A Peek into My Kitchen

Baked Pavakkai / Bitter Gourd Fries ~ Day 173

2016-08-18T21:50:00.000-10:00

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Preparation time: 10 minutes

Cooking time: 30 to 45 minutes

Serves: 4

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Ingredients:

Pavakkai / Bitter gourd - 4
Rice flour - 1/4 cup
Besan / Gram flour / Kadalai maavu - 2 tbsp
Red chili powder - 2 tsp or to taste
Sambar powder - 1 tbsp
Jaggery powder - 2 tbsp
Mango / Amchur powder - 1 tsp
Fennel powder - 1 tsp
Turmeric powder - 1/2 tsp
Asafoetida - 1/4 tsp
Salt - to taste
Water - 2 tbsp
Oil - 4 tbsp ( I used coconut oil)

Method:

Wash and pat dry the bitter gourds. Slice them thinly using a mandoline or knife.
Place the sliced bitter gourds in a large mixing bowl. Add all the ingredients (except water) and mix well to coat. Add water little at a time and mix well. Let it sit for 10 minutes.
Meanwhile, preheat the oven to 425 degrees F. Lice a baking sheet with aluminum foil or parchment paper,
Spread the bitter gourd slices onto the baking sheet in a single layer, Bake them for 30 to 45 minutes, flipping the discs in between. Once they are crispy, remove from the oven.
Cool completely and store in an airtight container.

Stuffed Poblano Peppers ~ Day 172

2016-08-15T21:21:00.000-10:00

Quinoa stuffed poblano peppers loaded with black beans and veggies. These super easy and healthy stuffed peppers make a great complete meal by itself. The stuffing is very versatile - you can add any grains (like rice), vegetables, and spices. Any type of cheese can be substituted as well for this recipe.

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Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

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Ingredients:

Poblano peppers - 4
Shredded Pepper jack cheese - 1/2 cup
Shredded Mexican cheese - 1/2 cup
Oil - 1 tbsp

For the stuffing:

Cooked quinoa - 1/2 cup
Canned Black beans - 1 cup
Roasted corn - 1 cup ( I used Trader Joe's frozen roasted corn)
Chopped green and red peppers - 1/4 cup each
Chopped tomatoes - 1/2 cup
Chopped cucumber - 1/2 cup
Chopped onion - 1/2 cup
Shredded carrot - 1/4 cup
chopped jalapeno - 1 tbsp
Cumin powder - 2 tsp
Black pepper powder - 1/2 tsp or to taste
Lime juice - 1 tbsp
Chopped cilantro - 2 tbsp
Salt - to taste

Method:

Preheat oven to 400 degrees F. Line a baking tray with parchment paper or aluminum foil.
Wash and pat dry the poblano peppers. Slit the peppers in the middle and remove the seeds. Coat oil on all the peppers and set aside.
In a large mixing bowl, combine all the ingredients for the stuffing. Let it rest for 10 minutes.
Spoon the stuffing into the poblano peppers about 3/4 full. Top it with pepper jack cheese. Place the peppers on a baking tray and bake for 20 minutes or until the peppers are fork tender. Remove from the oven and sprinkle with Mexican cheese.
Serve hot with a side of sour cream, if desired.

Dal Makhani ~ 171

2016-08-14T20:20:00.000-10:00

This spicy, rich and creamy lentil dish is made with whole balck lentil or urad dal and kidney beans. It is a very popular Punjabi dal (lentil) curry often referred to as the "king of all dals" due to the addition of butter and cream. A low-fat version of Dal Makhani can be made by adding oil and low-fat milk instead of butter and cream.

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Preparation time: 10 minutes + soaking time 8 hours or overnight

Cooking time: 40 minutes

Serves: 4

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Ingredients:

Whole black urad dal / black lentil - 1 cup
Kidney beans - 1/4 cup
Water - 4 cups
Butter - 3 tbsp
Cumin seeds - 1 tsp
Onion - 1, large, finely chopped
Tomato - 2, finely chopped
Ginger-Garlic paste - 1 tbsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Red chili powder - 1 tsp or to taste
Turmeric powder - 1/2 tsp
Kasoori methi - 1/2 tbsp
Garam masala powder - 1 tsp
Salt - taste
Heavy cream - 3 tbsp
or 2% milk - 1/2 cup

Method:

Wash and soak whole black urad dal for eight hours or overnight. Drain the water and pressure cook the dal with 4 cups of water for 5 to 6 whistles or until soft. Mash it well and keep aside.
Heat butter in a deep skillet or saucepan. Splutter cumin seeds, Add the chopped onion and ginger-garlic paste. Saute until the onions turn soft.
Add the chopped tomato. coriander powder, cumin powder, red chili powder, and red chili powder. Cover and cook over low heat until the tomato turns soft and the butter separates.
Add the mashed dal along with kasoori methi, garam masala, and salt. Bring it to a boil. Simmer for 10 minutes, stirring occasionally
Stir in the heavy cream or milk. Bring the dal to a gentle boil and remove from the heat.
Serve hot with chapati, naan, or steamed basmati rice.

