Rasam Powder / Charu Podi

Today I was posting Rasam powder as I told. Our lunch will not complete without rasam. Rasam powder is the key ingredient for making rasam. We can make this and store it handy. Every time I prepare this powder and store it for 1-2 months.

you need

• Coriander Seeds – 1 cup
• Jeera – 2 Tbsp
• Chana Dal – 2 Tbsp
• Toor Dal – 4 Tbsp
• Blac Pepper – 2 Tbsp
• Fenugreek Seeds – 2 Tbsp
• Mustard seeds – 2 Tbsp
• Urad Dal – 2 Tbsp
• Dry Red chillis – 6 (as per taste)
• Curry Leaves – Few

Method :

• Take a dry frying pan and heat on a very low heat.
• Dry roast all the ingredients separately for 4-5 min on a low flamea . Keep it aside.
• Let them cool and then grind into coarse powder.
• Store it in an airtight container.

A Day Out with the Kids!

Today we went to Sandy Lake Amusement Park with our friends in Dallas,TX. It was really fun with a few rides. Mostly for younger kids, for a lesser price. Everyone had a fun time and that was little hot but its ok. Lasya and Dhruv had lots of fun running around (Dhruv is lasya’s friend) they got to ride a lot of rides. Our kids walked up to the sign at the bottom of a line and was correct enough to ride. The person operating the ride had some tape on the pole next to him that he was using to measure the kids. I think our kids enjoyed it!!. We were allowed to bring foods from home, Here are some pics!!

Train ride around the park.

Kiddie Boat Ride

Midge O Racer Ride

Pony Ride

Dancing Peacock

For the first time in my life i saw a peacock dancing…

Finally!!!

New look to my blog !!!I’ve completely changed my blog theme! so for the past few days, I’ve been working on what you now see. I realized that I was keep on changing the themes regularly. Anyways, I was in search of a easier and clean theme – may be this will be my final choice.

And of course do you like my new look?

And did I miss anything? If so, let me know. sorry if it irritates anyone.

Here is a little screenshot of what the theme looks like:

VEGETABLE CUTLET

I have tasted Vegetable cutlets many times in restaurants, but had never tried cooking it at home. Today I made vegetable cutlet and it was simply superb.
When I searched for Vegetable cutlets, I found many recipes non-deep frying version. I wanted to make deep fried version. So I followed Vahrehvah recipe with few changes. The final product was simply amazing.

Ingredients:

• Potatoes – 4 (cooked & mashed)
•  Carrot, beans, green peas– 1 cup (chopped)
•  Onion – 1 (finely chopped)
•  Green chillies – 3 or to taste
•  Ginger  Garlic Paste – 1/2 Tbsp
•  Amchur powder – 1 Tbsp
•  Coriander Powder – 1 Tbsp
•  Oil – for deep fry
•  oil – 2 Tbsp
•  Salt – to taste
•  Coriander leaves – few
•  Bread crumbs – 1/2 cup
•  Maida mixed with water – 1/2 cup

Preparation:

• Boil 1 potato and grate it. Make sure the potato is dry
• Steam cook 1 cup of mixed diced vegetables (Peas, carrot, beans etc)
• Squeeze Water from the vegetables  (vegetables must be as dry as possible) The pieces should be little bigger size
• In a non stick pan, add very little oil and season with cumin seeds
• Add little ginger-garlic paste and saute
• Add onions and fry them till they turn into golden colour
• Reduce the heat and add  chilly powder, coriander powder, amchur powder and salt per taste
• Fry the mix for a min and add the dry veges (squeeze out the water if any)
• Saute until the veges mix well with the spices
• Add a handful of cilantro and fry till the leaves wilt
• Transfer the dry vegetable content to the bowl of grated potato
• Mix them well and make balls. If you feel any moisture, add very little bread crumbs to absorb it
• In a bowl add maida,salt and required water to make a semi liquid batter
• Dip the balls in maida and quickly roll in bread crust
• After you coat all the balls, deep fry them in oil
  
• When the cutlets turn golden brown on both sides, take them out and place on a tissue to absorb the excess oil
• Serve with Ketchup