#50 : Chakra pongali ~ Sweet Pongal

This is the grand finale recipe of this project. I am very thankful to all of you who have patiently followed long. Every time I received an e-mail from a friend or a message about this project, it kept me motivated. Thank you!

When I started with this, I thought 50 recipes was a completely do-able task but very soon I realized it was a bigger challenge than what I expected it to be.  Cooking was the easier part but photographing ( finding the right light/ styling), uploading, writing and sharing the recipes took time and effort. I am glad I followed my heart and stuck with it. It helped me try/learn some very traditional family recipes, which otherwise would have never been possible. It has helped me learn some of my husbands favorite meals from his childhood. It brought back wonderful memories from my own.

I grew up with my grand parents when I was a kid. This recipe of Chakra pongali ~ Sweet Pongal is from my grand mother. When she makes it, it it surely out of the world. Ending this project with this recipe holds a special sentiment in my heart!

Thank you Everyone. This wouldn't have been possible without your encouragement. Happy 2013 !!! I still plan to keep cooking and documenting family recipes here. Every time I cook something interesting I will try to add it to the list. I have a few other projects in list for the coming year and I am super excited. More details and links later.

Ingredients

• 1/2 Cup Rice
• 1/4  Cup Yellow moong dal / Pesara Pappu
• 1 Cups Jaggery- Grated ( adjust to taste )
• ¼ Cup Cashews and Raisins
• 4 Tbs Ghee
• 3-4 Cardamom pods - Pounded to a fine powder
• 1-1/2 Cups Milk 
• 1-1/2 + 1/2 Cups Water 

Method:

1. Dry roast yellow moong dal / pesara pappu on medium-low flame until golden. Remove and set aside 
2. Wash rice and roasted moong dal, add water and milk, pressure cook for 3 whistles 
3. Once the steam escapes the the cooker, remove the lid and lightly mash the mixture
4. In a heavy sauce pan bring grated jaggery and 1/2 cup water to boil. Let the jaggery melt completely 
5. Add the jaggery syrup to the dhal-rice mixture. Turn down the heat to medium-low  and simmer for 20mins. The pongal will thicken. Adjust the sweetness if needed by adding more jaggery
6. Heat ghee in a small skillet and fry cashews and raisins until golden brown and add to the pongal. Add powdered cardamom. Remove from heat
7. Serve warm :-)

#49 : Potato Bajji ~ Potato Fritters

It is of the small joys and little pleasures that the greatest of our days are built.
~ Mary Anne Radmache

On a rainy day, there is no bigger joy than eating hot crunchy bajjis with a cup of maslsa chai.  When the mood is set for the day, Kalyan and I shamelessly give in to this joy. It make us happy. It brings a smile. Beautiful childhood memories linger. It remind us of home, India. It fills the house with memories of the first rain after a scorching summer. It brings back memories of dancing in rain. Puddles and handmade paper boats. Love and Happiness

Ingredients

• 2 Big Potatoes- Thinly sliced into circles
• 1/2 Cup Gram Flour- Chickpea Flour-Besan
•  2 tsp Rice Flour
• 1 pinch Baking soda
• 1 tsp Red Chilli Powder
• 1 tsp Cumin Powder - Jeera Powder
• Salt to taste
• 1/4 cup water or less
• Oil for Deep Frying 
• 1 tsp Chaat Masala 

Method:

1. In a large bowl mix together gram flour, rice flour, soda, chilli powder, cumin powder, salt. Add a small sprinkling of water to help bring things together into a thick pour-able batter
2. Fill a medium pan half way with oil. Heat on medium- high until it reaches a deep frying temperature (To test drop a small amount of batter in the oil and it should sizzle up immediately)
3. Once the oil is hot enough dip the potato slices one by one in batter, coat well and drop into the hot oil for deep frying
4. Fry the bajji until golden and remove/drain the excess oil off on a kitchen paper towel
5. Serve with a sprinkling of chaat masala and a choice of chutney

#48 : Pandu mirapakaya Pachadi ~ Red Chilli Pickle

Yet another cold weather pickle with the tongue burning spice of Red Chilles. This is ONLY meant for the brave at heart. I thoroughly enjoyed learning to make this pickle even after suffering from the painful sting of the freshly ground red chillies.

Kalyan and I belong to Andhra Pradesh, a southern state in India that is popular for red chilli farming and for making the spiciest of the pickles. It was a moment of contentment and pride as I stored this pickle away.

