Food and Recipes
Dhal or Lentil Dishes
Aayi's Recipes - Chana Dal Soup (Poli Saru/Holige Saru)
Idli Varieties
**Idli is a breakfast food or snack made of steamed ingredients formed into something that looks like a muffin top. ;-) It's usually eaten with chutney or sambar.
Sailaja Kitchen - Yellow Corn Meal Idly
Veggie Platter - Brown Rice Ragi Idli
My idli/dosa recipe photologue.
Relishes and Side Dishes
4th Sense Cooking - Marinated Chillies / Moar Milagai 
Sailu's Kitchen - Coriander Roasted Dal Chutney
Veggie Platter - Onion Gojju / Erragadda Pachipulusu (Photo of this, right, from my kitchen!)
Snacks
Edible Garden - Bread Paneer Rolls - Step by Step Recipe
Culture of Food- Commentary
Slices of Kerala Life - Eating out – a date with death?
As the culture of going out to eat in 'hotels' is on the rise, people must be aware of the risks of eating out.
Recipe Review Archives
Thursday, June 3, 2010
Recipe Review June 2010
Friday, May 7, 2010
Recipe Review May 2010
Some yummy recipes I found on blogs the past month- Enjoy!
Recipe Review ... More tasty treats....
Thanks for spending time on my site.
Readymade Indian - Baghara Baingan by Deep
I have never had a homemade version of this dish.
However, this product seems to be well made. I used the oven warming instructions. It warmed evenly. It has a full, flavorful taste. It is not hot spicy immediately, it kind of builds. If you eat mildly spicy, like I do, the hotness will build on you. Else, if you eat hot and spicy, this may be mild. I ate one helping (there are about 1.5 helpings) of this with rice, then a second helping of rice with plain yogurt.
I really like how it has small eggplant pieces in the gravy. I prefer the pieces to the pureed eggplant. I know the pureed one is called Bhaighan Bharatha. Does Baghara mean whole pieces of Baingan (eggplant)?
Price is 4.79$ at our local India Market. Seems a bit high, but the taste is quite nice for a ready made convenience food, I can justify the price. I rarely make eggplant dishes at home because hubby doesn't like eggplant, so to make for one person, and the time involved, I will buy this readymade version again sometime.
Anyone else tried this or any other brand of this? What did you think? Any comparisons to homemade versions?
Thanks for reading!
Saturday, March 20, 2010
A Rare Manuscript on the Tamil Brahmin Cooking
Review of Viji Varadarajan's and Padmini Natarajan's Classic Tamil Brahmin Cuisine
Jennifer Kumar
None of that westernized Indian food here! Viji Varadarajan and Padmini Natarajan recently released an updated version of their cookbook Classic Tamil Brahmin Cuisine: Pure Vegetarian South Indian Samayal.
With over 70 mouthwatering vegetarian dishes, having this book is a good place to start learning more about how Indian food gets its flavor. Of course, this ‘Tamil Brahmin’ cuisine is a specialized, regional cuisine from South India, and may be new to many Indian food lovers who are used to the rich butter, nut, tomato and other gravy-based dishes of North India. This cuisine offers a different approach to Indian food, with unique combinations of spices such as cumin, coriander, mustard seed, chili pepper, red and green chili, black pepper, curry leaves, fenugreek (methi), turmeric, ginger, and a host of lentils. Yes, it is true that lentils, known as dhals in Indian cookery and cuisine, become a spice! Lentils can be dry roasted and ground in with spices to make all-spice powders like sambar powder or pitlai powder, or roasted in hot oil to temper sambars (stews), rasams (soups) and chutneys (relishes, dips).
Viji and her co-author, Padmini, has divided the recipes into sections based on unique vegetables used in the culinary selections of daily housewives. The vegetables highlighted throughout are native to the areas of Tamil Brahmins. Having myself have lived in some Tamil Brahmin homes during my two year stay in India, the selections she has presented take me back to my friends homes and comfort foods made by their mothers, in-laws and grandmothers. It was the food I lived on in India for two years, and the food that inspired me when I returned to America to learn Indian cooking on my own and from Indians in America.
In some sections, the vegetables such as banana flower, banana stem or [fresh] jackfruit or drumstick can be a challenge to find in America, while most others can be found in typical American grocery stores (beans, eggplant, okra, spinach) or a trip to your closest Indian or Asian grocery store (bitter gourd and other gourds, and other types of beans). It is indeed amazing that over 70 dishes can be made from the small variety of vegetables and roughly 30 spice combinations. This may also seem overwhelming to a newcomer of this cuisine and culinary method, but upon closer inspection it is noted that about 7 broad categories – kari (11), kozhumbu (7), kootu (10), pachadi (5), sambar (6), and usili (4) of recipes comprise about 40 individual selections in the book! When looking at the book from this angle, South Indian Tamil Brahmin cookery can become even easier. Many recipes that fall under the same category have roughly the same method, minus the main vegetable highlighted. Once the method of “kari” or “kootu” is studied, for instance, a simple substitution of a vegetable may change the dish, but the method to get to it changes only slightly. In some such cases, with a touch of creativity and adventure, a substitution of other vegetables can be used – such as a squash for kootu, or potatoes for kari, or onions for sambar or kozhumbu (onions are traditionally not used in Tamil Brahmin food).
Many may still feel intimidated by Indian cookery because recipes may feel long or have many steps. When I learn a new recipe I try to have all the ingredients prepared before I start cooking and do each step slowly and complete each step before I go to the next. When I get more experienced at a recipe or method, I then can layer my approach to preparation and cooking- just like Indian food! The layering of flavors, blending of tastes, textures and aromas make Indian food- and particularly Tamil Brahmin food a unique draw. Once you try this cuisine, you will want more. You will crave it for the layers of taste, flavors, aromas and textures- and of course all the better that it’s totally made from scratch – no artificial flavors, colors, preservatives or ingredients you ‘can’t pronounce’ (or understand), because you have handled them all!
Like the layering approach to getting the tasty Tamil Brahmin dish, the cookbook also has its intriguing layers that draw me back into its pages again and again. This book comes in handy not only in the kitchen- but in the grocery store. I don’t know about you, but I often get intimidated when I am to go purchase fresh vegetables, regardless of if they are ones I have purchased before (such as bitter gourd or okra), or ones I have yet to buy (such as ash gourd or broad beans). Sometimes my fear for getting the freshest one stops me from buying at all because I fear I will pick up the rotten one. This book helps me to overcome this fear. It has detailed some strategies for choosing the freshest harvested vegetables and storing them. For instance, I never realized an easy way to remove leaves from drumstick branch is to wrap it in newspaper overnight, and let them fall off naturally the next day or that the shelf life of Indian pumpkin was so long! Furthermore, she shares some unique cultural and historical trivia about certain vegetables like snake gourd, and how it was grown to look like a snake! In addition to these tips, at the end of most recipes look for tips on recipe adjustments or where microwave can be used to speed up some processes.
This book is both a treasure and a staple in my cookbook collection. I recommend it to anyone who enjoys cooking ethnic foods or simply learning about culinary traditions and unique cultures. I am sure the folks at Gourmand also agree, having had awarded this one-of-a-kind gem the prestigious jury award in 2009.
Notes: I have tried a number of recipes in the collection over the years, and of course eaten many of the dishes in India. After trying some of the recipes, I adjusted some spices or ingredients to put my own twist on some of her recipes. A few of the recipes I have made on my own and posted online include: Sambar Powder, Keera Moolagootal (with toor dhal instead of moong), vathal kozhumbu (made with sundrakkai vathal instead of okra), and dry bitter gourd curry.
Other related links:
Link to Viji's Profile on Alaivani, with links to all her cookbooks, fan page and more!
Link to Padmini's Profile on Alaivani with links to insightful and inspirational articles on Indian culture and spirituality.
Thank you for spending time on my site, reading this review. Feel free to connect with Viji or Padmini if you have any doubts or want help! They are eager to help and can clarify any doubt!
Cookbooks of Viji Varadarajan:
Thursday, March 4, 2010
Recipe Review March 2010
This month, other food related topics include grocery shopping, fridge inventory, cooking gadgets tutorial and discussion with Sailu, natural (Siddha) remedies using Indian food items, and a wonderful prize for fusion cuisine by Sailaja (by the way, Happy One Year blog Birthday in the last month, Sailaja Kitchen!).
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Friday, February 5, 2010
Recipe Review February 2010
Recipe Review February 2010
4th Sense Samayal
Cornmeal Dosa
Nithya shows us how to make an easy non-fermented dosa with the use of corn flour. I have yet to try my own hand at this.
Aayi's Recipes
Tomato Rasam
Shilpa prepares rasam 'from scratch'- no ready made rasam powder allowed here! I prefer making rasam this way because the taste of the broth is much more fresh and powerful. This kind of rasam is also useful to drink while having a cold to help sweat out the impurities. If one has a sore throat, throat, I think it's advised not to have oil, so remove the tempering part (this is what I do, anyhow).
Dishes from my Kitchen
Black Urad dhal chutney with Idlis
This spice powder is a wonderful and protein-packed accompaniment to the most favored steam-cake, the idli. Click in to see Pavithra's wonderfully artistically created photos to tempt your taste buds as well as creative/artistic side.
Facebook Friends Notes
Dum Aloo
Padmini Natarajan has a wonderful repertoire of skills and knowledge in both south and north Indian food! Here, she teaches us about Dum Aloo- pan or deep fried baby potatoes in a thick, savory gravy.
Sailaja Kitchen
Chocolate Mug Cake
This looks so amazingly easy, quick and delectable! And, it's from scratch- so it's like a dream come true! Much healthier than the cup deserts from the store- no High Fructose Corn Syrup here! (HFCS) Photo used with permission.
Microwave Dhokla
Dhokla is a steam cake made with a base of chick-pea flour (besan). Typically, Dhokla is steamed in a special pan which is placed in a pressure cooker. In this method, those gadgets are not required, and anyone can make it with a few raw ingredients in a microwave! What ease.
Pineapple Salsa
This "Mexican Chutney" would be a great accompaniment to corn chips or, my thought was if it had a minimal amount of liquid to add it to a pizza as a pizza topper!
Monday, February 1, 2010
Flavours from a South Indian Kitchen
If you can not hear the audio, refresh browser or click here.
Tempted by the flavours, spices, aromas, textures and variety of South Indian and Indian cuisine? Today, I introduce you to Srivalli of Cooking for All Seasons. Click on the audio to listen a 5-minute review of her blog and new e-book "Flavours from a South Indian Kitchen." She is an amazing inspiration to cooks, women and working mothers everywhere! Her enthusiasm and passion for life shows in everything she does! I appreciate you spending your time with us today!
Enjoy all flavours of life! Try Indian - and South Indian Flavours today- in the comfort of your kitchen!
Thank you for spending your time here!
Friday, January 1, 2010
Recipe Review January 2010
4th Sense Samayal by Nithya
Black Gram Dosa / Azhagar Kovil Dosa
A unique crepe made of soaked lentils, rice mixed with spices.
Cabbage Coriander Aromatic Curry
Though cabbage is not a vegetable I prefer, I am always tempted to eat cabbage prepared pan-fried in the aromatic spices of the South Indian cuisine.
Aayi's Recipes
Horsegram Idlis (Kulitha Idli)
This steamed breakfast or snack cake is usually made with rice and urad dhal, creating a white, fluffy end product. However, as the horsegram beans are brown, cakes made with these beans have a brown color. This is a unique ildi for anyone interested in trying something different.
Cooking for All Seasons by Srivalli
Tamarind Extract ~ Indian Basics Step by Step Recipe!
This tutorial is useful for anyone who uses tamarind and extracts the 'juice' from it for various preparations like sambar, rasam and others.
Dishes from My Kitchen - Pavithra
Ven Pongal with Sambar, Chutney and Tamarind Gojju
I can never say no to Pongal- a porridge made of rice and moong dhal with mild spices. The gojju side dish is the one that intrigues me most- the gravy of onion and tamarind looks simply mouthwatering. I need to try it for myself!
Hemant Trivedi's Cookery Corner
ALL FOR ASAFOETIDA........My Saga of Hing
Some spices encourage us to live dangerously! This post chronicles one person's amazing, heart-stopping saga of bringing hing across the seven seas!
One Hot Stove by Nupur
A Mini Fiesta
Who is not tempted by the vegetarian delights of Mexican cuisine- enchiladas, queso sauce and Spanish rice. Special interest is the enchilada sauce, which to me seems like a mole (pronounced mow-lay) sauce - which unlike most I have encountered in the restaurants is vegetarian!
Sailaja Kitchen
Roasted Roma Tomatoes
Sailaja creates this wonderfully simply and mouthwateringly fresh dish of tomatoes, mild spices and herbs.
Sailu's Kitchen
Aloo Methi ~ Potato Fenugreek leaves stir fry
Methi is the Hindi word for Fenugreek. Methi leaves for this recipe are fresh and picked off stems. Methi leaves are also sold as 'kasoori methi' in Indian stores, dried methi leaves. I actually made this recipe with the fresh leaves this month. It was amazing! This dish is not only a comfort food, because of potatoes, but because in the winter, methi leaves warm the body.
