Rava upma ready mix - Make your own ready-to-cook instant mix at home

Sometimes, when we take extended vacations, I make and carry some simple ready-to-make mixes using which I can quickly make a nourishing meal that satisfies the tummy and takes care of the craving for home cooked meals. Even though we like to eat out and try local foods at all the places we visit, over an extended period of time, eating three meals a day at restaurants takes a toll on the stomach and the wallet. MTR style ready-mixes like these are good to have on hand at such times. I came up with this recipe by looking at the ingredients on the Rava upma mix pack sold by MTR and other similar brands in Indian grocery stores. I then decided to make these at home adding ingredients that my family likes minus the preservatives and additives.

What you need:
Rava/Semolina/Sooji - 1 cup
Oil - 1/8 cup
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 7 or 8
Green chilli - 2, chopped fine
Salt

In a large pan, heat the oil over a low flame. Add chana dal, urad dal, curry leaves and chopped chillies. Fry these over low to medium heat until the dals turn reddish brown and the curry leaves and chillies turn brown. Only when the curry leaves and chillies turn brown on all sides does it mean that they have lost all moisture and can be stored for a long time. Add mustard seeds and let them pop. Now add the rava. Stir well and roast over low flame until the rava starts to turns reddish brown. Stir in salt. Switch off heat and let the mix cool. When it is completely cool, transfer to an air tight container. This can be stored at room temperature for a week and in the refrigerator for over a month.

Optional additions:
You can add chopped onion too to the mix. If you choose to, then this should be added while the chillies are being sautéed and you should saute the onions over a low flame until they are  brownish black and all traces of moisture is gone from the onions.

To make upma, you should cook 1 part of the upma mix in 2.5 parts of water. I usually carry a small rice cooker and make upma in it.

This is my entry to Blogging Marathon under the theme Kids' delight - Travel food.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#86.

This also goes to  Srivalli's Kids' Delight event guest hosted this month, by me, on the theme Travel Food.

Muringakkai puli kuzhambu (Drumsticks cooked in a tangy tamarind base)

This is another simple, every day meal that we love. Most South Indians tend to love the tanginess that tamarind lends to any dish. I am no exception. Drumsticks grow in abundance in my parents' home. When I lived there, I couldn't care less for this vegetable. Now that I have access only to frozen drumsticks, and on rare occasions, fresh ones which don't match up to the robust flavor of home-grown Indian drumsticks. I miss those little things that I took for granted. This kuzhambu makes use of frozen drumsticks and frozen pearl onions which I buy as a matter of convenience, not non-availability of fresh ones. It is similar to vathal kuzhambu. The main difference between the two is that this one uses fresh vegetables whereas vathal kuzhambu makes use of sun dried vegetables and berries.
Do check out my earlier posts on vathal kuzhambu and the making of sundried sundakka vathal.

What you need:
Tamarind - Lemon sized ball soaked in enough hot water to yield two cups of extract
Oil (preferably sesame) - 2 tbsp.
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Methi seeds - 1/4 tsp
Curry leaves - a few
Pearl onions - 8-10
Drumsticks - 8-10 pieces if using frozen (2, chopped if using fresh)
Turmeric powder - 1/2 tsp
Sambar powder - 2 tsp
Asafoetida - a generous sprinkling
Salt

Heat oil in a kadai. Add the dals. When they start to redden, add mustard seeds, methi seeds and curry leaves. When the mustard pops, add pearl onions and saute till pink. Add tamarind extract, drumstick pieces, asafoetida, turmeric, salt and sambar powder. Stir well and let it come to a boil. Boil on low flame for a few minutes to allow the gravy to thicken. If you feel that it is too watery, it can be thickened by adding rice paste which is made by adding one teaspoon of rice flour to water to make a thick paste. This rice paste can be stirred into the kuzhambu, with constant stirring.
Serve the kuzhambu hot with rice and a dollop of ghee or sesame oil.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Schezwan Vegetable fried rice

If you've been reading my blog for a while, then you know that I love recipes that are quick and easy to make. This Schezwan fried rice ticks both boxes. In addition, it is also colorful and loaded with vegetables. The one thing that does take time is making the Schezwan sauce. If you don't want to do that, you can use any brand of store bought Schezwan sauce. I have used homemade sauce, which I usually make in large quantities whenever I have the time, and store in the refrigerator. The sauce recipe will be shared in a different post.

