Instant Ginger Pickle

A few weeks ago, when we wanted to have out customary Sunday morning porridge, we realized that we were out of pickles. Hubby sighed and 'wished' he had some to go with the porridge. I rummaged the contents of the fridge and got a large knob of ginger and thus was born this instant pickle. I have made two batches after that one.

I used:

Ginger -200 grams [Use tender ginger to avoid a fibrous pickle.Mine was not so tender.]
Red chilli powder-2 teaspoons
Oil- 1/4 cup
Mustard seeds-1 teaspoon
Curry leaves
salt to taste

1. Roughly chop the ginger and grind it as smooth as possible.Do not add water.
2. Heat oil in a pan and put in mustard and curry leaves
3. When it crackles, add the ground ginger and salt.Mix well.
4. Cook on medium flame for 15 minutes or till the raw smell goes off.
5. Cool completely and transfer to a  clean, dry jar.
6. Store in the fridge for a longer shelf life.

This pickle goes well with curd rice, Chapathi , porridge.

This Day That Year...

2008 - Five posts in a day!

1. Curry Leaf Powder
2. Curry Leaf flavored Rice
3. My Kitchen Buddies
4. Yiner Hangzao Lianzi Geng - A super healthy Chinese cocoction
5. Hash Browns

Bon Appetit...

Savory Oats Porridge - Quick and Healthy Breakfast

I use oats in chapthi's and dosa's but to have them as a porridge has never been on my list.Mister has it for breakfast every day but I can't stand the look of oats porridge.I don't know why,but may be its because I find it to be very gooey.

But today morning I challenged myself to try oats porridge , not the sweet one that has milk but the savory porridge.I cooked it in the microwave and seasoned it on the stove top.Took just a couple of minutes.There is no recipe as such,but this is what I did. Take a look at the porridge first...

In a microwave proof bowl I took quick cooking oats and added water so that it was one inch above the oats.[You can cook it according to your method also].Once done,I let it cool completely.

Later I added 1 large cup of buttermilk and salt and mixed well to remove any lumps.

Then heated a little oil and added a little mustard seeds , cumin seeds and a few curry leaves.Once it spluttered, I poured it over the porridge.

For an extra crunch and taste I added a fried More Milagai, and garnished it with coriander leaves.


It was absolutely delicious!!! This porridge, I can have it everyday ! I just wonder why I never thought of this before....

Oats has tons of health benefits and is especially good for heart as it is said to lower cholesterol levels and also high in fiber.I have written about it here.Do take a look

So this healthy porridge goes to Eat Well , Live well - Heart , hosted by Umm Mymoonah @ Taste of Pearl City

This day That year...

2008 - Pepper Flavored Rice

Bon Appetit...

Barbati Bangaladumpa Vepudu - Yardlong Beans - Potato Stirfry

I made this from Sailu's Blog a long time ago and has been in my drafts ever since.



Yardlong Beans - Potato Stir Fry
Source - Sailu's Kitchen

I used:

Yardlong Beans,chopped - 2 cups
Potato,peeled and chopped - 1/2 cup
Garlic - 2 large cloves,minced
Red chilli powder - 1 teaspoon
Coriander Powder - 1/2 a teaspoon
Roasted fenugreek powder-a pinch
Mustard-1/2 a teaspoon
Cumin seeds - 1/2 a teaspoon
Curry leaves - a few
Oil- 2 teaspoons
Salt to taste

1.  Parboil chopped beans with a large pinch of turmeric.Drain and keep aside
2. Heat oil in a pan and put in mustard, cumin seeds, curry leaves and minced garlic.Saute for a couple of seconds
3. Add the potato and salt.Mix well. Sprinkle a little water and let it cook till three-forth done.
4. Add the coriander powder, Chilli powder and fenugreek powder.Mix .
5. Put in the beans and sprinkle a little water. Cover and cook till both the veggies are soft.
6. Remove from heat and serve with rice.

