Category Archives: Side Dishes

Mixed vegetable curry for Poori

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This is a curry that I have never made on my own. Its my mother in law’s special curry for pooris. The recipe is a simple one. It has roasted and ground cumin and coriander seeds in it for flavor. The vegetable portion also has hidden surprises in it – for one thing, it has radish…for another, it has chow-chow!

When I am cooking, both these vegetables have never crossed their traditional boundaries and made it to curries of any kind! So I was curious about how it will all come together and pair with poori so well. But boy!! these were so good with pooris and tasted great in spite of a simple preparation.

The next time I feel adventurous enough to deep fry and make pooris, I know what curry to make for sure..

Read on for the pictorial and the recipe.

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Pictorial:

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Cut all the vegetables into similar sized pieces (1/2″ pieces) and pressure cook with 1/2 teaspoon of turmeric powder and sufficient water. The choice of vegetables are carrot, beans, radish, chow chow, green peas and potatoes. About 4 cups in total.

Heat a pan and add 1.5 teaspoon of jeera and saute for a minute.

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Add 1.5 teaspoon of coriander seeds to jeera. Saute until the seeds are a little brown. Take off the heat and let it cool.

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Once its cool, grind them into a fine powder.

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Saute one big chopped onion in a pan.

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Add the onions to the cooked vegetables. Add the ground coriander – cumin powder also.

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Add 1 teaspoon chili powder or per taste.

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To thicken the gravy, mix 1 tablespoon atta with 1/4 glass water. Make sure there are no dry lumps.

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Add this to the gravy and cook until its a little thick. The gravy won’t be super thick, it will not be too runny is all. Take off the heat and serve as a side dish for pooris.

Recipe source: My Mother in law

Serves: 4-6

Ingredients:

  • 4 cups of diced mixed vegetables (carrot, beans, radish, chow chow, green peas and potatoes)
  • 1/2 teaspoon turmeric powder
  • 1.5 teaspoons cumin seeds
  • 1.5 teaspoons coriander seeds
  • 1 teaspoon chili powder
  • 1 big onion, chopped fine
  • 1 tablespoon atta mixed with 1/4 cup water
  • salt as needed
  • oil for sauteing onions

Method:

  1. Cut all the vegetables into similar sized pieces (1/2″ pieces) and pressure cook with 1/2 teaspoon of turmeric powder. The choice of vegetables are carrot, beans, radish, chow chow, green peas and potatoes. About 4 cups in total.
  2. Heat a pan and add 1.5 teaspoon of jeera and saute for a minute.
  3. Add 1.5 teaspoon of coriander seeds to jeera. Saute until the seeds are a little brown. Take off the heat and let it cool.Once its cool, grind them into a fine powder.
  4. Saute one big chopped onion in a pan. Add the onions to the cooked vegetables.
  5. Add the ground coriander – cumin powder also. Add 1 teaspoon chili powder or per taste.
  6. To thicken the gravy, mix 1 tablespoon atta with 1/4 glass water. Make sure there are no dry lumps. Add this to the gravy and cook until its a little thick. The gravy won’t be super thick, it will not be too runny is all.
  7. Take off the heat and serve as a side dish for pooris.

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Red pumpkin kuzhambu

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One of the good thing about in laws visiting you is the food. That generation is usually not as lazy as mine (erm…or my in-laws are not as lazy as I am :D), so the cooking gets done every single day before 8 AM. I have learnt to relax and just sleep late in the mornings and enjoy my son’s school vacation. We are both getting up closer to lunch time than breakfast time. The school reopening is going to be really tough on me and my kid!

Anyway, with my mother in law in the kitchen, I have already learnt some new recipes and perfected some old recipes. Me hanging out with a camera while she is cooking is not an uncommon sight. This pumpkin sambar is one captured like that. I was hanging around with the camera while my MIL was cooking. Step wise clicking – or coming to think of it, even cooking – has never been this easy!

Read on for the recipe and the pictorial.

Pictorial

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Heat one tablespoon oil of gingelly oil in a pan. Add one teaspoon mustard seeds and 1/2 teaspoon fenugreek seeds. Let the mustard seeds splutter and the fenugreek seeds turn brown.

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Add 4 cups water and add 1.5 teaspoons tamarind paste, salt as needed and a good pinch of hing.

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Now its time to add the diced pumpkin pieces to go in. Add 2 teaspoons of sambar powder after that.

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Let the sambar simmer and boil for 7-10 minutes or until the pumpkin is cooked fully. You can cover the pan with a lid in between to speed the process.

