Paneer Tikka Rolls

Paneer - a rich source of protein, a soft cheese made from milk. The wonderful, versatile source of protein is easy to make and is great in curries, kababs, rice dishes and rolls. We at home love paneer. I make many dishes with Paneer, but this is the first time I tried these Paneer rolls. And they were a hit. My kids loved it and ate it without complaints, it was easy to make and healthy too. I used Tarla Dalal's recipe for Paneer rolls but I improvised a little as I did not have some of the ingredients she wanted us to use. So here's my version of Mrs. Dalal's Paneer Rolls.

Ingredients:
2 cups Paneer - cubed
1 small Tomato - cubed
1 big Potato - Peeled, washed, cubed and boiled (I just boil it in the Microwave for about 8 minutes in some water)
3 tsp Oil


Chopped and Cubed Fresh Paneer

For Garnishing:
1 cup Finely Chopped Red Onions
Chopped Cilantro or Coriander leaves

For the Marinade:
1 cup thick curds, beaten
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/2 tsp Ginger garlic paste
1/2 teaspoon Bengal gram flour (besan)
1/2 teaspoon chaat masala
1/2 teaspoon garam masala
1/2 tsp Dhaniya Powder
Salt to taste

Chapathis for the Rolls

Method:
For the paneer tikka filling
1. Mix all the Marinade ingredients in a mixing bowl.
2. Add the chopped paneer and chopped tomatoes to the prepared marinade and mix gently.
3.Keep aside for about 1/2 hour.


Marinated Paneer

3.Heat the oil in a pan, add the paneer mixtures, the cubed boiled potatoes and saute on medium to high flame for about 5 to 10 minutes. When stirring, stir gently and ensure that the paneer does not break too much.


Sauteing the Paneer Tikka Curry

To Assemble:
On a flat surface, place a chapathi. Spoon some paneer tikka mixture on the centre. Spinkle with chopped raw onions and chopped cilantro. Roll the two ends to the center. Hold secure with a tooth pick and serve hot. You may even wrap one end of the roll in foil and serve.

Paneer Tikka Rolls

Confessions in Group of Five - Meme

Hi Everyone. Thanks to Madhu of Ruchi for tagging me. Thanks to these confessions, I am getting to clean out my freezer and my purse !
Here we go...

Five Items in my Freezer:
1. Frozen Pizza
2. Frozen Veggies
3. One carton of Coldstone Creamery Icecream
4. Popsicles for the kids
5. Homemade Powders from India (Sambar Powder, Dhaniya Powder, Bisi Bele Bhaat Powder and Pappula Podi)

Five Items in My Closet:
1. My clothes
2. My husband's clothes
3. My purses
4. My Shoes
5. My silver

Five Items in my Car:
1. Strollers
2. Toddler Seats
3. CD's and DVD's
4. Papers related to the car
5. Kleenex

Five things in my Purse:
1. My wallet
2. My Lipsticks
3. My phone
4. Mint
5. Small purse containing coupons and gift cards

This was fun and constructive. Thanks a bunch Madhu.

Plantain Masala Curry

Our town, a mid-sized town in the Midwest boasts of atleast 4000 to 5000 Indian families. And to support these families, we have 3 Indian Grocery stores and several other Asian and Tropical Markets.
I shop primarily at two of those stores - just because of convenience and also because of competitive prices. Every Wednesday, I diligently make the trip to one of the stores to buy my fresh Indian vegetables for the week. Tindora or Dondakaaya, Guvar, Lauki or Sorakai, Ridge Gourd or Beerakai, Arbi or Chemadumpa, Methi Leaves, Bitter Gourd or Kakarakaya or Haagalkay, Eggplants and Plantain or Aratikaya are some of the vegetables I usually buy. Seasonally we get Mangoes, Totakoora or Red Spinach andGreen Eggplants.
This week one of my purchases were green, hard plantains. This kind of plantains are excellent for curries or even for platain chips. I decided that Plantain curry it was for dinner. I improvised a little bit one the curry we usually make at home, back in India. I added soaked and boiled green peas (vatana) to the curry. And what a transformation! It changed the texture and taste. It was delicious and a great side to layered plain parathas and also tasted good with rice the next day in our lunch boxes.
Hope you guys all enjoy this recipe.

Plantain Masala Curry

Ingredients:
2 Raw Green Plantains - Peeled and Chopped into semi circles. [See picture below]
1 cup Soaked and drained green Peas (Soak peas overnight. If not available you may use fresh green peas, or just omit them).
1 medium sized onion - Chopped into cubes
1/2 tsp Turmeric Powder
Salt to taste
3 tbsp Oil

For the Masala:
1 cup grated Fresh Coconut
1 inch cinnamon
4 cloves
1 clove Garlic
6 Green chillies
a few sprigs cilantro
Grind the above Masala in a mixer to a smooth paste and keep aside.

