For the 2nd day of BM#21, here is a savory snack from Andhra. This recipe uses only maida unlike the general chegodi version. I came across this in a Telugu cookbook many years ago and had tried once earlier. I had then shaped them into tiny rings like the bakery ones and it had become a tedious job. This time I remembered to prepare bigger chegodis. Making rings may be a little bit trickier for novices. They tend to open up during frying and become "C"s instead of "O"s, if chegodis are smaller. Or shape them into small logs for a more easy version. They taste almost like the bakery version, non spicy little kodbale rings.

Ingredients:

• 2 cups all purpose flour / maida
• 3 - 4 Tbsp butter
• 1 tsp cumin seeds
• Salt to taste
• Chili powder to taste (optional)
• Oil to deep fry

Method:
1. Mix everything except the oil. Add water gradually and make a firm dough. Allow to rest it for about an hour.
2. After the resting period, knead the dough once and divide it into tiny balls.
3. Take a dough ball, roll it using fingers to a thin log and join the ends to form a ring. When enough are made, heat the oil in kadai or pan.
4. When oil is ready for deep frying, drop as many rings as the kadai can fit. Fry on low flame turning them in between, until golden brown. Repeat the steps with the remaining dough. Don't be tempted to increase the flame and get it done quickly. They don't come crunchy if done that way. Remove them with a slotted spoon and drain them on paper towels. 

Source: Veggie Platter

 

Vermicelli - capsicum upma is going to be my Day 2 entry of BM #21. When I am tired of the regular vegetable or the coconut version of vermicelli upmas, I go with this spicy one. Add your choice of vegetables and vangibhath powder instead of chillies, you will end up with a delicious meal. Regular semolina or a combo of semolina and vermicelli can be substituted for vermicelli.

Ingredients for 2 - 3 servings:

• 2 cups vermicelli
• 1 capsicum finely chopped
• 1/4 cup green peas (I used frozen ones.)
• 3 - 4 Tbsp vangibhath powder
• Salt to taste

For tadka: 3 - 4 tsp oil / ghee, 1 tsp chana dal / Bengal gram, 1 tsp urad dal / skinned black gram, 1 tsp mustard seeds and few curry leaves 

Method:

* Heat oil in a pan and then add the dals and mustard seeds. When dals start turning reddish, add curry leaves and capsicum. Mix them once with a spatula, cover and cook on low flame until capsicum turns tender. 

*  Meanwhile, dry toast the vermicelli in another pan until it turns golden brown and keep aside. If using pre-roasted vermicelli, skip this step.

* Next add (about 2.5 to 3 cups) water to the capsicum pan and bring it to a rolling boil. Lower the heat and add salt, vangibhath powder, peas and toasted vermicelli.

* Mix well, cover and cook until vermicelli is done. Don't forget to stir in between.

Note:

If the concoction of spices in the vangibhath powder is strong for your taste,  the quantity of vangibhath powder can be reduced. If you prefer more heat, add a bit of chili powder. Home made or store bought powder can be used. Check here for my version of the vangibhath powder.

 

Source: 

I am sure everyone has a favorite recipe/way of their own to use up the odds and ends from their vegetable bins. When I have to deal with a vegetable medley, my first choice goes towards subzis. I have several versions of mixed veggie subzis but I stick to particular combinations that work, like this one for instance. To be honest, I prepare this curry not only when I have to cleanup my refrigerator but even when my vegetable bin is full. I love this combination so much - cabbage, carrot, beans and chayote all being in top of my favorite veggie list. Add any other veggies that work with this combination like peas, potatoes or remove some, the subzi would still be wonderful. And also no need to worry about the quantity of the veggies. Just adjust according to the availability.

Ingredients:

• 2 cups shredded cabbage
• 1 cup chopped beans
• 2 carrots - peeled and cubed
• 1/2 chayote - peeled and cubed
• 1/4 - 1/2 cup fresh, shredded coconut
• Green chillies / dried red chillies as needed
• Salt to taste

For tadka:

• 1 -2 Tbsp oil
• 1 tsp Bengal gram / chana dal
• 1 tsp split, skinned black gram / urad dal
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/8 tsp turmeric powder
• Few curry leaves

Method:
* Heat oil in a non stick pan or a kadai. Add all the tadka ingredients in the order mentioned and when the dal starts turning reddish, add the chillies and saute for few seconds.
* Next add the veggies and salt to the pan. Cover and cook on low flame, stirring intermittently. When the veggies are done, add coconut and stir well. Cook for a couple of minutes more and turn off the stove.
* Serve with rice / rotis.

