Thursday, December 6, 2007

Green Tomatoes

Green Tomatoes

Leaves have fallen, flowers have faded, yard looks dormant and dead, it was time to pull out Tomatoes trees that gave us a bounty through out summer. With the cold weather the last crop has mostly been green tomatoes, well I have never made anything with green tomatoes. Now I am in need of suggestion on what can I do with my last crop ?

Dear Readers, please suggest any recipes that I could use the bounty

Tuesday, December 4, 2007

Hot Badam Milk On A Cold Winter Night

Hot Badam Milk On A Cold Winter Night




We in Bay area experienced our first rain today, boy has the weather turned cold, the idea of getting out of the cozy comforter gives me a chill. How ever cold it is still Winter is a beautiful season, it all about cozing up around the fire place with kids, its about family, its about friends and its all about reminiscing the year that went by and also anticipating and getting ready to welcome the next year.

With the weather so cold I would hate to drink anything from the refrigerator, this is where the hot Badam Milk comes like a savior. This comforts the soul and gives a warmth to sustain a cold rainy night.
Badam milk is enjoyed both chilled and warm, I always had it cold in AP and hot or warm in Karnataka. Easy to make and store and a just a spoonfull to sooth your soul.
Ingredients ( this makes for a 1 1/2 cup of Badam Milk Powder)
1 cup of Badam /Almond slightly toasted
1/4 cup sugar
1 tbsp elachi powder (Cardmon)
1 tbsp Kesar
Process
Grind all the above ingridents into a ine powder and store in a air tight container.
To Make Badam/Almond Milk
soak a handful of Badam for over night, peel the skin off and chop the almonds roughly.
Warm a glass full of milk add the above Badam/Almond powder mix well and top with chopped almonds.
To get this beautiful color add few strands of saffron to warm milk and allow it to stay for few min then add the saffron milk mixture to milk.

Enjoy the season with hot Badam Milk.

Thanks to Bee's Comments, decided to make this my entry to CLICK , theme for this month being Nuts. Thanks a ton Bee for the pointer would have missed it without your comment :)

For more info on this exciting event click on the logo.


Monday, December 3, 2007

Raw Mango Dal (Pulla Mavidikaya Pappu)

Raw Mango Dal (Pulla Mavidikaya Pappu)

Raw Mango Dal

Hmmm I love mavidikaya pappu, especially when the Mango is really raw. During my trip to India this year my aunt who is a great cook made some Mango paste for me from the sourest of the Mangoes you can find. Just a spoon full of this baby and the Dal turn into one delicious treat to be eaten either with Roti or Rice.


Now pickling Mango follows the same process of making pickle, raw mangoes sun dried and salted and a healthy dose of Haldi ( Turmeric) is added. This stays well for few months and this gives you the exact flavor of raw mango back home.


Pickled Mango Paste
So make sure to grab a box of this on your next visit to India and you will enjoy Mango Dal when ever you like.
Ingredients

2 tbsp Mango Paste
1 cup Toor dal cooked and made into a paste
Salt according to taste


For seasoning (Thadka)
1 tbsp Ginger paste
1 tbsp Garlic finely chopped
8-10 Curry leaves
a pinch of Hing
1/2 tbsp Jeera (Cumin)
1/2 tbsp Urad Dal
1/2 tbsp Mustard seeds
1/2 tbsp Ghee (clarified butter)
1/2 tbsp Oil


Process
1. Add ghee and oil to a warm pan, add all the ingredients for thadka and when mustard starts to splutters and toor dal
2. To the above add Mango paste mix well add a little bit of water if the consistency seems thick
3. Allow it to boil for about 5 min



Remove from heat and serve with either roti or rice . This would be my entry for JFI hosted by
Linda.

 
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