Mahanandi

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

Kobbari Kaaram


Coconut sweetness
Curry leaves aroma
Chillies divine spiciness
Chana dal and Urad dal nutty crunchiness

That is kobbari kaaram. The traditional, famous spice powder from Andhra Pradesh, India. The secret to success of this spicy powder lies in slow-roasting of ingredients to seductive gold color. As you can see, there is a lot going on in this deceptively simple spicy powder.

Some recipes make us feel defeated while also stirring in the feelings of joy. Kobbari Kaaram is one such recipe for me. It has too much amma (mother) association and attached memories to it. While standing in front of the stove, waiting for the ingredients to reach that perfect gold color, the deep longing for gentle landscape of my childhood days was too much to feel. But once I finished the preparation and started to dip the warm gheelious rice-ravva upma rounds in kobbari kaaram, I rolled back to my routine content self and began to make happy cooking plans.


Oven-Dried Coconut, Toasted Curry Leaves, Roasted Dried Chillies, Chana dal and Urad dal

Recipe:
2 cups – thinly sliced dried coconut pieces
Quarter cup each – chana dal and urad dal
20 fresh curry leaves
15 dried red chillies – Indian variety
1 teaspoon – sea salt

Break a fresh coconut. Remove the coconut from shell. Thinly slice and spread the pieces on a baking pan and bake/ovendry to pale brown color at 200 F. Or simply sun-dry the coconut pieces to golden brown, like we used to do at Nandyala.
Place an iron skillet on stove-top, on medium heat. Once the skillet is hot, reduce the heat to low and one after another, add and roast chana dal, next urad dal and finally red chillies to pale brown color. Mix frequently and take care not to black the ingredients. Remove each one to a plate. In the end, coat the skillet with a teaspoon of peanut oil. When the oil is hot, add and toast curry leaves to gold color. Remove to a plate.

Let the ingredients come down to room temperature. Both texture-wise and taste-wise, this is important. Go sit down and wait.

When they are cool enough to touch, take the coconut pieces, roasted ingredients in a Sumeet style mixie jar. Add salt and grind to fine powder. Store the kobbari kaaram in a clean glass jar. Kobbari kaaram tastes great with all types of breakfast items like upma, pongal, dosa, idly and also on stir-fried vegetables like bell peppers, potatoes, brinjals, ridge gourd and okra etc. It’s a good thing to have in the kitchen.

Kitchen Notes:
I prefer either Ballari coconut or fresh coconut for this recipe because of their superior taste.
(From Telugu to English : Kobbari=coconut, Kaaram=Chilli)

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Coconut (Dry),Dried Red Chillies,The Essentials (Monday August 13, 2007 at 5:57 pm- permalink)
Comments (22)

The New Home of Mahanandi: www.themahanandi.org

Roasted Red Capsicum Chutney

Red Bell Pepper Chutney

Of all different colored bell peppers (capsicums), I like the red ones. Red bell peppers are matured green bell peppers and when bell pepper ages, not only the color but the flavor also changes. They become sweet, which is a surprise. Usually maturing into red signals the more fierce kind of flavor in vegetables, but here they mellow.

This favorite chutney of mine is prepared by roasting red bell peppers, onion and dried red chillies and by blending them including peanuts, jaggery and tamarind juice. The result is one of the flavorful and easiest Bharath-inspired chutneys you will ever try. Tastes superb with all the breakfast items, like idly, dosa, upma and also with rice, chapati or as a spread and dip for snack items.

Red Bell Peppers, Onion, Garlic, Dried Red Chillies, Roasted Peanuts, Tamarind and Jaggery - Ingredients for Red Bell Pepper Chutney
Red Bell Peppers, Onion, Garlic, Dried Red Chillies, Roasted Peanuts, Tamarind and Jaggery

Recipe:

Cut to big chunks:
2 big red bell peppers
1 medium sized onion
6-8 dried red chillies
1 garlic clove

Saute:
Heat about 1 to 2 tablespoons of peanut oil in a skillet.
Add and Saute the cut vegetables and dried red chillies on high heat. The vegetables should be very well browned and soft. Remove them from heat and allow to cool.

Meanwhile Soak and Roast:
Small Lime sized tamarind in half-cup of warm water for about 10 minutes. Or microwave for 30 seconds – This is to soften the tamarind, so it can blend well.
Roast half-cup of peanuts till golden and remove skins. Store-bought un-salted, roasted peanuts are fine too.

Blend, in a blender or in a mortar using a pestle:
All the roasted vegetables
Tamarind, along with the water it soaked in.
Half cup of roasted peanuts
½ tablespoon of powdered jaggery
¼ tsp of salt or to taste
Grind them together to coarse puree, without adding any extra water.

Remove to a cup and serve with your favorite breakfast/lunch/supper items.

Red Bell Pepper Chutney and Besan Dosas
Besan Dosa and Red Bell Pepper Chutney


This recipe was first published on Mahanandi on June 20th, 2006.

Posted by Indira©Copyrighted in Revisiting Old Recipes (Tuesday July 17, 2007 at 9:10 pm- permalink)
Comments (28)

The New Home of Mahanandi: www.themahanandi.org

Savory Treats ~ Ponganalu

In our homes, whenever relatives from other regions of Andhra or from other states visit us for holidays, out comes the “ponganala Pennam”(ponganala skillet). Round, golden colored ponganalu, hot off from the skillet, always elicits oohh… aahh… from our relatives and from their weird offspring (are there any other kind?:) ). Because they are unique to our region, preparing them is our showoff kind of thing to out of staters who were related to us by marriages etc.

Preparing ponganalu, it’s all in the skillet . Right kind of skillet delivers or breaks a ‘ponganam’. Nothing can beat an old world style, well seasoned iron skillet. They are the best and the place where you can buy is of course India. I’ve seen some non-stick skillets here in US in some Indian shops lately. They are also fine, if you don’t mind the non-stick coating.

Recipe:
For 3 to 4 batches of Ponganalu

Ponganala batter:
1 cup rice
½ cup urad dal

Soak rice and urad dal in water for about 6 hours. Drain (reserve the water) and grind them into smooth batter adding just enough water (add the drained water that was kept aside). The consistency of the batter must be thick, like idli batter or like condensed milk (commercial kind). Take the batter into a big vessel, cover and let it sit overnight in a warm area for fermentation.
(Sour and dayold dosa batter is perfect to prepare ponganalu.)

Ingredients to prepare ponganalu
Rice-Urad Dal Batter and Ingredients ~ to Prepare Ponganalu

Seasoning (Add to the overnight fermented batter):
1 big red onion or 6 shallots – finely chopped
(Because we mix them in the batter raw, avoid yellow onion for its smell & awful rawtaste)
4 green chillies – finely chopped
Few springs of cilantro – finely chopped
A fistful of chana dal (soaked overnight)
1 teaspoon of cumin
½ teaspoon of turmeric and salt
Add all these ingredients to the batter and mix thoroughly.
Also prepare peanut or coconut chutney.

Cooking: Place the ponganala skillet on medium heat. Add few drops of peanut oil into each impression. With a spoon or with a piece of paper towel, rub oil around, to season the skillet. When the skillet is hot and ready, proceed like this, following the images.


Pour a ladleful of batter into each impression.


Once all impressions are filled, cover the skillet with a lid and cook on medium heat for about 5 minutes undisturbed.


Remove the lid; The batter will be set by now. Gently lift the ponganalu with a “ponganala lifter” or with a spoon. If properly cooked, they should come out easily without sticking to the skillet. If not, cook them for few more minutes.


Turn each one to opposite side to cook.


Cook them another 5 minutes on medium heat undisturbed. Gently lift them from out of the skillet. When properly cooked they should come out easily without sticking to the skillet. If not, cook for few more minutes and remove all to a plate. Season the skillet with oil, and repeat the steps again to cook another batch. Medium heat is the key.(Cooking them on high heat in a hurry or on too low heat won’t work- usually the outcome will be messy, sticky ponganalu instead of golden rounds.)


Ponganalu with peanut chutney – Breakfast worth getting up early for.


This recipe was originally published on March 20th, 2006 on Mahanandi.

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Ponganalu ~ Sweet and Savory
Ponganalu - Sweet Treats Ponganalu with Spinach and Sara Pappu

Posted by Indira©Copyrighted in Revisiting Old Recipes (Tuesday July 3, 2007 at 9:28 pm- permalink)
Comments (13)

The New Home of Mahanandi: www.themahanandi.org

Recipe List

This is the list of recipes that I blogged from March 26th 2005 to April 30th 2007 on Mahanandi. I hope you enjoy browsing the list while I am on a mini summer break. See you again on Saturday June 23rd. Take care!

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Browsing, buying and prepping the ingredients. Planning and preparing the recipes and meals. Plating and photographing the end result. Putting it all into words and photo plus recipe editing. Publishing and people interacting. 2 years, 260 recipes and 2000 food photographs.
My hobby and my passion. My work in a list form:

Breakfast:

Upma:
Buttermilk Upma
Couscous Upma
Cracked Wheat Upma
Hominy Grits Upma
Oatmeal Upma
Puffed Rice Upma (Borugula/Murmura Buggani)
Ragi Mudda (Ragi Sankati)
Rice Ravva Upma (The Arisiupma Trilogy) ~ By Janani
Tomato Bath

Idly/Dosa/Utappam/Pancake and Some:
Besan Dosa (Besan ka Cheela, Puda or Socca)
Idly
Masala Idly
Masala Dosa
Pesarattu
Pesarattu with Sprouted Moong Dal
Ragi Dosa (Ragi Utappam)
Wheat Flour Dosa (Goduma Dosa)
Ponganalu
Ponganalu with Spinach and Sara Pappu(Chironji)

Kura, Vepudu, Poriyal, Thoran or Dry Curries:
(Indian Salads With Minimum Saute)

Aloo Methi
Aloo Vepudu (Potato Fry)
Amaranth-Coconut Curry (Thotakura Vepudu)
Amaranth-Green Brinjal Curry (Poluru Vankaya Thotakura)
Banana Pepper Curry
Beans Curry (Indian, French and Lima)
Beetroot Curry
Beetroot, Red Cabbage, Red Beans Curry
Beetroot & Carrots – Steamed
Bitter Gourd Curry (karela)
Bitter Gourd Chips
Boiled Peanuts with Salad Greens ~ Spring Salad Synergy
Brinjal-Ginger Curry
Brinjal (Eggplant) Curry
Brinjal with Besan (Besan Baingan)
Broadbean Curry (Chikkudu Podi Kura)
Brussels Sprouts Curry
Brussels Sprouts~Potato~Green Garbanzos Curry
Cabbage Curry
Capsicum (3 color) Saute
Capsicum Curry
Chayote Curry (Bengaluru Vankaya Kura)
Cluster Beans Curry (Matti kaayalu, Gawar Beans)
Cluster Beans Curry -2 (Matti Kaayalu, Gawar Beans)
Dondakaya Curry (Tindora Fry)
Hot Stuffed Cherry Peppers
Mango Salsa
Okra Curry (Bendi Fry)
Okra in Yogurt Sauce
Plantain (Arati Kaaya) Curry
Plantain Curry with Mustard Paste (Arati Ava Pettina Kura)
Paruppu Usli with Gawar Beans
Paruppu Usli with Green Beans
Red Radish Curry
Red Radish – Potato Curry
Ridge Gourd Curry (Beerakaya Kura)
Ridge Gourd-Dill Curry (Turai-Suwa Curry)
Ridge Gourd-Methi Curry (Beerakaya Menthi kura)
Silk Squash Curry (Neti Beerakaya Kura)
Spinach Curry

Curries With Gravy/Sauce (Kurma/Stew/Pulusu):

