Sunday, November 30, 2008

Saggubiyam Payasam ~ Sago Porridge!

Well I guess this saggubiyyam payasam finally had to come out today. I have procrastinated this post for almost more than a year and finally today I have been so held up with things that I couldn't anything new for the last day of the Marathon. All the members were keen on posting a sweet and I can't be the only spoil sport. So this Payasam, which had been in draft finally got life!

Sagubiyam or Sago or sabudan, is something that Amma makes a payasam very frequently. I have never cooked with it. All the time, it has always been Amma who makes a payasam with it. I always love to chew on the sago while eating the payasam.

Will the picture may not be so classic, maybe I will cook it again and change but for now, I am happy that this makes the grand finale of this non stop running for the Marathon. This one month has been a good experience knowing all the new bloggers through this marathon. It has been hectic because I had to literally cook new dishes for all the posts as I had finally decided to do on weekly theme. But how ironical that for the final day I couldn't cook any new ones. Anyway I am not very keen on sweets, so this payasam with lots of childhood memories, makes it a fitting one!

I must thank DK for inviting me for this Marathon. To the Marathon runners, its been great knowing you all! Though I couldn't drop in to comment on all your posts, I did manage to read most of them. Will read them again in leisure and enjoy. But you girls have done a great job! So many wonderful dishes.

Do remember that Rice Mela ends on Nov 30th, so do rush with your entries. I will be doing a round up by the second week of December!

Ingredients Needed:

Sago - 1 cup
Milk - 2 & 1/2 cup
Sugar 0 1 & 1/2 cup
Cardamom a pinch
Nuts for garnish.
Water - 1 cup

Method to prepare:

Wash and boil the sago in water. Drain. Then heat a thick bottom pan with milk, When it boils up, add sugar. Allow it to melt.

Once its all melted, add the cooked sago. Simmer for 15 mins. Add cardamom and remove after 5 mins.

Serve hot!

Check my fellow runners reaching the finals in the marathon!

DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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Saturday, November 29, 2008

Chicken Varuval ~ Fried Chicken in Spices!

For the past two dinners, its been chiki buva at home. Well that's what Chinnu says for Chicken, The moment he sees me cooking something, he assumes that I am going to make chicken and does not budge from my side. And now he has even started recognize it when its cooking. He gets so interested that even when we try to pull him away, he won't move. I had wanted to make this variety for a long time, since Amma told that hubby dear used to like this Chicken Varuval, a lot when she was making it for him, during our initial years of marriage. I guess she just forgot to pass the recipe to me. She made it the other day and told me that he used to like it a lot. So naturally I have to make it again.

When hubby dear saw the marinated chicken, he was impressed. He said it looks very good, and had a tough time getting Chinnu away from the scene. Though the recipe is very simple, it takes about 15 - 20 mins marinating and then slow cooking of about 20 - 30 mins. So he felt it was time consuming, but I don't think so, seeing the end result on how it was received. Peddu never eats chicken, but surprisingly seeing Chinnu eat, he also wanted to taste. After that they was no going back. So much so that the next day when I again went to the kitchen, Peddu came running saying Chikki, chikki. I made another new variety, which unfortunately didn't click pictures. So just have the Chicken Varuval to share.

Ingredients Needed:

Chicken - 400 gms

For sauté:

Onion - 1 medium
Tomato - 1 medium
Clove - 2
Fennel seeds - 1/2 tsp
Cardamom
Grated Coconut - 1 tsp

For garnish

Green chillies - 1
Ginger, grated - 1"
Coriander leaves

For Dry masala powder

Red chillies - 5
Whole Coriander seeds / Dhania - 1 tbsp
Whole Peppercorns - 1/2 tbsp
Cumin Seeds - 1/2 tsp cumin


Method to prepare:

Dry roast the spices under dry powder. Grind to a smooth powder once its cooled.

Then apply this spice powder with salt to the chicken. Marinate for 15 to 20 mins.

Heat a pan with oil, add clove, fennel seeds and cardamom. Then add chopped onions, fry till its brown. Then add the chopped tomatoes, cook for 2 mins.

Stir in the marinated chicken. Cook on high for 2 mins. Simmer and cover it with lid, cook till the water evaporates. When the water is almost evaporated, add the grated coconut and again cook with covered lid, till the chicken becomes dry. This takes about 20 mins for the chicken to become tender.

When you are removing from the stove, add silted chillies, juliennes ginger and finely chopped coriander leaves.

Check my fellow runners still running steadily for the marathon!

DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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Friday, November 28, 2008

Carrot Chutney!

When the Cooker announced JFI theme on Carrots, I knew what I had to cook. I was only happy that I finally was able to make it. This carrot chutney was something we knew for a long time and used to pair with Coconut Puris. The combination is a terrific one and it can't be compared. I remember first eating it during college and then yes, Amma used to make sometime. The chutney is not sweet at all because of the carrots but with the hot spice infused by the green and red chillies, its enough to make it hot enough.

The rains are still lashing away and the heart breaking news of Mumbai attack left us stunned. We could do nothing but carry on with our usual routine. I went to office in drizzling rains, but flooded roads. The corporation tried its best to clear but the city is hapless to this onslaught of rains! The cyclone is also very fancily named as Nisha, which supposedly crossed this morning, but we still felt the after effect.

