Thursday, March 30, 2006
Wednesday, March 29, 2006
Fave Five Snacks - 1 and 2. Mirchi Bajjis and Spicy puffed Rice
Sunday, March 26, 2006
Salad & Sandwich - Entry for Make it in 30 Minutes
Wednesday, March 22, 2006
Favorite Five -1.Non Vegetarian- Methi Keema
Did you guys think I was going to do five breakfasts before I move on?? Well that was the plan. How many of the best laid plans ever get converted into best actions? Very few and I speak from experience. Excuses, excuses for not getting doing things right. How many of you are thinking that right now? Who ever said yes got it RIGHT!!!!!!!! Are you surprised that you got it right?? I most definitely am not.:) That was the plan initially. But then, it means waiting for couple more days for the next breakfast item and I did not want to do that. I am ready with something else that falls into favorite category and I thought this needs to be posted, better today than tomorrow. :):) I am a non vegetarian. And I like my non- veg food, a lot. I have met a lot of vegetarians who respect my food habits I have had the opportunity to live a vegetarian roomie in school. Thankfully she was not a fussy person and it was OK with her to cook non- veg fare in our kitchen. I have also met my share people whose reactions range from wrinkling of their noses to pure HORROR when I say I am a non-vegetarian. Initially that would provoke me into getting into an argument. Over a period of time as I grew up (There are few people around who have their own doubts about my growing up part:))) I have learned to live with the fact that such people will always be around and I do not owe any sort of explanation to them about what I eat. It is a very personal choice, which does not require any approval from them.
What provoked this piece from me the posting of garam masala. Go ahead and read it here. The first non- veg item in this series is methi keema. The plate does look inviting right? This one is an absolute favorite in my home. Bribing Chapati/Paratha and methi keema as a meal, I can get a quite a number of things done at home :) This is the first time I used organic keema, one of the purchases from my organic store visit. And I found a remarkable difference in taste. To the recipe now. Ingredients Ground Lamb - 1 pound 1 Medium Red Onion chopped into small pieces Ginger Garlic Paste- 1 Table spoon Fresh methi - 1 bunch, take the leaves out Green chillies- 2, chopped into tiny pieces Oil- 1 Table spoon Salt, red chilli powder, garam masala to taste Method. Heat oil in a pan. Add methi leaves. Let them fry for about 2 minutes. Add onions and green chillies. Once onion looses its rawness, add ginger garlic paste and let them fry till onion gets a nice brown color. Crumble keema and add it to the onion mixture and mix well. Make sure no lumps are left. Cover and let it cook on a slow heat. Once it is half done, add salt and chilli powder. Mix well and let it cook completely. Add garam masala and leave it on for few more minutes on slow heat. Is this not a simple recipe? Had this with Spinach-cottage cheese roti, recipe courtesy SaffronHut.
Tuesday, March 21, 2006
Organic vs. Non-Organic- Would love to hear what you all think
Monday, March 20, 2006
Follow up on Ponganalu
Saturday, March 18, 2006
Favourite Five Breakfasts2 - Uggani
Wednesday, March 15, 2006
Favourite Five Series
I am back. Was not well past couple of weeks. Absolutely no energy to do anything. Now feeling much better. I did not realize how much I will miss blogging. :) This will be kickoff of a series of recipes. "Favorite Five". Thanks Indira for suggesting the name. Like I promised I will start off with "Favorite Five Breakfasts" These favorite things are in no order of preference at all. Now having said that it is time to kick off.
Favourite Five Breakfasts1-GuntaPonganaluToday's breakfast item is "Gunta Ponganalu/Punugulu". Ponganalu are very typical to Rayalaseema. I have friends from other regions of Andhra but none of them are aware of "ponganalu". A special pan called "gunta ponganala patra" is used to make these, with main ingredient being leftover dosa batter.
In some other regions of Andhra, pretty similar recipe is made, but the batter is deep fried in oil and they are called "punugulu". As far as I know, making "Gunta ponganalu" in a pan is unique to rayalaseema and may be some parts of Karnataka.. Anyone reading this, please correct me if I am wrong. Now to the recipe with no further delay. Ingredients Leftover Dosa batter Chana dal Urad dal Onion - finely chopped Cilantro/Kottimera- finely chopped Curry Leaves Green chillies Cumin seeds/Jeera-1 tea spoon Oli - 1/2 Table spoon. Heat oil in a pan. Add jeera, chana dal, urad dal and curry leaves. Add chopped green chilli and onions. Once the onions loose the raw smell add this to the dosa batter along with chopped cilantro. We have the batter ready now. Heat the pan and put a spoonful of batter into each hole. Add one drop of oil on the batter. Let them cook on slow heat. Once they cook turn them over to the other side and let them cook completely. Seven can be made out of each batch. They are good to eat on their own because of the chilli and salt and other things that we have added. But the perfect thing to eat them with is the peanut chutney. Recipe for the chutney will be in a future post.
I remember standing in the kitchen with a plate in my hand waiting for mom to take them out of the pan directly into the plate and being warned of them being too hot to eat right away. ADDENDUM This is going to be my entry to Stephanie's Blogparty#8 Here is the followup on the availability of this pan in US of A