tag:blogger.com,1999:blog-90359117666833855522024-03-13T23:23:17.075-07:00Mumbaikar at heartPriya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-9035911766683385552.post-45846643435080852032010-05-23T09:28:00.000-07:002010-05-23T09:38:02.833-07:00Proud Mom!!!This month my elder son Adit made me proud when he won the 4th place in the local beginner Karate competition. It has not been one of his favourites until now but he still has tried to do his part for my sake and excelled at it. Now he looks at Karate with renewed interest and vigour and is trying to further in his pursuits.Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com1tag:blogger.com,1999:blog-9035911766683385552.post-43401687587910114942010-05-23T09:23:00.000-07:002010-05-23T09:28:35.392-07:00Message<p>Dear All,</p><p>I have been almost non existent on the blogging scene for sometime now as I have been occupied by a lot of personal matters which almost takes up all my time and priority. So this time has been a sort of break time for me which I hope will end in the near future when I can resume with my blogging. Till that time I would like to thank all my fellow bloggers and others who have visited my blog or left their valuable comments on my blog for all their support and appreciation.</p>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com0tag:blogger.com,1999:blog-9035911766683385552.post-35361390649730475262010-04-16T06:56:00.000-07:002010-04-16T07:45:51.653-07:00Jhatpat Tarattipaal<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw-rhAcA_FTyzaRdNCLnVC98uZ_GhQ8dwPN8f0iXbLli7-XIvLTEwhsgaxn8POowZ0tmKcyFlTalWEoUCpGaNKK6X4695DzhvwVxU9WNi8Xd-1ug2SDk5zvOEpi_fot5ehO7SgJnQetx4/s1600/Picture.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460746254810259138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw-rhAcA_FTyzaRdNCLnVC98uZ_GhQ8dwPN8f0iXbLli7-XIvLTEwhsgaxn8POowZ0tmKcyFlTalWEoUCpGaNKK6X4695DzhvwVxU9WNi8Xd-1ug2SDk5zvOEpi_fot5ehO7SgJnQetx4/s200/Picture.jpg" /></a><br /><div>This is one of the most time consuming simple dishes that kids and adults love alike. It is traditionally made by simmering milk for a long time while continiously stirring it and then adding just the sugar to it. At the end of the simmering process ( you reduce a litre of milk to less than r equal to 1/4 litre of milk.) when you add the sugar the milk gets split and that gives the sweet the rquired texture. Traditionally a litre of milk requires a glass of sugar.</div><br /><div>Here I have used condensed milk and used the microwave and thereby reduced the cooking time from about an hour to 6-7 minutes. Also reduce the effort of constantly stirring it.</div><br /><div></div><div>Ingredients:</div><br /><div></div><div>1 can condensed milk</div><div>1 tbsp Milk powder (Nido/dry milk powder)</div><div>2 tsp curd </div><div>1 big tsp ghee</div><div></div><br /><div>Procedure:</div><div></div><br /><div>In a big bowl mix all the ingredients for the dish and place the bowl in the microwave. Cook it on full power for 5 -7 minutes keeping a close watch on it so that it does not overflow stirring every now and then. It will soon curdle and get to the required consistency very soon.</div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com3tag:blogger.com,1999:blog-9035911766683385552.post-85263859017946677632010-04-16T06:36:00.000-07:002010-04-16T06:55:32.516-07:00Sweet and sour Mango relish<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kvlsrsAK44svASXoNe3aCGgkwoWP5OwEdQY5Za6cvHQWJA-ZOqYpwDAWQzDntYGNOXlEPK0NY2oDjXBXbJlXaTvh_o2dEb0Hc64zZlaLHk1cZt-FtmED9sjRAWOwLM5hDZadLFG5OI0/s1600/Picture+523.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460733387473756786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kvlsrsAK44svASXoNe3aCGgkwoWP5OwEdQY5Za6cvHQWJA-ZOqYpwDAWQzDntYGNOXlEPK0NY2oDjXBXbJlXaTvh_o2dEb0Hc64zZlaLHk1cZt-FtmED9sjRAWOwLM5hDZadLFG5OI0/s200/Picture+523.jpg" /></a><br /><div>Traditionally in most South Indian meals this dish is served alongwith many other chutneys and raitas. </div><br /><div>On the event of the Tamil New year though it is customary to include a dish which is sour,another which is sweet . Similarly one dish has to include something bitter with the neem flowers(Veppampoo). This is done symbolic of the sweet, spicy, sour and bitter events that are a part of every human beings life. It teaches us to accept all the situations in the same manner and deal with them efficiently.</div><br /><p><strong>Ingredients:</strong></p><p>1/4 cup peeled thinly sliced Raw mango</p><p>1/2 tsp turmeric powder</p><p>2 green chillies slit lengthwise</p><p>1/2 tsp mustard seeds</p><p>1/4 tsp split black gram dal</p><p>asafoetida a pinch</p><p>3 tbsp jaggery</p><p>2-3 sprigs of neem flowers.</p><p>Cardamom powder a pinch</p><p>Few curry leaves</p><p>salt to taste</p><p></p><br /><p>Procedure:</p><p>Boil the raw mango with a little water, salt, turmeric and the green chillies.</p><p>Mash them lightly and set aside.</p><p>In a pan melt the jaggery with very little water and drain any scum that might arise.</p><p>To it add the mango mixture.</p><p>In a pan heat the oil and temper it with the mustard seeds. When they crackle add the asafoetida, split black gram dal and curry leaves.</p><p>Add this tempering to the mango jaggery mixture and serve with other South Indian dishes.</p>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com0tag:blogger.com,1999:blog-9035911766683385552.post-64928607216212611212010-04-16T06:00:00.000-07:002010-04-16T06:40:30.895-07:00Tomato Thair Pachadi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gaoyhwGojmOOhyphenhyphen1wRSI2tMiSY8sXIZ3aFSOyzOvBj32eBWZUYGIMItYnryZgAgmWrzz2LZewa6-WQaDsb5L7uJ37Ie1uyWxBZnNt47k8NapXhdiPFwojC475sYOyZQMYIMPZVSJF2fM/s1600/Picture+522.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460728197057386802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gaoyhwGojmOOhyphenhyphen1wRSI2tMiSY8sXIZ3aFSOyzOvBj32eBWZUYGIMItYnryZgAgmWrzz2LZewa6-WQaDsb5L7uJ37Ie1uyWxBZnNt47k8NapXhdiPFwojC475sYOyZQMYIMPZVSJF2fM/s200/Picture+522.jpg" /></a><br /><div>Everyone of us makes a tomato raita now and then. Each one of us makes it differently. This version is a typical South Indian version made with coconut. The coconut gives it a unmatched texture and the chillies give it the required sting. It goes well as a dip or a side dish with many Indian entrees.</div><div></div><br /><div><strong>Ingredients:</strong></div><br /><div></div><div>2 cups thick curds/fat free sour cream</div><div>1/2 cup chopped tomatoes pulp removed</div><div>2 green chillies</div><div>1 tbsp grated coconut</div><div>1/2 tsp cumin seeds</div><div>chopped coriander for garnish</div><div>2 tsp oil</div><div>1/4 tsp mustard seeds</div><div>1 tsp split urad dal</div><div>few curry leaves </div><div>asafoetida a pinch</div><div>salt to taste</div><div></div><br /><div><strong>Procedure:</strong></div><div></div><br /><div>Grind the coconut, cumin seeds and green chillies in a mixer.</div><div>In a bowl combine the curds, coconut green chilli mixture and chopped tomatoes.</div><div>Add salt to taste .