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.

One good chef in my family is my cousin Murali. He is extremely creative in his food preparations and whenever we meet we always spend quality time talking about new recipes. When I recently met him, my Amma asked me to get his recipe for his ever famous fried rice which she enjoys always. Indo-Chinese food is my favourite when tasted in India. Don't know what happens there the flavours are so different and takes it to a different level. Sending Murali's Fried Rice to A.W.E.D : Chinese for the month of July hosted by DK's Culinary Bazaar.

Gadgets:

Pressure Cooker

Bowl for the pressure cooker

Cutting Board

Knife

Mixing Bowl

Grater

Measuring Cup

Ingredients:

Jeera Champa Rice - 1 cup ( I used long grain rice and basmathi can be used too)Water - 1 1/2 cups

Beans/Carrot/Cauliflower/Peas - 1/2 cup

Onion - 1

Ginger - 1 inch

Garlic - 3 cloves

Pepper and Salt to taste

Soy sauce

Ghee- 1 tsp

Preparation:

1. Dry roast the rice with the ghee. Put it in a bowl and place in pressure cooker.

2. Pressure cook rice to one whistle and turn off the heat and set aside.

3. Remove the rice from the cooker and add some oil in the pressure cooker and add onions and cook. Add the veggies and grate the ginger and garlic on it. Add the cooked rice to it and mix.

4. Add soy sauce and serve it hot.

5. Garnish with spring onions (my addition)

Makka Cholam/Corn is very much in season in the U.S right now, but I remember having them at Kodaikanal during my summer vacation. The road side vendors make it so perfect by coating the grilled corn with lemon, salt and chilli powder. This caused a perfect blend of sweetness of the corn with some salt and spice. It was a wonderful comfort food in the cool hill station that whispered summer to me. For nostalgic memories it is my entry to Eating with the Season Event Hosted by Mania's: Food Matter for the month of July.

Gadgets:

Gas stove/ Grill

Plates
Knife
Cutting board

Ingredients:

Fresh Corn - 2
Chilli powder - 1 tsp (add more for spice)
Salt - 1 tsp
Olive Oil-1 Tbsp
Butter - 1 Tbsp
Lime- 1/2 of a lime

Preparation:

1. Remove the husk from the corn.

2. Brush it with a little of the oil and place it on the fire.

3. Keep turning it from time to time so that the whole corn is roasted.

4. Apply little butter if you can indulge else cut a fresh lime and dab it in the mix of salt and chilli powder and smear it on the corn.

5. Eat it hot.

This was created on Nov 7Th 2007 on the eve of Diwali. It was a challenge from my husband to create a sugarless cake/halwa, with no ghee or butter added, but still be tasty and healthy for him for diwali. What I created was very tasty but I realized that it tasted better as the days went by .The preparation takes less than 10 min but needs some time in the fridge for it to be set to be cut and served. I think this is a good entry for me to sent to Eat Healthy: Fiber rich event hosted by Sangeeth's Art of cooking Indian Food for the month of June.

Gadgets:

Food Processor
Tray lined with wax paper
Cling wrap
A flat bottom small bowl or another tray
Plate
Microwave
Mixing spatula and spoon



Ingredients:

Dates - 1 cup
Fig - 1 cup
Raisins - 1/2 cup
Black currants - 1/2 cup
Mixed nuts (cashew/almond/pista)-1 cup
Can add Elachi, camphor,safforn to bring an Indian touch to it (optional)


Preparation:



1. Place the nuts in a plate and microwave it for 3 minute. Please do it in 30 second increments.

2. Place all the chopped dates, figs, currants and raisins in the food processor and keep buzzing until they all come together and look like one mass.It need not be grind to a paste. A few pieces here and there is fine.

3. Remove the nuts from the microwave and roughly chop them and add it to this dry fruit and mix them well so as to distribute the nuts evenly.

4. Transfer this mix on to a tray lined with wax paper. Place a cling wrap or wax paper and use the flat bottom bowl or another tray to spread the mix even around the tray.

5. Place this in the fridge for some time and then cut and serve.

Poli is a yummy thing but very tedious to prepare. I just enjoy them hot off the stove with a dab of ghee any time. It was one of those days when I was talking to my sister about poli and mentioned that I have lots of kesari leftover and chapathi dough too from dinner in the fridge and I could make bholi out of it. Wonder what makes it so tasty. I think its because the chapathi atta has some salt in it and the smell of whole wheat is very aromatic to me and all this combined with sweet kesari the whole combo worked well. This Poli could be healthy because of the whole wheat in it. Thank god for that else you may have to run out of the kitchen to stop yourself from over indulging. Something I could not do for sure. This is my entry to the Roti mela hosted by Srivalli of Cooking 4 all Seasons and to Sweet Series:Puran Poli & sweet chapathis/rotis at Mythreyee's Paajaka for the month of June.

Gadgets:

Rolling pin

Cutting board
Spatulla
Griddle /Tava

Ingredients:

Kesari - 1/2 cup ( without nuts or raisins)

Chapathi Atta - 4 balls

Ghee - 3 tsps

Wheat Flour for making poli

Preparation:

1. Roll out the chapathi dough as usual into a round. Make 2 of them and keep one aside.


2. Take some kesari and spread it out in the middle leaving the edges clean.


3. Cover this with another chapathi and fold over the edges to seal well.


4. Roll it out once more to expand it and then heat the tava and cook the poli on both sides adding little ghee in the end.


5. Serve it hot with a dab of ghee. Yumm...

This morning I was kind of lazy and had no clue as to what I wanted to prepare for lunch. Then , I remembered that it was the last day for JFI: Bell pepper hosted by Pooja of My Creative Ideas for the month of June. Chinese food in India is something I love. The fried rice or the noodles just tasted so good and very different form the Chinese food you could find in the restaurants here. For my love for this fusion cuisine I prepared veggie noodles and my entry to this event.

Gadgets:

Wok
Mixing Spoon
Cutting Board
Knife



Ingredients:

Noodles : 1 packet
Water for preparing noodles as per the packet instructions.
Bell Pepper - red, yellow and orange - 1 each sliced
Spring onions - 2 bunch chopped
Carrots - 2 thinly julienned
Beans - 1 cup sliced in the diagonal
Cabbage - shredded 1 cup
Ginger - 3 table spoons thinly julienned
Garlic - 6 cloves minced
Onion - 1/2 thinly julienned
Soy sauce - as much as you want ( 1/3 cups )
Green chilli sauce - 3 tsps ( for spic)
Salt to taste
Pepper 1/4 th tsp
Oil - Sesame - 3 tbsp


Preparation:


1. Heat the wok on high heat. Then add garlic and onions and cook for 2 minutes and then add ginger, carrot, beans and cook for 1 more minute and then add the bell pepper followed by spring onions and in the end cabbage.




2. While the wok is heating up boil water in a pan and season with some salt. When it starts to boil add the noodles and cook for 2 minutes as per the Hakka noodles instructions.

3. Add some soy sauce and green chilli sauce to the veggies and cook them for 30 secs and then season with salt and pepper.




4. Transfer the drained noodles and toss them well and serve them hot.

5. The whole preparation takes place for 5 minutes its the cutting of veggies that takes 10 minutes.