For Seasoning:
1 tsp Mustard seeds
1 tsp Urad dal
a few curry leaves

Method:
1. In a saucepan add the soaked peas, enough water and boil for about 20 minutes (or until done) on the stove on medium to high heat. Once they are cooked, drain and keep aside.
2. Peel the plantains. Chop them into desired shape. I usually, chop them in to semicircles. Once you chop them store them in a dish containing cold water. Soak them in the cold water. This will ensure that they do not brown.
3. In a pan, heat the oil. Season. First add the mustard seeds, allow them to splutter then add the urad dal and curry leaves.
4. After a minute, add the chopped onions and saute them until they are transclucent.
5. Then drain the chopped plantain pieces and add them to the sauteed onions. Add the turmeric powder and salt and mix well.
6. Pour about 1/2 cup of water, close with a lid and cook the plantain until half done, stirring in between gently.
7. Half way through add the ground masala paste, the boiled peas and mix well. Cover again and cook until the raw smell of the masala is gone or until oil leaves the sides.
8. You may dribble some oil in the end and roast for a few more minutes until the curry is slightly dry.
9. Serve hot with chapathis or parathas.

Plantain Masala Curry

10 Things I miss about my Family's Cooking: Meme

Thanks to Vineela for tagging me and giving me the opportunity to write about this topic.Like I have mentioned before I have been inspired by many in my search for culinary excellence. I have been cooking and watching the great cooks of my home cook for several years - the last I remember ever since I was in my 4th grade. My mom started me off on this mission. My parents were bankers and were on transferable jobs. On such a transfer to Mangalore, our family moved to the Coastal town of Suratkal - which is known for it REC College. Usually, we are a joint family, but at that time - it was just Mom, Dad, my brother and me in Mangalore. My tryst in the kitchen started, when once my mom was not doing good and she had me cook an entire meal - I still remember, a meal of Palakoora pappu and some curry (dont remember what it was). All the while she sat by the kitchen and kept giving me instructions. It was my first real experience in the kitchen. Anyways, coming to the blog - the following ladies in no particular order have been an inspiration and an influence on my cooking style - my mom, my grandmom (my dad's mother), my aunt (my dad's sister), my aunt (my pedamma) and my mother-in-law.
Here's what I miss and crave for:
1. I miss the times while I was growing when my mom would make delicious deserts and snacks. Every Sunday evening was a special time for us. They would play a Hindi movie in Doordarshan, and my mom would whip up a yummy snack like Cutlets or Samosas or Bajji's etc. and one special desert like Homemade icecream or a cake. I miss those times, the food and the lovely Hindi movies!
2. I miss my grandmom. She is no more, and I miss everything about her. The special love she had for me amongst all her grandchildren. She would save the thickest of homemade curds for me - because I hated it when it was watery! She would save the special of fruits and make me whatever I liked and wanted. I miss her Lime Shastraalu (it is homemade Rice Semiya, made in the Lime Rice style), her Chitrannam, her Tomato Chutney and other chutney's and many other things!
3. I miss my mom being here with me making me those awesome, laborious Indian breakfasts. When I was pregnant with my first one, my mom was here the last month during my last trimester. And every morning she woke up at 5:30 to make me hot breakfast of idli and chutney or dosa and chutney, rava idli or upma or pongal or pesrattu etc. etc., so that I could eat well and be off to work at 7! I miss that and I miss my mom.
4. I miss my Atthama's (my dad's sister) awesome rice dishes. Every morning she would diligently make one rice dish to pack for lunch for her family. And every day she would diligently send a huge Tiffin box of the rice of the day to my home just because "Latha waits for it!" Her lime rice, her tomato rice, her methi rice, her pongal, her vegetable pulav etc. are a class apart!
5. I miss my Pedamma's huge, soft and flaky chapathi's, her wonderful ulava chaaru, her awesome Hithak Bele Saaru (a famous Karnataka Dish) and her other delicious Curries!
6. I miss my mil's Upma, her awesome gojju's (made the Karnataka style) and her tasty Poha. I miss the convenience of my mil cooking for us while I am at work. I miss her being there at home pampering me, when now I have to go home to an empty home and slog in the kitchen to put a hot meal on the table for my family!
7. And now to the other foods I miss about home (India). I miss the amazing chaats! The street food, the awesome Bhel, the delicious Masala Puri and the yummy Pani Puri's!
8. I miss the delicious and easily available fresh fruit juices. The perfect way to quench your thirst on a hot day. I hate drinking off a can of orange juice that has been sitting on a store shelf for God knows how many days!
9. I miss the wonderful Iyengar bakeries of Bangalore! I miss the puffs, the buns, the Potato buns, the cookies and the cakes. I miss them for my kids because they dont know the tastes of India.
10. And Finally, I miss India and my folks so much. Leaving home has made me more of a Patriot, more of a believer and more of a dreamer!

