Veena's food blog with recipes

Kathirikka Masala (Simple South Indian Baingan subji)

2011-10-16T23:43:00.000-07:00

Ingredients:
1. 3 Japanese Eggplant-Diced into 1" pieces
2. 1 large red onion-Diced into big size cubes
3. 2 ripe Tomatoes-Chopped into big pieces
4. 2 Thai chilies-sliced thin
5. 1 Red chili-Broken in half
6. 1/2 tsp-Turmeric
7. A pinch of Hing (Asafoetida)
8. 5 Curry leaves
9. 1/2 tsp-Mustard seeds
10. 2 Tblsp-Olive oil
11. Salt to taste
12. 1 cup-Chopped Cilantro
13. 1 tsp-Sambar powder (add more if you want it more spicy)
14. 1/4 cup water

Method:

1. Take a pan, add oil and heat it up. Once hot add, the mustard seeds and let it splutter.
2. Lower the heat and curry leaves and the broken chilies.
3. Now add the Onions, green chilles and add pinch of salt and turmeric.
4. Let the onions saute well and become translucent.
5. Now add the sambar powder, & hing. Saute it for a few seconds and now add the diced eggplant.
6. Add a bit more salt and little bit of water and keep it covered until the eggplant become soft.
7. Now, add the chopped tomatoes and add cilantro and let cook for 5 more min.
8. Check for seasoning, adjust if need be and serve as a side dish for Rotis, parathas or rice with sambar or rasam.

Gazpacho

2011-07-11T01:24:00.000-07:00

This is a Mexican cold soup which is sure to please a crowd on a hot summer day. So enjoy and do let me know how you liked it and what else did you serve along with it!

Ingredients

1 English cucumber, chopped into big pieces with the skin intact
2 red bell peppers, cored and seeded- Chopped into big pieces
4 hothouse plump and ripe tomatoes-Chopped into big pieces
1 red onion-Chopped into big pieces
2 Stalk of Celery-Chopped into big pieces
3 garlic cloves, minced
3 cups tomato juice
1/4 cup white wine vinegar
1/4 cup Extra virgin olive oil
1/2 tablespoon salt
1 teaspoons freshly ground black pepper
1 Jalapeno or Thai chillies(2) if you want it with a bit of a bite!
1 cup Coarsely chopped Cilantro
1/2 tsp black pepper crushed well

Directions

Roughly chop all the veggies and herbs and keep them separately and add them into a food processor and pulse until it is coarsely chopped one by one. Do not over process!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Come join us for the 'Girls Night Out Party!' on Fri,Jun 24th in Foster City, CA

2011-06-06T14:59:00.000-07:00

Calling all ladies out there…..

We deserve a break….. and we are taking it….. J

We are planning an awesome ‘Girls Night Out’ Bollywood Dance Party on Friday June 24. We are very excited, and look forward to all you ladies joining us for a super fun time. This is a post dinner event – so you can settle everyone in the house, and come for your fun evening. Here are the details:

Date: Friday June 24, 2011

Time: Starts 8:30 PM

Outfit: Get ‘dressed to the nines’.

Fig. dressed very stylishly with nothing overlooked. Dressed flamboyantly or smartly. Cambridge Dictionary of American Idioms Copyright © Cambridge University Press 2003

Plan for the evening: Hors D'oeuvres, Cocktails, Wines, Music, Dancing, singing, and loads of fun.

What’s in the menu:

Hors D'oeuvres

- Samosas

- Gazpacho

- Baked Bruschetta

- Tofu Satay w Spicy peanut sauce

- Mixed berry mini tarts

Cocktails & Mocktails

- Minty Mojito

- Tropical fruit punch

- Apricot Gingerini

Wines

- Red & white

Music: DJ Suresh

Entrance: $20. All inclusive. Age 21 & over.

Venue: The Clubhouse at Winston Village, Peary Lane, Foster City.

Call or email us to confirm:

· Sheetal: 650-393-0006; sheetal_shetty@yahoo.com

· Ranjana: 650-483-0762; nsuresh67@gmail.com

· Veena: 650-533-6564 or 650-345-7759; veena.kg@gmail.com

See the attached invitation.

Join the fun girls.

ps: guys getting this message - pass it on to the lady in your house…pleaseeee J

Navrathan Kurma

2011-05-27T08:57:00.000-07:00

Ingredients:
For paste: (to be sauted and ground)

1/2 cup mixed nuts (cashews, pistachios
, almonds)
1 medium onion, cut in big pieces
5 cloves of garlic
1" ginger (skin peeled)
5 Thai chillies (add 2 or 3 more if you don't want it very sweet)
1 Clove
1" cinnamon
1 Cardamom
1 bay leaf
1/2 tsp cumin
1/2 tsp Saunf
A pinch of black pepper powder
1 teaspoon garam masala
1 cup water

Ingredients to be added to the prepared gravy:

1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes
A pnch of turmeric
4 ounces paneer, cubed (add after the veggies are cooked)
1 small can of cut pineapple (drained)
1/4 cup heavy cream
1/4 cup golden raisins
salt to taste

Directions:

1. In a Microwave safe plate, place all the nuts and heat it 30 sec at a time until they are roasted (aprox.1min) and keep it aside.

2. Take a heavy bottom skillet and heat 1 tablespoon oil. Add all the whole spices (Cinnamon,
Cardamom, Bay leaf, Cumin & Saunf ). Once they start to roast add the garlic, Chillies and ginger saute for a min and then add the onion and a pinch of salt. cook until tender. Mix in black pepper powder and garam masala. Take it out of the heat and keep it aside.

3. Take a big saute pan and add little bit oil and Cumin. Once it starts to splutter,add all the veggies (carrots, green bell pepper, beans, peas, and potatoes) and raisins. Don't add the paneer along with this. Season with salt and a pinch of turmeric. Saute until all the veggies start to cook and now add the water. Bring to a boil and reduce heat to low, and simmer 20 minutes, until potatoes are tender. (Faster way is to cook them in the pressure cooker).

4. Meanwhile, grind the roasted nut mixture with water into a smooth paste and keep it aside.

5. Once the veggies are tender add the cut paneer and let it simmer for a few min. Now, add the ground paste and adjust the consistency wit little bit water if need be.

6. Now, add the cream simmer for a min and add the cut pineapple. check for seasonings and add salt to taste.

Besan glass halwa

2010-12-26T23:43:00.000-08:00

I know, you must be thinking 'What's with this name'? Well, let me tell you...I am always skeptical to try desserts especially ones with Chick pea flour or Besan or Kadalaimaavu, whatever you wish to call it! I wanted something which tasted totally different. I came up with this recipe and from the photo, you might notice that its not a dry hard halwa. It really feels like one soft, almost transparent Maida halwa! Hence the name! My friends really like it, Hope you all enjoy it too!

Ingredients:
1 Cup besan
1 Cup ghee
1 Cup milk powder
1-1/2 Cup sugar
1 & 1/2 Cup Water (To be added in parts)
1 Cup mixed dry fruits (Pistachios, Cashews & Almonds-Dry roasted and powdered)
1/4 tsp Cardamom powder
A pinch of Saffron

Method:
1. Take a non stick saute pan and heat it. Melt the ghee and fry besan until it starts to change color and it starts to smell good.
2. Transfer the mixture in another vessel and mix with milk powder, Cardamom and the crushed saffron strands.
3. Make thick sugar syrup by combining a 1/4 cup of water and boil until it reaches a hard candy consistency. (See notes to see how)
4. Now add the roasted besan mixture in the prepared sugar syrup and stir it well until everything incorporates.
5. Keep stirring until the mixture comes together. Now, add the crushed sr roasted and powdered dry fruit mixture and stir it well.
6. Transfer to a greased plate.
7. When firm cut into diamond shaped pieces and serve.

Note: To check for the right consistency to find out the right state in the sugar syrup, add the bubbling liquid in a little bowl of water. Then try to make it a ball. It has to become a tough ball. If it crystalizes again then it means that you have gone past that stage. Don't panic, add a little bit more water and make sure it came be made into a ball. Then add the besan mixture. Trust me, this besan dessert is really simple. Hope you all like it. Please do let me know.

Ellu Sadam

2010-12-25T18:00:00.000-08:00

This is a delicacy you get in temples especially on Saturdays. So today, I thought of posting this recipe. Being the auspicious month of Marghazhi, lets all enjoy the blessings and the special mouth watering prasadam.

Ingredients:
1 Cup cooked rice
1/2 cup Black sesame seeds or Ellu (Dry roasted and powdered coarsely)
2 Tblsp- Curry powder (http://detailedrecipesformytweetsizere.blogspot.com/2009/06/curry-powder.html)
2 Tblsp Sesame oil (Nallennai or Gingely Oil)
1 tsp Mustard seeds
1/2 tsp cumin seeds
2 dry red chillies, broken
1 tsp Urad dal
1 tsp Channa dal
A few curry leaves
Salt to taste
A pinch of hing
5 Curry leaves-Chopped coarsely

Method:
1. Cook rice with 1:1/2 water and a pinch of salt. Fluff it up and keep it aside.
2. Take a saute pan, add the sesame oil and heat it up. Once warm, add the mustard seeds, curry leaves, Urud dal & Channa dal.
3. Wait for the mustard seeds to splutter and the dals to start turning brown, now add the cumin seeds & broken red chillies.
4. Reduce the heat, add the roasted and powdered black sesame seeds and the curry powder done as per the link given above.
5. Add salt to taste and the cooked rice.
6. Mix everything well and serve hot with Pappadum or Chips.

Divine and Delicious that's what you would say after tasting it! Enjoy!

Madhur Vada

2010-12-25T17:16:00.000-08:00

Ingredients:
1 cup-Rice flour
1/2 cup- All purpose flour or Maida
1/2 cup- Fine rava
1/4 tsp- Hing or Asafoetida
3/4 tsp-Cumin seeds
11 Curry leaves-Chopped coarsely
1/4 cup Peanuts- Roasted and powdered coarsely
3 Green chillies-Finely chopped
1/4 tsp-Minced Ginger
1/4 tsp-Minced Garlic (optional)
1 Med.Red Onion-Finely chopped
1 cup-Finely chopped Cilantro or Coriander leaves
1/4 tsp- Red chili powder
1 Tblsp-White roasted Sesame seeds
Salt to taste
Oil for deep frying + Approx. 2 Tblsp or to help make the balls and to flatten them
Curry leaves - 1 tbsp chopped fine.
Water to make a tight dough, similar to poori.

Method:
1. Mix together all the ingredients.
2. Knead to form a tight dough using very little water. Divide the dough into small lime size balls while heating the oil.
3. Make sure the oil is hot but not burning.
4. Add a drop of oil on a plastic sheet or a butter paper. Flatten the ball into a thick round of about 2 inches.
5. Lift the flattened round carefully from the sheet and carefully slide it into the hot oil. Fry on both sides until the vada turns into golden brown.
6. Drain well and let it crisp up.
7. Serve hot with Coffee or Tea.

Note:
1. Always check the dough after mixing all the dry ingredients like spices and salt and Most Importantly, before adding water.
Yes, you can make out by tasting.
2. Avoid adding more maida and instead you can increase the sooji or rava if you want that way the vadas come out more crispier. You need not rest the dough, the more you rest it the more oil is sucks up. So this recipe is ideally for a quick snack for your surprise guests or for the rainy day craving to eat something hot and crispy! Enjoy!

Ennai Kathirikkai

2010-12-21T01:39:00.000-08:00

This is my brother's favorite dish. Even recently when he visiting us he and my cousin went bonkers for the stuffing. I know it been a long time since I posted some recipes, so I thought of blogging again with this special recipe. Usually, as the name explains it is very oily but divine. This version of mine uses ways to minimize oil yet keeping the flavors intact. Now, you can relish this dish as often you want. Hope you all enjoy.

Ingredients:

Small Indian Eggplant - 6 small ones , Slit into 4 retaining the top part so that its easier for stuffing.
Tamarind paste - 1 tsp 
Mustard seeds - 1 tsp
 Curry leaves - 5 sprigs broken
1 Red chilli-Broken
1/4 tsp Turmeric (haldi)
3 Tblsp-Curry powder (Recipe link-http://detailedrecipesformytweetsizere.blogspot.com/2009/06/curry-powder.html)
1 cup water
A pinch of Jaggery
A pinch of Hing (Asafoetida)
2 Tblsp-Oil
 Salt to taste 

1. Wash pat dry, slit the eggplants. Add a pinch of tumeric and add a pinch of salt in the slit of the eggplant, cover and cook in the microwave until tender (12-15min depending upon the strength of the microwave).
2. Meanwhile, Take a non-stick pan, add water, curry powder, haldi, jaggery, hing & tamarind.
3. Start boiling the mixture until it starts to thicken and cook. If needed add little bit more water.
4. Reduce the heat and cook until the mixture looks cooked and forms a very thick paste.
5. Remove from heat, cool for a few min.
6. Once the eggplant is cooked, cool it for a bit and stuff the slit eggplant with the stuffing and keep it aside.
7. Take a large non-stick saute pan, add oil and once warm, add mustard seeds, curry leaves, a pinch of salt and red chillies.
8. Add the stuffed eggplant and gently toss it until everything looks shiny and cooked. Approx. 5 min.

Enjoy the dish with rasam. That is the best combination.

Note: Please do not use the 'Curry powder' what you get in the stores. The ones we Indians use is totally different. So pls. follow the link.

Akkaravadisal

2010-10-05T15:09:00.001-07:00

This is a typical 'Iyengar' dish which is super delicious. I learnt this dish from my friend Godha who is makes amazing authentic dishes. Hope you guys try it and like it. Very popular as prasadams made in many households and temples during the month of 'Marghazhi' for Andal, one of the many names known for Thayar or Devi Padmavathi and during 'Puratasi masam' for Perumal, one of the many names for Lord Venkatachalapathy.

Ingredients:
1. Rice – 1 cup
2. Moong dal (split Green gram dal or Pasi payaru w/o the skin,) – 1/4 cup
3. Ghee – 1/2 cup
4. Milk – 4 & 1/2 cup
5. Jaggery- 2&1/4 cup (powdered)
6. Cardamom powdered- 1/4 tsp
7. Pachai Kalpooram (Edible Camphor)- 1 pinch
8. Broken Cashews–1/4 cup
9. Raisins –2 tsp
10. 1/4 cup water.

Method:
1. Wash and drain the rice and dal separately and line it in a towel to let it dry well.
2. In a heavy bottowm pan, dry roast the moong dal until it starts to get brown and keep it separately.
3. Dry roast the rice the same way and add it to a large vessel you want to be kept inside the cooker.
4. Now add the roasted moong dal to this and add the milk and pressure cook it. 3 whistles in high and 7 in medium. Total 10 whistles.
5. Wait for the cooker to get depressurized for about 1/2 hr. Then open the lid and have it cooked mixture ready.
6. Now in a broad non-stick pan add the jaggery and a few drop of water for it to disslove. Let it bubble up and cook well.
7. Now add the 3 Tblsps of ghee to the jaggery, stir well and slowly and carefully add the cooked rice and dal mixure.
8. Mix well, add cardamom powder.
9. Cook until the mixture thickens. Reserve a 2 tsp of ghee and add the rest of it to the mixture.
10. Once the mixture is thick its done.
11. Keep it aside from the flame and then add the 'Paccha kalpooram'. Mix well.
12. In a small pan, add the remaining 2 tsp ghee and roast cahsews until brown and raisins swell up.
13. Add it to the finished 'Akkaravadisal'.

Note: Please cook the rice and dal in a much bigger container than you would usually take the reason is, because its milk it will overflow and the 2nd reason is you need more space to cook the rice and dal really cook,a ctually to the point where it is over cooked and mushy.

Herb fusion omelet on toasted bagel w tomatoes and Feta

2010-09-28T19:14:00.000-07:00

This is an Indo-American fusion dish!

Ingredients:
1. Chilli Bagel-Sliced the middle sideways to be toasted
2. Whipped butter (optional)
3. 2 Organic brown eggs
4. 3 tsps milk or Cream
5. Italian herb mix
6. Crushed black pepper
7. Crushed garlic
8. 1/4 tsp Cumin seeds
9. a pinch of salt
10. Chopped Cilantro
11. Chopped Scallions
12. Shredded cheese (optional)
13. 2 Tbslp-Extra virgin Olive Oil
14. a pinch of Turmeric
15. a pinch of hing
16. Cherry tomatoes cut in half for garnishing
17. 2 tsp-Feta cheese

Method:

1. Break the eggs in a bowl, add a pinch of salt, Italian seasonings, chopped cilantro, turmeric, hing, scallions, cream and whip well and keep it aside.
2. In medium heat, keep a non-stick pan and add the oil to it.
3. While its gets warm, set the toaster and add the sliced bagel to be toasted.
4. Once the oil is warm, add the cumin seeds and once it starts to splutter add the crushed garlic. Add the crushed black pepper.
5. Now, add the whipped eggs in the middle and DON'T SWIRL OR SPREAD IT PLEASE..! Wait until it starts to firm up, then gently mix it but not to the extent it starts to scramble. Now, tilt the pan and make the liquid to run out form a bigger circle.
6. Once this side is starts to turn light brown, flip it to the other side. Switch off the heat.
7. Cut the omelet into 4 pieces.
8. By now the bagel would have been toasted. Place each quarter piece and arrange it on top of the other on one slice.
9. Now place the other half. Cut the whole assembled bagel omelet sandwich in half with a sharp serrated bread knife.
10. Arrange the cherry tomatoes and the feta similar to the picture.
10. Ta..da....! Now, your own gourmet fusion bagel sandwich is ready.

Note: The step 5 is to fluff up the omelet to get a soft silky consistency and that is the reason why I add cream or milk too. Adding turmeric is for killing all the harmful bacteria and hing is added for flavor and to stop the eggs from smelling bad. Organic eggs don't smell as much as the normal eggs do! One more reason to go Organic!

Warm broccoli Salad

2010-09-28T18:00:00.000-07:00

Ingredients:-

2 heads of Broccoli-washed, patted dry and broken into bite size pieces
1 big Red Onion-sliced thin
2 cups-Cherry tomatoes-cut in half
1/2 cup Almonds-toasted
1/2 cup Walnuts-toasted
1 tsp Raisins
1/4 cup Cranberry
1 Lemon-Zested and squeezed
2 Tblsp-Orange juice
2 Tblsp-Extra virgin olive oil
1/2 tsp Crushed garlic
3 Tblsp-High quality aged Balsamic vinegar
Salt to taste
4 quarts of water to blanch the broccoli
Crushed red pepper flakes
1/4 tsp Crushed Black pepper
1 cup coarsely chopped Basil

1. Bring a stock pot of water (4 quarts=3.78 L) to boil, salt it well. Drop the washed broccoli in the boiling water and cover it. Keep an eye on it until it comes to a boil back again. Approx 3 min. Once done, drain well and drain it on a clean kitchen towel so that all the moisture gets absorbed from the blanched broccoli.
2. Meanwhile, toast the nuts in the microwave. You can combine them together and lay it on a flat microwave safe plate and heat them a minute at a time. It will be done by 2 minutes.
3. Take a non-stick saute pan, heat the extra virgin olive oil, add the crushed garlic and red pepper flakes.
4. Now, add the sliced onions, crushed black pepper flakes, raisins and cranberries. Once they plump up take the pan off the heat. Add the rest of the seasonings starting with the balsamic vinegar, herbs, zest etc. along with the lemon juice and the orange juice. Then toss in the broccoli as well.
5. Mix in the toasted nuts and the chopped tomatoes.
6. Serve immediately! You too... grab a fork and enjoy this delish and healthy salad!

Vegetarian Spicy Kheema Style Soya chunks Curry

2010-07-20T12:42:00.000-07:00

Based on the PDCAAS method (protein digestibility corrected amino acid score), soy is the only plant protein comparable in quality to milk, meat, and eggs. Because it contains soy, a smoothie, for example, can now deliver more protein than a glass of milk, and an energy bar can deliver as much protein as a serving of meat without the saturated fat.

I hear a lot of people complaining that they want to feed their family the Soy protein but don't know any interesting recipes to entice their whole family to eat it. I want to bring more such recipes to you. I've already posted one earlier and here is the link to it. http://detailedrecipesformytweetsizere.blogspot.com/2009/06/soy-meal-nuggets-with-methi.html

Ingredients
300g Nutrela Soya chunks (Soaked in hot water seasoned with a pinch of salt, turmeric, Garam masala, red chilli powder until soft, drained and minced in the food
processor)
1. 1 Tbslp-Ghee
2. 1 Medium Onion-Chopped fine
3. 1 Tbslp Ginger garlic paste
4. 3 Thai chillies chopped fine
5. 1 Red Bell pepper (Capsicum)-chopped
6. 1 Green Bell pepper(Capsicum)-chopped
7. 1/2 tsp Turmeric
8. 1 tsp Ground Cumin
9. 1 tsp Red chili powder
10.1 tsp Garam Masala
11.1/2 tsp Fennel powder
12.1/2 tsp Coriander powder
13.1 tsp Kasthuri Methi (Crushed)
14. 4 cups of water to boil and saok the soy nuggets.
15. 1 Tblsp Cumin seeds.
16. 2 Tblsp Oil

Roast and grind: Dry powder

a.1/2 tsp Fenugreek seeds
b.1/2 tsp Cloves
c.1 Bay leaf
d.1" Cinnamon
e.2 pods of Elaichi
f.1 pod of Marathi Moggu
g.2 pieces of Javithri or a pinch of Nutmeg
h.1/2 tsp Fennel Seeds
i.1/2 tsp Cumin Seeds
j.1/2 tsp Coriander Seeds
k.3 Tbslp Poppy seeds

Saute in 2 Tblsp Oil and Grind: Wet masala paste

1. 7 cloves of Garlic
2. 10 Thai chillies chopped
3. 2" Fresh Ginger
4. 1 large Onion chopped
5. a pinch of turmeric
6. 1/4 tsp Salt
7. 3 Large tomatoes
8. 1 handful Mint leaves
9. 1 handful Chopped Cilantro
10. 1/4 cup Cashew
11. 2 tsp Raisins
12. 1 tsp Crushed Black Pepper
13. Water as needed to grind to a smooth paste.
14. 2 Tblsp Oil

Method:

1. Take a saucepan and add 4 cups of water and let it boil adding all the ingredients to it from No.7 to No.14 in the 1st of the ingredients list.
2. Once it starts to boil add the dry soy nuggets to it and let it boil until it becomes soft (a couple of min.). Take it off the stove, close it and let it rest a while.
3. In a small saute pan, dry roast the ingredients from 'a to k' in the same order until every ingredient starts to bring its aroma. Take of the stove and let it cool a bit.
4. In a another larger saute pan, add oil and once warm, add all the ingredients one by one from No.1 to No 12. Once everything looks cooked take it off the stove
and let it cool.
5. Meanwhile, take the soaked soy nuggets, drain the liquid and save it for grinding the wet masalas.
6. Add the drained and soaked soy nuggets in a food processor and pulse it until it starts to look like granules.
7. Take a big saute pan and heat it up, add oil. Once it gets warmed up add the cumin seeds and once that starts to splutter add the Thai chillies and ginger garlic
paste.
8. Add a pinch of turmeric and the chopped onions and add a little bit of salt to speed up the cooking. Once it turns brown, add the chopped colored bell peppers
and let it saute until soft.
9. Now add the minced soy granules and saute it until the excess water evaporates.
10. In the meantime, grind the wet masala with the reserved drained liquid from the soy nuggets to a smooth paste.
11. Now, powder the dry roasted masala to a fine powder.
12. Add the above ground dry powder to the minced soy and saute well until all the liquid is absorbed.
13. Now, add the ground wet masala and mix the soy mixture well. Check for seasoning and adjust if needed.
14. Transfer everything to a pressure cooker and cook it until 2 whistles.
15. Serve hot with Pulav or Rotis. Enjoy!

