Chowchow(Chayote squash) thugaiyal

Here I am with another recipe of my mom.I used to hate ChowChow or chayote squash.Whether its the thorny outer skin or the taste,i dont know..somehow i didn't like it until my mom found a wonderful way to make me eat it.Yep,she started making chow chow thugaiyal.Now-a-days i even like the chow chow poricha kootu.Chow Chow puli kootu was another way my mom followed to make me eat it..will write about it another day.The truth is I have started craving for my amma's kootu's.
Well,here is her thugaiyal recipe.

Ingredients:

Chow Chow(chayote squash) - 1 medium sized(peeled and cut into small pieces)
Tamarind(lime-sized) or
Tamarind paste - 1 Tablespoon
Shredded Coconut - 1 Tablespoon
Mustard seeds - 1 Teaspoon
Black Gram seeds - 1.5 Teaspoon
Bengal gram seeds - 1.5 Teaspoon
Red (dry) Chillies - 4 or 5
curry leaves - few

Heat a spoon of oil in a skillet,put mustard seeds and when it starts crackling,add asafoetida(perungayam),turmeric powder,black and bengal gram seeds(ulutham paruppu and kadalai paruppu.)When it starts changing its color,add chillies,coconut and curry leaves.Roast the chow chow pieces along with them.Let them cool for sometime and grind them all into a smooth paste with tamarind paste and two teaspoons of salt using very little amount of water.Now the chow chow thugaiyal is ready to be eaten.
I poured the tamarind paste in skillet while roasting and added half a bunch of cilantro(kothumalli) for the flavor.
This thugaiyal tastes better with plain rice,curd or lemon rice and with idlis.



chow chow thugaiyal with brown rice and asparagus curry

A Visit to my Husband's alma mater-UC Santa Barbara - A Trip Down Memory lane

On this weekend,we went to my husband's alma mater-University of California Santa Barbara.


The view of the lagoon from the university center

A University situated on the beautiful coastline of the pacific ocean.The beautiful landscape,the buildings rising from the bedside of the lagoon,the lively town....everything was a feast.Even the trip to the university was so beautiful that we were travelling along the pacific coastline on one side and the dashing californian mountains on the other.


The Pacific coastline


The central tower and its reflection in the lagoon

The weather was also very pleasant.We-(me,my husband and his parents) had a great time there.With the M.S.Subbulakshmi's great annamacharya renditions on the background,we enjoyed a drive which pleased all our senses.
One trivia I learned about UCSB was it has bicycle lanes paved all over campus and one of the highest density of bicycles in the country.The bicycle racks were each different from the others.
A trip down his memory lane,my man was all about his college days....


The central tower


Another view of the lagoon

An utterly enjoyable experience full of fun during which we,all of us,even made up a poem....
Here it is :)

santa barbara veeduhal
malai mael koduhal
oorvalam pola kaaru
therke pohuthu paaru
uyare malaimuhadu paaru
manasil inba aaru
inge kadalalai mothum
kaatralai meniyai thazhuvum
ithu iyarkaiyin aanantha kolam
athuthan ennavar kalloori kaalam

Masala Chai

Eventhough I like Chai,I was not a huge fan of chai when i was in India.My family especially my father likes my strong ginger tea very much which we have occasionally but we take coffee normally.After I came here,thanks to my sister-in-law(she hates coffee),i got used to evening time tea ceremony.Eventhough we both like indian chai most,we used to buy Trader Joe's Earl Grey and Irish Breakfast tea bags.
After some time, reading about all the goodness of loose tea leaves,I started buying loose tea and there started my journey for a perfect chai.I even tried these indian chai bags along with the loose tea.But somehow i was not satisfied.After trying out different things,atlast i was satisfied with this recipe of mine.Even though it involves some effort,the result is quite satisfying and of course an evening with a cup of masala chai is always a treat.
Here is my recipe,

Tea leaves - 1 and a half Teaspoon
Cardamom pieces
(aelakkai) - 2
Cinnamon powder
(pattai) - 1/4 teaspoon
Cloves(kraambu) - 3/4 pieces
Pepper(milahu) - 2-3 pieces
Ginger(inji) - a small piece
Dry ginger powder
(sukku) - 1/4 teaspoon
Water - 3/4 cup

Boil the water,add ginger.When the water begins to change its color,add cinnamon powder,dry ginger powder.Then add the tealeaves and let it boil for 2-3 min.Add crushed pepper.Then add 1/4 -1/2 cup of milk.Boil for some more time and add powdered cardamom and clove pieces.Let boil for a minute.
Drain them into a tea cup and here is a hot cup of chai!If you want it more flavourful and strong add the sugar and let boil for 2 more minutes.
You can add some fresh mint leaves if u like.I made it for two people and here is the picture.

Masala chai with its ingredients

In-Law's Wedding Anniversary

Today,my husband's parents are happily stepping into their 33rd year of togetherness.
We are so happy to be with them this year.We made my mother-in-law slid the ring we presented them into my father-in-law's finger.It was fun.
HAPPY WEDDING ANNIVERSARY TO MY DEAR IN-LAWS!

Welcome to my page

I am from Srivilliputtur,the birthplace of Sri Andal,a great poetess/goddess.I was nurtured,taught and moulded by the wonderful mixture of tamil traditional culture there.I am a vegetarian who simply loves food adore the art of cooking,baking and presenting food in an effort to please both the taste buds and eyes.
My mom used to say that every thing you carefully prepare with love and affection as offering to others will never taste bad.Being in the internet world,this blog is my attempt to share the signature recipes of my paatis(grand ma) and my amma (mom) and my fond memories and experiences.I firmly beleive that this will give a meaning to their dedication for the art of cooking. I have added to this eclectic themes from cuisines around the world while retaining the Indian soul in every dish.Due to my husband's help and my sister-in-law's encouragement,here it is....

My First Post - Amma's MysorePa
Whenever I think of Deepavali MysorePa is the first thing that comes to my mind.A few days before deepavali,during a nice evening ,the pleasant aroma of mysorepa fills the entire house and we will get ready for deepavali and the array of bhakshanams that will be in our evening snack plates in the forthcoming days.Everytime she makes it perfect in every aspect - the yellowish brown color,the texture and it will melt in your mouth the instant you put it in your mouth.Here is her recipe,

Ingredients :

Powdered sugar - 3 cups
Water - 1 cup
Freshly prepared
and hot ghee - 1.5 cups(melt butter in stove or use microwave)
Milk - 2 tablespoons
Bengalgramflour- 1 cup

In a nonstick or a heavy bottomed vessel,boil the water,when small bubbles start to form pour the sugar.When the sugar fully disappears,put the milk in small amounts and remove the semi white residue that forms with a spoon(this step is optional).In the meanwhile ,sieve the flour,roast it very slightly.Put the flour into the boiling sugar solution at once.You have to be careful here and stirring continuously.When the flour is thoroughly mixed (it will take only a minute),pour the hot ghee slowly while stirring continuously(you can do it alone if you have the skill and confidence or you can make your sweet husband do it!),the ghee should fully mix with the flour.Stop stirring when the mixture starts to rise slightly and tiny bubbles form at the sides.
Immediately pour it in a well greased plate and level it.(if it came perfect you need not level it on your own).Let it be for 10 minutes.Cut shapes using a knife and let it cool for another 10 minutes before it melts in your mouth..
In my opinion,the flawless hot and fresh ghee is what does the magic.
Here is the picture after my trial.Eventhough it lacked my amma's kaimanam(the special touch of her hand),it came out quite good.