The Chef in Me

Asparagus Kurma

2011-08-10T16:33:00.000-07:00

Ingredients:

Vegetables
Asparagus - 1 bunch
if using frozen -5 Way veggie mix - 1 cup
else 1 cup of carrot, peas, beans together
Potato - 2 medium
(optional) Onion - 1 medium - diced
(optional) Paneer - 10 medium sized cubes

Masala to Grind
Coconut (wet) - 1 cup
Jeera - 1 tbsp
Clove - 3 nos
Pattai/Cinnamon - 1 stick
Kasakasa - half tsp
Green chilies -5
Tomato- 1 big

To Splutter
Oil -2 tablespoon
Mustard seeds -1 teaspoon
Bay Leaf - 1
Turmeric powder - 2 pinches

Salt to taste
Curd - 1/4 cup
Additional diced green chilli to taste

Method De Prep:
1. Cut veggies into medium sized cubes.For asparagus, take off the tip and the bottom and cut into medium size.
2. Cook Asparagus in the microwave on high for 6 mins. Asparagus cooks pretty quickly, so depending on your microwave you may need more or less time. Check on the veggie every 5 mins.
3. Cook the potatoes. You may choose to leave the skin or peel it off
4. Grind the coconut, jeeera, green chilli, clove, pattai, kasakasa and tomato in a pulp
5. In a thick bottom vessel, add oil, splutter the mustard seeds.
6. Add the bay leaf, green chillis, onions and fry until the onions are transparent
7. Add the paneer cubes and fry till the paneer turns slightly brown (optional line)
8. Add the ground pulp and cook on medium heat. Add salt, turmeric and water as much required
9. Once the gravy comes to a boil, add the cooked vegetables. Slowly turn the kurma so as to not smash the veggies.
10. Add curd, cook on low for 5 mins and turn off.

Delicious kurma is ready to be enjoyed w/ Rice, Roti or Parota!
Bon App!

Simple Veggie Upma

2010-12-15T09:38:00.001-08:00

This recipe is a hit with my daughter. It is a regular upma, but thought I'll give it a spot on the blog to preserve this for eternity(!).

Ingredients:
1. Rava - Wheat/Rice - 2 cup

2. Mixed Vegetables:
a. Cabbage - 1/2 cup
b. French Beans - 2 or 3 chopped
c. Carrot - 1/2 medium chopped
d. Peas - 1/4 cup

3. Onion - 1 medium - minced

For Tempering
1. Mustard - 1 spoon
2. Curry Leaves - 4 to 5 nos
3. Turmeric - 1 tsp
4. Ginger - to taste
5. Hing - 1 pinch
6. Green chillis - 2 nos

Method De Prep:
1. If the rava is not pre-roasted, gently roast the rava till it turns very light brown.
2. In a wok, heat a spoon of oil. Splutter the mustard seeds. Add Hing, curry leaves, ginger pieces, green chilli pieces and the tsp of turmeric and toss.
3. Add the onions and fry till the onions turn translucent
4. Add the mixed chopped vegetables and toss. Add salt(a little extra to support the rava that will be later added) to this mix and cover with a lid. Let the vegetables cook for about 3 mins
5. Open the lid and pour 2 cups of water. Cover and cook. The water needs to start boiling and the mixed veggies need to cook in the hot water.
6. Add the roasted rava to the boiling mix of water and vegetables and carefully toss the mix.
7. The rava cooks in the boiling water and starts turning into a pulp and then starts solidifying. Cook on medium (ensure the water isn't completely dried out) till the rava becomes soft and cooked.
8. Turn off and garnish with corriander (optional).

Hot and tasty upma is ready to be enjoyed with yogurt or Indian Pickle!

Mixed Vegetables Sabji

2010-12-13T11:53:00.001-08:00

I'm promising myself to make grocery shopping more planned, less frequent and more healthy. I'm setting a schedule of indian store once in 2 weeks to get vegetables, milk and TJ once a week for fresh bread and fruits. Since I'm conserving and watching,I had some vegetables left from using for other sabijis. With the need to use them quickly and tastily, I cooked up this simple and tasty mixed vegetable sabji and as always, with a surprise element

Ingredients:
1. Green Bell Pepper - 1 medium - diced
2. Carrot - 1 large - diced
3. Onions - 1 medium - minced
4. Potato - 2 medium - diced
5. Paneer - 10 medium cubes
6. Surprise element - Garbanzo beans = 1 cup

Spices
1. Turmeric - 1/4 tsp
2. Jeera - 1 tsp
3. Pepper powder - 1 tsp
4. green chillis - 3 nos minced

Method de Prep
1. In 1 tsp of oil, splutter jeera seeds. Add ginger paste, green chillis, turmeric and quickly give a tish tosh.
2. Add Minced onions and fry till golden brown
3. Add green bell pepper, carrots and potato and toss couple of times. Then cook on medium with a covered lid. The vegetables cook in the steam. About 10 mins later, the veggies will be soft.
4. Now add the paneer and fry till golden brown. You may need to add a tsp of oil
5. Add the pepper powder and toss to spread it evenly. Add salt to taste
6. The garbanzo beans are next. You may use the canned ones (wash well) or pressure cook raw ones. If you are using the regular ones, you would need to soak them overnight and pressure cook them.
7. Toss well and garnish with corriander.
You may add a dash of lemon just before serving. Enjoy with roti or bread!

Bon App!

Moong Dhal with Mint!

2010-12-13T11:23:00.000-08:00

A dhal is comfort food. It can be consumed as a soup on a cold/rainy day, enjoyed with roti or mixed with steaming hot rice and a lop of ghee or just simply eaten out of a bowl with a drop of Indian pickle on the side. As a tribute to this multifaceted Dhal, I offer my humble effort at making one more kind: the one with Mint.

Ingredients:
1. Moong Dhal - Split green / totally yellow kinds - 1/2 cup
2. Mint leaves - 8 to 10
3. Tomatoes - 1 medium, sliced into 4 pieces
4. Salt to taste

Spices to temper
1. Jeera - 1.5 tsp
2. Turmeric - 1 tsp
3. Green chillis - minced 3 nos
4. Pepper powder - 0.5 tsp
5. Asafoetida/Hing - 1 pinch
6. Ginger paste (Optional) - 0.5 tsp

Method de Prep:
1. The moong dhal needs to be pressure cooked along with the tomato quarters
2. In a wok, heat 1 tsp of oil. When the oil is hot, add jeera, hing, green chillis, turmeric and ginger paste and fry till green chillis turn slightly brown.
3. Simmer and then add the mint leaves. Gently toss till the mint leaves are dark green.
4. Add the pressure cooked dhal and salt to taste
5. Simmer and boil for 2 mins
6. Garnish with corriander (optional)

Pipping hot dhal is ready to be enjoyed anyway you like!

Bon App!

Broccoli Curry

2010-12-13T10:54:00.000-08:00

One vegetable that I crinkle my nose to is Broccoli. It is the smell more than the taste that bothers me. So this weekend, I decided to conquer the smell with one of my favorite - mint.
I made this sabji to be enjoyed with Roti/Naan

Ingredients:
1. Broccoli - 3 medium
2. Onion - 1/2 medium
3. Mint leaves - 8 to 10 leaves
4. Corriander leaves to garnish

Spices to grind:
1. Dhania - 1 tsp
2. Jeera - 1 tsp
3. Black Pepper - 1 tsp
4. Clove - 3 nos (spicy!)
5. Cinnamon Bark - 2 pieces (get the one from Indian store, the smell/flavor is different from the regular cinnamon roll that is available)
6. Optional tomato paste/puree - 2 tsp OR 1/4 tsp of tamarind paste

Method de prep:
1. In a work, heat 1 tsp of oil
2. Fry the spices along with onion and mint leaves. (You can twist it curry by adding Tomato puree/qtr tsp of tamarind paste for a l'll sour kick. )
3. Once cool, grind the spices into a smooth paste
4. Cook the broccoli florets in a container of water in the microwave for 6 to 8 mins
5. Once cooked, drain the water and set aside
6. Now to final assembly, in the wok, add a tsp of oil. Once the oil is hot, add jeera and pour the paste in. Let it cook till the aroma rises
7. Add the broccoli florets salt to taste and simmer.
8. Remove from flame after 5 mins and garnish with Corriander leaves.

Yummy Broccoli curry is ready to be enjoyed!
Bon App!

Lemon Rice with a twist

2010-12-13T10:29:00.001-08:00

I know I've been MIA since a few weeks. Life has taken me over with a force. An invisible hand guiding me through days. An invisible girdle blinding me from loosing sight of my Things-to-do, appointments to make etc. My parents came over to spend half a year with me and my little one. So, I did not venture outside "traditional" stuff. After they left, I've been cooking on Sun evenings 3 or 4 items to last me through Thurs.

