Bell Pepper Besan Subzi

 Bell pepper curry is very much liked by the adults in my household. Kids somehow don't seem to care for it a lot! It really bugs me when I have to prepare 2 different things, one for kids & us!
When I was a kid. if we don't like something, mom said " Just eat what is served on the plate, you don't have to go for seconds"! Me and my brother we followed the rules and till date, and grew to like vegetables that we hated!

But that rule is not working for me with my kids. Either I am not strong in disciplining them, or.....see, I don't even have a second reason!
 Hoping one day my munchkins will eat bell pepper raw!!!
I tasted this besan bell pepper curry at my Gujarathi friends place and fell in love with this version! I have tweaked it to my taste and her it is!

Cooking the besan on a low/ medium heat over 20 -25 mins will give a nice crispy base for the bell peppers. The besan coats and sticks to the peppers and tastes great.  Try this and let me know if your family likes it or not!


Get Ready:

• 1 cup chopped bell peppers ( used yellow and green)
• 2/3 cup Besan / chick pea flour
• 2 tsp red chilli powder
• 1/3 cup water
• 1/4 tsp asafetida
• 1/4 tsp turmeric powder
• Salt to taste
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1 red chilli ( optional)
• 1/2 tsp white sesame seeds ( optional)

Go

• In a pan add the besan red chilli powder and dry roast on a low flame just for 1 minute. The besan will be fragrant and then you stop. ( learned this technique from Here .Trasnfer to a bowl and set aside.
• Clean the same pan, add 2 tbsp oil.
• When the oil is hot, add the cumin seeds, red chilli and do the tadka.
• Add the bell peppers, turmeric powder, salt and cook on medium heat. cook for about 2-3 mins till the peppers are half done.
• Add asafetida, little salt, and 1/3 cups water to the besan, chilli powder mixture and make into a thick paste.
• Add this paste to the bell pepper and stir frequently so the besan coats the peppers.
• Let in cook on medium flame till the besan gets crispy, stirring not too frequently.
• Turn the heat off and serve hot with rice/ phulkas!

Thai Coconut Soup/ Tom ka Ghai

Tom ka ghai is asimple thai soup made with coconut milk and authentic thai spices. It usually has chicken, pork or seafood. Here is my creation of this as a vegetarian one. The kaffir lime leaves, lemon grass and galangal gives such an amazing flavor for this wonderful soup.

 Get Ready

• 1 cup coconut milk
• 1 cup water
• 1 cup chopped carrots, mushroom, corn, beans
• 1 stalk of lemon grass, thin stem, crushed and cut into 2"
• 1 " galangal sliced
• 3-4 Kaffir lime leaves/ aka narthanaga ilai
• 1/3 cup chopped spring onions ( green part)
• 1/3 cup cubed Tofu
• 3-4 green chilli slit
• salt to taste
• 1 tsp Soy sauce
• cilantro 1 tbsp

 Go

• In a pan add the water,coconut milk, lemon grass, galangal, green chillies, kaffir leaves and let it come to a boil.
• let it cook for 2-3 mins.
• Add all the vegetables,tofu, salt to taste and cook till the vegetables are soft ,but crunchy.
• Add the spring onions, soy sauce.
• let it cook for 1 minute.
• garnish with cilantro.

Serve hot and it's one of the most addictive soups you've ever had.

Diwali Wishes and Rava laddu

 

 image courtsey: diwali cards

Wishing all my super duper blogger friends a fabulous Diwali!

I would like to share a simple rava laddu recipe with you all.

Get Ready:

• 1 cup Rawa/ sooji
• 1 cup sugar
• 2- 2.5 tbsp ghee/ clarified butter
• 2 tbsp milk, or more as needed
• 2 tbsp coconut powder ( available in indian store)
• 1 tbsp golden raisins
• 1-2 tbsp broken cashews and sliced almonds
• 1 tsp cardamom powder.

Go:

• In a non stick pan, add 2- 2.5 tbsp of ghee and add the cashews, almonds and raisins. Fry them on a medium flame till the cashews are oink and the raisins plump up.
• Now add the rava and roast stirring frequently till pink or a nice aroma arises. Remember to have the heat on med to low.
• Add the coconut powder, sugar, cardamom powder and mix till everything is well combined. 
• turn the heat off.
• add the 2 tbsp of milk and mix everything well. it should be the consistency of wet sand so you can make balls.
• If too dry sprinkle a lit bit more milk.
• cover the pan and let it cool for 5 mins.
• Apply some ghee or water to your hands and make them into small balls.
• Let them cool and store in an air tight container.

Enjoy this festive treat with your friends and family!

Corn flakes Chivda

Diwali is just round the corner. Here i am with a very easy chivda or mixture recipe using corn flakes. I used kellogs brand, plain cornflakes. One doesn't have to deep fry the corn flakes for this chivda. It is very easy and breezy recipe that can be done in no time.

I am on call for this weekend so didn't have the luxury to have a lot of time to prepare sweets and snacks.

