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.
Apr 30, 2008
Apr 29, 2008
$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.
Apr 28, 2008
$29.84 - My next bill
My next stop was Wal-mart for the non-Indian things. Buying Indian ingredients is much cheaper in local Indian stores than the usual stores. After posting about the event, I am a little surprised since even though I said I would do my normal shopping, I am a little cautious I believe. Usually my bills at Wal-mart would be 40$ 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.
Apr 27, 2008
$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.
Apr 24, 2008
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.
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.
Apr 15, 2008
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!
'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!
Apr 14, 2008
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.)
'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.)
Apr 13, 2008
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.
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.
Apr 5, 2008
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.
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.
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