Sunday, August 31, 2008

Tofu Stuffed Paratha ~ Indian Bread with Tofu!

Well finally a dish with soya! I remember eating soya beans while I was in high school. Amma made it for dinner or so, within 30 mins of eating it, my eyes turned red. That was the first time we were having it and Dad said it may not have suited me. And that marked the end of soya beans at home. We have not cooked with it again. Of course, the meal maker was quite common that time. All vegetarian biryani was garnished with sauted soya chunks. It really used to be yummy. But as years passed by, we saw the decline of even that in our pantry. Its been years since I had any soya product other than soya sauce.

When Sia announced Soya for JFI, I was sad that I might have to miss it. Though I had to rethink on it as she said she will come after me with a stick if I don't, well not exactly. But for a friend, anything right. So got a Tofu bar, couple of weeks ago, in hopes of making Tofu makhani. But days have a way of passing quickly while the tofu was slumbering happily in the chill counters of our fridge. When the day stuck the deadline, I knew I couldn't procrastinate any further.


See that big bar, nothing smaller than that was available. Since I was making for myself, I had just a small piece grated for the stuffing. I had Tofu Kofta when Lathamma made for me. I couldn't really find the difference and it was very tasty too.

These were same as the paneer stuffing, except I changed a wee bit of the recipe to suit the bland taste of Tofu.


Ingredients Needed:

Grated Tofu - 1/2 cup
Salt to taste
Amchur powder - 1/2 tsp
Chilli powder - 1/2 tsp
Onions - 1 small
Oil for frying

Makes 2 chapathis.

Method to prepare:

Knead the dough required and keep it aside for 10 mins.

Grated the tofu and chop onions as juliennes. Take them in a bowl and mix the spices. Press the mixture together so that they bind and stay together.

Divide the dough into equal balls. Flatten a ball, place the stuffing in middle, cover well.

On the rolling board, dust and roll out the parathas making sure the stuffing doesn't come out.

Refer Stuffed Aloo Parathas for more clear steps.

Sending these to Sia for her JFI: Soya. JFI is an event started by Indira of Mahanandi.

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Saturday, August 30, 2008

Molakethina Pesulu Vada ~ Sprouted Moong Dal Fritters!

Its just like the kids to sleep when they have to get up early! Everyday they almost get up before their time and today when I wanted to take the twins for their vaccine shots, they won't budge. Finally we had to wake them and get them ready fast. Its almost been a long time since they went out in the day time and a see through glass. Peddu was jubilant all through the way, getting excited at the fast vehicles going with us. He was going Ba, Ca, Bi, meaning Bus, Car and Bike. He was even doing a dance step to express his joy. Met the doctor and Peddu won't allow him to touch. Normally he doesn't complain. Not sure why he was so cranky. Once done, we took them for the shots. We had a tough time holding them in place. And Peddu even wanted to hit the nurse. Poor darlings, on their way back, it took them a while to get back to their sunny selves. So as a treat, they didn't got to school.

Coming to these yummy vadas, these get done in flat 10 mins, if you are in a hurry. Of course you need to have the sprouts on hand. Since moong sprouts are a regular things at home, wanted to see how they taste if they are made into vadas. When they soak overnight and some, they tend to shed their skins, that's why you will find some bare. They are not to be mistaken for Urad dal. All of them are Whole Moong dal, soaked and sprouted. It was really a delight to taste these and since they get done fast, you can opt for these on days when you crave for a quick snack.

Yeah, before I get on with the recipe, just wanted to update on the Curry Mela, I am still trying to wade my way through all those delicious entries, please give me some more time to present the round up. But let me assure you, its going to be great one!

Sprouted Moong Dal Vada

Moong Sprouts - 200 gms
Green Chillies - 2-3
Salt to taste
Curry leaves - 10 leaves
Coriander leaves - 2-3 springs.
Fennel Seeds - 1/2 tsp
Ginger - 1" (opt)
Oil for Frying
If you want you can add onions for extra taste.

