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Text of the page (random words):
when my soup came alive when my soup came alive a slice of life pith zest and pits all home me story behind the name 365 1 4 friday may 12 2023 idli in a bundt pan i thought this act of mine a brainwave if you will deserved a post on this dormant blog my baking tins are about thirty years old the result of a summer when i had some free time you can read more about that here at the beginning of this post i acquired a few over the following years but didn t really use them as i got busy with studies and work and diets and so on and so forth naturally they became space occupying lesions as my mother likes to call clutter and i recently gave most of them away one of the things i kept was a bundt pan last week we had bought some idli batter just in case my guests wanted breakfast my nieces slept in till at least 11 a m so they did not i am having my kitchen renovated and did not want to spend much time in what is still a disorganized and messy situation i didn t have the patience to grease the idli plates so i decided to steam it in a vessel and cut it into pieces my eyes fell on the bundt pan and voila that s what you see in the picture i decorated it with some senaga karam dal powder made primarily with roasted gram dal red chillies and garlic and inserted a small bowl of pappucharu in the centre turned out it was the rajma i d made that day but it will do for effect unmoulded beautifully beloved bundt posted by sra at 11 37 pm 9 comments email this blogthis share to x share to facebook share to pinterest labels baking bundt pan food presentation idli south indian steamed food steaming tiffin vegetarian friday december 31 2021 dal bhaji or dal chaat i wanted to choose style over substance and put a cartoonised photo which looks much better than the original but the computer had other plans for me but let s talk about the substance this is a mishmash of dal that is inspired by pav bhaji over the last two weeks i ve been soaking equal amounts of green gram moong dal pesara pappu and bengal gram chana dal senaga pappu to make an ordinary dal which is much lighter than dal made with red gram toor dal kandi pappu by ordinary i mean a thin dal which contains some onion a couple of tomatoes green chillies some ginger and turmeric that is pressure cooked and then tempered at the minimum with cumin red chillies and garlic the people at home have also been lapping it up too one afternoon i d spent the whole morning doing chores that i had no energy left when it came to making the rice for lunch i had made this dal and it was beaming its yellow bright face at me i toasted a couple of slices of bread with half a teaspoon of oil sprinkled some onion and lime juice on the dal and tried it it was wonderful maybe this idea exists already but to me it was a revelation a few days later i had family over and they came bearing pappu chekkalu similar to mathri tattai the crispy stuff you see in the photo i crumbled a couple of them into the dal and ate them like papri papdi in chaat and i liked that combination too it s heavy though i wanted to share these ideas with you the recipe for the dal as well as the combination is very random so i m not specifying it here and i don t know how to make the pappu chekkas try it and let me know what you think posted by sra at 3 02 pm no comments email this blogthis share to x share to facebook share to pinterest labels bhaji chaat chana dal dal moong dal pappu pappu chekka tuesday july 20 2021 whole masoor dal some nostalgia for grindless gravies and other things i recently got a pack of whole masoor dal and wanted to make misal or usal with it as i had taken a fancy to it after seeing some picture on instagram soon enough i tired of that whim as i d have to sprout the dal and that would involve some waiting i kept looking for brown masoor recipes but all i came across were recipes for dal plain brown gravies which i found unappetising it then struck me that i could probably adapt the kerala green gram thoran recipe to these lentils when i was in hostel this dish would appear in our mess once in a while the first time it did i thought the cook mr nair had run out of vegetables for the day and was making do with the green gram i was not curious about food those days so i kept thinking that till many years later i ate this at a friend s house and realised it was a full blown dish all its own i followed this recipe with one change i use very little coconut when i cook and do not enjoy having to grind stuff all the more so now as my mixie is in poor health i do have a jar of desiccated coconut though and i needed to begin using it so i looked for ways to make the coconut fresher and i found this it involves soaking the coconut and straining it in a colander but i was using only a tablespoon so i used a tea strainer the next time i make this i will use the desiccated coconut directly and see if there s a difference in taste talking about mixies in 2007 i came up with a food blog event called grindless gravies much to the amusement annoyance frustration of the participants i guess i was pretty anal about the rules and even changed them once or twice but many indulged me and participated the round up is here so many good memories then recently i came across this recipe for turmeric fried eggs with tamarind and pickled shallots by yotam ottolenghi i adapted it to brinjal eggplant and used an extra chilli i didn t use tamarind at all but combined a lemongrass wok sauce and hoisin sauce to make a dressing it was very oily but good enough it was a hit with the spouse you can see it in the picture below this salad that you see below is a combination of a few recipes for spinach sesame salad in korean japanese style it was excellent i saw so many recipes i cannot list them all here i even used a couple of guntur chillies and they smoked up my kitchen so much we coughed and hacked for about twenty minutes straight and worried that the neighbours would wonder if