The other day after I made rava pakoda I had some excess oil and was using it up to frying/roasting some Neem Flowers/Vepampoo. I was on the phone with mami, my sisters mother-in-law(Mrs.Vishwanathan) and in our conversation mentioned that I was roasting Vepampoo . She immediately suggested for me to try a chutney/thogayal out of it. I did take up her advice and the end result was one unique kind of chutney. This one was slightly bitter,salty, sweet, spicy and sour. It was one perfect healthy medicine which I liked a lot. My entry to JFI: Flower Power hosted by Rachna of Soul Food for the month of July.

Gadgets:

Wok
Blender
Mixing Spoon

Ingredients:


Roasted/Fried Neem flower - 1 cup
Salt
Jaggery- 1 tsp
Dry Chillis - 1 or 2
Tamarind - dime size ball
Mustard seeds - 1 tsp
Udad Dhal- 2 tsp
Channa Dhal - 2 tsp
Oil - 2 tsp for chutney and more for roasting the Neem Flower.
Asafoetida - a few shakes
Water - 1/8th to 1/4th cup

Preparation:


1. To roast the Neem flower add some oil in the wok and roast it till turns almost dark brown or black.

2. Remove it from the wok and allow to cool.

3. Add 2 tsp oil in the wok. Add asafoetida, followed by mustard seeds(wait for it to pop), add the dhals and chillis.When the dhal turns golden brown add the tamarind and jaggery.

4. Mix this with the roasted Neem flower and after it cools grind it into a paste adding 1/8Th cup of water.

5. Serve with hot rice.

It all happened when I visited Lisa's site and saw her paneer tikka's that she had made. It was not fried but was broiled and that really impressed me. As my goal is to produce the traditional recipes the healthy way, I followed her recipe and got my tikka's done. Now for the masala I came across chef Sunjay's easy Butter Masala recipe and prepared the masala as per his instructions and then added this Tikka to it. Thus, I created a Paneer Tikka Masala the easy way. I give full credit to these two people for helping me prepare an almost perfect side dish. Its fast and its easy and I would encourage all those who love paneer to try this one. It will be a real winner. My entry to Paneer event hosted by Cooking up Something Nice for the month of July.

Gadgets:

Cooking pan

Cookie baking sheets

Bowl

Mixing spoon

Spatula

Cooking Spray can

Measuring cups

Measuring Spoon

Cutting Board

Knife

Whisk

Ingredients For Paneer Tikka Masala: (From Lisa's Kitchen)

Paneer cheese - 14 ounces (I used the whole block)

Garlic /Ginger - 1 tsp

Chilli powder - 1/2 tsp

Turmeric Powder - 1/2 tsp ( I used 1 tsp)

Cumin Powder - 1/2 tsp

Cayenne - a dash ( I used 1/2 tsp)

Fenugreek leaves/Kasthuri Methi - 1 tsp crushed

Garam Masala - 1/2 tsp

Sea Salt - 1/4 tsp

Plain Yogurt - 1/2 cup

Lemon Juice - 1 lemon

Preparation:

1. Cut the paneer into big cubes.

2. Mix all the above ingredients in a bowl and add the paneer to it and marinate it. I did over night but I am sure a couple of hours is fine too.

3. Place each paneer cube on a cookie sheet that is oiled and and broil. Excess liquid would ooze out.Drain it and put it back in the oven for 8-9 minutes.

4. When it starts to brown or roast remove and flip the paneer and broil it for 9 minutes again.

Note : The paneer might stick if you do not grease the baking sheet well.

5. The end product would be paneer browned on all sides. Allow it to cool.

Masala Recipe from Chef Sanjay Thumma.

