tag:blogger.com,1999:blog-187542392024-03-16T06:38:59.007+05:30Sailu's Food - Indian Food | Andhra Recipes | Herbs - Spices| Ayurveda Home RemediesBlog with photos of food recipes of North and South Indian cooking,Andhra Pradesh cuisine,Ayurvedic diet health tips,nutrition of spices and herbs,natural herbal home remedies from a foodie's kitchen in India.Unknownnoreply@blogger.comBlogger104125tag:blogger.com,1999:blog-18754239.post-1146577978859194702006-05-02T19:20:00.001+05:302011-07-06T03:14:14.169+05:30Moving Home!<div style="text-align: justify;"><span style="font-size:85%;">I know quite a few of you are wondering what happened to Sailu.Thanks for the e-mails making enquiries..:).</span><br /><br /><span style="font-size:85%;">Well,I am happy to announce that I am moving home.Yes, I have moved to my own domain at <a href="http://sailusfood.com">http://sailusfood.com</a> and I invite you all to visit my new home. </span><br /><br /><span style="font-size:85%;">Thank you all for your kind words,support and encouragement.I'd appreciate if you could update your bookmarks and blogrolls and continue to support my site as you always have. </span><br /><br /><span style="font-size:85%;">Welcome to my new home at <a href="http://sailusfood.com">Sailusfood</a> !</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-18754239.post-1145358819669861542006-04-18T13:28:00.003+05:302011-07-06T03:21:22.156+05:30Aloo Tamatar Subzi - Curried Potatoes In Tomato Sauce<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/aloo_ki_subzi.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/aloo_ki_subzi.jpg" alt="" border="0" /></a><span style="font-size:85%;">Simple,comforting and flavorful – is how I would describe today’s vegetarian dish with overtones of North Indian style of cooking.I learnt this recipe during my college days from one of my numerous North Indian friends who would bring it in her tiffin dabba with rotis.I reminse the days when we would swap our tiffin dabbas and how I'd lap up delicious North Indian fare like <a href="http://indiacuisine.blogspot.com/2006/01/matar-paneer-paratha-indian-bread_09.html">stuffed paranthas</a> and <a href="http://indiacuisine.blogspot.com/2005/12/chole-masala-with-puri-white-chick_18.html">chole</a> while my friends would relish our South Indian tiffins like <a href="http://indiacuisine.blogspot.com/2005/11/masala-dosa-sourdough-crepe-wrapped.html">masala dosas</a>,<a href="http://indiacuisine.blogspot.com/2005/11/idli-sambar-steamed-rice-cakes-with.html">idlis</a> and <a href="http://indiacuisine.blogspot.com/2006/02/ulli-garelu-medu-vadai-lentil.html">garellu</a>.<br /><br />I always tried out different combinations of a particular dish(which is new to me) using different spices with recipes like <a href="http://indiacuisine.blogspot.com/2005/12/curried-baby-potatoes_16.html">curried baby potatoes </a>and <a href="http://indiacuisine.blogspot.com/2005/12/potato-in-spinach-gravy-bangaala-dumpa.html">aloo palak</a> and finally settle for one which is suited to my palate in terms of spice and flavor.North Indian cuisine calls for the use of less spice than our Andhra cuisine.If I feel that the flavor of a dish needs to be peped up a bit in terms of spice then I do make a subtle change without playing too much with the ingredients and cooking style of the authentic original recipe.The end result has never been disappointing so far and I always had my family and friends relish the food served to them..:)<br /><br /><span style="font-style: italic;">Aloo Tamatar Sabzi</span> or Curried Potatoes in Tomato Sauce is very simple,everyday dish regularly cooked in many North Indian kitchens.Boiled potatoes are cooked in a spiced gravy of onions and tomatoes and it makes a great curry with rotis and chapatis.I also make this sometimes as an accompaniment to a subtle flavored rice or steamed white rice.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/aloo_sabzi.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/aloo_sabzi.jpg" alt="" border="0" /></a><span style="font-style: italic;">Aloo Tamatar Subzi (Potato-Tomato Curry)</span><br /><br /><span style="font-style: italic;">Ingredients:</span><br /><br /><span style="font-style: italic;">4 medium potatoes (boiled and slightly mash with hand roughly to form small chunks)</span><br /><span style="font-style: italic;">1 large onion chopped finely</span><br /><span style="font-style: italic;">3 cloves garlic finely minced</span><br /><span style="font-style: italic;">1" ginger finely minced</span><br /><span style="font-style: italic;">1/2 tsp mustard seeds</span><br /><span style="font-style: italic;">2 dry red chillis</span><br /><span style="font-style: italic;">10-12 curry leaves</span><br /><span style="font-style: italic;">2 green chilli slit length wise</span><br /><span style="font-style: italic;">1 tsp red chilli pwd (adjust according to your choice)</span><br /><span style="font-style: italic;">1 tbsp coriander pwd</span><br /><span style="font-style: italic;">1/2 tsp cumin pwd</span><br /><span style="font-style: italic;">1/4 tsp turmeric pwd<br />salt to taste<br /></span><span style="font-style: italic;">3 medium sized tomatoes finely chopped</span><br /><span style="font-style: italic;">1 1/2 tbsp oil</span><br /><span style="font-style: italic;">chopped coriander leaves for garnish</span><br /><span style="font-style: italic;">1 tsp jaggery or sugar (optional)</span><br /><br />Heat oil in a cooking vessel and add the mustard seeds and let them pop.Now add the red chillis and curry leaves and stir fry for a few seconds till the flavors are released in the oil.Now add onions,ginger and garlic and saute till the onions turn light brown.Add the green chillis and all the pwds.Combine.<br />Add the tomatoes and stir fry till the oil seperates and it gets mushy.<br />Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.<br />Remove lid and cook further for another 3-4 mts stirring once in a while.<br />Add salt and enough water to cover the potatoes.<br />Bring to a boil and let it simmer on low heat till you get the desired curry consistency.Finally add the jaggery/sugar and combine.Turn off heat.Garnish with chopped coriander leaves.<br />Serve hot with rotis/chapatis/steamed white rice.<br /><br />This is my entry to Sweetnicks <a href="http://sweetnicksthingsyouneedtoknow.blogspot.com/2006/01/what-is-arf5-day-tuesday.html">Antioxidant Rich Foods</a> ARF 5 A Day Tuesdays.<br /></span><br /></div><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Indian+Cuisine" rel="tag">Indian Cuisine</a>,<a href="http://technorati.com/tag/North+Indian+Recipes" rel="tag">North Indian Recipes </a>,<a href="http://technorati.com/tag/Indian+Curries" rel="tag">Indian Curries</a><br /><br /></span>Unknownnoreply@blogger.com19tag:blogger.com,1999:blog-18754239.post-1145108224724378122006-04-15T14:46:00.000+05:302007-04-09T11:02:29.100+05:30Miriyala Annam - Pepper Flavored Rice<div style="text-align: justify;"><span style="font-size:85%;">Did you know that the humble ,shriveled <span style="font-style: italic;">black pepper corn</span> has a great history, status and a glorious past behind it? During its long and fascinating history, <span style="font-style: italic;">black pepper</span> has often been more valuable than gold or precious stones and trade in pepper has been an extraordinarily influential factor in ancient history.<br /><br />When Barbara of <a href="http://tigersandstrawberries.com">Tigers & Strawberries</a> announced the theme "Ancient Spices" for her food event <a href="http://www.tigersandstrawberries.com/2006/03/05/announcing-the-spice-is-right-1/">"The Spice is Right"</a> ,the first thought that came to my mind were <span style="font-style: italic;">Seasame Seeds</span> and <span style="font-style: italic;">Black Pepper Corns</span>.Since I had already blogged about sesame seeds in one of my earlier posts <a href="http://indiacuisine.blogspot.com/2006/03/nuvullu-annam-sesame-flavored-rice.html">"Nuvvulu Annam"</a>(seasame flavored rice),I decided to blog about <span style="font-style: italic;">Black Pepper</span> which is one of the most exotic ancient spice of India after saffron and is known to be the King of all spices.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/black_peppercorns.0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/black_peppercorns.0.jpg" alt="" border="0" /></a><span style="font-style: italic;">Black Pepper</span>,whose name is derived from the Sanskrit word <span style="font-style: italic;">Pippali</span> and Latin name <span style="font-style: italic;">Piper Nigrum</span> meaning pepper black,is native to Malabar, the Western Coast of South India(Kerala).<span style="font-style: italic;">Black Pepper</span> was a valuable spice during ancient times and was used as a currency to trade between east and west. It's been said that no other spice has had a greater effect on world history than <span style="font-style: italic;">pepper</span>. The term <span style="font-style: italic;">‘peppercorn rent’</span> actually came from rent which was paid in the form of <span style="font-style: italic;">pepper </span>during the middle ages and that often a man’s wealth was measured by his accumulation of <span style="font-style: italic;">pepper</span>.So high was its value that during ancient times it was used as a currency to pay taxes and there are stories of how 3000 pounds worth of <span style="font-style: italic;">pepper</span> was paid as ransom/tribute when the Germanic tribe or Goths laid siege to Rome,soldiers being paid in <span style="font-style: italic;">pepper</span> for a successful campaign,dowries of <span style="font-style: italic;">pepper </span>given and it was also used as a sacred offering.Read more about the fascinating <a href="http://en.wikipedia.org/wiki/Black_pepper">history of black pepper</a> and <a href="http://homecooking.about.com/library/weekly/aa091100c.htm">how to select , store and tips on cooking with pepper </a><br /><br />Ancient Chinese and Sanskrit texts dating to more than 3000 years ago have mentioned about <span style="font-style: italic;">black pepper</span> with <a href="http://indiacuisine.blogspot.com/2005/11/ayurvedic-principles-of-nutrition.html">Ayurvedic nutrition</a> and Chinese medicine advocating the importance of <span style="font-style: italic;">black pepper</span> as an important spice with powerful healing properties and used in treatment of ailments of stomach and throat,considered to have anti-aging properties,good digestive and a detoxifier too.One of the best <a href="http://indiacuisine.blogspot.com/2006/01/natural-home-remedies-to-fight-common.html">home remedies for cold and flu</a> is drinking tea made of <span style="font-style: italic;">pepper corns</span> and ginger.Aromatheraphy oil of <span style="font-style: italic;"> pepper</span> is used to clear the head,great for massaging aching muscles and for treating poor circulation.<br /><br />This exotic spice with a sharp,pungent woody aroma and flavor when cooked for too long ,loses its flavor and aroma ,so adding it towards the end of the cooking will help preserve its flavor.To bring out the sharp flavor of <span style="font-style: italic;">black pepper</span>,I prepared <span style="font-style: italic;">Miriyala Annam </span>or <span style="font-style: italic;">Pepper Flavored Rice</span> with <span style="font-style: italic;">pepper</span> being the main ingredient and curry leaves and seasame seeds were used to offset the heat of <span style="font-style: italic;">black pepper</span>.Hints of the aromatic flavor of curry leaves, mild nutty taste of seasame seeds and the sharp flavor of <span style="font-style: italic;">pepper</span> blended into the rice giving it an irresistable authentic flavor.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/miriyala_annam1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/miriyala_annam1.jpg" alt="" border="0" /></a><span style="font-style: italic;">Miriyala Annam (Pepper Flavoured Rice)</span><br /><span style="font-style: italic;">Ingredients:</span><br /><br /><span style="font-style: italic;">3 cups of cooked white rice (each grain should be separate)</span><br /><span style="font-style: italic;">1 1/2 tbsp ghee (clarified butter)</span><br /><span style="font-style: italic;">1 tsp cumin seeds</span><br /><span style="font-style: italic;">3/4 tsp mustard seeds</span><br /><span style="font-style: italic;">1 1/2 tbsp black pepper corns</span><br /><span style="font-style: italic;">1 1/2 tbsp seasame seeds</span><br /><span style="font-style: italic;">10-12 curry leaves (fresh leaves only)<br />salt to taste</span><br /><br />Dry roast the <span style="font-style: italic;">black pepper corns</span>,sesame seeds and curry leaves in a pan for a few minutes on medium heat tossing them around till the flavors come out and you find a nice aroma emanates the kitchen.Once the seasame seeds change color you can turn off the heat and make a coarse powder.<br /><br />Heat ghee in a pan and add the mustard seeds and let them pop.Add the cumin seeds and let them brown.Add the cooked rice and combine it with the tempering.Now add the ground spice pwd and salt and combine the rice with it such that the spices coat the rice well.The full flavor of the <span style="font-style: italic;">pepper</span> is obtained on freshly ground <span style="font-style: italic;">pepper corns</span> which enhances the taste of the rice giving it a sharper, more lively flavor than the pre-ground <span style="font-style: italic;">pepper</span> powder and also by adding it towards the end of the cooking process which further enhances its taste.<br />Serve hot with any gravy curry or plain rasam ,appadam(papad) and curds.<br /><br />Note:Use only<span style="font-style: italic;"> fresh pepper corns</span> and not pre- ground<span style="font-style: italic;"> black pepper</span> powder as it wont serve any purpose and you are definitely not going to enjoy the flavor of the rice if you use the store bought pre-ground<span style="font-style: italic;"> pepper</span> powder.If you venture into your kitchen to cook up this simple flavorful dish be prepared to use only the freshly ground<span style="font-style: italic;"> pepper corns</span>,I repeat..:)<br /><br />Miriyala Annam or Pepper Flavored Rice is my entry to <a href="http://www.tigersandstrawberries.com/2006/03/05/announcing-the-spice-is-right-1">"The Spice is Right" - Ancient Spices"</a> food blog event started by <a href="http://www.tigersandstrawberries.com">Barbara of Tigers & Strawberries</a>.<br /></span></div><br /><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Andhra+Recipes" rel="tag">Andhra Recipes</a>,<a href="http://technorati.com/tag/Indian+Cooking" rel="tag">Indian Cooking</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag">Flickr</a></span>Unknownnoreply@blogger.com21tag:blogger.com,1999:blog-18754239.post-1144939934985336692006-04-13T16:39:00.000+05:302006-07-13T21:15:21.920+05:30Palak Kofta - Vegetable Balls Served In Creamy Spinach Sauce<div style="text-align: justify;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/palak_koftacurry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/palak_koftacurry.jpg" alt="" border="0" /></a>A major influence on Indian cuisine is the Muslim method of cooking,the <span style="font-style: italic;">Mughlai style</span>,which is distinct in the fact that a lot of stress is laid on cooking the food over slow fire and the use of rich spices and nuts like saffron,almonds,cashewnuts,poppy seeds,elachi,dalchini and jaiphal to name a few ,liberal use of desi ghee and tandoor.Most traditional <span style="font-style: italic;">Mughlai food</span> preparations include the use of curds and cream to produce a rich creamy gravy and the most important part of <span style="font-style: italic;">Mughalai cuisine</span> is the perfect blending of the spices using the right proportions bringing a distinct aroma and flavor to the dish,be it the <a href="http://indiacuisine.blogspot.com/2006/04/tri-colored-paneer-kebabs.html">paneer kebab</a>,<a href="http://indiacuisine.blogspot.com/2006/01/shikampur-kebabs-minced-mutton-based.html">meat kebabs</a> or <a href="http://indiacuisine.blogspot.com/2006/01/mutton-kurma-rich-creamy-meat-curry.html">mutton kurma.</a><br /><br /><span style="font-style: italic;">Palak Kofta</span> is one such rich <span style="font-style: italic;">Mughalai dish</span> where koftas which are balls made with spinach,potatoes and paneer are deep-fried and cooked and served in a rich creamy sauce prepared with spinach,onions,tomatoes and cashewnut paste.Its a labor intensive dish but its worth the effort and makes a great main course party dish and goes well with butter naan and rotis.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/palak_kofta_curry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/palak_kofta_curry.jpg" alt="" border="0" /></a><span style="font-style: italic;">Palak Kofta Recipe</span><br /><br /><span style="font-style: italic;">Ingredients:<br /></span><br /><span style="font-style: italic;">For Koftas:</span><br /><span style="font-style: italic;">2 tbsp grated paneer</span><br /><span style="font-style: italic;">1 cup palak leaves (washed and chopped finely)</span><br /><span style="font-style: italic;">1 cup of mashed boiled potatoes</span><br /><span style="font-style: italic;">2 green chillis finely chopped</span><br /><span style="font-style: italic;">1" ginger piece minced</span><br /><span style="font-style: italic;">salt to taste</span><br /><span style="font-style: italic;">2 slices of bread </span><br /><span style="font-style: italic;">Mix all the above ingredients and make small lemon sized balls,roll them in corn flour/bread crumbs and deep fry in oil.</span><br /><br /><span style="font-style: italic;">For the Gravy:</span><br /><span style="font-style: italic;">1 big bunch of palak (spinach)- washed,blanched and pureed</span><br /><span style="font-style: italic;">2 big onions (blanch the onions and make a paste)</span><br /><span style="font-style: italic;">2 medium tomatoes (blanche the tomatoes and make a paste)</span><br /><span style="font-style: italic;">1 tsp ginger garlic paste</span><br /><span style="font-style: italic;">1/4 tsp garam masala pwd</span><br /><span style="font-style: italic;">1 tsp red chilli pwd</span><br /><span style="font-style: italic;">2 tbsps cashewnut paste</span><br /><span style="font-style: italic;">salt to taste</span><br /><span style="font-style: italic;">2 tbsp ghee (clarified butter)</span><br /><span style="font-style: italic;">1 tsp shah jeera (caraway seeds)</span><br /><span style="font-style: italic;">cream for garnish(optional)</span><br /><br />Heat ghee in a cooking vessel and add the shah jeera and let them pop.Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesnt burn.Add the ginger garlic paste and fry for another 2-3 mts.Add red chilli pwd and combine.<br />Add the tomato puree and let it cook over slow fire till the ghee seperates.<br />Add the palak paste and the cashewnut paste and combine .Add a cup of water and salt.Cover and cook for 10-12 minutes on low heat.Stir once in a while.<br />Lastly add the garam masala and mix well.Turn off heat.