Paajaka Recipes

Spicy Vegetable Curry

2011-06-03T17:42:00.000-07:00

Though there are many many versions of kurma, masala or other curries, creating a new curry seems to really entertain our taste buds. As the name suggests, this dish is spicy enough, with loads of vegetables in a tomato base, that is flavored with the Indian spices. This curry will go really well with rotis/chapathis, parathas or even pooris. Keeping the base gravy the same, any one vegetable or combination of vegetables can be added. The vegetables I would suggest is, either only potato or only cauliflower or both potato and cauliflower, including or excluding carrots, beans and peas. Here's how I prepared.

Ingredients:

Onion - 1 large - chopped

Tomato - 6 - quartered

Potaotes cooked and peeled - 1 cup

Cauliflower florets - 1 cup

Carrots and Beans - chopped - 1 cup

Oil for seasoning - 1 tablespoon

Salt to taste

Ginger - 1 inch - peeled and chopped

Garlic - 4 pods

(ginger garlic paste can be substituted for fresh ones)

Coriander leaves - finely chopped - for garnishing

Roast the following to prepare a curry paste:

Dhania - 3 tablespoons

Cloves - 5

Dry red chillies - 2 to 3 (as per your desired spice level)

Sonf / fennel seeds - 2 teaspoons

Grind it along with 2 green chillis and 1 cup coconut milk.

Method:

Boil the carrots and beans in a quart of water. When it is half cooked, add the cauliflower and allow the content to boil till the vegetables are well cooked. turn off heat and keep it aside.

Mean while, when the vegetables are cooking, heat a teaspoon of oil in a kadai and saute the onion. When the onions turn light brown, add the ginger and garlic and saute for a minute. Then add the chopped tomatoes. Fry for a couple of minutes and turn off heat. Let the content cool.

Puree the onion tomato and keep it aside.

Heat oil in a wide kadai and pour the tomato onion puree. Add water that was used to cook the vegetables and allow the content to boil for about 10 minutes.

Add the ground curry paste and salt and mix well. Let it boil for another 5 minutes and now add the vegetables (carrots, beans and cauliflower) that are cooked along with the cooked potaotes.

Adjust water to desired consistency not make the gravy too watery and allow the content to cook stirring occasionally allowing the spices to combine. Adjust salt.

Turn off heat and garnish with finely chopped coriander leaves.

Serve hot with fresh rotis or parathas or pooris.

Bottle gourd Raitha

2011-06-01T05:56:00.000-07:00

Raitha is an accompaniment usually served with any spicy dish. Raithas like cucumber raitha or onion raitha go well with dishes like biryani, parathas, or any rice variety. I prepared this raitha to go along with the huli kootu. A very easy reicpe where the bottle gourd/sorrakkai is diced and cooked and later seasoned. Here is the recipe.

Ingredients:

Bottle gourd - medium size - 1

Salt - half teaspoon

Water - half cup

Oil for seasoning - approx. 1 tablespoon

Mustard seeds - half teaspoon

Urud dal - 1 teaspoon

Coriander leaves/cilantro - handful - chopped finely

Thick curd/ yogurt - 1 to 2 cups (I used 1 cup of low fat yogurt)

Method:

Peel the bottle gourd skin and dice the vegetable. Grated bottle gourd can also be used for this recipe.

Heat half a cup water in a kadai and add the vegetable, mix salt and cook in medium heat. Very less water is added as the vegetable by itself will leave water when cooked.

When the bottle gourd is completely cooked, turn off heat and allow the content to cool for about 15 minutes.

Mix in the yogurt/curd.

Heat oil and add mustard seeds, when it pops, add the urud dal. When urud dal turns golden color, add the seasoning to the raitha. Garnish with coriander leaves.

Adding slit dry red chillies to the seasoning is optional.

Serve this raitha for any sambar rice or huli kootu rice as an accompaniment.

Huli Kootu with green beans and peanuts

2011-05-25T12:49:00.000-07:00

Huli, Saaru, Kootu are names of various south Indian delicacies that are enjoyed with white rice. Though the ingredients for spice mixture for all of them are more or less similar, there is a vast difference in the proportion of each ingredient that makes it unique. Kootu can be either huli kootu or sihi kootu. Tamarind is used in huli kootu and not sihi/seeh kootu. For Saaru (rasam), and Huli (sambar), it's okay to use premade spice powder but huli kootu tastes best if the spice mixture is made fresh. Adding fresh coconut definitely adds flavor to this dish, but even with no coconut, the huli kootu is just absolutey delicious. Different vegetables or a combination of vegetables can be used to prepare this dish. The popular ones are winter melon (white pumpkin), beans, brinjal, plantain etc. My mom usually adds peanuts when she prepares kootu with green beans. This gives an extra protein boost to the dish. Here is the recipe for huli kootu with green beans and peanuts.

Ingredients:

Cooked toor dal - 2 cups

Tamarind - 1 lemon sized. soak in water and squeeze out the pulp.

(if using concentrate use 1 tsp for dark brown concentrate or 3 tsps for light brown concentrate. I used Lakshmi brand natural tamarind concentrate which is light brown concentrate)

Fresh green beans - chopped to half inch length - 1 and half cups

Dry peanuts - skinned - half cup

Oil for seasoning

Mustard seeds - 1 teaspoon

Urud dal - 1 teaspoon

Curry leaves - 2 springs

Salt to taste

Turmeric powder - half teaspoon

Asafoetida powder - quarter teaspoon

Roast and grind the following:

1 table spoon - channa dal

1 table spoon - urud dal

1 teaspoon - black peppercorn

5 - dry red chillis

2 teaspoon - dhania (optional)

Fresh coconut - half cup (optional)

Roast all in a teaspoon of oil except coconut and grind it well with coconut and little water.

Method:

Heat oil in a kadai. Add mustard seeds, when it pops, add urud dal and peanuts. Fry until the dal and peanuts become light brown. Add curry leaves and 2 to 3 cups water. Add the tamarind concentrate and allow the content to boil.

When the content heats up, add green beans, turmeric powder, asafoetida powder and salt and allow the content to boil until the vegetable is well cooked.

Pour in the prepared spice mixture and mix well.

Now, gently add the cooked toor dal and mix well.

bring to a boil and turn off heat.

Serve this with white rice and a dash of ghee or oil. Side with raitha or palya (cooked dry vegetable) or pappad (appala).

I am sending this dish to various events taking place in the food blogsphere. Thank you friends for hosting the events.

1. Drive me nuts in taste junction

2. Dish name starts with H in Akila's kitchen

3. Cooking with whole foods - Toor dal in Veggie platter

Coconut chutney for Iddli and dosa varieties

2011-05-24T17:53:00.000-07:00

There cannot be a simpler recipe than the fresh coconut chutney. No cooking involved except the seasoning. It's a typical south Indian condiment for all iddli and dosa varieties. When I googled for coconut chutney, I saw innumerable ways to prepare. I was surprised to see few recipes with dhahi/curd or even lime juice. A variation like this or even adding onions is good for a change, but nothing can beat the real taste of the typical south Indian coconut chutney. Here is a simple recipe that my mom used to do. I, hailing from south (TN), as far as I know, this is the only recipe that my family, friends and relatives in my place do. Try it and you will love it.

Ingredients:

Shredded fresh coconut - 2 cups

Note: I used 1 packet of frozen shredded coconut which is 12 oz. I thawed it for 3 hrs, until it reached the room temperature

Roasted gram or pottu kadala - 2 tablespoons

Fresh ginger - 1 inch - minced

Green chillis - 3 number

Salt as required - approx. 1 teaspoon

Asafoetida powder - half teaspoon

Oil for seasoning - approx. 1 teaspoon

Mustard seeds - 1 teaspoon

Urud dal - 1 teaspoon

Fresh curry leaves - 1 sprig - chopped

Red chillis - 1

Method:

Grind the following together:

Roasted gram, green chillis and ginger.

Now, add fresh coconut, asafoetida powder, salt and three fourth cup water and grind it to a thick consistancy. You may add or reduce the amout of water as per the consistency you desire.

Transfer the content to a bowl.

For seasoning, heat a teaspoon of oil. Add mustard seeds, when it pops, add the urud dal, when it turns light brown, add the slit red chilli and the chopped curry leaves.

Now, add this sesoning to the coconut chutney. Mix well.

Serve for any iddli or dosa variety.

You can adjust the spice and as well as the consistency as per your taste. Adding roasted gram is optional. Also, grinding the curry leaves with the chutney is a good idea.

Vegetable Biryani - Restaurant style

2011-05-19T18:01:00.000-07:00

My dear friend perfected her recipe for vegetable biryani that tasted almost like the Coimbatore Annapoorna vegetable biryani that we all love to have. I have been following the recipe many many times from when she blogged the recipe. I have made slight changes to her original recipe. If you follow the recipe word to word, either her recipe or mine, you are sure to enjoy a plate of delicious and spicy vegetable biryani. Here is the recipe for my version of biryani.

