Eat Well, Live Well

Manoharam --- a Traditional Sweet made in Tamilian Homes

2011-10-20T17:28:00.000-07:00

Manoharam......
This sweet is traditionally made for weddings. If you notice two cone shaped objects placed in front of the bride and groom, decorated in foil and flowers, this is what is inside of it. I attempted this for Diwali.
You have to make the Thenkuzhal first. And when you make it, do not add the salt and the Jeera to it. Make it Bland.

What you need to make Thenkuzhal:
Rice Flour : 4 Cup
Urad Flour : 1/4 Cup
Butter - 1/2 Cup Softened to Room Temperature
Water : As Needed

When You deep fry the thenkuzhal, take it out when it becomes crisp. It will not brown much, because it does not have salt in it.

To make the Paagu:
Jaggery - 2 cups
Water - 1/4 of a cup and little more

Bring the water and Jaggery to a boil, and strain through a strainer to get the dirt out. When it comes to a thick liquid like consistency, you can put a drop in a small bowl of water, you should be ale to rotate it, with two fingers and make a ball. At that time, switch the stove off, and take it off the stove.

From here, you are ready to make the Manoharam:

In batches, take about two cups of crushed thenkuzhal, and mix about 1/2 cup of the paagu in it, let it set for a few mins and then you should be able to make small balls of it.

I made about 19 Urundais of Manoharam with half of the Thenkuzhal I made.

Warning:
With the second batch of Manoharam, I was not lucky, The paagu was too thick for it,and it kind of did not set well at all and I ended up with some loose Manoharams. they taste great, but it is like sweet boondi...
Hey, you can't win them all :))
This is what they look like....

Broccoli Canneloni Pasta

2011-09-20T20:21:00.000-07:00

Note: The recipe calls for Ricotta Cheese, but my kids don't like the taste so I substituted Mozzarella instead. If you like Ricotta, then go ahead with it.

Serves 4

You Need

Olive Oil - 2 Tbsp

Canneloni Tubes - 12

Broccoli Florets - 4 Cups

Bread Crumbs - 1 and 1/2 Cup

Milk - 2/3 cup

Olive Oil for brushing -- as needed

Mozzarella Cheese - 1 cup

Nutmeg - a pinch

Parmesan or Pecorino - 6 Tbsp

Pine Nuts - 2 Tbsp

Salt

Freshly ground Black Pepper

For Tomato Sauce

Olive Oil - 2 Tbsp

Onion (large) - finely chopped

Garlic Clove -1 Crushed

14oz can of chopped tomatoes- 2

Tomato Paste - 1 Tbsp

Black Olives - 4 (chopped)

Dried Thyme - 1 Tsp

Method

Make the Broccoli Stuffing

---> Steam / Boil the Broccoli until tender but not mushy. and let cool

---> In a food processor, process Broccoli until smooth.

---> Place bread crumbs in bowl, add milk and oil and stir until soft, add the cheese, broccoli puree, nutmeg, and grated Parmesan or Pecorino cheese and season with salt and pepper and set aside.

Make the Sauce

--->Heat oil in a frying pan, add onions and garlic, cook for 5 to 6 mins until soft, stir in the tomatoes, tomato paste, black olives and thyme. Add Salt and pepper to season and boil for 2 to 3 mins and pour in to oven dish. (leave some to pour on top of the pasta)

Cook the Pasta

---> Bring a large pot water to boil, add olive oil, salt to it. Once it comes to rolling boil, add the pasta and cook according to package directions.

---> Drain the pasta and rinse under cold water to prevent from sticking.

Stuff the Pasta

---> Spoon the broccoli mixture in to a pastry tube or a Ziploc bag (with a hole cut in) and fill in the cannelloni tubes, standing each one to upright, Do Not Overfill.

Bake It

---> Preheat to 375 deg F. Lightly grease one big oven proof dish with olive oil (big enough to hold all the tubes)---> Lay the tubes in the dish over the sauce , Brush the top of pasta with olive oil,and pour some sauce over the pasta, and sprinkle pine nuts. You can sprinkle some mozzarella cheese on top too.

--->Bake it for 25 to 30 mins until golden.

and Serve it HOT !!!

Mango / Avocado Salad

2011-09-20T19:29:00.000-07:00

Mango / Avocado Salad

1 Ripe Mango -- 1/2 sliced length wise in slit in half

1 Ripe avocado-- 1/2 sliced length wise in slit in half

1 Jalapeño - 1/2

Red Leaf Lettuce -- 8 to 10 leaves

Walnuts - 1 handful, chopped

1 cucumber - slit in half and sliced.

Salt - as needed

Olive Oil - 1 tablespoon

1/2 Lemon - squeezed

Ground Pepper - 1/2 teaspoon

Just toss everything in and serve chilled.