Ingredients

• 1/2 Cup fresh Red Chillies
• 1 small lime sized ball of Tamarind
• 1.5 Tbs Salt  ( add more if needed later)

For Tempering

• 5 tsp Oil
• 1 tsp Mustard seeds
• 1/4 tsp Asafoetida
• 1/4 tsp Fenugreek powder

Method:

1. Wash red chillies and pat dry on a kitchen towel. Remove the stems
2. In a food processor/blender grind the red chilles, tamrind, salt together to coarse  paste ( Do not add any water)
3. For tempering-Heat oil, add mustard seed, let them splutter. To it add asafoetida and fenugreek powder and fry for a minute
4. Pour the tempering over the ground red chillies. Can we stored away in a glass bottle for up to 2 months 
5. Serve with steaming hot rice and ghee. Enjoy the spice!

**Remember to wear gloves when you handle the red chilli paste. The sting is very painful!

#47: Vankaya Kalchi Pachadi ~ Smoked Eggplant Chutney

When the days are freezing and cold,
and the evenings are dull and grey,
all you want to do is to stay home and sleep,
brave up and make this pachadi,
It is  sure to bring an instant cheer !

Ingredients

• 1 tsp Oil
• 1 Large Eggplant
• 3-4 Tbs Cilantro - Chopped 
• 2 Green Chillies
• 1/2 tsp Turmeric powder
• 1 tsp Tamarind extract 
• Salt 
• 1/2 Onion- chopped

For Tempering

• 1 tsp Oil
• 1 tsp Mustard seeds
• 2 tsp Urad Dhal
• 7-8 Dry Red Chillies ( more if you like it spicy )
• 1/8 tsp Asafoetida
• 1/4 tsp Fenugreek powder

Method:

1. Apply oil onto the eggplant and roast it directly on the stove on medium heat turning it from side to side. It will take about 20 min for the outer skin to become completely charred. The eggplant will cook and become tender on the inside. Peel the skin  and chop into bite sized pieces
2. For tempering-Heat oil, add mustard seed, let them splutter. To it add urad dhal, red chillies and fry until the urad dhal turns slightly golden. Add asafoetida and fenugreek powder and fry for a minute. Set aside
3. In a food processor/blender grind the tempering-red chilles, green chilles, cilantro salt together to coarse powder. Add the chopped eggplant pieces to it and blend to a coarse paste
4. Garnish with chopped onions if needed 
5. Serve with steaming hot rice and ghee

#46 : Beerakaya Kandipappu Kura ~ Ridge gourd Lentil Curry

Beerakaya / Ridge gourd is one of those vegetables I recently learnt to cook with. I would admiringly look at them at the Indian Grocery but would never buy it.  I always thought cooking with this vegetable was complicated! 

I remember as a kid I never liked it and would throw tantrum to eat it. I only now realize that I was not open enough to try it. Beerakaya / Ridge Gourd has a wonderful neutral- sweet taste to it and when cooked with lentils it blends in to give a very delicate flavor. This recipe I learnt from my mom-in-law is a definite keeper.

 

*****Tender Beerakaya/ Ridge Gourd once peeled and cut tastes mildly sweet.
If it tastes bitter discard immediately and don't cook with it  


Ingredients

• 1 tsp Oil
• 3-4 medium sized Ridge gourd / Beerakaya -Peeled and cut into bite sized pieces 
• 1/4 cup  Tur Dhal / Kandipappu / Split Pigeon peas / Lentils
• 1/4 cup water
• Salt to taste

For Tempering

• 1 tsp Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tsp Urad Dhal
• 2 Dry Red Chillies 
• 7-8 Curry leaves
• 1/8 tsp Asafoetida
• 2 tsp Red Chilli powder
• 1/2 tsp Turmeric powder

Method:

1. Wash and soak lentils for about 45mins. Drain away the water later
2.  In a wide pan heat oil, add ridge gourd pieces, lentils, 1/4 cup water and cook covered for 20mins until the vegetable and the lentils are tender. Keep adding more water if required to help with the cooking process
3. For tempering-Heat oil, add mustard seed, let them splutter. To it add cumin seeds, urad dhal, red chillies and fry until the urad dhal turns slightly golden. Add curry leaves, asafoetida, red chilli powder, turmeric and fry for a minute. Add this to the cooked vegetable-lentil mixture. Add salt. Mix well to incorporate the spices
4. Serve with hot rice

#45 : Badam Milk ~ Easy Almond flavored Drink

Its been a while since I wrote something soulful. The past few months have been very busy. Work takes up most of my available time. I wake up at 7 am  and keep working until midnight taking very short breaks to eat or spend time over the internet. 

Badam Milk  reminds me of Chennai / Madras ( a city in southern India ). This city holds a very special place in my heart. I went to college there, stayed away from my parents for the first time, made some awesome friends and experienced the joys of growing up. They were the most carefree days of my life. I have numerous memories of enjoying this chilled almond drink at my college canteen during the lunch hours. Let it be a long wait at the bus stop or a quick meal replacement option before exams this drink was always my first preference. I can still vividly remember the taste of it- the chilled glass bottles filled with thick saffron flavored milk mixed up with chucks of broken almonds. Oh! what joy...

This recipe is a quick-easy version of the almond flavored drink. This is low on calories and make a light refreshing drink. I like to enjoy it in lieu of dessert after a satisfying meal.

Ingredients
( Makes about 20 servings )

• 1/2 cup Almonds
• 1/8 cup Cashews
• 1/8 cup Pistachio meats
• 1/4 tsp Saffron

Method:

1. Blend all the above ingredients to a coarse powder ( Can be saved in an air tight container for 2 months )
2. For 1 serving -  (Glass of Milk)  - Bring milk to boil and add 2 tsp of the above ground powder. Stir well and add sugar as needed. Cool in a refrigerator for an hour. Serve chilled

# 44 : Bendaykaya Pulusu Kura ~ Okra- Tamarind Curry

Bendakaya(Okra)  was my favorite vegetable as a kid. I could eat it for lunch everyday all year around. Just knowing that Okra Curry was a part of my packed lunch would make me happy. 

This recipe of Okra cooked in tamarind is new to me. I learnt it from my mom-in-law this year when she was visiting us from India. It has a wonderful lip tingling tang to it and tastes awesome with rice. Yum 

Ingredients

• 1/2  pound Okra- Bhendi- Bendakaya- (Tops removed and cut into big bite sized pieces)
• 1 Tbs Oil
• 1 tsp Jaggery grated 
• Small lime sized ball of Tamarind - Juice extracted  
• Salt to taste

For Tempering

• 1tsp Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tsp Urad Dhal
• 2 Dry Red Chillies 
• 7-8 Curry leaves
• 1/8 tsp Asafoetida
• 1/4 tsp Fenugreek powder
• 1 tsp Red Chilli powder
• 1/2 tsp Turmeric powder

Method:

1. Heat oil in a wide pan and fry Okra covered for 15 mins stirring from time to time. The stickiness of the okra should evaporate 
2. Add the tamarind juice, jaggery and simmer for 10 min 
3. Tempering -Heat oil , add mustard seeds , let them splutter . To it add cumin seeds, urad dhal, red chillies and fry until the urad dhal turns slightly golden. Add curry leaves, asafoetida, fenugreek powder,red chilli powder,turmeric and fry for a minute
4. Add this tempering to the the cooked Okra Pieces. Add salt and fry for a few mins 
5. Serve with hot rice

# 43 : Mamidikaya Kobbari Pachadi ~ Mongo-Coconut Chutney

This is yet another Pachadi recipe I am sharing today. The sour tingle of the mango blended with the flavors of coconut and the spiciness of the chilies makes up a lip smacking pachadi . Oh! if you drizzle it up with a little bit of Ghee you can never get enough of it. I grew up eating coconut pachadi as a kid. It was made very often at home and I didn't quite like it then. But now many years later just thought of this pachadi bring back wonderful memories. My mom in law shared a version of the same coconut pacandi pepped up with mango. Love it even more now.

Ingredients

• 1/2 Coconut- shell removed and cut into 1 inch pieces
• 1 Raw Mango- cut into 1 inch pieces
• 1tsp - Oil
• 13 Red Chillies
• 2 Green Chillies 
• 1 tsp - Urad Dhal
• 1/2  tsp - Mustard seeds
• 1/8 tsp - Asafoetida
• 1/4 tsp - Fenugreek powder
• Salt to Taste

Method:

1. Tempering- Heat oil , add mustard seeds , let them splutter. To it add urad dhal, red chillies and fry until the urad dhal is slightly brown. Remove from flame, add asafoetida and fenugreek powder. Set aside to cool
2. In a blender/food processor grind the coconut into a coarse paste adding very little water. Add the tempering ( fried red chilli-mustard seed mixture) to the same blender and gind untill the red chillies get incorporated with the coconut 
3. Add green chilles, mango pieces, salt  to the coconut mixture and blend to a coarse paste 
4. Serve with hot rice and ghee

# 42 : Onion Pakoda ~ Deep Fried Onion Fritters

The first time I made pakodas they came out surprisingly perfect. I didn't have to refer any recipe book or call up home for it. Though I  was new to cooking, I somehow knew the art of making them. May be a product of hanging out in the kitchen whenever my grand mom made them?

I have many memories of eating crunchy pakodas as soon as they are fried. Hot to hold, hot to take a bite into but joyful and heartwarming.  And really is there a bigger joy in life than staying home on a rainy day eating pakodas and sipping a hot cup of chai ?

Ingredients

• 2 Big Onions finely sliced
• 3/4 Cup Gram Flour- Chickpea Flour-Besan
• 1/8 Cup Rice Flour
• 1 tsp Red Chilli Powder
• 1 tsp Cumin Powder - Jeera Powder
• 3 Green Chillies finely chopped
• Oil for Deep Frying 
• Salt to taste
• 1 tsp Chaat Masala 

Method:

1. In a large bowl mix together onions, gram flour, rice flour, chilli powder, cumin powder, green chillies and salt. Add a small sprinkling of water to help bring things together into a very thick batter
2. Fill a medium pan half way with oil. Heat on medium- high until it reaches a deep frying temperature (To test drop a small amount of batter in the oil and it should sizzle up immediately)
3. Once the oil is hot enough drop spoonfuls of the pakoda batter and fry until golden 
4. Serve with a sprinkling of chaat masala and a choice of chutney

#41 : Kakarakaya Kura ~ Bitter Gourd Curry

When I was little I would question- Can any sane person like Kakarakaya / Bitter Gourd ?
This should sum up everything I felt for this vegetable. 

When my mom-in-law was visiting us last year she made a stir fry out of Kakarkaya. I was newly married then and too shy to say a no I agreed to eat it for lunch. To my surprise, I instantly liked it. 

Since then every time I find it fresh at the Indian grocery I pick it up and look forward to cook with it. This recipe below incorporates tamarind and jaggery with the Kakarakaya giving a nice buzz to the bitter vegetable. Quite a medley of beautiful flavors! 

Ingredients

• 3-4 medium sized Bitter Gourd/Kakarkaya - Chopped into bite sized pieces
• 1/4 cup Water
• 3 tsp Grated Jaggery
• Small lime sized ball of Tamarind - Juice extracted  
• Salt to taste

For Tempering

• 1tsp Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tsp Urad Dhal
• 2 Dry Red Chillies 
• 7-8 Curry leaves
• 1/8 tsp Asafoetida
• 1/4 tsp Fenugreek powder
• 1 tsp Red Chilli powder
• 1/2 tsp Turmeric powder

Method:

1.  Pressure cook kakarakaya pieces in little water for 1-2 whistle. Set aside and let the the steam escape
2. In a medium pan -Heat oil , add mustard seeds , let them splutter . To it add cumin seeds, urad dhal, red chillies and fry until the urad dhal turns slightly golden. Add curry leaves, asafoetida, fenugreek powder,red chilli powder,turmeric and fry for a minute. Add the steamed kakarakya to it. Add in the tamarind water and jaggery and let it simmer for 10 mins on medium heat. Add adjust water if necessary. Add salt ( The consistency should be a little soupy)
3. Serve with hot rice

#40 : Potlakaya Kura ~ Snake Gourd Curry

As a kid the only vegetables I liked were potatoes and okra. Anything other than these two meant that the meal was not interesting enough and I would throw a tantrum to eat. So naturally went I began cooking I experimented with vegetables I was familiar with and liked.Thanks to this challenge of documenting family recipes, I have a new favorite vegetable.This recipe is simple, low calorie and protein rich. Very filling and satisfying.

Ingredients

• 1 medium sized Snake Gourd- cut into 1/4th inch roundels
• 1/8 cup Moong Dhal -Lentils - Soaked in water for 10 mins
• 1/4 cup Water
• Salt to taste

For Tempering

• 1tsp - Oil
• 1 tsp - Mustard seeds
• 1 tsp - Cumin seeds
• 1 tsp - Urad Dhal
• 2 Dry Red Chillies 
• 7-8 Curry leaves
• 1/8 tsp - Asafoetida
• 1 tsp Red Chilli powder
• 1/2 tsp Turmeric powder
• 1 inch ginger- grated / pounded 
• 2 green chillies- Pounded
• 1.5 TBS dired desiccated coconut powder

Method:

1.  Pressure cook the snake gourd and moong dal in little water for 1 whistle. Set aside and let the the steam escape
2. In a medium pan -Heat oil , add mustard seeds , let them splutter . To it add cumin seeds, urad dhal, red chillies and fry until the urad dhal turns slightly golden. Add curry leaves, asafoetida, red chilli powder,turmeric, grated ginger, green chillies  and dired desiccated coconut and fry for 2-3 minutes. Add the steamed snake gourd-dhal mixture and fry on medium heat for about 10 mins. Add salt
3. Serve with hot rice

#39 : Vankaya Allum Kura ~ Eggplant Curry with Ginger-Green Chilli Paste

Today's recipe is very dear to my heart. This is that one curry I make the most often on special festive days. Look at how vibrant and inviting it is! Really, I would do anything to be served this eggplant curry, hot rice and rasam on a banana leaf :-) Sometimes these simple joys make the most magical memories ! 

Ingredients

• 2 big Eggplants
• 10 Green chillies
• 2-inch piece of Ginger
• Handful of Cilantro Leaves

• 2 Tbsp Oil
• Salt to taste

Method:

1.  Wash and chop the eggplant into big-bite sized pieces. Sprinkle some salt and set aside for 10 mins. The eggplant pieces will ooze out a little bit of water. Dry with a kitchen towel
2. In a large pan heat oil. Add eggplant pieces, cover with a lid and cook on medium-low heat until they are tender
   
3. Make a coarse paste out of green chillies, ginger and cilantro adding very little water if needed
4. Add this paste to the tender eggplant pieces and fry on medium heat for 10 mins until the oil begins to ooze out. Add salt
5. Serve with hot rice

#38 : Gongura Pachadi ~ Red Sorrel leaf Pickle

When we think of Andhra Cooking this pickle automatically comes to mind. Quintessential is the only word I can think of. It has a wonderful sourness to it that is coupled with the warm aroma of the asafoetida and the tongue tingling spice of ground red chillies. We Telugu people love spicy food and pickles usually form an indispensable part of our everyday meals. When I was little, I thought this pachadi was exotic and out of the world. When my mom-in-law was visiting us from India, I learnt this from her.It was on my bucket list for a very long time. I was surprised at how simple and easy this was to make.

Ingredients

• 3 big Bunches of Gongura/Sorrel leaves
• Salt to taste

For Tempering

• 5-6 Tbsp Oil
• 1 tsp - Mustard seeds
• 25 Big Dry Red Chillies ( To taste . Can be reduced to make it milder and less spicier)
• 2-3 Green chillies
• 1/2 tsp  Asafoetida
• 3/4 tsp Fenugreek powder

Method:

1.  Wash the Gongura/Sorrel leaves and separate then from the stem. Let them dry completely over a kitchen towel for 1-2 days
2. In a large pan heat 2.5 Tbs oil. Add the gongura leaves and fry until they reduce in size, become tender and ooze out oil
   
3. Tempering-In a medium pan -Heat rest of the oil , add mustard seeds , let them splutter . To it add red chillies,green chillies and fry until the red chillies deepen in color. Add asafoetida and fenugreek powder and fry for a minute. Turn off the heat/flame and set aside to cool completely
4. Transfer the mustard seed-red chilli tempering to a blender, add salt and grind on a smooth powder. Add the gongura leaves and blend to a paste ( Do not add water )
5. Serve with hot rice and a side of freshly chopped onions. Enjoy

#37 : Beans Kobbari Kura ~ Beans and Coconut Stir-Fry

Wow! time flies. It is September already. I still have a long way to go to complete this challenge.  When I first started it, I felt documenting 50 recipes was an easy doable task. Really? What was I thinking! :-) Life has been busy and I was not able to spend a lot of time on this blog. I did cook quite a bit and never found the patience to photograph and blog here. I hope to be more active in the coming months. I jotted down today's recipe  from my mom-in-law last year. I had  fallen is love with it as when she made this beans and coconut curry for lunch. Since then i have made it several times. Surely one of my favorites from her!

Ingredients

• 1/2 pound Green Beans - chopped into bite-sized pieces
• 1/2 tsp Turmeric powder
• 1/4 cup Water
• Salt to taste

For Tempering

• 1tsp - Oil
• 1 tsp - Mustard seeds
• 1 tsp - Cumin seeds
• 1 tsp - Urad Dhal
• 2 Dry Red Chillies 
• 7-8 Curry leaves
• 1/8 tsp - Asafoetida
• 1 tsp Red Chilli powder
• 3 TBS dired desiccated coconut powder

Method:

1.  Pressure cook chopped beans in little water for 1 whistle. Set aside and let the the steam escape
2. In a medium pan -Heat oil , add mustard seeds , let them splutter . To it add cumin seeds, urad dhal, red chillies and fry until the urad dhal turns slightly golden. Add curry leaves, asafoetida, red chilli powder and dired desiccated coconut. Add the steamed beans and fry on medium heat and about 10 mins. Add turmeric and salt
3. Serve with hot rice