Method to prepare:

Prepare moong sprouts as shown in this post.

In a mixer, take the moong sprouts, chilies, ginger , salt. Run to get a coarse batter. This will taste better if some moongs are still whole.

Mix in curry leaves, chopped coriander leaves, fennel seeds.

Heat a Kadai with oil. Once its hot, take a small ball amount of batter, flatten it on your left palm to form a small disc. Gently remove and slide it into hot oil. Simmer if the oil starts smoking. Allow it to get golden on one side and then turn over.

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

Makes about 8 small vadas.

Notes: Don't use water while you are grinding. Let the batter be coarse. Use just enough oil for frying in batches of 2 or 3 vadas at a time. If you use more oil, you will be left with used oil. Oil should not be reused more than 1 time, so use about 3 tbsp for deep frying.

These tasted great when it got cold too. But best when its hot along with Tomato Sauce!

Have a great weekend!

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Friday, August 29, 2008

Bread Dosa ~ 101 Dosa Varieties!

I actually had lot of plans by the time I reached 400 recipes. But things didn't work out as I planned. I guess those things have to wait! Anyway I am happy that my 400th recipe is all a dosa, that too a quick one! When you have extra bread on hand and not sure how to make use of it, this dosa recipe comes handy! But of course we tried with fresh ones and it was even tastier. Actually it called for Wheat coarse grains, more like the Samba Wheat. But we thought we shall just replace it with Wheat flour to make things easier. Maybe we will with samba next time but this was yummy! Also its kind of soft and not the crispy one, but with little more water and cooking on sim might get you a crispy dosa. I like my dosa in all forms. So it doesn't really matter for me. But hubby dear likes his dosa to be crispy. So had to convince him saying its more tasty as soft.

I made these only for us and kids had the regular dosas. They almost have dosas every other day. Thinking of them reminds me of Chinnu's naughty deed the other day. They are very happy going to the school by Auto. Chinnu, though very naughty, is silent when in presence of new people. But the other day, they had a new friend to accompany them in the auto. It was a little girl, must've been the twins age or so. And Athamma was shocked to find Chinnu kissing her through the way. Normally he never bothers about the other kids, but not sure why he did that. It was a breaking news when we got home and Athamma was going on telling us about this. When we asked Chinnu, he was laughing and nodding his head. We are not sure if he understood what we asked, but it was fun seeing his reaction!


Soaking time : 3 hrs
Preparation Time : 10
Cooking Time : 2 min for each
Makes : 8 dosas

Ingredients Needed:

Wheat Flour- 1 cup
All purpose flour/ Maida - 1 cup
Rava / Semolina - 1 cup
Yogurt / Curd - 1/2 cup
Salt to taste
Cooking Soda - a pinch
Bread - 2 - 3 slices

Ingredients Needed:

In a bowl, take all the flours and mix well with salt and soda. Heat little water and once its hot, dip the bread slices in it and add to the flours. Mix well without lumps. Add water slowly to mix everything evenly. The consistency should be a thin batter. When you take a ladle of batter and pour, it should fall freely and not be thick.

Allow it to soak for 3 hrs max. Then mix once again. And heat a dosa pan or tawa.

Smear oil on the pan so that the dosa comes out well. Pour a ladle full of batter in a circle movement and spread to form a circle.

If you are not getting the dosa in the regular form, pour in circular and spread to form a dosa. Sprinkle oil on top and let it get cooked in sim. Should not cover this.

Serve with Coconut Chutney.

It came out very tasty, though it was soft. So this is going to be surely made again.

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Thursday, August 28, 2008

Stuffed Peas Poori ~ Deep Fried Delights!

Did I tell you about the incident that happened a while ago? Well I don't remember if I did or not, but wanted to share it anyway. One afternoon, while I was at lunch with my colleagues, I happened to get a call from Lax. It wasn't a call I would like to avoid nor take right then. I thought I shall manage and started talking to her. My colleagues knew I was foodie, I didn't want to confirm that my friends are too! I tried for the most time, managing with Aaa, Ohh..I am sure Lak thought I was crazy! But in the end, I couldn't manage without uttering Cookies, Bread and cakes, couple of times.

