Aloo Rasam

Makes about 2 servings

This is some unique recipe I got from an old magazine. It tastes very good. The sour and slightly spicy blend gives it the unique taste. If you like moru kulambu, you will like this Aloo rasam. It is simple to do and involves no onions and tomatoes. Very mild yet tasty.

To grind:
15 springs of coriander leaves
1 long green chilly - deseeded
15 half inch coconut pieces or 2 tbsp of grated coconut
8 cashews
1tsp poppy seeds (kasa kasa)
1 spring of mint (pudhina ) leaves
pinch of turmeric, salt

• Pressure cook/boil the potato and chop it into small pieces
• Heat 2 tsp of oil in a pan
• Season the oil with 1tsp of cumin seeds, 1tsp of mustard seeds, curry leaves
• Fry 1tbsp of ginger-garlic paste
• Add the chopped (cooked) potato pieces and saute
• Add a handful of cilantro leaves
• Add the ground coconut paste
• Saute for couple of mins to get rid of the raw masala smell
• Add 1.5 cups of water
• Add the curd mix
• Add 1tsp of red chilly powder
• Bring the mixture to a boil (might take about 5 mins)
• Garnish with cilantro leaves and serve with hot plain rice

Gobi Pepper Fry

Thakkali Kulambu (Tomato)

Makes about 3 servings
This is my favorite gravy from my mom's cooking. She makes this delicious gravy for dosa / idly. She will use fresh coconut from our backyard and oh gosh! it used to taste heavenly. We call it 'Thick Takkali kolambu' back at home.

• Heat 2tsp of gingely oil in a non-stick pan
• Temper it with 1tsp mustard seeds, 1tsp cumin seeds, 1 spring of curry leaves
• Alternatively, you may season vegetable oil with whole garam masala  and follow the below steps. If using garam masala, do not use it with gingely oil..use veg or extra light olive oil instead.
• Add about 20 whole pearl onions or 1 large onion finely chopped and saute until translucent
• Add 10 garlic pods and saute them too
• Add 1tbsp of ginger-garlic paste and saute well
• Add about 4 large ripe tomatoes finely chopped and saute until oil leaves by the sides
• Add 1 tsp red chilly powder, 2 tsp dhania powder, 1/4 tsp of turmeric powder, salt per taste and cook the gravy for 10 minutes with occasional stirring. You may sprinkle water every now and then
• Once the masala is well cooked, Add 2 or 3 tbsp of coconut paste.
• Alternatively, You may add 1/2 cup of coconut milk
• If you wish to avoid coconuts, mix 2tsp of dhalia (pottukadalai) powder in 1tbsp of water and add to the gravy instead - it compromises the taste a little but still good.
• Or, lessen the coconut and compliment it with 4 roasted cashews while grinding the coconut to a paste.
• Add 2.5 cups of water, stir well
• Cover and cook for 15 mins on low flame
• Garnish with cilantro leaves
• Serve with hot rice or idlies or dosas

Easy Aloo Kurma

Aloo Paratha

Peerkangai Poriyal

Keerai Murungai Sambar

Beans Poriyal

Tomato Rose

Thanks to my dentist Manisha Gosh who showed me how to make a rose out of a Tomato peel, few years back. Oh, She is a nice person. I just thought I would publish that garnishing tip here. What you see above is a beautiful rose that you can eat. ;)
Just peel the tomato using a serrated knife into a half inch wide roll starting from the top to the very end - going around the tomato. Go slow so the peel wont cut off. It should be one single piece. Now just roll the peel like a cone and turn it upside down and there it is - your edible rose.
I made masala egg and garnished it with this rose before serving.

Sujatha to the rescue

When it comes to chapathi, I am a pillsbury fan. After the ban on pillsbury atta flour and some other Indian brands, I had to go with Golden Temple atta and for sometime with Whole foods stone ground atta. To my relief Sujatha whole wheat atta is now available in some Indian stores in my area. What a relief!

And yes, dinner Tonight is Chapathi with Channa Masala. Tamil liked the chapathies. I loved seeing them puff up like poories and most importantly they stayed soft longer than their Golden Temple counter parts.

Lemon Rice

Detailed recipe will follow in few days.
For now just a gist:
2.5 cups: 4.5 cups water. 5 whistles
2 red chillies, 3 green chillies,
4 limes (or 3 limes and few squirts of lemon concentrate)
order to season:
red chillies, mustard seeds, cumin, channa, peanuts, cashews, urid, hing, green chillies, ginger, curry leaves, turmeric, lemon juice, salt, rice

Mysore Pauk's Cousin

What shall I name it..Mysore Barfi?!

This morning I dreamt of making Mysore Pak and it turned out awesome (ofcourse in my dream). With that confidence and enthusiasm I tried this for real. Oh boy! sometimes dreams and reality are total strangers like Truth and Casey Anthony. I wish the truth is out in that disturbing case. Let me get back to our topic.

Whenever I think of Mysore Pak, I always turn down the mere idea of making it at home. But Today with all that dream and what not, I just started to make this with full confidence.The recipe I had was great and everything went as planned but just that I didnt have a good hand in hand co-ordination while I had to add the hot oil and stir simultaneously. So, Let me confess. This is 'supposed to be' Mysore Pauk. But I ended up with its 'yet to be recognized cousin Mysore Barfi'- something tasting like Mysore pauk (well closely) but texture wise reminding a barfi.. A bit too brittle. Karthik's verdict: "Not Good".

I just wanted to share my 1st attempt to make a Mysore pauk with you my folks. ;-) That said, I will attempt again in the near future to conquer this master dish. I think I know where I went wrong with the procedure.. I shall post the recipe when I qualify to do so - ie make the mysore pauk the way it should look and taste atleast once. ;)