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Make a slurry with 1.5 tablespoon atta and 1/2 cup water. Mix until no flour lumps remain.

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Add this to the kuzhambu. Stir and cook until the gravy thickens. Taste test and adjust seasonings per your taste. Take off the heat and serve with rice and a vegetable on the side.

Recipe source : My MIL

Serves : 4

Ingredients:

  • 1 tablespoon oil, sesame oil preferred
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds /vendayam
  • 1.5 teaspoons tamarind paste
  • good pinch hing
  • 2 cups diced pumpkin pieces
  • 2 teaspoons of sambar powder
  • 1.5 tablespoon atta mixed with 1/2 cup water

Method:

  1. Heat one tablespoon oil in a pan. Add one teaspoon mustard seeds and 1/2 teaspoon fenugreek seeds. Let the mustard seeds splutter and the fenugreek seeds turn brown.
  2. Add 4 cups water and add 1.5 teaspoons tamarind paste, salt as needed and a good pinch of hing.
  3. Now its time to add the pumpkin pieces to go in. Add 2 teaspoons of sambar powder after that.
  4. Let the sambar simmer and boil for 7-10 minutes or until the pumpkin is cooked fully.  You can cover the pan with a lid in between to speed the process.
  5. Make a slurry with 1.5 tablespoon atta and 1/2 cup water. Mix until no flour lumps remain.
  6. Add this to the kuzhambu. Stir and cook until the gravy thickens. Taste test and adjust seasonings per your taste. Take off the heat and serve with rice and a vegetable on the side.

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Piperade

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What I love most about this recipe is its name – Piperade!  Try saying it out and you will know what I mean. I tried learning how to pronounce it properly, but people are pronouncing it differently in different audios. So I am going to stick to my version – Pipparade :D!

Though the name is fancy and really interesting, the dish is a really simple one. It’s no more than sauteed onions and peppers with some tomatoes in it. What makes it French is the chilly that goes into it – Piment d’Espelette. A common substitute is cayenne pepper and that’s what I have used in this recipe.

The flavors include a combination of sweetness from the peppers and onions, heat from the chilly used and a little tartness from the tomatoes. But the sweetness dominates. This dish can be used in a variety of ways. One common way is to break an egg into it and bake/cook until its set. With a grilled piece of bread on the side, that would be a great meal for a busy day.

It can be a main dish, side dish or a condiment depending on how you serve it. It can be served over scrambled eggs, inside a sandwich, filling for rolls or even with rice – as one video suggested. My vote is for the grilled bread and baked eggs. But you make your choice :-). Read on for the recipe!

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Pictorial: 

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Blanch tomatoes by cutting a small ‘x’ in the base and then immersing them in boiling hot water for about 30 seconds or until the skin starts to kind of peel.

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Drain, peel the skin, dice finely and keep aside.

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Heat oil in a pan. Add the garlic and sliced onions. Saute until the onion softens.

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Add the peppers and saute until it softens a bit.

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Add the diced tomatoes, cayenne pepper, salt and mix.

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Cover and cook, stirring in between, until the peppers are done and tomato turn mushy.

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Take the lid off and check the taste and consistency. If it’s runny, you can let it cook until it dries up a bit. Else you can use it as such.

Recipe adapted from: Piperade

Serves 3-4 

Ingredients:

  • 1 tablespoon olive oil
  • 4 pods garlic, chopped fine
  • 1 medium onion, chopped fine
  • 3 peppers in different colors, cut into 1″ long pieces
  • 4 tomatoes, blanched and peeled
  • 1 teaspoon cayenne pepper
  • salt as needed

Method:

  1. Blanch tomatoes by cutting a small ‘x’ in the base and then immersing them in boiling hot water for about 30 seconds or until the skin starts to wrinkle and peel. Drain, peel the skin, dice finely and keep aside.
  2. Heat oil in a pan. Add the garlic and sliced onions. Saute until the onion softens.
  3. Add the peppers and saute until it softens a bit.
  4. Add the diced tomatoes, cayenne pepper, salt and mix. Cover and cook, stirring in between, until the peppers are done and tomato turn mushy.
  5. Take the lid off and check the taste and consistency. If it’s runny, you can let it cook until it dries up a bit. Else you can use it as such.
  6. Serve as a sandwich filling, over rice, with baked eggs and grilled bread or as you prefer.

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This recipe goes to Blogging Marathon 55, under French recipes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

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Brinjal puli kuzhambu

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In a family of three kids, I was the only girl. Now I have three nieces to give me company :-).