Ingredients:

2 cups basmathi rice

3 cups water

1 large onion chopped

2 tomatoes quartered

handful of chopped fresh mint

3 cups of mixed vegetables (carrot, beans, peas and cauliflower)

1 cup yogurt

3 (full)cinnamons

3 bay leaves

2 black cardamom

oil for seasoning

cumin powder - 4 tsp

coriander / dhania powder - 8 tsp

turmeric powder - 1 teaspoon

red chilli powder - 2 tsp

salt as required ( almost 1 and half tablespoons)

grind the following using very little water:

5 cloves garlic

half inch ginger chopped

5 green chillies

5 cloves

for garnishing,

ghee roasted cashews

4 slices regular white bread - toasted and cut into pieces

Method:

Soak rice in three cups water and keep it aside.

Take a heavy bottomed wide non stick kadai that has a lid. ( I used a 5 quart kadai that has a glass lid)

Heat a tablespoon oil and add cinnamon, bay leaf and black cardamom

Remember that the entire cooking process is done in medium heat.

After a minute in medium heat, toss in the chopped onions and saute until the onion is soft.

Add the ground spice mix and mix well.

Then add the quartered tomatoes and stir for a couple of minutes.

Add the mixed vegetables and salt.

Toss the vegetables for a couple of minutes and pour the yogurt/curd.

Now, boil the water that was used to soak rice, separately.

When the content heats up, add the cumin powder, dhania powder, red chilli powder and turmeric powder and mix well.

When most of the moisture is absorbed, add the soaked rice and the boiling water and mix well.

Cook the content closed for about 10 minutes. Enjoy the aroma that fills the room.

Open and mix in the chopped fresh mint when the rice is half cooked and again close the container.

The rice and the vegetables will be well cooked by the time all the moisture is absorbed. It will take about 5 to 10 minutes. If you have doubt that it is burning in the bottom, stir the content occasionally and remember to close it every time.

When all the moisture is absorbed and the rice is also well cooked, turn off heat and garnish with ghee fried cashews and pieces of toasted white bread. Adding chopped coriander leaves is optional.

Enjoy the piping hot vegetable biryani with onion raita.

Aloo Bonda / Potato Bonda South Indian style

2011-01-13T12:18:00.000-08:00

a couple of bondas plus a cup of coffee or tea equal to bliss. A perfect dish on a rainy day! here is the recipe.

Ingredients:

For the filling:

Potatoes (white or red skin) - medium size - 8 to 10

Red onion - medium size -1

Green chillies - 4

Ginger - 1 inch

Little oil for seasoning

Mustard seeds - 2 teaspoons

Urud dal - 2 teaspoons

Turmeric powder - half teaspoon

Asafoetida powder - half teaspoon

Coriander leaves - handful - finely chopped

Salt as required

For the batter:

Besan flour - 1 cup

Rice flour - 3/4 cup (three quarters of a cup)

Turmeric powder - a pinch

Red chilli powder - 1 teaspoon

Salt - as required

Baking soda - half teaspoon (optional)

( Note: I did not use the baking soda and the bondas were not crispy. The taste was still good.)

Water - just enough to make a thick batter

For deep frying:

Enough oil to deep fry the bondas

Method:

Prepare the filling:

Cook the potatoes. Peel off the skin. Mash well and keep it aside.

Chop the onions and green chilllis very finely. Peel off the skin from the ginger and chop finely.

Heat a tablespoon oil in a kadai. Add the mustard seeds, when it pops, add the urud dal, green, chillis, ginger and onion. Saute until the onions are soft. Now, add the turmeric powder, asafoetida powder, salt, chopped coriander leaves and mashed potaotes and mix well in low heat. DO NOT ADD WATER.

Keep stirring until equal distribution of spices. Keep it aside and allow it to cool. When it's luke warm, make small balls and arrange in a plate. The filling is ready to be dipped in batter and deep fried.

Prepare the batter:

Take a mixing bowl and mix in the besan flour, rice flour, salt, turmeric and red chilli powders and soda if your are adding. Whisk it dry and then add water little by little while stirring continuously. Make sure the batter is thick (thicker than the bajji batter) and there are no lumps. The batter is ready too.

Deepfrying bondas:

Heat oil in a kadai. Test by frying a drop of the prepared batter. The fried batter should come to the surface frizzing.

Hold the mixing bowl near the oil, take a prepared potato ball, dip it in the batter and glide it in the bowl corner to prevent dripping and then slide it gently into the hot oil. You can fry 3 to 4 bondas in each batch.

Make sure the oil in in medium heat. With utmost caution, keep tossing the bondas so that it is fried well on all directions.

When the bondas turn a little darker than golden brown, take the bondas out carefully and place them in a paper towel lined bowl.

Serve the hot bondas with chutney of your choice. When serving for children keep in mind the filling will be super hot. I did not prepare any chutney and I served it with masala chatpat maggie sauce.

Tomato Pulao

2011-01-06T11:39:00.000-08:00

Wish you all a very very happy New Year 2011. Here I am with all the strength and vigor to start blogging actively. Hope this enthusiasm stays with me. To start with, I have a delicious Tomato Pulao that is spicy and aromatic. With respect to taste, there is a vast difference between cooked rice mixed with tomato and the rice itself cooked in tomato. The dish is cooked in Dum in a non stick heavy bottomed kadai with lid. I have not used any rice cooker or pressure cooker to prepare this dish. Just this one dish with some raitha is enough for a wholesome meal that will be ready in a jiffy to please your taste buds. Here's the recipe.

Ingredients:

Basmathi rice - 2 cups

Diced tomato Can - 2

(Note: I used Organics brand diced tomato in tomato juice. Use 4 to 5 red ripe roma tomatoes, if you don't have 'diced tomato' cans - If you grind the tomato, the yield should be 2 or 2 and half cups)

Water - 2 cups

Oil for seasoning

Cumin seeds - 1 teaspoon

Star anise seeds - 2 or 3 stars

Dhania powder - 2 teaspoons

Garlic - 4 cloves

Ginger - half inch - finely diced

Green chillis - 3

Cinnamon stick - 1 inch

Cloves - 5 to 6

Bay leaf - 2

Turmeric powder - a pinch

Salt as required

Roasted cashews and coriander leaves for garnish

Ghee (optional) - for flavor

Method:

Soak the rice in 2 cups water. Keep it aside.

Chop the onions.

Grind the tomato.

Dry grind the cloves and add ginger, garlic and green chillis. Sprinkle water and grind to a paste.

Take a heavy bottomed wide non stick kadai that has a lid. Heat a table spoon oil and add the cumin seeds, cinnamon stick, bay leaf and star anise seeds.

Add the chopped onions and fry until the onions are soft.

Add the Ground paste (ginger,garlic,cloves,green chillis paste).

Fry for a minute and add 2 cups tomato juice (the pulpy juice) and 2 cups water.

When the content comes to a boil, add the salt, turmeric powder and dhania powder.

Add the soaked rice with the water. Allow the content to boil. Close the kadai with a lid. Preferably with a glass lid. Bring the heat to medium (number 5 from the scale of 1 to 10 if cooking in electric coil).

Give a stir after 10 or 15 minutes and cook closed. Keep an eye on the pulao. Turn off heat if all the water is absorbed.

Toss in the roasted cashews and flavor the rice with ghee (clarified butter). The rich and spicy aroma of the pulao will fill the room. Garnish with chopped coriander leaves and enjoy with raita of your choice.

Wishing everyone a very happy New Year 2011

2010-12-27T11:49:00.000-08:00

Happy Deepawali to you all

2010-11-04T18:55:00.000-07:00

"May this divine festival,

make your heart bloom...

with joy, jubilation and

grand celebrations.

Happy Diwali to you all."

Sepan kizhangu curry / Tarro root roasted curry

2010-10-05T13:35:00.000-07:00

Roasting the tarro root (or sepan kizhangu in tamil) has become easy. Yes, it's unbelievably deep roasted and unbeatably tasty with just three teaspoons oil. Here is the recipe. Just follow the recipe word to word and you will avoid mushy or over cooked sepan kizhangu roast.

Ingredients:

Tarro root / Sepan kizhangu - 8 to 10

Oil - 3 teaspoons

Turmeric powder - half teaspoon

Chilli powder - half teaspoon

Salt - half teaspoon

Asafoetida powder - a pinch (optional)

Mustard seeds - 1 teaspoon

Method:

Wash the vegetable, cut each tarro into half and pressure cook it for 10 minutes with just half or 1 cup water. Do not overcook the tarros. You can check if it is cooked enough by piercing a knife into it. It should slide in smoothly. Peel off the skin and keep it aside.

Take a ziplock cover. Add turmeric, salt, red chilli powder and 2 teaspoon oil and mix well inside the ziplock.

