Maa Inti Vanta - My Home Cooking

Annavaram Sri Satyanarayana Swami prasadam

2011-12-05T10:21:00.001-05:00

1 cup Godhumarava (Broken wheat sooji), rava
1 1/2 cups Sugar
¼ tsp Elachi Powder
1/2 cup Ghee
3/4 cup milk
Cashew nuts, Almonds and Raisins

Depending on the size of the rava, grind in a mixer jar to a rough course.

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.

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.

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.

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.

Pelalu vadiyalu

2010-08-22T07:48:00.002-04:00

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!

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.

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.

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).

Pelalu (Juwar Dhani) are already-popped sorghum. They are exactly like popcorn - flavor-wise, only with teeny tiny kernels.

1 bag Pelalu

1 tsp Red chili powder

1 tsp Vammu

½ cup Sesame seeds – Til

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.

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.

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!

Nimakaye karam (Lime karam)

2010-06-25T10:54:00.002-04:00

This is an instant side dish, quick and easy to prepare.

6 Limes/ Lemons

2 tsp Urad dal – Minnapappu

2 tsp Chenna dal – Senagapappu

1 tsp Jeera

1 tsp Mustard seeds

4- 5 Red Chilies

Hing

Few curry leaves

1 tsp Red chili powder

Squeeze lime/lemon juice, add salt and turmeric powder and keep aside. Avoid using instant lemon juice.

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.

Let cool. Transfer the tadka into a blender jar, leaving oil in the skillet. Dry grind tadka to a smooth powder.

Mix the ground tadka, lemon juice and the oil in the skillet and mix well.

Serve as a side dish with rice or upma. The taste leaves a tingling taste craving you for more.

Pessara pachadi

2010-05-10T14:53:00.002-04:00

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.

1 cup Moong dal – Pessara pappu

10 – 12 Red chilies

1 tsp Jeera

Small lemon sized Tamarind

Lemon juice

Soak moong dal in luke warm water for 2 - 3 hours. Drain and keep ready.

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).

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.

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.

There is a bonus with this pachadi. With left over pachadi a crunchy chakki or attu can be made.

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.

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!

Carrot hawla

2010-04-06T16:06:00.000-04:00

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.

1 lb Carrots

1 can Evaporated Milk or 1 cup Half-half

1½ cups Sugar

4 tsp Ghee

½ tsp Elachi powder

2 tsp Raisins

2 tsp Almonds

2 tsp Pistachios

2 tsp Cashew nuts

Few strands of saffron

1 tsp Rice flour

Wash and peel carrots. Finely grate them, keep aside.

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.

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.

Grease the serving bowl and transfer the contents into it.

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!

White vatana sundal

2010-03-26T16:18:00.001-04:00

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.
2 Onions
3 Tomatoes
2 - 3 Green chilies
1 tsp Ginger-garlic paste
½ tsp Amchur/Dry mango powder
½ tsp Cumin-coriander Powder
½ tsp Garam masala
¼ tsp Red chili powder
Coriander

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.

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.

Mix in cooked vatna, taste for salt and adjust the seasonings. Add some lemon juice and garnish with coriander, serve hot.

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!

Cashewnut chikki

2010-03-23T21:42:00.001-04:00

Srirama Navami Subhakanshalu (03/24/2010)

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!

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)

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.

Traditional chikki are made with peanuts but, I am a cashew person, so..

1 cup - Roasted cashewnuts (sliced or whole)

1 ¼ cup - Jaggery

2 tsp Ghee

Roast the nuts on low flame in ghee and in the case of peanuts remove the skin.

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.

Filter the jaggery syrup to remove any impurities. (Avoid if you trust the jaggery). I buy mine at the same store always!

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.

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.

Store in an air tight box, they have a good shelf life.

White turmeric (Mamidiallam) in lemon juice

2010-03-17T00:00:00.001-04:00

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.

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.

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.

¼ lb Mango ginger/ white turmeric - Mamidiallam

5 – 6 Long Green Chilies

Lemon Juice

1 tsp Vammu

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.

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.

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.

Ugadi Subhakanshalu

2010-03-15T22:31:00.001-04:00

Vikruti Nama Samvatsara Subhakankshalu.

March 16th 2010

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.

Wishing all my dear friends, family and readers a very happy Ugadi.

Madras sambar powder

2010-03-08T11:57:00.000-05:00

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.

¾ cup Urad dal- Minnapappu

½ cup Chenna dal – Senagapappu

½ cup Toor dal – Kandipappu

1 cup Coriander seeds- Dhania

Handful Red Chilies

1 ½ tsp Jeera

1 ½ tsp Mustard seeds

2 tsp Fenugreek seeds

2 tsp Black Pepper seeds

Hing

2 Handfuls curry leaves

4 tsp Grated coconut

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.

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.

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.

Let cool. Grind to a powder in a spice mill or blender.

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.

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.

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.

Chili Idle

2010-03-03T12:55:00.002-05:00

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.

Idle - steamed and cooled. (Please refer to idle recipe in Brunch/Breakfast)

Peppers: any variety

Green/Yellow/Red Peppers

2 Large Onions

1 tsp Ginger-garlic paste

2 tsp Red chili paste

Coriander

Lemon Juice

Small button idle will be ideal, if not cut the regular idle into 4 pieces.

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.

Add idle and give it a good stir. Be gentle. Remove from flame and garnish with coriander and lemon juice. Serve warm.

Mysore pak

2010-02-27T11:49:00.001-05:00

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.

1 cup Bengal Gram - Senagapindi

2 cups Sugar

1 cup Ghee (Pure ghee can be used or oil can also be added.)

½ cup Oil

½ cup Water

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.

Melt ghee in a vessel and leave it on low flame till it is used.

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.

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.

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.

Happy Birthday to my Blog!

2010-02-26T09:34:00.001-05:00

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.

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.

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.

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It is a cold and blustery snow day out here. We will all stay warm and safe at home.

Malai Kofta

2010-02-17T22:54:00.003-05:00

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!

Vegetable Koftas:

4 Potatoes – Boiled and peeled

2 Carrots - Grated

1 cup French cut beans

3 Green Chilies – Cut finely

2” Ginger – Finely grated

Coriander

½ tsp Red chili powder

½ tsp Cumin coriander powder

5 bread slices

4 tsp of bread crumbs – optional

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.

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.

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.

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.

Gravy:

3 Large Onions

4 Tomatoes or 1 small can tomato paste

2 tsp Ginger – garlic paste

3 Green Chilies

½ tsp Shahi Jeera

5 Cloves

5 Elachi

2” Cinnamom stick

2 Red Chilies

½ cup Cashew nuts

4 Dates

1 cup Half-half / Fresh cream

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.

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.

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.

Methi Potato

2010-02-08T11:06:00.007-05:00

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.

5 Potatoes

1 bunch Methi leaves

2 Onions

Chili-Ginger Paste

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.

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. Add a tsp of cumin-coriander powder and 1/2 tsp of amchur powder.

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.

This is a good side dish with rice or rotti.

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!

Super Bowl Sunday

2010-02-07T15:10:00.012-05:00

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.

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!

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.

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!

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.
Good Luck to the Colts and Saints. May the best team win! Have fun this evening.

updated after the game...Congratulations to the New Orleans Saints on their Victory.

Dondakaye(Tindora) karampeti kura

2010-02-04T09:06:00.003-05:00

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.

1 lb Tindora - Dondakaye
5 – 6 tsp Kura Podi – Menthe Podi (From my previous blog in Podis\Powders)
½ tsp Red Chili Powder
1 tsp Tamarind Pulp
1 tsp Jeera
2 tsp Besan - Senagapindi

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.

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)
or cook on stove top after stuffing.

Use hand or a spoon and stuff the “menthe” on both sides of the cut dondakaye. (Suit your taste)

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.
Test one piece to see if it is done or if they are falling apart, it is time to remove from the flame.

This is a perfect side dish to go with hot rice.

National Girlfriends Day

2010-02-03T11:50:00.010-05:00

To the cool women that have touched my life.. Here's to you!
Celebrating National Girlfriends Day
What would most of us do without our sisters, confidants and shopping, lunching, and traveling girls?
Let's celebrate each other for each other's sake!
To My Sister, Sister-in-law, Girl friends and Cousins...

Cranberry Chutney/Pickle

2010-01-27T16:03:00.005-05:00

A bright red berry with a tart tangy flavor contains the highest levels of beneficial nutrients when consumed fresh.

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.

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)

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.

1 bag fresh Cranberries
Small lemon sized Tamarind
1½ tsp Red Chili powder
1½ tsp Fenugreek seeds – Menthulu
1 cup Oil
1 tsp Mustard seeds
Few Red Chilies
½ tsp Asetifodia /Hing
Few Curry Leaves

Fry fenugreek seeds in a few drops of oil till nicely roasted. Let cool and make smooth powder.
Wash and air dry cranberries. Rough grind fresh berries with tamarind in a mixee jar.

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.

Remove from flame and let cool. Transfer into an air tight jar and store in the refrigerator.

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.

Coconut mango chutney

2010-01-25T10:27:00.004-05:00

Half a Coconut
1 sour raw Mango
½ tsp Urad dal – minnapappu
½ tsp Chenna dal – senagapappu
½ tsp Jeera
½ tsp Mustard seeds
A pinch of Fenugreek seeds
2 -3 Red Chilies
Hing
3 -4 Green chilies
Few Curry Leaves

Cut coconut into small pieces, wash and drain. Peel and cut mango into small pieces.

Soak tamarind in hot water.

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.

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.

Empty it into the skillet with oil and mix nicely and transfer contents into a serving bowl.

“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.

Kuzhi(ku-li) Paniyaram

2010-01-16T15:32:00.011-05:00

The Grand Sweets & Snacks, Adyar, Chennai.
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. 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.
1 cup Urad dal
2 cups boiled Rice
2 cups raw Rice
2 tsp Fenugreek seeds

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.
For the masala:
2 Onions
3 Green Chilies
1” Ginger
Few Curry leaves
1 cup cut peppers - optional
1 cup grated carrot - optional
½ cup grated coconut
Coriander

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.

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.

Serve hot with sambar and tomato chutney or coconut chutney.

Garelu and Perugugarelu (Avada)

2010-01-15T13:32:00.005-05:00

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.

2 cups Urad dal
Chili-ginger paste - Optional
2 tsp Rice flour
Oil to fry

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.

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).

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.

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.

Let fry for a few seconds and then keep turning back and forth so it will not burn.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.

Ginger (allam) or sesame (nuvvu) chutney compliments garelu.

For perugu garelu also called as avada: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.

After frying garelu add piece by piece to the curd and let soak for 1/2 hr and serve them.

Sankranthi Subhakanshalu

2010-01-12T18:34:00.006-05:00

Wishing all readers and friends a very happy Sankranthi.Chakrapongali and mango rice, today's specials.

Methati Pakodi

2010-01-12T13:16:00.002-05:00

4 large Onions
10 - 12 Green Chilies -Optional
1 tsp Ginger-Garlic-Chili paste
2 scoops Besan - Senaga pindi
1 tsp Rice flour
2 tsp Curd
Few curry leaves
Cashew nuts

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.

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!

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.

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.

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.

Fry till they all turn into golden yellow, remove from the oil. Place them on paper towels so the excess oil is absorbed.

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.

Happy New Year 2010

2010-01-11T12:46:00.006-05:00

A new year, a new decade dawns and makes yesterday a history, a memory
Year's end is neither an end nor a beginning; but a going on cycle
Learn from yesterday, live for today, hope for tomorrow
Let it be felt; I’ve made of it a happy year.

A very happy new year to all my friends and readers.

Vegetable Puffs

2009-09-16T12:29:00.007-04:00

Around 4 O'clock trays of freshly baked puff's and samosas used to arrive at a popular bakery in Chennai. It was hard to resist the temptation. They flew off the shelf like hot cakes. Well, they had yummy pastries too, difficult choice!

I never realized it is such a simple procedure to make them and all we needed is an oven to bake them. So, you can imagine my state when I was baking my first batch of puff's. Now, it has become a common thing as my son enjoys them more than his mom.

I use Pepperidge Farm pastry sheets. They are available in the freezer section of regular grocery stores.

Pastry sheets
5 Potatoes
2 Onions
1 tsp Chili Ginger paste
Few Curry Leaves
Lemon Juice

Boil potatoes with salt and turmeric, peel and mash them well.

Take 4 tsp of oil in a skillet and make tadka (poppu) with ½ tsp mustard seeds, ½ tsp jerra and then add chopped onions, chili ginger paste and curry leaves. When onion turns translucent, add the mashed potatoes and mix well.

Check for salt and seasonings remove from flame. Add lemon juice and chopped coriander and mix well.

Keep the pastry sheets outside for sometime. Cut them in desired size, bite size or medium serving size. Place 2 spoon fulls of the curry on one half of the pastry sheet and fold it. Repeat the process for all. Wet your fingers and bring the edges together.
Spray PAM or grease a baking tray, place the stuffed pastry sheets and bake in a preheated (350 degrees) over for 20- 25 minutes or till the layers are crispy on the outside.

Serve warm with ketchup. Perfect as a starter or as a snack. Easier to prepare for a large group. Prepare the curry in advance and bake the puffs just in time for a starter. Do not re-heat puffs in micro oven, use a toaster oven for better quality.

The curry in puffs should be a dry variety with potato as a base. It can be tweaked to suit personal taste, by adding garam masala, certain vegetables like peas, peppers etc.

Majjiga mirapakayelu - Dried chilies

2009-09-13T13:42:00.003-04:00

Sun dried green chilies that are soaked in sour curd are called majjiga mirapakayelu. These are the regular type without any stuffing. The whole procedure takes about 6 days, 3 days to soak and 3 good sunny days for drying. Prepare in bulk to last a whole year. A speciality side item, usually served with dal and rice as an accompaniment.

5 lbs Long Green chilies
1 Gallon Yogurt - curd
2 tsp Vammu

Make fresh curd and leave it outside for a day to make it sour. Add salt, turmeric and vammu and beat it well. Do not add water.

Wash and wipe green chilies and sun dry them till they are dry. Using a knife or a pin make small holes/slit on the green chilies at 2 places if they are very long.

Gently place the green chilies in a container with a lid. Add the beaten curd on top of the chilies and gently press on so all of them are immersed well in the curd. Set aside for 3- 4 days in cool dry place and gently turn the chilies once a day so that all of them are covered evenly.

On the 4th day, separate the chilies and the curd. Transfer the curd from the container into an aluminum tray and place the chilies on a polythene cover and sun dry them. At night place the chilies back in the curd in the aluminum tray. Repeat this process till the curd dries or for 2 days. Then discard the remand curd and sun dry the chilies till they are light and completely dried which will take about 2 - 3 good sunny days.

Use a napkin and wipe the curd that dried on the outside of the chili, by doing this the oil will remain clear after frying them. Discard any seeds that are loose. Store in an airtight container. They have good shelf life.

Heat couple of tsp of oil in a kadai and fry the chilies or medium/low heat till they are nicely done, be careful not to burn them. Drain on a paper napkin to absorb the excess oil. They are a good side dish with dal and rice.

