Mahanandi

Coconut Water -Watermelon Juice

I brought home a juicy watermelon and a watery coconut yesterday. Usually I hesitate to buy coconuts here because three out of four are spoiled. But this one was not only huge in size but also had sweet water inside. I wondered how it would taste if I mixed watermelon juice and coconut water, and I tried it. As I expected, it was wonderful. Watermelon and coconut complemented each other resulting in a refreshing delight. Drinking the drink was like feeling a cool breeze on a hot summer day. Probably I should apply a patent on this.:)

Recipe:

Break a coconut with a hammer. Catch the water in a big pitcher.
Cut watermelon into small cubes.
Take watermelon in a blender. Add coconut water. Mix until smooth.
Pour into a glass or earthenware pitcher. Refrigerate or place in a cool place for about half an hour.
Enjoy this natural, sweet juice with your meal.

Fresh Coconut Water (Kobbari Neeru, Tenkaya Neellu)

Juicy Watermelon and Sweet Coconut Water

Coconut-Watermelon Juice Health Labels:
Vegan, Raw and Wholesome Food
Coconut water: Cooling, Cleansing, Cures Pitta and Vata Dosha
Watermelon juice: Excellent source of Vitamin C

Holi Ki Shubhkamnaye!
(Photo by Singari Vijay)

Good Reads and Finds:

The Call of the Kitchen ~ Khabar from Mandira of Ahaar
Palak Tofu and Phulkas : Indo-Japanese Culinary Exchange
Simple Pleasures ~ Homemade Butter
Living in Junk Food Country

Eggless Cooking for Eggless Baking
Rainbow ~ A Mixbag Blog of Amchigele, Living in Tokyo

Assortment of Fruits ~ Plums, Apple and Ruby Orange

We, my walking partner and I, march through Pike Place to return home. We have noticed that everyday between 2 and 4 in the afternoon, bags of produce would be available at some stalls in one dollar bins. Each bag contains an assortment of fruits, vegetables or greens. The produce is usually a day or two old, most of it looks good and edible. The assorted fruits photographed above are from yesterday’s catch. I bought them for one dollar and my walking buddy purchased a bag of spring salad mix. She prepared turkey wrap with salad for supper and me a fruit chaat for dessert. I found the plums ripe and juicy. Royal Gala apple firm and sweet. Ruby orange juice tartly-sweet. I added little bit chaat masala to the cut fruits and tossed them together. Fruit chaats are always popular and this juicy, sweet version is no exception. Colorful and satisfying, this delightful treat turned out to be the highlight of our meal experience.

Recipe:
(Use your favorite fruits in this recipe, if you prefer.)

5 plums – peel the skin. Halve. Remove the seed. Slice to small
1 apple – peel, core and slice to bite-sized pieces.
Ruby orange – cut and squeeze the juice
¼ teaspoon each – salt, black pepper and amchur powder

Take salt, black pepper and amchur in a mortar. With a pestle gently mix them together. This is chaat masala, my version. You could also add cumin to the mix.

Take the fruits in a bowl. Pour over the ruby orange juice. Sprinkle the chaat masala. Add honey or sugar if you like. Toss. Spoon the chaat into cups. Enjoy. Makes two to four servings.

India Inspired Fruit Chaat with Plums ~ Welcoming Seattle Spring

Fruit Chaat – Health Labels:
Traditional India-Vegan, Raw and Wholesome Food
Plums, what are they good for?: Health Benefits

Pudina Pachadi with Dill-Rava Idlies ~ Brunch Today

This is the recipe that made a Pudina convert of me. My ammamma (grandmother) served it one fine morning many moons ago with moonlight like idlies and that was it. The same exact recipe has been followed by my mother and now by me. Combine our ages, the recipe must be at least hundred years old. Only thing that has changed is the method of grinding, from mortar and pestle to Sumeet mixer.

Recipe:

1 bunch fresh pudina (spearmint)
1 onion and 4 green chillies
Marble-sized tamarind pulp
1 tablespoon peanut oil
¼ teaspoon cumin
½ teaspoon salt, or to taste
½ cup roasted, unsalted peanuts

Soak tamarind in quarter cup of warm water for about ten minutes to soften, so that it can blend well. Meanwhile wash and pluck the pudina leaves and also tender stems. (Two cups tightly packed.) Peel and slice onion to big chunks. Cut chillies to two pieces.

Heat oil in a cast-iron skillet to a smoking point. Add and toast cumin for few seconds. Add the onion and chillies. Saute to pale brown. Remove to a plate. Then in the same skillet, add the pudina and saute until leaves collapse. Remove to a plate. Wait for the contents to reach room temperature.

