Tuesday, March 3, 2026

Dosa/Idly masala powder, chutney powder, milagai podi

Recipe based on the original one from 'How to Cook' by Smt Vedavalli Venkatachary. We have used this book very extensively for all our powders (podis). Original is in Tamil; there is a new English version available as well titled 'Simply Veg'.

You can use this powder (podi) as an accompaniment to idly or Dosa. You can also sprinkle this on the inside of your dosa to make Podi Dosa. You can find variants of this which include garlic as well.


In a dry pan add 1.5 TBsps of sesame (white, black or brown) and roast in slow flame till they start popping. Transfer to a plate for cooling.

 

Then use a 1/3rd cup measure. scoop with that cup, 1 cup Urad dal (gota), 1/2 cup Chana dal, 1 cup red chilies (like to use round ones from Ramnad, regular long ones are fine too). 1/4 tsp hing. Add 1 teaspoon oil (prefer coconut, but peanut, sesame, avocado oil anything works). Fry in medium flame till the dals are golden brown. Add all these along with a 1/3rd teaspoon salt and ground to a coarse powder.  Adjust the salt if needed. Enjoy your dosa/idly with sesame oil and the ground masala powder.

 

Variant: Add a few curry leaves with the dals and ensure they are fully dry roasted as well. Adds a little flavor to the powder.

Tuesday, September 2, 2025

Home made from scratch pizza

 

My long journey in making Pizza from scratch was inspired by the below recipe from BuzzFeed. I watch it once every time I make pizza at home.






Here are my changes to above recipe:
a. For making the dough is I use 5 cups of all-purpose flour and 2 cups of bread flour
b. Another option is to use 00 flour from Italy instead of 5 cups of all-purpose flour. With this flour your pizza can be extremely thin with crust.
c. The 7 cups makes 4 large pizzas. You can cut the recipe into half to make 2 pizzas.

Making the pizza:
- Apply little bit of olive oil on the pizza pan
- Roll the crust on the pan
- Spread a thin layer of the sauce (tomato or basil pesto); Once you like basil pesto, you will never go back to tomato sauce!
- Sprinkle a little bit of mozzarella cheese
- Start layering your toppings; do not pile up too much of each topping. For a vegetarian pizza the toppings we use include
○ Finely chopped red onion
○ Cut bell pepper (any color)
○ Pineapple pieces (canned)
○ Green olives (canned) each cut into half
Tomatoes cut into small pieces. Alternate is slices.
Mushrooms sliced
- We add chopped pickled Jalapenos, crushed red pepper, chopped garlic. Also I add chopped fresh rosemary and oregano
- Sprinkle Italian seasoning (ours is from Costco) evenly on the top of the pizza
- Finally add 1-2 teaspoons of olive oil, sprinkled across the pizza on the top

Baking the pizza:
Every oven can cook differently. Here are the settings I use.
- Pre-heat to 400 degrees F
- Place your pizza in the oven and cook for 12 minutes
- Upon completion, turn on BROIL mode in high heat and cook for 3 minutes
- Remove your pizza IMMEDIATELY and cut into slices after a couple of minutes of cooling

Topping after cooking:
- Sometimes we would use tomato slices on top of each pizza slice
- Sprinkle fresh chopped basil on each slice

Enjoy your pizza




Thursday, July 17, 2025

Mexican style black bean - eat with quesadilla and guacamole

 Recipe for 4 people

 

Ingredients:

 

Black Beans - 2 cups (Safeway has organic black beans)

 

Jalapeno peppers 1 or 2

Taco Seasoning - 1st choice Safeway organic seasoning, 2nd choice Trader Joes

 

Large red onion 1

Large tomato - 1

Cilantro chopped 2-3 table spoons

Green lime - 1/2

Garlic 2 pods

 

Procedure

After dinner or before going to bed, In instant pot, place the black beans , rinse and wash once and drain

Add 5 cups water

1/2 teaspoon salt

 

Set Instant Pot to Pressure Cook 25 minutes, hit delay start (6 hours default) and cancel stay warm

 

Next day morning in a pan add 2 tsp cooking oil and add the chopped onions and fry 2 minutes

Add the chopped garlic, Jalapenos split into 2 and tomato (coarsely chopped)

Add 2 teaspoons of Taco Seasoning

Add 1 teaspoon salt

 

Mix well and cook for 5 minutes

 

Turn off heat and add the cilantro and give a good mix

 

Add the onion/tomato mixture fried into the instant pot and mix well. Add water if consistency needs adjustments

 

At this point you can hit the slow cook button and let is simmer till lunch time for 3-4 hours.

