Thursday, March 08, 2012
The Giveways
A quick post to announce the winners of the fifth blogiversary giveaways. The book of appetizers goes to Sandeepa of Bong Mom's Cookbook and the Subbamma Store goodies go to Nupur of One Hot Stove. Congrats, San and Nupur!
Thursday, March 01, 2012
Soft Idlies
Remember I mentioned my mom's never-go-wrong recipe for soft, yum idlies here? Well, here's a quick post about it. Adding poha makes them light and soft. And I've served these with some onion-brinjal huli.
Ingredients:
2 cups idli rice
3/4 cup split urad dal
3/4 cup thick poha
salt to taste
Water for soaking and grinding
Method:
Soak the rice, dal and poha in separate containers for 3-4 hours.
Grind the urad dal first, until smooth.Keep aside.
Then the rice and poha, slightly coarse.
Mix them all together along with salt. Use a bigger vessel that allows space for the rising dough.
Let it ferment 12-14 hours.
Steam in greased idli moulds for 10-12 minutes.
Serve with chutney and sambar.
If you're using regular rice instead of idli rice, then use the ratio of 3:1:1 for rice, urad and poha.
Ingredients:
2 cups idli rice
3/4 cup split urad dal
3/4 cup thick poha
salt to taste
Water for soaking and grinding
Method:
Soak the rice, dal and poha in separate containers for 3-4 hours.
Grind the urad dal first, until smooth.Keep aside.
Then the rice and poha, slightly coarse.
Mix them all together along with salt. Use a bigger vessel that allows space for the rising dough.
Let it ferment 12-14 hours.
Steam in greased idli moulds for 10-12 minutes.
Serve with chutney and sambar.
If you're using regular rice instead of idli rice, then use the ratio of 3:1:1 for rice, urad and poha.
Friday, February 24, 2012
Beans Kodhel - A Konkani Curry
Day 5 of my daily posts is here and I made it! Just barely though. Could not have done day 6 consecutively for sure. It was really nice though. With N away, cooking in usually confined to what works with the kids. It's a pain to cook just for myself. These past few days, I found myself cooking for the blogging resolution, thereby making some nice things that work for me too. I need to do this often.
Getting ready for the move and the next couple weeks are going to be super busy. Dunno when I'll post next but I may surprise myself yet :)
Here is a yum Konkani curry. My MIL usually makes this with green beans and potatoes. I've used long beans here.
Ingredients:
1 cup long beans (or green beans) chopped
salt to taste
Masala:
1 tbsp corinader seeds
2 tsp urad dal
1/2 tsp methi seeds
3-4 dried red chilies
1/2 cup coconut
3/4 tsp tamarind paste
1 tsp jaggery
Tadka:
mustard seeds
2-3 garlic pods, crushed
coconut oil (or any cooking oil)
Method:
In a kadhai, do the tadka. Add the chopped beans and sauté for a couple minutes. Add one cup of water. Cover and cook until half done.
In the meantime, in a little bit of oil, fry the coriander seeds, urad dal, methi seeds and red chilies. Make a smooth masala paste with coconut, tamarind, jaggery and the fried spices, adding a little water.
Add this paste to the half cooked beans, salt to taste and a few tbsps of water. Mix well and cook on low until done.
Traditionally served with rice and ghee, but goes well with chappatis too.
Getting ready for the move and the next couple weeks are going to be super busy. Dunno when I'll post next but I may surprise myself yet :)
Here is a yum Konkani curry. My MIL usually makes this with green beans and potatoes. I've used long beans here.
Ingredients:
1 cup long beans (or green beans) chopped
salt to taste
Masala:
1 tbsp corinader seeds
2 tsp urad dal
1/2 tsp methi seeds
3-4 dried red chilies
1/2 cup coconut
3/4 tsp tamarind paste
1 tsp jaggery
Tadka:
mustard seeds
2-3 garlic pods, crushed
coconut oil (or any cooking oil)
Method:
In a kadhai, do the tadka. Add the chopped beans and sauté for a couple minutes. Add one cup of water. Cover and cook until half done.
In the meantime, in a little bit of oil, fry the coriander seeds, urad dal, methi seeds and red chilies. Make a smooth masala paste with coconut, tamarind, jaggery and the fried spices, adding a little water.
Add this paste to the half cooked beans, salt to taste and a few tbsps of water. Mix well and cook on low until done.
Traditionally served with rice and ghee, but goes well with chappatis too.
Creamy Rajma and Mint Jeera Rice
If you guys aren't tired of hearing about my umpteen moves in the past two years, here's one more. We're moving back to the US again! Thanks to N and his job. It has been really great for Little M here. Lots of kids in the small community we live in. Come evening or saturdays and sundays, M is out playing with her friends or they're at our house. There are dance and Balvihar classes right here in the colony. Not much effort from my side to keep her engaged. She is also well adjusted in her school and has bonded well with the extended family here. It will be quite a drastic change of scene for her there. But kids being what they are, I know she will soon adjust to that too. As for me, I will miss the family, the colony, the help and of course, the food! But hey, the world is a global village now, right? Moving anywhere really isn't such a big deal anymore. I just wish US was not that far from here though. About 6 hours away would have been good, that's all! :) So it's back to sorting, storing and packing again. The one good thing that has come from our moves is clearing out stuff that ultimately was just clutter. We're nowhere near to a minimalist kinda life (or want to, for that matter) but it has helped weed out many excesses in our lives. SO here's to another round of clutter clearing and new adventures!
This rajma is along the lines of my creamy chhole. I love the taste of coconut milk in curries and rice. I sometimes parcook biryani rice in coconut milk or use it in the vegetables/egg layer and it just takes it to another level. So here's a not so humble rajma that I paired with jeera rice, jazzed up with mint and caramelized onions.
Creamy Rajma
Ingredients:
1 cup rajma/kidney beans
1 small onion, chopped
5-6 pods garlic, crushed & chopped
3 medium tomatoes, chopped
1 tbsp tomato puree
1 cup coconut milk
Whole garam masala (cardamom, cinnamon and cloves)
1 tsp jeera powder
1.5 tsp coriander powder
1 tsp sugar (optional)
1 tbsp oil
salt & red chilli powder to taste
chopped cilantro for garnish
Method:
Soak rajma overnight & cook in a pressure cooker along with the whole garam masala.
In a pan, heat oil. Add garlic and onion. Fry until golden.
Add chopped tomatoes and fry for 3-4 minutes. Add the puree and saute for another minute or two.
Mix in the coconut milk and the powders and let it come to a boil.
Cover and cook on low for 10-15 minutes.
Garnish with coriander & serve with rice.
For the Mint Jeera Rice:
Ingredients:
1 cup raw rice (washed and soaked in water for 10-15 minutes)
2 tbsp ghee (or oil) + 1 tsp for frying onion
1 heaped tsp jeera
1 tsp whole garam masala
3-4 cloves of garlic, chopped
1 bunch mint leaves, washed and chopped
1 large onion, sliced
1 tbsp cashews (I skipped this as I'd run out of it)
2 cups water
Salt to taste
Method:
In a pressure cooker, heat 2 tbsp ghee. Add jeera and let it sizzle. Add the whole garam masala and sauté for a minute.
Add in the chopped garlic and mint leaves. Fry until wilted.
Add the soaked rice and 2 cups of water and salt to taste.
Close the lid and cook for one whistle.
In the meantime, fry the sliced onion in oil, until brown. Fry cashews, if using.
Once the rice is cooked, mix with the browned onion and cashews.
Serve with any curry.
This rajma is along the lines of my creamy chhole. I love the taste of coconut milk in curries and rice. I sometimes parcook biryani rice in coconut milk or use it in the vegetables/egg layer and it just takes it to another level. So here's a not so humble rajma that I paired with jeera rice, jazzed up with mint and caramelized onions.
Creamy Rajma
Ingredients:
1 cup rajma/kidney beans
1 small onion, chopped
5-6 pods garlic, crushed & chopped
3 medium tomatoes, chopped
1 tbsp tomato puree
1 cup coconut milk
Whole garam masala (cardamom, cinnamon and cloves)
1 tsp jeera powder
1.5 tsp coriander powder
1 tsp sugar (optional)
1 tbsp oil
salt & red chilli powder to taste
chopped cilantro for garnish
Method:
Soak rajma overnight & cook in a pressure cooker along with the whole garam masala.
In a pan, heat oil. Add garlic and onion. Fry until golden.
Add chopped tomatoes and fry for 3-4 minutes. Add the puree and saute for another minute or two.
Mix in the coconut milk and the powders and let it come to a boil.
Cover and cook on low for 10-15 minutes.
Garnish with coriander & serve with rice.
For the Mint Jeera Rice:
Ingredients:
1 cup raw rice (washed and soaked in water for 10-15 minutes)
2 tbsp ghee (or oil) + 1 tsp for frying onion
1 heaped tsp jeera
1 tsp whole garam masala
3-4 cloves of garlic, chopped
1 bunch mint leaves, washed and chopped
1 large onion, sliced
1 tbsp cashews (I skipped this as I'd run out of it)
2 cups water
Salt to taste
Method:
In a pressure cooker, heat 2 tbsp ghee. Add jeera and let it sizzle. Add the whole garam masala and sauté for a minute.
Add in the chopped garlic and mint leaves. Fry until wilted.
Add the soaked rice and 2 cups of water and salt to taste.
Close the lid and cook for one whistle.
In the meantime, fry the sliced onion in oil, until brown. Fry cashews, if using.
Once the rice is cooked, mix with the browned onion and cashews.
Serve with any curry.
Wednesday, February 22, 2012
Hurali Idli - Horsegram Idlies
I avoided making idlies in the US. Despite using the preheated oven technique and all that, I never liked how the idli batter turned out. Now in Bangalore, I make idlies a few times a month and with a never-go-wrong recipe from my mom, they are always soft and fluffy. (Will post that too. I realize I don't have any idlies and dosas on my blog). I found a packet of horsegram (hurali/kulith/kollu) in the back of my freezer and made idlies with these, packed with nutrition. I love the taste of hurali, especially in saaru and palya. But the whole soaking, grinding process is a bit much for a lazy person like me to make it often and especially since N does not particularly care for it. Idlies, at least here, work well for me as do dosas/adais from this legume.
Ingredients:
2 cups idli rice
3/4 cup horsegram
a handful of poha
water for soaking and grinding
salt to taste
Method:
Soak the rice and horsegram in water separately for 5-6 hours. Soak the poha for about 5-10 mins, before grinding.
Grind the horsegram first to a smooth batter, adding a little water. Then grind the rice and poha and add to the horsegram batter.
Add salt and mix them all together.
Let it ferment overnight (or 8-10 hours).
Grease idli moulds and steam for 10-12 minutes.
Serve with chutney or sambar.
Ingredients:
2 cups idli rice
3/4 cup horsegram
a handful of poha
water for soaking and grinding
salt to taste
Method:
Soak the rice and horsegram in water separately for 5-6 hours. Soak the poha for about 5-10 mins, before grinding.
Grind the horsegram first to a smooth batter, adding a little water. Then grind the rice and poha and add to the horsegram batter.
Add salt and mix them all together.
Let it ferment overnight (or 8-10 hours).
Grease idli moulds and steam for 10-12 minutes.
Serve with chutney or sambar.
Two Giveaways
Remember the five giveaways for the 5th blogiversary? Long overdue, but I'm finally announcing the fourth and fifth giveaways.
Pic Courtesy: Amazon.com
The first (or fourth!) is a recipe book of appetizers that has 150 snacks, dips, patés, quick bites and first courses, with beautiful photographs. I bought this book a while ago for the giveaway and while it has never been opened or used (I have my own copy of this), the front cover does show some wear with the umpteen moves it went through. Apologies in advance for that to whoever gets it. It is a big book with large print and lovely, glossy pictures of some really great recipes. You will love this. This giveaway is open to all, bloggers and non-bloggers, anywhere in the world.
Pic Courtesy: Nupur of One Hot Stove
The last giveaway is a repeat of the second giveaway, a selection of goodies from the famous Subbamma Stores of Bangalore but this time, it is only for folks in the US, as promised earlier. Check Nupur's pictures for some of their yummy stuff.
Please leave a comment here or email me at mysoorean at gmail dot com or leave a message on the FB page, to let me know which one (or both) you'd like. If you are in the US and would like the Subbamma stores goodies, you can also let me know if there is anything in particular that you'd like to try. I will not publish comments on this post. Will use a random number generator to choose the giveaway winners. This is open until Feb 29th.
Pic Courtesy: Amazon.com
The first (or fourth!) is a recipe book of appetizers that has 150 snacks, dips, patés, quick bites and first courses, with beautiful photographs. I bought this book a while ago for the giveaway and while it has never been opened or used (I have my own copy of this), the front cover does show some wear with the umpteen moves it went through. Apologies in advance for that to whoever gets it. It is a big book with large print and lovely, glossy pictures of some really great recipes. You will love this. This giveaway is open to all, bloggers and non-bloggers, anywhere in the world.
Pic Courtesy: Nupur of One Hot Stove
The last giveaway is a repeat of the second giveaway, a selection of goodies from the famous Subbamma Stores of Bangalore but this time, it is only for folks in the US, as promised earlier. Check Nupur's pictures for some of their yummy stuff.
