Aloo Tikki

We recently went to an Indian chaat place and I set out to try something different than my all-time fav, Bhel Puri. I scanned the menu for over 5 minutes, and Aloo Tikki caught my eye.

The ingredients looked interesting... really interesting that I set out to experiment my own version of Aloo Tikki over the weekend :) And it is not that big a deal to make your own.... here you go!


Cooking Time: 30 mins (does not include the time taken to boil the potatoes)

Note: I had some leftover Chana Masala from the previous evening, and that added to the flavor

Ingredients (for 6 tikkis)
Boiled Potatoes - 2, large
Egg - 1 (optional)
Bread crumbs - 4 tbsp or more to coat the tikkis
Turmeric Powder - 1/4 tbsp
Garam Masala - 1/2 tbsp
Corriander Powder - 1/2 tbsp
Chilli powder - 1/4 tbsp
Corriander leaves to garnish
Oil to deep fry
Salt to taste

Preparation

• Peel the skin from the boiled potatoes. Mash them in a large bowl
• Add turmeric powder, garam masala, corriander powder, chilli powder, corriander leaves and salt to the mashed potatoes. Continue to mash to make a dough
• Knead them into small cakes (as shown in the picture). Depending on the size of the potatoes, you may get about 6-8 cakes
• Break the egg and whisk it well. In parallel, take the bread crumbs in a small plate
  
• Dip each cake into the egg, then bread crumbs, and set aside (preferably in a foiled tray / plate)
• Heat oil in a kadai
• Fry each cake (now coated with egg and bread crumbs) on both sides till it turns golden brown
• Serve warm with ketchup. Tastes great with chana masala and freshly chopped onions on the side

Source: Kutti Geetha

Bread Uppuma

Simple and delicious meal that can be enjoyed as breakfast / tiffin / dinner!


Cooking Time: 10 mins

Ingredients (for two)
White Bread - 6 slices
Onion - 1/2 (US size; finely chopped)
Tomatoes - 2 (finely chopped)
Green Chillies - 1 (finely chopped)
Turmeric Powder - 1/4 tbsp
Curry leaves - 5
Mustard Seeds - 1/2 tbsp
Split Urad Dal - 1/2 tbsp
Chana Dal - 1/2 tbsp
Jeera - 1/2 tbsp
Oil - 1 tbsp
Corriander Leaves to garnish
Salt to taste

Preparation

• Cut the bread slices into cubes of 1 inch and set aside
  
• Heat oil in a kadai
• Add mustard seeds, split urad dal, chana dal, jeera and curry leaves. Saute for 30 secs
  
• Add chopped onions and fry till golden brown
• Add green chillies and chopped tomatoes. Saute for 30 secs
• Add turmeric powder and salt. Saute for 30 secs. Let cook for 2 mins
• Add the bread cubes and saute to mix the ingredients
• Close the kadai with a lid. Turn off the heat and leave the kadai in the same stove
• After 5 minutes, garnish with corriander leaves. Serve warm

Source: Periya Pappu

Lemon Rice

A typical South Indian meal, that is well known for its simple flavor and the ease of preparation.

Cooking Time: 10 mins (does not include cooking time for rice)

Ingredients (for two)
Basmati / Raw Rice - 1 cup
Turmeric Powder - 1/4 tbsp
Lemon Juice - 2 tbsp
Mustard Seeds - 1/2 tbsp
Split Urad Dal - 1/2 tbsp
Chana Dal - 1/2 tbsp
Jeera - 1/2 tbsp
Curry Leaves - 8
*Green Chillies - 2 (small size; finely chopped)
Cashewnuts - 4
Oil - 1 tbsp
Corriander Leaves to garnish
Salt to taste

Preparation

• Cook rice and set aside to cool
• Heat oil in a kadai. Add mustard seeds, split urad dal, chana dal and saute for 30 secs
• Add jeera, curry leaves, green chillies and cashewnuts. Saute for 30 secs
• Add turmeric powder and within 10 secs, add the cooked rice
• Saute the ingredients well till the turmeric yellow spreads evenly
• Add lemon juice and salt. Saute for 30 secs
• Turn off the heat and set aside to cool. Garnish with corriander leaves
  
• Serve warm / room temperature with potato fry / BBQ chips / pickle

Tip: Substitute rice with poha (aval) and enjoy the taste and the ease of cooking! Poha can be cooked by simply soaking it in water for 5 mins. Once done, simply add it like rice in this recipe. Close the kadai with a lid for 5 mins before serving. Thick poha tastes better than the other varieties.

