Lunch Box Series : LBS#18

There was a time when I used to cook Chow Chow so frequently. Hubby dear finally one day said he had enough of this veggie and didn't want to see it in his lunch box for time unknown. Hence I stopped getting this veggie, but selecting something for the lunch is so difficult, that I finally went back to choosing this after a while. Luckily I prepared the Kootu before doing the sambar. It was a welcome change after our usual sambar that he liked chow chow! Well so this week prepared the sambar out of it. There was a time when Sambar used to feature only once in our lunch box, but off late its become twice or thrice. I guess its high time I sit and think back on the menu again. But before I do, let me talk about the Chow Chow sambar. I packed this for Konda with ghee and rice. She just loved it so much. Its not normally I pack sambar for her as it becomes dry if mixed with rice. But I did't know what else to pack her. I was happy she liked it so much. If only I could make her eat the vegetables too.

Today's Lunch Box had

Chow Chow Sambar ~ Chayote Sambar
Plain Rice
Beans Carrot Moong Dal Usili
Pepper Cumin Rasam
Curd Rice.

Chow Chow / Chayote Sambar

Preparation Time : 15 mins
Cooking Time : 15 mins

Ingredients Needed

Toor Dal - 1 cup
Chow Chow / Chayote - 150 gms
Sambar Onions - 100 gms
Sambar Powder - 1 tsp
Tomatoes - 2 medium
Tamarind pulp - small lime size
Coriander Leaves - few chopped
Oil - 1 tbsp
Salt to Taste
Turmeric a pinch

For Seasoning

Red Chillies - 2
Mustard Seeds + Urud Dal + Fenugreek - 1/2 tsp
Curry Leaves - few
Garlic - 4 pods


Method to Prepare:

Peel and cut Chow Chow into 5" cubes.

Clean Toor Dal and pressure cook it with 2 drops of Oil and turmeric. This makes it cook fast. Keep it for 2 - 3 whistles or till its cooked. Remove and let it cool down. Then add the chopped Chow chow and one for 1 more whistle.

Soak tamarind and extract pulp from it.

Soak Shallot (Sambar onions) for 5 mins, this way the skin comes out easily. Chop Onions and tomatoes.

Heat oil in a pan, add the seasoning ingredients. Then add chopped onions. Sauté till they are cooked, add tomatoes, Sambar powder and Salt. Cook till the tomatoes are soft.

Then add the cooked toor dal. The dal should be well cooked. Bring to boil, in the final stages, add the tamarind pulp and bring to boil.

Cook on high flame for 5 mins, then simmer for 10 mins till its cooked well. Garnish with coriander leaves.

Beans Carrot Moong Dal Usili

Ingredients Needed:

Beans & Carrot - 500 gms
Yellow Moong Dal - Handful
Green Chillies - 2 chopped
Turmeric powder a pinch
Mustard seeds + Urud Dal - 1/2 tsp
Curry Leaves few
Salt to taste
Oil - 1 tbsp


Method to prepare:

Wash and trim the beans. Scrap the carrot skin and chop to fine pieces.Par boil the vegetables in water

Wash Yellow moong dal and pressure cook it for 1 whistle.

Heat oil in kadai. Add seasonings items. Once they splutter, add curry leaves and green chillies. Fry well.

Then add the par boiled vegetables along with dal. Add turmeric pw and salt to taste. Mix well. Simmer it for 5 mins.

Hope you enjoyed!

Reminder: If you are planning to send in your entries for Microwave Easy cooking themed on Side Dish, do send in by today. I will be doing the round up by this weekend. Thank you!

Baby Potatoes simmering in a gravy ~ Dum Aloo

What's in a name we may say, but at times it becomes very maddening when you get to the heart of the things. Dum Aloo or Aloo Dum is one such thing. Even now I don't really know what separates these day or how and why two different names. It was the time during my first crush on North Indian cuisine, that I began to search for this recipe. At one point I had so many Dum Aloos and Aloo Dums. Each in a different proportions! But all said and done, nobody actually said what makes it different. I have stopped searching for reasons. I can understand different versions of Sambar but we don't call it Barsam right? Well this is what I felt too. The many different recipes on hand, called for different items. In an age when you can do anything given the mood, you can expect to try out so. But finding time to even take a proper breath becomes a task, you really can't think of searching for the many varied things a recipe might call for right. That's why I chose the easiest of the lot. Came out exceedingly well, I was even trilled that my daughter wanted to have this the next day and took a promise that I will prepare it again the same week. It was quite spicy but Konda has a thing. The dishes that she likes, can be the spiciest food you have ever prepared, yet she will like and eat. Other times, even if its mildly spicy, she will not even touch. This recipe is something I prepared some years back, so know it tastes good. I also have so many variations, not really sure how they would taste but couldn't try as it called for elaborate process. This is quite simple and easy and it tasted great!


Ingredients Needed:

Baby potatoes - 250 gms
Onions - 2 medium
Green Chillies - 2
Ginger Garlic paste - 1 tsp
Tomatoes - 3 medium
Chilli powder - 1 tsp
Amchur powder - 1/2 tsp
Turmeric powder - a pinch
Garam Masala - 1/2 tsp
Bay leaf - 1
Asafetida a pinch
Clove - 1
Cinnamon - 1"
Cumin seeds - 1/2 tsp
Coriander leaves - for garnish
Salt to taste
Oil - 2 tsp

Method to prepare:

Clean and boil potatoes till they are soft. Peel and keep it aside.

Make a paste of Onions, green chillies and garlic and ginger. Keep aside

Make a paste of tomatoes with chili pow, amchur pw and turmeric pw.

Heat a kadai with Oil. Add Bay leaves, cumin and Asafetida. Then add Onion paste and fry well.

Then add Tomato paste and cook in sim for 5 mins. Adjust the salt.

Once the oil starts coming out, add the boiled potatoes. Stir well and sim for 15 mins till the gravy thickens.

Garnish with Coriander leaves and serve.

This was so typically different from other gravies that we prepare. My daughter was so taken in by this that she asked for it again, even though it was quite spicy. Adjust the spiciness based on your preference.

Arusuvai Friendship Chain ~ Custard Malpua

It was waiting for me when I went home one evening. You have some packet said Athamma. I wondered what it was. When I saw a pouch couldn't understand what it might be. Then it struck me, oh yes the packet from Renuka. She had sent a mail asking if I have received the packet she had sent. I was so held up in work, that I completely forgot to ask when I reached home. All were eager to know what it was. I opened and saw some flour in yellow colour. Athamma was all eager to know what this was all about. Hubby explained that its something sent with which I will have to cook something new.

Well so easily said, if only he knew my plight. Athamma asked what the content was. By looking at the yellow colour, I said that it might be Basan/Chickpea flour. So many options opened up for me and I could imagine something wonderful other than the regular pakodas or bajjis being cooked up from that. Imagine my confusion on opening, I found myself feeling on a silky texture and knew it was custard powder! My Athamma and Konda were more interested in the pouch that carried the packet. They started imagining what they might carry in that! Athamma wanted to carry her jewels while konda wanted to carry her play things. I guess each one to their idiosyncrasies!

This is the beautiful logo created by Lakshmi, read about how Arusuvai Friendship Chain was started here.

I received a nice note from Renuka with a beautiful pouch containing the surprise ingredient.

I always liked touching a custard powder or corn flour, but other than making custard, have never really tried anything. This was an excellent opportunity for something new. I remembered the many times that I had enjoyed Amma's excellent custards and another recipe given by Amma's friend. She was an excellent cook but very stringy in sharing her recipes. She was of the opinion that one should safeguard their recipes and could never believe that Amma or I share ours so freely. I can imagine her shock if she visits my blog. The dish she made, was so delicious milkmaid and Marie Biscuits. I have long since wanted to try it. But things never work out as we want right. Hubby dear devised a plan which proved hard for me to enter this kitchen this Sunday, but I was hard pressed. I was determined that this custard gets to be something by this Sunday. So racked my brain for something nice and interesting. I have always seen Malpuas flashed across Custard cookbooks and they looked so delicious. But never really got down to do it.

First few details on Malpuas for myself.

Malpuas are banana fritters that are commonly served as a dessert or a snack in the Indian state of Orissa. They are also popular in other parts of eastern India, such as Bihar.

The batter for Malpuas are prepared by crushing ripe bananas into a pulp, adding flour, and either a little water or milk. The mixture is delicately seasoned with cardamoms. It is deep fried in oil, and served hot. In one version of the recipe, enough sugar is added to the batter to sweeten it before frying, as is done in Bihar, whereas in another method more prevalent in Orissa, the fritters are dipped in sugar syrup after frying, instead.

There are other variations of Malpua, where bananas are replaced with pineapples or mangoes.

Source - Wikipedia

Ok now if it can be replaced with other fruits why not with custard!

So here's what I did with the Custard sent to me. It called for Raspberry and Vanilla. I just used Vanilla for both. I trust that's what I got. I have never tried anything other than Vanilla or Mango Custard.

Preparation : 5 mins
Cooking Time : 10 mins.

Ingredients Needed:

For Malpua

Custard powder - 1/2 cup
All purpose Flour - quarter cup
Rice flour - 1/4 cup
Sugar - 3 tsp (Heaped)
Soda bicarbonate - pinch
Curd - 3 tsp
Ghee/ Oil for frying
Nuts and Raisins 2 tbsp

For custard:

Milk - 2 cups
Sugar - 1/2 cup
Custard powder - 1/4 cup
Cardamom pw - 1/2 tsp

Method to prepare:

For Malpua

Mix the flours and custard, sugar, soda and curd. Beat well to form a thick batter. Add little water if too thick. When you beat it, you will get a thick smooth batter. So try avoiding water as much as possible. Too much water can soak oil. Mix in half the chopped nuts and raisins to the batter. This need not rest, the consistency for soft malpuas are beating it well.

