Mahanandi

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

Lemons and Limes

Lemons and Limes
Lemon, Key Lime, Sweet Lemon and Lime (Clockwise from 11 o’ Clock )
Jihva for Citrus ~ for this Week’s Indian Kitchen

Acidic and Tart - Lemon, Key Lime and Lime
Non-Acidic and Sweet - Sweet Lemon (Mitha Nimboo, Karinaaranga)
Sweet Lemons for sale in Chennai, Bharath
Lemons and Limes ~ for Optimal Health
Lime Topi for a Cat

~ Indira

Posted by Indira©Copyrighted in Limes/Lemons, Amma & Authentic Andhra, Indian Ingredients, Indian Kitchen, Citrus Family (Sunday February 24, 2008 at 12:22 pm- permalink)
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Ruby (Moro) Orange Juice

Photo Purchase Keywords: Orange, Fruits
(It takes money, time, effort and energy for food photography. Please don’t photosteal. Click on the links and purchase the photos legally to digital download and to print. Thanks.)

Ruby or Blood Orange
Ruby Orange Juice

Ruby orange has a barbaric sounding market name, but there is nothing barbaric in its taste. Sometimes oranges can be too tart, and tangerines can be too sweet. In ruby orange, the tart and the sweet come together to deliver a soul scintillating symphony. The rich maroon colored juice from this magnificent fruit commands cheers that would crescendo into a standing ovation with each sip.

This is my first time with ruby oranges. Cut and squeeze. Just plain juice. Sugar was not added or needed. Served it chilled for a greater taste. And, what a delight! Ruby orange will be a regular from now on at my home.

Note:
Ruby orange - History
Purchased at TJ’s

~ Indira

Posted by Indira©Copyrighted in Fruits, Citrus Family (Monday February 11, 2008 at 5:32 pm- permalink)
Comments (3)

The New Home of Mahanandi: www.themahanandi.org

In Season: Ruby Orange


Ruby or Blood Orange
Sweet and Tart ~ Ruby Orange

~ Indira

Posted by Indira©Copyrighted in Fruits, Citrus Family (Sunday February 10, 2008 at 6:37 pm- permalink)
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Flavors of Life ~ Banana Vendor

Banana Vendor by Sree of Sree's Canvas
Flavors of Life ~ Banana Vendor
Painting by Sree (Colored Pencils on Paper)

Many like her were selling bananas in front of the Virupaksha Temple at Hampi. The fruits were not offerings to God, but to the large number of cows in front of the temple! I don’t know whether you would agree; to me the banana is the most humble of all fruits. It’s available through the year and affordable to all. The banana selflessly offers itself to mankind. We eat both raw and ripe fruit, the stem of the plant and the banana flower. We use the banana leaves for religious offerings and cooking. I recently read somewhere that the nutrients lie in the ripe skin of the fruit. Any takers?:)

by - Sree

(Flavors of Life by Sree: Introduction)

Posted by Indira©Copyrighted in Arati Kaaya (Plantain), Bananas, Sree (Saturday January 19, 2008 at 12:26 am- permalink)
Comments (18)

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Pecan Persimmon Cake for Thanksgiving

Persimmon

“Do you dream in chocolate?”

The television ad voice for Lindt chocolate asks us.

I don’t dream in chocolate, but I do dream in recipes. The following combination is what I dreamt last weekend:

Persimmon coated with maple syrup
Pecans
Ghee and
Wheat-barley pancake flour

The pecan-persimmon cake turned out to be a vision in real life as well. A delectable, one of a kind dessert that taste buds never forget.

Pecans and Persimmon
Pecans and Persimmons

Recipe:

Pancake flour - 2 cups
Persimmon, 2 ripe fruits, peel the skin and finely cube - 1 cup
Pecans, finely chopped - ½ cup
Maple syrup - ½ cup
Ghee, melted and at room temperature - ¼ cup
Baking powder and crushed cardamom - ¼ teaspoon each

8 mini cake pans

Take the flour in a vessel. Add the persimmon, pecans, maple syrup and ghee. Sprinkle baking powder and cardamom. Stir in about half to one cup of warm water. Combine thoroughly. Divide the batter between the cake pans and spread evenly.

