Aigo in action at golf course in khatmandu

Our Nepal Trip

Le-Meredien Khatmandu gave us an offer of Rs.16000/- for 4 nights & 5 days on twin sharing basis.
This package included Airport pick up and drop, 4 brekfasts, 4 lunch or dinner, 4 days of golf and for non golfers 4 days of Spa coupons.
I jumped at the offer and booked our passage, Pune- Bombay-Delhi-Khatmandu and back for baba & me..
Nani & Sesh also came with us . We had good 4 days in Khatmandu and Pokhra valley.
Nepal is a very very poor country, so Khatmandu was a dissapointment. Very crowded with non existant roads etc. Also the Maoists had just won the elections and were in the process of forming a governament.
However our resort was beautiful and away from the city in Gokaran forest.
I played golf for 2 days and then other 2 days we went around sightseeing.
The best part of the trip was the mountain flight in a samall 16 seater beachcraft to see Himalayan range.
I have no words to describe this flight.
We flew east and north of khatmandu to see the entire range where smallest peak was 27000 ft high.
Then we all saw Everest ( Sagarmatha) the most magnificient and majestic peak ever. Which is 29,900 ft high and all other peaks look like dwarfs infront of it.
I am posting few pictures of Himalayas , hope you all will enjoy it.And may be one day you all will see it yourselves and tell me what your experience was.
With love
Aigo

Coconut Chutney or Kobbarkaya Pachadi

Ingredients:

Coconut- 1 cup grated
Thick tamarind pulp- 1.5 tbsp
Jagerry- 1 tsp
Oil- 1 tbsp
Salt- To taste

Tempering:

Split black gram- 1 heaped tsp
Mustard seeds- 1 tsp
Fenugreek seeds- 1/2 tsp
Red chillies- 8 to 10
Green chillies- 3 to 4
Curry leaves- 6 to 8
Corander leaves - 1 tbsp , chopped
Asafoetida- 1 tsp

Procedure:

1- In a wok heat 2 tsp oil. Add gram, pop mustard and then fenugrrek. Switch off the heat and add red chillies and remaining ingredients of tempering
2- Grind the tempering along with coconut, tamarind pulp, jaggery and salt into coarse paste.
3- Heat remaining oil and add little gram, mustard and after switching off heat asafoetida powder.
Garnish the ground chutney with this second tempering.

Note:

Serve with idlis. dosas or with steamed rice with spoonful of ghee.

Ginger Chutney or Allam Pachadi

Ingredients:

Ginger-1 cup grated
Tamarind pulp 3 tbsp
Jaggery- 1 tbsp
Ghee-2 tbsp
Oil-2 tbsp
Salt- To taste

For tempering;

Split blck gram -1tbsp
Mustard seeds- 1 tbsp
Red chillies- 3 to 4
Curry leaves- 1/2 cup
Coriander leaves-1 cup, chopped
Asafoetida- 1 tsp
Turmeric powder 1/2 tsp

Procedure:

1- In a wok heat ghee and fry the grated ginger well for 4-5 minutes.
2-In another wok, heat 1.5 tbsp oil for first tempering. Add the gram, as it turns brown pop mustard. Switch off heat and add the red chillies, and remaining ingredients of the tempering.
3- Grind this tempering along with tamarind pulp, jaggery, salt into coarse paste. Now add cooked ginger and grind coarsely.
4- heat remaining oil and add little gram, pop mustard . Switch off heat. Garnish pachadi with this second tempering.

Note:
Serve with steamed rice, idlis or Dosa.

Dosakaya Pachadi

Ingredients:

Dosakaya- 1 large
Thick tamarind pulp-2 tbsp
oil-1 tbsp
Salt- To taste

Tempering:

Split black gram-1tbsp
Musterd seeds- 2 tbsp
Red chillies-5 to 6
Green chillies-3 to 4
Curry leaves-10 to 12
Coriander leaves- 1/4 cup, chopped finely
Asfoetida- 1tsp

Procedure:

1- Peel dosakaya, remove seeds and dice into small cubes
2- In a wok, heat 2 tsp oil for tempering. Add split gram, as it turns golden brown, pop the musterd. Switch off heat and add red chillies, stir in remaining ingredients.
3- Grind tempering along with tamarind pulp, salt and dosakaya pieces into coarse paste.
4- heat remaining oil. Pop mustard, switch off heat and add asafoetida.
5- Garnish pachadi with this second tempering

Note:

Serve with steamed rice .

