Thursday, December 27, 2007

Date Banana Milkshake

Date Banana Milkshake
I guess I am the only host who is so late for her own event. A very hectic work schedule left me with zero time for any other activity. I don't have enough words to express my apologies. Thank you for bearing with me.

During college as a B.E grad in Comp.Sci, the grueling lab sessions under the hawk like supervision of Dr.T.Chockalingam, our revered HOD left us with binary 1s and 0s even in our dreams. I am not kidding…Those were the days of Pascal, C and C++ and of course their visual counterparts. That meant lots of memory dumps, pointer errors and memory segmentation..And when you are programming in a Linux environment with a Vi editor, all that you get is a black screen with white letters. And when your program whines about the above said problems, the black screen spews out a slew of binary curses! Now, tell me won't that give you nightmares when you have a deadline breathing down your neck and 25 marks of your exam paper hanging on for dear life… Well, I was in a similar situation with my work for the past few weeks...

I am sure all you techies out there will know what I am talking about..To the rest of you, my friends, I sincerely apologize for a boring paragraph! On to the subject now...

Dates..Good Old dates…Sweet, sometimes sticky and loaded with nutrients. In my grandma's village, once a week, a scrap vendor used to come and you get dates in exchange for any scrap piece of metal…That's cool, isn’t it?

Apart from muching on dates now and then, I normally tend to make a milk shake using dates and banana. It's an instant energy booster.

Recipe:

Ripe Banana - 1

Dates - 8 or 9

Milk - 1 Cup

Vanilla Icecream - 2 scoops

Warm the dates for 10 secs or so in the microwave or soak them in a little hot water for 10 mins. This helps to soften the dates. Blend the dates first till smooth and then add the rest of the ingredients and blend again.

Increase the quantity of dates for a sweeter shake. You can omit the ice cream and make the milkshake with milk alone.

Dear friends, I will post the AFAM-Dates roundup in a day or two.

Sunday, December 09, 2007

Toor Upma

Toor Upma
OK..without any further ado, let me get to the recipe quickly..I am already late for JFI-Toor Dal event hosted by Linda of Out Of the Garden and started by our beloved Indira..

My heart sank when Linda said no more entries after Dec 7th midnight, but the next line in her post provided a breath of air saying that it was better to be late than never..Thank you Linda..Hope you will accept my very late entry and am so sorry for pushing it on you at the last moment...

To my family, Toor Dal is as essential as rice. Be it pappu pulusu, pappu chaaru, paruppu rasam, tomato dal, mango dal..The list is endless.. So, for JFI, I wanted to try out something different. And it is as follows:

Adapted from Mallika Bhadrinath's Tiffin recipes:

Toor Upma:

Toor Dal - 1/3 Cup
Raw Rice - 1/2 Cup

Green Chillies - 5
Grated Coconut (Fresh or Dry) - 1 Tbsp
Turmeric - A pinch
Asofoetida /Hing - A pinch
Water - 2.5 cups
Chopped Coriander - 4 Tbsps

For Seasoning:
Mustard Seeds- 1/4 Tsp
Urad Dal - 1/2 Tsp
Channa Dal - 1 Tsp
Curry Leaves - 6 to 7
Dry Red Chillies - 2 - Broken

Roast the dal and rice seperately till the dal is very light brown and the rice becomes opaque without turning brown.

Grind together the rice and the dal using a spice grinder/coffee grinder or a blender to a fine rawa consistency.

Using a pressure pan/cooker to make the upma is a fast way. But you can use a normal saucepan too.

Heat oil in a saucepan/ pressure cooker and when it is hot, add the items listed under seasoning. Next add the green chillies and hing and fry for a couple of secs. Next add water, coconut, turmeric and salt. When the water comes to a boil, reduce heat and stir in the rice and dal rawa. Keep stirring to avoid lumps. If using a pressure cooker, cover and let it cook for 2 whistles. If using a saucepan, cover and cook on a low flame till the water is absorbed and the dal is cooked through.

Stir in chopped coriander and remove from heat.

Serve hot with peanut or coconut chutney.