Raw mango rice - Mamidikaya Chitraannam

Spring is here and we celebrated the March equinox yesterday, also known as  Ugadi, Gudi Padwa and the likes. In my house, it's Ugadi! And with Ugadi comes the delicious Ugadi pacchadi and a whole range of dishes for a full family lunch. As this is the celebration of the fact that days are going to be longer from now on, it is also the official announcement for mango season. Now, I'm not a big fan of mangoes, honestly but I love all things savory made with mangoes like mamidi pandu pulusu (pulusu/sambhar made with small mango fruits) and mamidikai chitraannam. 

You would have heard of lemon rice which is a South Indian specialty. While lemon rice is made using a tempering along with lemon juice, mamidikaya chitraannam uses raw mango. And it is amazing! 

Ingredients 

Oil - 2-3 tablespoons for 2 cups of rice 

Rice - as required 

Raw mango - grated (3/4 a cup)

Mustard seeds - a spoonful

Urad dal - half a spoon

Bengal gram dal - half a spoon

Grated coconut (optional) - 3-4 spoonfuls

Asafoetida - 1/2 spoonful

Dried red chillis - 1 or 2

Green chillis - 3-4 roughly chopped

Turmeric - 1 spoon

Groundnuts (optional) - 3-4 spoons

Roasted gram dal (optional) - 1 spoon

Curry leaves (optional, but compulsory for South Indian taste) - 10-12 leaves

Salt - as per taste

Method

1. Cook the rice and keep aside.

2. Heat oil for tempering. Start with adding the mustard seeds once the oil  heats up. When the mustard start crackling, start adding the other ingredients one by one. Make sure to add the raw mango at the absolute end. The other ingredients should roast well except for the mango. It should still be raw.

3. Add the tempering to the rice. Add salt as needed and mix well till the entire rice is yellow. Serve hot. 

A Sunday meal!

Being away from something teaches you one thing - it's real worth. I know, I sound very cliched, but there are certain moments when it is just absolutely the only truth. The past week has taught me the worth of quite a few things, especially the worth of a simple home cooked meal. I am, right now, at a place away from home, on work. There are restaurants here of every cuisine you could imagine. And quite conveniently close, too. But the kind of food you need, to fill your heart, is not really within reach. It's at a place quite far away. It's at home! 

I sometimes call for room service and ask for a kadak adrak ki chai only to go back, in my head, to the tea my sister makes every evening. I even tried baingan ka bharta so that it would take me back to what my mother makes. Not even close! And, how I long for a simple Telugu Sunday meal with my father. Home haunts you! Wherever you go, whatever you do, it's always hovering above your head. 

If you are as home-sick as I am right now and have access to a kitchen, please do make this simple and soul-filling Sunday meal and treat yourself!

This beautiful plate (which is making me cry right now) contains - anti clockwise - steamed rice, tomato pacchadi, nuna vankaya pulusu, south-Indian carrot salad, and seema vankaaya miriyam. 

Tomato Pacchadi

This is the simplest and yummiest pacchadi to make. For non-Telugu people: pacchadi is basically chutney. It's made with fresh ingredients, usually fried/cooked a bit before grinding to a paste, and is enjoyed best with hot rice and some oil/ghee. 

You need: Tomatoes, Onions, and Green chillies - all roughly chopped.

Method:

1. In a pan, add some oil and let it heat a bit. Put in the onions and green chillies and saute until they are glossy and translucent. At this stage, the chillies turn a lighter shade of green. Add some salt to taste and take them off the pan to cool. 

2. In the same pan, add the tomatoes and cook until soft. Make sure they're not too soft. They should hold their shape. Take off the pan and let the tomatoes cool. 

3. Once cool, blend the tomatoes, onions and chillies in a mixer until it reaches the consistency you like. Add salt if needed. 

You can temper this pacchadi with some mustard seeds and asafoetida. You can also blend in some coriander stalks for extra flavour. Serve with hot rice and some oil/ghee. 

Nuna vankaya pulusu

Nuna vankaya pulusu is a specialty Telugu dish. In other parts of India, it is also known by the name of bhagare baingan or such but the Telugu recipe is a bit different and if I may say, tastier than the other versions. 

You need:

Brinjals - 9-10 medium sized

Groundnut seeds - 2 handfuls (toasted)

Sesame seeds - 3-4 Tsps (toasted)

red chilli powder - as needed

Jeera - 1 Tsp

Peppercorns - 9-10

Coriander seeds - 1 Tsp

Onion - 1 medium sized

Tomato - 2 medium sized

Tamarind paste - 1-2 Tsp

Salt - as per taste

Method:

1. Make cross-slits in the brinjals almost all the way through. You can do this from any direction, but I like it done from the bottom, towards the stalk. Now, keep aside in some water. 