One such sunday, there was an abundance of mint. Since in the past, I've always let the mint to wither before making good use of it, I decided to change. All the mint, one day, 4 dishes. Lets see what all I have

A. Lemon Rice with Mint Leaves

Ingredients:
1. Rice - 1 cup
2. Lemon/Lime Juice - 3 tbsp
3. Mint Leaves - 10 medium size
4. Onion (totally optional) - 1 medium

For Tempering/Tadka/Thirumari/Thalikardhu
1. Mustard seeds - 1 tsp
2. Peanuts (I love them!) - 2 tbsp
3. Channa Dhal - 1 tsp
4. Asafoetida/Hing - 1 pinch
5. Curry leaves - 2 to 3
6. Green Chilli - 3 nos
7. Salt to taste

Method de prep:
1. Cook 1 cup rice with 1 cup water in rice cooker. The rice needs to be separate pieces after cooking. A mushy lemon/lime rice isn't as enjoyable.
2. In a small frying pan, heat 1 tsp oil. Add Hing, channa dhal and fry a little till the channa dhal is light brown.
3. Add mustard seeds, green chillis and curry leaves and fry. The popping of the mustard seeds must stop.
4. Add the peanuts and fry till they are light brown. (If you are using onions, then fry the onions here)
5. Add the mint leaves and gently cook till the mint leaves are dark green
6. Remove from flame and add this to the cooked rice.
7. Add salt and mix well.
8. Once the rice is cooled, add Lemon/Lime juice.

Delicious, simple, tasty and a new lemon/lime rice is ready to be enjoyed and shared!

An ode to MB Mess - Bread Pakora

2010-08-05T11:01:00.000-07:00

Ola People! It has been quite sometime since I walked into here to talk about my adventures in the kitchen! I apologize! I do miss writing out what I tried in my kitchen and of course, later coming back to check and see how I did it the last time =). Before I loose track of how I made this delish comfort food, I'll pen it all down.

Bread Pakora : The first time I enjoyed this snack was at my hostel- Meera Bhawan (shout out for all the MBites!). We were served this snack as a breakfast(!!!) every Tue morn. This dish immediately brings a flood of memories to all MBites. I craved this oily comfort and whipped it out in my kitchen. This snack is finger food and can be enjoyed with spicy ketchup/chutney

Bread Pakora (the version I've had) is a triangular shaped, potato sabji filled deep fried pakora. Here is how you can cook this delight out:

Ingredients for filling:
To make filling
1. Potatoes - 3 medium
2. Onions - 1/2 medium
3. green chillis - per taste - 2 medium well chopped
4. mustard
5. salt
6. red chilli powder - 1 tbsp
7. asafoetida - 1 pinch
8. Corriander - 1 small cup, chopped
(Optional) 9. Peas - 1 cup
(Optional) 10. tomatoes - 1 small, well chopped

Method de Prep:
1. Pressure cook the potatoes. Peel and dice them.
2. In a pan, add a tsp of oil. When the oil is hot, splutter the mustard seeds. Add the pinch of asafoetida. I add asafoetida as it helps in digestion (trust me, you'll need it considering the size of the bread pakora ;)).
3. Add the green chillis and immediately add the onions. Cook till the onions are transparent.
4. If you are adding peas and tomatoes, add them now. I did not as my bread was already sweet and adding peas and tomatoes will just make the bread pakora a sweet and not savory =).
5. Once the peas and tomatoes are cooked, add the potatoes. Add some water so that the sabji is of mushy consistency. We want to use this as a filling and hence wouldn't help if the sabhji is too dry.
6. Add salt and red chilli powder to taste

Now to the bread sleeve for Pakora

Ingredients
1. Soft bread slices - 10 (makes 10 pieces of bread pakora)
2. Besan Powder - 5 tbsp
3. Rice Powder - 1.5 tbsp
4. Red Chilli Powder - 1 tbsp
5. Salt - to taste
6. Asafoetida - one pinch
7. Oil - To deep fry

Method de Prep
1. Head oil in a deep frying pan
2. Cut the crust off the bread slices. Then cut them across to make triangles
3. Mix the besan powder, rice powder, salt, red chilli powder and hing. Add water 1/2 a cup at a time to make a batter, The batter shouldn't be of medium consistency
4. Slightly wet your hand. Take one triangular slice, add a spoon of the cooked sabji, place the other slice on top and seal the edges with just the water in your hand. Voila! you have an uncooked pakora. Dip this uncooked pakora in the batter.
5. Check if the oil is hot enough (you can put in a drop of the batter and it should immediately sizzle, cook and rise). If it is hot enough, add the uncooked pakora.
6. When the pakora is medium brown, remove it from flame.
7. Serve with spicy chutney!

Bon App!

Important Tip: Make the pakora as needed. If you dip the bread in the batter and leave it aside, it will all mush up. So, it should be dip and fry, dip and fry cycle.

Tangy Bagala Bath

2010-04-26T10:34:00.000-07:00

I drew inspiration for this recipe from another Chutney recipe posted by my friend. You can find her recipe here.

B is not a big fan of Eggplant. I am always looking for ways to incorporate it in our diet without him ewwing at it. Knowing his love for pulav style food, I decided to try this recipe. The core idea was to make it tangy and flavor it enough so that the eggplant doesn't play the main character.

Ingredients:
1. Eggplant - I used the big fat one. 1/4th of it. Diced into cubes
2. Mango - 1/2 a medium. Shredded
3. Basmathi Rice - 1 cup
4. Onion - 1 medium- well chopped
5. Green chilli - 2 for taste/flavor
6. Mustard - 1 tsp
7. Salt to taste

For spice powder:
1. Dhania - 1 tbsp
2. Jeera - 1 tbsp
3. White sesame seeds - 1 tsp
4. Curry Leaves - 4 to 5 nos
5. Asafoetida(hing) - 1 pinch
6. Vendiyam - 1 tsp
7. Peanuts - 1/4th cup
8. Gingelly oil - 1 tsp
9. Bengal Gram Dhal - 1 tbsp
10. Red Chillis - 3 to 4 nos (spicy)

Method de Preparation:
1. Heat gingelly oil in a tava. Add the raw ingredients for the spice: Bengal Gram dhal, vendiyam, hing, dhania, jeera, red chillis, white sesame seeds, curry leaves and fry well. After the lentils turn slighly orange, add the peanuts and fry. The peanuts need to turn slightly brown. Remove from flame and cool
2. Meanwhile, you can cook the basmathi rice in the rice cooker. I use 3/4th cup of water for 1 cup of basmati rice. The rice needs to be cooked to end as separate grains (mushy rice wouldn't suit).
3. While the spice mix is cooling, heat some vegetable oil, add mustard and let it splutter. Add the minced onions and fry until transparent. Add the mango and eggplant pieces and cook on low flame. You can add just a little bit of water. Keep the vessel cover so that the vegetables cook just in steam.
4. While the veggies are cooking, grind the spices into a dry powder. The powder can be coarse.
5. Now, time to relax till the eggplant and mango veggies are cooked. Usually about 15 mins tops. Make sure that all the water is evaporated and the veggie mix is slightly dry. Once the veggies are cooked, you are ready to mix them all for a fantastic bagala bath
6. In a serving bowl, put a layer of cooked basmati rice, add the cooked veggies on top, sprinkle salt to taste and add the dry spice powder. Mix well. Continue to do this for the rest of the basmati rice you have. If you want a spicer bagala bath, just add more of the dry spice powder.
7. Decorate with some curry leaves. Your yummy, tangy bagala bath is ready to be enjoyed! This can be served with cucumber raita.
Enjoy!
Bon App!

Lettuce Wraps

2010-02-27T03:23:00.000-08:00

I have loved this appetizer from P.F. Changs and have always wanted to try it at home. I have had something very similar at some Burmese restaurants, but the filling came with some rice noodles. From my earlier post, it must be clear that I'm not a big fan of scrambled eggs. But when eggs needs to be included in the diet, this method of enjoying them makes it fun and entertaining. Here is a very quick and healthy recipe to enjoy lettuce wraps

Ingredients:
1. Eggs - 3 nos; chilli powder - 1 tsp; turmeric powder - 1 tsp; milk - 4 tbsp
2. Carrots - 1 nos shredded
3. Onions - red, half a medium, finely chopped
4. Green capsicum - one medium or half large, finely chopped
5. Lime/Lemon juice - 1 tsp, just for the zing
6. Salt to taste, oil
7. Fresh Lettuce - 8 medium wraps

Lettuce:
Recently, my husband B got into Salads and we were buying a lot of ready-made salads for his lunch. After reading an article about money saving tips, I realized how expensive chopped lettuce is and decided to buy the veggie myself to try it out. This was the first time I bought the entire lettuce as-is from Trader Joe's. Much to my surprise, the veggie is pretty simple to cut and clean. Peel the layers, almost like you peel onions. You can peel just the right amount that you need, wash and cut or use it for this recipe. The deeper you go, the more crispy the layers are!!