Pre heat the oven to 350 F. Place and bake the cakes to warm sunset hue, for about 20 to 30 minutes, until a knife inserted in the center comes out clean. Let cool and invert to serve.

Pecan Persimmon Mini Cakes
Just Out of the Oven ~ Pecan Persimmon Cakes in a Warm Sunset Hue

Pecan Persimmon Cake
Pleasures of Persimmons ~ Pecan Persimmon Cake


Recipe Source: My own creation
For this recipe, I used Maple Grove Farms brand buttermilk-honey pancake mix, which has both wheat and barley flours in it. The flour-mix worked beautifully and offered a great remedy to my egg-fruit combo cake phobia. I purchased this pancake mix from Fred Meyer’s grocery.
This is a egg-free cake, but it came out crumbly and flaky due to buttermilk in pancake mix. The acidity of buttermilk, warm water and maple syrup combo created cake crumbs full of flavor.

Posted by Indira©Copyrighted in All-Purpose Flour(Maida), Maple Syrup, Pecans, Persimmon (Monday November 19, 2007 at 1:57 pm- permalink)
Comments (38)

The New Home of Mahanandi: www.themahanandi.org

Pear and Persimmon ~ Pleasant Fruits of Fall

Pear and Persimmon ~ Pleasant Fruits of Autumn Season
Red Bartlett Pear and Persimmon

Posted by Indira©Copyrighted in Fruits (Sunday November 18, 2007 at 12:48 pm- permalink)
Comments (10)

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Pomegranate Yogurt

Pomegranate Yogurt
Pomegranate Yogurt ~ Food as Unexpected Beauty

I love fruit-flavored yogurts. I often make them at home with whatever fruit I have at hand. I cut and crush the fruit and mix with homemade yogurt. Depending on the fruit sweetness level, I usually add sugar or honey and salt to the yogurt. Takes only few minutes to prepare and offers a very cool way to end the meal. Also, no matter what time of day it is, a small cup of fruit-yogurt always has the power to cheer me up.


Homemade Yogurt ………………………..Pomegranate

Recipe:
(for two)
1 cup fresh homemade yogurt
1 pomegranate fruit, or 1 cup pomegranate seeds
Salt and Sugar ~ a pinch each, or to taste
********
Rinse, and make a shallow, vertical cut on the pomegranate. Separate the halves. Pull the fruit open and shell the seeds over a bowl. Add yogurt, also salt and sugar. Whisk the yogurt to blend well. Refrigerate for about half an hour. Serve and enjoy. The pure, sweet juice that pops out of ruby-red, gem like seedsacs combined with chilled yogurt, it’s a simple food with an extraordinary beauty.

Posted by Indira©Copyrighted in Yogurt, Pomegranate (Wednesday November 7, 2007 at 7:02 pm- permalink)
Comments (19)

The New Home of Mahanandi: www.themahanandi.org

Cranberry~Pomegranate Jam/Relish

Plump pomegranates and tart cranberries are in season right now here in Seattle. I purchased few pounds last weekend with the idea of preparing jam/cooked relish. I thought it would be fun to try something new with these two tart and fruity ingredients.

I’ve combined the cranberries with pomegranate juice and water. The sweetener was the jaggery. I let them simmer on medium heat to jam like thick consistency. It was an easy process.

I made pecan pancakes for lunch. The carbos and the bright tasting jam, I really liked the whole combination. People who go for unique flavors and anti-oxidant fanatics alike will enjoy this jam/relish, I think.


Pomegranate Seeds and Cranberries

Recipe:

2 cups pomegranate seeds
2 cups cranberries, rinsed
2 cups jaggery, crushed
1 cup water

Coarsely crush pomegranate seeds (blender, citrus juicer, food mill or with your hands). Pour through a coffee filter to remove the seeds and extract the juice. (I carried this process somewhat carelessly, thinking few escaped seeds won’t hurt, but I will be taking extra precautions next time to remove seeds completely.)

Take pomegranate juice, cranberries and jaggery in a wide pot. Add water. Bring to a boil. Then simmer, uncovered for about 15 to 20 minutes, till the cranberries pop and the whole thing thickens to jam like consistency. Let cool and store in a clean jar.

Enjoy with pancakes, or as bread/ chapati spread.


Cranberry~Pomegranate Jam/Relish

Posted by Indira©Copyrighted in Jaggery, Cranberries, Pomegranate (Tuesday November 6, 2007 at 7:34 pm- permalink)
Comments (21)

The New Home of Mahanandi: www.themahanandi.org

Banana Biscuits (Mangalore Buns)

These habit-forming sweet banana biscuits are easy to like. I surely can say that judging from the speed at which they get gobbled up every time I make them.

The recipe is based on traditional Mangalore buns. Honeyed fragrance and creamy sweetness of banana could be felt and tasted, but it would not over-power the taste buds. A good and fun snack.


Banana Biscuit Dough Rolled and Cut to Squares

Recipe:
(for 20 to 25 small biscuits)

1 cup maida (or all-purpose flour)
1 ripe banana
2 tablespoons sugar
1 tablespoon melted ghee
¼ teaspoon cardamom powder
Peanut oil to deep-fry

Blend or mash banana and sugar to smooth consistency. Add to flour.
Stir in cardamom and ghee. Mix to prepare tight dough. Rest for an hour.
Divide the dough to lemon sized rounds and roll out each round to a thin circle.
Cut to squares like shown in the image and deep-fry to gold.

Regular chapati style pressing yields soft and chewy biscuits. For crispy and crunchy biscuits, press out the dough to thin.

If you’d like to take it up a notch, dip the fried biscuits in sugar syrup like we do in jilebi or roll them in sugar like beignets.


Banana Biscuits ~ for JFI:Bananas, Hosted by Mandira of Ahaar

Posted by Indira©Copyrighted in All-Purpose Flour(Maida), Bananas, Indian Sweets 101, Jihva For Ingredients (Monday October 1, 2007 at 7:52 pm- permalink)
Comments (23)

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Beautiful Bananas ~ Small Variety


Small Variety Ripe Bananas ~ for this week’s Indian Kitchen

**************

Weekend Reading:
Blogger to Wordpress ~ The Move
Wordpress 2.3 and Movable Type 4 ~ The Comment Exchange
The Saga of a Lemon Rasam
Mavalli Tiffin Room ~ MTR

Posted by Indira©Copyrighted in Indian Ingredients, Indian Kitchen, Bananas (Sunday September 30, 2007 at 6:00 pm- permalink)
Comments (12)

The New Home of Mahanandi: www.themahanandi.org

Chilled Cherry Yogurt

Diminished appetite and constant need for something cool, it’s that kind of hot day here in Seattle.

To revive the sweltering spirits, I had to prepare something pleasant. Sweet and juicy, in rich mahogany color, Washington state’s own beautiful bing cherries came to the rescue. Few cherries halved, pitted and mixed with yogurt, then refrigerated for half an hour. Preparing chilled cherry yogurt at home is a simple process with delightful results.

Yesterday’s ratatouille reheated with pasta and freshened with mint, plus chilled cherry yogurt ~ Our meal today

Recipe:
(for two)
2 cups fresh homemade yogurt
15 cherry fruits
Salt and Sugar ~ a pinch each
********
Rinse and cut the cherries in half. Twist, separate the halves and pullout the pit.
Add salt and sugar to yogurt. Whisk the yogurt to smooth or buzz in a blender.
Stir in the cherries. Refrigerate for about half an hour. Enjoy the chilled cherry treat!

Posted by Indira©Copyrighted in Fruits, Cherries, Yogurt (Wednesday July 11, 2007 at 9:05 pm- permalink)
Comments (18)

The New Home of Mahanandi: www.themahanandi.org

Jackfruit~Banana Cake

Finely Chopped Jackfruit Pieces
Jackfruit ~ Finely Chopped

Jackfruit and bananas may seem an unlikely combination, but the soothing sweetness of banana is the perfect antidote to the tingly-ness effect of jackfruit. Also, baking a coffee cake is a good way to use the surfeit of super-yield fresh jackfruit or leftover canned fruit. This is an easy as well as delicious dessert that tastes much naughtier than it really looks.

Recipe:

1. In a bowl, take 2 cups of all-purpose flour, add a cup each - finely chopped jackfruit, cashews and golden raisins. Stir in a teaspoon of baking soda, baking powder and cardamom powder. Also half cup of sugar. Mix.