Vegetable Dum Biryani

2009-09-10T10:09:00.000-04:00

Slow oven or Dum has become one of the most refined forms of cooking in India. Slow oven means cooking on very low flame, mostly in sealed containers, allowing the ingredients to cook, as much as possible, in their own juices.
Whole fresh spices and herbs are used for flavoring. Saffron is used as a condiment to give color and special taste to the dish.
Dum biryani is prepared by marinating the vegetables pieces in plain yogurt, turmeric, cumin- coriander powder, chili powder and cooked only by the dum, or the baking process, which is done along with cooked rice. In the end, Dum food is about aroma, when the seal is broken the fragrance floats in the air.

4 cups Basmati rice
2 Potatoes
2 Carrots
1 Beetroot
2 cups Cauliflower flowerets
Handful whole Beans
2 cups Peppers (any color)
3 Onions
2 cups Mint
2 tsp Ginger-garlic paste
3 Green chilies
2 cups Curd
4 tsp Biryani masala
4 Bay leaves
2” Butter stick
4 Bread slices
Cashew nuts
Coriander
Pinch saffron

Chop vegetables in good big size. Boil beetroot in water for sometime in micro oven. This is to remove color from beetroot. Drain water and add to vegetables.

Cook basmati rice (1:2 water) in a rice cooker. Add couple whole elachi, cinnamon stick, cloves, salt and 2 tsp oil to the rice while cooking.

Marinate the vegetables pieces in plain yogurt, turmeric, cumin- coriander powder, chili powder for 15 minutes.

Take 4 tsp of oil in a skillet add shahi jeera, and whole masala items (star anise, mace, nutmeg, cinnamon, cloves, elachi) fry for a few minutes then add chopped onions, chilies, bay leaf and fry till the onions are translucent then add ginger-garlic paste, chopped mint and all the marinated vegetables along with the curd. Cook on medium flame till they are just about cooked. Add 4 tsp of biryani masala powder and salt and mix well and cook with the lid on for a few minutes more.

Transfer from the skillet to a baking casserole dish. Spread layers of vegetables and cooked rice alternatively and repeat till everything has been layered. Add a pinch of saffron to 2 tsp of water and sprinkle/spread on the rice. Add some butter or oil and cover with aluminum foil and cook in a preheated oven (350 degrees) for about 20 - 30 minutes.

Remove from the oven mix thoroughly and garnish with fried cashews, fried onions, fried bread and chopped coriander. Or saute 2 onions in 2 tsp of oil and spread on the rice before baking.

Raita or kurma is a good side dish with Vegetable Biryani. A one pot meal that is filling and healthy.
The difference between biryani and pulov is that while pulov may be made by cooking the items together, biryani is used to denote a dish where the rice is cooked separately from the other ingredients. Dum enhances slow cooking.

Longwood Gardens, PA

2009-09-09T12:06:00.006-04:00

Magnificent gardens, spectacular horticultural display, refreshing fountains covered acres of pure and serene garden. High energy fireworks, rhythmic fountains and soothing music illuminated the night sky. A pleasure to the eyes and heart.

Baigan Bharta

2009-09-04T16:50:00.009-04:00

A smoked eggplant is mashed and sauteed with mustard seeds, onion, tomatoes, various spices and oil and garnished with fresh coriander leaves. Fire roasting the vegetable yields a rich, smoky flavor.

3 firm medium Italian Eggplants or large Eggplants
3 large Onions
2 Green Peppers
2 cups Cherry Tomatoes
1 small can Tomato sauce
2 Jalapenos
2 tsp Ginger-garlic paste
1 tsp Garam masala
1/2 tsp Cumin-coriander powder
1 tsp Amchur
Coriander

Smear oil or spray PAM on the eggplant, spread an aluminium foil on a baking tray and BROIL in the oven at 350 degrees on HIGH for 45 minutes. Don't forget to make incisions on the eggplant with knife on all side to prevent the vegetable from exploding on high heat. This is easier when working on more than one eggplant.

Or roast the eggplants over a flame, a gas burner or directly on an electric element, turning frequently, until they are thoroughly charred and soft throughout. You will get that smoky undertone you can't get from baking the eggplants. Immerse in cold water for a few minutes, remove and discard the skin and mash the soft flesh to a smooth paste.

Take 4 tsp of oil in a large non stick vessel. Add mustard seeds and jeera then add chopped onions, ginger garlic paste, chopped jalapenos. Cook till the onions are translucent and then add cut peppers (green peas can also be added) continue cooking, stirring frequently, add turmeric, garam masala, cumin-coriander powder, amchur, salt, tomato sauce and cook for a few minutes. Now add the smoked egg plant and mix well, slit tomatoes or cut in half and add to the gravy. Gently mix, the heat in the pot will cook the tomatoes. Taste and adjust seasoning. Add butter or oil according to taste.

Turn the flame to medium/low and cook till the oil separates and meld its flavors.

Garnish with coriander and serve with rice or roti or as a spread on bread.

Bellam Avakaye

2009-09-01T11:03:00.004-04:00

A special pickle very personal to coastal Andhra. It is called bellam avakaye due to the presence of bellam(jaggery) in it, don't brush it off yet, the way it is prepared and amount of spices in it makes it a longing, mouth watering pickle. Kids love this as it is not too hot/karam and it has an addicting taste to it. A little lengthy process than our regular avakaye, but it has an excellent taste of it own! I promise you, you will not be able to buy it in any store. So, get started....

3 raw Mango – Hard and very sour
2 cups Mustard powder – ava pindi
1 cup Red Chili Powder
¾ cup Salt
1½ cup Oil - preferably Sesame\Till oil
2 tsp Fenugreek seeds
3 - 4 cups Jaggery

Traditionally "Collector kaye/mangoes" are used for this pickle, but since we can hardly find any variety, I personally did it with the regular mangoes that are really raw and green.

In a skillet fry the fenugreek seeds on low flame till they are nicely roasted. Keep aside.

Mustard powder can be made by dry grinding raw mustard seeds in a mill or a blender to a soft powder. 1 cup of mustard make more than a cup of mustard powder so, measure the powder before using.

Wash and dry mango. Cut mango length wise (making 4 halves) leaving the hard seed shell intact, remove the soft seed. Remove the fine film in the lining of the shell of the mango by scrapping with a knife and clean with a dry paper towel.

In a glass jar (do not use plastic with pickles) add mustard powder, chili powder, turmeric, salt and fenugreek seeds. Mix all the ingredients together. Then add oil and mix well. Now add the mango pieces and mix thoroughly. Set aside for 4 - 5 days mixing once a day. Use dry ladle to mix.

On the 4 th or 5th day remove the mango slices from the avakaye base and sun dry them separately. Mango slices on a cover and the avakaye base in the container for 4 - 5 days till the mango pieces completely dry. Cut the mango slices into smaller pieces and keep aside.

Depending upon the personal choice of sweetness, roughly about the amount of avakaye base , chop jaggery into small pieces. Transfer into a kadai and add 1/4 cup of water and bring to boil on medium heat stirring continuously. When it starts to boil and cook, test it to confirm if it has reached the correct consistency. Place a drop of the boiling liquid in a bowl of cold water, if you are able to bring it together like a ball, it has reached the stage. Remove and let the fumes settle down. Let it not cool too much, when it is still warm and in semi solid form transfer into the avakaye base and mix well. Add the cut mango pieces and mix well. Let it come to room temperature and transfer into an air tight container.

Bellam avakaye has a good shelf life. Keep away from moisture for long lasting pickle. This is a good side dish with white rice or curd rice.

Bellam Avakaye - Photo Tutorial

2009-09-01T10:42:00.005-04:00

Mix avva (mustard powder),red chili powder, salt, fenugreek seeds and oil with mango pieces and keep aside for 4 - 5 days.Separate the mango pieces from the mixture and sun dry them separately till the mango pieces dry well.
Make jaggery syrup and bring to room temperature.
Mix the syrup with mixture.
Cut the mango pieces into small pieces.
Add the mango pieces with the base and mix well.
Mix thoroughly and let cool. Save in an air tight container.

Corn masala

2009-09-01T09:54:00.003-04:00

4 Ears of Corn
2 cups Corn kernels (fresh or frozen)
4 Onions
2 Potatoes
4 – 5 Tomatoes
4 Green chilies
2 tsp Ginger-garlic paste
2 tsp Garam masala
Coriander

Cut corn into 3 inches and keep aside. Peel and cut potatoes. Transfer cut potatoes and corn in a vessel and add salt and turmeric. Transfer the cut corn into a vessel and pressure cook them till nicely done. Drain water from both the vessels, mash the potato and corn to a smooth paste and keep aside.

If you do not have frozen corn cut corn kernels from the corn of the cob with a knife placing on an inverted bowl on a cutting board.

Take 4 tsp oil in a skillet and sauté onions. Add ginger-garlic paste and fry for a few minutes. Now add chopped tomatoes, green chilies and fry for a few minutes. Then add some salt and garam masala (I used homemade garam masala, please refer to Garam masala in pickles and powders). Add the mashed potato and corn mixture and mix well. Add more butter or oil for a greasy gravy and cook till the oil separates and then add cut corn.

Sprinkle chopped coriander and mix well. Cook for a few minutes and remove from flame.

This is a good side dish with white rice or rotti, it can also be eaten as is as a snack.

Vacation

2009-08-30T23:12:00.004-04:00

Hello friends and readers,
If you wondered why they were no updates on my blog, I was away on a vacation with my family to the Sunshine State. We went on a road trip all the way from New Jersey. It was a long drive, but was worth it. Roads and free ways of the Carolina's and Georgia were a pleasure to drive on.

It was quite a wonderful trip....

The weather was very co-operating and gave us an opportunity to see a lot of places in Orlando. Beaches, theme parks, race tracks and resorts were filled with people from all over the place. We had consumed "Orange" in some form for every meal of the day it goes without saying how sweet and perfect they were! I vouch for "An Orange State."

I have to mention here that Disney brings out the child in us. It's so magical that it lets us dream beyond our imagination. If you believe hard enough dreams do come true! An opportunity to celebrate childhood with our children and hold on to sweet memories for ever.

I am back to reality now, so, please check for regular updates on the blog! :)

Saggubiyam Vadiyalu

2009-08-20T18:04:00.007-04:00

2 cups Rice flour
1 cup Sabudana - Saggubiyam
3 tsp Chili-ginger-coriander paste
1 tsp Jeera
1/4 tsp Food colouring - Optional
1 Lemon

Cook saggubiyam with 1:2 ratio water in pressure cooker. It is easier and we want it completely cooked. Remove, keep aside.

In a large vessel take 1:7 ration water to each cup of rice flour and bring to boil. Then add jeera, salt and Chili-ginger-coriander paste and mix well. Take a taste and add accordingly. Food colouring can be added at this time.

Take rice flour in a vessel and add enough water about (1:2)and mix well. We have to add rice flour to the boiling water and if it is not done well, lumps to rice flour are formed and it will not cook evenly. By mixing in water and stirring into the hot water slowly, it makes the job much easier.

Cook on medium heat till bubbles pop up and then add the cooked saggubiyam and mix well. Keep stirring from the bottom of the vessel so that the bottom does not burn. Remove from the flame once bubbles pop up.

Let cool for half hr and then add lemon juice and mix well. Do not close the lid when hot, vapour will settle down. Cover with a paper napkin for a while and then put the lid on.

Prepare this during the day and let it sit over night. It will settle down and thicken.

Lay out a polythene cover where there is plenty of sunshine. Take hand fulls of the dough in your hands and drop them in small "drops". Use a spoon if you are not comfortable to use your hand. Once they dry they become very light and when fried they puff up and become bigger.

2 to 3 days of good sunshine is enough for drying them. Once they are dry, they come off from the cover by them selves.

Store in an air tight container, no expiration date, can be used all thought the year.

Enjoy as side dish with rice or a spicy snack with tea/coffee.

Vinakaya Chavithi Prasadam

2009-08-19T23:27:00.010-04:00

A Very Happy Vinayaka Chavithi to all my readers. Here I am giving an easy method where both undrallu and kudumullu can be prepared parallely. Broken rice flour can be made the previous night to speed things up on the day of puja.

5 cups Raw Rice
1 cup Chenna dal
Grated Coconut
½ tsp Elachi powder
1 cup Jaggery

Dry grind rice in a mixer till the consistency of sooji(rava) is reached. Sieve the flour so that the very fine rice flour is separated. Measure the amount of broken rice flour and keep aside. This rice flour can be saved and used in cooking.

Soak chenna dal in hot water for 30 - 45mins. Cook on stove top or in a microven with salt and water. Drain and keep aside.

In a non stick skillet, dry fry grated coconut till it changes to golden yellow. Then add finely cut jaggery and elachi powder and mix till it comes together for 5 – 6 minutes on high flame. Remove from flame and when you can handle the heat, wet your palms and make small balls. These can be eaten as it, are called kobbari undallu. Keep aside.

In a non stick vessel bring 1 : 2.5 ratio water to the broken rice flour to boil. Turn the flame to low, add salt and 1 tsp jeera and slowing add the broken rice flour stirring in thoroughly. Let cook in medium flame stirring occasionally till bubbles appear on the top. Remove and let it settle down. Do not cool it too much.

Divide into 2 parts. Remove one part in a bowl and add the cooked chenna dal and mix well. Wet your palms and make round balls. Make the balls ready before steaming them.

Place them in the idle trays, about 2 or so in each hole, load the idle stand and steam cook on high flame for 15 minutes and on medium flame for 5 – 7 minutes. Let cool and remove gently. These are called undrallu.

With the other half of the cooked rice flour make small balls, flatten on the palm and place a coconut ball in the middle, using both hands and water as required press the dough and tighten it.

Repeat the steaming process with the idle stand for the kudumullu also.

Spicy magai pachadi or any pachadi of choice will be a good side dish with undrallu.

That is my father in the picture ready to start the puja, admiring the mandap set up. Photo courtesy my brother again.

Vinayaka Chaviti Puja

2009-08-19T16:39:00.013-04:00

23rd August, Sunday is Vinayaka Chavithi.

Ganesha, the elephant headed son of Shiva and Parvati, is worshipped as the Supreme God of wisdom, prosperity and good fortune.

Vinayaka chavithi is celebrated as the birthday of Lord Ganesha. The festival is observed in the lunar calendar on bhadrapada shukla paksha chathurthi.

Ganapathi is the adhipathi(master) of all ganas - a class of divine. Ganapathi is also known as Vinayaka, meaning one without a nayaka(master). He is the master of Buddhi(intellect) and Siddhi(wisdom or self- realization). Buddhi and Siddhi are referred to as the consorts of Vinayka. He is also called Vighneswara – one who removes vighnalu or obstacles from troubles and difficulties. He deserves and enjoys the pradhama(first) puja during any festival or puja/vratam.

Ganapati has Mooshika(mouse) as his Vahana(vehicle). It symbolizes the darkness of ignorance because it is in darkness that the mouse moves about.

On this day we prepare delicacies which are steam cooked with no oil content and offer them to Vinayaka.

The main dishes during this festival are Undrallu and Kudumulu/Jilledukayellu. An undram is a round dumpling made with cooked broken rice flour and soaked chenna dal. A sweet dish with the same base and stuffed with kobbari undallu (made with fresh grated coconut and jaggery) are called kudumulu, which are oval in shape.

Bellam(raw jaggery/gudopacharam) is a favorite naivedyam to Vinayaka.