Nendrangai (Raw banana) masala fry

2010-06-25T15:43:00.000-07:00

This dish is very similar to Vazhakkai roast with a Kerala twist. I've adapted this recipe to suit our Vegetarian version. 'Nendrangai' is way flavorful than the plain raw banana. You can see the picture of how it looks when you check out my podimas recipe.
Ingredients:
1. 2 Nendrangais (Raw bananas)-Washed and cut into thin rounds w the skin
2. Coconut Oil-2tsps
3. Mustard seeds-1/2 tsp
4. Curry leaves-5
5. Red chillies, broken-1
6. Hing (Asafoetida)-1/4 tsp
7. Turmeric-1/2 tsp
8. Water to boil
Masala paste Ingredients:
1. Grated coconut-1/2 cup
2. 2 shallots-big chunks
3. Garlic-3 Cloves
4. 1/2 tsp-Cumin seeds
5. Saunf or Fennel seeds- a pinch
6. Coriander seeds-1/4 tsp
7. Green chillies-3
8. Red chilli-2
9. Chopped Cilantro-1 tsp
10. Ginger-1/2 tsp
11. Buttermilk-a few drops while soaking the raw banana to prevent discoloring.
12. Salt to taste

Method:
1. Cut the raw banana in 1cm rounds and soak it in water with a little bit of buttermilk to avoid darkening.
2. Take a sauce pan, add cold water and season it with a little bit of turmeric and salt. Add the cut banana rounds add it to the cold water and bring it to a boil.
3. Reduce the flame and let it cook. Cook the cut nendrangai rounds until they turn color and become soft. ( pierce a knife and it should slip off the knife). Drain and keep it aside.
4. Heat a saute pan, add oil and add the mustard seeds to splutter, curry leaves and the broken red chillies. Then add the turmeric, hing and salt to taste in the oil.
5. Now, add the drained and cooked Nendrangai rounds and start frying.
6. Meanwhile, grind all the masala ingredients in the blender or food processor to a coarse paste.
7. Now, add the ground paste and mix it gently until everything is evenly coated.
8. Saute until the moisture evaporates and everything looks and tastes good.

You food is ready! Hope you will enjoy it.

Note: Take a wide mouthed saute pan to avoid it sticking to each other and to get every piece to be crispy.

Travancore style 'Kara Vadai'

2010-06-21T19:36:00.000-07:00

My mom is from Thiruvandhapuram (Trivandrum). Kerala can be divided into Travancore side and Malabar side. Almost all types of traditions, practices, food and the way they live differ in these areas and so does the way they talk and the dialects. They say Travancore style of cooking is similar to Nagarcoil and Thirunelveli in Tamil Nadu.

'Kara Vadai', true to its name, has to be spicy, thick and crispy! So, please don't attempt to make it mild. To be frank, If you eat only medium spiced vadas you are better off sticking to the normal Parippu or Dal vadas! It ain't the same when its done to medium spice level, forget mild!

In Trivandrum a few things are 'Must do' when you go there. Visiting 'Pazhavangadi Ganapathy kovil', 'Padmanabha Swamy shetram', 'Kovalam beach', 'Attukal bagavathy shethram', 'Varahar swamy Shethram' and eating 'Kara vadai'. Every street has a small street shop (also known as a 'Mess'). If anybody have visitors they make tea and just buy some hot, hot huge 'Kara vadais' to feed them. They come with awesome coconut chutney (Thenga Chammandhi) which is thick are ground in the stone grinder or Mortar and pestle (Otherwise called as 'Ammi kal').

So now you know what to do when you visit Thiruvandapuram. As you can see, the recipe is very different from the normal 'Paruppu vadai'. Until you have the real thing, try this recipe and let me know how it turns out. Good luck!

1. Chana dal 1/2cup
2. Urad dal 1/4 cup
3. Toor dal 1/2 cup
4. Parboiled rice 2 cups (Puzhungal arisi)
5. Red chilli-1 fist full (Aprox.11)
6. Hing (asafoetida) 1/4 tsp
7. Salt to taste
8. Curry leaves- one hand full
9. Thai chilies-(Coarsely chopped, to be added later in the batter).
10. 1" Ginger
11. Coconut-1/4 cup (Cut coarsely to be added to the batter later)
12. Canola oil to fry

Point to note: It has to be a very thick batter like a vada batter. Please don't add water. This vada is not supposed to be flat. It has to be Oval in shape like a Kozhakkattai. To ensure even frying you have to fry them twice. First, fry it till starts to get golden, take out, let it rest a while. Fry the new ones and once they start to become golden brown, take it out and let it rest. Now, add the 1/2 done to fry them until it turns into golden crispy brown.

Method:

1. Soak the rice for 4 hours and the dals each separately for 2 hours.
2. Drain the dals first, reserve some Toor and Channa dal to add to the batter later (1 had full).
3.Grind the urud dal first coarsely in the food processor with the red chillies.
4. While you are grinding start heating the oil for frying in a deep pan.
5. Grind the rest of the dal coarsely along with hing, ginger, salt and curry leaves.
5. Now grind the soaked rice coarsley and mix everything together adding the chopped Thai chillies and the coconut pieces.
6. After mixing well, take palm full (Lemon size) of the vada batter roll it to an oval shape and add it gently to the hot oil.
7. When it starts to turn golden brown, remove them and keep it aside. Fry the new ones, take it out ones it starts to get golden, drain and keep it aside. Now, add the once fried vadas and fry them until it turns into crispy golden brown.
8. Serve them hot with 'Thengai Chammandhi' (Thick coconut chutney).

Kadhi Chawal

2010-06-14T00:11:00.000-07:00

Ingredients:

1. 32 oz container of Low fat yogurt
2. Besan or chick pea flour- 1 cup
3. Water -1 cup
4. Olive oil-2 tsps
5. Fenugreek seeds-1/4 tsp
6. Mustard seeds-1/4 tsp
7. Cumin seeds-1/2 tsp
8. Curry leaves-5
9. Green chillies-2,Finely chopped
10. Red chillies-2 broken
11. Garlic-6 cloves, minced
12. Onions-2 Finely chopped
13. Turmeric-1/4 tsp
14. Ginger-1/2 tsp minced
15. Garam Masala-1/2 tsp
16. Hing-1/4 tsp
17.Chopped Cilantro-1/2 cup
18. Kasthuri Methi-1/2 tsp crushed.

Method

1. Heat oil in a pan. Add fenugreek seeds, once it starts to get brown add mustard seeds. Once they start to splutter add cumin seeds, curry leaves, red chillies and green chillies.
2. Now, add the turmeric, garlic, ginger and chopped onions, add pinch of salt and let it saute until translucent along with the Garam masala.
3. Meanwhile, add water to the chick pea flour, season it with salt and mix the hing and pour to the sauted mixture.
4. Reduce the heat to med-low and keep stirring until the mixture thickens and is cooked.
5. Garnish it with chopped cilantro and crushed Kasthuri methi.
6. Taste test it and see if the mixture is cooked. It should taste smooth and the raw taste of the flour should be gone. Check for seasonings while you are at it. Adjust if need be and serve it along with Chawal (rice)

Note: I had made a simple pulav that day. The easy way to make a Pulav is to cook basmathi rice in the rice cooker with Elaichi, bay leaves, cloves, cinnamon, garam masala, little bit of oil, crushed kasthuri methi, salt to taste, sliced Green chillies, peas and cut carrots. Ratio is 1 cup of Basmathi rice: 1&1/2 cup of water. This way its all done in one pot. Try these recipes and let me know! Good eats :)

Kitchen Khiladi contest, May 16th & May 29th 2010

2010-05-14T20:49:00.000-07:00

“There is no love sincerer than the love of food” said George Bernard Shaw.

Love to unleash your creativity in the kitchen? Here is your chance at making a difference while doing the thing you love. Adorn your chef hats and join CIF Kitchen Khiladi 2010.This event is organized by the Cancer Institute Foundation, a non profit organization raising funds for providing free cancer care to poor patients at the Adyar Cancer Institute Chennai (http://www.cifwia.org).You can find the audio and video of the previous years’ contests in their website.

The event consists of two rounds: an audition and a final. In the audition round, contestants cook a vegetarian dish, using the main ingredient provided in the rules booklet at the CIF website mentioned above, and bring it to the auditorium.

This Year’s main ingredient for the Audition round: CARROTS

The eight finalists selected for the final round will cook live in front of judges and audience. Judging will be done by a panel of judges including renowned chefs & nutritionists and the public.

Not a cook? Not a problem. Food connoisseurs are welcome – both to enjoy the food and judge.

Audition:
Date: Saturday, 15th May 2010
Lucie Stern Community Center,
Palo Alto, CA
Time: 12:00 PM

Finals:
Date: Saturday, 29th May 2010
Venue:
Young Chef Academy,
Sunnyvale, CA.

SAVE THESE DATES in MAY and visit the CIF website http://www.cifwia.org today for registering.

Tamil New Year and Vishu party photos

2010-04-12T22:25:00.000-07:00

Hi folks,

Here are the pictures of our Tamil New Year and Malayalam New year (Vishu) party which was held on April 10th, Sat. 2010 from 11:30AM onwards. Thank you all for the encouragement. It was a grand success!

http://friendsofthebayarea.shutterfly.com

So enjoy viewing the snaps and feel free to post your comments. Thanks again and looking forward to having more successful events like this in the future.

Tamil New Year and Vishu celebrations on Sat. April 10, 2010 from 11:30AM onwards..

2010-04-01T15:22:00.000-07:00

Dear Friends,

We invite you to join our fabulous Tamil New Year and Vishu celebrations on Saturday April 10th 2010 starting 11:30 AM. Please click on the link below to view the invitation for the event. http://kamakshiskitchen.com/yahoo_site_admin/assets/docs/Tamil_NY_and_Vishu_Apr-10-2010.93183800.pdf

· What’s in the menu: Expect a very delicious South Indian fare (Review the 16 item menu in the attached invitation).

· Talent show: If you have talent, here is an opportunity to showcase it. You have to tell us in advance so we can plan it.

· Games: Kiddos will be busy with passing the parcel and other games

· Music: Will add to the festivity. We’ll play your favorite hits - old & new and culminate with ‘kutthu pattus’

· Dress code: Ofcourse anything you wish, but isn’t this a great time to get dress up in ‘pattu sarees’, ‘pattu veshti’, kurtas or any traditional clothes. A nice day for that ‘Kalyana Ponnu’ and ‘Pudhu Maapilai’ looks .

Spring Fest snaps

2010-03-31T00:10:00.000-07:00

WOW! What a great evening. All of you made the spring fest a great event. We have uploaded the snaps and you can view them at http://friendsofthebayarea.shutterfly.com/. Please leave your comments and feedback to help make future events even better.

Our next event is on Saturday April 10th. This is going to be a day event - starting about 11:30 AM - celebrating Tamil New Year and Vishu. Cusine will be a very South Indian affair (Tamil Nadu and Kerala). Please mark your calendars for April 10. We will be sending out the invitation shortly.

Look forward to seeing you all soon.

Come join us for a Spring Fest Party on Mar.27th, Sat.2010

2010-03-25T00:45:00.000-07:00

Just 3 days away to Foster City Spring party. Saturday - March 27, 2010 at 7:30 PM.

Why spend yet another Saturday evening doing the same routine stuff, when you can get together for an incredible evening with friends!!

Food is going to be great (See the extensive menu below); your taste buds are in for a fantastic treat.

Kamakshi’sKitchen Menu Card
(no choices, you have to eat it all !!)

Hors d'oeuvres:
•Chive cream cheese and cucumber tea sandwiches
Appetizers:
•Cheese fondue with assorted steamed spring veggies
•Veg. tempura with shoyudipping sauce
Soup:
•Pearl Barley lentil soup with farm fresh vegetables
Salad:
•Caprese salad with tomatoes and fresh Mozzarella
•Waldorf salad
•Thai crunchy coleslaw salad with peanut sauce
Entrée’:
•Fettucini with jalapeno tequila cream sauce
•Gnocchi with Gorgonzola sauce
•Thai style spicy fried rice
Sides:
•Sauted string beans with garlic and almonds
•Braised zucchini, squash and eggplant with spicy Adobo sauce
Dessert:
•Spring special fruit salad
•Clementines in spiced syrup
•Fruit sushi

Kids menu:
•Mac and cheese
•Spaghetti with veggie balls

Chef Veena.N.KBay Area Caterer/Food Consultant

Wait .. Wait…This is just the beginning…. We have games for adults and kids. Kids will have their own mini ‘movie room’ too.

As we progress into the evening, we’ll crank up the tempo for non-stop fun.… Dance into the night to hit Bollywood and Hollywood tunes.

Click here for more details.

Hurry up!! Space is limited.

Email or call to register:

Veena: veena.kg@gmail.com; 650-345-7759

Or

Suresh: nsuresh67@gmail.com; 650-520-6667

Venue: The Clubhouse at Winston Village, Foster City.

Let’s have a fun overload, friends. Join us for an exciting evening celebration.

Stuffed Tomatoes with Paneer

2010-02-07T10:24:00.000-08:00

7 med. sized hot house or any round variety tomatoes-Cut in half, scoop out the inside and save it for the
filling.

Stuffing:

1pk Paneer block- 1 cup grated for garnishing, the rest chopped as finely as possible.
1 Tblsp oil
2 medium Red onions, finely chopped
Cored remains of the tomatoes
1 Green bell pepper, finely chopped
1 tsp Cumin
1 tsp ginger
1 tsp garlic paste
2 Thai green chillies, minced
1 tsp red chilly powder
2 heaped tsp cumin-coriander powder (dhania jeera)
1/4 tsp Turmeric
1 tsp garam masala powder (Everest or Deep brand)
1 cup- finely chopped Cilantro
A pinch of crushed Kasthri methi
salt to taste

Preheat the oven to 450*F

Procedure:

1. Finely chop the paneer and grate a cup of it and keep it aside for garnishing at the end.
2. Cut tomatoes into half and scoop out the inside part and keep it aside.
3. Take a baking sheet, cover it with aluminum foil and spray it liberally with 'Pam spray' or any non-stick spray. Now arrange the cut tomatoes and lightly sprinkle them with salt and pepper.
4. Heat oil in a non-stick pan. Add the cumin seeds and let it crackle add the onions, bell pepper, ginger garlic paste and let it cook well.
5. Add all the spice powders now and saute it well along with all the herbs.
6. Once they are cooked well add the scooped out parts of the tomatoes and cook until everything comes together and the excess moisture is evaporated.
7. Stir in the paneer and saute it well without mashing them too much.
8. Take it out of the heat and let it rest for a few min.
9. Now, stuff the tomatoes with the prepared filling.
10. Bake it until the top of the mixture starts to brown. Approx. 10-15 min depending on your oven's cooking time. Take out the sheet and let it rest for atleast 5 min.
11. Garnish it with the grated paneer and serve. Make sure you move each of them gently to and fro before taking it out the baking tray.

Do let me know how it turned out. It was a super hit in my house and with my customers. Enjoy!

Malai Kofta

2010-02-07T09:48:00.000-08:00

For the Kofta:

4 Med. potatoes- Boiled and mashed well
2 heaped tbsp each of crumbled paneer and Khoya
2 tblsp Corn starch
4-5 cashewnuts finely chopped
1 tblsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
2 tblsp- finely chopped cilantro
1 tsp coriander powder
1 tsp cumin powder
1/4 tsp red-chilli powder
Salt To Taste
3 tbsp Olive oil
Oil for frying the koftas

For the gravy:

3 tsp Olive oil
3 tsp Clarified butter
2 medium onions,chopped
3 Green Chili chopped
3 flakes garlic,crushed
1/4 tsp.grated ginger
3 large tomatoes,diced
1 tsp red-chilli powder
1 Cardamom
2 Bay leaves
1" Cinnamon stick or 1/4 tsp Cinnamon powder
1/2 tsp Black Pepper powder
1/2 tsp garam masala powder
A pinch-crushed kasthuri Methi
1 cup Chopped Cilantro
1/2 tsp Corainder powder
1/2 tsp Cumin powder
1/4 tsp Saunf or Fennel powder
1/4 turmeric
1/4 tsp sugar
1 tbsp ground Almond
1/4 cup Heavy creme

How to make malai kofta :

1. Mix all the other ingredients for the kofta into a paste.
2. Make rounds of the prepared mixer and ust insert a piece of cashew and raisins into it and seal it back into a round shape.
3. Deep fry each kofta till golden brown. Drain and keep aside.
4. Take a saute pan, add oil, garlic,onions, ginger and fry until brown and the oil begins to separate.
5. Add the diced tomatoes and the masala powders and the herbs.
6. Add all the sauted ingredients and the ground almond and grind everything together with warm water.
6. Take the same pan, add some clarified butter, some cumin and add the pureed ingredients and let it simmer.
7. Add the sugar and check for seasonings and let the sauce cook and thicken. If its too thick you can add some warm water.
8. Add some creme and simmer for a couple of min.
9. Transfer the gravy to a wide serving dish and add the fried koftas. Use the serving spoon gently and make sure that the koftas don't fall apart.

Bhoondi ladoo

2010-02-07T09:16:00.000-08:00

One of my fav. dessert recipes is ladoo. This time I got to make it because one of my clients had ordered 'Paruppu thengai' or 'Kutti' as we call it in Kerala for their Grihapravesham function. You can make kutti with various filling like bhoondi ladoo, cashew chikki, peanut chikki, with manoharam (plain thengozhal put in jaggery pagu or candy). It is basically one of the above filling filled into a pair of metal cone shaped molds. They are a 'Must have' in any religious ceremonies like marriages, grihapravesam (house warming), seemantham (Baby showers) etc. So here goes.....

2 cups Besan (Gram or Chick pea flour)
1 Tblsp Rice flour
2 cups Sugar
4 & 1/4 cups water
1 tbsp Cardamom powder or crushed pods
2 tbsp Cashew nuts
2 tbsp Raisins
A pinch of cooking camphor (optional)
1/4 tsp Sugar candy (optional)
2 tbsp Ghee (clarified butter)
A few strands of Saffron
a pinch of salt
a pinch of turmeric for color or your choice of color drops or powder.
Canola Oil for deep frying

1. In a big bowl combine besan, rice flour, pinch of salt and 2 cups water for 2 cups besan.
2. Mix well until all the lumps are dissolved well. set it aside.
3. Take a wide mouthed, thick bottom pan for frying oil. Keep it on the stove to get it to the right temp.
4. Meanwhile, in another deep pan combine 2 cups of sugar and 2 & 1/4 cups water and let it boil well.
5. When the mixture starts to bubble up really well add saffron strands and cardamom powder or crushed pods.
6. Check and see if the syrup has come to a sticky consistency. You can either carefully check it by touching it
with your thumb and pointing finger. It should form strands. Now, switch it off and let it stand next to the oil.
7. Check to see if the oil is hot enough. Take the bhoodi jali (Colander like flat ladle w holes all over) and pour the batter and let it bubble up. Stir imm.and let it become crisp. Then add it to the sugar syrup. Stir.
8. Keep repeating until the whole batch gets done.
9. In a small pan add Ghee once warm add the cashews and raisins. Stir it well.
10. Wait for a couple of min and make ladoos. In my case, I lined the molds with Parchment paper and filled it with the ready bhoodi to make paruppu thengai.
11. I rested it for a couple of hours before I decorated the outside of it.

Enjoy delicious home made ladoos.

Tips: You have various version of these recipes available on the web. However you make and with
whatever recipe you make it, ladoos are always tasty. I like 'Vah chef's tips on making bhoondis. Check it put if you have any doubts, though he gives the recipe for the savory kind, the tips he offers are too good. You can make more syrup with the same proportion if you feel that it has become thicker or if you need more
sweetness.

Note: 1. Just fill the pan half way through with oil because it tends to bubble up once you add the batter to make bhoondi.
2. Adjust and see how the 1st batch comes out and adjust water or besan acc. to the desired consistency. Watch 'Vah chef' on You tube for tips.

Beetroot Halwa

2010-01-24T01:46:00.000-08:00

This is my version of Beetroot halwa. Please don't boil it in water! You need to add flavor to this dish, so adding any other rich ingredient like cream, milk powder is just going to enhance the dish. I had made this recently for a Mehendi function. So thought of sharing the recipe with you guys. Enjoy it with family and friends!

2 cups grated Beetroot
1 cup Sugar
1 cup Milk
1/4 cup broken Cashews
1/4 cup sliced Almonds
1/2 cup Ghee
1 Tblsp-Milk powder for garnishing
1/4 tsp-Cardamom powder

1. Take a pan medium sized non-stick saute pan, reserve some ghee to roast the Cashews for later and add the rest and saute the grated beetroot really well.
2. Once the beetroot has been sauted well add the milk and let it reduce and cook the beetroot.
3. Cook till all the moisture has been evaporated and the beetroot is looks cooked and soft.
4. Add the sugar and the cardamom powder and let it again thicken well. It has to come to a ball consistency.
5. Remove and set aside from the flame. Take a garnishing pan, add the rest of the ghee and fry the chopped cashews.
6. Add to the cooked halwa. Transfer to a serving dish.
7. Garnish it with milk powder and sliced almonds.

Moong Usal

2010-01-24T01:25:00.000-08:00

1 cup whole Moong- soaked in 2 cups of warm water for couple of hours
1 Red Onion, finely chopped
1/2 tsp-Crushed Garlic
1-Green chilli, finely chopped
1/2 tsp-Haldi
1/2 tsp-Cumin powder
1/2 tsp-Coriander powder
1 tsp-Goda Masala (Is a must!)
1 tsp tamarind paste
1 tsp jaggery
1 Tblsp-Oil
1/2 tsp-Mustard seeds,
1 tsp-Cumin seeds,
Pinch of Hing
3-5 Curry leaves
1 cup-Chopped Cilantro
1 Tblsp-Grated fresh coconut
1 Bay leaf
Salt as per taste

1. Soak the whole moong for couple of hours and pressure cook it upto 3 whistles with 1&1/2 cups of water.
2. Heat oil in a pan and mustard seeds and let splutter, then add Cumin seeds, curry leaves, hing, haldi,green chilli, bay leaf etc.
3. Now, add minced garlic,s aute it for a couple of sec. then add onions and fry till translucent and add the chopped cilantro and fry well.
4. Add all masala powders, jaggery and tamarind. Add the extra cooked water along with the cooked moong and boil for a few minutes.
5. Check for seasoning, adjust if need be. Garnish grated coconut.

Note: Goes very well with roti, bakri and rice.

Mumbai meri jaan!

