Mahanandi

Vadapappu Kosambari

This kosambari with yellow moong dal (Vadapappu) is an ideal Upavaasa food. They would take a while to eat, giving the body a chance to register its satisfaction and that in turn would prevent hunger pangs and overeating. Completely raw, this traditional kosambari makes a decent, light meal for health and weight-conscious people.

Recipe:
(for two, for one meal)

Half cup yellow moong dal – Soaked in water for about 4 hours.
1 palm-length cucumber
1 green chilli, Indian or Thai variety
2 sprigs of fresh coriander
1 tablespoon – fresh coconut gratings
Pinch of salt, or to taste

Drain and rinse moong dal. Take them in a bowl.
Finely chop cucumber, chilli and coriander leaves. Add them to moong dal.
Sprinkle salt and coconut gratings.
I also added fresh juice from a small mandarin orange for the sweet note.
Combine and serve. Enjoy with a glass of buttermilk for a light meal.

Recipe Notes:
Traditional India – Vegan, Raw and Upavaasa Food
Diet-friendly and protein rich.
Upavaasa = Fasting

If anyone decides to make this Upavaasa food, I would love to hear how you like it taste/flavorwise.

Ethereal Vadapappu

With only one ingredient, this has to be the easiest neivedyam one could prepare on a festival day. A Sri Rama Navami original classic, rehydrated yellow moong dal is a delight and goes by a special name Vadapappu.

The surprising good taste comes from the simplicity of the preparation. No cooking involved. No spices, no oil and not even salt or sugar. Just soak the moong dal in water overnight. Half cup would be enough for two people. Drain. Rinse once, and consume. The taste will be extra good when prepared with split moong dal. Follow the same principle. Soak overnight, rinse the dal in several changes of water to remove the green coverings. Like mini yellow roses peeking from a rose bush, the revealed moong dal in pale yellow color will take the breath away with simple beauty.

Vadapappu may look innocent and inconspicuous but it’s a protein powerhouse, easily digestible, and nourishing to human body.

This is an update on FAHC fundraising conducted on last October. The money raised through the fund-drive on Mahanandi went directly to the parent organization, VK Narayanan’s (VKN) – “Feed A Hungry Child(FAHC)”.

During November 07, VKN emailed us enquiring about opening a new FAHC chapter. I replied with details about our Nandyala school and the work we are doing. My husband, Vijay who manages the school showed interest. VKN and Vijay started talking. We also consulted my father-in-law who is a trustee of the Nandyala school. This is what happened next.

My father-in-law, Sri Venkata Subbaiah traveled to Kerala on November 16th, 07 to meet and see the good work FAHC doing. From Nandyala, he went to Palakkad and from there to Pattenchery village, FAHC location and VKN’s ancestral home.

My FIL, Sri Venkata Subbaiah with VKN’s guruji, Sri Vijayasekharan
at Pattenchery home, Kerala.

Greeting with gifts for FAHC-children, Pattenchery.

Sharing a meal with FAHC team, Pattenchery.

My Father-in-Law with FAHC Trustees and Team at Pattenchery.

Impressed with the FAHC work at Pattenchery, my father-in-law gave us the green signal. More talks about what, when, and how. Things started to come together, and during December 2007, ten children were selected from our school. Met with their parents and consent was taken. On January 26th 2008, on the Republic Day weekend, VKN, his wife and three sons, and FAHC team from Pattenchery, Kerala visited Nandyala, Andhra Pradesh.

VKN and FAHC Team with my father-in-law at Nandyala School.
(There are 10 children, but only 9 were present for the photo)

FAHC Kerala team, meeting with children and family members at Nandyala.

Eggs, Chana dal, Moong dal, Toor dal, Rice, Wheat Flour and Cooking oil ~ Food to be given to FAHC children’s family members, along with milk, fruits and vegetables.

FAHC ~ Nandyala: A Foodblogs~Family Project
Sharing food and smiles with children and family members.

FAHC Nandyala unit is providing essential groceries and food grains every month, starting from January 2008 to a total of ten children. The children are also getting good education at our school via the scholarship program we sponsor. The plan is to support the children until they finish their high school education.

This was possible only because of community effort by the wonderful food bloggers and the food blog readers. We thank you all for your generous contributions and support shown. I also thank my family members for their unconditional and wholehearted support and efforts. We hope to do this on a larger scale next year.

Happy Sri Rama Navami and Happy Vishu!

Note:
The money raised through the fund-drive on Mahanandi went directly to the parent organization, FAHC. All the transactions and expenditures are properly accounted, monitored and audited by the trust board established by FAHC. Before starting the dedicated unit at Nandyala, the trust members had personally visited and met with the children and their families to identify the genuinely needy children. All the expenses, payments and distribution process are properly documented and transparently maintained. For further details, please contact VK Narayanan at FAHC.

In many countries, particularly in rural areas, the people’s resources are very less and so are their needs. The lack of resources and parents’ inability to earn money always affects the little ones in the family. Due to this, children do not get food to eat, do not have proper education or are forced to go to work at a very young age. What I have also noticed is, a very little amount of money could bring a tremendous change in a child’s and in a family’s life. For example, the money we’d usually spend on one meal in a restaurant (about US$25) could feed an entire family for several days in India. Not having a meal in a restaurant will not make any difference in our lives, but having proper food for several days in a month would definitely bring great change in a family in need.

We all might have recognized this fact and have thought about it at some point of time, but we could not do anything directly. Individually we would not be able bring a sustainable change, but collectively we could. This is what exactly FAHC is trying to do – mobilizing similarly thinking people to contribute small amounts of money and make it use where it is greatly needed. What greater cause is there in this world than giving proper food, clothing and reading materials to a needy child?

FAHC is a non-profit organization. Started by Vijay K Narayanan, a fellow food blogger from India. Here is how FAHC is making a difference:

“FAHC began its pilot operation of feeding program on April 17, 2007, at Palakkad district of Kerala in India. The event was a full-day affair involving all the FAHC-supported children, their caretakers, and a few well-wishers from the neighborhood. We gathered at the chairperson’s house where we organized a lunch with children followed by the distribution of the first monthly feeding kits and gifts. The program was implemented correctly for well-identified 10 families to support a total of 14 children in the pilot feeding project. Our visits to their houses were so inspiring; at times we literally had tears in our eyes seeing their tragic living conditions. They have very meager support systems and have no fathers. Some of them do not have both parents. The children face so many hurdles that it becomes even more important to lend them a helping hand early in life. Now they have a hope. FAHC is aiming to make a tangible difference in the lives of these chosen children.

FAHC will provide support to the children and their families by providing better food via feeding kits, education, healthcare, and welfare.

Educationally, FAHC will henceforth take care of the costs of their textbooks, notebooks, school bag, umbrella, uniforms, school fees, tuition fees, etc. We will also conduct study classes, camps, and games during vacation holidays for the children.”

To generate funds for this effort, FAHC has set forth a modest goal of raising 3,360 dollars. I am keen on this cause and together with fellow food bloggers, we have come up with few exciting prizes for a raffle fundraiser. I thank Anjali, Bee and Jai, and Suvir Saran for their support, effort and contributions.

The following prizes make great gifts, and each item will be sent to the raffle winner neatly packed and shipping expenses paid.

I strongly believe that the money we generate through this raffle fund-raising goes towards feeding at least few hungry mouths. Please see if you would be able to contribute by bidding on the items of your choice. Thank you!

The List of Raffle Prizes

1. Grains, Greens and Grated Coconuts ~ by Ammini Ramachandran
(from Me)

“Grains, Greens, and Grated Coconuts is more than a cookbook-it is a collection of treasured memories and delicious family recipes presented against a backdrop of Indian culinary and cultural history. Familiar with Western cooking methods, Ramachandran shows how to integrate these recipes into a Western-style menu and suggests ways for home cooks to expand their repertoire without having to create an entire menu of dishes.”
Ammini Ramachandran’s website: Peppertrail.com
Reviews at Amazon.com

2. A Gift Box of Spice Extracts
(From Anjali Damerla of Supreme Spice)

With winter season upon us, the refreshing and powerful spice extracts offer a neat and easy way to boost the immune system. Also make a great addition to tea, coffee and sweet/savory recipes. The raffle winner will get gift box of 5-spice extracts:

Cardamom, Ginger, Kesar Milk masala, Tea Masala and Tulsi spice.

3. Complete Digital Photography ~ by Ben Long .
From Bee and Jai of Jugalbandi. (Two copies. Raffle winners get one copy each.)

“Complete Digital Photography has become a classic book for helping traditional photographers move to digital! It’s also the book of choice for many new digital photographers who want to learn how to take great digital photos. Now in its 4th edition, this bestseller has been fine-tuned and updated to provide the most current information available.”
Reviews at: Amazon.com

4. American Masala ~ by Suvir Saran
Autographed and shipped directly by the acclaimed chef and author Sri. Suvir Saran. (Two copies. Raffle winners will get one copy each.)

“Suvir Saran’s American Masala is an exciting addition to American cooking. These recipes are simple without being simplistic and bring the vibrant traditions of Indian seasoning and spice to the increasingly diverse American repertoire. Perhaps most important, this book is filled with Saran’s huge and generous spirit.” – Michael Ruhlman, Author, The Soul of a Chef
Reviews at: Amazon.com

5. Indian Home Cooking ~ by Suvir Saran
Autographed and shipped directly by chef and author Sri. Suvir Saran.
(Two copies. Raffle winners will get one copy each.)

“Indian Home Cooking is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. Filled with gorgeous photographs, fresh flavors, and practical advice, Indian Home Cooking is an illuminating guide to real Indian food. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine.”
Reviews at: Amazon.com

6. Dinner for Two, at Elegant “Dévi” Restaurant, New York City
Two Prizes and wine included. Generously contributed by owner and chef Sri. Suvir Saran.

