In Valli’s own words,Valli has undertaken a fundraising drive to help Lakshmi and the target is to raise enough money for her operation and other costs. To achieve this we need to raise about 15,000 US dollars by 15th September, 2008. Lakshmi desperately needs to be operated within 5-6 months and she needs all our support, in every possible ways.
The darkest hour is just before the dawn. When in despair, you wait fervently, praying that night passes away quickly. Waiting for the hope to peep in. Wishing that ray of hope, to guide you away from difficulties. But for some unfortunate souls, hope never comes their way. They desperately wish that night never passes, for they don't have help, no means to get away from their difficulties. They, with heavy heart want to forget, slumbering the night away, wishing everything is fine.
Print This Recipe Ingredients:
1 cup Black Eyed Beans/Alasande Beeja
1 large Potato, peeled and halved
½ British Cucumber, peeled, deseeded and cut into bite size pieces (Original recipe calls for Ash Gourd/Winter Melon or Yellow Pumpkin)
4-5 Green Chillies, slit
1 can (approx 1½ cups) Coconut Milk (I used canned ones. Feel free to use fresh one)
2 strings of Fresh Curry Leaves
1 tbsp Coconut Oil (Optional)
Salt to taste
I invite you all to celebrate Jihva for Ingredients with this month’s theme JFI-Soya. Choice of Soya products, the recipe, ingredients, method etc is entirely left to you. I would greatly appreciate if you can send me any Vegan or Vegetarian recipes but I leave it to your choice. Soya foods include tofu, tempeh, textured vegetable protein (chunks, mince etc), miso, soya sauces, soya oil and margarine, and soya dairy alternatives.Title: Food Blogger’s Kitchen
Characters: He (Hubby Dear), Me (Food Blogger)
Scene 1: Weekends at He & Me’s Home
He: What are we gonna have for lunch?
Me: Mmmm… Give me few mins and I’ll tell you.
~after Few+ mins~
He: Err… Have you decided on our lunch menu?
Me: Yeah, We are having XYZ cuisine.
He: Sounds interesting… I never knew you could cook XYZ dish.
Me: ~Chuckles~ Me neither ;) I got to Google for the recipes.
Me: ~Smiling sweetly~ I need few ingredients which are not in our pantry. We’ll need to shop for them NOW!
He: Why don’t we just cook something we know?
Me: ~Shaking her head~ Oh No!!! It’s for one of the Food Blog Events.
He: ~Rolls his eyes~ OK as you say.
Scene 2: For Super Market Scene, Click this Link;)
Scene 3: Back at Home
He: ~Puzzled~ Why are you adding XXX ingredient? It’s not listed in the ingredients list here!!!
Me: Oh!!! This ABC event calls for this XXX ingredient. That’s why I HAVE to add this ingredient.
He: ~More Puzzled and Confused~ I thought you were cooking XYZ cuisine.
Me: Of course I am cooking XYZ cuisine along with the ingredient required for ABC event. Mmm… Let me see if I can add DEF ingredient for DEF event and make it 3 in 1 post!!!
He: ~Screams and Faints~ SOS
There is much more to Bihar than its colourful politicians. This is the state which had one of the greatest universities in recorded history, Nalanda University. It is the same sacred region where Buddha and Mahavira attained enlightenment and the birthplace of Sikh’s tenth Guru, Guru Gobind Singh. With such glorious history, no wonder Bihar also boasts rich and colourful cuisine. Starting from Indus Valley civilization Bihari cuisine has evolved through Maurya Empire, Middle Kingdoms, Islamic Sultanates and Mughal Empire. Each and every Kingdom/Empires have left their marks on this rich Bihari cuisine and yet its simplicity makes it all the more enjoyable. For more information on Bihari Cuisine, click here, here and here.
