Feeds:
Posts
Comments

Archive for June, 2009

 

Apple thokku

Every year during autumn, we go on a “Pick your own -Apple picking trip”. We love to go to the apple Orchard and taste all the varieties of apples from there. You are allowed to eat  any number of apples from there and bring home some in a bag you purchased. A 20 $ bag would hold close to 40 apples. “An apple a day keeps the doctor away” – I try telling this to my family to encourage them to eat at least one a day, but nobody seems to eat it.I usually give the sweet ones away to neighbours and make apple juice etc. Still, how many apples can one eat. So, the sour ones, I would typically end up making  Apple thokku or apple pickle, by scraping the apples and mixing it with spices and cooking it to perfection.This is one thing, I husband would offer to help me coz, he absolutely loves this healthy and tasty pickle.

  Ingredients:                                               Apple Thokku

  • Apples sour variety- 20.
  • Fenugreek seeds-1/2 tsp.
  • Gingelly oil (Sesame oil)-4 tblsp.
  • Mustard seeds-1tsp.
  • Asafoetida-1/2 tsp.
  • Turmeric Powder-1/2 tsp.
  • Red Chilli powder-1 & 1/2-tblsp.
  • Salt-1&1/2.

Method:

  1. Dry roast the fenugreek seeds ( methi or venthaya) and powder it to a fine powder.
  2. Have all the other ingredients ready.
  3. Peel the skin of the apple and remove the pith. Apple corer can be used.
  4. Scrape them, with a scraper and cover them, so they don’t get oxidized.
  5. Keep 1 tblsp oil in a pan(Kadai), add mustard seeds.
  6. After they splatter, add scraped apples, salt, turmeric, chilly powder, asafoetida and cook well.
  7. Add the rest of the oil slowly as it cooks. It might take about 1/2 hour to cook.Keep stirring with a ladle.
  8. Add Fenugreek powder at last.
  9. When the thokku rounds up and doesn’t stick to the pan, its done.
  10. Let it cool for sometime and can be stored in an airtight container.

Enjoy this delicious pickle with bread toast, chapathis, parathas, mixed with plain rice, curd rice etc. Sour green apples are just perfect to make apple thokku. I am sure you will be licking your fingers, after tasting this thokku.

Note: If you do not have gingelly oil, can also be done with vegetable oil or even olive oil.

Read Full Post »

Cut Mango pickle

Cut Mango pickle

 This is a mouth watering pickle, that is every body’s favorite. I bet, you would want to eat a piece of it, right from the photo. This is an Instant pickle, that can be made in no time. Goes well with Curd rice and parathas. I have this cute pickle jar (jaadi), made of porcelain, gifted to me by Bhuvana akka and Shankar anna, that comes handy when I make pickles and thokkus.

Ingredients:                                                        

Pickle jar

Pickle jar

  • Unripe Mangoes:3.
  • Fenugreek seeds-1/2 tsp.
  • Gingelly oil (sesame oil)-3 tblsp.
  • Mustard seeds-1tsp.
  • Asafoetida-1/2 tsp.
  • Turmeric Powder-1/2 tsp.
  • Red Chilli powder-1-tblsp.
  • Salt-1tblsp.

Method:

  1. Dry roast the fenugreek seeds and powder them in a  mixer to a fine powder.
  2. Cut the mangoes into small cubes, with the skin.
  3. Keep a pan with oil and add mustard seeds.
  4. Once the mustard seeds stop splattering, add  asafoetida, turmeric, chilli powder, salt and mango cubes.
  5. Cook for a minute and add Powdered venthaya(Fenugreek or methi), in a low heat.
  6. Let it cool for sometime, and store in an air tight container.

Note:

The mangoes doesn’t have to be cooked soft. If stored in an airtight container, will be good for months.