Add the cooked and peeled vegetable and seal the cover. gently mix in the vegetable with the mixture in the cover until it is evenly coated. In case you don't have a ziplock, just use a bowl and toss the vegetable until evenly coated.

Take a oven safe tray and line it with aluminum foil. Spead the coated vegetable and keep it in oven under broil.

Let it broil for about 25 to 30 minutes, tossing the vegetable every 10 minutes. Broil until the vegetable is golden brown with a crispy lining.

Heat a teaspoon of oil in a large kadai. Add mustard seeds, when it pops, add the asafoetida powder if you are using and then, add the golden roasted vegetable. Toss a couple of minutes in heat and turn off the heat.

The low fat deep roasted sepan kizhangu is ready. Serve immediately with any rice like sambar rice, rasam rice or even curd rice. The taste is very very delicious.

Gobi Paratha with Multi grain Atta

2010-07-25T18:43:00.000-07:00

It is very rare that I follow a recipe word to word. I did it this time. It is for a recipe for Gobi paratha that I got from a youtube video by Smt. Manjula. I really thank her for her wonderful recipe and demonstration as well. I have also embedded the video here. She used 1 cup of flour and I used 2 cups flour. I prepared these parathas using a very healthy atta - Pillsbury atta with multi grains. The parathas were tasty and stayed soft as well. It has extra protein, calcium and iron and seven different natural grains are present in the flour. See the embedded ads for this atta that I found in youtube. Here's the recipe.

Ingredients:

The following ingredients quanitity is for 15 parathas:

Pillsbury atta with multi grains - 2 cups (unsifted) which is approximately 300 gms for the paratha and quarter cup for dredging/dusting.

Oil - 1 tablespoon for the dough and 'spray oil' for preparing parathas

Salt - 1 teaspoon for the dough and 1 teaspoon for gobi filling

Water - approximately 1 cup

Gobi / Cauliflower - 1 medium

Ajwain seeds - 2 teaspoons

Cumin seeds - 2 teaspoons

Coriander leaves - finely chopped - handful

Green chillis - 3 chillis finely minced (use less or more as per your taste)

Method:

Prepare the dough:

Add oil to the flour and mix one teaspoon salt and three-fourths cup water. Knead the flour to make a soft dough. Sprinkle water if needed while kneading. Cover and keep it aside.

Prepare the filling:

Separate the cauliflower florets from its stem.

Wash the cauliflower florets using a colander and strain excess water.

Shred the cauliflower. I used my Cuisinart food processor using the shredder disc.

The shredded cauliflower should be approximately 4 to 4½ cups

Transfer the shredded cauliflower to a mixing bowl and add the following:

one teaspoon salt, ajwain seeds, cumin seeds, coriandar leaves and green chillis. Mix well and keep it aside for 5 to 10 mins.

Divide the dough:

Meanwhile, knead the dough again and make 14 to 15 equal parts and keep it aside.

Draining excess water from the filling:

By this time the prepared gobi filling would have left water due to the presence of salt.

Drain out the excess water from the filling by pressing the filling between two palms.

Stuffing:

Dredge one part of the dough in the flour and roll to make a 3 inch diameter circle.

Keep a tablespoon of filling in the middle and make a dumpling by enclosing it on all sides. Seal on the top.

Repeat the process for the rest of the dough.

Rolling the paratha:

Dredge the stuffed dough in the flour and keeping the sealed portion on the top, gently roll the dough to a 5 to 6 inch diameter circle. Dust with flour if needed.

Repeat the procedure for the rest of the stuffed dough.

Making parathas:

Heat a non stick griddle/tawa.

Once the tawa is heated, Keep in medium heat and place one paratha. After a minute, spray or dribble oil on the top side and toss the paratha. Again, spray or dribble oil and press gently. Toss again. Make sure it is roasted golden both sides. Repeat for the rest of the rolled parathas.

The Gobi parathas are ready. Serve hot with any side dish/raitha. These parathas are really filling.

Here are the ads for the multi grain atta:

one more,

The Youtube video for Gobi Paratha by Smt. Manjula.

Mrs. Manjula, your recipe is now tried and tested. Great recipe. Thank you.

This is my entry to Global Kadai - Flat breads hosted by Sandhya.

Spicy Moong dal Soup/Curry

2010-07-23T16:09:00.000-07:00

Soup or curry, enjoy how ever you want it, this is one amazing dish that is healthy, filling and guilt free. Coming to the recipe, I have used only half a cup dry split (green) moong dal with onion and tomato base, flavored with the kitchen king masala. I used my prestige kadai pressure cooker for quick cooking. Here's the recipe. (Look for alternate recipe without kadai pressure in the end of this post).

Ingredients:

Split green moong dal - half cup

Red onion - 1 large (optional)

Diced tomato - 1 can

(or 4 or 5 red ripe roma tomatoes)

Oil for seasoning - 1 teaspoon

Cumin seeds - 1 teaspoon

Dhania powder - 1 teaspoon

Kitchen king Masala ( MDH brand ) - 2 teaspoons

(or Red chilli powder - 2 teaspoons)

Turmeric powder - quarter teaspoon

Asafoetida powder - 1 pinch

Salt as required

Water - 4 cups

Coriander leaves for garnish

Method:

Chop the onions. Dice the roma tomatoes if canned diced tomato is not used. Keep it aside.

Heat oil in the kadai pressure cooker and add the cumin. Then, add onion and sauté for a couple of minutes.

Add the diced tomatoes and allow it to cook. Stir occasionally.

When the content is heated add the kitchen king masala, salt, turmeric and asafoetida powder.

Wash and add the moong dal.

Pour 4 cups water and pressure cook for minimum 5 whistles or until the moong dal is cooked. The dal should get mushy (over cooked).

Garnish with coriander leaves.

The yield is approximately four and half cups.

You can enjoy this as soup or curry for rotis/rice.

If you want to use this as curry for rotis or rice, you can add ginger/garlic paste while tomato is cooking.

Alternate recipe if you don't have a kadai pressure cooker:

Cook the moong dal separately with 3 cups water.

Heat oil in the kadai pressure cooker and add the cumin. Then, add onion and sauté for a couple of minutes.

Add the diced tomatoes and allow it to cook. Stir occasionally.

When the content is heated add the kitchen king masala, dhania powder, salt, turmeric and asafoetida powder.

When the tomato is well cooked, add the cooked moong dal and stir well.

Garnish with coirander leaves.

This recipe is my contribution to 'The legume love affair' hosted in Siri's corner.

Sprouted Methi pickle / Menthya thokku / Vendhaya thokku

2010-07-16T12:10:00.000-07:00

Spicy, tangy, bitter and yet sweet = 'sprouted methi thokku', an authentic family recipe that my mother in law and her mom and her elder sister shared with me. They have taught me many many authentic recipes and this is one among them. Thank you avva, dodamma and amma. Thank you for passing on the tradition to us. Will keep posting many more family recipes.

Fenugreek - Health benefits : The fenugreek seeds are primarily used as a culinary spice across many cultures, while herbalists had used them for many centuries for the many health benefits it offers. The fenugreek seeds or fenugreek extract possess a powerful ability in aiding the digestive process, which is one of the many benefits of fenugreek (more here)

Methi is widely used in Indian cuisine in the form of kasuri methi, fresh methi leaves, methi seeds.

Sprouting methi seeds: Sprouting the methi seeds is simple. Take half a cup of dry methi/fenugreek seeds. Wash well and soak in water for at least 24 to 36 hours. Drain water completely and transfer the content to a colander. Cover with wet cloth. I used a wet kitchen towel. Keep it aside undisturbed. Make sure you keep the cover moist at all times. Within a day or two, you will notice small sprouts shooting out. I left it for two days until the sprouts were 1 cm long.

This delicious recipe is definitely an acquired taste. Once you have acquired the taste, resist temptation and take only in moderation. A must try for people who love the taste of methi. Here's the recipe.

Ingredients:

Dry methi seeds- half cup or Sprouted methi seeds- 2 cups

Tamarind - 1 tablespoon if using concentrate

alternatively, if using raw tamarind, extract the juice from 1 medium size tamarind ball.

Gingily oil / Nallennai / Olla enna / Sesame oil - half cup

Mustard seeds - 1 teaspoon

Water - Three fourths to one cup

Curry leaves - 1 sprig

Turmeric powder - half teaspoon

Asafoetida powder - quarter teaspoon

Salt as required

Red chilli powder - 1 teaspoon

Jaggery / Gur / Bella - one and half to two tablespoons as per your taste

Method:

Sprout dry methi seeds. Half cup of dry methi will yield approximately two cups of sprouted methi. I used only half cup dry methi.

Heat oil in a heavy bottomed kadai. Add mustard seeds. When it pops, add the sprouted methi seeds.

Give a quick stir and add curry leaves.

Stir for a minute and add tamarind mixed with water and allow it to cook in low to medium heat partially covered. Stir occasionally.

While the content is boiling add the turmeric powder and asafoetida powder.

