SWC-Meals on Wheels

"Meals on Wheels" here means food which can be stored/carried while you travel without worrying about spoilage. I have spent 2 wonderful years blogging and during this time I have come accross foodies who are creative and intelligent. Many food events have made us think out of the box and surprised ourselves of the hidden talent we have :D . SWC this time will be on TOM and the theme is food which can be carried while you travel without worrying about the spoilage. The shelf life of the food which you blog for this event must be 2 days. Think think think...and send in your entries before 31st March 2009 :).

1. Food shelf life = 2 days (without refrigeration)

2. Veg and Non Veg both accepted
3. From Chutneys to Chapathi to Rice you can send any dish which falls under the above category.
4. Details to be included :
Name of the Dish
Url of the Dish
Photo : 350 pixel (width) length does not matter
Subject line : Meals on Wheels event Entry

Send in your entry to lakshmi (at) tasteofmysore(dot)com

You can use the logo below ..........

Promote your meals on wheels ideas. With Vistaprint, you can make all of your promotional materials at an affordable price.

Tambittu/ತಂಬಿಟ್ಟು for Shivarathri

ತಂಬಿಟ್ಟು ಉಂಡೆ
ಕನ್ನಡಕ್ಕೆ ಅನುವಾದ : ಲಕ್ಷ್ಮಿ Scroll down for English Version


ಶಿವರಾತ್ರಿ ಮತ್ತು ತಂಬಿಟ್ಟು ಇವೆರಡಕ್ಕು ಹೇಗೆ ನಂಟು ಅಂತ ಮಾತ್ರ ಕೇಳಬೇಡಿ ಯಾಕೆಂದ್ರೆ ಅದು ನಂಗೆ ಗೊತ್ತಿಲ್ಲ :D
ಸೌಮ್ಯ ಮಾಡುವ ವಿಧಾನ ಕೊಟ್ರು ನಾವು ಮಾಡಿ ಶಿವಾರ್ಪಣಂ ಅಂದುಕೊಂಡು ತಿಂದ್ವಿ

ಬೇಕಾಗುವ ಪದಾರ್ಥ :
ಅಕ್ಕಿ : 1 ಬಟ್ಟಲು
ಹುರ್ಗಡ್ಲೆ : 1 ಬಟ್ಟಲು
ನೆಲಗಡಲೆ/ಶೇಂಗ : 1/2 ಬಟ್ಟಲು (ಹುರಿದು ಕೊಳ್ಳಿ)
ಬೆಲ್ಲ : 1 and 1/2 ಬಟ್ಟಲು
ಎಳ್ಳು : 1/4 ಬಟ್ಟಲು
ಒಣ ಕೊಬ್ಬರಿ: 1/2 ಬಟ್ಟಲು (ತುರಿದ ಒಣ ಕೊಬ್ಬರಿ)
ಗೋಡಂಬಿ : 2 ಚಹಾದ ಚಮಚ/ಸಣ್ಣ ಚಮಚ (teaspoon)
ಗಸಗಸೆ : 2 ಚಹಾದ ಚಮಚ/ಸಣ್ಣ ಚಮಚ (teaspoon)
ಏಲಕ್ಕಿ ಪುಡಿ : 1 ಚಹಾದ ಚಮಚ/ಸಣ್ಣ ಚಮಚ (teaspoon)

