Cabbage Soup

After hogging the entire weekend under various excuses, we decided it was time for us to eat healthy. This morning, I wanted something different and quick for breakfast. My MIL's recipe came to my head.

Here is a tip:
Do not throw away the water in which you boil vegetables or lentils. They might come handy. For eg: After boiling lentils, do not throw away the drained water. You can just add it to any sambhar/rasam along with tamarind. Similarly, while making any sabji, you can use the water for gravy.
I made cabbage sabji and just used the water in which I boiled the cabbage. Here is what you need for this super quick breakfast

Ingredients;
1. Cabbage - 1/4 piece, chopped
2. Salt to taste
3. Ginger - chopped
4. Green Chillis - 3 nos

Method de Preparation:
1. Boil the cabbage in water. Leave it uncovered to keep the color from fading. Drain water and keep aside.
2. Now, in a mixie, take the boiled cabbage. Add the water as thick as you want your soup, chillis and ginger. Grind well
3. Pour in a bowl and serve with crackers/baguette pieces!

If you want, you can add a pinch of rasam powder for flavor.




Bon App!

Tomato Chutney

To go along with the Aval Idli/Dosa in my previous post, I decided to make something colorful and spicy. So, here goes the spicy tomato chutney!
Ingredients:
1. Tomato - 2 nos finely chopped
2. Onion - 1 medium, finely chopped
3. Red Chillis - 3 nos
4. Ginger to taste
5. Salt to taste
6. Urad Dhal - 1 tsp

Method de Preparation:
1. On a tava, in 1 tsp of oil, roast urad dhal till light brown. Add the red chillis and ginger and fry them.
2. Add the onions and tomato and fry them till the raw smell of onion goes away.
3. In a mixer, grind the fried onions and tomato mix. Add salt to taste.

It is ready to enjoy now. Serve with idli/dosa!

Bon app!

Aval Dosai and Idli

Yesterday, my husband decided to cook for me and started off making this aval upma(poha upma). Here is what he started with
Ingredients:
1. Poha - 2 handfuls
2. Onions - 1 medium chopped finely
3. Green Chillis - 2 nos finely chopped
4. Mustard for tadka


Method de Preparation
1. Wash poha and set aside
2. In a tsp of oil, add mustard and let it pop
3. Fry the onions and green chillis
4. Add the washed poha, salt and let it boil.

Now, since this came out like a batter than an upma, I decided to use this instead of throwing it out. I added
1. some chopped green chillis,
2. some finely corriander,
3. some finely chopped ginger, and
4. 4 tsp of rice flour.

I made a nice batter of it (dosa/idli consistency). I first tried making dosas of them. I was mighty surprised. While pouring the dosa, just let it set the way you pour it. Cover it and let it cook in steam. When the top side looks cooked in steam, flip it and let it cook. Ready to enjoy!


I couldn't stop myself with just dosa. I got adventurous and wanted to try idlis too. For idlis, I fried some cashews in ghee and added them to the batter. I coated the idli plate with melted ghee and then poured the batter. Here is how they came out:



You can enjoy this with mulagai podi/chutney!

Bon App!

Brinjal Thogayal

Growing up, my younger brother and myself never particularly enjoyed eating brinjal. But this was one dish that my mom did not have to convince us too much to eat. I remember how thrilled I used to feel when my mom packed thogayal sadam for lunch. Infact I used to eagerly wait for the lunch bell to sound and quickly open up my lunch box to soak myself in this happiness :). I used to help my mom to peel the roasted brinjal also and sometimes grind it for her.
Well, yesterday, the brinjal in my fridge called out to me to pay it some attention. After thinking for a few mins, I decided to remind myself of my childhood days with this thogayal

Ingredients:
1. Brinjal/Eggplant/Aubergine - 2 nos
2. Red Chillis - 4 to 5 nos
3. Urad Dhal - 1 tsp
4. Mustard seeds for tadka - 1 tsp
5. Tamarind - 1 small piece/half tsp
6. Salt to taste

Optional
7. Asafoetida - 1 pinch
8. Onions - half, well chopped


Method de Preparation:
1. Roast the brinjal on stove. Usually big fat brinjals are chosen for this thogayal. They need to be fire roasted directly on the stove till their skin becomes nice and dark and can be easily peeled. Peel the skin and set aside the roasted brinjal
2. On a small tava, in 1 tsp of oil, add asafoetida (optional) and urad dhal. Then add onions (optional) and red chillis and roast well. Add the tamarind while roasting. If you are using a paste, you can add it now or in the next step.
3. In a mixer, add the roasted spices, brinjal and salt to taste. Blend it well to a semi smooth paste.
4. Transfer the thogayal to a bowl
5. On a tava, splutter some mustard seeds and add the seeds to the thogayal in the bowl and mix well. Add salt to taste.

