[VeganMoFo 2016] My Mother's Simply Fried Cauliflower Recipe

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Every time I make these Simply Fried Cauliflower florets at home, I think of my mother and her cooking. Our favorite to this day, it is simply amazing how she used to deep fry almost everything without a drop of excess oil. There were times when we were kids - me & my sister used to just gobble right out of the frying pan. Especially on rainy days and Saturdays, these were an absolute must-make dish in our household. The ritual continued until I charted out to a far away land for my higher studies. Now, living worlds apart from her, I crave for her reassuring words during times of distress and most of all her comforting food. Amma, this post like many others on this blog is dedicated to you. I love you. I miss you. 

[VeganMoFo 2014] Under 15 minute Easy South Indian Coconut Chutney Recipe + Two Giveaways: Modern Spice by Monica Bhide and A Matter of Taste, a book on Indian writing on Food

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If there is always one accompaniment while having breakfast at my mum's place, it is definitely this Under 15 minute Easy South Indian Coconut Chutney. I have been eating it with my idilis and dosas for as long as I remember and now I thought it is a perfect time to share the recipe with you all. All you need is fresh coconut and a handful of ingredients. Every south indian breakfast deserves a simple to make chutney as a side and after trying this version, I guarantee you will instantly fall in love, never to look back again! And while you are at it, don't forget to leave a comment on this post to mark your participation for the TWO book giveaways (Day 3) Scroll down for more details. If you haven't tried your luck already, do leave a comment on Day 1 and Day 2 giveaway blogposts as well. Good Luck! 

Day 3 | Two Books-A-Day Giveaways

Modern Spice by Monica Bhide and A Matter of Taste, a book on Indian writing on Food

My blog turns 7 years old! | No Grind Gongura Pachadi | Chutney with Sorrel Leaves Recipe for [VeganMoFo 2014]

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It's that time of the year again when we celebrate a blog anniversary and some serious Vegan food. Oh yes, this blog turned SEVEN years and also it's time for VeganMoFo 2014. Woohoo! Last year, a few days into the game, things on the personal front got awry and I had to abandon the challenge mid way. This year, am determined to see it through the end. The goal is simple: to cook and publish a vegan recipe every single weekday of September 2014. I did the math and that will come up to 21 new recipes. :-) Wish me luck folks and here I am with the first recipe for the vegan challenge - an easy-peasy No Grind Gongura Pachadi i.e Chutney with Sorrel Leaves, a favorite in my household and devoured every single time my mother makes it. 

A for Aratikaya Ava Pettina Kura | Raw Banana (Plantain) Curry in Mustard Paste | Andhra Recipes

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Learn how to make a simple and easy dry curry recipe popularly made in many coastal Andhra households. It is a process where we cook any vegetable in a mustard paste which add an extra zingy flavor. Eons ago, I wrote about a version which uses cabbage and to this date it is one of the most popular of all curry recipes published on the blog. Many mustard lovers out there. Eh?

Amma's Recipes | Andhra Style Menthi Majjiga in 4 Steps and Less than 15 mins (Spiced Buttermilk with Fenugreek Recipe)

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Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any questions, do drop in a line or comment. My mom will be more than happy to answer all of them.

Of all the many recipes of my mother I try to copy diligently, today's recipe tops them all. Ask my sister and she will tell you how crazy I am about 'Menthi Majjiga'. Every time I drop my mom's place for lunch/dinner, this has to be made. It just goes without saying. When I first ate it a few months ago, I was simply blown away by its utter simplicity and sheer deliciousness. I am still salivating as I write this sentence. Ok, I will just stop my ranting right here and directly jump to the ultra easy 4 step process of making classic Andhra Style Menthi Majjiga which involves almost no cooking and take less than 15 mins.

{Make Broccoli Paruppu Usili, Mashed Amaranth (Keerai Masial) along with Instant Dosavakaya (Dosa Avakai) | Yellow Cucumber Pickle, hot rice and papads to make a complete South Indian meal :-)}

Enjoy!

