Talking Cookbook

Vegetable Stew (for Palappam)

noreply@blogger.com (Leppi) — Wed, 19 Dec 2012 18:21:00 +0000

Not had palappams for a long time…..Crispy at the sides and soft centered….. dipped in creamy, pepper sprinkled Vegetable stew…….a tasty thought….I got up and coaxed my mom and we decided to make palappams for breakfast today…

Aniket my sonny just learned how to walk.He is almost two yrs now. He enjoys his new found freedom…..he treads the house like a King who walks across his new kingdom. Half of my time goes running behind him all around the house,telling him not to do this-and-not to do that( regardless of the fact he understood or not),listening to his serious babble or just going mad.I had arranged my Vegetable stew in a nice little bowl ready for the clicks for the blog. After I took the snaps I proceeded to the kitchen to finish an urgent chore. While I was busy I could hear Aniket cooing in the background. I walked to where he was standing only to see Aniket standing next to my Vegetable stew ready to dip his hands into its creaminess…I almost dived to where he was standing lest he should send the vessel off balance….I was just in time…to stop his highness from committing the act….and that saved our stomachs too from starving today morning or rather eating palappams alone without the stew

….

In kerala this version of stew is made specially with palappams. There is another version of stew or ``Ishtu” as we call it here served for the sadyas(feast) which is made with just potatoes,ginger,green chilli and onions cooked in coconut milk .But the one I have listed below is usually served with palappams or iddiyappams…

Mom made the palappams and me d stew….and here goes the recipe for the stew….

Ingredients

Carrot-1 cup cubed

Potato-1or 2 cups cubed

Green peas-1/4 cup

Onion-1 thinly sliced

Green Chilly-2/3 sliced or slit

Pepper powder/Whole pepper-1/4 tsp

Cinnamon-1 inch thick

Cardamom-2 or 3

Cloves-2

Ginger-1 inch peice

Thick coconut milk-1/2-3/4 cup

Thin coconut milk-11/2 cup

Curry leaves

Salt

Coconut oil

Method

Boil carrots and potatoes with ginger. Keep aside. Boil water. Put peas in the hot boiling water and boil till it is cooked. Strain and keep aside. Fry cinnamon, cloves, cardamom, and pepper in little coconut oil. Add onions. Sauté till translucent. Add green chilli and curry leaves. Add vegetables. Simmer and boil in thin coconut milk 5-10 minutes. Then add thick coconut milk and boil for2-3 minutes.Add salt.Serve warm with the palappams.

Variations

You can boil the sliced onions,cardamom,cloves,cinnamon,pepper,green chilli along with the vegetables and ginger.

You can sauté ginger garlic paste(1tsp each) with the onions in case you are frying the onions and not boiling it with the veggies.

You can boil the veggies in thin coconut milk instead of water.

Garnish with mustard seeds and curry leaves spluttered in little coconut oil.

Add 2 tsps of maida or cornflour to water and add to above to make it thick.

You can also add ¼ cup beans to the veggies listed above and boil.

Lemon Rice

noreply@blogger.com (Leppi) — Thu, 27 Sep 2012 20:38:00 +0000

Last week we went to watch a movie called Barfi.What I knew from the reviews about this love triangle between Ileana D’cruz, a deaf and dumb, happy go lucky Murphy played by Ranbir Kapoor and mentally challenged Jhilmil potrayed by Prinyanka Chopra,I was certain I am going to cry out poodles in the theatre. But the movie turned out to be surprisingly lighthearted and funny.I still cried but not so much to make the poodles.

We came back home late and invariably overslept next day morning.There was no time to make breakfast and a full course afternoon meal together. It was already so late. I decided to make a heavy breakfast of chapathi and egg curry and a quick fix lunch of lemon rice.This suggestion brought a big smile to my husband’s face.Satish(my husband) is not a foodie.This reaction from him surprised me.What he then said…”Good -nice lunch to make.I love it”-was least expected from him.I immediately opened my small cook book to delve for the recipe…and ah there it was-The quick fix….. All its ingredients are always available in any Indian home. I gathered all the ingredients,placed them in a line beside the stove ,then started to cook.

While I cooked I was mesmerized by the aroma of curry leaves fried in oil with the lentils ….hmmm… infused with a tangy burst of fresh yellow lemons…..OOOOH...I was already ready for my quick fix feast….

I served steamy lemon rice with some boondi raita and potato wafers-a perfect combo for a perfect quick fix lunch on Sunday afternoons.

Ingredients

Oil-3tbsp

Mustard Seeds-1tsp

Urad Dal-1 Tsp

Chana Dal-I tbsp.

