Cooking 4 all Seasons

Announcing My Legume Love Affair, Eighteenth Helping!

2009-11-30T22:57:00.004+05:30

Imagine having a love affair again! Yes, I was asked and I couldn't resist again. I started this year with this beautiful event and it's only fitting I end with it. When Susan dropped in a mail, I didn't take more than a second to say yes. After all love affairs are so much fun, especially when it is with legumes. Not a day passes without this being cooked at home.

But hey having said that I hope you will wear creative hat and dish out some interesting stuff.

Ok let me first get into what makes a legume, though many of you know and must have read about it a lot. They may be new folks to be briefed on!

A legume is a plant in the family Fabaceae (or Leguminosae), or a fruit of these specific plants. Well-known legumes include alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, and peanuts. Fenugreek, Beans, lentils, peanuts, peas, and soybeans are some of the common legumes consumed by humans. Grain legumes are cultivated for their seeds, and are also called pulses. Grain legumes include beans, lentils, lupins, peas, and peanuts.

Though the French refer to any kind of vegetable when they mean légume, we are concentrating only on the pods.

So you have a wide choice to choose!

Then we have some exciting prizes offered by Susan (All prizes are awarded to one winner)

1) Selected and purchased by Susan: The Blogger Aid Cookbook

The Blogger Aid Cookbook is not just any cook book, but one in which the recipes have been contributed by food bloggers all over the world. More specifically, one hundred percent of the proceeds from the cookbook will go to the WFP’s School Meals Programme, which benefits an average of 22 million hungry children each year.

I am proud to have contributed something to the cookbook. And I happy that one of you will be a proud owner of this book.

2) Hurst Bean Box - A case of six bags of the winner's choice of Hurst Bean products, suitable for every diet, sponsored by Hurst Bean. (Due to shipping restrictions, this prize can only be awarded if the winner is a U.S. resident.) Susan does not receive any personal product nor financial compensation for her agreement with Hurst Bean to provide this prize supplement for My Legume Love Affair.

Now if I have made you sufficiently excited, lets check out the guidelines for participation!

Prepare any recipe with legumes as the star ingredient. Any cuisine, any course is acceptable as long as it features legumes. Non Vegetarian entries are allowed.

Multiple recipes are permitted (although only one submission will be counted towards the random drawing).

Posts have to be in English.

Post them in your blog between now and 31st Dec ’09. Please provide a link to this announcement as well as a link to Susan's host line-up. Entries without links to both the blogs will not be included in the round up.

Once you are done, send a mail with MLLA in the subject line to cooking4allseasons@gmail.com with the following details.

Your name
Name of the entry
URL of your post
An optional photo

If you don’t have a blog but would like to participate, send an email with the recipe and the above-mentioned details.

Older posts are accepted only if they are re-posted with a link to this announcement.

Please do use the lovely logo created by Susan, in your post.

I hope you will make me overjoyed with the entries that you will send my way! Looking forward to your enthusiastic participation!

Flavours from South Indian Kitchen from Cooking 4 all Seasons - eBook!

2009-11-27T22:42:00.014+05:30

After many months of toil, I finally have some version of the book I envisioned! Yes, the actual book will follow this. But this is a sample of what I have in mind for cookbook that is in progress.

I always knew I wanted to publish a book. Only many years later I decided it was a cookbook. Then I ventured into blogging with a want to publish one. Finally we decided to start on the project, it was Oct 2007. Then the work got slow, though I had most of the recipes written and pictured. Few suggested eBook, I dropped the idea because I always loved to feel the book I was reading. But somehow few weeks back, I was again pushed into that thought and we decided for now we can do this.

Actually I had few readers who wrote to me asking for printed copies of my posts. One reader even sought permission to print my recipes and share with her friends. I was happy she was doing it. When this venture was decided, it took us many days to come to this stage, I ended up doing the art work required, with borders and designs.

Coming to this small collection of recipes, it has total of 15 recipes, with 5 new recipes that were intended for the cookbook, including 10 most liked recipes from the blog with new pictures. Getting the blog published recipes on the eBook, you get to read without any distraction of the ads or the comments, and enjoy the pictures!

I have spent lot of hours editing and proof reading the content. This would not have been possible without my Dad and Hubby dear, who patiently read through the file many times. And I have been walking and sleeping thinking of ebook.

All the recipes featured are what I have learnt from my mother and mother in law. And have been our family favorite dishes.

How this Works: After payment via Paypal, eBook will be emailed to your email id. For any questions about the recipe or the download process, please email me at cooking4allseasons@gmail.com

I was also thinking of affiliate program and if you are interested, please email me. I will reply back with details.

Some pictures from the book

Hope you will enjoy the book!

Kesar di Kheer or Saffron Rice Pudding ~ Indian Sweet!

2009-11-23T09:37:00.003+05:30

We had a new addition to our family recently. She is a 15 year old orphan, called Pari. Every year, a tiny bit of whatever we can, we do for orphanages. This year Hubby dear suggested we take in somebody, so that we can take care of their education and maybe give a home in the process.

Pari was enrolled in the orphanage that my Aunt runs. Knowing that we do require a help around the home, my aunty suggested we take her. With mixed feelings, I agreed. In the last three years, with infants at home there was never enough helping hands. So people in varying age groups had lived with us for a short periods. They all left because they couldn't help much in the end. Cooking was the last thing any of them could do.

Knowing that I can never have another person in my kitchen, I agreed because Pari needed a home and I thought Konda could have some girlie company too. The kids are excited having her home, Pari is bent on learning cooking from me. Hubby dear said I have a challenge in making her a cook! A challenge is something I can never ignore to my bane! Only I repent in leisure!

On a lighter tone, I have a comedy unfolding every morning. I ask her to light one burner, she switches off one that was burning. I ask for a spoon, she offers a knife, yeah yeah with the blade pointing at me! But I like her spirit, she wants to learn things fast so that she can lessen the burden on my shoulders. I asked what burden? I said I have broad shoulders.

Coming to today's recipe, it is a sweet treat that I made many days ago. Kesar di Kheer or Saffron Rice Pudding.

Kheer is a traditional sweet dish, made by boiling rice or broken wheat with milk and sugar. It is flavoured with cardamoms, raisins, saffron, pistachios or almonds. It is typically served during a meal or also can be consumed alone.

In most southern states of India, you will mostly find vermicelli being used instead of grains. For me, when I say Kheer, I always mean only that made with Rice and Payasam when with vermicelli. And I don't make that often as hubby dear says we eat rice everyday, so why make a sweet with it. So on rare occasions I make, I ensure I go all the way in making it a grand occasion.

And before getting into the recipe, I wanted to share something. I just got to know that my blog has been nominated at the Indibloggies 2008. The voting starts in a day or two! Thank you everybody who had voted for me. Feels good to be featured on the list!

Update
You can vote your choice here

Kesar di Kheer or Saffron Rice Pudding.

Ingredients Needed:

Basmati Rice - 100 gms / 1 cup
Milk - 1 liter
Condensed Milk - 200 gms
Sugar - 1 cup (less if you don't want it too sweet)
Saffron - 5 -6 strands
Cardamom powder - 1/4 tsp
Cashew nuts, Raisins, Almonds for garnish.
Clarified Butter/ Ghee - 2 tsp

Method to prepare:

Wash and soak basmati rice for 10 - 15 mins. Meanwhile boil the milk in a thick bottom pan. Once it reaches the boiling point, reduce to low flame and stir occasionally.

Soak saffron in a quarter cup of warm milk.

Heat a pan with ghee, roast the nuts till golden, remove and keep aside. Then drain the rice and roast for a minute. Remove from flame.

Add the roasted rice to the boiling milk and simmer for 20 mins. Check in interval to see if the grains are cooked. This can be done, by pressing a grain between your fingers. Reduce further for 5 mins. Add sugar and stir well to mix it.

It takes about 30 - 40 mins for the milk to get reduced to thick consistency. At this stage add the condensed milk, saffron milk and cardamom powder. Stir well, have the flame still in low. When it is mixed well, bring to boil on high flame, add in the roasted nuts, simmer for 5 mins.

This tastes great both hot or cold.

Notes: Normally basmati rice is used to give its fragrance. Handle it gently when roasting the rice. Rice gets cooked in about 30 mins, so take care not to over cook it.

While adding condensed milk, have the flame low, else you will end up burning or curdling the mixture. At all stages in adding an ingredient to milk, you should add it slowly not to get the milk curdle.

The kheer is mostly white as the saffron normally doesn't lend so much colour. But being soaked and added to milk, lends a great fragrance to the sweet dish.