ಮಾಡುವ ವಿಧಾನ :
೧. ಅಕ್ಕಿಯನ್ನು ಕೆಂಪಗಾಗುವ ತನಕ ಹುರಿದು ಕೊಳ್ಳಿ ನಂತರ ಅದನ್ನು ತಣ್ಣಗಾಗಲು ಬಿಡಿ
೨.ಹುರಿದ ಅಕ್ಕಿ , ಹುರ್ಗಡ್ಲೆ ಇವೆರಡನ್ನು ಪುಡಿ ಮಾಡಿಕೊಳ್ಳಿ
೩.ಹುರಿದು ಸಿಪ್ಪೆ ತೆಗೆದ ಶೇಂಗ, ಗಸಗಸೆ, ಗೋಡಂಬಿ, ಎಳ್ಳು ತುರಿದ ಒಣ ಕೊಬ್ಬರಿ ಈ ಎಲ್ಲವನ್ನು ಅಕ್ಕಿ ಹುರ್ಗಡ್ಲೆ ಪುಡಿ ಯೊಂದಿಗೆ ಮಿಶ್ರ ಮಾಡಿ.
೪.ಒಂದು ಪಾತ್ರೆಯಲ್ಲಿ ಬೆಲ್ಲ ತೆಗೆದುಕೊಳ್ಳಿ ಅದಕ್ಕೆ ೧ ಬಟ್ಟಲು ನೀರು ಹಾಕಿ ಅದನ್ನು ಸಣ್ಣ ಉರಿಯ ಮೇಲೆ ಕರಗಿಸಿಕೊಳ್ಳಿ. ಈ ೫.ಬೆಲ್ಲದ ನೀರನ್ನು ೪ ನಿಮಿಷ ಕುಡಿಯಲು ಬಿಡಿ. ಗಮನಿಸಿ : ಬೆಲ್ಲ ಪಾಕ ಬರಬಾರದು.
೬.ಈ ಬೆಲ್ಲದ ಬಿಸಿ ನೀರನ್ನು ಅಕ್ಕಿ ಹುರ್ಗಡ್ಲೆ ಪುಡಿಗೆ ಸೇರಿಸಿ ಕಲಿಸಿ. ಸ್ವಲ್ಪ ಹೊತ್ತು ತಣ್ಣಗಾಗಲು ಬಿಡಿ. ನಂತರ ಉಂಡೆ ಕಟ್ಟಿ ಹೊಟ್ಟೆಗೆ ನೈವೇದ್ಯ ಮಾಡೋದು :)

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Tambittu /Rice Flour and Jaggery Laddo


You need the following for making Tambittu :
Rice : 1 cup
Roasted Chickpeas/hurgadle/ : 1 cup
Peanuts - 1/2 cup (roasted and deskinned)
Cashew nuts: 2 tsp (roasted/fried in ghee )
Poppy seeds : 1 tsp
Sesame seeds : 1/4 tsp (white)
Dry Coconut : 1 cup (grated)
Jaggery : 1 and 1/2 cup (palm sugar-probable alternative)

Method :
Roast rice on a hot pan till it turns golden. Let it cool down. Powder it with roasted chickpeas.
Mix all the ingredients except jaggery with the rice and chickpea powder
Dissolve jaggery with 1 cup of water. You can choose to filter it if you notice dirt etc.,
Bring jaggery water to boil and let it boil for 4 -5 mins.
Note: we do not need any stringed syrup for Tambittu. Just thick jaggery syrup is enough
Mix this jaggery syrup with the rice and chickpea powder. let it cool down. When the dough is manageable make equal sized rounds/laddo out of it. Enjoy when it is warm.

Mavinakayi Chitranna in 5 easy steps/Raw Mango Rice

Inspired by Mavinakayi Chitranna in 5 easy steps @ Churumuri I made this at home and it was lipsmacking! Thanks Nagu for that Chitranna recipe from third rock of the sun :) The only modification that I made was using green chillies instead of RedC but that did not make a big difference to taste! You can read the article in Churumuri about the 'namma speciality' Mavinakayi Chitranna.

My way of Five easy peasy steps without exact measurement ...
1. Cook rice till grains fall apart. Spread the rice on a plate and let it cool.
2.Grind  raw mango pieces from 1/2 mango along with ~ 2 tbsp of grated  coconut, 8 green chillies (8 is too mcuh ..but we like it HOT) and 1 tsp of mustard. Do not add water to grind just make a coarse powder/paste
3.Heat oil in a big pan, add mustard, asafoetida let mustard pop. Throw in about 1/2 tsp each of de skinned blackgram, chana dal and a big pinch of turmeric. Fry till the grams turn golden. Add red chillies and stir till the chillies pop it takes half a second. Add the coarsely ground mixture of mango etc to the oil. Switch of the stove
4.Add rice and salt to the seasoning mixture and mix well. If mangoes are not sour add lemon juice at this stage. Garnish with coriander leaves if you wish.
5.Scoop out Chitranna to a big plate and start filling your stomach ehehehee....

