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.

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!

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.

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!

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!

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.

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!

Announcing Weekend Herb Blogging!

Its a great pleasure to announce Weekend Herb Blogging event being hosted in my blog, during the week August 18 - August 24. Fondly referred as WHB, is a wonderful event started by Kalyn. In her own words, its an event in which "bloggers around the world photograph and write about herbs, plants, or veggies, and on the weekend, we publish a Recap with links to all the posts."

Ever since knowing this event, I have participated every week. And every time I have learnt new things on the ingredient I was focusing. Even if it was as common as Fenugreek leaves, I got to know new facts.
Ok, here are some rules for the event:

All entries should be "limited to recipes or informative posts where people can learn about cooking with herbs or unusual plant ingredients."

Other rules to remember!

1. Entries submitted for Weekend Herb Blogging need to be posts written during that week specifically for Weekend Herb Blogging and that post cannot be entered in any other food blog event. (The only exception to this rule would be instances where a photo used in a WHB post is submitted to a photo event.) To keep the event manageable, each participant is limited to one entry per week, and entries cannot contain more than one recipe.

2. Weekend Herb Blogging entries should have the goal of helping people learn about cooking with herbs or unusual plant ingredients. With this in mind, only two types of entries will be accepted: a) Recipe posts where an herb or unusual plant ingredient is one of the primary ingredients in the recipe, or b) Informative posts that spotlight one herb or unusual plant ingredient, particularly including information about how it is used in cooking.

3. Entries must contain the words "Weekend Herb Blogging" with a link to this post, as well as a link to Kalyn's Kitchen.

4. Entries can be written any time during the week, but should be submitted to the host for that week by 3:00 P.M. on Sunday. (This is based on Utah time, enter Salt Lake City into this map to calculate the difference where you are.) At the discretion of the host, posts submitted too late will be referred to the host for the following week.

5. Please put WHB in the subject line of your e-mail to identify it for the host. Your e-mail to the host should include:
your name
blog title
your WHB post permalink
your location
a photo attached to the e-mail.

For more information about WHB, check out Kalyn's FAQ pages

So get ready and blog between August 18 - August 24 and mail you entries to cooking4allseasons[at]gmail[dot]com with the above information.

Hoping all my dear bloggers are ready for dishing out some classics ones, this coming week! I hope to do the roundup by IST Monday timings!

Enjoy!

Coconut Burfi ~ A Delicious Indian Sweet!

Coconut Burfi a succulent, chewy Indian sweet is something that finds itself on our table when we have excess fresh coconut on hand! We often find ourselves with excess coconuts and the only remedy is Coconut Barfi. You ask why so many coconuts? Well with so many festivals round the clock and lot of poojas at home, lot of coconuts tend to be offered.

Breakfast at Parent's place was never without a Coconut Chutney on the side be it Idli or Dosa, as it was my brother's favorite chutney. While I find it most difficult to use up my share of coconuts, as Hubby dear doesn't like coconut chutney. Most times, we let it go dry, to use it as Copra. Copra is normally dried with the water inside, the reasons for the copra being very oily and having that distinct taste. But fresh coconut, that's not tender, is also a good candidate for becoming a copra. But hey, you got to use that copra too right! If you just sneak behind my refrigerator's inner cabin, you will lot of copras happily slumbering away. We don't store cooked food in fridge but somehow, something or the other gets forgotten, only to give each other a cold company!

Now when I decided to meet my fellow bloggers, I had swirling thoughts in mind, wondering what to take for them. The dish had to be something that could be made before hand, yet tasty! Well well, I had lots of coconut on hand, and Amma makes the yummiest Coconut burfi I have ever tasted. That's the best choice I thought I had. So had all the coconut all grated and ready. I even took down the recipe from Amma, saying I am going to make it myself. Only time and the little sweet terrors at home wouldn't let me. When I finally got around making it, it was past mid night! But I was determined on making it. It was worth all the pains, for aroma that sniffed past me, while I was shoving over the pan, trying hard not to let it get struck at the bottom.

Thengai Burfi ~ Nariyal Barfi

Imagine that was the first time I was making it all alone. The whole world was asleep and I had no heart to disturb Amma with silly questions. Its either going to come out as a barfi or as mixture, either way my friends would be happy to taste it, I was sure. I always had Amma next to me, when I attempt such dishes. So getting it out perfectly on my first attempt singly made me very happy! And my dear blogger friends said they liked it too. I didn't get to taste it at all, and came back hoping there will be a piece left for me. But there were no remains too. The kids loved it so much that everything was kahtam in no time!

Since then, I have been trying to make it again, but could never get around it. When we again had loads of fresh coconut, Athamma asked Amma to make, as the kids were fond of it. Its really amazing to know what the kids love, you know. This time too, it got over before I even could say Click! So made it again with the modifications that Amma has done to her original recipe and this time it was no tension, no hassle job!

Coconut Burfi Recipe
Ingredients Needed:

Grated Coconut - 1 cup
Sugar - 1 cup
Rava - 1 tbsp
Ghee - 1 tbsp
Cashew nuts - 10
Cardamom a pinch

Method to prepare:

Grate the coconut. If you are making in large quantity, you can run it in a mixer too. Chop the coconut into small bits and run them for 1 or 2 rounds in a mixer. It should be coarse.

Normally we used to roast the grated coconut. But we always had this fear if it will get set or not. But this time we did not roast the coconut and it was so simple to get it set!

Meanwhile roast the cashew nuts in ghee and keep it aside.

Add water enough to just cover the sugar and melt the sugar. Once you remove the scum, if any, bring the syrup to a boil. The syrup be of one thread consistency.