Unlike with vermicelli, which absorbs the milk more than the rice, you can reduce the milk more if you like thick kheer.

Kalkandu Sadam ~ Indian Sweet!

2009-11-19T09:00:00.002+05:30

Remember this Kalkandu Sadam? Well I made it during the Navratri pooja on the final day of the nine days of celebration. I was planning so much for the Vijaya Dasami feast, in the end we had other plans. In the hurry to leave for the trip, I couldn't find time to post then. I suddenly remembered that it was still lying in the draft.

I even carried it with us for the trip to be eaten later. When I tasted it after nearly 6 hours, even then the taste was uniquely different and very delicious. Well delicious it ought to be, for it was made with Rock candy. Having never discussed this particular ingredient with anybody outside South, I am not sure how well it is liked by others, but here in south, these Kalkandu are really so famous and loved by all.

I remember the trip to Tirumala was never complete without a packet of this kalkandu with dates. Those irregular shaped candies were a real treat. They come in different size, you can break them into smaller bites before popping in. But these days you get shaped ones too in many shapes.

I added kesar colour for the bright appearance.

Since it was for neivedyam, I used a small cup.

Kalkandu Sadam ~ Rock candy Rice

Ingredients Needed:

Rice - 1 small cup
Milk - 2 cups (same cup)
Water - 1 cup
Rock Candy / Kalkandu – 2 cups (plus 2 tsp extra for garnish)
Ghee – 2 tbsp
Cardamom a pinch
Saffron few strands soaked in warm milk
Kesar food colour a pinch

To garnish
Cashews and Raisins few – roasted in ghee.

Method to prepare

Wash and pressure cook the rice with milk and water till soft. Mash it well.

In a kadai, take the rock candy and enough water to just cover the candies. Boil it till it melts. You need not mostly sieve for impurities as this will not have.

Again boil it till you see the bubble coming out.

Add the mashed rice, cardamom powder, soaked saffron and ghee one by one. Once it is cooked well switch off the stove and garnish it with fried cashews and raisins and 2 tsp of Kalkandu.

This tastes great when served hot, the whole kalkandu tastes good when you bite along with the rice. This can be served cold too if you wish.

Happy weekends!

Mutton Roast ~ Andhra Special Weekend Cooking!

2009-11-16T09:37:00.000+05:30

I took half of a boiled corn cob to office to eat for breakfast. These days its back to my self diet, so no idli or dosa or any of the convectional breakfast dishes. Though Corn may not fall under the items I am supposed to eat, who care when you heart a corn cob? I love love a corn and long many a times to bite into one. Since it's the season now, I feel frustrated that I couldn't get my share of corn to eat. This is one of those reasons why you miss your Mom's place right! The luxury of all things readily available before the thought could get processed in your mind. I am amazed at how well Amma would always have all my dishes ready at their seasonal pace.

Yes remembering those days, even with missing my own favorites, I remember to get things that Konda likes ready. And one of the things that Konda loves is the corn cob, she and chinnu between the two of them, ensure everything is finished off the moment these are boiled. Seeing how much they like this, I forget I like them too. So this time hubby dear ensured I get my share and packed in a whole lot of them. I have been enjoying these the last two days. Looking at the steel Tiffin box that I brought it in. I saw that it was the box that I have been using since I was 10 years old.

Yes, it was the same box that I have been carrying since I was in 5th std, the small steel box. I continued carrying it to college, then my work place too. My lunch, until I started cooking, had always been Tiffin items, other than those mixed rice like Pulihora, Coconut rice etc. Infact as a dowry, these were the things I got from my mom's place! All those things that I used as a kid. Imagine my joy seeing and caressing something that has been with me the past 20 years! It may be a material thing, but I hardly think of it as such. One of these days I should take a photo of the box. I was always teased on carrying such a small box, but it can easily fit four idlis and 2-3 dosas. What more does one want?

Ok coming to recipe for the day, it has nothing to do with the corn or my box, rather the traditional recipes of Amma, which she keeps making for us and which I end up making it again because it is liked so much!

Preparation Time : 10 mins
Cooking time - 10 mins for pressure cooking
Cooking time for mutton - 20 mins
Cuisine : Andhra

Mutton Roast ~ Andhra Style

For the Roast

Mutton - 250 kg
Onion - 1 small (100 gms)
Tomato - 1 small (100 gms)
Ginger garlic paste - 1 tsp
Salt to taste
Chili powder - 1 tsp
Oil - 2 tsp
Ghee - 1 tsp

For Dry powder

Coriander - 1 tsp
Cardamon - 1
Cinnamon - 1
Clove - 2
Gasa gasa/ Poppy Seeds - 1/2 tsp
Peppercorn - 5 whole
Cumin 1/4 tsp
Fennel - 1 /4 tsp

Dry roast all above and powder

For garnish:

Roasted Cashew nuts and curry leaves
Coriander leaves

Method to prepare:

Heat a pan with ghee and roast the cashew nuts till golden. Wash and pat dry the curry leaves. Drop them in ghee and remove when they turn crisp. This doesn't take more than 1 minute.

Meanwhile wash and cut the mutton pieces to small bite size. Pressure cook mutton with little water, salt and turmeric for 3 -4 whistles or till tender.

Dry roast all the spices and cool. Powder to a fine powder and keep aside.

Heat a kadai that has a lid with oil. Saute onion till golden, then add ginger garlic paste. Saute till the rawness leaves.

Then add the chopped tomatoes along with chili powder and salt. Simmer for few minutes with the lid covered.

Next add the cooked mutton, cook well. Cook on high for 5 minutes, you will see water coming out. Stir well so that it doesn't get burnt or struck to the pan. Cover and simmer for 5 mins.

Check in between, When you find the mutton has little water still add the dry powder, mix well. Cooked it covered in simmer for 10 mins. Add chopped coriander leaves.

When it is done, you will find the roast all golden all over, at this stage add the fried curry leaves and cashew nuts to the pan and toss around.

Serve hot!

This since it was first prepared few months back, this has been prepared again some 4 or 5 times, so I highly recommend this. The judgment of course, was given by hubby dear!

I have some four lunch boxes to share, I am sure they will get featured soon!

Have a great weekend!

Homemade Khova / Khoa ~ Indian Basics Step by Step Recipe!

2009-11-12T09:00:00.001+05:30

The sky was gloomy, with impending rains on the sight. After few minutes it started pouring. It didn't look like it was 7 in the morning. I had plans to make khoa, was wondering if I would be able to or not, while I was stirring a hot cup of coffee! First I thought I would get the regular cooking on way. Once it was all done, and kids sent to playschool, I thought I would start with the preparation.

Before we can proceed, decide whether you really want to make Khova or Mawa at home! Because that requires patience and lot of LPG gas! That was the statement Athamma gave at the end of the process. We were not intimidated by the time, but at the amount of cooking gas that was used up. If you want to save energy this way, I suggest buy a slab of unsweetened Mawa from your dairy store, especially if you have a good reliable one like we have as Aavin. Infact I remember eating the best palkhovas and khoas from Aavin.

But when you decided to make things from scratch, you got to take the bull by its horn as they say right. I have read of sweets shops that have big boilers, boiling tons and tons of milk to get the khoa. Well I can imagine that. When all I was boiling was about 1 & 1/2 liters of milk. You would really need the most sturdy and thick bottom pan you have. Then of course arms that don't mind the stirring!

If you have a non stick pan is fine, else a thick bottom kadai as this one is fine for the job.

Get the milk boiling, ensure you keep an eye on the milk not spilling over!

Keep stirring.....

After about 45 mins or so, you better simmer the gas to low, but continue to stir. If you have somebody to take in your place, it is good if they can continue to stir! (I know it is hard not to miss the fun at FB, Twitter both of which has that irresistible question .Whats on your mind!or What are you doing? I typed eagerly "Stirring pot of milk!)

Finally the result of hard work or rather sweat, the milk is reduced to khova.

Of course, when I did Palkova in Microwave, it was much simpler as I added the sugar and ghee and stirred constantly. Whereas here it is just milk. And getting the right consistency is more important here as your end result depends on the making of Khova.

Since the secret is out of the bag, I might as well confess that I was embarking on the mission of making Gulab Jamun at home. So water content or the softness of the khova is very important. Do not over cook it after it got reduced.

Remove once you see the milk solids become dense. The khova should be soft and not very hard or crumbly

Homemade Khova or Mava (Unsweetened Mawa)

You need:

Milk - 1 & 1/2 litres
Thick bottom kadai or non - stick pan

Yields - 1 & 1/2 cup or more of Khova

This can be used for Gulab Jamun, Palkova, Carrot Halwa and many more sweets.