2010-01-24T00:49:00.000-08:00

I've started to get orders to make Maharashtrian dishes. I love it . They are simple and yet very tasty. I am up for anything which reminds me of 'Amchi Mumbai'. Though, I lived there only for 2 yrs, I am so attached to that place. It has a charm, its fast paced life, the people, their attitude is just amazing. So many are amazed that I love Bombay, even though I was born and brought up in Madras. Yes, I know, I like Madras better than Chennai! Coming back to what I was saying, I felt free coming to Mumbai from Madras. There was no eve-teasing whatsoever. What a relief and no fights with auto driver, heavenly chat and the neighbors don't gossip! What more do you want for person who wants to roam free! I love the train commutes. Even though I wasn't working when was there, I wish I was seeing the train culture. It had a life of its own. What all happens in Mumbai trains. There are so many things one has to learn from the people of Mumbai. Those who complain haven't seen the place with an open eye. The train scenario itself has its own community feel, from the bhajan group to the cards playing group. Great place to 'People watch'. There are these reasons and more why I love Mumbai!
Yehi hai mumbai meri jaan!........

Garden medley curry

2010-01-23T23:58:00.000-08:00

Well, its another put together recipe. So I had to come up with a subji with all the veggies lying around in the fridge since my husband likes to have his food with atleast one kind of veggie side dish.

1Carrot- Chopped into cubes
1 cup- Frozen green peas
1 Bell pepper chopped
1 Yellow squash, chopped
1 tsp-Channa dal
1/2 tsp-Mustard seeds
2 Curry leaves
1/4 tsp-Hing
Salt to taste
1 tsp-Oil
1 broken red chilli
1 green chilli finely chopped
1/2 tsp Cumin seeds
1 tsp Curry powder (optional)

1. In a medium size non-stick pan, add oil once warm add Channa dal. Once it starts to brown add mustard

seeds, curry leaves, cumin, green chilli, hing and a broken red chilli.
2. Now, add the carrots and saute red bell pepper, eggplant, Yellow squash etc. Season with salt and saute well until done.
3. Keep the veggies crisp. Don't over cook it.

Can be had as a subji for rotis or as a side with rice and sambar.

Note: You can always add more veggies like Cauliflower, broccoli etc. Try adding Celery too. Saute them along with the carrots. It is crunchy and gives a very nice and taste and texture to this dish.

Pumpkin Orzotto with Sage and Arugula

2010-01-11T10:33:00.000-08:00

I love Italian food. By now, you guys must be knowing it. I love risotto. Its my opinion that there is an acute shortage of authentic Italian restaurants who serve good risotto in the Bay area. I really miss East coast for this reason. Though, I should say one of the best risottos we have had in the Bay area is at 'Portabello grill' in Redwood City downtown. They make amazingly tasty dishes not only just risotto but their appetizers and dessert are out of this world.
I love to make risotto because its one of my fav. Italian dishes. I prefer making risotto with Orzo pasta instead of the starchy Arborio rice. Hence, the name Orzotto. By using Orzo pasta you can maintain the creamy texture of this dish.

Ingredients

1/4 cup- Olive oil
1 3/4 cup- Orzo pasta
1 cup- Finely chopped Shallots
1/4 cup- Crushed Garlic
1/4 tsp- Crushed red pepper flakes
1 1/2 cup- Fresh pumpkin, Peeled & diced into chunks
1/2 cup- Dry white wine
6 cups- Organic, low-sodium Vegetable broth
1 Tblsp- Fresh sage leaves, minced
2 cups- Fresh arugula, washed and drained
1/3 cup- Shredded mix cheese(Cheddar & Mozzarella)
1/4 tsp- Freshly ground black pepper
1/4 cup- Freshly grated Parmigiano Reggiano
3 Tblsp- Unsalted butter
Salt to taste
1 cup- Finely chopped Curly parsley for garnishing

Method
1. In a medium saucepan, add the veggie broth and let it start to simmer.
2. In a similar medium saucepan or skillet, heat little bit of olive oil over medium heat. Add the Orzo pasta and roast it starts to change color. Transfer it a plate and let it rest for a while.
3. In the same pan, add some more Olive oil, add the chopped shallots and saute it by adding little bit of salt. Then add the crushed garlic, black pepper and red pepper flakes.
4. Now, add the diced pumpkin and let it cook by adding little bit of salt.
5. Now add the roasted pasta and scoop a couple of ladels of the simmering broth.
6. Add the white wine and stir until the pasta has absorbed the wine.
7. Add broth little bit at broth from time to time as when the pasta starts to cook and absorbs the liquid.
8. After about 10 - 15 minutes or When the pasta is still al dente and not fully cooked through, Stir in the sage, arugula, all the cheeses and the butter.
9. Check for seasonings and add if need be.
10. Garnish it with the chopped parsley and close the lid and leave it for couple of min.

Serve hot. Bon Appetito!

Note: By adding the broth from time to time helps the risotto to attain the creamy consistency. I usually make it a little bit like a thick batter pouring consistency. That will even if it cools down it does not become lumpy and it maintains its smoothness.

New Year party photo link

2010-01-11T10:23:00.000-08:00

Send us an email to be included in the mailing list. We will notify you for the next party so you too can join us for great fun, food, music and dance.

Click the link below to view the snaps

New Year party 2010

Mediterranean Themed party

2009-12-03T23:22:00.000-08:00

Last week, we had a Mediterranean themed party at home. I have put them in my caterin menu and I wanted my friends to taste it first. It was the 'Thanksgiving weekend' and I wanted my family and my friends to have a good time eating something different rather than the usual. All of us eat Italian so that is not a big deal now. So, I thought of introducing my friends to Greek, Jewish and other Mediterranean foods modified to fit Vegetarian needs.

So here goes the menu. Recipes are coming soon. I wanted to start writing something since it has been so long since I posted anything.

Mushroom onions soup w Orzo pasta (Jewish style), Greek salad, Asaparagus Tivoli (Jewish), Challah Braided Jewish bread (made w/o eggs), Home made Pita bread (Middle eastern), Hummus, Baba Ghanooj, Tzatziki (all the 3 Greek & Middle eastern) Apple cranberry salad (Greek), Sweet pepper Dolma(Greek), Baby potatoes w pearl onions and rosemary (Jewish), Tabouleh w couscous etc..

Mushroom Masala

2009-10-19T00:50:00.000-07:00

2pkt-Mushrooms, Cleaned with a wet cloth and sliced
1 Colored Bell Pepper- Sliced thin
1 Med. Onion-Sliced thin
1 Tomato- Cut into quarters
1/4 tsp-Black pepper powder
3-Green chillies
1/4 tsp-Garam Masala
1/4 tsp-Turmeric
Salt to taste
A pinch of Sugar
1/4 tsp- grated Ginger
1 cup-chopped Cilantro
A pinch Kasthuri Methi
1/2 tsp-Cumin seeds
2 Bay leaves
1/2 tsp-Crushed Garlic
2 Tblsp-Oil

1. In non-stick pan heat some oil add cumin seeds, bay leaves.
2. Once the Cumin seeds starts to crackle add green chillies, garlic and ginger. Saute for a sec. add turmeric and the bell pepper and onions.
3. Add salt to taste and saute well.
4. Now, add the garam masala, chopped cilantro and the kasthuri methi. Saute for a sec. and add the chopped tomatoes.
5. Add the pinch of sugar and black pepper powder. Saute until soft and add the sliced mushrooms.
6. Mix well. Cooked until just done. Check for seasonings. Adjust if necessary and serve it Rotis.

Navarathri Golu with a message 09

2009-10-13T21:12:00.000-07:00

Bay area,CA is becoming more and more traditional and we are seeing grander and more elaborate golus , concerts, celebrations and dandia to go with each year. I am posting these Golu pictures which was taken in one of my friend's house (Kavitha, Sai and Vishnu's place). Believe me, I saw so many amazing golus this time. Unfortunately, I forgot to take my camera with me to most of the places. Anyway, I am glad I took my camera for this one. I am posting this because it has a social message too!
One picture shows the four seasons and another shows a typical temple scene 'Marathadi Pillaiyar kovil' means a temple under a tree. On either side is pots and pan shop of different kinds. The next one is about 'Samapandhi bhojanam'. It shows equality of all. People from all caste and creed having food together and celebrating the unity. This is what India is all about now.

Navarthri 2009 Golu!

2009-10-13T20:55:00.000-07:00

This year's Golu!

Navarthri 2008 Golu Pictures

2009-10-13T20:28:00.000-07:00

Last year, We had kept a big Golu. We had got done a made to order 'Golu Padi' which had 9 steps. Our handyman (Javier Betancourt) did a great job on it. Anyway, I am posting last years Golu before posting this year's Golu to see for yourself the comparison and adjustments made for our 14m old daugher. Last year, she was just a few months old so this was possible! Anyway, here it is.....
The top one is a 'Fishing village'
The one below that is the front view
The one after that is the side view of the Golu

Peanut Sundal

2009-10-13T19:34:00.000-07:00

The season of Navarathri is a celebration time for everybody in India and for Indians living outside India. During this auspicious month our diet is mainly to do with a lot of legumes and beans which are prepared in a way of offering to God called 'Sundal'. Tuesdays and Fridays they are accompanied with sweet sundals too made with the same legumes and beans. This is one of the favorite Sundals during this time of the year. Try it and you guys will like it too!

2 Cups raw Peanuts with skin
Salt to taste
A pinch of Turmeric
A pinch of Hing
3-4 Curry leaves
1 Red chilli, broken
1 Green chilli-Slit in half
1/4 tsp-Roasted Cumin powder
1/4 tsp-Roasted Coriander powder
A pinch of Fenugreek powder
1 tsp-Oil
A pinch of Mustard seeds

1. Pressure cook the peanuts until soft to touch with some salt and turmeric. Drain and keep it aside.
2. Heat some oil in a non-stick pan, add mustard seeds, once it starts to splutter lower the heat.
3. Then, add green chillies, red chillies, curry leaves and hing.
4. Now, add the cooked and drained peanuts to this. Saute until all the moisture evaporates.
5. Add the roasted cumin and coriander powder. Check for seasonings and add more if necessary.

Asparagus upperi with Carrots

2009-10-13T16:49:00.000-07:00

I love Asparagus. I love everything made with Asparagus. This dish is made very similar to our South Indian Bean upperi. I have posted instructions below the photos to let people who are not familiar about this vegetable on how to trim it. I thought it will interesting if I dice it Chinese style rather than the regular chop just to give it some body to it. The recipe for the 'Curry powder' can be found in my previous posts.

2 lbs-Asparagus-Chopped
2 Carrots-Chopped
1/4 tsp-Mustard seeds
1/2 tsp-Urud dal
A pinch of Hing
A pinch of Turmeric
1 Red chilli broken
4-5 Curry leaves
1 tsp-Curry powder
Salt to taste
2 tsp-Oil

1. Heat a non-stick pan, add oil and once warm add urud dal, then mustard seeds and let it splutter. Then add the curry leaves and broken red chillies.
2. Now, add the carrots first then add a pinch of salt, turmeric and hing.
3. Once they start to become soft add the chopped Asparagus and add another pinch of salt.
4. Once they are almost done add the Curry powder and saute it for a few more seconds and put off the heat.

Note: Asparagus cooks really fast and they have a lot of water content. Just by adding little bit of salt they give out lot of liquid so there is no need to add water or cover it while cooking.

To trim the Asparagus: to avoid lot of wastage first select them when they are tender. To trim them take a bunch and cut 1" from the bottom and discard. Usually while cutting you will find it hard and fibrous.

I should say that the upperi shown in the picture is a little bit over done. I would prefer it to cook a little bit less than that. That day there were way too many things going on so I should say that I was a bit distracted while doing it. I'll post a better picture the next time I make it this way.

More Kali

2009-10-11T23:40:00.000-07:00

This is really simple tiffin item from the South of India. The dish is simple yet delicious and it is mainly because of the special ingredient which is 'More molagai'. It is just sour yogurt marinated hot chillies sundried. Once you fry the sundried chillies in oil until it becomes black it becomes a perfect condiment to be had along with South India's favorite food 'Thayir sadam' or 'Curd rice' or 'Yogurt rice'. This 'More molagai' has so many uses and one of them is using them in making 'More Kali'. 'More Molgai'is available in most of the Indian grocery stores now. It is a simple breakfast. Enjoy!

1 cup Rice flour
3 cups Buttermilk
3 Green chillies
1 tsp-Channa dal
1 tsp-Urud dal
1/4 tsp-Mustard seeds
1/2 tsp-Cumin seeds
5-'More Molagai'
3 Tblsp-Oil
5-Curry leaves
1-Red chilli-broken
1/4 tsp-Hing
Salt to taste

1. In a mixing bowl add the rice flour and the buttermilk. Mix well and keep it aside for atleast 20min.
2. Next take a non-stick saute pan, add oil. Once warm add all the dals and then the mustard. Let it splutter.
3. Reduce the heat and add the rest of the ingredients. Let the 'More molagai' become black in color.
4. Now, add the soaked batter to this mixture and keep mixing it.
5. It will start to cook and start to form lumps. Keep stirring until the mixture is cooked all through.
6. Taste it and see, if its soft and cooked other wise it will be of a grainy texture.
7. Serve it hot with coffee.

Note: Does not need any chutney or anything. It has all the spices in it.

Campanelle in spicy Marsala Cream sauce

2009-10-02T01:20:00.000-07:00

I love to cook with wine. There is no need to be concerned about alcohol. Once you heat the wine, the alcohol in it evaporates and all you have is the flavor. For
those who always wanted to try and taste this dish but didn't because it had meat when it is served in restaurants, here is the recipe you can try at home. My family
and friends love this dish.

1/4 cup finely chopped shallots
1 oz. Butter (1/4 stick)
1/2 tsp. Crushed black pepper
1/4 tsp Crushed Red pepper flakes
1 bay leaf
1/4 cup-Chopped fresh Curly Parsley
1/2 bunch fresh chives, chopped
3/4 cup Marsala wine
1 tsp-Minced Garlic
1&1/2 pounds mushrooms, cleaned and sliced
1/4 cup heavy cream
2 cups-Campanelle or Penne Pasta
3 Tblsp-Olive oil
Salt to taste
Water to cook the pasta
1/2 cup Reserved drained Pasta water

1. Boil the pasta with some salt and a few drops of Olive oil, drain and drizzle some more oil and mix to keep it from sticking to each other. Reserve some of the
drained Pasta water for later.
2. Take a sauce pan, add Olive oil and butter. Then add bay leaf, minced garlic after a few seconds add chopped shallots and saute with a pinch of salt.
3. Add the sliced mushrooms and saute adding a pinch of salt, a pinch each of the fresh herbs (Reserve the rest for garnish), crushed black pepper and red pepper
flakes.
4. Add the Marsala wine and let the mushrooms cook well in it.
5. Once it starts to reduce add the cream.
6. Add the chopped herbs and the drained pasta. Adjust the consistency by adding the drained pasta water.
7. Check for seasonings and adjust if necessary.

Serve hot! Bon appetito as they say in Italy!

Tomato ala Caprese

2009-10-01T16:05:00.000-07:00

This can be considered as a salad too! I don't want to describe it. You have to taste it to believe it! So, you guys be the judge!

2 pks Cherry tomatoes-If its big cut in half
1 pk-Fresh Buffalo Mozzarella cheese, cut into small cubes
1 cup-Fresh Basil, chiffonade (Cut into super thin strips)
A pinch of Crushed Red pepper flakes
A pinch of Crushed black pepper
1/4 cup-Olive Oil
A pinch of Sugar
Salt to taste
1 tsp-Minced Garlic
1/2 cup Good quality Balsamic Vinegar
1/4 cup-Olive Oil

1. Take a big mixing bowl.
2. Add all the ingredients together.
3. Mix well, taste, adjust the seasonings if necessary and serve!

Can a dish be more simple than this!...:) Enjoy!

Grilled Bruschetta

2009-10-01T15:12:00.000-07:00

I want to finish posting all the grilled recipes before I start off with my other series. This one and the next recipe I am going to post are the most favorite appetizers in the whole wide world. I am happy to share them with you guys. Hope you all will try making them and let me know how it turned out. I am sure it is going to be a hit with your friends and family.

2 Baguettes- Cut into 1/2" thick slices
Cooking spray
5 Roma tomatoes-Cut into small cubes
1 cup-Fresh Basil, chiffonade (Cut into super thin strips)
1 tsp-Minced Garlic
A pinch of Crushed Red pepper flakes
A pinch of Crushed black pepper
1/4 cup-Olive Oil
A pinch of Sugar
Salt to taste

1. Spray the cut 1/2" baquettes and arrange them on the grill. Once you get the grill marks on one side, turn them and repeat the process and keep them aside.
2. Arrange them in a platter as shown in the picture.
3. In a mixing bowl add the cut tomatoes, basil, crushed red and black pepper,salt, sugar, minced garlic and Olive oil. Mix well and leave it for about 10 min.
4. Now, arrange the mixture carefully on the grilled baguettes and serve.

Whole Wheat Pasta with Grilled Vegetables

2009-09-17T19:00:00.000-07:00

You guys must be wondering what is up with her and the sudden influx of grilled recipes. I got an indoor grill which has been on my wish list forever. It happened so unexpectedly too! I went to Costco the day before 'Labor day' to get a George Foreman outdoor grill because even though I had a outdoor gas grill I didn't have one with the grill plates and I had to have them. I was wondering how to convince my husband to get one but as luck would have it, he said 'No' as usual to the big outdoor grill and when I went looking for something in the other isle the indoor grill from Cuisinart was sitting there, just one on the top shelf. Just one piece! It was as if it was there just for me. It was calling me....then a miracle
happened. My husband told, 'You see this one, you can buy this one, that way it won't take anymore space in the garage'. What he is said it made sense, we didn't have any more space in the garage. So we got it and this buy inspired me to make all the dishes I have been wanting to make for a long long time!!! So there, you have a reason now! Happy! Now, enjoy these recipes...

Ingredients:

1 pk Mushrooms
1 Red onion-Thinly sliced
7 cloves Garlic-Thinly sliced
1 cup fresh Basil-Chiffonade(Thinly sliced)
3 Tblsp-Olive oil
Oil spray
1/2 cup Balsamic Vinegar
A pinch of Sugar
1/2 tsp-Crushed Black pepper
1/4 tsp-Crushed Red pepper flakes
1 Zucchini-Cut in semi circles
1 Red bell pepper-Cut into big pieces
2 cups-Whole wheat pasta
Water to cook the pasta
Salt to taste

1. In a large mixing bowl, add the garlic, onions, herbs, a little bit oil, balsamic vinegar, sugar, red pepper flakes and crushed black pepper.
2. Mix well and add the veggies. Marinate for a about an hour. Heat up the indoor grill and add the marinated veggies and cook it adding the oil spray until done.
3. Meanwhile, cook the pasta in a big sauce pan of water once it starts to boil adding a bit of oil and salt to taste.
4. Drain and mix it well with a little bit of oil so that it doesn't stick to each other.
5. Toss the cooked pasta and the veggies together and check for seasonings. Adjust if it needs something.
6. Mix well and serve immediately.

Paneer and Mixed Vegetable Kababs

2009-09-17T17:41:00.000-07:00

I have never come across anybody who doesn't like this dish. Its an all time favorite and if you make it for your BBQ party, I assure you this will
steal the show! So always make more of this dish. They always come back for more!! So fire up the grill...start partying...!

Marinade:
2 Cups-Plain Yogurt
2 Tblsp-Rajah or Everest brand Tandoori Masala
Salt to taste
1/2 tsp-Turmeric
1 tsp-Sugar
1 tsp-Red chilli powder
1/4 tsp-Hing
1 tsp-Everest brand Chaat Masala
1 cup-Mint leaves
1 cup-Cilantro
5 Cloves-Garlic
5 Thai green chillies
Juice of 1 Lemon
Lemon wedges for serving
1/4 cup Oil

Veggies:

2 pkts block Paneer-Cut into big size cubes
4 big colored bell peppers-Cut into big pieces
4 Tomatoes-Cut into big pieces
2 big Onions- Cut into big and broad pieces
2 pkts Mushroom
2 Yellow Squash-Cut into circular pieces
1 Zucchini-Cut into circular pieces

Equipments:

Outdoor barbecue grill (Gas or Coal)
5-7 Non-stick skewers
Oil spray
Basting brush
Oven mittens
Tongs
Gas lighter

1. In a blender add garlic, green chillies, cilantro, mint, lime juice and chaat masala and blend it well.
2. Then add the yogurt and whip it for a min.
3. Once done add it to a mixing bowl and mix rest of the ingredients
4. Take a another mixing bowl and pour some marinade separately for Paneer (you don't want to mix it too much, that is the reason for a separate
bowl).
5. Let them marinate for atleast 2-3 hrs. Then, arrange them in the skewer alternating the veggies and the Paneer. Spray them and then lay them on the outdoor grill.
6. Close the lid while cooking the kababs and turn every couple of min. Brush them with the marinade while cooking.
7. Once done serve them immediately along with the lemon wedges.

Note: You can use the same marinade recipe with your favorite ingredients and put them on the grill. I really recommend the Outdoor grill for this. If you are forbidden to have one, then do it in the indoor grill! The smoke flavor is what adds to the flavoring of this dish. I usually marinate the Paneer and Veggies overnight. Adjust the measurements according to the quantity you are going to make. If using coal grill make sure the lighting fluid smell is all gone and coal has reached its peak temperature. While spraying the oil spray make sure you stand away from the grill. Safe way is to take the skewer out spray them and put it back on. Remeber, the kababs are really good but no food is worth losing your eyebrows, Don't you guys agree!! ;).

Grilled tropical Fruit Salad with Corn

2009-09-15T01:14:00.000-07:00

1 Pineapple- Skin removed and cut into wedges
1 Mango-Skin removed and cut into wedges
3 Apples-Cut into wedges with skin on
1 can-Ripe Jack fruit
2 cups- Fresh Strawberries
1 Fresh corn-De-husked
1 cup- Fresh Mint, Chopped fine
1 cup-Fresh Basil, Chopped fine
1 Tblsp-Lemon juice
1 Orange-Squeezed

1. Heat the indoor grill and grill all the vegetables except the corn.
2. Grill the corn in the outdoor grill until done after spraying and turning from time to time.
3. Cut the grilled fruits into bite size pieces and scrape the corn and add it all to a big serving bowl.
4. Garnish with the chopped herbs, add the lemon juice and orange juice. Mix well.
5. Serve as is or with Jack fruit Ice cream or Vanilla Ice cream.

Note: You can buy canned ripe jack fruit and Jack fruit Ice cream from any Asian food store like 99 ranch market or Marina.

Grilled mix vegetable salad

2009-09-14T21:03:00.000-07:00

Last week was Labor day and it was long weekend. Our neighbors have been asking us about a Vegetarian BBQ (Barbecue) and grill party for a long time now. So we thought why not have during the Long weekend, so we did and it was a huge hit. I always had this idea and making these recipes but never got the chance to try it. Atlast I got a chance and so many volunteered to be 'Guinea pigs'. Can't thank God for that! Well, you know, if you love to cook, you need people to let you know how it turned out, right! That's were good friends and family come in! So, gather up
some buddies and start grilling folks! Here, you go... 'Your quota of veggies for a week, some might say....when you see the big list of ingredients!' It is a warm salad and all the veggies are cooked in it so its easy on your stomach.