Ingredients:

Milk - 1 cup
Chilli Powder- 1/4 tsp
Turmeric - 1/2 tsp ( my addition)
Garam Masala - 1/4 tsp
Coriander Powder - 1 tsp
Kasthuri Methi/Fenugreek Leaves - 1 tsp crushed
Ginger/Garlic - 1 tsp each
Tomato Ketchup - 1 tsp (used tomato sauce instead)
Butter - 1 tbsp
Paneer -250 gms (1 used one whole block 450gms I think)
Extra Milk - 1 cup ( I used 1/2 cup)
Fried Onions - 2 tbsp ( I used fresh)
Red Color - 3 drops ( I did not use this so my dish was yellow instead)

Preparation:

1. Mix all the powders, fenugreek leaves, sauces and salt in one cup of milk using the whisk.

2. Heat the cooking pan with the butter to medium when that melts add the ginger and garlic paste or fresh and the onions. Cook until the onions get transparent.

3. Add the liquid mix and cover and cook for 3 minutes stirring now and then to stop milk from curdling.

4. The sauce will thicken. Add 1/2 a cup of milk mix well and cook.

5. Add the paneer tikka's cover and cook for a minute.

6. Garnish with cilantro and serve with any roti, naan or rice.

This is the simplest of soups or rasam that is very popular at my cousins place. Its too easy a soup to make and is very comforting, healthy and delicious. Served with south Indian, north Indian or international food it just takes it up an extra notch. Its just so perfect anytime. I have made it 4 times in the last 5 days on demand and they disappear. Great crowd pleaser and can be prepared with any kind of tomato. Decided to post the traditional way on the stove top.

Stove Top Method

Gadgets:

Heavy bottom pot/pan- 1
Wok for seasoning
Blender

Ingredients:

Tomatoes- 4

Water - 1  cups

Ghee /clarified butter- 3 tbsp

Cumin seeds- 2 tsp

Pepper freshly powdered - 3/4tsp (add more if you like spice)
Black Mustard seeds - 2 tsp
Asafoetida powder - a few shakes
Jaggery - a small bit

Preparation:

1.  Add water and tomatoes into a blender and puree.

2. Pass the tomato puree through a sieve and remove any leftover skin or seeds.

3. Heat a saucepan with tomato puree, salt, jaggery, and boil it covered on medium heat for 10 minutes. The color of the tomatoes would have changed to a darker rich color.

4. Heat the ghee into a seasoning pan add asafoedita, mustard seeds and wait to it pops, then add cumin and fresh ground pepper.

5. Add to tomato liquid.

6. Garnish with plenty of cilantro.

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Yes! this sounds crazy but this is what I came up with. At last weeks dinner party I made custard and added mangoes to it. The next day I was finishing up the remaining mango custard( which was just mostly the custard as all the mangoes were drained and gobbled) and I thought of this recipe. I wondered how it would taste if I converted it into a lassi. I got an opportunity to make it for my friend who was going to have dinner with us.

Gadgets:

Blender/Mixie

Cutting Board

Tin Opener

Knife

Heavy bottomed Saucepan

Whisk

Ladle

Measuring cups and spoons

Bowl

Ingredients:

Mango Puree - 1 can

Mangoes fresh - 1

Yogurt plain - 1/2 cup

Salt - one pinch

Custard Powder - 5 tbsp

Milk - 2 cups

Sugar = 2 tbsp

Water - 1/4Th cup



Preparation:

1. Add milk to a heavy bottom saucepan and heat it up.

2. Mix the custard powder with 1/4 th cup water and set aside.

3. Blend yogurt and mango puree .

4. When the milk boils add the custard mix and keep stirring till the liquid starts to thicken.

5. Add sugar turn out the flame and allow to cool completely.

6. Mix the two liquids and add a pinch of salt.

7. Peal the mango, remove skin and add it on the side of the glass as garnish.

8. Voila! let me see how this whole thing tasted after I prepared.

A very popular beverage in the world is coffee. Every country has its own methods of preparing and consuming it. Wherever you come from I believe that its not about the drinking of coffee, its more about the experience or feeling and memories it brings with it. In South India especially Tamil Nadu where I come from, a normal morning scene is the smell of freshly brewed filter coffee reaching you from the kitchen mingled with freshly boiled milk, the sound of Kandha Sasti or Suprabadhum playing in the back ground,"The Hindu" newspaper and the noise from the busy world outside. Amidst all this you get to sip the perfect cup of coffee from a tumbler which makes the whole body wake up and its warmth spreads all over. Such an amazing and comforting experience isn't it?

Having left India, there is a constant pursuit to finding a coffee that tastes like home coffee. In such a hunt, to me the coffee my sister prepares is the best coffee. Its her secret ingredients of blending French roast with Colombian supremo beans in equal quantities and grinding them fresh in the coffee grinder to make excellent decoction. It brings an Indian flavor and right taste to it and is my entry to Click's Photo event for the month of July hosted by Jugalbandi.

Gadgets:

Kettle/sauce pan

South Indian Coffee Filter

Davara ( wide mouth bowl)

Tumbler

Coffee Grinder

Ingredients:

French Roast beans- 1/2 cup

Colombian Supremo beans - 1/2 cup

2% Milk - 2 cups

Sugar (as per your preference)

Water

Preparation:

1. Add coffee beans in the blender and make it into powder.

2. In the mean time heat some water in the kettle or saucepan until it boils.

3. Add the powder in the filter and pat it with the back of a tea spoon to pack the c

offee powder.

4. Pour very little boiling water to wet the coffee powder first.

5. Then pour more water to the filters top

6. Allow it to drip and in 10 minutes the coffee will be ready.

7. In the meantime heat some milk in the saucepan on medium heat else use a milk cooker and boil the milk(Please use whole or 2% milk makes all the difference).

8. Take a tumbler add sugar followed by maybe 1/4Th cup of coffee followed by hot boiling milk.

9. Pour this hot liquid into the davara (wide mouthed bowl) and mix well by pouring it back into the tumbler. Do this a couple of times.

10. It would generate a froth like cappuccino. When a comfortable temperature is reached take a sip of this luxurious beverage and you are in cloud 9.

My Amma used to make this as a vadai for prasadhum without onions and we used to love it. Its very simple, does not take in much oil, very tasty, a wonderful snack to have with tea or coffee. Make it when you have friends dropping in and you are out of snacks. Takes 10 minutes to prepare if you use curd and 5 minutes if you add sour cream. This is very delicious when you eat it hot or cold. The output is a very crunchy pakoda on the outside but chewy and soft on the inside. Can be eaten as such or with any chutney or sauce. This is an entry to Pakoda Event hosted by Rushina of A perfect bite for the month of July.

Gadgets:
Kadai/vessel to deep fry
A spoon with holes to remove excess oil
Paper towel to remove excess oil
Plate

Ingredients:

Rava/Cream of Wheat/ Sooji – 1 cup
Rice Four - 1 tsp
Curd/yogurt plain – 1 cup
Salt
Green chili's – 2
Ginger 1"
Asafoedita a few shakes
Cilantro
Curry leaves.
Coconut - 1 or 2 tbsp
Onion - 2 tbsp (optional)
Oil
Note: Replace curd with sour cream to make it immediately and the result is a crisp and crunchy pakoda in 5 minutes

Preparation:

1.Mix rava green chili's, asafoetida, grated ginger, salt minced cilantro, coconut, chopped curry leaves,onions and salt.
2. Add curd or yogurt to it and mix it.

3. Allow it to soak for 8 mins. (use sour cream and make it immediately)

4. Heat the oil and make pattis or just sprinkle like pakodas.

5. When it turns golden brown remove and serve it hot.

 Sathu maavu kanji was served for breakfast today. Since I made the sathu maavu yesterday, it took me a few minutes to make the kanji and feed my family this morning. It was very delicious and my daughter did not take a very long time to have her breakfast. This kanji can also be had with buttermilk or yogurt and salt if you like to have something savory. If you are vegan, you can substitute milk with soy, almond, cashew or oats milk. If you rather not have any dairy or non dairy milk added to the kanji, it can be had as such. 

