Hubby In the Kitchen

The other day i was down with severe headache and hubby decided to help m!!!!!! in his own style,i dont like one more person in my kitchen,it must be either him or me but then that day i couldn help it and took him in as my Assistant and we made this.
When ever i went to my village situated near to the banks of Krishna District as a child i was mesmerized by the sheer beauty of it, My peddamma {my mom's elder sister} took care of us for two months in summer, and those were such blissfull days,No tensions or egos,as kids all we did was to play at the banks of river krishna,jumping into the water from the trees,swimming, going to the fields and milking the cows,with time we stopped going there,Maybe because the innocence is lost and with time the egos became larger than life and comfort factors kick in,and so does TIME.A typical dish which peddamma always prepared was mulagakaya koora palu posi {drumstick curry with milk added to it} i hated it then, Like in all typical village households they grew vegetables in the garden or in the fields and every house had a drumstick tree and lot more others.
Today when ever i go to the food world or subhiksha in Bangalore i find pale thin and odd looking drum sticks and i get reminded of the food which once i hated, and now i cook it regularly.

Recipe for paalu posina mulaga kaya koora {Drum stick curry with milk}

4 Drum sticks, 2 big onions, 4 green chillies, Half a spoon of jeera, two pods of garlic,a cup of milk,salk to taste and red chilli powder.

My dear Hubby cutting the vegetables

Ready now:)

Take oil in a frying pan and add some cumin seeds and mirchi,while the cumin starts fluttering add the onions and drum sticks, add haldi powder,salt and fry it for a minute. Tehn turn the heat to medium and cover it with a lid and let the onions be cooked for atleast 10min, do keep checking once in a while. The rawness in the onions will vanish as the water generated is evaporated while cooking.the taste in this curry depends upon two ingredients, if you have noticed,i have not added ginger garlic paste as common for curries, The reason is that we add powdered jeera and garlic pods.

Garlic and Jeera ready to be powdered


Once the onions &Drum sticks are cooked add the powder to it.(hubby doing it}

And then after about two minutes of adding the jeera powder add the red chilli powder,for this curry adding mirchi means the curry is done,yes,you can see the oil seeping in,You can end the story here,errr,i mean you can stop the cooking here and happily eat thsi curry with hot rice,or you may ask "Where is the milk part honey" Hahahaha,thats the twist in the story, instead of stopping here you can now add a cup of milk.

Adding milk at this time will only thicken the gravy further, i just add three big spoons of milk and keep it on heat for two more min and mix it well,When the gravy thickens remove from heat, shift it to a serving bowl,garnish with coriander and server with hot rice:)
I am sorry mom that all through my college life and untill i got married i hated this curry and was adament that i wont taste it also,but now this is one of the regulars in my kitchen and it helps increase my Iron content in the body:)

Ready,Come join me for dinner;p

And then comes the other dish which you notice in the picture at the begining of the post,well its my comfort food again,majjiga charu as it is called in my family,its a simple addition of tadka with onions and green chillies to the curds, sometimes when i just hate going into the kitchen i make this and hot rice with this and papad by the side makes a complete meal in itself:) enjoy the slide show. Curds mixed to make a batter consistency or make it like a thick butter milk {choice is yours,i like it in thick curds format,i just mix it and add onions,jeera and corriander, make a tadka of green chillies,cumin seeds,jeera and very little methi seeds,when these start spluttering add a pinch of hald and curry leaves to the tadka,add it to the curds,mix salt:) done. Another version of this is you can add onions,and green chilli paste,but i like my green chillies to be fried in the tadka,so this version. enjoy the meal:)

These two would be my entry to RCI Hosted by Latha of Masala magic and to the spring fling hosted by Trupthi of theSpice who loved me.