Method de Prep:
1. Beat 3 eggs with milk, chilli powder and turmeric powder till it froths a little.
2. Heat 1 tbsp of oil in a pan. Add the finely chopped onions, green capsicum and fry till onions are golden brown.
3. Add the beat eggs and salt. Scramble well depending on preference.
4. Peel and wash lettuce wraps.
5. On each wrap, place 1 tbsp of scrambled eggs, some shredded carrot and a tsp of lime/lemon juice. Roll it like a burrito. You may use a toothpick to hold the wrap. You can serve it with some peanut sauce.
6. Other flavors I tried are mint sauce, soy sauce and even with the Peanut Salad spray from WishBone

It is a cool, simple and a healthy recipe for entertaining.
As always, Bon App everyone!

Scrambled Tofu

2009-11-11T09:52:00.000-08:00

I don't enjoy eggs necessarily, but I do like the way scrambled eggs look on a plate, along with a piece of toast, piece of cheese and a glass of orange juice! That'z breakfast parfait! I made this simple, delicious and healthy breakfast this morning!

Ingredients:
1. Firm Tofu - 1 box
2. Onions - 1/2 medium diced
3. Jeera - 1 tsp
4. Oil
5. Salt to taste
6. Green Chillis - 4 nos well chopped

Method De Prep:
1. Dice the tofu into small cubes
2. Heat oil and splutter jeera
3. Add the onions and green chillis and fry well
4. Add the diced tofu and break them up unevenly. Add salt to taste
5. Fry the mix for couple of mins. The mix needs to be dry like scrambled eggs
6. Empty on a plate and garnish with chopped corriander.
7. I placed a slice of cheese and some fresh avacado along with 2 toast slices.

Voila! a yummy breakfast ready to be devoured.

Bon App!

Chow chow Kurma

2009-11-11T09:35:00.001-08:00

I personally like this vegetable: Chow Chow or Chayote. B isn't a big fan of this vegetable. I wanted to get him to enjoy this vegetable and could think of no other way but to try a kurma with it. Here is what I did

Ingredients:
1. Chayote: 2 nos peeled and diced
2. Coconut - wet - 1 small cup
3. Green Chillis - 5 nos
4. Jeera - 1 tsp
5. Oil - 1 tbsp
6. Clove - 3 nos
7. Pattai/Cinnamon stick - 1
8. Bay Leaves - 2
9. Onion - 1 medium diced

Method De Prep
1. Cook the diced chayote in pressure cooker without the whistle. Once the spout of the cooker starts steaming fast, you can remove the chayote. Chayote is high in water content and doesn't need to be completely pressure cooked
2. In a mixie, blend coconut and green chillis
3. In a pan, splutter jeera, add clove, cinnamon, bay leaves and fry. Add the onions and fry well till the onions are transparent
4. Add the ground mix of coconut and chillis
5. If you want some color, you may add a pinch of turmeric
6. Add the cooked chayote and simmer. Add salt to taste
The Chayote Kurma is ready to be enjoyed!

Bon App!

Wheat Halwa

2009-10-23T05:12:00.001-07:00

This is a recipe from my MIL. She made this sweet for Deepavali - the Festival of lights. It is a quick and easy recipe. What I love about this recipe is the simplicity of ingredients and execution!

Ingredients:
1. Wheat Flour - 1 cup
2. Sugar - 2 cups
3. Milk - 1 cup
4. Water - 0.5 cup
5. Saffron - 1 pinch
6. Cardamon Powder - 1 pinch
7. Chopped almonds/pista/dry fruits - for garnishing as needed

Method de Prep
1. In a vessel, mix wheat flour, sugar, milk into a loose batter. Ensure the batter is lump free and loose. You can add the saffron and cardamon powder to this loose batter
2. In a pressure cooker, cook the loose dough for two whistles
3. After the cooker cools, remove the dough and pour into a deep microwavable dish.
4. Microwave for 20 mins, but check on the dish every 3 to 4 mins. Stir now and then during intervals.
5. The dough would have become tight and chewy. While it is still hot from the microwave, it would be in a pourable form. Pour it into a open dish where you can cut it into pieces.
6. After it cools, garnish with the dry fruits and cut into servable size pieces.

The Wheat Halwa is ready! Traditionally the tedious process involves soaking wheat grains, grinding and taking out the milk, stirring on low flame etc. This is a quicker shortcut which yields great tasting result too! Enjoy!

Bon App!

Mintilicious Fusilli

2009-10-23T05:07:00.000-07:00

I know! I'm back after aeons. My friend is visiting me this week and I wanted to show her some twists to a regular Pasta Dish. Here is one such variation I spruced up last night:
Mintilicious Fusilli

Ingredients:
1. Mint - 1 bunch
2. Corriander leaves - 1 bunch
3. Green Chillis - 5 to 6
4. Onions - 1 medium
5. Mushroom (Optional) - 5 to 6
6. Yellow Squash - chopped 10 to 15 medium size pieces
7. Pasta - any variety - I chose Fusilli
8. Pasta Sauce - optional - readymade, any variety
9. Olive Oil - 2 tbsp
10. Salt to taste

Method de Prep:
1. Remove just the leaves from the Mint bunch
2. Chop the corriander leaves
3. On a pan, add 1 tsp of Olive Oil. Add the green chillis, mint leaves along with the corriander leaves. Allow to cook on medium flame for 2 mins or less
4. Remove from heat and let it cool aside. After it cools, grind to a coarse paste.
5. You can use the same pan, in 2 tsp of Olive Oil, cook the finely chopped onions. Once the onions turn transparent, add the chopped mushrooms to it. Cook till they brown up and the juices start showing.
6. Meanwhile, cook the yellow squash in the oven by broiling it for 4 mins. Add the cooked squash to the pan along with the mushrooms and toss lightly.
6. On another stove, cook the pasta. Pasta is cooked al dente by adding it to a pot of hot water and salt.
7. Once the pasta is cooked, drain the water and set aside.
8. In a deep vessel, heat 2 tsp of olive oil. Add the cooked pasta, mint paste, cooked mushrooms and squash with onions and toss lightly. You may add the pasta sauce to this if you like.

Your delicious Mint Pasta is ready! This is a different ring to the regular Basil based Pasta Dishes. Hope you enjoy it !
Let me know how it came out/any variations after you have tried it!

Bon App!

Puratasi Maavilaku

2009-10-03T15:50:00.001-07:00

Today is 3rd Sat in the Tamizh Month of Puratasi. The month of Puratasi is said to be special for Lord Balaji, the lord of seven hills-Tirupati.
A special lamp of rice flour, sugar, powdered elachi is considered special for this day. To make the Maa-vilaku:
Ingredients:
1. Rice - 1 cup + one handful
2. Sugar - 1 cup + one handful
3. Powdered Elachi

Method de Prep:
1. Soak the rice for about 30 mins in water at room temperature.
2. Remove the rice from water and let it dry on a paper towel for few mins
3. Grind dry in a blender
4. Add the sugar to the powdered rice and mix
5. Add Powdered Elachi (cardamon) and mix

To make Maavilaku spread the rice on a round plate and shape it like a small mountain with a crater. Pour ghee into the crater with a wick. Place a small Betel Nut under the wick at the lighting end to separate it from the flour. Light the lamp in the name of Lord Venkateswara

Maavilaku signifies Lord Balaji himself in the form of Jyothi Swaroopa. In the olden days, when the old, disabled and very young devotees of Lord Balaji couldn't visit him, it is said that the Lord himself visits them on this day. The lighting of the Maavilaku signifies the Lord Almighty himself visiting our home. As the lamp slowly burns down, it shows the Lord going back to his home- the seven hills. When the lamp is completely burnt out, we chant "Govinda Govinda" perform Deeparadhanai and offer prayers. The Maavilaku can then be made into sweet balls and distributed as prasadam.

Payatham Dosai

2009-07-28T20:32:00.000-07:00

This is a recipe from my creative MIL. This dosai is better to the body than Adai. It contains yellow moong dhal which is cooling to the system on a much needed summer day!

Ingredients:
1. Rice - 2 cups
2. Yellow Moong Dhal - 1 cup
3. Ginger - 2 medium size pieces
4. Asafoetida - 1 pinch
5. Red chillis - 3 or 4 nos
6. Salt to taste

Method de Prep:
1. Soak rice and yellow moong dhal in the ratio 2:1. Allow them to soak for atleast 4 hours
2. Grind the soaked mix with ginger, asafoetida, red chillis
3. You can add corriander leaves right at the end to get a green color. I haven't tried spinach, but sure think will work the same way.
4. Set aside the batter overnight. After it ferments, add salt the next morning
5. Make lovely dosa/crepe with the batter and enjoy!

