Category Archives: Side Dishes

Waldorf Salad

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This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

Well, after all the big dialogues of yesterday about not being tardy anymore, I am here to tell you all that I have failed miserably before I even started. Coming to think of it, it was more like stating a wish than an actual mission statement :D. So, the next time I declare that I am taking my future into my hands and all that stuff, feel free not to believe a word of what i say. Even I don’t believe it now a days ;-P

The thing is, my family is here (Told you I will come up with good excuses for my tardiness!). My brother is here in the US with his family. My dad is also there with them. I have been so excited about their trip for a while now. I have been shooting down all the invitations of our friends for the two weekends they are here. Yes, I turned down “food included” invitations, can you believe it? But in the end, my brother ended up being busy with some other plans and luckily for me, our friends took us in at the last minute. There is no end to the love that we get in this foreign country. I am blessed to have friends who treat us like family even when my family is visiting :-).

Anyway, I am here with Waldorf salad for W. Not with waffles, not with whoopie pies, not with winter vegetables. Waldorf salad for W.

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Recipe source: Simply recipes

This salad can be modified a lot according to your preference. This is what I used – 1 apple, 1 stick celery, 1/2 cup grapes, 1/4 cup walnuts, 1 tablespoon lemon juice, 3 tablespoon mayonnaise (or thick yogurt), salt and pepper as needed. In a small bowl mix mayonnaise with lemon juice, salt and pepper.

Core and chop the apples into bite sized pieces. Halve the grapes. Thinly slice the celery. Add everything in a big bowl. Add the dressing. Mix well and refrigerate until serving time. Serve on lettuce leaves, with some freshly halved grapes on top.

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Potato salad

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This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

This was one of the few alphabets that was overwhelming with choices. Each and everyone of them as popular as it could be! Pizza, pancakes, peanut butter, peach cobbler, pasta dishes, potato dishes, pumpkin pie/cake, pound cake…I can’t make them all, so after a lot of thought I choose the potato salad over everything else.

Potato salad is a classic side dish and appears in every single book that talks about American cuisine. There are many versions to it. Its served cold, so its a great make ahead dish. Its a popular summer dish, but its not shunned aside during the other seasons.

Read on for the recipe and pictorial.

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This recipe is adapted from Hellmann’s.

Chop two hard boiled eggs. Dice and cook 4 medium potatoes cut into 1/2″ cubes. Let it cool completely.

In a mixing bowl, add 1.5 teaspoon mustard, 1/4 cup mayonnaise, salt and pepper as needed and 2 sticks chopped celery. Add one finely chopped red onion(optional), 1 teaspoon vinegar(optional) and the eggs. Mix gently to combine.

Add the potatoes and gently mix everything. Taste test and adjust seasoning according to your preference. Serve chilled.

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Okra, fried

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This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

The whole idea of American cuisine as theme started when I was going through the index of a book which had some really popular dishes. Going through the index made it easy for me because I could see a lot of options for a particular alphabet before making the final decision. So now, whenever I pick a book and I go straight to the end to see the alphabetical listing of recipes :D.

Coming to the recipe here, fried okra is a Southern classic. I was interested in trying this out and it tasted good – as all fried things do!! But for most part, I will be staying with my Indian way of serving okra which is just sauteing until the sliminess goes off with some salt and a bit of chili powder. You can spice it up more, but this is all that the basic recipe needs. Okra is used heavily in Indian cuisine.

When I started making this, I thought 2 cups of flour mix or even 2 cups of buttermilk is a lot for the quantity of okra used. But in the end, there wasn’t a lot of butter milk left over to be discarded. There was a lot of left over flour mix though, but the quantity was needed to make the dredging part easy. When it comes to the last batch for frying, make sure you have drained the okra well enough before adding to the flour mix. The buttermilk will tend to collect at the bottom and the last batch will have a lot more liquid than the previous ones.

Read on for the recipe and the picture tour!

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Clean and trim tip and stem from 1/2 kg okra. Cut them into 1/2″ thick rounds. Add the okra into a mix of 2 cups buttermilk whisked with one egg. Cover and refrigerate for about an hour.

Combine one cup all purpose flour and one cup cornmeal with seasonings : salt, pepper and garlic powder. Remove a batch of okra from the buttermilk with a slotted spoon so that excess liquid drains off and dredge it in the flour mix.

Deep fry in batches. Drain in paper towels. Serve as a side dish or a snack.