Cabbage Potato Koora

Cabbage and Potato is a unique and delicious combination. Cabbage - a leafy vegetable, a rich source of Vitamin C in its raw or slightly cooked state. Potato - a starchy vegetable, rich in Vitamin B6 which is otherwise hard to get and a storehouse of minerals. Cooked properly these two vegetables can provide the best of health benefits. This simple and easy dish I learnt to make from my friend Roohi who is always looking for quick fixes. She just hates to spend too much time in the kitchen. In our college days, she cooked the most delicious yet simple meals in our hostel room. Cabbage -Aloo Sabji with rice was one of my favourites of her cooking. I have improvised a little to suite our chapathi eating lifestyle. Hope you guys enjoy this easy recipe.

Simple and Delicious Cabbage Potato Curry

Ingredients :
1 head Cabbage - Chopped lengthwise
2 Potatoes - Peeled, Cubed and Boiled (I usually cook it in the microwave with some water for about 8 minutes).
1 Medium Onion - Chopped lengthwise
1 small Tomato - Chopped Lengthwise
2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Dhaniya Powder
Salt to taste
Chopped Cilantro for garnishing

For seasoning:2 tbsp Oil
1/2 tsp Jeera (Cumin seeds)

Method:
1. In a pan heat the oil. Add the cumin seeds and the chopped onions. Saute until the onions are light brown.
2. Then add the chopped cabbage and the dry powders. Mix well. Add the salt and mix.
3. Sprinkle a little water and cover with a lid. Cook for about 5 minutes in a medium flame.
4. Halfway through add the chopped Tomato and mix well.
5. Cook without the lid until all the water evaporates.
6. Drain the Boiled Potato and add to the above curry. Mix well. Saute for about 5 minutes on a medium to low flame.
7. Garnish with chopped cilantro or coriander leaves and serve hot with Chapathis.

Lunch Box Series - Upma

Upma is a traditional South Indian breakfast made from Cream of Wheat or Suji as it is called in Hindi. The delicious breakfast dish can be made plain or can be made with plenty of vegetables to make it all the more nutritious. There are many ways you can make this dish. I learnt how to make this dish the perfect way from my mother-in-law. This easy to prepare dish is one of my favourite breakfasts and is a great lunch box idea. Hope you all enjoy this easy recipe.

Delicious Vegetable Upma

Ingredients:
2 Cups Coarse Suji or Upma Rava
3 Cups Water
1 Medium Onion - Finely Chopped
1 small Tomato - Finely chopped
4 Green chillies - Chopped lengthwise
1 tbsp grated ginger
a few sprigs curry leaves
salt to taste
1 cup Mix of vegetables of your choice (I generally add Green beans, carrots, 1 small potato, Green peas) - In the above picture I used 1 Small Potato - washed, peeled, cubed and boiled in the microwave for about 8 minutes, 2 tbsp Surti Lilva Beans (Frozen available in Indian store. Also called Mochai in Tamil, Pithak Pappu in some parts of Andhra and Hithak Bele in Kannada). I was out of almost all vegetables at home :-)

For Seasoning:
3 tbsp Oil
1 tsp Mustard seeds
1 tsp Channa Dal
1 tsp Urad dal

Method:
1. In a microwave safe dish, place the suji and heat in the microwave for about 2 minutes. Or you can dry roast in a non stick pan for about 4 to 5 minutes. Use medium flame and roast just until suji emits a nice aroma.
2. In a separate dish, place the water for boiling.
3. Chop all vegetables, onions, tomatoes, green chillies and keep aside.
4. In a pan, heat the oil. Add seasoning ingredients. After mustard splutters, add the dals. Once they turn golden brown, add the curry leaves, grated ginger, chopped green chillies and onions. Saute until onions are transclucent.
5. Then add the chopped tomato and saute until it becomes slightly pulpy.
6. Then add chopped vegetables. If you are using potato then pre boil. If you are using green beans and carrots, chop fine and add directly. Saute veggies until they are tender.
7. Add the suji and mix well.
8. Add salt to taste. Mix well. Reduce stove heat to low.
9. Then add the boiling water and mix well. Cover with a lid for just 2 or 3 minutes until evenly cooked.
10. Garnish with chopped cilantro or coriander leaves.
11. Serve hot with pickle or chutney.
12. If packing for lunch, reheat slightly and enjoy warm.