Heat oil. Once its hot, take a small ladleful of batter and gently put into the oil. It will nicely rise up. Turn to other side and cook well.till golden brown. Drain to a kitchen towel. Transfer to a serving bowl or tray.

For Custard

Dilute custard pw with 1/2 cup milk and boil the remaining milk with cardamom powder.

Remove from fire add the sugar and diluted custard pow and return to the fire.

Sim and cook for 2 min stirring constantly. Remove from the fire and pour over the fried malpuas.

Sprinkle the remaining nuts and raisins and serve hot.

It just tasted so great.

I had a neighbor dropping in and when she tasted, she couldn't believe that it was prepared at home. I felt really happy seeing her wonder struck face.

This was the simplest dessert I have ever prepare except of course bread halwa. Malpua is something that's going to be prepared again. Thanks Renuka for making me prepare this.

I am sending a surprise ingredient to Kamini and Anita. Both of them were so sweet enough to accept it from me. I am yet to choose what to send, but have to really think hard on what can be difficult to experts like them!

ah..Aloo with mutter makes a masala??

Tantalizing aroma was sneaking out of the hot box that was laid on the table. When I peeped in, saw some rich gravy with big chunks of potatoes swaying with peas in a wonderful melody. It was Aloo Mutter Masala, served with Appam. I have never had appam with anything other than my Tomato kurma or Stew or plain sweeten coconut milk. This was a nice change from the regular. I couldn't wait to try this at home.

And just for this, made appam for the Sunday breakfast last week. But completely forgot to soak the dried peas. I was determined that I will prepare it before I could forget the recipe, though its a very simple one with, not that many ingredients called for. So boiled water and soaked the peas in it for half an hour. Then pressure cooked it for 5 whistles. I think it had some semblance of cooked peas. But I would've preferred the overnight soaked one. Got all the things ready and prepared it in flat 15 mins. I was all eager to serve this to hubby dear. Of course for konda I had to prepare coconut milk. She is yet to get herself eat spicy gravies. I just love the way her face changes when I serve her a plate of appam with coconut milk. She declares she will eat two appams. I will all be soared with happiness, only to know she will not be able to complete even the one I serve her. She will eat away all the outer crispy ones and leave the middle thick appam for me. I don't mind.

Now coming back to the Aloo Mutter Masala, when I served finally I couldn't anybody jumping about with excitement that they had the best combi in ages. Of course, the gravy was too good. Only he felt it didn't go well with Appam. He has his well defined taste. Nothing can change it, not even a gravy that was so delicious. So this will next time be only served with Rotis or Pooris. I am going to talk about Aloo Mutter Masala only, Appam will wait for RCI Kerala to come..:D



Soaking time for Peas: Overnight or 6 hrs
Preparation Time : 10 mins
Cooking Time: 20 mins
Serves - 4

Ingredients Needed:

Potatoes - 250 gms
Dried Peas/ Fresh Peas
Onions - 3 medium
Tomatoes - 1 & 1/2 medium (Proportion of Onion to Tomato is 750 gms of Onion to 500 gms of Tomato)
Ginger Garlic paste - 1 tsp
Clove - 2
Cinnamon - 1"
Cardamom - 1
Chilly powder -1 tsp
Garam Masala - 1/2 tsp
Salt to taste
Oil - 2 tsp
Coriander leaves - for garnish


Method to prepare

Pressure peas for 3 whistles if its soaked overnight. Finally add cubed potatoes to the peas and cook for another whistle.

Chop Onions roughly and grind to fine paste. Blanch Tomatoes and make a puree.

Heat a kadia with oil. Add whole spices. You can also use the same cooker after removing the boiled peas and potatoes.

Fry the onion paste along with ginger garlic paste. Sauté well to ensure it doesn't burn.

Then add tomatoes puree. Add chilli powder, garam masala and salt. Check spice and add more if you need.

Cook in sim for 5 mins, till its cooked well. Then add the cooked potatoes and peas. Mix well and add coriander.

Let it cook for 10 mins or till gravy thickens.

Serve with Rotis or Pooris. If you want to try differently try with Appam or even Dosa, it tasted great!

Have a great weekend!

Lunch Box Series : LBS#17

We have added a new ingredient to our food off late. That's since we met a doctor who said that adding this to one's food, is very good for health. This helps in flushing out toxins and generally helps in everything. I am talking about Plantain stem or Vallai Tandu or Arti Dantu as in telugu. We are never used to have this included in our cooking. I have never known Amma cooking this. But we have seen it being served in tamilian weddings esp. the Brahmins. But I also know it features greatly in most tamilian houses. The doctor said most people don't understand the value of this stem and ignore it most times. He said we can include this 3 times a week and also drink the raw juice that we get out of it. We have been following it for the past one week. I can't see I find lot of difference, but I got to wait and see. Whatever maybe the result, I am happy that I got to include another new veg into our lunch boxes. I had to ask around for the different recipes that can be done with the Plantain stem. This one uses Yellow Moong Dal well cooked with the stem, that it became more of a kootu. I am planning to ask few of my Brahmin friends of the recipe they have with Bengal gram. I tried one with Bengal gram, it didn't look like the one I have seen being served. Would welcome recipes and suggestions for different varieties.

Today's Lunch Box had

Vankaya Sambar ~ Brinjal Sambar
Plain Rice
Plantain Stem Kootu
Pepper Cumin Rasam
Curd Rice.

Plantain Stem Kootu

Ingredients Needed

Plantain Stem - as required (this is normally sold as cube here)
Yellow Moong Dal - 1/2 cup
Salt to taste

For seasoning
Mustard seeds + Urud dal
Curry leaves
Oil -1 tsp



Method to prepare:

Clean and cut the Plantain stem to small cubes. Make sure its tender one, else you might need to remove the threads around it.

Pressure cook the plantain stem pieces with moong dal and salt, till its cooked.

Heat a pan and add oil. Once its hot, add the seasonings, sauté well and add the cooked stem. Cook for 5 mins in sim and remove.


The dal was really cooked to paste and was coating the stems like in kootu. Kootu recipe might vary. I just called it kootu as it appeared like that with the Sambar.

Looking forward to other suggestions and recipes using Plantain Stem

Enjoy!

The Answer is....

The humble queen of Dals!

The Toor Dal....

Yes, this is the picture I took during our recent visit to my sil. Her husband works for Farm Machinery Training and Testing organization run by the Govt of India, its a beautiful place of about 560 acres. The entire place is within a compound and they have their own agriculture lands which they cultivate for testing and other purpose. The residential colony is a neat array of individual houses, so nice with their own back yard where lots of vegetables are grown for their own usage. On the way to their place, I saw acres of Toor Dal fields, swaying lushly to the cool breeze that was blowing and I was intent of capturing it on the lens. I wanted to send this to Linda. I was able to get this in my second day of my stay. Just few more photos. Rest will be featured in another post that I am planning to do.

This is the first time I was seeing this plant and it looked great. My nephew and niece ate them just raw! Check out the cute yellow flowers near by.



All these from my sil's backyard.


Lovely lone Bitter gourd hanging proudly from stem!


One branch had so many Guavas. The guavas from this place are so sweet that it fits the name in Hindi Amrut. My Dad loves Guavas and he said after eating the guavas from hubbys place, atleast for this alone I will give my daughter!


This is of course the Jowar plant, so full and ready to be plucked


Oranges were from farm, they had Orange plants running in acres. So many beautiful and fully ripen ones were fallen down. They get so much in abundance that they don't care!

This is the famous Red Sorrel plant or the Gongura, whose leaves are eaten cooked! They were lying around without any care or fancy!


Two friends basking under the shades of the leaves. Lying around and chatting, lovely slender Ridge Gourd and small tender Bitter gourd. Unfortunately their friendship didn't last for long. The lovely ridge gourd sacrificed its life for our dinner! This the reason for the bitterness in the small and tender Bitter Gourd.

Fiery Long chillies left to ripen in the plant! The hotness of Andhra in pose!

Lush big tomatoes hiding and shying away from pose. I had great difficulty getting them to stand properly.

This is from the farm, they have a huge Sapota trees, I have only seem domestic ones but never trees this big. And they were so sweet!


Thats all for now. I have few more rare plants that I feel were new to me. They were beautiful. I never imagined that we got those from those plants. It was a great learning experience for me.

Powder from Heaven ~ and a guess!

This is what I always thought when I think of the podi that Amma makes. It used to be the object of many childhood dreams. When somebody used to ask me what my favorite food was, I used to think podi annam! I remember during my high school, when coming back from school, Amma used to make evening tiffens. Instead I used to ask her to give me podi annam. It tastes great with both hot rice and cold rice, with chappati or idly or dosa. You name it, I used to like it with that!. That used to be my obsession with this podi, which has been my household dish since I can remember. There was nothing more interesting to me than idlies with podi smeared. It used to taste so wonderful. When I carry this to school, I used to longingly wait for the lunch break to come, so that I can eat it. I especially love the way Idli tastes when you crumble it really well, that it becomes like upma, mix it with ghee and this podi. It just tastes yummy!. This is a love affair that began during childhood and continues to go strong!

Most wonderful thing that can happen to me is the fact that my daughter likes it too. There is nothing more fantastic and heart warming than the fact that your child likes your favorite stuff. At parents place, when Amma makes non-veg, I used to tell her not to bother about my food, as I would love to eat podi annam. This continues to be so, at my place too. Amma always makes this for us but this time we expired it much sooner than we thought. Then Athamma made something similer but that had lot of kopra, so didn't stay for long.

