Tuesday, December 23, 2008

Merry Christmas & Blessed New year

Unto us a SON is given.....JESUS CHRIST THE LORD

May the Lord grant you all the blessings this season has in store...


To all my readers & visitors -


Esther (Rina)

Friday, December 12, 2008

Egg Rice

Egg is so versatile that it be eaten just by itself or can mix with any other dish to enhance the flavour of the dish to which it is added...as in baking, soups, noodles, rice etc...

Though egg is extensively used in most kinds of fried rice varieties.. the dish i'm going to share now is precisely only with egg...no other vegies or poultry or meat or seafood here.

The relationship with this dish is as long as the years of my marriage...you can guess now who is the author of this dish...yes of course my dear hubby. And ever since i learned this dish from him it has been a savoir dish for me.


Ingredients :
3 Eggs
4 Cups of Cooked (preferably strained)
1 Tbsp cooking oil
1 Onion Medium size
3 Green chillies cut
8 Curry leaves
1 tsp Ginger garlic paste (optional)
1/2 tsp Black pepper powder
Salt to taste
Coriander leaves finely chopped to garnish

Procedure :
Heat up a wok or wide kadai, add oil and after the oil is hot enough add green chillies saute, add curry leaves saute and then add onions and saute for 2min.
If adding ginger garlic paste add it now and fry till nice aroma comes
Now add eggs by breaking them one by one and thoroughly stirring and mixing to make egg scramble and fry for a min till scrambled egg is cooked and dry.
Now add little salt and pepper powder for the egg scramble.
Now add the rice and salt & pepper and mix it nicely to combine with the rest of the ingredients in the wok .
Add coriander leaves and mix and remove form heat.

This can be served as it is...with just a papad or with a heavy masala gravy or meat fries...

One good combo with this is a thick crab gravy or Butter chicken or Paneer Butter masala with a cracked papad.


Tuesday, December 2, 2008

Egg in Eggplant gravy

Its been a while, since I published a post. Life is hectic with business projects and festive season. Nevertheless, I'm continuing my egg series...This time its Egg cooked with Eggplant.
There are two methods to make this dish. We can either make it with the whole baby Eggplant cutting it into 4 length wise pieces and making a dilute gravy, or use the big Eggplant and cut into small cubes and as they cook mash them to mix with the gravy and then add the boiled eggs and cook.

The picture is of the second type.

A very staple dish in my childhood back home.


5 Eggs hard boiled
1 Big Egg Plant (around 1 to 1.5 lb), cut into small cubes
Oil - 1 Tbsp
Mustard Seeds - 1/4 tsp
Garlic pods 4 - finely chopped
Green Chillies - 4 slit length wise
Onion - 1 Medium
Curry leaves - 8-10
Tomato Paste - 1 Tbsp
Red Chilly Powder - 1 tsp
Salt - to taste
Tamarind Juice -Soak a medium lemon size tamarind ball in 3/4 cup of hot water for 1/2 hour and then squeeze the pulp and filter the juice and add an additional 2 cups of water.
Finely chopped Coriander leaves

1. In a deep pot add oil after the pot is hot. When the oil reaches a good temperature add mustard seeds.
2. After the mustard seeds splutter add garlic and saute till color changes slightly.
3. Add cut onion, green chillies; curry leaves - saute till onions change color.
4. Add tomatoes or tomato paste and mix.
5. Once the raw smell of tomato is gone, add the egg plant pieces, add salt, chilly powder and mix well.
7. Add 1 cup water, mix and cook for 10-15 minutes covered.
8. Keep mixing in between and add more water if necessary.
9. Once the egg plant is almost cooked, add the tamarind juice, mix well, and add the boiled eggs at this point too.
10. Cook for another 5 - 7 minutes and add the coriander leaves, cook for another minute and remove from heat.

Serve with plain rice, pilaf or rotis.

Friday, November 14, 2008

Tandoori Egg Scarmble

DSC00733 Continuing the Egg series...here is yet another different version of scramble egg...This is real spicy though and actually doesn't require any recipe writing...This is more of sharing a thought than writing a recipe. Obviously I used Tandoori malasa here... There was a day when I needed to do scrambled egg and my pan had this remaining oil and cooked tandoori masala from the pan fried Tandoori chicken on it...So the thought occurred to me why not make use of it. So I heated the Masala tawa and cracked eggs into it and scramble the eggs coating them with this masala. There is no need to add any other ingredient here....
But the end result is simply gr8. You get this spicy masala chilli egg scramble to go as stuffing into your wheat tortilla wrap...You can add same salad to make a more complete meal or snack.


Friday, November 7, 2008

Onion Tomato Egg Masala Curry

eor2 As I was blogging eggs for my last two posts, I decided to break some more eggs for the next few posts in my space. This egg curry preparation is inspired by my dear Mother. I remembering me, my Father, and my relatives always loved this dish whenever my mother served.

Preparation is quiet simple. All the time you need, is to chop onions and once the eggs are hard boiled you are ready to roll.

