Tuesday, September 30, 2008
Wanted to post this easy, nutritious and delicious dish to mark the start of Navrathri / Golu. This can be made with a wide variety of beans and peas and has some simple seasonings going in alongwith some freshly grated coconut. It's high in fiber and protein and so is quite filling too.
BLACK CHANNA SUNDAL
Black Channa - half cup, soaked overnight
Red Chillies - 2, broken into 2
Curry leaves - few
Mustard seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Asafoetida (hing) - couple pinches
Coconut - 2 tbsp or so, grated
Salt - to taste
Oil - 1 tsp
1) Pressure cook the black channa with a bit of salt until soft & some water. This is one dhal which doesn't easily turn into mush. For the others, like channa dhal, dried green peas etc, take extra care so they are soft but not mushy.
2) It's best if there isn't too much water with the dhal, a few tbsp is fine, but if there is more, it needs to be drained.
3) Heat oil in a pan and temper with mustard seeds, urad dhal, hing, curry leaves and dried red chilli pieces. Add the cooked dhal and add more salt if necessary and allow to cook until all the water evaporates.
4) Stir in the grated coconut and remove from the stove.
Black channa can be substituted with channa dhal, dried green/white peas, mung beans (whole and split), white channa, whole toor dhal etc.
I would like to send this to Sra for the Legume Love Affair Event that she is hosting this month. This event originated at Susan's blog 'The Well Seasoned Cook'.
Saturday, September 27, 2008
PEPPERED VEGETABLE RICE
Basmati/Long Grain Rice - 1 cup
Carrots - 2 medium, julienned into thin matchsticks
Beans - approx 20, french cut thinly,
Onion - 2 medium, sliced thinly
Ginger-Garlic paste - 1 tbsp
Black Pepper (powdered) - 1 tsp or more
Salt - to taste
Oil - 1 to 2 tbsp
1) Cook the rice with a little bit of salt, till done. Transfer to a plate and allow to cool so the grains are separate.
2) Parboil the vegetables (beans & carrots). I microwave them with about 1-2 tbsp of water and bit of salt for about 4 to 5 minutes.
3) Heat half of the oil in a pan and add 2 tsp of ginger-garlic paste, followed by the sliced onions. Fry this till they brown... add some salt and pepper and allow to cook until quite caramelized. Remove and keep aside.
4) Heat the remaining oil, add a tsp of ginger garlic paste and add the par-boiled vegetables. Allow this to cook with more salt & pepper until the vegetables are dry and still have a slight crunch (if you desire).
5) To this add in the fried onions and cooled, cooked rice and stir together until well incorporated & uniformly distributed.
I think this would also make a yummy lunchbox meal and would like to send this to Vandana for her Lunchbox Special event.
Tuesday, September 23, 2008
I saw this recipe while watching Bobby Flay on the Foodnetwork and it looked absolutely delicious that I set about trying it out when I got some fresh corn. I didn't have cotija cheese that the recipe calls for and so made a couple of changes and also made it a tad spicier. It was very filling and had an interesting mix of flavours.
CHILLI & CHEESE CORN
Corn Cobs - 4, dehusked
Chilli powder - half tsp
Habanero (or Pepperjack) Cheese - 1 to 2 oz, shredded
Sour Cream - 1 tbsp
Coriander leaves (Cilantro) - quarter cup, chopped
Lime Juice - 1 to 2 tsp
Salt - to taste
Oil - 1 tsp
1) Cook the dehusked corn with a pinch of salt (or grill them) till done. Slide a knife along the edges of the cob to cut the kernels out.
2) Heat oil in a pan and when hot add the corn kernels and chilli powder. Saute this for a few minutes before adding the sour cream and cheese.
3) Once that has melted completely, add the coriander leaves and lime juice. Heat through for a minute and switch off the flame. Serve as a delicious side with a dollop of sourcream atop.
Monday, September 22, 2008
PARUPPU/MASAL VADAI (makes 20 1.5 to 2 inch vadais)
Channa dhal - 1 cup (soak for an hour and drain completely)
Jeera - 1 tsp
Ginger - half to 1 inch piece, chopped
Coriander leaves - 2 tbsp, chopped
Curry leaves - few, chopped
Onion - half medium, chopped
Oil - about 1 cup for deep frying
Note: I measured the oil before and after frying the vadas and calculated that I used about 5 tbsp of oil to fry this quantity. So even though these are deep fried, they are not all that bad (works out to 3/4 tsp of oil per vadai) . Keep in mind though that if the batter is too watery and the temperature of the oil is not right, then it will absorb more oil.
Tuesday, September 16, 2008
VANKAYA PACHADI (Brinjal Chutney/Thovayal)
Brinjal (Big, Bharta variety) - 1 big (make sure it's light for it's size => lesser seeds)
Tamarind Pulp - 2 tbsp
Oil - 2.5 tsp
Salt - to taste
Urad Dhal - 1 tbsp
Mustard seeds - 2 tsp
Methi (Fenugreek) seeds - 1/4 tsp
Red Chillies - 6 to 8
Green chillies - 3 to 4
Curry leaves - 10 to 12
Coriander leaves - half cup, chopped
Asafoetida powder - a couple pinches
1) The recipe calls for roasting the brinjals over an open flame but I've not had good luck with that, so I just microwaved it after coating with some oil instead. Remove the skin & mash it.
2) In a pan, heat oil for tempering, add the gram and when golden add mustard & fenugreek. Switch off the flame and with the browning of fenugreek, add the red chillies. When they turn bright, add the reamining ingredients for tempering.
3) Grind this tempering, with tamarind and salt into a coarse paste, without adding water and mix this paste with the mashed, brinjal pulp.
4) When mixed with rice and ghee & served with vadaams, it made for a lip-smacking meal.
[I may have gone a bit overboard with the coriander leaves so mine is greener than the one in the book ]
Saturday, September 13, 2008
Garlic cloves - about 10 or 12, peeled
Tamarind - gooseberry sized, soaked in warm water & extract juice
Tomato - 1 small, chopped
Gingelly oil (Nallennai) - 1 to 2 tbsp
Mustard, Urad Dhal, Methi seeds, Cumin seeds - 1/4 tsp each
Asafoetida (Hing/Perungaayam) - a pinch
Curry Leaves - few
Salt - to taste
Whole black pepper - 1 tbsp
Cumin seeds (Jeera) - 1 tbsp
Urad Dhal - 1 tsp
Channa Dhal (kadalai paruppu) - 1 tsp
Methi seeds - 1/4 tsp
Sukku (Dried Ginger) - 1 small piece
Dried Red Chillies - 2 or 3
Wednesday, September 10, 2008
This all changed when my knowledge of fats increased a bit and I dipped some tortilla chips in a spicy, gooey guacamole & fell in love with it all over again. I started enjoying it, albeit in moderation. This is a very simple recipe.
Ripe Avocado - 1, peel, remove seed and mash coarsely
Lime - half
Onion - quarter cup, chopped
Tomato - half of a medium one, chopped
G. chilli - 1, chopped
Coriander leaves - 1 tbsp, chopped
Garlic - 1 small clove, minced
Chilli powder - a pinch
Salt - to taste
1) Combine all of the ingredients above, along with juice from the lime and mash a bit.
2) Refrigerate for a few hours so the flavours can combine before scooping over tortilla chips & serving.
Since this makes for a yummy appetizer, I would like to send this as my 2nd entry to EC's WYF-Soups/Starters/Soups.
Monday, September 8, 2008
SWEET APPAMS (makes 30)
Jaggery - 1 cup, powdered
Friday, September 5, 2008
If you don't get fresh peanuts where you live (for us it's only seasonal and not available year round), you can check out this website where you can order online and it's home delivered.
Oh and this is my first Salad recipe on this blog ... As much as I want to eat healthy, i'm not a very salad person and there are only a few that I like. I created a category for Salads when I created the blog in the hopes that I would start consuming them more but after more than a year, here I am with my first Salad recipe :)
BOILED PEANUT SALAD
Boiled, Shelled Peanuts - 1 cup
Cucumber - half, peeled & chopped
Tomato - 1 medium, chopped
Carrot - 1 medium, shredded
Onion - 1 medium, chopped (refer to tip below)
G. chillies - 2 to 3
Raisin - 1 to 2 tbsp (optional)
Coriander leaves - 3 tbsp, chopped
Salt & Pepper - to taste
Lime/Lemon - half or more (optional)
1) Pressure cook the peanuts (with shell) for 3 whistles. Remember to salt the water so the peanuts would've absorbed some salt. Allow to cool, shell and measure the peanuts. We need around a cup.
2) Toss all of the salad ingredients together. I added the raisinis only because I overzealously added around 5 chopped green chillies and the salad became very spicy so the raisins helped to balance that out. Omit that if you don't like it. Squeeze some lemon juice on top and serve.
TIP: Often, I find raw onions to be too sharp/pungent. So, when I add them to salads or raithas, I soak the chopped onions in a mixture of 1 tbsp white distilled vinegar, 1 tsp sugar, half tsp salt. I add enough water to just barely cover the onions and let the mixture rest for atleast 20 minutes before draining completely and adding to the salad or raitha.
Our dinner - Peanut Salad, Mango-Banana Smoothie & Papaya Halwa
I would like to send this salad as my entry to EC's WYF-Soups/Starters/Soups. Thank you EC for picking such a yummy theme.
Want to try something else with boiled peanuts? Check out - Verkadalai Kuzhambu
Tuesday, September 2, 2008
1) Arundathi's Baked Samosas- perfect & crunchy and particularly my favorite because these are NOT deep fried. My daughter loved the crust and kept picking at it but declared that the filling was "too (s)picy" :)
2) Cham's White Potato Kurma- we really loved this and my husband remarked how this tastes like something you'd get in a hotel, only better. I cooked the entire thing in the pressure cooker so was fast too.
3) Nupur's Mushroom Chettinad - this features quite regularly at home nowadays and it's a cinch to make this. Interestingly, I was inspired to make this after seeing Sig's post after trying this from Nupur's blog similar to how I was inspired to make Sig's butternut squash erissery after seeing Nupur's post about it :)
4) TBC's Radish Kootu - i always just made red radishes into a chutney or sliced these pink beauties and added them to sambar... so this kootu was different & incredible and gives me one new dish to make with radish.
5) Dhivya Karthik's Pretzels - this was my maiden attempt at making soft pretzels and I've always favoured these , particularly the jalapeno one from Aunt Anne's. I sprinkled one with cinnamon-sugar kept the other plain. These were good but mine weren't as soft as I had hoped they would be.
6) Nags' Okra with Besan- My husband prefers dry preparations of okra and the fact that this dish was a favorite among Nags and her husband (2 pple who don't like okra) made me think that this would be a winner for sure - and i was right. The only change is that I microwave the bhindi slices before mixing with the besan batter.
8) Indira's Gongura Pappu- I've not cooked with Gongura so when I first laid hands on a pack, I made a pachadi with it and we loved it - the next few times I made this pappu. It's very quick and we love the tangy, spicy taste.... sorry no pictures though.
9) Ramya's Thin Kurma- I made this just to add to my Kothu Parotta and it made it so moist and even more flavorful. Again no pictures but it resembled my Tomato Kurma quite a bit in taste & look.
That's for now in this edition and I will keep updating this blog with more items I get to try...