What  you need:
Rice - 1 cup, cooked and completely cooled
Oil - 2 tbsp.
Ginger - 1 inch piece, julienned
Garlic - 4 cloves, minced
Onion - 1 small, chopped into thin, long pieces
Celery - 1 stalk, chopped fine
Vegetables - 3/4 cup (I used a combination of cabbage, carrot, beans and peas)
Soy sauce - 1 tbsp.
Schezwan sauce - 1 tbsp, heaped (Don't be tempted to use more, as the sauce is quite spicy)
Salt - to taste
Spring onion greens - to garnish
In a large pan or wok, heat oil. Add ginger and garlic. Saute for a few seconds. Add onion and continue to saute. Stir in celery, followed by the vegetables. Saute on high heat for a few minutes. Add soy sauce and schezwan sauce and mix well. Add in the cooked, cooled rice and salt to taste and stir to ensure that the sauce and vegetables mix well with the rice. Garnish with chopped spring onion greens.
This can be served as is or with any Indo-Chinese curry of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Pulingari - a tangy tamarind based gravy

When I chose the theme Gravies/Rice main course for the February blogging marathon, the first few dishes that I thought of are restaurant favorites - rich gravies and exotic rice dishes. However, what I often make and  what we truly enjoy is our simple, every day home cooking. This pulingari is an authentic Kerala Iyer recipe. Like all recipes from my home state of Kerala, this one too makes abundant use of fresh coconut which is ground along with some roast spices and added to vegetables cooked in tamarind.It is light and easy on the stomach, with no added lentils, and with an appealing tanginess that is balanced by the coconut masala paste. Pulingari literally mean a curry made of tamarind.  This is eaten with rice and a side of vegetables and papadam.

What you need:
Vegetables - 1/2 cup, diced (The commonly used vegetables for pulingari are pumpkin, ash gourd, brinjal, carrots, and colocasia. These vegetables can be used in combination or separately)
Tamarind - a lemon sized ball soaked in 2 cups of hot water
Turmeric powder - 1/2 tsp
Salt
Grated coconut - 1/2 cup

To roast:
Oil - 1 tsp
Red chilli - 3
Curry leaves - a sprig
Methi seeds - 1/4 tsp
Raw rice - 1/2 tsp
Asafoetida - a small piece (If you use powdered asafetida, add it after the flame is turned off)

Heat oil in a pan. Add red chillies, curry leaves, asafoetida and raw rice. Roast over a low flame. Add methi seeds and roast for just a few seconds, taking care to see that the seeds do not burn, as this will make the curry bitter. Once cool, grind this with the grated coconut, adding a little water to make a smooth paste. Set aside.

In the same pan, take the vegetables. Add tamarind extract, turmeric powder and salt. Boil partly covered until the vegetables are three-fourths cooked. Add the ground paste and let it boil again until the vegetables are well cooked. The curry should be of a pourable consistency. So if you feel it is too thick, add some more water and if you feel it is too thin, let it boil till the desired consistency is reached.
In a separate pan, heat a teaspoon of oil (preferably coconut oil). Add 1/2 tsp each of mustard seeds and urad dal. When the seeds pop, pour this over the pulingari. Top with a sprig of fresh curry leaves.
Serve hot with rice and a dollop of ghee.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Candied orange peels

One of the things that I am consciously trying to do these days is reduce the amount of waste that is produced by my household. Though I still have a long way to go to be zero waste, I am on the path towards this goal. To this end, I now take my own cloth shopping bags to the stores, use reusable storage bags to store fresh produce and am trying my best to avoid single use plastics. Most vegetable peels are turned into stock and I make my own household cleaner with citrus peels. This time, though, I tried something different with orange peels. I made candied orange peels. This is quite an easy recipe, though it requires a little bit of time. The candied peels add great flavor to simple bakes like breads and cakes.

To make candied orange peels, you will need:
Peels from 3 oranges (washed and sliced into thin, long strips)
Water - 1/2 cup
Sugar - 1/2 cup

Boil 7-8 cups of water in a large saucepan. When it starts to boil, add the orange peels and let it boil uncovered, for 5 minutes. Drain and repeat the process again. This is done to remove the bitterness of the peels. If the peels are very bitter, you can boil and drain the water thrice. The orange peels that I used this time were not very bitter and it was enough to boil them twice.
Heat half a cup of water in a pan. Add sugar to it. Once the sugar dissolves, add the orange peels and let them cook on low heat for 20-25 minutes. Remove the peels onto a cooling rack and leave them to dry overnight. If there is any sugar syrup left, you can use it in smoothies or juices. Store the peels in an airtight container.

Do check out what my fellow marathoners have cooked today for BM# 84.

Poha cutlet - an air fryer recipe

The air fryer, as I mentioned in one of my previous posts, is the latest addition to my kitchen. Ever since we bought it, we've been trying out various dishes in it. In most cases, we've been able to replicate the taste of the non-air fryer version of the dish and are overall, quite satisfied with the purchase. These cutlets are something that I've never tried before buying the air fryer and so, I do not have anything to compare it with. However, the air fryer version turned out nicely browned and crisp and tasted really good. It is kid approved as well and quite a few were polished off by the kid, despite the fact that she doesn't usually like poha.

What you need:
Rice flakes/poha/aval - 1 cup
Gram flour/Besan - 1/3 cup
Green chilli - 2, minced
Ginger - a small piece, julienned
Red chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Curd - as required
Salt
Coriander - 1 tbsp, chopped fine
Groundnuts - 1/4 cup, coarsely ground

Take the rice flakes in a fine mesh colander and run cold water over it. Leave this aside to drain. I used thin poha, which only needed to be washed. If you use thick poha you may need to soak it for a few minutes and then drain it.
In a pan, dry roast the gram flour over a low flame until it turns aromatic.
Mix all the ingredients together in a large mixing bowl. Add curd, a teaspoon at a time and mix, until you have a stiff dough. Make small balls out of this dough and flatten them using your hands to shape. I used a round cookie cutter to get even cutlets.
Preheat air fryer to 350 degrees Fahrenheit for  5 minutes. Brush some oil over the cutlets and place them in a single layer in the air fryer. Fry for five minutes, then turn them over, brush some more oil and fry for another five minutes. Remove from the air fryer when they are brown and crisp. Timing may vary depending on your appliance. Do keep watch afterthe eight minute mark.
Serve hot with ketchup or chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
This also goes to  Valli's Kid’s Delight event, guest hosted by PJ themed on Quick / Innovative Breakfast

 

Vegetable semiya upma

As a child, upma was one of the dishes that I hated the most. It is only when I started cooking that I realized that the reason upma makes an appearance at most breakfast tables is that it is one of the easiest things to cook. Chances of messing it up are minimal, though not completely impossible. Adding a bunch of colorful vegetables makes it look appealing, in addition to making it a healthy way to start your day.
The problem with vermicelli upma is that as it cools, it tends to clump together, making it unappealing. To make it appealing to kids and adults alike, what I do is cook it in lots of boiling water, drain it and then run some cold water over it to stop it from cooking further and to make sure that the strands of vermicelli stay separate without clumping together.

What you need:
Vermicelli - 1 cup
Onion - 1 small, chopped fine
Green chilli - 2, minced
Ginger - a small piece, julienned
Curry leaves - a few
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Mixed vegetables, chopped very fine - 1/2 cup (I used capsicum, green beans, frozen peas, frozen corn and carrots. You can add or subtract to this list, as per your taste)
Salt - to taste

Heat 5 cups of water in a large saucepan. Add the vermicelli to it and bring to a boil. Boil for a few minutes until the vermicelli is cooked. Drain on to a colander and run cold water over the vermicelli. Drain out all excess water completely. Set aside.
Heat a spoon of oil in a pan. Add mustard seeds and urad. When the seeds pop, add chopped chillies, ginger and curry leaves. Saute for a few seconds and then add chopped onions and saute till translucent. Lower the flame, add in the remaining vegetables, just enough salt for the vegetables and cover and cook for a few minutes. The vegetables should still retain their crunch. Add in the cooked vermicelli, some more salt for the vermicelli and mix well. Garnish with chopped spring onion greens or chopped coriander.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
This also goes to  Valli's Kid’s Delight event, guest hosted by PJ themed on Quick / Innovative Breakfast

Whipped cream cheese spread

I usually do some prep work over the weekend to make life on weekdays easier. One of the things I make is this whipped cream cheese spread.  Served with toasted bagels, this makes for a quick and tasty breakfast.

