Owner: Cooking 4 all Seasons URL:http://cooking4allseasons.blogspot.com/ Join Date: Sat, 07 Jul 2007 00:42:16 -0500 Rating:0 Site Description: A blog on Indian Cuisine and Andhra food. With recipes for Meal planner for Lunch Box Site statistics:Click here
The story of a Rising Pulka! 2007-07-12 05:19:00 A pulka is judged by the way it rises. A pulka is a pulka but lot goes in the way it is prepared. The story
of the rising Pulka at home is a long story. My Dad is a pulka lover. Forever you can hear him saying, he wants Pulkas for dinner. But somehow Amma never gets down making it everyday. When she does, she says its so easy that it can be everyday but somehow after that dinner, it will again be forgotten until Dad reminds us again.Dad even got us a brand new Roti or Pulka maker and Amma, till the end of it, never tried preparing Pulkas in it. After a considerable rest in the loft, we thought its time to give a farewell to the Roti Maker. We finally disposed it, without even trying it out. Amma tried many other manual pans which could bring out that beautiful fluffy delicate Pulkas, but everything turned out bad. After many such pans never seeing the light of the day or the night, we concluded that cooking it directly on the stove burner is the only way we can get it out royally. To m Read more:Rising
Dazzling Dal Makhani 2007-07-11 03:38:00 If I am not ordering Paneer Butter Masala, I will be seen ordering Dal Makhani. At times we do have to please our partners and order dishes other than our favorites right. So I came to know that hubby dear is fond of Dal Makhani as its make in Delhi. He was a Delhite for some 4 years and is always on praise for dishes available in Delhi. There is one other dish "Shai Paneer" I have prepared only once and which he is so fond of. Maybe one of these days I will end up preparing this.Coming back to Dal Makhani, getting the right indgredients is so important and the consistency is important. Hubby says dal Makhani is not only eaten with rotis or pulka, they just simply eat as it is. Well that goes to say how delicious it would be.Here you go for the recipe as I make it.Serves : 4Soaking Time : Overnight or minium 6 hrsCooking Time : 30 minsCuisine : PunjabiIngredients needed:Black dal - Sabit urud dal - 1 cupRajma - 2 tbspButter - 75 gmsOnions - 1 bigTomatoes - 2 mediumChilli powderChopped Read more:Dazzling
Karam Podi Breadu ~ Bread Sandwich with Spicy Podi 2007-07-17 02:30:00 My husband dislikes bread in any form. And I love bread in all forms and all times. Our tastes and likes have been so different in many ways. For me, breads and buns have been an integral part of food, but to make my hubby dear eat these was a big task. There was a time when he wouldn't eat Bread
Omelet because his cook in Delhi, used to make it so awful that he lost liking to it. It took many years to convince him otherwise. Bang entered Athamma! and there I saw this little boy running around his amma, asking for all weird stuffs to be prepared! Surprise surprise, hubby dear does like to eat bread but if made as how his amma makes. Well I did get wild hearing it but then everybody likes their Mom's cooking, and moreover when he is ready to eat bread, why should I worry. And out came this magical Spicy
Podi, that they just would sprinkle around, on all things they choice and consume heartily. Gourmets but of a different kind! I made sure they don't sprinkle on me!.. Read more:Sandwich
A MEME and a Game 2007-07-16 07:00:00 Well I have been tagged by Archana for a ME ME to disclose seven random facts about myself. ... not sure if she thought it was good choice...but she had it coming...I take this opportunity to brag about myself..1I was born into a family of doctors, I thought I will be the one to carry on the tradition...Dad was, of course, very disappointed. I almost spent the same number of years, if not more, trying to get through the entrance exam. During childhood, a pundit predicted, on seeing my hands, that they are fit either to be an artist or a doctor. Since he was correct with first prediction, I trusted the other one to come true....everytime an ambulance passes me by, my blood chills...guess few things can never be forgotten.2I always was a tomboy. My parents never objected to anything I did. So it came as a shock when hubby dear commented that my parents should have taught me better. This statement was for me not liking to tie saris. Our first fight was on me not tying a sari when we went
