tag:blogger.com,1999:blog-52976183731316655772024-03-10T23:22:51.678-04:00Maa Inti Vanta - My Home CookingOriginal Homemade Recipes and TidbitsUma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.comBlogger275125tag:blogger.com,1999:blog-5297618373131665577.post-53915706262398065052011-12-05T10:21:00.001-05:002011-12-05T10:22:32.724-05:00Annavaram Sri Satyanarayana Swami prasadam<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NEOWrjOqXZw/Ttze11-fzII/AAAAAAAAHSg/bEXG1QZS8sA/s1600/DSC07447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-NEOWrjOqXZw/Ttze11-fzII/AAAAAAAAHSg/bEXG1QZS8sA/s320/DSC07447.JPG" width="320" /></a></div>1 cup Godhumarava (Broken wheat sooji), rava<br />
1 1/2 cups Sugar<br />
¼ tsp Elachi Powder<br />
1/2 cup Ghee <br />
3/4 cup milk<br />
Cashew nuts, Almonds and Raisins<br />
<br />
<div style="text-align: justify;">Depending on the size of the rava, grind in a mixer jar to a rough course.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Take 2 tsp of ghee in a non stick pan and when it is hot, add almonds and cashew nuts and fry them, then add raisins. Remove the nuts and raisins, leaving ghee in the pan. Add godhuma rava and fry till it turns golden yellow stirring frequently without burning. Empty the rava into a plate or onto a paper.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Take 1: 2 ratio of water to the rava. Pour water into the pan and bring to boil, then simmer the stove and add rava in small quantity, stirring continuously. Be careful not drop the whole thing at once or lumps of rava will form and it will not be cooked evenly. Now add milk and mix well.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Once bubbles appear on the pan top, add sugar, gently stirring in. Add ¼ cup ghee, elachi powder and mix thoroughly. Keep stirring frequently till ghee bubbles appear on the top of the pan. This is a sign that rava has been cooked well. Garnish with nuts and raisins. The secret to this recipe is lots of fresh ghee and cooking on low flame till nicely done.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This prasadam can also be prepared with Bombay rava or sooji, this is how it is prepared in Annavaram, the abode of Rama sahita Sri Satyanarayana Swami. The prasadam offered to the devotees at the temple has a wonderful taste that cannot be replicated.</div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com1tag:blogger.com,1999:blog-5297618373131665577.post-45381310488917255392010-08-22T07:48:00.002-04:002010-08-22T07:48:46.951-04:00Pelalu vadiyalu<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_5Flhe8w0BFY/S5FpTNfVRAI/AAAAAAAAD-8/2FWuTVLykTI/s1600-h/pelalu2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://1.bp.blogspot.com/_5Flhe8w0BFY/S5FpTNfVRAI/AAAAAAAAD-8/2FWuTVLykTI/s320/pelalu2.jpg" /></a></div><br />
<a href="http://4.bp.blogspot.com/_5Flhe8w0BFY/S5FpFdYfFfI/AAAAAAAAD-0/9-wO-Wah4AQ/s1600-h/pelaluv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" kt="true" src="http://4.bp.blogspot.com/_5Flhe8w0BFY/S5FpFdYfFfI/AAAAAAAAD-0/9-wO-Wah4AQ/s640/pelaluv.jpg" width="640" /></a><br />
My friends from other parts of Andhra also never heard of this item, so let me explain a little about them. These are sun dried items, mainly used as a side dish with rice and dal. They belong to the category of papads and varthans (vadilayu). I guess it is a regional delicacy; even my husband had not tried it before marriage and now is a big fan himself!<br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">My aunt back home in India is a specialist in making pelalu vadiyalu. She would send us every year when we were small. But, with age she stopped doing personally, but passed on her recipe to the mahila society, a small scale industry run by the women of the village. That was one returning gift we brought from home with us always. Every time I would fry them, I would ration at the dinner table, saving for a special craving time. These are the pelalu vadiyam that I am talking about, but, not anymore. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I spoke to my aunt, she assured me that's it's all about mixing to a right consistency and binding the ingredients together. So, a prized family recipe I am sharing with you all today. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This is my maiden in trying out the pelalu vadiyalu. I am very happy with what I was able to make. It all started when recently I was strolling by the aisles in Apna Bazar in Edison, I found a big bag of pelalu, by the puffed rice and rice flakes (poha-atukulu). </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Pelalu (Juwar Dhani) are already-popped sorghum. They are exactly like popcorn - flavor-wise, only with teeny tiny kernels. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 bag Pelalu </div><div style="text-align: justify;">1 tsp Red chili powder </div><div style="text-align: justify;">1 tsp Vammu </div><div style="text-align: justify;">½ cup Sesame seeds – Til </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Add salt, vammu, red chili powder and roasted sesame seeds on pelalu and mix well, sprinkle water (in small amounts) till you are able to make a solid round ball. Squeeze hard so that it binds well. Place the ball on the knob of a pickle or jam jar and level it using your fingers, pressing hard and leveling at the same time. Then turn it around and gently tap the knob so that it falls freely on the cover. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Sundry the vadiyams on a polythene cover for 2 – 3 days or till they are dry and light. Store in an air tight container to be used throughout the year.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat oil in a kadai and fry the vadiyams on medium/low flame till nicely done. Drain and place on a paper towel to absorb the oil. Serve with lunch or dinner as a side dish for pappu or sambar. My son loves it with his curd rice!</div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com7tag:blogger.com,1999:blog-5297618373131665577.post-14526502418233833572010-06-25T10:54:00.002-04:002010-06-25T10:59:38.129-04:00Nimakaye karam (Lime karam)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_5Flhe8w0BFY/TCTDFtg3wZI/AAAAAAAAEBc/zrNt4vUhM_w/s1600/DSC06147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="http://4.bp.blogspot.com/_5Flhe8w0BFY/TCTDFtg3wZI/AAAAAAAAEBc/zrNt4vUhM_w/s320/DSC06147.JPG" /></a></div><div style="text-align: justify;">This is an instant side dish, quick and easy to prepare. </div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">6 Limes/ Lemons</div><div style="text-align: justify;">2 tsp Urad dal – Minnapappu</div><div style="text-align: justify;">2 tsp Chenna dal – Senagapappu</div><div style="text-align: justify;">1 tsp Jeera</div><div style="text-align: justify;">1 tsp Mustard seeds</div><div style="text-align: justify;">4- 5 Red Chilies</div><div style="text-align: justify;">Hing</div><div style="text-align: justify;">Few curry leaves</div><div style="text-align: justify;">1 tsp Red chili powder</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Squeeze lime/lemon juice, add salt and turmeric powder and keep aside. Avoid using instant lemon juice.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Take 6 tsp of oil in a small skillet and when oil is hot add urad and channa dal. Then add jeera, mustard seeds, hing, red chilies, and curry leaves. Fry till nicely done, remove from flame, add red chili powder for extra spice and let cool. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Let cool. Transfer the tadka into a blender jar, leaving oil in the skillet. Dry grind tadka to a smooth powder. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Mix the ground tadka, lemon juice and the oil in the skillet and mix well. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Serve as a side dish with rice or upma. The taste leaves a tingling taste craving you for more. </div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com11tag:blogger.com,1999:blog-5297618373131665577.post-475778246770487932010-05-10T14:53:00.002-04:002010-05-10T14:56:04.944-04:00Pessara pachadi<div style="text-align: justify;">Pessara pachadi is an age old pachadi that has been coming down from generations. This is a rescue item, for those days when we run out of vegetables in the fridge. Sliced onions with lemon juice and salt and hot tomato charu/rasam by the side, is, all it requires. </div><div style="text-align: justify;"> <a href="http://2.bp.blogspot.com/_5Flhe8w0BFY/S-hOmMgvOZI/AAAAAAAAEA0/7b7jVQJuMfc/s1600/pessra.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_5Flhe8w0BFY/S-hOmMgvOZI/AAAAAAAAEA0/7b7jVQJuMfc/s320/pessra.jpg" tt="true" /></a></div><div style="text-align: justify;">1 cup Moong dal – Pessara pappu</div><div style="text-align: justify;">10 – 12 Red chilies</div><div style="text-align: justify;">1 tsp Jeera</div><div style="text-align: justify;">Small lemon sized Tamarind</div><div style="text-align: justify;">Lemon juice</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Soak moong dal in luke warm water for 2 - 3 hours. Drain and keep ready.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In a mixer jar add 1 tsp raw jeera, raw red chilies (about 10 – 12) and dry grind them first. Then add the soaked moong dal, salt and grind to a smooth paste (add very less water).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Transfer into a serving bowl and mix with 2 tsp of lemon juice. This pachadi needs no seasoning; it is good to be eaten. Simple plain tomato rasam will be a great accompaniment with this pachadi. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Enjoy the pachadi with hot rice, a tsp of ghee or oil with warm rasam and onions sprinkled with lemon juice and raw green chilies dipped in salt. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_5Flhe8w0BFY/S-hOsKjGcMI/AAAAAAAAEA8/qWBXddJksb0/s1600/pessra1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_5Flhe8w0BFY/S-hOsKjGcMI/AAAAAAAAEA8/qWBXddJksb0/s320/pessra1.jpg" tt="true" /></a></div><div style="text-align: justify;">There is a bonus with this pachadi. With left over pachadi a crunchy chakki or attu can be made.</div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Add a chopped onions, green chilies and coriander, red chili powder, salt and ½ tsp jeera and 2 tsp rice flour. Mix well with the pachadi.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat a dosa griddle and add a tps of oil and spread the mix well and cook on medium flame till it is roasted well. This chakki has a wonderful and unique taste. Serve with warm rice and enjoy!</div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com2tag:blogger.com,1999:blog-5297618373131665577.post-86929383911901046582010-04-06T16:06:00.000-04:002010-04-06T16:06:02.609-04:00Carrot hawla<div style="text-align: justify;">Gajar ka halwa or carrot halwa is a very nutritious and tasty Indian sweet dish. It is a very simple process; nothing can actually go wrong here. By using evaporated or half-half, cooking time will be drastically reduced. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_5Flhe8w0BFY/S7uT_qayWVI/AAAAAAAAD_0/VuEKUo17hWg/s1600/carrothalwa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://2.bp.blogspot.com/_5Flhe8w0BFY/S7uT_qayWVI/AAAAAAAAD_0/VuEKUo17hWg/s320/carrothalwa.jpg" /></a></div><div style="text-align: justify;">1 lb Carrots </div><div style="text-align: justify;">1 can Evaporated Milk or 1 cup Half-half</div><div style="text-align: justify;">1½ cups Sugar</div><div style="text-align: justify;">4 tsp Ghee </div><div style="text-align: justify;">½ tsp Elachi powder </div><div style="text-align: justify;">2 tsp Raisins </div><div style="text-align: justify;">2 tsp Almonds </div><div style="text-align: justify;">2 tsp Pistachios</div><div style="text-align: justify;">2 tsp Cashew nuts</div><div style="text-align: justify;">Few strands of saffron</div><div style="text-align: justify;">1 tsp Rice flour</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Wash and peel carrots. Finely grate them, keep aside.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In a large non stick pan take 3 tsp of ghee, when warm add all nuts and then raisins, fry them till golden yellow. Remove the nuts and raisins from the ghee to a bowl. Keep aside. To the remaining ghee add another tsp of ghee and add the grated carrots, fry till the raw color changes. Then add a can of evaporated milk or cup of half-half and cook for a few minutes. </div><div style="text-align: justify;">Now add sugar, elachi powder and 1” butter or ghee. Cook on medium heat and keep stirring regularly. When it all comes close together add a tsp of rice flour. Rice flour acts as a binding agent and brings all the ingredients together. Add all the friend nuts and mix well or arrange on the top. And garnish with saffron. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Grease the serving bowl and transfer the contents into it. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Carrot halwa can be served warm or cold, it’s a personal choice. Enjoy it with fresh whipped cream or vanilla ice cream for variation. I have see people enjoying hot jelabi with carrot hawla and if you are like someone I know, warm halwa with roti for dinner!</div><div style="text-align: justify;"><br />
</div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com7tag:blogger.com,1999:blog-5297618373131665577.post-65962150811480151182010-03-26T16:18:00.001-04:002010-03-26T16:19:28.346-04:00White vatana sundal<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_5Flhe8w0BFY/S60I0WweJCI/AAAAAAAAD_s/7XsMGSosefw/s1600/vatna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://3.bp.blogspot.com/_5Flhe8w0BFY/S60I0WweJCI/AAAAAAAAD_s/7XsMGSosefw/s320/vatna.jpg" /></a></div>2 cups White vatana (Whole yellow peas, the peas look quite similar to garbanzo beans ( chick peas), except that they are smaller in size and white in colour.<br />
2 Onions<br />
3 Tomatoes <br />
2 - 3 Green chilies<br />
1 tsp Ginger-garlic paste<br />
½ tsp Amchur/Dry mango powder<br />
½ tsp Cumin-coriander Powder<br />
½ tsp Garam masala<br />
¼ tsp Red chili powder<br />
Coriander<br />
<br />
<div style="text-align: justify;">Soak white vatna over night. Cook in a pressure cooker with salt with a pinch of turmeric till they are soft. Do not overcook; just about right otherwise they become very mushy. Drain and keep aside.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Take 3 tsp of oil in a non-stick pan and make tadka with mustard seeds and jeera. When it starts to sizzle, add very finely chopped onions and chilies. Keep stirring at medium heat till the onions are translucent. Add ginger- garlic paste and fry for a few minutes. Then add cut tomatoes, cook for a few minutes and then add amchur powder, cumin- coriander powder, garam masala, red chili powder and salt. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Mix in cooked vatna, taste for salt and adjust the seasonings. Add some lemon juice and garnish with coriander, serve hot. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This is a very filling dish, a pot dish that can be eaten as is or can be served with roti. The same base can be made like a gravy dish by adding water and can be served over potato patties. This is the famous ragda patties on Mumbai streets!</div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com3tag:blogger.com,1999:blog-5297618373131665577.post-24928777899641249512010-03-23T21:42:00.001-04:002010-03-23T21:46:26.550-04:00Cashewnut chikki<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_5Flhe8w0BFY/S6lu0khmaiI/AAAAAAAAD_k/Xk4Ed-tgpOA/s1600-h/srirama.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_5Flhe8w0BFY/S6lu0khmaiI/AAAAAAAAD_k/Xk4Ed-tgpOA/s320/srirama.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-size: large;">Srirama Navami Subhakanshalu (03/24/2010)</span></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_5Flhe8w0BFY/S6lsu2Af5EI/AAAAAAAAD_U/s9HO_uJ9MWg/s1600-h/cashew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_5Flhe8w0BFY/S6lsu2Af5EI/AAAAAAAAD_U/s9HO_uJ9MWg/s320/cashew.jpg" vt="true" /></a></div><div style="text-align: justify;">Chikki is a traditional Indian sweet prepared with any edible nuts or with mixed nuts and sugar/jaggery. The preparation is quite simple. These are finger deserts that are hassle free and easy to eat! </div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cashew nuts, like all nuts, are an excellent source of protein and fiber. They are rich in mono-unsaturated fat which may help protect the heart. Cashew nuts are also a good source of potassium, B vitamins and folate. They contain useful amounts of magnesium, phosphorous, selenium and copper. (source: Wiki)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I have to mention here the chikki made in Lonavala, Pune. They are simply mouth watering and will leave us craving for more! One piece is never quite satisfying. I love their pistachio, mixed nuts chikki. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Traditional chikki are made with peanuts but, I am a cashew person, so..</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 cup - Roasted cashewnuts (sliced or whole)</div><div style="text-align: justify;">1 ¼ cup - Jaggery</div><div style="text-align: justify;">2 tsp Ghee</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Roast the nuts on low flame in ghee and in the case of peanuts remove the skin.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Take grated jaggery in a kadai and add ¼ cup water and on medium flame bring to a boil till it thickens. Perform the ball test, drop some syrup drops in cold water and try to roll it to form a ball if it is like a string, it needs to be cooked a bit more.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Filter the jaggery syrup to remove any impurities. (Avoid if you trust the jaggery). I buy mine at the same store always!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Once the syrup is ready, add a tsp of ghee to the syrup switch off the flame and immediately add the roasted cashew nuts. Stir and mix well.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Grease a parchment paper and pour the hot mixture on it. Roll it with a rolling pin and let the temperature of the mixture come down. Lumps of mixture can be rolled into a ball in the palm of your hand or cut into any desired shape. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">Store in an air tight box, they have a good shelf life. </div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com3tag:blogger.com,1999:blog-5297618373131665577.post-19324526618161086452010-03-17T00:00:00.001-04:002010-03-17T00:01:34.784-04:00White turmeric (Mamidiallam) in lemon juice<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_5Flhe8w0BFY/S6BTdQmgcYI/AAAAAAAAD_E/CDvPVYNiyXg/s1600-h/mavid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_5Flhe8w0BFY/S6BTdQmgcYI/AAAAAAAAD_E/CDvPVYNiyXg/s320/mavid.jpg" vt="true" /></a></div><div style="text-align: justify;">A member of ginger family, white turmeric is a rhizome. Its flesh is a lighter than common turmeric; its flavor, however, is not as subtle, and some roots can be quite pungent. </div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Turmeric is known to be used medicinally for ulcers, parasitic infections, various skin disorders, strains, bruises, inflammation of the joints, cold and flu symptoms, preserving food and as a digestion aid. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This special turmeric is very rare and seasonal. But, I am able to see it regularly in the Indian groceries here. This is a simple dish, where all the properties of the ginger are intact and tastes great at the same time.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">¼ lb Mango ginger/ white turmeric - Mamidiallam</div><div style="text-align: justify;">5 – 6 Long Green Chilies</div><div style="text-align: justify;">Lemon Juice</div><div style="text-align: justify;">1 tsp Vammu</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Wash and peel ginger as much as you can, it is really difficult to peel it all, leave the rest of it and cut into small pieces. Chop green chilies into small pieces, use enough to suit your taste. I use Cayenne or milder green chilies for relishing the raw taste of the chilies.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In a glass bowl squeeze lemon juice and add chopped green chilies, vammu (raw), salt and turmeric. Add chopped ginger pieces. Mix well and let sit for 1 -2 hrs before serving, by doing this, vegetables will absorb the lemon juice and the seasonings.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"></div><div style="text-align: justify;">This can be used as side dish with rotis and as an accompaniment with dals, curries and rice. Store in an air tight glass bowl, in the refrigerator for up to a week. The citric in the lemon juice will not let it go bad.</div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com4tag:blogger.com,1999:blog-5297618373131665577.post-28513685760870245572010-03-15T22:31:00.001-04:002010-03-15T22:47:02.983-04:00Ugadi Subhakanshalu<div style="text-align: justify;">Vikruti Nama Samvatsara Subhakankshalu.</div><div style="text-align: justify;">March 16th 2010</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In Sanskrit, Prakruti means "Nature" or "creativity"and Vikruti is "the adnormal state" or "the diseased state" of the body in Ayurveda. So, lets eat well, be healthy and lead a happy life to ward off an evil.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Wishing all my dear friends, family and readers a very happy Ugadi.</div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com4tag:blogger.com,1999:blog-5297618373131665577.post-62096041857510465162010-03-08T11:57:00.000-05:002010-03-08T11:57:05.338-05:00Madras sambar powder<div style="text-align: justify;">I used to get my sambar powder from Grand sweets, but a friend has given me her grandmother’s treasured sambar podi recipe years ago and, with her permission I am publishing it here today. If you are buying a local brand or MTR, I suggest you give this a try and you will be surprised by it's taste. </div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">¾ cup Urad dal- Minnapappu</div><div style="text-align: justify;">½ cup Chenna dal – Senagapappu</div><div style="text-align: justify;">½ cup Toor dal – Kandipappu</div><div style="text-align: justify;">1 cup Coriander seeds- Dhania</div><div style="text-align: justify;">Handful Red Chilies</div><div style="text-align: justify;">1 ½ tsp Jeera</div><div style="text-align: justify;">1 ½ tsp Mustard seeds</div><div style="text-align: justify;">2 tsp Fenugreek seeds</div><div style="text-align: justify;">2 tsp Black Pepper seeds</div><div style="text-align: justify;">Hing </div><div style="text-align: justify;">2 Handfuls curry leaves</div><div style="text-align: justify;">4 tsp Grated coconut</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Take 2 tsp oil in a skillet fry coriander seeds till they are done. Then add channa dal, toor dal and fry for a few minutes finally add urad dal, fenugreek seeds, jeera, mustard seeds, black pepper, hing, curry leaves and red chilies. At the end add grated coconut and fry till it is nicely done.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This order should be followed as coriander seeds take longer time to fry than the other dals. Red chilies can be adjusted according to taste.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It is really important that the mixture is stirred frequently and have the flame in low/ medium. This way the dals are roasted completely and prevents from darkening. The mixture emits a toasty aroma when they are nicely roasted.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Let cool. Grind to a powder in a spice mill or blender.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag in the freezer to retain its freshness and aroma.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Sambar powder is used for making sambar and other “pulusu” – Liquid dishes. All the items in the mixture will have a unique blend and when mixed with tamarind juice, vegetables and made sambar, the flavor will come out. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The key to good sambar is no doubt the podi but the toor dal should also be cooked very softly and mashed well leaving no visible dal. Weather you pressure cook or cook vegetables on stove top, do not overcook the onions and vegetables and use required amount of tamarind. Using hing, curry leaves and garlic (optional) in the seasoning will make it even more special.</div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com4tag:blogger.com,1999:blog-5297618373131665577.post-19049358169683875222010-03-03T12:55:00.002-05:002010-03-03T22:09:27.504-05:00Chili Idle<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_5Flhe8w0BFY/S46eUcEPYXI/AAAAAAAAD-k/qRK2DCF21uc/s1600-h/chili+idli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://1.bp.blogspot.com/_5Flhe8w0BFY/S46eUcEPYXI/AAAAAAAAD-k/qRK2DCF21uc/s320/chili+idli.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">Sometimes you have left over idle's not enough for the whole family or want to fix a quick heavy snack or starter, here is a good idea. Fried idle and chili idle have become regular starters in Indian Restaurants. I hope they are not using left over's like I said! It could be a spicy dish but reduce the heat (karam) if you want it milder.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Idle - steamed and cooled. (Please refer to idle recipe in Brunch/Breakfast)</div><div style="text-align: justify;">Peppers: any variety</div><div style="text-align: justify;">Green/Yellow/Red Peppers</div><div style="text-align: justify;">2 Large Onions</div><div style="text-align: justify;">1 tsp Ginger-garlic paste</div><div style="text-align: justify;">2 tsp Red chili paste</div><div style="text-align: justify;">Coriander</div><div style="text-align: justify;">Lemon Juice</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Small button idle will be ideal, if not cut the regular idle into 4 pieces. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Take a large non stick vessel and add oil and make tadka with jeera and mustard seeds. Sauté' chopped onions and add ginger garlic paste. The add cut peppers and fry till semi cooked. Do not overcook. Now add salt and red chili paste and mix well. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Add idle and give it a good stir. Be gentle. Remove from flame and garnish with coriander and lemon juice. Serve warm.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_5Flhe8w0BFY/S46eafykAQI/AAAAAAAAD-s/mceSn8U1f34/s1600-h/chili+idli1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://2.bp.blogspot.com/_5Flhe8w0BFY/S46eafykAQI/AAAAAAAAD-s/mceSn8U1f34/s320/chili+idli1.jpg" /></a></div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com3tag:blogger.com,1999:blog-5297618373131665577.post-40324631445081208292010-02-27T11:49:00.001-05:002010-02-27T11:49:52.561-05:00Mysore pak<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_5Flhe8w0BFY/S4lM2m4Nr9I/AAAAAAAAD9s/sbrWS0DixPw/s1600-h/pak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" kt="true" src="http://3.bp.blogspot.com/_5Flhe8w0BFY/S4lM2m4Nr9I/AAAAAAAAD9s/sbrWS0DixPw/s400/pak.jpg" width="400" /></a></div><div style="text-align: justify;">Mysore pak is a traditional South Indian sweet. There are different variations to it. Authentic Andhra mysore pak is hard and grainy, it has a double color to it. Mysore pak in Chennai is soft and dripping with ghee (cannot beat Sri Krishna’s mysore pak). This particular mysore pak is very easy. Check for the sugar syrup consistency and work on low flame for better results. A finger desert that easy to store and eat. Has a good shelf life, so prepare ahead during festivals or parties.</div><div style="text-align: justify;">1 cup Bengal Gram - Senagapindi</div><div style="text-align: justify;">2 cups Sugar</div><div style="text-align: justify;">1 cup Ghee (Pure ghee can be used or oil can also be added.)</div><div style="text-align: justify;">½ cup Oil</div><div style="text-align: justify;">½ cup Water</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Take 1 tsp of ghee in a non stick pan and add the flour. Fry on low flame till nicely done and color changes along with aroma of fried flour. Remove from flame let cool and sieve the flour to remove any lumps. This will make the flour aerated.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Melt ghee in a vessel and leave it on low flame till it is used. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Take sugar in a non-stick pan and add water and bring to a boil. Keep stirring and check the consistency. In few minutes drop a bit of the sugar syrup in the bowl of cold. The syrup should instantly settle at the bottom and when moved with a finger should form a round lump inside the water. The consistency of the sugar solution is very important in mysore pak preparation.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Reduce the heat and then, slowly add the flour stirring continuously so that no lumps are formed. Mix well till the flour blends well in the syrup. Now, add hot ghee with a ladle, one scoop at a time stirring evenly and continuously. Ghee will be absorbed by the base, it becomes frothy and bubbles are formed. Keep stirring till ghee separates and immediately transfer on to a greased tray and pat it well to even out. Let settle down and cut into diamond or desired shape. Allow it to cool and separate the pieces.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Do not wait too long to cut, or it will be very difficult to cut into a perfect shape. Store in an air tight box. Warm a few seconds (8 to 10 seconds) before serving.</div><div style="text-align: justify;"><br />
