Asvadha

Kuzhi Paniyaram

2008-11-13T10:14:00.000-08:00

Kuzhi Paniyaram Skillet

Kuzhipaniyaram- ((z) is pronounced with a twisted (l)-which I never get to pronounce) is from TamilNadu cuisine and has been in my family for almost ages. Apart from Utthapam this dish always comes to my rescue when my family is craving for a change and when I'm looking what to do with the left-over dosa or idli batter. This tastes best when the batter has become a day old and is little sour to taste. The recipe is pretty easy and straight-forward.

The above picture is a non-stick skillet (Appam Chatti - in tamil) can be easily found here in US as pancake puff skillet from Amazon or from Bed Bath & Beyond and sometimes can be found in Indian stores too.

Ingredients:
To make around 15 Kuzhi paniyarams :
2 cups - Day old Idli or Dosa batter
1 - Medium Onion
3 - Green Chillies
1 inch - Ginger
2 tsps - Oil for tempering + Oil to pour into the moulds
1 tsp - Mustard seeds
1 tsp - Urad dal(Mina pappu,ulutham paruppu)
Few curry leaves.

Method:
Chop Onions, green chillies and ginger into fine. In a small skillet. On medium-heat add oil for tempering. When hot, add mustard seeds and urad dal. Tear curry leaves and add . Also add chopped ginger and green chillies and fry for few seconds. Now, add onions and fry for about a minute. Turn off the heat and keep aside. If you prefer, you can also add green chillies, ginger and onions raw, without frying.

Check for the sourness in the batter. If it is too sour, add salt as required, and if it is too thick, add water to make it dosa batter consistency. Add the tempering mixture now. Mix well.

Take the Kuzhi paniyaram skillet, on medium heat, add 1/2 tsp oil in each (Kuzhi)hole.When hot, add the batter and close the skillet with lid. This helps paniyaram to cook well inside-out. After 2-3 mins, take out the lid and check if the sides have become light brown. If not, place the lid back and let it cook for somemore time. Now, with the stick provided with the purchase of the skillet or with a fork, gently flip the paniyaram upside down. Drizzle little more oil into the moulds. This time DO NOT place the lid. Let it cook throughly for some more time and take them out and serve.

Serve them hot with Karam podi or with cococut chutney or tomato chutney or with the handy dandy tomato ketchup.

Kuzhi Paniyaram

This is my entry for Vegan Ventures, Round 2 - hosted by Suganya of Tasty Palletes. This event is celebrating the National Vegan month, November.
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Healthy Eat ~ Brown Poha Upma

2008-11-01T14:01:00.000-07:00

Brown Rice Flakes

Brown poha is the healthier version of the regular white poha and is now occasionaly available in most of the Indian stores here in US. This convienient food is similar to the white poha in taste and in spirit.

Brown Poha Upma

Ingredients:

1 cup - Brown rice flakes (atukulu, aval, poha )
1 - Potato (medium size)
1 - Onion (small)
4 - Green chillies
2 tbsp - Fresh grated coconut
1 tsp - lemon juice
Few curry leaves and coriander leaves
1 1/2 tsp - Salt or as required
1 tbsp - Oil
For Tempering :
1 tsp - Mustard seeds (avaalu, rai)
1 tsp - Urad dal (minapappu)

Method:
Wash and soak poha with very little water. Chop onion finely. Chop potato into small dices and boil them until cooked. Chop green chillies and coriander leaves.

Take a shallow pan, on medium-high heat, add oil. When hot, do the tempering. Add curry leaves, green chillies and chopped onion. Saute till the onion turns transculent. Add boiled potato cubes and fry for few more seconds. Now add soaked brown poha and mix well. Cook for 4-5 mins. Add salt and chopped coriander leaves. Stir for 1-2 mins more. Add grated coconut and lemon juice and mix well. Turn off the heat and serve.

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Creepy Cupcakes for Halloween

2008-11-01T13:43:00.000-07:00

Pumpkin spice cupcakes with buttercream icing that I made for this year Halloween party.

Yellow Cucumber Dal

2008-10-25T12:21:00.000-07:00

దోసకై పప్పు - Dosakai pappu

For vegetarians in India, dal is one of the main source of protein. So, I make dal as much as possible in my meals, in many different ways. With yellow cucumber, this dal is not only easy, it makes one delicious and healthy meal. With very little, basic seasoning, this dish's taste comes mostly from the yellow cucumber. For this dish, I've added tomato for the missing sour taste of the cucumber, which is common with the ones available in the US. I've also retained few seeds in the yellow cucumber for the extra crunchy texture.