After 15 to 20 minutes, you will notice that the content is reduced, water is absorbed/evaporated and the oil starts leaving in the sides.

Keep stirring and cook for 5 more minutes after you see oil in the sides. At this time the sprouted methi should have cooked well and the raw tamarind smell should have gone.

Add the red chilli powder, salt and jaggery and mix well. The thokku will be in paste consistency or like chitra anna gojju consistency.

Remove from heat. and keep it aside uncovered.

Use this thokku for rice, iddli or dosa. Use in moderation.

Can be stored in fridge after it is cooled down completely. Make sure to use an airtight container before you keep it in fridge.

This recipe is my entry to 'Think Spice - Think Fenugreek event'.
Also, this recipe is my entry to 'Let's sprout'- a new event in Priya's easy and tasty recipes.

Basic besan masala - Bombay chutney

2010-06-27T08:55:00.000-07:00

Bombay chutney is a popular name for this basic masal for iddlis, dosas or chapathis/rotis. Different versions of this masal depends on the vegetables used. In this recipe, I have used vegetables like carrots and peas. Onions can be added, but recipe here is a 'no onion' version. It's a number one weight watcher's recipe. I think 'Kadapa' is another popular name for this dish.

Ingredients:

Vegetables - 1 cup (I used a cup of frozen mixed vegetables consisting of diced carrots, peas, corn, green beans and lime beans)

Besan flour - half cup

Water - 4 cups (depending on the consistency you prefer)

Green chillis - 4 (depends on how spicy you prefer)

Oil for seasoning - 1 tablespoon

Mustard seeds - 1 teaspoon

Urud dal - 1 tablespoon

Turmeric powder - half teaspoon

Asafoetida powder - a pinch

Curry leaves - a sprig

Salt as required

Lemon/Lime extract - 1 tablespoon

Coriander leaves - finely chopped

Method:

Heat oil in a kadai and add the mustard seeds, when it pops, add urud dal. When it turns golden, add the green chillis and vegetables and stir well.

Pour 2 cups water and add a little salt and curry leaves.

When the water starts bubbling, add turmeric powder and asafoetida powder.

Meanwhile, whisk the besan in remaining two cups water avoiding lumps.

When the vegetables are cooked add the besan water and keep stirring.

You will notice the consistency thickening.

Adjust water until the masal thickens as well as the raw besan smell goes away.

After the content thickens, turn off heat and add lemon juice after 5 minutes and garnish with chopped coriander leaves before serving.

Goes well with iddlis, dosas and chapathi/rotis.

Other versions:

1. Sauté onions before adding the vegetables.

2. Sauté onions and a couple of chopped tomatoes before adding the vegetables. In that case, you don't have to add the lemon juice.

3. Just sauté the chopped tomatoes and add the vegetables. You don't have to add the tomatoes.

4. Substitute with red chilli powder for green chillis. But green chilli masal is much tastier.

5. You can make this masal with just 'Onion and tomato' or 'tomato' alone. You don't have to add any other vegetable.

Please share your versions of this recipe in the comment section.

Kelloggs cereal recall - consumer alert

2010-06-26T11:50:00.000-07:00

Kellogg Co. is voluntarily recalling about 28 million boxes of Apple Jacks, Corn Pops, Froot Loops and Honey Smacks cereals, saying a "waxy" smell and flavor coming from the package liners could make people sick.

Please follow this link for more information.

http://consumeralert.kelloggs.com/consumeralert.aspx?id=3870

Sorakkai thogayal / Bottle gourd chutney

2010-06-25T13:19:00.000-07:00

The recipe for bottle gourd or dudhi/dhoodhi chutney is more or less the same as the chow chow chutney that I posted a few days ago. As for the bottle gourd, the cooked vegetable is cooling, diuretic, sedative and anti bilious. Here is the recipe.

Ingredients:

Bottle gourd - 1 large

(The different names for bottle gourd are sorekayi, Sorakkai, Dudhi, Dhoodhi, opo)

Water - half cup

Asafoetida powder - a pinch

Tamarind - a pinch (if using concentrate, take a drop or two)

Salt as required

green chillis - 2 to 3 (adjust the number as per your taste)

Turmeric powder - a pinch

Urud dal - 2 tables spoons

Curry leaves - handful

Method:

Peel the bottle gourd skin and chop the vegetable into chunks. Discard big seeds.

alternatively, use the grater disc in the food processor.

In a saucepan, allow the grated vegetable to boil in half cup or three fourths cup water.

Add salt as it boils. Allow it to cook and turn off when the vegetable is cooked and all the water disappears.

Allow it to cool down.

Meanwhile, roast the urud dal with curry leaves in low heat using very little oil until the urud dal is golden color.

When the roasted dal cools down, reserve a few roasted dal and a couple of roasted curry leaves for garnish and grind the following using a mixer. Cooked vegetable, red chillis, turmeric powder, asafoetida powder, tamarind and the remaining roasted dal and curry leaves. Seasoning with mustard seeds is optional.

The thogayal/chutney is ready. Garnish with urud dal and curry leaves. Serve it with rice or dosa. You can also grind a bunch of coriander leaves if you are using this chutney for dosa. Also, adding a spoon of sugar while grinding enhances the taste. A mustard seeds seasoning can be done after it is ground.

Okra curry / Vendaikkai varuval/poriyal

2010-06-23T08:58:00.000-07:00

Curry, varuval, poriyal or palya with okra- are different versions of the same recipe which involves roasting the vegetable. I prefer a non stick kadai for low fat cooking. Cooking with okra needs constant monitoring. I prefer using fresh okra rather than the frozen alternatives. Here's my recipe.

Ingredients:

Okra / vendaikkai / bendekkai - 2 lbs

Oil - 2 tablespoons

Mustard seeds - 1 teaspoon

Turmeric powder - quarter teaspoon

Salt as required

Asafoetida powder - one pinch

Red chilli powder - 1 teaspoon

Method:

Wash okra using a colander. Drain off water completely and keep it aside. The vegetable should be moist while using. Not wet.

Chop the okra discarding both ends. Don't worry about the slimy sticky stuff.

Use only okra that cuts easlily / smoothly - avoid over grown ones - which is called muthhal.

Heat oil in a heavy bottomed wide non stick kadai. Add mustard seeds. When it pops, add the vegetable and give a brisk stir.

Leave the vegetables in medium to low heat and stir very occasionally. Constant stirring will make the vegetable soggy.

After about 15 minutes add the salt, turmeric, red chilli powder and asafoetida. Give a quick stir and allow it to roast in medium heat for a minimum 10 to 15 minutes. Stir every 5 minutes. Avoid frequent stirring.

By now the vegetable should have cooked well. If the okra looks like as shown in the above picture, it is time to turn off the heat.

Enjoy the roasted okra. Vendakkai varuval ready.

Garlic kichidi / Poondu kichidi

2010-06-21T17:26:00.000-07:00

This is a fantastic recipe from my dear friend Priya. It is a wholesome meal rich in carb, protein and fiber. The last time I visited them, she did this amazing dish and we all loved it. The recipe as such is simple and a great recipe especially for growing kids. Budding cooks and working moms would cherish this recipe. If you have had a really heavy dinner, this would be the best dish for next day brunch or lunch. Here is the recipe.

Ingredients:

Basmathi rice - 1 cup

Split (yellow) moong dal - Three fourths cup

Water - 5 cups

Salt as required

Oil - 1 tablespoon

Ghee / clarified butter - 3 tablespoons

Vegetables - 2 cups (green peas, chopped carrots and 1 inch cut green beans together)

(you can also use frozen carrot peas)

Peeled garlic cloves - 7 to 8 (If using garlic in India, take only 4 cloves)

Red chillis - 2 to 3 (use more if you want more spicy)

Curry leaves - a sprig

Mustard seeds - 1 teaspoon

Urud dal - 1 tablespoon

Asafoetida powder - 1 pinch

Turmeric powder - half teaspoon

Method:

Wash basmathi rice and moong dal two to three times and pressure cook together with salt and 5 cups water. Make sure the content is mushy.

Heat oil in a big kadai and add mustard seeds, when it pops, add the urud dal, when it turns light brown, add the garlic, curry leaves and red chillis and sauté for a minute and then add the cut vegetables.

Add 1 cup water, little salt and allow the content to boil. When it is boiling add turmeric powder and asafoetida powder.

Mean while, stir the cooked rice and dal and keep it aside.

When the vegetables are well cooked, add the cooked rice and dal and pour a cup of water.

Make sure the content is not too thick. Pour water if needed.

Mix well and add the ghee.

You can also garnish with ghee fried cashews.

Serve this with a spicy pickle.

It is a wholesome meal with carb from rice, protein from the moong and fiber from vegetables. Of course a little fat from oil and ghee. A great dish for saturday brunch.

