B for Bangaladumpa Pulusu | Potatoes and Tamarind Stew | Andhra Recipes

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Learn how to make an easy and zingy stew very commonly made in Andhra kitchens. I added potato for today's recipe but this is such a forgiving recipe that almost anything can be added to increase the flavor quotient. Best part --> it's vegan!

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?

9 Reasons Why I Still Blog + Okra (Bendakaaya) Sambar Recipe

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This post from my good blogger friend Sra got me thinking. I read it. re-read it and was even compelled to tweet it. I felt she hit a homerun by aptly putting in words how we, bloggers feel almost every time we hit that "Publish" button. I did write a few words on how this blog got started in my anniversary post and today's version is just an extension of it - a contemplation of sorts on Why I Still Blog ..

+ I blog because it gives me joy, immense joy.

+ I blog because there is an under nourished writer in me. Sigh! I don't even consider myself  good at expressing myself - to put in words how and what I feel. And I want to change that, one post at a a time.

+ I blog because I make new friends almost every day. I read new blog posts which give a different perspective to life in general and inspire me to do and cook better.

+ I blog because I get to share stories and take notice of those moments which otherwise would be lost in oblivion.

+ I blog because I want to know my own story many years down the line. How my thoughts were shaped, what I did and why I made certain choices.

+ I blog because it is my platform to find support, to help people around.  Remember how so many of you rallied with me to raise funds for little girls at Vaidehi Ashram. I can never forget that heartwarming gesture and each one you who came forward and lend their hand has a special place in my heart.

+ I blog because it is a reflection on bit and pieces of my every day life. Not in its entirety, but you get an idea.

+ I blog because a lot of effort and passion goes into duplicating my mother's recipes; it's more than just a list of ingredients and a set of directions to follow. I want to remember the aroma of freshly ground spices in her kitchen, how my mother smiles at a perfect bowl of dal and how we discuss on what to make next for the blog - that is something I always, always wait for!

+ I blog because it challenges and inspires me in more ways I can ever imagine. I do fail many at times like not finishing VeganMoFo challenge last month, but the journey itself where I constantly brainstorm what to cook next and how to photograph within the limited resources I have is worthy enough to give any challenge an honest attempt.

So, tell me friends why do you blog? I know how much effort it takes to bring one post to life. I want to know what is that one thing that inspires you to do what you the best. :-) 

Today's recipe is from one of the first blogs I read very diligently. - Mahanandi. I am proud to say that Indira, the vivacious lady behind this popular blog is a good friend and I even had an opportunity to talk to her once. She occasionally blogs about food now and her posts these days are mostly about her garden and menu plans. But, I still adore her as she is one of the few people who influenced me to start my own blog.

Sambar with Okra (Bendakaaya Sambar)
Serves 3 to 4
Adapted from Mahanandi 

Bendakaaya (Okra) Sambar is something we make pretty often and is our house favorite. We save all those chewy, not-so-good okra and make this delicious stew by the end of the week. When served with rice and pickle, this sambar tastes darn good especially on cold dinner nights. If you have made it before, it is time to make some. Enjoy!

Ingredients:

10 okra, washed and cut into long pieces
1/2 cup toor dal, washed and drained
1 onion, chopped
1 tomato, chopped
2 tbsp tamarind pulp
1 tsp sambar powder
1 tsp coriander powder
1/4 tsp turmeric
1/2 tsp salt
1/2 tsp oil

For Tadka:

1 tsp oil
1/2 tsp each - cumin seeds, urad dal, mustard seeds
2 dry red chillies
few curry leaves
a pinch of hing

Preparation:

In a pressure cooker, add toor dal with 1 cup water and cook for 3 to 4 whistles. Mash the dal. Heat 1/2 tsp oil in a kadai and add onion and tomato. Cook for few mins and then add okra pieces. Saute until soft. Add a glass of water, tamarind pulp, turmeric, salt, coriander powder and sambar powder. Mix well, cover and let it simmer for about 10 to 12 mins on low-medium heat. Okra must become tender. Add mashed dal and continue to simmer for 10 mins. Adjust salt if necessary. Turn off heat and cover.

In a separate kadai, add a tsp of oil. Once hot, reduce heat and add urad dal, mustard seeds and cumin seeds along with red chillies, curry leaves and hing. Once mustard seeds start to splutter, gently add the tadka mix to sambar. Cover and let it sit for few minutes so that the flavors blend in. Serve hot with rice and papad.

