Vendakkai Thayir Pachadi/ Spicy Okra in yogurt sauce/ Bhindi Raita

I had a lot of veggies in the fridge the other day. But there were very few veggies 2 of each type and I had a handful of Okra. So I decided to make a festive menu with all the veggies on-hand. And I ended up making Sambar, rasam, 2 curry/poriyal varieties, appalam, and my all time favorite Okra raita.

It is a very simple and easy recipe. My mom makes it very often and of course she makes it very delicious too. Here is how I made it.

Ingredients:

Okra - About 8-10 small sized ones
Oil - 1/2 Tbsp
Mustard seeds - A few for tempering
Urad Dal - 1/4 Tsp for tempering
Chana Dal - 1/2 Tsp for tempering
Asafoetida /Hing - 1/8th of a Tsp
Turmeric Powder - A pinch
Red Chilli Powder - 1/8th of a Tsp
Curry Leaves - Optional (I did not use them)
Salt - To taste

Method:

• Cut the okra into small pieces about 1/2 an inch thickness and set it aside.

• In a pan heat oil. Once the oil is hot add in the mustard seeds, urad dal chana dal, asafoetida/hing, salt and curry leaves. Then add in the okra and fry well.

• Once the okra is cooked through, remove from flame and allow it to cool down completely.

• In a bowl take some yogurt and whisk it well to get a very smooth consistency.

• Add the cooled okra to the yogurt and mix well. Set aside for about 1/2 an hour before serving.

• Serve chilled or at room temperature with lunch or dinner.

Notes:

• Some like to deep fry the okra until it is dark brown. It depends on you whether you would like it to be deep fried or just cooked.
• You can choose not to add turmeric powder and red chilli powder.
• I did not have curry leaves. So I did not use them. You can add them for extra flavor.
• Thickness of yogurt depends on how you like it. I like it medium thick. I whisk it so that I get a smooth yogurt.

Celebrations with Paal Payasam / Milk Pudding

FINALLY !! After a gruelling month of assignments, deadlines, exams and ultimate torture were two long months of non-stop travelling. Enjoyed every single place visited and had loads of fun. Though I missed celebrating my Baby Blog's 1st birthday in all this chaos, I was remembering my baby so much... Happy Birthday my dear Bloggy!!

Today the day has finally come to celebrate with a simple yet very special dish "Paal Payasam". Getting back to my routines gradually and I thought better late than never. Have been able to catch quite a few glimpses of most of the blogs out there, but I guess I need more than a year to stay updated with what all I have missed.

One of my friends was talking to me and casually remarked that the last post I saw in your blog was an award. You seem to have disappeared and run away with the award, never to come back..Aaahh..Her words were more than enough for me to get revived..It just stuck me like a sharp arrow directly onto my heart {just kidding :)}.. Good that she told me..I know how much my dear friends missed me..So did I miss you guys.
And so I will stop blabbering right here and give you the yummy yummy recipe for Paal Payasam.

Ingredients:

Basmati Rice - About 1 Tbsp
Ghee - 2 Tbsp {1 Tbsp + 1 Tbsp}
Cashew nuts - 5-6
Sliced Almonds - 4-5
Milk - 1 liter (About 4 cups)
Sugar - 1/4th cup
Saffron - A couple of strands dissolved in a tablespoon of milk (optional)
An empty stainless steel cup


Method:

• In a small pan, heat 1 tbsp ghee and roast cashew nuts and set aside.

• In a Pressure cooker or a small pan, add 1 tbsp of ghee.

• Roast the Basmati rice until a nice aroma comes from the rice.

• In the same pressure cooker add 4 cups of milk. Also drop in the empty stainless steel cup. The cup is added so that the milk does not boil over while cooking.

• Cook the milk on low flame for about 30-45 minutes.

• Once done, remove the lid, stir the milk well and then add the sugar in the milk. Cook for an additional 15 minutes on low flame.

• Add the saffron strands dissolved in milk for additional flavor and color and add the cashews roasted in ghee. This step is optional for those who do not use saffron or cashewnuts.

• Garnish with sliced almonds and serve hot.

• Yummy Paal Payasam is ready to be served.

Notes:

• Do not add sugar while cooking the milk, else it will not cook properly.
• Use of raisins, cashews, saffrons and almonds is completely optional. Since the dish is Paal Payasam, the taste of milk is supposed to be the dominant one.
• An empty stainless steel cup is added to the milk while cooking so that the milk does not boil over and spill.
• If you do not like the long strands of basmati rice, you can use a potato masher and mash up the rice in the milk.

An Award for me!!

Hi Friends. Its award time for me. I started this blog as a hobby and also inspired by Julie of "Julie and Julia". This blog is my Diary of Recipes where I store all my edible treasures. I was very surprised when Chitra Hegde of Chitranna had mentioned about me in her blog. I am truly honored Chitra for all the kind words you have for me. She has bestowed me with an award that I humbly accept. I thank her immensely for considering me worthy of the lovely award.

Thank you again Chitra and congratulations on your awards. May you be showered with many more awards and keep rocking the blogging world!!

Shortbread Cookies

Hi all! I am back again after a long period of hibernation. Every week seems so short for me and it seems to end as it begins. Today I have been at home and relaxing and enjoying all day. I was watching Ina Garten on Barefoot Contessa and she was making Chocolate Dipped Shortbread Cookies. I have always enjoyed eating Shortbread Cookies from Panera Bread. It is a lovelyl bakery with a wonderful ambience and absolutely delicious food.

I looked up on our one and only Google and tried the first link that popped up. It was from Joy of Baking. The cookies turned out to be delicious and was worth taking no effort to make them.

Ingredients:

Unsalted butter - 8 Tbsp - 1 stick
All purpose flour - 1 Cup
Powdered Sugar - 1/4 cup
Salt - A pinch
Vanilla Extract - 1/2 tsp
Regular granulated Sugar - For Decoration

Method:

• In a food processor, combine the butter (at room temperature), flour, powdered sugar and salt.

• Add the Vanilla extract to this.

• Pulse the ingredients until it combines to form a dough.

• Flour the rolling surface and bring the dough together and wrap it in a plastic wrap.

• Refrigerate the dough for 30 minutes.

• After 30 minutes, roll out the dough on a floured surface and cut it into desired shapes using a cookie cutter.

• Place the cookies on a baking tray lined with foil or parchment paper.

• Sprinkle regular granulated sugar on the cookies to give it a glistening look.

• Preheat the oven to 350^oF and  bake the cookies at 350^oF for 5-7 minutes.

• Cool the cookies on a wired cooling rack. 

• Serve them with morning coffee or evening tea.

See you all very soon with another new and easy recipe!!