3-Hearts of lettuce-Cut in half
2-Red bell pepper-Cored
24 oz pkt-Mushrooms-Cleaned with a wet paper towel
1 lb-Asparagus-Bottom ends trimmed
1 big-Italian Eggplant-Sliced thinly lengthwise
2 med-Zucchini-Sliced thinly lengthwise
2 med-Yellow Squash-Sliced thinly lengthwise
1 small-Green or red Cabbage-Cut the cabbage into a square and use the parts you cut off, which is easier to grill
1 whole fresh corn
1 bunch Spinach-Washed, drained and dried on a paper towel
1 pk-Cherry tomatoes
2 red Onions
1 Garlic pod
1 bunch of Broccoli-trimmed into small pieces
1 small cauliflower-trimmed into small pieces
1 cup Olive oil
1 big Lemon
Rind of one Lemon
1 sweet Orange
1/4 cup Crushed Garlic
1/2 tsp Crushed red pepper flakes
1 tsp Crushed black pepper
1 tsp-Red pepper flakes
2 cups-Good quality Balsamic Vinegar
1 Can Red kidney beans, washed really well in hot water and drained
1 Can Garbanzo beans, washed really well in hot water and drained
1 tsp-Sugar
Salt to taste
1 Tblsp-Black pepper powder
1 Cup Chopped fresh Parsley
1 cup Chopped fresh Basil
Cooking spray
1 cup Virgin Olive Oil

Equipments to have in have:

Barbeque grill
Indoor grill
Tongs
Oven mittens

1. You can can BBQ whole corn by spraying it with oil spray and keep turning.
2. Follow the same step with Red bell pepper.
3. For onion and garlic leave them with the skin on spray them, lightly salt them and wrap them in aluminum foil and put it in the BBQ.
4. Keep checking. It will be done withing 10 min.
5. Once done clean and slice the onions. Garlic can be crushed just like that.
6. Wrap the red bell pepper in aluminum foil and let it cool so that its easier to take the film like skin off. Rinse, drain and pat them dry. Dice them.
7. In a bowl add some Olive oil, balsamic vinegar, herbs, sugar mix well, now mix the lengthwise sliced veggies and grill them on the indoor grill until
done and you see the grill marks.
8. Take a big salad serving bowl, cut the grilled veggies into big pieces and add them.
9. Now, grill the lettuce hearts by dipping in the marinade and grill them until they start to wilt both sides. Dice them and add it to the bowl.
10. Same with the Cabbage, Asparagus, Mushroom, Spinach, Cherry tomatoes etc. Dip in the sauce, grill and cut and add them to the bowl.
11. Grill the corn by spraying them with Oil spray. Keep turning them until done. Keep aside to cool. Scrape off the corn from the cob and add to the salad.
12. Now, add the hot water washed and drained red kidney beans and Garbanzo to it.
13. In a small blender or use a small bowl when using a hand blender, add 1 cup extra virgin, 1 cup Balsamic vinegar, sugar and blend it for a min. until it looks a little bit blended, then add all the herbs, garlic, lemon juice, orange juice, lemon rind, crushed red pepper flakes, crushed black pepper etc. mix well and add it to the salad.
14. Toss it and serve warm.

Note: This recipe feeds a crowd (20 or so..or 10 if you are planning to serve just this!)so adjust accordingly!

Mint Cilantro Biryani with Garbanzo

2009-09-09T18:24:00.000-07:00

I got this recipe from my very good friend a few eyars ago. It is a great recipe. It has a festive tasting biryani. My friends and my family love it. Hope you all will like it too. So here goes the recipe.....

2 bunches-Mint, cleaned, washed and drained
1 bunch-Cilantro, chopped coarsely
1 Onion- Big chops
5-Garlic cloves
2-Bay leaves
1"-Cinnamon
2-Cloves
1/4-Turmeric
1-Cardamom
7-Thai green chillies
1/2 tsp-Grated ginger
2-Red chillies
1-Tomato
1/4 tsp-Black pepper
1/2 tsp-Saunf(Fennel)
1 tsp Cumin seeds
2 tsp-Coriander
1 can-Garbanzo beans(15 oz) Washed well a couple of times and drained well.
3 cups-Cooked Basmathi rice (Lightly salted & cooked w few drops of oil in 1 cup rice:1 & 1/4 water ratio, left to cool)
3 Tblsp-Oil
Salt to taste
A pinch of sugar

Method:

1. Heat a non-stick pan, add oil and add cloves, cardamom, saunf, bay leaves, cinnamom, garlic, onions, ginger, a pinch of turmeric, a pinch of salt, green and red chillies, coriander and tomatoes.
2. Saute until the tomatoes are soft. Then add the washed mint and cilantro and saute until wilted well.
3. Let it cool for some time, then add the contents to the blender and puree it until well blended. Add very little water only if necessary.
4. In the same non-stick pan, add the remaining oil, then the add cumin seeds once it starts to get warm, a pinch of turmeric, a pinch of salt and the drained Garbanzo beans. Saute it well.
5. Now, reduce the heat and add the blended puree and saute it until the excess liquid is evaporated. Add a pinch of sugar.
6. Then, add the fluffed up rice and mix it well.
7. Check for seasoning and add if necessary. Serve with plain yogurt or raita.

Sharkkarattupperi

2009-09-04T19:04:00.000-07:00

It can be separated and said as 'Sharkkaraiyil varathu itta upperi' meaning fried plantains smeared in sugar syrup! Simple! We used to love it and most of us from Kerala miss this very much. So I thought of trying it out. My mom is very good in giving tips. If I follow her instructions right, I know it will come out good! She is so exact in giving measurements for recipes. When the time came, it all came down to my memory game. I used to never even pass through the kitchen when I was young! I never knew I had a passion for cooking. But when I did started to experiment with cooking after I got married, I started to remember her tips. I wish I had this ability when I wrote my exams! Well, too late to talk about that anyway! I am always nervous when trying to making sweets. Its so tricky atleast that's what I feel. Especially, when it involves sugar syrup. I don't remember when but I suddenly remembered her showing me how she checks how to check the right stage for different 'Paagu'(string, soft candy or hard candy stage) types. For this she told me to use 'Dang paagu'. You check for the right stage by dropping the sugar syrup in a bowl of water. Once, its cool to touch, try to make a shape and just try throwing it on a surface, it will make a sound like a small pebble falling. That is what means by 'Dang paagu'. (You see, we never had these fancy candy thermometers back home. In fact, I had never even heard of one until I came here!). Anyway, I finally got it. Hurray, to that! So here is the recipe for you.

5-Long green Plantain-(Peeled and cut into small pieces and pierced well with a knife)
1 lb Jaggery
1/4 cup Sugar
Oil for frying
1 tsp-Dry ginger powder (No, fresh one wouldn't do!)
1/4 tsp-Cardamom powder
2 Tblsp-Ghee
1 Tblsp-water

1. Cut the plantain into med. size pieces and put holes in them so that they can fry evenly and cook well inside.
2. Heat the oil and fry the cut plantain in med. flame until it has become crispy. Maintain the heat. It should cook evenly and be at a golden color.
'Patience pays in this case'!
3. Fry everything and keep it aside.
4. Take a non stick pan, add both the sugars and add 1 Tblsp water.
5. Let it cook in med, flame until it comes to a hard candy consistency. (Chk. for 'how to' tips in the intro above)
6. Add the dry ginger powder, ghee and the cardamom powder and keep stirring.
7. Once done, immediately add the fried plantain and keep mixing it until everything is coated.
8. Take it out of the heat and keep stirring. (Forget about patience when you come to this mixing stage. You have to be quick otherwise the sugar will start to cool and it becomes hard to mix and coat all the pieces.)
9. Once you feel all of them are coated let it rest in the same pan for sometime uncovered until everything firms up.
10. The right look comes only after everything cools well.
11. Your 'Sharkkarattupperi' is done.

Note: Make sure its stored in a air tight container away from moisture. I really hope you are not reading this and simultaneously trying it. Then, it sa

bad idea! Memorize this recipe and then try it or stick a print out on the hood of the stove and try making it. he..he..he.. ;D! Good luck!

Paalada Pradhaman 1

2009-09-04T17:25:00.000-07:00

This is a speciality payasam for all grand ocassions and 'Onam' is definitely one of them. This is the 1st version of it. I am going to go through the whole recipe step by step through instructions and photos. This dish is considered to be the highlight in a 'Ona sadhyai' or Onam feast.

Ingredients:

Banana leaves-Freshor frozen for spreading the dough
1 cup-Rice flour
1/4 cup water-Aprox. may be less or more depending on the quality of the rice flour
2 Tblsp-Coconut Oil
and some for smearing, dipping and spreading it on the banana leaf
1-Tooth pick
Plenty of Water to boil (3 pots in batches)
3 glasses of 2% or full fat milk
1/4 tsp-Cardamom powder
1 cup Sugar (Adjust acc. to taste)

Method:

1. In a bowl, add the rice flour and using water and coconut oil make a soft pliable dough and cover it.
2. Cut the banana leaves into rectangle shapes and spread the oil on the back side of the leaves.
3. Then make small balls out of the rice flour dough and spread it as thin as possible.
4. Then start drawing cris corss lines like grill marks, only smaller cubes.
5. Start boiling water.
6. Once it comes to a rolling boil, drop the banana leaves into it and the adai, as we call it cooks in sec.
7. Strain them and put it in another container of boiling water, strain it and add it to another. Repeat like so with all the remaining leaves.
8. You may have to change the 1st and 2 batches of water in between once or maybe twice too. (Change the water once it looks murky and starts to look like a rice or corn soup.)
9. Meanwhile heat the milk well and add the 3 times rinsed adai to it and boil it until everything becomes kind of thick or condensed.
10.Add the sugar and cardamom to it and heat it again for a few min.

Your Paaladai pradhaman is ready.

Note: After making all this, I forgot to take the picture of the final result. So I am going to post the photo of another Payasam. Hopefully, I will find pictures of this payasam somewhere or you guys may have to do with this until I make it next time. This is one way of making it. There is another steamed way of making the adai. It results in even thinner adai. I'll post it some other time. Until then enjoy this. With this same adai you can make payasams with sugar and with jaggery. It can also be called as 'Ada Pradhaman'. If you add 'Chakka vizhudhu' (Jack fruit or bread fruit jam) to it, it is called 'Chakka pradhaman'. Again, Chakka pradhaman can be made with or without adai.

Onam (Sep 2009)

2009-09-04T16:17:00.000-07:00

'Happy Onam to all of you'! This time I didn't have time to keep an elaborate one. My daughter is 13months now and she is all over everywhere. So this time I somehow managed to keep a simple 'Pookalam'. I hope I didn't make 'King Mahabali' wait for very long to see how we are doing!:) Coming next, is some special recipes for Onam. This one is going to be titled as 'Onam in San Mateo, CA'. It was arranged from the flowers from our tiny back yard garden!

Home remedy for Cold, Cough and Congestion

2009-08-25T00:43:00.000-07:00

The name given below for the recipe for this remedy pretty much sums up the whole recipe, don't you think?! Yes, you have to taste it to know the effects of it. My family is a living proof for this. Anytime can be flue season. So, Hey, might as well try this. You know your normal over the counter cold medicines are not going to work and they say it anyway takes 7 days to get rid of a cold. So what about the cough and that nasty congestion. Try this and see for yourselves.

Garlic milk with turmeric and black pepper

2 cups of milk
5 Cloves Garlic
1/4 tsp Turmeric
1/2 tsp Black pepper powder
1 tsp Palm sugar (Panag Kalkandu) or Brown sugar

1. Combine all the ingredients except the sugar and simmer it well.
2. Make sure the garlic is cooked to a mushy consistency.
3. By the time the garlic is cooked the milk would have reduced too.
4. Once the garlic is cooked, transfer the mixture to a drinking cup.
5. Add the Palm sugar. Mix it well and serve.

Note: Palm sugar can be purchased in most of the Chinese or Mexican grocery stores. Some Indian grocery stores do carry them now. It does have medicinal properties. They say just putting a small piece of Palm sugar in your mouth and just sucking on it when you have a tendency to have dry cough helps it to subside. Its herbal and nothing artificial. So give it a try and feel relieved.

Ulundhu Poorna Kozhakkattai

2009-08-25T00:28:00.000-07:00

Ulundhu (Urad dal) - ½ cup
Green chili - 2 small
Small piece ginger
A pinch hing
Salt to taste
Coconut - 1 tsp, (optional)
1/2 tsp-Mustard seeds
4 Curry leaves, (2 for grinding, 2 for garnishing)
Oil for garnishing

1) Soak Ulundhu for 30 minutes. Grind it coarsely with green chili, ginger, hing, salt, curry leaves and or Coconut
2) Transfer the mixture and garnish it with spluttered mustard seeds & curry leaves. Mix well. 3) Steam the mixture and keep it aside.
4) Make small balls out of it and make fillings.

Note: You can use the same rice dough recipe which is given below to make the cover for this filling. The cover remains the same for all types of Kozhakkatttais. Only difference in the way we make is we make this savory one without the pointy nose! Its made into a round just for us to know which one is what! Some of them make it into a 'Somasi' type like a closed pie kind of shape. So you can be as creative as you want to be.

Thengai Poornam Kozhakkattai:

2009-08-25T00:22:00.000-07:00

'Ganesh Chadhurthi' is the time of the year when we make this dish as an offering. Lord Vinayagar, is the one clears all obstacles and he loves this dish which is in the form of a 'Modak'. In South we call it 'Modhakam'. We make a sweet and a savory type of this dish which is all known as 'Kozhakattai'. 'Thengai poornam Kozhakattai' and 'Uluthang Kozhakattais'. So the recipe goes like this.

Thengai Poornam Kozhakkattai:

For the Dough:
2 cups rice flour
1& 1/2 cups water
1 Tblsp oil
A pinch of salt

Have some warm water for backup.

For the Filling:
1 Coconut (grated)
1 cup jaggery (powdered)
1 tbsp ghee
A pinch of Cardamom powder

Mix grated coconut, jaggery and ghee in a heavy pan.
Cook on a medium flame, stirring continuously till thick.
Allow to cool. Form small balls and set aside. Heat 2 cups of water in a pan.
Add salt, oil and flour, then stir continuously till dough leaves the sides of the pan. Allow to cool and knead well.
Take a small ball of dough and with greased palms pat into a disc.
Put some filling in the middle and seal it.
Make all Kozhakattais and steam till done.

Fragrant Lemon rice

2009-08-19T23:02:00.000-07:00

The traditional lemon rice doesn't have many of these fancy ingredients. I am including them just to infuse this dish with more flavor and to flaunt whatever I've learnt from other cuisines! Dah ;)! We use lemon leaves for seasoning butter milk etc. but I thought, hey why not in lemon rice, right! Cook the rice in the rice cooker so that every grain looks and cooks separate and cool it well. Yeah, the lemon peel! Wow! I am in love with it now! And, having a lemon tree in your back yard really helps! Anyways...try this dish and let me know how it turned out. I promise to post another picture which shows all the ingredients better, until then, go with this one!

1 cup-Basmathi rice
1+2 Tblsp-Sesame Oil
1 Tblsp-Channa Dhalia (Roasted split chick peas)
1/4 tsp-Mustard seeds
2 Lemon leaves-Chiffonade (Fancy word for sliced super thin and chopped fine)
1 tsp-Roasted Sesame seeds
1 cup-Chopped Cilantro
1/2 tsp-Turmeric
1-Lemon, squeezed
5-Curry leaves
1/4 tsp- Hing
1&1/2-Water
A pinch of Fenugreek powder
2+3-Green chillies chopped
2-Red chillies, broken

1. Wash the rice and cook it in the rice cooker with little bit of salt, turmeric, 2 green chillies and a 1 Tblsp oil. Cool it and fluff it and keep it aside.
2. Heat a non-stick pan and add oil, add mustard seeds. Once it starts to splutter, add channa dhalia, curry leaves, red chillies.
3. Reduce the heat to low, add turmeric, hing, fenugreek powder, green chillies and salt.
4. Now, add the chopped cilantro. Saute well. Take it out of the heat and add lemon leaves chiffonade, lemon peel, roasted sesame seeds and lemon juice.
5. To this add the fluffed up cooked rice and mix well and serve with spicy potato fry or chips!

Purple Cabbage with Corn Subji

2009-08-19T21:45:00.000-07:00

1 Medium size-Red Cabbage, Chopped
1-Corn on the Cob, Combed into kernels!
1 tsp-Cumin
7-Thai green chillies, minced
1/4 tsp-Turmeric
1/4 tsp-Hing
3/4 tsp-Garam Masala
2 Tblsp-Lemon Juice
Salt to taste
2 Tblsp-Oil
1 Tblsp-Crushed Kasthuri Methi (Dried Fenugreek leaves)

1. Heat a non-stick pan , add oil, then cumin. Once it starts to splutter add green chillies and reduce the heat.
2. Now, add turmeric, hing, garam masala and salt.
3. Then add the combed corn, saute the corn well then add the chopped cabbage
4. Saute them well. Check for seasonings.
5. Once done, add the kasthuri methi and saute it again.
6. Once done, take it out of the heat and add lemon juice. Mix well and serve with rice or roti.

Avarakkai Podutthuval

2009-08-18T00:21:00.000-07:00

'Avarakkai' is a delicacy when we were growing up. I remember, My dad used to be so exited when the season arrived and when the market was flooded with all types of this vegetable. Its also called 'Val papdi' in Mumbai and Gujarat and 'Broad beans' or 'Hyacinth beans' in English. So, here in the US, now is the season you get to see this vegetable. So here are a couple of recipes with it. 'Podutthuval' which can also be split to make sense 'Podi thuval' which literally means, 'Sprinkling the powder'. So it can be coconut and dry spice powder. So I have given this recipe and some variation recipes below for it.

2 lbs-Avarakkai (Finely chopped)
1/2 tsp-Mustard seeds
1/2 tsp-Urud dal
1/4 tsp-Hing
5-Curry leaves
2-Red chillies, broken
1/2 tsp-Turmeric
Salt to taste
1/4 cup-Grated coconut
5-Spicy Green chillies
2 Tblsp-Oil

1. Heat a large non stick pan. Add oil and once warm add Urud dal. Once it starts to become brown add mustard seeds and let it splutter.
2. Once it starts to splutter, add the red chillies, Curry leaves, hing, turmeric and half of the salt you want to use and add the chopped Avarakkai.
3. Mix well and let it cook. Stir once it a while. Once it starts to cook and reduce in volume, taste it and add salt as necessary.
4. Now, powder or blend the coconut and green chillies without using water.
5. Once the Avarakkai is almost cooked add the ground dry mixture to it and mix well. Taste and adjust the seasoning.
6. Cook until the mixture is cooked and dry and the excess moisture has evaporated.

Its ready to be relished with rasam, sambar or any other gravy dish of your choice or even can be had dry with rice and ghee! Yum! :)

Variation: 'Avarakkai Podutthuval' 2:-

This dish can be done without adding coconut too! Excatly follow the recipe until the last step of adding the ground dry coconut and green chilli powder.

Instead, add the curry powder (recipe given in the earlier post in the month of June). Mix well and cook until all the moisture has evaporated.

'Avarakkai Thoran' 3

'Thoran' is any dish made using freshly grated coconut . You can make the same recipe and instead of adding the powdered spices or coconut and green chilly mixture add just the freshly grated coconut scrapings and now it is called 'Thoran'.

Cheeram Kurumolagu Veluthulli Rasam

2009-08-17T19:46:00.000-07:00

This rasam is like the best known reliver of Cough and cold. It has all natural ingredients to fight cold, cough and congestion. This rasam is know in different names in all of South India. I would say every house has a version. This is my Kerala style version of the soothing rasam for the flu season. This will wake up all your clogged senses. I use Tamarind paste. You are free to use the fresh Tamarind. Use the old dark tamarind as they have more medicinal properties than the new lighter looking tamarind. Yes, as the saying goes, 'The darker the better'! ;)

10 Cloves Garlic-Sliced or crushed (Veluthulli)
2 Tomatoes-Finely chopped
2 Tblsp-Cumin seeds (Cheeram, Jeera)
1 Tblsp-Crushed Black Pepper(Kurumolagu)
6 Curry leaves
1/4 tsp-Hing
1/4 tsp-Turmeric
Salt to taste
1/4 tsp-Jaggery
3/4 tsp-Dark Tamarind paste
1/2 tsp- Mustard seeds
1/4 tsp-Fenugreek powder
1 tsp Olive oil or Ghee
4 Cups of water

1. Heat a sauce pan, add oil and let the mustard seeds splutter. Then add the curry leaves, cumin and garlic and saute it for a bit.
2. Reduce the heat add turmeric, crushed pepper and little bit of salt. Saute it a couple of min adding hing to it.
3. Now, add the chopped tomatoes and little bit of salt. Once it starts to soften add the water.
4. Mix in the tamarind paste, add a little bit of salt and jaggery and let it boil really well.
5. Reduce the heat and let it cook for 10 min. Check for seasoning and add if need be.

Your rasam is ready. This can be had just like that as a soup or along with rice.

Vazhakkai Podimas

2009-08-15T01:27:00.000-07:00

'Vazhakkai' is 'Raw banana' or 'Plantain'. The whole plant is so useful and I think in India, we pretty much have multiple uses for each and every part of it. 'Podimas', means any dish which is mashed. We also make 'Urulaikizhangu podimas' or it can also be called as 'Indian style Mashed potatoes'. Instead of mashing it and make it look like a blob (a tasty one though!), I grated it. You can use the same method for potatoes and make it this way. Hope you guys will like it! Made this way, you can serve it as even poha. Believe me, people who don't like plantain will not even know the difference!

4- Medium size Plantain
1/2 tsp-Channa dal
1/2 tsp-Turmeric
Salt to taste
5-Curry leaves
2-Broken red chillies
4-Finely chopped green chillies
1/4 tsp-Hing
1/2 tsp-Mustard seeds
1/4 tsp-Cumin
1 tsp-Freshly squeezed Lemon juice

1. Peel the plantain, cut into a half and boil it in water with little bit of turmeric and salt.
2. Cook for 3-5 min. Insert a knife and see if it slides out. Then, drain it and let it cool.
3. Once cool to touch. Grate it in the bigger size holes, so that it looks like shredded cheese used for pizza topping.
4. Heat a non-stick pan, add mustard seeds to splutter in oil and channa dal. Once it starts to brown add cumin seeds, curry leaves, chopped green chillies and broken red chillies.
5. Add a pinch of turmeric and salt to the oil and mix in the grated partially cooked plantain.
6. Cook it in a med. flame closing with a lid for the initial couple of min.
7. Then in order to let the excess moisture evaporate, cook it uncovered. Taste it to check the seasoning.
8. Now, put off the heat and add the lemon juice.

Can be served as a snack or as an accompaniment to Sambar or Rasam.

Variation: This dish can be made without adding Lemon juice and cumin seeds. Cook the plantain or the potatoes really well after peeling them in water after adding some turmeric and salt. Drain them and mash them well with a masher or a spatula. Take a non-stick pan, add oil , mustard sees, channa dal, curry leaves, hing , red chillies and salt. Add the mashed plantain or potatoes and cook until done. Now, instead of adding any of the other ingredients, grind together 1/2 cup of grated coconut and 5 green chillies and add it at the end. Mix it well and cook it for couple of more minutes. This is actually the authentic recipe for 'Podimas' but hey, nothing wrong in trying new flavors and short cuts to your fav. dishes, right!

