Brinjal Mezhukkupuratti

Many don’t like Brinjal due to its gooey texture after cooking. But at home, since my mom was very strict on us eating all kind of vegetables she could lay her hands on, we never got time to complain about texture. I was told by someone Brinjal didn’t have any nutrients and even plucked out some Brinjal plants. I was wrong. It has a stash of nutrients and those violet colors are good for you.

Mezhukkupuratti is malayalam for stir fry.

I cut brinjal in small rounds one inch thick. Dont cut them too thin, for they will squish too soon. You can cut them in one inch thick elongated pieces too.

For 3 cups of brinjal, dice ½ cup shallots, 1 pod of garlic, 4 green chilies.

Heat 2 tbsp of coconut oil in a skillet, splutter 1 tsp of mustard seeds, add two split red chilies, 1 sprig of curry leaves. Then add the garlic, green chilies and onion in that order.

Now add the cut brinjal and some salt and sauté them well in the oil and lower the heat to a minimum. Sweat the vegetables by covering it and then stir them occasionally.

When they are soft, take them off from heat.

Serve as an accompaniment to rice.

Melting Moments

I am a big fan of spicyana and her fairy like creations. It is not only that she creates beautiful artifacts; she handles the camera at amazing angles and will make you drool over the fantastic pictures. Her aesthetic sense is amazing.

So when she made ‘melting moments’ last Christmas and packed goodie bags, I so so wanted one of that.

I don’t have Archana near by me so I had to make them myself and lo the right time for these ‘melting moments’ is indeed Christmas.


I liked the part in the recipe where it said, it will keep good for storage and so I could make them ahead.

Recipe Courtesy: Joy of Baking.

Sift one and half cups all purpose flour and 1/2 cup cornstarch and 1/4 teaspoon salt and whisk them together.

Using a beater beat 1 cup of butter and add ¼ cup of powdered sugar and beat them together to a smooth consistency. Add 1 tsp of vanilla for flavor and add the flour to this and mix thoroughly.

If the dough is firm, you can right away make the balls. Or refrigerate to make it firm for one hour or so and then make small balls (one inch) and keep them on a baking sheet with parchment or wax paper. Keep the balls one inch apart as they will expand while cooking.

Preheat oven to 350 and bake them for 10 minutes. Now cool them and then transfer to a surface coated with powdered sugar. Arrange them in a single layer and sprinkle powdered sugar

This is my first batch and I used vanilla flavor. These are so easy to make I am going to try these with different flavors.

Melt them in your mouth moments!

Kerala Rich Fruit Cake

This time I made a lot of cakes all at once, Usually I make them batch by batch so that I could correct in the later batches. I tried my luck this time and took one whole day for baking… it was smelling Christmas all last Sunday and as the cakes sit there waiting to be eaten it sure smells like a Bakery. So Welcome to Ginger and Mango Bakeries.

I am not a good baker and I follow K.M Mathews cake recipes to the dot. I am very reluctant to make any changes to it, since I don’t know the complicated science of baking.

This recipe is from her book, Naadan Pachakarama.

I don’t know whether any part of India other than Kerala has this tradition. Maybe Goa? This is a big tradition of cake baking, rich fruit cake. But let me tell you, I had fruit cake in Italy and I didn’t like it a bit. It was soo hard and chewy. This Kerala fruit cake is a mix between fruit cake and plum cake. It is very soft, has lots of fruit and nuts and will keep well for days.

I multiply the quantities and this time I multiplied them by 8 times. If you want to make just one cake for a smaller family I would say to divide these quantities by 4.

One thing about baking is measurement. Do not guess the measurement like you would do for a curry. You have to buy that measuring spoons, measuring cups and the kitchen weighing machine if you ever think of baking. If the recipe calls for room temperature, yes it definitely means room temperature and you cannot directly mix the ingredients from the refrigerator.

Another thing is the freshest ingredients and these do make a big difference in the quality and the storage of the cakes. I usually buy them only the previous day.

The easiest part of this cake is the soaking.

Black raisins – 150 gm
I buy fruit cake mix dried fruits which come in a single packet – 200gm.
(You can buy different dried fruits and mix them together in proportion.)
Now buy some cheap brandy and soak them. For this quantity of fruits you would require ½ cup of brandy.

See the last post for soaking.

Soak the fruits I would say one week ahead. You can also soak them two or 1 days ahead. Soak them for one week in a non-metallic jar and stir them every day to get them mixed nicely in brandy. Keep them airtight and also in a large jar since the fruits plump up when soaked.

The recipe calls for dicing the fruits before soaking. I have tried that and God it is so much work. So these days I don’t do it since I make this in large quantities. You have to dice a raisin into two if you want to follow the recipe. This is to make sure the cake while slicing won’t have crumbs. Ah! I don’t care, let it crumb, let it crumb, let it crumb! :)

Dice a cashew into four. Like that keep ¼ cup raw cashew nuts ready and soak them in Almond essence and keep aside.

Okay, so soaked them? Now onto the next step, caramalization.

Boil ¼ cup of water. Now take a pan and in low heat, add ¼ cup sugar and keep on stirring, You will see the sugar getting dissolved and changing color. When the sugar is browning and not burning, it produces an instant coffee color. Take from heat and slowly add the hot water and keep it again in the flame. While adding water be extra careful, since it will splash and burn your fingers. Now keep stirring continuously until it forms caramel color syrup. Take from heat and let it cool.
(This time I didn’t brown the caramel as I should have to a deep dark brown, fearing if a small mistake would destroy my entire batter. A little more of browning is good)

Now on to Butter. Please do not use substitutes, you are eating a cake. Unsalted Butter. Make sure it is not salted and yes, do not let your hubby dears do the shopping for this.

So, Butter at room temperature. That means it should not be a stick and rather it should be soft and gooey to touch.

Butter 250 gm. With a hand mixer or in a stand mixer, lightly beat the butter until fluffy.

Now add 300gm powdered sugar to this and beat it thorough until you don’t see any lumps.

Separate 5 eggs at room temperature as whites and yellows. To do this, make a small hole on the top of the egg and pour out all the white and the yellow will stay inside the egg shell.

Add the yellow to the butter sugar mix and beat it slightly until they mix good.

Sift 250gm of unbleached All purpose flour. Yes sifting is important. Make sure you are not buying flour premixed with rising agents etc. This is the plain All purpose flour and unbleached. Add 1 teaspoon of baking powder to this flour and sift.

Now add this sifted flour in small quantities to the egg butter mix and beat it slow. You cannot use a hand mixer now, since the mix is going to be hard. So either use a stand mixer or use your hand. Incorporate the flour into the mix. After this add ¼ cup of fine sooji into this.

Now you can add the cold caramel. Beat the egg whites separate and add to the mixture. Add 1 teaspoon of pure vanilla extract to the batter. Add one teaspoon of lemon essence and mix.

You are now ready to add the nuts and the fruits. Mix a little flour to the cashew nuts so that they dont sink to the bottom of the cake batter.

Fold the fruits and the nuts into the cake batter and mix with hand slowly.

Now keep aside this batter with a closed lid for 6 hours.

After that you can start baking. Either butter the cake pan or cut wax paper or parchment paper and use it inside the cake pan so the cake wont stick to the pan. What I do is, use butter or margarine and make spots inside the cake pan and then add the wax paper so it will stick to the pan and then pour in the batter

Pre-heat oven to 350 degrees and when ready, bake the cake. Make sure when you pour the batter, pour only half of the cake pan. Since the batter would rise while baking.

Bake it for on hour or so. Keep checking after 50 minutes by inserting a toothpick into the cake and if it comes clean with no batter, your cake is ready.

This cake needs to age. Yes, at least it would need to age for 2-3 days before you get the real taste. The process of aging is a must for these kind of cakes. So when the cake is real cold after baking, cover it in wax paper and aluminum foil and keep aside in an airtight container.

After 24 days of advent and midnight mass, we would reach home from the church and we all gather around the table for my mother to serve the cake. The cake keeps us kids busy while she heats the curries to break the fasting of 24 days. My mother bakes beautiful cakes in her small electric oven. It was round in shape and would look like a flying saucer especially when it is baking with small red lights. Anyone remembers that small electric oven?

Fruits are soaked!

As every season, I am late by two weeks this Christmas too. I was supposed to soak all the dried fruits two weeks ago and I just did it 5 minutes back.

I have soaked 1200 gm of Raisins and 1600 gm of mixed dried fruits. Poured 1.5 litr of some cheap brandy.



Two days of soaking and I will start my baking.

I am yet to decorate the tree, plan about the snacks, plan about the dinner. I am so busy at work and at home and then there comes Christmas with the extra load. But without all these what is life?

Advent started on December 1st. The 24 day wait for Christmas.

I used to regularly observe advent by giving up two or three favorite food stuff. These days one cannot, since it requires a lot of time and patience, one that I am losing as I age.

So if you havent soaked, soak them up!

Raw Banana Stir Fry (Kaaya Upperi)

Raw banana with smashed shallots and chili, sautéed in some coconut oil… Love to have that with some curd and rice.

Buy raw bananas, any type. Usually in India, we get bananas that are used only for cooking. We call it ‘ponthan kaaya’, they are short and stout and is not good to eat when ripe. That is they are less sweet. So we cook them.

Anyway you can use the same for any raw banana.

Scrape the skin of lightly. Do not take the whole skin. Dip them in turmeric water (a little turmeric powder added to water) to avoid discoloration and to get rid of the sap while cutting.

Cook 3 cups of bananas diced into half inch squares in 2 cups of water with enough salt and ¼ tsp turmeric powder.

Heat 1 tbsp of coconut oil, sauté crushed shallots and a sprig of curry leaves, 4 green chilies, and add the cooked bananas. Sauté them well and smash it lightly. Instead of green chilies, you can add crushed whole pepper.

I have seen some add a tinge of asafoetida. I don’t, so you needn’t :-)

I would say coconut oil is a must for upperi/mezhukkupuratti (stir fry in English) like this, since the coconut oil gives the dish a very unique flavor and taste.

Serve with rice or roti.

why Why why?

I am just testing out this post to see whether it will appear on Taste of India. I wrote three posts this week, scheduled them to be posted on a certain date and time using bloggers new schedule your posts magic. The posts appear or publish at the exact time, but somehow Taste of India never picks it up?

It appears on Reader, if it appears on Reader, why wont the feed be picked up?
hmm......

why Why why

Will this appear?

Tsk Tsk...Oh those readers who will miss this great treasure cove of Ginger and Mango recipes..... It is not about me you know, it is all about you, you, you :) (3 times would make anything sound true) ;)

Mutton Curry

It is very difficult to get good mutton in U.S if you don’t know the right places. The difficulty being most Americans does not eat mutton. Usually Middle-Eastern, or Hyderabadi shops or Muslim shop owners carry good fresh mutton.

Remember the Seinfeld episode where his girl friend feeds him mutton and he chews and puts them into his coat pocket and Elaine being chased by the street dogs?

Mutton is a little harder, chewier and so most Americans dislike them. So you don’t find them in the grocery stores normally and available only at the ethnic stores. Mutton is not Lamb. Lamb is what you normally get here. But once if you are accustomed to mutton, it is a tiny chance you would like lamb and vice versa. Lamb is from the sheep and mutton is from goat – both very different animals.

However there has been an increase in mutton production in U.S, as there has been an increase in immigrant population who prefers mutton. Maybe the stores will start to carry them and you don’t have to go in search of this meat at ethnic stores.

We have goat farms here and we can even choose the goat and they would kill and prepare it for us. So we are lucky to get the freshest of the fresh. I usually buy one whole goat and divide the meat and store it in my freezer.

If you have a choice, buy the leg part of the mutton.

For 4 cups of cleaned mutton, mix 1 cup of coarsely chopped onion, ¼ cup of ginger garlic crushed, 1 sprig of curry leaves, 1 coarsely chopped tomato, 2 tsp of coriander powder, 2 tsp of meat masala powder, 1 tsp of chili powder, ½ tsp of turmeric, enough salt.

