Omavalli bajji

"A great person never loses a childlike spirit" - Mencius.
"It is that nostalgic foods that brings back our childlike spirit" says me :)

Omavalli / karpooravalli / cuban oregano / mother of herbs
bajji - fritters

Though we used to grow this omavalli plant in our house (while growing up), I had never tasted this bajji (we eat it raw), till I saw a platter of this in a TV serial long back.
Unlike anywhere else, house plants are almost free in India :). After that , around 2005 I got one of this omavalli in our garden, as my husband is very much fond of smelling this leaf.  Also he likes the way this grows enormously and he particularly wished me to grow this plant along with my favorites. I searched everywhere and spotted one in my neighborhood. Then while I went for a walk I asked my neighbor if she can give me a tiny piece of this. She gladly gave me a big branch and that one grew in our house to a large bush. We munch on this leaf  in the mornings. Then on a rainy and cold evening (that nice weather is not common in Chennai and we Chennaites celebrate the cold weather with spicy foods and tea), I prepared this for us and we loved it very much along with tea. Omavalli remains in Chennai and I never thought if I could see one again in USA.
After many years, I saw this in a nearby Asian grocery stores, and bought it for $ 2 in a small pack. Then it grew this big (see photo) inside our house. Then only I learned that omavalli is not only native to India, it is a favorite herb in South America too. It is a hardy and outdoor plant too (haven't tried outdoors yet).
 I love my plants very much and consider them as my kids, as I think that they give me a very good company. Growing them in cold regions needs some luck, so I keep them precious. I rarely pick leaves out of them and one fine day  just like that on a cold evening  I made this bajji along with tea and we liked it very much :)  .
Here is a platter of omavalli bajji and should I say it tastes amazing ? :)

omavalli bajji

May 2014 Omavalli plant from Asian stores.

Omavalli plant in indoors.

Ingredients :

Omavalli leaf - 10 
Besan flour (kadalai mavu) - 1/2 cup
dosa batter (or) rice flour) - 2 tbsp 
salt - to taste
red chilly powder - 1/2 tsp
hing (asafoetida)- 1/8 tsp
baking soda - 1/2 tsp
oil - to deep fry (200 ml)

Method:

Pick some fresh omavalli leaf (using a sharp scissor). Rinse and wipe to dry.

In a mixing bowl , add all the ingredients except oil and leaf .  Mix well to a thick batter using little water. The batter should be like thick idly batter ,otherwise the bajjis will absorb more oil. 

Heat oil in a wok. Heat well, reduce flame to medium.

Dip the leaves in the batter and put it on the hot oil.  Do not clutter. Flip and fry both sides. Drain oil and take out.

Omavalli bajji  is ready!

Serving suggestions:

Serve hot as snack along with hot coffee or tea during rainy / winter season.
Tomato ketchup is my choice of side dish for all bajji. 
Tastes good without any dipping too.

Cobbler and Ice cream

This is the peach cobbler and kulfi ice cream I made for my husband's friends for their office's Deepavali celebration (Nov). I get enthusiastic whenever they say there's a party with friends, as I like the opportunities to make something different from our regular menu :) .Peach cobbler is totally an eggless dessert that is baked with milk, flour and peaches. Peach cobbler is an US dessert popular in Southern states. It tastes amazing when served warm along with a scoop of ice cream. In my view, the cobbler is one of the easiest desserts and I make it quite often for the parties I host. Indian Kulfi ice cream is a Moghul dessert and it is popular in many countries in Asia. My version is purely for my convenience and it almost tastes like the original Gulfi :)

Try these and tell me how much you like it.  Click the links for the recipes (my earlier posts).

Peach cobbler:

Peach cobbler (this large one is for our friends and that small tray is for my hd to taste first)

Indian Kulfi ice cream:

Homemade Indian Fruit and nut Kulfi ice cream

My list of  Indianized ice creams  :
1. Short cut Kulfi (from store bought ice cream)
2. Almond kulfi
3.Coconut milk ice cream
4.Pistachio Kulfi
5. Fruit and nut kulfi

6. Mango ice cream

Peach cobbler with Indian kulfi ice cream

Enjoy !

