Spring Onion Tomato Curry

13 comments
Those were the days that we were preparing for GRE exam, and when ever we get some time we used to learn word lists. We even used to learn the world lists while we travel to college (40 min long journey) on the bus. Some times, some of us just get together and ask the meanings of these unusual words to test our knowledge which boosts our confidence levels for the exam. ;-) as I am the non-local there, some of my friends always take me to their home for a quick snack or something during those preparatory days. Now you know where this is going..... Yes, it is not related to GRE, but it is related to those quick snacks that I am talking about. Now I can see that relief look on your face ;-)

Spring Onion Tomato Curry
That day my friend's mom insisted me to have Dosa as a quick snack, that is the usual item we all know, but she served that with this Yummy Spring Onion Tomato Curry, which is unusual to me and made me remember that taste and the special combination until today. Until then I have always seen my mom using this herb in soups or chineese fried rice or for garnish or to give that green look to some curries. But after this incident, I am using this herb in most of the curries as a main ingredient. (Thanks for the nice snack and super recipe, Aunty!!!)

Till now, I remember those fun days of preparing Word Lists and this Curry taste. For all, who wanted to try this simple, yet special combination, here is the recipe. Enjoy!


Ingredients:
Spring Onion - 1 bunch
Red Onion - 2 Tbsp
Cluster Tomato - 2 medium
Curry leaves - 5 to 6
Green Chili - 3
Garlic - 4 to 5
Oil - 2 Tbsp
salt - 1 tsp (per your taste)
turmeric powder - 1 tsp


Method:

  1. Heat the Oil in Kadai, and add 1 tsp of Chana Dal, Urad Dal, Cumin Seeds. Once they start turning brown add, mustard seeds and as they splutter add the Curry leaves.
  2. Peel the Garlic Cloves and Crush them and add to the tempering, and then add turmeric powder.
  3. After 2 min, add the green chili slices and red onion slices. Add the salt and let the onions saute for 2 min.
  4. Now Add the chopped tomato and close the lid, let them cook for 3 min.
  5. Then add the chopped Spring Onion to the Pan. And let it cook for 5 min, along with the tomato.
  6. Turn off the heat and Transfer to serving bowl.

The cluster tomatoes dominated the spring onions here in my curry...

Ta Daaa, yummy Spring Onion and Tomato Curry is ready in minutes. Now Serve this with Hot and Crispy Dosa.  That Crispy Dosa and this tangy and spicy curry is Toung Tickling for sure. OMG, I love this combination, if you don't believe me, then you should try this, you will say the same....


Tip:
I have served this with Rice and Chapati also. But the best combination and taste is when you serve with Crisp Dosa (Rice Crepes).

This recipe goes to 'Only - Curries' event hosted by Janaki's Kitchen and announced by Pari @ Foodelicious.


Happy Currying, until we meet here again
Take Care
-Mythreyi




Plantain Wedges

12 comments
It seems like, November is the month of baking for me. ;-). After coming to India, I did not jump into baking initially, I think it is because of the Fahrenheit and Celsius confusion in the ovens and not able to find so many ingredients to bake cakes or breads etc. (But I always wondered how my Indian blogger friends are managed to get all these ingredients.) And also some of my friends and relatives over burned baked dishes stories here scared me and I was so reluctant to start baking initially.

Par-boiled Plantain Wedges
Not sure, All the Baking Events that are floating around the blog space or those cake like brownies that i have baked for that gathering recenlty, made me to come out of this baking fear shell. and now my oven is in full swing to bake all those sweet, savory and spicy goodies for my family.

The upcoming cold front and early foggy mornings in Bangalore, and the cool breezes in the afternoon inspired me to make something spicy, but my body is so lazy and does not want to bend to make anything, then I have put the good cause to this baking spirit. Usually in this Thanks Giving Time I always bake Sweet Potato Rounds if i was in Dallas. But here I am not able to find those Bright Orange Sweet Potatoes, but the high carb and starchy Plantain seemed like replacement. and I bought some plantains to make something new, unique and unusual dish. That is it, after that thought, my wonderful oven made these spicy and splurring starters with out making me to bend my body.  Thank you my dear Oven!!!

For all those Lazy chefs who wants to be cozy in this cold winter, but wants a munching spicy snack for afternoon tea, here is the recipe... Enjoy!