Dal fry with Baby bok choy

2009-08-15T00:14:00.000-07:00

I know everybody has heard of 'Dal fry'! What in the world is 'Bok choy dal'! Well, its an Indo-Chinese adaptation of the normal simple dal fry. Indian cuisine had
adopted lot of other Asian ingredients in their diet so why stop now. Lets get creative and start using up more of their wonderful produce and ingredients. I used
baby 'bok choy'. You can use the bigger ones too. I have posted the 'bok choy' photo here which is from 'Wikipedia' because I think this one looks much better and it had both large and the smaller 'Bok choy'. This 'Dal fry' is a fav. of my husband! When he lived in 'Amchi Mumbai', his fav. restaurant was or still is, I should say, 'Geetha Bhavan' in Chembur. He took me there and made me eat 'Dal fry' and 'Veggie Kolhapuri' and many other dishes as well so that I can learn how to make those dishes exactly how it tasted in that restaurant! We analyzed a lot. You see, both of us were from Madras and half of the ingredients were new to us. Things like 'Dal chini' or 'star anise' and 'Cocum' was new to us. So I had to really try and try these dishes adding all these ingredients together to get that exact taste because none of the cookbooks or any of the relatives had those recipes. I succeeded finally! Okay, now Anway, I have a confession to make!?! This particular dish in this photo was made by my husband! He usually mumbles a lot in French (if you know what I mean, again mumbles, point to note!)if I thrown in so many red chillies in huge pieces and hates it when garnishing gets in his way of the food, especially methi seeds, bay leaves, broken red chillies etc... and look at it now when he has cooked it! I was happy anyway, dddaaahhh, one more advantage point for me for life!! That is the reason I dressed up the dish like this in order to make him realize the number of pieces he had put in it. Like it or not, you guys have become the witnesses, oopppssy! You must be wondering why did I leave out curry leaves in his list of hindrances! Nnnoooo, he loves it! That and cilantro are never considered hindrance. Thank God for that! Anyway, the dish just came out so wonderful. Usually, I am his worst critic, like all wives are (Yeah right, you damn right are, be graceful and accept it already!) But this dish, I've to admit, was his masterpiece and so is his 'Veg biryani'! I know he doesn't read my blog unless I make him read it and that is the reason I am writing such nice things about his occasional culinary triumphs!? Okay, hope you enjoy making this 'Bok Choy dal fry'.

1 cup-Toor dal
1/2 cup-Moong dal
1/2 tsp-Turmeric
1 lb-Baby bok choy, finely chopped
1-Large red onion
7- Cloves of Garlic, miced
1/2 tsp-Ginger paste
9-Finely chopped green chillies
1 tsp-Cumin
3-Cocum
1-Star anise flower(Dal chini)
1 "-Cinnamon stick
3 cups-Water+1 cup reserve
1/4 tsp-Hing
1 cup-Chopped Cilantro
2-Bay leaves
2-Chopped tomaotoes
3 Tblsp-Oil or Ghee
5-Broken red chillies for garnishing
1/4 tsp- Jaggery
2 Tblsp-Freshly squeezed lemon juice
1/2 tsp-Garam masala
Salt to taste

1. Pressure cook both the dals with little bit of turmeric, hing, cocum, cinnamon and dal chini (Star Anise) and 3 cups water until super soft.
2. Discard the cooked Star anise and cinnamon. Mash the cocoum along with the dal well and keep them aside.
3. Heat a non stick wide pan, add oil, cumin seeds and bay leaves.
4. Reduce the heat, add green chillies, red chillies and minced garlic and ginger paste. Saute it for a couple of sec.
5. Now, add a bit of turmeric again and add chopped onions. Saute it after adding a pinch of salt.
6. Add the chopped baby bok choy, Cilantro and Garam masala and saute until the onions have turned brown.
7. Add the chopped Tomatoes and add a pinch of salt and cook until soft.
8. Now add the mashed dal and dilute it with water. Add some salt and jaggery, Mix well and cook.
9. Check for seasonings. Adjust if need be.
10. Once done, put off the flame and add lemon juice. Mix well and check if taste right.

Note: Can be served with rice or roti. Its a great fragrant dal recipe. You can reduce the amount of heat by cutting down on red and green chillies but make sure you add a couple of each though! They add a great flavor to the dish.

Kalkandu Bath

2009-08-04T19:10:00.000-07:00

This dish is usually made during this month (month of 'Adi ' according to Tamil calendar, auspicious for Hindu almighty Goddess Kamakshi, also known as Parvathi, Balathripurasundari, Durga etc..). Especially, during 'Adi perukku' or the 18th of the month of 'Adi'. This rice has to look white so we don't add any saffron or any color. Kalkandu, means sugar candy. Since this rice is made with sugar and Sugar candy which are white in color this dish is always made without adding any color. Tell me, which kid doesn't like sugar candy?! When we were growing up, we used to wait for this time of the year to have this dessert. So, I thought of sharing this with you guys. Hope you all will like it too!

1 cup Rice
5 cups Water
2 cups Sugar
1/4 cup Kalkandu (Sugar candy)
3 Cloves
2 pods Cardamom
2 cups Ghee
1/4 cup broken Cashews
5 Tblsp water

1. Pressure cook the rice with 5 cups of water and a couple of cloves to make it super soft.
2. Take a non stick pan add a few tablespoons of ghee and fry the broken cashews along with the cloves and cardamom.
3. Once brown add the sugar and kalkandu and add 5 Tblsp water and boil it until it starts to bubble.
4. Then add some more ghee and add the cooked rice and mix well.
5. The mixture will start to become thick and all the extra moisture will start to evaporate.
6. Cook until the ghee starts to ooze out.

Serve warm.

Mixed fruit halwa

2009-08-04T17:40:00.000-07:00

This recipe was inspired by too many fruits which were looking desperately at me to be consumed before they rot away! How many fruits can one person possibly eat a day. Eating 5 servings of fruit and vegetables is easier said than done. This is one way to use the fruits if you have many lying around. I agree it might not be the healthiest way to eat it but its a great and easy dessert. I like the flavor of brown sugar so I added it. You can use regular sugar too. Please don't discard the skin of the apples and pears too. Just wash it well and cut the fruits. The skin is edible. You can add as many fruits as you want. I just all of these so I used them up to make the halwa. The traditional recipes ask for 2:1 sugar but I found it to be too sweet so I reduced the ratio to 3:1 so that you get the taste of the fruits more. Yes, you can make this Vegan by using Agave nectar instead of Sugar or Extra light Olive oil instead of Ghee.

2 Apples, Cut into pieces with the skin
2 Pears, Cut into pieces with the skin
2 Bananas, peeled and diced
2 Ripe and sweet Mangoes, peeled and diced
1 cup Dates
1 cup Dried Prunes
1 cup Fresh or dried Blueberries
1 cup Raisins
1 cup Dried Apricots
1/4 cup Almonds
1/4 cup Pistachios
1/4 cup Cashews
1/4 cup Walnuts
1/2 tsp Cardamom powder
1/4 tsp Nutmeg powder
3:1 ratio Brown sugar (for 3 cups cooked pulp, add 1 cup sugar)
1 cup sliced Almonds-Toasted (for garnish)
2 cup Ghee or Oil
1 cup water

1. First, Take a microwave safe plate and add all the nuts except the sliced nuts. Toast them in the microwave for 30 sec at a time until it starts to brown and keep it aside to cool.
2. In a sauce pan add 1 cup water and add dates, prunes, apricots, raisins and blueberries and cook them until everything is soft, drain and keep them aside.
3. Add the toasted and cooled nuts to the food processor and powder to a coarse powder and keep it aside.
4. Now add all the cut fruits and the cooked fruits to the food processor and grate them to a fine consistency and keep it aside.
5. Heat a large nonstick pan and add the ghee. Once warm add the pureed fruits and saute it until the moisture evaporates and becomes a thick consistency.
6. Measure the paste and add sugar according to the ratio. That is 3:1 sugar.
7. Now, add the cardamom and nutmeg powder. Cook for a few minutes
8. Then, add the toasted and powdered dry fruits. Mix well.
9. Cook the paste well to the consistency of a ball until the ghee starts to ooze out.
10. Transfer the mixture to another container and garnish it with the toasted sliced almonds.

Serve it warm or cold. You can also serve it warm along with Vanilla Ice cream.

Mirchiwale Paneer with Soy beans

2009-07-17T15:17:00.000-07:00

Okay, I've named it as 'Mirchiwale' because it has all kind of peppers. As usual, according to my suggestion, start with marinating the paneer with salt, turmeric and garam masala. A twist in the recipe is sauteing red bell peppers along with onion, garlic etc..etc..and blending it together to make the gravy. This recipe can be made with 'Extra firm or firm tofu' too. You can used green peas too instead of soy beans. I used 'Edamame', that is just young soy beans in the pod. I put them in boiling water for a couple of minutes seasoned with little bit of salt. Drain and sort the beans from the pod and its ready to use.

1 big red bell pepper-Cut into big pieces
1 pk-Paneer (cut into cubes, marinated in turmeric, salt, oil & Garam masala and baked until brown)
1 pk Frozen Edamame (Soy beans in the pod, boiled in salted water, drained and sorted from the pod)
1 Onion-Cut into big pieces
1/2 tsp-Garam masala for marinating paneer
5- Garlic cloves
6- Green chillies
3- Red chillies
1/2 tsp- grated ginger
1/4 cup- Chopped Cilantro
1/2+1/2 tsp-Cumin seeds
1/2 tsp-Saunf (Fennel seeds)
2-Bay leaves
1/4"-Cinnamon stick
1/2 tsp- Crushed Kasthuri Methi
3-Chopped tomatoes
2 Tblsp-Oil
1/4 tsp-Turmeric
1/4 tsp-black peppercorns
1/4 tsp- Brown sugar or Powdered Jaggery
Salt to taste

1. Heat a small non-stock pan, add little bit of oil, fennel, 1/2 of the cumin, cloves, garlic, ginger, green chillies, red chillies, black peppercorns, bay leaves, cinnamon stick.
2. Saute them for a min then add the onions, red bell pepper with little bit of salt and add tomatoes to saute followed by cilantro.
3. Once everything is cooked, cool and blend them adding very little water and keep it aside.
4. Take a bid non-stick saute pan, add oil, cumin and add the sorted soybeans and saute it for sec seasoning it with some salt.
5. Now add the marinated and baked paneer, saute for a sec and then add the blended gravy and reduce the heat.
6. Cook it in slow fire adding the rest of the ingredients. Check for seasoning and adjust accordingly.

Can be served with Pulav or rotis.

Maakkuthi Porichozhambhu

2009-07-15T23:57:00.000-07:00

Its another Travancore dish. It can be split and said as 'Maa-kutthi-Poriccha-Kozhambhu'. Back home, it is done with 'White pumpkins' or 'Winter Melon' as we call it here. Here, I do it with Dhoodhi or Opo squash.. I'll also give you a variation recipe of this which if made, can be converted to a 'South Indian style dhoodhi dal' to have with rotis.

1 Dhoodhi or Opo-Peeled and diced into pieces
1 cup-Split Moong dal, cooked with turmeric and mashed well
2 Tblsp-Oil
1 Tblsp-Urud dal
1/2 tsp-Mustard seeds
5- Curry leaves
5-Green chillies, minced
2-Red chillies broken
1/2 tsp-Crushed Black pepper
1/2 tsp-Hing
1/4 tsp-Turmeric
Salt to taste
1/2 tsp-Jaggery
1/2 tsp-Rice flour
2 cups water.

1. Heat a non-stick pan, add oil, urud dal,once brown add mustard seeds. Let it splutter then add, curry leaves, green chillies, red chillies, turmeric, salt and cut the dhoodhi.
2. Saute it well with crushed pepper powder and hing. Add water and let it cook.
3. Then add the mashed cooked split moong dal and cook for some time.
4. Now, mix the rice flour with little bit of water and cook in reduced flame until the mixture starts to thicken.
5. Check for seasoning and adjust if need be.

Serve with rice. It can also be served with rotis for people who don't take masalas, Onion or Garlic.

Variation: Start he recipe as above. Then, when tempering, along with the first line of ingredients and before adding dhoodhi, add some ginger and garlic and saute it well. Then, when sauteing dhoodhi add garam masala and fry well. Follow the rest of the recipe. Just before serving add a tsp of Lemon juice. Now, you have dhoodhi dal to have as a side dish for rotis.

Homemade sour cream

2009-07-10T23:52:00.000-07:00

1. 2 cups- Your choice of Yogurt
2. Tea strainer

1. Take 2 cups of yogurt and put it in the teas strainer and leave it on top of a glass tumbler.
2. You can see the whea starting to drain.
3. Wait for 1/2 an hour or until you see all the liquid has drained out.
4. Now, you have got yourself home made sour cream.

Note: This sour cream can be used to make Indian dessert 'Shrikhand' using mango pulp, saffron, cardamom etc. all combined or each separately too!

Guacamole Sandwich

2009-07-10T23:47:00.000-07:00

1. Take a couple of bread slices and put on a indoor grill to grill or if you are like me, just brown it in a non-stick pan or toaster oven.
2. Scoop some Guacamole and spread it over one slice.
3. If you want you can add cheese, put it in the toaster oven to brown and put the other slice on top of it.
4. You have a Guacamole sandwich.

Guacamole

2009-07-10T23:36:00.000-07:00

Avocado is a very nutritious fruit which is native to South American, Mexican, Caribbean and Central America. It can considered as a super food too
because like peanuts and Olive oil, Avocado has the ability to reduce bad cholesterol and increase Good cholesterol. It tastes like butter, it creamy and
its delicious. When we were little, we used have a 'Amul butter' ad. on radio and TV which used to go like, 'Utterly butterly delicious, AMUL;)!. Same can be said for Avocados! Its good for health, its tasty and can make you beautiful too. Its great for facial! Did you know that?

Anyway, here is a recipe to make Guacamole, yet another fantastic recipe from South of the border, Mexico! This dish can be had with corn chips, used to make Tacos, Fajitas, Burritos, Quesidillas, Sandwiches , incorporated into soups, shakes etc. I'll try and bring as many recipes with as possible. For now, I'll start with making Guacamole and then a sandwich with it. I'll also show you how to make 'Home made sour cream'. Most of us Indians, have yogurt at homw so we don't have to go running to buy sour cream.. It can be done at home, even with a low fat or fat free yogurt.

Guacamole:

2 ripe avocados
1 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 Serrano chillies, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Freshly ground black pepper

1. Wash the ripe avacados, halve them and pit the avocados. Score the halves with a knife into small squares.
2. Scoop it out with a tablespoon, into a mixing bowl. Mash the avocados using either a fork leaving them a bit chunky.
3. Add the rest of the ingredients and fold everything together.
4. Drizzle with a little olive oil. Check and adjust the seasonings and mix it gently. Set it aside.

Fluffy fruit filled Pancakes without eggs

2009-07-09T18:16:00.000-07:00

You don't have to hunt for IHOP or Denny's or any other breakfast place to have a nice tasting pancake. With this recipe, you can add your toppings, you don't have to deal with the long lines and the super sized humongous portions. Your family will love you if you can give them customized pancakes! If you have kids who are fussy about food, get them involved so that they will also be interested in eating it! Otherwise too, its good family fun to make breakfast together! Its worth the effort and its much faster than waiting in line, then your order to come in, dealing with the kids and gulping down the run down watery bitter coffee! Most of all, you save when you eat in and every bit counts in this state of economy. Don't you think so? Now, be prepared to be appreciated for your efforts!

2 cups All purpose flour(Maida) or Whole wheat flour
1 tsp Baking soda
1 tsp Baking powder
2 cups Buttermilk
A pinch Salt
1 Tblsp Brown Sugar
2 Tblsp oil
1 tsp Vanilla Essence
Fruits- Chopped into small cubes (I used bananas, strawberries, peaches and blue berries)

1. Sift together the flour, baking soda, baking powder and salt in a large bowl.
2. Take another bowl and combine, buttermilk, oil, sugar & Vanilla essence. Mix well.
3. Then add the wet mixture to the flour mixture along with your choice of fruits and mix very lightly until just combined or if you know about the
'Folding technique' used for making cakes, use that! Don't try to get rid of the lumps. You want the batter with all the air intact.
3. Heat a lightly oiled non stick skillet over medium heat.
4. Drop 2-3 tablespoons of batter into the skillet and cover.
5. Flip when the middle starts to bubble and cover again.
6. Serve hot with syrup.

Note: You can use any topping, like chocolate chips, your choice of fruits like Pine apple, apples, pears, etc. Whatever you and your family like! If you want to make the pancakes ahead, then keep the prepared pancakes in the oven at about 200*F while you're finishing the others so they don't get cold.

Variation to this recipe: If you are adventurous, you can alter this pancake into savory pancakes by reducing the sugar to a tsp and omitting vanilla essence. Instead, add chopped Onions, Cilantro or Parsley, Thai chillies or Jalapenos, colored bell peppers, sweet peas, corn, black pepper powder, paprika and make pancakes. If you want an Indian twist and make like a 'Oottappam', in this case instant style, use a pinch of turmeric, hing, cilantro
and instead of paprika, use red chilli powder along with your choice of veggies. Then serve it with any kind of South Indian chutney (You can look for Chutney recipes from my blog index) or even kethcup for that matter. You will be surprised how good its tastes. So, Enjoy and good eats!

Marathangali Keerai Kozhambhu

2009-07-09T16:54:00.000-07:00

Well, it is called 'Marathangali' in Talayalam (;D!) and its called 'Manathangali' in Tamil. I don't know what its called in English. If anybody who reads this blog know please let me know. Its an awesome greens with phenomenal medicinal properties. In South India, its fruits when they are still green, that is before they get ripe, is plucked and soaked in sour homemade buttermilk mixed with salt and Red chilli pepper powder and sundried. Then when making dishes they fry it in Ghee or oil and add it as a garnish. Its sour, slightly bitter and crispy is known to heal all stomach ailments and inner wounds. As children we used just pluck the fruits and eat it just like that. They turn from green to a beautiful violet when ripe. The leaves are so good for health too. It is a bit bitter but not as bitter as a 'Bitter melon'. Especially, for new moms this is a staple in their postpartum diet back home. It helps in healing the body and to produce milk. I heard from my gardener that in his home town in Mexico this plant is used to help one lose weight. So if you identify in your garden don't think it as a weed and pluck it off. You can cook the greens and relish the small tiny fruits. I haven't eaten it in a salad form, so I don't know. It is a sturdy green variety like 'Collard green', so you need to cook a little bit more than Spinach. This discription literal translation will be 'Marathangali(the name of the plant)-Keerai(is any kind of greens), Kozhambhu(is any kind of spicy sauce made with tamarind for sure with different kind of South Indian spices and made with or without adding cooked lentils). Anything which says 'Kozhambhu' states that its a thicker (similar to a sauce thickened by adding a starch to it), We usually have it mixed with rice and some side vegetable dish. When harvesting, just cut the top part of the plant. It upto you because we are anyway going to discard the stem, so you can cut as a long stem you want. I am saying top part because don't uproot the whole plant. Just cut them until the bottom part. This plant regrows, so no worries! Actually, the more you trim, the healthier it grows. This recipe is more like a 'Masala Kozhmabhu', having the non-traditional additions. This recipe is more closer to Andra 'Pulusu'. It goes very well with plain rice or as a side for rotis. Just adjust the consistency accordingly.

I have posted the pictures of the plant showing the berries when they are raw. You don't get this greens in any store. For now, you just have to grow it. In India, most people in Madras (Chennai) and kerala have this growing in their yard like weeds or sometimes, even the greens vendor (We call her 'Keera kaari', means 'The lady who sells greens) comes calling out early in morning to sell greens. People buy from her because it is the freshest.

Anyway, sorry for going off tangent. Coming back to what I was saying, I'll post pictures of the ripe berries as soon as they start to get ripe in my garden. You can try this recipe with all most any type of greens like Spinach, Collard greens, Gongura, Fenugreek, Drumstick leaves Murunga keerai (Moringa oleifera, Saragawa leaves) or Mustard greens etc.

Marathangali greens equal to 2 bunches (Approx.)
1 cup Toor dal-(Pressure cooked with 2 cups water, turmeric & hing and mashed well)
1 Onion-Finely chopped
1 Red bell pepper-Finely chopped
5 Thai green chillies, finely chopped
1 Red chilli- broken in half for garnish
1/4 cup-Cilantro, Finely chopped
2 Tomatoes-Finely chopped
1 tsp-Tamarind paste
1/4 tsp-Hing
1/4 tsp Jaggery or Brown Sugar
2 tsp-Sambar powder (Available in all Indian grocery stores, any brand will do)
1/4 tsp-Garam Masala
1/2 tsp-Turmeric
1 tsp-Chopped Garlic
1/2 tsp-Mustard seeds to temper
1 tsp Cumin seeds
4-5 Curry leaves for garnish.
3 Tblsp-Oil
Salt to taste
2 cups water to cook

1. Pluck the leaves, rinse and drain. Then, finely chop the leaves and keep them aside.
2. Take a large non-stick pan, heat oil add, add mustard seeds and let it splutter, then add the cumin, curry leaves and red chillies.
3. Then, add the garlic and green chillies.Saute for a few sec.followed by onions and bell pepper seasoning them with salt and turmeric.
4. Once it becomes translucent add the tomatoes, the sambar powder, hing, garam masala powder and cilantro.
5. Fry well until everything cooks well. Add the chopped 'Marathangali greens'. Cook until they wilt well.
6. Now, add the 1 & 1/2 cup water, tamarind paste, jaggery and salt. Cook well until everything incorporates and starts to thicken.
7. Then add the cooked and mashed Toor dal. Adjust if need be according to your preference. Hence, the reserve 1/2 cup water.
8. Check for seasonings. Adjust and cook for 8-10 min. Serve along with rice or like a 'Dal palak' with roti.

Note: Never close the lid while cooking greens. Then you will lose all the nutrients. Cook any type of greens if you are going to make Indian dishes
with a pinch of turmeric. It helps with digestion and so does hing(Asafoetida).

Sour, Sweet & Spicy Tofu:

2009-07-08T16:44:00.000-07:00

This recipe was born as a vegetarian twist to a recipe 'Vah Chef' had posted. I am a great fan of Vah chef, Chef Sanjay Thumma. He is really popular on 'You tube'. I think all my friends know about it. His videos gives me great ideas and inspires me to try and make new dishes. I made this dish using 'Tofu'. I always hear people saying that 'Oh, Tofu and Paneer, they both seem so bland'. Well, like what 'Emeril Lagasse' says, they don't come seasoned'. You have to season them and in this case marinate them. Try marinating tofu and paneer with a little bit of Turmeric, salt, Red chilli powder, Tandoori masala or Garam masala and oil for atleast 1hr. and prepare your preferred dish and taste the difference. Its that simple!

1 pk Extra firm Tofu (Cut into med. size cubes)
1/4 cup Vinegar
1 cup Apricots or Raisins (Cooked well in a cup of water & left to cool)
4 Red chillies
5 Thai green chillies
1/4 cup Cilantro, chopped
1 tsp-Fennel (Saunf)
3 Cloves(Lavang)
4 Garlic cloves
1 Onion, chopped
1 tsp-Cumin
1/4 tsp Grated ginger
1/2 tsp-Garam masala
2 Tblsp oil + 1 tsp for marinating.

1. Marinated the cut tofu with a pinch of Turmeric, Salt, Red chilli powder, Garam masala and oil for atleast 1hr.
2. In a non-stick pan. add oil and saute fennel, cloves, garlic, onion, green chillies, red chillies and onion by adding turmeric and a pinch of salt.
3. Take a blender and add the sauteed ingredients and grind it together along with the cooked apricots using vinegar into a smooth paste. Add water if necessary.
4. Now, heat the same pan, add oil and temper cumin seeds and saute the marinated tofu well adding the garam masala..
5. Add the ground paste and let it cook for a few more min.
6. Check for seasoning. It has to be sweet, sour and spicy all at the same time in a perfect balance.