Pal Puri 2007-07-15 00:50:00 When I first started blogging on food, my Athamma was very enthusiastic about it and gave me lot of ideas on what we can prepare and blog on. Everyday, She used to ask me did anyone liked or tried what you posted?. Well I just had to tell her, yes Athamma few did comment the recipe was nice but not sure if they tried it out. I said it might take a very unique recipe for others to try but what I have posted may be a known one. One evening when I got back home from work, I saw her very busy in the kitchen preparing something very different. The aroma was very inviting. I barged in and asked what she was up to and hubby dear said she was preparing something that they used to eat when they were small and quite popular in their place.This dish was so different, I have never eaten this before, so do try this and let me know.Between the name might mislead from thinking this is the regular Pal puri which is made by soaking regular puris in warm sugered milk. My recipe has milk extracted from
Spicy Chicken Biryani 2007-07-18 06:41:00 I have been waiting to make some non -veg biryani for a long time. And I got the opportunity this weekend when hubby dear wanted me to make him Chicken
Biryani. I asked Amma for a recipe and she said there are so many varieties, so which one I want. I said I want one that is simple yet tasty.When I got down preparing it, I was surprised as how fast it got over. I was able to manage all the items on time. But for once I was able to make my husband say it was very spicy. They said they would eat it for dinner again by which time it would've toned down. This is what I prepare for lunch with Chicken - Briyani, Gravy and Roast.Chicken BriyaniServes: 4Preparation Time: 20 minsCooking Time : 15 minsCuisine : AndhraIngredients Needed:For Marinade:Chicken - 250 gmsCurd - 1/2 cupChilli powder - 1 tspCoriander powder - 1 tspTurmeric powder a pinchGinger Garlic paste - 1 tspMethi Leaves - 1/2 cupCoriander leaves - 1/2 cupFor RiceBasmati Rice - 1 1/2 cup (Onions - 2Green chillies - 2Chilli powder Read more:Spicy
A twist in the Semiya Upma nay Chat 2007-07-20 23:19:00 Any name other than Semiya Upma, might sound interesting to eat up this dish. Everybody at home dislike Semiya Upma, including me. So I am never seen preparing this. Amma used to make it when in hurry but that was ok, since it was sometimes...When Athamma started making breakfast, we saw we ended up eating this more than often. Not sure if somebody told her that we liked. She was so enthu in making it that we didn't have a heart to say no. But anything in large dose, does make one to take dire steps. I finally once told her, that her son does not like nor do I. My daughter, of course, is always verbal.Then it happened one morning, I saw her busy making something. She said she will prepare breakfast. And what landed on the dining table was looking so colourful that I was excited to know what it is. She said she just made it different. So it was my job to come up with a name. Since it was more of a chat looking, I christened it Semiya Chat. Hope you like it.Here you go for the recipe.Se Read more:twist
Lunch Box Series : LBS#5 2007-07-20 06:05:00 For today's lunch, we made Thotakura pappu made from our own backyard greens. We have this Spinach climber running behind in the backyard. It springs out suddenly, making on and off appearance. I have known Amma plucking these for making dal. Turns out great. Nothing like making out of fresh Vegetables, in this case, leaves.On this occasion, we ran out of all Vegetables, and didn't know what to make. Was wondering what to dish out for lunch box, when Voila, I see Green Green leaves in Athamma's hands. She said this climber has a mind of its own, it was now in full bloom. All fresh and green. So we decided to make Dal. Accompanied by okra Stir Fry.Whenever I think of Lady's Finger, I am reminded of two incidents, one, when young Amma used to say we should eat lots of Lady's Finger as we will become wiz kids...I guess every mother does it, why even I do it with my daughter. The other one was, my daughter once asked why it is called lady's finger. I said, it might be because it look Read more:Lunch
