Guthi Vankaaya (stuffed brinjal) in old-world way

Many a time, a great meal need not to include extensive list of ingredients or a complicated procedure. This is the recipe that my great-grand-aunt has always made. Two words to describe it...simply superb. Her everyday meals were made with very few ingredients and in a relaxed manner. After a day's work with farming activities, no time toiling around the stove fueled by wood. The meals she made were always full of flavor, thanks to fresher ingredients and simple cooking methods.


What you need to make this flavorful curry:

10-12 small eggplants (brinjals)
3-4 sprigs curry leaves
a handful of cilantro, chopped coarsely
masala Red chili powder (see below)
salt to taste
2-3 tablespoons cooking oil

Masala Red chili powder:
Usually, this powder would be made well in advance and then used daily in cooking.
2 tablespoons red chili powder
1/4 teaspoon dhania seeds, dry roasted
1/8 teaspoon jeera seeds, dry roasted
1 small garlic clove
1/4 teaspoon salt

In a coffee grinder or mortar and pestle, powder together all the ingredients. Dry it for few minutes (moisture comes from garlic) and blend it one more time.

How to make guthi vankaaya:

• Pick brijals without any bugs. Trim the ends. Place them in a heavy bottomed, wide skillet. Arrange them in a single layer and pour the oil on top. Cover with lid and saute on medium heat till the brinjals (eggplants) are cooked well on one side. This might take 5-7 minutes.
• Reduce heat to low, and turn each brnjal so that the other side can cook. Bring back the flame to medium-high, cover with lid and cook until the other side also coked well.
• Remove from stove, cool a little.
  Take out all the brinjals from the skillet. Puncture each brinjal in the middle without breaking it into pieces. Put 1/4 teaspoon (to 1/2 teaspoon) masala red chili powder in the puncture. Close gently ( it would not close all the way...that's ok).
• Return the same skillet back to medium heat. Add curry leaves and cilantro, salt. Saute until curry leaves are fried well. Place the brinjals back in the skillet and saute gently. Lower the heat, cook for a minute and remove from heat.

Best way to enjoy this is, mash the brinjal and mix very well with rice. Adjust salt (usually this dish will have less salt as the brinjals are roasted full). You may add a teaspoon of ghee (clarified butter). Yum!

Eggneer Masala (Steamed egg cake masala)

Eggs are extraordinary food. Nutritious, healthy, tasty and versatile. Can be eaten for breakfast, snack, lunch, dinner. This recipe, taught by my Amma uses steamed eggs. I call these steamed egg cubes eggneer (like Paneer). Once you have the eggs steamed, the options are endless. The steamed eggs can be
-cut into cubes added to salads,
-deep-fried, like chicken, seasoned well with some salt and pepper or some spice mixture
-add to a curry
-used just like one would use Paneer

I made a simple masala with some onions, tomatoes cooked well to coat the eggneer cubes

What's needed to make this:

4 large chicken eggs
1/2 large onion, chopped very finely
1 green chili
1 large tomato, chopped very finely
2 sprigs curry leaves
1 teaspoon freshly ground ginger-garlic paste
1-2 teaspoon good garam masala
1/2 teaspoon red chili powder (optional)
1 tablespoon finely chopped cilantro (coriander)
1/4 teaspoon turmeric powder
and tadka items: 1 tablespoon cooking oil, 1/2 teaspoon each of urad dahl, black mustard seeds and jeera (cumin seeds)

How to make it:

Beat eggs lightly with a pinch or two of salt. Pour the eggs into a dish that can be used in a pressure cooker or steamer. Cook until done.
If using pressure cooker, take 2 cups of water in pressure cooker and place the dish. Cover with lid and cook until you see steam coming out. Lower the heat and cook for two minutes. Cool for few minutes before opening the lid.