we had covid 19 the next picture is my attempt at making a broken glass stained glass jelly dessert some of the darned jellies did not set well and i could not make it more colourful than this i found blue and green jellies too for once too bad they did not cooperate a fruit vendor who appears at our door every few years and vanishes for the next two or three years brought some wonderful guavas at varying stages of rawness and ripeness the other day this seller always wants me to buy two or three kilos but of course that s too much for a small household like mine this time he handed me a packet with many fruit and i did not feel like refusing him as he was coming after a long time it was just rs 50 later on i discovered there were eleven guavas inside i doubled this recipe added raisins to make up for the jaggery i fell short of and realised i had added too much chilli powder and too many chillies i then toned it down by adding a cup of tamarind juice it was still hot but tolerably so posted by sra at 8 43 pm 10 comments email this blogthis share to x share to facebook share to pinterest labels brown masoor lentils cheru payaru curry dry fry food experiments recipe trials recipes snack sundal things i made from the internet vegetarian whole masoor dal monday january 04 2021 sambaar kaaram yesterday i had a big thrill from the blog i checked it for comments after a long time there was a comment from someone who said she had been using my recipe of sambaaru kaaramu to make her pappucharu taste extra special but could not access the link when my soup came alive value added mix to it funnily enough i ve had the same problem a couple of times in the recent past but it s not broken most of the time i decided to put it up again here with a direct headline that is easily found rather than an indirect pun filled one that gets lost in the ether it s been nearly fourteen years since i put up that recipe i ve looked high and low for information related to it but have only come up with scraps beyond the fact that the word sambaaru sambaaram sambhaaram stands for spices used to flavour food or provisions preparations collection supplies constituents ingredients and requisites and that it can be used for a range of dishes from stir fries to dals i know little about it the link above leads to a discussion on the lore surrounding sambar my grandmother would say that this sambaaru kaaram and that sambar are different which is true in my experience sambar powder contains so many more ingredients even if the etymology is the same from what i have observed and read it s used mostly in farming families of guntur and krishna districts of andhra pradesh we used to eat it with steaming ghee smeared idlis as children dipping the idli in a spoon of the kaaram served to a side on our plates when she was alone at home it was her dinner for the day my mother says with rice and ghee like any other podi or kaaram that we make here s the recipe provided by my grandmother s sister i read somewhere recently that pure castor oil is added to this mixture dry red chillies 500 gm remove the stalks coriander seeds 250 gm fenugreek methi seeds 50 gm cumin jeera seeds 50 gm black gram urad dal a little less than 50 gm salt to taste garlic to taste dry roast the first five ingredients separately let cool whiz to a powder in the grinder add salt crush garlic roughly add to the powder and mix it with the kaaram store in an airtight container posted by sra at 5 19 pm no comments email this blogthis share to x share to facebook share to pinterest labels pappucharu sambaar kaaram spice powder spices thursday november 19 2020 fridge cleaner stew recently the spouse chanced on a gravy formula that worked well he saw the cartons of tomato puree and coconut milk on the shelf and mixed them to make a paneer dish i followed that formula and ended up with a hearty stew on this occasion i had a pack of mushrooms languishing in the fridge along with some carrots and a capsicum and frozen peas i put them to good use and came up with a stew that i m proud of it tasted good with rice too in a pan temper 2 tsp of oil with 1 tsp cumin 2 green chillies 3 4 garlic cloves chopped then saute 1 onion chopped then saute 1 2 cup of diced carrot next saute 1 diced green capsicum 1 2 cup of green peas now add 2 cups of diced button mushrooms and let them cook once they ve cooked and their water has begun to evaporate or when your patience begins to run out add 3 4 spoons any small or medium spoons but nothing you would use as a ladle tomato puree and mix it well with the vegetables then add about 1 2 cup of coconut milk and mix well add water enough to make a gravy of the consistency you like or more coconut milk add salt to taste mix well and simmer for about five minutes more or less depending on how thick or thin you want it i ate two cupfuls all by themselves without any rice or other accompaniments it was very satisfying posted by sra at 7 34 pm 2 comments email this blogthis share to x share to facebook share to pinterest older posts home subscribe to posts atom instagram sra srav my soup for your soul dear readers for instant and timely supply of hot and fresh soup please put this blog on your readers or e mail posts atom posts all comments atom all comments email subscriptions powered by feedblitz your email address powered by feedblitz copyright notice the copyright for all the text and pictures rests with me unless otherwise mentioned linkwithin followers awarded by lakshmi to sra blog archive 2023 1 may 1 idli in a bundt pan 2021 3 december 1 july 1 january 1 2020 5 november 1 september 2 june 1 april 1 2019 2 july 1 april 1 2017 5 december 1 november 1 july 1 june 1 january 1 2016 4 june 1 april 1 january 2 2015 11 november 1 september 1 august 1 july 1 june 1 may 2 april 1 march 1 february 1 january 1 2014 19 november 1 october 2 september 3 august 2 july 2 june 3 may 2 april 1 february 2 january 1 2013 18 december 2 november 1 october 1 september 1 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