Summer Kicks in!

Picking season kick starts with a trip to the local berry farm.

 

 

 

 

 

The Berry Patch

(804) 795-9979
3622 Darbytown Court, Richmond 23231

Quick Bites

Garden fresh Asparagus, tossed with peppers, a pinch of curry powder and mozzarella cheese.











A dance of tofu, eggplant(Brinjal) and tomatoes. A dash of fresh corriander leaves and you have wonderful side dish for your rotis.

Rasika's List - New Additions

Link to the index list - Click here


shrI valli devaSenapathe

raagam: naTabhairavi.

taaLam: aadi

Composer:  Papanasam Sivan

Language: Sanskrit

pallavi

shrI vallI dEva sEnApatE shrI subramaNyA namOstutE

anupallavi

dEvathA sArva bhauma jaya jaya tavi shaD-bhuja kArtikEyA mEyA

charaNam

mAmava sadA shivakumArA

vimAnI krta citra mayUrA

shrta kAmita phala dAyaka haThashUra

karuNA jaladhara jagadAdhAra

shrI rAmabhadrA

raagam: sAramati.

taaLam: aadi

Composer: Papanasam Sivan

Language:Sanskrit

pallavi

shrI rAmabhadrA raghuvIra janakaAa nAyakA pAhimAm

anupallavi

kSIrAbdhi shayana garuDa vAhana dEva dEva dasharatha kumAra jaya

charaNam

sharaNagata sugrIva vibhISaNa samrakSaka kausalyA nandana

karuNA jaladhara smErAnanacara kArmukha dhara sAkEta purAdhipa

palukE bangaara maayenaa

 
raagam: aananda bhairavi

taaLam: aadi
Composer: Badraacala Raamadaas
Language: Telugu

pallavi

palukE bangAra mAyenA kOdaNDapANi
(palukE)

caraNam 1

palukE bangAramaye pilacina palukavEmi
kalalO nI nAmasmaraNa maravanu cakkanitaNDri
(palukE)

caraNam 2

iravugani sukhalOna poralina yuDuta bhaktiki karuNinci brOcitivani neranammiti ninnE taNDri

caraNam 3

rAdinAdhika jEsi bhUtalamuna prakyAti jenditivani prItitO nammiti taNDri

caraNam 4

enta vEDina gAni tuntaina daya rAdu
pantamu seya nenentaTi vADanu tanDri
(palukE)

caraNam 5

sharaNAgatatrANa birudAnguDavu kAvA
karuNincu bhadrAcala vara rAmadAsa pOSa
(palukE)

naanaaTi braTuku

raagam: rEvati
taaLam: aadi
Composer: Annamaacaarya
Language:

pallavi

nAnATi patuku nATakamu
kAnaka kannati kaivalyamu

caraNam 1

puTTuTayu nijamu pOvuTayu nijamu
naTTa naTimi pani nATakamu
yeTTa neduTagaladI prapaNcamu
kaTTagaTapaTiti kaivalyamu
(naanaaTi)

caraNam 2

kuTicEdannamu Shoka cuTTeDidi
NaTu mantrapu pani nATakamu
voDigaTTu konina vubhayakarmulu
gaTidATinapuDE kaivalyamu
(naanaaTi)

caraNam 3

tekadu pApamu tIradu puNyamu
naki naki kAlamu nATakamu
yevakune ShRI vEngkaTEShvaru Telika
gakhanamu mItiti kaivalyamu
(naanaaTi)  

Spinach Pongal

Here is a pongal with a twist, one that Popeye will like for sure. Our same everyday Pongal with Spinach added for some extra health benefits.

Sweet Pilaf

Sweet Pilaf..with lots of dry fruits and nuts.. my son goes nuts for this :-)

This is a quick recipe.
Heat some oil and add chopped onions, 2 big cloves of grated garlic and 1/2 an inch grated ginger.
Add in the Biryani masala(used Eastern) and roast for a few minutes.
Add in the vegetables(thinly cut Beans, Carrots) and any other veggies as required.
Add in the soaked Basmati rice( 1 cup ) and soaked peas.
Stir fry for a minute and the add 1.5 Cups water and salt to taste.
Let it cook.
Takda(with a little butter), the nuts(used the mixed nuts we get here, it has Cashews, Alomds, Pecans, Brazil nuts etc), raisins, apricots and cranberries.
Mix them with the rice.

Moor Appam

A fairly quick evening snack if you have some Idaly/Dosa batter at home.

Idaly/Dosa batter - 1 cup
Medium sized onion - 1 no

Seasoning
Mustard seeds - 1 tspn
Chana dal - 1 tspn
Finely chopped green chilly - 2 nos
Curd chilly(Optional) - 2 nos
Curry leaves - 1
Sprig Hing powder - 1/4 tspn.
Curry leaves - 1 Sprig

Season the above ingredients in a little oil and and add to the batter. Stir in the finely chopped onions. Add salt. Mix well ad adjust the consistency by adding water as required.

Fill the non-stick appam pits each with 1/2 tspn of oil. Pour spoonfuls of the batter into each pit. Cook on medium heat, so that the insides are propelry cooked. Make sure to turn them over for an even cooking on all sides.

For Chai/Coffee lovers an excellent snack for company.

Roasted Garlic Hummus

3-4 cloves of garlic
1 (16-oz.) can chickpeas, drained and rinsed
1/3 cup tahini (sesame paste)
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 teaspoon ground cumin
3 Tablespoons water

Directions:

Preheat the oven to 400ºF.

Slice the top one-third off the head of garlic, place the bottom portion on a piece of foil, drizzle it with olive oil and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic in the oven for 30 minutes.

Remove the roasted garlic from the oven and squeeze the cloves into a bowl.

In the bowl of a food processor, pulse together half of the roasted garlic gloves with the chickpeas(I soaked the chickpeas and cooked them separately), tahini, lemon juice, olive oil and cumin, scraping down the sides and pulsing it just until smooth.

Add the water and parsley to the mixture, pulse it a few more times until combined, then season the hummus with salt and pepper.

Chop the remaining half of the roasted garlic cloves.

Transfer the hummus to a serving dish and garnish it with the chopped roasted garlic cloves, olive oil and parsley (optional).

This time I did not get the Tahini paste, instead I used the Sesame seeds to make my own paste. Roast the sesame seeds(1/2 cup) in olive oil and grind it to a smooth paste.