Also check out my Ribbon pakoda

Thenkuzhal

 Get Ready:

• 4 cups corn flakes
• 1/3 cup golden raisins
• 1/3 cup cashews broken
• 1/3 pottu kadalai/ roasted dalia
• 1/3 cup Peanuts with skin
• 1/3 cup Murmura/ Pori ( optional)
• 1/3 cup aval/ poha
• 1-2 tsp red chilli powder
• 1 tsp sugar
• salt to taste
• 1 tbsp coconut powder ( optional)
• 1 tbsp dried cranberries (optional)
• a few  curry leaves
• Oil to deep fry

Go:

• Heat oil and deep fry the cashews till golden, raisins till plump, peanuts, poha, pottukadali, curry leaves till crisp one by one and keep them aside on a paper towel.
• In a large bowl add the corn flakes, the deep fried cashews, raisins, poha, pottukadali, pori, coconut powder, cranberries, salt, chilli powder and toss them well.
• The oil on the deep fried items will help the salt and spices stick to the chivda.

Store in an air tight container and enjoy anytime. Rava laddu coming soon!

Arisi Upma /Cream of rice Upma

Arisi upma or cream of rice upma is avery traditional breakfast/ evening tiffin in the south. It is usually made in a heavy bottemed bronze vessel called " vengala panai". I was never a fan of this as kid. I remember having a long face whever this was served for tiffin. However I used to like the crispy caked part of the upma stuck to the bottom of the vengalapanai. It is very simple one pot mead made with rice, toor dal, cumin, coconut & spices.

Now as an dult i really appreciate the simplicity of this good old dish. My cousin from Aberdeen, UK had requested this recipe and here it is for you R....

Traditionally no vegetables are added. I added some carrots and peas to make it mre colorful and interesting for the kids. It is up to you to add any vegetables or leave them out. I am presenting a method where a pressure cooker could be used.

The first step here is to make the cream of rice, i.e to make the "kurunai".
Let's get started guys!

Get Ready ( serves 2-3)

• 1 cup basmati rice
• 1 fistful toor dal
• 1/2 tso cumin
• 1/3 cup finely chopped carrots
• 1/3 cup frozen pead
• 1/3 cup grated coconut
• Salt to taste
• 1 tbsp oil
• 2-3 tsp coconut oil ( gives a lot of flavor, mre the better)
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp channa dal/ kadali paruppu
• 1 red chilli slit
• pinch pf asafetida
• few curry leaves
• 2 and 1/2 cups water ( if you want very soft consistenct add 2 and 3/4 cup water)

Go:

• Sprinke some water on the raw rice, just enough to coat all the grains. set aside for 30 mins. This helps to get an evenly ground cream of rice or kurunai.
• In a blender add the rice, toor dal, cumin and grind coarsely. set aside.

• In a pan, preferrable non stick add the coconut and regular oil. Once hot do the tadka with mustard seeds, urad dal, channa dal, red chilli, asafetida, curry leaves.
• Add the carrot, peas and saute for 3 -5 mins.
• Add the 2and half cups of water,grated coconut, salt to taste.

• When the water comes to a boil, add the ground rice, toordal,cumin mix.
• It will boil and splutter. so reduce the heat and cover for 1-2 mins.
• Open and stir till the the maavu as it is called doesn't stick to the sides of the pan.

• turn the heat off and cover. let it sit for 5 mins.
• Transfer it to another vessel and pressure cook it for 1or maximum 2 whistles.

Serve hot with a drop of ghee and sambar, chutney, gotsu. Howevr my favorite is Vellam or jaggery! i used one red chilli which was not very spicy. If you want add more  red chilli during the tadka.

Eggless Banana Chocolate Muffins

 I have not posted a whole lot of eggless recipes when it comes to baking! I had tried a few which mainly called for baking soda or baking powder. However, I did not like the after taste of baking soda when there was nothing to over power it's taste. I used flax seeds this time and i was very pleased with the final outcome.

My muffins were soft, they rose well and most of all did not have any after taste. They were soft even on day 3.  The rule of thumb for egg replacements when using flax seeds is 1 egg = 1 tablespoon flax seeds mixed with 3 tbsp water. I had coarsely ground flax seeds in hand, which I powdered fine and mixed with water. It gives a gelationous base for the muffins.

The beauty of this recipe is there is no butter ! The recipe can easily be doubled .


Get ready  (makes 7 muffins)

• 1/2 cup plus 3 tbsp all purpose flour/ maida
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• pinch of salt
• 1/4 tsp cinnamon
• 1/2 cup chocolate chips
• 1/4 cup sugar
• 2 over ripe bananas mashed
• 1/4 tsp vanilla extract
• 1/4 cup oil
• 1 tbsp flax seeds powder
• 3 tbsp water

Go:

• Pre heat oven to 400F. line muffin liners or spray the wells with cooking oil. fill some water for the empty wells, so you don't burn the pan
• Mix the chocolate chips with 3 tbsp of flour and set aside. this helps the chocolate chips not to sink at the bottom of the muffin
• Mix the flax seeds powder with water and set aside
• Whisk the mashed bananas, oil,flax seed mixture, oil and vanilla extract till creamy
• Add the flour, baking soda, baking powder, cinnamon, salt to the the liquid ingredients and fold.
• Fold in the chocolate chips, making sure to not to over mix them.
• Fill the muffin liners 3/4th and bake for 15- 18 mins or till a tooth pick comes out clean.

Enjoy this for breakfast,school lunch or as an after school snack! See how the chocolate chips are on top and almost everywhere!