2. In a mixer, add all the other dry ingredients and make into a powder. Take the powder out into a plate or bowl. Now, grind the onion in the same mixer to a smooth paste. Using your hands, mix this onion paste to the powder you just made. This process will form a dough-like filling for the brinjals.

3. Make two parts of the mixture. One part will be used as a filling, and the other part will be used in the gravy. 

4. Gently open up the slits in the brinjals, and use one part of the mixture to stuff them as much as you can. Once all the brinjals have been stuffed, keep them aside. 

5. Now, in the mixer, add the tomatoes and the tamarind paste and blend. Add this to the second part of the mixture to form a gravy like consistency. 

6. Take a small pressure cooker and add some oil (you can use any normal vessel, but a pressure cooker is much faster). You will need to use quite a bit of oil here for the brinjals to fry well and the gravy to be rich enough. If you don't want too much of oil, that's okay too. Add some mustard seeds and let them crackle. You can use asafoetida here is you like. Now add the brinjals and let them saute for about 2-3 minutes. 

7. Now, add the gravy mixture. You will need to add at least a cup of water to the dish at this point. Mix it all well. Check for salt, and add if needed. 

8. Close the pressure cooker lid and let it cook for 3-4 whistles. If you are not using a pressure cooker, keep the vessel lidded and check only after at least 10 minutes if the brinjals are done. They should be soft and melt-in-the-mouth.

9. Garnish with some coriander leaves and serve with hot rice. 

Carrot Salad

The carrot salad is extremely easy to make and tastes very good. It's crunchy and light and can be eaten as a whole meal in itself if you're watching your weight. All you have to do is grate some carrots, season them with salt, squeeze in some lemon and temper with mustard seeds, jeera, curry leaves, asafoetida, urad dal, chana dal and if you like, some peanuts. That's all!

Seema Vankaya Miriyam

There are two parts to the name of this dish - 'Seema Vankaya' and 'Miriyam'. Seema Vankaya is basically Chayote (which is what Wikipedia tells me). It's quite a boring vegetable, to be honest and this dish really makes it taste fantastic. Miriyam is a dish my awwa (paternal grandmother) usually makes with bottle gourd. For bottle gourd miriyam, simply replace seema vankaaya with it. Miriyam in Telugu means pepper and that is exactly what the dish is all about. Pepper is the star here!

You need:

Seema Vankaya / Chayote - 1, diced

Urad dal - 4-5 Tsps

Peppercorns - 10-15 (or more, if you like)

Milk - 1/4 cup

Coconut - 4-5 Tsps (optional)

Method:

1. In a pan, toast the urad dal and peppercorn. You will have to toast it until you start smelling the nuttiness of the urad. Be careful to not let the urad turn brown. Grind to a powder and keep aside. 

2. Heat some oil and add the seema vankaya pieces. Add salt and let them saute for a minute. Now, add the prepared powder and the milk. Put a lid on and cook, adding water if and when needed. Cook until the seema vankaya is soft but retains a bite. 

3. Serve with hot rice. 

Put them all together, sit with the people you love and enjoy your meal!

Food-cation in Ahmedabad!

Happy New Year, you! First off, sorry for not being able to update our blog enough. I've been quite held up with all sort of things and also a little bit lazy. But we will try and update our blog as often as possible with absolutely delicious stuff, which hopefully you would like.  

My 2014 year ended with a trip to Ahmedabad. Honestly, I wanted to particularly go to try out the food there. I've heard so much about the place and it's food, that I just HAD to go. And the plus was that it is a majorly vegetarian place, which meant more options! I must accept, the experience was great. But at some point the sugar in almost every dish there just becomes an overdose beyond two days.

The first thing I tried in Ahmedabad was faafda. Faafda is a snack made with besan. It has a very unique process where the dough is rolled and stretched out by hand and then fried. This was served with some kadhi and this raw mango salsa-like mix along with fried chillies.

Later in the day, we went to a temple where there was something called khichu being served. I'd never heard of anything like that and upon some Googling, understood that it is actually a batter to make papad. Khichu became my instant favorite. It was smooth, hot and incredibly comforting. 

I loved this dish so much that I tried making it when I got back to Hyderabad. It's quite an easy preparation - Boil some water, add salt, jeera, hing, green chilli paste and a pinch of baking soda. Then slowly add the rice flour while making sure no lumps are formed. I figured this mix has to be slightly runny at this stage, unlike what the recipes I have read online suggest. Simmer and cook the mixture down till the it reduces to a mash potato like consistency. Serve steaming hot with some oil and red chilli powder. 

Ahmedabad has a unique street food culture. Later in the day, we had this sensational sweet potato. 