Alternately you can pour the black beans into the pan with onion/tomato mixture, heat up for 2-3 minutes.

 

Squeeze half a lime and mix, your black bean is ready to eat.

 

Enjoy your black beans with quesadilla and guacamole

 

You can also make a nice Mexican style salad with the black beans

Monday, April 14, 2025

Super quick Baingan Bhartha (Eggplant Curry Masala)

 

Ingredients


Large Purple Eggplant (baingan) - 2

Large red (or yellow) onion - 1

Large tomatoes - 2

Garlic pods - 2-3

Ginger - 1 inch piece

Green chilly - 1

Cilantro - 2 tablespoons chopped

Fennel seeds (saunf)

Red chilly powder - about 1/8th teaspoon

Curry powder OR MDH Sabji Masala OR MDH Kitchen King OR Garam Masala - 1.5 teaspoons


Procedure - preparation - 5 minutes


Wash the 2 Eggplants, dry them and using a knife make a couple of cuts on the eggplant. Do not cut the eggplant, just make incisions to let the steam escape.


Preheat oven to 400 F and place the 2 eggplants on a oven safe pan or container; bake for 60 minutes


After 60 minutes, remove the eggplant and let it cool. If you want to use the next day, let the eggplant cool fully and refrigerate.


For a workday, I cook the eggplant during dinner time, let cool and refrigerate it. Next morning finishing takes 5 minutes.


Finishing procedure - about 5-7 minutes


Coarse cut the onions and tomatoes and keep separately

Chop the garlic, green chilly and ginger

Cut the top of the cooked eggplant and gently remove the skin. On the cutting board coarse cut the cooked eggplant (without skin)


Heat a pan, add 2 teaspoons of cooking oil

Add fennel seeds, as they are turning slightly brown add the onions, ginger, garlic and green chilly

Fry till the onions are cooked. Add a teaspoon of ghee to make the onions (and the dish) aromatic.


Add the tomatoes, Curry/Sabji Masala/Kitchen King powders and add 2 teaspoons of cooking oil

Also add the red chilly powder (do not add with Kitchen King as it is already spicy)


On medium heat, mix the tomatoes, onions, spice powers etc and cook till it get mushy. Turn off heat at this time.


Add the cut eggplant to the mix above. Use a handle blender to coarse blend the eggplant, onion-tomato mix. Add chopped cilantro to this.


Bring the pan to medium heat and stir the mix for 1-2 minutes.


At this point your Baingan Bhartha or Eggplant Curry Masala is ready to be enjoyed with roti, naan or any bread of your choice. If you have cooked basmati rice, you can add a plain dal to enjoy the rice with the Bhartha.


Friday, October 4, 2024

Roasted Bell Pepper (Simla Mirchi) Raita (Yoghurt sauce)

 I make 2 versions of the Roasted Bell Pepper Raita. One with red bell pepper and other with green. Red seems to go well with north Indian dishes and green with south Indian food. I am sure they can be interchanged; I haven't tried them yet.


Red Bell Pepper Raita (for North Indian dishes)

Ingredients

Red Bell pepper - large - 1

Jeera (Cumin seeds) - 1/2 teaspoon

Red chili - 1

Chat Masala - 1/2 teaspoon

Hing (Asafoetida) - 1/8 teaspoon

Salt 1/3 spoon

Cilantro - 1 tablespoon chopped

Yoghurt plain - 1/2 cup

Method

If using an air fryer, set to 400 degrees F and time about 18 minutes (adjust based on your model/make)

make a few incisions on the bell pepper and roast it. Let it cool completely.

Alternately you can also roast in an oven or on a gas flame/grill.


Once cooled, remove the skin of the bell pepper and cut into large pieces.

In a mixer grinder, add the bell pepper, jeera, chilli, chat masala, hing, cilantro and salt and make a fine paste. Transfer to a bowl, add half cup yoghurt and mix well Taste and adjust the salt. If too spicy add little more yoghurt and mix well. It should be tangy, spicy at the same time. Enjoy this as a side dish with your favorite pulav/biryani/roti/naan etc

Green Bell Pepper Raita/kichdi (for south Indian dishes):

Ingredients

Green Bell pepper - large - 1

Jeera (Cumin seeds) - 1/2 teaspoon

Red chili - 1

Salt 1/3 spoon

Curry leaves - 5-6 leaves

Coconut grated - 2 tablespoons

Yoghurt plain - 1/2 cup

Method

If using an air fryer, set to 400 degrees F and time about 18 minutes. (adjust based on your model/make)

make a few incisions on the bell pepper and roast it. Let it cool completely.

Alternately you can also roast in an oven or on a gas flame/grill.


