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Showing posts from 2011

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...

Eggplant(Brinjal) Masala

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This recipe tastes great with the long green variety of eggplants. If you can’t find the green kind you can use whatever you have just like I did here. Though it might not taste as good it still will do sufficient justice to your taste buds. Ingredients 2 lbs eggplant (I’ve used the small round/oval ones, but the long green ones work best) 1/2 tsp three Cs spice mix (cardamom-cinnamon-clove spice mix) 1/2 cup fresh shredded coconut  3 tsp coriander seeds 1/4 tsp fennel seeds 1 large onion, chopped finely julienne style 1/2 tsp chili powder( base it on tolerable spice level) 1 tbsp ginger-garlic paste 1 tsp black mustard seeds 1 tsp cumin 1/4 tsp turmeric 1/2 tsp of tamarind paste 1-2 sprigs of  curry leaves refined vegetable oil salt to taste Directions If you are using the small egg plants like I’ve used -cut off only the green stalk of the eggplants letting the green ring on the top remain (this will help hold the individual eggplant together even after it is cooked), make four slits...

Black Eyed Peas in Yogurt Sauce

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This dish is as simple as an Indian curry can get. At the same time it is so flavorful that it goes well with either plain rice or rotis. Ingredients 2 cups black eyed peas soaked in water for  5 – 6 hours 1 medium onion finely chopped 1tbsp ginger-garlic paste 2- 3 green chilies minced 1/2 tsp 3 Cs spice mix 1 bay leaf 2 1/2 teaspoons turmeric 1/2 teaspoon ground cumin 2 tbsp chopped cilantro  1 cup plain yogurt 2 tomatoes chopped salt, to taste 2 tbsp refined oil Directions Boil the peas until they are cooked. I use a pressure cooker and allow two whistle before I let it simmer for 10 minutes.  Heat oil in a wide pan. Add cumin and bay leaf and sauté for 15 secs. Add turmeric and sauté for another 30 secs. Add onion and sauté until translucent. Add ginger-garlic and green chilies and sauté until the oil separates. Add tomatoes and spice mix and sauté until the tomatoes form a mush. Add the cooked black eyed peas and salt to taste and 1/2 cups of water and let it simmer for 5-10...

Pregnancy Take 2

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  Howdy folks!! I’m sorry, I’ve been long quiet. Didn’t mean to. Thought every other day I would get back. But each of those days for reasons of their own often killed my enthusiasm for blogging. Like the title says already, we are pregnant again :). That obviously is  my pathetic excuse for the long absence. We’ve been well. The baby inside me is getting lumpy and my two boys have been the best I could  ever wish for. Over indulgent and ever ready to please me they are exactly what any woman could want. For their charming behavior and for my ‘only existent during pregnancy’ luscious mane of hair and dimples I wouldn’t mind staying pregnant and carrying this baby well into adulthood ;). Anywhoo, I’m back and I hope to stay. In a couple of months Mom is going to be here to help with the new baby and it would be outrageously sinful if I didn’t post all the amazing food she is going to ‘insist on’ making. Yes, she is coming to help with the baby. But while at that, on her own accord, she ...

Pork Curry– Coorgi Style

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Many things about the Kodava community fascinated me right from when I was a child. Their gentle and good looking men and women folk, their intriguing customs, distinctive dressing and sweet sounding language always brought about great admiration in me. Even today this small community of Karnataka stirs in me great fondness for unknown reasons.   And like the community, the distinctive and exotic Coorgi cuisine has in me one of it biggest fan. This pork fry recipe from  coorg uses kanchampuli (thick black extract from kudampulli -dried and smoked fruit rinds of the camboge tree ) and the traditional coorgi masala. The only variation I made here is I sautéed the gravy to dry ‘cause that’s how Roy likes it. You could however leave it as a thick gravy and it pairs amazingly well with Indian wheat or Rice breads. Also, if you can’t get hold of kanchampuli you can substitute it with rice wine vinegar, the taste is almost close but you of course wont get the dark intense color.   ...

Pork Curry– Coorgi Style

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Many things about the Kodava community fascinated me right from when I was a child. Their gentle and good looking men and women folk, their intriguing customs, distinctive dressing and sweet sounding language always brought about great admiration in me. Even today this small community of Karnataka stirs in me great fondness for unknown reasons.   And like the community, the distinctive and exotic Coorgi cuisine has in me one of it biggest fan. This pork fry recipe from  coorg uses kanchampuli (thick black extract from kudampulli -dried and smoked fruit rinds of the camboge tree ) and the traditional coorgi masala. The only variation I made here is I sautéed the gravy to dry ‘cause that’s how Roy likes it. You could however leave it as a thick gravy and it pairs amazingly well with Indian wheat or Rice breads. Also, if you can’t get hold of kanchampuli you can substitute it with rice wine vinegar, the taste is almost close but you of course wont get the dark intense color.   Ingredients...

Vegetable Biryani- Chettinad Style

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Known to be the spiciest and the most aromatic cuisine of India, the Chettinad cuisine is one of my favorites. I’ve spent many glorious evenings in Chennai wiping away plates of Biryani and sucking on spicy succulent crab meat while my totally vegetarian best friend V, looked on with great amusing interest. I’m sure her smirk would disappear in a tick had she only known the great void (tragedy) her vegetarian life had conferred on her. Anyway, coming back to serious cooking,  here’s a vegetarian version of the popular Chettinad biryani which is so flavorful that I’m sure even a die hard meat eater would easily go for a second helping . Ingredients 1 lb veggies of your choice. (I used, cauliflower and broccoli florets, diced bell peppers and carrots, peas and  potatoes cut into long strip like fries) 3 cups basmati rice 1 large  or 2 medium sized red onions finely sliced 3 large tomatoes, diced in chunks  2 tbsp chopped cilantro/coriander leaves 11/2 tbsp ginger garlic paste 1 tbsp cho...

Navratan Korma

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Navratan Korma, meaning a mixture of nine gems is a delicious vegetarian dish from the Mughlai cuisine. The nine gems indicate the nine veggies, fruits and nuts that go into the dish. Influenced by the imperial kitchens of the Mughal empire this is as grand and as rich as any vegetarian dish can get. Ingredients 10 oz of paneer/cottage cheese 1/2 cup cashew nuts  1 large onion chopped 1 tbsp ginger-garlic paste 1/2 tsp cumin powder 1/2 tsp turmeric powder 1/2 tsp white pepper powder 1 tsp punjabi garam masala 1 1″ piece of cinnamon 2 bay leaves 1 pod of bruised cardamom 4 cloves 3-4 cups mixed veggies(I used cubed potatoes, chopped French beans, diced carrots,green peas,cauliflower florets, diced bell pepper) 1/4 cup pineapple chunks 10-12 raisins 2-3 tbsp heavy cream 2-3 tbsp refined oil Salt to taste Directions Cut the paneer into slabs (not cubes) and toast them on both sides in a non stick pan in 1 tbsp of oil. Make sure you don’t over do it. Both the sides should have just a ...