Recipe source: Southern Living

Ingredients:

  • 1/2 kg/ 1 lb Okra
  • 2 cups buttermilk
  • 1 egg (optional)
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • salt, pepper, garlic powder – to taste
  • Oil for deep frying

Method:

  1. Clean and trim tip and stem from 1/2 kg okra. Cut them into 1/2″ thick rounds.
  2. Add the okra into a mix of 2 cups buttermilk whisked with one egg. Cover and refrigerate for about an hour.
  3. Combine one cup all purpose flour and one cup cornmeal with seasonings : salt, pepper and garlic powder.
  4. Remove a batch of okra from the buttermilk with a slotted spoon so that excess liquid drains off and dredge it in the flour mix.
  5. Deep fry in batches. Drain in paper towels. Serve as a side dish or a snack.

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French Fries

1French fries

My intros are usually as far as they can be from food. I talk about my son, my everyday life and anything and everything that goes in my mind at that point of time. But for this marathon, I have been sticking mostly to the food.

So we are going to talk French fries today.When we think about food in US, the first thing that comes to mind is McDonald’s burger and fries. You can love it, you can hate it, but you can’t deny it – McDonald’s is kind of the American food icon for the rest of the world.

Fast food is very popular in US, but there are a lot of other options also. A lot of people, including my family, are not McD fans. But I love their french fries. There were so many other options for this alphabet, most of which started with ‘fried’. So I thought I can as well do french fries :D.

French fries are usually double fried, but I came across this ‘freeze ahead’ version which worked really well for me. I froze them ahead only for 3-4 hours, but I am guessing it’s going to work for potatoes in the freezer for longer times also. The main advantage was that I could freeze them in packets according to the portion size needed. That was a bonus for me.

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

Read on for the recipe.

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Pictorial:

Peel and cut potatoes into finger-long French fries style pieces. Keep them immersed in water until the water is not cloudy anymore. You may have to change the water once or twice. Basically, you are looking for the starch in the potatoes to go away. Two medium potatoes make three small servings.

Bring water with salt to a boil, add the potatoes and cook until they are half done, about 4-5 minutes.

Pat dry the potatoes and freeze portions in Ziploc for at least 3 hours. When you want to make the french fries, take off the freezer and pat dry to take the moisture/ice off.

Heat oil and deep fry in batches. Drain in paper towels, toss with salt and pepper. Serve with ketchup.

Recipe source: Sanjeev Kapoor

Ingredients: 

  • 2 medium big potatoes for 3 small servings
  • Water and salt
  • Oil to deep fry
  • salt and pepper

Method:

  1. Peel and cut potatoes into finger-long French fries style pieces. Keep them immersed in water until the water is not cloudy anymore. You may have to change the water once or twice. Basically, you are looking for the starch in the potatoes to go away. Two potatoes for three small servings.
  2. Bring water with salt to a boil, add the potatoes and cook until they are half done, about 4-5 minutes. Drain them in kitchen towels. Pat dry the potatoes and freeze portions in Ziploc for at least 3 hours.
  3. When you want to make the french fries, take off the freezer and pat dry to take the moisture off.
  4. Heat oil and deep fry in batches. Drain in paper towels, toss with salt and pepper. Serve with ketchup.

3French fries

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Deviled Eggs

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Day 4 of the alphabetical journey through American dishes is here and we are all driving smoothly for it. Dash it….for the letter D, Deviled Eggs dishes it out better than Doughnuts, Devil’s food cake, dirt cake or dumplings. So, deviled eggs it is!

This tastes very much similar to egg salad, but then the ingredients are almost the same. Deviled eggs are popular throughout Europe and America. They are served cold, which means they are a perfect make ahead dish. These are wonderful party appetizers and there is a whole combination of flavors that you can try to make it unique. The one here is pretty basic, but you can always add your own touch.

I have no idea why its called ‘Deviled’. But apparently its one of the many names, though the most popular one, for the dish. Read on for this simple dish that can be prepared in a jiffy.

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Pictorial:

Recipe source: Deviled Eggs

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Hard boil 6 eggs. Shell them and cut into two halves. Separate the yolks from the whiles. Mash the yolks with a fork.

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Add 1/4 cups mayonnaise(4 tablespoons), 1 teaspoon mustard, 1 teaspoon vinegar, salt and pepper as needed. Mix well. If you are using a piping bag or ziploc, mash well and make sure there aren’t any lumps. Taste test and adjust the seasoning to suit your taste.

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Scoop the filling back into the egg white shells. You can use a spoon for this. You can also put the filling into a ziplock and then snip off the end and fill in the whites. Or go fancy with a piping bag fitted with a nozzle. Sprinkle with a dash of paprika.

4Deviled Eggs

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1Deviled Eggs

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Cornbread and Chili

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When the idea for American dishes for Mega BM started playing in my head, I was a little concerned about the vegetarian choices available. But I needn’t have worried. There was enough and more dishes to choose from for most of the alphabets.

The choices for letter C proved to be as abundant as letter B. I had cookies (think chocolate chip!), cake, cupcakes, cheesecakes, cornbread, chip and dip, corn chowder, corn on the cob, Cobb salad (vegetarian version) and many more to choose from. As I was leaning towards healthier choices, I picked cornbread over everything else.

It is a classic Southern main course. Cornbread recipe – especially the presence of sugar – can be a touchy topic to many. It can be served in many ways, one of which is with beans or chili. And that’s the companion I chose for my cornbread. The chili here has an Italian touch to it. Omit the oregano and basil to take off the Italian influence.

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Cornbread 

  • 4 tablespoon butter
  • 1 large egg
  • 2 cups buttermilk
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • One seeded jalapeno, optional
  • 1/2 cup grated cheese of your choice, optional

Method:

  1. Heat oven to 400F/ 200C.
  2. In a cast iron skillet, melt the butter. Set aside.
  3. Add the dry ingredients in a big bowl and whisk to combine.
  4. Add the buttermilk and egg in a smaller bowl and whisk well.
  5. Combine the dry and wet ingredients. Add the melted butter also into this and mix well until you cannot see any streaks of flour. Add more buttermilk if needed. Tip in the cheese and jalapenos if using those.
  6. Transfer the cornbread batter into the skillet and bake for about 25 minutes until its golden brown and pulls away from the sides. Take off the oven and let it cool for 10 minutes in the pan before slicing. Serve warm with chili.

Pictorial:

Soak two cups of mixed beans overnight. Heat two teaspoons oil in a thick pan. Add 3 minced or crushed garlic to it. Once the garlic is slightly cooked, add one medium onion, chopped and one medium carrot cut into small pieces. I used julienne cut carrots.

Once the onions turn pink, add two chopped stalks of celery. Follow this up with one small bell pepper, 2-3 handfuls of chopped mushoom, salt as needed, 1 teaspoon chili powder, 1 teaspoon cumin powder, 1 teaspoon dried oregano and 1/2 teaspoon basil paste. Mix to combine everything.

Add 4-6 medium tomatoes, dices and 1/2 cup corn. Add two cups of mixed beans that was soaked overnight or at least for 4-5 hours.

Add 6 cups of water or vegetable stock. Taste test and adjust seasoning. Pressure cook for 4-5 whistles or until the beans are cooked well enough. Serve with cornbread.

Ingredients:

Chili:

  • 2 cups mixed beans, soaked overnight (I used 1/4 cup each of black beans, red kidney beans, whole masoor dal and garbanzo)
  • 2 teaspoons oil
  • 3-4 garlic cloves, crushed
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 stalks celery, chopped
  • 1 small bell pepper, diced
  • 2-3 handful mushroom, sliced
  • 1 teaspoon each chili powder, cumin powder, dried oregano
  • 1/2 teaspoon basil paste
  • salt and pepper as needed
  • 4-6 medium tomatoes, diced
  • 1/2 cup corn
  • 6 cups stock (or water)

Method:

  1. Soak two cups of mixed beans overnight. Heat two teaspoons oil in a thick pan. Add 3 minced or crushed garlic to it. Once the garlic is slightly cooked, add one medium onion, chopped and one medium carrot cut into small pieces. I used julienne cut carrots.
  2. Once the onions turn pink, add two chopped stalks of celery. Follow this up with one small bell pepper, 2-3 handfuls of chopped mushoom, salt as needed, 1 teaspoon chili powder, 1 teaspoon cumin powder, 1 teaspoon dried oregano and 1/2 teaspoon basil paste. Mix to combine everything.
  3. Add 4-6 medium tomatoes, dices and 1/2 cup corn. Add two cups of mixed beans that was soaked overnight or at least for 4-5 hours.
  4. Add 6 cups of water or vegetable stock. Taste test and adjust seasoning. Pressure cook for 4-5 whistles or until the beans are cooked well enough. Serve with cornbread.