Though this can be enjoyed with Dosa, Chapati, Parota to take the real benefit of the masala, mix it with plain cooked Ponni/Sona Masoori raw rice and then finish it off with sambar.

eor3 Ingredients:
5 Large Eggs boiled
2 Tbsp Oil
1/2 tsp Mustard seeds
3 Big size Onions finely chopped
4 Green Chillies
2 large Tomatoes or 1 cup Tomato Puree or 2 Tbsp Tomato Paste
1 tsp Ginger Garlic Paste
8 -10 Curry leaves
1 tsp Red chilly powder
1/2 tsp each of Coriander and Cumin powders (if Desired)
Salt to taste
Finely chopped Coriander leaves to garnish

Heat a skillet medium high heat and add oil.
After the oil is hot allow mustard to splutter.
Now add the chopped onions, curry leaves and green chillies.
Saute' till the onions are cooked and change their color.
Noe add the ginger garlic paste and saute for a 1 minute or till raw smell changes to curried aroma.
Add the tomatoes(canned/ fresh/puree/paste)
And allow to cook til the raw tomato smell is gone.
Now add the chilly powder and the optional powders along with salt and mix thoroughly to coat the onion and tomato masala with the spice powders.
Add 1/4 cup of little water and cook for another 5 minutes or till all the water is absorbed by the masala.
Now add the boiled slit eggs to masala and the coriander leaves and mix well for the eggs to be coated with the roasted masala.
You can cut the eggs into half one the dish is fully done and spread the masala evenly on the halves.

eor1 I forget to mention this Egg masala goes very well with lemon rice or Tamarind rice too. I think that is the best combo.

Friday, October 31, 2008

Indian Egg Scramble W/ Breakfast Sausages and Toast

DSC02651 Continuing the series of Breakfast combos with a little twist.

This is again a weekend breakfast combo.

In an attempt to spice up and add flavour to the western breakfast styles this Egg scramble made in Indian style is tailored.

Most of the time I have the breakfast sausages readily in my freezer. So just bring them to the room temperature in the microwave and pan roast and remove excess oil through a tissue.

Toast some slices whole wheat bread and cut an orange and boil some hot water in a kettle for a hot cup of tea or coffee and we are ready to roll.

To prepare Scrambled egg in Indian style:
(for 3-4 servings)
1 tsp oil
4 Eggs
1/4 tsp Mustard seeds
2 Medium sizes Onions cut length and breath wise
4 green chillies
6-8 Curry leaves
1/4 tsp black pepper powder
Salt to taste
Coriander leaves finely chopped for garnish

In a Wok or Skillet add oil after hot.
Once the oil is hot allow mustard to splutter and then add onions, green chillies, curry leaves and saute' till onions just start to change color.
Now add salt and then break the eggs onto the hot pan and scramble them mixing with the other ingredients.
Keep stirring continuously till all the egg is cooked talking care not the burn it.
Add Black pepper powder
Garnish with finely chopped coriander and remove from heat.
Serve with the roasted sausages, toast and fruit.
This also goes well with chapatis.

Friday, October 17, 2008

Breakfast Special - Peameal Bacon with Yam fries Combo

PMB2 I think I would have already mentioned in my blog that I'm not a restaurant freak. But I would like to imitate those foods served at the restaurants. For those of who go for a traditional weekend breakfast in a Restaurant " Toast+Eggs+Bacon+Home fries+Orange" is not new. Often times I too make the same breakfast combo at home either with "sunny side up" or scrambled eggs.

But there are times when I want a little twist from the regular menu combo. This is definitely healthier than the regular version. The fatty Bacon is replaced by Peameal Bacon which has very less fat, the bland Egg scramble replaced by Indian style spicy egg scramble with onions,green chillies and herbs(Recipe will be published in my upcoming posts) and at last replacing the carby potato home fries with Yam fries rich in fibre which I'm going to blog today. And don't forget to replace the oranges with Grape fruit, which is really good for people on diet.

This post is more of the concept than writing recipe.

Ingredients & Method of preparation:
For Yam Fries:
1 - Big size Yam(approx 1 lb)
2 Tbsp - Vegetable Oil/Olive oil/Pam for frying
1/2 tsp - Red chilly Powder or Kashmiri chilly powder.
Salt to taste

Optional:(if u want to spice it up more to a desi taste)
1/4 tsp Garam masala
1/4 tsp Chat Masala
1/8 tsp Amchur powder
1 tsp Kasturi methi

Finely chopped coriander leaves

Peel skin and cut Yam into small cubes.
Heat up a wide heavy bottom frying pan, allow oil to become hot on medium high heat and then add the yam pieces and salt and fry till done, regularly stirring to see that they don't stick to the bottom of the pan.
When almost done add chilly powder and other optional masalas if desired.
Stir nicely to coat the yam pieces with all the seasonings.
Sprinkle with finely chopped coriander and remove from heat.

