tag:blogger.com,1999:blog-75643919864105789142020-01-11T07:06:32.835-06:00Cooking With Patience.Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.comBlogger253125tag:blogger.com,1999:blog-7564391986410578914.post-16678098014970539242012-12-10T11:15:00.003-06:002012-12-10T13:16:38.819-06:00

Bean sprouts are the tender, edible shoots of certain bean plants. They are the result of the germination process, through  which the nutritive ingredients found in beans and seeds become  profoundly modified~ starch is converted into glucose and fructose, bean proteins are predigested by specific seed enzymes and  transformed into amino acids and more digestible protein nutrients, the

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com295tag:blogger.com,1999:blog-7564391986410578914.post-3161843224042592432012-11-20T12:39:00.000-06:002012-11-20T12:39:29.451-06:00

In most south Indian homes, Idli, Dosai or Pongal are the traditional breakfast items served each morning and chutney is prepared fresh each day. Most of the chutneys are coconut based and this particular recipe is one among the many chutneys prepared at Amma`s place.  Made with fresh coconut, red chillies and garlic, this makes a wonderful alterenative to the coconut chutney that is often

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com22tag:blogger.com,1999:blog-7564391986410578914.post-30805673061193296012012-11-12T22:04:00.004-06:002012-11-13T06:30:55.888-06:00

Wishing You All A Very Happy Deepavali!   

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com31tag:blogger.com,1999:blog-7564391986410578914.post-74686648011041857532012-11-08T23:42:00.000-06:002012-11-08T11:42:17.045-06:00

Deepavalli is fast approaching and this part of the year is a way for me to indulge myself in a marathon of making sweets and snacks which involves lots of sugar & ghee. The whole house smells of ghee & cardamom and there is festive mood around for a week that precedes Deepavalli. I love the Mysore pa sold at Sree Krishna Sweets like everyone else. I just love how soft

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com33tag:blogger.com,1999:blog-7564391986410578914.post-38608292446358962012012-10-29T09:16:00.000-05:002012-10-29T09:16:33.625-05:00

I am a big fan of flavored rice and so does Amma. We try to make different variety of rice almost every week and today was no exception. I had some frozen Nellikkai/Gooseberries ( fresh is even better, I used the frozen since we do not get fresh ones) and made rice with it for today`s lunch.  Nellikkai/Gooseberries seasoned with mild spices makes it a flavorful rice for all who like

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com26tag:blogger.com,1999:blog-7564391986410578914.post-3560153404066415812012-10-22T09:02:00.000-05:002012-10-22T09:02:07.345-05:00

Murungai Keerai Poriyal is an easy and most nutritious preparation. Kootu Sambar and poriyal are the usual preparations made with Murungai Keerai back home. The keerai with mild seasoning and some paruppu/dhal makes it a great combination with Sambhar  and rice.  I had a big bunch of Murungai Keerai which our friend gave us and I could not resist the fresh tender leaves and made the

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com21tag:blogger.com,1999:blog-7564391986410578914.post-18474631890773655682012-10-15T08:48:00.000-05:002012-10-15T08:50:28.795-05:00

Kasa Kasa/Poppy Seeds is used extensively in Indian cuisine to give thickness, texture and added flavor. It is usually ground with coconut in the preparation of kurma and other non vegetarian dishes in Tamil cuisine. It is also used as a main ingredient in Payasam and rice preparations as well. Today`s recipe is a Kasa Kasa/Poppy Seeds flavored rice with some Ellu/sesame and red

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com18tag:blogger.com,1999:blog-7564391986410578914.post-1639965767659510422012-10-08T12:23:00.000-05:002012-10-08T12:23:03.258-05:00

During our recent trip to India, we had the Cashew pakodas at Adyar Ananda Bhavan and instantly fell in love with it.  My husband liked them a lot and wanted me to make them at home. I was not exactly sure what the ingredients were  but figured out that it had mint, ginger and garlic. I think I came close to making them and hopefully you will enjoy it as well. Please do let me know if

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com31tag:blogger.com,1999:blog-7564391986410578914.post-71019967432002045112012-10-01T11:24:00.001-05:002012-10-03T14:40:05.225-05:00