</div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com2tag:blogger.com,1999:blog-5297618373131665577.post-6659342633703003722010-02-26T09:34:00.001-05:002010-02-26T09:35:15.978-05:00Happy Birthday to my Blog!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_5Flhe8w0BFY/S4a2Lccy-KI/AAAAAAAAD9E/bpuIBqeF28I/s1600-h/flowerscake%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://4.bp.blogspot.com/_5Flhe8w0BFY/S4a2Lccy-KI/AAAAAAAAD9E/bpuIBqeF28I/s320/flowerscake%5B1%5D.jpg" /></a></div><div style="text-align: justify;">With some inspiration and help from my brother, I posted my first recipe this day last year. I am celebrating one year of blogging. I did not imagine I would last this long. It is an inspiration for me to try new dishes or experiment in my kitchen.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">A lot of things happened this past year; I am hoping time will heal the wounds. Amidst all this, cooking kept me sane and distracted. I have realized taste has its roots deep in the heart.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I would like to take this opportunity to thank all my silent readers, family and friends who have been visiting my blog. I am glad if I have inspired any of you to try your hand at something new.</div><div style="text-align: justify;"><br />
</div>><a href="http://1.bp.blogspot.com/_5Flhe8w0BFY/S4fZUf76ycI/AAAAAAAAD9M/3JkSCN5cCB8/s1600-h/snow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kt="true" src="http://1.bp.blogspot.com/_5Flhe8w0BFY/S4fZUf76ycI/AAAAAAAAD9M/3JkSCN5cCB8/s400/snow.jpg" width="368" /></a><br />
It is a cold and blustery snow day out here. We will all stay warm and safe at home.Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com6tag:blogger.com,1999:blog-5297618373131665577.post-75324109898929577632010-02-17T22:54:00.003-05:002010-02-18T09:14:09.518-05:00Malai Kofta<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div>Malai Kofta is a vegetarian delicacy that goes very well with naan and any flavored rice. It is a vegetarian version of meatballs. For this; balls made out of grated vegetables (koftas) are fried/baked and dipped in a creamy rich sauce/gravy. It is an all time favorite in any Indian restaurant. It looks like a long procedure but, it is definitely a very easy one. Next time, order a restaurant special for dinner outside and savor homemade Malai kofta at home. A perfect party pleaser!</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://1.bp.blogspot.com/_5Flhe8w0BFY/S3xCIWkd8OI/AAAAAAAAD8c/LRm8POfra8E/s1600-h/koftagravy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="255" src="http://1.bp.blogspot.com/_5Flhe8w0BFY/S3xCIWkd8OI/AAAAAAAAD8c/LRm8POfra8E/s400/koftagravy.jpg" width="400" /></a></div><div style="text-align: justify;"><b>Vegetable Koftas:</b></div><div style="text-align: justify;">4 Potatoes – Boiled and peeled</div><div style="text-align: justify;">2 Carrots - Grated</div><div style="text-align: justify;">1 cup French cut beans</div><div style="text-align: justify;">3 Green Chilies – Cut finely</div><div style="text-align: justify;">2” Ginger – Finely grated</div><div style="text-align: justify;">Coriander</div><div style="text-align: justify;">½ tsp Red chili powder</div><div style="text-align: justify;">½ tsp Cumin coriander powder</div><div style="text-align: justify;">5 bread slices</div><div style="text-align: justify;">4 tsp of bread crumbs – optional</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Boil all the vegetables with salt, drain and mix them well. Add chopped green chilies, ginger and coriander, red chili powder and cumin coriander powder. Place bread slices under running tap water for 10 seconds and gently squeeze the excess water. Grated paneer can also be added at this time.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Mash it in the potato base and mix properly. Make small lemon size balls and place them on the palm and role it between the hands. (shaped like bullets) and have them ready for frying. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Pick each piece, role it in a plate of bread crumbs and gently drop in oil. Let then fry for a few seconds and keep turning back and forth so it will not burn. Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed. Or, grease a dosa griddle and roast them on medium flame turing frequently.</div><div style="text-align: justify;"><a href="http://1.bp.blogspot.com/_5Flhe8w0BFY/S3RH5Vl5vFI/AAAAAAAAD8U/CAvbyuxfC00/s1600-h/gravy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="262" src="http://1.bp.blogspot.com/_5Flhe8w0BFY/S3RH5Vl5vFI/AAAAAAAAD8U/CAvbyuxfC00/s400/gravy.jpg" width="400" /></a></div><div style="text-align: justify;"><b>Gravy:</b></div><div style="text-align: justify;">3 Large Onions</div><div style="text-align: justify;">4 Tomatoes or 1 small can tomato paste</div><div style="text-align: justify;">2 tsp Ginger – garlic paste</div><div style="text-align: justify;">3 Green Chilies</div><div style="text-align: justify;">½ tsp Shahi Jeera</div><div style="text-align: justify;">5 Cloves</div><div style="text-align: justify;">5 Elachi</div><div style="text-align: justify;">2” Cinnamom stick</div><div style="text-align: justify;">2 Red Chilies</div><div style="text-align: justify;">½ cup Cashew nuts</div><div style="text-align: justify;">4 Dates</div><div style="text-align: justify;">1 cup Half-half / Fresh cream </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Take a large non stick pan and add oil. When oil is hot add shahi jeera, red chilies, cloves, elachi, cinnamon stick and fry. Then add cashew nuts and fry till nicely done. Add chopped onions and fry till the color changes, then add ginger-garlic paste and then chopped tomatoes and dates. Cook till nicely done. Add chopped coriander and remove from flame, let cool and grind to a smooth paste in a blender. Add water as required. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Add oil to the same non stick pan and transfer the ground puree to it and bring to a boil. Add salt, and cumin-coriander powder. Bring to a boil, keep stirring frequently. Reduce the flame and add half-half slowly mixing, let cook till bubbles are formed. Add water if gravy thickens. Add grated butter if a greasy gravy is desired. Transfer into a large serving bowl.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Gently add the koftas to the gravy when it is still hot. The koftas will absorb the spices from the gravy. Garnish with roasted almonds and cream. Serve with flavored rice of choice or naans, paratas. </div><div style="text-align: justify;"><a href="http://4.bp.blogspot.com/_5Flhe8w0BFY/S3RHyOsBUHI/AAAAAAAAD8E/uLOX5zov_q0/s1600-h/koftas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="242" src="http://4.bp.blogspot.com/_5Flhe8w0BFY/S3RHyOsBUHI/AAAAAAAAD8E/uLOX5zov_q0/s400/koftas.jpg" width="400" /></a></div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com3tag:blogger.com,1999:blog-5297618373131665577.post-53896637950530046602010-02-08T11:06:00.007-05:002010-02-09T10:58:54.251-05:00Methi Potato<div style="text-align: justify;">Fenugreek greens (methi leaves) have a pleasant bitter edge and have a great medicinal value. They gel well with potatoes and dals and give the dish a certain "spicy" taste. <a href="http://4.bp.blogspot.com/_5Flhe8w0BFY/S3A3JuaH-0I/AAAAAAAAD78/hopwwrM6orE/s1600-h/methipot.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5435905390452144962" src="http://4.bp.blogspot.com/_5Flhe8w0BFY/S3A3JuaH-0I/AAAAAAAAD78/hopwwrM6orE/s400/methipot.jpg" style="cursor: hand; display: block; height: 288px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div align="justify">5 Potatoes</div><div align="justify">1 bunch Methi leaves</div><div align="justify">2 Onions</div><div align="justify">Chili-Ginger Paste</div><div align="justify"><br />
</div><div align="justify">Separate methi leaves from the stems and chop well. Wash and drain. Boil and peel potatoes, cut into cubes.Grind green chilies and ginger into a smooth paste.</div><div align="justify"><br />