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Paneer bhurji

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Paneer always brightens up things. That simple and somewhat bland milk solid, when paired with the right kind of spices, becomes the life of the party. You can make any curry out of it and it’s almost guaranteed that you won’t go wrong with it.

Paneer and mushrooms changed the vegetarian food scene in a big way. How much ever tasty dal is, it’s not something you want to order in a restaurant. The concept of eating out for me is to feel indulgent, pampered. It’s an opportunity to order dishes you don’t make at home on a regular basis. Paneer is definitely an indulgence.

With supermarkets selling paneer in a big way, it is not as fancy as it was a decade back. You can prepare any of the many paneer dishes at home now. But still it’s one of those classic choices that you definitely want to order when you are eating out.

Another thing with paneer is that it acts as a replacer for meat to some extend. If you don’t eat eggs, but still want a bhurji, go for a paneer bhurji. It can be eaten the same was as eggs. It pairs well with rice and roti and makes an excellent sandwich filling. You can have it on its own also.

Read on for the recipe and pictorial. This post goes to Blogging marathon for week 2 under bhurji recipes. Check out Blogging Marathonpage for more details.

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Ingredients:

  • 2 teaspoons oil
  • 1 teaspoon jeera (cumin seeds)
  • 1 green chilli, chopped fine
  • 1 inch piece ginger, finely chopped
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • 1/2 teaspoon chili powder (or to taste)
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • salt as needed
  • 1 cup paneer, crumbled

Method:

  1. Heat 2 teaspoons oil in a pan. Add 1 teaspoon jeera seeds to it.
  2. Once the cumin seeds change color, add one finely chopped green chilli and 1″ piece of minced ginger.
  3. Once the ginger turns slightly brown, add one small finely chopped onion. Cook until its pink.
  4. Add one finely chopped small tomato. Once the tomatoes are cooked for a minute or two, add 1/2 teaspoon chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder and salt as needed.
  5. Mix well and cook until the tomatoes are well done.
  6. Crumble about 1 cup of paneer. Add it to the prepared masala and mix it in carefully.
  7. Taste test and adjust seasonings. Cook the paneer for a couple of minutes and take off the heat. Serve with rotis or use up as a sandwich filling.

Pictorial:

Heat 2 teaspoons oil in a pan. Add 1 teaspoon jeera seeds to it. Once the cumin seeds change color, add one finely chopped green chilli and 1″ piece of minced ginger.

Once the ginger turns slightly brown, add one small finely chopped onion. Cook until its pink. Add one finely chopped small tomato.

Once the tomatoes are cooked for a minute or two, add 1/2 teaspoon chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder and salt as needed. Mix well and cook until the tomatoes are well done.

Crumble about 1 cup of paneer. Add it to the prepared masala and mix it in carefully. Taste test and adjust seasonings. Cook the paneer for a couple of minutes and take off the heat. Serve with rotis or use up as a sandwich filling.

3paneer bhurji

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Egg Bhurji

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I always feel that cooking and clicking is the easiest part of blogging.
Its writing the recipe and introduction that’s time consuming. I always get stuck when writing intros. Once you get into the flow, you will be fine. But it’s getting into the flow that’s problematic.

The difficulty multiplies with the medium which you are using. I personally find it extremely difficult to get a post published from the phone. I am talking about posts with all the pictures and the recipe written in already. All that’s left is writing the introduction and posting it. IPad comes in a close second place after the phone.

I am comfortable with laptops. There is a psychological security there. May be its just the bigger screen that makes it easier! Who knows!!?

In case you are looking for a point to all that blabbing, there is actually none. But you can check out the recipe here, which has a lot of good points to make – quick and easy, tasty and pairs well with so many dishes. The Indian style scrambled eggs – anda bhurji. This is the first of the three day series under the theme bhurji recipes for this week’s Blogging marathon. Check out this page for more recipes from other participating bloggers.