Mix well and marinate and keep aside for half an hour and then cook them in a pressure cooker or in a pot. If using pressure cooker, you need to know mutton in U.S takes more time to cook than beef. Usually in India it is the other way, beef takes time to cook. This is what I have normally seen in U.S. It takes the time to cook toor dal in a pressure cooker. Do not add water. The water from the meat will cook the mutton.

Heat 1 tbsp of oil, sauté 1 sprig of curry leaves, sauté and brown 1 cup thinly diced onion, add the cooked mutton and mix and boil in medium heat until the curry thickens to your preferred consistency.

Serve with rice or roti.

Country Style Ribs Fry

Haven’t you seen the country style pork ribs at stores in U.S? Ever bought them? I love them more than the spareribs. They are an easy party dish, cheaper and fattier, more pieces and a party favorite.

Buy country style ribs with the bone and divide each piece into three.

Marinate them in a paste of curd, chili powder, ginger garlic paste, curry leaves, onion, salt, turmeric powder and a little bit of sugar.

Deep fry them in hot vegetable oil. It takes a little extra time to fry them. So make sure you start frying them early.

Serve as an appetizer or side dish.

Mashed Bittergourd and Potatoes

Don’t like bittergourd? Add them to potatoes. Yes, bittergourd and potato is a spectacular combination. Like one big happy family they cling on to each other sharing the sweetness and the bitterness. This is one great way to make all those bitterphobic kids and grownups to have a little iron in their food and to welcome bitter gourd, the nutrient rich gourd into your dinner plate.



Bitter grourd. Deseed and remove all the inner pulp. Cut into one inch pieces – 2 cups

Potatoes peeled and cut into one inch pieces – 2 cups

Boil them together with 2 cups of water, 1 tsp of chili powder, a little salt and ½ tsp of turmeric. When cooked mash the lightly.


Now heat 2 tsp oil, splutter mustard seeds, 1 sprig of curry leaves.
Sauté 1 crushed garlic pod with 1 cup of diced onion and 1/2 cup of diced tomato. Saute well.

Add the mashed potato bittergourd mixture and sauté for 5 minutes.

Serve with rice or roti.

Psst...If anyone asks why the potato has a slight bitter taste, you can exaplin to them that those potatoes are from the mountains of MachuPichu and the soil there turns them a little mineraly richly bitter and that they are having a taste of real MachuPichu…. Oh What all one has to do to get some iron in their food.

Simple Potato Curry

Puris and potato curry for a Sunday brunch, for a train journey, as a friend drops by – it is the simplest and the best.

I am yet to find a pantry that doesn’t store potatoes. With around five thousand varieties, you get them in any part of the World. Imagine a World where there were no potatoes? Well, ask the Irish about the Potato Famine.

Cultivated some 7000 years ago in Peru, they are the quintessential food for many countries. Do you know in some of the old U.S stealth submarines, all they could store were potatoes and the soldiers ate them day after day, night after night which kept them alive.

It is only after moving to U.S, I knew people just eat them as main meal, the baked potato dish. The very first day in U.S, someone at the table ordered potato skins and I was like, Whaaat?? I just pick them up at the grocery like onions without even thinking and put them in everything. And finally when they are too many, I make the ever simple, ever delicious potato curry.

Peel and dice them small like this. 2 cups

3 green chilies
Curry leaves – 1 sprig
Onions diced thin – 2 tsp
Turmeric powder -/12 tsp.
Salt
Peas cooked (2 tbsp) – optional

Heat 2 tsp oil, splutter ½ tsp mustard seeds, add the curry leaves, diced green chilies and onion and sauté well. Then add the potatoes, add ½ tsp turmeric powder and add 1 cup of water and cook in low flame. When almost cooked, add the cooked peas. Add salt to adjust taste.

When cooked, mash them lightly if you like it that way.

Serve with puris.

Hurray, a neat win!

No I am not talking about Democratic Primaries, but about my $43.06 this week! :-)


Do you remember me? Yes, I am cash. I know I am not popular around here with that cute little plastic thingie you all carry around to swipe. But let me tell y’all something, I am the real one with a capital r.

So girls, guess what. I just impressed myself. Gave myself a pat on my back! Imagine I cut down my weekly grocery purchase to a $43.06.

How I did it? Read on…

Though I didn’t plan what to make, I thought of buying vegetables that can be made both as curry and as a side dish. Making something in curry form means I can feed more people with less stuff. I asked around and found that the Wal-mart and Publix near the Indian stores are much cheaper than where I live. Also, CVS has a better deal on milk.

I decided I am going to go only to one Indian store this week. Also, I relaxed and took my time to shop around. Otherwise I will be in a hurry and won’t even look what the price is. I have this major problem, i.e. if I see something as $2.99, in my mind it gets registered as 2 dollar. In fact, it is 3 dollars. I just don’t see that extra dollar. So how much ever I calculate, the final bill would turn out to be much bigger. That is what always happens.

I bought vegetables only for one week, planning as I examined at the price of each of them and I had taken last weeks receipt with me, so I had a clear idea what each costs at different stores. For eg; bananas costs lesser at Publix. Green beans cost lesser at Publix. But tomatoes, onion etc cost more at Publix than Walmart. Indian stores carry the red onions which costs much lesser than both Publix or Walmart. This way I made sure I checked the price of each item before buying.

Now I know if I take my credit cards, I would splurge. So I took only 50 dollars with me and left the cards in the car. My plan was to aim for a 40$. I kept the extra 10$ as a buffer. That’s what made this whole thing a success. The cash thing! So I calculated each item before loading the cart. This way, it is much better to keep a check on yourself.

That’s a total savings of $24.34 from last week. Hurray!!!

In recent developments, last week President Bush declared during a speech that it was because Indians are eating more these days, food prices around the globe are peaking. Well Mr. President, I am an Indian living in U.S and I cut down my grocery bill. How about you Sir, cutting down some of that spending?

(Data shows U.S consumes five times more. Well, who cares about statistics and data?)

Why you might ask? Why save a twenty dollar? There is a big reason for me. It will clearly show how much I waste and how much I could save. Remember a 20$ might not be big deal for you per week, but it could feed a child here or here.

Now, dont you girls out there wanna beat me? C'mon. Compare your bills and let us have some fun!

Those forgotten mothers

There are not many lyrics sung in their praises, not many stories, not many artists cared for their love. We all grew up thinking mothers can love only their biological children, the image so implanted into our heads, we start to hate them even before we see them. Yet there are millions of them, million of lovely ladies, million of mothers with so much love you are surprised why they are loathed in every story you read.

I am so busy at work, I never get time to enter into food blog events, yet when I saw Jhiva for Love, I couldn’t resist. For I know a woman, who has served me every dish with love. If my mother taught me how to love, my mother-in-law taught me how to create and serve love, hot and tasty. I have written many times about my mother, it is high time I write about my other mother.

As soon as I saw the event details, it is she who came into my thoughts, for if not for her I wouldn’t even have this blog, for she is the one who taught me to keep the traditions alive even if it is for something as mundane as cooking. Then I read an article in a Malayalam blog about a daughter-in-law missing and loving her mother-in-law, and the author depicted it as a very strange thing. Well, well, well. If we daughter-in-laws don’t speak up now for them, when will we?

When I got married, I was naïve as in n-a-i-v-e. I got married young, very very young if you measure my mental maturity too. I was terrified of the whole idea of marriage, watching Sauson ki Zindagi kind of soap serials where mother-in-laws torture their bahus (daughter-in-law). In India, there is a thriving million dollar industry of soap serials running on just that theme. Take any soap serial and the theme is mother-in-law Vs daughter-in-law, like an India Vs Pakistan cricket match.

Family is the most important thing for me. Hence, I was terrified not in fear of her, but I was worried a small wrong word by me, a misstep by me will never be forgiven and I will destroy the peace of the family I am married into.

It was a completely different World.

The few days I stay with her when we visit home, I watch her cooking up excellent dishes, from the scratch, following the traditions, planning everyday intelligently, serving the dishes right on time, with the right amount of flavors and lots and lots of love. She prepares a huge feast in a short time and she does it like a musician with ease. It is from her I learnt that the finer detail is what makes a dish, a beautiful memory.

One time, the only time when I made a dish at my husband’s house was chicken biryani for one Christmas. Since it was a different type of oven I was not used to, it turned out be a disaster. There were so many guests gathered at the house, and I was at the verge of crying. She just smiled and hugged me. Then she took on the reins, swiftly managed the whole show and just fixed the dish here and there doing her magical tricks.

She runs behind me with a plate laden with food, feeds me urulas with her own hands, when I skip food to catch a train or a bus. She playfully frowns at me when I pout and complains fulllllll touching my belly after a sumptuous lunch. She always sits besides me while I eat, forcing me to have more helpings. Many have mistaken her for my own mother when we are together.

She writes letters to her son, asking him always to help me in the kitchen, share all the work and telling me to make sure he does (It is a whole different story, whether he listens to that or not). She taught all her children to be good human beings first. It is from these mothers men learn to respect women, from them they learn to be a good husband. I thank God everyday for giving me such a kind and a real woman as my other mother.

I am still learning, smaller things, yet so important about life and living, whenever I talk with her. Her prayers, her assurance, her strength and courage is the real light in our small family across many oceans, miles and miles away from her.

I dont have a particular dish to serve for the event except to say,

Mother, I LOVE YOU.

$21.22 - The final bill

Hopefully this is my last shopping for this whole week if not surprised with guests. I do have milk I think will last me through the week and little bit of this and that. I was supposed to do all this on Saturday and didn’t get time on Sunday too. So had to do my usual shopping on Monday and Tuesday.

This shop is a little further away from my home, but a Kerala store where we get Malayalam Films for rent and all Kerala stuff and the shop owner greets you with ‘ah, enthokke undu, kore naalayallo kandittu’ which means, ‘Oh Hello how are you, long time no see’ – even though we go there almost every week :)

I buy frozen grated coconut, fish chutney, snacks etc. from here. For me, it is a whiff of Kerala and a psychological thingie. Until I visit this shop, I don’t feel I have shopped enough :).


So here it is $ 21.22. That’s a total of $67.40 for a week. Remember I haven’t got any stuff like rice, dhals, spices etc. I will just stay this way for next week so I can make a good comparison on such stuff alone.

As an anonymous asked, how many people at home? 4 people at home.

Feeling huh? Read this please.

$29.84 - My next bill

My next stop was Wal-mart for the non-Indian things. Buying Indian ingredients is much cheaper in local Indian stores than the usual stores. After posting about the event, I am a little surprised since even though I said I would do my normal shopping, I am a little cautious I believe. Usually my bills at Wal-mart would be 40$ or so and at Indian stores around 30$. But I already see a difference in the way I shop.

One thing I have noticed is prices are different at different Wal-marts. It depends on the area. If you go to low income living areas, the prices are much cheaper. Anyway I went to the store near my place, will do the comparison next week to be sure.

I have some milk and eggs left over from last week, so it looks like I might not need to buy milk this week. I bought some pear, lime, tomatoes, ice cream, mussels, pineapple, shallots...the ususal stuff. So this is my week’s purchase. I dont go with any planning, since most of the times I just pick up stuff I see and plan only when I see the stuff.



See you with the next one.

Wondering what in the world is going on? Read this please.

$16.34 - First round of shopping

This is my normal routine. I buy vegetables, fruits and other supplies from Wal-mart, Publix and two Indian stores.

Yesterday I got a small supply of vegetables from the first Indian store. These vegetables would last me for 2-3 days. Total bill comes to $16.34

Now I have got to buy milk, eggs, potatoes, tomatoes, frozen coconut etc from other stores.

As others said we all waste a lot of food. I never used to know how to plan it properly. My mom is super efficient in it, she won’t waste even a small inch of a carrot.

I always used to buy in piles to last for 2-3 weeks as if it is war time and there will always be spoilage. Especially since in U.S, you don’t get vegetables that fresh. So a quarter of it always goes to the waste bin. My husband hates to see me wasting stuff like that, so I cleverly put the spoilt vegetables when he is not there and cover it up nicely with newspapers :)

After some time, I started to realize it and now I don’t buy vegetables for more than a week. One advantage I have is, most of the stores are nearby so I can buy on my way to work or so. This method has taken care of a lot of food wastage, which is the first step towards having a good budget for your grocery.

In India, we are lucky; we get fresh vegetables daily, and that too brought by street vendors to your own homes. You don’t have to store anything and this saves a lot of food wastage. You have to only plan for two days at the most.

One thing I noticed is planting your own herbs is a big money saver. Herbs costs a lot in U.S. I have curry leaf plants, mint etc. so that’s taken care of.

See you with the next bill. Do share your experiences on your blog or with comments. Thank you. Let us all learn together.

No idea what is going on? Check this out.

Grocery Bill Event

It is happening. There is food ration even in the U S of A. Look where oil politics have brought this world into. People are struggling in many parts of the World due to this global food crisis. U.S is the most gluttonous nation of all. Even here, the crisis is creeping into our daily lives in alarming rates.

To be prepared, like everyone else the first thing that came to my mind is to check my grocery bill.

I buy my weekly supply of groceries on every Saturday. I am going to check my grocery bill from next week starting Sunday 27 April to next Saturday May 3rd. I will spend like how I do it in normal times. Then I will start the same thing the following week, pinching every penny, thinking about how to get the most of something, looking for cheaper alternatives, planning ways to cut short my grocery bill from Sunday the 4th to Saturday the 10th.

I will compare two weeks bills online on my food blog. I will update most days on what I cooked for these two weeks. This way I can share my tips with you and collect ideas. The intention is simple, this will make me and you and them learn how to live smarter in changing times.

If you want to join me, come along. Or you can just watch the show or do something similar in the following weeks.

Aviyal

You have mean little brothers you can squeeze and bite and then one fine day they just grow up to be young men you rarely see and they send you an email asking,
'How to make aviyal?'
You put up a big sister show and ask, 'What, you making aviyal?' Then it hits you they are away from home staying at a place where they get aviyal but they terribly miss home food and your heart goes out to them for the FIRST time. :-)

They don’t want to ask anyone else other than you not 'cos you make the best aviyal, but just 'cos they want to feel you are making it for them…. Ooo I am a big sentimental idiot when it comes to little brothers and I kind of feel very lucky the more you have them.

This is the best aviyal I have ever made, just 'cos he asked me the recipe. I asked, 'I will put it on my blog and dedicate it to you, is that okay?' I am sure he rolled his large eyes and shook his head, but he nodded and grunted 'okeeh'

Will there be any other chance for me to embarrass him in front of my friends and to tell him love yoooooooooooouuuuuuu without seeing his disgusting frown.

Sshooo, here it is my darling brother, THE AVIYAL Love! From your sister.

Aviyal has a story behind it, like most of my recipes :-). A king in Travancore hosted a huge feast and the food was so delicious, people took too many second helpings and the food got over quickly.

King panicked and asked his chefs to make more. But since all the vegetables were made to dishes, chefs were forced to make a dish with the left over vegetables. And it suddenly became a big hit. That’s the story on aviyal.

It is Kerala’s most favorite vegetable dish and so easy to comfortable to make. Comfortable in the sense, I raid my refrigerator in the weekend for left over vegetables and whatever comes handy I make aviyal with that. No special vegetables needed.

The basic is quite simple. Mix and match vegetables. Do not use bittergourd since it’s bitterness would dominate the taste of the dish. Do not use beetroot since it would color it pink. Do not use leafy vegetables since they belong some place else.
Most common vegetables used are Carrot, Drumstick, Potato, Raw banana, Snake gourd, beans, Yam etc. And softer vegetables like Pumpkin, Ash gourd, Cucumber, Okra.

Now on to aviyal’s most famous vegetable cutting process. Cut each vegetable in length - the size of your middle finger and the width will be double the size of your finger. I had no clue about this length and size of the aviyal mix and would cut them in any way I want until I did that at my in-laws place and the maid looked at me in horror.

So these are the vegetables I had in store. These need not be the same if you make. There is no hard and fast rule for these. In Kerala, you get aviyal mix in vegetable shops where they cut and give. Or now you get frozen aviyal vegetable mix.

Boil the hard to cook vegetables in a pot with half the measure of water. That is, if you have 3 cups of vegetable, add 1 and half cup water, cook in low flame with enough salt and ½ tsp turmeric powder.

When they are almost cooked, add 1 cup of softer vegetables, mix and cook until the water is completely evaporated. Cover and cook so you don’t need much water. Make sure not to mash the vegetables.

For 4 cups of vegetables, have 1 and half cups of freshly grated coconut and crush them with 1 tsp of cumin seeds and 4 green chilies and enough salt and 1/4 tsp turmeric powder. Do not grind to a smooth paste.

We need some sourness for aviyal. You can either mix ½ cup of sour curd or cook one sour mango along with the hard vegetables. I like to add the sour curd. I mix it with the crushed coconut and add to the aviyal. But this time, I added mango pieces.

Add ½ cup water to the crushed coconut and add to the cooked vegetables, mix and cook for two more minutes covered.

Now comes the best part, the coconut oil part. Heat 1 table spoon of coconut oil and add a sprig of curry leaves and add to the aviyal and mix. Yes, coconut oil is a must for the real flavour. Hey, don’t give me the cholesterol look. You are eating 4 cups of vegetables and a tsp of oil won’t hurt you.

I learned cooking after marriage out of necessity and so I used to splutter mustard seeds on aviyal until a friend who saw that rolled on the ground laughing. So I have been suffering all the embarrassment for you my friends, so that you make the best aviyal.

Always make sure you add water little by little while cooking vegetables since if you add too much water, it destroys the flavors.

Serve with rice. I just eat it plain. I love it so much…..just like my lovey dovey brother. Hehehe… Haven’t I embarrassed him enough?

- Your loving ‘Precious’ sister ;)

Oh BTW, Happy Vishu to all!

Aviyal

You have mean little brothers you can squeeze and bite and then one fine day they just grow up to be young men you rarely see and they send you an email asking,
'How to make aviyal?'
You put up a big sister show and ask, 'What, you making aviyal?' Then it hits you they are away from home staying at a place where they get aviyal but they terribly miss home food and your heart goes out to them for the FIRST time. :-)

They don’t want to ask anyone else other than you not 'cos you make the best aviyal, but just 'cos they want to feel you are making it for them…. Ooo I am a big sentimental idiot when it comes to little brothers and I kind of feel very lucky the more you have them.