Simple delectable Tomato soup

2010-06-18T15:24:00.000-07:00

My today's lunch menu was simple and delicious. Tomato soup and bread. A can of diced tomato, an onion and few spices can be turned into one delectable delight - 'tomato soup' that is simple, homemade and fresh. Most of the tomato soup recipes are similar. The spices/herbs we add to it makes all the difference. This recipe with Indian spices and herbs, is so simple and easy to prepare. Here's the recipe.

Ingredients:

Diced tomato - 1 can (28 oz)

(or use 5 to 6 large, not so sour tomatoes)

Red onion - 1 medium

Bay leaves - 3

Garlic cloves - 3

Water - 2 cups

Butter - 1 teaspoon

Turmeric powder - a pinch

Asafoetida powder - a pinch

Cumin powder - half teaspoon

Dhania powder - half teaspoon

Red chilli powder - half teaspoon (optional)

Crushed peppercorn - quarter teaspoon

Salt as required

Butter and cilantro(coriander leaves) for garnish

Method:

Chop the onions and dice the tomatoes.

Heat a teaspoon of butter in a kadai and add the bay leaves, garlic and chopped onions.

When the onions turn light brown, add the tomatoes and pour water.

Cook covered for 15 minutes or pressure cook for 2 whistles.

When it cools down, fish out the bay leaves and grind the content.

Allow the ground content to boil in low heat.

Add the turmeric, asafoetida, red chilli, dhania and cumin powders, crushed peppercorn and salt. Mix well. You can omit red chilli powder if you do not wish to have a spicy soup.

Allow it to boil for another 5 minutes in low heat. Stir occasionally.

The soup is ready. Enjoy the soup garnished with a dash of butter and 2 sprigs of cilantro.

If the tomato is too sour, adding cooked carrot pulp (cooked and mashed carrots) will beat the sourness in the the soup and will enhance the flavor as well.

TIPS:

1. If you do not want the tomato seeds or the peels in the soup, strain the ground content and allow it to boil. If you use peeled diced tomato can, this procedure won't be necessary.

2. If you use the peeled diced tomato can, you can add a handful of split moong dal or masoor dal before cooking the tomato. In that case, add a little more water. This will boost the protein and also will make the soup filling.

3. If you are following the straining method, you can add a cup of cooked split moong dal or masoor dal for a protein boost after the tomato is ground and strained.

4. Blanch the tomatoes first and then use it. This way, you don't have to strain the pulp.

5. Soup with bread, croutons and/or soup sticks make it more appetizing.

Chayote chutney / Chow chow thogayal

2010-06-16T16:57:00.000-07:00

The chayote or chow chow (as we call it), is a pear shaped squash, that can be used to prepare kootu, sambar, palya(curry or salad), raitha. For the first time, my kitchen has seen this versatile vegetable in the form of thogayal or othewise chutney. We loved this healthy chutney with rice. I had prepared a spicy dry okra curry to go with it. Though the dinner menu was simple, it was a feast. I used my Cuisinart 11 cup food processor to grate the vegetable. This 'no onion, no coconut' chutney will go well for dosa too. Here is the recipe.

Ingredients:

Big chayote/chow chow - 3

Water - half cup

Asafoetida powder - a pinch

Tamarind - a pinch (if using concentrate, take a drop or two)

Salt as required

Dry red chillis - 3 or 4 count

Turmeric powder - a pinch

Urud dal - 2 tables spoons

Curry leaves - handful

Method:

Peel the chayote skin and chop the vegetable into chunks avoiding the seed in the center.

Using the grater disc in the food processor, grate the chayote chunks.

In a saucepan, allow the grated vegetable to boil in half cup or three fourths cup water.

Add salt as it boils. Allow it to cook and turn off when the choyote is cooked and all the water disappears.

Allow it to cool down.

Meanwhile, roast the urud dal with curry leaves in low heat using very little oil until the urud dal is golden color.

The thogayal/chutney is ready. Garnish with urud dal and curry leaves. Serve it with rice or dosa.

I used CUISINART CUSTOM PRO 11 CUP FOOD PROCESSOR, that I got from Macy's. It is also available in Amazon. My best kitchen companion or grating, chopping and grinding.

This is my entry to 'My food find event' hosted by Srimathi of Few minute wonders.

Seven myths about veggies

2010-06-09T17:50:00.000-07:00

Found an article about myths about vegetables in Yahoo. Here's the link. Quite interesting....

Baklava - a Mediterranean delight

2010-05-18T08:22:00.000-07:00

Baklava is a rich sweet pastry made of layers of phyllo dough, filled with chopped nuts and sweetened with a honey based syrup. A very high calorie food that is truly a delight for any occasion. The baklava is a recipe that cannot go wrong. A very easy recipe but a time consuming one. I followed Alton brown's recipe for baklava. I made few changes to the original recipe. It is definitely a must try sweet if you are a sweet lover. Here's the recipe.

Ingredients:

1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground

15 to 20 whole allspice berries

8 ounces blanched almonds

8 ounces raw or roasted walnuts

8 ounces raw or roasted pistachio

2 cups sugar

1/4 cup water

1 teaspoon rose water

2 pound phyllo dough, thawed overnight (used 2 safeway brand phyllo dough pakets - each packet had 18 sheets)

16 oz unsalted butter, melted - (used challenge unsalted butter)

For the syrup:

Quarter cup honey

1 1/4 cups water

2cups sugar

1 cinnamon stick

2 teaspoons orange zest

4 pods cardamom

Method:

Heat the oven to 350 degrees F.

Grind the cinnamon stick and whole allspice.

Pulse grind each nut separately in the food processor. Use a strainer and separate the powder from the chopped nuts.

Mix in the 'powdered all spice and cinnamon' and sugar to the finely chopped nuts and set aside.

Combine the water and rose water in a small spritz bottle and set aside.

Use a large non stick tray (13 X 9 X 2 metal tray). Brush with melted butter on the bottom and sides.

Open the phyllo sheet packet and cover it with a moist towel so that the sheets do not dry.

Please pay attention while following this recipe as there are repeated lines which might be confusing.

Take one phyllo sheet and place it in the tray.

Brush melted butter using a brush.

Place another phyllo sheet and brush it with butter. Repeat this for 8 more sheets, total of 10 sheets.

Stir in the nuts and spread one third of the nuts evenly on top of the 10th sheet and cover it with a sheet. Brush the sheet gently with melted butter and place another sheet. Brush with melted butter.

Repeat for another 4 sheets for a totol of 6 sheets above the nuts.

Again spread half of the remaning nuts evenly and place a sheet and brush with melted butter.

Repeat for another 5 sheets for a total of 6 sheets above the nuts.

Again spread the remaining nuts evenly and place a sheet and brush with melted butter.

Repeat for another 10 sheets.

Brush butter generously on the top layer and place it in the oven for 15 minutes.

Remove from oven and cut into 1 inch squares and place it in the oven again for approximately 40 minutes.

Remove from the oven.

Remove the top most crusty layer and allow it to cool down completely - approximately 1 to 2 hrs.

Meanwhile,

Combine the honey, water, sugar, cinnamon stick and orange peel in a 4-quart saucepan and set over high heat.

Stir occasionally until the sugar has dissolved.

Once boiling, boil for 4 to 5 minutes, stirring occasionally.

Remove from the heat and strain the syrup to discard the orange peel and cinnamon stick and cardamom pods.

After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before.

Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan.

Allow the pan to sit, uncovered until completely cool. For best results, cover and store at room temperature for at least 8 hours and up to overnight before serving.

Store, covered, at room temperature for up to 5 days.

Cancer Institute Foundation presents Kitchen Khiladi - cooking competition

2010-04-15T17:36:00.000-07:00

CIF Kitchen Khiladi Is Back

“There is no love sincerer than the love of food” said George Bernard Shaw.

Love to unleash your creativity in the kitchen? Here is your chance at making a difference while doing the thing you love. Adorn your chef hats and join CIF Kitchen Khiladi 2010.This event is organized by the Cancer Institute Foundation, a non profit organization raising funds for providing free cancer care to poor patients in India (http://www.cifwia.org). You can find the audio and video of the previous years’ contests in their website.

The event consists of two rounds: an audition and a final. In the audition round, contestants cook a vegetarian dish, using the main ingredient provided in the rules booklet at the CIF website mentioned above, and bring it to the auditorium.

This Year’s main ingredient for the Audition round: CARROTS.

The eight finalists selected for the final round will cook live in front of judges and audience. Judging will be done by a panel of judges including renowned chefs & nutritionists and the public.

Not a cook? Not a problem. Food connoisseurs are welcome – both to enjoy the food and judge.

Audition	Finals
Date: Saturday, 15^th May 2010	Date: Saturday, 29^th May 2010
Time: 12pm	Time: 3pm
Venue: Lucie Stern Community Center, Palo Alto, CA	Venue: Young Chef Academy, Sunnyvale, CA

SAVE THESE DATES in MAY and visit the CIF website http://www.cifwia.org today for registering.