<br /><br />Just before serving,spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional).Serve with hot rotis or naan.If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.<br /><br />This recipe with soft melt-in-the-mouth koftas served in an aromatic and rich gravy is an absolutely tantilising , irresistable dish that will have your family or guests licking their fingers..:)<br /><br /><span style="font-style: italic;font-size:78%;" >Recipe Source:Adapted from an Indian cooking magazine<br /></span></span></div><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Indian+Cuisine" rel="tag">Indian Cuisine</a>,<a href="http://technorati.com/tag/North+Indian+Recipes" rel="tag">North Indian Recipes </a>,<a href="http://technorati.com/tag/Curries" rel="tag">Curries</a><br /><br /></span>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-18754239.post-1144751634908319132006-04-11T12:48:00.000+05:302006-04-14T22:18:27.126+05:30Tri-Colored Paneer Kebabs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/paneerkebabs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6981/1842/400/paneerkebabs.jpg" border="0" alt="" /></a><div style="text-align: justify;"><span style="font-size:85%;">Weekends are generally barbaque times at our home and we did have a great kebab mela ..if I may say so..:) with colorful succulent pieces of paneer kebabs and delicious chicken tikkas ,on Sunday evening.Some of the marinated paneer pieces were still sitting in my refrigerator and the sudden announcement of an arrival of a guest,I knew it was time for another barbaque...:).</span><br /><br /><span style="font-size:85%;">Paneer Kebabs are marinated paneer pieces grilled or barbaqued in a traditional tandoor along with onions,tomatoes and capsicums(bell peppers.Away from the monotony,I tried my hand at 3 different marinades,each imparting a different color and taste to the paneer.The subtlety and balance of the flavors, infused in the paneer pieces along with crunchy vegetables makes paneer kebabs,a delicious appetizer or starter.</span><br /><br /><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/paneer_tri_colored_kebabs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/paneer_tri_colored_kebabs.jpg" alt="" border="0" /></a><span style="font-style: italic;">Tri-Colored Paneer Kebabs Recipe</span></span><br /><span style="font-style: italic;font-size:85%;" >Ingredients:</span><br /><br /><span style="font-style: italic;font-size:85%;" >Yellow Colored Paneer Kebabs </span><br /><span style="font-style: italic;font-size:85%;" >8-10 paneer pieces (cut into a 2" squares)</span><br /><span style="font-style: italic;font-size:85%;" >4-5 tbsps hung curds</span><br /><span style="font-style: italic;font-size:85%;" >1 tsp black pepper pwd (you can use a pinch of garam masala pwd also for added flavaor)</span><br /><span style="font-style: italic;font-size:85%;" >1 tsp amchur pwd or lemon juice</span><br /><span style="font-style: italic;font-size:85%;" >big pinch turmeric pwd –(give yellow color to the paneer)</span><br /><span style="font-style: italic;font-size:85%;" >salt to taste</span><br /><span style="font-size:85%;">Marinate the paneer pieces in the above marinade for 2 hours in the refrigerator.</span><br /><br /><span style="font-style: italic;font-size:85%;" >Red Colored Paneer Kebabs</span><br /><span style="font-style: italic;font-size:85%;" >8-10 paneer pieces (cut into a 2" squares)</span><br /><span style="font-style: italic;font-size:85%;" >1 tsp red chilli pwd – (gives red color to the paneer)</span><br /><span style="font-style: italic;font-size:85%;" >1 tsp ginger garlic paste</span><br /><span style="font-style: italic;font-size:85%;" >1/2 tsp kasoori methi (optional)</span><br /><span style="font-style: italic;font-size:85%;" >4-5 tbsp hung curds</span><br /><span style="font-style: italic;font-size:85%;" >1 tbsp lemon juice</span><br /><span style="font-style: italic;font-size:85%;" >salt to taste</span><br /><span style="font-size:85%;">Marinate the paneer pieces in above marinade for 2 hours in the refrigerator.</span><br /><br /><span style="font-style: italic;font-size:85%;" >Green Colored Paneer Kebabs</span><br /><span style="font-style: italic;font-size:85%;" >8-10 paneer pieces (cut into a 2" squares)</span><br /><span style="font-size:85%;"><span style="font-style: italic;">Make a paste of mint (small cup) and coriander leaves(small cup),1 green chilli,1"ginger piece,1 tbsp lemon juice and salt.</span><br />Marinate the paneer in this paste for 2 hours in the refrigerator.This marinade gives a green shade to the paneer.</span><br /><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/marinated_paneer.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/marinated_paneer.jpg" alt="" border="0" /></a></span><span style="font-size:85%;">Make thick slices of 3 medium onions and 3 medium sized tomatoes and cut 2 capsicums into big pieces and keep aside.You can marinate the pieces with any of the above marinades.I usually toss them in a dressing of lemon juice and chilli pwd or pepper pwd and skewer them along with the marinated paneer pieces.</span><br /><br /><span style="font-size:85%;">I used my <a href="http://indiacuisine.blogspot.com/2006/04/charcoal-grilled-pomfret-with.html">traditional earthen stove or home tandoor called "kumpati"</a> (with charcoal) to grill/barbaque the paneer.I did not brush the paneer with oil before grilling.So absolutely no fat was using in the cooking process.Skewer the vegetables and paneer pieces and grill them for 5-6 minutes turning them around while its cooking to ensure they dont burn and cook them till they are soft and attain a light golden shade.Serve with green chutney or tomato ketchup.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/paneer_kebabs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/paneer_kebabs.jpg" alt="" border="0" /></a>An absolutely delicious,melt-in-the mouth,low-carb,healthy appetizer or starter with refreshingly crunchy vegetables!<br /><br />This is my entry to VKN's <a href="http://mydhaba.blogspot.com/2006/02/virtual-cooking-competition-q1-2006.html">Virtual Cooking Competition</a>.That is if I am still eligible to participate as 10th midnight was the deadline...:).My second entry to the VCC Q1 2006 is <a href="http://indiacuisine.blogspot.com/2006/04/charcoal-grilled-pomfret-with.html">Charcoal Grilled Pomfret</a> in the category of (Non-Veg) Appetizer.</span><br /></div><br /><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Indian+Cooking" rel="tag">Indian Cooking</a>,<a href="http://technorati.com/tag/North+Indian+Recipes" rel="tag">North Indian Recipes </a>,<a href="http://technorati.com/tag/vcc+q12006" rel="tag">VCC-Q1 2006</a><br /></span>Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-18754239.post-1144589020224666522006-04-09T16:44:00.000+05:302006-08-30T20:02:00.236+05:30Badam Kheer - Almond Dessert (Drink)<div style="text-align: justify;"><span style="font-size:85%;">An aromatic Indian culinary enticement that is an absolute delight to the sweet-toothed is <span style="font-style: italic;">Badam Kheer</span>, a milk based dessert/drink where ground almonds are cooked in milk and sugar and flavored with saffron and cardamom.Its not-so-creamy texture,mild nutty flavor of almonds, aromatic rich flavor of saffron and cardamom make it a delicious sweet drink after a dinner party or a spicy meal.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/badam_kheer_almond_sweet_drink.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/badam_kheer_almond_sweet_drink.jpg" alt="" border="0" /></a><span style="font-style: italic;">Badam Kheer Recipe</span><br /><br /><span style="font-style: italic;">Ingredients:</span><br /><span style="font-style: italic;">25 almonds (badam pappu)</span><br /><span style="font-style: italic;">1 litre milk</span><br /><span style="font-style: italic;">1/4 cup water</span><br /><span style="font-style: italic;">1/2 cup sugar</span><br /><span style="font-style: italic;">4-5 crushed green cardamoms</span><br /><span style="font-style: italic;">10-15 strands saffron soaked in warm milk</span><br /><br />Soak almonds in hot water for 15 minutes and peel the skin and grind the almonds to a paste adding half a cup of water.<br />Bring the milk to a boil in a heavy bottomed vessel and add the sugar and almond paste and then on low heat keep stirring once in while till the milk is reduced to 3/4 th of its quantity.Ensure that you stir so that it doesnt burn.<br />Add the cardamom pwd and stir well.Turn off heat.<br />Soak saffron strands in some warm milk and stir it well and add it to the kheer.<br />Garnish with silvered almonds and serve chilled.<br /><br />Note:<span style="font-style: italic;">Badam Kheer</span>,which is one of my family's favorite drink , can be made to a thicker consistency by boiling the milk till it is reduced to half its original quantity like payasam.I prefer to make it to a drinking consistency by boiling the milk to 3/4th of its original quantity.You can use low fat milk or half and half.The sugar quantity can be adjusted to your choice.It can also be served warm.<br /><br />Almonds are highly nutritious and are essential nuts for growing children and also give a glow to our skin.<span style="font-style: italic;">Badam Kheer</span>,a family favorite dessert drink ,joins my list of <a href="http://indiacuisine.blogspot.com/2006/03/indian-drinks-and-sharbats-cool-fruit.html">Indian Drinks And Sharbats</a> and I would also like to share this Indian dessert recipe with Indira's series on <a href="http://technorati.com/tag/Indian+Sweets+101" rel="tag">Indian Sweets 101</a></span></div><br /><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Indian+Drinks+And+Sharbats" rel="tag">Indian Drinks And Sharbats</a>,<a href="http://technorati.com/tag/Indian+Sweets+101" rel="tag">Indian Sweets 101</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag">Flickr</a></span>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-18754239.post-1144414060460655132006-04-07T16:24:00.000+05:302007-03-28T09:32:21.176+05:30Panakam,Panaka - Traditional Indian Drink (Summer Cooler)<div style="text-align: justify;"><span style="font-size:85%;">Today is <span style="font-style: italic;">Sri Rama Navami</span>,an important festival especially among the Vaishnava sect of the Hindus. <span style="font-style: italic;">Sri Rama Navami </span>falls on the ninth day of the Hindu lunar year <span style="font-style: italic;"></span> </span><span style="font-size:85%;"><span style="font-style: italic;">(Chaitra Masam) </span></span><span style="font-size:85%;">and is observed as the wedding day of <span style="font-style: italic;">Lord Rama </span>and <span style="font-style: italic;">Sita </span>as well as the birthday of <span style="font-style: italic;">Lord Rama</span>.This day also marks the end of the nine day Utsavam called <span style="font-style: italic;">Vasanthothsavam</span> (festival of spring), that starts with <a href="http://indiacuisine.blogspot.com/2006/03/ugadi-pachadi-andhra-delicacy.html">Ugadi</a>.Read more about <a href="http://www.namasthenri.com/fairsandfestivals/ramnavami.htm">Sri Rama Navami festival</a>.<br /><br />Today we prepare <span style="font-style: italic;">Panakam</span> (Telugu) or <span style="font-style: italic;">Panaka</span> (hindi), a festive sweet drink and a summer cooler prepared with jaggery and flavored with dry ginger,cardamom and pepper.We also prepare <span style="font-style: italic;">Vada Pappu</span> (split yellow moong dal) with<span style="font-style: italic;"> Chalimidi</span> (rice flour based sweet) as <span style="font-style: italic;">naivedyam</span> or <span style="font-style: italic;">prasadam</span>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/panakam.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/panakam.jpg" alt="" border="0" /></a><span style="font-style: italic;">Panakam Recipe </span><br /><br /><span style="font-style: italic;">Ingredients:</span><br /><span style="font-style: italic;">2 tbsps grated jaggery </span><br /><span style="font-style: italic;">2 glasses water </span><br /><span style="font-style: italic;">pinch of d</span><span style="font-style: italic;">ry ginger pwd</span><br /><span style="font-style: italic;">1 coarsely crushed cardamom </span><br /><span style="font-style: italic;">6-7 coarsely crushed pepper corns </span><br /><br />Mix the grated jaggery in water and let it dissolve completely. Filter the jaggery water. Add dried ginger powder, crushed cardamom and crushed pepper. Mix well and serve it at room temperature or chilled.<br /><br />Sometimes during the hot season I serve this traditional Indian drink as a summer cooler or a welcome drink to quench the thirst and its cooling properties helps to cool our system too. This age-old simple recipe has the luxury of the cardamom flavor,the sharp heat of the pepper and ginger pwd blending with the sweet flavor of jaggery water which is so refreshing that you can have 2-3 glasses at one go and still be asking for more..:).<br /><br /><span style="font-style: italic;">Note:Ginger ,Pepper and Sonti (dry ginger) are traditionally recommended by <a href="http://indiacuisine.blogspot.com/2005/11/ayurvedic-principles-of-nutrition.html">Ayurvedic Nutrition</a> to heal ailments of the stomach and throat and especially recommended as <a href="http://indiacuisine.blogspot.com/2006/01/natural-home-remedies-to-fight-common.html">home remedies for cold and cough</a>.</span><br /><br />Vada Pappu And Chalimidi<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/vada_pappu_chalimidi_naivedyam_sri_rama_navami.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/vada_pappu_chalimidi_naivedyam_sri_rama_navami.jpg" alt="" border="0" /></a><span style="font-style: italic;">Vada pappu</span> is split yellow moong dal (<a href="http://indiacuisine.blogspot.com/2006/02/pesara-pappu-kattu-split-lentil.html">pesara pappu</a>) soaked in water for half an hour and strained.This dal is not cooked and eaten along with <span style="font-style: italic;">chalimidi</span>.<br /><span style="font-style: italic;">Chalimidi</span> is prepared by soaking raw rice in water for 4-5 hours and the rice is spread out on a dry cloth and left to dry completely and then ground to a fine powder.To this rice powder(1 cup) add grated jaggery (1/2 cup) and coarsely crushed elachi. Wet your hands and mix the ingredients well for a few minutes till you get a smooth soft dough like appearence.<span style="font-style: italic;">Chalimidi</span> is to be eaten in combination with <span style="font-style: italic;">vada pappu</span>.<br /><br /><span style="font-style: italic;">Panakam</span> is my favorite traditional summer drink after <a href="http://indiacuisine.blogspot.com/2006/03/majjiga-andhra-spiced-buttermilk.html">majjiga</a> which is made not only as a festive sweet drink but also as a summer cooler and adds to my list of <a href="http://indiacuisine.blogspot.com/2006/03/indian-drinks-and-sharbats-cool-fruit.html">Indian Drinks And Sharbats</a>.For those who havent tried panakam as yet,do try it and you will love it for sure..:)<br /></span><br /></div><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Andhra+Recipes" rel="tag">Andhra Recipes</a>,<a href="http://technorati.com/tag/Indian+Drinks+And+Sharbats" rel="tag">Indian Drinks And Sharbats</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag">Flickr</a></span>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-18754239.post-1144249878578469452006-04-05T13:32:00.000+05:302006-05-14T23:23:55.373+05:30Majjiga Mirapakaayalu - Sun-Dried Chillis<div style="text-align: justify;"><span style="font-size:85%;">Andhras love their <span style="font-style: italic;">mirapakaayalu </span>(green chillis)!Not only do we use them liberally to spice up our curries,pachi mirapakaayalu are used to prepare <a href="http://indiacuisine.blogspot.com/2005/12/mirchi-bajji-stuffed-green-peppers.html">mirchi bajjis</a>(stuffed green chillis),<a href="http://indiacuisine.blogspot.com/2005/12/mirchi-khatta-masala-tangy-green.html">mirchi khatta masala curry</a> ,mirchi ka salan(hyderabadi chilli delicacy)and a hot favorite (among the south indians) is<span style="font-style: italic;"> majjiga mirapakaaylu </span>(sun-dried chillis).</span><br /><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/majjigamirapakayalu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/majjigamirapakayalu.jpg" alt="" border="0" /></a><span style="font-style: italic;">Majjiga (buttermilk) mirapakaaya,</span> a traditional Andhra recipe and as the name suggests, is green chillis soaked in sour buttermilk and sun-dried.Once the chillis are completely dried ,their color changes to a nice beige color and they develop a withered look.We usually make them in bulk during the summer season and sun dry them over our terraces where the heat of the sun is the maximum and preserved in air tight containers.They are also called <span style="font-style: italic;">voorumirapakaayalu</span> (telugu) and <span style="font-style: italic;">mor molagai</span> (tamil) and when deep-fried,attain a lovely brown shade,a nice crispy texture and a subtle combination of a sour-salty-spicy flavors and are eaten as an accompaniment to pappu annam (dal and rice),rice and curry and especially with curd rice.</span><br /><span style="font-size:85%;"><br /><span style="font-style: italic;">Majjiga Mirapakaaya</span> is a simple recipe but is a lenghty process and requires some patience as the preparation process is spread over a week.All you need are fresh green chillis,<a href="http://indiacuisine.blogspot.com/2006/03/majjiga-andhra-spiced-buttermilk.html">thick buttermilk(majjiga)</a>,salt and a bright hot sun..:)Usually I use the green chillis which have less spice (the ones shown in the picture below).Wash and pat dry the green chillis and make vertical slits half way along the green chilli on two sides.The slits have to be made such that the green chilli is intact and doesnt open up.Generally the seeds of this particular variety arent too many so I dont really remove the seeds, as when you make the slits a few seeds do pop out on their own.You can remove a few seeds but ensure you dont break the green chilli.Now soak them in enough quantity of <a href="http://indiacuisine.blogspot.com/2006/03/majjiga-andhra-spiced-buttermilk.html">thick buttermilk</a> (one kilo of green chillis will require 2 tbsps of salt) with salt added to it till they are well immersed for 3 days (and nights).Cover and shake them twice a day.</span><br /><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/green_chillis.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/green_chillis.jpg" alt="" border="0" /></a></span><span style="font-size:85%;">Take out the green chillis from the <a href="http://indiacuisine.blogspot.com/2006/03/majjiga-andhra-spiced-buttermilk.html">butter milk</a> on the fourth day morning and sun dry it all day by spreading them over 4-5 sheets of newspapers or thick plastic sheet and put them back in the same<a href="http://indiacuisine.blogspot.com/2006/03/majjiga-andhra-spiced-buttermilk.html"> majjiga</a> again later in the evening at sunset(I usually do this between 6-7 pm). Remember to remove them in the evening and put them back in the <a href="http://indiacuisine.blogspot.com/2006/03/majjiga-andhra-spiced-buttermilk.html">buttermilk</a> and let them sit in it all night before you again remove them the next morning to be sun-dried.Continue this process for atleast 3 days.Then throw away the left over sour <a href="http://indiacuisine.blogspot.com/2006/03/majjiga-andhra-spiced-buttermilk.html">buttermilk</a> and continue to sun dry the chillis till completely dry (which is usually 3-4 days).