Italian Cooking 101

2009-01-18T17:28:00.000-08:00

I finally decided to get outta my laziness and do something nice for my parents. I thought of the least effort way I can introduce something new to their taste buds. I whipped up this complete Italian Dinner for them. It took me matter of less than 30 mins.

Menu:
Tomato Soup
Garlic Bread
Vegetarian Pasta
Apple Juice (since they don't drink alcohol)
Chocolate Cake with Vanilla Icecream

I also served bread with Olive Oil and Balsamic Vinegar as they waited for the food :). You can buy both the ingredients right off the shelf in your local grocery store. The rest of the items are detailed below.

Tomato Soup
Ingredients:
1. V8 :) - I took the flavor that was spicy

Method de Preparation
1. Just heat up some V8 in the microwave
2. A small drop of butter and some chopped cilantro to garnish.
3. Ready to serve and be enjoyed!

Garlic Bread

Ingredients:
1. Baguette - sliced
2. Just garlic bread spread :)
3. Butter

Method de Preparation
1. Mix equal portions of the garlic bread spread and butter
2. Spread it on the sliced baguette
3. Set the oven to Broil and pop the baguette pieces in for 10 mins (till they turn crispy brown)
4. Ready to be enjoyed!

Vegetarian Pasta

Ingredients:
1. Pasta - any kind
2. Bell Peppers - 3 nos
3. Marinated Artichokes
4. Garlic Cloves
5. Pesto
6. Pasta Sauce

Method de Preparation
1. Cook Pasta in a bowl of water. You can add some salt to the water while boiling the pasta.
2. Slice the Bell Peppers into halves and broil them in the oven. In about 10 mins, the peppers will be well cooked and the skin will be peelable. You can use any color. More the merrier. Peel the skin and slice the peppers
2. In a deep vessel, add some olive oil. Add the chopped garlic cloves and sautee. Add the chopped bell pepper.
3. Marinated Artichokes are available right off the shelf in any grocery store. Just add as many as you like.
4. Drain the boiled and cooked pasta and add it to this mixture
4. Both the pesto and pasta sauce is also off the shelf. Add the two finally and mix well. As a vegetarian, I usually get the pasta sauce that contains some veggies in it, just so that it isn't too plain.
4. Garnish with chopped corriander leaves and serve!

Chocolate Cake with Vanilla Icecream
Ingredients
1. Chocolate Cake - bought from the local grocery store
2. Vanilla Icecream - again bought from local grocery store

Serving Ideas
1. Slice the cake and serve with a scoop of vanilla icecream. You may garnish with Chocolate syrup or raspberry syrup.

Bon App!

Black Eyed Peas Sundal

2008-08-11T21:43:00.000-07:00

Sundal is one of my favorite snacks. It reminds me of my childhood days when sundal was the plat du jour for all days of navarathiri. During navarathiri, kids are treated with this snack every evening. Missing my good old times, I tried reliving those memories with this quick snack.

Ingredients:
1. Black Eyed Peas - 1 cup, soaked for 4 hours
2. Grated coconut - 1/2 cup
3. Green chillis - 2 to 3 nos
4. Oil, mustard for tadka
5. Curry leaves - 2 or 3
6. Salt to taste

Method de preparation:
1. Pressure cook the soaked lentils. Let 1 whistle go by. We don't want the dhal to overcook and turn mashy.
2. On a small tava, heat some oil, splutter mustard seeds, add curry leaves, green chillis and grated coconut.
3. Couple of quick turns, add the cooked lentils after draining it well.
4. Add salt to taste

Enjoy!
Bon App!

Quick Paneer Dish

2008-08-10T12:25:00.000-07:00

B likes Paneer, he likes fried paneer even better. My fridge was almost empty. Only veggies I had left were some onions, capsicum and paneer..yah I need to do groceries :). Here is what I did with them

Ingredients:
1. Paneer - sliced into cubes
2. Onions - 1 big finely chopped
3. Bell Peppers - 2 big
4. Lime Juice

Method de Prep:
1. Cut the bell peppers in halves. Roast them in the oven. I broiled them on low for about 5 mins till the skin can be peeled off.
2. Finely chop the onions and green chillis.
3. On a tava, heat some oil, you may add some jeera seeds if you like the taste. Fry the onions and green chillis.
4. Meanwhile, skin the capsicum and chop them into medium size pieces
5. Once the onions look cooked (they will appear a little transparent), add the capsicum and gently toss it around
6. Broil the paneer cubes in the oven on high. Keep a regular watch on them. Once they are light brown in color, take them out
7. Add the paneer cubes to the mix cooking on the tava
8. Toss gently around. The paneer and capsicum shouldn't break and mash.
9. Take off the stove, add a handful of finely chopped corriander and a dash of lime juice

The quick dish is ready to enjoy with roti or bread!

Bon App!

True Inspiration

2008-08-09T16:11:00.000-07:00

It is a lazy saturday afternoon and I am on my couch watching all the 'Food Network' that I want to. While watching 'Throwdown with Bobby Flay' I got inspired to cook up a dish(in my head!). Yes, ladies and gentlemen, for the first time, I am blogging about a dish that is an inspiration and hasn't touched my stove yet. Drawing the idea from a 'Meat Loaf', I am hoping to try this dish out sometime soon.

Ingredients:
Here is all what I hope to mix into this dish:
1. Brinjals/Eggplant - round big fat ones - 2 nos
2. Onions - 1 large, finely chopped
3. Bell Peppers - bring on the colors! red, green, yellow, orange- 2 nos finely chopped
4. Celery sticks (optional) - 3 sticks, well chopped
5. Garlic(optional) - 2 or 3 cloves
6. Bread crumbs

Method de preparation:
1. Roast the Eggplant on the stove. Peel the skin and mash well with salt, pepper and crushed red pepper.
2. In a pan, heat some oil and fry the onions, chopped bell peppers, celery sticks with garlic.
3. Add the fried vegetables and mash well. Add some bread crumbs just like you would for cutlets.
4. Make round pattis and place them on a baking sheet.
5. Preheat the oven upto 350F. Place the pattis in the oven and cook for about 15 mins?
6. Take out the pattis and place them on a dish to serve.
7. I have two ideas for serving:
a. Olive Oil, balsamic vinegar and a dash of lime juice. Whisk them and simply coat the top of the crispy pattis with this.
b. Simple, spicy ketchup coating on the top
8. Serve with toasted bread or baguette slices

I'll try this out soon and post some pics. If you happen to try it before me, leave me a note with your creativity spiced in..

Enjoy! Bon App!

Black Eyed Peas Dhal

2008-08-07T21:33:00.000-07:00

It was raining Black Eyed Peas @ home. After trying out couple of different recipes in my head, I finally tried a couple out.

Black Eyed Peas Dhal

Ingredients
1. Black Eyed Peas - 1 cup soaked in water for about 4 hours
2. Tomato paste/puree - 2 tsp/1 small cup
3. Ginger paste - 1 tsp
4. Garam masala, chilli powder - 1 tsp
5. Onions - 1 small finely chopped
6. Green chillis - 2 nos
7. Oil to fry
8. Salt to taste
9. turmeric powder - optional 1/4 tsp

Method de Preparation
1. Pressure cook the soaked black eyed peas. Let 2 - 3 whistles go
2. Heat 1 tsp of oil in a tava, add the ginger paste, onions, green chillis, garam masala and fry well. Add the tomato paste/puree and cook well. Add a spoon of chilli pwoder, garam masala, 1/4 spoon of turmeric powder. Let the mix boil for a few mins till the aroma rises.
3. Now add the cooked black eyed peas. Add salt to taste and mix well.
A delicious and healthy dhal is ready to enjoy. It can be enjoyed with roti/rice. While serving, chop up some fresh corriander and generously sprinkle on top. Add a dash of lemon/lime juice.

You can even make samosa chat with this dhal. Just break up the samosa and mix with the dhal. This can be instead of the chick peas chole sabji that is normally used for samosa chat.

Bon App!

Couscous Upma

2008-08-06T21:24:00.000-07:00

As I needed something tasty, healthy and at the same time quick, I turned to couscous for help. Mornings are my busiest time of the day. Making an elaborate lunch is hard and this recipe came in very handy for a tasty lunch box meal.

Ingredients:
1. Mixed Veggies - 1 cup
2. Onion - 1 medium, finely chopped
3. Green chillis - 2 nos
4. couscous - 1 cup
5. Oil to fry
6. Salt to taste

Method de Preparation:
1. Cook the mixed veggies in a bowl of water in the microwave. It usually takes me about 10 mins
2. Meanwhile, finely chop onions and green chillis
3. In a hot tava, add a spoon of oil, splutter some mustard seeds, add the onions and green chillis and fry well.
4. Once the veggies are done, strain the water and add the cooked veggies and mix them well.
5. Take 1 cup of couscous, add less than half a cup of water and microwave for 3 mins.
6. Add the cooked couscous to the mixed veggies and toss well.
7. You may add finely chopped corriander for a wonderful flavor.

