Godumai Halwa, Wheat Halwa ~ The Traditional Sweet!

Wheat Halwa was something I always thought I should make an attempt! I love Thirunelveli Halwa and I can eat a load, of course figuratively. But I can perk up energy to even do that half way! I remember the many occasions that Dad had got this especially for me and it used to be something I used to enjoy. Goduma halwa is loaded with ghee, it literally oozes out, even pouring out ghee. But its worth every bite! I always thought the best way to enjoy this halwa, would be taking a spoon of it and rolling it around your mouth and slowly slipping on each small bite of it. See I have made a thesis on this subject! Best part is, hubby dear doesn't like this, so I get to eat his share. Worse part is, he never remembers to get this. Of course that was in the past. Now he has made it a rule to buy this occasionally and I indulge in this sinful act till it lasts!

When the famous friends announced the next puzzle to be cracked in the Open Sesame 2, I was all ready for it! I am amazed at the intelligence that Dhivi seems to have in creating the puzzles, they are just awesome! I guess taking pity on us less intelligent mortals, she has given some obvious clues on the way. Else there is no chance for one to hit on the head! I chose the Box 3, yeah I have an attachment for 3 and sent the answer. Maybe because I was obsessed and had already worked on this, finding the answer was quite easy. But you never know these girls, so I was still apprehensive on the answer!

I am a grass , or am I a cereal or a grain
I am everywhere and in almost all the foods you eat
My whole being used in many ways without restrain
I offer you something which is so hard to beat

I am as old as you can think of me to be
Thought to be originated from the land of camels
I am breakfast, lunch and dinner for all to see
Or be it desserts from cakes , pies to caramels

I am famous all over the world from east to west
As breads, flatbreads , cookies to muffins
I am v healthy and like a treasure chest
For ppl - weight conscious and its healthy kins

Buckle up and take a pen and a paper
I am yellow when alive, brown when put to 'dust'
Eating me makes you look so dapper
Now think hard and tell me what is that grain that we all genuinely trust


I said it was Wheat and yes I got it right this time!



Since wheat halwa was something so long on my mind, I decided that I am going to make it. And yes, this was what I was busy cooking last Saturday night after 10 pm! I had couple of recipes on hand, but didn't want to take a chance in experimenting at this point, so referred The Yummy Blog, as I knew Lathamma had posted this. With a print out and all things, I set forth to make it.

The changes I made to the recipe was increasing the sugar, cos you know I am a sweet person..:0)..though I don't like sweets, I like sweets to be sweet! Puzzled? Well another change was adding saffron. Lathamma asked for saffron colour, well I thought I will add saffron straight. How about that, holding the saffron by its horns and asking it to yield its colour!

Preparation time : 15 mins
Cooking Time : 40 mins
Soaking Time : 12 hrs
Cuisine : Tamil Nadu

Ingredients Needed

Whole Wheat (wheat grains) - 1 cup
Sugar - 2 cups (You can increase to suit your taste)
Cardamom powder - 1/4 tsp
Ghee - 5 tablespoons (You can increase if you like)
Saffron colour or Saffron strands - 1 pinch or abt 5

For Garnish:
Your choice of nuts roasted in ghee

Method to prepare:

Wash and soak the wheat grains in water for 12 hrs.

Then drain wheat and add 1 cup of water and grind in mixie. Strain through a sieve to get the thick milk. Add another cup of water and grind it for another 2 mins. Strain and repeat process till you get the husk left behind. It took me about 4 times.

Heat a heavy bottom pan or Kadai. Add the sugar and the milk and cook on slim. Its very important to cook in sim, else it will get lumps. Only mistake I did was to let it unattended when the wheat milk started gathering. Then I had to press it down to remove the lumps.

You got to keep stirring continuously, until the milk starts thickening. Add the saffron and cardamom powder. Then add the Ghee. Keep stirring and cooking on sim. Its done when you can roll the halwa into a ball.

But you also should see if the ghee is oozing out on the sides. Add the nuts and mix well.

The consistency is very important if you want to cut them into shapes. If you add more ghee and allow it to be cooked a little longer, you will get the consistency as of Tirunelavi, though I am sure the Traditional sweet has more to its secrecy!

Anyway I was glad that I attempted this halwa, though I am not sure I will want to try again because of its tidious process, but its worth the efforts.

Microwaved Quick Mango Chunda!

Mango Chunda was something I got to taste during the Gurathi Food festival we had at office. One of my colleagues, was a gujju and he said this is their prized dish. We had Masala puri as one of the items and this is what they decided on. When we asked him to share some of their stored stuff, he got some very reluctantly, thinking we might waste. He needn't have worried, the bowl was clean licked off! I was most taken in by it and always wanted to try at home.

When I choose Bottled as the theme for this month's Microwave Easy cooking, I was hoping that I will get around making some of those book marked preserves. I had a Mango chunda recipe on hand. But it was with stove top reference. I knew it should take more than 5 mins to get it done. But I was still hesitating to handle it. Last week was the busiest one in terms of cooking something new and clicking it for the blog. But my obsession for this would never cease!

When I happened to chat with Divya, she said she has a Mango chunda made in mw. I said I have been thinking of making just that, only I was thinking of the timing. so she mailed back the recipe with the MW process. Yeah, the recipe was the same but the timings, my god the one on stove top says it takes about 40 - 50 mins, working on the sugar and mango.

Infact Divya's recipe calls it to be soaking in for 5 mins, I skipped and just mixed sugar with Mango and kept it inside. It was just too simple to make in Microwave! Imagine by the traditional way, the whole family is involved in mixing the sugar and heating over the pan on a stove top! After making it and enjoying it with Roti, I felt I was really glad that I did this in microwave as this I feel is the real benefit of cooking in Microwave.

Ingredients Needed

Raw Mango, grated - 1 cup
Sugar - 1 & 1/2 cup
Turmeric a pinch
Chili powder - 1/2 tsp
Roasted Cumin seeds, crushed - 1/2 tsp (I used powder)

Method to prepare:

Grate Mango and mix turmeric to it. Then mix the sugar to the Mangoes and in a MW safe glass, keep it for 2 mins.

Open and stir well. Then keep for 3 mins.

The sugar is all well melted and mixed, The consistency should be of one thread, when you test it.

Then mix the chili powder and jeera powder. Mix well and let it rest for 5 mins.

Enjoy with rotis or as such. This is my entry for my Microwave Easy Cooking, this month themed on dishes that can be bottled!

This I heard stays good for a year. But I am sure if I make this, it won't be around for so long!

We had been to Tiruchendur on a day trip and came back this morning. I got many mails from friends and readers saying they heard there was a slight tremor in Madras. Since we were not at home, I asked Athamma about it. She said she didn't feel anything. So it must've been very slight, thank God for that! Thank you all for your concerns. I am feel very honored to have your friendship!

Will be back with pictures we took in Tiruchendur. Have a great Sunday!

Lunch Box Series : LBS#37

When I sat to write this post, I was actually thinking what to write. Sometimes I find myself without any story to tell you! And without a story, I really can't proceed right. In the last few days, I have been cooking a lot. Yeah, blog wise its a good news, because I don't have to scratch my head to think what to post. But when it comes to question of what to say, most of the times I don't have a problem, except for days like today.

Ok, its been a while since I regaled the antics the twins have been up to. Atleast at office, we get to sit for a while, but its only running on our toes, the moment we step in our home. Last evening, I landed home, to see all of them running around like they are been chased.by the other. My niece was also playing along my kids and it just liked like crèche! My parents, who were looking at the drama these little ones were creating, had that dazed look. Hubby dear even teased them, by throwing a challenged if they were up to baby sitting these naughty ones for a day. I was really amused hearing that. Hubby dear was also very elated. He told that he was welcomed by Peddu with a dance. Peddu saw his father and in his excitement, he danced around. Well I can imagine that. And hubby dear went on telling me this, till we went to sleep! If I have to relate that in comparison, its like a boy in his first crush!..:)

Anyway coming to my lunch box today, I devised a plan to change the combine and I landed with a different one, atleast the same vegetables and different dish.

Today's Lunch Box had

French Beans Kootu
Indian Broad Beans Stir Fry
Plain Rice
Cumin Pepper Rasam
Curd Rice

French Beans Kootu with Channa Dal

Since I have always only made a Kootu with either Snake Gourd or Chow Chow, I thought I could try beans for a change. And if I used tur dal, it might sound very much like Sambar, so here with Chana dal!

Ingredients Needed

Beans - 100 gms
Channa Dhal - 1/2 cup
Onions - 1 small
Tomatoes - 1 small
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric - a pinch
Salt to taste
Grated coconut - 1 tsp

For Seasoning

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


Method:

Take a pressure cooker and cook Channa dal for 3 whistles, then add chopped beans and put for another whistle.

Heat a pan, add the seasonings. Then add the onions, sauté well, then add tomatoes. Add all the powders. Cook for 5 mins. Then add the cooked dal and vegetable, add some water. Let it come to boil. Sim for 10 mins

Finally add grated coconut.

Indian Broad Beans Stir Fry ~ Chikkudu Kaya Talimpu

Ingredients Needed:

Chikkudu Kaya (Indian Broad Beans) - 250 gms
Onions - 1 big
Garlic - 2 pods
Chili powder - 1/2 tsp
Turmeric a pinch

For seasoning

Curry leaves
Mustard seeds + Urud dal - 1 tsp

For Garnish
Ground nut powder - 1 tsp

Method to prepare:

Cut beans to small pieces. Boil them in water for 10 mins or until its cooked. Little water can be retained.

Chop Onions, Crush the garlic..

Heat oil in a kadai, add mustard seeds and curry leaves. Then add onions and garlic, fry till they are brown in colour.

Once the onions are brown, add the cooked beans. Cook for 2 mins, add the chili powder and turmeric and salt. Cook on high flame to ensure the water in the beans gets evaporated. The result will be a well mixed veggie with all the spices. Finally add the ground nut powder!

Enjoy and have a great weekend!

Spicy Tamarind Chutney ~ Andhra Special!

When I think of raw tamarind, I get transported to my childhoods days, spent in eating those right off the tree! When I was about 8 years old, we lived in a smaller town. The house was surrounded by acres of empty place and there was a big compound enclosing it all. We had many trees like Tamarind, Mangoes and lots of other ones. During summer, when the tamarind tree is full with its yield, my friends used to climb the tree and shake it down. I used to be one standing below, eagerly waiting to pick the first one. And once we had our load, we all used to gather around and enjoy these tangy ones. Wow, that crispy raw Tamarind, it looks that light shade of green, when you bite it, its juice gushes out. That taste is something, that will forever linger on your taste buds! The seeds are then dried for a while and then thrown on coal and till now I have not tasted anything that good!