Idli upma

2010-04-01T09:19:00.000-07:00

The name says it all, isn't it? I used to make this upma only with the left-over idlis. I realised later that, idli in the form of upma is more filling and appealing as well too. Idli upma can be made in different ways. It is one dish where you can show all your creativity. You can make it look more appealing and colorful by addling your favorite vegetables. It is definitely a wholesome meal and a heavy breakfast. Here is the recipe for the basic idli upma.

Ingredients:

Prepared iddlis - 8 to 10

Oil for seasoning

Mustard seeds - 1 teaspoon

Urud dal - 1 tablespoon

Red chillis - 3 - crushed/boken into two

Turmeric powder - quarter teaspoon

Asafoetida powder - one pinch

Curry leaves - 1 sprig

Ghee for extra flavor

Salt as required

Method:

Make small chunks out of the idlis. The best way is to use the finger tips and crush it into small pieces.

Heat oil in a kadai. Add the mustard seeds. when it sputters, add the urud dal. When it turns light brown, add the red chillis, curry leaves. Turn off heat and add the salt, turmeric powder and asafoetida powder.

Now stir in the idli chunks until even distribution. Add ghee for extra flavor.

With vegetables:

After seasoning, add the chopped onions and sauté and add the turmeric, salt and asafoetida. Add chopped vegetables and sprinkle water. Mix in the idlli chunks after the vegetables are well cooked. Grated carrots, grated beets, green peas, finely chopped green beans are some of the vegetables that are usually added. You can also use the frozen mixed vegetables. You can sauté different colors of bell peppers too while frying the onions.

This is my entry to Mahanandhi's JFI, now hosted in Veggie platter as JFI - Breakfast.

Instant Dal powder for rice - Paruppu podi

2010-03-31T21:01:00.000-07:00

The birth story of this dal powder: One of the items in my menu was Dal chutney for rice, when my friends visited us a couple of weeks ago for lunch. I roasted the gram dal and it was ready to be ground with the fresh coconut. I realized later that I had ran out of fresh coconut. Then, I came up with a plan of grinding it with the desiccated coconut, though I was so sure it would not taste like the regular dal chutney. Using my preethi chef pro plus mixie, I powdered the roasted gram dal with the dry coconut. No sooner did I see the powder, than, I thought I could use it as such as 'dal powder' instead of chutney. This is the story. When I told this to my mom, she told me that this powder is very common in many households, especially among kannadigas. She also mentioned it's name in kannada but I forgot now. Whatever it is, It was absolutely new for me. Felt like shouting Eureka. Coming to the recipe, this is a very simple one and yet delicious. My friend suggested that I can use this as Milagai podi for iddli/dosa as well, apart from mixing it with rice. You can also store this for a couple of days in fridge. Comes really handy for busy working moms.

Ingredients:

Gram dal / kadle bele - 1 cup

Kobri or Desiccated coconut - 2 tablespoons

Ginger - 1 inch - peeled and chopped

Red chillies - 2

Green chilli - 1 - chopped

Asafoetida powder - 1 pinch

Curry leaves - a sprig

Salt as required

Oil - a teaspoon for roasting dal

Method:

Roast the gram dal with a teaspoon of oil in low heat. Make sure the dal is roasted
evenly.

Once the dal is roasted, add the following ingredients: Ginger, red and green chillis, and curry leaves and turn off the heat.

Cool the content to room temperature.

Grind the content well with salt and asafoetida powder.

You can mix one spoon of this dal powder with hot white rice and add a dab of ghee to enhance the flavor. Side with curd and/or vadaam.

Spicy Dal palak - my version of Keerai masiyal

2010-03-25T19:56:00.000-07:00

I had a bunch of spinach and a cup of cooked toor dal. Earlier, I used to prepare only Keerai sambar with dal and spinach. This time I tried something different. I sautéed some onions, added tomatoes, then cooked the spinach in it with some added spices and finished it with dal. Ta-daaa!!! my version of keerai masiyal, which I named spicy dal palak was ready in no time. The taste was just out of the world. We had this with rice. I am sure it will taste good with chapathis/rotis too. Let me share the recipe. Here it is.

Ingredients:

Palak / Spinach - Chopped - 2 cups

Cooked Toor dal - 1 cup

Onions - 1 medium - preferably red onion - chopped

Tomato - 2 - pureed or half a can tomato puree

Green chillis - 4 count - (increase or decrease as per your taste) Since the gravy is green, colored green chillis like yellow, orange or red can be used

Ginger - 1 inch - skin peeled and finely chopped (1 teaspoon ginger paste can be substituted)

Turmeric powder - quarter teaspoon

Salt as required

Dhania powder - 1 tablespoon

Jeera powder - half tablespoon

Mustard seeds - 1 teaspoon

Urud dal - 1 table spoon

Oil for seasoning

Method:

Heat oil in a wide kadai. Add the mustard seeds, when it splutters, add the urud dal, when it turns golden color add the green chillis, ginger and onion.

Sauté the onion. When it turns light brown, add the tomato puree.

When you see the content bubbling, add the following: turmeric, dania powder and jeera powder.

Stir well and add the chopped spinach. Pour just half cup water and cook the content partially closed.

When the spinach is well cooked, add the cooked toor dal and mix well. Wait for one bubble and turn off heat.

Serve with rice or roti. This is a very healthy alternative for many other high calorie gravies.

Note: This gravy can be cooked without the dal too. Also, you can avoid onion or tomato or both.

This is my entry to 'Healing foods event - Spinach' hosted in Dilse, an event started in Siri's corner.

Masal Vadai - Restaurant style

2010-03-23T10:33:00.001-07:00

Longing for restaurant style masal vadai? here is the recipe that is sure to please your yearning tastebuds. It is not very hard to prepare these spicy tasty cruncy vadais. I used the Cuisinart 11 cup custom pro food processor to grind the soaked dal. You can use any mixer/grinder to grind the dal. Before I bought this food processor, I ground dal using either ultra grinder or the preethi chef pro plus. I have added one secret ingredient that will sure make these vadais more crunchy. Here is the recipe.

Ingredients:

Toor dal/Tuar dal - one and half cups

Channa dal - half cup

Moong dal (yellow) - half cup

Onion - 1 large - chopped finely

Green chillis - 6 to 7 (increase or decrease the number of chillis are per your taste)

Asafoetida powder - 2 pinches

Curry leaves - chopped - handful

Coriander leaves - chopped - handful (optional)

Ginger - finely chopped - 1 tablespoon

Sonf - fennel seeds - 1 tablespoon

Salt - as per taste

Oil for deep frying

Method:

Soak toor dal and channa dal together in water for about 3 hours. Drain water and keep it aside.

Squeeze out excess water from the chopped onion and keep it aside.

Grind the curry leaves, green chillis, ginger, sonf, and salt in a food processor.

Drain the water completely from the soaked dal and add it in the food processor.

Pulse for few times, until the dal is well ground. You can use any grinder/mixer to grind the dal. In that case you might have to sprinkle water to grind. Use only very little water.

Transfer the content to a bowl and add the onion, coriander leaves and the moong dal. You don't have to soak the moong dal. Just add all these ingredients and mix well. You should be able to make small balls out of the prepared base.

Heat oil in a kadai. Meanwhile, make small balls and flatten the ball and arrange it in a plate. You can fry 3 to 4 vadas at a time.

Fry in medium heat only. Flip the vadais while frying. Once the vadais are golden brown, drain excess oil and transfer it to a bowl lined with kitchen paper towel.

Repeat until all the dal is fried.

Serve it piping hot or just warm with/without chutney. Enjoy these vadas with a cup of coffee or tea.

Kalkandu Bhath with Mixed nuts

2010-03-16T07:30:00.000-07:00

Ugadhi wishes to you all. May this year be filled with happiness and prosperity. My mom used to make this Kalkandu bhath/saadam/rice using all the prasad we get in the temples. I did not ask her the recipe. I made up my own using the kalkandu, elachi, nuts and raisins and of course with the important ingredients rice and ghee (clarified butter) . This is one high calorie food, a delicious delicacy for any occasion. This recipe might not be the authentic way to do this sweet but sure is a delight that is made easy. Here's the recipe.

Ingredients:

Cooked rice - 2 cups - Rice must be cooked soft in pressure cooker and must be still hot while preparing this dish.

Ghee - half cup

Mixed nuts (or any one for combination of nuts of your choice) - 1 cup

Elachi / Cardamom powder - half teaspoon

Kalkandu / Sugar candies - 1 and 1/4 cups ( substitute with plain sugar 1 and half cup if you don't have the kalkandu)

For nuts I used mixed nuts of Almonds, Cashews, Pistachios, Walnuts and added raisins too.

Method:

In a teaspoon of ghee, roast the nuts and keep it aside.

Take a wide and heavy bottomed kadai.

Dissolve the sugar candies (Kalkandu) with half cup water in medium heat.

Once the sugar is dissolved, add the cooked rice, and cardamom powder and reduce the heat.