When I was finally off the call, I could feel strange looks coming my way. I saw them looking at me very strangely. I managed saying " Ah that's my friend asking something." They wouldn't let me off until I explained. Ok, that's my friend, who baked a batch of Cookies and Brownies and wanted to drop them at my place. I saw their jaws dropping down! They asked why would she want to do that? Well you know, she wanted some guinea pig, so I am so graciously offered to help out' said I! They said after looking at each other " err..aww..would your friend mind accepting two willing guinea pig by any chance? I shrugged unconcerned and said, "Yeah well, maybe. I shall ask her the next time I meet her. Well technically I haven't met Lak after that incident! But I knew that's still top of my colleagues mind!

Anyway coming to today's recipe, I promised Latha that I will make something for her. And this being the last week, I had to get something on the way. Couple of days back, after I got the kids to bed, I was back at the computer trying to figure out what to do next, when Athamma came to chat with me. While I was so blissfully glazing at the monitor, she was vigorously accounting her adventure through the day! I could hear couple of her words registering my mind, but I wasn't giving full attention to her, until I heard hubby dear yell from the other room! I turned and said well what's it Athamma?

Athamma : Well, I saw the lady in today's cooking show make some something with Custard and added Tomato Puree to it.

Hubby dear yelled back(from the next room) "Amma don't you dare think of making something like that!"

Me : (Well Athamma does get carried away).Ok, forget abt that Custard, you tell me something now. Have we made all the breakfast dishes we know? Think of something that we may not have done?

Athamma (thinks for a moment) : How about Poori and Potato Masala?

I gave up my diligence and turned to reply. Athamma, I make Poori about 4 times a month and potato masala obviously gets done atleast once, you think I wouldn't posted that?

Athamma (still pondering) How about Vankai Uurulagadda Kura?

Me: Athamma, that being your fondest dish, I obviously would've posted it

She gave me couple more ideas, and I knew she was sleepy! I finally I decided I am going to make those delicious peas stuffed pooris. I tell you, nothing can beat it!

As far as I know, this is a bengali special, that I had in my first trip to Calcutta and again homemade ones during my second! And is made only with All purpose Flour/ Maida. I made with a mix of both atta and maida.

Preparation Time : 10 mins
Cooking Time : 15 mins
Cuisine : Bengali

For making : 8 pooris

Ingredients Needed:

For Pooris, Dough made with 1: 1 Maida & Atta

For Filling:

Dry / Fresh Peas - 1 cup
Ginger Garlic paste - 3/4 tsp
Red chili powder - 3/4 tsp
Amchur Powder (Dry Mango pw) - 1 /2 tsp
Garam Masala - 1/2 tsp
Salt to taste
Oil - 1 tsp


Method to prepare:

If you are using fresh peas, you need not soak it. You can directly pressure cook it. If the peas are very fresh, you can use raw puree itself.

I used dry peas and soaked for 5 hrs. Pressure cook it with 1 cup water. Drain the peas, store the water for kneading the dough.

Once the peas are cool, grind to a smooth paste. Heat a pan with oil. Add the puree and all the masalas. Cook in sim, till the peas are well cooked. Have a look at the peas paste, as it tends to get burnt and stuck to the pan. Once its well cooked, remove and allow it to cool.

Next knead the dough, with the remaining water and keep it ready. Dough for the pooris should not rest for long.

Divide the stuffing into small balls. And repeat the same with the dough. Follow the steps as you do for any stuffed parathas.

Heat oil in a kadai. The oil should be hot before you want to fry pooris. Gently slide the rolled out pooris. Lightly press on the pooris, so that it gets cooked on all sides. These do not puff because of the stuffing. When you are done on both sides, remove on a kitchen paper.

