Sunday, August 28, 2011

Beetroot Palya

Gowri and Ganesha habba are a big deal at my parents' house. Gowri, especially. While we're not very deeply into rituals, this is one festival where the whole pooja is done according to our customs. Last year, Little M got to be a part of it and this year, she is looking forward to it again. SO, we'll be off to Mysore. Will try and post some pictures from there if I can.

Beetroot, like I mentioned earlier, features often in my house. And the below recipe for Beetroot Palya is the most often made recipe with it.

Beetroot Palya
A typical lunch - Anna, Saaru and Palya (rice, dal rasam and bhaji)


2-3 medium sized beets, chopped small or grated
1 tbsp coconut shreds
1 tsp saaru pudi (or any rasam powder)
1-2 dried red chilies, crushed (optional)
1/2 tsp sugar
salt to taste

For the tadka:
oil, mustard seeds, urad dal, curry leaves.


Pressure cook the chopped/shredded beetroots. Keep aside
In a pan, heat oil and do the tadka.
Add the boiled beets, saaru pudi, salt and sugar and mix well.
Cover and let cook on low for a few minutes.
Finish with coconut shreds and lots of it.

Tuesday, August 23, 2011

And The Winners Are....

Thank you all for your interest in the giveaways to celebrate Mysoorean's 5th anniversary. I used a random number generator to pick the winners. The winner of the first giveaway is Sharanya.

And the Subbamma Angadi treats go to Pratibha and PJ.

Congratulations to the winners! Expect to hear from me soon!

Wednesday, August 17, 2011

Fifth Blog Anniversary - 2nd & 3rd Giveaways

Thanks for all the wishes and the interest in the first giveaway. That is still open, by the way. In case you're interested and have not left a comment or emailed me, please do so on or before Aug 20th.

I couldn't wait to announce the next ones. So excited about this!

"Subbamma's Store" is a small hole-in-the-wall shop that makes and sells the most amazing Kannadiga snacks, masala powders, special papads and even some specialty pickles and powders. They have been around for many decades and are a must-visit for anyone venturing into South Bangalore. Mention "Basavangudi" to a Bangalorean and chances are that Subbamma will figure somewhere in the conversation! They are well known for their "huragalu" (fried lentils), "congress and communist kadlekai" (varieties of fried masala peanuts) and holiges (obbaattu/puran polis). I bought some amla thokku the last time that was truly out of this world! For this giveaway, I will send two lucky folks (hence 2nd and 3rd) a selection of the store's goodies.

For a visual treat of some of their stuff, head over to One Hot Stove. (Thanks for sharing this, Nupur).

Here is one more post that talks about this very interesting shop.

As before, just leave a comment that you'd like to participate in this draw. If something from Nupur's post caught your attention, do mention that as well and I'll try to include that in your selection, if you are one of the winners. I can ship this only within India again. The next giveaway will be open to all, I promise! Please leave a comment mentioning your interest (or email me at mysoorean at gmail dot com, for non-bloggers) on or before Aug 21. I will draw the winners on Aug 22nd.

Thursday, August 11, 2011

Saaru Pudi (Rasam Powder) and a Blogiversary Giveaway

My blog turned five last month and with Little M's 5th birthday the same week and a hundred other things happening since, I totally missed posting this. As a small token of my appreciation for all of you, my readers, I will have five giveaways spread over the next few posts. No need to "follow" me or "like" my FB page or add me to your readers or bloglists. No strings attached. Just mention in the comment that you'd be interested in the giveaway. I will use a random number generator and choose the recipient each time. This first giveaway is open only to folks in India. I will choose the recipient on Aug 21st. So be sure to let me know before then if you'd like this book.

Pic Courtesy:

For the first giveaway, I've chosen a Mexican recipe book "365 Easy Mexican Recipes" by Marge Poore. As the name suggests, the recipes are simple and quick to make. It is a great book for beginners and experienced cooks alike and covers a wide gamut of vegetarian and non-vegetarian fare from various regions within Mexico. You will be surprised at the sheer variety this cuisine has to offer. So dear readers, make sure you leave a comment here or on my FB page if you are interested. Non-bloggers, please leave your email addresses in your comments. I have enabled comment moderation and will not publish your comments, so your personal info is safe.

Thank you all, once again, for visiting and for the love!

I've mentioned saaru pudi (saaru powder/rasam powder) in many of my recipes here. I finally get to post it, since my mother is here and I finally got to see how she made it. (Yeah, I still get my powders from mom!) :) Saaru, for us, is not just watery rasams but also can be thicker, with or without vegetables, with or without lentils. This powder is used in the above as well as in some gojjus and palyas. I've used them in some curries too.

Saaru Pudi

2 cups coriander seeds
2 cup red chilies (3/4 byadagi: 1/4 guntur)
1/3 cup jeera
1/4 tsp methi seeds
1 tbsp whole pepper
1 tsp mustard seeds
1/2 cup fresh curry leaves
1/2 tsp turmeric powder
2 pea sized heeng/asafoetida blocks

In a pan, dry roast jeera and mustard seeds separately. Keep aside.
Dry roast methi seeds and hing. Keep aside.
Add a bit of ghee and fry pepper for a minute or two, until it starts to crackle. Keep aside.
Add a tsp oil and fry coriander seeds and curry leaves, until the leaves become crisp. Keep aside.
Add a tsp of oil and fry the red chilies on low flame until crisp and the loose seeds become crisp. Add turmeric and fry for 30 seconds.
Add all the previously roasted ingredients into the pan. Mix and switch off stove.
Let it cool and grind until smooth. I used a regular mixer jar and it is not quite smooth but still works fine.
Store in an airtight container.