This weekly meal plan is a guide to make your everyday cooking easy. You can always plug and play with your choice of recipes and tweak it to suit your family needs. 

If you would like to receive this weekly plan in your inbox or reader please do subscribe to my blog and you can rest whilst I plan a meal plan for you. 

 Snacks

Oatmeal Cranberry Cookies

Thank You (Recipe Courtesy)

• Edible Garden
• Martha Stewart
• Tomato Blues
• Raks Kitchen
• Monsoon Spice
• Playful cooking
• All Recipes

Message to Bloggers

        Without your support it will be rather impossible to write a weekly meal plan post. If you would like to submit your blog to the meal plan blogroll please leave a comment or inbox me at foodfor7stagesoflife(at)gmail(dot)com. Appropriate credits and links will be given, and that is a promise. I can’t wait to hear from you.

Happy Cooking and Have a great week ahead!!

Previous Meal Plan

This weekly meal plan is a guide to make your everyday cooking easy. You can always plug and play with your choice of recipes and tweak it to suit your family needs. 

If you would like to receive this weekly plan in your inbox or reader please do subscribe to my blog and you can rest whilst I plan a meal plan for you. 

 Snacks

Avocado Loaf cake

Thank You (Recipe Courtesy)

• Justhomemade
• Veg Recipes of India
• Dishing
• Chef in You
• Cooking with Siri
• Edible Garden
• Priya’s Versatile Recipes
• Raks Kitchen

Message to Bloggers

        Without your support it will be rather impossible to write a weekly meal plan post. If you would like to submit your blog to the meal plan blogroll please leave a comment or inbox me at foodfor7stagesoflife(at)gmail(dot)com. Appropriate credits and links will be given, and that is a promise. I can’t wait to hear from you.

Happy Cooking and Have a great week ahead!!

Previous Meal Plan

I looked through the window, the weak street light tried to illuminate the driveway . The bare paranormal trees stood still awaiting some breeze to give them a new life. I was loving the quietness around. Stealthily I pulled down the natural Bamboo blinds without disturbing the munchkin who was in her own lala land now. I thought it was the perfect time to work on my weekly meal plan post.

The geeky husband was submerged into the tablet. He interrupted me with a shriek. We lost munchkin’s passport, he said. I was perplexed, what? We were still waiting for the FedEx to deliver but  it was a different story on their website. They said, the package was left in front of the door 4 days ago. It cannot be possible for us to miss it because both husband and mom were home. We rushed to the front door it wasn’t there. With the puny torch, the husband looked everywhere: in the bush, on the grass and inside the woods. No luck. We immediately called FedEx and lodged a complain. It was so frustrating to know that Travisa had sent the passport without signature required option though we paid for the delivery. It was even frustrating that FedEx left it at the front door without ringing the bell and yet didn’t hold responsible for the lost package. In the morning we checked with our neighbors and FedEx one more time. No luck. The husband called the US passport office and cancelled her passport and filled the forms to apply a new one. We had hardly 8 business days to get the new passport and visa. When I was just recuperating from a very hectic week another problem got added to my bucket. Seesh!!!
The next day was spent in Phillidelphia where we got her new passport. The interview went well and we were asked to come back in 2 hours to collect the passport . I could see a ray of hope finally. Then we ate a scrumptious buffet meal at karma. While husband and munchkin went to collect the passport Mom and I roamed around the neighborhood where I spotted the first bloom of the spring. Oh yes, Spring is finally here.

We got back home happy and exhausted to find the Fedex package in front of the door that the fedex driver claimed to have dropped a week ago.  Sometimes God wants us to walk through a rough road to learn lessons. The lesson is ‘Be pessimistic and pick up your passport”. We didn’t have an option rather than feel happy to have found it. Though munchkin still needed a new visa on her new passport. The next two days were in our favor. By the end of the week we were ready to travel. Gosh, I just wanted to yell Gimme Red (remember Eveready battery advertisement????) instead I yelled Gimme Mattar Paneer nah No Oil Mattar Paneer. 

