Announcing an event ... 'Side dish for chapathi'

Indians make many kinds of flat breads namely roti, chapathi (chapati), naan, paratha, parotta etc., using wheat flour. Spicy curries are served as side dish.

The side dish for those flat breads play a major role in the dinning table. If you cannot make a delicious side dish, then the whole lot of bread will remain untouched. It is always a trouble for me to choose a perfect match for my roties.

So I decided to host an event 'Side dish for chapathi' , that can help many .

I invite you all to bring out your amazing side dishes to make the event a great success.




Here are some rules:
1) Make any side dish that suits Roti / chapathi/ naan/ paratha/ parotta / any flat bread / fried flat bread (poori) and post the same in your blog . No need to describe the roti procedure. But you can send the whole spread too.

Link back to this announcement. Feel free to use the logo.
You can send in your entries from the archive also, provided they are re-posted for this event between Aug 5 and Sep 5, 2009.

2)Multiple entries are always welcome. All edible ingredients are accepted.
The choice is endless. I will be glad if the side dish is more authentic . You can post some famous side dish of your region / state too. But you can post any dish of your choice also.

3)you can send your entries to vikiskitchen@gmail.com and the Subject as 'Side dish for chapathi' with the following details.

Your Name:
Recipe Name:
Recipe URL:
Attach a picture of the dish. Non bloggers can send their entries with the recipe details and picture if any to my email account.

Send it on or before September 15 , 2009.

Looking forward for your delectable dishes.....

Cheers,
Viki.

Rava Ladoo

Rava laddu / ladoo is a classic Indian sweet prepared during auspicious occasions and festivals.
There are many ways to prepare it. The standard way is to roast and grind the ravai (sooji) and to make balls using hot ghee.
Those ladoos will last long for a month also. I associate the rava ladoo with my chithi (my dad's brother's wife) . It is her habit to prepare snacks at home if she visits some one special.... mostly me:) She makes it in the authentic way using ghee and I will discuss it afterward... may be 'Rava ladoo - part 2'.

But our subconscious mind can never allow us to use such a bulk quantity of ghee, even though the tongue begs for it:) So here is a lesser fat version . Hope you all like it.




Ingredients:
Rava / sooji / semolina - 2 cups
Shredded coconut - 1 cup
sugar - 1 1/2 cup
water - 1 cup
cardamom - 5
raisin - 20
Cashew nut - 20
Ghee - 2 tbsp

Method :
1.Heat 1 tbsp ghee in a wok.
Fry the cashews and raisins till the cashews turn golden. Keep aside.

2.In the same wok add the remaining ghee and fry the rava till it becomes loosen and fragrant.
Transfer to a plate and keep aside.

3.Now put the shredded coconut and dry roast it till it starts to get mild golden color. Transfer it to the rava plate.

4. Pour 1 cup water to the wok along with the sugar and heat till it gets one thread consistency. (One thread consistency: If you scoop the syrup and pour back using a spoon, the last drop will drip like a single elongated drop).

5.Immediately add the rava and mix well. Put off flame and let it become a thick dough.

6. Add the powdered cardamom, fried cashew , raisin and mix well. Let it get cool (warm) so that we can touch.
Take a lemon size portion and make balls .

Rava ladoo is ready!

Serving suggestions:
Serve as dessert or snack. Makes 20 ladoos.
Store in airtight container . It will last for 2 days without refrigeration and more than a week if refrigerated.

I am not sure of the longevity of these snacks , as they vanish as soon as I make:)

Mushroom pepper curry - A village treat !