1. Add turmeric, salt and fenugreek-cumin powder to yogurt

2. Whisk until creamy. Add water if desired for a thinner consistency

3. Heat oil in a small kadai and add urad dal, cumin seeds, red chilli, and mustard seeds. Once they start to splutter add hing, green chillies and curry leaves.

4. Add tadka to the yogurt mixture and mix well

Andhra Style Menthi Majjiga (Fenugreek Flavored Spiced Buttermilk)

Ingredients:

2 cups of yogurt
1/4 tsp turmeric
salt - to taste
1 tsp fenugreek-cumin powder***

For Tadka:

1 tsp each of urad dal, cumin seeds, mustard seeds
1 red chilli
few fresh curry leaves
a pinch of hing
2 chopped green chillies
1 tbsp oil

*** Dry roast fenugreek seeds and cumin seeds in equal amounts separately until light golden brown and grind together

Preparation:

Add turmeric, salt and fenugreek-cumin powder to yogurt. Whisk until creamy. Add water if desired for a thinner consistency. Heat oil in a small kadai and add urad dal, cumin seeds, red chilli and mustard seeds. Once they start to splutter add hing, green chillies and curry leaves. Turn off heat and let it sizzle for few seconds. Add to the yogurt mixture and mix well. Serve with hot rice or drink as a soup!

This is Recipe 61 added to 2013 Recipe Archive. Check out the rest of the recipes too.

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For one more variation of Majjiga Pulusu/Mor Kuzhambu, try my mom's Chana Dal Wadi ki Kadhi (Lentil Dumplings in Yogurt Gravy)

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[VeganMoFo 2013] Appadalapindi | Andhra Style Urad Dal Powder Recipe

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At times I feel that this blog is more than just a record of recipes I try in my kitchen. When I read some of my older posts, it shows how I have eveolved over time as a person and when I start to write about my amma's recipes, I get a feeling that am unfolding a culinary legacy for me and for many generations to come. Even to this today, I look back at this 15 mins rasam recipe when I am sick or terribly miss my mother.

{Amma's Recipes} - Tangy Green Tomato Chutney Recipe

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Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any questions, do drop in a line or comment. My mom will be more than happy to answer all of them.

A meal must always be given the respect it deserves. My mother made sure we did exactly that when we were young. She taught us the value of money, value of having good people around and how to be street-smart in this hard, competitive world. Rather than just saying, she always followed her heart and did things the right way. Will you ever be wrong?, I always tease her. :-)

{Simple and Easy} Chana Dal and Coconut Stir Fry Recipe (Senagapappu Kobbari Koora)

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Yay! It's Friday today. After a busy week both at work and personal fronts, here I am sitting on my office  desk during lunch time, thinking about what prologue to write for this post. Sigh! sometimes when you are drained, writing is always the hard part. Nothing's is coming to me. All my thoughts are wandering back to the task list in my "Reminders" app on my Iphone 4S. To make up for the sad state of my mind, I thought of sharing few pictures which I have photographed for this year's Project 365 so far. That's an easy task. Isn't it? Just choose my favorites and jump right into today's recipe. Yep, I chose the easiest way out. :-)

Here we go -

My favorite time of the day is when I am sitting in our balcony with a cup of tea. I make it a point not to have any news paper or my phone or my laptop around to distract the mind. Just me and my cup of ginger tea contemplating on the things to do on that day!

“In joy or sadness flowers are our constant friends.” ~ Kakuzō Okakura, The Book Of Tea

I  am in love with the bright, summer mornings we are bestowed with these days and strolling around in our roof top garden before it gets too hot.

Babies, they are adorable. Aren't they? This is one my favorite shot of my sister's niece who is already almost an year now. How time flies!

