We have never been big on Valentine’s Day. This year we decided to be different! I got roses(although the previous day, well, the thought that counts). I decided to cook a 6 course meal. What was I thinking! It was the middle of the week, work is hectic, had to buy groceries and these were things that I have never cooked before. Well, nothing can stop craziness. I had to skip the dessert and a main course due to lack of time and bought gelato(Has anyone tried Talenti gelato. They are awesome. So far, Pista, Black rasberry and Black cherry are my favorites.). Anyway, this is the menu/recipe I followed (Skipped Tempeh and dessert)!! It took all off 45 mins from scratch for the 4 course (Eggplant Cornucopias, heirloom tomato salad, steamed asparagus, Roasted veggie Quinoa, Roasted Beets)!!
February 15, 2013
May 20, 2012
Harvested the first 4 cherries of the season while enjoying the solar eclipse. Usually our cherry tree produces only about 4 cherries. This year, the yield has been 5 fold i.e 20 cherries. Waiting for them to ripen. Maybe due to the little cherry tree we bought so that it has company. The rest of the cherries are still green or pink. So probably will harvest them in a couple of weeks if the squirrels and birds spare them.
Check out the cherries and the crescent shape shadows cast by the eclipsed sun!
May 6, 2012
Tasty dinner to ward away the cooking and blogging slump. Gobi mussallam, Roti, Blackeyed pea and mung dhal! Followed the recipe from Tarla Dalal website. Although slightly altered the recipe by adding creamy yoghurt to the marinade. Also baked the whole thing in the oven instead of pan roasting it.
On Saturday, had cousins over for dinner, so made masala dosa, onion tomato chutney, Idiyappam and Vegetable stew. Followed the stew recipe from here. Turned out to be awesome stew.
On Sunday, a friend’s family stopped by for lunch. Made Keerai molagoottal, Beans paruppu usili, Carrot cucumber salad, Pineapple rasam, ulli theeyal, curd and rice. Ulli theeyal was out of the world. I am sure it will capture a permanent place in the weekly menu for some time.
So Sunday night dinner was a lite affair with Asparagus soup!!
Hopefully, this weekend post will get me to post about the many posts(India trip, Hyderabad visit, Kahaani the movie, various Tamil movies and Hollywood movies, etc) that I have in my brain as draft!!
November 28, 2011
We had been to Lake Tahoe for the Thanksgiving weekend. Surprisingly, it was sunny and bright there in Lake Tahoe. Had a relaxing and fun time there. Came back home to a gloomy weather yesterday and went to work today in the gloomy weather. What better way to spruce up a gloomy weather than a hearty wonderful dinner. So raided the pantry and finally found a bag of Avees Puncha Idiyappam podi and some cans of light coconut milk. Have never made idiyappam in life. Searched internet for recipes and gave up since all of the recipes were for white rice flour, not the red rice puncha idiyappam. Decided to give it a try on my own. Didn’t have high hopes. But guess how it turned out! Awesome! Look for yourself.
Idiyappam (6-8 servings of 4-6 idiyappams each)
- Avees Puncha Idiyappam podi (Red rice flour) – 2 cups
- Boiling water – 2 cups
- Oil – 2 tbsp
- Salt to taste
Mix the salt, Idiyappam podi, add water little by little. Mix it without any lumps and keep it aside closed for 15 minutes. After 15 minutes, add the oil and knead it well without any lumps. Then using a idiyappam press or thenkuzhal choppu/Nazhi, press them into idly mould and steam them for 10 minutes. Wonderful idiyappam is ready.
Kadalai curry(4 servings)
- Diced Onions 1/2 cup
- Boiled garbanzo bean(channa) 1 1/2 cup
- Grated garlic/ginger 1 tsp
- Red chilli powder 1 tsp
- Oil 1 tsp
- Salt to taste
- Madras curry masala powder/garam masala 1 tsp
- Tomato 1, chopped
- Light coconut milk 1 cup
- Cilantro leaves, 1 tbsp chopped
Heat oil, add ginger/garlic, then add onion, saute for 2 mins, add tomato and salt, saute for 10 mins, then add the curry masala powder, after 5 mins, add the garbanzo bean and 1 cup of water. Let it boil for 15 mins. Add the coconut milk, switch off once it is about to boil. Add powder, saute for five minutes, add salt and keep it aside. Garnish with cilantro leaves.
Serve it with hot idiyappam.