Bhindi Fry and Dal Fryl For Dinner

On Thursday, its time for Sai Pooja and arati. My pooja room is filled with lots of positive vibe from the Thursday pooja and the Big picture of Shiridi Sai. Obviously,there will no Onion-no Garlic food at my home on thursday.Not new to me because, my husband goes to sabarimalai once a year (missed out this yr).

Eventhough, he loves onion more than me, its his will power to sacrifice both onion and garlic on this day. Yet, I dont want to compromise on the nutrition that onion and garlic gives. So I substitute with Dal and one extra subji. This time, its Bhindi Fry and Toor- Moong dal fry.



For Bhindi Fry:



Ingredients:

9-10 Bhindis washed and drained nicely.Should be done 1/2 hr before cooking, in order to retain crispiness.
For the stuffing powder: In a vessel, add Turmeric powder, Jeera Powder,Coriander Powder,Red Chilli Powder and salt and mix it.

Method:
1) Dry pat Bhindi and slit it in two. Stuff with the powder and start frying with little bit oil if you have nonstick. If you dont have non-stick, oil consumption is more.

After doing it, place it on the tissue paper to take the excess oil.

Dal Fry:-

Moong Dal- 1/4 Cup
Toor Dal- 1/4 Cup
Tomato- 1 chopped finely
Curry leaves - Few
Mustard - 1 tsp
Jeera - 1 tsp
Green Chilli- 1 or 2 slitted
Ginger grated - 1 tsp
Coriander Leaves for Garnishing

Method:

1) Let the dal cook nicely in cooker or microwave.
2) In a kadai with oil, put the mustard,jeera.After it splutters, add green chilli,curry leaves, Asafoetida,tomatoes and fry for 5- 10 minutes.You can add Dal Water/Broth or Just water.
3) Add dal,salt and cook for couple of minutes. Garnish with Corainder Leaves.

Oats Dosai

What's today? Peas Masala stuffed Dosai with Celery Chutney and Spring Onion Sambar

Daily chapatis or phulkas is totally boring. So , Today as I had the last 1/4 of Idly Atta, I planned to make some stuffed dosai.So , I did Peas-Masala Stuffed dosai ( delicious) with Spring onion Sambar and Celery Chutney/Thokku.

I was inspired by Shymala's Food in the Main blog for Celery Thokku/Chutney and made it to my alterations.It was easy and healthy too.Those who really hated Celery, can make in to chutney and eat it with Rice or Chapati or Dosai. As you know, my husband is so much in to calories, he loves Celery chutney.

Celery Chutney:

Celery - 1 stalk ( Chopped coarsely)
Green chillies - 2-3 according to taste
Ginger - a small piece
Mustard - 1 spn
Urad Dal- 1 spn
Tamarind -a small piece
Coriander leaves - 1/2 bunch

Method:

1) In a kadai with oil, add mustard and wait till it splutters.Add Urad dal, Green chillies and ginger and fry for about 3 mts.
2) Add chopped celery stalk and tamarind and fry for about 5-8 mts.
3) Blend all those with Coriander leaves and serve fresh.

Spring Onion Sambar:

Ingredients:

Spring onion -1 chopped finely
Tomatoes - 1 small chopped finely
green chillies - 2-3 Slit cut
Tamarind - size of lemon
Sambar powder- 1 spn
Salt & amp; oil
Toord Dal- 1 cup

MEthod:

1)In a kadai with oil, splutter mustard seeds and put spring onions and green chillies and fry for 5 mts.
2) After that, pour the tamarind juice out of tamarind and sambar powder and boil for about 10 mts on medium-high flame.
3)then, put the cooked toor dal and garnish it with coriander leaves.

Noe the main part, Peas-Masala stuffed dosai. Seems very big name but its just nothing but ;

In a kadai with oil, fry onions,tomatoes,chilli powder and turmeric powder and fry for 5-7 mts, till the onions and tomatoes are cooked.And then put the peas and fry for about 7 mts till the peas is soft and tender. Just put one spoon of Kasturi methi and garam masala for the aroma.Thats it. Make the dosai and stuff the peas-masala in to it. It is sure a feast but a simple and elegant one.You can make from the kids to the guests who come to your house,unexpectedly.

Good luck to you guys...Njoi and please tell me how you like it.

I'm So Excited!

I get to be a participant in the 5th Bead Soup Blog Party on March 3rd!!!



What's that? & nbsp;It's a very cool event hosted by Lori Anderson of Pretty Things. & nbsp;Participants send jewelry making goodies to their bead soup partner. & nbsp;Then they create something fabulous with the pieces they receive and post pics on their blog on the party day (March 3, 2012), and we all hop from blog to blog to see all the fabulous creations everyone made!

You may get to see some "teaser" shots in the interim -- like pics of what I receive and what I sent -- but you just have to wait until the party to see the final reveal.

So I've been mulling over what I will send. & nbsp;I've been partnered up with a fabulous lampwork artist -- Lori Greenberg! & nbsp;Check out her amazing work and her beautiful blog! & nbsp;I love the contrast and color combinations she uses. & nbsp;So very "mod" and ultra-cool! ;)

Well, as they say ... stay tuned!
Heidi

100th Post -Stuffed Kovaikai Curry/Stuffed Pointed Gourd-

100th post!!! wow.I am very happy to announce this is my 100th post.

POinted Gourd is sometimes referred to as the king of vegetables. This is probably due to the fact that it has a good blend of rasas and qualities that render it healthy and tridoshik for consumption. Hot and light in quality its firm and succulent texture makes it perfect for a savoury or a sweet stuffing.Its bitter essence and pungent post-digestive effect are balanced well in this recipe with a dash of tangy dry mango powder, a popular Indian seasoning.

Ingredients:

Tender :- 1/4 kg

Stuffing:

Coriander Powder - 1 tsp
Cumin Powder - 1tsp
Turmeric powder - 1tsp
Chilli Powder - 1 tsp
Dry Mango Powder- 1/4 tsp
Asafoetida Powder- a pinch
Salt

Method

1) Wash and pat dry the pointed gourds. Nick the end and make a veritcal slit in the center to stuff.
2)Mix together all the ingredients of the stuffing. Now Pack this stuffing in to the gourds.
3) In a kadai with oil, put the Mustard and Curry Leaves, and fry for about 40-50 minutes till the gourd is soft and cooked.

(Another Option:-)
Keep the stuffed gourd in the cooker for about 2 whistles and fry them. It will come out very good.As gourd /Kovaikai will take more time to fry.

Stuffed kovaikai curry is ready. Can have with Morkuzhambu/Kadi and Hot rice and Ghee.

Copper Solder Wire - Lessons Learned

Want to hear a bit about what I learned about sweat soldering with copper solder wire when I made all these guitars & nbsp;that went into official gift lounge bags at the 46th Annual Country Music Awards? & nbsp;Want to watch my YouTube tutorial showing how I work with this new material? & nbsp;Can you believe I managed to video myself soldering one of my guitars without melting or lighting my smartphone on fire?! & nbsp;(Lol - I'm pretty surprised!)

Well, then follow me over to Artisan Whimsy today and see my post as team member of the Metal Group. & nbsp;There you can see pics, read my experiences and tips, and watch my very first YouTube tutorial.

Happy soldering!
Heidi

Prong Challenge - Oh boy!

I have wanted to learn to do prong settings for a while now. & nbsp;So when the Artisan Whimsy Metal Team & nbsp;decided we were going to post a prong setting how-to and a follow up challenge and blog hop, I figured now was as good a time as any.

