TOVVAY ANNA AND GOJJU-Made for each other!!!!

Coming to think of the ‘made for each other’ list in the food category, there are so many partners that come to my mind,say for example- Bathura and Chole,Iddli and Sambar,Pav and baaji,Roti and dhal ,the list is practically never ending and when I wanted to do a recipe for Rathna's event –Made for each other ,I thought I would introduce a very healthy and tasty but a little lesser know couple- THOVVAY ANNA AND GOJJU.Don’t break your heads as to what they mean ,they are but the simple and humble yet nutritious and flavorsome –DAL RICE WITH SOUR STEW…

Let me tell u how to dress up the groom….

Thovvay or dal is so easy to make that its ready in a matter of minutes.

Here is what you need:

Dal [Toor dhal / split moon dhal] – ¼ cup

Seasoning :

Ghee/oil -1 teaspoon
Mustard- ½ a teaspoon
Split urad dhal-1/2 a teaspoon
Green chilies-2 ,slit
Asafoetida powder- a pinch
Curry leaves a few

Salt to taste

Lemon juice-to taste[optional]

Ø Pressure cook the dal with enough water till soft.
Ø Mash lightly and keep aside.
Ø Heat ghee in a small pan,add mustard,urad dhal and wait till the dal turns brown
Ø Put in asafetida ,slit green chillies and curry leaves and wait till the curry leaves crisp.
Ø Remove from heat and pour over the cooked dal
Ø Add salt and mix well.
Ø If using lemon juice, add to the dal mixture when it is luke-warm.

Mouth watering GOOJU,our lady love, is simple to prepare too.

You need:

Tamarind extract – 1 cup[thick]
Any dried / fresh veggies(chopped) - a handful
[I used sundakkai]
Jaggery- a small lump or more if u want it sweet but can decrease if u like the gojju sour.
Slit green chillies – 2
Curry leaves a few
Asafoetida powder- ¼ teaspoon
Turmeric Powder- a pinch
Salt to taste

Fry with a little oil and powder:

Urad dhal[white]-1 tablespoon
Gram/channa dhal-1/2 tablespoon
Coriander seeds- 1 teaspoon
Jeera/cumin seeds-1 teaspoon
Fenugreek seeds-1/2 teaspoon
Red chillies – 3 [more if u want it spicy]

Seasoning

Oil-1 tablespoon
Mustard-1/2 teaspoon
Urad dhal-1 teaspoon
Gram dhal- 1 teaspoon


Ø Heat a pan add oil and put in the sundakkai and fry till they start turning black
Ø Remove and keep aside.
Ø Into the same oil ,put in the seasoning and curry leaves and slit green chillies.
Ø When the mustard splutters put in the sundakkai and the tamarind extract.
Ø If it is too sour,add a little water.
Ø Put in turmeric powder and salt and mix well
Ø Let it boil for 10 minutes till the raw smell of tamarind disappears .Stir in between.
Ø Add the spice powder,jaggery into the tamarind extract .Take care that no lumps are formed.The jaggery will eventually dissolve.
Ø Let it boil again for another 5 minutes.
Ø If you want a thicker gojju mix 1 tablespoon rice flour in a little water and add to the pan and simmer for 5 minutes.
Ø Remove from heat and serve.

This gojju can be made with fresh veggies also.Saute the veggies in oil [step 1] and proceed as usual.Green chillies and asafetida give a wonderful and appetizing aroma .The best part is that u can store the gojju in the fridge up to 3 or 4 days and as it ages,the taste gets better!!!

Now for the marriage between these two lovely couple......

Mix rice with desired quantity of thovvay .Dip a morsel of thovvay anna into the gojju and enjoy the divine taste of this ‘made for each other’ couple….Wow!!! aren't they a yummy pair!!!!

In this pic,the lovely pair is complimented by rice crispy[seen on the right side behind the tasty couple]

Now that we have seen the wedding of this fantastic couple,let us get to know why they are judged the best....

Dal/lentils are rich in protein, carbohydrate and fibre, and low in fat which is mostly of the unsaturated kind. They are also important sources of some B vitamins.They also have a low glycemic index.

Tamarind which is the main ingredient for the sour stew is a digestive,mild laxative and antiseptic.It is highly acidic, and hence it gives a cooling effect ot our body in summers. It is also believed to boost metabolism.Tamarind pulp is high in calcium, phosphorus, potassium, iron, thiamine, riboflavin, and niacin

The little bit of jaggery that we add is iron rich ,apart from the fact that it also contains proteins and other vitamins and minerals..