Home Classics ~ Scrumptious Subjis
Banana Pepper-Baby Aloo Curry
Bottle Gourd Kurma (Sorakaya-Pappula Pulusu)
Bottle Gourd in Sesame Sauce
Bottle Gourd in Yogurt
Brinjal – Potato Curry
Brinjal – Chickpeas Curry (Baingan Chole)
Brinjal – Stuffed Curry (Gutti Vankaaya Kura)
Brinjal – Stuffed Curry (Nune Vakaya Kura)
Brinjal Babies in Masala Sauce (Gutti Vankaya Kura-2)
Broadbean Curry (Chikkudu Pulusu)
Capsicum in Peanut Sauce
Capsicums – Stuffed
Chayote in Chilli Sauce (Bengaluru Vankaya Kurma)
Drumsticks Curry(Munaga Kaaya)
Kadala Curry (Black Chickpeas in Coconut Milk)
Lima Beans Curry
Mango – Sesame Curry
Masala Turnips(Shalgam)
Methi Chole (Fresh Fenugreek~Chickpeas Curry)
Methi Matar Malai
Nimona (Fresh Peas Curry)
Okra~Split Pea Stew (Afghan Inspired)
Plantain – Moong Bean Curry
Portabellas in Sesame Sauce
Potato Kurma
Potatoes in Tamarind Sauce (Aloo Pulusu)
Potato-Brinjal Curry with Punjabi Wadis
Ridge gourd Kurma (Beerakaya Pulusu)
Sarson da Saag (Mustard Greens, Spinach and Paneer)
Tindoras in Sesame Sauce (Dondakaya-Nuvvula Pulusu)
Zucchini Kurma

Restaurant Popular:
Aloo Chole (Potatoes & Chickpeas)
Aloo Dum (Potatoes in Cashew Sauce)
Aloo Gobhi (Potato & Cauliflower)
Chana Masala (Chole)
Palak Paneer
Paneer Jalfrezi (Kadai Paneer)
Paneer Naanini

egg :

Egg Kurma

Dazzling Dals: Dal~Rasam~Sambar

Dal (Pappu):
Amaranth Dal (Thotakura Pappu)
Brinjal Dal (Vankaya Pappu)
Fenugreek Dal (Menthi kura Pappu)
Gongura Pappu (Ambadi Dal)
Khatti Dal ~ Hyderabad Style
Lemon Cucumber Dal (Budamkaya/Dosakaya Pappu)
Mango Dal (Maamidi Kaya Pappu)
Ridgegourd Dal (Beerakaya Pappu)
Spinach Dal (Palakura Pappu)
Spinach – Garlic Dal
Spinach Mango Dal (Palakura Pullakura)
Spinach-Split Pea Dal
Tomato Dal (Tomato Pappu)
Tindora Dal (Dondakaya Pappu)

Moongdal Aamti with Kokum and Goda Masala
Moongdal with Ridgegourd (Beerakaya/Turai Pesara Pappu)

Rasam (Charu~Pappucharu):
Bhakshala Rasam (Puran Poli/Holige Rasam)
Pappuchaaru with Bendakaya (Bendi/okra)
Moong Dal Rasam (Pesara Chaaru)
Plain Toordal Rasam (Chappidi Pappuchaaru)
Tomato Rasam
Taro Root Rasam (Chaama Dumpala Chaaru)

Pachhi Pulusu (Cold, No-Boil Rasams):
Peanut Pachhi Pulusu (Peanut Cold Rasam)

Sambar:
Okra Sambar (Bendakaya Sambar)
Pacha Sambar: Sambar with Fresh Green Spices
Shallot Sambar (Ulli, Baby Onions Sambar)
White Radish Sambar (Mullangi Sambar)

Rice and Grains:

Festival Rice:
Chitrannam(Lemon Rice)
Mango Pulihora
Mango-Coconut Pulihora (Mamidi Kobbarannam)
Yogurt Rice with Mangoes (Mamidi Pandu Perugannam)

Pulagam ~ Sankranthi Tradition
Pongal (Pongali) ~ Classic Centuries-Old Recipe
Vegetable Pongal ~ A Pleasing Meal

Pulao (Masala Annam, Pilaf, Fried Rice):
Methi~Nariyal Pulao (Fresh Fenugreek-Coconut Pulao)
Mint Fried Rice (Pudina Pulao)
Red Radish Pulao
Tomato~Basmati Pulao

Otherthan White ~ Rice and Grains from India:
Rosematta Rice (Kerala Red Rice)
Millet Rice (Korrannam or Korra Buvva)

Rice Noodles:
Paneer Pad Thai with Bok Choy
Rice Noodles and Tofu in Fiery Peanut Sauce

Chapati/Naans/Parathas/Roti:

Avocado Chapati
Punjabi Naan
Sorghum Roti (Jonna Rotte, Jowar Roti)

Chutneys/Pickles/Spicy powders:

Chutney/Pacchadi (using Rolu/Ural/Mortar & Pestle):
Brinjal~Jaggery Chutney (Vankaya-Bellam Chutney)
Coconut Chutney – Raw
Gongura Chutney (Ambadi, Sour Greens Chutney)
Onion Chutney
Ridgegourd (Beerakaya) Chutney

Chutney/Pacchadi (using mixer/blender/food processor):
Coconut Chuteny (Kobbari Pacchadi)
Coriander~Pappula Chutney
Coriander – Tomato Chutney
Methi Chutney (Fenugreek, Menthi Chutney)
Peanut Chutney (Palli, Buddala Pacchadi)
Peanut~Jaggery Chutney (Tiyya Buddala Pacchadi)
Red Bell Pepper Chutney

Pickles (Uragaya):
Amla Pickle (Usirikaya)
Crunchy Cucumber
Sweet Lemon Pickle (Mitha Nimboo Chutney)
Lime Pickle

Spicy Powders(Podulu):
Idly kaaram Podi
Red Chilli-Garlic Powder
Spicy Dalia Powder (Pappula Podi)

Snacks For a Rainy Day ~ Deep Fried & Oven Baked:

Deep Fried in Peanut Oil
Bajji/Pakora
Stuffed Green Chilli Bajji (Mirchi Bajji)
Mirchi Bajji ~ Hyderabad Style
Egg Bhajji

Blackeye Beans Fritters (alasanda vada)
Little Golden Parcels (Samosas with a Twist)
Murukulu
Plantain Chips

Oven Baked:
Egg Puffs Prepared with Parathas (Puffy P Egg)
Green Chickpea Kababs (Hare Chane Ki Seekh)
Oven-Roasted Red Potatoes
Microwave Potato Chips
Stuffed Baby Portabellas
Taro Root Chips (Chaama Dumpa/Arvi) ~ Oven Baked

Traditional Sun~Dried Snacks of India
(Vadiyam, Papadam, Appadam etc):

Majjiga Mirapa (Sundried Yogurt Chillies, Dahi Mirchi)

Traditional Indian Sweets:

Festival Sweets:
Bellam Paramannam (Jaggery Rice) ~ Sankranthi Sweet
Bhakshalu (Bobbatlu, Puran Poli, Holige) ~ Ugadi/Dasara Sweet
Chana Dal Payasam (Sanagapappu Payasamu)
Kudumulu ~ Vinayaka Chavathi Sweet
Moong Bean Payasam (Pesarapappu Payasam)
Paramannam (Sweet Rice)
Sabudana Payasam (Saggubiyyam Kheer)
Sesame Spheres (Nuvvula Mudda, Til Laddu) ~ Nagula Chavathi Sweet
Sweet Pongal (Tiyya Bellam Pongali) ~ Sankranthi Sweet

Mithai:

Banana Halwa (Nenthra Pazham Haluva) – By Kerala Girl
Besan-Coconut Burfi (The 7-cup Magic)
Borugula Laddu (Murmura Laddu, Rice Crispies)
Cashew Sweet (Kaju Tikki / Jeedipappu Paakam)
Cashew-Walnut Laddu (Jeedipappu-Akhrot Burfi)
Coconut Burfi (Kobbari Lauzu)
Gulab Jamuns with Sweet Potato
Jaggery~Coconut Puffs
Jaggery~Tamarind~Cumin Candy
Mango – Strawberry Popsicles
Mysore Pak
Pala Kova (Doodh Peda)
Pumpkin Halwa with Almonds
Ripe Plantain Sweet (Pazham Puzhungiyathu)
Sunnundalu (Urad Dal Laddu)
Walnut Burfi (Akhrot Laddu)

Refreshing Drinks/Ice:

Masala Chai
Pomegranate Sherbet (Anar/Danimma Sherbet)
Ragi Malt
Sonti Coffee and Sonti Tea (Dried Ginger Coffee and Tea)
Sonti Kashayam (Dried Ginger Ale)
Watermelon Granita with Cherries

How to Prepare? Some Basics:

Ganji Flavored with Curry Leaves
Ginger, Garlic, Coriander Paste (Allam Vellulli Kottimera Mudda)
Homemade Coconut Milk (Kobbari Paalu)
Homemade Ghee (Neyyi)
Homemade Neem-Clove Tooth Powder
Homemade Paneer
Homemade Yogurt (Perugu, Curd)
Jaggery (Bellam, Gur)
Popu or Tadka (Tiragamata) ~ The Technique

Yogi Diet (Food of Fasting Days):

Guggullu – Alasanda (Black Eye Beans)
Guggullu – Fresh Peas
Guggullu – Pesalu (Moong Beans)
Guggullu – Sanagalu (Chickpeas)

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Bread/Burger/Pizza/Pasta

Bread:
Cornbread – Skillet Style with Okra Topping
Cornbread – Upside-Down with Cranberries
Cornmeal – Cabbage Muffins
Honey Whole Wheat Bread
Sesame Buns

Burger(Cutlet):
Aloo Tikki Burgers
Lentil-Almond Burgers

Pizza:
Egg Pizza (Paratha+Frittata)
Pizza with Red Beans and Tomato Chutney
Steelers Pizza

Pasta (Noodles):
Lasagna Rolls – Indian Way
Melon Seed Pasta with Veggies
Pasta in Basil-Spinach-Cashew Sauce
Pasta in Cherry Tomato Sauce
Pasta in Red Bell Pepper Sauce
Penne Marinara with Fresh Goat Cheese

Sugary Desserts – Cakes, Cookies, Jams, Pies and Tarts:

Banana-Walnut Cake
Carrot Cake
Date Cake (Kharjuram Cake) with Honey and Walnuts
Chocolate-Chilli-Pecan Mini Cakes
Mango – Strawberry Scones

Burger and Fries – The Sweet Kind
Chestnut-Almond Cookies
Dark Chocolate Covered Sweet Sesame Spheres
Ebleskivers (Sweet Ponganalu) with Mango Sauce
Ma’amoul (Dates and Pistachios Filled Cookies)
Walnut-Coconut Caramel Toffee

Cranberry Jam
Cranberry~Clove Marmalade
Mango Jam

Cherry Clafouti
Peach Pie – Lattice Topped
Fruit Tart
Mini Custard Tarts

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New Traditions:

Holiday Treats ~ Roasted Chestnuts
Oatmeal with Old~Fashioned Oats
Soymilk – Homemade
Soymilk Skins (Yuba) – Yuba Wrapped Potato Curry Rounds and Soymilk Halwa
Wild Rice

Bhakti~Bhukti (Divine and Dine Series about Temple Traditions):

Sri Venkateswara Temple ~ Pittsburgh, PA, US
Vrindaban and Krishna Prasadam ~ Wheeling, West Virginia, US

Cookbook Reviews and Interviews:

Cooking at Home With Pedatha ~ Review, Interview and a Recipe
Tandoor: The Great Indian Barbeque ~ Review, Poem and a Recipe
Grains, Greens, and Grated Coconuts ~ Review and Recipe By Veena Parrikar

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Joy in Effort ~ Personal and Team

Thumbnail Gallery of Mahanandi’s Recipes
101 Indian Sweets – Photo Gallery

Jihva For Ingredients ~ Mango
Jihva For Ingredients ~ Greens
Independence Day Food Parade ~ August 15th, 2006

Dining Hall
Food Blog Desam
Mahanandi’s Food Blog List

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Posted by Indira©Copyrighted in Revisiting Old Recipes,Zen (Personal) (Tuesday June 12, 2007 at 9:31 am- permalink)
Comments (25)

The New Home of Mahanandi: www.themahanandi.org

Chana Dal~Amaranth Curry from Nandyala

Sanagaballa Thotakura :


Fresh Amaranth Leaves (Red Spinach, Thotakura)

Regional Cuisines of India (RCI), a fresh food blogging event is started by Lakshmik of Veggie Cuisine last month. I loved this event idea very much. Great opportunity for those of us who would like to move away from restaurant created regional cuisine constraints. For example, stereotypes always associate dosa, sambar, green beans-coconut curry/poriyal and laddus with South India. The four southern sister states of India, share these. They are the Kohinoors, I agree but explore further, the chance to write/learn about the khajana of gems that sustain individual home plates are plenty. Certain recipes are much hard to find than others and that location is different for every enthusiast. You never quite know where you will find that great regional gem recipe that speaks to you. That’s why I am attracted to this concept very much. For this month, RCI is celebrating Andhra Cuisine and is hosted by lovely Latha of Masala Magic.