Kovaikkai varuval (கோவைக்காய் வறுவல்)

"Happiness is not a state of mind. It is an attitude" - read somewhere in Pinterest.

I have tasted this kind of spicy kovakkai fry in buffets, till then I used to make a simple poriyal only. I too started making it  at home using sambar powder and it tasted same as the Mirchi's.  Though this is a very easy and quick version, the success of the recipe depends on the way they chop the vegetable. These long slender pieces of this vegetable makes it a more yummy dish (my opinion !).
Enjoy this spicy South Indian side dish !

Kovaikkai  / Tindora / Ivy gourd ;  Varuval - pan roasting

Slice the tindora just like this.

Saute it in oil

Cook covered

After adding sambar powder

Kovaikkai varuval

Ingredients: 
Kovaikkai - 250 gm (1/2 lb)
Sesame oil / peanut oil - 3 tbsp
mustard (kadugu) - 1 tsp
urid dal - 1 tsp
red onion (small) - 1
homemade sambar powder - 2 tsp
turmeric powder -1/4 tsp
curry leaf - few
salt - to taste

Preparation: (20 minutes)
Rinse the Ivy gourd very well (thrice). Remove the top and bottom of each. No need to remove skin. Slice them into very thin long slices (see images).
Finely chop onion. Keep it along with curry leaf.
Method: (10 minutes)
Heat oil in a wok. Slide in the mustard and urid dal. Let the mustard crackle. Add the chopped onion, curry leaf. Fry till onion gets soft (1 minute approx).
Put the sliced Kovaikkai. Saute for 30 seconds. Sprinkle a handful of water and cook covered in low heat (5 mins) till kovakkai is tender crisp.
Add the required salt, turmeric powder, sambar powder and stir well. Cook covered for 2 more minutes with a tbsp of water.
Tindora fry is ready !

Serving suggestion:
Makes  4 servings.
Serve as side dish with sambar rice, any rice variety, chapati , roti.

Vendaikkai puli pachadi (வெண்டைக்காய் புளி பச்சடி )

Vendaikai - okra / ladies finger ; puLi - tamarind ; pachadi - a Tamil recipe for tender crisp side dish.
Most pachadi I make are curd based. But this one is different.
I have seen this side dish more in Tirunelveli than Chennai.  It might have originated in Kerala (as many pachadi are popular there) . It was introduced to my amma by Rukmani aunty and I 'by hearted' it keenly as I thought recipes like this are complex at that time. But nowadays I am confident to say that this recipe is not a time consuming one, if we know various short cuts in the kitchen.
Try and let me know if you like this recipe !

Okra / ladies finger (what a name !) / vendaikkai

Chop it into small rounds

Fry the okra along with onion tadka

Add required masala powders and continue frying

Cook till raw smell vanishes. 

Add tamarind extract. 

Add cooked dal, salt. bring to a boil.  Switch off.

Okra pachadi is ready !

Ingredients:
Okra - 200 gm
coconut oil - 2 tbsp
mustard (kadugu) - 1 tsp
urid dal - 1 tsp
chopped red onion - 1/2 cup
green chili - 1 (slit)
curry leaf - little
turmeric powder - 1/4 tsp
red chili powder - 1 tsp
coriander powder - 3 tsp
cumin powder - 1/2 tsp
salt - to taste
tamarind - amla size + hot water - 1 cup ( to make tamarind extract)
cooked thuvar dal - 1/2 cup

Preparation:
Rinse the okra and pat dry using a clean kitchen towel. Let it air-dry while we gather all other ingredients. Cook the thuvar dal and keep it ready.
Extract tamarind juice by soaking the tamarind in hot water. (or use a tbsp of readymade tamarind paste).
Chop the okra and keep aside.

Method:
Heat oil in a wok. Add the mustard and as soon as it starts crackling, add urid dal and fry till popping stops. Then add chopped red onion, chili, curry leaf and cook till onion turns soft.
Then add chopped okra. Now it may seem slimy. But keep on stirring in low heat. After few minutes add the masala powders (instead of all these powders a tbsp of  sambar powder would be enough too). Keep on stirring for one more minute and this direct heat will reduce the raw smell of masalas. Then add tamarind extract. Bring to a boil. Add salt. Cook covered till okra is almost tender crisp.
Tamarind removes the sliminess of okra. Then add cooked dal. Stir well , bring to a boil and switch off.
Okra pachadi is ready !

