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
Vijaya Dhasami Pooja! 2007-10-21 21:40:00 Vijaya Dashami is celebrated grandly in my in-laws place. Though Amma also makes special lunch for this, we don't go beyond the usual vada payasam tradition.But its also very special because my brother was born on a Vijaya Dashami, so he gets to celebrate two birthdays! Well celebrating birthdays were a big thing when you are a kid. It matters how you celebrated and what all you did. Mine of course was a non - holiday day, so I always went to school on mine, but brother dear got two birthdays, his calendar birthday usually used to fall on a regular day and Amma also makes special stuff on this day because of this occasion. Those were the days of past, as a kid you don't know and feel hurt that you don't get to celebrate like that. Now I wouldn't want to even think of my birthday, not that I am against letting people know my age but for the simple factor that another year of our life has just passed by. I am of the opinion people shouldn't ask a lady her salary and a guy his age!We Read more:Pooja
Onion Chutney! 2007-10-20 12:10:00 This is a very simple chutney but so tasty I couldn't believe till I actually had and also came back to prepare at home. Whenever this is made along with dosa or Idli, I never liked to eat it but somehow that day I just wanted to see how it would taste. It was something out of the world. You should try this and enjoy!Ingredients Needed:Onions - 2 mediumTomatoes - 1 mediumRed Chillies - 5 nosUrud Dal - 2 tbspsHing / Asofotedia - a pinchSeasoningMustard + Urud Dal - 1/2 tspCurry Leaves fewHing / Asofotedia - a pinchMethod to prepare:Chop Onions and tomatoes to fine pieces.Heat a kadai with 1 tbsp Oil. Once its hot, add Hing. Then roast red chillies, Urud dal, Onions and tomatoes separately.Once its cool, run it in the mixie till the Urud dal is ground. Add little water to get a liquid form.Season this with mustard and curry leaves. If you prefer add hing.I added little more tomatoes the first time. That was also very tasty. But since this is called onion chutney, makes sense to have m Read more:Chutney
Lunch Box Series : LBS#14 2007-10-19 03:03:00 Off late my lunch box seem to have mostly sambars! I think its high I change this to something different. But today's menu was something I had been planning for many days. I wanted to prepare this Artikaya Fry / Plantain Stir Fry since JFI Banana. But could not prepare as I somehow never went vegetable shopping. Amma knows that Plantain and Arbi stir fries are my fav ones. So she used to ensure I get this every week. But Athamma is not aware and so this never got featured in our list.fridge. When this weekend I happened to get the vegetables, I saw the Plantain and remembered the many occasions Amma used to make it for me and I was nostalgic stuck. I had to buy this and prepare. Making this prefect is also quite difficult as we must have patience to keep stirring it and ensure its the right format. I tell you the veggie made in the perfect blend is so delicious. You need to cut the Plantain to small pieces but not very small. In Kadai just add that and with oil keep stirring it well. Read more:Lunch
It is....and what is this??? 2007-10-18 07:38:00 Well the veggie is known Kasara Kaya as it is called in Ananthapuram District in India. When I searched the web I came to know that Kasara Kaya is called as Indian gourd but not sure again because Pravs calls Indian gourd as Kantola whose picture again is not what I have seen. I was first exposed to this during my visit to my in laws place. I may have eaten this once, but they are so fond of it that they eat it in all forms. Athamma says this is not so bitter but little bitter. So this may be called small bitter gourd. But again small bitter gourd that I have seen in this parts of the place is different. Athamma makes this in different ways, just frying or make it as gravy but in any form they just love it. Its not available all through the year, so its very fondly looked forwarded too. And Sra asked me if I had deliberately blurred the image what a joke??....#$#%#%...as if I would ever dream to do that..the pains I took to make it look clear only I know...that's why I decided that I
