Tag Archives: home

Microwave Ladies Finger Fry

IMG_4402My hubby loves ladies finger, even If I cook It daily he will be happy. For me more than cooking ladies finger pre work is the one which demands a lot of time – Washing and patting well with a dry cloth or dry in a paper towel for a longtime. These days with my little one running around my legs I find it difficult to do the steps my mother usually does to avoid mushy ladies finger. As I mentioned in my Bhindi Masala, microwave helps me to skip those steps. One  day when I had microwaved ladies finger, I thought of giving a try with cooking the entire curry in microwave and it worked.

Ingredients:

Chopped Ladies Finger – 2 cups

Sambar powder/ chilli powder – 1 tsp  ( I used Sambar powder)

Coriander Powder – 1/4 tsp

Cumin powder – 1/8 tsp

Rice flour – 1/8 tsp

Asofetida – generous pinch

Curd – 1/2 tsp

Salt – to taste

Oil – 1/2 tbsp

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Method:

  • In a small bowl combine sambar powder, coriander powder, cumin powder, rice flour, asofetida and salt
  • Cut the washed ladies finger into small pieces and place them in a paper towel. In a bowl add oil and ladies finger; mix well

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  • Microwave them for 3 minutes, take out and add curd. mix well. Microwave for another 3 – 4 minutes till the mushy texture changes
  • Add the spice powder mix and combine well

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  • Microwave for 6 – 8 minutes or till the bhindi cooks well with spice powders flavors well incorporated. Serve it with rice/roti

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My Notes:

  • Can do tempering separately and add it to the curry but I skipped it
  • Curd is optional. Add it of you thinks Okra is very sticky than usual
  • Can bake ladies finger instead of using microwave method. Bake it for 375 degree Fahrenheit 20 to 25 minutes if its cut like this. If  cut pieces are lengthy baking time changes
  • Can add coconut for extra taste during the last minute
  • Can cut ladies finger into big pieces, slit and stuff the spice powder
  • Can add garam masala, chat masala or any other spice powder of choice

Pumpkin Buns – Guest post from Swapna’s Kitchen

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Its guest post day :-)Today we have Swapna from Swapna’s Kitchen. It makes me feel good when people write a post for me, happy to have such sweet friends around 🙂

Couple of months ago I happen to come across Swapna’s page. I am a big fan of her homestyle recipes, and having a sweet tooth, lot of her sweet recipes are in my to-do list.  I know she is a mom so I approached her for toddler friendly Recipes. She immediately told yes and asked if I am looking for anything specific, and I was happy to let her choose one for me. Swapna gave a list of recipes and I choose Pumpkin buns, as my Son is having sweet tooth like Mother and likes Pumpkin puree:-) She has a lot of sweet words about me:-)

Over to Swapna

When Vidya mailed me for a guest post I was really shocked for I could not believe how a person who has achieved so much in blogging could trust a new blogger like me.This is my first guest post here.I really wanted to give my best for the trust she had on me.I am so glad to have her as my friend here.I love all her traditional recipes especially the Poondu Kulambu and Karadaiyan Adai.

I am a big fan of her Microwave oven recipes . I guess its time for me to start making them at home for I have gained lot of weight after starting this food blog..I really want to thank Vidya for giving me this opportunity to let me write on her space.
After mailing her some few recipes she selected Pumpkin buns for her cute little son loves pumpkin puree .So this post is especially made for her little boy who loves Pumpkin and his mother who loves him….
 