For Eggs:
I just made an sunny side up and broke the yoke so that the yellow can flow on the white (That's the way i like)and seasoned it with salt and black pepper or red chilly powder.

For Toast:
Apply butter or margarine or desi ghee on both sides of the whole wheat bread slices and pan toast them.

For Peameal Bacon:
I've never heard of this back home. But here in Canada from the time I've tasted this I really like it a lot. Most of the Grocery stores carry this. Look for the package with Yellow edges of cornmeal around the meat slices in the frozen cured/processed food section.

To know more about this Peameal bacon please click here here here and here

The method to cook this is very simple. Defrost a few slices and pan roast them till done. More receipes can be found here too

Now serve all the items in a plate and garnish with a thick slice of Grape Fruit.

This is more of a brunch than breakfast cause its so full and complete with a hot cup of French Vanilla coffee or a cup of Orange Tea. So we can skip lunch and straight head to early dinner. A typical saturday life style for me.


Monday, October 6, 2008

Flat beans with Tomato /Avarai kai Kuttu/Chikkudukaya Tamata/Tamatar Papdi

AKT1 If you are a regular reader of my blog you will notice that I use Tomatoes bountifully in most of my dishes, Aloo Tamatar, Gobi Tamatar, Tomato Shrimp etc. and now Tomato and Flat beans. And still to come is Tomato cabbage . Well the inspiration is definitely from my Grand mother. I use to cherish all her tomato dishes so much that i carry forward them in my regular menu now.

You can check my other flat beans recipe here.

Now for the recipe of Flat beans and Tomato curry.

AKT2 Ingredients:
1 lb Flat Beans ( Easily available in all the Asian/South Asian Stores usually packaged)
2 tbsp - Cooking Oil
1/2 tsp - Mustard seeds
1 - Medium onion cut length wise
2-3 Green Chillies slit
8-10 curry leaves
1/2 tsp Red chilly powder
Salt to taste
1 cup - Tomato Puree
A small bunch of coriander leaves chopped

1. Clean the Flat beans by cutting of the edges and removing the middle fibre and make 3 to 4 pieces of each bean. Wash Skin the beans together, drain keep aside.
2. Heat a wide bottom skillet, add oil.
3. After the oil is hot add mustard seeds and allow them to splutter
4. Add cut onions. chillies, curry leaves and saute till onions are translucent.
5. Now add flats beans, red chilly powder and salt, mix well to coat the beans with the seasonings.
6.Cover and cook till beans are soft and almost cooked, stirring regularly.
7. Once the beans are soft add the pureed tomatoes or tomato paste and mix well.
8. cook for another 7 to 10 minutes or till the raw smell of the tomatoes is gone and a pleasant aroma of the curry starts to come.
9. Add more chilly powder and salt if required
10. Add the coriander leaves and remove from heat.

Have it with plain rice and papad or serve it with rice and sambar or with any seasoned rice.


Friday, September 26, 2008

Tandoori Chicken Fried Rice

DSC00898 Often times after I bake tandoori chicken I feel bad to put away so much cooked masala marinade which fell from the chicken pieces onto the foil.

There was this one day when I baked some tandoori chicken and had lots of this cooked masala marinade left on my foil tray. So quickly I remember the left over biriyani rice in the fridge, and put on my cooking hat to come up with something differetn and tasty. Not leaving our nutritious veggies,a new dish called Tandoori Chicken Fried rice was born.

This is a typical Indian spicy fried rice which can be made from the fresh or left over cooked tandoori masala marinade and tandoori chicken and either we can use the plain rice or if you have krushka or pulav, or left over biriyani. You can used frozen or fresh veggies. I always prefer cutting fresh veggies. So there you got a complete meal in one dish - Proteins, Carbs, Vitamins and fibre.....and .....not to mention the good taste.

DSC00889 Ingredients:
2 Thigh pieces of Tandoori chicken(Baked or Barbecued)
3-4 Tbsp of Cooked Tandoori Chicken masala Marinade
4 - 6 Cups Cooked Rice/Fresh or Left over biriyani
1 Egg
2 tsp cooking oil
1 rem of fresh Curry leaves
2-3 Thai Green Chillies slit into halves
1 big Onion cut length wise
2 - 3 Cups choice of chopped veggies (Carrots, Cabbage, Beans, Peas, Broccoli, Cauliflower)
1/2 tsp each of Chilly, Coriander, Cumin powders( if desired)
Salt to taste
Finely chopped fresh Coriander to garnish.

collage In a wide pan, heat oil, sizzle curry leaves, green chillies.
Add Onions and cook till Onions are little cooked and crispy
Now add the Chopped veggies, some salt and stir the veggies till crispy and cooked, for 5 -7 mins or so,
Now make space in the pan to beat an and make it into scramble, adding enough salt for the egg.
Once the scramble egg is fried mix it with the rest of veggies.
Now add the cooked Tandoori masala marinade, chicken pieces and the plain or biryani rice along with the CCC powders if using.
Add enough salt again and mix well.
Garnish with Coriander leaves and remove from heat.