When the how-to was posted, I saw that the solder media of choice was of the paste variety. & nbsp;Well, of course, I don't have any of that. & nbsp;And I wanted to save my $$ to put toward that disc cutter I've been eyeing. & nbsp;(You know, metal workers will ALWAYS choose tools and convince ourselves that we can "make do" on less than ideal material because it will just be a little more challenging -- not impossible, right?) & nbsp; & nbsp;I have copper solder wire for use when soldering copper pieces. & nbsp;And I have some easy sterling solder wire for use on sterling pieces. & nbsp;And I have loads of stones and fossils I want to set. & nbsp;So I was game to jump right in.

As soon as I considered making prong jewelry, I knew I wanted to try using my twisted rosy tipped ball pins as the prongs. & nbsp;But they needed to be pretty thick. & nbsp;So I tried twisting 16 gauge wire together to form a 14 gauge prong (approximately) and managed to ball the tips just fine. & nbsp;I then trimmed the ball pins down to a short prong length, making sure to cut the prong so that the bottom was flush and straight. & nbsp;I melted the copper solder and then held the prong in place with my locking tweezers while I "sweat soldered" the prong onto the face of the textured plate I cut from copper sheet. & nbsp;Repeat three more times and this is what I got!

I added a hand forged chain of mixed large hammered rings and smaller twisted copper, and hand turned and hammered s-links, too.

Next I decided after one successful try, I was certainly ready to solder prongs onto the sterling silver snowflake I had sawed out, right? & nbsp;Ummm . . . not necessarily! & nbsp;Lol. & nbsp;I struggled getting the silver wire to even melt, let alone flow. & nbsp;I still haven't figured out what happened. & nbsp;Maybe it had to do with the sudden 40 degree drop in temps outside and my studio being several degrees cooler?

I finally managed to get the prongs on. & nbsp;But they were stiff and potentially brittle. & nbsp;I started to gently and slowly bend them over the druzy slice I wanted to mount. & nbsp;The last prong didn't make it. & nbsp;It snapped loose right at the solder joint. & nbsp;No bueno.

So, I was certain the other three would either pop off or would break off because they may be brittle. & nbsp;So I decided it was worth the risk of leaving them in place, covering my whole piece carefully in Firescoff, & nbsp;and trying to very carefully not solder the stone. & nbsp;Just as I was getting the solder to melt and flow just a tiny bit, the stone made a popping sound. & nbsp;a large surface sliver popped off. & nbsp;The druzy crystals on that side also crumbled off like rock salt. & nbsp;Niiiice . . . NOT!

I slid the stone out after carefully prying the prongs open just a bit. & nbsp;I decided to try one more carved piece of stone. & nbsp;I clenched my jaw and tried soldering that fourth prong once more and finally got it to flow and stick. & nbsp;I slid the new stone into the setting and started to push the prongs carefully into place. & nbsp;The newly soldered prong held beautifully. & nbsp;Then one of the other original 3 popped off. & nbsp;Grrr. & nbsp;FAIL!

This will have to wait for a new day . . . maybe a rivet technique and/or some solder paste will be my next attempt. & nbsp;We shall see! & nbsp;But at least I have one nice prong piece to show you! & nbsp;And if the sterling snowflake doesn't work out? & nbsp;Well, I'll just recycle it and use the credits toward more tools! :)

Vendaya Vathalkuzhambu and Pooshnikai Kootu

My website is ready for action. So, I took a 15 mts break and back to food blog again. Everytime I make some dishes,I always think of taking pictures and put it in the blog. Unfortunately, I didn't have time. Now, that is also favouring me :)
So am back with yummy recipes ...

What cooking today? Its getting hot here. So to reduce the heat , I did Vendaya Vathalkuzhambu( Methi leaves Vathalkuzhambu) and Pooshnikai Kootu(Ashgourd Kootu). QUite a combination.This ashgourd is also called winter melon and some facts are Ash gourd consists of substantial amount of moisture and a little amount of protein, fat, fiber and carbohydrates. Its mineral and vitamin contents are calcium, iron, phosphorus, thiamine, riboflavin, niacin and vitamin C. The seeds contain pale yellow oil.(According to HOme remedies website) and Ofcourse, no need to tell about Methi. Its very good for health.

Here is the recipe:

Vendaya Vathalkuzhambu(Methi leaves Vethakuzhambu):

Ingredients:

Big lemon-sized tamarind(puli)
1 spn Mustard seeds
1 spn Channa dal
1 spn Urad dal
1 spn Toor Dal
1/2 spn Vendayam(Fenugreek)
1 cup of Methi leaves( Vendaya leaves)
4-5 Methi seeds
4-5 Red Chillies
2 heep spn Sambar powder
6-7 Curry Leaves
5 Spoon Gingely Oil

Method:

* Take a kadai, Pour Gingely oil
** Add Mustaed Seeds
** Add Channa Dal
** Add Urad Dal
** Add Toor Dal
** Add Methi Seeds
** Add Red Chillies
** Add Vendaya leaves(Methi leaves)
and fry till it become light brown

* Then add the pulp of Tamarind Juice

* Add Sambar powder and Salt

*Let it boil for 15- 20 minutes till it become tight fluid.

* Simmer it on 5 minutes

*Yummy Methi leaves Vathakuzhambu Is ready

P.S : Shallots,Applam(Papad) can also be used




Pooshinikai kootu(Ashgourd Dal):

Ingredients:

Pooshnikai(ashgourd) 1/2 kilo.
Moon dal - 1/2 cup
Channa Dal- 1/4 cup


To Grind:

Coconut- 1/4 cup
Green chillies- 2 big
Jeera - 2 tsp
Ginger- a small piece
Coriander leaves (Optional)- A few. By adding this, the color of the dish turns green . Looks good and tastes more good.

Tempering:

Mustard- 1 tsp
Urad dal- 1 tsp
Curry leaves n Corainder leaves
Asafoetida- 1tsp

Method:

1) In a cooker, keep Ashgourd/Pooshnikai,Moong dal, Channa dal for about 2 or 3 whistles .Just similar to keeping rice.
2)While doing so, grind the coconut, ginger, green chillies, Jeera and keep it ready.
3) After the dal/Kootu is ready, In a kadai with Oil add Mustard and wait till it splutters. Add urad dal and wait till it turns brown.Add Asafoetida and Curry leaves.
4)Pour the Dal and let it boil for about 5-8 mts. After that add the grinded stuff and let it boil for another 8 minutes.

Atlast Garnish with Lots of Coriander leaves.( If you have added the coriander leave while grinding, no need to garnish later)

Fresh Start for the New Year

It's a whole new year! & nbsp;So, I'm taking the bull by the horns and doing something I should have done a while ago. & nbsp;I'm moving ...

Moong Dal Subzi

Its 5th dayof Navaratri, and me and family are enjoying first time golu. Daily Neiveidyams are done. Also, I should decide what side dish for chapati. Yes, I chose Green Moong dal, which can be used for sundal as well as subzi.

Moong dal Subzi


Ingredients:

Green Moong Dal- 1 cup
Onion- 1 Chopped Finely
Tomato- 1 Big or 2 Small Chopped Finely
Ginger- 1 tsp
Turmeric- 1 tsp
Chilli Powder- 1 tsp
Coriander powder - tsp
Garam Masala - A pinch
Kasoori Methi- 1/2 tsp
Jeera Seeds- 1tsp
Oil and Salt.

Coriander leaves

Method:

1) Soak Green Moong Dal for 12 hours . Then, pressure cook it for about 3 Whistles.
2) In a Kadai, Put oil, Jeera,Onion and Ginger. Fry for about 5 minutes.Then add tomatoes and fry till the oil comes out. The onion-tomato mixture should be mushy.
3)Then pour cooked Moong Dal and put all the powders ( Turmeric, Coriander and Chilli Powder) and salt. Fry for about 8 minutes.
4) Pour little bit of water if you want it as gravy.

Garnish with coriander.