Jaggery Masala Chai / Tea ~ Day 170

2016-08-11T22:10:00.003-10:00

Make your next cup of chai / tea a healthy and flavorful one by using jaggery instead of white sugar. Jaggery is an unrefined sugar made from sugar cane juice. There are many types of jaggery made from different plants that are available in the Indian supermarket or online. Here is some more info on jaggery.

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Preparation time: 2 minutes

Making time: 5 minutes

Yields: 2 cups

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Ingredients:

Loose tea - 2 tbsp
or tea bags - 3 ( my favorite brand is Tajmahal)
Water - 1 and 1/2 cups
Milk (whole milk or 2 %) - 1/2 cup
Powdered Jaggery - 2 tbsp or to taste
Tea masala powder - 1/2 tsp
Grated ginger - 1/2 tsp

Method:

In a medium saucepan, place 1 1/2 cups water. Add 2 tbsp tea or 3 tea bags, jaggery, ginger and tea masala. Bring the water to a boil.
Add milk and simmer for 2 to 3 minutes. Strain in your favorite cup.
Sip and enjoy!

Pudhina / Mint Leaves Mor Kuzhambu ~ Day 169

2016-08-10T23:04:00.000-10:00

A cool and refreshing twist to one of my favorite dishes from Southern India, Mor Kuzhambu. Plain yogurt combined with mint and coconut paste with some spices make this dish so flavorful and delicious. You can add any vegetable like okra, green pepper, brinjal (eggplant), or colocasia (sepankizhangu). But the winter melon/ash gourd/poosanikai pairs best with this mint kuzhambu.

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Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 6

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Ingredients:

Winter melon or chayote squash - 2 cups, peeled and cubed
Plain yogurt - 1 and 1/2 cups
Turmeric powder - 1/2 tsp
Asafoetida - a pinch
Salt - to taste
Oil - 2 tbsp
Mustard seeds - 1 tsp
Curry leaves - few

To grind:

Urad dal - 2 tsp
Black peppercorns - 1 tsp
Cumin seeds - 1 tsp
Dried red chilies - 4 or to taste
Green chilies - 4 or to taste
Ginger - 1-inch piece
Roasted gram dal / pottu kadalai - 2 tbsp
Fresh mint / pudhina leaves - 1 cup, packed
Grated fresh coconut - 1/4 cup

Method:

Cook the vegetable in enough water until soft. Keep aside.
Meanwhile, roast urad dal, peppercorns, cumin seeds, red chilies, green chilies, and ginger in 1 tsp oil until golden brown. Add the roasted gram dal and saute for 2 minutes. Add the mint leaves and saute until wilted. Let cool and grind to a smooth paste along with coconut.
Whisk the yogurt, turmeric powder, asafoetida, and salt with 1 cup of water. Whisk in the ground paste and cook until frothy, over low heat. Don't let it come to a boil. Add the cooked vegetable and simmer for 5 minutes.
If the gravy is too thick, thin it down with 1/2 cup of water. Remove from the heat.
Heat 2 tbsp oil in a small skillet. Splutter mustard seeds and curry leaves. Pour the tempering over the gravy and give it a stir.
Serve hot with steamed rice.

Yu Choy Stir-Fry / Poriyal ~ Day 168

2016-08-05T21:59:00.001-10:00

Easy and healthy stir fry using a Chinese green called Yu Choy. Yu Choy belongs to mustard family and is related to cabbage and bok choy. It has pretty yellow edible flowers like mustard plant. Yu Choy when cooked has a slightly bitter and peppery taste to it. It is widely available in Asian supermarkets.

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Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

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Ingredients:

Yu choy (with tender stem) - 2 lbs, washed and chopped finely with stem
Oil - 2 tbsp
Urad dal - 2 tsp
Cumin seeds - 1 tsp
Sambar powder - 1 tbsp
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
Salt - to taste
Freshly grated coconut - 2 tbsp

Method:

Heat oil in a skillet. Splutter mustard seeds. Add urad dal and cumin seeds. Fry until golden brown.
Add the chopped greens along with sambar powder, turmeric powder, asafoetida, and salt. Stir well. Sprinkle a tablespoon of water, cover and cook until soft, about 7 to 8 minutes.
Turn the heat and add the coconut. Mix well.
Serve as a side dish with any rice.

Eggless Banana-Ricotta Whole Wheat Pancakes ~ Day 167

2016-08-03T21:47:00.000-10:00

Light and fluffy pancakes made with rich and creamy ricotta cheese. Mashed banana adds a natural sweetness to these delicious pancakes, while the lime zest gives a hint of citrusy flavor.

