Instant Mango pickle

Mango pickle and curd rice make an incredible combination. This pickle can be made in a jiffy and stored for a few days in the fridge. Mine was a slightly ripened mango which made the pickle taste sweeter.
Ingredients:
Raw mango-1
Salt
Hing-a pinch
Chilli powder-1tsp or less

To tamper:
Mustard seeds-1/2 tsp
Oil-1 tbsp

Method:
Mix all the above ingredients. Tamper mustard seeds in oil and pour it on the pickle.

goodbye summer

I'm ready for the change of season. In fact, I'm always ready for a seasonal change. Not unlike our hometowns in Ohio, this part of the country provides a nice balance of all four seasons, despite the fact that you will hear comments like, "can you believe it's September" and "holy moses, we went from summer to winter overnight". Well here it is - fall - the windows are open; the mums are on fire; the geese are moving. Who can complain about this?

We sent summer out in a good way - sailing. Three years have passed since we've moved to Baltimore and we've yet to get on a boat (other than an occasional water taxi or tour). We recently met some new friends, Michelle and Rick, who graciously invited us out on their sailboat this past weekend.
Happy boys,

and a beautiful day


Welcome back, Fall.

Andhra Pesarattu

Green moong dal is a great source of protein and fiber. No other dal I know of has as much fiber content as this dal does. One thing I like about pesarattu is that you cannot go wrong in the process of making it. It always turns out good for me.

Ingredients:
Green moong dal - 1 cup
Raw rice - 2 tablespoons
Ginger - an inch piece
green chilies - according to your taste
salt
onion - 1/2 cup

Method:
Soak moong dal and rice together for 4 to5 hrs.
Grind it to a smooth batter along with ginger, green chillies, onions and salt adding water.
Batter should be slightly thicker than dosa batter.
Make dosas the usual way. No need to ferment the batter.