Although I am from Andhra Pradesh, India, I don’t dare to speak for all Andhra vasi. What can I do is to share my family recipes from Nandyala. My mother and father, my in-laws, they are all from this town and surrounding villages. The relations we have in this town go back at least 4 generations. The roots are deep. Nandyala may be a tiny town in Andhra but it sparkles like an electric dream at my blog, Mahanandi. Vijay and I are the first ones in the family who moved so far away from Nandyala. I think, that explains why the pull is so strong for us.

RCI provides me another chance to share Nandyala bounty. One special recipe is Chana dal-Amaranth Curry. The ingredients are all from around here (Seattle), but the method is from Nandyala. Fresh amaranth leaves and chana dal saut�ed with onions, grated coconut and green chillies make a deeply satisfying curry that tastes great with sorghum roti or with chapatis. Very tasty, very much Nandyala! Another must try for amaranth fans.


Chopped Amaranth Leaves and Chana Dal (Pre soaked in water)

Recipe:

I bunch fresh amaranth – washed and finely chopped, about 2 quarts
Half cup chana dal – soaked in water for about 2 hours
1 jumbo red onion – finely chopped
2 tablespoons of coconut and 5 green chillies – grind to smooth

Popu or tadka ingredients –
1 tablespoon peanut oil
¼ teaspoon minced garlic, cumin and mustard seeds

Heat oil in a wide skillet. Add and toast garlic, cumin and mustard seeds.

Add and saute onion and chana dal on medium heat for about 5 minutes. Onions become soft and chana dal turns to crisp.

At this stage, stir in the chopped amaranth leaves, along with coconut-green chilli paste, turmeric. Mix once and cook on medium-high, covered for couple of minutes until the leaves wilt. Increase the heat. Remove the lid and cook another couple of minutes until the water evaporates from the skillet. Sprinkle salt in the end, mix and serve hot.

The soft nutty chana dal plus potent amaranth makes a great combination and tastes quite good when eaten with sorghum roti or with chapatis.


Sanagaballa Thotakura with Chapati (Chana Dal Amaranth Curry with Chapati)
~ A recipe from Nandyala to Latha’s RCI Andhra Cuisine Event

Recipe Source: Amma

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Chana Dal,Thotakura (Amaranth) (Tuesday May 8, 2007 at 10:37 pm- permalink)
Comments (27)

The New Home of Mahanandi: www.themahanandi.org

JFI-WBB Event: Green Leafy Vegetables

Green leafy vegetables demand respect! Delicate leaves of ethereal beauty, they are a test of the cook’s patience and prudence. From plucking the leaves to preparing and presenting them in an appetizing manner, they present quite a challenge. As with many matters in life, deal with a light hand and greens will reward you by being tasty and nutritious. Use a heavy hand, they will wilt and weep into nothingness. The spirit or saaram of the greens disappears just like in any abused case. No wonder then, even the experienced cooks use caution and a gentle touch, when it comes to handling greens.

By combining different types of greens, and by accentuating each preparation with the appropriate seasonings and garnishes, it is easy to create a different dish with green leafy vegetables everyday of the year. Fresh leaves, tender stalks, sprouts, sprigs and herbs, each with its own varied texture and complex flavors present an opportunity for the sensitive cook to ceaselessly creative, and also to reflect on the nourishing nature of mother earth.

That is what we, the food bloggers did for “Going Green -JFI:WBB Event”.

Raw, baked, boiled, deep fried, stir-fried, steamed, sauteed, sauced and saucy – some well-treated and some veg-vandalized:), all done of course with well-intentioned love and affection. Here they are – green leafy vegetables in their glorious avatars presented in all colors of rainbow.

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Palak, Palakura, Palang, Keerai (Spinach)

Spinach-Cheese Rolls ~ from Sunita of Sunita's World
Spinach-Cheese Rolls ~ from Sunita of Sunita’s World

Money Bags Florentines with Spinach ~ from Suganya of Tasty Palettes
Money Bags Florentines with Spinach ~ from Suganya of Tasty Palettes

Palak Pakodis with Sweet and Hot Green Chutney ~ from Sharmi of Neivedyam
Palak Pakodis with Sweet and Hot Green Chutney ~ from Sharmi of Neivedyam

Nachani Kobi Palak Kabab (Ragi-Spinach Kababs) 
~ from Anjali of Anna Prabrahma
Nachani Kobi Palak Kabab (Ragi-Spinach Kababs) ~ from Anjali of Anna Prabrahma

Palang Saag er Chop (Spinach Cutlets) ~ from Sandeepa of Bong Mom's Cookbook
Palang Saag er Chop (Spinach Cutlets)
~ from Sandeepa of Bong Mom’s Cookbook

Spinach-Egg Cookies ~ from Tigerfish of Teczcape
Spinach-Egg Cookies ~ from Tigerfish of Teczcape

Spinach and Chicken Lasagne ~ from Meeta of What's for Lunch, Honey?
Spinach and Chicken Lasagne ~ from Meeta of What’s for Lunch, Honey?

Spinach Upma ~ from Chandrika of AkshayaPatra
Spinach Upma ~ from Chandrika of AkshayaPatra


Spinach Utappam ~ from Coffee of The Spice Cafe

Spinach, Palak, Pala Kura
Keerai Molagootal – A Spinach Stew, Blended in Coconut , Lentils and spices
~ from Soumya of Food for the Soul

Spinach and Unripe Green Mango
Spinach Mango Dal (Palakura Pullakura) ~ from Me

Sauteed Spinach with Dal ~ from Priya of Priya's Kitchen
Sauteed Spinach with Dal ~ from Priya of Priya’s Kitchen

Keera (Spinach) Sambar ~ Meera of Meera's Blog
Keera (Spinach) Sambar ~ Meera of Meera’s Blog


Spinach Moong Dal Stir-Fry (Pesara Pappu Palakoora) ~ from Mythili of Vindhu

Spinach Keerai ~ from Mathy of Virundhu
Spinach Keerai ~ from Mathy of Virundhu

Cheera Urulakkizhangu Masala (Spinach and Potato) ~ from Seena of Simple and Delicious
Cheera Urulakkizhangu Masala ~ from Seena of Simple and Delicious

Keerai Masiyal (Spinach Masala) ~ from Pearlin of Purl up and Crochet
Keerai Masiyal (Spinach Masala) ~ from Pearlin of Purl up and Crochet

Keerai (Spinach) Poritha Kozhambu ~ from Sapna of Indian Monsoon
Keerai (Spinach) Poritha Kozhambu ~ from Sapna of Indian Monsoon

Keerai Side Dish ~ from Pooja of Creative Pooja
Keerai Side Dish ~ from Pooja of Creative Pooja

Palak Molaguthal for Green Lunch ~ from Deepa of Recipes N More
Palak Molaguthal for Green Lunch ~ from Deepa of Recipes N More

Lasooni Palak (Spinach Garlic Sabji) ~ from Sreelu of Sreelu's Tasty Travels
Lasooni Palak (Spinach Garlic Sabji) ~ from Sreelu of Sreelu’s Tasty Travels

Aloo Palak ~ from Anita of A Mad Tea Party
Aloo Palak ~ from Anita of A Mad Tea Party

Spinach Casserole ~ from Sukanya Ramkumar of Hot N' Sweet Bowl
Spinach Casserole ~ from Sukanya Ramkumar of Hot N’ Sweet Bowl

Spinach (Bhendi Palak) ~ from Seema of Recipe Juction
Okra Spinach (Bhendi Palak) ~ from Seema of Recipe Juction

Spinach Kadhi (Taakatli Bhaaji) ~  from Tee of Bhaatukli
Spinach Kadhi (Taakatli Bhaaji) ~ from Tee of Bhaatukli

Palak Kofta ~ from Praveena of Simply Spicy
Palak Kofta ~ from Praveena of Simply Spicy
/

Soya Palak ~ from Revathi of En Ulagam
Soya Palak ~ from Revathi of En Ulagam

Palak Kadi ~ from Musical of Musical's Kitchen
Palak Kadi ~ from Musical of Musical’s Kitchen

Palak Matar Gajar Subzi ~ from Musical of Musical's Kitchen
Palak Matar Gajar Subzi ~ from Musical of Musical’s Kitchen

Palak Paneer ~ from Prema Sundar of My Cookbook
Palak Paneer ~ from Prema Sundar of My Cookbook

Palak Paneer ~ from Bharathy of Spicy Chilly
Palak Paneer ~ from Bharathy of Spicy Chilly

Palak Paneer ~ from Swapna of Swad
Palak Paneer ~ from Swapna of Swad

Spinach Pulav ~ from Shree of Annapoorna
Spinach Pulav ~ from Shree of Annapoorna

Palak Pulav ~ from Nav of Memories and Meals
Palak Pulav ~ from Nav of Memories and Meals

Spinach Raita ~ from Roopa of My Chow Chow Bhath
Spinach Raita ~ from Roopa of My Chow Chow Bhath

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Methi, Menthikura (Fresh Fenugreek Leaves)

Methi Malai Buns ~ from Bee & Jai of Jugalbandi
Methi Malai Buns ~ from Bee & Jai of Jugalbandi

Methi Pakkoda ~ from MT of Menu Today
Methi Pakkoda ~ from MT of Menu Today

Methi Aloo Sevai ~ from Suma of Veggie Platter
Methi Aloo Sevai ~ from Suma of Veggie Platter

Methi Upma ~ from Pavani of Cook's Hideout
Methi Upma ~ from Pavani of Cook’s Hideout

Methi Thelpaa ~ from Anupama of Food n More
Methi Thelpaa ~ from Anupama of Food n More

Methi Paratha with Kasuri Methi ~ from Manasi of A Cook @ Heart
Kasuri Methi Paratha and Daal Palak ~ from Manasi of A Cook @ Heart

Methi Paratha
Methi-Green Garbanzo Paratha from Sapna of Indian Monsoon

Methi Dal (Fenugreek Dal) ~ from Priya of Aahaar Vihaar
Methi Dal (Fenugreek Dal) ~ from Priya of Aahaar Vihaar

Methi Dal (Methikura Pappu) ~ from Latha of Masala Magic
Methi Dal (Methikura Pappu) ~ from Latha of Masala Magic

Methi-Dal Sabzi ~ from Ramya of Mane Adige
Methi-Dal Sabzi ~ from Ramya of Mane Adige

Methi Kela nu Shaak (Methi and Banana Curry) ~ from Richa of As Dear As Salt
Methi Kela nu Shaak (Methi and Banana Curry) ~ from Richa of As Dear As Salt

Methi n Meen (Fenugreek and Fish) ~ from Mathy of Virundhu
Methi n Meen (Fenugreek and Fish) ~ from Mathy of Virundhu

Methi Biryani ~ from Rajani of Amma Cheppindi
Methi Biryani ~ from Rajani of Amma Cheppindi

Methi Rice (Menthikura Annam) ~ from Latha of Masala Magic
Methi Rice (Menthikura Annam) ~ from Latha of Masala Magic

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Agathi Keerai (Hummingbird Tree Leaves)

Agaththik keerai Sodhi ~ from Mathy of Virundhu
Agaththik keerai Sodhi ~ from Mathy Kandasamy of Virundhu

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Amaranth Leaves (Thotakura, Koyagura)

