Archive for October, 2007

Tamarind rice (Pulliogre) and Raffle Prizes

This Dassera we had a delicious South Indian menu for lunch. In my house whenever we have a South Indian menu I am the one who enjoys it the most! And I just love Tamarind rice (Pulliogre) – sour and spicy.


Pongal, Sagoo, Puliogre, Engai (Brinjal curry) for the Dassera Lunch

This is my Mother-in-law’s recipe and I like it so much that I don’t make any variations to this every time I make it! The Pulli Gojju (tamarind paste), that is made for the Tamarind Rice can be made in bulk and kept in the refrigerator to make instant tamarind rice whenever you want. 


Tamarind Rice recipe


2 cups cooked rice

¼   cup tamarind pulp

1 tsp jaggery (adjust tamarind and jaggery to your taste) 2-3 tsp Rasam powder2 tbsp sesame seeds roasted and powdered1 tbsp peanuts½ tbsp chana dalFew curry leaves¼ tsp mustard seeds¼ tsp hing3-4 tsp oilSalt to taste 

Cook rice with salt and 1 tsp oil and cool. The grains should separate nicely.

Heat oil in a pan.

Add the mustard seeds, hing ,peanuts, chana dal, curry leaves. Fry for a few minutes.

Add the tamarind pulp, jaggery, Rasam powder and boil nicely.

Boil till the raw tamarind smell goes away (10-12 minutes), the paste becomes thick and oil separates out.Add this tamarind pulp to the rice.

Add the powdered sesame mix nicely, so that the mixture coats the rice nicely.

Serve hot or cold with Curd/yoghurt or as it is. 


Note: When you have the precooked tamarind pulp, just add the pulp to cooked rice and add some tempering to it with mustard seeds, hing ,peanuts, chana dal, curry leaves and then serve.


Raffle Results: FAHC~Subscribe to Smiles: 

To see the winners of the FAHC Raffle draw Check out the results at Mahanandi.

Congratulations to all the winners!

Thank you everyone for all your generous donations. 109 donors have helped us to collect $ 4,735.

Thank you to each one who supported FAHC campaign. 

Sreelu of Sreelus Tasty Travels has won the The Red Chilli subscription at from My Foodcourt.

Sreelu checkout your mail to see your prize! You are only a few clicks away from the Red Chilli subscription! musik291.gif

October 25, 2007 at 1:52 pm 18 comments

Boondi Raita

Boondi Raita is one of the most popular Raitas (Yoghurt based salad) in Northern parts of India. Also a very popular dish in the ‘salad section’ in many wedding feasts.

This Raita is very easy to make when you have readymade Khara (salted) Boondi available at hand and it teams up very well with Parathas.

I made this quick Boondi Raita, flavoured with Mint and some other spices, over the weekend when we had some guests for dinner. 



Boondi Raita recipe


1 cup fresh Khari (salted) Boondi

2 cups curd/yoghurt whisked nicely, chilled.

¼ -½ cup pomegranate seeds

8-10 fresh mint leaves torn

½ tsp cumene powder

½ tsp sugar

½ tsp Red chilli powder

Salt to taste  

Whisk the curd well.

Add cumene powder, sugar, Red Chilli powder, salt, mint leaves and mix nicely.

Just before serving add the Boondi, pomegranate seeds, and mix well.

Serve immediately with parathas.                                                   




October 19, 2007 at 11:00 am 13 comments

FAHC – Raffle Prizes


A host of bloggers are offering some exciting prizes for a raffle draw as part of the FAHC fund drive.  

For details about these Raffle prizes please visit Mahanandi. 

I am glad to add one more raffle prize;  

One Year Subscription to (The Red Chlli subscription


Sanjeev Kapoor is one of the most celebrated faces of Indian cuisine. Chef Extraordinaire, TV show host, author of best selling cookbooks, restaurant consultant and winner of several culinary awards! The Red Chilli Subscription grants you access to more than 1000 recipes besides many other sections, which will be a rare culinary treat to any food lover.

Any contribution of 25 USD or above is eligible for the raffle draw.                                   