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Preparation time: 5 minutes

Cooking time: 15 minutes

Yields: 10 pancakes

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Ingredients:

Whole wheat flour - 2 cups
Sugar - 3 tbsp
Baking powder - 2 and 1/2 tsp
Baking soda - 1/2 tsp
Salt - a pinch
Lime zest - 1 tsp
Milk - 1 and 1/2 to 2 cups
Ricotta cheese - 3/4 cup
Ripe banana - 1, mashed
Vanilla extract - 1 tsp
Fresh fruits and nuts

Method:

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and lime zest.
In another mixing bowl, whisk together the milk, ricotta cheese, mashed banana, and vanilla extract.
Make a well in the flour mixture and pour the ricotta mixture. Gently stir to form a lumpy batter. Do not over mix.
Heat a cast iron griddle over medium-high. Pour 1/4 cup of batter onto the pan and cook until bubbles form on top, about 2 minutes, over medium-low heat. Flip the pancake cook for a minute or until golden brown.
Repeat the process with the rest of the batter.
Serve the pancakes immediately drizzled with pure maple syrup and fresh fruits and nuts.

Oats Kheer with Fresh Figs ~ Day 166

2016-08-02T21:56:00.000-10:00

A simple and healthy oats kheer made with fresh figs straight from our backyard tree. Figs are high in fiber and boost a good source of essential vitamins and minerals. I've used condensed milk for sweetness, but you can also substitute brown sugar if you like. This makes a delicious and wholesome dish that can be devoured any time of the day.

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Preparation time: 5 minutes

Cooking time 15 minutes

Serves: 2 to 3

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Ingredients:

Organic Old-fashioned rolled oats - 1 cup
Milk - 1/2 cup
Water - 1 cup
Sweetened Condensed milk - 1/4 cup
Fresh ripe figs - 3, finely chopped
Ghee / clarified butter - 1 tbsp + 1 tsp
Cashews - 4, broken
Raisins - 1 tbsp
Cardamom powder - 1/4 tsp
Freshly grated nutmeg - 1/4 tsp

Method:

Place the oats in a saucepan and roast in 2 tsp ghee for 2 minutes over low heat.
Add milk and water and cook until soft. Add the condensed milk and chopped figs. Stir well and cook for 5 minutes. If the kheer becomes thick, thin it down with some milk or water.
Heat 1 tbsp ghee in a small skillet. Fry the cashews and raisins. When the raisins turn plump, remove from the heat and pour it over the oats. Mix well.
Add the cardamom powder and freshly grated nutmeg. Stir to combine.
Serve warm.

Chana / Chickpeas Biryani ~ Day 165

2016-08-01T22:42:00.000-10:00

A spicy, aromatic, and flavorful biryani packed with protein-rich chickpeas. This scrumptious biryani is quick and easy to prepare and makes a great wholesome meal.

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Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4 to 6

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Ingredients:

Chickpeas / Garbanzo beans / Channa - 2- 15oz cans, drained and rinsed
Basmati rice - 2 cups
Coconut milk - 1 and 1/2 cups
Water - 2 cups
Oil - 3 tbsp
Ghee / clarified butter - 2 tbsp
Bay leaves - 2
Cumin seeds - 1 tsp
Onion - 1, large, thinly sliced
Turmeric powder - 1/4 tsp
Mint leaves - 1/4 cup
Coriander leaves / cilantro - 1/4 cup
Plain yogurt - 1/2 cup
Salt - to taste

For the biryani masala:

Onion - 1, small, roughly chopped
Tomato - 1, large, roughly chopped
Garlic - 2 cloves
Green chilies - 3
Dried red chilies - 3
Black peppercorns - 1/2 tsp
Coriander seeds - 2 tsp
Fennel seeds - 2 tsp
Poppy seeds / Khus Khus - 1 tbsp
Cloves - 3
Cinnamon stick - 1, small
Cardamom - 2
Cashews - 6
Freshly grated coconut - 2 tbsp
Mint leaves - 2 tbsp
Coriander leaves - 2 tbsp

Method:

Soak basmati rice for 20 minutes. Drain the water and add coconut milk and water. Cook in a pressure cooker for 3 whistles.
Place all the ingredients for the biriyani masala in a blender. Grind into a thick smooth paste. Keep aside.
Heat oil in a deep skillet. Add bay leaves and cumin seeds. Fry for 10 seconds.
Add the onion and saute until translucent. Add turmeric powder, mint, and coriander leaves. Stir well.
Add the ground biryani masala and fry until the oil separates. Add yogurt and cook for 2 minutes.
Add the chickpeas and salt. Stir to combine and cook for 5 minutes.
Add the cooked rice and mix gently to coat the masala. Drizzle ghee over the rice and mix gently.
Serve hot with onion-tomato raita.

Neer Dosa / Lacy Rice Crepes ~ Day 164

2016-07-28T19:27:00.001-10:00

Neer = Water

Dosa = Crepe

This South Indian delicacy is so easy to make with minimal ingredients. These soft, lacy, melt in your mouth dosas make an excellent breakfast dish or evening snack.

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Preparation time: 10 minutes + 6 hours soaking time

Cooking time: 15 minutes

Yields: About 12 to 15 dosas

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Ingredients:

Raw rice (sona masoori or long grain) - 2 cups
Freshly grated coconut - 1/4 cup
Salt - to taste
vegetable oil - for frying

Method:

Soak the rice in enough water for 4 to 6 hours or overnight. Drain the rice and place it in a blender along with coconut. Add enough water and grind into a smooth paste.
Transfer the ground rice into a mixing bowl. Add salt and mix well.
Add 2 to 3 cups of water to the batter and mix well. The batter should be very thin like the consistency of milk. Let the mixture rest for 15 minutes.
Heat a non-stick or a cast iron griddle (season well). Once the griddle is hot enough, take a ladle full of batter and pour it in the center. The batter should spread to the sides, if not lift the pan and swirl so that the batter coats the pan. Fill the gaps with more batter. Spoon some oil around the edges of the dosa. Cover and cook for 30 seconds. Remove the lid and cook for another 30 seconds.
Fold the dosa into a triangle and remove from the heat. Repeat the process with rest of the batter.
Serve hot with your choice of chutney or pickle.

Malai Matar Paneer ~ Day 163

2016-07-27T21:20:00.000-10:00

Green peas and paneer (Indian cottage cheese) cooked in rich and creamy cashew and cream sauce. Green chilies, white pepper, and ginger give heat to this dish, while dried fenugreek leaves add flavor and slight bitterness.

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Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

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Ingredients:

Frozen Green peas - 1 cup
Paneer - 2 cups, cubed
Cumin seeds - 1 tsp
Cinnamon stick - 1
Cloves - 3
Kasoori methi / dried fenugreek - 2 tsp
White pepper powder - 1 tsp
Salt - to taste
Heavy cream - 2 tbsp
Oil - 2 tbsp
Ghee / clarified butter - 1 tbsp
or
2% milk (for low-fat version) - 1/2 cup
Fresh coriander leaves / cilantro - for garnishing

For the masala paste:

Onion - 1, large, roughly chopped
Garlic - 2 cloves
Cashews - 7 to 8
Green chillies - 5 or to taste
Ginger - 1-inch piece, chopped
Garam masala powder - 2 tsp

Method:

Heat 2 tsp oil in a skillet. Add the onion, garlic, cashews, green chilies, and ginger. Fry until the onions turn soft and translucent. Let it cool and grind to a smooth paste along with garam masala powder.
Soften the paneer by placing them in hot water for 15 minutes.
Heat 2 tbsp oil in a deep skillet or kadai. Add cumin seeds, cinnamon sticks, and cloves. Fry for 10 seconds.
Add the ground paste and white pepper powder. Saute the paste for 7 to 8 minutes, over medium -low heat.
Add the frozen green peas and kasoori methi. Saute for 2 minutes. Add 2 cups of water and Salt. Cook for 5 minutes and add the paneer cubes. Mix gently and cook for 2 minutes. Reduce the heat and stir in the heavy cream or milk and 1tbsp ghee. Bring the mixture to a gentle boil and remove from the heat. Garnish with fresh coriander leaves.
Serve hot with chapati or naan.

Eggless Mango Gelato with Aquafaba Whipped Cream - Day 162

2016-07-25T20:48:00.000-10:00

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Preparation time: 10 minutes

Cooking time + Churn time: 20 minutes

Serves: 4

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Ingredients:

Fresh Mango pulp - 2 cups
Sugar - 1/4 cup or more, depending on how sweet the mangoes are
Water - 1/8 cup or more
Lemon juice - 2 tbsp
Prepared Aquafaba whipped cream - 2 cups

Method:

Place sugar and water in a saucepan. Heat until the sugar melts and thickens slightly. Cool completely and stir in the lemon juice.
Combine mango pulp and sugar syrup. Refrigerate for 15 minutes.
Gently fold the aquafaba whipped cream into the mango mixture.
Pour the mango mixture into an ice cream machine and follow the instruction according to the manual.
My machine churned for approximately 20 minutes to get to the soft consistency.
Transfer gelato into a freezer safe container and freeze until firm and ready to be served.

To make without the ice cream machine:

After folding the aquafaba whipped cream with the mango pulp, transfer the mixture into a freezer safe container and freeze.
Remove after 20 minutes and beat with hand mixture and put it back in the freezer. Repeat the process one more time after 20 minutes. Freeze until firm.

Aquafaba / How to make Aquafaba ~ Day 161

2016-07-24T20:26:00.000-10:00

What is aquafaba? It is a vegan whipping cream made from the brine/liquid that you throw away after opening a can of garbanzo beans/chickpeas. The liquid has a consistency of an egg white and when whipped, it magically forms into this fluffy and airy whipping cream. It is a great alternative and replacement for dishes that calls for an egg or egg white.

For more info:

http://aquafaba.com/history.html

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Preparation time: 2 minutes

Whipping time: 20 minutes

Yields: 2 cups

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Ingredients:

Chickpea brine / liquid - from one can, about 3/4 cup, drained and chilled
Confectioners sugar - 4 tbsp or to taste

Vanilla extract - 1/2 tsp

Method:

Place the chickpea water in a stand mixer bowl. Using a whisk attachment, whisk on high speed for 15 to 20 minutes.