My favorite muse is of course photographing food and there are no surprises there. ;-) and sometimes they are slowly creep into my photo blog too. 

These are my favorite few shots from Project 365 so far. There are many more that I wish I could share. But, that would make the post too long. To follow my photo journey, do subscribe to - 365 days of Siri. Now, let's talk about today's recipe. Shall we? - a combination of curry my mom makes where are literally nothing in the fridge. The Chana Dal and Coconut Stir Fry is a simple to make curry that goes well with both rice and rotis.

Enjoy!

{Recipe} Chana Dal and Coconut Stir Fry

Adapted from Amma.

Suggested accompaniments - Onion Bhakra | Palak Khasta Roti | Perfectly Baked Brown rice

Ingredients:

1 cup chana dal (senaga pappu)
2-3 green chillies, slit lengthwise
1 tbsp oil
1/4 cup shredded fresh coconut
salt - to taste

For Tadka - 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp split gram dal, few fresh curry leaves, hing

Preparation:

1. Add enough water to chana dal so that its completely immersed and pressure cook until 2 whistles. Let the pressure be released naturally. The dal must be soft, not mushy. Drain water, cover and keep aside.

2. In a kadai, heat oil and add all the ingredients listed for "Tadka" one by one. Let them splutter a bit. Then add slit green chilies and cooked dal. Gently mix everything. Season with salt. Saute for 5 to 6 mins. Then sprinkle fresh coconut over the top. Stir fry for 5 mins again.

Serve as side dish with hot rice or rotis.

More dal-based recipes -

Broccoli Paruppu Usili - a Step by Step Recipe
Chana Dal Wadi ki Kadhi (Lentil Dumplings in Yogurt Gravy)
Pearl Millet and Brown Rice Khichdi
Moong Dal Shorba (Yellow Mung Dal Soup)
Kerala Style Arhar (Toor) Dal
Nimbu Masoor Dal
Dal Pakwaan
Urad Dal with Tomatoes

Sending this vegan recipe to Healthy Vegan Fridays and The Wellness Weekend. 

This is Recipe 20 of  The 100 Recipe Challenge for the year 2013. Check out other recipes posted so far.

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{Amma's Recipes} - Andhra Style Kanda Bachali Koora | Suran (Elephant Foot Yam) and Malabar Spinach Curry Recipe

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Amma's recipes is a column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any question, do drop in a line or comment on this post. My mom will be more than happy to answer all of them.

It's been a while since I featured any of the mother's signature recipes here, on the blog. Life has been busy for her and for me too. Now, we rarely get time to meet let alone cook together except for Sundays.

Malabar Spinach (Bachali in Telugu) creeper from my mom's backyard.

My father, just like TH is an avid gardener. He has planted so many varieties of flowers, vegetables, greens etc in our backyard. The malabar spinach leaves used in today's recipe are from the same garden. Its a recipe very close to my heart as it depicts my childhood. Till today, whenever my mother makes this curry,  little sister and I fight for our share. :-)

All my andhra readers would vouch for the nostalgia associated with this simple koora. :-) If you ever find elephant foot yam in your grocery stores (fresh or frozen), don't just pass it on. Grab it at once and make this recipe. You can also try substituting with spinach leaves, if the malabar spinach leaves are not available.

Enjoy!

the time consuming part - to clean & cut the kanda (suran). It tougher than any other root, but its worth  the effort!