Weekend Blogging - Vangi Bhaat

Our lives have been such a whirlwind ever since my kids were born. Now I wonder, what I did with all my free time before they were born? My older one is 4 now and my younger is 2. Most things we do over the weekend, like in outings, activities etc. we do as a family. We mostly do kid related activities and apart from that me and my husband pitch-in, such that we both have our space and time to do what we love the most. His is sports and mine is being with friends, cooking, dance which is one of my other passions and watching movies, in no particular order of importance. And with movies I either usually go to watch one with my friends or drag my husband to one provided we find a sitter to watch our kids (apart from all the ones I watch at home on DVD :-)
So when my friend Viji offered to watch my kids while we went to watch "Fanaa" - the latest Hindi blockbuster starring Aamir Khan and Kajol, I could not resist the offer. After a quick Friday night dinner of Vangibhaat and other leftovers we pawned my kids off on her and went to watch the movie.
My take on the movie - it is good for a one time watch, however it drags on for a good little over 3 hours. Aamir Khan looks much older, Kajol looks gorgeous as usual and the story line - I would give that a rating of 3 out of 5. My husband liked the storyline but I just thought it was very extreme and long!
Anyways, bringing me to the reason for my blog :-) My recipe for the delicious and famous Karnataka dish - Vangi Bhaat. This dish is also made in Maharashtra but with a difference. My recipe is the traditional recipe we make at home - thanks to the confluence of Andhra, Tamilian and Karnataka cooking at home. Hope you enjoy this recipe.

Ingredients:
8 to 10 Eggplants (or Brinjals) - The long variety or the small round variety works good
2 cups Rice (I use either Sona Masoori or Basmati)
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
4 tbsp Vangi Bhaat Powder (See below)
Salt to Taste

For Seasoning:
3 tbsp Oil
1 tsp Mustard seeds
1 tsp Urad dal
1 tsp Channa dal
a few sprigs curry leaves

For the Vangi Bhaat Powder:
1 cup Channa Dal
3/4 cup Urad dal
3/4 cup Whole Dhaniya seeds
1 cup Dry Red chillies (I use a mix of Byadgi and Guntur chillies. Byadgi give it the color and the Guntur variety give it the spice. If unavailable u can use the regular variety or a mix of regular and Kashmiri mirch).
1 tbsp Cinnamon stick (or 3 big sticks)
1 tsp Cloves
a few sprigs curry leaves
1/2 cup Dry Copra (or dessicated coconut - optional)
salt to taste



Ingredients for Vangi Bhaat

To make the Vangi Bhaat Powder:
On a low to medium flame, dry roast the two dals separately until light golden brown or until a nice aroma fills the air. Keep aside. Dry roast the remaining ingredients one at a time. Cool and powder together into a fine powder in a mixie. Store in an airtight jar. This powder can be used to make many dishes. I usually most always sprinkle some on all my dry curries. It adds zest and flavor to my curries.

To make the Vangi Bhaat:
Cook the rice. I use the ratio 1 cup rice to 2/12 cups water if it is Sona Masoori variety, or 1 cup Rice to 11/2 cups water if it is the Basmati variety. After the rice is done, spread in a large mixing bowl or a platter and allow to cool. Dribble about 4 tsps of oil over the rice and mix. This will ensure that the grains dont stick together. Add salt enough to taste for the rice and keep aside.
Chop the eggplant lengthwise in store in cold water. In a pan, heat the oil, add the seasoning and the curry leaves. Then add the drained, chopped eggplant. Mix well. Then add the turmeric and chilli powder, salt enough for the eggplant. Saute over low to medium flame until the eggplant is cooked. Stir in between. Saute for 5 to 10 more minutes on medium flame until the eggplant is slightly roasted. Then add 3 to 4 tbsp of vangi bhaat powder. Mix well. Allow this eggplant mixture to cool for about 10 minutes.Then combine with the cooked rice and gently but throughly mix everything until the rice is well mixed. Serve hot with raita or papad.

Spicy Vangi Bhaat

2 Minutes!

Hi Everyone, Sorry for my short blogging break. I have just been so swamped at work and at home. I have not had a chance to blog lately because of lack of time. And I have not had much of a chance to cook those wonderful dishes. It has been quick fixes and easy dishes. And nowadays everytime I make soemthing, I have my camera handy to take those delicious pictures! I am turning out to be a food photographer, a chef, a web developer etc. all in one - thanks to this wonderful world of Food Blogging!

