Tomato Majjiga Pulusu

Tamatar ki Kadhi

Butter milk is basically beaten yogurt or yogurt diluted with water. In olden days the yogurt/curd and water mixture is churned repeatedly in order to separate the fat (butter) and then the remaining butter milk is used in making this recipe. I remember my mom use to churn curd with reserved cream to make ghee. After separating the butter, the buttermilk taste sour, so once in every week majjiga pulusu was a common dish at my mom’s place and she still does that. She used to make different varieties with the sour buttermilk, often with vegetables and leafy vegetables.

There are several ways of doing majjiga-pulusu (South Indian Kadi). Each one has a different taste. Majjiga pulusu true translation is Buttermilk stew. Majjiga pulusu is slightly different from other kadhi’s as we use lots of vegetables and season with garlic, ginger and green chillies along with spices. The sour buttermilk is cooked with vegetables, tomatoes and leafy vegetables. Tomato majjiga pulusu is the one which I learnt from my mother-in-law. This is very easy and quick to prepare and will come handy when you want to prepare a quick, yet, delicious meal. Common vegetables used in majjiga pulusu are Brinjal, Bhendi, Bottlegourd, Chayote, Amaranth (Totakura), Bachalikura (Malabar spinach) and tomatoes.

Ingredients

2 cups curd / yogurt
3 tsp Besan flour
Salt to taste
1/4 tsp Turmeric (Haldi powder)
3-4 small tomatoes
2 green chillies (slit)
Water (2-3 cups approx)

For seasoning
1 tsp oil
1 whole red chilli (broken)
1/2 tsp mustard Seeds
1/4th tsp methi seeds
1/4th-1/2 tsp Chili Powder (Red Chili Powder)
1/2 tsp dhaniya powder
Big pinch of hing
1 tbsp coriander leaves (Chopped)
1 clove garlic (small, crushed)

Procedure

Beat curd with little water into buttermilk and keep aside. Mix besan with little water (into batter, without lumps) and keep aside. In a deep sauce pan boil tomatoes until cooked but firm, remove from heat and completely cool down. Remove the skin and crush the cooked tomatoes. In the same pan on medium low heat stir in buttermilk, besan mixture, turmeric, salt, green chillies, 1/8th tsp methi seeds and water ( I usually add 2 cups at first) and cook. Allow it to thicken, stirring it often, to stop it from boiling over. Simmer on low heat. Remove after it is well blended. In small pan heat oil on low flame, add red chilli, mustard seeds, remaining methi seeds and hing, allow mustard seeds to crackle, now add dhinaya powder, chilli powder and fry for 1/2 minute. Remove from heat, stir the seasoning into buttermilk mixture and mix well. Adjust the seasoning, add crushed garlic and garnish with coriander leaves and remove from heat. Do not cook after adding garlic.

 

Serve hot with rice and vadiyaalu & perugu merapakayyalu.

Notes and Tips

If the stew is too thick add little water and buttermilk. If its too thin add little besan mixture.

This is my entry for RP’s My Workshop JIF for tomatoes.

Pineapple Salsa

I love pineapple in all forms. Few of my favorite are fresh pineapple juice, pineapple fried rice and on Pizza. Haggin-das has pineapple coconut ice cream flavor I use to eat like crazy but now i got bored so for a while i’m taking break from that. First time when I had pineapple on pizza, I was really surprised with the taste and it just blended so well with other vegetables. Now salsa is added to the list.

Pineapple salsa is a spicy, sweet, colorful, and delicious – this is a versatile tropical salsa that goes well with any type of meal.Cumin adds smokiness to the dish and gives a unique flavor.I love to eat this with chips and also as a side dish with my Mexican favorites. This is a super easy recipe and is really great dish (summer) or anytime, also has a nice fresh taste. You can also serve this along with greens; the possibilities with this wonderful tropical fruit are endless. It not only a treat to eyes and mouth but also a crowd pleasing dish. I served this with regular store bough tortilla chips and it’s really tasted delicious and everyone loved it.

This is my entry for Mahi’s AFAM.

Ingredients

2 cups pineapples (clean and finely chopped)
1 small red onion (2tbsp, finely chopped)
2 tbsp finely chopped red bell pepper
1 jalapeño pepper (de-seeded & finely chopped)
Juice of 1 lime
1-1 ½ tsp cumin powder
2-3 tbsp finely chopped coriander leaves.
Salt to taste.