It’s sad that I am missing out a lot in their growing up stage, but like my son said yesterday – today’s technology is great. So thanks to the internet, I do get to see glimpses of their lives.

I was in Bangalore when my elder brother’s second daughter was born in January. And my younger brother’s daughter was born in May. We took a road trip to go see her after my son’s vacation started. We covered New Jersey, Pennsylvania, Ohio, Indiana and finally Illinois to see her.

The little kid in the family( my younger brother) has a little kid of his own now!

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The high light of the trip was of course my 6 week old niece and how she smiles. But on a side track , I picked up this recipe from my brother’s MIL. It’s a version of the regular puli kuzhambu, but this has enough vegetables and beans in it to contribute to a healthy dinner.

Serve this with a cup of rice and the dinner is done!

Pictorial:

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Heat 2 teaspoon oil in a pan and add 1 teaspoon of mustard seeds and half teaspoon of fenugreek seeds.

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Add 5-6 curry leaves, 3-5 pods of chopped garlic and 2 chopped small onions. Saute for 2-3 minutes.

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Add 3/4 cup of sliced radish. Saute for 2-3 minutes.

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Add 2 cups of diced eggplant. Cook for 3-4 minutes.

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Add 1 teaspoon tamarind paste (or use 2 cups tamarind water), salt and 1 tablespoon sambar powder in two cups water.

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Add this to the cooked vegetables.

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Cook two cups rajma or red kidney beans.

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Add that as well to the kuzhambu.

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Cover and let it cook for 5 minutes.

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Add 1 tablespoon of fenugreek powder at this point.

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Grind 1 cup coconut into a very smooth paste and add that to the kuzhambu. You can thicken the curry by using a paste of 2 tablespoon flour with 1/2 cup water instead of coconut.

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Let it boil for 5 minutes. Taste test, adjust seasonings and serve hot with rice.

Recipe source:  My brother’s MIL

Serves 4-6

Ingredients:

for seasoning:

  • 2 teaspoon oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 5-6 curry leaves

for kuzhambu

  • 4-5 garlic pods, chopped fine
  • 2-3 small onions, chopped fine ( or 1/2 medium onion, sliced)
  • 3/4 cup sliced radish pieces
  • 2 cups diced eggplant pieces
  • 1 tablespoon sambar powder
  • 1 teaspoon tamarind paste
  • salt as needed
  • 2 cups cooked rajma(red kidney beans)
  • 1 teaspoon fenugreek powder
  • 1 cup coconut, ground to a very smooth paste with some water

Method:

  1. Heat 2 teaspoon oil in a pan and add 1 teaspoon of mustard seeds and half teaspoon of fenugreek seeds.
  2. Add 5-6 curry leaves, 3-5 pods of chopped garlic and 2 chopped small onions. Saute for 2-3 minutes.
  3. Add 3/4 cup of sliced radish. Saute for 2-3 minutes. Add 2 cups of diced eggplant. Cook for 3-4 minutes.
  4. Mix 1 teaspoon tamarind paste in two cups water (or use 2 cups tamarind water) along with salt and 1 tablespoon sambar powder. Add this to the cooked vegetables.
  5. Cook two cups rajma or red kidney beans. Add that as well to the kuzhambu. Cover and let it cook for 5 minutes. Add 1 tablespoon of fenugreek powder at this point.
  6. Grind 1 cup coconut into a very smooth paste and add that to the kuzhambu. You can thicken the curry by using a paste of 2 tablespoon flour with 1/2 cup water instead of coconut. Let it boil for 5 minutes.
  7. Taste test, adjust seasonings and serve hot with rice.

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This recipe goes to Blogging Marathon 55, under healthy dinner recipes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

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Saboot masoor dal

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The kid’s first bicycle was a gift from my brother. He was in kindergarten then (the kid, not my brother – just thought I would clarify :D). There was no play area near our house at that point of time and so the cycle sat inside the four walls.

Then we moved to the gated community and there was enough space to use the cycle. So the cycle came out and with the training wheels on, the kid used it for a little while. Pretty soon after that, the macho man that my husband is,  took out the training wheels. The kid, all of 5 years then, needed someone to run along with him until he could ride by himself. But I refused to be that someone. So again, the poor cycle went back to the jailhouse.

A lot later, my husband spent a little time – may be an hour max.- one day and the kid never looked back..He just started riding. It did help that he was almost 7 years old and way too tall for the cycle. Anytime he felt he might fall, he could easily keep his foot on the ground. The cycle did get some good use after that and we were thinking of getting one appropriate for his age when we moved to U.S.

