A Foodblogger’s Meme Around the World

Tony has tagged for this simple great meme, thanks Tony. Here goes mine:

1. Please list three recipes you have recently bookmarked from foodblogs to try:

1. Pushpa's Strawberry Chocolate Upside Down Cake.
2. Daily Blog Girl Priya's Gobi Paratha
3. Saffron Trail's surpRICE Patties

2. A foodblog in your vicinity:

1. Gluttony is no sin

3. A foodblog (or more) located far from you:

Too many to write about, most of them are miles away!

4. A foodblog (or several) you have discovered recently (where did you find it?):

Saffron Trail ( Dont remember where i found it)

5. Any people or bloggers you want to tag with this meme?

Tony has already done the honours! Anybody who wants to take up can do it from here!

Vaadu Maanga / Maa Vadu / Tender Mangoes

Vaadu Maanga urugai can be had with plain curd rice or even just with plain rice. The early summer season is the season for these tender mangoes. Made this pickle over the weekend.

Things required:

Tender Mangoes ( Round) - 1 Kilo
Red Chillies ( Dried) - 30
Mustard - 50 gms
Salt - To taste
Castor Oil - To coat the tender mangoes.

Method:

First rinse the tender mangoes with plenty of water and then dry them in shade. Wipe off till dry then put then in a big container. Pour castor oil and nicely shake the container so that the tender mangoes get coated. Soak the redchillies for about 15 mins, then grind them to a paste along with mustard and salt. Add this paste to the mangoes and let them marinate for about 4 days.

Javarsi Vadaam ( Sago Papads)

Summer seasons were leisure seasons once upon a time, meaning during school and college days... of course it still is for those who are in that stage. But whatever be it, summer cannot pass through without making vatthals, vadams and maanga urugais...

This weekend I made some vadu manga/ maa vaddu / tender mango pickles and javarasi vadam/ sago papad.

I shall post the reciepe of the javarasi vadam here and then the vadu maanga in my next post.

Things required:

Javarasi / Sago ( Preferrably Big Ones) - 2 Kilo
Green Chillies - 1/2 Kilo
Salt - to taste
Lime - 10 nos.

Method:

Soak the sago over night with lots of water. Grind green chillies and salt add lime juice and keep aside. Put the sago in a big vessel and put it on the stove stirring occasionally. Remove from fire when it is thickened to a gravy state. Add the chilly paste and stir well. Let it cool. Now take a small laddle and pour it on a plastic sheet in an open place under the direct sun. Let it dry for one complete day. This is now ready to eat when deep fried in oil. This yummy tangy tasting vadaam can only be home made, because the store bought ones are very plain tasting.

The Javarasi Kuzh ( the pre vadam )

The Dried Vaadam



The Vaadam in the oil





The fried Vadam With Rice Sambar and Vadu Maanga!
The ultimate combo...

Green Juice!

Image Courtesy


Come summer and one needs to go to grab a glass of juice of some fruit...just to keep you going...
but this juice is not just related to summer but to health.


Image Courtesy

Oh No! Anything that tastes good is not good for health and vice versa!
But, VOILA! , this one does taste good and is unbelievably good for health, chk here and here too

Now to the making of juice, first day when I prepered it for my FIL, I didn't even dare to smell it for the fear of it...but what a waste! I had been missing the goodness of it till this day! Wow, its got a sweet fresh taste that tastes really good for an empty stomach in the morning.So refreshing that your day goes great!

Ingredients:

Wheat Grass : 1 Pkt. ( Approx. 100 gms)
Water : Desired ( Recommended 100 ml)

Method:

Wash the wheat grass and chop them and put them in a blender. Add little water and blend till smooth. Strain and serve this green elixir!


Variations:

Fresh Ginger or lime or even slices of carrots or apples can be added to the blender along with Wheat Grass.

This is my contribution to WHB to Kalyn's Kitchen.

PS: Will post my home grown wheat grass shortly!!!