So when Linda said its going to be Tuvar Dal or Toor Dal for JFI this month, I couldn't think of a better one to contribute. Called up Amma and got the proportion correct and prepared especially for Linda.

Linda, hope you like this!

So here my Amma's Podi

Toor Dal - 1 cup (150 gms)
Bengal Gram - 1/2 cup
Red Chillies - 12 to 15 long
Coconut - 1/2 cup
Asofitida / Hing - a pinch
Salt to taste
Oil - 1 tbsp

Method to prepare

Heat a Kadai with little oil. Roast the Toor dal till nice aroma comes out. Make sure it doesnt get brown. You need to keep stirring. Remove to a plate, then add Bengal Gram. Once its fried well, remove.

Add some more oil and roast chillies. Remove and let it cool.

Selecting the correct coconut is important. This can be made with coconut thats really aged or muthirina tenkai as we say in telugu. It should not be a tender one. Greate the coconut to get half cup. Add oil and saute well along with hing and salt. Remove and let it cool

Any variety of coconut can be used, only thing to be considered is how long you want to store this. Use less if you want to store this for a long period. Copra becomes very oily when used, so use little. Plain dried dessicated coconut also can be used, but not the sweeten variety. I heard you get sweet dessicated coconut flakes.

Once all the ingredients are cooled, grind them in mixie to a fine powder. The texture can be adjusted as per taste. It tastes good both fine or little coarse.

More coconut can be added if its not going to be stored for long. Once the powder is ready, store it in an air tight container. This can stay fresh for 4 to 6 months.

Amma's magic Podi goes to Linda for JFI: Toor Dal.

Now for a guess game. Name the plant and what is yielded. Answer will be posted tomorrow.

Guntha Ponganalu ~ Small but Beautiful!

Guntha Ponganalu, as its called in Telugu is known as the Appey or Vela paniyaram in Malayalam and Tamil. This is a very delicious and tasty way of completing the left out Idly or Dosa batter. Amma has an iron skillet to make and it used to be a big process to get the ponganalu properly out of them. Most of the time, it never used to come out. And it was so frustrating. Finally she used to make dosa out of the batter and we used to convince ourselves that it was as good as well to eat! Then came the age of non-stick cookware, where everything is so easy to make. She got all those things for me, which for her were so tough. She got the appam pan, ponganalu pan, all so sleek and nice. Everything comes out well in these. The sight of a well made appay is a sight to behold. It looks so beautiful and pretty. It almost breaks my heart to break it and dig in!

Since we all used to love the Ponganalu, Amma used to make this as weekend breakfast item. But as I said it used to be a tough job to get the stuff out. Then she found that, there is a recipe for this on its own. You don't really have to use the left over stuff to make these. So when she prepared the batter just for these, it used to come out so well. I still remember the aroma coming out of the kitchen, the tantasiling smell of the oil roasting the extra batter flowing out of the holes and making it so crispy and tasty. Her skillet used to be a thick one made of iron and it used to be tough handling it. Mine is very simple to use and easy in getting yummy ponganalu super fast!

Guntha Ponganalu still in skillet, some turned and golden, some still not golden

The other time I remember eating this, w as in a restaurant. I normally don't order anything different from my usual stuffs. But my colleague had ordered this. As usual, all the orders took its own sweet time in making its appearance, by which time, all of us were really hungry. We saw a waiter walking towards us carrying some white beauties in a plate. We were in a fix to know if it was meant for us or not. We decided if it wasn't for us, we would ask what it is and order. When this actually came to our table, I remember the looks each one had. Nothing looked more beautiful than that. Next two seconds, I couldn't find anything left. The person who ordered didn't get more than a bite. We all looked sheepishly at each other and decided to order another plate. That was when I came to know it was called Kuli Paniyarams or Vella paniyaram. I didn't even know that it was available in restaurants. Whatever name it may be called, it tasted yum!

I made it this Saturday, but by then my daughter had left to school. When she saw the pictures that I was uploading, she was jumping all excited telling me, that she just loves it and wanted some immediately. I felt so bad that I didn't make for her. So its going to be Guntha Ponganalu again this weekend. I didn't make for her as it was left over batter all seasoned. Then I remembered that Amma had a recipe for the fresh batter. I asked Athamma if Amma has told her this recipe, she said no. So had to ask Amma, who infact gave me two proportions. One she has already tried and tested and another that she came upon in recent times. She asked me to try out the new one, so will be preparing a fresh batter for kutty.


For the batter:

Amma's tried and tested
Raw Rice - 1 cup,
Urad dal - 1/4 cup,
A pinch of Soda before using the batter
Soaking fermentation time is as usual as Dosa batter

New find!

Raw Rice - 1 cup
Boiled Rice- 1 cup
Urad dal - 50 gms
1 hr soaking time After grinding 5-6 hrs fermentation

For seasoning:

Onions - 1 medium
Mustard seeds - 1/2 tsp
Bengal Gram - 1 tbsp
Green chillies - 2 long
Cashew nuts - as required
Peanuts - as required
Ginger - 1"
Curry leaves few
Pepper corns - 10 (optional)
Turmeric a pinch
Oil - 1 tsp

Method to prepare

Once the batter is ready, heat a kadai with oil. First add mustard, once it sputters add onions and rest of the ingredients and fry till onions are light brown in colour.

Take the required amount of batter and add the seasoning to the batter.

Heat the skillet and pour one spoonful of batter to the holes. You can add oil to the top if required. Cover with lid and simmer it for 5 mins. Once its cooked, turn it around using a spoon or knife.

Serve it hot with ground nut chutney or coconut chutney.

I always liked coconut chutney but since hubby dear never likes it, we make groundnut chutney. It tastes great with both, but with podi it tastes even better!

Weekend Cooking ~ Our Sunday Lunch!

It was a wonderful weekend. I didn't work this Saturday and spent the time with kids, I squeezed in to prepare Jhangiri, in view of one entry for many events. I feel bad for not having enough time to prepare one exclusively for each event as Asha does. But then she is a superwoman! I always think that all the bloggers first consult with her and then announce the theme, because she has dishes for every event! All exclusive with wonderful steps and pictures! I think there is some conspiracy. Since she is such a wonderful person, all want to make sure she has a dish and then announce!..:D..On my part, since she is such a versatile cook and has been using mw for years, have no qualms because she will have atleast one dish for my event!

So after spending time at home, I went to meet Lathamma. She is such a cute and active lady, I felt I have always known her for ages. And I feel I need to take special care to be like her when I reach her age. She is just wonderful with her tales and just talking on anything. Time just flew, what with me eating her Naan with Tofu Koftas. It was yummy except the tofu had more like a non-veg taste. This was the first time I had. Then I had her mixture, I made sure I picked out those lovely Aloo chips. Well if I explain anymore I might inquire wrath from all! Best of all (read highlight), I met her brother, sil and their 7 yrs old boy Rahul. He jabs non-stop. It would take greater effort than ours to make him stop for a while. Once they left, we spent chatting on things non-stop. It was with great reluctance I made a move.

Sunday was also great since I planned to prepare something new. For many days I had been planning to try her Cinnamon's recipes. I looked up all her chicken recipes. Everything was mouth watering to look at. Only I had one hindrance in way, I wasn't having cream. Finally decided to try Chicken Tikka Masala. I wanted to prepare Naan for this. So planned to rest the Naan for atleast 4 hrs. But was held up with Breakfast preparation and got around to this only by 11, so had to manage with whatever time was there to spare.


Naan

Naan is always my favorite bread that I order every time we eat out. Amma never attempted to make this at home because it involved tandoori. But the number of naan recipes that were blogged in recent times, made me crave to make it at home. I had prepared it two other times, which came out very well. But the downside of it was, it got completed so fast that I didn't have time to take a shot. First time round I used yeast but it never rose. Second time I used baking powder and both the times it came out really good. This time, I wanted take advantage of the dry yeast packet that was lying in the freezer and try out Naans. As the time was running, didn't really pay attention to the fact that milk was tepid and to add to it the climate was chill!. Result was, the yeast didn't rise to the occasion, again!. So in the end I resorted to adding 1/2 tsp of baking powder and let it rest for 10 mins before rolling them out. Please don't ask me which actually resulted in the perfect Naan, was it the yeast or the baking powder? I have no clue myself. Result was superb. Soft and tasty Naans were ready. But one note, this can be enjoyed more if you had somebody else cooking it for you!

Maida / All purpose - 3 & 1/2 cups
Salt to taste
Yeast - 1/2 tsp
Warm Milk - 1/2 glass
Sugar - 1 tsp
Sesame Seeds - 1 tsp
Butter as required



Take the yeast in a glass and add sugar and milk. Let it rest for 10 mins. It should rise, if it doesn't no problem. Add baking powder.

Take a bowl, add the flour along with salt and the yeast mix. Knead well to get a pliable dough. Cover with wet muslin cloth and keep it in warm place for it to rise.

Once you are ready to roll out, divide to equal balls. It yielded about 10 small sized Naans.

Roll out as a triangle by dusting it with the flour. Heat a tawa. Take the rolled out naan, smear water to one side and stick it on the tawa. On the top, wet with water and press sesame seeds.

Put the flame to high and turn the tawa facing the flame. Ensure all the sides gets cooked. It will start bulging out. Then turn again and remove the naan, You can cook the Naan again on the direct flame. When you remove to a plate, smear butter on the top.

Serve it with Chicken Tikka Masala.

Chicken Tikka Masala

I adapted Chicken Tikka Masala from Cinnamon, it came out really great. I changed measurements and ingredients as per our taste. Moreover I searched for recipes which didn't require Cream as I didn't have on hand. Thought this didn't require, but the naughty girl that she is, mentioned it in the end. By then I had ordered boneless chicken to be delivered. So thought would ignore it. I guess it didn't matter much as I had toned down the spice in all the stages. And she asked for mace, I replaced nutmeg instead.

Time to Marinate - 2 hrs
Preparation Time - 30 mins
Cooking Time : - 45 mins app
Serves - 6 servings

Ingredients:
Chicken Tikka:
Chicken cubes - 800 gms, boneless
Ginger Garlic paste - 1 tsp
Chilli powder - 1 tbsp
Lemon Juice - 1 medium
Hung curd - 2 tbsp
Garam Masala - 1 tbsp
Oil - 1 tbsp

Onion Masala:
Onions: 2, medium sized, roughly chopped
Cashew Nuts - 60 gms
Cloves - 2
Green Cardamom pods - 2
Cinnamon stick - 2 inches
Cumin seeds - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Oil, for frying

Tomato Sauce:
Tomatoes - 3 medium
Cloves - 2
Green Cardamom pods -2
Cinnamon Stick - 2"
Nutmeg powder - 1/2 tsp
Green Chillies - 4
Ginger Garlic Paste - 1 tsp
Butter - 1 tbsp
Dried Fenugreek leaves - a pinch

To Finish:
Oil - 1 tbsp
Garlic - 1 tsp, chopped
Cumin seeds - 1/2 tbsp
Garam Masala - 1 tbsp
Dried Fenugreek Leaves a pinch
Coriander : 1 tbsp, chopped


Method to prepare :

For Chicken Tikka:

Marinate the chicken pieces, with the ingredients under chicken tikka for 2 hrs.

After 2 hrs, heat a pan and add the marinade with chicken pieces and cook it on high. Keep stirring to ensure it doesn't get burnt.You can cook till the chicken is cooked and the masala gets coated to the pieces.

For Onion Masala:

Heat oil in a pan and add cloves, cardamom, cinnamon, cumin. Once they splutter, add cashews and onions. Fry till its little brown.

Add coriander powder, turmeric, red chili powder and salt. Fry till done, and keep aside to cool. Grind it to fine paste once its cool

For Tomato Sauce

Take all the ingredients in vessel and boil till the tomatoes are soft and you a sauce like texture. Cool and Blend to a smooth consistency.

To Finish:

Heat oil over medium heat in a large pan, and add garlic, sauté till golden brown. Then Add onion paste and fry for few mins, then add tomato sauce and chicken tikka pieces.

Cook covered until chicken is done, then add garam masala, fenugreek leaves, and adjust salt.

Finally garnish with coriander and serve.

Note:
You can fry all the ingredients for Onion paste in a pan, remove and fry the chicken tikka in the same pan.

Take a second pan to do the final tadka and add the onion and tomato pastes. Once it starts boiling, you can add this mixture to the chicken tikka. Add water and let it boil. This way we save time and cleaning too!

My daughter loved it so much, though hubby would've liked it to be more spiced up! I was little upset about it. But he cheered me saying I need to be happy that my daughter was happy about it. Its not easy getting her to eat. Though I had reduced the measurement a lot, we had this going strong for today also..:D. So think through the measurement again and proceed!

Cinnamon Nutmeg flavoured Chicken.

Ok for want of better name, I christen it myself. The base method is same as my Chicken Fry, but added Cinnamon & Nutmeg powders and dry roasted it.

Ingredients needed

Chicken pieces - 200 gms
Onion paste - 2 medium
Ginger Garlic paste - 1 tsp
Green Chillies - 3 long
Clove - 2
Cinnamon - 2 "
Star aniseed - 1
Chillie powder - 1 tsp
Cinnamon powder - 1/2 tsp
Nutmeg powder - 1/2 tsp
Oil - 1 tbsp
Salt to taste
Coriander leaves - few springs chopped


Method to prepare:

Heat Oil in Kadai, add onion paste, ginger garlic paste, green chillies along with the whole spices. Fry well till its brown,

Then add chicken pieces. Fry well so that the pieces gets coated. Simmer for 20 mins. Then add Cinnamon and Nutmeg powder and cover again to cook till the chicken is well done.

Garnish with coriander leaves

Ok one more look from the arial view..:D


Had a quick assemble of all the three for the photo session, before the Naan got devoured!

Enjoy!

Is Jhangiri a Noodle?? They say so!

Well when B & J announced that we got to show them Noodles, I was thinking well what can I do that might fall under this, then when I scrolled down, wow they had given lot of choice. Still the thoughts were hazy, then came Arundati with her Jhangiri recipe, which sounded so simple I was really surprised. Was this really that Jhangiri that's sold in the stops and what we feel is something that can't be done at home. Well, for days I would visit her page and look at the picture thinking if I would really have the courage to do that, then decided nothing can be achieved being a chicken. Here comes my noodles,..sorry jhangiri.

I followed Arundati's recipe to the T with few changes, still few things were confusing for the first time. I didn't have yellow colour, so added turmeric. Then added Orange colour. Finally to give a tart taste, added Dry ginger aka sonti...ok ok..this is the life of a blogger. With given time we need to satisfy all our dear friends. Dry ginger is my addition, you don't have to blame Arundati for it. But believe me it gave it a great taste. Ok if you don't' believe me, you can ask Lathamma later this week. Because I am taking these to her!

Ingredients Needed

200 gms urad dal
1 tbspn rice
1 & 1/2 cup sugar
2 cup water
Oil for frying
Dry ginger - 1/2 tsp
Turmeric a pinch
Orange food colour

Method to prepare:

Soak Urad dal and rice for 30 mins. Infact let it soak for more time.

Drain water and run it in mixie. You need to add some water to get a consistency that's like butter. This probably needs about 15 mins of grinding.

Add sonti and colour and mix well. Cut an end of a plastic cover, the hole needs to be just a small one, depending on the size you want.

Heat oil and scoop the batter to the plastic cover and press the batter into hot oil as circles like a muruku.

Sim for a while so that it gets cooked on both sides.

Meanwhile, melt sugar in water by boiling it, remove dirt if any!. Let it be on sim.

Once the Jhangiri is cooked, duck it into the sugar syrup. Since this is jhangiri, you can let it be in sugar syrup for 10 mins. I was thinking this is jalebi and removed it soon.

Once its well coated, store it in air tight containers.

This goes to B&J's Click event.

Now, not sure which one looks more appealing. This time, I have some time to relax. So help me out on which one looks good. I can't be like her calling it ugly, her dish looks beautiful to me, but these are my best shots! :D

Long shot

Close shot..I can't get any closer, if I do then you will get to see only red colour.

Well this is by my daughter. She insisted her chunnies would give it air! So had to oblige her too.

Ok, now to the other business, since this has Sonti or rather I added it to be sent to Sunita, well she asked us to think of ginger this month. I always obeyed my teachers, so can't do it different now.

And Hima asked me what my favorite Sweet was, well this of course!

And since this is vegan, sending this to dear Suganya who is into vegan venture this month. Can't disappoint our dear friends. So here comes Jhangiri for rescue!

Enjoy your weekends!

Lunch Box Series : LBS#16

I am running out of ideas for my lunch box and it always seems to be only dal or Rice varieties. Long back, I used to pack rotis and sabjis too. But it got stopped since we decided to have rotis for dinner. Since anyway its going to be some sabji and roti, hubby dear can't manage another dose of this for lunch too. Now this puts me in great difficulty on what to think of. Of course, there is a fixed menu for Wednesday and Saturday, which happens to be rice varieties like Veg briyani or Puloa and Pulihora or Lemon rice. It can't get any more simpler ok.

Now its been ages since I have prepared Tomato rice, not sure why but somehow not able to get around preparing it. I like hot straight from stove types of tomato bath, and if it gets packed, the wetness gets settled and it becomes something else when I reheat. And hubby dear can't reheat at office. So this puts this dish off the menu completely. Now coming back to the question of having variety in the lunch, don't think I am going to talk about Tomato Rice, though for all the talk on that. Today its again going to regular sambar and poriyal. How boring! But I am planning to address that and come out with a different combi for lunch just to ensure to make it little more interesting to look forward to. Now lets get on to business.

Today's Lunch Box had

Vendaka Sambar ~ Lady's finger Sambar
Plain Rice
Beans Carrot Fry
Curd Rice.
Lady's Finger/ Okra/ Bendakaya Sambar

Preparation Time : 15 mins
Cooking Time : 15 mins

Ingredients Needed

Toor Dal - 1 cup
Lady's Finger/ Okra/ Bendakaya - 150 gms
Sambar Onions - 100 gms
Sambar Powder - 1 tsp
Tomatoes - 2 medium
Tamarind pulp - small lime size
Coriander Leaves - few chopped
Oil - 1 tbsp
Salt to Taste
Turmeric a pinch

For Seasoning

Mustard Seeds + Urud Dal + Fenugreek - 1/2 tsp
Curry Leaves - few
Garlic - 4 pods



Method to Prepare:

Clean Toor Dal and pressure cook it with 2 drops of Oil and turmeric. This makes it cook fast. Keep it for 1 whistle. Remove and let it cool down.

Clean and wipe the Okra well. Then chop Okra into 4" long pieces. Heat a tawa or Kadai, fry it on hot tawa till its semi cooked.

Soak tamarind and extract pulp from it.

Soak Shallot (Sambar onions) for 5 mins, this way the skin comes out easily. Chop Onions and tomatoes.

Heat oil in a pan, add the seasoning ingredients. Then add chopped onions. Sauté till they are cooked, add tomatoes, Sambar powder. Cook till the tomatoes are soft. Add the semi cooked okra at this stage.