Keep stirring to avoid mixture sticking to the bottom of the vessel.

Once the rice is mixed well with the dissolved sugar, add the nuts and ghee.

Mix well. At this point, you can taste the sweet and add more sugar if you think the sweetness is not enough. Mix all together and turn off heat.

The sweet is at it's best while it is still warm.

Springing back to blogging this spring

2010-03-15T16:16:00.001-07:00

I was waiting, hoping and wishing to start blogging again and here I come. I am extremely delighted to meet all my foodie buddies and my blog followers once again.

Thank you for all the emails. I am sorry if I had not replied to your mails. It has taken several months for me to bounce back to active lifestyle, since I did not expect a prolonged shoulder rehab. All is well now.

In the past year, I have experienced a lot of pain. First the shoulder pain, then the shoulder surgery and then the painful rehab process. Imagine a home, the lady of the house is doing even the regular chores for one full year with a lot of muscle pain in the shoulder. I do not want any one to go through what I experienced, specially to those cooks living abroad. I want to share with you all what I have learnt in the past year.My advise to everyone is, do not take your hand for granted. Please do not abuse it by cooking too much all the time, carrying heavy groceries etc. My advise also extends to all the perfectionists in the kitchen. Kitchen has to be clean and hygienic. Period. Don't exhaust yourself to keep it super duper clean. Also, don't throw too many parties unless you are in good health and spirits. Party means 'A hell lot of work'. I love to throw parties, specially because, it is the only way you get to interact with people especially in the winter days. My advise here is, please do not strain too much and take yourself for granted.

My new companion in my kitchen is the Cuisinart food processor. The ultimate food processor one can own. Indian cooking using this food processor is a breeze. I am talking about the Cuisinart 11 cup custom pro food processor. This was really a helping hand to me. I now use the food processor for most of the recipes. I will be posting various recipes that can be made easily using this food processor. Such a wonderful investment.

Tomorrow is Ugadhi. Kannada, telugu new year. Tomorrow, I will be posting a recipe for Kalkandu Bhath prepared with mixed nuts. It is a very easy breezy sweet that you can prepare in no time. See you all tomorrow.

Happy birthday to Paajaka recipes !

2009-10-01T13:32:00.000-07:00

Cancer Institute Foundation presents SAARAL

2009-08-26T17:37:00.000-07:00

Hi friends, it's been at least a couple of months since my last post. Even though I have not posted any, I've been following everyone's post through feeds in bloglines. I've not been doing well of late. I am recovering from a shoulder (arthoscopic) surgery which I had a month back and I am now religiously doing the physio therapy exercises. I am hoping to be back to normal in a month or two from now. Meanwhile, just wanted to say hi to you all.

I want to thank all my friends and family who really pitched in when we needed help like cooking for us and as well taking care of my daughter while I needed rest. I know you will all be reading this post. Mere words are not enough to thank you all for the help and support rendered when in need. I really appretiate it and a big thanks to you all.

I am in complete rest now. The 'food' part, we are able to manage. My husband cooks, we cater food from my friend, plus, my family, friends and neigbors cook for us, sometimes we go to restaurants...It's quite natural to think of our folks in India, when we are not doing well. But, since I have all my friends and family here helping us, I really don't feel too homesick. Thank you Subha (my SIL), SRK (my relative), and ALL my friends. I am really blessed.

I have always been a big fan of few games like master minds, reversi etc. I found an awesome site (a neat single page website), where you can play all these games for free. I'ts a website called mah-jongg.ch specially dedicated for challenging mind games. Very neat. Since, I can move my wrist now, I have been playing Rush Hour, Master minds, Reversi etc. Really challenging mind games. Try it and you'll love it, but don't blame if you get addicted.

My friend Shoba, an active volunteer for CIF (Cancer Institute Foundation) sent me a mail regarding the upcoming event in Bay area. Details below.

CIF (Cancer Institute Foundation) is having a spectacular event "SAARAL" this year on SEPT 12 in the SF Bay area. There will be a Tamil light music show by "Eastern Winds", an upcoming bay area troupe and also dances by the well known dance group "Mona Sampath Dance Company" also known as "Naach".

To know more about the event, you can find the poster here. Tickets cost just $15 each and are available on line here.

CIF in USA mainly raises funds for the Adyar Cancer Institute in Chennai , which is led by Dr. Shanta as the Chairman. All the doctors in the institute are dedicated to giving free cancer care to poor patients. The proceeds from this show will directly go to the institute and mainly towards the Mobile Clinic , where doctors travel in Vans to various villages, helping create awareness , thereby preventing and also treating people if the needs arise.To know more about CIF, please visit http://www.cifwia.org.

I really miss the blogsphere which is in full swing now, with many many events, many many new comers, many many recipes. I 've been bookmarking quite a few recipes and am praying to come back to normal soon and try those recipes one by one. Okay friends, I'll take leave here. My shoulder is not co-operating. It needs rest. Bye all of you. See you all in my next post hopefully in a month or two. Take care all of you.

MEC - Nuts roundup & Sweet series - Rice/Wheat and Diabetic friendly sweets roundup

2009-05-14T10:39:00.001-07:00

Here are the fabulous entries for the MEC - Nuts. Thank you friends for sending in the entries. Thank you Srivalli for giving me an opportunity to guest host this awesome 'Microwave easy cooking' event. All these enries are sure a quick treat for any occasion. I apologise for the delay in posting the roundup. Here is the roundup of MEC nuts

1. Almond and dates kheer

2. ChocNutBar - chocolate frosting

3. Almond rabri

4. Almond fudge

5. Kaju peda

6. Cashew rice

7. Chatpat masala cashewnuts

8. Masala peanuts

9. Badam halwa

Here is the roundup for the final event in the sweet series - Rice and wheat based sweets and diabetic sweets. I really apologise for the delay in posting the roundup. I really appretiate your patience. The sweet series event was a grand success. Hearty thanks for those who sent in their awesome entries for all the events. Here goes the final roundup of the Sweet series.

Sweets with rice / wheat & Diabetic sweets:

1. Semiya payasam

2. Sakarai pongal

3. Garvanu - wheat flour kheer

4. Boiled rice flour ladoo

5. Broken wheat kheer

6. Almond flavored rava payasam

7. Vegan sweet crepes with creamy filling

8. Sakarai pongal

9. Olaiappam - sweet iddli

10. Sugar free pumkin almond muffins

11. Oatmeal banana wheat pancakes

12. Sugar free chocolate chip cookies

13. Paal kozhakattai

14. Idichu pizhinja payasam

15. Lapsi - broken wheat porridge

16. Sweet pongal

17. Wheat laddu with ghee residue

CLICK HERE FOR ALL SWEET SERIES EVENT ROUNDUPS

Mint rice / Pudina saadam

2009-04-23T09:10:00.000-07:00

Oh! I love mint. I have used this wonderful herb in chutney, gravy, rasam, pulao and raitha. My version of mint pulao is mixing the ground mint paste to the cooking rice. Just thought, why not add the ground paste to the cooked rice instead of cooking rice. I called this creation 'mint rice' that retains all the goodness of mint plus the intense minty aroma. A wonderful variety rice for any occasion. Here goes the recipe for this easy, breezy, classy, minty dish.

Ingredients:

Cooked rice - 2 cups

(the cooked rice should not be too soft or sticky)

Mint/pudina - 1 big bunch

(I used 2 handful of mint leaves)

Onion - 1 large - chop the onions

(I used one large red onion)

Desiccated coconut - half cup

(I used powdered desiccated coconut)

Green chillis - 3 to 4

(I used 4 thai chillis. The number of chillis depends on how spicy you want the rice)

Ginger - half inch - peel the skin and chop it finely

Garlic - 2 cloves

(I used half teaspoon garlic paste and 1 teaspoon ginger paste)

Dry bay leaves - 3

Oil for seasoning - 1 tablespoon

Mustard seeds - 1 teaspoon

Urud dal - 1 tablespoon

Salt to taste

Ghee fried cashews - handful

Ghee for flavor - 1 or 2 tablespoons

Method:

Grind the mint with desiccated coconut and green chillis using very little water. Keep it aside.

Heat oil in a large kadai. Add mustard seeds. When it pops, add the urud dal. When it turns light brown, add the bay leaves and the chopped onions.

Fry the onions in medium heat for a minute and add the ginger and garlic. When the onion turns translucent add the ground mint.

Reduce the heat and keep stirring. You will notice the bring green mint turning light green. Add salt and turn off heat.

Mix in the rice until equal distribution. Add ghee for extra flavor. You can also mix in a handful of the powdered desiccated coconut. Garnish with ghee fried golden cashews and/or sprinkle powdered desiccated coconut on top and serve separately or accompanied with any raitha of your choice.

