Cooking 4 all Seasons

Vendakkai Mor Kulambu | Bendakaya Majjiga Pulusu ~ Step by Step Recipe

2012-05-28T04:00:00.000+05:30

When I think of Thenga Sadam, Vendakai Mor Kulambu always comes to mind. Amma makes this combination for Saturday lunch and when it is Coconut Rice, it has always been Vendakaya Mor Kulambu. And this used to be my favorite lunch box recipe as well. When we recently made Vangi Bath, we thought the best side dish will be only this. And I managed to take step by step pictures.

This is a wonderful way to include Okra in our meal and makes a great side dish for all mixed rice dishes.

The simple lunch thali we made had Vangi Bath, Vendakkai Mor Kulambu, Thandu Kootu, Beetroot Rasam, Stuffed Pepper bajji with Atukula Payasam.

South Indian Thali ~ Stuffed Pepper Bajji, Vangi Bath, Thandu Kootu, Beets Rasam, Mor Kulambu, Atukula Payasam

Step by Step Picture Recipe

Vendakkai Mor Kulambu

Ingredients Needed:

Lady's finger - 5 nos

For the Masala Paste:

Rice - 1/2 tsp
Toor Dal - 1/2 tsp
Grated coconut - 1 tbsp
Green chillis - 2
Cumin seeds - 1/2 tsp

Curds / Yogurt - 1/2 cup
Turmeric powder a pinch
Salt to taste

Seasoning

Curry leaves few
Coconut Oil - 1 tsp

How to make Vendakka Mor Kozlambu:

Wash and soak rice and toor dal for 30 mins. Then grind it to a smooth paste along with grated coconut, green chillies and cumin seeds.

In a bowl, mix the ground paste with curds, turmeric powder, salt and required amount of water. Water depends on the quantity you want the gravy to be and also the thickness.

In a pan, bring this liquid to boil. Once it comes to boil, sim and cook for 5 mins. At this stage it will get very thick, so keep an eye to make sure the bottom doesn't get burnt.

Wash and wipe the Okra dry, then chop to 2" pieces. Dry roast them in a pan and add to the boiling gravy.

In a skillet, heat 1 tsp of coconut Oil and add curry leaves. Temper the boiling gravy with this oil. Coconut oil adds lot of flavour to this gravy. If you are not comfortable using coconut oil, you can replace with oil of your choice.

We always serve Coconut Rice/ Thenga Sadam with this Vendakkai Mor Kulambu

Chutney Pudi | Chutney Podi Recipe | Dry Chutney Podi ~ Side Dish for Idlis

2012-05-27T12:01:00.002+05:30

To end this Summer Chutney Special Series, I have a delicious Dry Chutney Pudi for serving with Idlis. Gun powder as we call it, is a staple dish in all South Indian household. In fact we have so many of them stocked that we almost need not make any fresh wet chutneys for either dosas or Idlis.

Amma's versatile dal podi is very famous and makes an excellent side dish for any dish. You name it and it goes so well with it. Today's podi on the other hand is more specific for dosas or idlis. Not that you can't serve but somehow this is more of a chutney podi than anything else.

Chutney Pudi

Being a Sunday, we had a very relaxed morning and kids woke up pretty late. Athamma said I should let them sleep as very soon their schools reopen and they anyway have to wake up early. Wish I had somebody to say this when I was young! It has always been before 7 when we were in school. At all times it was the same, and my parents pride on having brought us up that way! Of course I never let an occasion pass by without me mentioning the same to Konda. But of course the words go overboard!

Kids are right now playing police and thief, with all of them having a gun. God knows who the thief is, as every now and then, they poke the gun at me.

While I go and make myself scarce for them to find me, you enjoy this Chutney pudi.

Chutney Podi | 3 Dal Chutney Podi for Idlis

Ingredients Needed:

Channa dal / Bengal Gram Dal - 100 gms
Toor Dal / Piegeon Pea - 100 gms
Roasted Groundnut - 100 gms
Cumin Seeds - 1 tsp
Dry Red Chilies - 15 nos
Tamarind - 1 marble size
Garlic - 10 - 12 cloves
Salt to taste

For Tempering

Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves handful

How to make the Chutney Podi

Wash the garlic and pat it dry. You can either wipe it clean or dry it under fan. It has to be dry. Trim the ends and pound the garlic along with its peel. Keep it aside.

Heat a Kadai, toss the cumin seeds till it splutters, transfer to a plate. Then toss channa dal till it starts turning colour, remove and toss toor dal. Next goes the dry red chilies till it turns crisp. Switch off the flame, add the tamarind and cover with lid.

Since you are using roasted peanuts, you can add it as such.

Once the dals cool down, take all of them in a mixie, add salt along with pounded garlic, pulse couple of times, then grind to a semi coarse powder. Make sure it's not very fine powder.

Then remove to a bowl.

Now heat a kadai with oil, when it is hot, add mustard and curry leaves. Let it splutter. Switch off the flame, and let the oil cool down. when the oil is luke warm, add the ground podi to the kadai and mix well. Stir around to make sure the podi doesn't get burnt. Cover with a lid and keep it closed for few minutes. Then spread on a plate and allow it to cool down completely before storing in a tight container

Well with an extra dose of ghee, it overflew the mountain!

Notes:

The extra zing comes from adding the garlic skin. Store in a air tight container.

Mullangi Pachadi | Radish / Mooli Chutney | Side Dish for Dosa

2012-05-26T04:30:00.000+05:30

Next in the Chutney Series is another delicious chutney that you can serve for Dosas/ Idlis. I believe this makes a great mix with rice as well, though I haven't tasted it with Rice. When you are really up against for want of ideas to make for serving for Dosas, and want it to be healthy, these vegetable based chutneys really come handy.

The best part of this chutney is the fact that it is diabetic friendly. Forgive me for not showcasing with a Diabetic Dosa, but remember this makes a great side dish for any of those Pesarattu with Moong. Amma got this chutney again from her sister and she served this for Daddy for his Moong dal dosa. They vouched it tasted great. Since I was running short of time and didn't have the Moong dal batter, I had to make do with the regular dosa.

We have always used radish in our Sambar and dry sautes. Athamma again makes a wonderful chutney with another combination, that rests in draft for my cookbook. Anyway meanwhile let me share this simple and quick chutney that you can make for your dosas and never reach out for thos calorie heavy coconut or ground nut chutney. I know I love those two, still I realized this tastes very much like coconut chutney.

You can actually fool somebody to believe this is so!

Ingredients Needed:

Radish, chopped - 1 & 1/2 cup
Onions - 1 medium
Cumin Seeds - 1 tsp
Salt to taste
Dry red chilies - 4 -5 mos
Garlic - 3 -4 cloves
Tamarind - 1 small marble size
Oil - 1 tsp

How to make the chutney

Wash and scrap the outer skin of the radish. chop into small pieces.

Heat a kadai with oil, add cumin seeds, allow to splutter. Then add chopped onions, red chilies, garlic saute well.

then add radish and saute till they turn colour.

Remove and allow to cool. Add salt.

Then grind in a mixer to a smooth paste along with tamarind.

Notes:

we made without tamarind and it was good when served with Dosas. If you are serving with rice, you will have to add the tamarind.

This does not have long shelf life but can stay for a day.