 I am part of a very creative facebook group called The fifty two weeks of 2013. Every week a theme is given and we submit a writeup or a photograph. I have been missing the last couple of weeks due to insane work load and travel madness. I still wanted to write something on those topics so that I don’t lose the momentum. So this post was written on the theme ‘Gimme Red ‘ 

 I have seen 8 out of 10 kids who truly madly deeply love this curry. So are the grownups. What if you can make it sans oil or cream and still the bowl looks creamy and tastes like your favorite Mattar Paneer that you ate at a restaurant. This recipe will get you there. I found this Nita Mehta’s recipe online more than an year ago. I have made it a dozen of times especially during the post holiday/festival season when I repent for the sinful indulgence(s) and make resolutions to compensate with lighter food and exercise. But you don’t have to really wait for occasions like this.

Like an emerald these fresh green peas and soft home made paneer (Indian cottage cheese) adorn this rich guilt free and succulent Onion Tomato sauce .  It fits easily into the weekly meal when we emphasis on eating light. You can dunk a rustic bread from your favorite bakery, serve it with half a cup of Quinoa or serve it in a traditional way with roti or rice. And did I tell you this curry is cooked in Pressure Cooker which makes the process easier and faster.

Use Homemade Organic Low fat Paneer Recipe

No Oil Mattar Paneer

2013-04-10 02:30:54

Serves 4

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Prep Time

5 min

Cook Time

40 min

Total Time

45 min

Prep Time

5 min

Cook Time

40 min

Total Time

45 min

94 calories

16 g

1 g

1 g

7 g

0 g

320 g

69 g

6 g

0 g

0 g

Nutrition Facts

Serving Size

320g

Servings

4

Amount Per Serving

Calories 94

Calories from Fat 8

% Daily Value *

Total Fat 1g

1%

Saturated Fat 0g

1%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 1mg

0%

Sodium 69mg

3%

Total Carbohydrates 16g

5%

Dietary Fiber 5g

19%

Sugars 6g

Protein 7g

Vitamin A

27%

Vitamin C

60%

Calcium

6%

Iron

11%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1 large Onion / around 125 gm

1" Ginger

4 Garlic cloves

2 medium Tomato

Small Bay leaf

1/2 tsp Turmeric Powder

3/4 tsp Kashmiri Chili Powder

1/4 tsp Chili Powder (to taste)

1 tsp Cumin/Jeera Powder

1/2 tsp Garam Masala powder

1 1/4 tsp Coriander/Dhaniya Powder

1 cup fresh/frozen peas

100 gm Paneer cubed (Please see notes)

Handful of Coriander leaves / Cilantro, chopped

2 tsp Dried fenugreek leaves / Kasuri Meethi

Lemon (Optional)

2 - 2 1/2 cup water

Salt

Instructions

Pressure Cook roughly chopped onion, garlic and ginger, for 2 whistles. Cool and puree

Meanwhile add 1/2 cup water, bay leaf, chopped tomatoes. Cover and boil until it becomes soft, around 10 minutes. Cool and puree

Use your favorite pressure cooker. Add Onion paste and sauté until raw smell disappears around 4 minutes. By this time the water content will evaporate

Add Tomato puree and sauté few more minutes

Then add cumin powder, coriander powder, chili powder, kashmiri chili powder, turmeric powder Give it a stir. Let it cook for 2 more minutes

Add green peas and give it a stir

Add enough water to get gravy consistency around 1 1/2 to 2 cups. Close the pressure cooker lid and cook for 2 whistles

Once the steam releases, open the lid and return to flame

Add paneer, stir gently and bring it to boil. Simmer for two minutes

Add coriander leaves, kasuri methi, stir and Serve

Notes

Few Green peas variety takes longer to cook. So adjust cooking time accordingly

Squeeze lime for a refreshing flavor. I usually add it depending on the tanginess of tomato

Serve with rotis, naan or rice or Make a kaati roll or serve it with a bowl of quinoa

Make your own Paneer with this easy to follow steps (http://www.foodfor7stagesoflife.com/2010/08/how-to-make-organic-and-fat-free-paneer-at-home.html)

By Nita Mehta

Adapted from Low Calorie Cooking for the Indian Kitchen

beta

calories

94

fat

1g

protein

7g

carbs

16g

more

Adapted from Low Calorie Cooking for the Indian Kitchen

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Pressure cook roughly chopped onion, garlic and ginger, for two whistles. Cool and grind to smooth paste

Add 1/2 cup water, bay leaf, chopped tomatoes. Boil with lid covered until it becomes soft, around 10 minutes. Cool and puree

Add Onion paste and sauté until the raw smell disappears around 4 minutes. By this time the water content will evaporate

Add Tomato puree and sauté few more minutes

Then add cumin powder, coriander powder, chili powder, kashmiri chili powder, turmeric powder. Give it a stir. Let it cook for 2 more minutes

Add green peas and give it a stir. Add enough water to get gravy consistency around 1 1/2 to 2 cups. Close the pressure cooker lid and cook for 2 whistles

Once the steam releases, open the lid and return to flame Add paneer, stir gently and bring it to boil. Simmer for two minutes.