Sending this curry to BB-9 -Holiday Buffet hosted by Nupur of One Hot Stove.

This day That year...

2008 - A colorful Carrot Rice

Bon Appetit...

Oats Idli & A 3 In 1 Recipe

I have tried out many types of Idli and this one is new to me.It is from Priya's Blog which is being featured in this months edition of Tried and Tasted hosted here.

Oats Idli

Source - Priya's Easy N Tasty Recipes

I used:

Rice -1 cup
Urad dhal – ¾ cup
Quick cooking oats – 1 cup
Fenugreek seeds -1 teaspoon
Ginger – 1” piece
Green chillies – 4
Salt to taste

1.    Soak urad dhal with fenugreek in a container and rice in another for at least 5 hours.
2.    Soak the oats in warm water just before grinding the urad dhal. .
3.    Drain the water from urad dhal and grind along with ginger and green chillies to a smooth batter. Add a little water if needed but not too much. Remove it into a dish.
4.    Drain water from oats and rice. Grind to a smooth batter with a little water. Put it along with the urad batter.
5.    Add salt and mix well.
6.    Let it ferment overnight or for at least 8 hours. It has to double in quantity.
7.    Mix well once again.
8.    Pour batter into greased idli moulds and steam till done.
9.    Remove from mould and serve with a sambar / chutney of your choice.

Since it is winter here , the batter did not rise even after letting it ferment for more than 30 hours. Nevertheless , I made idli and they were good but had to be consumed immediately.So I served my folks sambar idli –.A simple but absolutely yummy dish.All you have to do is cube the idli and immerse them in a bowl of sambar. Garnish with a little coriander leaves and drizzle a teaspoon of ghee over the submerged idlis. Delicious!!!

 The same night [yea , I made it for dinner- poor lighting, that’s why the clicks are not so good] I made dosa with the batter and the dosas were a hit !

Also see the other recipe posted today - Purple Cabbage Rice with Paruppu Podi , another recipe from Priya's blog.Priya,I have a cooked a lot more from your wonderful space.Will be posting them all :)


Bon Appetit...

Purple Cabbage Rice With Paruppu Podi

Lil Angel has now developed a special fondness for Purple cabbage after I made this Purple cabbage rice and she wants it almost everyday!I have now started preparing a lot of 'colored' rice dishes for her so that she really enjoys them and I need not force her to eat.Her favorites are Purple [cabbage] rice, orange rice [carrot rice], green rice[ spinach rice].Yellow rice[lemon rice] and white rice [coconut rice] are probably last in her list and there is always a big 'Yes' to curd rice :).

So when there was a request from her that I should prepare 'purple' rice for lunch,I made this version from Priya's Blog which is being featured in this months edition of Tried and Tasted hosted here.

I used the Paruppu podi that mom had sent me.I t was a delicious dish that we all enjoyed.

Purple cabbage rice with paruppu podi

Source : Priya's Easy N tasty Recipes


I used :

Cooked rice - 2 cups
Purple cabbage ,grated - 1 cup
Onion- 1 chopped
Paruppu podi - 2 teaspoon
Coriander powder-1/4 a teaspoon
Curry leaves- a few
Mustard- 1/2 a teaspoon
Cumin seeds-1/2 a teaspoon
Salt to taste
Oil- 2 teaspoons

1. Heat oil in a pan and put in mustard,cumin and curry leaves.
2. When it splutters put in onion and saute till translucent.
3. Next in goes the grated cabbage,coriander powder and saute.Do not add water as u will end up with a dull blue rice instead of a vibrant purple rice.
4. When the cabbage is cooked ,put in paruppu podi,salt .
5. Switch off flame,mix well and serve hot.

This day That year

2008 - Fusion Rice prepared on an uninspiring day  in my kitchen that turned out to be yum!

Bon Appetit...