NY Times on Devi
Location: 8 East 18th Street between 5th Ave and Broadway, New York City (Google Map)

(You can find detailed information about raffle prizes 3 to 6 at Jugalbandi.)

7. Two ready-to-wear children’s sarees with matching blouses
From Manisha of Indian Food Rocks

In beautiful red-green colors with rich jari borders, these two brand-new, traditonal outfits for girls make a perfect wear for festival day celebrations. Size 28(Children’s), fits a 5/6 year old girl of average height.
Details and Photos at Indian Food Rocks.

8. Two Fair-Trade Goodies Bags from UK
From Padmaja of Spicy Andhra
Raffle winner will get a gift bag each.

Goodies Bag contains Fairtrade Products:

Christmas Rich Roast Coffee, Pure Origin Kenyan Teabags (80 teabags), Lemon Curd, Strawberry and Pink Champagne Conserve, Chilean Clear Honey, Organic Milk Chocolate Bar, Organic Dark Chocolate Bar, Organic Milk Chocolate With Roasted Almonds Bar

Details and photos at Spicy Andhra.

9. Mountain Valley – Oil on Canvas Painting (16 X 20)
From Shilpa of Aayi’s Recipes

Spectacular yet so serene, this oil on canvas is an original art work by talented artist Srimati. Shilpa. Details and photos at Aayi’s Recipes.

10. A Personalized Ceramic “Vindu” Plate
From Mythili of Vindu

In traditional village art style or customized to your liking, from creative ceramic artist Mythili. Details and photos at Vindu

11. 30-Minute Meals ~ by Rachel Ray
From Siri of Siri’s Corner

Who can resist the allure of 30-minute meals?
Read Reviews at – Amazon. Prize details at Siri’s Corner

12. Dark Chocolate Made With Icewine
From Richa of As Dear As Salt

Rare kind of chocolate in which grapes are naturally frozen on the vine in Canada’s frigid winters and then harvested and pressed. The wine from the juice adds a luxurious flavor and this dark chocolate is a speciality from Canada.
Details and Photos at As Dear As Salt.

13. Cooking at Home with Pedatha by Jigyasa Giri, Pratibha Jain
From Shruthi, a Friend of Mahanandi

“Rendered in stunning aesthetics, here is a traditional fare from Andhra Pradesh, the rice-bowl of India which boasts of one of the sweetest of languages and spiciest of foods. Fluffy, steaming rice with spicy chutneys, piquant powders, wholesome dals and mouth-watering vegetables. In easy-to-do-steps, learn these traditional vegetarian recipes as taught by an 85-year-young grandmother.”
Authors website: http://www.pritya.com/index.html
Reviews at: Amazon.com

14. Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan
From Shruthi, a Friend of Mahanandi

“Dakshin” is an ancient Sanskrit word meaning “south.” It symbolizes what this Cookingbook is all about – the best and most delicious of South Indian vegetarian cuisine. Filled with tempting recipes and evocative photographs, Dakshin takes you through the elements of South Indian meals, including chutneys and pickles, rice dishes, pakoras, payasams, poriyals, kootus, bondas, and vadais. With its use of fresh produce and a Healthy, balanced approach to eating, Dakshin is an ideal Cookingbook for today’s lifestyle.”
Reviews at: Amazon

15. Essential Andhra Cookbook with Hyderbadi & Telangana Specialities ~ by Latif I Bilkees
From Shruthi, a Friend of Mahanandi

This book includes more than 200 recipes from Andhra, one of India’s largest and culturally most diverse state. Along with the recipes the author recounts the traditions and rituals associated with food such as the right order in which to serve the dishes. While Hyderabadi cuisine with its distinctive Mughlai flavor is famous around the world, food from the other parts of Andhra, one of India’s largest and culturally most diverse states, remains relatively unknown. In this edition, the author brings together for the first time the different tastes of Andhra cooking from the humble Idli-sambhar to spicy seafood delicacies.

16. Madhur Jaffrey’s World Vegetarian
From Shruthi, a Friend of Mahanandi

“In her most comprehensive volume yet, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation for a diverse collection that both intrigues and delights the palate. Dishes from five continents touch on virtually all the world’s best loved flavors, for a unsurpassed selection of vegetarian fare. More than 650 recipes exemplify Madhur’s unsurpassed ability to create simple, flavorful homecooking that is well within the reach of every cook.”
Reviews at: Amazon

17. Indian Cooking ~ by Madhur Jaffrey
From Maria, a Foodie + Techie Friend

“One of the world’s foremost authorities on Indian cooking presents more than 100 authentic yet surprisinghly simple recipes for the best-loved delicacies of India. There are helpful chapters on equipment, techniques, seasonings, and menu planning as well. Color photographs.”
Reviews at Amazon.com

18. One Year Subscription to “The Red Chilli”
at www.sanjeevkapoor.com
From Madhuli of My Food Court

With “The Red Chilli” online food magazine subscription, you can access more than 1000 recipes, besides many other sections at beloved celebrity chef Sanjeev Kapoor’s website. A culinary treat to any food lover.
Details at My Food Court

———–

How to Contribute:

Click on Chip-in. (It takes few seconds to load.)

Contribute: Via Paypal or credit. You can donate any amount. Each $25 donation will give you one raffle ticket towards a prize of your choice.

After you donate, please forward your payment confirmation message to donatesmiles@gmail.com, clearly specifying which prize you are interested in. Do mention how many tickets per prize, for example, a donation of $50 will buy you 2 raffle tickets for a cookbook.

For all correspondence by email, please use the same email address that you have used for your Chip-in contribution. This helps us validate your entry to the raffle and to contact you should you win a prize.

The event will close on 23rd October and raffle prize winners will be announced on 25th here at Mahanandi and at respective blogs. (The drawing will be done manually).

If you need more information about the prizes, please contact me using the comments form below or mail me at donatesmiles@gmail.com.

Cynicism may be cool, but compassion always rocks. Make a rocking choice!

Thank you.

Fund Drive Supporters

Name	Contribution	Raffle
Singari Vijay	$ 25	Supreme Spice Gift Box
Srivalli Jetti	$ 25	Indian Home Cooking
Linda	$ 25	American Masala
Manisha Pandit	$ 25	American Masala
Shilpa	$ 25	Complete Digital Photography
Padmaja Kochera	$ 25	Complete Digital Photography
Sharmi Komali	$ 25	Grains, Greens and Grated Coconuts
Siri at Siri’s Corner	$ 25	Cooking at Home with Pedatha
Mythili & N of Vindu	$ 50	2 for Grains, Greens and Grated Coconuts
Ashwini Gopinath	$ 25	Supreme Spice Gift Box
Madhuri Annam	$ 25	Ceramic “Vindu” Plate
Shruthi Reddy	$ 1,000	5 for American Masala 5 for Indian Home Cooking
Sunita Bhuyan	$ 25	Complete Digital Photography
Swarna Turaka	$ 25	Supreme Spice Gift Box
Ashwini of Food for Thought	$ 101	2 for Fair-Trade Goodies Bag 2 for Grains, Greens and Grated Coconuts
Mandira of Ahaar	$ 25	Supreme Spice Gift Box
Anitha Medichetti	$ 50
Jyostana Bhatt	$ 20
Sangeeta Dhawan	$ 100
Vijayakumar Narayanan	$ 50
Sridhar Kudaravalli	$ 15
Archana Bhat	$ 30	Indian Home Cooking
Manikandan Subramanian	$ 101
Madhavi Kadaba (Madhu’s Vantalu)	$ 30	Essential Andhra Cookbook
Anonymous(per request)	$ 25
John Darnielle	$ 30
Sigma Sreedharan	$ 25	American Masala
Madhuli(My Food Court)	$ 50	1 for Complete Digital Photography 1 for Mountain Valley
Indhu Balasubramaniam	$ 25
Roopa Anantharamu	$ 10
Amanda Waddell	$ 25
Laavanya Dheenadayalan	$ 30	Supreme Spice Gift Box
Priya Ramamurthy	$ 25	Supreme Spice Gift Box
Balaji Srinivasan	$ 100
Ramya Panchangam	$ 25
Happy Birthday Megha Abburu! (Snackorama)	$ 50	1 for Children’s Saree Dress 1 for Complete Digital Photography
Sowmya	$ 25	Grains, Greens and Grated Coconuts
Aarthi Thoppae	$ 25	Mountain Valley, Oil on Canvas
Sasi Bannuru	$ 10
Chandrarekha	$ 75	2 for Mountain Valley 1 for Ceramic Plate with “VUYYURUS” written on it
Rajitha(Hunger Pangs)	$ 25	Grains, Greens and Grated Coconuts
Mohtashim Shaikh	$ 25
Vasantha Vemula (Rohini)	$ 50	1 for Supreme Spice Gift Box 1 for Ceramic Plate with “Vemulavari Vindu” written on it
Sonal Tailor	$ 25	Grains, Greens and Grated Coconuts
Chandana Pandrangi	$ 25	30-Minute Meals
Sia & Krish (Monsoon Spice)	$ 25	Cooking at Home with Pedatha
Ranjini Rajeevan	$ 25	World Vegetarian
Kavitha Guruswamy	$ 50	1 for Complete Digital Photography 1 for Mountain Valley
Krithika Sukumaran	$ 50	2 for Complete Digital Photography
Radhika Bhandarkar	$ 50	2 for G, G and Grated Coconuts
Kala Narayan	$ 50	1 for G, G and Grated Coconuts 1 for Cooking at Home with Pedatha
Sarvani K Akkanapragada	$ 25	Cooking at Home with Pedatha
Dee and K	$ 50	2 for Essential Andhra Cookbook
Suneetha Yerneni	$ 25
Madhuri	$ 25	Essential Andhra Cookbook
Shobana	$ 25	Ceramic Vindu Plate
Madhavi Penmetcha	$ 25	Complete Digital Photography
Sreelu of Sreelus Tasty Travels	$ 50	1 for G, G and Grated Coconuts 1 for The Red Chilli
Karuna	$ 20	Supreme Spice Gift Box
Hemantkumar Naik	$ 25	Cooking at Home with Pedatha
A B	$ 51	1 for Indian Home Cooking 1 for American Masala
Spandana&Jagadish (Cinnamon Trail)	$ 50	1 for Madhur’s Indian Cooking 1 for Cooking at Home with Pedatha
Deepa Gumpeni	$ 25	Icewine Dark Chocolate
Bhargavi Karri Thank you my friend!	$ 25	Mountain Valley
Gururajan	$ 50	1 for Dakshin 1 for Supreme Spice Gift Box
Sujatha Narayan	$ 25	Supreme Spice Gift Box
Yeggi Easwaran	$ 25	Grains, Greens and Grated Coconuts
Anjali Damerla	$ 25	Icewine Dark Chocolate
Mitesh Damana	$ 20
Srivats Hariharan	$ 35
Lisa Johnson	$ 10
Akhila Rajan	$ 25
Suyog Kulkarni	$ 11
Madhu	$ 25	World Vegetarian
Rachna Madhavan (Soul Food)	$ 25	Complete Digital Photography
Sandeepa (Bong Mom’s Cookbook)	$ 15
Amaravathy	$ 25	Mountain Valley
Suganthi	$ 25	Dinner at Devi Restaurant
Swapna and Prasad	$ 15
Seema Vasagiri	$ 25	Cooking at home with Pedatha
Lee and Friends	$ 75	2 for American Masala 1 for Icewine Dark Chocolate
Shoba Prabhakaran	$ 25	Essential Andhra Cookbook
Anu Chandrasekhar	$ 11
Priya Sivaraman	$ 25	American Masala
Charu Menon	$ 25	American Masala
Asha Arvind (Foodie’s Hope)	$ 30
T D	$ 25	Cooking at Home with Pedatha
Deepika Gadiparthi	$ 25	Children’s Saree Dress
Sudhir Padmaja	$ 50	Cooking at Home with Pedatha
Mini Narayanan	$ 25	Dakshin
Shub	$ 30	Supreme Spice Gift Box
Sunanda Gudi	$ 25	Essential Andhra Cookbook
Aditya	$ 50	2 for American Masala
Vijay Jayabalan	$ 25	Essential Andhra Cookbook
Swati Thorat	$ 25	Fairtrade Goodies Bag
M M	$ 180	3 for Cooking at Home with Pedatha -2 for World Vegetarian -1 for G, G and Grated Coconuts -1 for the Fairtrade Goodies Bag
PK Mohan	$ 30
Madhu Kolla	$ 10
Nalini Tamanna	$ 10
Veera Mylapore	$ 15
Pratibha Bhagwat	$ 15
Kavitha Mangalagiri	$ 180
V K	$ 25
Menu Today	$ 50
Senthil	$ 10
Venugopal Rao	$ 10
Mrugesh Desai	$ 25
Aruna Gollamudi	$ 25
Ulle Koolmar	$ 50
Donors to Date = 109	$ 4,735	Thank you! Raffle Results on Oct 25