We did get him a cycle here this spring. Its a really tall one and yet he rides smoothly. The day he got the cycle, he let his dad test it out and every other kid who asked him. But when I asked for my turn, he hugged the cycle and had a really worried look in his face. “No”, he told me, “I can’t give you my cycle. You are heavy and you will break it.” Sigh….

Gone is the trusting little boy who looks at his mom as the super woman. Now we have a mini grown up man who takes his decision based on what he sees! Well, you know that is good when he looks at this meal and tell you that it looks yummy and healthy :-).

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Recipe source: A friend in Edison

Serves : 4

Ingredients:

  • 1.5 cups saboot masoor dal
  • 2 teaspoon oil or ghee
  • 1 teaspoon jeera
  • pinch hing
  • 1 tsp ginger garlic paste
  • 3-4 green chillies, chopped fine
  • 1 medium onion, chopped fine
  • 1 small tomato, chopped fine
  • 1 teaspoon each chilli powder, coriander powder, garam masala
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • water as required to get the right consistency

Method:

  1. Soak the dal in water for half an hour and pressure cook with enough water until done. About 5 whistles or so. Once its done, let the pressure come down and keep aside.
  2. Heat oil or ghee in a pan and add jeera and hing. Once the jeera changes color, add the chopped onions along with ginger garlic paste (or minced ginger and garlic), green chillies. Let it cook until the onion changes color.
  3. Add the tomatoes and cook for a minute or two.
  4. Add all the spice powders – chili powder, coriander powder, garam masala and turmeric powder. Cook until the tomatoes are totally mushy. You can add a tablespoon or two of water if the curry sticks to the bottom of the pan.
  5. Add the cooked dal along with the water in which it was cooked. Season with salt and let it come to a boil.
  6. You might want to add more water to bring it to the consistency you want. Start with half cup and then take it from there.
  7. Check the seasonings and adjust according to your preference. Cover and cook for 4-5 minutes.
  8. Take off the heat. Serve with rotis, rice or even idli and dosa. I tried it with them all and it tasted yummy every time!

 

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This recipe goes to Blogging Marathon 55, under healthy dinner recipes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

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Ragda pattice

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There are two ways for me to remember ragda pattice. One would be the memorable trip to Ahmedabad, which was all about friends, fun and food. The other memory is the walk in our old apartment with a friend of mine who explained this dish to me in detail – that was her dinner for her family that day. By some curious, but lucky, twist in fate – she is now staying close to my old apartment in U.S. We were able to meet once – miles away from where we met last.

Anyway, back to ragda pattice. I know it seems like a lot of work, but it actually isn’t. A little bit of planning ahead will turn make this seemingly overwhelming recipe into something that’s quite manageable. Soak your vatana, cook your potatoes and you are already done with half the work.

This is a chaat item, but it can easily be turned into a dinner itself. Read on for the recipe.

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Recipe adapted from : Ribbons to pastas

Serves : 4

Ingredients:

For the ragda:

  • 2 cups white/yellow peas
  • 1/2 tsp turmeric powder
  • pinch hing
  • salt
  • 2 tsp oil

To grind together as a paste:

  • 4 pods garlic or 2 tsp ginger garlic paste
  • 1 small bunch coriander leaves
  • 2 tomatoes
  • 1 tsp each red chili powder, garam masala and chaat masala

Method:

  1. Soak the peas (vatana) overnight or at least for 4-5 hours until it doubles up in size.
  2. Pressure cook the peas with 1/2 teaspoon turmeric powder, a pinch of hing  and enough water to float for 2-3 cms on top of the fully immersed peas.
  3. Once the pressure drops, check whether it’s cooked fully and keep aside. Took 5 whistles in my cooker.
  4. Grind the garlic pods, coriander leaves, tomato along with the spice powders.
  5. Heat oil in a pan and cook this paste until the raw smell goes off.
  6. Add the cooked peas, salt and mix well. Add more water if needed to get the consistency of a curry. It shouldn’t be runny, but shouldn’t be thick as well.

For the Pattice 

Ingredients:

  • 6 large potatoes
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon corn flour
  • 1 tsp chili powder (optional)
  • salt
  • 2-3 tsp oil for shallow frying

Method:

  1. Pressure cook the potatoes.
  2. Peel skin and mash well with everything once its cool enough to handle.
  3. Take a lemon sized ball of mashed potatoes,  shape it into a cutlet like tikki and shallow fry in batches.

