Wednesday, July 08, 2009
Veggie Club Sandwich
Monday, July 06, 2009
Grilled Corn Indian Style (Roasted Bhutta)
Crispy Mushroom and Onion Pizza
Tuesday, June 09, 2009
Ravioli Stuffed w/ Spinach and Cheese
1 2 lb package of the Stuffed Ravioli
2 mini peppers minced
2 scallions minced
4 olives sliced
Basil leaves
Dressing:
3 tbsp EVOO
6 tbsp lime juice
1 garlic clove crushed
¼ tsp red pepper flakes
Salt and pepper
I bought these from Costco, you get two packages of 2 lbs each, I used just one package for this recipe. You can freeze the other packet if not using right away.
Cook Ravioli as per package instructions. Meanwhile make the dressing with the Olive oil, lime juice, garlic clove, red pepper flakes, salt and pepper.
Add the dressing to the cooked Ravioli, add the rest of ingredients. Stir gently and serve.
Saturday, May 09, 2009
Carrot and Onion Rice Adai
Saturday, April 11, 2009
Unniappam/Neyappam
Instant noodles
murukku
Method:
Saturday, December 27, 2008
Sprouted Mung Bean Curry
Veggie Enchiladas
1 can (15 oz) black beans rinsed and drained
1 garlic clove crushed
Pepper
Sauce
4 tbsps oil
1/2 cup flour
1 tsp cumin powder
½ tsp cayenne powder
2 chipotle chillies in adobo sauce minced and 1 tbsp adobo sauce from the can
2 tbsp tomato ketchup or tomato puree
Salt and pepper to taste
16 corn tortillas
2 cups grated Cheddar cheese
To make the filling-
Heat oil, add cumin seeds, red pepper flakes, minced garlic stir for a minute add the beans, spinach and corn kernels.
To make the sauce-
Preheat oven to 450 degrees. Stack corn tortillas in a damp paper towel and microwave for 1 minute on high.
Put 2 ladles of sauce in a baking dish about 16 inch baking dish or a casserole dish.
To make the enchiladas, add 2 tablespoons of veggie filling a tsp or less of cheese on the tortilla. Roll and place seam side down in the baking dish over the sauce.
Pour sauce over the tortillas. Sprinkle the cheese and bake for 20 minutes till bubbly.
Saturday, November 01, 2008
Brinjal Roast (Cooking At Home With Pedatha)
Beetroot Pachadi ( Asianet Cookery Show)
Moru Kootan with Raw Mango (Yogurt Based Sauce)
Sambar
Saturday, March 29, 2008
EAT FRESH - Wonderful Winter

Vegetable Kuzhambu





Friday, March 28, 2008
Pakodas with leftover besan batter
Batata Vada/ Aloo Bonda



Idli Fry

Leftover Idlis definitely a couple of days old, as it gets harder
Chilli powder
Cumin Powder
Salt
Gingelly oil/ Canola oil
Cut the idlis into long strips, I cut one idli into four long pieces.
Sprinkle chilli powder and cumin powder on the idlis and mix well.
Heat 1 tsp oil, add the idlis.
Brown the idlis and let it form a crust.
Sprinkle a teeny bit of salt on the fried idlis.
Serve with ketchup, chutney or curds.
I made these and they were gone in a minute, and I was left craving for more. Go figure!!
Monday, January 21, 2008
Carrot Cake
I had a ton of flour, and dry fruits leftover from my christmas cake making saga. I had planned to make another batch of the cake for my friends as this cake is hard to come by in the US, one cannot just go buy it in a store. Anyway I was trying to get myself into a mood to make it, as I had a couple of dinner invitations, and this would make a good hostess gift, as this cake gets better the longer it is stored. But then I skipped the whole idea and decided to make a carrot cake instead after watching Ina Garten's Carrot and Pineapple Cake, here is the recipe, I followed it to the letter except did not use vanilla or cinnamon, as I did not have both of these ingredients.1 pound carrots
1/2 cup fresh pineapple
2 cups sugar
1/1/3 cups oil
3 extra large eggs
2 1/2 cups flour plus 1 tbsp for mixing with the raisins and flour
1 tsp garam masala
2 tsps baking soda
1 tsp salt
1 cup raisins
1 cup walnuts chopped
- Preheat oven to 350 degrees.
- Butter 2 cake tins, I used a loaf tin and a 8 inch round tin. Line with parchment paper and butter and flour the tins.
- Grate the carrots using a box grater, do not use a food processor as this will make the cake too wet, and it won't hold it's shape.
- Chop pineapple finely.
- I used a hand mixer, beat the sugar and oil well.
- Add the eggs and beat till until light yellow.
- Sift together, the 21/2 cups flour with garam masala, baking soda, and salt.
- Add to the egg mixture and mix on slow speed.
- Toss the raisins and walnuts with the 1 tbsp of flour.
- Add to the cake mixture
- Then add the carrots and pineapple, stir well.
- Divide between the two pans, lace on a cookie sheet, and bake for 55 to 60 mins according to the recipe.
- But it took me 65 minutes maybe because of the high altitude. Check with a toothpick.
- Once baked place them over a wire rack to cool.