Source:  Veggie Platter

I bought a bunch of methi planning to try a new recipe that I got from my MIL's sister. Today when I thought about it again, I wasn't sure whether it fit the dry saute theme as it involved frying. And so I took the easy route since that's what I prefer doing when it comes to everyday cooking. A simple, healthy stir fry using carrot and methi with no concoction of spice powders.

Ingredients: (yield 2 generous servings)

• 1 Tbsp oil
• 1 tsp chana dal / Bengal gram
• 1 tsp mustard seeds
• 1/8 tsp turmeric powder
• 1.5 cups grated carrot (or peel and cube.)
• 1.5 cups methi leaves (washed and roughly chopped)
• Salt and chili powder to taste

Method:
Heat oil in a pan. Add chana dal and mustard seeds. When dal starts turning reddish, add carrot, fenugreek greens and turmeric powder. Stir once, cover and cook until carrot softens. Next add salt and chili powder. Mix well and cook for a minute and turn off the stove.

Source:  Veggie Platter

When Moong dal - Black pepper were announced as the ingredients for this month's magic mingle

 

, I didn't have to think much. Moong dal and Black pepper usually means spicy pongal in my dictionary and the ingredients invoke the memories of delicious piping hot pongal that used to be served in my MIL's kitchen during breakfast times. She had such magic in her hands that each time she would dish out pongal with the same great taste and flavors, which used to leave me craving for more. After my MIL, I have never eaten such tasty pongal anywhere else, not even at restaurants or at weddings.

And so with my love for pongal, I decided it would be pongal this time for the magic mingle. However, I am going with the rava version instead of the traditional rice version as I have already posted it on my blog and I don't prefer now to eat rice in the mornings.

Ingredients:

• 1 cup semolina / rava
• 1/2 cup moong dal
• Water as needed (7.5 to 8 cups)
• 1/8 tsp turmeric powder
• Salt to taste

For tadka:

• Ghee as preferred (be generous for a tastier pongal.)
• 1 tsp minced ginger
• 1 tsp cumin seeds
• 1 Tbsp pepper corns ( I usually prefer pongal slightly on the spicier side and use crushed pepper as well.)
• Few curry leaves
• 1 - 2 Tbsp cashews

Method:
* Fry moong dal on low flame until it starts to turn a few shades darker. Remove and keep it aside. This step is however optional and can be skipped.
* Toast semolina on medium flame until it starts to change the color. Transfer it to a plate and let cool.
* Heat about 4 cups of water and add moong dal and turmeric powder to it.  If you prefer adding pepper corns at this stage, you can do so. Cook until the moongdal is done. Add some more water during cooking (About 3.5 to 4 cups more.)
* Now add rava slowly and keep stirring so that no lumps are formed. Next add salt and stir well to combine.
* Cover and cook on low flame until rava / semolina is done.
* Heat ghee in  a pan and add cashews. Toast them until they turn golden brown and remove them aside. Then add ginger and fry until it starts turning golden brown. Next add the remaining tadka ingredients and toast them as well.
* Add toasted cashews and  tadka to the pongal and mix well.
* Serve as breakfast or a mini meal. Drizzle generously with ghee and serve with chutney / sambhar / tangy gojju.

Source:  Veggie Platter

Fourth week of BM#17 starts from today and I have chosen "vadas / fritters" as my theme. I am going with these crispy, urad dal fritters for my Day 1 post. These vadas are used to form the "vadamala"  - the garland of urad dal fritters, offered to Lord Hanuman on Hanuman Jayanthi festival or as an offering at temples. While the regular vadas are soft and fluffy these are on the crispier side and are spicy.

Though traditionally made for religious purposes, they are a wonderful accompaniment to evening coffee / tea.