</div><div>In a kadhai heat a little oil and temper it with mustard seeds and asafoetida and urad dal(split black gram dal) and curry leaves.</div><div>Garnish with chopped coriander and serve it chilled with rice/rotis.</div><div>You could also make this raita with chopped cucumber or fried okra.</div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com1tag:blogger.com,1999:blog-9035911766683385552.post-63211088017964980032010-03-24T19:17:00.000-07:002010-03-25T05:58:00.816-07:00White Chocolate Mousse Tarts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-Aml12VeqEpgqqOUHA-Qz-T1LSD0r2KyHmKFnUQCMJn1h-mHtT3knQu82edpO_kRfegkRSouPRc_uDmnXB8K6lLxABIme9TIvsh4k2NX2iFvXU-wJcjJ4FKqNkfHov_3e917vYXvaAk/s1600/Picture+407.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452554262287508834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-Aml12VeqEpgqqOUHA-Qz-T1LSD0r2KyHmKFnUQCMJn1h-mHtT3knQu82edpO_kRfegkRSouPRc_uDmnXB8K6lLxABIme9TIvsh4k2NX2iFvXU-wJcjJ4FKqNkfHov_3e917vYXvaAk/s200/Picture+407.jpg" /></a><br /><div>Chocolate!!! just hearing the name gets us all drooling and craving for it. Kids and adults alike love chocalate but a fortunate few can actually devour it guilt free. We had this impromptu potluck party planned at one of our dear friends house at half a days notice. So we all planned an elaborate menu over the phone and by meeting each other for a few minutes at our kids school.</div><br /><div>We all together planned out the spread as jeera rice, kadhi, rajma, peas stuffed puri, ras malai,Hyderabadi Mirch ka salan, refried bean-salsa dip with tortilla chips, veg cutlets, cabbage subzi, corn salad and a non vegetarian entree. I had chosen to make the Mirch ka salan and corn salad but at the last moment thought of making a special dessert for the kids mostly 4-5 year olds and a couple 9 yr olds. I just bought these mini graham cracker pie crusts from the store checked the recipe on the back of it and found the recipe for the white chocolate mousse.</div><br /><div></div><br /><div>Ingredients:</div><br /><div>1 can (14 oz) sweetened condensed milk</div><div>6 oz white chocolate, chopped about 6 squares of a baking bar of chocolate</div><div>1/2 tsp almond extract</div><div>2 cups whipped cream</div><div>12 mini graham cracker ready piecrusts</div><div></div><br /><br /><div><strong>Procedure:</strong></div><br /><div>Brush the pie crusts with beaten egg whites and bake them for 5 minutes before filling at 375 degree F.</div><br /><div>Chill a large mixing bowl and the beaters of a electric mixer in the refrigerator for about half an hour.</div><br /><div>In a medium saucepan combine the sweetened condensed milk and the chopped white chocolate.</div><br /><div>Cook and kepp stirring on a very low heat till the chocolate melts. </div><br /><div>Remove from heat and stir in the almond extract.</div><br /><div>Cool to room temperature stirring it occasionally.</div><br /><div>In the meanwhile , take the chilled bowl and beaters and beat the whipping cream on medium speed of electric mixer until soft peaks form. </div><br /><div>Fold into it the condensed milk chocolate mixture very gently and spoon this mixture into the lightly baked pie crusts.</div><br /><div>Refrigerate for atleast 4 hours or until set.</div><br /><div>Garnish as desired with chocolate flakes or sprinkles (as I did) and keep refrigerated until ready to serve.</div><div> </div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com3tag:blogger.com,1999:blog-9035911766683385552.post-2407408479599586662010-03-24T18:52:00.000-07:002010-03-24T19:16:41.918-07:00No fuss corn salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNxjAM-5izVOf-HnsWb2o7BmfxjiHyemgmnicJLK4tAyIK1Es0fw9uPZXwV8wy1jIfUn5jdmdlV9MXGRLsKaYxDOpRkemjzSzovQCBfrlL0ocx0-HPmLn1QE3xgzAstfg7hszCFfsDqk/s1600/Picture+391.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452389434066999506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNxjAM-5izVOf-HnsWb2o7BmfxjiHyemgmnicJLK4tAyIK1Es0fw9uPZXwV8wy1jIfUn5jdmdlV9MXGRLsKaYxDOpRkemjzSzovQCBfrlL0ocx0-HPmLn1QE3xgzAstfg7hszCFfsDqk/s200/Picture+391.jpg" /></a><br /><div>When we have to entertain and plan to serve a starter or salad we tend to think about the all so predictable green salad.But sometimes we do not have the cucumbers or carrots handy. We can still attempt to dish out a bright and yummy sald with ingredients in our freezer and pantry.You do not have to chop much and can assemble this mess free salad just minutes before the guests arrive. I could try to take this as an additional item for my potluck party at my friends place along with a main vegetable and dessert. It goes along just great with our rice and rotis and veggies and similarly as a side dish with non-vegetarian entrees.</div><br /><div></div><br /><div><strong>Ingredients:</strong> </div><br /><div>1 200 -250 gm pack of frozen sweet corn</div><br /><div>2-3 tbsp roasted red peppers { easily available in jars at supermarkets and grocers}</div><br /><div>If not just grill some red peppers after smearing them with olive oil and slicing them till the skin starts to char and it gives out a smoky aroma.</div><br /><div>2 tsp lemon juice</div><br /><div>2 tsp extra virgin olive oil</div><br /><div>salt </div><br /><div>pepper</div><br /><div>1 tsp red hot cayenne pepper sauce( Franks red hot wings sauce)</div><br /><div>1 tbsp drained marinated capers</div><br /><div>cilantro/coriander leaves for garnish</div><br /><div></div><br /><div><strong>Procedure:</strong></div><br /><div>In a bowl just combine the thawed and lightly steamed( I use the ziploc steam bags that way no vessels to clean after preparing) corn and capers.</div><br /><div>Mix the extra virgin olive oil, lemon juice salt and pepper in a small cup and pour this vinaigrette dressing over the corn .</div><br /><div>Also add to this the marinated roasted red peppers slightly cut into small strips and the hot sauce and mix well.</div><br /><div>Garnish it with finely chopped cilantro leaves and keep it refrigerated until you are ready to serve.</div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com1tag:blogger.com,1999:blog-9035911766683385552.post-8741641808712882072010-03-02T17:11:00.000-08:002010-03-04T08:53:57.488-08:00Award<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwY0LEHKWg2UNgzm75zsP8krgbpWUbvYuim7GEYxzAI4fgwB2mQoZZBM7wYWVAlg8CRRUR2RAVapsGcsu2R0A1UG3sEyB-JS_FBegTta4-zyFEhFFl97zC32TEo5weDFKlYaQ57obtr0/s200/award1blg.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 199px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwY0LEHKWg2UNgzm75zsP8krgbpWUbvYuim7GEYxzAI4fgwB2mQoZZBM7wYWVAlg8CRRUR2RAVapsGcsu2R0A1UG3sEyB-JS_FBegTta4-zyFEhFFl97zC32TEo5weDFKlYaQ57obtr0/s200/award1blg.jpg" /></a> Thank you <a href="http://susvaad.blogspot.com/">Ramya</a> for considering me for this award. I am truly honoured and humbled by this appreciation. I would like to pass on this honor to <a href="http://joyofcooking247.blogspot.com/">Jagruti</a> of Joy of Cooking.<br />Rules for accepting these awards: 1. Thank the person who presented you with this award.2. Pass it on to one or many blogger friends.<br /><div>This award is motivating enough for me to post more recipes on my blog.