Tamarind is something we use in everyday dishes. And the specialty dishes like Pulihora, Fish Curry I have already posted. Of course, there is the Puli Kolambu that Amma's signature dish, that I am yet to make. Somehow, hubby dear doesn't prefer tangy dishes, so its not often I cook with only tamarind. I asked Amma and said, though I know I am yet to post the Puli Kolam, I wanted something entirely new! Immediately she said, she knows of this chutney that her father loved. My grandfather, during one of his posting in a remote village, had to stay there without the family. Now my grandfather was a serious person, and most people who come in contact with him, are always scared and very hesitant to even utter a word. So imagine he had to stay away from family and his food was to be taken care of by others. It so happened that his clerk used to make this Tamarind Chutney and for the entire period he stay away, he generally eat this and lived. On his return, he asked ammama to make this for him. So finally I got to taste what got my grandfather hooked!

One mouthful of this and you have different flavours hitting your senses. I mean it literally! We made it in the morning and had it along with steaming rice and ghee. I don't think you need a separate passport to take you to heaven. This is enough! Hubby dear, who normally never much vocal on tangy things, said I should've made this while he was at home. That should convey how tasty this was.

Preparation Time: 10 mins
Cooking Time : 10 mins
Cuisine : Andhra
Serves - makes a regular cup
Shelf life - 3-4 days in room temperature

Ingredients Needed:

Tamarind - medium lemon size soaked.
Sambar Onions - 50 gms
Coriander Seeds / Dhaniya - 2 tsp
Cumin seeds / Jelakara - 1 tsp
Dry Red Chillie - 5 nos
Turmeric - 1/4 tsp
Salt to taste
Oil - 2 tsp

Seasoning

Mustard Seeds + Urad dal - 1/4 tsp
Curry leaves - few
Method to prepare:

Wash and soak tamarind in water for 10 mins. Meanwhile dry roast the cumin seeds, coriander seeds and chillies. Allow it to cool.

Peel and chop the onions to quarter size pieces. In a dry mixer jar, take the tamarind, the spices, chillies, about 4 onions pieces. Grind to a smooth paste using the tamarind soaked water.

Heat the oil in a pan, and temper with seasonings. Then sauté the chopped onions till they are brown! Add turmeric and simmer for 2 mins.

Then add the ground paste and cook till the oil comes out. All it took was only 2 tsp of oil.

It takes about 10 mins to get cooked.

Store in a dry container for 3-4 days. Serve it with hot piping rice with a dollop of ghee.

I sent it as a side for rice and kootu, it was a different experience all together. This is a recipe for keeper for sure!

Sending this to Sig who is hosting the JFI themed on Tamarind. JFI is an event started by Indira of Mahanandi.

Kothu Parotta ~ The Ultimate Joy Food!

Kothu Parotta has been on my mind for ages. Must be really years. Seriously, have you ever been in a situation where you wanted to taste something and when you do, you simply fall in love with it! You get so depressed for the many years spent without tasting it. This happened to me. This is the ultimate Street food you can get, in this parts of the world! If you are familiar with the gastronomical indulgence of the people hailing from Tamil Nadu, then this is their ultimate choice for fast food or street food, as you may call it! I have always had a great passion for Parotta. When you walk on our streets, more in particular, the market places, you can for sure, see many such Parotta wala on the push carts. The aroma that sniffs pasts, pulls your heart strings to core.

I have always longed to eat in such places. But the puritanical attitude, which rears its ugly head at times, never allows it. I am not a puritan par se. But a woman is allowed to have her contradictory attitudes right! Plus the strict rule that Dad always has, never to eat anything from the street or road side shop because of the hygienic conditions. I have never eaten from any such shops. Can you believe, we went to Bombay, Calcutta, but never eat anything off the street! All those yummy chats and masalas. They did tug me to no end. But then Dad's rule or not, even when I traveled without him, I can't get myself eat in those places. Though one part of me, always longed I wasn't so prudish!

Now all said and done, it isn't I never enjoyed Kothu parotta. My colleagues used to order this from Saravana Bhavan. Saravana Bhavan is really conjus, they give a very small box with an overly charged price! Still this colleague ordered Kottu parotta for lunch, almost every day. And most times when we sat for lunch together, I used to share mine. Though not sure how authentic, it sure was yummy! But then where is authentic coming in a fast food. Though Amma and I used to experiment and generally cook lot of new dishes, this was something we never attempted.

During my blog hopping, almost a year back, I came across a recipe and I had noted the method. When Sia announced street food for MBP, I knew I can finally try Kothu parotta. I had bookmarked many recipes showing how to make one, but since the concept of MBP demands we follow another blogger's recipe, I tried following Spicyana's recipe. I had loved her bowl! But as catastrophe happen when you least expect it, yeah else its not called catastrophe right, I found myself not finding time to make this. I thought I will again have to postpone making this.


Was it not for Sia warning to shoot me, I won't have made this! I didn't even read her message fully, I sent a mail saying no no no, I don't want to be shot but would prefer cooking this lovely Kothu parotta for her! And then she has the WBB this month, right!. Thanks a lot, my friend, we have a lovely dinner last night. And the greatest pleasure was, Peddu liked it so much that he came back for a second helping and wouldn't share it with Chinnu. Chinnu came running to me and said ' Tha Na tha na." Not sure what the means, but that's what Chinnu keeps saying these days. Well, Athamma gave orders that this is going to be cooked often, but with wheat flour!

Now coming to the Kothu Parotta, this is a lovely way to eat Parotta. Check this post for making Parotta!

Kothu Parotta ~ Easy Beesy Way to Spicy parotta
Adapted from here

Shredded Parotta - 6 nos ( I used only All purpose flour for making the parotta)
Onions - 2 medium
Ginger Garlic paste
Green chillies - 1-2, Slit and chopped to half
Capsicum - quarter of a medium size one
Spring Onions - half of a bunch
Tomato sauce - 1/2 cup
Salt to taste
Oil - 2 tsp
Coriander to garnish

Though the original recipes uses Crepes, I made parotta and didn't use whole garlic and ginger. Instead used a ginger garlic paste as it was stocked. Omitted Soy Sauce and Celery. Added more Green chillies to suit our taste!


Method to prepare:

Make the Parottas before you start with this. Actually this came into picture to use the day old parottas. But I think the fresh one will be best for kids.

Cut Onions into squares or big chucks. I don't like to chew on big capsicum pieces, so chopped them fine.

Trim the Spring onions and use the onions for sautéing. Tear the parottas randomly. I don't think same size will have that effect!

Heat a pan with oil. Add the onions, fry well. Once they turn pinkish, add the ginger garlic paste. Fry well. Then add the capsicum and cover for 2 mins in sim.Once they are soft, add the white onions from the spring onions. Stir well.

Now add the green chillies, salt and the green part of the spring onions. Once they sizzle well, add half of the tomato sauce.

Then goes the parotta pieces. cook on high flame for 2 mins. Then add the remaining tomato sauce so that its gets coated well.

Add rest of the garnish and cover for 2 more mins. Check the parotta softness and add more tomato sauce if required.

Serve hot!

Kothu Parotta is on its way to join the party at Sia's place.

Thota Aaku Mamidikaya Uragaya ~ Pickle with Mango and Amarnath Leaves!

If you are somebody like me, who hesitates to take in greens, then this recipe for sure will convert you! This is the first time I am ever making a pickle out of it and the credit all goes to Athamma. After her visit from her daughter's place, she got back some Aara Keerai or Thota Aaku. I know Aara Keerai may not be referred as Thota Aaku. Amma was giving a different name for this.

Anyway recently Amma had got raw Mango and its been lying around in the fridge for so long! On her return, Athamma was really shocked that I hadn't attended to that lone Mango. I said I didn't find time to even glance at it and hoped every much that it would remain raw! Yep, it was still raw, the shelf life of raw mango to remain raw is app 10 days! Ha Ha, Dad will give me a field day, if he happens to read this. Dad always teases us that we are always checking out the shelf life of all ingredients that go into the fridge!



So I was happy that I could finally get to make that Mango into something. But this turned out to be simply too good! I still can't believe myself that it tasted so yummy.

This is another Andhra Special coming your way!

Ingredients Needed

Mango - 1 cup grated
Ara keerai / Thota aaku - 1 cup (washed and dried and chopped finely)
Methi seeds /Fenugreek Seeds - 1/4 tsp seeds roasted and ground fine
Chillie powder - 1 tsp
Salt to taste
Oil - 2 tsp

Seasoning
Red chillies - 2-3
Mustard seeds - 1/4 tsp


Method to prepare:

Wash the Greens couple of times. Chopped them finely into very small pieces. Then dry them in shade, till they are all dry.

When you are ready to make the pickle, grate the mango and keep aside.

Roast the Methi seeds and powder them fine.

Then heat a pan with oil. Temper with Mustard seeds, the add the Red chillies. Fry well.

Add on the chopped greens. When they are nicely fried and mixed well, add the grated mango. Fry in sim for 2-3 mins. Then add the fenugreek powder and chilli powder and salt. Fry till oil comes out.

Since this is a pickle, you need to be little liberal with Oil.

This stays good for 3-4 days in room temperature. And for a week when stored in fridge.

This week's Weekend Herb Blogging is back on home ground. So sending this to Kalyn's Kitchen!

Kajjikayalu or Karjikayalu~ Andhra Special!

We had quite a fun cooking late on Saturday night. Our dinner was simple as hubby dear was not in town. And kids graced us by going to bed early. We found ourselves in the kitchen by 9.30 pm and I saw Athamma was getting something ready. I was busy cooking for one of the pending events. Imagine staying up late to cook up for events. Seriously, I found myself laughing over it. But nevertheless all interested. Athamma was planning to make Kajjikayalu. I remembered helping out Amma, when she used to make these a decade back. Its been quite long, since we made it at. I know hubby likes these and its been on mind for a while. But we always get our dose of these, when my sister-in-laws gets them when they visit us.

Since it was already getting late, I said we will do it on Sunday. Once my dish was all done, I sat to work on the Mela entries. Let me confess right away, I may not be able to do the round up in another atleast 2-3 days. Anyway I was busy working, when suddenly the skies opened and it really poured. Power got cut and I sat up fanning the kids till wee hours. It was all thunder and lightning. Konda and Chinnu were fast asleep, while Peddu got up. He says 'Ma, Paa', the moment he gets up. He shows the milk and asks for a feed. This is how he is being doing off late. He recognizes all objects and says just the first syllable. We got to understand what he is saying. I thought he might get scared of the thunder, but he happily slipped on the milk, looking at the lightning that managed to peep in. We then slipped to oblivion not knowing when the rains stopped.

Morning next, was one beautiful one to wake up too! It was all so chill and misty. Imagine we getting this climate in this season. But then our city is known for its off seasonal behaviors, and that's one of the reasons why I love it so much! We thought we will get down to making the Kajjikayalu or Karjikayalu as its also called, before the kids come down on us, so I clicked away many pictures while making it. Thought of making a video, but since hubby dear wasn't around, I couldn't manage both cooking and capturing!