Onion Tomato Chutney ~ Side Dish for Dosa

2012-05-25T08:20:00.000+05:30

These days with the kids eating the Groundnut chutney, we end up making it not that spicy. And that gets to be a problem for the elders as we like it spicy. There is no question of making two separate batches of the same chutney right. so we end up making a different chutney that is spicy enough for the elders.

This simple chutney with onion and tomato can be used as a spread or side dish. When I had the other two chutneys served for the dosa, I was only too delighted to showcase this along with the rest. If you are for simple and easy chutneys, this is really helpful

Onion Tomato Chutney

Ingredients Needed:

Onions - 1 no
Tomato - 1
Green Chilies - 3
Oil - 2 tsp
Garlic - 2 cloves
Salt to Taste

How to make Onion Tomato chutney

Wash and chop all the vegetables.

Heat a pan with oil, fry all the above one by one, allow to cool

When it is cooled, take all the ingredients in a blender/ mixer along with garlic.

Grind without adding water.

Serve with Dosa

Notes: If you want the chutney a bit more sour, you can add a small piece of tamarind.

Chinta Chiguru Chutney | Chinta Chiguru Pachadi ~ Side Dish for Dosa | Chutney Recipes

2012-05-24T08:24:00.001+05:30

During their recent visit to my SIL place, Athamma got Tender Tamarind leaves, more than what we could use right away. When we had excess of the leaves and saw that they might get spoiled, we thought we should make some pachadi with it. What we ended up making, tasted more like a pickle than a pachadi. Of course there is a very thin line that separates these two and you can use the name very interchangeably.

This is again one of those chutneys that can stay for long. And I tasted it with both Dosa and Idli, it tastes great. We made a huge batch and stocked in fridge, we just took how much ever we wanted and sauteed in oil before we used. It makes a great side dish when you run out of ideas for chutneys.

Chinta Chiguru is most sought out in Andhra, I haven't seen these leaves prepared much in Tamil Nadu and my friends are always taken aback when I make Pappu with these leaves. It's quite an art to manage the sourness when you make the pappu. However with Pachadis, you need not worry about it.

Chinta Chiguru Pappu

Chinta Chiguru Chutney
Ingredients Needed:

Dry Powder:

Dry Red Chili - 10 - 12 nos
Methi Seeds - 1 tsp
Mustard - 1 tsp
Cumin Seeds / Jeera - 3/4 tsp

Dry roast all the ingredients and allow to cool. Then grind the seeds along with red chilies to a fine powder.

Chinta Chiguru - 1 cup

Wash and dry the leaves. Then dry roast till its completely dry.

Garlic - 6 - 7 cloves
Tamarind - lemon size
Salt to taste

Combine everything in mixer and grind to a fine paste.

Tempering

Mustard Seeds - 1/4 tsp
Dry Red Chilies -2
Garlic - 2 cloves
Curry leaves few
Oil - 1/4 cup

Transfer the ground paste to a bowl. Heat a pan with oil, temper with mustard, red chilies, chopped garlic, curry leaves, Add the ground paste to the hot oil and cook for a while till the raw smell leaves.

Notes:

This tastes more like a pickle and can be served with Dosa, steaming Rice.

Mango Thokku | Manga Thokku Recipe ~ Side Dish for Dosa | Chutney Recipes

2012-05-23T12:01:00.000+05:30

You know how it happens right, one moment you think something, then something else happens and your best plans never get to happen. This season when we had loads of mangoes at home, I was all ready for trying out those many Mango dishes that I have filed up. When I had mentioned that in passing to Hubby dear, he profusely refused, saying he would much rather enjoy the fruits as such. I said let's see and I was more than intent on carrying out my thoughts.

As things would have it, I was indisposed for a week and by then the Mangoes vanished. So unless we get another excess supply of mangoes, I might have to wait another year to try out those recipes. Meanwhile remember I said we had some raw mangoes that we wanted to try some chutneys and Pickles, well Athamma had saved up one and ended up making a thokku, I was unclear if it was to be called a chutney or a pickle. Finally I settled to the Thokku as it can convey whatever meaning it wants. I know this tastes great with Dosas as I have been eating with it and goes excellent with curd rice, I am yet to try with rice, however I am sure it will be good.

We still have a week to go for Konda's school to reopen. Only last night just before going to sleep, Konda was telling how quickly days seemed to have passed by. I was surprised that she noticed that. She was saying with a catch in her tone, that she will soon go to seventh std. Well I said the same thing when I met my school friends recently. Those were the guys with whom I did my high school and I was nostalgic remembering being seventh graders ourselves. With a sweet bitter note of those long gone days, I always feel happy that I got back in touch with many of them. The sweet bitter note gets replaced with hope and fervor for my kids to have the best of times, to remember later.

With every little thing we do today, we are weaving beautiful memories for our future..

Coming to the recipe, I hope this gets done many times more for the delicious taste it gives to the meal!

And I am hoping to do a Chutney Special this week, I hope you come back to enjoy this series.

Mango Thokku

Over this weekend, when I was up to it, I decided I might as well click all the chutneys we ended up making. We made the Peanut Chutney with Roasted Onions, green chilies. The one I have already posted has roasted tomatoes as well. So this time we omitted that. Apparently my kids cleaned out the bowl that my sil made for them during their visits. We were surprised that they all loved that chutney so much, we found out that she made it after roasting the ingredients. We also do it, though not on a regular basis. When we have some time to spare, we end up roasting the onions, green chilies for the peanut chutney. Else the regular one gets done.

Well to please the kids, we got to do many things right. So we ended up making a peanut chutney that way. A hot spicy onion tomato chutney for the hubby and these other two chutneys.

Manga Thokku

Manga Thokku ~ Mango Pickle

Raw Mango (unripe), chopped - 1 cup

Dry Masala powder

Urad Dal - 1 tsp
Methi / Fenugreek - 1/4 tsp
Cumin Seeds / Jeera - 1 tsp

Dry roast all the above ingredients, allow to cool. Then grind to a fine powder, keep it aside.

Salt to taste
Red Chili powder - 4 tsp

Wash and pat dry the mango, cut into small pieces.
In a mixer/blender, take the mango pieces, salt, chili powder, and the above ground masala powder, grind to a paste without adding water.

Transfer to a bowl. Do the tempering with the below ingredients.

Tempering,

Oil - 1/4 cup
Curry leaves few
Dry red chilies - 2 long
Hing - a pinch
Garlic - 3 -4 cloves
Cumin seeds - 1/2 tsp

In a kadai, heat oil add cumin seeds, chopped garlic, red chilies, curry leaves and hing. Saute till the cumin crackles. Then add the ground mango paste and saute till the oil comes out.

Store in a dry jar.

Notes:

Oil used will be more if you want to have a longer shelf life.
Always use a dry spoon to scoop out.
This can be refrigerated for more a than two weeks.

Chicken Pulusu ~ Kurnool Style | Non Veg Indian Thali

2012-05-18T21:23:00.000+05:30

I know this is going to be another chicken Pulusu and I managed to make it a thali too with what was made on the day. With kids liking only chicken, it's only natural that we end up making different types of chicken gravy. Today's version is a recipe from my Aunt, Amma sister. She is from Kurnool and this is the method that's made in Kurnool District.