That's it. You have a delish thogayal that can be enjoyed with dosa/idli. As kids, we mostly enjoyed it mixed in hot rice with a drop of ghee..MMMmmm...

Bon App!

Now for my tag. My friend, Sailaja tagged me:
1) LAST MOVIE U SAW IN A THEATER?

Dasavatharam



2) WHAT BOOK ARE U READING?

Tintin!



3) FAVORITE BOARD GAME?

Monopoly



4) FAVORITE MAGAZINE?

National Geographic!



5) FAVORITE SMELLS?

Sandalwood, Eucalyptus, Smell of mud before rain, Amma's cooking..endless list!


6) FAVORITE SOUNDS?

Music, Daddy's scooter stopping at home



7) WORST FEELING IN THE WORLD?

Far away from loved one



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

What should I pack for lunch for B n me



9) FAVORITE FAST FOOD PLACE?

Subway/Quiznos



10) FUTURE CHILD'S NAME?

Still thinking



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

do more charity work, plan for future savings



12)DO YOU DRIVE FAST?

Nope



13) DO U SLEEP WITH A STUFFED ANIMAL?

Nope



14)STORMS–COOL OR SCARY?

Cool. esp with Hot tea and Bajji :)



15) WHAT WAS YOUR FIRST CAR?

Toyota Corolla



16) FAVORITE DRINK?

Tea/Coffee



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

do more outdoor sports, have more hobbies



18) DO YOU EAT THE STEMS ON BROCCOLI?

No


19) IF YOU COULD DYE YOUR HAIR ANY OTHER COLOR, WHAT WOULD BE YOUR CHOICE?

Deep Red



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

Chennai, Pilani, Hyd, Paris, College Station, Atlanta, San Francisco..



21) FAVORITE SPORTS TO WATCH?

Tennis



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

Great friend!



23) WHATS UNDER YOUR BED?

Iron Board



24) WOULD U LIKE TO BE BORN AS YOURSELF AGAIN??

Sure!



25) MORNING PERSON OR NIGHT OWL?

Depends..can do both



26) OVER EASY OR SUNNY SIDE UP?

Over Easy



27) FAVORITE PLACE TO RELAX?

Beach



28) FAVORITE PIE?

don't like pies



29) FAVORITE ICE CREAM FLAVOR?

Chocolate



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

Not sure



What are five things on my to-do list for today (non-work related)?

Trip to Post Office,
Cook Dinner,
Plan Weekend,
Watch some Indian movie,
Talk to friends


What are five snacks I enjoy?

Madras Mixture,
Murukku,
Samosa,
Mirchi Bajii,
Pakoda



What things would I do if I were a billionaire?

Billionaire?? Buy a home, help in some way for food crisis in India and world

Now I have to tag:
Sireesha from http://momrecipies.blogspot.com/
Kalai from http://samaithupaarkalaam.blogspot.com/
Maheswari from http://publishtoday.blogspot.com/

Enjoy!

Pancake Uttapam

So, when you are in a hurry and need to pack something quick for lunch, or you are dying hungry in the evening and want something light and fluffy, try this quick dish

Ingredients:
1. pancake mix - 2 cups
2. Onion - 1 medium finely chopped
3. Ginger - finely chopped, to taste
4. Green chillis - finely chopped, 2 nos
5. Fresh corriander - finely chopped
6. Salt to taste

Method de Preparation:
1. Add water to the pancake mix till it is dosa mix consistency. You may want to keep it a little thicker. Add the chopped onions, ginger, green chillis, corriander and salt to the batter and mix well.
2. You may choose to add a pinch of turmeric, red chilli powder and jeera powder. But this is totally optional

3. Heat a pan. If you use a non stick, no oil is required. Check the temperature of the pan by sprinkling a few droplets of water on the surface. If it sizzles, then it is ready
4. Pour one ladle-full of the batter. Since we are making uttappam style, there is no need to even it out. Cover the pan and let it cook in steam.
5. After 2 mins, turn and let the other side cook as well.

6. When both sides are done, serve on a platter! Thatz it. Well, in our case, you'll put it into your lunch box.
Can be enjoyed with pickle, chutney or simply curd/yogurt!


Bon App!

My very own Thai Red Curry

Sunday evening, I wasn't in the right spirit for cooking an elaborate dinner. I've been wanting to try some Thai food at home since sometime. Of course, it might not be an authentic Thai recipe, just an indianized version which can please some taste buds :).
I spruced up some mixed veggies- thai ishtyle

Ingredients:
1. Mixed Veggies (frozen) - 2 cups
2. Onion - 1 medium finely chopped
3. Ginger - finely chopped to taste
4. Green Chillis - 2 nos to taste
5. Coconut milk - 1/4 cup
6. Thai Red Chilli paste - 2 tbsp
7. Oil
8. Salt to taste
9. Tomato paste (optional) - 1 tsp


Method de Preparation:
1. Heat oil in a tava, add the onions and toss till transparent
2. Add the ginger and chillis. Once you get the flavor of the ginger, add the thai red chilli paste and tomato paste. Thai red chilli paste is readily available in grocery stores. I bought mine at Trader Joe's.
3. Once the raw smell of the mix is gone, add the mixed veggies. I used the stir fry variety. Cover the tava and let the veggies cook in steam. We want them cooked, but not too soft. They should cook to just crunchy. Add a little water, if required
4. Once the veggies are cooked to the right level, add the coconut milk and simmer.
5. After 5 mins, you'll get the lovely flavor of ginger cooking in coconut milk. It is time to turn off the heat and enjoy the dish!

This can be enjoyed with rice or roti.

Thanks!

To Sireesha..she has presented me with the Yummy Blog Award!


Now, my turn to pass it around:
Rakhi : for her delish pickle and Amruth Phal
Namratha: http://fingerlickingfood.blogspot.com/
Smitha Karthik: http://spicedforlife.blogspot.com/

Enjoy Ladies!

Okra Curry

I had some frozen okra lying around. I've mostly made fry or used okra in sambhar. This time, I decided to bring two worlds together..the world of spicyness and okra. I"ve had this dish in couple of different varieties: Indian variety and Burmese variety. Here is what I made in the indian variety way:

Ingredients:
1. Chopped Okra - as needed
2. Onions - 1 medium size
3. Tomato - 1 large size
4. Chilli Powder - 1 tbsp
5. Jeera Powder - 1 tbsp
6. Dhania Powder - 1 tbsp
7. Urad Dhal - 1 tsp
8. Cashews(optional) - 4 nos
9. Tadka: mustard seeds - 1 tsp
10. Turmeric Powder - optional
11. Salt to taste

Method de Preparation:
1. Finely chop onions and tomato.
2. Heat some oil in a pan, add the mustard seeds. After they splutter, add the urad dhal
3. Once the urad dhal turns slightly brown, toss the onions in. Fry the onions till they become transparent
4. Add the chopped tomato and turn them around. Let the tomato juices flow.
5. Add chilli powder,dhania and jeera powder. Turmeric is optional. Let the mix boil for 3 mins. Add water if the mix is too thick


6. Meanwhile, cook the chopped okra till they become soft. Make sure that they don't become squishy



7. Once the okra is cooked, add the mix of onions and tomato to okra
8. Fry the cashews and add them to the top
9. Salt the entire sabji and turn around couple of times.



A delish curry that can be enjoyed with roti/rice is ready!

Bon App!

Burrito Senor/Senorita?

I recently received a free burrito coupon from Chipotle. Depends on my mood, but sometimes, I thoroughly enjoy a burrito. I like the idea of mixing veggies, proteins in the form of beans, some fat as sour cream/gauc and spice it all up on a wrap-burrito. While browsing thru' my pantry last evening, I have almost everything to whip up a delicious burrito. I realized there is not much of cooking in this recipe,it is just putting it all together! Here you go..enjoy the lovely colors of summer through a burrito!

Ingredients:
1. Burrito bread aka Tortilla - I had a jalapeno tomato version from a local grocery store: safeway
2. Rice - 1 cup
3. Peas - 1/2 cup
4. Corn - 1/2 cup
5. Black Beans - 1/2 cup
6. Onion - 1 medium
7. Bell Pepper - 1/2 red, 1/2 green, 1/2 yellow (just for giving a colorful look)
8. Guacamole - 3 tsp
9. Sour Cream - 1 tsp
10. Salsa - 2 tsp

Method de Preparation
Rice Prep:
1. Cook rice with 1 cup of water. The grains need to be separate after cooked
2. Cook peas in 1 cup of water in the microwave. It just needs to become soft.
3. Drain the water from peas and add it to the cooked rice


Corn Prep:
1. Cook corn for 5 mins with 1 tsp of butter and 1 tbsp of milk
2. Remove from fire, add some crushed black pepper and set aside


Black Beans, Bell Peppers and Onions Prep:
1. Chop bell peppers and onions into long slices
2. Cook bell peppers and onions separately till they brown a little and set aside
3. If you are using canned black beans, then u just need to wash them and toss them for coupla mins in a tava. Else, you need to pressure cook the black beans just for 1 whistle and add salt.



I could have made guacamole and salsa at home, but due to lack of time, I decided to go with the ones bought from the store. May be some other time, I'll get around to making those two at home.

Putting it all together

1. On a hot plate, cook the burrito for 2 mins on each side till it becomes a little soft and cooked
2. First spread the rice on the burrito
3. Follow it with black beans
4. Then goes the peppers and onions
5. Next is the yellow corn, guacamole and salsa
6. Roll it all into a big, fun burrito
7. Serve with Tortilla chips and salsa...





Bon App!

Tag! you're it!

Well, my good friend Sailu tagged me with Top 10 things I dislike. I've been thinking of this list and I am not able to put a finger on those TOP 10 things. But here goes a general list:
I dislike:
1. cockroaches
2. horror movies
3. people who back stab
4. people who are lazy
5. rock/death metal/trans music
6. spending weekends working
7. pretentious people
8. getting angry..but I do :(
9. kids who disrespect elders
10. peanut butter!

Now I tag:
Badri
Sugavan
Sriram

Play it on!

Thank you!

My first blog award! Sailaja passed me this award for being..well, talkative :). Right from school, I've always been a chatterbox. If I am silent, people usually ask me if something is wrong with my health or something is worrying me :). Some have even offered me help during my silence spells and convinced me to confide in them! All in all, I'm always chattering about something or the other under the sun. It was sweet to get this award:

Now to pass it on, I have enjoyed the following blogs:

My sweet friend from College: Ramya: Book Addict

The mellifluous friend: Vidya:Audio Blogging

A delicious blogger: Sailu:Her Food

Kadalai Maavu Chutney

My hubby's favorite side dish. It is simple to make and extremely tasty! My MIL's recipe passed down to her by her MIL..so I guess, sorta family recipe..enjoy!

Ingredients:
1. Besan/Kadalai Maavu - 2 tsp
2. Capsicum(red/green)/Bell Pepper - 1 nos finely chopped
3. Gingelly Oil - 1 tsp
4. Asafoetida - 1 pinch

Method de preparation:
1. Heat gingelly oil in a tava. Add asafoetida and finely chopped bell pepper and fry well
2. Once the bell pepper is semi cooked (in about 4 mins), mix besan with 1 cup of water. The mix should be thin consistency.
3. Add the besan water and cook well. Keep stirring the mix frequently so that the bottom doesn't burn.
4. In about 6 mins, the mix will start browning. It is time to enjoy!

This chutney goes well with Roti/Parata/Dosa
Bon App!

Microwave Therati Paal

When you are having guests over and don't have too much time to whip up a dessert, this is a perfect time saver. Therati Paal cooked traditionally requires a long time of stirring milk and paying constant attention to the stove. This sweet dish is special and is cooked for auspicious occasions too. Infact, right after marriage, a bride gets introduced to her new relatives over spoonful of therati paal!
Thanks to the microwave, you can whip up this dessert in no time(9 mins to be precise) and can bring you raving praises!

Ingredients:
1. condensed milk - 1 tin (approx 400 gms)
2. curd - 3 tbsp

Method de Preparation
1. Take a deep bowl and pour the condensed milk into a bowl. Ensure that the bowl is deep enough to let the condensed milk rise while microwaving.
2. Add the 3 tbsp of curd and mix it with a spoon
3. Microwave for 9 mins. Check periodically every 3 mins. Depending on your microwave power, it may thicken quickly. Once the mix thickens and browns, it is good to be removed. Usually the first 3 mins, the condensed milk tends to rise and boil over, watch out for that. But, it is ready to eat at the end of 9 mins!

Enjoy! Bon App!

Tangy Spinach Dhal

Lately, I'm enjoying cooking different varieties of dhal and greens. This is inspired from italian and indian cuisine. Italians tend to add tomatoes to give a tangy flavor to their soups. I wanted to try to give this an indian twist that resulted in this tasty dish!

Ingredients
1. Spinach - 1 bunch, washed and chopped
2. Tomato - either puree/paste/2 big nos
3. Payatham Paruppu/Moong Dhal - 2 handfuls
4. Dhania Powder - 1 tsp
6. Chilli Powder - 1 tsp/to taste
7. Ginger - to taste (optional)
8. Onions - 1/4 piece just for flavor
9. Oil to cook
10. Salt to taste
11. Jeera, urad dhal for tadka

Method de Preparation:
1. Pressure cook the moong dhal (2 whistles)
2. Boil the chopped spinach. It is known that spinach should not be let to boil for too long. Keep the spinach uncovered while boiling to preserve the green color
3. Drain the water. I usually preserve this water and later add it to dhal, if it turns out a little too thick
4. In a tava, sputter some jeera and urad dhal. If you prefer, you can add a dash of asafoetida to this.
5. Fry the chopped onions to golden brown. Add the finely chopped tomatoes/tomato puree. Let the mix heat up well.
6. Add Dhania powder and chilli powder and let this melange cook for a coupla mins till the raw tomato smell goes away
7. Add the cooked dhal and follow it with the spinach. Add salt and mix well.

It is ready to be enjoyed with rice/roti! Don't overcook the spinach as you'll loose the valuable nutrients from spinach in the water :).

Bon App!