The ingredients I use vary from time to time, based on what vegetables I have on hand. The veggies that I use most commonly are onions, spring onions (the white and green parts can be used), bell peppers of different colors, and carrots.
The recipe, if you can call it that, is pretty simple. Take whipped cream cheese in a small mixing bowl. Add in the vegetables of your choice. Chop the vegetables as finely as you can to make it easy to spread. Add a dash of salt and freshly ground black pepper. Mix well. This stays good in the refrigerator for up to two days. It goes really well with bagels and can also be used as a sandwich spread.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
This also goes to This is for Valli's Kid’s Delight event, guest hosted by PJ themed on Quick / Innovative Breakfast

Nachos

A Mexican dish which is very popular , nachos in its most basic form, consists of tortilla chips topped with lots of melted cheese. To this basic form, you can add ingredients of your choice like black beans, roasted corn, tomatoes, cilantro, jalapenos and onions. No matter what ingredients you choose to add, this snack is a crowd pleaser. Here is my version of this dish.

What you need:

Tortilla chips
Black beans - 1 can
Red onion - 1 small, chopped
Corn - 1/2 cup
Cumin powder - 1 tsp
Salt
Grated cheese - a generous amount

Spread the tortilla chips in a single layer on a baking sheet.
In a large bowl, combine the drained beans, onion, corn, cumin powder and salt. Mix well. Spread this mixture evenly over the chips. Top with grated cheese.
Bake in a preheated oven at 450 degrees Fahrenheit until the cheese melts.
Serve with guacamole, sour cream and salsa on the side.

This is my second post for Week 2 of BM#78 under the theme Oceanic Cuisine - dishes from countries that are bordered by two or more oceans.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM# 78

Ven Pongal

Growing up, I wasn't very fond of Pongal - mostly because it was only made once a year in my home - typically during the Tamil harvest festival of Pongal. However, the ease of making it and the fact that paired with a good gothsu and chutney, it is a complete meal in itself, has made me rethink my opinion of this humble dish. Though it is considered a breakfast dish, whenever I make it, I make a little extra so that I can carry it in my lunch box.

What you need:
Rice - 1 cup
Split moong dal - 1/2 cup
Water - 5 cups
Ginger -  a small piece, julienned
Peppercorns - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - a few
Ghee - 3 tsp
Cashew - a few (optional)
Salt - to taste

Wash the rice and dal well to remove starch. Add water, salt and ginger to it and cook on a medium flame in a pressure cooker until one whistle. Reduce the flame to low and cook for another 5 minutes.
Switch off the flame and set aside. In  a separate kadai, heat ghee. Coarsely crush the pepper and cumin. Toast the cashews in ghee until they turn reddish. Add the curry leaves and crushed spices. Saute and switch off the flame.
Once the pressure settles, open the pressure cooker and mix in the ingredients in the kadai. The pongal should not be too dry. It should be mushy and well cooked. If you feel that it is dry, add some hot water and stir.
Serve hot with chutney.

This is my second post for BM#77 under the theme healthy lunch box recipes.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Quick Veggie Sandwich

Sandwiches are some of the easiest lunches to put together. With a good, hearty bread on hand,, there's nothing to not like about a sandwich. To me, a good sandwich is one that doesn't get soggy in the lunch box. I've found that a layer of thick dips like hummus/guacamole usually keeps the liquid from the vegetables from seeping into the bread and making it soggy. This sandwich is one that I often pack for myself on week days to work. This is a highly adaptable recipe, and you can use any choice of fillings as per your taste.

What you need:
Bread (I love tomato basil bread and that's what I've used)
Guacamole
Vegetables (I've used, red onions, tomatoes and cucumber) -sliced into thin rounds
Grated cheese (I've used white cheddar)

Spread a thick layer of guacamole on one slice of bread. Top it with vegetables and grated cheese. Close with another slice of bread and if you like, slice it into half.

A week day lunch cannot get simpler than that, can it?

