Dried Neem Flowers | Vepampoo | Bevina Hoovu

I started the second week of blogging marathon with Home made pop corn but the net played spoil sport and I could not continue posting after that.So here is one of the posts that should have come up last week....

Once while on a holiday, we visited many places in Tamil nadu. On one such trips, we stopped by a small farm to have our breakfast that we had packed from home. We sat beneath one of the neem trees and enjoyed a hearty breakfast. The cook breeze from the trees was laden with the scent of neem flowers.

Mom recollected that she used to prepare neem flower rice for us once in a while as the neem flowers had loads of health benefits. Somehow after I grew up, I stopped eating that dish .Now I have made up my mind to revive that habit....

Flowering Neem Tree

The neem tree is said to a pharmacy by itself. Each and every part of the tree has innumerable health benefits.
As mom rightly mention,neem leaves are chokeful of medicinal properties and some of them are listed below...

• According to Ayurveda, neem flowers neutralize the effect of pitha.
• Fried neem leaves are said to improve the eyesight and treat digestive disorders.
• It reduces phlegm 
• Kills intestinal worms.

Neem flowers can be collected by spreading a clean cloth beneath the flowering neem tree. It is then dried and store.Dried flowers are also available in the shops.

Dried neem flowers are used to prepare 'Ugadhi Pachadi', Vepampoo rasam, Neem flower rice , lentil spice mixes etc.

I purchased a large packet of dried neem flowers and will share with you some of the dishes that we prepare at home....

Recipes with dried neem flowers...

Dried neem flower spice mix
Post partum spice mix
Bevu bella made with fresh neem flowers.
Bevina Hoovu Saaru - Dry neem flowers rasam
Neem flowers Raita
Neem flowers rice

Home Made Popcorn

The second week of Blogging Marathon #8 starts today.  This week I have chosen 'Cooking with 5 ingredients or less' and 'Nawabi khana'.I am starting today with 'Cooking with 5 ingredients or less'.

Pop corn is a popular snack that we all enjoy. Lil Angel would suddenly crave for this after school and we love to munch it together. I always keep a packet of dried corn kernels for those sudden cravings...

Here is an interesting link about the history of this famous snack - Popcorn:Ingrained in America's Agricultural History

I use:

Corn kernels [dried] - 1 cup
Butter - 1 teaspoon
Turmeric powder - a pinch
Salt to taste

1. Heat a pan / pressure cooker.
2. Put in butter. Swirl the pan around so that it coats the bottom of the vessel completely.
3. Put in the corn kernels , salt and shake so that the corn is in a single layer.
4. Cover leaving a small gap for the steam to escape.
5. Once it starts popping, gently shake the pan.
6. You can switch off the heat once the popping stops.

Crunchy popcorn is ready to munch

Note:

• Turmeric powder is optional. I use it as Lil Angel prefers yellow colored pop corn.
• Oil can be used instead of butter.
• Add any seasoning of your choice along with salt in step 3

Recap of Week 1 in BM #8...

I had chosen 2 theme

1. No cook recipes for kids...

Day 1 - Fruity Breakfast Crunch
Day 2 - Bonda Juice
Day 3 - Banana Relish

2 . Condiments...

Day 4 - Flaxseed Onion Garlic Chutney
Day 5- Maavadu Oorugai | Baby Mango pickle
Day 6- Homemade Channa masala Powder for Chole
Day 7- Coriander- Raw Mango Chutney

Check out what my friends are cooking for the 8th Edition of Blogging Marathon, an event started by Srivalli....

This Day That Year....

2008 - Kothamira Perugu Pachadi [Coriander Raita] and Ell Urundai[Sweet sesame balls]

Bon Appetit...

Coriander- Raw Mango Chutney | Kothamalli-Maanga Thuvaiyal

Blogging marathon is now making me clear my bookmarked pages. Though the book marks are growing, I am able to clear a few of them , thanks to the marathon's lovely themes :).

I had bookmarked this ages ago from Talimpu and made it last week to go with our lunch. We had some leftovers and I paired it with dosa for dinner and it was a good combo too.....

I used:
Recipe Source : Talimpu

Raw mango -1 small, grated
Corinader leaves- 1 cup
Green chillies -2, chopped
Salt to taste
Oil- 1 teaspoon

1. Heat oil in a pan and add the grated mango.
2. Saute till the mango is soft, takes around 4-5 minutes.
3. Add the coriander leaves, green chilies,salt and saute till the leaves wilt.
4. Remove from heat and let it cool.
5. Grind to a smooth paste with a little water.
6. Transfer to a serving dish and serve with steamed rice / any tiffin of your choice

Sending this chutney to Srivalli's Condiment Mela

Recap of Week 1 in BM #8...