{Recipe} Andhra Style Kanda Bachali Koora | Suran (Yam) and Malabar Spinach Curry 

Source: My mother
Serves: as a side dish for 3-4 people

Ingredients:

about 1/2 kg Kanda (Elephant Foot Yam) -  In US, these are also available as frozen, cut pieces in Indian grocery stores.
about 50 bachali aaku (malabar spinach) leaves
1 tbsp tamarind pulp
2 green chilies
few pinches of turmeric powder
1/2 tsp sugar
1/2 tsp red chilli powder
1/2 tsp cumin powder
salt - to taste
1 tbsp oil

For tadka - 1 tsp urad dal, 1 tsp cumin seeds, 1 tsp mustard seeds, 2 tsp chana dal, 3 red chillies and a pinch of hing

Preparation:

1. Peel and cut the yam into equal sized cubes. Boil them for 20 mins and cover for 10 more minutes.

2. Wash and chop malabar spinach leaves. Keep aside.

3. Heat oil in a kadai and add all the ingredients listed for "tadka" one-by-one along with green chilies. Let them splutter a bit. Then add spinach leaves and cook until they are wilted. Add tamarind pulp.

4. Season with salt, sugar, turmeric and red chilli powder. Mix well.

5. Now add the boiled yam cubes. Mix everything until blended. Reduce heat to low and cook for 10-15 mins. Remove from heat and add some cumin powder. Stir and its ready to serve with hot rice and ghee.

Sending this dish as an entry to Healthy Vegan Fridays and The Wellness Weekend.

This is Recipe 16 added to my 2013 Recipe Archive. Check out the rest of the recipes too!

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Amma's Recipes: Toor Dal Chutney | Kandi Pachadi Recipe

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Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any questions, do drop in a line or comment. My mom will be more than happy to answer all of them. 

Toor Dal Chutney | Kandi Pachadi as we call in Telugu

Being a working mom, with two picky-not-so-obedient kids and no support from either of in-laws, it was quite challenging for my mother to effectively take care of both work and home fronts. But, she did such a beautiful balancing act that we never felt she was not around or we are not being fed with proper home-cooked meals. Eating out in fancy restaurants was a bit of a luxury for us, growing up and reserved for only super-special occasions like birthdays.

Simple ingredients, quick & easy chutney recipe

On days when my mother would reach late at home, she would quickly whip up this super simple chutney for us. My dad would put the rice in the rice cooker, melt the ghee and fry few papads by the time she is home. In less than 15 minutes everything would come together and dinner is served. Even till today, this recipe tops the list of favorite-childhood-recipes-one-cherishes-forever. !! :-)

{Recipe} Toor Dal Chutney | Kandi Pachadi

Ingredients 

1/2 cup toordal (split pigeon peas)
3-4 dry, whole red chillies
a pinch of turmeric powder
1 garlic clove
1 tsp cumin seeds  (jeera)
1 tbsp tamarind pulp
1 tbsp oil
salt - to taste

For Tadka - (1 tsp each of mustard seeds, cumin seeds, urad dal) + few curry leaves + a pinch of hing + 1 tbsp oil

Preparation:

1. Heat a pan and add oil. Once hot, roast the toor dal until its light browni-sh color. Add in red chillies, garlic and cumin seeds. Fry for 1-2 minutes on low heat. Season with turmeric and salt. Remove from heat and cool a bit.

2. Grind the dal mixture along with tamarind to a coarse mixture by adding water little by little. Transfer the chutney into a serving bowl.

3. Heat oil in a small pan and add all the ingredients listed for "Tadka". Once the mustard seeds start to splutter, pour the tadka over chutney and Mix well.

4. Serve it with hot rice, ghee and papads. Yummilicious!

Kandi Pachadi

***Giveaways for this Holiday Season***

Last Date: November 30th 2012

{Holiday Giveaway 1} A chance to win Canon Powershot Camera giveaway (Open for Indian Residents only ) - Try your luck here.

{Holiday Giveaway 2} Win $25 Amazon and Olive Garden giftcards. (Open for everybody) - For more details, Click here.

~ Dinner is Served ~

Today is Day 21 of my NaBloPoMo challenge. Check out all of the posts previously published here.

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until tomorrow,

Punugulu | Punukulu | Crispy Fritters with Dosa Batter Recipe

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my ammamma (grand mother) holding a batch of crispy fritters. Yum yum!

