Rosette/ Sugar waffles

few months back i am looking for a recipe online and unexpectedly saw a video about the long forgotten favorite Kerala delicacy of my teenage years.

Achappam or challaguttulu- gulabi poolu in telugu.

after watching the video, i thought these are easy to make and saved it and searched online for the mold to buy but couldn't find it. so i put that thought to

"what to buy when i visit India list"  

and forgot about it.

recently my husband wants to go long drive on country side and 
visit balloon fest along the way. 
 
my son is ready, me and my daughter are back and forth and joined them at the last minute. like something inside guided me that i must go. so i did.

me and my son walking around the field and an old lady walking with Achappam in her hands!!!!

 i must be hallucinating, and thought, do i really wanted them that bad? 
i ask my son to make sure she really walking with them and to confirm i am not hallucinating.

He thought i lost my mind, 
 guess what!! i thought i did too kiddo, 
but he conformed she is walking with bag full of achppam!

enthusiastically i started walking the opposite direction where she is coming from and Bam!
At the rural Ohio, in a Balloon festival, i found Achappam but they call them sugar waffles!

 

they taste same, crunchy and semi sweet, awesome!
but in India they don't dust sugar powder on them.
if they make here, they sell molds too right, now i know the name sugar waffles and searched online again, but the original name is Rosette.
these pastries are Swedish and Norwegian origin. 

Rosette recipes are popular in the United States among families with Scandinavian ancestry.
 
what a small beautiful world we have as a human species. 
and what a coincidence is that!
that's why earlier i felt that i must go to festival at the last minute?
still unbelievable experience.

synchronicity at it's best.

{written by me}

food for chakras

picture by: wakingtimes.com

in the honor of winter Olympics Sochi 2014

Never cooked Russian food or ate in the restaurants :(

how did we miss that?

Russia is a huge country with rich history how come it never occurred to me to try their food?

Russia is in headlines now with Sochi winter games and i want to try the food on the day of closing ceremony.  

what would be a better time than this;) 

Menu:

 Borscht Soup (recipe)

Piroshki Bread (recipe)

Golubtsy (recipe)

 Pelmeni  (recipe)

 Blini Crepes (recipe)

ok menu decided,
recipes ready, enthusiasm in high 
let's see how they turn out! or let's see how i am going to mess them up;)

thank you all the bloggers for your recipes and pictures!!!


**** UPDATE ****2/23/2014



cooked all of them, cheated little bit;)
we don't eat beef and pork so substitute them with mutton and turkey.
pelmeni dried after a while so i have to check what is the solution for it.

 Borscht Soup and Piroshki Bread turn out a hit among testers!!

awesome job Russia in Sochi!!!!
spasiba

spinach and chickpeas curry

where ever we are in the world Indian pantries (vegetarians and non vegetarians) filled with lentils and legumes. They contain plenty of essential nutrients, even after taking a full meal you feel lighter.

 when you mix some spices, veggies, greens along with them, that dish makes your body, soul, taste buds calm and satisfied.

In this dish i used canned Chick peas and frozen spinach.

chick peas..........1 can

frozen spinach 1 box ...or...2 cups diced fresh leaves

tomato's..........2

tomato paste or 1sp tamarind paste.......... 2sp

fenugreek seeds..........5

 small onion.........1
grated ginger....... 1 sp

diced green chili's............2 or 3 
salt.........2sp
coriander pwd............1sp

In a pan add 3sp oil stir fry fenugreek, grated ginger and add onion, salt cook until it turns brown, to this add chili, diced tomato, coriander powder cover the pan stirring occasionally cook until you can mash tomato from back of the spoon.

add tomato paste, spinach, 1/2 cup water and let it cook for 10 minutes.
add chickpeas (with out can water) adjust salt to taste and with out lid cook for 5 more minutes.

 serve with hot rice
or

 with chapati, puri, pita bread, or naan 

{pictures by me}

shrimp pickle/రొయ్యలు పచ్చడి

i take this picture with shrimp visible, but the shrimp and masala should be under one inch oil otherwise pickle spoils fast. 
 
Shrimp pickle is the ultimate favorite to Non-veg lovers. my daughter,  my younger sister, my niece had an exceptionally crazy love affair with this pickle. spicy shrimp (prawns) in lime juice marinate for one day (we usually don't wait that long!) and the end product is nothing but mouthwatering, pungent relish.

this is my mother-in-law's recipe. there are numerous varieties in shrimp pickles but this is coastal Andhra (konaseema) version.

To make the pickle you need these:

small shrimp..........1lb

corn/peanut/sesame oil..........1cup and 2tbsp

coriander seeds..........1/4 cup

cumin seeds..........2 tsp and 2 tsp

Cloves...........12 to15

cinnamon stick........1 inch

poppy seeds........... 1/4 cup

ginger garlic paste..........1 tbsp and 2 tbsp

salt..........to taste

chili powder..........1 tsp and 2 tsp

curry leaves.......... 10

lime juice..........1/2 cup

make pickle masala first with coriander seeds, cumin seeds, poppy seeds, cloves, cinnamon stick make a fine powder.

1.coriander seeds 2.poppy seeds 3. cloves 4. cinnamon 5. cumin seeds

clean the shrimp thoroughly
removing black thread like vein in the back under running water.

in a pan add 2 tbsp oil, shrimp, 1 Sp salt, 1 tbsp chili powder, 1tbsp ginger garlic paste, 1 tbsp pickle masala stirring often let the shrimp absorb the spices, if needed add water and cook through and let it cool.

get all other ingredients ready by the stove 

 

1. chili powder 2. pickle masala 3. ginger garlic paste 4. salt 5. cumin seeds 6. lime juice 7. curry leaves

in a deep pan with lid

heat 1 cup oil and fry the shrimp in brown color.

hold the lid to keep oil spattering on you.

take shrimp out and keep aside.
to the same oil add curry leaves, cumin seeds, ginger garlic paste, remaining pickle masala, salt and fry for few seconds not more than that since oil is so hot it burns quickly.

add lime juice and boil it for one minute.

add shrimp back, cook for 3 minutes in medium flame.

turn it off and add chili powder so the chili color stays to rich burgundy color.

let it cool completely before transfer it in to dry jar.
pickle stays a month if you keep it in the fridge, but is that necessary? i don't think so! you finish it waaaay before that!

use dry spoon every time you scoop some from the jar.
enjoy!

{recipe by Mother in law, pictures by me}

Spaghetti Pie

i saw this recipe a while ago and wanted to try but keep forgetting to buy the bundt pan and finally got it and tried it today,oh boy! it's a scrumptious dish and glad i tried it. it's a keeper.

 your cutting board looking like this, After chopping veggies,with colors popping to your eye, you are eating healthy food and i am proud of you:) 

here are the ingredients:

1 pack......spaghetti

1 cup.......cheddar cheese

1 ......yellow bellpepper

1.....red bellpepper

1big......onion

1 large.....carrot

2 small.......tomato

4.....eggs

1tsp...salt

2Tbsp.....bread crumbs

1Tbsp......parmesan

1Tbsp.....parsely
4Tbsp.....milk

1tsp.....basil/pepper/chili powder

Dice carrot, peppers, onion, tomato's as equal size as possible.

Heat oil and cook veggies, first onions adding salt and pepper then add bell peppers and carrot, finally tomato's and keep aside.
 add salt in the water and boil spaghetti. 
oil the bundt pan and sprinkle bread crumbs on the bottom.
whisk eggs adding salt, 4 Tbsp milk, chili powder, 1Tbsp Parmesan cheese, basil and cheddar cheese.
Drain spaghetti and wash with cold water to cool it down and combine cooked veggies, pour them in the pan and spread evenly.
pour egg mixer all over and using fork adjust the mix to get down.

No need to pre heat the oven
middle rack
400F and cook for 30 minutes
turn off oven and let it cool in the oven for 30 more minutes.

turn it over and enjoy!

{photos taken by me}

ఉగాది శుభాకాంక్షలు

Today is telugu new year 

we start our day and year, tasting ugadi pachadi.

this pachadi represents 'shadruchulu' (six flavors and  emotions) in life.

pachadi ingredients and what they represent:

Neem flowers few..........for bitterness

raw mango half, cut in to pieces.........for tang

tamarind juice 1 cup..........for sourness

black pepper 1tsp..........for heat

Jaggery 4tbsp or 1 ripe banana ..........for sweetness

salt, a pinch............for saltiness

 In a bowl add tamarind juice and black pepper.

raw mango pieces and jaggery or banana pieces

salt and neem flowers.

mix them all together 

 and enjoy

remember tasting 1tsp is enough, that spoon full reminds you of all the emotions and flavors of life with out a doubt hahhahha! 

Musings note: In Cleveland i didn't get neem flowers in store so, i thought, for me maybe or hopefully there is no bitterness this year:)
but i called my friend and asked do you have any bitterness she said, of course i do! so i went and bought some, so no escape from bitter this year too, hahhahah! 

  who ever celebrating telugu new year, around the world

i wish "this year filled with plenty of prosperity and 
Peace within" for you!!!!