PUMPKIN BUNS
INGREDIENTS
3 cups all purpose flour
1/2 cup pumpkin puree
1/4 cup sugar
1 tbsp melted butter
1/2 cup warm milk
2 tbsp warm water
1/4 tsp salt
3-5 tbsp all purpose flour for kneading the dough
FOR PROOFING YEAST
2 tbsp warm milk
1/4 tsp sugar
2 & 1/4 tsp yeast
METHOD
Pressure cook the pumpkin for a whistle,grind them and keep it aside.Add  1/2 tsp of sugar to  warm milk and add the yeast to it.The yeast will rise in few mins.
In a large mixing glass bowl,add sugar,warm milk and 1/2 cup warm pumpkin puree.Then add melted butter ,yeast and mix them well.
add puree,butter,yeast,pic 1
Add the all purpose flour little by little (1/4 cup) and mix them well until a mild sticky dough is formed.Now transfer the dough to your work space ,sprinkle some flour and start kneading the dough for 15 mins.
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Place the dough in a glass bowl and cover it with a plastic wrap.Leave it in a warm place for an hour until it doubles in volume.
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Transfer the dough to your work space and knead it for  2 mins to remove the air bubbles.Divide the dough into 12 equal parts and roll each part into a ball.Place the balls in a baking dish and cover it with a plastic wrap.Leave it for 30 mins to rise again.
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Bake at 350 degree F for 15-20 mins or until the tops are lightly brown.Brush the top of the buns with melted butter.
pumpkin buns, pic 5...

Banana Wheat Pancake ( Banana Gothumai Dosai)

IMG_5095 As I have mentioned in my earlier post,  In recent times Pancakes has become one of the common breakfast. Though I generally prepare Whole Wheat Pancake for my son, in the mission of adding some fruits  into his diet tried Pancakes with banana Checkout my other pancakes Eggless Pancake Strawberry Whole Wheat Pancake Cornmeal Pancake

Banana Pancake:

Preparation Time : 5 mins | Resting Time : 10 mins | Cooking Time : 15 mins | Serves : 2

Recipe Category: Breakfast

Ingredients:

Dry Ingredients

Wheat Flour – 1 cup

Cinnamon powder – 1/4 tsp

Baking powder – 2 tsp

Honey/White Sugar/Brown Sugar – 2 tbsp (Adjust according to your taste, I used brown sugar)

Salt – 1/4 tsp

Wet Ingredients:

Banana –  1 (1/2 cup mashed)

Egg – 1

Milk – 1 cup + 4 tbsp (I used 2% milk)

Vanilla extract – 1/4 tsp

Olive oil/butter – 1 tbsp + 1 tsp (for the batter)

Butter –  1 tbsp (Unsalted,  Melted at room temperature)

Method:

  • In a bowl add all the dry Ingredients; mix well and Set aside
  • In a separate bowl beat the eggs well; add milk banana puree, melted butter and vanilla extract; whisk well
  • Add the dry ingredients to the wet ingredients and stir gently.  Set batter aside for 10 minutes

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  • Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake

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  • When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
  • Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

My Notes:

  • For eggless version add 2 bananas instead of one
  • If you are resting the batter for a long time drizzle some tbsp of milk to reach the desired consistency
  • All purpose flour can be used instead of whole wheat
  • Cardamom powder can be added for flavoring

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Vendakkai Thengai Puli Kuzhambu

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When I was in college my Amma was out of station and my neighbour aunt offered to give lunch for me. First I told her I will cook, but Aunty convinced me and gave this kuzhambu and potato fry for lunch. While eating I realized its different from Amma’s kuzhambu. Amma doesn’t add onions in vendakkai kuzhambu, also there is no grinding step. I got so addicted to Aunty’s preparation, till my marriage whenever she prepares this kuzhambu in home, she sends me some. My Amma learnt this recipe and started cooking at home for me, also she wrote this recipe in a notebook for my reference.

Ingredients:

Ladies Finger – 10 – 12 (depending on the size of ladies finger)

Onion – 1, chopped

Tomato – 1, chopped

Tamarind – 1 lemon sized ball

Sambar powder/ chilli powder – 1 tsp + 1/2 tsp ( I used Sambar powder)

Jaggery – 1/4 tsp (optional)

Salt – to taste

To temper:

Sesame Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

Curry leaves – 1sprigg

To grind:

Coconut grated –  1/4 cup

Cumin seeds – 1/2 tsp

Onion – 2 tbsp, chopped

Tomato – 2 tbsp, chopped

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Method:

  • Soak tamarind in 1 cup of luke warm water and keep aside for 5 – 10 minutes, and extract the juice
  • Add oil to the pan. When oil is hot add ‘to temper’ ingredients and let them splutter. Add onion and sauté till the onion is translucent. Add tomato and cook till they become mushy
  • Add ladies finger and sauté till they are cooked
  • Add sambar powder and cook for a minute
  • ladiesfingervethakuzhambuAdd the tamrind juice, 1 cup  + 1/2 cup of water, salt  and cook till the raw smell goes off

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  • Grind the items listed under “to grind” with little water. Add the grind paste and jaggery; cook for 4 – 6 minutes and switch off

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  • Serve with rice and poriyal / chips

Checkout my other rice Accompaniments,

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My Notes:

  • Brinjal can be used instead of ladies finger
  • Adjust the Kuzhambu consistency according to your desire
  • Jaggery was not in the original recipe, but I added as I got use to the jaggery flavor in puli kuzhambu
  • Though onions and tomatoes are added raw, they won’t have raw taste in Kuzhambu as they are boiled

Custard Powder Halwa – Guest post for Aruna Panangipally’s blog Aharam

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Ever since I started blogging I adore Aruna’s work. I was delighted when I got an offer from her for a guest post.

First thing I liked about her blog is her blog name “Aharam” – what a perfect name for a food blog and the way she tells the interesting fact about the food in the Intro for each post

Aharam has a wide spread of Indian and International recipes.

If I say Indian does it justify her work?

No!!

South Indian and North Indian?

Nooo!!

State wise?

Yessss, if I start  specifying all the categories that she has covered, I am sure this post will go Endless

Looking for a festive recipe, low calorie recipe, no oil recipe etc. every search  has a result in her space

I can continue writing about her, but guess its time to hear from Aruna and visit her blog

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Few words from Aruna about her space

I have been interested in cooking and collecting recipes for as long as I can remember.  In fact, it is something I imbibed from my grandmother, mother and aunts, all of whom were very interested in trying out new dishes. 🙂

ãhãram, my blog, is my attempt to catalog the recipes I love, be they recipes that are inherited or then those that I have learnt. My blog features pre-dominantly vegetarian recipes (with some egg-based recipes thrown in) from across India. You will find that I have loads of recipes from South India reflecting my ancestry (particularly, Andhra Pradesh, my native state) and those from Maharashtra, the state I grew up in. In addition, I have recipes from across other states of India and the world, reflecting my love for travel and new cultures. 🙂

You can follow Aruna on:

I was so pleased when Vidya agreed to do a guest post for me because I knew I would get “something different”, a term I hear often in my home. 🙂

Visit Aruna’s space for Custard Powder Halwa recipe

https://aahaaram.wordpress.com/2015/02/06/custard-powder-halwa-by-vidya-srinivasan-of-traditionally-modern-food/

Custard Powder Halwa 

Preparation time: 3 mins | Cooking time: 20 mins

Ingredients:

Custard powder – 1 cup (I used Vanilla Flavor)

Sugar – 2 cups + ½ cup (I used light brown sugar, white sugar can also be used. Adjust sugar according to your sweetness)

Water – 4 cups

Butter/Ghee – 3 tbsp (I used butter)

Cashew nuts and Raisin – for taste

Saffron – 1/8 tsp

Salt – a pinch

Cardamom powder – 1/8 tsp

Method:

  • Add a tbsp of butter to pan and when it melts and becomes hot, add cashew nut and sauté till they are golden brown. Switch off and add raisin; keep aside
  • Grease a pan with melted butter/ghee and keep aside
  • In a mixing bowl add custard powder, water, saffron,sugar, salt and cardamom powder; mix well without any lumps

custardpowderhalwa

  • Take a heavy bottomed pan (I used non-stick) and transfer the mixture to the pan. Keep the pan on the stove and start cooking in high flame
  • The mixture will come to boil and start to thicken, Keep stirring till it became glossy and jelly like texture

custardpowderhalwa1

  • Add remaining butter, cashew nuts and raisin; mix well and reduce the flame. Keep stirring continuously till the mixture  begins pulling away from the sides

custardpowderhalwa2

  • Transfer the halwa to the greased pan and level the top. Chill it for an hour and cut them
  • Check out my other custard powder reccpe,Custard Powder Cookies

