This is the last theme in the Serve It Event series. After 15 themes over 18 months, Serve It event series hosted by I and Denny comes to an end with this one. The theme is "Original Recipes From Home" and runs for two months, November and December. Every family has its own tradition and practices which has been followed for generations. Be it Diwali, Pongal, Thanksgiving, Christmas or any festival each of us would fondly remember the practices and customs followed in the celebration. And not to forget every tradition revolves around food. This theme is all about those family recipes which are close to your heart and dear to your tummy. Check out the rules below and let your entries flow..
Here are the guidelines for the event: 1. You may send in any entry that is your family recipe. 2. The most important rule is that dish should NOT be served in any hotels, restaurants, shops or bakeries. 3. Both vegetarian and non-vegetarian dishes are allowed. 4. Please link back to this announcement page and also to Denny's page here. 5. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in November/December 2012) and update with both the links to the announcement page and logo. 6. Usage of links and logo is mandatory. 7. Last date for submission of your entries is December 31, 2012. 8. To submit your entries, just link your entries using the linky tool below. 9. Non-bloggers also can send their entries with a picture to the below email-id. 10. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it. Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email. Linky for entries:
Puli Kaichal meaning "boiled tamarind" is one of the ready to eat rice mixes. Puliogare/Puliodharai is known for its long shelf life and is a perfect food for packing during travel. This is DH's favorite and since MIL is here she has been making it quite often. Actually she has been making a lot of her son's favorites.. talk about 'pampering' :). This time I managed some time to click few pictures.
Ingredients: Tamarind (seedless) - 1/4 kg Gingelly oil - 120 ml Turmeric powder - 1/2 tsp Salt - to taste Tempering: Mustard seeds - 2 tbsp Urad dhal - 1 tbsp Chana dhal - 1/2 cup Curry leaves - a few Red chillies - 4 broken
Method: Soak the tamarind in warm water for about 1 hour and take a thick extract. This enables extraction of more juice. Roast the ingredients in the list one by one. Roast red chillies and asafoetida with a little oil. Let it cool and grind group (1) ingredients and group (2) ingredients separately to a fine powder. Heat oil in a kadai and add the tempering ingredients. When the chana dhal is roasted (about 3-4 mins) add the tamarind extract with 2 cups of water, turmeric powder and salt. Allow it to come to a rolling boil. Now add the ground powders and mix well without lumps. Reduce the heat to medium-low and allow it to simmer until the mixture thickens and oil starts oozing out. This may take anywhere from 15 to 30 minutes. Allow it to cool and store in a dry airtight container. Mix with cooked rice as required. This mixed rice keeps well for couple of days in room temperature. The Puliyogare itself keeps good for a couple of weeks in the refrigerator. Just make sure you use only dry spoon when mixing.
Bittergourd - The love or hate vegetable. People either love it through and through or hate it to the core. I belong to the first group. Love it in any form baked, boiled or fried. But I bet that after tasting this dish even the people who hate it would come to my group. This is a simple stir-fry with a few ingredients and makes eating bittergourd a heavenly experience and I am not exaggerating.
Ingredients: Bittergourd - 3 medium sized - finely chopped Onion - 1/2 of a big one - finely chopped Tomato - 1 - finely chopped Oil - 2 tbsp Jaggery - 1/2 tsp White Sesame seeds - 1 tsp - roasted until light brown and powdered Turmeric powder - 1/4 tsp Chilli powder - 1/2 tsp to 1 tsp - per taste Salt - to taste
Method: Heat oil and saute the onions until soft. Add the bitter gourd pieces and fry until it is almost cooked. Add the tomato and pinch of salt and fry until the tomatoes turn mushy.. Add turmeric powder, chilli powder and continue to cook until the mixture is almost dry. Top with jaggery and mix. Finally add sesame powder and mix well.. Have in low heat for 5 mins and then remove from the heat. Serve hot as a side dish for rice or roti.
I love mor kulambu. Period. If you are a yogurt lover like me you sure would love it. This mildly spiced tangy gravy tastes super delicious. If you have a blender and some sour yogurt (or not so sour one) you are all set to try this. Any vine vegetable like okra, bottle gourd etc can be added to this. You could also make urad dhal bonda and add to this kulambu. Try this out and enjoy a comforting meal.
Ingredients: Okra - cut into 1/2 inch pieces - 1 cup (I used frozen cut okra) Besan / Chick pea flour - 2 tbsp Curd/Thick Greek yogurt - 1 1/2 cups (can use lesser if sour) Turmeric powder - 1/4 tsp Oil - 1 tbsp Salt - taste
Method: Heat 1 tbsp of oil in a kadai and saute the cut okra until almost cooked. Grind the ingredients under make a paste adding little water. Add the ground paste to the kadai and fry until the raw smell disappears. Mix the besan with 2 cups of water without any lumps and add to the kadai along with turmeric powder and salt. When the mixture starts to boil add the whisked yogurt and let it heat for about 5 mins in the heat. In a small pan heat oil and add the ingredients to temper and pour over the kulambu. Serve hot with rice and a spicy curry.
Ingredients: Mushrooms - 1-8oz pk - cleaned and sliced thin Frozen peas - a handful Cinnamon stick - 1 inch Coriander powder - 1/2 tbsp Garam masala - 1/2 tsp Curd/Greek Yogurt - 4 tbsp - whisked smooth with a little water Coriander leaves - 1/4 cup Salt - to taste Oil - 2 tsp Freshly ground black pepper - 1/2 tsp Make a paste: Onion - cubed - 1/2 of a big one Green chilli - 2 or 3 Kasakasa / Poppy seeds - 1/2 tbsp Ginger garlic paste - 1/2 tbsp Almonds - 12-15
Method: Grind the almonds until almost fine powder. To that add the remaining ingredients to make a smooth paste. Heat oil in a kadai and add the cinnamon stick. Add the ground paste and fry for about 3-4 mins, until it changes little darker. Add the coriander powder, garam masala powder and salt. Reduce the heat to medium and mix in the whisked yogurt while stirring continuously. This way the yogurt would not curdle in the heat of the spices. Now add the sliced mushrooms and one cup of water. Cover and cook for 5 minutes. Remove the cover and continue to cook for another 5 minutes. Add the green peas and coriander leaves and simmer for another 5 minutes. Sprinkle with fresh ground black pepper and serve with rotis or pulao.
Here are the guidelines for the event:
