RecipeMuncher

Idlis have always been my favorite. Not sure if I liked it more because my brother didn’t like it. Well that’s a thing of childhood. While we were young, it was always a case of me not liking what my brother liked to eat. How else do you think, I kept my Amma busy? If Sree likes Pongal, I don’t like it. Sree hates idlis, I simply loved it. And he still hates it! I guess I made sure of this likes and dislikes till I was 10 to 12 years old. This was extended to even vegetables.The ones he ate, I made it a point never to even touch. I do remember saying its very difficult to ruffle his anger, so these were some of the antics I resorted to get him fight with me. Well nothing worked out, expect Amma getting wild at my behavior!

Having crossed that age and having kids of my own, I understand what a challenge it must’ve been to my parents. I was always saying they loved my brother more than me. Now I know how much that must’ve hurt them, cos my Konda says the same now. She feels I …

You know during the Roti Mela, I wanted to make many varieties and learn more but unfortunately only 25 found its way to the Mela. But one most predominantly missing entry that was quite common at home, was this Ragi Roti. The other day I was looking at the previous posts and the archives I have, something struck me very strange. Yea the fact that there wasn’t a post on Ragi Roti. Ragi flour is something that’s always stocked at home and we make dosas, Sangati, and Rotis with it. So its really funny that the Roti never got featured. Ragi is always preferred over other grains for its health contents. My parents always preferred Ragi Sangati. And not to mention my in-laws. Every chance they get, Athamma prefers to make Sangati or make dosa for herself while we have regular dosa.

I remembered my grandparents cultivating this crop, so we were never short of this at home. Now with the fast pace life st…

Festivals are always something that will remain forever fresh in our mind. Celebrations in way of sharing good times, comes more with sharing food among other things. And I can still remember each and every occasion that has gone by. Mostly of course. Till I started working, every festival was eagerly awaited and enjoyed, a we sure will have a day off. While at school and college, these festival days are something that’s discussed at great lengths. Everybody used to be so obsessed about new cloths, new things and they could go on and on for ages. I think its all a fancy of childhood and as we grow older, these things loose they appeal. Thinking back on those days, I really wonder if I was like that. But then that’s what makes our childhood such a cherished period of our lives!

Especially the food that Amma used to make for each and every festival used to be highlight. And there are also few items which don’t get made on other days, so those festivals are more wanted mainly f…

Festivals are always something that will remain forever fresh in our mind. Celebrations in way of sharing good times, comes more with sharing food among other things. And I can still remember each and every occasion that has gone by. Mostly of course. Till I started working, every festival was eagerly awaited and enjoyed, a we sure will have a day off. While at school and college, these festival days are something that’s discussed at great lengths. Everybody used to be so obsessed about new cloths, new things and they could go on and on for ages. I think its all a fancy of childhood and as we grow older, these things loose they appeal. Thinking back on those days, I really wonder if I was like that. But then that’s what makes our childhood such a cherished period of our lives!

Especially the food that Amma used to make for each and every festival used to be highlight. And there are also few items which don’t get made on other days, so those festivals are more wanted mainly f…

The weekend has been one swing of cooking and I finally prepare many that were pending for a long time. This dish, though I had read about it a long time ago, didn’t know what its called and whose specialty it is. When I had read this in my cookbook, I was curious to know how it tasted, though I knew it must be yummy. Because it has besan or the Gram flour added to the leaves. This one typically calls for the greens, more in particularly something which we couldn’t place tamil name for. So decided will make it with spinach as its more readily available.

This sounds more like the parupu usili thats famous in Tamil Nadu, though how you can it is quite different. But of the same types, I can say. If you find you have some leftover greens, and it won’t be enough for a full side dish, then I guess this is the easy way to make use of that greens. Even otherwise, I find that this will go very well with chapatis.

So heres how I think I am going to make my palak more often…

I think Paneer chilli is the best example of how we can do a change over to our most favorite item into another and still love it more. Paneer, of course has caught everybody’s fantasy and has been a ruling ingredients in every home. I haven’t come across a kid who doesn’t adore this. And my love for this started the moment I was introduced to it. Maybe it was increased more by the fact that I was the only Vegetarian in most gathering and Paneer was the only dish offered as the equivalent to a tantalizing chicken or meat! Well I never missed those much. Instead always looked forward to these treats.

Then came the introduction to Indo Chinese food and it was also embraced with equal aplomb. What followed were series of dishes being transformed into a Chinese one by adding its signature ingredients and making them into a chinese dish. Really do you think a Chinese would know what a Paneer Chilli mean or even taste like? I don’t’ think so. But really taste is something very sub…

I know my mind is still thinking of Rotis, but here comes a dosa for a change. Of course, the availability of this grain is quite limited. Still its an excellent replacement for regular rice. As I have already posted couple of dishes made from this Korra Biyam or the Fox Millet as it might be called, I thought this dosa made from it would be the most apt one to make on a regular basis.

Since Korra Biyam is known for its goodness, its mostly consumed by people who have diabetics. And it has great taste. We had been planning for this quite sometime, and then finally when we made it, I was really in a hurry to leave and completely forgot to click the pictures. After preparing it and getting busy packing everything, I forgot about clicking for once and Athamma promptly reminded me that I am y…

Have you ever heard of a halwa made with Potato? Well I haven’t, not till I heard Athamma telling me about it. She came back from her trip and was recollecting all the cooking shows that she happened to watch on the TV. We don’t watch TV at home, and even if its on, its mostly pogo or any of the other kids channel that gets to have the privilege. So Athamma was pretty excited that she got to see so many cooking shows. She likes to watch these, infact I do too! And you should see her going on and on about the strange combinations that’s cooked and showed. One actually wonders if they will be edible. But then of course, it has to be tested!

We went for shopping last evening for the twins. Its been a while since we did any shopping for them. We managed to get back early and rush to T.Nagar. Well I am going to that place after quite sometime and in the rush hour, expected it to be really crowded. But it was manageable. It was really exciting to pick up so many stuffs. When we go…

We were getting bored with the same vegetables for dinner. And Athamma was trying her level best to get back Cluster Beans back on menu. I was opposing quite strongly for a while, but I can’t always hold back on this right. Cluster beans is called Gorchikudukaya or Mattikaya in Telugu and Kothavarangai in Tamil. Well I must say this beans is quite loved at home. Guess I have already said enough about this in Cluster Beans Curry ~ Mattikaya Kura!

Finally Athamma persuaded me to make this again. I believe this variety is her mom’s specialty dish that’s made along with Jonna Roti. So you can imagine the reaction from hubby dear. He started reminiscing about the wonders of his grandma’s cooking. The rustic and traditional way of cooking, …

Wheat Halwa was something I always thought I should make an attempt! I love Thirunelveli Halwa and I can eat a load, of course figuratively. But I can perk up energy to even do that half way! I remember the many occasions that Dad had got this especially for me and it used to be something I used to enjoy. Goduma halwa is loaded with ghee, it literally oozes out, even pouring out ghee. But its worth every bite! I always thought the best way to enjoy this halwa, would be taking a spoon of it and rolling it around your mouth and slowly slipping on each small bite of it. See I have made a thesis on this subject! Best part is, hubby dear doesn’t like this, so I get to eat his share. Worse part is, he never remembers to get this. Of course that was in the past. Now he has made it a rule to buy this occasionally and I indulge in this sinful act till it lasts!

When the famous friends anno…

Mango Chunda was something I got to taste during the Gurathi Food festival we had at office. One of my colleagues, was a gujju and he said this is their prized dish. We had Masala puri as one of the items and this is what they decided on. When we asked him to share some of their stored stuff, he got some very reluctantly, thinking we might waste. He needn’t have worried, the bowl was clean licked off! I was most taken in by it and always wanted to try at home.

When I choose Bottled as the theme for this month’s Microwave Easy cooking, I was hoping that I will get around making some of those book marked preserves. I had a Mango chunda recipe on hand. But it was with stove top reference. I knew it should take more than 5 mins to get it done. But I was still hesitating to handle it. Last week was the busiest one in terms of cooking something new and clicking it for the blog. But my obsession for this would never cease!

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When I think of raw tamarind, I get transported to my childhoods days, spent in eating those right off the tree! When I was about 8 years old, we lived in a smaller town. The house was surrounded by acres of empty place and there was a big compound enclosing it all. We had many trees like Tamarind, Mangoes and lots of other ones. During summer, when the tamarind tree is full with its yield, my friends used to climb the tree and shake it down. I used to be one standing below, eagerly waiting to pick the first one. And once we had our load, we all used to gather around and enjoy these tangy ones. Wow, that crispy raw Tamarind, it looks that light shade of green, when you bite it, its juice gushes out. That taste is something, that will forever linger on your taste buds! The seeds are then dried for a while and then thrown on coal and till now I have not tasted anything that good!

Tamarind is something we use in everyday dishes. And the specialty dishes like Pulihora, Fish Curry I have…

Kothu Parotta has been on my mind for ages. Must be really years. Seriously, have you ever been in a situation where you wanted to taste something and when you do, you simply fall in love with it! You get so depressed for the many years spent without tasting it. This happened to me. This is the ultimate Street food you can get, in this parts of the world! If you are familiar with the gastronomical indulgence of the people hailing from Tamil Nadu, then this is their ultimate choice for fast food or street food, as you may call it! I have always had a great passion for Parotta. When you walk on our streets, more in particular, the market places, you can for sure, see many such Parotta wala on the push carts. The aroma that sniffs pasts, pulls your heart strings to core.

I have always longed to eat in such places. But the puritanical attitude, which rears its ugly head at times, never allows it. I am not a puritan par se. But a woman is allowed to have her contradictory attitud…

If you are somebody like me, who hesitates to take in greens, then this recipe for sure will convert you! This is the first time I am ever making a pickle out of it and the credit all goes to Athamma. After her visit from her daughter’s place, she got back some Aara Keerai or Thota Aaku. I know Aara Keerai may not be referred as Thota Aaku. Amma was giving a different name for this.

Anyway recently Amma had got raw Mango and its been lying around in the fridge for so long! On her return, Athamma was really shocked that I hadn’t attended to that lone Mango. I said I didn’t find time to even glance at it and hoped every much that it would remain raw! Yep, it was still raw, the shelf life of raw mango to remain raw is app 10 days! Ha Ha, Dad will give me a field day, if he happens to read this. Dad always teases us that we are always checking out the shelf life of all ingredients that go into the fridge!

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