Print This RecipeIngredients:
3 medium Potatoes, peeled and diced to 1 cm cubes
1 small onion, finely chopped
2-3 cloves Garlic, finely chopped
2-3 Green Chillies, finely chopped
1 tsp Amchur/Dry Mango Powder
2 tbsp Coriander Leaves, finely chopped
Salt to taste
For Chokha(Tempering):
1 tbsp Oil (Preferably Mustard Oil)
1 tsp Paanchforan
2 Dry Red Chillies, broken
Print This RecipeIngredients:4-5 cups Mixed Vegetables (I used Carrot, Cauliflower, Potato, Beans & Peas)
1 large Tomato/Tomato Puree
1 tsp Ginger & Garlic Paste
½ tsp Turmeric Powder
1-2 tsp Red Chilli Powder
1 tbsp Oil (Preferably Mustard Oil)
1 tbsp Coriander Leaves, finely chopped
Salt to taste
Ground to Paste:
2½-3 tbsp Fresh/Frozen Coconut gratings
½ tbsp Poppy Seeds/Posta Daana
10 Cashew Nuts
5 Almonds
1 tsp Sugar
2-3 Green Chillies
¾-1 Packed Cup Coriander Leaves
Print This RecipeIngredients:
1 cup Cucumber, grated
2 cups Yogurt, beaten
¼ tsp Cumin-Coriander Powder
¼ tsp Chat Masala
A big Pinch of Kashmiri Chilli Powder
A big Pinch of Kaala Namak/Black Salt
A small Pinch Garam Masala (optional)
1 tsp Coriander Leaves, finely chopped
Salt to taste
Print This RecipeIngredients:
2 cups Wheat Flour or 3:1 Wheat to Plain Flour
½ tsp Salt
1 tsp Ghee/Oil
Warm Water to knead
Ingredients:
2 cups Basmati Rice
¾ cup Split Chana Dal
2 large Onions, thinly sliced
½ cup Mint Leaves, finely chopped
½ cup Coriander Leaves, finely chopped
2-3 Green Chillies, finely chopped (Adjust according to taste)
1 Maratha Moggu/Star Anise
2 Green Cardamoms
1 inch Cinnamon
2 Cloves
¼ tsp Saffron/Kesar
3-4 tbsp Milk
½ cup Coconut Milk
Few Cashews
3-4 tbsp Ghee
Salt to taste
For Yogurt Base:
¾ cup Yogurt
1 tsp Ginger-Garlic Paste
1 Bay Leaf
1 tsp Shah Jeera
1 tsp Shah Biriyani Powder
1 tsp Chilli Powder
Powder using Pestle and Mortar:
2 Green Cardamoms
½ inch Cinnamon
3 Cloves
Small Piece of Nutmeg
Ingredients:Method:
6-8 Plum Tomatoes, quartered
1 cup Cucumber, quartered and sliced thinly
½ small Red Onion, finely chopped
1 tbsp Coriander Leaves, chopped finely
1 tsp Mint Leaves, very finely chopped
Pinch of Salt
Mango Rice with Cucumber-Mint Raita
Today I am posting the recipe of Mango rice which has been my favourite rice items from mom’s kitchen. My mother usually makes this during Ugadi which is a new year in Hindu calendar. This sweet and tangy rice is very simple to make and takes very little time. You can prepare it using left over rice too. Serve it with any Pickle and Raita or just plain Yogurt of your choice.
Mango Rice with Cucumber-Mint Raita
Ingredients:
2 cups Rice
1 large half ripe Mango, grated
2 medium Onions, finely chopped
2-3 Green Chillies, finely chopped
1 tbsp Mint Leaves, finely chopped
1 inch ginger, finely chopped
3 tbsp Coriander Leaves, finely chopped
3 tbsp Lemon Juice (Adjust acc to taste)
1 tsp Turmeric Powder
1 tsp sugar (Optional)
1 tbsp Channa Dal
1 tbsp Urad Dal
1 tbsp Mustard
1 Dry Red Chilly
Few Curry Leaves
Pinch of Hing/Asafoetida
Salt to taste
2+1 tbsp Ghee
Mango Rice with Cucumber-Mint Raita
Method:
Soak rice in water for half an hour, wash and drain water and keep it aside.
In a pressure cooker heat 2 tbsp of ghee and add washed rice to it.
Mix the rice till every grain is covered with ghee.
Add salt and enough water (4 cups) and close the lid and pressure cook till it’s done.
In a mean while, heat 1 tbsp of ghee in a pan and add channa dal, urad dal, red chilly, mustard, hing and curry leaves.
When mustard starts sputtering, add onion, green chilli and ginger and cook till onions turn translucent.
Add grated mango, mint leaves, coriander leaves, sugar, turmeric powder and sauté it in medium flame for 1-2 minutes.
Turn off the gas and add lemon juice and mix it well with cooked rice. If you are using raw mango then add lemon juice according to taste.
Serve hot with raita and pickle of your choice.
Mango Rice with Cucumber-Mint Raita
I served tangy mango rice with sweet cucumber-mint raita. This is one of my favourite raitas which can be prepared within five minutes. Nothing can beat the refreshing taste of cucumber-mint raita.
Cucumber-Mint Raita
Ingredients:
1 Cucumber
1 tsp Mint Paste
2 cups Yogurt
Salt to taste
Mango Rice with Cucumber-Mint Raita
Method:
Grate the cucumber and mix it with yogurt, mint paste and salt to taste.
If you like it spicy, add finely chopped green chillies or season it with mustard, urad dal and red chilly.
Chill it before serving.