This is my first entry for Week 2 of Blogging Marathon #77, under the theme Healthy Weekday lunches.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Lime pickle

BM # 74 Week 1
Theme : Festival recipes
Recipe : Lime pickle/Cherunaranga achar/Elumpimichampazha oorga

When we think of festival dishes, we often think of sweets or main courses that are usually made to celebrate any festival. However, a little-mentioned yet very important role is played by the condiments which are usually served as an accompaniment to any meal.
In Kerala, the cherunaranga (lime) pickle holds an important place in any sadya. Vishu/Onam and even weddings see this bitter-sour-spicy pickle make an appearance. The traditional method of making this pickle is time consuming. However, if  you've been following my blog for a while now, you know that quick, easy and no-compromise-on-taste are mantras that I follow. This recipe is one that was shared on a Food Group that I belong to. It is a One Pot One Shot recipe that has been developed by Mr. Ramakrishnan and is being shared here with his permission. The terms OPOS and One Pot One Shot are registered trademarks owned by Mr. Ramakrishnan.

What you need:
Lime - 6, cut into 8 pieces each (approx. 3 cups)
Red chilli powder - 2 tsp
Pickle masala - 2 tsp (optional - If not using, add another tsp of red chilli powder)
Sesame oil - 5 tsp
Salt - 3 tsp
Asafoetida - a generous sprinkle

Add oil as the bottom layer in a pressure cooker. Spread the limes evenly over this. Add the salt, red chilli powder, asafoetida and pickle masala. Cover and cook for two whistles. Once the pressure settles, open the pan and mix well. The mixture will seem quite watery, but will thicken as it cools.
In a separate pan, heat a tsp of sesame oil. Add a tsp of mustard seeds and some curry leaves. When the seeds pop, pour this over the pickle. When the pickle cools completely, transfer to a glass jar and refrigerate.
This pickle is ready for consumption almost immediately, but the flavor deepens with time. It is initially quite bitter, but after about a week, the bitterness reduces and the flavor is intensified.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Pineapple delight

BM # 73 Week 4
Theme : Festival Recipes - Valentines Day
Recipe : Pineapple Delight

Yesterday, the daughter came back home, raving about a dessert that she had eaten at a friend's house. She had liked it so much that she had asked her friend's mom how it was made. So, today, she gave me instructions on how to make it and then proceeded to do it herself. I am not sure what the 'official' name of this dessert is but since the fact that it can be put together by a child is a source of delight to me and because Pineapple is one of the ingredients, I've decided to call it Pineapple Delight.



What you need :
Whipped cream - 1 small tub ( I make whipped cream at home with 1 cup of heavy whipping cream and 5 tsp of sugar. In this recipe, however, you can leave out the sugar)
Condensed milk - 1 tin
Pineapple chunks - 1 tin

If you are making whipped cream from scratch, make sure to buy heavy whipping cream and whip it till stiff peaks form.
In a large container, mix together the drained pineapple chunks and the condensed milk. Fold the whipped cream into this.
This can be served at room temperature, but I feel that it tastes even better chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73

Sesame Honey chilli potatoes

Deep fried potato fingers coated in a honey-chilli sauce and covered in toasted sesame seeds - this dish is a crowd pleaser. If you have a pack of frozen French fries on hand, this is very easy to put together. Even if you don't, except for the time spent in chopping potatoes into French fries, this is pretty much a quick recipe.

What you need:
Frozen French fries - I used half of a 28 oz pack
Oil - to deep fry

For the sauce :
Red chilli sauce - 1 tbsp.
Tomato ketchup - 1 tbsp.
Garlic - 1 clove, minced
Oil - 2 tsp
Honey - 1 tbsp.
Toasted sesame seeds - 1 tbsp.
Sriracha sauce - 1 tsp (This is optional. I usually add it to spice up the potatoes just a tad bit more)
Spring onion greens/Coriander - to garnish

Deep fry the frozen fries as per package instructions and set aside.

Heat the oil in a pan. Add the garlic and saute on high heat. Lower the heat and add red chilli sauce, tomato ketchup and Sriracha (if using). Add the fries and mix well so that the sauce coats each piece well. Stir in the honey and toasted sesame seeds. Mix well. Garnish with chopped coriander or spring onion greens.

Serve immediately as this, though still tasty, tends to get soggy as time goes on.