This is Recipe 60 added to 2013 Recipe Archive. Check out the rest of the recipes too.

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until next recipe,

Gravied Drumstick Recipe from Sukham Ayu

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I saw and I made it. Almost immediately and it rarely ever happens. 

You see, one of the many weekly chores I do every Sunday is to dedicate an hour or so devouring on the many luscious cookbooks I own. I want to make best use of them by cooking atleast few of the recipes. There are many beautiful ones which use simple, everyday ingredients waiting to be explored. But, time is the real evil here. Wish I had a life where I can lazily wake up whenever I want, find a pantry full of ingredients (without the pain of going for shopping), a basket full of garden fresh vegetables, waiting to be chopped and all I have to do is take a book out from my book shelf, cook and eat! Sigh! that's just a dream. I know. 

{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. :-)

{Comfort Food} Amma's 15 minute Tomato Rasam | Tomato Chaaru/Saaru Recipe

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I am feeling super lazy today. So much so that I don't want to move from this couch, ever.. Each one of us has such days right? Today, is my day! Now, as the lunch time approaches and my stomach starts to grumble, I crave for something super quick yet comforting to eat (read as drink!). That's when I made a big bowl of tomato chaaru for myself along with a small serving of rice. This recipe has a very special place in my heart as it is one of first few recipes I learnt from my mom. Whenever I missed her in a faraway land, this was my meal. Whenever I used to feel (home) sick or have cold or throat pain, this was my meal. Comforting in its true definition. Do you see the mug below? Yep, that is how I drink my chaaru every single time. It takes less than 15 mins to make this dish from start to finish and best part is there is no chopping required. Just grind, boil and season with tadka. That is it. Enjoy!

What do you make for yourself on such lazy days?

{Recipe} Amma's 15 minute Tomato Rasam

Ingredients:

1 big tomato
1 tsp tamarind pulp
2 tsp sugar
salt - to taste
1.5 tsp rasam powder
1/4 tsp turmeric
2 cups water

For Tadka -

1 tsp oil
1 whole garlic pod, crushed
curry leaves
1 tsp urad dal
1/2 tsp mustard seeds
1 tsp cumin seeds
pinch of hing/asafoetida
1 red chilli

Preparation:

1. Grind to a smooth paste - tomato, tamarind pulp, sugar, salt, rasam powder and turmeric.

2. In a vessel, add 2 cups of water along with tomato puree. Stir and boil on low-medium heat for 10 minutes.

3. Heat oil in a small kadai and add urad dal, mustard seeds, cumin seeds, red chilli, crushed garlic clove, hing and curry leaves. Let them splutter a bit. Add tadka to rasam and cover immediately. Serve with hot rice or drink like soup, like I do always!

I sometimes also make Sorakaya/Anapakaya Dappalam [Bottle Gourd Stew] which uses rasam powder and goes well with rice.

Sending this simple soup recipe as an entry to Healthy Vegan Fridays.

This is Recipe 23 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

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until next recipe,

Chamadumpala Pulihora Koora | Arbi (Tara root | Colocasia) Tamarind Curry Recipe | Quick and Easy Side Recipes

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Sometimes simplicity belies a truth about one's cooking and it is hard to prepare simple food so delicately that there is no hiding behind artifice where each ingredient shines through by itself. It doesn't have to be those butter-laden pleasure bombs like Palak Paneer or Makhani. On a day when am out of time or bored of eating rich, high calorie food, I opt for dishes like today's which are quick, easy and come very handy with less than 5 main ingredients. This Arbi Curry is still a family favorite and my mum makes it at least weekly once. Its tangy and its zingy! Try it today.

Enjoy.

{Recipe} Arbi Tamarind Dry Curry | Chamadumpala Pulihora Koora 

Ingredients:

10-12 arbi/colocasia/tara root/chamadumpalu
few curry leaves
salt - to taste
1/8 tsp turmeric
1/4 tsp red chilli powder
2 green chillies, chopped
2 tbsp (or more if desired) tamarind pulp

For Tadka -

1 tbsp oil
1/2 tsp each of - cumin seeds, mustard seeds, chana dal and urad dal
1 pinch of hing

Preparation:

1. Pressure cook arbi for 2 whistles. Peel and cut into even sized pieces.

2. Heat oil in a shallow pan and add all the ingredients listed under 'tadka'. On low-medium flame, let them sizzle a bit. Then add green chillies, curry leaves, tamarind pulp, salt, turmeric and chilli powder. Once the spices are cooked for 1-2 minutes on low flame, add boiled arbi. Toss gently until evenly coated. Cook on medium-high flame for 4-5 mins until they are nice & golden. Serve as a side with rice and rasam.

