Mahanandi

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

Rosematta Atukula Upma

Upma with rice flakes or poha, also known as “Atukula Upma” in Telugu, is a favorite at thousands of road-side stalls specializing in serving quick meals in Andhra, India. The preparation starts with sautéing of vegetables, seasoning and then moistened poha is added. Cilantro, lime juice and roasted peanuts are the garnish, and it is served hot with a side order of coffee or tea. For centuries, this common food fare is a “fills the belly and wards off the hunger” kind of morning meal whether one works as a tenured servant or as a daily laborer.

For our meal today, I have prepared the upma with rosematta poha. The red colored rosematta rice grains which have been parboiled, are flattened by heavy rollers, then dried naturally. This produces coral colored rosematta poha with pronounced nutty taste, which is just addictive. Keeping up with the upcoming season and the festivals, I have added green chickpea sprouts and pistachios to upma. Coral and green, it was a good meal.


Rosematta Atukulu and Green Chickpea Sprouts

Recipe:
(makes a sparse meal for two)

2 cups Poha (atukulu, rice flakes)
1 red onion or 3 small shallots - finely chopped
3 - Indian or Thai variety green chillies - finely chopped
1 cup - chickpea sprouts (small brown or green variety)
¼ cup - roasted and unsalted pistachios (or peanuts)
¼ cup - finely chopped fresh cilantro leaves

for seasoning:
1 tablespoon - peanut oil
1 tablespoon - urad dal - toasted dal tastes wonderful in upma
¼ teaspoon each - cumin and mustard seeds
1 sprig - fresh curry leaves
¼ teaspoon - turmeric
Salt and lime juice to taste

Heat oil in a wide skillet. When oil starts to shimmer, add and toast curry leaves, urad dal, cumin & mustard seeds- in that order. When seeds start to pop, add the onion, chilli and chickpea sprouts. Saute to tender, for about five minutes.

Add the pistachios and cilantro. Sprinkle turmeric and salt. Mix.

While they are cooking, add poha to water and submerge for about 30 seconds. Quickly drain into a colander, or with your hands remove and add the poha to the skillet. (This is done to moisten the poha and do not keep them in water for long. They’ll lose the bite and turn to mushy.)

Toss to mix, and stir-fry for two to three minutes. Serve hot.

Atukula Upma with Chicory Coffee
Worshipping the Verdant Season with Coral Atukula Upma

Health Labels:
Traditional India-Vegan, Diet-friendly
Rosematta Poha: Carbohydrates, the complex kind
Chickpea Sprouts: Protein and Vitamins
Pistachios - Hormone-free fat
Spices - Digestion-aid and for well-being

Notes:
Tomatoes, beans, grated fresh coconut etc are also added to the poha upma.
Rosematta poha, purchased at Apna Bazar, Bellevue, WA.
Rosematta Poha Snack - the sweet kind, from Kerala.

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Poha (Atukulu), Rosematta Rice (Tuesday March 11, 2008 at 6:03 pm- permalink)
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The New Home of Mahanandi: www.themahanandi.org

Bottle Gourd with Chana Dal

Sorakaya Sanagabedala Kura

Bottle Gourd (Sorakaya, Dudhi, Lauki, Opo Squash)

I love this 20-minute preparation very much. The pale green beauty, Sorakaya is simply seasoned to show off its supple texture and slight sweet flavor. Like many recipes from my home, Nandyala, the flavoring is daal. And in this dish it’s the tasty and healthy chana dal. Not only traditional, recipes like these are also waist-friendly and stamina building. They will be part of my diet and featured frequently at Mahanandi, as I start to prepare for my trip to India late this summer.

Cook this kura with young and fresh looking sorakaya for best results.

Recipe:

Soak quarter-cup chana dal in water for at least 30 minutes.

Peel the skin, and cut the sorakaya (bottle gourd) into half-inch cubes. (I added 3 cups.)

In a pot, add and heat a teaspoon of oil. Add a pinch each cumin and mustard seeds. And also a pinch of asafoetida (hing, inguva). When the mustard seeds start to pop, add the rehydrated chana dal. Stir-fry for about two minutes.

Then add the bottle gourd cubes. Sprinkle ¼ teaspoon turmeric and ½ teaspoon red chilli powder. Also about quarter cup of water. Mix. Cook, covered on medium-heat, until the white bottle gourd cubes turn to translucent pearl like.

Stir in quarter teaspoon salt and a teaspoon each - jaggery and coconut gratings. Mix and cook for few more minutes. Serve immediately. (Sorakaya Kura is a wet preparation, but with no sauce or gravy.)

To serve, heat a chapati. Place a big spoonful of kura in the middle and spread, leaving about an inch border. Fold and roll to wrap. Eat.
(Sorakaya kura is good with chapati only, and not that good with rice.)

