Tindora Rice

I miss 'Kovakkai' in Guatemala, but I get it sometimes from Mrs. Patel who has been living here since 35 + years and owns a farm near Coban.
The vegetable is so fresh and tender, I loved making Tindora rice and we enjoyed a simple lunch with Rice Vadams.

Ingredients:

Tindora sliced thin - 2 cups
Peanuts - 2 tbsp
Curry leaves - a few
Coriander seeds - 1 tbsp
Bengal gram dal - 1 tbsp
Red chillies - 4 or 5 to grind and 2 to season
Grated Coconut - 1/2 cup
Mustard 1 tsp , urad dal 1 tsp - to season
Oil - to season
Salt to taste
Cooked rice - 3 cups

Method

• Fry coriander seeds, redchillies and bengal gram dhal and coconut till golden brown and make a fine powder out of it.
• Fry the Tindoras in little oil till crisp and keep aside.
• Heat 2 tbsp of oil in a pan and allow mustard, urad dal, peanuts and 2 red chillies to splutter 
• Add the tindoras and the ground powder and ad curry leaves. Saute a little  and switch off the flame.
• Add the cooked rice and mix well with salt.
• Serve with rice vadam or papad.

Enjoy!!!

Poori Aloo - Tamil Style

Poori aloo is a dish that is served in many restaurants in South India.  Coconut Chutney is also served with  the same. I love both the combinations. Here is the recipe of the Tamil style Aloo that goes with poori.

Tamil Style Aloo Recipe :

6 potatoes medium size
ginger - a small bit
mustard - 1tsp
urad dal - 1 tsp
Bengal gram dal - 1 tsp
Curry leaves and cilantro to garnish
Tomato - 1
Oil - 1 tbsp
Green chilly - 3 nos.

Method

• Boil the potatoes and cut them into small cubes
• Heat a pan and add oil
• Once the oil is heated, add mustard, urad dal, bengal gram dal, ginger, green chillies and sauté
• Add chopped tomatoes
• Add boiled potatoes and salt 
• Add a little bit of water if the mixture is too thick
• Give it a boil
• Garnish with curry leaves and cilantro

Enjoy with Hot Pooris.

Badam Burfi

I love cooking for large gatherings and pot luck meals.  Since I love to cook, I always opt for very special dishes that I can enjoy cooking and serve them to my dear friends and family.
My joy knew no bounds when I was allotted to cook a sweet dish for the upcoming Holi party at the Indian Embassy.

The recipe given below will yield about 30 - 35 pieces

Ingredients - Almonds - 2 cups, Sugar - 4 cups, Safron - a pinch, cardamom - 2 tsp.

Method : 
Soak the almonds in hot water and blanch the skin, Rinse the almonds once or twice and grind them to a smooth paste. 
Add sugar to the paste and keep stirring in a medium flame until the mixture thickens. 
Add saffron, cardamom, 3 tbsp of ghee and keep stirring to form a lump and leave the sides of the pan.
Pour the mixture into a greased tray and cut into pieces. 

Enjoy!!!