander Powder Stir well.

4. Peel the Garlic and paste them, I use a Garlic Press which is very handy. Add the Paste or crush in the Garlic and cook for a few mins.
I have heard my Mom say that dishes taste differently if the ingredients are prepared differently, for example when tomatoes are crushed they taste different than when the tomatoes are pasted or cut. I started trusting that strongly these days, when I paste Garlic the taste was different and when I crush them the taste is different...
5. Now add the sliced Tomatoes and mix well add Water if you want a lil more gravy.
6. Add Chilli Powder and Turmeric Powder, cover and cook on medium or low flame.
7. In about 15 mins the Tomatoes will be well cooked and make a paste by themselves, add Salt.

8. Powder a few Fenugreek Seeds (too much make the dish bitter) and mix with the gravy.
9. Heat a pan with a tbsp of Oil add Cumin Seeds and fry the Paneer and Peppers when the Paneer turns Golden remove from flame and mix along with the gravy.
10. Chop Cilantro and garnish the dish.

Serve With: Naan, Chappathi Dosa or Pulav

Pappu Rasam

2008-07-15T20:41:00.013-04:00

Rasam, oh God the loveliest dish one can make... Even a novice in cooking will be able to do it perfectly... When ever I speak of Rasam I can only think of My Grandma's Rasam... I recollect the strong smell of Rasam from my Grandma's kitchen window... Oh, how could she make such nice smelling and indeed tasty Rasam...

I once made this Rasam for a guest, the comment I got was it tastes like Bengaluru Rasam... Trust me this Rasam tastes really good... Got it from my Mom though... I have heard that when someone makes good Rasam then that person is believed to be a "Good Cook"... I have heard my realtives say "Athamma makes good rasam" (that was about my Mom's Rasam).

Rasam can be made quickly but when I initially started making them I felt that I had to use every ingredient from the spice rack... ;)

1. Boil 1/4 cup Toor Dhal with a pinch of Turmeric Powder, 1 Tomato and Gingely Oil.
2. Take 1/2 cup of Water and a small lemon size Tamarind and make a paste, remove off the pods and seeds.
3. Mix the Tamarind Water and 1/2 tbsp Chilli Powder, Salt and press a Green Chilli add sufficient Water with the Dhal mix and bring it to a fluid consistency.
4. Heat 1/2 tbsp Cooking Oil, add Mustard Seeds and let it splutter.
5. Then add 2 Sambar Onions (Small Onions) chopped {I use big onions}, crushed Garlic Cloves 2 nos., Curry Leaves, Red Chillies and Asafoetida.
6. Then pour the Dhal Mixture and allow it boil, in about 5-10 mins you will see froath do not stir remove from flames.

7. Meanwhile powder 1/2 tbsp Corriander Seeds, 1 tbsp Pepper and 1 tbsp Cumin Seeds and keep it in a bowl clean Corriander Leave and leave it in the same bowl.
8. Now pour the Rasam into the bowl and stir well.

It would seem to be a long procedure but the preparation time would be 15 mins and the cooking time 15 mins.

Coconut Chutney

2008-07-09T13:50:00.008-04:00

Coconut Chutney is the simplest and the easiest thing to prepare... Its actually the quickest side that is prepared... I re-collect, my Mom usually prepares Coconut Chutney when ever my Grandpa makes his visit home, it was his fav... But I used to dislike it God knows why. During winter months I have noticed the oil come out anyways its the most frequently made Chutney... The taste differ when we grind them in a Stone Motar and when its ground in a mixer...

1. Cut Coconut into pieces, 4-5 Green Chillies, 4-5 tbsps of Chick Peas and Salt and grind it adding Water as required.
2. Take a small Lemon sized Tamarind and mix with Water and add it with the ground chutney.

3. Heat Gingely Oil or Cooking Oil in a pan add Mustard Seeds let it splutter.
4. Add 1 tbsp Urad Dhal, 1 tbsp Channa Dhal and a few broken Red Chillies and Curry Leaves.
5. Sprinkle few Asafoetida Powder, mix well and pour it on the ground Chutney.

Serve With: Dosa or Idly

Toor Dhal Adai

2008-07-09T13:21:00.007-04:00

Once I happened to visit Lakshmi's place, she makes scrumptous food, she served me with this Adai... I liked it very much, the most important thing that I liked about this Adai was that it was rich in Proteins and it tastes great too... I always wanted to try this out, mmm atlast I did it...

1. Soak 2 cups of Toor Dhal and 1/2 cup of Parboiled Rice for 2 hrs along with 4-5 Red Chillies and 2 tbsps of Cumin Seeds.
2. Grind them to a coarse paste by adding Water if required.

3. Cut 1 medium size Onion and few Stalks of Cilantro and mix in the batter.
4. Cut Coconut into small pieces add to the batter along with Salt to taste.
5. Heat a Pan and sprinkle Gingely Oil and spread the dough on medium flame.
6. After a min. toss off the Adai and wait until it cooks well.

Serve With: Chutney or Sambar

Tomato Onion Chutney

2008-07-09T12:43:00.008-04:00

1. Fry 2 tbsps of Channa Dhal, 1 tbsp of Corriander Seeds and 4-5 Red Chillies.

2. Chop a medium size Onion, dice 2 medium sized Tomatoes.
3. Heat a small pan and pour 2 tbsps Gingely Oil and fry the Onions and Tomatoes.
4. Now grind all the ingredients with Salt, until the Onions and Tomatoes blend well.

5. Heat 1 tbsp of Gingely Oil, add Mustard Seeds, 2 tbsps Urad Dhal and Curry Leaves.
6. Pour this mixture on the Chutney and mix well.

Serve With: Dosa, Idly or Chappathi

Oats and Semolina Adai

2008-07-09T12:18:00.008-04:00

1. Soak 1 cup of Rice, 1 tbsp of Cumin Seeds and 4-5 Red Chillies for an hour.
2. Soak 3/4 cup of Oats and Semolina each, for about 10-15 mins.

3. Grind all the ingredients to a coarse dough by adding Water if required.
4. Add 1/4 cup of All Pupose Flour to the dough and mix thoroughly.

5. Chop a medium size Onion and few bunches of Cilantro add these along with Salt to the dough.

6. Heat a Tawa and spray Gingely Oil, bring the heat to medium and spread the dough to a desired shape.
7. When the raw color disappears turn the Adai and let it cook it would take 2-3 mins for an Adai to cook well.

Serve With: Tomato Chutney, Coconut Chutney

Aranti Pandu Kachayam

2008-06-24T16:48:00.006-04:00

Everytime I get Bananas from the stores I always wish I made Kachayam for snacks dont know why I waited all these days to make them. Namo and Myself would be very excited when my Mom makes Kachayam. We would run to the kitchen every now and then and have them hot from the skillet... That was good old days...

Ingredients:

Bananas - small 2 nos. ripe and sweet
All Purpose Flour - handful
Sugar - 2 tbsps powdered
Baking Powder - 1/4 tsp
Salt - 1/4 tsp
Water - few tbsps
Oil for deep frying

Method:

1. Peel the Bananas and mash them in a large bowl. Mix in the remaining ingredients except Water and Oil.
2. Sugar itself will give the dough a thick consistency, if needed add Water and bring the dough to Idly Flour consistency.
3. Heat Oil in a skillet, when it is hot reduce the flames and always keep it in medium.
4. Using a spoon drop the dough into Oil and roll them if needed until it is cooked.
5. If Oil is not hot enough then increase the flames but before the dough is dropped in, reduce the flames and cook the balls slowly on medium flames so that the dough inside cooks well.