Once cooled, remove the skin of the bell pepper and cut into large pieces.

In a mixer grinder, add the bell pepper, jeera, chilli, coconut, curry leaves, and salt and make a fine paste. Transfer to a bowl, add half cup yoghurt and mix well Taste and adjust the salt. If too spicy add little more yoghurt and mix well. It should be tangy, spicy at the same time. Heat pan in a small pan, add 1 teaspoon oil and half teaspoon black mustard seeds. Once they splutter add it to the bowl and mix with the kichdi/raita.

Enjoy this as a side dish with your favorite south Indian food. It also works great as a side for idli and dosa.



Sunday, September 29, 2024

Mushroom Matar (Pattani in Tamil) Kurma recipe

We made the Mushroom Matar (Pattani) Kurma recipe based on the video from Chef Deena. It came out really awesome. The instructions were in Tamil language, turn on subtitles for instructions in English.

https://youtu.be/v28scCbVx8Y?si=by43hyOlycy2hiP8

I made a couple of changes to the recipe.

a. After all the onion, spices, tomatoes were cooked, I made a coarse paste with them. This allows all the spices to be ground and integrated with the gravy.

b. I added above gravy and then added the coconut and cashew nut paste, added the mushroom and peas, boiled for a few minutes.

c. I sliced the fresh mushrooms and boiled them in a separate saucepan with some water, so they cook and become tender. 

d. Since I used frozen organic green peas, I placed the peas in a porcelain bowl, added water and drained the water. Next, I added some water to the peas and microwaved for 2 minutes so they were cooked and soft.

Enjoy with your favorite roti, naan, paratha, basmati rice or jeera rice,


Wednesday, November 22, 2023

Organic butternut squash baked with black/kidney beans (Mexican style) with guacamole, cheese with side of roasted potatoes

Organic butternut squash baked with black/kidney beans (Mexican style) with guacamole, cheese with side of roasted potatoes. 

Great dish with no added carbs barring the optional potatoes. Very nutritious, high fiber and lots of protein as well from the beans and cheese.

20 min prep time.

Ingredients needed:

Black beans dry - 1.5 cups (or 2 cans or Organic black beans)

Tomatoes - 2

Red Onion - 1

Jalapeno Pepper - 1

Organic Butternut Squash - Medium size - 2

Potatoes (Red or white) 6-8


Black Beans Prep: Do this the night before - 5 minutes

Add 1.5 cups dry black beans to an instant pot, wash them in water and drain.  Add 4.5 cups of fresh water, half teaspoon salt. Close the instant pot lid and set to sealing. Select Pressure Cook for 30 minutes and Select delay start of 6 hours.

The black beans will soak overnight and be cooked when you wake up!

If you do not want to use fresh beans, use 2 Organic Black Beans can, fully drained and rinsed with water.

In the morning, drain the cooked black beans in a medium saucepan and add coarsely cut 1 onion, 1 tomato, 1 jalapeno split vertically, 1/2 teaspoon salt, 1/4 spoon paprika or 1/8 spoon red chilli powder, 1.5 teaspoons Taco Seasoning and boil for 5 minutes. Add some chopped cilantro in the end.

I prefer the Trader Joes Taco seasoning or Safeway brand Organic packet.

Baking the squash: You can do this in the morning - 5-7 minutes

Pre-heat oven to 400 degrees F

Wash the squash and dry them. Trim the top slightly and cut in the middle to make 2 halves. See picture for reference (baked butternut squash - Search (bing.com))

Remove all the seeds and fiber in the core. Take half a spoon Olive oil and apply to the inside of the squash (not exterior skin side).

Sprinkle some salt and pepper on all the squash halves (after applying Olive oil).

Place the squash face down (i.e. skin side on top) on a baking sheet and bake for 1 hour.

Roasted potatoes - 5 minutes

Since your oven is going to be working for an hour, this is an appetizer you can make at the same time.

Wash and dry the potatoes. Take the potatoes and cut into half. add them to a small baking pan, add 1 teaspoon olive oil, pinch of ground black pepper. Now you can add rosemary or Italian seasoning. Another option is to add some Taco Seasoning. Mix them well so all surfaces are fully coated. Place the baking pan next to the sheet with the squash.

Guacamole: 5 minutes

Scoop out 1-2 ripe avocados in a bowl and add half a teaspoon salt, 1 teaspoon Taco Seasoning, 1/2 teaspoon fresh Cilantro, 1/2 lime juice and mash/mix well.

Assembling: 5 minutes

Once the squash is baked, beans & guacamole are ready then you can assemble.

Take a baked squash and fill with black beans, top with cilantro and some Mexican cheese on top.