With just curds and Avakkai pickle, this was a plate of heavenly indulgence! This is the first time I making it for hubby dear and he liked it a lot. He said this has to be included in the regulars!

Sorry for the longish post, but I inking with lots of stuff. Sending these Peas stuffed Pooris to lovely Latha who does magic with Masala for her WBB, an event started by Nandita of Saffron Trail.

Update: OMG, I really seem to have missed out Poori with Potato Masala. I searched for a long time with no result. My next task to to sort my Recipe Index and post the Poori Kilangu!

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Monday, August 25, 2008

Weekend Herb Blogging Round up!

I have been taking a tour round the world whole of last week. How you ask? Well I had the pleasure of hosting the Weekend Herb Blogging, an event started by Kalyn of Kalyn's Kitchen and about 33 bloggers all round the world, have been kind enough to educate me with various things they could think about! WHB is a weekly event, which gets hosted by different bloggers round the world. For me, its been immensely interesting to visit all the new blogs I got to know through this event. I couldn't decide which was the best. Every single blog I visited this past week, has been a great inspiration and very nice read. They gave a peek to their life and their kitchen. What more can I ask!

Ever since I knew about this event, I have managed to send in an entry. And every single time, I had learnt a lot about the ingredient I used. Plus you have the advantage of surely expanding your knowledge from the beautiful posts that gets enrolled. So it was indeed a great pleasure, when Kalyn gave me this opportunity to host an edition. Thank you Kalyn.

Now let me proceed with the entries. I have listed as I got them, though I wanted to categorize them, I can only apologize for not doing that! We have 34 entries in all!

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Kamala makes a different combo of Fenugreek leaves in Pongal, which is a rice based dish prepared in South India.

Methi or Fenugreek is very healthy and including it in Pongal sure makes it very healthy and ensures the kids get to get these leaves!
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Maria from Organically Cooked makes these lovely Vegetable chips and fritters. She loves potato chips and laments why these are not considered healthy! Well she shares my sentiments to T.

But she makes them better by serving these delicious looking chips made from Zucchini and eggplant. Eggplant fritters are something that's gets to be seen on my table but I am eying those Zucchini!

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Kamala from India talks about Balloon Vine. This green plant, called as Mudakathan Keerai in Tamil, is used mostly for its medicinal values.

Kashayam, as its called is a tonic prepared using plants that have medicinal values. This method forms the bases of Ayurvedic method of curing.
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Have you heard about winged bean? I haven't and was really glad reading Ning's post. Ning from Manila and cooks this beautiful bean stew in a coconut base.

Its also said to be comparable to the soy bean in protein and nutritional content. So I can say its really protein packed!

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Sharona May from Atlanta talks about Leeks and its way to being cooked. Though I have heard much about leek, I have never really cooked.

So getting to know so much through her post was very interested.

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TS and JS are from Vancouver, and they have a beautiful blog called [eatingclub] Vancouver. They decided to cook couple of things, trying to get all in hand. So it was fun reading through their post to know what they finally cooked. And its Salsa Verde.

And they also mixed and matched what went best with this. Be sure to check it out!

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Did you know how Pesto was made? Atleast I didn't, until I read Sukanya post on Pesto. Blogging from Singapore, she gives some awesome information on making Pesto and storing it.

Pesto is a green sauce originated from Italy and used with Basil. How wonderful, I haven't really tried my hands at Basil!

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Ramona from Virginia, cooks a Tarragon sauce. This is the first time I am hearing about this spice and it was really interesting to read the details and to get to know a new recipe!

But what captivated me more was the beautiful inclusion of blackberry with this sauce.

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Mary Cheng from Washington DC, has a confession to make! Watching the Olympics, gets her all geared up and she thinks she is ready for the 2012 Olympics! Well don't you worry Mary, if you want to run, you have a cheerleader ready!