Remove the steamed eggs carefully from the dish onto a cutting board. Cut into bite sized cubes




Heat cooking oil in a wok. Add the tadka items one by one and curry leaves. Once the mustard seeds stop spluttering, add turmeric powder. Add chopped onion, slit green chili. Saute for couple of minutes or until the onions turn light brown.
Add ginger garlic paste, garam masala powder. Saute for few seconds. Add chopped tomato, salt and red chili powder. Cook on low heat until tomatoes become paste-like. Adjust salt and add eggneer cubes.
Mix gently and cook for a minute or two. Add cilantro (coriander) and mix gently. Remove from heat.



This goes very well with steamed rice or roti or chapati.

Dosakaya Koora (Yellow cucumber curry - Guntur style)

This is one of those dishes that reminds me of Amma and my childhood memories. Memories of me and my siblings sitting on the veranda while Amma feeds us rice mixed with curry and ghee, mixed to perfection. We would gulp down morsel after morsel, without realizing how full we are. After all, the food came from Amma's hand...

What you need to make this koora:

1 large Dosakaya (Indian yellow cucumber)
1 medium sized onion, chopped
2 green chillies, chopped into 1/4" pieces
2 tomatoes (optional)
1- 1 1/2 cups fresh yogurt (absolutely NO non-fat, low-fat varieties. Plain, whole
milk yogurt)
Salt to taste
Red chili powder to taste
1/2 teaspoon turmeric powder

For tadka or seasoning:
1 -2 tablespoons cooking oil
1 tsp each, chana dal, urad dal, black mustard seeds, cumin seeds
1 or 2 dry red chilies, broken into 1" pieces
1 sprig curry leaves

Prep Work:

• Peel dosakaya just as you peel regular cucumber. Slice into half.
• Check the seeds and flesh for any bitter taste.
• If the flesh is bitter, discard the dosakaya. If not, Remove all the seeds. If the seeds have bitter taste, peel the membrane that connects the seeds, wash the flesh part thoroughly with water.
• Slice length-wise and chop into small bite sized pieces.

How to make:

• Heat oil in a saucepan over medium-high heat. When the oil starts "dancing", add all tadka items. Saute until a nice aroma comes out and the mustard seeds stop spluttering.
• Add onion and green chili pieces and turmeric powder.
• Saute until the onions are soft and light brown in color, stirring occasionally.
• Add tomatoes and dosakaya pieces, salt and red chili powder. Reduce heat to medium. Mix well, cover and cook, until done, stirring now and then.
• Add yogurt, adjust salt (if needed), mix gently and cook without lid until you see the curry starts bubbling on top. Simmer on very low heat for 2 minutes, remove from heat.

Dosakaya or Indian yellow cucumbers are available at Indian groceries. This is not a regular vegetable that makes an appearance in the usual US grocery stores. See picture here. It is the pale yellow one next to tomatoes.)
Serving suggestion: Although this goes better with either rice or roti, it tastes best with warm steamed rice, melted ghee. Yum!!!

Cilantro and red chilies pickle - Kothimeera, pandu mirapa paCHAdi

Chilies in many forms, from colorful fresh ones to dried ones to various kinds of chili powders have become an integral part of Indian cooking (though these guys are not native to the subcontinent.)

Newbies to Indian grocery stores often are awed at dedicated aisle for pickles. A peek into any South Indian pantry would reveal jars of various pickles that look inviting. The aroma of well made pickle transports me back to my grand parents' village, the rainy days and to the perfectly mixed piping hot steamed rice with ghee and the prized pickle. It reminds of the soil that produced the ingredients, the hands of my mom and grandma skillfully convert the raw materials into heavenly concoction.

Pickle making in Indian families is a knowledge that is passed from older generation women to younger generations. It was a sight of pleasure to see all the womenfolk in the family (and sometimes in the neighborhood) come together to churn up jars and jars of delicious pickles. This pickle, a modern one, I have learned from my mother.

Ripe red chilies (long variety) are hard to find in US super markets. I got lucky on one of these days and spotted them in a grocery store. How fitting, just when JFI ingredient is chilies! JFI was started by Indiraji of Mahanandi and is hosted by Nandita of Saffron Trail

Much of the preparation in this recipe is actually waiting. So, patience and a slow day are key ingredients. :-)

What you need to make this recipe

9-10 long fresh red chilies ( 2 cups when cut into half inch pieces)
3-5 large bunches of cilantro
large lemon sized tamarind
2 tbsp peanut or sesame oil
Salt to taste

For popu/tadka or seasoning or talimpu

5 tbsp peanut or sesame oil
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
3 dry red chilies, snipped into half inch pieces
fistful of fresh curry leaves
4 cloves garlic, pounded lightly




Prep Work:
-Wash and take stems off red chilies. Wipe them with kitchen towel and let them dry until no moisture can be felt on skins.
-Pick any yellow or rotten leaves out of cilantro bunches. Wash gently and spread them on a kitchen towel in thin layer. Let then dry. No moisture should be there in the leaves.
-Wash tamarind and cook in 1/2 cup of water until it turns soft. Allow it to cool, and squeeze the pulp. Keep it aside.

Method:Note: It is very important to use dry hands and utensils while making a pickle. Otherwise, the pickle would not preserve well.

• Cut the red chilies into pieces. Heat 2tbsp of oil in a pan. Add the pieces to heated oil, saute until the chilies become soft. Remove from pan, keep aside.
• Add Cilantro to the same oil, saute until cilntro is wilted. If the quantity is more, do not add at once. Saute in batches. Take cilantro out, spread in a plate evenly in a thin layer.
• Let both red chilies and cilantro cool completely.

• Blend red chilies, cilnatro, tamarind pulp and salt together to form a thick paste. Do not add water. I used food processor to make this as food processor does not require too much liquid to move.
• For tadka/seasoning, heat 4-5 tbsp oil in the same pan.
• When the oil starts "dancing", add tadka ingredients one by one. Saute until the garlic is softened. Add the ground paste, stir well. Adjust salt according to taste. The pickle should be a bit salty to preserve well. Cook on medium heat, stirring continuously for 3 minutes.
• Take off of heat, let it completely cool before transferring into clean, dry jar or glass bottle.

This pickle may be served with Dosas, Idlies, Roties or simply mixed with steamed rice with some Ghee (clarified butter).
Notes:
-This pickle keeps well for 2 -3 months without refrigeration.
-The pickle should be glistening. If it looks dry, heat some sesame or peanut oil and
pour over the pickle, mix well and preserve.
-As ready-made tamarind pastes are too viscous and too tangy, it is best to use freshly made pulp as the fresh one would be sweeter.

Chepala Vepudu - Fish fry - Andhra Style

This is a spicy fish curry, made by shallow frying fish pieces coated with spice mixture and topped with seasoned wilted onions.

This dish can be made with a variety of fish. But, somehow, salmon and tuna are not suited. Any cut of fish is also fine. Cook times can vary depending on the fish and cut. For example, tilapia may take a minute more than sea bass; thin fillets take less time than steaks. I made this with wild Pacific Dover Sole (which, is a flat fish) fillets.

Supper for my husband, DS, yesterday
~.~.~

What I used to make this dish:

2 lb Pacific Dover Sole fillets
1 tsp turmeric powder
Salt to taste
1 medium onion, sliced
4-5 green chilies, slit vertically
3 cloves garlic, roughly chopped
1-2 tbsp cooking oil + some for shallow frying the fish
Tadka items:a teaspoon each of chana daal, urad daal, mustard seeds, jeera/cumin seeds and a fistful of fresh curry leaves (yep! that many curry leaves needed. This is what gives this dish nice aroma.)

For spice mixture:
3/4 cup besan/chickpea/garbanzo flour
3-4 tbsp red chili powder
1 tsp dhania/coriander powder
1/2 tsp jeera/cumin powder
1 tsp garlic paste
1 tsp cooking oil

Prep work:

• Cut fish into bite sized or portion sized pieces. Sprinkle turmeric powder and a tablespoon of salt. Rub the fish pieces well. Leave for 5 minutes. Wash the fish pieces under cold water, squeeze gently, take into a mixing bowl.
  
• Add items listed under spice mixture, salt (keep in mind that the pieces had been rubbed with salt before) and gently coat the fish pieces, adding very little water. You may sieve the flour to achieve good application.
  