*Use dry red chillies if you do not prefer green chillies

Source: Periya Pappu

Yam Podi-Maas

Some families call this 'masiyal' ... some call it 'podi-maas'. Bottom-line : it's a simple side dish that adds flavor to any meal !


Cooking Time: 30 mins

Ingredients (for two)
Golden Yam - 2 (large)
Mustard Seeds - 1/2 tbsp
Split Urad Dal - 1/4 tbsp
Chana Dal - 1/4 tbsp
Jeera - 1/4 tbsp
Curry leaves - 8
Oil - 1 tbsp
Salt to taste

Preparation

• Boil the yams in pressure cooker (3 whistles) or microwave (for 15 mins). Set aside to cool
  
• Once the yams cool down, peel the skin and mash them using a spatula
  
• Heat oil in a kadai. Add mustard seeds, split urad dal, chana dal, jeera and saute for 30 secs
• Add curry leaves and saute for 10 secs
• Add the mashed yam and salt. S for 1 min
• Turn off the heat and set aside to cool
• Serve warm with Rice and any sambar / kootu

Substitute yam with potatoes. Tastes yumm with rotis / puris :)

Source: Kutti Geetha

Venn Pongal

Another classic Tamil Nadu recipe, that is really simple to cook!


Cooking Time: 20 mins

Ingredients (for two)
Raw Rice - 1 cup
Moong Dal - 1/2 cup
Jeera - 1/2 tbsp
Whole pepper - 1/2 tbsp
Cashews - 6
Curry leaves - 8
Ghee - 1 tbsp
Salt to taste

Preparation

• Heat ghee in a pressure cooker
• Add jeera, curry leaves, whole pepper and cashews.Saute for 1 min
• Add rice and dal. Add salt and saute for 30 secs
• Add 6 cups of water and pressure cook for 3 whistles
• Turn off the heat and set aside to cool
• Serve hot with sambar and coconut chutney!

Source: Periya Pappu

Coconut Rice

A traditional Tamil Nadu recipe that is extremely simple to cook!


Cooking Time: 10 mins (does not incl the time required to cook the rice)

Ingredients (for two)
Rice - 1 cup
Grated coconut - 1/4 cup
Mustard - 1/2 tbsp
Jeera - 1/2 tbsp
Split Urad Dal - 1 tbsp
Chana Dal - 1 tbsp
Dry Red Chillies - 4
Curry leaves - 6
Oil - 1 tbsp
Salt to taste

Preparation

• Cook 1 cup of rice and set aside to cool
• Heat oil in a kadai and add mustard
• Once the mustard starts to splutter, add jeera, split urad dal, chana dal
• Wait for 10 secs and add dry red chillies and curry leaves
• Add grated coconut and saute for 1 min in medium heat (If using frozen coconut, thaw the coconut in microwave for 30 secs before adding it to the kadai)
• Add the cooked rice and mix all ingredients well. Add salt to taste
• Turn off the heat and set aside to cool. Tastes YUMM with pappadam!

Tip: Substitute rice with poha (aval) and enjoy the taste and the ease of cooking! Poha can be cooked by simply soaking it in water for 5 mins. Once done, simply add it like rice in this recipe. Close the kadai with a lid for 5 mins before serving.

The one in the picture was cooked using poha. Thick poha tastes better than the other varieties.

Source: Periya Pappu

Macaroni Masala

Experimented during good old college days in Chennai... another all-time fav italian food, cooked desi style! ;-)


Cooking Time: 20 mins

Ingredients (four servings)
Small Shell Pasta - 3 cups
Sliced Button Mushrooms - 1 cup
Beans - 1/2 lbs
Onions - 1/2 (US size), finely chopped
Tomato - 1, finely chopped
Olive Oil - 1 tbsp (I use the extra light one)
Turmeric powder - 1/4 tbsp
Garam Masala powder - 1/4 tbsp
Corriander powder - 1/4 tbsp
Garlic - 4, finely chopped
Corriander leaves - to garnish
Salt to taste

Preparation

• Cook the pasta shells per package instructions. Drain excess water and set aside to cool
  
• Heat the olive oil in a kadai. Add the onions and fry till golden brown
• Add the chopped garlic and saute for 30 secs
• Add the chopped tomatoes and saute for 1 min
• Add the sliced mushrooms and beans. Saute for 30 secs
• Add turmeric powder, garam masala, corriander powder and salt. Saute for 30 secs
• Sprinkle some water and close the kadai with a lid. Cook in medium heat for 15 mins, stirring occasionally
• Add the cooked pasta and stir well to mix all ingredients
• Garnish with corriander leaves. Turn off the heat and set aside to cool
• Serve warm in bowls and enjoy the taste of Macaroni Masala !

Source: Kutti Geetha

Egg Curry

Cooking Time: 15 mins

Ingredients (four servings)
Boiled eggs - 6
Onion - 1/2 (US size), finely chopped
Tomatoes - 2, finely chopped
*Coconut milk - 1 cup
Ginger Garlic paste - 1 tbsp
Turmeric - 1/2 tbsp
Garam Masala powder - 1/2 tbsp
Corriander powder - 1/2 tbsp
Chilli powder - 1/2 tbsp
Oil - 1 tbsp
Jeera - 1/2 tbsp
Bay leaves - 2
Corriander leaves - to garnish
Salt to taste

*Available in grocery stores like Safeway, Ralphs, etc in small cans

Preparation

• Heat oil in a kadai. Add jeera and bay leaves
  
• Add the onions and fry till golden brown
• Add the ginger garlic paste and saute for 30 secs
• Add the tomatoes and turmeric powder. Saute for 1 min
• Add corriander powder, garam masala powder, chilli powder and salt. Cook for 5 mins. Saute occasionally
  
• Add a cup of coconut milk and stir for 30 secs. Simmer the stove and cook for 5 mins
• Slice each boiled egg into half and add to the above curry. Garnish with corriander leaves
• Turn off the heat and set aside to cool
• Serve warm with Chappathis or Parathas. Tastes good with Idiyappam too!

Tip: If the coconut milk is as thick as a paste, do not worry. It melts with heat :)

Source: Kutti Geetha

Chicken Keema Wrap

Proud to present my favorite recipe... a result of buying ground chicken over a weekend and experimenting it in my kitchen about a year back :)


Cooking Time: 20 minutes

Ingredients (six wraps)
Spinach Tortillas - 6
Ground Chicken - 2 lbs
Onion - 1/2 (US size; finely chopped)
Turmeric - 1/4 tbsp
Garam Masala - 1 tbsp
Corriander Powder - 1 tbsp
Chicken Masala - 1 tbsp
Chilli Powder - 1/2 tbsp
Ginger Garlic paste - 1 tbsp
Curry leaves - 8
Jeera - 1/2 tbsp
Salt to taste
Aluminium Foil - 6 (one for each tortilla)

Preparation

• Heat oil in a kadai and add jeera and curry leaves
• Add onion and fry till golden brown
  
• Add ginger garlic paste and saute for 30 seconds
• Add ground chicken and using a spatula, chop the chicken finely in the kadai (like how you kothu parata is done)
• The chicken will start changing color (from pink to white). Continue to chop them with the spatula till they resemble scrambled eggs (abt 10 mins)
• Add turmeric and saute for 30 seconds
• Add chicken masala, garam masala, corriander powder, chilli powder, salt. Stir for 30 seconds till all masalas are evenly distributed
• Close the kadai with a lid and cook for 10 minutes, stirring occasionally
• Turn off the heat and set aside to cool
• Heat a flat pan (the one you use for roti / dosa / pancake)
  
• Cook the tortilla like how you would cook a roti
• While cooking the tortilla, cut enough aluminium foil to hold the tortilla (ex: 1' x 1') and put it on a round food plate
  
• Transfer the cooked tortilla to the food plate
• Take desired amount of cooked chicken and place it in the center of the tortilla
• Roll per the instructions in tortilla packet (trust me, no rocket science!)
• Once done, roll the tortilla this time with the aluminium foil so that it holds the shape (and stays warm)
• Serve warm. No side dishes required
  

One tortilla is filling for most people. Two is hearty if you are really hungry!

Want to be creative? Cut the wrapped tortillas into half and make it a party plate! :)

Source: Kutti Geetha

Vegetable Fried Rice

Another simple recipe for you! I was 16 when I cooked this for the first time...and it remains my mother's fav meal till date! :)

Cooking Time: 20 mins

Ingredients (for two)
Basmati Rice - 1 cup
Beans - 100 gms
Carrot - 1 (big)
Potato - 1 (big)
Peas - 100 gms
Ghee - 2 tbsp
Cardamom - 3
Jeera - 1/4 tbsp
Bay leaf - 1
Salt to taste

Preparation

• Cut beans, carrot and potato thin and long
• Heat ghee in a pressure cooker. Add jeera, bay leaf and cardamom
• Add the cut vegetables, peas and saute for 1 min
• Add the washed basmati rice
  
• Add salt and 2 1/2 cups of water. Stir again
• Pressure cook for 3 whistles. Turn off the heat and set aside to cool
• Serve hot with raita or any spicy curry

Source: Kutti Geetha

Dosai

Ingredients (makes 30 dosas)
Idli Rice - 2 1/2 cups
Raw Rice - 1/2 cup
Urad Dal - 1/2 cup
Poha (Aval) - 1/2 cup
Fenugreek Seeds - 1 tbsp

Preparation

• Soak all ingredients for 4 hours
• Take a blender / grinder and grind the ingredients, with enough water to get desired consistency (I do it in 3 batches, hi-speed using my 16-speed blender)
  
• Transfer the batter to another vessel. Add salt
• Close with a lid and set aside for 4-6 hours
  
• Heat a griddle and pour round, thin, dosas. Serve with Sambar / Chutney

Source: Periya Pappu

Rava Kesari

A simple sweet that can make you feel 'close to home'


Cooking Time: 15 mins

Ingredients
Rava - 1 cup
Sugar - 1/2 cup
Cashew Nuts - 8
Raisins - 10
Ghee - 4 tbsp
Green Cardamom Powder - a pinch
Food color (yellow/orange) - a pinch

Preparation (4-6 servings)

• Heat 1 tbsp of ghee in a frying pan
• Add rava to it and fry till it turns yellowish-brown. Keep the roasted rava aside
• In the same pan, heat 2 1/2 cups of water
• Once the water comes to a boil, add cardamom powder and food color
  
• Add the cooked rava to the boiling water.Stir slowly for 5 minutes
  
• Add sugar while stirring slowly. Continue stirring for another 5 minutes
• Add 2 tbsp of ghee. Stir for 1 min
• Turn off the heat and set aside to cool
• In a small fry pan, heat 1 tbsp of ghee
• Once the ghee melts, add cashew nuts and raisin. Saute for 30 seconds
• Empty contents into the larger pan that has rava kesari

Can be served warm or at room temperature, as desired (I like it chilled) :)

Source: Periya Pappu

Keerai (Spinach) Kootu

A traditional meal of every Tamilian household :)

Cooking Time: 30 mins

Ingredients (four servings)
Cut Spinach - 1/4 kg (abt 1/2 lbs)
Moong Dal - 1 cup
Grated Coconut - 1/2 cup
Turmeric - 1/2 tbsp
Oil - 1 tbsp
Mustard - 1/4 tbsp
Jeera - 1 tbsp
Dry red chillies - 4
Asafoetida to taste
Salt to taste

Preparation

• Boil 3 cups of water in a medium saucepan and add moong dal to it
• Add turmeric, close the lid and let boil for 15 mins
• Add spinach and stir for 1 min
• Add salt and asafoetida. Close the lid and let boil for 10 mins
• Turn off the heat and set aside to cool
• In a small fry pan, heat oil
• Add mustard, jeera and dry chilllies
• Turn off the heat and add grated coconut
  
• Empty the contents to the medium saucepan that contains spinach and moong dal. Stir for 30 seconds
• Serve hot with Rice and Pappd / Potato Fry
  

Tip: If you like the curry less thick, add a cup of water when you add spinach to the saucepan

Source: Periya Pappu

Adai

Another all-time fav recipe.... brings back good memories from our sweet little home in Chennai .... Fast to cook (compared to dosa batter), good to eat!


Ingredients (makes about 30 adais)
Idli Rice - 1 cup
Basmati Rice - 1 cup
Toor Dal - 1 cup
Urad Dal - 1/2 cup
Chana Dal - 3/4 cup
Moong Dal - 1/4 cup
Curry leaves - 5
Chilli powder - 1/2 tbsp
Asafoetida to taste
Salt to taste

Preparation

• Soak rice (all) and dal (all) for 2 hours
• Take a blender / grinder and grind the soaked rice and dal, with enough water to get desired consistency (I do it in 3 batches, hi-speed using my 16-speed blender)
  
• Add curry leaves and chilli powder. Grind again.
  
• Transfer the batter to another vessel. Add salt and asafoetida
  
• Heat a griddle and pour round, thin, adais. Serve with Aviyal / Chutney
  

Source: Periya Pappu

Yam Masiyal

Really simple to make... the cooking time is on the higher side mostly because yam takes a lot of time to cook. Periya Pappu's original recipe doesn't have yam and it takes about 1/2 the time to cook....but I like to add veggies to my meals wherever possible :)
Cooking Time: 40 mins
Ingredients
Moong dal - 1 cup
Yam - 1
Tamarind juice - 2 cups
Mustard - 1/4 tbsp
Fenugreek seeds - 1/4 tbsp
Dry red chillies - 4
Jeera - 1/4 tbsp
Curry leaves - 4
Corriander leaves
Turmeric powder
Salt to taste
Preparation (Four servings)

• Wash the yam, peel its skin and cut it into medium sized cubes
  
• Boil 2 cups of water
• Add a pinch of turmeric and 1 cup moong dal once the water comes to a boil
• Let boil for 15 minutes and turn off the heat. Close saucepan with a lid
• In parallel, heat 1 tbsp of oil in another saucepan
  
• Add mustard, fenugreek, jeera, dry red chillies, curry leaves and saute for a few seconds
• Add yam cubes, a pinch of turmeric and some salt to taste . Saute for 1 min
• Add tamarind juice and close saucepan with a lid
• Let boil in med-high heat for 20 mins
• Now take the cooked moong dal and mash it well with a spatula / blender (if you plan to use the blender, ensure that the dal has cooled down before popping it into your blender)
• Add the mashed moong dal to the tamarind / yam curry
• Let boil for 10 mins in medium heat
• Garnish with corriander and turn off the heat
  

Delicious with rice and poriyal / pappadam!
Source: Kutti Geetha, Periya Pappu

Egg Biryani

I can imagine the puzzled minds of those who have known me for a long time .... wondering what this brahmin girl is upto, posting recipes for egg biryani! Well, variety is the spice of life..and there's nothing permanent in life except change! :-D

P.S. Chicken/Lamb recipes to follow in the coming weeks!


Cooking time: 30 mins

Ingredients (4 servings)
Boiled eggs - 6
Basmati Rice - 2 cups
Onion - 1/2 (US size) - finely chopped
Garlic - 4 - finely chopped
Turmeric - 1/4 tbsp
Oil - 1 tbsp
Salt to taste

*For the masala
Cardamom - 6
Jeera - 1 tbsp
Cloves - 4
Bay leaf - 2
Dry red chillies - 3
Black pepper - 1/2 tbsp

*Don't have the time? The closest substitute is MDH Hyderabadi Biryani masala! ;-)

Preparation

• Grind the masala into a coarse paste using blender and set aside
• Heat the oil in a pressure cooker (no vessel, directly in the cooker)
• Add onions and fry till golden brown
• Add the garlic and saute for 30 seconds. Then add the turmeric and saute for 30 seconds
• Add the masala and salt. Saute for 30 seconds
• Add 2 cups of basmati rice and 4 cups of water. Stir well
• Close the cooker and pressure cook for 3 whistles
• Turn off the heat and move the cooker to a cooler spot (another griddle / table)
• Serve hot with boiled eggs and raita

Tip - Once the pressure leaves the cooker (takes about 20 mins after the heat is turned off), open the cooker, pop in the boiled eggs and close the cooker. Serve after 10 minutes. This adds extra flavor to the rice. :-)

Source: Kutti Geetha

Beans Poriyal w/coconut

A simple, no nonsense recipe...delicious with rice and curry / curd. I like it with hot rotis too (you got to try it to believe it) :-)

Cooking time: 20 mins

Ingredients (4 servings)
*Cut green beans - 1/2 kg
*Grated coconut - 1/4 kg
Mustard seeds - 1/2 tbsp
Split urad dal - 1/2 tbsp
Chana dal - 1/2 tbsp
Jeera - 1/2 tbsp
Dry red chillies - 2
Curry leaves - 4
Turmeric powder - 1/4 tbsp
Red chilli powder - 1/4 tbsp
Oil - 1 tbsp
Salt to taste

* As I always say, frozen veggies save a lot of time!

Preparation (for two)

• Heat oil in a kadai in medium heat
  
• Add mustard seeds and wait till they splutter
• Add split urad dal, chana dal, jeera, dry red chillies and curry leaves
• Add the cut green beans (if using frozen, do not thaw). Sprinkle some water
  
• Close the kadai with a lid and cook for 15 minutes, stirring occasionally. If you see the veggies getting burnt/sticking to the kadai, sprinkle some more water
  
• Add turmeric powder, red chilli powder and salt. Stir well
• Sprinkle grated coconut and close the kadai with a lid
  
• Turn off the heat and serve hot
  

Source: Periya Pappu

Veggie Pita Pocket

Welcome to my world of yummy hummus and pita! And note... two pockets do fill you up.... ideal as an evening snack if you have guests coming in .... or light lunch / dinner during those lazy days when you just want to munch something and watch TV.

P.S. His all-time fav!

Cooking Time: 5 mins

Ingredients (for 2 pockets)
*Pita bread - 1
*Hummus - 4-5 tbsp
*Garden veggie pattie - 1
Dried coconut powder - 2 tbsp (Thengai podi / Chammandi podi serves the purpose)

* Available at regular grocery stores like Safeway, Ralphs, etc. I generally buy the patties from Costco... they taste exactly like the veggie cutlets served in India :)

Preparation

• Microwave the pita bread in high heat for 1 min
• Tear it into equal pieces - you will notice it has a like a pocket like opening to stuff things inside
• Spread hummus evenly inside each pocket and sprinkle some dried coconut powder
• Microwave the veggie pattie per package instructions (the Costco one takes 30 secs)
• Stuff equal amount of veggie patties inside each pita pocket
  
• Apply hummus to seal each pita bread (now filled with veggie pattie)
• Sprinkle some more dried coconut powder
  

Want to pack some to-go? Simply wrap each pocket using aluminum foil or plastic food wrap, and you're all set! :)