Read Full Post »

Maanga Pachadi

Maanga Pachadi

“Maanga Pachadi” is my all time favorites. This is a must in Weddings and Festivals. I would ask even 5 helpings to the serving guy in the wedding, without being ashamed about it. My mom used to do it just like that, coz she knows that I love it. This dish in particular is done on Tamil New Year’s day. The term “arusuvai”- means 6 tastes. The speciality of this dish is, it has all the 6 tastes, our taste buds would recognize and the reason why its done on New Year’s day is to signify,  Life is composed of Ups and Downs and Victory and Defeat, Happiness and Sorrow. These are the ingredients with 6 tastes.

  1. Mango- Sour.                                                                              

    eattasteheal.com

    eattasteheal.com

  2. Jaggery-Sweet.
  3. Green Chilly- Pungent or Hot and Spicy.
  4. Salt-Salty.
  5. Methi seeds & Vepampoo or Neem Flower- Bitter.
  6. Turmeric-Astringent.

“Ayurveda” mentions including all 6 tastes in a meal for optimal nutrition. Each taste feeds our mind, body, senses, and spirit in its own unique way. From a modern nutritional perspective, the 6 Tastes satisfy each of the major dietary building blocks. Sweet foods, for example, are rich in fats, proteins, carbohydrates, and water, whereas Bitter and Astringent foods are high in vitamins and minerals.

The brain sends the body signals when it requires energy in the form of food. By incorporating all 6 Tastes into each meal, we ensure that these signals are adequately met, thus avoiding food cravings or the over-consumption of certain foods.

Taste-Primary actions,(Common Sources)

Sweet -Builds tissues, calms Nerve, (Fruits, Grains, Natural sugars).

Sour -Cleanses tissues, increases absorption of minerals, (Sour fruits, Yogurt, fermented food).

Salt-Improves taste, Stimulates digestion, maintains electrolyte balance, lubricates tissues, ( Natural salts, sea weeds).

Bitter -Detoxifies and lightens tissues, (Dark leafy vegetables, bitter guard, herbs).

Pungent -Stimulates digestion, metabolism, ( Chilly peppers, garlic, herbs,spices).

Astringent– Absorbs water, tightens tissues, antiinflammation, (Turmeric, legumes, raw fruits,veggies). 

Ingredients:

  • Sour Mango-1.                                                               Cooking 003-1
  • Salt- To taste.
  • Turmeric powder-1/2 tsp.
  • Jaggery scraped-1/2 cup.
  • Green chilly-2.
  • Mustard seeds-1/4 tsp.
  • Asafoetida-a pinch.
  • Fenugreek seeds or Methi seeds-1/4 tsp.
  • Curry leaves-5.
  • Neem flowers or Vepampoo-1/4 tsp.
  • Oil-1tsp for seasoning.

Method:

  1. Peel the skin of Mango and cut them into thin sheet like pieces.
  2. Add Salt, turmeric powder and add just enough water and cook it.
  3. Add jaggery, after the mango is cooked and wait until it melts.
  4. Keep oil and add mustard seeds. Once the mustard splatters, add green chilly, methi seeds, asafoetida, curry leaves and finally neem flowers.
  5. Remove from heat and enjoy a tasty and healthy mango pachadi.

Read Full Post »

 

Pizza Dosai

Pizza Dosai

You had a tough day at work……….  Got home very late in the evening……… Your kid is hungry and screaming for dinner……….. You don’t have time or the energy to prepare dinner………… You don’t have any leftovers……… You suddenly remember some Dosa dough, you kept in the fridge…….. You offer to make dosas for your kid………. You kid refuses to have them and starts screaming again……… Trust me this can happen!

You can magically transform their screams into smiles to offering them Pizza instead of Dosa!  I tell her “hey, Let’s have a Pizza Party” and she is in all smiles!

Ingredients:

  • Dosa Dough- same as idli dough, mentioned in my previous post. I use the top layer of the dough for idlis and bottom for dosas.
  • Veggies used in pizza (Onions, tomatoes, green peppers, (Jalapenos), pineapples).
  • Pizza sauce or pasta sauce.
  • Spices like oregano, basil.
  • Cheese-3-4 tblsp.
  • Chopped garlic-1 pod.
  •  Olive Oil-1tsp.