Enjoy the khova and have a great weekend!

South Indian Chivda or Mixture ~ Indian Savories Step by Step!

2009-11-09T09:44:00.012+05:30

For people down south, mixture may not be something very different or unique as it gets done for every festival or function at home. A decade ago, one wouldn't think of buying such savories or sweets from Shops, but these days you get everything from the shop. Yet it can't beat the taste like the one homemade one!

Amma is known for her lip smacking mixtures or the South Indian Chivda. The many things that go into it can be variable, yet the constant ones of the mixture makes it such a delicious snack time treat. She always makes this for Deepavali. But this season we couldn't make it. Since I told her that I got to learn this, she said she will make it again.

So I learnt and made and also tried to capture it as essence. This was to be part of my book. But I thought having taken step by step pictures, it would be more beneficial sharing it here.

Lets get the oil hot while we mix the batter ok!

For minimum and better usage of the oil, the ingredients are got to be cooked in the manner specified.

Preparation Time : 15 mins
Cooking Time : 15 mins
Yields : 1 & 1/2 kg of savory mixture app.
Cuisine : South Indian

First lets get the Omapodi ready as explained in the previous post!

Then fry the kara bondi and keep it aside. Same time goes in one or two twigs of curry leaves along with crushed garlic for added kick! Top it on the kara boondi.

Next fry the whole raw peanuts/ groundnuts till golden in colour. Then goes the Fried Gram till done. Fried gram does not take much time. So keep eyes wide open to remove them as soon as you put them in the oil. Cashew nuts are fried followed by this. Wondering where they are?..well they were in the mixture finally..:)

Sprinkle 1/2 tsp chili powder and salt to taste over the fried nuts and mix.

Finally goes the Poha or Attukulu. This also takes hardly few seconds for getting fried and should not be left for long. This tends to blacken the oil, so this is the last item to be fried. Remove and drain on a kitchen towel. Sprinkle a pinch of turmeric powder and salt over the fried poha and mix.

Now comes the mixing part, after all this snack is called the mixture in the South right!

First take the kara boondi in a wide mouth bowl, sprinkle little salt and chili powder. Crush the curry leaves, garlic and mix to the boondi roughly.

Then add the fried nuts. All these can be tossed about when you have a good wide bowl.

Top it with the fried poha..

Then goes the crushed Omapodi or Sev

Now with both hands mix everything together from bottom to top and repeat until you see that everything is mixed well.

Finally check for salt and spice, you will surely need to add some more chili powder. So sprinkle it over the top and repeat the process of mixing together.

I know what you are thinking! No you won't feel the chili at all..

Finally fill up pretty glasses and click pictures of them for posterity!

Now let me recap the recipe in one place!

South Indian Chivda or Savory Mixture!

Omapodi as made here.

For making Kara Bhoondi

Besan - 1 cup
Salt to taste
Cooking Soda a pinch
Water for mixing

Other ingredients needed:

Peanuts - 1/2 cup
Curry leaves - 2 -3 twigs
Whole Cashewnuts - as per wish
Fried gram- 1/4 cup
Beaten Rice / Poha / Attukulu - 1/2 cup
Turmeric powder - app 1 tsp
Chili powder - 2 -3 tsp (as per taste)
Salt to taste

Oil for deep frying

Special Utensils:

Boondi ladle for making boondi
Slotted ladle
Kadai / Deep bottom pan for frying

Method to prepare:

For making the Kara Boondi

In a bowl , take the besan, salt, cooking soda and mix well. Add water slowly and mix to get a lump less batter. The consistency of the batter should of pouring one. When you pour a ladle ful of batter, it should fall down freely.

Heat a pan with oil. When it is hot, scoop a ladleful of batter and place the boondi plate or ladle over the hot oil and pour over it. The boondi ladle should not rest on the pan, but gently hover over it. And you can press down the batter, which will fall like drop shaped boondi into the hot oil. Simmer the flame and cook all sides to ensure you get a crispy boondi.

Repeat till you are done with the entire batch.

Other ingredients.

Wash and pat dry the curry leaves along with the stack. Drop them into hot oil. Ensure you move away as it will sprinkle out oil. Add few crushed garlic along. Fry for a min and remove.
Top over the kara boondi.

Next add the peanuts, fry till it is cooked on all sides. Then goes in the cashewnuts followed by the fried gram. Remove all fried nuts to a kitchen towel and sprinkle chili powder and salt over it.

Finally goes in the beaten rice or poha into the hot oil. This has to be fried last as it tends to leave out black colour to the oil and also tends to absorb more oil. This takes a minute to get cooked. Remove to a napkin/ kitchen towel.

Mixing the Mixture!

Take a wide mouthed bowl, add the kara boondi first, crush the curry leaves and garlic and mix along with the boondi.

Next add the fried nuts, followed by poha, finally with crushed omapodi.

When you are done with mixing with all the ingredients, check for salt and spice. Add more chili powder over it and mix again.

Notes:
The batter for the boondi should be very thin and should be cooked very crisp.
Pat dry the curry leaves before dropping them into hot oil.
Remember you are adding salt at various stages, so check before you add each time.
When it becomes cool, store the mixture in a air tight container.
I suppose the shelf life can be about 10 days but I can't vouch because it never stays for that long at home!

Enjoy this savory treat anytime of the day!

Omapodi or Sev ~ Indian Savory Snack!

2009-11-04T22:13:00.002+05:30

I turned one leaf up on the table calender to notice it is already November! The picture on my beautiful table top calendar is a south Indian Thali. I remember flipping through the leaves and seeing this breathtaking picture thought November is too far away. And here I am, looking at it every other moment and enjoying how well that picture has been taken.

Weekends are no doubt very hectic these days. Kids really let their hair down when on a holiday. That reminds me that they are due for their hair cut, which has to be a well planned tour. Well that again reminds me that Chinnu has been wearing the same shirt and pant for the last two days. He likes that pant so much that he refused to part with it, even for a wash. He slept with it on for the last two nights. Last time, I luckily had Peddu's pant washed, so tricked Chinnu into wearing it. This time no such luck. He really has a strong mind of his own. But I never thought he would bring it to force on such things!

Coming to the cooking part, I have enough drafts to last me a while, though on regular basis I haven't been cooking anything new. The usual stuff with the usual combos! But this is something that I planned for Diwali, finally got around learning it from Amma only last week.

Omapodi or Sev

Besan/ Chickpea flour - 1 cup
Rice flour - 1/2 cup
Salt to taste
Ajwain/ Vaamu - 1/2 tsp
Red chili powder - 1/2 tsp
Water - as required
Oil for deep frying

Ajwain is known as Caraway or Carom seeds
Special Utensils

Muruku maker or press with Sev press (Very thin holes)
Slotted ladle

Method to prepare:

In a bowl, take besan, rice flour, ajwain, salt, Red Chili powder and mix together

Slowly add water and mix well to get a drink dough that is soft enough to pass through the press. When you press down you should get it flowing easily but not very loose at the same time.

Meanwhile get the press ready. Fill the press with the dough and close as shown here.

Heat a pan with oil., when it becomes very hot, simmer the flame. Take the filled in press and directly press over hot oil in a circular movement for about 3 -4 circles.

Cook over medium flame and turn over to ensure both sides are cooked to golden colour.

Once done, remove to a kitchen towel.

This can be crushed into smaller bits, to be used as the sev in Bel puri, Or as one of the items in Savory mixtures or just as such.

Notes: The dough should not be very thin. At the same time not as thick as chappati dough. Somewhere in between!..:)

Baby Corn, Potatoes Stir Fry in Microwave!

2009-10-29T21:43:00.004+05:30

It's been raining the past two days. Well can declare that a seemly winter is here finally!, though you can hardly call this very chill. As always, it rains in the night and by morning mostly it is just drizzling. The roads are really bad with full of water clogging all over. You really have to fight your way out at places. But when you past that and have the road a bit free and for yourself, you can really enjoy! The cool weather with slight drizzling, you can but only ride slow to enjoy the serene feeling.

I always think certain dishes I should plan and cook, but procrastination has become my second name. Our renovation has come to some manageable stuff, still long way to get better. So I hardly can cook much to experiment. Of course, I offer that as an excuse! When Suma decided on Fresh produce for this month's Microwave Cooking, I thought I would do one of those gravies with vegetables. But then that has to wait. Meanwhile, here is yet another simple way of making potatoes combined with baby corns for a quick sides for rice or chapatis!