Ingredients Needed:

Carrot, grated - 1 cup
Coconut, grated - 1/2 cup
Tomatoes - 1 medium
Green Chillies - 3
Red chillies - 4-5
Bengal gram - 1 tsp
Mustard seeds - 1/4 tsp
Asofoetida a pinch
Curry leaves few
Salt to taste
Oil - 1 tsp

Method to prepare:

Grate Carrot, chop green chilies, tomatoes. Heat little oil, saute carrot till the raw smell leaves, then add the chopped chillies, then tomatoes till soft.

Then saute the red chilies, along with bengal gram till its brown. Once cool, grind together the carrots, tomatoes, chilies and bengal grams along with fresh coconut.

Temper with mustard seeds and curry leaves. Serve this with Dosas or Coconut Puris.

Sending this to The Cooker who wants us to cook Carrots for JFI, an event started by Indira.

Check out the marathon runner's exciting dishes!

DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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Thursday, November 27, 2008

Capsicum Curry ~ Bell Peppers in a Gravy!

Its been raining cats and dogs since last night. The AC was switched off in favor of the cool breeze that was coming in. And when it was morning, I didn't' even feel it was already dawn, as it was still very dark and everybody at home still slumbering very deeply. I opened up to a morning that was very chill and rain still lashing away. Schools and Colleges were declared holiday, but Konda was insisting I call her friend's Mom to confirm. Though it was still raining when it was time for the boys to leave, we thought we would send them. They simply enjoyed getting out in the rain, Peddu was trying to say eellu eelu referring to water. Athamma went to drop them in the school and came back to say that they enjoyed the ride.

All the way to office, it was still raining and though the stagnant water at most places were dirty, I enjoyed the rain. The office was empty other than handful of them and generally didn't feel like a busy day. I somehow spent the day off, to hurry back home. We have the Cyclone, which is expected to be for tomorrow too. But the cyclone wasn't really bad as expected.

Coming to today's recipe, as I said I have exhausted all Rice based dishes. So had to think of something else.

Ingredients Needed:

Capsicum - 1 medium
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Onion - 1 medium
Tomato - 1 medium
Ginger Garlic paste - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Coconut paste - 2 tsp
Groundnut powder - 2 tsp
Coriander leaves for garnish
Salt to taste
Oil - 1 tsp

Method to prepare:

Heat oil in a kadai, splutter mustard and jeera. Then saute onions till pink. Add ginger garlic paste and saute till its brown.

Then add the Capsicum and simmer for 5 mins with lid. Then add the chopped tomatoes and the spice powders and salt. Simmer again for 15 mins, till the capsicum are tender.


Then add 1 cup water and bring to boil. Stir in the coconut paste and groundnut powder, combine all well and simmer again for 5 - 10 mins.

When the gravy is thick enough, garnish with coriander leaves and remove.

Check out the marathon runner's exciting dishes!

DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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Wednesday, November 26, 2008

Biyam Pindi Pakode ~ Rice Flour Pakodas!

How would you feel meeting a friend after many years? I know I would be excited. The same excitement was bubbling in me, since the time Amma told me that her school friend is coming to meet her. Parents are moving to another place, this time another country! When Amma called up her friend to convey this news, her friend's husband booked the tickets without even telling her. So it was such a wonderful news for Amma and me of course, since I know how much this friend means to Amma. They studied together in school. And as things always happened they lost track of each other and only got to speak to each other a year ago. But Amma always used to tell me about the glorious time spent together and their friendship actually meant what friendship would mean. I always used to tell Amma that we should try to trace them again. And she used to get that mystical look in her eyes!

When Amma told me that her friend is coming down to meet her, I know how happy she was, that she was finally meeting her friend. When Dad and Mom went to pick them up from the station, we were waiting for Konda's van. Peddu seeing his ammamma and Thatha leaving, started crying to go with them. We got him home, after lot of cajoling, but he continued saying he wants to go till he went to school. It was wonderful meeting Amma's friend and her husband. Uncle was very humorous and witty and Aunty was so very sweet, just as Amma always used to tell. I stayed back for a while, talking to them. Uncle was telling how he wanted to see the reunion of the friends, but Aunty was restless and got down the train before he could get the luggage. And she recognize Amma before Amma could. Back home, she happily recollected the days during their childhood and I was getting all mushy hearing it. She showed us the picture of her children and grandchild. They spent the day at home with Amma, and the couple of times I called up, Amma sounded very thrilled. I know this is going to mean the epitome of friendship to me. Amma went to drop them in their relatives place and came when it was raining.


I offered these delicious Pakodas when Amma dropped in home. Its been raining heavily since evening and when I came back home, Athamma had Pakodas ready with Rice Flour. Peddu loved it so much that I had to prepare them again. Then Konda came and wanted some, so I ended making three batches of these lovely Onion and Potato Pakodas in Rice Flour. Though I have always added Rice flour in pakodas, this is the first time, making it with just that!

Ingredients Needed:

Rice Flour - 1 cup (I used a small one)
Fried Gram Flour - 2 tsp (this is not besan)
Onions - 1 medium
Potatoes -1 medium
Green Chilies - 1 - 2
Cooking Soda - 1/4 tsp
Salt to taste
Chili powder - 1/4 tsp ( if its for you, add more)
Oil for deep frying


Method to prepare:

Have the oil in a Kadai in sim.

For Onions,


Meanwhile, take Rice flour in a bowl, add salt, soda, chili powder, finely chopped chilies and add very little water to get a thick batter, it should be stiff. Shape them and drop them into hot oil.

Once cooked on both sides, drain.

For Potatoes

Peel and slice the potatoes to very thin slices. Make a batter with rice flour, salt, fried gram flour, soda to a batter thats little thin but enough to coat the potatoes.

Once the oil is hot enough, gently slide these and fry on both sides. Once cooked, drain them to a kitchen towel to remove excess oil.

