Sweet Karam Kapi :)

Puffed Rice Upma | Borugula Upma

2012-02-06T06:18:00.001-05:00

Upma is a simple savory dish for any time of the day. It is very simple to prepare and you can also add as many variations as you need for the upma. To me, they are made on a very lazy boring day! Although, I try to change my grains every time I make the upma. Who likes to eat the same upma with similar vermicilli and just onions and tomatoes? well, I certainly don't! But there were days when I love to eat them that way! You know, when Sundar prepares I insist him to be simple, as they taste very yummy that way! No, not for flattering but the truth!

I had bought these puffed rice during karthiai and made very minimal pori Urundai and now there's whole big bag lying in the pantry. My litltle champ opens the door to play with them and reminds me often. I was too lazy to make a breakfast for myself. Then I was thinking of my regular oats upma (this has also began to bore in a while), these puffed rice popped up! So, to my upma I added these instead of my every boring oats!

I will be chit chat with my mom, and aunt in India in the mornings. When they come online, I never know how time passes. Most of the time is had by my little champ and the rest when my barbie doll (Hasini insists me calling her that way!) comes from school. She and her friends have these nick names and they call for themselves. She is called Barbie, and she calls her friends Golden, and some more. I just see her as how I was at that age, well, no, I was too too baby like. Rather, never understood this as she understands nor this helpful. I admit! This talk doesn't seem to end here, so lets hop into our recipe,

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Paneer Butter Masala | Restaurant style

2012-02-04T23:42:00.002-05:00

Let's talk about Paneer Butter Masala today. Not just any kind, the kind that you get in Indian restaurants. Why? Its one of most wanted recipes for almost all of us once in a while.

Sundar likes it so much so do I. Little girl comes frequently to pick a piece of the paneer from the masala. When you hit the search button for paneer butter masala, you get pages and pages of recipe. Almost all will be similar, but not all will give you the taste from the restaurant.

In most Indian restaurants, dishes are more creamy and have thicker gravy. The reason is very simple - they use cream. They use it as the base of every dish you order and it may make the dish arguably tastier. This is not hard to whip at home provided you have no qualms about adding that bit of cream and kicking up the amount of oil a notch.

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Southern Flavours | Chandra Padmanabhan | A Book Review

2012-01-31T19:50:00.002-05:00

Book: Southern Flavors
Author: Chandra Padmanabhan
Published by: Westland
Food photographer: N. Prabhaakkar

Every once in a while, I come across a cook book that makes me want to take it home and scour through its pages. And to me always the first impression is important. It decides if I'm going to scan through the pages. Well, this book surely took me into the recipes with beautiful macro shot pictures. In one single picture, you would embrace the dish!

I received this beautiful cookbook "Southern Flavors" by Chandra Padmanabhan from Blogadda, as part of their Book review program. This is my first book review. I have heard about her recipes through various people, but never owned any cookbook of hers (or any other) for the matter of fact.

Meet Chandra Padmanabhan, with her the best of her cookbooks for her myriad fans, Southern Flavours. She is the author of Dakshin, Southern Spice, and Simply South. They are her tried and trusted book which are sold all over the world with no fuss. I am very happy to possess the best of her recipes through this book.

Southern Flavors is for a beginner, and not alone for beginner but to all those who have no idea to use certain healthy herbs and grains. We get an insight into more varieties of our regular ingredients. I would also say, anyone from a varied cuisine who wish to try the Southern cuisine of India, this would be a great initiative. This is a treasure of South Indian recipes and some of which are completely out of our minds and never seen in the modern kitchen.

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Announcing Cooking Challenge # 2 - Spices of Andhra

2012-01-31T09:35:00.001-05:00

After a wonderful completion of the event series 1, I would love to invite you to Cooking Challenge # 2, Spices of Andhra. Andhra is a wonderful spicy cuisine, with great aromatic flavors.

Andhra Pradesh is known for its heavy use of spices and chillies. Rice is the staple food in the Andhra cuisine and is usually consumed with a variety of curries and lentil soups or broths. With Rice being the staple food, they are had with pappu - kandi pappu (Toor dhal) or Pesara pappu (Moong dhal) cooked with vegetable or greens. Garlic and onion in the seasoning while some regions prefer asafetida.

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Cooking Challenge 1 - Round Up

2012-01-31T09:05:00.000-05:00

I started this event, Cooking Challenge, with an intention for people (co-bloggers and others) to get into each cuisine and explore their recipes. I am sure to say that this was a great event. We had overwhelming entries, flavorful entries with beautiful pics and presentation. Now, before getting into a visual round-up, I want to share an award for sending most number of entries for the event, CC-Flavors of Tamil Nadu by Kalyani of Sizzling Taste Buds. with almost 9 entries.

Also, there were few recipes which were viewed more times compared to the other recipes, they are in the order of most viewed,

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Homemade Butter Naan | without Yeast

2012-01-29T21:10:00.001-05:00

Baking is slowly getting in pace or I'm getting in pace with baking. Though, not a regular baker, I love to try new recipes at home. And Sundar likes to try something completely new recipes and new cuisines too. I always have hesitations trying new things as they might not turn to our liking. I was avoiding yeast based recipes just because of this fear. There are so many wonderful recipes that go missed if you still immerse in that fear. But some have
replacements to yeast recipes.

Butter Naan is one of the recipes which we order on our regular basis at an hotel. If this is missed at a hotel visit, then we tend to feel that we have certainly missed something at the visit. That is what my aunt tells me everytime. And by default most of us order only butter naan. It is something like a basic dish to order and you can continue with other varieties as an addition to it.

First I wanted to try the non-yeast version, then planned to try the yeast version. But now I feel this simple recipe sounds too good!

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Rajma Curry with Butter Naan

2012-01-27T23:09:00.003-05:00

I first had Rajma in a small restaurant in Sanjay Nagar, Bangalore. I just loved the taste. Till then I was not a fan of this bean variety. I had never even attempted to prepare. But we used to Rajma with Chaval. They were just adorable. Although, panner and gobi side dishes were available, I resist cooking for the night and get this for the dinner. This was a small restaurant by the road side and prepared some nice authentic dishes of a exotic flavor.

Rajma is a red kidney bean, and Naan is Indian bread.. A side dish of kidney beans is prepared with spices and then enjoyed with naan or roti or rice. Two different elements cooked separately comes together as a final dish. You can make this one day as a side dish for say Roti's, Naan's, chapathi's, tortillas etc. Since this side dish is even more awesome the next day, if you have leftovers, enjoy them then traditionally with rice.

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India Republic Day, 63rd Republic day

2012-01-26T06:52:00.003-05:00

In India, Republic Day commemorates the date on which the Constitution of India came into force replacing the Government of India Act 1935 as the governing document of India on 26 January 1950.

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Fresh Fruit Pastry

2012-01-25T16:17:00.003-05:00

Pastry is a term used in India to refer to any cake made with a fresh cream filling or frosting. The most popular ones are the Black Forest, Pineapple pastries, or any other fruit pastries.
I had the Fresh Fruit Pastry once in a bakery in edison. I have had the other pastries when I was a kid in India and we used to crazy for Black Forest Cake.

Pastries are usually made with fat-free sponge cakes where all the sponginess comes from the eggs.

The Fresh Fruit Pastry is a soft sponge cake and decorated with thin slices of fruits. I used soft fruits like strawberries, kiwi fruit and pineapple. I think you can’t really use harder fruits like apples and pears for obvious reasons that it will be impossible to cut them. Moreover apples and pears can oxidize and turn brownish. If you use watermelon or cantaloupe, they will watery and hence make the cake soggy. So, rightly choosing the fresh fruits is very important.