Before I jump on to the recipe, wanted to share that I have invited PJ to share her knowledge as a dietitian to talk about Nutrition for Children, do check it out!

Baby Corn, Potatoes Stir Fry in Microwave!

Ingredients Needed:

Potatoes - 2 medium
Baby Corns - 4 nos
Turmeric powder a pinch
Salt to taste
Red Chili powder - 3/4 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/2 tsp

Seasoning
Oil - 1 -2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 4 -5

Method to prepare:

Wash and peel potatoes and chop into 1" pieces. Remove the husk from the baby corns, chop into same size as of potatoes.

In a microwave safe bowl, take the chopped vegetables, add enough water to cover it. micro for 5 mins. Stir in intervals of 2 minutes.

It will not be fully cooked, but drain the water.

If you are using the same bowl, wipe it clean, add the oil. Micro for 1 min for the oil to get hot. Add in the seasoning ingredients and micro for another min.

Then add in the drained vegetables, add salt and turmeric. Micro for 3 mins. Stir again, add in the chili and coriander powder.

Micro for 5 mins, stirring in intervals. Check if it is done, else micro for another 2 mins.

Finally sprinkle the garam masala.

This is mostly semi done, but I like that way.

Sending this to Suma who is hosting the Microwave Easy Cooking event, themed on Fresh produce!

Aloo Matar Masala yet again!

2009-10-26T22:06:00.003+05:30

I still have couple of more to do on the Diwali snacks, but I thought I will give a break here! The weekend went off too soon to realize. Hubby dear was not in town on Sunday, so Athamma said she and FIL, who has come down for the weekend, would take the kids to the temple nearby. The temple has some ducks and fish for which the boys were crazy few months ago. They used to want to visit those ducks and fish everyday and hubby dear used to take the three for a ride round the campus.

I remember my first visit with the kids to see those ducks and fish. The boys were so excited showing me the three ducklings, with the mummy duck and daddy duck. Why is that they always want to see the M & D with 3 kids! Konda even asked why all my stories always has 3 kids now. Well!

Anyway they came back home with tales on how big the fish were and what the ducks did. Since I told Amma that I will make breakfast for them, I thought it would be good to make something different from the Tomato Kurma or Veg Stew. Also Dad doesn't like Tomato Kurma, I really don't know why! But this was good enough reason to try again the recipe that my office cook did. I changed a bit from my last time, so can believe that change brought in much more taste than before!
Essentially it is the same dish, with few modification!

The renovation at home robbed me of my make shift studio, until I find a better place, this is going to be it! I wasn't really happy with the set up, but I can't complain.

Aloo Peas Masala ~ Potato with Fresh Peas in Gravy

Preparation Time : 10 mins
Cooking Time: 10 mins
Serves - 4

Ingredients Needed:

Potatoes - 250 gms
Fresh Peas - 100 gms
Onions - 2 medium
Tomatoes - 3 medium
Ginger Garlic paste - 1 tsp
Clove - 2
Cinnamon - 1"
Cardamom - 2
Bay Leaf - 1
Chilly powder -1 tsp
Garam Masala - 1/2 tsp
Salt to taste
Oil - 2 tsp
Coriander leaves - for garnish

Method to prepare

Pressure potatoes till tender, if you want you can add the fresh peas and cook for another whistle. If you like the taste other wise, use it as such, it normally gets cooked fast.

Chop Onions and tomatoes roughly. Heat a pan with a tsp of oil. Roast both seperately till well done. Cool, grind to fine paste.

Heat a kadia with oil. Add whole spices. You can also use the same cooker after removing the boiled peas and potatoes.

Fry the onion paste along with ginger garlic paste. Sauté well to ensure it doesn't burn.

Then add tomatoes puree. Add chilli powder, garam masala and salt. Check spice and add more if you need.

Cook in sim for 5 mins, till its cooked well. Then add the cooked potatoes and peas. Mix well and add coriander.

Let it cook for 10 mins or till gravy thickens.

Serve with Rotis or Pooris. If you want to try differently try with Appam or even Dosa, it tasted great!

If you love those really soft spongy like appams, then please do hop to make them!

Will be back with another Diwali delicacy! I am making you have enough for the next year!..:)

Sending the Appam with the Aloo Matar Masala to Meeta for her Monthly Mingle which is themed on Brunch! I know I know some might think Aloo Matar Masala for Brunch??..Well since I served this for Sunday Brunch, I think one doesn't mind dipping into one!

Mixed Dal Muruku ~ Deepavali Savories!

2009-10-22T23:48:00.006+05:30

I know you must be wondering why I am still talking about Deepavali? Well naturally after making few new snacks, I can't resist not talking about them right. Especially when they are my favorite snacks. I am sure Murukus are favorites for most.

I was particular that I learn couple of snacks this time. So asked Amma to think of new dishes that she can teach me. This Mixed dal murukus are one of them. Amma made so much as she had to share with the neighbors. She had started on the first batch by the time I came in. So I ended up making only the rest of the batch.

Murukus came out so well, and I was really happy that kids liked it very much. This infact was Konda's snacks for 3 days!

Before I jump to the muruku recipe, sweeten yourself with this Banana Halwa!

Mixed Dal Murukus:

Please read the process I followed for making murukus from this Muruku post!

Raw Rice - 3 cups (600 gms)
Bengal gram - 75 gms
Urad Dal - 50 gms
Split yellow moong dal - 75 gms
Butter - 100 gms
Water as required to knead

For Seasoning

Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste

Oil for deep frying

Method to prepare:

Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast all the dals to light brown. Allow it to cool.

Grind the rice to a fine powder followed by all the dals.

In a wide vessel, take all the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.

Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.

Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.

Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.

Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper or slotted spoon and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.

Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.

Happy munching!

7 Cup Burfi ~ Indian Sweet for Deepavali Step by Step!

2009-10-20T12:43:00.001+05:30

It's a nostalgic feeling this time around. With memories gushing in and one's wanting to capture every moment in frozen capsules, to savour what the new feeling gives in and caressing the old ones that gushed in. Maybe it is only a perceived notion that new memories replace the old ones? But it is not for me. Deepavali will always bring back those many childhood festive days spent with my brother, those excited moments spent conspiring with him on when to get up and what to do on the day. Rarest were the moments that get my brother talk, and those were Deepavali crackers, plans on how to do used to be one of those.

It has always been a tradition that me and brother followed at parent's place. To start the day with a 100 wala the first thing in the morning. Another was the fact that we got to wait till Amma gives us after pooja. We wriggled out of this practice few years, but most time, she used to get up as early as we did, finish all the oil bath, and in all grand finale, do the morning pooja, before handing over the 100 wala to Sree for the first one to be lit up. Of course, this changed over years. Years later saw me struggling to get him interested in doing the honours. Childhood fancies hardly remain so ever right!

And after marriage, both of us stopped observing that age old tradition. In the last 10 years, I don't remember either of us trying to even make an effort. But I remember every single year before that with vivid details that will last a lifetime! And can never stop talking about them or wishing those days are here again.

It only made things more bitter sweet this year as it fell on Sree's birthday. With Konda showing the same excitement we felt ages ago, I imagined we were in a different time. With 5000 miles separating us, a phone and web cam was the connecting links between us. With Peddu singing Ba ba Black sheep to his Mama, who was dancing to his tunes, with eyes welling with tears I heard Daddy say it would truly be a celebrations for Sree as his day was made talking to his nephews.

Deepavali remains an eve to pause to think back on what was important to us. To make it memorable for our kids. Like us, they may think back on this day and cherish their golden childhood and continue the tradition. The day might have been lot less noisier than all the years before, but it didn't lack any of the spirit or the want to savor the moment!

I hope the day was as good as you hoped it to be!

Before I jump on the recipe, I wanted to mention that I was featured here.

Ok, here is the recipe for the 7 cup Burfi that Amma gave me. She said she has been having this recipe for so long, wanting to make it yet time was never right. There are many proportions to this 7 cup Burfi, the name comes from the fact that 7 cups are used to make this simple sweet. She was happy that I finally made it.

The recipe is very simple, and I don't think it will fail. Whoever had a bite of this, were pleased on how tasty it was and the fact that it wasn't so rich as Mysore Pak, yet tasted as good as it does. I don't think I can compare to it. But essentially you can!

Since I took all the pictures in different stage, lets do a step by step!

Measure all the ingredients and keep next to each other for a pretty pose! I hardly take so much efforts if otherwise. After all when posing one should try to look neat right!