Add coriander leaves, kasuri methi, stir and Serve hot

I am overwhelmed with your feedback on the Weekly Meal Plan posts. Thank you for your support and kind words.

If you would like to receive this weekly plan in your inbox or reader please do subscribe to my blog and you can rest whilst I plan a meal plan for you. 

 Snacks

  Roasted chickpeas with Indian spices

Thank You (Recipe Courtesy)

• Chef in You
• Cooking with Siri
• Dishes from my kitchen
• Edible Garden
• Priya’s Versatile Recipes
• Sanjeev  Kapoor
• Vegetarian Times
• Martha Stewart

Message to Bloggers

        Without your support it will be rather impossible to write a weekly meal plan post. If you would like to submit your blog to the meal plan blogroll please leave a comment or inbox me at foodfor7stagesoflife(at)gmail(dot)com. Appropriate credits and links will be given, and that is a promise. I can’t wait to hear from you.

Happy Cooking and Have a great week ahead!!

Previous Meal Plan

I am overwhelmed with your feedback on the Weekly Meal Plan posts. Thank you for your support and kind words. Please feel free to adjust these recipes to suit your family needs. You can see the Previous Meal Plans for more ideas

If you would like to receive this weekly plan in your inbox or reader please do subscribe to my blog and you can rest whilst I plan a meal plan for you. 

 Snacks

 Rosemary and Fennel butter biscuits

Thank You (Recipe Courtesy)

• A cook at heart
• For the love of food
• Monsoon Spice
• Kitchen Kemistry
• Veg Recipes of India
• Dishing
• For the love of food
• Priya’s Versatile Recipes
• Raks Kitchen
• Sunshine and Smile
• Food Network
• Tomato Blues

Message to Bloggers

        Without your support it will be rather impossible to write a weekly meal plan post. If you would like to submit your blog to the meal plan blogroll please leave a comment or inbox me at foodfor7stagesoflife(at)gmail(dot)com. Appropriate credits and links will be given, and that is a promise. I can’t wait to hear from you.

Happy Cooking and Have a great week ahead!!

Previous Meal Plans

Sanjana pulled her loose hair and tied it into a ponytail. She looked at Rishi. He was tucked in a sapphire blanket and he was in a deep sleep with his mouth wide open.  She smirked and whispered Happy fifth anniversary into his ears without waking him up.  Seven years ago, she wouldn’t have believed that they will get into a courtship.  Sanjana still remembers the day. She was immersed in to a file when she was disturbed by a chime that notified she had a new email in her inbox. She decided to ignore until she saw the message in the Subject line ‘Hi from Rishi Rengachari’. She was full of surpirse, What? Mail from Rishi? Is he the same guy whom she met in her high school. They never met nor spoke in the last eight years. It felt like a dream.  Quickly Sanjana collected herself and opened the email. Rishi was visiting New York and expressed his interest to meet her and couple of their classmates who lived there. Without any hesitation she responded yes and passed on her contact details. Even before she knew they fell in love and tied nuptials.  And the rest was history.

Like every couple they were excited to celebrate their first anniversary. Rishi had made quiet a few plans to impress his wife. On the other hand Sanjana wanted to treat him with something delicious. It had to be something special to celebrate their love. Chocolate, Cake and Red Roses? Yes, Chocolate it is, nah Chocolate cake, she spoke to herself. But her enthusiasm sank immediately. I don’t have a good recipe to bake this cake. Then she remembered about few recipe blogs she had come across while searching Rishi’s favorite Badusha recipe. That is how she bumped into a foolproof Chocolate Cake recipe posted by Ina Garten. Sanjana rolled up her sleeves and pulled all the required ingredients from the refrigerator and pantry.  She buttered a heart shaped pan and prepared the cake batter. In the end she added some melted Callebaut chocolate and a cup of instant coffee, quickly stirred it and slid the cake pan into the oven. While waiting anxiously she prepared the swiss merignue buttercream frosting. In the end she had made a photogenic cake that looked pretty and utterly delicious in the silky peach frosting. When Rishi saw the silky peach colored cake, he yelled out of surprise. Did you make this, he asked? Instantly her cheeks turned pink and she nodded yes.  Sanjana felt proud and happy.  Their dinner ended with a slice of this rich and moist chocolate cake. Rishi recalls it even today and boasts about it, Like a renowned food writer, he describes to his friends; About the cake, its melt in mouth pillowy texture, the deep chocolate flavor and the pleasure he derives eating every bite.