Then add the cooked toor dal, tamarind pulp. The dal should be well cooked. We usually mash with pappu guthi, which a long wooden stick like ladle.

Cook on high flame for 5 mins, then simmer for 10 mins till its cooked well. Garnish with coriander leaves.

Beans Carrot Fry

Ingredients Needed:

Beans & Carrot - 500 gms
Yellow Moong Dal - Handful
Green Chillies - 2 chopped
Turmeric powder a pinch
Mustard seeds + Urud Dal - 1/2 tsp
Curry Leaves few
Salt to taste
Oil - 1 tbsp

Method to prepare:

Wash and trim the beans. Scrap the carrot skin and chop to fine pieces.

Par boil this in 1 cup of water along with Yellow moong dal.

Heat oil in kadai. Add seasonings items. Once they splutter, add curry leaves and green chillies. Fry well.

Then add the par boiled vegetables along with dal. Add turmeric pw and salt to taste. Mix well. Simmer it for 5 mins.

Hope you enjoyed!

Colour Rice / Masala Rice with Chicken Fry

It is called Colour Rice simply for the reason its in a coloured form. How is that for an explanation? Well this is what I got for an answer when I asked Athamma on the name. This is also called Masala Annam or Masala Rice, because it has masala in it. It can't get any simpler than this ok. Everytime hubby dear visited his sisters place, he comes back saying he had the most delicious rice variety and I asked Athamma for the recipe. She always says they must've added this or that to the rice. During my recent visit to their house, happened to see how they make it and bang got the recipe. Its much similar to the Ghee Rice that I make, just that it has more spices and masala added.

Colour Rice / Masala Rice

Basmati / Sona masuri - 1 cup
Onions - 2 medium
Green Chillies - 3 long
Ginger - Garlic paste - 1 tsp
Cloves 4
Cinnamon - 2"
Cardamom - 2
Oil - 2 tsp
Ghee - 2 tsp
Salt to taste

Method to prepare:

Clean and soak rice for 10 - 15 mins.

Cut Onions and chillies

Heat a pressure cooker with Oil and ghee. Add all the spices and sauté well. Then add onions and fry till it becomes really brown. Then add ginger garlic paste and fry till its cooked.

Then add rice and fry so that masala coats well. Add 2 & 1/2 cups of water and cover with lid and keep for 2 whistle.

Chicken Fry

This is a very similar one as I do, but tomato was not added. hubby dear said it tasted good.

Ingredients needed:

Chicken - 250
Onions - 150 gms
Ginger Garlic paste - 1 tbsp
Cloves - 2
Cinnamon - 1"
Chilli powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp
Lemon - 1
orange colour a pinch

Method to prepare

Cut Chicken to desired size.

Heat a kadai with oil and fry the chopped onions along with spices and g-g paste. It should be well cooked.

Then add chicken pieces with chilli, turmeric, salt and orange colour. Sim and cook for 30 mins or till cooked.

Once its well cooked, add lemon juice and stir well.

Enjoy!

Deepavali Celebrations ~ part three

On the Deepavali eve, once the morning crackers are done with, Amma used to send me with plates of sweets and savories that she had prepared to be given to the friends and neighbors. In return, we used to get what they prepared. It used to be fun eating all different types of Murukus, Athirasams, Nipattulus etc. In early years, we used to accompany Amma to the temple for pooja, later she used to go on her own. At my place, hubby dear is the one who does the puja, so I am off these things. I ensure we follow all our Hindu customs, but never like to think I should be the one to do the pooja or the rituals. I prepare the neivedyam and hubby dear carries with the rest. So the entire Diwali day is spent just running around.

Deepavali is celebrated in joy of the Demon Narakasura's fall. So its celebrated with lilting diyas around the house. So when evening comes, we get ready to light the diyas or Depallu as we call. Amma must've had some 30 or so diyas, all cleaned and oiled. It used to be my task to light all of them and lit the verandah and the entire house. Apart from the diyas, we used to light the candles along. We fill a plate with all the diyas in place, lit them and carry them to the threshold. Whenever I see Amma carrying the plate with lamps, I think of the 'Lady with the Lamp'. This year, my nieces were busy doing it. I fondly remembered doing it at their age.

Once the evening pooja is done, we all again assemble outside. Dad and Mom join us for the crackers. Amma lights the crackers, while we light the flower pots. Dad will be busy taking photos. We will have the entire colony folks around. All greeting each other and wishing a wonderful time. Then when the parents feel they had their fill, they retire to watch programs in TV, while we continue with our bombs. It used to go till 8 or so. Then have our dinner, which used to be light after the heavy lunch. Once the deepavali firecrackers are done, we keep some for karthika purnami which falls during December. I guess once my kids grow up, I need to ensure I tell them all these things.

In Tamil Nadu, the tradition of thala deepavali is very important. We mockingly call it as Head Deepavali. Thala Deepavali is newly married couple's first Deepavali. During this festival, the bride and the groom visit the bride's place and celebrate with their family. Mine fell one week after the wedding, so the entire celebrations were extended for over weeks. Gold is bought during Diwali as Goddess Lakshmi is worshiped. So this is another occasion where the bride is again given jewels and the son in law gifted with loads of stuff. In Andhra, we visit mother's place for Sanskrati, so for us all the festivals become important.

Every year we make sure to meet the family for the Deepavali, with the entire hubby's family gathering at home for the festival. Last year, we celebrated the arrival of the twins. This year, all of us were in different places, Sree visited his inlaws and parents are in a different city, so we might we might as well visit my sils for the festival. So this year, after many years, I ended up having three day affair for Deepavali. In the evening, we all gathered to see the kids lighting the flowerpots and Sankuchakram. My daughter did not enjoy her first deepavali, she was too scared of the noise and was hugging us the entire day. That was the first deepavali, we didn't do anything in terms of crackers. From the next deepavali, she refused to come inside, as she was busy with all the crackers. Since we were traveling by the evening, we didn't do any crackers in Chennai. So when we reached our destination, first thing my daughter did was asking her uncle, when they were going to fire the crackers. He had got pistols for all the kids and the entire day they spent playing with the fire pistols. Though my twins enjoyed the rockets bursting in the sky in Chennai, at my sil's place, as the place was relatively much calmer, they were upset with the noise. It was fun watching them walking, suddenly they hear the bomb go boom, they try to run with their baby steps, hurriedly come and hug me. It was so cute watching them do that.

All the three days was fun, this is the first time after many years, I haven't budged a finger except for taking pictures. My sils did a wonderful job of cooking and the final day lunch was even more laborious and special for their brother. They didn't want to let me off, so made a veg curry for me, which was really yum. Will be blogging the recipes soon.

The morning breakfast was Uggani, which is popular in Ananthapuram district. Any place you go, you can catch a sight of street carts with big heap of Uggani, decorated with Chilli Bajjis. This is my favorite and since its quite heavy, I make it for dinner. While my in-laws make it for breakfast. so they prepared it for us in the morning. I got ready to capture the long green chillies being stuffed with cumin, Coriander and salt powder. Normally Athamma fries them in tawa before making the bajji, but my sils just went ahead. I was quite apprehensive on the fiery of the chilli, but it was so wonderful. The puffed rice was a different variety than the ones we get here. To touch it felt like a flower, so soft and wonderful to feel. When you take a morsel, you don't feel any strain, it just slides down so smooth with the chilli bajjis. It was one wonderful breakfast.


Our Sunday lunch menu ~ Colour Rice or Masala Rice, Chicken Fry, Chicken Pulusu, Mutton Pulusu, Rasam, Aloo Mutter, Onion Raitha, Plain Rice and Yogurt.

Thank you all for reading my prosaic rambling. I felt really happy reading each and every comment.

Deepavali Celebrations ~ part two

Diwali for us is a three days affair, and all three days we used to spend playing with the firecrackers, eating snacks and again firecrackers. I remember till few years back, there used to be so much firecrackers being busted. But this year it was relatively much calm.

When I started writing about the Deepavali rituals that happens at home, I was bombarded with so many memories just flying in and out at random, that I was finding it extremely difficult to hold to all of them and write on them. I didn't want to forget the past but somehow looks like they just vanished with time. Past few years I haven't been observing any festivals with much ado, just for the reason that life has become so hectic and any holiday becomes more hectic because I end up spending most of the time in kitchen. I love cooking to abstraction but still festival cooking tends to jar on your senses. Amma is very pious and religious. Dad, on the other hand, is God fearing but believes that one need not go to temple to worship. He is of the belief that you can pray where you are. But he likes to keep peace at home, so abides to what Amma does. So Deepavali comes with a band of things we need to do. Amma starts the Deepavali savories and sweets preparation well in advance. And on the Deepavali day, she used to get busy with the day's preparation.

We don't have relatives living nearby, so all the goodies get distributed to the friends and neighbours. As kids I remember our festival attires were so important. Dad detests shopping, so we used to complete our Diwali shopping a month ahead. On the Diwali eve, as I said, my brother and I ensure we get up early, get bathed in oil and wear our new cloths and pray to God with the firecrackers kept for the puja. As kids, we used to fight about who lights the 100 walas, but since we rarely fight, I used to ask my brother to light them. As we grew older, he used to ask me to do the honours. We used to be the first to awaken the entire colony. I remember the cool winter breeze blowing by and it used to be quite foggy. I used to love the cool breeze and the early morning dew falling down. The atmosphere used to be filled with sweet smell of cool air with moist touched sand. We used to get loads of bombs and the special Udubatties which used to be a long one, to light the bombs. By the way, I call my bro Sree or when mood strikes Annai. But mostly as Sree and Amma calls him Kanthu. I guess we are the only two people who specially call him by these or atleast I prefer to think so. I guess I haven't really talked much about my bro, I really wondered why. Because he was the person who has always being my guinea pig in my early experiments with cooking. He is a wonderful person, very reserved, you can't really believe how much. He was at home till his schooling, graduation and post graduations were all at different places. So he used to come home for Diwali holidays. Since he was mostly so quite and kept to himself, Deepavali was the time we used to spend together. And I guess this was the reason why it used to be always so special to me.