Enjoy your meal! See the pictures below.








Saturday, July 8, 2023

Kesar Pista kulfi

Ingredients

Whole milk 4 cups (1 liter - 1000 ml)

Saffron ( kesar) strands about 10

Pistachio kernel without shell 20-25

Whole raw cashews ( not salted) 10

Cardamom pods 3

Sugar 1/3 cup


Procedure

Bring the milk to a boil in a thick bottom vessel

Take out about 4 tablespoons milk and transfer to a cup. Add the saffron strands and keep aside

Lower the heat to mediums or low and continue till volume of the milk reduces by half

Make a coarse powder of the pistachio,  cashew and cardamom kernels.  Discard the cardamom pod skin

Add the saffron soaked milk with strands, sugar and pistachio/cashew powder to the milk and heat for 2 minutes. Turn off heat completely. 

Let milk mixture cool down to room temperature 

Pour the mixture into popsicle mould or small Dixie cups. Seal the top with aluminum foil. Insert a popsicle stick if available from the top through the foil.

Freeze overnight or for 8 hours minimum.

Remove foil and kulfi from mould.  Enjoy your home made Kesar pista kulfi!


 

Wednesday, June 7, 2023

 Commonly used recipes - handy links


  1. Punjabi Khadi  - I use 4 cups of water instead of 7 in recipe. Also adjust red chilly poweder to suit your taste.
  2. Rava Dosa - Good recipe - adjust green chillies as needed. Pudina Chutney can be made without garlic.
  3. Rava Upma - Use coarse Rava/Sooji. Add 1 carrot finely chopped with onion. I use 2 cups water for 1 cup of Rava. You can also add some peas with the carrots.
  4. InstantPot Khichdi
  5. Chilla Recipe - super high protein - very easy to make
  6. Bhindi Do Pyaza gravy
  7. Matar Paneer - I lightly fried the paneer in oil along with julienne ginger slices and then added to the gravy
  8. Palak Paneer
  9. Vegetable Kurma - Saravana Bhavan Style - reduce green chilles and chilly powder to your taste.
  10. Crispy Tofu in Air Fryer
  11. Jeera (cumin) rice  - I use 2 teaspoons NOT 2 tablespoons of Jeera. 
  12. Homemade Custard without using a premix box - instead of Vanilla, use saffron soaked in milk and top with crushed pistachios to make Kesar Pista custard. You only need corn starch powder which is super cheap and milk to go with it.
  13. Carrot Halwa
  14. Bisibelebath Powder (Kannada)
  15. Bisibelebath (Kannada)
  16. Aval Payasam (Poha Kheer with jaggery) (Tamil)

Popular recipe websites/YouTube channels


Thursday, March 30, 2023

Avocado Mor Kuzhambu (yoghurt sauce dish)


When I first broached the subject of using Avocado in this dish, everyone frowned at me. Once they tasted it, they were licking their fingers and had seconds. Here is the recipe for you to try out.

Preparation time - 5 minutes

Ingredients:

Ripe Avocado - 1

Grated coconut - 3-4 Table spoons

Red Chili   - 2 

Fresh curry leaves - 6 leaves washed

Mustard Seeds - 1/2 teaspoon

Cooking oil - 1-2 teaspoons

Turmeric powder - 1/8 teaspoon

Yoghurt - 2 cups

Salt - 1/2 teaspoon 


Procedure:

In a saucepan add the turmeric powder, salt, scooped avocado and the yoghurt.

Grind the coconut, 1 chili, curry leaves to a smooth paste. You can use a green chili instead of red.

Mix the paste into the same saucepan with other ingredients

Use a hand blender to mix the avocado with the yoghurt and other ingredients.

Heat the cooking oil in a small pan and add the mustard seeds and 1 chilli. Once the mustard seeds crackles, pour over into the saucepan. mix it and taste. Adjust for salt and add red chilli powder/sambar powder per your taste if needed.

Your Mor Kuzhambu (yoghurt dish) is ready to be enjoyed with Rice and vegetable of your choice, Dosa, idly or anything else you like. Here is a picture of what this looks like.

Variations: 

  1. If  you dont have coconut or a way to grind, just use 3/4 teaspoon of sambar powder instead.
  2. If you make Mor Kuzhambu using a different method, just add an avocado scooped and blend it in using a hand blender.




