Thursday, March 25, 2010

Sriram Navami - Panagam, Neer More, Kosumali

Yesterday was Sriram Navami and this one holds a special place in my house as my hubby's name is Sriram:). I made the usual menu which I posted previously but I never posted the recipes. So here goes -


  1. Water - cold, 2 cups
  2. Jaggery - 3/4th cup
  3. Ginger powder - 1/2 tsp
  4. Elaichi powder - 1/4th tsp

Mix all the ingredients above and enjoy cold:)

Neer More


  1. Butter milk - 4 cups
  2. Corriander - chopped finely, handful
  3. Oil - 1 tsp
  4. Curry leaves - 6/7
  5. Green chillies - 2
  6. Hing - 1/4th tsp
  7. Ginger - 1 tsp, finely chopped
  8. Mustard seeds
  9. Salt
  1. Heat oil and add the mustard seed. Once they sputter, add the curry leaves, ginger, hing and green chillies.
  2. Once the ginger and other ingredients are friend well and crisp, add it to the buttermilk.
  3. Add salt and mix well. Enjoy chilled!

Cucumber Kosumali


  1. Cucumbers - 3 medium sized, finely chopped
  2. Moong dal - 1 cup, soaked for 3 hours
  3. Grated coconut - fresh/frozen, 1/2 cup
  4. Salt
  5. Lemon juice - 3 tbsps
  6. Oil - 1 tsp
  7. Mustard seeds - 1 tsp
  8. Urad dal - 1 tsp
  9. Dried red chillies - 4/5
  10. Hing - 1/2 tsp
  11. Curry leaves - 7/8
  12. ginger - 1/2 tsp, finely chopped

  1. Mix the cucumber, moong dal, coconut, lemon and salt together.
  2. Heat oil and add mustard seeds and let them sputter.
  3. Now add the urad dal and cook until it is golden brown.
  4. Add the ginger, curry leaves, red chillies and hing and saute until done.
  5. Add this tempering to the cucumber mixture and blend it.
  6. This is almost like a salad and very refreshing.

This weekend I had the opportunity of trying out a paratha like Afghani dish, called Bolani, at a mom and pop store in Fremont. It is basically bread stuffed with boiled potatoes, leeks and spices and it is served with homemade yogurt. Thanks to my sister for recommending this dish and place. It was awesome!

Wednesday, March 17, 2010

Carrot Kosambari and Dosa Love

I made a very healthy carrot kosambari/salad last night along with a lot of other heavy duty items. This one stood out in its simplicity and freshness along all the other festive foods.

  1. Carrots - 5 grated
  2. Moong dal - 1 cup soaked for 3 hours
  3. Oil - 1 tsp
  4. Green chillies - 2 finely chopped
  5. Curry leaves - 5-6
  6. Corriander - handful, finely chopped
  7. Lemon juice - 3 tbsps
  8. Salt
  9. Mustard seeds - 1/2 tsp
  10. Jeera - 1/2 tsp
  11. Hing - 1/4th tsp
  12. Ginger - 1/2 inch piece, finely chopped

  1. Heat oil and add mustard seeds, jeera, hing, curry leaves, green chillies, ginger. Saute until all the aromas are enahnced and mustard seeds sputter.
  2. Add to grated carrot and mix in moong dal, lemon juice, salt, corriander. Toss everything together and let it sit for 30 mins and its ready to devour.

We ate some yummy food at Anjappar Chettinad last week. Do you remember ordering a cone dosa like above when you were a kid and lunging to break the top off and eat it? That is exactly what my hubby did:D:D

Wednesday, March 10, 2010

Lauki Dal And Funny Lemons

When life gives you lemons......Well, if they are anything like the one above then I'd laugh my guts out! :D:D A co-worker got some lemons from his backyard and I loved this one. I simply had to pick up this poor deformed thing. :)

I made a very simple yet tasty bengali style lauki dal. The panch puran masala gives it a very unique flavor. It was so good to have this after 5 days of eating out.

  1. 3 spoons panch puran masala
  2. 1 small lauki (bottle gourd)
  3. Tomato - 1, finely chopped
  4. Split masoor dal - 1 cup
  5. Oil - 1 tsp
  6. Salt
  7. Red chilli powder - 1 tsp
  8. Jeera powder - 1 tsp
  9. Turmeric - 1/2 tsp
  10. Dhania powder - 1/2 tsp
  11. Tamarind pulp - 1 tsp
  12. Curry leaves - 10
  1. Take a pressure pan and heat the oil.
  2. Add the curry leaves, haldi and the panch puran masala.
  3. Add the tomatoes and dal and saute for 5 minutes.
  4. Add the the rest of the ingredients - tamarind pulp, salt, chilli powder, dhania powder, jeera powder and enough water to soak them.
  5. Pressure cook for two whistles and enjoy steaming hot.

We ate at saravana bhavan last weekend and enjoyed the falooda and filter coffee.