Note: If you haven't - Check out these two giveaways - a chance to win a Canon Powershot Camera or Amazon + Olive Garden Gift Cards. Last Date: November 30th 2012.

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Today is Day 27 of my NaBloPoMo challenge. Check out all of the posts previously published here.

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until tomorrow,

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,

Lets Paint It 'Green': Mint Peanut Chutney {Pudina Chutney}

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No, it is not St. Patrick's Day yet. I will be 'going green' with my recipes, all of this week for an another reason. (Click here to know why) To know what it is, you gotta wait till December 31st 2011. :-).

On an another note, I can't believe that the last week of the year 2011 has already started and I have to post only 6 photographs more to finish my Project 365. Trust me, posting a photograph every day of the year has not been easy. Especially when we had to pack our bags and move back to India in April, I thought of just giving up. But, my love for photography was at its peak then, so couldn't let it go, just like that...and I am so glad I stuck with my decision. Or else, how else would I have captured my little sister's wedding (or) found out my new passion for Black and White photography...

Mint leaves are available in abundance in the markets. Go grab some and make this chutney..

For me, a piquant chutney is what completes a meal. I, sometimes just spread some on a piece of toasted bread and enjoy it as-is. Today's recipe -  Mint Peanut Chutney is one such combination which tastes delicious with everything and anything. It is incredibly easy to make and last for a good whole week when refrigerated. Enjoy!

Cook mint leaves and green chillies until wilted.

Grind the chutney to a consistency of  jam..

 Mint Peanut Chutney {Pudina Chutney}

Mint Peanut Chutney {Pudina Chutney}

Ingredients:

pudina/mint leaves, 1 big bunch (3 tightly-packed cups)
green chillies, 8-10 , halved
sesame seeds, 4 tbsp
peanuts, 4 tbsp
oil, 2 tsp
tamarind extract, 1 tbsp

Tadka -

oil, 1 tsp
urad dal, mustard seeds, cumin seeds - 1 tsp of each
red chilli, 1
hing (asafoetida), pinch

Preparation:

1. In a pan, dry roast peanuts and sesame seeds. Keep aside.

2. Heat oil on a medium-low heat. Add mint leaves and green chillies. Cook for few minutes, until wilted. Season with salt and turmeric. Finally add tamarind extract. Cook for 1-2 minutes. Allow it to cool a bit.

3. Grind together - mint leaves mixture with dry roasted peanuts & sesame seeds. Adjust salt if needed.

4. In a small pan, heat oil and add all ingredients listed under 'Tadka', until slightly brown.

5. Add tadka to pudina chuntey and Serve with hot rice or with dosa or idli. Store the rest of it in an air-tight container & refrigerate until next use.

Here is what other FSB members have posted until now -

Mittu - Blueberry and Lavender Cream Pie [Violet]
Nags - Easy Basic Cake Pops [Blue]
DK - Risotto Alla Milanese [Yellow]
Deepti - Citrus Golden Sangria [Orange]
Lata - White and kidney beans falafels and spicy hot vandikkaran chutney, Filled and Grilled Red Peppers, Jam and Fruit Tart [Red]


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Give Away: 

It is Holiday Season and best time to spread some happy cheer all around. Its time to give-away something special to my readers who supported me all along the way. Check out these two give-aways - One for peeps in India and other for US residents and enter today, if you haven't already. Last Date - December 31st 2011.

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until next time,

Basic Eggplant/Brinjal Chutney

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At the end of the day, a tired cook often thinks of dinner of buying some prepared foods. Sitting in not-so-far-away Bangalore, peeping out of our french window, the rain falling pitter-patter all over the horizon, I think of my mom's easy-to-prepare, filling home cooked meal - hot rice cooking in the rice cooker, a simple yet delicious eggplant/tomato/toor dal chutney, papads with tomato rasam and yogurt. For me, rasam and papads are each other's buds, friendship-made-in-heaven.

Today, I am sharing with you all one such chutney which can be made on a whim, anytime of the day as it doesn't need many ingredients, but flavorful nonetheless. Also, for the keen gardeners among us, chutney is an ideal way to use up excess home-grown eggplants (or any other veggies) and it stays good at least for a week, when stored in refrigerator.