Basic Tomato Soup

2011-09-20T19:25:00.000-07:00

Basic tomato soup.

You will need:

1 32 oz can tomatoes (I usually buy the 365 brand from whole foods)

1 box vegetable broth (I usually buy the 365 brand from whole foods)

5 ripe tomatoes (chopped)

1 Teaspoon pepper

20 cloves garlic (chopped in 2)

1 big onion or 2 small ones (cubed)

3 bay leaves

2 teaspoon oil

1 teaspoon cumin

Salt - as needed

The Process:

In a pan, heat the oil, and add the cumin when the oil is hot, let it sputter and then add the garlic, onion and saute for 5 to 6 mins on a medium flame, then add the bay leaves, pepperand then add the tomatoes and the can tomatoes. Let it all come to a rolling boil, add the salt.

At this point, I usually transfer the contents in to a pressure cooker and give it 2 whistles. If you dont want to do that, keep on a medium flame and then keep on simmer for at least 20 mins, to let it all come together. But make sure the water doesnt evaporate and burn it down. You can add an extra cup of water so it does not happen.

Once the pressure is off, in the pressure cooker / or after 20 mins in the pan,
Fish the bay leaves out and then add the vegetable broth to this and with an immersion hand blender blend it all in to a smooth puree. If you don't have an immersion blender, use a food processor to blend it.

Add a little water if its a little thick for you, and taste for salt; serve with croutons...

Arisi Upma --- Broken Rice Upma

2011-06-22T15:24:00.000-07:00

This is almost the same as Upma Kozhukattai

You can follow the recipe until you add water to the ingredients and then continue to cook it until it cooks fully. My mom would keep the stove on a low fire and let it roast underneath to create a crisp layer. It is called an adai, not to be confused with the other adai (lentil dosa). I had this for lunch with some Rasathu Vandal, another Awesome Combination.

Maple Syrup Buttermilk Bread

2011-06-22T13:51:00.000-07:00

I have been baking bread since I bought my Zojirushi bread maker in Jan 2004. Most of my friends who own a bread maker, warned me that, even though they bought one, it ended up in storage, cos something or the other wouldn't work out and they end up buying bread again. To tell the truth, I have bought store bread once in the last 7 years, and my family hated it. I still buy bread for Pav bhaji and an occasional french bread, but for the sandwiches I make for my kids and the toasts, it is all homemade bread. Once you try this, I am sure you will agree and hopefully enjoy baking as much as I do.

Homemade bread also does not have any addtives or preservatives.

   I think I have mentioned this book in my previous blog posts, The Bread Lovers Bread Machine Cookbook. There are tons of recipes in the book, and this recipe is one our family favorites.

About Maple syrup, I use the original maple syrup, not maple flavored corn syrup. This makes a huge difference in the taste. And always use Grade B for Baking, remember B for Baking. Grade A is used as an accompaniment to waffles etc. A is for Amber, it is generally lighter in color.
About Bread Flour, It is not all purpose flour. I use King Arthur Brand Bread Flour, available in most stores in the USA. I also mix in White Wheat Flour. The ratio I like to use is a 1/2 wheat 1/2 white or 1/3 wheat and 2/3 white, depending on the recipe.
About Gluten, it is basically wheat flour, which is found in the innermost part of the grain and has a higher protein level. This can be brought wholesale from amazon store and can be kept in freezer for a year.
If you have a bread machine, and plan to bake this in that, please use the exact measurements and try not to substitute any ingredients.
If baking by hand, you can substitute some, but make sure you have a really sturdy ball of dough, it shouldn't be loose or very dry. (use a regular loaf pan for this).
About Salt, I prefer to use Sea Salt for baking. I buy mine from Costco.
About Yeast, I use the SAF brand, I buy it from amazon, and store it in the freezer. If you become a regular baker like me (an average of two loaves a week) this will come for 6 months.

For a 1 and 1/2 pound loaf.
Water      1 cup + 1 Tbsp
Unsalted Melted Butter     1 and 1/2 Tbsp
Maple Syrup                     3 Tbsp
Bread Flour                       3 cups or Bread Flour 2 cups and white Wheat Flour 1 cup (healthier)
Dry Buttermilk powder      1/3 cup (if baking by hand, u can use real buttermilk and add in little extra flour)
Gluten                                1 Tbsp
Salt                                    1 and 1/2 Tsp
Yeast                                  1 and 3/4th Tsp

If baking by Machine, just add all ingredients in the same order and set the machine to a regular loaf setting according to your machine instructions.

If baking by hand, u can substitute the real buttermilk for the powder. and make a nice sturdy dough and knead for at least 20 minutes. Roll in to a loaf shape and in a oil sprayed loaf pan, place the dough.
For added effect, you can just sprinkle some oatmeal on top.
Other variations can be adding some flax seeds or sunflower seeds or kneading them directly in to the dough also works...and let rise for at least 45 minutes.
Once the dough has doubled in size, preheat the oven to 350 Deg F, and let it bake for 45 minutes.
After it has baked, you can check the temperature of the bread, it should register 200 Deg F, which means it has cooked all through.