And while she is contemplating about the games, lets check out her great looking Italian Salsa Verde.
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Maybelle's Mom has always great stories to tell us, that is if she is not busy running after the little belle! This time Fennel catches her fancy and see what the result is. She sings a song in praise of Fennel, the lovely spice, without with most Indian food is not complete.

I have a serious mind to ask her make all that she has mentioned.!

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Basil in a dessert? you ask. Yes that's exactly what Anne Marie does. She makes a dessert with basil and what, oh yes, blackberry! So lovely.

Though I have never actually got down making anything with blackberry, the picture sure tempts me to try. And with this simple and interesting recipe, I am sure it will happen soon.

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Next entry comes from none other than Kalyn herself. She makes colourful salad with Green Lentil and Red Pepper. My goodness those red peppers are a beauty. To make things ever more attractive, she adds lentils and tosses them in olive!

Hold your breath she adds mint. I love mint in all my dishes. But the final stroke was adding feta. Now how can anyone say no to such a deliciously looking salad!..

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Maggie from Michigan has been very diligently watching over her garden. Very aptly said, watched things never turn out soon. So she decides to ignore for a while, only to be rewarded with the most prettiest cherry tomatoes.

Before blogging, I never knew there were so many different tomatoes and Maggie's cherry tomato surely are the most beautiful ones. With that bounty on hand, she makes use of Mint and does a salad along with lamb steaks. What a lovely picture it makes.

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Well Cate loves to cook with wine. she says it takes a dish to a different level. I am sure she is right, if I go by the looks of her lasagna. And she calls Deconstructed Lasagna! Now how about that for a name.

She mixes herbs and spices to make this one lovely dish! You like Cheese, don't you worry she has that too. I can't think anything else that sounds as wonderful as this!

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Nikki from North Carolina, has been trying her hand at infusing lavender in many things she can. The result you ask? Well you can check the awesome creations she has come up with! She figured out many ways, finally coming out with Ice Creams and Cakes.


It was some few months back that I discovered Nikki's blog. I was amazed at her collection of tempting dishes, and these just go on to prove that!

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Have you ever worked on Beet leaves? I have not and it was really interesting to see Yasmeen making the curry with beets and its green. Beet I know are very healthy but always discard the leaves.

But after knowing you can make such tasty dishes, I am not going throw them away!

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Jen from California, is very clear about her thoughts. She does not like Fish! Now if you would offer her some deep fried or camouflaged inside a shell, she is fine. But then those are not always healthy versions right.

So with that mind, she whips out a easy quick meal. With green onions, cilantro and ginger, what else can you ask for!
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Gita from Virginina talks about the goodness that's found in Cilantro/ Coriander. Though I use Coriander for almost everything in our cooking, I never really knew about so many facts.

And to top Gita makes a healthy combo of Whole wheat tortilla pizza topped with amazing Cilantro Pesto!
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Divya Vikram from Los Angeles makes a creamy soup with broccoli with added flavour of Mint and thyme. Now this is so rich and creamy it makes you want to grab for it.

I have never cooked with thyme, so its really interesting to note how thyme brings out that subtle flavour!

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Cheryl from Gluten free goodness, enjoys cauliflower! And spends quite a while trying it out in different ways. When she saw a tamarind pod, she was all exciting to try it with cauliflower!

The resultant dish is something, am sure she is going to make again. And for sure makes me want to try it too!

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Haalo from Australia, has a beautiful blog named Cook (almost) Anything at Least Once. She makes an excellent use of the stalks that remains on Chard or otherwise known Silverbeet and turns it into a mouthwatering dish with onions and tomatoes topped with Parmigiano cheese.

My, the dish looks all too exotic to think it was made from a stalk. Be sure to read on the nutrient values, am sure after that we might never want to throw the stalk away!

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Did you know everything you need to know about Mustard? Well if you didn't, don't worry, Katie from France, digs out all that we ever need to know in cooking a mustard. Her posts have always been exciting and fun to read, packed with information.