Stuffed Paneer Parathas 2007-07-24 02:52:00 My memories on Stuffed
parathas goes back to the time we went to Pune to attend a Punjabi family friend's marriage. It was one cold December morning when we landed in Pune station. When I got down the steps, cold wind hit my face and I was chilled to bones. I am always very resistant to cold but it was so severe that even I felt very chill. We rushed to the guest house to get ready for the travel to Aurangabad where the marriage was to be held. On the way, we dropped in the groom's place for breakfast. We were lead into a portico with so many dishes laid on the table and we were amazed at the array of dishes, the breakfast items were so rich. We are only used to our South Indian items for breakfast but being a typical lover of Punjabi kaana, I just lugged on. Few things that are still fresh in my memory are the Stuffed Parathas, Moong Halwa and Bibi Ka Maqbara. Since I have never been to Agra, I fell in love with everything. That trip is still so fresh in memory...Now coming to my St
Masala Vada 2007-07-23 05:37:00 Masaal Vaade ...Masaale Vaade....wondering what this is all about? then...how about this.. .."kanyakumariku Sellum Reealli Eranddavathu Flatformaarathil Eruthu Seela dodikalli Kalamba Thaiyaraga Eerukirathu"...wow..finally was able to translate Tamil into English...For my non-Tamil readers - the train leaving for Kanyakumari is about to start in Platform No : 2. I have always had such difficulty writing Tanglish...You might ask what I was trying to depict here..I was trying to get in the mood and atmosphere right for serving Masala
Vada..This, a perennial snack sold very fervently in Railway Platforms down south India. One familiar with this scene, will appreciate the passion and admiration this snack bestows on one unexpected traveler.As a kid, traveling many times by train I have seen and enjoyed this snack by sight and never really tasted it. We were never allowed to eat anything sold in the platforms. I can only vouch it tastes excellent by the ardent invitation this attracts, th
Jackfruit Seeds Crispies 2007-07-22 07:35:00 This is a simple snacks from jackfruit seeds. When I was in my school days I remember how I used to toast this in fire and eat directly from that. Later, we used to cook this in sambar and other times, I used to dry this and chop finely and fry it with Chilli powder.This time, I just boiled it and chopped into long pieces and fried it with Chilli powder and salt. Very good to munch during evening.
Endimirapakaya Pappu ~ Red Chilli Dal 2007-07-26 02:55:00 Endimirapakaya Pappu with Rice is our comfort food. I thought this deserves a post on its own and not to be clubbed in my Lunch box series, though LBSs features simple dals.Endimirapakaya is Dried Red chillies and this features as main ingredient in this Dal. Colloquially this is also called Pulagora which means a mess but this is a lovely mess I vouch. This dal goes well with anything and everything. Of course don't try to drink it as such as its spicy.When as travel worn, we get back home, this is the dal Amma makes to rejuvenate everybody to perk up and gear up to their routine schedule again. And believe me it gets done in a jiffy. This is quite common in Rayallaseema, Andhra and maybe now its been adapted to other areas. Wherever it has originated its a delicious dal to cherish.Preparation Time : 10 minsCooking Time : 15 minsCuisine : AndhraIngredients NeededTur Dal - 1 cupDried Red chillies - 12Onion - 1 smallTomato - 2 mediumGarlic - 4 podsTamarind - 1 "Turmeric a pinchSalt to Read more:Chilli