Sanjana came to the present moment when she heard her toddlers voice. She woke up from the bed and cuddled her. After the morning chores, she started making a list of dishes that she should cook for the afternoon meal. And like every year she baked Ina’s Chocolate cake for desserts minus frosting.

I hope you liked this story. Just like Sanjana and Rishi, we are deeply in love with this chocolate cake and it has become a tradition to bake this cake on our wedding anniversary. It is such a simple recipe and will never fail you. Over the years I have made some alterations to the original recipe to adapt it to our taste. Our family and friends rave about this cake that I really wanted to share it with you all. So that you can delight and surprise your loved ones just like Sanjana & I did. I had made this cake for our fifth wedding anniversary. Unlike Sanjana I did not frost this cake. Thanks to my super crazy schedule. However you can frost it with your favorite frosting or some fresh fruits or simply sprinkle some confectioners sugar. Happy Baking!! Let me know for whom you are baking this cake?

Recipe Courtesy: Chocolate Cake Recipe by Ina Garten

Moist Chocolate Cake

2013-03-12 17:48:00

Serves 8

A decadent and moist chocolate cake recipe that will make you go gaga over it

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Prep Time

30 min

Cook Time

30 min

Total Time

1 hr 30 min

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr 30 min

496 calories

72 g

53 g

23 g

8 g

6 g

176 g

591 g

46 g

0 g

16 g

Nutrition Facts

Serving Size

176g

Servings

8

Amount Per Serving

Calories 496

Calories from Fat 197

% Daily Value *

Total Fat 23g

35%

Saturated Fat 6g

29%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 53mg

18%

Sodium 591mg

25%

Total Carbohydrates 72g

24%

Dietary Fiber 4g

16%

Sugars 46g

Protein 8g

Vitamin A

3%

Vitamin C

1%

Calcium

10%

Iron

21%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1 3/4 cups unbleached all-purpose flour

1/2 cups cocoa powder

1 tsp baking powder

2 tsp baking soda

3/4 tsp coarse salt

1 3/4 cups sugar

1 cup buttermilk

2 large eggs, at room temperature

1/2 cup vegetable oil

1 teaspoon pure vanilla extract

2 oz or 1/2 cup grated unsweetened chocolate

1 cup hot coffee ( 1 1/2 tsp instant coffee powder + 1 cup water)

Butter or Oil for greasing the pans

2 Six inch round baking pans

Parchment paper

2 large bowls

Spatula

Hand mixer

Instructions

Preheat the oven to 350 F / 180 C

Generously Butter or Oil the pan. Line it with parchment paper. I usually turn the pan upside down, place the parchment paper and eyeball the edge. Then fold it in square and cut it in round shape with a scissor

Sift the flour, salt, baking powder, baking soda and cocoa powder into a bowl

Add sugar and to above mix and sift one more time. Keep aside

Meanwhile boil 1 cup of water until it starts rolling, add coffee powder. Stir well. Keep aside

In another bowl, add buttermilk, eggs, oil and vanilla extract

Using a hand mixer beat on low speed (2 or 3) until the eggs and mixture blends or for 15 seconds

Melt chocolate using double boiler method or microwave for 30 seconds adding few tablespoon of water

Add dry ingredients in batches and continue to beat on lowest speed (1). Then add coffee, melted chocolate and beat for another 10- 15 seconds until combined

With a rubber spatula scrape the sides and pour in the prepared cake pans. I used the leftover batter to make 3 cupcakes for the little one

Bake 25-30 minutes until the toothpick inserted comes out clean

Allow it to cool for 30 minutes in the pan. This is mandatory else the cake will get ruined while transferring to the cooling rack

Then transfer it to the cooling rack and allow it to cool completely

Then cut into slices or frost it using your favorite icing recipes

Store it in air tight container. It usually lasts for a week, for us only 3 days :)

Notes

1. I have used home made buttermilk, you can use the store bought ones. In worst case add 1 or 2 tsp of vinegar or lemon juice to 1 cup of milk. Stir and keep it aside. Use after 5 minutes

2. I have baked this cake in a heart shaped pan and a 9 inch pan. It take usually the same time to bake. You can also make cupcakes using this batter. They are usually done in 15 mins.