As kids, once the first 100 wala is out, we go ahead with the other lakshmi vedi and suri and loads of other stuffs. Few times, we had the train and few other strange and interesting crackers too. The entire day would just go on and on with bursting crackers. At about 8.30 or so, Amma would call us for breakfast. She would've prepared either chicken pulusu or mutton pulusu with Dosa. It used to be so wonderful! Then after I stopped non-veg, she had to prepare something for me separate. So I used to ask her to make just Groundnut chutney. I can't understand why, but this is something we eat everyday, still this used to be so special. I have never attempted to prefect the Groundnut chutney that amma makes. Infact I haven't tasted one that good made by anybody else. So for this Diwali breakfast we had Dosa with Groundnut chutney and coconut Chutney along with our favorite Erra karam with pappula podi. Pappula podi is fried gram flour which is sprinkled over the dosa.
Since this has always been our special Diwali breakfast, sending this to Meeta’s MM-Traditional Feasts and of course to Vee’s Jhiva Special Edition-The Festive Series,. You can wonder how a regular Dosa be special, it is for me because Amma makes it specially for me for the Diwali breakfast and this time my sils prepared this variation which is the first time I am having.


Since this was our first long stay at their place, my sils ensured they charm us with their culinary expertise. I must say they excelled themselves.
This was our second day lunch, pulihora with biyam vadiyallu, Gogura pappu, pepper rasam. with rice and yogurt.

Will be back tomorrow with rest of the festival details and what we had for the third day.

Enjoy!

Deepavali Celebrations ~ in parts

Deepavali has always been one fun filled festival at home. I remember as a kid, we used to compete with friends on who gets up first in the morning and fire a cracker! There were times, when I used to get up by 3 am and decide to go for the bombs. But it was custom that Amma does the pooja with the crackers and only then we had to light them. So at times it was tough but I always managed. When we start it used to be tough to stop. We used to get up early morning, have oil bath with different oils and then go out to fire the crackers once the basic pooja gets done. I remember during one deepavali, when I was taking the hot water , I slipped and amma didn't allow me to go out for sometime, I was so upset that day. There were other years when my brother and I used to hurry up in getting ready to go out first. Those days used to be so much fun. Amma would've normally completed all her festival snacks the previous day. All would be left is that day's cooking and celebrations.

Deepavali breakfast was always non-veg with Dosa. I remember it used to be yummy and then I became veg, Amma used to make ground nut chutney for me. Groundnut chutney is something we make every day, still that day it used to be so special! After marriage, I came to know that hubby dear is not used to eat non-veg on this day. I came to know that its a custom followed in the Chitoor district. How even customs change within a state! We have always loved firecrackers and used to do only this and nothing else! Deepavali is a time to meet friends and exchange greetings and gifts. We wish and hope things always work out better for all. At parents place, any festival or occasion is a time for lot of guests. So the day just passes by with wishing people who drop in or attending calls. It used to be fun watching Dad with 2 phones at hand trying to answer all the calls.

As kids, I remember buying new cloths only for special days like festivals, birthdays or other family occasions. Then it used to be so special. Things changed since some 10 yrs and now we get new cloths for no reason or rhyme. Infact I wonder if my daughter knows the meaning or attaches anything special to this occasion. Still I think she enjoyed this festival. For me, meaning of deepavali changed and now I don't really give much importance to firecrackers. Infact we don't have them, would be fine. Whenever I hear 100 walas going off, I feel we are burning money! But I guess I shouldn't harp my thoughts on others. I want my daughter to enjoy, though I haven't really spent any time telling her what this festival signifies. First year of my daughter, we didn't celebrate as she was crying all the time because of the crackers and now she was crying because she wanted to fire them!

We mostly have my hubby dear's sisters visiting us for Diwali. This year we decided to visit them. As my parents are not in Madras, we didn't have much of a celebration on the day Tamil Nadu celebrated, we landed up in my sis-in laws place on 9th, the day Andhra was celebrating Deepavali and had a fun filled weekend at their place. There was nothing but eating and talking and in my case running behind my twins these 3 days. My sis-in law did a marvelous job of coming up with a wonderful diwali lunch. Of course all the three days, they were busy in the kitchen dishing out delicious dishes. I have taken around 400 pictures and have arranged these quite in a hurry. They were so curious and must've felt I have gone nuts when I said I wanted to take pictures of their dishes. But I think they understood and just agreed to what I was asking. Will post the other pictures and I am planning to write an account of our travel in detail. Hope I will get to do it this time.


This is the deepavali lunch we had. Chirtrammam, as I have already said is a must in my in -laws place for a festival lunch. Along with Snake gourd bajjis and Green chilli bajjis that my niece wanted, Nunne Vankai, Menthaku pappu (Fenugreek dal), Rasam, Gulam Jamun. Everything was so delicious needless to say. Gulam Jamun was so soft and sweet that I missed Amma's. Amma makes wonderful Gulam jamuns. I was happy I was able to eat this and remember Amma's. Will be back with pictures of other dishes that my sis-inlaws prepared.



These are the Deepavali Snacks that we had. Fortunately I didn't do any of this!..:) I just enjoyed eating them all.

Have a great week ahead.

Lunch Box Series : LBS#15

Today's lunch was way different from my usual Sambar or Dal. I am talking about the Kootu, typically prepared in Tamil Nadu, more particularly by the Brahmins .Though this is still based on dal, its my favorite dish. I have never attempted to make at home previously although I have had it at so many of my Tamil Brahmin friends place. One of my colleague used to get it for her lunch and every time she opens the lid, heavenly aroma used to escape out. I must've asked her some 20 times for the recipe still I never got down preparing it. When I checked on my Lunch Boxs, I saw that I was preparing the same stuff for lunch everyday expect a change of Vegetable! So I thought Kootu should make a change in the lunch box. I had Chow Chow on hand. Though this tastes little bland in sambar, in kootu it tasted so good. Chow Chow is the Chayote or Bangalore Katharikai or Bangalore Vankai as called in Telugu.

For Poriyal / Fry, we had Beetroot, so ended up with that for the lunch. I normally run a mile if I had to eat Beetroot. Not sure why and Amma always never really cooked this Veggie much. Much to my dismay, Athamma opts for this veggie and we end up with a side dish for Rotis. I somehow get myself eat that. I have always prepared it quite sometime because hubby dear says its good for health. Then one day, he wanted to eat that for salad. Thats when I discovered how tasty Beet is. I love eating it raw now and it has such a lovely colour. Once my daughter said her friend's lunch box was so red in colour because she had brought curd rice with beetroot poriyal and the colour ran through the rice! She wanted me to do the same and I thought yuck, now daughter also wants the same! hhaha..but of course I didn't express that as I want her to eat all the vegetables! (I know mean me, but what to do) So today its this for lunch.

Today's Lunch Box had

Chow Chow Kootu
Plain Rice
Beetroot Poriyal
Pepper Cumin Rasam
Curd Rice.

Chow Chow Kootu

Ingredients Needed

Chow Chow/ 1 (chopped square pieces)
Tur Dhal - 1/2 cup tsp
Shredded Coconut - 4 tsp
Green chilis - 2
Cumin seeds - 1 tsp
Salt to taste

For Seasoning

Mustard seeds - 1/4 tsp
Split urad dhal - 1/4 tsp
Curry leaves - 7

Method:

Take a pressure cooker and cook Tur dal for 3 whistles, then add chopped square chow chow and put for another whistle.

Grind Coconut, Green chilis, Cumin Seeds to a fine paste with required water.

Add this paste to cooked chow chow and let it boil for 3 mts. Add salt to it.

Heat Oil in pan and add the seasoning, once it splutters, add it to kootu.


Beetroot Poriyal

Ingredient Needed

Beetroot - 1
Mustard seeds - 1/4 tsp
Split urad dhal - 1/4 tsp
Curry leaves - 7
Grated Coconut - 2 tsp

Method to prepare:

Chop Beet root to small pieces. Boil it in water for 10 mins in sim, till its cooked.

Heat 1 tsp oil in a Kadai, add mustard, Urud and curry leaves. Add green chillies, Once they splutter, add the cooked beetroot. Stir well. Then add grated fresh coconut.


Pepper Cumin Rasam will feature later.

Other interesting Kootu check here

Enjoy your Diwali!

Meddu Vada

Meddu Vada are a must during all festival days. Its a normal trend to make Vada, Payasam for a festival meal! I normally don't venture into Meddu Vada simply for the reason, that I can't make a proper circle along with a hole on top! Amma makes beautiful ones and they taste heaven. But since its always mostly prepared during festival times, which naturally tend to be hectic, we don't get to enjoy the vada as one would want too. Dad used to say that we should eat this leisurely, so Amma decided to make this a frequent menu item. Its great to be felt special and Amma makes sure she makes everybody at home feel this way. She makes coconut chutney specially for me and I am yet to taste a coconut chutney that tastes as good as her's. This dish without saying tastes great with coconut Chutney. She makes Meddu Vada with Onion Sambar and Coconut Chutney for Dinner and we all absolutely love it. Since this is such a wonderful dish for dinner, we also follow the same, so I ended up preparing this and it came out extremely well. It was all crispy outside and soft and nice inside just like Amma's.