For Vinayaka chavathi puja, a clay idol of the murthi is used, usually bought on the morning of the puja. You can get creative and make an idol with clay or plaster of paris. This idol is normally immersed in a water body (Nimarjanam) after 9 days of puja. Eventually everything will and should be a part of the Earth! A peeta or a wooden plank is used to as a step to place a silver plate on which the idol is placed.

Paalavelli, a squared checkered roof made with wood is used as a shelter for the Idol. Various fruit, wood apple(velakaye), corn, coconut flower, lotus buds and sugarcane are tied with a string hanging down nicely. The top of which is covered with mango leaves and patri(various leaves). Sometimes a colorful umbrella is also used as a covering. For Ganapathi puja, we not only use various flowers we use leaves, grass(gariki) and Tulasi also.

My heart takes me back to those days when we would get up early to go the market to get an Idol and wander in the neighborhood to pluck leaves, help set up the palavalli and God while my mother made prasadam. My dad insisted we keep books near the God that day so that we would do well in studies, so I would keep my toughest subject, take it after puja and sit with it a few minutes.

Also, cannot forget how we were all very attentive while listening to the story of Satrajittu and Samatha ka mani and how “Moon” laughed and was punished for his act. I was really scared to look at the sky on chavathi, least I would see the moon and have to face the false allegations “apanindallu”. So, by evening I had put some more of the kadha akshitallu “yellow rice” so, they would shield me from any bad things.
I have to mention here that on one such fateful evening, I met my husband.

Pooja vidhanam and kadha by BrahmaSri Sankaramanchi Rama Krishna Sastrigaru:
http://www.devotionalsongs.com/Poojas_Vrathams.htm

Pooja and Kadha - Telugu script

http://rare-e-books.blogspot.com/2008/07/vinayaka-chavithi-pooja-way-slokas-and.html

Sankalpam:
Mama upaatha durithakshaya dwara sri parameswara preethyartham aadya Brahmanaha dwithiyaparardhe swethavaraha kalpe vyvaswitha manvantharae kaliyuge prathama paadey Krouncha dveepe Ramanaka varshe Aindra khande, Prasaantha Saagare, Pushkara Kshetra, Meroh Uttare Paarswa digbhage, Thurpu Amerikaayaam asmin varthamana vyvaharika chandramaanena, *** naama samvatsarae Dakshinayane Varsha rhuthau bhadrapada maasey, Shukla Pakshey, chaviti thithau *** vaasarey subha nakshatrae subha yogae subha karana yevam guna visheshana visishtaayaam subha thithau*** sri matyaha (***name) ***Gotravathyaha sabhatrukayah asmaakam saha kutumbaanaam kshema, sthairya vijaya ayurarogya aishwaryabhi vrudhyardham dharmartha kaama moksha chaturvidha phala purushartha sidhyartham satsanthaana sowbhaghya phala vyapthardhyam srivinayaka devatha muddhisyae sri vinayaka devatha preetyardham karpoktha vidhanena yavathshakti dhyanaavahanaadhi shodashopachaara poojaam karishye thadanga sri mahaaganapati poojam karishye thadanga kalasa poojaam karishye.

For the year 2009 it is:
Sri Virodhi nama samvatsaram
Chavithi thidi

File pictures. Courtesy my brother and sister-in-law. This is how we used to do at my parents place. Turn a flat table and place the paalavelli with the support of the legs to be stable and to avoid hanging the paalavelli from the ceiling using a string.

Vangibath - Brinjal Rice

2009-08-17T10:28:00.012-04:00

4 cups Basmati rice
12 - 15 medium sized purple Brinjals
3 - 4 Green Chilies
Few Curry Leaves
2 tsp Groundnuts/ Cashew nuts
4 tsp Vangibath Masala (Homemade or Store bought)
Lemon juice

Vangibath masala:
1 tsp Urad dal
1 tsp Channa dal
2 tsp Dhania – Coriander seeds
1 tsp Sesame seeds
½ tsp Jeera
4 Red Chilies
½ tsp Gasa-gaga
1” Cinnamon stick (dalchinichakka)
2- 3 Cloves
1” Ginger
Few Curry leaves
2 tsp grated Coconut
Hing

Take 2 tsp of oil in a skillet. Add urad dal and channa dal and fry till the dals turn to golden yellow. Add red chilies, hing, ginger, coriander seeds, gasa-gasa, cinnamon stick, cloves and a few curry leaves. Then add sesame seeds, and grated coconut. Fry all the above till nice aroma fills the room. Let cool and dry grind all the items to a smooth powder.

This masala has good shelf life, save in an air tight container or Ziploc bag to retain its freshness.

For the Rice:
Cook rice in a rice cooker with 1:2 ratio of water. Add 1” butter stick or 2 tsp oil to the rice to be fluffy and not sticky.

Cut brinjals length wise. Place them in cold water to retain the color.

Take 4 tsp of oil in a skillet and add 1 tsp of mustard seeds and curry leaves. When they splutter add ground nuts or cashew nuts (according to taste) and fry for a few minutes, till the nuts change their color.

Now add cut brinjal to the skillet and fry them till they are nicely roasted. Oil can be added as required. Salt, turmeric can be added now. Once the brinjals are nicely cooked, add 4 tsp of the vangibath masala powder and then add the previously cooked rice, salt and gently mix without messing up the shape of the brinjals. Check for seasoning and salt and add accordingly. Remove from flame and add lemon juice and garnish with coriander.

Papad or vadiyams are a good side dish with Vangibath.

Vegetable Jalfrezi

2009-08-14T10:21:00.006-04:00

Jalfrezi is Indian version of Chinese stir-fry made with marinated vegetables and curry spices. For Jalfrezi, the vegetables must be dense, neither starchy nor watery. Potatoes and Peas are starchy, Spinach is watery. It is cooked with green chillies, with the result that a jalfrezi can range in heat from a medium dish to a very hot one. (source: Wikipedia)

Vegetables that are blanched can be used. Vegetables that need to be blanched are Cauliflower, String beans, Carrots, Broccoli. To blanch vegetables, bring water to a boil add vegetables, cook for 10- 12 minutes, drain immediately and pour cold water over the vegetables to stop further cooking.

4 - 5 Zucchini's
2 Green Peppers (or any colour peppers)
2 Carrots
2 Jalapenos
3 Onions
4 Garlic Pods
1" Ginger
Handful Cherry Tomatoes
Coriander
Lemon juice

Cut vegetables in thin long stripes and marinate in 2 tsp of oil with salt and pepper. Slit or cut cheery tomatoes in half, cut jalapenos into think long stripes and remove seeds to reduce heat. Grate garlic and ginger.

Take 2 tsp of oil in a wok/skillet add 1/4 tsp jeera and saute' onions and jalapeno stripes till they caramelize. Then add grated ginger and garlic. Fry for a few minutes and then add the marinated vegetables, salt and fry in medium heat for 5 - 6 minutes. Then add tomatoes on the top.

In a bowl mix 1/2 tsp cumin-coriander, 1/2 tsp amchur, 1/2 tsp red chili powder, 1/2 tsp garam masala, a pinch of turmeric and add a tsp of besam, mix well and add to the skillet. Fry for a few minutes remove from flame add lemon juice and chopped coriander.

This is spicy vegetable dish that can be eaten with rice or rotti.

Instant Rava Dosa

2009-08-11T16:00:00.007-04:00

This is an ideal item for those days when we have to question ourselves "What's for lunch/dinner?". An instant dosa that can be mixed up using regular flours and that needs no fermentation. A dosa carving that can be fulfilled Instantly! So, measure up the flours and get ready to use your hands - a trick that works with this dosa!

1 cup Rice flour
1 cup Bombay rava - Sooji
1/2 cup All purpose flour - Maida
1/2 tsp Pepper powder
1 tsp jeera
5 -6 Green Chilies
1" Ginger
Few Curry Leaves

Chop green chilies and ginger into small pieces. Cut curry leaves also into small pieces. Roughly ground pepper or whole pepper corns can also be used according to preference.

Mix all the above things in a vessel and add salt. Using your hand squeeze the essence of the ginger and chilies and add water liberally, mix the batter till the consistency of light butter milk is reached. Batter is ready to be made into dosa's, no fermentation is required.

Ideal to use a dosa/pancake griddle. Dosa pan also be used, clear the stove top of all other items and heat a dosa pan.

Using your hand, take handfuls and sprinkle on a hot skillet gently, filling the whole pan, cover holes lightly. Pour 2 tsp of oil or ghee around the dosa and in the middle and leave for a couple of minutes to roast. There would be no need to turn the dosa on the other side.

I would like to share a trick my sister told me years ago with dosa's and pan's. Use a wet paper towel to wipe the pan real clean after removing each dosa before the next one. Don't have to grease the pan before pouring the batter, add a tsp of oil after it has settled on the pan. It has worked for me all these years, see if it works for you.

Imagine dosa in 3 parts, fold the first and 3rd part on to the middle part and remove from the pan.

If you feel the dosa has come a little thick, add some more water and try again.

This dosa does not need a side dish. Fresh curd with salt, lemon juice and coriander would be a good side dish.

Pesarattu Masala Kura

2009-08-10T10:48:00.007-04:00

Authentic to Andhra cooking, pesarattu masala kura has a very unique taste. This is my mother-in-law's recipe, and without a doubt, one of my husband's favourite! It might be frightening to follow a lengthy procedure and on top of it pesarattu itself can be eaten as is with rice. So, why bother? But, making peasrattu for this is easier as they should be made thick without worrying about the shape and very easy to saute'. Why not try it next time when you have some leftover pesarattu?

For Pesarattu
2 cups Whole Green Moong dal - Pesallu
Hand full Raw Rice
4 Green Chilies
1" Ginger
1 tsp jeera

Mix and soak dal and rice over night. Grind along with chilies, ginger and jeera to a nice batter using water and salt as required.

This batter does not need fermenting and is ready to be made into pesarattu after grinding.

Grease a dosa pan with oil and pour the batter in circles spreading evenly and thick (thicker than a regular pesarattu) with the ladle.

Add a tsp of oil so that it can be removed easily from the pan. Turn it the other side and let roast.

Remove and stack on a plate. Let cool and cut into diamonds with a sharp knife and set aside.

For the Saute'
4 Onions
Hand full cherry Tomatoes - Optional
2 tsp Ginger-garlic paste
2 tsp Garam masala
Coriander

Take 4 tsp oil in a skillet and saute onions. Add ginger-garlic paste and fry for a few minutes. Then add some salt and garam masala. (I used home made garam masala, please refer to Garam masala in pickles and powders)

Now add cut pesarattu pieces, chopped coriander, cherry tomatoes and mix well. Fry for a few minutes and remove from flame.

This is a good side dish with white rice or jeera rice.

French Beans Fry

2009-08-07T08:33:00.005-04:00

Quick and easy vegetable dish that comes in handy during time crunch. These are available in regular grocery stores.

1 bag French Beans
2 Potatoes - Optional

Heat a non stick skillet and do not add oil. Cut open the frozen vegetable bag and drop it in the hot skillet. This is a trick to fry any frozen vegetable (washing of frozen vegetable is an individual choice) the moisture in the vegetable will be absorbed by the heat while it is being cooked. Once the vegetable has dried then add oil as required and salt.

Peel and cut potatoes into thin long strips and cook with salt in the microven. Drain water and add to the skillet.Fry till they are nicely done and add red chili powder.

Serve as a side dish with rice or rotti.

Chitti Boorelu - Karam Boorelu

2009-08-05T10:20:00.001-04:00

These are soft and spongy inside and crispy outside. The blend of all the items, specially green chili, ginger with curd and flour gives it that special taste. They donot absorb too much oil and fry pretty fast. Make a great evening snack.

2 cups Atta - Godhuma pindi
2 cups Rice flour
2 cups Sour curd
Chili-ginger paste
Green Chilies - Optional
½ tsp Red Chili Powder
1 tsp Jeera
Hing

Mix all the above with salt and water as required. The dough should be like chapati dough, soft enough without excess water. Let it ferment for 5 – 6 hours. Spicy lovers can add chopped chilies also.

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.

Drop a spoon of hot oil in the dough and mix well, this will make the fried item light. A pinch of cooking or baking soda can also be used.

Wet your palm in bowl of water, pick a hand full of batter in the hand and gently drop as small balls in the oil. Keep turning back and forth so it will not burn.

Once they all turn golden yellow remove from the oil. Place them on paper towels so the excess oil is absorbed.

Artipuvvu kura - Banana Flower

2009-08-04T10:27:00.006-04:00

Banana flower is considered as a delicacy in South Indian. I am giving a very authentic dish here with ariti puvvu. Making the flower ready to cook is laborious but the real cooking of the dish is very simple.

Yet another Southern delicacy is Jack fruit kura, panasakaye kura. The cooking method is same for both. To chop panasakaye to fine pieces is an art done very skillfully with a razor sharp knife. But, I have an alternate method; will post that when I prepare it. For now, let see how to make ariti puvvu kura.

1 Banana Flower - Ariti puvvu
2 – 3 Green Chilies
1” Ginger
Few Curry Leaves
Few Pindi vadiyams – Kura vadiyams Optional
2 tsp Peanuts
2 tsp Tamarind Pulp
1 tsp mustard powder - Avapindi
½ tsp Sesame powder - Nuvupodi
¼ tsp Red chili Powder

To make Avapindi:
Dry grind mustard seeds in a mixer to make a soft powder, this is called avapindi or mustard powder and dry fry and grind sesame seeds to make sesame powder, this is called nuvvupodi. These powders have good shelf life, make in advance and store in Ziploc bags in the freezer or in air tight container. Or.

Take 1tsp of mustard seeds, 1 tsp of sesame seeds and 1 red chili in a mixer and grind using 5 tsp of water to a smooth paste.

Cooking with banana flower has a very laborious cleaning process. Grease your palms with oil before working on the florets. The pod oozes sticky sap which is very tough to remove from your hands and clothes.

Remove and discard flap and remove each bunch of florets from the pod and gently rub the tip of the florets holding on to the base. Each flower in the cluster will contain one hard and long stigma, pluck and remove the stigma, leaving the other parts of the flower.

Repeat the procedure until the layers of the pod can no longer be separated easily. In the center of the pod there is a pale colored pod which looks like a conch. It has a slight bitter taste can be eaten raw or in salads. You can also add it to the dish, finely chopping then along with the florets.

Now chop all the cleaned florets and roughly grind them and immerse the rough paste in a bowl of cold water. Clean them thoroughly at least 4 – 5 times. Using a drainer, drain the water, gently press and squeeze all the excess water and cook with salt and water in a pressure cooker or in a skillet. Drain the water and keep aside.

Take 4 tsp of oil in a skillet and fry peanuts and pindi vadiyams first, remove and in the same oil make tadka with ½ tsp urad dal, ½ tsp chenna dal, ¼ tsp jeera, ¼ tsp mustard seeds, hing. Then add chopped green chilies, ginger and curry leaves.

In a bowl add 1 tsp mustard powder, 1 tsp sesame powder, ¼ tsp red chili powder and mix well with 4 or 5 tsp of water.

Add the vegetable to the skillet. Add 2 tsp tamarind pulp and mix well. Let cook for a few minutes, remove from flame and add the above mixture and mix well. Test for salt and adjust seasonings.