Onion Chutney/ Vengaya Chutney

 The festival season has just started! we still have Diwali, Thanksgiving, Christmas, New Year and many more to come. We all will be cooking many fancy things to enjoy with our friends and families.

But we still need to cook our basic rice, dal, rasam, idli, dosa etc.. A perfectly hor plate of idli's or dosas would be incomplete with this super flavored onion chutney. I used pearl onions which gives a tons of flavor. One can easily replace it with red or vidalia onions. Yes...I know peeling those little pearl onions is a task, but think of the chutney... you won't mind doing that job!

I am sure you are checking your kitchen to see if there are some onions lying around! Using the red pearl onion gives a nice color to the chutney.


Get ready

• 1 cup pearl onions peeled
• 2 red chilli ( i used the round small ones)
• 1/4 tsp tamarind paste
• 1/2 tsp jaggery powder or to taste
• salt to taste

For Tadka

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• A pinch of hing/ asafetida 
• curry leaves 3-4

Go:

• Grind the onions,red chilli, tamrind paste, jaggery and salt to a fine paste. No need to add water.
• In a pan do the tadka with mustard seeds, urad dal and hing.
• Add the onion paste and cook on medium heat till the water evaporates and the chutney leaves the sides of the pan. i.e for 2-3 mins.

Serve with hot steaming idli's, crispy dosas or with rice!


Enjoy!

Jaipuri Tindora

Tindora, ivy gourd or kovakkai is one of my favorite vegetable. Back home these vines are so abundant in the country side. Tindora in the south, especially tamil nadu is considered the poor man's vegetable.

 But here , it's so exotic and for people like me driving 60 miles to an Indian store, getting kovakkai is so special!

Here is new version of tindora made with gram flour/ besan along with cashews, amchur and vinegar. It caught my attention the moment i saw this recipe. I know, it's deep fried! But hey, It's OK to indulge and spoil our self once in a while, right?... stop thinking, it is right!

It tasted crispy with cashews in between. My hubby not a big fan of kovakkai  liked this one!

Get Ready

• 1 & 1/2 cups Julienned Tindora
• 1 cup besan/ chick pea flour
• 1/4 tsp Amchur powder/ dry mango powder
• 1/2 tsp cumin powder
• 1 tsp red chilli powder
• 1/3 cup cashews broken
• 1 tbsp vinegar
•  salt to taste
• 1 cup water
• Oil to deep fry

Go:

• Add all the powders, salt, cashews, besan &vinegar to the tindora pieces.
• Sprinkle water little by little and toss everything till the besan coats the tindora. Don't add all the water at once and make a bajji mavu!
• one can also add some cornflour or rice flour too for the extra crispiness.
• Heat enough oil to deep fry in a pan.
• Drop the besan coated tindora one by one and deep fry them till crispy or medium brown.

Serve hot as a snack by itself or as a side with rice dish!

Creamy Tomato Soup

Fall is the right time to enjoy hearty soups! let us welcome 2011 fall/ winter with some comforting soups. Let us begin with our humble tomato soup! The most comforting soup ever discovered on planet earth would be with tomato.

I said creamy, right? But this soup has no cream or  corn starch to make it all silky. Yes, I am adding some sweet potatoes to get the velvety texture. Of course you can also replace it with cream or even potato.
Throw in some boiled pasta alphabets and your munchkins would guzzle them up!
 My wonderful baby sitter brought some home grown red bell peppers which added more color to my soup.

I used my handy dandy pressure cooker, but this can be made in any pan/ dutch oven.

Get Ready:

• 3 large tomatoes cut into big chunks
• 1 medium white onion chopped
• 1/3 cup cubed sweet potato
• 1/3 cup  chopped red bell pepper
• 3 garlic cloves smashed
• 1 bay leaf
• 1/2 tsp oregano
• 4-6 black pepper corns
• 1 cup water
• salt to taste
• black pepper powder to taste
• 1/2 tsp butter
• 1/2 tsp olive oil

Go:

• In a pan, add the oil/ butter.
• once hot add the bay leaf, onion and garlic. cook till the onions are translucent and garlic is aromatic.
• add the bell peppers, tomato,sweet potato, pepper corns, oregano, salt to taste and saute for 2-3 mins.
• Add 1 cup of water and pressure cook every thing for 2 whistles.
• Let he cooker cool and open the lid.
• Strain the water and keep it. do not discard the water.
• Puree the tomato, sweet potato onion  that is strained out.
• take the puree back to pan on a medium heat. adjust spices, add black pepper powder if needed.
• if the soup is too thick add the strained water to desired consistency.
• let the soup come to a boil.
• turn heat off and enjoy!
  

Curried Vegetable Pot Pie in Ramekins

Vegetable pot pie is one of the items offered in my toddler's daycare lunch menu. She does not care to eat that as much as mac and cheese or pizza! She makes so much fuss to eat rice, rasam curry etc but put a slice of pizza in front of her, it will be gobbled up with no squeaks! Ever since I saw that on her menu, I wanted to recreate the same one at home. I made them in small ramekins so it would be a perfect after school snack for my older one! It's a great way to clear your freezer or left over vegetables. Puff pastry sheet makes it look so grand and would be a family pleaser.

