Wednesday, March 25, 2009

Raw banana (plantain) subzi

After disappering for a while, I am back with a nice recipe. These days I am cooking from this lovely book "Cooking at home with Pedatha". Pedatha has very simple and authentic recipes from Andhra.
This recipe is called Mustard flavoured vegetable (ava pettina koora (Telugu)).


2-Raw Bananas (diced medium)
1/4 tsp turmeric powder
1 tbsp oil
salt to taste

The Paste

1 1/2 tsps mustard seeds
1 tbsp raw rice
1 inch piece ginger
1/4 cup coconut (grated)
1/4 cup coriander leaves

The Tempering

1/2 tsp split black gram (husked) (urad dal)
1/2 tsp mustard seeds
2-4 green chillies slit
curry leaves a few
asafoetida powder a pinch


Boil the diced bananas in water along with turmeric powder till tender. Strain and set aside.
For the paste, Soak the mustard and rice in a little water. Grind into a fine paste and set aside.

In a wok, heat the oil for tempering. Add the gram; as it turns golden, add the mustard. Lower the flame and add the green chillies, curry leaves and asafoetida.
Add the boiled banana, paste and salt. Mix welland continueto cook for 3-4 minutes. Switch off the flame.

Serve with rice of rotis.

This picture is from the Pedatha book.

Pedatha says raw banana can be substituted with cabbage or sweet pumpkin.

We celebrated Jai's 5th birthday on 21st march with this lovely Madagascar theme cake!

I have always had great passion for Traditional Indian cookware like Copperware, brassware, soapstone pots and earthenwares.


Here is an article written for Neivedyam by on Indian cookware.

From Tandoor to Tabletop: Traditional Indian Cookware for a Healthy Lifestyle

The usage of traditional cookware materials has been integral in the centuries-long development in Indian and South Asian cuisine. In particular, cookware sets made of earthenware and brass have shown to be just as important as the ingredients themselves in many dishes because the materials enhance the complex flavors of the dishes being cooked. This is why traditional cooking still remains a part of life all over India, from the tandoor ovens of Punjab to the terra cotta pots in Manipur and Nagaland. But in addition to providing flavor these materials can also benefit your health as well. In this article, we’ll take a look at the pros and cons of cookware today that is made of traditional materials.

Earthenware and Ceramics

Ceramics have been used for cooking in India for over five thousand years, and the materials can vary a lot from region to region depending on the availability of materials. As mentioned above, one of the best things about ceramic and terra cotta cookware is that it brings out the flavor in many dishes, especially stews and other dishes that are simmered. Any type of earthenware is ideal for low-temperature cooking. And since the materials are not reactive, you don’t have to worry about toxins leaching their way into your food, making for dishes that are better tasting and healthier.

Ceramic and clay dishes are also easy to clean and are relatively inexpensive. However, they can be easy to break or chip and overall are not as durable as other types of cookware.

Copper and Brassware

Copper and brass has often been featured among the cookware and utensils of the wealthier households, particularly in Tamil Nadu. The reason why is simple, although these are some of the most expensive cooking materials, they are also the best. Copper and brass are nontoxic, conduct heat very well, and are stylish looking, making them very popular among professional chefs.

In addition their cost, both of these materials and copper in particular, are prone to scratching and may need to be polished often in order to maintain its appearance. But overall, copper and bronze provide best superior heat conductibility while remaining free of harmful toxins.

Aluminum and stainless steel have become popular in contemporary Indian cooking, as they are both affordable and durable. But sometimes it’s worth going to the basics. Aluminum unfortunately has the tendency to discolor and leach into food, as does nearly all types of nonstick materials. This is both bad for the flavor of the food and bad for your health. But if you stick to what worked best for centuries of Indian cooks, you’ll find yourself eating healthier and better tasting food at the same time.

Sunday, March 8, 2009

Celebrations!! Got my own Domain!!

Yes!! With the help of Dear Sandeepa from Bong Mom's cookbook, I have my own domain

The new address should work for everyone after at most 3 days. At that time blogger will redirect the readers from old address to the new one.
I am happy to announce my own New Home "Neivedyam" :)!!
I will be back soon with some delicious recipes for Ugadi.

Sunday, March 1, 2009

Celebrating Neivedyam's 2nd Birthday with Andhra Avakaya

It's been 2 lovely years of blogging. It's a wonderful journey into the world of cooking with co-blogger and friends. It has been an amazing experience to Cook and share, which always gives immense joy and pleasure. The happiest part is when people email me saying, they tried the recipes and liked it. I have made some great friends who are very close to heart through blogging. This year I have also started an event "Cooking for Kids" which is going on well with all your support.
I thank all the visitors for appreciating and supporting Neivedyam with their valuable comments. I hope to share more and more recipes with you in the coming years.

Here is a very Authentic and Traditional recipe from Andhra which my Mother-in-law passed it to me as a treasure. It's Andhra Avakaya (Mango Pickle). Avakaya is the oldest and traditional pickle made in Andhra. In Andhra, during summer mangoes are bought, cleaned and cut to pieces, processed and made to pickles with spices originated in Andhra itself. The Chilli and Turmeric which are cultivated in Andhra are used for making this Avakaya.

I was not aware that avakaya was so easy to make at home until one day my mother-in-law made them in 15 minutes. Now I never buy pickles from store and the avakaya pickle I make is a real hit in my house:) I too can make them in minutes(proud).


3 medium sized raw mangoes (makes 3 cups diced mangoes)
1/2 cup chili powder
1/2 cup Mustard seeds
1/2 cup salt
1/2 cup oil (I used vegetable oil)
1 tsp Fenugreek seeds
1 tbsp Turmeric


The most important thing to remember for making avakaya is buying mangoes. They should be very hard when touched and should be of medium size.
Wash the mangoes and wipe off the water with a clean cloth or paper towel. Cut the mangoes in to pieces as shown.
Spread the mango pieces on a clean and dry paper towel. Pat dry and remove the excess moisture on the pieces. Leave it aside.

Grind Mustard seeds along with salt, chilli powder and fenugreek seeds. Some people use fenugreek seeds as it is without grinding but I prefer to powder it.

The chilli powder I use is from Andhra. This chilli powder is specifically used for making pickles which is called as "Three mango mirch powder" (made of warangal mirchi). It is pure and brings out good color to the pickle. Kashmiri chili powder can be used instead.

The ground spice mix comes to about 2 cups approximately which is called ava pindi (mustard powder)
Blend in the prepared spice powder with the mango pieces, oil and turmeric in a wide bowl. Mix well until all the mango pieces are coated with spices. Transfer the prepared pickle into a clean and dry air tight jar. Next morning the oil and juice comes out of the mango pieces.

If you taste the avakaya immediately after preparing, it will taste salty. Do not think you have added more salt or chilli powder. It take 3-4 days for the avakaya to get to its original taste.

Tuesday, February 17, 2009

Sunnundalu (Urad Dal Laddu)

Sunnundalu is a very traditional sweet of Andhra. It is prepared during baby showers as it has lot of health benefits during pregnancy. My Mother-in-law made this delicacy for me on my baby shower. She is a wonderful cook and has introduced me to the authentic Andhra cuisine. I also learnt how to make the famous Andhra Avakaya (Mango pickle) from her.

This is my contribution to Cooking for kids with love hosted by the very talented Pratibha & Jigyasa. Though we are still waiting for the movers to get our stuff and not yet completely settled down here in Michigan, I thought of making something from my mother-in-law's kitchen with the available ingredients in my kitchen for this event.


2 cups Urad dal (Roasted into golden red color)
1 cup Sugar
1/2 cup Melted ghee(clarified Butter)


In a heavy bottomed pan roast the urad dal on medium low heat by stirring continuously. The dal should slowly turn to red color. Remove it from heat and let it cool for a while, grind the roasted urad dal along with sugar into a coarse powder.
The powder should have a sand like texture.
Transfer the mixture into a pan and add melted ghee. On low heat blend ghee and urad dal mixture well. Remove from heat and make small laddus. It is a healthy laddu and "is good for backbone during pregnancy" says my mother-in-law!!

Monday, January 26, 2009

Book Giveaways-Cooking for Kids-February

I am very delighted to announce that Jigyasa & Pratibha of the lovely blog Pedatha's whose food we eat... are hosting February's Cooking for Kids event. The Beautiful ingredient is "Love".

This event is hosted in lovely memory of Pedatha who passed away on Feb 20th last year. The detail of this event is here.

THE THREE BEST ENTRIES WILL WIN A PRIZE EACH…AND THE PRIZE IS - a choice between Jigyasa & Pratibha's first cookbook “Cooking at home with Pedatha” or their second cookbook “Sukham Ayu: Cooking at Home with Ayurvedic Insights”, which is being launched on Feb 11th.

So get cooking something with lots and lots of "love" and post it in your blog on the month of Feb.

Saturday, January 17, 2009

Cooking for Kids- Future Hosts

Here are the details of Hosts - Cooking for Kids Event.

Jan 5th to Feb 5th- Preety's Kitchen- Milk and Milk Products.

Feb 1st to Feb15th- Pedatha's whose food we eat... - cooking for kids with LOVE

Mar 1st to Apr 1st- Simple Home Cooking

Apr 1st to May 1st- Trupti's Food Corner

May 1st to June 1st- Cooking in Westchester

June 1st to July 1st- Cook's Hideout

July 1st to August 1st - easyntastyrecipes

August 1st to sep 1st- Dil Se

September 1st to October 1st - Salt to Taste

October 1st to November 1st - Kidz Delight

November 1st to December 1st - Kitchen Chronicles

January 1st to February 1st - Sara's Corner

March 1st to April 1st - Taste Buds

May 1st to June 1st- Mharo Rajasthan's Recipes
*************My best wishes to all the hosts.*************

Thursday, January 15, 2009

Moving Again!!! Need a break....

I am moving to Michigan by the end of this month. I know what you all are thinking..:) Disappearing for a year, I thought I could blog again for a while but again on a move. I feel so helpless, that too with my 6 month old little Diya.

I need help here. I want someone to host my Cooking for Kids Event for the next few months. Who ever is interested, please email me with the month in which you would like to host to I also want someone to take over January's Cooking for kids event-Milk and Milk products which ends on Feb-5th. Thanks in advance.

Hope to be back soon this time. Bye!!

Friday, January 9, 2009

Cooking for Kids - Corn Roundup!

Here are some delicious Corn recipes! This roundup took me lot of time because we all were under the weather. It made my little ones cranky. These days my drafting are done between diaper changes, cooking, cleaning, laundry, shuttling between the 2 little ones, answering my 4 year old's never ending questions, pickups/drops from/to school. Besides all this, cook, capture, draft, events, visit other blogs...Whew!! Pretty hectic.

Thankyou so much for all your lovely contributions!
This months's Cooking For Kids Ingredient is Milk. You can use paneer(Indian cheese), any other cheese, yogurt and cream too. Please find the details of this event on the side bar.

Veg-Corn Soup from Appetizing recipes

Simple Breakfast from Easy 2 Cook Recipes

Semiya Corn Upma from Easy 2 Cook Recipes

Pasta and Corn in White Sauce from Appetizing recipes

Corn and Pasta in Tomato Sauce from Appetizing recipes

Sabudhana Corn pulao from Adlak's Kitchen

Poha snack from For spicy lovers

Moong Dal with Corn and Spinach from Cooking in westchester

Corn kurma from Easy 2 Cook Recipes

Toasted Corn from Veggie Platter

Makai Handvo( Vegetable Handvo) from Chai's Corner

Makyachi Usal from Enjoy Indian Food

Corn Toast from Adlak's Kitchen

Microwave chocolate halwa from Priya's Easy N Tasty Recipes

Christmas Tree Popcorn Clusters from Culinary Bazaar

Corn Vada from Food Lovers

Mushroom Babycorn Soup from Priya's Easy N Tasty Recipes

Corn and Sprouts Salad from Poonam's kitchen

Veg Kurma in Corn Gravy from Krishnaarpanam

Corn Croquettes from Sinful Indulgence

Corn Bread from Plantain Leaf

Corn Sundal from Simple Indian Food

Corn Seekh kebab from Spice Club

Corn Kebab from Simple Indian Food

One page cookbook from One page Cookbooks

Chilaquiles from Chai's Corner

Corn Fritters from Neivedyam

Corn Puttu and Kadala Curry from Neivedyam

Monday, January 5, 2009

Corn Puttu and Kadala Curry

Puttu is one of my favorite comfort food after idli/sambar. I make this at least 2-3 times a month. It is a staple breakfast in Kerala along with a cup of tea.

Knowing that its my favorite, my mom had bought some different varieties of ready made Puttu flour form India. Double Horse brand has a wide variety like corn, ragi and health mix puttu flour which makes puttu making very easy.
I dont know if we can use corn meal as a substitute.


For Puttu:

2 or 3 cups Corn puttu flour
1 cup fresh grated coconut
1/2 tsp salt
1 tsp sugar
water to moisten the puttu


In a bowl toss in puttu flour, add salt and sugar (for softness). Sprinkle Luke warm water so as to moisten the flour. Keep mixing the flour and water to make sure no lumps are formed and the mix should remain in the form of flour. To know if you have added enough water to the flour, take some flour in your hand to make a fist and see if the flour holds together. This means the mix is ready to get steamed. Keep this mix aside for about 10 minutes.
In a puttu maker fill 2-3 tbsp fresh grated coconut and top it with flour and make layers as seen in the picture.

Steam cook by placing the Puttu maker above a pressure cooker which has 4-5 cups of water in it. Cook for about 10 minutes or until steam appears above the puttu maker.

Kadala curry ( Chickpea gravy)


1 cup black (kala) chana/chickpea soaked and pressure cooked with 1tsp salt
1 cup chopped onions
1 cup chopped tomatoes
2 tbsp Chana masala powder or (1tsp coriander powder)
1/2 tsp chili powder
2 tbsp dry/dessicated coconut powder
1/2 tsp turmeric powder
1tsp ginger-garlic paste
3-4 tbsp oil
1/3 tsp mustard seeds
handful of curry leaves
1-2 green chillies
salt to taste


In a deep bottomed pan, add oil. On a medium heat, add mustard seeds, allow it to splutter. To this add ginger-garlic paste, curry leaves and green chillies. Also add onions and cook till soft. Add tomato, salt, Chana masala, chili powder, turmeric powder, coconut powder and cook till soft. The mixture reaches a thick semi-gravy consistency. A little water from the pressure cooked chickpea can be added to the mixture to cook well. Now add the cooked chickpea(kadala) to this mixture.
Let it cook for about 10 minutes on medium-low heat. Delicious Kadala curry is ready to go with steamed puttu. A very satisfying meal to the tummy and soul:)

This is my contribution to Cooking for Kids Event- Corn last date-Jan 5th. This being a very healthy meal. Puttu can also be served with banana and sugar for kids.

I also announce the Ingredient for the month of January- Its Milk and milk products. You can use paneer(Indian cheese), any other cheese, yogurt and cream

Milk being good for kids milk contains significant amounts of Saturated fat, Protein, Calcium as well as Vitamin C.

The last date for submission of entries is Feb-5th. Will get back to you soon with the corn- roundup!!

I am sending this to JFI- Chickpea by Sometime Foodie.

This also goes to FIC-Yellow by Sunshinemom and My Legume Love Affair by Srivalli.
Susan is the brain child of My Legume Love Affair event.

Wednesday, December 31, 2008

Cookie Baking Event Roundup!!

I am happy to showcase my very first event's roundup on Cookies. My hearty Thanks to all the contributors for making it a success. If I have missed out any entries please let me know, I will add it up and announce the book giveaway in the same post.
The winner of the cookie book is "Sindhura of Bay Leaf". Congrats Sindhura!!
Thanks to all for the lovely New Year wishes.
I wish all my visitors a very Happy & Prosperous New Year.

DK of Culinary Bazaar

Meeta of What's for lunch honey

Yasmeen of Health Nut

Vineela of Vineela's Cuisine

Deepa of Simple Home Cooking

Uma of Essence of Andhra

Sweatha of Tasty Curry Leaf

Sunita of Sunita's World

Sukanya of Sukanya's Musings


Sowmya of Creative Saga

Sindhura of Bay Leaf

Sindhura of Bay Leaf

Sindhura of Bay Leaf

Sanika of Spicy & Tangy..Sweet & Yummy

Renuka of Fusion

Ranae of La Dolce Dente

Priya of Priya's Easy N Tasty Recipes

Priya of Priya's Easy N Tasty Recipes

Raji of Simply Innocence

Sukanya of Hot N'Sweet Bowl

Medena of Cafe Chocolada

Mahimaa of Indian Vegetarian Kitchen

Deepthi of Vegetable Platter

Namratha of Finger Licking Food

Navita of Zaayeka

Bharathy of Spicy Chilly

Archy of Archy's Recipe Book

Jayashree of Sinful Indulgence

Arundhuti of Gourmet Affair

Happy Cook of My Kitchen Treasures

Kalai of Samaithu Paarkalaam

Dhanya of My Home Cooking

Deeba of Passionate About Baking

JZ of Tasty Treats

Madhuram of Eggless Cooking

Keerthana of Kitchen Vibes

Soma of Ecurry

Madhuram of Eggless Cooking

Poonam of Poonam's Kitchen

Pamela of The Cooking Ninja

Mansi of Fun and Food

Sunshinemom of Tongue Ticklers

Kalai of Samaithu Paarkalaam

Chelly of Rolling in Dough

Cathy of Aficionado

Bertha of Gourmet Baking

Kalai of Samaithu Paarkalaam

Preety of Preety's Kitchen

Aquadaze of Served with Love

Anudivya of ...and a little bit more...

Akal of Akal's Saappadu

Miri of Peppermill