Add the grated coconut, cardamom powder, cashew nuts to the sugar syrup. Stir well so that it gets mixed fully! Keep stirring or else it might get burnt. You will know its done when the coconut starts coming off the pan. Adding rava help in binding the coconut and sugar.

For more taste, you can powder some cashew nuts and add.

Grease a plate on which you are going to set this. Then once the barfi is done, pour on to the greased plate. Just tap the plate down, it will get set automatically. Using a greased spatula, spread on the top for a even spread.

With a knife, make horizontal lines and then do a cross line across to get diamond shaped Barfi. I have always see only diamond shaped ones.

We made using 4 cups of grated coconut. It yielded appx 40 big pieces and it took just 20 min. So for 1 cup of coconut, it should hardly take any time.

Enjoy this time old traditional Indian sweet anytime of the day!

Lunch Box Series : LBS#40

I had sneaked on it many times and scrolled up and down, with the faint hope that I won't linger on the pictures for longer time. But it never happens. I droll on their pictures and they leave me breathless. They, of course refer to the pictures ok! This post was no different. I have always only made Tomato Pulao. Though Thakkali Sadam is famous in Tamil Nadu, somehow I never had an opportunity to attempt it. So when the Jugalbandits posted this, I knew I was doomed, I had to make it. I went through the ingredients, knew its going to be awesome. Because I use the same for my pulihora with tamarind.

Finally it took for Zu, to have Jugalbandi for her Tried and Tasted event, for me to try this wonderful Thakkali Sadam. I was all ready to make the Thakkali Sadam for Saturday lunch, but Athamma wanted to make Pulihora. Then Monday came and saw me in a hurry to prepare lunch. So I thought Thakkali Sadam was the best.And yes it was ready in a jiffy. I followed the exact recipe, just modified proportions and add both Tomato puree and whole chunks. I like the tomato skin in the rice, it gives a good feeling! Best part was, I packed this for Konda, who loved it. Then while I was clicking the picture, Chinnu won't allow me, because he was doing AAh, Aah for another morsel. Happy that the whole family liked it and best part was, it is a good candidate for a lunch box dish!

Today's Lunch Box had

Thakkali Sadam ~ Curried Tomato Rice
Onion Raitha
Rasam Rice
Curd Rice

Ingredients Needed:
Original Recipe

Cooked Rice - 1 cup
Tomatoes Puree - 3 small
Chopped Tomato - 1 small

For Seasoning

Mustard Seeds - 1/4 tsp
Bengal Gram - 1 tsp
Ground nut - 3 tsp
Green chili - 1 long
Curry leaves - 5 -6 leaves
Onions - 1 medium, juliennes.
Asafoetida a pinch
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 3 tsp

For Masala powder

Whole Coriander seeds - 1 tsp
Bengal Gram - 1 tsp
Fenugreek Seeds - 5 nos
Dry Red Chilies - 4 long
White Sesame seeds - 2 tsp


Method to prepare:

Wash, soak rice for 15 mins. Once its done, separate the grains.

For the masala powder, dry roast all the ingredients one by one, except Fenugreek. When all are brown and well done, add the methi finally and toss for a minute. Remove and allow it to cool.

Meanwhile, puree 3 tomatoes. Keep it aside. Chop the other finely.

Heat a thick bottom pan or kadai with oil. For start, add 2 tsp. When its hot, add the mustard, when it starts popping, add the rest of the ingredients one by one and fry on sim flame. Finally add the onion juliennes and sauté till they are light brown.

Add the chopped tomatoes, salt, turmeric powder. Sim, cover and cook for 5 mins. When the tomatoes are mushy, add the tomato puree. Mix everything well on high flame. Add more oil if needed.

When the tomatoes are well cooked, add the ground masala powder, mix well and simmer for 5 mins. Stir well so that the bottom doesn't get burnt. You can add little water if the mixture is too dry.

Then finally add the cooked rice and combine everything well. Garnish with finely chopped coriander leaves.

I served it with Onion Raitha. It was really too yummy!

Sending this to Zu's Tried and Tasted event. Thank you Bee & Jai for a wonderful keeper recipe!

Wheat Berry Payasam ~ A Vegan Indian Dessert!

I went and got this bag of whole wheat berries and you can see that's the reason for all wheat related dishes coming up. I basically bought it to make the Wheat Halwa. I used just about a cup and there were no quarter kg bags available. And its not enough to grind into flour. Well we have come up with the sprouts. Though that's a very good healthy option, was wondering what other way to use it up. We came out with the salad. Then we were generally talking about the wheat and how it can be used, when Athamma recollected her Mom making Payasam with Whole Wheat berries. Wow, that sound really tasty. More and more I heard about it, I was sure that's what I wanted to try next. Wheat berries are nothing but the whole wheat grains.

Amma was also talking about the same. It seems her mom also used to make this payasam. I really wonder why those age old recipes got lost track. I wanted to learn and see how its supposed to be prepared. Its very similar to the paruppu payasam. But it was completely so different to taste and should I say the bowl was empty in flat 5 mins. We made it for the neivedyam and so didn't know the taste until we actually tasted it. But believe me, it was simply superb. The process may seem little complicated with soaking and cooking it for long time, but then hey what's pleasure without pain. If I am assured of such divine taste, I would take up the task without hesitation.


Ingredients Needed:

Whole Wheat Berries - 1 cup
Jaggary - 1 cup
Cashew Nuts - 10
Raisins - 10
Cardamom powder - 1/4 tsp
Water - 2 cups
Ghee / Butter - 2 tbsp (optional)

Method to prepare:

Wash and Soak wheat berries for 2 days. You can soak them during the day and drain and store in fridge. We did this because we weren't sure if they will stay without getting spoilt in room temperature for so long. Next time, I am going to experiment with that too.