The fresh fruit pastry is pleasing to the eyes and palate. What else could you think of using for this?
The Fresh Fruit Cake is very light and not overly sweet. A great cake for almost any occasion or you can create an occasion for the cake. Always, plan the seasonal fruits, as they give the natural sweetness.

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Methi Malai Mattar

2012-01-23T21:46:00.000-05:00

I had bought 2 bunches of Methi leaves this week. And got rid of doing the routine recipes I was preparing all this while. I also had some left over whipping cream which I had used for frosting. I have been quite reluctant to try some high calorie food these days. But, it is that we always want change in our food. And I'm such a person who look for change on day to day basis. I get bored with the routine recipes easily. The most difficult part is choosing the recipe rather cooking. Sometimes I would say, I do not like to make the same dish with the same recipe, but opt to try for a different version of it. As long as Sundar doesn't insist on the same recipe, I change it every time.

There was too much reflection in the picture, and since it was rich and creamy it reflected more of the light. The gravy was more greeny and healthy (if you add less cream). ;)

Malai along with Methi makes it all the more creamy with the flavor of spices and peas to it makes it all the more delicious that you will forget of your diet restrictions. I always plan to be on diet but forget in a day or two, and end up preparing a very high calorie food.

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Kothamali Thogayal (Coriander Dip)

2012-01-21T08:36:00.002-05:00

A simple dip or chutney or even can be prepared as a coriander rice. This is something that would help us on a lazy day. I tell you, winter makes me so lazy. Lazy is just not the word. Hasini asks me sometimes, mommy if you sit down to watch TV, "what am I going to eat?" So, during winter, lots of hubby cooking days comes :) and my hubby is a very happy man cooking for me. But, he never wants me to comment or criticize after eating. Well, who will criticize when food is served at a cozy couch (esp., after marriage)?

A simple thogayal for you, which can also be prepared with mint or curry leaves. So enjoy with your favorite tiffin either idli, dosa, or for variety rice, or even for your curd rice.

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Mango Kalakand

2012-01-20T20:04:00.000-05:00

The year has just begun, with the most important and very traditional festival Pongal and some traditional sweets to go with the festival. Slowly we begin to make and bake sweets for the festivals. I don't tend to make much sweets, only some occasionally. I prepare sweets only for sundar, you know I not a sweet lover. One reason is I'm not fond of sweets and another is its quite time consuming.

This is quite an easy and simple sweet to prepare. I have seen most of them preparing the Kalakand. So I wanted to attempt it this time. They are some what similar to Palkova. I have always said sweet is not my favorite, but when it comes to Palkova I do not feel that way.

It is just the ease to prepare the sweet made me to prepare the sweet. Just 10 mins, and you have the sweet done. Of course, you require some ingredients, specially in you pantry as part of this recipe. And you can alter the flavors to suit your family. Plain Kalakand, Mango flavored, Kesar Flavored, rosewater flavored, Gulgand Flavored etc.

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Maa Vilakku

2012-01-19T15:16:00.001-05:00

An age old tradition of lighting lamp with maa vilakku. They are done by both the sub-sects, iyer and iyengar. The Saivites do it on any of the Fridays of Thai month or on aadi month in Tamil calendar. The Vaishnavites prepare on Purattasi month.

We light lamp in our home, and invite the Godess (ambal) to our home in the form of "Jothi". This is a wonderful experience every-time. We all can say slokas praising Goddess Parvathi, and recite Lalitha Sahasra namam on these days.

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Bread Raita

2012-01-18T20:20:00.001-05:00

It was a left over party at home, so I made Tawa pulao and Bread Raita. Since bread is all in all handy food in my pantry. I use them in most of the day today recipes. But have you heard of making it into a raita? Yes! next time you have left over bread in your house you can make bread raita. Do try this recipe. If you want whip this up in to an easy snack sprinkle some sev on it and enjoy.

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Tawa Pulao

2012-01-18T15:52:00.002-05:00

Tawa Pulao is a term which all Mumbaikars are well versed with. I can bet there will be not a single person in Mumbai who must have not eaten Mumbai Tawa Pulao. For those who don’t know what Tawa Pulao is, Let me tell you Tawa Pulao is sold on Mumbai Streets. In almost all corners, junctions or roads of Mumbai you will find Tawa Pulaos.

When I ate this Tawa pulao one time, I had the taste lingering in my mouth for a longer time. It tasted familiar to something which I prepare. I was surprised to know the addition of the Pav bhaji masala to the rice. When asked to one of my friends, she said it is very usual and normal in Mumbai street foods to have this masala cooked along with their rice and called as Tawa Pulao. This is made in the same large skillet where Pav Bhaji masala is heated. This rice is also heated along side and is made using the Pav bhaji masala.

More than to the yummy taste, it is so easy to prepare, esp., when you run out of vegetables. It requires less amount of veggies or you can also prepare with left over rice. They taste as good as always.

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Purana Poli

2012-01-12T21:33:00.003-05:00

"Pazhayana Kazhithalum Pudhiyana Pugudhalum", Lets clean our houses and get rid of old unused items. Lets not burn, rather recycle and donate.

The great series of festival, Pongal starts with Bhogi. Staying here I miss drawing Kolams, eating Sugarcane.
The recipe for Bhogi is Purana Poli, Paruppu Vadai, and Payasam.

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Open face Avocado Sandwich

2012-01-11T16:34:00.002-05:00

Butter or Avocados, I would say Avocado. I love these little greens too buttery for a bite! This sandwich is one of my pleasures. It's great, no hassles lunch, or dinner, just face it! Sometimes, we do not feel like cooking.

If you cut the bread into smaller squares and toasted them in the oven, this would make a great appetizer. Any recipe that invites Avocados, invites me too! They are so tasty and requires no cooking at all. That makes my life simple! I will not call this as a recipe at all, it does not require much do about.

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Sankaranthi Kootu

2012-01-11T15:36:00.000-05:00

A very special kootu, Sankaranthi kootu, is a great one to go along with pongal. Although, we never try to prepare this on any other days. Somehow, life moves like a flash, we also rush around things. This is yet another simple kootu,

Pongal is not a single day festival, it is a series of 3 days. The festival is also called as Harvest festival. The farmers worship Lord Indhra and Sun God for appropriate rain and abundant yield. So, these days helps for the family unity. Like that this kootu is prepared with lots of vegetables along with field beans and pray God for family unity.

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Stuffed Eggplant Curry / Gutthi Vankaya Koora

2012-01-10T18:57:00.002-05:00

I just love these stuffed veggies curry. They are too tasty to stop eating. Little time consuming, but when you take a bite, you will not hesitate to take longer time to prepare.

Every week, when go for my weekly grocery purchase to Indian store, I get the eggplants or brinjals. But somehow, I never find time to prepare the stuffed curry. I should say, I bought 3 consecutive week, but never got the time to prepare them. Today my entire cooking and cleaning got over in the morning itself. So I prepare stuffed eggplant in my relaxed way.

When you try a new recipe, don't we require our own time to prepare? I do take that much time. More to this, kuttan sleeps in the afternoon and he wakes at the drop of a pin. So, how am I to grind in my mixer. I waited till he woke up, to grind the spices. This is how my cooking goes from the afternoon to the late evening, still I enjoy every minute of it.