- The cakes were really tender even though the batter felt very heavy and dense while I was mixing it. The cake tasted like carrot muffin, yummy!!!








Friday, December 28, 2007
Parippu vada/ Masala vadai

Sunday, October 14, 2007
Aloo Dum
I have been craving some good restaurant food, and there is not a lot of choice or variety in Denver compared to the California or Dallas. We don't eat out a lot, so it had to be something that I could cook, and wanted something spicy and comforting. Here I was surfing the blogworld to see if there was anything exciting that I could cook, and chanced upon Bong Mom's Cookbook and the aloo dum recipe.
Sunday, October 07, 2007
Sundal


Potato Cutlet

5 medium potatoes(I used Yukon gold)
2 tbsp cornflour powder
1 tsp ginger & green chilli paste
1 tbsp grated onion
1 tbsp cilantro leaves chopped
1/2 tsp garam masala
1/2 tsp chilli pwd
1/2 tsp cumin seeds pwd
1/2 tsp salt
oil for pan frying
4 tbsps rice flour for coating the cutlets
Method:
Boil potatoes either in a pressure coker for 3 whistles or peel and cut them into cubes and cook them for 15 minutes or so till fork tender.
Mash the potatoes, I like mine smooth, you can leave it chunky if you like.
Add the cornflour, ginger & green chilli paste, grated onion, cilantro leaves, garam masala pwd, chilli pwd, cumin seeds pwd and salt. Mix well till blended.
Divide into ten portions and shape into rounds about 2" in diameter.
Roll in rice flour.
Heat oil add three cutlets at a time and fry till golden and crisp.
Serve with green chutney or ketchup.
Sunday, September 30, 2007
Pongal

Saturday, September 29, 2007
Parippu Pradhaman

Sunday, September 23, 2007
Paal Payasam

12 cups milk
½ cup rice
¾ cup sugar
½ tsp cardamom powder
2 tbsp cashews unsalted
2 tbsp raisins
1 tbsp ghee (browned butter)
Cook milk in a heavy bottomed pan on medium heat till milk is reduced to half its quantity, this takes almost an hour.
Add rice and cook till rice is tender, maybe another hour.
Add sugar and cardamom powder, and take off heat.
Heat the browned butter or ghee, add cashews and raisins fry till golden add to pudding.
Serve hot or at room temperature.

Monday, June 25, 2007
Pudina Paratha/ Mint Flatbread
I have pudina(mint) growing profusely in my garden, I just harvested a lot of the leaves, and froze them. I have been making pudina paratha, pudina chutney, and pudina rice, can't think of anything else to make with it.
This paratha has mint powder freshly made from the frozen leaves, one can use fresh leaves to make the powder too. Don't forget to check out the link for mint leaves powder, I have a nifty way of making this aromatic powder.
This paratha again travels well. I'm have been racking my brain thinking of dishes I can take on our road trip to Grand Canyon. We will be travelling from Denver to Grand Canyon to Las Vegas and back, about four days of being on the road. I have to really stock up enough desi khana, or we are going to be in trouble.
Anyway here is my recipe for Pudina Paratha, very simple and tasty.