We don't eat Chitranna with any accompaniment (or most of the chitranna like varieties) but you may want to use your judgement to decide upon a side dish for this : )

Sago Almond Milk ~Sabbakki Badami Haalu

Shivaratri is just around the corner....Since it comes on a Monday this year I think many devotees of Shiva will think of fasting on that day. Some fast without even drinking water, some eat fruits, so accross India we have people who observe fasting in different ways. May lord Shiva bless you all with his choicest blessings and don't forget to offer few bilvapatre (leaves of Aegle marmelos) to him :). You can read Bilvashtaka on TasteofMysore too. You can also read the recipe of maldi unde/wheat flour laddu which is offered to lord Shiva.

Sago Almond Milk is a delicious drink. It is easy to prepare and tasty to drink.Sago is rich in carbohydrates.  Most of them eat sago on fasting days and almonds and sago gives you that lost energy ;). Sago is believed to reduce body heat and hence this drink also helps in cooling down the body.

To me it has always helped me to reduce my hunger pangs and keeps me away from having coffee  ! A teaspoon of this powder in 1 cup of hot milk/milk powder +hot water and you are ready with a delicious drink yippeee....try it to know it..now this is my own creation so I am a bit proud of it also :D Please don't confuse it with kheer........

Edited to add : More about Sago/Sabbakki/Sabudana

What is Sago ?
Tapioca starch processed in the form of pearl is sago. You can see white pearls in the last pic here.
reference : http://en.wikipedia.org/wiki/Tapioca

Regional Names of Sago (sago is in English :D) :
Kannada - Sabbakki
Telugu- Karapendalam,Sabbemu,
Malayalam-kappa (കപ്പ) or kolly or maracheeni
Tamil - Cassava/tapioca root is called Maravallikezangu
Hindi-Sabudana

Why is sago used/sago dishes made during festive time fasting? (my understanding......)
Sago is processed from a root and usually people who fast do not eat grains or things made from grains like rice, wheat/chapati, dal etc. A wonderful supplement/replacement (?) of carbohydrates.


You need the following to make the powder :
Sago/Sabbakki/Sabudana : 1 cup (1 cup holds 100ml of water)
Almonds/Badami : 8 (toasted/roasted)
Rock Sugar/Kallusakkare : 1/2 cup
Saffron Starnds : 5
Orange Food Color : 1/2 tsp (any food color of your choice)

Heat a thcik bottomed pan and fry sago for 3-4 mins. Next almonds goes into pan. Roast them till they are crisp.Let sago and almonds cool down.
Break down rock sugar in your pestle and mortar.
Take sago, almonds, rock sugar pieces, food color in your mixer grinder/blender and grind it to get powder. Add saffron strands and store in a air tight container.

How to make:
Sago Almond Drink Powder : 1 tbsp
Milk : 200 ml (Hot Milk)

Mix both of them and let it stand for 2 minutes. You are ready to enjoy your drink. STIR BEFORE YOU DRINK. Sago tends to settle down after absorbing moisture :)

Alternatively you can add milk powder and hot water and mix. I make it this way in office. You can drink it in place of coffee..That is my cup with Sago Almond Milk

Jackfruit and Banana Halwa

When I saw them at Rasagavala I had decided to make them. The combination of Jackfruit and Banana was interesting and it turned out exactly the way I imagined it to be. Thanks Alamelu for sharing your recipe. I went upon making some flowers from Jackfruit and it reminded me of a melodious Kannada duet..

Dundu mallige maatadeya..kenda sampige neenadeya

kenne kempagagi santosha tumbi hogi naachi neenu moggadeya .......