No stand mixer? No problem. A handheld mixer works well too.

From starting point to10-minutes mark.

Soft peak to stiff peak - 15 to 20 minutes.

Stiff peak - final stage

Fluffy and airy Aquafaba!!

Dosakai Pappu / Yellow Cucumber Dal ~ Day 160

2016-07-22T11:09:00.000-10:00

Dosakai pappu / dal is a simple, comforting, and flavorful dish, very popular in Andra cuisine. The vegetable used in this dal preparation is Dosakai or yellow cucumber (though some sources say it is a type of a melon). They are crunchy and slightly tart in taste. This protein rich dal recipe is quite easy to make. Another dish which is popular using this vegetable is Dosakai Avakkai, a spicy pickle. I've posted a recipe for Dosakai Avakkai some time back. Here is the link.

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Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4 to 6

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Ingredients:

Dosakai - 2 large
Toor dal - 1/2 cup
Moong dal - 1/2 cup
Turmeric powder - 1/4 tsp
Salt - to taste

For tempering:

Oil - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - 2 tsp
Cumin seeds - 1 tsp
Green chilies - 4, slit
Ginger - 1-inch piece, finely chopped
Asafoetida - a generous pinch
Sun dried curd chilies / mor milagai - 3, broken (optional)
Curry leaves - few, torn
Fresh coriander leaves / cilantro - 2 tbsp, finely chopped

Method:

Wash and peel the dosakai. Cut into half and scoop out the seeds from the center and cut into bite size pieces.
Wash both the dals and place it in a pressure pan. Add the cut dosakai and turmeric powder. Fill with enough water to cover the vegetable. Pressure cook for 4 to 5 whistles or until the dal is cooked soft.
Heat oil in a small deep skillet. Splutter mustard seeds and cumin seeds. Add urad dal, and fry until golden brown. Add green chilies, ginger, asafoetida, curry leaves, and broken sun-dried chilies (if using). Sautee for 30 seconds.
Add the tempering to the dal, along with salt. Stir to combine. Garnish with fresh coriander leaves.
Serve hot with steamed rice.

Tawa Pulao ~ Day 159

2016-07-20T21:07:00.001-10:00

Tawa pulao is a famous and popular street food of Mumbai or Bombay. This aromatic rice is unique in a way since it is made with pav bhaji masala. Mixed vegetables are sauteed in various spices and tossed with cooked rice and a splash of lemon juice.

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Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 6

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Ingredients:

Basmati rice - 2 cups
Water - 8 cups
Oil - 3 tbsp
Ghee - 2 tbsp
Cumin seeds - 2 tsp
Onion - 1, sliced
Ginger-garlic paste - 2 tsp
Tomato paste - 1 tbsp
Fresh coriander and mint leaves - 2 tbsp, each
Frozen mixed vegetables - 2 cups
Green pepper/capsicum - 1, cut into small chunks
Cauliflower florets - 1 cup
Turmeric powder - 1/2 tsp
Red chili powder - 1 tsp
Pav bhaji masala- 2 tbsp
Salt - to taste
Lemon juice - 2 tbsp

Method:

Wash and soak the rice for 20 minutes. Bring water to boil in a large saucepan. Add the rice and cook until soft and fluffy, but not mushy. Drain the rice and transfer it to a bowl. Add 1 tbsp oil to the rice and mix gently. Set aside.
Heat the remaining oil in a large skillet. Add cumin seeds and let it sizzle. Add the onion and saute for a minute.
Add ginger-garlic paste and fry for 2 minutes. Add the tomato paste, coriander leaves and mint leaves. Saute for a minute.
Add the green pepper and cauliflower. Saute for a minute. Add the mixed vegetables, turmeric powder, red chili powder, pav bhaji masala and salt. Mix well. Sprinkle about 1/4 cups of water. Cover and cook over low heat, until the vegetables, are firm. Add the cooked rice and 2 tbsp ghee and stir gently to coat the masala. Check for salt and adjust accordingly. Remove from the heat and stir in the lemon juice.
Serve hot with your choice of raita.

Ash Gourd / Winter Melon Salted Lassi (Spiced buttermilk) ~ Day 158

2016-07-19T20:23:00.001-10:00

Here is a healthy summer drink made with nutrient rich ash gourd/winter melon/posanikkai.

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Preparation time: 5 minutes

Serves: 2

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Ingredients:

Ash gourd / Winter melon / Posanikkai - 2 cups, peeled and cubed
Water - 1 cup
Plain yogurt - 1 cup
Lime juice - 1 tbsp
Black salt / kala namak / himalayan salt - 1/4 tsp
or
Regular salt - to taste
Freshly ground black pepper - 1/4 tsp
Mint leaves - few

Method:

Place the ash gourd /winter melon in a blender along with 1 cup of water. Blend until smooth.
Add the yogurt, lime juice, black salt or salt, black pepper, and mint leaves. Blend until smooth.
Check for seasoning and adjust accordingly. Serve immediately.