Eggsuse me ! How do you want your Omlette please? 2007-10-25 20:28:00 That's exactly what I ask hubby dear every time I want to make him Omlette! Bread and Omlette used to be my most favorite breakfast dish when I used to eat Egg. If I ever miss anything of non-veg, it must be this. So imagine my surprise when hubby dear refused to eat this. Said he ate this all through the 4 years he was in Delhi and his cook killed it the most horrible way. So he decided never to eat this again. It took me 4 another years for me to convince him to have this for breakfast. So when we were making this again I remembered the other times I used to have and felt nostalgic. During the time I stopped, my uncle was staying with us and he complained that their egg supply got stopped because I stopped and Amma stopped preparing at home. It wasn't intentionally but it just stopped, so Amma had remember that she had to prepare it for others at home. Remembering that still brings me so much joy!Well the first time I ever made to hubby dear after convincing him otherwise, I gave h
Few of this and Few of that ~ All for Blog Events! 2007-10-25 12:06:00 Well, finally I have been able to target both in one shot, had either one been something different may not have been possible. Somehow the entire month just flew with some work or the other and couldn't find time to hunt for peaches. And my saffron box got over and didn't really remember to get a new one. And all the blogs were coming with their own creations and I couldn't get one! I looked for fresh ones but not able to find and Lakshmi suggested I try Ooty Peaches. But none were available. Mansi also was nugging me. Not that I didnt want to send in one!Somehow I decided I will get both today and prepare something new. I prayed I should get these in the super market. Got hold of the saffron and came out to the fruits shop only to be told not available. Again I barged in and tried to get hold of a canned one as Mansi said I can or rather should try canned ones too. Thought it was too big a tin but guess will come up with something new after the round up.On the way home I was thinki
A Vegetarian Meal! 2007-10-25 07:19:00 Its been really long time since I planned to prepare vegetarian meal for a Sunday afternoon. I got the opportunity this Navartri season as folks at home stayed away from meat. So wanted to try Veg dishes and impress hubby dear with something new. I always get this urge whenever I see Viji blogging away on her weekend brunches. Of course I don't have so much patience or even knowledge on so many Veg course to dish out a Vegetarian
Meals as she does. But I found my opportunity and tried the best I could. Result was just so nice. Hubby dear confessed that he was so drowsy after eating that he slept through the afternoon, including all other elders at home!Ok coming to the menu, of course I had few things in mind but had been planning to prepare this type of Sambar for so long, that I was so happy that I finally did make it. But as usual when I am preparing anything new I need to confirm with Amma for the measurement. She is always so correct with each one, I am so amazed. She told me exa
Festival Food and a sweet gesture! 2007-10-22 20:39:00 There are couple of festivals for which Amma makes the entire meal as Neivedyam and offer for pooja. From childhood, I have always remembered and associated different festivals with different goodies that get prepared. And we get to have them only the next season! So its always been something we look forward to.Like Poli gets done only for Ugadi and Kudumulu for Ganesh Chatruthi etc. Till sometime back Amma used to prepare lot of sweets and savory items too. She will start well ahead of the festival with preparations and do everything on daily basis. As a kid I remember waiting eagerly for her to give me some for eating. But since it can't be eaten without being offered to God, I used to pester her and then once done, used to gulp everything down. I used to eat only the snacks the entire time it was available. I used to be so trilled. I can still remember the different types of murukus that gets done. God it used to be wonderful! Later as I grew up, I used to help out with the prepara Read more:Festival
Okie, lets talk about Toast, French Toast to be precise! 2007-10-26 20:33:00 Now this used to be my another favorite Omlette types. This one being directly on the bread! As a kid, I used to love the aroma of roasting bread with egg on it, it used to be heavenly! Amma used to make this so often, still we never got bored. We always had the sweet ones of course, but I made the spicy ones for hubby dear, which he said tasted very good too. But for childhood memories, I would always recommend the sweet ones.Not sure why this is called French