Breakfast is not complete without Coconut chutney in any south Indian home especially homes in Tamilnadu. The key to this simple recipe is use of fresh ingredients and any compromise on that will make even the simplest recipe a not  so favorable one.  I have grown up eating Idlis and Dosais on most mornings with coconut chutney served with it. Amma would break open the coconut, grate it and

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com21tag:blogger.com,1999:blog-7564391986410578914.post-89249296729990885142012-09-18T12:12:00.000-05:002012-09-18T22:24:00.908-05:00

Dear Friends,  Hope you rejoice in the graces of Lord Ganesha...and your heart and home brim with happiness, prosperity and good fortune. Wishing you all a Happy Vinayaka Chaturthi ! Picture Source: www.oyepictures.com/ganesh-chaturthi/ganesh-chaturthi-7/

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.comtag:blogger.com,1999:blog-7564391986410578914.post-72453324169244578722012-09-13T15:01:00.004-05:002012-09-14T09:21:37.217-05:00

I am back from India after a long vacation. Blogging took a break too as there was so much to do and my only interaction with the computer was checking the mails, there were times I could not even reply….my apologies to all those who sent emails, queries and recipe requests. I am starting with how a simple long forgotten energetic healthy breakfast is made. Neer + Aagaram in Tamil

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com17tag:blogger.com,1999:blog-7564391986410578914.post-2525352611963700582012-05-16T09:57:00.000-05:002012-05-16T11:51:16.334-05:00

I like the varuval over the poriyal to have with rice and Sambar because it is dry and spicy and pairs well with Sambar or Mor kuzhambu. This recipe of Vazhaikkai varuval is a regular at our home.  Coconut and fennel is ground along with chilli powder and cooked with Vazhaikkai and fried to perfection.The coconut when fried on low heat along with the Vazahikkai imparts a nice aroma and

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com31tag:blogger.com,1999:blog-7564391986410578914.post-40384807390358926682012-05-13T11:03:00.003-05:002012-05-13T21:21:58.453-05:00

     Pic taken by my daughter Today commemorates the most important people in the world- moms.  I hope all the mothers in the world know how important they are to the world. Nothing compares to a mother's love, but today, we  show that same love to our mothers. Love your mother forever  Happy Mother's Day 2012 !!! 

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.comtag:blogger.com,1999:blog-7564391986410578914.post-67882799320196166972012-05-08T11:12:00.000-05:002012-06-05T07:52:00.279-05:00

Dosai as it is popularly called in Tamilnadu is a staple breakfast dish in most homes. Dosai or Dosa or Dosé is a fermented crepe or pancake made from rice batter and black lentils. The origins of dosa have been widely discussed in literature and books. A few of them are listed below: A reference to Dosa occurs in the Tamil Sangam Literature from around 6th century AD. Edward Farnworth

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com18tag:blogger.com,1999:blog-7564391986410578914.post-7217189936201371562012-05-01T20:48:00.000-05:002012-05-01T20:48:32.621-05:00

I had few Bananas sitting on the counter starring at me and reminding its going to go bad soon. Most often I caramelize and freeze for future use in sweets or desserts. While caramelizing, I decided to make the milkshake with them. I must say this is the best milkshakes I have had to date with the caramelized bananas adding a great flavor. Summer is fast approaching here in Dallas but

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com20tag:blogger.com,1999:blog-7564391986410578914.post-34936458941009897462012-04-27T07:48:00.000-05:002012-04-27T07:48:13.333-05:00

Few weeks ago on facebook Soma @ ecurry asked if we could recreate the Everest brand Pav Bhajji masala.  Her request kept creeping and I went ahead and bought the Everest brand masala (I otherwise use the MTR brand) and tried recreating the ready mix. From the ingredients mentioned in the pack, I could come close to the popular brand. I must say that the Masala mix or the powders sold do

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com23tag:blogger.com,1999:blog-7564391986410578914.post-18610662625322507362012-04-23T08:44:00.000-05:002012-04-23T11:10:13.369-05:00

Semiya Payasam is the easiest among the many Payasams made in Tamilnadu. This variety of Payasam is most often made as an offering to God on any festival day. I made it for the Tamil New Year`s day as part of the feast which consisted of Sambar, Rasam,Vazhaikkai varuval, Mangai Pachadi, Vadai, and Appalam. Semiya Payasam is prepared with Indian vermicelli roasted in ghee and cooked to

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com15tag:blogger.com,1999:blog-7564391986410578914.post-33391283165040616082012-04-19T08:19:00.000-05:002012-04-19T19:15:40.571-05:00

Poriyal in Tamil cuisine is vegetables sautéed with mild seasoning and flavored with grated coconut. It serves as a side dish to a three course meal of rice with Sambar , Rasam and Curd/Yogurt.  Almost most vegetable and greens are made as Poriyal. It is a very very simple dish and nutritious too. I served this Poriyal as part of the New year meal which consisted of Sambar, Rasam,Vazhaikkai

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com16tag:blogger.com,1999:blog-7564391986410578914.post-45032983021001602362012-04-17T08:25:00.000-05:002012-04-17T13:16:14.163-05:00

What is your favorite side dish for Biriyani? Most restaurants serve a kurma like thin gravy or an eggplant curry and raita. I like them all and and cannot tell which one is the best.  When I make Biriyani at home, raita is always made since its easy and it soothes the stomach too. The taste of the side dish that is served as accompaniment for Biryani in restaurants is extemely

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com17tag:blogger.com,1999:blog-7564391986410578914.post-77723187561211979052012-04-12T12:31:00.000-05:002012-04-12T12:44:26.278-05:00

Pic Source May the Sun radiate all the goodness of life in the coming year and always!I wish all my readers who are celebrating the new year to have a fabulous year. Tamil New Year Recipes:

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com18tag:blogger.com,1999:blog-7564391986410578914.post-2400588714691729092012-04-10T09:38:00.001-05:002012-04-10T21:18:31.613-05:00

The only dish that I prefer with the Beets is the Beetroot Halwa. My opinion previously was that veggies & fruits that are sweet tasting should be made as desserts. Amma used to make poriyal, chutney and few others but my opinion remained. My whole conception changed when Athai made Beetroot Milagu Varuval. The beets are overpowered by pepper and mildly flavored with garlic~very simple

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com14tag:blogger.com,1999:blog-7564391986410578914.post-27505490846088553532012-04-03T08:00:00.000-05:002012-04-03T08:29:24.494-05:00

I love Kurma-be it the red variety or the white kurma. there are many variations of Kurma made in India, the southern variety especially the ones we make is coconut based. Infused with lots of coconut, spice paste, and meat or vegetable, this particular Chettinad specialty is called Vellai kurma because no turmeric or chilli powder is used which otherwise gives the kurma the color.

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com12tag:blogger.com,1999:blog-7564391986410578914.post-77423239968410338822012-03-27T07:50:00.000-05:002012-03-27T07:30:52.903-05:00

For as long as I can remember, I have always been a big fan of variety rice. A rice mixed with some spices is the most sought after rice preparation for me. Its tasty and easy to make too. A one pot meal with simple pachadi/raita is what we had for dinner.  This is again Amma`s recipe for a simple rice that can be made with mint, cilantro and few spices. She had this recipe in her cookbook

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com18tag:blogger.com,1999:blog-7564391986410578914.post-47263692526356032652012-03-19T13:58:00.000-05:002012-03-21T08:58:55.101-05:00

A plate of Vazhaikkai/plantain and Vengaya/onion Bajji Bajjis, that brings life and makes any evening special is one of my favorite coffee or tea time snack. I have lot of memories associated with the Bajjis. MIrchi Bajjis with friends at college. at times with family when Amma made them at home or during the ‘Penn Paarkum Padalam’ of my cousins where it was a custom to serve Kesari &

Cilantrohttp://www.blogger.com/profile/00326204312284475309noreply@blogger.com25tag:blogger.com,1999:blog-7564391986410578914.post-22178480896395416542012-02-28T08:47:00.000-06:002012-02-28T08:47:40.645-06:00

Pavakkai also known as Karela in Hindi and kakarakaya in Telugu is a less preferred vegetable in most households but it is a favorite of my husband and daughter. Bitter gourds are very low in calories but dense with precious nutrients. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber. It is rich

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