Mango Ginger Pickle

I couldn’t believe my eye when I saw it. Is that really Mango Ginger I saw? In my Indian Grocery here? Really? That’s exactly what was going on in my mind. I went and inspected it. It didn’t help that it was named “White Turmeric”. I scratched skin off one and smelled it. It is Mango Ginger. I was so excited. I bought it and checked out.

Mango Ginger, it turns out, is neither in the Mango family (which is obvious, because it does not look anything like it), nor it belongs to the ginger family. It is , in fact, turmeric family. So my Indian grocers did name it correctly.  After I wrote this sentence and I googled Mango Ginger. Wiki asserts that it is of the Ginger family. Well, I am not a botanist, what do I  know?

Back to my story, It was lying in my fridge for 3 days and I was trying to find the right time to make it. Then I realised that I have to leave for my 5 week vacation in exactly 3 days and my gorgeous find is just money down the drain. Hence one morning, when I should have really been packing my lunch for work, I set about making this pickle. It needs a lot of work, but it tastes good never the less. I froze it for my vacation and moved it back to the fridge when I came up. It kept well. Try it. Enjoy!

Upma stuffed Mung Dhall Dosa

I have been putting off this post for a long, long time. Mung dhaal dosa is by far, the best food to eat if you are in, er… um… diet!!! Ok, there I said it. Now don’t jump at me. This recipe is hardly a diet recipe. It is just a state of mind. This is just to trick your mind in to eating good. But I love this recipe because, it has a balanced amount of proteins, whole grains and deliciousness! Enjoy!

Its Grill Time–Red Pepper Chutney / Thokku

Summer is almost over, but still the flowers are blooming. Hence I know I am not in to Fall season. At the start of Summer, we decided that we are finally going to buy a grill. I was double minded. I knew I wanted a grill but did not know if I would use it often to justify it. But I pushed off all thoughts and bought a Webex portable grill. This is easily the best culinary decision I have made in my life. I just love it. It is so simple to use that I am already Pro. First things first, I had always wanted to grill vegetables. Hence these photos. For a long, long time, I wanted to grill red pepper to perfection, just how they show on food network. I finally got a chance to try and its come out beautifully. Ok, enough talk. Let me share my Grill photos and you be the judge.

All Set to go.

Acorn Squash Kibbeh

There is this Mediterranean restaurant near my house. We have been driving by that place for two years, but it never occurred for us to “risk” venturing in to the place. I knew the cuisine is as close to Indian cuisine, but never did I have the inkling to go in. Finally, one day, we thought enough is enough and we went in for lunch. That day was probably the best day in my culinary life… I tasted the pumpkin kibbeh pie. This gorgeous pumpkin filled, bulgar and chick pea filled goodness from heaven. I was in cloud 9!! I mentally kicked myself for not eating here often. And hence my immediate quest for the best pumpkin kibbeh recipe that I could find in Google-o-sphere began. Original pumpkin kibbeh has eggs which act as binder. Since I wanted to avoid eggs, my pie is a bit on the sloppy side, but it came out deliciously. This is what wikipedia says about the kibbeh, if you are like me.. Moreover, my version is vegan, so fear not and Enjoy!

Rasam with Cauli-Rice and Potato Kari

This post has been long due. I make this Rasam sadham (rice is called sadham in tamizh) often and that is the reason it has not appeared on my blog just yet. Whenever I make it, I cannot wait until it is photographed to eat it. That’s how good it is. Rasam Sadham is one of TamilNadu’s favourite comfort food. This is to tamilians what chicken soup is to westerners. So here is my non guilty, load up on your fave, don’t stop eating, recipe. The best way to enjoy this to pack this for lunch in a soup container. With traditional rasam sadham, it loses its taste after being in a box for half a day since the rice absorbs all the flavour. Where as with this , the rasam stays just as you prepared it and you would not miss your rice. Trust me!! Try this at home. Enjoy!!

Gorgeous Green Stew

Continuing on my stew saga, here is a green stew’p. I love this combination for many reasons, but the main reason is that the vegetables and the paste used to make is green.

I love how this turned out to be an extremely green soup.

Fraud Sambhar Sadam with Cauli-Rice

Have you every wondered how good it would be to have a typical South India feast without the typical “rice”? What is a typical South Indian feast you might ask?

Why it’s decadent Onion tomato sambhar sadam, with potato curry, tomato rasam, yogurt rice, lemon pickle and fried appalam. Oh gosh, my mouth waters just thinking about it. Well, everytime I do think about it, I cannot get past the fact that the omnipresent rice has so much carbs and no real nutrients for that matter.

How good would it be to substitute rice with something so nutritious, and something that you can eat how much ever you want and one who taste is exactly the same as rice? So Good!!!.. Yep, that is what I have here.

Enough of chatter, lets get down to business so you can rediscover your South Indian feast. Enjoy!!

 

Not So Regular Avial / Coconutty Stew’p

Generally, people look in to what vegetable they have to decide what they are going to make. I am the other kind, where I decide what I want to eat and generally put whatever vegetable is at hand. That is why is this the “Not-So-Regular-Avial” because it has vegetables that is not used to make one but the concept is the same.

The painting (Reproduction – Mexican Folk Art) is one I did as a gift for friend’s wedding. I just wanted an excuse to show it here.  Enjoy!

Pumpkin, Mung and Coconut Stew’p

Isn’t it cold and gloomy already. It’s only a matter of days before the snow creeps up on us. That is why I have a perfect remedy for your cold weather blues. This stew’p has more than just pumpkins, Mung dhaal and Coconut. Infact it has a mix of tasty ingredients that would warm you from inside out. I personally loved it more than any other soups or stew I made. This is nothing but a toned down version of the humble South Indian Kootu. The Kootu is a little spicy to allow it to mingle with rice, but here it’s mellow and warm. Enjoy!

Green Peas Masala

This post is dedicated to two of my colleagues at my office who have been patiently asking me about this recipe when I made it for an office cultural diversity program. Thank you so much for your interest it means a lot to me.

And also presenting to you below is my recipe for #thanksgiving.  Happy Dining everyone!!!