toast, yet to have time to google it. But this is a sure win dish for any kid. Which is surprising, because am yet to make this for my daughter. I tell you, this blogging has come into our lives so much that we start thinking in terms of which event is going on and what we should prepare for it. Of course we want to prepare it for our family so that because of the event they get to enjoy the food. (was I convincing???) Anyways, Kanchana's theme has been wonderful because I remembered this and was happy that I made for hubby dea Read more:Toast
Masala Peanut! 2007-11-04 01:00:00 Masala Peanut
s or Masala Groundnuts is my most favorite snacks that Amma prepares. I remember Amma making this for all our Vacation Trips. During my high school, we used to make trips to Ooty and other places down south every summer and this used to be on the top list to be done. We used to travel with family friends who was Dad's senior at collage and later colleague. Their girls were of my age. So it used to be fun travelling with them and munching on these snacks. Either of them would decide to make Masala Peanuts as Uncle and Dad loved munching on these as they talk about clinical stuff. It used to be so much fun, when they keep poping these into their mouth, and it misses the target as they get involved in their discussion on a case. They wonder where the peanut gone. The entire trip lasting around 3 to 4 days will only be focused on eating snacks or other stuff. Infact I dont' now remember much of the places visited unless associated with these snacks. So apart from Travelli Read more:Masala
Microwave Easy Cooking with Snacks - Round up and next Theme! 2007-11-03 05:30:00 I see that its time again for another round up! The entries that came in are so innovative and wonderful!. Before I go on with the round up, lets talk what we can do this November in Microwave! Lets do any curries or Poriyal as we call in Tamil or Thoran of veggies that go as accompaniment for main course. It can be anything that is not a gravy but can be semi liquid or semi dry. Which ever you please, check here for details. Send in with Subject line MEC: Side Dish by end of November!Now lets move on to see what snacks have come.**************************************Rajeswari from RAK's Kitchen sends us this yummy looking snack Hot 'n' Spicy corn chat. For a blogger who started just few months back, she has many wonderful dishes like Suzhiyan, which is my favorite. check her out and enjoy!Hot 'n' Spicy corn chat is ready for you in app 8 mins!**************************************Next comes from Asha, a wonderful and am sure, favorite of many. I couldn't believe she was able to Read more:Theme
Baby Corn Masala Dosa ~ 101 Dosa Variety! 2007-11-02 04:40:00 Ok, I love dosa! I can eat one all three times, any time and all times. Well that should make it quite clear that I am dosa fanatic. So here's an attempt to create and try many Dosa Varieties as possible. Varieties can also mean the combinations that work out good with dosa. So to make things work out easy for myself, I will refer to the gravies or side dishes that go well with dosa! How is that for a start! Amma has a different proportions for different types. So will plan to get all the details from her and update the post as and when I get to work on this series. I am going to call this 101 Dosa Varieties and combis. How is that for a name. Recently I happen to read an article which featured on a Catering school that came out with 1000 varieties, if I am not wrong. So that proves this can be done. Other dosa varieties that I have blogged are Goduma Dosa ~ Chapdosa, Erra Karam Masala
Dosa, Pesarattu, Adai. Sides dishes that go well with Dosa are Carrot Kurma, Pithiki Pappu Kura ~ H Read more:Variety
Lunch Box Series : LBS#15 2007-11-08 03:52:00 Today's lunch was way different from my usual Sambar or Dal. I am talking about the Kootu, typically prepared in Tamil Nadu, more particularly by the Brahmins .Though this is still based on dal, its my favorite dish. I have never attempted to make at home previously although I have had it at so many of my Tamil Brahmin friends place. One of my colleague used to get it for her lunch and every time she opens the lid, heavenly aroma used to escape out. I must've asked her some 20 times for the recipe still I never got down preparing it. When I checked on my Lunch
Boxs, I saw that I was preparing the same stuff for lunch everyday expect a change of Vegetable! So I thought Kootu should make a change in the lunch box. I had Chow Chow on hand. Though this tastes little bland in sambar, in kootu it tasted so good. Chow Chow is the Chayote or Bangalore Katharikai or Bangalore Vankai as called in Telugu.For Poriyal / Fry, we had Beetroot, so ended up with that for the lunch. I normally run a m