This is also sent to Srivalli from Cooking for All Seasons for the food blog event Rice Mela

Friday, September 19, 2008

Sweet & Sour Chicken

DSC02684 Its been more than a month since I published a post or done a photo session after cooking some special dish. Life has been hectic to the core. Dealing with upgrades in every sphere of life, my kindergartner stared school this year, and the list goes on. If I don't force myself to blog on a recipe now, very soon food blogging can become history for me.

For now let me post a recipe with the pictures that are saved in my drafts.

The main ingredient in this recipe is Maggi sweet & sour sauce. In those days when this sauce was newly introduced, I learned this recipe from a friend and tried it a few times only, coz hubby is not a huge fan of any deviations with the basic chicken curry.

It has a simple recipe, you don't need grind any sought of paste like the traditional ginger garlic or the garam masala paste.

We can substitute the Maggi brand with Knorr or even the regular Heinz tomato ketchup would do too.
Served with any seasoned rice this would go well.

DSC02681 (2) Ingredients:
2 lb Chicken (Skinned, fat removed, cut into medium size pieces)
2 Tbsp oil
3 inch Fresh Ginger (cut into 1 inch height thick strips)
4 each of Cinnamon, Cloves, and Cardamom spices
1 Big Onion (cut length wise)
2 Tbsp Tomato Paste
1 tsp Chilly powder
1 cup Sweet & Sour ketchup (Maggi, Knorr or Heinz)
2 Tbsp Oyster Sauce (optional)
Salt to taste
1 tbsp sugar
A few coriander leaves to garnish

Heat a kadai/pot, add oil. After the oil is hot add the whole spices.

Fry till the spices turn their color.

Add the fresh ginger pieces and fry till the aroma comes

Add the onions and fry till the slightly brown and soft.

Now add the Chicken pieces, salt, and fry for a minute

Add the tomato paste and fry for 2 mins till the raw smell leaves.

Add chilly powder and mix well.

Now add the ketchup and mix well and allow the contents to cook till the chicken is tender on a medium heat.

Now increase the heat and keep stirring the chicken till all the sauce sticks to the chicken pieces.

Add some oyster sauce and sugar if you desire more flavour and sweetish taste.

Add some more ketchup and give it a nice stir just before removing from heat.

Garnish with coriander leaves

DSC02680 (2)

Wednesday, August 13, 2008

Thick Chicken Gravy - for Curry Mela

DSC02555 (2) The month of August has been so special in my life. More over this year with all the saga of 888 of the Olympic games, the whole world is waiting for the arrival of this month. Wow that was a splendid and spectacular opening ceremony put forth by China in Beijing 2008. Not to mention this year and this month is special to me and my hubby, as we are celebrating our 10 years of wedding on Aug 12th.

Though not as glorious as the Beijing Olympic games, but my husband wants a decent celebration, which I'm postponing as ever. Nevertheless promised to cook him Biriyani for dinner and some chicken curry to go with chapathi, roti or dosa.

DSC02553 After a tired day of work, where is the patience to click the food before eating it. Some how I had these chicken curry pictures in my drafts.

So decided to post this for the Curry Mela food event hosted by Srivalli from Cooking for all Seasons


Chicken - 2 lb
Onions - 2 Big
Green Chillies - 3 to 4
Ginger garlic paste - 3 Tbsp
Tomato Paste - 1 Cup

Garam Masala Powder - 1 tsp
Red Chilly Powder - 1 tsp
Coriander and Cumin powder - 1 tsp each - Optional
oil - 1 tbsp
Salt -to taste
Coriander leaves - a few finely chopped


Heat oil in a pot, add Green chillies and then onions and fry till onions are translucent.
Add the ginger garlic crushed or paste and saute for a minute taking care that it doesn't stick to the edges of the vessel.
Add the tomato paste and keep mixing for a minute or two till the raw smell of tomatoes is gone.
Add all the the powders except the garam masala powder and fry for a minute
Add the meat pieces and salt and mix well to give a nice coat of the masala for each piece.
Cover and cook for 3-5 min.
There will be some water coming out of the chicken.
According to that add more water depending upon the amount of gravy desired.
Cover and cook on simmer till the meat is fully cooked( say 15- 20min), mixing regularly so that the curry doesn't stick the edges of the pot.
Add the garam masala powder when the chicken is almost
cooked add the coriander leaves and leave for a minute.
Remove from heat and serve hot with Dosa or Chapathi.

DSC02555 As the Olympics fever continues with late night TVs to watch Micheal Phelps swimming to win those Golds on NBC and to cheer up Canada on CBC and to rejoice with the Indians for Anubhav's Victory in Beijing 2008 on NDTV, I'm sure our tummies may ask for a second serve.

Friday, August 1, 2008

Nihari curry

For those of you who have been sending emails about this post, here is the much awaited "Nihari curry". Sorry for the delay girls, this was due from long time. Any way better late than never. So instead of writing a story...lets go straight into the making of it.

Beef/Lamb- 2 lb

Whole Spices

a few of each Cinnamon, Cardamom, Cloves, Fennel seeds, Bay leaf, Star Anise etc...

Spice powders:
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Nihari Curry Powder - 2 - 3 tbsp (depending on mild or hot)

oil - 1 tbsp
Onions - 2 Big
Green chillies - 4 slit
Ginger garlic paste( or Chopped finely) - 1 tbsp
Tomato Paste - 1/4 cup or 2 large Tomatoes finely chopped
All purpose or rice flour - 2 tsp.
Water - 3 cups
Salt -to taste


Fresh Coriander leaves - a few finely chopped
Fresh Ginger cut into thin strips - 10
Fresh Lime wedges


Heat oil in a pot, fry the whole spices till color changes.
Add onions, green chillies and fry till onions are translucent.
Add the ginger garlic paste and saute for a minute
Add the tomato paste and keep mixing for a minute.
Add all the spice powders and fry for a minute
Add the meat pieces and salt and mix well to give a nice coat of the masala for each piece.
Cover and cook for 3-5 min, to allow the spices to be absorbed by the meat.
Add 2 cups of water depending upon the amount of gravy desired.
Cover and cook on very slow heat for 3 - 4 hours till the meat is fully cooked and completely soft. (The traditional Nihari curry requires 6- 7 hours of slow cooking)
Keep mixing regularly and add more water if required so that the curry doesn't stick the edges of the pot.
When almost cooked add a few the coriander leaves.
After 3 hours check to see whether the meat is soft and check for taste too.
Add more Nihari curry powder if you think the curry is bland.
Now add flour to the enough water to make a smooth watery batter and add it to the cooked curry.
Mix well.
Allow it to cook for 5 -7 min till the raw flour smell goes away and the aroma of the curry sustains.
Remove from heat and garnish with remaining coriander leaves, ginger strips and lemon wedges.
Serve hot with Plain or Flavoured Rice, Roti, Paratha or Naan.


Friday, July 25, 2008

Paneer Butter Masala

The aroma of this dish is so soothing to my soul that even the best of any NV dishes can wait when this dish is on the menu.

This is yet another popular desi dish...mostly in North India. But for sure people in south cherish it as much too.

Back home I never even attempted to make this at home...cause you get the best of best at our North Indian restaurants. But here the longing for this dish made me to venture cooking it at home.

At times due to time scarcity I use the ready made President Choice Butter chicken sauce after i season cut onions with with some whole spices and ginger garlic paste. But the traditional way is made from scratch.


Paneer - 500gms
Tomatoe puree - 1/2 - 3/4 tin, (400gms)
Onions - 2 large ground into a smooth paste
Cashew - 10 soaked in enough water and ground into paste
Ginger-Garlic paste - 3 to 4 tsp
Garam Masala - 1 tsp
Chilli powder - 2 tsp
Dhaniya Powder - 2 tsp
Red Colour -1 tsp(optional)
Butter - 50gms + 50 gms + 50gms
Whole Spices - 1/2 tsp (optional)
Salt to taste
Cream - 1/2 cup
Coriander Leaves to garnish

Saute paneer in 50gms of butter until it becomes golden brown and keep aside.
In a kadai melt another 50gms of butter, add whole spices if using and saute onion paste till cooked.
Now add the ginger garlic paste and fry a little.
Add the tomato puree and cook till the raw smell is gone.
Add the chilli powder,dhaniya and powder garam masala powder.
Add 1/2 cup water.
Allow the gravy to boil.
Add the cashew paste and stir well.
Now add the paneer cubes to the gravy masala,
Mix the food colour in 1/4 cup of water and add it to this gravy.
Allow it to boil for 3-5 mins
Add a few coriander leaves and remove from heat.
Garnish with fresh cream and remaining coriander leaves.

Serve hot with flavoured rice or Roti/Paratha.
This is my entry for the event "Paneer - a delicacy" hosted by Vandana Rajesh of Cooking up something nice

Also since paneer is rich in protein I'm sending this to the event "Eat heathly - Protein Rich" hosted by Sangeeth of Lets all Cook

Sunday, July 13, 2008

Mango Pudding with Lime Jello Topping

I can write pages with my experiences with this King of Fruits - "Mango" . Like any other Indian I too love this fruit to pieces. In my childhood days there are very few days in summer where we won't enjoy this fruit atleast once day, after a meal. In fact I and my two brothers would threaten my Grand mother that we would starve that meal if we don't get mangoes. The moment we see our Grand mother coming from the market place we search the basket for mangoes. Usually she places them on top in her basket. And our faces would lit up with joy when we see the basket containing mangoes. I must admit i enjoyed the feast of mangoes in my childhood days.

In India summer is distinctly flavoured by the sweet aroma of this fruit. Most of the streets are filled with the vendors selling heaps of mangoes. The fruit markets are decorated with this yellow fruit spread. All these have now just become memories to me.

After migrating to North America, I hardly ever eat this fruit. Though we get some versions of mangoes in Asian, Indian and Tamil stores here too, I feel they can't come near that good old taste. I feel bad that I may not enjoy this fruit fresh ever any more. Because except for a must business trip, we will definitely try to avoid visiting India in summer as kids are still very small now to take the summer heat. More over with the global warming at its best than ever, we keep hearing stories of hot sun in India whenever we chat with family and relatives back home. So one thing I will still miss though I visit India is my mangoes, cause I'm sure we will be visiting in winter time only, where there is no crop of mangoes.

DSC04704 So to overcome my taste buds craving for this fruit, I try to use the mango pulp which is imported from India, to make desserts, shakes etc...One such delicacy is this Mango Pudding. Very very easy to prepare and boy it takes me back to those days of fun filled mangoes.

Since i was assigned to bring dessert for the Pot Luck dinner for Father's day celebration last month at TCFC(Telugu Christian Fellowship of Canada) where some of the Telugu Christian families in Toronto, gather once or twice a month to worship God in our own ethnic language. I thought the easiest and best would be this Mango pudding since its summer and as I already mentioned Summer reminds us of Mangoes.
In our family all our b'days fall around some famous celebrations...My first son Josh's b'day around Mother's day..in the same month mine around Victoria day celebrated in Canada with a long weekend and my second son's b'day very close to Christmas day.

Lastly my husband's b'day being around Father's day..this mango pudding was a perfect treat as a b'day special dessert.

1 Tin - Mango Pulp
1 Milk Cream Medium
1/2 Cup Sugar
2 Packets Gelatin

For Topping :
1 Packet Lime Jello

Mix Mango pulp, Sugar and Cream together.
To this add the gelatin mixture prepared following the instructions on the Gelatin box. (Which is usually - mixing the gelatin powder to 1/2 cup of cold water and adding it to 1/2 cup of boiled water.)
Allow the Mango, Cream, Sugar and Gelatin mixture to set in the desired container in the fridge for about 3 hours.
Mean while prepare jello with the instructions on the Jello box..(Boil 2 cups of water and add the jello powder to it, let cool)
Keep aside.
Once the Mango pudding is set pour the jello on it and again refrigerate for 1 hour or until the jello sets.
Serve cold.

This is my entry for Meeta's Monthly Mingle - Mango Mania

and for the other food blog dessert event - Cool Desserts hosted by Paajaka Recipes

Thursday, July 10, 2008

Cauliflower Masala / Gobi Masala

This a simple veggie dish, which goes well with rice with sambar or rasam or even with roti or dosa.

As I mentioned earlier in my blog, I cauliflower is one of my favorite veggies. It is one must vegetable in my fridge all the time. Hubby is not so fond of though. But he doesn't mind it, as long as it is accompanied with some other main course dish. As u can see in the picture below.

Cauliflower medium size - 1 (broken into small florets)
Tomatoes - 3-4 or Tomato Puree - 1 cup

Oil - 1 tbsp
Mustard - 1/4 tsp
Channa Dhal - 2 Tbsp
Onion - 1 small
Green Chillies - 2 slit
Curry leaves - 8 leaves
Chilly powder - 1 tsp
Vegetable Masala Powder or Chat Masala Powder - 1 tsp
Salt - to taste
Coriander leaves - a small bunch

Procedure :
Heat oil in a Kadai/Pan,
Allow mustard to splutter.
Add channa dhall, and stir till color changes.
Add cut onions, green chillies, curry leaves and saute til onions turn slightly brown.
Add the Cauliflower florets, red chilly powder, salt, and mix well to give an even coat of all ingredients.
Now add the tomato puree or the crushed tomatoes, mix well.
Add the Vegetable or chat masala and mix it evenly.
Add some water if needed and cook the florets for about 15- 20 minutes, mixing occasionally.
Add the finely chopped coriander leaves just before removing from heat.

Friday, July 4, 2008

Chicken Curry with Black Pepper

Miriyalapodi Chicken / Milagu Chicken
Chicken is so versatile that we can hardly run out of different ways to cook it. I have around 10 varieties of chicken curry recipes sitting in my drafts, waiting their turn to be published.

This recipe, chicken curry in black pepper is one of my favorite chicken curry dish. My grand mother being the chef behind this simple yet tasty chicken curry. No matter how many times I try I still can't catch up with the taste of my Grand Mother's Black Pepper Chicken. Perhaps there is some invisible ingredient that use to give this delicious taste that I can't explain only experience.

Some how this chicken curry was made only for special occasions in my home. Well this was a must for Christmas...And I use to wait eagerly for that special Christmas lunch when this pepper chicken was one of the delicacies among many.

I really love the aroma of this dish, cause it bring all those memories afresh. And I miss my Grand Mother all the more. Cause all my cooking is inspired by her's. Simple yet Tasty.

