This and That

February 15, 2013

Valentine’s Day – Dinner for two

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)!!

Valentine' Day Dinner 2013 Valentine2013

May 6, 2012

Weekend food coma

Filed under: food, recipe — Tags: , , , , , , — yaadayaada @ 7:56 pm

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

Dinner Tonight

Filed under: food, recipe — Tags: , , — yaadayaada @ 9:25 pm

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)

  1. Avees Puncha Idiyappam podi (Red rice flour) – 2 cups
  2. Boiling water – 2 cups
  3. Oil – 2 tbsp
  4. 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)

  1. Diced Onions 1/2 cup
  2. Boiled garbanzo bean(channa) 1 1/2 cup
  3. Grated garlic/ginger 1 tsp
  4. Red chilli powder 1 tsp
  5. Oil 1 tsp
  6. Salt to taste
  7. Madras curry masala powder/garam masala 1 tsp
  8. Tomato 1, chopped
  9. Light coconut milk 1 cup
  10. 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.

March 31, 2010

Dinner tonight

Filed under: recipe — Tags: , , , , — yaadayaada @ 5:09 am

 Made Vegetable Enchilada and Guacomole for dinner on a whim. Was yum. Take a look for yourself

Enchilada sauce

  1. Tomatoes -3
  2. Garlic – 2 cloves grated
  3. Hot sauce -2 tsp
  4. Chilli powder – 1  tsp
  5. Flour – tsp
  6. Mexican seasoning – 1 tsp
  7. Oil -1 tsp
  8. Salt to taste
  9. Sugar 1 tsp
  10. Cumin powder 1 tbsp

Heat oil , fry garlic, add chilli powder, cumin powder, mexican seasoning, add chopped tomatoes, salt, sugar. Fry for 3 minutes. The grind it to paste. Add a little bit of water, hot sauce, bring it to boil. Then dissolve flour in half cup of water, add it to the sauce and bring it to boil. Keep it aside.

Enchilida Filling

  1. Diced Onions 1/2 cup
  2. Diced Bellpepers 1/2 cup
  3. Corn kernels 1/2 cup
  4. Chopped cauliflower 1/2 cup
  5. Oil 1 tsp
  6. Salt to taste
  7. Chilli powder 1 tsp

Heat oil, add onion, saute for 2 mins, add the rest of the veggies, add chilli powder, saute for five minutes, add salt and keep it aside.

To make enchillada

  1. Any kind of tortilla  – 4
  2. Shredded montery jack Cheese – 1/2  to 1 cup depending on your taste

Coat the tortilla with enchillada sauce and fill it up with the filling and some cheese and roll it. The sprinkle cheese on top. About a couple of tablespoons of sauce and broil it in oven for 5 minutes. Voila home made enchillada ready. It takes about 30-45 minutes to prepare it along with Guacolmole.


  1. Avacado – 1
  2. Finely chopped onions -1 tbsp
  3. Roma tomato finely chopped – 1
  4. Lime juice – 1tbsp
  5. Finely chopped green chilli – according to taste
  6. Salt to taste

Mash all the above things together and you have your guacomole ready to go with some toritalla chips.

January 14, 2009

Happy Bogi and Properous Pongal!

Filed under: recipe — yaadayaada @ 2:54 am
Pal Poli Vadai
Pal Poli Vadai

Paal Poli

Ingredients to make 8 polis:

Maida / all purpose flour 1/3 cup

Rava 1 tablespoon

Water to knead

Salt pinch

Turmeric pinch

Cardamom 2 pods

Saffron 4-5 strands

Sugar 1/3 cup (Can add more depending on your taste.)

Milk 4 cups

Oil to fry


Mix Maida, Rava, salt, turmeric, a teaspoon of oil, water and knead into a stiff soft dough. Add water little by little so that the dough is stiff. Then roll them out into small poris. Then heat oil and deep fry these poris.

Boil the Milk. When it starts boiling, add sugar and keep stirring until it dissolves completely. Add saffron and powdered cardamom to the milk. Once the milk is reduced to 2 cups, pour the flavoured mik over the puris. Make sure all the puris are covered will milk. Leave it aside for an hour for the puris to soak up the milk. Turn over the puris after half an hour. Serve it hot or cold depending on your preference.

Paruppu Vadai

Ingredients to make 10 small vadas:

To grind

Channa dhal or split peas 1/4 cup

Toor dhal 2 tablspoon

Red chilly 2

Curry leaves 3-4

Asofoedita/hing 1 pinch

salt to taste

turmeric 1 pinch

To fry



Soak the dhals for 3 hours. Grind all the ingredients into a coarse paste with very little water. Heat oil make the paste into small vadas and fry until they are golden brown. Your vada is ready.

Note:You can add onions, mint, saunf to the mix if you want to turn it into masal vadai.

Pongalo Pongal!

Pongalo Pongal!

October 25, 2008

Happy Deepavali!

Filed under: recipe — Tags: , , , , , , — yaadayaada @ 1:39 am

Deepavali is here! This is one of favourite festivals! Brings back lot of fond memories, from hiding under the bed when I was 4 to lighting the 10000 wala when I was 16. Now that I am so far away from homeland, I try to keep up as much tradition as possible. So to start this Deepavali, here is the first sweet I made. Thanks mom for the recipe.

Mixed Nut Brittle
Dry toasted Mixed Nut 1 cup (I toased the nuts in the oven at 300 F for 15 minutes)
Sugar 3/4 cup
1 teaspoon of lemon juice
Caramalize the sugar in medium heat, once it is a golden brown liquid, switch off the stove. Add the lemon juice and the nuts. Mix it well. Pour it in a buttered cold plate. Smoothen it with a a spatula, cut into pieces. Allow it to cool! Voila! Here is your yummy, nutty, crunchy brittle!

Mixed nut brittle

Mixed nut brittle

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