There were times when I literally licked the spoon sitting on the kitchen counter, right beside my mother when she made this eggplant chutney for us. It is a silken delight with a faint hum of tamarind and a zing of curry leaves. Tastes delicious when served with hot rice & ghee. I use the left-over chutney (if any) as a spread for my sandwiches as well.

Enjoy.

Basic Eggplant Chutney [Vankaya Pachadi]

Recipe Source: My Mom

Ingredients:

6 eggplants/brinjals (preferably long green/purple ones), cut into pieces
4 tsp canola oil
salt - to taste
1/8 tsp turmeric
1 tbsp (or more) red chilli powder
2 tbsp or lemon size tamarind

For tadka:

1 tsp oil
little asafetida (hing)
1/2 tsp of each - urad dal, mustard seeds, jeera.
few curry leaves

Preparation:

1. Heat oil in a pan and add eggplant pieces, salt, turmeric, red chilli powder and tamarind. Cover the pan with a plate filled with water and cook on low-medium heat until the eggplant is completely cooked. Mix once or twice in the middle.Cool and grind into chutney-like paste. Adjust salt, if needed.

2. Heat a small pan for tadka and add all the ingredients listed above. carefully add curry leaves as they tend to splutter in oil. Mix this into the chutney. Serve.

This is my entry for Back 2 Basics: Chutneys guest hosted by me this month, originally conceptualized by Jaya, the Desi Soccer Mom. Send in your entries too. Will ya? Last Date for participation is October 7th 2011.

Some Weekend Reading:

Everybody is busy ok? - a hilarious post by the very famous The Local Tea Party
Speaking of Writer's Block - The New Yorker
An Epicurean Pilgrimage: Meals Worth the Price of a Plane Ticket - NYT
Chez Panisse: Forty Years Later - Ruth Reichl
Sam Sifton is Out As Times Food Critic - The Atlantic Wire

until next time,

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My Top 5 Reasons to Love Eggs and {Recipe} Spicy Egg Masala

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“It may be hard for an egg to turn into a bird: it would be a jolly sight harder for it to learn to fly while remaining an egg. We are like eggs at present. And you cannot go on indefinitely being just an ordinary, decent egg. We must be hatched or go bad.”

~ C.S. Lewis, British scholar, novelist (1898 - 1963)

The above quote is talking of Life being an egg but this post is all about the *real eggs*. Most of my buddies already know my love for eggs. In fact, they know me so well, every time they make an omelet, they think of me. Ask her, if you think I am exaggerating. :-).

Born in a Brahmin family, eggs were totally forbidden in my household. that was story when I was until 3 or 4 years old. When I was little, once (as my mommy says) I had a very high fever and with a bad immune system, that is when our family doctor recommended eggs to my diet. Since, then I am just hooked.

Below are my top 5 reasons for my never-ending-love towards "EGGS" -

Note: The eggs I use are always organic free-range eggs with no hormones or antibiotics.

Reason No. 1 - Eggs are versatile and quick to cook (read as lazy). - from a simple Denver omelet to Egg puffs to delectable Nargisi Kofte , they are the best. Period.

Reason No. 2 - Eggs are one of the only foods that contain naturally occurring Vitamin D. Yes, that is true and they are a good source of healthy fat. One egg has 13 essential vitamins and minerals in varying amounts and they only have 70 calories.

Reason No. 3 - Busting the popular myth, the Harvard School of Public Health research proves that there is no significant link between eggs and heart disease. Moreover, Robert Nicolosi, Ph.D., one of the study’s authors and director of the Center for Health & Disease Prevention at the University of Massachusetts, Lowell says - "Our data show that eating an egg a day isn’t a factor for raising cholesterol".

Reason No. 4 - Eggs are available all year round and are economical. For almost just 10-15 cents each, they are easy to get from any marketplace.

Reason No. 5 - Everyday breakfast with eggs promotes weight loss and they protect our eyesight (according to 2 new studies published in the Journal of Nutrition) without increasing cholesterol.

Do you need any more reasons for including this extremely nutritious and yummy food in your daily meal plans. Start with today's recipe,  - "Spicy Egg Masala".

Spicy Egg Masala

Remember my TOG formula. The base for this recipe uses that except for garlic, I have used ginger instead and ofcourse with other ingredients like milk, little tamarind etc. This is so versatile & popular in our house that it can be accompanied with almost anything - roti, chapati, plain rice, jeera rice or any biryani.