Thotakura Vepudu (Amaranth Stir-Fry) ~ from Sailaja of Sailu's Food
Thotakura Vepudu (Amaranth Stir-Fry) ~ from Sailaja of Sailu’s Food


Fresh Amaranth Leaves and Green Brinjals Curry
Thota kura and Poluru Vankaya Kura ~ from Me


Amaranth Dal (Thotakura Pappu) ~ from Me

Thotakura Avakaya (Amaranth-Mango Pickle) ~ from Anusharaji of Talimpu
Thotakura Avakaya (Amaranth-Mango Pickle) ~ from Anusharaji of Talimpu

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Arugula

Arugula Soup ~ from Sig of Live to Eat
Arugula Soup ~ from Sig of Live to Eat

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Arvi/Arbi/Colocasia/Taro Leaves

Patra Bajia (Stuffed Arbi/Colocasia Leaves) ~ from Pelicano of Elachi et Cetera...
Patra Bajia (Stuffed Arbi/Colocasia Leaves)
~ from Pelicano of Elachi et Cetera…

Steamed Paatra(Taro) Leaves ~ from MT of Menu Today
Steamed Paatra(Taro) Leaves ~ from MT of Menu Today

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Bachali Leaves

Dal with Bachali Aaku/Purslane Leaves/Mayalu Bhaji/Mong Toi  
~ from Dee of Ammalu's Kitchen
Dal with Bachali Aaku/Purslane Leaves/Mayalu Bhaji/Mong Toi
~ from Dee of Ammalu’s Kitchen

Bachali -Chana Dal in Tamarind Sauce ~ from Madhavi of My Veggie World
Bachali -Chana Dal in Tamarind Sauce ~ from Madhavi of My Veggie World

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Beetroot Greens

Dal Saag with Beet Greens and Spinach ~ from Asha of Foodie's Hope
Dal Saag with Beet Greens and Spinach ~ from Asha of Foodie’s Hope

Tambdi Bhajji with Beet Greens ~ from Vee of Past, Present and Me
Tambdi Bhajji with Beet Greens ~ from Vee of Past, Present and Me

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Bok Choy

Stir-Fried Bok Choy with Cashews ~ from Smitha of Spiced for Life
Stir-Fried Bok Choy with Cashews ~ from Smitha of Spiced for Life

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Broccoli Rabe and Brussels Sprouts

Broccoli Rabe (Rapini) Parathas  and Saag Gobi ~ Rinku of Cooking in Westchester
Broccoli Rabe (Rapini) Parathas ~ Rinku of Cooking in Westchester

Brussels Sprouts with Coconut and Ginger ~ from Vani of Batasari
Brussels Sprouts with Coconut and Ginger ~ from Vani of Batasari

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Cabbage Sprouts, Cabbage Leaves, Cabbage

Cabbage Sprouts Thoran ~ from Annita of My Pleasure and My Treasure
Cabbage Sprouts Thoran ~ from Annita of My Pleasure and My Treasure

Kova Ilai Varai (Cabbage Leaves Stir-fry) ~ from Mathy of Virundhu
Kova Ilai Varai (Cabbage Leaves Stir-fry) ~ from Mathy of Virundhu

Cabbage Pathrode ~ from Smita of Smita Serves You Right
Cabbage Pathrode ~ from Smita of Smita Serves You Right

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Celery

Celery Thokku ~ from Hema of Vegetarian Concoctions
Celery Thokku ~ from Hema of Vegetarian Concoctions

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Chard ~ Rainbow and Swiss

Rainbow Chard - Mushroom Sandwich ~ from Nupur of One Hot Stove
Rainbow Chard – Mushroom Sandwich ~ from Nupur of One Hot Stove

Red Chard Aloo Subzi ~ from Musical of Musical's Kitchen
Red Chard Aloo Subzi ~ from Musical of Musical’s Kitchen

Red Chard Aloo Stuffed Parathas ~ from Musical of Musical's Kitchen
Red Chard Aloo Stuffed Parathas ~ from Musical of Musical’s Kitchen

Swiss Chard and Spinach Blend with Paneer ~ from Trupti of The Spice Who Loved Me
Swiss Chard and Spinach Blend with Paneer
~ from Trupti of The Spice Who Loved Me

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Collard Greens

Collard Greens
Collard Greens “Sushi” Bites ~ from Sheela of Delectable Victuals

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Coriander/Cilantro/Dhania/Kottimera:

Spicy Spirals with Green Cilantro Chutney ~ from Manisha of Indian Food Rocks
Spicy Spirals with Green Cilantro Chutney ~ from Manisha of Indian Food Rocks

Patudi/Sambar Vadi ~ from Bhags of Crazy Curry
Patudi/Sambar Vadi ~ from Bhags of Crazy Curry

Kothamalli (Coriander) Chutney Sandwiches ~ from Nags of For the Cook in Me
Kothamalli (Coriander) Chutney Sandwiches ~ from Nags of For the Cook in Me

Spicy Coriander Chutney ~ from Swapna of Tastes from my Kitchen
Spicy Coriander Chutney ~ from Swapna of Tastes from my Kitchen

Cilantro Rice (Kottimera Annam) ~ from Suma of Veggie Platter
Cilantro Rice (Kottimera Annam) ~ from Suma of Veggie Platter

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Curry Leaves/ Karivepaku/ Karipatta

Chammanthipodi (Dried Chutney Powder) ~ from RP of My Workshop
Chammanthipodi (Dried Chutney Powder) ~ from RP of My Workshop

Karivepaku Kaaram Podi ~ from Smitha of Andhra Food Network
Karivepaku Kaaram Podi ~ from Smitha of Andhra Food Network

Curry Leaves Kudhi Menusu ~ from Mythreyee of Try this Recipe
Curry Leaves Kudhi Menusu ~ from Mythreyee of Try this Recipe


Curryleaf powder rice (Kariveppilai podi saadam ) ~ from Revathi of En-Ulagam

Curry Leaves Dal ~ from Linda of Out of the Garden
Curry Leaves Dal ~ from Linda of Out of the Garden

The Elixir of Life: Curry Leaves Infused Ganji ~ from Me
The Elixir of Life: Curry Leaves Infused Ganji (Kanji) ~ from Me

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Dill (Suwa)

Fresh Dill (Suwa)
Fresh Dill – Ridge Gourd Curry (Suwa~Turai Curry) ~ from Me

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Drumstick Leaves (Murungai, Munagakaya Aaku)

Whole Wheat Dosai with Murungai Leaves  ~ from Mathy of Virundhu
Whole Wheat Dosai with Murungai Leaves
~ from Mathy Kandasamy of Virundhu

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Kaffir Lime Leaves:

Lime Leaves Powder with Kaffir Lime Leaves ~ from Priya of Live to Cook
Lime Leaves Powder with Kaffir Lime Leaves ~ from Priya of Live to Cook

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Kale Greens

Kale Greens and White Beans in Tomato Gravy ~ from the Cooker of The Cooker
Kale Greens and White Beans in Tomato Gravy ~ from the Cooker of The Cooker

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Mint/Pudina

Pudina Chutney ~ from Manju of Me, Myself and More
Pudina Chutney ~ from Manju of Me, Myself and More

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Mixed Greens (Salad Greens):

Spring Garden Salad from Homegrown Greens ~ from Bee&Jai of Jugalbandi
Spring Garden Salad from Homegrown Greens ~ from Bee&Jai of Jugalbandi

Saundhe Aloo with Pale bhaji (Mixed Greens with Potatoes) ~ from Anjali of Anna Parabrahma
Saundhe Aloo with Pale bhaji (Mixed Greens with Potatoes) ~
from Anjali of Anna Parabrahma

Fresh Herb Salad with Halloumi Cheese ~ from Reena of Spices of Kerala
Fresh Herb Salad with Halloumi Cheese ~ from Reena of Spices of Kerala

Lisa's Chicken Ceaser Salad ~ from Sajeda of Chachi's Kitchen
Lisa’s Chicken Ceaser Salad ~ from Sajeda of Chachi’s Kitchen


Salad Synergy for Spring : Salad Greens and Boiled Peanuts ~ from Me

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Mustard Greens/Sarson/Avaalu

Sarson Ka Saag ~ From Coffee of The Spice Cafe
Sarson Ka Saag ~ From Coffee of The Spice Cafe

Mutton pieces and Chana dal in Mustard Greens Gravy ~ From Ayesha of Experimenting on Tastebuds
Mutton pieces and Chana dal in Mustard Greens Gravy
~ From Ayesha of Experimenting on Tastebuds

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Neem Leaves (Vepa Aakulu)


Homemade Neem-Clove Tooth Powder ~ From Me

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Ponnanganni, Ponnaganti Kura (Water Amaranth, Gudrisag)

Ponnanganni Varai ~ from Mathy of Virundhu
Ponnanganni Varai ~ from Mathy of Virundhu

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Radish Greens (Mooli Patte)

Mooli Patte ki bhurji (Radish Greens Curry) ~ from Dumela of Fusion Food
Mooli Patte ki bhurji (Radish Greens Curry) ~ from Dumela of Fusion Food

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Spring Onions

Spring Onion and Carrot Thoran ~ from Kitchen Fairy of Secret of Taste
Spring Onion and Carrot Thoran
~ from Kitchen Fairy of Secret of Taste

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Tandulka Leaves

Tandulkyachi Bhaji (Tandulka curry) ~ from Madhuli of My Food Court
Tandulkyachi Bhaji (Tandulka curry) ~ from Madhuli of My Food Court

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Vallarai (Pennuwort Leaves)

Vallarai Sambal ~ from Mathy of Virundhu
Vallarai Sambal ~ from Mathy Kandasamy of Virundhu

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Water Spinach (Kong Xin Cai, Kang Kung)

Water Spinach (Kong Xin Cai) ~ from Pepper of Frugal Cuisine
Water Spinach (Kong Xin Cai) ~ from Pepper of Frugal Cuisine

Kang Kung(Water Spinach) Mallung ~ from Mathy of Virundhu
Kang Kung(Water Spinach) Mallung ~ from Mathy of Virundhu

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I thank Nandita of Saffron Trail for giving me the opportunity to host and combine the WBB Event with JFI on this special anniversary occasion. Thanks to everyone for participating in this event with great interest and enthusiasm. Meet you all again for June Jackfruit Jihva at Bee and Jai’s Jugalbandi.

Found a green gem that you like? Please click on the photo or title to visit and share your joy with the participant food blogger. I am sure they would appreciate hearing from you. Thanks!

Posted by Indira©Copyrighted in Jihva For Ingredients (Tuesday May 1, 2007 at 3:50 am- permalink)
Comments (27)

The New Home of Mahanandi: www.themahanandi.org

Grains, Greens, and Grated Coconuts Cookbook Review and Recipe ~ by Veena Parrikar

Veena Parrikar is a dear friend of Mahanandi and me and an occasional guest author on Mahanandi. Her first article was on Iceland. This is her second article, an insightful and engaging cookbook review. I thank Veena for this wonderful contribution!
~ Indira

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There are perhaps as many misconceptions about Indian cuisine as there are restaurants named “Bombay Garden”.

Indian food is tandoori chicken, aloo-matar, saag-paneer, and naan.
It is hot and spicy.
Vegetables are cooked to death.
It starts with frying onions and tomatoes to pulp and ends with a garnish of coriander leaves

One can hardly blame the Western and even some of the Eastern world for harboring these notions. Most Indian restaurants outside India serve the same tired old fare under various guises. The exceptions to these are the upscale “fusion-Indian” restaurants; after all, Indian food cannot be admitted into the Michelin club without a French or “contemporary” accent (pun intended). Over the past few years, South Indian restaurants have slowly gained ground and it is not uncommon to see a Chinese eating masala dosa with her bare hands or a middle-aged white guy slurping rasam at the neighborhood Madras Cafe or Udupi Palace in the USA. The silly notions about Indian food, however, are far from being a thing of the past. For example, the threat of homogenization, albeit of a different kind, hangs heavy like the odor of yesterday’s takeout. The complexity and variation among and within the cuisines of the four states of Southern India (Karnataka, Kerala, Tamilnadu, and Andhra Pradesh) could never be guessed if one were to go by the menus of these South Indian restaurants. Most of them do not stray far from the familiar idli, vada, masala dosa, uttappam, sambar and rasam, with an indifferent nod to some rice varieties, such as curd rice, lemon rice and tamarind rice. Desserts are still “balls in sugar syrup” (gulab jamun), “ricotta cheese in evaporated milk” (rasmalai), or the occasional rava kesari, leaving in the cold a rich repertoire of jaggery-based sweets that is one of the hallmarks of the cuisines of Southern (and some other states of) India.

