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What's Cooking? Indian recipes
P.S. Lakshmi Rao, a retired banker, has a passion for cooking. Her friends and family enjoy her culinary delights. Lakshmi is a long time Atlanta resident.

<<What's Cooking? Main


Majjiga Pulusu (Butter Milk Soup)

2 Cups of peeled and cut 1 inch pieces of opal squash
15 Green beans cut in to 2 inch pieces or a cup of frozen green beans (optional)
1 Small peeled carrots cut diagonally to thin pieces (optional)
4 Okras 
1 Italian or Japanese eggplant cut into 2 inch pieces
2 Green chilies cut in to 2 inches pieces
½ Pack of 10 ounces frozen chopped spinach or 1 cup chopped fresh spinach or chopped bachalikura (viatnamese spinach) or chopped thotakura (kalaloo)
1 Long stem curry leaf 
¼ Teaspoon turmeric (turmeric)
1 Teaspoon salt
3 Cups water
Mix all the above ingredients in a 4 quart-sauce pan. Cook on medium high until squash becomes soft to touch. Reduce the heat.

Meanwhile, in a blender jar mix: 
1 1/2 Cups yogurt
1/2 Cup water
1 Green chili (optional)
2 Tablespoons besan (gram flour)
1 Teaspoon rice flour
½ Teaspoon coriander seeds (dhania) (optional)
½ Teaspoon cumin seeds (jeera) (optional)
½ Teaspoon of salt 
1 Pinch of hing 

Put all the above ingredients starting with yogurt in a blender jar and blend at high speed for two minutes. Pour half a cup of cold water in to the vegetables and mix before adding the yogurt mixture. Add yogurt mixture to the vegetables. Mix well and cook for four minutes on low heat stirring often. 

Popu (tadka)

1 Tablespoon oil
½ Teaspoon ghee (clarified butter)
6 Methi seeds (fenugreek seeds)
1 Teaspoon red mustard seeds
1 Dried red chili
¼ Teaspoon cumin seeds
Pinch of hing (esafoetida)
2 Stems of fresh curry leaves
2 Tablespoons of chopped fresh coriander leaves. 

In a small pan heat oil and add methi seeds. Fry until golden brown. Add mustard seeds. 
When the seeds starts to pop add chili, cumin seeds, and hing. Fry and add popu to the soup. Mix thoroughly. Add two stems of curry leaves, and 2 tablespoons of chopped fresh coriander leaves to the soup. Cook for 2 more minutes in low heat to incorporate the spice flavors. If the soup is too thick add little more water. 

Note: Do not cover the soup when it is cooking or when it is hot. Otherwise the soup will curdle. If it curdles up mix one teaspoon of rice flower with 2 tablespoons of water and add the mixture to the soup. The soup should be very smooth. Do not add salt in between when the soup is cooking. Majjiga pulusu should have majjiga (buttermilk) flavor, for that reason avoid using any strong flavored vegetables like cauliflower, and broccoli. 

Variation: Morkolumbu is made same way like majjiga pulusu, except; morkolumbu must have coconut, coriander seeds, and cumin seeds. Some people use coconut oil for frying the spices(popu). You can add one inch peeled and coarsely chopped ginger also before blending for majjiga pulusu. 


Mint Chutney



1 Tablespoon of oil
½ Teaspoon of methi seeds
6 Dried red chilies
½ Teaspoon red mustard seeds
2 Tablespoons of chana dal
2 Tablespoons urad dal
2 Bunches of fresh mint. (wash, dry and pluck the leaves from the stems) 
1 Teaspoon of salt or to taste
¼ Teaspoon turmeric
Small lime size tamarind soaked in ½ a cup of water. (Seeds and strings removed)
½ Teaspoon brown sugar, regular sugar or jaggery.

Heat oil in a small frying pan. Add methi seeds and fry until golden brown. Add chilies, mustard seeds, chana dal, urad dal, and fry until dals are light brown. Add mint leaves and fry until all the moisture is evaporated. Keep it aside to cool.

Transfer mint leaves mixture, salt, turmeric, tamarind (with water) and brown sugar in to the blender and blend it coarse.
Eat with rice, dosa, or roti.
   
 

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