For Sundal:

Ingredients:

Green Moong dal - 1/4 cup
Mustard - 1 tsp
Urad Dal - 1/2 tsp
Green chillies - 1 slit
curry leaves
Salt and Asafoetida.

Method:
1) In a kadai with oil, PUt the mustard and wait till it splutters.
2) Add Urad dal,green chillies and curry leaves. Add cooked green Moong dal ,salt and asafoetida.


Green Moong Dal sundal is ready

Beetroot Rice with Mint Raita

I am quite lazy with the blogging because of no-camera-with-me to take pictures. I started thinking about what Sandya's told me about blogging-without-pics and also by 4th sense cooking Beetroot rice, thought about trying at my home with a twist.

My daughter calls "purple Rice" and liked it so much.Even my husband got me a good praise for this. A best side dish - Mint Raita/Pudina Raita and Maravallikizhangu Appalam/Papad for my lunch.

Here is the ingredients and method to make one.

Beetroot Rice(Purple Rice):

Ingredients:

1 Cup Basmati Rice
1 Onion sliced
2 Beetroot grated
2 Green chillies
1 Ginger-garlic paste
1tsp Coriander powder
Pinch of Garam masala
Curry leaves and Coriander Leaves for garnishing.
Oil and salt.

Method:

1) Soak 1 cup of Basmati rice for about 20 minutes.
2) while doing so, in a rice cooker, Pour sliced onion and green chillies.ginger-garlic paste and fry for some time.
3) Add curry leaves, grates beetroot,coriander powder and fry for about 5 minutes.Later add basmati rice and salt. Just add a pinch of garam masala to it.
4) after 3 whistles ,switch off the coooker.

Garnish with coriander leaves

Mint Raita:

Ingredients:

1 cup Yogurt/Curd
1/4 cup of Corainder leaves
1/2 cup of Mint Leaves
1 tsp Jeera
1/4 Finely chopped onions
A pinch of Chat masala
salt
1/2 tsp Ghee

Method:

1) In a mixie, blend Coriander leaves and Mint leaves with little bit of curd.
2) In a bowl, Mix the blended leaves and curd with Chat Masala, Onions and salt.
3) In a kadai, temper with Jeera seeds.

A nice combo of Beetroot rice with Mint raita is ready.

Legume Legend - Pesarattu

Pesarattu is one of the famous made Dosai in South India. Its also healthy and yummy too. Made with Green Moong Dal which adds so much proteins to our body.Its easy to make and am sending this recipe to "Legume Affair" hosted by Sri and also sending this to Susan.



I am sending this recipe to "My Legume Affair" Hosted by Sia. Hats off to her.



Ingredients:

Whole Moong dal - 2 cups
Raw Rice - 3 tsp
Ginger - a small piece
Green chillies - 5-6 (According to taste)
Salt

Onions- 1 chopped finely

Method:

1) Soak Moong Dal overnight and the early morning, remove all water and wait till it sprouts. ( Normally, if it sprouts is good for health,otherwise if it doesnt sprout so much, no problem. Everything is good in it)
2) Grind this moong dal with Ginger and garlic and salt. Make sure this mixture consistency is like dosa batter and smooth.

Thats it... After you grind it. Its ready to make dosai.Either you can put chopped onions over it or just eat simple with Chutney or Sambar.

Dual subji - Thakalikai kootu( Green tomato dal)

Lunch is a leftover for me rather than fresh food.I always cook fresh dinner like any other home, for my husband.Unfortunately, yesterday I didn't have leftover.So,having a fresh food other side, wanted to cook something fresh and nice.Since my husband eats only chapati, so I should think of a subji that goes with it and rice as well.I am rice fan so, I prepared Thakalikai kootu(Green tomato dal).

You see, it goes with both and as per I say, its Easy and simple too.

Green tomato dal/Thakalikai kootu:

Green tomatoes- 7-8
Moong dal - 3/4 cup
Grated coconut - 4 tsp
Green chillies - 3
Jeera- 1 tsp
Ginger- a small piece
Mustard - 1 spn
Ural dal -1spn
Long red chillies/Molagavathal- 1
Salt & amp; oil

Method:

1) Cook moong dal with turmeric in cooker for about 3 whistles.
2)Side-by-side in a kadai with water, boil all the tomatoes chopped in to big chunks with turmeric for about 8 mts.
( You can boil tomatoes in microwave for about 10 mts)
3)Also, in a blender ,just put Coconut,green chillies,jeera and ginger and blend it in to smooth consistency.
4) Now mix all three together and boil for about 5 mts.
5) In a small kadai with oil, pour little bit ghee or oil and put the mustard and wait till it splutters.Then add ,urad dal and Long red chillies.

Garnish with coriander and curry leaves.

P.S: If you want it much more simpler version of this, instead of grinding all those coconut,greenchillies and jeera, just add 1 spoon of sambar powder in to the dal and boil it.It tastes different but sure its yummy.

Unfortunately, the picture taken didn't come out well..:( Will add it after I make it again:)

Badam Alwa in 15 minutes(Microwave Dish)

Yeah, its sweet time again. For the past couple days, am suffering from sweet-a-holic.
Last saturday, we've been to Sam's club a wholesale store here.I was planning to buy only diapers but ended up buying more which included Almonds too.My husband is such a calorie adder. Whatever he eats or buys, looks in to the nutrient value and talk about it.( Yeah such a bore) But who cares about it.All I dreamt of making Badam Alwa once I saw that 4 lb package.


My husband has got a very good taste for everything.It has to perfect for him no matter what.But the quantity he takes will be less than anything.So I should make it less as well as tasty.He has got it from my Father-in-Law.He is also a sweet-a-holic person.His expertise is this Badam Alwa.So I learned it from him.Well, the beauty here is he makes this Badam alwa in Microwave and believe me or not , it just took 15 mts only.

I am re-posting this recipe for "Microwave Event"- Sweets 'n' Savourites by Brinda.

Ingredients:

Badam - 1 cup
Saffron - 2-3 strands(Keep strands in 1 tsp of Milk, will give the color)
Sugar - 1 cup
Milk (Necessary quantity)
Yellow color( If you like it you can add it.Just add less than a pinch to water)

Method:

1) Soak Badam in hot water for about an hour.Peel of the badam and grind it in the mixie with milk in a consistent of thick paste like.
2)Place it in the microwave for 2 minutes.Then, after 2 seconds ,stir it well.
3)Again place it back in the microwave for 3 minutes.adding saffron or Yellow color to it.(5 minutes over)
4)Again stir it well and place it for 3 and 2 minutes apart.
5) You may see it reducing after doing the last step. Again, keep it for 5 minutes and stir well.

Ta..da ready in 15 minutes. 1 cup of Badam will yield only 1/2- 3/4 cup atlast.

A Final Toast to 2011

Whew! & nbsp;2011 is going, going ... gone! & nbsp;I don't know that I hated it enough to say "good riddance" and mean it, but it did cross my mind!

It wasn't all bad, though. & nbsp;I am sure some smart aleck somewhere would say it was "character-building." & nbsp;Frankly though, I think I've had just about all the character I can stand. & nbsp;The last several years have all been years full of "growing pains." & nbsp;I think we are all due at least one year with a little spoiling, don't you?!

2011 did have some wonderful moments & nbsp;wrapped into it. & nbsp;We thoroughly enjoyed a visit by out-of-town family at Thanksgiving. & nbsp;You can't beat a festive combination of fun, family and food!

We did notice on the first evening that it was a bit hard to keep track of who's wine glass was who's since we all kept circulating about between the living room and the wonderful cheese and meat board in the kitchen. & nbsp;Of course, I had not gotten around to making wine charms for our home -- only given them away as gifts to others. & nbsp;(How many of you crafty people have crocheted blankets for everyone else's baby, but none of your kids have one? & nbsp;Oh, that would be me, too!)

