One Me Two Ways - New Event Announcement.

This would be a monthly event, starts every month on 10th and ends on 10th of next month. The idea behind this event is, I select an ingredient every month and I would want you all to present two different recipes using that ingredient. And please note that the two recipes should belong to two different categories. For ex. if you use the ingredient to make a chutney/pickle then the second recipe should be a dal or sambar or anything other than chutney. Hope you all understood the idea. If you have any doubts please feel free to reach me at the below given email. Please note that the ingredient here can be a vegetable, pulses, spices, fruits etc., If I go crazy I may choose a recipe altogether and ask you guys to come up with two varieties using that dish. So lets have fun people...

This month I choose my favorite "Tomatoes". Please come up with two varieties of dishes using tomatoes as main ingredient.

Please send in your entries before 10th of next month ie., by July 10th I should get your wonderful entries. Please send in your entries to sundaysnack@gmail.com before the due date.
Feel free to use the logo presented below:

Looking forward your wonderful entries.

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Pickle Mela Event Round Up

Sorry all, I was away again for a long time. I got busy with lot of things going on. Anyways, I am back with the round up of my event Pickle Mela. I got so many delicious pickles to taste, I was so happy. I even made Andhra special, Avakaya and Magayi this year, but just did not get time to click few pics of them. So here are the list of pickles that I got for this event:

1. Dosavakaya from Suma of VeggiePlatter
2. Mamidi Allam pachadi from Suma of VeggiePlatter
3. Naranga achar/Lemon pickle from Swathi of Zesty South Indian Kitchen
4. Mango Thokku Pickle from Radhika of Tickling Palette
5. Dosakai Pickle from Latha of A Peek into My Kitchen
6. Green Mango Pickle from Nandini of Nandini's Food Page
7. Raw Mango Pickle from Sadhana of SensibleVeg
8. Tomato Pickle from Usha of My Spicy Kitchen
9. Tomato Pickle from Shobha of Food Mazaa
10. Instant Raw Mango Pickle from Mom Chef of What's Cooking?
11. Cauliflower Pickle from Mythreyi of Yum! Yum! Yum!
12. Manga Curry from Ammupatti of AmmuPatti's thoughts
13. Kadumanga, Kannimanga from Ammupatti of Ammupatti's thoughts
14. Mouth Watering Pickles from Nivedita of Nivedita's Kitchen
15. Chilli Pickle from Shobha of Food Mazaa
16. Fresh Prawn Pickle from Sonali Pradhan of Only Fish Recipes
17. Ginger-Chilli Pickle from Sona of VeggieFoodie
18. Nepalese Aloo Achar from Richa of Ambrosia
19. Fenugreek Coriander Thokku from Krithi of Krithi's Kitchen
20. Kumquat Pickle from Amritha of AK's Vegetarian Recipe World 
21. Carrot/Cauliflower Pickle from Neetu of TipsNdeals
22. Mango Thokku from Uma Shankar of Jaya's Recipes
23. Mango Thokku from Shanavi of Kitchen Secrets
24. Green Chilli Pickle from Uma Shankar of Jaya's Recipes

Will be back tomorrow with new event announcement.

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Mamidipandu Rava Kesari (Mango Sheera)

Rava Kesari is one of my favorite sweets. I already posted twice rava kesari recipes. Both those are made using fruits in them. One is Orange - Sojjappalu and Fruit Kesari. This time I experimented with Mango pulp in it. Later when I researched I came to know that Mango Rava Kesari is also called as Mango Sheera and is a traditional sweet made in Maharashtra. So, I went ahead and made this recipe.

1/3 cup Bombay rava
1/3 cup Sugar
1/4 cup Ghee
1/3 cup Mango pulp
1/3 cup Water
1/3 cup Milk
4 Green cardamom (powdered)
2 tbsp Cashews
2 tbsp Raisins

Heat 2 tbsp ghee in a non-stick pan. Fry cashews and raisins in the ghee until they turn golden brown in colour. Add the rava and fry until the raw smell goes away. Add sugar, cardamom powder to the rava and fry for a minute. Add mango pulp, milk and water to the rava and cook on low flame until the rava is cooked well. Add the rest of the 2 tbsp ghee to the pan and keep stirring for few more minutes. Remove from flame and serve it hot.

