Posted in Uncategorized on November 5, 2008 |
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One of the things that has always intrigued me is how people from very hot places around this country crib about how Chennai is hot. Perhaps I am being too civil by using the word intrigued – honestly speaking, I get irritated. I bump into touristy ramblings about how hot Chennai is by people who blog from places like Bombay, Delhi and Jaipur (yes, Jaipur!!). I have friends who live in perhaps as hot if not hotter conditions across the country who are very apprehensive about a visit because they don’t want to encounter “the Chennai heat”! Really, how about “the Delhi scorch” or “the Mumbai roast”. Bangalore reaches 35 C by March and yet the city is bestowed, rather gifted, with a warm blessed summer weather. I am really wondering if the sun shines so differently on Chennai that people feel a lot more roasted here.
I agree that Chennai doesn’t have a real winter but it rains during winter and it is pleasant. The roads do get flooded, but I have seen worse in Bangalore and Bombay. We also get decent summer showers. And yes it does sometimes get humid but unless someone is going to come here expecting snow, I don’t think there’s a real reason for being disappointed with the weather. I really wish people looked beyond the “oh, Chennai is hot” and looked at the city.
I love Chennai, with all its grime and dust and heat and flooded roads. I love this city. And unless you’re from a all year round snowing place, please don’t ever tell me Chennai is hot!!!
Talking of other things beyond my rant, the recipe of the day for Recipe Marathon is Peanut Coriander Pasta. Its my favourite pasta dressing and quit simple though a bit time consuming to make.
Makes: 2 portions
- Pasta – 200 gms
- Coriander – 1/2 cup (coarsely chopped)
- Garlic – 4 cloves (finely chopped)
- Red Chilly – 1 (broken into smaller pieces)
- Onion – 1/4 cup (cut into thin rings)
- Tomato – 1/2 cup (cut into thin rings)
- Peanuts – 1/4 cup (roasted, skinned and halved)
- Sea Salt – 1 tsp
- Olive Oil – 4 tbsp + plus more for greasing baking tray
- Water – 4 cups
- Heat 4 tbsp of Olive Oil in a pan, add garlic and red chilly and saute until garlic turns golden over medium heat. Lower the flame, add finely chopped coriander and saute over medium heat until the sound of the crackling coriander subsides. Set this dressing aside for 30 minutes.
- Spread the Onion rings on an oven proof baking tray greased with Olive Oil. Bake at 250 C for 10 minutes. Take Onion rings out of the oven. Spread tomato rings on the baking tray. Bake at 250 C for 15 minutes. Take Tomatoes out of the oven.
- Combine 4 cups of water and sea salt and bring to a boil over medium heat. Add pasta and cook until al dente. Drain water from the pasta, retaining some of the water.
- Toss pasta with the coriander garlic dressing, onion and tomato rings and roasted, skinned and halved peanuts. Serve immediately or chill in fridge and bring to room temperature before serving.
Check my fellow recipe marathoners:
DK, Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii
Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Raaga, Lakshmi Venkatesh, Sripriya, Viji, , Kamalika,Pavani
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Posted in aadi pooram, Deepavali, Festivals, ganesha chaturthi, Janmashtami, life, Srijayanthi, tamil culture, Tamizh Culture, Uncategorized, tagged Calendar, Celebrations, Festivals, Panchangam, Tamizh Culture on August 17, 2008 |
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Posted in Uncategorized on July 5, 2008 |
16 Comments »
This is one of the first recipes I learnt. When we stayed in the Telephones quarters at Hyderabad, a Nair family moved in to our opposite flat. Mrs Nair was a great cook and we loved her aapam with a simple stew. I prepared this stew as a side dish for dosa as my hubby is not particularly interested in aapam. Stew tasted exactly the way aunty prepares and tasted great with dosa.
Posting a recipe for Srivalli’s MW event is not a big deal for me as I cook almost everything in the MW. Still I have not sent entries to her events in the past few months! Stew is my first entry for this months MEC! 🙂
- Potato – 2 no
- Carrot – 1 no
- Onion – 1 small
- Tomato – 1 small
- Curry leaves – 1 twig
- Ginger – 1/2 inch piece
- Green chillies- 2 nos
- Coconut grated – 1/2 cup
- Cloves – 2 nos
- Cinnamon – 2 sticks
- Turmeric powder – 1/4 teaspoon
- Oil – 1 teaspoon
- Salt – to taste
- Wash peel and cut the carrots into 1 inch sticks. Add turmeric powder and MW high for 3 minutes in a microwave safe container.
- Add 1 cup water to the coconut and grind in a mixer. Pass through a strainer and squeeze out the milk.Keep this thick coconut milk separately.
- Add 2 more cups of water to the coconut and grind again. Pass through a strainer and squeeze out the milk. This is slightly thinner than the milk extracted first.
- In an MW safe bowl, add oil, cloves and cinnamon sticks. MW high for 10 seconds.
- Add finely chopped onions, tomatoes, green chillies, ginger and curry leaves and MW high for 1 minute.
- Add the parboiled potato, carrots, salt and the thin coconut milk and MW high for 2 minutes.
- Add the thick coconut milk and MW for 1/2 minute. Serve hot with Aapam or Dosa.
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I have heard of people changing their religion, but never their nationality! Some of our food bloggers have now become Japanese! What with names like Omoshiroi, Etsuko and Sakura!! 😀 I was terrified to see these names in my contact list! These are our new Ninja Warriors. Best way to protect yourself from these warriors is to just post recipes for the events organized by the Ninjas in your blog! Look at me, preparing Yogurt dishes for the event in Etsuko’s blog, though I had planned for some other post! I also have to say “yes boss” to my own Omoshiroi! 😀
Does all this sound like Greek and Latin instead of Japanese!? Just relax and get ready for some nice Yogurt recipes! 🙂
More ( Yogurt) Kali
More Kali and More Milagai
- Sour Curd – 1/2 cup
- Water – 1 cup
- Rice flour – 1/2 cup
- Curry leaves – 1 twig
- More milagai* – 4 nos
- Salt – to taste
- Oil – 2 teaspoons
- Mustard seeds – 1/2 teaspoon
- Hing – 1 pinch
- Beat the curd well and mix with water and transfer to a MW safe container.
- Add the rice flour, Hing and salt and mix well with out lumps.
- Heat oil in a kadai, add mustard seeds. When it crackles add the more milagai and fry on a low flame till dark.
- Add curry leaves to the roasted Milagai and add this to the curd mixture.
- MW high for 5 minutes, stirring in between after every minute.
- Serve hot with Milagai podi!
*More Milagai is prepared small variety bell pepper or green chillies. It is readily available in some grocery stores. It can also be easily prepared at home if you a small space to sun dry.
Preparing more milagai at home
- Mini Bell peppers or green chillies – 100 grams
- Curd – 1 cup
- Salt – 1 teaspoon
- Wash the chillies or bell peppers and wipe well. Slit length wise into two.
- Beat the curds, add salt and the chillies and allow to soak for 1 day.
- Spread this mixture into a plate and sun dry for 2 to 3 days till the chillies are completely dry.
- These dry more milagai can be used for seasoning in some dishes and tastes great when fried, as a side dish for curd rice.
This dip or pachadi tastes good with Pulav and bisibelebath.
- Prepare Bhoondi following this recipe.
- Beat 1 cup curd well and add 1/4 teaspoon salt, a pinch of black salt and 1/2 teaspoon chilli powder.
- Mix well and keep aside. Mix the curd and bhoondi just before serving.
- You can add chopped coriander leaves if you like to add more flavour.
Update: Shameless Self Promotion (Note Lakshmi here not Latha aka Lathamma)
- If you liked my No Knead Bread then vote for me at this link for Open Sesame. You need to sign up/ log in to vote.
- As if I am deadly at maintaining one blog, I have gone ahead and coaxed a dear friend into food blogging with me. Check out our blog at Baking Buddies.
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Perfectly roasted Sepakizhangu (Taro/ Colacasia/ Arbi) – crisp on the outside, well steamed and soft inside – is a dead simple recipe that contrary to popular perception doesn’t require any deep frying or a bottle of oil.
Let me get this straight. Taro is NOT inherently gooey, mashy and ichy. Taro is more often than not badly cooked and made into a gooey mess. Roasting doesn’t require oodles of oil. Roasting require good regulation of temperature and patience. There’s isn’t much to the art of roasting, besides cooking on a slow flame and knowing when and how to turn the vegetable. It’s a one of a kind experience in slow cooking.
I turn my nose up at people who don’t like Taro (even if they are friends). How can someone not like something that tastes as good as this? I can write an ode to Taro. A bowlful of roasted Taro with a newspaper or book to read is my idea of a perfectly lazy late morning snack.
