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All About Dosas

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Dosas are yummy crêpes made from fermented batter of rice and black gram. These can be made and eaten in a gazillion different forms. I plan on updating this post as and when I make the different kinds and combinations of them. That’s why the title “All About”. The basic batter for most of them can be made using the below proportions. It is eventually what else you add into this batter and how you make the crêpes that give the various forms and names to this wonderful delight. Ghee Roast – This golden brown super thin crisp crêpe roasted to perfection in ghee and served right off the flame with mouth watering coconut chutneys is probably the most simple dosa of all and my favorite. So, obviously it goes first in my list of recipes Ingredients 3 cups idli /parboiled rice (if you don’t have it go ahead and use raw rice) 1 cup urad dal(skinned black gram) 1 tsp fenugreek (methi) seeds 2 tbsp channa dal 1 tbsp mung dal 3 tbsp cooked rice(can be replaced with poha/beaten rice) salt to ...

Vendakka Curry – Okra In Spicy Coconut Milk Gravy

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  This easy to make Kerala style curry pairs amazingly well with rice. The only tedious step involved in this recipe is extracting the coconut milk. But if you use canned coconut milk like I do then this sure is a recipe to list among your quick fix curries. Ingredients 1 lb lady’s finger/okra cut into bite sized pieces 1/2 tsp black mustard seeds  2 – 3  green chilies, slit  1 medium onion, sliced 1 tbsp ginger-garlic paste  1 cup  tomatoes cut into big chunks 1 –2 sprigs of curry leaves 1/4 tsp turmeric powder 1 tbsp coriander powder 1/2 tsp Kerala Garam masala 1 cup coconut milk  2 tbsp sour curd salt – to taste 2 tbsp coconut/ refined oil   Directions Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and green chilies. Add turmeric, garam masala and coriander powder and saute for 30 secs. Add onions and sauté the until they begin to sweat. Add the ginger-garlic paste and sauté for 2-3 minutes. Add the tomatoes and  sauté until it turns...

Vendakka Curry – Okra In Spicy Coconut Milk Gravy

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  This easy to make Kerala style curry pairs amazingly well with rice. The only tedious step involved in this recipe is extracting the coconut milk. But if you use canned coconut milk like I do then this sure is a recipe to list among your quick fix curries. Ingredients 1 lb lady’s finger/okra cut into bite sized pieces 1/2 tsp black mustard seeds  2 – 3  green chilies, slit  1 medium onion, sliced 1 tbsp ginger-garlic paste  1 cup  tomatoes cut into big chunks 1 –2 sprigs of curry leaves 1/4 tsp turmeric powder 1 tbsp coriander powder 1/2 tsp Kerala Garam masala 1 cup coconut milk  2 tbsp sour curd salt – to taste 2 tbsp coconut/ refined oil   Directions Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and green chilies. Add turmeric, garam masala and coriander powder and saute for 30 secs. Add onions and sauté the until they begin to sweat. Add the ginger-garlic paste and sauté for 2-3 minutes. Add the tomatoes and  sauté until it turns soft.  Now add okra...

April 22nd - Happy Birthday Papa

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The heart monitor beeped steadily. The morning nurse gently tapped the half full IV bag as she checked in on my Father. She nodded and left the room. The room reeked of disinfectant. I hesitantly looked at Mom, my forehead  shrunk into a frown. “So? He looks ok, right? Why did you wake me up?” I complained, annoyed at being shaken awake in the wee hours of the morning. I’d spent the night with Mom at the hospital. My Father, Papa as we called him, lay in the post operative ward at the National Institute of Mental Sciences, Bangalore, recovering from a brain surgery performed the previous day. I hadn’t slept well and my groggy self grumbled more than usual. Mom moved closer to me. “Papa opened his eyes this morning. He asked for you – first thing,” she whispered. “Asked for me? How come?” I said shifting on my feet, my discomfort made obvious. Mom shrugged. “Ok? What do I do now?” I continued, uncertain. Mom’s gaze dropped down at him. He stirred under the white sheets. His e...

Ragi Roti – Finger Millet Flat Bread

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This gluten free South Indian flat bread is made with the most healthiest of grains – Millet. Rich in minerals, vitamins and proteins Millet is worth acquiring a taste for. Apart from all the nutrition it provides, it also helps maintain those svelte curves for you ;)! Personally I love its taste. Unlike other healthy foods which I often find all so difficult to swallow, Ragi is something I don’t mind in any form. Be it in a porridge, crepe or as rotis I can make them disappear in no time. And like all foods that I like I made sure my boys acquired a taste for them too so that I can effortlessly get them to eat various forms of ragi whenever I have a craving for it :). Traditionally ragi rotis mainly call for onions, green chilie, curry leaves and cilantro. But I also add ginger, coconut, and any vegetables I have around like grated carrots, cooked liva beans or peas, fresh methi (fenugreek) leaves  .  This not only makes it healthier, my boys and I find it much tastier too. Ing...

Ragi Roti – Finger Millet Flat Bread

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This gluten free South Indian flat bread is made with the most healthiest of grains – Millet. Rich in minerals, vitamins and proteins Millet is worth acquiring a taste for. Apart from all the nutrition it provides, it also helps maintain those svelte curves for you ;)! Personally I love its taste. Unlike other healthy foods which I often find all so difficult to swallow, Ragi is something I don’t mind in any form. Be it in a porridge, crepe or as rotis I can make them disappear in no time. And like all foods that I like I made sure my boys acquired a taste for them too so that I can effortlessly get them to eat various forms of ragi whenever I have a craving for it :). Traditionally ragi rotis mainly call for onions, green chilie, curry leaves and cilantro. But I also add ginger, coconut, and any vegetables I have around like grated carrots, cooked liva beans or peas, fresh methi (fenugreek) leaves  .  This not only makes it healthier, my boys and I find it much tastier too. Ingredient...

Medu Vada / Uzhunnu Vada - Spicy Black Gram Dumplings

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My Mom makes the best uzhunnu vadas I’ve eaten. Unfortunately I’ve never get to watch her make them since very rarely can we stand each other in the same room let alone a kitchen. Very often as I am gulping down some of her tasty delights, there occurs brief lapses in my senses and in the bliss of ecstasy I find my self proclaiming the usual foot-in- the-mouth/call-it-on-yourself declarations like: I’ve got to learn this from you !! And then of course I find her smirking and hear her insinuating, PRETEND under the breath remark(loud enough for the next door neighbor to hear): Oh that will need your butt to forsake the couch. Of course that sends me eating more than my stomach can handle and I walk away making sure my eyes reveal what my tongue so desperately wants to lash out, but dare not say: My ass will never leave the couch Ma and you forever will end up cooking for me ‘cause I’m going to make sure you outlive me and manipulated by me, your motherly instincts will continue to feed...