Before pressure cooking this, wash well. Add about 2 cups of water and pressure cook for nearly 5-6 whistles. Check if the berries are soft. If not, put them back again.

Meanwhile, melt the jaggary with little water. Remove if any scum. Then add the jaggary water, cardamom to the wheat berries and pressure cooker again. Once done, remove the lid and cook on high flame to get the desired consistency. For more richness add cashew paste.

Update:
You can leave out the nuts roasting part in the ghee as the payasam as such was quite creamy and tasty.

Roast the cashew nuts and raisins in ghee and add to the boiling payasam.

The combination was ultimate, the berries being cooked in jaggary made them little hard on the outer but soft in the inside. It was a complete new experience. When you bite on the berries, its goes little dunking inside. You can get to chew on them and with jaggary all the way, it was divine!

Cardamom adds such taste and aroma, that its not really the same without it!

Sunita celebrates the spices with her event Thick Spice. Her themes have always given me opportunity to understand more about spices. This month marks the 1st year anniversary of starting this wonderful event. And its my pleasure to send in my favorite spice, Cardamom!

Mangalorean Chicken Curry ~ Weekend Cooking!

Mangalorean Chicken Curry was cooked some weekends back, but getting around now. I was in mood to cook something new, so took out my chicken cookbook. The name sounded exciting and since I was thinking I should make something different, I was eager to try this out. On checking the recipe, I knew immediately that its almost the same type that I make, except it calls for Fenugreek seeds and no ginger. Now I don't normally add fenugreek seeds unless its for Chettinadu style, where you grind all the masala. This is almost similar. I guess all southern states of India, share more their of cuisines. But still it held to its name.

Weekends are getting more hectic as kids demand more of our time. So we have to plan something that gets done fast. Yet I didn't want to miss out Sunday, a day to experiment new dishes. As I was busy with breakfast preparations, Hubby dear took over the task of giving the kids their bath. I remember those days, when Konda was about 3 yrs, she never used to come out of the shower. She was also very fond of the tub and used to spend hours playing in it. Remembering that, I tried putting the twins in a tub sometime back, they started playing and splashing on the water, that they got wet within minutes. And then they refused to get up. I never attempted that again. But since its been a while, hubby dear thought of giving them a shower,but the same thing happened. Chinnu refused to come out. He was never too happy getting into the pool or to the beach previously. But we were surprised that he loved being under the shower. He was jumping jubilantly and refused to budge out. We had to finally drag him out. He came out all kicking and crying. As Peddu was still eating his breakfast, poor darling missed out all the fun.

Coming to this chicken curry, it was very tasty and adding the methi, it gave a little different flavour to the whole curry.


Ingredients needed:

For the gravy

Chicken - 1 kg
Onions - 2 medium
Tomatoes - 2 medium
Turmeric powder - 1/4 tsp
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Oil - 3 tsp
Salt to taste
Coriander leaves for garnish

For the ground Masala

Fresh Grated Coconut - 1 cup
Onion - 1 big
Garlic - 3-4 pods
Whole Black Peppercorns - 10 - 15 nos
Cinnamon - 2"
Cardamom - 2
Cloves - 3
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Poppy seeds /Gasa Gasa - 1 tbsp
Oil - 1-2 tsp for frying

Mangalorean Chicken Curry, Paneer Curry with Chapati ~ our Meal

Method to prepare:

Wash and cut the chicken into small pieces. Marinate the chicken with turmeric powder and salt for 30 mins.

Meanwhile, heat a pan with oil, deep fry the onions till light brown, drain and keep aside.

Next fry the grated coconut till light golden, then add garlic, continue to fry for a min. Next goes the peppercorns. Sauté everything well. Simmer for 1 min.

Then add one after the other, the cinnamon, cardamom, cloves, fenugreek, cumin seeds. Fry everything for 2 mins in sim.

Finally add the poppy seeds and fry for a few seconds. Remove from heat and add the chilli powder and coriander powder and mix well.

Allow it to cool. Then add the deep fried onion to the spices and grind to a smooth paste using little water.

Heat a big pan with oil. Add the chopped onions and sauté till light brown. Then add the marinated chicken and sauté on high for 5 mins. Let it get browned well.

Then add the ground paste, finely chopped tomatoes and adjust salt. Cover and simmer for 10 mins. By now you will have water coming out from chicken, let it get evaporated. Then when the oil comes out, add 1 cup water. bring to boil and simmer for 15 mins.

Chicken gets cooked by then. Garnish with coriander leaves.

This can be served with Dosa, Chapati, Rice. Generally it goes with everything.

Another entry for my Curry Mela.

Vegetable and Mixed Sprouts Salad ~ A Meal in itself!

After sprouting all those beans and berries, the next thing that happened was the Salad. You wonder how I landed myself with a bowl of Salad, after all that talk about not liking it. Well thanks to Athamma, who decided she got to make something with all those stuffs we had sprouting. She came up with a salad that was really yummy and yummy! Well on asking what went in and being told that she sautéed them, no wonder it tasted great! But it sure was great as such. You wont' believe if I tell you, that we have prepared it twice again. But this time, I said we will do it without sautéing or par boiling the vegetables. But whatever, one bowl of this is enough for a proper dinner!