Brinjal Chutney or Vankaya Pachadi

Ingredients:

Brinjal- 1 large
Tamarind pulp- 2 tbsp
Oil- 2.5 tbsp
Salt to taste

For Tempering:

Split black gram- 2 tbsp
Mustard seeds- 2 tbsp
Fenugreek seeds- 1/4 tsp
Red chillies- 6 to 8
Green chillies- 3 to 4
Curry leaves- 10 to 12
Coriander leaves- 1/2 cup chopped
Asafoetida- 1 tsp

Procedure:

1- Coat the brinjal lightly with oil and roast directly on low flame till skin turns black and starts cracking. Pierce with fork to make sure the brinjal is well cooked. Scrape off the skin , mash and keep aside.
2- In a wok heat oil for tempering.
Add black gram, mustard, fenugreek. Switch off heat add red chillies, green chillies, curry leaves and corrinder leaves.
3- Grind this tempering along with tamarind pulp and salt into coarse paste.
4- Add this paste to brinjal pulp and mix well.

CHUTNEYS OR PACHADIS

Spinach Chutney or Pachadi

Ingredients:

Spinach - 2 bunches
Thick Tamarind pulp- 2 tbsp
Sesame seeds- 2 tsp
Oil- 4 tsp
Salt to taste

The Tempering:

Split black gram- 1 tsp
Musterd seeds- 2 tsp
Fenugreek seeds- 1/4 tsp
Red Chillies- 6 to 8
Green Chillies- 4 to 5
Curry leaves- 10 to 12
Asafoetida- 1 tsp

Procedure;

1- Chop spinach rouhgly along with tender stems
2- Dry roast sesame seeds till golden brown and grind into coarse powder.
3-Heat 1 tsp oil in a wok , add spinach, cover and simmer for at least 10 minutes. When the spinach is well cooked and water has evaporated completely switch off heat and keep aside.
4-In another wok heat 2 tsp oil. Add gram, then musterd and then fenugreek. Switch off the heat and add red chillies then green chillies, curry leaves and asafoetida powder.
5- Grind the tempering along with tamarind pulp, sesame seeds powder and salt into fine paste. Now add spinach and grind coarsely.
6- Heat remaining oil, add gram, musterd and switch off heat. Garnish pachadi with this tempering.

Vegetables in sweet & sour gravy or Theeyati pulusu

Ingredients:

Pumpkin (red)- 100 grams
Bottle gourd- 100 grams
Sweet potato-100 grams
Brinjal- 100 gram
Raw mango- 100 gma
Drumsticks- 2
Tamarind pulp- 3 tbsp
Sambar podi- 2 tbsp
Jaggery- 1.5 tbsp
Green chillies- 3-4 slit
Curry leaves- 8 to 10
Coriander leaves- for garnishing
Oil- 2 tbsp
Salt to taste

The Powder:

Split black gram- 1 tbsp
Bengal gram- 2 tbsp
Sesame seeds- 1 tbsp

The Tempering:

Musterd seeds- 1 tsp
Fenugreek seeds- 1 tsp
Asafoetida- 1/2 tsp

Procedure:

1-Cut all vegetables into large pieces
2- For powder, dry roast the grams and sesame seeds until brown and and grind into fine powder.
3- Mix the powde, tamarind pulp, samabar powder and jaggery in 1.5 cups of water to make thin smooth gravy.
4-in a wok, heat oil for tempering. Pop musterd seeds and then add fenugreek seeds. Lower tha flame and add the asafoetida.
5- Add the chopped vegetables and allow to simmer, adding enough water to cover the vegetables.
6- When the vegetables are done, add prepared gravy, green chillies and salt and cookfor 4-5 minutes.
7- Fianlly, garnish with curry leaves and coriander leaves just as you switch off flame.

Note:
Serve with steamed rice

Pepper flavoured Dal , with vegetables or Pindimiriyam

Ingredients:

Split red gram- 1 cup
Turmeric powder- 1/2 tsp
Bottle gourd- 4 to 6 cubes, medium sized
Potato- 1 large, diced
Raw bananna- 1, dice dmedium
Brinjal- few pieces
Beans- 10 to 12, chopped
Cluster beans- 1/2 cup, chopped
Tamirand pulp-1.5 tbsp
Oil- 5 tbsp
Salt- To taste

The paste:

Split black gram -1 tbsp
Cumin seeds- 1/2 tbsp
Coriande seeds- 2 tbsp
Peppercorns- 1 tbsp
Red chillies- 5 to 6. whole with stalk removes
Asafoetida- 1/2 tsp
Coconut- 1/2 cup, grated