Paruppu Podi | South Indian Lentil Spice Mix

Most of the time,when I am cooking the dishes that I learnt from mom, I have this feeling that it tastes best when she prepares it even though I follow her method. If I tell this, mom is defiantly going to smile and tell me that my cooking is tasty as well.But I can never agree to that.

Amongst her recipes,I love this podi [and all other dishes as well]. So mom packed a huge batch for me to take back. Dutifully I clicked and finished that batch in less than a month.I used to have it at least twice a day with a little rice.It was the best meal ever!If I had used it judiciously,ie using it when I don't prepare any side dish for rice,it would have lasted me for months.But in spite of making the regular sambar and rasam,I used to eat only this!I love this so much.

So after it was over,I did not have the guts to make it on my own. I know it will be not be the same. Today when I was chatting with mom I asked her for the recipe and here it is.The clicks that you see are from the batch that she made for us.

Mom uses:

Toor dhal-1 cup
Moong dhal-1/4 cup
Pepper corns-1 teaspoon
Asafoetida powder - a pinch
Red chillies-4 [adjust to taste]
Salt to taste

1. Dry roast all the ingredients except salt till golden brown in color. Take care as the pepper corns might splutter.
2. Cool and grind to a fine powder.
3. Spread it out on a plate for sometime if it gets heated during grinding process.
4. Add salt, mix well and store in an airtight container.

To serve add a couple of teaspoons of paruppu podi and some sesame seed oil over piping hot steamed rice. Mix well and enjoy as such or with a crispy / pappad.I love to dunk a spoonful of this rice into piping hot rasam and savor it.Ultimate comfort food!!!

Sending this to Satya who is hosting Thanks You Mom event.Satya has just entered the blogging world with this wonderful event.Hop over to her blog and send her your delicious entries..

Now I am off to make a fresh batch of this podi..

Bon Appetit...

Tasty Tofu Treats - Roundup

I am a little late in posting the roundup of Tasty tofu treats.There is a total of 22  recipes with tofu-everything ranging from soup to smoothie...

1. Janet of Taste Space preapred this Lemon Miso Tofu and Eggplant

2.Akila of Learning to cook prepared this tasty Pepper Tofu

3. Megha of Live To Eat sent in this Japanese Tofu Salad

4. Priya of Priya's Easy N Tasty Recipes sent in 4 yummy dishes
Capsicum tandoori Tofu Rice,5. Tofu Potato bhurji, 6. Tofu Chops , 7.Tofu Masala Stuffed Mirchi

8. Denny of Oh Taste And See made this Tofu Tikka Masala

9. Rupali of Recipe Grab Bag prepared Chinese noodles with Tofu

Here come 4 recipes from Harini and Jaya of Tamalpaku
10.Baked Tofu , 11.Palak tofu, 12.Tofu Vegetable Parathas, 13. Tomato Tofu Rice

14. Hema of Chef Hema prepared No oil Tofu Mattar

15. Aparna Mallya of Apy cooking made Stuffed bell peppers

16. Sanghi of Sangi's food world prepared this delicious Chilli tofu

17. Mansi of Fun and Food Cafe prepares Thai soup with tofu and basil

18. Jayasri of Samayalarai-Cookingisdivine sent in Tofu Ragda pattice

19-22.Some tofu dishes from my kitchen..
Strawberry Tofu Smoothie , Purple cabbage tofu stuffed parathas , Braised Tofu with vegetables ,Tofu Masala Roast

So here they are -The tasty treats with tofu.Hope you like them :)

Bon Appetit...

Microwave Eggless Custard Powder Snack Cake

I think I am becoming a 'Daring Baker'.No,no,I have not joined the baking community by the same name.I am boldly experimenting with baking in the Microwave oven.I saw this recipe in Aparna's My Diverse Kitchen.I loved the idea of using custard powder in cakes.Knowing my penchant for baking in Microwave,a 'skill' that I am cultivating,I asked her if it could be done in a Microwave and she said 'Yes',but was doubtful of the timing.So I decided to go ahead and try it out.

After all it is my Birthday today and I wanted to bake a cake for myself rather than running to the cake shop to get one done.There is a DIY cake shop nearby that lets you decorate your cake but I wanted to do something more than just decorating.So I stuck to my thought of preparing this custard cake in the microwave.

Lil Angel was excited to know that I was baking a cake for she has already seen me baking the Microwave banana nut cake .She ran into the kitchen along with me and joined in to ‘help’. She wanted cup cakes. I wanted to experiment here, so I prepared the batter and poured a little into just one. It got baked in 10seconds flat!! I just could not believe it. Since I have baked only a couple of cakes in MW I was not sure if I got it right.

Baked in 10 seconds and gone in 5 seconds!!

Lil Angel tasted the cupcake and beamed and it was all that  needed to assure me it was all right.

However, I baked it like a regular cake instead of cupcakes and they turned out to be excellent. Got done in 5 minutes! I was so glad that I decided to bake this cake. This is the kind of cake that you could bake when there are unexpected guests or when your little one wants something sweet to munch on or when you suddenly crave for an instant cake.

Microwave Eggless Custard powder snack cake

Source :My Diverse Kitchen

I used

All Purpose flour - ¾ cup
Vanilla flavored custard powder – a little more than ¼ cup
Baking powder-a little less than  ¾ teaspoon
Sugar – ½ a cup
Butter – 75 grams,at room temperature
Milk -125 ml

1. In a mixie jar, beat milk , butter, sugar till creamy.
2. Mix all the dry ingredients in a bowl.
3. Add the milk mixture to the dry ingredients and whisk till you get a smooth batter
4. Grease a microwave proof dish and pour in the batter
5. Microwave on high for 5 minutes or till a skewer comes out clean when poked. Check if it cooked from the 4th minute onwards, every minute. Timing varies with the microwave and the quantity of ingredients.
6. Let it rest for 5 minutes inside the oven.
7. Remove and cut into slices and serve!

Are you wondering what is in that cup? Lil Angel preferred to have cup cakes so forced me to crumble the cake and ‘make’ cup cakes for her! Weird is the mind of the child!!!

Sending this to  cake to BB-9 -Holiday Buffet hosted by Nupur of One Hot Stove.

This day that year...

2008 - Utterly delicious Jackfruit Payasam


Bon Appetit and Happy B'day to me !!!

Banana Peanutbutter Smoothie

In this month's edition of Taste and create,I was paired with Grapefruit who blogs at Needful Things.She has a wonderful blog where she shares her cooking and baking experiences.Do take a looks at her wonderful space.

Though I had bookmarked half a dozen recipes,I got to make this one first.A very yummy and simple smoothie full of health and taste!

Banana peanut butter Smoothie
Source : Needful things

I used

Banana - 1 ,sliced
Milk- 200 ml
Plain yogurt - 100 ml
Peanut butter -1 tablespoon
Toasted flax seeds-1 teaspoon[The original recipe uses 1 tablespoon of wheat germ,since I don't have it,I used flax seeds.]
Cinnamon powder- 1/4 teaspoon

Blend all the ingredients till smooth and frothy.Serve immediately.[I dusted a dash of cocoa powder]

Are you interested in being a part of Taste and create?Click the link to see How it works.It is a lot of fun to visit your partners blog , try and blog about her recipe.Do join in for the next edition...

Bon Appetit...

Palak Parathas

Colors can most certainly brighten up our moods and food too!When I wanted to have a colorful dinner I add some veggies / masala to brighten up the meal.I make this often but its just now that I am able to write about it.

Colorful green parathas are so soft and nutritious that even kids who hate greens will fall in love with it.Its also perfect to pack for their lunch boxes.