This is no less. She gives in detail, the different mustards that's available. Not just that, she makes Mustard Chive Sauce... to make well go read it yourself!
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Well Pam has made a recent discovery! Basil is competing neck to neck with cilantro in regaining the numero uno position for Pam. But she is sad that she just learnt two new things about this wonder herb.
She is so kindly asks you to act surprised if you already knew. She needn't have asked me, for I never knew even the first thing about Basil. So I am only glad I got to read her post!

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Ivy from Athens, Greece wants to record all traditional food of Cyprus. I will surely be checking on her blog for more details. She says she gets distracted in trying out other cuisines.


And this is a Must in her list. Well Must refers to young wine. And she makes Palouzes, maybe not as traditional as her mom's. My, so her mom's must have been even more exotic!.

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Manisha from North Carolina, quintessential Rajasthani dish of all times - The Panchkuta. Rajasthan is, a northern state in India, mostly a desert land. Its cuisine predominantly displays dishes that can survive in its land.

And travelers mostly carry this on their long journey through desert. Thank you Manisha for this lovely authentic dish!

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Anna from Sydney has a beautiful name for her even more beautiful blog. What's musing without morsel. And she gets all sentimental about samphire being tossed in butter. What a wonderful dish it looks.

This is the first time I am hearing abt samphire and I was really hooked reading through her post. If you want a virtual trip to her land, you got to read without missing a word!

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Divya Kannan brings in another minty flavour! This time, a classic Indian Flat Bread stuffed with Mint. Mint is used widely in Indian cuisine. We get it included in as different ways as we can.

And I must say getting it stuffed by flavouring it with ginger and garlic, adds real taste to the bread! And for Divya, this is a real treat as she is just getting to know the value of Minty mints!

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Valentina from UK, is fond of crunchy salads. What can be more deliciously crunchy than munching on pomegranate seeds! And to top it all, she adds Tarragon, Fennel. Fennel comes with its own punch of values.

So this salad is one that has healthy benefits and comes looking very pretty too!

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Christine from Kitschow makes this beautiful salad with Zucchini, mint and Pine nuts. She is resolved to cook something new every week. I am really glad that she was on keen, for its one delicious looking salad.

Pine nuts are a good source of protein and dietary fibre, she says. And with added flavor of Mint, I am sure its a delight to your taste buds.
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I never knew there is so much for Parsley, not until I read Notyet100's post on Parsley. She makes a delicious looking soup with cream of onions topped with parmesan cheese with parsley.

She says the fresh flavor of chopped parsley sprinkled on top adds a great taste to the soup. With so many medicinal value, I am sure we will be glad to include this in our food.

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Jennifer from South of France, a lovely sorbet with Reine-Claude Plum. Well these are also called as greengage plums and have perfumed flesh that very unique.

No wonder Jennifer couldn't resist buying these to make a sorbet!
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Well Sra has a way with words. She makes sure you forget what you went there for in the first place, with the way she twists and turns the post to keep you in a abated suspense to know what she is going to say next. This post is no different.

Read on her adventure in cooking a thai dry mushroom. Silver ear mushroom as its known is known for its great health and beauty aid! Read and learn!

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Jerry from Ontario, Canada talks about Peaches and Rosemary! Now doesn't that sound coming straight from a Classic English novel?

When I read through Jerry's post, I thought I was stepping in right into a world filled with peaches, plums, apples. But for this edition, we have the pleasure to read all about Rosemary blended with peaches!

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And finally from my kitchen comes Red Sorrel leaves being cooked in Mutton. Though I have cooked with Sorrel leaves, I haven't cooked this type and this combo. It was very interesting to note the blend of these tangy leaves that made the meat taste very differently!


Well I can't give first hand information on the taste, the satisfied reaction from my hubby's was enough
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I have included all the entries I have got, my sincere apologies is any is missed. Please let me know I shall update!

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Saturday, August 23, 2008

Gongura Mamsam ~ Mutton with Red Sorrel Leaves!

