Thengai Araicha Kuzhambu

Select either one vegetable or a variety

Single could be - okra (ladies finger) or white pumpkin, along with drumstick

Variety could include a mixture of vegetables -
Drumstick, White pumpkin, etc

Use small quantities of each vegetable and cut them as cubes

In a vessel add some water and cook the vegetables, add a pinch of turmeric powder and some curry leaves

When vegetables are reasonably cooked (dont want to cook too much to make them pasty - al dente should work) add small quantity TAMRIND extract juice. Let it cook together for couple of minutes. Adding the TAMRIND juice at first will make the vegetables tart.

Fry half teaspoon fenugreek seeds, couple of red chillies and add to 1 cup grated coconut and grind them coarse.

Add the ground mixture to the cooked vegetables, and cook for 2-3 minutes till it froths.

Garnish with mustard seeds tempered in oil

VARIATION: Along with fenugreek seeds and red chillies you can also add 1 teaspoon Urad dal and fry, This will give a different taste.

VARIATION: Add a little churned yoghurt - 2-3 Tablespoons after everything is complete and mix it up. Heating with the yoghurt will curdle

Aviyal recipe

This is the recipe from my mother.

Cut vegetables into long one inch pieces - following can be used
Carrot, Drumstick, White pumpkin, Raw Banana, green beans etc

Use small quantities of each vegetable

In a vessel add some water and cook the vegetables, add a pinch of turmeric powder and some curry leaves

When vegetables are reasonably cooked (dont want to cook too much to make them pasty - al dente should work) add small quantity TAMRIND extract juice. Let it cook together for couple of minutes. Adding the TAMRIND juice at first will make the vegetables tart.

Take about 1 cup grated coconut, one teaspoon of cumin seeds, some green chillies, one red chilly and grind them coarse.

Add the ground mixture to the cooked vegetables, after 2-3 minutes add 1-2 Tablespoon of coconut oil and some more curry leaves.

No other garnishing is required.

Awesome Whale watching

We took the Whale Watching trip from Anacortes using Island Adventures trip (www.orcawhales.com) It was a 5 star trip - awesome boat, very knowledgeable naturalist Tyson and Captain Scott. Free powerful binoculars to borrow, 3 decks on the boat to watch the whales, superb audio system and everything was so clean. We will take this trip again!

Here is a summary of the whale watching report published by them. We saw


The smoke has finally left the building folks!!! As we headed out today on our journey we began to enjoy clean air for the first time in weeks. There were blue skies all around and even mount Baker showed up today and gave us some amazing views. Our first stop was in Rosario strait where we saw a bunch of harbor seals and briefly spotted a Steller sea lion. From there we headed to the south end of Lopez and cruised by Castle rock. Here we found an adult bald eagle and a few more harbor seals. It was a great start of what would turn into a great day. Continuing west along Lopez and San Juan island captain Scott found the first whales of the day at Salmon Bank. It was BCY0160 “Heather” and BCY0458 “Raptor.” Two humpback whales that have been spotted in these waters for many years. They gave us amazing close up views and even fluked for us multiple times and even did it simultaneously once or twice. After an amazing show from these gargantuan whales we headed to Whale rocks just outside Cattle Pass. Here we found dozens of Steller sea lions hauled out on the shore enjoying our new sunshine levels. These sea lions were definitely of the bigger caliber making us feel pretty humble on the boat. We headed back to the east after that for an adventure under the Deception pass bridge. It was awesome cruising in and out of Deception Pass and with great weather we continued on our search toward Anacortes. On the backside of Burrows Island Captain Scott saved the day once again when he discover T65A3 and A4 playing around a fishing boat. We watched these two Biggs killer whales frolicking for quite some time. As we did we began to really see them get playful, their toy of choice, crab pot buoys. We watched as the younger orca would grab the crab pot line and pull it all around and finally let the buoy bob back to the surface.  We had some amazing looks at these two animals and got to see some very unique behaviors from them as well. It was an amazing trip on the Salish Sea today with lots of great animals and plenty of memories made!!!