This makes a really good french toast bread.

Golu 2010

2011-04-19T10:04:00.000-07:00

This post was meant to be published in October 2010!!
As usual I did have two parties and the menu was almost the same for both the parties....

Menu on Day 1

Javvarisi (sabudana) Payasam
Neer Mor (Diluted Buttermilk)
Microwave Aplams
Potato chips (bought)
Idli
Sambar
Coconut Chutney
Red Bell Pepper Chutney
Gun Powder mixed with oil
Spinach Rice
Lemon Rice
Potato Curry
Avial
Chapathi (catered)
Panner with Bell Pepper
Eggplant and Peanut Gravy

Menu on Day2

Javvarisi (sabudana) Payasam
Neer Mor (Diluted Buttermilk)
Microwave Aplams
Potato chips (bought)
Idli
Kanjeevaram Idli
Sambar
Coconut Chutney
Red Bell Pepper Chutney
Gun Powder mixed with oil
Vathakuzhambu Sadham

Potato Curry
Avial

I had a lot of help from my friends and neighbors, Madhu, Suman, Priya, and my sister in law Bairavi.......

It would have been impossible, if not for all of them...

Golu

and Sophie --- upset because we left her in doggie day care for a day due to Golu!!

Palak Wadi ---- Healthy (Iron Rich )Green Squares

2011-01-28T15:00:00.000-08:00

Collard Greens Wadi

I learnt this from my friend's (Priya) mom, Mrs.Anjali Ambekar. Traditionally this is made with Spinach. My cousin Aparna gave me two big bunches of Collard Greens, which she got for under a dollar, back in November I think. This was the first thing which came to my mind. Even though it is time consuming, it is worth it. It is essentially a finger food, can be had as an appetizer or as a side to Rotis or Pulav.

For an appetizer, Maggi Hot and Sweet Sauce tastes great with it. It can be made ahead of time. It also freezes well too. This tastes best with Spinach, but since I had collard greens, made it with that.

Please try this with Spinach, for best results...


Collard Greens Wadi

Step by Step Photos

You will need
One Bunch Collard Greens (which will amount to approximately 8 cups of greens)
Gram Flour - 1 and 1/2 cups
Rice Flour - 3/4th cup
Salt - 3 teaspoons (more or less, as you may need)
Chili Powder - 4 Teaspoons )more if you can handle spice)
Coriander Powder - 3 Tablespoons
Haldi Powder - 2 Teaspoons
Oil -- 3 to 4 teaspoons
Red Chili - 2 or 3
Urad Dal - 2 Teaspoons
-----> Wash and drain the collard greens and pat dry.
-----> Chop them in to small strips and keep in a big bowl.
-----> Run them through the food processor once, if you feel the pieces are all too big.
------> Add all the spices to this along with the flour and start to mix with your hand, the mixture should be dry but still bind together.
-----> In a flat vessel, put some oil and spread it all around so the mixture wont stick to the bottom
------> Place this in a steamer and steam for 15 minutes.
------> Let cool and then cut in squares
------> put these squares on a flat pan and grill them lightly so they get a bit roasted on both sides
------> Put the roasted squares in a serving bowl or a box if you plan to serve them later
When you are ready to serve, heat the squares first and then
------> In a dry Kadai, add oil, and when it gets hot, add the mustard seeds, red chili and urad dal
------> When the dal gets roasted pour it over tge warm squares...
Enjoy!!!

Happy 2011

2011-01-28T14:15:00.000-08:00

Wanted to wish all my readers a very Happy New Year...

I wanted to apologize for not being prompt about posting entries...I have so many dishes that I want to post but really couldnt because of the lack of time. I intend to post more recipes this year.

We made a new addition to our family! Sophie aka SoppiKannu

We got her in July of 2010 and she is one of the best decisions we made...

Sophie in December 2010, 9 months old

We adopted her from a shelter in Charlotte and she is one of the reasons that I have not been posting any new recipes... We think she is a mix of Rhodesian Ridgeback and German Shephered.

Now that she is little over 10 months old, I hope to have more time to post entries on this blog...

Paneer Fingers

2010-10-01T13:44:00.001-07:00

When ever I think about Paneer Fingers, I am reminded of this small fast food place in Chennai called ‘Dilli Haat’. (This has no connection to the Dilli Haat in Delhi).

When I lived (for one year) in Chennai with my kids in 2002, we used to frequent this place often.
They closed it in 2003, after we left...