Serving suggestion:
Makes a perfect side dish with simple dal rice or sambar rice.
Sometimes I make it as side dish with chapti too.

Note:
In this dish I have used cooked dal, which I reserve while making sambar. Cooked toor dal can stay safe in freezer for almost 2 weeks. I haven't tested beyond that. Cooked toor dal in reserve comes handy for making rasam, side dishes etc.
But never try sambar with frozen dal, as Sambar tastes good  with freshly cooked toor dal only....my experience !

Mango grape juice

Who said welcome drinks should always be a lemonade or orange juice from a grocery store ? Luckily I discover newer drinks when in need. Here is one more drink that could make all of us happy.  On that day, I had a bottle of good quality 100% grape juice (from concentrate) and a tin of mango pulp which I had bought for another recipe. I never thought I would be mixing them up like this until that moment. Voila, this concoction made all think that I was planning on this drink for days , but I only knew how easy that is :) I have two recipes for that drink, one is pretty much handy and the other one is totally homely.
I am giving one more method (the really real recipe) which we started relishing after that.
Hope you like them both !

Seedless grapes and Atulfo mango from Costco

Grapes mango juice

Totally homely recipe :
Mango - 1
grapes (seedless) - 30 numbers
water - 1 cup

Remove the skin and puree the mango.
Put the grapes in 1 cup of hot boiling water and let cool completely.
Using a juicer extract the juice from grapes (Preethi juice extractor would be much useful in this step, as it retains the seeds and skin). Or using a blender (mixie), grind the grapes and filter using a tea filter.  (In this point we can store it in fridge upto 2 days).
Mix together and if needed add crushed ice.
Mango grape juice is ready. Enjoy !

Brilliant girls' recipe :
Mango pulp - 1/2 cup
grape juice - 1 1/2 cup
water - 1/2 cup

We can prepare this gorgeous drink using store bought 100 % grape juice and mango pulp (from Indian grocery store).
Mix together equal parts of grape juice and mango pulp.
Add required water and ice.
Enjoy !

Serving suggestion:
Makes a gorgeous welcome drink.

Cabbage koftha manchurian

Cabbage koftha manchurian is my own version of fried kebab in a sweet and sour sauce.
Manchurians become our favorite during cold weathers. I make it as surprise treat for my hubby dear on weekends. My hubby likes this fried cabbage koftas , just like pakoras along with tea.  Click to see my Gobi manchurian also.
In this post I have used various kitchen appliances. I am showing a glimpse of them for my readers. Indian cooking needs lot of chopping, which makes the cuisine a time consuming one. But by using various chopping equipment, we would discover the joy of cooking inside our own kitchen.

I have used the vegetable chopper in kitchenaid mixer attachment to shred cabbage.

Cook the shredded cabbage with channa dal

Cooked channa dal, cabbage with turmeric powder

Chopped bell pepper (using Vidalia chopper from Bed Bath & Beyond )

Mincing the ginger, garlic using a vegetable chopper (Rival brand from Walmart).

Manchurian sauce before adding tomato sauce, hot sauce and hot water.

Fried cabbage koftas

cabbage kofta manchurian is ready !

Ingredients:
For deep frying:
Cabbage - 3 to 4 cups (shredded) (300 gm)
channa dal - 3 tbsp
besan flour - as per need (1 cup)
salt - to taste
pepper powder -  1 tsp
turmeric powder - 1/2 tsp
curry masala powder - 1 tsp
Oil - to deep fry

For the manchurian sauce :
ginger - 1 inch
garlic - 5 cloves
green bell pepper - 1
scallion / spring onion - 1 small bunch
cilantro - few
dark soy sauce - 2 tbsp
salt - to taste
finely chopped green chili - 1
tomato sauce - 2 tbsp
corn starch  / AP flour - 2 tbsp 
Sesame oil - 2 tbsp + 1 tbsp

