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August 15, 2008
9:27
Grilled mango chutney
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Grilling the fruits caramelizes the natural sugars in them. Grilled fruits and vegetables are a healthy choice that seduces the tastebuds. I had very ripe mangoes and I grilled them in my electric grill to make chutney using very few ingredients. My electric grill has non stick surface. Here is how I prepared.
Ingredients:
Ripe mangoes - 2 large
Ginger - quarter teaspoon grated
Green chillis or jalapeño - finely chopped - half teapoon
Salt as required
Lemon juice - half teaspoon (use only if the fruit is very sweet)
Oil spray
Method:
Peel the skin of the mangeos. Slice and discard the seed.
Heat the grill until the surface is very hot.
Spray oil on the surface.
Place the mango slices on grill.
Cook for apporximately 5 minutes on each side or until nicely browned with grill marks.
Remove mango from grill. Chop them finely and transfer it to a bowl.
Add the ginger, chillies, salt and lemon juice if required.
Stir and use as a spread for bread or use as a side for chapathi.
I did not use lemon juice since the fruit was already a little sour.
Suggestions:
You may choose to grill firm ripe mangoes since it will retain its shape and it is less messy.
If using the firm ripe mangoes, chop the grilled mangoes into small cubes, add other ingredients along with finely chopped red onions to make a tropical salsa.
This is my entry to Monthly Mingle - Grill It!
August 13, 2008
12:43
Beans carrot palya
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Beans and carrot palya is a very simple and delicious vegetable side for any south Indian rice variety. I have simply seasoned the microwave cooked vegetable with salt, mustard seeds and urud dal. Here is the recipe.
Ingredients:
Chopped green beans - 1 cup
Diced carrot - ¾ cup
Salt to taste
Oil for seasoning - 2 teaspoons
Mustard seeds - ¼ teaspoon
Urud dal - 1 teaspoon
Turmeric powder - less than ¼ teaspoon
Asafoetida powder - 1 pinch
Desiccated coconut - 1 tablespoon
Method:
Wash the carrot and beans together. Drain water and transfer it to a microwave container. I used the Microwave rice cooker.
Microwave on high for 8 minutes partially opened.
Heat oil in a kadai and add the mustard seeds. When it pops, add the urud dal.
When the urud dal turns golden, Reduce heat and add the cooked beans and carrot. Stir.
Add the turmeric powder, asafoetida powder and salt. Stir until even distribution.
Turn off the heat and garnish with desiccated coconut.
Enjoy this vegetable with rasam rice, sambar rice, curd rice or how ever you want. I sometimes wrap in with chapathi or just fill a bowl full of this palya and enjoy it as such.
This is my entry to
1. MEC - Potluck Party hosted by Srivalli of Cooking for all seasons
2. Independence Day theme hosted by Pooja of Creative Pooja.
Thank you Srivalli and Pooja for hosting the event.
August 09, 2008
11:22
Kitchen Khiladi competition in SF Bay area
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The Kitchen Khiladi cooking competion is held in SF Bay area conducted by Cancer Institute(WIA) Foundation, Inc., (100% Affiliated with Cancer Institute(WIA), Adyar, Chennai, India). All the doctors there are dedicated to give free care to poor cancer patients.To know more, please visit the website http://www.cifwia.org . This is the first year CIF is conducting a cooking competition and be a part of it. The show is conducted by volunteers of CIF Cancer Institute Foundation) which is affiliated to the Adyar Cancer Institute in Chennai.

About CIFWIA: Cancer Institute Foundation (WIA) is a US based organization (volunteer groups) dedicated to raise funds and support the Cancer Institute (WIA), Adyar in all aspects of Cancer Treatment and Research. The Cancer Institute WIA (Women India Association), Adyar, Chennai is One of A Kind Institution in India whose mission is to offer the best care when the disease strikes, regardless of who it is. The Institute has been delivering free cancer care for thousands of needy patients over the past 50 years. "Today, the Cancer Institute is the only free standing, non-profit, non-Government, autonomous institution that provides excellent care".
Kitchen Khiladi sponsored by: Madras groceries (Sunnyvale) and Hotel Bhimas (Milpitas).

First round: You cook at home and bring the sample for judging
Second round (semi finals) : Take all the ingredients and cook in front of judges
Third and final round (finals) : You cook there in front of audience and judges
Details here.
Do you want to show your cooking talents? Hurry up! participate in this wonderful competition. Don't miss this golden opportunity.

Click here to register. It is free. You might be the iron chef SF Bay area.
August 04, 2008
8:30
Pasta with Pesto and homemade Marinara sauce
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Pasta is one simple and delicious wholesome meal. Preparing a simple pasta dish is very simple. If you have few basic ingredients, a delicious wholesome pasta meal can be prepared with homemade marinara sauce. I have used whole wheat penne pasta and that makes the dish more healthy. Here is the recipe.
Ingredients: Whole wheat penne rigate pasta - half box (approximately 6 oz) - I used Ronzoni healthy harvest whole wheat blend penne rigate pasta
Canned tomato puree or canned crushed tomato - one and half cups ( or blanch 5 ripe large tomatoes and grind)
Garlic cloves - 5 (crushed)
Ground pepper - quarter teaspoon
Salt as required
Ready made fresh garlic and basil pesto sauce - 2 tablespoons
Olive oil - 2 tablespoons
Italian seasoning (dry) - a little less than quarter teaspoon

Pitted and sliced olives - handful
Parmesan cheese as required
Water - half cup
Method:
Cook the penne pasta:
Boil 2 quarts water with 2 teaspoons salt and add half box pasta. Stir occasionally. Cook until pasta is tender. When pasta is cooked, drain water using a colander. Keep is aside.
Preparing the sauce:
Heat olive oil in a saucepan and add the crushed garlic, ground pepper and tomato.
Allow the content to boil in medium heat. Stir occasionally.
When it is boiling, add the Italian seasoning, the pesto sauce, half cup water and quarter teaspoon salt.
Keep it partially closed and let it cook until the oil separates. Turn off heat.
Set the plate:
Take a scoop of cooked penne pasta in a plate. Add the prepared sauce on top. Top it with olives and grated parmesan cheese.

This pasta is my entry to the following events.
Food in colors - Red - event hosted by Sunshinemom of Tongueticklers.
A.W.E.D - Italian event hosted by Dhivya of Culinary baazar.
Herb mania - Basil event hosted by Ammalu of Ammalu's kitchen.
Thank you for hosting the wonderful events. Looking forward for the roundups.
August 01, 2008
15:01
Website not opening in internet explorer
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Dear readers,
For some reason, this website is not opening in the Internet explorer. I get a dialog box reading "Internet explorer cannot open the internet site ..... Operation aborted". I don't know the reason for this. Sorry for the inconvenience.
I am happy that this website works fine in firefox browser.
Thanks to my blogger buddy for bringing this to my notice.
Hope to solve this problem soon.
Mythreyee.
0:27
Announcing sweet series - chikki and laddu and roundup of sweet series - cool desserts
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Once again a huge hit. Thank you so much for pouring in the entries for the sweet series - cool desserts.

Before I present the roundup, I want to announce the next sweet series event for the month of August, 2008.

sweet series - Chikki and Laddu.

Please read the following rules before sending your entries.

Click here to learn about chikki

Laddus (not deep fried) - Laddus made of flour/rava/dal/nuts etc are accepted.
NOTE: Please do not send in entries that are deep fried. Please do not send in Burfi. They will come under a different category. There is a difference between chikki and burfi. Chikki is a made of pure Indian cane sugar called jaggery is heated and mixed it to nuts, sesame seeds or poha and shaping it before it hardens. There are three common types, with either nuts (mostly peanuts), sesame seeds, or puffed rice. Note that the jaggery is used only to coat the roasted nuts/sesame or crisp poha. Burfi is when the content is mixed continuously in heat and then laying it in a flat plate and cutting into diamonds after it cools a little.
1. Cook anything sweet that come under the category of this month - 'chikki and laddu (not deep fried)' and post the recipe with picture on your blog.

2. Multiple entries welcome. Your entries can be from your archives. All you need to do is edit that post and add a link to this announcement. But it will be really fun to create a new dish!

3. If you are sending from your archives, create a new post and add a link to your entries and this announcement. You do not have to rewrite the recipe. This is just to bring to the notice of your visitors, so they can send in their entries. - This is optional.

4. Feel free to use the logo.

5. The sweet needs to be vegetarian (no egg no meat).

6. Please send an e-mail to sweetseries at paajaka dot com with the following details on or before August 31,2008. (please copy the same format given below) * Subject Line: Chikki and laddu * Blog author: * Blog name: * Dish Name: * URL to the post: * A picture of the dish (250 pixel width).- Please send only JPG files.
7. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

8. The roundup of sweet series - chikki and laddu will be posted within one week after deadline. Thank you and looking forward to all your enthusiastic participation once again.

Here goes the roundup for Cool desserts. I thank each and every one who sent in their cool desserts. Thank you for the support.

Categories under cool desserts:

Payasam - Kheer - Phirni

Milk shakes - Fruit (no alchohol) cocktails -Ssmoothies - Juice

Ice cream - Kulfi - Gelato

Popsicle

Lassi

Fruit salads - custards - mousse

Sweet and sour spicy drinks

Payasam

Kesari Mishthan by Sheetal of My kitchen

Bengal gram payasam by EC of Simple Indian food

Mango payasam by Rekha of Plantain leaf

1001 sweet lassi by Ramki of One page cookbooks

Sorakaya Payasam / Bottle gourd Kheer by Suma of Veggie Platter

Semiya payasam by Vani of Illatharasi

Phirni by Vani of Illatharasi

Happala karadha paayasa by Padmajha of Seduce your tastebuds

Haal obbittu by Padmajha of Seduce your tastebuds

Paruppu payasam by Radhika of Tickling palates

Semiya payasam by Mythreyee of Paajaka recipes

Idichu pizhinja payasam by Mythreyee of Paajaka recipes

Cornflakes kheer by Sujatha of Spicy kazhana

Milk shakes - Fruit (no alchohol) cocktails -Smoothies - Juice

Avocado Milk shake by Sailaja Prakash of Aroma from my kitchen

Summer cooler by Sheetal of My kitchen

Strawberry Smoothie by Sheetal of My kitchen

Rasberry smoothie by Sheetal of My kitchen

Kiwi smoothie by Sheetal of My kitchen

Coffee choco-chip shake by Skribles of food with a pinch of love

Papaya smoothieby Sunshinemom of Tongue ticklers

Apricot almond delight by Sireesha of Mom's recipies

Shahi Kulfiby Ashima of Tummy times

Grape juice by Radhika of Tickling palates

1001 easy mocktails by Ramki of One page cookbooks

Orange Banana Smoothie by Sireesha of Mom's recipies

Hibiscus Milk by Vani of Illatharasi

Mango milkshakeby Vani of Illatharasi

Honeydew grape watermelon milkshake by JZ of tasty treats

Kiwi strawberry smoothie by JZ of Tasty treats

Carrot milkshake by JZ of Tasty treats

Cappucino milkshake by JZ of Tasty treats

Strawberry almond kheer by Srimathi of Few minute wonders

Pineapple juice by Priti of Indian khana

Badam paal by Mythreyee of Paajaka recipes

Strawberry milkshake by Mythreyee of Paajaka recipes

Chikoo milkshake by Apu of Annarasa

Strawberry mint soda by Lubna Karim of Yummy food

Mango milkshake by Sangeeth of Art of cooking Indian food

Flax blueberry smoothie by Yasmeen of Healthnut

Nature's best drink by Yasmeen of Healthnut

Iced mocha latte by Maheswari of Beyond the usual

Banana smoothie by Labna karim of Yummy food

Cantaloupe and grape juice by Trupti of Recipe center

Strawberry lemon iced tea by Cham of Spice club
Ice cream - Kulfi - Gelato

Watermelon yogurt ice cream by Divya Vikram of Dil se

Pista badam kulfi by Sheetal of My kitchen

Spiced peach and honey gelato by Aparna of My diverse kitchen

Shahi Kulfiby Ashima of Tummy times

cherry icecream with chocolate chips by Jyothsna of Curry bazaar

Strawberry Icecream by JZ of Tasty treats

Heavenly plum sorbet by Priya of Live to cook

Mousse au chocolat - Chocolate mousse by JZ of Tasty treats

Chocolate chip cookie ice cream sandwich by Labna of Yummy food

Homemade eggless vanilla ice cream by Srilekha of Me and my kitchen

Mango ice cream by Sailaja of Aroma from my kitchen
Popsicle

Strawberry popsicle by Dhivya of DK's culinary baazar

Red grape ice candy by Sheetal of My kitchen

Fruity popsicle by Cham of Spice club Lassi

Mango lassi by Sheetal of My kitchen

Mango lassi by Mythreyee of Paajaka recipes

Mango lassi by JZ of Tasty treats

Mango custard lassi by Srimathi of Few minute wonders

Fruit salads - custards - mousse

Fruit salad by Sailaja of Aroma from my kitchen

Milky fruit salad by Sireesha of Mom's recipies
Mango fruit salad by Srimathi of Few minute wonders

Mango fruit custard by Srilekha of Me and my kitchen

Cranberry rabadi by Notyet100 of asankhana

No bake Mango pie by Usha of My spicy kitchen

Mango Coconut panna cotta by Sig of Live to eat

Grilled apple and mango with strawberry jelly by Vani of Illatharasi

Mango cream jello by JZ of Tasty treats

Winter dry fruit compote by Labna Karim of Yummy food

Quick rasberry souffle by Medha of Cook with love

Red Grapes and Strawberry Semifredo by Sunshinemom of Tongue ticklers

Fruit custard by Saleem of A recipe a day

Shrikand by Dershana of The footloose chef

Quick mango dessert by Karuna of Foodie by nature

Sweet and sour spicy drinks

Kairi ka Jaljeera by Sheetal of My kitchen

Mango jaljeera by Radhika of Tickling palates

Mixed vegetable and fruit juice with rose tea by Lakshmi of Cooking station

Ginger grape punch by Sweatha of Curry leaf

Pomegranate juice by Shreya of Mom's cooking

Kairee panha by Neha of Tasty recipes

Kairi panha by Sowmya of Creative saga

Previous Sweet series roundup:

Puran poli / Sweet chapathi roti

Clickhere for sweet series categories

Please let me know if any of your entry is not included in the cool desserts. Thank you bloggers and looking forward for your enthusiastic participation once again.
July 30, 2008
10:59
Neem flower rice / Vepampoo saadam
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Vepampoo - in tamil (english:Neem flower, botanical name: Azadiracta indica) is a very medicinal flower of the Neem tree. The benefits of Neem are innumerable and has been recognized in India for thousands of years. Every part of the Neem tree has medicinal property. Neem tree's bark, leaves, flowers, fruit, root, twig, gum, oil and seeds are used in many different ways. For ages, neem has been used as an Ayurvedic medicine.
"Various parts of the neem tree have been used as traditional Ayurvedic medicine in India. Neem oil and the bark and leaf extracts have been therapeutically used as folk medicine to control leprosy, intestinal helminthiasis, respiratory disorders, constipation and also as a general health promoter. Its use for the treatment of rheumatism, chronic syphilitic sores and indolent ulcer has also been evident. Neem oil finds use to control various skin infections. Bark, leaf, root, flower and fruit together cure blood morbidity, biliary afflictions, itching, skin ulcers, burning sensations and pthysis says D.P. Agrawal. Also, biologically neem is used as Anti-inflammatory; Antiarthritic; Antipyretic; Hypoglycaemic; Antigastric ulcer; Spermicidal; Antifungal; Antibacterial; Diuretic; Antimalarial; Antitumour; Immunomodulatory etc."
I got neem flowers (vepampoo) when I visited India last year. Thanks to my sister's MIL Smt. Jayalakshmi Ramachandran, for collecting these flowers fresh from the ground, patiently discarding the dirt and sharing it with us. The dried neem flowers have shelf life for few years. In this recipe, I have used vepampoo in preparing a healthy dish called 'vepampoo saadam' or 'neem flower rice' by roasting the neem flowers and mixing it with cooked white rice. The recipe is very simple and is my mom's recipe. Here is how it is prepared.

Ingredients:
Dry neem flower - half cup (pressed) - Discard dirt
Oil - 1 teaspoon
Red chillis - 2
Mustard seeds - quarter teaspoon
Urud dal - half teaspoon
Asafoetida powder - a pinch
Salt to taste
Cooked white rice
Ghee (clarified butter)
Method:
Heat oil in a kadai keeping in low heat.
Add the mustard seeds.
When it pops, add the red chillis, urud dal and neem flower. (do not wait for the urud dal to turn brown as it will become brown when the neem flower is roasted).
Roast the neem flower stirring continuously.
The neem flowers will get darker. Roast until the urud dal becomes dark brown. Remember to keep in low heat.
Add the asafoetida powder and stir well and turn off heat.

To one cup of cooked white rice, add a teaspoon of this roasted neem flower. Mix well adding a dab of ghee and salt to taste. Just one cup is enough for one person. Try to have this atleast once a week. This will clense our system.
Important: Make sure to chew the rice hard before swallowing.
The neem flower can be used to prepare rasam and kuzhambu too.
This is my entry to JFI - Flower power hosted by Rachna of Soul food. JFI is Jihva for Ingredients started by Indira of Mahanandi.

This picture (saffron bowl with roasted neem flower, white plate with dry neem flower and green bowl with neem flower rice) is my entry to Saffron white green event hosted by Pooja of Creative pooja in connection with the Indian Independence day on Aug 15th.
Thank you Rachna and Pooja for hosting these wonderful events.
July 25, 2008
17:04
Badam paal / Almond milk
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Almonds, the protein power house are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease. More here.
Here is one sweet delicacy that can be prepared before hand and stored in the refrigerator and can be used as and when needed. This almond drink can be had hot or cold. Makes a warm drink on a winter night and a cold drink on a summer afternoon. Here is the recipe.
Ingredients:
Almonds or Almond meal - 1 cup
Granulated sugar - one and half cups
Reduced fat milk - 2 cups
Water - 1 cup
Cardamom powder - 1 teaspoon
Saffron strands - 1 pinch
Method:
If using almonds, blanch the almonds by boiling almonds in hot water for thirty minutes. Cool off and peel the skin.
Grind the blanced almonds to smooth paste using half cup water and half cup milk.
Transfer the ground almond to a heavy bottomed kadai and add half cup water and half cup milk.
Add the saffron strands and allow it to cook in reduced heat.
If using the almond meal (ground alomond), whisk half a cup water and half a cup milk and cook in a heavy bottomed kadai.
Stir every other minute for atleast 15 minutes or until the raw almond smell goes away.
If required add more milk.
When the almond paste is cooked, add the sugar.
Let the sugar dissolve.
Allow it to cook until the mixture thickens.
Add the cardamom powder and let it cook for a couple of minutes.
Turn off heat.
Take half a cup of this almond paste and pour half a cup milk and serve hot, cold or at room temperature.
This badam paste can be stored in the fridge in an air tight container.
Just mix milk to the paste as and when needed.
This badam milk can be called badam payasam too.
Thanks to my mom for teaching me this delicious recipe.