Carrot Kurma 2007-07-25 06:01:00 There is this story I tell my daughter on Bunny Rabbit. I am not sure if I can get the correct mood for it while I am explaining it in English, read on if you have the patience, else scroll down to the recipe.The story goes something like this..There was once this town, within which there was a forest. In that forest lived a tiny little rabbit called bunny rabbit. Next to this bunny rabbit's house there was a carrot field. Every morning, bunny rabbit gets up and peeps out of his window to look at the carrot. The field will be full of carrot. Out it rushes to brush his teeth and jumps out of the window to eat all the carrots. Now this farmer was very angry because everyday his crop is eaten by this naughty rabbit.One day he decides to stay put on his field hoping to catch his rabbit. He has a big stick and stands near the entrance. Bunny rabbit wakes up and as routine peeps out of the window. Ohh!, he gets a shock seeing the farmer. He thinks!!..what shall I do??. I have no carrot to e Read more:Carrot
Tomato Chutney 2007-07-29 06:28:00 My Athamma is famous for her Chutney
s. Whenever she used to visit us, I used to ensure she prepares all her series of Chutneys for a feast. This one is the most simplest one, yet so tasty and easy to prepare. She calls it Adarabadara Chutney, which means coarsely ground one. All the ingredients are only partial ground which adds flavor when we chew on it.We make this for hot DosasPreparation time : 5 minsCooking Time : 10 minsCuisine : AndhraIngredients neededTomato
es - 2 mediumOnion- 1Garlic - 4 podsCurry leaves - 5Coriander leaves - 4 springsChilli powder - 1 tspsalt to tasteOil - 1 tspMethod to prepareChop onion and tomato. Heat oil in a tawa and fry chopped onion, then curry leaves. Once its little brown, then add tomatoes. Fry for a while, then add salt and chilli powder. RemoveOnce it is cool, run it for one or two rounds in mixie with garlic pods and coriander leaves.The chutney should not become smooth.This tastes fantastic with Dosa.
Lunch Box Series : LBS#6 2007-07-27 02:24:00 Today's Lunch
box had my favorite Rice item - Channa Pulao. Channa Pulav is something that we must have prepared some 101 times, still every time we eat it, tastes like the first time we having it. Amma got this recipe from a newspaper cutting. It was during this time, I became more interested in cooking.It was also during this time, I found myself in the cross roads of life, everyone does I guess, and I was thinking what productively I can put myself to excel. I was lucky that I was able to distract myself with something useful. I have always been creative on mundane things which never bore me. I saw that Amma had collected so many recipe cuttings that she was always getting lost in finding what she wants. So I took upon myself the sacred task of sorting them all. Well I hope my daughter will one day appreciate the great work her Mama had done...My Amma sure did...for which I was very happy. I was able to file 3 big files with all Menus and a fancy Index too. It was quite
Bendakaya Kurma ~ Okra Gravy 2007-07-31 02:59:00 Bendakaya Masala or Bendakaya Kurma is another of my Athamma's special thats favorite at our place. I was introduced to Bindi Kurma when she first visited us after marriage. As Lady's finger known as Okra or Bindi and so many other names, Athamma has that many varieties to cook with a simple Okra. This is very simple yet tastes great with Rotis. When I started cooking this variation, hubby dear of course was trilled. We make it quite often for dinner.Preparation Time : 15 minsCooking Time : 15 minsCuisine : AndhraIngredients NeededBindi / Okra / Bendakaya - 250 gmsOnions - 1Tomatoes - 2Ginger Garlic paste - 1/2 tspChili Powder - 1 tspCoriander Powder - 1 tspTurmeric powder a pinchCoconut paste - 1 tbspOil - 1 tbspMustard seeds - for seasoningCurry leavesCoriander Leaves for garnishingPeanut / Groundnut Powder - 1 tbspMethod to prepare:Wash and pat dry the Bendayaka. It has to be real dry. We even wipe it dry as Amma says the outer skin will become non sticky by doing this. Cut into