Gadgets:

Saucepan

Measuring Cups and Spoon

Ingredients:

Sathu Maavu/Flour- 1/2 cup

Water - 2 cups

Sugar - 3 tsp (optional)

Milk - 1 cup or less

Preparation:

1. Take 1/2 cup of the flour and mix it with 1/2 cup  of cold water and make a clump free paste. Add the remaining water  mix.

2. Place it over heated stove on medium high and cook it while constantly stirring it.

3. In 2 to 3 minutes the liquid will start to thicken and boil. Turn out the heat.

4. Add sugar and milk and mix well.

5. Serve it hot.

Made this over the weekend for a dinner party. This recipe is a modified version of my friend Kavitha's kuruma recipe. What I liked about this recipe is: Firstly, its easy to prepare it in 20 minutes or less. Secondly, very healthy and delicious without adding a whole lot of coconut which is usually dominant ingredient in this dish. Thirdly, it has an amazing flavor and taste. Lastly, a great side dish for biriyani, rice, parota or roti.

Gadgets:
Blender/Mixie
Wok
Sauce Pan
Cutting Board
Knife
Plate to cover the wok



Ingredients:

Vegetables: (potato, peas, cauliflower,carrot) - 1 cup cut into chunks
Onions - 2
Tomato - 2 normal size
Curry leaves
Cilantro
Garlic - 8 cloves minced
Ginger - 1 to 2 inches minced
Green Chillis - 2 or 3 ( slit and deseed them if you cannot handle spice)
Coconut - 1 tbsp
Salt
Oil - 2 tbsp
Water

Spices:
Cloves - 3
Cinnamon - 1 inch stick
Cardamon - 2 pods
Kass Kasa/Poppy seeds - 1 tbsp
Coriander seeds - 2 tbsp
Fennel Seeds - 1/2 tsp
Chilli Powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Pepper

Preparation:


1. In a saucepan add some water, chopped veggies and salt. Cover and cook it until the veggies are half done.

2. In the meantime, heat the wok, add 1 tbsp oil. When that gets warmed up add the spices (cloves, cardamon, cinnamon, poppy seeds,fennel seeds, coriander seeds) and roast them a little for 40 seconds.

3. Add 1 onion that is cut length wise to the above spices with a little bit of salt cover and cook on medium heat and keep stirring now and then.

4. Transfer them into the blender, cool and grind till they are a smooth paste.

5. In the same wok add 1 tbsp of oil. Add ginger garlic, green chillis, onions, salt, chilli powder and turmeric powder. Mix well cover and cook until the onions are transparent. Add the tomatoes and cook for 2 minutes.


6. Add the paste to this and transfer it to the cooked veggies. Mix well. Add cilantro and curry leaves and simmer for 3 minutes.

8. Serve hot with rice, or rotis.

On my recent visit to India my mother-in-law served me sathu maavu kangi or porridge for breakfast. It is a flour that is made out of whole grains, dals and nuts. The perfect breakfast drink that keeps you nourished and filling. The sathu maavu or the protein powder was available in most of the stores in India. When I returned home, I wanted to continue to having it for breakfast but I could not find sathu maavu at the local Indian stores here. So I decided to make some at home. I called my mother-in-law and she gave me the recipe. Here is how  I prepared the sathu maavu.

Gadgets:

Blender/Mixer/spice grinder
Mixing Spoon
Air Tight Container
Mixing Bowl
Sauce pan
Measuring cups

Ingredients:

Whole wheat flour- 1/4th cup

Ragi flour/Millet flour- 1/4Th cup

Jowar Flour/White Corn Flour- 1/4th cup
Yellow Corn/Maize flour - 1/4th cup
Barley flour - 1/4th cup
Cashews  and Almonds  - 1/4th cup each or one nut 1/2 cup
Moong Dhal - 1 cup
Parboiled rice- 1/4th cup
Roasted Channa Dhal - 1/4th cup
Sago - 1/4th cup
Barley flour - 1/4th cup
Elachi- a few pods
Almonds - 1/4 cup optional

Preparation:

1. Dry roast each of the ingredients separately. Start with sago at a higher heat, then reduce the heat to roast dals, rice, almonds and elachi, Transfer it to a wide plate and allow to cool before grinding. While grinding make sure to equally distribute the almonds as they have fat and might make the flour clump together,

2. Roast the flours each separately because each flour will emit a different aroma when they are roasted and hence we can make sure raw smell will be absent in the sathu maavu.