I had chosen 2 theme for this week

1. No cook recipes for kids...

Day 1 - Fruity Breakfast Crunch
Day 2 - Bonda Juice
Day 3 - Banana Relish

2 . Condiments...

Day 4 - Flaxseed Onion Garlic Chutney
Day 5- Maavadu Oorugai | Baby Mango pickle
Day 6- Homemade Channa masala Powder for Chole
Day 7- Coriander- Raw Mango Chutney - Recipe above....

Check out what my friends are cooking for the 8th Edition of Blogging Marathon, an event started by Srivalli....

Tomorrow we start week 2 of this edition of the marathon. Again I have chosen 2 interesting themes . I will be back with a brand new recipe tomorrow....


Bon Appetit...

Homemade Channa Masala Powder for Chole

Ashaji' blog - Foodie's Hope is one of the places that I love to visit. I like the way she presents the recipes and shares with us the books she read and movies she watched that week. She is on a break now, more than a year, and I wish she comes back soon. I have bookmarked many recipes from her site and this is one of them

Though Poori and masal are the favored pair at home, sometimes for a change I like to prepare chole to go with Poori.I have always been using the ready made channa masala powder and once I saw this on Ashaji's blog, bookmarked to prepare it. Now the time has come and here is the recipe.

I used:
Recipe Source :Foodie's Hope

Coriander seeds - 3 tablespoons
Cumin seeds - 1 tablespoon
Peppercorns - 1 teaspoon
Red chillies- 2
Cloves- 8 numbers
Cinnamon - 1" piece
Cardamom seeds from 2 pods

Nutmeg powder-1/4 teaspoon
Ginger powder - 1 teaspoon

1. Roast all the ingredients except the last two powders till brown.
2. Cool and grind to a fine powder.
3. Remove this powder onto a jar and add the nutmeg powder and ginger powder.
4. Mix well and store in an air tight container.

It is best to keep this container in the fridge and use as required.Stays fresh longer.

Chole prepared from home made masala is bound to be extra delicious....

Sending this to Jaya's B2B- Spice powders and Srivalli's Condiment Mela

Check out what my friends are cooking for the 8th Edition of Blogging Marathon, an event started by Srivalli....

This Day That Year....

2008 - Rava Ladoo


Bon Appetit...

Maavadu Oorugai | Vadumaangaai Oorugai | Baby Mango Pickle

This is one pickle recipe that I have been waiting to post for quite some time. Every one,meaning the women, in my mom's side prepare a lot of pickles. I can call them ' pickle experts'.I have never seen my mom buy ready made pickles. Any time I visit my aunt or my grand mom there used to be huge ceramic jars filled with different types of pickles. After that there used to be an exchange mela and we got to taste the different types of pickles .Each one was different and tasty in its own way.

Though we don't consume pickles regularly, mom used to prepare small quantities to relish once in a while. This is one pickle that impressed me. This pickle needs no cooking, no oil,not even a drop, and no 'hard-to-find' ingredients.

Summer is the right time for preparing this pickle when the baby mangoes are in season. Called 'vadu maanga' they are a type of mango mainly used for pickling. This is what they look like......

There is an elderly lady who sells this mango during summer and usually drops in at our place knowing our love for these cuties. While buying them , care is taken in selection. The mangoes must have a smooth surface without bruises and must come with a stalk, at least a small piece of it.

Here is mom's recipe for this pickle.....

Vadumaangai / Baby mangoes - 1 kilo
Rock salt - 200 - 250grams
Red chillies- 100 grams
Mustard seeds- 10 grams

1. Wash the mangoes and pat dry.
2. Spread them on a clean cloth and let them dry in the shade for a couple of hours.
3. Take a glass / ceramic jar and put in a layer of mangoes. 
4. Take a handful of rock slat and spread it above the mangoes.
5. The next layer is mangoes.
6. Keep repeating mango and salt layers till both are exhausted.
7. Cover tightly and leave it on your kitchen shelf.
8. Shake the jar a couple of times each day.
9. After a few days, the mangoes will shrink and let out water. This timing will vary depending on the quantity and quality of the mangoes.
10. After some days , when brine is 1" above the mangoes and the mangoes have shriveled,take a cup of this brine in a clean vessel and soak the red chillies in it for a couple of hours.
11. Grind this chilies and mustard with the brine to a smooth paste and pour into the pickle jar.
12. Use a clean , dry spoon / ladle and mix well.
13. Use after a couple of days......