If you want a real kicker, spice it up more!

Get Ready: (makes 3 small ramekins)

• 1/2 Puff pastry sheet 
• 1/2 cup onion chopped
• 1 & 1/2 cup Mixed veggies chopped ( used carrots, potatoes, beans, corn, cauli florets and zucchini)
• 1 tsp sambar powder/ curry powder
• salt to taste
• 1 tsp butter
• 1& 1/2 tsp all purpose flour
• 1/2 cup 2% milk
• 1/3 cup cheddar cheese ( optional)

For the egg was ( optional)

1 egg beaten with 1 tbsp water

Go

• Thaw your puff pastry sheet as per package instructions. cut 1/2 from one sheet and freeze the remainder tightly covered in foil
• On a floured surface spread the sheet, seal any cracks with a little water and cut them into rectangles.
• Pre heat oven to 400F
• In a pan add the butter
• saute the onions till soft.
• Add the veggies, sambar powder, salt to taste. Cover and cook on low fire till they are soft, yet a little crisp.
• Sprinkle and flour on the veggies and saute for few seconds.
• Add the milk and let it come to a boil. this will give a thick gravy base.
• Add the cheddar cheese and turn the heat off.
• Spoon the mixture evenly into ramekins filling most of the ramekins.
• Cover the ramekins with puff pastry sheet and tuck the edges.
• Give a quick egg wash and bake till golden for 12- 15 mins.

You can make a slit on the top to vent. In my picture I did not slit the one in yellow ramekin and it has this beautiful mount compared to the one next to it which was slit.

 

Sobha of Good food  was so sweet to share some awesome awards with me. Thanks a million girl and you rock!

I am happy to pass it on to all my blogger friends as I love you all!

Thanks again Sobha for your kind gesture!

Ven Pongal

Pongal vada is a popular breakfast in the south next to idli and dosas's. There is a sweet counterpart to this pongal called chakkara pongal ( made with jaggery) which is brown. Hence the savory one is called Ven pongal, or white pongal.  Pongal is similar to khichdi of the north where rice and moong dal and cooked very soft and seasoned with black pepper corns, cumin, ginger and other spices. Some people like to add powdered black pepper. But I don't as it becomes too spicy. Adding whole pepper corns make it optional who want to bite into it or pick it out!

One of cousin was recently telling me how she just cannot do anything sweet in the morning as breakfast. She never eats, cereal, oatmeal, toast with jelly, muffins etc... You get the idea!

Pongal is perfect for those without a sweet tooth. It can be complete meal to serve at anytime! If you have a pressure cooker or rice cooker, it's easy to make. If not, don't fret it can be made in a heavy bottomed sauce pan too. all you need is to increase the amount of water needed to cook the rice and lentils.


The ratio of rice to dal is 1 and 1/2. The ratio for water is 3 cups water to 1 cup rice and 1 cup water for the half cup dal. Am I confusing a lot??


Get Ready: (serves 3)

• 1 cup basmati rice
• 1/2 cup moong dal ( yellow)
• 4 cups water
• 1/2 tsp chopped ginger
• 1 green chilli slit lengthwise
• 1 tsp black pepper corn
• 1 tsp cumin
• 1/4 tsp asafetida
• 2 tbsp oil
• 1 tsp ghee
• 1 tsp broken cashews
• salt to taste
• a few curry leaves 

Go:

• Wash the rice and dal. Pressure cook rice with the required water for 4-5 whistles and set aside. If using a sauce pan, cook them till the rice and dal are very soft
• Add salt to taste in the rice and mix well, once the steam has released and you are able to pen the pressure cooker.
• In a heavy bottoemd pan, add the oil and ghee. Add the pepper corns, cumin, curry leaves, ginger, green chilli, cashews, asafetida and do the tadka. reduce the heat.
• Add the the rice dal mix to the tadka.
• Mix everything well,cover and cook for 2 mins or till pongal doesn't stick to the pan.
• Turn the heat off.

Serve hot with chutney or sambhar or jaggery!

PS: The more oil or ghee you add it tastes even better.

Malai Methi Mattar Paneer/ M3P

It has been very busy both at work and home. I barely seem to have time to sit in front of the computer nowadays! We travelled to North Carolina and are back to the routine now.

I had made this methi curry and last week and wanted to share it with you all. It has cream and paneer and can used to impress family and friends on aspecial occasion. A very simple and yet rich dish to put to together in no time.

Get Ready:

• 1 bunch methi leaves chopped
• 1/2 cup peas
• 1/2 cubed paneer (soak in a little hot water)
• 1/2 cup half and half
• 1/2  cup milk
• 1 small onion finely chopped
• 1 small tomato chopped
• 1/2 tspcoriander powder
• 1/2 tsp redchilli powder
• 1/4 tsp grated ginger
• 2 tsp oil
• 1 tsp cumin seeds

 

 

Go:

 

• In a pan, add the oil. once hot add the cumin seeds and let it sizzle.
• Add the onions and fry till translucent.
• Add the grated ginger and fry for few seconds.
• Add the spice powders and saute till the raw smell goes.
• Add the tomatoes and cook till they are soft.
• Add the methi leaves, peas salt to taste and cook covered on medium to low heat. Once the methi and peas are done, add the milk and half and half.
• Adjust salt and spices to taste.
• Add the paneer cubes and let it come to just a boil.
• Turn the heat off and serve hot with phulkas or roti's.