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Hindu Festivals, 2012

2012-01-10T12:02:00.005-05:00

The list of Hindu Festivals 2012 or Hindu festival Calendar 2012 is listed here. Along with the important festivals in 2012 like Diwali, Navrathri, Sankaranthi, Ugadi, Ganesha Chathurthi, Akshaya Tritiya, Holi, Sivarathri, RamaNavami, Varalakshmi Vratham, Tamil months. Raksha Bandhan, Onam festival, Sri Krishnashtami, Pongal, Caradayanombu, Sankatahara Chathurthi are all listed here.

The festivals are listed as per the monthly calendar from Guruvayoorappan Temple, New Jersey.

Hindu Festivals, 2012

Pls comment your requirements like more specific additions to calendars or any other modification is required to help you better.

Remember: This Calendar is based on New Jersey temple Calendar, it will surely vary for people in India. And it might be the same for US, west time zone or might be slightly different.

I would like to thank Aparna and Gomathi for the Happy Blogger Award!

Thalagam

2012-01-09T15:29:00.004-05:00

I really think that the women in my family live through cooking. The stories that they tell about how they learned to make a certain dish and what occasions they cook it on tell a lot about themselves and our family history. Recently I've gotten to know my mother-in-law a lot better by learning to cook from her, importantly I've learned the dishes my husband loves the most. In-fact, he is specific to have that particular taste for these dishes. She is the best kind of mother-in-law, I have met no other friend who can claim a the same with their m-in-laws to the one I have with mine. Knock on wood.

I have already shared about each of our likes to food at home. Sundar hails from southern part of Tamilnadu, Nagercoil, specifically the village Erachakulam. This dish is traditionally prepared there, and usually on the occasions of Thiruvathirai as a side dish for Kali.

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Channa Dhal Masala Fry

2012-01-09T14:38:00.002-05:00

Welcome back Bihari cuisine. This is one easy side dish for Parathas/ rotis, It hardly took 20 mins to complete the dish, as I had all the spices ready to be cooked.

The dish does not make you stuffed, so it can be prepared for stuffed rotis or parathas. I made this for my Palak Parathas and I loved the spices in this curry to my mild spiced parathas. A great combination, I felt.

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Palak Parathas

2012-01-09T14:27:00.001-05:00

I love to try foods from various cuisines. Just wonder how I was eating just Tamil cuisine (I love you Tamil cuisine, always!) all these days? May be my mom made such tasty dishes which never made me to think of other cuisines. Thank you mom!
But, Sundar has never got complaints on my cooking, did you Sundar?

I hopped into Bihari cuisine and tried couple of dishes.
Food habits of the people in Bihar show how the cuisine of the state has evolved over centuries under the influence of various cultures and regimes which controlled it from time to time.

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Thiruvathirai Kali

2012-01-09T11:31:00.002-05:00

Thiruvathirai Kali is prepared on the auspicious occasion of Thiruvathirai. Cendanar of Naukoor, a disciple of Paddinattu Adigal, used to eat only after feeding some Saiva devotees. Due to a constant bad weather he could not get together all the essentials for a proper meal. He had no option but to mix water with flour and prepare a mashed paste. Lord Siva understood his predicament. He wanted the people to know how sincere his devotee was to him. Therefore he disguised himself as a Siva devotee and visited Cendanar’s hut and enjoyed what was given to him as food. The temple attendants saw the premises scattered with the mashed paste the following morning. Inquiries led to an understanding of Cendanar’s piety and he was thereafter bestowed with all due respect. This incident took place in a Markali Thiruvathirai. This is why Thiruvathirai Kali forms an important prasad on this holy day.

All these traditional sweets are loved by Sundar. He craves for them, I should say. And he loves to have Thalagam along with this.

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Capsicum fritter (bajji)

2012-01-08T20:31:00.001-05:00

I was chatting with my friend yesterday and she asked some tips on making bajji or pakoda. She is totally new to cooking. She felt home sick and she wanted to have some home made snacks or some fritters. I was in her place couple of years back. I used to call for all tips and basic recipes to my mom or aunt or my granny. I wonder that I don't have one single post of bajji or pakoda! But why? I make them once in 2 weeks and apart to that on-demand to Sundar's request.

I always like to try variations in my own recipes and also the traditional recipes. And this is one of the kind of recipes. My pati always wants to try all kind of bajjis for various vegetables. When I keep myself to her, I make only couple of vegetables. I still don't see half of her enthusiasm in me in most of the things. People of our earlier generation are too enthusiastic and work like a flicker. I try hard to be like her one day and get too exhausted the next day.

This is something great for a rainy day, and a tangy snack once he comes from office. Sundar, sometimes calls on his way back home and ask me to prepare some.

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Curry Leaves Rice

2012-01-08T14:10:00.001-05:00

A variety rice for the days when we do not want to stick with the routine Sambar and Rasam. And these days I tend to be inclined to Curry leaves more. We are just enjoying the flavor that comes out of curry leaves and wonder how many simple recipes I make these days? As I told I was a person who keep the curry leaves at the corner of the plate.

Gone are those days, enjoying the flavors of the healthy herb, Curry Leaves. Try this recipe and try your variations, and alterations.

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Perfect Guacamole

2012-01-07T21:24:00.004-05:00

I first had Guacamole at Chipotle, NY. I think all of us would have tasted Mexican through Chipotle first. The flavorful cilantro rice with super healthy black beans and other veggies are too good to resist for a mouth. How could one have them without the Guacamole Dip?

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

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An Inspirational Award

2012-01-07T08:39:00.003-05:00

Thanks to Cuisine Delights for sharing this beautiful award. Blogging world is a wonderful place to explore and dwell with all you great friends. All your comments inspire me to blog more and more. Each of your comment means so much and I welcome all your suggestions and variations to the recipes I post here in this little space.

The inspirational blogger award has got a very lovely thought of answering 8 questions regarding you as a person along with this sweet award. My answers are marked in purple.

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Tutti Fruity Buns

2012-01-06T19:25:00.002-05:00

The days are over flowing with my baked goodies. I still, take a huge amount of time to bake. But slowly am trying to reach that zone of comfortableness. Well, in such a place I was so excited to bake with Mr. Yeast. Mr.Yeast is been waiting for a very long time in my pantry. He pops up every now and then to ask did you call me? I just set him aside and cook something else. But now I am ready to go for a trial and some tests.

I looked at more than 1 site to see how to proof Mt. Yeast. I was so worried if I was on right way. But everything has to be tried out to achieve. So, I started to prepare them Tutti Fruity Buns.

I have not seen these buns here till now. My mom loves buns. I wish I could have tried them when she was here. She would have lived on my buns. Before my marriage, we used to go to walk everyday. Just a casual walk around our place. So, she sees Adyar Bakery and enters for the buns. Somehow, I used to feel they are quite blank and choose black forest cake instead.

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Bisibelabath & Simple potato fry

2012-01-06T15:51:00.001-05:00

Tastes evolve, but certain classics stand the test of time. Why do certain dishes remain fixed on our menus (during occasions or get-together) for decades while others come and go? The answer is simple: they are unwaveringly, irresistibly good. What's more, by virtue of their staying power, they offer windows onto the eras in which they were born.

One such dish is our Bisibela bath or Sambar Satham. All dishes have their unique flavors and taste although they can be altered to suit our palates. The flavors you see here will be unique without much masalas that are prepared in most of the Brahmin houses.

This dish is authentic to Karnataka Cuisine, but when it came to chennai they were modified and altered more to suit our taste at home. We are going to see a very simple version of Bisibelabath. Lets hop in to the recipe,

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Celebrating Pongal Festival

2012-01-06T11:08:00.000-05:00

CELEBRATING BHOGI:

The great tamil festival "Pongal" starts with Bogi. Bogi Festival falls on the last day of Margazhi month of tamil calender. Traditionally Bhogi festival is for Lord Indiran, who has been worshiped as "God for rain". This is to thank Lord Indiran to give enough rain for the harvest.