Procedure

In a large bowl, toss together pineapple, red bell pepper, onions, jalapeño pepper, lime juice and cilantro. Season with cumin and salt. Cover, and chill in the refrigerator until serving.

Notes and Tips.

You can use canned pineapple but drain all the juices and then use for making salsa. You can even grill the pineapple for extra flavor. If you don’t like cilantro you can use mint. Some times fresh pineapple may cause irritation of the tip of the tongue in some cases, so take a small bite and if u feel irritation, take a big bowl of water add little salt and drop the pineapple slices in salted water for 1-2 minutes, rinse with fresh water pat to dry and chop. My mom always does this. It really works. So sometimes even I do this.

Little History about Pineapples:-

The pineapple (Ananas comosus) is a tropical plant and fruit (berry), probably native to Brazil or Paraguay. Pineapples have excellent juiciness and a vibrant tropical flavor that balances the taste of sweet and tart. Pineapples are a composite of many flowers whose individual fruit-lets fuse together around a central core. Each fruit-let can be identified by an “eye,” the rough spiny marking on the pineapple’s surface. Pineapples are wide, cylindrical in shape, a scaly green, brown or yellow skin and a regal crown of spiky, blue-green leaves and fibrous yellow flesh. Pineapple is a good source of manganese, thaimin (Vitamin B1) as well as containing significant amounts of Vitamin C and Vitamin B1, also pineapple contains a proteolytic enzyme bromelain, which digests food by breaking down protein.

Pineapple is commonly used in desserts and other types of fruit dishes, or served on its own. The pineapple juice has been fermented into an alcoholic beverage commonly called pineapple wine, which is a type of fruit wine, most commonly produced in Hawaii. Pineapples are also used as topping for pizza, most commonly in the “Hawaiian” type pizza . Pineapple juice can thus be used as a marinade.

Although the season for pineapple runs from March through June, they are available year-round in local markets. It will not ripen once harvested, so must be harvested ripe and brought to the consumer without delay. Pineapple is therefore most widely available canned. Pineapples are second only to bananas as America’s favorite tropical fruit.

Source:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=34

http://en.wikipedia.org/wiki/Pineapple

Kesar Badam Medallions

సర్వజిత్ నామ ఉగాది శుభాకాంక్షలు

 

(Wishing you all a happy Ugadi – This year is named Sarvajith)

I wanted to make something different for desert for Ugadi but last week’s badam halwa is still in fridge. When I asked my husband why he is not eating anymore, his answer was “bored eating of halwa”. He suggested me that if I can make something else out of it he can manage to finish the rest. I gave it a little thought and came up with my own version of a sweet resembling the badam katli. This is my Ugadi Special.

Ingredients

2 cups Badam Halwa
1/4th cup roughly chopped pista (reserve few for garnish)
2 tbsp khoya or dry milk powder
2 tbsp heavy cream/condense milk
1 tsp elachi (finely powdered)
1 tsp ghee

Procedure

In a heavy bottom skillet mix all the ingredients on medium low flame, keep stirring continuously until it starts to come together. Do not over cook as it might start to get brittle. Grease a wide plate with ghee and shift the mixture and spread it around to cool. Take melon ball size mixture and shape it into a small medallion by gently pressing with your fingers. Repeat the process with remaining mixture and garnish with reserved pista.

Notes and Tips

You can roll the mixture into desired shapes. This mixture should be little dry when you cook. You can even add little rose water or kewra essence.

(Ugadi greetings courtesy: www.123greetings.com)

Hara Bhara Bhel

H for Hara dhaniya Patta

Hara dhaniya patta (in hindi), known as coriander leaves or cilantro. This is one of my favorite snack when ever we visit Chat House (Sunnyvale, CA). Spicy hari (green) chutney with murmur and sev mixture with roasted peanuts, onions, tomatoes, cucumber and topped with sweet chutney makes this a real item number. Yesterday it was cold outside and wanted to eat something spicy but not in a mood to spend time in front of stove. I was looking around in the pantry to come up with something instant (not in mood for noodles also) and suddenly I saw murmur and this recipe popped into my mind. It’s been longtime since I made this, but I still remember the taste of delicious bhel.
This is my entry for Nupur’s A-Z of Indian Vegetables

Ingredients

For Bhel
2 cups Murmur (muri)
½ cup sev mixture
1/4th cup peanuts (roast in ½ tsp oil till golden brown)
1 small red onion (chopped)
1/4th cup cucumbers (scoop the seeds and dice into bite size)
2 small tomatoes (de-seed and dice into bite size)

For Hari Chutney
Grind all the below ingredients into a smooth paste. Do not add water. Sugar will stop the chutney turning into brown color.