Take peanuts in a Sumeet style mixer or blender. Pulse for few minutes. Then add the roasted onion, chilli, cumin and mint leaves. Also salt and the tamarind along with the water it soaked in. Puree to smooth paste. Add water if necessary, about another half cup for easy blending.

Pudina pachadi is best eaten the day it is made. It is good with a variety of savory recipes. Adds a refreshing minty sparkle when eaten with breakfast items like idly, dosa, upma and pongal, and also when applied on chapati, roti or when mixed with rice and dal.

Roasted Peanuts, Mint, Onion and Chillies in a Cast-iron Skillet…
Pudina Pacchadi with Dill-Rava Idlies

Health Labels:
Traditional India-Vegan, Amma
Mint: Rich source of Iron, Vitamins. More here.
Peanuts: Good source of heart-healthy monounsaturated fats and Vit E
Cumin and Chillies: Aid digestion and well-being

Brown Basmati and Fresh Methi

Nutritional supplements and natural herbal remedies don’t have to be in capsule form. Example is this healing herbal rice I have prepared for our meal yesterday.

Three types of fresh herbs with potent medicinal properties and brown basmati, a nutritionally supreme rice are cooked together. The result –

a tasty and tantalizing herbal basmati.

Possessing great inner strength and capable of exerting strong nutritional benefits, this herbal rice with healing fire in its heart is the kind of meal that would provide a nourishing surround to a flourishing imagination.

Healing Herbal Rice with Potato Kurma ~ Celebrating St. Patty’s Day

Recipe Details:

Artisan Food: Healing Herbal Rice
Ingredients: Brown Basmati, Methi, Mint and Dill
Skill level: Easy. From Novice to Expert
Labels: Vegan, Wholesome, Herbal and Iron rich Food
Price: $2.00
Format: PDF

How it Works: After payment via Paypal, PDF file will be emailed to you to download the recipe. For any questions about the recipe or the download process, please email me at mailmahanandi@gmail.com .

Artisan Food Aim and Purpose:

“Artisan Food ~ Revenue through Recipes” program aims to raise money, however small the amount, to support the children at Swami School at Nandyala. This will also lend a sense of purpose to my food blogging, and help me feel like I am accomplishing something through my activity in this Web world.

Previously in Artisan Food:

• Avocado Annam
• Chestnut-Lentil Soup
• Maamidi Thokku Pacchadi

Artisan Photo Gallery

Flavors of Life: Infini-tea
Painting by Sree (Colored Pencils on Paper)

I actually have ALL these flavors of tea in my pantry! The lemon/mandarin flavors are quite refreshing. The berries are better drunk with ice and the choco-vanilla ones with milk. I haven’t figured out how the tropical ones go. Its ‘pretea’ complicated you know. Some (green tea) are to be ‘infused’ and mixed, others plain boiled… The other day I served hot peppermint tea to my old uncle, a connoisseur of beverages and he said “we can do without that one.” Wasn’t Tea supposed to be a refreshing beverage? Like Lipton Taaza… But I even have a ‘SLEEPYTIME’ tea! I am certain it won’t be long before we have coffee flavored tea. 🙂
By the way there is a tea parlor by the name Infinitea in Bangalore.

~ Sree

Flavors of Life: Introduction
Flavors of Life, Previously:

Fresh Pudina (Mint) Leaves and Gunpowder Tea

In the midst of pressure-packed day, there is nothing like taking a breather with a warm cup of chai.

I wanted something new that would relax and refresh. Pudina chai sounded soothing.

A glass of water, a teaspoon of gunpowder tea, six freshly plucked pudina leaves and few drops of milk. Ten minutes of gentle simmering on stove-top and then straining out the seeped pudina-tea mixture. There it is, pudina chai sweetened with honey. My ॐ for today.

A Cup of Pudina Chai to Refresh the Senses

Tea Finds:
Daily Ritual ~ A Cup of Chai
North African Mint Tea (Without Milk)
Green Tea (Gunpowder or Pearl tea) Health Benefits

Broccoli Rabe (Rapini) ~ from Pike Place Market

The most confusing area of western vegetable market is the endless array of similar looking greens. A lot of them look same except for few. There are pea shoots, which are seasonal, easy to identify and usually appear in spring for few weeks. Then there is broccoli rabe. If you think broccoli is intimidating, look at broccoli rabe. Spiked, strong curly leaves and small broccoli like blooming buds with yellow flowers – it’s one unique green.

This is my first time with broccoli rabe and I found the leaves little bit bitter with strong leafy taste. To mellow out the bitterness, to the plain saute, I have added the friendly peas and potatoes to the greens. Red chilli flakes, shallots and coconut addition brought a nice accent. Broccoli rabe saute with Sona Masuri rice and tomato dal – it was a hearty meal. But I still think it takes a certain kind of bravado to pluck the broccoli rabe from ground and offer them in market place.

Broccoli Rabe with Rice, Tomato Dal and A Mug of Buttermilk ~ Meal Today

Cut broccoli rabe into large chunks. Discard stout stems, and rinse the leaves with water. Peel potatoes and cut to small cubes. Finely chop shallots lengthwise.

In a large skillet, heat oil. Add and toast cumin and mustard seeds. When seeds start to pop, add the shallots, potatoes and peas. Saute them to tender. Sprinkle the chilli flakes, coconut, and turmeric. Then add the broccoli rabe. Cook until the leaves collapse. Sprinkle salt and mix. Serve over rice or chapati. A side dish like dal or sambar always helps to fill the protein void.

For Label Conscious:
Vegan, Anemic-friendly
Broccoli Rabe – Iron and Vitamins
Potato and Peas – Carbohydrates
Spices – Aids digestion and well-being

Upma with rice flakes or poha, also known as “Atukula Upma” in Telugu, is a favorite at thousands of road-side stalls specializing in serving quick meals in Andhra, India. The preparation starts with sautéing of vegetables, seasoning and then moistened poha is added. Cilantro, lime juice and roasted peanuts are the garnish, and it is served hot with a side order of coffee or tea. For centuries, this common food fare is a “fills the belly and wards off the hunger” kind of morning meal whether one works as a tenured servant or as a daily laborer.

For our meal today, I have prepared the upma with rosematta poha. The red colored rosematta rice grains which have been parboiled, are flattened by heavy rollers, then dried naturally. This produces coral colored rosematta poha with pronounced nutty taste, which is just addictive. Keeping up with the upcoming season and the festivals, I have added green chickpea sprouts and pistachios to upma. Coral and green, it was a good meal.

Rosematta Atukulu and Green Chickpea Sprouts

Recipe:
(makes a sparse meal for two)

2 cups Poha (atukulu, rice flakes)
1 red onion or 3 small shallots – finely chopped
3 – Indian or Thai variety green chillies – finely chopped
1 cup – chickpea sprouts (small brown or green variety)
¼ cup – roasted and unsalted pistachios (or peanuts)
¼ cup – finely chopped fresh cilantro leaves

for seasoning:
1 tablespoon – peanut oil
1 tablespoon – urad dal – toasted dal tastes wonderful in upma
¼ teaspoon each – cumin and mustard seeds
1 sprig – fresh curry leaves
¼ teaspoon – turmeric
Salt and lime juice to taste

Heat oil in a wide skillet. When oil starts to shimmer, add and toast curry leaves, urad dal, cumin & mustard seeds- in that order. When seeds start to pop, add the onion, chilli and chickpea sprouts. Saute to tender, for about five minutes.

Add the pistachios and cilantro. Sprinkle turmeric and salt. Mix.

While they are cooking, add poha to water and submerge for about 30 seconds. Quickly drain into a colander, or with your hands remove and add the poha to the skillet. (This is done to moisten the poha and do not keep them in water for long. They’ll lose the bite and turn to mushy.)

Toss to mix, and stir-fry for two to three minutes. Serve hot.

Worshipping the Verdant Season with Coral Atukula Upma

Health Labels:
Traditional India-Vegan, Diet-friendly
Rosematta Poha: Carbohydrates, the complex kind
Chickpea Sprouts: Protein and Vitamins
Pistachios – Hormone-free fat
Spices – Digestion-aid and for well-being

Notes:
Tomatoes, beans, grated fresh coconut etc are also added to the poha upma.
Rosematta poha, purchased at Apna Bazar, Bellevue, WA.
Rosematta Poha Snack – the sweet kind, from Kerala.

Sorakaya Sanagabedala Kura

I love this 20-minute preparation very much. The pale green beauty, Sorakaya is simply seasoned to show off its supple texture and slight sweet flavor. Like many recipes from my home, Nandyala, the flavoring is daal. And in this dish it’s the tasty and healthy chana dal. Not only traditional, recipes like these are also waist-friendly and stamina building. They will be part of my diet and featured frequently at Mahanandi, as I start to prepare for my trip to India late this summer.

Cook this kura with young and fresh looking sorakaya for best results.

Recipe:

Soak quarter-cup chana dal in water for at least 30 minutes.

Peel the skin, and cut the sorakaya (bottle gourd) into half-inch cubes. (I added 3 cups.)

In a pot, add and heat a teaspoon of oil. Add a pinch each cumin and mustard seeds. And also a pinch of asafoetida (hing, inguva). When the mustard seeds start to pop, add the rehydrated chana dal. Stir-fry for about two minutes.

Then add the bottle gourd cubes. Sprinkle ¼ teaspoon turmeric and ½ teaspoon red chilli powder. Also about quarter cup of water. Mix. Cook, covered on medium-heat, until the white bottle gourd cubes turn to translucent pearl like.

Stir in quarter teaspoon salt and a teaspoon each – jaggery and coconut gratings. Mix and cook for few more minutes. Serve immediately. (Sorakaya Kura is a wet preparation, but with no sauce or gravy.)

To serve, heat a chapati. Place a big spoonful of kura in the middle and spread, leaving about an inch border. Fold and roll to wrap. Eat.
(Sorakaya kura is good with chapati only, and not that good with rice.)

Health Labels:
Vegan, Waist-friendly
Sorakaya (bottle gourd): Pitta pacifying vegetable
Chana dal: Known for its anti-diabetic properties
Spices-cumin, mustard seeds, hing, turmeric – aid digestion and well-being

Sorakaya Kura Wrapped in Chapati, with Steamed Carrots on the Side ~ Meal Today

Spring Flowers on a Sidewalk ~ A Scene Captured from my Daily Walk

Flower Cookery:

Banana Flower Salad
Banana Flower Vada
Coconut Flower Biscuits
Homemade Perfume with Fresh Flowers
Rose Petal Sandwich
What Color Flower are You? – 5 question quiz

Jalfrezi (Jal=spicy, frezi=suitable to diet) like its name suggests, is a diet-friendly preparation. I call it company food. When friends drop by unexpectedly, if I have peppers at home, then jalfrezi it is. With rice or chapati, it makes a quick and decent meal. The vegetarian version of jalfrezi is commonly prepared with paneer, peppers, onion and tomatoes. For today’s meal, I replaced the paneer with tofu. As you may already know, tofu enjoys vibrant vegetable supporting company. And in jalfrezi, the jazzed up tofu sure tasted good.

Tofu and Bell Pepper

Recipe:

Preparation is like saying one, two, and three. That easy.

Cut a red onion, two tomatoes and one big bell pepper into chunks of one-inch size. Slit a chilli pepper lengthwise to two or four thin pieces. Cut extra-firm tofu into one-inch cubes.

In a skillet over medium-high heat, heat a teaspoon of oil. Add and toast a pinch of cumin. Add onions, tomatoes and peppers. Grate a half-inch piece of ginger over the skillet. Stir-fry for about five minutes, until the vegetables begin to soften. Sprinkle the turmeric, salt and garam masala powder to taste. Mix, and then add the tofu cubes. Keep the heat medium, and cook for another couple of minutes. Garnish with cilantro leaves and lime juice. Serve hot with chapati or rice.

Tofu Jalfrezi with Chapati ~ Meal Today

Jalfrezi, the tech type.

~ Indira
(Busy days. See you again on Sunday.)

Green, Unripe Mango (Maamidikaya)

Source : Amma, India.

A showcase example of traditional raw cuisine with unripe mango.

Sweet, Sour and Spicy.

Centuries-old method. Still prepared to this day in old-ways. Still excellent.

A Pacchadi, with a piquant freshness.

That is Maamidi Thokku Pacchadi. My tribute to the artisans of yesteryears.

Maamidi Thokku Pacchadi

Artisan Food : Aim and Purpose

Details:
Artisan Food: Mango Thokku Pacchadi
Ingredients: Unripe Mango and tadka ingredients
Equipment Needed: A good-sized, stone mortar and pestle
Skill level: Willing to work upper-arm muscles for 5 minutes
Labels: Amma, Authentic Andhra, Vegan, Raw Cuisine
Price: $2.00
Format: PDF

How it Works: After payment via Paypal, PDF file will be emailed to you to download the recipe. For any questions about the recipe or the download process, please email me at mailmahanandi@gmail.com .

“Artisan Food ~ Revenue through Recipes” program aims to raise money, however small the amount, to support the children at Swami School at Nandyala. This will also lend a sense of purpose to my food blogging, and help me feel like I am accomplishing something through my activity in this Web world.

Previously in Artisan Food:
Avocado Annam
Chestnut-Lentil Soup

Artisan Photo Gallery

~ Indira

Green, Unripe Mango and Vadu Mango ~ For this Week’s Indian Kitchen

~ Indira

Flavors of Life ~ Candy Clouds
Painting by Sree (Colored Pencils on Paper, 5″x6″)

The heavenly feel of cotton candy melting in the mouth on a happy, fun-filled holiday cannot be matched by any other gastronomic delight. I have dreamt of these. Yes, I dream of food very frequently.:) I must add that these not only make my taste buds feel wonderful, I get a warm, tingly and happy feeling in my heart too. Oooooh, that’s enough mush. 🙂 I wonder what it is about us girls and candy and pink!

~ Sree

Previously on Flavors of Life: