IDLY SAMBHAR - MIL'S VERSION

I've posted varieties of idly sambhar i learnt from my MOM & MIL.This one is my MIL's special sambhar.My hubby loves this a lot . So i make at least once in a week.It tastes similar to hotel sambhar.

INGREDIENTS

• Tamarind - A small gooseberry size

To pressure cook:

• Toor dal - 1/4 cup
• Potato - 1 no (big)
• Turmeric powder - A pinch
• Water - As needed.

To Roast & grind :

• Oil - 1/2 tsp
• Methi seeds - 1/4 tsp
• Coriander seeds - 1tbsp
• Channa dal - 1.5 tsp
• Red chilly - 1 no (big)
• Hing - 1/4 tsp

To saute:

• Shallots / small onion - 15 nos
• Tomato - 1 no (cut into small pieces)
• Curry leaves - a few
• Sambhar powder - 1/2 tsp
• Salt & water - As needed

To temper:

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Jeera - 1/2 tsp
• Urad dal - 1/2 tsp

To garnish:

• Coriander leaves - a few
• Ghee - 1 tbsp (for flavor)

METHOD:

1. Soak the tamarind in warm water for 20 mins and take the extract.Set aside.
2. Pressure cook all the ingredients given under 'to pressure cook' till one whistle.Mash the dal and set aside.
3. Heat oil in a kadai and roast all the items given above in the same order till nice aroma arises.Powder and keep aside.
4. In the same kadai , add oil and saute the items given under :to saute: .
5. Saute till tomato turns mushy.Then add the sambhar powder , tamarind extract , hing & salt.
6. Allow it to boil till the onion gets cooked.
7. Now add the mashed dal & powdered spices.
8. Mix well & boil for sometime.(. Be careful while adding the powder because it may form lumps.So gently stir in & sprinkle the powder simultaneously.)
9. Finally temper all the ingredients given under 'to temper' and switch off the stove. Garnish with coriander leaves.Transfer to the serving bowl and top it with a tbsp of ghee .( i add only when there is a guest ;) )

Enjoy with soft idlies & crispy dosas by adding sesame oil!!

Variations :

** For the exact restaurant style sambhar , add a few curry leaves  while roasting the ingredients given for sambhar powder. ** Also try adding a tsp of grated coconut for additional flavor while roasting. ** Add a small piece of jaggery along with the tamarind extract. (i add very rarely) ** Add veggies like brinjal , Drumstick and carrot to make it more healthy. In this sambhar we should add very less tamarind extract.So it will taste mild and less spicy. If u want it more spicy & tangy , add pinched red chillies while tempering and squeeze some drops of lime juice before serving.

KITCHEN CLINIC :

TOOR DAL : Pigeon peas are nutritionally important, as they contain high levels ofprotein and the important amino acids methionine, lysine, and tryptophan. In combination with cereals, pigeon peas make a well-balanced human food. Other common names Other common names are तुवरि (tuvari) in Sanskrit, arhar(Hindi/Bangla:অরহর), Rohor (Assamese), Rahar (Nepali), red gram, toovar/toor (Gujarati/Marathi/Punjabi), tuvaram paruppu (Tamil: துவரம்பருப்பு),tuvara (Malayalam :'തുവര' ),togari (Kannada), Kandi(కంది)(Telugu), Yewof ater (Amharic), gandul, guandul, guandu, Congo pea, Gungo pea, Gunga pea, and no-eye pea. USES: It is useful in the treatment of internal organ swelling. Some herbal practitioners/researchers are of the opinion that it diminishes the swelling of internal organs like stomach, liver, intestines etc. In case of wound or cancer of these organs it is helpful in reducing them. Its recommended usage is: Green leaves of Pigeon peas around 10 grams along with 7 black peppers should be finely ground and mixed in water and then taken as a drink. Green leaves of Pigeon peas ground in water and added to half boiled water should be applied externally on the affected body part. Pigeon peas should be cooked in water (as dal, an Indian dish) and its water should be given to the patient.