When Amma made it for the first time, I said I ought to take it step wise. But then we ended up making this type pretty often as kids liked it and well you know I couldn't take step wise. And making this so often I also realized this is much easier to make, though of course it depends on what you consider is easy.

Chicken Pulusu, Mutton Gravy, Colour Rice, Rasam, Rice, Curds and Gulab Jamun

Chicken Pulusu ~ Kurnool Style

Ingredients Needed:

To boil

Chicken - 1 kg
Turmeric powder a pinch
Salt - 1/2 tsp

For Gravy

Onions - 150 gms
Green Chillies - 2 long
Ginger Garlic paste - 1 & 1/2 tsp
Chili powder - 1 & 1/2 tsp
Coriander powder - 1 & 1/2 tsp
Tomato puree - from 1 medium
Coconut paste - 1/2 cup

Dry Garam Masala

Clove - 2
Cinnamon - 2 inch
Poppy seeds - 1 tsp

How to make the Chicken Pulusu

Wash the chicken, add turmeric, salt, 1 tsp oil to the chicken and boil in a kadai till tender. When done, drain the chicken pieces and save the broth.

Meanwhile in a pan, dry roast 2 clove, cinnamon, 1 tsp poppy seeds and make a fine powder.

In another kadai, heat oil, saute onions, 2 green chilies. Saute till the onions turn colour.

When the onions turns colour, add only the cooked chicken pieces, save the broth. Fry for a while.

Then add ginger garlic paste, cook for a while.

Next add coriander powder, fry for 2 mins.

Then add chili powder, 1 tsp oil, fry for 2 mins.

Make tomato puree and add to the chicken. Once the chicken is mixed with the masala, add ground coconut paste. Simmer for couple of mins. Adjust salt, remember you already added salt during boiling.

Now add the chicken broth.

When the chicken starts to boil and reaches the consistency you need, add garam masala powder, before switching off.

Sending these for my Indian Thali Mela

Mutton Semi Gravy | Mutton Gojju ~ Non Veg Thali

2012-05-15T22:06:00.000+05:30

Since I extended the Indian Thali Mela, I was in no hurry to post all my thali recipes. However since I was posting the Mutton Gojju, made differently from the previous methods, decided to share that before getting into the other Thalis.

With kids having their summer vacation, it becomes extremely tough to give them ideas to keep themselves occupied. I mostly end up drawing them something that they colour in a jiffy and are back with a new request. While I think I will keep myself busy with ideas for them, check out this recipe.

Other Mutton Recipes

Tomato Pulao, Chicken Curry, Mutton Gravy, Mutton Fry, Pepper Cumin Rasam, Plain Rice and Curds

Andhra Style Mutton Semi Gravy

Ingredients Needed

Mutton - 500 gms
Oil - 2 tsp
Fennel seeds
Cardamon - 3
Cloves - 3
Cinnamon - 3
Onions - 3/4 cup
Ginger Garlic paste - 1/2 tsp
Turmeric powder - 1/2 tsp
Rock salt to taste
Mint leaves / pudina - handful
Tomato - 1 medium
Coriander powder - 2 tsp
Chili powder - 2 tsp
Water - 1 cup
Coconut paste - 1/2 cup

How to make the Mutton Gojju

Wash and cut into smaller pieces, let it drain in the colander.

Heat a kadai with oil. Add the fennel seeds, cardamon, cloves and cinnamon. Saute well.

Then add finely chopped onions. Saute till the colour changes.

Next add the ginger garlic paste and cook till the raw smell leaves.

Add the drained mutton pieces, saute on high flame till the water starts coming out.

Add turmeric powder and continue cooking.

Now add the mint leaves and cook on high. Add chopped tomatoes, then chili powder, coriander powder. Cook with lid covered for 10 mins.

Make sure the water is all evaporated. Saute well.

Now add a cup of water or just enough to cover the gravy. Transfer to pressure cooker and cook for 3 whistles or till done.

Once the pressure falls down, remove the lid and add the coconut paste.

Bring to boil and simmer for few mins.

Finally garnish with coriander leaves.

Serve with rotis or pulao

Sending these for my Indian Thali Mela

Paneer in Coconut Gravy | Side Dish for Chapati / Roti

2012-05-07T09:00:00.000+05:30

When we think of Paneer, it's always either Paneer Butter Masala or any of the other combinations that we would come up with. If we decide not to make the gravy rich and creamy, we might end up using the paneer with aloo or peas or gobi. I know all of these tastes great and makes a wonderful side dish for rotis.

There is another version that Amma makes that's very creamy and aromatic. She uses lot of cardamom and couple of other spices that makes the dish stand out. So in all speculation we thought using something like coconut should not be very different.

So here is your crowd pleaser cooked in a coconut base. And you can take my word, it tastes great with rotis too. If you are one of those who think you can't pair Paneer in any other form you ought to make and taste for yourself.

Ingredients Needed:

Paneer - 250 gms
Onions - 1 cup
Tomatoes, puree - 1 cup
Tomato chopped - 1/2 medium
Ginger Garlic paste - 1/2 tsp
Green chilies - 1 long
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Garam Masala
Coconut paste - 2 tbsp
Oil - 2 tsp

How to make Paneer in Coconut Gravy:

If you are using store bought Paneer, cut into cubes and roast in ghee. Else it's not required with homemade paneer.

Heat a kadai with oil, saute onions till they turn colour, add ginger garlic paste and green chili. Add the chopped tomatoes and add all the spice powders. Simmer for few mins.

When the tomatoes soften, add the puree and bring to boil. Add a cup of water and then coconut paste.

Bring to boil, add salt. Finally add the paneer.

Serve with Chapatis

Some may tag this preparation as Paneer Malabari, I don't think this recipe will qualify for that.

Enjoy your week ahead!

Jonna Sangati Recipe | How to Make Jonna Sangati Step by Step Recipe

2012-05-05T05:16:00.000+05:30

While Ragi Sangati has always been something that's regular at home, I was first introduced to Jonna Sangati by Athamma. She not only makes awesome Jonna Rotis, but uses rice to make these sangati, which is again very healthy, even though it does include Rice. Most times the amount of rice is less when compared to the regular rice consumption. So overall it's good for health.

This also becomes an ideal food for Diabetics as consuming Jowar flour in any form is good. I am yet to learn making Jonna Roti, however making this Sangati was pretty easy as it's almost the same way as Ragi Sangati.

The Jonna Sangati is paired with either Chicken or Mutton Gravy and mostly made on Sunday lunch to enjoy a hearty meal.

Jonna Roti ~ Jowar Roti
Making of Jonna Rotti (Jowar Roti) ~ A video!

Jonna Sangati

Step by Step Recipe

Jonna Sangati

Ingredients Needed:

Jowar Four / Jonna Pindi - 1 cup
Cooked Rice - 1/2 cup
Salt to taste
Water - 1 & 1/2 cups

How to make the Jonna Sangati

Wash and soak Rice for 15 mins. Pressure cook in regular way. Once the pressure falls, remove lid and continue cooking in simmer. At this stage the rice consistency will be gooey. Add salt.

Add the Jowar flour in small quantity and quickly mix together. Using a rolling pin or a strong ladle will surely help.

Simmer with lid covered and allow to cook for 10 mins.