Step 1:
Shred the cabbage into small pieces. We can use a knife and cutting board like the traditional way or try using a Kitchenaid shredding attachment, just like I have used. Believe me, the vegetable choppers come handy for recipes like this.
In a cooking vessel, add 1/4 cup water. Add the channa dal and start cooking it, while we shred the cabbage. After it is almost cooked, add the shredded cabbage, turmeric powder and cook till all the water gets absorbed (less than 2 minutes). It should be tender crisp not mushy. Keep aside.
Step 2:
Add all the items given for deep frying (except oil) and cooked cabbage.
Mix well. Make small balls of amla size (key lime size).
Step 3:
Heat enough oil. Deep fry the cabbage koftas till crispy.
Take out and keep on paper towels to drain oil. You may be wondering if we can bake them instead of frying. I have tried it, but it tasted different. So I prefer deep frying for this recipe.
Step 4:
In a separate wok, heat 2 tbsp sesame oil. Add minced ginger garlic.
Saute well. Then add bell pepper. Saute well.Take these out.
In the same wok, add 1 tbsp oil.
Put the AP flour or corn starch and fry in low heat till raw smell goes off.
Add 1/4 cup water, soy sauce, tomato sauce, hot sauce, salt. Bring to a boil.
Then add the sauteed items. Mix well.
Keep aside.
Step 5:
Almost before serving (up to 1 hour earlier or lesser), add the fried cabbage kofthas.
Mix well with the sauce.
Garnish with finely chopped green chilies, spring onion, cilantro.

Cabbage kofta  manchurian is ready ! 

Serving suggestion:
Serve as side dish with fried rice, briyani, roti.

Note:
We can freeze the fried koftas for later use (just like burger patties). Do not microwave for long time to defrost. I would suggest keeping them in room temperature for 2 - 4 hours before cooking (instead of microwaving).

Unripe banana poriyal (வாழைக்காய் பொரியல்)

Green unripe plantain (வாழைக்காய் ) is included in many ethnic cuisines. South Indians cook this banana in many ways.  One of the easiest ways is making a poriyal. Any poriyal (a stir fry) requires very less oil and can be cooked quickly too.
In Tirunelveli, most of the poriyal recipes would ask for 'steam cooking' or 'par boiling' the vegetable before tempering. My amma used to make this in a single step....she would just temper the vegetables and cook them in the same frying pan. 
But I always make this in Tirunelveli saiva samayal method, which I learned from our Rukmani aunty. I adapt this method, because I temper all of  my dishes (like sambar, rasam) one by one using the same kadai while cooking and finish off with this poriyal.  Try this and enjoy !

Vazhaikkai poriyal (வாழைக்காய் பொரியல்)

Cut the vazhaikai into 1 inch squares (approx)

I use this banana (Thai banana) for cooking purpose (from my file photos)

Ingredients:
Green unripe banana - 2
red chili powder - 3/4 tsp
turmeric powder - 1/2 tsp
cumin - 1 tsp
salt - to taste (1 tsp)
Tempering:
Coconut oil - 1 tbsp
mustard - 1 tsp
urid dal - 1 tsp
hing - a tiny pinch
curry leaf - 1 sprig
red onion - 1 (small)
dry red chili - 1 
shredded coconut - 2 tbsp

Method:
Wash and clean the banana. Scrub and remove the outer skin mildly. We can remove the skin completely but I prefer to keep the skin on.
Cut it into small cubes. Put it in water immediately to prevent it from oxidation (color change).
Pour 4 cups of water in a sauce pan.  Bring it to boil and cook the chopped banana tender crisp (it should not be mushy, but cooked well). Drain water. Add salt, turmeric powder, chili powder, cumin to it and mix well. Keep the cooked banana mix aside.
Heat coconut oil in a wok. Add mustard seeds, urid dal, hing and let mustard crackle. As soon as urid dal turns mild pink, add cut dry chili, curry leaf, chopped onion and fry till onion turns soft (not brown).
Add the cooked banana and stir well. Cook covered in low heat for 1 minute. Sprinkle shredded coconut, mix well and switch off.
Vazhaikkai poriyal is ready!

Serving suggestion:
Serve as side dish with sambar, rasam and rice.

Time taken:
Preparation: less than 10 minutes
cooking : 10 minutes