Ingredients :

Yellow cucumber (Dosakai) - 1 medium sized
Toor dal ( Kandhi pappu) - 1 cup
Tomato - 1 medium ( optional )
Green chillies - 3
Curry leaves - Few
Turmeric - 1/2 tsp
Red Chilli powder - 1 tsp
Asafoetida (Inguva, hing) - pinch
Salt - 1 1/2 tsp or as needed
Oil - 2tsps
For tempering :
1 tsp - Mustard seeds (Avaalu, Rai)
1 tsp - Urad dal ( Mina pappu)

Method :

Wash, peel and cut dosakai into small cubes. Cut tomatoes into cubes. Slit green chillies into two. Cook dal, dosakai, tomatoes and green chilles together in a pressure cooker. Keep aside.
In a deep pan, add oil. On medium heat, add mustard seeds and urad dal. When mustard splutters and the urad dal turns golden brown, add curry leaves and asafoetida.

Add the cooked dal and vegetable mixture. Add little water if the dal is too thick. Add turmeric, salt and red chilli powder and cook for 5 mins. Turn off the heat and the dal is ready.

It tastes good with hot rice or with rotis.

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Yellow Cucumber

2008-10-21T10:20:00.000-07:00

దోసకై - Dosakai

Yellow cucumber, Dosakai as they call in telugu is available in many parts of India. This vegetable is usually used in making sambar, dal or dosa-avvakaya దోసావ్వకాయ (pickle) or chutney.

This vegetable is now available in some Indian stores here in USA. Though the sizes may vary, it is generally yellow in color and may have green patches like the one shown in the picture above. It is mildly sweet-tart in taste. Although, caution has to be taken, cause some of them may be bitter too. So, after peeling the skin of this cucumber, cut a small piece and taste to check if it is bitter. Discard if it turns out to be bitter as it will spoil the entire dish. Bitterness is rare, but it does happen in cucumbers - green or yellow. If it tastes good, cut the cucumber in half and scoop out the seeds with a spoon. Few seeds may be retained and can be used for a different crunchy texture- it is personal choice.

Yellow cucumbers like regular green cucumbers is 96% water and has minerals like Vitamin A and Vitamin C.

Choose firm fruit with smooth, brightly colored skins; avoid those with shriveled or soft spots. Store cucumbers, unwashed, in a plastic bag in the refrigerator up to 10 days. Wash thoroughly just before using. Cut cucumbers can be refrigerated, tightly wrapped, for up to 5 days.

Dosakai at a market in India ( photo courtesy : wiki )

Okay, a question for you all - Cucumber is called Keera or Kaakdi in Hindi or Vellarika in tamil. But, does yellow cucumber has a special name or is it called the same ?

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Ragda Patties

2008-10-16T11:06:00.000-07:00

Ragda Patties with Cranberry-Apple juice

Ragda Patties is a simple, yet nutritious meal. Potato and bread make the patties and for the ragda I've used whole green dried peas (vatana) instead of the whole yellow dried peas. Peas has been soaked and cooked along with spices, then garnished with chopped coriander and onions and drizzled with sweet chutney on top made the wholesome meal experience, simply irresistible.

Ingredients :

For Patties :
Potatoes- 8-9 (medium sized)
Bread slices - 6 slices
Green Chillies - 2
Salt - 1/2 tsp or to taste.
Oil - For shallow fry.

For Ragda :
Whole dried green peas or yellow peas - 1 1/2cups
Onions - 2 (medium sized)
Mint leaves - 10-12 leaves
Coriander leaves - 1 small bunch
Red chilli powder - 2 tsps
Garam masala powder - 1/2 tsp
lemon juice - 3 tsps.
Salt - 2 tsps or as required.
Oil - 3 tbsps

To make Ragda:

Soak peas overnight or for atleast 7-8 hrs. Cook them in the pressure cooker along with the potatoes for the patties. Keep potatoes aside for the patties.
Chop onions, coriander and mint leaves finely.
Now for the ragda, take a shallow pan. On medium-high heat, add oil. When hot, add chopped onions and fry till transperant.
Add the mint leaves and fry for few seconds. Add cooked peas. Add salt, red chilli powder and garam masala powder and cook for few minutes. Add little water if the gravy becomes very dry. The gravy should not be very runny or very dry.
Turn off the heat. Add chopped coriander and lemon juice and mix well. Ragda is ready.

To make Patties:

Take the boiled potatoes and peel the skin. Mash them well without any lumps when it is still warm. You can cut out the brown sides of the bread if desired . Dip bread slices one by one into water , squeeze out the water and add it to the potatoes.
Chop green chillies finely and add them into the potatoes-bread mixture. Also add salt and mix well like a dough.
Bread slices in the potato mixture make the patties crispy and slightly crunchy.
Make even sized balls from the dough and flatten them like a patty.
Shallow fry the patties in a pan one after the other carefully by adding oil liberally, till crisp and brown on both sides.

To serve :

Place two patties on a plate and serve ragda on side. Garnish with chopped onions and coriander leaves and sev if it is readily available at home. Place a small lemon wedge for people who prefer more sour.
Other way for serving is to break the patties into bite-size pieces and pour the ragda on top. Garnish like above.

Either way it tastes like heaven. Enjoy !

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Roasted Eggplant & Yogurt Chutney

2008-07-08T19:58:00.001-07:00

వంకాయ పెరుగు పచడి

Summer is here and so is our search for food to keep our bodies cool and hydrated begins. Yogurt based chutneys, fresh fruit salads and healthy natural drinks, lassi are few things which come to our mind immediately.

Vankaya perugu pachadi is a very versatile, refreshingly cool yogurt based chutney, which works great as a dip, or a simple pachadi with rice. It can be prepared with effortless ease, a simple combination of roasted brinjal, fresh coriander, green chillies and yogurt and perfectly seasoned with spices that further accentuates the chutney’s distinctive and superb taste. It's a pachadi sure to treat your taste buds.

Ingredients:
1- Large Brinjal
1 cup - Yogurt
2 - Green Chillies
Few coriander leaves (kothimeera, dhaniya)
Few Curry Leaves (Kariveypaaku, Kadi patha)
1 tsp - salt or to taste

For Tempering :

1 tsp - Oil
1 tsp - Mustard seeds (Avaalu,rai)
1 tsp - Urad dal ( Mina pappu)

Roast Brinjal directly over flame, by turning it now and then for about 15-20 mins or till the brinjal's skin is crumpled and easy to peel. You can also put it in the oven at 400F for 15-20. Make sure all the sides are cooked evenly.

When the brinjal cools to room temperature, peel out the skin and mash the inside of the brinjal with the back of a spoon or with masher to coarse texture. Keep aside.

Chop green chillies, corainder leaves and curry leaves finely.

Do the tempering. Add green chillies and curry leaves and fry for few seconds. Turn off the heat and add it to the mashed brinjal. Add salt and chopped coriander leaves.

Add yogurt and mix well. Adjust the amount of yogurt. Add little or more yogurt according to your taste. I make it thick gravy type.

Serve it immediatley or chilled along with any rice. It tastes good as a dip with tortilla chips too.

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Bellpeppers in Peanut and Sesame Gravy

2008-06-04T11:02:00.000-07:00

Mirchi Ka Salan

This is another Hyderabad recipe and is very famous amongst all Hyderabadis. Bell peppers are chopped and cooked in peanuts-sesame gravy. This authentic gravy is a true relish and tastes good with rice or chapatis.

Ingredients:
Difficulty : Easy

3 - Bell peppers, chopped into bite size pieces
1/2 - Onion, chopped
3 tbsp - roasted peanuts, grounded into powder
3 tbsp - roasted sesame seeds, grounded into powder
1/2 tsp - Ginger garlic paste
2 inches - tamarind
1 tsp - red chilli powder
1/2 tsp - turmeric
1 1/2 tsp - salt
1 tbsp - Oil
Few curry leaves

Add 3/4 cup warm water to the tamarind and extract juice. Keep aside.

In a pan , on medium heat, add oil. Add chopped onion, curry leaves and fry till they turn transparent. Add ginger-garlic paste and well. Add turmeric, chopped bell peppers and fry till they are 3/4th cooked.

Add peanut and sesame powder to the curry and combine well. Add salt, red chilli powder and mix again.

Add tamarind water to the curry and stir once. Place lid on the pan and cook till the gravy becomes thick consistency. Turn off the heat and serve hot with rice, pulav or with chapatis.

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My Mango Embroidery

2008-06-04T10:28:00.000-07:00

For Mango Mantram @ Indira's Mahanandi, I decided to give a hand into embroidery and I've tried this design. It turned out well and I've again stitched the exact design on my kid's jeans. I thank Indira of Mahanandi for giving me the opportunity to display this little talent of mine :-)

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A Sweet Present For My Friend

2008-05-15T22:01:00.000-07:00

Cakes That I Bake - A cake that I gifted to my Best Friend.

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Paneer Butter Masala

2008-05-13T20:31:00.000-07:00

Paneer Butter Masala

Paneer Butter Masala has been my favorite since childhood. I used to savor this at a restaurant called Minerva in Hyderabad. Whenever my dad takes us there for 'The Special Sunday Dinner', I used to order this dish with butter naan for sure. I used to crave this dish here and tried all sorts of recipes to expertise and reach the taste close to that I ate at Minerva.

Well, I guess ' Mere Manoo kamna puri hogayi -My wishes have been fulfilled' with this recipe. It is very close to the one I ate and would like to share with you all. Give it a try !

Ingredients :

Serves : 4

Difficulty : Very Easy

8-9 oz , 250 gms - Paneer, cut into small squares

1 tbsp - Butter

2 1/2 - 3 cups - Milk

1/2 - Onion , finely chopped

2 1/2 tbsp - Tomato puree (or) 1 tbsp - Tomato paste

1 tsp - Tomato ketchup

1/2 tsp - Ginger Garlic paste

1 tsp - Coriander powder

1/4 tsp - Garam masala powder

1/2 tsp - Red chilli powder

1/8 tsp or pinch - Orange food color

2 tsps - Salt or to taste

Method:

In a thick non stick sauce pan or kadai, on medium-high heat, add butter. When the butter melts, add finely chopped onion. Stir for few minutes till they turn transparent. Add G-G paste.

Cook for another minute.

Add coriander powder, chilli powder, garam masala powder, tomato ketchup and tomato puree or paste. Mix well. Add milk and combine well again. Simmer the heat and let it cook till the butter floats on the top of the gravy. Note: If the gravy is too thick add little more milk or if it is too thin let it simmer for more time. Add orange food color and salt. Stir and cook for 2-3 minutes.

Add fresh diced panner to the gravy. Cover the pan with lid and cook for 5 mins on low flame.Turn off the heat and serve Garama-Garam, Taaza Taaza with Naan or with Pulav.

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Bread Upma

2008-05-06T11:04:00.001-07:00

Bread Upma

Bread is readily available in many homes. It serves as a quick breakfast, lunch and sometimes dinner too. I was never inclined towards eating bread when I was a kid, as I had a different attitude towards it. I used to think only sick people eat them. But, I've changed after coming here to US. So many varieties of bread is available and it is staple food here.

Subway sandwiches serves a quick and healthy bite on a busy day. I buy a loaf of bread almost every week and use it to make sandwiches like bread-butter sandwich, with lettuce,tomato, with green chutney or pudina chutney, with potato curry, bread pakodas and this recipe - Bread upma.

Bread upma is taught to me by my husband, who was taught by my MIL. I've liked it a lot and has become a regular item in my home. When I get bored of the sandwiches and when I want to make something fast and different from usual tiffins, I prepare this dish. It is a very yummy food. You'll love it.

Ingredients:
(serves : 2)

12 loaves - Bread (White or Wheat)
1 - Small onion
1 - Medium sized tomato
10-12 - Peanuts, roasted
3 - Green Chillies
1/2 tsp - Turmeric powder
1/2 tsp - Red chilli powder
1/2 tsp - Garam masala powder(optional)
1 tbsp - Lemon juice

1 tsp - Salt (adjust salt accordingly, bread contains salt too)
Few sprigs of coriander leaves
3 tbsps - Oil

Method:

Take bread slices and tear them into bite size pieces - roughly, they need not be the exact same sizes. Sprinkle about 1/5 cup water and mix gently, trying not to make it mushy.Chop onions, tomatoes and green chillies into small size.

Chop coriander leaves.In a pan, on medium-high heat, add oil. When oil turns hot, add green chillies, peanuts, onions. When onions turn transperant, add turmeric and tomatoes, cook for another 4-5 minutes.

Add bread pieces and mix well. Now add red chilli powder and garam masala powder. Mix again. Cook for about 10 mins on medium flame, till the bread pieces gets crispy on sides. Add coriander leaves and lemon juice and mix well. Turn off the heat. Serve hot.

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Bitter Gourd Kootu

2008-05-04T11:33:00.000-07:00

Kakara Kaya Kootu

Bitter gourd - ' Yikes- sooo bitter'. Are you the one who feels this way about this vegetable ? Try this dish. Bitter gourd is one of my favorite vegetable-'Yes,I am right' and the one who made me like it, is my Mom. She used to make dishes out of this vegetable in such a way that anybody who eats will definetly start liking it. And, another thing she used to say about eating this vegetable is that it is good for health and it will remove all the bad stuff in the stomach. I don't know if that's true :-)

Kakara kaya kootu or Noori-pettina pulusu is a regular in my home and is considered a special dish. It is called Noori-pettina pulusu because of the ground-masala coconut paste which is added to the tamarind juice. ' Noori pettadam' traditionally means 'to grind in mortar and pestle' in Telugu.

Ingredients:

2 - Kakara kayalu, Bitter gourd
1/2 cup - Toor dal, kandhi pappu - cooked
1 lemon size - Tamarind
2 tbsp - Peanuts, roasted
1 1/2 tsp - Salt or to taste
1/2 tsp - Turmeric
2 tsp - Oil

For Coconut-masala paste:

1/4 cup - Coconut , grated
1 tbsp - Coriander seeds ( Dhaniyalu)
1 tbsp - Channa dal ( Sanaga pappu)
1/2 tbsp - Urad dal ( Mina pappu)
1/2 tsp - Fenugreek seeds ( Menthulu)
3-4 - Red chillies
pinch of asafoetida

For Tempering :

1 tsp - Mustard seeds ( avaalu, rai)
1 tsp - Urad dal ( mina pappu)
1/2 tsp - Fenugreek seeds ( methulu)
Few curry leaves

Wash and cut Bitter gourd into desired shape, either small squares or circles. Put them in a colander and add 1/2 tsp salt and 1/4 tsp turmeric and mix well. Keep it aside for about 20-25 mins. Now, take the chopped and soaked bitter gourd into your fist by your hand and squeeze harder to take out the juice from the vegetable. Repeat for the rest of the vegetable.

Note: It is said that the juice which is extracted from the bitter gourd is very good for Diabetics.

Soak tamarind in 1-1/2 cup warm water and make tamarind juice.

In a pan, add 1 tsp oil and fry all the ingredients except coconut, till the dals turns golden brown. Grind everything, along with grated coconut into smooth paste by adding little water when needed.

Now, in a sauce-pan, on medium-high heat, add remaining oil and do the tempering. Add roasted peanuts. Add the bitter gourd and fry for about 1-2 mins. Add the tamarind juice, turmeric, salt and let it boil for 8-9 mins. Add cooked dal and mix well. Add the ground paste and mix well. Make sure there are no lumps. Let it cook for another 5 mins till you get a nice aroma. Turn off the heat.

You can add 1 tsp sugar or jaggery to the kootu, before adding cooked dal and masala paste, to reduce it's bitterness.

Serve hot with rice.

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Petunia ~ Fondant Cake

2008-04-29T12:37:00.000-07:00

Cakes That I Bake ~ My Petunia Fondant Cake.

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Save the Earth !

2008-04-22T09:37:00.001-07:00

Earth Day Observance !

"It takes a strong man to save himself, and a great man to save another."
-Red from the movie Shawshank Redemption.

We must all have noticed that temperatures are getting warmer, year by year and so is the pollution, the size of the cars and their gas consumption, the amount of electrical appliances we use in everyday life and the cans, bottles and paper. Aren't we using all the earth's resources ? What are we giving it back ? Give it a thought.

In every part of the world, both land and water, in melting glaciers and disappearing snow, heat waves and droughts, hurricanes and earthquakes and Tsunamis - the world is witnessing tremendous and undeniable evidence that the nature's cycles are changing.

'An Inconvenient Truth' - By Al Gore is a book I bought and found interesting. He writes about Global Warming and steps we can do about it. Wonderful Book ! He says " Inconvenient truths do not go away just because they are not seen. Indeed, when they are not responded to, their significance doesn't diminish; it grows ! " You can get this book from amazon.com for just $5.

Please take a step, this day being, Earth day, with me, by taking simple steps towards saving our home !

Interesting read :

http://findarticles.com/p/articles/mi_m1590/is_13_57/ai_73537934

http://www.justgive.org/html/guide/50waysenvironment.html

http://www.p2pays.org/ref/15/14300.pdf

Picture courtesy: Spacetoday.

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Pav Bhaji

2008-04-16T09:02:00.000-07:00

Pav Bhaji

Pav Bhaji is usually our weekend snack. This dish is quite nutritious as it has got many vegetables in it. I remember my college days, when we used to snack chaat items from the nearby chaat-wala. Pav-bhaji is one of my favorite chaat item followed by Ragda patties, Sev puri, Ragda samosa.....well, I can keep going on. I guess the list constitutes all the chaat-menu items. Not to mention I'm already craving to have them while mentioning them.

Bombay being my 'Sasuraal', I've always wished to go out and try chaat from the chaat-vendor. But, unfortunately I never got a chance until now. I should try it next time I visit Bombay. My husband keeps me telling about his chaat ventures and makes me feel jealous. Hmmm...Too bad. My Mom-in-law is a great pav-bhaji maker. Whenever she or we visit each other, she make delicious Pav-bhaji in minutes, and very often. Almost every week. She is an expert. And another item I love and she spoils me with is Gajar-Halwa. Lovely !

Well, here is the recipe of how me and my MIL makes Pav-Bhaji.

Ingredients:

1 cup - Peeled and diced pototoes
1/2 cup of each - diced carrots, chopped cauliflower, peas, diced bell pepper, chopped beans, chopped tomatoes
1/4 cup - Coriander leaves
1 - Large onion
2 - Green Chillies
3 tsps - Pav- Bhaji Masala ( I like Everest)
2 tsps - Red chilli powder
3 tbsps - Lemon juice
1/2 tsp - Ginger-Garlic paste (optional)
2 tsps - Salt or to taste
1 tsp - Turmeric
1 tbsp - Butter
2 tbsp - Oil

For Garnish : Lemon wedges, coriander leaves, finely chopped onion (save these garnish items from the above listed ingredients

8 - Pav bread (Buns)
1 tbsp - Butter

Method:

Pressure cook all the veggies, carrots, peas, cauliflower, potatoes and beans with very little water. If there is water remaining in the veggies after draining, save it. This is vegetable stock, very nutritious.

Chop onion finely. Cut green chillies. In a pan, on medium heat, add oil. When hot, add chopped onion. Fry till the onion turns transparent. Add ginger-garlic paste now. I usually make without ginger-garlic paste, it's optional. Add green chillies and saute.

Add tomatoes, add turmeric and mix well. Cook till the oil seperates out from the tomatoes. Add diced bell pepper and cook for another 5-6 mins till it is almost cooked. Add cooked vegetables now, combine well. Add the stock or add about 1 cup water. The consistency of the bhaji has to be semi-thick.