So, while my sweet hubby made a fabulous breakfast for everyone the next morning, I slipped down to the studio for a little playtime with my hammers. & nbsp;I emerged with four beautiful wine charms. & nbsp;And we discovered they work great on coffee mugs, too!

I've since filled a couple of orders for personalized charms stamped with party guests' names, family names, and even a set of "toasts" - "cheers," "salute," "sante," and "opa." & nbsp;How fun!

Now you can order a set or two of your own. & nbsp;They are adjustable to fit thick or thin stemmed wine glasses. & nbsp;And since they are hand-forged from heavy gauge copper, they will last infinitely longer than their flimsy counterparts you'll find at the department store. & nbsp;No one wants to throw away their money these days. & nbsp;Invest it instead in something that will last and will serve you for many, many years to come -- be they years of character-building or well-earned comfort and peace!

Cheers to a wonderful year of health, peace, and joy in 2012!

Cabbage Carrot Curry - Simple Side Dish

I have been strictly following two subzis in the morning for his lunch. One will be freshly made and other will be the leftover of yesterday. Yesterday, I happened to see Cabbage in the market for just Rs.6. Got a small one and shredded nicely.Also, I shredded some carrots too. Usually, either in Mom's or MIL's House, they make cabbage curry with peas and coconut-greenchillies grinded. Its a very good combo and tastes wonderful.

Already, cabbage is gas oriented, and what if to add more peas which is also gassy gassy. So, I thought of trying it with Carrot which is more healthy. Usually, I cook cabbage out in the kadai but nowadays, I do it in cooker.( which is not advisable). I will try to change it soon.This cabbage-carrot combo is also delicious and goes with chapati and rice too.

So, in goes Cabbage-carrot curry with Gobi Masala in the dabba along with Chapati.

Ingredients:

Cabbage- 3 cups (Shredded nicely)
Carrot- 2 cups
Coconut- 1/2 cup
Green chillies - 2 -3
Salt and oil


Tempering:
Mustard - 1spn
Urad dal - 1spn
Curry leaves
Asafoetida - 1 tsp

Method:

1) You can either cook cabbage outside in kadai or cooker and strain the water.Keep shredded carrots ready.
2) In a mixie, grind Coconut-Green chillies (coarsely) and keep it ready.
3) In a kadai with oil, Put the mustard and wait till it splutter. Add urad dal, curry leaves and Asafoetida. After few seconds, add the cooked cabbage and carrot. Let it fry for 5-8 mts. Then add the grinded stuff.And fry for 5 minutes in high flame and switch it off.

Ta...Da ..Cabbage- Carrot Curry is ready.

P.S: If you like eating raw cabbage, then no need to cook cabbage at all. I prefer eating cooked cabbage and raw carrot. Sure a good combination.

Another form of Rasam - Godu rasam

Godu Rasam is a very famous one.This recipe is passed to me from my mother.Usually, any form of rasam will relieve cold or flu ,cause it contains natural form of Milagu(peppercorns) and Jeera,turmeric etc.Ofcourse,everything too.Instead of doing same old rasam with rasam powder and tomatoes, here is the one ,not using Rasam powder.

Its very special and surely people at your home will love it when you give them.Just give it a try.

Ingredients:

Tamarind- less then lemon size (Squeeze the pulp out of it)
Tomato- 1
Hing- 1/4 tsp
Turmeric - a pinch
salt
Cooked toor dal - 2 tsps.

To Fry and Grind:

Toor dal - 1 tsp
Milagu/Peppercorns- 1/2 tsp
Jeera- 1/2 tsp
Long Red Chillies/Milagaivathal- 2-3
Ginger- a small piece

Method:

1) First of all, fry and grind those above things and keep it ready.
2) In a small vessel, put the tamarind pulp ,tomatoes,turmeric ,salt and let it boil for about 10 mts.
3) Meanwhile, when toor dal is ready,just mix it up with the grinded thing and after the tamarind pulp is boiled for about 10mts, just pour it out to it.Boil for about 2mts.Switch off the flame and close the lid.(Otherwise ,aroma will come out immediately)
4) In a small kadai with ghee, put the mustard and wait till it splutters and pour it to the rasam.Garnish with Coriander and curry leaves.

Ahaaaaa.....its so wonderful.

Lemon Rasam with Carrot Moong dal salad

Its a wonderful combination of both the Lemon Rasam with Carrot Moong dal salad(or Kosambari) thats how we call it here...I know you might be thinking...What!!! But mind it..this will taste yummy and delicious ...Just try it :) Lemon rasam is the only rasam which doesn't involve, Puli/Tamarind juice. So, easy to make when guests arrive suddenly. And Carrot Moong dal is as much easy as the rasam. No Cooking involved except tempering. Moreover, this has got different colors and you really enjoy eating :)

As you have noticed, i have already had lemon rasam as my early post :Lemon Rasam which involves Moong dal. This time i have changed to traditional toor dal. Its also yummy and got a different taste to it.

Here is the recipe of Lemon Rasam:

Water - 3 cups
Green chillies - 2 (slit in to half)
Tomatoes- 2 (2 small or 1 big) Chopped finely
Asafoetida/Hing/Perungayam - 1/2 tsp
Curry leaves - a few
Turmeric - 1 tsp
Toor dal - 2 big tsps
Sea salt - 1tsp ( usually,instead of normal salt, sea salt/kallu uppu )

Tempering:

Mustard - 1 tsp
Pepper-Jeera powder - 1/2 sp
Coriander leaves

Method:

1) In a small vessel or pathiram, take water,turmeric,tomatoes,curry leaves, Perungayam,green chillies and salt. Let it boil for about 15 -20 mts.
2)WHile that time, cook toor dal in the cooker and mix with the rasam above and wait till you get the boil and switch off the gas immediately.
3) In a small kadai with ghee(ghee only), put the mustard and wait till it splutters, then add Pepper-Jeera powder and garnish with Coriander leaves.

Now, comes the Carrot Moong dal Salad Recipe(Kosambari):-

As I said before, there is nothing to cook, except the tempering.Here's what you need:-

Ingredients:

Carrot - 4 long (grate it and keep it aside)
Moong dal - 1/2 cup (Let ti soak in water for about 1/2 hour and Drain the water after that)
Green chillies- 2
ginger - grated 1tsp
Lemon - 1

Tempering:
Mustard - 1spn
Urad dal - 1spn
Curry leaves and coriander leaves

Method:

1) In a vessel, keep the carrot and moong dal ready mixed with salt
2) In a kadai with ghee or Oil, add mustard and wait till it splutters and then add urad dal, green chillies, ginger.
3) Put those things in the vessel with carrot and moong dal and atlast add lime juice. When adding lime juice make sure it is off the stove. Garnish with curry leaves and coriander leaves.

How do you like your Bhindi?

Its sooper roasted, aromated Bhindi or Vendakai(in Tamizh) curry. Smells good...Its sure a favorite for my going-to-be- two year's daughter. Its on of my Mom-licious recipe and also my favorably too.

Normally, in North India, they make Bhindi/Vendaikai with Masala and South, its direct opposite. Mostly its without onions( as per my knowledge). I admire both and do them at home too. The best of all I like is the simple roasted Vendaikai. It sure goes with little-spicy Morkuzhambu/Kadi or even with sambar too.Here is the one with simple Mysore rasam.

Recipe of Bhindi:

Ingredients:

Vendaikai/Bhindi- 1/2 kg
Turmeric- 1spn
Chilli- 1/2 spn
Curd- 6 spn
Curry leaves
Mustard- 1spn
Oil and salt

Method:

1) Just the night before, wash the bhindis/vendaikai and spread over a cloth.After 1/2 hour or so, you can chop it finely or the next day morning too. (whenever you get free time)
2) In a kadai with 2 tsp of oil, put the mustard and wait till it splutters.After that , put the Bhindi/Vendaikai.Let it fry for 5 minutes.
3) Put the 6 spn of Curd and mix it well and cook it for about 5 mintues. After that, it will automatically leave some oil and water to cook by itself. Maintain your flame in minimum.After 10 minutes or so, add turmeric, chillipowder and salt.(Dont add salt before hand which will make Bhindi soggy).Fry for about 10 minutes.
4) After a while, its necessary to add some more oil and make sure you are there to monitor it or just leave it in minimum flame.
5) Yes, by this time, your sooper roasted Bhindi/Vendaikai is ready to eat.

Garnish with curry leaves or if you like, you can put the curry leaves while doing the tempering.

Pic will follow soon...

Gobi Paratta

Its been 2 weeks since I got Cauliflower from Devon Avenue. Moreover, I recently shifted from Golden Temple Atta to Ashirvad which is little bit costly. Heard, Ashirvad is pure wheat than Golden Temple. So, to experiment it, I thought to make Gobi Paratta. Wow, the decision is correct and it came out perfectly and yummy.

Make this dough well ahead of time, atleast 30 mts before so that paratta comes out very soft and easy to roll also.

Here is the recipe:

Stuffed Gobi:

Cauliflower : 1/2 Chopped nicely.
Coriander-cumin powder - 1 tsp
Chilli powder - 1/2 tsp
( some may use green chillies, that is also okay.)
Turmeric Powder- 1/2 tsp
Garam Masala - A pinch
And salt , Oil


Ofcourse, Atta ready.

Method:

1) In a kadai , fry cauliflower with those masalas, till it cooked and cool it off.
2) Make a ball sized dough (Lemon sized) and roll it out with the chapati roller.
3) Stuff the cooled cauliflower and close it. Then roll slowly to make paratta with the touch of extra atta.
4) Keep in a non-stick based tawa , and pour oil on both sides till it become nice and brown.

Thats it. Its ready and have it with Mango-ginger pickle and Raita. Best combination you must have tasted.

Will add the Photos soon...

Low calorie Rava Pongal and Thengai Chutney - Mouthwatering...

Aha...Enna Rusi.and Its just a mouthwatering dish. My parents have come and I just want to impress them with simple and yummy dish. I know you might think, Its just pongal and not a big virundu, but still, its unbelievably a yummy dish. Its very quick and easy to make and your tongue appreciates surely appreciates.

Its not only Rava pongal which adds beauty, but with that Coconut chutney makes this a nice combination here. Usually, for Rava pongal, we use ordinary sooji but this time, i used Bansi Sooji which I never meant to. It turned out to so good and delicious. Okay! Coming to the recipe:

I am sending this to Light Meal Event announcement.



Ingredients:

Moong dal - 1/2 cup
Ordinary Sooji or Bansi Sooji - 1 cup
water - 3 cups
Ginger grated - 1 tsp
Pepper - 1 tsp
Jeera - 1 tsp
Sessame Oil/Nalla ennai - 1/4 cup
Pepper-Jeera powder - 1/2 tsp
Salt
Curry Leaves


Method:

1) In a cooker, keep moong dal for 3 whistles.
2) In a kadai ,pour 3 cups of water and when it comes to boiling stage, put the bansi sooji slowly and steadily and wait till it gets cook. For about 10 mts. You can see it mixing with water nicely and cooking.
3) After it cookes well, add the mashed-cooked moong dal , put the sale and let it cook for about 5 mts. Dont go anywhere while doing so.It may stick to the bottom without mixing it.
4) While doing so, in a small kadai, with 1/4 oil, put the Pepper,jeera and pepper-jeera powder ,curry leaves, Asafoetida and pour it on top of the rava pongal.
Thats it. Mix it well and serve with coconut chutney.

I bet it tastes well and also be a low calorie food. No need to put Ghee especially for Pongal or Rava pongal. WHen used Nalla ennai/Sessame oil instead of Ghee, will reduce the calorie and also be delicious.I bet this Nallennai is used in "Kai Endi Bavan" or Road Side shop.

Dal Makani in Whole Masoor dal( Black color)

Dal Makani in Masoor dal? I know its very awkward right. But I should promise you it tastes the same like WHole Urad dal's Dal Makani. Other than , normal Onions, Tomatoes,Garam masala, I have added a new ingredient to it and the tastes had become so much better.The secret ingredients in Capsicum. The aroma of it gives better result and surely tastes 5 star Restaurant style. My husband really likes this taste than the usual Dal Makani in hotels.

Here is the simple recipe:

Whole Moong dal - 1 cup
Onions - 1 Big
Tomatoes - 3-4 chopped big
Capsicum - 1 Chopped big
Turmeric powder - 1 spn
Red Chilli powder - 1 spn
Coriander powder- 1 spn
Jeera Powder - 1 spn
Kasuri Methi -a tsp
Salt and oil
Garam Masala- 1 tsp
Ginger-Garlic paste- 1 tsp
Jeera- 1 tsp

Coriander leaves for Garnishing.

A day before doing this, was Thursday. Since I don't have onions and garlic on that day. I prepared, simple dal makani using tomatoes only. Next day, I make over with Onions and capsicum. Anyhow, I will give the whole recipe .

Method:

1) Soak Dal for about 15- 20 mts in water.Place it in the cooker for about 6 whistles.
2) While doing that, you can cut onions, tomatoes, Capsicum ready and also Ginger-Garlic paste.
3) In a kadai with oil, put the mustard and wait till it splutters. Then add Onions and Capsicum and fry for about 10- 15 mts.
4) As soon as this done, Add all the powders ( turmeric, Chilli , Coriander and Cumin Powder) and fry for about 2 mts.
5) Immediately add tomatoes , and fry for about 5- 8 mts.
6) If the cooker pressure is off,just remove the lid and add the gravy of Onions,TOmatoes and Capsicum in to it. Add salt, Kasuri Methi and Garam Masala and Close the lid.
7) Keep it for about 3 whistles and switch it off. Atlast Garnish with Coriander leaves.

For presentation, you can add Cream on top of it :)

Just try it and let me know.

Snakgourd Curry- Podalanga poriyal

After a long time, i am back to blogging. Its been ages since I had thoughts about blog, Sorry for being bad at it.My 1 year old daughter is keeping me busy round the clock. Once I come to India, I thought blog is much easier than US, but it turned to be much worst. I couldnt find time to sit before system at all,except for checking mails which hardly takes 2 mts. Every time, when I eat, i think of taking pictures and blog about it but i never know, eating is such a big thing over here.

Today, I wanted to make it to the blog and start keeping in track of it. Not only that,we have a big function coming in, Daughter's ayusha homam. So things are pretty tight here. Now, back to the recipe.

According to the source of Ayurvedam, Snake gourd is useful in restoring the disordered processes of nutrition. It creates a cooling effect in the body which is what we need in summer. And for pure vegetarians, adding Moong dal/paitham parupu is also a good source of nutrition to the body.This is very easy to make and sure kids will adore it. You can have this with Rice and Chapati.


Ingredients:

Snake gourd/Podalanga- 3 cut in to small chunks
Paitham parupu/Moong dal- 1/2 cup
Mustard- 1 spn
Urad dal/ulutham parupu - 1 spn
Molagavathal/Long red chillies - 2
Salt and oil

Method:

1) In a cooker, keep the Snakegourd/Podalanga in a separate container and Paitham parupu/Moong dal in a separate container and give one or two whistle to it. You make sure that, both are not mushy when you take out of the cooker. Just cook it like sundal.
2) Once it is done, In a kadai with oil, put the mustard and wait till it splutters. Add the urad dal and Molagavathal. Once it is done, put the cooked mixture of Podalanga and Paitham parupu and add salt. Dont forget to put lots of curry leaves and add a pinch of Asafoetida.

