My Amma makes delightful variations to the ordinary dishes, turning them into healthier, tastier versions. Her suggestions have always turned out perfect, such as adding sprouted lentils to idlis, dosas, or curries, adding a different spice to a dish which otherwise we dont think about. I must say my taste in food is/was inspired a lot from my mother. We both like spicy food, and garlic, share the same passion for tea, and have a great addiction to watch Food related programs on TV or articles on newspapers, she has a nice collection of recipes , some she wrote from the TV programs, some paper clippings, ...there is a sweet memory whenever I remember about her recipe collection, and that is, she never leaves even the simplest of recipes (the ones which come while they show the advertisement for a Pickle Masala brand) which she jots on whatever piece of paper she finds and writes with even the smallest pencil she could find when the narrator tells the recipes on TV.
One another amusing thing I remember is , how my brother comments on m mother's dedication to jotting down recipes, but never actually preparing anything from her collection of books :-) ... Actually I was the one who once referred her collection and made
Pressure cooked Caramel Custard and my mom was so happy and overjoyed that she made me do this every time I used to come home for vacation from college. She used to tell that , Caramel Custard is your dish and your brother eats it only when you prepare (she never tried preparing it though ;-)
.....We still share recipes over phone and she is always very curious as to what all I make for V here :) I miss the fact that I was never able to cook anything properly before marriage, and I haven't yet got a chance to display my cooking abilities to her now after marriage because the only time I could spend with her , she wanted to cook something for me ....I am hoping I could make up for that sometime soon......
Let me share the recipe with you, this is also a great recipe to use up any left over Idli/Dosa batter: The batter for this dosa is the same as that for
Adai dosa. I also had some left over plain dosa batter. The only addition I have made is to add lots of coriander and a bunch of Curry leaves and Onion powder, ginger powder (you may add minced ginger, it gives a real nice taste when you bite ginger in the dosa) to give a different taste. V loves it with a very simple
Potato gravy I prepare .
I was drooling at what my Marathon buddies have cooked in their blog, am gonna check them again :) Here are their links:
1)
Siri, 2)
Srivalli, 3)
Ranji, 4)
PJ, 5)
Curry Leaf, 6)
Medha,
7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,
13)DK, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,
18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,
22) Kamalika, 23)Pavani,>,24)Karuna,25)Roochi
We had purchased frozen Edamame during our grocery shopping last weekend. I was looking forward to incorporate it in our food for health benefits. Edamame is a Japanese preparation of baby soybean in the pods, for further information please refer : http://en.wikipedia.org/wiki/Edamame
I was inspired to buy Edamame after seeing one of Alton Brown's show on Food Network on Edamame. I decided to make mine and V's all time favorite soup : Sweet Corn soup with Edamame as addition. To make Sweet corn soup, I prefer to buy the canned version of sweet corn cream style, add a little water , some veggies like cabbage, green chilli, and ofcourse Edamame.
I added 50:50 portions of the cream style corn and water along with the veggies, salt and pepper, 1 tablespoon of vinegar, simmered it , and under low fire, for 20 minutes. Served it with Broiled Cheesy Garlic Bread, the recipe for which will be posted in the next few days :)