I believe that u will now acccept my decision that these two recipes are simple and easy to prepare and also nutritious and delicious.The dhal which might seem bland is perked up by the tangy stew...They are made for each other ,rite??

COT - Podi's for sambar and rasam...

Smitha's is hosting Color's of Taste,and this months theme is Podi's for Sambar and Rasam.
Though there are numerous commerical brands available,I prefer the homemade ones and follow mom's recipe .The aroma of the sambar or rasam makes me feel mom is cooking a meal for me even when I am miles away from home.

Sending mom's version of Sambar and Rasam powder to Smitha's event....

Sambar Powder

Rasam Powder

TOMATO CHUTNEY-A regular chutney with a twist

I love tomato chutney and you can see the various versions in my blog..Here is another one with a little twist or rather a marriage between coconut and Tomato chutney.....

You need:

Tomatoes-2 ,chopped
Onion-1,chopped
Red chillies-3
Ginger-1 "piece,chopped
Grated coconut-3 tablespoons
Coriander leaves- a few sprigs
Salt to taste

Seasoning:
Mustard-1 teaspoon
Jeera-1/2 a teaspoon
Urad dal split-1/2 a teaspoon
Bengal gram dhal-1/2 a teaspoon
Asafoetida powder-a pinch
Curry leaves -few springs
Oil-2 teaspoons

Heat a teaspoon of oil in a pan and put in the onion.

Saute till translucent.

Add the ginger,red chillies,tomatoes and cook till tomato is soft.Remove from heat and cool.

Grind together tomato -onion mixture along with grated coconut,coriander leaves,salt to a fine paste.

Remove to a serving dish

Heat a small pan with oil.Put in the ingredients for seasoning.

When the dhal turn brown remove from heat and pour over the chutney.

Mix and serve with any tiffin of your choice.





Sunshinemom started a colorful event-Food in colors- which is immensely popular in the blogoshere.And the theme for this month is FIC-Orange which is being hosted by Aparna of My Diverse Kitchen. So off this chutney goes to join the event....

VEGGIE CHAPATHI-A nice way to sneak veggies into lil' ones menu...

Almost every time I counsel a mother regarding the diet of her child,the first thing they tell me is that their child refuses to eat veggie curries and even the veggie in the sambar!Some kids even leave out the veggies in the kurma /gravy and eat the watery portion alone.

This problem of 'not eating veggies' is not confined to the kids alone coz many a times I have heard teenagers also refusing them.Of course, they don't mind the french fries and stuff but its the home cooked veggies that they don't like to touch.

My uncle used a different way to ensure that my cousins ate their veggies.When they sat for lunch or dinner,the veggie curry or salad would be served first.Only after they completed it,rice or any other dish would be served!!Now things have changed though.

Not all kids like this idea,'So what can we do to make them eat?' the mothers would ask me..'Simple' I would say-'Conceal the veggies in one of their favorite dishes' and voila 2 people are satisfied at the same time.

One such easy dish is veggie chapathi.Mix any grated veggie or a combination of veggies with the flour and pass it over to ur kid and I'm sure the kid can never guess whats inside.In case u use grated beetroot,the chappathi will have a beautiful color and the child will like the 'colored' chapathi.

You need:

Whole wheat flour -2 cups + 1/2 cup for dusting
Salt to taste
Cumin seeds-1 teaspoon
Warm water
Mixed grated veggies
[I used grated- radish& carrot,finely chopped spring onion& coriander leaves]


In a large bowl put in the wheat flour ,salt,cumin seeds,grated veggies and mix well.

Add luke warm water little by little and knead well to a stiff dough.

Cover with a damp cloth and let it rest for atleast half an hour.

Again knead the dough.It will be soft now.

Divide the dough into even sized balls.

Roll out with a rolling pin into a even roundels, dusting it with a little flour

Heat a griddle and place the rolled out dough and cook till it changes color and small brown spots appear.

Flip it over

Remove from heat when both sides are cooked.

Store the cooked chapthis in a bowl lined with a towel to keep them warm and soft

Serve as such or brushed with a little ghee.


I served this with Chole.

This veggie Chapathi brushed with a little ghee can be given to toddlers and hence it goes to my event Tasty Bites For Toddlers

You can add grated cheese/paneer along with the veggies or make ur own combiantions to feed a fussy/picky eater and watch the chapathi disappear from their plates!!!