<br /></div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com5tag:blogger.com,1999:blog-9035911766683385552.post-21950898746089666502010-02-18T10:22:00.000-08:002010-03-23T11:47:50.744-07:00Vegetable Pilaf/Pulao<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1UV2czJKcJL4JZpITEHW1TXv2xlZFxsFYkpUmTr3o7nw_MWDni1vjafh3B9zDs1D0fzCHg8CNZoo_m3hCsRQ1o9SY9K-58knuqRXbcRY3FMc6DypZElrXEjw47LImBdShCOvPaxK-J8/s1600-h/Picture+348.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451900418102328770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1UV2czJKcJL4JZpITEHW1TXv2xlZFxsFYkpUmTr3o7nw_MWDni1vjafh3B9zDs1D0fzCHg8CNZoo_m3hCsRQ1o9SY9K-58knuqRXbcRY3FMc6DypZElrXEjw47LImBdShCOvPaxK-J8/s200/Picture+348.jpg" /></a><br /><br /><div>It has been a long time since I posted something . These past month or so has been so busy and hectic for me that although there was no dearth of cooking , the time required to post something good has been scarce. I hope this next recipe kinda makes up for that lost time.This dish needs no introduction as it is well known across the world and each family might have their own version of it. That is why I thought I could share my version of this recipe with all of you. This is a complete meal in itself for just our family , but at the same time it can mean a feast when you have guests over.Our very own versatile pulao, but of course with a fresh homemade masala(seasoning).</div><br /><div></div><br /><br /><div><strong>Ingredients:</strong></div><br /><div>2 cups Long grain Basmati rice</div><div>4 cups water</div><div>2 cups mixed veggies</div><div>( Generally it is carrots, french beans, cauliflower, peas,potatoes. You could also have coloured peppers,edamame,broccoli,corn etc anything that you have at that moment can make it special. Cut it all into medium thick 1 to 1 1/2 inch long pieces)</div><div>1/2 cup soaked soy granules(optional)</div><div>2 big onions finely sliced</div><div>3-4 bay leaves</div><div>1/2 cup coconut milk(optional)</div><div>1 tsp shah jeera(black cumin)</div><div>salt to taste</div><div>oil for sauteing the veggies</div><div>Pulao masala</div><br /><div></div><br /><div><strong>For the homemade masala/seasoning</strong></div><br /><div>1 tsp cumin seeds</div><div>3/4 tsppeppercorns</div><div>4-5 green chillies</div><div>1 inch piece ginger</div><div>3-4 cloves garlic</div><div>1 inch stick of cinnamon</div><div>3-4 cloves</div><div>2-3 cardamoms</div><div>1 tsp poppy seeds(khus-khus)</div><div>1 1/2 tsp fennel seeds(saunf)</div><div>1 tsp coriander seeds</div><div>asafoetida(hing) pinch</div><br /><div>Mix all the ingredients for the masala in a mixer and grind it coarse without adding any water.</div><div></div><div></div><div></div><br /><div>Soak the rice in water for about half an hour. You could add a little pinch of soda to it so that the grains dont break while cooking.</div><div></div><div></div><br /><div>In a stainless steel/nonstick pressure cooker or a heavy bottom pan, heat some oil and add to it the shah jeera seeds and when they crackle add the bay leaves. </div><br /><div></div><div></div><div></div><div>Then add the onions to it and saute them till they are transluscent. </div><div></div><div></div><div></div><br /><div>To it add the veggies the drained rice and pulao masala and fry it for a minute or two .You could add the drained soy granules at this point.</div><div></div><div></div><br /><div></div><div>Then add the water to it just enough to cover the rice veggie mixture The 2 cups water to one cup rice works good but I generally keep it at the just covering the whole pulao mixture roughly.</div><div></div><div></div><div></div><div></div><br /><div>Pressure cook it for one whistle or if using a open pan just till the rice is cooked but firm and seperate.</div><div></div><div></div><div></div><div>Also you could add the coconut milk at this time.</div><br /><div></div><div></div><br /><div></div><div>Garnish with fried cashews/raisins , mint or coriander leaves or even fried onions.</div><br /><div></div><div></div><div></div><div>Serve it hot with papads and onion raita .</div><br /><div></div><div><strong></strong></div><br /><div><strong>P. S .</strong> You could also make this Jain version by skipping the onion, garlic and potatoes. The raita could be a cucumber or boondi raita too.</div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com3tag:blogger.com,1999:blog-9035911766683385552.post-75675012000596727662010-02-03T06:12:00.000-08:002010-02-03T17:47:57.830-08:00Mango-Halwa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzA4VBDj7MgOMkV-wmV6Gp7hUi-cbeD0Ps0kE52r9ZwT3kXpwyy3Au-lHMwdCLqRs8Im-a68R-9DFa2SCryjbEa7rZcjZh36ey_YnIzLhM0wJvKJnXCu_2RcGBbA4jEIqEnWE55Whyf3w/s1600-h/Picture+372.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434198801345113890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzA4VBDj7MgOMkV-wmV6Gp7hUi-cbeD0Ps0kE52r9ZwT3kXpwyy3Au-lHMwdCLqRs8Im-a68R-9DFa2SCryjbEa7rZcjZh36ey_YnIzLhM0wJvKJnXCu_2RcGBbA4jEIqEnWE55Whyf3w/s200/Picture+372.jpg" /></a><br /><div>I bought this can of Alphonso mango pulp like I always do to make either Aamras or Mango Kulfi when I was grocery shopping last week. But this time I wanted to do something new with it and when I was casually browsing through a cookbook Samaithu Paar by the late Smt.Meenakshi Ammal gifted to me by my friend I came across this recipe and thought Well!!!! I think I should give it a try. And to my surprise it came out well. Another reason for me to make it was that I was supposed to meet one of my friends who is a sweet freak .</div><br /><div>This is a very simple to make dish (I generally like to try only the simple to make sweet dishes)The more involved ones I reserve it for the spicy and savoury things as I personally love to eat that kind of food.</div><br /><div></div><div></div><div><strong>Ingredients:</strong></div><div>4 cups mango pulp</div><div>2 cups sugar (if using fresh mango pulp)/1 1/4 cup sugar if using canned pulp</div><div>30-35 gm cashewnuts </div><div>About 200 gm ghee</div><div>8 green cardamoms</div><div>Borneal flakes(Pachaikarpooram) a pinch (optional)</div><br /><div></div><div><strong>Procedure:</strong></div><div>If using fresh mango pulp see to it that there are no lumps in it.</div><div>In a wide mouth heavy vessel bring the mango pulp to a boil stirring now and then.</div><div>When the pulp starts boiling add the sugar and stir continuously.</div><div>Fry the broken cashewnuts in a little ghee and add it to the boiling pulp and stir.</div><div>When the pulp has become thick, add the ghee gradually while stirring continuosly.</div><div>When the halwa starts leaving the sides of the vessel, remove from fire.</div><div>Add to it the cardamom powder and borneal flakes and mix well.</div><div>Pour the halwa onto a greased plate and let it cool.</div><div>Once cooled cut it into pieces and serve.