Category: Recipes

My diamond earrings

Share one of the best gifts you’ve ever received.

When my  paternal grandmother passed away I was studying in 5th grade.

After the 13 days of rituals  my grandfather distributes  my grandmother’s jewellery among the family members. That’s how I got the diamond earring.  It’s precious  not to value the diamond but the relationship we both shared.

Sarvaguṇasampanna

If there was a biography about you, what would the title be?

. Sarvaguṇasampanna, which literally translates to “possessing all qualities” or “well-rounded in all aspects.”.
Explanation:
“Sarva” (सर्व): Means “all” or “everything”.
“Guṇa” (गुण): Refers to “quality” or “attribute”.
“Sampanna” (संपन्न): Indicates “possessing” or “endowed with”.

The photos I have uploaded are of some of the work I have done.

Reverse Glass painting
Reverse Glass painting
Vil pathi/ Bow
CD covered to decorate pieces

I could invent new  recipes.

The most important invention in my lifetime.

My family loves eating a variety of cuisines. My grandmother from both sides was a great cook. Next comes  my mother who will be  80 years old in a few months. She is a great cook . My mother-in-law was a great cook. We all live in Dubai. Every weekend in the month we used to have friends visiting us with their family, to have my mother -in-law food. Seeing them I got interested in cooking.

My mother-in-law
My mother
With my Grandmother
At Dubai Sai centre

At an exhibition in Chennai before Covid.

TOMATO METHI LEAVE SAMBAR   .                           Ingredients: -Tomato—                    1 big Methi leaves—           1 cupTuvar dal—                ½ cupTamarind—               small lemon sizeTurmeric—              ½ teaspoonRed chilli pwd—     1 ½ teaspoonChanna dal—         1 tablespoonCoriander seeds—   1 tablespoonFenugreek seeds—     ½ teaspoonJaggery—                   1 teaspoonMustard seeds—      1 teaspoonoil—                            2 teaspoon.    Method :-        Pressure cook tuvar dal. Soak tamarind in a glass of water. Cut tomato into big pieces, wash the methi leaves well. Remove pulp from the soaked tamarind. Take a deep pan, pour in the tamarind pulp, add tomato pieces, turmeric,salt and jaggery. Cook the tomato but see it doesn’t turn massy. Heat 1 spoon oil in a pan, fry the channa dal, coriander seeds and fenugreek seeds till it becomes red in colour, cool it and powder all the fried ingredients with red chilli powder. Add this to the cooked tomato gravy. Allow it to boil, then add in the methi leaves, mix it well let it cook for 2 mnts. Now add the cooked and mashed tuvar dal and bring it to boil, but off the heat. Heat the remaining oil in a pan , add mustard seeds, when it splutters remove from heat and add it to Tomato- methi sambar. Enjoy this different but simple sambar.

Tomato Kandi

A simple cuisine, kootan that I  learnt from my mother-in-law. The ingredients used to make it usually will be available in every home.

Ingredients

Curd —  2 cups.                        Tomato –1.                                    Rice flour –2 tbsp.                       Oil — 2tsp                                      Salt–  3/4 tsp.                              Turmeric pwd — 1/4 tsp.                Chili powder — 1/2 tsp.                   Jaggery — 1/2 tsp                         Mustard seeds — 1/2 tsp.          Water — 1 cup

Method

Cut the tomatoes into small pieces. Stir the curd .  Mix the rice flour in 1/2 cup of water. Heat a  vessel, fry the tomatoes in one tsp oil in low heat.Next add turmeric powder, Salt and chilli powder. Stir for a minute . Add water and close to  cook for 4-5 minutes in low heat.Next add rice flour, mix everything together. Lastly add the curd and allow it to boi for 2mnts. Put off the heat. Heat oil in a small pan , add the mustard seeds when the mustard seeds crack. Add this Kandi. Tomato Kandi is ready.

Sabudana Khichdi

Sabudana is tapioca pearl.In South Indian we make upma.Upma is usually made of Rava/ sooji  or broken wheat. Sabudana khichdi I think is an option for upma in the North Indian.

Ingredients

Sabudana/ tapioca pearl –2 cups Potato  —   1                           Tomato —   1                                  Peanuts — 2tbsp.                        Green chilli — 3.                          Ginger —1//2 inch cut into small pieces                                              Oil— 3-4 tbsp                             Salt— 3/4tbsp.                             Few curry leaves

Method

Rinse the sabudana very well in water. Then soak the sabudana for 2 hours  After the sabudana has soaked well enough, check if they have become soft. Meanwhile boil the potatoes, peel off the skin and cut it into small pieces.       Heat a kadhi or a pan and pour the oil. Next add the cut ginger and green chilli, saute them.Now add the peanut and      saute them for 2mnts.Next tomato and saute them for a minute. Now add potatoes and cover cook for two minute.Next add the soaked sabudana,add salt and mix everything together and place the lid. Allow it to cook for 5mnts in lower heat. Sabudana khichdi ready.