I don't remeber the movie name but those flowers just reminded me of sampige hoovu (not sure what they are called in English)

We get fresh jackfruit through out the year in Singapore. I used fresh jackfruit and ripe bananas for making halwa. Both the fruits were very sweet so I added only 3 tbsp or less sugar to make halwa. I like my sweet dishes with less sweet. You can visit Rasagavala to take a look at the recipe.A simple and tasty recipe to have in your recipe book if you are a jackfruit lover!

It looked like this when I made them in my kitchen...

Jackfruit : 1/2 kg (very sweet), chopped into fine pieces
Banana : 3 (very sweet), mashed
Ghee: 1 tbsp
Sugar 3 tbsp (add more sugar if fruits are bland)
Coat the pan with a tsp of ghee. heat the pan and add jackfruit pieces. sautee till they are little mushy and nice aroma wafts the air. Add mashed banana and continue to sautee on low flame till both fruits are mixed and banana gets cooked. Add sugar and rest of the ghee and let the mixture thicken. Grease a plate and transfer the halwa to the plate. Spred it on the plate into a thin/thick layer. Let it cool down. Enjoii..
Optional: Put inside the refrigerator for 3-4 hours before you cut them into squares.
Easy right? ...

I am sending these flowers and halwa to Kitchen Masterpiece Event at Chitra Amma's Kitchen and Create With Luv for Luv event at Asan Khana. The reason is simple, my hubby,myself and Akash all are crazy fans of these two fruits. I created them with love for all of us!

Not to forget AFAM-Jackfruit....this is for that event also. Last date to send in your entries for AFAM-Jackfruit is 3 March 09

Menthesoppu Avarekaalu Bhath

 Menthesoppu Avarekaalu Bhath = Menthesoppu -Fenugreek, Avarekaalu=Hyacinth Beans/Surti papdi, Bhath= Rice

We celebrated Sankranthi with our fellow Kannadiga friends here in Singapore. It was a pot luck party and everyone brought something or the other to share with the rest of the crowd. My contribution was Jolada Rotti. Me and hubby together made 45 jolada rotti and gatti soppu for the party. While all dishes were excellent, we loved menthesoppinna bhath made by  dear Anuradha. A collage of food we shared...

 on menu : Ellu Bella, Sakkare Acchu, Bisibelebhath, Lemon shavige, Coconut shavige, Chapathi, Tondekayi palya, Joalada rotti, Gatti soppu, Capsicum enngayi, Mosaranna, Kadalebele Vade, Gulab Jamun, Sweet Pongal, Khara pongal, Vegetable Saagu, Menthesoppu Batani Bhath, oops..forgot few others :D

I re-created it in my kitchen and it was fantastic..Anuradha says it is a variation of vangibhath; however, I don't prepare vangibath Anuradha's way so it was totally a new recipe to me. Here is how she made this tasty bhath..

You need the following to make M.A.B:
menthesoppu=fresh greens of fenugreek
Frozen menthesoppu/methi or finely chopped fresh methi : 1 packed cup (1 cup holds 100 ml water)
Chopped potato or avarekai or 1 additional cup methi : 1 cup peas (1 cup holds 100 ml water)
Rice : 1 cup (1 cup holds 350 ml water)

Seasoning :
urad dal -1 tblspoon
chana dal - 1 tbl spoon
mustard - 1/2 tea spoon
oil - 2 tbl spoon ( i use less for my cooking, for party i was liberal)
2 pinch hing

Other ingredients:

pulp of lemon sized tamarind
1 small piece jaggery
curry leaves few
5-6 dry red chillies
1 big spoon chopped coriander
2-3 table spoons  grated dry coconut
2-3 tables spoons MTR vangi bath masala/Vangibath Powder
Salt to taste

Avarekaalu in Singapore.......

