Gujarathi Kadhi

 I have nothing much to say about this kadhi, but yes, this kadhi and the khichadi is a match made in heaven.  I like to drink this hot kadhi and enjoy each and every ingredients in it.

Ingredients :

1 cup thick sour curd
2 tbsp. besan / chickpea flour
2 tsp. sugar ( add or reduce according to preference )
salt to taste
ginger -  green chilli paste ( add a piece of ginger and 2 - 3 green chillies and blend in the small jar of the mixie along with some water ) else, if no time, chop the ginger and green chillies.
chopped coriander leaves for garnishing

For tempering :

1 tbsp. oil
1/4 tsp. mustard seeds
1/4 tsp. jeera
1/4 tsp. coriander seeds
1/4 tsp. fenugreek seeds / methi
2 dry red chillies
a few sprigs curry leaves
a pinch asafoetida
 
Method :

1.  Whisk the curd along with besan, salt, sugar, ginger - chilli paste and 2 cups of water without any besan lumps.

2.  Heat a tbsp. of oil in a pan, splutter mustard and fenugreek seeds, next jeera and coriander seeds, red chillies, curry leaves and asafoetida and add to the curd mixture.

3.  Heat the whisked curd along with the seasonings on a low heat until the curd comes to a boil.  Keep stirring in between to avoid the yoghurt separating its whey and protein.

4.  Garnish with coriander leaves and serve hot as a soup or as an accompaniment to khichadis.

Sending this recipe to Ec's WYF Specialty Food.


Krishnaarpanam

Maharashtrian rice khichadi

As the winter sets in, one would not like to stand long in the kitchen and cook.  Its always comfort food that we crave during those cold nights and that too the food should be hot.  One such comfort food from the western side of India is the khichadi.  For the south Indians, it is the Venn Pongal which is had for breakfast and for the northies, it is this khichadi.
 Khichadi with peanuts and the sweet and tangy Gujarathi Kadhi is a great combination and neverthless to say, this kadhi when had hot is like a soup good for you to digest the heavy khichadi.  Its a match made in heaven.

 Khichadi 

Ingredients :

1 cup rice ( any kind of rice will do )
1/2 cup toor dal
1 medium onion chopped
3 - 4 tomatoes chopped
2 - 3 cloves garlic chopped
1 small piece ginger chopped
2 green chillies slit
1//2 tsp. mustard seeds
1/2 tsp. jeera
a few sprigs curry leaves
handful of peanuts
1/2 tsp. turmeric powder
1 tsp. red chilli powder
1 tsp. goda masala ( Maharashtrian black masala ) or garam masala
1 potato cut into cubes and 1/2 cup green peas ( this is optional )
Salt to taste
1 tbsp. oil / ghee

Method :

1.  Heat oil / ghee in a pressure pan.  Add the mustard and jeera and allow to splutter.  Next add the peanuts and fry for a few minutes till they turn deep red and crisp.

2.  Add curry leaves, green chillies, onion and tomato, turmeric powder, little amount of salt and saute till the onions and tomatoes turn soft.

3.  Meanwhile wash the rice and dal together and keep aside. 

4.  Add red chilli powder, goda masala / garam masala to the onion - tomato mixture and mix well.  Add the potatoes, peas and the rice and dal, salt to taste and mix well till all the grains of the rice are coated with the onion tomato paste.

5.  Add 3 - 4 cups of water and pressure cook normally.  If you want to khichadi to be gooey, add more water and pressure cook for about 5 - 6 whistles.  If you want the grains in the khichadi to be separated, cook for about 2 - 3 whistles.  Serve hot with kadhi.

You can add or omit vegetables to you liking.  Some vegetables that go well in khichadi is brinjal, gherkins (tondli), broad beans, carrot, beans, potato, green peas, butter beans.

Sending this to Ec's WYF Specialty Food.

Krishnaarpanam

Sabudanyachi Khichadi

I have not come across a single Maharashtrian who doesn't like this khichadi.  Having being lived in Maharashtra for so many years, my tastebuds have been adapted to the Maharashtrian cuisine and this khichadi is my all time favourite.
  The days of fasting was very welcoming among my friends and me who could get to eat this wonderful pearl khichadi and so many other upwaas faral ( fasting foods ) as these were not prepared on other normal days.  Though this khichadi does not take a favourite place in most of the south Indian homes, it is still welcome by my relatives as an evening tiffin.   It is a one whole meal  containing carbohydrate, protein and fat which keeps you full for a long time.