{photos taken by me}

Left overs Tali

Does anyone like leftovers in the fridge? i don't, at all. i hate to see half empty bowls and let alone eating it. Some bowls are still full because my experiment failed and no one wants to touch it.

 I cook every day; Saturday is voluntary off from cooking.

i declared long time ago to my family that we are eating leftovers on Saturday and they are very cooperative but the problem is 'ME', i don't like anything dull and boring stuff. i am the one complaining while eating:) 

One day i got this sudden idea, why don't i just put them in cute bowls and make a tali, presentation makes ordinary things extraordinary, and it is an instant hit! my daughter look forward for tali dinner, actually these days i have to save some in the dishes to keep my tali day running smoothly.

kids have small bowls and plates than ours; i bought them in Indian store.

No rules applied in these tali plates.....there is no rule for imagination, only rule is you have to finish all of it and don't forget the dessert!
since it is leftover tali every time the presentation changes, papad, fruits, pickles, breads, drinks so many variates and each time they all get chance to make us happy every Saturday! 
Now "Left over's tali day" become our new family tradition in America and with a limit effort, introducing my culinary culture to my kids is a worthy 
aspiration ;) 

{images are taken by ME}

turkey chili

Most popular chili is usually made with ground beef, i don't eat beef, so i really don't know how it tastes, but my variation is turkey and much healthier version than beef with out a doubt! i spice up little to my taste and preparation time is a snap but cooking time, well you don't have to stand there and look at it while it is simmering for 2 hours, take a quick nap! or watch movie, read a book, you could dust the entire house, write a blog, meditation, or admire the sun peeking 
in and out in a snowy day:)

what ever you do just do me a favor, gently stir it every half an hour and enjoy!

you need these:

• 1 pound ground turkey or chicken or kheema(ground goat)
• salt
• 1Tbsp chili powder (more if you insist)
• 1Tbsp cumin powder
• 1/2 tsp garlic powder (if you don't have this handy add garlic clove crushed in a mortar)
• 4 or 5 hot green chilies cut length wise
• 2 cloves of garlic minced
• 2 cups of tomato, diced
• 15oz can of beans any kind is fine (kidney beans, chili beans, pinto beans- i used pinto beans)
• 8oz can tomato sauce
• fistful of basil dice in to small 

in a wide deep pan add 1sp oil, ground turkey, salt, chili powder, cumin- garlic powders, stirring constantly cook until turkey is brown in color then remove in to a dish and set it aside.

in the same pan add 1sp oil and cook onion, green chili, garlic, let onion soften then add tomato, cook really well, and mash them with back of the spoon, return turkey back, beans from the can along with can water, tomato sauce, basil, 2 cups of water and bring it to boil. reduce heat to simmer and let it cook for 2 hours. stirring occasionally.

adjust seasoning 

serve in a soup bowl along with crusty loaf of bread.

{pictures taken by me}

Samosa chaat

who ever likes Indian food knows what "samosa" is, and it is a party favorite for kids and adults alike. if it is everybody's favorite why don't we spice up little and display top notch to surprise guests! samosa chaat display send each of the guest in to their respective childhood memories and become a conversational point, trust me it's a huge hit when i did that!
i choose attractive, colorful center piece and white bowls to put all the ingredients and announce the guests to choose what ever they like in their chaat and they appreciated that flexibility.

here what you need:

good looking serving bowls to display

• samosa.....you could buy them in Indian store or restaurant, these are huge so i cut them in to half, 
• chaat masala.....i used MDH brand
• tomatos..... chopped 
• cilantro..... chopped
• cooking onion.....chopped 
• chickpeas ...... remove from can and rinse well
• sev.....it gives crunchy texture in the chaat
• boondi.....this is optional (crunchy texture)
• green chutney.....you can find it in Indian store (coriander, mint, or both)
• coriander powder
• tamarind and date chutney
• yogurt ...... plain (whisk it really good with out lumps)
• lemon or lime 
• green chili ....chopped (optional)

in a bowl start adding what you like:) ....i usually put the samosa in the bottom crush it little then start adding one by one as layers then finally the yogurt because i want the samosa crust still crunchy while i am eating, yogurt definitely make it soggy, so i keep that for last layer, mix it real quick and  
enjoy. 
                                                  

 tempting isn't it!! sheer pleasures:)

{pictures taken by me}

cold weather cravings

weather is really cold,  snowing out side and i am digging in the pantries and fridge for special ingredients to satisfy my cold weather cravings. i always store them in my pantry because you NEVER know, when your heart suddenly want to enjoy the weather and ambiance of your own backyard with bhel puri. so for now i just pretend like road side vendor and mix the ingredients like pro, make some tea and enjoy the snow.