Meddu Vada 2007-11-07 05:44:00 Meddu Vada are a must during all festival days. Its a normal trend to make Vada, Payasam for a festival meal! I normally don't venture into Meddu Vada simply for the reason, that I can't make a proper circle along with a hole on top! Amma makes beautiful ones and they taste heaven. But since its always mostly prepared during festival times, which naturally tend to be hectic, we don't get to enjoy the vada as one would want too. Dad used to say that we should eat this leisurely, so Amma decided to make this a frequent menu item. Its great to be felt special and Amma makes sure she makes everybody at home feel this way. She makes coconut chutney specially for me and I am yet to taste a coconut chutney that tastes as good as her's. This dish without saying tastes great with coconut Chutney. She makes Meddu Vada with Onion Sambar and Coconut Chutney for Dinner and we all absolutely love it. Since this is such a wonderful dish for dinner, we also follow the same, so I ended up preparing
Pakodas, Pakodas...powerless??...Nay powered! 2007-11-06 05:34:00 Well what can I say? I am a sucker for pakodas. Thats sounds so base! God wish I could have a change over. But then who cares. Pakodas in any form is one tempting snack and I am no less addicted to it. We make different types of pakodas and with different veggies. But the Onion pakoda, best done is something irresistible. There was a time when we used to go out for dinner, this used to the standard starter that I used to order, of course other than paneer items. Hubby dear used to joke that I eat the same stuff that I prepare at home. But then I never complained. This particular variation is so yummy, it can only be felt and not explained with words. This is such an indulgence, really out of the world.During one summer, figuratively as am not really sure which season, Onions price was so hefty that onions were so sparingly used. We had a party and wanted to have this for the menu. We thought it was the heights of extravagance, but the specialty of the dish, required it. It was so much
In search of a perfect Mutton Briyani! 2007-11-04 06:16:00 I am always in search of one, believe me. Hubby dear is fond of Briyani, especially Mutton Briyani. Whenever he visits a place know for its briyani, he makes a point to have it and decide if it met his expectations. He lived in Hyderabad for a while and enjoyed the most in eating the best Muslim mutton briyani. Since then its been a search for him to have another dish that might meet his expectations. Then his travels lead him to Ambur, a small town down South Tamil Nadu. That place is again famous for its briyani. So he makes a point to spend his lunch time there to have the Mutton Briyani. He says the rice grains are well cooked yet they don't stick together. The meat is well cooked yet its crispy and soft. Well he used to go on and on. And everytime he tells me, I used to feel bad that I haven't been able to meet his expectations. We have a Muslim family friend and that Aunty used to make it for us everytime we happen to either visit them or pass their place. And without saying he
Deepavali Celebrations ~ part two 2007-11-13 04:14:00 Diwali for us is a three days affair, and all three days we used to spend playing with the firecrackers, eating snacks and again firecrackers. I remember till few years back, there used to be so much firecrackers being busted. But this year it was relatively much calm.When I started writing about the Deepavali rituals that happens at home, I was bombarded with so many memories just flying in and out at random, that I was finding it extremely difficult to hold to all of them and write on them. I didn't want to forget the past but somehow looks like they just vanished with time. Past few years I haven't been observing any festivals with much ado, just for the reason that life has become so hectic and any holiday becomes more hectic because I end up spending most of the time in kitchen. I love cooking to abstraction but still festival cooking tends to jar on your senses. Amma is very pious and religious. Dad, on the other hand, is God fearing but believes that one need not go to temple Read more:Celebrations
Deepavali Celebrations ~ in parts 2007-11-12 06:23:00 Deepavali has always been one fun filled festival at home. I remember as a kid, we used to compete with friends on who gets up first in the morning and fire a cracker! There were times, when I used to get up by 3 am and decide to go for the bombs. But it was custom that Amma does the pooja with the crackers and only then we had to light them. So at times it was tough but I always managed. When we start it used to be tough to stop. We used to get up early morning, have oil bath with different oils and then go out to fire the crackers once the basic pooja gets done. I remember during one deepavali, when I was taking the hot water , I slipped and amma didn't allow me to go out for sometime, I was so upset that day. There were other years when my brother and I used to hurry up in getting ready to go out first. Those days used to be so much fun. Amma would've normally completed all her festival snacks the previous day. All would be left is that day's cooking and celebrations.Deepavali br Read more:Celebrations
Is Jhangiri a Noodle?? They say so! 2007-11-17 01:33:00 Well when B & J announced that we got to show them Noodle
s, I was thinking well what can I do that might fall under this, then when I scrolled down, wow they had given lot of choice. Still the thoughts were hazy, then came Arundati with her Jhangiri recipe, which sounded so simple I was really surprised. Was this really that Jhangiri thats sold in the stops and what we feel is something that can't be done at home. Well, for days I would visit her page and look at the picture thinking if I would really have the courage to do that, then decided nothing can be achieved being a chicken. Here comes my noodles,..sorry jhangiri.I followed Arundati's recipe to the T with few changes, still few things were confusing for the first time. I didn't have yellow colour, so added turmeric. Then added Orange colour. Finally to give a tart taste, added Dry ginger aka sonti...ok ok..this is the life of a blogger. With given time we need to satisfy all our dear friends. Dry ginger is my addition, y
Lunch Box Series : LBS#16 2007-11-16 06:30:00 I am running out of ideas for my lunch box and it always seems to be only dal or Rice varieties. Long back, I used to pack rotis and sabjis too. But it got stopped since we decided to have rotis for dinner. Since anyway its going to be some sabji and roti, hubby dear can't manage another dose of this for lunch too. Now this puts me in great difficulty on what to think of. Of course, there is a fixed menu for Wednesday and Saturday, which happens to be rice varieties like Veg briyani or Puloa and Pulihora or Lemon rice. It can't get any more simpler ok.Now its been ages since I have prepared Tomato rice, not sure why but somehow not able to get around preparing it. I like hot straight from stove types of tomato bath, and if it gets packed, the wetness gets settled and it becomes something else when I reheat. And hubby dear can't reheat at office. So this puts this dish off the menu completely. Now coming back to the question of having variety in the lunch, don't think I am going to Read more:Lunch
Colour Rice / Masala Rice with Chicken Fry 2007-11-15 05:36:00 It is called Colour
Rice simply for the reason its in a coloured form. How is that for an explanation? Well this is what I got for an answer when I asked Athamma on the name. This is also called Masala
Annam or Masala Rice, because it has masala in it. It can't get any simpler than this ok. Everytime hubby dear visited his sisters place, he comes back saying he had the most delicious rice variety and I asked Athamma for the recipe. She always says they must've added this or that to the rice. During my recent visit to their house, happened to see how they make it and bang got the recipe. Its much similar to the Ghee Rice that I make, just that it has more spices and masala added.Colour Rice / Masala RiceBasmati / Sona masuri - 1 cupOnions - 2 mediumGreen Chillies - 3 longGinger - Garlic paste - 1 tspCloves 4Cinnamon - 2"Cardamom - 2Oil - 2 tspGhee - 2 tspSalt to tasteMethod to prepare:Clean and soak rice for 10 - 15 mins.Cut Onions and chilliesHeat a pressure cooker with Oil and ghee. Read more:Chicken
Deepavali Celebrations ~ part three 2007-11-14 03:34:00 On the Deepavali eve, once the morning crackers are done with, Amma used to send me with plates of sweets and savories that she had prepared to be given to the friends and neighbors. In return, we used to get what they prepared. It used to be fun eating all different types of Murukus, Athirasams, Nipattulus etc. In early years, we used to accompany Amma to the temple for pooja, later she used to go on her own. At my place, hubby dear is the one who does the puja, so I am off these things. I ensure we follow all our Hindu customs, but never like to think I should be the one to do the pooja or the rituals. I prepare the neivedyam and hubby dear carries with the rest. So the entire Diwali day is spent just running around.Deepavali is celebrated in joy of the Demon Narakasura's fall. So its celebrated with lilting diyas around the house. So when evening comes, we get ready to light the diyas or Depallu as we call. Amma must've had some 30 or so diyas, all cleaned and oiled. It used to b Read more:Celebrations
