Manoli Kadle (Mangalorean Ivy Gourd)

How to make Manoli Kadle (Mangalorean Kovakkai/Tendli)

          Having lived in Bangalore for so many years, has a strong influence on me. Don't  get any ideas, now - I've never been 'under the influence'; but I'm fondly drawn towards Kannada cuisine. Here is one such recipe, for you to enjoy. The combination of the Ivy gourd & Chickpeas, might be new to many of us but, It is a lip-smacking dry curry, to enjoy with your rice platter. Sending this recipe to SriValli's CCChallenge #14 Nov-week 2. This recipe is from Mallika Badrinath's - Classic Lunch Recipes.

Instant Bonda

How to make Instant Bonda (Spiced & fried dumplings)

           I'm usually not, a 'fried-food' person; but my better half, can live on oil-bathed, munchies. Although I cannot pass up, a serving of deliciously golden & crisp snack; I would just opt for something 'un-fried', when given a choice. On the day of Diwali, hubby dear was in the mood for some Bonda (Deep fried spiced dumplings). Since I couldn't refuse - I just wanted to make it as easy as possible for me, with ingredients on hand. Luckily, I had some Idli batter, chilling away in the refrigerator & within minutes, the batter was transformed into scrumptious Bonda's. Serve them, hot & crispy with Coconut chutney, along with mug of piping hot Tea or Coffee. 

              

             On another note - Does your kid bring back half-finished lunches? Are your kids bored of the same old foods, in their lunch boxes? If you are constantly thinking of what to pack for your kids - check out this 100 Kids Lunchbox Recipe Book from Indus Ladies. You are sure to find something, that interests your little ones. 

Susiyam / Sugiyam

How to make Susiyam /Sugiyam (with step by step pictures)

           Susiyam, Seeyam, Suzhiyan, Suyya Urundai, Suiyam, Sugiyam, Suzhiyam - I wonder how many more names there are, for these mildly sweet, soft & nutritious balls; that's liked by kids, adults & seniors alike... This is a must-have on the day of Deepavali, in almost every Tamil household. My mom made these on the morning, of  Diwali. It was part tradition & partly because, it was one of dad's favorite. In my tweens & teens, i used to fill up on other sweets & savories and would ultimately end up, having to skip these goodies, because I was too full to have another sweet. I later realized, these are far more nutritious, with no empty calories & also, provide iron & protein. When serving to kids, you can poke a hole on one side & pour a tsp of warm ghee into it; to make it even more delicious. Please check the notes, for additional tips.

         I can't help but think of my dad - as this is my first Diwali without him. One thing, i did not mention in my Tribute to Dad - Last Diwali, I was contemplating on shipping him, some of my home made goodies & finally ended up, not sending any; since I thought it would be too late, by the time he receives it . I only wish, i had known - that was my last opportunity to send him my goodies! He never got a chance to taste any of my Deepavali Sweets & Savories, which had many of his favorites & now, he never can. May be that's why they say - Listen to your heart & go with it!! :( Life is short - Live, Love & Laugh.

Corn & Capsicum Masala/Shimla Mirch aur Makai ki sabji

How to make Corn & Capsicum Masala/Shimla Mirch Aur Makai Ki Sabji

       Bell Peppers in the west, Capsicums in the east; these colorful fruits are also known as sweet peppers, because of their lack of Capsaicin, the compound responsible for a pungent nature. They come in a variety of bright & vibrant colors, which makes them a treat for at least three, if not four of a diner's senses. They also impart a unique aroma, to anything it's cooked with. Have a few of these peppers on hand? Why not try this recipe, the next time you are wondering what to cook tonight? Goes great with any Roti or Pulao.

Ingredients:

Steamed,Corn Kernels - 1 Cup

Cut, Green Capsicum - 2 no:s

Cut, Red/yellow Capsicum - 2 no:s

Chopped, Onions - 2 no:s

Chopped/Pureed Tomatoes - 2 no:s

Fresh Coriander leaves - 1/4 bunch, Chopped

Ginger - Garlic paste - 1 Tbsp

Oil - 3 Tbsp

Cumin seeds - 1/2 Tsp

Red Chilli powder/Paprika - 1/2 Tbsp

Coriander powder - 1.5 Tbsp

Cumin powder - 1/2 Tbsp

Turmeric powder - 1/4 Tsp

Salt to taste

Garam Masala powder - 1 Tsp

Thick fresh yogurt/Curd - 1/4 Cup, beaten  

Lemon Juice - 1 Tsp

Karivepillai Thayir Pachadi / Curry Leaves Raitha

How to make Karivepillai Thayir Pachadi/Curry Leaves Raitha

         Have you ever thought, that a Raitha; could be the right accompaniment for Mango Rice? I was skeptical too, but I urge you to try this combination before you come to any conclusion. The flavors of this raitha unite in harmony with the flavors of the rice.

                      

         The Curry leaves / Karivepillai / Kadi Patha is believed to possess numerous health benefits when consumed; aids in digestion help keep anemia at bay, fights diabetes, lowers cholesterol, prevents graying of hair; to name just a few. Here's another option to use up your fresh curry leaves (before they dry out) & store for later use - The Spiced Curry Leaf Powder.

Ingredients for 2 servings:

Fresh Yogurt - 1 Cup

Cleaned, Tender fresh Curry leaves - 1/2 Cup 

Grated Coconut - 4 Tbsp

Ghee/Oil - 2 Tsp

Salt to taste

Black Pepper corns- 1/2 Tsp

Cumin seeds/Jeera - 1/2 Tsp

Mustard seeds - 1/4 Tsp

Avo-Carrot Savory Muffins

How to make Avocado-Carrot Savory Muffins

         When my friend asked me about different ways she could use Avocados, apart from the usual ones we already know; the first thing that popped into my head was a muffin with Avocados. If you are tired of sweet breakfast muffins, then you should try this healthy savory muffins that are great for breakfast, picnic, a snack or even for dinner with a soup & salad. With absolutely no butter or alternative used, this is light & healthy for everyone. You can play around with the ingredients, according to your taste & you will still end up with a great muffin. Works well in your kid's lunch box as a healthy option to keep them nourished.

Carrot Methi Pulao

How to make Carrot & fresh Methi (Fenugreek leaves) Pulao

            Fenugreek leaves are called Vendhaya Keerai in Tamil and Methi in Hindi, Marathi & Nepali. Fenugreek is used as an herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and micro greens). While the fresh greens are best for nutrition value; the seeds & dried leaves have a long shelf life and can be used as an substitute when the fresher version is out of reach or even otherwise.

                  Most of the time, It's a challenge to serve greens, to kids and adults alike. Here's a way to turn fresh fenugreek/methi leaves into a delicious rice, that will please your family at the table. But, do you know why I like, recipes like this one? The greens are almost invisible and yet it makes the dish so flavorful & aromatic. Au contraire, It's not the greens I'm hiding in here; it's actually the carrots, I'm trying to get into my child's gut. Can you believe it? The greens don't bother him; it's the carrots!

Sweet and Spicy - Caramelized Onion Grilled Cheese Sandwiches

How to  make Caramelized Onion Grilled Cheese Sandwiches

           Hot sandwiches are so very comforting, when the weather is cold. We all know, the popular Grilled Cheese Sandwich! But plain old 'Grilled Cheese' just doesn't cut it for me! I need more going on, in my sandwich - more texture, more flavors & more layers ;o) This is by far, my most favorite kind of homemade sandwich (I hope, I have taken all of them into account). The crust is crispy & crunchy, the melted cheese in between is chewy & gooey, the caramelized onions impart a hint of sweetness & of course, the flavor of your favorite sauce will add some heat to your sandwich. 

          

               To get the best results, just be sure to slowly cook the onions in butter/oil; over medium heat, to caramelize the sugars naturally present in the onion, bring out the rich color & gradually pull out the flavors from the onions. This recipe is from a paper clipping, in my recipe file - sadly I cannot make out, where i got it from. Sending it over to Valli's CCChallenge #4 week 4. This is such an easy & delicious recipe - I cannot believe, it took so long for me to post this. Well; better late, than never! But, you gotta try this one :) Goes great with a cup of soup or salad. Try this Strawberry Spinach Salad, instead of the usual.

Ingredients for 2 servings

3 Tbsp Butter/Margarine
2 large red onions, finely sliced
1/2 Tsp Freshly ground black pepper
4 slices sharp Cheddar cheese
8 slices White/Wheat bread
4 slices  Pepper Jack/Monetary Jack cheese
Hot & Sweet Sauce or BBQ Sauce
Salt to taste

Thakkali Kai Kootu

How to make Thakkali Kai (UnripeTomato) Kootu

          

       Thakkali kootu is a common south indian accompaniment, that is usually served with steamed white rice or a meal platter on festive occasions. My first venture with the green tomatoes were years ago; when bought a pound of these beauties & had no idea what to do with them. So I tried making the same dish with unripe tomatoes & loved it even more, because of the sourness that these green tomatoes impart to it. 

       This is a great way to use the bountiful yield of tomatoes from your garden. The tomatoes you see in the pictures are from our patio garden. If you have been hesitant of cooking with green tomatoes, now is your chance, to try this simple & delicious recipe. Use the same recipe with ripened tomatoes (scroll down for the pic), if you don't have green tomatoes at hand & enjoy!

Chocolate Bundt Cake/Chocolate Cupcakes with Chocolate Glaze

How to make Chocolate Bundt Cake with Bitter Sweet Chocolate Glaze (with step by step pictorials)

         Are you looking to cure your chocolate cravings? Look no further! Imagine a mildly sweet Chocolate Cake - topped with a silky smooth Chocolate Glaze & served with fresh strawberries ..... Pure Bliss!! My kids love chocolate in anything, so this is my go to recipe of Chocolate cake. The best part is, you don't even need a mixer for this recipe.

        Once refrigerated; it tastes divine, when it's slightly warmed in the microwave so the cake is warm & the glaze is gooey. I had some Glaze left over, as i was beginning to think what I could use the glaze for, the bowl disappeared from my kitchen :) Although the recipe will serve at least 10, you family will compete over who gets the biggest slice & it'll be gone in no time. I also made these as cupcakes for the kids - see image below ;o)