Garnish with small vadiyams called pindi vadiyams before serving. While re-heating sprinkle some water and heat so the kura will be soft.

Aritipuvvu kura - Banana Flower

2009-07-31T17:24:00.006-04:00

Ariti Puvvu.

Remove the stigmas of each flower in the flowrets.

Center piece is edible.

Dry grind the pieces and then wash well with water, removes tartness.

Cook with salt and turmeric in water.

Make tadka and add the cooked vegetable.

Sri Varalakshmi Vratam -09

2009-07-31T15:05:00.006-04:00

A very happy Sri Varalakshmi vratam to all my readers.

A rainy day here today, nice day to be home, perform puja and enjoy the prasadam. Everything went on schedule, except I forgot to go and get flowers yesterday evening. So, manadara buds I collected all week came to my rescue. I did 9 items for prasadam. Pulihara, pulagam, paravanam, dadojanam, boorelu, chiti-boorelu, cabbage pakodi, potato bajji and puri.

Sri Varalakshmi Vratam Preparation

2009-07-29T14:04:00.012-04:00

With Sri VaraLakshmi vratam coming up, if you are like me, first I will have the audio of the puja/vratam ready. I will have a satisfaction that someone is reading out while I am doing the puja.

I did my groceries today. Vegetables and other items are for everyday use. Main items for Friday are coconuts, betal leaves, flowers and fruit. I have been plucking "ready to bloom" mandara buds since Monday and saving in an air tight box for Friday.

Tomorrow, I have to take out my "vendi samagri" for the puja and polish them once.

Odd number of dishes must be performed for the naivedyam. Starting from 1, 3, 5 or 9.
I prepare a list of the food items I want to prepare and strike them off as I complete each one of them.

Pulagam is ammavari preethi, so that's one and most easiest of all. Pulihara, paravanam and dadojanam in the next category. They form as a full meal on a special day. That's 4 items with rice already.

Next for fried items, cabbage pakodi and pototo bajji.

If I soak urad dal, straight away I will have 3 items, garelu, perugu garelu and thepi garelu.

But if I want to make boorelu, then I will make chitiboorelu/karam boorelu and using the bajji batter and make mirchi bajji. Not able to decide which ones to pick.

For maha navaidayam : rice, mudda pappu, vankaye kura, charu, tomato pachadi and fresh curd. I keep this very simple when we do not have guests over for lunch/dinner on that day.

Don't forget to soak vayinam senagalu overnight to give "Vayinam" to friends and family who come to see "ammavaru".

If you would like to read the vratha vidhanam and kadha for your self :

http://www.telugubhakti.com/telugupages/Vratas/Varalakshmi/varalakshmi.htm

Listen to BrahmaSri Sankaramanchi RamaKrishna Sastri gari vratha vidhanam at:
http://www.andhravilas.com/moviedetail.asp?fid=6375130

Sankalpam for people in the East Coast of America:

Mama upaatha durithakshaya dwara sri parameswara preethyartham aadya Brahmanaha dwithiyaparardhe swethavaraha kalpe vyvaswitha manvantharae kaliyuge prathama paadey Krouncha dveepe Ramanaka varshe Aindra khande Prasaantha Saagare Pushkara Kshetra Meroh Uttare Paarswa digbhage Thurpu Amerikaayaam asmin varthamana vyvaharika chandramaanena *** naama samvatsarae Dakshinayane Varsha rhuthau Sravana maasey Shukla Pakshey *** thithau Brugu vaasarey Varalakshmi Vaasarey subha nakshatrae subha yogae subha karana yevam guna visheshana visishtaayaam subha thithau *** sri matyaha *** name *** Gotravathyaha sabhatrukayah asmaakam saha kutumbaanaam kshema, sthairya vijaya ayurarogya aishwaryabhi vrudhyardham dharmartha kaama moksha chaturvidha phala purushartha sidhyartham satsanthaana sowbhaghya phala vyapthardhyam srivaralakshmee devatha muddhisyae sri varalakshmi devatha preetyardham karpoktha vidhanena yavathshakti dhyanaavahanaadhi shodashopachaara poojaam karishye thadanga sri mahaaganapati poojam karishye thadanga kalasa poojaam karishye.

For the year 2009 it is:
Sri Virodhi nama samvatsaram
Dasami thidi , Anuradha nakshtram
Your name and gotram

Boorelu

2009-07-29T13:02:00.007-04:00

Traditional Andhra sweet, a must for special occasions and festivals. There are two kinds of boorelu, one with pesarappu filling and the other with senagapappu filling. Pesarappu and sugar go well and senagappu and jaggery go well. The second is basically Bobbatullu - Puranpoli filling.

Pesarappu filling is a very light and tastes well. The procedure looks lengthy but, there is nothing that can actually go wrong with this method. So have fun preparing and enjoy!

For the filling:
2 cups Moonga dal - Pesarappu
1 cup freshly grated Coconut
1 tsp Elachi powder
2 cups Sugar

For the covering:
1 cup Minnappu - Urad dal
1/4 cup Raw Rice

For people trying it for the first time, I would advice you have more of the covering batter just in case. Mix minnappu and rice and soak in water for 2 hrs. Drain and grind to a smooth paste using as less water as possible. Keep aside.

Soak pesarappu for 1 hr in water. Grind to smooth batter using less water. Pour the batter in the idli stand trays (like idli) and steam cook for 15 minutes on high and 5 minutes on low flame. Remove the batter idli's and let cool for 5 minutes.

Grate coconut and keep aside. Measure sugar keep aside. Have the elachi powder ready.

I have tried and tested other methods, but by following this method, you will have fluffy stuffing inside.

Depending on the quantity you are making, divide the idlis and sugar in equal ratio. In a mixer jar add one quantity of idli's (say 4) and add one ratio of sugar and dry grind briskly till the idli and sugar mix well, repeat the process for all, transfer into a bowl. The consistency of the filling will be same. Then add grated coconut and elaci powder to the bowl and mix thoroughly.

Make medium sized balls using wet palms, press hard inot a tight ball so that they do not fall apart. Make all the balls ready before you start frying.

Now, rice and urad dal can be made into a semi thick batter (to the consistency of bajji batter). Do not use too much water. Empty into a wide bowl and add water if the batter is too thick.

Take a low bottom kadai and add oil to it. When oil is hot enough drop about 7 - 8 dal balls into the batter (enough for 1 batch) roll the ball in the urad/rice batter
and drop it gently into the oil. Repeat the process for all in the batch. Do not disturb them immediately. After 2 -3 minutes move them gently. Sometimes they attach to each other like a cluster, do not try to remove them, they will get fried in spite of sticking to each other.

Turn them on the other side and fry till they are golden yellow. Remove them and place them on a paper towel for the excess oil to be absorbed.

Follow the same procedure for all of them. If you have the covering batter left over, it can be made into dosa, rotti or add onions and fry them like fritters.

Serve them warm. If you would like to eat it traditionally, make a hole in it with your litter finger, add warm ghee and enjoy!

Store them in the refrigerator for up to 4 days.

File picture from a long time...

Whole Moong Dal Vada - Fritters

2009-07-28T08:48:00.004-04:00

2 cups Whole Green Moong dal
1 tsp Rice flour
1 bunch Spring onions - Only Green part
4 - 6 Green Chilies
Few Curry Leaves
Coriander

Soak moong dal over night in water. Drain the water and grind moong dal roughly using as little water as possible. Soft batter makes the vada soft. Grind green chilies also roughly.

Add chopped spring onions (only green part), coriander, curry leaves and salt. Now add rice flour and mix well. It does not require any more water. These are spicy vadas, so, suit your taste and add green chilies accordingly.

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.

Make small balls of the batter and flatten it in the palm with fingers and gently drop in oil. Keep turning back and forth so they 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.

Vada make a great evening snack, they do not absorb much oil and fry quite fast. Enjoy with a cup of hot coffee or tea.

Mixed Vegetable Pickle

2009-07-22T09:51:00.006-04:00

An inspiration from the pickle served at Pittsburgh. I love that pickle so much I eat with everything I eat there. Ginger and Green chilies was a good addition. I used the long cayenne peppers, which are lovely to look at and are not that really hot.

12 Green Limes
3 Carrots
1/2 lb Long Green Chilies
Few Curry Leaves
1/4 cup Red Chili Powder
1/4 cup Fenugreek seeds – Menthulu
A little less than 1/4 cup Mustard seeds
½ cup Salt
1 cup Oil – preferably Sesame/Gingerly oil
1 tsp Turmeric
½ tsp Asetifodia /Hing – preferably crystal hing for more aroma

Wash, wipe and let air dry the vegetables for some time before working on them. This method needs an approximate eye balling; depending on the size of the lime, the spices should be adjusted. The spicey/karam of pickle normally reduces in a few days. Prepare the spice mix only after sun drying the vegetables. The quantity of the pieces will shrink after drying. Use spice mix according to personal taste.

We would need half and half of lime pieces and juice. so, divide the lime into 2 halves. Cut the edges and make small pieces of one half of the limes and squeeze juice from the other half, remove seeds if any and mix both in a glass bowl.

Peel and cut carrots into strips. Cut green chilies also of same length. Peel and cut ginger into small strips.

All all the vegetables in a glass bowl add salt, turmeric and mix well and store in a warm place for 2 – 3 days. Once a day, mix well and store it back. If you taste a piece, it will be really salty, do not worry, it will settle when the other spices are added.

On the 3rd day, use a strainer and separate the pieces and the oota/juice, using your hand/palm to squeeze out any juice remaining. Sundry them separately. Spread the slices on a basin/plate/cover and the juice/oota in a bowl. Dry them till the pieces become dry for about 1 - 2 days. Meanwhile the oota/juice will become concentrated and salt will sediment on the side of the bowl.

Do not start mixing the pickle when the slices are hot from the sun, let them come to room temperature.

In a skillet heat 1 cup of oil on low/medium flame and when hot add 1 tsp of mustard seeds and a handful of broken/split red chilies and few curry leaves. When mustard seeds splutter remove from flame and when oil settles down, add hing and let cool. Bring to room temperature.

Take 1 tsp of oil in a skillet and add fenugreek seeds and fry them till nicely done and then add the mustard seeds and fry till they splutter. Remove and let cool. Dry grind the mix to a smooth powder, this is called menthi powder.

Mix the dry menthi powder and red chili powder in the oota/juice and then, the dried vegetable pieces. Once that is all thoroughly mixed then add the previously made oil tadka and mix well. Leave it in the same bowl for 1 or 2 days and keep mixing thoroughly. Then transfer into an air tight container and store in a cool place.

A good side dish with plain rice and curd rice. It can also be used as a side dish with roti and chapati. Use dry hands and keep away from water for a good shelf life.

Onion Pakodi

2009-07-22T09:46:00.001-04:00

4 Onions
10 - 12 Green Chilies -Optional
Ginger-Garlic-Chili paste
2 scoops Besan -Senaga pindi
3/4 scoop Rice flour
Few curry leaves
Cashews

Chop onions length wise. Add chili-ginger-garlic paste, curry leaves and salt and let it sit with a closed lid for 7-10 min. By doing this onions sweat the water out and excess water is not required to mix the flours. Also the pakodi will absorb less oil.

Then add besan, rice flour and cashews and mix thoroughly. Chopped green chilies can be added for spicy lovers!

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.

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.

Pick a hand full of batter in the hand and gently drop in smaller amounts in the oil. Wait for 2 minutes before the batch hardens and then turn back and forth so that they 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.

Potato Perugupachadi - Boiled Potato in Yogurt

2009-07-21T11:30:00.006-04:00

3 Red Potatoes
2 Green Chilies
1” Ginger
Few Curry Leaves
Coriander
4 cups Curd

Boil potatoes with salt. Peel the skin and mash them well. Keep aside.

Take 2 tsp of ghee in a small skillet. Add ½ tsp mustard seeds and let splutter, and then add ½ jeera, ¼ tsp fenugreek seeds, ¼ tsp vammu, hing and 1 red chili. Fry till all items are roasted well and a nice aroma fills the room. Then add chopped chilies, ginger and curry leaves.

Transfer tadka alone from the skillet and add the mashed potato in the skillet and mix well, add water if the paste is very thick. Remove from flame in 2 minutes.

In a vessel take curd and beat is nicely without adding water. Add turmeric, salt, chopped coriander and the previously made tadka- poppu. Then add cooked potato mash and mix well.

This is a good side dish with hot rice or with any podi rice.

Other vegetables that can be used to make Perugu Pachadi are: Fresh grated coconut, roasted brinjal (brinjal has to roasted on fire) and cucumber (raw chopped). Procedure is same with the curd part of the preparation.

Sunnundalu - Sweet Balls

2009-07-20T09:24:00.004-04:00

A very easy and fast sweet, that will make you crave for more! We basically grew up eating these, they would mark each special occasion. My grandmother used to make these every year with out fail for my birthday, they have a special place in my heart for ever. I would suggest sweet sweet lovers to give it a try, its all worth it.

2 cups Urad dal - Minnapappu
2 cups finely grated Jaggery
1 cup melted Ghee
1/2 tsp Elachi powder
Cashew nuts
Raisins
Almonds - Optional

Soak Almonds in warm water for 5 – 6 hrs and remove the peel and cut into slices.
Take 2 tsp of ghee in a skillet and fry cashew nuts, almonds and raisins till they are nicely done. Remove from the skillet into a glass bowl.

Dry fry urad dal on medium heat till nicely roasted and remove from flame. Let cool and make a smooth powder using a mixee. Add elachi powder to the urad dal powder.

Grate jaggery very finely without any lumps. Melt ghee in a bowl of warm water to a clear liquid. Make sure ghee is slightly warm when mixing with the powder, it binds well then.

Transfer the urad dal powder into the glass bowl, add grated jaggery and fried nuts and mix well using your hands. Then add ghee slowly in small quantities mixing the mixture mixing using the palm of the hand and making into a round ball pressing tight.

If the mixture is taking the form of a ball, it has enough ghee, else add some more ghee. Stop when you are able to form a ball. Using both your hands tighten the ball with hands so that it will not fall apart.

Grease your hands with ghee and press in between hands while transferring them one by one into an air tight box. Store at room temperature. It has good shelf life.

Nuts and raisins are optional. A dry treat after a meal. Easy to carry while travelling.

Ariselu

2009-07-15T11:51:00.006-04:00

2 cups Rice flour
1.5 cups Grated Jaggery
1 tsp Elachi Powder
3 tsp Ghee
Oil to fry
Wash rice thoroughly and soak overnight. For better quality, rice can be soaked for a 2nd day also. In that case, change water after 8 hrs.

Drain water and spread rice on a cloth for a half hour, make sure that the rice is not dripping wet.

Make fine flour in a mixee and sieve to make sure no grains are left behind and set aside. The flour should be slightly damp.

Add half cup of water to grated jaggery and bring to boil in a skillet. Initially it will be foamy, but will settle as it is stirred. To check if done, add a few drops to cold water in a plate and if it can be rolled over or made into a ball, it has reached the right consistency. Filter syrup to remove any unwanted particles from jaggery (avoid if using clear jaggery).

