Mango rice (Maamidikaya puliharam)

Mango is one of my favourite fruits. I like it both sweet and sour. I remember eating sour mango all the time when i was in India, with some salt and chillie powder. I am very fond of sour food and so obviously this rice is one of my favourites. We call it maamidikaya puliharam in andhra. I look forward to cooking this rice from summer through fall, when the mangos are at their peak in taste and flavor. In the weekend when i was in the Indian store i managed to get some nice sour mangos, so thought of making it.

Such a simple recipe but so versatile in its flavor, taste and smell.

Ingredients:

• 1 cup rice (uncooked)
• 1 large green mango (grated)
• about 8 green chillies
• few curry leaves
• cilantro
• peanuts and
• salt

Procedure:

• Cook the rice with two cups of water. Remove the lid and let the rice dry a little bit.
• Grate the mango using a food processor or any other grater you have.
• In a pan put some oil and fry the peanuts till they become crisp. Once done, remove and keep them a side.
• In the same pan add few more tsps of vegetable oil and prepare the popu or tadka( few mustard seeds, 1 tsp chana dal, 1/2 tsp urad dal, few curry leaves and three pinches of Asafetida ).

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• Now add the green chillies. once the chillies are fried add the grated mango , cook just for a minute and turn off the heat.
• Add the peanuts, cooked rice, cilantro and salt to the above mixture and serve.

Note: If the mango is not sour, you can add some lemon juice to the rice.

  Recipe: amma

Spiced Pumpkin Pancakes

pumpkin pancakes with butter & maple syrup ( garnished with some green apple & black berry)

Last week I was in NY at my sister inlaws house for Thanks giving. On sunday morning, before every one was ready to get back to their respective places, we had these home made pancakes. These were made by my niece and nephew, the most wonderful kids i have ever seen.  I may be their aunt, but we are more like friends. May be because age wise they are just few years younger than me and also our tastes match- especially with cooking and experimenting new recipes.

Pooja my niece, adopted this recipe from a magazine and with the help of her brother Neil added their own twist to it. Nutmeg and cinnamon add a spicy touch to these pancakes. Nutmeg has a strong pungent smell which goes well with most of the desserts. It should be grated right before we use it, if not it losses its flavor and smell.

As this was their recipe, all I had to do was take some nice pictures , sit back and enjoy my pancakes.

Ingredients:

1  1/3 cups all-purpose flour (maida)
2-3 tbsp sugar
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 cup Libby’s canned pumpkin puree (any brand is ok)
1 1/4 cups buttermilk (if using the yogurt, wisk it with some water)
2 large eggs at room temperature
3 tbsp melted butter
1/4 – 1/2 cups milk (may want to add more or less depending on desired viscosity)

Procedure:

•  If using a griddle, preheat the griddle to 350 degrees F. A non-stick pan can also be used instead of griddle.
• In a medium bowl, combine flour, sugar, baking powder, baking soda and pumpkin spice.
• In a small bowl, whisk together the pureed pumpkin, buttermilk, eggs and butter.  Pour the ingredients of the small bowl into the ingredients of the medium bowl.  Stir to form a smooth batter.
• Grease the pan and pour the batter in the form of pan cake and cook each side for about two to three minutes.

While serving-

*Add butter and maple syrup
**Add powdered sugar…will add a nice touch to it!

Recipe: Pooja

Fruit of the day – Berries

                                   strawberry, blackberry and rasberry            

A Thanksgiving dinner

mashed potato, stuffing, spicy stuffed veggie bread, cranberry sauce and spinach lasagna roll ups.

After moving to U.S, I always look forward to the Thanksgiving weekend. From past five years it has sort of become like a tradition meeting in my sister in-laws (venkatesh’s sister) house in NY. I extremely enjoy the warmth and comfort i feel when i visit them. It’s like going to my mom’s place. I take this opportunity to really thank my brother, sister in-law and their two adorable kids for all the things they have done to us.

Ready to eat- Thanksgiving dinner

Coming to our Thanks giving dinner- Being vegetarians we don’t make the traditional turkey, but we do cook up some quite interesting vegetarian meals by including mashed potato, gravy and apple pie which are traditional for thanks giving. We also had homemade cranberry sauce which was brought by one of our cousins. Our main course is Spinach lasagna roll ups and our dessert- the old classic apple pie with ice cream.

Having good quality time with the family, sharing each of our thoughts for the things we are thankfull for, cooking up some great food and most of all having so much fun. Whats else can any one ask for….? A feast to remember for the days to come.

Happy Thanksgiving!

