Gulab / Rose -- One month lifespan of a special Knock-out rose that bloomed in small container. [summer Rose shots -Year 2011]

This past summer few roses bloomed in my small patio garden. I had one pot of  red knock-out roses  gifted by my friend and another pot of red miniature rose survived from last years Valentine's day. Later part of  the summer I got two more rose plants from Lowes store, one is  hybrid Tea rose and another is  Floribundas  white iceberg,  they produce beautiful clusters of blossoms. Last years mild  winter in NC kept roses blooming until December and this pleasant winter gave lifespan of one month to one single knock-out rose. Please check set-3 to view 12 pictures of  one single beautiful rose that graced my garden for over one month. Valentine Day wishes to my followers and readers, you all have a wonderful Valentine day filled with lots of Love, Care and Joy.

[Set-A-1] Red knock-out Rose (April-2011)

[Set-A-2] Red knock-out Rose (April-2011)

[Set-A-3] Red knock-out Rose (April-2011)

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A tiny branch from above rose plant  was inserted into another

 pot which turned into blooming rose plant. (2nd July 2011)

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[Set-B-1] Miniature Red rose (February 2011)

Click here to check last years images of miniature roses.

[Set-B-2] 2nd July - above plant survived in new pot
 roses are a bit unhealthy.

[Set-B-3] 18th November still green with two roses.

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Following 12 Rose shots are taken over the period of one month. If you carefully look at the plant, it is very tiny but still bloomed one single beautiful rose and amazingly it stayed graceful for over one month on the rose plant. I had no idea that just 4-5 inch tiny branch of knock-out rose can bring new healthy plant by just inserting it into the pot. I had inserted it around April and by November it matured enough to bloom one rose. Once I noticed that it developed new roots and sprouted  new leaves, I potted it into the small container filled with combination of soil and cow manure. Rest of the magic was done by mother nature. One day bud was exposed to frost and that changed red color into shades of orange, pink. It is still alive and waiting for spring to start its new life again.

[Set-3-1] Dark Red bud was left out in frost for one day but 
that created wonderful new color shade.

[Set-3-2] 3rd November.

[Set-3-3] Above bud was fully bloomed in one week.

[Set-3-4] 9th November 2011

[Set-3-5] Rose was so adorable that I could not
stop from clicking it several times from different angles.

[Set-3-6] 9th November 2011

[Set-3-7] Beautifully shining at the entrance door.

[Set-3-8] Rose leaning on Garden solar light.

[Set-3-9]  9th November.

[Set-3-10] 18th November...color started to fade.

[Set-3-11] 2nd December. Rose stayed fresh for over one month.

[Set-3-12]  2nd December - after one month  Rose was still Graceful.

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Coconut, Sesame and Hazelnut Burfi / Vadi - Vegan Sweet for Holy Makar Sankranti / Pongal / Lohri

Sankranti is a festival of Sun God. On 14th January Sun starts his journey to the northern hemisphere and moves into Makar Rashi (Capricorn) This signifies end of winter season and the beginning of  new harvest season. I like this festival because Sankranti day marks  the beginning of an auspicious phase in Indian culture, this day onwards days get longer and warmer. Sankranti promotes optimistic spirits so gives me positive hope for new year. This year for Sankranthi  I prepared  Barfi / Vadi made with sesame, hazelnuts and fresh coconut. This is  soft, tasty, healthy, Vegan Sankranti sweet treat.

Wishing you all Divine Blessings of the Sun God for Good fortune, Health and Happiness. 

Ingredients :-

• Sesame seeds - 1 Cup - coarsely ground
• 1 Tb.spoon whole sesame seeds - optional
• Hazelnuts - 40-50 - coarsely ground ( yield lightly packed 1 Cup) (see below - cracking hazelnuts image)
• Coconut - Fresh grated 1 Cup - tightly packed
• Sugar - 1 + 3/4 cup
• Cardamom  seeds from 7-8 pods - finely powdered
• Nutmeg - peanut size piece - finely powdered
• Oil - 1 Tb.spoon
• Water - 1 Cup