If you are wondering what was missing, yea the ghee cup is missing from the shoot. You can think of it as invisible one, ok!

Besan, Milk, Cashew Nut powder, Grated Fresh Coconut, Sugar are in 1 measuring cup

Once the clicking is done, take all of them in a sturdy kadai or deep bottom pan.

First goes the cashewnut powder, grated coconut, then the Besan.

Then goes the milk!..ok I didn't' wait till it was brimful!

Pour in the Ghee/ Clarified butter and place the kadai on high flame. Check the time!

With a slotted ladle, keep stirring to mix in the flour well with all the ingredients. Remember the flame is high, so you got to keep stirring well.

After exactly 10 mins, you will find the mix coming together and lots of bubbles forming. At this stage, reduce the flame to low.

For the next 10 mins, you got to cook the mix in low flame, constantly stirring to ensure the bottom doesn't get burnt!

Have a greased plate ready next to you. Exactly after 10 mins, you can blindly switch and pour over the greased plate. Holding on the sides of the plate, so that you don't burn yourself, gently pat the plate on the floor. This way your mix gets spread evenly.

Allow it to rest for 10 min, and using a greased a knife make either diamond or square shapes as in the picture. If you are wondering why the surface doesn't look pretty, it is because I used a greased spoon on the top to spread it even. It resulted it giving a cracked look. To avoid this, you can gently pat it down so that it gets spread evenly on its own.

Once it is completely cooled down, gently cut again on the perforated spots.

The recipe details again.

7 cup Burfi Recipe

Chickpea flour / Besan - 1 cup
Sugar - 3 cups
Ghee - 1 cup
Cashew nut powder + Grated Fresh Coconut - 1 cup
Milk - 1 cup

Method to prepare:

Take all the ingredients in a thick bottom kadai and put on high flame.

Keep stirring to ensure the flour gets mixed well and sugar starts melting.

After 10 mins, reduce the flame to low and continue stirring. You will find bubbles coming out and the mixture starts leaving the sides.

Take a square or circle plate and grease it with ghee. After 10 mins, the batter consistency will be thick and you can see the bottom. Ensure it doesn't get burnt in the bottom.

Immediately pour the batter on the greased plate. Allow it to sit for 10 mins, then with a greased knife make marks either as diamond or square.

Allow it to completely cool, then cut on the perforated lines to break into pieces.

Note: All the ingredients are directly added together and cooked. There is no need to roast the flour or powder the sugar. There is no roasting involved in this recipe.

Do make this and enjoy. I am sure you will get addicted to the taste.

Deepavali Wishes with Deepavali special sweets and savories!

2009-10-17T16:22:00.003+05:30

Wishing all my readers a very happy and prosperous Deepavali. May this year brings you lots and lots of happiness in life and fulfill all your dreams!

I managed to slip to update this post!. Kids are having their nap and the whole city is blustering with crackers. It is a wonder they actually are still napping! All the round the city, you can find kids getting excited with their Lakshmi Vedi and so many other things. The colorful crackers are treasured for the evening affair!

We finally decided on making a different variety of muruku, 7 cup Barfi, Kakinada Kaja. We couldn't make Mixture and Besan Burfi for want of time.

All are recipes from Amma. I just helped her make the muruku, though the barfi was done in steps and I took the full charge of it.

The timing is very important for making this burfi. Though the top texture looks uneven and gives a tough appearance, it is very soft. If more ghee was added it becomes your perfect melt in your mouth kids!

Recipes will be follow soon. Meanwhile do share what you all made and how you enjoyed the day!

All in the Write taste!

2009-10-15T22:09:00.008+05:30

Maybe thinking back I can understand where my interest in cooking started. I spent my childhood being engrossed into books like Famous Five, Secret Seven, Malory Towers, St Clare's. Most of the time I used to think I was a sleuth myself and went about solving mysteries. Now don't ask me what they were. It won't fit this post and one person would be really wild that I spoiled the fun by talking more about something else than the topic on hand.

Yes, coming back to my interest in food, I loved these books as much for the thrill they gave but more because of the strange but tempting food that those kids ate.

The below excerpts from 'Upper Fourth at Malory Towers' would explain better!

Tongue sandwiches with lettuce, hard-boiled eggs to eat with bread-and-butter, great chunks of new-made cream cheese, potted meat, ripe tomatoes grown in Mrs. Lucy's brother's greenhouse, gingerbread cake fresh from the oven, shortbread, a great fruit cake with almonds crowding the top, biscuits of all kinds and six jam sandwiches!

Now I didn't know what lettuce was then. But imagine your mind running wild thinking how that taste would be. The author was so clever in getting the interest of the reader by including dishes that sound so exotic, even now to me.

Then in my first year of college, we had 'The importance of Being Earnest' by Oscar Wilde. This has the famous character Algernon, who I sadly tried imitating for some months. The opening scene has Algernon talking to his man servant about cucumber sandwiches. And that caught my attention. Few scenes in fact revolved around the cucumber sandwich and the frustration of the character not able to finally eat them is so funny. Imagine a room with 40+ young girls jammed in a room in a hot summer afternoon and all they can get to hear is about some fellow's obsession with cucumber sandwich. My friends thought they had better things to do!

This was new for me. Going back home, first thing I remember making was a cucumber sandwich for myself. And I thoroughly enjoyed it. Since then, I have always made these for sandwich with cheese slices and every time I remember that afternoon in my first year class room. Its strange how small facts like these stay forever in our minds. But then I guess, we are strange creatures!

Do read the novel, it is one fine piece of art!

But best of all was the movie "Ratatouille" This was really so moving as we feel the same!

It is the conversation between Remy and Emile.

Remy: Hey, I brought you something to...
[sees Emile eating garbage]
Remy: AH! NO, NO, NO, NO! SPIT THAT OUT RIGHT NOW!
[Emile obeys]
Remy: I have got to teach you about food. Close your eyes.
[Emile obeys; Remy hands out piece of cheese]
Remy: Now take a bite of this...
[Emile snarfs the cheese]
Remy: No, no, no! Don't just hork it down!
Emile: Too late.

Sending this post to Sra for her blog birthday party. I know I wanted to write more, but well!

I thank Sra for giving me an opportunity to read through these again and enjoying my memories of those lovely foods!

Quick List for Deepavali Sweets and Savories!

2009-10-14T23:40:00.001+05:30

This is for those of you who wanted to quickly access the Sweets and Savories for making this Deepavali. On having a closer look at the list, I realised that I don't that many savories to boot. I LOVE savories and don't like sweets. Ironically the list goes on and on with sweets. Anyway since the requests came for sweets, let me get on with the quick links to those sweets and of course the savroies

Those listed here are mostly quick ones, but also those that might take some time. But then what is festival preparation if you don't toil over it, huh?

Enjoy and yes if you want something for me to make and post here, you are most welcome to ask!

Before I leave, I have created a Fan page in Facebook, thinking it will be a good space offline to have more discussion on what can be done in future. Join the bang by checking out the widget on the left sidebar!

Check out the quick and tasty Rice Flour Laddos posted in Beyond Curries!

And yes check out my beautiful flowers that are on its way to Flower Fest!

Deepavali Sweets

Jhangiri
Kaja ~ Andhra sweet
Kajjikayalu ~ Karjikayalu
Coconut Barfi
Kesari Bhath
Coconut Poli
Boorelu
Kudaalu
Sweet Poli ~ Ugadi Special
Mixed flour Athirasam
Rava Laddoo
Rava Laddoo
Ariselu ~ Athirasallu
Vermicelli Kesari ~ Semiya Kesari
Sugar Diamonds
Groundnut Laddoos ~ Peanut Balls

Gajjar Ka Halwa ~ Carrot Halwa
Doodhi Halwa Or White Pumpkin Halwa
Godumai Halwa ~ Wheat Halwa
Kaai Kani Halwa ~ Halwa with fruits, vegetables and nuts
Maida Halwa
Moong Dal Halwa
Papaya Halwa
Potato Halwa
Ashoka Halwa ~ South Indian Moong Dal Halwa
Beetroot Halwa
Bread Halwa
Chayote Halwa ~ Chow Chow Halwa
Pear Halwa
Chocolate Halwa
Almond Milk Cake ~ Microwaved Badam Halwa
Therattipaal or Palkova in Microwave

Senega Pappu Payasam
Semiya Payasam
Moong Dal Payasam ~ Pesara Pappu Payasam

Deepavali Savories

Nippattlu
Palak Bhujias ~ Spinach Sev
Plain Bhujias ~ Plain Sev
Salt Diamonds
Ribbon Pakoda
Muruku

Will be back with dishes done this year!