Andhra, a southern state, in India is famous for its Gongura Pickle. It is so famed that even people who do not know anything about Andhra and its cuisine, say they want to taste its famous Gongura Pickle and Pacchadi. But other less known, yet very cherished are the dishes like Gongura Pappu, Gongura Mamsam. The meat that is cooked along with these Red Sorrel leaves, get its unique taste and is unbeatable. Read my Gongura Chutney post to know more about the nutrient value of these leaves. If you notice, I had made that entry for Weekend Herb Blogging.

Red Sorrel comes in two varieties, one is green leaf and the other being red variety which is more sour than the green/white stem variety.The leaves are bitter and mildly astringent and have a predominantly acidic taste. I have always cooked with the green leaves either as chutney or Dal. During our recent visit to Andhra, my sis-in-law got us a bunch of the other variety. And I was very eager to get those back home.

Back home, I was telling Athamma that I wanted to make something different with these leaves for the WHB and she said she knew just the right one. This famous Gongura Mamsam or Mutton cooked in Red Sorrel leaves, is one of the famous dishes prepared in Andhra. This dish is prepared in many ways. And especially more sought by the Muslims, who prepare this in the most awesome way. The moment that dish was uttered at home, hubby dear was sure that this is the way we are going to make it. Said its been really long time, since he had this dish.


Ingredients Needed:

For the leaves

Red Sorrel Leaves - 1 cup (tightly packed)
Onions - 1 medium
Green chillies - 4 long
Salt to taste

For the Mutton

Mutton - 250 gms
Ginger garlic paste - 3/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Garam Masala - 1/2 tsp
Whole clove - 1
Cinnamon - 1"
Salt to taste
Oil - 1 tsp

Method to Prepare:

Wash and chop the sorrel leaves roughly. In a pan or a pressure cooker, take the sorrel leaves, onions, Green chillies, salt along with 1/2 cup water. Pressure cook for 2 whistles or till the leaves are well cooked.


Once done, remove the water, using a masher, mash the leaves with the chillies for the hot to mix well with the leaves. Keep it aside.

Wash and drain the Mutton for 5 mins. In a pressure cooker, take the mutton, add ginger garlic paste, saute well. Then add all the spices and cook on high flame for 5 mins. Then simmer till the water evaporates and oil comes out. Then add 1 cup of water and pressure cook till the mutton is well cooked. It took about 4-5 whistles.

In a pan, add little oil, add the cooked leaves. Then add the cooked Mutton. Water will be there, so bring it to boil. Once its almost dry, take the masher and mash everything well.

Then simmer and cook for 5 mins. Let the mutton and leaves blend well. The consistency will be that of a dal.

Serve this with Ghee Rice. Adjust chillies as we add both green chillies and Red Chilli powder.

This is the first time its prepared at our place and this got both Athamma and hubby dear thinking of the other times they had this.

I sent some without the Mutton to Amma and she really liked it.

This goes to the Weekend Herb Blogging, an event started by Kalyn. This week, I have the honour of hosting it.

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Friday, August 22, 2008

Tindora Curry ~ Gutti Dondakaya Masala Kura!

Its been a week since I sat down to write a post. I never knew one week can withhold so much. First we were off on a 3 day trip to Mahanandi and Srisailam, along with my SIL family. It was one of those resoundingly memorable trips, yet it left us very tired. And before I could even take a breath, we had the work on the Fundraiser. I didn't want to miss a day further. I am really happy getting so many blogger's help in spreading this. And glad that contribution is going steady, but wish it really was little more fast. Only this morning I have asked Lakshimi's mom to take her for another checkup. They should be doing it by tomorrow.

