07.09.09
Vatha Kuzhambu
Ingredients
- Gingelly oil – 3 tablespoons
- Mustard seeds – 1/2 teaspoon
- Fenugreek seeds – 1/4 teaspoon
- Urad dal – 3/4 teaspoon
- Toor Dal – 1 teaspoon
- Red chillies – 3
- Curry leaves – few
- Sundakkai vathal ( dried turkey berry) – 1 tablespoon
- Urad dal appalam (pappadam) -1 or 2
- Chilli powder – 2 teaspoons ( I use good old sambhar powder)
- Turmeric powder – 1/4 teaspoon
- Tamarind pulp -Less than 1/4 cup ( Adjust to suit your taste)
- Salt
- Rice flour – 1 teaspoon
- Coconut – 1/4 cup (optional)
Method
- Heat oil in a pan.Add mustard seeds ,fenugreek seeds,toor dal,urad dal ,red chillies,curry leaves,Asafoetida and fry for few seconds.
- Now tear the appalam and add it to the oil.fry for few seconds.
- Add the dried turkey berry and fry for a minute.It is usually fried separately and added to the kuzambu at the end.But former works just fine for me.
- Dilute the tamarind pulp in 2 cups of water.
- Add the tamarind pulp, chilli powder,turmeric powder,salt and bring it to boil.
- Let it boil for 5mins.
- Dilute a teaspoon of rice flour in little water and add it to the kuzambu.This is just to thicken the gravy.
- If you want to add coconut, grind it in a mixer and add it to the gravy. ( In this case, you can skip step 7)
- Serve with piping hot rice and appalam.I am not even going to bother describing the taste.It’s beyond words
06.29.09
Rosewater Soda
Things were crazy last month..i mean crazyyyy good! .My sudden india trip was amazing! As exciting as it was , it was so overwhelming that at one point, i had to take it easy (one month with my son and no daddy around…not an easy task ! 
). My son,my sister,niece and myself left for a short trip to india to attend my brother’s wedding reception.We never thought it would happen so soon.I vividly remember the days i used to babysit my brother and i cann’t believe he is married who is hardly 22 years old .None of us got married this young and i strongly believe whatever happens , happens for a reason.We all stood by him when he dared to quit his studies and followed his dreams to be a pilot.We stood by him then and we stand by him now and support him.I wish, pray and hope he reaches many heights…..literally .We couldn’t have found a better bride for him.My sister-in-law is precious! .This trip was very refreshing to me as the drink i am going to share with you guys.This drink is popularly known as panneer soda (not to be mistaken for paneer,the cheese). Rose water is called panneer in tamil (Atleast ,that is how i call it.Correct me if i am wrong guys).Mix this drink just when you are about to serve.
Ingredients
- Sugar – 1 cup
- Water – 1/2 cup
- Rose water – 1 teaspoon
- Seltzer water (carbonated water)
Method
- Heat the sugar and water in a pan until the sugar dissolves completely.
- Cook for 3 to 4 minutes until it forms a nice thin syrup.Add the rosewater and take it out of heat.
- Cool the syrup in the refrigerator.
- When you ready to serve add a little syrup and ice cubes to the serving glass.Fill it with seltzer water .
- Mix it well and serve immediatly.
ahhh………it feels too good to be blogging again.
05.13.09
Moongdal Brinjal Sambhar, Pesarattu.
Only when typing the recipe i realised this meal has too much moong dal .If you think so too, try moong-dal sambhar with rice and pesarattu with coconut or ginger chutney.
Pesarattu
Ingredients
- Whole green moong dal – 2 cups
- Rice – 1/2 cup
- Green chillies – 4 to 5
- Cumin seeds – 1 tablespoon
- Curry leaves – 2 springs
- Cilantro – few
- Salt.
- oil.
Method
- Soak the moong dal and rice overnight.
- Grind all the ingredients with little water except cumin seeds to a dosa like batter.
- Add the cumin seeds and mix well.
- Heat a pan. ladle some batter on to the pan and spread all over the pan using the back of the ladle.
- Add some more oil around the edges of the pesarattu and cook on both sides for 3- 4 minutes.
Moong dal – brinjal sambhar
Ingredients
- Moong dal – 1 cup
- Indian eggplants (brinjal) – 6 to 7
- Tomatoes – 3
- Red Chillies – 3
- Sambhar Powder- 1 tablespoon.
- Curry leaves – 1 sprig
- Mustard seeds – 1/2 teaspoon
- urad dal – 3/4 teaspoon
- onion – 1 small
- Garlic cloves – 3
- oil – 3 tablespoons
- Salt to taste
- cilantro to garnish
- Tamarind pulp – 3 tablespoons.
Method
- Pressure cook the moong dal with little salt and water.
- Heat oil in a pan.Add mustard seeds, urad dal,curry leaves,garlic,red chillies and fry them for a minute.
- Add the finely chopped onion and saute till until they turn light brown.
- Add the tomatoes and cook them for few minutes.
- Cut the eggplant to small pieces.The idea is to infuse the eggplant flavor in the sambhar.you may not get that flavor when you use big pieces of eggplant.
- Add the eggplant and 2 to 3 pinches of salt .Cook them till the eggplants are done.dont overcook the veggies.
- Add the dal,sambhar powder,turmeric powder,salt and bring it to a boil.
- Add the tamarind pulp and cook for two more minutes.
- Garnish with cilantro.
I’ll be not be posting any recipes for few weeks as i am planning on my india trip.Until i see you again, all you wonderful people who visit my blog ,take good care of yourselves and eachother .
05.06.09
Veggie Sandwich
Ingredients
- Onion – 1 small
- Shredded cabbage – 1 cup
- Shredded carrot – 1 cup
- Green Chillies – 2 to 3
- Ginger Garlic paste – 1/2 teaspoon
- Turmeric powder – A pinch
- Salt to taste
- bread slices
- Butter
- A teaspoon of oil
Method
- Heat oil in a pan.Add the chopped green chillies and fry for few seconds.
- Add the ginger garlic paste and fry till you get rid of the raw smell.
- Add the chopped onion,cabbage,carrots,turmeric,salt and mix them well.
- Sprinkle some water and cover it with a lid.
- Cook for few minutes on a medium flame.Do not over cook the veggies.This may take abot 3 to 4 minutes.
- spread butter on the bread and toast them in the tava until they are crispy on the outside.
- To make sandwich,spread the veggies on the bottom slice.Top the sandwich with another slice of toasted bread .
- Serve hot.
I usually make these sandwiches with whole wheat bread.I ran out of it today.You are seeing the same sandwich made with onion-poppy seeds burger bun in the picture.
This goes to 15 minute cooking event hosted by mahima
04.30.09
cashew cookies
This was my first cookie experiment with cashews.Taste wise it came out good but i would rather like the texture to be little more harder.The texture was just perfect for my 1 year old .It was fun to watch him eat with his bunny teeth .
Ingredients
Method
- Grind the cashews to a coarse powder in a food processor.
- Add all ingredients in a bowl and mix it with your hand to form soft dough.You should use room temperature butter.
- Make a log out of the dough and refrigerate for 1/2 hour.
- Cut into 1 inch thick rounds using knife .Arrange it in a greased baking tray.
- Arrange the cookies leaving enough space for the cookies to spread while baking.
- Preheat the oven to 350 deg F . Bake for 12- 15 mins till they are golden brown.Time may vary depending on the size of cookies.
- Since this cookie is so buttery i suggest you to make thick cookies just so it doesnt break while taking it out of the tray.
This pic goes to click event.
04.28.09
Fish kuzhambhu (Fish gravy)
My mother, though a strict vegetarian didn’t deprive us of goodness of non vegetarian dishes.Since my dad is a meat person, as kids we were shown the best of both worlds.My mother makes this dish twice or even thrice a week. She used to be so scared to even see the meat but she always made sure that we ate what we loved to eat.All the prep work would be done by the sweet helper lady, my mom would do the cooking part and i would happily do the taste testing .Here is my mom’s fish recipe…
Ingredients
- Tilapia – 1 pound ( or any fish of your choice)
- Fenugreek seeds – 1/2 teaspoon ( or less if you think it’s gonna be bitter)
- Fennel seeds – 1/4 teaspoon
- Curry leaves – 3 sprigs
- Garlic – 4 cloves
- Roma tomatoes – 4
- Chilli powder – 2 teaspoons
- Coriander powder – 3 teaspoons
- Turmeric – 1/4 teaspoon
- Grated Coconut – 3/4 cup
- Oil – 4 tablespoons.
- Tamarind pulp – 1/4 cup
Method
- Heat oil in a deep pan.Add the fenugreek seeds, fennel seeds, curry leaves ,sliced garlic and fry them .
- Add the finely chopped onion and pinch of salt.Saute them for few minutes.
- Add the tomatoes and saute the tomatoes till the oil separates from the tomatoes.
- Add the chilli powder, coriander powder,turmeric, salt and mix them well for a minute.
- Grind the grated coconut to a fine paste.Add the coconut paste, tamarind pulp and bring it to a boil.
- Check for seasoning before adding the fish.
- Now ,add the fish and cook till the fish is done.
- Serve hot with rice.
04.20.09
Keerai kootu ( Spinach Gravy)
Ingredients
- Spinach (Finely chopped) – 4 cups
- Moong Dal – 3/4 cup
- Tomatoes -3
- Green chillies – 3
- Onion (medium size) – 1
- Garlic cloves – 3
- Cumin seeds -1/2 teaspoon
- Fennel seeds – 1/4 teaspoon
- Mustard Seeds – 1/2 teaspoon
- Urad dal – 1 teaspoon
- Red chillies – 2
- Oil – 3 tablespoons.
- Salt to taste.
- Turmeric - A pinch
Method
- Pressure cook the moong dal with water,salt and little turmeric.
- In a deep wide pan, Add spinach,green chillies (slit lengthwise),finely chopped tomatoes,1/4 of finely chopped one onion ,1/2 cup water,salt and Cook it on medium flame until the spinach and tomatoes are well cooked.
- Add the moong dal to the spinach and cook for 5 more minutes until everything blends.
- Tempering is the very important part.Heat oil in a pan .Add the mustard seeds.
- When the seeds splutter,add the urad dal,cumin seeds,fennel seeds,finely chopped garlic ,red chillies and rest of the onion.
- Cook it on a medium flame until the onion turns to light brown color.
- Add it to the spinach and mix well.
- Serve it with rice.
This recipe is participating in FIC – Red and green, hosted by neha .The FIC event was started by Sunshinemom.
04.18.09
My first award! yayyyy!
My heartfelt thanks and hugs to homecooked to remember me ,tag me and give these awards .It means a lot to me .The countdown tag sounded really interesting.So i thought i would do that.But it wasn’t that easy i thought it would be…This is the longest i have taken to write a post
1st word of my son is ‘appa’ .
2 – I have two closest, best friends with whom i share everything under the sun …..
3 - is the number of siblings i have.
4 - It’s been 4 years since i moved to US. Feels like yesterday…..:)
5th is the date my dad gifted me my own car as soon as i got my license.
6 romantic days spent in niagara and newyork with my hubby dear is the most memorable vacation!
7 ‘o clock pm is usually when i call my sister to discuss nothing…he he…
8 -is the number of days i took to decide on my marriage…nah…i wasn’t hasty..I knew what i was doing
9 pm is when i close my kitchen and call it a night
10 – the number of seasons of friends dvd i have…yup i am a friends fanatic…
I would like to pass on this tag and awards to Asha, Chitra, SGD.
04.11.09
Chicken satay (baked) with peanut sauce
This is an indian-thai version of chicken satay.I chose to bake it ….not a bad choice .If you want to grill it though, spray the grilling pan with cooking spray ,grill for 3-5 mins on each side.Time may vary depending on the thickness of tenderloins.
Ingredients
- Chicken tenderloins – 1 1/4 pounds
- Thick curd – 3 tablespoons
- Lemon juice – 2 tablespoons
- Soy sauce - 3 teaspoons
- Fish sauce- 1 1/2 teaspoons
- Chilli powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Salt – just a pinch
- Ginger finely chopped – 2 teaspoons
Method
- Cut the chicken into thin strips (about 3 inches in length).
- Mix all the above ingredients and marinate the chicken for a minimun of 2 hours.
- skewer the chicken on to the bamboo skewers and arrange them in a baking sheet(spray the baking sheet with cooking spray).
- Preheat the oven to 350 degrees and bake the chicken for 15 minutes.Take out the chicken ,turn the chicken to other side and cook for another 15 mins.Check if the chicken is thoroughly cooked.
- Broil the chicken for 3o to 40 seconds on high heat.Keep an eye on them.It may burn easily.
Peanut sauce
- Roasted peanuts – 1/2 cup
- Soy sauce – 1 tablespoon
- Fish sauce – 1/4 teaspoon ( This is very strong.Little goes a long way)
- Thai red curry paste – 1/2 teaspoon
- Vinegar – A dash
- Sugar – 1/2 teaspoon.
Method :
- Put everything in a blender and grind to a fine paste or you can buy it from the store too .It’s available in the asian aisle in all major grocery stores.
04.07.09
Mickey Dosa,fruit kabobs with yogurt dipping sauce
This is a method than a recipe.you can do many variations with it.
Mickey dosa
- All purpose flour – 1cup
- Ragi (Finger millet) flour – 1/4 cup
- Whole wheat flour – 1/4 cup
- Finely Grated carrot – 1/2 cup
- Ginger -garlic paste – 1/4 teaspoon
- Egg – 1
- Salt to taste
- pepper to taste
- Butter
Method
- Heat little butter in a pan.Add the carrots,ginger-garlic paste, salt and pepper .Saute them till the carrots are cooked.Let it cool.
- In a bowl,add all the above ingredients ,little water ,carrots and mix well.The batter should have pancake batter consistency.
- To make dosa,heat butter in a pan.Take a ladle full of batter ,pour it on to the pan to make round shaped face.Pour a very small spoonful of batter to make little ears.
- Cook on both sides for 2 to 3 minutes.
- Serve it with ketchup or chutney.
Other variations
- You can add mashed potatoes,grated cheese,grated cabbage .
- You can use milk in the place of water while making batter.
- If you want soft and fluffy dosa, add little baking powder and baking soda.
- If you want crispy dosa ,you can add rava or corn meal.
Fruit kabobs and yogurt dipping sauce
Method
- Cut the fruits to 1 inch pieces.Skewer them on to the wooden skewers.
- Mix yogurt with a little bit of honey and few drops of vanilla essence.
- Serve the fruit kebobs with the dippin sauce.
This goes to the Monthly mingle 31~ kids lunches, event hosted by srivalli and started by Meeta
