Roses in my garden

This is a painting in oil on paper.

Red chutney

This chutney is used as a dip for idli, dosa and various dumplings.

Ingredients:

1. Onion- 2
2. Tomato- 4
3. Red chilly - 10
4. Peanut- 1 tsp
5. Sugar- 1 tsp
6. Mustard seeds-1 tsp
7. Curry leaves- few
8. Chopped coriander leaves- 3 tsp
9. Salt and oil -as required

Method:
Set aside one or two red chilly for garnishing. Then, in a frying pan fry the balance red chilly and onions. When the onions turn brown, add the tomatoes, salt and sugar. Sauté till the tomatoes are cooked and becomes mushy. Cool it and grind it in a blender along with the peanut and coriander leaves. Garnish the chutney with mustard seeds, red chilly and curry leaves fried in little oil.

Kathrika koot (Eggplant fry)

Ingredients:

Bottle brinjal(eggplant)- 1
Chilli powder- 1/2tsp
Turmeric powder- 1tsp
Tamarind pulp- 3tblsps
Grated coconut- 1/4cup
Mustard seeds- 1tsp
Black gram- 1tsp
Curry leaves- few
Sugar- 1tsp
Salt and oil- as required

Cube the eggplant and place it in water.
Heat some oil in a frying pan. Add the mustard seeds. When it starts to crackle add the Bengal gram and fry. Next add the coconut and fry till it turns brown. Keep it aside.
In another pan mix the turmeric powder, chilli powder, sugar, salt and the tamarind pulp with one cup of water. Cook the eggplant in this mixture till done. Switch of the flame and garnish with curry leaves and fried coconut.

Semiya payasam (Vermicelli sweet)

Ingredients:

Roasted Vermicelli - 100gm
Boiled full cream milk -1 litre
Sugar - 3cups
Cardamom powder -1tsp
Cashew and raisins -50gm each
clarified butter/ghee - 3tsp

Method:

Fry the cashew and raisins separately in little ghee. Keep it aside.
Cook the vermicelli in 2 cups of water.
Add the milk and bring to a boil.
Cool slightly. Then add the sugar, fried cashew, raisins and cardamom powder. Stir well.

Note: Vermicelli can be cooked in a pressure cooker for 2 whistles.

Pachai Karamani Poriyal (Stir cooked long beans)

Ingredients:

Long beans- (chopped finely) -1cup
Turmeric powder - 1tsp
Coconut gratings -3tblsps
Green chillies -2
Mustard seeds -1tsp
Black gram -1tsp
Curry leaves -few
Salt and oil - as required.

Method:

Grind the coconut and green chillies coarsely and keep it aside.
In a frying pan fry the mustard seeds with some oil. When it stops crackling add the black gram and fry. Next add the long beans, turmeric powder, salt and 1/2 of cup water. Close and cook till done. Open and cook if there is any residue of water in the pan. Add the ground coconut and curry leaves. Saute for few seconds. Switch of the flame.

Garlic chutney powder

Ingredients:

1.  Garlic Cloves - 16
2.  Grated Dry Coconut -1cup
3.  Sesame Seeds -2tblsps
4.  Peanuts - 2tsp
5.  Red Chillies - 15tsp
6.  Coriander seeds -2 tsp
7.  Tamarind Paste - 1tsp
8.  Sugar -1tsp
9.  Salt and oil - as required

Method:

Fry ingredients 1, 2, 3, 4, 5 and 6 in little oil. Grind it along with sugar and tamarind paste in a blender without adding water. Store it in a dry jar. It will stay fresh for one month if stored in fridge.

Tomato pachadi

Ingredients:

Tomatoes - 2
Grated coconut - 3tbs
Beaten curd - 1 cup
Green chillies - 3
Mustard seeds - 1tsp
Chopped coriander leaves - 1tsp
Oil and salt - as required

Method:

Cut the tomatoes and fry it with little oil, till it turns mushy. Cool and grind it along with the grated coconut, chillies and salt. Add it to the beaten curd. Crackle the mustard seeds in one teaspoon of oil and temper the pachadi. Garnish with coriander leaves.