                                           List of raffle prizes  

  1. Grains, Greens and Grated Coconuts book (from Indira of Mahanandi.)
  2. A Gift Box of Spice Extracts (From Anjali Damerla of Supreme Spice)
  3. Complete Digital Photography book(From Bee and Jai of Jugalbandi.)
  4. American Masala ~ by Suvir Saran
  5.  Indian Home Cooking ~ by Suvir Saran
  6. Dinner for Two, at Elegant “Dévi” Restaurant, New York City
  7. Two ready-to-wear children’s sarees with matching blouses (From Manisha of Indian Food Rocks)
  8. Two Fair-Trade Goodies Bags from UK (From Padmaja of Spicy Andhra)
  9. Mountain Valley – Oil on Canvas Painting (16 X 20) (From Shilpa of Aayi’s Recipes)
  10. A Personalized Ceramic “Vindu” Plate (From Mythili of Vindu)
  11. 30-Minute Meals ~ by Rachel Ray (From Siri of Siri’s Corner)
  12. Dark Chocolate Made With Icewine (From Richa of As Dear As Salt)
  13. Cooking at Home with Pedatha by Jigyasa Giri, Pratibha Jain(From Shruthi)
  14. Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan (From Shruthi)
  15. Essential Andhra Cookbook with Hyderbadi & Telangana Specialities (From Shruthi)
  16. Madhur Jaffrey’s World Vegetarian (From Shruthi)
  17. Indian Cooking ~ by Madhur Jaffrey (From Maria)
  18. The Red Chilli subscription to (from me)

October 17, 2007 at 11:27 am 12 comments

Donate Smiles

“There are genuinely sufficient resources in the world to ensure that no one, nowhere, at no time, should go hungry.”
Ed Asner


This is a food related post; yes food for the hungry Children.

Feed A Hungry Child (FAHC) is a non-profit charitable organization; initiated by Vijay.K.Narayanan from My Dhaba.

FAHC aims to replace the empty plates of the underprivileged children and replace them with ones of food.  While FAHC addresses the holistic needs of each children it supports, it believes illiteracy, malnutrition, and other concerns can only be addressed when hunger is appeased. For more details please see here.

A little help from each one of us will help to improve the lives of FAHC-supported children one by one 

Click here to donate smiles.

October 15, 2007 at 1:40 pm 4 comments

Power Parathas- Veggie stuffed Spinach Parathas.

We had some guests last night for dinner; one of our family friend’s daughter is getting married. We celebrated her engagement earlier with Chaats.Now for the pre-wedding dinner (this is called ‘Kelvan’ in Marathi) I wanted to make something substantial yet different. Also there were two grandmothers coming, so I had to plan something accordingly.

This was the time I felt the need for a ‘Menu Planner’ website! You feed what you need;

Prewedding dinner+substantial+Something different+2 grandmothers and press Search!

And then automatically you get the planned Menu:

Veggie stuffed spinach parathas

Boondi Raita

Tricolored Penne pasta

Mushroom fried rice

Fruit Salad with Raspberyy Jelly and Custard

(Anytakers for such a website??)  

Yes that’s the spread that I cooked finally. It’s really a spread since it spans cuisines from many countries! Indian to Italian to Chinese. As you can see I did not follow any theme! But they loved it!J

I will post the recipes one–by-one as and when I can. __________________________________________________________ 

Veggie stuffed Spinach parathas recipe



(You have to excuse the poor photos. I had to click them before the guests arrived and after slogging in the kitchen for the whole evening I was too tired to take extra efforts!)

For the cover:

1 bunch Spinach/Palak

~  2 ½ cups Wheat Flour

1 tsp green chilly paste

1 tsp cumene powder

1 tsp coriander powder

Salt to taste 

For the stuffing:

3/4th  cup cauliflower florets

3/4th  cup finely grated Carrots

3/4th  cup French beand finely chopped

3 Potatoes boiled, peeled and mashed

½ cup Paneer (cottage cheese) grated

Handful of fresh green coriander leaves finely chopped

2 tsp ginger-green chilly paste

Salt to taste 

Oil/butter for frying the parathas 

†For the cover:

† Clean and Wash the Spinach leaves thoroughly. Keep the stems as much as possible. Blanch the Spinach leaves; Bring about 2 cups of water to a boil. Add a pinch of sugar and little salt. Add the spinach leaves and cook uncovered for ~5-8 minutes. Strain the water (don’t discard the water) and immediately add the cooked spinach to cold water. This helps to retain the green color of the spinach. Alternatively you can blanch the spinach in the Microwave.Puree the blanched spinach.

†In a wide bowl add the wheat flour, spinach puree and all the ingredients for the cover.

†Knead into a soft lovely green dough ball. Add water if necessary.

†Divide the dough into lemon sized balls. Keep aside covered for ½ an hour. 

For the stuffing:

†I used Nupur’s tip for cooking potatoes in the microwave with excellent results! Specially if you want no moisture in the potatoes for parathas follow this simple method: Wash the potatoes and prick them all over with a fork.Microwave on the turn table for 3 minutes. Turn them and microwave for another 2-3 minutes.(The time required may vary) That’s it. Peel and mash the cooked potatoes.

†Cut the cauliflower florets finely or as I did spin them in the Food processor once to have really fine florets!

†I did the same with the French beans.

†In a non stick pan dry cook the cauliflower and beans. Try and remove moisture as far as possible.

†Add the carrots and cook for a few more minutes.

†Cook till the veggies become a little tender.

†Mix all the ingredients for the stuffing.

†Flatten the dough ball into small thin circle.Stuff with as much stuffing as you can.

†Bring together the cover from all the sides to the center, seal tightly and roll out into thin round discs, using wheat flour for dusting.

†Cook on a hot griddle/tava, using a little oil/butter, until both sides are golden brown.

†Repeat with the remaining dough and stuffing.

†Serve hot with Raita, Pickle or Chutney.

October 14, 2007 at 12:26 pm 18 comments

Gavarichi Bhaji (Cluster beans curry)

Gavar-Cluster Beans is a popular vegetable in Maharashtra. They are available all year round here for a very modest price.

The only hitch in buying these beans is the time taken to cut them- remove the ends and string them along, pulling the edged fibre. Pluck into small pieces (with hand) at the nodes of the pods.

Tender Green Cluster bean pods spiced up with some Kala/ Goda Masala dish up a delectable curry that can be served with Roti or Rice.



Gavarichi Bhaji recipe


2 cups cut Gavar/Cluster beans (cut as mentioned above)

1 onion chopped (optional)

2 tbsp freshly grated coconut

2 tbsp roasted Peanut powder

2 tsp Kala/Goda Masala

2 tsp Red chilly powder

½ tsp sugar

Salt to taste

½  tsp mustard seeds

½ tsp cumene seeds

½ tsp turmeric powder

3 tsp oil 

Boil the cut beans in little water with salt till just done. Strain the water. Don’t discard the water.

Heat oil in a pan.

Do the tempering. Mustard seeds-cumene seeds-turmeric powder.

Add the chopped onion and fry till it becomes translucent.

Add the gavar beans and fry for a few minutes more.

Add the Masala and red chilly powder. Mix nicely.

Add the peanut powder, coconut mix nicely.

Add a little water (the leftover from cooking the beans).

Cook covered for a few minutes. Serve hot with Chapati or Rice. 


October 12, 2007 at 4:23 pm 15 comments

What’s in your Fridge?

Some time back Blue Rain tagged me for a ‘What’s in your Fridge?’ MEME.

Initially I thought I would tidy up my fridge and then take a photo (so that it looks a bit better) and then do the MEME.

As you can see I didn’t find any time to tidy it up and so just took a photo as it is (it looks messy since this is the status of my fridge mid-week, it’s better than this at weekends! J) 


What’s in my Fridge? 

It’s a double door refrigerator and I have a shot only of the fridge and not the freezer- it’s too full! J

†The veggies drawers have veggies like tomatoes, cucumber, Fenugreek leaves (cleaned and chopped), Radish etc.

†The compartment just above the veggie drawers has peeled garlic pods, some pomegranate seeds, leftover rice and chopped papaya. There are also some nuts and dry fruits sealed in Ziplock bags at the back. 

†The next row has some set curds and some sweets etc.. 

†The top 2nd compartment has some lime wedges, Green chillies stems removed and washed, and some Malai (cream) removed from the top of the milk everday.

† The top compartment is heavily loaded with buttermilk, Green chilly paste, some leftover curries, pastas, homemade butter etc. 

†I use the Fridge door racks to keep all the readymade masalas, corn flour, other flours like Maida (All purpose flour), cornmeal etc. some eggs and some chocolates. 