Similar Recipes

Nutri Chapathi - Chapathi with the goodness of oats
Meethi Paratha - Fenugreek leaves in Chapathi

CAULIFLOWER STIR-FRY

Cauliflower is a 'must buy' veggie in our shopping list.Even if there is one sitting in the refrigerator,I would pick another one!!There are so many dishes that can be prepared with this nutritious veggie but the easiest one is what I am going to send for JFI Cauliflower hosted in Mythreyee blog.Jhiva For Ingredients,fondly known as JFI,is an online monthly food event, celebrating the Ingredients and was started by Indira ....

This is a fairly simple dish that goes well with rice or chapathi.

You need:

Cauliflower -1 large head, cut into big florets
Tomato-1, chopped
Onion-1, chopped
Ginger garlic paste-1 teaspoon
Cumin seeds/ jeera -1 teaspoon
Mustard-1 teaspoon
Turmeric powder -a pinch
Chilli powder -1 teaspoon
Garam masala -1 teaspoon
Salt to taste
Oil-1 tablespoon

Coriander leaves to garnish

1. Soak the florets in salted water for 10 minutes.[1 tablespoon salt for a big bowl of water.This is said to kill the worms,if any].
2. Meanwhile,heat oil in a pan and put in mustard and jeera.
3. When the mustard splutters,add ginger garlic paste and saute for 2 minutes.
4. Then add the onion and cook till soft.
5. Put in the tomatoes and cook till mushy.
6. Add salt,turmeric powder,chilli powder and garam masala.
7. Cook till the raw smell of the masala disappears.
8. Rinse and drain the cauliflower and put into the pan.
9. Sprinkle water and mix well.
10. Cover and cook till the florets are soft stirring occasionally.Don't stir too much else the florets will break to tiny pieces.Sprinkle more water if needed.
11. Once cooked remove from heat,garnish with coriander leaves and serve hot.

[What I generally do is,microwave the florets till almost tender and add to the pan after the tomatoes are mushy.Just toss them a bit and cook for 2 minutes and the stir fry is ready really quick....]

Points to ponder:

Cauliflower is a member of Brassica family and possesses a high nutrient density.It is low in fat and high in dietary fiber,folate and Vitamin C.Folate helps the blood work more efficiently and is often recommended for preventing anemia. Folate is also essential for proper tissue growth .When u get enough of this u are preventing many diseases like cancer and heart disease.Vitamin C is an antioxidant. When used with other antioxidants such as vitamin E and beta carotene, it keeps our immune system strong.

It is also high in Manganese,potassium,Sodium,Phosphorus,Thiamine,Pantothenic acid,Riboflavin and Vitamin B6.

It has several Phytochemicals that are valuable to human health.It contains an anti-cancer compound called sulforaphane.It is interesting to note that this compound is released when cauliflower is chopped or chewed. Another compound called inole-3-carbinol,has anti oestrogen properties which slows/prevents the growth of tumors of the breast and prostate.Apart from these it also has other glucosinolates which improves the livers ability to detoxify carcinogenic substances.

Knowing the nutritional importance of Cauliflower alone is not enough.Purchasing a good one is also essential as we can ascertain that these nutrients are available to the body.Cauliflower with a white head is one thing to look for.The florets should be tightly packed.If the florets have brown spots,it means the veggie is losing its nutrition.

The leaves surrounding the cauliflower is another thing to pay attention to.These “jacket leaves” should be green and fresh looking,and not yellowing or withering.

Cooking or rather not cooking also determines the nutritive value of cauliflower.The nutritional peak is when it is served raw but if we can't consume it raw,it can be lightly steamed.Overcooking destroys the anti cancer properties and also ruins the flavor and texture.Steaming and blanching are the best methods to preserve the most flavor and nutrition.

The best storage method is to wrap in crisper section and use within a week of purchase..

POORI

Poori,the unleavened deep fried Indian bread, was our breakfast today.Each household has a method of kneading the dough.Some use maida with wheat flour and also a little oil/butter/ghee while keading the dough.Here is my version.

You need:

Wheat flour - 1 cup + 1/4 cup for dusting

Salt to taste

Oil for deep frying

1. Mix the flour and salt in a bowl and add a little luke warm water and knead well to a firm dough.
2. Divide the dough into small balls and roll out thin discs using a rolling pin[dusting a little flour as u roll it out.]
3. Heat oil and carefully slide a disc into the oil.
4. Press the disc lighly and it will puff up.
5. Wait for a few seconds and turn it over.
6. Deep fry till golden brown on both sides.[Medium flame]
7. Drain and serve hot with masal /dhal.
8. Repeat for the remaining discs.