Picture coutesy: google

THINGS DONE PRIOR TO BHOGI:

But generally, the prior to Bhogi every one clean up their houses, get rid of old unused items. In tamil it is called "Pazhayana Kazhithalum Pudhiyana Pugudhalum". In villages people collect all the old, unwanted items and they bornfire in centre of the village.

Also, people paint the houses, put kolams and color the kolams. People take oil bath and make poli, vadai, payasam for neyvethyam to god and in particular to Lord Indiran.

Happy Bogi and lets celebrate environment friendly bogi festival.

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Stuffed Okra

2012-01-04T15:37:00.001-05:00

When I was talking about Okra recipes to my friend, she said Oh!, I never go near them. I just cant eat them. It is really odd as I say because not many people hate to eat okra. Having grown in chennai, I have people who have jaunted out for okra in some form or other. And no surprise; I’m among them. When you think for the change from the routine food, you will be here to try these new recipes stuffed okra, stuffed brinjal or stuffed capsicum. as these vegetables turns up as magic in relishing the delightful tastes and aroma.

Though cooking bhindi bhaji is one of the quickest and easiest recipes, this Okra stuffed masala/spices is a bit complex recipe only for one who doesn’t like to stay longer in the kitchen. But sure ones energy spends in showing the skills, this recipe shall make you crave for more.

The stuffed masala/spices okra is quite crunchy, crisp, spicy and a tint of tangy in touch and tastes which definitely titles your tongue with quite a distinct earthy delicacy.

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Pori Urundai

2012-01-04T10:55:00.003-05:00

Authentic recipe prepared only on the Karthigai Deepam day. They form a great snack for the kids too.
Aval Pori and Nell Pori are the two famous dishes prepared on the auspicious occasion of Thirukarthigai/Karthigaideepam.

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Moist Mango Nut Bread

2012-01-03T19:37:00.001-05:00

Why does Mango come in this season? We are all Mango maniacs in our home! When we find yellow Mango in the shop, we get them! These mangoes are from Ecuador, and they are lovely to make desserts or any other baking. They are not juicy but sweet and tender to bake.
They are quite similar to Alphonso mangoes. Quite lot of fibers and when they are naturally sweet we do not require much sugar for baking.

I prepared a small loaf of the bread and it hardly lasted for 2 days. I always like to share (testing samples, may be!) my new creations with my neighbours. But this time, I hardly had a very small piece to give. So I prepared some more for today, I think by the time Sundar is home they will be distributed :)

The bits of mangoes dotting the bread and the slight crunch of nuts makes this one of my favorite breads. This recipe was passed on to me by my aunt from some TV show. When I baked for the first time, I used eggs and today I ran out of eggs. So added Mango puree instead or by increasing the oil. Just blend few pieces of the yellow goodness and blend it and replace for the egg whites.

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Hearty Minestrone Soup

2012-01-02T12:31:00.003-05:00

On the New Year day, we had Italian cuisine for lunch. It was the Minestrone Soup that filled the best part of our lunch. Sundar was saying yummy, a sip of the soup, yummy, a sip of the soup. This winter has started well with beautiful weather. Not much snow, and quite warm temp when we wanted an outing.,
Ever since, our visit to Olive garden has made us long for some Minestrone soup.

The lunch went like this, with some Minestrone soup, Mac 'n Cheese - baked, Spaghetti, and a dessert - Black Forest Cake to make the lunch complete.

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Mac n Cheese - Baked

2012-01-02T11:23:00.001-05:00

Hope you all kicked off 2011 and started a Beautiful, Joyful 2012!
We also did the same. We started by bringing the Italian cuisine to our home. The cheesy pasta filled with aromatic herbs make us gobble like a wolf, :)

Particularly, Mac n cheese has been favorite to 3 of us, except for Shyam. There's nothing more comforting than a good bowl of plain mac n' cheese. Pasta is a favorite no matter how its made and I always like to make from the scratch at home instead of using a box. So, I jazzed it up a bit by adding a few of my favorite stuffs.

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Tindora Fry

2011-12-31T08:32:00.001-05:00

Indian Ivy Gourd is a widely consumed vegetable, available in India through out the year. Kovakai (Tamil) or Tindora (Hindi), these are cute looking small, stubby, green colored vegetables which grow aggressively on vines are used to prepare delicious stuffed curries, stews, pickles, salads and stir fries.

This is one of the stir fry, I like to have with my variety rice. I prepared curry leaves rice with curry leaves powder. Tindora fry to go along the rice. During my initial cooking days I used to add the sambar powder and salt and fry them. But days have changed, we look for some variety in our regular cooking. And these days I use specific spice mix (prepared at home) for specific stir fry of veggies.

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Black Forest Cake

2011-12-31T07:14:00.001-05:00

Wish you all a very Happy New year 2012! Hope the year bring happiness, peace, love and health to all out there! And wish you have many more such happy new years!

Black Forest cake has been a cake which makes me to lick the last bite on the plate. Hmmm, delicious! I'm sure to say it, after every slice of it! This was how I grew up! And to follow me are my cousins. When I ask one of them, why did you choose Black Forest cake for your mom's wedding anniversary celebration, as my aunt doesn't like? He said who cares, I love to eat the entire cake if they leave it to me! I think most of us tend to be that way, but either our diet or something that stops us saying that.

This is the reason that made me to prepare this cake. Well, I'm not a regular baker. Somehow, when I plan to bake something, I wind up all my regular chores and think about this big event going to happen. It still comes to me like a big happening taking place! Or I should say I am yet to touch the comfort zone of baking! I'm sure to touch there one day and feel a better baker, baking like how I cook.

There are so many ways to prepare the cake. Mine is a simple, yet tasty recipe. You are sure to feel it like a Black Forest Cake, a heaven in every bite! They require basic baking stuffs.

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Christmas Fruit Cake step by step Recipe

2011-12-24T09:31:00.006-05:00

Oh yeah! Do-do-do-oh! Santa Claus is coming to town!

Oh! You better watch out
You better not cry
You better not pout I'm telling you why
Santa Claus is coming to town

I wish Merry Christmas to all of you!

Satisfy the sweetest tooth this holiday season with a deliciously easy Christmas cake recipe. Baking the Christmas cake is such fun and effortless. This traditional Christmas cake with all the dry fruits, nuts and spices is so fragrant while baking.
Involve your kids while baking the cake, you are sure to get memories that never fade. This is a British Fruit Cake, and the cake is repeatedly fed with alcohol (usually brandy, rum is also good).

This Fruit Cake recipe comes from Nigel Slater's 'The Kitchen Diaries' and it is by far the best one I have ever made. It is jammed with raisins, currants, dried cranberries, dried figs and prunes, dried apricots, and candied fruit and peel (candied fruit is preserved fruit that has been dipped several times in a concentrated sugar syrup). Nuts are also included as is ground almonds. Do try to make your fruitcake about three to four weeks before Christmas so you can brush it with alcohol several times and allow the flavors to mingle and age. This cake can be frozen so it might be a good idea to make two and then you can freeze one for later.

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Nine Bean Soup

2011-12-24T06:18:00.001-05:00

I love to have soups during winter days! A hot soup and a snuggle on the couch is what I ask for once a week.
Soups are easy to prepare, just little more time to cook. That's so easy for us, as not much hard work required. And you can bring the utmost fiber contents with a great flavor in one pot of soup, would say a yes or no?