2 cups wheat flour
1/2 cup milk
1/2 tsp salt
Mint powder
oil
Mix the wheat flour and salt, add milk and water if needed to make a soft dough.
Keep it aside for 10 minutes.
Divide into equal parts about 6, and roll into balls.
Flatten the ball with the rolling pin, apply oil and sprinkle mint pwd.

Roll into a cylinderical shape.
Press and roll to make the shape longer.

Starting from the short end roll into a sperical shape like a peda or a circle.

Press sprinkle some flour and roll it about 6 inches in size.
Cook on a tawa, apply oil or ghee till golden brown on bothe sides.
Serve with any vegetable, raita and pickle for a very satisfying meal.
Mint Leaves Powder/Drying Herbs


Saturday, June 23, 2007
Baingan Achaari/Eggplant Pickle



Sooji Dhokla from Trupti's - The spice who loved me


Mango Pickle/ Manga curry


Mango Thokku/ Mango Chutney

Friday, June 22, 2007
Dal Paratha/Lentil Flatbread

Dal Paratha (Makes about 8 to 10)
Heat oil add cumin seeds, and hing.
Then add ginger, turmeric pwd, chilli pwd and coriander pwd.
Add dal and 3 cups of water. Bring to a boil.
Cook covered on low heat for 20 to 25 minutes until dal is soft but not mushy. Don't forget to keep stirring while the dal is cooking.
There should be absolutely no water. Add the amchur pwd, garam masala pwd, salt and coriander leaves and leave it to cool. I usually grind the filling in the food processor so it looks like puran poli filling and can be made into a ball. The grinding is optional. I like the texture better and you can put more filling this way.
Meanwhile make the dough, by mixing wheat flour, oil, salt and add water as needed, to make a paratha dough. Keep the dough for about 10 to 15 minutes.
Then divide and roll into balls. Add the filling and roll into about 5 to 6 inches in diameter.
Cook on a tawa or skillet by adding oil on both sides and cook till brown.
Serve hot or cold with pickles and yogurt, hot or cold. I had mine with mango thokku(recipe to follow). This paratha is very filling I couldn't eat more than one. A great idea for brunch as they can be made in advance. I make my filling and dough the previous night, and leave it in the fridge, and make the parathas fresh in the morning or for brunch as the case might be.

Vegetarian Shami Kababs/Lentil Kababs

Friday, March 30, 2007
Dosa
Chamanthi, gun powder/mulgapodi and yummy dosa
Olan

Slice the pumpkins into flat squares(not cubes) about one inch in size. 

Tomato dal mixed with rice and Olan
Thursday, March 29, 2007
Kuruku Kalan
From the top Vazhaka mezhuvaratti(Raw plantain fry), Muringa ela kootan(Drumstickleaves curry), Kuruku kalan, and Rice
To make the kuruku or evaporated curds
2 cups sour curds
1/2 tsp turmeric
1 tsp black pepper powder
1/4 tsp salt
Kuruku or evaporated curds
Cook this down to 1 cup on medium heat, keep stirring ocassionally. It will look like yellow cottage cheese. Store this in the fridge till you are ready to make the kalan. you could make more kuruku just increase the quantity of sour curds. I sometimes microwave the whole thing it take about 15 minutes. Keep cooking it at 5 minute increments till it reduces to half.
To make the kalan:
1/2 cup of the kuruku from the above recipe
1/4 cup white pumpkin
1/4 cup chena/yam
1/4 cup raw plantain
1/4 tsp turmeric
1/2 tsp mehti powder
salt to taste
Grind to a paste
1 cup coconut
6 green chillies if using jalapenos use 1 or 2
1/4 tsp cumin seeds
1/4 cup water
Seasoning
1 tsp coconut oil
1 tsp mustard seeds
1/2 tsp mehti seeds
1 red chilli
4 curry leaves

Cut the vegetables into one inch cubes.
Cook with a cup of water and salt and turmeric.
Grind the ingredients for the paste.
Add to the cooked vegetables.
Add the kuruku or evaporated curd to this mixture.
Once it boils and thickens, add mehti powder.
Remove from heat and keep aside.
To season heat oil add mustard seeds, once they splutter add red chilli mehti seeds, and stir.
Add curry leaves, pour over kalan.
Serve as a side dish with rice and muringa ela kootan or any dal based curry.
Idli and Thenga Chamanthi

Idlis
3 cups sona masuri rice
1 cup udad dal
1/2 cup cooked rice
2 tsp salt
Wash and soak separately for atleast six hours. Grind udad dal with water till very smooth.
Grind rice with water and cooked rice till smooth.
Mix both batters well add salt and leave to ferment in the oven with the light on.
When the batter rises usually takes about 8 hours or more depending on where you live, pour into idli mould and steam idlis for 10 minutes after the steam starts coming.
Serve with chamanthi.
Chamanthi
1 cup fresh grated coconut
3 red chillies
1/4 tsp tamarind paste
salt to taste
Seasoning:
1/2 tsp mustard seeds
1 red chilli
3 curry leaves
1 shallot(cheri ulli/ sambar onion) finely minced
Roast the red chillies till crisp.
Grind the coconut, red chillies, tamarind paste, and salt till smooth adding a little water.
Heat oil for seasoning, add mustard seeds, add red chillies, once they splutter add curry leaves and shallots.
Fry till the shallots are brown add the coconut mixture, let it warm through on medium heat.
Serve with idlis.
Wednesday, March 28, 2007
Easter Bunny is here!!!
Bhindi Fry
Puthcode Pulinkari

1/4 cup White Pumpkin
1/4 cup Raw Plantain
1/4 cup Suran/Chena/Yam
1/2 tsp turmeric pwd
1 tsps tamarind paste
1 tsp jaggery
salt to taste
Grind to a fine powder:
Red Chillies 4
Udad Dal 1 tsp
Mehti seeds 1/2 tsp
Seasoning:
Coconut Oil 1 tbsp
Mustard seeds 1 tsp
Red Chilli 1
Curry Leaves 4
Roast each item till well browned and grind into a fine powder.
Cut vegetables into cubes about an inch in size and boil in 1 cup of water with salt and turmeric.
Add tamarind paste, hing and jaggery, boil for a few minutes.
Add the ground powder,and stir well, so no lumps are formed.
Add 2 cups water and let it cook till it looks like a nice gravy.
Remove from heat.
For the seasoning, heat oil add mustard seeds and the red chilli, once it splutters add the curry leaves.
Pour over pulinkari and serve with rice and olan.
Saturday, March 24, 2007
Spicy Potato Podimas
4 boiled and mashed potatoes
a pinch hing
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp chutney powder/mulgapodi (normally used to eat with dosas)
salt to taste
Seasoning:
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp udad dal
a few curry leaves
Heat oil add seasoning ingredients in the order given.
Add hing, turmeric powder, and chilli powder, immediately add the mashed potatoes and salt.
Stir well to combine. Cook for 10 minutes on low heat, add chutney powder, stir again and remove from heat after five minutes.
Serve with rice, roti or bread.
Saturday, February 03, 2007
Eggless Almost Fatless Banana Nut Oatmeal Muffins


Preheat oven to 400 degrees. Spray a six cup muffin pan with oil and dust with flour.


Saturday, January 27, 2007
Curried Ginger Potato Latkes

1/4 cup onion grated
1/4 cup cornflour
1/4 tsp baking powder
1/4 tsp cayenne powder
1/4 tsp cumin powder
1/4 tsp garam masala powder
1/4 cup chopped cilantro
salt to taste
olive oil

Combine grated potato with all the ingredients except the oil.
Heat 1 tbsp oil in a nonstick pan.
Fry the potato latkes by dropping 1/4 cup measures of the mixture into the pan, and flattening them in the pan.
Fry on each side for about five minutes till cooked. Add more oil if needed.
This recipe is my contribution for Jihva for Ingredients - Ginger event.
Wednesday, January 10, 2007
Chicken 65

Boneless chicken breast 1 lb
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red chilli powder 1 tsp
Turmeric 1/2 tsp
Garam masala powder 1/2 tsp
Cornflour 1 tbsp
Yogurt whisked 1/4 cup
Green Chillies 2 slit lengthwise
Curry Leaves 5
Salt
Oil 2 tbsp

Cut chicken breasts into 1 inch cubes. Mix ginger, garlic,red chilli powder, turmeric, garam masala powder, salt, and cornflour. Add chicken to this mixture and marinate for a couple of hours in the fridge.


Saturday, January 06, 2007
Aloo Methi

1 bunch methi leaves look in the Asian stores that's where I buy them
2 new potatoes cubed about 1 inch
1 small red onion chopped
3 green chillies minced
1 clove garlic minced
1/4 tsp turmeric
1/2 tsp salt
1 tbsp oil
1 tsp mustard seeds
Strip the leaves off the stems, and wash the leaves several times to get the grit off. Chop the leaves fine and keep aside. Nuke the potatoes in the microwave with 1 tbsp water for five minutes till cooked.
Heat oil add mustard seeds, once they splutter add the onions, green chillies, and garlic. Saute till golden add turmeric and the potatoes, stir. Add the chopped methi leaves and salt, stir well.
Once the leaves wilt, cover and cook on low heat for about 5 minutes till all the water gets evaporated and the greens cook. Mash the potatoes slightly till everything gets combined.
Serve with chapaties or rice. I have even eaten this with bread.

Wednesday, January 03, 2007
Paneer Bhurji Panini
A easy lunch idea for adults and kids, just add some carrot sticks or a side salad and a fruit, and lunch is all packed and ready to go. This recipe idea is my contribution to The Daily Tiffin. http://dailytiffin.blogspot.com/
Tuesday, January 02, 2007
Moru Curry/Curd Curry

1 cup of yogurt preferably sour
1 clove of garlic minced
1 tsp ginger minced
2 green chillies minced
a sprig of curry leaves
1 tbsp coconut oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp cumin powder
1/2 tsp fenugreek powder
1/2 tsp turmeric
1/2 tsp pepper powder
1/2 cup water
1/2 tsp salt
Don't be put off by the long list of ingredients, these are staples in any Indian kitchen.
Blend the yogurt till smooth with a whisk. Heat oil add mustard seeds and cumin seeds and once the mustard seeds splutter, add the minced garlic, ginger, green chillies and curry leaves. Stir till golden a few minutes add cumin seed powder, fenugreek powder, turmeric, and pepper powder. Stir and add the water. Once it boils remove from heat, whisk this concoction slowly into the yogurt till well blended. Add salt. If the yogurt is poured into the hot pan and hot water, it is going to curdle, that's why the pan needs to be taken off the heat and whisked slowly into the yogurt, so it doesn't get shocked. Moru curry is ready to be eaten with rice.

Tuesday, December 26, 2006
Turkey Jhalfrazie

Monday, December 25, 2006
Curry Paste

Whole head of garlic
2 inch fresh ginger
2 tbsp vinegar
1/4 tsp salt
Blend till smooth. Keep in plastic or glass containers, avoid metal containers as there is vinegar in it. IThe vinegar and salt act as preservatives.
Indian Masala Seasoning

4 tbsp garlic powder
2 tbsp ginger powder
2 tbsps onion powder
2 tbsp chilli powder
3 tbsp cumin powder
4 tbsp coriander powder
1 tsp dried oregano
2 tbsp dried parsley
1 tbsp garam masala powder
1 tsp turmeric
Mix everything until combined. This seasoning can be used on chicken, turkey, pork, fish, and any vegetables as a rub or a marinade. Can be used instead of curry powder too.

Thanks for the idea, Kalyn.
Saturday, December 23, 2006
Indian Pan Potato Fries


Thursday, December 21, 2006
Cilantro Pesto

An Indian take on pesto, and I like the kick the green chillies give. I started making this pesto as I would always have cilantro in the fridge, and after a week, I had to use it up or trash it. This freezes well too, I use the pesto for pastas, dips, spreads, marinades, and even in some curries.Oven Chicken Fry

Ginger paste 1tbsp
Garlic paste 1tbsp
Red chilli powder 2tbsp
Fennel seeds powder 1 tsp
Turmeric 1/2 tsp
Cornflour 2 tbsp
Vinegar 1tbsp
Salt to taste
Mix all the spices, cornflour, vinegar, and salt well. Then add to the chicken. Marinate in the fridge for a couple of hours.
Preheat the oven to 450 degrees. Place aluminium foil on a cookie sheet spray lightly with oil, place chicken on the foil, and spray chicken lightly with oil. Bake till chicken is done, then turn the oven to Broil and broil for a few minutes so the top part of the chicken gets some color.
Serve hot.
Thursday, October 26, 2006
Thenkuzals



Rice flour 2 cups
Urad flour 1/2 cup
Butter 2 tbsp
Salt 2 tsps
Hing 1/4 tsp
Pepper powder 1 tsp
Cumin seeds 1 tsp
Oil for frying
Mix the rice flour and urad flour, add butter, and rub it in. Add pepper powder and cumin seeds to the the flour mixture. Take 1/2 cup water add salt and hing, stir until dissolved. Add to the flour mixture and make a soft dough. Add more or less water as need be.
Heat oil. Add the dough into the murukku press, use the thenkuzal plate for this.
Press out the thenkuzal and fry till light golden. Drain on paper towels.
Saturday, October 21, 2006
Rice Laddoo/Ari Unda
Ari means rice in Malyalam, and unda means round/ball. Traditionally the rice is soaked, ground, and powdered. Then mixed with coconut and jaggery syrup to make this delicious creations. I used rice flour instead and it turned out fine.It has a unique taste and is pretty filling.
Rice flour- 1 cup
Coconut grated - 1/2 cup
Jaggery - 1/2 cup
Water - 1 cup
Jaggery
Add the grated coconut to the rice powder, and mix well.
Rice flour and coconut being roasted
Use a big skillet to roast this rice and coconut mixture, on a low heat, stirring constantly until it changes color and you get the aroma of the rice roasting. Keep aside.
Heat jaggery and water, and make a syrup. Remove from heat add the rice and coconut mixture, stir well. making round balls
The mixture needs to be moist or it cannot be shaped into balls.
Ari undas ready to eat
Make round balls, while the mixture is still hot. Pressing well to keep its shape.
This is my entry for the Special Edition Jihva hosted by Vee of Past, Present, Me.
Thursday, June 22, 2006
Rava Dosa

