Spring Break Brownie

It is time for spring break in this corner of the world. Sunny boy too enjoyed a sort of spring break last week. We had a wonderful time. We hit a milestone that I have been looking forward for a long time. We baked together for the first time. No prize for guessing that we did a brownie. Sunny boy helped me measure out everything. He stirred the mixture and of course he licked my beaters clean.
I have always had him in my kitchen as I cooked. Long before he was 15 months old he knew the names of the vegetables and ingredients.  This very morning he was playing with his father and then all of a sudden he said, "Appa, will you please move away a bit?" Honey was perplexed and asked him why. Sunny boy said, "I am preparing Oggarane and it will splatter all over you". It make my heart puff up in joy. Like me my son. I am so very looking forward to having him in the kitchen and of course cook with him. I certainly hope that when he grows up, he will put together healthy from the scratch meals for his family in which ever part of the world he did be.

The brownie we put together was gone before I could snap a few pictures. But here is the journey which was way better than the destination. Sunny boy mixing batter. The end product looked like it was over mixed. The brownie had a cake like texture to it because of the over mixing. But  Sunny boy liked it anyway.Between me and him, we polished half the 8" we made that day.

After mixing the batter and popping it into the oven, Sunny boy got to lick the beaters.By the way, licking is supposed to be very bad etiquette back home. That is a strict no no. My grand mother would be livid if she gets to see this. Any way grand mother is  far away from my kitchen and will probably not eat any thing from my kitchen any way.
In short, we had a great time! I cannot believe that my little sunny baby is old enough to cook with me.

Tondekayi Fry

After three short years my laptop battery decided to die on me stalling my life as a blogger for weeks. Just happened to receive my shipment and guess what the first thing on my mind, write up a post. I have a bunch of photographs from the previous weeks that needs to be done and sent to blogger heaven!

Here is the first one. Tondekayi or the Tindora /Ivy goud is one of my favorite vegetables. It makes a wonderful Huli, Palya and also Gojju. This one is a fry. In my lexicon, that means a more elaborate dish than a Palya but less so than a Gojju. Mom makes a delicious version but that one seems to take forever and also she uses like a cup of oil for every kilo of the vegetable which is a little too much even by my standard. But sure enough it is absolutely tastey. This version is my modified version with much less oil almost the bang taste wise.

We will need,

Ivy Gourd/Tondekayi/ Tindora 2 lbs (cleaned slit into four length wise, ends discarded)
Peanut oil 2 tbsp
Mustard seeds 1/4 tsp
Jeera 1/2 tsp
Hing a dash
Curry leaves a handful
Turmeric a generous pinch
Green chillies 4-5 chopped
Dhania powder 1.5 tsp
Jeera powder 1 tsp
Jaggery  about a tsp crushed
Amchoor powder 1.5 tsp
Kopra 1/4 cup (coarsely powdered)
Salt to taste

  • Heat peanut oil in a non-stick wide bottom skillet. 
  • Throw in the mustard, Jeera, Hing and curry leaves. Once they stop sizzling, throw in the Ivy Gourd. Cover and cook for about 7-10 minutes till they are every so slightly tender. 
  • Throw in all the spice powders, stir well cover and cook till three fourth cooked. It took me about 10 minutes on very low heat. 
  • Once the Ivy gourds are tender-crisp, throw in the Kopra, adjust salt and remove from heat immediately. 
  • Serve hot with hot rice and a little ghee. Goes well with Rotis as well.