Potato fenugreek fry

Ingredients:

Potatoes - 100gm
Dried fenugreek leaves (Kasuri methi)3tsp
Turmeric powder -1tsp
Chopped onion - 1/2 cup
Garam masala powder -1/2tsp
Sambhar powder - 1/2tsp
Curry leaves -few
Oil and salt - as required
Coriander leaves (optional)

Method:

Peel and cube the potatoes. Cook it with salt and turmeric powder. keep it aside.
In a frying pan fry the onions and curry leaves with some oil. Add the garam masala powder, sambhar powder, fenugreek leaves and the potatoes in quick succession in this order. Sauté for few seconds. Garnish with coriander leaves.

Twin roses

 This is a painting inspired by a photograph.

Top picture is a photograph. The bottom one is a painting in oil on paper.

(photo credit: ASG)

Radish carrot parota

 

      Ingredients:

• Grated carrots - 1cup
• Grated radish - 1cup
• Green chillies (finely chopped) - 1tsp
• Garlic (finely chopped) -1tsp
• Whole wheat flour - 4cups
• Chickpea flour -  2 tsps.
• Turmeric powder -1tsp
• Chilly powder - 1tsp
• Salt - 1tsp
• Oil as required.
• Whole wheat flour - 2cups

Method:

Pour some oil in a frying pan fry the garlic. Then add the grated carrot, radish, turmeric powder, salt and green chllies. Stir cook till the vegetables become soft. Add the chickpea powder and dry up the mixer. Cool it. Add the wheat flour and to make stiff dough. Rub some oil on the palm. Divide the dough into equal balls.  Then roll out the balls into flat bread or parota using a rolling pin. In a tava or frying pan, toast the parota on both sides with some oil. Serve it with curd.

Who has the pecking/peck order

Lemon beaten rice (lemon poha)

Ingredients:

Beaten rice - 2 cups
Chopped onions - 1/2 cup
Green chillies -3 (chopped )
Chopped coriander leaves - 2tsp
Mustard seeds - 1 tsp
Black gram (urad dal) - 1tsp
Lemon juice - 2tsp
Curry leaves
Sugar -1/2 tsp(optional
Grated coconut or roasted peanuts -5 tsp
Salt and oil as required.

Method:

Wash the beaten rice in water. Soak in 1/2 cup of water for few minutes. (do not squeeze the beaten rice). Drain if there is any water. Then add salt, sugar and coriander leaves to the beaten rice and stir it. Next in a frying pan add little oil and the mustard seeds. When it crackles add the black gram and roast it. Next add the onions, green chillies and curry leaves. Stir fry for few minutes. Then add the beaten rice mixture. Saute it by adding some oil. Cover and cook for five  minutes. Garnish with coconut.  

Gojju (Tomato stew)

Tomato- 3(pureed in a blender)
Sambhar powder- 2tsp.
Turmeric powder- 1/2tsp
Black pepper powder- 1tsp
Onion-2(chopped finely)
Mustard seeds- 1tsp
Curry leaves- few
Chopped coriander leaves-1tsp
sugar- 2tsp
Salt, water and oil as required.

Method:

Heat a frying pan and crackle the mustard seeds with one teaspoon of oil. Then add the onions and curry leaves. Fry till the onions turn brown. Next add the turmeric powder, sambhar powder and black pepper powder in quick succession. Fry for few seconds. (Take care not to burn the mixture). Then add the tomato puree, salt, sugar and one cup of water. Saute till tomatoes are cooked. Garnish with coriander leaves.

Mixed poriyal (Stir cooked mixed vegetables)

Ingredients:
Cauliflower (chopped into big pieces) -1cup
Diced Carrot -1cup
Chopped Beans -1cup
Turmeric powder -1tsp
Coconut gratings -3tbls
Green chillies -2
Mustard seeds -1tsp
Curry leaves -few
Salt and oil as required.

Method:
Grind the coconut and green chillies coarsely and keep it aside.
In a frying pan crackle the mustard seeds with little oil. Add all the vegetables, turmeric powder, salt and 1/2 cup water. Close and cook till done. Open and cook if there is any residue of water in the pan. Add the ground coconut and curry leaves. Saute for few seconds. Switch of the flame.