Dosas are to South India what crepes are to France. The dosa is a large crepe made with fermented batter of rice and urad dal. Rava dosas, however, are made from an airy thin batter of rice flour and semolina, and can be made whenever one gets the craving to eat dosas. This batter is poured out on an iron flat griddle letting the batter flow in the pan. The pan needs to be hot so the batter does not stick and comes off easy.
Makes about 7 dosas
Ingredients:
Rava (Semolina) ½ cup
Rice flour ½ cup
Salt ¾ tsp
Soda bicarbonate ¼ tsp
Green chilies 2 finely minced
Ginger ½ inch grated
Curry leaves 2 finely minced
Cumin seeds ¼ tsp
Yogurt 2 tbsp
Water 2 cups
Oil for making the dosas
Method:
1. Mix the rava, rice flour, salt, and soda bicarbonate.
2. Add the green chilies, ginger, curry leaves, and cumin seeds.
3. Add the yogurt, and water mix well with a whisk till no lumps are formed.
4. Set aside for a few minutes, and get your tava or flat non-stick pan ready.
5. Heat the tava, add ½ tsp oil, and use a cut onion to spread the oil on the tava.
6. Pour a ladleful about ½ cup batter on the hot tava in a circular motion without touching the tava, see that you pour it in a thin layer, because it is hard to spread the batter with a ladle. The batter will have a lattice work effect, and a lot of holes.
7. Pour ½ tsp of oil and cook on medium heat. Cook only on one side till crisp and golden. Use a flat spatula to coax the dosa off the tava fold over and serve with chutney.
Usually using the cut side of the onion to clean the tava does the trick and I have hardly ever had a dosa stick. I also use a cast iron flat griddle pan to make my dosas.
Wednesday, June 21, 2006
Jeera , Cumin Seeds
Mythili of Vindhu is hosting a food-blogging event called 'Mistress of Spices', and we get to write about our favorite spice.I’m choosing Jeera as my favorite spice for this event; I hope it’s not too late to post.
Cumin (Jeera) is usually used both as a whole seed or ground powder in virtually any Indian curry dish, which makes it one of the most important of all Indian spices. Cumin seeds can be either white or black. Black cumin seeds have a slightly sweeter and more delicate flavor than the white seeds. It gives that powerful aroma which many people associate with Indian food. Cumin also has a bitter and nutty taste. Cumin is identified with Mexican cuisine as well. Cumin can be found in some Dutch cheeses and in some traditional breads from France.
Cumin is an ancient spice and the use of which dates back to ancient Egypt, has been mentioned in the Bible, been used by Greeks, and been referenced in middle age Europe. Cumin is also known to be an appetite stimulant and believed to ease stomach disorders, such as diarrhea.
Cumin is the dried fruit of a small herb. Cumin adds flavor to foods, liquors and beverages. The spice is of particular value in the blending of Indian curry powder. It also enlivens pulaos, biryanis and kebabs. Cumin has digestive properties and when boiled in water and drunk, is very refreshing. It is also used in medicines, toiletries and perfumery.
Indian cumin grows abundantly in Gujarat, Rajasthan and Utter Pradesh. It is exported in its natural form as well as oil and powdered forms. Exports are mostly to USA, Singapore, Japan, UK and North Africa.
Lastly, my parents are currently visiting, and they insist on drinking Jeera Water, water boiled with Jeera and Ginger powder. This is a very common way of drinking water in Kerala, and in Malayalam, is called Chukku/JeeragamVellam; Chuka meaning dried ginger, jeeragam meaning jeera, and vellam meaning water. “Chukkuvellam”, the boiled and herb-infused water has become a trademark of Kerala. Tourists have been fascinated by this herbal concoction, often falling into the everyday habit of drinking it.
Tropical Smoothie

Frozen fruits like papaya, mango, strawberries, and pineapple which come in a bag, or any frozen fruit of your choice about1 cup
Any watery fruit like watermelon 1 cup cut into cubes
Honey 2 thsp
In a blender place the fruits and honey. Blend on high speed until smooth. Serve in a tall glass.
If you don't have watermelon just add 1/2 cup water instead.
This is a great smoothie, no dairy, and low cal. I usually have this for my mid-morning snack.
Baingan Fry (Brinjal Fry)

A FYI, an eggplant considered a vegetable is actually a fruit, and it originates from India. It gets more interesting, in the US, the eggplant was used as a table decoration till the 20th century. Didn't know that...Anyway I had gone to the Asian store to buy my weekly round of veggies. They always have plentiful varieties of eggplants in the store. For this recipe you can use any variety, they all turnout well.
Ingredients:
Japanese eggplant 5 cut like frenchfries, a little thicker though, 1/2 inch in diameter, and 1 inch long
Red onion 1 large sliced
Green chilles 4 cut lengthwise
Salt to taste
Oil 2 tbsp
For the Tempering:
Mustard seeds 1 tsp
Cumin seeds 1tsp
Garlic minced 1 clove
Curry leaves 5
Method:
1. Zap the brinjals in the microwave for 5 minutes.
2. Heat oil, add mustard seeds, let it pop add the rest of tempering ingredients as listed.
3. Add green chillies, then onions, saute for a minute.
4. Add brinjals, and salt. Keep stirring.
5. Cover and cook for 15 minutes on low heat, till everthing is fried well. Remember to keep stirring occasionally.