Coconut Poli - A change from the regular one 2007-07-30 05:37:00 Sweet Polis are my all-time favorite ones. I can eat this anytime, all days. Amma makes it for our Uggadi Festival and I always remember waiting for the festival to eat this. Of course, this has become so common nowadays, that we don't have to wait for a year or for this festival to savor this. But what Amma makes is special. I guess its the festive mood and the way Amma prepares it. Poli made by Amma deserves a post on its own. So will talk about my memories in that post. This poli is a special from Athamma. I believe this variation is famous in their place. It was quite different to the one I am used to eat and it tasted great too.Preparation Time : 30 minsCooking Time : 20 minsCuisine : AndhraIngredients needed:For doughMaida / All purpose Flour - 2 cupsOil - 1 cupSalt to tasteWater for mixingOil/ Ghee for fryingFor StuffingFresh Coconut - 1 & 1/2 cupRice Flour - 1 cupSugar - 2 cupsWater - 1 cupPoppy Seeds for garnishingMethod to prepare:For the dough, take the flour, mix it with s Read more:regular
Lunch Box Series : LBS#7 2007-08-03 05:26:00 For today's lunch, I made Sambar with Carrot and Beans. I was quite taken aback, when my friends expressed surprise on hearing that we make sambar with these two vegetables. I have always remembered Amma making this sambar, quite frequently at our place. And the fry I like with this was, Arbi or colacasia fry/roast. It is called samagadda in Telugu and chepankizhangu in Tamil. Well I don't have to extend much in telling the tale of this wonderful Vegetable and my unconditional love for Veggie. Hah the luxuries of being a spinster and getting spoiled by Mom's cooking!. I just love the dishes Amma makes from Arbi. Amma never fails to mention to my hubby dear, about my food choices. She used to feel bad that I wasn't anymore expecting such delicacies or conditions, now that I do my own cooking. But its always a wonderful memory, thinking of the time Amma used to take care in making hot Arbi fry with Sambar for me. I guess everybody miss their childhood and the tales related to it. I Read more:Lunch
Creamy Icy Milkshakes 2007-08-02 05:39:00 Anyplace, anytime for a milkshake. This suits me apt. I can have one, any time of the day but believe me I have tasted only Chocolate flavour be it Milkshake or ice-cream, maybe had Vanilla couple of times. I don't like anything else nor have I every wanted to even try. Dad always says its so easy to satisfy valli...give her paneer butter masala or anything with chocolate..Boy, was I happy when I came to know that my daughter shares my passion. Now its more the reason for me to enjoy this without any feeling of guilt. When I did make these for her, she was so happy and excited. The request had come so many times since then, that I feel real good to have a fan for this wonderful drink.Chocolate MilkshakeIngredients needed:Milk - 400 mlSugar - 3 tspChocolate Syrup - 3 tbspIce cubesChocolate or Vanilla Ice-cream - 3 scoopsMethod to prepare:Add sugar to the boiled Milk and mix well. Let it cool and refrigerate it for 2 - 3 hrs.When you are ready to serve, take a mixer. Add 2 scoops of ice Read more:Creamy
Biyam Rotti ~ Rice flour Rotis 2007-08-01 04:25:00 Biyam Rotti
or Rotis made from Rice flour is very common in rural parts of India. Amma makes many of these rottas from flours like maize, Ragi but the one from Rice is the simplest and also very tasty. Since we had this big box of rice flour ready, we have been having this for our breakfast. Since its made from rice, we have no problem convincing anybody, infact my daughter like it even though this was her first time.Here you go for the recipePreparation Time : 15 minsCooking Time : 10 minsCuisine : AndhraIngredients Needed:Fine Rice flour - 2 cupsSalt to tasteOnions - 1Green chillies - 2Coriander / Cilantro leaves - as requiredWheat flour - 2 tbsp (optional)Method to prepare:Take a mixing bowl with rice flour, add salt and mix well. Then slowly add water to form a pliable dough. If you are not able to form a ball of the mixture, add wheat flour. The water can be warm water but its not required if the flour is wet or finely pound.Mix finely chopped onions, finely chopped Chillies and C
Classic Chicken Fry! 2007-08-04 04:44:00 My cousins had dropped in for dinner and I planned to prepare my Nawabi Biryani and some chicken fry. Since the time I saw Cinnamon's Chicken