Turn the flame to low and add rice flour to the syrup slowly and stirring well, making sure no lumps are formed. Stir till a dough consistency is reached. Remove from flame and bring to room temperature or when the dough can be handled with hand, make small lime sized balls with it and place them on rice flour to avoid sticking to each other and to the plate.

Pat each ball with fingers into a thin, round and flat circle on aluminum foil and dab it with a few sesame seeds (optional).

Fry in batches in oil on low flame till golden yellow and remove. Squeeze between flat ladles or by using paper towels to drain the excess oil. Add the excess oil back to the frying pan. Ideally there is an Ariselu presser with 2 claws, when each Arise is pressed with it, excess oil drips out immediately. Or squeeze with paper towels.

Repeat the process till the dough is over or store in a Ziploc bag for a quickie for future use.

When cool store them in an air tight container. Ariselu last for more than two weeks.

I do not want to scare anybody potentially who want to try this out. It is a lengthy process, but the end product is rewarding. The key to making good ariselu are 3 things.
1. To make damp rice flour. That is easy when followed the right procedure.
2. To make the right consistency jaggery syrup. Take the test, of dropping in cold water to make sure. Basically "letha pakam" or tender syrup consistency should be reached. This is the key to good ariselu.
3. Last, while frying, fry in low/medium heat and remove when changes color, too much frying will make it very crispy and hard.
So, good luck!

Ariselu - Photo Tutorial

2009-07-15T11:29:00.006-04:00

Soak raw rice for 2 days and dry for 1/2 hr in the Sun.
Grind the rice to a smooth flour, add elachi, seive for better quality.
Add grated jaggery to a skillet.
Add a cup of water and bring to a boil.
Add rice flour stirring slowly and cook till it comes together. Bring to room temperature.
Make small balls and place in a plate with rice flour so that they won't stick.
Flatten the round balls on a foil sprayed with PAM or greased with oil.
Fry the flattened circles on medium flame in oil till they turn to golden yellow. Squeeze excess oil between 2 ladles or with a paper towel.
Ariselu are ready. Store in a air tight container for up to 2 weeks at room temperature.

Chamadumpa Fry - Arbi

2009-07-14T23:21:00.003-04:00

Arbi or sometimes called as Arvi is the Taro root vegetable. It is extensively used in South Asia. It is called as Chamadumpa in Telugu.

It is cooked just like a potato but it’s skin is not edible. After peeling it’s skin, the vegetable could be used in a variety of dishes. The crispy outside and soft and melt-in-your-mouth inside roasted fry is simply irresistible.

I have a small story to share about this vegetable here. After his marriage, on a trip to "Kasi" my father "left" this vegetable in a ceremony by the Ganges. It is like he has given up all together on that particular thing for the rest of his life. For people who did not understand what all this is about, there is a ceremony by the Ganges in Kasi where they have to let go of a favourite thing, like an "arpanam" - giving to Ganges. My dad's favorite growing up was Chamadumpallu. He Left that without a second thought. The point I want to make here is, we never saw that vegetable growing up, leave alone taste it. Even my aunts and others knowing that my dad will not eat it never used to make it around us.

So, after I got married, when I ate this fry for the first time, it was a different feel, but loved it instantly. Only my parents cannot eat them, we all can eat it.

8 – 10 Arbi - Chamadumpallu
2 tsp Besan - Senagapindi

Pressure cook arbi with salt until just done and not too mushy. Remove it’s skin, cut into big pieces and keep it aside. Sprinkle besan on the pieces and mix well with a fork, till all are nicely coated with besan.

Take 4 tsp of oil in a non-stick pan as arbi tends to stick to stainless steel. Now add the cut arbi pieces and slowly mix them so that the oil is coated evenly. Let it cook on medium flame for a few minutes. Do not disturb it. Turn the pieces and let them cook well. When pieces are nicely roasted add red chili powder and remove from flame.

Serve hot with rotis or rice.

Roasted Corn

2009-07-13T11:17:00.006-04:00

Sunday we went to a beautiful Botanical Gardens in our county. It was not a planned trip and so, I did not have my camera and hence no pictures. But on our way back, we stooped by a road side farm for some fresh corn. The maze was not open for public picking yet.

Corn on the cob takes me to memories of childhood. I could never figure the reason I wanted to go to the beach as a child, love of the water or eat corn and bhel mix from the road side vendors. Anyways, I have to mention here that Vizag had the best beaches. They were many, VUDA park, RK Beach, Bhimili, Rishikonda, Harbour were the few we used to visit a lot with our family, friends and as field trips and excursions with our class from the School.

I must say, trips to the beaches are a perk for living in Vizag. I miss those things here, least we have beaches around us, but, with some driving and hassles of parking.

So, for now I will reminisce my memories and enjoy a summer afternoon with roasted corn ears.

Corn grows in "ears," each of which is covered in rows of kernels that are then protected by the silk-like threads called "corn silk" and encased in a husk.

Remove the husk roast the corn on medium/slow flame turning them frequently on all sides.

Take 1/2 tsp salt and 1/2 tsp red chili powder in a bowl, squeeze some lemon juice and mix well. Using a half of a lemon apply/coat the corn with the spice mix. Enjoy while it is warm.

Sponge Uttapam - Pongaram

2009-07-09T11:52:00.003-04:00

2 cups Raw Rice
1 cup Poha - Atukulu
½ cup Urad dal
1/2 tsp fenugreek seeds
3 - 4 cups Sour curd

Mix all four together and wash two times. Then add sour curd and enough water till the level of the mix and soak overnight or up to 6 – 8 hrs.

Do not drain the water; grind the mix to a smooth batter adding salt. Let the batter ferment for 6 – 8 hrs. Keep in a warm place or in the oven.

Grease a small skillet with oil and pour the batter a little thick in the skillet spreading evenly with the ladle. Sprinkle chopped onion, green chili, ginger and coriander (Optional).

Add a tsp of oil so that uttapam can be removed easily. Turn the other side and let roast. Cook in slow/medium flame with the lid ON for a crunchy taste and the inside will also get cooked evenly.

The outside will be roasted nicely and inside will be like sponge. Make small bit sized uttapams for kids.

Serve it with any chutney of choice.

Pasta

2009-07-08T14:03:00.004-04:00

4 cups Pasta
2 Red Onions
½ cup Beans
½ cup Carrots
1 cup Chick Peas
1 cup Kidney Beans

Boil pasta in enough water with salt till soft. Drain and keep aside. Use canned beans and chick peas or soak dry beans overnight in enough water. Add chick peas and beans to the paste while cooking.

Cut beans and carrots length wise.

Take 4 tsp of olive oil in a skillet and add ¼ tsp of basil, ¼ tsp of Italian herbs and add chopped onions and fry till nicely done. Then add 2 tsp of ginger garlic paste and fry for a few minutes and then add chopped vegetables and salt , fry for a few minutes and let cook with lid on till they all soft.

Then add cooked pasta and mix well. If desired add red chili flakes also.

Pour instant pasta sauce to a sauce pan and bring it to boil.
Take 2 ladles of pasta on a plate and pour sauce over it and serve it hot. Garnish with bread crumbs and/or

Kakarakaye Bellam Kura - Bitter Gourd

2009-07-08T13:27:00.005-04:00

1 lb Kakarakaye - Bitter Gourd
3 Green Chilies
Few Curry Leaves
1 tsp Tamarind paste
4 tsp Jaggery

Cut kakarakaye into 1/2" circles. Boil kakarakaye in a skillet on stove top with some turmeric and salt till they are soft and cooked. Remove and drain the water.

Take 3 tsp of oil in a skillet and make tadka with 1/2 tsp urad dal, 1/2 tsp chenna dal, few mustard seeds, jeera, hing and a red chili. Add cut green chilies and curry leaves and fry for a few seconds.

Add the cooked vegetable and fry for a few minutes. Add 1 tsp of tamarind paste, mix well and add 4 tsp of grated jaggery (jaggery will spread and boil) check for salt and seasonings, adjust to suit your taste. Sometimes if it is new jaggery it will make it liquidity, sprinkle a tsp of dry rice flour and cook for 3 to 4 minutes in medium flame and remove from flame.

This is a good side dish with rice.

Boiled Whole Peanuts

2009-07-08T12:04:00.005-04:00

Summer time pass with boiled/cooked whole peanuts.

Boiled whole peanuts.

Cooked peanuts.

Slightly crack the shell of the peanuts. By doing this, peanuts inside will absorb salt and red chili powder while being cooked. Add enough water, salt and red chili powder and cook in a pressure cooker for up to 3 - 4 whistles. Remove, drain water and let cool.

Boiled peanuts can be eaten as is or chop onion, green chili, coriander and add to the peanuts and then add enough lemon juice.

A guilt free evening snack with tea as time pass, squeeze in good conversation with kids while opening the nuts.

Lime Pickle - Nimakaye

2009-07-06T12:36:00.003-04:00

Anyone remember those meals ordered in the pantry car of any trains in India?

I was fascinated by the lemon pickle (1 pieces!!) in the small packet that was served as a side dish for the curd rice.

This is not a very spicy pickle, it has a more tangy taste to it. Quite easy to make and has a good shelf life when prepared without wet hands. I prefer using green limes to make this pickle, because they have lot of juice and more tangy and thin skin compared to lemons.

50 Green Limes
2 cups Red Chili Powder
1 cup Fenugreek seeds – Menthulu
A little less than 1 cup Mustard seeds
1½ cup Salt
3 cups Oil – preferably Sesame/Gingerly oil
2 tsp Turmeric
½ tsp Asetifodia /Hing – preferably crystal hing for more aroma

Wash, wipe and let air dry the limes for some time before working on them. This method needs an approximate eye balling; depending on the size of the lemon the spices should be adjusted. The spicey/karam of pickle normally reduces in a few days. Prepare the spice mix only after sun drying the lemon pieces. The quantity of the pieces will shrink after drying.

For this variety of lime/lemon pickle we would need half and half of lemon pieces and juice. so, divide the lemon into 2 halves. Cut the edges and make small pieces of one half of the limes and squeeze juice from the other half, remove seeds if any and mix both in a glass bowl. Add salt, turmeric and mix well and store in a warm place for 2 – 3 days. Once a day, mix well and store it back. If you taste a piece, it will be really salty, do not worry, it will settle when the other spices are added. Please refer to photo tutorial of Lemon pickle for pictures.

On the 3rd day, use a strainer and separate the pieces and the oota/juice, using your hand/palm to squeeze out any juice remaining. Sundry them separately. Spread the slices on a basin/plate/cover and the juice/oota in a bowl. Dry them till the pieces become dry for about 2 – 3 days. Meanwhile the oota/juice will become concentrated and salt will sediment on the side of the bowl.

Do not start mixing the pickle when the slices are hot from the sun, let them come to room temperature.

In a skillet heat 3 cups of oil on low/medium flame and when hot add 1 tsp of mustard seeds and a handful of broken/split red chilies. When mustard seeds splutter remove from flame and when oil settles down, add hing and let cool. Bring to room temperature.

Take 1 tsp of oil in a skillet and add fenugreek seeds and fry them till nicely done and then add the mustard seeds and fry till they splutter. Remove and let cool. Dry grind the mix to a smooth powder, this is called menthi powder.

Mix the dry menthi powder and red chili powder in the oota/juice and then, the dried lime pieces. Once that is all thoroughly mixed then add the previously made oil tadka and mix well. Leave it in the same bowl for 1 or 2 days and keep mixing thoroughly. Then transfer into an air tight container and store in a cool place.

A good side dish with plain rice and curd rice. Use dry hands and keep away from water for a good shelf life.

Lime Pickle - Photo Tutorial

2009-07-06T12:22:00.005-04:00

Wash and air dry Lime. Cut them into small pieces.

Add salt, turmeric, lemon juice, mix well and let sit for 3 days. Mix daily.

Separate lemon juice and lemon pieces and sun dry for 2 days or till nicely dried.

Mix the concentrated juice and the dried lemon pieces.

Make the spice powder and mix them all thoroughly.

Patholi

2009-07-06T11:27:00.005-04:00

This chickpeas dish comes in handy when Refrigerator is empty.

2 cups Chick Peas - Kabuli Chenna
2 Onions
4 – 5 Garlic pods
2 Green Chilies
1” Ginger
Few Curry Leaves

Wash and soak chick peas over night. Drain the water and grind them coarsely. Add green chilies and ginger also while grinding. Spice can be adjusted according to taste. Keep aside.

Take 4 tsp of oil in a skillet and make tadka (poppu) with 1 tsp urad dal, 1 tsp chenna dal, few mustard seeds, jeera, hing and 1 red chili. Then add garlic pods, chopped onions and curry leaves, fry for a few minutes.

When onions become translucent then add the ground chick pea paste, salt and turmeric, keep the flame in low/medium and keep stirring frequently (otherwise the bottom part of the dish will burn and the dal will not be cooked evenly), add oil as required.

Once the dal separates it is time to remove from flame.

Serve with hot rice and a tsp of oil.

Dhokla

2009-07-01T14:31:00.009-04:00

3 cups Besan (chickpea flour)
1 cup Curd
2 tsp Oil
Lemon juice
1/2 tsp Yeast
Turmeric
4 Green Chilies
2 " Ginger
Few Curry Leaves
Coriander
3 tsp Grated Coconut
2 tsp Mustard Seeds

In a bowl mix together besan, salt, 2 tsp oil, 1 tsp lime juice, turmeric, chopped green chillies, ginger with curd and then using water as required in small amounts. It should be a thick batter consistency.

Grease a large pressure cooker insert vessel, (place a round parchment at the bottom of the vessel for easy removal) pour the batter in it. Pour enough water in the pressure cooker and cook on steam without the weight(like idli) for 15min on high flame and 10 min on low flame. Test with a tooth pick before removing to be sure.

Do not remove dhokla from the vessel immediately, let sit on the counter for a few minutes before removing. Grease a plate and turn the vessel on it, using a sharp knife cut diagonally into pieces.

Take 3 tsp of oil in a small skillet add mustard seeds and curry leaves. When the mustard seeds splutter add grated coconut, chopped green chilies, ginger fry for a few minutes and turn off the flame.

Garnish dhokla with coriander leaves and the above tempering, spreading evenly. Serve hot with mint or coriander chutney.

Kakarakaye : Agakarakaye Fry - Karela

2009-06-29T13:59:00.007-04:00

Kakarakaye and agakarakaye both belong to the gourd family. But kakarakaye is the bitter gourd and agakarakaye is not bitter at all. I like to compare them to fingers of the same palm that are so different from each other.
Agakarakaye is rare and expensive, but thanks to the frozen food, available in abundance in the Indian grocery stories in the freezer section. I have eaten more agakarakaye in US than in India. Comes in handy for a quick fry right from the freezer.

Kakarakaye and Onion Fry.

Agakarakaye and Onion Fry.
1 lb Karela {Bitter gourd or Agakarakaye}
3 Onions

Chop karela in circles, transfer them into a bowl, add tsp of salt and let sit for half hr. Then squeeze with fingers and discard the juice (Actually this juice is good for diabetes, but the excess salt in it is the bad part, so reduce salt, if desired to drink the juice.) By removing the juice, karela will not be so bitter anymore. Chop onions.

When using agakarakaye, cut into 4 pieces and add to oil in a skillet.

I normally do not discard the seeds unless they are ripe/red. They give a certain crunchy taste to the fry.