 

Enjoy this M3P listening to your favorite music on an MP3!

Quinoa Burger

Sometimes health foods can really taste nasty! But one exception is Quinoa. It is so versatile that it can be adjusted to satisfy our palates with any spice combinations. One such dish is a hearty, healthy quinoa burger.
I used some red kidney beans, panko and some indian spices to make this yummy burger. It is filling, low calorie and a guilt free lunch / dinner idea.

 

 I used some greek yogurt with cucumebr and a dash of lemon to serve on top of the burger instead of mayo or ketchup.

 

Get ready

• 1/2 cup quinoa
• 1 egg
• 1 -1/3 cup red kidney beans
• 1 carrot grated
• 1/4 cup panko bread crumbs ( any bread crumbs would do fine too)
• 2-3 green onions/ scallions
• 1 green chilli
• 1/4 inch ginger
• 1 tsp cumin powder
• 1/2 tsp garlic powder
• 1 tsp red chilli powder
• salt to taste
• oil to shallow fry the patties

Go:

• Wash quinoa multiple times and cook with  double the measure of water till they on translucent. I cooked ina kadai once water came to a boil, lower the heat and cook covered. set aside
• In food processor, add the carrot, red kidney beans, chopped scallions, green chilli and ginger and pulse till everything is mixed well.
• Add this mixture to the cooked quinoa, 1 egg, panko, spices, salt and mix well. If it's little loose, don't worry, just shove them in the freezer or fridge for a little while.
• Make patties of desired size and shallow fry them on both sides till golden and crispy.
• Serve with any sauce or sides of your choice.

( I tried to bake 2 of them, did not come out well)

 

Greek yougurt sauce

add some finely chopped cucumber to couple of spoons of greek yougurt. add salt to taste and squirt some fresh lemon juice to taste.

There you go, an awesome sauce ready in no time!

 

 

 

A very tasty and filling burger ready in no time! Enjoy!

 

 

 

 

 

 

 

 

Milagai Podi/ Idli Dosa Podi/ Chutney Podi

No south-Indian can go without idli and dosas. Sometimes making chutney may not always be possible. Chutney powder or Idli dosa milagai podi always comes to the rescue as a perfect combo for idli dosas. It's made by roasting dry red chilis, urad dal, and sesame seeds. Different households have different recipes to make it. I am sharing a recipe for how it's made in my home.

Get ready!

• 2 cups urad dal
• 1 cup dry red chilis (Milagai vatral)
• 3 tbsp. white sesame seeds
• 1-1 & 1/2 tsp. asafetida powder
• Salt to taste
• 1 tsp. oil

GO!

• In a pan or kadai, dry roast the white sesame seeds on medium heat till they pop. Make sure not to burn them. Set aside.
• In the same pan, add the urad dal and dry roast them till golden in color. Set aside.
• Now add 1 tsp. oil and roast the red chilis till they are crisp and fragrant, making sure not to burn them.
• Let all the dry roasted ingredients cool.
• In a blender or spice grinder, blend the red chilis and asafetida first to a nice powder.
• Next add the urad dal and grind till they are coarse. If you want a fine chutney powder, grind them to a finer consistency.
• Add the roasted sesame seeds at the end and salt to taste and whiz till everything is blended together.
• Store this powder in an airtight container and use it as needed.

Enjoy!

Appam / Nei Appam /Unni appam

Appam is traditional south Indian sweet made during special holidays. It looks similar to kuzhipaniyaram, except it is made mainly with rice and jaggery. They are always available as prasad in most kerala temples. It's soft and fluffy inside with a slight crisp to bite outside. Adding banana, especially " poovan" variety makes it very soft. Adding ghee to the batter makes it quite flavorful and that's the trade off for frying it in ghee!

I love appams as they are so addictive. I made them today for Aavani Avittam and wanted to share the recipe made in my home with you.

Get Ready:

• 1 cup  rice
• 1 and 1/2 cup powdered jaggery
• 1/3 cup water
• 1 tbsp. ghee
• 1 tbsp. grated coconut
• 1/2 banana
• Oil to fry
• Appakaral or special paniyaram pan

Go!

• Soak the rice in water for about 1-2 hrs.
• Grind the rice with minimum water.
• Add the coconut and 1/2 mashed banana, halfway while grinding to make a fine batter.
• Dissolve the jaggery in water and strain any dirt or impurities.
• Add the jaggery and water to the ground batter.
• Add a tablespoon of ghee and mix the batter well.
• Fill oil in your appakaral and heat on high. Once the oil is hot, reduce heat to medium.
• Add the batter to the holes int he pan filling 3/4.
• Flip them over after one or two mins. and cook on both sides till golden.

Enjoy these delicious appams. Another easy way to do is using equal measures of rice flour and atta and mixed with jaggery.

Happy Indian Independence day to all my fellow blogger 's ! Proud to be an Indian !

Easy Kuzhi Paniyaram

Thanks everyone for your well wishes!

Kuzhipaniyaram is a very popular snack from the chettinad cuisine.  Karaikudi in Tamil Nadu is the main town of chettinad area accompanied by multiple villages. Chettinadu is famous for its spicy cuisine, mansions and temples.