Grape Tomatoes Naan Crostini Drizzled with Balsamic Glaze ~ Day 157

2016-07-18T20:56:00.000-10:00

Our local farmer's market is filled with all kinds of colorful tomatoes this time of the year. Among them are these tiny, sweet and juicy grape tomatoes, one my favorite kind, which cost less than a dollar a pound. Apart from snacking, I used the tomatoes to make these refreshing and flavorful crostini.

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Preparation time: 10 minutes

Cooking time: 2 minutes

Serves: 4

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Ingredients:

Naan (Plain or Garlic) - 4
Pesto sauce - 4 tbsp
Grape tomatoes - 2 cups, halved
Fresh basil - 4 tbsp, thinly chopped
Salt and pepper - to taste
Extra virgin olive oil - 2 tbsp
Shredded parmesan cheese - 1/2 cup
Balsamic glaze (store bought) - for drizzling

Method:

Brush the naans with olive oil and place them on a cookie sheet and broil until lightly golden and crispy on both sides, about 2 minutes.
Combine the grape tomatoes, basil, olive oil, salt and pepper in a mixing bowl. Set aside.
Once the naans are out of the oven, spread pesto sauce all over the nanns.
Spoon some grape tomato mixture on the naans. Sprinkle parmesan cheese. Finally, drizzle some balsamic glaze on top.
Cut into slices and serve.

Chow Chow (Chayote Squash) Thogayal ~ Day 156

2016-07-15T20:42:00.001-10:00

Here is a simple and delicious thogayl (a thick, coarse chutney) recipe made with one of my favorite vegetable chow chow, also known as chayote squash. This thogayal is typically served with hot steamy rice, but it also goes well with idli, dosai, or even chapati.

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Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

Chow chow / Chayote squash - 3
Whole white Urad dal - 1/4 cup
Chana dal - 2 tbsp
Dried red chillies - 6 or to taste
Asafoetida - a generous pinch
Tamarind - a small marble sized
or Tamarind paste - 1 tsp
Freshly grated coconut - 2 tbsp
Salt - to taste
Oil - 3 tbsp

Method:

Wash and cut open the chow chow / chayote squash. Remove the soft pit in the center and roughly chop into cubes, with the skin.
Heat 1 tbsp oil in a deep skillet. Add the urad dal, chana dal, red chilies, and tamarind. Fry until the dals turn golden brown. Add asafoetida and stir. Transfer the mixture to a bowl. Set aside.
Heat the remaining oil in the same skillet. Add the squash and saute until soft, over medium heat, stirring often. Let cool completely.
Place the dal mixture and coconut in a blender along with salt. Grind into a coarse paste without adding any water. Add the squash and pulse until well incorporated with the dal mixture.
Serve with rice topped with a dollop of ghee/clarified butter or sesame oil (nallenai).

Homemade Spicy Potato Chips ~ Day 155

2016-07-14T21:28:00.002-10:00

Fresh and crispy home-made chips are always better than the store bought ones and you can taste the real potato flavor in them. These easy to make chips can be seasoned with just salt and pepper as well. But nothing can beat the chili pepper seasoned potato chips.

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Preparation time: 5 minutes

Cooking time: 20 minutes

Yields: 2 cups

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Ingredients:

Potatoes (Red or White) - 4
Oil - for frying
Salt - to taste
Red chili powder - 1/2 tsp
Dried thyme - 1/2 tsp
or any herb of your choice

Method:

Wash and dry the potatoes. Combine the salt, chili powder, and dried thyme in a small bowl, set aside.
Heat oil in a deep skillet. Hold a hand-held slicer above the oil and slice the potato directly into the oil. Alternatively, you can slice one potato at a time, into a plate using a mandoline or slicer. Then drop the slices carefully into the oil.
Deep fry the potatoes over medium-high heat, until golden brown. Keep moving the potatoes while frying to prevent them from sticking to each another. Drain on paper towel. Immediately sprinkle some salt mixture. Repeat the process with rest of the potatoes. Season each batch of chips after frying.
Let cool completely and store in an airtight container.

Sorakkai / Bottle Gourd Paneer Halwa ~ Day 154

2016-07-13T22:55:00.000-10:00

Sorakkai / Bottle Gourd cooked with milk and sugar and garnished with a liberal dose of cashews and raisins. Typically, Khoya is used to make this halwa. All I had in hand was the good old paneer. I didn't have to think much and added the Panner to the dish. And end product was nothing but delicious and drool worthy.