For people who know Chennai, it used to be inside the mall where Adyar Bakery is there on Luz Church Road, right next to Tulsi Silks. That was the one place where my kids would not get sick after eating Paneer in India. Anyways, after they closed I kept trying to make it myself at home, but still would not completely match the taste of theirs.
The Paneer fingers you get there will be crisp with a subtle taste of garlic and crispy on the outside and soft on the inside.
This post is a result of me trying to make the perfect Paneer finger and I succeeded.My kids also approved this…..

You will need

Paneer (standard packet, you get in Indian Stores)

Ginger 1 inch Piece

Green Chili 2 (more if your kids like it spicier)

Garlic 4 cloves

Yogurt – 2 tablespoons

All Purpose flour – 3 Tablespoon

Turmeric Powder – 1/2 Teaspoon

Chili Powder – 1 Teaspoon

Salt – as needed

Method

Cut paneer in to desired shape for soaking in the marinade
Grind the Green Chili, Garlic and Ginger to a smooth paste, to this add the yogurt and chili powder, salt and Turmeric powder, grind again.
Add the All purpose flour to this and grind again, and pour in a flat dish so all paneer can get soaked well.
Soak for half an Hour.

Heat oil in a Kadai (a thick bottomed iron pan) on Medium flame.
once the oil is hot, (test it by dropping a small piece of paneer, in to it, it should be a nice rich golden brown color, if it blackens the pil is too hot, reduce fire.)
one by one, roll the paneer in Ground Panko Breadcrumbs and then drop in oil and fry to a golden brown color.
Serve with Ketchup or Hot and Sweet Sauce…

The first one was made with regular panko, it tasted good but still did not look like it, but then my husband ground the bread crumbs and it tasted and looked exactly like the one we used to get in Dilli Haat... !!

The only downside to this dish, is it gets over, before you bring it to the table. :)

How to make Avial (Steamed (Country) Vegetables in Yogurt Gravy)

2010-09-23T20:37:00.000-07:00

It goes very well on its own, accompaniment to a good Vengaya Sambar (Onion Sambar),
or with Adai.....Shown here with Adai (my husband's Dream / Favorite combination)

Avial

This is one of the most easiest vegetable dish to make. Yet I have seen various versions of Avial in Hotels and

other places and had to write this post. The Tamilian (Tanjore Style) version of this dish really has only 3 Simple steps. The Avial which is traditionally made in my house is white and will have only country vegetables (naattu kaai) which means it wont have lima beans, corn, peas, or cauliflower. I have seen this made with the mixed frozen vegetables that are available here in the US and I feel the individuality of this dish is robbed.

The Vegetables you can use to make this are

Winter Melon (Vellai Poosanikkai) (More of this)

Beans

Carrots

Cucumber

Chayote (Also known as Bengalore kathrikai or Chow Chow)

Snake Gourd

Guwar Beans (Cluster Beans -- Available in Indian Stores)

Avaraikkai (Broad Beans -- Available in Indian Stores)

Green Raw Banana

Raw Green Banana

Thick Stems of Spinach

Brinjal (Eggplant) (I really don't like to include this)

Indain Yam (Senai Kizhangu-- You don't get this in the USA)

Drum Stick (only frozen available in Indian Stores and they are not that good .. can do without this)

Steamed Taro Root (only if you really really want it, but the avial will become slimy)

And Absolute NO NO s are
Any kind of Onions, Tomatoes, Okra (Ladies Finger), cauliflower.

Potatoes and Indian Yam can be steamed separately and added.
As an option, potatoes can be peeled and cut and then steamed along with the other veggies.

This will feed a minimum of 8 people

You need
All the Vegetables (about 8 cups)
Cumin -- 2 to 3 teaspoons
Fresh Grated Coconut -- 1 cup (yes 1 cup)
Green Chili - 4 or 5 (or more if you can handle it)
Fresh Yogurt - (About 2 or 3 cups)
Salt as needed

Method
--->Grind Cumin, Coconut and Green Chillies to a smooth paste
--->Cut all the veggies. Make the pieces big but not too big that you have to open your mouth too wide to eat it... :)
--->Add the salt and Cover and Steam all the veggies with about 1 and 1/2 cups of water.
--->The veggies will let some water out.
--->After the veggies are cooked (when pressed with a fork it should easily get mashed) if you see there is excess water you can drain it, but a little excess is fine.
--->Mix the ground paste to this and boil for a few mins on a low heat.
--->Mix the yogurt to this and remove from fire as soon as the mixture gets warm and before the yogurt splits.

Traditionally there is no tempering of mustard seeds for this.
You can add some Coconut oil as an option, and some curry leaves as a garnish.

[If you notice, this is similar to this Mor kootu, except for mor kootu (made with one vegetable) is usually garnished with a tempering of Red Chili, Mustard and Curry Leaves.]

Mysorepak, Mysorepagu, or Mysorepa.... How do you make it??