Tuesday, December 21, 2021

Tomato and Peanut Chutney

 Ingredients

  • Ripe tomatoes - 3
  • Raw or roasted peanuts - 3 tablespoons
  • Fresh grated coconut - 2-3 tablespoons
  • Urad Dal - 1 teaspoon
  • Dried red chillies - 2 broken
  • Hing/Asafoetida - 1/8 teaspoon
  • Curry Leaves fresh - 12 leaves washed
  • Cooking oil - 4 teaspoons
  • Black mustard seeds - 1/2 teaspoon
  • Ginger - half inch piece sliced
  • Cilantro chopped - 2 teaspoons
  • Salt - 1/8 teaspoon
  • Sambar powder - 1/2 teaspoon


Steps

  • Part One - prepare garnish
    • Heat a frying pan, add 2 teaspoons cooking oil
    • Add the mustard seeds, red chillies, curry leaves (half quantity) and a pinch of Hing/asafoetida
    • Once the mustard seeds crackle, turn off the heat and shift the contents to a bowl
  • Part Two - prepare chutney
    • Cut the tomatoes into 4 pieces each
    • Heat the same pan, add 2 teaspoons cooking oil
    • Add the Urad dal and fry till sligth brown
    • Add the tomatoes, peanuts, ginger, remaining curry leaves, salt, sambar powder and fry
    • Sprinkle 1-2 tablespoons water if needed
    • Once the tomatoes are cooked and mushy, turn off the heat
    • Add the cooked tomatoes mixture into a mixie/grinder jar, add the cilantro leaves and make a fine paste
    • Shift the paste to the same bowl with the garnish in part one
    • Adjust salt by adding more if needed. Add a pinch of red chilli powder if more spice is needed

Enjoy the chutney with your favorite dish like idli, dosa, vada, pakora etc or mix with rice, ghee and eat




Thursday, June 17, 2021

She - a poem

 She


She is a bundle of joy

She taught me the happiness in innocence

She taught me motherhood

She made me cry and laugh

With a twinkle in her eye

And a smile with a dimple

 

She is a bubbling butterfly

She wants to explore everywhere

She has a question about everything

She loves all her friends

She is running like a rabbit

To catch the next rainbow

 

She is a bud exposed to the sun

She is blooming like a gentle flower

She is buzzing like a honeybee

She is learning new things

She likes to question everything

To be a philosopher and scientist rolled into one

 

She is a teacher, politician, engineer

She is a nurse, physician, a CEO

She is an accountant, attorney, a scientist

She is a daughter, mother, sister and wife

She is a leader and beacon

In every field you can think

 

She is a friend, philosopher and guide

She is the radiating energy of hope

She is the cheerleader and go-to reference

She is driver behind every drive

She is a compassionate companion

Till the day I lie in my coffin

Wednesday, May 19, 2021

Chole with sweet potatoes (Chickpea gravy curry) - InstantPot method

This uses the overnight soak and cook method takes about 20 minutes max to make. You can also do this first thing in the morning for dinner time. So you could start the soaking at 8 or 9 PM. Upon waking make the masala add it and have the chole ready around 10-11 AM for lunch.

You could start the soak at 8 AM, add the masala around 4 PM and have the chole ready to consume at 6-7 PM dinner.



Ingredients:

Organic Chickpea (kabuli chana) dry - 2 cups 

Large sweet potato - 1 (or 2 small) - peeled and diced to cubes 

    --> you can substitute with 3-4 small cubed potatoes or 2 large potatoes. You have to mash a little harder - see below

Red onion - 1 large

Tomato - 1 large

Garlic - 2 pods peeled & chopped

Ginger - 1 inch - chopped

Cilantro - 2 table spoon chopped

MDH Chana Masala - 1.5 tea spoons 

    --> you can substitute with a brand of your choice, check if they already have salt and chilli powder etc so you dont double add

Red chilli powder 1/4 tea spoon

Turmeric powder - 1/8 tea spoon

Water 6 cups

Oil - 2 table spoons

Ghee - 1 tea spoon (substitute with 1-2 teaspoons of butter)

Fennel seeds (saunf) - 1 tea spoon

Salt - 1 tea spoon (start with this and adjust later)


Overnight soak (5 minutes)

This uses the overnight soak and cook method. You can also do this first thing in the morning for dinner time.

In the InstantPot vessel (taken out) add the 2 cups chickpea, wash and rinse with cold water and drain it fully. Add 6 cups water and the diced sweet potatoes. Add a pinch of salt.

Place the vessel in the InstantPot, close with the lid and set to sealing position. Once you power on the InstantPot, press Pressure cook for 25 minutes, press Delay Start for 8 hours. This will soak your chickpeas for 8 hours and then pressure cook for 25 minutes.

In the morning you will find the chickpea and sweet potatoes fully cooked. 