To be sure, even within India, availability of the authentic, traditional fare is limited to small niche restaurants, special festivals at star hotels, or if you are lucky, at the homes of neighbors and friends from other communities. Your best bet then, is to recreate many of these dishes in your kitchen, with the help of such cookbooks as Meenakshi Ammal’s Cook and See, Chandra Padmanabhan’s Dakshin, Saranya Hegde’s Mangalorean Cuisine, Saraswat Mahila Samaj’s Rasachandrika, and Jigyasa-Pratibha’s Cooking at Home with Pedatha.

A new addition to this stellar lineup of traditional Indian cookbooks is Ammini Ramachandran’s Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy.

Grains, Greens and Grated Coconuts ~ Cookbook by Ammini Ramachandran
Grains, Greens and Grated Coconuts ~ Cookbook by Ammini Ramachandran

Ammini’s book fills a lacuna in the Indian cookbook landscape. Books on the cuisine of Kerala abound; however, most of them have a predominance of seafood dishes. Small wonder then that Kerala food, like most other coastal cuisines, is perceived to be primarily non-vegetarian. One food writer and journalist in India even declared that most Malayali vegetarian dishes are terrible! One knows, of course, not to take such statements without the proverbial pinch of salt, and a large one at that. Having encountered the delectable and varied vegetarian fare of the coastal cuisines of Goa and Karnataka, I had always suspected a similar treasure existed in Kerala. Eating and learning it, was another matter altogether, what with the lack of Kerala-food restaurants, close friends from the state, or opportunities to set forth on a voyage of discovery to its shores. With Grains, Greens, and Grated Coconuts, some of the vegetarian food of Kerala is now just a coconut (or two) away.

The present state of Kerala was formed by the merger of Kochi (Cochin), Tiruvithamcore (Travancore), and Malabar. Each of these regions, originally Hindu, was subject to varying degrees of Muslim and Christian influences. Accordingly, Kerala cuisine represents the confluence of Hindu, Muslim, and Christian traditions. Grains, Greens, and Grated Coconuts presents the traditional vegetarian cuisine of central Kerala including some from the Kochi royalty. It is one of the first cookbooks to focus on a Hindu culinary tradition of Kerala.

Grains, Greens, and Grated Coconuts is one of the finest Indian cookbooks to have been written in recent times. Here’s why:

1. Traditional food, when presented for a worldwide (read Western) audience, undergoes a simplification, motivated largely by the authors’ and publishers’ goal to widen the book’s market reach. Recipes are modified to exclude exotic or not-easily-available ingredients; difficult processes might be eliminated or substituted with commercial alternatives; and dishes that do not conform to the health fad of the day might be passed over. Except for a few dishes, food from Kerala is obscure even to many Indians, leave alone the non-Indian readers. Ammini has barely made any changes to her family recipes, yet her presentation makes them seem extremely do-able. She does not hesitate to include preparations with such exotic vegetables as breadfruit, jackfruit, and suran. Ammini has pulled off a seemingly impossible feat in Grains, Greens, and Grated Coconuts: she has preserved the originality of her traditional family recipes, and made them accessible to those outside the tradition, without overwhelming the reader with tedious detail. Novice cooks might miss having pictures of the finished dishes; the clarity of instructions, however, make up for this to a very large extent.

2. There is none of the anything-goes attitude to ingredients adopted by many modern Indian cookbooks published in the West. No false assurances are provided about difficult ingredients such as coconut milk. She tells us that coconut milk powder can be used instead, but clearly informs that the taste will not be authentic. We are told right at the onset: “My mother always insisted, “Never skimp on the quality or quantity of ingredients,” and I believe it is the first lesson in good cooking.” This is reflected in the meticulous detail provided in the chapter on ingredients.

3. Ammini’s family recipes create dishes that would go a long way in dispelling some of the popular myths about Indian cuisine. Spices are used in skillful moderation (garam masala powder never makes an apperance in this book), the vegetables and grains hold their shape and retain their flavour, and you will encounter delicate and subtly-flavoured curries that will never be found in a restaurant.

4. There is a detailed chapter on the history and development of ancient spice trade in Kerala, and to those who have not previously enquired into such matters, this chapter offers many surprises. The book also provides a very engaging account of the kitchens, culinary customs, and festivals and celebrations of Ammini’s maiden family. A world that is now almost extinct rises vividly from the pages and for a brief while, you forget the harried and hurried pace of your existence (and the pre-made frozen food in your kitchen). This is a serious yet enjoyable work, not just another cloying food “memoir” that is in fashion these days.

The book has been written for a Western audience, but readers in India will find much of profit. Such ancient traditional recipes do not come by very often. I am no alarmist, but it seems as though our traditional cuisines will soon exist only within the homes of determined souls or in five-star hotels. Even wedding feasts in India – the last stronghold of traditional food – seem to have embraced a global integration philosophy: Mushroom Pasta and Gobi Manchurian now jostle for buffet space with tava vegetables, Spanish rice, and Shahi Paneer.

Our culinary traditions, not unlike our ancient classical music, have been poorly documented for far too long, what with the practitioners jealously guarding their treasures from outsiders for various reasons. With the passing of generations, more and more of this body of knowledge will be lost. We hope there will be many more Amminis, who will not only document their family or community recipes painstakingly and truthfully, but also share it generously with others.

Srimati Ammini Ramachandran
Srimati Ammini Ramachandran ~ Cookbook Author

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Pacha Sambar: Sambar with Fresh Green Spices
(Recipe from Grains, Greens, and Grated Coconuts)

I was intrigued by this recipe as it did not include sambar powder, and at first glance, seemed similar to some of my daal-vegetable preparations. The finished dish was neither like the familiar sambar nor my usual daal-with-vegetables. With powdered spices (except asafetida and turmeric) as well as ginger-garlic absent, the flavour of toor dal is allowed to hold centerstage, complemented by the freshness of the potatoes, herbs, and lemon juice. I stayed faithful to the recipe as I am wont to do when attempting traditional recipes for the first time. There is a slight error of omission in the recipe, but a missing pinch of turmeric is not a show-stopper.

Recipe:

1 cup toor dal
1 medium russet potato or 3 taro, peeled and cubed
2 medium tomatoes cubed
Salt to taste
½ teaspoon turmeric powder
¾ cup finely chopped cilantro leaves
¼ cup finely chopped fresh fenugreek leaves (preferred, if available)
or ½ teaspoon ground fenugreek
6 fresh green chilies (serrano or Thai), thinly sliced (less for a milder taste)
4 tablespoons lemon juice

For seasoning and garnish:
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 dried red cayenne, serrano, or Thai chili, halved
¼ teaspoon asafetida powder
20 to 25 fresh curry leaves

Ingredients for Pacha Sambar
Clockwise:Toor Dal, Fresh Fenugreek, Tomatoes, Curry Leaves, Green Chillies, Potatoes, Lemons, Cilantro

Wash and clean the toor dal in several changes of water, until the water runs clear. If you are using oily toor dal, the oil must be washed off before starting to cook. Place the toor dal in a saucepan with two and a half cups of water and a half-teaspoon of turmeric powder. Bring it to a boil over medium heat, then turn down the heat, and cook for twenty-five to thirty minutes. (As an alternative, you may use a pressure cooker to cook the dal, following the manufacturer’s directions. It will take about six to eight minutes to cook in a pressure cooker.) As the dal cooks, it should be fairly thick but still liquid; stir in another half-cup of water if it is too thick. Mash the cooked toor dal thoroughly with a spoon, and set it aside.

Combine the potato (or taro), tomatoes, salt, turmeric, and two cups of water in a saucepan over medium heat, and bring it to a boil. Stir in the cilantro, fenugreek, and green chilies. Reduce the heat, and cook until the potatoes are fork tender. Stir in the cooked toor dal, and simmer for four to five minutes. Stir in the lemon juice. Remove it from the heat, and set it aside.

Heat two tablespoons of oil in a small skillet, and add the mustard seeds. When the mustard seeds start sputtering, add the halved red chili, asafetida, and curry leaves. Remove it from the stove, and pour the seasoning over the cooked curry. Cover and set aside for ten minutes, to
allow the flavors to blend. Serve hot with rice and a second curry.

Makes 4 to 6 servings if served with another curry, as is traditional.

Pacha Sambar: Sambar with Fresh Green Spices
Pacha Sambar: Sambar with Fresh Green Spices

~Guest Post by Veena Parrikar

Notes:
Ammini Ramachandran’s website : Peppertrail.com.
For a detailed list of contents and exceprts from the book, see www.peppertrail.com.
Grains, Greens and Grated Coconut is available at Amazon.com, iUniverse.com and Barnes&Nobles
Recommend this cookbook to your local libraries
Author and Book Cover Photo Credits: Ammini Ramachandran, Recipe Photo Credits: Rajan Parrikar
Veena Parrikar’s previous article at Mahanandi: Iceland

Posted by Indira©Copyrighted in Kottimera(Cilantro),Menthi Kura(Fenugreek),Potato,Reviews: Cookbooks,Toor Dal,Veena Parrikar (Monday March 19, 2007 at 12:22 am- permalink)
Comments (45)

The New Home of Mahanandi: www.themahanandi.org

Mitha Nimboo Chutney (Sweet Lemons Pickle)

Mitha Nimboo (Sweet Lemons, Karinaaranga)
Mitha Nimboo (Sweet Lemons, Karinaaranga)

Nandyala is closer than ever here in Seattle for me. I am able to find all kinds of vegetables and fruits, which I’d normally find in India, without looking hard. Even in winter. Example is these sweet lemons or mitha nimboo. We purchased them last week from a grocery store named Lenny’s Market. I’ve never thought I’d see this type of lemons outside of India, but here they are, for sale in Seattle, unbelievably fresh and at low prices.

Usually, we prepare lemonade with sweet lemons. The lemonade tastes like plain, flat sugary water without the acidity and perfume of lemons. The juice is naturally very sweet, similar to kalkand water. Prepared mainly for children during hot summer months of Andhra. That’s only thing we do with them but LG of Ginger and Mango recently wrote a Kerala recipe with sweet lemons called “Karinaaranga Curry” (Lemon Curry) – combination of curry and pickle. I had to try.

Unlike the regular lemon pickle, there is no mandatory 2-week waiting for this one. Preparation method is also different. Here we steam-cook the sweet lemons as whole. Then cut and simmer them with pickle masala powder, salt, little bit of tamarind and jaggery. Curry leaves touch of tempering. That’s it. It’d be ready to have immediately with rice, and with breakfast items like upma, dosa etc. Mildly hot and spicy, little bit sour and bitter without the characteristic lemony puckering effect. Metha Nimboo pickle is definitely different from the regular pickle and worth a try. This is my first time; still it came out good and tasty. All because of Dear Inji Pennu’s neat recipe instructions. Thanks Inji Pennu and a very Merry Happy New Year to you!

Steam-Cooked Mitha Nimboo/Sweet Lemons ~ Ready for Pickling
Steam-Cooked Mitha Nimboo/Sweet Lemons ~ Ready for Pickling

Recipe:

Prep work:

1. Soak lemon-sized tamarind in warm water for about 30 minutes to soften. Squeeze juice and keep it aside.

2. Fill a big pot with water and bring it to a boil. Insert the perforated vessel suitable to steam cook. Drop 4 sweet lemons in it. Cover the pot and cook them for about 15 to 20 minutes, until the firm skin softens a bit (like shown in the photo above). Remove them from the vessel. Cut – half and half and then quarter them to small pieces. Remove seeds.