</div><div align="justify">Take 3 tsp of oil in a skillet and make tadka with few jeera and mustard seeds. Then add cut onions and stir fry for a few minutes, then add chili-ginger paste and fry for a few minutes. Then add chopped methi leaves and add salt, turmeric and saute' for a few minutes. It's best if the greens are not fried to a crisp - just enough to wilt them, much like spinach. The fresh colour of the greens are retained.<strike></strike> Add a tsp of cumin-coriander powder and 1/2 tsp of amchur powder.</div><div align="justify"><br />
</div><div align="justify">Then add cooked potatoes and mix gently without disturbing the shape of the vegetables. Taste for salt and seasonings, can be adjusted to suite your taste. Garnish with chopped coriander.</div><div align="justify"><br />
</div><div align="justify">This is a good side dish with rice or rotti.</div><a href="http://3.bp.blogspot.com/_5Flhe8w0BFY/S3A3JSKDZ3I/AAAAAAAAD70/qv9qcoL92cA/s1600-h/jonna.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5435905382868543346" src="http://3.bp.blogspot.com/_5Flhe8w0BFY/S3A3JSKDZ3I/AAAAAAAAD70/qv9qcoL92cA/s400/jonna.jpg" style="cursor: hand; display: block; height: 290px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>I tried to make jonna rotti (jowar rotti), came out ok taste wise, but a long way to go before I can get the shape and expertize to work faster!Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com0tag:blogger.com,1999:blog-5297618373131665577.post-35223331394001806572010-02-07T15:10:00.012-05:002010-02-07T23:35:54.359-05:00Super Bowl Sunday<a href="http://2.bp.blogspot.com/_5Flhe8w0BFY/S2-S0E5MvtI/AAAAAAAAD7k/SANhcpAldEY/s1600-h/game.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435724698623983314" border="0" alt="" src="http://2.bp.blogspot.com/_5Flhe8w0BFY/S2-S0E5MvtI/AAAAAAAAD7k/SANhcpAldEY/s400/game.jpg" /></a> <div align="justify">If it was a few years ago, I would not have known about this Super Bowl Sunday. We would only watch the game to see the new and funny commercials on TV.<br /><br />But, thanks to my son, we followed the whole season on TV, even though our team lost along the way, we continued watching the games. Previously, I would make it a movie night when all major networks had games on Prime time. I am excited the Sunday night football ends here for now!<br /><br />It does not matter to me which team wins, but, I will root for the team my son is supporting. I am excited and waiting for all the snacks we will be having tonight.<br /><br />We are having spicy corn, cheesy baguette (french bread), Tortilla chips and pita chips with various dips like guacamole, artichoke & spinach hummus and fiery salsa!<br /><br />Cheesy baguette is a very popular snack at my house. Make slices of the baguette. Grate pepper jack cheese (or any favorite cheese) and sprinkle on the bread, add favorite toppings, mine are jalapenos. Tomatoes, onions and olives can also be used as toppings. Toast them till the cheese melts and serve warm with Marinara sauce.<br /><a href="http://3.bp.blogspot.com/_5Flhe8w0BFY/S2-S0cIgpaI/AAAAAAAAD7s/Sb0U75B6SZA/s1600-h/snacks.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 202px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435724704862217634" border="0" alt="" src="http://3.bp.blogspot.com/_5Flhe8w0BFY/S2-S0cIgpaI/AAAAAAAAD7s/Sb0U75B6SZA/s400/snacks.jpg" /></a>Good Luck to the Colts and Saints. May the best team win! Have fun this evening.</div><div align="justify"></div><div align="justify"></div><div align="justify">updated after the game...Congratulations to the New Orleans Saints on their Victory.</div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com1tag:blogger.com,1999:blog-5297618373131665577.post-90106052801064544942010-02-04T09:06:00.003-05:002010-02-04T09:15:29.258-05:00Dondakaye(Tindora) karampeti kura<div align="justify">This stuffed dondakaye kura melts in the mouth. Only fresh and tender dondakaye should be used for a perfect dish. Most kids love dondakaye, I know mine do, so try this simple and appeasing dish to satisfy taste buds.<br /></div><a href="http://4.bp.blogspot.com/_5Flhe8w0BFY/S2rUDYNm6KI/AAAAAAAAD7E/dT7mq4p_VvM/s1600-h/dondakaram.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 364px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434389054880147618" border="0" alt="" src="http://4.bp.blogspot.com/_5Flhe8w0BFY/S2rUDYNm6KI/AAAAAAAAD7E/dT7mq4p_VvM/s400/dondakaram.jpg" /></a> <div align="justify">1 lb Tindora - Dondakaye<br />5 – 6 tsp Kura Podi – Menthe Podi (From my previous blog in Podis\Powders)<br />½ tsp Red Chili Powder<br />1 tsp Tamarind Pulp<br />1 tsp Jeera<br />2 tsp Besan - Senagapindi<br /><br />Take kura podi in a bowl add red chili powder, jeera, tamarind pulp, 1 tsp of oil, salt and besan. Mix well. Taste for salt and seasonings, cannot be corrected later. This is called menthe.<br /><br />Cut the edges and slit at the top, turn and make another slit on the opposite side. By slitting this way, the stuffing will stay inside of the vegetable well during cooking. Steam cook in a pressure cooker in a colander without adding water for 3 whistles to make the cooking process very fast (stuffing should be done after the steam cooking)<br />or cook on stove top after stuffing.<br /><br />Use hand or a spoon and stuff the “menthe” on both sides of the cut dondakaye. (Suit your taste)<br /><br />Take 4 tsp of oil in a skillet and add stuffed dondakaye. Cook on low/medium heat so all them are all cooked evenly. Do not use a stirring ladle to stir/mix it. Use a fork/spoon and move each piece individually. Cook with the skillet covered. It will take about 15mins for them to be nicely done.<br />Test one piece to see if it is done or if they are falling apart, it is time to remove from the flame.<br /><br />This is a perfect side dish to go with hot rice. </div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com0tag:blogger.com,1999:blog-5297618373131665577.post-29159542312749048502010-02-03T11:50:00.010-05:002010-03-03T22:07:12.794-05:00National Girlfriends Day<div style="text-align: justify;"><a href="http://1.bp.blogspot.com/_5Flhe8w0BFY/S2mqUR30DSI/AAAAAAAAD6k/L9oO20T35iU/s1600-h/GetAttachment%5B2%5D.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434061690770820386" src="http://1.bp.blogspot.com/_5Flhe8w0BFY/S2mqUR30DSI/AAAAAAAAD6k/L9oO20T35iU/s400/GetAttachment%5B2%5D.jpg" style="cursor: hand; display: block; height: 238px; margin: 0px auto 10px; text-align: center; width: 250px;" /></a><span style="background-color: #f4cccc; color: black; font-family: trebuchet ms;"><strong>To the cool women that have touched my life.. Here's to you!<br />
Celebrating National Girlfriends Day<br />
What would most of us do without our sisters, confidants and shopping, lunching, and traveling girls?<br />
Let's celebrate each other for each other's sake!<br />