The Tempering:

Musterd seeds- 2 tsp
Cumin seeds- 2 tsp
Curry leaves- 10 to 12
Asafoetida- 1/2 tsp

Procedure:

1- Boil the vegetables in little water with turmeric until tender. Set aside along with water.
2- Pressure cook the red gram in 3 cups of water to a soft consistency, and set aside.
3- For the paste , heat 3 tbsp oil in a wok and add the black gram. As the gram turns brown, lower the flame and add remaining ingredients except coconut. Roast for a couple of minutes. Now add coconut and continue to roas for a minute or two. Grind into fine paste, using very little water.
4- In the same wok, heat remaining oil for tempering. Pop the mustered and add cumin. Lower the flame and add curry leaves and asafoetida.
5- Add the prepared paste and allow to simmer for few minutes. Add the boiled vegetables. tamirand pulp, chopped coriander leaves and salt. Simmer for 3-5 minutes.
6- Finally, stir in the cooked gram and simmer for 4-5 minutes, allowing the flavoures to blend well.

Note:

Serve with steamed rice.
For special touch add 1 tbsp ghee just before switching off flame.

Dal with Tomatoes or Tomato Pappu

Ingredients:

Split red gram -1 cup
Tomatoes - 3 or 4 chopped fine
Fenugreek seeds- 1/2 tsp
Turmeric powder - 1/2 tsp
Garlic (Optional)- 3 to 4 roughly crushed
Chilly powder - 1tsp
Coriander powder- 1 tsp
Green chillies- 3 to 4 , stalks removed & halved
Coriander leaves- 2 tbsp , chopped
Oil- 1 tbsp
Salt- to taste

The tempering:

Musterd seed-1 tsp
fenugreek seeds- 1tsp
Curry leaves- 7 to 8
Asafoetida- 1tsp

Procedure:

1-Pressure cook the red gram in 3 cups of water along with fenugreek seeds and turmeric to very soft consistency.
If the cooked gram is very thich add 1/2 cup water, churn well and set aside
2-In a wok, heat oil for tempering. Pop musterd seeds and then add fenugreek. Lower the flame and with the browning of fenugreek, add curry leaves and asafoetida.
3-Add the chopped tomatoes and garlic, stir and simmer for few minutes.
4-Add chilly powder, coriander powder, green chillies and salt and cook for few more minutes.
Now add the cooked gram and allow to simmer for few minutes.
5-Just before switching off flame, add the coriander leaves.

Note:

Serve with steamed rice.
For a special touch add 1tbsp of ghee and few slices of raw mango to the tempering.

2- Green Gram with Ridge Gourd or Beerakaya pappu

Ingredients:

Green gram ( husked) -1 cup
Ridge gourd- 2 medium sized
Turmeric powder-1/4 tsp
Green Chillies-2, stalks removed and halved
Coriander leaves-2 tbsp, chopped
Lemon juice- 1 tbsp
Oil-1 tbsp
Salt- to taste

The tempering:

Musterd seeds-1tsp
Cumin seeds-1/2 tsp
Red Chillies- 2, stalked removed
Curry leaves-1 stem

Procedure:

1- Pressure cook the green gram with turmeric in 3 cups of water to a soft consistency. If cooked gram is too thick add water . Churn well and set aside.
2- Scrape and chop the gourd into medium -sized cubes.
3-In a wok, heat oil for tempering and pop the musterd. Lower the flame and add the cumin and red chillies. As chillies turn red add asafoetida.
4-Add chopped gourds, cover and simmer for a couple of minutes until tender.
5-Add the cooked gram, green chillies, coriander leaves and salt and continue cooking for few minutes.
6- Finally, switch off the flame and stir in the lemon juice.

Note: Serve with steamed rice.

Dals or pappus our source of Protein

1-Palakoora Pappu or Spinach Dal

Ingredients:

Spinach leaves-1 bunch
Split red gram-1cup
Fenugreek seeds-1/4 tsp
Turmeric powder-1/2 tsp
Tamarind pulp-2 to 3 tsp
Asafoetida-1tsp
Red Chillies-2 or 3 slit
Green Chillies-2-3 slit
Curry leaves-10 to 12
Corriander leaves-1/2 cup chopped
Ghee-3tbsp
Oil-3 tbsp
Salt-To taste

Procedure:

1-Pressure cook red gram in 3 cups of water with fenugreek and 1/4 tsp turmeric to very soft consistancy, churn and set aside.
2-Chop spinach roughly along with the tender stems.
3- In a wok, heat the oil for tempering. Pop musterd and then add the fenugreek. Lower the flame and with browning of fenugreek, add the red chillies and fry until they turn bright red. Add spinach , cover and cook until well done.
4-Add tamarind pulp. asafoetida and salt and simmer for 5 to 10 minutes.
5-Add the cooked gram, 1/4 tsp turmeric, green chillies, curry leaves and corriander leaves and continue to cook for few more minutes.
6- Finally just before switching off the flame add ghee.