A tasty lunch is ready!
Bon App!

Carrot Rice and Raita

2008-08-05T20:57:00.000-07:00

Hey All!
I am back from my slumber, but may be not too long. This recipe was the result of a lot of carrots in my fridge and a sudden urge to better my vision :).

Ingredients
1. Carrots - 3 medium size
2. Onions - 1 medium
3. Green Chillis - 3 nos
4. Bay Leaves
5. Cloves.cardamon/a spoon of dhania or jeera powder
6. Rice - 1 cup
7. Green Bell Pepper - 1 medium
8. Salt to taste
10. Oil to fry

Method de Preparation
1. Cool Rice in 1 cup of water. I used basmati rice for flavor and fragrance
2. Wash, Peel and grate the carrots
3. Cook carrots in the microwave in 1.5 cups of water. I microwaved the carrots for about 10 mins
4. Finely chop the onions and green chillis and the green bell pepper
5. On a tava, melt a spoonful of ghee. Add the bay leaves, cloves, cardamon and the dhania or jeera powder. Add the chopped green bell pepper, onions and green chillis.
6. Once it is well fried, add the cooked carrots (strained from the water). Add salt to taste and cook till you get the flavor of the spices.
7. Once well cooked, add rice and the carrot mix in layers and toss all together.
8. If you like the taste of corriander, you can add some fresh, finely chopped corriander leaves to this rice.

The rice is now ready to enjoy!
I made cucumber/tomato raita to go along with this rice. Here is the quick and simple yet tasty recipe

Ingredients:
1. Yogurt - 4 tbsp
2. Cucumber - 1 medium, chopped.
3. Tomato - 1 medium, chopped
4. Green chillis - 2 nos, finely chopped
5. Oil, mustard for tadka

Method de preparation:
1. Heat 1 tsp of oil and add mustard to prepare tadka
2. Once the mustard seeds pop, add the cucumber, tomato and green chillis.
3. Once the tomatoes look half cooked, remove from flame and add to a cup of yogurt
4. Add Salt and some chaat masala and mix well.
A tasty raita to complement the carrot rice is now ready!!
Enjoy
Bon App

Crazy BZ!

2008-07-25T09:58:00.000-07:00

Hey Everyone,
Sorry, I know it is sometime since I stepped into my blog world to share with you all what I've been cooking in my kitchen. My work has been crazy since couple of weeks now. I have some recipes in my bag, but haven't found the time to pen those down and share it with you all.
Just decided to check in and see how everyone is doing. See you very soon.
Cheers!

Quick PBM

2008-07-08T11:31:00.000-07:00

Hello Everyone!
Hope all of you had a fantastic 4th of July. We had a really nice time. We finally managed to get some organizing done, met some old friends and just had a quiet time.
Over the weekend, B's friends visited us. I decided to cook at home. Just something quick and delicious. B was in no mood for South India. So, I chucked the idea of Microwave Paruppu Usili and decided to try my hand at his favorite north indian dish-Paneer Butter Masala.
I searched online for a quick recipe and I found a fantastic one here: PBM in minutes!. I leveraged this recipe and added a twist of my own.
Here you go, enjoy!
Ingredients:

For Gravy:
1. Corriander powder - 1.5 tsp
2. Garam Masala - 1 tsp
3. Chilli Pwder - 1 tsp
4. Kasoori Methi - half tsp
5. Tomato Paste - 2 tsp
6. Milk - 1 cup

For Veggies
1. Onions - 1 medium, chopped finely
2. Capsicum - 1 medium, chopped
3. Peas - 1 small cup
4. Paneer - chopped into cubes
5. Butter - as required
6. Salt - to taste

Method de Preparation:
1. Make the gravy by adding corriander, garam masala, chilli powder, kasoori methi, tomato paste and whisk it all with half cup of milk. In the video, he does advice to add tomato ketchup. I don't like the taste of ketchup in PBM, hence, I avoided it. But I added enough of tomato paste instead.
2. On a hot pan, add some butter and fry the onions and capsicum in the butter. You need to get the butter aroma rise up while frying. You can also add cashews/raisins to this and fry them along. I prefer PBM not too sweet. Hence, I just added some cashews for richness
3. Once the onions and capsicum is well fried, add the peas and gravy that has been sitting out. Add a little of food color (optional) and salt. Cover it for 5 mins and let it boil.
4. Once the gravy is boiling well, add the paneer cubes. The paneer cubes need not be fried before adding.
5. Toss it around couple of times till all the paneer is soaked well in the gravy. Let it boil well for another 6 mins.
6. Your dish is ready to be served and enjoyed!
Garnish with corriander and serve

Tip 1:Paneer can be broiled in the oven too, instead of frying. But you need to keep a constant eye on the oven
Tip 2: If you would like your PBM even more richer, you can grind a handful of cashews with onions. Make it into a paste and add it to the gravy while boiling.

Bon App!

Thanks for all the awards!

2008-07-03T17:21:00.000-07:00

Sailaja from Sailaja's Recipes. gave me a giant bear hug! Thanks for the hug, Sailu.

I would like to pass on this bear hug to
Sagari from Indian Cooking
Mitr from Mitr's Ideas from Bay Area
Smitha Karthik fromSpiced for Life!

Sailaja also gave me another award.

I would like to pass on this award to
Sailu from Sailu's Food

Maheswari from Beyond The Usual awarded me Yum Yum Blog :).

I would like to pass this award to
Sailaja from Sailaja's Recipes for her delicious and simple Dates Burfi with Nuts
Sagari from Indian Cooking for her healthy palak puri
Kalai from Samaithu Parkalam for her lovely Green Sprouts adai

Congratulations! Enjoy Ladies!

Swamped!

2008-07-03T11:59:00.000-07:00

I know, I am long due to write back a lot on this blog. But I have been swamped. I am greatly looking forward to this long weekend to do some cooking, some blogging and some writing :).
Have a wonderful July 4th everyone!
Enjoy the fireworks and the sunshine!

Cabbage Soup

2008-06-30T19:31:00.000-07:00

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

2008-06-28T17:08:00.000-07:00

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

2008-06-28T16:33:00.000-07:00

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

2008-06-27T10:42:00.001-07:00

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

2008-06-24T09:28:00.000-07:00

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

2008-06-23T11:23:00.001-07:00

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!

2008-06-23T11:01:00.000-07:00

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

2008-06-20T11:12:00.000-07:00

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?

2008-06-19T09:18:00.000-07:00

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!

2008-06-10T09:34:00.000-07:00

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!

2008-06-07T08:40:00.001-07:00

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

2008-06-05T21:54:00.000-07:00

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

2008-06-04T18:39:00.000-07:00

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

2008-06-04T18:19:00.000-07:00

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!

Fried Bittergourd

2008-05-12T19:17:00.000-07:00

B's mom's recipe and of course, B's favorite much. I figured this would be a good snack as opposed to deep fried potato chips. Given the bitterish taste, one cannot go overboard with munching this as well. Bitter gourd is said to be extremely good for health (once again proving that vegetables that are great for health aren't the greatest in taste =) ).
The stove cooked version typically takes over 20 mins of monitoring and tossing. My MIL developed a simple and a quick microwave version. This is extremely handy and B simply loves the results.

Ingredients:
Bittergourd - 5 medium size
Salt - to taste
Chilli powder - to taste
Turmeric - optional
Oil - 1 tsp

Method de preparation:
1. Finely chop the bitter gourd. I usually do not unseed them.
2. Add oil, salt, chilli powder and turmeric to the chopped bitter gourd
3. Microwave the mix for 10 mins. check regularly every 3 mins

Done! It is ready to enjoy!
Bon App!

Surakkai Kootu

2008-05-06T09:58:00.000-07:00

I've always ignored bottle gourd when I do my groceries. May be it was the resemblance to the brinjal(eggplant) that B doesn't like, or may be it was I could accept the shape of the vegetable in green color! This time, I decided to give this vegetable a shot. I was pleasantly surprised by the taste.
Ingredients
1. Bottle Gourd - 1 nos
2. Moong Dhal/Paasi paruppu/payatham paruppu - 1.5 cups
3. For tadka: mustard seeds - 1 tsp
4. Red chillis - 2 nos
5. Urad dhal - 1 tsp
6. Hing - 1 pinch
7. Salt to taste

Method de preparation:
1. Skin the bottle gourd. Cut it into small cubes and boil it in some water with salt. This will help prevent the bottle gourd from turning into a dark color. Bottle gourd itself has a lot of water content, so you needn't take too much of water to boil in. It also cooks pretty quickly
2. Pressure cook the moong dhal. Once cooked, add a pinch of hing and stir the mix.
3. Heat oil in a tava, temper with mustard, red chillis, urad dhal. Add the cooked dhal and the cooked bottle gourd. Add some salt to taste and remove from the heat

The dish is read to enjoy with rice/roti. They key point with this dish is that the bottle gourd doesn't have to cook way to long. Ensure that the vitamins/minerals of the healthy vegetable is not lost simply by cooking too long. I try to even use the water in which I boil the vegetable to liquify the dhal.