Ingredients :

2 cups sabudana
1/2 cup peanuts roasted and skin removed and ground into a coarse powder
3 - 4 green chillies
1 medium potato boiled and cubed
1 tsp. jeera
few sprigs curry leaves ( I don't think it is used when made for fasting )
Salt to taste
little sugar ( optional )
1/2 tsp. red chilli powder ( optional )
2 tbsp. ghee or oil ( ghee gives a good taste )

Method :

1.  Wash and soak sabudana with water till all the pearls are immersed in water.  After an hour or two,  loosen the sabudana with hands and check if they are soft.  If not sprinkle a handful of water and mix with hand and let soak for another few hours.

2.  Once the sabudana are soaked thoroughly, add the peanut powder, salt, sugar, red chilli powder ( if you feel that the heat from green chillies is enough, no need to add red chilli powder ) and mix well till all the spice and salt and powder are mixed with each and every pearl of sabudana.

3.  Heat ghee/oil, add jeera and after it gets fried, add green chillies, curry leaves and potato cubes and saute for a few seconds.  Lower the heat and then add the sabudana and keep stirring from bottom to top till the oil coats every pearl of sabudana and the pearls start turning transparant.

4.  Serve hot with grated dried coconut or fresh coconut, chopped coriander leaves and a wedge of lemon.  Enjoy....


Krishnaarpanam

Bagara Baingan ( Hyderabadi speciality )

Its been a long time that I tasted this wonderful brinjal preparation at a wedding reception.  I was in my middle school and dint know that it was a Hyderabad speciality ( I was living in Secunderabad then ).  After that I never tasted it until I made it and now I have forgottent the authentic taste of it.  But any baby brinjal preparation either stuffed or whole, I just love it.
After going through many recipes from others, I made Bagara Baingan with all the fusion in the other recipes.

 

Ingredients :

12 baby brinjals ( slit into four with the stem intact )
whole garam masala ( 2 bay leaves, 4 cloves, 1 small stick of cinnamon, badi elaichi /  big cardamom )
1 cup thick tamrind extract
2 green chillies slit ( optional )
1 big onion chopped finely
1 tsp. ginger-garlic paste

1 tbsp. jaggery
few curry leaves
1/4 tsp. mustard seeds
pinch of fenugreek seeds
pinch of kalonji / nigella seeds ( optional )
1/2 tsp. jeera
1/2 tsp. turmeric powder
1 tsp. red chilli powder ( reduce or add according to spice level required )
Salt to taste
Cooking oil 1 tbsp. + 2 tbsp.

For the paste :
2 tbsp. sesame seeds
handful of groundnut
2 tbsp. grated dried kopra ( dried coconut the one you get in Indian stores )

Method :

1.  For the paste :  Dry roast the sesame seeds till brown and keep aside.  Then dry roast the grated kopra ( coconut ) till light pink.  Next roast the groundnuts till the skin looses from the nut, cool and remove skin.  Grind all the three i.e. sesame seeds, groundnuts and kopra with some water to a coarse paste.

2.  Heat 1 tbsp. of oil and shallow fry the brinjals with a pinch or two of salt till the skin begins to change colour and wilts. (  Recipes from other sources call for deep frying the brinjals to retain their colour.  To avoid too much of oil, I decided to shallow fry ).  The brinjals will be only half cooked, the remaining half will be cooked in the gravy.  Remove from pan and keep aside the brinjals.

3.  Heat the remaining 2 tbsp. of oil, add the whole garam masala and let them puff up, then splutter mustard seeds, fenugreek seeds, kalonji and jeera.  Add green chillies, onion and saute till the onion turns translucent.  Add ginger-garlic paste and continue to saute till the onion turns light brown in colour.

4.  Add turmeric powder and mix and add the prepared paste ( sesame, groundnut & coconut ).  Mix well and saute for a minute or two.  At this stage the kitchen will smell with the heavenly aroma of coconut, onion, and the GG paste.  Add red chilli powder, salt and tamrind extract and mix well.