Note:

Serve with steamed rice.

Variation:

You can substitute spinach with other greens like fenugreek leaves.

You can substitute red gram with green gram.

Sweet Rasam

This is a variation of normal Rasam or Charu.

Ingredients:

Water: 5-6 cups
Split red gram: 1 tbsp
Tamarind: mediu, lemon size ball, to be used whole.
Turmeric powder-1/2 tsp
Jaggery or sugar- 1 to 2 tbsp
Ginger- 2 inch piece, crushed
Coriander seeds-1/2 tbsp, roasted and powdered
Peppercorns- 1/2tbsp, roasted and powdered
Cumin seeds-1/2 tbsp, roasted and powdered
Coriander leaves- to garnish
Ghee-1tbsp
Salt-to taste

The tempering

Musterd seeds-1/2 tsp
Cumin seeds-1/2 tsp
Asafoetida- 1/2 tsp

Procedure:

1- Wipe the red gram with damp cloth and grind into fine powder.
2-Measure 5-6 cups of water into deep vessel and add all ingredients except the tempering, coriander leaves and ghee and bring to boil for 10 minutes.
3- Heat the ghee and pop musterd seeds, then add cumin seeds and asafoetida and pour this tempering into the charu.
Garnish with coriander leaves.

Note: Serve with steaming rice or serve as soup.
Add small stick of cinnamon and 1tsp of charu podi for added flavour.
This is very good for constipation and digestive problems.

Rasam Or pappu Charu

Ingredients:

Water- 5 to 6 cups
Split red gram -1/4 cup
Tomatoes- 2 large, chopped
Tamarind pulp- 3-4 tbsp
Charu podi-1 tbsp
Asafoetida- 1 tsp
Curry leaves-10-12
Coriander leaves- 2 tbsp, chopped
Ghee-2 tsp
salt to taste

The tempering:

Musterd seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Cummin seeds-1/2 tsp

Proceure:

1- Pressure cook red gram in 1 cup water, churn and set aside.
2- In a deep vessel, heat 1 tsp of ghee for tempering. Pop musterd seeds and then add the fenugreek seeds and cummin seeds.
3-Add the tomatoes, tamirand pulp, charu podi salt in 5 cups of water and boil.
4- Mash the tomatoes lightly with a ladle and add cooked gram. Allow to boil for few minutes.
5- Just before switching off the flame, add asfoetida, curry leaves and coriander leaves.
6- Finally pour in remaining ghee.

Note: Serve hot with steamed rice or serve as soup

Sambar with Vegetables

Ingredients:

Split Red Gram-1cup
Fenugreek seeds-8-10
Turmeric powder-1/4 tsp
Baby onions-1/2 cup. peeled
Chopped Tomato- 1 cup
Chooped vegetables-1 cup
Tamarind pulp- 2 tbsp
Sambar Podi-1to 2 tbsp
Green Chillies-3-4, slit
Coorriander leaves-2 tbsp, chopped
Jaggery-1-2 tbsp
Oil-i tbsp
Salt- to taste

For tempering:

Musterd seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves- 10 to 12
Asafoetida- 1 tsp

Procedure:

1-Pressure cook the red gram in 3 cups of water with fenugreek and turmeric to soft consistency. If the cooked gram is too thick, add more water, churn weell and set aside.
2- In a thick bottomed pan, heat the oil for tempering. Pop mustered seeds, then add the fenugreek seeds. Lower the flame when fenugreek turns brown, add curry leaves and asfoetida.
3-Add the baby onions, tomatoes, and vegetables. Sprinkle water and , cover the pan and simmer until well done.
4-Add the tamarind pulp and cook for some time.. Then add samar podi, cooked gram and salt and continue to simmer for some time.
5- Finally add jagerry , green chillies and coriander leaves and switch off the flame.

Note: Serve with idlies, Dosas or steamed rice and a dollop of ghee.

Make sambar with any vegetables like bottle gourd, drumsticks, pumpkin, lady finger, carrot, or radish or combination of the above.