Bon app

S inspired Kichidi

2008-05-02T09:38:00.000-07:00

Last evening, I spent sometime with a good friend at her cozy home. We were talking about food and cuisines. She suggested a quick kichidi with black lentils (used in my previous recipe). This morning, I was tempted the make the same, but wanted to change the lentils (just for variety's sake). I had some split green lentils and voila, my tasty kichidi is ready!

Ingredients
1. Split green lentils - 1 cup
2. Rice - 1 cup
3. Onions - 1 nos
4. Green chilli - 3 nos
5. Ginger - to taste
6. Jeera - 1 tsp
7. Turmeric Powder - 1 tsp
8. Garam Masala (optional) - 1 tsp
9. Pepper (optional) - 1 small tsp
10. Oil - 1 tsp
11. Salt to taste

Method de Preparation
1. Wash the split green lentils and rice separately and side aside
2. Chop onions, green chilli, ginger
3. Heat some oil in a pressure cooker. Splutter jeera and pepper. Add the chopped onions, green chillis and ginger and fry till the onions are transparent.
4. Add turmeric powder and garam masala
5. Add the washed lentils and rice and toss. Once the rice looks slightly transparent add water to this mix.
6. Pressure cook for 2 whistles
Et voila, it is ready to enjoy.

I used split green lentils as I did not soak whole green lentils before cooking. Split ones are easier to cook (in just two whistles in pressure cooker). Also, I wanted to style this like Pongal (another famous south indian dish). I also added some long beans to the mix and pressure cooked the whole thing. I like the mix of veggies and dhal. If you add carrots, make sure to balance the spice as carrots tend to be a little sweet.

Bon App!

Black Lentils Salad

2008-05-01T22:52:00.000-07:00

The tabouleh inspired version that I spruced up for B's quick lunch. It came out (surprisingly) pretty tasty and health (I was sure of this part though).
Ingredients:
1. Black Lentils - 1 cup
2. Tomatoes - 2 nos
3. Corn - 1 small cup
4. Black Olives (optional) - 5 to 6 nos
5. Cilantro - 1 small bunch
6. Lemon juice
7. Salt to taste
8. Olive oil - 2 tbsp

Method de preparation
1. Wash the blank lentils and pressure cook them (3 whistles). If you plan ahead, you may even soak the black lentils overnight. If you soak the lentils, then you need to cook only till 1 whistle. If you do not own a pressure cooker, simply boil the lentils in a pot of water until they are soft but not squishy
2. Cut tomatoes, black olives, cilantro and set aside. If you are serving this dish immediately, you may also add some onions
3. Cook corn in microwave for 3 mins. with some water. Drain the water and let the corn cool for couple of minutes
4. Now in a bowl, mix the black lentils, chopped tomatoes, black olives, cilantro (and onions, if any)
5. Add lemon juice and olive oil and salt. Mix them well. Make sure that the lentils don't get squished in the process

Thatz it, ready to serve and enjoy!

Bon App

ps: you may also add some feta cheese, if you like the taste...enjoy!

T for Tabouleh!

2008-04-24T10:59:00.001-07:00

Another morning and I was staring at my pantry wondering what salad can I dish out for B. B's in a salad mood and would eat anything in the form of a salad. My eyes fell on the cous cous packet and I decided to relent to that urge to cook middle eastern..
Voila! quick and easy tabouleh salad

Ingredients
1. Cous cous - 1 cup
2. Cilantro - 1 small bunch
3. Lime/Lemon juice - 5 tbsp
4. Salt to taste
5. Black olives - 5 to 6 nos
6. Feta cheese - 3 tbsp
7. Olive oil - 5 tbsp
8. Mint leaves - 5 to 6 leaves
9. tomato - 1 finely chopped
10. Onions (optional) - half finely chopped
11.

Method de preparation:
1. Microwave cous cous in a bowl with half a cup of water for 3 mins. At about 1.5 min, add some butter and fluff the mix and let it cook through the remaining time. Cous cous cooks pretty quickly. Fluff it with a fork after taking out of the microwave.
2. To the cooked cous cous, add the finely chopped tomato and onions(optional) and fluff it again
3. Add the chopped cilantro and mint leaves. Savor the beautiful flavor that emanates :).
4. Add chopped black olives and a fistful of feta cheese to this mix. Fluff it again
5. Add the olive oil, salt to taste. Once the mix cools down, add the lemon/lime juice.
6. Refrigerate and serve chilled or serve at room temperature.

Again with this recipe too, you can choose to add crushed garlic. To make it a little spicy, add a tsp of chilli powder..

Bon App!

H for Hummus

2008-04-24T10:02:00.000-07:00

I finally did it! I've been wanting to try my hand at Middle Eastern cooking and last Saturday and this morning, I did it!
There are definitely umpteen recipes available for Hummus, but I thought I'll share mine too and inspire many other novice cooks like me.
Hummus is a traditional middle eastern dish made from just chick peas. Here is how I went about it
Ingredients
1. Chick peas - 1 tin
2. Olive oil - half a cup
3. Mint - (optional) 2-3 leaves
4. Tabouleh sauce - 1 tbsp
5. Lime/Lemon juice - 4 to 5 tbsp
6. Salt to taste
7. Chilli powder - 1 tsp
8. Cilantro - 4 to 5 leaves

Method de Preparation:
1. Soak chick peas overnight. Drain out the water. If your are using a canned one, just wash the chick peas well in running water
2. Take the chick peas in a blender, add olive oil (you can choose to be generous or stingy), some salt to taste, tabouleh sauce, mint leaves and blend into a smooth paste.
3. Transfer into a bowl and add the lemon/lime juice and mix well.
4. If you like spicy hummus, then add a tsp of chilli powder and mix well
5. Garnish with cilantro leaves and serve
Now some people prefer the garlic taste in hummus. If you wish to use garlic, sautee the garlic in olive oil and add it to the blender. I prefer my hummus without the garlic :)
Hummus can be enjoyed with crackers, pita chips, pita bread or even just carrots!
Bon App!

Green Rice

2008-04-16T18:07:00.000-07:00

My friend has recently gotten into the blogging world. I drew inspiration from one of her recipes of Kothmira Rice. I had a lot of beans staring at me in my fridge. I put them together and had my greens for the day!

Ingredients:
1. Spinach - 1 bunch
2. Rice - 1.5 cups
3. Corriander - a handful
4. Ginger - 1 small piece
5. Green Chillis - 2 nos (to taste)
6. Beans - 1.5 cups
7. Tomato Paste - 2 tbsp (you can use 1 tomato too.I had only paste)
8. Onion - 1 piece
9. Cashews - handful
10. Cloves, Bay Leaves, Anise - as needed

Method de Prep:
1. Wash spinach bunch and boil in a pot of water. Chop and keep the onions, green chillis and ginger
2. Wash and cook rice in a rice cooker/pressure cooker. Ensure that the grains are separate. You can use basmati rice too if you wish
3. Chop beans and cook till soft. You can cook either in pressure cooker (1 whistle) or in microwave
4. Once spinach is cooked, grind it with corriander, green chillis and ginger
5. Heat a little oil in a pan. Add a pinch of asafoetida(optional), cloves, bay leaves and anise. Fry a little
6. Add cashews and the chopped onions and fry till brown
7. Add the cooked beans to turn around a coupla times. Make sure that the beans don't mash.
8. Once the flavor of the condiments arises, add the pulp from the mixer. Let it boil for couple of mins.
9. Add the cooked rice and turn it couple of times. Again, ensure that the rice doesn't squish together. Add salt to taste.

Enjoy! Bon App

Crunchy Salad

2008-02-14T08:49:00.000-08:00

This is a recipe adapted from one of my dear friend's. I try multiple versions of it. I let my creativity fly and mix n match the ingredients.
Servings: 2 to 4
Here is the list of all possible ingredients to this snack:
1. Black Beans - 1 tin
2. Carrots - 1 big / 2 medium
3. Corn - 1 cup
4. Peanuts - 1 cup
5. Corriander - chopped 1 cup
6. Green chillis - 2 nos
7. Onion - 1 medium
8. Tomatoes - 1 medium
9. Lime/Lemon Juice - 2 tbsp

Set up work:
1. Wash the black beans
2. Grate carrots
3. If the corn is fresh, there is no preparation. If not, microwave corn in a cup with some water for about 2 minutes.
4. Finely chop corriander , onions and green chillis
5. Tomatoes need to be firm. Chop small pieces. Don't finely chop them as they could make the salad squishy
6. Microwave the peanuts also with water till they are a little soft. Don't overcook them as they could get soggy and squishy too!