Serve with any masala kura

Side dishes that taste great with Jonna Sangati:

Gutti Vankai
Potato Kurma

Chicken Pulusu
Chettinadu Chicken Curry

Mutton Pulusu ~ Mutton Gravy
Andhra Mutton Kura - 2
Mutton Curry / Mamsam Kura | Andhra Mutton Curry

Andhra Mutton Roast ~ Revisit with Step by Step Pictures

2012-05-03T08:31:00.000+05:30

With the Summer vacation on for the kids, we have been busy with keeping them occupied and engaged. My niece and nephew visited us for a week and Hubby dear has taken them all back for a vacation at his sis place. That has left me home alone!

The kids were happy yet sad that they are leaving me behind. Peddu even suggested I request my Sir to grant me leave. While Konda said I should let her speak to my boss for asking leave. Well I said they should simply enjoy their vacation and not be worried about mine. Naturally a week is too much to be on a holiday is what on my mind.

Hubby dear infact suggested that I blog to my heart's content as there will be no disturbance. And that I should cook for the whole year during the days I am free. He didn't understand that I will be alone and can't cook so much, plus I will be missing out my critics without whose approval nothing goes on my blogs..:)

Anyway I thought I should share something that's been in drafts for a while. It's recipe for Mutton Roast that I had already posted. Since I was able to click step by Step, thought I might share them.

Check out Mutton Roast Recipe for details

How to peel Garlic and Pearl Onions in Microwave ~ Indian Thali Mela Extended

2012-04-30T22:28:00.000+05:30

I know this is not more of a post than just tips. I have no excuse other than saying that things have been hectic that I completely missed out making something for my own MEC, hosted by Nalini this month. I hope she is not wild with me for not sending anything. I just want to make up with these simple tips that does help a lot in the overall schema of things.

I met my friends over this weekend and it has been one memorable evening. We are meeting some of them after 20 years. We have been working towards this day for over six months. All of us have been looking forward for this day to arrive. It was a great evening and we didn't realize the time passing by. Sunday was spent just recollecting the turns of events.

In all the happenings, and the BM that just got over, I completely forgot that I don't have an entry for the MEC. This simple yet so useful tip that I resort to, came to help.

When you have to grind a large amount of Garlic paste, I always find it hard to peel each of them. So microwave comes handy. So does the Pearl Onions that again becomes tedious task to peel the outer skin.

So in my recent thali preparation, I found that using the microwave for peeling really helped a lot.

There is really not much, just microwave each for 20 or 30 secs, you will hear the garlic outer skin bursting out.

Allow it to stand for few seconds, you will notice the skin coming out very well.

The pearl onions almost come out as cooked. Reduce the timing if you want it firm.

Sending this to my MEC hosted this month by Nalini

*************************************

Coming to the Indian Thali Mela, I am extending it to May 31st on demand.

In trail of a spice! - Food Memoirs and some ~ Egg Bhurji

2012-04-25T23:48:00.001+05:30

Dear Readers,

If you are reading this for the first time, then I suggest you update on the first part of this story. This resembles something of a food memoir. I tend to take advantage of my poetic license and may twist an incident to suit the story.

"In trail of a spice!"- typically symbolizes the eternal trail after something in life. In pursuit of something that always seem to elude one. And without spice, there is no zing in life. In essence "In trail of a spice!" is the characters' journey through their life, trying to find their own meaning in this walk of life.

These are reflections of every day drama of ordinary people leading extraordinary life. They are here to share their passion, laughs, the highs and lows that life takes them through.

It's about Maya and Dev and their three children and their extended family, their memories of childhood with its laughter, the joy, the sorrow and their memories of pet dogs.

Disclaimer: This is purely a work of fiction, based scantly on real incidents. After all our everyday life is always full of inspiration for a work of art.
In Trail of a Spice - Part 1

***********************************

Memories older than two decades were all up in front of her in flesh. Maya was finding it hard to see through her clouded eyes or utter a word through the clogged up throat. She was meeting a bunch of guys with whom she grew up and it's not everyday that happens! It had taken almost a year for this reunion to happen. She still remembers how it was to speak to each one of them over the phone when they got connected again.

In this age of Facebook and Linkedin, it's not a miracle. But it is a miracle that they got back together. She had spent the last 20 years without much of a friend and getting back all of them, was little overwhelming to handle. Maya has always been a tomboy. Be at home or at school, she only had boys for friends. She can never stomach girly talks or such. And the one girl friend she finally got, turned out to be same. Sandy was much like her to learn anything new.

In fact they both learnt and did lot of things that girls are expected not to do. Thoughts were distracted with the scenes that were unfolding. As in a movie, in a slow motion things started happening. She saw Ketan and Shan, her best buddies, hugging each other. What must have been some 12 years of lost years, was recollected in that tight hug of lost brotherhood, she guessed. They last saw each other at her wedding, an occasion they both forgot having attended.

The small reunion was quite an emotional outburst, but each one carried himself splendidly by not showing their feelings out. Maya did not think she would cry but she did. Good thing none saw her as they were so busy trying to come in terms with their own feelings. When there was a lull interim to catch their breaths, Maya took out a scrap book out to show her friends. She was the one with the muse among the lot. As she took it out, she remembered the many occasions she had flipped through those papers, remembering all those forgotten years of childhood. She had painted and penned words, expressing how it felt all those years ago.

The painting and the words were meant to be a gift to her friend, but never gave! She always wondered if she would ever have remembered if not for these lines.

"So, we are parting to enter the realm of mere mortals.
No doubt, even as I pen these lines, many will be paying you obsequious tribute.
Toadying, however, would be most unbecoming of our clan.
So, I shall bid you a more realistic farewell.

Well maybe I am just dreaming that we are parting but I know dreams come true
And I am still here believing that we will be pals for ever.
I am sure that you will not do too badly given you contacts.
And I am sure I am dreaming we are parting, only to meet in the next world!
Good Bye to you my loving Friend

F: Field of love!
R: Root of joy!
I: Island of God!
E: End of sorrow!
N: Name of hope!
D: Door of understanding!
is the miracle called friend, so keep in touch friend....

Hope you wouldn't forget me!
I wouldn't wish you success or all the best because I know you will come out with both of them
Miss you Friend!"

She showed those papers to the rest and then hastily put them back in, as she could sense couple of them were gearing up to tease her!

Slowly things were getting back to normal. Each one trying hard to come back to the present. The stories that surfaced, the jokes that were shared again, almost made them think they were back in their classroom.

Her friends always proved the statement wrong that backbenches were not the academic lot. Yes her friends were the rowdy lot yet brilliant folks, who always competed in coming first in the class. Yet when something notorious happened, teachers for sure knew where to point fingers.

Maya felt herself jolted to present and saw her friends in a different eye. Years have had its effect on some, on some it left unruffled. Some of them were still the same old buddies, who always had a protective scarf for her. On some, time had drastically left its imprint. She struggled to tuck in her emotions and tried concentrating on what the topic on discussion was. She heard words like reunion and calling folks. Now that really got her attention. It took her a moment to understand that everybody wanted a reunion of the batch.

The fever really caught on and all were eager to get it done. There was so much enthusiasm to meet all the classmates. They decided on a date and promised to make it happen.