Mushrooms are always associated with rain . If you have lived in a country side , then you will think of  that spread of white mushrooms that bloom after a rain. (keep in mind that only a few mushrooms are edible and it needs some experience to identify them).
Mushrooms are my fantasies since childhood.I have always wondered and asked many people how these tiny soft umbrellas shoot up the next morning after a heavy rain. Our maid Lakshmi told me that the lightning brings the seeds of mushroom to earth (!) or it is the mysterious plant that live for a day indicating some fast life philosophy and a lot of stories....even thrillers too:)
I would get up in the morning after those lightning nights and run to our garden to see if any umbrella has sprung up. On seeing my love for them Lakshmi brought us a lot of mushrooms, which she collected in the woods. Mom, cooked it like a spicy curry as per Lakshmi's idea .Those were like treats to me. Nothing can beat the fragrance of those fresh hand picked mushrooms.
In course of time I learned that these are a kind of fungi that grows if the moisture / humidity reaches a saturation point along with some protein rich environment.Moreover all the mushrooms are not edible. Some are poisonous too.

Ok...Whatever the scientific fact it may be... even now I consider the mushrooms as tiny little gifts from heaven that travels through lightning:) I want it to remain that way only.

Mushroom pepper curry (village style):



Ingredients:
Button Mushroom - 20
coriander powder - 1 tbsp
Turmeric powder - 1/4 tsp
garlic paste - 1 tsp
tomato - 1
salt - to taste
oil - 1 tbsp
Red Onion - 1/2
fennel seed - 1/2 tsp
Curry leaf - 1 sprig
Green chilly - 2

To grind:
puffed channa dhal - 1 tbsp
Shallot onion - 4
black pepper - 1 tbsp
cumin - 1/2 tsp

Method:
Put the mushroom in a wide vessel and wash it in water thrice to remove any impurities.
Drain the water completely. Pat dry it with paper towel.Don't squeeze it.
Chop it in lengthwise and keep aside.
Grind the items given.
Heat oil in a wok.
Add the fennel seeds and let it get red in color.
Then add the chopped onion , curry leaf, green chilly and saute well.
Then add the garlic paste and fry till the raw smell goes.
Now put the finely chopped tomatoes and saute till the oil separates.
Then goes the mushroom along with all the powders , salt and ground mixture.
Cover and cook for 10 minutes.
Mushroom pepper curry is ready!

Serving suggestions:
Serve as side dish with paratha, roti or any bread.
Goes very well with piping hot cooked rice too.

Facts:
The nutrient content is very high for all the edible mushrooms and they are considered as one of the natural medicines for cancer and heart disease.
Mushrooms helps in reducing our cholesterol level and boosts the immune system.
A Serving in alternate days will definitely help us keep a good health.
Cook the mushrooms as early as you buy bring them home. It will start to rot in one day after coming home.
There are some poisonous varieties also. So have a thorough knowledge before going for a mushroom pick-up.

An award:
Yesterday I received a cute award from Ramya of Simple vegetarian Recipes. I am speechless. Thanks Ramya ! Your award inspires me to do more.



The rules for this award are :
1. You must mention the person who has given you the award.

2. Copy the logo and place it on your blog.

3. Link to the person who has nominated you for the award.

4. Name 7 things about yourself that people might find interesting.

5. Nominate 7 other Kreativ Bloggers.

6. Post links to the 7 blogs you nominate.

7. Leave a comment on which of the blogs to let them know they have been nominated.

Well .. I don't know , if it will be interesting. Here are some facts about me.

1)We are living in USA and my mother tongue is Tamil. I love English movies, especially the documentary, cartoons and non-violent movies :)

2)Passionate to visit Churches . I am eager to know about all other religions too.

3)I love to learn different cultures and cuisines. Gardening and watching flowers , birds etc are my leisure time activities.

4)I like various hair cuts , exercise and keep myself updated.

5)My drawback is my fully developed taste buds that crave for all those fried items I see:)

6)I love blogging and the entire blogging community keeps me lively.

7)More concerned about ecology, environment , pollution, protecting fauna and flora of our Earth.

I want to pass this award to all, but as per the rules I have to select just 7 people....So passing these to the following friends .

1)Sashi of Sashi's Tasty bites.

2)SriLakshmi of AnnaPurna.

3)Ganga of My favorite foods.

4)Rebecca of Chow and chatter.

5)Suparna of Food Fascination.

6)Aysha of Life Today.

7) Kalyani of kalyani's kitchen.