Add Red chilli powder, salt, pav-bhaji masala and mix well. Place lid and cook for 8 mins. Check the pan occasionaly to make sure the bottom of the pan is not getting burnt. Add water if the consistency is too thick. When cooked, save about 4 tsps coriander leaves and add the remaining to the pan. Add 1 tbsp butter and mix. The bhaji should start smelling very yummy and drive everybody in the house to the kitchen.Turn off the heat. (There is other reason which might drive the people into the kitchen. It is when something is burned ! :-D ). Add lemon juice and mix again. Keep aside.

In a pan, add 1/2 tsp butter and shallow-fry the pav, till they turn crispy brown on all sides.

Garnish bhaji with coriander leaves, and chopped onion. Place fried pav on a plate, bhaji is a small individual bowls and lemon wedges for people who like it more tangy! Serve hot !

Remembering my past ~ A Chaat Vendor in India

Interesting read : Chaat History

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Mooli Curry

2008-04-15T11:00:00.000-07:00

Mulangi Koora

This recipe is shared by my Mom-in-law. I never knew I could cook this vegetable this way till I learnt this from her. My mom usually makes salad and sambhar and I learnt mooli parata from my cousin in Delhi. This curry is a sure winner in my home now. The curry is mild and little sweet in taste and forgive the lighting of the picture. The curry looks white after cooking, I took the picture at night, cause I made this for dinner that day. I did not add turmeric to this curry, even as it looks though :). I will try to update next time when I make this curry again.

The recipe is very simple and quick. Diced mooli is added to the tempering and sauteed. You can add soaked channa dal or moong dal (Pesara pappu) to this curry.

Ingredients:

1 long - White Radish

1/4 cup - Channa dal ( Sanaga pappu) or Moong dal ( Pesara pappu)
2 tbsp - Grated Coconut
Salt to taste
1 tbsp - Oil

For Tempering:
1 tsp - Mustard seeds ( Avaalu,Rai)
1 tsp - Urad dal (Mina pappu)
3 - Red Chillies
Few Curry Leaves

Method:

Soak Channa dal or Moong dal for about 20 mins. Cut Mooli into small dices.

In a pan, add oil and do the tempering. Add mustard seeds, when they splutter, add urad dal and red chillies. When dal turns light golden brown. Add curry leaves.

Now, add diced mooli and combine well. Add salt. This allows water from the vegetable to escape and curry cooks faster. Saute for about 5 mins or till the curry is cooked completely. Add soaked channa dal or moong dal to the curry. Mix well and saute another 2-3 mins.

Add coconut to the pan and stir again. After a minute in the pan, turn off the heat and Serve hot with rice or chapathis.

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White Radish, Daikon

2008-04-15T09:09:00.000-07:00

White radish is also called Daikon, which literally mean 'Large root' in Japan. It is most common in East Asian part of the world. In India it is called Mooli in Hindi , Punjabi, nepali, bihari, moo (Korean), moorro (Gujarati), moolah (Bengali), lobak, loh bak (Cantonese), Mulangi in Telugu.

It is very mild in taste when compared to other radishes. Fresh leaves of daikon can also be eaten as a leaf vegetable but they are often removed when sold in a store because they do not adjust well to the refrigerator, yellowing quite easily.

Mooli in Punjabi food preparations, such as mooli parathas. Mooli is also one of the most popular ingredients of Punjabi salads. Mooli raita is also a very popular salad containing mooli. Mooli is cooked in South region and in my house as sambar and as curry.

Nutrition Facts :
Serving Size : 338 g
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Amount per Serving
Calories 61 Fat Calories 3
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-----------------------% Daily Value
Total Fat 0g-------------------1%
Saturated Fat 0g---------------1%
Trans Fat
Cholesterol 0mg
Sodium 71mg ----------------3%
Total Carbohydrate 14g--5%
Dietary Fiber 5g---------------22%
Sugars 8g
Protein 2g
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Vitamin A 0%. Vitamin C 124%
Calcium 9%. Iron 8%
_________________________
*Percentage Values are based on a
2000 calorie diet. You dietary values
maybe higher or lower depending on
your calorie needs.
Source: Nutrition data.
_________________________

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2008-04-14T15:22:00.000-07:00

శ్రీ-రామ రామ్ రామేతి రామే రామే మనో-రామే
సహ-స్రనామ తత్తుల్యం రామ-నామ వారా-ననే

Picture of Badrachala Ramayya, Seethamma thalli and Lakshmanna of the Badrachalam Temple in Andhra Pradesh, India.

We wish you Happy Sri Rama Navami and Happy Vishu.

About Badrachalam Temple : http://www.bhadrachalarama.org/
Picture courtesy : www.world66.com

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Pudina Pachadi

2008-04-14T14:40:00.000-07:00

Mint Pickle

This recipe is a regular item in our family. My Dad is a big 'pachadi-pickle' fan. He needs to have pickles or pachadi's almost everyday for his dinner meal. 'Rice-Pickle-Rasam', occasionally papad or vadiyaalu ( Wafers), was the typical dinner meal at my parent's house, and it still continues to be that way. Along with him, we grew up eating the pickles and I remember my Mom making a huge variety of them. I still remain a pickle fan like my Dad, but because of the time-constraints now, I manage to squeeze them in my meal twice or thrice a week.