So anyways, the other day, the kids and me were very hungry (and my husband was out of town) so we needed to whip up something fast. And what else could come to mind "2 minutes!" All Indians know what 2 minutes mean! Dont we. In India, and abroad in Indian Grocery stores we get this Instant Noodles called Maggi - manufactured and Marketed by Nestle India Pvt Ltd. This is close to the Top Ramen noodles that we get in most American groceries. Except Maggi comes in Indian Flavors like Masala, Tomato, Curry, Chatpata, Chicken etc. And now we have the Maggi Vegetable Atta Noodles which is supposed to be made of Atta - which is the Hindi term for Wheat Flour. It takes 2 minutes to cook Maggi and though not wholesome, it is a satisfying meal in itself. Add vegetables or egg to it when you are not feeling that lazy and u have a wholesome meal too.
So our answer for that day was Maggi!

Maggi 2 Minute Noodles

To cook Maggi: Look at directions on the package.

Delicious Maggi Masala Noodles

The Story of the Dosa

"Yedukondala Vaada Venkataramana Govinda Govindaa.." which translates to "Lord of the Seven hills, Lord Venkataramana, I hereby call on you"...

Lord Venkateshwara's Abode at Tirumala. Photo Source: www.wikipedia.com

I am a devotee of the famous Hindu God, Lord Venkateshwara of the ever so famous Tirumala/Tirupathi hills. As we were growing up it was a tradition in our home to visit the Tirumala shrine atop the 7 hills in Tirupathi located in the state of Andhra Pradesh in Southern India. This beautiful shrine can be seen as a small speck of light on top of a beautiful gopuram from Tirupathi which is at the foothills of Tirumala. Traditionally we would go there as a family and usually took a car or a bus ride to the shrine. But many a times we have tread the path that millions take, that is of walking to the top - walking the thousands of steps through the hills to reach the top. This is my favourite part of the trip. It was such fun to walk together as a family stopping of and on to drink a Lemon Soda or to buy some roadside snack or to stop for a quick brunch. Talking and sharing snippets of gossip or stories. These are some cherished memories that I treasure.
And this brings me to the reason for this blog. Everytime we walked to Tirumala, we would set out from the foothills - a place called Alipiri. We would start at 6 a.m in the morning when it was still dark. And about 1/4 way through at about 9 a.m we would stop at this hillside store to eat breakfast. This store - not really a store, but a hut thatched with Palm leaves was a small breakfast joint run by this old lady, her son and her daughter-in-law. She would sit outside her little hut in front of a stove made of bricks and fueled by wooden logs, making the most delicious Dosas I have had. They were nothing great, just the softest homestyle dosas that were served on a small plantian leaf with a delicious coconut chutney to go along. Maybe just that after such a long walk, we were always hungry or maybe they really were the best dosas, I dont know. Just the wonderful climate on the hills, the cold hard hillside stone benches where we sat and ate, and the old lady making hot dosas for us we ate, is a treasured memory in my heart. My dad and I always enjoyed these dosas and the delicious watery coconut chutney that she served with it. And everytime I make Dosas I always think of the Old lady of the Hillside cafe and hope and pray that she is still doing good and serving all those hungry travellers.
So in dedication of this old lady, I am blogging the recipe of my Dosa and Chutney that go along with it. Hope you guys enjoy this recipe.

Dosa

Ingredients:
3 1/2 cups Ponni Boiled Rice (or any brand of Boiled Rice, also called Uppudu Bee-am in Telugu, Pulungal Arsi in Tamil and Kusubalakki in Kannada)
1/2 cup Ponni Raw Rice (or any regular rice variety)
1 cup Whole White Urad (called Urad Gota)
1 tsp Methi Seeds
Salt to taste

Method:
1. Soak the two rice and Methi Seeds together. Soak overnight.
2. Soak the Whole Urad for atleast 4 to 5 hours or overnight.
3. First grind the soaked urad for 1/2hour in grinder or a mixie, adding water little at a time. Grind until the Urad is soft and fully ground. Keep aside.
4. Then grind the soaked rice and methi until almost soft by adding enough water while grinding. Use a wooden or a rubber ladle to mix the batter as it grinds so that it is evenly ground.
5. Then combine both the ground batter (urad and rice). Mix well. You may mix it by hand. I usually add the ground urad to the rice in the grinder in the end for just another round. So that it is evenly mixed. Then add the salt and mix well.