Take 3 -4 tsp of oil in a skillet and heat it. Once oil is hot add the chopped karela and fry for a few minutes on medium flame. Then add chopped onions and fry for a few more minutes and add salt.

Once the vegetables are crunchy or completely cooked add red chili powder and remove from flame. Serve hot with rice when the vegetable is crispy and crunchy.

Or completely fry the vegetable; do not add red chili powder. Just before serving add a tsp of oil and fry on high flame, add red chili powder and serve hot.

Vegetables that are good for frying are: Potatoes, Plantain (Aritikaye), French-cut beans, Ladies finger (Benadakaye), Karela - Indian bitter gourd, Agakarakaye (another variety in bitter gourd- only this not so bitter), Tindora (Dondakaye).

Thotakura majiga pulusu - Amaranth leaves

2009-06-29T11:56:00.007-04:00

This is a perfect recipe for those days when you have sour curd left is the refrigerator.

1 bunch Amaranth leaves - Thotakura
Few Ladies fingers - Bendakaya - Optional
2 Tomatoes - Optional
4 cups Sour Curd
2- 3 Green Chilies
1" Ginger
Few Curry Leaves
2 tsp Grated coconut
1 tsp Sambar Powder

Wash and chop thotakura. Cut bendakaye and tomatoes into any desired shape and size.

In a steel vessel thin the curd using a “Kavam” or by using a ladle into buttermilk adding enough water. Take 3 tsp of besan in a bowl and add enough water and mix well. Add this mix to the butter milk and mix well. Then place it on a medium flame and keep stirring till the buttermilk boils. Remove from flame and keep aside.

In a non stick low bottom vessel take 2 tsp of oil and 1 tsp of ghee and make tadka with ¼ tsp jeera, ¼ tsp mustard seeds, ¼ tsp vammu, few fenugreek seeds, hing and red chili. Then add chopped green chilies, ginger, grated coconut, few curry leaves and chopped bendakaye and salt. Fry for a few minutes and add chopped thotakura, tomatoes fry for a few minutes (or thotakura can be cooked in a pressure cooked with salt) add enough water and cook till the vegetables are soft. Be careful not to overcook the vegetables or they will lose their shape.

Once the vegetables are soft add the cooked buttermilk, a tsp of sambar powder and turmeric and bring to boil. Taste for salt and seasonings and adjust accordingly.

Magiga pulusu is a good side dish with rice. One of good combinations is mudda pappu (toor dal) rice and magiga pulusu or in kandi podi and rice.

Bean Sprouts Kura

2009-06-26T12:56:00.003-04:00

Bean Sprouts

2 lb Bean Sprouts
3 Green Chilies
1" Ginger
Few Curry Leaves
3 tsp Kura Podi – Curry Powder (From my previous blog in Podis/Powders)
½ tsp Tamarind paste

Wash and air dry bean sprouts.

Take 3 tsp of oil in a skillet and make tadka with ½ tsp urad dal, ½ tsp chenna dal, ½ tsp jeera, ½ tsp mustard seeds and hing. Add chopped green chilies, ginger and curry leaves, fry till nicely done.

Then add bean sprouts, salt, turmeric and cook in high/medium flame for 6 - 7 minutes till the water is evaporated, quantity will come done. Then add 3 tsp of kura podi/ curry powder, ½ tsp of tamarind paste and mix gently. Do not overcook or mix too much, this will make the vegetable all mushy and the shape will be lost.

Taste for salt and seasonings and adjust accordingly. Garnish with coriander.
This can be eaten with rice or rotis/chapatti.

Bottle gourd with sesame powder - Anapakaye kura

2009-06-22T17:24:00.001-04:00

1 Bottle gourd - Anapakaye
3 Green chilies
Few Curry Leaves
3 tsp. Nuvupodi – Sesame Seeds Powder

Bottle gourd is a water vegetable; the quantity will shrink after cooking.

Fry sesame seeds in a skillet, let cool and grind to powder.

Peel and cut gourd into small pieces. Add 2 cups of water to the pieces in a skillet add salt, turmeric and cook in medium heat till the vegetable is soft. Remove, drain water.

Take 3 tsp of oil in a skillet and make tadka with 1/2 tsp urad day, 1/2 tsp chenna dal, few mustard seeds, jeera, hing and a red chili. Add chopped green chilies and curry leaves and fry for a min. Then add cooked vegetable and fry for a few minutes. Add nuvu podi and 1/4 tsp red chili powder. Mix well and empty into a serving dish.

This is a good side dish with rice.

Nutmeg - An update.

2009-06-22T17:18:00.006-04:00

Update on Nutmeg...

Nutmeg has been good. He is enjoying the company and attention of my kids and waits for them to visit him.

Poor fellow is very busy during the night and sleeps all day. When I check on him during the day, he is too lazy to open both his eyes!

One day he had a "Nutmeg's night out" and scared us all. My son filled his water bottle and probably forgot to lock his cage that night. The next morning, I got up to my daughter's shrieks to find out that Nutmeg was missing. All of us searched everywhere, so I started calling out "Nutmeg"..by his name. I saw something move from the corner of my eye and turned around to see his peeping out of my daughter's closet. She was happy she found him, put him back in him box and went to school happy. We wondered all the places he explored that night! So, his night out. Now we know he knows his name and responds when called his name.

Other than his nuts he has been eating sliced carrots, cabbage and lettuce. Today we gave him a cherry and boy, he was very happy to try new food!

Nutmeg in his strolling /exercise ball.
He loves to be in this ball and explores each and every corner of the house. We are not scared anymore that he may get stuck under furniture or in vents when he is in the ball.

Cherry Picking

2009-06-21T11:42:00.020-04:00

Our weekend trip to Terhune Orchards for Cherry Picking. They had 23 varieties of cherries.
For More Information visit:
http://www.terhuneorchards.com/

This is the first time we went cherry picking. It rained so heavily, but we did not cancel the program anyways. The trip was so worth it! Don't know what I was thinking, about how to pick the fruit in rain but, I was so glad to see the cherry trees under a white artificial shade. With so many varieties to choose from, we plucked a few from each variety. There were red, maroon, orange, yellow and different shades of red cherries.

Father's Day 06/21/09

2009-06-21T01:21:00.009-04:00

"When a child is born, a father is born. A mother is born, too of course, but at least for her it's a gradual process. Body and soul, she has nine months to get used to what's happening. She becomes what's happening. But for even the best-prepared father, it happens all at once."
Fathers Day Quote by: Frederick Buechner, 'Whistling in the Dark'

Celebrating Father's Day to acknowledge and appreciate the important role played by a father in raising the child and consequently building a strong family. For this great figure in our life that we know as father - it becomes our utmost duty to pay our humblest tribute on the occasion of Father's Day.

Fathers are the biggest source of strength for a child. The child perceives father as the all-powerful, most knowledgeable, truly affectionate and the most important person in the family. For daughters, fathers are the first men they adore and fall in love with. While for sons, their fathers are the strongest person they know and someone they aspire to emulate. Even for the grownups, fathers are someone whom they look up to for the most experienced and honest advice that is always in the best of interest.

My father, son of a school teacher with 8 siblings, his path to success came through hard work and dedication. He is a firm believer that education is a stepping stone of a Dream Life! He spent all his Life on a never ending Quest for knowledge.

A Man of very few words, he would make his presence felt by his deeds, there is not anything my father cannot do! He is such a “Handy –Man”, I never remember calling anyone for any help around the house.

But, I have to mention here, he sort of a lousy critic. He would say whatever was prepared or done was very good. Since others in the family were not so verbally appreciative, I loved to cook for my dad. Sorry dad, for all the Experiments I made on you!

Living with diabetes all his life, he faced a couple of bullets that life thumped on him with will and determination. I told my Dad that he’s been given a second chance, sometimes miracles do happen!

Leading a quite retired life on his own terms in their dream house, visiting his kids in US when possible and trying to keep up with technology, growing a needful flower and vegetable garden been keeping himself busy and active. He is trying to find Himself through Yoga-Meditation and serving God through customs!

He never ever gave a smallest of hint to let us know how hard they work to take care of our needs and fulfill even the most whimsical of demands. His Principles have been the guiding force in my life. I hope I will follow them all my life.

So, Daddy, Thank you for being there for me and Sorry for the times that I may not have agreed with you. A Very Happy Father’s Day to you.

My Children are blessed with a loving father. They should consider themselves very fortunate, for, they have someone to take care of their needs and interests. Someone to stop them, when they are diverting to a wrong path and guide them on a road to success and virtue. My kids adore him; a friend, a confidant for them. They are assured their Dad is there for them always. My daughter has her Dad wound around her little finger. My son says his Dad is absolutely Cool. He Rocks and Rules!

I would like to take this opportunity to wish my Husband, Brother, Brother-in-law’s, Uncles, Cousins and Friends a Very Happy Father’s Day.

F.A.T.H.E.R.S.
"F" aithful.
"A" lways there.
"T" rustworthy.
"H" onoring.
"E" ver-loving.
"R" ighteous.
"S" upportive.
Anonymous

Graduation

2009-06-18T15:51:00.013-04:00

This time of the year with the onset of summer it is a good-bye for yet another year at school.

Yesterday we attended the graduation ceremony of my daughter. Well, she graduated middle school. I was touched and moved by the nostalgia in the air. A student had written a poem on the good times they had, things they learnt, friendships they made along and memories they will hang on to.

The Principal congratulated the kids on a job well done and stressed the importance of Respect, Responsibility and Friendship, the reality with a pinch of salt, caution in the air, BE CAREFUL she said; “You steer yourself!”

She read a poem by Dr. Seuss,“Oh! The Places you’ll Go”, very inspirational and perfect for the situation. On our way home, bought her a copy, an Ideal Graduation present!

Please follow the link for the poem:
http://www.teamhope.com/seuss.htm

I remembered that very hot day in March, when we had to say good-bye to the school which I have been going to all my life, which has almost become my 2nd home, with known faces and where my friends are. We were taking and signing off autographs; “Good Luck for your future”, “Keep in touch”, “Follow your Dreams” etc. We must have cried our eyeballs out that day. We hung on to the gates, till we were asked to leave very politely.

I visit my School whenever I go to my home town. It has changed a lot over the years, but still stands strong and majestic there like always. My School!

Probably, sometimes I must have thought if the school life will ever get over with, but 12 yrs of school education passed in a hurry, I did not pay attention when people said “What is the hurry to grow up? Now, are the best times you will cherish in life!”

I am proud to say that I am in touch with my BFF’s from childhood. Those friendships are pure and complete. Seen and shared life all along, no room for judgments and egos. You know Who you are, Thank you for being there for me. I am proud of my school, instrumental in making ME. For all the values and discipline it instilled in us from childhood. One day, they made all take an oath, “Never to use Curse words and Never to Lie”, It has made such an impact on me that I am scared of them even today.

With each year, a child grows, with the tools they need, to face a promising tomorrow and like the little Engine that said;”Yes I can “, follow their dream to a bright future.

While destination is important, journey must be enjoyed. It is probably a common thing for parents to instill a sense of urgency and competitiveness in their kids to excel in their academics from this tender age but at the same time I believe it should also be their responsibility to push them the extra step in making new friends and having fun in whatever they do, which, will ultimately help them Treasure a lifetime of memories!

Looking forward to a New Chapter: a High School Student, A Freshman, A Teenager and most importantly the formation years in my daughter's Life.

Good Luck to all the Graduates!

Vankaye Fry - Brinjal

2009-06-16T16:56:00.003-04:00

1 lb Brinjal
2 tsp green chili-ginger-coriander paste
1 tsp jeera

Chop brinjal into small pieces.

Grind chilies, ginger and coriander with jeera in a mixer and keep aside. Use as required and save the rest in a freezer.

Take 4 tsp of oil in a skillet and when hot add chopped brinjals and fry till nicely done. Then add chili-ginger-coriander-jeera paste and salt and mix well. Fry till brinjal are nicely roasted.

Serve with rice or rotti.

Vankaye bandapachadi - Brinjal Pachadi

2009-06-16T10:24:00.006-04:00

This is called “banda pachadi” as it is usually done in a stone motor as it just needs rough grinding.

3 Medium Italian Eggplants - Brinjals
3 - 4 Green Chilies
Small lemon sized Tamarind
Few Curry Leaves
Bunch Coriander

Wash and wipe eggplants. Spray PAM all over the egg plant and evenly spread using fingers. Place Aluminium foil in the burner slot so, clean up will be easier. The water in the eggplant will cook and drip down. Roast on medium/low flame, turning on all sides. Remove let cool and peel the skin and discard. Transfer the soft flesh into a bowl.

Take 4 tsp of oil in a skillet and make tadha with 1 tsp urad dal, 1 tsp chenna dal, few mustard seeds, jeera, hing and 4 – 5 whole red chilies, few curry leaves. Chop green chilies and add to the skillet and then add chopped coriander, tamarind and fry for a few minutes. A combination of red chilies of green chilies is taste very nice in this pachadi, also use coriander liberally. Suit your taste.

Dry grind tadka in a mixer jar and then add salt, turmeric and grind again. Finally add the brinjal flesh and rough grind briskly without making it too mushy.

Serve with rice and oil.

FoodieBlogroll Gift

2009-06-14T23:11:00.006-04:00

My Foodieblogroll gift had arrived in FedEx on Friday from FromTheFarm.com, packed nicely in a cardboard box with instructions of care and maintenance. I planted it in a pot. Hope it stays safe and happy there.
Thanks again to Foodieblogroll.com for the gift voucher.

This is dwarf bearess seedless lemon tree, fit to be grown in a pot indoor/outdoor.

Avakaye Photo Tutorial

2009-06-12T09:51:00.011-04:00

For any of you who would like to buy pickle mangoes from a farm in Florida, here are some details. My Aunt got them from there and she is very happy with the quality of mangoes. (size, sourness and fiber content)Can specify single tree mangoes or assorted variety.
Number is 561-924-7714 and should ask for Soft Seed Pickle Mangoes.
8lbs - $25 (about 6- 7 medium mangoes)
11lbs - $35 9about 10- 11 medium mangoes)
They will pack and ship next day, any where in USA.

Mustard powder(Ava):Red Chili Powder: Salt: Oil = 1.4:1:.75:1.5, few fried fenugreek seeds and turmeric

Cut mangoes with the shell intact.

Add Oil to the Spice mix.

Mix them all nicely.

Add mango pieces and mix.

Avakaye is ready.

Please check Avakaye recipe in Pickles.

Dal Makhani

2009-06-09T14:29:00.001-04:00

2 cups Massor dal
2 Onions
1 Ridge gourd
3 Green Chilies
2 tsp Tomato puree/paste
1 tsp Ginger –Garlic paste
1 ½ tsp Cumin-coriander powder
½ tsp Red Chili Powder
Coriander
2” Butter stick

Soak masoor dal over night, drain and tie the dal in a muslin cloth and leave alone for 2- 3 days. It will sprout nicely. Sprouts are healthier than regular dals.

Peel and cut ridge gourd. Chop onions very finely. Addition of a vegetable in this dal is a personal choice. Gourds with water content, like ridge gourd, snake gourd or bottle gourd can also be used.

Take 4 tsp of oil in a sauce pan and add jeera and chopped onions. When onions turns translucent, add green chilies, chopped ridge gourd and sprouted dal and cook for a few minutes.