</span><br /><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/majjiga_mirappakaayalu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/majjiga_mirappakaayalu.jpg" alt="" border="0" /></a></span><span style="font-size:85%;">Store them in an air tight container and deep fry them in hot oil till crisp and golden brown (like you fry papad and vadiyaalu) as and when required.</span><span style="font-size:85%;">These dried chillis arent as spicy as they may appear and it also depends on the spice of the green chilli used in preparing the<span style="font-style: italic;"> majjiga mirapakaayalu</span>.If you are one of those who really likes a very spicy chilli then choose the spicer varieties of green chilli when preparing the majjiga mirapakaayalu.(The soaking of the chillis in <a href="http://indiacuisine.blogspot.com/2006/03/majjiga-andhra-spiced-buttermilk.html">majjiga</a> will reduce the pungency of the green chilli whatever its spice level).There is another version of preparing the <span style="font-style: italic;">majjiga mirapakaayalu</span> with stuffing (of carom seeds and cumin ) which I hope to share in my future posts.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/majjiga_mirapa_kaayalu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/majjiga_mirapa_kaayalu.jpg" alt="" border="0" /></a>The classic combination of flavors of this traditional Andhra favorite, <span style="font-style: italic;">majjiga mirapakaaya</span>, will delight you and I find it hard to put in words the feeling you experience when you bite into a cruncy sun-dried chilli and savor its taste. Its simply heavenly! Even a simple <a href="http://indiacuisine.blogspot.com/2006/02/arf-6-bisi-bele-bath-rice-lentils.html">curd rice</a> when eaten with a <span style="font-style: italic;">majjiga mirapakaaya</span> makes it a special meal.<br /><span style="font-style: italic;font-size:78%;" >Recipe Source: Amma</span></span></div><br /><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Andhra+Recipes" rel="tag">Andhra Recipes</a>,<a href="http://technorati.com/tag/Indian+Cooking" rel="tag">Indian Cooking</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag">Flickr</a></span>Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-18754239.post-1144162120532333862006-04-04T17:55:00.000+05:302007-01-13T18:29:17.220+05:30Palakayalu - Rice Based Crispy Savory<div style="text-align: justify;"><span style="font-size:85%;">Indian cuisine boasts of a wide array of <span style="font-style:italic;">savories</span> ranging from simple plaintain chips to the irresistible samosa.Every region of India be it North or South,East or West ,has its own range of <span style="font-style:italic;">traditional savories</span> which can be nibbled on any time of the day and make great accompaniments with coffee,tea or beverages/juices/cocktails.<br /><br />Preparing <span style="font-style:italic;">traditional savories</span> at home has drastically reduced over the past few years with most of them being available at home foods outlets in almost every city.I reminse my childhood days of the wonderful aromas emanating from ammamma’s and amma’s kitchens cooking <span style="font-style:italic;">savories</span> like <a href="http://indiacuisine.blogspot.com/2005/12/ulli-kaadalu-pakodi-onion-stalk_23.html">pakodas (fritters)</a>,<span style="font-style:italic;">jantikalu,muruku or chakli</span> etc almost every other day and stored in big dabbas and how we would go scrambling into the pantry ,immediately on coming back from school, with pangs of hunger ,to devour them.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/palakayalu.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6981/1842/400/palakayalu.jpg" border="0" alt="" /></a>Home made <span style="font-style:italic;">traditional savouries</span> do have their advantages over store bought ones in terms of freshness, price (costs much less),can be prepared suited to our palate and stored for atleast 2-3 weeks.We can never be sure of the store bought ones which most of the time lack the flavor and freshness of <span style="font-style:italic;">home made savories</span>.Inspite of it we find that most homes are going in for store bought <span style="font-style:italic;">savories</span> probably out of sheer convenience.I guess,it’s a personal choice.I ,for one, would prefer to prepare our <span style="font-style:italic;">traditional savories</span> like jantikalu and murukku at home and very rarely pick up store bought ones.<br /><br /><span style="font-style:italic;">Palakayalu</span> are a rice based dry and crispy <span style="font-style:italic;">savory</span>,popular in Andhra.They are a hit with children and sometimes given to teething toddlers who nibble at them to remove the irritation they usually face during teething.They can be made both sweet and spicy.Today’s recipe is a salted version which is crisp with a slightly sweet flavor.If you want a spicy taste,add a tsp of ground green chilli paste to the dough.<br /><br /><span style="font-style: italic;">Palakayalu Recipe (Rice Based Savory)</span><br /><br /><span style="font-style: italic;">Ingredients:</span><br /><span style="font-style: italic;">2 cups of plain rice flour</span><br /><span style="font-style: italic;">1 ½ tsp sugar</span><br /><span style="font-style: italic;">salt to taste<br />1 tbsp oil</span><br /><span style="font-style: italic;">2 cups water</span><br /><span style="font-style: italic;">1 tbsp vaamu (ajwain,omamu,caram seeds)</span><br /><span style="font-style: italic;">oil for deep frying</span><br /><br />Add salt, sugar and 1 tbsp of oil to water and bring to a boil.Add the rice flour to it stirring continuously till it forms a thick mixture and turn off heat.Cover and keep aside to cool.<br />Once cool add the vaamu and mix the dough well kneading for 2-3 minutes to form a smooth dough.Make small balls and roll them into (approx 2” )longitudinal shape.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/palakayalu_rolled_out.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6981/1842/400/palakayalu_rolled_out.jpg" border="0" alt="" /></a>Heat oil in a deep frying pan and test the temperature of the oil by dropping a small ball of dough into the oil and if it sinks to the bottom ,it means the oil isn’t hot enough. If the ball springs to the top with bubbles all over,it means that the oil is ready to deep fry the palakayalu.Drop the palakayalu (about 30) gently into the hot oil and keep flipping them over till they are golden brown and crisp.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/deep_frying_palakayalu.0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/deep_frying_palakayalu.0.jpg" alt="" border="0" /></a>Drain onto absorbent paper and when cool,store the fried palakayalu in airtight containers.<br />Note: Before you start deep frying them,ensure that you shape out the entire dough into longitudinal shapes and keep them covered.Deep fry them batch wise depending on the size of the deep frying pan.Dont add too many at once.<br /><br />Enjoy a great tea time snack!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/palakayalu_rice_savories.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/palakayalu_rice_savories.jpg" alt="" border="0" /></a></span><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Andhra+Recipes" rel="tag">Andhra Recipes</a>,<a href="http://technorati.com/tag/Indian+Cooking" rel="tag">Indian Cooking</a>,<a href="http://technorati.com/tag/Snacks" rel="tag">Snacks</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag">Flickr</a></span></div>Unknownnoreply@blogger.com22tag:blogger.com,1999:blog-18754239.post-1143992825207870342006-04-02T10:45:00.000+05:302006-05-08T18:08:16.870+05:30Charcoal Grilled Pomfret (With Traditional Indian Earthen Stove)<div style="text-align: justify;"><span style="font-size:85%;">With summer here,its barbeque time..:).I bought a new traditional earthern cooking stove a couple of days ago, called<span style="font-style: italic;"> "Kumpati" </span>in Telugu, where charcoal and firewood is used as a medium to cook food and is a popular stove with our rural folks. <span style="font-style: italic;">Kumpati</span>, to us , serves as our "charcoal barbaque" and used often during summers to prepare chicken tikka,tandoori chicken and paneer tikkas.Its not like a <a href="http://en.wikipedia.org/wiki/Tandoor">typical tandoor</a> but can be used as one and does serve the purpose of a tandoor to a certain extent.<span style="font-style: italic;">Kumpati</span> basically uses "charcoal" as a cooking medium and the intense heat created by the hot coal cooks the food or meat very quickly giving it a crisp exterior and a soft and juicy interior and serves as a homestyle tandoor.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/traditional_earthern_barbacue.jpg"><img style="cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/200/traditional_earthern_barbacue.jpg" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/traditional_earthern_barbacue_kumpati.jpg"><img style="cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/200/traditional_earthern_barbacue_kumpati.jpg" alt="" border="0" /></a><br />This cooking stove made of clay,has a hole in the front to feed the fire and holes on the top which act as burners.We can cook food directly over the coal embers or place a cooking vessel or pan over the hot coals to cook the food.Since its made of clay it holds in the heat and the food is cooked quickly.<br /><br />This morning when we went for our walk along the beach road,we found some fishermen hauling their nets with a fresh catch of fish.We bought some fresh white pomfrets and I cleaned and marinated them in the morning keeping in mind that we could have a barbaque dinner later in the evening.Satish (my husband) is a very willing and enthusiastic helper especially with barbaques.He helped light up the coals and got the <span style="font-style: italic;">"kumpati"</span> all ready to cook the fish in a jiffy..:)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/fried_fish_barbacue.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/fried_fish_barbacue.jpg" alt="" border="0" /></a><span style="font-style: italic;">Charcoal Grilled Pomfret Recipe</span><br /><br /><span style="font-style: italic;">Ingredients:</span><br /><span style="font-style: italic;">4 big white pomfrets (chanduva or mackarel)</span><br /><span style="font-style: italic;">juice of one lemon</span><br /><span style="font-style: italic;">1 tbsp ginger garlic paste</span><br /><span style="font-style: italic;">big pinch turmeric pwd</span><br /><span style="font-style: italic;">1 tsp red chilli pwd</span><br /><span style="font-style: italic;">1 tsp coriander pwd</span><br /><span style="font-style: italic;">1/2 tsp cumin pwd</span><br /><span style="font-style: italic;">salt to taste</span><br /><br />Wash, clean and dry the fish. Make slits on the fish and marinate it in salt and lime juice for 10 minutes.Meanwhile mix together ginger-garlic paste,turmeric pwd,chilli pwd,coriander pwd and cumin pwd and apply this paste to each of the fish and keep aside for atleast 2-3 hours.You can adjust the spiceness of the marinade according to your choice.I marinated the fish for around 10 hours and refrigerated it.Remember fish or meat marinated over a longer period tastes best as it absorbs the flavors well.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/marinated_pomphrets_chanduva_chepa.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/marinated_pomphrets_chanduva_chepa.jpg" alt="" border="0" /></a>Half an hour before you actually want to eat your dinner,get your <span style="font-style: italic;">kumpati</span> (stove) up and ready by lighting up the charcoal and you should have red hot burning embers of coal like shown in the picture.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/boggula_kumpati_burning_embers.jpg"><img style="cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/200/boggula_kumpati_burning_embers.jpg" alt="" border="0" /></a><br />Grease a grill or hot plate with big holes (like the one shown in the picture) and place the marinated fish (brush oil over the fish before placing it on the hot plate) over it and place the hot plate over the <span style="font-style: italic;">kumpati</span> or hot stove.<br />Let it cook for 3-4 minutes and then turn the fish on the other side and let it cook for another 3-4 minutes or till golden brown. The real secret to grilling these pomfrets is to not overcook them.Watch closely as you cook the fish ...grill hot and fast and take it off the heat as soon as you can.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/fish_cooking_coal.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/fish_cooking_coal.jpg" alt="" border="0" /></a>You have a perfected cooked moist fish with a mellow smoky flavor ready to be devoured.Serve hot with slices of lemon wedges, salad and chutney.<br /><br />Note:This fish tastes best when cooked in a tandoor or on a charcoal barbecue or <span style="font-style: italic;">kumpati</span>.However if these methods of cooking are'nt available then use a grill or bake in the oven.<br /><br />The spices used in the marination for cooking the pomfret differs region wise and the marinade for this particular fish is one which is popular in our home.I use different marinades using yogurt, garam masala and other spices each time I cook fish and hope to share them in my future posts.<br /><br />Grilling/roasting over charcoal heat or tandoori cooking calls for very little fat or oil and the smoky flavor enhances the taste of the food cooked.So if you are want to cook some low calorie foods,investing in a grill or home tandoor does make sense.So all you weight watchers out there,here’s a very simple,low calorie,healthy,flavorful seafood Indian appetizer (cooked with minimal fat) that you will find hard to resist..:).<br /><br />Some of the other seafood recipes I blogged earlier are <a href="http://indiacuisine.blogspot.com/2006/01/andhra-chepa-pulusu-fish-cooked-in.html">Andhra Chepa Pulusu (Fish cooked in tangy gravy)</a>, <a href="http://indiacuisine.blogspot.com/2006/01/new-years-dinner-recipe-photo-swap.html">Chepa Vepudu (Fish Fry)</a>, <a href="http://indiacuisine.blogspot.com/2006/01/chinese-sweet-sour-chicken-legs-and.html">Spiced Fish Fillets</a> and <a href="http://indiacuisine.blogspot.com/2006/01/andhra-royallu-iguru-prawns-curry.html">Royyalu Iguru (Prawns Curry)</a></span> and <span style="font-size:85%;"><a href="http://indiacuisine.blogspot.com/2006/02/drumstick-shrimp-curry-royallu-munaga.html">Royyalu Mungakaaya Kura (Prawn curry cooked with Drumsticks)</a>.<br /></span></div><br /><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Fish" rel="tag">Fish</a>,<a href="http://technorati.com/tag/Indian+Cooking" rel="tag">Indian Cooking</a>,<a href="http://technorati.com/tag/Low+Calorie+Recipes" rel="tag">Low Calorie Recipes</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag">Flickr</a></span>Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-18754239.post-1143723728204224552006-03-30T13:40:00.000+05:302007-03-17T07:12:49.870+05:30Ugadi Pachadi -Andhra Delicacy Reflecting Different Flavors Of Life<div style="text-align: justify;"><span style="font-size:85%;">Today we are celebrating <span style="font-style: italic;">Ugadi</span>,the Telugu New Year Day, which is the first festival of our Telugu calendar and the first big festival that comes after <a href="http://indiacuisine.blogspot.com/2006/01/harvest-festival-makara-sankranti.html">Sankranti</a>.Our Andhra festival is known by different names in different states of India like <span style="font-style: italic;">“Gudi Padwa”</span> in Maharastra and <span style="font-style: italic;">“Ugadi”</span> in Andhra Pradesh and Karnataka.Whatever the name this festival takes in different regions,it heralds the dawn of Vasanth Rutu (Spring Season),which is considered the first season of the year (Chaitra Maasam) .<span style="font-style: italic;">Ugadi</span> to the Telugu speaking people marks a beginning of a new year in which nature is in full bloom, symbolizing regeneration and celebrating the season’s freshness.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/ugadi_pachadi_andhra_traditional_sweet_bitter_chutney.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/ugadi_pachadi_andhra_traditional_sweet_bitter_chutney.jpg" alt="" border="0" /></a>With the coming of <span style="font-style: italic;">Ugadi</span>, mango season is in full swing with fresh green mangoes flooding the rythu bazaars,garlands of marigold,roses,kanakaambaram, chamanti,naturally perfumed jasmine flowers (mallepuulu) which are in full bloom adorn the deities in temples and yes,you find most of our Andhra women’s braids are adorned with clusters of mallepuulu (jasmine flowers).The doorways of our homes are adorned with mango leaves which signifies prosperity and general well-being.But the most unique and significant tradition of <span style="font-style: italic;">Ugadi </span>is beginning the new year with savoring a unique flavored pachadi (chutney) that epitomizes the spirit of <span style="font-style: italic;">Ugadi</span> called <span style="font-style: italic;">"Ugadi Pachadi"</span>,with sweet,sour,pungent and bitter tastes (shadhruchulu or six tastes). This chutney or sauce is a symbolic reminder of the myriad facets of life in a sense prepares us for the year ahead.Of course,other than the special pachadi we also prepare special foods with the use of raw mango like papppu maamidikaaya,maamidi pulihora,maamidi kobari pachadi,<a href="http://indiacuisine.blogspot.com/2006/01/harvest-festival-makara-sankranti.html">pulihora</a>,<a href="http://indiacuisine.blogspot.com/2006/01/bobattu-puran-poli-sweet-lentil.html">bobattulu</a>, payasam and <a href="http://indiacuisine.blogspot.com/2006/02/ulli-garelu-medu-vadai-lentil.html">garellu</a>.<br /><br /><span style="font-style: italic;">Ugadi Pachadi</span> is a special preparation prepared in every Andhra home on Telugu New Year’s day.Its made with fresh tamarind,jaggery(panela),fresh mangoes and neem flowers (margosa).One can add sugarcane,coconut and bananas also.The sweetness of jaggery,the sourness of tamarind,the bitterness of neemflower and the pungent flavor of the green mango skin,spice of the chilli powder ,raw tender mango’s taste and lastly salt form the shadhruchulu or six tastes of the sauce.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/ugadi_pachadi_ingredients_telugu_new_year.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/ugadi_pachadi_ingredients_telugu_new_year.jpg" alt="" border="0" /></a><br /><span style="font-style: italic;">Andhra Ugadi Pachadi Recipe</span><br /><span style="font-style: italic;">Ingredients:</span><br /><br /><span style="font-style: italic;">1 cup of raw fresh mango (cleaned and dried and finely chopped along with skin into small pieces)</span><br /><span style="font-style: italic;">1 tbsp of margosa flowers (neem tree flowers)</span><br /><span style="font-style: italic;">1 cup of grated jaggery</span><br /><span style="font-style: italic;">1 tbsp of fresh finely chopped coconut pieces (optional)</span><br /><span style="font-style: italic;">3 -4 tbsp tamarind paste</span><br /><span style="font-style: italic;"></span><span style="font-style: italic;">red chilli pwd (according to your choice)</span><br /><span style="font-style: italic;">salt to taste</span><br /><br />Mix all the above ingredients to form a sauce like appearence.If you want a thin and watery chutney add very little water (2-3 tbsps).<br />Note: You can also add small pieces of sugarcane,pieces of ripe banana,putanaala pappu(roasted channa dal) along with the above ingredients.<br />Each home has its own version of preparing the ugadi pachadi but the main ingredients (reflecting all the six flavors) are as specified above.<br /><br />The myriad rich taste of this delicacy tickles and lingers on our tongue for a long time leaving a medley of flavors.The flavors of the <span style="font-style: italic;">Ugadi Pachadi</span> signifies that the mixture of bitter margosa flowers and sweet jaggery reflect the myriad facets of life,both joy and sorrow and prepares one to face both good and bad in the year to come.During this season we find people eating neem leaves and flowers at the onset of Vasantha Ruthu and through out the spring season as its a counter measure for <a href="http://indiacuisine.blogspot.com/2005/11/ayurvedic-principles-of-nutrition.html">kapha dosha individuals</a> (kapha dosha increases around this period).Ugadi Pachadi is a healthy low calorie pachadi where the Neem flowers , new tamarind, jaggery and fresh raw mangoes contain nutrients that cleanse the system and act as prophylactics(prevention of illness or disease).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/ugadi_pachadi.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/ugadi_pachadi.jpg" alt="" border="0" /></a><br /></span><span style="font-weight: bold;font-size:85%;" > <span style="color: rgb(204, 0, 0);">Ugadi Subhakankshulu!Wishing you all a very happy Ugadi and a great year ahead!</span></span><span style="font-size:85%;"><br /></span></div><br /><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Vegetarian" rel="tag">Vegetarian</a>,<a href="http://technorati.com/tag/Telugu" rel="tag">Telugu</a>,<a href="http://technorati.com/tag/Andhra" rel="tag">Andhra Recipes</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag">Flickr</a>Unknownnoreply@blogger.com37tag:blogger.com,1999:blog-18754239.post-1143477425742104032006-03-27T18:00:00.000+05:302006-04-18T20:55:14.463+05:30Peanut Flavored Vegetable Fried Rice & Stir Fried Vegetables In Peanut-Chilli Sauce<div style="text-align: justify;"><span style="font-size:85%;">Over the weekend,I cooked a very simple, visually appealing,wholesome, comforting ,nutritious meal with loads of vegetables and which didnt take in too much of cooking time.I really wasn’t in an adventurous mood and decided to play safe with the ingredients used in making a <span style="font-style: italic;">Indo-Chinese fusion</span> meal, comprising of a vegetable stir fry and fried rice dish ,since we had an elderly guest visiting us for lunch.He is the typical Andhrite who loves his rice and <a href="http://indiacuisine.blogspot.com/2006/01/andhra-chepa-pulusu-fish-cooked-in.html">chepa pulusu </a>(fish cooked in a tangy spicy sauce) and whose meal has to have spice,definitely not bland.It was a challenge to me with hubby dear wanting to eat a meal with a Chinese flavor and a relative (with an uninitiated palate to Chinese cuisine)who loves spice and was willing to eat whatever I served him.</span><br /><br /><span style="font-size:85%;">What I like about <a href="http://indiacuisine.blogspot.com/2006/01/sprouts-fried-rice-indo-chinese-fusion.html">Indo-Chinese fusion cooking</a> is, you have enough room to experiment from scratch,don’t have to follow any particular cookbook method,less cooking time though the preparation time is much more than the actual cooking time..:)and the recipes are not traditional in the sense that they haven’t been passed down by our grandmothers.<span style="font-style: italic;">Indo-Chinese fusion cooking</span> is versatile(free-style) in the fact that you can mix and match different foods and ingredients,flavors and textures to suit your palate and gives you the freedom to concote your own recipes.</span><br /><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/peanut_flavored_vegetable_fried_rice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/peanut_flavored_vegetable_fried_rice.jpg" alt="" border="0" /></a>So here it is, my creation <span style="font-style: italic;">Indo-Chinese medley</span> of a simple and easy ,yet flavorful and nutritious peanut flavored vegetable fried rice and vegetable stir fry in peanut-chilli sauce where the cooking style or technique is primarily Chinese and infused with Indian ingredients.</span><br /><br /><span style="font-style: italic;font-size:85%;" >Peanut Flavored Vegetable Fried Rice</span><br /><br /><span style="font-style: italic;font-size:85%;" >Ingredients:</span><br /><span style="font-style: italic;font-size:85%;" >2 cups of cooked basmati rice or any long grained rice(each grain should be separate and the rice should be completely cool)</span><br /><span style="font-style: italic;font-size:85%;" >1 1/2 tbsp peanut oil</span><br /><span style="font-style: italic;font-size:85%;" >1 bunch of chopped spring onions </span><br /><span style="font-style: italic;font-size:85%;" >2 green chilli slit length wise</span><br /><span style="font-style: italic;font-size:85%;" >1 small cup of chopped carrots </span><br /><span style="font-style: italic;font-size:85%;" >1 small cup of chopped french beans</span><br /><span style="font-style: italic;font-size:85%;" >1 small cup of chopped cabbage </span><br /><span style="font-style: italic;font-size:85%;" >1 small cup of boiled green peas</span><br /><span style="font-style: italic;font-size:85%;" >½ tsp white pepper powder</span><br /><span style="font-style: italic;font-size:85%;" >1 tbsp white vinegar</span><br /><span style="font-style: italic;font-size:85%;" >2 tbsps of coarsely pwd roasted peanuts </span><br /><span style="font-style: italic;font-size:85%;" >salt to taste </span><br /><br /><span style="font-size:85%;">Heat peanut oil to a smoking hot pan or wok and add the carrots and beans and stir fry them for 2 minutes and then add the cabbage, capsicum,green chillis and onions and stir fry on high heat tossing them about till the vegetable get tender.Now add the green peas.</span><br /><span style="font-size:85%;">Immediately add the cold cooked rice ,salt,white pepper powder and peanut pwd and stir fry for sometime till rice and vegetables are nicely mixed together.</span><br /><span style="font-size:85%;">Add the vinegar and stir in everything till well mixed and then sprinkle the chopped spring onions and stir it in and serve hot.Remove the green chillis from the rice before serving.</span><br /><br /><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/stir_fried_vegetables_indo_chinese_recipe.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/stir_fried_vegetables_indo_chinese_recipe.jpg" alt="" border="0" /></a></span><span style="font-style: italic;font-size:85%;" >Stir-Fried Vegetables in Peanut-Chilli Sauce<br /><br />Ingredients:</span><br /><span style="font-style: italic;font-size:85%;" >1 green capsicum, cut into big pieces</span><br /><span style="font-style: italic;font-size:85%;" >1 red capsicum, cut into big pieces</span><br /><span style="font-style: italic;font-size:85%;" >2 onions (quartered)</span><br /><span style="font-style: italic;font-size:85%;" >2 carrot thinly sliced (diagonally)</span><br /><span style="font-style: italic;font-size:85%;" >1 bunch of spring onions,finely chopped</span><br /><span style="font-style: italic;font-size:85%;" >1 small cup of boiled green peas</span><br /><span style="font-style: italic;font-size:85%;" >1 cup cabbage cut into big pieces</span><br /><span style="font-style: italic;font-size:85%;" >1 tsp freshly minced ginger</span><br /><span style="font-style: italic;font-size:85%;" >2 tbsp peanut oil (I prefer peanut oil for the flavor it imparts to the food and it holds up to the hot-pan temp which is vital to chinese cooking) </span><br /><span style="font-style: italic;font-size:85%;" >1 tbsp soya sauce</span><br /><span style="font-style: italic;font-size:85%;" >1 tbsp cornstarch mixed in 3-4 tbsps of water</span><br /><br /><span style="font-style: italic;font-size:85%;" >For sauce:</span><br /><span style="font-style: italic;font-size:85%;" >7-8 tbsps of water</span><br /><span style="font-style: italic;font-size:85%;" >7-8 garlic flakes (fry in a tsp of oil till rawness disappears)</span><br /><span style="font-style: italic;font-size:85%;" >4-5 dry red chillis (deseed and soak in water for 10 minutes so that the pungency is reduced)..you can reduce the chillis if you want less spice</span><br /><span style="font-style: italic;font-size:85%;" >3 tbsps roasted peanuts</span><br /><span style="font-style: italic;font-size:85%;" >1 tbsp of grated jaggery (or brown sugar or panela)</span><br /><span style="font-size:85%;">Grind all the above ingredients for the sauce to a paste.</span><br /><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/indo_chinese_stir_fried_vegetables.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/indo_chinese_stir_fried_vegetables.jpg" alt="" border="0" /></a></span><span style="font-size:85%;">Heat a pan or wok to smoking hot and then add oil.Add minced ginger and stir fry for a few seconds and let the aroma permeate the kitchen.Now add carrots and stir fry for a minute and then add the cabbage,capsicum and onions.Now stir fry all the vegetables constantly till tender.Dont over cook them.They should be crunchy and crisp and not mushy.</span><br /><span style="font-size:85%;">Now add the peanut chilli sauce and soya sauce and stir fry till the vegetables are well coated.Add 2-3 tbsps of water and salt, if your find the the sauce is getting stuck to the vessel.Dont fret.Its natural and keep stir frying for a few minutes and then add the cornstarch with the water and let it combine with the vegetables till your get a glazed look to the vegetables.</span><br /><span style="font-size:85%;">Garnish with scallions and serve hot with any fried rice or noodles.</span><br /><br /><span style="font-size:85%;">Indeed,the vegetable fried rice generously flavored with peanuts and stir fry vegetable dish in a very flavorful sauce was delicious and had my guest asking for more.I knew my tyrst with Indo-Chinese fusion cooking was successful in initiating his palate to a totally new taste.I had earlier blogged about some of my adventures with Indian-Chinese fusion cooking like <a href="http://indiacuisine.blogspot.com/2006/01/sprouts-fried-rice-indo-chinese-fusion.html">Sprouts Fried Rice</a>,<a href="http://indiacuisine.blogspot.com/2006/01/chinese-sweet-sour-chicken-legs-and.html">Spiced Fish Fillets</a> and <a href="http://indiacuisine.blogspot.com/2006/01/chinese-sweet-sour-chicken-legs-and.html">Sweet and Sour Chicken Legs</a>,and they were devoured even before they reached the dining table..:).</span><br /><br /><span style="font-size:85%;">Since this fusion meal is loaded with nutritious vegetables,it makes an apt entry to Sweetnicks <a href="http://sweetnicksthingsyouneedtoknow.blogspot.com/2006/01/what-is-arf5-day-tuesday.html">Anti-Oxidant Rich Foods ARF 5 Day</a> as well as Meena's "From My Rasoi" March theme <a href="http://www.hookedonheat.com/2006/03/02/from-my-rasoi-3-fusion/">Fusion Foods</a>.</span></div><br /><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Indo+Chinese+Recipes" rel="tag">Indo-Chinese Recipes</a>,<a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag"> Flickr</a></span>Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-18754239.post-1143136771269890152006-03-23T23:24:00.000+05:302006-04-12T20:23:25.693+05:30Majjiga - Andhra Spiced Buttermilk (Salted Yogurt Drink)<div style="text-align: justify;"><span style="font-size:85%;">Summer time conjures up memories of big cool earthern pots of churned buttermilk kept in the open verandah of my tatayya’s (grandfather) farmhouse and those visiting him being offered a glass of cool refreshing <span style="font-style: italic;">‘majjiga’ </span>(Telugu term for buttermilk)-the quintessential summer drink.I reminse the good olden days of sharing some great moments with tatayya over a glass of <span style="font-style: italic;">chikkati majjiga</span> (thick buttermilk). I grew up drinking <span style="font-style: italic;">‘majjiga’</span> and it still is a routine affair in our home... call it a mix of tradition, habit , nutrition and comfort. Visit any Andhra home during summer time and you are sure to be welcomed with a chilled glass of <span style="font-style: italic;">majjiga </span>(moru(Tamil),majjige(Kannada),chaas(Gujarati),lassi(punjabi)).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/buttermilk_majjiga.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/buttermilk_majjiga.jpg" alt="" border="0" /></a><span style="font-style: italic;">Majjiga</span> is an integral part of Andhra cuisine and no meal is complete without <span style="font-style: italic;">Majjiga</span> which is usually taken towards the end of a meal as it has the ability to enhance digestion.<span style="font-style: italic;">Majjiga</span> which is known by different names in the West like Salted Yogurt Drink,Yogurt Shake and Indian Drinking Yogurt is a blend of three tastes which are sweet,sour and astringent.<span style="font-style: italic;">Majjiga</span> is one of the easiest recipes even a 6 year old can whip up and is nothing but a blend of fresh curds,plain water and salt.Replace the salt with sugar and it becomes <span style="font-style: italic;">Sweet Lassi</span>,a very popular sweet drink beverage in North India,having its origins in Punjab.<br /><br />The best way to prepare <span style="font-style: italic;">‘majjiga’</span> is to always use fresh home made curds and mix it in equal parts of water to make a thick buttermilk (<span style="font-style: italic;">chikkati majjiga</span>).For a more thinner <span style="font-style: italic;">majjiga</span> add 3 parts of water to one part of curds and use a hand churner or <span style="font-style: italic;">kavvam</span> (traditional wooden or stainless steel churner) to churn the mixture ,rolling it back and forth between your hands.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/buttermilk_churner_kavvam.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/buttermilk_churner_kavvam.jpg" alt="" border="0" /></a>Do this for 2 minutes.This action helps in blending the mixture well and any fat which is in the curd will separate and rise to the top.Skim off the fat.(If you don’t have a hand churner similar to the ones shown in the picture ,use a blender to blend on low speed for a minute)<br /><br /><span style="font-style: italic;">Andhra Spiced Buttermilk </span>is a soothing combination of fresh home made curds,water,fresh curry leaves,crushed ginger,green chillis,salt and a dash of lemon juice.This spice and herb infused drink is a perfect blend of myriad flavors ….sweet,spicy,sour and salty which balances and pacifies all the three doshas.<a href="http://indiacuisine.blogspot.com/2005/11/ayurvedic-principles-of-nutrition.html">Vata,Pitta and Kapha</a>,strengthens and increases our appetite and digestive power.<br /><br /><span style="font-style: italic;">Andhra Spiced Buttermilk<br /></span><br /><span style="font-style: italic;">Ingredients:</span><br /><span style="font-style: italic;">4 glasses of buttermilk(made from 4 parts water and 1 part curds)</span><br /><span style="font-style: italic;">1-2 green chillies finely chopped (adjust according to your choice)</span><br /><span style="font-style: italic;">½” ginger piece grated or crushed</span><br /><span style="font-style: italic;">few curry leaves (only fresh leaves)<br />1-2 tbsp lemon juice </span><br /><span style="font-style: italic;">salt to taste </span><br /><span style="font-style: italic;">coriander leaves(optional)</span><br />Mix all the above ingredients and chill.Serve cold.<br /><br />Another variation is to add a tempering of mustard seeds and curry leaves to the above prepared <span style="font-style: italic;">majjiga</span>.Heat ½ tsp of oil in a pan and add 1/2 tsp of mustard seeds and let them splutter.Add the curry leaves and let the flavors blend in the oil, remove from heat and immediately add to the <span style="font-style: italic;">majjiga</span> and cover for a few minutes and then blend with a churner for a minute and chill. Serve cold.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/majjiga_andhra_spiced_buttermilk.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/majjiga_andhra_spiced_buttermilk.jpg" alt="" border="0" /></a><span style="font-style: italic;">Another version is nimmakaaya majjiga or nimma majjiga which is plain salted majjiga (blend of curds and water)with a dash of lemon juice.</span><br /><span style="font-style: italic;">North Indian version of buttermilk or lassi calls for the use of rock salt,dry roasted cumin pwd and fresh mint leaves.<a href="http://en.wikipedia.org/wiki/Lassi">Read more about Lassi</a>.<br /></span><br />Each home has its own version of buttermilk be it North, South ,East or West.The basic recipe of buttermilk is the same,only the infusion of spices and herbs differs according to each home or region.Read more about curds or <a href="http://en.wikipedia.org/wiki/Yogurt#Home-made_yoghurt">yogurt and home made yogurt</a>.<br /><br /><a href="http://indiacuisine.blogspot.com/2005/11/principles-of-ayurvedic-nutrition.html">Ayurvedic nutrition</a> recommends buttermilk to pacify <a href="http://indiacuisine.blogspot.com/2005/11/ayurvedic-principles-of-nutrition.html">Pitta dosha</a> (with the addition of sugar or rose water), pacify <a href="http://indiacuisine.blogspot.com/2005/11/ayurvedic-principles-of-nutrition.html">Vata </a>and<a href="http://indiacuisine.blogspot.com/2005/11/ayurvedic-principles-of-nutrition.html"> Kapha</a> (use of rock salt, honey,spices like dry-roasted cumin pwd, black pepper and herbs like ginger).Buttermilk is highly recommended as one the best home remedies for certain ailments like piles,diarrhoea,jaundice and dysfunctions of liver and spleen.Read more about the <a href="http://www.urday.com/liquid.htm">benefits of buttermilk</a>.<br /><br />This traditional thrist-quenching refreshing drink with high therapeutic and nutritional properties is appetizing,cooling,rejunuvating,soothing and serves as an excellent antidote to sunstrokes during Indian peak summer times. It tones the small intenstine,very light on the stomach and easy to digest unlike other dairy products like cheese and paneer.It goes without saying that <span style="font-style: italic;">majjiga</span> is the healthiest low calorie milk product among the many dairy products and works as a good calcium substitute for the high calorie dairy products.<br /><br />Buttermilk serves as a good home remedy for removing sun tan.Apply buttermilk to the face and rinse off with cool water, once dry.Do this regularly and your tan disappears and your face gets back it lost glow.So it works as a beauty enhancer too…:)<br /><br />I had to start with my series on <a href="http://indiacuisine.blogspot.com/2006/03/indian-drinks-and-sharbats-cool-fruit.html">“Indian Drinks & Sharbats”</a> with this heavenly traditional drink which most of us in Andhra cannot do without.So instead of heading for aerated drinks this summer,try out the irresistible, nourishing,old-fashioned beverage <span style="font-style: italic;">'majjiga'</span> which will revitalize you and keep you cool throughout the delirious hot season.<br /></span><br /></div><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Vegetarian" rel="tag">Vegetarian</a>,<a href="http://technorati.com/tag/Indian+Drinks+And+Sharbats" rel="tag">Indian Drinks And Sharbats</a>,<a href="http://technorati.com/tag/Andhra" rel="tag">Andhra Recipes</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag">Flickr</a></span>Unknownnoreply@blogger.com27tag:blogger.com,1999:blog-18754239.post-1142871770184066222006-03-20T21:51:00.000+05:302007-03-28T16:05:26.696+05:30"Indian Drinks And Sharbats" - Cool Fruit Treats To Beat The Summer Heat<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/bananas_fruit_vendor.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/bananas_fruit_vendor.jpg" alt="" border="0" /></a><span style="font-size:85%;">Well,summer is officially here in India.Its getting hot and as we reside in a coastal area of Andhra Pradesh,the humidity levels are pretty high.Inspite of the sweltering heat,this is the time of the year I look forward to <span style="font-style: italic;">barbecues, watermelons,sweet juicy ripe mangoes,corn on the cob,lemonades and healthy fresh fruit drinks</span>. </span><br /><br /><span style="font-size:85%;">Summer offers a wider variety <span style="font-style: italic;">vegetables</span> than any other season and ripe and <span style="font-style: italic;">juicy fruits like watermelons, guavas,lichees, mangoes, musk melons, sweet lime (mousambi), oranges,papaya, grapes,bananas, pineapples, sapota(chikku), pomegranate</span> are available in abundance absolutely fresh from the farm and sold by the farmers themselves at the <span style="font-style: italic;">Rythu Bazaars</span> (Farmer’s Market) at very reasonable prices(as there is no middle man involved here).<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/guavas.1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/guavas.1.jpg" alt="" border="0" /></a>It’s an absolute delight to visit the <span style="font-style: italic;">Rythu Bazaar</span> and interact with the farmers and watch them arrange the fresh produce early in the morning...:)Infact I visit the <span style="font-style: italic;">Rythu Bazaar</span> ,which is a stone’s throw away from my home,almost everyday on my way back home after my morning walk to pick up fresh <span style="font-style: italic;">vegetables and fruits</span>.You can look forward to seeing some pictures of <span style="font-style: italic;">Rythu Bazaar</span>,the farmers and their produce in my future posts.</span><br /><br /><span style="font-size:85%;">During the entire summer season, I make a variety of cool thirst-quenching refreshing <span style="font-style: italic;">fruit drinks</span> and <a href="http://indiacuisine.blogspot.com/2005/11/mixed-sprouts-corn-salad-ayurvedic.htmll">salads</a> almost every day.Summer is extremely harsh on us here in India and sometimes the temperature soars as high as 47 degrees Celsius and the coastal areas face high humidity.Its very common to find people suffering from heat strokes,heat exhaustion and heat stress during these hot weather months.The only mantra I follow for myself and my family to keep the body cool and prevent dehydration is by drinking plenty of fluids and eat an abundance of <span style="font-style: italic;">fruits and vegetables</span> and reduce intake of oily and spicy food.Our consumption of <span style="font-style: italic;">vegetables and fruits</span> during these summer months is the highest than in any other season.</span><br /><br /><span style="font-size:85%;">I want to share some of the tips I generally follow during the summer season to beat the sizzling heat and stay cool.<span style="font-weight: bold;">Drink water,water and more water</span>...I consume a lot of fluids and drink atleast 12 glasses of water ..ie about 4 litres of water.If you have difficulty in drinking 12 glasses of water,ensure that you can drink atleast 8 glasses of water and supplement your water intake with healthy drinks of your choice like a lemonade or fresh <span style="font-style: italic;">fruit drinks</span>.You don’t have to concote a fancy sharbat or drink,even a humble lemonade or <span style="font-style: italic;">nimmakaaya neelu (nimbu paani)</span> will do.</span><br /><br /><span style="font-size:85%;">When we are sweating, our bodies are losing out on essential moisture and minerals like potassium and eating <span style="font-style: italic;">fresh fruits</span> or intake of <span style="font-style: italic;">fruit drinks</span> and <a href="http://indiacuisine.blogspot.com/2005/12/carrot-perugu-pachadi-carrot-yogurt.html">healthy salads</a> replenishes minerals and helps absorb and retain fluids and helps us stay hydrated and refreshed.We drink a lot of <span style="font-style: italic;">tender coconut water</span> throughout the summer season and we are fortunate to have home grown coconut trees.Those pictures you see are the coconut trees grown in our garden.<span style="font-style: italic;">Tender coconut water</span> is the best bet for the hot summer.I just love the soft and creamy pulp of a <span style="font-style: italic;">tender coconut</span>..its simply heavenly..:)According to <a href="http://indiacuisine.blogspot.com/2005/11/principles-of-ayurvedic-nutrition.html">Ayurvedic nutrition</a> the liquid from a <span style="font-style: italic;">tender coconut</span> (90% is water) is so pure and cooling with immense healing properties and is known to <a href="http://indiacuisine.blogspot.com/2005/11/ayurvedic-principles-of-nutrition.html">pacify pitta dosha</a> and alleviates any <a href="http://indiacuisine.blogspot.com/2005/11/ayurvedic-principles-of-nutrition.html">pitta-related disorders</a>.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/coconut_tree.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/coconut_tree.jpg" alt="" border="0" /></a><span style="font-size:85%;">I guess, most of us are used to air-conditioned environments during the summer season. My advice is to avoid extreme changes in temperature at once. If you are feeling extremely hot and are sweating, due to the sweltering heat,then don’t get into an air-conditioned environment immediately on entering your home.First try to cool your body down (room temperature) before getting into the luxury of your air-conditioned room. Our bodies should not be exposed to extreme temperature variations.Try to use as much of ceiling or floor fans to keep cool than AC’s.We spread dry coconut branches and palm leaves all over our terrace and use coir blinds to cover our windows to prevent heat of the hot sun from entering the house and wet the coir blinds which helps in lowering the temperature inside the house.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/kobari_chettulu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/kobari_chettulu.jpg" alt="" border="0" /></a><span style="font-size:85%;">Avoid all aerated beverages and ice cold drinks with preservatives.They are a big 'no-no' and are banned in my home.I cant stress enough the importance of incorporating <span style="font-style: italic;">fruits</span> in your daily diet regime which gives you fiber,vitamin C and strengthens the immune system.<span style="">FRUITS</span> to me are absolutely heavenly and are 'manna from heaven' and I can live off <span style="font-style: italic;">fruits</span>..:).They are packed with nutrition, almost negligible calories,minimal fat,full of vitamins, phytonutrients and fibre and easily digestable.There’s nothing more delicious and nutritious as thirst-quenching refreshing drinks and <a href="http://indiacuisine.blogspot.com/2005/11/detoxifying-fruit-salad.html">fruit salads </a> and with the abundance of <span style="font-style: italic;">fresh fruit</span> choices available ,you sure can beat the heat and make this summer a savory experience.I hope to share with you a few of these <span style="font-style: italic;">fruit drinks</span> and <span style="font-style: italic;">sharbats</span> in my future posts.<br /><br />There are numerous ways to prepare refreshing <span style="font-style: italic;">fruit drinks</span> and <span style="font-style: italic;">sharbats </span>which are not only delicious but low in calories and full of nutrition.Most of them are traditional health drinks,herbal drinks and yes,they work on our skin as well and you can call them beauty enhancers too..:)These have worked for me and I hope they help you too.You will find that they are so simple to prepare with the least number of ingredients and yet effective in not only keeping us cool and healthy and bring out that shine to our skin and glow to the face.I look forward to sharing with you in my series on <span style="font-weight: bold;">“Indian Drinks & Sharbats”</span>,some healthy and refreshing <span style="font-style: italic;">fruit drinks,herbal drinks</span> and <span style="font-style: italic;">sharbets</span> which I prepare for my family during the summer season.So stay tuned..:)</span></div><br /><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Fruits" rel="tag">Fruits</a>,<a href="http://technorati.com/tag/Indian+Drinks+And+Sharbats" rel="tag">Indian Drinks And Sharbats</a>,<a href="http://technorati.com/tag/Cuisine" rel="tag">Cuisine</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag"> Flickr</a></span>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-18754239.post-1142531917410858622006-03-16T21:26:00.000+05:302006-04-18T10:31:58.430+05:30Vankaaya Paalu Posina Kura (Green Eggplants Cooked In Milk)<div style="text-align: justify;"><span style="font-size:85%;"><span style="font-style: italic;">Green Eggplant</span> or <span style="font-style: italic;">green brinjal</span>,one of the varieties in <span style="font-style: italic;">brinjals (</span></span><span style="font-size:85%;"><span style="font-style: italic;">eggplant,aubergine,vankaaya,baingan or badinjan)</span>, is one of the most common vegetable which is grown all year round in Andhra Pradesh,the state I belong.They are round to oval in shape with a thinner skin unlike the <span style="font-style: italic;">purple eggplants</span>.The small purple variety of <span style="font-style: italic;">brinjals</span> are used to prepare the famous Andhra delicacy <a href="http://indiacuisine.blogspot.com/2005/11/gutti-vankaaya-kura-stuffed-egg.html">Gutti Vankaaya Kura (stuffed brinjal curry)</a>.The green brinjal has fewer seeds and are white which is a sign that they are fresh and tender.These eggplants have a delicate flavor and cook easily and are best suited to prepare this dish and <a href="http://indiacuisine.blogspot.com/2005/12/vankaaya-pachadi-egg-plant-chutney.htmll">Vankaaya Pachadi</a>, an Andhra brinjal chutney recipe similar to Baingan Ka Bharta.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/vankaaya_paalu_posina_kura.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/vankaaya_paalu_posina_kura.jpg" alt="" border="0" /></a>These <span style="font-style: italic;">eggplants</span> sometimes have a bitter taste,especially during summers, and you can offset the bitterness by sprinkling a tsp of salt over them and place them in a colander so that the bitter juice of the brinjal pieces trickles down.Then wash them thoroughly in water and squeeze off excess water.<span style="font-style: italic;">Vakaaya Paalu (milk) Posina (pour) Kura</span> is a very simple, easy-to-make,low fat dish where the <span style="font-style: italic;">brinjals</span> (as name suggests in Telugu) are blended in milk which give the curry a rich and sweet flavor.<br /><br /><span style="font-style: italic;">Vankaaya Paalu Posina Kura </span><br /><span style="font-style: italic;">Ingredients</span><br /><span style="font-style: italic;">1 large green brinjal (chopped into small cubes and place in salted water for 10 mts)</span><br /><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/green_brinjals_eggplants_vankaaya_water.jpg"><img style="cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/200/green_brinjals_eggplants_vankaaya_water.jpg" alt="" border="0" /></a><br /><span style="font-style: italic;">1 finely chopped onion </span><br /><span style="font-style: italic;">1 slit green chilli</span><br /><span style="font-style: italic;">1 tsp cumin seeds</span><br /><span style="font-style: italic;">5-6 slightly crushed garlic cloves </span><br /><span style="font-style: italic;">1” finely minced ginger piece</span><br /><span style="font-style: italic;">1 tsp red chilli pwd ( adjust according to your choice)</span><br /><span style="font-style: italic;">pinch of turmeric pwd<br />1 tsp coriander pwd<br />salt to taste</span><br /><span style="font-style: italic;">1 cup skimmed milk</span><br /><span style="font-style: italic;">10 curry leaves</span><br /><span style="font-style: italic;">1 tbsp oil</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/vakaaya_paalu_posina_kura.jpg"><img style="cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/200/vakaaya_paalu_posina_kura.jpg" alt="" border="0" /></a><br />Heat oil in a cooking vessel ,add the cumin seeds and let them brown.<br />Now add the garlic,ginger,curry leaves and green chilli and fry for a few seconds taking care not to burn the tempering.<br />Add the chopped onions and saute till the onions turn pink.<br />Add the chopped <span style="font-style: italic;">brinjals </span>and saute them for a few mts.Add the chilli pwd,coriander pwd and turmeric pwd.Combine.<br />Add salt and continue to saute for another 3-4 mts on slow fire covered till <span style="font-style: italic;">the brinjals</span> are almost cooked.<br />Now add the milk and go on stirring on medium heat till milk is completely combined with the <span style="font-style: italic;">brinjals </span>and you attain a thick curry consistency…this could take about 7-8 mts.You need to ensure that the milk doesn’t curdle,so keep stirring till the <span style="font-style: italic;">brinjals</span> are fully cooked in the milk and then turn off fire.<br />Serve with hot steamed rice or rotis.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/vankaaya_paalu_kura_white_rice_annam.jpg"><img style="cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/200/vankaaya_paalu_kura_white_rice_annam.jpg" alt="" border="0" /></a></span></div> <div style="text-align: justify;"><span style="font-size:85%;">Note:You can make this curry with other <span style="font-style: italic;">brinjal </span>varieties like<span style="font-style: italic;"> Thai Eggplants</span> or the purple variety.Ensure that they are tender and offset any bitterness before cooking the <span style="font-style: italic;">brinjals.<br /></span></span><br /><span style="font-size:85%;">Some tips on cooking <span style="font-style: italic;">brinjals</span> that I generally follow.If the skin is shrivelled and the seeds are black,don’t even think of using them, as they have matured and best discarded.Try to avoid cooking them in metallic utensils as they discolor the <span style="font-style: italic;">eggplants</span>.Soak the chopped <span style="font-style: italic;">brinjals</span> in water as they discolor when exposed to air.Soaking the <span style="font-style: italic;">eggplants</span> in salted water before cooking ensures that the salted water draws out the moisture and removes any bitterness and hence absorbs less fat while cooking.Try to cook <span style="font-style: italic;">brinjals</span> with the skin as the skin of the <span style="font-style: italic;">brinjal</span> is rich in flavonoids and other antioxidants, which can help reduce the risk of heart disease.<br /><br />Chlorogenic acid, an anti-oxidant found in <span style="font-style: italic;">eggplants</span>, is especially potent, with research suggesting it has anti-cancer, anti-microbial and anti-viral properties, as well as an ability to help reduce levels of "bad" LDL cholesterol.<span style="font-style: italic;">Eggplant</span> benefits those suffering from high blood pressure and due to its richness in vitamin D, it helps to strengthen our blood vessels and clear blood clots, thereby preventing stroke.<span style="font-style: italic;">Eggplant</span> is low in calories,high in potassium and vitamin K with good fibre content.Read more about the <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=22">medicinal and health benefits of<span style="font-style: italic;"> eggplants</span></a>.</span><br /><br /><span style="font-size:85%;">An ayurvedic remedy for indigestion is to drink soup made of <span style="font-style: italic;">brinjal</span> and tomato and this vegetable helps overcome constipation too.Hopefully, the health benefits of <span style="font-style: italic;">eggplants</span> should encourage all those <span style="font-style: italic;">brinjal</span> haters to venture into their kitchens and whip up a simple low calorie delicious dish like <span style="font-style: italic;">Vankaaya Paalu Posina Kura</span>..:)</span><br /></div> <span style="font-size:85%;"><br /></span><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Vegetarian" rel="tag">Cuisine</a>,<a href="http://technorati.com/tag/Indian+Cooking" rel="tag">Indian Cooking</a>,<a href="http://technorati.com/tag/Andhra" rel="tag">Andhra Recipes</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag">Flickr<br /><br /></a><br /></span>Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-18754239.post-1141822420892328042006-03-08T18:22:00.000+05:302006-08-18T02:01:49.346+05:30Nuvullu Annam (Sesame Flavored Rice)<div style="text-align: justify;"><span style="font-size:85%;"><span style="font-style: italic;">Sesame flavored rice</span> or <span style="font-style: italic;">Nuvullu Annam </span>is a light flavoured rice delicacy, enriched with nutrients from <span style="font-style: italic;">seasame seeds</span> and Indian spices.This dish is simple unlike a pampered biryani..:)in the fact that the main ingredient is only sesame seeds with the infusion of spices like curry leaves and mustard seeds in the tempering. <span style="font-style: italic;">Sesame seeds</span> have no aroma but the flavor intensifies by lightly dry roasting the seeds giving it a sweet and nutty taste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/nuvullu_annam.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/nuvullu_annam.jpg" alt="" border="0" /></a></span><span style="font-style: italic;font-size:85%;" >Nuvullu Annam (Seasame Flavoured Rice)</span><span style="font-size:85%;"><br /></span><span style="font-style: italic;font-size:85%;" >Ingredients:</span><span style="font-size:85%;"><br /><br /></span><span style="font-style: italic;font-size:85%;" >2 cups of cooked white rice (each grain should be separate)</span><span style="font-size:85%;"><br /></span><span style="font-style: italic;font-size:85%;" >2-3 green chillis slit length wise</span><span style="font-size:85%;"><br /></span><span style="font-style: italic;font-size:85%;" >1 1/2 tbsp ghee (clarified butter)</span><span style="font-size:85%;"><br /></span><span style="font-style: italic;font-size:85%;" >1 tsp mustard seeds</span><span style="font-size:85%;"><br /></span><span style="font-style: italic;font-size:85%;" >15-20 curry leaves (fresh leaves only)</span><span style="font-size:85%;"><br /></span><span style="font-style: italic;font-size:85%;" >1/2 tsp Bengal gram (senaga pappu,channa dal) (optional)</span><span style="font-size:85%;"><br /></span><span style="font-style: italic;font-size:85%;" >2-3 dry whole red chillis (you can add more if you want more spice)</span><span style="font-size:85%;"><br /></span><span style="font-style: italic;font-size:85%;" >1 tbsp coriander seeds</span><span style="font-size:85%;"><br /></span><span style="font-style: italic;font-size:85%;" >¼ cup of seasame seeds (dry roast the seeds in a pan for a few minutes on medium heat tossing them around and make a coarse powder and dont grind them too much...the nutrients of sesame seeds are better absorbed if they are ground)</span><span style="font-size:85%;"><br /></span><span style="font-style: italic;font-size:85%;" >salt to taste</span><span style="font-size:85%;"><br /><br />Dry roast the red chillis and coriander seeds in a pan for 4-5 minutes on medium heat tossing them about till the flavours come out and make a fine powder.Keep aside.<br />Heat ghee in a pan and add the mustard seeds and let them splutter.Add Bengal gram and let it turn brown.Add the curry leaves and green chillis and fry for a few seconds till the leaves turn a little crisp and the flavours blend in the oil.The curry leaves along with <span style="font-style: italic;">seasame</span> give an aromatic flavor to this dish and that is why the recipe calls for a wee bit more leaves than usual..:)<br />Add the red chilli pwd,coriander pwd,<span style="font-style: italic;">seasame powder</span> and salt and combine.<br />Add the cooked rice and combine it such that the spices coat the rice well.<br />Serve hot with any gravy curry or plain rasam and appadam(papad).<br /><br />Note:You can use red chilli pwd and coriander pwd instead of whole chillis and coriander seeds.But the best flavour is derived from dry roasting the whole spices and grinding them fresh.There is no substitute to that.Another piece of advice… If you don’t have fresh curry leaves on hand,I suggest you prepare this rice only when you have fresh leaves as the dry ones don’t give out that unique aroma and flavour which only the fresh ones impart.Remember its always the freshest ingredients that bring out the best of Indian cooking.<br /><br />Since I have blogged about one of the important ingredients used in South Indian cooking,let me elaborate on the <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=84">nutritional value of sesame seeds</a>.These seeds are high in iron content (equivalent to liver ,if not more),rich in manganese, copper and calcium and also contain Vitamin B1 (thiamine) and Vitamin E (tocopherol).They also contain powerful antioxidants called lignans, which are also anti-carcinogenic.Ancient <a href="http://indiacuisine.blogspot.com/2005/11/principles-of-ayurvedic-nutrition.html">Ayurvedic nutrition</a> recommends foods prepared with til or seasame seeds for <a href="http://indiacuisine.blogspot.com/2005/11/ayurvedic-principles-of-nutrition.html">Vata imbalance</a> (feeling low,depressed,anxiety and restlessness)persons. <span style="font-style: italic;">Seasame seeds</span> which have warming properties are one of the powerful vata balancing herbs other than cinnamon, cumin and ginger.Read more about the <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=84">health benefits of sesame seeds</a>.<br /><br />Southern Indian cuisine uses <span style="font-style: italic;">sesame oil</span> or <span style="font-style: italic;">gingilly /gingelly oil </span>for cooking purposes and flavoring a couple of vegetable curries and stews.Its very common in many homes to find, <a href="http://indiacuisine.blogspot.com/2005/11/idli-sambar-steamed-rice-cakes-with.html">Idlis (steamed rice cakes)</a> being doused with <span style="font-style: italic;">gingilly oil</span> and served with a spicy podi mixed in <span style="font-style: italic;">gingilly oil</span> instead of ghee. Infact the famous mango pickle of Andhra "aavakai" is prepared with <span style="font-style: italic;">gingilly oil</span>.<a href="http://indiacuisine.blogspot.com/2006/01/harvest-festival-makara-sankranti.html">Tamarind Rice or Pulihora</a> taste is further enhanced by adding<span style="font-style: italic;"> sesame seeds powder</span> or <span style="font-style: italic;">nuvvulu podi</span>.Among the wide variety of rice dishes of South India , <span style="font-style: italic;">Nuvullu Annam</span> is one of my favorites and the addictive flavor of <span style="font-style: italic;">sesame</span> in the<span style="font-style: italic;"> sesame rice </span> is sure to touch and delight your taste bud.<span style="font-size:78%;"><br /><br /><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Vegetarian" rel="tag">Cuisine</a>,<a href="http://technorati.com/tag/Indian+Cooking" rel="tag">Indian Cooking</a>,<a href="http://technorati.com/tag/Andhra" rel="tag">Andhra</a>,<a href="http://technorati.com/tag/Telugu" rel="tag">Telugu</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag">Flickr</a></span></span><br /></div>Unknownnoreply@blogger.com27tag:blogger.com,1999:blog-18754239.post-1141165922033516602006-03-01T01:22:00.000+05:302007-02-09T01:37:09.693+05:30Pav Bhaji -Medley of Spiced Mashed Vegetables With Toasted Buns<div style="text-align: justify;"><span style="font-size:85%;">Yet another Tuesday and its time for Sweetnick's <a href="http://sweetnicksthingsyouneedtoknow.blogspot.com/2006/01/what-is-arf5-day-tuesday.html">Antioxidant Rice Foods</a> 5-A-Day.The earlier recipes I submitted for this event were <a href="http://indiacuisine.blogspot.com/2006/01/arf-5-cauliflower-tomato-curry.html">Cauliflower Tomato Curry</a> ,<a href="http://indiacuisine.blogspot.com/2006/02/south-indian-tiffin-uthappams-lentil.html">Uthappams</a> and <a href="http://indiacuisine.blogspot.com/2006/02/arf-6-bisi-bele-bath-rice-lentils.html">Bisi Bele Bath</a> which is a rice dish with loads of vegetables.Actually I have started looking forward to this event as it really encourages me to think of recipes which include a lot more vegetables than usual.So this got me thinking as to what dish I should prepare which had atleast 4 to 5 vegetables,no,actually more than 5 and that's when <span style="font-style: italic;">Pav Bhaji</span>, the quintessential Mumbai street food,immediately came to my mind.Can you guess how many veggies went into making the <span style="font-style: italic;">bhaji</span>(vegetable)?Well, not 5 or 6 but 10 ..yes,you heard right,its 'TEN' vegetables!If that were not enough,the spice mix which give this dish its unique flavour, the <span style="font-style: italic;">pav bhaji</span> masala,is a mix of more than 20 odd spices.And the herbs that liven up the pav bhaji even further are ginger,garlic,turmeric and coriander leaves.<br /></span></div> <div style="text-align: justify;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/pav_bhaji.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/pav_bhaji.jpg" alt="" border="0" /></a>Among the ten vegetables required to prepare the bhaji , eight were sitting in the fridge and I only had to buy some bell peppers, beetroot and the most essential ingredients of this dish, <span style="font-style: italic;">Pav Bhaji Masala</span> and <span style="font-style: italic;">Pav</span> (bread).You can prepare the <span style="font-style: italic;">bhaji</span> without beetroot too but its just that I wanted to bring in that extra color to my version of the <span style="font-style: italic;">bhaji</span>..:).Probably cant compare it to the authentic <span style="font-style: italic;">'pav bhaji'</span>, the mumbai street food vendors churn out but it was very colorful,flavorful,satisfying and comforting medley of spicy veggies,not to mention nutritional,I have cooked and eaten this past week.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/pav_bhaji_ingredients.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/pav_bhaji_ingredients.jpg" alt="" border="0" /></a><br /><span style="font-style: italic;">Ingredients:</span><br /> <br /> <span style="font-style: italic;">For Bhaji:</span><br /> <span style="font-style: italic;">2 onions chopped finely</span><br /> <span style="font-style: italic;">1 tsp ginger garlic paste </span><br /> <span style="font-style: italic;">2 green chillis slit length wise</span><br /> <span style="font-style: italic;">1 capsicum finely chopped</span><br /> <span style="font-style: italic;">2 tomatoes finely chopped </span><br /> <span style="font-style: italic;">1 small cup each of chopped mixed vegetables (french beans, carrots, cauliflower, beetroot,potatoes,green peas,cabbage) </span><br /> <span style="font-style: italic;">3 tsps pav bhaji masala (any good brand,I used Everest)</span><br /> <span style="font-style: italic;">1 1/2 tsp red chilli powder</span><br /> <span style="font-style: italic;">1/4 tsp turmeric powder</span><br /> <span style="font-style: italic;">1/2 tsp sugar (optional)</span><br /> <span style="font-style: italic;">salt to taste<br />2 tbsp oil<br /> </span><span style="font-style: italic;">1 tbsp butter</span><br /> <span style="font-style: italic;">1/2 lemon juice</span><br /> <span style="font-style: italic;">2 tbsps chopped fresh coriander leaves,onion rings and lemon wedges for garnish</span><br /> <br /> <span style="font-style: italic;">8 pavs (buns)with butter to shallow fry the pavs</span></span><br /><span style="font-size:85%;"><br />Pressure cook all the vegetables except onions,capsicum and tomatoes.Once they are cooked till soft,mash them with a masher while they are hot.Dont drain away the left over water from the cooked vegetables.<br />Heat oil in a heavy bottomed vessel and add onions. Fry till the onions turn golden brown in colour. Add ginger-garlic paste and green chillies and fry for 2-3 minutes.Now add the bell peppers and fry for another 2 minutes.<br />Add pav bhaji masala,red chilli pwd,turmeric pwd,sugar and salt.Stir to combine and then add the tomatoes and fry till oil separates.<br />Add the mashed vegetables and stir to combine.Add a cup of water and adjust salt, let it cook on slow fire for 20 minutes.Turn off heat and add butter and lemon juice.Combine.<br />Garnish with onions rings and chopped coriander leaves.<br />Serve this bhaji with hot pavs lightly toasted in butter.<br /><br />Note: <span style="font-style: italic;">Bhaji</span> can be prepared with even 2-3 vegetables like carrots,peas,cauliflower or bottle gourd.You can serve this bhaji with plain bread or roti too.<br /><span style="font-size:85%;"><br />That sure was a lot of <a href="http://indiacuisine.blogspot.com/2005/11/murri-mixture-andhra-bhel-puri.html">Indian street food</a> fare we have had the past week..<a href="http://indiacuisine.blogspot.com/2006/02/aloo-tikki-corn-bhel-indian-street.html">aloo tikki</a> , <a href="http://indiacuisine.blogspot.com/2006/02/aloo-tikki-corn-bhel-indian-street.html">corn bhel</a></span></span><span style="font-size:85%;"> and <span style="font-style: italic;">Pao Bhaji</span>.Couldnt ask for more luring foods to treat my taste buds especially a dish like pav bhaji...:)</span><br /><br /><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Vegetarian" rel="tag">Vegetarian</a>,<a href="http://technorati.com/tag/Indian+Cooking" rel="tag">Indian Cooking</a>,<a href="http://technorati.com/tag/Cuisine" rel="tag">Antioxidants</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag">Flickr</a></span></div>Unknownnoreply@blogger.com22tag:blogger.com,1999:blog-18754239.post-1140883980509935552006-02-25T20:58:00.000+05:302006-03-09T23:28:56.536+05:30Ulli Garelu - Medu Vadai (Lentil Dumplings)<div style="text-align: justify;"><span style="font-size:85%;">No festive meal is complete without the classic dish <span style="font-style: italic;">'garelu'</span> or<span style="font-style: italic;"> 'garellu'</span> in most Andhra homes,be it for <span style="font-style: italic;">Sankranti,Ugadi,Ganesh Chaturthi</span> or <span style="font-style: italic;">Diwali</span>. Infact during <a href="http://indiacuisine.blogspot.com/2006/01/harvest-festival-makara-sankranti.html">Sankranti</a>,our major harvest festival,on Kanumu day,the sons-in-law of the family are treated to delectable delicacies and one savoury dish prepared is <span style="font-style: italic;">garellu</span> served with <a href="http://indiacuisine.blogspot.com/2005/11/simple-mutton-curry-indian-style-lamb.html">meat curry</a> , <a href="http://indiacuisine.blogspot.com/2005/11/idli-sambar-steamed-rice-cakes-with.html">sambar</a> and <a href="http://indiacuisine.blogspot.com/2005/11/idli-sambar-steamed-rice-cakes-with.html">coconut chutney</a>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/gaarellu_masala_vada.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/gaarellu_masala_vada.jpg" alt="" border="0" /></a>South Indian Tiffins boast of a variety of <span style="font-style: italic;">Vadas </span>or <span style="font-style: italic;">Garelu</span> like <span style="font-style: italic;">Medu Vada,</span><a style="font-style: italic;" href="http://indiacuisine.blogspot.com/2006/01/paramannam-sweet-rice-pudding.html">Masala Vada</a><span style="font-style: italic;">,Parappu Vadai,Ulundu Vadai</span> or <span style="font-style: italic;">Thayir Vadai</span> or <span style="font-style: italic;">Perugu Garellu</span> or <span style="font-style: italic;">Dahi Bhalla</span>(a North Indian style vada smothered in yogurt and tamarind sauce).What ever their name,the vadas or garelu with a crispy and crunchy exterior and a soft and fluffy inside are sure to delight your pallets.<span style="font-style: italic;">Garellu</span> (Lentil Dumplings) are prepared with whole black gram lentil batter.When chopped onions and green chillis are added to the batter,the prepared dumplings are called<span style="font-style: italic;"> 'Ulli Garellu'</span>.(ulli means onion in telugu)<br /><br />Ingredients:<br /><br />1 1/2 cup whole urad dal (black gram dal,minappappu)<br />1 tbsp raw rice<br />2" ginger very finely chopped<br />2-3 green chillies very finely chopped<br />1 big onion finely chopped<br />salt to taste<br />oil for deep frying<br /><br />Soak whole black gram dal and 1 tbsp raw rice for 5-6 hours.<br />Strain the water from the dal and grind to a paste sprinkling little water and salt.Dont grind all the dal at once,use small portions to grind batch wise as its easier to grind into a soft paste.Add salt while grinding to a fluffy paste.<br />Then add chopped onions,finely chopped ginger and green chillies to the batter and mix well.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/masala_vada_batter.jpg"><img style="cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/200/masala_vada_batter.jpg" alt="" border="0" /></a><br />Take a deep frying vessel and add enough oil for deep frying and the oil should be really hot.<br />Wet your hands with water and take a lemon sized ball and flatten it into a vada on a greased sheet or banana leaf.<br />Make a hole in the centre of the vada or gare so that it cooks evenly all over.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/garellu_shape_batter.jpg"><img style="cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/200/garellu_shape_batter.jpg" alt="" border="0" /></a><br />Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour.<br />Serve hot with <a href="http://indiacuisine.blogspot.com/2005/12/kodi-kura-simple-traditional-chicken.html">chicken curry</a> or <a href="http://indiacuisine.blogspot.com/2006/01/mutton-kurma-rich-creamy-meat-curry.html">mutton kurma</a>, <a href="http://indiacuisine.blogspot.com/2005/11/sambhar-thick-lentil-soup-with-mixed.html">sambar</a> or <a href="http://indiacuisine.blogspot.com/2005/12/kothimiri-pachadi-cilantro-chutney_22.html">coriander</a> chutney.<br />Now head to your kitchens and make this 'tiffin with a hole' which is sure to give your tastes buds a delectable treat.<br />The recipe for Medu Vadai is the same as above ...the other additions to the ground black gram dal batter along with green chillis and ginger are 1 tsp of pepper corns,few curry leaves and 1/4 tsp asafoetida (medu vada recipe doesnt call for onions).<br /><span style="font-size:78%;"><br /><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Indian+Cooking" rel="tag">Andhra Recipes</a>,<a href="http://technorati.com/tag/South+Indian+Cooking" rel="tag">South Indian Cooking</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag">Flickr</a></span></span><br /></div>Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-18754239.post-1140535165246432502006-02-21T17:45:00.000+05:302006-03-07T21:31:21.910+05:30South Indian Tiffin - Uthappams (Lentil Pancakes Topped With Vegetables)<div style="text-align: justify;"><span style="font-size:85%;">Utappams or thick dosas are South Indian vegetarian tiffin variety made from rice and lentil batter, fermented overnight making the batter slightly sour and then used to prepare thick pancakes like <a href="http://indiacuisine.blogspot.com/2005/11/masala-dosa-sourdough-crepe-wrapped.html">dosas</a> which are light and porous.Uthappams are topped with chopped onions,green chillis and vegetables like tomatoes or carrots but can be eaten without the toppings too.Traditionally its served as a breakfast item but can be served for lunch or dinner and is a complete meal in itself.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/utappam.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/utappam.jpg" alt="" border="0" /></a><br /><span style="font-style: italic;">Ingredients:<br /><br />1 cup par boiled rice<br />1 cup raw white rice<br />1/2 cup urad dal (black gram dal,minappa pappu)<br />1 tsp fenugreek seeds<br />salt to taste<br />1/4 tsp cooking soda<br /><br />Toppings:<br /><br />Finelty chopped green chillis,chopped onions,grated carrot,finely chopped tomatoes(deseeded),chopped fresh coriander leaves<br /></span><br /></span> <div style="text-align: justify;"><span style="font-size:85%;">Soak rice,urad dal and fenugreek seeds in water for about 8 hours and grind into a fine paste.</span><br /><span style="font-size:85%;">Leave it in a warm place to ferment about 8-10 hours.You will notice that the batter has risen and bubbles appear on the top.This is an indication that the batter is well fermented and sour.Add salt and mix well.Just before preparing the uthappams add cooking soda and mix well.</span><br /><span style="font-size:85%;">Pre-heat a non-stick tawa or griddle and spread a tsp of oil over it.</span><br /><span style="font-size:85%;">Pour a laddle full of batter and spread it thicker than a dosa (about 1/2"- 3/4" thickness).</span><br /><span style="font-size:85%;">Spread a tsp of oil around the uthappam and top it with finely chopped onions, chopped tomatoes (deseeded),chopped coriander leaves,grated carrot and finely chopped green chillis.</span><br /><span style="font-size:85%;">Cook on simmer for 4-5 mts.Then turn over and cook the other side and let it cook for another 2-3 minutes.</span><br /><span style="font-size:85%;">Serve hot with <a href="http://indiacuisine.blogspot.com/2005/11/idli-sambar-steamed-rice-cakes-with.html">coconut chutney</a>,<a href="http://indiacuisine.blogspot.com/2005/11/coriander-cilantro-leaves-chutney.html">coriander chutney</a> or <a href="http://indiacuisine.blogspot.com/2005/11/idli-sambar-steamed-rice-cakes-with.html">sambar</a>.</span><br /><span style="font-size:85%;">Note:You can use left over<a href="http://indiacuisine.blogspot.com/2005/11/idli-sambar-steamed-rice-cakes-with.html"> idli</a> or <a href="http://indiacuisine.blogspot.com/2005/11/masala-dosa-sourdough-crepe-wrapped.html">dosa</a> batter to make uthappams.</span><br /></div> <span style="font-size:85%;"><br />Also check out <a href="http://sugarsspices.blogspot.com">Priya's</a> Vegetable Pancake (Oothappam) recipe <a href="http://sugarsspices.blogspot.com/2006/02/vegetable-pancake-oothappam.html">here</a>.<br /><br />Lentils are a perfect way to add protein, fiber and all the antioxidant benefits to any meal and have the same potent anti-inflammatory antioxidants—flavonoids and flavonals—found in tea, fruits, grapes, red wine and cocoa beans. Fenugreek seeds are immune stimulating, and have antioxidant and anti-tumor properties.The toppping of onions,carrots and tomatoes have all the goodness antioxidants have to offer making uthappam a perfect choice for this week's <a href="http://sweetnicksthingsyouneedtoknow.blogspot.com/2006/01/what-is-arf5-day-tuesday.html">ARF/5-A-Day Tuesday</a>. </span><br /></div><br /><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Indian+Recipes" rel="tag">South Indian Recipes</a>,<a href="http://technorati.com/tag/Indian+Cooking" rel="tag">Indian Cooking</a>,<a href="http://technorati.com/tag/South+Indian+Cooking" rel="tag">South Indian Cooking</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag">Flickr</a></span>Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-18754239.post-1140282210664366832006-02-18T21:32:00.000+05:302006-02-22T13:11:41.360+05:30Aloo Tikki & Corn Bhel (Indian Street Food Fare)<div style="text-align: justify;"><span style="font-size:85%;">It would be no exaggeration if I said that one of India’s culinary glories is its comforting street food which offers a myriad of flavours with almost every street corner lined with mobile food vendors (or shall we say restaurants-on-wheels) selling sumptuous snack delicacies.Infact the mushrooming snack joints speaks volumes of how street food is a way of life to the common man and the elite who relish the irresistable rich tapestry of flavours these snacks have to offer,not to mention that it is easy on one’s pocket as well.<br /><br /></span> <div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/aloo_tikki_corn_bhel.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/400/aloo_tikki_corn_bhel.jpg" alt="" border="0" /></a><span style="font-size:85%;">There’s something mystical and magical about Indian street food indulgence with the flavours sinking into the food cooked in the open, right before our eyes,the aromas awakening our senses which in turn fires the appetite and its hard for the taste buds to resist the temptation of these freshly made, mouth-watering,wide variety of snacks like pani puri,<a href="http://indiacuisine.blogspot.com/2005/11/murri-mixture-andhra-bhel-puri.html">bhel puri</a>,<a href="http://indiacuisine.blogspot.com/2006/01/paramannam-sweet-rice-pudding.html">masala vada</a>,pav bhaji,dahi bhalla,aloo tikki,<a href="http://indiacuisine.blogspot.com/2005/12/mirchi-bajji-stuffed-green-peppers.html">mirchi bajji</a>,<a href="http://indiacuisine.blogspot.com/2006/01/shikampur-kebabs-minced-mutton-based.html">kebabs</a> and papdi chaat to name a few.</span><br /></div> </div><br /><div style="text-align: justify;"><span style="font-size:85%;">Today I prepared not one but two potato based snacks because they not only happen to be my favourites but my husband's all time favourite snacks as well.He suggested we go to our regular street food hawker for some hot chaat this evening and I surprised him by preparing them at home for dinner.So one of the snacks I prepared was Aloo Tikki or Potato cutlets which are pan fried patties,with a crispy exterior and soft interior,made from boiled potatoes,green peas,bread, garam masala,chilli pwd,ginger and lemon.These tikkis are traditionally served with mint and cilantro chutney(green chutney) or a tangy tamarind(imli) chutney.</span><br /></div> <span style="font-size:85%;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/aloo_tikki.0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/aloo_tikki.jpg" alt="" border="0" /></a></span><br /><span style="font-style: italic;font-size:85%;" >Aloo Tikki<br />Ingredients:</span><br /><br /><span style="font-style: italic;font-size:85%;" >1/4 kg potatoes boiled and grated<br />1/4 cup of boiled and mashed green peas</span><br /><span style="font-style: italic;font-size:85%;" >2 slices white bread toasted a bit and made into a coarse pwd</span><br /><span style="font-style: italic;font-size:85%;" >2-3 green chillies finely chopped</span><br /><span style="font-style: italic;font-size:85%;" >1" ginger grated</span><br /><span style="font-style: italic;font-size:85%;" >3 tbsps of chopped fresh coriander leaves finely chopped</span><br /><span style="font-style: italic;font-size:85%;" >salt to taste</span><br /><span style="font-style: italic;font-size:85%;" >1/4 tsp garam masala</span><br /><span style="font-style: italic;font-size:85%;" >1/4 tsp chaat masala (optional)</span><br /><span style="font-style: italic;font-size:85%;" >1 tsp roasted cumin pwd</span><br /><span style="font-style: italic;font-size:85%;" >1/2 tbsp lemon juice </span><br /><span style="font-style: italic;font-size:85%;" >ghee/oil for shallow frying</span><br /><br /><div style="text-align: justify;"><span style="font-size:85%;">Boil potatoes and cool them before grating them.Add the rest of the ingredients except the ghee and mix well.Roll into lemon sized balls and flatten them and shape into cutlets or round burger shaped patties and flatten them a bit.</span><br /><span style="font-size:85%;">Heat 1 tbsp ghee on a griddle and add 3 to 4 tikkis at a time and let them cook on slow fire till a crisp golden color crust is formed on both the sides.Remove on absorbent paper and serve with tamarind chutney.</span><br /><br /><span style="font-size:85%;">Aloo Tikki can be served in a number of ways and one way is to drizzle some green chutney over the tikkis or just plain tamarind chutney and the other is to pour some beaten curd and tamarind chutney with a sprinkling of coriander leaves.Now that's what I call a hard to resist,absolutely lip smacking,inviting snack..:).</span><br /><br /><span style="font-size:85%;">Corn Bhel,another delicious snack,is a crunchy spicy sweet chaat or salad,prepared with corn kernels,onions,tomatoes,coriander leaves,sev(crisp lentil based savoury),boiled chick peas,crushed roasted peanuts and drizzled with tamarind chuntey (dip)giving it a spicy, sweet and tangy flavour.</span><br /></div> <span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/corn_bhel_imli_chutney.1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/corn_bhel_imli_chutney.jpg" alt="" border="0" /></a></span><br /><span style="font-size:85%;"><span style="font-style: italic;">Corn Bhel<br />Ingredients:</span></span><br /><br /><span style="font-size:85%;"><span style="font-style: italic;">3 tbsps of sev</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">2 tbsp of crushed roasted peanuts<br />1 boiled potato diced into small cubes<br /></span></span><span style="font-size:85%;"><span style="font-style: italic;">¼ cup of boiled chick peas (kabuli channa)- optional</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">small cup of boiled corn kernel</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">1 small onion chopped finely</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">1 green chilli finely chopped</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">1 small tomato de-seeded and chopped finely</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">2 tbsp chopped fresh coriander leaves</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">big pinch of chaat masala pwd(optional)</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">¼ tsp red chilli pwd</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">½ tbsp lemon juice </span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">salt to taste </span></span><br /><br /><div style="text-align: justify;"><span style="font-size:85%;">Combine all the ingredients and just before serving drizzle with tamarind chutney.The above ingredients would make 2 portions and is a meal by itself.If sev (gram flour based crispy savoury)isn't available,dont worry,as it tastes great even without it.</span><br /><br /><span style="font-size:85%;">Tamarind Date Chutney is a brown color,sweet and sour flavored dipping sauce made with tamarind pulp and pureed dates.It is generally used as a stir in with chaats or salads or drizzled over deep fried savoury snacks. </span><br /></div><br /><span style="font-size:85%;"><span style="font-style: italic;">Ingredients:</span></span><br /><br /><span style="font-size:85%;"><span style="font-style: italic;">1 cup tamarind pulp </span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">½ cup fresh dates pureed</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">3/4 cup grated jaggery or brown Sugar</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">1/2 tsp red chilli pwd</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">1 tsp cumin pwd</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">1 tsp saunf pwd (aniseed)</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">1 tsp salt</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">1/2 tsp jeera powder</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;">2 cups water</span></span><br /><br /><div style="text-align: justify;"><span style="font-size:85%;">Add the tamarind pulp, chopped dates,grated jaggery and water to a pan and cook on a medium flame stirring once in a while and once the dates and tamarind turn soft turn off heat and allow the mixture to cool.Grind to a smooth paste.</span><br /><span style="font-size:85%;">Heat this ground sauce in a vessel on medium flame and cook it for 2-3 minutes.Add the spices and mix well.Bring to a boil and turn off heat.Cool and serve.</span><br /><br /><span style="font-size:85%;">Note: This chutney should have more of a sweeter flavour and less sour.So check the taste before turning off the heat and if you find that its more sour,add some more grated jaggery.This sauce can be stored in the refrigerator for a few weeks.</span><br /></div> <span style="font-size:85%;"><br /></span> <div style="text-align: justify;"><span style="font-size:85%;">You can also check out <a href="http://meenalmehta1.blogspot.com/">Meenal's</a> Aloo Tikki recipe<a href="http://meenalmehta1.blogspot.com/2006/01/aloo-tikki.html"> here</a>.</span><br /><br /><span style="font-size:85%;">Aloo Tikki and Corn Bhel are my entries for this week's Virtual Recipe Club started by Alysha of <a href="http://savorynotebook.blogspot.com/">The Savoury Note Book</a> and the guest food blogger Biscuit Girl of <a href="http://yougonnaeatallthat.blogspot.com"> Your Gonna Eat All That</a> is hosting this week's VRC and the theme chosen by her is <a href="http://yougonnaeatallthat.blogspot.com/2006/02/virtual-recipe-club-potato-edition.html">Potatoes</a>.These delicious snacks which are my hubby's favorites are also my entries for <a href="http://www.hookedonheat.com/2006/02/02/from-my-rasoi-3-cooking-for-love/">'Cooking With Love' </a>theme for this month started by Meenakshi of <a href="http://hookedonheat.com">Hooked On Heat.</a></span><br /></div> <span style="font-size:85%;"><br /></span><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/North+Indian+Recipes" rel="tag">North Indian Recipes</a>,<a href="http://technorati.com/tag/Snacks" rel="tag">Snacks</a>,<a href="http://technorati.com/tag/Indian+Cooking" rel="tag">Indian Cooking</a>,<a href="http://technorati.com/tag/Flickr" rel="tag">Flickr</a></span>Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-18754239.post-1140104212416803522006-02-16T19:18:00.000+05:302006-02-26T23:52:18.136+05:30No Grill Cheese Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/Cheese_Sandwich.3.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/200/Cheese_Sandwich.3.jpg" alt="" border="0" /></a><div style="text-align: justify;"><span style="font-size:85%;">Today is being celebrated as the <a href="http://kalynskitchen.blogspot.com/2006/02/food-magazines-have-their-place-but-id.html">Cheese Sandwich Day</a> in the food blogosphere.I love cheese sandwiches and so does my 3 year old.Today I made a no-nonsense,stoveless,no-grill cheese sandwich which would qualify as a kid friendly recipe.My son is old enough now where he can assemble things on his own.And he loves it when I ask him to arrange the filling on the bread.It's such fun when you have your child come to help you in the kitchen with his little fingers and then feels so proud of himself for having made a cheese sandwich all by himself..:)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/cheese_sandwich.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/cheese_sandwich.jpg" alt="" border="0" /></a>This fix-it-quick sandwich is sure to please anyone who loves cheese sandwiches and is running out of time.All you need is some grated cheese,chopped coriander leaves,chopped onions and green chillis.Mix all the ingredients and layer the bread slices with the cheese mixture. <br /><br />Read more about why today is being celebrated as the Cheese Sandwich Day <a href="http://kalynskitchen.blogspot.com/2006/02/food-magazines-have-their-place-but-id.html">here</a>. And the cute icon you see at the beginning of this post is designed by <a href="http://untangledlife.com/">Rand</a> ,brother of Kalyn of <a href="http://kalynskitchen.blogspot.com">Kalyn's Kitchen</a> and Weekend Herb Blogging fame.Thank you,Kalyn for helping me learn so much about different kinds of herbs and foods by fellow bloggers across the world.Its a great theme and just love it.Keep doing what you believe in and we should continue in bringing forth our 'everyday food' to our family,friends and readers across the globe and I am so glad we are all part of a helpful and supportive food blogging community.<br />P.S Check out this cool T-Shirt at <a href="http://blog.kitchenmage.com/2006/02/eat_drink_bloge.html">Kitchen Image </a><br /><br /></span></div><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Cheese+Sandwiches" rel="tag">Cheese Sandwiches</a>,<a href="http://technorati.com/tag/Flickr" rel="tag">Flickr</a></span>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-18754239.post-1139934142982507012006-02-14T15:36:00.000+05:302006-02-22T12:39:52.783+05:30Recipes Galore! Savour the taste of fellow bloggers food....<div style="text-align: justify;"><span style="font-size:85%;">I am learning so much about different kinds of foods,recipes,different cultures and people from across the globe by reading some amazing food blogs and I must say that its time well spent and each day I always look forward to learning something new which keeps me challenged and inspired.The single common factor binding us all together in this blogosphere is love for cooking.This past week I tried out some recipes from the kitchens of fellow food bloggers and must thank them for sharing some great food recipes.</span><br /><br /><span style="font-size:85%;">Last night I baked a simple <a href="http://meating-point.blogspot.com/2005/06/basic-chocolate-cake.html">basic chocolate cake</a> with chocolate icing on the occassion Valentine's Day,the recipe of which I got from Saba's <a href="http://meating-point.blogspot.com/">Meating Point</a> and it was all over this evening..thanks to my toddler.But I did manage to take a picture of it before it was devoured.Thanks Saba for an easy-to-make yet tasty chocolate cake.</span><br /><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/Chocolate_Cake.0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/Chocolate_Cake.jpg" alt="" border="0" /></a>An egg curry I tried was <a href="http://tinascooking.blogspot.com/2006/01/eggs-in-spicy-onion-sauce.html">Eggs in Spicy Onion Sauce</a> which Tina of <a href="http://www.tinascooking.blogspot.com/">Tina's Cooking</a> shares with us.Its basically a recipe from a cookbook by Maya Kaimal.I didnt make any changes to the recipe and made it exactly the way Tina presented it.Though she didnt mention which region of India this curry originated from,certainly this looked like a Kerala traditional curry preparation with an exotic blend of spices like fennel,cloves,cinnamom,cardamom and black pepper and coconut milk.An absolutely tasty dish which goes great with white rice and rotis.Thanks Tina for sharing this recipe.</span><br /><br /><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/eggs_onion_sauce.0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/eggs_onion_sauce.jpg" alt="" border="0" /></a>Love rice and a great rice dish I tried over the weekend was <a href="http://onehotstove.blogspot.com/2006/02/5-day-paneer-pilaf.html#comments">Paneer Pilaf</a> from <a href="http://onehotstove.blogspot.com">Nupur's</a> kitchen.This is an authentic North Indian recipe with the use of garam masala (cloves,cinnamom,cardamom)and kasoori methi(dried fenugreek leaves).This dish is versatile in the fact that you can play around with the spices and add some veggies along with the paneer and rice to whip up an absolutely healthy,tasty and wholesome meal by itself.</span><br /><br /><span style="font-size:85%;">To accompany the pilaf I made <a href="http://towardsabettertomorrow.blogspot.com/2006/02/tomato-kurma.html">Tomato Kurma</a> from <a href="http://towardsabettertomorrow.blogspot.com">Kay's </a>Kitchen (it's her mother's recipe) and must say this curry blend is versatile and would taste great with any vegetable, with or without tomatoes.A great tasting Kurma recipe and goes great with dosas and flavoured rice.Thanks Nupur and Kay for sharing your recipes.</span><br /><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/paneer_pilaf.0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/paneer_pilaf.jpg" alt="" border="0" /></a>Anthony of <a href="http://anthonyskitchen.blogspot.com/">Anthony's Kitchen</a> has come up with a weekend <a href="http://anthonyskitchen.blogspot.com/2006/02/curry-mela-5.html">curry mela</a> where he collects some great recipe links from fellow bloggers and puts it all together in his blog each week.Do check out his forthcoming curry mela to find some mouth-watering delicious dishes this weekend.He sure makes life easy in helping me find some good recipes.