Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Ponganalu with Spinach and Sara Pappu

Somehow, I’ve been missing participating in Nandita’s Weekend Breakfast Blogging, an event celebrating the much neglected, overnight fasting breakers - the morning mini meals (breakfast/tiffin). “A twist in the plate” is the theme for this month’s WBB. Taking an old recipe and adding our own touch and improving it a little bit is the idea behind the theme.

Ponganalu, the classic Rayalaseema breakfast, the recipe is fine on its own. Leftover dosa batter, onions, chana dal, green chillies and cilantro, mixed and cooked in a special ponganalu pan. The result is small goblets or space saucer shaped rounds - fun and tasty on their own. My twist to this old classic is adding a bunch of finely chopped spinach and few tablespoons of sara pappu (chironji) and watermelon seeds. Mixed with dosa batter and cooked to crispy, crunchy perfection in ponganalu pan. Less batter, more ingredients and better ponganalu, that’s papa johns pizza, sorry:), that’s my “twist in the plate” ponganalu and my contribution to Weekend Breakfast Blogging.


Spinach, Sara Pappu and Watermelon Seeds in Ponganala Batter


Cooking Spinach Ponganalu in a Special Ponganala Skillet


Spinach Ponganalu with Peanut Chutney ~ For Nandita’s WBB-”Twist in The Plate” Event

Detailed Recipe and images of traditional Ponganalu - Here
To purchase a skillet similar to Ponganala Pennam - Click Here

Posted by Indira©Copyrighted in Biyyamu (Rice), Spinach, Amma & Authentic Andhra, Charoli (Sara Pappu), Urad Dal (Washed) (Tuesday October 31, 2006 at 3:13 pm- permalink)
Comments (33)

The New Home of Mahanandi: www.themahanandi.org

Rosematta rice and dal

Rosematta Rice ~ Traditional Rice of India
Rosematta Rice ~ Traditional Rice of India

The first time I heard about rosematta rice is at InjiPennu’s Ginger and Mango’s blog. This is the reason why food blogs rock. They can highlight a completely regional ingredient and make it accessible to those of us interested.

After reading her post, I thought I should try this beautiful pinkish grain at least once in my lifetime and fortunately I was able to purchase the rice at Indian grocery shops here in Seattle. Before blogging I wanted to know more about this rice. Sadly, there is not that much out there on the web. I couldn’t find even a single article or a photo (except for InjiPennus’s article) written on this traditional rice of India. Instead, what I found was umpteen articles on how mughals influenced Indian cooking etc, you know the same old, tiring typical things, authors of Indian cuisine focus on. Learning history is a good thing I agree but I do wish there were more articles on foods like rosematta rice that are unique and traditional to India. If there is anyone out there who knows the detailed history and irrigating areas of this rice, wants to share, it’d be my pleasure to publish your article on Mahanandi.

Rosematta rice also known as Palakkadan matta rice or Kerala Red Rice
Rosematta Rice - Raw and Cooked

Well, here is my experience of rosematta rice (also known as Palakkadan matta rice or Kerala red rice) - The raw grain is short and plump. It has brownish red, more like watered down terracotta color. There is 3 to 5 thick dark terracotta colored vertical streaks on the grain. I am guessing this is the outer bran of the grain, which will be lost if they polish this rice.

When it comes to preparation, I have prepared it little bit differently from my regular rice (Sona Masuri). First I took and let the water boil in a big pot and then added the rosematta rice to this boiling water. Partially covered the vessel with a lid and cooked the rice until the rice is soft and water evaporated. The measurements I used were 3 cups of water for 1 cup of rosematta rice. The time it took to prepare was about 20 minutes. Result is superior quality rice in a pale rose hue. I would describe its taste as earthy and gutsy, more pronounced than the regular white rice and with a nutty overtone. I loved the ruchi of it mixed with the dal.

Many thanks to dear InjiPennu for introducing this rice to me. I am glad that I tried and planning to prepare it atleast once a week from now on at my home. Brown rice doesn’t have to be boring, you can surely say that with this terracotta colored, traditional Indian rice.