Sprouted dal cooks very easily outside, so, do not cook in a pressure cooker or it will become all mashed up.

Then add salt, turmeric, cumin-coriander powder, red chili powder and cook in medium flame for 8 – 10 minutes till they all become soft. Do not overcook.

Now add tomato paste and add enough water and bring to boil. Then, add butter stick and cook till the gravy thickens. Remove from flame and garnish with chopped coriander. Butter can be added according to personal choice.

Serve it with pulka or chapatti.

Dal makhani with pulka.

Kandi Pachadi - Toor dal Pachadi

2009-06-08T12:00:00.003-04:00

Kandi pachadi is an age old pachadi that has been coming down from generations. My grand mother and aunts used to tell that they used to use a hand stone mortar (rubbu rollu) to make this pachadi in those days before Sumeet. I wonder how they did it, but bet was all worth it! My persoanl likinh was for yet another dal pachadi, this one with moong dal (pesarapappu. It can be converted into a spicy chakki - a crispy flattened attu with the remaining after serving once for a meal, cause pesarapappu with get spoilt quickly. I will save the rest for my pesara papchadi blog, for now, it is kandi pachadi. No big base work, just grinding and can use enough water, perfect job for Sumeet.

1 cup Toor dal – Kandi pappu
Few Garlic pods
Small lemon sized Tamarind
Red Chilies

Dry fry toor dal in a skillet till nicely roasted. Remove let cool.

Take 4 tsp of oil in a skillet and when oil is hot, add hing and few curry leaves. Then add whole or chopped garlic pods and fry till they are nicely roasted. Remove from flame and keep aside.

In a mixer jar add ½ tsp raw jeera, raw red chilies (about 10 – 12) and dry grind them first. Then add the toor dal and dry grind to a smooth powder. Then add salt and water and grind to a smooth paste.

Roasted garlic can be added in the mixer and ground or mixed as fried pieces or 50-50. Empty the ground paste into the skillet with oil and mix well. Taste for salt and seasonings and suit you taste.

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. Serve with hot rice and ghee/oil.

Idle chutney/ White Chutney2

2009-06-08T11:58:00.007-04:00

My dad used to say 1 plate idli, 3 plates chutney concept!, when we kept sending the poor waiter for more chutney when we ate out (of course the chutney used to get thin and watery in the later reserves). But, this is a 1 : 10 combination chutney leaving you craving you for more chutney than what it is served with (at least in my house). This is the chutney served in those small eatery joints where taste is Excellent.

There are 2 variations to same combination of items, one with green chilies and 2nd with red chilies. Both are very good in their own way. This chutney is not suitable to be a side dish with rice in spite of having coconut, because it has gulla senaga pappu in it.

½ Coconut
½ cup Gulla Senaga pappu: Putnala pappu
½ cup Peanuts
Handful Red Chilies
1 tsp Tamarind paste
Few Curry leaves

Take 2 tsp of oil in a skillet and make tadka with ½ tsp jeera, 1 tsp mustard seeds, hing, red chilies (suite your personal taste, about 7 – 8 ) and few curry leaves . Keep aside.
Fry peanuts and gulla senaga pappu separately till nicely roasted. Each has a different frying time. Chop coconut into small pieces.
In a mixer jar, add gulla senaga pappu, peanuts and red chilies and dry grind to a powder. Then add coconut pieces, tamarind paste or whole, turmeric and salt and grind again. Add water as required while grinding.

This pachadi can have a good semi flowing consistency. Taste for seasonings and salt and suit your taste. Add more water as required.

Empty the pachadi into the tadka skillet, mix well and transfer into a serving jar.

This is a good side dish with idli, dosa, upma, uttapam, pesarattu etc.

Pesarattu - Moong dal dosa

2009-06-05T16:33:00.008-04:00

Pesarattu with coconut chutney.
2 cups Whole Green Moong dal - Pesallu
Hand full Raw Rice
4 Green Chilies
1" Ginger
1 tsp jeera
1 Onion - Optional

Mix and soak dal and rice over night. Grind along with chilies, ginger and jeera to a nice batter using water as required and add salt.

This batter does not need fermenting and is ready to be made into pesarattu after grinding.

Grease a dosa pan with oil and pour the batter in circles spreading evenly with the ladle. Chopped onions, coriander can be spread on the batter at this time.

Add a tsp of oil so that it can be removed easily from the pan. Turn it the other side and let roast.

Upma compliments pesarattu. It can be eaten with rice also.

Plain Upma can be made before hand and while the pesarattu is still on the skillet turn to the inside part, spread upma on one half of it and fold it. Press on it so it will be evenly spread.

Pesarattu with upma is a favorite Telugu combination. It is called as "MLA Pesarattu" fondly in Vizag eateries. A very filling and nutritious item.

Whole Moong Dal Sprouts Salad

2009-06-05T13:00:00.006-04:00

My mom used to make all sorts of things with sprouts as snack, after we came back from school. It also doubled as an healthy snack for my dad, who has been Diabetic for long time. She used to make variations by serving raw, sometimes cooking, sauteing etc. This is one of my favorite. But, we cannot just decide and eat. It needs sprouting time. Can be made in abundance and stored in an airtight box in the refrigerator for future use.

Green moong dal sprouts in a muslin cloth.

1 cup raw Whole Green Moong Dal - Green Pesallu
Few Raw Green Mango pieces
Few Carrot pieces
1 Green chili - Optional
Red Chili flakes
Coriander
Lemon juice

Soak moong dal over night. Drain the water and tie them in a dry muslin cloth and place in a warm place (or in the oven) for 2 - 3 days without opening the cloth. In 2 -3 days small shoots come out and good sprouts are ready.

Sprouted dals are very good nutritionally than the same soaked dal.

Peel mango, carrot and cut into small pieces. Chop green chili and coriander. In a bowl, mix the sprouts, mango pieces, green chili, coriander, salt and red chili flakes. Fresh cucumber can also be used. Add lemon juice and mix well. Adjust taste according to personal likes.

A refreshing, guilt free snack or salad. Eat as is on a rainy day (like it is here today) for an evening snack.

Chopped onions and roasted peanuts can also be added to the salad.

Corn Bread

2009-06-03T19:11:00.006-04:00

Corn bread warm and fresh from the oven.

A friend in my son's class, brings and enjoys his "yellow bread block" daily for lunch and he's been asking me to make what ever that is, for him since a long time. After a friendly enquiry, we figured it is corn bread. This recipe is from the friend's mom. A family recipe passed on from her Grandma (who bakes at family get-together's even now). Glad I found out, the end product is rewarding.

Assemble the ingredients and wait while it bakes!

1 cup all-purpose Flour
1 cup yellow Cornmeal
1/3 cup white sugar or brown sugar
1 tsp Salt
2 tsp Baking Powder
1 Egg
3/4 cup Milk
1/2 cup Oil
1 cup Fresh or frozen corn kernels

If using frozen corn defrost and squeeze water gently pressing with fingers and air drying on a dry tissue till all moisture is absorbed.

Preheat oven to 350 degrees F. Use an 8" bowl. Spray PAM lightly.

In a large bowl, beat egg till foamy, then add salt, sugar, baking powder, milk and oil in that order. Then combine the flour and corn meal and mix thoroughly, making sure no flour lumps are left out. Finally add corn kernels, mix gently.

Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

If you don't like your bread sweet, avoid sugar altogether and add 3/4 cup of buttermilk instead of milk. By reducing the amount of oil in the batter, the bread becomes more crumbly.

Enjoy warm corn bread with soup and roasted or grilled vegetables.

So, finally I baked something from scratch and I have to say came out pretty good. Right amount of moisture and enough binding to keep the bread together. My son is very glad, and wants to take a piece to school tomorrow for lunch!

4000th blog to join The Foodie Blogroll!

2009-06-03T13:51:00.011-04:00

This piece is from http://www.foodieblogroll.com/

The Foodie Blogroll Reached 4000 Blogs in May!
May 30, 2009

We are pleased to announce that the Foodie Blogroll membership reached a major milestone in May: 4000 blogs!

The 4000th blog to be accepted and verified into our directory is: My Home Cooking - Homemade recipes and Tidbits. We hope you will visit her blog and say Hi :)

http://www.fromthefarm.com/ has gladly offered to provide a $50 gift voucher to our 4000th blog winner! Our blogger will be able to choose any of their wonderful products up to a value of $50. FromTheFarm.com offers great products directly from farmers to your home, including artisan honey, citrus trees and all the vegetables and fruits you could want.

Thank you all for being part of the Foodie Blogroll
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

I am very honored to be a part of the Foodieblogroll listing. Thanks to the Blogroll team and FromTheFarm.com for the $50 gift voucher as a prize for being the 4000th blog. I am wondering as to place an online order for dried fruit/nuts or a Lemon dwarf tree. Christy of FromTheFarm.com has been very helpful with all the information I needed on "can I raise it indoors in winter" question. Will update..

Egg plant - Roasted vankaye pachi pulusu

2009-06-03T09:59:00.003-04:00

1 Large Eggplant
2 Onions
4 – 5 Green Chilies
Small lemon sized Tamarind
Few Curry Leaves
Coriander
1 tsp Sesame Powder
½ tsp Jaggery: Optional

Wash and dry eggplant. Spray PAM all over the egg plant and evenly spread using fingers. Place Aluminium foil in the burner slot so, clean up will be easier. The water in the eggplant will cook and drip down. Roast on medium/low flame, turning on all sides. Remove let cool and peel the skin and discard. Transfer the soft flesh into a bowl.

Pick long, thin green chilies from what you have and coat them with oil using the tips your finger. Roast them on low/medium flame, turning them on all sides using the stem of the chilies or tongs. Remove, let cool and mash them with your hands (remove seeds if you don’t like it spicy). Suite you taste accordingly.

Chop onions into small pieces. Make tamarind juice with the tamarind.
Dry fry sesame seeds and make powder. This is sesame powder.

Take 3 tsp of oil in a small skillet and make tadka with ½ tsp jeera, ½ tsp mustard seeds, few fenugreek seeds, hing, and red chili and curry leaves. Once it is done, add chopped onions and fry till the onion turns translucent. Then add a tsp of sesame powder and fry for a few minutes.

To the vessel with the egg plant flesh add tamarind juice (raw, the above tadka, smashed green chilies, salt, turmeric, jaggery and chopped coriander (liberally). Mix well, preferably using hands and squeezing, so, the taste of all the items evenly spreads into the tamarind juice.

The roasted egg plant, chilies, tamarind juice, soft flavor of sesame powder, sweet of jaggery all combine to form an excellent taste.

This is an excellent side dish with rice and appadam, specially rice and kandi podi (from my previous blog in Podis/Powders) and oil.

Red Chili Pachadi - Mirapalla Pachadi - Korivikaram

2009-06-01T18:57:00.016-04:00

I was strolling in the farmer's market and noticed these red chilies at a corner in a basket. Never seen this variety before, so enquired how hot or mild they can be. Lady at the counter said "if it was me, I would leave them alone". But, I could not take her advice, Sorry. So, I came home and googled the name for my red chilies. These are cherry hot peppers, quite hot.

Any one interested like me to find the name of the red chilies they are using, please check this website:

http://www.tradewindsfruit.com/hot_peppers.htm

Like to try a spicy pachadi/pickle with rice? Here you go... a treat to the mouth for spicy/karam lovers!

These chilies looked so small and cute but were super hot/karam.

10 Red Cherry Hot Peppers - Any hot variety of Red Chilies can be used
2 tsp Jaggery
Few Curry Leaves
Small Lemon sized Tamarind

For Menthe powder:
1 ½ tsp Fenugreek seeds
2 tsp Mustard seeds
Hing

Take 1 tsp of oil in a skillet and fry fenugreek seeds till they are nicely roasted then add mustard seeds when they splutter remove from flame. The mixture emits a toasty aroma when they are nicely roasted. Let cool. Grind to a powder in a spice mill or blender, this is called menthe powder.

Use immediately or store in a Ziploc bag in the freezer to retain its freshness and aroma for future use.

Cut the red chilies and remove seeds. Rough grind the pieces with salt and tamarind. Keep aside.

Take 1 scoop (about 10 tsps) of oil in a skillet, when oil is hot add a tsp of mustard seeds, curry leaves and hing. Then add ground red chili paste, jaggery and turmeric. Let cook till their natural water is evaporated. When oil starts to float, add 4 – 5 tsp of the previously made menthe powder. Stir well, check for salt and seasonings and add accordingly. Remove from flame and let cool.

This pickle has a good shelf life, store in an air tight container. Do not touch with wet hands.

Any variety red chilies can be used to prepare this pickle. This is Guntur Special "Korivikaram", very hot/karam pickle recipe that used on these cherry red peppers. The karam/hot of the pickle will subside in a week after preparation, it will become milder. Use enough tamarind and jaggery to compensate the karam/hot of the peppers.

Serve it with rice and oil. Enjoy!!

This is prepared using red peppers, brighter color and milder in taste.

For JFI - Chilli at Vysh's Cardamom at:

http://queenspice.blogspot.com/2009/06/announcing-jfi-chilli.html

Dosa - Attu

2009-06-01T09:07:00.005-04:00

These are the attu's made during "Attla thadiya". Eating onion pulusu with nuvupodi by dawn and fasting all day and breaking the fast at dusk with these attulu's was a wonderful thing from the past. All of us cousins would get together in my Aunt's place by evening on that day. I wondered how they would keep up with a bunch of hungry kids. They had a couple of pans on stoves and 3 or 4 aunts would take care of making the attu's. Spicy coconut with peanuts pachadi by the side and a white sweet dipping dish called "Thimanam" for those sweet lovers. These attu's can also be dipped in thimanam and eaten.

1 cup Urad dal
2 cups Raw Rice
1 tsp Fenugreek seeds

Add fenugreek to the urad dal and raw rice. Soak them over night.

Grind the mix to a smooth batter add salt and mix well and set aside to ferment for 6 - 8 hrs. Yeast or cooking soda can be added for fermentation. Keep in a warm place or in the oven.

Water can be added to the batter later, as required to make dosa.

Heat a dosa pan, wipe with a wet tissue and pour the batter with a ladle and spread evenly. Add a tsp of oil so that dosa can be removed easily. Turn the other side and let roast.

These are very quick to make dosa, will remove without difficulty. Serve it hot with chutney.

Strawberry Picking

2009-05-31T22:15:00.009-04:00

Kick started the picking season with Strawberries. We were the first ones on the farm, this Sunday morning, and got hold of the very best! My kids were very excited about picking, they both love Strawberries and both looked for the Perfect Strawberry, color and shape wise!

We picked all the fruit we laid hands on brought home a good 13 pounds of Strawberries. It is quite a lot of fruit, with such less shelf life, but could not part with any after hand picking each one of them.

We went to Melicks farm on Old Wick Road, Old Wick, NJ.
http://www.melickstownfarm.com/melicks-farm-market-pyo-strawberries.htm

Long lines of strawberry plants, they are runners.

In the farm market I found "Marovam", the sweet scented herb which we used while making flower mala with jaji and kanakambaram flowers. I hope it grows well on my deck in a pot.

Mirchi Ka Salen

2009-05-29T14:36:00.004-04:00

8 – 10 Hungarian Peppers – Long Peppers
4 Red Potatoes
2 Onions
1 Tomato
2 Handfuls Pudina – Mint
1 tsp Tamarind paste
1 tsp Jaggery or Brown Sugar
Coriander
For Masala
½ cup Groundnuts
2 tsp Sesame seeds
2 tsp Coriander Seeds – Dhania
4 -5 Elachi
4 -5 Cloves
1” Cinnamon stick
1 tsp Jeera
3 – 4 Red Chilies – Optional
4 tsp Grated Coconut

Take 2 tsp of oil in a skillet and fry all the above items till nicely done. Dry grind to a smooth powder.Keep aside.

Boil Potatoes in the micro oven with salt, peel and mash them using a masher. Add chopped coriander and mix it well. Keep aside.

Cut Peppers on one side length wise on one side and scoop out the seeds using a fork. Spray PAM in a skillet and roast the peppers on all side on medium/low flame using PAM as required. Remove and let cool. Also cut Jalapeno length wise and roast them by the side in the skillet. Can use these for garnishing later.

Stuff the mashed potatoes in the grilled peppers. Be careful and handle gently. Set aside.

Chop onions and tomato and into small pieces.

Take 4 tsp of oil in a skillet and add onions, when they turn translucent add ginger-garlic paste and mint leaves and fry for a few minutes. Then add tomato and fry till nicely done. Then add the ground masala and mix well. Add a tsp of tamarind paste, turmeric, salt, jaggery and 2 cups of water and bring it to boil. Add chopped coriander and mix well.

Add stuffed peppers and cook in medium flame for 8 – 10 minutes, add water if masala is thickening. Garnish with the roasted jalapenos and serve with Basmati rice or as a side dish with roti/chapatti or nan.

Mirchi Ka Salen

2009-05-29T13:26:00.003-04:00

Cut and remove seeds.

Stuff with mashed potatoes.

Fry masala in a tsp of oil.

Add ground masala to sauteed onions and tomato.

Tranfer carefully into a serving bowl.

5 Layered Tortilla Chips

2009-05-28T16:55:00.009-04:00

For those exciting Sunday afternoons, following ESPN on TV, watching Sports, when we are all following the game, this is a quick snack, tailor made to suit individual taste buds(I mean each can choose their own toppings). I chop all the toppings and keep them ready. Each person can make their own special plate.

There is no measurement as is for this one. Your favorites toppings go more. I go nuts with jalapenos and light on cheese! Chips taste good when hot and freshly made.
Serve it right out of the micro oven.

Tortilla chips
Pepper jack Cheese - Or any favorite cheese
1 Tomato
1 Onion
Jarred Jalapenos
Spring Onions

Chop onion, tomato, green of the spring onions and jalapenos into small pieces. Grate the cheese block.

Place tortilla chips on a micro-ovenable plate. Arrange them in a single layer.

Sprinkle cheese on the chips first. Then sprinkle chopped onions, tomato, jalapenos and green of the spring onions. Sprinkle salt slightly.

Place in the microwave for 1 to 2 minutes or till the cheese melts, be careful not to over cook and burn the cheese.

This is an addictive snack. Serve as a snack or an appetizer with favorite Soda.

Squash Kootu

2009-05-28T08:46:00.006-04:00

Kootu is a dal and vegetable dish that has spice, tangy and peppery taste all in one. Kootu powder can be made in advance and stored in freezer for future use.
Usually done with toor dal and Indian cucumber (dosakaye). I needed ways to cook masoor dal so, tried this out, came out pretty good. Well, appearance is a little deceiving!

1 cup Masoor dal
2 Coyote Squash
2 Green chilies
Few Curry Leaves
Coriander
Sambar powder
Pepper Powder
Tamarind paste

Peel and cut squash. Wash and drain water for the dal. Add dal, squash to a vessel and pressure cook till the dal is nicely done. Remove and keep aside.

Take 2 tsp of oil in a sauce pan and make tadka (poppu) with jeera, mustard seeds, few fenugreek seeds, hing and a red chili. Add chopped green chilies, curry leaves and fry for a few seconds.

Then add cooked dal, salt, turmeric, 2 tsp tamarind paste, 1 tsp sambar powder and 1/4 tsp pepper powder (or use Kootu podi - from my previous blog in Podis / Powders )and coriander. Bring to a boil and remove from flame.

This is a quick to cook, dal dish. Serve it with hot rice or chapati.

Sundal - Senagala Pokimpu

2009-05-28T08:27:00.007-04:00

2 cups small brown Chick Peas -
Vayinam Senagallu
3 Green Chilies
1" Ginger
Few Curry Leaves
4 tsp Grated Coconut
Few Mango pieces - Optional
Lemon juice
Coriander

Soak chick peas over night in water and a pinch of turmeric. Drain and cook them with salt in a pressure cooker. Drain and keep aside.

Take 3 tsp of oil in a skillet and make tadka with 1/2 tsp urad dal, 1/2 tsp chenna dal, mustard seeds, jeera, hing, red chili, chopped green chilies, ginger and curry leaves. When tadka is fried add grated coconut and fry for a few minutes. Grated fresh mango or chopped mango pieces can be added now and fried for a few minutes.

Then add cooked chick peas and fry for a few more minutes. Add 1/2 tsp red chili powder if you like it spicy. Remove from flame.

Garnish with coriander and sprinkle lemon juice before serving.

Can be served as side dish with vegetables or dal and rice or can be eaten as is for an evening snack.

Persimmon

2009-05-27T12:57:00.002-04:00

A persimmon, known to the ancient Greeks as "the fruit of the gods" is the edible fruit.

The shape of the fruit varies from spherical to acorn to flattened or squarish. The color of the fruit varies from light yellow-orange to dark orange-red. The size can be as little as a few ounces to more than a pound. The calyx, woody leaf on the top, often remains with the fruit after picking. The entire fruit is edible except for the seed and calyx.

Choose persimmons with deep red undertones. Look for persimmons that are round, plump, and have glossy and smooth skin. Avoid fruits with blemishes, bruises or cracked skin and missing the green leaves at the top. Select ripe persimmons only if you plan to eat them immediately. Otherwise, buy firmer fruits and allow them to ripen.

Astringency means the dry, puckering mouth feel caused by tannins found in many fruits such as persimmons and banana skins. The tannins denature the salivary proteins, causing a rough "sandpapery" sensation in the mouth. The word "astringent" means "to bind fast".

They come in astringent and non-astringent varieties: astringent fruits are astringent until they become ripe, when they are custard-soft. Non-astringent varieties are less astringent when unripe, and lose their astringency earlier; they are firm and slightly crunchy when ripe.

Ripen persimmons at room temperature in a paper bag with an apple or banana. Store them in the refrigerator when ripe. Be sure to eat the fruit as soon as possible because overripe persimmons quickly turn to a mushy texture.

Ripe Fuyu persimmons, which look kind of like flattened tomatoes, will be crisp, while the acorn-shaped Hachiyas will be very soft and juicy. Unripe Hachiya persimmons taste very bitter and will suck all the moisture from your mouth, not very pleasant. The tartness will go away as the fruit ripens.

Can be eaten as is or sliced and used in salads or desserts.

Nutritional Profile

This fruit is an excellent source of vitamin A, a good source of vitamin C, and rich in fiber. Persimmons are very low in Cholesterol and Sodium.
Calyx is used to stop hiccups and belching.

Pongal - Venna Pongal

2009-05-25T22:33:00.006-04:00

2 cups Rice
1 cup Moong dal - Pesara pappu
3 Green Chilies
1" Ginger
Few Curry Leaves
Cashew nuts
1 tsp Jeera
Pepper powder
Ghee

In a tsp of ghee fry moong dal till golden brown and then add rice and fry a little longer.

Transfer into a vessel and wash. Add 1: 2.5 water for the mixture. Add chopped green chilies, ginger, curry leaves, ½ tsp jeera, turmeric and a pinch of ground pepper. Cook in pressure cooker until softly done.

Take 4 tsp of ghee in a non stick pan and add jeera and cashew nuts. When they are nicely done add pepper powder and the previously cooked rice mixture. Add salt and more ghee according to taste.

Pongal can be eaten as is or with pachi pulusu or chutney of choice. A good item for Brunch, quick lunch.

In some areas vegetables like carrots, beans and peas etc. can be added while boiling and it is called "Kichidi".

Potato Cutlets

2009-05-21T16:34:00.006-04:00

Pan roasted potato cutlets.
4 Potatoes
2 Onions
3 Green Chilies
2” Ginger
Coriander
1 tsp Whole Dhania
½ tsp Red Chili Powder
½ tsp Cumin - Coriander Powder
¼ tsp Pepper Powder
4 Bread slices
4 tsp of Bread crumbs

Boil potatoes with salt. Peel and mash them well.

Add chopped onions, green chilies, grated ginger, coriander, red chili powder, cumin-coriander powder, pepper powder, whole dhania and salt.

Place bread slices under running tap water for 10 seconds and gently squeeze the excess water.

Squeezing it with fingers mix it in the potato base. Make small lemon size balls and place them on the palm and flatten it. Take dry bread crumbs in a flat plate and roll the flattened potato cutlet in them covering all the sides thoroughly.

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.

Pick each piece, rolled 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

Place the rolled cutlets on a hot pan, add oil and cook on medium flame till both sides are toasted nicely. A whole batch can be done at the same time.

Follow pan roasting when using for cutlet chat to avoid the excess oil.

Serve with Ketchup, tamarind or mint chutney.

Cutlet Chat

2009-05-21T16:23:00.007-04:00

This is a 2 part dish. To make them happen parallely; cook chick peas and potatoes in a pressure cooker at the same time. Get the gravy stated on one side and prepare the base for the cutlets. When chole is cooking, start roasting the cutlets. Put them all together and serve.

For Chole
2 cups White Chickpeas/Kabuli Channa
2 Onions
3 large Tomatoes / 1 can Diced Tomatoes/ Tomato Paste
2 - 3 Green Chilies
1 tsp Ginger - Garlic Paste
1 cup Half-Half or Fresh Curd
1 tsp Kasuri Methi
2 tsp Chole Masala
½ tsp Amchur/Dry Mango Powder
½ tsp Cumin-Coriander Powder
1 tsp Jeera
4 tsp Mixed nuts powder (from a previous blog in Podis/Powders)

Soak chick peas over night with a pinch of turmeric. Cook in a pressure cooker with salt till the chick peas are soft. Drain and keep aside.

Take 3 tsp of oil in a low bottom non-stick pan and add 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.

Mix in chopped tomatoes/can of store bought tomato puree/diced or cut tomatoes (any thing is fine), amchur powder, chole masala, cumin- coriander powder, kasuri methi and salt. Cook the gravy in medium heat, for about 5-7 mins, stirring in between. Now add 2 tsp of mixed nuts powder. This will make the base very thick, rich and creamy.

Mix in cooked chickpeas and water as required. Reduce the heat and let it simmer for about 8 - 10 minutes, stirring in between. Mix in half-half or beaten sour curd. Add more water if needed, taste for salt and adjust the seasonings.

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For Cutlets

4 Potatoes
2 Onions
3 Green Chilies
2” Ginger
Coriander
1 tsp Whole Dhania
½ tsp Red Chili Powder
½ tsp Cumin - Coriander Powder
¼ tsp Pepper Powder
4 Bread slices
4 tsp of Bread crumbs

Boil potatoes with salt. Peel and mash them well.

Add chopped onions, green chilies, grated ginger, coriander, red chili powder, cumin-coriander powder, pepper powder, whole dhania and salt.

Place bread slices under running tap water for 10 seconds and gently squeeze the excess water.

Squeezing it with fingers mix it in the potato base. Make small lemon size balls and place them on the palm and flatten it. Take dry bread crumbs in a flat plate and roll the flattened potato cutlet in them covering all the sides thoroughly.

Place the rolled cutlets on a hot pan, add oil and cook on medium flame till both sides are toasted nicely. A whole batch can be done at the same time.

Put then together and serve:

Place 4-6 cutlets on a plate. Place 1-2 ladles of Chole in the middle. Garnish with date-tamarind chutney, mint-coriander chutney & beaten yogurt/curd with chat masala. Top it off with chopped red onion, coriander and sev.

Serve when warm for a real treat!

Peppers in Groundnut Gravy

2009-05-20T10:42:00.004-04:00

4 Green Peppers
Handful each of colored Peppers – I cut and freeze when available
3 Potatoes
2 Onions
3 Green Chilies
Coriander
1 tsp Ginger-Garlic Paste
3 tsp Groundnuts
1 tsp Amchur or Tamarind paste

Dry fry peanuts and grind to a rough powder.

Chop Peppers into 1” pieces and onions into small pieces. Boil potatoes with salt. Peel and cut into small pieces.

Take 3 tsp of oil in a skillet and make tadka with ½ tsp jeera and ½ tsp mustard seeds. Add chopped onions, ginger-garlic paste and green chilies and fry till the onion turns translucent.

Then add chopped peppers, salt, turmeric and cook in medium flame till they are cooked, then, add cooked potatoes.

In a bowl add peanut powder, amchur and red chili powder and mix well adding water. Add the mix to the skillet and mix well and bring to boil. Add water as required.

Taste for salt and seasonings and adjust accordingly. Garnish with coriander.

This can be eaten with rice or rotis/chapatti.

Cucumber Pachadi

2009-05-19T13:30:00.002-04:00

2 Cucumbers
2 tsp Sesame Seeds - Nuvullu
1-2 Green chilies
1 tsp Tamarind paste

Peel and cut cucumbers into small cubes. Discard the seeds and inner soft flesh. Add salt, mix well and let sit in the oven for 15 min - ½ hr. The water in the cucumber will given out, squeeze the pieces and keep aside.

Take 4 tsp of oil in a small skillet and when oil is hot add 1 tsp urad dal 1/2 tsp jeera, 1/2 tsp mustard seeds, hing, 3 - 4 red chilies, and chopped green chilies and curry leaves. Then add 2 tsp sesame seeds and fry for a few minutes.

Let cool. Transfer the tadka into a blender jar, leaving oil, a few mustard seeds and curry leaves in the skillet.

Dry grind tadka to a smooth powder.

Empty the ground powder into the skillet, add tamarind paste, turmeric, and the cucumber pieces and mix well. Taste for salt and adjust seasonings. Transfer contents into a serving bowl.

This is a basic recipe for dosakaye, yellow cucumber, but it tastes good with green cucumber also.

Serve with rice.

Mr. Nutmeg

2009-05-18T09:27:00.005-04:00

Our weekend, turned out to be eventful(for my kids).Our daughter has been begging/pleading for a pet since a long time. She is basically an animal lover. She started with dogs and finally came down to rodents.

We brought home a Hamster. She named him Nutmeg for his color and couldn't get enough of him.

Hamsters are nocturnal animals, that sleep during the day and are active and awake at night. They are vegetarians and can be fed carrot, lettuce, cherries etc.

My kids fought over where He should be placed and finally my daughter convinced my son, that he is a sensitive sleeper and hamsters like to "Exercise" on their wheel during nights, she promised he can visit Nutmeg in her room when ever he feels like it.

I cannot believe we have a rat at home(she does not like it when I say that) but since she is in charge and it does not smell and make noise, I can live with it!