Ingredients needed:

For Batter

Urud Dal - 1 cup
Green chillies - 2 (optional)
Salt to taste

Masala to be added:

Onions - 2 medium
Green Chillies - 2
Ginger - 1 "
Pepper Corns - 10 nos
Curry Leaves - few
Coriander Leaves few

Oil for deep frying.
Method to prepare

Soak Urud dal for minimum 2 hrs. This time, I soaked for nearly 6 to 8 hrs. I am not sure if soaking for so long ensured I got the crispy ones but otherwise they don't normally stay crispy for long.

Drain the water and grind it to a very smooth batter. You can grind chillies along with the batter or can be added later as fine pieces as per taste.

Chop onions, green chillies and add all the ingredients to the batter.

Heat Oil in a kadai and once its hot drop the batter shaped as circles. Cook in sim to ensure it gets cooked well.

To get the shapes, you can either use a plastic sheet or wet your palm and take a lemon sized ball, flatten it and make a hole in middle, gently drop them into hot oil.

This is the tough part for me as the batter is sticky and the shape does not stay. I somehow manage to make a circle and put a hole and drop into Oil.

Serve this with hot Sambar and Coconut Chutney.

Enjoy this Diwali with a crispy Meddu Vada. Wish you all a very happy Deepavali.

Pakodas, Pakodas...powerless??...Nay powered!

Well what can I say? I am a sucker for pakodas. Thats sounds so base! God wish I could have a change over. But then who cares. Pakodas in any form is one tempting snack and I am no less addicted to it. We make different types of pakodas and with different veggies. But the Onion pakoda, best done is something irresistible. There was a time when we used to go out for dinner, this used to the standard starter that I used to order, of course other than paneer items. Hubby dear used to joke that I eat the same stuff that I prepare at home. But then I never complained. This particular variation is so yummy, it can only be felt and not explained with words. This is such an indulgence, really out of the world.

During one summer, figuratively as am not really sure which season, Onions price was so hefty that onions were so sparingly used. We had a party and wanted to have this for the menu. We thought it was the heights of extravagance, but the specialty of the dish, required it. It was so much in demand that we gave up frying it after few rounds. The most difficult part of preparing this was, making sure it stays till the end of frying everything. Because I end up eating them off in the guise of checking for salt, or spice or even if it was crispy enough!

Ok I am going to talk about pakodas in three different ways. For general pakodas, I either add rice flour, fried gram flour or plain bengal gram. The below recipes are with just plain bengal gram flour.

Onion Fries or Pakodas

Ingredients Needed

Onions - as required
Bengal Gram flour / Basan - as required
Salt to taste
Chilli powder as per taste
Oil for frying.

Method to prepare

Chop Onions as julienne. Ensure they are as thin as possible. Wash in water and drain them.

Make sure the central bulb is removed and each piece is separate. Add salt and chilli powder and mix well.

Then add a spoon of Basan to the onions. Mix well to coat onions with Basan.

Heat oil in Kadai. Once its hot, take a handful Onions and ensure you drop them in oil without each sticking to each other. This depends on how much water is retained in Onions. To get best crispy fries, drain as much water as possible but enough to get a good coating of flour!

These get cooked fast, so make sure you remove them or turn them as required.

Remove to a kitchen towel to drain excess Oil.
Kakarakaya Pakoda.

Kakara Kaya or Karela or Bitter gourd makes a wonderful veggie to be eaten as Pakoda. You don't get to feel the bitterness this way. I make it two ways, either as bajjies or pakodas. Either ways its good.

For Pakodas, remove the outer skin and chop Bitter gourd either as rings or horizontal of 2 " size. Soak in salt, after 5 mins, we get water which can be squeezed. This ensure the bitterness is removed to an extent. Remove seeds. Pat in a towel to remove excess water. Add salt and spices, mix well. then add Basan and ensure it gets a good coating.

Then fry these in hot oil.

For making Karela Bajji, remove seeds and soak and squeeze excess water. Dip in think basan batter and fry in Oil.



Pakodas are on its way to "Power" less event hosted by Easycrafts, who wanted us to cook without using any electrical appliances. Well Basan and chilli powder were ground in the Mill and not by me!..Hehe ..thank god, she didn't say not on a stove!

Enjoy with a cuppa of coffee! Of course coffee can also be part of the entry if it isn't ground by you!

Sending the Bitter gourd Pakodas to Pooja from My Creative Ideas for her VOW: Bitter Gourd

In search of a perfect Mutton Briyani!

I am always in search of one, believe me. Hubby dear is fond of Briyani, especially Mutton Briyani. Whenever he visits a place know for its briyani, he makes a point to have it and decide if it met his expectations. He lived in Hyderabad for a while and enjoyed the most in eating the best Muslim mutton briyani. Since then its been a search for him to have another dish that might meet his expectations. Then his travels lead him to Ambur, a small town down South Tamil Nadu. That place is again famous for its briyani. So he makes a point to spend his lunch time there to have the Mutton Briyani. He says the rice grains are well cooked yet they don't stick together. The meat is well cooked yet its crispy and soft. Well he used to go on and on. And everytime he tells me, I used to feel bad that I haven't been able to meet his expectations. We have a Muslim family friend and that Aunty used to make it for us everytime we happen to either visit them or pass their place. And without saying her dishes used to taste so heavenly. Amma makes wonderful briyanis, no doubt and even he appreciated mine, but he says he was not able to get that exact taste as made by the Muslims in Hyderabad.

Couple of his recent visit to Hyderabad was disappointing because the briyani was not good. I have even bookmarked few briyanis that I have recently seen being blogged. Finally I can say I was able to satisfy his penchant for Hyderabad Muslim Briyani. This recipe given by a cook who for a Muslim met his approval. This gets done in a jiffy and easy to prepare! This is their Sunday lunch. I made Mutton Roast to go along with it. Hubby dear always keeps saying his brother in law makes a mean mutton roast. And I always wanted to see how he makes. There is never time for him to cook when they come visiting us. So I planned to ask him to prepare when we visit them this weekend. But I was so pleasantly surprised when hubby dear complemented that my dish came out as his BIL!!.. Imagine that. Anyway I still plan to check out how he prepares. But I was happy that hubby dear and Athamma loved their Sunday lunch!

Mutton Briyani

Ingredients Needed

Basmati Rice - 1 & 1/2 measuring cup
Ghee - 2 tbsp
Oil - 2 tbsp
Ginger Garlic - 1 tsp
Small Onions (Shallot ) - 50 gms
Onions - 1 & 1/2 medium
Tomatoes - 2 medium
Chilli powder - 1 tsp
Green chilies - 2 nos
Curds - 1 tbsp
Lemon - 1 medium
Coconut Milk - 2 glass
Water - 1 glass
Salt to taste
Cinnamon - 2 "
Cloves - 3
Bay leaf - 2
Cardamom - 3
Mint / Pudina leaves - 1/2 cup
Coriander Leaves - 1/2 cup




Method to prepare

Soak Rice for 10 mins

Clean and Cut Mutton to required size pieces. Drain so that excess water

Grind Sambar Onions along with ginger garlic paste. Chop Onions and Tomatoes finely.

Heat oil and ghee in a pressure cooker. Add all the whole spices. Then the paste Onion ginger garlic paste. Fry till the raw smell leaves.

Then add onions along with and fry till its brown. Add mint and coriander leaves. Fry for a min, then add mutton pieces. Let it fry for 2 mins. Water will come out of the meat. It can be cooked for some more time. Then add salt, chilli pw, turmeric pw,

Cook on high, then add tomatoes. Fry for 2 mins. Once its half cooked, add the drained rice. Mix again so that everything gets coated.

Then add 2 glass of coconut milk and 1 glass of water. For basmati rice, I always add 1: 1 & 1/2 water , but since mutton has to get cooked, 3 glass of liquid is added.

Add 1 tbsp curds and juice of 1 lemon. Cover and put it on 2 whistles.

The end result was just too good, I was told. The difference might have been because of the onion paste and coconut milk. I normally don't add so much coconut milk.

Mutton Roast

This is something I just did on whimsy but turned out so good. It had a nice and rich brown coating over the meat that it was quite tempting.

Ingredients needed:

Mutton - 150 gms
Onion - 1/2 medium
Sambar Onions - handful (must be 50 to 70 gms)
Tomato - 1 medium
Salt to taste
Oil - 1 tbsp
Meat Masala powder - 1 & 1/2 tsp
Chilli powder - 1 tsp
Ginger Garlic paste - 1/2 tsp



Method to prepare:

Chop onions and Tomatoes to fine pieces. Heat Oil in a cooker, add the chopped onions. Fry till they are brown. Add g-g paste and sauté well. The add the mutton pieces and fry well on high flame. Then add tomatoes will the spice masala and little water. Put it on 4 whistles or till mutton is cooked.

Remove the lid once the pressure is released. Cook on high flame. Adjust the salt, I removed some for my daughter and added the chilli powder for hubby dear as he likes it real hot. Fry till all the water is absorbed and the mutton pieces gets a nice coating of masala.

This was a good combi to the briyani as I didn't prepare any gravy for it. The briyani was quite spicy to be accompanied by Onion raitha.

Enjoy!

Masala Peanut!