, part three
Lunch Box Series : LBS#17 2007-11-23 02:14:00 We have added a new ingredient to our food off late. That's since we met a doctor who said that adding this to one's food, is very good for health. This helps in flushing out toxins and generally helps in everything. I am talking about Plantain stem or Vallai Tandu or Arti Dantu as in telugu. We are never used to have this included in our cooking. I have never known Amma cooking this. But we have seen it being served in tamilian weddings esp. the Brahmins. But I also know it features greatly in most tamilian houses. The doctor said most people don't understand the value of this stem and ignore it most times. He said we can include this 3 times a week and also drink the raw juice that we get out of it. We have been following it for the past one week. I can't see I find lot of difference, but I got to wait and see. Whatever maybe the result, I am happy that I got to include another new veg into our lunch boxes. I had to ask around for the different recipes that can be done with the P Read more:Lunch
The Answer is.... 2007-11-22 02:22:00 The humble queen of Dals!The Toor Dal....Yes, this is the picture I took during our recent visit to my sil. Her husband works for Farm Machinery Training and Testing organization run by the Govt of India, its a beautiful place of about 560 acres. The entire place is within a compound and they have their own agriculture lands which they cultivate for testing and other purpose. The residential colony is a neat array of individual houses, so nice with their own back yard where lots of vegetables are grown for their own usage. On the way to their place, I saw acres of Toor Dal fields, swaying lushly to the cool breeze that was blowing and I was intent of capturing it on the lens. I wanted to send this to Linda. I was able to get this in my second day of my stay. Just few more photos. Rest will be featured in another post that I am planning to do.This is the first time I was seeing this plant and it looked great. My nephew and niece ate them just raw! Check out the cute yellow flowers near
Powder from Heaven ~ and a guess! 2007-11-21 04:38:00 This is what I always thought when I think of the podi that Amma makes. It used to be the object of many childhood dreams. When somebody used to ask me what my favorite food was, I used to think podi annam! I remember during my high school, when coming back from school, Amma used to make evening tiffens. Instead I used to ask her to give me podi annam. It tastes great with both hot rice and cold rice, with chappati or idly or dosa. You name it, I used to like it with that!. That used to be my obsession with this podi, which has been my household dish since I can remember. There was nothing more interesting to me than idlies with podi smeared. It used to taste so wonderful. When I carry this to school, I used to longingly wait for the lunch break to come, so that I can eat it. I especially love the way Idli tastes when you crumble it really well, that it becomes like upma, mix it with ghee and this podi. It just tastes yummy!. This is a love affair that began during childhood and contin Read more:Powder
, Heaven
Guntha Ponganalu ~ Small but Beautiful! 2007-11-20 03:46:00 Guntha Ponganalu, as its called in Telugu is known as the Appey or Vela paniyaram in Malayalam and Tamil. This is a very delicious and tasty way of completing the left out Idly or Dosa batter. Amma has an iron skillet to make and it used to be a big process to get the ponganalu properly out of them. Most of the time, it never used to come out. And it was so frustrating. Finally she used to make dosa out of the batter and we used to convince ourselves that it was as good as well to eat! Then came the age of non-stick cookware, where everything is so easy to make. She got all those things for me, which for her were so tough. She got the appam pan, ponganalu pan, all so sleek and nice. Everything comes out well in these. The sight of a well made appay is a sight to behold. It looks so beautiful and pretty. It almost breaks my heart to break it and dig in!Since we all used to love the Ponganalu, Amma used to make this as weekend breakfast item. But as I said it used to be a tough job to ge Read more:Small
