Wednesday, September 3, 2008

Weekend Menu

I am not a great cook usually. I usually cook and eat whatever is the fastest and easiest - very often this means a lot of American food. However, when someone is coming to dinner or to stay, I blossom into a remarkably good cook. It's quite awful really, because I like the food I cook when I cook it for someone else. When I was younger, I never did any cooking - and consequently never really learnt to cook very well. Most of what I cook now is either intiutive or self-taught through web-surfing or cookbook browsing. Anyway, there are two kinds of food that I like best - foods that appeal to the two parts of me - the Hyderabadi/Andhra food and the Malayalee/Kerala food. My sister is coming to stay for Onam and for a few extra days. which means a LOT of Andhra/Mallu food at home (we both enjoy it). So, I was looking up recipes and thought it would be fun to post a few recipes that I plan on cooking this weekend on here.

The recipes are taken from (Mallu) and (Andhra).

The pics are courtsey and Enjoy.


Raw/Ripe Mango - 1
Coconut-(scraped) - ½ cup
Dry chilly – 4 (fried)
Oil-1 table spoon
Mustard- ¼ teaspoon
Water- ¼ cup
Salt to taste

1. Peel and cut the mango into small pieces. Mix with salt.
2. Grind coconut with water and 2 dry chilies thoroughly.
3. Add the coconut-chili mixture to the mango and mix well.
4. Heat oil in a kadai; heat mustard and fry dry chili.
5. Lastly pour into the mango coconut mixture.
6. Best served with plain rice.


Wheat Rava Tomato Upma

1 1/2 cups wheat rava/sooji/semolina
1 finely sliced large onion
1 large tomato, finely chopped
3-4 slit green chillis
1″ ginger finely chopped
1 tbsp ghee or oil
1 tbsp chopped coriander leaves
3 3/4 to 4 cups water
1 tsp mustard seeds
1 tbsp bengal gram
1 tbsp black gram dal
12-15 curry leaves
Salt to taste

1. Heat oil, add the mustard seeds and let them splutter.
2. Sauté bengal gram, black gram and curry leaves.
3. Add and sauté sliced onions, green chillis and ginger.
4. Add and sauté chopped tomatoes on medium heat for 4 min.
5. Add salt and water and bring to a boil.
6. Add the wheat rava while stirring continuously to avoid lumps.
7. Cover with lid and let it simmer for 10-12 minutes.
8. Turn off heat. Mix well.
8. Garnish with chopped coriander leaves. Serve hot with chutney.


Bharathy said...

Nice to note that you are preparing to try the dish for Onam..
wonder form where you are getting the magoes from ;)..??
Try to use semi sweet(with minimum sourness)raw mangoes.Since my mangoes from the tree were too sour, pachadi didn't taste the best..:( top it the siurness startrted curdling up the coconut milk :(..

Happy Onam!..Enjoy your meal with your sister! :)

Aarti said...

Oh fun! Maybe we should stop by this weekend too ;)

Missed ur call yesterday - got too late before I could call back...will call ya tonight!

Azalea said...

Aarti, you guys should have come down... it was a crazy and hectic, but fun weekend. I missed your call too - will call soon.

And, thanks Bharathy!