1 bunch coriander leaves (clean and remove stems)
2-3 green chillies
1inch ginger
1 tbsp curd
1 tsp sugar
1-1 ½ tsp chat masala (I use bambino)
Juice of ½ lime
Salt to taste

For Garnish
Sweet chutney/ ketchup, sev, thinly sliced cucumber pieces as showed in the picture and chopped coriander leaves.

Procedure

In a large blow mix all the bhel ingredients. Now add the hari chutney and toss together. Take a serving plate, place desired amount of bhel, drizzle little sweet chutney / ketchup and garnish with sev and coriander leaves, decorate the plate with cucumber pieces as shown in the picture.

Serve immediately. You don’t even need a spoon as you can scoop the mixture with cucumber pieces.

Notes and Tips.

You can add raw mango pieces to jazz it up. If you are allergic to peanuts substitute with roasted cashewnuts or just leave the nuts. Just use your imagination, mix and match the veggies and enjoy with a hot cup of “T”. Use thick sev mixture, and for garnish you can use thin sev.

Outlook 2007

I found this funny url on Rajesh’s blog about Outlook 2007 by Microsoft India. Check it out and enjoy!!

Badam Halwa

Almonds are one of my favorite nuts. When we were kids (me, my sister & my cousins) used to visit my grand parents home. And there is a temple near by. My grand parents use to do service in the temple. This temple is surrounded by huge plantation of Almonds, Cashews, Mango, Tamarind, Banana tress and lots of trees. After lunch we used to go along with them and help them clean the surroundings of the temple and at the same time collect the fallen fruits and nuts. While collecting we always hide few from our grand parents as they do not allow us to bring them home. But still we manage to get few to eat. After being caught breaking the almonds, my grand father used to lecture us. The lecture had an impact till that evening and the next day we are back at our business collecting the fallen nuts and fruits.:)

Almonds (Badam) are extensively used in Indian cooking even though they are little expensive. Few of my family’s favorites are Badam milk, Badam rolls (mixed with cashew and pistachios), dry fruit ladoo, Kheer and Halwa. Almonds are often used for garnish, also makes a beautiful presentation.

Almond paste is often used in savory dishes and to instead of cream. It gives a rich and delicate finish to the dish. Badam halwa is a delicious desert made with puréed almonds, butter/ ghee (clarified butter), sugar and saffron. The delicate flavor of saffron gives rich finish and beautiful pale yellow color to the halwa. This recipe comes from my Vasu Atta’s kitchen.

Ingredients

13 oz raw almonds (approx 3 cups)
2-2 ½ cups sugar
½ -3/4th cup ghee or butter (1 stick)
1 tsp saffron
Water to make paste

Procedure

Soak almonds overnight. Peel the skins and grind the almonds into a soft paste with little water (don’t make it watery, it will take long to cook). Take a big heavy bottom deep skillet; add butter/ ghee and almond paste. Cook on medium low heat for 10-15 minutes, now add sugar, saffron and keep stirring continuously till it starts to come together (approx 20-25 minutes). Turn of the heat and let the mixture completely cool down. Refrigerate in tight container. Serve warm or cold.

 

Notes and Tips

You can use milk instead of water to grind. You can add more sugar and saffron to suit your taste. Don’t cook it long. It will turn dry. This stays fresh for 2-3 weeks in fridge. If you want to serve warm take required portion and warm in microwave.

This is my entry for Sushma’s Monthly Cooking Tipology event. I know a way head of it as Sushma said:).

Little history and facts about almonds:-

The almond that we think of as a nut is technically the seed of the fruit of the almond tree, a medium-size tree that bears fragrant pink and white flowers. Like its cousins, the peach, cherry and apricot trees, the almond tree bears fruits with stone-like seeds (or pits) within. The seed of the almond fruit is what we refer to as the almond nut.The delicately flavored and versatile almond is available throughout the year to make a healthy and tasty addition to both sweet and savory dishes. While packaged almonds are available year round, they are the freshest in mid-summer, which is when they are at the peak of their season.

The tree is a native of southwest Asia. It is a small tree, growing to 4-9 m tall. The leaves are lanceolate, 6-12 cm long, and serrated at the edges. The flowers are white or pale pink, 3-5 cm diameter with five petals, produced before the leaves in early spring.

Almonds are a unique food in that they are among the best whole food sources and the best nut; these are packed with mono unsaturated fatty acids (MUFA) and most of that is oleic acid one of the two good fats responsible for lowering LDL cholesterol and rich source of vitamin E (containing 24 mg per 100 g) in the form of alpha-tocopherol. Almonds are low in saturated fat and, are cholesterol free. In addition, almonds are an excellent source of magnesium, copper, manganese, riboflavin (B2) and vitamin B, contains a healthy mix of essential micro-nutrients—vitamins and minerals. Almonds are also a good source of phosphorus and calcium, which are important minerals for bone health.

Almonds are the best source of protein providing 6 grams in one ounce, nearly as much as in one ounce of red meat. Also, research shows that the protein in almonds is high quality and highly digestible. An analysis of the protein provided in one ounce of almonds showed that almonds have a Protein Digestibility Combined Amino Acid Score (PDCAAS) of 0.44, which means that the protein in almonds is able to be efficiently digested, absorbed and utilized similar to black beans, lentils and peanut meal. Along with the quality protein in almonds, there are 3 grams of dietary fiber per ounce. Of this, about 80 percent of the fiber is insoluble and 20 percent is soluble fiber.

Almonds in Cooking:-

Though the almond is most often eaten on its own, raw or toasted, it is used in some dishes. It, along with other nuts, is often sprinkled over desserts (Ice-creams and cream based dishes). There is also almond butter, a spread similar to peanut butter, popular with peanut allergy sufferers and for its less salty taste.Almonds can be processed into a milk substitute simply called almond milk; the nut’s soft texture, mild flavor, and light coloring (when skinned) make an good substitute to dairy, and a soy-free choice, for lactose intolerant persons and also for vegans.

Source and for more healthy facts visit:-
(http://www.almondsarein.com)
(http://en.wikipedia.org/wiki/Almond)
(http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20)

Gummadikaya pulusu

G for Gummadikaya Pulusu:- Famous and favorite Andhra Specialty

My dad use to grow pumpkins in our backyard. At one time (this was around 10 yrs back) the whole backyard and even the roof ( daba we call in telugu) was covered with pumpkin vines, and covered with pumpkins all over, my mom made different varieties ( mostly South Indian). We gave so many to our neighbors, friends and relatives and still pumpkins were all over. This was the magic of simple seed. The seeds do not germinate in cold soil, and the seedlings are injured by frost. Do not plant until all danger of frost has passed, and the soil has thoroughly warmed. Indian weather conditions suits really well for this wonderful squash. I learnt this delicious recipe from my Vasu Atta (NY), When she makes this the aroma fills all over the house and every one waits to dig in.

Gummadikaya pulusu, (AKA) pumpkin (stew) in Telugu, is a squash usually orange in colour when ripe. There are also in greenish gray, white, bright yellow and sometime red in color. Indian pumpkins are often greenish gray in color. The pumpkin varies greatly in form, being sometimes nearly circular, but more generally oblong or ovoid (shaped like an egg) in shape. The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging. (Source univ of IL extn)

Do you know this fact?
(Source http://www.urbanext.uiuc.edu/pumpkins/history.html)

The name pumpkin originated from the Greek word for “large melon” which is “pepon.” “Pepon” was nasalized by the French into “pompon.” The English changed “pompon” to “Pumpion.” Shakespeare referred to the “pumpion” in his Merry Wives of Windsor. American colonists changed “pumpion” into “pumpkin.” The “pumpkin” is referred to in The Legend of Sleepy Hollow, Peter, Peter, Pumpkin Eater and Cinderella

Ingredients

1 small pumpkin / butternut squash(around 2 cups)
1 medium yellow onion (sliced)
2-3 green chillies (slit)
1 inch ginger (peel and chop)
4-5 tbsp tamarind pulp
Jaggery (2-3 tbsp approx)
Curry leaves
Salt to taste
2-3 cups Water (to make pulusu)

For seasoning

1 dried whole red chilli (broken)
1 tsp channa dal
1 tsp urad dal
1 tsp cumin seeds
½ tsp mustard seeds
Big pinch of hing
1/4th tsp turmeric
2 tbsp oil

Procedure

Peel, clean, remove the seeds from gummadikaya and dice (medium size).

Heat the oil in a deep skillet on medium heat and add first 3 in the seasoning row (channa dal, urad dal, red chilli) and fry , add cumin and mustard seeds once the dals starts turning into golden brown and allow them to crackle, add hing and sauté for 1-2 minutes. Now add green chillies, curry leaves, ginger, turmeric and sauté for couple of minutes, now add sliced onions and fry till translucent. Add the diced gummadikaya salt, jaggery, tamarind (3-4 tbsp) and cook for 3-5 minutes. Stir in water (1 ½ -2 cups) and reduce the heat to medium low and cook for 10-12 minutes the covered. Keep stirring in middle. At this point the veggies will be 3/4 th cooked. At this stage adjust the seasoning if needed and water if the stew is thick. Cook for another 5-8 minutes or till done and turn of the heat.

This goes really well with rice, ghee and mudda pappu. Serve with Pappadums.

This is my entry for Nupur’s A-Z of Indian Vegetables

Notes and Tips.

You can use butternut squash instead of pumpkin like me. Yellow onion goes really well, you can use red onion also.

Dal Makhani

Dal makhani is delicacy from punjab filled with rich proteins and fiber .Traditionally lentils and beans are generally soaked overnight or for atleast 8 hours and gently simmered on low heat along with ginger, garlic and a few other spices (garam masala).These are then combined with a tangy masala base which includes onions, tomatoes ( chopped or puree) or dried mango powder or even pomegranate seeds. Dollops of fresh cream and butter provide for the rich finishing touch. Garnished with finely chopped coriander leaves and fresh cream. Dal Makhani takes longer to cook than the split dals, but the result is worth it.

Ingredients

1 cup whole urad or black gram lentil
1/3 cup kidney beans( Rajma)
1 tbs grated ginger
2 tsp coarsely ground fennel seeds
Red chilli powder (accord to taste)

1 tsp. turmeric powder
3-4 tbs. ghee or clarified butter or oil
1 tsp. cumin seeds

A large pinch of hing
1 tbsp minced ginger & garlic
1 medium onion (thinly chopped ,optional)
2-3 medium tomatoes, finely chopped
1/2 tsp. Garam Masala
1/2 cup fresh cream.
2 tbs. chopped coriander leaves (optional)
Salt to taste
5-6 cups water (to cook dal)

 

Procedure

Wash and soak black urad whole and rajma overnight.Cook the soaked dal and rajma in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till dal and rajma are done/soft ( I pressure cooker for 10-12 whistles). Lightly mash dal and rajma mixture, keep aside. Heat oil or butter in a thick bottomed pan. Add cumin seeds and hing, let it crackle. Add ginger, garlic, chopped onions, and cook till light golden brown in color. Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add mashed dal and rajma to this mixture and little water ( desired consistency). Correct seasoning, and simmer at very slow flame for 15-20 minutes.Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.

Serve hot with Naan or Paratha or even with rice.

Notes and tips

This recipe also tastes very good the following day after reheating properly.Soaking for longer, say overnight, reduces cooking time. You can substitue garam masala with cumin-coriander powder and cream with sour cream or lowfat yogurt.

I did it!!

Hey folks, thank you all for the patience. All these days I was trying to figure out about the pictures (not able view) and finally I did it. I was thinking that I screwed up, but its not exactly me, my computer & word press were also part of it . You don’t need to be computer savvy, but just has to use brains (like me.. hehe).So scroll down and enjoy the visual treat!!

Sun Rise & Moon Rise

Sun Rise

Moon Rise

These beautiful pictures were taken by me and my husband .  The sun rise was so beautiful, mist was coming down slowly and sun was rising. I have no words to explain. One should see and enjoy the magic of nature. I love watching sunrise and setting and full moon days on the seashore and I did many times. Both of them were taken on same day from my window.