Rosematta Rice with Moongdal Rasam

Posted by Indira©Copyrighted in Biyyamu (Rice), Rosematta Rice (Monday October 30, 2006 at 2:24 pm- permalink)
Comments (55)

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Rosematta Rice


‘Rosematta’ Rice From kerala and Tamilnadu
An Ancient Grain of India ~ For This Week’s “Indian Kitchen”

Purchased from Seattle Indian grocery shops
How to cook rose matta rice - recipe

Posted by Indira©Copyrighted in Biyyamu (Rice), Indian Ingredients, Indian Kitchen, Rosematta Rice (Sunday October 29, 2006 at 2:42 pm- permalink)
Comments (14)

The New Home of Mahanandi: www.themahanandi.org

Weekend Kittaya Blogging

Kittaya
Intense Kittaya

Happenings Around Blogosphere

My Dhaba’s Virtual Cooking Competition:
Theme: Festival Food - Any Cuisine
Prize Money: $100

Wanted: Hopefully Alive

Reading recommendations from a mother who is a children’s literature enthusiast - “Saffron Tree” from Desimom

Posted by Indira©Copyrighted in Zen (Personal), Kittaya (Saturday October 28, 2006 at 7:04 pm- permalink)
Comments (7)

The New Home of Mahanandi: www.themahanandi.org

Paneer Pad Thai with Bok Choy


Paneer Pad Thai with Pistachios and Bok Choy

This is an eggless version of pad thai and prepared in response to this comment. Dear Terri, this recipe is for you.

Paneer is prepared in bhurji style and has been added to rice noodles. When all done, it almost looks like fried eggs of padthai but with paneer taste and smell. I have also added pistachios in place of peanuts and lots of bok choy, a green leafy vegetable of Chinese. I am able to purchase all the ingredients listed for this recipe at affordable prices, that means at the prices I am willing to spend:) here in Seattle, and because of that I could experiment however I like.

So here it is, with paneer, pistachios and bok choy ~ My version of pad thai.


Ingredients for Paneer Pad Thai

Recipe:
(for two, for one meal)

Flat rice noodles (two bundles)
(Soaked in hot water for about 15 minutes, drained just before the start of stir-fry.)
Paneer - cubed and crumbled - about 1 cup
Baby Bok Choy - 8 bunches - finely chopped
Pistachios - ½ cup
Shallot (Indian onion) - 1, and green onions - 1 bunch, finely chopped
Fresh bean sprouts - 2 cups
Fresh Cilantro - few sprigs, finely chopped
Soy Sauce - 1 tablespoon
Padthai Sauce:
10 fresh red chillies (pandu mirapa kayalu)
1 T of jaggery
1 T of tamarind juice
½ tsp of salt
Take them all in blender, add half cup of water, grind them to smooth paste

Keep all the ingredients ready by the counter.

Place a big skillet or wok on stovetop. On high heat, add and heat about 2 teaspoons of peanut oil.

When it is hot, one by one add the ingredients listed below in that order.
shallots, green onions, crumbled paneer, bok choy, bean sprouts, pistachios, soy sauce and pad thai sauce. Do the quick stir-fry and add the rice noodles. Sprinkle in a quarter teaspoon of salt, mix and saut? briefly and serve with some limejuice sprinkled.

That’s it, a very quick meal to prepare and to have. And this time, I applied the traditional Thai advice and soaked the rice noodles in hot water instead of cooking them in boiling water. They tasted much better this way.

Recipe adopted from Thai food and travel.com

Posted by Indira©Copyrighted in Paneer, Pistachios, Rice Noodles, Bok Choy (Friday October 27, 2006 at 5:53 pm- permalink)
Comments (22)

The New Home of Mahanandi: www.themahanandi.org

Pears of Autumn

Pears - Yellow, Green and Red

Pears of different kinds, each variety 99 cents a pound.

At Uwajimaya, a local family run Asian grocery shop, pears of all kinds are in. Green, red and yellow, like the breathtaking autumn colors, crisply fresh and tempting, I had to pick a pound of each variety.

That’s lot of fruits so I have prepared a fruit salad this afternoon. Peeled the fruits and cut them to cubes, that’s it. No dressing and nothing. Unambitious I was in my preparation. Even without the extras, the fruits with their aromatic sweetness filled us to satisfaction. Simple fruit salad and a big bowl of tomato chaaru with some leftover rice mixed in - misty steamy rasam and mellow fruitfulness to celebrate the autumn season.


Tomato Rasam with Rice and Pears Fruit Bowl ~ Celebrating the Autumn Colors

Posted by Indira©Copyrighted in Fruits (Thursday October 26, 2006 at 1:38 pm- permalink)
Comments (21)

The New Home of Mahanandi: www.themahanandi.org

Red Cabbage, Beetroot and Redbeans Curry

Beetroot is one vegetable that I am trying to incorporate into my diet more often. I need iron and beetroot is famous for its folate and iron content, with added bonus of some natural sugar.

Along with steamed and plain stir-fry, one other way I prepare a beetroot curry is by cooking in combination of red cabbage and red beans. Beetroot stains everything it touches and perfect to cook with red cabbage. When it comes to red cabbage, the vegetable may sound fancy but it is almost similar to regular cabbage in taste and texture. When red cabbage cut to half, the color is more purple than red, sometimes solid, sometimes combined with delicate streaks of white. Looks beautiful but it can’t escape the typical cabbage smell and taste. Together with, beetroot and red beans, this ruby red curry is a good, decent one to have on a rainy day with gray skies like the one we are having today.


Soaked Red Beans (Adzuki), Grated Beetroot, Shredded Red Cabbage

Recipe:

1 red cabbage - Shredded using a mandoline
4 small beetroots - peeled and finely chopped lengthwise
½ cup of red beans (chori, Adzuki) -
soaked in warm water for about 3 hours to rehydrate and drained.
1 red onion - finely sliced lengthwise
6 dried red chillies+2 garlic+½ tsp of salt - grinded to fine paste
½ tsp of turmeric and salt (or to taste)
Popu or tadka ingredients along with 1 tsp of peanut oil

In a big skillet, heat peanut oil. Do the popu or tadka (toast curry leaves, cumin and mustard seeds). Add and saute onions and red beans for about five minutes.

Add the beetroot pieces. Sprinkle two tablespoon of water. Cover the skillet, and cook beetroot and red beans until they reach the tenderness you desire. At this stage, add the shredded red cabbage. Because cabbage cooks fast, we add it only after beetroots are cooked properly.

Add the red chilli-garlic paste that we have prepared along with turmeric and salt. Mix thoroughly. Cover and cook for another five minutes.

Serve hot with chapatis or tortillas with a cup of yogurt on the side.
(I have also added few teaspoons of toasted fresh coconut (Deepavali Puja) to the curry at the end.)


Red Cabbage~Beetroot and Red Beans Curry with Chapatis ~ Our Meal Today

Posted by Indira©Copyrighted in Cabbage, Beetroot, Red Beans (Chori) (Tuesday October 24, 2006 at 6:42 pm- permalink)
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The New Home of Mahanandi: www.themahanandi.org

Paruppu Usli with Gawar Beans

As winter approaches, the weather is turning to cool but the political scene here in Seattle is warming up to hot.

Midterm elections, where the locals would elect members to both Senate and House of Congress are in November and the candidates of both parties are in full campaign mode. It’s not only war of words and but this is also a gender war. On one side, that is on Democratic Party side, two pretty ladies. One is who looks like a confident, capable person for the Senate and for the House, the candidate name is Darcy Burner. She looks like someone from a stupor of mind numbing desk job one day got real mad at the current state of affairs and decided to run for the office. I really like her; she looks very professional, intelligent face and cute nerdy haircut. On the other side for Republican Party, two guys. For Senate, a guy who looks like a used car sales man trying to make a quick lemony sale, that kind of cunning personality and for the House - this guy looks like someone who took steroids in teenage years, off-putting, muscle/no brain kind of type.

There is an ad war going on between these candidates on local TV programs including cable. From what I have noticed so far, Democratic Party ads usually mention what they are going to do for the people of Washington state and country. Where as Republican Party ads are mostly about how “illegals” and Mexicans are going to take away the money, benefits from US or bad people are coming to our shores, boo… be very afraid and hide in your closet always, but vote for us in November. Sickening to watch that kind of sick, hate crime inducing ads from this party. That’s what going on in Seattle airwaves currently, thought some of you politics buffs would like to know.

When it comes to my kitchen, what’s going on is, I have prepared Paruppu usli with some leftover gawar beans of last week. This is another way I like to prepare these beans and the recipe inspiration is from this paruppu usli curry I have prepared last year adapting Shammy’s recipe. Gawar beans (from party of vegetables) and chana dal (protein party) are steamed and then stir-fried with onions and seasoning. End result is a pleasant, nutty taste that would be great with rice and sambhar/rasam/majjiga pulusu combination.


Steam-cooked Gawar Beans, Grinded Chana dal- Green Chilli Mixture, Onion and Curry Leaves

Recipe:

Gawar Beans (Mattikayalu): Washed, ends stringed and cut into one-inch pieces. Steam-cooked or blanched for few minutes to tender - about 2 cups

Chana dal: 1 cup, soaked in 2 cups of water (to soften the dal) for about 2 hours. Water drained and the chana dal is grinded to coarse mixture along with 10 green chillies, one-inch fresh ginger and one teaspoon of salt in a food processor.

Onion: Big one, finely chopped to small pieces

Popu or tadka ingredients along with two teaspoons of peanut oil


Sauteing the Curry

In a big, wide skillet, heat peanut oil. Do the popu or tadka (toasting curry leaves, dried red chilli pieces, cumin and mustard seeds - in that order).

To this tadka, add and saute onions and also the grinded chana dal-chilli mixture. On medium heat, constantly stirring, saute the mixture for about 10 to 15 minutes, until the raw smell of chana dal goes.

At this stage, add the steam-cooked gawar beans. Add turmeric and salt to taste also a pinch of asafoetida. Mix and cook by covering the pan for about another 10 minutes, occasionally stirring.

This curry tastes great when served hot and I have been preparing it as a side dish to rice and sambhar. Good combination.


Paruppu Usli with Gawar Beans, Okra Sambhar and Rice

Posted by Indira©Copyrighted in Chana Dal, Indian Vegetables, Matti Kaayalu(clusterbeans) (Monday October 23, 2006 at 11:48 am- permalink)
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Weekend This & That ~ About “Mahanandi Selections”

I have been thinking of finding someways to support and pay for the expenses of my blog hosting lately. The cost of hosting is also increasing with the traffic that I get to this site. Opening a storefront using Amazon.com seemed like a reasonable opportunity to go with, without cluttering my blog space with generic google ads. Hence I started “Mahanandi Selections”.

Amazon.com would pay me a small commission for each purchase made through this store. If you have an account with Amazon and buying from there, I would like to ask you to go through my store to support Mahanandi. I’d only show limited selection (nine, 54 items) on my storefront, but you can also purchase anything available at Amazon.com through “Mahanandi Selections” either by using search button or sub categories.

I greatly appreciate your support. Thanks!


My Amazon Store

Mahanandi Selections: My Amazon E Store. If you have an account already at Amazon, search and shop through this site to support Mahanandi. Thank you!
Search, Shop and Support: Mahanandi Selections

Posted by Indira©Copyrighted in Zen (Personal), Mahanandi Selections (Saturday October 21, 2006 at 5:08 pm- permalink)
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Shubha Deepavali!

Deepavali Greetings to family, friends, fellow bloggers and readers!

Deepavali Subhakankshalu
photo by Singari Vijay

Snapshots of Deepavali Celebrations:

Festive Mood ~ from Panjim, Goa, India.

Deepavali Decorations in Singapore

Posted by Indira©Copyrighted in Zen (Personal) (Friday October 20, 2006 at 9:55 pm- permalink)
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Pumpkin Halwa with Butternut Squash


Pumpkin Halwa with Butternut Squash and Almonds ~ For JFI:Deepavali Treats

When talented food writer, photographer and blogger Vee of Past, Present and Me announced special edition of Jihva to celebrate Diwali festival, I was really elated and thought it was an appropriate idea. “Jihva for Ingredients” (JFI), is an online food blogging event, created to celebrate the natural ingredients and what they can do for our Jihva.

The ingredients that we use in our cooking may not be constant but love, family and tradition, the natural, real ingredients that we share to celebrate the Deepavali festival are going to be constant and would always be there to sustain us through our life journey. Also if there is one festival that truly unites India, it is Deepavali~the festival of lights. All ages and religions joyously participate - Lighting the divas, sharing sweets, presents or enjoying firework displays. The festival has something for everyone. Even the grinch among us would shine and smile during this time.

Deepavali is also about giving and receiving a second chance in life and I am glad to share with you my second chance with pumpkin.:) To tell you the truth, I am not a big fan of pumpkin, I never was. My dislike of this vegetable started in my childhood, continued through upto now. But after seeing several of my fellow food bloggers’ fabulous creations with this vegetable, I too wanted to join the fun. But would the pumpkin accept me, I was skeptical. So I took the help of almonds, milk kova and of course our true friend that would instantly bring joy to any occasion, ‘the sugar’. With the help of all these ingredients I have prepared pumpkin halwa with butternut squash. Boy, oh boy, what a delight that was. I was astounded by how generous the pumpkin was with its gentle sweetness and its ready mixing with other ingredients. It may look all bulky and intimidating, but the vegetable has a sweet taste of a kind giant.