This is the best aviyal I have ever made, just 'cos he asked me the recipe. I asked, 'I will put it on my blog and dedicate it to you, is that okay?' I am sure he rolled his large eyes and shook his head, but he nodded and grunted 'okeeh'

Will there be any other chance for me to embarrass him in front of my friends and to tell him love yoooooooooooouuuuuuu without seeing his disgusting frown.

Sshooo, here it is my darling brother, THE AVIYAL Love! From your sister.

Aviyal has a story behind it, like most of my recipes :-). A king in Travancore hosted a huge feast and the food was so delicious, people took too many second helpings and the food got over quickly.

King panicked and asked his chefs to make more. But since all the vegetables were made to dishes, chefs were forced to make a dish with the left over vegetables. And it suddenly became a big hit. That’s the story on aviyal.

It is Kerala’s most favorite vegetable dish and so easy to comfortable to make. Comfortable in the sense, I raid my refrigerator in the weekend for left over vegetables and whatever comes handy I make aviyal with that. No special vegetables needed.

The basic is quite simple. Mix and match vegetables. Do not use bittergourd since it’s bitterness would dominate the taste of the dish. Do not use beetroot since it would color it pink. Do not use leafy vegetables since they belong some place else.
Most common vegetables used are Carrot, Drumstick, Potato, Raw banana, Snake gourd, beans, Yam etc. And softer vegetables like Pumpkin, Ash gourd, Cucumber, Okra.

Now on to aviyal’s most famous vegetable cutting process. Cut each vegetable in length - the size of your middle finger and the width will be double the size of your finger. I had no clue about this length and size of the aviyal mix and would cut them in any way I want until I did that at my in-laws place and the maid looked at me in horror.

So these are the vegetables I had in store. These need not be the same if you make. There is no hard and fast rule for these. In Kerala, you get aviyal mix in vegetable shops where they cut and give. Or now you get frozen aviyal vegetable mix.

Boil the hard to cook vegetables in a pot with half the measure of water. That is, if you have 3 cups of vegetable, add 1 and half cup water, cook in low flame with enough salt and ½ tsp turmeric powder.

When they are almost cooked, add 1 cup of softer vegetables, mix and cook until the water is completely evaporated. Cover and cook so you don’t need much water. Make sure not to mash the vegetables.

For 4 cups of vegetables, have 1 and half cups of freshly grated coconut and crush them with 1 tsp of cumin seeds and 4 green chilies and enough salt and 1/4 tsp turmeric powder. Do not grind to a smooth paste.

We need some sourness for aviyal. You can either mix ½ cup of sour curd or cook one sour mango along with the hard vegetables. I like to add the sour curd. I mix it with the crushed coconut and add to the aviyal. But this time, I added mango pieces.

Add ½ cup water to the crushed coconut and add to the cooked vegetables, mix and cook for two more minutes covered.

Now comes the best part, the coconut oil part. Heat 1 table spoon of coconut oil and add a sprig of curry leaves and add to the aviyal and mix. Yes, coconut oil is a must for the real flavour. Hey, don’t give me the cholesterol look. You are eating 4 cups of vegetables and a tsp of oil won’t hurt you.

I learned cooking after marriage out of necessity and so I used to splutter mustard seeds on aviyal until a friend who saw that rolled on the ground laughing. So I have been suffering all the embarrassment for you my friends, so that you make the best aviyal.

Always make sure you add water little by little while cooking vegetables since if you add too much water, it destroys the flavors.

Serve with rice. I just eat it plain. I love it so much…..just like my lovey dovey brother. Hehehe… Haven’t I embarrassed him enough?

- Your loving ‘Precious’ sister ;)

Oh BTW, Happy Vishu to all!

(There was some problem with the feeder and so I reposted it again. Closed the comment section here to avoid confusion. The same post is reposted on April 15th. Thanks.)

Vegetable Samosa

Who wants some potato vegetable hot samosa? I get Chinese egg roll wrappers at my nearby wal-mart store and I love to make samosas with them, quick and easy for a party. I didnt know they existed and was looking for pastry sheets and found these.

Boil potatoes, dice them in small squares. Heat two teaspoon oil, toss some diced onions, some fresh green peas, green chilies diced, ½ tsp diced ginger, and then when sautéed well add the potatoes. Add some salt and ½ tsp garam masala powder. Mix and remove from heat.

Cut the egg roll wrappers diagonally and place 1 tsp of each potato filling and wet the sides of the wrapper and close the ends in samosa shape i.e a triangle.

Then deep fry them in vegetable oil.

That’s it. Party time! Serve with tomato suace or mint chutney.

Kovakka mezhukkupuratti (Ivy gourd Stir Fry)

Mezhukkupuratti (or Upperi) and Thoran have one basic difference. Thoran has shredded coconut and has a raw taste since cooked in lesser oil while mezhukkupuratti has a slight oily stir fry taste.

I like this better than plain kovakka thoran or the thoran with shrimps I had blogged earlier. With the coconut oil coating, kovakka gets a new taste.

Wash the kovakka (Ivy gourd) thoroughly in running water, cut off both the tips. Cut into thin lengthy strips. Make sure the pieces are very thin so you don’t need to pre cook them before making mezhukupuratti.

For 3 cups,

Small onion – 1 cup thinly diced
One sprig of curry leaves
5 green chilies

Heat 2 tablespoon of coconut oil, for mezhukkupuratti we usually use a little bit more oil.

Splutter one tsp mustard seeds in low heat, add one dry red chili split, add curry leaves, then add shallots and diced green chilies and sauté well. Add kovakka pieces and mix well with 1.2 tsp turmeric powder and enough salt. Stir until the vegetable gets a nice coating and then in cook covered in low heat stirring occasionally.

Serve with rice or roti.

Mushroom Baji

Another easy snack item as a starter. Yes, Yes, I have been having too many parties at home :)

Bajis are a must have all Indians like easy snack item. In India, we usually deep fry stuff with besan flour. This is flour made out of channa dal.