Dosa/Idly Batter recipe

Dosa/Idly/idli/uthappam Batter:

This batter makes perfect batter for idly (day 1-2 after fermenting), Dosa Day 1-5 and Uthappam (day 1-5 after fermenting).

These measurements are for using a wet grinder. See notes on grinding with a mixer / grinder.

Ingredients:

Soak the following with water for 8 hours or overnight in separate containers. Add a half teaspoon of Fenugreek seeds with the Urad Dal.

3 cups - Idly rice or Ponni Boiled rice

1 cup - Raw rice (white Sona Masoori raw or Ponni Raw Rice)

1/2 cup - Urad Dal Gota

1/2 cup - Urad Dal Chilka (this is half broken Urad Dal with skin). This makes the batter really fluffy compared to using only Urad Gota fully.

If you dont have Urad Dal Chilka --> Use 1 cup of Urad Gota

If you use a mixer/grinder, use 1.25 cups of Urad Gota

 

1 cup dry Poha (flattened rice). Do not soak this.

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Wash the rice and dals and drain the water in their containers. Add water to the 1 cup poha now, till it soaks. Add this to the rice when grinding.

Grind the dal to a smooth paste adding water slowly. The paste will become fluffy and change to more lighter (or white color). Once done empty the paste to a larger vessel. You will be combining the rice paste as well to this - so pick a large enough container.

Next grind the rice and poha adding water slowly and 1.5 teaspoons salt. Grind till a smooth or fine rava (sooji) consistency.

Tip: Fine paste is good for Dosa, fine rava (sooji) consistency is good for idli.

Mix the rice paste to the dal and mix it well. Use your hands to make the batter fluffy. Add water for right consistency.

Heat your oven to 200 F. Place your container with dal and rice covered in the oven and heat for 10 minutes. Switch OFF the oven and let it rise over night or 12 hours.

You can also pour your batter in an instant Pot and hit the yoghurt button. 

If the fermentation is excess, the batter can overflow. In the oven you can keep a bigger plate below your pot.

Once the batter has risen you can make idly, dosa or Uttappam. Idly is best made the day after grinding when the batter has risen.

Note: You can use the same recipe by cutting the quantities into half including salt!

Enjoy!

Adai - Recipe

Adai:

Soak the following with water for 2 hours.

1 cup - Idly rice or Ponni Boiled rice

1/2 cup - Urad Dal Gota

1/4 cup - Chana Dal

1/4 cup - Toor Dal

I have also tried replacing the Chana Dal with Whole Urad Dal and it comes out awesome.

Wash the rice and dals and drain the water. Grind rice and dal together to a smooth paste - add the following while grinding.

• Salt to taste - start with half a teaspoon
• 1 red chilly
• Couple of pinches of Hing
• Few curry leaves
• Half a teaspoon of Kasuri Methi (optional)

The paste should be in the consistency of a thick dosa batter. Use a tava to make your Adai (like Dosa). Add oil to the edges and give enough time to cook both sides.

Enjoy with your favorite chutney/sambar/chutney powder/ketchup etc

Vegetarian Thai Cooking

My Experiments with Vegetarian Thai Cooking

About 3 years ago I started experimenting with Vegetarian Thai cooking at home. The primary driver was that every time I visited a Thai restaurant, I had to tell them to exclude fish and oyster sauce, no chicken or beef stock for cooking rice, no eggs etc. I thought perhaps i can cook my own with the same taste ensuring it is 100% Vegetarian/Vegan.