• Cover the mixing bowl, place it in refrigerator for 30 minutes.

Method:

• Heat a table spoon oil in a skillet (use well-seasoned cast iron one for better taste) to medium heat. Add the marinated fish pieces on a single layer. Keep some space between the pieces. Cook on each side for a minute or until they are medium-brown color on both sides. Drain on a kitchen towel. If there are more pieces, shallow-fry them in batches. Once all done, go to next step.
  
• In the same skillet, heat 2 tablespoons of cooking oil. Add the tadka items one by one. Once the mustard seeds stop spluttering, add onions, green chilies, garlic and little salt. Saute until the onions are wilted. Add a teaspoon of red chili powder, saute for 30 seconds.
• Return the fish pieces back into skillet, gently coat them with the wilted onions. Lower the heat to lowest setting, heat for 2 minutes.
• Remove from heat, squeeze lime juice before serving.

Serving suggestion: Can be served as appetizer or as a side dish with steamed rice and Andhra Pepper Rasam.

Supper for my husband, DS, yesterday
~.~.~

Guthivankaya (with Thai eggplants)

(Stuffed eggplants in poppy seed-peanut sauce)Ask a group of four people from Andhra how to make guthivankaya, you'll be bombarded with at least 25 recipes. Brinjal, the way eggplant is referred in India, is very dear to a person from Andhra. Since old times, at least one variety of brinjal dish would make appearance in small or large feasts. "Pappannam", playfully referred to wedding lunch/dinner, is incomplete without a brinjal dish. Such is importance of eggplant in Andhra.
It is a delight to know that this month's JFI vegetable is eggplant. JFI, started by Indira of Mahanandi, hosted by Sangeeta of Ghar ka Khana
This dish is made by my sister, LP, who is visiting me at present; and, is my entry for JFI-Eggplant.


What you need to make this dish:

8 Thai eggplants
3 tbsp cooking oil
1/2 medium onion, chopped finely
1 medium tomato, chopped finely
2-4 green chilies, slit
Salt to taste
tadka items: 1tsp each of chana dal, urad dal, mustard seeds, cumin seeds, and curry leaves from one sprig
Fresh cilantro, for garnishing

To be ground into paste:
1 fistful peanuts/groundnuts
4-6 dry red chilies
1 tsp coriander/dhania seeds
1/2 tsp cumin/jeera seeds
2 tbsp khuskhus/poppy seeds
1 + 1/2 tbsp raw tamarind or 1 tsp tamarind paste
2 cloves garlic
Salt to taste

Prep Work:
Soak Tamarind in 1/2 cup warm water for 10-15 minutes. Mash little bit before adding it to the blender.
Soak poppy seeds in 1/4 cup water for 10-15 minutes. Discard the water.
Dry roast peanuts. Remove skins if any. Keep aside.
Dry roast dhania seeds, jeera seeds, red chilies until done.
Take all items listed for the paste in a blender, blend to get a semi-smooth thick paste. Do not add too much water. Add only the amount required for the blender to move (this includes the tamarind water).

Method:

• Wash eggplants, cut into quarters without separating. Place the cut eggplants in a salted water bowl to keep them from discoloring.
• Take one eggplant out, squeeze well, stuff it with the paste made. Keep aside. Repeat this with rest of eggplants. Keep aside the remaining paste.
• Heat 2 tbsp oil in a skillet on medium heat. Add eggplants, stir carefully to coat them with oil. Cover and cook until the eggplants are almost done, stirring occasionally.
• Remove the eggplants from the skillet, keep aside.
• In the same skillet, add remaining oil, heat it to medium heat. Add tadka items one by one. When the mustard seeds stop spluttering, add onions, green chilies, little salt (keep in mind that the paste has salt too). Saute until the onion is cooked to light-brown color.
• Add tomato pieces, cover and cook for 3 minutes or until done.
• Add the remaining paste and 1/4 cup water. Return the eggplants to skillet. Mix gently. Once the sauce starts simmering, reduce heat, simmer for 7-9 minutes or until the eggplants are completely done.
• Remove from heat, garnish with fresh cilantro, serve with steamed rice or roti.