Paniyaram can be made either sweet or as a savory item. Here is an easy version to make a savory kuzhi paniyaram with idli/ dosa batter. All you need is a special pan to fry it. Most south indians carry a appa karal or appe pan which could be used to make kuzhipaniyarams.
Serve these with a spicy onion/ coconut or tomato chutney and wash it with a hot cup of coffee.

Get Ready:

• 1 and 1/2 cup idli/ dosa batter
• 1/3 cup finely minced onions
• 2 green chillies chopped
• 1 tsp ginger chopped
• 2 tbsp grated carrots
• 1 tsp oil
• 1/4 tsp mustartd seeds
• 1/4 tsp urad dal
• asafetida a pinch
•  curry leaves few
•  cilantro few
• salt to taste
• oil to shallow fry.

Go:

• In a pan add a tsp oil and do the tadka with mustard seeds, urad dal, curry leaves, asafetida.
• Add the onions and fry till translucent. turn the heat off
• To the dosa batter add the sauted onion, carrots, chilli, ginger, salt to taste, cilantro.
• If it's too watery, add few spoons of rawa/ sooji to thicken it. if too thick add a little water.
• Put the appa karal on low medium heat. add a drop of oil to the holes in the karal and wipe with a tissue.
• Now add a big drop of oil to the holes.
• add the batter into the paniyaram holes till it is almost full.
• Cook on low heat.
• Using a chopstick or a skewer, flip them over.
• Cook till they are crispy and golden-brown on both sides.
• Serve hot with any chutney of your choice or pickle.

Enjoy!

Carrot Rice and coming back!

Feels good to blog after a long time. Personal life had been very hectic with switching jobs, traveling etc.I had been to India for almost a month. My mother had been sick and being so far away here was hard on me. I am glad I was able to spend time with her and take care of her. She still has a long path to recovery, but i am sure she will make it.

I missed all your new mouth watering recipes and excellent write ups. I find it hard to catch up with things after returning from home. I eventually will do, wouldn't I?

Here is an easy one pot meal to make with carrots and peas. Adding coconut is a new twist and yielded very satisfying results.

Get Ready

• 1 cup Basmati rice cooked and cooled
• 1 cup grated carrots
• 1/2 cup peas
• 1 small onion chopped
• 1 small tomato chopped
• 2 tbsp grated coconut
• 2  dried red chillies
• 1 tsp chopped ginger
• 1 small green chilli slit
• 1 tbsp oil
• 2 cardamon pods
• 1 small stick cinnamon
• 1 clove
• 1 tbsp broken cashew pieces
• cilantro to garnish salt to taste.

Go:

• In a blender grind onion, red chilli, coconut and tomato to a fine paste without any water. set aside
• In a pan add oil and do tadka with cardamon, cinnamon,clove and cashews
• Add the green chilli and ginger.
• Add the ground coconut paste and saute till its dry
• Add the grated carrots, peas, salt to taste and fry till carrots are slightly cooked.
• Add the cooked rice and mix well taking care not to mush up the rice.
• Adjust salt according to taste.
• Garnish with cilantro.
• Serve with raita and chips.

Cabbage Kofta Curry

Cabbage gets used only in the from of thoran/ curry or a simple kootu. I've never heard or tasted cabbage koftas before. Seeing this recipe in a couple of blogs,i was so tempted to make it as cabbage is always in the refrigerator. koftas are fried dumplings or veggie balls which are then added to a gravy. Besan adds as a binder to hold the koftas. One sure can replace besan with cornflour or all purpose flour. I am so glad that I made these koftas as they were soft, satisfying and were elegant to present on the table too. Honestly, very simple to make, but will look like you worked so hard.

Get Ready ( serves 2-3)

For the Koftas ( made 11 koftas)

• 1 cup shredded cabbage ( i used my good ol' hands to chop)
• 2 tbsp carrot grated
• 1/2 cup besan/chick pea flour
• 1/2 tsp grated ginger
• salt to taste
• Oil to deep fry

For the gravy

• 2 tomatoes chopped
• 1 inch ginger
• 1 green chilli
• 1 tsp besan
• 1tbsp yogurt
• 1/3 cup water
• 1/2 tsp coriander powder, red chilli powder
• 1/4 tsp turmeric powder
•  salt to taste
•  1 tbsp oil
• 1 tsp cumin seeds
• pinch asafetida
• Cilantro to garnish

Go:

• If you have a food processor, finely shred the cabbage. Add the little grated carrots, a pinch of salt and set aside for 15-20 mins. Squeeze all the water out of the salted cabbage and set aside.
•  Add the 1/2 cup besan, grated ginger, little salt and from into a dough which can be rolled into a ball with hand. There is no need to add any water as the cabbage will have some.
• Make smooth balls , the size of a small lemon or lindt chocolate and deep fry them till golden brown.
• Set aside. your koftas are ready.

Gravy:

• Puree tomatoes. ginger and green chilli and set aside.
• In a pan, add oil and splutter the jeera and asafetida.
• Add the besan and fry for few mins (1 -2)
• add the toamto puree and let it cook covered for 5 mins.
• Add the turmeric, coriander, redchilli powder and cook for few mins till the raw smell disappears.
• Add the beaten yogurt and whisk well. ( this prevents lump formation)
• Cover and cook for 1-2 mins.
• Add salt and chilli powder according to taste.
• Add 1/3 cup water and let it come to a boil.
• Simmer for few mins till the gravy thickens.
• Add the fried koftas, cilantro to garnish.

Serve hot with rice, chapathis or poori's. This recipe is a keeper and am looking forward to make it for a party.

I am on my way to India for a few weeks and will be MIA! Loves and hugs to all my fellow blogger's and will miss all your posts.
Enjoy your summer!

Mysore Rasam

Rasam is a staple thing in my household. So it makes sense to have a variety of rasam so one doesn't get bored of the usual tomato rasam. Rasam is usually eater by mixing with rice and having a vegetable side or just as an appetizer.

Chek out my Gottu and lemaon rasams here.
Mysore rasam aka arachu vitta rasam in my house. Basically the spice mixture is ground and added to the rasam rather adding a rasam powder. The black pepper and coriander seeds along with coconut gives a nice spicy flavor for this rasam.


Get Ready:

To roast and grind:

• 1/2 tsp black pepper corns
• 1/2 tsp jeera/ cumin seeds
• 1/2 tsp dhaniya/ coriander seeds
• 1/2 tsp toor dal ( dry)
• 1 small red chilli
• 1 & 1/2 tbsp coconut grated
• 1/2 tsp oil

For the rasam:

• 1/2 cup cooked and mashed toor dal
• 1/3 cup water
• 1/3 cup water
• 1/2 tsp tamarind paste
• 1/2 tsp asafetida
• salt to taste
• 1/2 tsp jaggery
• 1 tomato chopped

For the tadka:

• 1 tsp ghee
• 1/2 tsp mustard seeds
• cilantro to garnish

Go:

• Heat a pan, add 1/2 tsp of oil and roast all the ingredients to be ground till golden and aromatic. set aside.Let it cool and grind it to a fine paste with little water.
• In a pan add the tamarind paste, water, asafetida and cook for 10 mins or till the raw smell of tamarind goes away.
• Add salt, chopped tomatoes, ground paste and cook for another 5 mins.
• Add the toor dal and water. If rasam is too thick add little more water.
• Add a pinch of jaggery and let it come to a boil. It will froth when it boils well. Turn the heat off and add the cialntro.
• In another kadai do the tadka with ghee and mustard seeds and pour it on the rasam.

Enjoy with rice , drop of ghee and any vegetable curry.

sending it to  book marked recipes hosted by Priya and Us masala.

Rajma Curry / Red kidney Beans Curry

The most simple things in life are the ones that give us immense comfort. A classic example of that is the rajma curry. Rajma curry needs no intro as it is popular, comfort food in the northern part of India. It is surprising that I have never seen it on any Indian restraunt menus here in the US!
One can use the dry red kidney beans, soak them overnight and pressure cookit or take a short cut like I did and used canned ones.
Fridays can be crazy at my clinic and i wanted to come for an easy yet comforting dinner. I prepared it the night befor and refrigerated rajma curry. The kidney beans get infused with all the spices and tasted Hm.. hm... Slurp!

Get Ready:

• 2 cans red kidney beans, rinsed & drained
• 1 cup Tomato puree  ( from 3 medium roma toms)
• 1 medium sized onion sliced
• 1 tsp ginger garlic paste
• 1/2 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
•  salt to taste
•  3/4 cup water
• 2 tbsp oil
• 1 tsp cumin seeds
• salt to taste
• Cilantro to garnish

Go:

• In a pan, add 1 tbsp oil and saute the onions till they are browned. Grind them into a puree.
• In the same pan, add the remaining oil and crackle cumin seeds.
• Add the onion puree and saute till oil separates.
• Add ginger garlic paste and fry till fragrant.
• Add the cumin, coriander and red chilli powder and saute till the raw smell disappears, for few mins.
• Add the tomato puree and cook stirring in between till the oil separates from the sides. It splashes out a bit, so cover for few mins, open and stir.
• Add the rajma/ red kidney beans, 3/4 cup water, salt to taste. Let it come to a boil and simmer for 5-7 mins.
• Garnish with cilantro.

Serve hot with rice/ rotis or parathas!

Montreal Trip

School is out and it's vacation time, right! Our trip was to Montreal, Canada and we had a  wonderful time. We flew from Virginia, as it is too far to drive. But if you in the northeast, the best way is to fly to Burlington, Vermont and drive from there.

Montreal, previously called Ville Marie or the town of Mary was found in the 1600's by french colonists. They sent missionaries to basically teach bible to the native Americans there. Montreal, is an island in  St. Lawrence River. It is the second largest city in the eastern part of Canada, next to Toronto. It is very cosmopolitan and everybody speaks English, unlike Quebec city! You have the feeling of being in Europe with cobble stoned streets in Old Montreal.

Montreal hosted the winter Olympics in 1976 and they still have the Olympic park.
We visited the Botanical gardens a huge place with spectacular flowers and my favorite the Herb garden!

These were some of the cool plants found there.

This really tasted like a mint and chocolate!

They had something called the curry plant, which is very different to our curry leaf plant. The leaves in no way were fragrant as a curry, but they named it so the leaves nice smell!

Notre Dame basilica is magnificent. I learned that basilica is a status given to a church in appreciation of its architecture, beauty, and religious activities. It was a great visit.

Notre Dame Basilica

You get a wonderful panoramic view of Montreal city from a 45 degree inclined observation deck, or from Mont Royal's lookout center.

45 Degree inclined observation deck

Biosphere is the largest spherical structure in North America.

Biosphere

 They have some cool exhibits like dresses made out of various materials (i.e. garbage bags, bullets, computer paper, snakeskin, pill bottles, asphalt, etc.)

                                                       This dress was made of bullets!

Montreal people take their food seriously. They have an excellent French and American influence in their cuisine. We enjoyed French crepes thoroughly. Not to mention the Nutella and whipped cream! Mind you, the portion sizes are small.

There is a Science Center in Montreal where the kids can have hands-on fun and learn about a lot of things. There is also a great IMAX movie there.

A view of the city skyline is spectacular from the cruise on the St. Lawrence river.

So, if you are planning a vacation for a long weekend or summer break, Montreal is definitely worth it!!!

Breaking News! I'm Going on Vacation!

Hi Folks!
I am going on a brief family vacation to Montreal, Canada and will be back. I am sorry if I cannot get to your new posts while I am gone, but I will be thinking about you all the time!

Canada, here i come!

Mango Cardamom Bread

Move over banana and zucchini bread! Mango Bread is taking your space now!

I do not buy mangoes from the supermarket as most of them are not as sweet as the one we get back home. As far as I am concerned nothing can beat our indian mangoes! we have Alphonso and in the south the juicy banganapalli, rumani, neelam, imam pasand, naduchalai....How many varieties we have! Unfortunately we have a limited options here. But thanks to canned mangoes ,we can get the home flavor all through the year.

Anyway i had these plump mangoes sitting in the refrigerator for a couple of days.
After searching on line, I modified Dorie Greenspan's mango bread and made this. The original recipe called for raisins, ginger powder etc..I did not have those with me and replaced it with cardamom powder ( my favorite) and used cashewnuts. I used 2 mangoes and one of them was a little tart. The addition of raisins could have made it tad sweeter I guess!
It tastes awesome and i am taking this for a my co workers leaving party at work.

Get Ready:

• 3 large eggs
• 3/4 cup canola oil
• 2 & 1/2 cup All purpose flour/ maida
• 1 cup sugar
• 1/2 cup light brown sugar packed
•  1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp yogurt
• 2 tsp cardamom powder
• 1 tsp cinnamon powder
• 1/4 tsp salt
• 1/3 cup cashews broken
• 2 cups diced mangoes ( i used 2 mangoes)
• 1/2 tsp lemon zes
• 1 tsp vanilla extract

Go:

• Preheat oven to 350 F. Grease a loaf pan or any baking utensil you have and dust with flour.
• Whisk flour, salt, baking soda, baking powder, cardamom powder, cinnamon.
• Beat eggs and oil till combined
• Add sugar and brown sugar and combine well.
• Add the flour, cashews,mango, vanilla, lemom zest and fold till everything is combined. do not over mix.
• The batter will look pretty thick, but do not worry.
• Transfer to the baking pan and bake for 45- 50 mins or till the centre comes clear when a tooth pick is inserted.

This is my first attempt to bake from Dorie's collection, and I am happy that I did it.

So my fellow mango lovers,what are you waiting for??

Enjoy! I am gonna try an eggless version and also use kesar mango pulp the next time i mkae it.

Baingan Bartha

Baingan Bartha, or spiced eggplant curry, is very popular in the north of India. You may find it in all the Indian restaurants, too. Eggplant or baingan is charred and the flesh of eggplant is used to make a spicy curry. This curry goes well with rotis, chappatis, or even rice. I didn't char the eggplant but instead microwaved it for a quicker result. Lots of garlic gives an immense flavor but I reduced the garlic to my taste.

Get ready!

• 1 big eggplant
• 2 medium tomatoes finely chopped
• 1/2 tsp ginger garlic paste
• 1 medium onion sliced
• 1 tbsp. oil
• 1 tsp cumin seeds/jeera
• 1/2 tsp. cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1/4 tsp garammasala powder
• A pinch of asafetida/hing
• Salt to taste
• 1/4 cup water
• Cilantro to garnish

Go!

• Wash and pat dry the eggplant with a paper towel
• Pierce multiple holes with a fork and nuke it for 12-15 in the microwave
• Once you can handle it, peel the skin of the eggplant and cut off the top head.
• Chop the flesh of the eggplant and set aside
• In a pan or kadai, add a tbsp of oil and crackle the jeera.
• Add the onion and fry till brown
• Add the ginger garlic paste and fry till aromatic.
• Add all the dry spice powders and fry for a few seconds.
• Add the chopped tomato, salt to taste, and saute for few minutes.
• Cover the pan and cook the tomatoes till mushy for a few seconds.
• Uncover the pan and fry the tomatoes till the oil separates.
• Add the chopped eggplant and mix well. If too thick, add little water till you reach a desired consistency.
• Check salt to taste and cook for 5-7 mins. till everything is blended well.
• Garnish with cilantro and serve hot.

It tastes good with rice n yogurt!