To My Sister, Sister-in-law, Girl friends and Cousins...</strong></span></div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com1tag:blogger.com,1999:blog-5297618373131665577.post-62637132281523252932010-01-27T16:03:00.005-05:002010-01-28T10:00:02.840-05:00Cranberry Chutney/Pickle<div align="justify">A bright red berry with a tart tangy flavor contains the highest levels of beneficial nutrients when consumed fresh. </div><div align="justify"><br />Cranberries help prevent and treat urinary tract infections. This native American berry may also prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer. </div><div align="justify"><br />When cranberries' short fresh season (from October through December) is past, rely on cranberry juice and dried or frozen cranberries to help make every day throughout the year a holiday from disease. (source: VHFoods.com)<a href="http://2.bp.blogspot.com/_5Flhe8w0BFY/S2CrPt_d00I/AAAAAAAAD6E/3tnkEVJgSrg/s1600-h/cranberry.jpg"></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 316px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431529437140996930" border="0" alt="" src="http://2.bp.blogspot.com/_5Flhe8w0BFY/S2CrPt_d00I/AAAAAAAAD6E/3tnkEVJgSrg/s400/cranberry.jpg" /></a><br /><a href="http://1.bp.blogspot.com/_5Flhe8w0BFY/S2CrDvOsoVI/AAAAAAAAD58/cZh7ayFzznI/s1600-h/cran.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 271px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431529231314886994" border="0" alt="" src="http://1.bp.blogspot.com/_5Flhe8w0BFY/S2CrDvOsoVI/AAAAAAAAD58/cZh7ayFzznI/s400/cran.jpg" /></a> <div align="justify">This tangy, spicy, red chutney/pickle may be a good substitute for the traditional chintakaye or oosirikaye pachadi from India. Introduced by a friend, I could not figure the main ingredient (was new to America then!). Since these berries are seasonal, I make the base and store it in the fridge and make small quantities with fresh tadka. </div><div align="justify"><br />1 bag fresh Cranberries<br />Small lemon sized Tamarind<br />1½ tsp Red Chili powder<br />1½ tsp Fenugreek seeds – Menthulu<br />1 cup Oil<br />1 tsp Mustard seeds<br />Few Red Chilies<br />½ tsp Asetifodia /Hing<br />Few Curry Leaves </div><div align="justify"><br />Fry fenugreek seeds in a few drops of oil till nicely roasted. Let cool and make smooth powder.<br />Wash and air dry cranberries. Rough grind fresh berries with tamarind in a mixee jar. </div><div align="justify"><br />Take 1 cup oil in a skillet and when hot, add mustard seeds, hing, curry leaves and split red chilies. Then add the ground berries and cook till the paste thickens. Then add salt, fenugreek powder, red chili powder, a pinch of turmeric and mix well. ½ a tsp of brown sugar or jaggery can also be added.<br /></div><div align="justify"></div><div align="justify">Remove from flame and let cool. Transfer into an air tight jar and store in the refrigerator. </div><div align="justify"><br /></div><div align="justify">This is a good side dish with rice, dosa’s and upma. It can also be used as a spread on bread or pita bread. </div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com5tag:blogger.com,1999:blog-5297618373131665577.post-54130986864294689232010-01-25T10:27:00.004-05:002010-01-25T10:40:28.648-05:00Coconut mango chutney<div align="justify"><a href="http://2.bp.blogspot.com/_5Flhe8w0BFY/S126X8SL7kI/AAAAAAAAD5U/LFgOBXQD9X8/s1600-h/chutney.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 288px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430701646160850498" border="0" alt="" src="http://2.bp.blogspot.com/_5Flhe8w0BFY/S126X8SL7kI/AAAAAAAAD5U/LFgOBXQD9X8/s400/chutney.jpg" /></a>Half a Coconut<br />1 sour raw Mango<br />½ tsp Urad dal – minnapappu<br />½ tsp Chenna dal – senagapappu<br />½ tsp Jeera<br />½ tsp Mustard seeds<br />A pinch of Fenugreek seeds<br />2 -3 Red Chilies<br />Hing<br />3 -4 Green chilies<br />Few Curry Leaves<br /><br />Cut coconut into small pieces, wash and drain. Peel and cut mango into small pieces. <br /><br />Soak tamarind in hot water.<br /><br />Take 2 tsp of oil in a small skillet and when oil is hot, add urad and chenna dal. Once the dals are fried add jeera, mustard seeds, fenugreek seeds, hing, red chilies, chopped green chilies and curry leaves. Let cool. Transfer the tadka into a blender jar, leaving oil and some tadka for garnish and curry leaves in the skillet.<br /><br />Dry grind tadka first. This will make the grinding part easy, after adding coconut the dals will no longer become soft. Then add cut coconut pieces, salt, turmeric, cut mango pieces and very less water to grind to a smooth paste. If mango is not too sour, tamrind can be added. Taste for salt and adjust seasonings.<br /><br />Empty it into the skillet with oil and mix nicely and transfer contents into a serving bowl.<br /><br />“Kobbari mavidi pachadi” is a hard core Telugu pachadi/chutney. It can be served with hot rice and a tsp of oil or with upma, dosa or any tiffin items. </div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com3tag:blogger.com,1999:blog-5297618373131665577.post-5167638397185607942010-01-16T15:32:00.011-05:002010-01-19T14:16:39.872-05:00Kuzhi(ku-li) Paniyaram<div align="justify"><a href="http://1.bp.blogspot.com/_5Flhe8w0BFY/S1IpDeQrpBI/AAAAAAAAD40/rWN-MkVYzoE/s1600-h/DSC00898.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427445640574247954" border="0" alt="" src="http://1.bp.blogspot.com/_5Flhe8w0BFY/S1IpDeQrpBI/AAAAAAAAD40/rWN-MkVYzoE/s400/DSC00898.JPG" /></a><strong>The Grand Sweets & Snacks, Adyar, Chennai.</strong><br />During the time when we were in Chennai, I used to make frequent visits to a place called The Grand Sweets & Snacks in Adyar. They had authentic and wonderful variety of sweets, savories, pickles and podi's. Run dominantly by women, their quality was very high. They would hand out complimentary food in "Donnai", leaves knit together like a cup, mostly a rice item which was no match for any home made food in its quality. I have become addicted to their podi's and other things it was difficult to make a change. After moving to US, I wait for my husband to make a business trip to Chennai to bring my favorite items from there. Here, I have to mention that I was introduced to kuzhi paniyaram. They would make fresh paniyaram and serve with sambar and tomato chutney. <a href="http://2.bp.blogspot.com/_5Flhe8w0BFY/S1IpMDUZ2YI/AAAAAAAAD48/fvPpLmAHEZc/s1600-h/kuli.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 395px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427445787960924546" border="0" alt="" src="http://2.bp.blogspot.com/_5Flhe8w0BFY/S1IpMDUZ2YI/AAAAAAAAD48/fvPpLmAHEZc/s400/kuli.jpg" /></a>Kuzhi paniyaram chatti, a special tawa that has small holes is required to make these small balls that a soft and spongy on the inside and crispy on the outside called as paniyarams. Kuzli means "hole", referring to the tawa required for preparation. Idli batter can be used to make these paniyarams, but if want to make these specially, better to make the original batter.<br />1 cup Urad dal<br />2 cups boiled Rice<br />2 cups raw Rice<br />2 tsp Fenugreek seeds<br /><br />Soak all in enough water and grind to a smooth batter. Add salt and set aside to ferment for 6 - 8 hrs. Yeast or cooking soda can be added for fermentation.<br />For the masala:<br />2 Onions<br />3 Green Chilies<br />1” Ginger<br />Few Curry leaves<br />1 cup cut peppers - optional<br />1 cup grated carrot - optional<br />½ cup grated coconut<br />Coriander<br /><br />In a kadai add 2 tsp of oil and make tadka with few mustard seeds, jeera, hing, a red chili, chopped green chilies and ginger, few curry leaves. Add chopped onions and fry for a few minutes, then add finely cut peppers (red, green), grated carrot and grated coconut. Add salt and fry for a few minutes, remove from the flame and let cool. Add chopped coriander.<br /><br />Add to the batter and mix well. Add a few drops of oil in each hole to the paniyaram pan and gently drop spoonful batter into each hole. Let cook for a few minutes and turn the other side using a pointed stick (given with the tawa). Remove when nicely done. Cook on medium flame for crispiness.<br /><br />Serve hot with sambar and tomato chutney or coconut chutney.