Note :

• A small piece is stalk is preferable while buying the mangoes.
• Our hands, pickle jar, mixie jar, spoon must me 100% clean and dry.
• Do not use any other water except brine to soak and grind the chillies
• Ceramic / glass jars are the best. A big NO to plastic/ metal containers.
• Use a [dry]wooden spoon if available.
• Transfer a small portion of this pickle when ready to a smaller jar. This will give a long shelf life to the pickle as we will not be constantly opening the main jar.
• This pickle stays good for a year if handled properly.
• The quantity of salt and red chillies varies with the quality of the ingredient. That is, some varieties of chillies are spicier than the other and some people like the pickle more/ less salty. So adjust accordingly.
• Always use rock salt for pickles.

An excellent side dish to go with Curd rice.....

Sending this Pickle to Srivalli's Condiment Mela....

Other Pickle Recipes....

Instant Ginger Pickle / Inji Thokku
Lemon Pickle - Pressure Cooker Method
Gooseberry Pickle / Nellikkai Thooku
Instant Mango Pickle
Garlic Pickle

Check out what my friends are cooking for the 8th Edition of Blogging Marathon, an event started by Srivalli....

This Day That Year...


2009 - Microwave Saffron Rice


Bon Appetit...

Flaxseed Onion Garlic Chutney

When we started this edition of Blogging Marathon, Srivalli gave us some interesting themes and we were also given a choice of doing two themes a week. I chose 'Cooking without fire for kids' and 'condiments' as the theme for this week. For the past three days I blogged some recipes that kids will love and the moms need not spend time in front of the MW / stove top. A recap of those recipes.....

Day 1 - Fruity Breakfast Crunch
Day 2 - Bonda Juice
Day 3 - Banana Relish

For the next four days, I will be sharing some of the condiments from my kitchen and here is the first among the lot......

Of late I have been using a flax seeds in a lot of dishes. I add it to smoothies, use it as an Egg replacement in cakes, sometimes as a garnish, prepare spice mixes etc. I saw this chutney recipe in Priya's blog and had bookmarked it.It is a delicious side dish to go with dosa / Idli.

I used:
Recipe Source :Priya's Easy N Tasty Recipes

Onions - 2, peeled and chopped
Garlic- 10 large pods, peeled and chopped
Flax seeds - 1 tablespoon
Coriander seeds- 1 tablespoon
Red chillies- 2
Salt to taste
Oil - 1 teaspoons

For tempering :

Oil- 1 teaspoon
Mustard seeds- 1/2 teaspoon
Cumin seeds- 1/2 teaspoon
Curry leaves - a few

1. Heat oil in a pan and put in flax seeds, coriander seeds, red chillies and fry for a minute
2. Add the garlic and onion and saute till the onion turns brown.
3. Cool and grind to a smooth paste adding little water.Add salt while grinding.
4. Transfer to a container / serving dish.
5. Heat oil and add the ingredients listed tempering.
6. When it splutters, pour over the chutney and mix.

Serve with a Idli / Dosa / Adai or any tiffin of your choice.

Sending this chutney to Srivalli's Condiment Mela and to Vardhini who is hosting my event Herbs and Flowers with the theme Garlic

Read about the nutritional profile of Flaxseeds here

More recipes with flaxseeds...

Flaxseed chutney powder
Carrot rice with flaxseed spice mix
MW eggless Apple cake
Instant MW Eggless Banana Nut cake
MW Eggless Dates Cake
MW Eggless Chocolate Brownies
Banana Peanutbutter Smoothie

This Day That Year...

2010 - Vegetable And Lentil Rice Noodles /Sevai

Check out what my friends are cooking for the 8th Edition of Blogging Marathon, an event started by Srivalli....

Bon Appetit...

Banana Relish

A delightful way to relish bananas and it cannot get any simpler. When kids are fussy to eat this fruit, turn it into something that is sure to attract them. A combo of bananas, jaggery and coconut is bound to impress kids. At the end of the recipe I have added a few serving suggestions that you can try so that the kids are not bored of eating the same old stuff.

As far as I know almost everyone loves banana.Here are a few interesting health facts about this fruit...

•  This yummy fruit is rich in Potassium and is favored by athletes.Potassium is essential to maintain a normal blood pressure and heart function, promote bone health.
• Bananas have an antacid like effect on ulcers in the stomach and ulcer damage.
• People who are constipated are often advised to have bananas regularly.
• When there is excessive vomiting,bananas may be given[ask your Physician first] as they replenish the lost potassium.
• Recent studies suggest that bananas,like carrots, also essential for bright eyes.
• Read more interesting stuffs about Banana in my Going Bananas post.....

In this recipe I have used powdered jaggery instead of sugar.