3. You can use bittersweet chocolate chips/bar. In this case, use 1 1/2 cup sugar

4. This cake can be frosted using buttercream / whipped cream or swiss meringue buttercream

5. Sometimes I use stove top expresso maker to brew coffee

Brands

King Arthur's Unbleached flour

Ghirardelli Cocoa Powder

Callebaut Unsweetened Chocolate

Nescafe Instant Coffee Powder

By Ina Garten

beta

calories

496

fat

23g

protein

8g

carbs

72g

more

http://www.foodfor7stagesoflife.com/

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Step by Step Instructions

Combine flour, baking powder, baking soda, salt and Cocoa

Sift dry ingredients. Add sugar and sift one more time. 

Combine eggs, buttermilk, vegetable oil, vanilla extract

Using a hand mixer beat on low speed (2 or 3) until the eggs and mixture blends or for 15 seconds

Melt chocolate using double boiler method or microwave for 30 seconds adding few tablespoon of water

Add dry ingredients in batches and beat on low speed (1)

continue to beat on lowest speed (1) until combined

Then add coffee, melted chocolate and beat for another 10- 15 seconds until combined

Now you can lick the batter

Pour it in prepared cake pan and slip it into the oven. Bake 25-30 minutes until the toothpick inserted comes out clean

Allow it to cool for 30 minutes in the pan. This is mandatory else the cake will get ruined while transferring to the cooling rack Then transfer it to the cooling rack and allow it to cool completely Then cut into slices or frost it using your favorite icing recipes

I am overwhelmed with your feedback on the Weekly Meal Plan posts. Thank you for your support and kind words.

If you would like to receive this weekly plan in your inbox or reader please do subscribe to my blog and you can rest whilst I plan a meal plan for you. 

 Snacks

  Pear Walnut Muffin

  Sesame and Flax seeds Brittle

Thank You (Recipe Courtesy)

• Chef in You
• Cook’s Hideout
• Dishing
• Dishes from my kitchen
• For the love of food
• Priya’s Versatile Recipes
• Raks Kitchen
• Sunshine and Smile
• Tadka Masala
• Tomato Blues

Message to Bloggers

        Without your support it will be rather impossible to write a weekly meal plan post. If you would like to submit your blog to the meal plan blogroll please leave a comment or inbox me at foodfor7stagesoflife(at)gmail(dot)com. Appropriate credits and links will be given, and that is a promise. I can’t wait to hear from you.

Happy Cooking and Have a great week ahead!!

Previous Meal Plan

Hola buddies!! How have you been. In the neck of my woods it has been an insanely windy and  chilly week. When I thought winter is almost over, the weather god has  blessed us with another few inches of snow. Through the window I see innumerable  white blobs  gradually descending from the grey sky and the wind is blowing them in all directions. There is no sight of green and the bare trees are covered with a layer of snow waiting for the wind to blow it away. Though I am not so happy about the snow in March it looks and feels magical. Snow has that calming effect on your mind and body.

On Fridays I dedicate some time to plan our meals for the next week. Initially it felt weird sticking to a plan but slowly it helped me to stay organized and buy produce that are required for the week. Hence reducing the wastage. But as the days progressed I was running out of Ideas and then my Mom came here and I almost stopped doing this. But now that I am getting back to my routine, I want to restart the meal planning. I was looking at my recipe repository and I realized that I need some fresh ideas and recipes to add some zing to my everyday cooking. During such crisis, a dozen of cookbook I own helps me but the food blogging community sprinkled all over the world comes to my rescue.  A big hug to all of you.

Okay, now let us have a look at the meal plan of the week. This is a lacto-ovo vegetarian plan and I have reserved meat/fish for Sundays. I just want to be fair with all of you and  hope everyone agrees to it. If you want to receive this weekly meal plan right in your inbox do not forget to subscribe here. 

