Marmalade with Tangerines – The best evah!

Marmalade with Tangerines – The best evah!

What does one do when you have a child in Orchestra in school. They sell stuff to sponsor trips and they make money of their parents primarily – This is how I got suckered into getting 2 BIG crates of oranges and tangerines all the way from Florida. They tasted like nectar, that’s for sure and truth to tell, it did not take much arm twisting for me to agree to buy grapefruits, navel oranges, tangerines and oh-so fresh strawberries. I made strawberry coulis, and jam and I ventured for the first time to make some marmalade. The oranges – I want to say about 12-14 yielded 3 16 ounce jars, two of which vanished before i could say Jack Robinson (an old expression of my dad – which I still use often if only to keep him in my thoughts on a daily basis. So easy to make and so delicious you’ve got to try this and feel the rush and the power of making your very own, homemade, marmalade – Ingredients 12-14 good sized tangerines, pitted (see how to below) 1 cup of White Sugar 1 cup of sugar in the raw 3/4 -1  cup of orange blossom honey A pinch of freshly grated nutmeg 1tsp orange essence Method Wash tangerines thoroughly and dab dry with paper towel or kitchen towelSoak in the honey for about 30 minutesPeel them in such a way that you get some big pieces that can then later be cutCut the orange sideways to reveal the wheel. For pitting it, I took a blunt knife and simply ferreted out the seedsChop the...
Onion and Peanut Chutney

Onion and Peanut Chutney

A simple quick and fabulous chutney to accompany dosa, (lentil crepes) Idlis (savory cakes) or even mix in with rice. Having the kids home demands that you be quick and creative – it is always a pleasure to have them home, but the problem usually is coming up with an idea for  a meal more than making it – I am sure all you experienced chefs out there would agree – Rava Idlis and Chutney seemed like a perfect light and simple lunch to make- So we did and it was enjoyable – And what was best is although it is frigid outside, the sun shines even brighter making for good pics – Lately I have made food that I wish to blog in the evening and Jan evenings are usually gloomy and dark even by 5, making for not so great pics of really good food – Will strive to be more efficient with the daylight hours for blogging. Here is the recipe Ingredients 1 big red onion 1 handful of roasted peanuts (husk free) 3-4 of your spicy dried red chilies 1tsp of sesame oil For tempering a pinch of asafetida 1/4 tsp mustard seeds fresh curry leaves 1tsp of sesame oil Method In a wok/kadai/frying pan heat the oil and add the ingredients and cook until onion is translucent Cool and grind Temper with the suggested ingredients Serve with Idlis, dosas, rice or chapatis – See here with hot and delicious Rava Idlis...
Easy, Peasy Cheesy Spread

Easy, Peasy Cheesy Spread

This is my entry for the Hush Hush week of Avant Garde Cookies. Priya Sreeram gave me an easy ingredient – cheese. And I had just stocked the fridge with Feta from the Indian store (never again since it was too salty, but perfect for the dish I made) and Gruyere from Trader Joes. What to make??? I also had some paneer sitting in the fridge from a previous purchase, however it was not an option for this meal. I have been cooking but blogging has been a luxury I have been unable to indulge in! Other priorities, kid applying to colleges, baking goodies for all the teachers and friends who have enriched our lives, horrific news that makes me want to sometimes curl up under the comforters with my children and never come out! Oft are the times I feel like taking them all back in my womb where I can keep them safe! If only that were an option! Kids grow up, get bigger than you, finish school and flee the nest in pursuit of their own destinies. As parents you have to learn to dwell on their success and not at the void they leave in the home as they do so! I want a safe environment for the children and for all the people of the US. Many countries survive just fine with no weapons in their homes – I dream of a gun-free country where people once again learn to love their neighbors and let go of this built up hate and frustration. Sorry to digress, this is after all a food blog and...
Green Chili Thokku (Preserve)

Green Chili Thokku (Preserve)

My garden was bursting with green chilies and we kept collecting in the hope that we would get some spicy ones – Alas to our disappointment, although they were extremely aromatic and flavorful and raised our expectations no end about its spiciness. Ironically, they lacked the sting which is a quality all of us proper South Indians look for in our green chilies.  We have learnt now that we have to plant the different varieties of chilies at least a 10 feet away from each other because what can happen if you plant spicy ones and sweeter peppers side by side, one takes over the flavor of the other, in our case the sweet dominated the spicy  So a lesson learnt for next year. Joke is I had to use store-bought green chilies and a few red chilies to spice up my chili chutney (lol)  But it smells phenomenally good and and tastes incredible, esp with thachu mammu or yogurt rice; a fab spread on sandwiches and with chappatis and cheese… Presenting to you my Green Chili Thokku/Preserve – also sharing a couple of fun art I made with them. Ingredients 3lbs of Fresh green chilies 4 thai green chilies (not required if you have spicy chilies already) 1/2 cup of urad dal 1tsp of tamarind paste 1/4 tsp of asafetida 1tsp turmeric 5tbsp Gingely/sesame oil salt Tempering with mustard seeds Method de stem the chilies and keep readyIn 2 tbsp of oil roast the urad dal until golden brownIn a wide pan add 2 tbsp of oil and add the green chilies and allow them to cook until...
Hot & Sweet Goji Berry Relish

Hot & Sweet Goji Berry Relish

You’ve heard it on Dr. Oz or through other health and wellness advocates, but here is a WebMD write up about it – It obviously has amazing qualities and is something only people on blood thinners should be cautious to use. Couple of years ago when this berry surfaced on the Oz show where I learnt of it first, I found myself getting online right away to order me some. And when it came, we started diligently using it in the wonderful daily fruit smoothie that we have in the morning – The kids got used to the new flavor that it brought to the smoothie, not without some fussing. Then my son discovered that they tasted great as is and had handfuls of them as a replacement for raisins. However, over the summer when I had not replenished the gojis, we got used to our fruit smoothie without it and we are pretty much back to square one when the kids (and the hubby) to add it once again! SO…… I thought I’d make something “innovative” with it and this is what I got – I had it on the fire a few minutes too long and it kind of caramelized – which really worked out so great- I had made it spicy so now we have it like we do Deepavali Layghyam! It at once satisfies all the taste buds … This is a lip smacker – Do try it next time you want to make a special almost achar like relish. Ingredients 1 lb Goji berries1.5 cups of broken down jaggery pieces (I added more than...