Me and my World

In our home, Moong dal (Payatham paruppu) and Moong dal flour (Payatam maavu) are used more than whole moong bean (Paccha payaru). Whole moong dal is always sprouted before use. We generally make a snack salad with sprouted moong dal, lemon juice and some ground pepper. The basic recipe is from my monther. I simplified it to cater to my hurried lifestyle and also because my pantry is not always staffed with all the ingredients that she uses/grinds! I love this subzi. It is versatile, in it can be mixed with rice, or can make a good side for chappati or even plain toasted bread! Ingredients: Sprouted Moong - 2 cups Onion - 1/2 medium size, diced Tomato - 2-3, diced Oil - for tempering, about 2 tsp Jeera - 2 tsp Turmeric powder - 1/2 tsp Garam masala - 1/2 tsp Red chilli powder - 2 tsp Asafoetida (hing) - 1/4 tsp Salt - to taste Water - to cook * Heat oil in the pressure cooker. Splutter Jeera. * Fry onions till transparent, add tomatoes, chilli powder, turmeri...

I used to live in Bombay a long time ago. I would wake up everyday at 4:30am to get milk, cook, wash-up before I leave for office at 7:30am. In Bombay traffic and dirt, nothing was easy, I was too tired when I got home at 8:30pm.. that I didn't want to cook all over again. I came up with masala rice. Its wholesome with rice, vegetables and spices, all in one. I cook masala rice either ways - with rice or just the gravy that can be mixed with rice. Gravy can be stored in the refrigerator for up to 2 weeks, if you take care. Vegetables - 2 Cups potato, carrot, capsicum, onion, tomatoes, peas Red chilli powder - 1 1/2 tsp Mustard seeds - 1/4 tsp Turmeric powder - 1/4 tsp Asafoetida (Hing) - a pinch Garam masala - 1/8 tsp Salt - to taste * Wash and dice vegetables to 1/2 inch squares. Make sure potato is soaked into water after cutting, so it doesn't turn brown. * Heat oil, and splutter mustard seeds. * Add onion, saute till transparent, then add tomatoes. * A...

I remember when amma used to make Chappatis for over 10 people at a time. It was an event at home and we never had 2 or 3.. it would be like 8-10 chappatis per person. She would make a round dough chappatis and also work on the tava by herself. Later on my sister helped her a lot. Soon we moved to Phulkas. Chappati is where we oil the rounds on the girdle and cook them. Where as phulkas are puffed on a perforated girdle, taken out of the fire. Amma uses either oil or ghee (clarified butter) depending on the people who eat, or sometimes just plain phulkas. Whole wheat flour - 3 cups, finely ground Warm water- enough to make a dough Salt - to taste Mix flour and salt. Make a well in the middle of the mixture. Pour warm water little by little and make the dough to the consistency below. My friend, Gopi's mother, uses only water for the dough, no oil. More water that the flour absorbs softer the Phulkas. Oil reduced the water absorption, and we will add oil for chappati ...

Molagootal is a unique dish of Kerala Iyers. Everybody likes it, including non-Iyers who join our family (by way of marriage) takes an instant liking to it. It is not very spicy nor oily, with the taste of lentils, vegetables abd fresh coconut. Molagootal can be made with mixed vegetables (raw banana, pumpkin, winter melon,  chenai ,  koorkai ), spinach ( keerai ), cabbage. One of my mami (aunt) swears by beet root (beets) molagootal, and recently amma (mother) makes brussel sprout molagootal. You can find   Yelvan molagoota l here. Keerai (spinach) molagootal can be made with  Are keerai  (amaranthis),  molai keerai,    parippu keerai , spinach keerai ( palak ),  siru keerai . Of these traditionally we use Are keerai. Keerai (spinach/greens/palak): 300g Toor dal: ¾ cup grated coconut: ½ cup mustard: 1 tsp urad dal: 2 tsp red chilli: 1 pepper corns: 1 tsp turmeric powder: 1tsp salt: to taste Oil: 1tbsp Wa...