This is my entry for Week 4 of the Blogging Marathon under the theme Festival Special dishes for Valentines day as this is something that my Valentines absolutely love.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73

Rava kesari

BM # 73
Theme : Festival Recipes
Recipe : Rava Kesari

I may have mentioned a few times many times in my previous posts that my mother is a wizard in the kitchen when it comes to sweet making. She has perfected the art of making Indian sweets and is a master at it. Kesari, though one of the relatively easier sweets to make in her repertoire, is one that she makes exceptionally well and with great ease. She generously adds ghee and cashews to her kesari and doesn't measure any of the ingredients. She puts in a bit of this and a pinch of that, the aromas rising tantalizingly all the while, but the best part of it is when she ladles out some of this hot kesari into a plate and hands it to you. While I don't possess her finesse or prowess in the kitchen, I still can make a decent kesari.


What you need :

Rava/Sooji/Semolina - 1 cup
Sugar - 1.5 cups
Water - 2.5 cups
Food color(Yellow/Orange) - a few drops

Cardamom powder - a pinch
Ghee - 3 tbsp.
Cashews and raisins - a few, to garnish

In a large saucepan, heat 1 tbsp. of the ghee and roast the rava in it over a low flame. The rava should not start to brown. When it gives out a good aroma, remove from heat, transfer it to a plate and leave it aside to cool.
Heat a teaspoon of ghee and roast the cashews and raisins separately in it until golden. Set aside to cool.
Heat water, sugar and the food color in the saucepan until the water starts to boil. Add cardamom powder and the roasted rava, little by little, stirring carefully all the while, to avoid lumps. Let it cook over a medium flame, stirring every now and then, until thick. Add in the rest of the ghee. Stir well and switch off the heat when the kesari looks shiny. Mix in  the roasted cashews and raisins.
In my family, we usually eat kesari by the spoonfuls. So we don't bother to cut it into squares, but if that's how you like it, you can choose to pour this out onto a greased tray and then cut it into squares.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73

Puri masala

The weather here in Minnesota is getting colder by the day. Today, I drove through roads where I was not able to see the lines that mark the lanes or distinguish between the sidewalk and the road. This kind of weather makes me long for tea that is spiced with ginger and cardamom and deep fried snacks. Puris make an appearance at our dinner table on days like this. My favorite accompaniment for puris is this simple yet very flavorful potato masala that is served in restaurants in South India. With just a few ingredients and a bit of your time and supervision, you can make this curry which you cannot go wrong with.

What you need:
Potato - 3 or 4, medium sized (boiled, peeled and mashed)
Onion - 1, chopped fine
Green chillies - 3 or 4, slit into half vertically
Ginger - a small piece, chopped fine
Turmeric powder - 1/2 tsp
Oil - 2 tbsp. (* See note)
Mustard seeds - 1/2 tsp
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - a few
Salt - to taste
Juice of half a lemon

Heat oil in a pan. Add chana dal, urad dal and mustard seeds. When the seeds pop, add the slit green chillies, ginger and curry leaves. Saute a bit and then add the chopped onion. Saute on a low flame until the onions turn translucent.  Add turmeric powder and the mashed potatoes. Mix well and stir in a cup of water and salt as per your taste. Let it boil for a few minutes until the masala thickens. Switch off the heat and mix in the lemon juice.

Serve hot with puris.

Note : * I am partial to coconut oil and think that it imparts a characteristic flavor to this masala. However, any oil will serve the purpose.

This is my entry to the second week of Blogging Marathon #72, under the theme Vegetarian dinners.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Kovakka pickle

Pickles, especially of the instant kind, are a must have in my home. Whether to spice up a breakfast or to pair with curd rice while winding down for the day, nothing beats the comfort of a good home made pickle. This kovakka/tendli/ivy gourd pickle is quick and easy to make and scores high on the taste factor too.




















What you need :

Kovakka/tendli/ivy gourd - 25-30 (use firm green ones. Do not use ripe ones)
Juice of half a lemon

Dry masala :
Red chilli powder - 1 tsp, heaped
Pickle masala powder - 1 tsp heaped
Turmeric powder - 1/2 tsp
Salt - 2 tsp
Fenugreek powder - 1/2 tsp
Mustard powder - 2 tsp
Cumin powder - 1/2 tsp

For tempering:
Gingely oil - 5 tbsp.
Mustard seeds - 1 tsp
Broken red chilli - 1
Cumin - 1/2 tsp
Asafoetida

Wash and dry kovakka using a paper towel. Cut each gourd into half vertically and then cut each half into three thin strips, making six strips out of each gourd.
Heat a teaspoon of oil in a kadai and on a low flame, fry the kovakka for about five minutes until it is just slightly done. Do not cover the kadai while frying, as we don't want the kovakka to be cooked through. It should still retain its crunch. Switch off the flame and let it cool to room temperature.

Mix all the ingredients listed under the dry masala in a separate vessel. Add this to the cooled kovakka and mix well.

Heat oil for tempering. Add mustard seeds, red chilli, and cumin. When the mustard seeds pop, sprinkle some asafoetida in the oil, switch off the heat and add the masala coated kovakka. Mix well. Squeeze the juice of half a lemon into this and mix well.
Let it cool completely. Store in an air tight bottle.

This is my second post for Blogging Marathon #64 under the theme Pickles & Preserves. The recipe is from here.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64

Cabbage pakoda/Crunchy, crisp cabbage fritters

These are easily some of the best pakodas that I've made. Easy to make, these deep fried delights stay crisp and crunchy for a really long time. The only major chore involved is chopping cabbage, which I am usually not too fond of, but the recent addition of a chopper to my kitchen makes this snack a breeze to make.

What you need :
Cabbage - a small one, chopped thin and long (I measured and got approximately 4 heaped cups of cabbage)
Gram flour/besan - 1 cup (approx)
Rice flour - 2-3 tbsp
Red chilli powder - to taste
Salt - to taste
Onion - 1/4 cup, chopped fine
Ajwain/carom seeds - 1 tsp (optional. I am fond of the flavor and tend to throw this in wherever I can)
Oil - for deep frying

Take the chopped cabbage in a bowl. Sprinkle salt over it and leave aside for 10 minutes. The cabbage would have released quite a bit of water in this time. Add the rest of the ingredients and mix well to form a thick dough. You will not need to add any extra water, but if you feel that your dough is too dry and crumbly, sprinkle a tiny bit of water and mix until it reaches a thick, just moistened consistency.
Heat oil in a kadai. Pinch out small bits of the dough and deep fry on medium heat until well browned and crisp. Drain on to a paper towel.
Serve with ketchup or chutney.

This is my second entry to Week 3 or Blogging Marathon #53 under the theme Fritters.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Potato podimas

Potato is an almost universal favourite among vegetables. Chips, fries, a simple potato roast or this equally simple podimas - it sure is one vegetable that is hard to resist. A podimas is a simple stir fry of mashed potatoes tempered with some spices and topped with a dash of lemon juice. Anyone who has grown up in a Kerala Iyer household will be able to attest to the fact that this, with rasam and pappadam, is a much loved meal.

What you need:
Potato - 2 large baking potatoes or 4 medium sized, boiled, peeled and mashed
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Green chilli - 2, minced
Ginger - 1 tbsp, julienned
Curry leaves - a few
Juice of half a lemon

In a heavy bottomed pan, heat the oil and add the mustard seeds, urad dal and curry leaves. When the mustard seeds pop, reduce the heat and add the chilli and ginger. Saute for a minute and add the mashed potato, salt and turmeric powder. Mix well and heat for at least 5 minutes. Switch off heat. Add lemon juice and stir to mix well.
Enjoy!!!

Variation : Leave out the lemon juice and add 2 tbsp of freshly grated coconut to the podimas.

Cheppankizhangu/Arbi/Colcasia roast

Sometimes, a simple stir fry can make all the difference to a meal. It can elevate the otherwise regular meal and make people reach out for second and even third helpings. This arbi/colocasia roast does exactly that.

What you need :
Arbi - 6 or 7, medium sized, cooked, peeled and diced
Red chilli powder - 1.5 tsp (adjust to taste)
Rice flour - 2 tsp
Salt - to taste
Oil - 3 tbsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp

Take the cooked, peeled and diced colcasia in a large mixing bowl. Sprinkle flour, red chilli powder and salt over it and mix well. Keep aside for 10 minutes.
Heat a tablespoon of oil in a heavy bottomed pan. Add the mustard seeds and urad dal. When the seeds pop, add the colocasia, stir well and then let it get roasted on a low flame. Do not stir too much. Let each side brown for at least ten minutes, adding the remaining oil, a tablespoon at a time, every time you turn the arbi around. To be well roasted with a nice brown and crunchy crust, the arbi takes about 45 minutes on a  low flame. Serve with rice and sambar. I paired this with my ulli (pearl onion) sambar for a wonderfully satisfying meal.