Source: My Dhaba

Ingredients -

4 boiled eggs, shelled 
1 medium onion, chopped

2 tomatoes, roughly chopped
2-3 green chillies, finely chopped
1 tsp finely chopped fresh ginger
2 tbsp of gram flour/chickpea flour/besan
1 tsp of ghee + 1 tsp of canola oil

1/2 tsp tamarind pulp
1/2 cup of milk
salt to taste
1 cup warm water

dry spices - 1/4 tsp of turmeric, 1/2 tsp of garam masala and 1 tsp of each: red chilli powder, coriander-cumin powder

Preparation -

1. Blend onion, green chilli,ginger and tamarind with little water into a thick paste.

2. Heat ghee and oil mix in a pan and add the onion paste and saute it till golden brown on medium heat. This will take a little while, around 5-6 mins, so be a little patient. :-)

3. Add the gram flour and saute for a minute. Then add all the dry spices and saute again for another minute. Sprinkle 1/4 cup of water.

4. Add the tomatoes and saute until the oil separates from the tomatoes.

5. Add the milk, 1/2 cup of warm water and cook over low heat for 7-8 minutes or until the sauce reaches the required thick consistency.

Note: Heat 1/4 tsp of oil in a separate pan and drop the boiled eggs for a golden brownish char on them. this is totally optional.

6. Add eggs, cook for 2 more minutes. Serve with any plain rice, biryani or roti.

So, what are your top reasons to love eggs?

On a different note, have you checked out my photo blog yet? It is my humble attempt to capture the year 2011 by posting a-photo-a-day!

Ending the post with an ad for National Egg Coordination Committee (NECC), India



until next time,
Siri

Sorakaya (Anapakaya) Dappalam [Bottle Gourd Stew]

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Summer Holidays...

and memories come gushing as I remember in my grandparents house, the guava tree which I used to climb umpteen number of times in a day, my secret location near the stairs where I used to hide if I was angry, the ice cream treats that my uncles bought for us and we, kids playing in the tiny little garden of my grand mom which she took great care of. Curry leaf plant and bottle gourd plant were usuals there and they needed no special care. A little water mostly from rain and they used to grow up like crazy. :-). Dappalam was one of the andhra signature made and every household has its own version. This one is close to what my grand mom used to make for us, in my childhood.

Sorakaya/Anapakaya Dappalam [Bottle Gourd Stew]

Famously known as 'Dappalam' is a staple item made in many Andhra households. It literally translates to a stew (or pulusu) made with mixed veggies, spices , tamarind extract and/or little jaggery. Here, in today's recipe I have used just bottle gourd and nothing else. Served with piping hot rice with pappadams or masala omelet on the side, it becomes a delightful meal.

Adapted from here

Ingredients

1 medium bottlegourd, peeled, chopped. (discard seeds if it is not tender)

1 tsp sesame oil (or any other oil would work)

1 tsp each of mustard seeds and cumin seeds

2-3 green chillies, slit, minced

1 medium onion, chopped lengthwise

few curry leaves

1 tsp of minced fresh ginger

2-3 cloves garlic, minced

a pinch of asafoetida

1 tsp each of rasam powder, sambhar powder and coriander powder

1/4 tsp turmeric

3 tbsp of chickpea flour (besan) mixed with 1/4 cup of cold water

4 tbsp of tamarind pulp

2 tsp of sugar or jaggery

Preparation:

1. In a pressure cooker, heat sesame oil and add mustard seeds & cumin seeds. Let them splutter & then ad green chillies, chopped onions, curry leaves, minced ginger & garlic and hing(asafoetida). Cook for 3-4 mins on medium-low flame. Finally add the turmeric and bottle gourd pieces. Mix well and cook for 2-3 mins. Add enough water until the bottle gourd pieces are completely immersed. Close and cook until 3 whistles. Keep aside, until the steam subsides.

2. On medium flame, place the contents of the cooker, add besan water, tamarind pulp, rasam powder, sambhar powder, coriander powder and sugar. Mix well and cook until the stew thickens and the raw smell of the besan is gone. Serve.