Please leave a comment here or email me at mysoorean at gmail dot com or leave a message on the FB page, to let me know which one (or both) you'd like. If you are in the US and would like the Subbamma stores goodies, you can also let me know if there is anything in particular that you'd like to try. I will not publish comments on this post. Will use a random number generator to choose the giveaway winners. This is open until Feb 29th.
Tuesday, February 21, 2012
Badanekayi Palya - Eggplant Bhaji
My posts on this blog are rather erratic. All enthu and regular posting for a few weeks, then silence for a few others. Now going through the ebbing phase, I've decided to try to overcome that with a posting marathon of sorts. No, no, not 21 days or even 7. I know my limits :) I'm starting with five posts in five days for now. This also reminds me that two of my 5th blog anniversary giveaways are still pending. Will post about those soon.
So here comes post one. An easy eggplant dry curry with a few ingredients.
Ingredients:
Eggplants or brinjals - 2 cups, cut into cubes/thick chunks
Palya Pudi (or Saaru Pudi or any rasam powder), to taste
Coconut scrapings/shreds - 1 tbsp
Salt to taste
For the tadka:
1-2 tbsp oil
Mustard seeds
Urad dal
Asafoetida
Turmeric
Method:
In a thick kadai, heat the oil and make the tadka. Add the eggplants and saute in the oil for 2-3 minutes.
Pour 1/2 a cup of water. Cover and cook on medium for another 3-4 minutes.
Add the pudi and salt. Mix well.
Cover and cook on low for a couple more minutes, until soft.
Finish with coconut shreds.
Serve with rotis or with rice and sambar. Nice accompaniment for curd rice as well.
So here comes post one. An easy eggplant dry curry with a few ingredients.
Ingredients:
Eggplants or brinjals - 2 cups, cut into cubes/thick chunks
Palya Pudi (or Saaru Pudi or any rasam powder), to taste
Coconut scrapings/shreds - 1 tbsp
Salt to taste
For the tadka:
1-2 tbsp oil
Mustard seeds
Urad dal
Asafoetida
Turmeric
Method:
In a thick kadai, heat the oil and make the tadka. Add the eggplants and saute in the oil for 2-3 minutes.
Pour 1/2 a cup of water. Cover and cook on medium for another 3-4 minutes.
Add the pudi and salt. Mix well.
Cover and cook on low for a couple more minutes, until soft.
Finish with coconut shreds.
Serve with rotis or with rice and sambar. Nice accompaniment for curd rice as well.
Saturday, January 28, 2012
An Appeal
We all get so caught up in our own lives, cribbing about our little 'problems', that we seldom think with gratitude of all the things we do have going on for us. Things we take so much for granted. Love of parents and family, for instance. And food, for another. When I saw this post of Siri about her visit to an orphanage with kids ranging from 3 to 22 years, it made me pause. She talks about how even the youngest of kids ate their food without fuss and how in the ashram, no food is wasted. The kids all go to school/college, are well dressed and are being raised for self reliance. Their blog talks about the cultural programs the residents participate in, vocational training and life skills imparted to these kids.
This ashram is run on contributions and Siri has organized a raffle drive to raise funds for this wonderful institution. Click here to see the details of the raffle draws. Each Rs. 500 or $10 donation is eligible for one raffle ticket and you get to choose which prize you want to use it for. This works on PayPal or credit card. Or if you wish to send your contributions directly, please draw a cheque or a demand draft in favour of - M/s Vaidehi Seva Samithi and send to the address below.
Vaidehi Seva Samithi
17-1-473/V/3&4
Beside Sri Saraswati Sisu Mandir High School
Krishna Nagar, Saidabad, Hyderabad - 500 059
Ph No: 040-24075544
Mobile: 9032152105
Email: vaidehisevasamithi@gmail.com
Please help in making a difference in these girls' lives. By participating, donating or spreading the word about this institution and/or drive. Thanks, all!
This ashram is run on contributions and Siri has organized a raffle drive to raise funds for this wonderful institution. Click here to see the details of the raffle draws. Each Rs. 500 or $10 donation is eligible for one raffle ticket and you get to choose which prize you want to use it for. This works on PayPal or credit card. Or if you wish to send your contributions directly, please draw a cheque or a demand draft in favour of - M/s Vaidehi Seva Samithi and send to the address below.
