Ezhu Kari Kuzhambu/Kootu

How to make Ezhu Kari Kuzhambu (Sambhar with seven vegetables)

          This less known accompaniment for Thiruvathirai Kali and Ven Pongal is exclusively prepared by Amma on the day of  Pongal, which is served with Ven Pongal for breakfast, but is also carried over for lunch and served with steamed rice. This lip smacking gravy has been cooking in my family for many years and comes from my recipe diary. Although this gravy is typically made quite thick; you can thin it out like a Sambhar, if you like. Sharing this family recipe with you & my friends at CCChallenge - A cooking from cookbook event started by Sri Valli.

Amma's Idli Milagai Podi

How to make Idli Milagai Podi/Spiced Chutney powder

       

           One of the top must have's in a Tamil household, is the all time favorite - Idli Milagai Podi. Some use this crunchy spiced powder, only when they don't have the time or energy to make any accompaniments for their breakfast (Idli or Dosa); while for others this is a must have, even if there are a variety of Chutneys or Sambhar. This is my mom's recipe, which is made with Sesame seeds, most of the time to make it even more healthier. You can also make this, without Sesame seeds. Sharing this family recipe with my friends & SriValli via CCChallenge.

                

Thakkali Kai Thuvayal

How to make Thakkali Kai/Green Tomato Chutney

         One of the perks of summer is; you can have your very own vegetable garden. If you have a green thumb, that is! If not, you need to have really nice in-laws like mine; who are all thumbs, that are green too :) You know where I'm going with this, by now. While my in-laws visited us last summer, they started a vegetable garden & tomatoes were top on the list of must have's. Eventually, when summer ended; there were quite a few tomatoes that were unripe & didn't have anymore favorable conditions to ripen either. After waiting for a few weeks - I finally concluded that, it's time for me to use those green tomatoes and decided to make a Thuvayal/Chutney this time. Its a sour & spicy chutney that goes great with your Idli, Uthappam, savory Kuzhi Paniyaram, Rawa Pongal, Masala Dosa & Bonda. Sending this slightly adapted recipe from Meenakshi Ammal's cookbook to Sri Valli's CCChallenge #15.

Healthy Lentil / Daal Soup

How to make Lentil / Daal Soup

          Seasoned with salt & pepper, hot soups make excellent starters. A simple soup can fill your heart & soul during cold weather. Go ahead & try this golden yellow soup, made with the most common ingredients, from your pantry and you got yourself a comfort food, although you didn't have to spend hours, in the kitchen. 

Shimla Mirch Ka Kairsas

How to make Shimla Mirch Ka Kairsas (Goan Cuisine)

             Craving for something tangy, sweet & sour; with crunchy nuts in every bite? Then, this should be on your list of foods, to try. The flavors in this dish and the combination of ingredients were unusually new & unique; well, at least for my family. This zesty and colorful dish is from the Hindu Cuisine of Goa. No onions or garlic are used and the fusion of the ground masala, along with the roasted nuts & the tanginess of the tamarind, makes it a delectable accompaniment. Go ahead and give it a try. You might surprise yourself !!

Banana Nut Bread/Muffins

How to make Banana Nut Bread/Muffins (with step-by step pictorials)

            I love baking; but what I love even more, is baking quick breads, muffins & loafs, far more than baking cakes and other sweet treats; simply because of their drastic difference in nutritive value. When it comes to feeding our families; don't we always want the best for them? This is one such recipe, that will please all your loved ones. No special gadgets needed, healthy for all, and best of all - an excellent way to use up your over-ripe bananas, that no one wants to eat at home. 

         I sit here, reminiscing of the good old days -whenever we were stuck with over-ripe bananas at home; I would wait impatiently for the eager cows/calves to pay us a visit. Although I'm sure they love the tasty treat; myself & the kids love the opportunity to get up close to these sweet creatures, & a chance to pet them. It's a win-win for everyone. But this recipe is another way to a 'win-win'; to win the love of your family & friends.

INGREDIENTS:

Dry Ingredients:

1 Cup all purpose flour/Maida

3/4 Cup whole wheat flour

1/4 tsp Cinnamon (powder)

1/4 tsp Salt

1/4 tsp Nutmeg (powder)

1 tsp Baking Soda

1/2 Cup Sugar/Raw Cane Sugar

Wet Ingredients:

2 Eggs

3 Tbsp Yogurt

1/4 Cup Vegetable/Canola Oil

1 Tbsp Vanilla extract

4 Well Ripe Bananas, Mashed

Additional Ingredients:

1 to 2 Tbsp Brown Sugar for topping

1/2 Cup broken/chopped Walnuts

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