Key Ingredients:

My first stop was to understand the key ingredients which differentiate Indian and Thai cooking. Here are three key ingredients for Thai cooking.

a. Galangal - this is part of the Ginger family but many more times spicy and potent. Galangal is pretty woody and strong to cut.

b. Lime leaves: The most distinguishing flavor you get from a Thai dish comes with the lime leaves. In some places they are also called Kefir Lime leaf. Before using the lime leaf you have to remove the stem. Check this video if you want.

c. Lemongrass - a very unique lemony and tangy flavor which is part of the taste. This is not a 100% must but definitely adds to the flavor. You just use the inner most core in your cooking. Here is a link for you. Check this video how to use lemongrass.

Making the Thai Curry Paste

The heart of the recipes given below is the Curry Paste. I should thank and acknowledge the author of this recipe Natty Netsuwon where I started from. I have modified this recipe slightly as given below.

This paste once ground, can be used for 2 months if properly refrigerated in an airtight container.

Here are the ingredients to make the Thai Curry Paste:

1. Galangal - 1-1.5 inches long chopped
2. Lime leaves - about 12-15
3. Lemongrass - 2-3 stalks prepared per video at above link
4. Cumin Seeds - 1 tea spoon
5. Coriander Seeds - 1 tea spoon
6. Kashmiri Chillies - 4-5 (Kashmiri chillies are nice and Red in color and not too pungent. Use regular mild red chillies if you dont have Kashmiri Chillies)
7. Cilantro Stalk - 1 tablespoon (original recipe calls for Cilantro roots)
8. Brown sugar or Jaggery - 1 table spoon
9. Turmeric Powder - 3/4 tea spoons
10. Shallot - 1 OR Red Onion - 1/2
11. Garlic - 4-5 large pods with skin removed
12. Basil Leaves - 8-10 (you can try using Thai Basil - I use Regular basil leaves which is what i get)
13. Salt - 1 tea spoon

Grind all the above ingredients in a blender to a fine consistency. Depending on how red your chillies are they maybe more red than yellow (from Turmeric powder).

Store in an airtight glass bottle in the refrigerator. You can use this for 1-2 months.

With the paste being ready, you can make any of the dishes below.


Thai Curry

Ingredients:

1. Soy Sauce - 2 Table spoons (prefer Organic and low sodium)
2. Thai Curry Paste - 2 Table Spoons
3. Red Onions - 1 large - chopped thin lengthwise cut
4. Garlic - 2-3 pods chopped
5. Salt
6. Red chilly powder
7. Basil leaves fresh (optional) - 3-4 leaves chopped 
8. Organic Coconut Milk (regular) - 1 can (400-500 ml)
9. Extra Firm Organic Tofu - 1 pack (typically 14-16 Oz) - drain the water and cut into cubes
10. Cooking Oil - 2 table spoons we use Organic Olive oil)
11. Vegetables: Here is a sample - you can pick any other combination you want

• Bokchoi - 8-10 stems
• Carrots - 4 medium size
• Sweet potato - 1 medium size (substitute with 2 regular potatoes)
• Yellow squash - 1 medium

Procedure:

• Cut the bottom of the Bokchoi and retain the leaves with the stem
• Cut all other vegetables into 1 inch long pieces (or pick any other style - keep the shape the same for all vegetables)
• In a large saucepan place all cut vegetables EXCEPT Bokchoi with about half a cup of water. Cook them about 3/4 of the way. They should hold their shape and still be cooked. Just dont make them pasty. In medium flame this should take about 10-12 minutes.
• Heat a large pan and add the cooking oil
• Add the onions and garlic and saute them for 2-3 minutes
• Next add the Curry paste and Soy sauce. Let them cook for 1 minute. Ensure your paste doesnt burn or dry off.
• Add the bokchoi and fry for 2 minutes - they will shrink into greens
• Add the cooked vegetables and mix them up to coat the paste all over
• Pour in the Coconut Milk can completely. Let it simmer for 2-3 minutes
• Taste the curry for salt and spice. Add any additional salt and red chilly powder as needed slowly. Remember the Curry paste already has salt and red chillies.
• Add the Tofu cubes and simmer for 1 more minute
• Your Thai Curry is ready. If you love Basil, you can add a couple of basil leaves chopped on top.
• ENJOY your Thai Curry with steamed Thai Jasmine Rice.