Almond dates kheer

2009-04-17T12:15:00.000-07:00

Oh! it was heavenly. I fell in love, the first time I tasted kajoor ka kheer in Turmeric restaurant in Sunnyvale, CA. Since then, I've been planning to try this recipe one day. Mahanandi's post about Sukham Ayu cookbook recipe, Dates Kheer kindled my desire to try this recipe and I thought I can try today, being my birthday, a perfect day to treat myself with this delicious kheer. I tried this in my own style and it turned out to be fantabulous (a new word used by many now a days). What an excellent treat it was! No mess since I tried this recipe in Microwave. The tasty kheer was ready in few minutes. The kheer can be prepared in stovetop or microwave. I am sure it is mess free in stovetop method too. As for me, no kheer is complete without the flavor of cardamom. Here is the recipe.

Ingredients:

Pitted dates - 12 count

Almond powder - half cup

(or grind 2 handful almonds to a fine powder)

Sugar - 1 cup

(reduce the amount of sugar if the dates are too sweet)

Evapored milk - 1 can

(you can substitute with plain milk too)

Water - 2 cups

Cardamom powder - half teaspoon

Microwave method:

Chop the dates very finely. As the dates are sticky, I used a chopper to finely cut the dates.

Pour water in a microwavable safe container and whisk in the almond powder. There should not be any lumps.

Microwave on high (open) for approx 5 minutes.

Now, add the dates and whisk well.

Microwave on high for 5 minutes.

Add in sugar and cardamom and whisk well.

Microwave on high for 3 minutes.

Pour one can of evaporated milk. Add more sugar if you think the kheer is not sweet enough.

Microwave on high for 3 more minutes and the kheer is ready.

Stovetop method:

Chop the dates very finely. As the dates are sticky, I used a chopper to finely cut the dates.

Pour water in a kadai and whisk in the almond powder. There should not be any lumps.

Keep stirring in medium heat for 5 minutes. You will notice the almond powder is getting cooked in the boiling liquid.

Now, add the dates and whisk well.

Keep stirring in medium heat. You will notice the boiling almond milk bubbling up. Keep stirring continuously.

Add in sugar and cardamom and whisk well.

Reduce the heat and give a brisk stir for a minute.

Pour one can of evaporated milk or plain milk. Add more sugar if you think the kheer is not sweet enough.

Keep in low heat for 3 more minutes and the kheer is ready. Turn off heat.

This is my entry to this month's MEC edition for Nuts hosted by me. Many thanks to Srivalli for initiating this MEC event. I am glad to host this event this month.

This is my entry to the Mithai mela hosted by Srivalli of Cooking 4 all seasons.

Reminder: Please send in your recipes for MEC Nuts. You have time till the end of this month. Ample time to create your own dish using nuts in the microwave.

Announcing MEC - Nuts

2009-03-30T09:29:00.000-07:00

Friends, it is a great pleasure hosting events in Paajaka and here I'm proud to host this month's MEC - Nuts. MEC is Microwave easy cooking. The name tells it all. This event focuses only on the recipes that uses ONLY microwave for cooking. This wonderful idea of Microwave cooking event was initiated by Srivalli of Cooking for all seasons. Thank you so much Srivalli. I am glad to host this wonderful event.

The theme for this month in MEC is Nuts. Here goes the simple but mandatory rules of participation for this event.

1. Cook any dish starring NUTS (any nut) as the main ingredient in a Microwave and post it on your blog from now till the last date of April, 2009. Note: Posts on Safety, Tips and other things related to to the theme are also most welcome.

2. Feel free to use this logo:

3. Multiple recipes are permitted and recipes submitted to other events are also permitted.

4. Recipes from archives can be accepted ONLY if you create a new post and linking to your entries, this post as well as Srivalli's MEC post.

5. Non bloggers are welcome to send in their entries. Just mail me with recipe and picture and I will include in the roundup.

6. Links to this post as well as to Srivalli's MEC post are required.

7. The entire cooking needs to be done in Microwave. Of course, use food processor or others for grinding stuffs, but no stove top please. Only vegetarian entries will be accepted. No egg and no meat please.

8. Send in your entry to mythreyee at paajaka dot com with the following details on or before Apr 30th 2009.

Subject: MEC - Nuts

Your name in your blog:

Your blog's name:

Name of the dish that your are sending:

Perma link to the post:

Picture (jpg only) of the dish that you are sending.

I hope the rules are clear. Please mail me if you have any questions. Let's get started. Let's celebrate Nuts all april. Looking forward to all those delicious entries. The roundup will be posted within a week after last date.

JFI - Cauliflower - Roundup

2009-03-02T11:22:00.001-08:00

Friends, JFI - Cauliflower roundup is here. Cauliflower is sure a versatile vegetable. Being the cauliflower season, try these mouth watering and delicious recipes. Thank you to all fellow bloggers who sent the entries and contributed to the success of this roundup. Thank you Indira for initiating the JFI. I enjoyed hosting this event. It's truly a celebration for the chosen ingredient and I am glad I chose cauliflower and very happy that I could aggregate the different vegetarian cauliflower recipes. Click on the slideshow to view all pictures. The recipe links are sorted in the order I received. Thank you once again for pouring in your entries.

1. Gobi dry manchurian

2. Cauliflower bajji

3. Vegetable biryani

4. Vegetable biryani

5. Brinjal cauliflower curry

6. Cauliflower fried rice

7. Phulgobhi sambhari

8. Mixed vegetable gratin

9. Lamb and cauliflower curry

10. Cauliflower kachori

11. Quick cauliflower subzi

12. Kasuri methi gobi

13. Gobi parata

14. Cauliflower stirfry

15. Cauliflower tagine

16. Gobhi manchurian

17. Cauliflower curry

18. Cauliflower carrot kurma

19. Cauliflower masala

20. Aloo gobi

21. Aloo gobi masala

22. Cauliflower korma

23. Cauliflower and pasta bake

24. Gobhi sandwich

25. Cauliflower paratha

26. Cauliflower sabji

27. Cauliflower potato paneer vegetable

28. Cauliflower lollipops

29. Gobi manchurian dry

30. Cauliflower kurma

31. Mixed vegetable kurma

32. Aloo gobi or Potato cauliflower gravy

33. Cauliflower palya

34. Cauliflower bhaji

35. Chilly gobi manchurian

36. Special spicy cauliflower

37. Gobichi bhaji

38. Gobi paratha

39. Cauliflower sukke

40. Gobi bhaji

41. Gobi butterbeans and mint kurma

42. Cauliflower broccoli and pasta soup

43. Phool gobi matar sabzi

44. Pav bhaji

45. Cauliflower brown rice

46. Tandoori gobi

47. Cauliflower and red pepper curry with almond flavor

48. Gobi paratha

49. Gobi and chickpea gravy

50. Masala gobi aloo phulkopir dum

51. Coriander cauliflower peas curry

52. Gobi matar

53. Gobi ki sabzi

54. Gobi manchurian

55. Cauliflower soup

56. Cauliflower paruppusuli

57. Cauliflower pakoda

58. Cauliflower peas curry

59. Cauliflower milagu pirattal

60. Crispy capsicum cauliflower

61. Fried cauliflower

62. Cauliflower pepper curry

63. Cauliflower masala

Kadle bele or Gram dal chutney for rice

2009-02-23T13:23:00.000-08:00

I used kadle bele (otherwise called gram dal or chana dal) to make a quick and tasty chutney. Rice with this chutney and some javarisi vadam is heaven. I sometimes side this rice with curd if the chutney is too spicy.

Ingredients:

Gram dal / kadle bele - 1 cup

Grated fresh coconut - 2 tablespoons (frozen fresh coconut shredded/sliced can be substituted. Thaw it before use) - increase or decrease the quantity to your taste.

Ginger - 1 inch - peeled and chopped

Red chillies - 2

Green chilli - 1

Asafoetida powder - 1 pinch

Tamarind concentrate - half teaspoon or raw tamarind a pich or two

Salt as required

Oil - a teaspoon for roasting dal

Curry leaves - a sprig (optional)

Oil - a teaspoon for seasoning

Mustard seeds - half teaspoon

Urud dal - 1 teaspoon (optional)

Water - half cup or as required

Method:

Using a teaspoon of oil roast the dal until it is golden brown. Keep stirring as you roast.

Once done, reduce the heat and add ginger, curry leaves (if using) and red chillies. Turn off the heat. Allow the content to cool down.

When it is cooled down completely, grind the content with coconut, green chilli, tamarind, asafoetida powder, little salt and water. Just enough water to grind. Do not add too much water.

Note: use less salt as the final quantity will be very less.

Transfer it to a bowl.

Now, heat a teaspoon of oil and pop the mustard seeds. Also add urud dal and wait until it turns golden brown and then pour the seasoning over the chutney and stir.

Serve this with white rice. Add a dab of ghee with this chutney rice for extra flavor.

This chutney is my entry to three wonderful events chutney/dip mania hosted in mane adige, Lentils mela hosted in Ashwini's spicy cuisine and My legume love affair - eighth helping hosted in The well seasoned cook. Waiting to see all the roundups.