It was simply delicious, you can spice it up with more chili powder or ginger garlic paste or even cumin powder. It would taste awesome!

This is also on the way to my Rice Mela Event.

Check out the marathon runner's exciting dishes!

DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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Tuesday, November 25, 2008

Chicken Biryani ~ a treat to senses!

Well having decided on Rice items for this week, sure has me in a fix! Have been breaking my head for rice dishes not using the whole rice as such. Now this is really a tough job, when I think that we South Indians, atleast can't think of rice without actually having it as such for lunch and dinner! Hubby dear, for one, sure used to love rice. For him, if I don't make rice for a meal, he used to feel it was incomplete! Thank God, he has come out of that zone, now he can't think of eating rice at nights. We sure have come a long way when we think of our attachment to rice and its varieties. But yes, it does feel good to dig into a well done biryani.

In my quest to get the perfect biryani as its in my dear hubby's mind, had me referring quite a lot of cookbooks to get the perfect one! He says I have done it, but not sure if I can meet his memories of childhood fantasy! I am sure if that place can't for now! That's the hold our memories have on us right! Anyway this version of yet another type, was good to enjoy on a Sunday lunch. It sure was tasty, though its been a while since I made this!


Ingredients Needed:

Basmati Rice - 450 gms
Chicken - 500 gms
Onions - 100 gms
Tomato - 50 - 60 gms
Mint leaves - a few springs
Ghee - 100 gms
Coriander leaves - 1/4 bunch
Ginger - 5 gms
Green Chilis - 5 gms
Garlic - 3 flakes
Curds - 225 gms
Red Chili powder - 1 & 1/2 tsp
Turmeric a pinch
Cardamom, Cloves, Cinnamon - 5 gms
Bay leaf - 1
Shahi Jeera - 1/4 tsp

Roasted Cashew - 8 - 10 whole


Method to prepare:

Wash, cut the chicken into small pieces. Chop the onions, coriander and mint.

Grind the ginger, garlic, chilies into a fine paste.

Heat ghee and add shahi jeera, Cardamom, Cloves, Cinnamon, Bay leaf, then saute onions till golden brown. Then add the ground masala, chili powder, turmeric powder, mint and coriander leaves, Fry for 2 mins. Then add the chopped tomato and fry till it becomes soft.

Once its well done, add the chicken pieces. Brown it for 2 mins, then add 1 cup water, curds and cook with lid for 10 - 15 mins, till you get a thick gravy.

Remove the lid and add the rice with 1 & 1/2 cup water. Simmer for another 10 mins.

Once the 10 mins is done, remove and gently stir. Garnish with finely chopped coriander and roasted Cashews.

This is for my Rice Mela Event.

Check out the marathon runner's exciting dishes!

DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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Monday, November 24, 2008

Biyam Rava Upma ~ Upma with Broken Rice!

Having decided to prepare dishes with rice, I couldn't think of anything different than the Rice varieties. While discussing it with Athamma, she asked if we have done Biyam Roti, Biyam Vadiyalu, everything is already done. Then she asked if I have posted Biyam Upma. When I was excited hearing a upma with rice, she said she used to make this during hubby dear was young.

This one turned out yummy, same good as the regular upma with Rava, if not better.

Ingredients Needed

Rice – 1 cup
Onions chopped – 1 cup
Green chilies – 2 long
Water – 2 & 1/2 cups
Salt to taste
Ghee - 2 tbsp

For Seasoning:

Mustered – ¼ spoons
Channa dal – 1 spoon
Urad dal – ½ spoon
Curry leaves – 5 to 6
Cashew Nuts for topping.
Oil – 1 tbsp
Peanuts - 1 tbsp (opt)

Method to prepare:

Run the Rice in mixer till its coarsely ground. Then roast the rice in Ghee for 5 mins. Once its done, remove and keep it aside.

Add oil to the tawa, when it is hot, add the mustard and let it splutter. Then add curry leaves, chopped chillies, Bengal gram and cashew nuts. Let it fry for 2 mins.


Then add the chopped onions, sauté till onions turn slightly brown in colour on the sides.

Now add water and salt, cover with lid. Bring it to boil.

When the water starts boiling, sim it and add the roasted rice slowly so that lumps are not formed.

Add Ghee around the tawa. Cover it again and let it get cooked for 5 mins. Remove the lid and again add ghee around the borders. Mix well and let it rest covered for another 5 mins.

Another one for my Rice Mela Event

Check out the marathon runner's exciting dishes!

DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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Sunday, November 23, 2008

Andhra Pulihora ~ Tamarind Rice with Sesame seeds!

It started to drizzle again when I started back home. It was pouring a while ago and seeing a lull, I thought I should get going. Not that I would mind getting drenched. I simply loved doing that. Back home, I saw the boys were doing little better but again the cough got worse during the night. After a hurried call to the doctor, gave them medicine and got them sleeping, It was almost raining the whole night, with heavy thunder and lightning during the wee hours! They both were so bored staying at home yesterday, that they jumped on hearing school, so we got them ready and they happily went off in the Auto. And the fact that Athamma was going with them, they knew they will get the Gems as treat (get the gems link)

When I started to office, it was still drizzling and it was a wonderful feeling riding through it. The bridge that I have to pass, was empty and zooming down was a excelerating feeling, with the cold, chill, rain kissed breeze hitting my face, I felt I was literally flying! Though there are so many wonderful memories associated with rains, one hilarious incident came to mind and I was giggling thinking of that day! It happened many winters ago and in that night, it was pretty late when I was getting back home from work. I had to stay back for some release and it was beyond 10 pm. The roads were empty and it had rained heavily. I was, as usual, riding slow to enjoy the chill wind. But when I crossed the bridge, I saw a big pool of stagnant water. I normally never wade through the dirty water. But that night, something trickled me and within seconds, I was zooming away. In that hurry, knowing the roads were empty I didn't bother about the water splashing other sides. But just as luck would have, another two-wheeler passed me right then and was fully drenched with dirty water, when I was zooming! Though I know it was bad, I couldn't help laughing and zooming even faster, as he started chasing me! It was hardly that I did on intension but whatever, I was not ready to argue. Within few mins, he lost me and I was still laughing away when I reached home. Naturally I haven't confessed to anybody.