</div><br /><div></div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com6tag:blogger.com,1999:blog-9035911766683385552.post-41935364670075097492010-01-20T18:09:00.000-08:002010-01-20T18:19:31.847-08:00A very touching thingThese past few days all that we see and hear about on Tv or elsewhere is about the tragic earthquake in Haiti. My heart goes out to all the people there for having to go through such a difficult time in their lives. Why do all these small and poor nations get affected by such huge calamities? Is'nt it enough that most of the people have to work hard to make ends meet and live a normal happy life?<br /><br />Well we have been getting requests for helping the affected people of Haiti in many different ways and we are planning to do something in our means to help these people get back on their feet and emerge stronger.<br /><br />But what my elder son Adit did today was very sudden and sweet on his part. When one of the child in the neighbourhood had come home for a donation towards Haiti through their school , before I could say something or get some money to hand it to the girl my son opened his piggy bank and picked out all possible quarters and handed it over to the girl. He said he wanted to do it and that he would want to do more if possible. The contribution would have been minimum but the thought behind it of a 9 year old made that a proud moment for me as a mother.Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com1tag:blogger.com,1999:blog-9035911766683385552.post-58750011978074899232010-01-08T12:36:00.000-08:002010-01-08T13:53:09.284-08:00Mumbai Pav-Bhaaji<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1OKdn_2KfeRro1C2DMroSvwvCRC9k-a7Qbz9rUVOKV-4kb02f5xfnOb6eYUAz_263cSB4PF2uGtViR0DLROByh5_Z_CTuvcZPgcaG0d7YjDAJfcgkV7LYqZYEcB42kg_3txO1RrHpQs/s1600-h/Picture+330.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5424489268182271442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1OKdn_2KfeRro1C2DMroSvwvCRC9k-a7Qbz9rUVOKV-4kb02f5xfnOb6eYUAz_263cSB4PF2uGtViR0DLROByh5_Z_CTuvcZPgcaG0d7YjDAJfcgkV7LYqZYEcB42kg_3txO1RrHpQs/s200/Picture+330.jpg" /></a><br /><div>A nice hot ,healthy vegetable with warm toasted bread(pav/dinner roll) is what you would crave for these cold wintry nights. Something which you can make as a one dish meal but could yet be very full of veggies, satisfying and rich. This dish sure does fit the bill in that case.</div><div>Pav-Bhaaji is Mumbai street food which is healthy inspite of being sold as street food.</div><div>You have yummy potatoes, cauliflower which has cancerfighting , bone strengthening propertiesand is heart healthy too, green peas which are high in fibre, capsicums(bellpeppers)which again have various health benefits and then the onions and garlic . By now you would agree with me that PavBhaaji is indeed a healthy food which can be enjoyed by young and old alike.</div><br /><div></div><br /><div><strong>Ingredients:</strong></div><br /><div>6-7 medium sized potatoes boiled, cooled and mashed</div><div>2 cups cauliflower boiled and mashed</div><div>1 cup green peas boiled and mashed</div><div>2 carrots grated</div><div>2-3 tomatoes finely chopped</div><div>2 cups capsicums finely chopped</div><div>4-5 medium onions finely chopped</div><div>1/2 beetroot boiled and mashed(for colouring)</div><div>2 tsp garlic paste</div><div>2-3 tsp Everest Pav-Bhaaji Masala(found commonly in your Indian grocery stores )</div><div>1/4 tsp red chilli powder</div><div>salt to taste</div><div>1-2 tbsp oil</div><div></div><br /><div><strong>For the garlic paste:</strong></div><br /><div>Soak 3-4 cloves of garlic with some red chillies for about half and hour and grind them in a mixer with some salt.</div><br /><div><strong>Procedure:</strong></div><br /><div>In a heavy bottomed pan heat some oil and saute the onions in it till they turn pink. </div><br /><div>To this add the finely chopped tomatoes and saute for a while. </div><br /><div>Then add the finely chopped capsicum and grated carrots and saute for some time adding little salt . </div><br /><div>Then add the garlic paste to it and fry for a while and now add the pav-bhaaji masala to it.</div><br /><div>Now to this add the boiled and mashed potatoes,beetroot, cauliflowers and peas.</div><br /><div>Add required salt, chilli powder and water to adjust the consistency. The aim is to get all the veggies mashed up and blended to a point where you cannot much identify them seperately.</div><br /><div>Let it come to a boil or till everything comes together.</div><br /><div>Serve it garnished with finely chopped onion, coriander and a wedge of lime by the side alongwith pav toasted with butter.</div><br /><div>You could also add a spoon of butter to the hot bhaaji(vegetable) just before serving it. That makes it into Special pav bhaaji.</div><br /><div>Great dish for when you many members to feed, for kitty parties, birthday parties and get togethers as well.</div><div>If you do not want to toast the pav when your guests arrive then you could do what my mom used to do. She used to butter the pav in the centre and the outside beforehand and set it aside .</div><div>Then when the guests arrive she would place each pav on a idli mould and steam it. This makes the pav hot & soft. But you should do this only when you have many people and you want to serve many at a time but serve immiedately. If kept for some time then the pav beomes soggy.</div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com2tag:blogger.com,1999:blog-9035911766683385552.post-45002421895668417152010-01-03T12:15:00.000-08:002010-01-06T10:22:08.278-08:00Chocolate-Walnut BurfiUpdated 12/5/10<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFL5HFLMg_h78fxAxV-E-_HqH8tBguK7chOvpUApPuKZy_Vawi4Vv9G3EKSu0v8XtMsv98joDS0nPdj14fydESgwavFTRVHwv-aEdrb53_69XdYphPtL37SFirwPJQCT2vp8MPPist8To/s1600-h/Picture+328.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422615280543678530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFL5HFLMg_h78fxAxV-E-_HqH8tBguK7chOvpUApPuKZy_Vawi4Vv9G3EKSu0v8XtMsv98joDS0nPdj14fydESgwavFTRVHwv-aEdrb53_69XdYphPtL37SFirwPJQCT2vp8MPPist8To/s200/Picture+328.jpg" /></a> . This recipe goes to the Desserts,Pastries & Ice-creams event conducted by Radhika of<a href="http://sourashtrakitchen.blogspot.com/2009/12/event-announcement-and-bloggeraid.htm">"</a><strong><a href="http://sourashtrakitchen.blogspot.com/2009/12/event-announcement-and-bloggeraid.html">Food for 7 stages in life-In love with DDPI(15-24yrs)</a><a href="http://sourashtrakitchen.blogspot.com/2009/12/event-announcement-and-bloggeraid.htm"> </a></strong>inspired by <a href="http://bengalicuisine.net/">Sudeshna</a>.<strong> </strong><br /><strong>Wish everyone a very Happy & Prosperous New Year.</strong><br /><strong>May God let everyone eat everything they desire to their hearts content. </strong><br />Chocolate is an all time favourite for everyone from kids to old people. I myself love to eat spicy or savoury items more than sweets. There are very few sweets that i like to eat and this is one amongst them. Even my fussy son Adit loves this. And the time it takes to make this and the effort level makes it a dish that you would want to make over and over. I am not sure where I got this recipe from but I guess it is one of my favourite cook Tarla Dalal's recipe.<br /><br /><br /><br /><strong>Ingredients:</strong><br />2 cups Mava/Khoya<br />1/4 cup Walnuts chopped fine<br />1/3 cup Sugar<br />1/4 cup Milk<br />2 tsp Oil<br />3 tbsp Cocoa powder or Chocolate syrup<br /><br /><br /><br /><strong>Procedure:</strong><br />In a pan heat the crumbled mava and roast it for a while till it melts . Here in the USA ,I use Nanak Mava. You can also use Ricotta cheese in its place.Here the cheese needs to come together instead of melting.<br />Add the sugar and milk and cook till it thickens.<br />In the meawhile grease a small tray with ghee(clarified butter) and set aside.<br />When the mixture thickens and comes together por half of this mixture on to the tray . Spread it evenly and let it rest for few minutes till it cools slightly.<br />To the rest of the mixture in the pan add the cocoa powder and the chopped walnuts.<br />Spread this mixture on top of the earlier mixture in the tray.<br />Cut into pieces of desired shape and size once it is cooled.<br /><br /><br /><br />All this takes minimum ingredients and less than half hour to make. And leftovers and wastage , well that never happens with me for this dish.Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com3tag:blogger.com,1999:blog-9035911766683385552.post-73237468606178771442009-12-30T20:09:00.000-08:002009-12-30T21:00:45.804-08:00Asparagus Desi style<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkzwQfofSQ1RdEqthyphenhyphen_TNeeQRE3VBeRkTth4ctEBQE-PPhLU9FeILtLew1YbhgMwq6EHxdEU0bxqvotxy7BFFCUmgYgIu5rmjlVvoHuDZLmKA7MiUpFE7LDwfE7YnCf1HuBZvlnmXSmc/s1600-h/Picture+245.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421260108937949922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkzwQfofSQ1RdEqthyphenhyphen_TNeeQRE3VBeRkTth4ctEBQE-PPhLU9FeILtLew1YbhgMwq6EHxdEU0bxqvotxy7BFFCUmgYgIu5rmjlVvoHuDZLmKA7MiUpFE7LDwfE7YnCf1HuBZvlnmXSmc/s200/Picture+245.jpg" /></a><br /><div><div><div></div><div><div></div><div>Every time I would walk into an American grocery store and come across asparagus I used to wonder how it would taste but never had the courage to pick it up and use it. Then as I started watching the Food network frequently, I saw that it was used mostly as a veggie side dish or in Asian stir-fries alongwith sesame seeds. </div><br /><div>So I somehow went ahead and bought it the next time I was grocery shopping . It is supposed to be very healthy and surprisingly very easy to chop and cook also. I have replaced the sesame seeds with flax seeds here too but if you do not have flax seeds on you you can always use sesame seeds in this recipe.</div><br /><div></div><br /><br /><div><strong>Ingredients:</strong></div><br /><div>1 bunch fresh tender asparagus shoots. (Choose the asparagus with the tight purple heads).</div><br /><div>1 tsp mustard seeds</div><br /><div>1 tsp cumin seeds</div><br /><div>1 tsp urad dal/split black gram dal</div><br /><div>asafoetida a pinch</div><br /><div>1-2 tsp toasted flax/sesame seeds</div><br /><div>salt to taste</div><br /><div>1 tsp sambhar powder</div><br /><div>oil for tempering</div><br /><br /><div></div><br /><div><strong>Procedure:</strong></div></div><br /><div><br /><div>Wash the asparagus shoots well and discard the base. </div><br /><div>Chop the rest of the asparagus into 1 inch pieces. </div><br /><div>Heat the oil in a kadhai or wok and add the cumin seeds and mustard seeds to it.</div><br /><div>When they crackle add the urad dal and asafoetida .</div><br /><div>When the urad dal turns slightly golden in color add the flax/sesame seeds to it and also add the chopped asparagus to it.</div><br /><div>Season it with salt and sambhar powder.</div><br /><div></div><br /><br /><div>The asparagus cooks very fast . You can eat it while they are still lightly crunchy. They look and feel like beans but still have a unique flavour to it. </div><br /><div>Serve it hot with any rice dish of your choice.</div><br /><br /><br /><br /><br /><div><br /><br /><br /><br /></div><br /><br /><br /><br /><br /><div></div></div></div></div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com1tag:blogger.com,1999:blog-9035911766683385552.post-14281147467444927172009-12-02T19:10:00.000-08:002009-12-03T06:04:56.777-08:00Peanut-Flax powder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0A8N65UypkDQuStQvGZQTeUUp5aDrSdNYW1rYXCJKlGR_2GLN_XZdP_T1-kgHQB8mzoVbKkJKp9J-xMEIBygNQlWN0KuqW3re3quhhwWWmTYC3xlMn9sS48nhkBykcAy_YPE_v2S3fI/s1600-h/Picture+237.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5411010287624187570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0A8N65UypkDQuStQvGZQTeUUp5aDrSdNYW1rYXCJKlGR_2GLN_XZdP_T1-kgHQB8mzoVbKkJKp9J-xMEIBygNQlWN0KuqW3re3quhhwWWmTYC3xlMn9sS48nhkBykcAy_YPE_v2S3fI/s200/Picture+237.jpg" /></a><br /><div>My mother in law used to always keep a jar of Ellu podi handy in the house to be mixed with plain rice and eaten for those days when she cannot cook an elaborate meal . I did prepare that podi but while browsing through Chandra Padmanabhan's Dakshin book came across the recipe for Peanut powder and started making it in addition to the Ellu powder or Parruppu powder.</div><div>My husband and my sons are always more than happy to eat a simple meal of these powder rice with potato or colocassia roast(arvi) so I have to have it in my house at all times.</div><div>Once I tried out the recipe of Dosaimilagaipodi with a twist of flax seeds and it came out well I decided to use it in this recipe too.</div><br /><br /><div><strong></strong></div><div><strong>Ingredients:</strong></div><div>2 cups Peanuts roasted and skinned</div><div>1/4 cup sesame seeds</div><div>1/4 cup flax seeds</div><div>15 red chillies</div><div>1 tsp asafoetida powder</div><div>2 tsp oil</div><div>salt to taste</div><div></div><br /><div><strong>Procedure:</strong></div><div>Roast dry the sesame seeds and flax seeds.</div><div>Fry the red chillies in 2 tsp of oil alongwith the asafoetida powder.</div><div>Powder fine the red chillies and asafoetida along with the sesame flax seeds.</div><div>Finally add the roasted and lightly cooled peanuts and powder coarse adding salt as required.</div><br /><div></div><div>This powder can be mixed in rice with ghee or sesame oil and served with chips/papad or veggies of your choice. It can also be sprinkled on buttered bread as a sandwich spread.Also the quantity of flax seeds or sesame seeds can be altered to suit your taste buds.</div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com0tag:blogger.com,1999:blog-9035911766683385552.post-66680102009931873462009-12-02T18:43:00.000-08:002009-12-08T19:04:24.998-08:00Dosaimilagaipodi with a Twist<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBbjuUJp7mp8alDIAsRChXh8VntPVqlTqDzrlHYo7QRjiojSYf44PCydfCotRVEUilUm_RonEzzMgSC9YrR3tUkUBmWK-p6IDvX6rHinoY6zdrL20XhS3S1QJ9JXCCGppBefZnUtrhDI/s1600-h/Picture+238.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5411007772512719170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBbjuUJp7mp8alDIAsRChXh8VntPVqlTqDzrlHYo7QRjiojSYf44PCydfCotRVEUilUm_RonEzzMgSC9YrR3tUkUBmWK-p6IDvX6rHinoY6zdrL20XhS3S1QJ9JXCCGppBefZnUtrhDI/s200/Picture+238.jpg" /></a><br /><div>Dosaipodi more commonly referred to by non South Indians as gunpowder for its fiery taste is a common item found in every South Indians kitchen pantry.Its a simple spicy powder which has a long shelf life and can be used with any kind of dosai, Idli or Adai. This is generally prepared with a mix of roasted lentils, dry red chillies and sesame seeds. </div><div>I kept reading a lot lately about the importance of omega -3's in our diets and its sources like flax seeds, walnuts etc and went ahead and brought a pack of the flax seeds to toast them and use them in cereals etc. But while toasting them I noticed that they popped the same way as the sesame seeds do and also that they have a same nutty taste to them I thought why not use them in place of sesame and reap their health benefits.</div><br /><div></div><div><strong>Ingredients:</strong></div><div>1 1/4 cups red chillies</div><div>1/2 cup black gram dal/urad dal</div><div>1/2 cup Bengal gram dal/chana dal</div><div>1/4 cup mixed sesame seeds and flax seeds.</div><div>(Mix the sesame seeds and flax seeds in such proportions that the 3/4 th of the 1/4 th cup is flax seeds and the rest is sesame seeds).</div><div>1 tsp asafoetida powder</div><div>2 tbsp jaggery powdered</div><div>marble-sized tamarind(optional)</div><div>2 tsp oil</div><div>salt to taste</div><br /><div></div><div><strong>Procedure:</strong></div><div>Fry the red chillies in 2 tsp oil.</div><div>Roast dry the black gram dal, Bengal gram dal and asafoetida and keep aside.</div><div>Roast the sesame seeds and flax seeds till they start popping.</div><div>Mix all the ingredients and powder coarse and add salt as required.</div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com0tag:blogger.com,1999:blog-9035911766683385552.post-56424549855163056492009-11-23T15:25:00.000-08:002009-11-25T08:56:58.446-08:00Spicy Green apple pickle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMmmpbXo_2cc6781K1Oqf9zpJDycmMRoUmpm5nvVE4JvwW530THhOpDVjMIr8lBLFyO9pNVmmot8xPWWWmA76MNbLcqVZO4BA5Zxn7bQ-BCXljDmTjv-x9GTDWX5ldGpAnkNs3hAYuNY/s1600/Picture+233.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408086196860544178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMmmpbXo_2cc6781K1Oqf9zpJDycmMRoUmpm5nvVE4JvwW530THhOpDVjMIr8lBLFyO9pNVmmot8xPWWWmA76MNbLcqVZO4BA5Zxn7bQ-BCXljDmTjv-x9GTDWX5ldGpAnkNs3hAYuNY/s200/Picture+233.jpg" /></a><br /><div>My family loves spicy food and we adults just love a variety of pickles. So that has been a department for constant innovation and improvisation for me. So when I was talking about the cranberry thokku to my mil's co-sister it happened to be the apple season and she was having a lot of green apples falling in her backyard. And she is one hell of a cook constantly trying out something new and yet keeping in touch with the traditional ones. She told me about this green apple thokku and even got me a sample of it when she visited me. Since then I have made this many times for my family and it always has been a hit.<br /><br /><strong></strong><br /><br /><strong>Ingredients:</strong><br />4 Granny Smith apples grated<br />2 tbsp oil<br />1tsp mustard seeds<br />1/2 tsp fenugreek seeds<br />1tsp asafoetida/hing<br />1tsp turmeric powder<br />2 tsp salt<br />3tsp red chilli powder<br /><br /><br /><strong>Procedure:</strong><br />In a pan heat the oil and temper it with the mustard seeds.<br />When the mustard seeds crackle add the fenugreek seeds and then the asafoetida and turmeric powder to it.<br />Then add the grated apples to it and salt and keep stirring it from time to time and when it starts to reduce add the red chilli powder and keep stirring till the oil leaves the sides and it all comes together.<br />Serve it as an alongwith a rotis,dosas,pancakes or rice of your choice. As for me I can eat it just like that---Hmmmmmmmm.</div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com3tag:blogger.com,1999:blog-9035911766683385552.post-74578268040455686402009-11-19T19:50:00.000-08:002009-11-20T06:25:37.807-08:00Cranberry Thokku<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoqBG1z54g1J9wkYo5gNNh4E4qTZ6GXoRoWrtAc8kCgYTJ5iPmDOZtkjl3NCVyk9e3da_IafTEAeht5Yl7K6uswYtUUy3r-0xrcDEYC76iUnVTUjQkHmlYbIkKwozpowhiil1q13jZFQ/s1600/Picture+228.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406191077194551506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoqBG1z54g1J9wkYo5gNNh4E4qTZ6GXoRoWrtAc8kCgYTJ5iPmDOZtkjl3NCVyk9e3da_IafTEAeht5Yl7K6uswYtUUy3r-0xrcDEYC76iUnVTUjQkHmlYbIkKwozpowhiil1q13jZFQ/s200/Picture+228.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Cd6KUdCzkBIEBIKFyxRJCI4k41fbid0QyBW78gUP42XkfEdIAZhXjUBJUhpYgfx5SgYpM2ARaEa4Hnmp5IfPHF9bavpDcpMnf4SyirrNU8p4pNjyo82855b9n1s94iyjoFl9WUt-HDk/s1600/Picture+230.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406191072515874962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Cd6KUdCzkBIEBIKFyxRJCI4k41fbid0QyBW78gUP42XkfEdIAZhXjUBJUhpYgfx5SgYpM2ARaEa4Hnmp5IfPHF9bavpDcpMnf4SyirrNU8p4pNjyo82855b9n1s94iyjoFl9WUt-HDk/s200/Picture+230.jpg" /></a> Cranberries are abundant in America this time of the year and are one of the main ingredients for a Thanksgiving meal. It is also one of the sources for the highest amount of antoxidants.The other advantage of it being a berry is that eaten in any form it does not loose its nutrients. These berries are deep red in colour and are very sour to taste. So I used to get the juice varieties of this fruit for my family until one of my relatives in Canada mentioned about this version . I had to try it out as I am an ardent pickle eater and turned out to be a huge hit in my family as well among my friends.<br /><div><div></div><br /><div><strong>Ingredients:</strong></div><div>24 oz Fresh cranberries</div><div>4 tbsp oil</div><div>1tsp mustard seeds</div><div>1/2 tsp fenugreek(methi) seeds</div><div>1/2 tsp asafoetida(hing/perungayum)</div><div>1tsp turmeric powder</div><div>3-4 tsp salt</div><div>5-6 tsp crushed red pepper</div><div>small lemon sized jaggery.</div><div></div><br /><div><strong>Procedure:</strong></div><div></div><div>Wash the cranberries well under water. In a big wok/kadhai heat the oil and temper it with the mustard seeds and then when they crackcle add the fenugreek seeds , asafoetida,turmeric and lastly the cranberries. Keep stirring from time to time till the cranberries start bursting and coming together . Add the salt, crushed red pepper and jaggery and keep stirring every now and then till all the cranberries have burst and reduced in quantity . It will come to a point where everything will come together and oil will leave the sides . Turn off the heat and cool this thokku.</div><div>This thokku stays in the fridge for about a month.This can be used as a pickle alongwith curd rice, dosas etc or can also be mixed in rice and eaten.</div><div>Try eating this in pickled fashion and yet reap the benefits of high antoxidants.</div></div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com2tag:blogger.com,1999:blog-9035911766683385552.post-81215701851072601302009-11-15T06:57:00.000-08:002009-11-23T12:12:48.379-08:00Couscous Pulao<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-cUfpvSYOZJpPTQJRYaezvSqJ2Gg9LH8rFDEwuKUD75ZzG4neqeZQVfDofNW1r-yQgdIKrNsNJeXqyWER118JSfc71VJAgczmRge84lM7Qr9oOLXHEJVDgdpqFSFAsBjetiADTXNDh4/s1600/Picture+219.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406027516453947698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-cUfpvSYOZJpPTQJRYaezvSqJ2Gg9LH8rFDEwuKUD75ZzG4neqeZQVfDofNW1r-yQgdIKrNsNJeXqyWER118JSfc71VJAgczmRge84lM7Qr9oOLXHEJVDgdpqFSFAsBjetiADTXNDh4/s200/Picture+219.jpg" /></a><br /><div>The latest health food to catch America's craze is Couscous.They have started using it in salads, stuffings and lot many ways. Also this ingredient was a lot discussed upon between me and my friend Ramya of Susvaad in many of our health food conversations .So I was also very curious about it and wanted to try it out.Exactly at one of these times my friend told me that she had tried one version of the couscous and that it turned out good. Given this assurance by her I went ahead and bought myself a pack of Couscous and tried this recipe out. Turned out to be a variation of our very own rava but more bigger in size and has more texture. Can be very easily used in pulao or upma without being very mushy or clumpy .This dish can be a one dish meal too. It has no fat or cholestrol so it is considered to be among healthy foods. It comes in prepackaged versions which cooks in 5 minutes so these dishes can be prepared in a jiffy.<br /><br />Ingredients:<br />250 gm /10 oz couscous<br />1 1/2 cups of mixed vegetables of your choice<br />(I generally use mixed peppers/capsicums, peas, edamame(soy beans),broccoli,onion,tomato,carrots,beans etc as in a pulao. You could use anything you have on hand).<br />1tsp cumin seeds<br />1tsp dry basil<br />1 1/2 tsp crushed garlic<br />1 tbsp olive oil<br />1 tsp paprika/red chilli powder<br />pepper powder to taste<br />salt to taste </div><br /><div><strong>Procedure</strong>:<br />In a large bowl boil 2 cups of water and to it add the pack of couscous. Also add to it 1/2 tsp salt and 1 tbsp of olive oil or butter.<br />Cover the bowl and let it stand for 5 minutes.<br />Fluff the couscous lightly with a fork and drain any excess water from it.<br />In a pan or wok heat a little olive oil and temper it with cumin seeds and when they crackle add to it the basil leaves.<br />Then add to it the crushed garlic and onion and saute it till the onions turn pink in colour. Then add to it the tomatoes and saute for a min and add the rest of the vegetables you are using and stir fry them on a high flame till the vegetables are tender but crisp and firm adding salt as required and the rest of the ingredients.<br />To this add the couscous and gently mix everything . Serve it hot with raita or chips or papad.</div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com0tag:blogger.com,1999:blog-9035911766683385552.post-69609068331814148192009-11-11T18:51:00.000-08:002009-11-19T20:08:26.867-08:00Healthy Paani-Puri<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlURSBAw7IV4_pPVQ_Msy1CiARUZpPAUPL1QcjAapMRR8nCfD4OJfFgH51zvQdbmsBLc2Xp87BePKgxVPYmdvFrKaTDB2WKPEZYnWwGVlSNHbAgqsBDqUp4L44GyiPaCHB8ccOCHvrRE/s1600-h/Picture+221.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5403054629738606098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlURSBAw7IV4_pPVQ_Msy1CiARUZpPAUPL1QcjAapMRR8nCfD4OJfFgH51zvQdbmsBLc2Xp87BePKgxVPYmdvFrKaTDB2WKPEZYnWwGVlSNHbAgqsBDqUp4L44GyiPaCHB8ccOCHvrRE/s200/Picture+221.jpg" /></a><br /><div>When we think of Mumbai street food the one of the first few things that come to our mind is Paani puri not from a posh restaurant but from a roadside bhaiyya. It is very difficult for anyone to resist an offer to have a plate of paani puri no matter howsoever busy or healthy that person is. One of the episodes of Sanjeev Kapoor's Khana Khazana long back had showed a pani puri recipe using grape juice as a substitue for the khatta-meetha chutney or paani. I loved the idea and have tried it out many times with great results everytime. Also i have been able to find substitutes for the grape juice as well. This recipe is simple to make with only one paani to make which can be modified easily to suit people who need spicy paani or mild paani.<br /><br /><strong>Ingredients:</strong><br />1packet puri.<br />1 cup sprouted and steamed whole moong(lightly salted)<br />1 cup boiled and mashed potatoes seasoned lightly with salt and Everest Chaat masala.<br /><br /><strong>For the Paani:</strong><br />1-2 cups of juice(dark grape/prune/pomogranate)<br />2 tsp green chutney<br />1 tsp meetha chutney<br />1/2 tsp cumin powder<br />1/4 tsp garam masala powder<br />1-2 tsp Black salt </div><div>Plain water as required to dilute the paani.<br /><br /><strong>For the Green chutney:</strong><br />Grind together equal quantities of cilantro/coriander leaves, mint leaves and green chillies with salt and 1 tsp of lime juice adding very little water as required.This chutney is a multi purpose chutney which can be used for any type of chaats, sandwiches etc and can be stored in the refrigerator in an airtight container for upto a week. For more longer durations store in small ziploc packets in the freezer.<br /><br /><strong>For the khatta -meetha chutney:</strong><br />Soak a lemon sized tamarind and a few dates in warm water for some time . Deseed both of them and then grind them together to a fine paste adding a little salt, dry ginger powder(sunth powder),some jaggery and a pinch of red chilly powder. This chutney can also be stored for the abovementioned period in the same manner.<br />For all the people who do not wish to prepare the chutneys ahead or for people who lack time , they can use equal parts of store bought coriander chutney,mint chutney and green chilli chutney for the green chutney and store bought tamarind -date chutney for the khatta meetha chutney.<br /><strong>Procedure:<br /></strong>In a big bowl combine all the ingredients for the paani and set aside.<br />Take a plate and arrange 5-6 puris in it with a hole in the top centre and add a little of sprouted moong and mashed potatoes in it . Then fill each puri with the prepared paani and serve.<br /><br />This procedure reduces the strain of individually serving the paani puri as you have to fill only one type of paani in the puris. To increase the spice level in the paani just add a littlemore of the green chutney to the paani and similarly to decrease the spice add littlemore of the khatta meetha chutney or juice to it.<br />Each guest can be served the puri, sprout , potatoes and paani seperately and they can themselves assemble it as per their needs.</div><div>With the store bought chutneys on hand or the homemade chutneys made ahead of time this dish can be prepared in no time at the last minute or the paani can be served chilled if desired either by refrigerating it or by adding ice cubes to the paani before adding the water.</div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com1tag:blogger.com,1999:blog-9035911766683385552.post-21891236726631324842009-11-10T20:08:00.000-08:002009-11-23T12:18:13.741-08:00Barley Dosa/pancake<div align="justify"><blockquote></blockquote>I was doing my regular grocery shopping at our local <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Apna</span> bazaar and I stumbled upon a pack of Barley flour. I started wondering how I could make use of this ingredient in our diet as our cuisine does not use barley in any form much. I nevertheless buy it and think I would figure out something later.Then after a day or two when I am about to leave for picking up my younger son from school and am thinking about what could I give him as an <span id="SPELLING_ERROR_1" class="blsp-spelling-error">afterschool</span> snack did the idea of using barley flour in a <span id="SPELLING_ERROR_2" class="blsp-spelling-error">dosa</span> occur to me.</div><div align="justify">I <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">immediately</span> mix the ingredients for the <span id="SPELLING_ERROR_4" class="blsp-spelling-error">dosa</span> batter in some sour curd and leave for school. then when I come back after half an hour the batter was ready to be poured into a <span id="SPELLING_ERROR_5" class="blsp-spelling-error">dosa</span>.</div><div align="justify"></div><div align="justify">Ingredients:<strong></div></strong><div align="justify">1 cup barley flour</div><div align="justify">3/4 cup rice flour<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-MDDbyaQ2f98g7cjnGz-apI-cj6Q7sYf_kapYbFDbZdbgmRlcVxkIyfR5tKCLal0ULc4JhfE55CdhaMvEqaO2tb4SkP-OJ_VawULCdrzhgs2syrrTcI4BBg8QHvAbIJslkZueKlPVEA/s1600-h/Picture+112.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402701135884027154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-MDDbyaQ2f98g7cjnGz-apI-cj6Q7sYf_kapYbFDbZdbgmRlcVxkIyfR5tKCLal0ULc4JhfE55CdhaMvEqaO2tb4SkP-OJ_VawULCdrzhgs2syrrTcI4BBg8QHvAbIJslkZueKlPVEA/s200/Picture+112.jpg" /></a></div><div align="justify">1 tbsp semolina/<span id="SPELLING_ERROR_6" class="blsp-spelling-error">sooji</span>/<span id="SPELLING_ERROR_7" class="blsp-spelling-error">rava</span></div><div align="justify">1tbsp <span id="SPELLING_ERROR_8" class="blsp-spelling-error">maida</span> or All purpose flour</div><div align="justify">1 cup sour curds</div><div align="justify">1 tsp green chillies finely chopped</div><div align="justify">1 tsp ginger finely chopped</div><div align="justify">1 tsp mustard seeds</div><div align="justify">1 tsp cumin seeds</div><div align="justify">a pinch of <span id="SPELLING_ERROR_9" class="blsp-spelling-error">asafoetida</span>(hing)</div><div align="justify">few curry leaves</div><div align="justify">some coriander /cilantro leaves finely chopped</div><div align="justify">oil for tempering</div><div align="justify">salt to taste.</div><div align="justify"></div><div align="justify">Procedure:</div><div align="justify">Mix the barley and rice flour , semolina, curds, salt with water required to form a thick batter .</div><div align="justify">Heat a little oil in a pan and add to it the mustard seeds and cumin seeds and when they <span id="SPELLING_ERROR_10" class="blsp-spelling-error">crackcle</span> add the <span id="SPELLING_ERROR_11" class="blsp-spelling-error">asafoetida</span>, curry leaves, chillies and ginger.</div><div align="justify">Add this tempering to the batter and let it rest for <span id="SPELLING_ERROR_12" class="blsp-spelling-error">atleast</span> half an hour.If the batter rests for more than an hour the <span id="SPELLING_ERROR_13" class="blsp-spelling-error">dosas</span> would be much more easier to flip. Also add to it the chopped cilantro leaves.</div><div align="justify">When you are ready to make the <span id="SPELLING_ERROR_14" class="blsp-spelling-error">dosa</span> add enough water to the batter to make it into smooth dropping consistency.</div><div align="justify">Heat the nonstick <span id="SPELLING_ERROR_15" class="blsp-spelling-error">tawa</span>/griddle and season it with a little oil and then pour a <span id="SPELLING_ERROR_16" class="blsp-spelling-error">ladleful</span> of the batter and make it into a <span id="SPELLING_ERROR_17" class="blsp-spelling-error">dosa</span> like you would make a <span id="SPELLING_ERROR_18" class="blsp-spelling-error">Rava</span> <span id="SPELLING_ERROR_19" class="blsp-spelling-error">dosa</span>. Cook it on a low to medium flame on both sides till the <span id="SPELLING_ERROR_20" class="blsp-spelling-error">dosa</span> is cooked completely. Serve it hot with coconut chutney or <span id="SPELLING_ERROR_21" class="blsp-spelling-error">dosai</span> <span id="SPELLING_ERROR_22" class="blsp-spelling-error">milagaipodi</span>(gunpowder).</div><div align="justify"></div><br /><br /><br /><div align="justify"></div><br /><br /><br /><div align="justify"></div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com1tag:blogger.com,1999:blog-9035911766683385552.post-16372395351539044172009-10-15T14:10:00.000-07:002009-11-11T12:45:09.856-08:00Soy-Aloo Parantha<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wyvKfgej6AQHRKjbNBIQUJoYzJAIAguA6rVdLghR8GZ0WrR6AceKr4ZIjDv0B7BVijlOx-fJNG4hLNVO4WK2IecbFFqv9DJMMVxdXJ4RcYZfcD7qZj9uOtAHj1MPru4F6os-PydwC9c/s1600-h/Picture+099.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402691832331105058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wyvKfgej6AQHRKjbNBIQUJoYzJAIAguA6rVdLghR8GZ0WrR6AceKr4ZIjDv0B7BVijlOx-fJNG4hLNVO4WK2IecbFFqv9DJMMVxdXJ4RcYZfcD7qZj9uOtAHj1MPru4F6os-PydwC9c/s320/Picture+099.jpg" /></a><br /><div>Kids love aloo parantha but might not like the idea of soy parantha. So mixing the granules gives required protein,texture ,fibre alongwith the carbs and yummy taste from the potatoes. Good for lunchbox or great as an afterschool snack .This recipe was a result of my need to give valuable protein to my kids which is not otherwise easily available for us vegetarians. And my boys 9 and 4 loved it and were pleasantly surprised when i said that it contained soy .</div><div>Preparation Time: 30 min</div><div>Cooking Time: 5-10 min</div><div>Serves/makes : 5-6</div><div></div><div>Ingredients:</div><div>For the dough:</div><div>2 cups whole wheat flour</div><div>salt to taste</div><div>oil enought to knead the dough</div><div></div><br /><div>For the filling:</div><div>2-3 potatoes</div><div>3-4 tbsp nutrela soy granules</div><div>1tsp finely chopped/grated ginger</div><div>1tsp finely chopped green chillies</div><div>1 medium sized onion finely chopped(optional)</div><div>salt to taste</div><br /><div>Method:</div><div>Mix the whole wheat flour, salt and some oil and make a dough which is not too hard or not too soft. add water as required.</div><div>For the filling, soak the soy granules which you can easily find at your local grocer for 15-20 min in warm water.</div><div>Boil and mash the potatoes and mix the soy granules after squeezing out the excess water from it and also the rest of the ingredients for the filling.</div><div>Now make a small puri sized roti and place a spoonful of the filling and roll it out into a parantha about 6-7 inches in diameter.</div><div>Now cook this on a hot griddle or tawa on both sides till brown spots appear using very little oil or butter of your choice.</div><div>Serve hot with any achaar or raita of your choice or with ketchup for the kids.</div><br /><br /><div></div><br /><br /><div></div>Priya Swaminathanhttp://www.blogger.com/profile/17985585688664970061noreply@blogger.com5