Rashmi's Thecha

My Friend Rashmi made this Thecha. It means to crush or to pound in Marathi.
Rashmi's Mother in law Mrs Meena, introduced me to this...
I had taken pictures of it a long time ago, but i don't know where they are. I will find it and post it soon....
This is made with Red chillies, Garlic, Lime Juice and salt nothing else,
and oh my god, it is just a great accompaniment to anything, dal, curry tofu, veggies etc.....
Her mother in law also makes one with spinach and green chilies, yummmmmmmm

Rashmi's Thecha was made with Red Chillies, Curry Leaves, Garlic, Salt, Lime Juice and a few peanuts...


Although I mixed some in my Tomato Bisque Soup (it was great), Mrs Meena made a roti (She makes the best roti in the world) and put some of this and some ghee and rolled it and gave it to me...
The taste was just heavenly....

Rashmi uses it in any thing she makes...

Marinated Tofu on a Salad

This was my dinner on Nov 3rd...
I had a block of tofu and made a very simple marinade with
Yogurt, Turmeric powder, Red Chilli Powder, Lemon Juice and Salt.


All you do is to drain the tofu and then cut it in pieces and soak it in the marinade.
In a non stick tawa, put 1 teaspoon oil and spread it around so that the whole pan has little oil in it, and then arrange the tofu and keep the fire on a low medium flame.
In about 10 minutes, use a griddle to carefully turn the tofu around so it gets grilled lightly on the other side.
The tofu is done if it gets a light brown hue on both sides.
Make a salad (any way you like) and put the tofu on it and enjoy!

My kids (especially my daughter) is not a fan of tofu, but she liked it made this way.

My Uncle's Blog....

My Uncle Mr.Janakiraman (Mama) has started a blog and you can read it here

It is called Anusham.

Although this has nothing to do with cooking, it is an interesting read.
My aunt, Mrs. Vijayalakshmi (Perima) also has a done a post in Tamil on the blog.

The latest post is on Rasathu Vandal....

Vandana

Asparagus Curry

As the name suggests, this is a south indian version of the Asparagus.

To make this for 4 people,

You need

Asparagus - (choose thin ones_ 2 bunches

Oil - One teaspoon

Mustard - 1/2 teaspoon

Red chili - 1

Urad Dal - 2 teaspoons

Curry Leaves - 5 or 6

Salt - 1/2 teaspoon

Water - 1/4 Cup

Method

---> Cut off the stems of asparagus

---> Chop the asparagus in to small pieces.

---> In a non stick pan, add the water and asparagus and salt and cover it and steam this in a slow flame.

---> Keep a watch on it, if the water evaporates fast , then the vegetable will burn, so keep it on a slow flame and keep stirring.

--->One the color changes and all the water is evaporated, add the tadka to this.

For tadka,

---> In a small pan, add the oil and when it heats up, add the mustard seeds (Once it starts bursting) add red chili and urad dal and roast till the dal turns in to a golden color, add it while hot to the curry.

This goes with Rasam, Dal, Chapathi, or Rice.

Mor Kuzhambu (Yogurt Gravy)

Just to demonstrate that the Nagini Style Mor Kuzhambu can be made with any vegetable, here I used Okra or ladies finger, (fried in a little oil, with salt) and them put in the gravy.

If you plan on adding Chayote or white pumpkin, you have to cook them first in water and slat, and then add it.

Just enjoy with hot rice.....