• According to Ayurveda, jaggery is said to purify the blood even when taken in small quantities.
• It is the storehouse of important minerals and vitamins especially Iron

Coconut gives a nice crunch to this relish and yumminess to this simple relish

I used:

Bananas

Powdered Jaggery

Grated coconut

1. Peel and slice the banana 
2. Arrange it in a bowl.
3. Sprinkle jaggery.
4. Top it with grated coconut and serve!!

Serving suggestions

• Add a generous helping of chopped nuts 
• Sprinkle cardamom powder / use vanilla essence for a different flavor
• Serve it with Vanilla or other ice creams of your [kid's] choice.
• Add other fruits like pomegranate / raisins or any other fruit that your little one likes.

Here are some easy and interesting dishes that makes use of Bananas.....

Dragon fruit- Banana Smoothie
Oats Banana Dragonfruit Milkshake
Banana Peanutbutter Smoothie
Simple Banana Milkshake
Coffee Banana Soy Milkshake
Pineapple Banana Shake
Chocolatey Banana Tofu Smoothie
Kiwi Banana Shake
Strawberry Banana Milkshake
Choco Oats Banana Milkshake
Guilt free Banana Ice cream
Fried Bananas
Banana in Rich coconut sauce
Banana Halwa
Microwave Eggless Chocolate brownies with Banana
Microwave Eggless Banana Nut Cake
Banana Raita

Until I wrote this list, I never knew my blog had so m any recipes with this nutritious fruit!!!!

This goes to Srivalli's Kid's delight , hosted by Kamalika with the theme Cooking without fire for kids.

Check out what my friends are cooking for the 8th Edition of Blogging Marathon, an event started by Srivalli....


Bon Appetit...

Cooking with Herbs And Flowers

I use herbs and flowers in my cooking but my interest in growing them increased after I read The Herb Bible which tells you everything you need to know about growing, storing and cooking, non culinary uses of herbs.

Herbs,as you are aware, are used to enhance the flavor of the dishes.Even a simple dish can be turned into an exotic one with the addition of herbs.Small quantity of herbs are more than sufficient to add the magic touch.Fresh and dry herbs have been in use from time immemorial.Some of the common herbs are Coriander, Mint, Thyme,Sage, Sorrel, Chives, Basil, Parsley,Fenugreek , Bayleaf etc.

Edible flowers are quite different from the ones grown for aesthetic purpose.These are also different from the ones sold at the florists.Flowers that are either home grown or free of toxic pesticides are used in creating culinary magic. Fresh and dried flowers are used to make a wide range of dishes from appetizers, juices, stir-fries, liqueurs, syrups ,desserts.Flower garnishes are also very popular.The flowers commonly used are Roses , Lavender, Banana blossom, Squash and Zucchini blossoms,  Hibiscus,Neem flowers etc.Each culture / cuisine has some flower to make the dish interesting.

These herbs and flowers not only add flavor to the platter but also have some medicinal properties that are so valuable to us.

So dear friends, are you ready to cook with Herbs and Flowers?

Here you will find the hosting schedule and the roundup so that you can visit here to cook your choice of herbs / flowers....

Feb  - March 15th 2011 -Seduce Your Tastebuds - Mint

March 16th- April 15th 2011 - Krithi of Krithi's Kitchen - Coriander

April 16th - May 15th - Mom chef of What's Cooking - Fenugreek leaves

May 16th - June 15th -RS of Relishing Food - Mushroom

June 16th - July 15th -Sukanya of Saffronstreaks - Banana Blossom

July 16th to August 15th - Reva of Kaarasaaram - Basil

August 16th - September 15th -Vardhini of Vardhini's Kitchen - Garlic

September 16th - October 15th - Anamika of Taste Junction

October 16th - November 15th - Anu Shoj of Anu's Healthy Kitchen

November 16th - December 15th - Kaveri of Palakkad Chamayal

December 16th - January 15th - Renuka of Pinch Of Salt

Black & White Wednesday : Farm Fresh

The farmers market near our home is one of the places I love to visit. In summer I prefer to go there everyday. With Lil Angel accompanying me , I pick up only what I will be cooking that day. In winter, I go there twice a week, worried if the extreme climate will make her sick.

I have never clicked pictures in there. The last time I went to this market, I remembered to take my camera . Here is one of the fresh produce in the market for Susan's  Black And White Wednesday.

Bonda Juice | Refreshing Tender Coconut Drink

Summer is the ideal time to enjoy the benefits of tender coconut water. Everyday, be it any time of the year, a vendor comes selling these tender coconuts in a push cart near our home. Lil Angel likes this and loves to drink it straight from the tender coconut though  initially I used to transfer the contents into her sipper. I let her drink anyway she prefers.

Tender coconut water is actually the liquid endosperm . It is a nutritious and wholesome beverage that comes straight from nature. It is low in calories - 17.4 /100 grams.

It has a numerous health benefits. Some of them are listed here...