Thank You (Recipe Courtesy)

• Cakes and More
• Chef in You
• Cooking with Siri
• Dishing
• Food Network
• Indianfoodforever
• Kitchen Kemistry
• Kitchen Runaway
• Martha Stewart
• Raks Kitchen
• Sunshine and Smile
• Veg Recipes of India
• Vegetarian Times

Message to Bloggers

        Without your support it will be rather impossible to write a weekly meal plan post. If you would like to submit your blog to the meal plan blogroll please leave a comment or inbox me at foodfor7stagesoflife(at)gmail(dot)com. Appropriate credits and links will be given, and that is a promise. I can’t wait to hear from you.

Have a great week ahead!!

If you would like to receive this weekly plan in your inbox or reader please do remember to subscribe to my blog. 

 

In the last thirty years of my life I have never seen my Mom hanging out with her friends (like I do) or even making a phone call for a chit chat or a gossip session. She dedicated all her life to us – my dad, little sister and me. Her typical day would be spent cooking three meals in the kitchen and a snack for us to eat when we get back from school and then she will finish the household chores like cleaning, washing, ironing while watching the melodramatic serials on the Television. Amidst all this she never had an opportunity to mingle with friends and She is always her own friend.

But there are few exceptions here and there. Through my Dad’s job there are few families with whom we were quite close. While the Men were out for work the ladies would meet for a mid morning chat or a low tea before the kids arrived from school. She seldom participated in those conversations. But occasionally some of those aunties would come home. Among them there was one generous and benevolent Auntie. She lightens up the soul with her broad smile and voluble banter. I simply adore her, for many reasons. Amma and Auntie would exchange the produce from our gardens, home made pickles during summer and other treats while they discuss the worldly affairs. Among the countless transactions, there was one garden fresh tomato pickle that became our family favorite. When the family approved of its greatness and its necessity, Amma had to pick up the recipe from her and put it down in her brown diary. Since then it has been cooked thousands of time in her kitchen and I can always find it on the kadappa (black limestone) countertop or in her pistachio refrigerator.

Unlike other pickles it is very easy to make and lasts 3-4 weeks if refrigerated. For us it doesn’t last longer because the man of the house dunks it in idli, dosa, upma or spreads it on top of bread or gobbles it with curd rice. My friends from Andhra enjoy this pickle with hot steamed rice and generous serving of ghee and they swear that there is nothing more comforting than this and so do I.  

1. And this pickle makes a no mess and best travel food and goes well with Idlis or rotis

2. You can pack it along with other homemade goodies when you are sending away your son/daughter to the Dorm

3. The home alone husband can whip up a meal by pairing it with Dosa or Rice whilst you enjoy your vacation in your hometown. This is cool, huh? I am going to make this before I travel to India so that the husband and his dad can survive for three weeks.

4. When you get back home after a long day at work this dip and Dosa batter can be your savior. 

Did I tell you already that it is so simple to make? When the tomatoes are getting mushy in the fragrant sesame oil, prepare the spice powder and the onion paste in parallel.  Then cook until the oil oozes out with a sizzle making the pickle shine. So in 30 minutes you have a jar of zesty tomato pickle to delight you for the next few weeks. The copious amount of oil helps the pickle to last longer, so don’t even bother about that. And did you know sesame oil is a treasure cove of monosaturated fats and has high Omega-6 fatty acid? It is as good as olive oil plus a long list of added benefits. You are feeling good, aren’t you?

Tomato Pachadi (Zesty Andhra Tomato Pickle)

2013-02-23 13:03:22

Serves 4

Zesty tomato pickle from Andhra pradesh, a state known for its spiciest cuisine.

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Save Recipe

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Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

384 calories

31 g

0 g

29 g

6 g

4 g

381 g

68 g

16 g

0 g

23 g

Nutrition Facts

Serving Size

381g

Servings

4

Amount Per Serving

Calories 384

Calories from Fat 255

% Daily Value *

Total Fat 29g

45%

Saturated Fat 4g

21%

Trans Fat 0g

Polyunsaturated Fat 12g

Monounsaturated Fat 11g

Cholesterol 0mg

0%

Sodium 68mg

3%

Total Carbohydrates 31g

10%

Dietary Fiber 6g

25%

Sugars 16g

Protein 6g

Vitamin A

60%

Vitamin C

615%

Calcium

6%

Iron

23%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

300 gm or 2 1/2 large tomatoes

1/2 cup Sesame Oil

Salt to taste

Roast and Grind

1 tsp Coriander seeds / Dhaniya

1/2 tsp Fenugreek seeds / Venthiyam

1/4 tsp Mustard seeds / Kadugu

1/4 tsp Cumin seeds / Jeera

22 Dry Red Chili

Paste

80 gm or 1 small Onion

20 gm or 1 inch Ginger

20 gm or 1 gooseberry size Tamarind

Instructions

In a skillet or kadai dry roast the spices one by one in a low flame until it splutters and releases it aroma. Allow it to cool and grind to fine powder. Keep aside

