This recipe for Uppu seedai from store bought flour is quite simple, if one follows the instructions meticulously. This is the first Krishna Jayanthi that I am spending with my daughter, son in law and granddaughter whom I am visiting in the USA. I am not good at making sweets, let me confess. Perhaps because I haven’t tried them out much. (more…)
Recent Recipes and Posts
This recipe has appeared first on the blog Tangy Tales when fellow Food Blogger Aparna Parinam asked if I would do a Guest Post on her blog. I had been experimenting with different rasams, all using my homemade rasam powder, and looking at the fresh sliced pineapples on sale at my local grocers, I thought it high time I made the Festive Pineapple Rasam. (more…)
Eye-catching and flavourful cherry and grape tomatoes of different colours and some whole wheat pasta went into this easy and quick Rotini Pasta in Garlicky Burst Cherry Tomato Sauce. The sauce cooks quickly while the rotini is boiling, and the pasta is ready to serve in 15 minutes. Not much chopping and slicing required as the tomatoes are added whole. The cooking times below are assuming that the pasta is set to boil while the sauce is being prepared, and then the cooked pasta is added to the sauce at the end. (more…)
Cooking with cherries is fun. They look gorgeous, taste delicious (you can’t help popping a few into the mouth as you make the preparations, can you?) and manage to appear exotic all while being easy to work with. Except of course for pitting the cherries, which is not a happy task, though I can think of worse things to do (like prepping banana flowers for a traditional South Indian curry). The Fresh Cherry Mint Chutney was worth the little effort needed to pit the cherries, with its sweet and tangy taste and the light flavour of the orange coming through. (more…)
A foodie’s happiest times are when the berries are all around in abundance, gorgeously coloured: sapphire blueberries, startling pink strawberries, ruby red cherries, like jewels waiting to be snatched off the shelves in the grocery store or the farmers market. Deep red cherries are the hero of this so easy to make Cherry Compote Yogurt Parfait with Granola. It won me lots of brownie points at home. (more…)
I have been admiring these lovely fresh cherries that I don’t readily get in India (and when I do, only at astronomical prices) and trying to think of a suitable recipe to showcase their sweetness. This easy homemade cherry compote was just asking to be made, and it is so versatile, I’m going to be using it everywhere. Drizzle it on a pancake, slather it onto bread for a sandwich, spread it on a fruit pizza, spoon it on to ice-cream, have it with yogurt – or just eat it straight from the bowl, the possibilities are many. (more…)
Rice based salads make a great summer’s day lunch: easy to put together, refreshing and and nutritious. And not just summer, its warming on a chill winter evening and just right when its pouring with rain. The Brown Rice Salad with Roasted Tomatoes and Asparagus that I made last week was delicious and everyone at home loved it. It is a versatile salad and you could make it with vegetables of your choice. (more…)
At first glance, Shaheen Peerbhai’s (who blogs as Purple Foodie) Roasted Pumpkin Labneh Buckwheat Salad with Pomegranate and Rocket leaves sounds like a cosy winter salad. It is however a light and refreshing summer type of salad with some unlikely ingredients coming together with a medley of colours and flavours. (more…)
Though the heat of the summer has been blistering, making it difficult to enter the kitchen, yet the season has its compensations. Bright green raw mangoes can be turned into so many tasty recipes, each being quick and easy to make. Raw Mango Rice or Mangai Sadam is a favourite with its sharp and tangy flavours. (more…)
It is Sri Rama Navami today and as I sat with my mother yesterday, I asked her for the recipes for the traditional dishes she always made for this festival. The Hindu festival of Rama Navami is in April when summer is just beginning (though this year summer has shown its force since February) and the festive feast seems to be tailor made for the hot weather. Every item is cooling and refreshing. Panakam or Panagam is a traditional item in the food prepared on this day, and is easy to make.
A glass (or two) of chilled panakam is great for quenching thirst. With the flavours of cardamom, dry ginger (sukku) in the jaggery water, it is tempting to drink this throughout the day, and then to make it again and again on these hot and humid days. You might like to read this interesting article I came across, in The Hindu on the health benefits of this ‘cool energy drink’.
I have made the Panakam just according to my mother’s recipe, however as an option, lemon juice could be added – about 1 tablespoon for 1.5 cups of panakam. Pepper corns may be powdered and added to, to give its distinctive flavours – about 1/4 teaspoon of pepper for 1.5 cups of the panakam. A pinch of edible camphor would enhance the flavours, but take care to use just a little as the taste can be overpowering.
Rama Navami is a Hindu festival, celebrating the birth of Sri Ram, the 7th avatar of the God Vishnu. When we were growing up, at Kharagpur in West Bengal, it was an occasion for all of my parents friends to gather together and cook and enjoy the grand lunch. The thirst quenchers were the panakam and the neer mor (spiced buttermilk), and another cooling salad was the one with cucumber and moong dhal, with green chilli and coriander leaves. There would be a kheer or payasam, a sambar and tasty vegetables, rasam of course, by the gallon, and fried papads. My father and Ravikumar’s father, Manian uncle would make their famous Badam Kheer instead of a standard payasam. All in all the food that day was a feast for the Gods, though it was we mortals who tucked into it with gusto.
The house would have been scrubbed and cleaned all over the previous day. Mango leaves would be strung across the main entrance, and early in the morning, my mother would wash the area outside the front door and lay out wonderful designs called kolam or moggu with rice powder. I would do my small bit, adding dots wherever they were required. The house would be fragrant with the scent of flowers and incense and all the aromas from the kitchen.
Here is my recipe then for the easy to make panakam. I hope you enjoy making and having it!