Method
Cook Rice. Rice grains should fall apart. Spread hot rice in a wide plate, let it cool.
1. heat oil in a kadai and pop/add mustard
2. when the mustard splits, add hing
3. immediately add chana dal + urad dal, red chillies. fry for few seconds.
4. Add curry leaves
5. add methi and other veggies.
6. fry for 2-3 min
7. add masala powder
8.after a min add tamarind water, jaggery and salt, coconut
9. boil for some time. add coriander leaves.
10. the mixture quickly solidifies and when oil separates, switch off.

This mixture is cooled off a bit and then mixed with ready made rice. Rice has to be cold too if you are making this for lunch box or picnic. Break the rice well into separate grains before mixing.

Notes:
1. dont skip jaggery, the unique taste in this recipe is because of the right combo of tamarind + jaggery
2. This is the way we prepare most of the vegetable bath, you can make this with any combination you like. some popular ones are capsicum+potato+peas, carrot+beans+potato, cabbage+peas, green tomatoes, brinjal, avarekai. Most yummiest one is methi with avarekai.
3. use kobbari/dry coconut if you plan to keep this for long
4. veggie mix can be stored for few days in fridge, can make fresh rice and mix it.
5. dont make the tamarind water too thin, by the time it evaporates veggies get too soft.

This was my re-created bhath.......tasty tasty..

Do not forget to send in your entries to AFAM Jack Fruit which is going on in this blog. Last date to send in your entries is 3 March 09.

Raw Mango Chutney~Mavinkayi Chutney

Perhaps Mango, Avarekaalu seasons are most awaited fruit/veggie seasons every year in my house. From tangy raw mangoes to sweet ripe mangoes we love all of them . Wide array of dishes cooked using them are just lip smacking. In case, you get hold of some good raw mangoes in season and you would like to preserve it to make some of your favorite dishes, check out my post on preserving raw mango on Cooking Station. The grated mango you see in the picture here is a year old..

I use them whenever I feel like eating mango rice, chutney etc. Ofcourse nothing can beat freshly grated raw mangoes though...

Raw Mango Chutney :
Grated Raw Mango : 2 cups (1 cup=100ml)
Dry Red Chillies : 5 (adjust them according to your taste)
Mustard Seeds : 1tsp
Menthe/Fenugreek Seeds : 1/4 tsp
Turmeric : 1 big pinch
Jaggery : 4 tbsp (add more if required)
Salt
Oil, mustard, Asafoetida and curry leaves for seasoning

Method :
1.In a drop of oil fry dry red chillies, mustard and fenugreek separately.
2.Take all ingredients (except the seasoning ingredients) in a blender/mixer grinder and blend to a smooth paste
3.Taste the chutney, adjust the flavors using salt or jaggery.
4.Heat half tablespoon of oil in a pan pop mustard, add asafoetida and curry leaves. Reduce flame, and scoop out chutney to this seasoning mix.
5.Continue to fry it for 2-3 mins. Remove the pan from heat and keep it aside. Let it cool
6.You can store this chutney in a airtight container in refrigerator for 2-3 weeks.

Raw Mango Chutney goes to Ramya of Mane Adige for her Chutney/Dip event..

Sago Idlis/Sabbakki Idli ~ Instant Idlis

I found them very unique among idli varieties. I was eager to make when my sis passed down the recipe to me but also a bit scared about the reaction it was going to get from my hubby as I made it for morning breakfast on a working day. Working day mornings are not a good choice for 'first time try' things. It was given a warm welcome to our morning breakfast menu.

You need the following to make Sago Idlis..
Sago : 1 cup (1cup holds 100ml water) (see the instructions below)
Rawa/Semolina/cream of wheat : 1cup (1cup holds 100ml water)
Green chilli paste : 1tsp
Coriander: 1 tbsp (chopped finely)
Salt (catuion! this preparation requires less salt for some reason, be careful while using it)
2.5 cups of sour curds (1cup holds 100ml water)
Oggarane/Tempering/sesaoning/ : oil, mustard,curry leaves

Optional (You can make step 1-4 previous day and keep the mixture ready)
1.Roast sago/sabbakki/sabudana on tava for 2-3 mins. Let it cool. Powder it to form a coarse powder.
2.Heat a tsp of oil in a wide pan. Pop mustard seeds, add curry leaves and stir. Reduce the heat and follow next step instructions.
3.Add in green chilli paste, coriander, salt and semolina. Stir to mix the ingredients, add sago powder and mix further. When the mixture is warm switch of the stove and transfer the contents to a clean vessel.
4.Let the mixture come to room temparature.
5.Add 2.5 cups of sour curds to it and mix. The batter is not of the consistency of normal idli batter.
6.The batter is little thicker than the normal idli batter.
7.Grease idli moulds and laddle the sago idli mix to the moulds.
8.Steam the sago idli for 20 mins.
9.Serve/Eat hot with chutney. They do not taste good if kept for a long time.

Verdict - Idlis are soft, chewy and tasty

Mouthfreshner

Most of us know that fennel is a used widely in Indian homes as a mouth freshner. A popular spice used is fennel/saunf/sompu kaalu. These days it is very convenient to buy a packet of sugar coated fennel from stores rather than making it at home.

Home made version is rather simple and make it at your convenience and the required quantity only! So, here is how I made little quantity of mouth freshner which was just enough for two people :D

You need the following :
Fennel : 1 tbsp
Crystal Sugar : 2 tbsp
Grated Dry Coconut : 2 tbsp
Adike/Areca Nut : 1 small packet (1 small pack=approx 1 tsp of areca nut)
Sugar coated candies : 1/2 tsp (optional, I had them so used it)

Method:

Heat a pan and when it is very hot switch off. Add fennel seeds over it and spread it evenly.
Remove after a min. This makes fennel more crispier. Do not toast with 'stove on' it as fennel looses its fragrance.
Mix the rest of the ingredients and serve in a nice bowl :) after any major meal.

Alternatively you can serve it like this on betel leaves :

Folded Leaf ready to be served .....you can get creative enough to serve it different shape. Pour a little bit of love and very delicately feed your better half! the magic begins....  ;)

This folded betel leaf pouch goes to Kitchen Master Piece event at Chitra Amma's Kitchen who are celebrating their blog birthday :)

This fresh fennel mouth freshener goes to Ivy of Kopiaste who is hosting Think Spice-Mastic Gum and Fennel. Sunitha of Sunita's world is the brain behind Think Spice event.

The betel leaf pouch which I made them for my hubby goes to Alka of Sindhi Rasoi for her Just for You event.

Khara Bun/Fennel Flavored Buns ~ Eggless

While I was blog hopping potato stuffed buns at Rekha's place reminded me of potato buns that we get back in India. Thanks Rekha for sharing your recipe. I just adapted her recipe to make spicy fennel flavored buns for Ivy's Thik Spice-Mastic Gum and Fennel.

The original recipe called for an egg, however I substituted it for a tablespoonful of cornflour. Result was good. They looked like these ..........

Fennel Flavored Khara Buns/Spicy Buns (Khara=Spicy)
Warm milk - 1 cup
Cornflour - 1tbsp
Butter - 1/4 cup (soft butter at room temp)
Instant Yeast - 2tsp
Plain Flour - 2.5 cups

Spicy Chutney - 1tbsp (Fennel (1tsp)+Green Chillies+salt+Pudina/Mint+Coriander=approx qty)


Method
Grind Fennel (1tsp)+Green Chillies+salt+Pudina/Mint+Coriander to a smooth paste with little water

Since instant yeast is used here, no need to proof the yeast.
Mix all dry ingredients. Add chutney to it and mix well.
Add soft butter and mix well. At this stage  the dough mixture resembles bread crumbs.
Add milk little at a time and make dough. Knead the dough for 10 mins.
Divide the dough into 5-6 equal parts using a knife. Shape it and place it on a greased baking plate.
Cover the tray with a cling wrap and leave it in a warm place to rise. This waiting time is 1-2hrs
After 2 hours, preheat the oven to 180 degrees C. Remove the cling flim and coat the buns with milk (milk wash)
Put the buns in the preheated oven and bake it for 20-25 mins. Insert a knife and check. If the knife comes out clean, it is time to remove the buns.

