Murungakkai masala poriyal

Drumstick is a very common vegetable in India. That too in the southern India, we cannot see a home garden without the drumstick tree. All the parts of the tree are of medicinal value. More over who can deny the taste of the sambar and curry made out of those freshly plucked drumsticks. So it is the favorite tree for many Indian housewives.Here I should mention, if we go on plucking the leaves of the tree it will not yield much drumsticks during the season. So it is a good idea to grow another tree also for our 'keerai' (greens) purpose.

Back home, my mom grew a big drumstick tree for our vegetable need and one small tree to reap the greens:) .
Even now the trees are serving the neighborhood along with some tales on mom's gardening and cooking skills.
Yeah, that is the gift we get by planting trees.....

During my 8 th standard summer vacation, Mom taught me to prepare this murungakkai masala koottu as my first dish....though I cannot tell u about my improper shaped hard dosas:) .Slowly I learned more dishes during that vacation .
I remember me announcing occasional kitchen holidays for mom from bed coffee to night dinner without allowing her to enter the kitchen, though everyone other than mom described those food as harassment:)

Shama's 'First cooked food' inspired me to cook this murungakkai masala and I am sending this to her event. Moreover this is my favorite side dish too.

Drumstick masala fry / murungakkai curry masala koottu



Ingredients:
Drumstick - 3 (choose green, flexible and succulent ones)
salt - to taste (1/4 tsp)
curry leaf - 1 sprig
fennel - 1 tsp
Turmeric powder - a pinch
coriander powder - 3 tsp
Red chilly powder - 3/4 tsp
oil - 1 tsp
To grind:
Onion - 1/2
shredded coconut - 1/2 cup
cumin - 1/2 tsp

Method:
Cut the drumstick into 3 inch long pieces and slightly slit in one end.
Grind the items given to a coarse paste.
Heat oil in a wok.
Add fennel seed and let it get red. Now put the curry leaf.
Then add the drumstick pieces along with all the powders and masala paste.
Add salt , 1 cup water and cook covered till it becomes tender .
The curry should be like a very thick / dry gravy.
Drumstick masala is ready!

Serving suggestions:
Serve as side dish with sambar / rasam / curd rice .

How to eat drumstick ?
Gently scoop out the fleshy part with small spoon / fork and eat.
If in home feel free to scoop with hand and chew them gently without swallowing the outer skin. That is the real way to enjoy murungakkai:)
It is a very common dish in Tirunelveli and Tuticorin of TN , India.

Its Award time !!!

Hope it is raining awards now and I have received the kreative blogger award from many of you.
Thanks a ton to Suparna, Ramya, Anu, Sarah, Chithra, Ganga, Ann for sharing this award with me!!! This means a lot to me friends. I feel honored.



The rules for the Kreativ Blogger award is as follows:-
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 each of the blogs to let them know they have been nominated.

As I have already posted my MeMe in the previous post, I am going straight to the QA part.

1. What is your current obsession?
Blogging, physical fitness, wanna get us green card.

2. What are you wearing today?
T shirt and casual pant.

3. What’s for dinner?
Puttu , sugar, green gram chundal.

4. What’s the last thing you bought?
Grocery.

5. What are you listening to right now?
Tamil movie song from the website ....Raaga.com

6. What do you think about the person who tagged you?
They are so sweet.

7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Near my hubby's office and to a church , so that I can walk every day to attend the mass.

8. What are your must-have pieces for summer?
Cotton dresses, Lots of water, curd rice + pickle ,uninterrupted power supply.

9. What do you do when you “have nothing to wear” (even though your closet’s packed)?
Will wear a blue jean and my favorite pink tops.

10. Which language do you want to learn?
Just like Suparna told...the language of animals and birds:)

11. Who do you want to meet right now?
Jesus,  dad, Dr.Abdul Kalam.

12. What is your favorite color?
Lilac, purple.

13. What is your favorite piece of clothing in your own closet?
My wedding saree.

14. What is your dream job?
Want to take care of orphaned children and elderly people.

15. What’s your favourite magazine?
Vikatan , Thina thanthi, some comics .

16. If you had $100 now, what would you spend it on?
Will buy some dress for my hubby.

17. Where do you love to go for vacation with your loved ones!!!
Jamaica, Alaska :) and..... the list is endless.

18. Who are your style icons?
Always changes. First it was my mother and now, I can't even recognize...

19. Describe your personal style?
Simple and love to merge with where I live.

20. What are you going to do after this?
Take bath:)

21. What are your favorite movies?
A lot.. You can see my profile for the answer. I like fairy tales:)

22. What inspires you?
Good people, knowledge.

23. Give us three styling tips that always work for you:
Smile, a good hair cut, trim body.

24. Coffee or tea?
BOTH.

25. What do you do when you are feeling low or terribly depressed?
It depends... sometimes a shopping for anything will make me feel good..he he.
Online shopping, sweets, a call to my brothers, talking with hubby will make me alright.

26. What is the meaning of your name?
My official name means ,'Goddess who relieves the pain of others' also it is the name of Lord Ganesha.

27. What are three cosmetic/makeup/perfume products that you can't live without?
Only three...huh...
moisturizer, perfume, comb and a lot....

28. Favorite Dessert/Sweet?
Rasgulla, Jangiri, dark Chocolate cake.

29. Favorite Season?
Winter.

30.Whats your pet name?
Viki.

31. What do you try to cook when you have cooking blues (When you feel real lazy to cook some thing)?
I will have some semi cooked food like noodles or any frozen food .


The rules are: Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.

I have been searching a long time to see if anyone has not been tagged. But I can't find one:(
So I would like to share this award and tag every one who makes a comment here. So please feel free to accept the awards.

Cheers,
Viki.

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.