Healthy conversation, gift parcel with some yum food…

Wednesday 17 November 2010 | Posted by Kishi | Chutney,Food,Indian Cooking

When your profession is all about cooking, you are expected to cook for everyone – family, friends, peers.  So when someone cooks for you it’s a blessing in disguise. Puja and Sarath were gracious to invite. Nothing can beat a healthy conversation, gift parcel with some yum food, right?!

Puja is a health freak, (she will kill me for this) health enthusiast highly well-informed about diets, workouts and organic produce. A friend I learn a lot from esp. coz she spends half her time in Delhi and the other half in the hills exploring them. She works with Chirag and Kilmora and the whole conversation from organic fruits to berries to the herbs makes me want to travel with her. Oh did I also tell you the couple loves travelling and Sarath always gets me a little “food” parcel from places he visits! It’s a blessing to have friends who care for you and love.

So coming back to the topic where we started, she made some tomato chutney, green coconut chutney, sambhar and soft melt in mouth idli’s. We were joined by another dear friend Reshma (another food enthusiast and runs a company called earthy goods)They make some of the most amazing jams and if you are into organic natural stuff, you will even love me more for letting you know about them. Do check out there Earth Store for some lovely gifts you can gift your friends this season.Untitled_061

 

Here are the quick recipes as told by Puja

Pudina-Coconut:


SUPER Easy . Fry some green chilies and pudina (mint) in a small bit of oil. Add some roasted channa dal. Grind this with some coconut and tamarind paste and salt. Garnish with tadka of hing, mustard seeds, urad dal, kadipatta and chilli.

 

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Tomato-Onion
Fry some sambar onions (you can use normal onions if you don’t have), tomato, chilli with some hing till well cooked.. Let cool. Add tamarind paste and 2 cloves of garlic when grinding the tomato chutney. Tadka of Mustard seeds and hing and kadipatta

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Sambar:
Boil a bunch of veggies (ghiya, mooli, carrots,)with tur dal – don’t forget to add a few methi seeds and turmeric. After it is boiled, add a couple of tablespoons of sambar powder (MTR, 777, etc), some tamarind paste and give it a boil. Sauté some sambar onions in ghee and add. Tadka of mustard seeds, hing, kadipatta, chillies, etc.

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Idli:
1 cup Urad Dal;
2.25 cup Idli Rice
a teaspoon of methi
a cup of cooked rice optional.

Soak the urad and rice separately overnight. Grind the urad first superfine. Add the cup of cooked rice at this point if you want. Add salt, add the soaked rice, and grind fine. Let it ferment for about 6 hrs (you may need to put a shawl or something over it to keep it warm and happy in cold weather). Add the mixture on greased idli molds and Steam for about 10 mins.

 

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burp! Eat more!!

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For desserts I took some red currant lemon poppy muffins which were enjoyed with ginger tea made by Sarath as he claims he makes it better than Puja:)

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