Update on October 18th, 2007:

Thanks to your generous contributions and goodwill shown towards “FAHC-Subscribe to Smiles”, we have reached the fund-drive goal of raising 3,360 dollars in a short time. Great achievement I must say. My sincere thanks to all the contributors!

This event will continue until Oct 23, 2007. All funds received from now on are bonus achievements for the “Feedahungrychild.org (FAHC)”. Thanks again for your generous support!

Note:
For full financial details about this fund-raising, please visit “Feedahungrychild.org (FAHC)” after October 23rd.

Update on October 23rd, 2007:

Thank you for your support! The “FAHC-Subscribe to Smiles” Raffle Fund-Raising has successfully concluded. Raffle results will be announced on Thursday, October 25th.

Update on October 25th, 07: Raffle Results

Your passionate response to the “FAHC-Subscribe to Smiles fund-drive” is clearly indicative that all of us are determined to make a positive difference in the world. By being calmly active and actively calm, the encouragement, confidence and support you showed is heartwarming. It is truly an honor to receive such a response. I believe that we are helping ourselves, for a better tomorrow, by helping our future generations.

My thanks to the fellow bloggers and friends, who believed in this effort and readily donated time and offered amazing prizes:

Vijay K Narayanan, Anjali, Bee&Jai, Manisha, Padmaja, Shilpa, Mythili, Siri, Richa, Madhuli and Maria.

Special thanks to author and chef Suvir Saran and to Shruthi Reddy for their compassion, generous contribution and prize offers. It is a blessing to have such kind-hearted friends. I am also grateful to all who have written about this event and spread the word.

I sincerely thank all individual donors on behalf of fundraising team for their contributions. You are the people who made the goal accomplished. Your encouragement gave the FAHC team a great positive push to keep working continuously towards this mission. Thank you again for your generosity, which will make it possible for many children to have a quality life. You can find more details about the FAHC campaign, and the benefiting children at feedahungrychild.org.

For raffle-draw, I had taken the help of my friend’s daughter, three year old Manasa, to randomly pick the winners. For each prize, we have written down all the names and placed the folded paper slips in a jar. A vigorous shake and a pick. One prize at a time, the raffle-draw turned out to be a pleasant affair, all thanks to little cutie pie Manasa.

From Manasa’s hands, here are the raffle results:

FAHC Subscribe to Smiles: Raffle Fund-Drive Results
(Goal= $3,360, Duration= 9 days, Donors= 109, Money Raised = $4,735)

Prize	Went to
1. Grains, Greens, and Grated Coconuts (14 raffle tickets)	Kala Narayan
2. Supreme Spice Gift Box (11 raffle tickets)	Priya Ramamurthy
3. Complete Digital Photography (Two copies) (10 raffle tickets)	Krithika Sukumaran Padmaja Kochera
4. American Masala (Two Copies) (15 raffle tickets)	Linda Shruthi Reddy
5. Indian Home Cooking (Two Copies) (8 raffle tickets)	A B Archana Bhat
6. Dinner for two at Devi (Two Prizes) (1 raffle ticket)	Suganthi
7. Children’s Saree Dress (Two Prizes) (2 raffle tickets)	Megha Abburu Deepika Gadiparthi
8. Fair-trade Goodies Bag (Two Prizes) (4 raffle tickets)	Swati Thorat Ashwini of Food for Thought
9. Mountain Valley~ Oil on Canvas (7 raffle tickets)	Chandrarekha
10. Ceramic Vindu Plate (4 raffle tickets)	Vasantha Vemula (Rohini)
11. 30-Minute Meals (1 raffle ticket)	Chandana Pandrangi
12. Dark Chocolate Made with Icewine (3 raffle tickets)	Lee and Friends
13. Cooking at Home with Pedatha (12 raffle tickets)	M M
14. Dakshin (2 raffle tickets)	Gururajan
15. Essential Andhra Cookbook (7 raffle tickets)	Dee and K
16. World Vegetarian (4 raffle tickets)	Ranjini Rajeevan
17. Madhur Jaffrey’s Indian Cooking (1 raffle ticket)	Spandana and Jagadish
18. The Red Chilli (1 raffle ticket)	Sreelu of Tasty Travels

All the winners will be notified via Email. The winners have to provide and confirm their shipping addresses. The prize sponsors will then send the gifts directly to the winners. Please allow 2 to 3 weeks for the prizes to reach you. Thank you.

Update on April 13th, 2008

This is an update on FAHC fundraising conducted last October.

The money raised through the fund-drive on Mahanandi went directly to the parent organization, VK Narayanan’s (VKN) – “Feed A Hungry Child organization (FAHC)”.

During November 07, VKN emailed us enquiring about opening a new FAHC chapter, I replied with details about our Nandyala school and the work we are doing. My husband, Vijay who manages the school also showed interest. VKN and Vijay started talking. We also consulted our father-in-law who is a trustee of the Nandyala school. This is what happened next.

My father-in-law, Sri Venkata Subbaiah traveled to Kerala on November 16th, 07 to meet and see the good work FAHC doing. From Nandyala, he went to Palakkad and from there to Pattenchery village, FAHC location and VKN’s ancestral home.

My FIL, Sri Venkata Subbaiah with VKN’s guruji, Sri Vijayasekharan
at Pattenchery home, Kerala.

Greeting with gifts for FAHC-children, Pattenchery.

Sharing a meal with FAHC team, Pattenchery.

My Father-in-Law with FAHC Trustees and Team at Pattenchery.

Impressed with the FAHC work at Pattenchery, my father-in-law gave us a green signal. More talks about what, when, and how. Things started to come together. During December 2007, ten needy children were selected from our school. Met with their parents and consent was taken. On January 26th 2008, on the Republic Day weekend, VKN, his wife, three children and FAHC team from Kerala visited Nandyala. Here is what happened next:

VKN and FAHC Team with my father-in-law at Nandyala School.
(There are 10 children, but only 9 were present for the photo)

FAHC Kerala team, meeting with children and family members at Nandyala, Andhra.

Eggs, Chana dal, Moong dal, Toor dal, Rice, Wheat Flour and Cooking oil ~ Food to be given to FAHC children’s family members, along with milk, fruits and vegetables.

FAHC ~ Nandyala: A Foodblogs~Family Project
Sharing food and smiles with children and family members.

FAHC Nandyala unit is providing essential groceries and food grains every month, starting from January 2008 to a total of ten children. The children are also getting good education at our school via the scholarship program we sponsor. The plan is to support the children until they finish their high school education.

This was possible only because of community effort by the wonderful food bloggers and the food blog readers. We thank you all for your generous contributions and support shown. I also thank my family members for their unconditional and wholehearted support and efforts. We hope to do this on a larger scale next year.

Note:

The money raised through the fund-drive on Mahanandi went directly to the parent organization, FAHC. All the transactions and expenditures are properly accounted, monitored and audited by the trust board established by FAHC. Before starting the dedicated unit at Nandyala, the trust members had personally visited and met with the children and their families to identify the genuinely needy children. All the expenses, payments and distribution process are properly documented and transparently maintained. For further details, please contact VK Narayanan at FAHC.