Ta.......Da. It is done! Its very simple isn't?

Breakfast/Lunch or Dinner- Idly and Sambar

Pani Vizhum Malarvanam...Pudu Vellai Mazhai. Yeah its song time and especially ,it has started snowing in Chicago :( Very nice place yet bad weather. After waiting for a long time, Yesterday i went and got Idly Rice.(Apada...) Yeah,its a relief to make dinner/breakfast or lunch short.Hehehe..Very bad huh? Really, very easy to grind and keep in idly cooker...Ta-da.Idly is ready.

Idly Rice: 4 cups
Urad Dal : 1 cup
with little bit of Methi seeds



Soaked in water for 5 hours and grind it one by one and mix it together with salt.
Pre-heat the oven 400 degrees and switch i off after 3 minutes. Place the idly mavuor Batter inside the oven and forget it.Dont forget to switch off the oven !

Next day morning,once the batter comes up a little bit , just stir it once. In a Idly thatu or plate ,just put a drop of thengai ennai and spread it whole and put the batter in it.Within 10 mts ,Idly is ready..

So, What idlies goes with? Sambar or Chutney or Milagai Podi or just curd. Here is the simple recipe of Kutti Vengayam Sambar( Pearl onion/Small Onion Sambar).

Kutti Vengaya Sambar:

Ingredients:

Tamarind: Size of Lemon
Kutti Vengayam/Pearl Onion - 1/4 cup - 1/2 cup
Sambar powder - 1spn
Channa Dal/Kalla parupu - 1 spn
Daniya - 1 spn
Long Red Chillies - 4
Coconut- 3 spns
Cooked Toor Dal - 3/4 cup

Method:

1) Place Toor dal in cooker with Turmeric for 4 whistles or till it gets cooked.
2) Make tamarind pulp out of tamarind soaked in hot water.
3)In a kadai with oil, add Mustard seeds,1 long red chillies and small/pearl onion and fry till the raw smell goes off.Immediately add Tamarind pulp ,Sambar powder and salt to it.
4) Let it boil and by that time, in a small kadai, fry 3 small onions,Daniya/coriander seeds,Coconut, Chana dal/Kalla parupu,Long red chillies(3) and make a paste or powder out of it.
5) Once boiling is done in kadai with Tamarind( PRobably takes 5-10 mts) , mix the grinded paste and cooked toor dal to it.Add asafoetida also.Boil for 5 minutes.

Garnish with Coriander Leaves and curry Leaves.



Idly Sambar ready :) If you have mini-idly plates, make idly out of it and put it in bowl of sambar, which makes 14 idly sambar like Saravana Bavan.

Indian Senaikizhangu Roasttt ...Yam Roast...

Atlast, I am coming back to half form ( yet to come to full form) with blogging and stuff. Am really sorry for those who have visited my blog to check the recipes. As a mom of 1 year old , and shifted the place from Chennai to Bangalore ...Kept me really busy. As of now, I am kinda settled and back with the Delicious Home Recipes.

How many days, would I thought of taking pictures and write it down in my blog. Atlast, today is the Day for me to start and should continue to do it. Let me stop talking and continue what i have come to do.Today is the simple and very yummy side dish which everybody, especially kids will relish it. Its Senaikizhangu ROast.

Usually, in US, you get the frozen Yam and you just cut it and fry it, which doesn't match the tastes of Indian Yam...It was difficult to cut it as the skin was very hard but it was easy later to cut in to small squares.The beauty lies in how you cut the yam. You got to keep it small squares.Just see the picture, you may understand how small.You need a little bit more patience..! Ughhh what? Yeah, you heard it...

Ingredients:

Yam /Senaikizhangu - 1/2 Kilo or If you have frozen, go with one packets or two .
Mustard- 1 spn
Curry leaves
Asafoetida - a pinch
Turmeric powder- 1/2 tsp
Chilli powder - 1/2 to 1 tsp
Salt and oil

Method:

1) Cut the yam curry in to small squares , Chopped finely and wash it. Keep in on the cloth or under the fan to dry all the water.
2) After 15 mts, In a kadai with oil , put the turmeric ,yam and curry leaves and start to fry. It may take a more oil but you can keep in less oil and simmer the fire.
3) Atleast it will take 20 mts to fry and after that you can sprinkle chilli powder and fry for 5 mts.


Ta...Da...it is ready.:)

Note: If you like peanuts, you can add it along with Yam and fry it. It tastes wonderful. Since I am not interested in peanuts, i din't add. :)

Try it and let me know...:)

You might have seen this recipe in my own blog along with Traditional Recipes. But this is special Indian Yam curry by Mom's style .

Bonda MorKuzhambu and Beans Parupusily

Its always been break in my life with my blogging.So decided to update with lots of recipes hereonwards. God has granted me a wish!!! Yup.Got a new camera for myself.Thanks to my dear hubby. So, now no more reasons for not blogging;-)

Am back with Bonda Morkuzhambu and Beans Parupusily. Who doesn't like Bonda!That too when mixed with buttermilk, it tastes much better.
Here it goes:

Ingredients:

Buttermilk - 3 cups
Coconut- 1/2 Moodi or 1/2 packet of grated coconut or even
Red Chillies- 1
Green Chillies- 1 ( you can add more if you want)
Jeera - 1 tsp
Mustard - 1tsp
Curry leaves
Oil and salt

To grind(For Morkuzhambu):

Rice - 2 tsp
Channa Dal/Kallaparupu- 1 tsp
Jeera
Coconut- 1/4 cup
Green Chillies - 1

For Bonda: (To grind and fry in oil)

Ural dal- 1/2 cup soaked in water for 1 hour
Salt

Method:

1)Make Bonda ready

For Morkuzhambu:

2)Take less than 1/2 ltr thick buttermilk(Dont add more water to the curd, just a little bit to make it to a thicker one)
3)Add all the ones needed for the morkuzhambu and mix it with buttermilk and add salt.
4) In a kadai,with oil,add mustard and wait till it splutters. Add Urad dal, Curry leaves and turmeric (1/2 tsp) , and Asafoetida/Hing and add buttermilk to it.
5) Wait for 5 minutes, Once you see the first boil then switch off the flame. See to it that it doesnt boil too much which inturn becomes watery.

Ofcourse, before serving, you can add Bonda to it and complete it!

Special Uppu Kozhakattai – Mother’s special

Everyday is a special day since me and my daughter came to my mother's place. There is not one single day without any special item. That is the specialty of Mother's place. Today , the special item is Salt Kozhakattai (Uppu Kozhkattai). More than the sweet, the salt one is my favourite and my mother is very special in making that. In the name of my daughter, we both made it .

TO make this kozhakattai, it takes a little bit of our time but its worth making it . Its also tougher for the first time maker, but you get used to it. That's why I have made a step-by-step illustration on how to make this kozhakattai. Usually, on Sankatahara Chaturti or the even of Vinayaga Chaturti, this kozhakattai is made and offered to Lord Ganesha. As he likes this very much, it is tasty and we also like it too. Its irresistible and fun to make. You can involve your kids to make this after you try it first. So, here it goes .

Ingredients:

Urad dal – ½ cup soaked in water and grind coarsely
Arisi flour or Raw rice – ½ cup grind Nicely
Mustard –
Udaitha Ulutham parupu/Split Urad dal – 1 spn
Turmeric powder – ½ spn
Curry leaves and Coriander leaves – As needed
Salt & amp; Oil and Water.

Method:

There are 2 main steps to make and let me explain one by one.

Arisi Mavu :-

1) In a kadai with ¾ water , add ½ spn of Coconut Oil/Thengai ennai and let it come to boil.
2) Add Arisi flour and salt and stir it continuously till it never sticks to the kadai. It should come like a single ball and never stick in your hand. This will surely take 20 mts.
3) Once it is done, Keep a wet cloth ready and put the arisi mavu in that and close the wet cloth and keep it aside.