Buy cleaned button mushrooms. There were around 40 hungry people at home and I didn’t get enough whole button mushrooms at store, so bought diced mushroom. It is good to make this with whole button mushrooms. Just wipe the mushroom with a wet cloth, don’t put it inside a tub of water etc to clean, since mushrooms are like sponge and they would hold the water.

You know mushrooms have niacin, which are extremely good for heart. But I am not sure what your heart is gonna do when you deep fry them. Hehehe.

Make a thick batter with besan flour, asafoetida, salt, chili powder, curry leaves diced thin, onions diced very thin, green chilies diced thin.

If you have never made baji before and is thinking about the proportions, I would say for 3 cups of mushrooms, mix two coups of besan flour with 1 cup of water, 3 tsp chili powder, 2 shallots diced very thin, 1 sprig of curry leaves diced thin, enough salt (taste the batter after salt is added), 5 green chilies diced very thin.

Dip the mushrooms and fry them deep in hot vegetable oil. Serve with tomato sauce.

Fish and Coconut balls

This is an easy and tasty appetizer or snack. An instant hit at parties.

Choose a fish that is kind of sticky and thick. Tuna, Mahi-Mahi, Shrimp etc are sticky kind of fish or seafood.

I usually make it with shrimp and this time I choose mahi-mahi.
Mahi Mahi Fillets without skin – 3 cups.
Small onion – 5
Green chilies – 5
Curry leaves – 1 sprig
Shredded Coconut -2 cups
Vinegar – 1 tsp
Salt

Use a food processor and crush all the ingredients except the coconut. Do not overdo it and please don’t use a mixie. Now add the coconut and run it for one second.

Now make small balls, making sure they are very tight and firm. Squeeze out any moisture.

Fry them in oil. Brown both sides.


Serve with tomato sauce.

Guess?

I know I look ugly. They just digged me out. I am a climber. When you cook me I am loved by many.

My Lunchbox

I cook daily. That’s a big thing I have heard, especially if you are a working woman in U.S. I spend at least one hour or so in the kitchen daily. This actually relaxes me from the daily grind and I watch TV and news too during this time.

Here is what I do. I make one side dishes and one gravy for two days Sunday evening. I also make buttermilk alternate days. Then everyday during the weekdays I work, I make a single quick side dish or a gravy mostly vegetables, this way I always have a fresh dish. I am not a big fan of too many days refrigerated and frozen food. It makes a lot of difference to have the food fresh daily.

For lunch box, I take buttermilk (which I prepare the previous night) in a bottle to mix the rice with the side dishes. I also drink the rest of the buttermilk, which is a great cooling and also a good stimulant for digestion.

Though I make the side dish the previous night, I cook rice in the morning. I cannot even think of eating rice made the previous day and refrigerated. I am very particular about that. I cook rice in the pressure cooker along with the morning tea and by the time I am ready in half an hour or so, I get cooked rice hot and fresh.

I use the Indian casseroles (or food flasks) as lunch box, which keeps food hot. I heat the side dish and take the buttermilk and my lunch box is ready. This way I don’t have to microwave the food in the afternoons. I don’t like that too. :)

Now, butter milk is a life saver. Seriously! It won’t stink like the gravies if you take lunch to office. I don’t normally take gravies like sambar to office.

This is how to make buttermilk. Crush1 tsp of ginger, 1 sprig of curry leaves, 1 green chili. Then mix 1 cup of water to ¼ cup thick curd and mix with enough salt. Add the crushed ginger etc to this and leave it in the refrigerator the previous night.

That’s it. A sneak preview to my lunchbox.

Tomato Rice with a Kerala touch

I have had tomato rice at hostels and I hated it. Even if they were good, hostel food reminds how far you are from your mother and everything tastes painful. Thus I disliked tomato rice. But then occasional visits at tamilian friend's house and I knew I was missing something. Then one fine day my son told me he loves tomato rice and he wanted to have it badly.

There I go searching frantically for recipes and recipes and didn’t know which one would be good. Then I timidly asked dear Bee who was posting an authentic lime rice recipe and she was kind enough to get hold of a wonderful tomato rice recipe.

None of us at home would eat plain white rice unless it is biriyani rice and that too made it in biriyani way. And If I was going to introduce a different kind of cooked rice at home, then I had to make sure I don’t upset the Kerala rice-immersed- in-gravy combinations. Also, none of us entertain the idea of having a little dry rice. Dry rice preparations like pulav are eaten at home laden with yogurt, curries and what not. But then to get the real flavor of tomato rice, I wanted to introduce it as it is but with a few changes.

I just took the risk of making it with Kerala rice and made it a little bit more on the mushy side so that people at the dinner table won’t scream, ‘where is the curry’.

I also added hot black pepper instead of red chili pepper.

Loved the result. Everybody loved it.

Thank you Bee.

Chicken Wings Appetizer

This is easily a party favorite both for the cook and the guests. It is so easy to make and delicious to munch on during a conversation.

Cut the end part of the wings. Leave the skin on. Marinate in red chili powder, salt, turmeric powder, and curd for two hours.

Preheat oven to 350 degrees. Place on a cooling grid on a baking pan and bake on the top rack of the oven for 15 minutes on one side, turn over and then bake for another 15 minutes.

That’s it. Serve with white sauce as an appetizer.

Guar Beans Thoran

I was so happy today. I finally found a seed I was looking for. I didn’t know the name of the beans since my mom called it sambaar payar, just because she puts it in sambaar. I knew that can’t be the name and then somehow like other things I never could find the name and even I missed blogs posts on other blogs that mentioned the name.

And finally I knew it was called Guar beans. I searched and searched but didn’t think anyone would carry the seeds, since it was too indianish. But yippee, I found it here and right I went and ordered those. The best part is it is an upright plant, unlike other varieties and you could grow it in a pot too without any trellis. That’s neat for apartment people with patios.

There is a tinge of bitterness in these beans, but not like bittergourd. The slight tinge of bitterness gives it an edge when you make thoran.

String the beans, dice them very thin so you just need to steam them.