Apple pie with butter pecan ice cream

Aloo & methi curry(potato,fenugreek curry)

Aloo and methi combination has a very unique flavor and taste to it. I think the starchyness of the potato and the methi compliment each other very well. If you like potato and methi, this curry can defintely become one of your favourites. It sure is one of mine and venkatesh’s favourite.

This curry can also be made with dill or spinach, instead of methi.

Ingredients:

• large Potato- 2
• med onion-2
• garlic cloves- 2
• methi(fenugreek) – 1 to 2 bunches
• dhania powder(coriander seeds)- 1/4 tsp
• jeera powder(cumin)- 1/4 tsp
• garam masala- 1/2 tsp
• red chillie powder- 1 tsp
• jaggery/sugar- 1/2 tsp
• lemon juice and salt.

Procedure:

Cook the potato in the micro wave for about five minutes. Peel, cut to small pieces and keep it aside.

Take a skillet – do the popu or tadka ( 3tsp oil, few mustard seeds, 1 tsp chana dal and half tsp cumin) and add the finely chopped onions. When the oninos are half way done, add the chopped garlic and cook till the onions turn translucent.

Add the above spices, in the order with some salt, jaggery/sugar and just cook for few seconds. Now add the methi ( I used the frozen methi, so i microwaved for a minute and then added it). If you are using the fresh methi, finely chop the methi and cook till it becomes soft. ( about ten minutes).

Finally add the potato and mix till everything is well incorporated. Close the lid and cook for another five minutes, taste and re-season accordingly with some lemon juice on the top.

Serve the aloo, methi curry with chapathi.

Chole curry(Chick peas curry)

Recently i posted a recipe for black eyed peas curry, this curry is very similar to that. I made this curry for a birthday party my co-sister hosted for her cute two year old. We had it with chapathi, but goes really well with puri,onion and some lemon on the side.

Ingredients:

• chole (dry chick peas)- 1 1/2cups (uncooked)
• onion-2
• tomatoes-3
• ginger garlic paste- 1/4 tsp
• cinnamon stick -1/2 stick
• cloves- 2
• cumin(jeera) powder- 1/4 tsp
• dhania powder- 1/4 tsp
• garam masala – 1/2 tsp
• red chillie powder- 1 tsp
• lemon and cilantro

Procedure:

Pressure cook the chick peas, until soft but still holding its shape. Take about 1/4th cup of the cooked chick peas and make a puree out of it.

Take a skillet add four teaspoons of oil and add the cloves, cinnamon stick. Then add finely chopped onion and the ginger garlic paste. Cook the onion till it becomes soft,transulent and the raw smell goes away. Now add jeera,dhania, garam masala and red chillie powder. Cook for about thirty seconds then add the tomatoes. Once the tomato becomes soft add the cooked chick peas, puree,salt and half a cup of water. Close the lid and cook for about ten minutes until most of the water is absorbed and curry looks little thick. Finally add some fresh lemon juice and chopped cilantro.

Chole curry (Chick peas curry)

Black eyed peas cutlet (Alasandu cutlet)

I adopted this recipe from paula deen of food network. It is definitely a healthy snack and could be made with just the ingredients we have in the pantry. I am very fond of black eyed peas, i use them in many of my dishes like- sambar, curry, snack(sauteing it with some oil and chillies) and of course these cutlets.

These cutlets are very soft and must be handled with gentle care.

Makes about 10 cutlets.

Ingredients:

• Black eyed peas(alasandu)- 1 cup(uncooked)
• Medium green bell pepper(capscium)- 1
• small onion-1
• garlic cloves-2
• all purpose flour(maida)-few teaspoons
• crushed black pepper- 1/4 tsp
• Red chillie powder- 1tsp
• cilantro

Procedure:

• The black eyed peas have a thinner skin, no presoaking is required before cooking. Pressure cook the black eyed peas, it should be soft but still hold its shape.
• Drain the water and squeeze the peas just a little.
• Now add finely chopped green bell pepper, onion, garlic, red and black pepper, cilantro and salt.
• Mix it well, taste and re-season accordingly.
• Now make a pattie, dust both sides of the pattie with all purpose flour(maida).
• Take a non stick pan, add few teaspoons of oil and cook the pattie for three minutes on each side.
• Serve with some tomato ketchup or maggi hot & sweet tomato sauce.
• These cutlets are little soft immediately after cooking. If you prefer it little firm, just leave the cutlets for few minutes and then serve it.

Black eyed peas (Alasandu) cutlet with tomato ketchup

Green coconut chutney

                     

This kind of chutney is very common in karnataka, Venkatesh’s home state. As I am from andhra, I didn’t know much about this chutney untill I got married. In the beginning I was not a big fan of it, may be because I was just used to my mom’s way of cooking. But now I like it very much and this is one of my favourites.

