Onam

Valake lamp
As we enter the month of September  it marks the beginning of the festive season in India, Ganesh Chaturti, Onam, Navaratri, Dasshera, Diwali, Christmas to name a few. The festivity brings with it loads of family time, sumptuous food, sweets, new clothes, jewelry and loads of love
We recently celebrated the annual Harvest festival in the state of Kerala in India, Onam
Onam is celebrated for 10 days to commemorate the home coming of the great king Mahabali. It falls on the 22nd nakshatra Thiruvonam in the Malayalam calendar month of Chingam, which in Gregorian calendar overlaps with August–September.
It is said that Mahabali was given a boon by Lord Vishnu that he could return to the lands he ruled once every year to visit his people.
The 10th day is last day of Mahabali’s stay which falls on the 22nd Nakshatra Thiruvonam. It’s a day when the people prepare for Mahabalis departure back to heavenly abode.
On this day keralites visit the temple in the morning, wear new clothes and prepare a nine-course vegetarian Onasadya feast.
One of my favorite meals which comprises of Banana chips, Sharkaraveratti (Fried pieces of banana coated with jaggery),Pappadam, pickle, sambhar, ishtu, avial, pachadi, toran (any dry vegetable like cabbage, cauliflower), rice, yogurt or butter milk and you could keep adding dishes..
Onamsadhya
Sharing one of my favorite recipes and the most easiest of all..Ishtu
This recipe is perfect for 2 persons
All you need is one potato one onion some ginger, green Chili, kadipata (curry leaves) and coconut milk
Finely cut the onions and cut small to medium size potatoes. Feel free to add other vegetables like carrot or beans.
In a cooker heat some oil and add finely chopped ginger and onion. Fry the onion till they are translucent. Add the potatoes and green chilli. Add some water salt and black pepper. After 2 whistles open the cooker. You will have a stew ready.
Now add some curry leaves and coconut milk and give it a light boil for a min.
Ishtu is ready. Before serving season it with mustard seeds and curry leaves.
Enjoy the festivities…
Ishtu

Mixed Vegetable Sandwich

Love to experiment with sandwiches on a Sunday evening. A very easy recipe for a nice crunchy mouth watering sandwich.

Chop some of your favorite vegetables like Capsicum, Cucumber, Tomato, Onion, Boiled Potato. Add some fresh herbs like chopped coriander and mint leaves. Add some salt, black pepper, chili flakes. Grate some cheese (make it sinful to your taste).Mix the ingredients well. This can be a delicious salad  as well with a squeeze of lemon.

Sandwich_1

Smear some butter on your choice of bread. I used Multigrain. Place it in the toast maker add the mixed vegetables and your sandwich is ready. You can relish it with tomato ketchup or coriander mint chutney or both.

Sandwich_2

Reduce Reuse Recycle

Whenever you want to acquire some positive energy, visit Dr. Priya.  Right from the moment you step into her clinic along with her amazing consultation you will leave the premise with a changed aura.

During one such visit I was admiring her little nursery at her clinic when she gave me this lovely Aloe Vera plant which is an offspring of her Aloe Vera plant.  This plant was in a plastic container which was formerly used to store Homeopathy medicines, and now transformed as a home for the Aloe Vera plant.

I decided to beautify the new abode of the Aloe Vera offspring instead of getting a new fancy pot for it.

Here’s my little step to Reduce, Reuse and Recycle Plastic… What’s yours? Let’s get our creative minds at work, share our stories and implement our experiences to Save Mother Nature..

Power Pack Protein Dosa (Adai Dosa)

Prepared from fermented batter with lentils or rice, popularly known as Dosa in India and Pancake or Crepe in the western world.

Dosa originated from the South of India as a staple diet in all South Indian households. It is usually consumed for breakfast and dinner and is now a popular street food across India.

Dosa is originally made with fermented batter of rice and lentil (urad dal) served with Coconut Chutney and Sambhar (Lentil curry made with vegetables and spices). Today there are many variations of Dosa. Instead of rice and urad dal it can also be made with lentils or semolina or rice flour. It is also served with a non veg curry, vegetables or you can relish it as is with some butter on the side.

My version of Dosa today is a PowerPack of Proteins popularly known as Adai Dosa. It is made only with lentils.

I used an equal proportion (1/4th cup) of different lentils (Split green moong dal, urad dal, chana dal, toor dal) and soaked it overnight. Next morning drained the water. Then ground the lentils with 1/2 cup of water along with a piece of ginger, green chilli (Optional) and 1 Tsp of cumin seeds. You may add a little more water if you feel the batter is too thick. Add some salt (as per your taste) just before you make the dosa. This proportion of lentils can make you 10-12 dosas.

The best part of this dosa is that you don’t need to wait for it to ferment. Once ground into a fine paste you can start making the dosa’s.

On a hot non stick pan pour in a ladle of batter and spread the batter clockwise from the center to the edge. Immediately spread the batter evenly so that the dosa doesn’t turn too thick or too thin. If the pan is too hot and if you do not spread the batter immediately, the batter will form lumps.

They taste delicious when eaten hot. I served with coconut chutney and potatoes.

Adai Dosa

 

 

 

Summer Berry Trifle

 

Trifle is a traditional English dessert made with cake soaked in sherry, fruits, custard and cream.

The history of trifle dates back to 1585 when the name trifle was mentioned in a recipe for a thick cream flavored with sugar, ginger and rosewater, in Thomas Dawson’s book of English cookery The Good Housewife Jewell (source:wiki).

Trifle has evolved ever since and there are many versions of it.

Here’s mine. It’s quite a simple process where the key to success is the assembly of all ingredients.

Do try and share your versions..

I have replaced cake with ladyfinger biscuits soaked in orange juice as my first layer.

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Followed by a thin layer of Rasberry jam to add a little sweetness, followed by fruits (strawberry and blueberry) and finally a layer of custard.

Repeat the steps one more time and then garnish with some nuts and fruits..

Refrigerate for 4-5 hours before serving. For better results prepare it a day earlier before serving and enjoy it chilled..

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The traditional recipe uses whipped  cream as a garnish or as a layer in the middle after custard I have skipped it completely. Instead of jam you can also use jelly.

While growing up, there was a similar dessert made at home where custard was replaced with ice cream and it was delicious..

Eager to hear more combinations and try them too..

 

 

 

 

Happy Sunday..

A lazy Sunday evening dinner..Cutlet on Multigrain Bread with Coriander Chutney

Mix in some of your favorite boiled veggies with some mashed potatoes, add in the spices like black pepper, chilli powder, some salt. Make them into a small pattice and coat with some bread crumbs. Shallow fry or bake. Place it on your choice of bread and a good looking sandwhich is ready..

It goes well with ketchup. But if  you wish to go the extra mile..blend a small piece of onion, coriander, a few mint leaves, green chilli, some salt, cumin powder and some lemon juice. A lovely tangy coriander chutney is ready to go well with your sandwhich..Enjoy!!

Cutlet

Long Weekend Baking..

It’s a Vesak Day (Buddha Purnima) holiday this week in Singapore. I cant’ wait to get my hands into the kitchen and try some creative recipes. Have planned to bake a Pistachio Cake with some special toppings. In addition attending some chocolate making class on Saturday. Intriguing things…can’t wait for it to be Saturday…See you soon..

Pistachio Cake…

Pista Cake

*Though not a great Insta picture  but can make do for the first attempt

Food for Thought

“Life is like a camera. Focus on what’s important, capture the good times, develop from the negatives and if it doesn’t work out, just take another shot!” – Ziad K. Abdelnour

Each day brings with it a new memory, new lessons to learn and an avenue to develop a brighter new day!!

Happy Valentines Day!!

Introduction

The story goes back about 2 decades when we would be studying Maths and Science in Luv Kush Society and the Algebra formulas would not sum up..

Our family has a legacy of amazing cooks. Authentic Punjabi food, cakes all made at home.. call for a family gathering, birthday parties  and you will have a plethora of dishes being prepared from multiple starters, main course, dessert and of-course cocktails/mocktails.

And it doesn’t end here, food is prepared at home and yet we would like to order for some delicacy from a near by restaurant where the chicken or mutton will be swimming in oil..

One of the study trips when algebra formulas wouldn’t sum up we decided to make use of the garage and open up Bunty’s Maths and Science classes and a vada pav stall. Responsibilities were divided among all the family members someone responsible for accounts, cooking, teaching etc..

That was a “round table” discussion we always had whenever the sums didn’t tally.

It’s been 2 decades and the garage still has a Car parked in it..

Inspired by all the cooking by my grand-mom, mom, bhua’s (aunt’s) mom-in law and encouragement from my dear husband who loves his food I decided to start this blog where I will share simple ghar ke recipes..I shall try to get an extensive contribution from all the wonderful ladies in the family..and hopefully someday we may end up converting the garage..