Ingredients :
2 lb - Chicken Skinless
1 Tbsp - Oil
Whole Spices:
4 Cinnamon Sticks broken
5 Cardamom
6 Cloves
2 Big Size Onions, sliced
2 Green chillies
2 Tbsp Ginger Garlic paste
1 whole Tomato, cut into small cubes.
2 Tbsp Coarsely crushed black whole pepper.
Salt to taste
Coriander to garnish

Method :
In a wide pot/pan heat oil.
Add the whole spices and allow them to brown a little
Now add Onion, green chillies and cook till onions are translucent.
Once the onions are cookedn add ginger garlic paste and keep mixing so that it doesn't stick to edges.
Add Tomatoes, and cook them well.
Now add the cleaned, cut chicken pieces and salt.
If desired add 1/2 tsp of garam masala powder
Mix well to coat the chicken pieces with all the spice masala
Cover and simmer for 5 - 8 minutes or till all the juices from the chicken are secreted, stirring occasionally.
Now add the crushed pepper powder to the chicken curry and cook till the chicken is fully done.
Sprinkle some water if it is too dry while the chicken is cooking.
Once the chicken is cooked and leaves oils add coriander and remove from heat.

Serve with plain rice and Parupu Rasam.


Tuesday, July 1, 2008

Lentil Pepper Tamarind Soup / Dhal Milaguthani Soup

Paruppu Rasam / Miriyalu Pappu Charu


This can be made with freshly prepared dhal or left over dhal can be used too. In my case whenever i have some left over dhall, and have a craving of rasam i make this parupu rasam.

To make Dhall:
Pressure cook or boil 1 cup of dhal with a few pods of garlic and 2 green chillies(if desired)
Mash it to make it a smooth paste and add some salt.
Keep aside.

To Prepare Rasam:

To grind coarsely - rasam paste:
5 Peeled Garlic Pods
2 tsp Black pepper balls
2 tsp Cumin Seeds

For tempering:
1 Tbsp Oil
1/2 tsp Mustard
4 Red chillies
10 Curry leaves
1 Tbsp Tomato paste
1 tsp Coriander power
A pinch of Hing/Asafoetida
Lemon size ball of Tamarind soaked in 3 cups of water

Coriander leaves to garnish


In a deep pot head oil, add mustard.
After mustard splutters, add red chillies, curry leaves fry a little.
Now add the coarsely ground rasam paste, fry for 2 to 3 mins.
Add hing and coriander powder and fry.
Add tomato paste, fry a little.
Add the pre-cooked dhal, and mix well.
Now add the juice from the soaked tamarind in water.
Bring this to boil and then add the coriander leaves and remove from heat.

Goes well with Pepper Chicken. We had it this along with Gobi masala too.

This is my entry for this JFI - Tamarind hosted by my favorite food bloggie out there, Sig of Live to Eat. Orignally this event was started by Indira of Mahanandi.

Tuesday, June 24, 2008

Chettinad Chicken

There isn't any place in Tamil Nadu where you don't come across the chettinadu restaurant. And most of the restaurants in this state have the chettinad items on their menu.

One such delicacy is the Chettinad Chicken. A real variation of the normal chicken curry. It has all this combination of authentic spices both whole and ground and with lots of red chillies and curry leaves, this is one dish full of flavour in a very unique way.

During my stay in Chennai, I and my Tamilian husband use to enjoy this most of the times. At first I guessed the ingredients that would have gone into it and prepared it, it did come out very near. But with tons of recipes out their in the net, we can never go wrong.

Though it takes a little amount of time with the preparation of the special spice paste, the investment is worth it and the taste pays off.

Dry Spices:
1 tsp fennel seeds
2- 4 bay leaves
5 cardamom pods
2-4 cinnamon sticks, broken
4 cloves
12-15 curry leaves,
Others :
2 tbsp oil
2 Onions peeled and finely chopped
1 large tomato, chopped or 1/4 cup tomato puree.
2 lb chicken, skinned and cut into small pieces (preferably chicken breasts)

For the Spice Paste:
5-6 dried hot red chillies( increase to 8 or 10 if desire more spicy )
1 tbsp cumin seeds
3 tbsp coriander seeds
1 tsp fennel seeds
1 tsp black peppercorns
1 tsp white poppy seeds
5 garlic cloves, peeled and roughly chopped
2 inch piece of freshly chopped Ginger
1/2 tsp ground turmeric
Salt to taste.

In a frying pan, heat 1 tbsp of the oil and roast the cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds and grind a into a fine powder.
To this add garlic, ginger, turmeric and salt along with some water and blend into a smooth paste.
Heat the remaining oil in a saucepan. when hot, add all the dry spices.
Stir fry and add the onions and fry till lightly coloured.
Now add the spice paste and keep stirring.
Add whole tomatoes or puree and fry till all the raw smell is gone. Now Add the chicken pieces and coat them well with the masala. Add enough water, and simmer till the chicken is tender.
Now on high heat reduce the gravy into thick consistency so that the gravy sticks to the chicken pieces.
Alternately, for small servings, heat up a tawa, add a bit of oil, curry leaves, broken red chillies fry a little and add the watery chicken gravy with a little chilly powder and keep stirring till all the gravy becomes thick and sticks to chicken,
Garnish with coriander leaves.

