Oma podi (sev)

Omapodi (plain sev) is a savory snack of India. The flavor of these crispy snacks comes from a seed called omam / ajwain / bishop weed. This is one of my most favorite snack. I prepared this on a Friday evening to give as surprise gift for my hubby. In my house, preparing some snacks for weekends is a must, otherwise hubby will buy a pack of snack from any first grocery store we enter :)  Homemade snacks are not only fresh and delicious, they are definitely an inexpensive way to show our love for our family :)  This recipe is my mom's , which she got from our 'Tuticorin ladies club cook book'.

Omapodi (sev) ready to be served with evening tea.

various sev / omapodi pressing molds. I used the middle one for a Tamilnadu style omapodi. Very thin sev is used for chaats.

Ingredients: Flours and ajwain seed powdered.

The flavor of the oma podi comes from omam seeds (ajwain).

Before squeezing omapodi.

Oma podi gets crispy within a minute of frying.

Perfectly prepared oma podi should not absorb any oil.  Anyways stack them over kitchen towel.

Ingredients:
Besan flour - 1 cup
rice flour - 1/4 cup
salt - 1 tsp (to taste)
ajwain (omam) - 1 tsp
oil - to deep fry

Method:
Put the flours in a wide mixing bowl.
Run the ajwain seed in mixie and powder it finely. Add some water and make a fine paste. Add the above said salt to this and dissolve it in 1/4 cup water. Extract the omam juice. Likewise extract another time.
Add this to the flours. Mix well , so that it gets a 'soft sticky chapati dough' (or cookie dough) consistency. Fit a required sized hole in the pressing mold (see photo above). Fill the omapodi / sev presser (idiyappa kuzhal).
In the same time , heat enough oil to deep fry in a frying pan.
As soon as the oil got hot, reduce the flame to medium heat and squeeze the omapodi directly to the oil in a circular form. Oma podi gets cooked in less than a minute. So flip once and cook both sides and take out still it is yellow in color, but completely crispy. This is the correct texture for the sev / oma podi. keep it over paper towels to drain oil.  Oma podi is ready.

Serving suggestions:
Serve as snack with evening tea.
Omapodi is one of the major ingredients in the popular Indian snack , the 'mixture' / namkeen.
The same sev, if prepared using a very fine pressing mold , is used as a garnishing item in chaat foods.

Note:
Perfectly prepared omapodi should not absorb oil.

Fruit custard

We tasted this fruit custard in a nearby Indian restaurant called Mirchi in a buffet and loved it very much. This simple dessert which could have taken only a few hours to prepare was seemed to be cherished by many on that day.
I have a passion for 'easy to cook recipes' as they come handy for a weekend lunch :) I prepared this dessert on a Friday evening and we shared and enjoyed it with our friends on that weekend. In this recipe I have used Brown & Polson brand vanilla custard powder along with assorted fruits. Try this and enjoy a very quick dessert !

Fruit custard

Fruit custard : ingredients

Ingredients: (makes 5 1/2 cup approx)
Any Custard powder - 3 tbsp
milk - 2 1/2 cup
condensed milk - 2 tbsp (optional)
powdered sugar  or sugar - 4 tbsp (to taste)
mixed fruits - 2 cup
(apple - 1/2 , pear - 1, banana - 1, seedless grapes - 10, pomegranate - 1/2 cup, dates - few)
cardamom powder - 3/4 tsp

Method:
Peel the apple, pears, pomegranate. Chop the apple, banana and pear into bite size cubes and keep aside. chop dates, grapes and keep aside.
Bring milk to boil and add the chopped apple, pear and cook till semi-soft. switch off. Then add chopped banana and cook in that heat.
Dissolve the custard powder in few tbsp of cold milk and add to the cooked fruits. Start heating and cook for 2-3 minutes or till the custard gets thickened.
Add required sugar, condensed milk , cardamom powder, chopped grapes, dates and pomegranate arils. Let cool to room temperature. Keep refrigerated for 2-3 hours or till chilled.
Fruit custard is ready!

Serving suggestions:
Serve chilled as dessert.

Note:
I am suggesting condensed milk, as we generally have fat-free milk only at home and this dessert tastes nice with a rich milk content.
Instead of fresh fruits, we can use canned fruits too, to save time.