Ingredients:
Plantian - 2
Coriander Powder -  1 tsp
Red Chili Powder - 2 tsp
Turmeric - 1 tsp
salt - 2 tsp
black pepper - 1 tsp
left over maggi masala - 1 tsp
Oil - 1 tbsp

Method:

  1. Peel the Plantain and cut them into rounds and place them into turmeric water (to avoid blackening)
  2. Boil 3 cups of water with added salt, and drop these Plantain rounds and parboil them for 3 min.
  3. Once they are medium soft turn off the heat, drain them and run them under cold water. Pat them dry with kitchen towels.
  4. Take a small bowl and mix the spices with the oil. 
  5. Pre heat the oven at 180 C or 350 F. Take a baking sheet and spray with cooking oil.
  6. Coat the Plantain wedges with spice mix and arrange them on baking sheet.
  7. Bake them for 40 to 45 min. (some times it might take 50 min).


Let them cool, and garnish with lime and coriander. Spicy Splurry Snack is ready now, you can still be lazy and cozy in that blanket and enjoy this snack with afternoon tea while watching your favorite movie, in these Holidays. Happy Thanks Giving to every one and Enjoy the Holidays!!!

And also throw me some tips to find the baking ingredients here in India,...If you are Bangaloorians, please give me names of some such good shops...

Tip:
Usually When I make maggie for kids, i don't add all the masala. So I always save the extra maggie masala packets, and use it in these type of dishes. or some times I add it to our pasta dishes, for that extra kick.

You can find more Plantain / Raw Banana recipes here.

linking this recipe to
Srivalli's Snacks Mela, Vardhini's Bake Fest, Krithi's Serve it - Savory Baked, Archana's Veggie and Fruit a month - Raw Banana


Happy Baking and Lazying...
take care until we meet here again
-Mythreyi


Curried Cauliflower (Baked)

6 comments
Cauliflower is one more fascinating vegetable for me, as this vegetable looks like flower. Cauliflower Pickle was my favorite when I was a kid when my mom makes it. Though VJ is not on same board with me in liking this cute vegetable. I always find new ways to prep this vegetable to make him like this. (Not all the time I get lucky with these tricks though. ;-) )
Curried Cauliflower
So Today I marinated cauliflower with spices and baked it until it becomes crisp. Actually I made this recipe when i served the Weekend Rescue Menu to my sister's family. After long time I am making this again today and that reminded me that I have not posted this recipe for my readers as i have promised. Better Late than Never. So here is the recipe for you. Enjoy!

Ingredients:
Cauliflower Florets - 15 to 20
Curry Powder - 1 tsp
Red Chili Powder - 1 tsp
Turmeric - 1/2 tsp
salt - 1 tsp
Oil - 1 Tbsp

Method:
Wash the Cauliflower Florets and Pat them Dry and keep them aside.
In a small bowl mix all the spices and add the oil.
Coat the Cauliflower Florets with this spice mixture.
Pre -Heat the oven to 350c or 180F.
Bake these florets for 30 min on the greased pan. ( check in the middle and turn the florets so that they becomes crisp on all sides).
Aha! look at these charred crispy edges...

Serve these baked cauliflower florets warm !! These can be a quick snack for kids or good companion for your hot chai in this winter afternoons, or it can be that quick starter to complete your party menu.

Tips:
  • Curry powder already consists of Turmeric, but i add little turmeric in addition, for the bright color.
  • While baking make sure you start checking after 20 min to avoid the burning.

Sharing this recipe at the following events...
Serve it - Savory Baked at Kirthi's Kitchen initiated by Denny,
Snacks Mela by Sri valli at Cooking for all seasons



Happy Snacking until we meet here again...
-Mythreyi


Kiwi Salsa

7 comments
Though I am missing lot of fruits here in India, compare to USA, I haven't stopped myself from overindulging my family with the fruits. I have been buying lot of tropical picks in fruit market, Apples, Banana, Pomegranate, Guava etc. I have bought Kiwi also some times, as my little one does not say no to this tart fruit, she always finishes this fruit in my house. But I have different plan this time for this rare Fruit, Kiwi, as I wanted my whole family to try it out this time. (Yes, you got it right, I have to hide it in some superb recipe that they don't even notice it.)
Kiwi Salsa
After some research into recipes with Kiwi, I am happy with this Kiwi Salsa and surprisingly this became the winner at my home. Usually if you are like me, you will be hesitant to use fruits in your cooking or recipes, but trust me on this, this will change your mind. and you will like this version of eating fruits.
The buttery taste of Avocado and spiciness of green chili will completely make you forget the tart taste of this fruit, and makes your salsa tangy and unique. As I have tested this recipe in my kitchen, you can make this with no doubt to get those wonderful results. Serve those Chips and Sticks with this wonderful Fruity Salsa. Here is the recipe for you, EnjoY!



Ingredients:
Avocado - 1 ( medium ripe)
Red Onion - 1 (small)
Cluster Tomato - 1 ( medium)
Kiwi - 1 ( medium)
green chili - 2
salt - 1 tsp
black pepper - 1 tsp
cilantro - 1 Tbsp
Kiwi Salsa Served in Avocado Shell, Go Green ;-)
Method:

  1. Cut the Avocado vertically and pit out the seed. Run the knife around the edges and take out the Avocado. (Save the Avocado Shell to use as Bowls later).Cut the avocado into slices, and add them to ziploc cover and seal it then mash it from outside. (You have to admit that your little one can do this better than you, so let them do this part.)
  2. meanwhile, Seed out the Green Chile and cut them into small pieces.Cut the tomato to small pieces. Chop the Red onion into small pieces. 
  3. Peel the Kiwi and cut into small pieces and set them aside.
  4. In a medium bowl, add red onion, tomato slices, green chili, mix with the spoon. (using spoon is a good idea, if you use hand later it will burn because of the green chili).
  5. Add salt and black pepper and mix thoroughly.
  6. Add the mashed Avocado to this mixture and mix it well.
  7. Now at the end add Kiwi slices and mix it well and top with cilantro. 


Ta Daaa! Kiwi Fruity Salsa is ready to be served with those Chips. I have tried this with Stacy Chips, Tortilla Chips, Totilla Shells, Bread Sticks, and it was a hit always. For any crunchy snacks this soft and spicy salsa always stood as a best combination and now no need to waste those Kiwi fruits in my house and the whole family enjoys this.


Note:

  • In regular salsa or guacamole, we use lemon. But in this one, Kiwi replaces the lemon for tanginess and tartness, so no need of lemon in this recipe. 
  • You can add pomegranate seeds also to add some color and sweetness (of course more fruit serving to family as well :-) ).
I am sending this entry to Snacks Mela by Sri valli at Cooking for all seasons.










Say Sei! for this Salsa, until we meet here again
Take care
-Mythreyi


Aratikaya Bajji / Plantain Fritters and an Award

14 comments
First let me start with Thanking my wonderful friend Archana for sharing a wonderful award  with me and waking me up as I almost went to hibernation after all the celebrations with the Cheese Cake.

Today I am featuring a superb snack Aratikaya Bajji, that is filled with high starch vegetable/fruit raw banana (Plantain) and sending this to my friend who calls herself a mad scientist in her kitchen, and conducting these wonderful events at her space Back to Roots and veggie and fruit of the month Raw Banana which is Priya's brainchild.

Plantain Fritters


Ingredients:
Plantain - 1

For Batter:
Besan (Gram) Flour - 1 cup
Rice Flour - 2 Tbsp
Baking Soda - 1 tsp
Ajanamoto ( or Vamu) - 1 tsp
Red Chili Powder - 1 Tbsp
salt - 2 tsp
Oil - for deep frying


Method:

  1. In a medium bowl mix all the dry ingredients and water in small quantities until the fine thin batter forms. Keep it  aside for few minutes. As Baking Soda makes the batter little fluffy.
  2. Meanwhile Peel the Banana and cut into round circles, and drop them to water added with turmeric. Turmeric avoids the plantain becoming from black.
  3. Heat the oil on the stove for deep frying.
  4. Once the Oil is hot, dip the banana into batter and drop them slowly into the oil.
  5. Fry them until golden color and drain them on the kitchen towel to remove excess oil.
  6. Now serve them hot with Tamarind Sauce and Mint Sauce or Chili Sauce during the tea time.

Oh, that just reminds it's my tea time.  Sianora, then!! :-)


Dear Archana, so sweet of you keeping me in mind to share this wonderful award with me.

The Liebster blog award is supposed to give visibility to worthy blogs, thank you so much for passing this award to me.)

The word ‘ Liebster “ is a German word, that essentially means ‘ dear ‘and is derived from the verb ‘ lieber ‘ which means “ to love “.

Upon receipt of the Liebster Award, there are a very simple rules:

  1. Thank the giver who gave the award and link back to his / her blog.
  2. Choose 5 blogs whom you would like to give this award and let them know by leaving a comment on their blog.
  3. Copy and paste the award on your blog.
  4. Hope that your followers will spread the love to other bloggers as well.
  5. Thank all who read your blog and wish to follow you and of course - have fun!
I would love to share this award with these wonderful blogger friends of mine . Please have a look at their sites.
  1.  Faith from An Edible Mosaic
  2. Hari Chandana from Indian Cusine
  3. Santosh from Santhosh's Kitchen
  4. Kalpana Sareesh from Life with Spices
  5. Kurry Leaves
I am sending this entry to Snacks Mela by Sri valli at Cooking for all seasons.









Happy Cooking until we meet here again.
Take Care
-Mythreyi


100th Post, First Birthday, Celebrating with - CHEESE CAKE

21 comments
I don't think I was this happy when I saw Sachin making a century in the Cricket Match, while I am posting this special post. Why you ask? Of course Baby!!! this is my Century post in my own wonderful lovely blog space!! Oohoo, I am so excited and waiting for this post.

Apple Pecan Cheesecake
And then I felt nostalgic and thinking about the memories how I started the blog and all of a sudden one more time thing tick in my head, when I checked the first post date, it told me that My Third Baby has turned 1 year. (No Eyebrow Raising and Jaw Dropping on the Third Baby, Please!!!), Take it Easy my Friends, I am just talking about my Blog which is my third Baby. :-) And noticed that it is just little over a year that this beautiful baby born for no reason and grew into this pretty thing on the blog space for several reasons. :-)

Happy 1st Birthday Yum! Yum! Yum!

My Dear readers,

Come and sing along with me a Happy Birthday Song for my bloggy baby 'Yum! Yum! Yum!' who turned 1 year on Oct 25th 2011.

Happy Birthday to You! Happy Birthday to You!
Happy Birthday to Dear Yum! Yum! Yum!, Happy Birthday to you!

20,000+ page views, 
100 posts in an year, 
63 Friends and Followers, 
46 Likes and Fans on FB, 
32 Subscribers and Readers via Feed Burner, 
10 entries made to Kitchen Artisty
one more blog for little fellas Yum! for Little One! 
and wishing you many more to come....

Okay! Okay! I will stop being little dramatic and will come to the recipe part. I have been planning to shed this recipe to my blog and then when I hit 90th post, I was waiting for my 100th post to feature this superb recipe to make my 100th post special and to celebrate.  And since then saving this one of the best desserts recipe. Now the Wait it Over, let me share the recipe here, Wait a sec, did I tell the name of it? if you haven't checked the title yet, guessing that Special Desert name that's very famous in the Famous city of United States.  and yes you got it Right. Cheese Cake. By this time if you know me well, you know that my deserts are not complete with Fruits and Nuts (Orange Blueberry Loaf, Fruit and Nut Bread are some from the past),  and this one is not an Exception. So here I am presenting, the King of Western Deserts, Cheese Cake Topped with Apple and Pecans, a one is All - Apple Pecan Cheese Cake.

Apple Pecan Cheese Cake
Recipe Source: www.kraftrecipes.com

Ingredients:
Honey Maid Graham Cracker Crumbs - 3/4 cup
Butter (melted) - 1/8 cup
Brown Sugar - 1 Tbsp
Philadelphia Cream Cheese - 2 pkg ( 8 oz each)
Brown Sugar - 3/4 cup
Vanilla - 1/2 tsp
Sour Cream - 1/2 cup ( i used light version)
Eggs - 2
apple - 1 1/2 (medium)
Pecans - 1/3 cup
ground Cinnamon - 1/2 tsp

Method:
  1. HEAT oven to 325°F.
  2. LINE 8x8 -inch baking pan with foil, with ends of foil extending over sides of pan. 
  3. Crumb the Graham Crackers with hand, Mix crumbs, butter and 1 Tbsp. brown sugar; press this mixture onto bottom of pan.
  4. BEAT cream cheese, 1/2 cup brown sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine remaining brown sugar, apples, nuts and cinnamon; spoon over batter.
  5. BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.


Come have a Byte, to celebrate my bloggy baby's Birthday...
Tips:

  • If you want to bake for larger parties or need bigger size, double these ingredient portions and use 13x9 baking pan.
  • Cooling Completely before chilling is very critical (and needs patience) to get the perfect texture.
  • Usually the center gets sink little bit when you take it out form the oven, after cooling completely it will rebound. 
  • I left it out for almost 3 hours for it to be cool completely.  I have baked it around 3 in the afternoon, kept it in the fridge before bed time, and next morning perfect cheese cake is ready to be served. 

This recipe has been linked to following sites and events:
Bake Fest at Zesty Palette by Vardhini.
Full Plate Thursday at MizHelen's Country Cottage.


Happy Cheese Caking until we meet here again...
-Mythreyi

Wrap it Up!!! That goodness of Food / Scrambled Egg , Tomato, Cucumber Wrap

4 comments
When I posted my simple, quick and healthy breakfast plate on the FB, that got very good response from my dearest friends. For all of those that are interested and who wanted to try, here I am featuring that yummy breakfast plate "Wrap-It: My Way" with the detailed instructions to the recipe. Enjoy!
Scrambled Egg Wrap with Cucumber and Tomatoes
Ingredients:
Egg - 1
salt - 1 tsp
black pepper - 1/2 tsp
oil - 1 tsp

Fresh Cut Chopped Vegetables:
Red Onions - 1 Tbsp
Tomatoes - 2 Tbsp
Cucumber - 2 Tbsp
black pepper - 1/2 tsp

For Wrap:
Cheese Slice - 1 ( your choice, I used Pepper Jack)
Tortilla - 1 (your choice,  I used Whole Wheat)

Cilantro - 1 tbsp
Red Chili Sauce - 1 tsp

Method:

  1. Heat the oil and Scramble the Egg, with Salt and Black pepper.
  2. Mix freshly chopped Tomato and Cucumber cubes gently with black pepper.
  3. Heat the Tawa or Nonstick Pan, and add the Tortilla to the pan to warm up.
  4. Place scrambled egg on the Tortilla, red onions, and half of tomato and cucumber mixture.
  5. Sprinkle the Hot Sauce on top. add Cilantro.
  6. Cut the Cheese Slice vertically and add these strips on top.
  7. Wrap the Tortilla carefully and turn it down (so that the cheese melts a bit), leave it for 1 or 2 min.
  8. Turn the wrap other side, you will notice the closed end closes properly with the smothered cheese.

That's it, your Quickfix for the Breakfast is ready as all Wrapped Up. Serve it with the remaining Tomato, Cucumber Mixture on the side for some crunch and your choice of Fruit. I served it with Bright Ruby like Pomegranate Seeds and my family loved it. :-)

Now it is time for you to "Wrap it Up", that breakfast. :-)



Take Care and Happy Cooking
-Mythreyi

Flaky Fish (Pan Fried Tilapia)

5 comments
October has been a busy month with back to back events, celebrations, birthday parties, trip to States, Festivals, relatives, Kids, Holidays Hmmm! Though I have no time to breathe, I have missed blogging and waiting for this month to relax a bit.

As I am not fond of buying or cooking fish, Never tried that many Fish Dishes after marriage. As Kids will change your whole world, cause of my kids, I have dared to start shopping (at Sprouts) and cooking Tilapia fish to start with. And after seeing how much easy to buy the processed fish fillets and how easily fish gets cooked compared to other meat, and learning how healthy it is, I have gotten into cooking Fish, and these days after my shopping at Sprouts, this 'Flaky Fish on Wednesdays' became weekly routine for my fish lover trio's dinner plate at home.


Flaky Fish
 As I am missing Tilapia here in India, (I have not explored this yet in the BLR markets), Today I am featuring this easy and simple Pan Fried Tilapia recipe also known as "Flaky Fish" in my kitchen, while recollecting the memories of Wednesday Dinner Nights.

 Ingredients:
Tilapia Fish Fillet - 2 ( medium)
salt - 1 tsp
black pepper - 1/2 tsp
turmeric - 1/4 tsp
paprika - 1 tsp
garlic ( grated) - 1 tsp
oil - 1 Tbsp

for garnish:
lime wedges - 2 or 3
onion rings (sliced) - 7



Method:
1. Mix the salt, black pepper, turmeric, paprika and grated garlic in a small bowl
2. make small slit to the Fish fillet, and rub the spice mix on two sides thoroughly.
3. Close with lid and leave it aside for 30 min.
4. Heat the non stick pan and add Oil.
5. Once the Oil is hot, place the fillet in the pan. cook it on medium heat for 5 min, turn it over and cook for another 5 min
6. Once you notice the edges and the bottom gets browned and fish becomes very soft and flaky. then it's the indication that it is well cooked and done.
7. Turn off the heat, Transfer it to the plate and let it cool for a bit sprinkle lime juice and serve warm with the side of onion rings and lime wedges.

Pan Fried Tilapia
That is It... Flaky Fish is ready in minutes. Now Let your kids be Hungry for this healthy dish, and you sit and watch as they wipe off their plates.


This recipe is going to Miz Helen's Full Plate Thursday Event.

Happy Cooking until we meet here again....
-Mythreyi