మహానంది మిత్రులందరికి ఉగాది శుభాకాంక్షలు
Gudi Padwa Nutan Varshabhinandan
This will be my third year of vegetable gardening and I am very much looking forward to working and harvesting. Now, I feel more experienced with Houston seasons and I am also putting my experience to good use. I am working as a garden consultant to two first time home gardeners. I am advising them with design layout, plant selection etc, enjoying the role very much.:)
Last year, I employed succession planting to maximize the limited space I have and the growing period. During spring I started with cool season spring crop (peas, green beans, yellow and green zucchini, cucumbers, methi). Followed by a Houston-heat loving summer crop (turia-beerakaaya, papdi lilva-chikkudu, karela-kakara, okra-benda, gongura etc).
This strategy worked. I had a steady harvest throughout the growing season, from April till the end of November. During those months, my expenses on buying vegetables from stores was less than ten dollars a week, usually it would be around thirty dollars. During the past growing season I would only buy onions, carrots and fruits from the stores and all other vegetables that had cooked were from my garden. Not only my kitchen needs were met, I was also able to share the excess vegetable harvest with friends. Succession planting is a joy and I am planning to stick with this strategy this year as well. If weather permits and I could, I would also do a third fall crop.
Here are the list of plants I planted for this growing season:
Box 1: Okra, Peanuts, Fennel Bulbs, Kohlrabi, Tomatillo, Kerala Potatoes (Thanks, Usha!)
Box 2: Tomatoes (Celebrity, Cherry Tomatoes), Cantaloupe (from last year seeds)
Box 3: Vines – Green Beans, Peas, Cucumber (Persian and Pickle), Lemon-cuke (budamkaya), Malabar Spinach (bacchali)
Box 4: Vines – Zucchini (yellow), Mexican Squash, Grapes, Papdi-liva&Valor (chikkudu), Chinese and Indian Karela, Turia (beerakaaya) (for summer)
Box 5: Aaku Kuralu – Methi, Spinach, Swiss Chard, Coriander, Purslane (payala), Amaranth (thotakura), Gongura (for summer)
Box 6: Herbs – Mint, Rosemary, Marjoram (maruvam), Lemongrass, Turmeric, Dodda Patre (Coleus Aromaticus, Karpooravalli)
Box 7: Peppers – Pequin, Guntur, Habanero, Cayenne. Bell Peppers and Banana Peppers
Box 8: Brinjal – Fairy tale, Japanese, Indian and Italian
Box 9: Tomatoes – Better boy, Brandywine, Cherokee Purple
Planning to try out something new – Tuvar and Parval
Here are the boxes in long shot:
What are you planning to grow this season? Any new ideas? I would love to hear from you fellow garden enthusiasts.
“Holi” – the festival of colors is one of Houston’s favorite festivals. Every year, Indian Association, Gujarati Samaj and Masala Radio together organize a fun filled, Holi celebration in a Houston city park. Nearly 10,000 to 12,000 people come from all parts of Texas to this event. Colors, food, dance programs plus pleasant weather and spring holiday break make Holi celebrations a hugely popular, favorite family event. We go every year and always had fun. The celebrations for this year were today at Seabourne Creek Park in Rosenberg. Here are some photos of Holi hungama.
The First full moon of Spring 2011. A renewal of the growing season.
Here are some photos from my garden.
Houston has spring like weather since third week of February. That means the beginning of planting season. I had been in the garden, cleaning the garden beds, starting seedlings and planting vegetable plants. Kind of lost in spring sunshine, and who can resist the spring charm?
Spring means asparagus is in season. I bought a bunch of tender asparagus last weekend and prepared a Thai inspired Buddha’s bowl for today’s meal. A complete vegetarian one-pot meal with asparagus and buckwheat (soba) noodles in homemade sweet and sour peanut sauce. You can of course, buy ready-made sauce but the sauce is easy to prepare at home using the ingredients that are already in pantry and that’s what I did. Buckwheat noodles which are prepared from buckwheat flour have a unique texture and flavor that I enjoy. With fresh asparagus and in flavorful sauce, it was a nutritious, filling Buddha’s bowl. Imagine PF Chang’s restaurant but without all the hoopla and waiting to get a table.
1. Cook the buckwheat noodles according to the instructions on the package, then drain in a colander and rinse under cold running water. Set aside.
2. Heat sesame oil in a wok or wide pan until hot. Add onions, asparagus, carrot and green papaya. Saute for 10 minutes, turning frequently, until the vegetables are tender and browned.
3. Add the sweet and sour peanut sauce to roasted vegetables. Sprinkle salt and quarter cup of water. Simmer on low heat for five minutes.
4. Toss in the buckwheat noodles and stir coat them in the sauce. Heat through for two minutes and then spoon into individual serving bowls. Sprinkle cilantro, pistachio and little bit lemon juice on top and serve immediately.
Variation: Use whole-wheat or rice noodles instead of buckwheat noodles, if you wish.
I baked a chocolate-date cake for two adorable little girls last week. Charming chocolate and demure dates, energizing and detoxifying at the same time, they just seem to belong together. It was a moist, dense cake and the girls liked its comforting taste.