Many thanks to my fellow food bloggers (dear InjiPennu , where are you?), to my new friend pumpkin for inspring me to take this second chance and also to lovely Vee for hosting this special edition of Jihva. If it’s not for you guys, I would have never tried pumpkin again, I think. And this pumpkin halwa sweet truly is a special Diwali treat for us, and is going to be a tradition from now on in my family.


Butternut Squash ~ Cut in Half and Grated

Recipe:

Butternut Squash, almonds, milk and sugar
Ghee, rose water and cardamom

Prep work:

1. Almonds - Soak half-cup almonds in warm water for about 2 hours. Remove the skins and make a smooth powder in a food processor.

2. Butternut squash (2 pounder) - Peel the skin and cut into half lengthwise. Remove the seeds and finely grate using a mandoline. Comes about 3 cups of tightly packed grated squash.

3. Meanwhile prepare milk-sugar syrup: take 5 cups of whole milk and 2 cups of sugar in a big, thick-bottomed vessel. Cook the mixture until is gets thick and is reduced to about one fourths of the original quantity. Takes about 30 to 45 minutes.

4. Take 8 cardamoms, remove the skins and in a mortar pound the seeds into fine powder with a pestle.

Showtime:

1. In a big sturdy, wide bottomed vessel, heat about 2 tablespoons of ghee on medium heat.

2. Add the grated pumpkin to the melted ghee. And with a big slotted spoon, gently mix and cook the pumpkin. Cook for about 20 minutes, stirring in between, until the raw smell of pumpkin disappears and color changes from yellow to orange-yellow.

3. Add the almond powder and condensed milk-sugar kova. Add cardamom powder and two teaspoons of rose water. Gently mix and constantly stirring, cook the whole mixture until it comes together into a solid firm mass. Takes about 10 to 15 minutes.

4. Remove the halwa to a pan. Level it even and let cool. Keep it in the freezer for about one hour to firm it up even more. Remove and cut into squares or use a cookie cutter to cut round shape discs.

5. Serve chilled.

I think this halwa can stay fresh upto one week, when refrigerated.


Pumpkin Halwa ~ Our Diwali Treat ~ For 101 Indian Sweets
and My Entry to VKN’s “Festival Foods” Event

Recipe source: My own creation
I have prepared this halwa on less sweet side. My preference. Increase the sugar quantity if you like more sugary sweet taste.

Posted by Indira©Copyrighted in Mitai, Almonds, Sugar, Milk, Indian Sweets 101, Pumpkin (Thursday October 19, 2006 at 2:08 pm- permalink)
Comments (57)

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Mattikayala Kura (Gawar Beans Curry)

Mattikayalu (Gawar)
Mattikayalu or Gawar Beans

Gawar or Mattikayalu, the beautiful pale green colored beans, they may not be as popular as regular green beans, but they have a serious following among Indians. Nutty, delicate, mellow ruchi (flavor) of gawar beans has an addictive quality and when seasoned with Indian ingredients, they literally shine and become quite irresistible. No wonder this old-world vegetable continues to be popular and available in Indian grocery shops even here in US. Guar gum, an extract of gawar is also a popular additive in frozen dairy products like icecreams, custards etc, it seems. Labels of these commercial products often list guar gum as an ingredient. Using secret ingredients like these may be the reason why we could never recreate the store-bought icecream taste at home and why we love to shop for these products, I think.

These gawar beans with their somewhat thick skin are best when steamed or blanched, which allows to retain their characteristic crunchiness and maximum ruchi by preserving vitamins, minerals that would be lost with plain boiling. String the ends, cut the beans and steam cook them. Saute them with masala powder of your choice for few minutes. A delicious curry for white rice/chapati would be ready.


Steam-Cooked Gawar Beans, Dalia, Dried Red Chilli and Cumin ~ Ingredients for Gawar Bean Curry

Recipe:

Gawar beans, ends stringed and cut into one inch pieces - 3cups
Medium sized onion -1, cut into small pieces
For Masala Powder:
¼ cup of pappulu (dalia or roasted chana dal)
6 to 8 dried red chillies
2 garlic cloves
1 teaspoon of each - cumin, dry coconut powder
¼ teaspoon of salt or to taste -
Grind them all to smooth powder without adding water
For popu or tadka:
1 tsp of peanut oil
1 tsp of each - cumin, mustard seeds, minced garlic and few curry leaves

Take cut gawar beans into a steamer basket and steam over a pot of boiling water, covered, until they reach the softness you desire or for about 5 minutes. Or drop them in hot boiling water, keep them covered for about 2 to 3 minutes and quickly drain them in a colander. Do not overcook, they become flabby and tasteless.