I am preparing the nine bean soup for forth or fifth time, I guess! Not once the soup has deceived me in taste. I prepared the bean soup with my choice of beans to go with it. I always like to try to modify flavors and taste the same soup in different flavors. I have prepared the nine Bean soup in my style to suit my taste.
Nine Bean soup mentioned below can be prepared with basic spices (South Indian) at home.
This nine bean soup recipe is not only delicious, it is also super healthy. Packed with fiber from all those beans you will be doing your body good as you warm yourself up with this hearty recipe.

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Kalyana Rasam

2011-12-24T06:18:00.000-05:00

Generally, there is a feel that Rasam are made only when sick. But this rasam changes that trend and makes us feel like a special occasion with its special aroma while cooking!

This Rasam made in Brahmin marriages have a distinct and exotic taste. There are quite a lot other ingredients like pineapple used to give a distint taste to the rasam. I felt that this tasted like the kalyana Rasam when I prepared. The original recipe was to dry roast the ingredients. I tried by frying the ingredients in ghee/oil. I felt that the method which I fried in ghee was more flavourfulllll and it tasted like the kalyana Rasam.

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Paal Kozhakattai

2011-12-16T10:17:00.001-05:00

Paal Kozhakattai is a traditional sweet recipe of Tamilnadu. It is easily prepared and quite different ways to prepare depending on our taste and time limits. We can prepare using normal milk or using coconut milk. Well, I like to use both, as I do want the flavor of coconut milk to be there. But am lazy to take lot of coconut milk. SO I mix them and it tastes great! It is not too sweet, so anyone who are quite conscious on their sweet intake can try this out.
This would be a different healthy dessert for the kids too!

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Strawberry Ice cream without Machine

2011-12-14T05:40:00.001-05:00

Strawberries.....yuuum! Everyone likes strawberry in every form! This summer is hotter than the earlier one and nothing to wonder all of us like to have ice cream on summer holidays and weekends. This year kutti sundari also has begun to live on ice-creams! We have been having strawberries right from the farm to our table. The freshly picked strawberries always have such great taste you cant deny to eat. I wanted to make a nice creamy, tasty strawberry ice cream without machine.

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Love Lock with Sweets - Global event

2011-12-13T13:00:00.006-05:00

Love Lock - with Sweets is on the pages again! This time they are hosted by our dear friend Privish of Killerontheplate.

Who likes to stop being loved or stop loving? None of us for that matter! So, Love Lock - with Sweets is coming to celebrate our Fifth wedding anniversary (of me and Sundar) on feb 9th and also feb 6th to celebrate the second anniversary of the couples @ Killerontheplate. Also to celebrate the global Lovers Festival, Valentines day, Feb 14th, 2012.

I want to make this Love Lock - with Sweets as a global event, not only for participation but also for event hosting. Anyone is welcome to host the event. The request for hosting can be sent to mysweetkaramkapi@gmail.com.

And include this logo as part of your blog.

For the current event, you can design your logo. Say, if you are hosting this month, you can design your logo and describe the special reason for the reason to host the event. Well, it is not required for a special reason always!

Right now, the event is open from Feb 15th. Pls send in your ideas with topic for the event, event hosting months, and do not forget to add the logo to your blog, which is mandatory.

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Modhagam

2011-12-12T22:08:00.001-05:00

Its Sankatahara Chathurthi for this month. Every Sankata Hara Chathurthi reminds me of when Shyam and Hasini were boen. Like I told in the previous Chathurthi post, I prepare Modhagam or any other kind of kozhukattai for the day and offer it to temple. Sri Guruvaayoorappan temple in NJ is where we celebrated my daugthter's Ayushhomam. And we visit there on these occasions and spend our time there. The temple is so beautifully constructed, you feel the Sanctity the moment you enter the gate!
Now they are constructing this temple to a even bigger and beautiful temple. They also have sort of donation going in the temple for their construction. People, who like their kids' names to be inscribed in the new temple, can donate for the temple and let the holy spirit grow and bless us!

Modhagam is a yummy snack and also widely used dish for neivedhyam for vinayakar chaturti or Ganesha festivals.
Also whenever we do other varieties of kozhukattai and if we have left over pooranam, then we can use that pooranam to prepare modhagam and this way we do not need to throw away the left over Pooranam. Any kind of pooranam can be used to prepare modhagam. Here I am showing thengai poorana modhagam, a very traditional way! Try this and let me know your feedback!

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Mor Kuzhambu

2011-12-12T10:33:00.003-05:00

Mor Kuzhambu is a scrumptious Buttermilk curry to have along with the rice. In Iyengar homes, these are made on auspicious days.
Lovely Mor Kuzhambu and a different version is here, rather called the Iyengar version. This is also called as Varuthu Aracha Mor Kuzhambu. This also my MIL style of mor kuzhambu, a yummy and delicious style.

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Paruppu usuli

2011-12-12T09:54:00.002-05:00

Paruppu Usuli is a healthy curry and is very tasty. They are made on most festival days. Only certain green vegetables go as combination with dhals to make this usuli.
You can also combine vegetables like carrots, beans, or use cabbage, or Valor. I always cook them when these veggies are minimum to be cooked alone. And I like the crunchy texture of the dhal in the end.

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Cooking Challenge - Flavors of Tamilnadu

2011-12-10T10:57:00.005-05:00

Indian cooking uses unique cooking techniques and special ingredients. Despite its reputation as a "hot" cuisine, flavors range from mild to very hot.

Indian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterized by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. Indian cuisine also varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent.

Hindu beliefs and culture have played an influential role in the evolution of Indian cuisine. However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with Mongols and Britain making it a unique blend of some various cuisines. The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery. Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia and the Caribbean.

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Curry Leaves Soup

2011-12-10T06:48:00.001-05:00

When you enter a South Indian home or restaurant, the lovely aroma that assails is usually the lemony smell of fried curry leaves. The curry leaf is not only popular but an essential part of most dishes cooked in our home (South India), and now, in many parts of Asia as well.

The leaves when fried have a unique aroma. Fresh green leaves are best; when unavailable the dried variety is used. The leaves are dried in the shade and stored in airtight containers when they dry to retain their flavor. Sometimes they are powdered and used in chutneys. Curry leaf has many medicinal properties. It stimulates digestive enzymes and helps break down food more easily.

When we come across a curry leaf floating in a South Indian dish, we nudge it aside - the next time it would be better if we chewed the leaf as it is said to control the cholesterol level in the body. Do you think you have have them as a main ingredient in our soup? Then, hop on to our recipe.

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Round Up - Love Lock with Sweets

2011-12-07T22:41:00.007-05:00

First of all a big thank you to all the blogger friends who had sent in their delicious entries and participated in the event. Who is not fond of sweets? Any kind of sweet for an occasion is all what we want.
Without ranting them, let me take you all through this visual treat and I sincerely hope that you try out these dishes in your kitchen too and enjoy with your family. Check here, for the links to the below blogs and recipes.

Award Logo is ©Vidhya|SweetKaramKapi

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Kasi Halwa

2011-12-07T18:19:00.001-05:00

Kasi Halwa is a special sweet usually made on big occasions. For all engagements in our family or the day previous to the wedding, we have this sweet in the feast. I have always wondered, this is something only the chefs can make and give it this special taste to Kasi Halwa. Kasi Halwa is something made of very different food ingredients which we can never try upon at home - this was on my mind until I tried for the first time for my daughter ayush-homam @ Guruvayoor appan temple in Newjersey. I missed all of my people for her 1st birthday. So I wanted to give a feast to people like how we do in India. This made me to prepare Kasi Halwa for the first time.