In karnataka there are two ingredients which people try to incorporate in every meal- coconut and jaggery/sugar. I sometimes tease my husband saying that, like Italians who put cheese in anything and everything, you guys put coconut and sugar in everything. But one thing i agree is that coconut defintely makes a meal rich and tastes good.

Ingredients:

• Daliya ( roasted chana dal/chanaga poppu)- 1/2 cup
• grated cocount- 1/4 cup
• green chillies- 6
• coriander (cilantro)
• sugar- 1/4 tsp (optional)
• lemon juice
• salt        

Procedure:

Grind all the above ingredients with some water in a mixer to a smooth paste. Now do the popu or tadka with ( 1tsp oil, few mustard seeds, few curry leaves and a pinch of hing). Mix this popu into the chutney and serve with dosa or idli.

                    

                                    Green coconut chutney with semiya (vermicelli) idli

Puffed rice snack (Borugulu or maramaralu mixture)

                

                                         Puffed rice snack ( borugulu or maramaralu mixture)

In andhra we call this snack as borugulu or maramaralu mixture and its called chirumuri in karnataka. This is a lite snack and can be found in pretty much every corner of the street in andhra.  When you go to taste this  snack, you will get to see and taste some of his others friends like bajji, bonda, pakoda and masala soda. What a comfort food they are! This being my favourite snack, i make this atleast twice a week.

My husband, venkatesh makes very good bhel and borugula mixture. He is often called the bhel mama. I generally prep all the ingredients for him., then he mixes them all.

               

                                     Tomato, onion, carrot, cilantro and puffed rice

Ingredients:

• puffed rice ( borugulu or maramaralu)
• red onion
• tomatoes
• grated carrot
• chopped cilantro
• lemon juice
• red chillie powder
• oil
• salt and some hot & spicy peanuts

Procedure:

I am not giving the exact measurements because, you can add them according to your taste.                  

• First lightly toast the puffed rice for a minute, i do this to make it nice and crisp. 
•  Then take a big bowl, add the puffed rice, few teaspoons of oil and mix well.
• Now add salt and the chillie powder. The oil makes the salt and the chillie powder stick to it,  without the oil the salt and chillie powder just settles in the bottom.
• Add red onion (not too much), tomato, grated carrot, cilantro and freshly squeezed lemon juice.
• Taste and reseason accordingly. Serve it, topped with some hot and spicy peanuts.

Black eyed peas & bell pepper curry (Alasandu & capsicum koora)

                       

                                            Green bell pepper and Black eyed peas

Black eyed peas is a kind of beans, we call it alasandulu in andhra. They are small, creamy-white and have a  black mark on it. They are thinner in texture than most beans, so they cook faster without the need to presoak them.

              

Ingredients:

• Black eyed peas- 1 cup (uncooked)
• green bell pepper- 1
• medium onion- 1
• tomatoes- 2
• ginger garlic paste- 1/2 tsp
• cinnamon stick -1/2 stick
• cloves- 2
• cumin(jeera) powder- 1/4 tsp
• dhania powder- 1/2 tsp
• garam masala – 1/2 tsp
• red chillie powder- about 1/2 to 1 tsp
• lemon and cilantro

Procedure:

Pressure cook the black eyed peas, until soft but still holding its shape.

Take a skillet do the popu or tadka (three tsps of oil, few mustard seeds, 1/2  tsp chana dal, 1/2 tsp jeera). Now add the cloves, cinnamon stick, onion, green bell pepper and the ginger garlic paste.  Cook till the onion and pepper becomes soft, then add jeera,dhania, garam masala and red chillie powder. Cook for about thirty seconds then add the tomatoes. Once the tomatoes becomes soft add the cooked black eyed peas, salt and half a cup of water. Close the lid and cook for about ten minutes until most of the water is absorbed and curry looks little thick. Finally add some fresh lemon juice and chopped cilantro.

                         

           Chapathi, raita with coriander chutney; black eyed peas and green pepper curry

Spicy black bean sandwich

                       

                                      Salad, fries, pickle and sandwich

I think Sandwich is one of the comfort foods available around. It could be dressed up as sophisticated as possible in a fancy restaurant and at the same time it can be as simple as having 2 slices of bread with some veggies in it. I remember i ate my first sandwich ever in a burger place in Vijayawada, A.P when i was in the college. A sandwich with a veggie pattie cost-ed us about 26 Rs/-, we were six altogether and you will be surprised to know that we all used to share just one sandwich with lots of ketchup on the side.