<a href="http://3.bp.blogspot.com/_5Flhe8w0BFY/S1IpMTFZh0I/AAAAAAAAD5E/77-YlRSLQDU/s1600-h/kuli1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 249px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427445792192956226" border="0" alt="" src="http://3.bp.blogspot.com/_5Flhe8w0BFY/S1IpMTFZh0I/AAAAAAAAD5E/77-YlRSLQDU/s400/kuli1.jpg" /></a> </div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com2tag:blogger.com,1999:blog-5297618373131665577.post-50508441144921615012010-01-15T13:32:00.005-05:002010-01-15T14:31:51.461-05:00Garelu and Perugugarelu (Avada)<div align="justify">Kanumu is the last day of the 3 days Sankranthi festival. Heard from my friends that they will have a feast with a variety of non-vegetarian dishes on this particular day. But, for some of us who are vegetarians, there is a saying "Kanumu nadu minugu thinali" meaning; "should eat urad dal on Kanumu". I personally think since urad dal is a good source of nutrition it is a substitute for meat for vegetarians. Anyone who knows why, do please let me know. <a href="http://1.bp.blogspot.com/_5Flhe8w0BFY/S1C5IIe6r1I/AAAAAAAAD4c/TitJ5tI6SKM/s1600-h/gari.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 192px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427041100348698450" border="0" alt="" src="http://1.bp.blogspot.com/_5Flhe8w0BFY/S1C5IIe6r1I/AAAAAAAAD4c/TitJ5tI6SKM/s400/gari.jpg" /></a> <div align="justify">2 cups Urad dal<br />Chili-ginger paste - Optional<br />2 tsp Rice flour<br />Oil to fry<br /><br />Soak urad dal in water for 2 – 3 hours. Drain water and grind to a smooth batter. Add salt to the dal while grinding, by adding it later the dough will become soggy and watery. Add less quantity of water while grinding. Solid dough gives a good shape to the garelu.<br /><br />For spicy or karam garelu add chili-ginger paste to the dough. Also chopped onions can be added if you like onion garelu (ulli-garelu).<br /><br />Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.<br /><br />Add 2 tsp of rice flour to a bowl of water and mix well, keep aside. Wet both hands in this water and take small lemon size dough and place it on the palm of your hand. (A wax paper or Aluminum foil can also be used) flatten it into a nice circle and then make a small hole with a finger in the middle. Gently slide this into oil without disturbing its shape.<br /><br />Let fry for a few seconds and then keep turning back and forth so it will not burn.<a href="http://4.bp.blogspot.com/_5Flhe8w0BFY/S1DCMhDrfZI/AAAAAAAAD4s/ihlNVmO-OKg/s1600-h/garelu.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 304px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427051071269469586" border="0" alt="" src="http://4.bp.blogspot.com/_5Flhe8w0BFY/S1DCMhDrfZI/AAAAAAAAD4s/ihlNVmO-OKg/s400/garelu.jpg" /></a>Once garelu turn to golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.<br /><br />Ginger (allam) or sesame (nuvvu) chutney compliments garelu.<br /><br />For perugu garelu also called as avada:<a href="http://1.bp.blogspot.com/_5Flhe8w0BFY/S1DBCqDQO8I/AAAAAAAAD4k/pGzC-zK0t54/s1600-h/pgarelu.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427049802373282754" border="0" alt="" src="http://1.bp.blogspot.com/_5Flhe8w0BFY/S1DBCqDQO8I/AAAAAAAAD4k/pGzC-zK0t54/s400/pgarelu.jpg" /></a>Take 4 cups of fresh curd in a big bowl. Add salt and beat it well with a ladle. Make tadka with 1 tsp of ghee and 1tsp of oil using few mustard seeds, jeera, fenugreek seeds and vammu. Add a red chili, hing and chopped green chilies, ginger and few curry leaves. Fry till nicely done and add to the curd. Keep aside.<br /><br />After frying garelu add piece by piece to the curd and let soak for 1/2 hr and serve them. </div></div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com2tag:blogger.com,1999:blog-5297618373131665577.post-23572087483639257322010-01-12T18:34:00.006-05:002010-01-14T12:37:04.091-05:00Sankranthi Subhakanshalu<a href="http://2.bp.blogspot.com/_5Flhe8w0BFY/S03l6O-OEbI/AAAAAAAAD4M/KbpbJgFUyMc/s1600-h/muggu1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 201px;" src="http://2.bp.blogspot.com/_5Flhe8w0BFY/S03l6O-OEbI/AAAAAAAAD4M/KbpbJgFUyMc/s400/muggu1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5426245914665554354" /></a>Wishing all readers and friends a very happy Sankranthi.<a href="http://2.bp.blogspot.com/_5Flhe8w0BFY/S09PLKLEITI/AAAAAAAAD4U/6dp8O07b0zQ/s1600-h/pongal.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 238px;" src="http://2.bp.blogspot.com/_5Flhe8w0BFY/S09PLKLEITI/AAAAAAAAD4U/6dp8O07b0zQ/s400/pongal.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5426643129132654898" /></a>Chakrapongali and mango rice, today's specials.Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com2tag:blogger.com,1999:blog-5297618373131665577.post-74463129291623017092010-01-12T13:16:00.002-05:002010-01-12T13:23:31.762-05:00Methati Pakodi<div align="justify"><a href="http://2.bp.blogspot.com/_5Flhe8w0BFY/S0tqkUWzq4I/AAAAAAAAD3k/LjhaS5kfbTQ/s1600-h/mpakodi.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 362px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425547348270099330" border="0" alt="" src="http://2.bp.blogspot.com/_5Flhe8w0BFY/S0tqkUWzq4I/AAAAAAAAD3k/LjhaS5kfbTQ/s400/mpakodi.jpg" /></a>4 large Onions<br />10 - 12 Green Chilies -Optional<br />1 tsp Ginger-Garlic-Chili paste<br />2 scoops Besan - Senaga pindi<br />1 tsp Rice flour<br />2 tsp Curd<br />Few curry leaves<br />Cashew nuts<br /><br />Chop onions into small pieces. Add chili-ginger-garlic paste, salt and let it sit with a closed lid for 7-10 min. Onions sweat out water and excess water is not required to mix the flours. Also the pakodi will absorb less oil.<br /><br />Add besan, rice flour, curry leaves, a pinch of turmeric(optional), 1/2 tsp red chili powder, cashew nuts and mix with 2 tsp of thick curd thoroughly. Chopped green chilies can be added for spicy lovers!<br /><br />Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.<br /><br />Drop a spoon of hot oil in the mixture; this will make the fried item light(gullaga). A pinch of cooking or baking soda can also be used.<br /><br />Take hand full of batter and gently drop by small amounts in the oil. Wait for 2 minutes before the batch hardens and then turn back and forth so that they will not burn.<br /><br />Fry till they all turn into golden yellow, remove from the oil. Place them on paper towels so the excess oil is absorbed.<br /><br />These are sponge, soft pakodi that are very soft, crispy and tasty. Might wonder if I am contradicting myself, yes crispy on the outside and sponge/soft like inside. Serve with ketchup of choice of mint or coriander chutney. Plain tastes just fine too. Enjoy with a hot cup of tea. </div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com3tag:blogger.com,1999:blog-5297618373131665577.post-32667916827767460602010-01-11T12:46:00.006-05:002010-01-11T13:05:42.402-05:00Happy New Year 2010<div align="justify"><a href="http://4.bp.blogspot.com/_5Flhe8w0BFY/S0tns3XTWhI/AAAAAAAAD3c/s40I-TjwPVY/s1600-h/nyear.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 325px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425544196571486738" border="0" alt="" src="http://4.bp.blogspot.com/_5Flhe8w0BFY/S0tns3XTWhI/AAAAAAAAD3c/s40I-TjwPVY/s400/nyear.jpg" /></a><br />A new year, a new decade dawns and makes yesterday a history, a memory<br />Year's end is neither an end nor a beginning; but a going on cycle<br />Learn from yesterday, live for today, hope for tomorrow<br />Let it be felt; I’ve made of it a happy year.<br /><br />A very happy new year to all my friends and readers.</div>Uma.http://www.blogger.com/profile/18164433907882809329noreply@blogger.com4