Kajjikalu is a famous Andhra sweet. Its outer layer is made with All purpose flour or Maida and is stuffed with different fillings. It can be of these separately or combined. We can use Coconut filling, Fried Gram, Poppy seeds, and yes you can think of others too. We made both coconut and dalia fillings. To know which is what, Athamma toped the dalia ones with red colour!

Ingredients Needed:

For the cover:

All purpose flour / Maida - 1 cup
Ghee - 2 tsp
Salt - a pinch
Water to knead

For the filling:

Grated Copra - 1 cup
Sugar - 1/2 cup or (you can increase as per your taste)
Cashew nuts - 10 whole ( you can use other nuts combination with raisins)
Poppy seeds - 2 tsp
Cardamom a pinch

Oil for Deep frying

Method to prepare:

Kajjikayalu are normally made in half moon shapes. There are many ways to make this. You can even make these in the molds available.

To make the dough, take the flour, salt and ghee in a bowl. Mix well. Then slowly add water to knead into a stiff dough. If you want to get a crispy cover, the dough has to be stiff. When you allow it to rest, it will get soft again. So either you mix some more flour before rolling out. Or you knead and roll out immediately

To make the fillings, grate the Copra or the Dried coconut. This tastes great and also stays longer as the fresh one might get spoiled.

Chop the cashew nuts into small pieces. Mix the grated coconut, cashew nuts, sugar, poppy seeds and cardamom together. This will be a dry mixture.

Making the kajjikaya on the rolling board.

Once you are ready to roll out, divide the dough into small equal balls. Using the rolling pin, dust the balls, flatten them into small circles, like the puris.

Scoop a spoonful of the coconut filling and place on the middle. List one side of the dough, bring to the other side and press well. You can dab some more flour and press well so that the filling doesn't come out.

Making it in your palm.

Once you roll out the cover, take it on to your left palm. Hold it while you scoop in the fillings. Now gently cover both open sides. You will end up having a half moon.

In all shapes, to get the design, you have to turn the sides like tuck in and then press. Then again tuck in. As shown in the picture.

Round Kajjikaya.

This is much easier way to make. Roll out two small puri size dough. Place the filling in the middle. Place the other puri on top and press down well.

Once you have all the Kajjikaya filled and ready, Heat the oil for deep frying. Once the oil is hot, simmer and gently drop in the kajjikaya. Fry in low flame, only then the outer layer will be crispy.

Turn to the other side, when its cooked on one side. Once its done on both sides, drain them on to a kitchen towel.

I actually didn't count how many came as I was eating them non stop without having my breakfast too! Talk of an addiction!

I am sending our famous Kajjikaya stuffed with coconut to Suganya who is hosting AFAM themed on Coconut.

Sending this to Vani of Batasari, who is hosting the RCI: Andhra Festival Foods! I never knew about this until Asha told me. I would've been really sad to have missed it. Thanks Asha and thanks Vani, will try to send in more!

Wasabi Coleslaw on Roasted Paneer!

Taste & Create was one event that got me hooked on to its concept. This event hosted by Nicole of For the love of food, partners with another blogger and we got to pick a recipe from our partner's blog and prepare. Last month, though I was having a note on the time and all, I completely forgot to send the mail. This time round, I had reminders to give my name on time. And on top, my dear friend gave me a gentle reminder. I was so happy she did. I sent out a mail immediately to Nicole asking her to consider my name for this month's edition.

Then I completely forgot about the time. One fine day, I saw Simran doing a post on this. And I thought I was again missed out for this edition too. Simran sent a mail saying she saw my name on the list. What a shock! Imagine you are in something and don't even know about it. Went to Nicole's blog and yes, I was in the list. I promptly clicked on the link and landed in Culinary Disaster! But you expect it to be some disaster right? No its not, Jeff has given a misnomer to his beautiful blog. I was hooked reading through his posts and amazed at the many different chicken dishes he has! All with so many herbs and many different ingredients. It was literally a feast for a person to cook non-vegetarian.

While I was still browsing through the posts, my eyes fell on this and I thought wow, two events in one shot. Why not, especially when our dear local walking encyclopedia has got her hands on the tube. These days I only rely on her knowledge to know where to get what. So I sent her a mail immediately, asking if she still has that tube of wasabi with her. Bang the reply came saying she still has and will send it across soon! She was sweet enough to send them across to my office and my security was looking suspiciously at the bag. Want to know what the goodies Anu sent along with the tube. Her homemade cookies, can't believe this is her first attempt. Both Konda and hubby dear got hooked to them. Infact, Konda took these for her school snacks, which I must say, says lot about the cookies! Thank you, Anu. You are too sweet!

Now, coming to the recipe I made. I had all of the listed ingredients except, Rice white vinegar. I used fruit white vinegar. I don't know if the taste differs and used a wee bit less of wasabi as it was really strong! This is also the first time I using purple cabbage as its called here. Peddu was very much taken in by the looks. As coleslaw is also served with fried fish or chicken, I thought I could top it on my all time favorite, Paneer! I had a slab of this tucked in for making the ever in demand PBM, so I thought I could make it come out as something different!

Wasabi Coleslaw on Roasted Paneer
Adapted from here

Ingredients Needed:

Purple Cabbage - 2 leaves
Green Cabbage - 2 leaves
Carrot - quarter piece
Spring Onions - 3 stalks
Salt to taste
Fruit wine vinegar - 1 tsp
Soy sauce - 1/2 tsp
Ground pepper for the kicks
Wasabi - 1/4 tsp or even less

Method to prepare:

Grate the cabbages and carrot finely. Chop the spring Onions. In a bowl, take the chopped vegetables and mix all the ingredients.

I finally added the wasabi, tasted and adjusted. Take care to add very less as its quite strong.

Heat a pan with butter. Take a Paneer slab and place on the butter. Roast for a min or two. Sprinkle some salt and pepper.

Take a scoop of the coleslaw and place on the roasted paneer.

Tastes great as a starter!

I am sending this entry to Kay, who is hosting this month's Think Spice event, and she is thinking Wasabi!

Dosa Mela Round up ~ Part 4!

It always turns me on! With its texture so soft and complexion so fair! Well, I am talking about the dosa batter. Of course, from the round ups, we know not all dosa batter is fair! But I am talking generally in terms of the passion it gets out of people who love it! Its ought to be declared a Global Food! I was thinking there can only be that many dosa lovers, even after those big round ups. But I was proved wrong.

Even many days after the round ups, I kept getting mails asking for entries to be added to the mela. I finally decided its best I do another round up. But days were flying as typical it is when you are busy with something. And I totally forgot that this is still pending! Let me finish this before the Roti Mela comes on picture, is what I thought.

So here comes another set of Dosas to tempt you all!

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From the Iyengar's Kitchen comes a lovely Pudina Raagi Dosa. Now what can be more healthy than adding mint to an already healthy stuff.


Veda does a great job in combining both!

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Sita finds an easy way to feed her son egg, who doesn't like omelet or boiled ones.

So the egg finds itself topping the delicious dosa.

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Now I have always been so open about my passion for Tomato Dosa. This is my the most favorite from what my mom makes.

So its not fair that Anu tempts me so with her oh so beautiful pictures! Be sure to check out her step by step pictures..everything looks great

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Ranji loves dosas, but when it comes to preparing it, she prefers one that's quick to fix.


So try out this no fermentation, no chutney dish..and you will crave for more for her Methi dosas!.

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Now would you believe it, for Subha thinking of Mysore Masala Dosa, she gets reminded of Mumbai!!!...yes its true..


She was first introduced to this super duper delicious dosa in Mumbai!

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Ramya brings in another traditional recipe, that she learnt from her MIL.

All those boiling and then mixing it with masala, makes it one exciting dosa to try, not to mention her tempting picture!

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We have a Sweet corn adai coming all the way from Amma's Special. When its from Amma, anything is special.

But this I must say looks extra with loads of corn in it. What a healthy way to eat!

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Raaga comes out with a healthy Vegetable Dosa! You have a sour batter on hand, then this is it for you!


She says she had this for the original mela, but what a luck she posted it on time for this pending edition!
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I thank all bloggers for their enthusiastic response. I really loved doing a recap on dosas again!

Look out for the Roti Mela round ups!

Lunch Box Series : LBS#36

Its been quite sometime since I have been to a vegetable market. I remember going to those a decade back. There were times when I used to take Amma in the bike and we both will check out, all the fresh vegetables and bring back a load. I even remembered how much a kilo of tomatoes costed the previous time and that even used to be a topic for discussion for a while. And those times when we decided to make Cauliflower Manchurian, we scour the market for Spring Onions and full bloomed Cauliflowers. During the Cauliflower season, you will find every nook and corner selling these in push carts.

Then came the concept of vegetable supermarkets. All fresh and neatly packed in covers, these shops used to charge you more in the initial period. Now they sell at almost the same cost as the local market. Dad has always taught us to think quality is the best in whatever we buy. He never approves of getting things in sales. So he was one happy person who he saw these shops emerging. Vegetables washed and neatly packed, all ready to use. When he makes a visit to these, he comes back with too many things and Amma used to complain. He used to tell her, cook 4 vegetabls for a meal. Then it used to be a big task for Amma to come out with dishes using four different vegetables.

These days, in most of these vegetable supermarkets, they even sell packets with freshly chopped vegetables. Its packed based on the type of curry you want to make. I am yet to try those, though I have heard my friends saying its good. I really wonder how much time will it take them to chop few vegetables!

Anyway coming to the visits to vegetable shop, these days its hubby who does it. And I told him to get some different vegetable on this visit. Every other day, its the same veggie for Sambar or for Puloa. I was really getting bored. We make Kootu with Snake gourd, Chow chow. And of course, anything can go into Sambar. So I was wondering what different veggie he is going to bring. Well he got the same ones, but asked me to try something different! He said why don't you try something different from the same old Pottalakaya or Pudalankaai Kootu!! Well what do you expect, I made a poriyal out of Snake gourd, I guess its different! Of course with moong dal to make it healthy!

Today's Lunch Box had

Mulakaya Sambar ~ Drumstick Sambar
Pottalakaya or Pudalankaai Poriyal - Snake Gourd with Moong Dal
Cumin Pepper Rasam
Curd Rice

Pottalakaya or Pudalankaai Poriyal - Snake Gourd with Moong Dal

Cooking with Snake Gourd is quite interesting. You can do bajjis, Kootu and not to mention this Poriyal. This actually tasted great!

Ingredients Needed:

Snake Gourd - 100 gms
Yellow Moong Dal - 50 gms

Seasoning:

Mustard Seeds + urad dal - 1/2 tsp
Red chillies - 4 broken.
Curry leaves
Salt to taste
Oil - 1 tsp

Method to prepare:

Scrap the outer skin and chop into fine pieces of 1 inch size. Soak them in Salt water for 10 mins. And squeeze them well.

Meanwhile, par boil the moong dal to half done. If you like your poriyal to be well mixed, you can fully cook it.