, Beautiful
Weekend Cooking ~ Our Sunday Lunch! 2007-11-19 01:45:00 It was a wonderful weekend. I didn't work this Saturday and spent the time with kids, I squeezed in to prepare Jhangiri, in view of one entry for many events. I feel bad for not having enough time to prepare one exclusively for each event as Asha does. But then she is a superwoman! I always think that all the bloggers first consult with her and then announce the theme, because she has dishes for every event! All exclusive with wonderful steps and pictures! I think there is some conspiracy. Since she is such a wonderful person, all want to make sure she has a dish and then announce!..:D..On my part, since she is such a versatile cook and has been using mw for years, have no qualms because she will have atleast one dish for my event!So after spending time at home, I went to meet Lathamma. She is such a cute and active lady, I felt I have always known her for ages. And I feel I need to take special care to be like her when I reach her age. She is just wonderful with her tales and just ta Read more:Lunch
, Weekend
, Sunday
Baby Potatoes simmering in a gravy ~ Dum Aloo 2007-11-29 02:21:00 What's in a name we may say, but at times it becomes very maddening when you get to the heart of the things. Dum Aloo or Aloo Dum is one such thing. Even now I don't really know what separates these day or how and why two different names. It was the time during my first crush on North Indian cuisine, that I began to search for this recipe. At one point I had so many Dum Aloos and Aloo Dums. Each in a different proportions! But all said and done, nobody actually said what makes it different. I have stopped searching for reasons. I can understand different versions of Sambar but we don't call it Barsam right? Well this is what I felt too. The many different recipes on hand, called for different items. In an age when you can do anything given the mood, you can expect to try out so. But finding time to even take a proper breath becomes a task, you really can't think of searching for the many varied things a recipe might call for right. That's why I chose the easiest of the lot. Came o Read more:gravy
Arusuvai Friendship Chain ~ Custard Malpua 2007-11-26 01:45:00 It was waiting for me when I went home one evening. You have some packet said Athamma. I wondered what it was. When I saw a pouch couldn't understand what it might be. Then it struck me, oh yes the packet from Renuka. She had sent a mail asking if I have received the packet she had sent. I was so held up in work, that I completely forgot to ask when I reached home. All were eager to know what it was. I opened and saw some flour in yellow colour. Athamma was all eager to know what this was all about. Hubby explained that its something sent with which I will have to cook something new.Well so easily said, if only he knew my plight. Athamma asked what the content was. By looking at the yellow colour, I said that it might be Basan/Chickpea flour. So many options opened up for me and I could imagine something wonderful other than the regular pakodas or bajjis being cooked up from that. Imagine my confusion on opening, I found myself feeling on a silky texture and knew it was custard powder Read more:Friendship
, Chain
, Custard
ah..Aloo with mutter makes a masala?? 2007-11-24 03:20:00 Tantalizing aroma was sneaking out of the hot box that was laid on the table. When I peeped in, saw some rich gravy with big chunks of potatoes swaying with peas in a wonderful melody. It was Aloo Mutter Masala, served with Appam. I have never had appam with anything other than my Tomato kurma or Stew or plain sweeten coconut milk. This was a nice change from the regular. I couldn't wait to try this at home.And just for this, made appam for the Sunday breakfast last week. But completely forgot to soak the dried peas. I was determined that I will prepare it before I could forget the recipe, though its a very simple one with, not that many ingredients called for. So boiled water and soaked the peas in it for half an hour. Then pressure cooked it for 5 whistles. I think it had some semblance of cooked peas. But I would've preferred the overnight soaked one. Got all the things ready and prepared it in flat 15 mins. I was all eager to serve this to hubby dear. Of course for konda I had to Read more:makes
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