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Preparation time: 10 minutes

Cooking time: 25 to 30 minutes

Serves: 4 to 6

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Ingredients:

Sorakkai / Lauki / Bottle Gourd - 1 large, peeled and shredded, about 3 cups
Boiled and cooled Milk - 2 cups
Paneer - 1 cup, shredded
Sugar - 1/2 cup
Cashews - 10, broken
Raisins - 2 tbsp
Cardamom powder - 1/4 tsp
Ghee / clarified butter - 4 tbsp

Method:

Heat 1 tbsp ghee in a large deep skillet. Add the shredded bottle gourd/sorakkai and saute for 3 minutes. Add the milk and stir well. Bring the mixture to a boil and simmer. Cook the bottle gourd until the milk evaporates to 3/4 the original quantity, stirring often.
Add the paneer and sugar. Cook until the mixture becomes thick with no trace of milk. The halva should be dry and sticky by now with little moisture.
Heat 3 tbsp ghee in a small skillet and fry the cashews and raisin until golden brown. Add it to the halva along with cardamom powder. Stir well and remove from the heat.
Serve warm.

Kathrikai Gothsu / Brinjal (Eggplant) Gothsu ~ Day 153

2016-07-11T20:19:00.000-10:00

Gothsu is a classic South Indian gravy, in which the main ingredients used are smoked eggplant and tamarind paste. This tangy, delicious gothsu is always best paired with Pongal, another very popular dish made with rice and split moong dal tempered with ginger, crushed black pepper, cumin, and cashews.

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Preparation time: 10 minutes

Cooking time: 20 minutes + 30 minutes for roasting the eggplant

Serves: 4

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Ingredients:

Eggplant / Kathrikai - 1 large or 2 medium
Oil - 4 tbsp
Mustard seeds - 1 tsp
Chana dal - 1 tbsp
Urad dal - 2 tsp
Green chilies - 2, slit
Dried red chilies - 2
Ginger - 1 tbsp, finely chopped
Curry leaves - few, torn
Asafoetida - a pinch
Onion - 1, medium, finely chopped
Tomatoes - 2, large, chopped (I used medium size cherry tomatoes)
Turmeric powder - 1/4 tsp
Curry powder (click for recipe) - 2 tbsp
Tamarind paste - 2 tsp
Salt - to taste
Fresh coriander leaves / Cilantro - for garnishing
Rice flour - 2 tsp (for thickening)

Method:

Wash and pat dry the eggplants. Place the eggplants on a baking tray lined with aluminum foil. Drizzle oil all over the eggplants and prick with a fork on all sides. Broil the eggplants for 20 minutes, turning them often for even cooking until they are nicely charred on all sides. Let it cool and peel the skin and collect the pulp. Chop roughly and set aside. Alternatively, you can also roast the eggplant over an open flame on the stove top.
Heat oil in a deep skillet and splutter mustard seeds. Add chana dal and urad dal. Fry until golden brown. Add the green chilies, red chilies, ginger, curry leaves, and asafoetida. Saute for 20 seconds.
Add the chopped onion and fry until soft. Add the tomatoes and saute for one minute.
Add the eggplant, turmeric powder, curry powder, tamarind paste, and salt. Mix well. Add about 2 cups of water and bring it to a boil. Reduce the heat and simmer for 10 minutes. Mix rice flour in 1/4 cup of cold water and add it to the eggplant mixture / kothsu. Bring the kothsu to one boil and remove from the heat. Stir in the coriander leaves.
Serve hot with pongal, idli, or dosai.

Queso Blanco Dip ~ Day 152

2016-07-10T21:52:00.000-10:00

A spicy, creamy, and smooth Queso Blanco is an ultimate Mexican cheese dip. This delicious dip is very versatile and can be made with many variations. I've added fresh jalapenos and if you think it will be too spicy for your palate, add the canned diced jalapenos which are less spicy and mild in taste.

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Preparation time: 5 minutes

Cooking time: 10 minutes

Yields: 1 cup

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Ingredients:

Whole milk or half and half - 3/4 cup
White American Cheese - 1/2 lbs, cubed
Pepperjack cheese - 1/4 cup, shredded
Monterey jack cheese - 1/4 cup, shredded
Fresh jalapenos - 2, finely chopped
Fresno peppers - 2, finely chopped
Ground black pepper - 1/4 tsp
Salt - 1/4 tsp
Cilantro - 1 tbsp, finely chopped

Method:

Simmer milk in a saucepan over low heat, until heated through (just before boiling). Add the cheese in intervals and keep stirring until the cheese melts.
Add the jalapeno pepper, fresno pepper, black pepper, and salt. Stir well.
Finally, add the cilantro and mix well. Remove from the heat.
Store in an airtight glass jar and refrigerate. Use within 3 to 4 days. If the dip becomes too thick, add a splash of milk and heat for 20 seconds in the microwave.
Serve with tortilla chips.

Fava Beans (Broad Beans) Khasta Kachori ~ Day 151

2016-07-09T21:55:00.001-10:00

These flaky, delicious snacks are made with different kinds of fillings. The mattar or green peas filling is one of the popular filling. The fresh, buttery fava beans / broad beans filling was a great substitute for peas and it turned out super delicious.