• It keeps the body cool
• Improves digestion.
• Quick source of energy
• Promotes the healthy functioning of Thyroid gland
• It is an effective oral re-hydration liquid.
• It has some organic compounds that promotes growth
•  Application of tender coconut water on the skin prevents prickly heat rashes, summer boils and subsides the rashes / boils caused by chicken pox measles etc.
• It is said to kill intestinal worms
• It checks urinary infection
• It is an excellent tonic to fight malnutrition
• Maintains the optimal fluid level in the body.
• Diuretic
• Prevents osteoporosis.
• Effective in the treatment of kidney stones
• In emergency cases, tender coconut water is used intravenously.
• It is a urinary antiseptic and eliminates poison in case of mineral poisoning.

Coming to the nutrient side we see that it is

• Low in carbohydrate
• Is 99% fat free
• Low in naturally occurring sugar

Once while browsing Prathiba's blog, I saw this recipe and had bookmarked it. After a long time I made this last week and served it to Lil Angel. She seemed to notice the different way of serving the tender coconut water but drank it anyway.

The name Bonda juice is quite intriguing. For those who are familiar with the snack 'Bonda', it may sound very   funny. But this term comes from the Tulu language 'Bonda' which means tender coconut.

The meat found inside the tender coconut has more water and is gel like. As the coconut matures the constitution changes.

I used:

Tender coconut - 1

1. Bore a hole and drain the water.
2. Break it open and scoop out the tender meal.
3. Sugar - 1 teaspoon[Use only if the tender coconut water is not sweet enough]
4. Blend all the ingredients for a couple of minutes. There should still be bits of coconut meal in the juice. 
5. Serve immediately.

This was quite different form the usual way we drink tender coconut water.

This goes to Srivalli's Kid's delight , hosted by Kamalika with the theme Cooking without fire for kids.

Check out what my friends are cooking for the 8th Edition of Blogging Marathon, an event started by Srivalli....

This Day That Year...

2010 -Kothamalli Podi | Coriander - Lentil Spice Mix

Bon Appetit....

Fruity Breakfast Crunch

Experts say 'Breakfast food is brain food'. Breakfast is indeed the most important meal of the day.Studies show that a healthy breakfast is a must for everyone especially children. Children who had breakfast were found to have a better memory and perform better in studies.Studies also suggested that a child who skips breakfast regularly was found to be less attentive, hyperactive, have behavioral problems like stealing, fighting etc.

A breakfast with milk fruit and cereal is one of the best way to kick start the day. When I tried this formulation for Lil Angel who has just started her Kindergarten, all these 3 failed to go reach her. She either had a cup of milk or just cornflakes or a small piece of fruit.

Then I found a better way to include the 3 important food groups in the form of this fruity breakfast crunch. This dish has no recipe actually and hardly takes 5 minutes to put together. Yogurt, fruits and cornflakes go into this dish to make it crunchy, healthy and flavorful. Now I can see my Lil Angel relish this without complaint.

Adults too can try this as its quite nutritious and  not very fussy on what goes into making this.

I used:

Mixed fruits- chopped [I used dragon fruit, banana, cherries]
Flavored yogurt [You can use fresh plain yogurt also]
Kellogs chocos

In a tall glass put in the fruits, add yogurt.Top it up with more fruits.Add the kellogs, drizzle more yogurt. Finish off with a few cherries.

Note :

• Use fruits and cereals of your choice
• Try adding some nuts

Don't you agree that it is a healthy way to start the day....

This goes to Srivalli's Kid's delight , hosted by Kamalika with the theme Cooking without fire for kids and to Radhika's Let's Cook Series-Scrumptious Breakfast event.

Check out what my friends are cooking for the 8th Edition of Blogging Marathon, an event started by Srivalli....

This Day That Year...

2010 - Tofu Parathas and Kollu Rasam / Horsegram Rasam.

Bon Appetit....

Tomato - Basil Pasta

Another recipe for Reva @ Kaarasaaram  who is hosting my event Herbs and Flowers in my platter with the theme - Basil.This is fairly simple yet a very hearty dish of pasta with tomato puree and flavored with basil.I have adapted this from Tarla Dala's website and I have tweaked it a little.

I used:
Source : Tarla Dalal

Farfalle pasta - 1 cup
Tomato - 2 large
Garlic- 1 large pod, minced
Onion- 1, chopped
Basil- a handful,finely chopped
Red chilli powder- 1 teaspoon
Butter - 1 teaspoon
Salt to taste

For Garnishing:

Grated Parmesan cheese

1. Cook the pasta with a little salt till just done and drain. Rinse with cold water and let it drain till ready to use.
2. Blanch tomato and puree.
3. Heat a pan with butter and put in onion and garlic. Saute till translucent.
4. Put in the tomato puree and bring to boil.
5. Add salt , chilli powder, chopped basil leaves.
6. After it comes to a rolling boil, add the cooked pasta.Mix well so that the puree coats the pasta.Cook for a couple of minutes.
7. Remove from heat and serve hot garnished with grated cheese

Note:

The tomato basil sauce can be prepared ahead. When ready to serve just re heat the sauce and add the cooked pasta to it.

This also goes to Ramya who is hosting her first event Fusion food - Pasta and to Jayasri who is hosting the 'Only' series with the theme Only Pasta, pizza and noodles, an event started by Pari of Foodelicious

This Day That Year...

2010 - Tomato Dosa
2009 - Easy Potato Curry

Bon Appetit...

Herbed Yogurt Dip

I have already professed my love for yogurt many times in this blog. I have blogged about 40 different ways in which this yummy yogurt can be cooked. Right from the simple raita to elaborate Paruppu Urundai More Kuzhambu, cooling smoothies to delicious kadhi’s, I love yogurt in any form.

Today I made this simple and creamy yogurt dip with a basil flavor. Reva @ Kaarasaaram  is hosting my event Herbs and Flowers in my platter with the theme - Basil.So this dip was exclusively prepared for the event.

I used:

Plain yogurt [fresh] – 1 cup

Garlic – 1 clove, minced

Fresh Basil – a handful, finely chopped

Salt to taste

A few pomegranate pearls to garnish.[Optional]

1. Take the yogurt in a sieve lined with cheese cloth, cover and refrigerate till the water has drained completely.
2. Transfer the yogurt to a bowl and discard the liquid.
3. To the yogurt, add the chopped basil, minced garlic and salt and mix well.
4. Cover and refrigerate for a couple of hours for the flavor to blend.

Serve garnished with pomegranate pearls along with chips / crudités

Note:

• If you detest the flavor of raw garlic, then boil a little water and drop in the garlic. Once its almost soft, mash it and add to the yogurt
• Olive oil can also me added to the dip in step 3
• Other herbs like parsley,mint etc can also be used.

Other recipes with Basil

• Tangy Herb lemonade
• Tusli Tea

This Day That Year...

No posts from the past.....

Happy cooking...

Microwave Aloo Muttar | Potato and Green Peas Gravy

There are days when I want something elaborate for dinner. If I am not in a mood to prepare something elaborate then I prefer something delicious but should just take away just a little of my time.On one such day, I prepared this.I cooked this Aloo Mattar in the microwave,so this is very quick and a nice side dish to go with Chapathi / Roti.

I used:

Potato - 1 large,peeled and cubed
Frozen peas - around 200 grams
Onion - 1, chopped
Tomato - 2
Ginger garlic paste- 1 teaspoon
Thick yogurt- 1/2 cup
Coriander powder- 1 teaspoon
Red chilli powder- 1 teaspoon
Garam masala - 1/2 teaspoon
Cumin seeds- 1 teaspoon
Oil- 1 teaspoon
Salt to taste

A little yogurt and chopped coriander leaves to garnish

1. Blanch tomato. Cool and puree. Keep aside.[the puree I made was a little chunky as we like to bite into little bits of tomato in the dish. You can also use store brought tomato puree]
2. In a microwave proof bowl, put in cubed potato and add a little water and microwave on high for 8 minutes or until 90% done. 
3. As soon as its done,add the peas to the potato,cover and let it rest inside the microwave for a couple of minutes.
4. In another microwave proof bowl, mix together oil and cumin seeds and microave on medium for 1 minute.
5. Add ginger garlic paste and microwave for another minute. 
6. Next put in chopped onion and mix well.Microwave on high for 2 minutes or till the onion turns translucent.
7. Put in tomato puree, red chilli powder, coriander powder, garam masala and salt.Mix well.
8. Return it to the microwave and cook for 5 minutes, stir at the end of 3 minutes and add a little water if the mixture is dry.
9. Add the potato and peas along with the water used to cook it.[Take care not to make it too watery].Microwave for 5 minutes or till you get the right consistency and the potato is fully cooked.
10. Add curd and mix well.Microwave for 2 more minutes and let it stand inside the microwave for another 2 minutes.
11. Serve garnished with a swirl of yogurt and chopped coriander leaves.

Note:

• To make it more delicious, deep fry the boiled potato cubes[on the stove top] before adding to the tomato puree mixture.
• Fresh cream can be used instead of yogurt.
• Add a couple of teaspoons of cashew paste/ powder in step 7 for a rich and creamy gravy.
• Fresh peas can also be used
• A little bit of Kasuri Methi [Dried fenugreek leaves] can also be added a minute after adding the curd in step 10 .
• The cooking time will vary with the MW brand / voltage and the quantity of ingredients used. So adjust the timings accordingly.