Sprouted Mustard Seeds (Aavalu)

One thing I did not expect from mustard seed sprouts was spiciness. God, they are hot. I don’t know how many of you had the experience of paan-supari. The tongue tingles and burns at the same time, right? Mustard seed sprouts had the same effect. It starts with a bitter taste and then within few seconds, the whole tongue will feel like it’s on fire, ending with a chilled sensation. I liked the mustard sprouts ruchi.

The sprouting process was easy. Soak couple of teaspoons of mustard seeds in water for four hours. Drain the water and take the soaked mustard seeds in a loosely woven cotton cloth. Place it in a colander near windowsill where the Sun shines. Frequently spray water to keep the seeds and the cloth moist. Within a day, the sprouts start to appear. Wait another day for them to grow little bit. Then add them in curries, kurmas, raita and in popu or tadka. When added in moderation, mustard sprouts surely perk up a mature palate with rustic pungency.

For today’s meal, I prepared a yogurt based salad with mustard sprouts for parathas. Cucumber, carrot, mango, sweet onions, asafoetida, red pepper and salt mixed in yogurt; the poor mouth is still recovering from the flavor-jugalbandi effect.

Moong dal with Paratha and Mustard Sprouts Raita

Mustard Sprouts Raita:
2 cups yogurt
Half cup each – grated cucumber, carrot and semi-ripe mango
Quarter cup each – finely chopped red onion or shallot and cilantro
A tablespoon of sprouted mustard seeds
10 curry leaves and a pinch each- hing, sugar and red pepper flakes
1 teaspoon oil

In a bowl, take yogurt and add the cucumber, carrot, mango and onion. Combine.
In a small pan, heat oil. Add and toast curry leaves and mustard sprouts to fragrance. Stir in hing, sugar and red pepper flakes. Fry them to warm and add the toasted contents to yogurt. Mix thoroughly and serve. Tastes great as a dip or spread.

Recipes with Mustard Sprouts:
Mustard Sprouts Roti ~ from Live to Cook

Ridge gourd and Moong Dal :

I see the world around me. There is a deep tantric style worship of all-purpose flour and its endless avatars. All-purpose flour, butter, eggs and sugar: the central content is the same but by just changing the vessel and the decorations, several different avatars are possible. Like the prayers to the Gods, the all-purpose flour mantram resonates like this: cakes… yum, cookies… yum, cupcakes… yum, muffins… yum, bread… yum, biscotti… yum, pizzas, pies, scones… yum … yum … yum … the mantram goes on. The sugar bliss and the atma content follow… yum!

I am amazed by this boundless fascination all-purpose flour attracts. The Maya intensity of all-purpose flour is so great that each of its avatars is perceived as its own creation. I too use the flour mantram, but the avatars are limited to chapati… yum, puri… yum, paratha… yum. I’m just talking out loud.

Anyway, cakes and cookies could be divinely delicious, but vegetables are what inspire me to cook and write. Vegetables keep me happy in a world which is insanely flour-sugar coated. So here it is, another sane vegetable recipe from an all-purpose flour atheist. A hearty, dense, satisfying dal recipe with ridge gourd and moong dal, called Kootu.

Attempt this kootu recipe only when you have asafetida in your kitchen. Because the tiny amount of asafetida is what makes the recipe come alive. Onions and garlic are a big no but potatoes are a must. Ridge gourd, drumsticks and brinjal separately or together in combination are added to cooked, watery moong dal. And the whole thing gets simmered until a thick, honey like consistency is achieved. This is a good dal recipe for people who have low tolerance levels for onions and garlic, and also during early pregnancy times. Mild and soothing, this moong dal Kootu is a favorite for moong fans like me.

Ridge gourd, Red Potato, Lime and Yellow Moong Dal ~ Ingredients for Pesara pappu Kootu

Recipe:

Step 1: 1 cup yellow moong dal – Roast the yellow moong dal to pale red color in an iron skillet. Take the roasted dal in a pressure-cooker, add about 4 cups of water and pressure-cook to soft. Then, lightly mash the dal to smooth consistency.

Meanwhile blend six green chillies, two tablespoons of grated fresh coconut and a pinch of salt to smooth paste.

Step 2: In a saucepan – add a teaspoon of oil. Add and saute two cups of cubed potatoes first. Once the potatoes are half cooked, add 2 cups of finely chopped ridge gourd pieces and saute to tender. (3 potatoes and 1 ridge gourd.)

To the vegetables, add the mashed moong dal, green chilli-coconut paste, ½ tsp each -turmeric and salt, plus a quarter cup of lime/lemon juice, along with two cups of water. Mix, have a taste and adjust the spice, salt to your liking. Simmer for about 10 to 15 minutes.

Step 3: In the end, do the popu or tadka. Add and toast few curry leaves, dried red chilli pieces, cumin and mustard seeds and quarter teaspoon of asafetida in an iron skillet in a small amount of oil or ghee. Add the toasted contents to simmering dal. Mix and serve hot with chapatis. A state of bliss will surely follow.

Beerakaya Pesara Pappu Kootu ~ for a Light Meal

Okra ~ Poppy Seed Curry:

When people think of Andhra kuralu (curries), they think of chana dal, chilli and coconut podi flavored ones. Although these are very commonly added to spice-up the vegetables, in our homes in Nandyala, Kurnool regions, along with peanuts and sesame, poppy seeds also make frequent appearance. Alone or together with coconut, both in dry style curries like the one I prepared today with okra and in sauce form like the one blogged here.

I realize that poppy seeds are not a familiar ingredient to many of you fellow Bharatiya. Their creamy-nut like flavor is really worth getting to know. You won’t regret trying, I assure you.

Recipe:

20 young and fresh looking okra (Bendakaya, Bendi)
3 tablespoons poppy seeds (Gasagasalu, Khus Khus)
3 dried red chillies – Indian variety
Salt and turmeric – to taste or ½ teaspoon each
Popu or tadka: 1 tablespoon peanut oil,
Pinch each – cumin, mustard seeds and 6 curry leaves

1 Trim the ends and cut the okra to quarter to half inch wide rounds. For a gummy free okra experience, follow the tips outlined here.

2 Roast poppy seeds in a dry, hot iron skillet for about 3 minutes, until they just start to color and release their aromas. Add dried red chillies and a pinch of salt and pound or blend all the ingredients together. Keep working until a nice, moist paste is formed. I usually use a spice grinder or Sumeet small jar for this purpose.

3 In a wide skillet, heat a tablespoon of oil. Add and toast the tadka ingredients first and then add the okra pieces. Mix once and fry the pieces, very rarely stirring, until they are free from moisture. A well seasoned cast-iron skillet charms the okra to a beautiful crispiness. If you have one, use it for this recipe. When okra pieces transform from clinging kids to leave me alone type teenagers, it’s time to introduce the adulthood delights with spices. Add the poppy seed powder, turmeric and salt. Mix gently and saute for few more minutes.

Serve the curry hot with rotis/chapatis or with rice and dal. Okra-poppy seed curry makes a great tasting side dish.

Okra-Poppy Seed Curry with Ragi Roti and Olive Chutney ~ Meal Today

Recipe Source: Amma, Nandyala
Poppy Seed Based Recipes from Archives:
Brinjal-Potato Curry ~ on Oct 25th, 05
Banana Pepper-Baby Potatoes in Poppy Seed Sauce ~ on April 21st, 06
Moong Dal Payasam ~ on June 9th, 06
Ridgegourd (Turai/Beerakaya) in Poppy Seed Sauce ~ on May 22nd, 07
Ratatouille:India Inspired ~ on July 10th, 07

This is the list of recipes that I blogged from March 26th 2005 to April 30th 2007 on Mahanandi. I hope you enjoy browsing the list while I am on a mini summer break. See you again on Saturday June 23rd. Take care!

Browsing, buying and prepping the ingredients. Planning and preparing the recipes and meals. Plating and photographing the end result. Putting it all into words and photo plus recipe editing. Publishing and people interacting. 2 years, 260 recipes and 2000 food photographs.
My hobby and my passion. My work in a list form:

Breakfast:

Upma:
Buttermilk Upma
Couscous Upma
Cracked Wheat Upma
Hominy Grits Upma
Oatmeal Upma
Puffed Rice Upma (Borugula/Murmura Buggani)
Ragi Mudda (Ragi Sankati)
Rice Ravva Upma (The Arisiupma Trilogy) ~ By Janani
Tomato Bath

Idly/Dosa/Utappam/Pancake and Some:
Besan Dosa (Besan ka Cheela, Puda or Socca)
Idly
Masala Idly
Masala Dosa
Pesarattu
Pesarattu with Sprouted Moong Dal
Ragi Dosa (Ragi Utappam)
Wheat Flour Dosa (Goduma Dosa)
Ponganalu
Ponganalu with Spinach and Sara Pappu(Chironji)

Kura, Vepudu, Poriyal, Thoran or Dry Curries:
(Indian Salads With Minimum Saute)