You must be wondering what can be sensational about sweet potato. This little snack was so good that I didn't even remember to take a picture until the plate was almost over. What's in the plate is a sweet potato, boiled and smoked over some charcoal. It is peeled, cut up and seasoned with some chat masala and lemon. What an amazing thing to do with sweet potato. Simple, delicious and healthy!

To discover more of Ahmedabad's street food, we went to Manek Chowk. Now when I was doing my pre-trip research, I came across mentions of Manek Chowk so many times that we had marked it as a must on our list of to-do in Ahmedabad. I don't know if it was my high expectations or just the place itself, but Manek Chowk was a disappointment. It's a highly over-rated place that does not have much to offer apart from kilos of butter and cheese. Stalls had different kinds of foods to offer - from parathas to dosas to chat to sandwiches (including a pineapple sandwich with canned pineapple, pineapple jam and at least 2 handfuls of cheese), and the common taste amongst all these was butter! 

Manek Chowk is jam packed with people till late in the night. And honestly, it has nothing to go back for except, may be the experience. 

The next morning, we had quite a surreal experience, with fresh traditional food on an island. Yes, no kidding! About 60 kilometres from Ahmedabad is a lake called Nal Sarovar. This is a lake which is a destination for quite a few migratory birds. This bird sanctuary offers a boat trip along the lake and a stop on a small piece of land near the lake for some breakfast. And of course, I was looking forward to that breakfast on the 'island'. And what a pleasant surprise it was!

What we were given was a plate of two bajra rotis, garlic chutney, gud, roasted baingan ki subzi, alu subzi and sev tamatar - all prepared freshly by some women from the nearby village. These are basic Indian foods that are so easy to make and just so delicious and satisfying. This breakfast made my day!

Our short trip to Ahmedabad ended with a visit to Vishalla, a restaurant that promises to give you a village-like community experience. The cost per person is close to Rs 500 per person and the waiting time was close to two hours! Vishalla turned out to be quite a happening place with people turning up in hundreds. Of course, the entertainment provided at the restaurant with some local singers and a dhol player made up for that crazy waiting time. I literally was running behind the staff to find out when our turn would come. And at some 10 in the night, we finally got a seat. 

The food itself was quite good and just about managed to live up to all that hype. Much like the city itself. But do visit Ahmedabad at least once, kyunki yahaa khushboo hai Gujarat ki. 

(PS - you are probably wondering why there is no mention of the dhoklas and khandvis. The sweetness of the farsaans is not something that suits my taste buds. I honestly like them better in the Delhi Mithaiwaala shop in Hyderabad.)

Eggplant Parmesan

...also known as 'Melanzane alla Parmigiana' in Italy and 'Awesomest Dinner Ever' in my house. 

When my father started frequenting the US of A for business, he also began trying out cuisines other than the regular Indian. Of course, this was also the time I had begun trying to cook different cuisines at home. It was much to my family's displeasure that there was so much more of my experimental food on the table than our regular food. At some point, my mother started telling me to make 'normal food'..often with a generous dash of 'please'. Now I have improved, though.

On one of his trips, my father tasted this baked dish which had eggplant and some tomato sauce. He loved it so much that when he came back home, he said we absolutely must try it. From the very first attempt, Eggplant Parmesan became our family's favorite fancy dinner. 

Now, this is a particularly easy dish to make, with only 3 components : fried eggplants, tomato sauce and cheese (as the name suggests, parmesan. But regular processed cheese is also absolutely fine. In fact, better.)

Ingredients:

1 large eggplant

8 - 10 medium tomatoes

3/4 cup milk

1/2 cup flour (maida)

1 onion chopped

5-6 garlic pods chopped

Breadcrumbs

Dried herbs of your choice

Oil for frying

Salt to taste

Cheese - as per your level of gluttony

Method:

Fried eggplants:

1. Start by slicing up roundels of the eggplant. Make sure they're neither too thick nor too thin. Too thick, they'll become soggy; too thin, they'll crisp up. Salt the roundels and leave for a good 10 minutes.

2. Make a thin batter by mixing milk, flour and salt. Add any herbs of your choice. Also, prep your breadcrumbs by adding some salt and herbs, however you like it. 

3. Pat dry the eggplants with a kitchen towel to make sure the excess moisture is out. Don't squeeze the eggplants, only pat or press gently. 

4. Take each roundel and dip in the batter. Coat with breadcrumbs and fry until golden brown. Keep aside. 

Note: You might already be thinking of healthier options of baking or pan-frying or grilling. Stop thinking right now. I have tried all those and have come to understand that you can't make this dish without frying the eggplants in a generous amount of oil. This is a great dish, please don't ruin it by making it healthy!

Tomato Sauce:

1. Dice tomatoes roughly and put them in a blender. Blend until you see a rough paste. 

2. Now, heat some oil in a saucepan. Once the oil is slightly hot, add the garlic and onions. Let them get a gentle brown colour on them. Then, add herbs of your choice. Wait a good 10 seconds and add the tomato paste. 