Masala preparation (10 minutes)

In a pan heat 2 table spoons of oil, add the fennel seeds. Once they are light brown add the chopped garlic and ginger. After a minute of frying add the red onions. Add the salt and ghee and fry the onions for 4-5 minutes. At this point add the tomatoes, MDH chana masala powder, turmeric powder, red chilli powder and mix & fry it till the tomatoes are mushy. Turn off the heat and add the chilantro.

Let this cool for 10 minutes and use a hand blender to grind to a coarse paste (of onion, tomatoes, spices etc).

Finishing ( 3 minutes)

In the Instantpot take a ladle and mash the sweet potatoes till it forms the gravy and the chickpea is intact with it's shape.

Add the ground masala paste to the InstantPot now along with the mashed sweet potatoes and chickpea with all the gravy liquid in it. Add salt if needed to get it to the right taste of your choice. Add a little water if you want to make the gravy thinner.

Power on the InstanPot and press slow cook for 4 hours. Set the lid to venting.

After the slow cook your Chole is ready to eat for lunch with poori, bhatura, parahta, rotis, cooked basmati rice of your choice. 

You can also use this Chole to eat with Tikki or Veggie patty of your choice as well. Add a cilantro and date/tamrind chutney to go with this. Add some chopped onion and fresh cilantro on the top.



Monday, February 15, 2021

Job - a short story


It was a nice clear morning in a suburb of Salem junction area. The streets were quiet except for some stray dogs barking and some goats walking around. The modest detached residential house was painted in pistachio green with a pink border. Jyothi had finished her morning chores and sent her son to the elementary school. She was bringing a second round of tea for her in-laws who were discussing the daily news from the papers and television channels. 

A small Maruti car pulled up in front of that house and a person wearing dark glasses and a mask on his face walked in with his backpack.

Good morning, I am looking for Mr. Sampath, he asked me to come by and give a quote for a steel grill for your backdoor.

"Jyothi", called out the mother-in-law, someone has come to check the rear door. Jyothi walked up to the front door with a mask and asked who the person was. 

"Good morning Madam, I am from Shree Steelworks, my name is Suresh Babu". The name and voice sounded familiar to Jyothi. He gave her his visiting card which matched what he had introduced. Jyothi took him around the outer corridor of the house to the rear side. Suresh took out a measuring tape and took down some measurements. While he was doing so his mask slipped and his face was clearly seen.

For a moment Jyothi's heart skipped a beat. Her mind went back ten years. She was a student in the nearby Sharada High school in the suburb of Coimbatore. She lived in a middle class neighborhood with a row of houses. Her father worked in the local bank and her mother was a teacher in a nearby elementary school. She remembered her days when she would take her bicycle to her school. She had only one person nearby who would ride the bicycle to the same school. Suresh Babu used to live two houses down the street. Her parents were okay for her to ride together with Suresh till about seventh grade. After that she wasn’t allowed to socialize with him. She insisted for safety she needed company along the mile long stretch to her school and he was the only person who rides the same route every day.

On the way they would both exchange notes from their class day as they were in the same classroom every day. Each teacher's mannerism was their favorite topic. They would discuss their career plans and discovered that both had a passion to pursue engineering. The state had severe caste based reservations and being part of the forward caste, both of them knew their odds were limited unless they secure very high marks in the 12th standard examinations held at the state level.

When the final results were announced, Jyothi has topped the district and Suresh was a little behind, enough to make it difficult to get an engineering admission. Jyothi joined the prestigious Engineering College in Guindy Chennai. She pursued her Mechanical and Industrial engineering major and again graduated with flying colors. She secured a job in her campus interview as well. Her parents had different plans as they had arranged for her marriage to someone in Salem through known channels. Jyothi resisted but could not stop the wedding. 

She found that her in-laws were not in favor of her leaving the home and working elsewhere. As time rolled she had a son who was born and was a lot of fun to watch him grow. She lost herself between the kitchen and taking care of her family. She would glance at her college text books once in a while and feel bad for not having accomplished anything with that education.

The silence was broken by Suresh, who discussed the details of the door and gave couple of design and price options. He continued and asked if she was Jyothi from Coimbatore who studied in Sharada High School. He was so happy to have met her after a long time. Jyothi got him a cup of tea and were both chatting on the staircase next to the door.

Suresh shared his side of the story as to how he went to the engineering college selection counselling session and was only offered admission in a private engineering college. This meant his father had to spend an additional Rs. 15 lakhs. His father did not have the funds or was willing to get a loan. He was admitted into a diploma program focusing on mechanical design and welding. After graduation, he joined Shree Steelworks in Salem. He was a quick learner and was very good with customers. With his innovative ideas the company grew from a five person startup to a twenty employees. He was pursuing his part-time AMIE to get the engineering degree which evade him. He was also enrolled in a weekend MBA program to complement his practical knowledge with some theory. The owner introduced Suresh to his niece and they got married. After a year his owner gave him the full responsibility of the company and retired. Suresh showed the photograph of his family including his daughter to Jyothi.