By the time Maya came back home, she was exhausted. As she stepped in, her kids came running to climb on her. She knew they must be hungry and she was yet to get the dinner ready. The kids love eggs and that was the easiest to make she decided. Then she remembered Egg Bhurji. She wondered why every time it comes to her friends, she ends up thinking about Eggs. As she said Egg Bhuji is something Dev would never eat or rather she has never seen this being made in what must be some 25 years.

In the initial years of marriage, when she wanted to impress Dev with her cooking, she asked him his favorite dishes. The conservative eating habits that he has, he said he would must rather disclose the dishes he will never eat. Bread Omelette and Egg Bhuji topped the list. Maya remembers how shocked and surprised she was, hearing him say that he detests those two dishes. She confessed her closet love for these two dishes and the many memories associated with those two.

Well it can't be Egg Masala again, so be it Egg Bhuji and declared that in memory of meeting her friends, she was going to make that for dinner. Looking at the way she looked, it was obvious to Dev that she wasn't about to change her thought.

Egg Bhurji

Tying around her apron, she stepped into the kitchen.

She quickly set the eggs for boiling for the kids and took out onions for the bhuji.

Out came a non stick pan, and she doused a ladle with oil, quickly greased the surface. With the expertise of dicing the onions to the minute possibility, the onions met it's fate. She checked if she had enough green chilies to raise the hair up. After all this was just for Dev and he is a hot person.

She dropped the onions and on high sauteed them to golden, then went in the finely chopped green chilies with a dash of salt. She always remembers how Dev is particular about salt ending up as a mass in Omelette.

It struck her that she had to get the dough ready for the rotis. Remembering the dough she had refrigerated that morning, she took it out to defrost.

The pan was simmered and she was hoping the onions would get burnt! The dough was still little hard, and she added couple of oil drops and knead again. The tawa was brought out of its hiding and sat on hot flame. It was opposing that last minute work of course.

Maya had to work on the dough to get them rolled out and cooked. She removed the lid to see that onions were nicely browned and with a quick swirl, the eggs were poured in.

She had to be swift to get the onions coated with egg and she scrambled the eggs and added handful coriander leaves.

With the wooden spatula, she broke the eggs apart and simmered again.

Within seconds the bhurji was all done.

It wasn't complete with those green garnish, so she did.

The rotis were done, so was the Egg Bhuji.

Dev was entertaining the kids while she got the dinner ready. She set the table and called out everybody. There was an instant jubilance that came out! Dev looked up to see her pensive, he knew Maya was preoccupied and left it at that.

As she was serving the Egg Bhuji, she thought how symbolic it is. The many years that passed were invisible. She was back with Amma serving her her favorite meal. Though she was just a phone call away, it felt the years have gone so beyond her reach to feel them and they engulfed her all over again.

Somewhere she could hear the shrieks of kids reaching her ears, with a smile she opened her eyes to see fond eyes looking at her back...

Maya realized she has all the time on earth to update Dev about her reunion, it was time to hit the bed right now!

****************************************
To be continued...

Chicken Curry | Andhra Chicken Curry ~ How to make Chicken Kura | Step by Step Recipe

2012-04-19T22:58:00.001+05:30

I know this recipe has been in draft for the longest period, I was literally waiting to post these when the Indian Thali Mela is on. Since the Thali Mela has been on my mind for a while, I made sure I prepared both Vegetarian spread as well as non veg thalis.

Since Sundays are always non veg at home, it helps to plan for the thali and prepare. No matter what happens, our Sunday breakfast is always either Poori Channa or Appam Tomato Kura. My boys love both the combinations, while Konda likes to eat the Appam with only Coconut Milk. So no matter what lunch I plan to make, I need to plan for the breakfast first. Then of course we go for our vegetable shopping. On the whole, Sunday ends up being very hectic. However if I get a thali on the side, why not!

Chicken Kura

There are so many different ways we make the Chicken Curry at home. Especially the ways I make are completely different from the way Amma makes. Now don't ask me from where I get my ideas, though all of them stem from Amma's original recipes.

So the previous Chicken curry and today's special are Amma's special dishes. Since I was helping her with making the spread for the guests we had for lunch, I also made sure I clicked all the steps.

Step by Step Recipe

Marinating the Chicken

Ground Coconut and Poppy Seeds Masala

Making the Gravy

Add the ground Coconut Poppy Seeds Masala.

Chicken Curry

Ingredients Needed:

To marinate

Chicken - 1 Kg
Ginger Garlic paste - 3/4 tsp
Turmeric powder a pinch
Curds / Yogurt - 2 tbsp
Salt to taste

For the Gravy

Oil - 2 -3 tsp
Fennel Seeds - 1 tsp
Cardamon - 2
Cloves - 3
Cinnamon - 2"
Curry leaves few
Onions - 1 big
Ginger Garlic paste - 1 tsp
Tomatoes - 1 & 1/2 medium
Chili powder - 3 tsp (as per your taste)
Coriander powder - 3 tsp
Coriander leaves - 1/2 cup

Masala to be ground

Coconut - 2 tbsp
Poppy seeds - 1 tsp

Add enough water

How to make the Chicken Curry

For the Marinade

To marinate

Wash and cut the chicken into bite size pieces. In a bowl, take the chicken along with ginger Garlic paste, Turmeric powder, curds and Salt to taste. Mix everything well and marinate for at least 30 mins.

For the Ground Masala

Dry roast the poppy seeds and chopped coconut pieces separately. Allow to cool and grind to a smooth paste adding enough water. Keep it aside.

For making the Chicken gravy

In a big Kadai, add oil. Then add fennel seeds, Cardamon, Cloves and Cinnamon. Allow spices to let out it's oil.

Then add the chopped onions and saute. Next add the tender curry leaves and saute well.

Saute till the onions start turning colour. At this stage add ginger garlic paste and combine everything well.

Add finely chopped tomatoes, saute in simmer for couple of mints. Then add the marinated chicken along with the marinade.

Continue to cook on high for 5 mins, while you keep stirring.

Next add the Red Chili powder, Coriander powder and bring to high. Continue cooking and you will see the gravy coming out.

When you have cooked the chicken on high for 5 - 7 mins, add about 2 cups of water and bring to boil.

Then add the ground masala and continue boiling.Cook in sim with lid covered for 10 - 15 min until the chicken is cooked

Finally add the coriander leaves.

Chicken Curry ~ Weekend Special

Sending these for my Indian Thali Mela and to Usha's Chicken Feast

Announcing the winner of the giveaway for the Blog Birthday

2012-04-15T23:24:00.001+05:30

When I wanted to celebrate the five years of blogging, I thought I must share my joy by doing a giveaway. I am touched with the many wishes that's come my way and I am happy for all the support and wishes from my friends and readers.

Apart from this giveaway, the other exciting event planned for the Blog Birthday, is creating an eBook with the eligible entries that are submitted for Indian Thali Mela.

Now coming to the winner of the cookbook Giveaway - The Cake Doctor!

The winner is selected from Random.org, though originally I had planned to get the kids pick up a winner.

And the winner is Padma Rekha!

Congrats Padma, you have always been a wonderful friend and I am so glad to have your support..:)

Please email me your address, the book will be delivered to your home.

Thank you everybody for your beautiful wishes!