2. Mash two ripe bananas to smooth paste and add to the flour mixture.

3. Add about quarter cup of melted ghee (or oil) and one to two cups of warm milk or water to the flour mixture.

4. Stir the ingredients to combine them thoroughly. Pour the batter into a greased cake pan. Level evenly.

5. Bake the cake in a preheated 350 F oven for about 30 to 40 minutes or until a knife inserted in the cake comes out clean. Cool to room temperature. Cut and serve.

This cake is like something you see at an organic aisle of bread/cake section in a grocery shop. Dense, full of fruit and nut, moist but not at all crumbly.

Cake Batter Ready for Baking
Cake Batter Ready for Baking


Hot Cake Fresh Out of Oven

Cake Reversed onto a Plate and a Piece sliced
A Piece of Jackfruit~Banana Cake for JFI:Jackfruit at Jugalbandi


Recipe Source: My Own Creation
You can find jackfruit - fresh, frozen and canned at Asian grocery shops.

Posted by Indira©Copyrighted in All-Purpose Flour(Maida), Cashews, Bananas, Sugar, Jihva For Ingredients, Jackfruit (Panasa) (Thursday May 31, 2007 at 9:37 pm- permalink)
Comments (23)

The New Home of Mahanandi: www.themahanandi.org

Honeyed Jackfruit with Raspberry Granita

Finely chopped ripe jackfruit tossed with honey and served with a scoop of raspberry granita. Another simple jackfruit dessert that tastes refreshing especially after a spicy meal. A cool treat for JFI-Jackfruit.

Posted by Indira©Copyrighted in Fruits, Jihva For Ingredients, Jackfruit (Panasa) (Wednesday May 30, 2007 at 9:38 pm- permalink)
Comments (17)

The New Home of Mahanandi: www.themahanandi.org

Pala Kova Filled Jackfruits

Pala Kova Panasa Thonalu :

Ripe Jackfruit
Jackfruit

Jackfruit is known to make people leap.

Jumping jacks or darne se gayab, the fruit dinosaur incites strong reaction in many. For us, it’s always been a lovable giant. The crusty exterior masks the sweet tasting, nutritional delights inside and ripe fruit perfume alone makes up the lack of outside glamour. This enchanting giant of fruit kingdom is finally getting its Jihvā fame, thanks to laudable choice by the Bee and Jai of Jugalbandi. Jackfruit is the June Jihvā Ingredient.

My contribution to Jihvā Jackfruit is this. Ripe jackfruit filled with homemade Pala Kova. Even if you don’t like Pala Kova, the jackfruit will be there to satisfy the sweet tooth.:), or vice-versa.

Jackfruit Filled with Pala Kova
Jackfruit Filled with Pala Kova (Pala Kova Panasa Thonalu)~ for JFI Jackfruit

Recipe:
Prepare Pala Kova following the recipe directions listed here.
Fill the jackfruits with Pala Kova.
Enjoy!

Posted by Indira©Copyrighted in Jihva For Ingredients, Jackfruit (Panasa) (Tuesday May 29, 2007 at 9:17 pm- permalink)
Comments (15)

The New Home of Mahanandi: www.themahanandi.org

Taati Munjalu (Toddy Palm Seeds)

 Taati Munjalu (Toddy Palm Seeds)

Taati Munjalu (Toddy Palm Seeds) ~ For this Week’s Indian Kitchen

Popular summer fruit of India (Andhra), the toddy palm seeds (Taati munjalu) are a delicate halwa/jelly like fresh fruits prized for their sweet, tender flesh and refreshing sugary water inside. They appear in the market in early summer and the season is usually short.

Taati munjalu (toddy palm seeds) are treasured similar way like tender coconuts for us. They are divine fruits!

Taati Munjalu (Toddy Palm Seeds) - Whole and Sliced to Quarters


Purchased at Viet Wah, Seattle

Posted by Indira©Copyrighted in Fruits, Amma & Authentic Andhra, Indian Ingredients, Indian Kitchen (Sunday April 8, 2007 at 8:18 pm- permalink)
Comments (56)

The New Home of Mahanandi: www.themahanandi.org

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