Saturday, January 29, 2011
Tuesday, January 25, 2011
Wash and soak the dal for4 hours. Drain and pulse to a coarse paste in your mixie/blender along with the chillies ( instead of pulsing along you may even mince them and add it as such when you mix in ginger bits, onions curry leaves etc, if you like biting into the chilly bits ) and salt without or using minimum water. You can reserve 2 tsps of soaked dal and mix it along to the mixture after pulsing. Mix in minced ginger along with finely cut onions and chopped curry leaves, asafoetida and shape into round patties on your left palm with your right hand fingers.
This recipe is submitted to Kerala Kitchen.
Saturday, January 22, 2011
Tuesday, January 18, 2011
Sago Upma is an easy to make meal which calls for less ingredients, less cooking time, more taste and contentment!
I tasted this yummy dish for dinner at my sister in law's house a while back and instantly fell in love with it!
Though the dish is meant to be taken as an evening snack, I make it for breakfast or dinner as it's heartily filling.
Try this and I bet you will decide making it often at home as it needs no onions or even vegetables!
I would highly recommend Varalakshmi Sago to make this upma. They are smaller in size than the variety I have used in the above recipe and of higher quality. The soaking time of this sago is only 4 hours and has a much better taste!
Wednesday, January 12, 2011
1 drumstick, cut into 4" pieces
Thick tamarind water extracted from a small lime-sized ball of tamarind
Salt to taste
Grind to a paste:
1/2 cup grated coconut
4-5 shallots / ulli
1/2 tsp jeera
2 dry red chillies
A pinch of turmeric
A clove of garlic
A tbsp oil
A few fenugreek seeds / uluva / venthayam
1/4 tsp mustard seeds
A few curry leaves
1. Boil 1- 1 1/2 cups of water in a sauce pan or a kadai with turmeric powder and salt.Transfer brinjal and drumstick pieces to it and cook till half done.
2. Mix tamarind extract with the ground masala paste, pour to this and continue to boil on sim until the vegetable pieces are soft. Add water as necessary to keep the consistency right (same consistency as sambar). Remove and set aside.
3. Heat oil and add all the ingredients for tempering. Once the mustard seeds have popped and the fenugreek seeds are roasted (take care not to burn them!), dunk them into the gravy. Mix well, adjust salt.
Tuesday, January 11, 2011
I was literally carried away by the cute looking creative Meringue Mushrooms but ultimately gave up participating January's Sweet Punch after my umpteen attempts of bringing them into perfect shape.
When piped out they were rather bubbly than frothy, yet stood well in shape and came out light, pristine white, but too brittle once baked. I still can't make out where I went a bit wrong :)
Saturday, January 8, 2011
Most of you had guessed it right :) but Mango-ginger is surprisingly unfamiliar to many, the humble root vegetable which belongs to the Ginger family has a bursting combo of the flavours of fresh raw mango and ginger!
Friday, January 7, 2011
Monday, January 3, 2011
Seconds giving way to minutes, minutes to hours, hours to days, days to months….seasons…
I realize how fast time flies when I settle down to review the top posts at the end of each year; yet another year which has whisked past, packed with all mixed moments and memories of cheer, joy, tears, bitterness, disappointments, surprises …
The year had been a roller coaster one with a fabulous start on the first post.....
The most proud blogging moments were the ones when the post detailing the traditional South Indian harvest festival of Pongal , got approved by the Food Buzz Team and got featured for the month.
A recipe which got formed within minutes and made to reality within the next couple of hours! The hit post still surprises me with its amazing response, an example of a post which turns out to be overwhelming when you least expect , overtaking others which were worked on giving your heart and soul J
The name says it all!A bit of hard work and lots of creativity. Lavi, no words to Thank you my friend, for this has turned out to be the 3rd best post of the year!J
The exotic dessert which demanded a bit of creativity and lots of hard work ;)… won’t be the same for the seasoned bakers, anyway J.
A morning which called for a hurry burry breakfast.A simple spread of Idly and chutney, chilled milk on the kitchen counter, a ripe papaya in the crisper, idea by the husband and the pretty looking smoothie was born.The cute baby was photogenic and got extra popular :)
A Traditional Kerala recipe inherited from my mom. Many tried and got back with positive results.
Whole green gram cooked soft in rich coconut milk and jaggery and you get hooked to the authentic taste of this traditional payasam of Kerala, made for Onam.
I Sincerely Thank all my readers, followers and blogger buddies from the bottom of my heart for supporting me as always and I wish and hope this will continue for ever...
Wishing you a Fabulous Year ahead, filled with Peace, Joy and Prosperity.