Whatever bean it is, we are used to making sundal out of it. Or a gravy. Gravy reduces the pressure of making something for the dinner separately. But you can go for the Sundal on its own. Whichever way is left to you. Since our dinner now has become two chapatis with subzi, it doesn't give us room for something before that. I wonder when this has become the pattern. I remember all those years when we didn't have any concerns on what's eaten and had 1 or 2 snack breaks in between. Not just us, but the kids are the same. Konda doesn't eat anything. Not even any savory or sweets. Its just been a year or so, since she started eating chocolates, when she was a toddler, she hardly touched any chocolate. Do girls start having such consciousness at this young age? I don't know!

Anyway coming to the salad, let me note down both the ways!

Sautéed Vegetables with Mixed Sprouts

Carrot - 1
Beetroot - 1 small
Onion - 1 medium
Tomato - 1 medium
Sprouts of moong, chickpea, Pea, Black eye pea, Wheat berries - each handful
Salt to taste
Chili powder - 1/2 tsp
Coriander powder - 1/4 tsp
Cumin powder - 1/4 tsp
Coriander leaves for garnish.
Oil - 1/2 tsp

Method to prepare:

Sprout the beans and berry in the method mentioned in the Sprouting process.

Since Wheat berry is hard, pressure cook for 1 - 2 whistle.

Par boil carrot and beet for 1 whistle.

Moong, Peas, Black Eye Peas can be added raw. If chickpea is not soft, you can pressure cook for 1 whistle.

Chop Onions and tomatoes. Heat pan with oil, sauté onions for 1- 2 mins. Then add all the sprouts and vegetables. Stir it well.

Then finally add the tomatoes and chili powder, salt. Cover and cook for 5 mins. You need not get them soft.
Raw Vegetables with Sprouts Salad.

With the same ingredients mentioned above, just pressure cook wheat berries. Rest of them can be added raw.

Instead of chili powder, add green chilies and crushed cumin seeds. Add a tsp of olive oil, 1 tsp of lime juice. Toss everything together and allow it to rest for 15 mins before serving.

Both the versions came out very well.

Lunch Box Series : LBS#39

Its a pleasure to eyes biking on a Friday morning on our streets. You will get to see, all colourfully decked up ladies with flowing hair, lovingly adorned with flowers. Its a tradition to have a head bath and get ready for a full swung pooja on a Friday morning for most Hindu ladies.Though I hardly ever follow such rules, its still a pleasure to get a colour attack on your rush hour. Atleast you can relax while you wait for the traffic signal to go green! I try to put the waiting time to some use, if I am traveling by car, I try to catch on friends, if on bike, then I spend gazing and observing the world passing me by! I tell you, its great pastime. You get to see so many different people on the road, even its only for some few minutes that you have.

Peddu and Chinnu are happy going to the crèche now. They don't cry anymore. In the beginning, Athamma used to carry Cadbury's Gems and the moment they reach the place, she used to give them each. So seeing the gems they stop crying. This has become a ritual for them. Now that they don't cry, Athamma thought she need not carry, but the moment they see the gate, both of them turn to her with extended hands. There is no way she can escape. Coming back home, she was so amused by their action and recollecting to us happily. All three kids have different preference, yet it never amazes me to know how the little ones can eat spicy stuff. Like this rice we made out of ground paste, both the twins liked it. Infact Konda liked it when I packed it for lunch. But the fact that the twins wanted it more, cheered me up. So its definitely something I will make for them when they start carrying lunch, of course its going to be 5 years later, hunh!

Today's Lunch Box had

Ground Masala Rice
Egg curry
Rasam Rice
Curd Rice

I have never attempted to make Thakkali Sadam, so to say. Its still on my to-do list. We have always made Tomato rice more in pulao types. We have a menu decided for the whole week, it makes easy for cooking and planning. So its always one Rice variety either on Wednesday or Thursday depending on mood. But on this Wednesday totally forgetting the plan, had the rice already in the cooker. Athamma reminded me that its a Variety Rice day! Well what else to do, the previous day lunch was Sambar, so no way another sambar to follow.This was simple and very tasty and can be made in short of 10 mins if you have cooked rice on hand!

Ground Masala Rice

Cooked Rice - 1 cup
Onion - medium
Tomato - 1 medium
Ginger Garlic paste - 1/2 tsp
Green Chilies -1 long
Clove - 1
Cinnamon - 1 "
Cumin Seeds - 1/2 tsp
Bay Leaf - 1
Chili powder - 1/2 tsp
Coriander powder - 1 /2 tsp
Turmeric powder a pinch
Salt to taste
Ghee / Butter - 1 - 2 tsp

Method to prepare:

Wash and Soak rice for 15 mins, Pressure cook it for 2-3 whistles. Spread in a bowl, so that the grains separate.

Chop onions, tomatoes roughly. Grind onions, tomatoes, cloves, cinnamon to a smooth paste. If you don't have ginger garlic paste, you can add the whole and grind along the onions and tomatoes.

Heat a big kadai or pan with ghee/butter. Ensure it doesn't start smoking, add the cumin seeds, chopped chillies and bay leaf. When the cumin starts sputtering, add the ground masala. If you are using the ginger garlic paste, add it along with the paste. Simmer and fry for 5 mins.

Then add the salt, chili powder, coriander powder and Turmeric powder. Fry till oil comes out. Add the cooked rice to the pan and mix well Simmer and Cover and cook for 5 mins for the masala to steep into the rice.

Onion Raitha can be best, but I prepared Egg Curry as a side dish. And to make things easier, mixed Rasam rice too, for hassle free lunch!

How to Sprout ~ The Sprouting process!