Kodi Kura Andhra Style | Andhra Chicken Curry ~ Indian Thali | Step by Step Recipe

2012-04-12T15:34:00.000+05:30

For the next thali in the series, I want to showcase a typical Andhra Thali featuring non vegetarian dishes. When it comes to making non veg dishes on special occasions or even Sundays, we make it a point to make some dry items, mostly masala rice or pulao. Sometimes when we want to pair it with Biryani, the side dish becomes little mild and not your regular spicy stuff. In this case the biryani flavour has to be more.

We made this thali couple of weeks back. Since we have vegetarians to cater too, it was decided that we make Tomato Pulao. Kids normally prefer chicken, so it will have to feature on the table. On the other hand, there is always a sweet and a paan that's mandatory for any Non Veg thali too. I served ice cream and beda was there, but missed in the picture!

Kodi Kura Andhra Style

Indian Thali ~ Chicken Curry

Tomato Pulao, Chicken Curry, Mutton Gravy, Mutton Fry, Pepper Cumin Rasam, Plain Rice and Curds

Andhra Chicken Kura | Kodi Kura

Ingredients Needed:

For the Gravy

Chicken - 500 gms
Onions, finely chopped - 1 cup
Curry leaves - 5 -6
Fennal seeds - 1/2 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Ginger Garlic paste - 1/2 tsp
Oil - 2 tsp
Chili powder - 2 tsp
Masala paste - 2 tbsp
Coriander powder - 1 & 1/2 tsp
Tomato puree - 3/4 cup
Water - 2 cups
Coriander leaves for garnish

Masala Paste
Onion - 1/2 cup
Coconut - 2 tsp,
Clove - 2
Cinnamon - 2",
Coriander leaves - 2 tbsp

How to prepare Chicken Curry

Wash and cut into bite size pieces. Drain the chicken in a colander.

For the ground masala, take all the ingredients and grind to a smooth paste. Keep it aside.

Heat a kadai with oil, add onions. saute well. When the onions starts turning colour, add the curry leaves and fennel seeds.

When the onions are turning colour, add the drained chicken, and cook on high. Add turmeric powder and salt. Cover with lid and cook in simmer for 10 mins.

Remove lid and add ginger garlic paste. Continue cooking on high and keep sauteing.

Add Coriander powder, Chili powder, mix well. Cook for couple of minutes. Then add the ground masala and combine everything well.

When the water is all evaporated, add tomato puree and cook. Then add water and coriander leaves. Bring to boil.

Simmer for 10 - 15 mins or till chicken is cooked.

Andhra Chicken Curry

This goes for my Indian Thali Mela

Cauliflower Recipes | Indian Cauliflower Recipes | Easy Cauliflower Recipes | Gobi Recipes

2012-04-11T13:24:00.000+05:30

Cauliflower 65!

Dry Spiced Cauliflower ~ Sukhi Gobi with Roasted groundnut powder
Hara Gobi | Dry Cauliflower in Mint Sauce

Cauliflower Sabji -LBS#23
Gobi Aloo Subji - LBS#42
Gobi Masala ~ Cauliflower Gravy
Cauliflower Manchurian

Gobi Paratha

Aloo Gobi Pulao
Cauliflower Rice

From Spice your Life!

Grilled Cauliflower Masala | Grilled Gobi Masala
Gobi (Cauliflower) Manchurian Dry

Gobi Matar Masala | Gobi Matar Curry | Cauliflower Peas Curry
Gobi Dum Recipe | Dum Ka Gobi | Cauliflower Dum Curry
Cauliflower Potato Curry with Poppy Seed Flavour | Aloo Gobi Subji

Cauliflower Dum Biryani | Gobi Dum Biryani Recipe
Cauliflower Peas Pulao Recipe

Gobi Paratha | How to make Gobi Paratha

Mutton Biryani | Mutton Dum Biryani ~ Indian Non Veg Thali | Step by Step Recipe

2012-04-08T19:56:00.000+05:30

When I announced the Indian Thali Mela, I insisted that there should be a picture showcasing the Indian Thali. During a recent party that we hosted, though we had prepared handful of new dishes, because of the time and other constraints, I couldn't take time out to present in a thali style. I am still going ahead making an exception to my own rule, because this Mutton Dum Biryani is something that I wanted to share on this occasion.

Given a chance again I might cook all of these and present in a thali for sure. Indian Thali ideally represents what's offered in a plate showcasing a state or culture specific. This Non Veg thali typically represents the andhra food at its best, with traditional chicken kura and roast plus the biryani. Of course we couldn't manage a sweet that will be more appropriate, but a fruit custard makes it all even I suppose.

For the next couple of weeks, you will be presented with different thalis that I have cooked up. Mostly non veg as the Vegetarian thalis will feature in Spice your Life! blog. I hope you will stay back and enjoy!

Step by Step Picture Recipe

Saffron soaked in warm milk

For making the Dum

Mutton Dum Biryani

Serves - 6 -7 persons

Ingredients Needed:

For the Rice

Basmati rice - 750 gms / 5 cups
Cloves - 2
Cinnamon - 2"
Tej patta - 2
Cumin Seeds - 1/2 tsp
Cardamon - 2
Salt to taste
Ghee - 2 tsp
Water - 7 & 1/2 cups

For the Marinade

Mutton - 750 gms
Curds / Yogurt - 2 tbsp
Red Chili powder - 1 tsp
Ginger Garlic paste - 3/4 tsp
Turmeric a pinch
Salt to taste

For the Gravy

Onion - 1 medium
Ginger Garlic paste - 1/2 tsp
Red chili powder - 1/2 tsp
Clove - 1
Cinnamon - 1
Bay leaf - 1
Oil - 2 tsp

Spice powder

Coriander seeds - 2 tsp
Cumin Seeds - 1 tsp
Fennel - 3/4 tsp roast

Dry roast and grind to a fine powder.

For the Dum

Butter - 1 tsp
Coriander leaves - 1/2 cup, finely chopped
Saffron - 5 -6 strands
Milk - 1/2 cup
Kesari food colour

How to make Mutton dum Biryani

For the marinade

Wash and cut the mutton into bite size pieces. Drain to make sure the water is completely removed. Then take the mutton in a bowl, mix in curds, chili powder, ginger garlic paste, salt and turmeric powder. Mix well and let it marinate for 2 hrs.

For the spice powder,

Heat a pan and dry roast all the ingredients one by one, allow to cool and grind to a fine powder. Keep it aside.

For making the Rice

Wash the basmati rice and soak for 15 mins in the same water that you are going to cook.

In a non stick pan, heat ghee, add the whole spices, saute well. then add the rice and saute for couple of mins. Then add water, cover with lid and bring to boil. Simmer once the water starts to boil. Continue to cook with the lid covered and cook for 10 mins. Once done, fluff the rice and keep it covered.

For making the Mutton Gravy:

In a kadai, heat oil. Add the whole spices, saute for a min, then add onions, saute till it turns colour, then add ginger garlic paste, saute well. Add the remaining chili powder, the marinated mutton pieces and cook on high till the mutton is roasted well. Cook for 5 mins, Then add a cup of water and pressure cook till done.

Once the pressure is off, make sure the moisture is all evaporated. The gravy has to be almost thick liquid. Then finally add the ground spice powder and simmer for couple of minutes.

For making the Dum

In a heavy bottom pan, grease the bottom with ghee. Layer first with rice, then layer with mutton gravy. Sprinkle the finely chopped coriander leaves, then layer again with rice. Again layer with the remaining mutton gravy. Cover finally with rice, sprinkle the saffron soaked milk, add butter over it. And cover with lid.