Kadambam Sadam and a Birthday celebration!

2009-10-12T22:26:00.007+05:30

Mondays are always hectic, but I surprised myself by finishing the cooking, packing and even managed to give the boys their bath. Well I guess it is one of those rarest days. I may not expect it to happen again. But I did make a note of dishes that helped me get things done fast. Instead of the usual Sambar, I made Methi Dal with Red chilies. That plus having Idles with Tomato Chutney for breakfast. This way both Hubby dear and Konda eat the Idlies. Otherwise they refuse to even touch it.

Yesterday was Peddu and Chinnu's third birthday and we celebrated at home with just family. Though I was thinking maybe their birthday would get me baking again, I couldn't as we went to temple and came back in the afternoon. After that it was too tiring to even think about it. What with the renovation that is going on at home, the house is really a mess. The kids were excited knowing about their birthday and the cake cutting. Though they hardly ate anything of the cake. I heard from Amma, that my niece was so excited that she passed on the news to anybody who came in the last two days.

I really wonder how every kid gets so excited about a birthday cake! Though I hardly ever had a birthday party or cake cutting till I was in school. It was almost much later that cake cutting was popular at home. Birthdays at home was new dress and toffees for school friends. Anyway that is for another post!

Let me go ahead with the recipe for the picture that I posted few days ago. The Kadambam Sadam, a rich melody of lentils with vegetables with rice in a spicy aromatic flavour. Its not your rich spicy Bisi Bela bath and nor your quick Sambar Sadam. Yet it can be quick and easy if you plan it ahead.

Kadambam Sadam ~ Lentils and Vegetables cooked in Rice with Spices, One pot Meal

Ingredients Needed:

Rice - 1 & 1/2 cup
Toor Dal- 1/2 cup
Lentil mix can be anything that you like. I mixed handful of Channa dal, Moong Dal, Rajma, Dried Peas, Black Eyed Peas, Pea nuts, Jack fruit seeds. Not in the same quantity. Together they came to 1 & 1/2 cups
Vegetables - Potatoes, French beans, Carrots (can add more if you want)
Shallot Onions - 1 medium
Tomatoes - 2 medium
Salt to taste
Ghee/Butter - 2 tsp

Seasoning
Oil - 2 tsp
Curry leaves - 4-5 nos
Mustard, Urad dal - 1/2 tsp
Red Chilies - 2 -3

Spice powder to be ground:

Bengal gram/ Channa Dal - 2 tsp
Whole Coriander seeds- 1 & 1/2 tsp
Red Chilies Long - 5 -7 nos
Cloves - 2
Cinnamon - 2"
Black peppercorn - 4 -5 (opt)

Method to prepare:

Wash and soak the lentils overnight or minimum 6 hrs.
Was and soak Rice for 20 mins.
Pressure cook the dried lentils along with Toor dal for 3-4 whistles till its cooked well.
Transfer the content to another bowl, wash the pan and heat with oil.
Season with onions, mustard seeds and curry leaves.
Then add chopped tomatoes and salt. Cook till the tomatoes are soft.
Add the vegetables and simmer for 5 mins.
Finally add the drained rice, cooked dal and add about 5 - 6 cups of water. Adjust the salt and cover the cooker.
Pressure cook again for 2 -3 whistles.
Once the pressure is off, remove the cover and add ghee

Notes:

Water is about 2 -3 cups extra to the usual 1: 2 ratio of rice: water. Since we have added lentils and rice, the water has to be more. Else on cooling, the rice will tend to become hard.
Tamarind is not added but can be included to give that typical Sambar rice taste. Increase more tomatoes as I have done.
Lentils and Vegetables are our wish and can be added as per what we like. The important thing to remember is to add enough water as the lentils absorb more.
Since I stored jack fruit seeds in the freezer, added about 4 of them. It gave a good soft taste to the rice! If you don't' have you can ignore.
You can also cook the masala separately and then just add to the along with rice and pressure cook.

Few of you have asked for a list of Deepavali sweets and savories that I am planning and also wanted suggestions. Will try to put up a list for ready access. Diwali is looked forward a lot in our parts of the world. How is your festival day preparations and what is planned? Do share would love to know them!

Microwave Easy Cooking Event September Edition ~ Round Up!

2009-10-10T21:37:00.004+05:30

I know I know I am pretty late with the party menu. But I hope I am forgiven! After all I was seen obsessed with a different kind of feast.

But as the cliche goes, its better late than never. So ladies and gentlemen (if any?) let me present to you another round of lovely recap of dishes done in Microwave! After the second anniversary I decided I will make it an open party for folks to join in. After all cooking in Microwave is a challenge and on top I challenge you all further with specific themes, I felt its not fair.

So making it a potluck party, sure gives innovative ideas to all. And that is evident with the entries that have come our way. What a menu!

I like being organized, let me make it as a menu so that it becomes easy to browse through!

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First to get you all comfy, we have a ready reckon with easy to follow tips to create easy dishes using Microwave.

This Top 10 uses of a Microwave in a South Indian Kitchen from Ramki, will surely help us all!

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When lonely you got to have some interesting deal to eat well right?

And for Suma, Raitas are the best combo with rotis on such days and whats more she has it ready all in a jiffy a healthy Spinach Raita made in Microwave!

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Next come Gethan with a delicious Soy Wadi fry that she learnt from her friend.

It happened to be an occasion when they visited them for lunch and guess what they were treated with these Soy Wadi Fry as snacks, which can work out as a cheat chicken fry too!

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There are few people who endear themselves without making it very obvious and Lataji takes the cap! I still remember our almost first interaction, when she said she didn't know how to link.

Wow she has been linking ever since with so much enthusiasm. Can you believe she did this bhaaji for the Paav with a bat of an eye!

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I did tell you all that Priya is trying for the Guinness world record? Yea with her super duper dishes that she posts non stop daily, I am beyond shock to receive any new entry.

And this great looking picture is Egg Pulao prepared in microwave in minutes!

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When Priya saw this Eggless Condensed Milk Chocolate Cake being done by another blogger, she was very tempted to try but was apprehensive that it might not be so moist.

But she tried and enjoyed! The proof is in that lovely picture of hers!

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Imagine having little chefs around us? Well that's exactly what Radhika did. Finding herself alone with her boys, she didn't want to venture out, instead willing set out to make this Chocolate Cake, that her kids love so much.

The best part being the boys making the cake all in microwave!

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Shalini makes a cake with dates and walnut.

Dates being so healthy you have a quick and easy way to include that in your diet!

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Sweatha gets inspired by a book and adapts to make it eggless and quick by baking it in Microwave.

The Carrot Cake that she makes is a delightful mix of carrots and spices, what more can one ask!

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Kamala Bhoopathy made this rich looking carrot payasam as part of the Navarathri treats.

Carrot is very healthy and eating it in this delicious way will surely make the kids reach out!

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When PJ saw a tin of condensed milk lying around, she thought this is the best way to use it up to make Instant milk halwa.

Making it in microwave, saves you hours of standing to stirring the milk!..

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Finally we have three yummy treats from Priya, this Tender Coconut Kheer is something I have never heard.

Then she makes a Thirati Paal with Chocolate, now who would resist it!

I think Priya loves coconut for she makes another sweet, this time coupled with chocolate to make Chocolate Coconut Fudge

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Thanks to all the bloggers who have sent in. Please do check out Suma's space for this month's edition where you can send in Fresh Produce!

A foodie's Gastronomical Adventure!

2009-10-08T22:09:00.009+05:30

Thank you everybody for the anniversary wishes. It was interesting to note that so many were fond of the food in Delhi and few asked me more about what we eat. To be frank, with just three days, it wasn't just enough! Since I have been hearing about handful of dishes from hubby dear, I made sure I eat them all. Still was feeling so sad that I missed quite a few!

Like I had Moong Dal halwa in Bombay, and he was telling me that it is so famous and sought out that ought not to miss it. I was looking forward to dig into the exquisite taste that hubby dear ends up portraying. To our disappointment, we were told that its a winter sweet and gets prepared only during Nov and Dec! How strange!

So in the end I didn't eat Alu Parantha, Paneer Tikka, Samosas, Bendi Masala, Shrikand, the list is quite endless! But what I did taste were some of the finest Kachoris, Dhoklas, Shahi Paneer, Naans, Dal Makhani and two different types of Lassis, the yummiest of all! I have come to the conclude that a sweet creamy Lassi is the only way to end a grand feast or even a simple comfort meal to go to the next level.