RAW MANGO - DRUMSTICK GRAVY| PORICHA KUZHAMBU

I learnt this from my MIL. Usually we make this gravy only with drumstick. But during mango season , we make this combination. It tastes great with the excellent flavor of mango. If u don't get sour raw mango ,no problem , u can try this with drumstick alone by adding little tamarind extract to get the tangy taste. We mix this gravy in plain rice with little ghee.Here i've used Vengaaya vadagam for seasoning.I think most of u may not have/aware of this. So i've given the ingredients below to replace vadagam.

Try this simple & delicious poricha kuzhambu. Iam sure u'll love it and start to make it often.

 INGREDIENTS

• Raw mango - 1 no ( Medium sized) (cut into cubes as shown in the above picture)
• Drumstick - 2 nos
• Moong dal - 2 tbsp
• Sambhar powder - 1.5 - 2 tsp
• Salt & water- As needed

To grind:

• Grated coconut - 2 tbsp
• Water - As needed.

To temper:( to replace vadagam)

• Mustard seeds - 1/4 tsp
• Urad dal - 1/4 tsp
• Jeera - 1/4 tsp
• Small onion - 10 nos ( cut into small pieces)
• Curry leaves - a few (finely chopped)
• Cooking oil - 1 tbsp

METHOD:

• Pressure cook moong dal by adding a pinch of turmeric powder and a drop of oil. Mash it and set aside.
• Now in a bowl , take the drumstick pieces.Add the required water & cover cook. When it is half cooked, add the cubed mango pieces and add more water if necessary. Once it starts to boil , add the sambhar powder, salt  & cooked moong dal. Cover cook till mangoes & drumstick pieces get cooked.{Make sure the mango pieces should not be mushy and dissolved in the gravy}.
• Now grind the grated coconut adding little water to make a smooth paste.
• Mix this paste to the gravy and allow it to boil for sometime. If u feel the gravy is too thick, add water to bring the consistency. (In this step , check the salt & spice, add if needed)
• Suppose if the gravy is too watery after adding the coconut paste , u can add a little amount of rice flour to make the gravy thick.But this step is purely optional.
• At last , season the gravy with vengaaya vadagam or the above mentioned items. If u use the above said items for tempering, saute till everything turns brown. This gives a spl flavor to the gravy.

ENJOY MIXNG WITH HOT PLAIN RICE & A DROP OF GHEE OR SERVE AS A  SIDE DISH FOR VATRAL KUZHAMBU / SAMBHAR RICE.

KITCHEN CLINIC:

DRUMSTICK All parts of drumstick tree are useful and have long been used for nutritional, medicinal, and industrial purposes. The drumstick pods or fruits are used as a vegetable in curries and soups and very popular in Indian food. Crushed drumstick leaves are used as a domestic cleaning agent; powdered seeds are used for clarifying honey and sugarcane juice, and for purifying water. Moringa seeds produce oil, also known as Ben oil, which is a sweet non-sticky oil that doesn't become rancid. This oil is used in salads, for lubricating machines, and in perfumes and hair-care products. The seeds are also eaten green, roasted, powdered and steeped for tea or used in curries. This tree has in recent times been advocated by organizations such as Trees for Life as an outstanding indigenous source of highly digestible protein, calcium, iron, Vitamin C, and carotenoids suitable for use in regions of the world where malnourishment is a major concern. Drumstick and Health Quick Facts Almost all parts of the drumstick tree have medicinal value. The small, round leaves are especially beneficial in treating many ailments because of their high iron content and many medicinal properties. Drumstick leaves can be eaten fresh, cooked, or stored as dried powder for many months without refrigeration, and reportedly without loss of nutritional value. Where starvation is imminent, consuming the drumstick-leaf powder can be life-saving. According to the Trees for Life organization, "ounce-for-ounce, Moringa leaves contain more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas," and that the protein quality of Moringa leaves rivals that of milk and eggs. Because of the high calcium, iron, and vitamins, drumstick leaves can be used as a wonderful tonic for infant and growing kids and teens to promote strong and healthy bones and for purifying the bloodstream. To prepare the tonic, drumstick leaves should be ground with water, filtered, and mixed with milk. Drumstick-leaf juice is also very beneficial for pregnant women as it can help them overcome sluggishness of the uterus, ease delivery, and reduce post-delivery complications. In India, drumstick leaves are boiled in water and salt, the water is drained, and the leaves are served with ghee (clarified butter) to lactating mothers to increase breast milk. Drumstick leaves are very useful in treating wheezing, asthma, bronchitis, and tuberculosis. A soup prepared by boiling a handful of leaves in 3/4 cup water for 5 minutes and cooled is served to those with respiratory problems. A little salt, pepper, and lime juice can be added to this soup. Drumstick has antibacterial properties and as such is very useful in preventing infections such as those of the throat, chest, and skin. Drumstick soup can be prepared from the leaves, flowers, and pods and used for this purpose as an antibiotic. Dried and powdered bark of the drumstick root can also be used for fungal skin infections. Drumstick leaves, flowers, and seeds are useful in treating sexual debility and weakness. A teaspoonful of fresh drumstick-leaf juice mixed with honey and a glass of tender coconut water taken 2-3 times a day is a wonderful remedy for digestive disorders like diarrhea, dysentery, colitis, jaundice, and cholera. Drumstick-leaf juice is also effective in treating urinary disorders such as excessive urination. Drumstick-seed oil is useful in treating conjunctivitis. Fresh drumstick-leaf juice mixed with lime juice can also be applied to treat pimples, acne, and blackheads.

Technorati Tags: RAW MANGO GRAVY,PORICHA KUZHAMBU,MAANGAI KUZHAMBU,MURUNGAI KAI PORICHA KUZHAMBU,RAW MANGO KOOTU

Mighty Life List - Dragon Fruit

Sweet and mellow with a crunch like a kiwi fruit.  Yum.

Ed Kenny talks Hawaiian Food

I've been a fan of the restaurant Town in Kaimuki since I first dined there back in 2008. I always make a point of visiting whenever I'm in Honolulu.

Ed Kenney is the chef and owner, and a great voice for sustainability in the food system. He's very approachable, in fact you'll see him shopping at the farmers market most weekends. He also has his finger on the pulse of what's happening so on my last visit I got a sat down to chat with him about the local Oahu food scene and since I'm heading back tomorrow, I thought it's about time I shared this interview...

What do you think would surprise most people about the food scene here?
We have different kinds of visitors, the Cheesecake Factory here is the highest grossing location in the world. Then there are the Opentable people who look for places to eat before they even get here, but it's still a small group. People know the chains and the upper crust spots, but what makes it really amazing is the middle range and finding out about that takes a motivated foodie traveler. It's the middle range that's so diverse. And the diversity is blossoming.

What are your thoughts on the food truck trend? Any trucks you particularly like or patronize?
There have always been food trucks, it's beach thing, people get out of the ocean dry off and want to get something to eat. But the culinarily driven ones are new. It's a stepping stone, also it adds diversity, Zaratez, from LA tacos. Melt is run by Nobu alums, so fine dining is going more approachable. Soul Patrol, Sean's a good friend. The food is excellent. It's heavy stuff. Camille's on Wheels is run by a home cook, and it's got a really homey feel. Deep dish pies with flaky crust, fusion tacos. I haven't been to Eat the Street yet because I'm working that night.

So where should the visiting foodie dine?
The Pig and the Lady, Plancha, some of the pop up roving restaurants have young passionate, creative chefs.

Which chef or restaurant impresses you these days?
Mark Noguchi at He'eia Pier. (Note: More on Hee'eia Pier after my next visit)

How would you describe Town for people who haven't been?
We're very italian. The regional manager of Gucci comes to Town every time he visits and says 'This is not Italian but it is the essence of Italian food' and that's because because we have an Italian sensibility.

What should visitors not miss when they come to Hawaii, in terms of ingredients?
We can grow everything here, I'd like to think native Hawaiians would grow arugula today. Our locally grown vegetables even non-native ones are great. Paia hand pounded taro. We use it in breads and in dough. We slice and pan fry it crispy on the outside and mochi like inside. We've had invasive seaweeds, so it's good to eat those! Cooking with seaweed is like adding the sea to a dish.

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Winter 2012 Fancy Food Show Cookies

At the Winter 2012 Fancy Food Show there were quite a number of truly great cookies. Last year I discovered Vin Tucci, biscotti made with wine, for pairing with wine and also Cookies and Corks cookies designed to pair with wine.


This year in the new products showplace I tried Napa Cookie Company's Wine Snaps. These thin little cookies have a nice crunch and buttery flavor with a spicy kick of black pepper. Red and white wine versions include wine in the recipe and are designed to pair with wine. Sturdy enough to top with cheese like a cracker, but sweeter. I love these cookies and I love this trend!



Another cookie that includes a beverage in the recipe as well as for pairing are Biscottea. Designed to pair with coffee and tea, they include a variety of ground tea and coffee in each shortbread cookie. Flavors include favorites like Earl Grey, Chai, Mint and even Rooibos. I liked the coffee ones too, that come in Espresso, Cappuccino and Mocha.


For a more classic pairing with tea, there is the traditional French Madeleine. Locally Donsuemor makes a wonderful version, several in fact, including chocolate, lemon and chocolate dipped. Widely available at coffee shops, these cookies come to life with a cup of hot tea. Packaged in a pretty box they make a nice Valentine's Day gift for someone suffering from French macaron fatigue.



For innovative shapes and decoration two cookies caught my eye. One was a line extension from Walker's, known for their shortbread cookies. Now they are making adorable scottie dog shaped shortbread cookies with a percentage of sales going to the ASPCA. I cannot imagine a dog lover not being utterly charmed by these!

Another company that was new to me, was Queen City Cookies. They make very decorative cookies that are sold as gifts. Rather than using nasty tasting fondant, they create lovely designs using molds and white or dark chocolate or buttery frostings and some are painted with great detail. Each cookie is also a gift card. The floral and 'love' designs would make particularly nice gifts for Valentine's Day. Also worth seeking out are their savory rosemary shortbread with sesame and sunflower seeds. I really liked these a lot and could see pairing them with wine. A bag of them would make a great hostess gift.

For pure deliciousness, I saved perhaps the best for last. At Kitty Keller's booth I tried Les Sables & Palets de Mere Poulard (they are available at Market Hall Foods). These crumbly, rich cookies will transport you to France with their divinely sweet butter direct from Brittany. Melting and crumbly as sables should be, they come in flavors too like double chocolate and salted caramel. As if you need another reason to buy them, the colorful tins they come in are extremely gift worthy, decorated with Mont St. Michel and art nouveau flourishes. But I won't blame you if you keep both the cookies and the tin for yourself.

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Favorite Foods of Hawaii

During the plantation era workers in Hawaii sat together at lunch and ate a bite of whatever their co-workers brought. It might have been adobo, fried rice or teriyaki. Call it potluck, Hawaii style. Trying new flavors has long been part of Hawaii's heritage and something you should do too when you visit. Trying local specialties and discovering new (and old under-the-radar) places in Hawaii is one of my favorite vacation activities.

Everyone has their 'must try' things to eat in Hawaii. Here are just a few of mine and where to find them on Oahu. Each one of these dishes tells you a little something about the culinary history of Hawaii.


Poke (pronouned po-kay)
Where to find:
Everywhere, but Alicia's Market has a big selection

This is perhaps one of the most 'authentic' dishes from Hawaii. It's primarily raw fish and it comes in many varieties such as wasabi, tobiko, and Maui onion, but traditionally it was just chunks of fish such as ahi, salt, seaweed and a bit of toasted kukui nut, all native ingredients.