Heat a kadai with oil. Temper it with Mustard Seeds and Urad dal. Then add the curry leaves and broken dry chilies. Fry for 1 min.

Then add the squeezed snake gourd and add salt. Simmer for 10 mins. It should be cooked. Once its done, add the cooked moong dal and mix well.

Taste great as a side for Sambar!

Reminder: Entries for Roti Mela can keep coming on!!!

Thengai Sevai ~ Coconut Rice Noodles!

I was seriously wondering what to prepare with coconut. We mostly use coconut for korma. But we also make Coconut Milk Rice, Thengai Sadam and some sweets like Coconut Poli, Kozhkattai etc. Of course, we always have the quintessential Coconut Chutney and the Kobari Mudda always ready at hand. I wanted to make something exclusively for the AFAM, hosted by my dear friend Suganya. So that Coconut Puri was something bonus, I should say.

While I was still breaking my head wondering what could that special dish that always excites my taste buds, when I suddenly remembered the Coconut Sevai. I love Sevai, especially I have eaten Sevai made with Lemon and Coconut. But I always loved the coconut wala much better than the lemon one. Remember I made the Mango Sevai, yep I still had a packet of Sevai. Infact since I planned something else for hubby dear, I made half of it and had all the coconut sevai to enjoy myself. I still have a packet of Sevai on hand. One never knows what one is going to come out with.

Fixing a Coconut Sevai is very fast. If you have all the things ready on hand, all you have to do is to assemble them in a hot sizzling pan and you have your Sevai nicely flavoured with Coconut. There is nothing like working out a quick meal. I mostly have grated coconut readily stored. So this took about 10 mins to get done.

Ingredients Needed:

Rice Sevai - 1/2 cup
Grated Coconut - 1/2 cup
Mustard Seeds + Urad dal - 1/2 tsp
Bengal Gram dal - 1 tsp
Cashew Nuts - 5 whole.
Green Chillies - 2 -3 no
Curry leaves - abt 6 leaves.
Salt to taste
Oil - 1 tsp

Method to prepare:

Cook Sevai in about 3 times of water. Once its well cooked, drain them in a colander. This takes about 5 mins

Heat a pan with oil. Temper with Mustard and Urad dal. Then add the slit chillies, curry leaves. Add salt and mix well. Then add the grated coconut and fry for another 2 mins. Then add the cooked Sevai.

Simmer for 2 mins and let it get mixed well.

Your delicious Coconut Sevai is well ready within minutes.

My plate of coconut sevai is on its way to Suganya who is hosting AFAM themed on Coconut. Since this is such a quick breakfast to fix, sending it to Raaga, who is hosting WBB, Express Breakfast.

How to set Curds ~ Making of Curds!

Making of Curds or as its called setting of curds, must be quite an easy one if you are used to doing it or have seen it being done often. I have always seen Amma setting this late in the night. She has certain vessels, which she doesn't use for anything else. I have tried following this principle to greater extent. At times, Amma ends up boiling a whole new pack for setting the curds. Then she will be seen cooling it under fan or over a bowl of water or at times seen blowing it. It used to be fun. In our climatic conditions, we need not really do much. It gets set automatically. Of course, provided you have the milk in the right lukewarm temperature.

To record, to find out if the temperature is correct, this is what Amma told me when I was in my teens. Wash your hands. Dip a finger into the bowl of milk. If you find the milk to be nicely warm, then its the right temperature for setting. And she also keeps the vessel near the stove. The warmth from the stove would be transferred to the vessel. What was so funny was, when we visited them in Calcutta, I found her setting the curds in a hot box. She said only then the curds was getting set. For her, it was the first time, she has ever lived away from our beautiful city. And that didn't educate her enough on temperatures. A winter is as warm as in a late summer here. How fantastic! Whatever, we love our city.

Now coming to myths surrounding setting and borrowing curds, certain things take a cake. Like the myth, that curds shouldn't be borrowed after sunset or on certain days. Well I have never really asked more than the basic question. I wanted to know why it should not be, but of course there was no valid reason. This reminds me of one funny incident. When I was in high school, we had a neighbour with whom we were very close. She used to be mostly at our place when her kids were at school. We indulged in many cooking experiments. It used to be real fun. Once she got some guests from her native place. Two people in their 70's and couldn't really hear or see things properly. But they came visiting them and wanted to tour the city. They returned back home after touring and sat for lunch. Once it was over, they asked for buttermilk. On bringing out the curds vessel, they said they will make it themselves. Not knowing what to say, aunty gave them the vessel. That's it, after few mins, they returned an empty vessel. She was lamenting that they didn't even bother asking if they had to keep some for setting the next batch.It was ever more daunting because it happened on a day when she couldn't ask others for culturing the curds! Heights of belief!


How to set the Curds:

Bring the milk to a boil and simmer for 2 mins.

Remove from heat and allow to cool. The temperature should be luke warm.

For 1/2 liter milk, you would need app 15 ml of curds to set. This is the regular teaspoon. You can always adjust based on the temperature and the curds.

Cover with lid and let it set for about 6-7 hrs in places where its over 35 degrees C. It normally takes about 5 hrs app in our temperature.

When you find its set, put it in fridge.

Few things to spoil the curds or turn it to sour, will be adding the culture when the milk is very hot and covering it.

When you find that its too hot, allow it cool down.

Adding more culture than needed.

When you find its not set properly, heat some extra milk and add to the curds. Cover again. It should get set within hours.


How to make Curd Rice or Perugu Annam, check here

And you want to know how to eat a curd rice, then Lak has great notes on it! She infers that the way to a TamBham boy's heart is through serving him a perfect Thayir Sadam!

Palak Moong Dal ~ Spinach in Mung Bean!

This was supposed to be the first post to be followed by the Palak Puri. But somehow it got first! Things always happen that way right. We plan something, and something else happens. Anyway how we cope with it and make the best, is the part of the game called life! Well I guess I don't need to go further into that topic. This Palak fantasy we indulge, goes back to those days before marriage. This was something that Amma used to make so very often. We used to ensure we had this on table, atleast once a week. That was the attachment we had with this dal.

But after marriage, things somehow changed. Since hubby dear used to prefer mostly spicy stuff, these dishes took a back seat. I always thought of making it, but it never somehow came around. Finally we have reached a point, where everything gets accepted. You can say its time constraint or so many factors. Fact remains, we finally got to make this. This dal becomes more interesting when all you got to do is, pluck few leaves and your dinner is ready! This is what I did this Saturday. Not being sure what to prepare for dinner, I was walking with the kids in the backyard, when I suddenly happened upon these pots of spinach plants. They had bloomed well. And all those memories of Palak in Yellow Moong dal, was all I could remember.

I went back home with a handful of leaves. And finally they danced a melody in company of the lovely Yellow Moong dal! The dance of the youth all remembered again!

Ingredients Needed:

Spinach Leaves - about 10 - 15 medium leaves
Yellow Moong Dal - 1/2 cup
Garlic pods - 2
Onions - 1 small
Green Chillies - 3-4 nos
Salt to taste
Cumin Seeds - 1/2 tsp
Oil - 1 tsp


Method to prepare:

Pressure cook the moong dal till its half done. Take care you don't over cook this.

Heat a pan with oil. Temper with cumin seeds. Once they start spluttering, roast the finely chopped garlic. Fry for 1 min, till they leave aroma. Then sauté finely chopped onions. The amount of onions used can be less. Sauté till its pink.

Wash and chop the Spinach to fine pieces. Add these along with the slit green chillies, to the pan. Sauté well. This takes about 3-4 mins.

Then add the cooked Moong dal and add required amount of water. Bring to boil. Adjust salt. Simmer for 5 - 10 mins. The dal should be of medium consistency as this is usually served with Pulka or chapatis.

If you feel the spice is not enough, you can add chili powder while its boiling. This tastes great with Pulkas. Though I served it with Rotis.

Sending this to Joanna from Joanna's Food, who is hosting this week's WHB. Weekend Herb Blogging is an event started by Kalyn!

Coconut Masala stuffed Puri ~ Roti Mela!

Once upon a time, there lived a glorious dish called the Coconut Puri. It lived in a world filled with full of glossy, colourful yummy dishes. Its companions reeked like those of exotic Channa Pulao, Corn on Toasts and such. Not to mention its partner in fame, the lovely Carrot Chutney! But for all its glorious days and yummiest looks, it was always sidetracked for likes of Channa pulao and many such. Every time it was opened to glance through, Coconut Puri all stands upright for all attention, for it knew it was a looker and a teaser. But will people ever want to actually try it? Such were the sad thoughts, that crossed its mind many a time. Every time the pages were leafed and it was passed on for something else.

Many a summer passed, when finally one Sunday morning, it all changed. From backdrop wonderful fame, it was brought forth for a lovely praises and it has since lived so high in the hearts and minds of those who devoured it on that fine Sunday morning. That Sunday morning, was when Amma finally decided she wanted to make Coconut Puri. Of course, not without its partner in life. Thus emerged from the realms of hot burning furnace, the knight in the shining armor, tucked within it, the delicious coconut all tossed with spice and flavour! Its great on its own. But it does plead you to make its partner, the Carrot Chutney too. We finally succumbed to both and had a feast of a lifetime. As one of the many such feasts that always come back to haunt, this used to tease me, taunt me and kill me with its overdose of appeal.

And many such summers after, I found myself longingly looking at the picture, that spoke of my long ago Sunday spent frying and grating the coconut to perfection and finally dressing it with a sheet for a cover! Yes, I was finally able to make this. What a recollection it was. Was feeling bad that I didn't have time enough, to make the lovely carrot Chutney. But I promise, will make it sure soon. But for now, let me present the glorious Coconut Puri in all its wonder!

Ingredients Needed:

Wheat flour - 1 cup
All purpose flour - 1/2 cup
Salt to taste
Water to knead the dough

Coconut Filling:

Grated Coconut - 1 cup
Gram Flour/ Besan - 2 tbsp
Salt to taste
Chilli powder - 1/2 tsp
Green Chili - 2 finely chopped
Ginger - 1 inch
Curry leaves - 5-6 leaves
Mustard seeds + Urad dal - 1/2 tsp
Oil - 1 tsp


Method to prepare:

In a bowl, take the flours and make a stiff dough. Since you are adding maida, it might tend to get soft. So ensure you add very little water to get a stiff one. Moreover when you allow it to rest for a while, the dough tends to get softer.

Meanwhile get the filling ready. Grate the coconut into fine pieces. Chop the chilies, ginger and curry leaves into fine pieces, as these have to added into the fillings and should not come out during frying.

Heat a pan with oil. Add Mustard and Urad dal. Once the mustard splutters, add the green chilies, ginger and curry leaves. Fry for 1 mins. Then add the grated coconut, fry well. To this add the besan. Fry in sim, till you get the aroma. This takes about 2-3 mins.