This can be served with any seasoned rice like Tomato Rice, Coconut Rice, Lemon Rice or Iddiyappam or parota.
This is my entry for the blog event Chicken my Favorite, created and hosted by Vandhana Rajesh of Cooking up Something Nice

Wednesday, June 18, 2008

Tomato Rice/Thakali Sadam/Tamata Annam

DSC02662 For South Indians rice is a must. Rice being one of the best crops in S.I. and the harvest of which is also celebrated as a festival(Pongal), there are no less varieties of Rice in South India. And with so many types of rice we got to have that many recipes to try it. You visit any vegetarian restaurant in Tamil Nadu in the lunch time they have a series of seasoned Rice varieties..Thakali Sadam(Tamato Rice), Thenga Sadam(Coconut Rice), Sambar Sadam(Lentil gravy Rice), Thayir Sadam(Yogurt Rice), Lemon Rice and the list goes on. 'Sadam' basically means cooked rice in Tamil.

I cook a few versions of Tomato Rice...Here is one of them. Probably the easiest of all.

Ingredients :

4 Cups Cooked Rice ( Preferably Ponni or Sona Masoori Raw rice)
1 Cup Tomato Puree

for Tempering:

2 tsp Sesame oil
1/2 tsp Mustard seeds
1 tsp Channa dhall
5 Red chillies broken into pieces
10- 12 Curry leaves;
1 Medium Onion cut into thin stripes
1/2 tsp each of the CCC powder(Chilly, Cumin, Coriander)
Salt to taste
A few Coriander leaves finely chopped

1/2 tsp Ginger Garlic Paste
A pinch of Hing/Asfoetide


Heat up oil in a Kadai(Wok), allow mustard to splutter.
Add Channa Dhall, fry a little to change the color.
Add red chillies and after they fry add curry leaves and onions and fry them till onion changes color.
If desired add ginger garlic paste and hing at this point and fry.
Now add tomato puree and cook well.
Add the CCC powders and cook for another min.
Now add the rice and salt and mix well for about 1-2min, so that every morsel is evenly coated with the seasoning.
Add coriander leaves and remove form heat.

Serve hot with potato chips, or any dry veggie curry or if are a non-veg with a thick chicken gravy.(Chettinad style- Recipe in the next post)

This is my contribution to the event Mixed Rice Varieties created and hosted by Simple Indian Food - An Easy Cooking Blog.

Thursday, June 12, 2008

Spicy lentil Doughnuts in Seasoned Yogurt

AKA - Dahi Vada(Hindi)/Perugu Garelu(Telugu)/Thair Vadai(Tamil)

DSC02582 With the food blog event 'Frozen Yogurt' going on for this month which is hosted by Siri's Corner and with all the goodness of the Yogurt for us to enjoy, I can't but post this recipe.

This is popular for Breakfast/Tiffin or Snack in Tamil Nadu and Andhra. In my house whenever I'm able to make it, it becomes a meal. My two kiddos enjoy it. It's made in no time too.

You can make the vada from scratch or use the store bought ones. To make vada at home, soak required amount of Urad dhall(White Lentils) in water for about 1 to 2 hours, grind it into a smooth paste adding very less water..the batter should be very thick not loose. Add chopped onions, chillies, finely chopped ginger, a few curry leaves, black pepper balls and salt to taste to the ground lentil paste mix well and deep fry them in doughnut shapes. You can ignore adding all other ingredients except salt if you desire a lighter version. Usually in dahi vada is plain version.

Method for Thair Vadai or Perugu Garelu
This is say for about 6-8 vadas :
Just whip a cup of Yogurt, then add 1 cup water, to make the mixture like thick butter milk.
Add salt to taste.
Microwave vadai for 1 minute to make them soft.
Add to the above Yogurt mixture and soak well. Keep aside.
For seasoning, add a tea spoon of oil, after the oil is hot, add 1/4 spoon of mustard, 1/2 tea spoon urad dhall, 2 red chillies broken into pieces, 6-8 curry leaves, a pinch of Hing,
After browning add to Yogurt & vada mixture.
Garnish with Coriander leaves.
DSC02581 Wow!!!!!!!! It tastes good.

The recipe for Dahi vada has a deviation. As I mentioned the plain version of the vada are soaked in little sweetened Yogurt and the above seasonings are not used.
Instead the sweet tamarind sauce is spread on the Yogurt and Vada mixture and garnished with chat masala, cumin powder and a pinch of red chilly powder and coriander leaves.

DSC02585 I planned to write up on the good qualities of Yogurt but you can find that in this post at Siri's Corner.