Vazhakkai Podi / Plantain Crumble

Hello my dearies! How is the week going for you all?

Plantain or raw banana is not something i frequently cook with. They are either too ripe or I will my chance to pick them up from Indian store when the shipment comes.

I got hold of some recently and wanted to make a podimas which my mom used to make.

Tastes good with sambar/ rasam/ pulissery rice.

Tried my hands on taking pics while cooking, not the best though!

Get Ready  ( serves 2-4 )

• 2 raw banana/ plantain/ vazhakkai
• 2 tbsp channa dal
• 1  dried red chilli ( more if you want the heat)
• 1 tsp grated coconut ( optional)
• 3 tbsp oil
• salt to taste
• pinch of asafetida
• 1 tsp mustard seeds/ kadugu
• 1 tsp urad dal/ ulutham paruppu
• few curry leaves ( optional)

Go

• Wash, top and tail the plantain

• Cook the plantain in water with skin for approximately 10 mins. It should not get too soft/ mushy

• Drain the water and let the plantain cool completely. This is very important.

• In a pan add a little oil and roast the dried red chilli, channal dal till golden and fragrant. Set aside.
• Powder the roast dal, red chilli with some asafetida and optional coconut into a coarse powder. set aside
• Once the plantains cool thoroughly, peel the skin off.

• Grate the plantain and set aside.

• In a pan, add the oil and do the tadka with mustard seeds, urad dal and curry leaves.
• Add the grated plantain, powdered spice mix. salt to taste.
• Gentle toss them all till incorporated.
• Sprinkle some water, cover and cook for 1-2 mins.
• Turn the heat off and serve hot with rice, sambar or pulissery aka more kuzhambu.

Paneer Burji Sandwich

Hi there my friends! Continuing with my Lunch box series, here I come with an easy and quick sandwich. You may see that this picture was taken in a hurry in the morning while packing lunch. So you have to excuse me for all the mess in the back ground! he... he..


Get Ready ( all measurements this time are a guesstimate only)

• 2 cups crumbled Paneer
• 1/3 cup finely chopped onion
• 1 tsp pav bhaji masala ( can be replaced with any spice powder of your choice)
• 1 tbsp grated ginger
• A pinch of turmeric powder ( optional)
• salt to taste
• Lots of cilantro chopped
• 1 tbsp oil
• Bread slices and butter to toast

Go

• In a pan, add oil and saute the onions till golden
• Add the grated ginger and toss
• Add the crumbled paneer, pav bhaji masala, turmeric powder, salt and cilantro.
• Toss them all together, reduce heat and cover.
• Cook for 1-2 mins. check salt and adjust spices
• Uncover and turn the heat off.
• spread butter on the bread slice, add the paneer burji mixture. butter another slice of bread and put it on top of the other slice. this helps the burji to stick to bread rather than falling out.
• In a pan, use cooking spray or butter and toast the sandwich till golden on both sides.

One can just pack them with bread without toasting. serve with some tomato ketchup or chilli sauce on the side.

Pack your lunch box with some fruit/ yogurt/ chips/ juice box to complete the meal.

Of course little post it notes with jokes/ messages would add the extra touch.

sigh.... wish I am all that organized and plan ahead person....

Chakka Pradhaman / Jack Fruit payasam

August,September & October is the month of  festivities in India. Starting with Varalakshmi pooja till navarathri, one will have endless opportunities to make payasam or other offerings to almighty.

So, here is a quick and tasty payasam made out of Chakka!.
Chakka ( malayalam), aka Palapazham ( tamil) or  jack fruit is very native to the south and east of India. Did you know that it is one of the largest fruits to bear on trees.
It is very seasonal mainly during the summer moths in the tropics. Jack fruit may not be available readily here in the US, but have seen all the time in asian supermarkets.

                                                                     Source from here

                                                                 Image courtsey

Jack fruit has a unique aroma which you will either love it or hate it. Apparently the aroma can be described as a combo of apple, pineapple etc. No, you don't eat the green part of the fruit in case you wonder. There is fleshy and fibrous fruit inside which can be cooked raw or eaten ripe as a fruit.

Chakka Varatti/ chakka varatiyathu or jack fruit jam is made by cooking jack fruit in jaggery, ghee with cardamom and other spices till it becomes like a halwa. Varatti has a long shelf life and can be used to prepare, ilayada, payasam etc.
I remember my parents making them at home and tastes super yummy when hot.

My dad had bought his ready made chakka varatti from palakkad, Kerala and I brought here after my recent trip to India. I don't know if it is available in Chennai!

Get ready

• Chakka Varatti 1 packet ( 100 gms)
• 2 Maggi coconut milk powder sachet  ( 100 gms each or 2 cups in total)
• 1 cup warm water to dissolve coconut milk powder
• 1 cup 2% milk
• 2 tbsp broken cashews
• 1 tbsp Ghee/ clarified butter
• 1/4 tsp dry ginger powder aka sukku podi ( optional)
• 1 tbsp small coconut wedges ( optional)

Go

• Whisk the coconut milk powder in water without any clumps and set aside.
• Heat the regular milk in a heavy bottomed pan
• Add the chakkai varatti to the milk. Whisk well and turn of the heat.
• Let it sit for 15 -20 mins as it will help to dissolve the varatti well in milk.
• whisk again till the chakkai vartti is fully dissolved i nthe milk.
• Put the milk back on heat and add the coconut milk.
• Cook on low fire till the mix comes to a boil.
• If it is too thick add some more 2% milk till you get to the right Kheer consitency. It will thicken with time, so don;t make it too thick.
• Turn the heat off. sprinkle ginger powder.
• In another small pan, add the ghee and roast the cashews, coconut wedges till golden.

Serve Hot or cold.

Potato Poha / Aval Upma

 Kids are back in school! Mine are, how about yours? Eventhough they drove me crazy on some vaction days, it was kind of easy to go to work in the morning.

No lunch packing, i mean, how cool is that?

My son has always favored home packed lunch and i am always on the look out for new ideas.

Poha/ beaten rice/ flattened rice/ Aval is an easy snackable item in Indian kitchens. They absorb water and can used for sweet and spicy dishes. This one is an easy snack/ tiffin item that would be liked by the old and not so old!

So, Here we go....

Get Ready

• 1 cup poha / Aval / flattened Rice
• 1 tablespoon Peanuts
• 1 medium onion finely chopped
• 2 small green chillies slit
• 1 medium sized potato peeled and small cubed
• 1 tbsp oil
• 1/2 tsp mustard seeds/ kadugu
• 1/2 tsp cumin seeds/ jeera
• 1/4 tsp turmeric powder
• Pinch of asafetida
• 1 tsp sugar
• Salt to taste

Go

• Wash the poha under running water 2-3 times. Add water just to cover the poha and let it sit for a minute.
• Drain the water completely from the poha after a minute. Add a pinch of salt, gently toss. Cover with a lid and set aside for 20 mins.
• Cook potatoes in water in a microwave safe bowl for 5-6 mins till they are soft, but not mushy .
• In a pan add oil, once hot add the mustard seeds. After they pop add the cumin seeds and let them sizzle.
• Add peanuts, asafetida and fry till peanuts are golden.
• Add the onions, green chillies and sauté till onions are golden bad well done.
• Add the cooked potatoes to the sautéed onions and cook for 30 secs.
• Reduce the heat.
• Add turmeric powder, poha, salt, sugar and gently toss all together. Cover and cook on low flame for a minute or two.
• Adjust salt/ sugar according to taste.
• Turn the heat off, garnish with lots of chopped cilantro.

Enjoy for breakfast , lunch or evening snack with some coffee or tea.

Shpeak only English Please!

Have you had your nails mani'ed or pedi'ed recently? Not me though! I dunno, I've never been regular in keeping my toe nails looking super cool! One thing that puts me off from going to the chinku nail place is not understanding what they talk.

Let me share what I felt !, Peelingsu!
The scene is me walking into a nail place!

Me: I want a pedicure!
Nail Girl ( NG): 10 mins wait please!
Me: Okay, flipping through all the magazines, got my fix of J lo's beach body and AJ's anorexic images

NG: come in!
 they start doing my pedicure. NG enages in a conversation with her chinku colleague!
Ng: anjong.. shankoung etc....
Me translating & thinking :  kaalai pardui! pedicure e paninadhillai pola irukku! eva kaalai pidikkanuma? tip tharuvanu ninaikkara..

 goes on and on till

NG: Ok All done $ 15 dhollars please!

It is natural for one to think that they are talking about you when you don't understand a word from their thiru vai!

I come out thinking " appada, all done1 i should look at some you tube videos and learn how to do pedicure!

Next day at work. My MA says , patient is ready in room 2! 2 yr old carlos has a fever.

I knock and enter the room. Carlos looks happy on mom's lap. Mom has had enough time to appify make up, lipstick etc, even though her son is very sick!  How come I never get time to do anything to keep myself pretty! Azhagu irundhadhane  enru think pannnuvadhu enakku theriyum!

Mom: Habla Espanol?
Me: No, let me get my MA

MA walks in. Ola, ola goes on!
I ask mom how long has Carlos has had the fever?

MA and Mom talk for atleast 2 mins in semma fast spanish.
MA looks at me tells fever for 1 day!
What the heck? yuo both were talking so long and you tell me 1 day

couple of semma long spanish conversations go on and i tell mom that Carlos has a cold and treat him with tylenol/ motrin etc.

Mom looks at me thinking is she " Loca"


Romba kodumaiappa, when you don't know what people are talking if you cannot understand!
so makkale, Sheak English please if you are in Us of A!

Kale Chips

Source: Mindbodygreen

Let us imagine you are at your local grocery store/ supermarket. You are intrigued by the dark green curly leaves sitting on your grocery store shelf. You are thinking ," Hm.. is it spinach, lettuce?" By this time you walk close to the aisle and read the label " Curly Leaf or Dinosur Kale". You think," oh well, whatever! i don't know how to cook it, never tasted it". I am sure DH or my kids won't eat this any way!You just pick up our good old spinach and move on!

I don't know about you, I surely have done this many times!  kale is on a abrgain now. So I had the courage to pick up a bunch! Your mood is , Heck, it is only $ 1.99 even if I waste it, i want to try it!

BTW kale has a lot of antioxidants, you know the same good stuff seen in Broccoli, sweet potatoes :))

And that is exactly what I did!
Found everyone raving about Kale chips and I had to make it!
So, Here it goes!

Get Ready

• 1 bunch of Kale
• 1 tablespoon olive oil
• 2 tablespoon dosai milagai podi ( can be replaced with chilli powder, chaat masala etc)
• Kosher salt to taste

Go

• Pre heat oven to 350 F. Line your cookie sheet with foil. helps with cleaning, trust me!
• Wash the bunch of kale and  rip the leaves into large bite size pieces. make sure you don't include the thick vein in the middle, as it is hard to chew!
• In a bowl add the oil and milagai podi.
• Add the kale leaves and gently toss them all so the oil and spices are well coated on the leaves.
• Arrange them separately on a baking sheet. Sprinkle some kosher salt on top.

• Bake for 15 mins or till the leaves are crispy.

Let them cool and store them in an air tight box.

Snack on them as much ( not much with 1 bunch though) you want guilt free!

Paalada Pradhaman

Hope you all are enjoying spring! Not so great for people with allergies huh?


Here is an ultimate payasam/ kheer from Kerala. Palada Pradhaman is made with paal (milk), Ada ( partially cooked rice wafers). Ada pradhaman can be made with jaggery and coconut milk too. But My favorite is the milkier version.
You cook the ada in milk and get it reduced. Palada pradhaman has a milky flavor and takes some time to cook. But, let me tell you it is worth that time!

I had bought a packet of Ada from India which I used. I have not seen them in the grocery stores in USA. We enjoyed this for this Vishu/ Tamil new years's day!

Here is the recipe!

Get ready

• 5 cups 2% Milk
• 1 cup water
• 1/3 cup Ada
• 1 can Condensed milk
• Sugar to taste ( i used 4- 5 tsp at the end)

Go

• Cook the ada as per packet instructions. Boil 2 cups of water. turn the heat off and add the ada. cover and let it stand for 20 -25 mins. drain and set aside.
• Take a heavy bottomed pan, i used a small pressure cooker without lid.
• Add the 5 cups of milk, 1 cup of water, drained ada to the pan.
• keep stirring to avoid burning of milk. It will start to boil over. reduce heat and cook by stirring.
• milk has to reduce to almost half it's volume. This may take 25 -30 mins.
• Add the can of condensed milk and stir well.
• Add sugar as desired for taste.
• Let it come to a boil and turn the heat off.

Serving suggestions

No need for garnishing with cardamon, cashews etc.

serve warm or cold.

Savory Muffins 2/ Iyengar Bakery Nostalgia

Hello Friends and sorry for the long hiatus. 2012 wasn't particularly exciting for me! Ever since my last post in March 2012, I've had a really rough ride. The worst being losing my mother to breast cancer after 18 months of pain, suffering, chemo, radiation etc.
My mom was an inspiration for me to cook, and I miss her dearly. But I am happy that her sufferings have been put to an end. I know she is always there for me and my family in our thoughts and dreams.

So, here I am blogging in this new year. I missed you all friends and your mouth watering recipes!

How many of you recall the taste of" Khara bread/ khara bun" from  Iyengar's bakey. A totally new take on the usual sweet buns that we have all had growing up in India, right!
Here is my attempt to re create the same flavor.

I'm telling you all it tasted pretty awesome and was moist 2 days later too!

Here we go with the recipe!


Get Ready: ( makes 7 muffins)

• 1 cup All purpose Flour/ Maida
• 1 tbsp Baking Powder
• salt to taste ( start with 1/4 tsp)
• 1/2 cup yogurt
• 1/4 cup vegetable Oil
• 1 large egg
• 1/4 tsp Vinegar
• 2 tbsp grated carrot
• 4 tbsp finely chopped red bell pepper
• 2 tbsp finely chopped onion
• 1 tbsp chopped Jalapeno pepper
• 1 tbsp chopped chives
• 
  
• 1/2 tsp oil to saute the veggies

Go:

• Pre heat oven to 375 F and line your muffin tin with liners.
• In a pan, add little oil and once hot saute the onion, carrot, jalapeno and red bell pepper for a few mins. turn heat off and set aside.
• Whisk all the dry ingredients together to incorporate well.
• In a bowl, crack the egg. Add the liquid ingredients into the egg and whisk well.
• Fold in the flour mixture, sauteed veggies to the wet ingredient. add salt as per taste.
• Pour 3/4 in the muffin cups and bake till a tooth pick inserted comes out clean for approximately 30 -35 mins.

Enjoy it warm with some butter spread or just like that.

One can add some Ajwain/ Carom seeds, Cilantro, Cumin seeds, whole pepper corns for some kick in the butt heat, or other herbs of your choice.

PS: The single balloon and present on the earlier picture was added by my 4 yr old. ( Er... tantrum made me do it :))

See, how fluffy it is inside!

Carrot Kosumalli / Carrot Kosambhari

Kosumalli is a light carrot salad, usually served in weddings. Crunchy carrots with a lemon juice, green chillies and spiced with asafetida and mustard seeds is sure a welcome taste amongst other feasts served in the weddings.

I used some moong dal to give extra crunch. It can be served as a side or main meal.

Get Ready ( serves 2 as a side)

• 1& 1/2 - 2 cups grated carrots
• 2 green chillies chopped fine
• 2 tsp lemon juice
• 1 tbsp moon dal soaked in water for 20 mins and drained ( optional)
• 1 tsp oil
• 1 tsp mustard seeds
• pinch of asafetida
• salt to taste
• cilantro ( optional)

Go:

• In a bowl add the carrots, salt, lemon juice, soaked moongdal and mix well.
• In a kadai, add oil, do the tadka with mustard seeds, asfetida and green chilli.
• pour it on top of the grated carrot, toss them all.
• garnish with cilantro.

Serve cold or at room temperature.



Sathu Ma Kanji Podi / Nutritious Porridge Powder- Healthy Breakfast on the go!

If you grew up in south India, you may be pretty familiar with this sathu ma kanji. It is a blend of various grains, dals and dried fruit flavored with some cardamom. It is cooked in water and milk and sweetened to be taken as a breakfast drink. It has the goodness of lot of grains and very nutritious.

I was getting tired of eating he same old cereal, oat meal etc in the morning.It takes a just a few minutes. pour it in your insulated coffee mug and you are good to start the day. Healthy breakfast to kick start your day is ready.

I used what ever was in my home to make this porridge powder. Most of these ingredients are available in whole foods or other super markets. Whole wheat grains  ( godhumai)are used, i did not have any and replaced it with atta :)

other things to add include, quinoa, flax seeds or powder, cashews, peanuts, walnuts etc!


Get ready

• 3 tbsp quick oats
• 3 tbsp sabudana/ tapioca pearls
• 3 tbsp pearl barley
• 3 tbsp millet/ ragi
• 3 tbsp whole wheat flour/ atta
• 3 tbsp parboiled rice (can replace it with brown rice)
• 3 tbsp sliced almonds
• 3 tbsp pottukadalai/ dalia dal
• 4-5 cardamom pods

Dry roast all ingredients separetly till golden, cool and powder them together till fine.
 store in an air tight container.

Add some honey/ sugar to the cooked porridge and a dollop of ghee and it's a perfect meal for your skinny toddler.

Sesame Peanut Rice / Ellorai

Sesame seeds and peanuts go together pretty well. I use this combo in subzi's and tastes so yummy. Ellorai/ ellu sadham is a standard offering/ neivedhyam in south indian temples. very simple combination of spices and tastes divine.
I jazzed it up by throwing some peanuts and this is perfect lunch box item. good hot or cold.

 

Get Ready: ( serves 2-3)

• 1 cup basmati rice cooked with 2 cups of water, and cooled
• 1/2 cup sesame seeds
• 1/2 cup peanuts
• 2 tbsp channa dal
• 2 tbsp urad dal
• 2-3 red chilli
• 1/4 tsp asafetida
• 2 tbsp dry roasted unsalted peanuts
• 2 tbsp dry coconut
• 2 tbsp oil ( gingely oil will taste very good)
•  a few curry leaves ( optional)
•  salt to taste.

Go:

•  In a dry pan, toast the sesame seeds till they are golden, on low to medoim heat. set aside
• Add a little oil, and roast the channa dal, urad dal, red chilli till golden brown. turn the heat off
•  Coarsely powder the red chilli, asafetida,sesame seeds intially and then add the channa dal, urad dal, peanuts and coconut  to a coarse powder.
• Add  oil to the rice, the ground powder and mix well so the grains are separate.
•  serve with pappadums, chips or raita.

Pav Bhaji / Indian sloppy joe's

Pav bhaji needs no introduction to people who have tasted it. For others, Pav is a  roll and bhaji is vegetables. pav bhaji includes a mixed vegetable curry, where the vegtables are finely minced and the ncooked in a spicy sauce with a special masala pav bhaji masala. Adding butter to the dish gives it a smooth silky texture. Pav bhaji is a very popular street food in India and is served with pav toasted with butter!

I used frozen yeast rolls as my pav, but one can also buy pav bread in Indian stores.The ingredients are pretty much the same, flour, yeast...You get the picture right!


Get Ready ( serves 4, medium spicy)

• 4 cups mixed vegetables  chopped ( beans, carrots, cauliflower, peas and potatoes)
• 1 medium onion finely chopped
• 1 jalapeno/ green chilli chopped
• 1 tbsp ginger grated
• 3 large tomatoes chopped
• 1 tsp pav bhaji masala or use chaat masala
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• salt to taste
• 2 tbsp butter
• 1 tbsp oil
• 1/2 cup cilantro

For serving

• chopped red / regular onion rings
• chopped tomatoes
• lemon wedge

Go:

• Cook your dinner rolls/ pav as per instructions and set aside.
• In a wide pan add 4 cups of finely chopped vegetables and add water just enough to cover the vegetables. add a little salt. Cook till the water boils, simmer, cover with a lid and cook till veggies are soft, but not mushy. Turn the heat off.
• Mash the cooked vegetables coarsely with a potato masher.
• In another pan, add oil and saute the onions, green chilli and ginger till the onions are light brown.
• Add red chilli powder, turmeric powder and fry till the raw smell goes
• Add the chopped tomatoes and fry till the tomatoes are mushy and oil separates.
• Add the mashed vegetables, salt to taste, pav bhaji masala and water to make it a little dilute. Don't add too much water.
• Once it comes to a boil, add the 2 tbsp of butter and turn the heat off.
• Garnish with cilantro.

To serve, toast the rolls half slit on a skillet with butter.
Add the bhaji on the side and serve with chopped red onions,  tomatoes,lemon wedge and more cilantro.

One can add garam masala if needed. Make it as spicy as you wish!

Sorry for the picture quality!

Paneer Pakoda/ Paneer Bajji or Fritters

Paneer is a versatile cheese. It easily blends into savory or sweet dishes. Here is quick recipe for a evening snack for those hungry little ones returning from school. I used store bought paneer, but if you have home made, of course it will taste pretty awesome!

The one thing that made me happy doing this pakoda was my 3 year old picky eater loved it! I sliced the paneer cibs, made a small slit in the middle and filled with some  chilli sauce and deep fried it. I needed some hear and spice in mine.
For the kids, used the good ol' paneer alone.

Get ready:

For the Outer covering

• 5 table spoons Besan/ chick pea flour/ kadali maavu
• 1 tbsp Rice flour
• 1/2 tbsp corn flour  ( optional)
• 1/2 tsp red chilli powder
• pich of baking soda
• salt to taste
• water
• Paneer cut into wedge, slices or cubes of your choice
• Oil to deep fry.

Go:

• Whisk all the dry ingredients  with water til lit forms a thick paste, almost like a thick pancake batter. ( bajji maavu consistency)
• Heat oil in a kadai for deep frying. To check heat. add a smal drop of the batter, it should rise to the top immediately
• Dip the paneer slices in the batter so that the batter evenly coats the paneer.
• Deep fry them till golden brown, flipping them half way through.

Enjoy with ketchup or any hot chutney!

Easy Pasta bake

 

 

Here is an easy peasy pasta bake that will win your kids votes! i am not so sure why kids love pasta alot? is it the shapes, taste, easy to eat, i don't know! Iwish rice can be made into these fun shapes. I have 2  pasta lovers at home. I made this for dinner and meal time went like a breeze for my toddler!
Throw in any vegetables or cheese of your choice.

 

 

Get Ready:

• 1 &1/2 cup penne pasta
• 1/2 cup pasta sauce, more doesn't hurt
• 1/3 cup mozzarella cheese
• 1/3 cup parmesan cheese
• hand full of frozen broccoli

 

Go:

 

• Pre heat oven to 375F. Grease a baking dish and set aside.
• Cook pasta according to package instructions. also throw in the frozen broccoli inthe water cooking the pasta. drain pasta and broccoli and set aside.
• Add the tomato/ pasta sauce to the cooked pasta, broccoli and toss well.
• Add a spoonful of pasta sauce to the bottom of the baking dish.
• Spoon the pasta i nthe baking dih and spread evenly.
• Top it with shredded mozzarella and parmesan.
• Bake till the cheese bubbly.

Turn off the oven and serve hot.

Freezing Indian Food- My experience and tips

Recently I had been away from home for 2 weeks leaving my son and husband. Hubby dear rarely steps inside the kitchen. My son gets upset stomach if he eats a lot outside! So I, decided to freeze some food that could help them for 2 weeks. All they have to do is cook rice or heat up a chapathi. Ofcourse they can have a treat outside once ot twice a week. Most of the frozen indian food available in the stores are way too spicy for my kiddo! Online research gave me some guidance and helped me freeze some grub!

I wanted to share my experience with all those busy mom/dad's.

Needs some planning and good ziploc freezer bags or freezer safe containers. I would recommend freezing individual portions, so you don't have to reheat over and over again if using a bigger container. Small freezer bags are perfect for upma or dry subzi's.

Just remember to cool the cooked contents thoroughly before freezing and thaw them at least 12 hr s ahead before reheating. Whenever i cooked a big batch, i labelled and froze them.

Coconut or any yogurt based curry does not taste well once reheated.Well, this is what I learnt and did not freeze anything with coconut.

Let me give a list of those items that froze well and just as fresh once reheated. The verdict was given by my family.

• Simple Dal tadka
• Plain cooked toor dal
• Sambar ( podi potta sambar)
• Ven Pongal
• Vegetable rawa upma
• Spinach kootu with toor dal ( no coocnut)
• Rasam varieties ( i froze lemon, regular jeera and garlic rasam)
• Carrot and peas stir fry/ carrot kari
• Cauliflower and potato stir fry/ cauliflower kari
• Tomato soup
• Turnip curry
• Idli/ dosa batter before fermenting freeze in a container ( these are good for dosa only)

I was busy cooking and packing that I forgot to take pictures of all the food.
I would appreciate if you all can share your experience in  freezing indian food or any home cooked food in that matter!

Enjoy your weekend!

Erulli / Eruhuli Curry

It feels good to be back blogging. I had been away for almost 3 weeks taking care of some home issues. Now things are in place and am back.

Many of you may wonder about this name Erulli. This dish is very special to the brahmins in Trivandrum, Kerala. The original name must have been irupuli curry which in tamil means a curry made with 2 tart agents. The tartness by tamarind and sour curds make this dish very special. A curry very identical to arachuvitta sambar without any paruppu, dhania is pretty standard in trivandrum brahmins household.

My inlaws are from Trivandrum and I learnt this from my beloved mom in law, an expert in making this curry.
The key to make this dish yummy is to roast the fenugreek/ methi seeds. in the right consistency. Roasting too little or too much may make the erulli bitter. One can use small onions, potatos, drumstick, winter melon as the main vegetable in the curry.

Here is the recipe.

Get Ready:

• 1 potato  washed &cut into big cubes with skin
• 1/2 tsp tamarind pste
• 2 tbsp Curd/ yogurt well beaten
• 1/3 cup grated coconut
• 3 red chillies ( iused small ones)
• 1/2 tsp Fenugreek seeds
• 1/4 tsp turmeric powder
• 1/4 tsp asafetida
• salt to taste
• water
• very little oil to fry the fenugreek& chilli

For tadka/ tempering

• 1 tsp coconut oil/ vegetable oil
• 1 tsp mustard seeds
• Few curry leaves

Go:

• In a kadai, add very little oil, add the red chilli and roast till fragrant. set aside. 
• add the fenugreek and fry till it pops or beomes dark brown in color. set aside.
• In another pan add the potatoes and water to cover about an inch above the potatoes.
• Add salt, turmeric powder and cook the potatoes in water till  half done.
• Add the tamrind paste and cook till the raw smell is gone. By this time the potatoes will be well cooked.
• In a blender add the roasted fenugreek, red chilli, asafetida, coconut a little water and grind into a fine paste.
• Add the paste to the cooked potato, tamrind gravy.
• If it's too thick add a little water, adjust salt to taste.
• Now add the beaten curd/ yoghurt to the gravy.
• Turn the heat off once the curry starts to froth/ bubble at the sides. Do not boil it once the yogurt is added.
• Do the tadka and serve with idli, dosa, rice.

A very easy and authentic erulli is ready!

Cilantro Lime Rice -- Chipotle style

For those who don't know,"Chipotle" is a famous mexical grill eatery here in the US. Their burrito bowl and salads are super yummy. One side dish that they serve is a cilantro lime rice. A very humble rice dish with tons of flavor.

Lemon rice needs no introduction to south Indians. Green chillies, ginger, asafetida, turmeric and lime juice make this a heck of a dish. However in cilantro lime rice, ther are no extra spices. Rice is cooked and flavored with lime juice and loads of cilantro.

I searched the web for this rice and found one Here at copykat.

Lets's get cooking!


Get Ready:

• 1 cup basmati rice
• 1 tsp butter
• 1 tsp olive oil
• 2 cups water
• salt to taste
• 1 and 1/2 lime to be juiced
• cilantro lots and lots chopped without stems.

Go:

• Wash the rice and let it stand for 15- 20 mins.
• In a pan, add the butter, olive oil and washed rice. Saute the rice till it is opaque.
• Add 2 cups of water, salt to taste. let it come to a rolling boil.
• Now simmer, cover and let the rice cook till soft.
• Turn the stove off and fluff the rice.
• Add the cilantro, juice from one lime and taste. If you feel you need more lime juice,add another half of lime juice.

Serve with curried beans, salad or anything.

We had ours with home made guacamole,spicy sauted green peppers and onions.

Enjoy chipotle style at home!

I am travelling and will be taking a break for 2-3 weeks. See you soon!

Aviyal - a vegetable medley

Aviyal is an exclusive vegetable dish from God's own country, aka Kerala. It is also frequently made in tamil nadu and mangalore cuisines. A medley of vegetables cooked with coconut, cumin green chillies and curd.
No sadya or feast is complete without aviyal. The traditional vegetables used in aviyal are cucumbers, winter melon, raw plantains, long beans, carrots, yams, egg plant, snake gourd etc. The sour curd gives a little tartness along with the heat from the green chillies. Adding raw coconut oil boosts tons of flavors and takes this dish to  an amazing  level... to please...

Traditional aviyal made by malayalis include shallots / garlic/ raw mango. These are not routinely added by the kerala brahmins. Again there is regional variation too.
Coming from a palghat iyer family, this is how aviyal is amde in our home, which I would like to share. the yogurt here in USA is not sour enough, so I add a little tamrind pulp to get that uthentic taste.

One could use any vegetables i guess found in hand.

Get Ready

• 2-3 cups of mixed vegetables cut into thick match sticks ( I used winter melon, carrots, suran, snake gourd, beans)
• 1/2 tsp turmeric powder
• water just to cover the vegetables to cook
• salt to taste
• 1/4 tsp tamarind paste
• 2 tbsp plain yogurt
• 1/2 cup grated coconut
• 2-3 green chillies
• 1/2 tsp  cumin seeds
• 2-3 tsp coconut oil
•  few curry leaves

Go

• In a pan add just enough water to barely cover vegetables. Add salt, turmeric powder, tamarind paste and cook till they are soft, but not mushy.
• Grind grated coconut, green chillies, and cumin with some water that was used to cook the vegetables into a fine paste.
• Add yogurt to blended coconut mixture in the blender jar and whizz once till the yogurt is well incorporated.
• Add the ground paste to the cooked vegtables.
• Adjust salt to taste.
• Let it come to a boil and turn the heat off.
• Add 2-3 tsp of cocounut oil and tear some curry leaves into the aviyal.

Now go get a plate if steaming rice and enjoy!

Pesarattu /Green Moong Dal Crepes

2011 has taught me some wonderful things. I made new blogger friends, got to taste some amazing recipes shared by my friends.
Here I am at the end of this year sharing a traditional breakfast recipe from my neighbor state/

Pesarattu is a traditional breakfast from Andhra. It is usuallys erved with upma. However in Tamil nadu, it is served with either sambar or chutney. The main ingredient is green moong dal, with skin. i would say it's a cousin of our Adai. However in adai we use channa dal, moong dal, urad dal, and rice.

Adais generally need no fermentation and so does pesarattu. Try this nutritious breakfast that can keep you charged all through the morning.

Get Ready:

• 1 measure Green moong dal
• 1/2 measure basmati rice
• 2-3 green chillies
• 1 inch ginger peeled and chopped
• salt to taste
• 1/4 tsp asafetida/ hing
• water
• oil

Go:

• wash the rice and moong dal together. soak overnight in water
• Next day, grind them finely with green chilli, ginger ina blender, adding water to a consistency of dosa batter.
• Add asafetida, salt to taste and mix well.
• In a griddle or tawa, add a little oil and spread.
• Pour a ladle full of batter and make crepes or dosas.
• Let it cook till it is crispy or brown.
• Flip the other side and cook for a few mins.

Serve hot with chutney, milagai podi or sambar.

Wishing all my friends a wonderlful 2012! may your life be filled with love, good health and of course scrumptious food!

Thai Buttenut Squash Soup

 
Home made soup is the way to go if you are looking for a pure vegetarian version. Most of the canned variety has chicken stock and is a no no for me. The beauty of homemade soups are they freeze beautifully and can be enjoyed any time even if you make a big batch.

I was flipping through a magazine while eating lunch and this simple soup caught my attention. The name sounded fancy as Thai butter nut squash soup. I don't know if butter nut squash is frequently used in Thai cooking or not. Tried this one recently and wanted to share this wonderful recipe with all my friends.
If you like the taste of  coconut milk, you will love this.

One can cook this in a pan or even use pressure cooker. if using pressure cooker cook everything for 1 whistle.

Get Ready

• 2 & 1/2 cups butter nut squash peeled, seeded
• 1 tbsp olive oil
• 1 medium onion chopped
• 2 inch ginger peeled and chopped fine
• 1 clove garlic chopped
• 1 cup vegetable stock ( can be replaced with water)
• 2 cups water
• 1/2 cup Maggi coconut milk powder
• 2-3 tbsp Thai red curry paste ( store bought)
• 1/3 cup unsalted peanuts coarsely crushed
• Lots of cilantro to garnish
• 2-3 tsp lime juice or juice of 1/2 lime

Go:

• Heat oil in a large pan over medium heat.
• Add the onions and saute till softened. Add ginger, garlic and cook for a minute.
• Stir in the red curry paste and cook for another minute.
• Microwave 2 cups of water for 30 -40 secs. Add the coconut milk powder and whisk till frothy and lump free. if you are using canned coconut milk, use may be half a can.
• Add water or vegetable stock, cubed butter nut squash.
• Adjust salt to taste, let it come to a boil and lower to a simmer.
• Cover the pot partially and cook till the squash is soft and tender.
• Puree soup in the pan if you have an immersion blender. If not, let it cool and puree in a blender/ mixie.
• Add lime juice.
• Garnish with crushed peanuts and cilantro.

This soup was medium spicy, if you want it more kick add one green chilli while sauteing onions. Add more or less coconut milk according to your taste.  After blending the soup if you feel it's too thick, dilute with water to you desired consistency and bring to a boil in a pan. Just remember to add the lime juice at the end as you don't want to boil the soup after adding lime juice as it may be bitter.

Wishing You all a wonderful holidays!