If you wish to have the world's best punugulu (as we call it in Telugu) a.k.a crispy fritters made with dosa batter, then you got to taste my ammama's. They are simply the best. She is over 75 years old and she still cooks with so much care and love. She is such an inspiration to me and my mother and I want to be like her when I am of that age.  :-). When there is some left over dosa batter which has turned a little sour, this is one of easiest and best ways to enjoy while it lasts.

Punugulu | Punukulu | Crispy Fritters with Dosa Batter 

This is the most basic version. Additionally one can add chopped onion, coriander leaves and/or curry leaves to the batter.

Ingredients:

1 cups of left over dosa batter
1 tbsp of rice flour
1 tbsp of rava/semolina
salt (if not added in the dosa batter)
1 green chilli, very finely chopped.
1/4 tsp cumin seeds
1 tsp freshly grated ginger
Sufficient oil for deep frying

Preparation:

1. In a bowl, mix all the ingredients except oil to make a smooth batter. Don't add any additional water. Set aside for atleast 30 mins.

2. Heat oil in a kadai. Once its hot, drop small balls of batter into it. Make sure not to overcrowd. Reduce heat to medium-low and using a slotted spoon, turn the fritters. Fry until light golden brown. Drain them onto paper towels.

3. Serve as-is or with any spicy chutney.

Enjoy!

Today is Day 9 of my NaBloPoMo challenge. Check out all of the posts previously published here.

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{Recipe} Paneer Jalfrezi (Indian Cottage Cheese with Mixed Vegetables) with Home-made Coconut Milk Fried Rice + winners for Quick Fix Indian giveaway announced

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It's monsoon time here in Hyderabad with heavy, sporadic rains almost every evening. A hot cup of chai with few spicy crackers or sometimes just biscuits on the side along with a book in hand is a usual affair.  Here are my latest reads  -

1. Murder on the Orient Express (Hercule Poirot #10) by Agatha Christie - Can I say am in love with Mr.Poirot, such a witty guy. I can't wait to start on other books in this series.

2. Can You Keep a Secret? by Sophie Kinsella - a total chic flick. this is my second book of Sophie's and I feel her stories are perfect to me made into a bollywood movie. Anybody agrees with me? ;-)

3. Secret Daughter by Shilpi Somaya Gowda. - If you are up for an emotional roller coaster ride, then pick up this book. The language by the author is simple, prose good and there are many parts of the book which will sting you like a bee and make you realize the hardships of the poor. The plotline seems predictable, but actually its not and I like the way it unfolds in both the worlds of Asha and Kavita. These characters will stay with me forever. It is the sad and unfortunate reality (which I completely detest) of the society today that boys are favored over girls and after reading this book, it made me realise how lucky I am to have such progressive parents who still to this day strive for the betterment and happiness of me and my little sister.

Paneer Jalfrezi (Indian Cottage Cheese with Mixed Vegetables) with Fried Rice

So, during my weekend grocery shopping I spotted these beautiful red and yellow peppers, all I could think was Paneer Jalfrezi, a colorful, dry side dish very popularly made  in many indian restaurants. Accompanied to that was a usual fried rice but with a twist of home-made coconut milk. These were served as a Sunday lunch to for few close friends and family, thoroughly enjoyed by all.

Adding coconut milk was amma's idea. Full credit to her as the rice had a nice, slightly mellow hint of coconut-ey flavor which added a new essence to it.

Slightly sweet and spicy - What a beautiful pepper(s) to cook with. 

One can never have too much paneer. ;-)

Veggies, chopped roughly to the size of paneer - ready to be sauteed.

All mixed in and simmering. 

Rice on the side - home-made coconut milk with no preservatives add a nice touch to the usual fried rice. 

pressure off, ready to be fluffed with a fork!

Want to grab a plate?

