Aam Ras / Mango Pulp

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Aam (Mango) ; Ras (Juice /Pulp) is the extract of the ripe mango fruit consumed in the western states of India like Maharashtra,Gujarat ,Rajasthan. Traditionally the pulp would be extracted by softening the ripe mango and squeezing the fruit with hands.But now a days the juice is extracted using blenders to make the process hassle free and mess free.

Alphonso / Aapus variety of the mango is generally used,but any sweet ripe mango can be used.
Commonly eaten with Rotis (Indian Flat bread) / Puris (Deep fried Puffed indian bread) but it can be had even as a normal dessert after food.

Preparation Time : 10 mins
Cooking Time : Nil
Makes about 2-3 servings.


 

Mumbai Style Veg Toast Sandwich

1 comment :
Living in Mumbai,one can experience a lot of street food items.Believe me its a treat to our taste buds.How much ever people crib about hygiene and cleanliness,people simply forget all of that when at a Pani Puri Stall or any Chat Stall and just get immersed in enjoying the chat. Not to forget ,that there are stalls that sell chat items made using Mineral Water  !!! Yes ,Yes ,you read it right..Mineral Water :-)
The traditional Dosas have been  adjusted to fit into the taste of the North Indians with varieties like Pav Bhaji Dosa,Veg Chopsuey Dosa,Schezuan Dosa etc etc.Such is the spirit of Mumbai and its Ever growing Food Lovers.
Now coming to the blog post..Sandwich...ahh!! the name itself makes me  drool.Again,its not just one variety.Go to a Sandwich Stall and you see a menu with atleast 10 different varieties..Club Sandwich,Grill Sandwich,Samosa Sandwich,Aloo Tikki Sandwich ,Plain veg sandwich,Toast Sandwich et al.
Even with so many varieties,the toast sandwich has been an evergreen hit among people of all age
groups.The specialty is that the sandwich is toasted using a hand toaster slowly over the charcoal which helps in slow cooking of the veggies inside and infuses a smoky flavor which is simply amazing.Here ,I have used the electric sandwich toaster,which gives a very close taste to what the hand toaster would give. There are various brands that manufacture the hand sandwich toaster,available in India.
Nostalgia !! Nostalgia !! Nostalgia !! I can go on and on about Mumbai and its street food ...
How much I miss .....
Now off to the recipe..

Preparation Time : 30 mins
Cooking Time : 10 mins
Makes about 3 sandwiches

Mumbai Style Veg Sandwich


Veggie Fried Rice

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After my hands on making Hakka Noodles, I went ahead to make Fried Rice which was a long due.
Doesn't sound good to blow my own trumpet,but I have to say it,..it did turn out well and compliments were given by my hubby saying "The Flavor is really good" . :-)
Indeed a big feather on my cap. To go with the fried rice,I made Chilli Baby Corn - semi dry gravy.

Preparation Time :10 mins
Cooking Time : 30-45 mins
Serves : 2-3


Moong Dal Pakodas / Yellow Split Lentil Fritters

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Who would not like to treat the taste buds with a palate of crispy,hot snacks and a piping cup of tea?Well,this is an apt snack for tea time,weekend parties or any get together.
Requires just about an hour of preparation time and about 15 mins for grinding and frying you have the best snack with you to please your tummy :-)
Cripsy from the out and soft from inside,serve with tomato sauce or Mint Corriander chutney.

Preparation Time : 1 hr
Cooking Time : 20 mins
Makes about 24-30 pakodas / bhajias/ fritters

Moong Dal Pakodas /Split Yellow Lentil Fritters

Neer Mor / Spiced Butter Milk

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Traditionally buttermilk is the residue that is left after churning out the butter/cream from yogurt.
Buttermilk is a traditional summer cooler in most parts of Indian sub continent.Even today we can find stalls along the streets serving cool buttermilk in huge pots to the weary travelers during the scorching summer months.
Neer Mor (Neer - water ; Mor - Buttermilk) is the South Indian version of flavored butter milk.
There are different ways to prepare buttermilk,this recipe is used predominantly in Southern parts of India.The preparation of butter milk in North India called as Masala chaas has a slight variation .I shall post that recipe soon.

Neer Mor is offered as a Prasadam /Neivedhiyam along with Panakam ,Kosumari (Vada Paruppu) on Rama Navami- Birth of Lord Sri Rama.

Preparation Time : 10 mins
Cooking Time: Nil
Serves : 4

Neer Mor / Spiced Buttermilk

Rajma Masala / Red Kidney Bean Curry

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Rajma (Hindi ) / Red Kidney Bean (English) ,though not a native of Indian bean variety,has gained popularity in North Indian Cuisine and is an inevitable part of any North Indian feast.
This bean was brought to the Indian sub continent from Central Mexico and Guatemala.
Some of the best grown rajma is from Jammu,India. They are small in shape and deep red in color with a slightly sweet taste.