Remove from fire, add the salt and chili powder. Mix well. Sprinkle few drops of water and gather the filling into a dough. Remember that water is just to gather the coconut, besan and other ingredients. So just few drops is enough.Also more water will drink oil. So add enough to gather as a ball.

Divide the puri dough into small balls. Flatten by dusting it. Divide the fillings to equal balls. Place a ball in the dough and cover well. Dust it and gently roll out like chapatis.


Heat a kadai with oil. Once its hot, gently drop the puris and fry as you regularly do the puris. You have to take extra care while rolling out, so that the filling does not come out.

Let it get cooked well on one side, before flipping on to the other.Once its cooked on both sides, drain to a kitchen towel.

Coconut Puri is walking alone to the Roti Mela, it breaks my heart so, to see it without its lady love, the Carrot Chutney! But I don't Coconut Puri won't be missing its partner much in the Mela hungama!

Are you still thinking about what to make for the Roti Mela. Do think fast, just another 4 days to go!

Actually when Suganya announced Coconut as the Fruit of the Month, I was wondering what I should post as I have no more coconut dishes. Only while I was drafting this post, I remembered and felt how wonderful! So sending this to Suganya for her AFAM event, which is Coconut this month. AFAM is an event started by Maheswari of Beyond The Usual.

Palak Puri, Spinach Puri ~ Roti Mela!

As I was telling, I had shortlisted some 15 new Indian Flat breads to be made for the Mela. But as luck would have it, things at home has been really hectic . The bunch of paper printed all the recipes is still fresh without any tale of being handled. Normally the paper by end of cooking, gets changed in colour and look. It attains that well handled appearance that says without any questions, that it has been looked at, quite a number of times and has gone through a long process of being unattended on the Microwave. Yes, thats where I keep my papers that have recipes to be cooked. Then once I am done, I don't even put them back in the shelf. It takes some days to finally transferred back to the shelf.

Now coming to this Palak plant in the pot, I should say this is the only thing we have ever tried growing in our back yard. Athamma is known to resort to these pots to yield us some of its leaves, in the dire needs of not having anything on hand to cook. But long before this, there was a time when Amma used to make this Palak Puri and Methi Puri, very regularly for breakfast. She uses the delhi palak as its called. That gives a real vibrant green colour to the puri.

Deciding that I am going to make Palak puri, I went and plucked about handful of the leaves, as I was planning to make only 4 of them. After the process and mixing, I found that these leaves were not giving out that real green colour. But anyway the taste was great. So next time, its going to be delhi palak for the puri.


Ingredients Needed:

Atta / Wheat flour - 1 cup
Palak / Spinach - 10 leaves
Chili powder - 1/2 tsp
Garam Masala - 1/4 tsp
Salt to taste


Method to prepare:

Wash the leaves well and boil them in water for 5 mins.

Once cool, run them in mixer to get a paste.

In a bowl, take the flour, salt and the palak paste. Mix well.

If its not enough to gather as a dough, add little water to get a stiff dough.


Let it rest for 5 mins. Heat a Kadai with Oil for frying.

Divide the dough into equal balls. Roll them as regular puris.

Once the oil is hot, gently drop each one and deep fry as you do with your regular puri.

Cook on both sides and drain them to a kitchen towel.

Serve with pickle or any gravy.

This is going to the Mela too!

Kakarakaya Kura ~ Bitter Gourd Curry!

For Weekend Herb Blogging this week, I am going to blog about a vegetable that's my hubby's most favorite. And of course, something I keep my distance from!I try quite hard. Its a real wonder how this particular dish never got featured as the pictures are quite old. Until my marriage I never bothered to ever taste this dish the innumerable times that Amma must've prepared it. I was thinking I will eat it later and later, maybe never in this life time!

Imagine my utter shock on knowing that this is hubby dear's favorite vegetable. It was too shocking, can anybody actually like this vegetable. One that's too bitter, do what you may but can never remove that bitterness from it! But it looked like I was against a wall. I had to cook this atleast once, if not many times in a week, something with this vegetable. So its always some stir fry or dry curry or at sometimes kura is what we come up with. This kura is quite popular in Andhra.

Bitter Gourd is also known as Bitter Melon. Its considered to be very healthy and especially for diabetics. In our local, most people also advise to drink its raw juice to control Diabetics. But apart from its medicinal value, hubby dear simply loves it. This gravy or Kura is the best way he enjoys.

Ingredients Needed:

Kakara Kaya - 100 gms
Onion - 1 big
Tomato - 2 medium
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Ginger garlic paste - 1/2 tsp
Clove - 1
Cinnamon - 1 inch
Groundnut powder - 2 tsp
Salt to taste
Oil - 2 tsp


Method to prepare:

Grate the outer skin of the bitter gourd and chop into thin circles. Dry roast them on a pan. If you have a granite kitchen slab, drop the toasted gourds on the ground, this is normally done to remove the bitter ness. Then soak in salt water for 5 - 10 mins. This is to remove the excess bitterness in the gourds.

Heat a pan with oil. Sauté the chopped onions till they turn pink. Then add the Clove, cinnamon, then after a min, add ginger garlic paste. Fry for 2 mins, till the onions are brown on tips.

Then add the chopped tomatoes and dry spices powders and salt. Let it get cooked well. Squeeze out the excess water from Bitter gourd and add to the pan. Cook on high flame for 2 mins. Then add 1/2 cup water. Bring to boil.

Then simmer and cook with lid for about 10 - 15 mins. When you think its thick enough, add the ground nut powder. Mix well and cook for 2 - 5 mins.

This goes very well with rice or Chapatis too.

Bitter gourd is on its way to Astrid from Paulchen's Food Blog, who is hosting this week's WHB. Weekend Herb Blogging is the brain child of Kalyn.

Chambray, Til ko Alu and Pakku ~ what - a thali from Sikkim!

Its such a wonder always. Being part of a country, which is a home to many cultures, to people who speak so many different languages, its hard to be familiar with all! So taking part in the Regional Cuisines of India, is such a wonderful opportunity to learn about different cultures, different cuisines. You may never actually visit that place, but by cooking something that's common in that place, sure gets you a feeling of knowing something about them!

I haven't traveled much through North India, except couple of times to Calcutta and both the times, had a great time. But I don't think I would ever get an opportunity to visit other states like Sikkim or Nagaland. So when my dear friend Bhags announced North East India as the cuisine we got to cook this month, I was left clueless. Of course, she was kind enough to give some links. But as usual, this and that kept me quite busy until the very last moment! Infact I was alerting hubby dear to be ready for a feast on North Eastern Cuisine. Still I was so very concerned when to actually get down doing it.

Hubby dear finally came to rescue. He said he would want to have those lovely Momos, he remembered eating while he was in Delhi. Though the steamed Momos famous, he preferred the deep fried ones. Apart from this, I also went through the list that Bhags had given. I finally nailed Sikkim to be the cuisine I wanted to try. Actually all other things sounded so complicated or something not available locally! For all the potato disliker I claim to be, for all RCIs, I end up making something with Aloo. With just 3 days to go, I couldn't postpone it any longer. I decided on a Meat dish with Rice and Aloo.


When I checked I had only Keema, so it was to be Keema curry. Of course, I hope nobody is going to fly down from Sikkim to show draggers at me, for changing their authentic recipes. I marched home with recipe and hoped my pantry will have all the things needed. Rice was quite simple and Aloo was wonderful. This was the first time I was eating Sesame powder in a vegetable. We always use Sesame in Pulihora or in Sweets or Savories. Aloo emerged as a delicious darling all decked up in Til powder!

Only I encountered a disaster with the keema curry. It was to cook on slow for an hour. I knew it wouldn't take that long, so was having an eye on that. But as luck would have it, my twins decided it was their potty time. And rest is history! What was supposed to be a gravy, ended up charred to its base and I had a sukka keema on hand. Hubby dear didn't complain but I was feeling awful! He said it tasted great, so the next time I am going to have both the eyes on that!

Adapted from here

Chambray ~ Fry-Cooked Rice

Basmati Rice - 200 gms (1 cup)
Cinnamon - 1/2 inch
Turmeric powder a pinch
Salt to taste
Bay leaf - 1
Ghee - 2 tsp
Black Cumin Seed - 1/4 tsp
Water - 1 & 1/2 cup

Method to prepare:

Wash and soak rice with bay leaves and cinnamon for 15 min.

Heat ghee in a non-stick wok, add the cumin seeds, let it splutter. Then add the rice without the water. Fry for 2 mins in sim.

Then add the turmeric and salt. Mix well and add water. Cover with lid and cook in sim for 10 mins or till the rice is cooked.

Chambray is eaten with Til ko alu.

Til ko Alu ~ Potatoes with Roasted Sesame Powder.

This is the first time I am cooking with roasted Sesame seeds. It gave a real yummy taste to the roasted potatoes. The recipe calls for boiled potatoes. But since I was using just two medium potatoes, I pan roasted them with the onions. Finally it gave an excellent taste!

Potato - 2 medium
Onion - 1 sliced
Green chili - 4 sliced to small pieces
Sesame seeds (Til) - 10 g
Salt to taste
Oil - 1 tsp

Method to prepare:

Roast the sesame seeds in the pan in sim. Once its roasted, remove and grind to a smooth powder once its cool.

Peel the skin of the potatoes and soak in water.

In the same pan, heat oil. Add chillies and onions. Sauté the onions till brown.

Then add the cubed potatoes. Simmer and add a spoon of water.Cover and let it get cooked. After 5 mins, add the roasted til powder. Mix well and again cover it covered.

This gets cooked in about 10 - 15 mins.

This was a good combination with the rice, though you may find it little dry. So ensure you add about 2 spoons of water while its getting cooked.

Pakku ~ Mutton Keema Curry (oops Dry keema)

This curry was without any chilli powder, so I added it. I obviously can't expect hubby dear to eat without that!

Mutton Keema - 250 gms

Marinating paste:

Onion - 1 medium
Cumin seeds - 1 tsp
Dry Coriander - 1 tsp
Chilli powder - 1/2 tsp (my addition)
Ginger garlic paste 1/2 tsp
Cloves - 2
Cardamom - 1
Cinnamon - 1/2 inch
Nutmeg powder - 1/4 tsp
Turmeric powder a pinch
Salt to taste

Method to prepare:

Wash and drain the keema.

Make a paste of all the ingredients. Then mix it with Preparation : Marinate mutton pieces with the paste, add salt and turmeric powder, Chilli powder and keep for 20 min.

Heat a pan with oil and add the marinade and cook it covered, till its done.

My thali is on its way to dear Bhags who is hosting RCI this month featuring North East Cuisine. RCI is an event started by Lakshmi of Veggie Cuisine

Rava Laddoo ~ Sugarbomb Treats!

You are hurried and in need of a quick sweet to be fixed? No worries, Rava Laddoo comes to rescue. Still I have known that it takes an expert to come with the perfect ones of white snowy balls of heaven! Amma is known for her yummy Rava Laddoos! You eat one and you are left craving for the second. Amma always makes these for Deepavalli and also whenever we fancy it. Of course, this is such a quick and easy one to prepare. Yet nothing beats this in its taste and its very popular.