This is my entry to sweet series - cool desserts.
12:48
Paneer paratha
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Paneer is cottage cheese and paratha is stuffed bread. Spiced paneer is stuffed in the bread to make delicious paneer paratha. Paneer is rich in protein. Making paneer at home is very easy.
Making homemade paneer: Just boil half gallon milk. When it reaches the boiling point, reduce the heat and add two tablespoons lemon juice. Stir and the whey will separate from paneer. Turn off the heat and drain the water using a cloth and hang it or keep pressed for an hour until all the water is drained out. Fresh homemade paneer is ready. I have used this paneer to prepare a healthy paratha. Here is the recipe.
Ingredients:
For filling:
Fresh homemade crumbled paneer - 1 cup
Red chilli powder - half teaspoon
Cumin powder - quarter teaspoon
Dhania powder - quarter teaspoon
Garam masala or Tandoori masala - half teaspoon (optional)
Red onion - 1 medium - finely chopped (use a chopper or a food processor)
Salt - as required
For the Dough:
Whole wheat flour - 2 cups
Salt - quarter teaspoon
Oil - 1 tablespoon
Water as required
Method:
Mix all the ingredients mentioned under the 'Filling', using a food processor or a mini chopper. Finely chopped green chillis can be substitued for red chilli powder. finely grated ginger and finely chopped coriander leaves can be add to the filling. Mix well and keep it aside.
Take the whole wheat flour in a large mixing bowl. Add the salt and oil. Mix using the finger tips. Pour half a cup or three fourth cup water or as required and knead to a chapathi dough consistency.
Make fairly small balls out of the dough.
Roll the ball to three to four inches diameter and place a spoon full of the filling in the center.
Draw up the edges together to seal the filling.
Now dredge in the flour and again roll carefully to 5 inches diameter.
Heat a tawa. Keep in medium heat.
Place the rolled paratha in the tawa and drizzle oil on the sides and corners.
Gently press the paratha and flip the paratha after a minute.
Apply ghee on the sides if desired.
Fry till both sides turn golden brown.
Repeat until all the dough is used.
Serve it immediately with sour cream or plain yogurt/curd.
This is a very filling paratha as paneer is rich in protein. Just one or maximum two will do for dinner.
This is my entry to Paneer - a delicacy event hosted by Vandana rajesh of Cooking up something nice. Thanks Vandana and waiting for the paneer roundup.
July 22, 2008
4:16
Instant mango pickle
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A summer afternoon lunch is not complete without this delicious instant mango pickle in most of the households in south India. It is called maanga oorgai in tamil and maavinkai uppinkai in kannada. It takes hardly ten minutes to prepare this pickle. It is summer here and the groceries are filled with firm mangoes to ripe ones. I got a couple of mangoes to make my all time favorite pickle. Here is the recipe.
Ingredients:
Raw mango - firm - 1 medium sized
Mustard seeds - half teaspoon
Red chilli powder - half teaspoon
Turmeric powder - little
Salt as required
Asafoetida powder - 2 pinches
Oil - preferably Gingily oil/Nallennai - 1 tablespoon
Method:
Wash the mango and pat it dry. Dice the mangoes carefully into fine cubes (one centimeter size). Do not peel the skin.
Transfer it to a mixing bowl.
Mix in red chilli powder, turmeric powder and salt.
Top it with asafoetida powder and keep it aside.
For the seasoning, heat oil and add mustard seeds.
When it pops, pour the seasoning carefully on the mango.
Mix well and the instant mango pickle is ready to go especially wtih curd rice.
Wrap it in-between a roti or make a bread sandwich with this pickle. Enjoy anyway you want it. It is such a delightful pickle indeed. The same recipe can be tried with apples too.
For variation, ground roasted fenugreek seeds can be added to this pickle. Just show a quarter teaspoon of fenugreek seeds in heat and dry grind the seeds and add it to the pickle before doing the seasoning. This pickle is my entry to Eating with the seasons - August.

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