Sending this to MEC- Pot Luck Party hosted by Srivalli @ Cooking 4 All Seasons whose event is celebrating its 4th anniversary and to Subzi's for Roti hosted by Radhika @ Tickling Palates.

This Day That Year....

2010- Tamatar Ka Shorba - Indian Tomato soup - Microwave Version. Incidentally, I made this post for Srivalli's MEC event themed Potluck party which celebrated its 3rd anniversary last year......

2009 - Pachai Payaru Kadaiyal / Green gram gravy - A taste from Kongunad....

2008 - Ell Urundai - Delicious sesame balls.

Bon Appetit...

Black & White Wednesday : Rasmalai

A while ago Susan of The Well-seasoned Cook,stared a series called Black And White Wednesday.

When I saw her announcement, I was kind of happy. I love Black and White photographs and love to watch those old movies too. Once in a while,I take out dads collection and  I enjoy going through his B & W photos. Those are the photos taken by him in his youth and many were processed and developed at him!!Such is his love for photography. When I visit my grandparents, the first thing I would ever want to do after catching up with the 'gossip' is to take out their dog-eared wedding album and go through the black and white and sepia toned photos.That's how much I like those tones! There is 'something' in these hues that is missing in the color pics. Now, I am not against vibrant color photographs or anything, but I like the black and white pics better.......

As much as I wanted to start posting for this event as soon as I ssw her announcement, it was just today that I was able to actually get down to doing it.

 I have experimented a little with the tones and I hope it is fit enough for the series.Rasmalai, the famous Bengali dessert, is one of my favorites and here it is for the event.

Awadhi Cuisine - A Royal Indulgence

Earlier known as Lakshmanpur, Awadh is claimed to be among the most ancient of Hindu States.It is also called Ound, Oundh, or Oude,and is now in the Indian state of Uttar Pradesh.Today it is known by the name Lucknow.

Awadh style of cooking is deeply influenced by the Mogul style of cooking and it closely resembles the  cuisine of Kashmir and Hyderabad.The food-loving Nawabs of Awadh were indeed instrumental in the creation of a wonderful cuisine.

Authentic dishes ranging from kormas to kulchas, roomali rotis to parathas and flavorful biryani are famous all over the world-Thanks to the Nawabs of Awadh.The art of cooking food over slow fire or 'Dum' style of cooking originated from this region.This process involves sealing ingredients in large pot called 'handi' and is placed over slow fire, allowing the ingredients to simmer in their own juices.

The richness of Awadh cuisine lies in its ingredients and also the diverse ways of cooking it.Some dishes are flavorful due to the use of rich ingredients like cream and ghee while others taste equally good though prepared from mustard oil!

The chefs used their expertise in blending spices to create aromatic dishes in the royal kitchen.Usually there were several chefs handling the different processes of cooking and also there were specialists for each recipe / dish! I don't think the proverb ' Too many cooks spoil the broth' applies here.....

Chefs were treated with great respect !Not only did they prepare a tempting spread, they also changed the menu according to the season. For example winter season would see a lot more of 'rich foods'.Heat giving meats and fishes were preferred in winter but were avoided during the rainy season.

There were a lot of vegetarian and non vegetarian dishes to indulge in. Usually all the members of the family sat together to enjoy the meal.

A typical meal spread would consist of the following fares...

• Kurma / Qorma which is a thick gravy with braised meat.
• Salan - A gravy of meat  / vegetables
• Kheema - Minced meat preparation
• Kabab - pounded meat patties roasted / fried over live charcoal
• Pasanda - Very tender meat cooked in gravy
• Rice dishes like briyani / pulao / plain rice
• Naan / Roti varieties
• Desserts like sheera /phirni / kheer

Isn't it a gastronomical extravagance!!!

Here are some recipes from this delightful cuisine. Many of these dishes are present in other regional cuisine too while some of these are specific to Awadh cuisine. Certain recipes have been modified to suit our tastes , made a little lighter to suit our lifestyle.. Now let us indulge.....

Moongdhal Halwa - 'Melt in your mouth' sweet treats
Gajar Ka Halwa - A dessert fit for kings
Gulab Jamun - Delicious deep fried Khoya balls soaked in sugar syrup.
Phirni - A rice based dessert. Here I prepared it with brown rice and in the microwave.
Carrot Phirni - Carrots add a nice color and enhance the nutrition of this traditional dish.
Kuttu Parathas - Flat bread made with buckwheat flour.
Methi paratha - Flat bread with the goodness of fenugreek leaves.
Palak Paneer - Much sought after spinach based side dish ,prepared in restaurant style in a vegan way with tofu.
Boondi Raita - Yogurt based side dish to go with flavored rice varieties.
Dahi vada - Deep fried lentil fritters soaked in seasoned yogurt.