Place a tawa over the flame, and on the top place the pressure cooker. Simmer for 30 mins without the whistle.

Once done, remove the cover, sprinkle the kesari colour in a design and fluff. The idea is to get some rice grains coloured and not all.

If required cover it again for couple of mins, else it's ready to serve.

This goes for my Indian Thali Mela

Kabab Mela ~ Round up!

2012-04-06T19:50:00.003+05:30

Finally you have the round up of Kabeb Mela, having about 63 different entries. I know the theme to be quite tough still I was amazed at the different dishes that made it's way to the Mela. When I checked out the wiki, it said it's any food that's grilled, fried, or deep fried and served as small portions or on grill. Well that just suits the mood and I thought I should invite all for a Kabab Mela.

I decided to have a Kabeb Mela, because we ended up buying a Kabab oven. We really enjoyed making those delicious Kababs. My family loved those non veg dishes while I enjoyed my paneer and cauliflower kababs

With the Summer coming on, check on these and enjoy!

Veena Krishnakumar's entries
Vegetarian Sheekh Kebab
Vegetable Sheekh Kebab
Sweet Corn Sheekh Kebab
Kaale Chane Ki Kabab
Vegetable Shammi Kabab
Walnut Sheekh Kabab
Badam Paneer Kabab

And finally my Chicken Tikka Kebab ~ Restaurant Style Chicken Tikka Kebab

Payasam Varieties | Payasam Recipes | Kheer Recipes ~ Indian Festival Food

2012-04-03T23:16:00.000+05:30

Senega Pappu Payasam
Saggubiyam Payasam ~ Sago Porridge
Semiya Payasam
Wheat Berry Payasam
Korra Annam Payasam ~ Porridge with Foxtail Millet
Moong Dal Payasam ~ Pesara Pappu Payasam
Sugar Diamonds
Ada Pradamam
Chana Dal Payasam / Kadalai Paruppu Payasam / Sanaga Pappu Payasam
Seviyan ~ Sweet Vermicelli
Microwave Moong Dal Payasam
Carrot Sago Vermicelli Pudding | Carrot Saggubiyam Semiya Payasam
Chana Dal Khus Khus Payasam / Senaga Pappu Gasagasala Payasam
Apple Masoor Dal Payasam
Broken Wheat Payasam
Khus Khus Kheer Gasagasala Payasam
Akkaravadisal | Akkaravadesil
Kesar di Kheer or Saffron Rice Pudding

Carrot Saggubiyyam Semiya Payasam | Carrot Sago Vermicelli Pudding

5 Years of Blogging, Celebration with Indian Thali Mela & a Giveaway!

2012-04-01T16:29:00.007+05:30

Yes it's been 5 years since starting this wonderful space, that has become an integral part of my life! A heart felt thanks to all my readers and friends for all the support I have had for these five years of blogging. What started as something as a way to something that's been a dream, has become an integral part of my life. Not just me, my entire family has come to love this space.

This blog has given me so much, so many wonderful friends and readers. I have learnt so much through the process and I hope it has helped some in the way.

To celebrate the occasion, I decided to have two interesting events.

Indian Thali Mela:

No celebration is complete without a Mela. My first blog anniversary was Dosa Mela, and what followed has been such exciting Melas all around. This time I decided to do the big thing, the Indian Thali. The Indian Cuisine is so well represented by the Thali.

I am so excited to say that I would be creating an eBook with the entries that come for the Mela. I will be selecting the entries on different criteria, like the picture quality, the entries that are included. The entries that make to the eBook will be based on selection criteria. Will either be putting up a polling or have judges do the selection. The judges decision will be final.

PS: By default all entries will be considered for the eBook. If you don't want your entries to be part of this wonderful eBook, please send me an email on the same.

The guidelines for the Indian Thali Mela are as below:

Photo Credit

From now till May 20th, post an Indian Thali on your blog.

Link back to this announcement is mandatory
Usage of the logo is appreciated as it helps spread the word.
Both Veg and Non Veg entries are accepted.
Multiple entries are accepted.
Mandatory picture of the entire thali is a must.
Atleast one dish in the featured thali has to be a new dish, you can link to your other dishes on your blog.
If you are including many new dishes, if you wish you need not post all the recipes in the same post, but post later and link back with the same Thali picture.
If you want to submit entries from archive, the entries should at least be posted during 2012. If you are posting an archive the post should be updated with a link back to this event along with the Logo.

The Thalis can be of two types:

Festival Thalis that has more dishes and that which is normally cooked during a festival or special occasion. Minimum dishes can be about 7 or more. (though need not stick to 7)

Everyday Thalis: Thalis having 3 - 4 dishes,

Thalis can be breakfast, brunch or meals. It can be of North Indian or South Indian or mix also.

Example

Traditional South Indian Breakfast - 1 - Idli, Sambar, Chutney, spice powder
Traditional South Indian Breakfast - 2 - Ven ponga, Sambar, Chutney, Vada and Kesari, -
Rajathani Thali - Rotis, Dal, one subzi, salad, yogurt w/o Sweet (N Indian)
South Indian Thali - Poriyal, Sambar, Rice, Rasam Curd, papad, w/o sweet (S Indian)
Non Veg South Indian Thali - Chicken Pakoda, Chicken Kura, Mutton Pulusu, Rice, Dal and Curds
Kerala Thali -

The thalis can be of any state, or mixed also. No restriction on this.

You got to post a mandatory picture of the thali in the traditional method or in modern setup.

Should publish at least one dish per post. Other new posts can also be linked to the linky tool.

Any questions, please send them to cooking4allseasons@gmail.com.

The cookbook Giveaway!

Apart from the Mela, I will be giving away a book The Cake Doctor! I have been so much into baking lately, I thought this book will be a great help.

~~All you have to do is comment on this post. You are welcome to share your thoughts, what you enjoyed from this blog. I will be choosing the winner on April 15th, 10 PM (IST). So start commenting.~~

Please do share and promote however you wish..:)

The Giveaway is closed, check out the Winner

Tawa Pulao Recipe | Tava Pulao - Mumbai Street | Easy Lunch Box Recipe | Lunch Box Series : LBS#67

2012-03-29T19:44:00.001+05:30

Many months ago, I came across an article that was featuring 40 different Mumbai street food you shouldn't miss eating. Knowing my penchant for street food, I clicked away hurriedly to check out what those 40 street food were and how many I have tasted till date. Very few that I know were actually listed in that article and that proved a very good starting point for me to know further.

I was already reading so much about Kathi Roll and how wraps are famous, then of course were the many chats. When it comes to street food, obviously you know there is no one original way to cook it. Each vendor might be adding their own usp to it. It is no wonder that when I embarked on a journey to know more about this tantalizing dish called Tawa Pulao, I couldn't find one similar recipe. Each one to himself, seems more the motto.

However one common masala that seem to be the one to be talked about was the usage of Pav bhaji masala. I can very well understand how this must have come about. The Mumbaikars are attached to their Pav Bhajis, since this must be a daily affair, they must have thought having rice on the menu would be a good choice. So they included rice, and now to make it different they ought to create a new dish. Seeing pav bhaji masala is always handy, this must have got added and there you have a new rice dish created!