Meanwhile heat sesame oil in another pan, when it is hot add roughly chopped ginger and tamarind. Fry until golden brown. Keep aside

In the same pan add chopped tomatoes, 1/4 tsp salt and let it cook in the oil until it becomes mushy

Simultaneously grind chopped onion, fried ginger and tamarind into smooth paste

When the tomatoes have turned soft and mushy add the paste from the above step. Add salt per your taste. Stir it well

Allow it to cook until the oil oozes out. This will help the onion paste to cook well and usually takes 8-10 minutes. The trick for long shelf life is to ensure that the oil separates and floats

When oil separates and pachadi doesn't stick to the pan add spice powder, asafetida and cook for another couple of minutes until it blends well and the oil separates again

Allow it to cool before you transfer to a jar for storing

Notes

They last for 1-2 weeks if kept outside and will last for more than a month if refrigerated

Add more ginger if you can take it

You can also add shallots for a richer taste. I will try that next time

Adapted from From my Mom's Diary, originally shared by K aunty.

beta

calories

384

fat

29g

protein

6g

carbs

31g

more

Adapted from From my Mom's Diary, originally shared by K aunty.

http://www.foodfor7stagesoflife.com/

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Step by Step Instructions

Grab the ingredients for Tomato Pachadi

In a skillet or kadai dry roast the spices one by one in a low flame until it splutters and releases it aroma. Allow it to cool

Grind to fine powder. Keep aside.

Meanwhile heat sesame oil in another pan, when it is hot add roughly chopped ginger and tamarind. Fry until golden brown. Keep aside.

In the same pan add chopped tomatoes, 1/4 tsp salt and let it cook in the oil until it becomes mushy.

Grind chopped onion, fried ginger and tamarind into smooth paste

When the tomatoes have turned soft and mushy add the paste from the above step. Add salt per your taste. Stir it well
Allow it to cook until the oil oozes out. This will help the onion paste to cook well and usually takes around 8-10 minutes

The trick for long shelf life is to ensure that the oil separates and floats. Once the oil has separated and pachadi doesn’t stick to the pan add spice powder and asafetida.

Cook for couple of minutes until it blends well and the oil separates again

Oil should separate and float. This trick will help the pickle last longer. Allow it to cool before you transfer to a jar for storing

I pinched myself; Once, twice, thrice and once again I pinched myself. Little harder this time. I had to believe that I am typing these words in the word processor and you will be reading a recipe post almost after an year. Whoa, is it a comeback? I think so. If you were wondering what had happened to me and how my life is I can brief it in one word or might be two words – Blessed and Beautiful.

The infectious smile from my daughter and the occasional treats from her like a hug or a kiss or something that is totally adorable makes me count my blessings. It helps me to stay positive amidst the quadrillion crazy things that happens around me. Someone, a saint like person correctly said “The soul is healed by being with children”.

Every time we return from India, our bags are filled with several pounds of aromatic spice mixes; Sambar Podi, Dhaniya podi, Tiffin Sambar podi, Red chili podi, Kuzhambu Milagai Podi, Idli Molagai podi, Karuvapellai podi (curry leaves powder). The concoction of their aromas would even help us identify our bags among the hundreds in the conveyor belt. These spice mixes/podis are made from scratch by Amma with love and care. The spices are sun dried and then weighed on a white analog kitchen scale and on a mild heat it is roasted to perfection and taken to the flour mill where it is milled to the consistency that Amma wants. As soon as I come home, I unpack my bags fill the empty  glass jars with these spices and stock the rest in my refrigerator. They don’t go rancid but it is just me who is overcautious.