Goes well with a chapati or tortilla. Serve rolled up as a wrap. Yummy!!!
Sunday, June 18, 2006
French Beans Thoran


I buy the French beans at Costco, and they are a staple in my house. Thoran is a dry vegetable curry , with the flavoring of coconut in it. My embellishment to this dish is the tempering which is slightly different from the traditional, mustard seeds and udad dal tempering. Instead I add cumin seeds and garlic which add a definite kick to the otherwise bland dish.
Serves 6-8
French beans 2 lbs chopped finely
Salt to taste
Oil 2 tbsp
Grind to a coarse paste
Fresh/Frozen Coconut grated 2 tbsp
Green chillies 3
Cumin Seeds 1/2 tsp
For the tempering
Mustard Seeds 1tsp
Cumin Seeds 1tsp
Hing a pinch
Turmeric 1/2 tsp
Garlic chopped 1 clove
Curry leaves 4
Method:
1. Heat oil, add mustard seeds, once they pop add rest of the tempering ingredients in the order listed.
2. Add beans, salt, ground paste.
3. Cover and cook on low heat, till tender and dry.
4. Serve as a side dish.

If I am in a hurry, I zap the french beans for 5 minutes in the microwave, then the whole cooking process takes only 10 minutes or less.
Thursday, December 29, 2005
Curry Leaf (Karipatta, Karivepalla, Murraya koenigii spreng)

I cannot think of cooking Indian food, especially South Indian food without Curry Leaves. It is hard to find them during winter in the Indian stores in Denver, so we decided to buy a Curry Leaf Plant instead. When Rajan went to Dallas, he bought the plant in one of the Indian grocery stores. Mine looks like the dwarf variety, which does not grow tall, but spreads its branches.
Its leaves are highly aromatic and are used as aherb or spice.. In Indian cooking curry leaves are used fresh in some recipes, while the most common method is to fry them in oil for the tadka (tempering of curries).
Curry Leaves can be stored in a Ziploc bag, in the refrigerator for a few weeks and they will remain fresh.
There is nothing like picking fresh curry leaves just the right amount when you need them for cooking.
Bhatia Nurseries in New York sells Murraya Koenigii (curry leaves) phone 212-221-7040.
Weekend Herb Blogging
Tuesday, December 27, 2005
Pumpkin Pachadi
I am home for the holidays which is a great luxury for us. I have almost three weeks off and get to spend time cooking and catching up on my reading, and now blogging.
Pumpkin Pachadi
(serves four)
White pumpkin- 1 cup cubed into half inch pieces
Yogurt- 1/4 cup
Salt to taste
Mustard Seeds-1/2 tsp
Red Chillies-2
Curry leaves-4
Oil- 1tbsp
Blend the following-
Fresh Coconut- 2 thsp
Green Chillies-3
Mustard Seeds-1/4 tsp
Method:
Cook the pumpkin with 1 cup of water and salt till cooked.
Add the coconut paste and simmer for a few minutes till thick.
Let it cool add the yogurt.
Heat oil, add the mustard seeds, red chillies, once they splutter add the curry leaves, pour over the pachadi.
Enjoy with rice.
Monday, December 26, 2005
Vegetable Curry
Serves about four
Cauliflower florets - 1 cup
Mushroom - 1 cup sliced
Peas - 1/2 cup
Tomatoes -2
Green chillies-2
Ginger-about 1/2 inch
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Hing(Asafoetida)-1/4 tsp
Chilli powder-1/2 tsp
Garam Masala powder-1/2 tsp
Salt to taste
Coriander leaves chopped 2 tbsps
Canola Oil-1 tbsp
Method:
Prepare the vegetables.
Blend tomatoes,green chillies, and ginger in a blender.
Heat oil in a pan, add mustard seeds, when it splutters, add cumin seeds and hing.
Add vegetables, saute for a few minutes, till they get cooked a little, then, add the blended tomato mixture.
Add salt, chilli powder and garam masala powder, let it simmer and reduce to a thick gravy.
Add coriander leaves.
Serve hot with puris or any kind of bread.