To Ferment:
1. I usually preheat my oven at 375F for 5 minutes. Turn off the oven and then place the dish containing the batter in the warm oven to ferment for atleast 6 hours. Make sure u keep the batter covered. You may place a big plate below the dish so that if the batter over ferments it does not mess up your oven.
2. People living in hot climates or tropical climate may just leave the batter on the kitchen counter for fermenting.

Basic Dosa Batter

Making the Dosas:
1. Mix the batter well before using to make dosas.
2. Heat a flat griddle (or a tava) until hot. Using 1/2 a chopped onion dab some oil ont he tava and rub the onion back and forth on the tava. This ensures that the Dosa does not to the pan.
3. Take a ladle full of batter and pour in the center of the pan. Use the ladle to spread the batter evenly on the pan into a circular dosa. Dribble some oil on the dosa.
4. Cook until the Dosa is golden brown. Then using a spatula turn the over onto its other side. Roast for another 2 minutes. Remove fold and serve hot with Peanut/Coconut Chutney.

Making the Dosa

Dosa with Peanut Chutney

Note: For Chutney, Please see Recipe of Peanut Chutney

Okra Sambar (Bendakaaya Sambar)

Okra is one of the favourite vegetables of our home. We use this green, tender, sticky vegetable in many dishes. The ease of availability of Okra in the Indian Grocery Stores across the US makes it a popular and regularly used vegetable. Today our meal was simple but yet delicious Okra Sambar with hot rice. Sambar - the South Indian staple is a unique blend of Toor Dal, Tomatoes, Sambar Powder and any vegetable of your choice. The most popular vegetables used in Sambar are Pearl Onions, Sorakai or Bottle Gourd, Drumstick or MunagaKaaya and Okra. Here I present to you my favourite among all types of Sambar, Okra Sambar or Bendakaaya Sambar. Hope you enjoy this recipe.

Ingredients:
2 cups Okra - Chopped into 3 inch pieces
1 cup Toor Dal
1 Big Tomato - Chopped into Cubes
1 lime sized Tamarind - Soaked in warm water
2 tsp Sambar Powder
Salt to taste
a few sprigs Cilantro (Coriander Leaves)- Chopped fine for Garnishing

For Seasoning:
1 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Methi Seeds (Fenugreek seeds)
a few curry leaves
1 small Onion - Chopped Lengthwise

Method:
1. Boil the toor Dal in about 4 cups of Water in a Pressure Cooker for about 2 whistles. Cool. Open the cooker and slightly mash the cooked dal with a Ladle (or a Pappu Gutthi - a round wooden disc at the end of a long handle used to mash dal in traditional Indian homes in South India). Keep aside.
2. Fry the chopped okra in 2 tsp Oil on medium heat in pan for about 10 minutes.
3. Squeeze the pulp out of the soaked tamarind. Use this pulp and the tamarind water. Combine this with the fried Okra. Add the chopped tomatoes, the sambar powder and salt and boil on the stove for about 10 minutes on medium heat.
4. Then add the mashed dal and mix well. Boil for another 10 more minutes.
5. In a pan, heat the oil for the seasoning. Add the Mustard seeds. Allow them to splutter, then add the methi seeds and curry leaves. After about a minute, add the chopped onions and saute until golden brown.
6. Then pour the seasoning on the Sambar. Garnish with Chopped Cilantro (or coriander leaves).
7. Serve Hot with Rice.

Ginger Chutney (Allum Kobbari Chutney)

Ginger root is used extensively as a spice in many if not most cuisines of the world. The sweet-sour taste of ginger, its somewhat pungent fragrance and taste originates from the essential oils in its constitution. Ginger is used in a variety of cuisines and is known for its capacity in covering up other odor producing foods. (Source of the above: www.wikipedia.org) The Chinese use it vastly in their cooking. It is used in tea in many parts of the world. In India, ‘adrak chai’ is known all over and conjures up images of a hot cup of fragrant tea in any Indian mind. It has several medicinal uses. It is mainly used to cure indigestion, nausea and motion sickness. This wonderful versatile root has an important place in Ayurveda.
I like to use this root in most of my cooking. It gives my dishes a mild, aromatic flavor to them. In my home, my mom always made this special Ginger Kobbari Chutney (Ginger and Coconut Chutney) along with Pesrattu (a special Dosa made from Moong Beans). This delicious chutney can also be eaten with Hot Rice and Ghee. Hope you enjoy this recipe.