With the food we eat, I was sure that I was going to pack more kgs to self. But hubby dear assured me that with the schedule we had packed in for 3 days was sure to burn all the calories that I might pack in. He was so right. I walked longer than I had in the past 10 years. I was really exhausted the first day. Plus the weather was never like what we expected it was so hot. We were told that it saw the highest in many years.

Now let me enjoy these dishes virtual once again.

Amritsari Chur Chur Naan with Chhole Masala and Dal, Boondhi Raita and Onions with Green Chutney.

Since it was a small joint, I had the pleasure of seeing the chef at work.

Two people were making the Naans, while one person was just there to pack, pack it with loads of butter and making it chur chur meaning, Naans that are tore.

The Chur Chur Naans were stuffed with Paneer. So there was a huge pile of dough and balls are ready to be made, while the stuffing was next to the dough. On getting an order, the chef would quickly get the naan dough, flatten it and press the stuffing and close it again. Dip his hand in water/oil? stretched it and place it in the hot Tandoor that was burning away. Within minutes the Naans are cooked.

He then passes to the butter Master, who is ready with his bowl full of butter. First he pounds it with a hammer, then with a ladle tipped with a cloth, he dabs it into the butter and scoops a generous amount of butter over the naan. Then he quickly claps in to make it all soft and massy.

I was showed how to eat the chur chur naan with the dal and Chhole. The dal and Chhole is limited and you got to manage with what you are served.

Take a spoon, scoop the chhole or dal and with a piece of naan, get your hands together so that the naan gets drenched with the gravy, dip into the raita if you want, else thrust into your mouth..enjoy!.

In between, you got to eat the onion julienne that are garnished with green chutney. Not sure how one makes, but that chutney was yummy. Next bite is the Boondi Raita. Though the curd was bit sour for my taste, it did add to the overall fantasy.

Believe me just seeing and learning how one has to eat and enjoy, I didn't even notice where my Naan disappeared! Its a gastronomical delight I tell you. If you guys haven't tasted this, then please do the next time you visit Delhi!

For evening snacks we stopped in Roshan Di Kulfi, to munch on Kachori and Kulfi. I resisted the offer to have Falooda, I don't really prefer vermicelli.

For dinner we went to Bikanerwala's to eat Shahi Paneer, Dal Makhani with Butter Naan. Both the gravies grant you nirvana for sure! They sure kept up their prestige by being the most yummiest dish I ever had. Plus my favorite pickled onions. Oh how I wish I could make these. Do any of you know how to make these Onions?

Another surprise was the Mango pickle, I guess its typically north Indian way of making pickle, as it was so different from what we get in south. And there again those Onions with Green chutney!

We washed all this with a delicious Lassi.

Thus ended our day One.

We had booked a toured trip for Taj, we stopped on the way in a South Indian Restaurant to have breakfast. Imagine eating a south Indian food after going all that way. But the masala dosa with Sambar and Coconut Chutney was very delicious, unbelievable! Though the Potato Masala was more as a north Indian variety, it added good taste.

For lunch at Agra, we stopped at Hotel Amar Yatri Niwas. We ordered for two thalis, but after seeing what our neighbor got, canceled and ordered only one. It was too much for two of us. The thali came with 4 pieces of Naans, a bowl of ghee rice, with four different gravies! One with Potato, Mixed vegetables, Paneer and Dal. It was like an endless feast all finally to be sweeten by Gulab jamun.

Circumstances or situation forced us not to have dinner. But even otherwise after that heavy lunch we may not have had one!

Since the next day was Sunday we wanted to lazy around the hotel and not venture out. Unfortunately the hotel we booked in had only south Indian breakfast to offer!

Grudgingly I told hubby dear that I will not have any more S.Indian food. So after our shopping in Karol Barg, we stopped in Bikanerwala (Karol Barg) to eat Kachori, the softest Dhoklas paired with pickled green chilies. I tell you those green chilies though served as side, were just so delicious. That is if you can say delicious to a spicy chili! Though I eyed were feasting on the array of snacks loaded on the pantry, I resisted the urge to grab a samosa. Imagine stuffing like Paneer, chhole, sandwich etc in a samosa! Mind boggles!

We again had a lassi, this time Kesar Lassi. It was good, though not as good as the other Bikanerwala's (PaharGanj) or as cold. anyway it was something!

I didn't take pictures of these, so just enjoy reading them!

After all this, we couldn't think of proper lunch and called it a day!

I agree with all the foodies who have fallen in love with Delhi's food, it is the place for one to go enjoy Food!

Anniversary Trip to Delhi ~ Memories of a Foodie in action!

2009-10-05T22:18:00.002+05:30

I finally ticked the only place I longed to visit since I can remember. Of course there are many more places that I want to visit. But Delhi somehow tops that list. It was the place I was to start my married life, a place that sounded all so promising and exciting. A city where I was sure I would enjoy the place and food to my heart's content.

Being so far away from family and kin was tough for both families to decide. And hubby dear finally decided to relocate. Leaving his job and the place he came to love, landed in a city he loathed for various reasons, to make it his home.

Whether the city endeared itself to him or not he feels at home because he has a family here now. It is hard to compete with a place one grows up in or the place one grows to love!

Though I have never shared our anniversary here, I thought I should this time. This year marking a milestone and yes making an effort to celebrate the 10 short years that we spent together. Where did all these years run? Yes I have memories of each one itched well, but hubby dear wanted to make this even more special by taking me on a surprise trip to Delhi.

He did everything in secrecy knowing we have a long weekend this month. Though its not yet the date, we can't always choose the day right. So it was decided we would make the best and celebrate the whole month. He arranged with his sister to visit us this weekend so that we can take off for three days. Nobody knew where we were going. He ensured he kept it all secret, except slipping out the name to me once. He covered it again well. So till the last moment I wasn't sure where we were going.

I know I literally shocked Amma when I called her to inform that we landed in Delhi. For me it was like visiting a place I have always only imagined. Hubby dear took me to all the places he enjoyed, feeding me the food that he always talked about endlessly. I enjoyed every single moment of our short 3 days trip.

I clicked pictures of every single thing. The food, place everything was great. Of course it was very crowded for my likes. But then you can't expect it to be anything other than that right.

The food part was fabulous. Since our trip involved lot of walking, I was sure I was going to burn out all that extra cream and fat that went into the food

We even managed to visit The Taj Mahal. Its only natural for one to fall in love with!

Seeing the place through the eyes of a person in love, makes you love the place more. If only we are blessed with many lives to live in all the places we want. Such wishful thinking!

Oh the many dishes that I tasted. If only those chefs were kind enough to share all those treasures with me. I couldn't decide which was far more superior, the Amritsari Paneer Chur Chur Naan or the Bikanerwala's Dal Makhani or the luscious Lassi. Down to all meals, every single dish was most enjoyed!

Chur Chur ka Naan was everything that I have been hearing about for the past 10 years. It was your melt in your mouth, making you experience each bit that you take in. And what more can one ask when its stuffed with Paneer, dipped in a chhole gravy. I never realised when that whole plate got over!

Three short days are never enough to enjoy enough but these memories are enough to last me a lifetime. We made a pact that our next visit would be more lively with our kids in tow.

I am so happy sharing this with my readers and friends. I hope to write more in detail and not bore everybody on board on my trip. Check back on my Journey called Life, if this interested you further!

Update on Plagiarism!

2009-09-29T21:41:00.004+05:30

Dasara, the festival of Victory of Good over Bad, God over Devil. Nothing very dramatic, but being wrongly accused leaves a bad taste!

Thanks to Lissie's son Alfred, who investigated this plagiarism and cleared the accusation with technical reasonings.

There is no reason for me to gloat over it, I know truth prevails in the end.

If you read through the comments in Malar and Viki blogs, it was obvious they were not ready to listen to reasons. They decided that it was me and were not willing to accept that I am not at fault. They even didn't publish few comments that carried technical reasonings.

Ignorance can be a bliss, but it can also be devastating and have serious repercussions as in this case.

I don't want to take legal action on these bloggers for defaming me. But I demand a public apology from both Malar and Viki on their blogs, so that their readers and friends know they were misinformed. If they don't take corrective actions, it will be seen that they purposely defamed me with cunning intention.

Everybody can exercise freedom of speech on their blog, but they need to have moral responsibility on what they write and claim.

And to those bloggers who were ready to jump the gun on me based on the misinformed mails sent by these two bloggers, I understand you felt the need to support your friends in need. But I only wish you had exercised it better than this. I have no ill feeling towards anybody!

