Padmajha PJ April 7, 2013 18 Comments

One of the stories that I still remember from the school
days is the one about Mother’s Day.  A
family decides to celebrate Mother’s Day by going on a picnic. The mother gets everything
ready for the picnic and also helps in planning to make the picnic fun. The van
arrives and everybody piles into the van and they find out that they are short
of one seat. The mother gets down and offers her seat to the other person. The van leaves without the mother! So much for celebrating the Mother’s Day!

That story really touched me and for the next few weeks all I could think of was that mother and what she would have felt on that day.After reading this story, I made it a point to get a gift
for mom on  Mother’s Day every year. 
The pocket money that I used to get was never sufficient to buy gifts so
I would team up with dad to buy something for mom. I used to select something
for mom , usually things that she will use around the kitchen, dad used to pay
for it and I hid it in my cupboard till Mother’s day. Then when the day finally
came , I used to hand it over to mom with a wide grin.This ritual has been
going on till now and the only difference is I pay for the gifts now 🙂
The role of a mother can never be replaced by anyone else.
The sacrifices that she makes and the efforts she puts in to bring up the
children can never be praised or thanked enough. Yet we do have this Mother’s day
to appreciate her and to thank her for all that she has done . But, one day is
not enough, right?
Anyways, when I was planning the picnic day theme a couple
of days back, I came up with celebrating ‘Mother’s Day’ as an occasion.
I made a list of dishes that she will enjoy and cooked and
clicked them all. Sending these dishes virtually to mom and will be making at
least some of these when I visit home.
Menu for the day

Breakfast

Vegetable uthappam with sambar and chutney
Coffee






Mid morning

Carrot – Orange juice




Lunch

Sprouts and Spring Onion Pulao 
with cucumber raita and crispies




Tea time

Dhokla 
Cumin mint lassi




Dinner

Chapathi with fresh toor gravy




For today I will post 3 recipes and the remaining 3 recipes
will be posted later this month.
Vegetable uthappam
This is a very simple dish actually but it costs quite a bit
in the restaurant. When we are bored with the regular dosa / uthappam, this is
the one I make to brighten the meal.
You need:
Idli / Dosa Batter
Finely chopped veggies – I used Tomato, onion , grated
carrot, and coriander leaves
Idli milagai podi
Oil a few teaspoons to cook the uthappam[optional]
 Pour a ladle full of batter on a hot griddle . don’t spread it to a circle. The utappam should be slightly thinner than a pancake.

Lower the flame and top up the batter with mixed veggies and coriander leaves.Drizzle a little oil around the edges of needed.

Cover and cook on low flame. To check if the uthapam is done, lift the lid and gently touch the surface with the slotted ladle. If the batter sticks, cover and cook for a few more minutes.

Once the uthapam is cooked, sprinkle a little idli milagai podi and remove from the griddle.

Serve hot with sambar and chutney

Note :
  • Be sure to cook on low flame. If cooked under high heat, the bottom will get charred.
  • You can add other veggies like finely chopped capsicum and
    use mint instead of coriander leaves.
  • Instead of veggies use dry fruits and chopped nuts for a
    fruit and nut uthappam. Kids will love to have this drizzled with a little
    honey.

Carrot orange juice – A very simple summer cooler
I used

Orange – 2
Carrots- 1 , medium sized
Ginger- 1” piece
Honey to taste
Ice cubes a few
  1. Grate the carrot.
  2. Peel and segment the orange
  3. Blend the carrot, orange segments along with ginger.
  4. Strain using a metal strainer .
  5. Add honey and check the taste.Add a little water if needed
    to adjust the taste / consistency.
  6. Serve immediately with a few ice cubes.

Mint – cumin lassi

With a small patch of mint at my disposal, I made this
thirst quencher to go with the dhokla.
I used :
Fresh curd- ½ cup
Water – 1 cup
Mint leaves-  a
handful
Roasted cumin seeds – 1 teaspoon
Asafoetida  powder- a
pinch
Blend all the ingredients together and serve with a few ice
cubes garnished with a sprig of mint.

Take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM#27

 
Logo courtesy : Preeti

I shall post the other recipes later this month….

Bon Appetit…


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18 thoughts on “Vegetable Uthappam, Carrot- orange juice , Cumin – Mint Lassi and Mother’s day”

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