5.  Add the shallow fried brinjals, jaggery curry leaves and 1 1/2 cups of water and allow to boil.  Once it starts boiling, cover with a lid and cook till the brinjals are fully cooked within.  (  Ensure that you stir once in a while in between as the paste tends to sink to the bottom and get burned ).

6.  Once the brinjals are cooked thoroughly, remove and let the gravy stand for at least 1/2 hour before serving.  This is to let all the flavours and aroma of the spices and the other ingredients to sink into the gravy.  Serve with any Indian bread or pulavs or biriyanis.  I love it with hot phulkas.

Sending this recipe to Ec's WYF -  Speciality Food Event.

Krishnaarpanam

Cranberry Thokku

 I'm posting a recipe after a very long break.  I just happened to come across Cranberries in the super markets and I couldn't stand the taste of a fruit which is very sour and has no sweetness at all.  My friend Anuradha the other day brought me a small box of Cranberry Thokku which was very sour.  Being a person who likes sweet and sour taste, I tried to make this thokku of my kind.
  After reading many articles about this wonderful fruit and its benefits, now I have become a fan of it.  Many Indian bloggers have wonderful recipes using Cranberries.  Try reading about Cranberries here and get their full benefits.  This is my way of making Cranberry Thokku.

Ingredients :

One 12 oz packet of Cranberries ( I bought the OceanSpray brand )
2 tsp. Salt
2 tsp. Red Chilli powder
1 tbsp. Jaggery ( optional )
1/4 cup Gingelly oil ( or any other oil one prefers )
1/2 tsp. Turmeric powder

To be roasted :

1/4 tsp. Fenugreek seeds ( methi daana )
a small lump of asafoetida / 1 tsp. asafoetida powder.

Method :

1.  In a kadai or pan dry roast fenugreek seeds till they start popping and turning into a reddish colour on a medium low heat.  Remove and let cool.  In the same kadai either dry roast the asafoetida lump or fry in a little oil till it puffs up. (  If you dont have asafoetida lump, one can use powdered asafoetida which need not be roasted or fried ).  Powder in a mixie the roasted fenugreek seeds, asafoetida lump and turmeric powder together and keep aside.
  While the seeds are cooling, wash and grind the cranberries into a coarse paste without adding any water.

2.  Heat the 1/4 cup of oil in a kadai, splutter mustard seeds in it, add the ground cranberries, salt, chilli powder and keep on stirring continuously till you find that all the oil is absorbed and the specs of oil oozes out from the sides.

3.  At this stage add the jaggery  and the ground powder and mix well and stir for another minute and remove from heat.
  After cooling, store in an airtight container in the fridge upto a month or two.

I couldn't resist having this thokku for everything, even on bread it tastes yummy.

This recipe goes to Sireesha's Pickles & Chutneys Event

Krishnaarpanam

Back after a very long time

Long time has passed and am back now with Krishnaarpanam. I did not even notice that this blog turned 1 . Hope to bring in a lot of new recipes in future.

Krishnaarpanam

Arai Puli Kuzhambu ( Mildly sour gravy )

Arai Puli Kuzhambu is a Tanjore speciality which usually does not contain less tamarind but instead a very sweet and tangy and spicy gravy which goes well with dal rice ( paruppu saadam ) or plain rice. The vegetables which may be used in this gravy are elephant yam, bitter gourd or brinjal along with brown channa or peanuts. In this recipe I have used brinjal and peanuts.

Ingredients :

2 cups brinjal chopped into cubes
1 cup peanut/ brown channa/ or both
4 cups of tamarind extract ( thick + thin )
2 tsp. home made sambhar powder
Salt to taste
2 tsp. jaggery
1 tsp. rice flour

For seasoning in oil :

1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. urad dal
1/2 tsp. jeera
2 - 3 dry red chillies
2 tbsp. grated fresh / frozen coconut
1 tsp. asafoetida
few sprigs of curry leaves

Method :

1. Heat oil in a kadai add the peanut or brown channa and saute till they sputter. ( the channa gives out bursting sounds which indicates that it is getting fried) Remove and keep aside.

2. In the same oil, splutter mustard seeds, then urad dal till pink and jeera, red chillies, asafoetida, grated coconut and curry leaves and saute till it gives a nice aroma.

3. Next add the brinjal, fried peanuts/channa and sambhar powder and saute for few seconds. Add the tamarind extract, salt, jaggery and mix well and allow to boil and let the brinjals cook.

4. Once the brinjal is cooked, mix rice flour with a tbsp. of water and add the water to the gravy and bring to a single boil. Garnish with few more curry leaves and serve with plain rice or rice and plain dhal.

P. S. : The rice flour is to thicken the gravy. If you feel that the gravy is of your desired consistency then one may omit the rice flour.


Krishnaarpanam

Maangai Pachidi

Maangai ( Mango ) pachidi is a must on the menu list on the Tamil New Year's Day. As with the spring coming in with lots of mangoes on the trees, this pachidi makes its way to the menu along with "Vepampoo" ( neem flowers ) depicting that the New Year brings in all flavors of life and face it.
In my house the tradition is to add fried neem flowers to this sweet & sour pachidi which adds a slight bitter taste also. I cook the mangoes the microwave which is quick.


Ingredients :

1 medium size raw firm mango ( the mango must be sour & slightly sweet )
1/2 cup grated jaggery
2 - 3 green chillies
1/2 tsp. turmeric powder
a pinch of asafoetida
Salt to taste
1 tsp. fresh or dried neem flowers
1 tsp. oil
1/2 tsp. mustard seeds


Method :

1. Cut the mango along with the peel ( if the peel is too thick and bitter, then discard it ) into small slices.

2. In a microwave safe glass bowl put the sliced mango along with salt, turmeric, green chillies and 1/2 cup water and cook covered on high for 4 minutes. ( check to see if the mangoes are cooked, if not cook for another minute or two )

3. Add jaggery and cook uncovered for 2 minutes on high stirring in between every one minute.

4. Heat oil and fry the neem flowers till dark brown and add to the mango. In the remainging oil splutter mustards seeds and asfoetida and add to the pachidi and mix.

This pachidi has all the types of taste i.e. sourness from the mango, sweet from the jaggery, heat from the chillies and bitterness from the neem flowers. Usually fresh neem flowers are added to the pachidi,but as it may taste too bitter, they are fried in oil and then added.

Krishnaarpanam

Tamizh Puthaandu Vazhthukkal

(Clock wise from left : Bonda, Vazhaikkai podimas, Maangai pisaral, Maangai pachidi, Thengai pachidi, Arisi-paruppu payasam & Maha Neivedyam)

HAPPY NEW YEAR TO ALL. MAY THIS YEAR BE FILLED WITH ALL TYPES OF TASTE AND MAY GOD BLESS EVERYONE THE STRENGTH TO FACE EVERYTHING IN LIFE.

Krishnaarpanam

Katori Chaat

I had this chaat long back when I was in college at my neighbour's place. This neighbour/friend of mine was a Marwari from Mathura and her parents used to own a halwai shop. She was very well versed with all types of sweets and chaats & namkeens ( savouries ). I used to love visiting her almost everyday for I got to learn so many things from her.
Katori Chaat as the name implies, is a chat served in edible katoris ( bowls ) which is made from maida and deep fried. I came across this chaat in Tarla Dalal's site and the katoris were baked which were less time consuming and less on calories too. I did some modifications to the recipe and here is the Katori Chaat which can be made a few days in advance and only the assembly to be done on the tea table !!!

For the katoris :

1 cup maida

2 tbsp. butter

1/2 tsp. ajwain

salt to taste

water to knead the dough

Take maida, butter, ajwain and salt and mix with your fingertips properly until the butter is dispersed into the flour properly. Add little cold water at a time and knead into a soft pliable dough. Keep covered for 10 minutes.

