Stuffed Snake Gourd – day 1 of this week’s blogging marathon

Stuffed Snake Gourd – day 1 of this week’s blogging marathon

Kick-starting the 7 day marathon started by Srivalli of spiceyourlife.blogspot.vom with this new dish which can be a healthy appetizer or a side dish. Once I’d bought the snake gourd, I was contemplating the usual poricha kootu or curry with it, but then an idea struck me and I went with it – this is what it turned out to be Ingredients 2 snack gourds 12 inches long, pitted and slit ¾ of the way For the Stuffing ½ Onions, ½ cup of peas, ½ of cubed carrots ½ cup of grated cheese 2 green chilies cut small Spices – I used ½ tsp turmeric 1 tsp curry powder A touch of Cumin Mustard seeds Asafetida for tempering Preparation Sprinkle salt water and cook the snake gourd for 3-4 minutes in the microwave, In the meantime, Prepare the curry like you would any dry sabzi by tempering the spices, add the onions, lightly frying before adding the other veggies. Add salt to taste Do not use the cheese at this time Remove the gourd from the microwave and stuff the prepared curry using s small faced spoon, careful not to break the gourd beyond the slit Top with cheese Note: I tied the gourd so that they would not splay apart while in the oven Set oven at 400 Put the gourds on a greased pan Cook for 15 minutes Untie the gourd before serving. Eaten best with Chappati Mummified and ready to go! cut and serve hot as a healthy Starter or with main course! Starting my seven day blogging marathon with my 24 fellow bloggers Bhagi Pavani Champa, Padma, Sowmya, Gayathri, Harini, Minu, Meena, Priya Suresh, Rujuta, Saraswati,...
Papaya Casserole

Papaya Casserole

Blogger ate up my Mango curry and all your last recipes too! Bummer!!!!And I got so many wonderful comments – thank you all It was wonderfully encouraging to read all those beautiful words This is a recipe that came along as I started cooking and let me tell you instincts mostly lead you in the right directions – This ended up being a gourmet dinner idea J You may ask, how can this be a curry in a hurry to which I say esp. to people in India, you got maids to chop your veggies and wash your dishes, so this should be a cinch for you. To those in other parts of the world where help is non-existent unless another family member pitches in, you can either have your hubby chop the veggies or buy veggies pre-cut at the stores. Over the years, I have realized that nothing is such a ‘big deal’ at the risk of sound extremely clichéd and American! You just get used to doing your own thing and for someone like me who gets waited upon hand and foot when I visit my sibs in India, this is the toughest part of living abroad – each time i come back, I become my own chottu or Lakhsmi or bayi! But I find the satisfaction of doing it myself far more satisfying that dealing with the frustrations of having to explain to someone else how to do things and watch over them when I want to take really snatch it from them and do it myself! Bad scene – from the time I wrote this...
Mango Coconut Curry

Mango Coconut Curry

This is the simplest yet curry I’ve made – As you may see, i am getting a lot of fruits into my  cooking  and Mango is the King of the season reigning supreme, as I have noticed in many blogs now have very interesting mango creations. I have many exciting recipes I need to share with you – so many recipes, so little time!!! I made this curry with homemade pita which cannot wait to blog and homemade hummus which again, I cannot wait to blog… This is curry in a hurry week and I will focus on this alone today -A divinely tasty curry made in less than 20 min. Ingredients 1 tsp of Suvaiyana North Indian Garam Masala 1 tsp of South Indian Garam Masala 1tbsp oil 2 cups of water 2-3 mangoes sliced long and thin salt Preparation Heat the oil in a sauce pan. Roast the coconut and other ingredients (except the mangoes) Blend to a fine paste with about 1 cup of water In the mean time, put the chopped mangoes in the pan and add another cup of water and allow it to cook Add the coconut paste and salt to the mangoes and allow them to cook together for a few minutes When it has bubbled for 2-3 minutes, switch off Garnish with cilantro and serve hot with rice or chappatis Check out the Blogging Marathoners doing BM#5 along with me Day 3 of blogging marathon. Curry in a hurry under 30 min: Cool Lassi(e), Harini, Kalyani, Priya Mahadevan, Suma Seven Days of Colorful Dishes Kid’s Special: Priya Suresh, Veena, Seven Days...
Broccoli-Cabbage Stir-fry

Broccoli-Cabbage Stir-fry

Zàihuì: (Chinese for hello again) This was a cautious move on my part – for one thing, my son loathes cabbage and a once completely devoted butter broccoli fan, he is quite averse to it as well. And as we all know, speaking plainly, much as these two green veggies are incredibly good natured for our bodies, they can be quite a combustible combo, iykwim 😉 Anyway, I had a bit of cabbage left over from the vadais I had made and a broccoli head and went Chinese with them. These veggies lend themselves SO well to oriental foods! I kept it simple, knowing fully well the theme I chose for the blogging marathon was, curry in a hurry – you can have this in 30 minutes or less… I made the stir fry and mixed it in with rice and boy was it ever so good – so please try if you get a chance to! Ingredients ½ cabbage head small 1 medium head of broccoli 3-6 green chilies *depending on preference 1-2 red chilies * depending on preference 1 tsp Asian Spice mix 2-4 table spoons of Soy Sauce Some peanuts (optional) I topped it with some homemade ghatia just for fun 1 tbsp of olive oil 1 tsp of sesame seeds (I used white ones) 2-4 cloves of garlic Preparation Heat oil on high flame in a Wok, add the garlic, chilies, sesame, and the veggies and allow them to cook until tender but crisp (NOT soft – those are nasty). Add the soy sauce and the spice mix and stir swiftly Remove from flame Add...
Mixed Fruit & Veggie Stew  AND Fusion Recipe Winner Announcement

Mixed Fruit & Veggie Stew AND Fusion Recipe Winner Announcement

Day 1 of the Blogging Marathon and I’ve chosen the theme of Curry in a Hurry This is a very simple and wonderful curry to have with chappatis or rice or even pasta It is colorful, healthy and above all extremely tasty. I used kokum for the gravy along with coconut and other spices. Read on here Start to finish is about 30-40 minutes TOPS! Ingredients Assorted veggies and mango– I used all the ones in the picture below 1 lemon sized kokum ball ¼ cup of fresh grated coconut 2 green chilies 2 red chilies ½ cup chopped Cilantro 1 tbsp corander Spices optional 1 tbsp oil Preparation Heat the oil and sauté all the veggies, mango and red chilies Soak Kokum in ½ cup of warm water for 10-15 minutes like you would imli In a smaller pan, dry roast the coconut, cilantro, coriander and green chilies Grind into fine paste. Now grind the soaked kokum and strain over the veggies. Add the ground coconut paste Allow all of it to boil and simmer for a few minutes Garnish with Cilantro and serve hot! Winner Announcement Thanks to the wonderful participants from India and elsewhere in the world who sent their incredibly creative fusion recipes to the wonderful event created by Pari of Foodelicious which I was fortunate to host in April.The winner was picked from the Indian entries since Pari will be mailing out the wonderful cookbook of Tarla Dalal to the lucky person.  I picked the winner through random.org and the book goes to Entry # 7 – Creatrive Journey Congrats to you J Check out the...