My sincere heartfelt thanks to all my readers and friends who had the faith in me.

Navratri Special Day 9 ~ Moong Dal Sundal, Kalkandu Sadam!

2009-09-27T21:05:00.002+05:30

Happy Vijaya Dasami to all my readers and friends!

Today's Neivedyam was Moong Dal Sundal, Kalkandu Sadam

We are going on a two trip since its holidays for the kids, will post the recipes on return!

So I will be missing cooking the feast that I planned for Vijaya Dasami.

Kalkandu Sadam!

Moong Dal Sundal

Catch you all soon!

Navratri Special Day 8 ~ Channa Dal Sundal, Pal Sadam (Kheer)!

2009-09-26T21:47:00.002+05:30

Today's Neivedyam was Channa Dal Sundal, Pal Sadam (Kheer)

Channa Dal sundal is something I have always loved. Its what makes the navratri pooja even more fun, because I used to get to eat these only during the visits to the golus. Amma has never made this to my knowledge. So I used to look forward to this sundal.

Of course, I came about to make this, because it was too late last night to soak the other dried varieties and I thought this was the easiest. And tastiest too. With just simple seasoning you get a whole lot of difference to the usual and simple dal!

Milk Rice was the one supposed to be cooked today. I really didn't know one makes Milk rice or if there was a specific recipe. Finally thought, maybe they meant the Kheer! Well kheer is something that is never made at home. At least in mine, because hubby dear says we eat rice so much why consume as sweet too!

But the Kheer that I have eaten in my North Indian friend's places were just too delicious. I thought I should make it someday. Then of course the recipe that's called for kheer is quite a lengthy one. In the end I resorted to the short cut one that was easy and had this done within minutes.

Preparation Time : 10 min
Soaking Time : 30 mins

Channa Dal Sundal

Channa Dal - 1 cup
Salt to taste
Curry leaves - 4 -5
Green Chillies - 3 nos
Red Chilies - 2
Mustard seeds, Urad dal - 1/2 tsp
Oil - 1 tsp
Grated Coconut - 2 tbsp

Method to prepare:

Wash and soak Channa dal for 30 mins. Then pressure cook with enough water for about 5 -6 whistles or till its cooked but not over done.

Drain the water and heat a kadai with oil. Splutter with mustard seeds and urad dal.

Then add the curry leaves, chopped green and red chillies. Fry for 2 mins.

Add the drained channa dal and salt. Combine everything well. Cook for 2 mins. Add the grated coconut.

Remove after 2 minutes.

This makes a quick and tasty sundal within minutes.

Happy weekend to all. Kheer will be posted later. Hope you are enjoying your holidays!

Plagiarism, Blogging Etiquette, Defamation and some more!

2009-09-26T12:33:00.001+05:30

I didn't want to do this post, but well you must know I am forced to take this step!

I sent a mail asking explanation for accusing me, from these two bloggers, Malar and Viki. They have not responded to my mail. After not getting a response from them, I spoke about it yesterday. But when I saw that the point was missed, you finally get to read about it fully!

I don't like pointing fingers at anybody for anything, least without a proof! Accusing without proof is a case for defamation and can be sued for libel.

If they thought I was the one owning that spam blog, they could have mailed me to ask so. Instead they wrote a post, making it a public issue. Now lets get it cleared out in the open.

For those of you who don't know what happened, here is a background.

On Tuesday, I spoke about my entire content being lifted along with few other bloggers. I didn't check it until I got few mails from friends alerting me. Seeing that my entire blog has been lifted, lodged a complaint on Google, left it at that. I didn't even have to time to look at the other blogs that were also copied.

On Wednesday, I got a mail from another blogger stating that these two bloggers have sent her, including many others, mail stating that I am the person who lifted their entire content and copied to the new spam blog. She was asking me to clear the doubts, as they have clearly stated in their mail and their posts pointing fingers towards me.

The reasons for this conclusion she said was, all their posts in the culprit blog was dated few days later, while my blog posts appeared even before it was published in my own blog. Now this is a brilliant deduction. Maybe they don't know one can change dates in all blogging platforms.

So I ended up checking their posts, and saw them clearly pointing me as the accused person. But they have changed their content some three times since. In both these blogger's post the original content read something like this. "All our post was published few days later, but not this cooking 4 all " They have blatantly stated they don't want to mar any body's name and they have proofs. Yet in doing this they have done it anyway. If you have proofs, bring them out in open! I am ready to answer your questions.

I have come to know that they are spreading rumors that I am the person behind this blog.

Manisha left a comment last night in Viki's post, asking them to get their attorney press Google to reveal the blogger's identity, or else they will have to get their attorney to fight a case of defamation. This comment was deleted within 5 mins of being published.

If you weren't scared, why did you delete this?

I won't say I lost sleep over this, but accusation has to be fought. It wont take me two minutes in pointing back to the people who complain so much every other month!

Instead of making this a public nuisance, they could have mailed me and cleared the air. No they want a drama, so you get one for sure!

Blogging has to be a fun thing, done for relaxation. But when so much jealousy, hatred, commotion is made over such silly thing. It looses its meaning and objective!

I fail to understand one point though. When one can share so many recipes so freely, some folks actually try that and don't credit you anyways. Why is there such a huge cry when somebody copies your content online and publishes it. That copied content has your copyright marks right, for any intelligent person to understand that it has been copied from you. So why create a big scene?

I can understand if a print media publishes after removing your copyrights. But this is beyond my understanding!

There has to be some etiquette. When you are part of a community, you got to respect the other person and their credibility. By your actions and accusations that are so blatantly I am not loosing my popularity but you are loosing your credibility and stand.

I am sure all bloggers digest plagiarism, but can't be blind to such false accusation!

If you are interested you can check the culprit blog "hot-kitchen.blogspot.com/"

And the two bloggers post

"elitefoods.blogspot.com/2009/09/side-dish-for-chapathi-event-round-up.html"

"kitchentantra.com/2009/09/plagiarism-i-have-seen-enough.html"

My intention in bringing this issue out in open is not to embarrass or find fault with said persons. Neither is this a case for getting sympathy nor an opportunity for readers or bloggers to take sides. This is purely to have an open discussion since they are not ready for a private one.

I am sure everybody is mature enough to understand and act accordingly!

Updated on 26th in response to Malar and Viki's post.

Malar & Viki,

You said you sent me alerts on my content being copied and didn't get any feedback on it. The reason being, my content has been copied so many times, that I have stopped being concerned about it. I do not have time for such things. Being online so many such things happen and we cannot do anything about it.

Maybe you haven't noticed but my entire blog has been copied too. You can check from may 20th 2007.

Comment moderation has been enabled on for all my blogs since the day one. I have published all your comments, except one which had just hi. I still have that comment in my mail box, can forward you to if you want.

If you are referring to the Microwave Event announcement page, I have more content in my blog because I had recently update the page with latest details. I don't have to explain myself but just to let you know.

You are talking about links of my post going back to the spam blog but not yours. Seriously I don't have a clue on how this can happen but I think we have better job than going and investigating all these things.

You are talking about your labels being in tact, even yours is partial like in
elitefoods.blogspot.com/2008/08/how-to-clean-banana-flower.html

hot-kitchen.blogspot.com/2008/08/how-to-clean-banana-flower.html

And when we are talking about comments why did you delete Manisha's comment, if you weren't guilty?

Finally I have stated that I have nothing to do with that spam blog. If you want to believe that you can, else its your wish.

I repeat again, when you want to be part of a community, you got to respect and trust others. Instead of making this such a open mockery, if you had such doubts, you could have mailed me or else atleast responded to my email.

You did neither. Just because you want to keep pleading to your loyal readers saying you stood by their side, doesn't change the facts.

Thanks for the dropping that anonymous comments to let me know you updated this!

I am updating the same thing on my blog for anybody who might be interested to know!

Navratri Special Day 7 ~ Sunnundalu, Thengai Sadam!

2009-09-25T23:20:00.003+05:30

Today's Neivedyam was Sunnundalu and Thengai Sadam

Navratri Special Day 6 ~ Verkadalai Sundal, Elumichai Sadam!

2009-09-24T20:30:00.000+05:30

Today's Neivedyam is Indian Style Peanut Salad, which is going to be featured in my forthcoming book. It is going to be part of the salad meant to spice the meal!

And Lemon Rice.

I have posted this today because I didn't want to break my intent to post my daily puja, But otherwise I have said enough for today, so will get back with tomorrow's post!