Prawn Vindhali / Prawn curry

This is my very good and beautiful friend Priya, who lives in Philly. We've been friends from our college days. She visited India too, in December, when I was there. We met up with old friends and had a blast.

She gave me this wonderful recipe for prawn vindhali. She says it's a recipe from Thirunelveli, Tamil Nadu. It is a very simple and delicious dish. I tried it and loved it. Thought I must give her the credit for the recipe. So, kudos to you, Priya. And thanks a bundle pal :)




Ingredients:

• Cleaned prawns - 1 pound (abt. 1/2 kg)
• Vinegar - 4-5 tbspns
• Onion - 1 large (chopped)
• Garlic - 6-7 cloves (chopped)
• Ginger - 1 inch thick piece (chopped)
• Oil - 4-5 tbspns
• Red chillis - 10
• Turmeric powder - 1/2 tspn
• Cumin seeds - 1/2 tspn
• Mustard seeds- 1-1/2 tspn
• Curry leaves - 2 sprigs
• Water - 1/4 cup
• Salt to taste

Directions:

• Lightly dry roast the red chillis, mustard and cumin seeds in a pan.
• Grind this to a paste with a 2-3 tbspns of vinegar (do not add water at all to this mixture)
• Marinate the prawns in this paste for about 30 mins.
• Heat oil in a pan and add onions, garlic and ginger and saute for 4-5 mins.
• Add turmeric powder.
• Add the marinated prawns, salt and vinegar and fry well.( For about 4-5 mins)
• Pour 1/4 cup of water, add curry leaves and allow it to simmer till the gravy becomes thick.
• Serve hot. Pairs well with rice .

Luv 'n' luc'
Smitha

An eye on your waist.........Guacamole with oven baked tortilla bites

I never make resolutions because they are hard to keep. All you strong-willed folks may be smirking at me. But, I do plan to stay active and fit this year. How about you guys? What have you planned for 2010? (Maybe, I'm too late in asking you this question, but just inquisitive)


These days , we hear so much about staying fit, eating healthy, reducing fat and sugar intake and so on. All this is important for the kind of stressful lifestyle we lead.

But, where do you start? And, how do you follow all the rules? You have to figure it out yourself. Personally, for me, it's all about portion control. I don't deprive myself of good food. But, I try to understand what's on my plate and how it will affect me. So, when I see cake, I don't run and hide. I enjoy a small slice rather than a large one. Similarly, fresh fruits, vegetables and whole grains point fingers to good health. So, I opt for that kind of food too now a days.


With all due respect to those of you who have resolved to live healthy, here is the recipe for a very healthy snack.It is very comforting and helps you stay on track. It's scrumptious too. Avacadoes are packed with vitamins, minerals, fiber and monounsaturated fat that helps lower bad cholesterol.Guacamole is a mexican avacado dip.



Stay fit, stay healthy and Happy 2010.


Ingredients :(Serves 2)

• Whole wheat tortillas - 2 ( can substitute with chapatis)
• Ripe avacado - 1 ( avacado will be dark green when raw and black when ripe)
• Onions - 2 tbspns(fine chopped)
• Tomatoes - 1 tspn(fine chopped)
• Coriander leaves - 2 tsps
• Lemon juice - 1 tspn
• Low-fat yogurt - 1 tbspn
• Cumin powder - 1/2 tspn
• Salt and pepper - to taste.

Directions:

• Preheat oven to 300 degrees F(149 C)
• Place tortillas or chapatis side by side on a tray. Do not let them overlap. Bake for 10 mins or till they are crisp like chips.
• Remove from oven.Let cool. They will be completely crisp. Break them into bite size pieces and set them aside on a serving platter.
• Peel and cut the avacado into small peices and coarsely mash with a fork.
• In a small mixing bowl, add the avacado and all the other ingredients and mix well.
• Transfer to a dipping bowl and serve.

Note: Never cook an avacado.Because of its high tannin content, the flesh turns bitter.
Luv 'n' luc'
Smitha

A BIG FAT HELLO TO ALL MY FRIENDS AFTER A LONG, LONG TIME

Hi everyone,

How have all of you been? Waiting to hear from all of you.

Me back after a very very short break ;) [ just 4 months]
My India trip was like one huge roller-coaster ride. It was a mix of fun and tension and alot of road trips and leisure and sunshine and intense heat. The best part was being with family and friends after a long time. And great news is that recession has not hit India as badly as it has here. India is booming. All I saw there was development, development and more development. Hurrah!

Now, being back here, and having just gotten over my jetlag, I've settled back to routine. Phew!
And happy to have missed the winter and come directly to spring.

Hopefully, I should be back to blogging soon . But truth is that laziness is taking over. I should push myself to get started. Will start that processs with immediate effect.
Ciao!

Luv 'n' luc'
Smitha

Ela Ada

I know I'm way late once again in making a post. I'm leaving for India this weekend and when is a better time to shop than now. Have shopped till I dropped :).
Busy with all the packing and the excitement is driving me crazy. Will be visiting my sister, in Dubai, for 2 weeks and then, off I fly to India where family, weddings and good weather wait for me. Glad to leave winter behind. Looking forward to mom's food and loads of fun.

I'll be gone for a good 3 months, but, I think, I will pop-in here, once in a while to make new posts.

Before I bid adieu , I thought I'll post one more recipe. Mouth-watering Ela ada. It's a very popular snack from Kerala. Can be served for breakfast too.

I had searched the whole of Saint Louis for banana leaves and finally found some frozen banana leaves at an asian food market. I was so excited because I have been longing to make ela adas.

For those of you who can't find banana leaves, you can substitute it with parchment paper.
Ciao!

Ingredients: (Makes 5 adas)

• Rice flour - 1-1/2 cups
• Hot water - 1-1/2 cups
• Salt - to taste
• Banana leaves or parchment paper.

Ingredients for for filling:

• Grated coconut - 1-1/2 cups
• Jaggery - 1/2 cup ( or according to taste)
• Cardamom powder - 1/4 tspn

Directions:

Clean banana leaves with a wet cloth. Then place them over low heat for about 10-20 secs to season the leaf. Set aside( If using parchment paper avoid this step)

Directions for making the rice dough:

• In a pan slightly roast rice flour.
• Then add hot water with salt and stir well.
• Take off heat. Cover and set aside to cool a while.
• When slightly cool, knead it to make a soft dough. Cover and let it rest.
  

Directions for the filling:

• In a skillet, over medium heat, melt the jaggery with a tablespoon of water.
• Strain this melted jaggery and get rid of the dirt left at the bottom.
• Return the strained jaggery to the pan and add the grated coconut. Cook for 5- 10 minutes over medium heat, stirring constantly. When the mixture starts to thicken, remove from heat and cool till it reaches room temperature.

Directions to make Ela Ada:

• Cut the banana leaves or parchment paper into small, 20 cm squares.
• Divide the rice dough into 5 equal parts
• Spread one ball of rice dough evenly on the banana leaves/parchment paper; use your hands to spread the rice dough as thin as possible leaving a 1 cm margin on all sides. ( See pic)


• Place filling on one side of the spread dough. (see pic)

Fold the leaf/parchment paper in the middle and press the sides to seal the ada well.

• Take an idly steamer and add water to it and place on medium heat.


• Place the leaves / parchment paper flat on the idly mould trays and steam in the idly steamer for 15 to 20 minutes.


• 
  

Once the adas are steamed and cooked, peel of the leaf/parchemnt paper and serve with some hot tea or coffee. Ela ada can be served hot or at room temperature
Enjoy!!!!!!!!

Luv 'n' luc'
Smitha

Rich Fruit 'n' Nut Cake or Plum Cake

Happy Halloween! Boo!

A very dear friend, Sheeja had her birthday last Saturday, the 24th of October. I made this cake for her. I got this recipe from a fellow blogger's pages - Annita, author of My treasure, my pleasure .

The cake is rich and one of the best cakes I have ever made. Filled with the richness of dried fruits and nuts.
Needless to say, she loved it and that's what made all the pains making it, worthwhile.


For the recipe click here

Have fun!

Luv 'n' luc'
Smitha

2-in-1 Recipe - Carrot Halwa / Carrot Kheer

Diwali wishes everyone. And prayers for a prosperous, healthy and happy year ahead.

My hubby has been pestering me, for days, to make carrot halwa. Finally, with a little time on my hands yesterday, I prepared it for him. He was mighty pleased.


Whenever I make carrot halwa, I save the left over and beat it into a glass of milk with some saffron strands and make carrot kheer out of it. I would recommend serving this kheer chilled.
So, basically, this is a 2-in-1 recipe.

Ingredients:

(Serves 4)

• Carrots - 5 (grated)
• Milk - 2 cups
• Evaporated milk - 1 cup( substitute with plain whole milk)
• Sweetened condensed milk - 5 tbspns
• Sugar - 1/3 cup or to taste
• Cardamom powder - 1/4 tspn
• Cashews and raisins - 4 tbspns each
• Ghee- 1 tbspn.