I had a lot of fun doing this Fridge MEME. Thank you Blue Rain for tagging me (This is my first ever MEME!) and I am going to pass this on to: 

† Bee and Jai of Jugalbandi

† Zlamushka of Zlamushka’s spicy Kitchen

† Asha of Foodie’s Hope

† Nupur of One Hot Stove 

and whoever wants to do the tag! J 

Asha– I know you are too busy doing the roundup and don’t want to strain your eyes. Do the MEME only if you can. 

B&J, Zlamushka, Nupur – Do the MEME if you can and whenever you can. J 

October 9, 2007 at 2:47 pm 23 comments

The Lion King!


                        The naughty Simba!


                Simba on the prowl!


October 5, 2007 at 11:15 am 21 comments

Dadpe Pohe (Spiced Beaten Rice)

This is a long pending post; so long that my friend S asked me to post it when I started blogging; and that was more than a year ago!

Dadpe Pohe is one of those dishes which ‘no-one can eat just once’ – Very addictive. I can eat bowls of this when it is made; hope all of you like it too.

S Dadpe Pohe specially for you from this Sudama! J 

poha3.jpg _________________________________________________________ Dadpe Pohe recipe

Serving: 1 person; if you are like me otherwise it serves 2



2 cups/2 Vati(Katori)/2 Handfuls thin Poha (beaten Rice)

1 onion chopped

½ – 1 cup scrapped fresh coconut

1 small piece ginger grated

Salt to taste

½ tsp sugar

3-4 tsp coconut water 

For the tadka (tempering):

A handful of peanuts

4-5 green chillies chopped

4-5 curry leaves torn into pieces

1 tsp mustard seeds

1 tsp cumene seeds

~3-4 tsp oil 

For garnishing:

Lime Juice

Fresh coriander leaves  

†Microwave the Poha for ~ 1 minute or alternatively roast them till crisp or keep them in hot sun till crisp.

†Cool the Poha and sprinkle the coconut water to make it a little moist. You can alternatively use buttermilk .

†Add the chopped onion, grated ginger, freshly scrapped coconut, salt and sugar , mix nicely and keep aside covered.

†In a pan heat the oil.

†Add the mustard seeds.

†Once they splutter add the cumene seeds.

†Add the peanuts and fry nicely till crispy.

†Add the green chillies and curry leaves.

†Add this tadka/tempering to the Poha.


†Mix nicely and keep it covered for 10-15 minutes. This helps for the Poha to ‘Set’ nicely (all the flavours mingle nicely with the poha) If you are in a hurry you can serve immediately.

†Garnish with fresh coriander leaves and lime juice. 


October 3, 2007 at 11:06 am 23 comments

Ande ka Funda- Omlete:Curry

This delicious Omlete- curry is a great way to have brunch on lazy weekends. The inspiration for this recipe comes from a cookery show on Zee Marathi. A simple Omlete served with a little curry completely transforms the ‘same old Omlete’ to a fabulous complete meal!

I made this Omlete –Curry for brunch this weekend and at the same time Bee and Jai announced this fabulous event ‘Click: the photo event’.So the timing of this post just clicked! J



Omlete-Curry recipe

Serving: 1 person


For the Omlete:

2 Eggs

¼ cup chopped Yellow Capsicum

¼ cup chopped Red Capsicum

½ tsp green chilli paste

Salt to taste

1-2 tsp Oil  

For the Curry:

1 Tomato chopped

½ onion chopped

1 tsp tomato ketchup (optional)

1 tsp pepper powder or ½ tsp Red chili powder

1 garlic pod crushed

Salt to taste

1 tsp butter/oil 

For the Omlete:


Mix all the ingredients for the omlete except oil. Whisk well.

Heat oil in a flat bottom pan.

Pour in the mixture to make an omlete

Flip on the other side and cook for 1 min.

Remove on a plate and cut into small strips as shown in the photo 

For the Curry:

Heat butter in a pan.

Add the garlic and the chopped onion and sauté for a few minutes

Add the chopped tomatoes, pepper powder, ketchup, salt and mix well.

Cook till the tomatoes soften.

Add little water to give it a sauce like consistency. 

For serving:

Add a spoonful of the curry to the serving plate.

Top with the Omlete Strips and serve with some brown bread slices.

Variation:This time I did not add any Masala to the Gravy. But next time I intend to add a little Garam Masala powder or maybe Pav bhaji Masala .Also a little cheese can be added to the omlete for variation.

October 1, 2007 at 11:18 am 15 comments

October 2007




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