Congrats Friends!

A simple dinner !

With the arrival of the summer we can see the markets flooding with all the nature's best produce and colorful vegetables. Some weeks before we found a semi home made pizza with zero trans fat and lesser fat-cheese in the frozen food section. From then on, it became our routine to make a colorful dinner on weekends with that store bought frozen pizza topped with our homely choices along with the natural sides and fresh fruits as desserts.

After my last post on dinner etiquette , my eagerness to find the various modes to eat certain food has gone wild . So wanted to share about the facts on food that has to be eaten with fingers:)

What is a finger food?
Finger food is food eaten with the hands without using any knife, fork, chopsticks, or other utensils.
In some cultures, food is almost always eaten with the hands.
Exampe: 1.Ethiopian cuisine, food is eaten by rolling various dishes by Injera bread.
2. Indian food (roti, rice, dosa) is mostly eaten with hands .(we can use a fork if rice is served with meat and veggies . Use a spoon if served like soup consistency ).

Examples of generally accepted finger food: (courtesy - wikipedia)
Miniature beef pies, sausage rolls, sausages on sticks, cheese and olives on sticks, chicken drumsticks or wings, spring rolls, miniature quiches, samosas, onion bhajis, potato wedges, vol au vents, risotto balls, pizza, cookies, crackers, hot dogs, fruit and bread.

So our pizza is definitely a finger food and we can have it comfortably with all that sides and drinks. Enjoy the platter with your hands:)
\


Starter:
Fresh broccoli - 1/2 head.
Trim and wash the broccoli florets.
Pat dry with a kitchen towel.
Arrange on baking tray along with pizza and bake for 10 minutes.
Sprinkle lemon juice and salt.
Serve as starter.

Main course:
Healthy slice of pizza without trans fat topped with low fat cheese.
Top with Red, green and yellow bell pepper along with onion , mushroom , olives etc.
Grease a baking sheet with olive oil and bake according to directions.
I used a brand called 'Ellios' from Shop rite.

Sides:
Sweet corn broiled over direct fire , seasoned with lemon and salt.

Drink:
I could not focus more on nutrients here.
The irresistible choice for us is a caffine free zero calorie coke.
We can have a natural choice like lemonade also.

Dessert:
Served a banana , few cherries and a peach as dessert for every one.



Sending this spread to Yasmeen's Well balanced 3 course meal event. Hope it suits the theme.

Vaazhai poo vadai .

Mostly I love to write about my mom, food and culture as the anecdote for every post. But for a change I am eager to occasionally include a few thoughts on dinning , hosting and food related thoughts.
OK... I know many are thinking...What is the relationship between a plantain flower vadai and dining etiquette? Nothing , but it can be served as good starter dish in a dinner. That's it :)

Some basic definitions:
Formal dining : A properly planned dinner arranged in a theme , hosted by someone. Food cooked and served by trained professionals. Guests attend it with proper invitation and suggestions (adults only / kids only / dress code etc.,).
Informal dining (Any culture):A dinner hosted for family and friends. The hostess prepares and serves food with a little voluntary help from guests. The host can ask for specific food allergies while inviting the guest.


Table etiquette (Formal and Informal dining):

First lets see the well known basic Do 's' and Don't 's'.

1.Do stay in your seat till the dinner is over. Use the restroom before sitting down.
Sit according to the waiter's directions (if any).

2.Sit straight on the chair , with both feet on the floor. Don't clutch your legs around the table leg or stretch your legs wide. Keep arms on lap while waiting.

3.Don't lean backwards by tilting and playing with the chair. Don't play with spoon or vessels.

4.Wait for the food to be served.

5.Try a little bit of everything on your plate unless you have a severe allergy. You can avoid a serving by a 'No , thanks' and not a long story on why you hate it. You can choose and have the food in a buffet. But don't discuss your aversion on a served dish. This will definitely hurt the hostess if she has prepared it.

6.Take small but required portion at a time . Don't over crowd your plate.

7.Talk with people on either side of you. Don't shout across the table.

8. Do not eat too fast or too slow while everyone is waiting to get up.

9.Ask for things to be passed with a please, thanks etc. Meanwhile do not reach in front of someone.

10.Do not pick up the dropped silverware, food or napkins.
(to be contd....)

Look forward for more tips in the upcoming posts.
Hope you all like it.

Vaazhai poo vadai / plantain flower vadai :
Recipe source: My Gandhi chithi , she did this for us and taught my mom this recipe, when she visited us.
Vaazhai poo vadai is one of the most favorite tea time snack for many of us. It has a pleasant earthy flavor induced by the plantain flower . The toughest part is to clean the flowers before using. You can click here to see how to clean the banana flowers .

Ingredients:
Channa dhal /kadalai paruppu /Bengal gram - 1 cup
Chopped banana flower - 2 cups
salt - to taste
ginger - 1 inch
onion (chopped) - 1/2 cup
curry leaves- 1 sprig
fennel seed - 1/2 tsp
Red chilli powder - 1 tsp
cooking oil-250 ml. (for deep frying)

Preparation:
Clean the banana flower and chop it coarsely.
Soak the dhal for 1 hour in water.
Take out a handful of soaked dhal and keep aside.(This gives a wonderful crispy texture to the vadai.)
Grind the dhal with salt , ginger and fennel seed without water.
Add the left over dhal,coarse dhal mixture,chopped onions,chopped banana flower and curry leaves and mix well .
Heat oil in a deep frying pan.
Take a small ball of the mixture (in the size of a lemon), slightly flatten in the palm of your hand then place in the hot oil .
Deep fry on both sides to a golden brown color to mild red color.
Remove the vadai , drain oil by placing over a tissue paper.

Serving suggestions:
Makes 15 big size 'vaalai poo' vadai.
Serve hot with Coconut chutney or Tomato ketchup.

Pineapple Rasam

There is a popular belief that , 'We can check any person's cooking skill with the taste of the rasam they make'. Because even though the rasam may seem a very easy item to make, it needs a lot of care and patience.
One can master the art of preparing an authentic rasam by keeping the following in mind.
1. Don't boil the rasam after adding salt. Put off flame on seeing the bubbles / froth.
2. Don't use black or old tamarind.
3. Use freshly ground rasam powder and fresh ingredients to get a more healthy rasam.

A rasam made with pineapple will definitely sound classic to any Rasam fan.
Like all the rasams , pineapple rasam also helps in digestion. Some nutrients present in the pineapple is believed to reduce the body fat to some extent.
So here is a super healthy rasam made with all the freshness of pineapple.



Ingredients:
Tamarind - a strawberry size
pineapple - 1 cup (chopped)
cooked toor dhal - 3 tbsp
water - 3 cups
turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp
fenugreek seed - 1/4 tsp
Dry red chilly - 2 (torn into pieces)
curry leaves - 1 sprig
cilantro - 1 tbsp (chopped)
salt - to taste
oil /ghee - 1 tsp
garlic - 4 pearls

To roast and grind:
Coriander seed - 1 tbsp
Cumin seed - 1/2 tsp
Black peppercorn - 1 tsp
Dry red chilly - 1


Method:
Step 1.
Grind the tomato with 3/4 cup of pineapple coarsely.
Soak tamarind in hot water , filter and extract juice using 2 cups of water.
Take a vessel and add the tamarind extract,Turmeric powder, mashed dhal, mashed tomato + pineapple in it.
Start heating the vessel.
Roast the items given and grind along with fresh garlic pods.
Add this rasam powder also to the above vessel and bring it to a boil.
Switch off flame once it comes to a boil.
Now add salt to taste.
Step 2:
Heat oil / ghee in a pan.
Add mustard seeds , fenugreek seeds and allow them to splutter .
Add some asafoetida (hing), cilantro, red chillies and curry leaves.
Run the seasoning over the hot rasam.
Step 3:
Finely chop the rest of the pineapple and sprinkle over the rasam.
Close the vessel tightly to retain the flavor.