Serve it with Pulav or Rotis.

Tres Leches without eggs:

2009-07-08T13:34:00.000-07:00

I always wanted to make this dessert but I wanted to make it without using eggs. All the recipes I saw were asking me to use atleast 6 eggs or to use a 'Yellow cake mix'! Ididn't want to do both. Then suddenly, I just thought why don't I try making this with bread slices and a few more twists and voilà! I had it! My guests just loved it. I think, we just have to think 'Out of the box' for ideas. Its true with life too! 'Tres Leches' is a traditional Mexican dessert. It literally means 3 milks. This dessert is made with 3 kinds of milk. I know, you guys may be wondering what is with me and Mexican desserts? First, the Flan and now this! I just love their culture and them, as people! They are such hard working people but sadly so under appreciated. Culinary industry and the Agricultural industry will be a big Zero without these hard working everyday heroes. So this simple, easy and super fast recipe is dedicated to all the Amigas and Amigos, 'Provecho'! Its like 'Bon appetit' in Spanish.

1 loaf of regular soft bread (approx.20slices)-(Wheat or white)
1 Can Condensed milk
1 Can Evaporated milk
1 medium carton cream (if not take the same measure as the can)
1 canister Whipped cream or 1 container of 'Cool whip'
1 Tbslp-Vanilla Essence
1 tsp-Mixed fruit essence (optional)
2 cups-Sweetened coconut flakes
2 cups-Strawberries, sliced thin for decorating

1. Cut the edges of the bread, keep them aside. Remember, don't discard the edges, see 'Note' for instructions!
2. Toast the shredded coconut in the microwave for a min. or so but keep an eye to avoid burning it. Keep it for 30 sec. each to get it lightly brown and toasted or you can do it on stove top too!
3. Take a long pan, like a lasagna pan, arrange the bread slices in 2 rows and one on top of the other. Make gaping holes using a knife or a fork.
4. Take a big bowl combine the condensed milk, evaporated milk and the cream. Mix well.
5. Add both the essences and mix well until everything is mixed well and pour on top of the bread.
6. Freeze the whole thing in the freezer for 15-20 min.
7. Take it out and spread the cool whip using a spatula.
8. Arrange the strawberries in your desired patter. Top the whole thing with the toasted coconut flakes.
9. Freeze it again for an hour or so. Cut into squares and serve!

Note: Don't discard the sides. Remember, you can toast them, pulse and make it into bread crumbs or just pulse them and make delicious and savory 'Bread Uppuma' (look for the recipe in my blog list on your right). The sweetened coconut flakes is available in the 'Baking aisle'. You can use white or wheat bread. But make sure you use soft ones, not the super healthy grainy ones! I like to use 'Wonder bread'. If you are using a canister for whipped cream, spray it on top of the bread and spread it evenly with a spatula. I am asking you to freeze the soaked bread for a little while because if it is warm or room temperature the cool whip or the whipped cream tends to melt. This is a step to avoid that. The end product tastes and holds up better if it is chilled before serving.

Pasta with Sundried tomato Pesto

2009-07-07T18:49:00.000-07:00

I had this recipe in mind for a long time. Then, today a bunch of us had a picnic and I thought of making this recipe. This is a slight twist to the normal
Pesto recipe. I am not a great fan of Pine nuts which is traditionally used in making pesto. Moreover, its very expensive too and even though I like
cheese, I feel it over powers the taste of Pesto. This recipe was inspired by the Basil pesto which we used to get in Trader's Joe along time ago. I don't think they carry it anymore. They used walnuts and they don't add cheese to it. I used to love it. I will post the green pesto recipe some other day. Anyway, My friends like this recipe, hope you guys will like it too!

Pesto:

1 cup of Sundried tomatoes
1 med. Red bell pepper
6 cloves of Garlic
5 Basil leaves
1/4 cup Walnuts
1 tsp-Crushed red pepper flakes
1/2 tsp- Black pepper powder
1/2 tsp-Brown sugar
Oil or warm water to blend
1/2 tsp-Italian seasoning or Oregano
Salt to taste

1. Take a small saute pan add garlic and red bell pepper and fry until it is cooked adding a pinch of salt or you can pam spray and roast them in the

oven too.
2. In a blender add all the ingredients and grind it into a smooth paste adding warm water or oil. Check for seaosning and keep it aside.

Note: I used half oil and half warm water. If you have made more, you can freeze it and use it for later.

Pasta:

1. 2 cups- Uncooked pasta
2. 5 cups-Water to boil
3. Salt to taste
4. 1/4 tsp oil
1 tsp-Garlic minced
2-3 Fresh basil
3-Tblsp-Sundried tomato Pesto(Add more if you want)

1. Boil the water seaoning it with salt and oil. Once it comes to a boil add the pasta, stir well and reduce to med. heat until the pasta cooks.
2. Once cooked drain it and keep it aside. Reserve the drained water.
3. Take a saute pan add a little bit of oil and saute garlic and add fresh basil leaves.
4. Now, add the ground pesto and saute it for a few min.
5. Add the cooked pasta to it. Mix well check for seasoning. Adjust it if need be. Dilute it with the reserved water if you find it too thick.
6. Once everything incorporates, take it out of the heat and serve hot.

Your Sundried tomato pasta is ready.

Chinese Fried rice

2009-07-06T18:06:00.000-07:00

Traditionally, Fried rice is made with a day old rice. Each vegetable has to be cut in a certain way. I will post a detailed fried rice recipe with all those specifications later. I am doing this in a hurry because my dinner guests from the Asian dinner night want all these recipes ASAP. So here it comes.

2 cup cooked short grain rice (Soak(30 min) and cook with 1:1 ratio of rice to water)
1 cup slantingly cut string beans.
1 cup carrots-slantingly cut and then Julienned
1 red bell pepper, cut into thin slices (Julienned)
1 pk-Extra firm tofu, (Pam sprayed and toasted in the oven)
2 tsp-Regular soy sauce or Low-sodium say sauce
1 bunch scallions, Slantingly cut
1 Tblsp Garlic, minced
1/4 tsp Ginger, minced
3 Tblsps-Mushroom flavored Soy sauce or any thick soy sauce
1 tsp-Toasted Sesame seeds
1 Tblsp Hot chilli sauce
1 can-Baby corn (washed and drained)
1 tsp-White pepper powder
3 Tblsp Oil

1. Cook the soaked rice with little bit of oil (its best done in a rice cooker), spread and let it cool thoroughly.
2. Take a non-stick saute pan, heat oil add garlic and ginger. Then, add the chopped bell pepper, carrots, baby corn and cut string beans.
3. Season it with the regular soy sauce so that the vegetables cook faster. Cook them crisp.
4. Add the pepper powder, chilli sauce and the dark soy sauce. Mix them well
5. Add the cooled rice and mix it well by reducing the heat. Check for seasoning and adjust if need be.
6. Now add the chopped scallions, the cooked tofu and toasted sesame seeds. Mix gently and serve hot.

Goes well with Gobi Manchurian, Garlicky spicy string beans, chilli paneer etc. Endless possibilities!

Note: The tofu can be cooked in a toasted oven, if not you can cook of the stove too. Marinate the tofu with little bit of soy sauce and keep it aside for 30 min and fry it with little bit of oil and mix it at last gently so that it doesn't fall apart, hence the need for extra firm or firm tofu.

Garlicky Spicy String beans

2009-07-06T16:58:00.001-07:00

This dish is very common in Chinese restaurants here in the US. I've added some more ingredients to make it tastier.

1 lb String beans-Just discard the top part and retain the bottom part (its edible!!)
3 Tblsp-Garlic, Minced
1/4 tsp-Ginger, Minced
1 Tblsp-Red chilli flakes
5 Tblsp-Soy sauce
3 Tblsp-Rice wine or Mirin (don't worry, the alcohol evaporates when you cook, so please don't flip! Its just a cooking wine, Remember flavor, guys!)
1 Tbslp-Toasted Sesame seeds for garnish
2 Tblsp-Oil

1. Take a non-stick pan, heat oil. Add garlic and ginger and saute for a sec.
2. Now add the beans and mix well. Add soy sauce instead of Salt and saute well.
3. When it has started to cook add Mirin and cook well.
4. When is it is almost done add the chilli flakes and mix well.
5. Check for seasoning, adjust if it needs anything.
6. Garnish it with toasted sesame seeds and serve hot with Fried rice.

Note: Rice wine or Mirin is a sweet cooking wine. It gives a very nice flavor. The alcohol content is very low in this and believe me it evaporates once you cook it. This dish is a stir-fry style so please don't over cook the beans. It shouldn't be raw but still cooked and crispy.

Gobi Manchurian

2009-07-06T14:36:00.001-07:00

This is one of the favorite Indo-Chinese dish. This is my version. I don't use salt instead, I use Soy sauce. If you don't have sweet chilli sauce you can use honey. If you are using honey, add it at last. It gives a shine and nice flavor to the dish. Manchurian is supposed to be sour, sweet, spicy and crispy! Heavenly combination, don't you think? You can also make this dish with Paneer, Extra firm tofu and Mushrooms too.

Gobi Manchurian (Cauliflower Manchurian)

1. 1 med. cauliflower
2. 1 med. red onion or shallots(6-7) Finely Chopped
3. 10 cloves of garlic, Finely chopped or 3 Tblsp minced garlic
4. 1 Tblsp Grated ginger or Finely chopped
5. 12-15 Thai or any spicy green chillies (finely chopped)
6. 1 cup Cilantro chopped+1/4 for garnishing
7. 1 cup Scallions (Spring Onions) chopped+1/4 for garnishing
8. 3 Tblsp Sweet chilli sauce or honey
9. 5 tsp Regular soy sauce+ 2 Tblsp for mixing the batter to fry
10. 3 Tblsp Mushroom flavored dark soy sauce
11. 1 tbsp corn starch mixed with water for making the sauce
12. 1/2 tsp Red chilli flakes
13. 1 tsp Black Pepper powder
14. 1/2 cup Rice flour
15. 1/2 cup corn starch
16. 1/2 tsp crushed pepper
17. 1 tsp red chilli paste
18. Oil for deep frying
19. 2 Tbls oil

1. Cut cauliflower in to medium sized florets. Wash and drain on a kitchen or paper towel.
2. In a bowl mix rice flour, corn starch, black pepper powder, red chilli flakes, soy sauce along with little water to make it a medium thick paste.
3. Heat oil in a small pan. Dip the cauliflower florets into this paste and deep fry them until golden brown and set them aside in a paper lined colander.
4. Take a non-stick saute pan and heat oil. Add the chopped garlic and green chillies. Saute for a few sec. Then add the chopped shallots and the ginger and fry till translucent adding little bit of Soy sauce instead of salt.
5. Now add the chopped cilantro and scallions to saute.
6. Add the remaining soy sauce, mushroom flavored thick soy sauce, chilli paste and sweet chilli sauce.
7. Let it cook for a few seconds.
8. Then add the corn starch paste. Mix it well and let it cook until the sauce thickens. Check for seasoning and adjust according to your taste.
9. Add the fried cauliflower florets, mix well and garnish with chopped cilantro and scallions.
10. Serve hot with fried rice or noodles.

Note: If you have the batter left over, you can use that for thickening the sauce. Flavoring the batter with some seasoning is very important. These are some tips to make this dish an all time favorite for you and your family! Happy cooking!.

Sweet and Sour Bitter melon

2009-07-03T19:55:00.000-07:00

This dish is with the great and awesome vegetable 'The Pavakkai' or 'Karela' or 'Bitter gourd or melon'. Here, in the US its called 'Bitter melon' and its
not as bitter as the Indian variety. It has smoother outside texture. Its longer and less paler in color and it has more water content than the Indian bitter
gourd. I have seen this vegetable a lot in Chinese stores and I used to always wonder at how they prepare it. Well, finally a wonderful Chinese restaurant right next door to our house had it in their menu. Of course, my husband just pounced on it when he saw it on the menu! I have never seen him so exited seeing a restaurant menu! Usually, I am the one who is always up for eating out he prefers to eat in. Even before he tasted it, he was in love with it! So, when we had the Asian themed party, I wanted to surprise him by making it. Most people either love this vegetable or just hate it. My husband can eat it even without any seasoning. I have never seen anybody love 'Bitter melon' so much. Anyway, I made this according to my taste. You are always welcome to add and subtract your choice of ingredients.

The way I make Chinese dishes, I don't add salt. Instead, I use soy sauce. That has enough sodium. So like seasoning with salt, I add soy sauce after every ingredient is added. While cutting bitter melon, you can use the seeds which are tender and discard the hard ones. This recipe is for those who love bitter melon!

Sweet and Sour Bitter melon

3 bitter melon- Cut into semi circles
1 Tblsp-Garlic, minced
1/4 tsp-Ginger paste
1 Red onion-Thinly sliced
1/2 tsp-Red chili pepper flakes
2 Tblsp-Sesame or Peanut oil
3-4 Tblsp-Soy sauce
2 tsp-Sweet Chili sauce
1 tsp-Toasted Sesame seeds
1 cup-Chopped Scallions(Spring onions)

1. Heat a non-stick pan, add oil. Add garlic and fry for a sec and then add ginger paste, chilli flakes and onions.
2. Sprinkle some soy sauce and saute it until it starts to cook. Now, add the sliced bitter melon, sprinkle say sauce liberally and saute it well.
3. Add the sweet chilli sauce and cook it until the bitter melon becomes soft.
4. Add chopped scallions and cook it for a min or so.
5. Garnish it with toasted sesame seeds and serve hot with Fried rice or plain rice.

Kimchi style salad

2009-07-01T23:32:00.000-07:00

This dish is considered as the National dish of Korea. It can be described as 'Pickled cabbage or Fermented cabbage'. There are several versions available and you can make it however and which ever way you want. They say that every Korean has a different way of making this dish. Here, I am going to give you my version of it. If you can't get Napa or Chinese Cabbage, you can do this recipe with regular cabbage too but make sure you slice it as thin as possible.

1 Napa Cabbage or Chinese cabbage
2 Carrots
1 bundle-Scallions
1 bundle-Cilantro
1 Tblsp-Crushed red pepper
Salt to taste
1 Tblsp-Garlic
2 Cucumbers- Thinly sliced
1/2 Cup- Sweet Chilli sauce
2 Tblsp-Chilli paste
1/4 cup- Toasted Sesame seeds
1/4 cup-Sesame oil
Lemon rind of one lemon
Juice of one lemon

1. Wash the veggies well and pat them dry.
2. Cut the cabbage in half and slice them as thin as possible. Discard the hard end of it.
3. Peel the skin of the carrots and slice them thin.
4. Test the skin of the cucumber by tasting it to see if its bitter, if not, keep it on and julienne (Cut into thin strips) them and keep it aside.
5. Take a very large salad bowl combine all the cut veggies along with chopped cilantro, scallions, lemon rind, lemon juice and garlic together and season them with little bit of salt and keep it aside.
6. Meanwhile, in a bowl combine, oil, chilli sauce, sweet chilli sauce, crushed red pepper and sesame seeds. Mix well and pour it over the salad.
7. Mix and combine everything thoroughly.

Note: I peeled the carrot till the end instead of slicing them and julienned (cut into thin long strips) the cucumbers. I wanted to differentiate the veggies in the salad, so I adapted this method. I like to add toasted Sesame oil to this. It gives a better flavor. It tastes very good after an hour or so. It is a wilting salad. The volume reduces considerably depending upon the time it soaks.

Corn Soup

2009-07-01T19:10:00.000-07:00

Yesterday, we had a Asian themed dinner party at home. I'll be adding those recipes as and when I can. I'll give you a list of ingredients to have to make good Chinese food. If you are a fan of Indo-Chinese, having these ingredients can help you make them faster. In the produce section, you have to have Garlic, Ginger, Green chillies, Cilantro, Scallions or Spring onions, Red or Yellow Onions, Carrots, Bell peppers, Celery, Extra firm or Firm Tofu etc. In the canned section, its nice to have Canned baby corn, canned bamboo shoots and canned mushrooms, etc.. I didn't use them yesterday because I wasn't sure whether my guests would like it or not but we love it. Its all mix and match guys. There is no hard and fast rule when it comes to veggies. Whatever I am suggesting is in my point of view a good combination. Improvise, that is a key word! The Oil, Sauces, Starches and Spices you might need are Soy sauce-I use low sodium one for the major part. I also have a mushroom flavored dark Soy sauce, which is closer to the version we get in India, then Chilli paste, Sweet chilli sauce, Crushed red pepper flakes, Black or white pepper powder, Corn starch, Rice flour, Ketchup, Toasted Sesame oil, Peanut oil, White sesame seeds, Rice wine(Mirin) for cooking etc. I'll start off with the recipe for 'Corn soup'. I used 'Organic veggie broth' because surprisingly, it was available (not a common site in an Asian store but Organic seems to be catching up. I love Organic stuff, if only it wasn't that pricey!) and I am sure it won't be loaded with preservatives and other additives.

Corn Soup

1 pkt-Organic Veggie broth or water
1 pkt Tofu (soft, medium firm doesn't matter coz' its a soup!), cut into small cubes
1 Onion-cut into big pieces
1 pkt Frozen or 2 cups of corn
3-Green chillies
1/2 tsp Pepper powder
Salt to taste
1/4 cup Soy sauce
1 tsp- Crushed garlic
1/4 tsp-Grated ginger
1 cup-Finely chopped Carrots
1 cup-Finely chopped Celery
1 cup Scallions, finely chopped
1 cup Cilantro, finely chopped
Water for diluting
1+1 tsp Oil
2 tsp-Corn starch, heaped mixed in cold water

1. Take a saute pan and add oil. Then add garlic, fry it for a few sec, add ginger and green chillies then add onions.
2. Season it with salt and once it starts to wilt add corn. Fry it until cooked well.
3. Take it out of the heat, cool it down a bit and blend everything together into smooth paste using water. Keep it aside.
4. Now, take a stock pot, add a little bit of oil, saute the chopped celery and carrots until soft seasoning it with salt and pepper.
5. Add chopped cilantro and scallions. Fry until everything incorporates well.
6. Add the broth and bring it to a boil. Now, add the blended liquid and let it simmer for some more time.
7. Add the cut tofu and soy sauce.
8. Now add the corn starch paste slowly and keep stirring it until the soup starts to thicken a bit.
9. Check for seasoning. Add more if needed. Cook until the soup looks thickened or until the corn starch is cooked.
10. Serve hot.

Note: You can taste the soup to see if the corn starch is cooked. If you can taste the powdery taste in your mouth, it means that the corn starch needs to cook a little bit more. Once cooked, the soup will have shinier coat to it. The bubbles will appear be of a slower pace. Those are the signs to know that the starch has been cooked. Ofcourse, tasting is always the best bet! Mix and match the veggies. have hot sauce handy because some prefer it to be hot so they can add some to their taste. Hope you enjoy the soup!

Godhumbha dosai with Molagai vizhudhu

2009-07-01T16:27:00.000-07:00

Godhumbha or Wheat which we all know very well about is so versatile. Its loved and been a staple food for people around the world in different forms for ages now. So I am not here to give you details about it. In India, it is made into chappathis, rotis, kali, koozhu (porridge), sweets and dosas too! Here is a recipe for making tasty Godhumbha dosa. It falls under the 'Readymade dosa or Instant dosa' category. Its quick and ready to make instantly as soon as you mix and does not need fermenting.

Godhumbha or Wheat dosai

2 Cups-Wheat flour
1&1/2 cups-Rice flour
Salt to taste
1 Tblsps-Cumin seeds
1/2 tsp-Hing
1 Tblsp- Yogurt
1 tsp- Mustard Seeds
3-Curry leaves
2-Red chilli, broken
Water for mixing

1. Take a big bowl and mix all the ingredients except Oil, mustard seeds and curry leaves.
2. Take a small tempering pan, add oil and add mustard seeds to splutter, then add curry leaves and red chillies to it.
3. Add this tempered oil to the batter mixture. Mix well with all the ingredients into the batter, Check for seasonings and leave it for 10-15 min.
4. Once ready, take a tava and heat it once warm, mix the batter well and pour it similar to rava dosa and add oil.
5. Maintain the tava in Med.
6. Turn the dosa carefully with a thin dosa ladle once that side is brown and close to crisp. Once that side is done, serve it.
7. Can be had with 'Molagapodi', 'Molgavizhudhu' and Tomato onion chutney.

Molagai vizhudhu or Green chilli spiced paste

This dish cannot be called as a chutney because this one is thicker than a usual chutney, so in order to make all of you understand, I am calling it a 'Spiced paste'. It is called 'Vizhudhu' in 'Talayalam', :D :D and 'Chammandhi' in Malayalam. My mom is an expert in making this. All my friends just love this. Its made with equal parts of medium heat chilli and cilantro. It also has curry leaves, tamarind, jaggery and salt of course! Its a super 'Splattering dish'! I really mean it! Buy a splatter proof lid if you are not a great fan of cleaning up after. BTW, buy some surgical gloves too! You have to grind together fresh green chilli, cilatnro along with other ingredients. So if you have sensitive skin like me, put on some surgical gloves before starting to make this dish. I use them for making 'Puli Ingi' too!

4 Cups-Long or less spicy green chillies
2 big bunches-Cilantro
2 Cups-Curry leaves
3 tsps salt or Salt to taste
1/4 Cup-Powdered jaggery
3 Tblsps-Tamarind paste
1/2 tsps-Turmeric
1 tsp-Fenugreek seeds
1/2 tsp-Hing
1 Cup-Oil
1 Tblsp-Mustard Seeds

1. Wash and drain green chillies, cilantro and curry leaves. Pat them dry.
2. With very little water grind together the chillies, cilantro and curry leaves and make it into smooth paste.
3. Take a non-stick pan, add oil. Once hot add mustard seeds and let it splutter.
4. Add turmeric and the rest of the ground paste along with tamarind paste.
5. Now, add salt and jaggery and let it boil and cook well until the oil starts to ooze out and the mixture starts to become a ball.
6. Take the pan out of the heat and keep it aside.
7. Dry roast fenugreek seeds and hing (if using the block hing or even powder, roast it too) and powder them together.
8. Add it to the prepared mixture and mix it well.

Molaga Vizhudhu is ready to be relished along with Sesame oil similar to having 'Molgapodi'!

Idli with Peanut Chutney

2009-07-01T12:47:00.000-07:00

Idli

1. 4 Cups-Par-boiled rice
2. 1 Cup-Whole Urud dal
3. 1 Tblsp-Fenugreek seeds (Methi)
4. 3/4 of a Cup-Aval (Poha,Soaked)

Method:

1. Rinse and soak the above ingredients in water separately for about 3-4 hours.
2. Then grind them in a wet grinder or a blender (with adding water in steps).
First add the Poha. Run the grinder for a min.then add the urud dal and next the rice to a pancake batter consistency.
3. Add salt when the batter is almost close to be ground smooth. Mix it well and keep it aside for fermenting.(8-12 hours).
4. Take idli plates and place a drop of oil or you can oil spray each idli mould.
5. Steam it according to your Idli pot's instructions.
6. If steaming in a pressure cooker keep it sim and don't use the weight.