I was never a salad person. The buffet table laid down with tons of salads never did attract me. I could probably pick at them, but never indulge myself over a bowl. At Pizza Hut, you will never catch me wandering towards the salad bar. 'Gosh you land in a pizza joint to lavish on pizzas right, so why bother on salads' was always my thought. If I wanted to eat salad, I might as well have stayed back and made one myself. Well that's me. I can always take the cucumber, onions, tomatoes or carrots on the side, in a daily meal, but that can never be a full meal on itself! Maybe our food habits and cultural attitude never prepared us to salad way of eating. While Dad and Hubby dear insist on salads before eating, we mostly try to manage with onions and carrots.

But changing times, we find ourselves getting accustomed to new ways of eating. And yes, I can now say, we have included salads and raw vegetables in some way or the other. Beginning of the year, saw us changing our food habits. We found we needed to have more energy to manage our work and family. So our food includes sprouts, nuts and raw vegetables. When you talk about sprouts, its always been Mung Bean sprout for us, the most commonly sprouted bean. You know Chinnu loves sprouts, and can snack on it, which I find very incredible. Since we have been eating moong sprouts for over months now, we thought we can try sprouting other beans too. Athamma is always keen on sprouting all beans.

Some Nutritional information about sprouts.

Sprouts are rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, beneficial enzymes and phytochemicals, as these are necessary for a germinating plant to grow[1] . These nutrients are essential for human health.

“The metabolic activity of resting seeds increases as soon as they are hydrated during soaking. Complex biochemical changes occur during hydration and subsequent sprouting. The reserve chemical constituents, such as protein, starch and lipids, are broken down by enzymes into simple compounds that are used to make new compounds.”

“Sprouting grains causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, fat, certain essential amino acids, total sugars, B-group vitamins, and a decrease in dry matter, starch and anti-nutrients. The increased contents of protein, fat, fibre and total ash are only apparent and attributable to the disappearance of starch. However, improvements in amino acid composition, B-group vitamins, sugars, protein and starch digestibilities, and decrease in phytates and protease inhibitors are the metabolic effects of the sprouting process.”

“When seeds are sprouted, minerals chelate or merge with protein, in a way that increases their function.”

Increases in Protein Quality
Increases in Essential Fatty Acids
Increases in Vitamin content

For more information please refer Wikipedia and the list of edible sprouts.

One important factor to remember is, certain sprouts are toxic when sprouted and consumed, like the Kidney Beans/ Rajma, so please read and confirm before sprouting a bean to know if its safe to sprout it for consumption.

Update

Thanks for reminding me Bee, I actually wanted to mention but missed it. Yes, the shorter the sprout, more nutrient it is. As it gets longer, it tends to become bitter and also the nutrient level goes down.

The Sprouting Process.

Take the bean that you are sprouting, wash well and soak it in water for 6 hours, then drain the beans from water, store it in a vessel or a muslin cloth. The sprouts starts coming out overnight.

If you are planning to make mixed bean or berry sprouts, then you got to know how long each one takes to sprout . It also depends on the climatic conditions of the place you reside. I am giving details based on our climatic conditions.

After sprouting Moong dal and enjoying it over months, we have now moved to sprouting other beans like Chick pea, Peas, Black Eye Pea, Wheat Berries.

We either eat them as such raw, or par boil it for few minutes and make a salad. You can even stir fry it to make it more edible. But my catch you, if you eat this regularly you will get used to it.

Sprouting time for Moong Dal, Peas, Black Eye Pea,


All these beans take about the same time to sprout. All these have to be sprouted separately. Wash the beans and soak in water for 6-8 hours. Then drain the water from the beans. Store these separately for about 6 hrs or overnight. By morning, you will find the sprouts, Store these in fridge to prevent further sprouting. When you store in fridge, the sprouting speed is reduced but not stopped.

Chick pea.

Follow the same process as above, but this takes few more hours extra for sprouting to start.

Wheat Berry

Wheat berries take the longest time to germinate. Soak the Wheat berries for 6 hours, then drain in and store in a vessel overnight, Next day you can again wash in water and drain and store for another 6 hrs.Totally it takes about 2 days for a Wheat Berry to sprout.


When you have all the beans sprouted, you can make a mixed sprout salad with or without adding vegetables. Since Moong dal, Peas and Black Eye pea are soft, they can be consumed raw. But you can parboil the chick pea and Wheat berries before eating them.

Also since these sprouts are rich in enzymes and mineral, its advisable to consume in small quantities.

I am sending this to my Ninja friend Divya from Dil Se, who is hosting the Weekend Herb Blogging. WHB, is an event started by the lovely Kalyn of Kalyn's Kitchen.

Prawn Curry for Curry Mela and a Plum Heart!

Today's post is a special from my Dad. When I told him about the Curry Mela, he was very eager for Amma to cook some non veg for Breakfast. For that he even got all the things required and everything was done on my behalf. There is a new super market that opened in Anna Nagar, its a huge Seafood super market and you can expect to get anything and everything in that place. I haven't see that place, not that I ever venture into a non veg shop, but heard that it is really huge. So Dad went shopping at this place and got these fresh prawns. Amma makes an awesome Prawn Biryani, which hubby dear is very fond of. I haven't learnt the recipe from her yet. But Dad keeps telling me that I should record that recipe.

Coming to this prawn curry, Amma prepared and they were all ready for their breakfast. But as most Sunday mornings, I was busy with the kids. So asked Dad to click the pictures. All I had to work on these pictures were resizing and putting up my name. Wow, such a simple task for me. In fact, Dad clicked so many for me to choose from.

Before I go to the recipe, I wanted to share a picture of a plum we got in the batch, that was in heart shape. It was so cute and just like a heart shape. I had to click it. It was pretty late in the night, still I thought I shall just take a click before it disappears. Know what, Athamma next days saw it and told me to take a picture to share it with my blogger friends. Looks like the entire family is focused on what my blogger friends like!