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Ingredients:

  • 2 teaspoons oil
  • 1 teaspoon mustard seeds (optional)
  • 1 green chili, sliced into thin rounds
  • 1″ ginger piece, peeled and minced
  • 1 small onion, chopped fine
  • 1/2 small tomato, chopped fine (optional)
  • 1/2 teaspoon turmeric powder
  • 3 large eggs
  • 1 tablespoon milk
  • salt and pepper

Method:

  1. Heat oil in a pan. Add 1 teaspoon mustard seeds.
  2. Once it splutters, add one chopped green chilli and 1″ piece of finely chopped ginger. Follow it up with one small chopped onion.
  3. Cook the onions till they are pink. Add half of a small tomato, chopped fine.
  4. Let it cook until the tomatoes soften a bit. Add the turmeric powder, salt and pepper. Mix well and cook.
  5. In a bowl, whisk three large eggs with some milk to moisten it. I used about a tablespoon of milk. This step is optional, you can add the eggs directly into the pan as well.
  6. Add the eggs to the pan and keep stirring it bringing it to the center of the pan, until the eggs are cooked completely.
  7. Serve as a side dish to rice or as a sandwich filling.

Pictorial:

Heat oil in a pan. Add 1 teaspoon mustard seeds. Once it splutters, add one chopped green chilli and 1″ piece of finely chopped ginger. Follow it up with one small chopped onion.

Cook the onions till they are pink. Add half of a small tomato, chopped fine. Add the turmeric powder, salt and pepper. Mix well and let it cook until the tomatoes soften a bit.

In a bowl, whisk three large eggs with some milk to moisten it. I used about a tablespoon of milk. This step is optional, you can add the eggs directly into the pan as well.

Add the eggs to the pan and keep stirring it.

Stir and bring the eggs to the center of the pan, until the eggs are cooked completely. Serve as a side dish to rice or as a sandwich filling.

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Chena puzhukku – Green gram dal with elephant yam

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For the third day of serving root vegetables for the blog, I am here with elephant yam cooked with green gram dal along with ground coconut. This puzhukku was a new find for me, though we have had a fair share of kappa puzhukku (tapioca cooked and mashed a bit).

Elephant yam was a staple in my father’s childhood days it seems. Most of the veggies came from the backyard those days and these grew pretty easily. He tells us that the first time ever he saw cauliflower or cabbage was when he came to Chennai for his job, at the age of 19. Keep in mind that we are taking about late 1950s.

Today I see cauliflower a lot more than yam in the supermarkets. The ones here are picked from the frozen section. Even back home, I prefer to stay away from the vegetable as its a pain to clean it up. Root vegetables in general need a little more extra attention while cleaning up.Now if someone (like my dad, of course), takes care of the cleaning part, I like cooking and eating it :D.

Read on for the pictorial and the recipe.

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Pictorial:

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Pressure cook 1/2 cup green gram dal with 2 cups of diced elephant yam for 3-4 whistles. Let the pressure drop naturally.

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Grind together 3/4 cup coconut, 2-3 garlic pods, 2 green chillies (or per taste), 1 teaspoon jeer seeds using a little water to a paste.

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In a big pan, heat 1 teaspoon of oil. Add a teaspoon of mustard seeds and 1 dry red chilli.

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Once the seeds splutter, add the cooked green gram and yam mix. Add salt as needed and 1/2 teaspon turmeric powder. Pour some water if the mix is too dry – about 1/2 cup or so.

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Add the ground coconut paste and mix it in. Let it cook for 5 minutes. Taste test and adjust. Take off the heat. Ideally this is served with kanji/congee, but my husband is not a big fan of that – so this was paired with rice and rasam.

Recipe source: Chena puzhukku

Ingredients:

  • 1/2 cup green gram dal (pacha payaru)
  • 2 cups elephant yam, diced
  • 1/2 teaspoon turmeric powder
  • salt

For grinding:

  • 3/4 cup coconut grated
  • 2-3 garlic pods
  • 2 green chilies
  • 1 teaspoon jeera (cumin seeds)

For tadka:

  • 1 teaspoon oil
  • 1 teaspoon mustard seeds
  • 1 dry red chili

Method:

  1. Pressure cook 1/2 cup green gram dal with 2 cups of diced elephant yam for 3-4 whistles. Let the pressure drop naturally.
  2. Grind together 3/4 cup coconut, 2-3 garlic pods, 2 green chillies (or per taste), 1 teaspoon jeer seeds using a little water to a paste.
  3. In a big pan, heat 1 teaspoon of oil. Add a teaspoon of mustard seeds and 1 dry red chilli.
  4. Once the seeds splutter, add the cooked green gram and yam mix. Add salt as needed and 1/2 teaspon turmeric powder. Pour some water if the mix is too dry – about 1/2 cup or so.
  5. Add the ground coconut paste and mix it in. Let it cook for 5 minutes. Taste test and adjust. Take off the heat. Ideally this is served with kanji/congee, but my husband is not a big fan of it so this was paired with rice and rasam.