3. When the step 1 ingredients are blended into a powder, add the flour from step 2  into the blender and give it a good mix for even distribution of ingredients.

4. Transfer into the wide plate and allow for the flour to reach room temperature and store in a bottle or air tight container.

5. Make sathu maavu kanji for breakfast everyday.



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Came across this yummy Andhra side dish that looked very tempting. In the original recipe as I recollect, the eggplant was deep fried in oil and then put in the tomato gravy with peanut sesame powder. I wanted to prepare it but decided to make it a little more healthy. So instead of frying I used the microwave to roast the eggplant and added that into the gravy. I added roasted peanuts and sesame seeds which added an extra crunch. The outcome was very delicious eggplant in tomato with crunchy peanuts. If you like eggplant or peanuts you will relish this with some hot rice or rotis.

Gadgets:

Microwave
Microwavable plates
Wok
Cutting Board
Knife
Mixing spoon

Ingredients:

Big Eggplant - 1
Tomatoes - 4 roma or wine ripe
Green chillis - 2
Curry leaves - a few
Cilantro- 1 Tbsp
Ginger - 1 inch
Garlic - 4 cloves
Peanuts - 1 cup
Sesame seeds - 3 tbsp
Chili powder - 1/2 tsp
Jeera - 1tsp
Jeera powder- 1 tsp
Corriander powder - 1 tsp
Mustard seeds - 1 tsp
Turmeric - 1/2 tsp
Oil - 3 tsp for coating eggplant, 2 tsp for cooking gravy and 1 tsp to coat peanuts.
Salt
Sugar - 1/4 Tsp

Preparation:

1. Cut Eggplant into big chunky pieces so that the skin is seen in every piece on one side.

2. Coat the egg plant with 3 tsp of oil and sprinkle salt.

3. Place it in the microwave and heat it for total time of 20 minutes, but taking out every 5 minutes to check on the Eggplant.

4. Meanwhile, place wok on heat and add 2 tsp of oil.

5. When that warms add mustard seeds and wait for it to pop, add Jeera and then ginger, garlic and onions.

6. Add green chilis (add more for more spice) curry leaves and cook them with a little salt.

7. Add tomatoes, turmeric, coriander, jeera and chili powder and cook well.

8. Add 1 tsp oil and coat every peanut and sprinkle the sesame seeds.

9. When the egg plant comes out it will be wrinkled and kind of crisp on the outside. Add it to the tomato gravy.

10. Put the peanuts in the microwave for 2 minutes and 30 seconds and by then it will be roasted.Add it to the gravy and mix well.Garnish with cilantro and serve it hot.

Remember that I had bought 2 crates of cherry tomatoes from the local farm produce store and I had used only 3/4Th of the first crate for the salad and the remaining had to be used. Today for dinner I made a simple pasta. I used whole wheat organic instead of regular pasta from Trader Joe's, mixed 2 tbsp of olive oil for the pasta on the whole and added 1/4 cup of shredded Parmesan cheese and made it as healthy as possible. The pasta was moist and very hearty and one could taste the tomatoes in spite of the garlic presence. 

Gadgets:

Stock pot
Mixing spoons
Baking tray
Oven
Bowls



Ingredients:

Cherry Tomatoes - 3/4 Th of a crate

Whole wheat Pasta Organic - 1 packet

Water for cooking the pasta

Pepper

Sea salt

Olive Oil for tomato - 1 tsp

Olive oil for pasta - 5 tsp

Garlic - 12 cloves minced

Pasta seasoning - 3 tsp

Parmesan cheese shredded - 1/4Th cup

Preparation:1. Boil the water for the pasta as per instructions in the back of the packet.