Aloo Methi
Aloo Vepudu (Potato Fry)
Amaranth-Coconut Curry (Thotakura Vepudu)
Amaranth-Green Brinjal Curry (Poluru Vankaya Thotakura)
Banana Pepper Curry
Beans Curry (Indian, French and Lima)
Beetroot Curry
Beetroot, Red Cabbage, Red Beans Curry
Beetroot & Carrots – Steamed
Bitter Gourd Curry (karela)
Bitter Gourd Chips
Boiled Peanuts with Salad Greens ~ Spring Salad Synergy
Brinjal-Ginger Curry
Brinjal (Eggplant) Curry
Brinjal with Besan (Besan Baingan)
Broadbean Curry (Chikkudu Podi Kura)
Brussels Sprouts Curry
Brussels Sprouts~Potato~Green Garbanzos Curry
Cabbage Curry
Capsicum (3 color) Saute
Capsicum Curry
Chayote Curry (Bengaluru Vankaya Kura)
Cluster Beans Curry (Matti kaayalu, Gawar Beans)
Cluster Beans Curry -2 (Matti Kaayalu, Gawar Beans)
Dondakaya Curry (Tindora Fry)
Hot Stuffed Cherry Peppers
Mango Salsa
Okra Curry (Bendi Fry)
Okra in Yogurt Sauce
Plantain (Arati Kaaya) Curry
Plantain Curry with Mustard Paste (Arati Ava Pettina Kura)
Paruppu Usli with Gawar Beans
Paruppu Usli with Green Beans
Red Radish Curry
Red Radish – Potato Curry
Ridge Gourd Curry (Beerakaya Kura)
Ridge Gourd-Dill Curry (Turai-Suwa Curry)
Ridge Gourd-Methi Curry (Beerakaya Menthi kura)
Silk Squash Curry (Neti Beerakaya Kura)
Spinach Curry

Curries With Gravy/Sauce (Kurma/Stew/Pulusu):

Home Classics ~ Scrumptious Subjis
Banana Pepper-Baby Aloo Curry
Bottle Gourd Kurma (Sorakaya-Pappula Pulusu)
Bottle Gourd in Sesame Sauce
Bottle Gourd in Yogurt
Brinjal – Potato Curry
Brinjal – Chickpeas Curry (Baingan Chole)
Brinjal – Stuffed Curry (Gutti Vankaaya Kura)
Brinjal – Stuffed Curry (Nune Vakaya Kura)
Brinjal Babies in Masala Sauce (Gutti Vankaya Kura-2)
Broadbean Curry (Chikkudu Pulusu)
Capsicum in Peanut Sauce
Capsicums – Stuffed
Chayote in Chilli Sauce (Bengaluru Vankaya Kurma)
Drumsticks Curry(Munaga Kaaya)
Kadala Curry (Black Chickpeas in Coconut Milk)
Lima Beans Curry
Mango – Sesame Curry
Masala Turnips(Shalgam)
Methi Chole (Fresh Fenugreek~Chickpeas Curry)
Methi Matar Malai
Nimona (Fresh Peas Curry)
Okra~Split Pea Stew (Afghan Inspired)
Plantain – Moong Bean Curry
Portabellas in Sesame Sauce
Potato Kurma
Potatoes in Tamarind Sauce (Aloo Pulusu)
Potato-Brinjal Curry with Punjabi Wadis
Ridge gourd Kurma (Beerakaya Pulusu)
Sarson da Saag (Mustard Greens, Spinach and Paneer)
Tindoras in Sesame Sauce (Dondakaya-Nuvvula Pulusu)
Zucchini Kurma

Restaurant Popular:
Aloo Chole (Potatoes & Chickpeas)
Aloo Dum (Potatoes in Cashew Sauce)
Aloo Gobhi (Potato & Cauliflower)
Chana Masala (Chole)
Palak Paneer
Paneer Jalfrezi (Kadai Paneer)
Paneer Naanini

egg :

Egg Kurma

Dazzling Dals: Dal~Rasam~Sambar

Dal (Pappu):
Amaranth Dal (Thotakura Pappu)
Brinjal Dal (Vankaya Pappu)
Fenugreek Dal (Menthi kura Pappu)
Gongura Pappu (Ambadi Dal)
Khatti Dal ~ Hyderabad Style
Lemon Cucumber Dal (Budamkaya/Dosakaya Pappu)
Mango Dal (Maamidi Kaya Pappu)
Ridgegourd Dal (Beerakaya Pappu)
Spinach Dal (Palakura Pappu)
Spinach – Garlic Dal
Spinach Mango Dal (Palakura Pullakura)
Spinach-Split Pea Dal
Tomato Dal (Tomato Pappu)
Tindora Dal (Dondakaya Pappu)

Moongdal Aamti with Kokum and Goda Masala
Moongdal with Ridgegourd (Beerakaya/Turai Pesara Pappu)

Rasam (Charu~Pappucharu):
Bhakshala Rasam (Puran Poli/Holige Rasam)
Pappuchaaru with Bendakaya (Bendi/okra)
Moong Dal Rasam (Pesara Chaaru)
Plain Toordal Rasam (Chappidi Pappuchaaru)
Tomato Rasam
Taro Root Rasam (Chaama Dumpala Chaaru)

Pachhi Pulusu (Cold, No-Boil Rasams):
Peanut Pachhi Pulusu (Peanut Cold Rasam)

Sambar:
Okra Sambar (Bendakaya Sambar)
Pacha Sambar: Sambar with Fresh Green Spices
Shallot Sambar (Ulli, Baby Onions Sambar)
White Radish Sambar (Mullangi Sambar)

Rice and Grains:

Festival Rice:
Chitrannam(Lemon Rice)
Mango Pulihora
Mango-Coconut Pulihora (Mamidi Kobbarannam)
Yogurt Rice with Mangoes (Mamidi Pandu Perugannam)

Pulagam ~ Sankranthi Tradition
Pongal (Pongali) ~ Classic Centuries-Old Recipe
Vegetable Pongal ~ A Pleasing Meal

Pulao (Masala Annam, Pilaf, Fried Rice):
Methi~Nariyal Pulao (Fresh Fenugreek-Coconut Pulao)
Mint Fried Rice (Pudina Pulao)
Red Radish Pulao
Tomato~Basmati Pulao

Otherthan White ~ Rice and Grains from India:
Rosematta Rice (Kerala Red Rice)
Millet Rice (Korrannam or Korra Buvva)

Rice Noodles:
Paneer Pad Thai with Bok Choy
Rice Noodles and Tofu in Fiery Peanut Sauce

Chapati/Naans/Parathas/Roti:

Avocado Chapati
Punjabi Naan
Sorghum Roti (Jonna Rotte, Jowar Roti)

Chutneys/Pickles/Spicy powders:

Chutney/Pacchadi (using Rolu/Ural/Mortar & Pestle):
Brinjal~Jaggery Chutney (Vankaya-Bellam Chutney)
Coconut Chutney – Raw
Gongura Chutney (Ambadi, Sour Greens Chutney)
Onion Chutney
Ridgegourd (Beerakaya) Chutney

Chutney/Pacchadi (using mixer/blender/food processor):
Coconut Chuteny (Kobbari Pacchadi)
Coriander~Pappula Chutney
Coriander – Tomato Chutney
Methi Chutney (Fenugreek, Menthi Chutney)
Peanut Chutney (Palli, Buddala Pacchadi)
Peanut~Jaggery Chutney (Tiyya Buddala Pacchadi)
Red Bell Pepper Chutney

Pickles (Uragaya):
Amla Pickle (Usirikaya)
Crunchy Cucumber
Sweet Lemon Pickle (Mitha Nimboo Chutney)
Lime Pickle

Spicy Powders(Podulu):
Idly kaaram Podi
Red Chilli-Garlic Powder
Spicy Dalia Powder (Pappula Podi)

Snacks For a Rainy Day ~ Deep Fried & Oven Baked:

Deep Fried in Peanut Oil
Bajji/Pakora
Stuffed Green Chilli Bajji (Mirchi Bajji)
Mirchi Bajji ~ Hyderabad Style
Egg Bhajji

Blackeye Beans Fritters (alasanda vada)
Little Golden Parcels (Samosas with a Twist)
Murukulu
Plantain Chips

Oven Baked:
Egg Puffs Prepared with Parathas (Puffy P Egg)
Green Chickpea Kababs (Hare Chane Ki Seekh)
Oven-Roasted Red Potatoes
Microwave Potato Chips
Stuffed Baby Portabellas
Taro Root Chips (Chaama Dumpa/Arvi) ~ Oven Baked

Traditional Sun~Dried Snacks of India
(Vadiyam, Papadam, Appadam etc):

Majjiga Mirapa (Sundried Yogurt Chillies, Dahi Mirchi)

Traditional Indian Sweets:

Festival Sweets:
Bellam Paramannam (Jaggery Rice) ~ Sankranthi Sweet
Bhakshalu (Bobbatlu, Puran Poli, Holige) ~ Ugadi/Dasara Sweet
Chana Dal Payasam (Sanagapappu Payasamu)
Kudumulu ~ Vinayaka Chavathi Sweet
Moong Bean Payasam (Pesarapappu Payasam)
Paramannam (Sweet Rice)
Sabudana Payasam (Saggubiyyam Kheer)
Sesame Spheres (Nuvvula Mudda, Til Laddu) ~ Nagula Chavathi Sweet
Sweet Pongal (Tiyya Bellam Pongali) ~ Sankranthi Sweet

Mithai:

Banana Halwa (Nenthra Pazham Haluva) – By Kerala Girl
Besan-Coconut Burfi (The 7-cup Magic)
Borugula Laddu (Murmura Laddu, Rice Crispies)
Cashew Sweet (Kaju Tikki / Jeedipappu Paakam)
Cashew-Walnut Laddu (Jeedipappu-Akhrot Burfi)
Coconut Burfi (Kobbari Lauzu)
Gulab Jamuns with Sweet Potato
Jaggery~Coconut Puffs
Jaggery~Tamarind~Cumin Candy
Mango – Strawberry Popsicles
Mysore Pak
Pala Kova (Doodh Peda)
Pumpkin Halwa with Almonds
Ripe Plantain Sweet (Pazham Puzhungiyathu)
Sunnundalu (Urad Dal Laddu)
Walnut Burfi (Akhrot Laddu)

Refreshing Drinks/Ice:

Masala Chai
Pomegranate Sherbet (Anar/Danimma Sherbet)
Ragi Malt
Sonti Coffee and Sonti Tea (Dried Ginger Coffee and Tea)
Sonti Kashayam (Dried Ginger Ale)
Watermelon Granita with Cherries

How to Prepare? Some Basics:

Ganji Flavored with Curry Leaves
Ginger, Garlic, Coriander Paste (Allam Vellulli Kottimera Mudda)
Homemade Coconut Milk (Kobbari Paalu)
Homemade Ghee (Neyyi)
Homemade Neem-Clove Tooth Powder
Homemade Paneer
Homemade Yogurt (Perugu, Curd)
Jaggery (Bellam, Gur)
Popu or Tadka (Tiragamata) ~ The Technique

Yogi Diet (Food of Fasting Days):

Guggullu – Alasanda (Black Eye Beans)
Guggullu – Fresh Peas
Guggullu – Pesalu (Moong Beans)
Guggullu – Sanagalu (Chickpeas)

Western Food

Bread/Burger/Pizza/Pasta

Bread:
Cornbread – Skillet Style with Okra Topping
Cornbread – Upside-Down with Cranberries
Cornmeal – Cabbage Muffins
Honey Whole Wheat Bread
Sesame Buns

Burger(Cutlet):
Aloo Tikki Burgers
Lentil-Almond Burgers

Pizza:
Egg Pizza (Paratha+Frittata)
Pizza with Red Beans and Tomato Chutney
Steelers Pizza

Pasta (Noodles):
Lasagna Rolls – Indian Way
Melon Seed Pasta with Veggies
Pasta in Basil-Spinach-Cashew Sauce
Pasta in Cherry Tomato Sauce
Pasta in Red Bell Pepper Sauce
Penne Marinara with Fresh Goat Cheese

Sugary Desserts – Cakes, Cookies, Jams, Pies and Tarts:

Banana-Walnut Cake
Carrot Cake
Date Cake (Kharjuram Cake) with Honey and Walnuts
Chocolate-Chilli-Pecan Mini Cakes
Mango – Strawberry Scones

Burger and Fries – The Sweet Kind
Chestnut-Almond Cookies
Dark Chocolate Covered Sweet Sesame Spheres
Ebleskivers (Sweet Ponganalu) with Mango Sauce
Ma’amoul (Dates and Pistachios Filled Cookies)
Walnut-Coconut Caramel Toffee

Cranberry Jam
Cranberry~Clove Marmalade
Mango Jam

Cherry Clafouti
Peach Pie – Lattice Topped
Fruit Tart
Mini Custard Tarts

Discoveries and Divine Prasadams

New Traditions:

Holiday Treats ~ Roasted Chestnuts
Oatmeal with Old~Fashioned Oats
Soymilk – Homemade
Soymilk Skins (Yuba) – Yuba Wrapped Potato Curry Rounds and Soymilk Halwa
Wild Rice

Bhakti~Bhukti (Divine and Dine Series about Temple Traditions):

Sri Venkateswara Temple ~ Pittsburgh, PA, US
Vrindaban and Krishna Prasadam ~ Wheeling, West Virginia, US

Cookbook Reviews and Interviews:

Cooking at Home With Pedatha ~ Review, Interview and a Recipe
Tandoor: The Great Indian Barbeque ~ Review, Poem and a Recipe
Grains, Greens, and Grated Coconuts ~ Review and Recipe By Veena Parrikar

The Joy of Effort

Joy in Effort ~ Personal and Team

Thumbnail Gallery of Mahanandi’s Recipes
101 Indian Sweets – Photo Gallery

Jihva For Ingredients ~ Mango
Jihva For Ingredients ~ Greens
Independence Day Food Parade ~ August 15th, 2006

Dining Hall
Food Blog Desam
Mahanandi’s Food Blog List

We, Indians could learn so much from Italians when it comes to food marketing, I think. Take for example, – they have risotto, we have pongal. There are thousands of articles, recipes written on risotto. Good, old fashioned risotto, risotto with saffron, risotto with that, risotto with this… the list goes on and on. It’s easy to apply the same thing to pongal. The basic recipe never changes but by adding fresh seasonal produce like fresh peas or asparagus etc, it’s possible to rekindle the interest in centuries-old pongal recipe. Of course we also need excellent writers, poets and photographers to create that harp effect, a swooning, spiritual experience at the mere utterance of “Pongal”. Few movie scenes where the hero adoringly feeds the heroine a spoonful of creamy pongal would also help.

We have golden recipes, excellent technique. What we lack is co-coordinated, full throttle marketing. Inspired tactics used with savvy and creativity could not only resurrect genuine interest plus prestige in the preservation and application of the food traditions, they would also benefit the farmers back in the country, in my view.

Here is my humble effort.

Green Pearls ~ Fresh Peas of Summer

Brimming with that glorious just-off-the vine sweet flavor, the fresh peas of summer make a succulent addition to the classic, creamy pongal recipe. Easy to prepare and full of flavor, pongal with fresh peas make a pleasing meal any time of the day.

Recipe:

1 tablespoon – ghee
1 teaspoon each – black peppercorn, cumin and cloves
8 fresh curry leaves
½ cup – yellow moong dal
1 cup – shelled fresh green peas
1 cup – Sona Masuri rice
6 cups – water
1 teaspoon – salt or to taste

Melt ghee in a big saucepan on medium heat. Coarsely crush peppercorn, cumin and cloves in a mortar or in a spice mill and add to the ghee. Also add the curry leaves. Saute them gently for a minute or so.

Add the yellow moong dal. Continuously mixing, saute the dal to pale-pink color. At this stage add fresh green peas. Cook couple of minutes. Stir in Sona Masuri rice along with water and salt.

Bring the water to a boiling point on high heat. Once the water and rice start to dance, reduce the heat, cover the pot and simmer, mixing in-between until the rice is cooked to soft.

Turn off the heat, and add a last spoonful of water (or ghee, if you can afford it healthwise).

Leave to stand for 2-3 minutes then stir. Serve hot with chutney/kurma or yogurt.

Heaven in a Plate:Pongal with Fresh Peas and Peanut Chutney ~ Weekend Supper

Recipe Notes:
All about Sona Masuri Rice – here
Pongal is good with chutneys, pickles, tomato based kurmas, coconut based curries and plain homemade yogurt.

Green leafy vegetables demand respect! Delicate leaves of ethereal beauty, they are a test of the cook’s patience and prudence. From plucking the leaves to preparing and presenting them in an appetizing manner, they present quite a challenge. As with many matters in life, deal with a light hand and greens will reward you by being tasty and nutritious. Use a heavy hand, they will wilt and weep into nothingness. The spirit or saaram of the greens disappears just like in any abused case. No wonder then, even the experienced cooks use caution and a gentle touch, when it comes to handling greens.

By combining different types of greens, and by accentuating each preparation with the appropriate seasonings and garnishes, it is easy to create a different dish with green leafy vegetables everyday of the year. Fresh leaves, tender stalks, sprouts, sprigs and herbs, each with its own varied texture and complex flavors present an opportunity for the sensitive cook to ceaselessly creative, and also to reflect on the nourishing nature of mother earth.

That is what we, the food bloggers did for “Going Green -JFI:WBB Event”.

Raw, baked, boiled, deep fried, stir-fried, steamed, sauteed, sauced and saucy – some well-treated and some veg-vandalized:), all done of course with well-intentioned love and affection. Here they are – green leafy vegetables in their glorious avatars presented in all colors of rainbow.

Palak, Palakura, Palang, Keerai (Spinach)

Spinach-Cheese Rolls ~ from Sunita of Sunita’s World

Money Bags Florentines with Spinach ~ from Suganya of Tasty Palettes

Palak Pakodis with Sweet and Hot Green Chutney ~ from Sharmi of Neivedyam

Nachani Kobi Palak Kabab (Ragi-Spinach Kababs) ~ from Anjali of Anna Prabrahma

Palang Saag er Chop (Spinach Cutlets)
~ from Sandeepa of Bong Mom’s Cookbook

Spinach-Egg Cookies ~ from Tigerfish of Teczcape

Spinach and Chicken Lasagne ~ from Meeta of What’s for Lunch, Honey?

Spinach Upma ~ from Chandrika of AkshayaPatra

Spinach Utappam ~ from Coffee of The Spice Cafe

Keerai Molagootal – A Spinach Stew, Blended in Coconut , Lentils and spices
~ from Soumya of Food for the Soul

Spinach Mango Dal (Palakura Pullakura) ~ from Me

Sauteed Spinach with Dal ~ from Priya of Priya’s Kitchen

Keera (Spinach) Sambar ~ Meera of Meera’s Blog

Spinach Moong Dal Stir-Fry (Pesara Pappu Palakoora) ~ from Mythili of Vindhu

Spinach Keerai ~ from Mathy of Virundhu

Cheera Urulakkizhangu Masala ~ from Seena of Simple and Delicious

Keerai Masiyal (Spinach Masala) ~ from Pearlin of Purl up and Crochet

Keerai (Spinach) Poritha Kozhambu ~ from Sapna of Indian Monsoon

Keerai Side Dish ~ from Pooja of Creative Pooja

Palak Molaguthal for Green Lunch ~ from Deepa of Recipes N More

Lasooni Palak (Spinach Garlic Sabji) ~ from Sreelu of Sreelu’s Tasty Travels

Aloo Palak ~ from Anita of A Mad Tea Party

Spinach Casserole ~ from Sukanya Ramkumar of Hot N’ Sweet Bowl

Okra Spinach (Bhendi Palak) ~ from Seema of Recipe Juction

Spinach Kadhi (Taakatli Bhaaji) ~ from Tee of Bhaatukli

Palak Kofta ~ from Praveena of Simply Spicy/

Soya Palak ~ from Revathi of En Ulagam

Palak Kadi ~ from Musical of Musical’s Kitchen

Palak Matar Gajar Subzi ~ from Musical of Musical’s Kitchen

Palak Paneer ~ from Prema Sundar of My Cookbook

Palak Paneer ~ from Bharathy of Spicy Chilly

Palak Paneer ~ from Swapna of Swad

Spinach Pulav ~ from Shree of Annapoorna

Palak Pulav ~ from Nav of Memories and Meals

Spinach Raita ~ from Roopa of My Chow Chow Bhath

Methi, Menthikura (Fresh Fenugreek Leaves)