2 cups, all purpose flour (unbleached)
1 cup, semi sweet chocolate chips
1 cup, fresh dates, pitted and chopped, soaked in a cup of warm milk for 30 minutes
1 cup, pecan pieces (or walnut pieces)
1 1/4 cups, cane sugar
2 eggs or 1 ripe banana, mashed, about a cup
1/2 cup, ghee or peanut oil
1/2 cup, fresh orange juice
1 teaspoon each – baking powder and baking soda
1 teaspoon – vanilla extract
1. Preheat the oven to 350 F. Generously apply ghee or oil to a cake or bread pan.
2. In a bowl, beat the eggs or ripe banana, sugar, vanilla extract, orange juice and ghee or oil into smooth mixture. Then add and fold in the flour, chocolate chips, dates plus the milk they soaked in, pecans, baking powder and baking soda. Pour the batter into cake pan.
3. Bake 40 to 50 minutes, until the cake is firm and a knife inserted into the center comes out clean. Cool for 10 minutes in the pan and then invert on to a wire rack or plate to cool completely before serving.
Throughout the past, spices sacrificed India. Spice routes were formed, land was looted, blood was shed and a lot was lost due to others’ search of Indian spices. After all that sacrifice, you would think that adding spices would receive approval and appreciation. It seems not. Particularly adding spices to “pasta” group. Some sneer at any effort to spice up the spaghetti sauce. Sprinkle Indian spices, the severe sermons start. “Do not violate the sanctity of spaghetti with garam masala, it’s sacrilegious to spaghetti sauce”, they lament and ridicule the efforts.
If you disagree with this thought process, then this recipe is for you. The bland spaghetti mingles with moderately Indian-spiced tomato-garlic sauce. And the end result is delightful tummy filler, worthy of India’s spice sacrifice. Spices are no small matter. Long live spices. May they always enliven our food and guard our health!
Spicy Spaghetti with Indian Spices
(for 4 generous servings)
1 tablespoon, olive oil
1/4 teaspoon, cumin seeds
1/4 cup, Kasuri methi
1 small red onion or shallot, finely chopped
4 garlic cloves, finely chopped
1 cup of diced carrots and fresh peas mix
4 cups, homemade or store-bought, organic tomato sauce
1 tablespoon, garam masala powder
1/2 teaspoon each – chilli powder and turmeric powder
Salt to taste
In a skillet, heat the olive oil and add to it the cumin seeds and kasuri methi. Toast on low heat to fragrance. Add onion and garlic. Saute on moderate heat. When garlic and the onion are transparent, add the vegetables and tomato sauce. Season with garam masala powder, chilli powder, turmeric and salt. Mix well and partially cover the pan. Simmer on moderate heat for about 15 minutes.
Serve the sauce hot over freshly cooked whole-wheat spaghetti for tasty, spicy spaghetti.
Get Together Party at a Friend’s Home
Theme: Casual Get Together
Red Beans Kosambari with Tomatoes and Corn
Lemon Sevai and Coconut Sevai with Fresh, Homemade Sevai
Jeera Basmati Rice
Plain Chapati and Ghee Chapati
Thayir Sadam (Daddhojanam), Sweetened with Red Grapes
Mor Kuzhambu Vadai
Green Mango Pickle
Bengali Alu Dum
Comforting, Semiya Kheer
Rava Kesari in Flower Shapes
Coconut-Pecan Burfi with Pecans from the Neighborhood
It’s so cold outside today, the brain prefers to stay numb rather than focus on work. The weather will remain frigid all this week, and there is also snow forecast for tomorrow. Houston’s is really mild compared to what Northeast and Midwest US are facing right now. Winter is really too much this year and spring can’t come soon enough!
Even in this bitter cold weather, we get great quality fresh coconuts, thanks to local Asian and Mexican shops in Houston. With those fresh coconuts, we prepared coconut-pecan burfis for a friend’s birthday celebration last weekend.
You remember the pecans I gathered from neighborhood pecan trees last October? I had no idea before about how time-consuming the pecan shelling process can be. The first attempt was a test for my patience. Now I keep the breaking and shelling pecan nuts to need to bake basis and only for special occasions. And, I had to shell some more, patiently for this preparation.
The dessert idea started with plain coconut burfi, then we thought why not buddy up the coconut with pecans. The combination was a success and they made a darling duo in burfis. Coconut-Pecan burfis are wonderful dessert for special occasions. Give a try.
Some delicious options for different occasions, that’s “Indian Party Menus”.
Hope you would find this series helpful when planning your party food menu.
Birthday Party at a Friend’s Home
Theme: Friend’s 41-year birthday celebration
Guests Number: 8
Brown Rice and White Rice
Tomato Pappu (Tomato Dal)
Broccoli-Sweet Potato Stir-fry
Majjiga Pulusu (Tadka buttermilk)
Birthday Cake with Pound Cake
Gifts from Guests:
Coconut-Pecan Burfi (prepared by us)
German Chocolate Fudge Cake
This is another dish I prepared with my winter broad bean harvest. In this recipe, I have paired the plump, proteinaceous broad beans with delicious baby green brinjals. Green brinjals should be small, with firm texture and barely-there white seeds. Recognizing these qualities in green brinjals will make this a tasty, successful dish.
Prepare the Ingredients:
Prepare the Kura: