Mahanandi

Why didn’t I think of this idea before? That is what I thought, when I read the post “Avocado Parathas” by GM of ‘The spice is right’ food blog.

I know that avocado is nature’s ghee/butter. And just like them, ripe avocado is full of fat and has no significant taste to speak of. Avocado’s mashed pulp easily mixes with all kinds of ingredients and helps to make their flavors stand out. I had to give it a try.

Yesterday, I tried the recipe. The result - very smooth, tasty chapatis, the kind we know from India and dream of making it here in US. Smooth, silky flesh of ripe avocados when mixed with chapati flour, magic happened. All the fat in avocado made the flour softer, very pliable, easy to handle and chapatis off the griddle (tava), remained soft even after 6 hours. In this cold, winter weather, that’s a miracle, if you ask me.

Recipe:
for 10 to 12 chapatis

2 cups of durum wheat flour
(I used Golden Temple brand wheat flour, available in Indian grocery shops)
1 very ripe avocado (more about avocado-here)
1/2 tsp of salt
1/2 cup of warm water
I also added 1/4 tsp of red chilli-garlic powder for a little bit of hotness

Preparation:

Avocado: Take a ripe avocado; cut it into half, going around the pit (seed) in the middle. Twist and separate two halves. Stab the knife into the pit; pull it out, the pit will come out easily. Scoop the flesh of avocado using a spoon, from each half. Take it into a small cup; mash it to a smooth paste, using your fingers or with a spoon.

Flour: Take flour in a big vessel. Sprinkle in salt and red chilli-garlic powder, and mix the flour. Then add the avocado paste to the flour and mix thoroughly. Now gradually adding water, make firm dough. Make sure that dough is not too soft or too hard. Knead the dough for two minutes. Cover and set it aside to rest for about 15 to 30 minutes. In the meantime, prepare a curry for avocado chapatis. I made Brussels sprouts-potato curry.

Rolling out Chapatis:
Knead and rollout the dough into a cylindrical long roll on a wood board. Take small lime sized portions and using hands, shape each into a smooth ball shape.
Take the dough ball on a clean wood board, sprinkle some flour on it and around. Using a rolling pin, press/roll out the dough into a big thin round. You can fry it on a hot griddle or to get more flaky layers, what I usually do is, fold the rolled out round twice, to get a triangle shape (see the photo above) then roll into a big, thin triangle.

Cooking chapatis:
Heat a cast-iron griddle/tava, when it is hot, place the chapati and cook it on each side until golden. While the chapati is cooking on hot tava, I roll out another chapati for frying. I usually make 6 chapatis for the two of us for a meal, takes about 15 to 20 minutes maximum.

Serve hot with curry or dal.

Avocado Chapatis with Brussels Sprouts-potato Curry

Thank you GM for sharing this recipe. It’s really is a very neat and clever idea that I am going to apply quite regularly from now on. Who wouldn’t love soft chapatis anyway?

“What Kind of Food Are You?” - I tried the fun quiz of 5 questions. I expected Indian, but I don’t think the quiz has Indian food in its list of responses. The answer was ‘Italian food’, and I was satisfied. Like Indian, I think of Italian as another no-nonsense, honest kind of food. Though here in US, a little bit over glorified. What? Have you been watching food TV (US) lately? It should be renamed ‘Italian Food TV’ with its 24-hour Italian this and Italian that programming, and its star-cooks falling over themselves proclaiming their Italian heritage. Sometimes I wonder, why am I paying money for this channel on cable, is this a foodtv or a propaganda machine for Italian cuisine. It would be understandable if majority of Americans are Italians or Italian decent, but that is not the case and further, the minority (here the minority status is determined by the skin color) means non-whites, are climbing up to almost 40%. More and more, it looks like American Food TV has decided to disregard diversity and showcase only one cuisine at the expense of others. What a sad, sad thinking!

Well, I am glad to contribute one more recipe of pasta to IMBB #22, the mother of all events and most popular one in food blogosphere, this month hosted by lovely Amy of ‘Cooking with Amy’ fame. Even though I think of my contribution an original, I am sure there is someone, somewhere already written down this version of pasta sauce. Thousands of dedicated Italian cooks, cookbooks and hundreds of fabulous food bloggers, recipe sites - millions of pasta recipes, it got to be there, somewhere. No… then I am happy to cook up millionth one recipe of pasta.:)

Recipe:

Pasta: I used spaghetti, Hodgson Mills brand, whole wheat with flax seed and organic variety. Like pulao/pilaf taste depends on basmati rice, a good pasta dish needs quality pasta. So I do spend few extra bucks on a fine variety. Hodgson Mill brand without a doubt, quality products.
One fistful of spaghetti for one person - that is the measurement I use for spaghetti.