Methi Malai Buns ~ from Bee & Jai of Jugalbandi

Methi Pakkoda ~ from MT of Menu Today

Methi Aloo Sevai ~ from Suma of Veggie Platter

Methi Upma ~ from Pavani of Cook’s Hideout

Methi Thelpaa ~ from Anupama of Food n More

Kasuri Methi Paratha and Daal Palak ~ from Manasi of A Cook @ Heart

Methi-Green Garbanzo Paratha from Sapna of Indian Monsoon

Methi Dal (Fenugreek Dal) ~ from Priya of Aahaar Vihaar

Methi Dal (Methikura Pappu) ~ from Latha of Masala Magic

Methi-Dal Sabzi ~ from Ramya of Mane Adige

Methi Kela nu Shaak (Methi and Banana Curry) ~ from Richa of As Dear As Salt

Methi n Meen (Fenugreek and Fish) ~ from Mathy of Virundhu

Methi Biryani ~ from Rajani of Amma Cheppindi

Methi Rice (Menthikura Annam) ~ from Latha of Masala Magic

Agathi Keerai (Hummingbird Tree Leaves)

Agaththik keerai Sodhi ~ from Mathy Kandasamy of Virundhu

Amaranth Leaves (Thotakura, Koyagura)

Thotakura Vepudu (Amaranth Stir-Fry) ~ from Sailaja of Sailu’s Food

Fresh Amaranth Leaves and Green Brinjals Curry
Thota kura and Poluru Vankaya Kura ~ from Me

Amaranth Dal (Thotakura Pappu) ~ from Me

Thotakura Avakaya (Amaranth-Mango Pickle) ~ from Anusharaji of Talimpu

Arugula

Arugula Soup ~ from Sig of Live to Eat

Arvi/Arbi/Colocasia/Taro Leaves

Patra Bajia (Stuffed Arbi/Colocasia Leaves)
~ from Pelicano of Elachi et Cetera…

Steamed Paatra(Taro) Leaves ~ from MT of Menu Today

Bachali Leaves

Dal with Bachali Aaku/Purslane Leaves/Mayalu Bhaji/Mong Toi
~ from Dee of Ammalu’s Kitchen

Bachali -Chana Dal in Tamarind Sauce ~ from Madhavi of My Veggie World

Beetroot Greens

Dal Saag with Beet Greens and Spinach ~ from Asha of Foodie’s Hope

Tambdi Bhajji with Beet Greens ~ from Vee of Past, Present and Me

Bok Choy

Stir-Fried Bok Choy with Cashews ~ from Smitha of Spiced for Life

Broccoli Rabe and Brussels Sprouts

Broccoli Rabe (Rapini) Parathas ~ Rinku of Cooking in Westchester

Brussels Sprouts with Coconut and Ginger ~ from Vani of Batasari

Cabbage Sprouts, Cabbage Leaves, Cabbage

Cabbage Sprouts Thoran ~ from Annita of My Pleasure and My Treasure

Kova Ilai Varai (Cabbage Leaves Stir-fry) ~ from Mathy of Virundhu

Cabbage Pathrode ~ from Smita of Smita Serves You Right

Celery

Celery Thokku ~ from Hema of Vegetarian Concoctions

Chard ~ Rainbow and Swiss

Rainbow Chard – Mushroom Sandwich ~ from Nupur of One Hot Stove

Red Chard Aloo Subzi ~ from Musical of Musical’s Kitchen

Red Chard Aloo Stuffed Parathas ~ from Musical of Musical’s Kitchen

Swiss Chard and Spinach Blend with Paneer
~ from Trupti of The Spice Who Loved Me

Collard Greens

Collard Greens “Sushi” Bites ~ from Sheela of Delectable Victuals

Coriander/Cilantro/Dhania/Kottimera:

Spicy Spirals with Green Cilantro Chutney ~ from Manisha of Indian Food Rocks

Patudi/Sambar Vadi ~ from Bhags of Crazy Curry

Kothamalli (Coriander) Chutney Sandwiches ~ from Nags of For the Cook in Me

Spicy Coriander Chutney ~ from Swapna of Tastes from my Kitchen

Cilantro Rice (Kottimera Annam) ~ from Suma of Veggie Platter

Curry Leaves/ Karivepaku/ Karipatta

Chammanthipodi (Dried Chutney Powder) ~ from RP of My Workshop

Karivepaku Kaaram Podi ~ from Smitha of Andhra Food Network

Curry Leaves Kudhi Menusu ~ from Mythreyee of Try this Recipe

Curryleaf powder rice (Kariveppilai podi saadam ) ~ from Revathi of En-Ulagam

Curry Leaves Dal ~ from Linda of Out of the Garden

The Elixir of Life: Curry Leaves Infused Ganji (Kanji) ~ from Me

Dill (Suwa)

Fresh Dill – Ridge Gourd Curry (Suwa~Turai Curry) ~ from Me

Drumstick Leaves (Murungai, Munagakaya Aaku)

Whole Wheat Dosai with Murungai Leaves
~ from Mathy Kandasamy of Virundhu

Kaffir Lime Leaves:

Lime Leaves Powder with Kaffir Lime Leaves ~ from Priya of Live to Cook

Kale Greens

Kale Greens and White Beans in Tomato Gravy ~ from the Cooker of The Cooker

Mint/Pudina

Pudina Chutney ~ from Manju of Me, Myself and More

Mixed Greens (Salad Greens):

Spring Garden Salad from Homegrown Greens ~ from Bee&Jai of Jugalbandi

Saundhe Aloo with Pale bhaji (Mixed Greens with Potatoes) ~
from Anjali of Anna Parabrahma

Fresh Herb Salad with Halloumi Cheese ~ from Reena of Spices of Kerala

Lisa’s Chicken Ceaser Salad ~ from Sajeda of Chachi’s Kitchen

Salad Synergy for Spring : Salad Greens and Boiled Peanuts ~ from Me

Mustard Greens/Sarson/Avaalu

Sarson Ka Saag ~ From Coffee of The Spice Cafe

Mutton pieces and Chana dal in Mustard Greens Gravy
~ From Ayesha of Experimenting on Tastebuds

Neem Leaves (Vepa Aakulu)

Homemade Neem-Clove Tooth Powder ~ From Me

Ponnanganni, Ponnaganti Kura (Water Amaranth, Gudrisag)

Ponnanganni Varai ~ from Mathy of Virundhu

Radish Greens (Mooli Patte)

Mooli Patte ki bhurji (Radish Greens Curry) ~ from Dumela of Fusion Food

Spring Onions

Spring Onion and Carrot Thoran
~ from Kitchen Fairy of Secret of Taste

Tandulka Leaves

Tandulkyachi Bhaji (Tandulka curry) ~ from Madhuli of My Food Court

Vallarai (Pennuwort Leaves)

Vallarai Sambal ~ from Mathy Kandasamy of Virundhu

Water Spinach (Kong Xin Cai, Kang Kung)

Water Spinach (Kong Xin Cai) ~ from Pepper of Frugal Cuisine

Kang Kung(Water Spinach) Mallung ~ from Mathy of Virundhu

I thank Nandita of Saffron Trail for giving me the opportunity to host and combine the WBB Event with JFI on this special anniversary occasion. Thanks to everyone for participating in this event with great interest and enthusiasm. Meet you all again for June Jackfruit Jihva at Bee and Jai’s Jugalbandi.

Found a green gem that you like? Please click on the photo or title to visit and share your joy with the participant food blogger. I am sure they would appreciate hearing from you. Thanks!

Fresh Amaranth (Thotakura) Leaves, In Different Stages of Development ~ for JFI-WBB: Greens

“The People of The World Shall Eat Amaranth” says a Richard Thomas and I agree.

Amaranth, like the temple Amarnath, has a devoted following. From India to Inca, amaranth is loved and praised for its nutritional benefits. If there is a vegetable valedictorian in green leafy vegetable world, then amaranth must be it. In our hometown, Nandyala in India, bunches of fresh amaranth leaves are a common sight at ritu bazaars (farmer markets) and sold under the name of Thotakura or Koyagura. Translation “garden leaf”. Just one seed is enough, amaranth spreads and makes the garden look vibrant with its beautiful red tinged-green leaves, so the name. Here, they are sold as Amaranth/Red Spinach/Chinese Spinach and available in most of the Indian and Southeast Asian grocery shops, during spring and early summer.

Amaranth (Thotakura) leaves start out green when they are tiny. As they grow, the red streak begins to appear and becomes prominent, almost covering the entire leaf in mature leaves. The leaves are stronger than regular spinach and on cooking do not ooze much water. The flavor of cooked amaranth leaves is more prominent and way better than that of spinach or other similar greens. Traditionally we prepare curries and also add the leaves to flavor dals. A quick stir fry, together with garlic, onions and green chilli-coconut powder is the popular method of cooking. And the curry is often served as a side dish to rice and dal, or chapati and dal. A cup of yogurt on the side makes this combination a complete meal for us.

Chopped Amaranth Leaves, Green Chilli-Coconut (Grinded and Shaped into a Round) and Onions

Recipe:

1. A bunch of fresh amaranth (thotakura), medium sized onion and garlic clove.
Pluck the leaves and tender stalks. Wash and drain. Finely chop the leaves, stalks and also onion and garlic to small pieces.

2. Four green chillies and a tablespoon of fresh or dried grated coconut.
Grind green chillies, coconut powder and a pinch of salt to fine consistency in a blender/spice grinder or in mortar with a pestle.

3. A teaspoon oil and quarter teaspoon each- urad dal, cumin & mustard seeds.
Heat oil in a wide skillet. Add and toast urad dal, cumin and mustard seeds, in that order.