Ingredients:

• 1 cup black gram / urad dal
• 1 - 2 tsp rice flour
• Salt to taste
• Coarsely crushed pepper as per taste (Usually the vadas are on the spicier side.)
• Oil to fry

Method:
* Soak urad dal for about an hour. Drain and grind dal into a coarse, thick batter adding no water. Or add a couple of teaspoons of water if grinding becomes difficult.
* Meanwhile, start heating oil in a frying pan or a kadai on medium flame.
* Transfer the ground dal to a bowl. Add rice flour, crushed pepper, salt and a Tbsp of hot oil to the dal and mix well. Addition of rice flour and hot oil is to ensure that the vadas stay on crispier side.
* Take a big marble sized batter and pat the batter ball as thinly as possible on a greased plastic sheet. Poke a hole at the center with the index finger. Open your right hand and gently flip the sheet onto the fingers so that disc is transferred to your hand. Gently slide it into the hot oil for frying. Fit as many vadas as the kadai can hold. Fry them on low - medium flame until golden brown. Keep flipping in between to ensure uniform cooking. 
If vadas are made for snacking, there is no need to poke the holes in discs. The holes are meant to thread the garland.
* Repeat the steps with the remaining batter, greasing the plastic sheet each time you use it.
* Store them in an airtight container.
  

 

 

Source:  Veggie Platter

I am an ardent fan of a cooking show that airs on one of the popular Telugu TV channels and I particularly like the chef's style of cooking.  I am no longer watching the show but have some interesting and traditional recipes scribbled in my journal from the past shows. One of those happens to be these punukulu.

Punukulu / punugulu refer generally to the spicy fritters made with dosa / idli batter that is served as breakfast in Andhra homes. Though I am well versed with the spicy version, we are not the ones who would go with an oil filled kadai for the breakfast. I was contemplating whether to go with this traditional dish for this BM when I suddenly remembered the sweeter version from the show. I had jotted down the recipe since it was intriguing and probably if not for BM, I wouldn't have tried it. :) I prepared a small batch today and they came out really good. The recipe is a simple one and also the punukulu can be prepared quickly. These moong dal fritters are not overtly sweet and are delicious with subtle hints of pepper.

Ingredients: (Yield 10 fritters)

• 1/2 cup moongdal
• 1/4 cup powdered jaggery
• 1 Tbsp rice flour
• 1/8 tsp black pepper powder
• A pinch of salt
• Oil to fry

Method:
* Heat oil in a frying pan.
* Wash and soak moong dal for about an hour.
* Drain moong dal completely and grind without adding any water.
* Transfer the ground dal to a bowl, add the remaining ingredients to it and mix well.
* Take small portions of the batter, shape into balls and drop into the oil. Or drop spoonfuls of batter into the hot oil. Fit only as many as the frying pan holds.
* Fry on low flame until golden brown, turning around intermittently with a spoon ensuring that they are cooked through.
* Remove them with a slotted spoon and drain on paper towels.
* Serve them warm.

 

 

Source: Veggie Platter

Finally , the summer seems to be here and suddenly we are craving for cooler things. The two ideas, a smoothie and a yogurt posted today were prepared to beat yesterday's heat. They use the store bought granola bars and yogurt and suit my BM theme of "Food prepared using ready made stuff".
Check what the other marathoners are cooking during BM#17.

Ingredients: (2 - 3 servings)
1 cup or 6 oz strawberry yogurt / Plain yogurt
1/4 cup milk
1/2 cup strawberries, halved
1 small banana
2 granola bars (I used Nature Valley' Oats n Honey bars.)
Sugar or any sweetener if using plain yogurt

Method:
* Place yogurt, milk, fruits, 3/4th of the granola bars and sweetener if using in a blender. Blend until smooth.
* Pour into glasses. Crumble the remaining bars and sprinkle in each glass. Garnish with strawberry slices if desired. Serve immediately.

Blueberry Yogurt

Another cool snack idea for these sultry days. Though I am not a yogurt - granola parfait eating person, a fruity yogurt sprinkled with a small quantity of nuts and crumbled granola bar is appealing to me. Here is blueberry Greek yogurt sprinkled with almond and crumbled granola.
Either get blueberry yogurt from the store or prepare your own. Using Greek yogurt is the shortcut version but straining the yogurt in the refrigerator for a few hours will also give the same results. For each cup of Greek yogurt, pulse about 2 Tbsp of blueberries coarsely. Add crushed berries and sweetener to the yogurt and stir. 4 - 6 fresh berries can be added as well. Sprinkle with nuts and granola bar pieces if desired and serve immediately.

Source: Veggie Platter 

The second week of BM#17 starts from today and I am going with "cooking with ready made stuff" theme. I did not have to go beyond my utility room (literally) for inspiration this time. I have a large utility room which doubles up as my second pantry or a mini grocery store as my mother calls it. We (particularly my husband ) know no boundaries when it comes to grocery shopping and keep stocking stuff as if there is going to be an emergency soon. My husband is very well versed with quality and price of the ingredients but goes overboard when it comes to the quantity. Result? My pantry and refrigerator are filled with loads and loads of grains, beans, dairy, veggies, fruits, snacks and so on enough to feed a crowd and to shock any newcomers to our home. :)

At any given time, I will also have a huge carton full of MTR instant mixes of all kinds. Not that I need instant mixes or use them enthusiastically but my husband feels that they will come handy during time crunches. For the first day post, I made use of MTR's bisibelebhath powder to prepare bisibele huli using oats and masoor dal for a quick and healthy lunch.
If you are bored to eat the mushy, bland oatmeal but would like to incorporate it into your diet, here is a spicy oatmeal preparation. This doesn't need even a pressure cooker as masoor dal cooks quickly and this comforting, one pot meal can be put together in around 20 minutes.

Ingredients: (3 - 4 servings)

• 1/2 cup masoor dal
• 1/2 cup old fashioned oats (Dry toast oats until they start to change color.)
• 1 to 1.5 cup chopped veggies (I used carrots, beans, potatoes and peas.)
• 1/4 tsp turmeric powder
• 2 - 3 Tbsp MTR bisibele bhath powder or homemade BBB powder
• Salt to taste
• 2 Tbsp thick tamarind juice
• For tadka: 2 Tbsp ghee, 1 tsp mustard seeds, 1 Tbsp cashews and few curry leaves

Method:
* Wash masoor dal in two exchanges of water. Add washed masoor dal, prepared vegetables, turmeric powder and about 5 cups of water to a pan and cook until masoor dal is done. It will take around 15 minutes.
* When masoor dal is cooked, add bisibele bhath powder, salt, tamarind and oats. Continue to simmer until oats are cooked through.
* In the mean while, heat ghee in a small pan and toast the tadka ingredients. When cashews turn golden brown, remove and add to the cooked oats - dal mixture and mix well.
Serve warm with papad / chips / khara boondi.

Source : Veggie Platter

My husband started throwing me options when I went to him to get some ideas for this week's marathon. His suggestions however made me suspect whether he was really serious or gone delirious with his work load. He had flown from his work the previous night, worked way past midnight and was up in the morning again with his laptop on.  And so instead of arguing over trivial matters and getting preached on how I refuse to see beyond my mother's kitchen, I walked out of the room and began thinking about it.
Among the ones, a few seemed feasible like this poha one. My husband had claimed that he had eaten it somewhere but I wasn't  sure whether he was joking or serious. However I tried it since the idea of poha halwa seemed appealing. I loved it and it is a simple and quick option when you are looking for some yummy stuff to satisfy your sweet tooth.

Ingredients:

• 2 Tbsp ghee
• 1 Tbsp each - raisins & cashews
• 1 cup thick poha / beaten rice flakes
• 1/2 cup milk
• 1/4 cup fresh shredded coconut (I used sweetened coconut flakes.)
• 2 Tbsp sugar (I used about 1 & 1/2 Tbsp as I used sweetened coconut.)
• 1/2 tsp cardamom powder
• A pinch of food color (optional)

Method:
* Melt the ghee in a pan and add raisins - cashews to it. Toast until the raisins become plump and cashews turn golden brown. Remove them with  a slotted spoon and keep them aside.
* To the same ghee, add poha and toast on low flame until it starts to change color. Transfer the poha to a plate.
* Add milk to the same pan and heat. Then add the food color, toasted poha and coconut and cook on low flame until poha is done.
* Next add sugar and cardamom to the poha. Continue to cook until the sugar gets dissolved and incorporated into the mixture.
* Turn off the stove and add the cashews and raisins toasted earlier to the halwa and mix well.
* Serve warm.

Source:Veggie Platter

From this month, the marathon is going to be for 4 weeks - each one with 3 days of posting. And so, this edition of marathon seemed like a breeze and it's time already for the final post for the first week of BM#17. 
It's bread halwa's turn today under "Kheer / Halwa" theme. Like poori payasam, this is a dish I haven't made it in years though couldn't figure out why. :)) It is easy and can be prepared at a moment's notice besides being yummy. I should say the kind I prefer. :)

Ingredients:

• 12 bread slices ( I usually go with brown bread. This time however I have used white one and hence I think the color of halwa was lighter.)
• 1 cup milk
• 1/4 cup ghee
• 3 - 4 Tbsp sugar
• 1/2 tsp cardamom powder
• Nuts to garnish

Method:
* Remove the crusts from the bread slices and cut the bread into small pieces. Toast them in the ghee until golden brown and keep them aside. 
* Heat the milk in a pan. Add sugar and cardamom and wait until sugar dissolves. Add the bread pieces and cook on low flame until they get cooked and incorporated into the milk. Turn off the stove and garnish with nuts.
* This can be served either warm or chilled.

Tip:
Freeze the crusts instead of trashing and when you have collected a substantial amount, just process them to prepare your own bread crumbs.

Source : Veggie Platter

Another interesting way of incorporating oats in an Indian kitchen and thanks to Priya Suresh. This wonderful idea of adding oats to a spice powder came from her, who had posted another version during last marathon. It sounded so interesting that I tried it last week and nobody could point out the difference between the regular chutney powder and this oats one.

Ingredients:

• 1/4 cup oats (I used quick oats).
• 1/4 cup chana dal / Bengal gram
• 1/4 cup urad dal / Split, skinned blackgram
• 1/4 cup dried coconut grated
• 12 red chillies (Less or more depending upon the spiciness preferred.)
• 1 tbsp tamarind
• 2 Tbsp jaggery
• 2 stalks of curry leaves
• Salt to taste

Method:
* Toast chana dal and urad dal in a pan on medium flame until they start to change the color. Transfer them to a plate and let them cool.
Add oats and red chillies to the same pan and toast for a minute. Let them cool as well. Dry toast curry leaves and keep them aside.
* Now add all the ingredients to a grinder / blender and grind the mixture to the desired consistency. I usually prefer a coarse powder.
* Store it in airtight container and use it as a side dish for breakfast items like dosa, idli, rice or with plain rice and ghee.

Source:Veggie Platter

Adais are healthy, quick alternative to the regular dosas and also the short soaking period and no fermentation makes them suitable during time crunches. Adais can be prepared immediately after grinding or the batter can be refrigerated until use. Replacing the rice with oats make them more healthier and they do taste exactly the same as the regualr rice version adais.

Ingredients:

• 1 cup oats (I use rolled oats.)
• A handful each - toordal, urad dal, moongdal and chana dal
• A handful each - cilantro and curry leaves
• 2 pinches of asafoetida powder
• 6 - 8 dry red chillies
• 1/4 cup fresh, shredded coconut
• Salt to taste
• 1/2 cup finely minced onion

Method:
* Wash and soak dals together in water for a couple of hours or in hot water for an hour. Throw away the water after the soaking period.
* Add all the ingredients except onion to a blender. Add sufficient water and grind into a thick, coarse batter. The batter should not be runny.
* Next add the minced onion to the ground batter and mix well.
* Heat a tawa / iron griddle. When it is hot enough, pour a ladleful of batter at the center and spread it into a circle. Pour 1/2 tsp oil around the edges and cook for about a minute on medium flame. When it appears done on the bottom side, flip the adai. Pour another 1/2 tsp oil around the edges. Cook for another 30 seconds and remove the adai.
* Repeat the procedure with the remaining batter.
* Adais can be served with chutney / aviyal / sambhar or even plain if they are made spicy. I prefer it with jaggery powder. :)

Source: Veggie Platter

My Day 2 post for BM#16 are these healthy and delicious laddus and I would just say that you can't stop with one when they are around. Have to mind the calories though. I really love them since they are ready under five minutes besides tasting really good. I just keep playing with the ingredients whenever I make these kind of super quick, no cook laddus and so end up with a different version each time. :)

Ingredients: (Yield 6 laddus)

• 1/2 cup oats
• 1/2 cup walnuts
• 1/2 cup grated, dried coconut
• 1/2 cup jaggery powder

Method:
 * Toast the oats on medium flame until you start to smell the aroma. (This step is optional and I skip it sometimes). Turn off the stove and let cool.
* Add the toasted oats, walnuts, coconut and jaggery to a food processor / blender and process until the mixture comes together.
* Remove the mixture from the processor. Take a fistful mixture at a time and shape it into laddus/small balls. 
* Store it in a closed container if you have any leftovers. :)

The bhindi masala or the spicy version of okra in cashew - almond sauce is here, as a continuation of my previous post. Okra happens to be one of the unanimously favored veggies at my home and the favorite version is the fried one - done until crispy and crunchy. However this time, I wanted to try another version that would go well with rotis / tortillas. When planning for the 'Design a Menu' event, I thought of adding new flavors subtly to all the dishes I am going to present and hence the addition of cashew - almonds here. The nut - milk mixture lends a rich, creamy flavor and base to the veggies. If the spices are used mildly, then kids enjoy it too.

Ingredients for 4 servings:

• 2 cups okra (I used 12 oz frozen, chopped okra)
• 2 onions, chopped
• 3 tomatoes, chopped
• 2 Tbsp kasuri methi (optional)
• 1 Tbsp cashews + 2 Tbsp almonds (or substitute cashews)
• 1/4 cup milk (at room temperature)
• Salt & Chili powder to taste
• 1 tsp cumin seeds
• 3 - 4 Tbsp oil
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp garam masala
• 1/8 tsp turmeric powder
  

Method:
* Fry okra adding 2 Tbsp oil in a pan till done.
* Grind the cashews and almonds into a paste adding milk.
* Heat 1 - 2 Tbsp oil and add cumin seeds. When they turn brownish, add onions and turmeric powder. Fry till the onion turns translucent. Next add the tomatoes and cook until mushy. Then add the fried okra.
* Now, add the cashew - almond paste, coriander powder, cumin powder, chili powder, salt, garam masala and crushed kasuri methi. Taste and adjust the seasonings if needed. Also add water if necessary. Simmer for a few minutes and turn off the stove.
Serve with warm rotis.

Source: Veggie Platter

The barley-lentil stew

When trying out new grains and that too when I am not sure how well our palettes are going to receive the new textures, I prefer to go back to my own cuisine to borrow ideas. The south Indian cooking - the familiar zone seems so comforting and forgiving like a Mother. When I have to deal with the unfamilar grains for the first time, I prefer to combine the typical ingredients used in my (south Indian) kitchen and add spices for more layers of flavor. This barley dish is a proof of it.
Though barley is available in India, it was never used in our kitchens (my mother's or MIL's or any of the relatives'.) The first time I used barley was when I bought some to prepare this bread for Kiran's event. The barley I have been left with has gone in to the preparation of typical Indian style dishes.
Barley cooked till tender has a chewy texture that I am not very fond of. I have therefore allowed the barley to cook until it reached a fall apart stage, where you don't feel its texture at all. As I mentioned above, this dish relies on South Indian style cooking and is somewhat a cross between Karnataka's Bisibelebhath and Tamilnadu's Kadamba Saadam. I simply called it a stew since I didn't want to wreck my brains in search of a perfect name for this dish.
A wholesome healthy dish that was liked by everyone at our home.

Ingredients for 4 servings:

• 1/2 cup barley
• 1/2 cup toordal
• 1 cup chopped mixed veggies (I used carrots, green beans, potatoes, peas)
• 1/4 tsp turmeric powder
• Salt to taste
• 2 - 3 Tbsp thick tamarind juice (extracted by soaking about lemon sized tamarind in water)
• For tadka: 2 tsp ghee / oil, 1 tsp mustard seeds, few curry leaves
• For spice powder, dry toast and powder: 2 Tbsp chanadal, 1 Tbsp uraddal, 1 Tbsp coriander seeds, 1/4 tsp methi seeds, 8 - 10 red chillies, 2 Tbsp coconut flakes, a few dagad phool / rathi puvvu

Method:
Soak barley for at least an hour and this step is optional if you are using a pressure cooker.
Add barley, toordal, vegetables, turmeric powder and about 2 cups of water to a pressure cooker and cook till it is done. If you cook rice for 3 whistles, then let this go for 12 - 15 whistles.
When the valve pressure is gone, remove the container. Check the barley and if you wish to cook it further, add the mixture and extra water needed to a pan and cook further till the desired consistency is reached. Also if you prefer your veggies crunchier, you can cook them separately instead of adding them to the pressure cooker.
Then add salt, tamarind puree and the spice powder to the barley mixture and simmer for a couple of minutes more.
Heat the ghee / oil in a pan. Toast the mustard seeds and curry leaves and add to the barley mixture.

This goes to Nivedita's "Only" - Original recipes, an event created by Pari.

Source: Veggie Platter

From microwave to the table

Today happens to be the final day of this week long blogging marathon number 3. So far, my culinary journey has taken me to
1. Maharashtra - Kothimbir Vadi
2. Sindh - Tosha
3. Uttar Pradesh - Nimona
4. Gujarat - Sev Tameta Nu Shaak
5. Bengal - KamlaLebur Kheer
6. Andhra - Mamidi Allam Pachadi

Check out the other bloggers doing this Blogging Marathon.
30 minute meals: Priya Mahadevan, Pavani
Salad: Ila, Divya Vikram
Entries for the ongoing events: Priya Suresh, Harini & me
Kid friendly dishes: Vatsala, Jay, Kamalika
Rice dishes: Veena KrishnaKumar, Padma Rekha, Priya Srinivasan

I had recently borrowed a cookbook titled "Indian Essence" by Mr. Atul Kochhar from my local library. A few recipes in there caught my attention and the first dish I tried was this "Arroz Com Coco" that is supposedly a Goan specialty. The name sounded so fancy though I knew what arroz meant. This dish is supposedly to be made with the local red rice and goes well with most of the curries of West Indian origin. Arroz com coco literally means coconut rice in Portuguese. Goa was under Portuguese power for centuries and so it seemed logical to have a local dish with a Portuguese name. So far so good.
Then I googled to see if I can find anything else about this mild, yummy rice. The search took me almost every time to a sweeter version from Columbia "Arroz Con Coco". M even enquired his Goan colleague only to find out that he had never even heard the name. LOL. :) And I began to wonder whether there was a printing mistake in the book until I found a similar recipe over the web with the same title labeled under Goan dishes.
After trying this dish, I thought what's in a name and when particularly it comes to cooking, what ultimately matters is how delectable or flavorful the dish is. The fragrant basmati rice cooked in rich coconut milk with mild spices is surely a treat. This "Arroz Com Coco" aka Coconut rice happens to be a tasty, mild base for any spicy curry and can be served to even little ones because it is not hot.

Ingredients (Serves 3 - 4) :

• 1 & 1/2 cups Basmati rice
• 2 onions / About 1 cup sliced onions
• 1.5 cups each - coconut milk & water (I used 1 coconut milk can + 1.5 cups water.)
• 3 tsp oil
• 2 one inch pieces of cinnamon / cassia bark + 8 - 10 pepper corns, 3 - 4 cardamoms + 2 cloves
• 1/4 tsp turmeric powder
• 1 tsp ginger - garlic paste (I used 1 tsp grated ginger)
• Salt to taste (or about 2 & 1/4 tsp)

Method:
I prepared this dish in the microwave but it is generally done on stovetop.
1. Wash the rice in several changes of water and then soak in cold water for about 15 minutes. Drain and set aside.
2. Heat the oil in a microwave safe bowl and sauté the whole spices.
Then add the ginger garlic paste and sauté for a couple of minutes more. I actually added the ginger and spices together and sautéed them.
3. Next add the onions and cook until golden brown, stirring in between. It would take around 3 -4 minutes.
4. Add the rice and sauté for a minute.
5. Stir in the coconut milk, salt, turmeric and water. Cook uncovered, until rice is done. It took me around 22 minutes to cook in the microwave.

This goes to MEC - Rice event, guest hosted by Priya Mitharwal, an event originally created by Srivalli.

Source: Veggie Platter

I have been cooking long enough that I don't need to call my mother for recipes. However, there are some exceptions. Yes, as usual. :) One of those exceptions is pickle making since I don't happen to make them regularly as finding certain key ingredients locally is next to impossible. I still manage to prepare whatever is feasible here since spicy pickles are an integral part of our cuisine. Andhra households need pickles to perk up their food and especially, a good variety of them to beat the humdrum. This mamidi allam pachadi is one of those and the recipe comes from my mother.

As the name suggests, mamidi allam / mango ginger is a root vegetable belonging to the ginger family. The regular ginger and the mango ginger differ in the flavor factor. Exploding with fragrance and flavors of a raw mango and ginger combo, the mango ginger stands way apart from the regular ginger though appearing similar. Check Bharathy's blog for the image of the ginger mango. The ones I get here are smaller versions of the ones available in India and almost similar to turmeric roots in appearance. I think her image is the better representation of the real deal. :)

I usually post about the stuff I have made in my kitchen. This particular pickle recipe and the quantities are from my mother. My mother said that this is a standard recipe but she gave approximations for the jaggery, salt and chili powder quantities. And so follow your discretion while following this. :)

This can be stored for longer periods. I have mine over for three years now, refrigerated. It can be eaten with rice and ghee or can be served as an accompaniment to many Indian breakfast dishes.

Ingredients:

• 250 gms mango ginger
• 100 gms tamarind
• 4 -5 Tbsp chili powder
• 2 Tbsp salt
• 2 Tbsp jaggery
• Tadka: Oil, 1 tsp mustard seeds and a pinch of asafoetida
• And a moisture free area to work

Method:
1. Wash the mango ginger roots and let dry. Then peel and grate them.
2. Grind all the ingredients into a smooth paste with out adding any water.
3. Heat the oil and add the mustard seeds and asafoetida. When the mustard seeds start to crackle, turn off the stove. Let cool and then add this tadka to the ground pachadi and mix well. Store in a clean, dry ceramic / glass jar.

Source: Veggie Platter

The title kamlalebur kheer itself sounds so fancy. How does one describe it? Sinful, decadent and rich. Or "orange kheer" from West Bengal to put it in simple terms. The idea of sweet, succulent orange segments dunked in chilled, thick, creamy milk itself is mouth watering. This recipe do not need many ingredients and also the process is a simple one. It is a perfect dessert when you have company, especially during summer. I noticed it for the first time at Sharmi's blog and then at Sandeepa's and was bowled over. I could not put it together until now though planned it several times earlier. We thoroughly enjoyed it and I thought of sharing it.

Ingredients for 3 servings:

• 2 cups milk
• 7 oz / 200 gm condensed milk (1/2 can condensed milk)
• 2 Tbsp sugar or as per taste (if using unsweetened condensed milk, adjust the quantity)
• 2-3 oranges (any sweet variety)
  

Method:
1. Bring the milk to boil in a nonstick pan. Then simmer on low flame till it reduces to half the original quantity, stirring intermittently. Using a nonstick pan and stirring is to avoid scorching.
2. Add the condensed milk and sugar to the pan and stir well. At this point you can continue boiling till the milk thickens attaining a creamy hue. Or for more convenience, add this mixture of milk and condensed milk to a microwave safe bowl and put it in the microwave for 2 -3 minutes, checking in between to avoid spilling. The final product should be a very thick, smooth mixture. Let cool.
3. In the meantime, get those oranges out of the refrigerator. Peel them and separate the segments. Remove the thin film clinging to those segments and cut each segment into two or three pieces.
4. Stir in the orange pieces to the cold milk in step 2 and refrigerate it for 3 -4 hours.
5. Serve chilled.

Source:Veggie Platter

Today's "Special Choice" for the marathon - Kid Friendly Dishes

After the regular rice- dal fare, Mac n cheese is the dish that I cook that frequently in my kitchen. I probably have cooked it hundreds of times over the years after my daughter started taking lunch box to the school. I don't remember how or when it started, it remains her favorite lunch box item from years now. There have been days when she had eaten this favorite dish of hers' for her breakfast and lunch over weeks. I sometimes have my suspicions over what her lunch mom's thoughts are about my cooking skills or our financial situation. :)
My daughter also has a preference how it needs to be done. She can give you the recipe with hers eyes closed since her Kindergarten days. No addition of vegetables / spices and it has to be served with only ketchup. If you forget to drizzle ketchup, the lunch box comes back uneaten. She is petite and eats so less that I am tempted to make it once or twice in a week just to see that her lunch box is finished.
Though packaged version seems to be more convenient to busy moms, preparing it freshly is not that tiresome or time taking. Addition of vegetables would make it more wholesome for kids.
And here is how I make her fav-uh-ret and America's beloved 'Mac n Cheese'.

Ingredients needed for 4 generous servings:

• 2 cups elbow pasta or any tiny tubular ones
• 1.5 cups grated cheddar cheese
• 2 cups milk
• 2 Tbsp butter
• 3 Tbsp unbleached flour
• Salt to taste

Cooking part:
* Bring 3 - 4 quarts of water to a rapid boil and add macaroni to it. Cook uncovered until al dente and drain.
* While the macaroni is cooking, prepare the sauce. Mix the flour in about 1/2 cup of milk until lump free. Add this flour mix, remaining milk, butter and cheese to a saucepan. On low flame, bring to a simmer and keep stirring often. Cook until a smooth, thick sauce is formed and then turn off the stove.
* Combine the cooked macaroni and sauce. Season with salt and serve.

My kids love Mac & cheese with tomato ketchup.

Source: Veggie Platter