For Sauce:
1 cup of peanuts - roasted and skins removed
3 red bell peppers - deseeded, cut into big chunks
4 dried red chillies and 4 garlic cloves - halved
3 ripe, juicy tomatoes - chopped into big chunks
1 small red onion - chopped into big chunks
1 tablespoon of olive oil
1 tsp of each-cumin, salt and powdered jaggery/sugar
I prefer to have sauce, lots of it with my pasta, so the above quantities.

Preparation:

Pasta Sauce: Roast the bell peppers, dried red chillies, tomato, onion, garlic and cumin in 1 tsp of olive oil, until they all are brown and golden. Let them cool down to room temperature.

In a food processor, first add roasted peanuts and make a fine powder of them. To it, add the roasted veggies and half teaspoon of salt. Add half cup of water and grind them into smooth paste.

In a big wide pan, heat olive oil and add the peanut-veggie paste. Add one cup of water, jaggery and salt to taste. Mix and cook covered for about 10 minutes on medium-low heat.

Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta al dente, usually for about 5 to 8 minutes. Drain the pasta into a colander, immediately add it to the sauce. Mix it thoroughly with pasta sauce. Cook, uncovered for about 2 minutes on low heat and serve.

The sauce can be made earlier and just before mealtime, pasta can be cooked and added. One thing I learned about pasta is, it has to be served hot, to get the best taste.

Pasta in chilli-red bell pepper-peanut sauce: sweet, spicy, savory and smoky - A range of delicious flavors, all blended well together for a wholesome, hearty, filling meal ~ Our Sunday dinner and my entry to IMBB Event.

Recipe Source: My Own Creation
Tagged with: IMBB # 22 + Noodle

When I invited my friends to celebrate Sankranthi festival, in addition to the traditional ’sweet pongal’, I also prepared cashew walnut laddu. Low in sugar calories, high in nut energy! Cashews and walnuts are first roasted and powdered, then cooked in milk-sugar kova, till they all came together into solid fudge like consistency. Cooling further solidifies the mixture, and then small portions are taken and shaped into round balls-’laddus‘ or cut into squares-’burfis‘. I like the round shape, so I always go with round laddus. Very convenient to hold and eat, children particularly love laddus.

Recipe:

Half gallon of whole milk
1½ cups of sugar (or 2 cups, how sweet, your choice)
1 cup cashews
1 cup walnuts

Preparation:

Milk and Sugar: Bring milk to a boil in a big wide pot. Add sugar and stir. Cook the mixture until is gets thick and is reduced to about one fourths of the original quantity. It takes atleast 45 minutes to one hour.:)

Cashews and Walnuts: Meanwhile, lightly roast cashews and walnuts separately in an iron skillet. Let them cool down to room temperature. Separate 10 pieces from each and chop them into small pieces. With the remaining ones - make a fine powder of them in a food processor/mixer.

Milk and sugar simmering………………..Thickened milk and sugar kova after one hour on the stove

Kova into Laddu: Add this fine powder to the thickened milk-sugar kova and cook for 15 minutes, stirring frequently, until the mixture is very thick. Sprinkle in chopped chunks of cashews and walnuts, that was kept aside, cook for another 10 minutes or until the mixture is almost crumbly and comes away easily from the sides of pan.

Take a spoonful of mixture and press it with your hands into a ball. If it holds shape, then mixture is ready for cooling. Turn off the heat. Spoon the mixture into a greased square or round pan. Level it with a spatula and let it cool for at least 4 to 5 hours. Cut into squares for burfis or take a spoonful of mixture, shape it with your hands into a round ball for laddus. Store them in jar, will stay fresh for 4 to 7 days.
(Makes about 15 to 20 medium sized laddus.)

One medium sized cashew-walnut laddu, my entry to ‘Sugar-Low Friday’ event hosted by lovely Sam of Beck & Posh.

By the time my friends left, I had only four laddus remaining out of 20. Two for me and two for Vijay, enough for us. This is how I do my ‘Sugar - Low’, by portion control. In my view, this is also one of the ways to lower the sugar consumption.

Tagged with: SHF # 15

In old times, the marriage feast in our areas always included brinjal-ginger curry, considered a classic both in taste and smell, the curry brings out the best of both ingredients.

Recipe:

10 round brinjals - (purple or greenish-white)
1×1 inch fresh ginger
4 green chillies
4 sprigs of fresh cilantro
½ tsp of salt and turmeric each
For popu: 1 tsp each - mustard seeds, cumin, urad dal, curry leaves and 2-3 pieces of dried red chillies

Preparation:

Brinjal: Wash and cut brinjal into bite sized pieces. Take water in a vessel; add 1 tsp of salt and mix. Add the cut brinjal pieces to this salted water. This is again an old-time tip, to prevent discoloration and onset of sourness in cut brinjals.

Ginger: Scrape the skin and wash. Finely chop ginger, green chillies and coriander. Add pinch of salt, make a smooth paste in a mortar or using a blender, without adding any water.