Assembling ragda pattice:

  • 2 tikkis per person
  • 1/3 cup ragda
  • 1 tsp tamarind chutney ( per taste )
  • 1 tsp yogurt ( per taste )
  • 1 tsp mint coriander chutney (I didn’t have any)
  • 1 tsp chopped onions
  • 1 tsp sev (I had only mixture :D)
  • 1 piece lemon wedge

Method:

  1. Plate the tikkis on a bowl and pour the ragda on top.
  2. Add all the chutneys and onion and sev.
  3. Adjust the quantities according to taste and serve with lemon wedges, squeezing the juice per personal preference.

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Mashed potatoes

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Growing up, our life had this wonderful world of books. My mother read a lot and the house was always overflowing with books. It was natural for us to pick up reading given that we had a mom whose hands never seemed to be without a book. With a hectic life between her job and three kids at home, no wonder she drowned herself in a sea of books on weekends. On weekends, I remember her skipping her meals and even her bath, to finish whatever she was reading at that time.

Anyway, fast forward to the present and now, thanks to the schools in US, my son does read a little. He quickly understood that his bed time can be pushed by another half an hour at least if he picks a book! I can see him howling with his latest Calvin and Hobbes book or reading his dinosaur books with a lot of interest.

Charlie and Lola were part of our lives earlier. Though he has outgrown the book and the series, it still holds a good place in our hearts. “I will never ever eat a tomato” is the first book, a TV series followed. Lola is a 5-year-old picky eater and her 7-year brother Charlie fixes her a dinner. She doesn’t like peas, carrots, mushroom, spaghetti, cauliflower, cabbage, bananas or oranges or apples or rice or cheese…but she would never ever eat a tomato!

Charlie comes up with imaginative names – carrots becomes orange twiglets from Jupiter, peas are now green drops from Greenland, mashed potatoes are cloud fluff from top most peak in Mt. Fuji and so on. The dinner here is something Lola would run away from, unless Charlie steps in between.

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Food theme: Food from kids’ literature/TV shows

Serves : 1-2 kids

Orange Twiglets from Jupiter/ Glazed carrots 

  • Match stick carrots, about 1/2 cup
  • 1 tbsp brown sugar
  • 1 tbsp maple syrup (I didn’t have any)
  • 1 tbsp butter
  • a dash of salt and pepper,optional.

Melt butter in a pan and add the washed and cleaned carrot sticks into it. Saute for 2-3 minutes and add the sugar, maple syrup (if using) and salt and pepper. Cook, stirring in between, for about 5-8 minutes or until the carrots are cooked through. The cooking time will depend on the quantity and the thickness of the carrot sticks.

Green drops from Green land/ sautéed peas 

  • 1/4 cup frozen green peas, thawed
  • 1 tsp butter
  • salt

Melt butter in a pan and add the thawed peas and salt. Let it cook until done, about 3-5 minutes.

Cloud fluff from Mt. Fuji/ Mashed potatoes

  • 2 big potatoes, diced
  • salt and pepper
  • 1 tbsp butter
  • 1 tbsp milk

Cook potatoes in salted water and drain once cooked. Warm butter and milk together. Add this to the drained, steaming potatoes along with salt and pepper. Mash well using a wooden spoon, adding a little more warmed milk, if required.

Ocean nibbles from the supermarket under the sea/ Toasted bread sticks

  • No fish sticks, so I toasted a piece of bread and cut it into fingers.

Moonsquirters

  • Cherry tomatoes!!

Pink milk:

  • Ready made strawberry milk

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Linking this entry to Valli’s Kid’s Delight, hosted by PJ this month. The theme is ‘Cooking from Storybooks/TV shows’.

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Bitter gourd chips – Pavakkai chips

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I love eating full meals from hotels in Kerala. The number of items may be less compared to a thali meal from Tamil Nadu, but they make that up with their taste and flavor. The platter mostly has rice, sambar, rasam, moru kachiyathu, 1-2 kinds of vegetable side dishes, pickle and pappad. Sometimes they serve this deep fried bittergourd on the side. Its the simplest of the dishes, but yet I can never get enough of it!

Who thought such a simple recipe would yield such delicious results! All you got to do is slice the vegetable, add chili powder and salt and then deep fry it. They fry it until its brown and there is not much of green. You might find curry leaves as well and even thin pieces of coconut in the dish.