Today Shree had over 50 employees and handing larger contracts. Suresh expressed his unhappiness with engineering graduates like Jyothi who are not able to achieve their dreams and aspirations. In turn they also block the goals for other serious students like him. Jyothi brought him to speed on what happened in her life.

Suresh asked, "would you be interested in working from home? I need to hire a design engineer for my company to complete large government contracts. You have to be online from 10AM to 4PM so we can all work together, later you can finish your tasks at a flexible schedule. Once a month you have to spend 2 hours with all members of the company and meet your team members".

"I know how well you would have studied and also your aptitude to draw and would be a good fit. I am willing to give you an opportunity now. We can start with a monthly salary of Rs. 30,000 with potential for growth. We will provide you a laptop and required CAD software to work from home. You need to find a quiet location in your house and get a high speed internet connection. The first three months you would be training and coming to speed, to cover the cost of the laptop and software you would not be paid during that period. If you do well then your employment will be permanent with a salary". Jyothi could not believe her ears and it sounded like music.

She discussed with her husband that evening, who then shared the news with his parents. They were all suddenly very supportive, the money makes all the difference Jyothi thought. She overheard her in-laws discussing about getting Parvatam Mami who cooks at their neighbors to help out and give a relief to Jyothi. We have to pay Rs. 3000 to the cook and get Rs. 30,000, that's a good deal, they were discussing.

Jyothi started dusting off her college textbooks and finding her space in life. The fact that she was finally putting her education to use towards a real job was exciting to her. She pinched herself to check if all this was real. Maybe the Covid working from home became a boon for her new job!

Six months had passed and Jyothi's daily routine had changed magically. Parvatam Mami took over the kitchen and that was a big relief. Her mother-in-law served her a second round of tea with biscuits every morning. Her son spent more time with his grandparents who dropped off and picked him up from the school bus stop and helped him with his homework. Her husband Sampath picks up groceries and vegetables as needed from the market. Wow what a change her job had brought to her life. She got ready to call her friend Hema who was in a similar boat stuck at home after having topped her Chemical engineering class. She wanted to encourage Hema to find a similar job working from home.


Saturday, November 28, 2020

Moong Dal Dosa & Onion-Tomato chutney

 I was inspired by a recipe from Gita's kitchen youtube channel. I am not able to find the specific video to acknowledge. Thanks for the inspiring video. Here is my version with some variations I made.

We made this for breakfast and it comes out great.


Chilka Moong Dal - 1.5 cups

Chilka broken Urad Dal (This is broken urad dal with the skin) - 0.5 cups


Green chillies - 2

Ginger - 1/2 inch piece

Curry leaves - 6 leaves

Salt - 1 teaspoon (suggested starter)


Soak the two dals overnight. Add about double to volume of water in a larger vessel so the dals can absorb the water and expand.

In the morning, drain the water from the dals. In a blender or grinder add the green chillies and ginger chopped with the curry leaves and salt. Add the soaked dals and blend for 1-2 minutes till you get a soft dosa batter consistency. Adjust water as needed.

Mix the batter well and make the dosas. Adjust salt as needed.

Variations: Replace chilk a urad dals with regular urad dal. 2nd variation - make with 2 cups Chilka Mong Dal (no urad dal)


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Onion-Tomato Chutney

Onion - 1 large

Tomato - 1 large

Curry leaves - 5 leaves

Cilantro chopped - 1 teaspoon

Mustard seeds - 1/2 teaspoon

Sambar powder - 1 teaspoon

Cut onion and tomato into small pieces.

Roaster Gram Dal - 2 Tablespoons (Pottu Kadalai)

In a pan heat oil add 1 teaspoon oil, add the mustard seeds, once they splutter transfer to a chutney bowl.

In the pan add 2 teaspoons oil, add the onion and curry leaves and fry till onion changes color

Add the tomatoes and sambar powder and fry for 2 minutes.

In a blender add 2 tablespoons Gram Dal, the fried onion+tomato mix and cilantro leaves and blend to a smooth paste. Transfer to the same chutney bowl with mustard seeds and mix well. Enjoy with Moong dosa (or any other idli dosa).