Rava Laddoo or Rave laddoo or Sooji Ka Laddo or Suji Ke Laddoo are also referred as Semolina Sugarbombs by my dear friends. There maybe many versions to this simple dish, yet its a wonder how this never fails to please us with its heavenly taste. Everybody at home simply love this Rava laddoo. Still I didn't know to what extent, until my daughter actually asked for the recipe from Amma. Amma had made this recently and it was quite late in the night, when she sent us the box. When Konda saw it, she wanted to eat it, even though she was all ready for bed. She was going on telling me that I should ask Ammama on how to prepare this as she likes it a lot. I never realized that she was this fond of it. Next day when Amma came home, she asked for the recipe, saying 'Mummy might not remember to ask for the recipe. So tell me how you prepare it. I will remember for her'. I was too surprised at her enthusiasm.


I have always only helped Amma in frying or making the balls. She used to ensure each laddo has atleast some nuts in them. Since I never like cashew, I always make sure I make myself some non cashew laddoos. But its always been a pure bliss, watching Amma make these laddoos quickly while its still hot, always making sure the cashew nut or raisin is somehow on the top! Though I have never made these before, I was finally forced to learn the recipe!

Makes - 10 Laddoos as seen in the picture.

Ingredients Needed:

Rava / Semolina - 1 cup
Sugar - 1 cup
Ghee - 25 gms
Milk - 25 ml
cardamom powder - a pinch
Cashew nuts - 10 whole nuts
Raisins - 10 nos
Grated fresh coconut - 25 gms

Method to prepare:

Heat 2 tsp of ghee in a kadai . Once its hot, sim and roast cashew nuts and raisins. Once the raisins balloon up, remove. Then roast the grated coconut. Remove once done.

Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.

In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder. Then add the sugar. Mix well.

Then slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddos, transfer it back to the kadia and cook in sim for 2 mins. Mix well and then cover it and let it rest for 2 mins. Then immediately make balls or laddoos.

Since we add milk, its best to consume within 5 days of making them. If you store them in fridge, you can have them for a week. But if truth be told, we have never had an opportunity to validate this statement. Nobody lets it stay for that long around our home unattended!

Tandoori Roti ~ Roti Mela!

Imagine I thought I had all the time in the world for me, to cook up as many rotis I can. Only to realize that time is flying and I haven't even attempted half of them. I just noticed the date today and I was really shocked. Yeah all my entries for the other lovely events are still pending. I did this Tandoori Roti during the weekend. And I have only this from the selected list of rotis. Hope all of you are well into making them as fast as you can!

The first time I had Tandoori Roti was in Tirumala, Tirupati. Imagine of all the places to have an authentic Roti, I choose that place to have. Whenever we travel, my dad and hubby dear warn me before entering into a restaurant, that I better not try to order Naan and Paneer Butter Masala. I know those statements would come anytime from them, still I always look very shocked and upset and ask them how they can think that of me. The thing is, left to me, I would try only that even in those remote places. Actually they taste great. More suited to our palate. Though I don't eat that real spicy stuff, I do like my curry to be little spicy and not so very bland.

So it was indeed a surprise for myself that hubby dear didn't' say much that evening, when I ordered Tandoori Roti. I was forced to order something as Naan was not available. But it ended up that I had a feast. It was one of those memorable dinners in our temple hill. That chill evening tucking into those hot rotis with spicy paneer curry, is not something I would forget so easily! When I came about this recipe, I was all for recreating the same feeling. Of course, you can't recreate a chill climate, give what may at this time in Madras. But I can still try right!

Ingredients Needed

Wheat Flour / Atta - 2 Cups
All purpose flour / Maida - 1/4 cup
Curds / Yoghurt - 2 tbsp
Salt to taste
Ghee or Cooking Oil - 2 tbsp

Method to prepare:

Take a bowl and mix the wheat flour, Maida and Salt. Add the curds and mix well. Add little water

and knead to a tight dough. The best way to get a stiff dough is to add water, little by little and knead well. Add more water only if its required. You got to knead well to get a smooth texture on it. Let it rest for 2 hrs

Divide into equal balls. Proceed with rolling out the rotis. On the rolling board, flatten the ball and roll it out into a size of abt 6-7 inches, it got to be little thick.

Heat a thick bottomed Tava, Griddle or a Fry Pan. I used a tawa. When the tawa is hot, Wet one side of the roti and put it on the Pan. Then wet the upper side of the roti as well with water, just sprinkle some water drops by hand or use a basting brush dipped in water.

Now reverse the pan over the flame and hold it in your hand and let the roti get roasted over the heat. The roti will be still on sticking to the pan. This takes about 1 min or so, to get cooked. You will see brown spots over it.

Once the Roti is done on one side, it will fall off. If its cooked all over, you can remove, else cook in the regular position evenly.

Smear the rotis with some Ghee on one side.

This normally comes out well in Tandoori Oven, but I didn't find much of a difference this way. So simpler and easier too!

I served it with Butter Beans Kurma. It did replace the void of parotta for me!

This is going for my Roti Mela!

This is off to Susan too, at The Well-Seasoned Cook for the Pancakes on Parade event. Thanks Susan for hosting the event!

Keema Samosa!

Actually I love fried stuffs! I always plan to make puris every Sunday. And there was a time when I used to make samosas so regularly at home. Samosas and Puffs were my most favorite items in the fried stuffs. Then life happened and these things seemed to be a thing of pass bys. There is this shop that sells the best samosas with spicy fillings. Dad came about this shop when he was introduced to it by his colleague. Dad is a person who never approves of buying things from just about any shop. But on this account, since it was his colleague who vouched for its freshness and quality, he was ready to embrace to our household. This was few years back. Since then, whenever he passes that shop by, he stops for a bag and comes back with hot hot lip smacking samosas. I can still remember those aromatic, crunchy spicy samosas. And of course, those yummy ones from my teens that I had cooked up!

When we were on this topic, I was telling Athamma how I used to make Samosas so often back then, she was all eager we make them again. She had notions of making Keema Samosas and was bent on making only these. She, infact soaked dry peas for a vegetarian ones for me. Which sadly took another avatar, for want of time. I can imagine the plight of those lovely soaked up peas. Imagining to dress themselves around a crunchy crispy rolls, they sadly had to do a sole job in a kurma! Not that Peas Kurma wasn't fantastic, its just that peas Samosas appeal more!

Coming to the stuffing of the Keema, we made extra for these samosas. And we attempted it early morning. Early the best, its said. The flour and the shortening is very important for the crispiness you get in shops. The flour that we used, gave us more of a white samosa, even though we cooked in medium.

Makes about 6 medium size samosas

Ingredients Needed:

All purpose flour / Maida - 1 cup
Salt to taste
Butter - 1 - 2 tsp
Water for making the dough.
Mutton Keema for Stuffing
Flour for dusting
Oil for deep frying

Method to prepare:

In a bowl, take the flour. Mix in salt and then butter. Rub well. It should crumble out. Then slowly add water and make a stiff dough. It should not be soft as it will drink up oil. Let it rest for 10 mins

Divide into equal balls. On a rolling board, take a ball, dust it with flour and roll out a circle of about 4 inches. Cut in the middle to get two layers.

Fry the Mutton keema till its really dry. Take a spoon of the filling and place in the middle of the layers. Cover as you do an envelope. Tuck in the sides and ensure there are no holes.

Once you are done with the entire batch, heat a pan with oil. Once the oil is real hot, simmer. Drop in gently and fry on slow flame in batches. Cook on both sides and drain to kitchen towel.

Normally the store bought ones stay crispy for longer time because they add more of butter. Since this was to be consumed immediately and more over in the morning, very less butter was added. Those times, you can serve them right away and also deep fry two times. This way the outer layer gets more crispy and crunchy!

Enjoy with tomato sauce!

Mutton Keema ~ Weekend Cooking!

During the weekend, we took the kids for swimming. Actually Konda and her father planned and we thought, seeing the pool, the twins might also want to jump in. As expected Peddu wanted to jump in, the moment he saw his sister and dada, as he calls his father. The two times we took them to the beach, Peddu enjoyed it the maximum. He happily sat in the water, with waves washing all over him, still he refused to come out of it. While Chinnu didn't even want his feet to be mudded. Knowing this, we took things for them, Chinnu's included anyway. Thinking he might be tempted enough to jump in. While Peddu happily jumped in, with the tube and merrily padded away, Chinnu got in and stayed just for a while. Infact, Peddu got to the water naturally, with his hands and legs doing a free style stroke! Chinnu was happy when he got out. He was more happy exploring other things around him!

While we were waiting for Konda and Hubby dear, I happened upon this lady who looked to be a North Indian. She was waiting for her kids, who were swimming. After a while few kids came out and were standing next to her. She started talking, asking them their names and next thing she asked was, if they were North Indians or South Indians. I was totally zapped for a moment, wondering why this question needs to be asked of a teenager! If she wanted to know what language they speak at home, could've asked the same thing in a different way. I know since she is living away from her native place, she may have wanted to know people with whom she could relate too. But my city is practically full of all states, so why feel left out! And how can we make our children learn to live in a more liberal world, if we don't come out of the old system! I guess it will take many centuries for that to happen!

Now coming to the Sunday lunch I made, it was surprising note that Mutton Keema never got featured in my dear blog. This was, once upon a time, a very favorite item that was cooked often. Now somehow, this seem to have taken a back bench! For hubby dear, mutton keema always comes in a combination. We have to make either Endumirapakaya pappu or Pachamirapakaya pappu along with it for rice.So it was Dal with Green chillies this time. There was also this Keema recipe of Amma's, which gets peas into it. Will try to get that done sometime! Then Amma made Pesara pappu Payasam or Yellow Moong dal payasam and sent across. It has always been my favorite and it comes out yummy.

Mutton Keema

Preparation Time : 10 mins
Cooking Time : 15- 20 mins
Cooking Mode : Pressure Cooker
Serves - 3-4 regular serving.

Ingredients needed:

Mutton Keema - 250 gms
Onions - 1 big
Tomatoes - 2 medium
Ginger Garlic paste - 1/2 tsp
Chili powder - 1 tsp
Roasted Coriander powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Cloves + Cardamom + Cinnamon powder - 1/2 tsp
Coriander leaves - handful
Oil - 2 tsp

Method to prepare:

Clean and drain the keema over a colander. Chop all the veggies.

In a pressure pan, heat oil. Sauté the finely chopped onions. When they turn pink, add the ginger garlic paste! Let it fry till its now raw.

Add the Keema to the onion paste. Cook on high flame. You will find moisture coming out of the keema. Add the turmeric and salt.Fry for 2 mins. Then add all the spice powders. Sauté on high for 5 mins. It will be well mixed and dry keema at this stage.