Ingredients:

4 tablespoons chopped ginger
1 cup grated dry copra (or you may use Desiccated Coconut)
5 Dry red chillies
1 tsp salt (or to taste)
1 small piece tamarind
½ tsp Sugar
1 tsp oil

Ingredients for Ginger Chutney

Method:

Soak the tamarind in 1/4 cup of water. Wash, Peel and chop the ginger to small pieces Fry the chopped ginger with a teaspoon of oil until it is golden brown in color. Fry the Dry Red chillies with little oil until they are crisp. Grate the dry Copra. Grind the fried ginger, RedChillies, grated Copra, soaked tamarind, salt, and sugar together with the tamarind water in a mixer/blender. Grind the chutney a little coarse (make sure it does not become too pasty).

Serve the Chutney with Pesarattu or Hot Rice and Ghee.
Ginger Chutney (Allum Kobbari Chutney)

Rice Roti (Akki Roti)

Rice Roti or Akki Roti as it is traditionally called in Karnataka is a famous breakfast item that is popular in most Karnataka homes. This traditional roti (bread) is made from Rice flour and served hot with Chutney in the Southern part of Karnataka. In North Karnataka this roti is served with Eggplant gravy or with Moong Usli (a traditional lentil dish). Switch the Rice flour with Ragi Flour and you have the delicious Ragi Roti. This is an all time favourite at my home. When I was growing up my grandmom made this Roti for us. She would add a dollop of fresh homemade butter on top and side it with peanut chutney before she served it for us. Yumm! Hope you guys enjoy this recipe.

Ingredients:
4 Cups Rice Flour
1 Big Onion Finely Chopped
4 Green Chillies - Finely Chopped or Minced
1 tbsp grated carrot
1 tbsp chopped cilantro leaves (coriander leaves)
2 tsp coarsely pound cumin (jeera) seeds
1 tsp salt (or to taste)
1 cup water (or enough for kneading the dough)
2 tbsp oil


Ingredients for Rice Roti

Method:
Mix all the ingredients above, except the Flour, Oil and water in a mixing bowl. Allow the mixture to sit for 5 minutes. Then add the Rice Flour n admix well. Add enough water to bind all the ingredients together to form one whole mass (like Chapathi dough). Grease a frying pan (or tava) with 2 tsp oil. Take a ball of the mixture(as big as a tennis ball) and place it in the middle of the greased frying pan. Flatten the mixture on the pan with your fingers until it is round and flat. Spread a little oil on it. Cover the frying pan with a lid and cook it on med-low flame until it is cooked (color changes to cream). Remove the lid and roast it for a couple of minutes. Turn it and roast it on the other side for a few more minutes or until golden brown. Serve hot with Chutney, Sambar or just plain fresh butter.


Rice Roti


Rice Roti with Radish Sambar

Lemon Rasam

Our weekend was busy with a visit to the local Zoo with a group of friends. Ever since my kids were born our Zoo visits have increased every year. Something for them to do during the summer and somewhere for us to take them too. We had a picnic at the Zoo, and it was a busy, hot tiring day. But we were all having so much fun, that we did not want to forgo the company in the evening. We all decided to pile on to one of our friends home for Tea. Along with tea was Bhel and other junk food. Evening tea led to dinner. And after a tiring day we decided to go easy with dinner and have just plain rice with rasam.
Ask any South Indian and they will tell you what the feeling is like. Rice with Rasam is as close as it gets to manna in Heaven! So after this busy day, my friend Radhika, who I must say is an excellent cook – made this out-of-the-world Lemon Rasam. It was just perfect with hot rice and ghee. My kids had a wholesome meal and all of us really enjoyed. A perfect end to a lovely day. So here goes, the recipe for Lemon Rasam (or as it is called in Kannada ‘Tili Saaru with Nimbekai’.

Ingredients:
½ Cup Toor Dal
2 Tomatoes – Chopped into cubes
½ bunch Cilantro – Finely chopped
Curry leaves – a few sprigs
Juice of ½ a lime
Salt to taste

To be ground into paste:
1 tsp Cumin seeds (Jeera)
4 Green chillies
½ tsp Hing (Asafoetida)
½ tsp Turmeric powder
2 tbsp Fresh grated coconut

For seasoning:
2 tbsp Oil
1 tsp Mustard seeds
½ tsp Cumin seeds (Jeera )
A few curry leaves

Method:
Cook the Toor dal with a little turmeric powder and and about 5 cups of water in a pressure cooker for 2 or 3 whistles. Cool and then mash the dal well with a ladle.
In a pan, add the chopped tomatoes, cilantro, curry leaves, ground paste and salt and boil for about 10 minutes. Then add the dal and dal water and boil for another 5 to 8 minutes. Season with mustard seeds, cumin seeds and curry leaves. Add the juice of half a lime and mix well. Garnish with some more cilantro and serve hot with rice.