Source: Kutti Geetha

More-Kali

A recipe so close to my heart and extremely simple to cook! Most families substitute tamarind with buttermilk, and hence the name more-kali. I have always enjoyed the tamarind version prepared by Periya Pappu and Dhadhimaa :)

Cooking time: 15 mins

Ingredients (for two)
Rice powder - 2 cups
Tamarind juice (enough to make a batter of medium consistency)
Oil - 1 tbsp
Mustard - 1/4 tbsp
Split urad dal - 1/4 tbsp
Green chillies - 2 (finely chopped)
Curry leaves
Asafoetida (Perungayam)
Salt to taste

Preparation

• Mix tamarind juice and rice powder to make a batter (medium consistency)
• Add salt and asafoetida to this mix
  
• Heat oil in kadai and add mustard. When the mustards splutter, add split urad dal, green chillies, curry leaves and fry for a few seconds
• Add the rice powder / tamarind juice mix to this, while stirring slowly
• The contents will start getting a little thick (like kesari). At this point, turn off the heat and set to cool
  

Apt for a quick evening snack or a lazy cook's lunch/dinner ;-)

Source: Periya Pappu, Dhadhimaa

Rava (Sooji) Kicchidi

A simple recipe for all ye rava (sooji) fans... and again, this is my version and I bet there are variations in ingredients / preparation method from home to home.


Cooking time: 20 mins

Ingredients (for two)
Rava - 1 cup
Onions (diced) - 1/2 (US size)
Tomatoes (diced) - 1
*Carrots (diced) - 1/2
*Peas - 1/2 cup
Oil - 1 tbsp
Mustard - 1/4 tbsp
Split urad dal - 1/4 tbsp
Jeera - 1/4 tbsp
Curry leaves - 4 or 5
Dry red chillies - 3
Turmeric - a pinch
Grated ginger - a pinch
Salt - to taste
Corriander leaves - to garnish

*Tip - Stock some frozen veggies. Most brands offer carrots and peas frozen pack, which will make your life a little easier at the kitchen :) And trust me, they are as fresh as the ones from farmers market!

Preparation

• Heat oil in a kadai and fry rava till it turns light brown
• Transfer contents to a food plate and let it cool
  
• Heat oil in the same kadai and put the mustard in it
• Once the mustard starts popping, add split urad dal, jeera, dry red chillies and curry leaves
• Add onions and fry till golden brown. Then add ginger and sautee for few seconds
  
• Add tomatoes and sautee for few seconds. Now add turmeric and sautee again. Let stay for 1 min
  
• Add carrots and peas and sautee for few seconds. If you are using frozen veggies, do NOT let them thaw. Simply transfer them to the kadai and they will thaw in seconds
• Add 2 1/4 cups of water and wait till it comes to a boil (takes about 10 mins). Add salt
  
• Add fried rava to this while stirring the contents slowly
• Let stay for 5 mins. Stir occassionally (too much stirring will mess up the consistency... so watch out)
• Turn off the heat and transfer the kadai to a cooler stove plate and cover with a lid
  
  

Garnish with corriander leaves before serving. Tastes yummy with chutney or Lays BBQ chips (for all of us dealing with a chips addict at home!)

Source: Kutti Geetha

Welcome aboard!

Ha-ha! Finally!!... it took so many years to pull myself together and start a blog to share my passion...Food !! (yeah...eating and cooking!)

And hey, I am not here to claim that I'm a great cook and all that blah... I'm here to share some recipes that I enjoyed from good ol' Madras days to colorful Seattle. All credit goes to my parents for teaching me the skills right from class III, Sudha Athai for teaching me to cook the right proportion of food be it for 2 or 20 (trust me, it isn't easy)... and now to the man of the house who is quite adventurous when it comes to tasting different varieties of food! :)

And for all those near n dear visiting this space, you must have heard me say this quite often 'The best thing on earth..Food!' :) So welcome aboard... and hope this space proves useful!