Roll out the dough into a big chapati and cut out circles from a katori or a cookie cutter. Prick with fork at intervals over the circles. Place the circles over an inverted muffin mould and press gently over them so that the dought takes the shape of the bowl. Arrange all the circles over the moulds and bake in a pre heated oven at 400 degrees Farenheit for about 8 - 10 mins.


rolled out circles over muffin moulds


Cool these katori shaped biscuits and store in an airtight container.
The alternate or the original method of making the katoris is to deep fry them. Take the same dough and roll out into small circles and press the chapati over a steel katori or a small bowl so that they cover the back of the bowl. Leave the steel bowl into the hot oil and let it fry till golden brown. The fried dough will come out of the katori once it is fried. Remove and let cool completely before storing.


baked katoris

For the filling :

1 cup Boiled kabuli channa or boiled sprouted moong

1 boiled potatoes cut into cubes

1 tsp. channa masala
1/2 tsp. hing / asafoetida
1/2 tsp. amchur powder

Heat about a tsp. or more of oil, add jeera, hing and channa masala and amchur powder to the oil and add the kabuli channa / sprouted moong and potatoes and saute for a while till the masala coats it. Allow to cool.

To Serve :

Tamrind chutney

Green chutney

Onion chopped finely

Coriander leaves chopped finely

chaat masala

Nylon sev

To assemble the katori, put little mixture of channa and potato into the katori, put tamrind chutney, green chutney, chat masala, chopped onion, coriander leaves and at last sprinkle some nylon sev generously and serve immediately.


Ready to assemble katori chaat

I made tamarind chutney with tamarind paste which I found very easy to make and according to me no difference in the taste between the chutneys made with tamarind pulp and tamarind paste. Here is the method for tamarind chutney with paste :

Tamarind Chutney :

10 - 15 dates
1/4 cup black raisins
2 tsp. tamrind paste
a pinch of salt
1/2 tsp. red chilli powder ( optional )
a pinch of hing

Add 1 1/2 cups of water to the dates and raisins and boil for about 8 - 10 mins. Cool and puree in a blender along with the other ingredients. You can adjust the taste by adding more tamrind paste if you want it tangy . I personally felt that the sweetness of the dates and raisins were enough for the chutney, but if you feel that you want more sweet then add sugar or jaggery and mix well.

Green chutney :

1 onion
1 bunch coriander leaves
4 green chillies ( add or minus according to heat preferred )
1/2 tsp. jeera
salt to taste
1 tsp. of lemon juice ( to retain the green colour )

Blend all the ingredients for green chutney into a smooth paste adding little water according to the consistency you prefer.

Krishnaarpanam

Happy Ugadi

Image source : http://amitkulkarni.info/pics/diwali-2005/diwali/P1010025.shtml

Wishing all my family & friends & my fellow bloggers a Happy Ugadi/Gudi Padva.
Krishnaarpanam

Kudamilagai-Pudina Thuvayal ( Capsicum-Mint fried chutney)

According to me any thuvayal with hot steaming rice and ghee is a comfort food. Unlike chutney, thuvayal is fried chutney i.e. the ingredients for the thuvayal are fried or sauted before grinding. Capsicum and mint together along with tamrind blends very well and nothing like thuvayal saadam with sutta arisi applam ( roasted rice pappad ).

Ingredients :

2 medium size capsicums chopped into big chunks
1 cup mint leaves washed
1 tsp. urad dal
5 - 6 red chillies ( add or reduce according to your specific heat )
gooseberry size tamrind
salt to taste
2 tsp. oil
A small lump of asafoetida or 1/2 tsp. asafoetida powder

Method :

1. In 1 tsp. of oil, fry the urad dal and dry red chillies till the dal turns pink. Remove and keep aside.

2. In another tsp. oil saute the capsicum till the outer skin of the capsicum is wilted and remove. If necessary add another teaspoon of oil and add the mint leaves and saute till the leaves turn into dark green and gives out a sweet aroma. Remove and cool everything.

3. Grind the urad dal-red chillies, capsicum, mint leaves, tamrind, asafoetida and salt together into a coarse paste without adding any water. If you find the paste is dry, then you can add a teaspoon or two of water and grind.

4. Serve this thuvayal with hot steaming rice and ghee ( clarified butter ) or as a dip for chips and vegetables.

This recipe goes to Srivalli's "Spicy Fiery Chutneys".


Krishnaarpanam

Aloo Moongdal

An aromatic aloo and moong dal providing carbohydrate and protein goes very well with chapathi and very suitable for kids as it is not very spicy.




Ingredients :

1 medium potato
1/2 cup moong dal
1 onion sliced
few curry leaves
2 green chillies
1/4 tsp. turmeric
Salt to taste
Coriander leaves for garnishing

For tempering :

1 tsp. Oil
1/2 tsp. mustard seeds
1/2 tsp. jeera

Method :

1. Heat oil in a pressure pan, add mustard seed and jeera and when the seeds pop, add the curry leaves, green chillies and onion and saute for a few minutes.

2. Add potato, washed moong dal, salt and turmeric and 2 cups of water and pressure cook for 2 - 3 whistles.

3. Garnish with coriander leaves and serve hot with rotis or rice.






Sending this entry to "Cooking For Kids" - Potato hosted by Deepa Hari of Simple Home Cooking and authored by Sharmi of Neivedyam




Krishnaarpanam

Kanda Bhaji ( Onion bhajias )

No words can describe the happiness one gets from consuming a hot plate of bhaji and a cup of hot elaichi chai on a rainy evening. Its been raining heavily in Florida and I can think of nothing to make but "Kanda bhaji". As a kid I grew up in Khadki in Pune where my grandfather used to bring hot onion bhajias from the road side vendors mostly every evening. The taste of these bhajias still lingers in my mouth and I have not had any like those after I left that place. The all time favourite bhajias are just what you want on a rainy evening.....

Ingredients :

2 large onions slices thinly
Salt to taste
1/2 tsp. turmeric powder
1 tsp. chilli powder ( less or more according to taste )
1 tsp. Dhania - jeera powder
1/2 tsp. ajwain ( carom seeds )
besan ( chickpea flour ) as required

Method :

1. Apply salt and turmeric to the sliced onion and keep aside for 15 - 20 mins. ( the onion along with salt will give out moisture enough to make the batter for bhajia )

2. Next mix in the chilli powder, dhania-jeera powder, ajwain and add besan little by little till the slices of onion can be held together to form bhajia.

3. Deep fry spoonfuls of bhajia in moderate hot oil till golden brown in colour and serve hot with choice of sauce or chutney or just a cup of tea.


Krishnaarpanam

Sathyanarayana Prasadam

Sathyaranarayana Pooja was more popular in Maharashtra than in the southern parts of India like Tamil nadu. But now a days this vrat and pooja is becoming popular there also. I never missed any prasad which was distributed by the friends or neighbours as one shouldn't miss it also if you know that there is a pooja going on. A teaspoon of this prasad given in small paper cups were not enough to satisfy the craving for this prasad. For me the prasad used to be a mystery as it had a flavour of the banana and yet I couldn't find any pieces of the fruit in there. Long before my marriage I started doing this pooja every month during the full moon day and the prasadam used to be plain Kesari. I always wanted the typical Maharashtrian flavour or the so called banana flavoured prasadam, which I mastered only a few years back. I wouldn't say mastered, but try to make the typical prasad.

Ingredients :

1 cup rava
1 1/2 cups sugar
1 ripe banana
1/2 cup ghee
1 cup milk
1 cup water
Cashews and raisins as per ones taste
1 tsp. cardamom powder

Method :

1. Mix the milk and water together and keep to boil.

2. Heat the ghee in a kadai, fry the cashews till pink and remove aside. In the same ghee, fry the raisins till they puff up and remove immediately and keep aside. Be careful not to burn the raisins else they will turn bitter.

3. In the same ghee add the rava and roast till light pink in colour.

4. Add the boiling milk-water mixture to the roasted rava and cook till all the moisture evaporates.

5. Add the sugar, smashed banana and keep stirring till the sugar dissolves in the rava and it becomes a dough like consistency.

6. Mix in the cardamom powder, fried cashews and raisins and Krishnaarpanam.

Krishnaarpanam

Vendhaya Maangai ( Fenugreek-Mango pickle )

The spring is in the air and the mango trees are full of flowers. We have started getting raw mangoes in the market and it makes my mouth water at their sight. One such instant Mango Pickle is this fenugreek-mango combination, which goes very well with thayir saadam (curd rice) or any other rice combo. Easy to prepare and could be consumed within hours of making it.