It happens to be me all the time. I always stock Channa Masala, Pav Bhaji Masala, Kitchen King Masala. When I am in a mood for a different taste, I add these masalas to the subjis and end up with an awesome side dish. When I had taken the Rice dish for Kid's lunch box, I had done exactly the same for Konda's lunch Box dishes. When I eat with my colleagues at work, I always noticed that my colleague's side dish ends up being even more tasty. On asking she said she adds Chicken Masala. My other colleague who is a vegetarian was worried if chicken was added to the masala. We assured her that it wasn't so but the spices added to this will be more.

Anyway coming back to the recipe, I always love one pot meal as it's so easy to carry for lunch. I had used Pav Bhaji in Konda's Aloo Rice. But this time I wanted to make it more spicy and with more vegetables as it's typically made. The way this Tawa Pulao is made, makes it easy if you have leftover rice. Though I don't normally use leftover rice, I am sure it comes handy to know.

Tawa Pulao ~ Street Food

Ingredients Needed

Cooked Rice - 1 cup
Onions - 1 big
Tomatoes - 2 medium
Vegetables (Beans, Carrot, Peas, Potatoes, Cauliflower, Capsicum) - 1 & 1/2 cup
Ginger Garlic paste - 3/4 tsp
Coriander Leaves - handful
Green Chillies - 2 medium
Salt to taste
Butter - 1 tsp

Whole spices

Cumin Seeds /Jeera - 1 tsp
Clove - 1
Cinnamon - 1"
Bay leaf - 1

Spice powders
Pav Bhaji Masala - 1 tbsp
Garam Masala - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Turmeric a pinch

How to make Tawa Pulao

Have the cooked rice ready. If you are cooking for this rice, then wash and soak rice for 15 mins. Either pan cook or pressure cook the rice till done. Make sure the rice grains are separate.

For making the tawa pulao, take a big wide pan. Since we will not be having those huge tawas as in the shop, you can use a wide pan.

Heat the butter, add all the whole spices and allow for the cumin seeds to crackle. Then add the onions, saute well till it turns colour.

Then add the ginger garlic paste, slit green chilies, cook for couple of mins. Next goes the chopped tomatoes, salt and turmeric powder. Simmer and cover with lid.

Once the tomatoes are soft, add the chopped vegetables. Cook on high. Sprinkle few drops of water for the vegetables to get cooked fast, keep stirring. Then cook in sim for 5 - 7 mins for the vegetables to get done.

Then add the cooked rice slowly and mix everything well. Finally add the pav bhaji masala, garam masala, coriander leaves. Cover with lid and simmer for 5 mins.

Serve with Raitha and papad.

Notes:

I added both whole spices and powders. This does tends to be spicy.

You can add any vegetable that you want to include to make it more healthy.

To get that authentic tawa fried, you can saute some rice on hot tawa and let it smoke for a couple of minutes. This adds very nice aroma to the entire dish.

Sorakaya Pakodi Curry | Lauki Pakore ki Sabzi | Side Dish for Pulao

2012-03-25T08:31:00.001+05:30

When we had made the Soya Chunks Vegetable Pulao, the side dish was Sorakaya Pakodi Curry. Whenever we make a pulao at home, there comes the question of what to make for the side dish. Most times we think we can make do with a raitha, but when the pulao is not spicy as in biryani, we then have to think for some side dish to be made.

That's when this Sorakaya Pakodi curry came handy. The first time when Amma made this, the curry turned out to be very spicy for me, though hubby dear liked it. So when I was going to make it for myself I will have to reduce the spice level. However if you prefer a spicy side dish for Pulao, then you can just go ahead with the spice levels mentioned in the recipe.

Other Sorakaya Recipes

Bottle Gourd Dal (Sorakaya Pappu)
Sorakaya Vepudu ~ Bottle Gourd Stir Fry
Chettinadu Sorakkai Kurma ~ Bottle Gourd Curry Chettinad Style
Bottle Gourd Curry ~ Sorakaya Kura!
Sorakaya Snack ~ Bottle Gourd Fries!
Sorakkai Sambar ~ Bottle Gourd Sambar

Bottle Gourd Tikkis
Sorakaya Masala Kura
Bottle Gourd Dosa
Dalcha
Pindi Miriyam

Sorakaya Pakodi Curry

For the Pakodi

Sorakaya/ Bottle Gourd, grated - 1 cup
Gram Flour / Besan - 1/2 cup
Rice flour - 1 tbsp
Salt to taste
Cumin Seeds / Jeera - 1/2 tsp
Ginger, finely chopped - 1"
Green chilli, chopped - 1
onion - 1 medium
Red chili powder - 1/2 tsp
Curry leaves
Coriander leaves
oil for deep frying

For the Gravy

Onions - 1 medium
Ginger Garlic paste - 1/2 tsp
Tomato Puree - 1cup
Coconut paste - 2 tsbp
Salt to taste
Oil - 1 tsp

How to prepare Sorakaya Pakodi Curry

How to prepare the Pakodi

Grate the bottle gourd and squeeze with little salt. Use the water for the gravy.

Then mix in all the ingredients, make a rough shapes with hands and keep it aside.

Heat a kadai with oil, deep fry the balls and drain on a kitchen towel.

How to prepare the Curry

Heat a non stick pan with oil, saute the onions till they turn golden, add ginger garlic paste and continue cooking till the raw smell leaves.

Then add tomato puree, saute, finally add the coconut paste and salt. Add a cup of water, bring to boil. When it cooks for 5 - 7 mins, switch off.

Add the pakodis when you are ready to serve, else it will absorb all the curry and becomes soft.

Serve with Soya Chunks Vegetable Pulao

Enjoy your weekend!

Ugadi Greetings with Ugadi Festival Brunch 2012!

2012-03-23T13:39:00.000+05:30

Ugadi Subhakankshalu! Happy Ugadi to all my readers!

I have taken the day off today and finished my pooja by morning. Made the usual neivedyam along with couple of new sweet offerings. It was a brunch for us and planning to visit parents home for the traditional Ugadi feast.

Ugadi Pachadi
Chitrannam
Brinjal Potato Curry,
Poli
Nei Appam with curds to complete the mini meals!

Enjoy your festival day!

Ugadi Special Recipes

2012-03-20T15:13:00.001+05:30

With Ugadi just round the corner I thought I will list out our festival Ugadi Special Dishes that gets done at home. Growing up Ugadi has always been a special day, spent with family. This year I might be missing out on the action as I will most probably be working. Still we will do the pooja early and have a mini feast if not the elaborate feast that normally happens. Will keep you posted on that. Meanwhile you enjoy these Special Ugadi Dishes.

By Recipes

Even though we try to make something new each year, some of the dishes are standard for lunch, here is the list

The special Festival lunch would almost be same every year with few alterations and additions.

At my Mom's place we make the following

Pachimirapakaya Pappu ~ Dal with Green Chilli

Ugadi Pachadi,
Poli,

Masala Vada/ Meddu Vada
Onion Pakodas/ Vazhakai Bajji ~ Plaintain or Banana fritters

Semiya Payasam

While the special dishes at my in laws would always be

Chitrannam
Brinjal Potato Curry,

Poli,

You can always do something else from this Festival Food List

Have a blessed day!