Happy Easter ,

Easter cake I prepared (April 5 2015)

 This is the carrot cake I prepared for Easter 2015.  I just prepared this cake and enjoyed icing it. Also showed one of our neighborhood friend Amritha some of my icing techniques. I have used buttercream icing and readymade marshmallow birds and bunnies to decorate the cake. The nest is made of dry shredded coconut and eggs are from Hershey's chocolate eggs.
Please click the links to see the recipes: Carrot cake

Wishing all a very happy and blessed Holy Easter !

Cabbage chutney

Cabbage is one of the low calorie vegetables and it is a staple in South Indian cooking. Making stir fry is the most common way to cook the cabbage in our house. I never knew if I would find something good in it other than its lesser price in all seasons. While I was staying in an working women's hostel, we used to get some newer kind of chutneys like this. It was run by Catholic sisters and we were given the best of the season's food, but it would be centered around health only. Though I always appreciate all the foods provided, I couldn't realize the health benefits behind the various salads and chutneys at that age :) Myself and my friends used to think that coconut chutneys are the best. One day we started asking for sambar or someother well known chutney with breakfast,  as it seems weird to have vegetables in breakfast time....then my favorite Stella sister, (the most friendly hostel warden) explained us and told us about the goodness behind sneaking in vegetables into all our foods. She explained how they are maintaining a huge vegetable/fruit garden in their farm all by themselves and providing us and many people around at a nominal price. From that moment I started falling in love with these chutneys made of cabbage, brinjal or any veggies ,as they were introduced to me by some great people I could ever meet :)I am sure , it is by her blessings and sweet explanation I could admire healthy cooking in a graceful way.
Hope you too start including vegetables along with every meal and enjoy everyday !

Cabbage chutney with idli for breakfast or dinner.

Ingredients:
Cabbage (shredded) -  2 cups / 100 gms
shallot onion - 5
garlic - 4 cloves
dry red chilly - 5
oil - 1 tsp
urid dal - 1 tsp
cumin - 1/2 tsp
tamarind - small gooseberry size
salt - to taste
curry leaves - few

To temper:
sesame oil - 1 tbsp
mustard - 1 tsp
urid dal - 1 tsp
hing - pinch
curry leaves - few
 
Method:
Heat few drops of oil in a pan. Fry dry red chillies till it smells nice. Keep aside.
In the same pan add few more drops of oil and add the curry leaves, peeled shallot, garlic and saute till shallot turns golden brown. Then add urid dal and keep stirring in low heat till it becomes mild red. Take this out and keep along with fried chillies.
In the same pan, add shredded cabbage (if needed add some oil for sauteing) and saute till the cabbage wilts. Switch off and let cool everything.
In the meantime soak the tamarind in some hot water.
Now grind together the cabbage, fried items, salt and tamarind.
Again heat the same pan with 1 tbsp sesame oil. Add mustard, urid dal. As soon as the mustard starts popping add hing and curry leaves. Pour the prepared chutney to the tempering and cook for 2-3 minutes till the raw smell vanishes.
Cabbage chutney is ready!

Serving suggestions:
Serve as side dish with idli or dosai.

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Quick version:
Sometimes I make this chutney using left over cabbage poriyal. Click and see the recipe.

Ingredients:
cabbage poriyal (stir fry) - 2 cup
tamarind - 1 inch
tomato - 2
salt - to taste
idli podi - 2 tbsp
Tempering : (see above recipe)

Method:
Microwave the chopped tomato, tamarind with 1 cup of water and cook well.
Grind the cabbage fry, tomato, tamarind, salt, idli podi together to a fine paste with enough water.
If needed add some red chilli powder.
Do the tempering and saute the chutney again for 2-3 minutes till the raw smell vanishes.

Green fuit salad

St. Patrick's day (March 17) is associated with green as a symbol to remember the shamrock and Holy Trinity, as described by the Saint. It is a festival of the Irish. It is widely celebrated in America for  a whole week or more. Any food made in green color, wearing green color dresses, green shamrock earrings and accessories is the way we celebrate it here in USA.
I like this day very much and here is the St.Patrick's day dish I made to enjoy with friends and family.

Here is a list of Green color fruits ( I could find in stores):
Honeydew
Galia melon
green seedless grapes
green apple (granny smith apple)
kiwi fruit
green pear
key lime - 1/2
powdered sugar - to taste (optional)

Honeydew, kiwi, golden delicious apple, green pear, green seedless grapes.