Poori served with a simple dhal.

TASTY BITES FOR TODDLERS....

I prefer a lil change in certain things...Nothing is permanent in this world but change-Right???Small changes brighten up our lives and we can carry on with an extra dose of happiness and enthusiasm.

I love changes in food too.I can't eat the same type of dish everyday.Exception-my fav curd rice,I just change the garnish/seasoning :).So when I was feeding my lil angel[who turned 1 year this month] ,I was wondering if she too liked varieties in her diet.I try to avoid monotony in her meals not only by changing the dishes but even the bowls and spoon I use to feed her with.But sometimes I myself feel bored to cook the same thing for her more than thrice a week.Sometimes I get stuck up with ideas.But she too needs a change,doesn't she.I asked my lil angel what she thought and as though she understood, gave a big grin and animatedly blabbered something and I assumed she welcomed the idea.

So ,calling all bloggers,friends and family to help me form a recipe collection for tiny tots.Let us cook up something for toddler-ie between the age group of 6 moths and 3 years and post it in our blogs.The idea is to provide variety as well as nutrition.The dish should be easy to prepare and also be suitable for toddlers.

This is an attempt to create a recipe hub for mothers when they run out of ideas.I am sure my friends,most of whom have kiddos in the above said age groups,will cheer up after seeing the roundup...

A few guidelines for the event:

1. Since this is a vegetarian blog,only vegetarian dishes please.[No to eggs too...Sorry folks...]
2. Send in the recipe[s] that you cooked for you along with a photo of the dish.Include your name, post name and URL too .
3. Share the nutritional importance and also specify the age from with the dish can be given to the lil one.[This will be easy for me to categorize it for the roundup].If you have taken some information from another website please mention the link in your post.If you are too busy to cook something but have tips on feeding a fussy toddler ,you are most welcome to share it with us
4. You don't have a blog?NO problem....You can mail me your entries with the photos.
5. There is no limit to the number of entries that you send in.
6. Please make a link back to this announcement.
7. If you are sending in older entries,re-post it for the event but it will be great if u can prepare a new dish for this event.

The deadline is March 31st, 2009..So what are you waiting for buddies ...Pick up your chef's hat ,run to the kitchen ,cook n click your creations and send them to me - seduceurtastebuds@gmail.com

If you are interested in knowing more about weaning,read my post on Weaning-Importance,tips and a few recipe ideas.

WEANING-Importance,tips and a few recipes ideas....

Weaning starts from the 5th month onwards and breastfeeding is supplemented with liquid feeds, semisolids and gradually progresses to solid foods.This transition in diet will vary depending on the personal preferences ,teething, baby’s ability to accept and adapt to the changes in diet, pediatricians advice etc.

Weaning is essential after the 5th month since the breastmilk alone is not sufficient provide all the nutrients espicially Iron.When you start weaning the infant, it has to get used to swallow 'non fluid food'.The lil one has to get used to new flavors, use of different muscles etc and hence this period can be a trying one not only for the infant but also to the mother.

I will classify the toddlers into two groups..

5 months to 12 months

1 year to 3 years.

The diet in the first group can be subdivided further depending on the consistency of the diet ie liquid/semisolid/solid. Breastmilk is the ideal food for the newborn but after a few months it has to be supplemented with other feeds for attain certain nutritional needs.

Breastfeeding can be done until the baby is one year old but sometimes it is not possible to do so in practice especially if the mother is working or has some illness. First of all we start with liquid supplements. Before starting this it is very important to consult your pediatrician.

Diluted cow’s milk is often given first. Dilute the milk and boil it. This will destroy any harmful organisms present and will soften the proteins for the baby so that it can be easily digested by the lil one. Veggie soups and dhal water can be served .

Moong dhal is the easiest to digest and the strained dhal water is the best to begin with. Thin strained soups of carrot, pumpkin, bottlegourd can be given later. When the baby is used to the soup and dhal water individually, you can try to mix dhal and veggie soup .

As the lil one grows the need for vitamins and minerals increase and a well balanced diet is very essential.Fresh fruit/Vegetable juice can be given .Strain the juices for easier digestion. Always start with a single vegetable/fruit juice and then when the baby has adapted to its taste, make a combination of veggies / fruits and feed the baby. This will give variety to the meal.