3. Meanwhile prepare the pickle masala. Roast and grind following items:

1 tablespoon each – urad dal, chana dal, raw rice, coriander seeds
1 teaspoon – fenugreek seeds (menthulu)
8-10 each – dried red chillies and curry leaves
Roast them in an iron skillet one by one or all together to gold color.
Grind them all to smooth powder in a grinder or spice mill.

Preparing the Pickle:

In a non-reactive saucepan, combine tamarind juice and pickle masala. Stir in 2 cups of water and a tablespoon each- powdered jaggery and salt. Cook for about 5 minutes on medium heat, stirring frequently. Add the cut, steam-cooked sweet lemon pieces. Reduce the heat to medium-low. Cover and simmer for about 15 to 20 minutes, stirring in-between, until the mixture becomes thick. Keep the heat as low as possible to prevent burning.

Just before when you turn off the heat. Do the popu or tadka. In a small pan, heat a tablespoon of peanut or sesame oil. Add a teaspoon each – dried red chilli pieces, curry leaves, cumin and mustard seeds. Toast them to red and when mustard seeds start to dance around – add the whole thing to the pickle and mix thoroughly.

When the pickle is cool enough, transfer it to clean, dry glass/ceramic jar with non-reactive airtight lid. I’ve prepared this pickle last week and kept in the refrigerator. It’s good stuff.

Mitha Nimboo Chutney (Pickle with Sweet Lemons)
Mitha Nimboo Chutney (Pickle with Sweet Lemons)

Recipe source: Karinaaranga Curry (Lemon Curry) from Inji Pennu of “Ginger and Mango”
sweet lemons for sale in Chennai
More about sweet lemons – here
Mitha = sweet, Nimboo= lemon/lime

Posted by Indira©Copyrighted in Limes/Lemons,Mitha Nimboo(Sweet Lemon) (Monday January 8, 2007 at 6:11 pm- permalink)
Comments (5)

The New Home of Mahanandi: www.themahanandi.org

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

The New Home of Mahanandi: www.themahanandi.org

Lemon Cucumber Dal (Budamkaya Pappu)


Produce from Pike Place Market: Pear, Budamkaya, Poluru Vankaya(Asian Pear, Lemon Cuke & Brinjal)

For the last 3 weekends, we were going to pike place market (one of the tourist attractions of Seattle, famous for 3 F’s: fish, fresh produce and flowers. This place is like our ‘ritu bazar’ but in a grand scale.) just to browse and also for a walk. It’s about 15 to 20 minute walk from my home. Going there is easy, it’s all downhill but the return walk, oh boy, it’s steep almost 90 degree uphill, sweat inducing, power workout type of walk. Why walk, why not take car, you may ask. Of course we could, but there is a parking fee and we really should do some exercise. Particularly me who gained some weight during moving time. I have been checking out the stalls in pike place market and what I have noticed is it can be a tourist trap. But if you know where to find, you could get some good deals also. I was looking for such stalls and found two, so far. They sell some Indian vegetables like Asian pears, budamkaya (lemon cucumber or lemon cuke) and Poluru Vankaya (Thai Brinjal), along with some other farm-fresh produce. Last weekend I bought these vegetables and prepared a meal – a dal with budamkaya and a curry with brinjals and dessert is the plain fruit.

You know what we call pretty, plump babies affectionately in Telugu“Budamkaya”. See the middle one in the photo above – this adorable, yellow colored, shot put shaped vegetable is called ‘Budamkaya‘ in Telugu and here sold as lemon cucumber or lemon cukes. Tastes mildly sweet with just a tiny hint of tanginess, like cucumber with lemon juice sprinkled on. Great on its own, lightly peel the cuke, cut into cubes, sprinkle some salt and pepper for a delightful healthy snack. We also prepare raita with yogurt, pickle (beautifully blogged by Sailaja of Sailu’s Kitchen) and dal with it. This vegetable with toor dal and in combination of rice makes an easy lunch and one of my favorite meals.


Budamkaya, peeled and cut into cubes, Onion and Green Chillies

Recipe:

4 fistfuls (¾ cup) of Toor dal:
Budamkaya: peeled and cut into cubes about 2 cups
1 medium onion and 8 to 10 green chillies – all cut into small pieces
Small marble sized tamarind
½ tsp of each – turmeric and salt or to taste
For popu or tadka:
1 tsp of peanut oil
½ tsp of each – mustard seeds, cumin, urad dal, minced garlic and
Few curry leaves, dried red chilli pieces

Take toor dal, budamkaya(lemon cuke), onion, green chillies, tamarind and turmeric in a pressure cooker.

Add one glass of water. Mix the ingredients and close the lid. Pressure cook until 3 whistles. Turn off the heat and wait 10 to 15 minutes for the pressure to get released. Open the lid, add salt and with a wood masher or whisk, mash the dal to smooth consistency.

In a vessel, take 1 teaspoon of peanut oil. Heat and do the popu or tadka. Add and toast garlic, curry leaves, red chilli pieces, urad dal, cumin and mustard seeds- in that order. When the seeds start to splutter, immediately add the mashed dal to the tadka. Mix and cover with a lid.

Tastes great with rice or with chapati.


Vankaya Kura, Budamkaya Pappu and Annamu (Brinjal Curry, Lemon Cucumber Dal and Rice)

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Budamkaya (Lemon Cuke),Toor Dal (Monday October 9, 2006 at 8:49 am- permalink)
Comments (25)

The New Home of Mahanandi: www.themahanandi.org

Independence Day Food Parade Celebrations

On August 15th, 1947, our nation came in to our own hands. Finally we were free of uninvited people, at least physically. Since then August 15th became a day for feasts, festivities and for patriotic parades.

This year, I wanted to share the exhilarating feeling of joy and happiness through a fabulous food parade. Our food culture shows not only how diverse we are, but also shows how much patience, perseverance and perfection we have. With 40 or more food blogs (a budding new community in already well established blog medium), I thought we could all come together to celebrate this special day in a colorful way. Thanks for responding to my call with equal if not more enthusiasm and sending me these beautiful recipes from “The Land of Billion Recipes ~ Mother India”.

I’ve styled the food parade in a classic theme, with recipe photos for your viewing pleasure and complementing classical Indian music (you tube videos) for your listening pleasure. Enjoy!

From Andhra Pradesh ~ The Rice Bowl of India


Endu Royalu Dosakaya Koora (Dried Shrimp and Dosakaya Curry)
From Kosta Region, From City of Victory ~ Vijayawada by Chandrika of Akshayapatra


Besan Chikki with Sorghum Roti
From Telengana Region by Pavani of Cook’s Hideout


Senaga-Pesara Payasam (Chana Dal~Moong Dal Dessert)
From Wanaparthy by Vidyanath Tirumala of Yadbhavishya


Hyderabadi Dum Biryani & Khubani Ka Meetha (With Apricots)
From Capital City Hyderabad by Radhika of Radhi’s Kitchen


Golden colored Majjiga Mirapa (Dahi Mirchi) with Rice and Dal
Traditional Andhra Meal From Me


From The Land of Nandis ~ From My Home in Nandyala
Peanut Pacchi Pulusu ~ A Refreshing No-Boil Peanut Rasam


Nannukanna by Thyagarajan

From Gorgeous Goa


Eggless Banana Rava Cake ~ From Shilpa of Aayi’s Recipes

From Gujarat ~ The Birthplace of Gandhiji


Khichado with Wheat Berries and Toor dal
Makara Sankranti Special and A Good Breakfast Porridge ~ By Priya of Foodtravails

From Jammu and Kashmir ~ A Heaven on Earth


Modur Polav (Sweet Rice Pulao) with Saffron and Sugar ~ Part of Wazwaan
An Authentic Kashmir Recipe from a Kashmiri ~ From Anita of Mad Tea Party


Heaven on a plate ~ Kashmiri Pulao – From Archana Thomas of Spicyana
“May freedom continue to inspire the country, peace & happiness return to the valley!”


Ustad Ahmed Jan Thirakwa (1892-1976) ~ Speaking the Language of Tabla

From Karnataka ~ The Land of Hampi


Badam Puri ~ Representing the Struggle for Independence
From Shankari of Stream of Consciousness

From Kerala ~ God’s Own County


Ela Ada ~ Rice Flour & Coconut Steam-Cooked Sweet
By Priya Baskaran of Priya’s Kitchen


Kaya Appam (Banana Fritters) ~ By Monisha of Coconut Chutney
Sweet fritters that are crisp to bite into and tender inside, bursting with the flavor of Bananas and Cardamom and sweetened with Jaggery.

Banana Halwa
Nenthra Pazham Haluva (Banana Halwa)
From Calicut/Kozhikode (land of Banana chips and Halwas) by Kerala Girl (KG)


Palappam (Lace, Milk Appam) From Gini of Salt and Pepper


Pal Payasam and Bonji (Rice Paysam and Lemon Juice)
Celebrating a Great Man’s Legacy, “My India and My Country” ~ From InjiPennu of Ginger and Mango

From Konkan ~ The Jewel of Western India


Gajbaje (Randayi or Mixed vegetable curry)
One of the Most Popular Dishes Among Konkanis ~ From Shilpa of Aayi’s Recipes:


Bade Ghulam Ali Khan ~ Khayal Presentation

From Maharashtra ~ The Land of Shivaji


Varan Phala ~ From Madhuli of My Food Court

From Vibrant Punjab


Paneer Tikka ~ From Krithika of Manpasand

From Tamilnadu ~ The Land of Temples


Appala Kozhambu (Papad Curry) ~ Celebrating the Charming City, Chennai
From Chandrika of Akshayapatra


Somass ~ A Famous Sweet from Tamilnadu ~ From Sudha Vinodh of Samayal


Legend of Legends ~ Srimati M.S.Subbulaxmi

From West Bengal ~ The Land of Exotic Charms


Rasmalai ~ From Mandira of Ahaar


Hari Prasad Chaurasia ~ Traditional Indian Flute

Saluting the Flag with Tiranga Entries


Congress Curry ~ Three Cheers to Independent, Progressive, Democratic India
From Menu Today


Tiranga Rice ~ A Pan-Indian Recipe Inspired by the Tri-Coloured Indian Flag
From Lulu of Lulu Loves London


Psychedelic:) Tiranga Raita ~ From RP of My Work Shop


Tiranga Spiral Parathas ~ From Roopa of Crazy About Food, From Bangalore


Tiranga Puri ~ From Sudha of Food Newbie
Beetroot, Spinach and Wheat Flour ~ Representing the Tiranga of Indian Flag

Mysore Masala Dosa
Mysore Masala Dosa in Tiranga
By Madhu Raj of Ruchi, From City of Palaces, Mysore City


Tiranga Doodh Peda ~ From Vineela of Vineela’s Kitchen
Carrot, Coconut and Pistachios for Beautiful Flag Colors of India


Vande Mataram ~ For Fireworks

Independence Day Fireworks

Sweet Candy For Your Ride/Cubicle Home


Sweet, Tangy and Fragrant Candy from India ~ For Your Ride Home From The Parade

Thank you all for coming and congratulations to all the participants for the gorgeous recipe floats. Hope you had a wonderful time at the food parade.

Swatantra Din Subhakamana!