Ingredients :

1 raw mango cut into small cubes or chopped finely
1/2 tsp. fenugreek seeds ( roasted till red and powdered finely )
1/2 tsp. turmeric powder
1/2 tsp. asafoetida
1 tsp. red chilli powder
1 tsp. mustard seeds
1 tbsp. oil
Salt to taste

Method :

1. Mix salt, turmeric powder and asafoetida to the chopped mango and keep aside for 1/2 hour.

2. Heat oil, splutter mustard seeds and then remove from flame and while still hot add the chilli powder to the oil.

3. Add the fenugreek powder and hot oil mixture to the mango and mix well. Keep aside for 1/2 hour for the spices to blend with the mango and serve with curd rice.

This pickle stays fresh for 3 - 4 days in the refrigerator.

Krishnaarpanam

Cauliflower Milagu Pirattal ( Cauliflower Pepper Fry )

I'm back after a gap of mourning for my mother. I know, life has to go on and it does not stop on anyone's demise or non-existence. My mind has settled after accepting the fact that there is still lot more to see - good or bad and yet with courage.
I thank you all those who were with me and your words give me courage and help me put my foot forward in the journey of life.
Coming back to the blog world, Cauliflower Milagu ( pepper ) Pirattal ( fry ) was a dish which I had in a South Indian Restaurant in Chennai ( I forgot the name of the restaurant as it was a long time back ). This dish is a good accompaniment to any Rasam rice and my family enjoys it as a comfort food on a cold day with hot rasam and rice.


Ingredients :

1 cauliflower cut into florets of desired size
1 1/2 tsp. jeera-pepper crushed ( powder coarsely in the mixie )
1/2 tsp. mustard seeds
1 tsp. urad dal
2 whole dry red chillies
few curry leaves
a pinch of asafoetida
Salt to taste
1 tbsp. ghee or oil

Method :

1. Wash the cauliflower florets well and pat dry with a kitchen towel.

2. Heat ghee or oil in a kadai, add mustard seeds, after it splutters, add urad dal and red chillies and when the dal turns pink, add asafoetida, curry leaves and the crushed jeera - pepper. Fry for few seconds and add the cauliflower and the salt.

3. Saute the cauliflower well till all the spice coats and and cook covered on low flame till the cauliflower is cooked. Serve hot with rasam rice.




Sending this recipe to JFI - Cauliflower hosted by Mythreyee of Paajaka recipes and the event Jhiva For Ingredients was initiated by Mrs. Indira of Mahanadi.



Krishnaarpanam

None other than You - Amma

I'm writing this post to say that my mother is no more. A sudden death which was unexpected. She had always taught me to expect the unexpected and stay stable at all times. But how did I not learn the lesson and follow it. Its too hard for me to swallow the truth. She had taught me that "Death" is the ultimate truth which we tend to forget in our daily life.
Amma, your passing away has given me strength and learn the ultimate lesson in life. I do miss you a lot. I know you are no more to read this, but this is one of the ways for me to say what's in my mind.
Mother is someone who is irreplaceable. Starting from the day 1 on this earth till the last day of my life, its "Amma" that comes out of my mouth at the end of the day. This word has a magic, it makes you feel at comfort when you are hurt or tired. It makes you feel that you are in your Amma's lap.
As not only food is offered to Krishna, our lives are also offered to Him and so has my mother, not only when alive, but also after death.

Krishnaarpanam

Paneer Kalimirch

A flavourful combination of cashew, paneer and black pepper powder makes this dish rich in taste as well as in calcium and protein.

Ingredients :

2 cups paneer cubes
2 cups milk
1 tsp. kasuri methi ( crushed )
1 tsp. black pepper powder
1 tsp. garam masala
1/2 tsp. jeera
2 - 3 tbsp. oil
Salt to taste

To grind to paste :

1/2 cup cashews
1 medium onion
2 cloves garlic
1 small piece ginger

Method :

1. Grind the ingredients given for paste into a smooth paste adding a tsp. of water only if necessary as the onion gives out moisture enough to grind to a paste.

2. Heat oil, add jeera and after it splutters, add the paste and fry for 3 - 4 mins. When the oil separates from the paste ( the oil from the cashew will also be separated ), add the milk, paneer and mix well.

3. Once the milk comes to a boil, simmer and add salt, garam masala, kasuri methi and boil for one more minute.

4. Remove the paneer gravy from heat, add the pepper powder and mix well. Serve hot with phulkas or jeera rice.


Krishnaarpanam

Happy New Year

May this New Year bring Peace & Happiness in everyone's life.
Krishnaarpanam