Health Labels:
Vegan, Waist-friendly
Sorakaya (bottle gourd): Pitta pacifying vegetable
Chana dal: Known for its anti-diabetic properties
Spices-cumin, mustard seeds, hing, turmeric - aid digestion and well-being

Bottle Gourd (Sorakaya, Dudhi, Lauki, Opo Squash)
Sorakaya Kura Wrapped in Chapati, with Steamed Carrots on the Side ~ Meal Today

Posted by Indira©Copyrighted in Chana Dal, Indian Vegetables, Sorakaya(Dudhi,Lauki), Amma & Authentic Andhra (Monday March 10, 2008 at 5:34 pm- permalink)
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The New Home of Mahanandi: www.themahanandi.org

Weekend Seattle: Spring Preview

flowers at Vine street, Seattle

Vine street, Seattle

Vine street, Seattle
Spring Flowers on a Sidewalk ~ A Scene Captured from my Daily Walk

Flower Cookery:

Banana Flower Salad
Banana Flower Vada
Coconut Flower Biscuits
Homemade Perfume with Fresh Flowers
Rose Petal Sandwich
What Color Flower are You? - 5 question quiz

Posted by Indira©Copyrighted in Zen (Personal) (Sunday March 9, 2008 at 8:30 am- permalink)
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The New Home of Mahanandi: www.themahanandi.org

Tofu Jalfrezi

Jalfrezi (Jal=spicy, frezi=suitable to diet) like its name suggests, is a diet-friendly preparation. I call it company food. When friends drop by unexpectedly, if I have peppers at home, then jalfrezi it is. With rice or chapati, it makes a quick and decent meal. The vegetarian version of jalfrezi is commonly prepared with paneer, peppers, onion and tomatoes. For today’s meal, I replaced the paneer with tofu. As you may already know, tofu enjoys vibrant vegetable supporting company. And in jalfrezi, the jazzed up tofu sure tasted good.


Tofu and Bell Pepper

Recipe:

Preparation is like saying one, two, and three. That easy.

Cut a red onion, two tomatoes and one big bell pepper into chunks of one-inch size. Slit a chilli pepper lengthwise to two or four thin pieces. Cut extra-firm tofu into one-inch cubes.

In a skillet over medium-high heat, heat a teaspoon of oil. Add and toast a pinch of cumin. Add onions, tomatoes and peppers. Grate a half-inch piece of ginger over the skillet. Stir-fry for about five minutes, until the vegetables begin to soften. Sprinkle the turmeric, salt and garam masala powder to taste. Mix, and then add the tofu cubes. Keep the heat medium, and cook for another couple of minutes. Garnish with cilantro leaves and lime juice. Serve hot with chapati or rice.


Tofu Jalfrezi with Chapati ~ Meal Today

Jalfrezi, the tech type.

~ Indira
(Busy days. See you again on Sunday.)

Posted by Indira©Copyrighted in Bell Pepper, Tomato, Soy (Tofu, Yuba), Peppers, Red Onions (Tuesday March 4, 2008 at 6:07 pm- permalink)
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The New Home of Mahanandi: www.themahanandi.org

Artisan Food ~ Maamidi Thokku Pacchadi


Green, Unripe Mango (Maamidikaya)

Source : Amma, India.

A showcase example of traditional raw cuisine with unripe mango.

Sweet, Sour and Spicy.

Centuries-old method. Still prepared to this day in old-ways. Still excellent.

A Pacchadi, with a piquant freshness.

That is Maamidi Thokku Pacchadi. My tribute to the artisans of yesteryears.


Maamidi Thokku Pacchadi

Artisan Food : Aim and Purpose

Details:
Artisan Food: Mango Thokku Pacchadi
Ingredients: Unripe Mango and tadka ingredients
Equipment Needed: A good-sized, stone mortar and pestle
Skill level: Willing to work upper-arm muscles for 5 minutes
Labels: Amma, Authentic Andhra, Vegan, Raw Cuisine
Price: $2.00
Format: PDF

How it Works: After payment via Paypal, PDF file will be emailed to you to download the recipe. For any questions about the recipe or the download process, please email me at mailmahanandi@gmail.com .

Mango Tokku Pacchadi PDF Mango Thokku Pacchadi PDF


Click Here to Purchase

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“Artisan Food ~ Revenue through Recipes” program aims to raise money, however small the amount, to support the children at Swami School at Nandyala. This will also lend a sense of purpose to my food blogging, and help me feel like I am accomplishing something through my activity in this Web world.

Previously in Artisan Food:
Avocado Annam
Chestnut-Lentil Soup

Artisan Photo Gallery

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~ Indira

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Mamidikaya (Green Mango), Artisan Food (Monday March 3, 2008 at 10:03 am- permalink)
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The New Home of Mahanandi: www.themahanandi.org

In Season ~ Mango and Vadu Mango

Mango and Vadu Mango
Green, Unripe Mango and Vadu Mango ~ For this Week’s Indian Kitchen

~ Indira

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Indian Ingredients, Indian Kitchen, Mango, Mamidikaya (Green Mango) (Sunday March 2, 2008 at 12:31 pm- permalink)
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The New Home of Mahanandi: www.themahanandi.org

Flavors of Life ~ Candy Clouds


Flavors of Life ~ Candy Clouds
Painting by Sree (Colored Pencils on Paper, 5″x6″)

The heavenly feel of cotton candy melting in the mouth on a happy, fun-filled holiday cannot be matched by any other gastronomic delight. I have dreamt of these. Yes, I dream of food very frequently.:) I must add that these not only make my taste buds feel wonderful, I get a warm, tingly and happy feeling in my heart too. Oooooh, that’s enough mush. :) I wonder what it is about us girls and candy and pink!

~ Sree

Previously on Flavors of Life:

Banana Vendor by Sree Pumpkin Blossom by Sree Tirupathi Laddus by Sree

Posted by Indira©Copyrighted in Mitai, Sugar, Sree (Saturday March 1, 2008 at 12:54 am- permalink)
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The New Home of Mahanandi: www.themahanandi.org

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