4. Add garlic and onion. Stir fry to soft.

5. Add finely chopped leaves and stalks. Also, sprinkle green chilli-coconut powder and turmeric. On medium-high, cook until the leaves wilt. Sprinkle salt to taste and mix. Cook another couple of minutes and serve hot.

Amaranth (Thotakura) Curry with Chapati and Plantain Moong Dal

Fresh amaranth:
Nutritional Benefits
In Indian languages – Thotakura, Koyagura (Telugu), Cheera (Malayalam), Chaulli or Chowlii Chauli, Chavleri Sag (Hindi, Punjabi)
In Other languages – Red spinach, Rau Den, Chinese spinach, Hon-toi-moi, Yin choy, Eeen choy, Hsien tsai

My temperature got a rise; from a cool 98 it reached 99 this afternoon. No, it’s not another flu attack and I think it is all because of our lunch.

This morning I prepared a special curry. Potatoes, brinjals and tomatoes together cooked with Punjabi wadis. Like Punjabi Sun, wadis – the sun dried lentils and spices mixture, a Punjabi specialty are hot, the kind that makes one warm, tingly and perspire. They look pale brown in color and inside, you will find a maroon colored combination of lentils, like urad dal, moong dal and spices like black peppers, cumin and red chilli. They are ground together and the mixture is sun dried in round shapes. Usually added to curries, they are savory, full of flavor and completely delectable! Just the right thing to have when recovering from a flu attack to wake up those taste buds.

I first heard about wadis at Mika’s beautiful The Green Jackfruit blog. Her description of wadis captivated me. After trying them, I can truly say that their flavor profile is unique and they are quite addictive. Give it a try.

Tomato, Purple Brinjal and Red Potato with Broken Pieces of Punjabi Wadi

Recipe:

2 each – red potatoes, brinjals and Punjabi wadis
4 ripe juicy tomatoes
1 onion
1 teaspoon -ginger-garlic-coriander paste (GGC paste)
1 teaspoon – coriander-cumin-cinnamon-cloves powder (CCCC powder/garam masala)
¼ teaspoon each or to taste – red chilli powder, turmeric and salt
1 tablespoon of oil and popu ingredients

Peel the potatoes, wash and cube them to bite sized pieces. Remove the petals of brinjals, wash and cut to one-inch chunks. Add them to a bowl of salted water and keep aside. Break Punjabi wadis (each wadi is usually the size of a big tomato) to 4 to 5 pieces in a cup. Finely chop tomatoes and onion to small pieces.

In a wide skillet, heat oil. Add and saute the broken Punjabi wadi pieces to honey color. Remove with a slotted spoon and keep them in a cup to the side.

In the same skillet, add and saute popu ingredients (half teaspoon each-cumin, mustard seeds and curry leaves). When mustard seeds start to jump around, add the onion and cook to soft. Next, add tomatoes, potatoes and brinjal pieces. Stir in GGC paste, CCCC powder, red chilli powder, turmeric and salt along with a cup of water. Mix and cook on medium heat for about 10 to 15 minutes, until the potatoes become tender, stirring occasionally.

Just before turning off the heat, stir in wadi pieces. Cook for another 5 minutes so that they would get softened and absorb the curry flavor. Serve warm with chapati or naans.

Potato-Brinjal Curry with Punjabi Wadis and Garlic Naan

Notes:
Punjabi Wadis are available in Indian grocery shops, here in US.
Recipe adapted from Mika’s The Green Jackfruit

I admit, I really like saying the word “Pongal”. Try it. Once more, “Pongal”. Isn’t that fun? I knew you would agree. And we love pongal. No sense in denying it, we are pongal worshippers. Rice and moong dal cooked to creamy moist tenderness with ghee inspired countless people to gush, and I am no exception.

As you can imagine, we are always looking for pongal recipes that will excite our finicky tastebuds. Boy, we cooked one today. Pongal with mixed vegetables and cashews, flavored with ginger and ghee. A filling one-pot meal with minimum effort. Sounds superb, doesn’t it? Now imagine that decadent creamy pongal warmly melting in your mouth with each bite. I promise, it really is as good as it sounds. Even better!

Secret is all in the rice. Pick brown/unpolished or parboiled varieties for maximum ruchi and I found that Kerala red rice (or Rosematta rice – an unpolished red rice from India, cultivated since ancient times in Kerala and Tamilnadu regions) is the supreme, healthy choice for this recipe.

Kerala Red Rice+Roasted Yellow Moong Dal, Vegetables, Curry leaves, Ginger and Coriander Leaves

Recipe:

Half cup – Kerala red rice (Rosematta rice)
Half cup – yellow moong dal
Two cups – cut vegetables
Half cup – roasted cashews
Ten curry leaves and few sprigs of fresh coriander leaves
One teaspoon each – cumin, minced ginger, peppercorn, turmeric and salt
Two tablespoons – ghee

Dry roast yellow moong dal to pale brown on low heat, in an iron skillet. Remove, mix with Kerala red rice. Wash gently with water then drain quickly.

Prepare vegetables to bite sized pieces. My choice was – ridge gourd (turai), carrot, red bell pepper, one each and a fistful of fresh corn and peas. For spicy punch, I added 4 green chillies-finely chopped.

When you are ready to cook – heat ghee in a large, heavy-based pan.

Add curry leaves first and then cumin and ginger. Saute to gold color.
Add the cut vegetables, coriander leaves. Saute for about 5 minutes.
Add the Kerala red rice and moong dal.
Add 6 cups of water and 1 cup of milk.
Coarsely crush peppercorn and add along with salt and turmeric.

Mix. Cover and simmer on medium heat, stirring occasionally.

After about 20 to 30 minutes, the grains will be tenderly soft and there will still little bit of liquid (at least half cup) left in the pot. Turn off the heat at this stage and add the roasted cashews. Mix and serve this liquid kanji (ganji) like vegetable pongal immediately.

Vegetable Pongal ~ Our Afternoon Meal Today

Kerala Red Rice (Rosematta Rice) -Available in Indian grocery shops
Traditional Pongali – Recipe

Rice, moong dal, peanuts, jaggery and ghee rule the kitchen during Sankranthi in our homes.

For bhogi, pulagam (rice + split moong dal + salt) is the main dish, not pongali (rice + yellow moong dal + salt), and three peanut based recipes are prepared for pulagam.

Peanut-jaggery chutney,
Stuffed brinjal curry with peanuts and
No boil, cold peanut rasam (Peanut pacchi pulusu)

And the meal begins with prasadam – either jaggery rice pudding or sweet pongali. See, the whole kitchen revolves around rice, moong dal, peanuts, jaggery and ghee during Sankranthi.

Even though I grew up on this tradition, I rarely prepared them all for Sankranthi here. Because, for two people it’s lot of food and one also needs deep appetite to enjoy them. The whole combination is heavy and would make one sleepy in a minute. But yesterday I dared and cooked everything for Sankranthi. I was shivering 24 hours of day under Seattle’s arctic cold blast – God, I needed some rich food. So the rice, moong dal, peanut and ghee extravaganza.

Pulagam, Stuffed Brinjal Curry with Peanuts, Peanut Pacchi Pulusu, Peanut-Jaggery Chutney & Ghee

Pulagam Recipe

1 cup split moong dal
1 ½ cups rice
6 cups water
1 teaspoon salt

Wash the rice and split moong dal together, once or twice, until the water is clear. Take them in a pressure cooker or in a big pot. Add 6 cups of water and a teaspoon of salt. Mix and simmer for about 20 to 30 minutes, stirring in-between or simply pressure cook to soft, falling apart stage.

Serve hot with peanut chutney/stuffed brinjal curry/peanut pacchi pulusu along with generous amounts of ghee for a festive meal or with homemade yogurt for an easy on stomach, light meal.

Sona Masuri Rice, Split Moong Dal and Salt ~ Ingredients for Pulagam

Preparing pulagam during Sankranthi is a Nandyala tradition.

I rarely watch Telugu and Hindi movies these days. Back in my teens and twenties, I was quite a moviegoer. Minimum 4 to 6 movies per month, yes that big of a fan. Not anymore. Once enjoyable dramas have now became too much to bear and boring. I get my dramas from current events these days. But I do remember few movies from yesteryears. One such film is Amitabh Bachchan and Sridevi‘s “Khuda Gawa” (God is My Witness) (1992). The movie was shot in then somewhat peaceful Afghanistan. The mountains, the pass – the landscape was breathtakingly captured in that movie and made a memorable impression on my mind.

Recently when I was asked to try out a meatless Afghan recipe from an Afghanistan cookbook by a friend, I immediately replied ‘yes’. Split peas and whole baby okras (leta bendakayalu) cooked to tender in tomato – dill sauce. I tried this recipe two months ago for the photo shoot for NPR. Few additions to taste; now, it’s a regular preparation at my kitchen. Like our sambhar and moong dal aamti, this tasty stew can make a decent meal by itself. This also can be eaten with rice or naan.

Recipe:

3 cups of split peas soaked in hot water for about one hour
12 to 15 tender baby okra of small finger length – ends removed
6 ripe tomatoes, finely chopped
1 red onion or 2 shallots, finely sliced
¼ cup of fresh dill (acquired taste, optional and avoid if you don’t like dill)
1 tsp each -salt, chilli powder, turmeric and dhania (coriander) powder
1 tsp of oil

Heat oil in a saucepan. Add and cook onions and tomatoes until they soften. Mush them by pressing with a back of big spoon. To this sauce, add okra, dill, split peas, all the seasoning and two cups of water. Cover and simmer the whole thing for about 20 minutes on medium-low heat. Until okra and split peas become tender and the stew reaches the thickness you desire. Serve warm.

Pot of Okra and Split Pea Stew
Warming up Winter Days ~ for Rosie’s “Spice is Right” Event

Recipe source and adapted from –
“Afghan Food & Cookery: Noshe Djan” by Helen Saberi and from NPR’s Kitchen Window – “Discovering Afghan Cuisine, a World Away” by Vijaysree Venkatraman