Variations - One can add any amount of mixed veggies such as beans, drumsticks, carrots, pumpkin etc to this dappalam. In some recipes, even toor dal is used.

until next time,
Siri

Potato-Bell pepper Korma, with some *essential ingredients*

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There are some times when you start reading a book, you are transported to a different world altogether and once it is done you sigh with utmost satisfaction and at the same time wish the story would continue for ever and ever. The School Essential Ingredients by Erica Bauermeister is one such delicious read. It is a story about a chef, a restaurenter, Lillian who teaches cooking classes every Monday, each month. A disparate group of people assemble together for one such cooking class (for various different reasons) and they are all connected by one common thing - their immense Love for Food. Each chapter tracks back and forth into each of their lives, their circumstances, their happiness, their sadness, their loss. As you read more & more eventually, you become one of them, you feel for them. Your taste buds dance and  tickle every time Lillian describes why & how a recipe is made. The adjectives with which each smell, each feeling, each gesture is described is just spell-bounding. .You will see the world and the food you make in whole new way after reading this book.

Have you read such a book that you wish to share about? please leave a comment and I would love to know about all of them. :-)

..now talking about today's recipe -

One of most popular posts (as per Blogger Stats) here on my blog is - my Mama's Vegetable Biryani and Aloo Korma (from way back in 2008). Today, I am posting a modified version of the same recipe which I made for the Diwali and Halloween potluck party at work, along with the Eggless Blueberry Coffee Cake.

Enjoy!

Potato Bellpepper Korma

A rich, dense, nutty gravy is what is needed as a base for a 'Korma", though I used it very loosely in this case as, as per wikipedia, it can be made with yogurt, cream, nut and seed pastes or coconut milk . From vegetables to eggs to even meat, anything & everything can be added to it. This korma recipe is from my mom who still cooks this up in the most delicious way. Don't be surprised when you see that the recipe asks for only 2 tablespoons of peanuts or 1 tbsp of poppy seeds. Everything get adds up and it serves atleast 3-4 servings. Tastes best when served with my mama's Vegetable Biryani.

Preparation -

Peel and cut 2 potatoes into cubes and boil them, until a bit firm.

Dry roast the following separately:

2 tbsp peanuts
2 tbsp cashew nuts
1 tbsp poppy seeds
1 tbsp sesame seeds
1/2 cup coconut (frozen or dry flakes)

Grind all of the above with 2 tbsp of tamarind pulp and 1/2 cup of water.

Heat oil (about 1 teaspoon) and saute 1 chopped onion, until golden brown. Add 1 chopped tomato pieces. Cook until mush. Cool down a bit and grind with little water. Keep aside.

Heat about 2-3 teaspoons of oil, add chopped bell peppers with little salt. Cook them for about 6-7 mins. then add onion paste and masala paste from Step 1. Cook on medium low flame, until oil starts to separate.

Season with salt, turmeric, red chilli powder and garama masala, as per taste. Add the boiled potato pieces. Cook for 2-3 mins.

Finally add 1/3 cup of beaten yogurt. Mix well and cook for 4-5 mins.

Variation: Any veggie can be substituted with bell peppers and potato. I made the same with boiled eggs and it tasted equally yummy. 

Serve hot with rice or rotis.

until next time,
Siri

..goodbye 2009..with spicy Mirchi Ka Salan

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2009 is done..and so is the fun-filled recipe marathon we all participated from Dec 25th to Dec 31st 2009.. a unique & delicious way to bid adieu to our beloved 2009..(Thanks Nupur for organizing such an awesome pot-luck party)....:)

..I still have the malware problem in my laptop... so I will be quick & concise today....will leave you here..with a spicy curry.. a famous hyderbadi dish - 'Mirchi Ka Salan'...:) Enjoy!!

Mirchi Ka Salan (Peppers in Peanut gravy)

Ingredients:

6 (anaheim) mexican peppers (or any long peppers will do)
1 tsp oil
2 tsp amchur powder

For Salan:

1/4 cup peanuts
3 tbsp cup sesame seeds
2 tbsp cumin seeds
1/2 cup onions, chopped
5-6 dried red chillies
3-4 tbsp shredded coconut
5-6 tbsp tamarind juice
salt- to taste
water - as per consistency

1/8 tsp turmeric
1/4 tsp chilli powder (optional)
2 tbsp oil

Preparation:

1. Slit the peppers and remove the seeds. the anaheim peppers, I used were very long..so I cut them into half. Soak them in warm water for couple of minutes and wipe them dry. Pat a little oil on the outer sides on the peppers & rub some amchur powder in the insides..:)

2. Heat a tsp of oil in a pan and sear the peppers into a light charred skin color. Keep aside.

3. In a separate pan, roast peanuts. remove their skin. then roast sesame seeds, cumin seeds and dried red chillies.
Heat little oil and saute the onions for 3-4 minutes until lightly caramelized.