Procedure to prepare  Sesame-Coconut-Hazelnut Squares / Burfi

1. In a medium size heavy duty  pan / kadhai  mix together sugar and fresh grated coconut, cook over medium heat, stirring  until sugar is melted and mixture starts to boil  and forms thick paste, about 8-10 minutes. Reduce heat to medium low, continue cooking for  3-4 minutes until mixture dries out a bit.
2. Stir in hazelnut and sesame coarse powder, cardamom-nutmeg powder, 1 tbspoon sesame seeds (optional) - mix well. Roast by stirring constantly  for 5-6 minutes over medium low heat.
3. Add 1 cup water, mix well - Cook at  medium heat  until mixture starts boiling. Keep stirring, slowly runny texture of mixture will thicken, at this point you shut off the heat and transfer barfi mixture to the greased pan/ tray. (check two pictures with anodized Kadhai)  Flatten it with spatula. If needed use knife or cover fingers with plastic wrap, apply some oil and pat with fingers. Check the second last picture with aluminum tray, I spooned little mixture on the greased tray and by patting with knife I created rectangle shape, after it was partially cooled down, I cut burfi slab into squares by using knife. For other shapes I used cookie cutters and  tiny muffin tray. Due to  coarse texture of sesame and hazelnut mixture barfis have  a  rough surface. I  had to heat muffin pan for few seconds to take out set vadi/ barfi.
4. My mixture got a bit hard by the time I tried making different shapes. I added little water and again heated it for few minutes until it got soft enough to set in the tray.  You can replace hazelnut with  your choice of nuts like cashew, peanuts, walnut, pecan, almonds, brazil nut, macademia, pistachio. This Burfi / vadi is easy to make, enjoy as  a festive and  healthy winter sweet.

 Hazelnet, Til ani olya khobryachi Vadi.

Assorted shapes of Barfi /Vadi.

Square and cup cake shape Vadi/Barfi.

Cracking hazelnuts with mortar and pestle.

Coarse powder of hazelnuts and sesame.

coarse powder of hazelnuts and sesame is added to the coconut+sugar mixture

Burfi mixture is almost  ready to set in shapes.

Vintage aluminum cookie cutters were used to make assorted shaped Burfi /Vadi

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Mix Vegetable Subji / Stir fry with Mushrooms, Red radish, Green beans and Green Peas - Flavored with Home made Spice Blend.

Weekend subji is cooked with more relaxed mood and healthier approach. In a fridge I  had a pack of fresh mushrooms, red radishes and green beans. I decided to make mix vegetable subji with freshly ground mild spice blend. This is my first recipe post for year 2012. Looking forward to share variety of recipes this year and at the same time few unpublished recipes/ nature related posts will be published with back date. I am thankful to all my followers, readers and unknown souls who visit through search engine results. Wishing you all a wonderful Happy and Healthy new year. 

Ingredients :-

• 2 cup green beans - cut into french style
• 1 cup Red radish - sliced in round shapes
• 1/2  cup Red radish - chopped in small pieces
• 10-12 mushrooms 
• 3/4 Cup frozen green peas
• 1 onion medium size - sliced lengthwise
• 1.5 inch piece of ginger - coarsely crushed.
• 3-5 green chillies - finely chopped
• 1/2 T.spoon - turmeric powder
• 1 cup - fresh chopped cilantro

Spice blend :-

• 1 Tb.spoon - corrainder seeds
• 1 Teaspoon - fennel seeds
• 1/2 Teaspoon - shahijeera
• 1 Bay leaf - tiny 1-inch long
• 2 cloves
• 1 cardamom

Put all above spices into small grinder jar and grind to a fine powder.

Fresh Mushrooms, Red radish and Green beans

Everyday Indian meal - Bhaji Poli (vegetable stir fry and Roti)

Method to Cook Mix subji / Indian style Mix Vegetable Stir Fry

1. Slice off both the ends of red radishes. Make thin round slices and partly cut into pieces. I used around 8-10 red radishes. Refer *[Pic-A]. Cut Green beans in french style. Cut each mushroom into 2 or 4 pieces depending on the size.
2. Crush ginger and green chilies into coarse dry mixture.
3. Heat 1 tablespoon oil in a heavy bottomed saute pan, add sliced onions - stir fry for 6-7 minutes on a medium heat. Add ginger+green chili mixture, saute for one minute. Now add 1/2 teaspoon turmeric powder, spice blend, save 1 teaspoon for later step. Mix and saute for 2-3 minutes on medium low heat. Sprinkle water if mixture gets too dry.
4. Now add green beans and  chopped pieces of red radish *[Pic-A] (round slices to be added later) mix well with onion-spice mixture, sprinkle very little salt -  stir fry on high heat for 2-3 minutes. Reduce heat to medium, add half a cup water, cover with lid and simmer for 6-7 minutes. Stir at some interval.
5. Add mushrooms and red radish round slices,*[Pic-B] some more salt, 1 teaspoon reserved spice blend and few chopped cilantro leaves. Stir to combine all, saute for 3-4 minutes. Add 1/4  cup water. Cover the lid and cook for 4-5 minutes over medium heat. Make sure there is enough moisture in the saute pan, stir at some interval.
6. Lastly add 3/4  cup frozen green peas, Mix and cook on low heat without lid for 3-4 minutes. Once green peas are tender and excess water has evaporated, shut off the heat. Sprinkle and mix remaining chopped cilantro. Serve hot with rice and chapati/roti.

[Pic-A]

[Pic-B]

[Pic-C]

Sabji with extra  thick rolled roti.

Mushroom  sabzi with green beans, red radish & Matar.

Best wishes for Christmas 2011...

Wishing all my followers, readers, visitors  a Merry Christmas and best wishes for the  New Year. May your Holidays and New Year be filled with Peace, Joy and lasting Happiness. Today we have wonderful Christmas weather here in Cary,  contrary to last years extreme winter weather that had brought  White Christmas in NC. It is cloudy with temperatures reaching mid 50s. Morning I took a stroll around home, captured few morning shots also yesterday on the Christmas eve enjoyed beautiful sunset. I am glad to share those pictures with you. Merry Christmas and Peace on Earth.

Sunset on Christmas Eve...2011.

25th December 2011....Morning 8.30 am.

French Green Lentil Curry / Dahl with Fresh Green Peanuts. (Quick Pressure Cooker Lentil Curry / Dal)

Every day Dal cooking needs some variation. I let my instincts decide what combination of lentils and beans to use.  Green peanuts with shell were in season. I got them from local Indian grocery store. Peanuts were extra large, fresh, crunchy and milky.  In Indian cooking peanuts add nice taste and texture to various curries and sabjis. I  paired  shelled green peanuts  with French green lentils, used minimal garam masala spices and made this curry / Dal.  This is simple and quick  "One whistle pressure cooker curry/ Dahl". It tastes absolutely delicious with meals or can be enjoyed as a soup.

Rice and shrimp curry, Snake gourd+beetroot stir fry, French green lentil dahl.

Ingredients :

• 1 cup - French green lentils - picked and thoroughly rinsed.
• 3/4 cup - fresh  shelled raw green peanuts  (during off season soak regular peanuts in water for 8 hours)
• 1 medium size onion - finely chopped
• 4-5 - Fresh garlic cloves
• 1.5 inch piece of ginger
• 2-3 Green chilies
• 1/2 T.spoon - Turmeric powder
• 1 tiny bay leaf - 2 inch long
• 2 cloves (lavang)
• 1 inch piece of cinnamon
• 1 T.spoon - corriander seeds - grind to fine powder
• 1/2 T.spoon - cumin seeds - grind to fine powder
• 1 Tb.spoon - oil
• 1/2 cup - fresh chopped cilantro
• 5-6 cups water

 Method for preparing lentil  and Green peanut curry in Pressure cooker.

1. Check for any stone particles in French green lentil then thoroughly rinse in water. Shell green peanuts, rinse in water. Combine both in a bowl, cover with water - keep it aside. No prior soaking is required.
2. Combine garlic, ginger, green chilies in a small blender jar,  ground to coarse mixture. Alternatively You can chop green chilies and use microplane grater to grate ginger and garlic.
3. Combine 1 tsp corriander + 1/2 tsp cumin - grind to fine powder.
4. Heat 1 tbsp oil in a pressure cooker / pressure pan. (minimum 3 quart size). Add two cloves, bay leaf, cinnamon stick - allow to sizzle for 25-30 seconds. Quickly add chopped onions, saute for 7-8 minutes over medium heat until onions turn soft and transparent.
5. Now add coarsely ground ginger-garlic-green chili mixture, turmeric powder - mix and saute for 1 minute.
6. Add corriander-cumin powder, French Green lentils and green peanuts.*Check image below* Mix and stir fry for 2 minutes over medium low heat, then add 4 cups of water. Add salt and let it simmer. Once it starts to boil, place pressure cooker lid. Remove or lift whistle while you close the lid. Once you secure and lock pressure cooker lid put back whistle. Maintain medium heat. After it blows first whistle, reduce heat to low, allow dal to simmer for 7-8 minutes. shut off the heat. Allow it to cool.
7. When the hissing pressure sound calms downs, open the lid. Add  chopped cilantro, one cup or more water to adjust dal consistency. Check and adjust salt seasoning. Start heat on, continue to simmer for about 6-7 minutes over medium heat. Shut off the heat.  Serve with rice / roti or enjoy as a soup by adding  dollop of butter on top or drizzle some Ghee.

Picture taken during cooking step No. 6

Tazaa Moongfali / Kacche Shengdane and French Green Lentils