Panang Curry


Ingredients:

1. Soy Sauce - 2 Table spoons (prefer Organic and low sodium)
2. Thai Curry Paste - 2 Table Spoons
3. Red Onions - 1 large - chopped thin lengthwise cut
4. Garlic - 2-3 pods chopped
5. Salt
6. Red chilly powder
7. Organic Coconut Milk (regular) - 1 can (400-500 ml)
8. Organic Coconut Milk (LIGHT) - 1 can (400-500 ml)
9. Peanut butter fine paste - 2 Table Spoons
10. Basil leaves fresh - 3-4 leaves chopped
11. Extra Firm Organic Tofu - 1 pack (typically 14-16 Oz) - drain the water and cut into cubes
12. Cooking Oil - 2 table spoons we use Organic Olive oil)
13. Vegetables: Here is a sample - you can pick any other combination you want

• Bokchoi - 8-10 stems
• Carrots - 4 medium size
• Sweet potato - 1 medium size (substitute with 2 regular potatoes)
• Yellow squash - 1 medium

Procedure:

• Cut the bottom of the Bokchoi and retain the leaves with the stem
• Cut all other vegetables into 1 inch long pieces (or pick any other style - keep the shape the same for all vegetables)
• In a large saucepan place all cut vegetables EXCEPT Bokchoi with about half a cup of water. Cook them about 3/4 of the way. They should hold their shape and still be cooked. Just dont make them pasty. In medium flame this should take about 10-12 minutes.
• Heat a large pan and add the cooking oil
• Add the onions and garlic and saute them for 2-3 minutes
• Next add the Curry paste and Soy sauce. Let them cook for 1 minute. Ensure your paste doesnt burn or dry off.
• Add the bokchoi and fry for 2 minutes - they will shrink into greens
• Add the cooked vegetables and mix them up to coat the paste all over
• In a bowl empty the TWO cans of coconut milk and add the Peanut Butter. Whisk them and mix well so they are all uniformly homogenized.
• Pour in the Coconut Milk & Peanut butter mix. Let it simmer for 2-3 minutes
• Taste the curry for salt and spice. Add any additional salt and red chilly powder as needed slowly. Remember the Curry paste already has salt and red chillies.
•  Add a couple of basil leaves chopped on top.
• Add the Tofu cubes and simmer for 1 more minute
• Your Panang Curry is ready.
• ENJOY your Panang Curry with steamed Thai Jasmine Rice.

Here is a variation to the recipe I found interesting. Use the home made Thai Curry paste and follow the recipe. Here is the link.

A Fall inspired poem

इन पत्त्तों को गिरना ही था!!

वसंत के नये उमंग से

एक हरियाली की निशान आयी है

पत्ते निकल आये हैं

हरे पत्त्तों ने साफ़ प्राण का शपत लिया है

ताजे फल बनाने का वचन दिया है

तन्दुरुस्थी की सबक सिखाया है

कौआ कबूथर, चिड़िया बैटे, पत्त्तों को खाये

चोँच मारी, सफाई की, गन्दगी बी फैलायी

अंगीटी या सिगरेट, कार या ट्रक की गन्दी धुआं आ बैटें

अपने शपत को भूला नहीं, उन पत्त्तों ने सफाई की

हथोडी और बच्चों के पथ्थर से मार खाई

चुपचाप अपने काम पे लगे रहे

शरद् ऋतु में गिरना ही था

सर्दी के बाद जब वसंत आती है

इन पत्त्तों ने अपना काम भूला नहीं

काश आदमी ने उन पत्त्तों से कुछ सीखा होता

तो अपने दिल को साफ़ रखता 

इन पत्त्तों को गिरना ही था!!