Friday, November 30, 2007

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!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Thursday, November 29, 2007

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.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Monday, November 26, 2007

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!



Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Saturday, November 24, 2007

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!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Friday, November 23, 2007

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!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Thursday, November 22, 2007

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.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Wednesday, November 21, 2007

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.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Tuesday, November 20, 2007

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!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Monday, November 19, 2007

Naan, Chicken Tikka Masala, Cinnamon Nutmeg Chicken ~ Weekend Cooking

It was a wonderful weekend. I didn't work this Saturday and spent the time with kids, I squeezed into 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 am, 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
Chilli 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!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Saturday, November 17, 2007

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!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Friday, November 16, 2007

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!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Thursday, November 15, 2007

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!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Wednesday, November 14, 2007

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.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Tuesday, November 13, 2007

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!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Related Posts Plugin for WordPress, Blogger...