Masala Peanuts or Masala Groundnuts is my most favorite snacks that Amma prepares. I remember Amma making this for all our Vacation Trips. During my high school, we used to make trips to Ooty and other places down south every summer and this used to be on the top list to be done. We used to travel with family friends who was Dad's senior at collage and later colleague. Their girls were of my age. So it used to be fun travelling with them and munching on these snacks. Either of them would decide to make Masala Peanuts as Uncle and Dad loved munching on these as they talk about clinical stuff. It used to be so much fun, when they keep poping these into their mouth, and it misses the target as they get involved in their discussion on a case. They wonder where the peanut gone. The entire trip lasting around 3 to 4 days will only be focused on eating snacks or other stuff. Infact I dont' now remember much of the places visited unless associated with these snacks. So apart from Travelling time, this gets done during Festival season like Diwali too. So this Diwali, this is what I planned to cook again.

Groundnut is a very important one at home. We consume it so much mainly because we used to cultivate this in our lands some years back and still do. Now we get it from shops. Still it has its very important place in our kitchen and heart and of course tummy! We make chutney, add to rice or just eat plain. Best decoration could be Masala added.

After marriage, when I visited my in-law place, I was so pleased to see that a box full of Masala Peanut was lying around. I came to know that my father inlaw loves this too. So now its obvious that they will understand the passion we have for this wonder nut.

Here comes a recipe given by Athamma. Amma adds curry leaves and garlic roasted. So I added in the end

Ingredients Needed:

Groundnut/ Peanut - 100 gms
Besan / Bengal gram Flour - 3 tbsp
Chili powder - 1 tsp
Crushed Garlic - 4 pods
Salt to taste

Garnish

Curry leaves few
Whole garlic - few


Method to prepare

Wash groundnut in water and drain. Mix Basen, salt, chilli powder and crushed garlic to the Nuts and mix well.

Heat oil in Kadai. Once its hot, drop the peanuts into them and cook in sim so that nuts get cooked well.

Remove to a kitchen towel. Fry curry leaves and garlic in oil. Mix these to the Fried Nuts.

Any spice powder can be added as per taste.

Sending these to Vee for Diwali Special.

Microwave Easy Cooking with Snacks - Round up and next Theme!

I see that its time again for another round up! The entries that came in are so innovative and wonderful!. Before I go on with the round up, lets talk what we can do this November in Microwave! Lets do any curries or Poriyal as we call in Tamil or Thoran of veggies that go as accompaniment for main course. It can be anything that is not a gravy but can be semi liquid or semi dry. Which ever you please, check here for details. Send in with Subject line MEC: Side Dish by end of November!

Now lets move on to see what snacks have come.

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Rajeswari from RAK's Kitchen sends us this yummy looking snack Hot 'n' Spicy corn chat. For a blogger who started just few months back, she has many wonderful dishes like Suzhiyan, which is my favorite. check her out and enjoy!

Hot 'n' Spicy corn chat is ready for you in app 8 mins!


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Next comes from Asha, a wonderful and am sure, favorite of many. I couldn't believe she was able to do this in Microwave, so wonderful. Masala Peanuts is my all time favorite but have always had only the deep fried ones.


Asha was not just inspiration to me, but to B&J, who seem to by munching only Cashew, Almonds etc. I happened to read B's comment in so many different places! Thanks Asha for such a wonderful snack and your trial and err to be succeeded recipe is a treasure to us.

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Check out Dhivya's maiden's attempt in making cinnamon crisps in Microwave. She says her hubby runs around with 'Home Food is the Best and Healthiest' tag, so food got from outside is complete no no! How wonderful!

we will get to know all the healthy and tasty food that she dishes out for her folks. But a snack getting ready in flat 3 mins is just too quick!. If you don't believe me, check it yourself...

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Next comes Sangeeta with a bowl of Sweet! Well we don't mind sweet too. So lets check her quick Custard that she makes with Fruits!

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Keerthi brings us Chat made from Puffed Rice. She says this gets done in a jiffy that she makes these and enjoys them often after her return from work! I guess this will be very useful for me!


I never know what to eat when I return from home. And with the loads of puffed rice always lying around home, this shouldn't be a problem.

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Well this snack comes from Hima, the Snacks Queen. She has an event themed on Snacks and I can't be disappointed with what she offers right!. She says her husband is a die hard fan of Dhokla, so is me!

I have always gulped down loads of these during college days. So imagine my joy when I saw she has made it in microwave!

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Viji, as everybody knows is a versatile cook. The dishes she spins out are amazing. Her recent RCI Tamil Festival dishes were simply out of the world, so was her round ups. Be sure to check them out, if you haven't already.



She made Cornflakes Mixer, which looks so tempting. This is definitely on my to do list as most of her dishes!

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Anything of Paneer is my favorite, I was only surprised to see that my daughter is a die hard fan of Paneer Tikka..so when Easyindianfood sent in her paneer Tikka microwaved.

I knew I don't have to keep taking my daughter out for this!

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The pleasure one gets on getting a nice mail from a person you haven't met is something so sweet. This is what I felt when Bindiya sent in her entry. The first time I visited her blog I was surprised at the array of beauty her colour combinations gets across. I like her fork esp.!...


She sends in a snack out of papad..so innovative! Check out for yourself!

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Suma sends us a simple, protein rich snack that is great for munching - Moong Dal. I don't agree less on that. I always remember getting this from Haldirams and imagine, suma makes this quick in mw.

Thank you Suma for your innovative ideas

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Siri sends us discs..is it for playing..nay open your mouth and in they go directly...because they are spicy brinjal discs..


She says that they were so yummy that she ate all of them right from the MW bowl itself. If that was the case, I will fear to do this..:)..I have a
bunch at home to feed and I keep eating them all???...hehe..:)

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Who wouldn't like potato fries. That too which looks so crispy and yummy and tempting. This is what I felt when Kalva sent in her picture. It was just too yummy to look! Check out Kalva's Spicy And Crispy Aloo Fry.



Btw her blog name is so cute..Curry in Kadai ..I thought Curry in a hurry!..

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Craving for Pizza ????...Check out Sona's Pizzas-de-assorted!!!. The Kitchen scientist is ever busy discovering and inventing new stuffs for us to enjoy.

This time, she has excelled by coming out with unique toppings for pizzas. Have you heard about boiled Egg on a pizza or a Fruit Pizza !!!..hahah...she is even gonna patent these...way to go Sona!


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Now comes treats from the lovable Lathamma. I was sad that I couldn't feature her dishes this month, as most of her cooking is done in mw. But she was sweet enough to send in, not just one, but two when I asked her about her entries!



Check out her Sabudhana khichidi, which looks like pearls in a melody and Oil free groundnut!

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Coming to what I did for this month. I felt bad that I couldn't try any of the dishes I had planned to do for this event. I was quite held up with work and kids. But had been planning for something real difficult but was able to manage only pop corns. Though they came out good, to be frank I like my stove top pop corns.

I added a spoon of oil along with corns in a mw vessel. Micro for 10 mins. They popped out well. But on stove top I get it done in much less time. This may be because I took it right off the freezer!

But I look forward to others who may have tried out popcorn in mw.

Please let me know if I have missed out any entry.

Thank you everybody for your wonderful contribution. Looking forward to next month's entries.
Enjoy and do try out these snacks and let me know if they were helpful!

Baby Corn Masala Dosa ~ 101 Dosa Variety!

Ok, I love dosa! I can eat one all three times, any time and all times. Well that should make it quite clear that I am dosa fanatic. So here's an attempt to create and try many Dosa Varieties as possible. Varieties can also mean the combinations that work out good with dosa. So to make things work out easy for myself, I will refer to the gravies or side dishes that go well with dosa! How is that for a start! Amma has a different proportions for different types. So will plan to get all the details from her and update the post as and when I get to work on this series. I am going to call this 101 Dosa Varieties and combis. How is that for a name. Recently I happen to read an article which featured on a Catering school that came out with 1000 varieties, if I am not wrong. So that proves this can be done. Other dosa varieties that I have blogged are Goduma Dosa ~ Chapdosa, Erra Karam Masala Dosa, Pesarattu, Adai. Sides dishes that go well with Dosa are Carrot Kurma, Pithiki Pappu Kura ~ Hyacinth Bean Curry, Cluster Beans Curry ~ Mattikayala Kura. Of course, sambar is an evergreen combi. Today's is about Baby corn Dosa. First time when Amma made this, I just loved it. But we never got around preparing it for various reasons. When I went for Veggie shopping, I just couldn't pass this on. So got a bunch and didn't think about it for a while. Everyday Athamma would ask when I would give those poor Baby corns some moksham. Finally I said today is the day for its salvation! Thus originated Baby Corn Masala Dosa for us to relish once again.

Ingredients Needed:

Dosa Batter

For the Masala

Baby corns - 3
Onion - 1 medium
Tomatoes - 1 medium
Chilli powder - 1/ 2 tsp
Coriander powder - 1/2 tsp
Salt to taste
Oil - 1 tsp
Method to prepare:

Chop Onion and tomatoes to fine pieces. Remove the husk and cut baby corns into rings of 1 " size.

Heat a pan with Oil. Sauté Onions, once they are brown, add tomatoes along with salt, chilli and coriander powder. Cook well so that it becomes dry.

Add baby corn pieces and cover and cook for 5 mins. make sure the baby corns are well coated with masala.

Heat a tawa. Once its hot, spread with oil. Pour one ladleful of dosa batter. Add oil, turn around and then cook for 1 min. Turn it once again and place a spoon of Baby corn Masala and pack like a napkin.

You can make this two ways. Either place the Masala on the top side and turn around. This way there are chance for the masala to get stuck to the tawa. Second, once both sides are cooked, place masala in the middle and fold it, covering the masala and let it cook for 1 min. Either way it tastes yummy.

Serve hot Baby Corn Masala Dosa with Coconut Chutney or just like that.

Ok, here's what I want from you all. Let me know the different varieties that can fall into this 101 Dosa Varieties. I want to cover all the different versions or things that can be done to a Dosa!

Enjoy!