Saturday, May 2, 2020

Homemade Veggie Patty


Veggie Patty recipe

4 potatoes small
3 carrots fine shredded
1/2 cup Quinoa cooked in 1 cup of water
½ red bell pepper
1 TBSP chopped cilantro
½ cup Poha (flattened rice)
1 small onion
2 tsp Olive oil

Cook potatoes and quinoa in pressure cooker
Coarse grate the cooked potatoes
Grate carrots and cut bell pepper, onion etc into small pieces.
Mix all ingredients in a large bowl and add
-          Salt
-          1 tsp Curry powder
-          2 pinches red chilly powder
Mx well by hand and use a ring to make the patties. Freeze them if needed.

Friday, April 10, 2020

Chilke Wali Moong Dal & Rose Matta Rice



Chilke Wali Moong Dal

Maybe you all knew this but we bought some Chilka Moong Dal (half broken with green skin) as yellow moong wasn’t available. This also cooks really well in an open saucepan.



Today I cooked some dal in an saucepan with one carrot and one yellow squash & a little turmeric powder. After it was cooked well, seasoned with cumin seeds, asafoetida, 1 tsp curry powder and 2 green chillies. It came out awesome & very tasty and I will probably not go back to regular yellow moong dal.

Recipe similar to mine https://www.archanaskitchen.com/chilke-wali-mung-dal-curry-recipe


Rose Matta Rice - Palakkadan




Other thing I wanted to share is that not all rice is available in Indian stores. One rice we like is Red Rice (also called Rose Matta Rice) which is still available in stores. This has a nice earthy taste and very filling with low glycemic index. It is normally painful to cook but I found an easy way with instant pot.
2 cups rice washed well, 5 cups water and pressure cook in InstandPot for 22 minutes and let it release steam normally. Quantity is amazing and tastes excellent and you don’t feel hungry quickly.



Sunday, April 5, 2020

Rajasthani Kadhi

We made Rajasthani Kadhi using this recipe on YouTube and it came out great.

Reduced the oil and red chilli powder to suit our taste. The recipe calls for buttermilk, we started with 2 cups of plain yoghurt churned and added 1.5 cups water,

https://www.youtube.com/watch?v=_5ueUfNY3xY

Thursday, March 19, 2020

Simple Lentil Soup with InstantPot

Sharing the recipe for a simple Lentil soup - very easy to make using an InstantPot

Ingredients:

Green Lentils - 1 cup
Water - 3 cups
Onion - 1
Garlic Pearls - 1-2
Carrots - 2
Celery - 2-3 stalks
Potatoes - 1
Tomatoes - 1

Black Pepper Powder - 1/2 teaspoon
Italian seasoning - 1 tablespoon
Salt - 1 teaspoon

Cooking oil - 2 teaspoons

Steps:

Wash the Lentils with water in a small container
Wash all vegetables and chop the Onions, Carrots, Celery, Potatoes, Tomatoes - keep each separately
Fine dice the peeled Garlic pearls

Plug in and turn on your InstantPot
Press the 'saute' button

Add the 2 teaspoons of oil and let it heat for a minute

Add the chopped onions, garlic and fry for 2 minutes

Add all the remaining vegetables and mix together

Add the black pepper, salt, Italian seasoning and give a quick mix

Add 3 cups of water

Hit Cancel on the InstantPot

Pressure 'Pressure Cook' and adjust time to 12 minutes

Close the lid and ensure sealing mode

Come back in about 30 minutes or when the pressure has fully released

Enjoy your soup with any crackers, bread or toppings you like.

Tips & Substitutions:
a. 1 teaspoon salt is a starter, in the end adjust to your taste if you need more
b. If you want more spice adjust the black pepper quantity
c. If you do not want to cut vegetables - dump a small bag of frozen vegetables
d. You can substitute any of the vegetables you have at hand
e. If you do not have Italian seasoning, you can add basil, rosemary, oregano, parsely - just add 1/4 teaspoon each.
f. If you want the soup to be thinner, add little water to adjust the consistency

Monday, May 20, 2019

Onion Pakora


1 cup Gram flour (called besan in India)

1/4 cup rice flour

1/4 teaspoon baking powder

Salt to taste

¼ teaspoon red chilly powder

One large onion chopped fine

1 tablespoon chopped cilantro

Optional – chopped green pepper (Serrano or Thai or find something milder)

One pinch Asafeotida (called Hing in Indian store)



Dry mix all above in a mixing bowl. Add about half cup water, mix it up. Add more water till we get to a thick mix.



Heat up cooking oil, after it is heated up use a tablespoon and drop the mix one TBSP at a time. Should be able to fry 4-6 TBSps at a time, make sure they don’t stick to one another.

Flip one side to other and fry till golden brown.



Enjoy with a chutney of your choice.