2. In the meanwhile, preheat the oven to 450 degrees and in a baking tray place the washed cherry tomatoes and taking 1 tsp of olive oil in your hands nicely coat the tomatoes.

3. Add the garlic, salt and pepper to it and when the oven is ready place the tray in it for 15 minutes.

4. Cook the pasta with salt and when done do not throw away the pasta water. Store it in a bowl. Transfer the pasta into another bowl. Add the pasta seasoning.

5. Mix the remaining oil into the pasta water and keep adding 1/3 cup of water back into the pasta and keep the pasta covered until the tomatoes are cooked.

6. When the tomatoes are ready add the pasta on the top in the baking tray and toss it well.

7. Serve the pasta and add some cheese on the top.

The whole day I spent thinking about what I can do with the strawberries for the event. As I was stuck at a stop light I was thinking making a kheer with the berries. I had no clue as to how I could make it. Googling it I did not find anything specific to a keer with strawberry so I had to figure it out. With great care I started working with strawberries and it turned out very delicious.

Gadgets:

Blender
Bowls
Measuring cup
Milk Cooker
Cutting Board
Knife
Kettle



Ingredients:

Strawberry whole - 12

Milk - 2 cups ( used non-fat organic)

Water- 1/4 cup

Sugar - 1/2 to 3/4 cup depending on ones taste

Almonds - 1/2 cup

Water to soak almonds - 1 cup

Elachi - 3 pods


Preparation:

1. Wash strawberries and cut the into thin slices after removing the top. Put them in 1/4 cup of water and microwave for 2 minutes. allow to cool.

2. Heat the water in the kettle and pour it on the almonds and then microwave this for 1 minute. Allow it to soak.


3. In 5 minutes the skin of the almonds will come off easily. Remove the skin and grind the almond with elachi into a very thick paste using very little water.


4. Using a milk cooker add the almond paste abd milk and cook it for 5 minutes. Turn off the heat and then add sugar before transferring into a bowl and allowed to cool.

5. Meanwhile grind the strawberry and keep aside. When the almond and milk cools add the strawberry mix keep it in the fridge for 10 minutes and serve it cold.

Note: Do not heat it will curdle.

Every farm produce store I went to this week there were fruits and veggies in abundance and on sale. I was so tempted seeing all the tomatoes and mangoes, grapes and melons that I did not know what I was doing and got myself 2 crates of cherry tomatoes. On the way home I was wondering what I was going to do with all these little tomatoes and then my daughter told me she wanted salad with baby tomatoes so I took her request and created a salad that we had at our picnic on Saturday. This is my entry to No Croutons Required hosted by Tinned Tomatoes for the month of July.

Gadgets:

Cutting Board
Knife
Bowl
Colander

Ingredients:

Cherry Tomatoes-1 cup
Green Grapes - 1 cup
Mediterranean Cucumber - diced 1 cup
Honey - 1 tbsp
Salt
Pepper
Olive Oil - tbsp
Mint - 15 leaves minced

Add caption

Preparation:

1. Wash the vegetables and fruits well.

2. Cut the tomato and the grape into half and cucumber into cubes.

3. Mix them and add mint.

4. Add olive oil, salt,pepper and honey and toss them well.

I made baked falafel and garlic yogurt sauce. I filled the pita pocket with falafel, the above salad and garlic sauce. It was so delicious.

Peerkanga or Ridge Gourd is something I enjoy. If they are cooked with less water they become thogayal and with more water they become chutney. They taste delicious with hot rice and pan roasted veggies like okra or ladies finger, egg plant, potatoes etc or with dosai or idli. One thing I would like to mention is be careful in picking the gourd. I have had days when I have gone through the effort of cooking it and then finding out that they are bitter. I always choose the lean ones over the chunky variety. Somehow, I feel that they don't give me these issues. So watch out. Once you have crossed that hurdle its a very delicious veggie to be eaten.