fry, I wanted to make it for hubby dear. Now was the perfect chance. As I had to squeeze in with my time on preparing biryani and a fry I modified the recipe a bit. I remembered Amma making something like this, but didn't remember what all she added. Everything came out well and yes, hubby dear liked the chicken fry a lot and wanted me to prepare again. Thanks Cinnamon, this is highly recommended!Preparation Time : 15 minsCooking Time : 30 minsCuisine : AndhraIngredients:Chicken: 500 gmsFor MarinadeOnions - 2 medium pureedGreen Chillies - 2Ginger garlic paste - 1 tspCurd - 2 tbspSalt to tasteFor FryOnion - 1 mediumTurmeric powder - a pinchChilli powder - 1 tspCoriander powder - 1 tspGaram masala - 1 tspOil - 1 tbspCoriander leaves and Curry leaves, to garnishCashews, to garnishButter - 1 tspMethod to prepare:Cut Chicken to desired size. Take t Read more:Classic
Murgh Mussallam ~ Whole Chicken 2007-08-08 07:28:00 If there are family specials and things related to that, they always bring memories to us. This is one such recipe that Amma always treasured and prepared on special occasions. Of course, all the special occasion naturally comes on Sunday. Amma takes on herself to prepare a feast on all Sundays. This recipe, she got from her old pressure cooker which she got when she got married. The recipe book was really torn and worn. My hubby dear always sees that and remarks that it looks like a stone age piece of information passed across centuries. I am told that the taste of this does gives one that feeling.This is one of Amma's specials,Ingredient Needed for A:Chicken
- 1 mediumCurd - 125 gmsChilli powder - 1/2 tspGarma masala - 1/2 tspTurmeric powder - a pinchGarlic - 6 flakesGinger - 2"Green Chillies - 2Salt to tasteIngredients needed for B:Vanaspati or Butter - 160 gmsOnions - 350 gmscloves - 6Pepper corn - 6Cinnamon - 1Cardamon - 4Almonds - 6 to 8Cumin Seeds - 1/2 tspCoriander Seeds - 1 t Read more:Whole
Poori Channa 2007-08-11 02:30:00 Sundays are always a time to relax with a cuppa coffee...and read the papers and if time permits, watch the rangoli on TV. Off late, have not been following this ritual, what with the kids getting up with us and at times we find we don't have time to drink the coffee properly too. Kids are so adorable but at times taxing. My daughter, when she was until 3 or 4, used to sleep when we sleep and get up dot on the time we do. So never really gives us time to even sit for a moment. Now I find she sleeps late on holidays. But at times, on Sundays she gets up with any nudge from us. My twins on the other hand, offlate have got into habit of sleeping after we do, and getting up along with us. But whatever happens, Sundays are dedicated to Pooris. This gives us the pickup needed to run around for the next whole week. This is also to ensure we don't get hungry for a quick lunch, as Sundays its always late lunch.When I was with my parents, it was a different story. Amma used to prepare Bhaturas
Lunch Box Series : LBS#8 2007-08-10 04:04:00 For today's lunch its different than the regular sambar and Vegetables fries. I normally have one day allotted for Rice varieties, so that cooking gets done easily. So prepared Vegetable Pulao, which is almost the same way I make the biryani too. Not real difference between the two. except for few ingredients changed or added. I just term them differently to identify what I want to make.. I add curd and little more spices for Veg Biryani, but this is much simpler one to make. Rice varieties that I carry to office are very popular with my colleagues. I pack my box full, plus one extra box for others. They sure like it a lot, which sure makes me very happy.Today's Lunch
Box hadVegetable PulaoOnion RaithaCurd Rice.Serves : 4Preparation Time: 15 minsCooking Time: 15 minsIngredients needed:Basmati Rice - 2 cupsButter - 2 tbspOil - 1 tbspOnions - 2 mediumTomatoes - 1 mediumGinger Garlic paste - 1 tspGreen Chilles - 4 nosTurmeric Powder - a pinchCarrot - 1/2 cupBeans - 1/2 cupPeas - 1/2 cup