Posted by Indira©Copyrighted in ID Food Parade (Tuesday August 15, 2006 at 12:01 am- permalink)
Comments (87)

The New Home of Mahanandi: www.themahanandi.org

Thumbnail Gallery

This is a collection of my favorite images taken from the recipes I have blogged so far on Mahanandi. These images appeal to me personally for a variety of reasons, some for technical reasons and others for aesthetic reasons. I hope you enjoy them too.

a:
(aloo, amla and avocado)

Aloo Chole Aloo Gobhi (Cauliflower kURMA) Aloo Menthi Baby Alu - Oven Baked (Baby Red Potatoes)
Aloo Kurma Aloo Pulusu Amal Pickle Avocado Chapati

b:
(bhakshala rasam, blackeye peas, brinjal, brussels sprouts, buggani, besan, beetroot, bendi, beans, beerakaya, banana, banana pepper and bajjis)

Bhakshala Rasam Blackeye Pea Vada Brinjal - Jaggery Chutney (Vankaya Bellam Pacchadi) Brinjal-Ginger Fry Brinjal-Potato Kurma
Brinjal - Stuffed with peanuts and sesame Stuffed Brinjal Curry (with chana dal etc) Brinjal Babies in Masala Sauce (Gutti Vankaya -2) Brussels Sprouts Curry Brussels Sprouts - Potato - Green Garbanzo Curry
Buggani Besan Dosa Beetroot Curry Beetroot - Red Cabbage - Red Beans Curry Beets and Carrots- Steamed
Okra (Bendakaya) Curry Okra (Bendakaya) Sambhar Okra - Split Pea Stew Okra in Yogurt Sauce (Dahi Bindi) Green Bean Curry
Ridgegourd Chutney Ridgegourd-Potato-Carrot Curry Ridgegourd Dal Ridgegourd-Tomato Kurma Ridgegourd Curry
Beerakaya Pesara Pappu (Ridge gourd/turai and moongdal) Banana-Walnut Cake Banana Pepper Curry Banana Pepper Kurma Bajji Platter

c:
(cabbage, capsicum, caramel, carrot, chana masala, chaaru, cherries, cherry pepper, chestnuts, chikkudu kaya, chitrannam, chocolate, cilantro, cluster beans, coconut, corn meal, couscous, cranberries and cucumber)

Cabbage Curry Capsicum Peanut Kurma Capsicum Curry Capcicum (3 colors) Fry Capsicum Chutney
Capsicum Stuffed with Potatoes Caramel Toffee Carrot Cake Chana Masala Chappidi Pappu
Cherry Clafouti Cherry Peppers - Stuffed Chestnut-Almond Cookies Roasted Chestnuts Chikkudu Pulusu
Chikkudu Fry Chitrannam Chocolate Cake Chocolate Covered Sesame Rounds Cilantro Chutney
Corinader - Pappula Chutney Cluster Beans Curry Gawar Beans Curry (Mattikayala Kura) Coconut Chutney Coconut Chutney - Raw Style
Coconut Milk Corn-Okra Bread Cornmeal - Cabbage Muffins Couscous Upma Cranberry-Corn Bread
Cranberry Jam Cranberry Clove Marmalade Cucumber Pickle

d:e:f:g:h:
(dondakaya, drumsticks, eggplant, eggs, frittata, fruit tart, ghee, gongura, guggullu and hominy grits)

Dondakaya (Tindora) Fry Dondakaya-Nuvvula Kura Dondakaya Pappu (Tindora Dal) Drumsticks - Tomato Curry Eggplant Chole
Eggplant Curry Egg Bajji Egg Kurma Egg Puffs prepared with Paratha Egg Frittata
Fruit Tart Ghee Gongura Pappu Guggullu with Blackyeye Peas Gongura Chutney
Guggullu - Chickpeas Guggullu - Kala Chana Guggullu - Fresh Peas Grits Upma (Hominy Grits)

i:j:k:l:
(idli kaaram, idli, jaggery, kadala curry, kakara, lasagna, lentil burger, lima beans, limes and lemon cucumber)

Idly Karam Podi Idly Jaggery (Bellam, Gur) Black Chickpea Curry (Kadala Curry) Kakara Chips
Kakara Curry Lasagna _ Stuffed Lentil Burgers Lima Beans Curry Lime Pickle
Budamkaya Pappu (Dosakaya, Lemon Cucumber Dal)

m:
(mamoul, mango, masala-tea;dosa;idli, menthi, mint, mirchi bajji, moong beans, muruku and majjiga mirapa)

mamoul Mango-Coconut Pulihora Mango Dal Mango Jam Mango - Sesame Curry
Mango - Strawberry Popsicle Mango Pulihora Mango Salsa Mango - Strawberry Scones Mango-Yogurt Rice
Masala Tea Masala Dosa Masala Idly Menthi Dal Methi Chutney
Methi Chole Methi - Coconut Pulao Mint Pulao Mirchi Bajjis Mirchi Bajji - Hyderabad Style
Moongbean Curry Moongdal Rasam Moong bean - Plantain Curry Moong Dal Aamti with Kokum and Goda Masala Murukulu
Majjiga Mirapa (Dahi Mirchi)

n:o:
(naan, nimona, oatmeal and onion)

Naan Nimona (Green Pea Kurma) Oatmeal Upma Onion Chutney

p:
(paneer, pappulu, pappu chaaru, paramannam, parappu usli, pasta, pie, peanuts, pesarattu, plantain, pongali, ponganalu, popu and portabella)

Palak Paneer Paneer Paneer Jalfrezi Spicy Pappula Podi Pappu Chaaru with Bendakaya (Okra Chaaru)
Paramannan (Sweet Rice) Green Beans Parappu Usli Parappu Usli with Gawar Beans (matti kayalu) Pasta in Basil Spinach Sauce Pasta in Red Capsicum Sauce
Pasta in Cherry Tomato Sauce Pasta (Melon Seed)Upma Penne Marinara with Goat Cheese Peach Pie Peanut Chutney
Peanut Pachhi Pulusu (Peanut Cold No-Boil Rasam) Pesarattu Sprouted Moongdal Dosa Plantain Chips Plantain Curry
Plantain Sweet Plantain in Mustard-Coconut Paste Pongal Ponganalu Ponganalu - Sweet
Ponganalu with Spinach and Sara Pappu Popu or Tadka (TIragamatha) Portabella - Stuffed

r:
(raagi, red beans, red chillies, red radish, rice noodles and rosematta rice)

Ragi Dosa Ragi Malt Ragi Mudda (Sankati) Red Bean Pizza Red Chilli Garlic Powder
Red Radish Curry Red Radish - Potato Curry Red Radish Pulao Rice Noodles with Tofu in Fiery Peanut Sauce Paneer Pad Thai
Rosematta Rice (Kerala Red Rice)

s:
(sesame, shallots, silk squash, sonti, sorakaya, sorghum, soya, spinach, steelers pizza, sweet burger and sarson)

Sesame Burgers Shallot Sambhar Silk Squash Curry Burger Sonti Coffee and Tea Sonti Kashayam
Sorakaya - Pappula Kurma Sorakaya - Yogurt Kurma Sorakya - Nuvvula Kura Sorghum Roti Soymilk Halwa
Soymilk - Homemade Spinach Dal Spinach - Garlic Dal Spinach Curry Steelers Pizza
SV Temple Food Sweet Burger Sarson Da Saag (Mustard Greens, Spinach and Paneer)

t:u:v:w:x:y:z:
(taro root, tomatoes, turnips, undrallu, upma, watermelon, wheat flour dosa, white radish, whole wheat bread, wild rice, yogurt, yuba and zucchini)

Taro Root Rasam (Chaama Dumpala Rasam) Taro Root Chips (Chama Dumpa Fry) Tomatoes - Oven Dried Tomato Pulao Tomato Rasam
Turnip (Shalgam) Masala Kudumulu, Undrallu Upma- Cracked Wheat Watermelon Granita with Cherries Wheat Flour Dosa
White Radish Sambhar Whole Wheat Bread Wild Rice Yogurt - Homemade Yuba - Potato Round
Zucchini Kurma

Posted by Indira©Copyrighted in  (Friday July 28, 2006 at 1:06 pm- permalink)
Comments (59)

The New Home of Mahanandi: www.themahanandi.org

Weekend Reading

56 Dal Entries – JFI:Dal (Lentil) Roundup

Dosa – A Love Story

Monsoons and Coconut Trees – Breathtaking Oil Paintings

Migrating Back to India – Ten Points

Who is responsible for bombings in India?

Exercise in Writing – Once in a Lifetime (Short Story)

Sit and Roll Over, Find Your Own Keys

Posted by Indira©Copyrighted in Zen (Personal) (Saturday July 15, 2006 at 10:10 am- permalink)
Comments (6)

The New Home of Mahanandi: www.themahanandi.org

Red Bell Pepper Chutney

Red Bell Pepper Chutney

Of all different colored bell peppers, I like the red ones. Red bell peppers are matured green bell peppers and when bell pepper ages, not only the color but the flavor also changes. They become sweet, which is a surprise. Usually maturing into red signals the more fierce kind of flavor in vegetables, but here they mellow.

This favorite chutney of mine is prepared by roasting red bell peppers, onion and dried red chillies and by blending them including peanuts, jaggery and tamarind juice. The result is one of the flavorful and easiest Bharath-inspired chutnies you will ever try. Tastes superb with all the breakfast items, like idly, dosa, upma and also with rice, chapati or as a spread and dip for snack items.

Red Bell Peppers, Onion, Garlic, Dried Red Chillies, Roasted Peanuts, Tamarind and Jaggery - Ingredients for Red Bell Pepper Chutney

Recipe:

Cut to big chunks:
2 big red bell peppers
1 medium sized onion
6-8 dried red chillies
2 garlic cloves

Roast:
Heat about 1 to 2 tablespoons of peanut oil in a skillet.
Add and roast the cut vegetables and dried red chillies on high heat. The vegetables should be very well browned and soft. Remove them from heat and allow to cool.

Meanwhile, Soak tamarind, and Roast Peanuts:
– Small Lime sized tamarind in half-cup of warm water for about 10 minutes. Or microwave for 30 seconds – This is to soften the tamarind, so it can grind well.
– Roast half-cup of peanuts until golden and remove skins. Store-bought un-salted, roasted peanuts are fine too.

Blend, in a blender or in a mortar using a pestle:
All the roasted vegetables
Tamarind, along with the water it soaked in.
Half cup of roasted peanuts
½ tablespoon of powdered jaggery
¼ tsp of salt or to taste
Grind them together to coarse puree, without adding any extra water.

Remove to a cup and serve with your favorite breakfast/lunch/supper items.

Red Bell Pepper Chutney and Besan Dosas
Besan Dosa and Red Bell Pepper Chutney

Recipe Source: My own creation

Posted by Indira©Copyrighted in Bell Pepper,Dried Red Chillies,Peanuts,Peppers (Tuesday June 20, 2006 at 9:21 am- permalink)
Comments (54)

The New Home of Mahanandi: www.themahanandi.org

Jihva for Ingredients (JFI)

What is Jihvā ?
Jihvā, the Sanskrit word means taste, desire and deep longing. This powerful word also represents tongue and taste buds.

What is Jihvā for Ingredients?
I believe for Jihvā to happen, it’s all in the ingredients and how they are cooked. Jihvā for Ingredients (JFI) is online monthly food event, celebrating the Ingredients and what they can do for our Jeeva.

When, what and how?
The host will choose a food ingredient. To participate, cook a recipe with that ingredient and post it on your blog on the first of the month. Send these entries to the host, she/he will do the roundup and showcase all your entries within a week of receiving.

What are the guidelines to host?

1. Feature any natural ingredient and there are many.
2. I’d greatly appreciate if you could pick an ingredient related to India or Indian cuisine. (Which style of cuisine that ingredient prepared is, ofcourse it’s upto the participants).
3. Announce the event on your blog by first week of previous month. This will give plenty of time for the participants to shop, prepare, write and post their entry.

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Jihva Year 2008

(from May 08 – April 09)

May
Pedatha: Love
Lovely Tribute Jihva
September
Monsoon Spice: Soya
JFI:Soy Roundup
January
Ammalu’s Kitchen:Sprouts
Sprouts Roundup
June
My Creative Ideas: Bell Peppers
Bell Pepper Fireworks
October
Tasty Palettes:Whole Grains
Whole Grains Roundup
February
Sometime Foodie:Chickpeas
JFI:Chickpea Roundup
July
Live to Eat:Tamarind
JFI: Tamarind Roundup
November
CfAS:Festival Treats
JFI: Festival Treats Roundup
March
Paajaka:Cauliflower
Cauliflower Roundup
August
Soul Food:Flowers
Flower Power Jihva
December
The Cooker:Carrots
JFI:Carrots Roundup
April
Roma’s Space:Wheat
JFI:Wheat Roundup

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Jihva Year 2007

(from May 07 – April 08)

May
Mahanandi: Greens
JFI:Greens Recap
September
Neivedyam: Rice
JFI:Rice Recap
January
LetZ Cook: Chocolate
JFI:Colorful Chocolate
June
Jugalbandi: Jackfruit
JFI:Jackfruit Recap
October
Ahaar: Banana
JFI:Banana Recap
February
Radhi’s Kitchen:Onions
JFI:Onion Recap
July
Ghar Ka Khana:Eggplant
JFI:Eggplant Recap
November
P,P&Me: Festival Jihva
JFI: Festival Treats
March
The Spice Cafe : Lemons/Limes
JFI: Lemon/Lime Recap
August
Saffron Trail:Chillies
JFI: Chilli Recap
December
Linda’s Garden: Toor Dal
JFI: A Tour of Toor
April
Virundhu: Garlic
JFI: Garlic Goodness


A Tribute to Jihva Hosts 2007!

Jihva, the online food blogging event completed two years this April.

Each month a natural, wholesome ingredient was selected and featured, and during last year over a span of 12 months, a total of about 1500 entries and recipes flew in from across the world. The year started with Green leafy vegetables and moved on to Jackfruit, Brinjal, Mirchi, Rice, Banana, Diwali Treats, Toor Dal, Cocoa/Chocolate, Onions, Lemons/Limes and ended with Garlic goodness.

My sincere thanks to the Jihva hosts

Bee&Jai, Sangeeta, Nandita, Sharmi, Mandira, Vee, Linda, Deepz, Radhika, Coffee and Mathy Kandasamy. And, to all the participants for investing their effort and energy to create such wonderful cookery resource through Jihvā.

Great job and congratulations!

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Jihva Year 2006

(from May 06 – April 07)

May 1st
Mahanandi:Mangoes
JFI:Mango Recap
September 1st
Vineela’s Cuisine:Milk
JFI:Milk Recap
January 1st
Food for Thought:Coconut
JFI:Coconut Recap
June 1st
Baking Fairy:Strawberries
JFI:Strawberries Recap
October 1st
Cooking Medley:Ghee
JFI:Ghee Recap
February 1st
WTRT Jim?:Ginger
JFI:Ginger Recap
July 1st
Sailu’s Food : Dals
JFI:Dal Recap
NovemberOctober 21st
Vee:Special Edition
JFI:Diwali Treats
March 1st
Happy Burp:Potato
JFI:Potato Recap
August 1st
Me&My Kitchen:Flour
JFI:Flours Recap
December 1st
Better Tomorrow:Jaggery
JFI:Jaggery Recap
April 1st
My Work Shop:Tomatoes
JFI:Tomatoes Recap

Original announcement – here.

A Tribute to Jihva Hosts ~2006 !

May 1st, 2007 marks the completion of one year of Jihvā for Ingredients (JFI) , the food blogging event that showcases a food ingredient each month. This event was born out of my desire to celebrate natural ingredients and what they can do for our Jihvā.

From a nervous, tentative beginning, JFI evolved into a confident, inspiring event that captured the hearts and minds of many food lovers. Some of them went from being onlookers and supporters to active participants. Visitors to the event roundups started their own food blogs because they wanted to participate in Jihvā. Such is the attraction of Jihvā. Each month a natural, wholesome ingredient was selected and featured, and over a span of 12 months, a total of about 800 entries and recipes flew in from across the world.

Before beginning another Jihvā year on May 1st, I wanted to pay tribute to the gracious hosts of Jihvā and their ingredients. When I contacted them, they generously opened their hearts and shared their thoughts. From ingredient selection, invitation, fellow bloggers’ response to the time and effort expended in the process, here is the Jihvā experience.

Sailaja of Sailu’s Food, the host of JFI: Dals :

“Jihva to me denotes – food, fun and a culinary learning experience. Each round up is like a well laid out feast with gorgeous pictures, that touch upon food and diverse cultures of our country and the lesser known recipes are highlighted, adding that extra zing to each entry. Living in a country with such diverse cultures, we are hardly aware of the different regional cuisines our country offers. Throughout the length and breadth of the country, rice and lentils are our staple. I chose our beloved nutritious dal as an ingredient to showcase to the world the range of dal dishes our regional cuisines have to offer and also to learn more about the lesser known dal recipes. There are gems out there. And I love dal!
It took me about 3-4 days or 22-24 hours to actually put it all together, right from receiving the entries, compile a list, read each post and get it all together. It was worth all the effort because it our cuisine we are showcasing to the world, we want to present it well so that they understand the rich and diverse culinary heritage of our country and the importance we Indians give to our daily food.
Last but not the least, the utter passion of each blogger and how they all look forward to the final round-up further motivated me and not to mention their genuine warmth, overwhelming encouraging and appreciative response. I always look forward to the next ingredient with each host trying their best to enhance the flavor of Jihva manifold with sincerity and there is a high expectation and anticipation each month as Jihva unfolds with a new ingredient.”

Santhi of Me and My Kitchen, the Host of JFI-Flours:

“The variety of flours used in Indian cooking are so very many and such a huge variety of culinary possibilities with it. And I was not at all disappointed with the out come. Some fantastic and innovative recipes were send in. I had in my mind that I will have two round ups one for sweets and one for savory. I created two folders and sorted the entries as soon as I receive them so that I could keep track of all the entries. I will be honest. It is not very easy to do a round up. My admiration for hosts who do it week after week and month after month has increased tremendously after doing it. But Let me tell you that with all the visual delights every single minute has been most enjoyable. It was just so incredible to see so many fellow bloggers being passionate about food. And the enthusiasm you all have shown has been fantastic. And that is what is bringing me back into blogging world. One incident I have to tell you. When I did not receive an entry from Vaishali of Happy Burp, I was disappointed and so demanded an entry from her. And she responded immediately with an entry! That’s the kind of bond that I have shared with some of you out there. It has been a great pleasure to host this event. Thank to everyone involved with JFI in anyway. This success is a result of everyone out here in food blogosphere.”

Vee of Past Present and Me, the Host of JFI – Special Diwali Edition:

“I loved hosting the Diwali Special. It made my Diwali even more exciting than it already was. It was fun going to all blogs and seeing what they were cooking up and their memories and anecdotes and nostalgia about past Diwali’s. It is what a festival is about, isn’t it? Traditions and memories we grow up with. It was also so much like a virtual diwali meet and greet and exchanging new year wishes. I really got attached to that feeling that it generated. Which is why I opted to host it every year. Thanks for the oppurtunity. Until next time, take care.”

Kay of Towards a Better Tomorrow, the Host of JFI:Jaggery:

“When I first read about JFI – The idea of Jihva and celebration of those ingredients and their Indian flavors sounded wonderful. Little did I know it will do so much more to me.
As I mentioned in my blog, December is my favorite month for many reasons and I thought I’ll be ready to blog again, by December, after some post-partum recovery. I wanted to choose something very very Indian and very very authentic. Jaggery and Coconut tied till the final round and the queen of all sweeteners – Jaggery won! I also wanted to make it more special and requested participants to try out something new – either a dish they had eaten/read or even concoct some new dishes. This was just that – a request! A purely optional one. But wow! When I saw the entries pouring in and saw those new dishes, I felt so overwhelmed. People did try some new stuff and Some had ‘created’ new dishes! I felt so overwhelmed. Thank you guys, for paying heed to my whimsical request and creating some lovely stuff.
Kiran, a lovely nonblogger, sent in her post by mail and what did I find? Methi kheer! Something for a new mom, to help with lactation! How sweet of her to do that? And Lakshmi Ammal had written about ‘sweet fenugreek pongal’ for nursing moms. I was touched by these gestures. As fate would have it, My mom couldn’t come to Canada to be with me during the childbirth and recovery. I was missing her ever since I got pregnant and even more, after childbirth, this added to the stress and postpartum blues. Let’s say, I was longing for some motherly comfort… And these people whom I had never met, never exchanged emails with, cared and made something for me. Bless their heart! It was a very emotional moment for me. Thanks Kiran and Lakshmiammal. Puja of Creative Pooja had to type out her post, in one hand, on time, because the other hand was beautifully decorated with Mehendi.:) How sweet of her and how punctual of her! And now, I’ve learnt so much more about jaggery and a few other types of jaggeries and I’ve got tons of new dishes to try out – All with my favorite ingredient on earth. Ain’t that sweet? (Pun intended!):)
About hosting and writing the round up, it didn’t really take much time. After posting the roundup, I sent an email thanking every participant and letting them know about the roundup. Boy! I got some sweet responses to that mail. People are wonderful. What did hosting JFI do to me? After hosting the event, I feel like doing many more in the future and yes, participating in many other events. But the most important thing is, It has brought a sense of ‘belonging to a community’ in me. After studying in many schools and many colleges and worked and lived in many places, I never felt I ‘belonged’ anywhere. But after hosting this event, I feel like I belong here – with my blog friends, where I can truly be myself.”

RP of My Workshop, the Host of JFI:Tomatoes:

“I really had a hard time picking one ingredient. I wanted to choose something that is used in all cuisines. I wanted to make it easy for the participants. So I picked tomatoes, something that is essential in every kitchen. It was easier than I thought even though I got a little nervous before publishing the roundup. Special thanks to Shn of Mishmash, Mallugirl of Malabar Spices, and kitchen fairy of Secret of Taste for supporting me when I needed it. Many have congratulated me for the hard work. I got a couple of how-did-you-do-it mails. To be frank, it wasn’t difficult at all. I used batch processing which made things easy. Adding the caption, of course, had to be done individually. I spent like 10-15 minutes everyday and the roundup was ready in a week. I was so thrilled and wanted to finish it in one sitting, but I didn’t want anyone in my home to suffer because I was busy with the roundup. About the generous response from fellow bloggers – Delighted! I have never received so many mails that are not junk.:) Entries started flowing in since mid March, and everyday I got more and more excited. Sometimes I thought I was getting lost in the middle of so many entries, but I picked up in no time. I received more than 100 entries. I am so happy and I thank everybody again for making it possible.”

Baking Fairy, the host of JFI-Strawberries sent her wishes from Costa Rica. She moved to Costa Rica from SF and opened her own bakery there. She wrote “I bought a small bakery and runnning my own place. I have breakfast and lunch items, most “Indian” base recipes because I love them so much. Hope you will come to visit one day. It is really a great place…Very peaceful…”.

Rosie of What’s the Recipe Today Jim?, currently vacationing in Mexico sent her thanks and wishes to all the participants.

My sincere thanks to Baking Fairy, Sailaja, Santhi, Vineela, Love 2 Cook, Vee, Kay, Ashwini, Rosie, Vaishali and RP for laying the foundation of Jihva tradition.

My heartfelt thanks to all the participants and fellow bloggers who embraced this event to make it their own, and opened up their families’ culinary heirlooms and treasures with such selflessness. Preserving food traditions is critical in these days of globalization and I hope that together we contributed to this effort through Jihvā.

Here are the stars of Jihvā: 2006. May they be part of our culinary traditions forever!

Mango Sauce, mango Juice, Ripe Mango Slice, Green Mango Slice, Dried Mango Pulp Cubes, Amchur Powder ~ All Things Mango
Jihvā: Mango


Jihvā: Strawberries

Toor Dal (Kandi Pappu)
Jihvā: Dals

Besan, Gram Flour, Sanaga Pindi, Chana Dal Flour
Jihvā: Flours

Homemade Soya Milk
Jihvā: Milk

Milk, Rice, Ghee, Jaggery, Golden Raisins and Cashews ~ Ingredients for Bellam Paramannam
Jihvā: Ghee

A Plate Full of Indian Sweets for the Holidays
Jihvā: Diwali Treats

Jaggery (Gur in Hindi and Bellam in Telugu) ~ Sugarcane and Palm
Jihvā: Jaggery

Coconut - Young and Mature
Jihvā: Coconut


Jihvā: Ginger


Jihvā: Potato


Jihvā: Tomato

Posted by Indira©Copyrighted in  (Friday April 21, 2006 at 9:17 pm- permalink)
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