Method de Prep:
1. In a bowl add all the above ingredients, some salt and lemon/lime juice. Toss together and it is ready to eat!

Simple and delish!

Bon App!

ps: I tried adding some grated ginger, but B dint enjoy it. Let me know if you find anything else you can add to the mix..Cheers!

Twist on a Chutney

2008-02-11T14:51:00.001-08:00

Last week, my dear husband decided to get down and turn kitchen into his creative workshop. We both enjoyed a wonderful dinner of Sathamudhu (that is the iyengar speak for Rasam), a brinjal subzi and rice (he added some cloves and bay leaves while cooking..hmm interesting!). As usual, there was some left over subzi. Usually with brinjal, I find it hard to repeat the item for another meal. Added to that, my husband doesn't exactly like brinjals. He had made them the other day simply because the pantry was empty :). So I spruced up a quick side dish for delish dosas or idlis or any snack!
Ingredients:
1. Brinjal - one big size
2. Red Capsicum - 2 big/3 medium size
3. Green chillis
4. Asafoetida
5. Ginger - optional
6. Curry leaves
7. Urad dhal - 1 tsp
8. Mustard seeds - 1 tsp

Method de Preparation:
1. Roast the big brinjal either on the stove or in the oven. While making it in the oven, I usually coat the skin with some oil and leave it on 400 F for 5 mins. Ensure all sides are evenly cooked
2. Skin the brinjal and mash it with some salt and drop it into a mixer
3. Heat some oil in a pan, add asafoetida poweder and then urad dhal. Roast till light brown
4. Add the red capsicum and fry till you get the scent of capsicum. You can add the capsicum seeds also
5. Add the slightly cooked capsicum to the mashed brinjal in the mixer
6. Add chopped green chillis, ginger
7. Grind into paste
8. Heat some oil on the tava. Splutter mustard seeds, curry leaves and add to the ground paste.

Serve with any south indian tiffin or snack

Bon App!

ps: I haven't tried it with tamarind, but you can add some tamarind paste too for a tangy flavor!

Red Capsicum Chutney

2008-01-24T14:37:00.000-08:00

Ingredients
1. Red Capsicum(large) - 3 nos
2. Tomatoes or Tomato Paste
3. Mustard Seeds
4. Gingelly Oil
5. Urad Dhal - 1 tsp
6. Chilli Powder
7. Asafoetida
8. Curry leaves (Optional)
9. Bengal Gram Dhal - 1 tsp (Optional)
10. Vendiyam Seeds
11. Tamarind (Optional)
12. Salt to taste

Method de Preparation
1. Cut capsicum into fine small pieces.
2. Heat 2 tbsp Gingelly oil in a tava. Splutter mustard seeds when oil is hot
3. Add curry leaves, urad dhal, vendiyam seeds and the bengal gram dhal, a tsp of asafoetida and fry
4. When urad dhal is light brown, add the tomato puree(thick) or tomato paste
5. Mix the paste well with the other ingredients. You can add some water if the paste is too thick. Alternatively, if you like the sour taste, you can prepare tamarind water and add it too. I prefer it without tamarind
6. Add red capsicum when the tomato starts getting a cooked smell. The capsicum can be added with the seeds.
7. Simmer and let it cook on low flame. Cover the vessel with a lid. The capsicum needs to cook till soft, not get fried in the heat.
8. Add Chilli Powder to suit your spicy taste and continue to cook. Make sure you regularly mix the chutney to ensure it is cooked evenly. Add salt to taste
9. Turn off after 15 mins.
The chutney can be mixed with rice or eaten with any snacks (from idlis to samosas)
Enjoy!
Bon App!

Broken wheat thirukannamudhu

2007-09-02T09:31:00.000-07:00

Ingredients
1. Broken wheat - 1 cup
2. Payatham parupu - 1/4 cup
3. Vellam (jaggery) - 4 pieces
4. Saffron - 2 strands
5. Elachi - 2 nos
6. Cashew nuts/raisins - 4 nos
7.Milk - optional

Method de preparation
1. Cook the broken wheat and payatham parupu in a cooker(2 to 3 whistles)
2. Take the vessel out of the cooker and place on the stove and heat.
3. Drop the jaggery pieces into this warming/boiling mix. The jaggery will begin to melt. Add milk if the mix is too thick/dry.
4. Meanwhile, in a tsp of butter, fry some cashew nuts (you can break them into smaller pieces) and raisins
5. When the mix is boiling, add this fried dry fruits and 2 strands of saffron.

This can be served warm/cold. Enjoy!
Usually, this mix thickens if it is set aside for few hours. To thin it, add some milk.
Bon App!

cheedai

2007-09-02T08:52:00.000-07:00

Ingredients
1. Rice Flour - 1 cup
2. Urad flour - 1 tsp
3. White sesame - 1 tsp
4. Jeera - 1 tsp
5. Butter
6. Salt to taste
7. Asafoetida - 1 tsp, mix it in water and use this water to make the dough

Method
1. Lightly warm the rice flour
2. Add the urad flour to the warm rice flour
3. Along with sesame seeds, jeera, butter and salt and mix it into a dough. The dough must be soft and malleable
4. Make small balls (about the size of small bubblegum).
5. Heat oil in a pan. You must see the fumes rise before you start adding the balls of cheedai
6. Serve as a snack!
Bon app!

Sankarpaali

2007-08-27T10:14:00.000-07:00

A tasty snack that can be made sweet or salty!
Ingredients
1. Maida - 1 cup
2. Salt to taste
3. Milk - half cup (optional)
4. Ghee/Butter/Oil - 2 tbsp
5. Oil to fry

Method de preparation
1. Mix maida, salt, milk(optional), ghee into a dough
2. Make small rounds like for chappati/roti
3. Using pizza cutter, cut them into small rhombus shaped pieces
4. Heat oil in a tava.
5. Deep fry and serve!

If you want to make them sweet, use sugar instead of salt. Additionally make some sugar syrup (boil water and sugar till it is brownish color) and mix shakar paali with the sugar syrup. This is supposed to be a dry snack.

Bon App

Saboodana Cutlet

2007-08-23T13:56:00.000-07:00

Ingredients:
1. Saboodana - 1 cup (2 handfuls)
2. Potato - 1 large
3. Bread (optional)
4. Corriander leaves
5. Ginger - grated into small pieces
6. Green Chillis - 2 to 3 nos
7. Salt to taste
8. Oil to fry

Method de Preparation:
1. Soak the saboodana in water for 10 mins. The saboodana must be completely immersed in water
2. Boil the potato, peel it and mash it.
3. Squeeze the water out of the saboodana and add it to the mashed potato.
4. (optional) you can also soak the bread slice in water, take it out immediately and mash it with this mix. (remove the crust of the bread before soaking in water)
5. Add the ginger, finely chopped green chillis, finely chopped corriander leaves and salt to this mix
6. Make the mix into small round shapes like a cutlet
7. Deep fry this in hot oil
Serve with mint chutney, sauce or just eat as is!
You can be creative and add other veggies too, like boiled carrot, boiled beans, peas, onion etc

Bon App!

Pachai payir salad

2007-08-23T12:13:00.000-07:00

This recipe can be eaten as a snack, with chips, even served in between slices of bread as a sandwich! Since this is crunchy, it is a great alternative to deep fried food :).

Ingredients:
1. Pachai Payir/Green gram Dal - 2 handfuls
2. Grated carrot - 1 cup
3. Green chillis - 1 or 2
4. Salt to taste
5. Lemon/lime juice - 2 tbsp
6. Corriander leaves

Method de Preparation:
1. Soak the pachai payir overnight till they sprout
2. Cut the green chillis finely
3. Mix the grated coconut, green chillis, the sprouted grams, salt in a bowl
4. Add the lime/lemon juice and toss it couple of times
5. Before serving, add the finely chopped corriander leaves

Yummous!
Bon App!