Curry: Heat one teaspoon of peanut oil in a wide pan. Add all the popu ingredients listed above and toast them till the seeds start to splutter. Take cut brinjal pieces from water, fistful each time, add them to the spluttering popu ingredients. Stir in the ginger paste and turmeric. Mix them all together, reduce the heat to medium-low. Cover with a lid and cook, stirring only once for about 10 minutes. When the curry starts to smell incredible, pieces turn to soft, sprinkle salt, mix and turn off the heat. Serve with rice and dal.

Brinjal-Ginger Curry, rice, tomato dal and little bit of ghee - savoring the tasty stroll in Andhra food heaven.

note to readers: Add salt at the end (so that brinjals can cook fast) and the recipe works only with fresh green chillies, don’t substitute with red chilli powder.

When I first made cranberry jam, I was pleasantly surprised at how good it turned out. One wintry day, on a whim, I cooked up cranberries with orange juice and added some jaggery - viola, a spectacularly delicious tartly, tangy and sweet jam in a beautiful shade of Burmese ruby.

Tart cranberries and tangy oranges, in brilliant red and orange colors, dazzled me with promises of healthy glow and much needed Vitamin C. Who would think that, these two beautiful looking tarts taste that good when combined. Adding another tartly, sweet ingredient - jaggery, completed and complemented those two - making the end result, a tasty jam/preserve to enjoy.

Native Indian and Indian ingredients for a western style breakfast of bread and jam - cost is low, recipe is easy, preparation time minimal. Give it a try, if you haven’t already.

I usually make this jam, in small quantity for a week’s worth, but never in big batches like the seasoned jam makers do. So I’m not familiar with the sealing techniques for long-term storage etc., can’t offer any tips about that. My jam never lasted more than a week.

Recipe:

1 bag (12 ounces) of fresh cranberries
2 cups of freshly squeezed orange juice (4 to 6 oranges)
¾ cup of powdered jaggery (½ cup to 1 cup, how sweet your choice, I used ¾ cup)

Rinse the cranberries thoroughly. Pick out the bad ones, that are soft, shriveled or discolored. In a large pot, take orange juice and jaggery. Cook them until jaggery melts completely. When the juice starts to thicken, stir in the cranberries. Cook for about 15 to 20 minutes on medium heat, stirring in between. Cranberries first pop, then break down completely and turn into thick mush. Turn off the heat when it reaches jam like consistency, it further thickens on cooling. Store in a clean, dry jar.

Cranberry jam on a toasted slice of whole wheat bread ~ our breakfast this week

I was tagged by lovely Rosa of Yummy Yums to list my cold/flu remedies. Like her, it’s been a while, 10 years to be exact, since I got sick. I go through mental up&downs like a normal human being, but physical ailments like common cold/flu, fever etc., nothing, nada, zip. My immune system, like me, seems to be enjoying an early retirement deal. Or overworking? Anyway, the deal is not bad at all.

Home remedies for common cold & flu, that I can think of, like and often prepare-cold or no cold, are- one is tomato rasam, I blogged already and the other is ’sonti kashayam’. This traditional remedy, an ayurvedic weapon against cold/flu is prepared with dried ginger, black peppercorns and sweetened with jaggery or honey. The resulting concoction is one strong drink that reboots the downgraded systems, starting with GI. Body on fire, is the sensation it gives at first. Then once it settled down there, ginger and peppercorn work their magical powers and make the symptoms of cold/flu disappear.

Recipe:
(For two cups)

1 inch length dried ginger (Sonti) (available in Indian grocery shops)
4 peppercorns (Miriyalu)
1 tsp of powdered jaggery or honey
1 glass of water

Preparation:

First, make a powder of dried ginger and peppercorns using a mortar and pestle. Meanwhile take water in a pot, bring it to a rolling boil. Add the powdered ginger, pepper and jaggery to the water. Cover partially; boil it for at least 5 minutes. Turn off the heat, cover completely, and let it rest for 5 minutes. After 5 to 10 minutes of rest period, using a filter, pour the drink into a glass. Stir to cool and finish it off in two or three gulps.
Set the body on fire and say goodbye to cold/flu symptoms.

Variation - add tealeaves to make an extra strong tea or plain soda (carbonated water) to make ale.

I like this meme (to spread) and I would love to learn other food bloggers remedies for common cold/flu. So I’m going to tag

Barbara of Tigers and Strawberries
Barrett of Too Many Chefs
Brett of In Praise of Sardines
Doc of Gluttony is no Sin
Heidi of 101 Cookbooks (Thank you Heidi, for ‘Daily Links’)
Kay of Towards a Better Tomorrow
Stephanie of Dispensing Happiness

I’m sure they have some fabulous remedies up their sleeves and I hope they share them with us
.

To Super Bowl, after this game!

Steelers game today at 3pm, EST on CBS.
Steelers flag Image is taken from this site.