                                          THERE is no use of COMPLAINING WEATHER 

                                                        when it is gorgeous outside                

                                                FIND THE WAY HOW TO ENJOY IT:)

when you are mixing bhel puri ingredients together you have to be careful since the juicy veggies and sauces make puffed rice soggy, so add the crunchy stuff just before you eat or before serve.

Ingredients:

•   puffed rice-2cups

•  boondi -1/4 cup

•  sev -1/4 cup

• crunchy papdi - crush them by hand and take fistful

• cooked potato - 1/4 cup diced in to small cubes (optional) 

• finely chopped red onion- 1/2 small onion 

• cucumber- diced in to small pieces (optional)
  

• tomato - 1 Roma tomato  or any one you have, dice it.

• green chillies- 2 chopped chillies or add more if you want more spicy
  

•  grated carrot- little bit (optional)

• coriander chop in to small - fist ful

• tamarind chutney, green chutney,chilli powder, chaat masala- 1 tsp each or more if you want

                               salt, you don't need it since chutneys, boondi, sev, had plenty of it.
                             even thought you stubbornly wanted more salt just go ahead and add;)
                                                   mix all of them together...find a good corner
                                                               with a window view and .........

                                                           ....................enjoy !!

that's my backyard 
lake is frozen and goose are ice skating :)
enjoy good music or a poem

Snow in the Air by Raymond A. Foss
Snow in the air
long before the first flakes
started their long fall from the heavens
snow in the feel, the smell,
the texture of the air
feeling the falling barometer
the shift in the weather
Falling lightly at first, while
I stood at the sink,
mesmerized, watching
their dance downward
Go upstairs, roust the girls,
hear the excitement, the joy
at the first real snowfall
Accumulating white, flake by flake
on the ground, the cars,
still quiet snow, light and airy
a film of white, cell by cell
cleaning the world
in white

all images taken by ME

naan

yummy! easy naan

in America as far as i noticed, in restaurant bread menu section naans are pretty much everybody's favorite choice. i never attempt to make them at home, i used to make a lot of excuses saying my self that, i needed a hot tandoor to make or i must be super expert naan maker to make those fluffy flat breads. i was wrong!! and now i know that i don't have to be super expert to make them!! they are so easy!! and yummy!

you need these to make: (makes 10 naans)

11/2 tsp: active yeast

1 tsp: Sugar

1 Cup: warm water

1 tsp: salt

3 cups: All purpose flour (maida)

6 tbsp: oil

3 tbsp: milk or yogurt

1 egg (optional for vegetarians and  substitute with 3 tbsp yogurt)

butter to rub on cooked naans.

• in  warm water  add yeast and sugar stir and keep it aside for 10 minutes.

• add the rest of the ingredients to warm yeast water and mix well keep on kneading for 5 minutes. it becomes so sticky while you are needing but that's OK! put the dough in a well oil coated bowl, cover it with a cloth or plastic wrap and keep it aside for 2 hours.
• before you start cooking naans, get your oven ready adjusting one rack to top position and set the oven broiler in height mode.

• the dough rise up, push it down and knead for 2 more minutes, divide the dough to desired size balls and roll them any shape you want. (round, triangle, oval, bunny, star, what not ;) don't make them too thin, if the dough is sticky use all purpose flour.

• most of us don't have the tandoor's at home which traditionally use to make these delicacies. tandoor ovens are very hot more than 600 or higher degrees, even though we don't provide that much heat, our kitchen broilers do pretty good job, put 1-2 naans on non-stick baking pan and cook them but watch carefully since you turn on the broiler before you start rolling naans, by the time you put the naans in the oven it is hot and they cook fast and burn easily. it takes approx 1-2 minuets on one side and flip it over to cook the other side not more than 30 sec. butter the naan generously on both sides and repeat the same to the rest of the naans.
• if you don't have the oven or don't want to use oven, stove top works perfectly fine too. butter both sides of the naan and fry them on the pan until golden brown color. 
• serve them warm.

if you have left over dough cover it with plastic wrap and put it in the fridge up to a week, the dough still rises in the fridge and naans came out pretty good, even though i cook them with week old dough from fridge!

caution: very addictive and irresistible (sorry! dieters :)