Pithiki pappu kura ~ Hyacinth Bean Curry 2007-08-09 07:39:00 Well I must say I had enough with trying to find the English equivalent to this Bean, that's so common. Infact I was on the verge of giving up on this post. Not only was I confused, I confused Amma also. I spent a long distance call on trying to find the exact name of this. I was very particular that I was clear on which bean I was referring too. We finally hit the right one. Since I went to the extreme point of goggling this, I might as well list out all the names for posterity...This goes by the botanical name Dolichos lablab L (I have to confess I felt so stupid that this was that), English - Hyacinth
bean, Hindi - Bhaja vasu, Telugu - Anumulu, Tamil - Avarai, Kannada - Anvare. Phew!...so many names and yet we feel we know all of them.Coming to the dish, this falls under the "the most wanted dish" at my place. I first had it in one of our family friends place. The dear Aunty was one of those types, who cooks things in a jiffy but never appears to have even extended her hand otherwi Read more:Curry
Announcing 'Microwave Easy Cooking' Event! 2007-08-14 07:57:00 Taking part in an event has always been something I look forward and is such a fun. From my first one when I participated in RCI: Maharashtrian, I had real fun looking at new recipes and cuisine and trying them out. Since then I always thought I should start one myself. As I said I was planning on Express Meals or something on Lunch Box Series. But looks like Microwave cooking is more in demand.Cooking in Microwave has always been a big challenge to me even now. Most I have done has been only baking a cake. Then I use it mostly for reheating. We had an oven, which we used extensively for baking. But when we exchange that for a Microwave, we thought we will change our cooking drastically. But when faced with the fact that it involves very specific requirements, I have been hesitant on using it frequently. I came to know few others also felt the same. So here comes a challenge to cook in Microwave, based on the theme of the Month.Calling all you food lovers, wanting to use Microwave for
Nellore Chicken 2007-08-14 05:15:00 I had this interesting insight this Sunday when I planned to prepare a new variety. It was like searching for a needle in a hay! I have so many recipes collected, that it overwhelmed to know that simple ingredients can be mixed to create so many variations and varieties. I am sure the recipes that are shared by other bloggers are as varied as the ones I have with me. Blogging has become an addiction these days. There was a time I used to wonder, seeing people glued to their monitors, smiling and talking to themselves, that they must be off with some screw somewhere in their grey cells. But now I know, given a chance I would also do the same.Another interesting fact is, my boys are so excited when they see me sit in front of my computer. I wish I can know what they are thinking, when they see the colourful pictures. Of course, its mostly food pictures that they get to see. Infact, my daughter tells me which picture she likes and which she wants me to prepare for her. With all this excit Read more:Chicken
Pappu Chaaru with Arbi Stir Fry - My Express Meal 2007-08-13 05:16:00 Pappu Chaaru comes to rescue for our Sunday dinner. After the heavy lunch, this is what has been on menu for many years at our place. We normally never think of making this on any other day or anything else for a Sunday dinner. Pappu Chaaru can be prepared in many ways. Infact, Athamma has a different one from what I learnt from Amma. Will have to try that one day. Ours is a simple dish which doesn't take that much time. My brother, infact says there is nothing to beat Amma's Pappu Charu. Chaaru as we call in Telugu, is more like Sambar except this is more running and light to have. This is also very easy and simple to make. I just make papad or appalam to go with this. But this time made Arbi Stir Fry
. This is the variety that Amma used to make for us when we were in school, later she got into the habit of preparing it like this. Since its ages I prepared Arbi like this, wanted to try again.This is also my entry for Express
cooking challenge thrown by mallugirl. I haven't resorted
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