I feel handicapped when I run out of these spice mixes especially the two varieties of Sambar Podi. They are the bread and butter of my kitchen and I can never comprise them for store bought ones. But I don’t lament rather feel excited for repeating the process in my kitchen. The whole spice jars hiding in my kitchen cabinet are brought back to the kitchen counter where I weigh the spices individually on my tiny kitchen scale. Then my miniature cast iron pan is pulled out and on a gentle heat I roast one spice at a time until it jumps, crackles and unleash the perfume unique to the spice. Then they are cooled and ground  to a fine powder in an Indian Mixie/Spice grinder.

Oh beware, on a whim you can burn the spices if you don’t pay attention to it and ruin the zen place you are creating. So please please dedicate yourself to this yogic exercise. Sorry, if I am terrorizing you. I just want to put this word in your head so that you don’t complain later that I didn’t warn you. I am sure you will do well because you want this best Tiffin sambar podi.

Some of you might wonder how it is different from the regular sambar podi, then you must ask people who crave for Savanna Bhavan or Ratna cafe Sambar which is served exclusively with their breakfast items like Idli, Dosa, Pongal, Upma, Sambar Vada, Mini idly et all. This sambar podi will create such magic in your kitchen.

This Sambar podi is so versatile and it has multiple uses like

1. Obviously use this to make Sambar (Pigeon pea and tamrind stew) with your choice of vegetables and lots of shallots. Amma usually makes it with tons of Shallots
2. You can also sprinkle it on top of the stir fries (oohh..thy potatoes) or on any stews you make
3. Or make an instant gun powder/ Idli Molagai podi. Recipe: Add 2-3 tbsp of this podi/powder, one or two garlic pod and pulse it in the mixie/spice grinder for 10 seconds. later add some sesame oil stir it well and and serve it with hot and fluffy idlis or crispy dosas 

Tiffin Sambar Powder

2013-02-18 11:55:20

An aromatic South Indian Tiffin Sambar powder than can be made in less than 30 minutes.

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Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

534 calories

113 g

0 g

12 g

24 g

1 g

1056 g

107 g

54 g

0 g

9 g

Nutrition Facts

Serving Size

1056g

Amount Per Serving

Calories 534

Calories from Fat 99

% Daily Value *

Total Fat 12g

18%

Saturated Fat 1g

4%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 0mg

0%

Sodium 107mg

4%

Total Carbohydrates 113g

38%

Dietary Fiber 33g

130%

Sugars 54g

Protein 24g

Vitamin A

193%

Vitamin C

2439%

Calcium

44%

Iron

99%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

8 tbsp Coriander Seeds / Dhaniya

1 tsp Split Bengal gram / Kadala paruppu

1/2 tsp Black gram / Uluttam paruppu

1/3 tsp Black Pepper / Milagu

1/4 tsp Fenugreek seeds / Venthiyam

1/4 tsp Cumin seeds / Jeeragam

20-25 Red chili / Kanja milagai

1/4 tsp Asafetida / Perungayam

Handful of Curry leaves

Instructions

Measure the ingredients and keep them aside. Meanwhile heat a small pan/kadai (preferrably cast iron)

On a medium heat, dry roast the ingredients one at a time to the consistency specified below

Coriander seeds until it crackles and releases its aroma

Split bengal gram and Black gram until it turns light golden brown

Black pepper until it sizzles and Cumin seeds until it jumps and crackles. This will happen in few seconds

Dry roast fenugreek seeds until it turns golden brown

Dry roast Red chili with a pinch of salt until it puffs up. Do not allow it to turn black

Roast curry leaves until it becomes crisp.

Allow them to cool. In a clean and dry jar/spice grinder add red chilies and grind to a slightly coarse powder.

Then add other ingredients and grind to a fine powder (see notes for grinding). You might not get a super fine powder like the milled ones, but it doesn't really matter.

Let it cool before you transfer it to an airtight jar.

This yields approximately 3/4 cup sambar powder which can be used 5-7 times depending on the number of people you cook.

Notes

While roasting red chilies add a pinch of salt, it will reduce the pungent smell and the irritation that follows it.

Do not grind continuously, say more than 15 seconds. This might heat up the spices.

In between, stir it with a spoon to aerate the powder (not while grinding :D )

If the mixer heats up, allow it to cool and then proceed.

You can multitask by using two pans, one fore roasting chili and coriander seeds and the smaller one for the rest of the ingredients.

Feel free to double or triple this recipe. I prefer to make them in small batches because nothing beats fresh sambar podi.

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calories

534

fat

12g

protein

24g

carbs

113g

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