Wednesday, December 15

Chukkakura Pappu

I don't know how many of you know about this wonderful leavy vegetable but people hailing from andhra would definitely identify it as chukkaaku. I am not sure what is it called in english for that matter in any other language. It is kind of sour in taste something close to sorrel leaves(gongura). A dal made out of this is awesome and you would definitely want to try it once. This is one leavy vegetable that I missed during my stay in US. I could never find this may be because this do not stay for too long. It is such a sensitive leavy vegetable that gets spoiled pretty quickly. I made dal with this leaves and here I am presenting it for all you guys:



3 small bunches of chukka kura
1/4 cup toor dal
1/4 tsp turmeric powder
few curry leaves

Pressure cook these in just enough water for upto 3 to 4 whistles.

Salt as per taste
1 tsp kura karam or red chilli powder

After the cooker cools off add the above ingredients to the cooked dal and keep it back on stove and cook for few more minutes. Turn off stove.

Tempering:

1 tsp oil
1/2 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 red chilli cut into two
a dash of hing

Heat oil in a pan and add the tempering ingredients and when the mustard seeds splutter add this to the cooked dal. Thats it, how simple is that. You can have this with hot steamed rice or with hot soft chapathis.


There are many Dals from Andhra that are presented in this blog under Sunday meals section.

Linking this to CMT - Daal/Kadhi/Sambar/Rasam event being hosted by Priya Srinivasan of Enveetu Kitchen originally started by Jagruthi of Joy of Cooking.

Friday, December 10

Banana Poppers

Are you wondering, what in the heaven made me come up with this idea... Events.. Events in this blog world make you think and try something new, think out of box and come up with tasty and innovative ideas. We all need to thank these events which encourage you to explore yourself and look out for something all the time. That way you never get bored with cooking as you don't cook the same stuff over and over again and again. I was slightly skeptical while making them but after I took a bite I was glad that I made these. My daughter swiped away all of them. This can be a great healthy finger food for kids who love fruits (ofcourse, cause my son din't want them as he doesn't eat fruits. Not even one single fruit. He hates them. I hope he tries them as he grows up.)


1 Banana chopped into bite size pieces

2 tbsp Corn flour
2 tbsp All purpose flour
Salt as per taste

1/2 cup Bread crumbs
1/2 tsp red chilli flakes
1 tsp oregano seasioning or basil leaves and some garlic powder

Oil to fry.

Method:

1. Heat a tsp oil in each whole of gunta ponganala(kuzhi paniyaram) pan.
2. Dip each piece into the batter first and then into bread crumbs and drop each piece into each whole of the pan. Advantage of frying in this pan is that you will end up using less oil and also the entire oil will not get dirty with bread crumbs in the hot oil. So try not to deep fry unless you do not have that pan.

3. Fry it on all sides and carefully take it into a place.

4. Serve it with any dipping of your choice. I din't even have to go that far...

They are crispy from outside and soft from inside, a perfect blend of sweet and savory. Hope you will also like it. Enjoy.

This is off to Aipi for her event Veggie/Fruit a Month - Banana and Food Palette Series White being hosted by TorView at TorViewToronto.

Thursday, December 2

My Experience & Yummy Tomato Soup

I blink like a star once in a while in my blog and then go to sleep for a long time. Ya, I know, I haven't been taking much interest in blogging these days and the reason is my health. It took way and taking way long time to recover. I am not sure do I need to mention here but I think its my responsibility to let you all know if may be it might help few of them out there who are thinking about cosmetic surgery.

I was plump right from my childhood, thanks to my aunts from whom I got this. I was so innocent and never knew about cosmetic surgeries until I went to US and fell in love with some of the shows that showed miracles happen on women's bodies. That was when I decided to go for cosmetic surgery called Liposuction, after coming back to india I approached a doctor and got that done, in first quarter of this year. Due to skin sensitivity my skin got burnt and the top layer is gone. In medical terms it was something similar to 1st degree burn. It took around 6 months to recover from that and still I have physiotherapy pending. There is a saying in telugu called 'Korivitho talagokkovadam". I repent now, why did I ever decide to go for it. Anyways, I wanted to mention it here because if there is someone out there who is thinking about it, please think once again and do find out about your skin type also, like how sensitive it is.

And coming to Soup:

I always love Tomato soup here in Indian restaurants. It is just yummy and especially with those fried bread pieces. All generations that is my mom, me and now my kids are fond of this soup. I always wondered how do they make it. I wanted to take a chance and make it at home and I must say that I am pretty impressed with the outcome. It is as close as the restaurant one.

Here is the method I followed to make it:

Tomato Soup with fried bread pieces

9 medium size red juicy tomatoes
1 small onion
1 tbsp olive oil
5 garlic cloves (medium size, if you are using the US ones use only 3 of them)
Salt as per taste
Pepper as per taste
1 tbsp corn flour
1 tbsp sugar


1. Wash, make a cross mark and cook for few minutes in plenty of water for a min.
2. Heat oil in a pan and add garlic and onion, fry until they are translucent.
3. Take the tomatoes, if you want you can peel them off, but I like to have everything in there so just chop the tomatoes into byte size pieces and drop them into the pan.
4. Cook until the tomatoes are fully cooked.
5. Switch off the stove and let the tomatoes cool
6. Take it into a blender and make a smooth paste of it.
7. Add some water and put it back into pan and now add some salt, pepper and sugar.
8. Melt the corn flour into little water and pour the mixture into the tomatoes paste.
9. Bring it to boil and let it boil until it thickens. You may substitute all purpose flour instead of corn flour. I will use that next time when I make.
10. Turn off the stove and take it into a serving bowl.
11 . I mixed in some red food colour for nice vibrant red colour.

I fried two brown bread pieces in hot oil and dropped them into soup, without which my kids would never like to have their soup. I also cooked some macaroni pasta and added to the soup so that it will become a complete dinner for them.

Tomato Soup with fried bread pieces

This is off to TorViewToronto for her event Food Palette Red hosted at blog TorView

PS: Now I noticed my soup section is pathetic. I need to fill in soup good healthy soups. Stay tuned, this time I have a plan to stick around for some time.

Tuesday, March 30

Oats Idli

I learned, Oats help in reducing cholesterol problems. This time when I knew for JFI it is healthy breakfast. I thought of making Oats idli. I was skeptical though whether they would turn out good. I seriously wanted to give it a try and see, why not learn on trial and error basis. First time I used only oats to make idlis but they turned out like kudumulu, little tough and not spongy. So I changed and used wheat rava to make slightly soft idlis. With chutney or sambar they are really good.

Here is how I made them:

Oats and Wheat Rawa Idlis Served with Andhra Avakaya

1 cup Urad dal
1/2 tsp Fenugreek seeds
1 1/2 cups Oats (toast them slightly on medium flame and then grid them into coarse powder like rawa)
1 1/2 cups Wheat rawa (in the same pan on heat I slightly heated rawa also)
Salt as per taste

1. Wash and soak urad dal and fenugreek seeds for 5 to 6 hours.
2. Soak oats rawa and wheat rawa with just little enough water for the same number of hours.
3. Drain water and grind urad dal into a smooth paste
4. Mix it with the soaked rawa and add salt as per taste.
5. Let it ferment for overnight.
6. Next day morning grease the idli molds and pour the batter into each mold. And cook them in the pressure cooker with out whistle for 18 to 20 minutes.
7. Take out the lid of the cooker and let the idlis cook a little bit before removing them into a plate.
8. Serve it with any chutney of your choice.

I may want to make 2 cups wheat rawa and 1 cup oats rawa and see if the idlis will turn out more fluffy next time when I make. If they remain the same then I want to revert back and use the above mention proportion. Stay tuned to know the verdict after change.


This is my contribution to JFI-Healthy Breakfasts being hosted by Suma of Veggie Platter, originally started by Indira of Mahanandi and also to Vegetable Marathon - Beans hosted by Silpa of Anita's Kitchen

Thursday, March 25

Ven Pongal for Blog Bites

It has been a very long break for me, as you all know the reason. I moved to INDIA and it took this long for me to settle and be back again to blog. My first entry for events was with an entry to Nupur's A-Z series. And I am back again with an entry for her Blog Bites event.

This is my buddi (small in telugu) hard anodized handi (pressure cooker) that I bought using the small amounts that I get paid from Foodbuzz. It is baby model which is good enough for our small family.


I made Ven pongal from Suganya's Tasty Platter. I followed the same recipe as it is, except for the cashews which I forgot to add.

So, this is on its way to Nupur's One Hot Stove for her Blog Bites event.

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