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Preparation time: 30 minutes

Cooking time: 45 minutes

Yields: 8 Kachoris

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Ingredients:

Oil - for frying

For the dough:

All purpose flour - 1 cup
Oil + Ghee - 1 tbsp, each
Salt - to taste

For the filling:

Ghee - 1 tbsp
Fresh Fava beans - 1 cup, shelled
Green chilies - 4 or to taste, finely chopped
Ginger - 1 tbsp, finely chopped
Ground Fennel seeds - 2 tsp
Garam masala powder - 1/2 tsp
Mango / amchur powder - 1/2 tsp
Salt - to taste

Method

In a large mixing bowl, combine the flour, oil, ghee, and salt. Add water little at a time and make a soft and firm dough. Cover and let it sit for 30 minutes.
Meanwhile, keep a bowl of ice-water bath ready (bowl of water with some ice cubes). Blanch the fresh fava beans in boiling water for 5 minutes. Remove the beans with a slotted spoon and place them in ice water bath to stop the cooking process.
Peel the outer skin from the fava beans and separate the beans.
Heat 1 tbsp ghee in a skillet. Sautee the green chilies and ginger for 20 seconds.
Add the fava beans, fennel powder, garam masala, amchur / mango powder, and salt. Saute for 2 minutes.
Mash the beans with a back of a wooden spoon or with a potato masher. Remove from the heat and let it cool.
To make kachoris:
Divide the dough into 8 equal balls. Roll each ball into 3'' discs. Place about a tablespoon of the stuffing in the center and gather the edges, pinch, and seal. Flatten it gently into small 3'' discs by hand or with a rolling pin. Roll out all the kachoris and place them on a parchment paper. Cover with a kitchen towel.
Heat the oil on a medium-low heat. Slide the kachori carefully into the hot oil. Gently press and rotate the kachori. When it puffs up, flip and fry until golden brown on both sides. Remove and drain on a paper towel. Repeat the process with all the kachoris.
Serve hot with sweet and spicy chutney.

Eggless Blueberry Yogurt Cake ~ Day 150

2016-07-08T16:56:00.000-10:00

A moist and fluffy yogurt cake loaded with antioxidant rich fresh blueberries. This utterly delicious cake is super easy to whip up and makes a perfect on-the-go breakfast or snack.

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Preparation time: 10 minutes

Cooking time: 50 minutes to 1 hour

Yields: 1 loaf

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Ingredients:

All-purpose flour - 2 cups plus 1 tsp
Baking powder - 1 tbsp
Salt - a pinch
Sugar - 1
Honey - 2 tbsp
Butter - 4 tbsp, room temperature
Vegetable Oil - 1/4 cup
Plain greek yogurt or low-fat plain yogurt - 1 cup
Milk - 3/4 cup
Vanilla extract - 1 tsp
Cardamom powder - 1 tsp
Fresh blueberries - 1 cup

Method:

Preheat the oven to 350 degrees F. Grease a 9x12 loaf pan with butter and set aside.
In a large mixing bowl, sift the flour, baking powder, cardamom powder, and salt. Coat blueberries in 1 tsp of all-purpose flour and set aside.
In an another bowl, whisk the sugar, honey, butter, and oil until fluffy. Add the vanilla extract. Gradually add the yogurt and milk and mix well. Stir in the cardamom powder
Gently fold in the flour mixture into the wet mixture. Add the blueberries to the batter and mix well gently.
Pour the batter into the prepared loaf pan. Bake for 50 minutes to 1 hour or until a toothpick inserted in the center of the cake come out clean.
Let the cake cool in the pan for 5 minutes. Remove the cake and let it cool completely on wire rack.
Enjoy!!!

Recipe inspiration from here.

Kothamalli Podi / Spiced Cilantro Powder ~ Day 149

2016-06-30T21:06:00.000-10:00

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Preparation time: 10 minutes + drying time

Cooking time: 10 minutes

Yields: 1 to 1 and 1/2 cups

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Ingredients:

Fresh kothamalli / Cilantro - 3 cups, separated from the stem
Whole white urad dal - 1/2 cup
Chana dal - 1/4 cup
Dried red chilies - 8 to 10 or to taste
Asafoetida - 1/2 tsp
Tamarind - a small marble sized
Sesame oil - 2 tsp
Salt - to taste

Method:

Wash the cilantro leaves thoroughly and drain the water completely. I used the salad spinner to remove excess water. Once drained, spread the cilantro on a clean kitchen towel and let it dry for 5 to 6 hours or overnight. The leaves should be completely dry to the touch. Collect the leaves and set aside.
Roast the dals, red chilies, and tamarind in a cast iron skillet, with 2 tsp oil, on a low flame, until golden brown. Remove from the heat and mix in the asafoetida. Transfer it to a bowl and let it cool completely. In the same skillet, saute the coriander leaves for 2 minutes. Let it cool.
Grind the roasted ingredients in a blender along with salt to a coarse powder. Add the dried cilantro leaves and pulse until well blended. Cool completely. Store in an airtight container.
To serve: Mix with steamed rice topped with ghee or sesame oil.