Beetroot rasam

One day we had been to Sangeetha restaurant at Adyar (Chennai) to have lunch. There we ordered for Thali. ( Thali means plate, which has an assortment of curries, gravies and rice). As usual Rasam was one of the items in it. It looked like rasam in every respect with large pieces of tomatoes floating in an orange colour liquid. However, the flavour of the rasam on that day was little offbeat for me. (My husband did not have a problem). So, I summoned the waiter and enquired about its queer taste. For that he replied that it was paneer rasam. When he mentioned paneer, what came to my mind immediately was cottage cheese. So I dipped my finger into the rasam bowl and stirred it. But I did not find any paneer in it. That is when my husband enlightened me on this. He said that paneer means rose water in tamil and not cottage cheese as you think. So I was tasting rasam made out of rose water for the first time.

Then there is this purple rasam which few people know. This was introduced to me by my brother. One day my brother called me and asked if I knew the reciepe of a purple rasam from Udipi. I answered him in the negative and assured him to find about the same soon. So the next thing I did was to enquire about this purple rasam from a friend of mine who hails from Bangalore. She told me that the rasam I am talking about was beetroot rasam and is prepared like any other rasam.
Next day, I decided to make this purple rasam in my own way. Here is the recipe of this rasam.

Ingredients:

1. Grated beetroot -1cup
2. Tomato - 1(cut into fine pieces)
3. Tamarind pulp - 1/4cup 
4. Turmeric powder -1/2 tsp
5. Garlic-1tsp(finely chopped)
6. Rasam powder- 1tsp
7. Asafoetida -1/4 tsp
8. Sugar -1tsp
9. Mustard seeds - 1tsp
10. Chopped Coriander leaves - 1tsp
11. Salt to taste.
12. Oil- 1 tsp.

Method:

In a thick bottom pan cook the grated beetroot with 1/2cup of water. Once cooked, mix the tomato, tamarind pulp, salt, turmeric powder and sugar in it. Keep it aside.
In a frying pan, add 1 tsp of oil and temper the mustard seeds. When it crackles add the garlic and asafoetida powder. Fry for few seconds. Empty the contents into the tamarind mixture. Boil for few minutes. When it starts to thicken add the rasam powder and more water. check for consistency and bring to a boil. Switch of the flame and garnish with coriander leaves.

Fruit start

Today, this was my breakfast. A papaya bowl filled with  pomogranate and laced with apple and banana. It was tasty, healthy and sans cooking,    

Green gram curry

Ingredients:

1. Green gram soaked overnight- 2cups
2. Garlic (finely chopped)- 2tsp
3. Onion- 2(finely chopped)
4. Coriander powder-1/2tsp
5. Chilly powder- 1/2tsp
6. Sambhar powder- 1tsp
7. Tomato- 2(finely chopped)
8. Sugar
9. Coriander leaves- 2tsp(finely chopped)
10. Salt and oil as required.
11. Water- 4cups

Method:

Add 2 cups of water to the green gram and cook in a cooker for four whistles. Keep it aside.
In a frying pan, fry the onions with some oil. When it turns brown add the dry ingredients (4, 5, & 6) and saute for few seconds. Then add the tomatoes, salt and sugar. Stir fry till the tomatoes become mushy. Add the cooked green gram and remaining water. Test for consistency. Bring to a boil. Garnish with coriander leaves.

Jeera (Cumin) Rice

Ingredients:

• Basmati rice- 2 cups
• Cumin seeds- 2 tsps
• Cardamom- 2
• Cloves- 2
• Black pepper Powder- 1/2 tsp
• Onion- 2(chopped length wise)
• Curry leaves - Few
• Salt and Oil as required.
• Water - 3 Cups

Method :
In a frying pan, fry the cumin seeds, cardamom, and cloves in little oil. Add the onions and curry leaves. Stir fry for  few minutes. Then add the pepper powder, rice and water. Close and cook stirring occasionally. Alternatively, transfer the contents to another vessel and steam in the cooker for two whistles. This tastes well with green gram curry or green gram spinach gravy.

Tomato rice

Ingredients:

• Cooked raw rice- 3 cups
• Tomato- 2 (pureed in a blender)
• Sambhar powder- 1 to 2tsp.
• Turmeric powder-1/2tsp
• Onion-1(chopped finely)
• Mustard seeds-1tsp
• Curry leaves- few
• Chopped coriander leaves-1tsp
• sugar-1tsp
• Salt, water and oil as required.

Method:

Heat a frying pan and crackle the mustards seeds with one teaspoon of oil. Then add the onions and curry leaves. Fry till the onions turn brown. Next add the turmeric powder and sambhar powder in quick succession. Fry for few seconds. (Take care not to burn the mixture). Then add the tomato puree, salt, sugar and little water. Saute till tomatoes are cooked. Add the cooked rice and cook till everything is blended well. Garnish with coriander leaves.

Milagu Rasam (Pepper Rasam)

Milagu rasam is prepared during winter or when someone is suffering from cold. This rasam incorporates dried mango pieces instead of tamarind. However, due to its non-availability everywhere, tamarind can be substituted for dried mango.

Ingredients:


Tamarind pulp - 1/4 cup 
Turmeric powder -1/2 tsp
Black pepper powder-1tsp
Cumin powder- 1/2 tsp
Asafoetida -1/4 tsp
Sugar -1 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 tsp
Salt to taste.
Ghee- 1 tsp.

Method:

Add two cups of water to the tamarind pulp and boil it along with black pepper powder, salt, sugar and turmeric powder.
Allow it to thicken. Then add the cumin  powder, curry leaves and 4 cups of water. Bring it to boil. Crackle the mustard seeds in ghee. Then stir the asafoetida powder. Saute little and add to the rasam. 
Note: You can substitute the tamarind with dried mango pieces. In that case add  three cups of water and boil till the mango pieces are fully cooked.

Surprise visitor.

 

The morning was just dawning, when this bird suddenly appeared on top of the tree close to my balcony. I was thrilled at seeing this surprise visitor. Quickly, I put my coffee aside and picked up the camera. Thanks to the bird that stay put till I finished clicking it.  

Roti making simplified -2

Road less travelled

An oil painting on paper.

Semolina kitchdi

Rava kitchdi is another version of upma with vegetables.

Ingredients:

• Bombay Rava (semolina)-1 cup
• Water-2 1/2 cups.
• Onion-1 (chopped finely)
• Green chillies-3 (chopped finely)
• Ginger-1/2 inch piece (chopped finely)
• Chopped carrot-1/4 cup
• Green peas-1/4 cup
• Curry leaves- few.
• Chopped coriander leaves (chopped)- 1tsp
• Turmeric powder-1/2tsp
• Chilly powder-1/2 tsp
• Mustard seeds-1tsp
• Salt & oil as required.

Method:
Dry roast the rava till it gives a good aroma. Keep it aside.
In a frying pan or kadai, fry the mustard seeds with little oil. When it crackles, add the onions, green chillies, ginger, and curry leaves and fry till the onions turn transparent. Stir in the turmeric powder, chilly powder and the coriander leaves. Add the carrots, green peas, salt and water and cook till the vegetables are done. Then reduce the flame and add the rava stirring continuously. Add more oil. Close and cook for few minutes.

Note: If blanched vegetables are added, reduce the water to 2 cups.

Upma

Upama is one easy tiffin item that can be prepared for breakfast. My family likes the upma that I prepare at home than the ones available at restaurants, because I try to incorporate some vegetables to it. It not only adds colour to the recipe but also some health advantage. However, here I have presented the basic upma recipe that can be made in a jiffy. 

Ingredients:

• Bombay Rava (semolina)-1 cup
• Water-2 cups.
• Onion-1 (chopped finely)
• Green chillies-3 (chopped finely)
• Ginger-1/2 inch piece (chopped finely)
• curry leaves- few.
• Chopped coriander leaves- 1tsp
• Turmeric powder-1/2tsp
• Mustard seeds-1tsp
• Salt & oil as required.

Method:

Dry roast the semolina/rava till it gives a good aroma. Keep it aside.
In a frying pan or kadai, fry the mustard seeds with little oil. When it crackles, add the onions, green chillies, ginger, and curry leaves and fry.  When the onions turn transparent, stir in the turmeric powder and the coriander leaves. Add required salt and water. When the water  begins to boil, reduce the flame and add the semolina/rava. Cook for few seconds stirring continuously. Add more oil if necessary. Close and cook till done. Serve along with red chutney or sambhar. 

Surf and sand

This is mamalla beach on east coast road in Chennai. The place is so calm that you can hear only the sound of the waves that lash the shore. A perfect place to unwind.