Suite 101 Articles by Scott Hayden
South African Cuisine
This article showcases the unique traits of a cuisine that is not yet internationally known.
A Vegetarian in the Middle East by Rajini
Oven Roasted Aloo Gobi
A new, healthier way to prepare potato and califlower curry- in the oven! YUM!
Rice- Dumpling Soup- pidi
This soup with rice dumplings is a south Indian delicacy that is little known. It also reminds me of a Hungarian soup made with cream of wheat (sooji) dumplings.
Veggie Platter by Suma Gandlur
Annamlo Podi
This powder (podi) made of roasted dhals (lentils) and eaten mixed with hot rice and ghee. Some people may also eat these powders mixed with oil, dipping dosas or idlis into it.
Sunday, December 27, 2009
2009 - A Year of Friends and Food!
Initiating this blog almost two years ago, my intention was to create a space to catalog my recipes, without the intention of creating a community as it has, especially over the past year. This year, after thirty-five posts, including posts on cookbook and website reviews and guests posts, this blog has amassed over 20 subscribers. Thank you to my friends, supporters and participants of interviews and guests posts.
This post is a chronicle of guest posts, interviews and a few of my personal favorite recipes of the last year. If you, too want to start making Indian culinary treats in your kitchen, see this post on creating your Indian-inspired kitchen in America, which is a tutorial on different gadgets that can help you create delectable Desi dishes!
Book Reviews
Both Cookbooks reviewed are written by Viji Varadarajan
Want to see Yogurt from a different perspective?
Review of south Indian vegetarian cookery chronicle: A Healthy Taste of Indian Culture: Cooking with Yoghurt.
Temptations from the Tamil Table: Review of Viji Varadarajan’s Samayal South Indian Cookbook
Guests Posts and Recommended Recipes:
Paneer Makhani - Fried Homemade Cheese Cubes in Flavorful Cream Sauce by Srivalli
Recipe Review November 2009
Featuring culinary recipes and tips from blogs: 4th Sense Samayal, Aayi's Recipes, Hindu Blog, Ruchi, Veggie Platter, Vizmaya.
Recipe Review December 2009
Featuring culinary recipes and tips from blogs: Aayi's Recipes, Edible Garden, Fourth Sense Samayal, The Gori Wife Life, One Hot Stove, Veggie Platter
Inspirations and Recommendations
Aloo Bonda and Bread Pakodas by Oldernwiser0
Video cookery segment showcasing ease of making Indian deep-fried mashed potato balls (aloo-bondas) and deep-fried bread pieces with a flavorful batter covering (bread pakoda).
Indian Cooking Made Easier Series by Oldernwiser0
In this post, I shared one of the videos by Oldernwiser0 on paneer (Indian home-made cheese) making.
Okra Curry- the Martha Stewart Way and the Jennifer Kumar Way
A flavorful side dish made with okra (bindi) and spices.
Sambar Inspired by Viji Varadarajan
In this post, I detail how I create a savory, flavorful vegetarian stew, called Sambar as inspired from Viji Varadarajan's book Samayal: The Pleasures of South Indian Vegetarian Cooking (Winner Gourmand World Cookbook Award)
Interviews:
Recipe Blog Review: Vidhya's Recipes
Home cooked and ethnic dishes, using ingredients such as banana blossoms (right), of the South Indian vegetarian fare, Vidhya has also created quite a nice community of enthusiastic readers and people, like me, who have tried our own hands at some of her recipes in our own kitchens.
Combining her family's traditions and wisdom, Viji has written a series of TamBram (Tamil Brahmin) recipes, her Samayal series inspires me to learn more about her inspirations to share this wisdom with the world.
Photography
This year, my husband also inspired by some of my cooking skills, began taking photos of some of the dishes I have made. Click on the photos to see the posts.
Krishna's photography
 Keera Molagootal Flavorful Spinach/ Mixed Greens and Lentil Soup |  Chenna Masala Chickpeas Curry |
 Coconut Chutney |  Dosa and Idli batter recipe and 'HOW TO MAKE' |
My photography
 Vatthal Kozhumbu |  Cornbread with Cream Corn and Red Bean Curried Gravy |  Tomato Chutney inspired by Nithya |
Create your Indian Inspired Kitchen in America!
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