Happy Ugadi !

Recipes Blogged So Far

Grammathu Virundu

1. Sundakai pakoda
2. Verkadalai vadai
3. Vettiver water
4. Karivepillai podi

Veg - Entree

1. Potato Curry
2. Pepper Curry
3. Aloo Chole
4. Garlic Karakozahmbu ( Garlic Red Curry Sauce )
5. Fenugreek dal
6. Stone ground Chapathis
7. Easy Biriyani - Bachelor Recipe
8. Tomato Rice - Bachelor Recipe
9. Rice with Rasam, dal
10. Banana blosom stir-fry
11. Plantain stir-fry
12. Keerai Masiyal (Stir fried greens )
13. RedChard Kootu
14. Drumstick leaves poriyal
15. Microwave okra
16. urulai - paal curry poriyal
17. Thengai saadam
18. Kariveppilai podi saadam
19. Pazhaya saadam
20. Easy biriyani
21. Vazhaipoo poriyal ( Banana Blosom )
22. Quick rice with dal and onion greens
23. Yennai kathirikai kozhambu
24. Soya Palak
25. Thakali kuruma - For Idly/Dosai
26. Mango-Masoor dal
27. Roasted bellpeppers sandwich

Sambar / Kozhambu / Rasam

1. Sorakai Sambar
2. Paruppu Rasam
3. Poached Egg kozhambu
4. Rasam saadam - paruppu

Non-veg Entree

1. Thai Chicken
2. Fish curry & fish fry
3. Prawn curry
4. Fish in banana leaves
5. Ammas Mutton Biriyani

Soup

1. Eggflower combo Soup
2. Chicken Barley Soup

Snacks

1. Chicken-65
2. Soya fritters
3. Upma kozhukattai ( Steams rice balls )

Tiffin/Breakfast

1. Idly
2. Raago Koozhu
3. Besan Dosai
4. Whole grain idly - Ragi Idly
5. Wholegrain pancakes with oats
6. Hashbrowns
   

Condiments

1. Mango Pachadi
2. Strawberry Pachadi
3. Ulunthang kali

Dessert

1. Mango cake
2. Urad dal halwa
3. Masaala Paal
4. Paruppu Payasam
5. Saffron Milk
6. Berry Banana smoothie

Miscellaneous

1. Hawaii Foodie Pics
2. Hawaii Traveller's Note
3. 10 Things I miss of my mom's cooking - Meme
4. Tag world confessions - Meme
5. From My Rasoi # 7 - Comfort Foods
6. Home-made organic shampoo - Shikakai & Poovangai

Andhra Delicacies

1. Jonna kudumulu
2. Usirikaya pachadi
3. Sorakaya appam
4. Gongura pachadi
5. Malabar spinach - Bachalakoora

Potato Curry

Today is been a rather quiet day. The weather is sooo wonderful here in Calif. Cloudy, little bit drizzly - but not cold. Its like Ooty weather here. Its really great.

The curry for the day is potato curry or urulai puttu. I made a batch of chappathis and froze it yesterday so its just making the puttu and dinner is ready !

Ingredients

1 medium sized onion diced finely
2 green chillies chopped
2 small size potatoes peeled and chopped into 1/2" pieces
half a medium sized tomato
1/2" peeled and finely chopped ginger
3 cloves of garlic finely chopped
1/2 tsp turmeric powder
salt to taste
2 tsp oil
For tempering
1 tsp mustard
1 tsp cumin

Procedure

1) Temper the oil with mustard, cumin. Meanwhile microwave ( or boil ) the potato pieces with a little bit of water for 5 mins
2) After the mustard splutters add chillies, onion, ginger, garlic in the same order
3) After the onion becomes soft add tomato and after a couple of minutes add boiled potato pieces and turmeric
4) Saute for a few minutes - add 1/4 cup water and close with a lid and let it cook for 5 to 8 mins

Enjoy with Chapathis.

Chapathis - aalo curry

This weekend - recipes and more

This weekend I saw the movie "Smart Guys in the room" - story about the Enron scandal. Its kind of a documentary not a real movie. Anyone who sees the movie would know that not only the executives at Enron were responsible for the scandal - all the bankers, auditors, politicians, traders were all responsible.

Justice should be done to the affected with a good verdict in this case.

Food today:

Poosinikai Sambar and gorchikidikai(Kothavarangai) curry.

Eversince I moved to bay area about 4 months ago I wanted to try out this recipe. The succulent pumpkin in sambar.

Poosinikai Sambar

Ingredients :
1 slice of pumpkin
half a medium onion
one medium size tomato
1 tablespoon sambar powder
1/4 tsp turmeric
1/3 cup tamarind puree
two fistfuls toor dhal
tempering - 2 tsp oil and half tsp each of cumin,mustard,fenugreek,curry leaves
salt to taste

Procedure :
1. Peel and slice the pumpkin into big 1" chunks.
2. Saute oil and temper with mustard, fenugreek, cumin, curry leaves
3. Add onion and continue till onions turn pink. Then add chopped tomato. Wait till the juices come out ( may be a couple of minutes ) and then add pumpkin pieces.
4. Add sambar powder, turmeric powder, salt and cover and cook the veggies. If needed add a little water
5. Pressure cook toor dhal with enof water upto four whistles. Wait till steam is all let out.
6. Mash cooked dhal add pureed tamarind and allow to boil for 5 to 10 mins. For idly-sambar I puree the dhal in a mixer.
7. Add a fistful of chopped cilantro and switch off. Enjoy over hot rice ;)

Sambar powder
I use the one that my mother sent me. If you want to prepare at home - like garam masala each one has different set of ingredients. My mother adds one part of chili powder to three parts of dhaniya. If you cannot get one prepared at home, you can use the sambar powder at any indian grocery.

Kothavarangai curry ( Gorchikidikaya koora )
Ravi is from Andhra and his food habits are totally different from mine. He loves Kothavarangai ( Gorchikidikaya ) done this way. He obviously love spicy foods and I spruce up the dish a bit spicer than usual for him. So if you are trying this dish tone down the chili powder.


Ingredients :
1 packet frozen Kothavarangai
2 big onion
3 medium size tomato
1 tablespoon chili powder
1/4 tsp turmeric
1 tsp garam masala powder
tempering - 2 tsp oil and half tsp each of cumin,mustard,curry leaves
salt to taste

Procedure :
1. Boil the kothavarangai for 5 minutes in the microwave and drain off the water.
2. Temper the oil with cumin, mustard and curry leaves and add finely chopped onions.
3. When the onion becomes soft ( a handy tip is to saute it in medium-low flame, this prevents the raw smell of onions in the cooked dish ) add the kothavarangai and tomato.
4. When the tomato is soft add chili powder, turmeric, salt and close with a lid and put the stove on medium low. Add a little water if needed.
5. When most of the water is absorbed add a little bit of garam masala powder and switch off after a couple of minutes.
6. Goes well with rice

Hi all
Vanakkam ! Namaste !
Welcome to my Blog. I am Revathi and my native is Chennai, India - Tambaram to be exact. I am excited to share my interests in food and also to a peek into my "Ulagam"