Served with rice

Shopping Notes: Choose young Thai eggplants with thick stems. The ones with thin stems are old ones, which are bitter and have tough seeds, not suitable for this dish. The color of the stems should be dark green, not brown with fungus :-)

Vankaya Perugu koora

(eggplant cooked in yogurt gravy-Guntur style)Brinjal (that is how eggplant is referred to in India) is the queen of hearts in Andhra. Almost every household makes several varieties of dishes with different varieties of brinjals. I have vivid memories of stealthily plucking the beautiful lavenderish eggplant flowers from my granddad's vegetable garden. From foliage to flowers to fruits (I mean veggies) this is a beautiful plant.
This dish is from rural Guntur district. Usually made with long variety brinjals. I've included Indian cucumber to add interest.

What you need to make this curry:

3-4 Indian or Japanese style eggplants
1/2 Indian cucumber
1 medium sized onion, sliced
2-3 green chilies, sliced
1 cup fresh yogurt
1 tbsp gram flour
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste
Tadka items:1-2 tbsp cooking oil, 1tsp each chana dal, urad dal, mustard seeds, jeera seeds, 1 sprig curry leaves

Prep Work
Quarter eggplants and cut into 1 inch pieces. Place the pieces in salt water (salt added to water). Peel Indian cucumber, check for bitterness. If bitter, you may still use the flesh after removing seeds and washing thoroughly, given the flesh is not bitter too. Slice, cut into small bite sized cubes.

Method:

• Drain eggplant pieces well, squeeze gently to remove some water. Add cucumber pieces, salt, turmeric powder, red chili powder, gram flour, yogurt, and 1/4th cup water. Mix well.
• In a skillet heat cooking oil and add tadka items one by one in the order given.
• When the mustard seeds stop spluttering, add onions, green chiles. Saute until onions are translucent.
• Add eggplant mixture. Mix well.
• Cover and cook, stirring occasionally, until eggplant pieces are cooked well (should not be mushy). Add little water if the curry is becoming too dry.

This curry taste good both with boiled rice and roti. Traditionally this is served with steaming rice with generous amount of ghee (clarified butter)

Bengaluru Mirapa - Senagapindi

(Bell Pepper Curry - Andhra Style)


This is a heavenly, fragrant curry that can be made with not so much effort. I make this variety of preparation whenever I crave for authentic Andhra fare, but short on time and energy. From prep work till serving this dish with a delicious meal takes only 30 minutes (Rachel Ray-ish).

RCI (Regional Cuisines of India), a brilliant event was started by Lakshmi of Veggie Cuisine. I misses RCI-Tamil Cuisine, which I love. This time, its RCI-Andhra, my native cuisine, hosted by Latha. So, this month, its a parade of Andhra food. yay!


What you need to make this Curry:

2-3 medium green bell peppers
1/2 medium onion, diced
1 green chili, sliced
1/2 -3/4 cup gram flour or chick-pea flour (sengapindi)
1-2 tsp red chili powder
2 cloves garlic
1 tsp jeera (cumin seeds)
Salt to taste
1-2 tbsp chopped cilantro (fresh coriander leaves)

Tadka/Seasoning Items:

3-4 tbsp cooking oil
1 tsp each chana dal, urad dal
1 tsp each mustard seeds, cumin seeds
1-2 sprigs curry leaves
one or two pinches hing powder

Prep Work:
-Wash the bell peppers, core them, and dice them into small bite sized pieces. The core with stem should be discarded; the core with seeds can be used.
-Roast jeera seeds until they leave nice aroma. Cool, keep aside.
-If using flour from puffed chickpeas, no need to roast the flour.
-If using raw flour, roast on a low flame until it leaves nice aroma.
-Pound flour, cumin seeds, garlic cloves together to a breadcrumbs like consistency. Add little water to make thick paste of pouring consistency

Method:

• Heat a skillet , add oil. When the oil starts 'dancing', add tadka items in the order they are given.
• Once the mustard seeds stop spluttering, add onions, green chili. Saute for 1-2 minutes or until the onions become translucent.
• Add bell pepper pieces, salt, mix well; cover and cook for 10-12 minutes, occasionally mixing.
• Salt will make the bell peppers cook faster. Once cooked soft, but not mushy, add the flour mixture. Mix well by turning gently. Cook until the flour mixture is thickened and a light brown crust is formed. Do not turn a lot during this time.
• Serve with steamed rice and rasam

From Guntur - Kakarakaaya Bellam Vepudu- RCI- Andhra Cuisine

(Bitter gourd with jaggery)
'Vepudu' on Telugu is a dry curry, vegetables or meat are cooked until the water content is evaporated. The end result is a semi-crispy vegetables or meat packed with flavor.
Bitter gourd is one vegetable that needs some skill to make a tasty dish out of it. One small mistake or neglect would result a very unappetizing preparation. The preparation of a good bitter-gourd dish starts with selecting right gourds. Choose gourds which are not too young (no flavor) or too bulky and old (hard to cook, bitterness is too harsh).
There are numerous ways that karela can be prepared; but, this one is close to my heart, as it blends most of the 6 tastes (Salt, Pungency, Bitterness, Sweet, Astringent, Sourness)

What you need to make this 'Vepudu':

6-7 medium sized bitter-gourds (karelas)
1/4 medium onion, sliced
2 green chilies, chopped
1-2 tbsp jaggery
2 tbsp turmeric powder (I'm not out of my mind :-) Please see under Prep Work)
2 cloves garlic
1-2 tsp red chili powder (depending on tolerance)
5 tbsp cooking oil
Salt to taste
and tadka items: 1tsp each chana dal, urad dal, mustard seeds, cimun seeds, two sprigs curry leaves

Prep Work:
-Quarter karelas, and slice into 1/4th inch thick pieces. Sprinkle salt and turmeric powder, rub well, keep aside for 30 minutes. As the salt and turmeric powder are absorbed, salt brings out the excess water in the karelas, turmeric powder, adds a fabulous flavor.
-Squeeze well either by hand or in a kitchen towel and then squeezing; either way, the pieces should look wilted by the end.
-Grind garlic cloves and red chili powder together.(Mortar and Pestle or a back of spoon work better than a food processor/blender)

Method:

• Heat oil in a wide skillet or wok. Add the tadka items in the order given.
• Add the karela pieces, mix well. Cook for 15 minutes on medium heat, turning occasionally. The karela pieces should be done half-way through.
• Add onion and green chilies. Mix well and cook for another 15 minutes or until the karela pieces are well-cooked, i.e., the pieces are soft to bite with a crispy outer layer, doesn't feel like a piece of mulch when you bite.
• Add chili powder mixture and jaggery. Mix well and cook for another minute or two.
• Serve with rice and mudda pappu (plain boiled toor dal/pigeon peas) with a spoon of ghee.


My contribution for RCI-Andhra Cuisine.

Miriyala Chaaru (Andhra Pepper Rasam)

This weekend, its very cold here in Houston, so thought I would make Pepper Rasam.
Rasam is South Indian thin soup that is often made with spices like pepper, ginger, garlic, cumin, limes, . Modern chefs even use pineapple, raw mango and other exotic.

Before the advent of Spanish, who brought chili peppers to the Subcontinent, Pepper (from peppercorns) used to be THE spice. I salute this ancient spice, whose existence can be found in almost every cuisine.
Like Indian Garam Masala, everybody has their own recipe for this heavenly preparation. Here is my take on it. This item appears frequently in variations at our dining table as its easy to prepare, tasty and above all, very healthy. Whenever somebody shows any symptoms of cold, they would promptly be fed this Rasam.