More recipes coming up soon....

Happy Browsing...

Mi Juan / Dan Juan

Here is another of my favorite Chinese street food- Mi Jaun which in some places are also called Dan Juan.....

Just like we have pani puri stalls in India, small push carts sell these crispy delights. Mi Juan is made from cornflour. It is crispy and has a hint of sweetness, a little bit of extra crunch from the black sesame seeds.

 A batter of pouring consistency is prepared with the cornflour, sugar and sesame seeds. A small equipment that looks like a waffle maker is heated and a ladleful of batter poured on one surface and closed for a few seconds. It is quickly rolled while hot and taken out of the equipment. Once it cools it becomes crunchy.....

A bag of Mi juan with 10 rolls costs RMB 5. Its nice to munch on these snacks while roaming around with your friends,especially in winter....

These are very popular in our area and there are  dozen carts that sell these near our apartment.

Bon Appetit...

Uggani And Mirapakaya Bajji

This post is in my drafts for almost 6 months. Though I made this more than a couple of times, it now that I am able to finally post this. This recipe is from Srivalli's blog and I immediately fell in love with the simplicity of the dish.

The dish which is a combo looked like a match made in heaven and sounded extremely delicious.So it was the best reason to try it out. The first time I tried it, I was bowled over. It was truly delightful with a cup of hot coffee.

Srivalli explains that this dish is a popular snack in Anathapuram district located in South Andra Pradesh.Uggani is prepared with puffed rice. Srivalli used long tender green chillies and I thought they are too hot to handle savor so I used Bajji Molagai, [Banana peppers] and they tasted  yum with the cumin powder stuffing.

As I mentioned earlier, it is fairly simple to prepare but the result is excellent. Let's see how to prepare this yummy snack which can also be had as a breakfast / dinner food as it is quite filling.

I used:
Recipe source : Srivalli's Uggani

Puffed rice- 1 large bowlful
Onion- 2, finely sliced
Tomato - 2, finely chopped
Fried gram dal / Potukadalai - a handful
Green chillies- 2, slit
Turmeric powder- a large pinch
Red chilli powder- 1/2 a teaspoon
Mustard -1 teaspoon
Curry leaves a few
Salt to taste
Oil- 3 teapoons
Coriander leaves- finely chopped to garnish

1. Powder the fried gram dal and keep aside.
2. Soak the puffed rice in a bowl of water for 2 minutes and squeeze out the water.[ If the puffed rice is soaked for too long, the dish becomes soggy].Transfer to another bowl.
3. Add the gram powder and mix well. Keep aside
4. Heat oil in a pan and put in mustard, curry leaves and green chillies.
5. When the mustard pops, add the onion and saute till translucent.
6. Next add the tomato,turmeric powder, chilli powder and a little salt and mix well.Cook till the tomato is soft.
7. Add the puffed rice and mix well.
8. Simmer for 5 minutes and serve garnished with coriander leaves and hot bajjis on the side.

For the bajji I used
Recipe source :Srivalli's Mirapakaya Bajji

Banana peppers - 6
Gram flour- 1/2 a cup
Rice flour - 1/4 cup
Cumin powder- 2 tablespoons
Salt to taste
Oil for deep frying

Finely chopped onions and coriander leaves for garnishing
A little lemon juice

1. Wash the banana peppers and make a slit in the center. The talk should be intact.Remove seeds.
2. In a bowl, mix the gram flour, rice flour and salt. Add water little by little and make a batter of coating consistency free of lumps.Keep aside
3. Mix cumin powder and salt.
4. Stuff a little of this into the slit peppers.
5. Heat oil for deep frying.
6. When it is hot, dip each banana pepper into the batter and fry till golden brown.
7. Drain with a slotted spoon.
8. Make a slit in the center of the prepared bajji.
9. Top it with onion and coriander leaves.
10. Drizzle a few drops of lemon juice and serve immediately with Uggani.

 Steps 8-10 are option but the taste is extremely good when served with the garnishing and lemon juice.

Isn't this a perfect pair!!!!

Sending this crispy bajji  to Krithi who is hosting Serve it - Fried event.

More puffed rice recipes

Bhel Puri- Mumbai street snack
Sprouts Veggies Bhel- A healthy salad
Bhadang - A crunchy Maharastrian snack
Masal Pori - Spicy puffed rice
Mandakki Usli - An easy snack from Karnataka
Susheela -A non fussy snack with veggies.


This day That year...

2010 - Sundried Rice Crisps
2009 - Posted the roundup for Let's go nuts event - Coconut


Bon Appetit..