Pineapple rasam is ready!

Serving suggestions:
Serve hot with plain steamed rice or simply in cups to drink.
Having a cup of rasam after lunch or dinner is highly recommended for good health.

Puliyotharai

'Puli saatham' , the name itself has the power to make any one drool. There are so many variations in making a puli saatham.
In Tirunelveli (TamilNad, India) ,we call it as Puliyotharai. The main variation is the addition of garlic and its roasted ingredients .Moreover we have the habit of using pure chekku Nallennai otherwise called Virgin Sesame oil for the pulihora and dosai.
After tasting the dosas and Puliyotharai made with that virgin sesame (gingelly) oil we cannot satisfy our taste buds with the branded gingelly oil.
Still I remember the vacations amma and chithi making Puliyotharai for our temple visits. The post brings me the memories of our vacations in Tiruchendur resorts (a beach side village famous for its Lord Murugan Temple) and the long train journeys to Madras:) Mom used to pack the puliyotharai in broiled banana leaves.(Placing the banana leaf over the fire for a few seconds make it flexible to pack food). I have always wondered if the aroma of the puliyotharai comes from the banana leaf or by the gingelly oil:) But now I am sure it is by the love of the person who prepares it:)
Anyways here goes the recipe for Puliyotharai.

Other names: Puliyodharai / Tamarind rice / Puli saatham / Pulihora.


Ingredients:
Raw ponni rice (Pacharisi) / Basmati rice - 1.5 cup (300 gm)
Salt - 1 tsp (to taste)
Tamarind - a lemon size ball
Gingelly oil - 4 tbsp (2 tbsp per cup of rice)
Garlic - 10 pearls (must)
Channa dhal - 1 tbsp
mustard seeds - 1/2 tsp
Unroasted Ground nut - a handful
Cashew nut - 15
Dry red chilly - 4
Curry leaf - a sprig.
Turmeric powder - 1/4 tsp
Asafoetida (perungayam)- a pinch

To roast and powder afresh:
fenugreek seed (venthayam) - 1/2 tsp
mustard seed - 1 tsp
oil - 1 tsp

Cooking the rice:
Cook the rice with 1/2 tsp salt and ample water .
Drain the excess water. Spread the cooked rice in a wide plate (thambalam) and let it cool completely.

Puliyotharai powder:
Heat 1 tsp oil in a wok and fry the fenugreek seed and mustard till we get nice aroma.
Cool and powder it in a hand mortar / blender.

Puli kaachal (Tamarind masala):
Heat 1 tbsp gingelly oil in a wok. Fry the ground nut, cashew nut separately and keep aside.
Again heat the remaining oil in the same wok.
Add mustard, Channa dhal, red chillies (torn into bits),curry leaf , asafoetida and fry well till mustard pops.
Then add the peeled garlic and stir till the garlic starts turning golden.
Extract juice from tamarind using 1 cup of water and pour the juice into the wok.
Now put the Turmeric powder , salt and boil till the oil starts showing.
Then add the freshly grind powder. Turn off heat.
Puli kaachal is ready. We can store it in refrigerator for further use also.

Puliyotharai preparation:
Sprinkle the roasted nuts over the cooked rice.
Add the puli kaachal to the cooked rice little by little and mix well till it tastes good (not too sour).
Puliyotharai is ready!
Keep the remaining gravy refrigerated for further use.

Serving suggestions:
Serve as main course lunch / dinner / breakfast.
Serves 2 adults.
The best side dishes can be the crispy masal vadai and thengai thovaiyal (thick coconut chutney) or simply with potato chips.
It goes well with hard boiled eggs too.

Note:
Tamarind rice cooked in this manner can stay fresh for nearly 3 days without refrigerator. So it can be packed as a best packed food for a long journey, if we prefer home made food.
If packed for a long journey , make separate parcels for every time use. Do not mix the touched food along with fresh one. Do not keep coconut chutney for the journey as it will get spoiled soon. Care should be taken not to touch the food with hand / wet spoon while cooking , if we need a long shelf life.