Carrots ,Orange, sweet lime can be given to the baby. Some pediatricians recommend fruits like custard apple, guava, grapes etc after the baby is one year old so as I always say , it is very important to consult your pediatrician before starting a new food.

Sometimes the baby will spit out or make funny faces when a new food is introduced. It simply means the taste is new and it will take sometime to get used to the new food/taste/texture.

Semisolid food

Mashed rice is the most popular and easiest cereal. Later mashed dhal and pureed veggies can be added to rice. Baby’s will also like cereal porridges made with milk and you can start giving malted porridges which are amylase rich and are full of nutrients but at the same time easy to digest.

Later on when the baby is comfortable with mashed cereal and porridges mashed fruits like banana, chickoo[sapota],stewed apple can be given. Fuits can be mashed with a little milk too.

When the baby is around 7 months he/she will like new textures and we can now start with finely chooped/minced and cooked veggies,unstrained dhal,juices and soups. If the baby starts teething then you can introduce teething foods like teething biscuits. The baby will try to feed independently and it is important to supervise how the baby eats coz it might bite off large pieces and might choke.

Slowly add mild flavors to the meal. The meal time will turn out to be a thing to look forward to as the baby will experience new tastes and textures. Add a little salt, onion, garlic and see the lil one enjoy the food.

You can start homemade fruit shakes with diluted milk and also some cottage cheese[paneer]. When the baby is around 10 months old, the number of supplementary foods be increased. Encourage the baby to eat at least one meal with the family. By the time the baby is one year old, he/she must be in a position to eat almost all the foodstuffs.

To develop a healthy eating pattern, it is better to establish a routine feeding time. Also it is advisable to refrain for feeding refined and deep fried foods as they do not provide too much nutrition.

It is vital to remember that there is no fixed demarcation as to when the child should be introduced to semi solid or solid foods. As I said before it all depends on the personal preferences ,teething, baby’s ability to accept and adapt to the changes in diet, pediatricians advice etc.

Some tasty bites for the lil ones : These are just a few examples and based on the lil ones preferences you can prepare plenty of tasty bites for the toddler.

5 to 6 months

Rice mash

Moong dhal water

Masoor dhal water

Barley water

Moong dhal kichidi

Fruit juices[Papaya,musk melon,sapota]

Soups[carrot,beetrootbottlegourd,potato,mixed veggies]

Dhal mash

Fruit purees[Banana,papaya,mango,apricot,figs]

Porridges[Ragi,malted porridges]

7-9 months

Milkshakes[sapota, banana, strawberry]

Apple porridge

Add cream cheese/paneer to fruits like apricots, figs, dates etc.

Spinach puree

Mashed curd rice

Vegetable kitchidi

Chickpea spinach mash

10-12 months

Rotis /chapathi plain or with veggies

Mildly flavoured veggie pulao

Add soya in small quantities

Vegetable idlis

Fruit custard

Over 1 year

The choice is unlimited and all we need to do is use our creativity in preparing food for the toddler. Incorporating the foods with the right nutrient is essential and sometimes we may need to ‘conceal’ certain foods in order to feed a fussy child. You can try meethi paratha if the lil one hates greens and give vegetable idlis if the child does not like to eat veggies.

MIL used to say that her sister had a superb way to feed egg to her daughter.She would conceal bits of boiled egg in the idli.[Pour half a ladle batter into the mould ,put in a few pieces of boiled egg and top it up with more batter.]This iddli would then be soaked in sambar and her niece not knowing what is inside used to gobble up the idli!!! Great idea, rite!!!

Whatever is the method used to feed the toddler, it is essential to ensure that he/she takes a well balanced diet.

What to avoid till the baby is 1 year old...

Many a times mothers are not aware of what to give or what to avoid till the infant is a year old. There are numerous myths and misconceptions and these easily confuse them. But some common advises are listed-

1. Avoid honey and limit the use of sugar and salt.

2. Avoid feeding the child tea/coffee. The tannin in tea interferes with iron absorption and caffeine is not recommended for children.
3. Avoid giving fruit squashes or diet drinks. Artificial sweeteners are not suitable for babies and young children.

4.It is better to avoid foods which may carry a risk of food poisoning, such as soft mould-ripened cheeses (brie, camembert) and soft-boiled or raw eggs.

5.Baby's need calories so don't feed the baby with skim milk or low fat milk.

6. Some pediatricians recommend fruits like custard apple, guava, grapes etc after the baby is one year old. So talk to your peadiatrician about the food choices.