3. Stir a bit to make sure the sauce is mixed well enough to take in the flavours of the onions, garlic and herbs. Add some salt to taste. I like adding some chilli powder at this stage. Add just 2-3 pinches of sugar and stir. Let this simmer with a closed lid for 8-10 minutes. 

The raw smell of the tomatoes should vanish and the sauce should have come down slightly by volume. Your sauce is now ready. 

Assembling:

1. Take an oven proof dish. Preferably, take one that is not too wide. That will reduce the number of layers of the dish which is not what we're looking for. 

2. Start by putting a thin layer of tomato sauce on the dish. Then assemble a layer of the fried eggplant. Throw in some grated cheese. Repeat the layering till you run out of your components. Add a final layer of cheese and bake for 6-7 minutes in the oven at 180 degrees. 

3. Control your urge to take out the dish before it is done. 

4. Serve with some bread and pasta. And thank me when your stomach and soul feel content!

PS: Please pardon me for my poor photography skills. I am working on it. Till then, please put up with the pictures I put up. Thanks in advance!

 

Appa's Magic Pongal!

Do you believe in love?

Well, that could be a debatable topic for a few. But, this is not the 'love at first sight' kind of love that I am talking about. This is the kind of love that you feel in your mum's morning Bournvita or the prick of your dad's beard on your cheek when he kisses you. I believe in love. I love love. I try to give my love to people through food. Just the way Appa does.

I can still remember, one sunny Sunday morning, still in bed. I could smell something wonderful. It was so good, it made me switch off the AC, take off my utterly comfortable blanket and check what was cooking. Amma is an amazing cook! But this is not something she is cooking, I could tell that for sure. I enter the kitchen and see Appa there, with his lungi tied up on his big and round beer belly (Oh! how much I love that belly). It was a surprise. He has not been home for at least three months. I tear up immediately. I run back to the bed room and wake up my sister. "Dhanu, Appa is home!" My sister could sleep like a baby throughout the weekend even without water, but then, Appa was home!

Coming to my first attempt of writing a blog, it was influenced by my best acquaintance (as she calls herself), Lalitha Lavanya Surabhi! Thanks to you, I am writing something for people to read.

I am starting with something very simple. Something which shouts out "Chennai" in every bite. This is a cheat code to Appa's Pongal recipe. Probably the easiest breakfast you could make, but the best on a Sunday morning. This recipe can serve 4 people with a normal appetite. So, here it goes:

You will need:

Raw rice - 2 Cups
Moong Dal - 1/4 of a cup
Milk - 1/4 of a cup
Water - 4 cups
Ghee - 3 tablespoons
Oil - 1 tablespoon
Jeera - 1/2 a tablespoon
Pepper corns - 10 to 15
Asafoetida - A pinch would do
Ginger - one inch piece
Salt to taste
Curry leaves for garnishing
(Psssssst.. Don't forget that extra spoon of love!)

Mix raw rice and the dal and rinse them well. Add four cups of water (2:1 ratio with rice), quarter cup of milk, jeera and the asafoetida. Add salt and check if it is a little more than what you would like. Make sure it is a wee bit salty.

Add all of it in a pressure cooker and let it cook for 15-17 minutes, allowing the pressure cooker to whistle 6-7 times. This again depends on the pressure cooker that you use. Pongal should always be soft. It should neither be hard or runny. So, make sure there is enough water and give it enough time to cook on a medium flame.

Do not let the steam off the cooker, Wait till you can open it with ease. Our whole point is to over cook the rice. A pale yellow pongal is what I would look for. Mix the rice and dal in your cooker. You can see it blend with each other beautifully.

Now, take a small kadai/wok and heat up a tablespoon of oil. Once it is warm, add the pepper corns. Remember, pepper corns act just like dried corn kernels, they start popping out. Once you hear one or two pop, you can take them from the oil and add it to the rice mixture. Add roughly sliced ginger and fresh curry leaves into the same hot oil. Pour it in the rice mixture once you hear that beautiful sizzle.

Say bye bye to the weight watching part of you and add three hearty spoons full of ghee (please don't go easy on it). It is seriously okay to be generous once in a while.

Mix them well and voila, your Pongal is ready!

Pongal goes very well with Coconut chutney and Sambar. Oh! how can I forget. It tastes the best with Gojju/Gotsu. I will write one recipe for that one. And once again, DO NOT forget to add some love!

About us!

Hi!

Puni and I have known each other for just over a year now. Both of us are accounting professionals (at least for now, we are), we were born in the same month and we love food! Yeah, that's pretty much all we have in common. Turns out, great friendships don't require shared interests, just shared love. It is this shared love for food that has brought us to start One Full Meals.

Hope you enjoy! :)