2010-09-23T13:56:00.000-07:00

Call it what you want but this is one of the easiest and trickiest Traditional South Indian Sweets...

Well,
Easiest because you can make it at short notice and
Trickiest because there is a 3 to 5 minute window, when you add the flour and if you miss it, you either end up with a goooeey mess which will stick to your mouth or a hard rock like substance for which you will have to use a hammer to break it.....
Before you get discouraged or lose heart, try my recipe once. I would suggest that you try this recipe with smaller amounts of everything.

I have had many versions of mysorepaks, (good and bad)
---The one you get in Krishna Sweets which is a famous Sweet Shop in Chennai, India (but it is a little too burnt for me).
---The one you get in weddings ( a little frothy on top and hard for me)

I know I am hard to please.... :)
But the one my mom used to make was just right, Her version was a nice rich yellow color, soft and was able to hold itself as a piece and also when you put it in your mouth, it would just melt soooo easily.....
My Mother was an amazing cook and an expert in making this sweet and would make large quantities of this for Deepavali or if an unexpected guest visits... This recipe makes the same texture as her mysorepak. I always think about her when I make this.... I make it a lot in my house, and it is one of my kids favorite sweets.

Another person I would like to mention is Late Mrs Ambujam Veeraraghavan, my friend Sabitha's Mother In law. She is the one who asked me to mix the ghee and the besan before hand, so as to make the process easier.

The basic measurements or ratio given in Meenakshi Ammal's book is
2 Cups Ghee: 2 Cups Sugar: 1 Cup (Chick Pea Flour).

(and 1/4 of the amount of sugar is the water you use to make the syrup.)

Please see this for the recipe of making the ghee yourself. Ghee is just clarified butter. You could buy it at an Indian Store, But it is not that had to make.

I usually reduce the sugar to a little more than 1 and 1/2 cup. For this post I used 1 and 3/4th, but still it is a little too sugary for me and my family....

Chick Pea flour is also called Besan. You can find it at any Indian stores. You can also look for them as Garbanzo Bean Flour.
So if you want to try to make them reduce all the amounts, and start with the 1/8th cup of Flour, 1/4 cup of Ghee and 1/4 Cup of Sugar (or lesser, how you prefer).
Method:
Preparation--- Step 1:
---Take a tray, and spread a little ghee so that when you are ready to pour the cooked mixture, it should be able to lift off easily without sticking to the tray.
---Mix the Besan and the ghee. (the books don't mention this, they usually add it separately to the sugar) but this step makes it a little easier.

Step 1

Step 2:
---> In a big (preferably nonstick) vessel, pour the sugar and water and let boil on medium flame
for this above measurement you should be able to see the sugar dissolving in under 10 minutes and if you use a wooden spoon and take out some sugar you will be able to see a thread like consistency form the syrup on the spoon to the vessel.
This syrup consistency is the most important part, and really comes only with practice.
Another method is to drop a dollop of the syrup in a bowl of water and it should not dissolve.
Once you reach this consistency you should pour in your Flour and Ghee mixture in to this.

(This is the crucial step, cos if you put the mixture in too soon, you will end up with a gooeey consistency and too late it will be rock hard...)


Step 2

Step 3
---> The mixture will start bubbling
---> Keep stirring it clockwise and anticlockwise as fast as you can, the goal is not let it stick to a side of the pan, it will burn and smell.
---> At one point the whole mixture will try to stick to the wooden spoon and become kind of frothy
---> At this time, slowly pour it out on to the tray you have smeared with ghee and flatten this on to the tray so you will get even sized pieces.
---> If you delay pouring it out on the tray, the mysore pak will become brown and also have a burnt smell.
--->Let it Cool for a few minutes and then before it hardens, cut the pieces in to desired shapes with a sharp knife and remove and store. While its hot, leave the container open and when it is completely cooled, you can close the container... I guarantee that you will not sop with one piece..

(Wanted to add this as a side note, I made it again and reduced about two tablespoons from the 1 and 1/2 cups, and the sweetness was perfect for us.)

Step 3

Mung Bean Sprout Salad - yet another version

2010-09-09T15:33:00.000-07:00

This is a relatively simple salad. Easily serves 6 people.
You Need
Sprouted Mung Bean - 2 cups
Carrots - 4 or 5 Grated
Corn - 2 or 3 (grilled and rubbed with lemon and salt)

To see how you can make these sprouts read this.
Here is a look at my sprout maker.
Steam the Mung Bean sprouts with little water till they are slightly soft.
Let them cool.
Take the corn and remove all kernels and let cool.
Now bring the 3 of them together, and add a bit of salt and lemon juice and a teaspoon of olive oil and serve almost with anything...
I have added a bit of grated mangoes... to this but its optional....

Dal Makhani

2010-09-09T15:07:00.000-07:00

This was taken just before garnishing.