For 3 cups diced beans, heat 2 tsp pf oil, splutter ¼ tsp mustard seeds, sauté 2 whole red chilies, 1 sprig of curry leaves, 5 diced green chilies, 1 pod of garlic diced and ¼ cup shallots. Add the beans, sprinkle 1 tsp of water, add ¼ tsp if turmeric powder and enough salt. Cover tightly and steam in low flame until done.

Then add ¼ cup of shredded coconut, mix and sauté dry for 4 minutes.

Serve with rice. Serving size – 3.

Guess?

a little sour/sweet on the left, a little sour/sweet on the right. Who am I in the middle?

Ambazhanga Chammanthi

Just like sour mango chammanthi, you came make a delicious chammanthi with ambazhanga.

At home, we kids use to pray for certain vegetable plant to stop producing. Since my mom would put that in everything, in breakfast, lunch and dinner. Similarly everybody at my home is praying to stop the shower of ambazhanga and korkka, since I am getting quite innovative these days. ;-) . Maybe next time I would have a garage sale on my blog.

Ambazhanga washed and cut. I didn’t peel of the skin. If you want you can. - 1 cup
Lime – 1. Squeeze the juice.
1 small shallot
1 tsp of ginger
5 green chillies

Grind to a coarse paste.

Then add 1 cup of coconut and grind for one minute.

Serve with kanji.

Mulberries

These are fruits you never get to buy outside, these are fruits you have to pluck right from the tree, hanging onto one of its branches, with cousins and nephews and nieces, your mouth exploding in violet and red. There are fruits like these that take you back to nature, to mothers. From the long winding verandha of the old house, my grandma would be watching us hanging like little bats from the tree. One of us would fall down and she would just hold us with her eyes, for she knnew we were safe. She would place huge sandbags around trees before each vacation, trees she knew we kids will cling onto like life, like life we just would want to climb and savor them and never think of a fall. But she knew better.

Sometimes

Sometimes you just don't want to be stared at, searched for, praised, hugged, loved ! :)

Prawns and Ambazhanga Gravy

When mangoes are not in season and you want some fish curry with mangoes, what do you do? You are not the British Queen to feast on fruits that are not in season. What you got to do is have a June Plum tree in your yard.

I am not sure whether June Plum is the real Ambazhanga in Malayalam grown in Kerala. There is another variety similar in shape, size and texture and taste to June Plum known as Hog Plum with a bigger seed and I think that’s the original ambazhanga. This is an excellent substitute for sour mangoes in fish curries.

Actually I have seen ambazhanga only once or twice in Kerala mostly at monasteries. Yeah, we Keralites are good at cutting down good trees like these! I am not sure whether the current generation even knows about ambazhanga.

Anyway we have a June Plum tree in our yard and the best thing about it is it bears fruit through out the year. The tree is only 4 feet or so in height, but the fruits cover the tree.
This link says, Very prolific, it can fruit itself to death. I vouch for that.

I made some prawns gravy with ambazhanga.

3 cups of shelled, cleaned small prawns.
1 cup of ambazhanga cut into bite sizes
1 small piece of kudampuli (depends on the variety of ambazhanga. Ours is not that sour and so I add one small piece of kudampuli as a backup)
1 sprig of curry leaves

3 tablespoons of Corainder powder, 2 tsp of chili powder, ¼ tsp of turmeric powder. Make it a paste

1 tbsp ginger diced, 6 pods of garlic diced, ¼ cup of shallots or onion diced.

Add everything mix well with salt and add 2 cups of thin coconut milk.

Boil and simmer for 10 minutes. Then just before taking off from fire, add ½ cup of thick coconut milk. Take off from heat.

Heat 2 tsp of oil, sauté 1 tsp of thinly diced shallots, 1 sprig of curry leaves, 2 red chili split. Add to the curry.

Serve hot with rice. For curries with coconut milk, storing and reheating destroys the real flavour. So always make them in small batches.

Guess?

Who is this pretty lady? No clues this time.

My second cake!

This is my second cake from the second course at Wilton. I am just rolling in icing and cake flour. Jolly Good! Jolly Good! I am a big show off, ain't I? :D



I tell you girls, you don’t need a creative bone. I can do it. So could you.

Don’t wait. Go and join and have some fun.

This post I want to dedicate to Indira dear and I think she needs a big applause for all the things she has been doing to the food blogging world. She has inspired me and I have no shame to tell you I copy everything and follow her every move religiously. I am her biggest fan. She has set a stellar example for Indian food blogs and If you see all this flood of Indian food blogs today, it is due to her inspiration which she does by her wonderful posts. Thank you Indira once again!

Black Channa in Coconut Milk Gravy

The other day a friend of mine from Kerala asked me what I was having for lunch and I told her, kadala curry. How you can eat kadalacurry with rice, she exclaimed. Is that a good combination? , she wondered.

Oh honey, this is U.S.A. Anything goes with anything. Actually you can eat kadala curry as breakfast with oats too. All combination looks good when one is hungry, juggling between jobs, kids, school, work, laundry, house cleaning. Jeez! People in Kerala have been spoiled a lot, I say.

This is that “combination” kadalacurry in coconut milk.
Black channa dal comes dry and you have to soak it twelve hours in water before cooking. So you see you got to think ahead these days. :-) After soaking, wash it thoroughly and drain. When you soak, small insects etc come out from the dried channa if any and so it is a must you wash it after soaking.

For 3 cups of soaked black channa, add 1 cup of thinly diced onion, 1 tablespoon of diced ginger, 6 pods of garlic diced, 2 tomatoes diced, 2 sprig of curry leaves, 2 teaspoon of chili powder, ¼ teaspoon of turmeric powder and enough salt.

Microwave for one minute, 4 table spoon of coriander seeds, 3 cardamom, 1 cinnamon, 3 cloves, 2 tsp pepper, 2 cashew nuts, 1 bay leaf, 2 tsp mace. Then grind it in your coffee grinder and add to the mix.

Add water 2 cups of water to this mixture. Pressure cook for double the time you use for toor dal.

Now heat two tablespoon of oil, splutter ¼ tsp mustard seeds, sauté ½ diced onion, 1 sprig of curry leaves and add the cooked black channa. When it starts to boil, add 1 cup of coconut milk. As soon as it starts to boil, take off from heat.

Oh yes, serve it with anything. As long as you are hungry, anything goes.