Notes:

  • Food color can be added
  • Halwa stays good for a week in fridge
  • Any nuts of choice can be added

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Baked Corn Tortilla Chips

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This weekend it was freezing cold here, couldn’t go out anywhere. For the chill temperature felt like having some crispy snack. When I was thinking what to do, many recipes came to my mind like Baked Pakoda, baked bonda, baked bread roll, baked bread Tikki but all those recipes demanded some work, lazy me was thinking of some quick snack without much work. Hubby suggested Microwave potato chips but I was out of potatoes, immediately Corn tortilla  in kitchen pulled my attention. Got them for Quesadilla, had some 9 tortilla left, so decided to do tortilla chip. These chips is great way to finish your leftover tortilla

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Baked Corn Tortilla Chips

Preparation time : 4 mins | Baking time : 15 mins

Ingredients:

Corn Tortilla – 9

Oil  – 1 tbsp

Salt – as needed

Basil – 1/4 tsp (Optional)

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Method:

  • Preheat oven to 350 degree F.
  • Stack tortillas one on top of the other and cut them into 2,4,8

tortilla chips

  • Put them in a mixing bowl add oil, salt and basil; gently toss them well  some traingles lost their shape, oh nooooo, but who cares as long as it tastes good 🙂

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  • Bake for 14 – 18 mins, turning them in between (after 7/8 minutes) or until chips are starting to get crispy and slightly golden brown at the edges (check every 1-2 minutes after 14 mins)
  • Remove from oven and let it cool for 5 -10 mins before serving, in order to let them fully crisp. Serve it with Guacamole/ Salsa/ cheese dip (We just finished it with an yummy dip)

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My Notes:

  • Instead of mixing them in bowl, can arrange in baking tray brush them with oil and sprinkle salt
  • Can add spices of your choice like chilli powder, cumin powder,coriander powder, chat masala, onion powder, garlic powder , cayenne pepper, paprika, etc
  • Can add grated cheese like mozerralla cheese, parmesan cheese, cheddar cheese, pepper jack cheese on the top of tortilla

Green Chilli Thokku


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Pacha Milagai Thokku is a traditional Thokku prepared with green chilli. My Amma learnt this recipe from her grandmother. When my Amma visited us, hubby was asking her to prepare this. Having a sweet tooth I was bit hesitant to taste this, but I took very little quantity as a side dish for Curd rice, though it was extremely spicy, loved the spiciness. This hot spicy thokku is easy to prepare and can be kept for months when stored in airtight container and refrigerated

Ingredients:

Green chilli –  25

Tamarind – big gooseberry size

Salt – as per taste

Asafetida powder/hing – generous pinch

Jaggery – 1 tbsp

To temper:

Mustard – 1/4 tsp

Fenu Greek – 1/8 tsp

Sesame oil – 4 to 5 tablespoon

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Method:

• Add 1 tsp oil and Saute the green chilli till the color changes. Grind it into a paste along with salt, tamrind and asofetida. Add 2 – 3 tbsp of water to grind into fine paste

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• Add 2 tbsp of oil to pan, when the oil is hot add mustard seeds, Asofetida and fengreek. After they splutter add the ground green chilli paste, cook in moderate flame by stirring in between (add remaining oil little by little)

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• When its 3/4 th cooked and starts becoming thick, add jaggery and continue cooking

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• Cook for 10 to 15 minutes or till the color changes to dark blackish green; remove the mix when it leaves the sides of the pan or when it forms as a thick paste. Suits well with Curd Rice, Idli, Dosa etc.,

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My Notes:

  • Tamrind can be grinded along with green chilli paste
  • Instead of grinding green chilli you can also finely chop them