After a long time...

Thanks to my friends for being patient and asking me once in a while about my blog.Itz been almost eight months since my last post...Eventhough I started writing for a few times in the past,i couldn't bring myself to finish it and i still cannot bring myself to accept the fact that my beloved grandmother is no more with us.I can never forget her image during her final days.
Starting with my wonderful trip to Yosemite with my dear husband till the loss of beloved grandma,i encountered almost all the possible emotions.
I was sitting nearby her thinking about the wonderful moments i had with her for i dont know how long and she was laying there without even a trace of movement.A mother of eight children,she was a witty and smart lady with a vibrant knowledge.She was a passionate cook,an elegant crafter and a lovable person.I think Perseverance is what kept her going through the tough times and the sufferings she encountered.She used to tell me cute and short stories for almost everything saying that it never occured to her to share them with her own children when they were young.
She was 63 years older than me and yes we had quite a few disagreements between us and yet we were able to get along very well.I have always considered myself as her favourite grandchild.Once I was explaining to her about how computers work with internet connection and told her that people can see or hear each other across the globe.Some years later when i was discussing a problem with my mom,grandma interfered and suggested me to use the video conferencing through computers...I was literally standing there with my mouth agape in total surprise at that 83 year old lady who came up with a solution within a matter of seconds..From telling me how to maintain a work relationship with my male friends till convincing me to marry K when my other family members were kind of thinking about sending me across the globe,there were numerous occasions i watched her with utter surprise.Being with her i learnt a lot of things..and along with her memories ,those things will always be with me guiding me.
I should share one thing else i will go sick.During her final days,I was helping my mom to clean my grandmother(she is my mom's mother-in-law)and as mom patiently continued cleaning the wounds,i could not tolerate the smell and got out of the room.A minute later when i returned my mother was still working with the same care and affection without even a tiniest reaction in her face.God knows how many times she did this during those days and everytime with the same care and affection.I was so ashamed of myself for being intolerant and i can never forgive myself for that.But I was and am still so proud of my mom for taking care of her in such an endearing manner.She took good care of grandma all those years but the finals days should have required a lot of endurance and patience coupled with passionate affection.I am ashamed to think of myself as her favourite grandchild for my mom was there standing beside her affectionately caring and feeding her while i ran out like nobody.When I heard that grandmother passed away after having her last sip of her meal from my mom,i was overwhelmed with various emotions.This post and the blog is dedicated to my wonderful mother and my great grandma.

Crazy with Avacados

Thanks to my maami(aunt),this is an amazing fruit i got used to after coming here.Filled with mono unsaturated fat which lowers cholesterol and antioxidants,it is so healthy.Other than using in salads,thanks to my friend sowmya i tried thugaiyal and it was a good accompaniment to have with rice.
One day,i made idli and intended to make some chutney.When i saw inside the refridgerator all i had was 2 avacados and 2 carrots.I just wanted to make the carrot chutney but there was not enough.I half heartedly added the avacado to the chutney and Hurray...the chutney was so good and an instant hit.This is a great side dish for idli,dosa,dhokla,rice....This is a healthy food you can make instead of the coconut chutney.It can be used as a dip too.

Ingredients:
1 ripe avacado
2 carrots chopped or grated
1/2 of a medium sized onion
1/2 tsp mustard(kaduhu)
1 tsp of black and bengal gram dhal
(udaicha ulutham paruppu and kadalai paruppu)
3-4 dry red chillies(milahai vatral)
1 1/2 tsp salt

Heat a tablespoon of oil,add mustard,dhals,chillies and asafoetida in the same order after the mustard crackles.When the dhals slightly change their colors,add the onion and carrots.Saute until the carrots' color start to change.Remove from fire and let it cool for 3-4 minutes.In the meanwhile remove the outer skin and the pit of avacado.When the carrots are cool,grind them along with the avacado with the salt.If u want a thick dip,have it as it is.Or add 1/4 cup of water.Enjoy!
This is my second entry to WBB.

idli with avacado chutney and milahai podi

Almond ,date cake with honeyed raisins and walnuts

I wanted to try an eggless cake with spices and nuts and i read in a vegan site that both flaxseeds and bananas can be substituted for eggs.Two ripe bananas were in my refridgerator for the past one week and i was thinking of baking.I really was in the mood for baking and here is my Almond,date cake with honeyed raisins and walnuts.I added some cinnamon and nutmeg to give a woody flavor.

After 15 minutes of work and 25 minutes for baking,the outcome was quite pleasing and satisfying.The cake was good,moist and springy.It is a good thing to have as during a lazy weekend morning with a cup of coffee or remove the edge part,cut two slices,sandwich them with whipped cream mixed with sliced strawberries,pour some on the top as well and u have got a wonderful dessert.......

Here is the recipe,
2 ripe bananas,
1 tbsp baking soda,
1/2 tsp baking powder,
1 cup oil,(u can use melted butter too)
1/2 cup milk,
1 cup of sugar,
1.5 cups of all purpose flour,
1/4 cup of powdered almonds(i used trader joe's almond meal)
1/4 cup chopped dates
and
1/4 cup of raisins and walnuts
( soaked in 1/2 cup of honey for 15 minutes)

1 tsp of cinnamon and nutmeg each(u can use allspice powder too)

I whisked the bananas into a smooth paste,added the almond powder,baking soda and powder.Beat it until fluffy,add the oil,sugar and then the flour.Blend them well using the whisk.Then add the milk if its is tight.(It was tight for me).Beat until the mixture blends well and becomes flowy.

the mixture

Spread the chopped dates and pour the mixture in the greased cake pan,pour the honeyed mixture on top carefully.
Preheat oven to 350F.Bake for 25-30 minutes until the inserted fork comes clean.

fresh out of the oven

the cake

I am submitting this as my entry to WBB#12 Spice It Up.

Jack fruit seed kulambu

I simply love jackfruits...the very sight of that fruit makes me happier.I have the beautiful memories of having jackfruit with honey and jaggery with my amma(mom) and paati(grand ma) in the olungai at our home back in srivilliputtur.Olungai is the pathway that connects the hall and the backyard.When the jackfruit season is over,we used to eat the roasted and steamed palaakkottai(jackfruit seed) seasoned with salt and chilli powder.It was a delicious and filling snack.My Paati loves jackfruit too.But she used to say she had left it in kaasi(varanasi-a holy city in northern india).Some people say that if someone can leave three things they love so much in kaasi(they should never touch them again),they are strong enough and good things will happen to aid their strong will.
Well,coming to the point,palaakottai kulambu is one thing i love.The seed is not sweet like the fruit and it has its own unique taste which combined with the tamarind and seasonings give a good flavor.I really wanted to participate in JFI-jackfruit and i did try to find a jackfruit.Wherever i find the word grocery i marched right inside and asked about jackfruit.I even tried the produce market and the fruit has been sold out.Maybe i didnt try enough.
Anyhow,I patted myself with a "better luck next time" and determined to post an article.Here it is ....without a photo.
Here is the palaaakottai kulambu recipe,
Take 9-10 jackfruit seeds,slightly roast them.Boil one and half cups of light tamarind water along with sambhar powder,the jackfruit seeds,salt,turmeric and asafoetida.After 5 minutes of boiling,remove from fire.
Thiruppumaruvathu/thaalipathu are the prevailing words for seasoning in tamil.
Well for thiruppumaara/thaalikka,take mustard seeds,bengal gram ,black gram seeds,a pinch of fenugreek seeds,asafoetida,4-5 dry chillies and curry leaves.
Heat oil and add the ingredients in order and put them in the kulambu.Boil for a minute.
Here is the palaakottai kulambu.

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