Kadamba Sadam (Sambhar Rice)

The name kadhambam should remind you of the rice served at temples right...yea and that too nothing paralleled to one served at Tirumala during Jeeyar sevai...we aren't allowed as ladies to attend that servai but we always get to eat the hot hot kadambham that is got by the men folk of our house...even though they get to have it.... my brothers and athimbers (brother-in-laws) always saved some for the women folk and the kids sleeping cozily and eagerly waiting for the yummy yummy hot hot kadambham ...everyone must taste that once...

Am not saying it is as same as what is prepared since in Tirumala they do not use red chillies in their cooking...I just pointed out to say that the word kadambham reminds me of the one I have at Tirumala...
I will go with my version of kadambham (and this is some what close to what is made in Matams and other temples).....Also couple of weeks ago one of friend got yummy sambhar rice during pongal get together party. Since then I had been thinking of making not sambhar rice but kadambham at home....     I am always a big fan of sambhar rice anyway....this is also made for kanu pandigai when we get all vegetables and stuff like peas, karamani in abundance. This works great with mostly Indian vegetables than the English counterparts ..you can add veggies like carrot and all...but the main veggies should be paranki (pumpkin), pushani (ash gourd), senai kiyangu (yam), chakravalli kiangu (sweet potatoes), avarakai (broad beans), kothavarankai (cluster beans), karamani (you can use frozen lima) etc...they bring out extra flavours to this rice.. ......nothing parallel's South Indian food...its my fav and they are so yummy and delightful!

Ingredients:

1 Cup Rice

1/2 Cup Toor Dhal

1 Medium Sized Lemon Size Tamarind

Vegetables - Pumpkin (butternut squash), Ash Gourd (Pushani), Sweet Potatoes, Okra, Raw Banana, Karamani (I use frozen Lima beans), Peas, Yam (I do not get it here), Potatoes, Carrots, Capsicum....

1 Big Serving Spoon of Sundakai (the dried ones)

1 Tsp Mustard

Few Tsp's Ghee

Salt to taste

Curry leaves

Cilantro

For the Spice Powder - Roast the items listed below (except coconut) in little oil and grind it into smooth paste along with coconut.

1 Tsp Urad Dhal

1 Tsp Channa Dhal

1 1/2 Tsp Black Pepper

2 Tsp Coriander Seeds

1/4 Tsp Fenugreek Seeds

4 Red Chillies

Coconut

Method -

Soak the tamarind in water.

Microwave (or cook them the conventional way) the vegetables (except capsicum) (you need not microwave the frozen veggies...you may use them as is).

Cook the Rice and Toor dhal in a pressure cooker. It should be cooked well (especially the dhal you should be able to mash it well).

Squeeze the tamarind and boil the tamarind water.

Take little oil in a pan. After it gets heated. Add the Sundakai and fry it well till it turns brown. Keep it aside.

Take some oil and add the mustard, curry leaves after the oil is heated.

Add the capsicum and cook it for a while. Follow it by adding the other vegetables including the frozen veggies.

Add the boiled tamarind water, sundakai and cooked rice and dhal.

Let it boil for a while. Add the ghee.

Garnish it with cilantro. I served it with capsicum pachadi (raita) and chips. I would say it just tastes good "as is" too.....enjoy this flavorful yummy dish!

Oven Roasted Potatoes

'Oven Roasted Potatoes" - just thinking about making it makes mouth watering right??!! Who on earth does not like potatoes.......right from a six month to sixty year old - it is a veggie loved by one and all! I tried it couple of years ago while we were in UK...one thing I like about the grocery shopping (especially the veggies) while in UK was the freshness and the way they were beautifully stacked....I miss it here! During that time, I was working and also had the task of taking care of my infant son so cooking was always something that I could whip quickly and easily (I could not do anything that was time consuming and cumbersome..and truly speaking I did not have that many utensils and not a big refrigerator too to make and store in large quantities) and that was the time I tried lot of new things like tacos, baked potatoes, oven roasted potatoes, baked pasta and what not! I had forgotten about this completely ...never even tried it here. This weekend I found really good organic baby potatoes and that brought back good old memories....hence made it this weekend.

This is simple yet delicious veggie to make and eat without the guilt of using lot of oil!

Ingredients:

24 Baby Potatoes
2 TBSPN Olive Oil
1/4 TSP Chilly Powder
1/4 TSP Salt

Mix the Oil, Chilly powder and Salt in a cup.
Pierce the potatoes with a fork in. This will help the spice powder get inside the potatoes. I prefer to make this with the skin but you may do it according to your taste.

Preheat the oven upto 400 Deg F.
After pricking the potatoes with the fork. Spread the Oil and Spice Mixture evenly over the potatoes.

Take a Baking tray and place these potatoes and roast them for about 1/2 an hour to 45 minutes....the smell of the potatoes getting roasted is too inviting .....take it out of the oven when it gets all crispy and golden brown! Yum!! Enjoy!

Happy Pongal

Wishing a very Happy Pongal to all my blog readers and well wishers....Enjoy!

The 3 days we enjoy a festive spread. For Bhogi we prepare Venn Pongal and Poli...of course other items too....but these are must along with a sumptuous meal consisting of MoreKuyambu, Vegetable, Pachadi, Vada etc etc. Actually on Bhogi, we have the custom of burning the old stuff in the house...it is like warding of evil and ringing in good things..

On the day of Sankranthi also we prepare an elaborate meal with the main one being Chakkarai Pongal (with the gosham of Pongalo Pongalo and damaroos)....and also follows with Sambhar, Raw Banana. Rasam, Vadai,...etc etc....After the chakkarai Pongal is made we draw kolam in our backyard and it is shown (thalisamithal/neivedyam) to Sun God takes place before we partake it.

The 3rd day is even more interesting we call it kanu where we go to our terrace or backyard draw kolams and place fresh manjal kiuyangu leaves, vetrilipai pakku, sugarcane bits and place small balls of red rice (basically left over plain rice from Pongal day mixed with kumkumam) and small balls of yellow rice (left over rice from pongal day mixed with turmeric), curd rice and ofcourse chakkarai pongal. We do this for the well being of our brothers ....just like rakhi. I know the kanu day is unique to a very small population in Tamil Nadu. It might sound funny but this is what we say while placing kanu pidi "kaka pidi vechen kanu pidi vechen kakakum kuruvikuum kalyanam"...like rakhi we get bakshish from our brothers .....On Kanu we make only mixed rice like Puliyodharai, Sambhar Rice, Curd Rice, Vadam, Chips etc...Yum right....I am missing all of it...right from the karumbu (sugarcane ) to chakkarai pongal...will try to get the same spirit here too inspite of the snow and gloomy weather!

Ragada Patties

I made this couple of days ago for dinner ...wondering whether a starter be had for dinner...yes you can !....have couple of this it becomes whole hearted meal! I have been having this at every get together I attended ...at one of my friend's Wedding Anniversary ...then within a week at New year party..this kindled my interest in trying at home. I had this for the first time during my son's first birthday party. We were looking for ordering something different than the usual stuff  for his birthday and we were suggested this one for the starter and it turned out good...I have been thinking of doing this since then...but never got the opportunity. When I made it this time my son had it as a cutlet just the patties with ketch up....!! I was glad he tried it!

Items needed for Ragada -

1 1/2 Cups White Peas
1/2 Onion (finely chopped)
2 Big Tomatoes (finely chopped)
1/2 Tsp Garam Masala
1 Tsp Coriander Powder
1 Tsp Cumin Powder
2 Green Chillies
1 Inch Chopped Ginger
1 Tsp Cumin Seeds
3/4th Tsp Red Chilly Powder
Curry leaves
Oil
Salt to taste

For the Patties (yields around 15) -

6 Medium Sized Potatoes
1 TBSPN Corn Flour (I did not have this hence used maida)
1 Tsp Coriander Powder
1 Tsp Cumin Powder
Chopped Coriander
Salt to taste
Oil

For serving you will need - coriander chutney, tamarind chutney, yogurt, sev and cut onions
(Click on the hyperlink for the recipe of chutneys)

Method for making Patties

Boil the potatoes (whole ones) after peeling the skin. Do not let them stay in the water for a long time (after cooking) it will start absorbing the water making it soggy for making patties. You may either grate them or mash them well and mix the other dry ingredients mentioned above with it. Make patties the way you do cutlets.
Take little oil in a skillet/pan and shallow fry the patties in them. Turn them on to the other side when it gets golden brown on one side. Now you have the patties ready...lets get to the making of ragada.........

Updates (Feb 15, 2011): Made Patties using electric griddle...it was very easy. Turn it to medium heat. Drizzle olive oil. Place the patties. I could make upto 12 at a time. Turn it after it turns brown on one side. voila....I was able to make these in a jiffy....
Method for making Ragada

Pressure cook the white peas in enough water. Take oil in a pan. Add the cumin after it crackles add the green chillies, curry leaves and grated ginger. Add the onion and fry them. Now add the tomatoes and fry them till they are cooked well. Add the spices (red chilly powder, turmeric powder, garam masala, cumin powder and coriander powder) to it. Fry it for couple of more minutes and add the nicely cooked white peas ( Do not throw the water. Use it if the gravy gets very thick) and cook till it comes to a boil.

Now coming to the method of serving it. Place the patties, pour the ragada over it.  Top it with the chutneys, yogurt, sev and onions. Yum!! Enjoy!!

Chocolate Chip Macadamia Nut Cookie

Happy New Year 2011 to all my blog readers. Wishes for a wonderful year ahead.

We enjoyed New Year's eve at our friend's house. We had a potluck and this time we choose food anything other than Indian for the menu. My friends were bored with our usual roti, sabzi and pulao stuff. So it was Gobi Manchurian, Sweet Corn Soup, Schezwan Fried Rice, Thai Noodles and a Cake. Thai noodles was the one given to me for the pot luck. I know the kids love the cookies, burfis and the cake I make. Hence, I decided to bake cookies for them. I haven't baked anything for a long time...for the sheer fear of gaining weight...but I thought New Year was a good time to make these. I cannot do anything with my little one in my mind. He eats (tastes) everything that I make on day 1 after that he barely eats it. Hence, I decided to make it for the New year...since I knew it will be emptied in a jiffy and that way H and myself can also enjoy couple of them but need not be ones emptying it!

All of us had a great time...including the kids! The kids stayed awake ...even my friend's ONE year old stayed awake till the stroke mid-night. Even they refused to sleep and so as not to miss the celebration and fun in welcoming 2011. It was a memorable New year party....

So now with the recipe for the cookie -

1 1/2 Cup Maida (all purpose flour)

4 TBSPN UnSalted Butter at Room Temperature

3/4th Cup Sugar

1 Tsp Baking Soda

1 Tsp Vanilla Extract

3/4 th Cup Milk Chocolate Chips (used Hersheys)

1/4th Cup Chopped Macadamia Nut

2 TBSPN Milk

Using an electric hand mixer combine - sugar, butter and vanilla extract till it gets well blended and fluffy. Sift the flour and add the baking soda to it. Slowly add the flour to the mixture. Add the milk and mix well.

Add the chocolate chip and the nuts. Preheat the oven to 350 Degrees.

Using a small ice cream scoop drop the mixture on to the cookie sheet leaving atleast 2 inches space between the cookies. Bake it for 10 - 15 minutes. Do not keep it for a long time. At the end of 10 - 15 minutes you might feel it is not done but it gets firmer once it cools down. Enjoy!!