Mar 29, 2007
Mar 28, 2007
Mar 27, 2007
Today is Sri Rama Navami and its a tradition to offer Panaka ( Sweetened Water) and Majiga Neeru (Diluted Butter Milk) as Prasad (Neivedyam) to Sri Rama. Lord Sri Rama's Birthday is celebrated every year as Sri Rama Navami.
Ingredients for Panaka: (Sweetened Water)
1 Cup Water
2 teaspoon - Jaggery / brown sugar
3 pods - Elachi (Cardamomn)
2 drops Lemon Juice
Pinch of Salt and Pepper
Mix all the ingredients and stir until even distribution.
Ingredients for Majiga Neeru: (Diluted Butter Milk)
1/2 Cup Yogurt / Thick Curd
1/2 Cup Water
Few Curry leaves
Pinch of Salt
Pinch of Asafoetida Powder
Mix all the Ingredients and Stir until even distribution.
Mar 24, 2007
Mar 21, 2007
Diced Mixed Vegetables - 2 1/2 to 3 cups
(Vegetables used in this Kurma are Cauliflower Florets, Carrots, Beans, Potatoes, Peas )
Onion - 1 1/2 - Chopped
Tomatoes - 2 - Chopped
Coriander Leaves to garnish
Fresh Coconut - 2 tablespoon - Grind with little water. ( I used Maggie's Instant Coconut Milk Powder)
Grind the following to smooth paste using very little water:
4 Garlic Pods
1 inch ginger
Cloves - 3
Cinnamon - 1/2 inch
Cumin Seeds - 1 teaspoon
Sonf - 1/4 teaspoon
Elachi ( Cardamom) - 3 pods (Optional)
Poppy Seeds - 1/2 teaspoon (Optional)
handful of Cashews (Optional)
Heat Oil in a Kadai. Fry the Onions. When it is starting to turn brown, add the Chopped Tomatoes. Fry for 3 to 4 minutes.
Add the Ground Masala and fry for a couple of minutes or until good aroma comes.
Add the Mixed Vegetables and pour 2 cups of water. Add Salt while boiling.
Mar 19, 2007
1/2 cup Corn Flour
Almost 1 cup Granulated Sugar
Saffron - a pinch (optional if using the artificial color)
Orange Red Color (Optional ) - a pinch
Pistachio nuts chopped - a handful
(Any kind of chopped nuts is fine)
Ghee - 3 tablespoons
Water - 4 cups
Take Corn Flour in a Microwave safe bowl. Preferably a little big. I used the corning ware big size.
Pour 2 Cups of Water. Whisk well until there are no lumps.
Mix in the sugar and whisk until even distribution.
Add the Saffron.
Microwave on High for 2 minutes. Stir and again Microwave on High for 2 minutes. Repeat this until the conflour's raw smell goes. If you think the content is thickening too quickly, add little water and stir until even distribution and again Microwave for 1 or 2 minutes, or until the content becomes a little semi solid and the Corn Flour raw smell disappears completely.
Grease a dish with Ghee and add the remaining Ghee, Ground Elachi and the chopped nuts to the content and stir until even distribution. Cook again for a minute or two in microwave. The consistency will resemble a jelly, somewhat semi solid, trying to set.
Immediately pour the content in the greased dish.
Mar 16, 2007
Mar 14, 2007
Spinach - Chopped - 2 to 3 cups ( I used one full packet of Fresh Spinach Leaves available in the Indian Store)
Garlic Cloves - 3 to 4 ( Optional )
Juicy Tomatoes - 3
Masoor Dal - 2 tablespoons
Cumin Seeds - 2 teaspoons
Garam Masala Powder - 1 teaspoon
Oil for Seasoning
Ghee for enhancing the flavor ( Optional )
Deep Fried Paneer Cubes - handful - ( I used the readymade Fried Paneer Cubes available in the frozen Section in the Indian Grocery Store )
Mar 9, 2007
2 Cups - Pillsbury Chakki Fresh Atta
1/4 teaspoon Salt
3/4 tablespoon Oil
Little oil for making chapathis
Mix the salt and oil to the flour. Add water little by little and Knead the dough. The consistency should not be too sticky or too hard.
Make small balls and roll each ball. Dredge in the flour if its sticky.
Heat a Tawa and place a rolled chapathi. After you notice the chapathi slightly puffing, immediately apply very very little oil and press all around and turn around the chapathi ( Do not allow the other side to become too dry). Press the Chapathi. Again you will notice the chapathi puffing. Again apply very little oil on the upper side and turn around the chapathi again. After a couple of seconds, take away the chapathi from the Tawa. The final product should still be soft. These chapathis are healthy and remain soft for longer duration.
Mar 6, 2007
Cauliflower - 1 Medium, chopped into florets
Carrot and Peas - frozen - 1 cup
Oil for seasoning
Cumin Seeds - 1 teaspoon
Mar 5, 2007
It's 7 p.m. and 67-year-old Chitra Viswanathan logs on to indusladies.com. She receives an urgent personal message from a fellow member of the website, a young woman who is in her kitchen in New Jersey, U.S.with her laptop — "It's boiling! What do I do next?" And so, from Chennai, literally halfway across the world, Chitra talks her through — or rather, messages her through — the rest of the recipe.
It's all in a day's work for Chitra who says she has become a sort of virtual mother figure for young women who have got married and moved far away from home and family. She runs the `Ask ChitVish' cookery and spiritual sub-forums on indusladies.com, an online community and discussion board for Indian women all over the world to share information and provide support to each other.
"You can find help for anything from making kozhukattai to doing Google searches," chuckles Chithra. "There is nothing that cannot be discussed, whether it is how to drape a sari, or where to shop for payals in Bangalore."
Home away from home
Indusladies.com was formed in March 2005 by Malathy Jey, a computer engineer, who got married and moved to Texas, U.S. in 2004, in response to her feelings of isolation and loneliness. "The inability to meet friends and relatives in person made me feel rudderless," she says via email. "While American neighbours are good, I felt the need to reach out to Indian women friends and share my experiences. That's how the idea of indusladies.com was born."
With over 1,800 members from India, the U.K., the U.S., South Africa, Dubai, Singapore and Australia today, the website is not just a resource for Indian women but also a place for forming emotional connections. "Women share their ideas, provide tips, ask and answer questions on beauty, diet, nutrition, cooking, health, wellness, movies, TV programmes, fine arts, pregnancy, parenting, marriage, relationships, career, money matters, religion and spirituality," says Malathy. "And since they engage with each other on a daily basis, they end up forming strong friendships."
The recently introduced local sub-forums allow women to share region-specific information such as recommendations on good gynaecologists, day-care facilities or restaurants, or set up play-groups and plan get-togethers, and aim to further foster these relationships. However, security and safety of the website's members remains a central concern. "We moderate discussions throughout the day and take prompt action when some members violate forum etiquette," says Malathy.
Two years ago, Chitra was scared to touch a computer. Today, she shares over 850 traditional recipes online, and says she has made more friends than she could have imagined through indusladies.com. "I want many women to gain as I have from the existence of such a website," she says.
Extract from The Hindu.