I am yet to meet a person who can pass on garlic sticks. Its sometime difficult to find or make garlic bread when we need it. This is my go to garlic bread that I usually make for an after school snack, to serve with soup, movie snack or when unexpected guests arrive. Its a huge hit among the kids and it disappears fast from the plate. It takes less than 5 minutes to prepare these  garlic bread sticks. Next time when you have an instant craving for garlic bread sticks you can give this one a try.

Gadgets:


Toaster
Measuring spoon
Plate
Knife
Bowl

Ingredients:

Bread Slices -4
Ghee - 1 tsp or Butter - 1 tbsp
Extra Virgin Olive Oil - 3 tbsp
Garlic Powder - a few shakes
Italian Seasoning - a few shakes (optional) or Crushed Peppers
Cheese ( optional , I add it some time )


Preparation:

1. Add the ghee/ butter into a bowl along with the oil. Microwave it until the ghee/ butter melts.

2. Pastry Brush or Spoon the melted oil, ghee/ butter mix over the toasted bread.

3. Sprinkle the garlic powder evenly over the bread. If you want extra spice you can add spicy Italian seasoning or crushed peppers over the garlic powder.

4. Cut the bread slice into sticks or strips  and serve hot. 

Sometimes the weather, time or our moods dictate the food that is prepared in our kitchen. The fall weather is so perfect for a warm cup of soup. This is my go to soup especially when I am out of  fresh veggies in my fridge or when I have very little time and have a lot of hungry stomachs to feed. A bag of frozen corn can feed a family of four easily. A very healthy, simple soup that is the most popular among all the kids in my family. I make it so often and sometimes serve it for dinner along with some instant garlic bread. I promise you that once you have tasted this one you would not buy the corn soup at any store. A bag of frozen organic yellow corn from Trader Joe's is all that I used for this recipe. So, next time you are in a mood for some hot soup, give this one a try and you will not be disappointed.

Gadgets:

Pressure pan/ Heavy Bottom Pot
Spatula
Measuring Cups and Spoons
Blender ( Vitamix works the best, but  a normal blender will work too)
Sieve

Ingredients:

Frozen Corn/ Fresh Corn - 16 oz
Water/ Vegetable Broth - 3 cups
Milk ( Regular/Lactaid/Rice/ Cream)- 2 cups
Note: In case of allergies rice milk works fine. If you want to make it rich add some cream. Personally, 2% milk works fine.
Salt
Fresh Ground Black Pepper
Butter -1 tbsp

Preparation:

1. Add corn, water or veggie broth and salt to a pressure cooker and cook it to 3 whistles. Once the pressure releases and allow the liquid to cool. If using a stock pot, add all the ingredients and cook the corn on medium high for 10 minutes or until it is well done and allow to cool a little.

2. Transfer to a blender and make a smooth puree. If you own a vita mix just blend into a smooth puree and add it back into the pan/ pot. If using a regular blender, pass through a sieve to remove the corn husk and then add to the pan/pot.

3. Add milk, pepper and butter. Allow to come to a boil and serve hot with garlic bread.

A few months ago we were very busy getting ready to move. Sorting through things took most of my time and when it was time to put food on the table, I had no zest to prepare anything elaborate. I made this pressure cooker sambar to go with idli/ dosai/ rice or quinoa often. It was a breeze and I have been making this sambar since. Gone are the days when I made dhal separate and then added it to the veggie mix. This sambar works well with the following veggies: Onions, Bell Pepper, Drum Stick, Carrot, Potato, Egg Plant (these are the veggies that I have used in groups or individually). For those of you who have  new born babies, work or otherwise generally not in the mood to cook, this one might be a saver. It is super easy and produces very delicious sambar every single time. This is what I made for breakfast this morning and served with steaming idli's.

Gadgets:

Pressure Cooker
Measuring Cups and Spoons
Cutting Board
Knife
Spatula

Ingredients:

Onion - 1 medium size
Tomato - 1 wine ripe ( can use any kind)
Red Bell Pepper - 1
Curry Leaves -  a few
Cilantro - 2 tbsp choped
Oil - 2 tsp
Mustard Seeds - 1 1/2 tsp
Methi Seeds - 1/2 tsp
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp
Sambar Powder - 1 1/2 tsp ( add as per your taste)
Red Chillies - 1
Toor Dhal - 3/4 cup ( Tastes good with Moong Dhal too)
Water - 3 cups ( makes a thicker sambar)
Salt
Jaggery - a small bit

Preparation:

1. Heat your pressure cooker/ pan on medium high.

2. Prepare the veggies by cutting them into bigger chunks.

3. Add oil, asafoetida, mustard seeds, red chilies, methi seeds and when the mustard starts to pop add all the veggies and the curry leaves and give it a toss. Allow it to all cook for 2 minutes.


4. Add salt, turmeric powder, sambar powder and mix well. Allow it to blend well for 1 minute.

5. Add Toor dhal and mix it with the veggies and then add water. Cover and pressure cook on medium high for one whistle and then lower the heat to low and allow it to cook for 2 more whistles.Turn off the stove and remove the pressure pan from the stove.







6. Wait for the pressure to release. Open and mix gently the dhal and veggies ones.Add jaggery and mix. If you think it is thicker than you would like add 1/2 cup of water and mix well.







7. Garnish with cilantro and serve hot with idli, dosai, rice or quinoa.

Lentil crepes or Adai is very popular tiffin in South India. In my family we have a special attachment to adai because of our uncle. My uncle Thaigu mama used to visit us every karthigai deepam just to enjoy adai. He loved it so much with rasam. For years I have been making adai varying the dal proportions. The recipe that is posted here is from Vimala who cooks for Amma on and off. Something interesting about her recipe is that it reminds me of Tirupathi Vadai or Adai. It gets its spice from black pepper and ginger and hence there is so much of flavor in it. It warms up your body on a cold winters night or when it is pouring cats and dogs. Usually, it is enjoyed with Aviyal , butter, rasam, jaggery or with yogurt rice. Next time you are in a mood for some adai try Vimala's adai, I am sure you will not be disappointed.

Gadgets:

Mixer or Grinder
Measuring Cups and Spoons
Colander
Iron Tava or Griddle
Spatula
Oil

Ingredients:

Makes 7 Cups of Batter

Par Boiled Rice - 1 cup
Long Grain Rice - 1 cup
Channa Dal- 1/2 cup
Thoor Dal - 1/2 cup
Moong Dal - 1 tbsp
Udad Dal with skin - 1 tbsp
Ginger - 2 inches
Black pepper - 2 tbsp ( will be lightly spicy)
Dry Red Chili - 3 to 4
Cilantro - 1/2 cup
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp
Salt
Water
Curry Leaves- a few strands
Oil - a few tbsps

Preparation:

1. Add all the grains and dal into a colander and rinse it well in  running water, transfer to the blender along with ginger, pepper, curry leaves, chili's and water and soak. The water must be about 1 to 2 inches above the level of the soaked ingredients. Soak it for 1 1/2 hours.

2. Add salt, asafoetida, cilantro and turmeric powder. Blend it to  a consistency that works for your family. Smooth or lightly coarse.

4. Heat the iron tava on medium high. Add half tsp of oil to it and then 1 tbsp of batter. Allow it to cook until  the sides starts to turn light brown. Flip over the mini adai and cook it on the other side. This step helps in uniformly heating the tava and helps in making perfect adai's.

5. Add a ladle of the adai batter on the tava. Spread the adai like a dosai / crepes and add 1/2 tsp oil around it.When it starts to get light brown and crisp around the edges, flip it over and cook for a few minutes and serve it hot with some butter, jaggery or aviyal.