Here are some guidelines for weaning [includes liquid, semi solid or solid]

1) Weaning is a period of experimentation not only for the baby but also to the mother. For some this transition can be easy while for others it can be difficult phase. Mothers tend to overfeed the baby or worry if the baby is eating too little. The baby actually guides us and all we need to do is to understand the needs of the baby. If the baby cries at the sight of food or understands and signals when u ask if he is hungry then its meal time. If the baby feeds and then turns his head away from food then it means he’s full. A little bit of understanding will make this period a very enjoyable one for the mother and the baby.

2) Always consult your pediatrician before starting anything new to feed.

3) Use sterilized vessels, cups and spoon for the baby and also boiled water to feed the infant. Prepare food in a hygienic condition.

4) Start a new food a few spoons at a time and then go on to larger quantities.

5) Start the new foods in the day time so that you can watch-out for any allergy/reaction[like cough, rashes, etc] and moreover the food is easily digestible during the day.

6) Also it is important to introduce one food at a time. In case any allergy develops we will not be aware of food that caused the allergy. Hence it is better to leave a gap of a few days between each new food.

7) Do not show personal dislike towards the food as the baby is easily influenced by the mother.

8) It is said that the baby does not show the preference towards salty or sweet foods hence its wiser to avoid them till around 7 months.Also it is advisable to avoid use of strong spices till this time.

9) Check the temperature and the taste of the food before feeding it to the little one

10) When the lil one is sick ask the pediatrician about the changes to be done in the diet.

So if you have any recipes, tips or ideas do send it across for the event 'Tasty bites for toddlers'

Please note:This information provided here is just a guideline and not a medical advice. Consult your pediatrician before starting a new food....

LOOK WHO COOKED FOR WHOM.....'Whoz gona cook for me??' event Roundup..

I started this event with a mixed feeling.I wanted to host an event and I was excited about it but at the same time I was apprehensive if I would get any entries at all.But my fears proved worthless when I got the mails and now presenting to you all the wonderful people who cooked for their beloved...

Better half 's Banquet

What can be more comforting than a quick yum breakfast on a holiday??Ujwal's hubby decided to treat her with a quick Maggi Noodles and I am sure she was bowled over :)

Priya Suresh loves icecreams even in winter and when she showed her hubby a recipe for a kufli,he prepared it for her.This Almond Kulfi need no cooking and it is a must-try dessert.

Keerthana was surprised when her hubby entered the kitchen after a long time.He prepared Spicy Ridgegourd Dosa which was a hit when friends had come over and Keerthana simply loves it....

Vatral Kuzhambu ,traditionally prepared with dried veggies called vatral ,comes from EC 's kitchen .Here her hubby has used Okra instead of vartal but I am sure it would have tasted just as good....



When Raji was busy helping her lil one with his homework,her hubby called up Raji's mom and got the recipe for Paal Pongal ,a special dish prepared during Pongal[Ssouth Indian harvest festival].Raji says she loves this dish with Pongal kuzhambu,curd and pickle...




Mixed veggie fried rice came to Dershana 's rescue when her hubby prepared this mildly flavored rice with veggies and an overload of mushroom to entice her appetite.Dershana, who is on the road to motherhood must have surely loved this nutrient packed dish.



My friend Rammia has sent a wonderful Mint leaves Briyani prepared by her hubby when she was lazzzzzzzy one Sunday noon.She says her hubby rarely enters the kitchen but decided to do so to prepare her fav dish ...

Lovely surprise from a little-wonder:

Vibaas was treated with an 'extra sweet' dessert..Extra sweet??Yes,it was prepared by her lil darling-Ashu who saw a recipe in a magazine and prepared 3 bears in a boat dessert for her.Choo chweeet of him...

Mom's Magic

Preethi was the happiest person when her parents came to stay with them.Her Aai[Mom] made a special dish
Sabudana Pachadi which is prepared during fasts but I think it is yum enough to be eaten on other days as well...

Sweet treat from Athai[Aunt ]

Vidhas remembers the time she spent in her Aunt's place during college and helped with the sweets preparation during Diwali.When her aunt came to visit Vidhas,she prepared her fav Besan ladoo .Yumm....

Nibbles from a Neighbor :

Sunshinemom is really soooo lucky.She has such a good neighbor,Aunt M, who, along with her daughter- in- law ,K,cooked up a lip smacking meal of Kulcha,Chhole and Khatta.These pics speak for themselves!!Wish I could move into her neighborhood :)

Friend's feast

Poonam's friend has come for a visit and her friend's mom prepared these wonderful Rava ladoo's for them..This one has a spice powder in it and am sure its as delicious as it looks.....

Raji has sent Semiya Upma which is a family favorite.There is a small story behind this dish [which she wrote to me while sending the entry.]Her maid ,Dhanamma ,who worked with them for the past 16 years used to prepare this dish often and now she is recovering from her knee surgery.Let us wish Dhanamma a speedy recovery...

From MIL,With Love..

Last but not the least,the Instant Rasam prepared by my MIL which was my inspiration to start this event.

I really enjoyed hosting this event.Thanks a bunch for participating and hope you all liked the roundup......

GARLIC PICKLE-Just For You Hubby Dear....

This post seems very apt for Alka's event Just for you ...Let me tell you why....
Some time back I got wayyy to much garlic from the market without realising I had a reasonable quantity at home.Since Hubby dear loves pickles,I asked him if he would like to taste homemade garlic pickle.His face lit up and he said'Definately'..So here comes the garlic pickle for hubby dear which goes all the way to Alka's maiden event....

You need:

Garlic-250grams
Tamarind extract-200 ml
Turmeric powder-a pinch
Fenugreek seeds-1 teaspoon
Mustard-1/2 a teaspoon+1 teaspoon
Asafoetida powder-a pinch
Chilli powder-2 tablespoons [Adjust to taste]
Oil-5 tablespoons
Salt to taste

1.Smash garlic roughly.

2.Heat 1 tablespoon oil in a pan and saute garlic on low flame.

3.When the garlic is slightly soft,put in the tamarind extract and turmeric and simmer till the garlic is cooked.It took 15 minutes for me.Remove from fire and keep aside.

4.If there is excess tamarind juice in the pan ,strain and keep the garlic aside.

5.Roast 1/2 teaspoon mustard and fenugreek seeds and powder.

6.Heat the remaining oil and put in 1 teaspoon mustard,chilli powder,asafoetida,salt,mustard+fenugreek powder,garlic a cook on low flame for 5 minutes. Stir to mix.

7.Remove from flame,cook and bottle in sterile jars.

GROUNDNUT GRAVY

This has been sitting in my draft for too long..Somehow I forgot about this recipe .Today when I was going through my drafts,this one sprang up just in time coz I was wondering what to cook for My Legume Love Affair-8th helping hosted by Susan of Well Seasoned Cook...So here it is-

You need:

Raw groundnut/peanut[Not the roasted/masala coated or fried ones]-1 cup
Onion -1 chopped
Tomato-1 chopped
Garlic-5 cloves,chopped
Thick tamarind extract-5 tablespoons
Sambar powder-2 teaspoons
Salt to taste
Coriander leaves to garnish

Grind to a smooth paste with a little water:
Grated coconut-3 tablespoons
Jeera/cumin seeds-2 teaspoons

Seasoning:
Oil-1 tablespoon
Mustard-1 teaspoon
Jeera/cumin seeds – 1 teaspoon
Asafoetida powder a pinch


Pressure cook the raw peanut with just enough water and a little salt till soft.Drain and keep aside.

Heat oil in a pan and put in the seasonings.

When the mustard splutters and curry leaves crisp,put in onion and garlic and saute till soft.

Put in the tomato and cook till mushy.

Add the ground paste and cook for 2 to 3 minutes.

Put in the boiled peanut,tamarind extract,salt,sambar powder and a little water[depending on how thick u want the gravy] and mix well.

Check the taste,if it is too tangy add more water and simmer.

Keep stirring in between and remove from fire after 5 minutes.

Garnish with coriander leaves and serve hot...



Goes well with

Plain rice
Chappathi

MINT LEAVES BRIYANI-Entry from my friend....

This entry for the eventWho's Gonna Cook For Me??? is from my dear friend-Rammia Bhuvanendran.Since she is a non blogger I have made a seperate post for her entry..

Thanks for sending it across Rammia...

Hi PJ,,, I went thru the event u have started and it is really wonderful….. The funniest part is that hubby and myself were going thru the blog and when came across this event amazingly he got interested and said that he wud cook for the family so that it will be placed in ur contest…

Normally he is a person who rarely enters the kitchen,,, but he know how to cook,,, so, I didn't take his word for serious and said nothing….. On a fine Sunday morning, things went the usual way,,,,,, u know lazzzzzzzzzzzzzzzy day for anyone in the world wud be a Sunday!!!!!!!!!!.. Later by 10am my in-laws said that they were to go for lunch to their relatives house and we both felt like staying at home…….

Suddenly out of a bloom hubby said that he is going to cook for us today and I was really shocked…. We had quite a conversation and finally it was decided that he is cook and the dish was also decided as "Mint leaves Biriyani" ….. I got rumbles in my stomach because that is one of my very favorites and also felt like not to spoil my happy lazy Sunday…

But he was very stubborn and then he started cutting and dicing the ingredients required… Finally, somehow, the dish was ready in an hour and it was the time about to be tasted…… "Here comes the climax" was the words that came to my mind as we sat down for eating..

But on the contrary the food tasted really good, he also prepared the colorful raita as a side dish which was yummmmmmmmmy,,,,,, it was good and better than I expected…… We enjoyed the dish and relished it so much…

MINT LEAVES BIRIYANI

Ingredients:

Basmati rice - 2 cups (approx. 300gm)
Big Onion - 2 no's
Tomato - 2 no's (medium size)
Green chillies - 5 no's (chopped)
Garlic - 6 pods (finely chopped)
Ginger - 1 inch piece (finely chopped)
Mint leaves (ground) - 1 ½ cup
Cinnamon, Cardamom,
Cloves, Bay leaf - 4 to 5 no's each
Oil - 2 table spoon
Salt - to taste

Preparation:

Soak rice in water for 1 hour.

Heat oil in a cooker; add the Cinnamon, Cardamom, Cloves, Bay leaf and sauté for 2 min.

Then add the onions and sauté it till golden brown, then add ginger and garlic and fry till the raw smell is gone.

After that add the tomato's and sauté for few min, then add the ground mint leaves and have to sauté till the oil seperates.

Finally pour water[4 cups] and add salt to taste. When the water boils add the rice and pressure cook it for 2 to 3 whistle.

Serve it hot with onion raita which the best combination.

TIPS:

1. You can add coriander powder and chilli powder, 1 tsp each for better taste.
2. You can even cook the rice separately and the masala separately and mix both.
3. The mint leaves can be sautéd in a tava and then grinded, but grinding it fresh gives more taste and the aroma is soulful.

MIL's INSTANT RASAM-My inspiration to host an event!!

If you had read my event announcement -Who's Gonna cook for me??? ,then you will probably remember that a 'rasam' inspired me to host that event..

Here is the instant rasam that my MIL lovingly prepared for me...

You need:

Ripe Tomatoes-2 medium sized
Tamarind extract-1 cup
Rasam powder-2 teaspoons
Garlic-2 cloves,minced
Asafoetida-A pinch
Coriander leaves to garnish
Salt to taste

Seasoning:
Mustard seeds-1 teaspoon
Jeera/Cumin seeds-1 teaspoon
Ghee-1.5 teaspoons

• Blanch tomatoes,peel skin and mash the pulp roughly.


• Put this into a bowl and put in the tamarind extract.


• Check the taste .If you feel the tamarind extract is too sour,add water till it suits your taste.Keep it aside.


• Heat ghee in a pan.


• Put in the mustard,jeera and wait till it splutters.


• Then add asafoetida powder,the minced garlic and cook till it garlic turns brown.


• Add the tamarind extract+tomato pulp mixture,salt,rasam powder and stir well.


• Wait till it comes to a rolling boil ,simmer for 2 minutes and remove from heat.


• Serve hot garnished with coriander leaves.

This tasted sooo good on that cold winter noon that I can still feel its taste when I think about it even now.

This inspirational dish is my entry for my event - 'Whoz Gonna Cook For Me???

GUESS WHERE I AM!!!!

I am having a wonderful time right now.....First ,we were invited by my friend to join her family for the Chinese New Year/Spring festival and we had a great time there.Then a trip to - Guess where!-India!Yes,now I'm in India!!Many of my blogosphere friends are back in India for a vaction and I can imagine how thrilled and happy they must be right now!!


Anyways, amidst all these,the net is giving some problems.The scheduled posts failed to get published and those were the posts that were written for my event :)!And to top it all most of the time I cannot open my own blog and find it difficult to login to blogger.Luckily today I was able to open blogger and thought I will tell you I decided to extend the deadline to 10 of Feb..and that the roundup of the event will be posted shortly after the deadline so if anyone has an entry to send please do so s end it across.Once the net problems are resolved I will be back with some yummy recipes from mom's kitchen..