Vaidehi Seva Samithi
17-1-473/V/3&4
Beside Sri Saraswati Sisu Mandir High School
Krishna Nagar, Saidabad, Hyderabad - 500 059
Ph No: 040-24075544
Mobile: 9032152105
Email: vaidehisevasamithi@gmail.com
Please help in making a difference in these girls' lives. By participating, donating or spreading the word about this institution and/or drive. Thanks, all!
Thursday, January 12, 2012
Badanekayi Yennegayi - Eggplants in a Tangy Gravy
Wishing everybody a wonderful new year, where you see all things positive happening in your lives, where there is joy in and around you and where we all make a positive impact in at least a few people's lives. Cheers to a beautiful & exciting 2012!
A very long time ago, there was a cook at my grandfather's house called Madhuramma, who used to make a killer Badanekayi Ennegayi. This is a spicy-tangy curry made with eggplants, a specialty of the Hubli-Dharward side of Karnataka. Hers used to be so, so good that I somehow could never take to the yengayis served at various Kamats and other North Karnataka restaurants. Each restaurant has its own version of the yenagai, mind you - some thick, some runny, some red, some brown but regardless, though nice enough, they were not it. Hers was deep brown and high on tang, heat and sweet. So when my sister mentioned in a conversation that she sorta, kinda remembered Madhuramma's recipe, I had to give it a shot immediately. It was the closest to how I remember it.
Ingredients:
5-6 small eggplants
2-3 tsp jaggery
Salt to taste
For the masala:
1 heaped tbsp coconut
1 tbsp copra (dry roasted lightly)
1 small onion
2-3 tsp huli pudi
2 tsp thick tamarind paste (this need to be really tangy)
Tadka:
3-4 tbsp oil
mustard seeds
heeng
Method:
Wash eggplants and keeping the stems intact, make two slits from the base end until the stem, without cutting through.
Dry roast the copra lightly and make a paste along with the remaining masala ingredients in a mixer/blender.
Add a bit of salt to the masala and separating the quarters gently, stuff all the eggplants. Keep remaining masala aside.
Heat oil in a pan and add mustard seeds. After they are done popping, place the stuffed eggplants in the oil, seam side down. Turn the eggplants around every few minutes so they are done on all sides.
Pour the remaining masala on top along with jaggery, salt and a few tbsps of water. Fry gently for a few minutes.
Cover with a plate, reduce flame and pour some water on the covered plate. This ensures that the eggplants don't stick to the pan (a neat trick I learnt from Khaugiri). Cook covered this way, for 5 minutes.
Taste to adjust the sweet-spice-sour balance.
Serve with jowar rotis (the typical combo), rice rotis, phulkas or with rice.
A very long time ago, there was a cook at my grandfather's house called Madhuramma, who used to make a killer Badanekayi Ennegayi. This is a spicy-tangy curry made with eggplants, a specialty of the Hubli-Dharward side of Karnataka. Hers used to be so, so good that I somehow could never take to the yengayis served at various Kamats and other North Karnataka restaurants. Each restaurant has its own version of the yenagai, mind you - some thick, some runny, some red, some brown but regardless, though nice enough, they were not it. Hers was deep brown and high on tang, heat and sweet. So when my sister mentioned in a conversation that she sorta, kinda remembered Madhuramma's recipe, I had to give it a shot immediately. It was the closest to how I remember it.
Ingredients:
5-6 small eggplants
2-3 tsp jaggery
Salt to taste
For the masala:
1 heaped tbsp coconut
1 tbsp copra (dry roasted lightly)
1 small onion
2-3 tsp huli pudi
2 tsp thick tamarind paste (this need to be really tangy)
Tadka:
3-4 tbsp oil
mustard seeds
heeng
Method:
Wash eggplants and keeping the stems intact, make two slits from the base end until the stem, without cutting through.
Dry roast the copra lightly and make a paste along with the remaining masala ingredients in a mixer/blender.
Add a bit of salt to the masala and separating the quarters gently, stuff all the eggplants. Keep remaining masala aside.
Heat oil in a pan and add mustard seeds. After they are done popping, place the stuffed eggplants in the oil, seam side down. Turn the eggplants around every few minutes so they are done on all sides.
Pour the remaining masala on top along with jaggery, salt and a few tbsps of water. Fry gently for a few minutes.
Cover with a plate, reduce flame and pour some water on the covered plate. This ensures that the eggplants don't stick to the pan (a neat trick I learnt from Khaugiri). Cook covered this way, for 5 minutes.
Taste to adjust the sweet-spice-sour balance.
Serve with jowar rotis (the typical combo), rice rotis, phulkas or with rice.
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