Prawn Curry

Prawn - 500 gms (before cleaning)
Oil - 2 tsp
Cumin Seeds - 1/2 tsp
Ginger Garlic paste - 1/2 tsp
Clove - 1
Cinnamon - 1 "
Fennel Seeds - 1/2 tsp
Onions - 2 medium
Tomatoes - 2 medium
Salt to taste
Turmeric a pinch
Chili powder - 1 tsp
Coriander powder - 1 tsp
Water - 250 ml
Coconut Milk - 100 ml
Coriander leaves for garnish

Method to prepare:

Clean the prawns and let it drain.

Heat a pan with oil, add cumin seeds, then add the ginger garlic paste to the oil. Fry for 1 min, then add cloves, cinnamon. and fennel seeds. Fry for 1 min

Then add finely chopped onions. Sauté till they turn pink. Then add tomatoes. Fry till they become mushy. Then add the prawns, Fry on high flame till they are well mixed. Add salt and turmeric. Simmer for 5 mins. Water will come out of the prawns, fry till it evaporates.

Then add the chili powder, Coriander powder. Simmer for 5 mins. Oil should come out by now. Then add 250 ml water. Bring to boil. Let it boil for 10 mins, by when the water will go down to 100 ml. It depends on the thickness you want in the gravy. Then finally add the thick coconut milk and bring to boil.

Garnish with coriander leaves. Serve with pooris.

This can be done without adding the coconut milk too.

This is another entry for Curry Mela, this time cooked by my mom!

Dad wanted to say this tasted great with Pooris! You can serve this with Ghee Rice or with Chapatis.

The Beet Wraps ~ Beetroot in disguise!

My experiments with Beet lead me to another lovely way of eating Beets. Well even though I have kind of come in terms to eating Beets, I still found I had some hiccups in terms of accepting it wholeheartedly! So wondering how best to camouflage the beets, stuffing them in wraps is the best alternative I could think up. Beets are mixing in onions and sautéed in Bengal gram. Well anything that comes in contact with beets, gets modified to Red! I remember Konda telling me about her classmate, who got Beetroot Poriyal along with Curd Rice. Gosh, she was saying Mummy, it was all so red, I couldn't see any curd rice in the box. It was so colourful that it prompted her to ask me for same combo, though I have not actually got down making a Beetroot Poriyal along with Curd Rice for her.Oh Gawd, I can't get myself think of the scene!

Talking of Konda, yea she said she did well yesterday. Quoting her words, 'Mummy, I was bold and said all the lines correctly without forgetting it. And my mam liked my dress, she made me wear it the whole day.' So I guess she enjoyed parading the school in a colour dress. That brings back memories of my own school days, when I had gone to school in colour dress, as we say. Uniform tends to be boring on daily basis, right, guess that's with every child. But I actually loved my uniform. It was a blue pinafore with white shirt. I enjoyed taking it out, ironing it neatly and the shining black shoes, were just the cream to add on! There I go rambling again...

Lets get back to the Beet Wraps, shall we? Ok, before that, take a minute to check out the Roman lapping himself in luxury!


Ingredients Needed

Chapatis/ Rotis - 2
Beetroot - 1 small
Bengal Gram - 1/4 cup
Onion - 1 small
Grated Coconut - 1 tsp
Garlic - 3-4 pods small
Chilies - 2 small
Chili powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt to taste
Oil - 1 tsp
Curry leaves and Coriander leaves for seasoning and garnish.

Method to prepare:

Peel and cut Beetroot into small cubes. Pressure Cook till done. Keep it aside.

Soak Bengal Gram for 30 mins. Pressure Cook separately till done.

Prepare Chapatis in the regular way. Keep it aside.

Run the grated coconut and garlic in a mixer to get a coarse paste.

Heat a pan with oil, add the curry leaves, then add coconut garlic mix. Sauté well. Then add chopped onions and fry till they turn golden. Then add the chopped chilies, then cooked beets. Fry till the water absorbs. Simmer for 5 mins.

Then add the cooked bengal gram, all the powders. Mix well. Adjust salt and spice if needed. Since we add chopped chilies, adjust the chili powder accordingly. Simmer for 5 mins. Garnish with chopped coriander leaves.

Then spread the Roti on a plate, fill the Beet filling in middle and roll the Chapati over it. Heat a pan, smear oil or butter if you want, place the stuffed wrap on it and let it get cooked in sim flame. Allow it to stand for 2-3 mins. The outer chapatis becomes crispy.

Alternatively, you can even bake this too. The beets can be served with Rice as poriyal. But this way it tasted awesome.

Left over chapatis can be best used this way, I think!

Deep Fried Chicken Fry ~ Weekend Cooking!

Finally I get to post this weekend lunch, that I prepared some weeks back. At times I find other posts getting priority and these weekend lunch gets delayed. Yesterday I didn't cook lunch as we had gone out. We went to a restaurant called Tandoor, which dishes out awesome tandoori authentic dishes. They have open kitchen, covered by glass, so you can actually see the chefs working on your Naans, Kebabs and other things. Wish I could've gone in for a visit but seeing through the glass the chef working on them were great enough.We had a wonderful time enjoying all the dishes on the buffet.They served a traditional buttermilk in jeera which was awesome. Konda had a field time, lapping only on Achari Paneer tikka and Paneer Butter Masala.All in all, it was a memorable lunch.