This is a traditional North Indian Dish, I use the recipe from Nita Mehta's Mughlai Vegetarian Cook Book.
I love this recipe because it is fool proof, very nutritious, because of the black gram lentils. They are very high in protein.
I usually double the amounts said in the book, so I can use it for two meals. This recipe will feed a minimum of 8 to 10 people.
You Will Need
Whole Black Gram Dal - 2 cups
Split Channa Dal -- 4 Tablespoons
Kidney Beans - 4 Tablespoons (soaked for 5 to 6 hrs)
Ghee or Oil - 5-6 tablespoons
Water - 10 cups
Salt - 3 teaspoons or as needed.
Ginger - 2" piece
Garlic - 8 Cloves
Dry Red chillies - 4
Tomatoes - 8 (pureed) (I used 1 32 oz can of whole peeled tomatoes and pureed them with a hand blender)
Cream - 1/2 cup (optional)
Coriander Seeds Powder - 4 Teaspoons

Garam Masala - 1 teaspoons
Nutmeg - 1/2 Teaspoon
Butter - 2 Tablespoons (optional)
Dry Fenegreek Leaves (Kasoori Methi) - 4 Teaspoons
Method
--- Grind Ginger, Garlic and dry red chillies together to make a paste.
--- Clean and Wash dals, Pressure cook all dals with 1 teaspoon ghee, water, salt and half the ginger garlic paste.
--- After first whistle, keep on low flame for 40 minutes. Remove from fire and keep aside.
--- In another pan, Heat 3 tablespoon ghee, add the pureed tomatoes, and cook until ghee seperates and the tomato puree becomes thick.
--- Add the left over ginger paste, garam masala and coriander powder. Cook for a few seconds, add this tomato mixture to the boiled dal.
--- Add the butter (optional) and the dry fenugreek leaves to the dal and simmer for 15 minutes.
--- Add the cream (optional) and nutmeg powder. Mix and remove from Fire
Garnish with a bunch of Fresh Coriander leaves.
For added presentation you can make thick cream rings around the coriander and serve hot.

I have served it with slices of fresh cucumber, Lassi, Cut Mango Pickle and Hot Rotis.

Pavakkai Pitlai ---- Bittergourd Gravy

2010-09-08T12:36:00.000-07:00

This is a very traditional Dish... made with Bitter gourd. Even though the name sounds complicated it is basically a different version of sambar...
For a family of 4
You will need
Bitter gourd -- Sliced in half, seeds removed and sliced thinly in semi circle rounds-- about 4 cups
Oil - 2 to 3 teaspoons
Water- As needed
Tamarind - a lemon sized ball
Coriander Seeds - 3 to 4 tablespoons
Red Chillies - 4
Coconut - 2 to 3 tablespoons
Channa Dal (Split and skinned Garbanzo Beans) - 2 to 3 tablespoons
Turmeric Powder - 1/2 teaspoons
Salt - 2 to 3 teaspoons or as needed
Sambar Powder - as needed (recipe found here)

To Pressure Cook
3/4 cup Tuvar Dal
1/4 cup Channa Dal (Optional, don't use if using peanuts or whole chickpeas)
To garnish
Oil - 2 teaspoons
Mustard Seeds - 1 teaspoon
Curry Leaves - 1 strand
Red Chillies - 2 Teaspoons

Method

--- Soak the Tamarind in about 3 cups of warm water, after a few minutes squeeze tamarind and extract the juice.
--- In a Pan, add a teaspoon of oil, roast the Channa Dal and Coriander seeds, after they become slightly roasted, add the red chillies and in the end add the coconut--- add some water to this and grind to a smooth paste.
--- Add two teaspoons of oil and start by frying the bitter gourd, until they lose some of the bright green color.
--- Add the tamarind juice to it and the turmeric powder and salt and let it come to a boil and let the bitter gourd cook completely.
--- Once the bitter gourd is cooked, u should be able ti break a slice in two with a spoon easily.
--- Now add the ground paste to it and let it come to a boil.
--- Add the pressure cooked dal to this, and bring to a boil.
--- As an option you can add boiled chickpeas or boiled groundnuts to this, ( I have added ground nuts)
--- For garnish, in a separate pan, add oil, then the mustard once that starts sputtering, add the red chillies and curry leaves and add it to the bitter gourd gravy while it is still sizzling....
--- fresh Coriander leaves can be added to this..

Serve with hot rice or hot rotis.....

Red Bell Pepper Chutney குடைமிளகாய் சட்னி

2010-04-10T09:10:00.000-07:00

I made this chutney for Golu 2009. It is a great accompaniment to Roti, Idli and Dosa...

To make about 2 cups of this chutney you will need 7 to 8 Red Bell Peppers,
I have used a mix of red, yellow and orange, If you use all red, then it will be in an even more darker shade of red.

7 to 8 Red Bell Peppers - chopped
Oil - 3 Tablespoons
Mustard - 1 Teaspoon
Red Chili - 5
Tamarind Paste - 1 teaspoon
Fenugreek - 1/2 teaspoon
Salt - as needed

---> In an empty pan, (on a medium high flame) add 1 tbsp oil, and half of the mustard and once that sputters add 3 red chili to it an then the fenugreek.
---> Add the chopped bell pepper to it and start to saute it lightly
---> add the salt to it, and keep sauteing it,, it will shed some water and wilt
---> At this point, switch off the stove and let cool
---> In your mixer, grind this to a smooth paste
---> In the same kadai, (agian on a mediyum high flame) add the rest of the oil, and the mustard and once that sputters add red chilies, and then add this paste to the pan and mix well and cover the pan, (it will start to bubble)
---> After two minutes, mix in the tamarind paste and taste for salt
---> Cover the pan again and let this be simmering on a low to medium flame for about 5 to 7 minutes
---> The color this chutney will darken a bit.
---> Let cool and keep in a dry container

This will last for a month in the fridge (i bet you will finish this faster) as long as you don't use a wet spoon.

Kids Lunch 3

2010-04-09T18:49:00.000-07:00

I have to say, I dont make this for lunch very often....
but I do try once in a while,
here it is sevai and one clementine.... :)

Kids Lunch 2

2010-04-09T18:41:00.000-07:00

This is a regular PBJ (peanut butter jelly) sandwich.

I make my own bread, and I usually mix some melted unsalted butter with peanut butter and make the sandwich. And for the Jelly I use Kissan mixed fruit jam from the Indian store.
My kids prefer my PBJ than the school's.

I make a triple decker for my son and a regular one for my daughter.
Here it is pictured with some black grapes.

Kids Lunch - 1

2010-04-09T18:28:00.000-07:00

So many people, ask me what I pack for my kids, I will post it under this tab....
This is a sub I make for my kids, I have used a Hoagie bun, to make this sub.

For my son, (he hates tomatoes) I have sliced the Hoagie, and added lettuce, cheese, onions and a veggie burger (i buy this from Trader Joe's, its called potato burger with Indian spices, you have to thaw it and make it hot on a tawa and cut in equal sizes).

For my daughter (she loves tomatoes), I just arranged tomatoes and olives on a bed of cheese and lettuce.

I usually wrap it in a plastic wrap and give it with a side of juice or chips.

Hing / Perungayam

2010-04-09T18:18:00.000-07:00

In response to My Hing Post, A reader of my blog told me an easier way to break the hing. She had said that if you put it in a box and cover it tightly, it will be easier to pinch it.
I tried it and didn't work, my aunt taught me another way, to just put it in the microwave for about 30 to 40 seconds, it becomes very airy and then you can powder it very easily.

Sweet Potato Dry Curry

2010-04-09T18:04:00.000-07:00

Sweet Potato is low in glycemic index and is rich in vitamin a. Please read this and this to know more about this vegetable.
This is one way to include this in your diet. This goes very well with rotis or brown rice.
For a family of 4, you will need about 7 to 8.
In a large pan, boil some water, and once it has reached a boiling point, add the sweet potatoes to it.
Let it cook for 15 minutes
Once it is cooked, remove and let cool, and peel the skin and cut in cubes.
In a pan, add some oil, add mustard seeds,
and once it sputters, add curry leaves, coriander leaves, chopped green chillies, red chillies to it and then add the cubed sweet potatoes to it, and sprinkle salt and mix everything.
Serve Hot.

Ilai Vadam

2010-04-09T17:11:00.000-07:00

Ilai Vadam!! Ilai means leaf and Vadam means the dry papad like item, which u have to fry in hot oil,
But in our house, we make ilai vadam to eat like a snack...
it is hard work but, the end result is just amazing...

To make 40 to 50 ilai vadams, it will take 3 hrs (more or less).. if you want, you can resist eating them and let them dry and then deep fry them and enjoy them..

You need
Idli Rice ---- 1 Cup
Salt---- as needed
Ajwain (Omam in Tamil) - 1/4th teaspoon
Water --- as needed

---->Soak the Idli rice for 3 to 4 hours
----> Grind to a smooth fine paste and let ferment for 2 days
---->On the third day, you can smell the dough and it will smell a little sour
---->At this point, you add the salt and ajwain to it and add enough water so that when you try to pour some on a plate, it doesnt run too much ....
--->Assemble your steaming equipment, i have used a kadai, a ring, and three stainless steel plates with oil on them, you will also need a lid
---->alternatively you can use a ilai vadam steamer, if you are lucky to have one.... (I have heard my great grandma used to own one and it could do about 15 vadams in one take... )--
---> Add some water to the kadai and keep on a medium high flame, and let it come to a boil
---->now start pouring one ladleful dough on the oiled plate and place the plate on it
---> in about 45 seconds it should have cooked and you should be able to roll it out of the plate easily
--->now repeat the process agian and again and again (you get the point)
--->The dough should be in a good consistency (not very watery and not very thick)

Some of the ilai vadam posts i liked are this and this!!!

My sister, cousins and myself enjoy this sooooo much... and just thinking of the days when i would come back from school and find a stack of ilai vadams waiting for me on the table, makes me so happy...... must have taken my mom hours to do that....

Cranberry Pickle (Thokku)

2010-02-20T12:54:00.000-08:00

I know Cranberries are not in season now, but when it comes again, you can make this pickle.

You will need

Cranberries - 2 Bags
Gingelly Oil - 4Tablespoons
Mustard seeds- 1 Teaspoon
Red Chili - 3 or 4
Red Chili Powder or Pickle Powder - 1/4th of the amount of Cranberry Paste
Salt - 1/4th of the amount of Chili Powder
Hing - 1/4th of the amount of Salt

To make the Pickle
---> Wash the cranberries well in water and take out the ones which are squished.
---> Drain and Pat them dry
---> In a heavy bottomed pan, (on a medium flame) add 1 Tablespoon oil and put the cranberries in, it will start to burst and become squishy in under 5 minutes
--->Mash them with a wooden spoon and switch the stove off.
--->Let them cool and once they are cool, transfer them to a mixer and make a paste.
--->In the same pan, add the rest of the oil and add the mustard seeds and red chillies
--->Once the start bursting, add the cranberry paste, add the turmeric powder and Pickle powder and mix well.
--->Cover the pan and let it all cook together on a small to medium flame for about 5 to 10minutes, until the color of the paste darkens
--->Let cool and transfer to a dry container.

Goes well with Bread, Dosa, Adai, Curd Rice, Chapathi etc..

Grilled Sweet Potato Slices

2010-02-20T12:31:00.001-08:00

Grilled Sweet Potatoes!
I ate this in Whole Foods! I usually am very picky about eating samples in stores! But I saw her making this in front of me on a very clean grill.... so I tried one and another and so on....
This is by far the simplest appetizer you can make with less than 5 ingredients..
You need
Sweet Potatoes -- Sliced in thin slices
Oil - to brush over the Griddle
Salt and Pepper - Mixed

all you do is slice the potatoes and place them on an oil brushed griddle or skillet and roast on a very medium fire until it browns a bit on both sides and sprinkle salt and pepper and eat...
You can never stop at one.

How to make Poli? (Puran Poli)(A Soft bread with a sweet Filling)

2010-02-20T11:44:00.000-08:00

POLI

Even though it feels like a lot of steps, trust me the end result is worth it!

You Need:
To make the Dough:
2 cups of Maida
3/4cups of whole wheat flour,
a pinch of Turmeric Powder
1 and 1/2 tablespoons oil.

To Make the Pooranam:
1 and 1/2 cups of Channa Dal
1 and 1/2 cups of Jaggery
2 Handfuls of Shredded Coconut
2 Tablespoons Ghee
1 Tsp Elaichi Powder

Poli is usually made on the last day of the Tamizh Month Maarkazhi.
That day is called "Bhogi". This is when you get rid of all the old things in the house, clean the house..kind of like spring cleaning ....

I was not really great in making this since I always would try and make it like a Paratha..
So I called in the Poli Expert, my sis in law Bhairavi, to help me.
Here is how she does it....

To make the dough:
She usually makes the dough a few hours in advance so it helps it to stretch well.
To make about 18 Polis she used about 2 cups of Maida and about 3/4cups of whole wheat flour, a pinch of Turmeric Powder and about 1 and 1/2 tablespoons oil.
She made the dough by hand and made it into a nice ball.

Here is dough she will use a few hours later.....

To make the Pooranam (filling)

As you can see Step by step
----> Roast about 1 and 1/2 cups of Channa Dal until you can smell it and it turns in to a rose color.
---> Pressure cook it in the cooker and you may add little water.
---> Once it cools down, put this in a food processor and add about 2 handfuls of shredded coconut (optional) to this and grind to a smooth paste.
---> It has to be smooth and creamy before you proceed.
---> Transfer to a microwave safe bowl and add jaggery to this.
---> Put this in the microwave for 3 minutes at a time until you get to the point where the jaggery has completely melted and has incorporated in to the channa dal mixture
(look at the last picture)
---> You can add some ghee and Elaichi(Optional) to this and make it smell nice..

And then you proceed to make the Poli,

Pinch off a small piece of dough and stuff with pooranam (The pooranam amount should equal two times of the dough) and cover completely with the dough and proceed to flatten it with your fingers and roast on a tawa and you can eat Hot Polis
(Optional) you may add some ghee once it is cooked on one side before you turn it over....

Enjoy!!