Procedure: Pour the dosa dough in a circle and add the sauce, chopped garlic and toppings, spices and cheese and add oil in sides to cook and cover it with a lid, so it gets cooked.  No need to toss and cook the top part.  Cut it with a pizza cutter and enjoy!

Cooking 018

Variation withour sauce

Variation without sauce

 Note: If you want it to taste more like dosa, avoid the pizza sauce and Italian spices.

 

 

  

Cooking 029

Note: My daughter loves the plain cheese version.

Read Full Post »

Mini Idlis in Sambar

This is again another popular item in “Saravana Bhavan”. These are baby idlis that are just bite sized, miniature version of regular Idlis. They would be apt for soaking in Sambar and enjoyed as “Sambar idlis”.My daughter loves the baby idlis.

Baby idli plateNote:

The recipes for Idlis and Sambar are posted in my previous posts.

Read Full Post »

 

South Indian Breakfat

In South India, the traditional way of serving food is in”Vaazhai ilai” or plantain leaf . Plantain leaf has a nice aroma that would enhance the food. Living in the US, ceramics and paper plates have become part and parcel of our lives. Last year, when we had gone to India for a vacation, we visited “Chidhambaram” -Nataraja temple. My grandfather’s brother lives there. They hosted us and served  a meal in the leaf. It was an artificial banana leaf made out of paper( Just like paper plates). We could not make out the difference. It was just like an original leaf. I liked them and bought 100 leaves for 100 rupees. Literally 1 leaf is 1 rupee. It makes me feel like I’m in India, ………..if i don’t look out the window to see the snow in Boston.

Saravana Bhavan” is a  very famous family restaurant in south India-TamilNadu. There is nobody that would have not eaten “IDLI, VADA, PONGAL  set” from there. The picture above is how it would be, except the picture above is devoid of Vadai. It would be served with 3 chutneys, milagapodi and sambar. Although, these days instead of serving in the whole leaf, the leaf is cut in a round shape and placed on a metal plate and served.

Tri color chutney

Tri color chutney

I have posted the recipe for all the dishes on the plantain leaf in my previous posts. The Tricolor chutney, Saffron, White and Green, reminds me of “Indian National Flag”.

Indian National Flag-Jai Hind!

Indian National Flag-Jai Hind!

Read Full Post »

Steaming hot Pumpkin Gothsu

Steaming hot Pumpkin Gothsu

Gothsu is an ideal side dish for Venn Pongal. “Pongal -Gothsu” is my family’s most favorite dish. During Autumn we get tons of pumpkins here in Boston. Boston is famous for its “Pumpkin Fest”. Every year thousands of people gather in Boston City Hall plaza for pumpkin carving and lighting event. It’s one of a kind experience to see 1000’s of pumpkins glow in the dark. So, I try to use a lot of pumpkin in my cooking around that time of the year. When my husband brings home a pumpkin from the grocers, it goes without saying, he wants me to do Gothsu.

Boston's Pumpkin Fest

Boston's Pumpkin Fest

Ingredients:                                                              Gothsu making

  • Pumpkin’s diced -11/2 cup.
  • Big onion chopped-1 cup.
  • Tomato chopped-1.
  • Green chilly-3.
  • Curry leaves-few.
  • Oil- 2 tsp.
  • Mustard seeds-1/2 tsp.
  • Urad dhal-1tsp.
  • Channa dhal-1tsp.
  • Salt-to taste.
  • Turmeric-1tsp.
  • Sambar powder-11/2 tsp.
  • Jaggery-a bit.
  • Roasted channa dhal powder-2tsp.
  • Tamarind-1/4 tsp.

Method:

Take oil in a kadai—– add mustard seeds,urad dhal, channa dhal—— green chilly,curry leaves—- saute chopped onions—— add pumpkin—— add tomatoes——— add water to required consistency— salt,turmeric, sambar powder——-t amarind extract——- let it cook for sometime—— finally add  jaggery and roasted channa dhal powder to thicken—— Enjoy!

Note:

The other popular vegetables used for Gothsu are Bringal and Capsicum.

I will be posting Sambhar powder’s recipe in my blog soon.

Read Full Post »

Older Posts »