Onion Kheer (Payasam)

Very happy to type a blog after 2 1/2 years gap. I know it is a long period, but things have changed a lot, so I needed the break. You friends were too good, though I was not active, many of you visited my blog frequently and dropped some comments. Thanks a lot for that. This happiness kindled me to kick start my blog once again.

Let start with something sweet today by making ONION KHEER.
I come to know about this kheer aka pudding from my neighbor who had this in a restaurant in a 5 star hotel for dessert. I was surprised when I heard this, and was itching to try the recipe. Finally found an occasion to try it last week.

Good thing Google  didn't disappoint me when I searched for the recipe. Found the recipe in couple of sites. I tried this from a cookery blog My Dhaba, If you like to give it a try like me, click here to go to  the recipe .
Note : To get rid of the pungent smell, I boiled the cut onions in water and drained it, repeated the process again.

.
Enjoy the onion kheer hot or cold, either way it is tasted yummy.

Nellikai Sadam - Indian Gooseberry rice

There is a story in Tamil Nadu about the Sangam age king Athiyaman and his friend and the great poetess Avvaiyar. Athiyaman gets a fruit with magical powers - power to grant eternal life. The King, a great patron of Tamil that he was, realizes that the life of a poet is more valuable than his own and offers the fruit to Avvaiyar. We, of course, do not know if Avvaiyar infact ate the fruit. If she did and if you happen to chance upon this blog, dear Avvai patti, please leave a comment! But -- our interest is about that magical life enhancing fruit. The special fruit was none other than Amla, Nellikani.

From Google Images

All parts of the Nellikai plant are used in various Ayurvedic and Unani medicine. It is the only fruit contains all tastes like sour, sweet,  bitter, pungent  and astringent except salt. According to Ayurveda there are six tastes. Amla has five tastes out of six. If it would have all the six taste it might be called as amrita (divine fruit) instead of Amla.
Though the size of the nelliaki / amla is small, it is packed with Vitamin C, protein, carbohydrate, fibre and minerals. Nellikai is an antioxidant, helps in regulating blood pressure. Maintains the cholesterol level. Has anti diabetic quality and anti bacterial property, helps in the digestive system and prevents from ulcer. Ladies, mainly used for hair conditioning and prevent premature greying. My mom still puts dried nellikai while grinding shikakai mixture at home. It also helps us to cool our body.

 Normally we make pickles and pachadi out of nellikai. If you are like me, wanted to cook new recipe for the lunch box, then go head and try this. A bowl full of goodness invites you to dig in and gives a full refreshment to your body and mind.

Ingredients : 3 nos -- Nellikai / Amla  medium size 1 cup -- Rice 1 tsp -- Mustard seeds 1 tsp -- Jeera 1 tbsp -- Urad dal 1 tbsp -- Channa dal 1/4 cup -- Peanuts 5-6 nos -- Dry chili 3 - 4 tbsp -- Oil 2 tbsp -- Gingely oil (optional) 1/2 tsp -- Turmeric powder Coriander leaves to garnish. Salt to taste. Method : --- Pressure cook the rice with right amount of water. --- Try not to make the rice mushy. Once the steam is gone, transfer the rice in a big plate and let it cool completely. Drizzle the gingely oil, if using over the rice. Gingely oil gives rich taste to the food. --- While the rice is cooling. Grate the nellikai. --- In a pan, add the oil and heat in the medium heat. When it is hot add the mustard seeds. Once it splutters, add jeera, channa dal, urad dal, peanuts and the red dry chilies. --- Once the dal color changes to golden colour add the grated nellikai and the turmeric powder and saute it for a minute. --- Turn off the heat and pour the mixture over the cooling rice and add salt according to taste. --- Using a wooden spoon mix the rice thoroughly, avoid the breaking of rice. --- Garnish with cut coriander leaves. *** Note : According to your taste, you can change all the ingredients level.

Enjoy the 5 tastes of nellikai in the rice.

Sources : Wikipedia, Indian food, Dhyanfoundation blog, Krishna, Rajaputan agrico

Colorful Kadappa

Kadappa, for me a place in Andra Pradesh, India till two years ago, I never know this as a South Indian recipe. When ever I ask Karthik, what to prepare for dinner, always his reply will be Puri Kadappa or Idli Kadappa, or Pongal Kadappa, the list goes endless with kadappa. I am not kidding, he always asks the same to me. This is his favorite recipe.

Its very simple, rich in flavour and easy to make. Long ago, my in-law told this recipe over phone. I did so many plus and minus to the recipe and arrived this final version. I have not tasted this recipe anywhere still. So I don't know the real taste of the kadappa. All I know is only my version. Longing to taste this recipe soon some where !