Kesari is usually made on the for Satyanarayana puja as prasad. You can substitute water with milk entirely or milk with water. It entirely depends on your wish. Either way it tastes good.

This is going to Past is Present - JFI -Re-Run - Mango being hosted by Satya of My Innovative Kitchen.

This is also going to Celebrate Sweets - Warm Desserts event being hosted by Priya of Mharo Rajasthan's Recipes originally started by Nivedita of Nivedita's Kitchen.

This is also going to Flavors of Maharashtra event being hosted by PJ of Seduce Your Taste Buds.

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Ginger & Mint flavoured Lemon Juice

Lemon juice is what I prefer to have daily in the morning after little walk. And in hot summer, cool juice is always  refreshing. I made slightly changes to the simple juice and improvised it with different flavours.

2 Lemons

2 sprigs Mint

1" piece Ginger grated

1 tbsp Sugar

1/2 tsp Salt

3 cups Water

1 cup Soda water

Take chopped mint and ginger into a ding-chik and slightly mash and add to the water. Squeeze juice from the lemons and add to the water. Add sugar and salt and keep the jug in the refrigerator overnight.

Next day morning strain away the ginger and mint that is added to the water and add the soda water. Add some chopped fresh mint leaves if you would like and serve them in glasses.

This chilled lemon juice with ginger and mint flavour is sure a winner.

This is off to Juice Recipes Event being hosted by Dr. Sameena at My Culinary Creations and Healing foods - Ginger & Garlic Event being hosted by Sara of Sara's Corner and Herbs and Flowers in my platter - Mint being hosted by PJ of Seduce Your Tastebuds. 

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Announcing Pickle/Achar/Uragayi Mela Event

Summer is very close by and all our mothers and grand mothers get ready to prepare pickles that stay year long. I am a spicy food lover and pickles on my lunch menu satisfy me. In Andhra especially many varieties of pickles are made with various types of vegetables. To name few, mangoes, raw tamarind (chintakayalu), Goose Berries/Amla (usirikayalu), fresh Red chillies (not dry red chillies)(pandumirapakayalu), tomatoes etc. Usually I get these pickles from my mother or mother-in-law. This time, since I am in hyderabad, I want to try my hands in making these lovely pickles. So, I want to host this event to call all the fellow bloggers to show off your experience in making these lovely pickles.

Another intention of hosting this event is to learn, how pickles are made across the India, cause north-indian pickles/achar taste different with some masalas in them. Oh! I love to have them with nice lovely parathas. So bring it on girls I am waiting here.

Please send in your entries on or before March 31st, 2011 with the following details to sundaysnack@gmail.com:

Name:
Blog Name:
Recipe Name:
Recipe URL:

I will pick the images from your blogs so do not send them in the email please. Using the logo give here is much appreciated.

Waiting to see all the lovely entries..

Here are some them that I already posted here in this blog:
Ginger Pickle
Dosavakai

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Chukkakura Pappu

I don't know how many of you know about this wonderful leavy vegetable but people hailing from andhra would definitely identify it as chukkaaku. I am not sure what is it called in english for that matter in any other language. It is kind of sour in taste something close to sorrel leaves(gongura). A dal made out of this is awesome and you would definitely want to try it once. This is one leavy vegetable that I missed during my stay in US. I could never find this may be because this do not stay for too long. It is such a sensitive leavy vegetable that gets spoiled pretty quickly. I made dal with this leaves and here I am presenting it for all you guys:

3 small bunches of chukka kura
1/4 cup toor dal
1/4 tsp turmeric powder
few curry leaves

Pressure cook these in just enough water for upto 3 to 4 whistles.

Salt as per taste
1 tsp kura karam or red chilli powder

After the cooker cools off add the above ingredients to the cooked dal and keep it back on stove and cook for few more minutes. Turn off stove.

Tempering:

1 tsp oil
1/2 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 red chilli cut into two
a dash of hing

Heat oil in a pan and add the tempering ingredients and when the mustard seeds splutter add this to the cooked dal. Thats it, how simple is that. You can have this with hot steamed rice or with hot soft chapathis.

There are many Dals from Andhra that are presented in this blog under Sunday meals section.

Linking this to CMT - Daal/Kadhi/Sambar/Rasam event being hosted by Priya Srinivasan of Enveetu Kitchen originally started by Jagruthi of Joy of Cooking.

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