It is that I had never attempted to try out anything in the kitchen until my marriage got fixed. I never had bothered to know what goes into what? And to tell you one big thing, my mother is big delicious cook when it comes to sweet. Although she has made only the authentic sweets of our routine life, still never felt any other sweet as equal to that! Esp., I always love her halwas and mysore pak.

And today is my star birthday, remembered this special sweet and felt mouth watering. Had the entire time for and I already knew this would take not more than an hour. I prepared it and loved the first taste of it. My kutti was little hesitant in the beginning to try (she tries to avoid all new foods), and to my surprise she enjoyed it quite a lot! And today alone I got more than 10 calls from sundar asking if the I have started to make halwa, if it is done, & so on.

I am sure you will also would like to give a try! I bet you can do when you are rushing up to prepare a sweet!

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Sweet Potato Glow Spirals

2011-12-06T22:05:00.003-05:00

Do you crave for Sweet potatoes? Then this is a yummy way to your dreamy Sweet potato rolls. The tender garlic with onion with the creamy hummus - infused bites of sweet potato deliciousness.

Spicy meets Sweet in this glowing spiral wrap.

Creamy garlic hummus, Cayenne and roasted red peppers. Rich in antioxidants like vitamin A, fiber, healthy fats and flavor!

Perfect for a vitamin-A packed (lunchbox-perfect) lunch. Adding a creamy, savory hummus/sweet potato mash featuring Cayenne, garlic, roasted pepper and maple flavors.

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Kashmiri Pulao

2011-12-05T16:00:00.001-05:00

A fruity, nutty pulao which is colorful with a touch of saffron. This is such a fancy pulao from Northern Indian state of Kashmir.
This is loved by Sundar and Hasini in our home. And this became a happy Sunday meal.
I generally opt for a spicier versions of Pulao, but this is so great in its own style.
The natural flavor of the nuts with dry fruits & fresh fruits along with the aroma of the saffron milk, makes you to drool while you cook!

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Basic Sponge Cake

2011-12-05T13:52:00.002-05:00

I just wonder How many times I have baked this, since I started baking. I know, countless! And not penned the recipe here.
I have lots of sweet tooth at my home, anything sweet, just this Pound cake. Made these couple of days back for their cravings. Now, I realize, Baking isn't really that hard as long as you stick to measurements.
Sundar, likes to take them for his snack time :)

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Poricha Kootu - Variety 2

2011-12-05T10:25:00.001-05:00

This is yet another variety of Poricha Kootu. It is done on most of the function or on the special days.
The peppercorns gives the nice aroma in the kootu. And it is a great variety in kootu during the winter time. Cold is switching between each of us in our home. So, all pepper dishes are going on. Today we had Pepper Rasam, pepper kootu with veggies for our rice.

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Methi (Fenugreek) Dhal

2011-12-02T12:55:00.002-05:00

Pulses and legumes are a natural source of plant protein that are high in complex carbohydrates and fiber, and extremely low in fat. They are used extensively in Indian cooking and form an important part of a vegetarian diet. Dried legumes and pulses are classified into three groups: beans, peas and lentils. They are eaten either whole or unhulled (with the skin still intact) or split in half with or without their skins.
Toor dhal also known as arhar dhal or split pigeon peas is one such pulse that is a pantry staple in most Indian kitchens. It is commonly used as the base for many of our South Indian preparations, the most common one in my home being Sambar.
My pantry is well stocked with a variety of dhals but toor dhal is the most-used one for sure. Dhal is cooked in different ways in different homes and no two dhal preparations from different kitchens or even the same kitchen for that matter, taste the same.
Here’s a very simple and tasty dhal from my kitchen made using toor dhal and fenugreek (methi) leaves. There are a number of versions of methi dhal in the blogosphere. And now here’s mine!

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Brussels Sprouts Curry

2011-12-01T19:05:00.001-05:00

“Brussels sprouts taste almost like cabbage and they have a pronounced and sweet nutty flavor”, said Martha, in one of the episodes on Martha Stewart Living daily show, back in the days. That’s all I needed to know before trying out this winter vegetable.

Almost 3 winters have gone by, and only now I'm exploring the seasonal vegetables.
I prepare Brussels sprouts just like cabbage curry: sliced thin, sauteed with onion and seasoned with green chillis and coconut. I also add some sort of beans, pre-soaked in water, like kala chana, chickpeas or dried green peas. If you have not already tried this vegetable, try it this way. I am sure, you are going to like it very much and thank me with a Christmas gift for this wonderful recipe. :)

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Healthy Cooking Challenge - Movie time Snacks

2011-11-30T10:11:00.003-05:00

Health is Wealth is a well said proverb! And it is great and nice to have healthy things around. Healthy foods, healthy environment, and healthy stuffs is all what all of us want.
All of us ask, does healthy food means tasty food too? Yes, Ofcourse, I would say surely! We are going to have too yummy and HEALTHY snacks here...
When I wanted to guest host Healthy Cooking Challenge this time, Rekha popped up immediately with a Yes! And this is the start to all the fun in having healthy foods, snacks, and desserts.

Dec 1st to 31st

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Bread roll chaat

2011-11-30T06:00:00.004-05:00

Call it Bread roll chaat, or Sandwich rolls, or bread rolls! What ever you call it all means the same, and I like it with this name! We always crave for some chaats. Any kinda chaats, it is great to have as a winter day snack. Sundar, comes home looking for some snack always! But some days are so busy with both my kids, that I hardly prepare my dinner. And time runs out thinking what to prepare?

So, I suddenly remembered that its the fortnight event tom! So, I at once went to Rinku's blog and was looking at the menu card and my pantry. I found hard to match them up. And finally came the roasted Sandwich rolls.

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Gothsu

2011-11-29T16:15:00.004-05:00

This is a simple and very tasty side dish for variety rices. They are prepared on all marriages for venn pongal and other upma varieties.

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Venn Pongal

2011-11-29T15:54:00.005-05:00

Pongal o Pongal! Pongal is a long way...not very long, but atleast we have some other festivals coming before. I do not wait for any occasion to prepare ven pongal. When my mouth waters for the dish, I make it! Its just my favorite at home, so no one else requests. Rather, Sundar asks for the sweet pongal!

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Poricha Kootu (dhal gravy)

2011-11-29T15:39:00.003-05:00

I do this Kootu when I feel bored to cook sambar and veggie separately. The work is simple, without affecting the vegetable intake. Just mix it with hot rice or it is great with chapathi some days. Fresh, green vegetables are preferred. I have used Snake Guard to make the kootu.

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Masala Idlis

2011-11-28T05:34:00.001-05:00

Tingle your taste buds with our Traditional and Mouth watering South Indian Masala Idli Recipe.
A very tasty snack of left-over idlis. Masala Idli is quite easy to prepare.When the idli batter in the end gets hard to prepare idli, this should do wonders! Most of us in our house are dosa fans. So, only these kind of variations in the idli would attract everyone, and all ages!

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Cream of Celery Soup

2011-11-27T21:21:00.002-05:00

After all that Thanksgiving fun and dishes, "This calls for some Celery!".
We seem to getting into soup mania for our dinner time. Well, it is good to have a light dinner, don't you? Who said soups are meant for lunch? We are having just for dinner, no, no, not before dinner, but just as our dinner!

This classic puree of celery soup is beautifully aromatic. You can make it either with celery or celery root.

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Gobi kofta pulao

2011-11-23T22:26:00.001-05:00

Well, another Thanksgiving treat!

I wanted to prepare these and had bought 2 to 3 gobis. And finally at the end of the week, I prepared when I was left with just 1/2 gobi! Well, just for the 2 of us, we had quite a lot of koftas prepared!
These are cheesy koftas in pulao. The flavor of gobi with mild taste of potatoes mixed with cheesy mozzarella and fried to make the pulao!

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Grilled Gobi Masala

2011-11-23T09:00:00.004-05:00

A special Thanksgiving treat for all vegetarians!
Why run behind the turkey when we have gobi?

Amongst all Gobi recipes, I wanted to make, my style of Gobi. I thought I would prepare Gobi kofta. Although, I have not seen any recipes similar to this (may be somewhere some cook book would have one), so I tried my version. To my surprise, the entire Grilled Gobi has got emptied very soon. It just came out very yummy. The soft Gobi with the taste of mild masala all over has still left its flavor in our mouth.

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Chilli Mushrooms

2011-11-21T21:48:00.002-05:00

Do you love mushrooms?
I do, no we do!
We do love them for their fabulous taste and texture. But there’s more to mushrooms than its taste, mushrooms are fat free and they are rich in proteins,fiber and vitamins.

Here’s my favorite mushroom dish which is very much on the spicier side,this can be served along with roti, or jeera pulao.

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Pav Bhaji

2011-11-18T22:17:00.001-05:00

What chats you like to have on a evening with a company? Now, don't ask me what sort of company! Any company, indeed! Someone to chat with and have the chaat!

Pav Bhaji (also transliterated as pao bhaji and pau bhaji) is a fast food dish native to Maharashtra and popular in most metros in India. Pav means bread (the term derives from the Portuguese "pão") and bhaji means a curry and vegetable mix. The serving of pav bhaji consists of the bhaji (a potato based curry) and the pav (bread) garnished with coriander and chopped onions. Pav is a meat-less dish, which is high in carbohydrates and fats (if served with butter) and bhaji is high in carbohydrates and proteins.
(Source: Wikipedia)

Pav Bhaji is a wonderful evening snack or full meal by itself! It is quite fulfilling and hot on the chaat list for most of us! I always buy the pav from Indian store but this I bought these burger buns from near by local market.

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Tomato Rasam

2011-11-18T21:52:00.001-05:00

Rasam reminds me of just one person in my life, its my pati. I grew up with her rasam for almost 360 days in a year! I still have the same liking to the rasam. And everytime I prepare, I try to prepare like my pati(grandma).
'Rasa' means Juice. It can refer to any juice but in Tamil simply rasam commonly referred to the one prepared with Tamarind/Tomato juice with added spices. Historically, it was prepared mainly with black pepper and tamarind, both ingredients native to and abundant in South India in general. It is also referred to as SatruAmudhu (Tamil: சாற்றமுது) by Iyengars.

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Smiley Dosa

2011-11-18T20:13:00.004-05:00

A little treat for my little girl! It is hard to make my daughter eat! She is such a picky eater..She took 4 years to start eating dosas. And this dosa is what I make her every time. She starts with the cheeks, mouth, nose, eyes and so on..

This post is just for my little daughter (as not much recipe involved). She is the major contributor to my blog by being so sweet and giving me such great time for myself!

Vote for me!

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Urulai Chettinadu

2011-11-17T16:29:00.003-05:00

Ihad my cousin visiting our home! I usually invite him for weekends to have better food, as he is a bachelor! He should be hungry by the time reaches our home. I was not happy with just one subji for roti and just rice. I wanted to prepare something quick, then thought of potatoes! My cousins reads my blog and likes to taste some recipes from here. So, I always try to make something diffrent. One another reason is he is cooking with friends.
Well, I saw these chettinad potatoes were into most of the blogs, and this time I wanted to invite here! I have never tasted chettinad cuisine! But the mighty men liked the potatoes.

Chettinad cuisine is originated in the southern parts of Tamil Nadu state comprising of Madurai, Tirunelveli and Karaikudi regions. This cuisine is well known for its hot and spicy, aromatic non vegetarian dishes. Chettinad cuisine is so different from the traditional healthy vegetarian cuisine of the Tamil Brahmins.

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Creamy Broccoli curry

2011-11-16T07:20:00.003-05:00

Its been festive time filled with lots of savories and sweets! Every other blog was filled with sweet recipes. And its time to switch to our routine foods!
We always have rotis in the night, mostly! Sometimes we feel like trying out something totally new. New means completely new! Doesnt that sound interesting?
I saw this broccoli recipe in Schmetterlinwords' blog, and at once I decided I will prepare that. Broccoli was never my favorite! Great healthy things do not taste heaven! But you can make them to taste and feel wonderful.

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Badhusha

2011-11-14T23:38:00.007-05:00

One of my favorite sweets is Badhusha. Not sure since when, somewhere from my school days! When I think of the sweet Badhusha, hhhhhhhm, feel like eating one! It is hard to buy Badhusha here, so I wanted to prepare one for myself! Yes, I want to treat myself, a sweet treat! And one more big reason to celebrate, as this is 100th post! Badhusha is an easy sweet and quite delicious. They do not require much time like other sweets. We used to keep these sweets for the marriages and other functions. And everytime, I visit India, my mom sends these sweets to me. They are so dear to me!!:)

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Lettuce Cups

2011-11-11T15:38:00.005-05:00

A 30 min ready to eat salad. Most of the salads are healthy if you are using natural food. But do they taste great which will make you to eat next time.
This is very light salad for dinner. The original recipe called for chicken, which I have replaced with cooked and diced potatoes.
Lets peek into the recipe

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Vegetable Pulao

2011-11-11T10:25:00.004-05:00

Thank God its friday! Soon will be the weekend, which means relaxed cooking, and everything will go @ a slower place.
I just wonder how kids get to know so many things these days! My daughter is just 4 years, and resists taking the regular sambar or other south Indian food for her lunch. Yesterday, she informed me that she needs either a paneer pulao or a veg pulao for her lunch. She came to me and she says, "mommy, just give me only roti. I don't want pappu sadham (rice)". I thought, its time to change our cooking to what she likes, provided something healthy has to be packed.
I prepared veg. pulao for the two busy bees in our home. And the recipes goes here,

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Mint raita

2011-11-11T10:05:00.002-05:00

I always want some change from the routine things. When we want it for the main courses, why not for the raita? Instead of the regular raitas, the mint raita is great with any kind of pulao. Pulaos have a mild flavor of the spices, so the mint raita pairs well with them. And we both are mint lovers. We like mint in all forms, body coolant, mint pulao, mint chutney, and now mint raita.

Tempted... Continue Reading...

Aloo Ka Raita Recipe

2011-11-09T17:29:00.001-05:00

One another simple side dish from Mughlai cuisine. Aloo raita is different and very filling. This is a refreshing Indian recipe.
This goes great for rice or pulao (with mild flavors) or even rotis.

You need:
Yoghurt, whisked - 1 cup
Potatoes - 2 boiled, peeled, cooled, diced
chopped coriander leaves - a handful
Mint leaves - 1 tsp chopped finely
Green chilli, deseeded, chopped fine
roasted ground cumin seeds
red chilli powder - 1/2 tsp
chaat masala - 1/2 tsp (optional)
Salt to taste
Oil to saute (1 tsp approx)

In a skillet, add a tsp oil. Once hot add the potatoes. Along with it add the salt, red chilli powder, cumin powder, green chillies. Saute for a while and add this to the curd (yoghurt) and mix well. Taste and adjust seasoning. Add the coriander leaves and mint leaves. Mix well.
Transfer to a serving bowl. Garnish with roasted cumin powder and chat masala. Refrigerate until required .

I prepared the raita for my paneer peas pulao. Sundar couldn't say which was better to the other. You can have them for your plain parathas too!