Enjoy them warm with little butter smeared over them. They are a perfect accompaniment to your tea/coffee.

With Tea...and a little Fennel Flower for Kitchen art event :

 

Maddur Vade

I am sure people who know this snack would at least drool at its name once! A deep fried snack enjoyed anytime of the day ;) Few days back I saw these crispy vades on Chitra Amma's Kitchen and Naale maadthiya ? (will u make them tomorrow?) haan! was my hubby's reaction :D . Added to this already mounted temptation a friend of mine told me that she made M.Vades during our regular harate (chat) and I was all ......J, so I went upon making them.  Thanks to my friends Viji, Mayura and also Chitra Amma for their crispy maddur vade recipe. Here is how they looked like..(they were my share of vades ;) )

You need the following to make these delicious fried snack :

Onions : 1 cup (onions are chopped into small pieces) (1 cup holds 100ml water)

Green chilli paste : 1 tsp (u can add more if u need spicier vades)

Curry leaves : 5-8 (chopped)

Coriander leaves: 2 tbsp (chopped)

Maida/All purpose flour : 1 cup (1 cup holds 100ml water)

Chiroti rava/semolina: 1/2 cup

Rice Flour: 2tbsp
salt as required
Hot oil : 1/4 cup

Oil for deep frying

Method:
1.Mix all ingredients given above using a spoon.Caution : Do not use  your hands to mix the flour at this stage as hot oil might burn your fingers.
 2.Leave the mixture aside for 15 minutes. The moisture in onions will wet the flour at this stage.
3.If do not intend to deep fry at this stage do not mix the flour with water. You can mix it with water when you want to deep fry. You can also mix partial flour with water and leave the other part. This small tip helps prevent the dough becoming soggy. This is an important step.
4.Heat oil over low flame. When oil is warm start with the next step.
5.If you wish to deep fry vades, sprinkle water over the flour and mix to make dough. The dough here at this stage resembles soft chapathi dough.
6. Pull a small lemon sized dough and pat it on a greased non sticky paper or laminated paper (food wrapping paper in Singapore can be used) to make a nice circle.
7. Transfer these to your fingers (hold it on 4 fingers) and slide them over to hot oil. Be careful.
8. Fry them till they are red and crisp. Drain them on a kitchen towel. Enjoy hot hot vades with coffee or tea.
9. I made masala chai/tea with hot hot vades. If you wish to learn more about Masala Chai you can visit this page : Cooking Station-Masala Tea

Since you are here, you may like Mint flavored maddur vade ..

Anouncing AFAM-Jackfruit

This month's 'AFAM' theme is Jackfruit. Maheshwari is the brain behind AFAM. Many thanks Maheshwari for providing an opprtunity to host such a juicy fruity event. I hope you all enjoyed cooking 'Persimon' which was the theme for the month of January.

Few rules of the event :

1. Cook any tasty dish using raw/ripe jackfruit. You can even send in dishes where jackfruit seeds & jackfruit leaves are used in cooking.
2. You can use fresh fruit or canned fruit for cooking....anything which is easily available.
3. You can send your previous entries, but you should have atleast 1 fresh entry to accompany your previous entries.
4. If you have any previous posts list them and link them back to your earlier posts in a new post or in simple words re-publish them.
5. Link back your entries to this announcement post and also to Maheswari's blog http://publishtoday(dot)blogspot (dot)com
6. Your entries should accompany a photograph. Photo size : width should be 400 pixels, length no problem.

7. The format for sending your entries :
Name of the dish:
URL of the dish :
Photograph:
Your Blog name and your name :
8. All entries should reach me by 3 March 2009. Email your entries to lakshmi(at)tasteofmysore(dot)com


9. If you have any questions regarding the event drop in a email to lakshmi(at)tasteofmysore(dot)com

10. Non-blogger entries are accepted too :)

I have created two logos for the event, use which ever you like :)