4. Grind together - roasted peanuts, sesame seeds, cumin seeds, caramelized onions, shredded coconut with tamarind juice and water for a paste light consistency.

5. Heat a tbsp of oil and add the salan paste to it. Season with salt, turmeric and chilli powder. Stir in the seared peppers, cover & cook for about 15-20 mins on medium-low heat, stirring couple of times in-between until the sauce thickens. Serve with rice (or) rotis..:)

...more Mirchi Ka Salan: @ Mahanandi ; @ Ruchikacooks ; @ Vindu

Wishing you all a very Happy and Joyous 2010. May all your dreams come true and God Bless us all!!

Chao,
Siri

RM 2: Tangy Okra Stew

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Today's dish is one of my all time favorite side dishes and I end up making this atleast once a week. I love the tangy taste of tamarind and the addition of Okra which gives it a distinct taste which is very hard to resist..:)




Tangy Okra Stew

Ingredients:

1 cup cut Okra pieces
1 medium Onion, finely chopped
1/2 Tomato, finely chopped
1 tsp Tomato paste
1 tbsp Tamarind pulp
Salt to taste
1/8th tsp Turmeric
1 tsp Chilli powder
1 tsp Canola Oil

For Tampering:

1 tsp Urad dal
1 tsp Mustard seeds
1 tsp Cumin seeds
a pinch of Hing


Preparation:

Step 1: Heat oil in a wok, add the ingredients listed for 'tampering'. Add in onion & tomatoes. Saute for couple of minutes.

Step 2: Add tomato paste and tamarind pulp to the onion-tomato mixture and cook for 2-3 minutes. Season with salt, turmeric and chilli powder. Stir the contents well.

Step 3: Finally mix in the okra pieces and cook for 3-4 minutes on medium-low flame. Then add about 2 cups of water and adjust the seasonings if needed. Cook for 5-6 minutes.

This dish tastes yum with a some rice and ghee! Enjoi..:)

There are 24 members running along with me in Recipe Marathon 2. Do check out what they cooked up for us today!

DK, Valli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Kamalika, Pavani, Viji

Cheers,
Siri

RM 2: Vermicelli Pulihora and a winner..

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There came a time, he realized, when the strangeness of everything made is increasingly difficult to realize the strangeness of anything.

~ James Hilton

The above lines perfectly depict my current mood...:). I wanna be in 'Shangra-La' today. wondering what I am talking about? Shangra-La is a fictional, mystical valley described in the book - 'Lost Horizon', a book by James Hilton. It contains all of the classic ingredients of paradise.

Who doesn't dream of such a place which is simultaneously placid and intellectually invigorating - I am dreaming one all day today!. A place made for the heat and the heart where both live in happy unison to a ripe age! That would be so perfect!..:D

Ok enough of my boring talk, coming to the third recipe in my 'Breakfast & Brunch' category: 'Vermicelli Pulihora'

Vermicelli Pulihora

Ingredients:

2 cups of uncooked Vermicelli
1/8th tsp Turmeric
Salt to taste
2 tbsp Tamarind pulp

For tampering:

1 tsp Oil
1 tsp Urad Dal
1 tsp Mustard seeds
1 tsp Cumin seeds
2 whole Red chillies

Preparation:

Step 1: In a large sauce pan, boil water and cook vermicelli for couple of mins. Drain the water in a colander and Set aside.

Step 2: Heat oil in a wok and add the ingredients listed for 'tampering'. Saute for couple of seconds and then add tamarind pulp. Season with salt and turmeric. Mix well.

Step 3: Cook the tamarind mixture for 2-3 minutes in a medium-low flame and finally add cooked vermicelli. Mix the contents well and adjust seasoning if needed.

Step 4: Serve hot and it taste better the next day!

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MBP: Say Cheese giveaway winner...

Thanks to one and all for casting your vote for MBP: Say Cheese giveaway. 100 people participated in the poll and we have a clear winner. She is

... Divya Vikram of Dil Se with 42% of votes (Results in my left sidebar)! and she made these yummy Cheese stuffed Jalapenos. Congratulations dear..:DD



Click here for the complete MBP roundup!

See what my co-marathon runners are upto...

DK, Valli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji

signing off for now,

Siri