Weekend Gardening - Mango Trees In Our Backyard
May 19th, 2007Come summer, one finds a lot of mango flavor in our cooking, adding color, a tangy twist and a hint of sweetness to dals, curries, pachadis, pickles, salads, drinks, smoothies or desserts. We literally eat, drink and live, different varieties of mangoes not only from trees grown in our backyard but also from the farm in our village (ancestral home).
Our backyard is completely covered with mango and coconut tree branches and this summer the mango trees, are in full bloom, laden with 3 varieties of mangoes, suvarnarekha (lalpari), rasalu and kothapalli kobbari.
The king of fruits happens to be our family’s best loved fruit and when its home-grown, freshly plucked off the tree (I just can’t describe the pleasure of plucking a mango right off the tree), still raw and green and placed in rice containers or hay stacks to ripen to a rich golden hue, its all the more treasured and relished.
The other day, I was able to capture an image of a snake sliding off the mango tree into the nearby rocks.
Vankaya Kothimira Vepudu - Brinjal-Fresh Coriander Stir Fry
May 17th, 2007Lakshmi of Veggie Cuisine started a monthly food blog event, Regional Cuisines of India (RCI) where each month one regional cuisine is showcased. This month RCI is showcasing Andhra Cuisine, which is being hosted by the lovely Latha of Masala Magic. It is in events like this, one can find some traditional hard-to-find culinary gems from the myriad cuisines of India and its a feast to see the round-up at the end of each month.
For this event, I intend to blog a few simple Andhra recipes. I am a brinjal lover. Alright, all you brinjal haters, let me tell you, when cooked right brinjal is the best tasting vegetable around and you would regret having missed out on relishing this vegetable. Believe me and try brinjals, its worth it, once in a while, atleast.:)
Today’s brinjal stir fry dish needs very few basic, freshest of ingredients, brinjals, coriander leaves, ginger and green chilli and a touch of asafoetida. Though it lacks the looks, its very satisfying on the palate. With warmth written all over, subtly spiced and a touch of sweet flavor elevates what might otherwise be just a plain simple stir fry. Makes a great side with rice and a dal dish and remember, the key is to serve this modest appearing dish hot off the stove when the brinjals are still warm and to chose the tender brinjals, ensuring its not a bitter variety.
Vankaya Kothimira Vepudu Recipe
Prep & Cooking: 30 mts
Serves: 2-3
Cuisine: Andhra
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1/4 kg purple brinjals, slice them thin lengthwise
big pinch turmeric pwd
1 tbsp oil
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
3/4 tsp cumin seeds
big pinch asafoetida
12-15 curry leaves
Make a coarse paste:
1 small bunch coriander leaves (half a cup)
3-4 green chillis (adjust)
1″ ginger
1 Heat oil in a cooking vessel. Add the mustard seeds and let them pop. Next add cumin seeds, curry leaves and asafoetida and toss about for 8-10 seconds.
2 Add the brinjal slices and combine well with seasoning. Add salt and turmeric pwd and cook for 3-4 mts on high heat stirring continuously.
3 Reduce heat and cover with lid and let the brinjals simmer for 10-12 mts. Stir inbetween.
4 Once the brinjals are almost cooked, add the ground paste and adjust the salt. Combine well and cook uncovered on low heat for another 10-12 mts.
5 Garnish with fresh coriander leaves and serve with hot rice.
Note:
If you don’t have asafoetida on hand, add 2 crushed garlic flakes.
My entry to Lakshmi of Veggie Cuisine RCI food blogging event hosted by Latha of Magic Masala.
Reliance Fresh And Summer Salads
May 15th, 2007Satish can live off salads 365 days, literally. Unfortunately we don’t get lettuce which is his favorite but I try my best to get some, thanks to my chef friends who get fresh lettuce from their regular suppliers.:)
With the recent opening of Reliance Fresh in Vizag, I have been able to find some vegetables like purple cabbage, brocolli, zuchini, parsley, red and yellow peppers and fruits like grapefruit, green apples and Australian grapes, to name a few. These were never available at any of the grocers in Vizag till a few months ago but thanks to Reliance Fresh outlets, I do find them on their shelves ’sometimes’ and not on a regular basis.
At Reliance Fresh (RF), I find that the stock is not always fresh (especially the greens which are shrivelled and limp), hardly any range and lack of quality expected of this huge conglomerate, Reliance Group. Till the old stock is cleared, they don’t use the fresh arrivals. Obviously even the fresh produce would be old stock as they are put up usually a day later. My overall shopping experience at RF isn’t very satisfactory.
I prefer to buy the regular fresh vegetables and greens at the rythu bazaar (farmers market) and go to RF only to pick up vegetables/fruits which are usually not available at the rythu bazaar. I picked up some red cabbage, red, yellow and green peppers and pineapple at RF to prepare salad. Over the week, made salad with two different types of dressings. Simple to prepare, delicious and with a glass of buttermilk/juice, a complete meal.
Salad with ginger-honey dressing recipe
Chop one each of red, yellow, green peppers, onion, red apple, 2-3 baby corns, 1/2 cup cabbage and few green seedless grapes. Whisk together 1″ grated ginger, 2 crushed garlic cloves, 1 tbsp lemon juice or vinegar, 1 tbsp olive oil, 1 tbsp honey, 1/2 tsp soya sauce and pepper to taste. Combine this dressing with the chopped vegetables and fruits. Chill and serve.
Salad with honey-mustard dressing recipe
Chop one each of red, yellow, green peppers, one onion, one apple, 2-3 baby corns, 1/2 cup cabbage and 1/2 cup pineapple pieces. Whisk together 1/4 cup low-fat mayonnaise, 1 tbsp mustard pwd, 1 tbsp lemon juice, 1 tbsp honey and pepper to taste. Combine this dressing with the chopped vegetables and fruits. Chill and serve.
courtesy by...
SAGAR RESTUARANT
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Sagar Restaurant offers an extensive choice We provide 100% halal meat.of traditional Bangladeshi, Pakistani and Indian cuisine together with new mouthwatering recipes, but if you have a preferred dish that isn't on the menu, please don't hesitate to ask the management who will be more than happy to have our chef specially prepare it for you. |
Jamaica, New York 11432
PHONE: 718-298-5696
718-657-2855
718-213-4338(for catering only)
Web Site: www.sagarfood.com