Ulundu Making ( Stuff Urad dal):

1) Keep the grinded Urad dal in the cooker for 10 -15 mts with no whistle. After it is cooled, place it under fan to cool.
2) In a kadai with oil, Put the mustard and let it splutter . Wait and put the Urad dal and Turmeric powder. Also, put curry leaves and urad dal and fry for 5 minutes. Garnish with Coriander leaves and keep it aside.

After making the two main things, Arisi mavu and the stuff ulundu , you can now start making the kozhakattai .

Here is the step by step illustration of making Kozhakattai



After that, Place the arisi mavu in wetcloth and close it for a while.Make sure it is fully closed, otherwise, the open areas may get dried. Then, you have to apply Coconut oil again to make it soft.




Then, follow these steps to end the process of making KOzhakattai. While doing this, keep 2-3 tsp of Coconut oil and water separately in a small vessell. You can just apply oil in your fingers or hand while doing this, for not sticking and water to close the stuffed.

Green Chillies-Ginger Thokku

Believe me or not, my mother did this recipe about 4 times in a month. Every time, she prepared, we really dont know how it went so soon.Its also good for health because it contains lots of ginger. We can have it as side dish for Dosa or Idly or just with Curd rice.

Recipe will be written shortly...

Happy New Year and Best of 2008

Hi ..Wish you all Happy New year 2009. May God bless you with prosperity and love. Peace to all.

Here comes the Best of 2008.

2008 was a wonderful year to me.I couldn't forget each and every day of my life, since I was blessed with a wonderful daughter, Sai Amrita on April 20th,2008. She turned my boring life to fabulous life and made me "Mother" which is the proudest post of everyone's life.It looks like a fraction of a second but I wonder I was waiting for this moment of my life.Actually she shares her birthday with her Grandmother.

Since then, she has been a wonderful flower to me and my life.Though, naughty now and then, she is such a sweetheart to everybody.I could say more and more about her now...but let me stop here and see what she is doing now.;)

Now comes the Best of 2008 (Food):

See, everything is the best in 2008 ...I wish the same in 2009....

I started 2008 with mini-meals which included Baigan Bartha, Dal, Chapati .



The next one , everybody loves and I love it very much. Filter Coffee...



Ofcourse, the first half of the year was filled with snow..So why not go with Pav Bhaji.




Then comes the Romantic part of it...Cabbage Kofta which my husband liked it very much.




Then it was the last trimester, I was about nearing my Due date where i enjoyed preparing Ennai Kathirikai Kozhambu ( Eggplant Curry)



Its the D day...My sweet daughter was born on April 20th, 2008.Aww....I love you, Sai Amrita :)



After a long time, very long time, I was back with Rajma :)Before , it was pure Pathiya Samayal.



By the end of the year, two favourable sweets came out well.. One is Semiya Payasam and other one is Badam Alwa in Just 15 mts.







Yeah...Thats it!... I wish I could send this entry before Dec 31st to Srivalli who hosted this Best of 2008, But couldnt do it. So , Here I am...:)

Thanks for taking some time for this. and am so glad I made lots of friends thro' Blogging and you guys!!!

Its just Mysore Rasam- Momlicious Recipe

Never been to Mysore. Here it is , I am bringing you one of the flavours of Mysore in Rasam which is called Mysore Rasam. I really dint know the reason why it is called Mysore rasam, but i bet it tastes yummy and great .The process is same like other rasams but tastes different. Confusing...

I have got a perfect name for it. Since, this rasam is my mom's speciality, I would call this Momlicious.Okay..Let me give you the recipe.

Ingredients:

Tamarind- Size of a lemon
Tomato- 2 small or 1 big
Turmeric powder- 1 small tsp
Ginger grated -1 tsp
Sea salt- 1 tsp
Perungayam/Asafoetida- 1 tsp
Cooked toor dal - 1/4 cup

To grind in to paste:

Coconut- 1tsp
Daniya/Coriander seeds- 1tsp
Long Red chillies/Milagaivathal - 1 or 2 (According to your spicyness)
Milagu/Pepper- 1tsp
Vendayam/Fenugreek seeds- 1tsp


Tempering:

Mustard - 1 tsp
Jeera- 1tsp
Coriander and curry leaves

Method:

1) In a pressure cooker, cook toor dal and keep it ready.
2) In a small vessel or rasam pathiram( as we keep separate vesselss for everything),Take tamarind pulp ,chopped tomatoes,Curry leaves,Turmeric powder,Sea Salt and Asafoetida and let it boil for about 15 mts or till it reduces in to half.
3) Mix the paste which you have grinded along with the toor dal and add some more water (1cup) to it. Pour in to the rasam pathiram.
4) Just see to it, when you start seeing the before-boil-stage to boil-stage. you must switch off the rasam. Rasam should never boil when Toor dal/Parupu thani is added.
5)Temper it with mustard and jeera and garnish with coriander and curry leaves.

Thats-it. Mysore rasam is done and nicely tasted with Hot rice with 1 spoon of ghee on it. You can have just with Pappad/Apalam.

Kalyana Kootu- Snakegourd Lentil curry

What? Kalyana kootu..Yes that is how Podalangai(Snakegourd) Kootu called as Kalyana Kootu.I think the reason behind this might be usgae of both Channa Dal and Moong dal, the name has arrived. Not only that, they use this sidedish in most of the Iyer's weddings. So, the name is. Whatever the reasons, it is easily done at home without using Big Kadais like weddings. You can just have it with plain rice with ghee or use Thogaiyals, Parupu podi Rice and have it along with it.

Here is the recipe:

Ingredients:

Podalangai/Snakegourd- 1/2 kilo. or Just 3 small ones
Moon dal - 1/2 cup
Channa Dal- 1/4 cup

To Grind:

Coconut- 1/4 cup
Green chillies- 2 big
Jeera - 2 tsp
Ginger- a small piece
Coriander leaves (Optional)- A few. By adding this, the color of the dish turns green . Looks good and tastes more good.

Tempering:

Mustard- 1 tsp
Urad dal- 1 tsp
Curry leaves n Corainder leaves
Asafoetida- 1tsp

Method:

1) In a cooker, keep Podalangai,Moong dal, Channa dal for about 2 or 3 whistles .Just similar to keeping rice.
2)While doing so, grind the coconut, ginger, green chillies, Jeera and keep it ready.
3) After the dal/Kootu is ready, In a kadai with Oil add Mustard and wait till it splutters. Add urad dal and wait till it turns brown.Add Asafoetida and Curry leaves.
4)Pour the Dal and let it boil for about 5-8 mts. After that add the grinded stuff and let it boil for another 8 minutes.

Atlast Garnish with Lots of Coriander leaves.( If you have added the coriander leave while grinding, no need to garnish later)

Paneer Capsicum Curry (without Onions)

I am quite sad that my parents are returning back to Chennai. It was nice happy days with them and they too had fun with their's grand daughter. Since "Mala bakcham" has started , they avoid eating onions and garlic and is the due respect for the elders.Usually, in the night , I always make chaptatis and north indian side dish which always includes onions n garlic. So, for just today to avoid that, I tried making Paneer Capsicum Curry without Onions and Garlic. And you wont believe, it came out Delicious and Yummy.