Manapua
Where to find:
Royal Kitchen in Chinatown

These filled buns look like cha siu bao, but the version you find in Hawaii is larger and a little sweeter and much lighter. The dough seems a bit more Portuguese than traditional Chinese. You can also get it filled with Kalua pork which you definitely won't find outside of Hawaii.


While at Royal Kitchen don't miss the 'pork hash' Hawaii's version of siu mai. It's unique and succulent with less ingredients than siu mai, but it's very tasty all the same. Both the manapua and the pork hash are very inexpensive.


Taro Chips
Where to find:
Everywhere but for freshly made chips go the Hawaiian Chip Factory Outlet

You may or may not appreciate poi, but you are sure to enjoy taro chips. The Hawaiian Chip Company opened in 1999 and makes very popular vegetable chips served at restaurants, on Hawaiian Airlines and they are widely available in stores. But at the factory shop you can get a freshly made hot bag of chips and season them yourself. You can also get a snack, like the killer sliders they serve on Saturdays.


Malasadas
Where to find:
Leonard's Bakery

These Portuguese donuts are a must. The big neon sign at Leonard's letting you know when they are fresh will lure you in. I don't know anyone who doesn't love these hot, yeasty, moist-in-the-middle pillows of love, better than any Krispy Kreme, that's for sure.


Shave Ice
Where to find:
Many places, but I like Tats the best

Better than a snow cone, more like a snowball, the best shaved ice is super fluffy. Shave ice first appeared as a cooling treat on the plantations, and was brought to Hawaii by the Japanese. Get it flavored with something tropical like lilikoi. It's sweet and cooling which is the perfect combination when temperatures rise. Favorite spots are widely debated. It's often said the older the shave ice machine, the better the shave ice.

My thanks to the Hawaii Visitors & Convention Bureau and especially local girl and Oahu writer Catherine Toth for introducing me to some (but not all) of the items featured here

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

http://feedproxy.google.com/~r/blogspot/sBff/~3/uejogF2Jp3Y/gumbo-go-go-duck-andouille-sausage.html

It's not easy to pry gumbo-making secrets from a cook in New Orleans, but you should have better luck if you slip them some truth serum, in the form of several well-made sazeracs. 

This particular gumbo, featuring duck, andouille sausage, smoked pork hock, gulf shrimp, and langoustine, was inspired by my recent trip to New Orleans, where I sampled a half-dozen varieties.

One rye whiskey-induced tip was to cook the famous Cajun roux in some duck fat instead of the more common and mundane vegetable oil. The roux is the soul of the gumbo and one of the challenges of this recipe is giving the fat and flour enough time to turn into that deep brick red-brown color.

My little trick here is to add a couple extra spoons of flour after the roux is browned. The dark roux gives the gumbo its signature flavor, but it doesn't have much thickening power. I just cooked it a couple minutes, and then stirred in the stock.

Another tweak is using pickled okra instead of fresh or frozen. This particular perversion was born out of necessity rather than some brilliant thought on my part. Of course, if this technique catches on, that story will change. The pickled okra gave the gumbo a great flavor and added a little bit of acidity, which is always welcome in something this substantial.

This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood; and in my opinion, the more the merrier. As usual, I'd love to hear about any variations you may come up with. As you'll see, the procedure is pretty straightforward, although you're talking about a full day's project. This is a dish that takes time, but I still hope you give it a try. Enjoy!

2 duck legs

1 tbsp vegetable oil, more as needed

1 cup flour, plus 2 tbsp for second addition
6 cups chicken broth

1 pound andouille sausage

1 large onion, chopped

4 green onions chopped

1 cup celery, chopped

1 cup diced peppers (any combination of sweet and hot)

1 cup diced tomatoes

1/2 tsp dried thyme

1 bay leaf

1 tsp black pepper

1/4 tsp cayenne pepper, or to taste

1 smoked pork hock
2 cups water, or as needed
1 cup sliced okra, fresh, frozen or pickled
1 pound gulf shrimp
1 pound crawfish tail meat or langoustine
rice to garnish