I'm sending this for Radhika's Let's cook series: Mughlai Cuisine.

Event Announcement - Love Lock with Sweets

2011-11-08T18:20:00.004-05:00

Music is the food for love, lets play on!
Sharing is the food for love, lets share with each other!
Love is the food for love, I Love you!

Wonder, that you see a verse in my blog? I just recollect myself into 4 years back. And the day, December 6th is arriving soon! The day when he came to my house. The day he swept me away! The day my whole world changed! A day to remember, relish, and cherish forever...

Ours is a typical arranged marriage. After horroscope matching, looking into each of our pictures the families decided to meet each family on an auspucious day. Although, am an outspoken person I am quite defidend talking with men. He was very frank, outspoken, gentle and ofcourse smart! He was waiting for my reply. We exchanged our mobile numbers. Just waiting for my call, and he has to leave to bangalore. I know I liked him, but I took my time to respond. Also I did not want to delay. It was so uncomfortable to speak out that way to him. So I called him, and I accepted to him. It did happen, and only great things happen ever since then...

I want to celebrate this occasion with you all dear bloggers with an event. This is my first event,

Love lock with sweets.

Tempted... Continue Reading...

Masala Vada

2011-11-05T08:37:00.005-04:00

A very healthy snack made regularly in my mother's home. The dhal content is very good for our health. When my chithi makes it, we used to put away our work and just sit beside her in the kitchen and munch as and when the vada comes out from the hot oil. Hhhmmmm, so yummy, one more, one more, and it goes on!
And back to my home here, I have tried her version of the Vada and sundu comes to the kitchen to munch one after the other.
This time I stopped him right away, just for a simple silly reason. I have to click some nice pictures for my blog! He is just waiting for the session to get over and there he comes for a bite!
The recipe calls for,

You need:

Thoor Dhal - 2 cups
Channa Dhal - 1/4 cup
dry red chillies - 10 pieces
Ginger - 1/2 inch chopped finely
Curry leaves - Few
Onion finely chopped- 1/2 Cup (Optional, it is must for masala vada)
Salt - To taste
Hing - A Pinch
Oil - For Frying the Vadai,

Mix all the dhals and Soak the dhals in water for about 2 hours. As we do not want to make a paste. We want to coarsely grind to get nice crunchy tasty vada. After 2 hours filter the water and keep the dhal for about 30 mins.
Keep 3 table spoon of the dhal separately in a bowl and grind the remaining dhal with salt, red chillies and a pinch of hing without adding water. Add the above ground mixture with the 3 table spoon of the dhals in a bowl along with onion, ginger, and curry leaves. Heat the oil in a kadai and once the oil is hot, make small rounds of ground dhal and press it flat and fry it in the oil. Fry it in medium low flame.
Once the Vadai becomes reddish brown color take it out in a bowl with a paper towel to dry the oil and serve hot.
Serve hot with chutney of your choice.

Oats Upma

2011-11-04T21:30:00.001-04:00

After 8 months, I'm having Oats Upma. I was in India for kuttan delivery. He was 6 months in my tummy. This time I want to eat healthy and also variety of foods. During pregnancy, I used to have oats upma or cereals in the morning, rice in afternoon and rotis in the night. This gave me a chance to have varied grains with vegetables in a day.
Well, since then I have prepared oats upma only now. It is my most favorite. It hardly takes 10 mins to cook.

You need:
Oats - 1 cup
Onion - 1 small chopped
ginger paste - 1/4 tsp
green chillies - 2 slit open
curry leaves few
turmeric powder - a pinch
hing powder - a pinch
salt to taste
oil to saute
Water - 1/2 cup
To Tamper
Mustard seeds
Urad and channa dhal

Soak the oats in water for less than a minute, like how you do for poha. Just soak and then drain the water away completely.
Heat oil in the pan, tamper mustard seeds. Roast the Urad and channa dhal until golden color. Add the chopped onion. Once onion is saute till golden brown then add curry leaves, ginger, chillies, hing and turmeric powder. Now add the oats and bring the flame to minimum. Close with a lid. Keep it for 5 - 8 mins. Oats upma is ready to be served.

Serve hot with chutney of your choice.

Kala Jamun

2011-11-04T18:13:00.002-04:00

Celebration time in our home! Its four years completed! Just cant believe that my sweet silly girl completed her four! Years are passing away so quick!
I just remember those nostalgic childhood days with my childhood friends, Saraunya, Priya, Archana and Jyothi. How our talks and chit-chats have changed? Just love to share with you all. How me and Priya used to escape from everyday studying, then talk about silly school stuffs and the way our parents talk and how we responded back to them! It dint stop there, then we had so much of girly girly talks in the besant beach board walk.
The Milky way ice creams, chats, etc etc... just countless. And now we talk about how our kids are growing and how to be a more patient mom like our moms. So many hows, before you count them and wonder, you will step into the next milestone in your life. Isn't this true?

Back to our recipe about the sweet I prepared for the birthday celebration. I sure was very gutsy to try something new for a whole lot of guests! It still was a hit, and now sundar takes one after one for his lunch as dessert.

Kala Jamuns are nothing but Indian cheese clad in sugar syrup and decked with shredded paneer or coconut. They are yet another delicious, delectable, appetizing sitting on the plate.

Kala Jamun are dark colored (almost black) gulab jamuns made from paneer and khoya and then deep fried and coated with sugar syrup. Khoya is similar to Ricotta cheese, is commonly used to prepare many sweets and in some vegetable gravies. The major differences between Gulab Jamuns other than the appearance is the inclusion of Khoya along with Paneer.

You need:
Khoya - 2 cups
Paneer - 3/4 cups
Plain flour - 2-3 tbsp (all pupose flour)
Cardamom powder - 1/2 tsp
Milk to bind, approx 1-2 tbsp
Sugar - 2 1/2 cups
Water - 4 cups
Pinch of saffron
Few drops of rose essence

Shred the Khoya and Paneer and mix them well together.

Add the flour, cardamom powder, and mix them well. Use milk to bind them well. Make sure the dough you prepare is soft and tender. It should not be dry, else it will break when you fry them in ghee.

Now prepare the sugar syrup. Bring water to boil and add sugar. Bring to medium flame until the syrup reaches single thread consistency. To this syrup add the rose essence and the saffron. Make sure you keep this syrup warm or else it will crystalise.
Now make small balls, or to your desired size. Let the ball surface be as smooth as you can make them.

Heat Ghee in a frying pan - you will feel the difference by using ghee. This is the authentic preparation too! Once it is hot, reduce to low flame and gently drop the jamun balls in the ghee. Let it cook slowly. This will take some time, only then Jamun will get cooked in the inside. You will know once done, the below one will take some more time. It is half way through, we don't want half cooked.

It is very important that you cook in low flame. Now, once done transfer to the syrup immediately. More important thing is, the syrup should be maintained more than warm for the jamuns to absorb the sugar. What I suggest is, you keep them in a preheated oven or use a double broiler to keep them warm.

I wanted to share the speciality and a silly sentiment attached to this sweet. Of all sweets my favorite sweets is Badhusha. I like Kala Jamuns when I was carrying Hasini. she had plenty of them right from my tummy.

Back to our recipe,

Let this get soaked in syrup for couple of hours. You can taste one for testing, nice way to treat yourself before anyone does. This much soaking is more than enough.

You can also make oblong shape or something different for kids.

Now, its time to crown the princess! Hmmm, garnish the Jamun. I like to garnish with a pinch of cream cheese or paneer.

Send this as entry to Srav's Cooking concept Festive food,