Refrigerate the leftover green fruits salad and enjoy as snack !

Peel the honeydew, melons , kiwi and chop them into small cubes. Then slice the apple (I used golden delicious as they are sweeter) without peeling. Then toss all the fruits in a wide mixing bowl and sprinkle some lime juice (yes, it is green too) (to prevent discoloration of apple).  We can add few tsp of sugar, just before serving (optional).... tada!!! a very easy and beautiful green dessert for St.Patrick's day is ready !
Read health benefits of green color fruits ...here .
Have a happy and beautiful celebration !

Wedding anniversary cake for my friend

Recently I prepared this wedding anniversary cake for my friend Paaru. I really appreciate her effort, love and dedication for her husband, to make this occasion a very sweet one.
We both enjoyed this whole baking and icing process like a girl's party and had so much fun. Thanks for this beautiful opportunity Paaru,
Please click the below links to see the recipes.
1. Plain vanilla cake.
2. Butter cream icing.
3. Rose icing video.

Many more happy returns of the day Paaru. May God bless you both always and may all your wishes come true. Live in love and prosper dear.

My handwritten notes for baking the cake.

Paaru did this cup cake icing for me as a sweet way to say thanks, while I was clicking the cake photos. Thanks Paaru, its the sweetest !

Happy Anniversary,
Best wishes and congrats both of you !
Cheers,
Viki and Xavier

Vaazhai thandu koottu (plantain tree trunk stir fry)

I have a long list of favorite veggies. One among them is the banana tree trunk (Vaalai thandu) , which we used to consume in many forms in my father's place. As we had many plantain trees and small kitchen garden in our backyard at that time,  we used to get our regular supply of few produce from our own garden :) This is a rare vegetable in anywhere other than South India, it seems.

Luckily I saw this vegetable in a nearby Indian grocery store in NJ recently and I grabbed a small piece for $1.12 . I prepared a koottu with this banana stem and we both enjoyed every scoop of this:)

Banana stem koottu in a pretty bowl presented by my precious friend. She is the one who inspires me to photograph more beautifully and I'm working on it  :) Hugs Paaru, thanks !

vaazhai thandu in  a package

After removing the loose barks.

slice the vaazhai thandu and keep immersed in buttermilk.

cook paasi paruppu separately.

Stir the chopped banana stem using a wooden stick and we will see all the fibers sticking to the stick.

Repeat for 3-4 times and remove all big size fibers.

Cook the chopped banana stem with cooked pasiparuppu for 10 minutes and do the tempering.

Vaazhai thandu koottu is ready !

Ingredients:
Banana stem (vaazhai thandu) - 1/2 ft length.
green gram lentil (paasi paruppu) - 2 tbsp
coconut oil - 1 tbsp
shredded coconut - 2 tbsp
cumin - 1/2 tsp
mustard - 1/2 tsp
urid dal - 1/2 tsp
chopped onion - 3 tbsp
chopped green chilly - 1
curry leaf - 1 sprig
salt - as per need

How to clean vaazhai thandu ?
Peel off the loose skin of banana stick (vaazhai mattai).
Cut it into thin rounds (see picture above). Mean time, remove the fibers that spring out.
Prepare thin buttermilk by adding enough water to 2 tsp curd.
Then chop it into squares and keep them immersed in buttermilk (to prevent oxidation).
Using a skewer or curry leaf stick, stir this chopped pieces and you will notice some fibers sticking to the skewer.Remove that.
Now our banana stem is perfectly cleaned and good enough for cooking.

Method:
In a cooking pan, add 1  cup water and cook the rinsed greengram lentil until 3/4 th done.
Then add the chopped cleaned plantain stem and cook covered for 10 minutes.
Add enough salt.
Finely chop onion, green chilly, curry leaf.
Heat oil in another pan. Add mustard and urid dal.
Let mustard splutter, then add chopped onion, green chilly, curry leaf.
Fry till onion turns soft.
Pour over cooked vegetable.
Cook till the curry gets thicker. Add shredded coconut and cumin.
Mix well and switch off.
Vaazhai thandu koottu is ready!

Serving suggestions:
Serve along with sambar rice or any rice.