Mint pachadi or Pudina pachadi gives a fresh taste and it's vibrant green color makes the pachadi truly appetising. Mint is sauteed in oil, as well as the spices and dals, and then is grounded into coarse paste. I've grounded the mixture in my stone-mortar pestle for the crunchy and nutty bite. You can also use your mixer/blender instead.

Ingredients:

2 cups - Mint,Pudina (2 cups packed with leaves removed from the stems)
1 tbsp - Channa dal ( sanaga pappu)
1 tbsp - Urad dal ( mina pappu)
4-5 - Red chillies
1/2 tbsp - Tamarind
1 tsp - Salt or to taste
pinch of Asafoetida
2 tsp - Oil

Method:

Wash pudina is water and drain them and keep aside. Soak tamarind in about 1/5 cup of water.

In a saute-pan, add 1 tsp oil and add the dals and the red chillies. Add asafoetida and saute till the dals turn into nice golden brown color. Take them out from the pan and keep aside.

In the same saute-pan, add 1 tsp oil and add mint leaves. Fry them for about 2-3 mins or till all the water from the mint evaporates and the leaves turn dark green.

Now, add the fried dals and the fried mint into your pestle. Add tamarind, without the water and add salt. Grind them into coarse paste. If you are using mixer or blender add all the ingredients and grind them in pulse to make sure you don't grind them too smooth.

Serve the pachadi with rice or smear the pachadi in between two slices of bread, along with cucumber, lettuce, tomato for a mint-sandwich. A must try for all Mint-Lovers.

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Happy Ugadi !

2008-04-06T19:40:00.001-07:00

We wish you all a Happy Ugadi and Gudi Padwa !

Ugadi pachadi, Panchangasravanam, Kavi samelanam and the start of pickling season are few reasons to celebrate Ugadi panduga. I hope you must have done most of these. Didn't you ?

Picture courtesy : apfamgs.org
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Tawa Paneer

2008-04-03T11:21:00.000-07:00

Tawa paneer with Chapathis

Paneer is extremely versatile and can be cooked with many vegetables to create a nutritious and well-balanced meal.This is Tawa paneer is a unique preparation of paneer cooked on a tawa. Paneer is marinated and then is added to the masala paste. A wonderful companion to Chapathis.

The recipe is quite simple, yet the paneer cubes are crunchy, soft and moist inside, just the way I like them to treat myself with a satisfying meal.

Ingredients:
Serves: 4
Difficulty : Easy
Prep time : 15mins + marinating time

Marinate for 15 minutes:

120z/about 375gms - paneer, cut into 1'' cubes
1/2 tsp - red chilli powder
1/2 tsp - turmeric
1/2 tsp - salt
1 tsp - Chaat masala powder

Masala paste:

1 large - Onion, chopped
2 - tomatoes, chopped
1 - Bell pepper - chopped
3 tsp - garlic paste
2 - green chillies
1/2 tsp - carom seeds (ajwain,wamu)
1/2 tsp - Cumin seeds
2 tsp - coriander powder
1/2 tsp - red chilli powder
1/4 tsp - garam masala powder
1/4 tsp - black cumin ( shah jeera)
1/2 tsp - salt or to taste
4 tbsp - Oil

Method:

Cut panner into thick, big pieces. Marinate them. Sprinkle red chilli powder, haldi, salt and chaat masala, Mix well to coat all sides of paneer with powdered masala. Keep them marinated for 15mins.

Heat 2 tbsp oil on a non-stick tawa or pan. Shallow fry paneer on tawa, turning sides, till golden brown on all sides.

For the masala paste, heat 2 tbsp oil in a kadai/wok. When oil is hot, add ajwain and jeera. When jeera turns golden brown, add the chopped onion and stir till onions turns transparent.

Reduce heat. Add garlic paste, green chillies, coriander powder, red chilli powder and salt. Fry on medium heat for few seconds.

Add chopped tomatoes. Stir for 5-7 mins till oil separates. Add chopped bell pepper and cook for another minute. Add garam masala, shah jeera and fried paneer and mix. Cook for 1-2 minutes.
Serve hot.

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Basil Pesto Pasta

2008-04-01T14:00:00.000-07:00

Pasta tossed with Pesto sauce

I've started growing few herbs in my backyard eversince I came here to US. It comes handy, more like a vegetable store in your hand's reach. Mint is one herb which grew like weed last year. I usually plant some seeds on a small pot on my kitchen window sill and when it grows little big, I take them outdoors and plant them on ground or pots. Other vegetable plants which I planted last was Tomato, Brinjal, Carrots (they came out as baby carrots :( ), Beans to name a few. I couldn't wait till this summer for my basil plant to grow bigger, so I bought some from store to make this pasta.