In a wide skillet, heat peanut oil. Add and saute popu or tadka ingredients, onions and steam-cooked gawar beans, in that order for few minutes. Sprinkle in the masala powder and also quarter teaspoon of each - turmeric and salt. Mix and cook them covered for about 10 minutes, on medium-low heat, occasionally stirring in-between.

Tastes great with rice and with chapati.


Gawar Bean Curry with Red Onions and Spicy Dalia Powder

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Matti Kaayalu(clusterbeans) (Wednesday October 18, 2006 at 11:11 am- permalink)
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Please Note:

My sincere request to all of you sending me emails and comments and also all the new visitors to “Mahanandi”, please note:

I don’t do:
Recipe requests, catering or plan your buffet/birthday party meals, teach cooking lessons. I love taking pictures of food and blogging about them. That’s about it for now.

I don’t do:
Link exchange.

Also note:
I try to cook with consciousness paying attention to the ingredients and the cooking process instead of acting like a zombie, when I am preparing my meals. Mainly because stovetop cooking is not an exact science, and I hate being a slave to measuring cups and spoons. Please note that the recipe and the measurements here on “Mahanandi” should be used as guidelines only.

Regarding comments on Mahanandi:
I treat Mahanandi as my home. and If you do not have the common courtesy to behave, then I won’t hesitate to remove your presence.

I have been receiving lot of spam comments and emails of this nature hence this post, which is long overdue, I think. I hope for your understanding. Thanks!

Posted by Indira©Copyrighted in Zen (Personal) (Tuesday October 17, 2006 at 5:58 pm- permalink)
Comments

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Okra in Yogurt Sauce (Bendakaya~Perugu Kura)


Okra in Yogurt Sauce (Dahi Bhindi)

This north Indian style curry is not a regular preparation at my home but a guest.

Though curry is quite easy to prepare and tastes soothingly smooth, I rarely make it mainly because this is not the dish that I grew up on. Okra-coconut curry and okra sambhar are what I am used to. Once in a while, like a visit from a cultural-exchange student, I do enjoy treating okra and myself in this special way.


Okra, Curry Leaves, Home-made Indian Yogurt

Recipe:

Prep the okra:
Pick 15 to 20 fresh, young looking okra (Bendakaya): Wash and wipe them dry with a clean kitchen cloth. Cut off both ends. Slice the middle portion into half-inch circular rings. (Follow the tips outlined here for clean, gum-free okra curry.)

Prep the yogurt:
1 cup of plain yogurt (I used traditional Indian home-made yogurt for this recipe). Take it in a cup and churn it for smooth consistency without any lumps.

Cook in a skillet:
Heat a teaspoon of peanut oil.
Add and toast 4 to 6 curry leaves, pinch of each - cumin and mustard seeds in that order.
When seeds start to dance around, add the okra rings.
On medium heat, cook the okra for the about 5 to 10 minutes covered until they soften little bit. Stir once or twice, more like shake the skillet and toss the okra. Leave the okra alone for spectacular crunchy results.

Final touch:
Add the silky~smooth yogurt.
Stir in turmeric, salt and red chilli powder to taste or ½ teaspoon each.
Sprinkle ½ teaspoon of each - Indian(garam) masala powder and dry coconut powder
Mix and cook for another 5 to 10 minutes on low heat.
Serve hot with rice or with roti. My personal preference is having it just plain in a cup with some more yogurt added.

Okra in Yogurt Sauce and Beetroot-Tomato Pulao
Okra in Yogurt Sauce and Beetroot-Tomato Pulao

Posted by Indira©Copyrighted in Benda Kaaya(Okra), Yogurt (Monday October 16, 2006 at 12:07 pm- permalink)
Comments (35)

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Gangi Regu Pandlu ~ Fruits of India

Gangi Regu Pandlu ~ Fruits from India
Gangi Regu Pandlu (In Telugu Language) or (Jujube) ~ For This Week’s Indian Kitchen
(Purchased at Uwajimaya)

Posted by Indira©Copyrighted in Indian Ingredients (Sunday October 15, 2006 at 10:07 am- permalink)
Comments (14)

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