Note: In the US you need to use Methi seeds and the soaked poha to get the idlis soft. Also don't waste the water you use to rinse the grinder or blender. You can add it to the batter. Another tip to softer idlis is that the batter should not be super thick. You can make out by checking to see that if you can mix it easily that means its the right consistency. If it take effort to mix then you have room to add little bit liquid. MAKE SURE YOU ADD THE LIQUID AND THEN FERMENT. You also need to keep the batter to be fermented in the oven. If you have an oven light, keep it on and keep the ground batter inside. If not, heat the oven to around 200*F put it off and then keep the batter. Another tip is if you grind the mixture to a coarse mixture you will get softer idlis and don't mix the fermented batter too much. Same batter can be used for dosa too. You can dilute the batter a little bit more using water for making dosas.

Peanut Chutney:

2 Cups-Raw peanuts
3-4 cloves-Garlic
4-5 Curry leaves+2
5-Red chillies+1
1/4 tsp-Tamarind paste or quarter(25 cents) size Tamarind
1/2 tsp-Jaggery or Brown sugar
Salt to taste
1/4 tsp-Hing
1/2 tsp-Oil
Water to blend
1/2 tsp-Mustard seeds for tempering

1. Take a small saute pan, add oil, then the garlic and fry for a couple of sec. and add the raw peanuts.
2. Fry them well in a medium flame until its evenly roasted and have browned.
3. Add Curry leaves and red chillies until crisped up.
4. Blend it all together with water to make a smooth paste adding hing, tamarind paste, jaggery and salt.
5. Taste it and add seasonings if necessary.
6. Transfer it to a serving bowl.
7. Take a small fry pan, add oil, mustard seeds and once it splutters, add the +2 curry leaves and the +1 red chilli and garnish it.

Goes very well with Idlis, dosas, uttappams too. It can also be had along with rice like a 'Thogayal'.

Note: I like to use peanuts with the skin on and temper this chutney using Sesame oil because it gives a very nice flavor when had with Idlis and also as a thogayal. We have stopped making Coconut chutney now since we all love this chutney so much. Its my husband's and my brother's favorite chutney since both of them love peanuts. I was an ardent coconut fan but I have converted too, thanks to my husband for that! Try it, I am sure you all will love it too!

Cauliflower subji with colored Bell Peppers

2009-06-28T00:51:00.000-07:00

This subji is made without Onion or Garlic. I love Garlic and Onions but sometimes you want to make dishes without them otherwise after sometime you will get bored with the same set of flavors. So I wanted to experiment with a combination without them and it was a huge hit! My guests couldn't believe that good tasting subjis can be made without those two main ingredients too. It should be no wonder because our 'Gujju bhens' are dishes out such tasty sathvik dishes and have been for ages! Test it and see it for yourself. You will be surprised. Subjis can get a wonderful aroma if you cook with Bell peppers or Capsicum as we call it back home in India. I love bell peppers, especially the colored ones. They are different in flavors too.

Cauliflower subji with colored Bell Peppers

1 Cauliflower, Cut into big chops
1 Green Bell Pepper, sliced thin into 2" strips
2 Red Bell pepper, sliced thin into 2" strips
2 Carrots, cut into small cubes
1 cup Sweet peas or Frozen peas
2 cups-Chopped Cilantro
Juice of 1 fresh Lemon
1 tsp- Lemon Peel (optional)
1/2 tsp Ginger paste
5 Green chillies, finely chopped
1/2 tsp Everest Garam Masala
1/2 tsp Everest Subji Masala
1 tsp Crushed Kasturi Methi
1/4 tsp Turmeric
Salt to taste
1 Tblsp Cumin seeds
2 Bay leaves
2 Tblsp Oil

1. Take a big non-stick pan, add oil, Cumin seeds, Bay leaves, once it starts to splutter add Green chillies, turmeric and bell peppers.
2. Add a pinch of salt and ginger paste. Saute it well. Then add the garam masala, subji masala and cilantro.
3. After frying it for a sec. add the carrots, then the cut cauliflower and a pinch of salt.
4. Saute it well, decrease the flame and cook it covered until the cauliflower starts to become soft. Add crushed Kasthuri methi.
5. Once it starts to become soft, start cooking it uncovered. Don't mix too much. Be careful to maintain the size of the chops.
6. Taste for seasoning. Adjust if necessary. Put off the heat and then squeeze lemon juice and add the lemon peel.
7. Mix well and serve with rotis.

Note: I love to add lemon peel to dishes wherever possible. It gives a very good flavor. In case of using a fresh lemon, might as well use all of it we can possibly can in flavoring the food. I used the used part of the lemon to line my cooker, so that it stays white and not discolored. I have the 'Indian Indalium Prestige Pressure cooker'. They are the best. I love Everest brand masalas. If you can't make them on your own, buy Everest Brand. They are really good. The best Tandoori Masala is from 'Rajah brand, Tandoori Masala'. They are banned here because of the color but nothing can beat its flavor. But sometimes you do see them sneaking up on the isles. I grab all of them if I can. It is that good. Try making Paneer jalfrezi with Rajan brand Tandoori Masala or try it as a marinade for Tandoori dishes. They are out of this world. Anyway, this subji was a hit in my household hope it will be in yours too. Do let me know after you have tried making it. Enjoy and have fun!

Garlic Chilli Potato Fry

2009-06-25T12:47:00.000-07:00

I have to talk about different kinds of potatoes and how different techniques of cooking gives you specific taste. Yes, it does make a difference how and with what kind of potatoes you make a dish too! The Idaho potato, is ideal for just baked potatoes. For Indian style cooking, it tastes really starchy and grainy. The red and white potatoes tastes the best with our way of cooking. Among the two, I tend to lean towards the Red potatoes. I keep the skin on for cooking with both white and red potatoes. They are delicious and they have vital nutrients. Just wash it well and they are good to go! Now coming back to cooking it with different techniques. Try the recipes I am going to post about the different ways of making potatoes and you will be able to realize what I am talking about it. You have to taste it to feel the difference. This recipe is made by cooking the potatoes in water until just barely cooked. It can't be eaten just like that but good for making a crispy fry in a toaster or if don't have a toaster, in a full sized oven. On the stove top, event though it looks crispy, it might be slightly softer inside compared to baking it in the oven. Its subtle though!

Garlic Chilli Potato Fry

10-Red potatoes, Each cut into 8 pieces, if its small, each cut into 4 pieces
Water to boil
1/2 tsp-Turmeric
2 Tblsp-Finely chopped Garlic
1 Tblsp-Crushed red pepper flakes (like the ones they use as Pizza topping)
A pinch of hing
4-5 Curry leaves
Salt to taste
Oil for tempering
Cooking spray

1. Preheat the oven to 400*F (204*C)
2. Take a big pot of cold water, add the cut potatoes, turmeric, salt and start to boil it.
3. Boil for 10 min and insert a knife into a potato to test, it should just slide of without sticking to the knife.
4. Now, drain the potatoes well and rest it. Taste the potatoes to see how much more salt it needs.
5. Meanwhile, take a non-stick pan, keep on medium low, add oil, then the crushed garlic. After a sec. add the crushed red pepper flakes, hing and the remaining salt.
6. Add the drained and half cooked potatoes and mix well and transfer into a baking sheet or a baking container.
7. Spray it well and let it bake until crisp. Keep the oven light on so that you can see it crisp.
8. Once done, transfer into a serving bowl and keep it uncovered. If you still want to cover it, cover it with a paper towel.

Serve hot with any kind of Morekuzhambhu or Vengaya (onion) Sambhar and rice.

Note: Bake the potatoes in a wide baking dish that way you can ensure that it cooks evenly. I am telling you specifically not to cover any kind of roasted dish because its still hot inside it will have vapors and once closed the vapors falls on the potatoes and it will become soft. Then no point baking it in the oven, right?. This dish has to be done only with crushed red peppers, if you try with the normal chilli powder, the taste and texture totally changes. Its not going to be bad, but this will look and taste different. So give it a try!

Semia Uppuma

2009-06-25T11:51:00.000-07:00

2 cups- Roasted Semia (Vermicelli)
2&1/2 cups-Water
1-Red onion, sliced thin
3-Green chillies, finely chopped
2-Red chillis, broken
1/4 cup-Chopped Cilantro
1 Tblsp-Channa dal
1 tsp-Mustard seeds(Rai)
1/4 tsp-Cumin seeds(Jeera)
4-5 Curry leaves
A pinch of hing(Asafoetida)
A pinch of Turmeric(Haldi)
2 Tblsp-Oil
1/4 tsp-Ghee, for garnish at the end
A pinch of sugar

1. Take a non-stick pan, add oil, add Channa dal. Once it starts to brown, add mustard seeds. Let it splutter.
2. Add the curry leaves, cumin, green chillies, red chillies, hing, haldi and the onions.
3. Add a pinch of salt and add the chopped cilantro. Saute. Let it saute until translucent.
4. Saute the semia for a second and add the water and add some more salt, check the water to see if the salt is right. If not, add a little bit more.
5. Cook until the semia is cooked well and soft and well incorporated. Cook it covered.
6. After, 5-7min. the semia will be cooked. If you see excess water, cook it uncovered it until all the water is evaporated.
7. Now, add the pinch of sugar and ghee. Mix well and serve.

Doesn't need Chutney to go with it.

Note: If you don't have roasted semia, dry roast in the microwave, in a microwave safe bowl 1 min. at a time, until roasted. If you are roasting on the stove top, maintain the heat at medium and roast it well. Be very careful since, once heated it gets roasted pretty fast. You can add veggies too if you want. I love this uppuma just like that. Feel free to improvise though. Regarding adding water, if you feel it seems to be excess, there is a quick fix Transfer the whole thing to a microwave safe bowl, heat it on high for a couple of min. you will see the excess water has disappeared. On the stove top, it takes a few more min.

Eggplant upperi with curry powder

2009-06-25T00:12:00.000-07:00

This dish can be done without adding onions too. I made it with onions because I had made 'Mambhazham morekootan' (Mango morekuzhambhu) and potato fry or Eggplant made with onion is a good combination. That is the reason I put onions. One more must in your kitchen pantry is to have 'Amchur(Dry mango)powder', if not atleast 'Tamarind powder', you get it in all the Indian stores. They are very good to add in dishes made with Eggplant(Also known as Aubergine or Brinjal or Kathirikkai or Baingan etc.), Okra (Ladies finger or Bhindi or Vendakkai etc.)

Eggplant with curry powder

8-10 medium Eggplants, 2 in case of Italian eggplant, 5 in case of Japanese Eggplant (Sliced thin & put in water)
1-big red onion (Sliced thin)
2 Tblsp- Curry Powder
1-Red chilli, broken
1/4 tsp- hing
3 Curry leaves
1/2 tsp-Mustard seeds
1/2 tsp Amchur or Tamarind powder
1/4 tsp Turmeric
A pinch of Jaggery(Gud)
Salt to taste
3-4 Tblsp Oil

1. Take a non-stick pan, add oil, once warm add mustard seeds and let it splutter, then add the curry leaves and the broken red chillies.
2. Reduce the heat, add the turmeric, hing, amchur or tamarind powder. Immediately add the sliced onions and increase the heat.
3. Add a pinch of salt and once the onions begin to become translucent, drain the eggplant well and add it to the onions and little bit of salt and jaggery.
4. Mix well. Cook them stirring them just occasionally in order to retain the shape of the eggplant and cook them covered in a low medium heat.
5. Check for seasoning and once the mixture looks almost cooked, start cooking it uncovered at medium.
6. Once everything is done add the curry powder. Mix it for a second and switch off the stove.

Can be had just like that with rotis or chappathis. Can be had along with any type of Sambar, rasam or morekuzhambhu.

Note: Eggplant is sliced and put in water to retain color, otherwise they become dark, similar to potatoes. I have given you instructions to adjust the heat while cooking because its very easy to burn eggplant, especially Amchur powder or tamarind powder. So please be careful. Cook with care. Even a seemingly simple dish needs care to cook.

Curry Powder

2009-06-24T23:41:00.000-07:00

Curry powder is a must if you plan to make South Indian food. It is so versatile. It can be added to a lot of different vegetables to make it aromatic and tasty. Similar to 'Molagapodi' or 'Gun powder' as they call it in Northern part of India, you have to dry roast each ingredient separately and powder them with care and to a COARSE powder. I can't insist enough on the coarse part. Traditionally, they don't add salt to it like they do for 'Molagapodi'. I just add some to act as a preservative. So please don't add salt according to the level of the masala ingredients because you have to add salt while cooking the veggies so if you add too much salt to the Curry powder the end product may taste too salty. If in some household they are taking some kind of 'Vratham' like Santhoshimata or so they may not want to add salt. Its the same with adding rice too. For eg., In our household, my Mother-in-law would observe some 'Vrathams' like 'Ekadeshi' etc. in which case they would not eat rice. She would eat just the vegetables with chappathi etc. so that is the reason I don't add but if you don't have any restrictions, you can add it. It adds a totally different flavor.

Curry Powder

2 cup Channa Dal
2 cup Urud Dal
1 cup Curry leaves
1 full hand grab of it (Yes, it is that approximate)
3 cups Coriander
1 tsp Cumin seeds
1 Tblsp black peppercorns
1 teaspoon fenugreek or methi seeds
1 dime size block hing or 1 Tblsp hing powder
1 drop of Oil
1 tsp of salt to act as a preservative(Optional)
1/2 cup raw rice or uncooked rice (Optional)

1. Take a pan, add one drop oil to fry the block hing and keep it aside.
2. Dry roast each ingredient separately and keep them separate.
3. Just add the hing powder too and roast them for a few min. but make sure you don't burn it.
4. First, grind the roasted fenugreek and hing in a small blender or coffee grinder into a smooth powder.
5. Add Cumin seeds to it and powder it well too and keep it aside.
6. Then take a big dry grinder and add the coriander and chillies and powder them coarsely and keep it aside.
7. Now, add the different dals, curry leaves, black pepper, if you adding rice etc and powder them coarsely and keep it aside.
8. Take a big bowl, mix everything together with a tsp of salt.
9. Cool it uncovered. Make sure its all cooled down well before transferring into an air tight container.
9. Store it in a cool dry place.

Can be used as a garnish for various types of vegetables. I'll be posting a lot of recipes which uses this curry powder.

Note: About coffee grinders, have atleast a couple of them, One exclusively for coffee and one for spices. I have 3, 1 for coffee, 1 for sweet spices and 1 for hot spices or things with Garam Masala. Don't think I sound like 'Martha Stewart' but I am just letting you know how handy it is to have a couple of them! BTW, this was exactly her advice in a show and I am just following it ;D!:D!

Broccoli Molagootal

2009-06-23T23:32:00.000-07:00

Broccoli is another under appreciated vegetable. It is always in the lime light saying that it is good for you, its healthy but how many of us make it a regular in our diets. Let me tell you, not many! I am planning to bring a lot of recipes with Broccoli. This dish is made similar to 'Keerai'(Greens). When I was doing catering, I used to make this when my regular customers asked for 'Spinach kootu', 'Molagootal' as we call in Kerala. Then, the next day I used to ask them about it, they wouldn't have known the difference. Then, I would declare that it was actually made with broccoli, they would literally be flabbergasted! In their mind, they would have thought that Broccoli since its healthy, it has to taste nasty! Well, no! It is a great vegetable and its time you guys give it a try atleast in this camouflaged dish for a start.

Broccoli Molagootal

2 heads of Broccoli-Cut into big pieces
1 cup-Grated coconut
2 Tblsp-Urud dal
1 tsp-Cumin seeds
3-Red chillies
1 cup-Toor dal (Pressure cooked with turmeric, mashed and kept aside)
1/2 tsp-Mustard seeds
3-Curry leaves
1/2 tsp- Turmeric
Salt to taste
1 tsp+1 tsp Oil (1 for frying Urud dal and another 1 for tempering)
2 cups water

1. Cook the cut broccoli really well in water with a little bit of salt and turmeric. Drain and save the water.
2. Take a small pan, add 1 tsp oil, add Urud dal and fry it until brown and add the red chillies to it and fry until it crisps up.
3. Add the fried urud dal and red chillies to the grated coconut and grind it along with cumin seeds with the cooked water into a smooth paste.
4. Now, add the cooked broccoli to it and pulse it until just pureed. Do not over process it.
5. Take a big non-stick pan, add oil, add mustard seeds. Let it splutter, now add the curry leaves. Reduce the heat and then add the pureed mixture to it.
6. Be careful it might start to splash all over. After a couple of min. add the cooked dal
7. Adjust the consistency. If its too thick add some warm water. Check for seasonings and cook it for 5 more minutes.

Good combination is to have it along with rice and 'Kadugu mangai' or 'Vadu Mangai' pickle as some may called it. It also goes very well with rasam.

Cabbage Avial

2009-06-23T22:10:00.000-07:00

Another type of Avial I am giving you the recipe for right now is 'Kose Avial' or 'Cabbage Avial'. Not many people know about it because its not popular outside Travancore side of Kerala, India. This Avial is simple compared to the other one because it doesn't have that many vegetables. Cabbage and optional Drum stick (Moringa oleifera).

1 Cabbage- Finely chopped
4-5 Drumsticks cut into 2" pieces
2 cups- Grated Coconut
2 Tblsp- Cumin seeds
7-Green chilli
3-Red chilli
3 Tblsp- Coconut Oil
5-Curry leaves
1/4 tsp-Turmeric
Salt to taste
2 cups of water
2 cups-Fat free Yogurt

1. If you are adding Drumsticks add them 1st in the water with salt and turmeric.
2. When it is almost cooked add the cut cabbage add little bit more salt and cook it covered.
3. Grind together the grated coconut, cumin seeds, green and red chillies with the cooked water.
4. Add the ground paste to the cooked cabbage and let it cook for a few more minutes.
5. Add coconut oil and add the curry leaves. Mix it well and cook it for a few more min.
6. Meanwhile, whip the yogurt.
7. Once the cabbage mixture is bubbling add the whipped yogurt and put off the heat.
8. DO NOT MIX. Take it out of the heat. Keep it aside and leave it partially covered.
9. Just before serving, mix it well, check for seasoning. Make any adjustments if needed and serve.

Goes very well with rice and Papadum.

Note: Cook the vegetables in water covered and use less water because if water is excess the dish becomes watery. Optionally you can use sweet peas too. If you think there is too much water then mix rice flour in cold water and add it to the Avial and let it boil and get thick. Grinding the coconut paste with the cooked cabbage water also helps you reduce the amount of liquid in the dish and because the liquid is hot it helps in grinding the coconut well. I recommend you to use fat free yogurt not because I am worried about fat! It because fat free yogurt tastes much more sour than the low fat one! You are using coconut and coconut oil then why worry about fat, right!

Madras Style Filter Coffee

2009-06-23T18:10:00.000-07:00

Well, In India we don't have to worry so much to get a good cup of Coffee. Here, it is such a big hazzle. My in-laws and my parents were more worried about coffee than even their 1st trip to the US. I agree with them in a way. There are hundreds of variations in the seemingly hundreds of coffee shops which totally confuses people and ultimately all you get is, just a watered down version of the normal decoction and that too, by the time you get it after standing in the long line, is a tepid black coffee. On top of that, you add your cold milk and sugar. Its a coffee shop, you think they can have hot milk in the carafe but they don't!! Well, now the end product feels and tastes like 'Kazhani thanni'(Water mixed with kitchen scraps kept for the cows to drink). Yes, I am talking about chains like 'Starbucks'. God, the coffee is so bitter and they are freaking expensive too! The 'Cafe latte' too, it looks too light and forget explaining to them that you need some more coffee and less of milk. They look at you as if you are out of this planet talking an alien language. I don't even want to talk about the 'Chai latte'. What is up with tea and an overdose of 'Cinnamon' guys! Well, that is a totally different topic. Coming back to 'Coffee', I would say that, we, the people from India don't know how to market our products. According to me, the best coffee I have tasted, in this country, outside anywhere is in 'Vietnamese restaurants'. They have a similar blend like ours with chicory in it. Even if get strong, it isn't bitter. Unfortunately, not many Vietnamese restaurants to cater to all of us. So, I am here to give you all the recipe to a good cup of coffee.

Though I say Madras filter coffee, the best coffees I have had in India are also in Bombay, yani 'Amchi Mumbai' and 'Bangaluru'. Though Madras is famous for coffee, the quality of milk in Bombay and Bangalore was far more superior. Nowadays, its much better with so many brands of milk you get in the super market in Madras. I am old school, I like the name 'Madras' than 'Chennai'.

Lot of our friends have asked the proportion of the blend used here at our place. So here it is, for the people staying in the US of A, the traditional Indian way to make good coffee. In order to get the right blend, you need to mix both American Filter coffee and Indian Filter coffee (any brand).

One more tip is using Organic 2% milk and 'Sugar in raw' or 'Brown sugar or unbleached sugar'. Please don't use 1% or never Fat free. Its better you stop drinking coffee with milk. Its watery and doesn't taste right. And yes, Organic does make a difference and so does unbleached sugar.

I am giving you the steps along with explanation of the filter with pictures. The 1st picture with the whole filter set included was taken from Wikipedia article. The rest is all mine. Even if you are using a 'Electric coffee maker' all the techniques and the ratio remain the same.

Madras Style Filter Coffee

The ratio is 5:1
5 Tblsp-American Filter coffee(Medium roast)
1 Tblsp-Indian Filter Coffee

1. The 1st step to make a good coffee, is letting the ground coffee 'Bloom', as we call it in the industry! That is in a way to make the flavors wake up before you start to pour the whole desired amount of water to make 'n' number cups of coffee. In the case of the traditional filter, heat the top or the sieve part of the filter directly on the flame or on top of the range.
2. Depending upon the size of the filter add the ground coffee as per the ratio. If using traditional filter add the American filter coffee first and then the Indian ground coffee.
3. Keep a pot of boiling water. Once it comes to a rolling boil, add a few spoons of hot water all over the coffee powder and close the lid. In the case of the Automatic filter, add little bit water at a time to let the ground coffee bloom.
4. After a few min, start adding water just until the level of the ground coffee. In the case of automatic filter, add a cup of water at a time.
5. Now decoction is ready.
6. Heat the milk until it boils along with sugar. Add the desired among of decoction and pour it from the container to the cup from a desired height so that you see some froth.

Note: Never heat the milk and decoction after mixing. The tastes changes. If you want the decoction to last for a few days add a little bit of sugar to it and store it in the fridge. If you decide, you don't want to go through these steps then buy 'Bru' instant coffee powder and boil the milk and sugar and add the desired amount of coffee powder to make it. The best instant coffee is made with 'Bru' instant coffee. I know it sounds like an ad. but its true!

You can get 'Bru' in most of the Indian grocery shops. If they don't, ask them! They will usually be very happy to get some for you! Just ask!

Raw Mango Pickle

2009-06-22T23:28:00.000-07:00

2-Large Green Mangoes, Finely chopped
1 Cup-Sesame Oil
1/4 tsp-Turmeric
1/2 tsp-Hing
3 tsp-Salt or to taste
1&1/2 tsp-Fenugreek powder, heaped
1 tsp-Mustard powder (optional)
7-8 tsp-Red chilli powder, heaped
1 tsp-Mustard seeds

1. Take a non-stick pan, heat oil, add mustard seeds and let it splutter.
2. Reduce the heat or take the pan off the heat and add turmeric, hing, fenugreek powder, mustard powder, red chilli powder and salt.
3. Mix it all well, then add the cut mangoes and cook until the oil starts to ooze out.
4. Let it cool down. Please don't cover it with a lid. Let it cool uncovered or just put a paper towel on top.
5. Once cool, transfer it to a airtight container and put a plastic spoon inside.
6. Serve along with Yogurt rice or with rotis.