Konda has a fancy dress competition today and we had to really think hard what to dress her up as. Since it was told to us very late, we had Friday left for shopping. Hubby dear took her and got a dress which had lots of Rose flowers. So I taught her lines to say she is a Rose Flower. I asked her what her friends were coming dressed as. She said they are planning to come as the usual icons like Rabbit, Elephant, Doctor, Mahatma Gandhi, one girl was even going to come dressed as a Carrot. So I told her, Rose flower will be very pretty among all of them. She was mighty happy and memorized the lines I taught her late last night, to say on the stage. She got up this morning and was happy that she remembers the line correctly. It goes like this:

I am a Rose flower.
Everybody loves me
because I am beautiful.
Though I have many colours,
Today I am a Red Red Rose!

Hope Konda is able to say it out boldly.


Chicken Fry

Coming to the Chicken Fry, this is one of those many similar recipes that I have, only this asked for the chicken to be deep fried in Coconut oil Hence its called Kerala Chicken Fry. Since I fried it in regular oil, I guess I got to call it just Chicken Fry. Also I always hesitate to deep fried Chicken, as the chicken never retains its spice. I marinated this for nearly 2 hours, still the chicken didn't have the spices inside. Any suggestions on how to marinate and deep fry will be great. I roasted it again in spices after deep fry.This is a classic one as you have roasted curry leaves for garnish.

I used Chicken breast, though Chicken drumstick would also be good.

Ingredients

For marinade

Chicken breast - 250 gms
Ginger Garlic paste - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Rice flour - 1 tsp
Corn flour - 1/2 tsp
Salt to taste
Lemon juice - 1 tsp

For Seasoning

Curry leaves - 2 to 3 sprigs
Green chillies - 5 nos
Cashew - 5 whole

Oil - 1/2 cup for frying

Method to prepare

Clean the chicken and cut them into medium size pieces. Drain them of water and using a knife make few slits on all sides

In a bowl, take all the ingredients listed under marinade and make it a paste using lime juice. Don't add water.

Rub the chicken pieces in this paste on all sides and marinate the chicken for an hour atleast in the refrigerator.( I marinated for nearly 2 hrs.)

Heat the oil in a pan and fry the chicken in medium-low heat till brown on all sides. Add little oil, just enough to fry 3 pieces at a time. This way you don't waste oil. Drain on kitchen towel.

In the same oil, deep fry curry leaves, cashew nuts and slit green chillies. You can remove seeds from the chilies to reduce heat.

Garnish the fried chicken with fried curry leaves, cashew nuts and chillies.

Since the spice was not enough for hubby dear, I pan roasted the chicken again with chili powder and pepper powder sprinkled on top. You can avoid this step if you find chili enough.

I served this with Ghee Rice, Chicken Pulusu.

Lunch Box Series : LBS#38

This entire week I have been wrongly calculating the days. When it was actually Friday, I was still thinking that it was Thursday. And I was happy that I had a Lunch Box recipe for the my Lunch Box series. But it was very late when I realized that Friday was 1st and I had to post the MEC Round up. Well it doesn't hurt to post them today I guess. I have got so used to posting these series on Fridays, that it feels strange when I do it any other day. What a creature of habits I turn out to be!

Ok for today's lunch box, we have something different from the usual fare. Have I told that its been a while since I started chapatis for lunch. So its rice and the rest for hubby dear, while I take chapatis for myself. My lunch is now so interesting and I look forward to it infact. There is nothing like a quick lunch! Anyway I can't compromise on the rice factor for hubby as we have chapatis for dinner.

As usual we were thinking what to make for the lunch, we thought we will get the wise man's opinion. He asked if we have potato, and naturally have tomatoes. He suggested we make Aloo tamatar subji. But only condition being it got to be made as how North Indians make. Hubby dear was having that glazy look, when he starts thinking of his days in Delhi and the good food he had there. Aloo Tamatar was one common dish that gets made frequently, yet he used to enjoy it every time. So he said pliss pliss, don't modify it to a southy! Since a vegetable fry is a must, I thought I will choose Carrots, its been really long time since I made it. Amma used to make it so very often. I wonder how I miss out few dishes that I grew up on!

Today's Lunch Box had

Aloo Tamatar Subji ~ Curried Potato in Tomato Curry
Chapati
Curried Carrot Stir Fry
Curd Rice


Aloo Tamatar Subji ~ Curried Potato in Tomato Curry

Potatoes - 2 medium
Onion - 1 big
Tomatoes - 2 medium
Garlic, finely minced - 4 pods
Ginger, finely minced - 1 "
Green chilli - 2 slit length wise
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Coriander leaves for garnish
Oil - 2 tsp

For Seasoning

Mustard seeds - 1/4 tsp
Dry red chillis - 3
Curry leaves - 10

Method to prepare

Cube the potatoes and boil till well cooked. Once they are cooled, peel and roughly mash to get small chunks. Keep it aside

Heat oil in a pan, add the mustard seeds. When they start crackling, add the red chillis and curry leaves. Fry for few seconds. Then add finely chopped onions, ginger and garlic and sauté till the onions turn light brown.

Add the green chillis and all the powders. Mix well and cover for few mins.

Once the powders are blended with the onions, add the tomatoes and fry till the oil separates and it gets mushy. This gets done fast, if salt is added and cooked covered.

Finally add the cooked potatoes, mix well and cook it covered on low flame for 5 mins.

Then remove lid and cook further for another 5 mins, constantly stirring. Adjust salt and spice and add enough water to cover the potatoes. Bring it to a boil and let it simmer on low flame till you get a thick consistency.

Garnish with chopped coriander leaves. Serve with chapatis/Sautéed rice.

This is another entry for my Curry Mela.

Carrot Stir Fry with Groundnut powder

This is yet another famous dish from my childhood. Amma used to prepare this frequently for Sambar and rice. I almost stopped making this as hubby dear says fresh carrots are more preferable!

Ingredients Needed:

Carrots - 250 gms
Red Chilli powder - 1 tsp
Coriander powder -1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 1 tsp
Groundnut powder - 2 tsp

Seasoning

Mustard Seeds, Urad Dal - 1/4 tsp
Curry leaves - 10
Dry Red chili - 1

Method to prepare:

Wash and scrub the carrots. Cube them into 1 inch pieces. Parboil them in little water in a covered vessel.

Heat a pan with oil. Add mustard seeds, Urad dal and curry leaves. Then add the red chilies. Fry till the mustard sputters.

Then add the parboiled carrot without water. Mix all the powders. Sauté them well. Add salt and simmer for 5 mins. This takes about 5 mins for the powders to get cooked. So remove the cover and finally add the ground nut powder.

Garnish with chopped coriander leaves. This does not taste sweet and gets so well along with Sambar and Rice.

Hope you enjoyed my simple lunch box of Chapatis with Aloo Tamatar and Carry Fry. Curd Rice follows for sure!

Sending this lunch box to Margot's Wholesome Lunch Box event!

Have a nice weekend!

Microwave Easy Cooking with Soups and Stews - Round up and next Theme!

This edition marks one year completion of Microwave Easy Cooking Event. Exactly a year back, I was toying with the idea of having an event and I thought of themes as Lunch Box recipes or Express Meals. When I asked for suggestions, Satya, a dear friend, suggested something on Microwave. I was shocked, imagine I asked for something simple but I was presented with some complicated stuff, as everybody voted for an event on Microwave Cooking!

I have been having a microwave for over a decade. But all I had ever used was, for reheating. So this was a big challenge for me. And it wouldn't have got this far, if not for some loyal bloggers, who take up this challenge with joy, more than me. Every time I think of my own entry, I start sweating. Only to realize I never needed too, for all the dishes I have ever prepared in Microwave for my events, were so simple and saved time.So I take this opportunity to thank my regular participants, who never miss out a chance to send me an entry and make my day.

Also, I was glad that I could come up with a new logo for this event, finally!. So please use the new logo going forward.

Before we see the entries and the next theme, here is a recap of all the themes.

August 2007 - Microwave Sweets
September 2007 - Microwave Basics

October 2007 - Microwave Snacks

November 2007 - Microwave Side Dish
December 2007 - Microwave Gravies
January 2008 - Microwave Tiffins

February 2008 - Microwave Greens
March 2008 - Microwave Rice
April 2008 - Microwave Cakes
May 2008 - Microwave Steamed Dishes
June 2008 - Microwave Preserves

Coming to this month's theme, to mark this special edition, lets have a party! A Potluck party. You are welcome to bring in whatever you like and we can all have one big virtual party. So all of August, plan whatever you want to cook in Microwave! 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 31st August, 2008, with Subject line MEC: Potluck Party! Check out the Microwave Cooking Event Announcement for more details.

Lets proceed with the entries.

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First few valuable tips on cooking in a microwave from Satya. I seriously think that lady should start a blog of her own, I know I have so much to learn from her.

Her advise is as followes,

Food cooked in the square dishes dries out at the edges and so round dishes are more appropriate for cooking in MW.

While reheating, if a small bowl or glass filled with water is placed alongside, the moisture in the food can be retained.

Normal idli batter didn't give me satisfying results in MW.A few spoons of water and half a tsp of oil added to it made the idlies softer.Or adding a little eno fruit salt gave excellent and foolproof results.
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Once upon a place, there lives a ever sweet Cham, who makes every great effort to please one and all. In the effect emerges a new recipe called Rice Noodle Soup.

Now I have given you the beautiful picture, you go check out her excellent recipe for the soup

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Suma loves soups and that made her always get the ready made pack to get her quick dose of soup love. But once she made a Spinach Soup, there was no looking back!

And not just that, she even was feeding her baby this healthy soup!

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When she was young, she always only asked for Sweet corn soup.

Now don't ask me how young, cos I had the same doubts, as she doesn't look older than a college student now..:)

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I asked for one, I got two extra. All these comes from the Queen, Yeah Illathrasi.



When I first came across her blog, I was really so interested to read through the many different things she has covered. Best of all I liked her name!

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Sireesha makes Sweet Corn Soup and also gives us a detail account of what's gone in and their nutrients. Well with so much value added ingredients, it makes it more attractive to reach out for a bowl of Sweet Corn Soup!


And not just that, Sireesha also sends in her version of a lovely Tomato Soup. Though I never want to try a tomato soup, her bowl sure tempts me enough!

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Though Palak is always gets beautified as a gravy at Jayasree's kitchen, this time it takes form of a soup.


And no doubts, this was also welcomed with both arms! Why not, it looks so deliciously green!
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From a beautiful blog called DEGCHI, comes a soup, yes another sweet corn Veg soup.

Manisha reminisces of the time, when she used to prepare this and was most appreciated by her friends. I am sure it must've been great by the looks of her beautiful bowl!

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Take a few minutes to wonder at the beauty of this tempting soup. The Foody Guru vouches for its amazing taste.
Well I will for sure try this out next time! Why don't you hop into her place to check out why its yummy?

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Lathamma makes one of her first recipe that she learnt. And that from a pro. Cooking in Microwave is like eating sugar for Lathamma, as she does everything in microwave.

I only wish she isn't so busy all the time.
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Finally from me, another Kerala stew! This is my favorite dish for Appam.

And I am only too happy that I can make this in less then 10 mins.

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I am sure I haven't missed out any entry, but do let me know if its so. Thank you everybody for your wonderful entries and expecting a gala potluck party this month!