To make my job little easier, i generally bring my veggie patties from the super market. They are generally in the freezer section. The most common ones which i use are from the morning star brand- tomato basil, spicy black bean and the veggie burger.I serve my sandwich with homemade potato fries and salad on the side.

Ingredients for the sandwich:

• cucumber, tomato and red onion- cut in round circle
• lettuce
• mayonnaise
• tomato ketchup or tomato hot & sweet sauce(available in the Indian store)
• few pickles
• spicy black bean pattie and
• sandwich buns        

Procedure:

Microwave the pattie for a minute. Take a non stick pan, grease it and cook the pattie for about thirty seconds on each side.

Toast the sandwich bun, apply mayonnaise and some ketchup on both sides. Put the pattie, cucumbers, tomato and onion with some salt and pepper and finish it of with  few lettuce leaves and pickle on the side.

Potato fries:

I am not a big fan of deep frying my food. So, i cook my fries in a nonstick pan. And they tastes pretty good, and most of all they are healthier than the deep fried once.

Procedure:

Wash, peel and cut the potato into long thin wedges. Take a non stick pan, add two teaspoons of oil. Once the oil is hot enough add the potato with some salt and cook them in medium heat. When they are almost done, add some chillie powder, salt and turn the heat off.

                              

Salad:

Ingredients:

• Lettuce
• cucumber
• grated carrot
• croutons
• pumpkin seeds
• dressings- fat free Italian dressing                                                                                    lite honey mustard

Procedure:

I use about 40 % Italian and 60 % of honey mustard dressing in my salad. Toss everything except for croutons thoroughly. At the end add the croutons, mix it again and serve. 

                              

                           Salad, fries, pickle and black bean sandwich ( our lunch today)

Tomato paste rasam

                       

On a lazy day, when i dont feel like cooking but still want to eat homemade food, i make this rasam. Its very simple recipe, but the taste is so good. I always feel that  tasty food doesnt have to be complicated, even a recipe like this with very few ingredients can make your day. This rasam can be compared with the tomato soup, beacuse it has the same consistency but what makes it special is, it has that indian spice to it.

Ingredients:

• 6 oz can of tomato paste- 1
• rasam powder- 1 1/2 tsp
• sugar- 1/2 tsp
• water- 3 1/2 cups
• cilantro
• few curry leaves

Procedure:

Mix the tomato paste in water and keep it a side. Now do the popu or tadka (1 tsp oil, few mustard seeds, 1 tsp jeera, 1 dry red chillie, pinch of hing and curry leaves). Add the tomato paste with water, rasam powder, salt and sugar to the popu. Boil the rasam in the medium low heat for about ten to fifteen minutes. By now the rasam should look some what like a thick liquid. Taste and reseason accordingly, with chopped cilantro on top.

This rasam can be eaten as soup also. But really goes well with rice and all you need is some potatoe chips on the side.

Okra curry (Bendakaya koora)

                       

From my school days, i never liked okra curry that much though i was a big fan of the okra sambar. I always made excuses eating it.Two years back when i went to India, i saw this show of sanjeevkapoor where he made the okra curry. I instantly fell in love with it and now this curry is one of my favourites.

I didnot try this recipe in India, i was too busy eating my mom’s food.  I did try when i got back to U.S and i am glad to share this with everyone. I did make some changes from the original recipe.

Ingredients:

• okra- about 20
• med onion- 1 1/2
• plum tomatoes- 2
• green chillies- 4
• chillie powder- 1/2 to 1 tsp
• lemon juice- about 1to 2 tsps
• few curry leaves
• cilantro

Procedure:

             

       Cooking Okra and onion                        Tomatoes added after Okra,onion almost cooked through

Cut the okra in half and slice each half to two or three long slices. In a non stick pan do the popu or tadka ( 4 tsps oil, few mustard seeds, 1 tsp chana dal, 1 tsp jeera, 1 dry red chillie, curry leaves and a pinch of hing) add the green chillies, okra and cook in medium heat till the okra is almost half way done.

Now add the onions ( long thin slices) and cook till okra and oninon is almost done. (I add the okra first because they take more time to cook then the onion). When the vegeteable becomes nice and tender add salt and the red chillie powder.

Then add the tomatoe, lemon juice and chooped clinatro, close the lid and turn of the stove. The heat from the stove cooks tomatoe just little bit. What tomatoe does is, it releases some of its juices to the curry but stills holds its shape because we are not cooking it too much. I like this curry with chapathi because its not too dry and its good with rice too.

                      

                                       Okra curry (Bendakaya koora)

Optional: Ginger garlic paste can also be added.

Recipe adopted from Sanjeev kapoor