We didn't miss the snow this year......Cary, NC was graced with one inch layer of snow on the day of MahaShivaratri.

This year we enjoyed absolutely pleasing winter here in Cary, NC. There were  very few days of frost, cold temperatures to remember, warmer winter brought some  beautiful foggy mornings. We thought, this year we missed the winter snow. 19th was very cold and rainy, I slept early listening to the rattling  noise of freezing rain and next day morning I woke to the most gorgeous sunny day.  It was Mahashivratri Day and earlier days freezing rains ended with gentle shower of snow covering  one inch of ground,  good enough to declare a  Snow Day in Cary.  Enjoy few pictures of snow clicked  around my home during noontime on 20th February.

Female Northern Cardinal was patiently sitting on a patch of growing moss, gave me enough time to take her pictures.
  I was 20 ft away so  choose to use 18X zoom feature of Nikon coolpix S9100, worked well to get closeup. (click to enlarge)

Moss covered with snow.

Snow from Pavements and side walks was cleared by noon.

That is my home.

Sparkling snow....

Spotted animal foot prints  in snow, could not figure out which animal?

Mint Pot covered with snow.

Previous years Cary snow pictures posted on the blog.

1) Cary Snowstorm Images Christmas 2010 - Link

2) Cary Snowfall Images December 4 2010 - Link

Indian stir Fry vegetable withTofu - Capsicum, Broccoli, Edamame Beans Combo.[Tofu Recipes -1]

Weather out side is Beautiful, bright sunshine and landscape is covered in a blanket of  snow. Good weather always initiate me to cook something different. This quick, healthy and full of natural flavor vegetable stir fry was cooked  today morning. Tofu pairs up so  well with Indian cooking, I use Tofu  in crumbled or cube form, either raw or baked. This  vegetable stir fry is combination of Green peppers , Broccoli, Edamame beans and flavored with curry leaves, green chilies,  ginger and fresh cilantro (Hara Dhania) Simple, Delicious and healthy.

Ingredients :-

• 1 Big size Green pepper / Capsicum - cut into 1/2 inch chunks
• 1 Cup  - Mix of broccoli florets and stems - cut into 1 inch chunks
• 1/2 Cup - frozen Edamame beans
• 1 Cup - 1/2 inch size cubes of firm tofu -lightly marinate with salt. (I used Nature's soy firm Tofu)
• 1 medium size onion - finely chopped
• 2 small green chilies - finely chopped
• 1.5 inch piece of ginger - finely minced
• 10-12 curry leaves
• 3/4 cup finely chopped cilantro (Hara dhania)
• 1 T.spoon oil

Cooking Process :-

1. Heat 1 teaspoon oil in a small saute pan. Add 5-6 curry leaves, sizzle for 15 seconds. Add chopped onions, minced ginger and  chopped green chilies - saute over high heat stirring frequently for 5-6 minutes until onions turn soft. 
2. Add green peppers/ Capsicum - saute over medium heat for about 4-5 minutes. Now add broccoli  and edamame beans, throw in remaining curry leaves, sprinkle salt and continue sauteing for 3-4 minutes. Stir at regular interval. If pan gets dry, sprinkle one or two tablespoons water. 
3. Now add tofu cubes, gently mix with veggies. Cook for 2-3 minutes more or until veggies reach cooked texture of your satisfaction.
4. Garnish with fresh chopped cilantro. Serve with rice and roti or pour some salad dressing and enjoy as stir Fried veggie salad.

Healthy Green Stir fried Indian subzi

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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.