The third Armenian recipe is a very simple baked potatoes, which I served along with Armenian Rice Pilaf. While I was searching for a simple side dish to go with the pilaf, I came across this recipe. The original source is unknown but the recipe is in various sites with the same wordings. These potatoes are baked covered in aluminium foil for nearly an hour until tender.
Posts tagged ONION
I couldn’t believe how fast time flies. It is as though I started the month long non stop marathon yesterday, but I am in the final day. I have been blogging recipes from Tamil cuisine in the order of A-Z and today is the day of Z, the final letter. Searching a Tamil word which starts with Z was very tough. There is no word that could start with Z and I was baffled. For this marathon, we created a whatsapp group and even two days back discussions were going on. Zucchini is an easy option but as it was not a traditional vegetable of Tamil Nadu, I didn’t want to use it. Priya suggested using zingiber for Z, which is nothing but the botanical name of ginger.
Here is one more millet based recipe from my kitchen. I am amazed about how I try to incorporate millets into my day to day cooking. Yes, even I am surprised that I finally got hook of healthy life style. The most important point here is my daughter has been introduced to this diet during her childhood. I hope this continues and she also continues after me. I have learnt about millets recently meaning within three or four years. At first it took a lot of experimenting to get the hang of it but once I successfully made dosas with millets, the other dishes followed. Appam, Paniyaram, Idiyappam, Kozhukattai, noodles, puttu, idli, oothappam, roti are some of the dishes which are now completely rice free in our house. This month there will be so many millet based recipes which you would thoroughly enjoy. You need to check my Millet page to know about the wonderful dishes.
For the alphabet C, I chose chenaikilangu. Chenaikilangu is nothing but yam which is a root vegetable. We use this to make Yam roast, kola urundai and a baked version of the roast. But still hubby wants me to make it like one of his colleague’s wife. I have never met her and so I never even took note of this until one day when we visited my aunt’s place. She served us this roast which was so delicious. Both of us were praising her, while hubby told me that even his colleague’s wife made the same type of roast. I asked my aunt for the recipe and made it within the next week. We were so happy with the result.
Omelette is made with eggs. Without eggs there is no omelette. But still we who don’t eat eggs, find a way to recreate the fluffy dish without the use of eggs. I would never claim that I am the first to do this. My mum used to make this besan omelette whenever she made a simple lunch with thuvayal. It was a nice combination. And nowadays I see this in the menu of so many vegetarian hotels. But after so many years in blogging, I haven’t still posted about this delicious side dish.
Srivalli or sweetly called as Valli is the head of our BM family. She blogs at Spice Your Life and Cooking 4 All Seasons. If you are wondering what is BM, it is Blogging Marathon. Being a senior in blogging, she started BM as a way to do non stop blogging which surely motivates us bloggers. I was always afraid to send her posts, thinking that she would reject me from group. Now when I think back, that was so silly. She is the most down to earth person and never lets a chance to meet fellow bloggers go by. I have met her so many times and every time I am awed. Maintaining a large group is not an easy deal but she does it with ease. Her blog is full of amazing recipes and chocolates dominate them. I think she is the chocolate queen of our group. Though the group members live far apart, we do chat daily and are like a closely knit family. I am so proud of this group and this family comes next to my hubby and kid. And we all united to make Valli’s birthday special by posting a recipe from her blog. I hope she loves this.
Today’s recipe makes me nostalgic. When I was a kid, we lived in Theni, a small town 75 kilometers away from Madurai. Whenever we go to watch a movie, that too a particular cinema hall (it has been demolished now) I pester my mom to buy the onion bajji from a cart. I still remember that lovely aroma of those bajjis. The bajji’s batter coating was crisp whereas the onions were sweet and soft and eating those hot bajjis in a hurry was always fun. After taking a bite and realising that it was extremely hot and then using the hand as a fan to cool down the bits inside the mouth, Oh! What a great way to enjoy street food. But nowadays, after trying to recreate every dish in my kitchen, I don’t like to eat at street food joints. Guess, I have become old for that fun part. And I also don’t allow my daughter to buy from the carts. But I still need my daughter to enjoy those goodies and what a better way than making it at home?
It has been 11 years since I became Mrs PPK. And this has been a fun filled journey with lots of laughter and tears. When I look back, I see how much my life has changed in all these years. One of the best turning point in my life is my wedding day. So I decided to celebrate it just like I plan every year. I even sketched a beautiful cake to be made but my hubby was stubborn. Yes, he didn’t want a cake for our anniversary. But my daughter wanted a cake so badly. She wanted us to cut a cake for celebration. Even I wanted a cake. So I was wondering what to do. What if I made a cake which hubby liked? He hates sweets so the usual cake is out of question. He likes medhu vadas and I was racking my brain on how to turn it into a cake. Trust me, I was thinking about this for two whole days before this idea stuck.
This is the final post for the Blogger Tuesday series I am doing at the Home Baker’s Guild. While I was thinking about recipes to try for the final post, I was totally confused with so many ideas flooding through my head. Finally I decided to do an easy breezy quick bread and that too a savoury one. I saw a recipe using onions and poppy seeds on Chow. I was quite fascinated on seeing the photo of the bread. So I adapted the recipe and made it as an eggless version today. Recently I bought a loaf pan which was huge compared to the small loaf tins I had earlier. It measures 9 1/2 ” * 5″ and even the recipe suggested using the same sized pan. As I wanted to see how the loaf turned out, I baked the bread in that tin. The loaf was not very high and the slices turned out to be rectangles rather than squares. The crust was so crispy and the crumb was very soft. The flavour of caramelized onions, poppy seeds and spinach was fantastic. I also used chopped green chillies to make it more spicier. All of us just loved the bread. This bread can also be toasted and served along with sauce or dip. You can also make sandwiches using these slices. There are so many options to make this into a hearty breakfast.