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 -
- Water - cold, 2 cups
- Jaggery - 3/4th cup
- Ginger powder - 1/2 tsp
- Elaichi powder - 1/4th tsp
Mix all the ingredients above and enjoy cold:)
- Butter milk - 4 cups
- Corriander - chopped finely, handful
- Oil - 1 tsp
- Curry leaves - 6/7
- Green chillies - 2
- Hing - 1/4th tsp
- Ginger - 1 tsp, finely chopped
- Mustard seeds
- Heat oil and add the mustard seed. Once they sputter, add the curry leaves, ginger, hing and green chillies.
- Once the ginger and other ingredients are friend well and crisp, add it to the buttermilk.
- Add salt and mix well. Enjoy chilled!
- Cucumbers - 3 medium sized, finely chopped
- Moong dal - 1 cup, soaked for 3 hours
- Grated coconut - fresh/frozen, 1/2 cup
- Lemon juice - 3 tbsps
- Oil - 1 tsp
- Mustard seeds - 1 tsp
- Urad dal - 1 tsp
- Dried red chillies - 4/5
- Hing - 1/2 tsp
- Curry leaves - 7/8
- ginger - 1/2 tsp, finely chopped
- Mix the cucumber, moong dal, coconut, lemon and salt together.
- Heat oil and add mustard seeds and let them sputter.
- Now add the urad dal and cook until it is golden brown.
- Add the ginger, curry leaves, red chillies and hing and saute until done.
- Add this tempering to the cucumber mixture and blend it.
- 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!