Green Coconut Chutney

2007-08-21T22:44:00.000-07:00

My MIL found the coconut we get here not too tasty to make a good coconut chutney. She produced her interesting twist to a coconut chutney.
Ingredients:
1. Grated coconut - 1 cup
2. Green chillis - 2 nos
3. Red chillis (optional) - 1 nos
4. Coriander leaves
5. Curry leaves
6. Udaicha Kadalai/pottu kadalai (fried gram dhal) - 1 tbsp
7. Peanuts (optional)
8. Oil
9. Salt to taste

Method de preparation
1. Heat some oil in a tava and add red chillis, curry leaves, pottu kadalai, peanuts, red chillis and fry for couple of mins. Lets call this the roasted lot
2. In a mixie, add the grated coconut, green chillis, salt to taste, corriander leaves and the roasted lot and grind it with some water(if required). The chutney needn't be completely smooth. It is tasty even when it is slightly coarse.

That's it! Bon App!

Idly Ravai kozhakattai

2007-08-21T22:36:00.000-07:00

This is my MIL's recipe. She made it one evening as a surprise for my husband. We all loved the taste. The best part is that these balls can be eaten as a snack or main course with any chutney, idli molakai (chilli) powder or even just plain curd!
Ingredients:
1. Idli Ravai - 1 cup
2. Mustard seeds
3. Curry leaves
4. Ginger(optional)
5. Urad dhal
6. Asafoetida powder
7. Salt to taste
8. Pepper seeds (optional)
9. Cashew (optional)

Method de preparation
1. Heat oil in a pan and add the asafoetida powder
2. Splutter the mustard seeds in the oil.
3. Add urad dhal, curry leaves and grated ginger
4. Add 1 cup water (the same measure as that of idli ravai) and let the soup boil with some salt
5. Add the idli rava slowly and keep turning the mix as you add the idli ravai. It should come to a consistency where you can make small balls (not too watery, not too dry either)
6. Once the mix cools a little, make small balls of the mix
7. Steam the balls (like you would do idli)

Bon App!

Chow Chow thol thogayal

2007-08-12T11:26:00.000-07:00

Ingredients:
Chouchou Thol (Chayote Skin)
Urad Dhal - 2 tablespoons
Curry Leaves - 8 to 10 leaves
Asafoetida
Red Chillis (to taste) - 3 to 4
Corriander leaves or mint leaves
Mustard seeds - one teaspoon
Grated coconut - one handful
Tamarind paste - 1 teaspoon
Salt to taste

Method de preparation:
1. Heat 2 teaspoons of oil and add asafoetida to the hot oil.
2. Splutter urad dhal.
3. Add the red chillis, curry leaves.
4. Add the chouchou skin, tamarind paste/piece and grated coconut and turn it around for 3 minutes
5. Grind the above in a mixer with corriander or mint leaves. Add salt while grinding
6. Splutter some mustard seeds in oil and add the ground paste. Take it off the heat right away
Ready to eat!
Bon App!

Thenkuzal

2007-08-12T11:18:00.000-07:00

Ingredients:
Arisi Maavu (Rice Flour) : Ulutham maavu(Black Gram Flour) = 3:1
Jeera
Perungayam (asafeotida)
Salt to taste
Butter (vennai/naey)
Acchu (to make the template in maavu and them deep fry it in oil)
Oil (to deep fry)

Method de preparation:
1. Mix the two flours (arisi maavu and ulutham maavu) in the specified ratio
2. Add Jeera, asafoetida powder, salt and butter and mix it all into a thigh dough consistency
3. Make small balls and drop into the acchu. Make templates using the acchu on paper towels
4. Heat oil till you can see light fumes rising
5. Deep fry the templates and enjoy.

I will take pictures of these and post them the next time I make these Thenkuzal.
Bon App!

Elachi/Clove powder

2007-07-16T21:07:00.000-07:00

Quick Tip: Freeze the elachi/clove in the freezer for about 10 mins and then grind them for a fresher smelling powder. The powder can be stored in air tight containers and used instantly for anything ranging from tea to kheer or biryani.

Bon App!

Brinjal Pachadi!

2007-07-16T20:38:00.000-07:00

It might sound funny and not so tasty, but trust me, it can make even brinjal(aka Eggplant) haters slurp it up. Here is the trick to this tasty treat:
Ingredients:
Brinjal (Eggplant) - small round type - 2 nos
Dhania Powder - 1 tsp
Jeera Powder - 1 tsp
Curry leaves - 4 leaves
Urad dhal - 1 tsp
Curd/Butter milk - 1 cup
Oil to fry them all
Salt to taste

Method of Preparation
1. Microwave the brinjals for about 4 mins. Check for the consistency. They should be soft and mashable
2. Take out of microwave, mash it
3. Add the dhania, jeera and curry leaves to the mash
4. Heat a little oil in a pan, splutter the urad dhal and add the mash and lightly fry the mix
5. After letting the mash up cool, add the mash to the cup of curd/buttermilk.
6. Add salt to taste
Yummo!
I have this recipe for the small brinjals. You can alternatively grill the bigger brinjal and mash it with or without the skin. Let me know how it went!
Bon App!

Spicy Peanuts

2007-04-30T15:11:00.000-07:00

Ingredients
1. Peanuts or any nuts that pleases you - 100 gms
2. Chilli Powder - 2 tbsp
3. Curry Powder - 1 tbsp
4. Salt to taste

Method de preparation:
1. Shell the peanuts and microwave them for 10 mins
2. Rub them between your palms to remove the skin
3. Mix the chilli powder, curry powder, salt with some water. The consistency needs to be as light as for crepes(lighter than pancakes)
4. Mix the peanuts in them.
5. Microwave this mix. The amount of water added should evaporate on microwaving the mix.
6. Eat!as is or splutter some mustard seeds, curry leaves and add them or add them to Bhel (which is what my MIL does).

Microwave ParuppuUsilli

2007-04-29T12:05:00.000-07:00

Ingredients:
Thovaram Paruppu (lentils) one small cup
Red dry chilli 2 nos
Salt to taste
Vegetable: any one of the following: beans, cabbage, karamani (thinner version of beans)
Kadugu
Curry powder
Asafoetida
Oil to fry

Method de preparation:
1.Soak the lentils in water for about 10 mins.
2.Drain water
3. Grind along with red chilli, some salt to taste
4. Meanwhile soak cut vegetable in water and place in microwave for 8 mins
5. Heat some oil, splutter the mustard seeds and add asafoetida and curry powder to it.
6. Toss the vegetable into this.
7. Meanwhile microwave the ground mix of lentils, chilli for 5 to 10 mins
8. The mix might be a little tight, so grind them in the mixer till they become coarse powder
9. Add this to the cooking vegetables.
10. Cook for 2 mins
11.Done!

Drain, vathamulakai, salt, mixie, microwave for 5 mins.

Karacha Maavu Dosai

2006-12-12T00:17:00.000-08:00

This is a south indian dish spruced up by my MIL.
Ingredients:
1. Arisi Maavu: Ravai: Maida - 1: 1.5: 0.75
2. Green chillis
3. Salt to taste
4. Jeera
5. Ginger small pieces or grated
6. Oil to cook

Recipe:
1. Mix all the three flour (arisi, ravai and maida) to a thin batter consistency
2. Add finely chopped green chillis, jeera, ginger shavings and salt to taste
3. Leave aside for about 15 mins
4. Heat a tava on stove
5. Pour a ladle full of batter, let it take its own form
6. Add some oil to get some crispiness
7. Let it cook for sometime on one side, turn it over and let it cook again
8. Remove and serve hot with either coconut chutney/green chutney

The advantage of this type of snack is that there is no prior set up required. All the three types of flour used in this dish are usually available at home...what a recipe for some unexpected guests too!

Pasta sans marinara

2006-11-11T02:57:00.000-08:00

I am gearing up to leave for a 2 week break. This means time to clear the fridge! My husband enjoys pasta, but has never liked marinara (huh? yah..). Luckily, I did not have pasta sauce yday in my pantry and we were craving some good Italian food. With not too much energy left to go out, this is something I spruced up last night and served with some delicious sidees.
Ingredients:
1. Pasta - fettucini, linguini..your pick
2. Pesto sauce
3. Mixed vegetables - carrots, beans, cauliflower florets..your pick
4. Onions and garlic (must have for Italian)
5. Italian seasoning
6. Lemon Zest

Cooking Time: 20 mins

Method:
1. Boil the pasta with a dash of olive oil. This helps the pieces of pasta stay separate without sticking
2. On another stove, boil the mixed vegetables
3. After both pasta and veggies feel rightly cooked (check if you can squish them with just right pressure, not too soft, not too hard). Add the pesto sauce to this mix
4. Heat some olive oil in and when hot, add some onions. Cook onions till brown
5. Add the pasta and the cooked vegetables in layers, one after the other. This helps the two blend in evenly.
6. Add some Italian seasoning (usually a blend of thyme, rosemary and so on).
7. Take off the heat after coupla minutes
8. Serve on a dish with some zest of lemon
9. For sides, just heat up some bread in an oven with a layer of your favorite cheese.
This usually comes out as a little dry pasta. Add some roasted/toasted pine nuts for extra kick..
Bon App!