Spaghetti tossed with Basil-Pesto sauce and garnished with parmesan cheese shavings is a undoubtedly a filling and deeply-satisfying meal. A good and quick food to have for lunch or dinner.

Pesto sauce is one sauce I use for many Italian cooking. I use the sauce for grilled panini, pasta, pizza, bruschetta to name a few. It gives pasta a different taste to the usual tomato-marinara sauce.

Ingredients:
Serves: 4-5
Cooking Time : 20 mins
Difficulty : Easy

For Pesto Sauce:

1/4 cup - Walnuts and Pignoli (pine nuts)
6-7 - Cloves Garlic, chopped
2 cups - fresh basil leaves, packed
1 tsp - salt
1 tsp - freshly ground black pepper
1/2 cup - good Extra virgin olive oil
1/2 cup - freshly grated Parmesan

For the rest of the meal:

1 lb - Spaghetti
1 small bunch of Broccoli
1/2 cup - Parmesan cheese, freshly shaved or grated
2 tbsp - Extra virgin Olive oil
1 tsp - Salt or as needed
1/2 tsp - freshly ground black pepper

Heat a huge pot with water half way filled. Cover and let it boil.

Wash and chop broccoli into bite-size bits and add it to the boiling water. Cook for 2 mins and take them out with a stainer and shock them with ice-water, so that the color of the broccoli is vibrant green.

Add 1 tsp salt to the same boiling water.Add dry spaghetti and let it cook according to the package instructions, completely. It usually says 10 mins. Save some pasta water and drain the pasta into colander.

Pesto sauce

Place the walnuts, pignoli, and garlic in the bowl of a food processor or mixer. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.

Now, in a saute pan, add 2 tbsp oil and add cooked broccoli. Add cooked pasta and pesto sauce and mix well for about a minute. Add salt if needed and pepper. Give them a stir. Pop them onto the serving dish and shave parmesan cheese from the parmesan cheese block, using peeler or garnish with the grated parmesan cheese, serve hot.

This is my entry for JFI Event - Garlic at Mathy's Virundhu.

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Healthy Eat ~ Basil Leaves

2008-04-01T12:23:00.000-07:00

Basil Leaves ~ Tulsi

Basil or Tulsi, as they call it in India is considered sacred and is worshipped by Hindus. It is native to India and it is a comman plant in every house in India. Basil leaves along with water is served in temples in India as ' theertham' or Holy water. It is considered as a symbol of love in present day Italy. The French call basil "herbe royale". There are so many rituals and beliefs associated with basil.

There has been much research into the health benefits conferred by the essential oils found in basil. Scientific studies have established that compounds in basil oil have potent antioxidant, anti-cancer, anti-viral, and anti-microbial properties. It is also considered to be used in Ayurvedic medicines.

There are different varieties of Basil. Visually, the size and shape of the leaves varies greatly, from the large lettuce-like leaves of the Mammoth basil and Lettuce leaf basil to the tiny leaves of the Dwarf bush basil. The fragrance of the basil varies due to the varying types and quantities of essential oils contained in the plants.

Sweet Basil has strong clove scent, whereas Thai Basil has licorice scent. Mexican basil also called Cinnamon basil has cinnamon scent and has purple flowers. Lettuce leaf basil are so large, they are used in salads. So is lemon basil with lemony scent and flavor. In India it's Holy basil or Tulsi as it's commanly called.

Culinary use of basil is not common in India. Although they used significantly in Italian and East-Asian cuisines. It is a commom ingredient in Italian pastas and the Chinese and Taiwanese soups.

My 'Pot of Basil' sitting on my Kitchen window sill ~ 1 month old

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Roasted Nectarine with Vanilla Ice Cream

2008-03-31T11:08:00.000-07:00

Roasted Nectarine with Vanilla Ice Cream

A delightful and satisfying way to end the meal. It's quick and effortless dessert and makes your guests and family go 'awe'. Another Farmer's Market find from a Chinese Grocer. I was wondering what can be made with fruit, rather than eat alone till I tried this one. Do you have any other recipe in mind with this fruit ?

I tried this dessert, using balsamic vinegar to enhance the sweetness of the fruit. Balsamic Vinegar is a flavoured vinegar which is often used in Italian cooking. I use them as a salad dressing, by mixing with oil. A age old balsamic vinegar is the best bet for this recipe.

Ingredients:
Serves: 2
Difficulty: Very Easy
Prep Time : 20 mins

2 Nectarines, cut in 1/8 and pitted
2 tbsp Balsamic vinegar, look for a little age and good quality
2 scoops French vanilla ice cream
Salt & Pepper

Preheat oven to 350 degrees F.

Place the fruit in a small baking dish and drizzle with balsamic vinegar, season with a little salt and pepper and transfer to the oven. Roast for 15 to 20 minutes depending on how ripe your fruit is. Remove from the oven and divide between 2 dessert bowls, drizzle with any of the balsamic vinegar that is in the baking dish. Top each bowl with a scoop of ice cream and serve immediately.

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