Add the tomatoes and 1/2 cup water for it to be cooked. Replace lid and put for 3-4 whistles or till the Keema is cooked.

Once the pressure is off, garnish with coriander leaves and again let it cook on high for 2 mins.

Serve it as such with Chapatis or with Dal and rice.

Mango Lassi ~ A sweet Lullaby

Lassi is for your soul! When there are times you feel low, then this is something that for sure, will make you high! Curds or Yogurt is something thats so very common at our home. I guess it is so in every Indian household! Growing up, there was never a meal without curds or perugu to complete the meal! And more so it was buttermilk or at times Lassi.

Lassi made with thick curds is a pure indulgence. All you need a cup of thick curds and a spoon of sugar. And you are all set for a treat! There was once a time, when we used to enjoy this delicious drink every afternoon in office. My colleagues and I used to complete with each other on making the best lassi. And everybody's used to be tasty. Whenever I make it at home, hubby dear never fails to mention that big glasses of lassi they used to get in Delhi! He says there can't be made a better way, anywhere else. Still as I have tasted that, my home made lassi is always the best!

When mangoes are in abundance, this is another way to enjoy the luscious mangoes in a glass of lassi!


Ingredients Needed

Thick curds / yogurt - 1 cup
Ripe mango - 1
Sugar - 1 tsp (opt)
Ice cubes - 4 (opt)


Method to prepare

Peel off the Mango skin and using a knife remove the flesh.

In a mixer jar, take the mango pulp, curds. Run it for 2 rounds.

You will get a thick mix of the pulp. If needed, add little water or sugar.

Serve with ice cubes for a cool summer drink!


My glass of mango lassi is on its way to Siri who is hosting A Cool Summer Event with 'Frozen

Butter Beans Kurma!

How many words do I need to express my love for Butter Beans! Butter Beans are a thing from childhood, which never fails to perk up my spirit! Butter Beans are not easily available in every other shop. So when Amma shops at those places where its sold, she always ensured she gets a big batch for us. It was even more special she always used to make parotta along with this.

When we find the packet with these Butter Beans, we all used to fondly shell the beans from their pods. Those long white pods had these lovingly encased within. Its like a nectar being enclosed and lets out to tease you and please you. This time when Amma got these, its been a long while. Still I didn't want to miss out on the parotta. She got these so cheerfully and placed them on the table! My twins immediately had a field day with these beans.

Though I love these beans to distraction, I have always known this cooked as kurma. But I have known this being cooked in a pulao or salad or however else you may like it. But let me tell you this kurma is the best way to cook this up! Since I didn't have time to prepare parotta and also as I have a big list of breads to be tried out, I made Tandoori Roti for accompanying this!

I searched the net for more information on Butter Beans. But I could only find it being referred as Lima Beans, which is not what I have on hand. So if you are aware of what this beans are called, do let me know! I made it a point to click the pods with the beans. So please enrich me with more informations! Locally these are called Butter Beans for their creamy texture and feel.

Preparation time: 5 mins
cooking Time : 10 - 15 mins in Pressure cooker
Serves - 3-4 persons one serve

Ingredients Needed

Butter Beans - 250 gms
Onions - 2 small
Tomatoes - 2 medium
cloves - 2
Cinnamon - 1"
Cardamom - 1
Ginger Garlic paste - 3/4 tsp
Coconut Paste - 1 tbsp
Fennel seeds - 1/2 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Garam Masala - 1/2 tsp
Coriander Leaves - for garnish
Salt to taste
Oil - 2 tsp

Method to prepare:

Shell the beans from the pods and wash well. Chop all the vegetables.

Heat the pan with oil. Add the whole spices. Fry for a min. Then saute the onions till pink. Add the Ginger Garlic paste and fry for another 2 mins or till the onions are well browned.

Stir in the chopped the chopped tomatoes. Add the salt and turmeric. Simmer for 5 mins. Then add the spice powders. Mix well and cook on high for 2 mins, while you are stirring it.

Add the beans to the tomato gravy and saute well. Make a paste of the coconut and fennel seeds. If you have fennel powder, then use the coconut paste and fennel powder. Let it cook for 1 min.

Add a cup of water to the pan. Cover with cooker lid and put it for 2 whistles. This does not need more whistle as beans are very soft and get cooked fast.

When you have the beans crunchy, its more tasty! so don't over cook it. At times, when the beans are less, we also use potatoes for a great combination!

For quick preparation, I normally store coconut paste and have ground fennel seeds. My Mixer does not grind small quantities. So we normally have these powdered in small batches and store them in air tight containers so that they don't loose their aroma!

Indian cooking is much easier if you plan and have things on handy!

Butter Beans Kurma is on its way to Maninas, who is hosting this week's Weekend Herb Blogging! WHB is an event started by lovely Kalyn of Kalyn’s kitchen.

This is my 12th consecutive entry to WHB and I am so very happy for the opportunity this event gives me, in learning more about the herbs, vegetables that we cook but never really learn much!

Lunch Box Series : LBS#35

Come Mango season and you normally see us planning for Mango this and Mango that! We for sure have Mango Dal or Mamidikaya pappu, Mango Chutney, Mamidikaya Perugu. I used to also prepare Mango Ice cream, Lassi, Milkshake. It will be Mango over dose. But you won't find any of us complaining on this over dose! Amma makes a yummy Mango Chutney, which I am yet to prepare this season. But we have had our share of Mango Dal and Mango Perugu. The latter is my most favorite form of eating Mangoes. Better than eating it as such, when combined with Curds, it takes you to a different level.

Mamidikaya Annam is another form, which makes you enjoy the raw, tangy mangoes in its best form. We use the Kilimuku Manga as we call in Tamil. We call it pachi mamidikaya. Both Amma and Athamma make this rice variety in different ways. I love both the versions. We made the way Athamma makes for our lunch box along with Mamidikaya perugu, our lunch box was one box of teasing stuff of heaven!

Today's Lunch Box had

Mamidikaya Annam ~ Mango Rice
Endimirapakaya Pappu
Curd Rice with Mangoes



Mamidikaya Annam ~ Mango Rice

Cooked Rice - 2 cups
Raw Mango grated - 1 cup
Grated coconut - 2 tbsp
Green Chillies - 4

Seasoning

Mustard Seeds + Urad - 1 tsp
Bengal Gram - 1 tsp
Curry leaves few
Cashew Nuts- 5 whole
Peanuts - handful
Turmeric powder - 1/4 tsp
Salt to taste
Oil- 2 tsp

Method to prepare:

Cool the cooked rice over a bowl.

Grind the grated mangoes, coconut and green chilies to a smooth paste.

Heat a kadai with Oil. Add all the seasoning ingredients one by one. Fry for 1 min. Then add the mango chili paste. Cook for 5 mins in sim, till it gets well cooked.

Then add the cooked rice and mix well.

My bowl of Mango Rice with Ripe Mangoes go to this month's special edition of Click hosted by Jungalbandis in Support for Bri of Figs with Bri.

This month theme is Yellow!

Whole Spice blend for Tempering ~ Basics!

Its back to basics today! When I started cooking almost a decade back, I was so curious when I scouted Amma's kitchen. Of course, my earlier visits were just restricted to enjoying a quick breakfast or snacks. Never ventured beyond the realms of finding out what's in those small boxes Amma had piled up. And then of course, there is that fact that as most fashionable trends in learning cooking, I started with baking and high cut themes. Making Dal or Sambar was too low for me or it was not even something I considered I should even attempt!

So when I finally faced a situation, when I had to dish out a sambar, I was faced with the most complex factor. How did I think making dal or sambar was so easy to prepare. Faced with these facts, I realized that I had to include so many other things, to finally get what a sambar makes. That's when I was introduced to those small boxes that Amma has next to her stove. All those ready mixes that are helpful in doing the Tadka or seasoning or Tempering or poppu as we call it.. Apart from that she also has lot of powdered stuffs, stored for a week or so. Basically all the posts in the series follow what Amma has in her pantry, and which I have continued in mine.

One such very important is the mix of spices or the ingredients used for seasoning in South Indian dals or Sambar. When I read about Panch Phoran, I was surprised that, that mix has a name, while we just refer that as seasoning. When I read more about it, I was intrigued on how close and yet so far away, each regional cuisines are.

Panch phoran is an Indian spice blend typically consisting of five whole spices in equal measure and used in Oriya or Bengali cuisine.

Panch Phoran has Fenugreek (methi), Nigella seed (kalonji), Mustard seed or (rai or shorshe), Fennel seed (saunf or mouri), and Cumin seed (jira).

Whereas the South Indian version has Mustard, Urad, Cumin and Fenugreek. In our kitchen, this mix of these spices is a must. We use it for tempering Sambars. Though this mix is not in equal portions. This forms the most basic of stuffs that needs to be around when you are going to make sambar!

We make about a cup having about 50 gms of Mustard and store for a week or so, depending on our usage! I am giving in smaller measures for more clear picture.

South Indian Spice Mix for Sambar

Mustard Seeds - 2 tbsp
Urad Dal - 1 tbsp
Cumin Seeds - 1 tbsp
Fenugreek - 1/2 tbsp

Fenugreek is not added more and also care should be taken while tempering with this. This tends to turn bitter if over cooked.

For Dals

Mustard Seeds - 2 tbsp
Urad Dal - 1 tbsp
Cumin Seeds - 1 tbsp

Have these mixed and ready to pick. When you are ready to use this, shuffle the box well so that the spices are mixed again. The spice mix is added depending on the quantity of Sambar made. For about 75 gms of Tuvur Dal or making for 4 persons, use about 3/4 tsp of this mix.

Make small batches and store. Mix and use when needed.

This Spice blend is a part of my series on Essentials for Basic Indian Cooking! Having these ready at hand, makes Indian cooking a little easier task!

I welcome suggestions and thoughts on this series. If you have any other ideas on how to make this series better, feel free to share them with me!

Ragi Idlis ~ Idli with Finger Millet!

Konda started her school today! I feel I still remember my 3rd grade and am really surprised my daughter is already there! Huffing and puffing, I bound all her first term books finally last night. It was quite late when I completed. I forced her to sleep and she was very worried if I will complete it or not. I assured that I will not sleep until I complete everything. And thankfully I was able too. She was up very early in her standards and got ready all by herself. I felt proud that my little one is all grown up now. She got dressed all by herself and had her breakfast. Which is very surprising. When she was all ready, I clicked my customary click on her first day of school. All with crispy new dress, with black shining shoes. It was one lovely picture. She was looking all so eager to meet her friends again. Hopefully she will have good company this year too. And hopefully this eagerness will continue!

Hubby dear dropped all three of them before leaving for his office, while I left for office straight. It sounds so strange all of a sudden. Life was so peaceful just a week back and now all of us are running around crazy cooking, packing and getting ready. I somehow remember that Home Alone scene! Settling down might take some time but I guess I can wait. In all this, I don't fail to remember my own school days and wonder how well Amma managed everything. I think all of us will take our own time to come in terms with the way life leads us on. But no complains absolutely, living with two people who have their nose into optimism, I can't fail to get it rubbed off me! Any word of complain, and Dad or Hubby dear will immediately come out with a line, 'Think of the possibilities, think what good can happen'. Well I do hope as my dear Lak said, my twins will go and conquer the Play school!