- Sepakizhangu (Colacasia/ Taro/ Arbi) – 1/2 kg
- Mustard Seeds – 1/4 tsp
- Channa Dal – 1/2 tsp
- Urad Dal (split) – 1/2 tsp
- Turmeric Powder – 1/2 tsp
- Chilli Powder – 1/2 tsp (or more if you like)
- Hing – 1/4 tsp
- Salt to Taste
- Oil – 1 tbsp
- Wash the Taro well. Pressure Cook the Taro with the skin till its well steamed but not mushy. (Wait for the first whistle, turn the heat to low till the cooker is on its way to the second whistle. Throw a towel over the whistle to stop steam from escaping and switch the cooker off.)
- Remove the Taro from the cooker when the pressure drops. Allow to cool for sometime. You can sink Taro in some cool water if you like.
- When mildly warm but not hot, skin the Taro and cut into discs. Add Turmeric , Salt and Hing, mix and keep aside.
- In a large skillet , heat the Oil, crackle the mustard seeds and toast the urad dal and the channa dal.
- On a low to medium flame, add the Sepakizhangu. Spread evenly on the skillet with a flat ladle. Allow one side to cook for a while. When it starts to turn the lightest of golden yellow, overturn and roast the other side. Repeat this process till all sides start turning a deep golden more or less evenly. Keep the flame on low to medium all the time. Do not try to roast on high.
- Add chilli powder and mix well. Roast for one more minute.
- Remove from flame when the Taro is crisp on all sides.
Sepakizhangu roast is a great side dish for sambhar rice vethal kuzhambu rice and all variety rices.
Other Recipe Marathoners:
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Milk and milk products have high nutritious value when consumed in right quantities. While many of us would like to have fat free milk and curds, we should not forget that our children need to get some amount of fat in their diet. We can choose a half toned milk that will fulfill the needs of the entire family. Half toned milk has around 4% fat and we can easily prepare butter at home by removing the cream from this milk. I have been preparing butter at home for the past 27 years. It is not very difficult or time consuming.
Some like to collect cream from curds. I have found that cream collected from milk gives butter that is sweet. Fresh cream collected from milk can also be used in cooking.
- Boil 1/2 litre milk in the MW for 3 minutes. Allow to cool well.
- Refrigerate for 12 to 24 hours. A thick layer of cream will be formed at the top.
Cream floating on the top of refrigerated milk
- Remove the cream carefully with a slotted ladle and collect it in a wondelier bowl and store in the chill tray in the fridge.. Use the cream free milk for your beverages or for setting curds.
Cream collected in the wondelier bowl
- Collect cream in the same bowl for a week. Add a teaspoon of curd a leave for a few hours.
- Add 1/2 cup plain water, seal the bowl well and shake well for 3 minutes.
- You will see the butter floating in the bowl. Add some more water and remove the butter with wet hands. You can wash the butter with some more water if required.
Home made butter ready to use as you please
We can use this butter for preparing cakes and savouries. For festivals like Srijayanthi home made butter is best. It gives the bhakshanams a distinct flavour. We can boil the butter and prepare ghee. The smell and flavour of home made ghee is heavenly.
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All my blogger friends must be wondering where this mother daughter duo has disappeared! Lakshmi is very busy with her work. She just about manages to cook something .
Around a year back I started learning computers so that I could assist my hubby in his accounts outsourcing. As I was exploring the internet, I felt I too should have my own space in the internet. Since cooking has always been a passion for us, lakshmi said that we should start a cookery blog. That’s how Yumblog was born!
Now my hubby has taken up so many assginments and almost 75% of the outsourcing work is mine. I just cannot sit in front of the computer after working for 5 to 6 hours. At the back of my mind there is always this feeling that I am missing something. Now we are planning to post just one or 2 recipes a week, on wednesday and sunday. I hope I will be able to keep up this promise.
There are a few awards we received some time back. I am really sorry for taking such a long time to publish this sweet gesture by my blogger friends.
My very dear friend Asha of Foodies Hope has given me Forever Friends Award!! Thankyou Asha dear! 🙂
I would like to pass on the Forever Friends Award to Asha, Siri, Srivalli, Bharathy, Raaga and Dhivya who kept in touch with me through Email or chatting, though I was not blogging regularly! 🙂
And there is this loving girl who likes to give away all the awards to me. I am talking about Siri ofcourse! 🙂 She thinks my blog is excellent! Thanks a ton Siri dear. 🙂
With so many well wishers around the blogosphere, awards are never ending! My daughter lakshmi said this sweet person joined the bloggers meet at chennai for a few minutes with a hope of meeting me in person! I too am looking forward to meeting you Bharathy dear! 🙂 A nice award from a nice girl! :))
My next post will be a simple method to prepare butter at home using a tupperware container.
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