</span><br /><br /><span style="font-size:85%;">Its Tuesday and its time for <a href="http://sweetnicksthingsyouneedtoknow.blogspot.com/2006/01/what-is-arf5-day-tuesday.html">ARF/5-A-Day</a> and my entry for this week is <a href="http://indiacuisine.blogspot.com/2006/02/elachi-chai-indian-cardamom-tea-vrc.html">Cardamom Tea</a> or Elachi Chai ,an antioxidant rich tea.</span><br /><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/Cheese_Sandwich.1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/200/Cheese_Sandwich.1.jpg" alt="" border="0" /></a></span><br /><span style="font-size:85%;">Wanna join to have some fun this Thrusday as its the <a href="http://foodblogscool.blogspot.com/2006/02/misc-congrats-to-fellow-food-bloggers.html#comments">Cheese Sandwich Day</a> in our food blogosphere.Also check out this blog which is dedicated to <a href="http://www.cheesysandwich.blogspot.com">The Cheese Sandwich</a>.<br /><br /><span style="color: rgb(255, 0, 0); font-weight: bold;">Happy Valentine's Day!</span></span><br /><br /><br /><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Indian+Recipes" rel="tag">Indian Recipes</a>,<a href="http://technorati.com/tag/Flickr" rel="tag">Flickr</a></span></div>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-18754239.post-1139756220459201782006-02-12T19:34:00.000+05:302006-03-28T21:50:43.040+05:30Elachi Chai - Indian Cardamom Tea (VRC- Cardamom)<div style="text-align: justify;"><span style="font-size:85%;">The theme for this week’s <a href="http://savorynotebook.blogspot.com/2005/12/new-monthly-blogging-event-virtual.html">VRC</a> started by Alysha of <a href="http://savorynotebook.blogspot.com/">The Savoury Notebook</a> is ‘Cardamom’,the queen of all spices.The first thought that came to my mind was<span style="font-style: italic;"> ‘Elachi Chai’</span> or <span style="font-style: italic;">‘Cardamom Tea’</span> ,a milky sweet flavoured Indian chai tea which enriches and enlightens my day.Chai-a-holic that I am,my day is incomplete without a freshly brewed cup of warm chai and as I relish every sip of this sweet flavoured chai , a fresh feeling of delicious warmth engulfes me…a truly divine experience.</span><br /><br /><span style="font-size:85%;">Cardamom which has a lovely parrot-green shade has seeds that are sweet and fragrant and are used to enhance both sweet and spicy Indian foods like <a href="http://indiacuisine.blogspot.com/2006/01/paramannam-sweet-rice-pudding.html">sweet rice pudding</a>,<a href="http://indiacuisine.blogspot.com/2005/11/andhra-pulao-mixed-veg-rice-dish.html">pulao</a> or pilaf and of course not to forget that it is one of the main elements in preparing ‘garam masala’ ,an important ingredient in preparing <a href="http://indiacuisine.blogspot.com/2006/01/mutton-kurma-rich-creamy-meat-curry.html">meat dishes</a> and <a href="http://indiacuisine.blogspot.com/2005/12/mixed-vegetable-curry-yellow-gravy.html">vegetarian curries</a> as well. </span><br /><br /><span style="font-size:85%;">The health promoting benefits cardamom has to offer is immense and is known to ease stomach cramps,stimulate digestion,reduces gas and is a great breath freshner.The antioxidant activity produced in tea is said to be greater than 20 vegetables and fruits and research has shown that cardamom also has antioxidant properties and can restore healthy levels of <a href="http://en.wikipedia.org/wiki/Glutathione">glutathione</a>.Infact this post would make an apt entry for Sweetnicks <a href="http://sweetnicksthingsyouneedtoknow.blogspot.com/2006/01/what-is-arf5-day-tuesday.html">ARF/5-A-Day</a> Tuesday too..:)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/cardamom_tea.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6981/1842/320/cardamom_tea.jpg" border="0" alt="" /></a></span><span style="font-size:85%;"><span style="font-style: italic;">Elachi chai</span> has a thick and golden brown hue with an aromatic sweet taste with no trace of bitterness.</span><br /><br /><span style="font-size:85%;"><span style="font-style: italic;">Ingredients:</span></span><br /> <br /> <span style="font-size:85%;"><span style="font-style: italic;">1 1/2 cups water</span></span><br /> <span style="font-size:85%;"><span style="font-style: italic;">2/3rd cup milk (you can use skimmed milk)</span></span><br /> <span style="font-size:85%;"><span style="font-style: italic;">2-3 pods green cardamom seeds</span></span><br /> <span style="font-size:85%;"><span style="font-style: italic;">2 tsps sugar</span></span><br /> <span style="font-size:85%;"><span style="font-style: italic;">2 heaped tsps loose tea leaves(non-scented)</span></span><br /><br /><span style="font-size:85%;">Bring water to boil in a stainless steel or non-stick pot. Add cardamom and tea leaves and simmer for a minute. Add milk, sugar and boil till desired colour is obtained.You will know when a lovely aroma is released.Dont boil too much as the tea will impart a bitter flavor.Cover and let it sit for a minute.Strain into cups while piping hot.This serves 2 cups of fragrant cardamom tea.</span><br /><br /><span style="font-size:85%;">Note:The amount of milk and water can vary according to personal preference. If you want it more milky, increase the quantity of milk and lessen the water and if you want it less milky reduce milk and increase the quantity of water.<br /><br />Serve with <a href="http://indiacuisine.blogspot.com/2005/12/mirchi-bajji-stuffed-green-peppers.html">bajjis</a> ,<a href="http://indiacuisine.blogspot.com/2005/11/murri-mixture-andhra-bhel-puri.html">bhel</a>, <a href="http://indiacuisine.blogspot.com/2005/12/ulli-kaadalu-pakodi-onion-stalk_23.html">pakodas</a> (fritters) or <a href="http://indiacuisine.blogspot.com/2005/11/swiss-rolls-with-mixed-fruit-jam.html">pastries</a> <br />My entry for this week's <a href="http://savorynotebook.blogspot.com/2005/12/new-monthly-blogging-event-virtual.html">VRC-Cardamom</a> and also <a href="http://sweetnicksthingsyouneedtoknow.blogspot.com/2006/01/what-is-arf5-day-tuesday.html">ARF/5-A-Day Tuesday</a></span><br /></div> <span style="font-size:85%;"></span><br /><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Tea" rel="tag">Tea</a>,<a href="http://technorati.com/tag/Cardamom" rel="tag">Cardamom</a>,<a href="http://technorati.com/tag/Indian+Recipes" rel="tag">Indian Recipes</a>,<a href="http://technorati.com/tag/Flickr" rel="tag">Flickr</a></span>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-18754239.post-1139592789538223712006-02-10T23:01:00.000+05:302007-03-03T04:17:42.436+05:30SHF #16: Anjeer Halwa (Dried Figs Dessert)<div style="text-align: justify;"><span style="font-size:85%;">Well the count down to the most romantic day on earth - Valentine’s has begun and the theme for this week's<a href="http://tasteeverythingonce.blogspot.com/2006/01/announcing-shf-16-recipe-for-love.html">Sugar High Friday #16</a> is <a href="http://tasteeverythingonce.blogspot.com/2006/01/announcing-shf-16-recipe-for-love.html">"Recipe for Love"</a>…tempting desserts that double as aphrodisiacs.What is an Aphrodisiac? <span style="font-style:italic;">"An aphrodisiac is an edible food or drink that imparts amorous qualities and eating or drinking these foods stimulates you and gets you in the mood for love."</span>Some of the aphrodisiac foods that have been written since ancient times are <span style="font-style:italic;">apples,artichokes,aspagarus,almonds,figs,bananas,strawberries,honey,ginger,saffron,spples, apricots,cherries, coconut,dates, grapes, mangoes, papayas, peaches, pears, plums, pomegranates</span> and <span style="font-style:italic;">raspberries</span> and of course <span style="font-style:italic;">chocolate</span>.</span><br /><br /><span style="font-size:85%;">I will not go into the scientific proof of these aphrodisiac foods but right now in today’s fast paced world,the best aphrodisiac is to keep the mobiles and PC’s turned off ,plan a delectable rendezvous,create intimacy with some candles and soft music,just be there for each other and get captivated by the fragrance of love.Enjoy this Valentine’s Day celebration with the joy of eating,drinking,enjoying each other’s appetites by conjuring up a delicious meal that tantilizes your taste buds and capture the essence of love.There’s nothing more aphrodisiac than that...:)</span><br /><br /><span style="font-size:85%;">Fortunately or unfortunately neither myself nor my beloved have too much of a sweet tooth except for an occasional <a href="http://indiacuisine.blogspot.com/2005/11/gulab-jamuns-indian-milk-based-sweet.html">gulab jamun</a> , <a href="http://indiacuisine.blogspot.com/2006/01/bobattu-puran-poli-sweet-lentil.html">bobattu</a> (puran poli) or <a href="http://indiacuisine.blogspot.com/2005/12/black-forest-cake_19.html">cake</a> which are prepared as part of our festivities or special occassions. Today I conjured up a dessert with some aphrodisiac ingredients and <span style="font-style:italic;">figs</span> (Anjeer) which are considered to be one of the most popular aphrodisiac foods is the main element here and combine it with two other powerful aphrodisiacs like <span style="font-style:italic;">almonds</span> and <span style="font-style:italic;">saffron</span> ,you have yourself a tantilizing healthy dessert!</span><br /></div> <div style="text-align: justify;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/anjeer_ka_halwa.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/anjeer_ka_halwa.jpg" alt="" border="0" /></a><span style="font-style:italic;">Almonds</span> are considered an international symbol of fertility and help sustain stamina while <span style="font-style:italic;">Saffron</span>, a rare and exotic herb, has been used through ages in rituals of beauty and love.<span style="font-style:italic;">Halwa</span> is soft,creamy and has a melt-in-your-mouth consistency, and before you know it, your sweetheart will devour it with utmost relish. <span style="font-style:italic;">Anjeer Halwa</span> is a blend of condensed milk and dried figs, dense in texture and has a minimal flavour of sweetness.So some healthy fun cooking and good nutrition can all go together this Valentine's with this sensuous healthy dessert.</span><br /></div> <span style="font-size:85%;"><br /><span style="font-style: italic;">Anjeer Halwa (Dried Figs Dessert)</span><br /><span style="font-style: italic;">Ingredients:</span><br /><br /> <span style="font-style: italic;">1/4 lt boiled warm milk </span><br /><span style="font-style: italic;">1 small cup of dried figs (Anjeer) chopped into pieces</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/figs.4.jpg"><img style="cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/200/figs.4.jpg" alt="" border="0" /></a><br /><span style="font-style: italic;">1 big tbsp ghee (clarified butter)</span><br /><span style="font-style: italic;">1/2 cup of sweetened Condensed Milk (Milkmaid)</span><br /><span style="font-style: italic;">5-6 almonds blanched and chopped length wise</span><br /><span style="font-style: italic;">few saffron strands</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/anjeer_halwa_ingredients.0.jpg"><img style="cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/200/anjeer_halwa_ingredients.0.jpg" alt="" border="0" /></a><br /></span> <div style="text-align: justify;"><span style="font-size:85%;">Soak the chopped figs in warm milk for an hour and then grind to a fine paste along with the milk.</span><br /><span style="font-size:85%;">Heat ghee in a vessel and add the condensed milk and fig paste and cook on medium heat stirring continously till it leaves the sides of the vessel.</span><br /><span style="font-size:85%;">Serve hot garnished with chopped almonds and saffron strands.<br />Note: Halwa can also be eaten cold.</span><br /></div> <br /><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Desserts" rel="tag">Desserts</a>,<a href="http://technorati.com/tag/Valentines+Day" rel="tag">Valentine' Day</a>,<a href="http://technorati.com/tag/Desserts" rel="tag">Desserts</a><a href="http://technorati.com/tag/SHF16" rel="tag">SHF 16</a></span>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-18754239.post-1139322771739868622006-02-07T16:57:00.000+05:302006-02-15T08:10:41.183+05:30ARF #6- Bisi Bele Bath - Rice & Lentils Cooked With Vegetables and Spices<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/bisi_bele_bath.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/bisi_bele_bath.jpg" alt="" border="0" /></a><span style="font-style: italic;font-size:85%;" >Bisi</span><span style="font-size:85%;"> (means hot)</span><span style="font-style: italic;font-size:85%;" > Bele</span><span style="font-size:85%;"> (means lentils) </span><span style="font-style: italic;font-size:85%;" >Bath</span><span style="font-size:85%;"> (means sauce mixed with rice) is a Karnataka (S.India) speciality rice dish.Don't get carried away by the simple looks of this dish..:) because the preparation of the masalas which bring out the aromatic tangy-spicy flavour of this rich dish is an extravagant and tedious affair.Besides this rich dish,I also prepared </span><span style="font-style: italic;font-size:85%;" >Curd rice</span><span style="font-size:85%;"> or </span><span style="font-style: italic;font-size:85%;" >Daddojanum</span><span style="font-size:85%;"> (as we Andhras call it) or Thayir sadam (as called in Tamil Nadu) which is generally eaten towards the end of the meal because it has a calm,soothing effect after eating spicy food</span>.<br /><div style="text-align: justify;"><span style="font-size:85%;"><br />Rice is our staple and also reigns high among my favourite foods and I enjoy making exotic rice dishes for our weekend rendezvous,a change from the monotony of steamed white rice fare..:).Some of the rice dishes I prepared earlier are <a href="http://indiacuisine.blogspot.com/2005/11/yellow-rice-lemon-rice-nimakaayi-annam.html"> lemon rice</a>,<a href="http://indiacuisine.blogspot.com/2006/01/harvest-festival-makara-sankranti.html">tamarind rice</a>, <a href="http://indiacuisine.blogspot.com/2006/01/sprouts-fried-rice-indo-chinese-fusion.html">sprouts fried rice</a>, <a href="http://indiacuisine.blogspot.com/2005/11/andhra-pulao-mixed-veg-rice-dish.html">andhra pulao</a>(mixed vegetable rice), <a href="http://indiacuisine.blogspot.com/2006/01/rajma-jeera-rice-curried-red-kidney.html">jeera rice </a> (cumin rice) and <a href="http://indiacuisine.blogspot.com/2005/11/kothimiri-annam-coriander-cilantro.html">coriander rice</a> ..well my kind of warm comforting rice dishes..:).<span style="font-style: italic;"><br /><br />Bisi Bele Bath</span> ,a wholesome traditional meal of the Kannada people, requires slow cooking of yellow lentils, rice and vegetables with aromatic spices.This rice dish is infused with carbohydrates(rice),proteins(lentils),antioxidants and vital nutrients (vegetables like onions,peas,beans,carrots,potatoes) and as an astringent, tamarind aids digestion. I thought it would fit the <span style="font-style: italic;">Antioxidant Rich Foods</span> category and would make an apt entry for <a href="http://sweetnicksthingsyouneedtoknow.blogspot.com/2006/01/what-is-arf5-day-tuesday.html">ARF # 6 Tuesday</a>.<br /><span style="font-style: italic;"><br />Ingredients:<br /><br />1 cup long-grained rice (cook the rice till soft and mushy)<br />1 small cup tur dal (Red gram)(cook the dal till soft and well cooked)<br />2 cups mixed vegetables cubed(carrots, beans, potatoes, peas)<br />1 cup tamarind juice (soak lemon sized ball of tamarind in 1 cup of warm water for 20 minutes and extract the juice)<br />2 onions finely sliced<br />salt to taste<br />1 tbsp oil<br />1 tbsp ghee<br />1 tbsp grated coconut</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6981/1842/1600/bisi_bele_bath_ingredients.0.jpg"><img style="cursor: pointer;" src="http://photos1.blogger.com/blogger/6981/1842/320/bisi_bele_bath_ingredients.0.jpg" alt="" border="0" /></a><br /><span style="font-style: italic;">Masala:<br />1 tbsp ghee (clarified butter)<br />1 tbsp coriander seeds<br />1/2 tsp cumin seeds<br />5 dry red chillies<br />1 tbsp raw rice<br />1/2 tsp urad dal (black gram dal)<br />1/2 tsp channa dal (bengal gram dal)<br />3/4 tsp aniseed/fennel seeds(saunf)<br />1" stick cinnamon<br />2 green cardamoms<br />4 cloves<br />6 marathi moggu (Tokamiriyalu,Badi Laung)<br />5 peppercorns<br />1/4 tsp turmeric powder(haldi,pasupu)<br />10 curry leaves<br />1/2 tsp mustard seeds<br />1 tbsp grated fresh coconut(you can use dessicated coconut)<br />1/4 tsp asafoetida (hing,inguva)<br />Heat 1 tbsp ghee in a vessel and add all the above spices except asafoetida and fry them on low heat for 2 mts stirring constantly.<br />Add asafoetida just before you remove the spices off the heat.Cool and make a coarse powder of the spices. </span><br /><br />Heat 1 tbsp oil and 1 tbsp ghee in a vessel and fry the onions till transparent and then add the vegetables,salt and pinch of sugar and cook them under steam till almost cooked or 3/4th cooked.<br />Now add the cooked rice and dal and mix well.<br />Add tamarind extract,2 tsps of the ground masala pwd,salt and grated coconut and mix thoroughly.Let it sit covered for 40-45 minutes on low heat so that the masalas and flavours are well absorbed.<br />Add 3 cups of water and mix well and pressure cook for 3 minutes or one whistle.If you dont have a pressure cooker,cover with a lid and cook on low flame.<br />Generally the consistency of the rice is like a thick dosa batter.I like mine to be a little watery so I add a little more water than required..its matter of choice actually.If you like to have the rice thick reduce the water quantity to 2 cups.<br /><br />Serve hot with melted ghee,papadam and pickle of your choice.More the ghee more the taste..forget the calories and relish this dish.Overwhelmed by the blend & flavor of aromatic spices anyone will devour <span style="font-style: italic;">Bisi Bele Bath</span> in moments and thats not an exaggeration..:)<br /><br />Curd Rice<br /><span style="font-style: italic;">Ingredients:<br /><br />1 cup raw rice (cook rice till very soft and mushy and cool it)<br />3 cups fresh curd (yogurt)<br />1/4 cup milk<br />2 green chillies slit length wise<br />2" ginger piece finely grated<br /><br />Tempering:<br />1 tsp oil<br />1/2 tsp mustard<br />2 dry red chillis<br />8 curry leaves<br />1/4 tsp asafoetida<br />salt to taste<br />chopped coriander leaves for garnish<br /></span><br />Mix the yogurt to the cooled cooked rice and all the ingredients except the tempering ingredients.Mix well.<br />Heat oil in a pan and add mustard seeds and let them splutter.Now add the red chillies,curry leaves and asafoetida and immediately add to the curd rice. Stir and mix again.Adjust salt.<br /><br />Note:If you eat the curd rice immediately on preparing it then there is no need for milk.But if you have prepared the curd rice well in advance, then add 1/4 cup milk to the curd rice 10 minutes before serving so that it doesnt taste sour.You can garnish with finely chopped onions and fruits of your choice like pomegrante or grapes.Its again individual choice.<br /></span> </div><br /><span style="font-size:78%;"><a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a>,<a href="http://technorati.com/tag/Indian+Recipes" rel="tag">Indian Recipes</a>,<a href="http://technorati.com/tag/South+Indian+Cooking" rel="tag">South Indian Cooking</a>,<a href="http://technorati.com/tag/Blogs+That+Flickr" rel="tag"> Flickr</a></span>Unknownnoreply@blogger.com15