Ingredients : 1/4 cup -- Moong Dal 1 no -- Medium Potato 1 no -- Medium size Tomato 1 no -- Medium size Onion 1/2 tsp -- Turmeric 1/4 cup -- Coconut milk** Few strands of curry leaves Salt to taste 2 tsp -- Oil 1/2 tsp -- Fennel seeds 1 " length -- Cinnamon Flavouring Ingredients : To be ground into a fine paste 4 tbsp -- fresh grated coconut 4 tbsp -- Roasted gram 1 no -- Cloves 1/4 tsp -- Poppy seeds (Kasakasa) 1/2 tsp -- Fennel seeds 1 no -- Cardamom 2-3 -- Garlic pods 4 nos -- Green chilly ** Few Ginger Method : --- I know you people will be surprised to see a whole list of Masala items in the flavouring column, these ingredients gives that fantastic flavour to this dish. According to your taste, you can add or reduce the items and the amount. --- Pressure cook the moong dal and potato. --- While that is cooking, grind all the flavouring ingredients and dice the tomato and the onion. --- Heat up a sauce pan to medium heat with the oil and once it is hot, add the fennel seeds and the cinnamon stick. --- Then add the diced onions and saute them for few minutes, add the ground masala mixture to the onion along with the turmeric powder and saute the mixture till the raw smell of the mixture turns into nice aroma. --- To the onion mixture add the diced tomatoes, curry leaves and cooked dal. --- Peel the potato skin and dice them into small cubes and add to the dal. According to the gravy consistency add the water. --- Cook the dal mixture for one boil and turn the heat off. Oops, forgot to add salt. Add salt and mix well before turning off the heat. --- Now add the coconut milk to the kadappa and mix well. This step is optional, this is the first time I tried it and the taste was extra ordinary.

Hot yummy kadappa is ready to serve along with your wonderful Pongal, Idli, ...

Tried and Tasted - The week that was

Its exactly a week since my in-laws came here. To showcase my newfound culinary talent I am doing different dishes in the evening. We usually do normal South Indian food for our meal. Since they haven't fully recovered from jet lag ,while they are asleep during the afternoon, I silently sneak into the kitchen and finish up everything before they get up.
So everyday its a sweet surprise for them.

One day I did 'Coconut Raisin Oats Cookies'. Its my husband's all time favorite. My cookie box will never go empty. This cookie is a must item when we go for a long drive. I tried this recipe from the Madhuram's eggless cooking . For our PA trip, I did oats cookies - 4 times of original measure.

Whenever I see any stew recipe in Food network channel I like to try it once without the meat. I was waiting for an opportunity to do a colorful vegetable stew. The time has come to try it. Oh yes, I did last week for dinner. It was so colorful and rich in taste, here and there the stew had the Indian touch.

Aren't these cut vegetables looking cute ? Similarly, my stew looked very colorful. Since I was in over excitement I didn't take the picture of my stew :(

Tuesday morning, I received my new Mandolin Slicer from Amazon. Can't wait to try that, wanted to slice something to know how it works. My husband warned me before leaving to office not to play with that. I wanted to surprise him also. Without making any noise, took some potatoes, did a thin slice and baked it in the oven for 400 Fahrenheit for 20 - 25 mins. That's it my Potato Chips were ready. I tried this baked chips from Divya Vikram's 'Dil Se'... This is again a recipe where I was waiting for a nice slicer to try it.
Unfortunately I didn't click this too, this all because of my husband. He didn't gave the chips bowl to take a snap :))

Yesterday, I did a very new recipe, which I didn't heard before at all. Want to know what ???

Tadaan, Its Mango kesari. When I was looking for a sweet recipe in Mango, I got this Mango kesari recipe from Priya's 'Easy N Tasty' recipes.  The original recipe had a pinch of food coloring, but I didn't add any, since the natural colour itself looked nice. Bright warm yellow !!!

I am rocking in my kitchen. Thanks to all food bloggers.

Food Mela

We  conducted one more food mela last Thursday. This food mela is a part of a fund raising program for the construction of a free hospital in Coimabatore, India for Women and Child care. The 'Shiva Shantha Mother and Child Health Centre' is run by volunteers who are devotees of Swami Shanthanada Saraswathi. In addition to providing service at the hospital they also frequently conduct rural health camps and vaccination campaigns
This hospital had its humble origin as a single room clinic around 20 yrs ago and now being expanded as a 3 storey building to provide full range of health care services for pregnant women and new born children.

 CLINIC - 20 years ago

MODEL OF THE HOSPITAL

HOSPITAL BEING CONSTRUCTED - FEB 2009

As usual I cooked some of our favorite dishes for the food mela dinner
**Start with appetizer - Spinach cheese swirls
**Main course :
 -- Adai served with Green chutney
 --Sambar Rice with oven roasted Taro root curry
 -- Appalam for a crunchy bite
 -- Curd rice with Mango pickle
**Dessert - double layer chocolate cake

One of our friend's son was so happy playing with Wii games. And another kutty girl, she was playing with all the soft toys which I had. Everybody enjoyed the food and had a very good time. Also generously contributed for the good cause.
We both are very thankful to all who helped us to keep this work moving.

To know more about this organisation you can visit us here http://shivanjali.in/ . If you would like to give us a hand to help them please contact us.