Gadgets:

Cutting Board

Knife

Wok

Mixing Spoon

Colander

Blender/Food Processor

Peeler

Ingredients:

Ridge Gourd - 3

Cilantro- 1 bunch

Dry red Chillis - 1 ( add more if you can handle spice)

Tamarind - a small bit

Channa dhal - 2 tbsp

Udad Dhal - 2tbsp

Thoor Dhal - 2 tbsp

Mustard Seeds - 1 tsp

Asafoedita - a few shakes

Water - less than 1/4th cup

Oil - 1 tbsp

Preparation:

1. Wash the Ridge gourd and cut them into 5 inch pieces.

2. Peel the outer dark green skin.

3. Cut the inner pulp into smaller pieces.

4. Heat the Wok and add some asafoedita and mustard seeds and and wait for the mustard to pop before adding all the dhal.

5. When the dhal turn golden brown add the chopped gourd, tamarind ,water and salt and allow it to cook.

6. After 7 minutes add the cilantro and cook it for 2 minutes.

7. Turn off the heat and allow it to cool.Add tamarind at this point if you have not added tomatilla.

8. Blend this into a slightly course chutney and serve it with rice or dosai.

Yesterday it was Guru Purnima and I decided to make something for prasadhum(offerings). I went through all the possible sweets that I can make with a constraint of preparing something that was lactose free and moung dhal free. So Chakra Pongal slightly modified was chosen. There are many ways in making this very delicious sweet rice. During Pongal (South- Indian Harvest Festival) they basically cook the rice in milk. While, in temples or as general offerings its sometimes made without milk so that it would last longer in warm climatic conditions. I chose the non-dairy version and in spite of all the mistakes I made here and there I still pulled it off. The major spice in this Chakra Pongal is Nutmeg. This is my entry to Think Spice : Nutmeg event hosted by My Diverse Kitchen for the month of July.

Gadgets:

Pressure Pan
A bowl that would fit inside the pressure pan

Cooking pan

Mixing spoon

Bowl

Wok

Nutmeg grater

Kettle

Cooking camphor - less than a pinch ( a little goes a long way)

Ingredients :

Long grain rice - 1 cup

Channa Dhal - 1/4Th cup

Jaggery - 1 1/2 balls of jaggery broken into pieces

Nutmeg - 1

Cashew Nut - 1/4Th cup cut into small pieces

Raisins - 1/4Th cup

Butter - 2 tbsp

Water - 3 for rice,2 cup for Jaggery, 2 cups for the pan

Preparation:

1. Heat 7 cups of water in the kettle.

2. Heat the wok and dry roast the channa dhal and then the rice.

3. Wash the rice and dhal and then add 3 cups of hot water from the kettle.

4. Add 2 cups of hot water into the pressure pan and turn on the heat and place the bowl with rice in the pressure pan.

5. Pressure cook it on medium heat and for 3 whistle.

6. In the mean time, Place the jaggery in the wok and add 2 cup of hot water and turn the heat on and allow the jaggery to melt.

7. When the jaggery melts pour the golden brown liquid into another bowl leaving behind the salts and stones in the bottom.

8. When the pressure is realized add the jaggery to rice. When mixed there must be some liquid and the rice will not be fully cooked. Place it back in the pan and pressure cook it for 3 more whistles.

9. Add 2 tbsp of butter and allow it to melt. Add cashews, and raisins and allow to get toasted and grate the nutmeg into this.

10. Add camphor and rice and mix well and serve hot.

This is another variation of kootu that I make when I do not want to use the blender and want to make something really fast for lunch or dinner. Bottle gourd is a vegetable that is very healthy and cooks very easily. I have been using this method often because it does not need a lot of coconut and the taste and flavor of kootu is captured. Here is a version of kootu for all those who love kootu with less coconut and without taking out your blender.