Paneer Jalfrezi

{Recipe} Paneer Jalfrezi with Home-made Coconut Milk Fried Rice 

Home-made Coconut Milk Fried Rice - Cut a whole coconut into pieces and grind it until smooth paste. In a muslin cloth, squeeze as much coconut milk you can into a bowl. Give it a rest for few minutes and squeeze for more.

Ingredients:

2 cups basmati rice
1 medium-sized onion, chopped
1 bunch mint leaves, chopped (2 tightly packed cups)
3-4 green chillies, slit in the middle
1 tsp ginger garlic paste
1 tsp garam masala or biryani masala
3 cups home-made coconut milk diluted with little water
3 tbsp oil
1 cup mixed vegetables, chopped - carrot,beans,peas etc (optional)

Preparation:

1. In a pressure cooker, heat oil, add onion, mint leaves, ginger-garlic paste and fry these for 2 mins.

2. Now, add in garam/biryani masala, green chillies and vegetables(if using any). Cook these for 2-3 mins.  Season with salt, add rice and cook for a minute.

3. Finally add the coconut milk and pressure cook until 1 whistle. Turn off the heat and once pressure has subsided, fluff with fork.

Serve hot with any spicy side dish and raita.

Paneer Jalfrezi (Indian Cottage Cheese with MixedVegetables)

Ingredients:

1 cup of paneer/indian cottage cheese, cut into strips (immerse in salted hot water until use)
3 cups of mixed veggies - I used 3 kinds of bell peppers - green, yellow, red and zucchini
1 onion, chopped
2 tomatoes, finely chopped
1 tbsp tomato ketchup
3 tbsp of tomato puree (add one more finely sliced tomato if there is no tomato pure on hand)
1 tsp ginger-garlic paste
1 tsp cumin seeds/jeera
salt to taste
1/8 tsp turmeric
2 tsp chilli powder
1 tbsp coriander powder
1 tsp kasuri methi (dried fenugreek leaves) - optional
4 tbsp vegetable oil
lemon juice and coriander leaves - for garnish

Preparation:

1. Heat oil in a pan and add cumin seeds. Once they start to sizzle, add onions and ginger-garlic paste. Saute on medium-low heat for few minutes. Add mixed veggies. Cook half-way through. Make sure the veggies are still crunchy and not mushy.

2. Add tomatoes, tomato puree, tomato ketchup, salt and turmeric. Mix well. Add 1 cup of water as well.

3. Add chilli powder and coriander powder. Rub the kasuri methi between your palms and sprinkle the leaves. Cover and cook on low for few minutes, stirring once or twice in the middle.

4. Lightly squeeze water out of paneer pieces and add to the veggies. Gently mix. the spices must evenly coat the paneer. Let it simmer on low heat for 8-10 minutes, covered.

5. Turn off the heat. Add lemon juice and top with coriander leaves. Serve with rice or roti.

Lunch/Dinner served - Paneer Jalfrezi (Indian Cottage Cheese with Mixed Vegetables)

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The two lucky winners (randomly chosen by my mom) who won a copy each of  Quick Fix Indian Cookbook by Ruta Kahate giveaway are - Nupur (US) and Hamaree Rasoi (India)

Here were their comments -

NupurJuly 16, 2012 7:34 PM

Good looking tater tots!

My favorite quick-fix recipes would be grilled cheese (bread stuffed with cheese and assorted veg, and a smear of pickle and chutney). I'm located in the US, crossing my fingers that I win this fun cookbook.

Hamaree RasoiJuly 20, 2012 12:23 PMSiri , my quick fix recipe which I make quite often for my son is cut whole wheat bread in round shape with glass and grate some carrot, chopped capsicum, onion, mozzarella cheese on top and season it with salt, oregnao and cilantro leaves. Bake is for 10 minutes!!
These tarter tots are looking so cute and crispy.
Following you via subscribe and Facebook also :-)Finger crossed ;-)

Congratulations fellas. I will send you an email for your shipping addresses pretty soon. 

until next time,

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