Coming to today's post, its going to be my most all time favorite in Rice varieties, the famous Pulihora. I can have it anytime of the day. And its mostly my Saturday lunch. This version of pulihora is made with Sesame seeds and tastes simply too great! I normally don't' make this way, but its quite famous in Andhra.

Ingredients needed:

Cooked rice - 3 cups (300 gms)
Tamarind - size of a lemon.
Red chillies - 10
Green chillies - 3
Bengal Gram - 1 tbsp
Urud Dal - 1 tsp
Ground Nut - 2 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 1
Asafoetida - a pinch
Salt as per taste
Oil - 150 ml

For powder

Sesame Seeds - 1 & 1/2 tbsp
Red Chillies or Green Chillies - 2 nos

Method to prepare:

Soak tamarind in water for 30 mins. Extract thick pulp from it.

Cook rice and spread it over a big bowl. Add oil to make sure the grains are separate.

Dry roast the Sesame seeds and Chilies and grind it to a powder once it is cool.

Take a kadai, heat oil and add Bengal gram, Urud dal, Ground nuts, mustard seeds. Once it splutters, add curry leaves, asafoetida.

Add the tamarind pulp to the above, salt, add required amount of water to boil. Once its boiled well add the powder and cook well for 10 mins on sim.

Once the mix starts coming out from the sides, remove and mix to the rice well. This tastes great when it rests for some hours.

Normally I make it in the morning for the lunch.

This is for my Rice Mela Event, hope you are having your entries ready!

Check out the marathon runner's exciting dishes!

DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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Saturday, November 22, 2008

Urlagadda Anapakayala Kurma ~ Aloo Mochai Curry!

Not sure if its the climate or what, but this cough and cold bug never seems to be out of home for long. The boys have it again since yesterday and it feels terrible seeing them struggling to sleep. During the night it seems to become worse, they came back home early yesterday from school and didn't go to school today. They make sure all of us are their beck and call. Not that we mind, but they become so cranky, crying and generally being spoil sport. After a nap, you will be amazed to see a new look, it would seem as if they never cried!

While coming to today's dish, this was an attempt to replace tomatoes in our cooking. With the prizes so high, we don't want to be a victim of the whims and fancies of the middle men! Thought we could always replace it with rangy tamarind and see how different it will turn out to be. It did turn out delicious and I think we can experiment with many other dishes too.

Anapakaya is known as Hyacinth Bean,

With fresh beans, we make another kurma Pithiki Pappu Kura

More reference, this goes by the botanical name Dolichos lablab L (I have to confess I felt so stupid that this was that), English - Hyacinth bean, Hindi - Bhaja vasu, Telugu - Anumulu, Tamil - Avarai, Kannada - Anvare.

Ingredients Needed:

Anapakayallu / Mocha - 1/2 cup
Potatoes - 2 small
Onion -2 medium
Tamarind pulp - 1 lemon size
Ginger Garlic paste - 1 tsp
Coconut - 4 tbsp
Salt to taste
Oil - 2 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Garam Masala - 1 tsp
Coriander leaves for garnish

Method to prepare:

Pressure cook the mocha for 3 whistles and then add the potatoes and cook till tender. Once its cooled, cube potatoes into medium size pieces.

Soak tamarind in water for 10 mins, then extract the pulp.

Chop Onions roughly and make a paste. Make a smooth paste of coconut.

Heat Oil in a pan, add the onion paste. Fry till its little brownish. Then add the ginger garlic paste and sauté well, till its nicely blended.

Then add all the powders and simmer for 5 mins. Add the potatoes and mocha. Saute for 5 mins. Once done add the tamarind pulp. Bring to boil. Finally add the coconut paste. Add required water. Bring to boil and simmer for 2 mins with lid covered.

Garnish with chopped coriander leaves.

The taste was very different with tamarind being added, but was delicious too!

Check out the marathon runner's exciting dishes!

DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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Friday, November 21, 2008

Amritsari Channe ~ a perfect start for a lazy day with Chhole!

Sundays don't feel complete if its not Pooris for breakfast. With the pooris, the channa makes an appearance every other week. This gives me a perfect chance to try out the different recipes I have for Channa. The punjabi chhole, the south indian channa, or the channa masala. Added to this, is the fact that the kids look forward to a poori session, making it all the more encouraging. Twins somehow know its going to be poori, and they linger under my foot with plates, saying poodi pooodi. They look so adorable, pouting their lips to say poori. Chinnu even loves to eat the Channa. They wait impatiently for their puffed up pooris. So this sunday, the moment they saw me in the kitchen rolling out pooris, they took out their plates and started saying pooodi poodi.

Before having the breakfast, we had gone to the temple and Amma had wanted hubby dear and the kids to feed banana to the Gomaatha. You should've seen the excitement for the kids. The boys were literally jumping, saying banana, banana and all ready to feed the calf and the mother. Infact the last time, when Amma had taken them, Chinnu refused to give the banana, saying he wants to eat. But finally they convinced him to offer.

After the outing, we came back for a breakfast with Poori and Amrithsari Chhole! I hurried up with rolling the pooris and when I gave them their plates, they made their dad sit down and feed them. Chinnu even had a separate serving of the Chhole in between the pooris. Konda is very specific that she wants the perfect balloons.

Coming to this recipe, it was scouted out from an old paper cutting that I have been having over years and its called Amritsari Channe. I am not sure of the authenticity, but the taste was really out of the world!


Ingredients Needed:

Kabuli channa - 500 gms
Ghee - 2 tsp
Onions - 2 medium
Garlic paste - 1 tsp
Onion paste - 1 tbsp
Ground Cumin seeds - 2 tsp
Roasted anardana powder (pomegranate seeds)- 2 tsp
Cinnamon - 1"
clove - 2
Green Chillies - 2
Tomatoes pureed - 3
Whipped curd 100 ml
Kasturi methi leves - 1 tsp
Turmeric powder a pinch
Kashmiri Mirch - 1 & 1/2 tsp (I used regular)
Garam Masala - 1 tsp
Cracked peppercorns - 5
Ground Nutmeg a pinch



Method to prepare:

Soak channa overnight. Next morning, wash and pressure cook till soft.

Then heat ghee/ oil in a kadai. Add onions and fry until golden. Then add the garlic and onion paste. After two mins, stir in the anardana powder. Fry for one min, before adding the cinnamon, cloves and chillies. Fry for a min,

Then add the cumin powder, then add the tomato puree. Cook for 5 mins. Then pour the curds, stir in the kasturi methi, turmeric pw, chili powder. Add required water. Cook till the ghee comes out.

Then add the remaining ingredients along with cooked channa. Cook till the channa thickens. Garnish with chopped coriander leaves.

Serve with pooris!

Check out the marathon runner's exciting dishes!

DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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Thursday, November 20, 2008

Paneer Chettinad Curry!

I know it must be pretty obvious that paneer is something that I am very fond of and I take great pleasure in the fact that even Konda loves it. But even I was surprised when hubby dear gave us an over dose of Paneer. We went out for dinner and hubby dear went on to order, and all I could do is gape at him for ordering only paneer dishes. The waiter himself, was pretty much taken aback. It was Andhra Paneer, Paneer Tikka, Paneer Fingers, followed by Paneer Butter Masala. You would think that after such an overdose, we would be cured of our affliction towards this? Nay, this delicious Paneer curry is something I would make again anytime.This is something that I just went ahead and made, so it was such a pleasure finally tasting it and knowing it came out yum! It involves more of a Chettinad masala, hence the name!

Since few schools take kids from their pre school, we decided to get applications into those schools. And what a torture it is. Though the school was giving away applications for a week, all the parents were up early and by the time hubby dear reached at 7 am, there were about 200 people before him. He returned back to go the next day. And imagine his shock, when he was attending a mini interview! He was asked lot of questions and then was told that the child should be able to recognize circles, and other table manners. Imagine that! How on earth they expect a 2 year old baby to know how to draw a circle or that they should go throw the chocolate paper in the dustbin, is beyond me. They even should know the colours! Peddu, if he has the mood, will show only geeen, buue, when not in mood, whatever he touches will be geeen or buue. And Chinnu won't even bother waiting for me to ask him.Peddu will atleast say something that might sound like A B C,, then it will go into a big song, which I can never understand what. But Chinnu, if you ask him for long, he will launch into singing Amma Nanna I LL LU..I can very well imagine the look on the teacher if they are going to ask Chinnu to say ABC. And if you happen to give a toffee to Chinnu, first thing he will do is, to throw the paper down. He will look at the dust bin, only if he has the mood. I seriously hope the teachers know that a 2 year old kid is very much motivated by their moods!

As I said today's Paneer curry is a treat to senses. Its a mix of South and North Spices and arrived at a delicate dish to treat your senses. When I served with Parotta, it was one yummy lunch!
Ingredients needed:

For the gravy

Paneer - 250 gms
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


Method to prepare:

Cut the Paneer into small pieces. Roast the Paneer in oil. Then sprinkle turmeric powder and soak in water for 10 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 ground paste, finely chopped tomatoes and adjust salt. Cover and simmer for 10 mins. when the oil comes out, add 1 cup water. bring to boil and simmer for 10 mins.

Finally add the Paneer cubes and sim for 10 mins. Garnish with coriander leaves.

Tastes great with Rotis!

Check out the marathon runner's exciting dishes!

DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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Wednesday, November 19, 2008

Pepper Chicken Masala!

It was one of those typical mornings at home. Getting Konda ready by 8.10 am, to board her school van becomes a tough job. She is slow in eating her breakfast and then drink milk. At times she skips the milk part. And if the twins are around, it becomes even more of a dance. These days, the boys are up by 6.30 am. I planned for a dosa with podi for her lunch and Bread Pizza for breakfast.

She wanted a Sandwich Jam instead. I told her she can get it later. While I was struggling to grate the cheese and put it in mw, both Konda and Peddu got settled on the table near by, waiting and looking expectantly at the timer. They even kept looking at each other, with secret smiles. When I removed the piping bread out of the oven, Peddu wanted his share. He won't accept plain bread, but he finally accepted it when I put the bread into the mw.

On seeing the Tomato sauce, he started dancing. So quickly a slice was spread with sauce and he went and sat with his sister to eat. Konda wanted French Fries for snacks, so had the fries cooking in sim, while I was spreading the podi mix on the dosa. While all this was happening, Chinnu was running around, singing thala thaala...and on seeing the dosa, wanted a dosa for himself. I told him, he got to wait.

In all this hungama, the van came and hubby dear sent him off as Konda was still eating her bread! Finally I went to drop her at school. Its been a while since I dropped her, so seeing the excitement of little kids, running to reach in by time, was very nostalgic. Konda won't go until I left, so after weaving her bye, I came back to my bike. The atmosphere and feeling just before the bell rings, I can still feel as it was just yesterday! The thrill and excitement of another new day at school, eagerly waiting for each class to get done, chatting with friends and then playing during lunch break. Why, I felt as if I was coming back from my own. I wish fervently that Konda enjoys every single day of school to the maximum. Life is so full of chores, I feel those innocent carefree days spent at school, are what that takes us every single day happily, rest of our lives!

Spice your Life with a healthy Moong Dal Pulao!

Coming to today's foodie post, I wanted to share another version of this Chicken Pepper Masala, which is quite famous our parts of the world!

Ingredients Needed:

Chicken - 500 gms
Onions - 3 medium
Tomatoes - 2 medium
Green Chili - 1
Ginger Garlic paste - 1 tsp
Chili - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp
Coriander leaves - 2 tbsp chopped
Mint leaves - 5
Bay leaf

Dry Masala powder:

Whole peppercorns - 2 tbsp
Coriander Seeds - 1/2 tsp
Cloves - 2
Cinnamon - 2"
Cardamom - 2
Fennel Seeds - 1/2 tsp

Dry roast and grind to a smooth powder

Method to prepare:

For the marinate:

Wash and cut chicken into medium size pieces. Mix it with half of the ginger garlic paste, chili powder, turmeric, coriander pw, salt and marinate for 30 mins.

For the Gravy:

Heat a pan with oil. Fry bay leaf. Then sauté onions till pink, add the rest of the ginger garlic paste, green chilli and sauté till the onions are brown. Add the mint leaves and half of the coriander leaves. Saute for few minutes, then add chopped tomatoes, salt, turmeric and simmer for 5 mins.

Then add the marinated chicken pieces. Cook on high for 5 mins, while you are stirring.

Add the ground masala to the chicken and add 1 cup of water and simmer till chicken is tender. Finally garnish with the remaining coriander leaves.

Note: This tends to be very spicy with 2 tbsp of peppercorns, so adjust according to your taste. The main flavour in this is the freshly ground pepper.

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Tuesday, November 18, 2008

Raw Gauva Curry ~ Savory way to enjoy Gauva!

Out of the moon, I was in fits of a plot after many years. This used to happen years back, when I was still in college and used to devour book after book of fiction, mind you! It starts with M&Bs, to Thrillers, Comedies, anything that's covered and in printed form, was an object of interest for me. The worse attack would be when I reading those thrillers, I almost would imagine myself to be the detective trying to solve the mystery. And it used to start when I am on the way to college. Peddling away, I would think I am chasing a guunda and peddle as fast as I can. Whether I actually catch the criminal or not, I used to reach the college in flat 5 - 10 mins, though the college was good 6 kms away! Needless to say, this fixation used to follow me during the class too. Add to that, my friends would be deeply buried with a book of M&B, hidden in the class books. I was always forced to follow the class for their sake. Most of my lecturers had this habit of calling a student at random to read the pages. So one of us had to be alert.

Imagine, reading about a story of a damsel in distress being saved by the knight of arms, all hall, dark and handsome! Oh if you went ahead to know the reason for the damsel to be in distress, it would be for a silly reason that her sandals didn't fit her feet! And our TDH hero comes chasing a horse, to bend down to fit her feet! Of all the silly reasons not to a read a fiction, we were even more goaded to get addicted to such reads! We consumed them by tons. I still have a big load of those books in the loft! I was more keen on thrillers and PG Woodhouse types. Getting back home, I used to lock up and read them, as if my degree was dependent on those books. Much of midnight oil was spent on reading these books. I ensured nobody suspected that I was up the whole night reading the book which actually ran to hundreds of pages. In that dim lighted room, aided by the night lamp, then with the light coming from the restroom, I was the detective trying to solve the mystery!

So the plot that unfolded in my mind yesterday, wouldn't let me go until I had the end of it. I saw my characters having a life on their own and I was relieved only when I saw the end!

Ingredients Needed:

For the Gravy:

Gauva - 1 raw
Mint - 4 leaves
Onions - 1 medium
Tomato - 1 medium
Chili powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp

Dry Masala

Peanut - 2 tbsp
Sesame seeds - 1/2 tsp
Coriander seeds - 1 tsp
Almond - 2 whole
Cashew - 2 whole
Clove - 2
cinnamon - 2"

Roast all the ingredients and grind to a fine powder.

Seasoning:

Mustard Seeds
Cumin Seeds


Method to prepare:

Remove seeds from gauva and dip in hot water. Keep aside

Then heat a pan with oil and temper with mustard, cumin. Then saute with onions, mint leaves, then add tomato, chili pwd, coriander powder, turmeric, salt. simmer for 10 mins.

Then add the gauva without water. Simmer for another 5 mins. Add 1 cup water. Bring to boil and simmer till it thickens.

Finally add the dry powder to the curry. Cook for 5 mins and remove.

Check out what's cooking in my fellow marathon runners!

DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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Monday, November 17, 2008

Mutton Liver Fry ~ Weekend Cooking!

Weekend cooking always tends to be elaborate if it involves non veg. And especially you are entertaining guests or relatives, it becomes an affair to remember. We try excelling ourselves by cooking up the most elaborate and exciting dishes for a guest. And if it happens to be that you have a big family reunion, no doubt, you want to exhibit the best. This is what happens whenever we meet up with my hubby dear sisters. Both of them get down to cooking up elaborate dishes to please their brother. For me, of course even when I tell them not to bother, they try to cook something vegetarian. This liver fry was something that was done after a very long time. I normally don't' make it at home.

I remember enjoying it when I was a kid. My dad's brother used to get us fresh for Sunday and I remember Amma cooking this very tasty. I must have been about 10 years then. This time when we visited my sil's place, we had good fun cooking up these dishes. I followed the same way as Amma prepares and everybody really love it to the last bit! When I had all of them in the plate for a click, my nephew was insisting that he needs that plate!

Mutton Liver Fry

Liver - 500 gms
Onions - 2 medium
Ginger garlic paste - 1 & 1/2 tsp
Tomatoes - 1 small
Chili powder - 1 & 1/2 tsp
Turmeric powder a pinch
Coriander powder - 1 tsp
Cloves - 2
Coconut paste - 1 tsp
Salt to taste
Oil - 2 tbsp

Dry Masala powder

Coriander Seeds - 1 tsp
Pepper - 1/2 tsp
Poppy Seeds - 1 tsp
Clove - 2
Cinnamon - 2"
Cardamon -2
Colour Rice with Mutton Pulusu and Mutton Liver Fry ~ Our Sunday Lunch!

Method to prepare:

For the Dry Masala powder

Dry roast all the ingredients over sim flame and grind to a smooth powder once its cool. This can be stored in an air tight container.

For the Gojju,

Heat a pan with oil, add the clove and cinnamon, then saute the chopped onions. When it turns pink, add the ginger garlic paste. Fry till its brown.

Then add liver pieces, add salt and turmeric powder. Cook on high flame for 5 mins. Then add the tomatoes and chili, coriander powders. Cover and cook for 15 mins, stirring in between.

Finally when its all cooked, add the powdered masala and stir it all again. Cook for 5 mins or check if the liver is cooked.

Garnish with coriander leaves.

Check out what's cooking in my fellow marathon runners!

DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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Sunday, November 16, 2008

Plantain Paneer Kofta Curry!

When I think of Crow, I always remember couple of incidents. First, as I have already mentioned, when Konda was about 2 to 3 years old, a Crow would always come in the mornings and keep crowing for her. It used to fly away only after she goes and shoos it away. Many years later, I find the same thing repeated. Another crow sits for Peddu, and he gets so excited hearing it and used to run to shoo it away! Well it might sound funny, but that was happened exactly. Chinnu on the other hand, is never bothered about such things.

The other incident that comes to mind, involves my lecturer at college. This lecturer used to teach us Phonetics during the final year and all her classes used to be during the afternoon section. She was a sweet lady and probably never actually been a naughty student herself. For she was often and easily taken for a ride by my classmates. She is an Indian, though was brought up in Srilanka and came back to India only after many years of marriage. Since her classes were always during afternoon, it didn't help things better. Phonetics, for one, needs passion, second concentration. Which sadly was lacking in all of us at class. She used to go Aaa, Baa, and rest of it would be easily forgotten. But the highlight of the whole hour of class, was when a crow used to come and sit on the window sill.

The moment the lecturer casts her eyes, she will start singing in praise of the crow. She told us that back home, there weren't any crow. All she knew was, what she heard from her parents. This, I am not sure how far its correct, as I have never really attempted knowing if crows are not an natural habitat of Srilanka. So when she was all so excited at seeing them in live, when she came back to India. And every class of hers, we had a visit from the crow. Not just that, it even used to cross the room to the other side of the building. At the sight of it, you can hear the usual girly giggles and gestures. And our lecturer will be fit to swoon at the sight it the crow!

Coming back to today's recipe its an unusual blend of plantain with paneer, which we thought could be make into a kofta!

Ingredients Needed:

For the Koftas:

Raw Plantain - 1/2 boiled
Paneer grated - 1/2 cup
Onion - 1 medium
Chili powder - 1/2 tsp
Ginger garlic paste - 1/2 tsp
Salt to taste
Cumin seeds - 1 /2 tsp
Corn flour - 2 tbsp
Maida Flour - 2 tbsp

For the Gravy:

Onion - 2 medium
Tomatoes - 2 medium
Chili powder - 1 tsp
Cashew paste - 2 tbsp
Garlic ginger paste - 1/2 tsp
Salt to taste
Oil - 2 tsp
Water - 1 cup

Oil for deep frying

Method to prepare:

For the Koftas:

Peel the banana or plantain and boil the vegetable. You can even steam it. Mash the plantain to rough. Grate the paneer and keep aside.

Make a thick batter of corn flour and maida. In a bowl, take the cooked plantain and grated paneer along with the other ingredients. Mix well and make balls.

Heat a kadai with oil. Dip the koftas in the corn and maida batter. Then gently drop them into hot oil and fry on all sides. Remove on a kitchen towel.

For the Gravy:

Heat a kadai with oil, saute the chopped onions. Add ginger garlic paste. Fry well.

Then add the tomatoes, salt and saute the tomatoes till soft. Add chili powder and mix well. Then add the cashew paste and mix well.

Add water and bring to boil. Let it simmer for 10 mins. Just before serving, add the koftas.

Check out what's cooking in my fellow marathon runners!

DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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Saturday, November 15, 2008

Crunchy Ulaval Vada ~ Horse Gram Fritters!

When I finally sat down to see what I have for the coming days, I was surprised to note, I had none! I turned to tell the same to Athamma, when she was also getting ready to make something. The other day hubby dear was saying something about allasanda vada and we also were talking about Ulaval or Horse gram vada. This prompted Athamma to soak some horse gram. Well I could not actually go and see what she was doing as the twins were busy trying to show me something. They have improved their vocabulary from two syllable to three. Though Peddu continues to say Baa for Bus, he does say lot of other words. While Chinnu is still so shy to say anything. My Chinnu is such a sweet little one, he is very silent amidst strangers but he is the most naughtiest of all.

While I was still playing with them, Pavani came down with my niece and just then my Athamma was making these vadas. The twins were mighty pleased to lay hands on a dish, as they seem to be fond of trying to eat new things. Though they hardly ever complete it. So the moment they saw my niece, Chinnu took away the plate from me, saying its going to be for "Aackey". The way they hug each other on seeing, you might think its been ages since they met, than the few hours they parted. Three of them go to the same play school and spend the whole day. Yet get very excited on seeing again. We asked what rhymes they learnt, immediately Lucky started with A,B, CD, and Peddu joined the chorus. It looked as if they were singing a big song. Seeing them singing, Chinnu was walking around, slowly joined them and started singing Mummy Daddy I L L you!. We heard what he was singing, when both these little ones stopped. These two were singing on top of their voice, so when they stopped, it was like a lull after a storm. In that silence, we heard the sweet and soft voice of chinnu singing this ILU song, it was so very sweet. He become all shy the moment he realized he was alone singing.

The Vadas that Athamma made, promptly disappeared. So all I could get were these pictures to share!

Soaking time for Horse Gram - overnight / 4-6 hrs
Preparation time : 15 mins

Ingredients Needed:

Soaked Ulaval / Horse Gram/ Kollu - 1 cup
Onions - 1 medium
Green Chilies - 2 nos
Ginger Garlic paste - 1 tsp
Coriander leaves chopped.
Salt to taste
Oil for deep frying

Method to prepare:

Ulaval or Horse gram needs to be soaked overnight or atleast 4 - 6 hrs before cooking.

Then using very little water, grind Horse gram and chillies, to a smooth but not very smooth batter. If you want you can grind red chilies along with it.

Add chopped onions, coriander leaves, ginger garlic paste. Press as vadas and deep fry in hot oil.

Drain on a kitchen towel and serve with spicy chili chutney or tomato sauce.

Check out what's cooking in my fellow marathon runners!

DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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Friday, November 14, 2008

Cream of Mixed Vegetable soup with Dal ~ best way to use leftover vegetables!

With prizes of vegetables hitting the roof, its a wonder we can actually cook any dish with these vegetables. A week back, the prize of tomatoes was 60 rs, now its somewhere around 40, which is still very expensive.Imagine the plight when you can't think of cooking anything without tomatoes. For me, the mindset has always been, without onions and tomatoes, there can't be a gravy! How sad indeed. Since couple of weeks, I have been planning on dishes that use very minimum of these prized vegetable! Not just that, even carrots, brinjals cost sky. Hubby dear, back from his usual shopping, brought a kilo of tomatoes and carrots. Promptly asked me to lock away those vegetables. I didn't understand what he was trying to say. He said they cost so much that they are fit to be locked away in beerva!

The other day, Dad came home and saw a bag of tomatoes lying on the table. He commented so merrily "Oh you are buying tomatoes? I could only join him in the merry, though the plight of cooking a dish with tomatoes, sound so tough! Since last week, we have been cooking only dals with tamarind instead of tomatoes. Dals are fine, but how about my masala gravies, I ask! How about Paneer Butter Masala? Konda needs a weekly dose of PBM. My colleague J had asked me for the PBM recipe sometime back and she came around to cooking it finally now. When my other colleague B came to know this, she said J is going to cook a very expensive dish. J asked if its because of loads of cream, butter and other things. For which B replied, no its because PBM is going to consume lots of tomatoes!

Thinking of our woes of tomatoes and other vegetables, here comes a soup that makes an efficient use of left over vegetables or rather blend of all vegetables on hand. There is no hard and fast rule on this recipe. This came into existence for the sheer want of a change from the usual roll of soups getting brewed!

Ingredients Needed:

French Beans - 4
Carrot - 1/2
Cabbage - Handful chopped
Tomato - 1/2
Yellow Moong Dal - 1 ladle (can be less if you want)
Mint leaves - about 5
Garlic - 3 small pods
Onion - 1 small
Clove -1
Cinnamon - 1"
Salt & Pepper to taste
Oil - 1/2 tsp

Method to prepare:

Wash and chop all vegetables. Heat oil in a pressure cooker, sauté clove, cinnamon, then onions and garlic till its fragrant.

Add in the mint leaves, fry for 1 min. Then add the drained vegetables. Sauté for 2 mins on high. Then add the washed moong dal. Fry for 1 min. Add 1 - 2 cups of water and pressure cook for 2 whistles. Remove the clove and cinnamon.

Once its cool, grind to a smooth paste. Add more water if required, then season it with salt and pepper. Bring to boil and remove.

This taste absolutely yummy. I would say it tasted of all the vegetables that went in and I felt more filled. A bowl of this makes a dinner complete.

And not to mention, best way to clean up left over small quantities of vegetables.

check out what my fellow runners are up to! The group has increased in numbers. We are now 26!!


DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi

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