What you need to make this Rasam:

1/2 lemon sized tamarind
5-6 cups water
1 tablespoon chopped cilantrosalt to taste

To be roasted and ground into coarse powder:
1 tablespoon senaga pappu (Chana dal /split chickpeas)
1 teaspoon kandi pappu (toor dal /split pigeon peas)
1 tablespoon dhanyalu (dhania/whole dry coriander seeds)
1 teaspoon jeelakara (jeera / dry cumin seeds)
1 teaspoon miriyalu (whole black pepper)
a pinch of menthulu (methi seeds/dry fenugreek seeds)

For popu(tadka) or seasoning:
1 teaspoon cooking oil
1/2 teaspoon each black mustard seeds, and cumin seeds
2 cloves of garlic, chopped coarsely
1/2 teaspoon each turmeric powder, and hing
1 sprig curry leaves



Method:

• In a sautepan, roast chana dal, toor dal, dhania, jeera, peppercorns, methi in the order mentioned. Start with Chanadal, when its half done, add toor dal and keep adding other ingredients.
• Pound the roasted ingredients into a coarse powder.
• In a saucepan, boil water, tamarind and the ground powder for 5-7 minutes.
• Strain the liquid, discard pulp. This liquid is unseasoned Rasam.
• Add salt and cilantro. Stir well and keep aside.
• In a small sautepan, heat cooking oil, add the items listed for seasoning in the same order.
• Once sweet aroma starts coming from the seasoning, add the seasoning to Rasam.
• Bring rasam back to stove and let it simmer for a minute.
• Serve hot with boiled rice

This is my contribution to Weekend Herb Blogging

Upma with Oats (Savoury Oats porridge)

This upma was introduced to me by my mom. When she was visiting me, I had a huge Oatmeal box in my pantry and was about to throw it away. By then, I was done with having boring oatmeal. When my mom first served me with oats upma, I was very skeptical. But, it didn't take too many bites before I got addicted to it. I like the texture and flavor of rolled oats over oatmeal. You may use oatmeal also. I've tested the recipe with both and it tastes great either way. If using rolled oats, cook 5 minutes more.






What you need to make Oats Upma:

2 cup rolled oats
3 - 4 cups water (depending on what kind of texture you like)
1/2 medium sized onion, diced
2 green chilies, sliced (optional)
1/4 inch ginger, chopped fine
1 cup mixed vegetables (diced carrots, green beans, fresh green peas, diced potatoes)
1 medium sized tomato, diced
sal to taste

2 tablespoons cooking oil
1 tablespoon halved cashews or peanuts (optional)
1/2 teaspoon each, mustard seeds, cumin seeds)
5-6 curry leaves (optional, but great if you can get it)
a pinch turmeric powder

How to do:

1. In a saucepan, heat oil on medium-high.
2. Add cashews, mustard and cumin seeds.
3. When the mustard seeds stop spluttering, add turmeric, onion, green chilies, and ginger. Saute for a minute.
4. Add mixed vegetables, tomato, salt to taste. Saute for a minute, add water and cook until the vegetables are cooked but crisp to bite.
5. Add oats. Stir well. If using rolled oats, cover and cook for 5 minutes. If using oatmeal, cook for 3 min or until done to your preference.
6. Serve hot or cold.

This makes an excellent savoury breakfast, also a great tiffin item.

Easy Andhra Chicken Curry

This recipe uses the Masala paste mentioned earlier. This is very easy to make. No constant attention is required. Perfect for weekday dinners.


What you need to make this curry:
4 chicken drum sticks, skinless or any kind of chicken pieces (about the same weight)
1.5 cups All-Purpose Masala Paste
1 tbsp cooking oil
1 tbsp finely chopped coriander (cilantro) leaves to garnish (optional)
Salt to taste
2tbsp turmeric powder

How to do:

1. Rub 2 tbsp salt and 1.5 tbsp turmeric powder to chicken pieces. Leave aside for 10 min.
2. Wash the chicken pieces in water, drain well.
3. Heat oil in a pan. Add remaining turmeric powder, chicken pieces and salt to taste.
4. Cover and cook for 5 minutes, rotating the pieces once.
5. Add the masala paste. Coat chicken pieces well.
6. Adjust salt and cook covered until done, rotating the pieces occasionally.
7. Chicken would leave some water and the gravy would be thin. To get thick gravy, cook without lid until the desired thickness. If chicken is leaving not enough water, water may be added.
8. Garnish with cilantro leaves.
9. Serve hot with rice or any kind of Indian bread.