I used :

Whole wheat flour -4 cups
Spinach / palak - 1 large bunch
Yogurt / curd - 1/2 a cup
Cumin seeds-1 teaspoon
Salt to taste

1. Puree spinach and yogurt without adding water
2. In a large bowl,put in wheat flour, salt , cumin seeds.Mix well.
3. Add the spinach puree and knead to a soft dough.I don't think you need extra water.But if the puree is not sufficient, you can by all means use water.
4. Let it rest for 15 minutes.
5. Pinch out small balls and roll out into chapathis.Dust a little flour if needed.
6. Cook on a heated griddle till brown spots appear on both the side.

Serve hot with a side dish of your choice.

Sending this to Akheela who is hosting Complete my thali with roti / chapati / puri etc as the theme ,an event started by Jagruti

This day that year...

2008 - A tasty and nutritious Ridge gourd rice

Bon Appetit..

Kollu - Paruppu Masal Vadai

I made this last Sunday to go with lunch.A crispy crunchy snack from Priya's Blog which is being featured in this months edition of Tried and Tasted hosted here.

Since I had only a cup of horsegram ,I added some chana dhal.Otherwise the recipe is the same.It was yummy with lunch and luckily I had some dhal mixture left so we had a few vadais with our evening tea as well.Crispy Vadais and piping hot cup of tea on a cold and lazy Sunday evening is absolute bliss,don't you agree!

Kollu - Paruppu Vadai

Source - Priya's Easy N Tasty Recipes


I used :

Kollu / Horse gram -1 cup
Channa dhal -1/2 a cup
Onion -1 , finely chopped
Grated ginger- 1 teaspoon
Red chillies-4
Asafoetida-a pinch
Fennel seeds- 1 teaspoon
Curry leaves, chopped - a few
Salt to taste
Oil for deep frying

1. Soak kollu / horse gram for 2 hours. Soak chana dhal for half an hour.
2. Drain water from both the lentils,and grind along with  red chilli.Grind to a coarse paste . Add a few teaspoons of water if required, not more.
3. Transfer the paste into a vessel and add onion, curry leaves, ginger paste, asafetida powder , fennel seeds, salt.
4. Mix well.
5. Heat oil for deep frying
6. Shape the dhal mixture into balls and flatten them lightly.
7. Gently drop them into hot oil and fry till golden brown on both side.
8. Drain and serve as such or with tomato sauce / a piping hot cup of tea / coffee.

This Day That Year

2008 - My mom's recipe for a delicious Saaru / Rasam

Bon Appetit...

Paasi Paruppu Rasam | Spicy Moongdhal Rasam

Before I go to the recipe today,here is an update. My travel blog has been updated with my visit to Mysore Palace by day.Do take a look when you have time :)

Coming to today's post,this recipe is from Priya's Blog which is being featured in this months edition of Tried and Tasted hosted here.I just made a small change.I used tamarind extract of lemon juice.

Very simple and flavorful rasam to go with piping hot steamed rice topped with a dollop of ghee..

Spicy Moondhal Rasam
Source - Priya's Easy N Tasty Recipes

I used :

Moong dhal- 1/4 cup
Ginger - 1" piece
Green chillies -2
Tomato - 1
Pepper powder- 1/2 a teaspoon
Roasted cumin powder- 1 teaspoon
Asafoetida powder- a pinch
Mustard- 1 teaspoon
Cumin seeds- 1 teaspoon
Curry leaves - a few
Tamarind extract -1 tablespoon,diluted in a cup of water
Salt to taste
Oil-2 teaspoons
Coriander leaves to garnish

1. Pressure cook moongdhal, grated ginger , finely chopped ginger, roughly chopped tomato with enough water[ around 1 cup ] for 10 minutes or till the dhal is mushy.
2. When the pressure releases and the dhal is cool enough to handle,mash well with your fingersand keep aside.
3. Heat oil in a pan and add the mustard, cumin, curry leaves and asafoetida powder.
4. When it splutters add the tamarind extract and bring to boil.
5. After 3 minutes add the moong dhal mixture , pepper powder ,  cumin powder, salt.Mix well
6. Simmer for 5 minutes.
7. Remove from heat and serve garnished with coriander leaves.

Bon Appetit..






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