Turmeric powder-1/2tsp

Red Chilli-2

Green chilli-3to 4

Curry Leaves-10-15

Roasted peanuts-1/4 cup

Lemon Juice-3tbsp or more

Cooked rice-2 cups(boil 1 cup rice with 13/4 th cup of water)

Asafoetida-1/4 tsp

Salt to taste

Method

Heat oil in apan..When oil is hot add mustard seeds.After they splutter add red chilli, urad dal,chana dal,curryleaves and asafoetida.Reduce flame. Add green chilli .Then add peanuts.Fry till urad dal and chana dal turns brown in low flame.Add turmeric and salt .Add rice and sprinkle lemon juice over it..Mix well.Serve hot with potatoes crisps or wafers or a bowl of bundi raita.

Notes

You can also mix 1 tbsp grated coconut in the above.

Some recipes use Sesame oil instead of sunflower or vegitable oil.Spread this rice on a plate to cool. Add turmeric along with 1 tsp of sesame oil (or more if you like) and mix it along with the rice.

You can also garnish with cashewnuts and coriander leaves.

You can also add lemon juice to the tempering and refrigerate it.Take out 3 tbsp of this,heat it and add to rice when you fell like making lemon rice.

Coconut Burfi

noreply@blogger.com (Leppi) — Wed, 26 Sep 2012 23:48:00 +0000

Coconut barfi-This was the first sweet I made.This was in my 12^th grade and all through college when you would get galvanized watching ace chefs and savvy housewives weaving their magic in the kitchen in innumerable TV shows. During these shows I would promptly prop myself against the TV diligently noting down the ingredients and instructions of many unheard recipes ,confident that I would recreate the magic in my own kitchen.I would get up , stride into my kitchen still under the spell.But I would begin cooking only to realise that my chapathis were , not yet, -so perfect or that the curry had turned out to be too sour. Experience would let me know that -Only Practice makes a man perfect.

But things were different with coconut barfi.

Coconut barfi was my first expedition into the kitchen .To my surprise it came out really well, the first time itself ,and rekindled my faith that I am a Chef in the making .

And now I was reminded of this easy to make sweet again ..May be it was the commercials aired for the movie Barfi.One cannot draw a tangent- I know.But oh!This humorous me …I did draw one.Every time I would see the trailers I don’t know why I would also feel like eating coconut barfi.Funny a`int ‘I?

So I rummaged through my grocery and found a packet full of dessicated coconut .Making coconut barfi is easy and it was ready in minutes-spreading the aroma of coconuts and cardamom in its each bite…

Ingredients

Coconut-2 cups(I used dessicated coconut)

Sugar-21/4-11/2 cup depending on how sweet you want it to be

Ghee-2tbsp

Water -¾ cup or just enough to cover sugar

Cardamom -4pods

Method

Take a heavy bottomed pan .Add the sugar and water. Keep stirring consistently .Let it boil till it reaches two- thread consistency..Then add the grated coconut. Keep stirring consistently. When the mixture bubbles, add ghee and cardamom pods.Stir till the mixture becomes thick and gets frothy at the edges . The mixture should start leaving the sides of the vessel and It comes off easily without sticking to sides of the vessel.(Some people add ghee and cardamom now).At this stage transfer the mixture to a greased pan.Level the mixture with a flat spatula.Let it cool .Cut it out into squares within 10 minutes.Serve or refrigerate if it is to be used later than 3-4 days.

Notes

Please ensure that only the white part of the grated coconut is used for the preperation.Avoid the brown flakes of coconut from getting mixed with it

Run the coconut in the grater couple of times so that the burfi turns out to have a smooth surface if you donot preferit to have a coarse surface.

You can also add 1/4 cup of milk after coconut is added to sugar syrup and bubbles come.However continue stirring till the mixture thickens.

Verdict:My coconut barfi was “coconuty”- as delicious as ever.Little Aniket,my sonny, loved it.Thats the biggest pat on my back.

Sheera/Kesari/Sooji Halwa

noreply@blogger.com (Leppi) — Mon, 02 Apr 2012 19:40:00 +0000

This is my first post. My first recipe. My first offering to Lord Ganesha and Guruvayoorappan. I wanted to make something simple, sweet and classy. What would it be? I thought and thought and thought….Kesari or Sheera is a good choice. I could already feel the aroma of roasted semolina wafting in the air… the taste of a spoonful ghee dripping Sheera decorated with nuts and kismis…That tickled my taste buds….Yes! This is it. Off I went to the Kitchen…

I knew I had a long day in front of me. First I had to make my Sheera,then the photo session and the written matter. So I ecstatically began cooking. It was over in minutes. Nice and fast.

Now to click away the snaps..Rema cheriamma(Cheriamma is aunt in Malayalam) and Aniyan Mama(Uncle) had come over today. My Aunt is a teacher at a school here. Besides being a wonderful teacher my aunt is a bundle of creative ideas. She writes well ,paints even better. She was the mastermind behind all my novel, laborious projects in school. Like always I shared my thoughts about this blogging expedition with her. Even she was fascinated ,like me..So the whole day we connived and put our heads together…Should we click from this angle? Should we do this? Or that? My mother had a tough time running behind naughty little Aniket,My sonny. Nobody could blame him, he was doing his lil bit..Trying to pull this and that, messing up what we had arranged.

Photography was never my cup of tea. Last year my husband Satish bought me a camera so that I could send him snaps of Aniket. The only thing I did with my camera was to religiously take some snaps of my kid to send it to his father in London. But now with blogging I’ll enjoy discovering this Camera person in me . Yes! The shutterbug bit me .I knew it. I picked up my camera confidently focused and went Click click and click

Then I had to write my blog..And I was falling short of time. It’s not easy managing a 1 year old and then I had these other chores to do. So I waited till Aniket fell off asleep and I slowly tiptoed to the computer. I jotted down what I had to write, made a draft and finally posted the blog.Phew! Blogging is not easy…It involves some time, a lot of thought and hard work too...Then I re-read my blog. I sat back and smiled. Now I had stepped in to the Blogging World!

Ingredients

1 cup Semolina (Rava, sooji)-1 cup

Water-2 cups

Sugar-2cups

Ghee-4-8 tbsp

Cardamom powder-1/4 tsp

Saffron-A pinch
Food coloring-A few drops (optional)

Flavor essence like pineapple, mango, rose etc- A few drops (optional)

Nuts and Kismis

Method

In a skillet heat the ghee and roast the cashews and kismis until brown. Remove and keep aside. Roast semolina in ghee(4-8 tbsp) in low flame for 2-3 minutes. Take water pour into the skillet and bring to boil.Add water to semolina slowly.Add colour mixing it with a few drops of water.Keep stirring till semolina gets cooked and leaves sides of pan.It should not stick to the pan and should come out as one mass.Now grind sugar and add evenly.Keep stirring till it become like thick pudding.You may dissolve saffron in few drops of hot milk. Now add nuts,kismis ,essence along with saffron.

Verdict: I served my guests Sheera in small copper bowls topped with fried nuts and kismis .I ate my spoonful and looked at the others. Did it taste good? When I saw The “out of the world” look on their faces I knew I’d done my Magic!

About Me

noreply@blogger.com (Leppi) — Sat, 31 Mar 2012 07:25:00 +0000

I am Lakshmi Venugopal. A simple, funloving ,enthusiastic Cochinite . You can also call me Leppi….Cooking has always been an obsession,a zest .But it took real form a year back, after the birth of my little 1 year old Aniket…maybe a wannabe –Super mom’s first foray into effective parenting….So I started cooking-Serious ,responsible cooking .Then I hit upon blogging and realized this is that wonderful place where I can gather and assimilate information, where I can write , express and communicate. And so Recipe Adventures for you .But before I begin, a few words about the people behind my effort-:

Dad:Dad’s my Hero…Was my friend philosopher and guide,

Dad was an optimist, very simple ....always ernest and ready to help others in whichever small way he could.He always tried to see “ the good side “of each and every person he met …was a shoulder to cry on for some…a mentor for many.. He always said… To love is the only purpose of life…. Very easy to write very very difficult to do…He is not among our midst now…his memories are… So what I cannot hear him…I know he is listening… ….When I close my eyes I can still see his innocent face smiling at me all love , unassuming, unperturbed and yet so noble… So what I cannot see him ….I know he’s watching …..

Mom: I learnt the rules of the kitchen from her. Besides being a chirpy homemaker she’s been my AlterEgo , a great friend

Satish: My husband and critical advisor-Amicus curaie …Also the idea generator behind Project Talking Cookbook..

Aniket:My one year old love of life for whom I cook.

And to God: The creator of tastes……..

So here I am ready with my apron, all ready to make , bake, boil, and broil,

to dice, drain, grease, and grind,
here I am to mash, to measure, melt, mince and mix
and then to sprinkle sauté simmer and season …

Why wouldn’t I love to do it?Isnit all this worth that big smile you will give me after you have tried and tasted my menu for today…now that’s worth a billion…It will be a long way for me,the travel from need based cooking to finding a chef in me… but what I love is the journey…the self exhilarating experience as I discover this facet of My Self. Ready?.Come lets cook.