Directions:

• Fry cashews and raisins in the ghee and set aside.
• Take a sauce pan and add milk and set on medium-low heat.
• Add the carrots and stir and let cook for about 15 mins.
• Then add evaporated milk and condensed milk and cook on high heat for 10 mins , stirring continuously. ( Cook for longer if the milk has not been completely absorbed into the carrots)
• Add sugar and reduce heat to low.
• When the mixture reaches a halwa consistency. Turn off heat and add cardamom, cashews and raisins.
• Serve at room temperature or chilled.

Luv 'n' luc'
Smitha

Cabbage Thoran

Have been so busy of late. Have not found time for anything, leave alone blogging. Had quite a few guests over the past week, that I've had time for nothing else since. (sigh!) Now, I resent going to the kitchen.

Here is a very simple recipe for thoran. Thoran is a dish from Kerala. A very simple, steamed and seasoned cabbage side dish .

Ingredients: ( serves 4-5 )

• Shredded cabbage - 4 cups
• Mustard - 1 tspn
• Green chilli - 2 ( slit)
• Chopped onions - 1/4 cup
• Urad dal - 2 tspns
• Curry leaves - 4-5
• Oil - 2 tspns
• Salt - to taste
• Turmeric powder - 1/8 tspn
• Grated coconut - 1/4 cup

Directions:

• Heat Oil in a pan and add mustard. Once they splutter, add green chillies and urad dal. Saute ( abt. 2 mins)
• Add onions and curry leaves. Saute.
• Reduce heat to low. Add cabbage, salt, turmeric and 1/8 cup of water. Cover and let it steam for about 8-10 mins. Stir occasionally.
• Finally, add the grated coconut. Stir and cook for about 2-3 more mins.
• Thoran is ready.

Luv 'n' luc'
Smitha

Salad with honey balsamic vinaigrette dressing

Autumn has set in and the thought of winter makes me sigh. I love the snow. But it's the dark, cold, gloomy days that I dread. But, there's nothing we can do about it. Time can't stand still. Right?

Then a bulb glows in my head.
Aha! There's one thing that I "CAN" do. Enjoy the days before winter sets in. I had to make use of the wonderful fruits and veggies I saw at the stores. With the last of cherries, apricots and spring mix salad leaves on the market, I made this salad a couple of weeks ago.

Oh ya! It, sure, was soul gratifying. The bright colors in the salad were enough to lift my spirit. The sweetness from the fruits and the slight bitterness from the radicchio, subtle bite of the salad leaves and the tangyness of the vinaigrette ......altogether, it was a party in my mouth.

I have listed ingredients for 2 kinds of salad mixes. the first one has the fruits mentioned above. For those of you who have run out of luck finding these ingredients can try the second option of the salad mix. I'm not mentioning any measure for the salad leaves and fruits. Use as much or as little as you like.
Ingredients:

Salad Mix No.1:

• Baby romaine
• Tango
• Radicchio
• Baby spinach
• Apricots
• Cherries
• Plums
• Steamed french beans

Or

• Salad Mix no.2
• Lettuce
• Baby spinach
• Valencia oranges
• Apple
• Grapes
• Carrots
• Onions
• Pecans
  

Ingredients:
For the honey balsamic vinaigrette

• Honey - 3 tspns
• Lemon juice - 4 tspns
• Aged balsamic vinegar - 5 tspns
• Olive oil - 2 tspns
• Salt and pepper-to taste

Directions:

• Blend all the ingredients for the vinaigrette together with a blender or beat well with a whisk.
• Pour over the salad mix and toss. Serve immediately.

Luv 'n' luc'
Smitha

MOM'S VEGETABLE KURMA

I flew to Omaha last week to visit one of my very good friend's from school. Another friend flew down from Philly too. The 3 of us met after 9-10 yrs. Had such a wonderful time. Was not really in a mood to get back to blogging :(

Today, I'm posting my mom's recipe for kurma. I love it and whenever I make it, I feel it does not taste as good as her's. Then I realized that her kurma tastes better because she adds a special ingredient to it.............she pours her love into it :)

This kurma pairs well with rotis or Parattas. but, I like it best with dosas or idlis.

Ingredients:

• Oil - 2 tbspns
• Slit green chillies -2
• Bayleaf -1
• Cinnamon stick - 1 inch piece
• Cloves- 3
• Cardamom - 1
• Star anise - 1/2
• Chopped onions- 1 cup
• Curry leaves - 1 stalk
• Chopped ginger - 1 tspn
• Coriander powder - 6 tspns
• Turmeric powder - 1/8 tspn
• Chilli powder - 1/2 tspn ( or to taste)
• Potatoes - 2 (cut into 1 inch pieces)
• Carrots - 1 (chopped)
• Beans - 7-8 (cut into 1 inch pieces)
• Peas - 1/4 cup
• Salt - to taste
• Coconut - 1/2 cup
• Saunf - 1 tspn
• Poppy seeds(kas kas) - 1 tspn
• Garlic - 1 clove.
• Coriander leaves - 1/4 cup
• Yogurt - 6 tbspns

Method :

• Heat oil in a pressure cooker and add the chillies, bayleaf, cinnamon, cloves, cardamom and anise. Saute about 2 mins.
  Add onions and ginger. Saute till the onions are translucent.
• Add coriander powder, chillie powder and turmeric. Saute. Add 1/4 cup water and saute on medium-low heat till the masala is well cooked. (about 5-6 mins)
• Add the vegetables and salt and 1-1/2 cups of water and pressure cook for 2 whistles.
• In the mean time grind the coconut,poppy seeds, saunf and garlic to a fine paste using little water.
• Once the vegetables are cooked add this ground coconut mixture to it and cook for 3-4 mins.
• Finally, add curry leaves and yogurt and stir for a minute. Switch off heat and add coriander leaves.
• Serve hot .

Luv 'n' luc'
Smitha

Achamma's sambar - the ultimate homemade sambar

I would like to thank all my readers for wishing me well when I was ill. I've recovered now. Thank you so much.
Most of you may think that it's a good day for me today. But, no. It's quite the opposite. A very sad day for me. Why? Read on.

I love my grandma. She was a small statured, plump woman and the cutest, sweetest and the most warm-hearted little person I have ever known. I loved her cooking. She was a great cook and I don't know how she really did it. It was like as if she had some magic potion which she used in all her dishes to create those wonderful, aromatic and delightful dishes. Anything she cooked tasted like heaven.

She never had recipe books nor did she ever have to measure ingredients. Everything was in her little silver-haired head and the magic at her finger-tips.

Today, sadly, is her first death anniversary and the following recipe,I, fondly, share in memory of the sweetest and most lovable grandma in the world.

This sambar recipe is a bombshell and it comes from her and She didn't forget to hand it down. So, today my mom still makes it for all at home and when we (my siblings and me) got engaged to be married, my mom handed it down to us. It's always been compliments galore for me, when I make this sambar.

I wish my gramma were here today.I miss her ever-so-much.
"Achamma this post is in memory of you. Sure, you are looking down on me now."

I have made this sambar using Okra( Ladies finger). Some alternatives for okra are drumsticks, white pumpkin( winter melon), brinjal( aubergine) or shallots. My favorite is shallot sambar but could not find any this time.

Ingredients: (serves 3-4)

• Toor dal - 1/2 cup
• Tomato - 2 (cut into quaters)
• Ladies finger (cut into 1 inch long pieces)
• Tamarind - size of a bing cherry
• Turmeric powder - 1/8 tspn
• Asafoetida( Hing) - 2 pinches
• Fenugreek seeds - 1 tspn
• Grated coconut - 1/3 cup
• Curry leaves - 7-8 large leaves ( plus more for tempering)
• Chopped onions - 1/4 cup
• Coriander powder- 4 tbspns
• Chilli powder - 1 tspn( or to taste)
• Mustard seeds - 1 tspn
• Dried red chillies- 2
• Salt - to taste
• Oil - 2 tbspns

Method:

• Wash the dal. Pressure cook it with tomatoes and 1-1/2 cups of water. ( 2 whistles will be sufficient)
• In the mean time, take 1/2 tbspn of oil in a pan and saute the okra till the slime disappears. Set aside (If using drumsticks or the other alternatives, avoid this step)
• Add 1/2 cup of water to the tamarind and extract tamarind juice from it and discard the pulp. Set aside.
• In another pan, add another 1/2 tbspn of oil and add Hing.
• Then add fenugreek seeds. When it turns light brown and splutters, add coconut, curry leaves and onions and fry.When the coconut turns a golden brown and a wonderful aroma arises, add coriander powder and chilli powder. Toast well. Stir constantly. ( abt 5-6 mins on medium-low flame) . Then grind this to a fine paste and set aside.
• When the dal is cooked, add the vegetable to the dal and cook along with salt, turmeric powder, tamarind extract and the ground coconut mixture. cook for about 5-6 mins.
• If the sambar is too thick, add as much water as required to make a consistency that satisfies you.
• Finally, temper mustard, curry leaves and red chillies in 1 tbspn of oil and add it to the sambar.
• Serve with rice, idly, dosa or methu vadas.

Luv 'n' luc'
Smitha