3chena puzhukku

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Radish Sambar

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Life keeps happening and sometimes I am a little late to catch up with the events.

Last October, I had a mail from a magazine editor from middle east to feature one of my pictures as their cover page. I was humbled, I was honored and of course, I agreed. The only drawback was that I didn’t have a high-resolution copy of the picture she wanted. It was taken in Chennai and so my hard disk back up was also there. I couldn’t get it done despite my two friends and my husband helping me with the resolution. Finally, I just gave it up and asked her to see if she can get it fixed. And I left it at that.

On a fine day a couple of months later, I sent a mail to know whether they really published the picture or not. They said they did and sent me a soft copy of the same. Another friend have picked up a copy of that issue for me now. It was a problem since I was looking for an edition 2-3 months after it was published.

Anyway long story short, I learned my lessons.

  1. Click high quality pictures
  2. Take online back ups regularly for each and every picture.

And another thing I did was to invest in some props. I had very few props with me. True, I am not earning an income from this space, but my pictures are getting published and there is a lot to be proud about that!

Coming to the pictures here, this was the first click I did with all my new set of wooden painted backgrounds and some new props. I know it doesn’t look fantastic or even meaningful (sambar and flowers?!?! Really!!??), but I am looking at it as practice sessions. And the more I use the props, the less guilty I feel. All these boards, even the bright red one below have been given more makeovers, so it doesn’t look all that bad.

Enjoy this serving of root vegetables in warm new set up and brand new props :-).

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BM #61; Week 4; Theme : Root vegetables

Pictorial:

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Makes about four servings. Slice 6-7 small radishes into thin rounds and pressure cook with 1/2 cup toor or moong dal.

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Add 1/4 teaspoon of turmeric powder, 2-3 green chillies, radish greens if you have them and enough water to cover it. Pressure cook for 3-4 whistles until the dal is cooked completely.

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Once the dal is cooked and taken out of the cooker, add 3 cups of water to a pan. Add 4-5 curry leaves, 1 teaspoon of tamarind paste and two teaspoons of sambar powder.

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Mix well and bring to a boil. Let it boil for 6-8 minutes for the tamarind to cook completely.

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Add salt to taste, cooked dal and radish.

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Bring to a rolling boil, add a handful of coriander leaves as well.

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Prepare a tadka with a spoon of mustard seeds, few curry leaves,a good pinch of hing and 1 dry red chilli. Once the seeds splutter, add it to the prepared sambar. Mix well and serve with rice and a vegetable on the side.

Makes about four servings.

Ingredients:

  • 6-8 small radishes
  • 1/2 cup toor dal or moong dal
  • 2-3 green chillies (optional)
  • 1/2 teaspoon turmeric powder
  • 3 cups water
  • 2 teaspoons sambar powder
  • 1 teaspoon tamarind paste
  • 4-5 curry leaves, optional
  • handful of coriander leaves, optional
  • salt

For tadka:

  • 1 teaspoon oil
  • 1 teaspoon mustard seeds
  • 2-3 curry leaves
  • good pinch hing
  • 1 dry red chili

Method:

  1. Slice 6-7 small radishes into thin rounds and pressure cook with 1/2 cup toor or moong dal. Add 1/4 teaspoon of turmeric powder, 2-3 green chillies, radish greens if you have them and enough water to cover it. Pressure cook for 3-4 whistles until the dal is cooked completely.
  2. Once the dal is cooked and taken out of the cooker, add 3 cups of water to a pan. Add 4-5 curry leaves, 1 teaspoon of tamarind paste and two teaspoons of sambar powder.
  3. Mix well and bring to a boil. Let it boil for 6-8 minutes for the tamarind to cook completely.
  4. Add salt to taste, cooked dal and radish.
  5. Bring to a rolling boil, add a handful of coriander leaves as well.
  6. Prepare a tadka with a spoon of mustard seeds, few curry leaves,a good pinch of hing and 1 dry red chilli. Once the seeds splutter, add it to the prepared sambar. Mix well and serve with rice and a vegetable on the side.

1radish_sambar

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