Rajma  is a hard bean and takes time to cook,hence needs to be soaked for more than 10-12 hrs.
The gravy/curry is made using whole Indian spices and is a perfect accompaniment with steaming hot rice or rotis.

Nutrition Facts
100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate

Preparation Time : 12-24 hrs
Cooking Time : 40 mins
Serves : 3-4

Rajma Masala / Red Kidney Bean Curry

Southekaai (Vellarikaai) Kosambri / Indian Style Cucumber Salad

1 comment :
Southekaai (Kannada) / Vellarikaai (Tamil) / Khira (Hindi) / Dosekaya (Telugu) / Cucumber is a sought after vegetable used in most Salads or curries which have a lot of vitamins and health benefits.
Fresh green cucumbers may be had as it is without any additions.The yellow cucumber variety also popularly known as Indian Cucumber is widely used in South India in stews,curries and gravies.

As a child ,cucumber has always been a summer special vegetable where in we would have the cool cucumber slices with a little salt and paprika sprinkled over  to beat the afternoon scorching sun.Now that it is summer now,you can include this simple salad in your daily meal.Quick to make and provides the necessary nutrients required .
This salad is a part of any South Indian festive meal especially during Rama Navami,a handful of soaked moong dhall is added to this salad and is offered to Lord Sri Rama as Neivedhiyam / Prasadam. This salad is also called as Vadai Paruppu in most Tamil house holds.


Preparation Time : 10 mins
Cooking Time : Nil
Serves : 3-4

Southekaai (vellarikaai) Kosambri / Indian Style Cucumber salad

Dal Palak / Spinach Lentil Gravy

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Palak Dal or Dal Palak is a very comforting side dish for plain rice,rotis (Indian Flat Bread) or any flavored rice.
After having tried this at many Indian restaurants,I thought of making this at home with a bunch of fresh spinach sitting in my fridge and giving me all  the inviting looks and tempting me to go ahead and make this yummy spicy tasty dal :-)

Preparation Time : 15 mins
Cooking Time : 30 mins
Serves : 2-3

Dal Palak/Spinach Lentil Gravy

Puli Aval / Gojju Avalakki/ Tamarind Poha

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Puli Aval (Tamil : Puli - Tangy ; Aval - Beaten/Pressed Rice)
OR
GojjuAvalakki (Kannada : Gojju- Tamarind sauce with spices ; Avalakki - Beaten/Pressed Rice)-- popular dish from Karnataka. A quick snack which can be made either for breakfast or evening tea time snack .Comes very handy even if you have unannounced guests who drop in suddenly.
This is my mom's recipe and I just love this. Since it is my favorite,it used to be a part of lunch box menu during school days. I had quite forgotten about this snack until one day when my mom reminded me of this yummy dish when I was asking her to suggest me a quick sumptuous breakfast.

Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 2-3

Jain Version : Use roasted cashewnuts in place of groundnuts


Puli Aval / Gojju Avalakki

Dal Tadka / Tarka Dal

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Tadka / Tarka / Chhaunk are various terms used to denote seasoning  or tempering which is added to a dish either just before serving or at the beginning before the actual cooking commences.
Ingredients typically used for tadka /tarka are mustard seeds, cumin seeds,dry red chillies,asafoetida,cloves,fenugreek etc. Every region has some additions or subractions to the ingredients which form the seasoning.South Indian cuisine has black mustard seeds,urad dhall and channa dal as ingredients for tadka while the North Indian cuisine uses more of cumin,fennel,cloves,bay leaves,cardamoms for seasoning.

Phodni(Marathi),Thallipu(Tamil),Oggarne(Kannada),Vaghaar(Gujrati) are some other terms which are used to denote seasoning/tempering.

Dal Tadka is a simple but healthy side dish cooked using a single variety of lentil or a combination of lentils with medium spices and then finally seasoning it with cumin seeds,asafoetida,red chillies in ghee.
A perfect accompaniment for fulka rotis,jeera rice ,pulav or even simple steamed rice.

Preparation Time : 10 mins
Cooking Time : 30-40 mins
Serves : 3-4

Dal Tadka

Avial

1 comment :
Avial - a very popular Kerala dish at the same time has a very prominent role in Tamil Cuisine as well.Served as a part of any festive menu or a feast .
A thick mixture of vegetables,curd,coconut gravy and coconut oil seasoning,is a must for Keralaities as a part of their Onam or Vishu Sadhya (Vegetarian Feast Menu).
Vegetables such as Plaintains,elephant yam,carrots,beans,peas,snake gourd,drumstick
pumpkin,potato are used in the preparation of Avial.
Needless to say,I am a fan of Kerala cuisine and this is another favorite of mine. With Ugadi,Vishu and Tamil new Year round the corner,I am sure avial would be a part of your festive menu :-)

Wishing all my readers best wishes for Ugadi,Vishu and Tamil Varusha Parappu . May god bless you and your family with good health,cheer and prosperity.


Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 3-4

Avial

Appalam Vatha Kuzhambu/Papad in Spicy Tamarind gravy

2 comments :
Tamilians need no introduction to Vatha Kuzhambu/Kulambu and for others who are wondering as to what is this..let me tell you,its a spicy ,tangy tamarind gravy with home ground spices which is boiled and reduced to a slightly thicker consistency in comparison to sambar.
Veggies like bhindi/okra /lady's finger ,pumpkin,drumstick ,onions can also be used in the preparation.
This new version of using Papads/Appalam in the vatha kuzhambu ,I tasted after my marriage when my MIL had prepared  and she taught me. I am a huge fan of vatha kuzhambu,so goes without saying I liked this form of vatha kuzhambu too. :-)


Preparation Time : 10 mins
Cooking Time : 30-40 mins
Serves : 3-4

Appalam Vatha Kuzhambu

 

Vegetable Dum Biryani

1 comment :
Sorry Folks ,for a long silence. I just dont know kept me off from posting one of my favorite recipes which I have been meaning to do from a long time.Certain unexpected things cropped up which needed my attention.

Biryani has been a very sought after dish in the Indian cuisine slowly gaining popularity world wide.
There are ever so many varieties which are famous such as the Hyderabadi Biryani,Awadhi(Lucknowi Biryani),Ambur Biryani, Malabar Biryani ,Bombay Biryani and the list is endless.
The non veg variety consists of chicken,mutton,egg in addition to the veggies and spices.
The flavour from fresh spices and home ground spice powders fills it with all the flavor and makes the recipe all the more inviting and appetizing.

Without further delay,I shall post the recipe for vegetable biryani.For the non veg lovers,you can use chicken,mutton or egg in combination to the veggies.

Preparation Time : 30 mins
Cooking Time : 60 - 90 mins
Serves : 3-4

Veg Dum Biryani

Watermelon Nei Appam / Watermelon Dumplings

5 comments :
I prefer eating plain watermelon or watermelon juice. I had never even thought of using watermelon in any other form or a cuisine.
On seeing Sizzling Tastebuds' event Magic Mingle #16 (MM16) with main ingredients as Rice and Watermelon, is when I started to think how to use it with rice so that the flavor and taste of watermelon is not lost on combining with rice.
I finally decided to make "Nei Appam" using watermelon. The traditional Nei appam is made by soaking the rice and grinding it with jaggery and then pouring them in the paniyaram pan and cooking on slow fire.I tweaked this recipe a little bit to accomodate the flavor of watermelon.I was a little doubtful while making wondering about the taste and texture. To my surprise it turned out really well and the flavor and taste of watermelon could be felt in each bite.The softness of the appams was also retained.

Preparation Time : 2 hours
Cooking Time : 15 20 mins
Makes about 15-20 appams

Watermelon Nei Appam

Veg Hakka Noodles

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I am not a very great fan of Chinese food,at the same time don't mind having it once in a way.On the contrary,my hubby likes to have Chinese food.I have thought to make either fried rice or hakka noodles many a times,but somehow the thought never materialized and it remained as a thought.
Alas,one day when I was at the Indian grocery store ,I saw this pack of hakka noodles and put it in my cart.Even then I wasn't sure,if I would end up making it. Here at this point in time,I must thank my hubby who convinced me saying we can make it and we made it for dinner sometime back.
I was running short of spring onions ,so I took that as an excuse to shy away the preparation,but he forced me to go ahead and try devoid of the spring onions. It turned out well and finally I overcame the inhibition of  "I cannot cook Chinese food" :-)

Preparation Time : 20 mins
Cooking Time : 10 mins
Serves : 2

Veg Hakka Noodles

Erissery

1 comment :
Avial,Kalan,Olan,Erissery,More Kootan,Pappadam,Paal Payasam ...oooh my mouth is watering :-)
By now you all must have guessed that I am talking of typical Kerala /Mallu cuisine..
D,my best friend is a malayali and I was introduced to all of these food right from my childhood .Her grandma,whom we lovingly call as AMMAMA is a wonderful cook.D would love to eat food cooked by my Mom and I would love Ammama's food.Days are countless when we have had food in each other's home.Holidays or vacations were the times we would just wait for..Playing around all the time in either of our homes and then lunch would be a sudden plan depending on our mood and the home where we are playing.We would immediately inform our parents about our lunch plan.Our parents were so nice that they would immediately oblige to our request and we would enjoy the simple meal as a huge feast :-)

Oh !! I just got nostalgic and went down the memory lane. Well,a long story short,this recipe of erissery has been given to me by my dear D's MIL.
I followed exactly the same steps as told by her and it just turned out well. She gave me the recipe using pumpkin (orange variety). Mathanga Erissery as it called is malayalam.I dint have that in stock,so I tried with Elephant Yam /Suran .My hubby loved it too. You can make it using Vazhakaai /Raw Plantain as well.

Jain version :  Use red pumpkin (laal bhopla) or Raw banana (kaccha kela/vazhakkai)

Preparation Time : 20 mins
Cooking Time : 35 - 40 mins
Serves : 2-3

Erissery