Eggplant Fry

Eggplant or Brinjals (also called Aubergines) are available in a variety of shapes and colors. The most common Indian variety available here in the US are the small purple round eggplants and the long purple Eggplants (available in the Indian stores). American grocers usually carry the big huge purple eggplants that serve great for Baingan Bharta, a traditional North Indian Eggplant dish. Other types of eggplant available in India are the long green variety and the small round green variety, both tender and buttery to taste when cooked. This versatile vegetable is rich in Iron and can be cooked in many ways.
I learnt how to make this dish from my Mom. It is my favorite among all the Eggplant dishes. It is traditional to Tamilian cuisine and is called “Katrikaa Podi Poriyal” which literally translates to Eggplant Curry made with a Powder. This dry roasted curry tastes delicious as a side to Rice with Dal, Sambar or Rasam. Hope you all enjoy this recipe as much my family does.


Fresh Eggplants

Ingredients:

8 to 10 Eggplants (Brinjals – Small round or long purple or green will be good)
1/2 tsp Turmeric Powder
½ tsp Red Chilli Powder
1 tsp salt (or to taste)

For the dry powder:
1/2 cup urad dal
1/2 cup channa dal
1/4 cup toor dal
1/4 cup dhaniya seeds (coriander seeds)
10 to 12 Dry red chillies
1 tsp asafoetida (hing)

For seasoning:
3 tbsp oil
1/2 tsp Mustard seeds
1/2 tsp Urad Dal
½ tsp Channa Dal
A few sprigs Curry leaves


Podi for Eggplant Fry



Method:

To make the powder: Dry roast the ingredients for the powder separately. The dals should be roasted on medium flame until light brown. Combine all of them and grind to a smooth powder.
To make the fry: Chop the eggplant into long pieces and store in cold water. Otherwise they will become brown on the outside. Heat oil in a pan. Add the mustard seeds. After they spultter add the urad dal, channa dal and curry leaves. Drain the water from the Eggplant and add to the seasoning. Add salt and sauté gently stirring in between until the pieces are tender. Roast on medium flame until dry or for 10 minutes. Then add 3 to 4 tsp of the dry powder and mix well. Serve hot with rice and dal or Sambar.
Additional Info:
The remaining powder can be stored in an airtight container for later use. You can make this dish by using raw banana or fresh methi or fenugreek leaves instead of eggplant/brinjal.

Eggplant Fry - In the Process

Delicious Eggplant Fry

Maddur Vada

This name conjures up images in my mind of a train ride from Bangalore to Mysore. Maddur is a small town somewhere midway between Bangalore and Mysore in Karnataka, India. Ask anyone who is familiar with this part of the country and they will tell you what Maddur is famous for – “Maddur Vada”. This delicious vada is sold by hawkers yelling ‘Vada, Vada, Maddur Vada, Maddur Vada’ at the Railway station in Maddur. It is served hot on a small plantain leaf or a sheet of paper, with spicy coconut chutney. One vada is as big as small salad plate, enough to satisfy your evening cravings for a hot tea time snack. Served with tea, it is a perfect combination. Travellers by road to Mysore, need not miss it too. The famous ‘Maddur Tiffany’s’ a decent wayside restaurant on the Highway between Banglore and Mysore also serves this delicious snack. It is usually served hot with Coconut chutney and Sambar. Eat it as a snack along with coffee or tea and you are set for the rest of your journey.

Crispy Maddur Vada

Ingredients:
1 cup Fine Suji or Fine Semolina(or Bombay Rava)
1/2 cup Rice Flour
1/4 cup Maida or All Purpose Flour
1 tsp Red chilli powder
5 tbsp Hot oil for kneading
2 big onions finely chopped onions
1 small bunch Cilantro (Coriander leaves) Finely chopped
1 small bunch Curry leaves Finely chopped
7 Green chillies finely chopped or minced
2 tsp salt (or to taste)
4 cups oil for deep frying

Method:
1. In a mixing bowl put the rice flour, maida, suji, red chilli powder salt and hot oil and mix well.
2. Add the chopped - onions. cilantro, curry leaves and chillies and mix with water to make a thick paste.
3. Take a golf size ball of this mixture and flatten on your hand (apply a little oil over your hand before you do this) or a greased plastic sheet.
4. Drop into hot oil and deep fry until golden brown.
5. Serve hot with cocunut chutney and/or sambar.

Storage Tips:
Stays fresh for a day. Seal in a tight container.