I didn’t want to risk burning these, so I added a bit of rice flour for crispiness and took them out of the oil once they looked cooked and crispy enough to my eyes. These looked good enough to be served with tea, but somehow I liked the flavor a lot better with rice.

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Ingredients:

  • 2 karela/bitter gourd/pavakka
  • 1 tsp chili powder
  • 2 tbsp rice flour (optional)
  • salt
  • oil to deep fry

*handful of curry leaves is a good addition to this

Method:

  1. Slice the bitter gourd into thin rounds. I spread them out on a paper towel evenly for drying.
  2. Add the bitter gourd pieces in a bowl, add the rice flour, chili powder and salt. Mix well with your hands. You can add whatever masalas you want to the bittergourd, I used only chili powder and salt.
  3. Deep fry until golden brown in oil and drain in paper towels. Once cool, store in an air tight container. Serve with rice as a side dish or munch on them with a cup of coffee. Personally, I prefer with rice.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

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Pepper rasam

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I know that it’s the peak of summer in India now and for once, I feel happy that I am not there at this time of the year.

You literally melt in front of the stove because of the heat. Though its tough, I always feel blessed. When you look at the guy who irons your clothes, your maid mopping the floors or the cooks in restaurants, you know your life is so much easier. They have no choice but to do their work in that heat. My work is so much lighter compared to theirs and you automatically count your blessings. Life really keeps you humble over there.

Though people in Chennai cannot think about hot- hot pepper rasam now, it suits very well for the rainy days we have been having here.Give it a try and you will be hooked!

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Serves :4

Ingredients:

To grind to a coarse paste or crush in a mortar and pestle:

  • 1/2 cup coriander leaves
  • 1 teaspoon pepper corns(ground pepper otherwise)
  • 1 tsp jeera
  • 2-3 pods of garlic

For the rasam:

  • 1 tsp tamarind paste
  • 1/4 cup cooked toor dal (I keep some aside when we make sambar)
  • 1 tomato, chopped well
  • salt

For seasoning:

  • 1 tsp ghee
  • 1 tsp mustard seeds
  • 1 red chilli
  • 5-6 curry leaves

Method:

  1. Crush the coriander leaves, garlic, pepper and jeera into a coarse paste. This can be done in a mixie jar or using a mortar and pestle.
  2. Add tamarind paste and chopped tomato with salt in 3 cups water and bring it to a boil. If you are using freshly squeezed tamarind juice, reduce the water added so that there is 3 cups in all, including the tamarind juice.
  3. Add the ground paste and cooked toor dal. Boil for 5 minutes.
  4. Taste test and adjust seasonings. Boil for another 5 minutes, adding more water if required.
  5. Take off the heat and keep aside.
  6. For the seasoning, add ghee in a small pan. Once its hot, add the mustard seeds, red chillies and curry leaves. Once the mustard seeds to crackle, take off the heat and pour carefully onto the prepared rasam.
  7. Serve with rice and a vegetable side dish.

Optional: Some people add a pinch of sugar or jaggery to the rasam when its boiling.

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Coriander Thogayal

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Rice mixed with a gravy like sambar or rasam and served with a vegetable side dish is what we grew up eating. Even now, that’s our everyday meal. There are so many varieties of sambar and vegetable preparations. Their permutation – combination keeps the meal diverse and interesting.

But there are times when you feel like taking shortcuts. This is for one of those days. Thogayal is a kind of like a thick chutney preparation. It fits the bill as a side dish for rice or as something to mix with rice and eat. It pairs well with preparations like poricha curry or rasam as a side dish.

Here, I have made it to be mixed with rice. With a spoon of ghee and something crunchy like pappadam or murukku on the side, it hardly tastes like a ‘short cut meal’.

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Ingredients:

  • One bunch of washed and cleaned coriander leaves
  • 1.5 tablespoon chana dal
  • 1.5 tablespoon urad dal
  • 2-3 red chillies (or per taste)
  • 2 pods garlic (optional)
  • 1/4 cup grated coconut
  • salt
  • oil

Method:

  1. Heat a teaspoon of oil in a pan and add the two dals, red chillies and garlic pods. Fry for a minute.
  2. Add the coconut and fry for a minute or two. Turn off the heat and add the coriander leaves to the pan. It wilt in the residual heat.
  3. Once its cooled down, grind in a blender (adding a little water if needed) to get a slightly coarse thogayal.
  4. Serve with rice and rasam or mix with rice and serve a porial on the side.

Note: Garlic is optional and generally not added. I like it, so have added it here. You can add some mint leaves also here.

coriander_thogayal2

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