tag:blogger.com,1999:blog-84460041825115963212011-08-14T22:44:53.166-04:00A sneakpeek into our jolly, casual kitchenVidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.comBlogger251100tag:blogger.com,1999:blog-8446004182511596321.post-14396262645929075622009-08-04T22:30:00.022-04:002009-08-06T08:33:22.117-04:00

I had about a cup of black beans that I had left on the countertop for sprouting. I usually leave a few different kinds of beans now and then to sprout. One evening when I got home from work, Amma had made this lovely broccoli thoran (stirfry). Along with rice, pulisseri (a yoghurt based South Indian Curry) rasam & papads, it was a lovely dinner. With parents here, we sure are getting

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com25tag:blogger.com,1999:blog-8446004182511596321.post-27884350019428212242009-08-02T18:22:00.013-04:002009-08-03T22:21:53.830-04:00

This dish is a childhood favourite of mine. This savoury snack is regularly made in Palakkad Iyer households during Navrathri season as a neivedyam (offering to the diety).Navarathri was very much looked forward to during my school years in Palakkad. Nine festive days of getting dressed up in the evenings wearing pattupaavadai, long silk skirts with lovely golden trim, hair in pigtails adorned

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com13tag:blogger.com,1999:blog-8446004182511596321.post-54888611298723602272009-07-29T00:02:00.023-04:002010-01-17T12:59:34.491-05:00

I made Lavash Crackers from Peter Reinhart's book, The Bread Baker's Apprentice. Followed his relatively simple recipe, resulting in this "snappy Armenian-style crackers, perfect for breadbaskets, company and kids". Needless to say, my daughter was instantly hooked on to it and the cracker ended up being her dinner...almost. I had to bribe her so she would save some for snacktime tomorrow. Served

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com17tag:blogger.com,1999:blog-8446004182511596321.post-16450185780658943742009-07-14T21:25:00.003-04:002009-07-14T21:34:39.436-04:00

Pineapple Pachadi is a regular in our kitchen during summer when pineapples are in season. The sweetness of the chunky pineapple pieces and the mild tangyness of the tamarind makes it a mouthwatering delicacy; the hint of mustard in the ground coconut paste adds a subtle yet distinct flavour to it. This sweet-tangy-yummy side dish is one of the delicacies in Palakkad Iyer wedding feasts. For the

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com20tag:blogger.com,1999:blog-8446004182511596321.post-42300397646733103782009-07-08T11:18:00.031-04:002009-07-10T09:01:34.148-04:00

This pilaf is inspired from one of my favourite tiffins - Sabudana khichdi. The simple combination of roasted peanuts and jeera makes the khichdi very yummy. I substituted Sabudana with Quinoa. Quinoa is getting popular as a supergrain these days. This in fact is my first quinoa experience. Check out quinoa facts & history and its nutritional profile here and here respectively.I had fresh beets

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com17tag:blogger.com,1999:blog-8446004182511596321.post-74332311720882132702009-07-02T15:47:00.025-04:002009-07-08T10:12:48.663-04:00

If this is not one of the easiest of rice dishes, what is? Not only is it easy, the handful of fresh mint makes it lipsmackingly delicious. Paired with Beets & Black eyed peas & plain curd, it makes a very lovely and healthy meal. This combination is one of our favorites for work night dinners. Minty Tomato rice is yummy with curd and papads for lunch at work. When I heat it up in the break room,

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com8tag:blogger.com,1999:blog-8446004182511596321.post-9101837250543319652009-06-28T21:13:00.020-04:002009-07-02T00:56:00.861-04:00

Uzhunnu Vada needs no introduction :) Made from Urad Dal, it is served with Sambar and or Chutney or both. Crispy and yummy, it is a favorite among kids and grown ups.Idli, Vada, Sambar & Chutney would undoubtedly rank very high in the top ten breakfast favorites if you ask any South Indian. Combined with Filter Coffee, (or Filter Kaapi) it can't get any better than that if you ask me. Definitely

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com12tag:blogger.com,1999:blog-8446004182511596321.post-12726069103539575902009-06-25T23:24:00.001-04:002009-06-26T10:15:04.769-04:00

Drumstick or Muringakkai is a very popular vegetable in South India. How can it not be, with dishes like the flavorful Muringakkai sambar? Muringai ilai Molagoottal, the topic of this post, is made using drumstick leaves and lentils, and is a very popular dish among Palakkad Iyers. It is traditionally made with Toor dal but my mom always makes it with Moong dal.In a typical everyday menu in our

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com7tag:blogger.com,1999:blog-8446004182511596321.post-34935492579294260902009-06-14T23:01:00.017-04:002009-06-16T10:14:52.411-04:00

Jen, of use real butter chose Chinese dumplings to be the Daring Cooks' June challenge. When I saw this, the first filling that came to mind was Paneer. This is my first time participating in the Daring Cooks'; I had fun all the way.When I started thinking about Chinese dumplings, Ulundhu kozhukkattai came to my mind. The wrapper is made using rice flour and the filling would be Urad dal usli.

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com16tag:blogger.com,1999:blog-8446004182511596321.post-33221438649206624232009-06-01T22:20:00.010-04:002009-06-26T09:48:37.992-04:00

If you ask me which is my favorite color, the reply would most likely be a long & inconclusive answer. Coz I love them all! I am pretty sure there are others that have the same opinion. Or, my short answer would be, 'it depends' :)Like the smell of my favorite foods, each color to me brings fond memories of dear ones, like yellow. It is my dad's absolute favourite color. My mom has all kinds of

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com11tag:blogger.com,1999:blog-8446004182511596321.post-6357085053094518182009-05-27T22:05:00.009-04:002009-07-02T11:50:55.696-04:00

I admit; I have been bitten by the sweet potato bug. This recipe however, was not just because of that. My pantry was so full, so was my refrigerator, after a trip to the local supermarket and the Indian grocery store. With so many possibilities, what's a foodie to do? I found myself in the middle of all the ideas and combinations flying around. Mustard and jeera are my default everyday spices, I

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com8tag:blogger.com,1999:blog-8446004182511596321.post-2157555075497317652009-05-20T22:00:00.010-04:002009-07-02T11:53:54.247-04:00

Panch Phoron is new to me. The first time I heard about it is from Raghavan Iyer's famous cookbook, 660 Curries. Ever since I read about this spice blend a few months ago, it has been in the back of my mind. I even bought a pack of nigella seeds in preparation for that. Again as usual, I just didn't get around to actually do it.Then I read about Tried and Tasted at Vaishali's Holy Cow featuring

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com6tag:blogger.com,1999:blog-8446004182511596321.post-54775111230413250402009-05-17T00:39:00.029-04:002010-01-17T12:37:48.671-05:00

I've been wanting to include Sweet potatoes in our everyday diet for a very long time. I just didn't get around to actually do it. Then I tried Parita's baked sweet potato chips which came out really good.My second trial was to try to fortify diamond cuts, since I hadn't made it or eaten it since I left college. Diamond cuts is a very yummy deepfried savory snack that is pretty popular in Kerala.

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com5tag:blogger.com,1999:blog-8446004182511596321.post-35046164584392250602009-05-15T16:05:00.009-04:002009-06-26T10:28:25.306-04:00

A few months ago on a Saturday night I found myself staring at the pantry, not finding anything that motivated me to make dinner. Among other things, there was this bag of soy granules (also known a Textured Soy Protein) that I had bought a few weeks ago to make vegetable cutlets. My refrigerator was pretty much empty except for a bunch of cilantro and mint, and some carrots. I remember putting

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com2tag:blogger.com,1999:blog-8446004182511596321.post-26355821538945025802009-05-07T15:22:00.001-04:002009-06-26T10:09:26.523-04:00

A favorite in my family. All the health benefits are a bonus.Ingredients-Fresh Beets - about 1 cup, peeled and gratedPlain curd (yoghurt) - 2 cupsMustard Seeds - 1/4 tspJeera (Cumin seeds) - 1/4 tspGreen Chillies - 3 or 4, choppedCurry leaves - 1 sprig, optional but highly recommended Salt and turmeric powder - a pinchMethod-In a pan, add 1 tbsp oil. When it is sufficiently hot, add the mustard

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com1tag:blogger.com,1999:blog-8446004182511596321.post-9968326097264156432009-05-07T09:11:00.001-04:002009-06-26T10:09:59.282-04:00

A very popular favorite.Ingredients-Carrots - 1 cup, cleaned, peeled and gratedPlain Curd (Yoghurt) - 2 cupsMustard seeds - 1/4 tspJeera (Cumin seeds) 1/4 tspGreen chillies - 3 or 4, choppedCurry leaves - 1 sprig (optional but highly recommended)Turmeric powder - 1 pinchMethod-Mix the curd and grated carrots in a bowl. In a pan, heat about 1/2 tbsp oil and when it is hot, add the mustard seeds,

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com0tag:blogger.com,1999:blog-8446004182511596321.post-36698697216996294852009-05-04T07:44:00.022-04:002009-06-26T10:29:23.342-04:00

A popular, quick and easy rice for busy work nights. This is typically my kids' dish for parties. If I am not sure whether my little guests can handle heat, I just omit the green chillies and make sure the raitha is extra spicy for the adults. Kids can eat it with simple plain curd and of course, papadums. Makes my little guests happy and mommies smile :)Ingredients-Rice - 2 cups, rinsedFresh

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com3tag:blogger.com,1999:blog-8446004182511596321.post-12645924139977869112009-04-26T20:54:00.025-04:002009-06-26T10:12:23.750-04:00

Lil Miss Bubbly with her harvest of the berries had announced at the blueberry farm - 'tomorrow, we are going to have blueberry muffins for breakfast!' Mr Ken goes - 'Awesome! You should have your mom make blueberry cobbler too!' Mommy thinks hmm, I wonder if I have a muffin recipe saved.Come muffin morning, confident with her always successful banana bread, mommy decides to give it a shot.

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com0tag:blogger.com,1999:blog-8446004182511596321.post-14563194775233322682009-04-26T16:39:00.011-04:002009-06-26T10:46:31.811-04:00

Saturday night I had to bribe Miss Bubbly to sleep. It was my third bribe that day!'..(yawn) ..I wish I wake up tomorrow and (yawn) do everything we did today alll over again'. She was asleep in 2 minutes.After a fun day blueberry picking, we stopped on our way back to buy her a promised treat. Back home and after lunch, Miss Bubbly and her dad had way too much fun the rest of the afternoon while

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com0tag:blogger.com,1999:blog-8446004182511596321.post-54382718217404951632009-04-24T11:06:00.036-04:002009-06-26T10:27:31.240-04:00

This is a simple recipe, although verrry yummy.How can I thank you enough, Chithi for this simply wonderful recipe! My Chithi(my mom's younger sister) is an amazing cook. I remember the almond halwas she brought us once when she came to visit us. Literally melts in your mouth. My salivary glands were suddenly in fifth gear. Makes your cheeks hurt.My first taste of bagara baingan was when she made

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com0tag:blogger.com,1999:blog-8446004182511596321.post-14872704327350451122009-04-20T12:59:00.018-04:002009-07-06T08:43:16.058-04:00

My little one loooves salad buffet places. Every week after piano, we have a little mommy and me dinner at this made from scratch soup and salad place which she totally looks forward to. Or if we are eating at home, on most days I would have toor dal as an easy option - as most South Indians do. As kids we grew up savouring it. I remember sitting on the floor in our porch during the scorching

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com1tag:blogger.com,1999:blog-8446004182511596321.post-37256154988272265122009-03-15T15:23:00.006-04:002009-06-28T21:11:13.226-04:00

This recipe is from a very sweet motherly lady I met at the Indian store last month. She was telling me it is a Mangaloroean dish. I hope I meet her again so I'll be able to thank her for this simply wonderful delight.Ingredients-1.Basmathi rice- 2 cups - raw, washed & drained2.Fresh Methi (Fenugreek-leaves and fine stems) cleaned well and coarsely chopped - 1 or 2 cups3.Onion - 1 medium or large

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com1tag:blogger.com,1999:blog-8446004182511596321.post-85499427811843001862009-02-20T13:15:00.006-05:002009-06-26T10:26:31.058-04:00

Lil Miss Bubbly won't eat raisins. She has eaten them before, but won't eat them no more. 'No raisins!' she tells her mommy. 'Nonono, not in my lunchpack!'(and mommy sighs)Now how do I make her eat a fiber packed snack!So Mommy came up with this sneaky idea -Mommy knew how much Lil Miss Bubbly loved granola.Mommy had an adapted recipe, thanks to Molly, which was a big hit in her house.She

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com1tag:blogger.com,1999:blog-8446004182511596321.post-6412084495862739272009-01-17T06:49:00.000-05:002009-04-20T15:46:46.117-04:00

This is probably the first dessert I made on my own as a teenager.It was easy for me to make because there was no guesswork invloved - the ratio of ingredients is 4:3:2:1. (Needless to say, just make sure all ingrdients are measured using the same measuring cup!)In other words, these are what you need:Milk - 4 cupsSugar - 3 cupsGrated Coconut - 2 cupsGhee - 1 cupIn my family as I am sure in many

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com0tag:blogger.com,1999:blog-8446004182511596321.post-36215668780249221962009-01-08T09:36:00.000-05:002009-04-21T16:13:25.779-04:00

Cheers to the blogging community, this is Vidya.An ardent foodie at heart and a passionate cook, I have been following several food blogs for the longest time. The idea of starting my own was often put on the sideburner, thanks to my procrastination. It just dawned on me a few weeks ago that 2009 would be my 10th anniversary of starting cooking fulltime. Now this is one reason to celebrate!I

Vidyahttp://www.blogger.com/profile/02231142439752708164noreply@blogger.com1