Note: While adding the spices, make sure you don't burn them. That is reason, I am telling you to take it out of the heat or to reduce it. Before you start to make the dish make sure you have all the ingredients in one place to make the dish. Never add a metal spoon to pickles and never ever use a wet spoon in them. By adding the spices in the oil you are just waking up the flavors. It tastes and smells better. I put mustard powder as optional because traditionally they don't use that but I like the flavor of mustard powder so I've started to add them. Enjoy!

Ragi Dosai

2009-06-22T15:06:00.000-07:00

Ragi is known as Finger millet in English. One of the most nutritious and staple food of the poor and so often overlooked. People who follow 'Upavas' or 'Vratham' have food made out of ragi. It is very good for people suffering from diabetes. 'Finger millet' is grown and used all over Asia and Africa. It is especially valuable as it contains the amino acid methionine, which is lacking in the diets of hundreds of millions of the poor who live on starchy staples such as cassava, plantain, polished rice, or maize meal. Ragi can be ground and cooked in various ways to make cakes, puddings or porridge etc...

It is a staple ingredient is 'Kozhu podi'(Satthu maavu) for kids. I remember having 'Kanji'(porridge) made out of this when I was young. I was majorly into sports and people including my coach used to make fun of me saying 'How can an Iyer girl who eats 'Thayir sadam' (Yogurt rice) can have strength to excel in sports'? Well, I am a living example for that! The credit goes to my mom first, next to Ragi or Kezhveraghu or call it whatever name you want. That was the secret ingredient. You can make the 'Ragi' as koozhu, usually given to children by filtering it through a soft cloth, or Kanji (Porridge) again can be made the sweet or the salty way. Then, as a 'Kali' or called as 'Ragi mudde' in Kannada and can be made as a dosa too. The dosa can be made with various permutation and combinations. I am giving you one such version. This recipe is with rice flour. This comes under the ready made category dosa. If you can mix and soak the batter for a few hours the results are even better. Like any other food which is extremely good for health, it lacks in taste so please add spices and ingredients to make it tasty. Keep in mind that the flour is sort of grainy. My husband who has never had Ragi dosa before and who is a great 'Original Dosa' fan loved it. So I hope you all will like it too.

Ragi dosai (Mix all the ingredients as per instructions and soak it for atleast 2-3 hrs for better results)

2 Cups-Ragi flour
1 Cup-Rice flour
1-Red Onion, Finely chopped
3 Green chillies, Finely chopped
1 Cup-Cilantro, Finely chopped
Salt to taste
3-4 Cups warm water
2 Tblsp-Oil
1 tsp-Mustard seeds
5 Curry leaves, chopped
1 Tblsp-Cumin seeds
1/4 tsp-Grated Ginger
1 Tblsp-Sesame seeds(Optional)
1/4 tsp- Hing
1/4 tsp- Red chilli powder
2 Tblsp-Yogurt

1. Take a big bowl and mix all the ingredients except Oil, mustard seeds, hing, green chillies and curry leaves.
2. Take a small tempering pan, add oil and add mustard seeds to splutter, then add curry leaves, hing and green chillies to it.
3. Add this tempered oil to the batter mixture. Mix well with all the ingredients into the batter, Check for seasonings and leave it to soak for 2-3 hrs.
4. Once ready, take a tava and heat it once warm, mix the batter well and pour it similar to rava dosa and add oil.
5. Maintain the tava in Med.
6. Turn the dosa carefully with a thin dosa ladle once that side is brown and close to crisp. Once that side is done, serve it.
7. Can be had with 'Molagapodi'.

Note: You can add grated carrots and other vegetables if you want. If you do, add an additional 1/4 cup of rice flour to the batter and mix it so that it will be easier to make the dosa.

Bread Uppuma

2009-06-22T11:14:00.000-07:00

This used to be our favorite uppuma when we were growing up. My mom is an awesome cook and I have never tasted anybody making this uppuma like the way she does. I have made this and served this dish to a lot of people who were skeptical about ' Bread uppuma' and this recipe has never let me down. I get very upset when people waste the edges or when they hesitate to eat the 1st and the last piece. Why? Its all edible and you have already paid for it. Then why waste it? If you want to know why anybody would want to try making this uppuma, here are some points for why not? One, it is different. Second, you can use up the loaf before it goes stale or it is in the process of going stale. Do not waste any part of the bread. Third, it is a very innovative way to make an interesting twist to the most under appreciated dishes of all 'Uppuma'. Each and everybody in a household will not give a 'Wow' reaction if you say 'Uppuma'. Well, for all you might know, this dish might change that for all of you.

1 Pkt-Bread (Powdered in a blender or a Food processor)
1-Large Red Onion, (Finely chopped)
7-Green chillies, (Finely chopped)
1/4 tsp-Grated ginger
A pinch-Turmeric
2 Tblsp-Oil
1 Tblsp-Channa dal
1/2 tsp-Mustard
1/2 tsp Cumin
2-Red chilies, broken
4-5 Curry leaves
1 cup- Chopped Cilantro, (Finely chopped)
Salt to taste
A pinch of Sugar

1. Put all the slices (I mean, the 1st piece, the last piece and all the edges too) in a food processor or a blender and powder it to crumbs.. If you pulse it will become powdery. Do not add any liquid to it. Powder it and keep it aside.
2. To a non-stick pan, add oil and once warm add the Channa dal. Once it starts to brown, add mustard. Once it starts to splutter add the curry leaves, broken red chillies, cumin seeds, Green chillies. Add them in the mentioned order.
3. Now, add the pinch of turmeric and the chopped onions. Season it with a little bit of salt. Once the onion starts to wilt add the chopped cilantro.
4. Saute it until the onions become translucent. Now, add the powdered bread crumbs. Check for seasoning.
5. Add the pinch of sugar, mix well and serve hot.

Note: This Uppuma can be eaten just like that. It does not need chutney to go with. If you still want to have it something, have it along with 'Molagapodi' or 'Sugar'. If you feel the bread crumbs are too much add more onion to the recipe. If you feel its very dry even after mixing it with onions, just sparingly sprinkle water and saute it well. This uppuma is not supposed to be moist. The moisture from the sauted onion is enough to mix the bread crumbs. Even if you have picky kids, processing the bread crumbs this way makes them not notice the edges which when otherwise will be left out.

Virgin Fruit Punch

2009-06-18T14:50:00.000-07:00

How many times have you gone to parties, proms and other gatherings and regretted not tasting that fruit punch which everybody seem to be having and enjoying but you couldn't just because it had alcohol!?! Now, you can host parties and make this 'Non-alcoholic fruit punch' which everybody can enjoy and don't have to worry about designated drivers!! Show people how to have some good clean fun!!

Virgin Fruit Punch

2 cups Grape Juice (White)
1&1/2 cups freshly squeezed Lemon Juice
1 bottle Ginger Ale
1 cup Pineapple Juice
1 cup Mango juice
2 mashed super ripe bananas
1/4 cup finely chopped mint
1cup of washed and drained mixed berries(combo of Raspberries, Blackberries & Strawberries)
1 qt plain soda
1/4 cup sugar syrup-(boiled & cooled syrup 1:1 ratio of sugar & water)
2 cups-Ice cubes

1. Make the sugar syrup and let it cool.
2. Cool the washed berries
3. Mix the fruit juices and the sugar syrup in a big bowl. Taste it and see if it tastes right. Then, chill it for a few hours.
4. When thoroughly chilled, pour the mixture in a punch bowl, add the cooled berries and put some beautiful shaped ice cubes on top.
5. Garnish with mint sprigs
6. Stir & serve in small punch cups.

Dhoodhi with Punjabi wadi

2009-06-16T13:45:00.000-07:00

The first time I tasted this dish was at my neighbor's place who is a Punjabi. I loved it so much. I love Dhoodhi too. We being from Kerala and Chennai, are not used to having Dhoodhi at all. It is also called as Lauki, Sorakkai etc. They used to say 'Sorakkaikku uppu illai'. There used to be a sort of contempt for this vegetable. When I was in Mumbai, I noticed that people love this vegetable. It looked so beautiful so I was convinced that it should taste good too. So I tried it and I started loving this vegetable too. It also happens to be very good for helath. Especially for pregnant and lactating mothers. So I started adding this vegetble in various types of dishes like Molagootal(kootu), koftas, this wadi subhi, avial etc..etc..So I hope I can convince you guys out there who are skeptical about this vegetables to try it too. Try adding it to various dishes and see for yourself.

Dhoodhi with Punjabi wadi

1-Med. Dhoodhi, Cut into cubes
1-Punjabi wadi broken into small pieces
1-Red onion, chopped
5-Finely chopped green chillies
3-Tomatoes
1 cup-Chopped Cilantro
1/4 tsp-Ginger paste
1/4 tsp-Turmeric
2-Bay leaves
1/2 tsp-Cumin seeds
Salt to taste
A pinch of Sugar
3- Tblsp Oil

1. Grind together tomatoes and cilantro and keep it aside.
2. Heat a non-stick pan, add oil, Cumin and Bay leaves.
3. Add the green chillies and the broken wadi and fry it really well until the color changes to dark brown.
4. Now add the cut onions, turmeric, pinch of salt and ginger paste. Saute until the onion starts to become soft.
5. Add the dhoodhi pieces and saute them until almost done adding another pinch of salt.
6. Now, add the pureed mixture and a pinch of sugar.
7. Saute until everything is incorporated well, check for seasoning.

Serve it with Roti, Parathas or Pulav.

Note:

Don't wonder why I am telling you to add a pinch of salt from time to time. The whole secret to good cooking technique is to build flavor as you go by. The disadvantage of adding salt altogether in the beginning or at the end is, some of the items might taste too salty or it will take some more time to blend in with other flavors. Seasoning with salt at stages also speeds up your cooking process. I also believe in tasting the dish before serving your guests or your family. You don't want to serve a dish to people and realize that either the dish is too salty or it needs salt. If you cook this way, your dish is bound to taste just right. Hope this tip is useful. Happy cooking!

Avial

2009-06-15T16:20:00.000-07:00

Avial is one of Kerala's specialities. In India, they would use native vegetables only like Elavan, Vellarikkai, Matthan, Vazhakkai, Murugakkai, Mangai, Podavalangai etc. Malayalam speaking people use garlic, eggplant etc too. Here, in the US, we don't have that much choice and we also use some vegetables for color contrast etc. So however this dish is made, its tasty. BTW, 'Adai and Avai' is not a combination you get in Kerala. Its only in Chennai. So if you go around asking for Adai with Avial in Kerala, you are bound to be disappointed. If you don't get raw mango you can also add 1/2 tsp of Tamarind paste when the veggies are cooking. In India, we add the yogurt and let it foam for a few sec. but her since most of us have electric range, this technique doesn't work that well. The vegetables in this dish should just cooked right. If its overcooked the taste totally changes and it doesn't look or taste right.

Avial

1&1/2" length pieces 1cup- Chow-Chow (Cayote squash)
1&1/2" thick pieces 1cup- Sorakkai (Opo squash, Dhoodhi, Lauki)
1&1/2" length pieces 1cup- Elavan (Winter melon, White Pushanikkai)
1&1/2" length pieces 1/4cup-Carrot
1&1/2" length pieces 1/2cup-String beans
2" length pieces 2nos-Drumstick
1&1/2" length pieces 1no-Raw bananas
1 Sour raw Mango, cut into 1&1/2" as well
1/2 tsp- Turmeric
Salt to taste
1/2 shell of a Coconut -Grated
10-Thai Green chillies 5nos
2 tsp-Cumin seeds
6-7 Curry leaves
3 Tblsp- Coconut oil
5- Red chilli
1 tsp- Rice flour
1 & ½ cup- Plain Non fat sour yogurt whipped

1. Coarsely grind the coconut, green chillies, red chillies and cumin seeds. Keep it aside.
2. Clean the vegetables and cook it in water by adding 1/2 of the salt and turmeric.
3. Make sure you don't over cook it.
4. When the veggies are cooked add the coconut paste and stir well.
5. Pour coconut oil and add curry leaves in the avial.
6. Cook for 1 more min.
7. Add the whipped sour curd and let it rest for a few min. DO NOT STIR. Take it out of the heat.
8. Cover w/o stirring for atleast an hour
9. After an hour or once the dish has cooled down, Stir, Check for salt and serve it with rice and Pappadam.

Moist Banana Cake

2009-06-15T13:23:00.000-07:00

I was searching for a good Banana cake recipe for a long time. I was so bored with the usual 'Banana bread recipe'. This recipe is a result of combining 2 recipes which I found on the net with a few more added ingredients. I have tried this recipe and it was a hit both in our house and with our neighbors. This cake will surely come soft even if you omit the eggs because of the combination of buttermilk, baking powder and baking soda.

Good luck and Happy cooking!

Moist Banana cake:

3/4 cup butter
2 cups- White sugar
1/8 cups- Brown sugar
1/4 cup Hazelnut syrup or honey
2 teaspoons vanilla extract
1 tsp Cardamom powder
1/4 tsp Nutmeg powder
3 cups all-purpose flour
2 Eggs (Optional) instead add 1/4 cup Applesauce
1 1/2 teaspoons baking soda
A pinch of salt
1 1/2 cups buttermilk
4 mashed ripe bananas
1 tablespoon baking soda
1 cup chopped walnuts

1. Preheat oven to 350*. Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas, set aside. In a medium bowl, mix the dry ingredients well together with the nuts and the spices.
2. In a large bowl, cream the butter and sugar until light and fluffy. If you are adding eggs beat in one at a time, if not, all the other wet ingredients.
Add the flour mixture slowly to the wet ingredients and just fold them lightly, do not over mix them.
3. Bake in the preheated oven for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and place the
cake on a wire rack to cool.

This recipe makes a soft and moist cake with a little bit crispy top layer.

Eggplant in green masala:

2009-06-12T23:14:00.000-07:00

This is a very simple yet tasty dish. Everybody loves eggplant in my house. Hope you guys will like too. Its a great accompaniment to Naan or roti.

Eggplant in green masala:

3-Long Japanese Eggplant, cut into med. pieces.
1 tsp-Cumin seeds
1-Large Bay leaf
5-Green chilli
2 cups- Chopped Cilantro
5 cloves- Garlic
1-Red Onion, cut into med. pieces
Salt to taste
A pinch of Turmeric

1. Heat a non stick pan, add cumin seeds and let it splutter. Then add the bay leaves.
2. Add turmeric, then add cut onions and a pinch of salt and saute for a few sec. and add the cut eggplant.
3. Season the eggplant as well by adding salt and saute.
4. Meanwhile, grind together, cilantro, garlic and green chillies.
5. Once the eggplant and onion mixture is almost cooked, add the blended puree.
6. Cook until the raw smell fades away. About 10 min
Enjoy!

Pidi Kozhakattai

2009-06-12T00:47:00.000-07:00

This dish is very famous as a neivedhyam for Lord Ganapathy in Trivandrum, India. My mom always says that your wishes will be granted ASAP, if you offer this dish as neivedhyam to Lord Ganesha. The saying goes like 'Pullaiyar kozhakattai pidi kozhakattai'. The recipe is very similar to that of 'Thiruvadhirai Kali'. For Thiruvadhirai kali you can add 2 & 1/4th cup water. The rest is pretty much the same. In this dish, you make the rice flour mixture using the jaggery and seasonings in a pan and also steam it after shaping them into oval shaped balls. 'Pidi' is a shape you do with the folding of your palm. Often times, in Indian cooking its a sort of a measure. Rather than saying so many cups or ounces, we usually refer as 1 or 2 'pidi'. 'Kozhakattai' is usually referred anything steamed in the shape of round or oval. Hence, the name 'Pidi Kozhakattai'.
1. 1 cup- Rice flour, dry roasted
2. 1/4 cup-Moong dal, dry roasted, cooked until just done and drained (al dente!)
3. 2 cups- Water
4. 1 & 1/4 cup- Jaggery, Scraped well or powdered
5. 1/2 cup-Freshly grated Coconut
6. 1/2 tsp-Cardamom powder
7. 1 tblsp-Ghee

1. In a non stick pan add water to boil and add the jaggery.
2. Once the jaggery is dissolved, add the cardamom powder and reduce the heat.
3. Now, slowly add the rice flour while mixing well.
4. Add the cooked moong dal to it and the grated coconut. Add the ghee and mix well.
5. Cook until the mixture feels soft and forms like a chappathi dough and leaves the pan with ease.
6. Take it out of the heat and let it cool.
7. Once cool to touch, make small oval shaped balls and arrange it in a steamer or idli stand (note the picture)
8. Steam it for about 15-20 min.
9. Once done, open the lid of the steamer of cooker and let it rest for a few min before you move anything.

Enjoy this steamed delicacy!

Mullu murukku

2009-06-11T21:52:00.000-07:00

This recipe was so easy my husband tried making it and it came out well. You can buy store bought Urud dal flour and dry roast it. You can use it for a lot of snack recipes. There are lot of different model murukku presses available. Mine is an old aluminium one, with multiple presses. You can make different kind of snacks like Thenkhozhal, Karasev, Omapodi(sev), Ribbon pakodam, Mullu murukku etc.

Mullu murukku

1 Tblsp Butter (Softened)
3 Tblsps Hot oil
1 tsp Chilli powder
1/2 tsp hing
4 Cups Rice flour
1 Cup Urud dal flour (roasted)
Salt to taste
1 Tblsp White Sesame seeds
1 Tblsp Cumin seeds
Water to knead
Oil to deep fry

1. In a bowl add all the dry ingredients and spices and mix it well.
2. Mix the softened butter into the mixture and make it flaky with both hands and the hot oil.
3. Now mix carefully by making sure you don't burn yourself.
4. Add water and make the mixture into a soft dough.
5. You can spray the press, add the dough to it and press or spin the press (depends on the model) to the hot oil.
6. Fry until crisp and golden brown.
7. Store it in a dry, air tight container.

Mixed fruit smoothie

2009-06-11T18:07:00.001-07:00

4 ripe Bananas
1 cup Blueberries
1/2 cup Apricots
2 tsp Sugar (optional)
Cold milk for blending
A pinch of Cardamom powder
1/2 tsp Vanilla essence

1. Layer the blueberries, then apricots and then add the bananas in the blender.
2. Add the spices, optional sugar and blend the mixture with milk.
3. Once blended, pour it in a glass and enjoy!

Soy meal nuggets with methi

2009-06-11T17:47:00.000-07:00

Soy meal can be really bland if you don't season it. So season the water well and soak the soy protein. My husband used to hate soy meal. It was a challenge for me to make him like it. I tried seasoning this dish at every stage and 'Bing', I hit the mark! He loves it now! So I hope you folks will try it and like it too.

Soy meal nuggets with methi

A pinch +1/2 tsp Turmeric
1 tsp Cumin seeds
2 Bay leaves
3 Green chillis, finely chopped
1/4 tsp+1 Tblsp Garam Masala
1/4 tsp+1 Tblsp Ginger garlic paste
1 tsp Red chili powder
1 Pk Nutrella soymeal
1 tsp Mustard seeds
2 tomatoes, diced
A pinch of sugar
1/2 tsp saunf powder
1/2 cup chopped Cilantro
3 Tbsp Oil
1 large Red Onions, finely chopped
Salt to taste
2 bunches chopped Methi Leaves (Fenugreek leaves)
1/2 cup Yogurt

1. Soak the soy meal for 15 min.in hot water, seasoning it with turmeric, salt and a little bit if red chili powder.
2. Heat the oil in a non stick pan, add cumin seeds, bay leaves.
3. Once they start to crackle add turmeric, onion, salt, ginger garlic paste and saute it for a couple of min.
4. Now, add the chopped cilatnro and methi after adding all the rest of the spices. Fry them for a couple of min.
5. Add the soaked soy meal and fry well.
6. Now add the tomatoes, saute adding salt and a pinch of sugar and yogurt.
7. Pressure cook the whole mixture until a couple of whistles.
If you feel that it seems a little watery once you take out the dish, let the dish simmer until it thickens.

Muli raita

2009-06-10T17:57:00.000-07:00

1-Muli or radish or Mullangi (Peeled & grated)
2- Green chilli
1 Med. red onion-grated and kept aside
1 tblsp- Chopped cilantro
1/4 tsp- Garam masala
Salt to taste
A pinch of sugar
1/2 tsp Cumin seeds
3 cups Buttermilk or whipped yogurt
1 tsp Oil
A pinch of Turmeric

1. Reserve the grated onion, sprinkle some salt, mix and keep it aside and add it raw when you are mixing the buttermilk. Cook the rest.
2. Take a non-stick pan, add oil and cumin seeds. Once it starts to crackle, add turmeric, salt and grated muli.
3. Add rest of the ingredients and let it saute until done well. Take it off the heat and let it cool really well.
4. Once its cool to touch add the grated onions. Mix well and add the buttermilk.

Your tasty raita is ready!

Blueberry jam cake

2009-06-09T18:02:00.000-07:00

I love Blueberries and I was looking for a cake recipe with it. I found this recipe to be interesting. The original asked for blueberry jam, but I used Strawberry jam because I didn't have the blueberry jam.. You can use 'Kissan mixed fruit jam' too or any jam of your choice. You can add Cinnamon if you want but I didn't, instead I added cardamom powder. You can make it any shape you want. I used a rectangle Pyrex dish and lined it with wax paper because I feel the cake becomes darker on the sides if I use a non-stick spray. For any recipe, even though it asks for fresh berries or dried berries, I tend to cook them prior to adding it to the cake because I feel it enhances the flavor a little bit more.

Mixed berry jam cake

1 3/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons double acting baking powder
A pinch of salt
1/4 tsp Nutmeg powder
1/4 tsp Cardamom powder
1 cup fresh, dried or frozen Blue berries (cooked in a cup of water until soft and drained)
2 large eggs
1/2 cup Jam of your choice
2/3 cup milk
1 1/2 teaspoons vanilla extract
5 tablespoons butter, melted

1. Preheat oven to 350° and grease and prepare your baking dish.
2. In a bowl, combine the flour, sugar, baking powder, salt, and spices; stir to blend.
3. In a mixing bowl whisk eggs with the jam, milk, vanilla, melted butter and then add the cooked and drained blue berries. Stir in the dry ingredients just until blended.
4. Spoon into the prepared pan; bake for 30 to 45 minutes or pick inserted in the center comes out clean.

Muli sukha subji

2009-06-09T16:36:00.000-07:00

Muli is called 'Radish' in English, 'Mullangi' in Tamizh. I had this subji in my friend's place who is originally from 'Allahabad' in India. It was such a simple and tasty dish. I added a red pepper to it because I like the contrast color. I bought a big one so I made a couple of dishes.

Muli sukha subji

1 big Muli- Cut into small cubes
1 Red bell pepper or carrot- Cut into small cubes
1 tsp Cumin seeds
2 Green chilis- Finely chopped
A pinch of Turmeric
1/4 tsp Garam masala
1 tblsp chopped Cilantro
1 Bay leaf
Salt to taste
A pinch of sugar
1 tsp Lemon juice
2 tblsp Oil

1. Heat a non stick and add oil, add bay leaf, cumin seeds and Green chillies.
2. Add turmeric and salt. Add the cut veggies and saute until cooked.
3. Then add the Garam masala and chopped cilantro and saute for a few more min.
4. Once done, add the lemon juice and take it off the heat.
5. Serve it as a side dish