Since today is first day, I thought Idli would be easy to take in. So it was Idli with Groundnut chutney for Konda. I was happy to note that she finished it without complaining. I remembered the other idlis that gets done. Amma used to make quite a few varieties in Idlis too. Masala Idlis, Vegetable idli, Rava Idli, Spiced Idlis. The list was a big one. So thinking of that this Ragi Idli that we made was a good change. Infact, Konda saw that and was interested to eat it and she liked. So another version of Idli for us to include.

Raagi Idlis!

Ingredients Needed:

Rice flour - 1 cup
Raagi Pindi / Millet flour - 3 tbsp
Corn Flour - 1 tsp
Salt to taste
Cooking soda - 1/2 tsp

Method to prepare:

Mix the Rice flour, Millet flour and Corn flour with salt. Slowly add water and mix to form a lump free batter. Add the cooking soda.

Grease the Idli moulds as usual and fill each one as you do regularly. Steam cook for 10 - 15 mins.

It was little hard because we included corn flour. We still have the flour we ground from the corns that we got sometime back. So we are including it in any dish we can. I think without that it will be quite soft.

The batter can be poured in to the Idli molds immediately or you can allow it to rest for 5- 10 mins.

Also you can mix the raagi flour to the Idli batter if you have on hand.

Once steamed, let it cool before removing. Serve with Sambar!

My Ragi Idli is on its way to the Singing Chef, who does not want to spend more than 15 mins in Kitchen cooking breakfast! Weekend Breakfast Blogging is an event started by the lovely doctor, Nandita.

Sautéed Rice ~ Tiragamatha Annam!

Coming to the menu I had yesterday, we had this rice which is most like the regular Ghee rice that I make, except that tomatoes are included to make it more bland and gooey and little more spices to spice it up! Hubby dear was insistent that I have something planned for myself. This was good on its own, though if you have time on hand, one can make the usual kurmas.

Making rice dishes like this is such a comfort. If you are not in a mood for anything, all you need is to add the regular rice and some spices and voila, you have a plate of yummy rice simmering with spices and teasing aroma sneaking out of the hot box. Making one pot dish, always reminds me of the various other occasions that I have experienced this. When we land in our native place, my aunts and uncles would venture out to make this type of rice as there will be one too many for the lunch! Imagine cooking for all of them, would be easily around 30 of us. So coming up with a main dish as based on rice would be the solution to all. Since all of them would anyways be non-veg, they will make the typical mutton pulusu or mutton gravy. For special people in the list, some mutton roast along with some rice of this type.

To my knowledge, they always used the regular rice. Never basmati as we normally think of making a pulao. And I was always amazed how even the regular rice tastes so great when they make this rice variety! They call this as simple tirabathu annam or sautéed Rice.All this requires is the simplest ingredients and you are set to get a wonderful rice dish ready! We were very pleased that even the twins loved this for their lunch!

Ingredients Needed

Rice (Sona Masuri) - 1 cup
Onions - 1 medium
Ginger Garlic paste - 1 tsp
Green chillies - 4 long
Tomatoes - 1 medium
Cinnamon - 2 "
Bay leaf - 1
Cloves - 4
Cardamom - 3 pods
Oil - 2 tsp
Ghee - 1 tsp
Salt to taste
Water - 2 & 1/2 cups

Method to prepare:

Wash and soak rice for 15 mins. Since this is regular rice, soaking for a good amount gets you a good texture.

Heat a pressure cooker, add oil and ghee. When its hot, add the spices along with the bay leaf. Then sauté the onion juliennes, till they are pink. Then add the ginger garlic paste and sauté till the while mixture is browned.

Then add the slit green chilies. and tomatoes. Add salt so that tomatoes get mushy. Then drain the rice and sauté for 2 mins in high.

Then add the water. Cover with lid and put for 3 whistles or how many ever it takes for you to get your rice cooked. We normally put it for 3 whistles.

This is great on its own as its mildly flavoured, yet quite spicy because of the chilies and spices. Goes well with any non -veg dishes or Veg kurmas.

Enjoy!

Brinjal n Potato in Mutton ~ Weekend Cooking!

We go through some pretty discussions on what to make for the weekend lunch. The past few days saw me with nothing new to post about. I ended up with already cooked gravies or Rice varieties.I was awfully upset over this and was telling hubby dear about this. He suggested that I spend my weekend cooking up something new, so that I don't ask him what to cook nor what to post for next few days.

As I mentioned, for the Recipe Marathon, since I used up all my drafts, I had to cook something new everyday before I could post it. But it was great doing it. The trill of cooking something new and then clicking it and then talking about it along with some something else to remember later. There is something very nice to the whole thing. So hubby dear suggested, I plan for some new non-veg for the weekend lunch.I said I think I posted all the varieties that I know to cook with Mutton, he said there is one with Gongura and then one with brinjal and potatoes that they cook the Mutton with. Yeah I remember the famous Andhra Mutton with Gongura. Since gongura was not available on hand, decided to use Brinjal and Potatoes. Hubby dear enjoyed his lunch greatly!


We took the twins to the play school today. All of them stayed back, while I left for office. They didn't cry much because Athamma and Konda were with them, while hubby dear stayed out. We will know the difference tomorrow. Few other kids were on their first day and they were crying their heart out. I was so moved seeing them cry, but what to do. Life has to be dealt! Hopefully they should get settled soon, including my little ones. Peddu, I heard, was consoling the kids who were crying. He was going on wiping their tears. Guess he was too sure of his state as Athamma was around. Tomorrow might show us how they will fare. But then of course, since they have each other around, they shouldn't be feeling left out, or atleast I hope they adjust soon.

Brinjal n Potato in Mutton Gravy

Mutton - 250 gms
Brinjal - 2 medium
Potatoes -1 medium
Onions - 1 medium
Tomatoes - 2 small
Ginger Garlic paste - 1 tsp
Cinnamon + Cardamom + cloves - 3/4 tsp
Coconut Paste - 2 tsp
Poppy seeds paste - 1/4 tsp
Red chili powder - 1 tsp
Roasted Coriander Powder - 1 tsp
Coriander leaves for garnish
Salt to taste
Oil - 2 tsp

Method to prepare:

Clean and cut mutton to small pieces. Chop Brinjal to 4 quarters, same as Potatoes. Soak these in water so that they turn brown.

Heat a pressure cooker with oil. Sauté the onions till pink , then add the ginger garlic paste. Sauté till this turns brown. Then add the finely chopped tomatoes along with the meat.Cook on heat flame for 5 mins, stirring in between so that it doesn't get burnt.

Add the chili powder, coriander powder, poppy seeds, spice powder and salt.. And continue cooking on high. Then coconut paste and 1 glass of water. Cook till its blended well. Cover it with the cooker lid and put it for 3-4 whistles or till the mutton is almost well cooked.

Once the pressure is off, add the brinjal and potato pieces. Put it for 1 whistle. The vegetables get cooked by 1 whistle. If its over cooked, it tends to get mashed with the gravy, so its good to cook it for just the right time.

Remove the lid and let it cooked on high flame again so that the gravy is thick. Garnish with coriander leaves.

The change in this from the regular Mutton gravy, is the use of roasted coriander powder and the spice powders. The use of freshly ground spices adds lot of flavour to the meat, including the vegetables.

This variety of cooking meat with vegetables is quite a common one in rural parts of Andhra.

Have a great week ahead!

Microwave Easy Cooking with Steamed Dishes - Round up and next Theme!

Early Sunday morning and I find myself with the task of gathering all the entries that were sent in! Looking at each picture, it strikes on how pretty each one looks. And not to mention the fact that the entries seem to be all my favorites! Its like all the participants conspiring to send in my favorite ones! Thank you!

We have two new bloggers joining in and enjoying the Microwave cooking! Lets welcome Arundathi and Roma. May you, going forward always cook in Mw and send in your entries. Having said that, I got to give ample excuse for not coming out with an entry myself. I know I can fabricate excuses. But the fact is, I was looking forward to this Edition to learn what can be steamed cooked! Hope the next theme is easy on us!

Before checking out how each one came out of the steamer, let me announce what we can do during the month of June. Lets bottle in the month of June. This includes Jams, Sauces, Pickles. And whatever else you think can be cooked in MW and bottled. But please the process has to be done in MW. You may use food processor to blend or do other things, but cooking has to be done in Microwave! Send in as many ever you want, by 30th June, 2008, with Subject line MEC: Bottled! Check out here for more details.

Now lets see the how wonderful the steamed dishes look!

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Puttu has always been a favorite dish for me from childhood. Even now if I can get a chance, I
will devour the whole plate!

So I was very happy Divya coming in with a sweet Puttu. She does a easy job in making these with Idli streamer. And those cakes look so lovely!

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When I saw Sowmya's entry, I started thinking that I am going to get all my favorite dishes this
time for the event. yes Dhoklas are my favorites too, though I have never made them myself.

I always fear I might end up with a big mass. But sowmya's inspire me to attempt! With peas this sought to be great!

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EC's simple steamed corns look lovely for any time of the day!

Check out her easy recipe for a detectable corn for munching!

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Asha says she couldn't come out with anything else! But this in itself looks so wonderful and complete for an entry!


Asparagus is something thats enticing me for a long. And Asha comes out with an Asparagu in chilli garlic sauce!I must give in and try this out shortly!

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Seeing Cham's entries are always a pleasure. And this time since she didn't want to miss out any event, she made something combining with a 3 in one for entries.



Check out her Sweet Mango Rava Idli!Trust her to be so resourceful!

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Meera shares her family recipe with us and its one lovely looking Muthiyas!

Be sure to read her lovely instructions on making these!

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Arundathi comes out with a beautiful dish of wontons but all steamed! Can you believe in bamboo steamer!

Anu's pictures are always mouth watering and this is no different!

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Uma comes in with another yummy dish made with Apples. This time she stuffs it with raisins.

The pictures of the steamed apple with raisins is enough to tempt anybody!

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Jayasree brings along an authentic kerala delicacy, all made in mw!

I simple love jaggary filled Adai and seeing Jayasree make this in mw, is really inspirational!

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Roma is joining us for the first with a yummy creme caramel. I was struck by her beautiful blog
with cute arts all the place.

Do be sure to check out her Mango Manthram art. Its simply superb!

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Vandana comes out with traditionally Idlis. She makes both in regular and in Microwave!

She says its easy getting the same soft ones in MW too!

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I sure had lot of fun going through each entry, please do click on and let them know your appreciation!. I hope I haven't missed out any entry, my apologies, if so.

Looking forward for another round of exciting cooking in Microwave, lets bottle them as we cook!