Here is the recipe:

Paneer - 2 cups ( Cut in to small strips)
Capsicum - 2 ( Cut in to small strips)
Tomatoes - 6
Ginger - a piece grated
Turmeric powder- 1 spn
Chilli powder- 1.5 spn
Coriander powder- 1 spn
Jeera Powder - 2 spn
Garam Masala- 1 spn


Coriander leaves for Garnishing

Method:

1) In a kadai, fry paneer and keep it aside
2) In the same kadai, with oil , add jeera powder, Turmeric powder, Chilli powder, Coriander powder and Tomatoes ( Take 5 and grind it coarsely ) and add it to the kadai and put the extra one tomatoe chopped big. Let it boil for 5 minutes.
3) Then, add Capsicum and let it cook for about 10- 15 minutes, till the raw smell goes.
4) If it is thick , you may add to 1 cup and let it boil for another 5 minutes.
5) Add Paneer now and mix it and let it be on simmer for about 5 minutes.

Garnish with Coriander leaves.
Ta...Da. Its ready :)

You may try and let me know...

Legume Affair -Pesarattu

Pesarattu is one of the famous made Dosai in South India. Its also healthy and yummy too. Made with Green Moong Dal which adds so much proteins to our body

I am sending this recipe to "My Legume Affair" Hosted by Sia. Hats off to her.




Ingredients:

Whole Moong dal - 2 cups
Raw Rice - 3 tsp
Ginger - a small piece
Green chillies - 5-6 (According to taste)
Salt

Onions- 1 chopped finely

Method:

1) Soak Moong Dal overnight and the early morning, remove all water and wait till it sprouts. ( Normally, if it sprouts is good for health,otherwise if it doesnt sprout so much, no problem. Everything is good in it)
2) Grind this moong dal with Ginger and garlic and salt. Make sure this mixture consistency is like dosa batter and smooth.

Thats it... After you grind it. Its ready to make dosai.Either you can put chopped onions over it or just eat simple with Chutney or Sambar.

P.S : You can do stuffed pesarattu also. I added chopped onions, which was so delicious. :)

Mango Mela- Ripe Mangoes Morkuzhambu

Woweee Mango Mango...Mambzhamam Mambazham...Who doesn't like Mangoes, especially ripe Mangoes. That too on the Summer Season, on the hot day, just have it with Curd Rice. Aha...A simple but yummy combination.Throughout the pregnancy , I have been thinking of Ripe Mangoes/Mambazham...Which I was not able to get that much often due to shortage and high price. After the pregnancy, I was very much thinking of Ripe Mangoes, which Moms are not supposed to eat/drink due to feeding of the baby. Once I came to India, I was very mad in eating mambazham and still continuing the same...Hehehe..I am proud to say that I love Ripe Mangoes.

Mangoes are basically taken as Mango Lassi, Mango Milkshake or just like that. After I heard from my Mother in Law about the Mamabazham Morkuzhambu in kerala style, I started going mad to make it and have it. As soon as I transfered to Bangalore, I got 3 beautiful and gorgeous mangoes and asked her about the recipe.

Am going to share this recipe in Mango Mela conducted by my friend, Sri Valli's Cooking4allseasons. Hats off to her!



Here it goes:

Ingredients:

Ripe Mangoes - 3 Big or 5 small
Buttermilk - 3 cups
Coconut- 1/2 Moodi or 1/2 packet of grated coconut or even
Red Chillies- 1
Green Chillies- 4 ( you can add more if you want, anyhow, spiciness is not seen in your mouth due to the sweet taste of Mangoes)
Jeera - 1 tsp
Mustard - 1tsp
Curry leaves
Oil and salt

Method:

1) First of all, In a kadai or any vessel, take 3-4 mangoes , slit in to two pieces(just half slitted boil for about 15 minutes.
2) In a Mixie, take Coconut, Green chillies, jeera and grind it in to paste form.
3) In a kadai with oil, put the mustard and wait until it splutters,then add urad dal and Red Chillies and the grinded mixture. Boil it for about 10 minutes. Later, add the mangoes and let it boil for about 5 minutes.

Now you can switch off the gas and then pour about 2 cups of buttermilk atlast. Dont forget to switch off the flame , otherwise, the dish might turn very liquid.

Thats it..Ta Da...Mambazham Morkuzhambu is ready. It is best if you have with any pickle especially, with Avakai...:)Yum Yum

All about losing pounds- Bhindi Masala and Lemon Dal

Oh My God. This post has been erased without saving it last night.I hate to say that , I have to re-type everything now ...:( Okay here we go...

Back to the topic- Its all about losing pounds for couple of months. Yeah, My husband realized after 30 yrs in life, being overweight and wanted to reduce it more than anything. So , four months back he joined gym and took a personal trainer and lost about 11 kgs now and waist size from 46 to 38 in 4 months, which was unbelievable.Its nice to see him put effort and do this and worth doing also.

So its a daily question of what he is eating?He eats no Rice, Potatoes, Junk foods and even outside too. Ofcourse, he avoids rice, which I love it so much.Coming to the point, Every night I should think of making Parattas or Chapatis or Phulkas with subji.Today I planned to make some green and yellow colored subjis which is nothing but Bhindi Masala and Lime Yellow Dal along with Phulkas.

Bhindi Masala:




Bhindi/Okra- 1 packet ( Cut in to half and sliced in to two)
Onions - 1 chopped big
Coriander powder- 1tsp
Chilli powder - 1 tsp
Turmeric powder -1/2 tsp
Jeera- 1 tsp
Salt & amp; Oil

Method:

1) Wash the bhindi and keep it aside.
2) In a kadai with oil, put jeera and onions and fry for about 10 mts,Once it is brown add all those masalas.
3) Fry for about 1 mt and add Bhindi , Salt and fry till it becomes soft and tender which will take atleast 10-15 mts.

This process is over. Along side, cook yellow moong dal in cooker with turmeric and whistle for about 3 sounds.

Yellow Dal:



Ingredients:

Yellow dal - 1 cup ( Cooked)
Tomatoes - 1 chopped finely
Green chillies - 2 -3
Turmeric- 1/4 tsp ( Optional)
Lime - 1 or 2 (According to taste)
Mustard and Jeera - 1 tsp
Salt & amp; Oil

Method:

1) In a kadai with oil, put the Mustard and wait till it splutters. Put jeera and Tomatoes and fry for about 5 mts till the tomatoes are mushy and soft.You can add turmeric if you want to.
2)Put the cooked dal and let it boil for 5-7 mts.
3)Switch off the flame, and squeeze the lime and taste it. If you think, 1 is enough, you can stop it. I would love to add 2 so, I added 2 limes and it tasted so nice.
4) Garnish with coriander.

The beauty of these two subjis is , Onions are included in Bhindi and Tomatoes are included in Dal which is two different taste and two beautiful subjis.

Hope you enjoyed it.Will post the pic soon

Yummy Yummy Coconut Burfi

Oops! Got tensed for a minute, when I saw my blog redirecting to some other website.Posted a query, and rectified the problem and solved the issue.

Sweets are something you don't see in my blog often. Am more interested in taking the sweet rather than making one. On our 6th Wedding Anniversary, need to impress my hubbie dear who brought me iPhone, decided to make Coconut Burfi inspired by Mahanandi.

Mahanandi is a great cook and as per same instructions, did the coconut burfi and it was same as her, very soft and chewy.

Ingredients:-

Grated Coconut- 3 tumblers
Sugar - 2.5 tumblers
Water -1.5 tumbler
A tray greased with ghee( for pouring the cooked mixtures)

Method:-

1) Grate the coconut or cut the coconut and put it in mixie.
2) In a kadai with water, add sugar.Cook the sugar syrup until it reaches soft-ball consistency. That is, When you drop little bit in cold water, this should come as a soft ball. Please Note here:- You will get it after 10- 15 minutes (appx). My mom used to wait till she gets"rendu pagam" in tamil.
3)Simultaneously , add coconut and keep on stirring for about 5-10 minutes, till it comes thick and mixture is reduced in t half and easily comes away easily from the sides of the Kadai. Is time to turn off and pour it in to the big circle plate.

As soon its turns warm, with the help of knife cut in to squares.Store it in the cool place within a tight container.