On home front, so much has happened that I know I can never actually try to cover everything in one post. I had taken so many pictures during our trip, but I still have to sort them. We didn't take the twins along, as we knew the trip will be really tiring. But this was the first time we have been away from them and really missed them every single moment. We were really excited and looking forward to seeing them again. Konda always used to sulk for a while, had we left her for a day or so. We thought we would be treated the same. But it was a mixed reaction from the twins. The reception that Peddu gave us, was the most beautiful one. He was crying with joy and happiness and was literally shouting Dada, Amma, Akka and was repeating like a mantra. I went in first, but his eyes were all on his dad. He ran past me, to hug him and was hugging him tight for a while. Only after few minutes, did he turn to see me. He didn't allow us to look at Chinnu at all. And of course, Chinnu, being more like his sister, was sulking for a while. He came to us after lot of pleading and cajoling. I really wished we had somebody take a video of that moment. But then, this is not something we ever going to forget.

Coming to this dish we prepared yesterday, it was a most delicious dish. Never really expected it to turn out so well. We came about this recipe a while ago and since then Athamma was telling me that we should make it. Other than stir fires, we don't used Tindora/Dondakaya in any other way. And this recipe was a curry. When hubby dear overheard us discussing it, he opted out of Dondakaya Curry experiment committee! He sure didn't know what he missed. When he was not at home yesterday, we thought it was the best time to experiment and if it turns well, we can always make it again for him. I seriously couldn't believe it turned out so yummy. I took it for my colleagues. And all of them went bonkers with the taste. I seriously recommend this is something you got to try!

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves - 4

Ingredients Needed:

Dondakaya/ Kovakkai / Tindora - 100 gms
Onions - 2 medium1:49 PM 8/22/20081:49 PM 8/22/2008
Tomato - 2 medium
Tamarind Juice - 2 tsp
Ginger Garlic paste - 1/2 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder a pinch
Salt to taste
Oil - 3 tsp (Same oil can be used for cooking the gravy)
Coriander Leaves for garnish

For Seasoning

Mustard Seeds + Urad dal - 14/ tsp
Curry leaves - few
Green Chillies - 2 small silted

For Masala

Cashew Nuts - 4 whole
Almond - 4 whole
Roasted Peanuts/ Groundnuts - 3 tbsp
Poppy Seeds - 1/2 tsp
Grated Coconut - 2 tsp
Clove - 1
Cinnamon - 1"

Method to prepare:

Wash and pat dry the Tindora. Trim both ends. Holding it straight, make vertical slits till 3/4th of the size, making sure the end is still intact as shown in the picture.

Heat a pan with oil. When its hot, gently drop the dondakaya and deep fry it for about 2 minutes. Deep dry all in batches. Remove to a kitchen towel and keep it aside.

For the masala, you can either roast all of them in oil or you can grind it to a smooth paste without frying. We didn't roast it, just ground it with water to get a smooth paste. Keep it aside.

For the gravy, in the same kadai, heat the remaining oil. Add in the seasonings. Once the mustard seeds splutter, sauté the chopped onions. Fry well.

Then add the ginger garlic paste, fry till both onions and ginger garlic paste is well cooked. Then add chopped tomatoes. Add chili powder, coriander powder, turmeric powder and salt. Once the tomatoes get mushy, add the tamarind juice. Leave it for a min.

Then add the ground nuts masala. Simmer and cook it covered for 10 mins. Now you can either stuff the masala into the Tindora or add it just like that. Both the ways it will be great. When you stuff the tindora, you will get the inner part all nicely spiced. But even otherwise it has a nice taste.


When oil starts coming out, add the fried tindora. Cook on high for 2 mins. Add 1/2 water and bring to boil. Then simmer for 5 mins or till it gets thick. Garnish with coriander leaves.

This goes to my Curry Mela, which got over yesterday. I had cooked quite a few for the Mela but unfortunately didn't get a chance to post it. Hope you won't mind seeing few more gravies getting on the way!

The taste of Tindora was something out of the world. I never thought it will be so great. It was a great gravy to be served with chapatis and Rice.

The Curry Mela round up will take a while, thanks to all participants who have so generously contributed many entries. I am sure we will have a great resource for gravies!

And while I am on getting the curries in act, please do remember the Fundraiser and help spread word on that!

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