Gadgets:

Ipot or Pressure cooker

Bowl to place inside cooker

Cooking pan
Mixing spoon and cups
Cutting board
Knife
Peeler

Ingredients:

Bottle gourd peeled and cut into cubes - 2 cups

Moong Dhal- 1/4 cup, Thoor Dhal - 1/4 cup cooked  together in 1 cup of water using Ipot of pressure cooker
Channa Dhal - 3 tbsp

Mustard seeds - 1tsp

Udad dhal - 3 tbsp

Jeera powder - 1 tsp

Dry chillis - 3

Cilantro- a few strands for garnish

Coconut - 2 tsp

Salt

Turmeric

Sambar powder - 1/2 tsp

Water

Oil

Asafoedita - a few shakes

Curry leaves

Preparation:

1. Using a pressure cooker or Ipot cook the dal and set aside.

2. Add the bottle gourd, salt, sambar powder and water  to a heavy bottom pan and cook until the bottle gourd gets tender and the color changes.

3. Add the dal and mix well with the kootu and allow it to boil for a few minutes.

4 . In the same seasoning ladle add oil, asafodita, mustard seeds, allow it to pop. Then add udad dhal allow it to get toasted with 1 red dry chilli. Add curry leaves and the seasoning to the cooked veggies and mix well.

5. Garnish with cilantro and serve.

Traditionally these are made with cilantro/kothamalli. I decided to experiment with mint to see if it tastes as good as cilantro. This belongs to the pickle family and goes well with curd/yogurt rice. One note on this herb is that it is very good for your blood.It purifies it and makes it healthy. I know this from my friends mother who used to ask me to have lots of mint chutney every time I used to donate blood. So those of you who are anemic please have some mint in some form and you would get your health back.

Gadgets:

Mixie/Food processor
Bowl

Colander

Wok

Mixing Spoon

Ingredients:

Mint leaves - 2 cups
Cilantro - 1 cup

Tamarind - dime size ball

Udad dhal- 3 tbsp

Channa Dhal - 2 tbsp

Mustard Seeds- 1 tsp

Dry chilis - 3 ( or more for spice)

Asafoedita - a few pieces fired

Oil

Preparation:

1. Wash the mint and cilantro leaves and dry them to let the water disappear with a dry towel. Very important step to make the urandai/balls last longer.

2. In a wok add some oil.When that heats up add asafeodita,mustard seeds, udad dhal, channa dhal, dry chilis and roast until the udad dhal turns golden brown.

3. Turn off the flame and add the mint and cilantro leaves.

4. Add all these ingredients to the food processor/mixie and the tamarind.

5. Keep buzzing until the ingredients come together. This must not resemble a powder but a very coarse mix.

6. Add salt and make small balls out of them. Store them in an air tight container and serve it with curd rice.

Summer is a month I used to look forward to as a child. The air smelt different, the weather got warm, schools were closed, my cousins were there to play with and wherever one turned you would see carts or baskets of Mangoes. The sweet smell used to make me want to eat it for breakfast, dinner and lunch. I could not wait to finish my curd rice to get my share of the mangoes.

This month there are a lot of food events focusing on summer and seasonal fruits. I am sending in my mango fruit salad that can be served as an elegant summer dessert at the end of a meal, at breakfast or a snack to cool off at any time. Takes less than 10 minutes to prepare and is one healthy salad. My entry to Mango Mania hosted by What's For Lunch Honey ,Sweet Series- Cool Deserts by Paajaka and Summer Feast hosted by Monsoon Spices for the month of July.

Gadgets:




Cutting Board
Peeler
Knife
Bowl
Mixing Spoon


Ingredients:

Ripe Mangoes cut into cubes - 1 cup
Green Grapes cut - 1/4 cup
Apple - 1/4 cup
Sour Cream /yogurt - 1/2 cup (please use thick or store bought yougurt)
Salt a pinch or two
Honey - 1 tbsp
Walnuts - 1/2 cup lightly toasted




Preparation:

1. Wash, peel and cut the mangoes, apples and the grapes.

2. Add the sour cream or yogurt, salt and honey into a bowl and mix well.

3. Add the fruits and nuts and coat them with the wet mix.

4. Serve them cold or at room temperature.