Kitchen Gypsies

Rajma

2012-02-09T09:59:00.000-06:00

Good Morning Friends! It's a bit chilly today, but the sun is shining (I'm still missing the snow) and life is good. Today is the day I get back to the blog and some long time waiting, half written posts.

Rajma is nothing more than what we know as chili beans in America, with a twist of Indian spice . Super easy to make, packed with nutrition, and most importantly, fast to prepare for those days when there is no time to waste. Remember to soak the beans the night before or in a pinch you can use canned beans.

1 cup kidney beans, dried
4 cups water, adding more as needed
2 Tbsp olive oil
1/2 tsp whole cumin seeds
1 piece of cinnamon stick
2 dried bay leaves (cassia leaves)
4 cloves garlic, minced
3 dried red chilies
1 inch piece of ginger, peeled and grated
1 onion, finely chopped
1/2 tsp turmeric
1 can diced tomatoes
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp ground garam masala
1 tsp red chili powder
chopped thai chilies
chopped onions
1/4 cup chopped cilantro

Soak cleaned kidney beans in water overnight or for at least 6 hours.
Cook kidney beans in clean water until tender. They can be cooked on the stove top, pressure cooker (my favorite method) or in a crock pot.
In a separate pan heat olive oil. To the hot oil add cumin seeds, cinnamon stick, dried red chilies and bay leaves, be careful not to burn the spices. Add to this the turmeric, garlic, ginger and onion. Cook until onion is soft.
Add the canned tomatoes (you can use 5 fresh Roma tomatoes, pureed, instead of the canned tomatoes). Simmer for 5 to 10 minutes.
Now add the ground coriander, ground cumin, ground garam masala and red chili powder. Cook for a few minutes and then add this to the pan of simmering kidney beans; simmer for an additional 15 to 20 minutes. If you are using a crock pot add it to the beans as they are cooking and let it simmer until beans are soft.
Garnish with chopped thai chilies, chopped onions, and cilantro. Serve with roti or rice, also good with cornbread.

Enjoy :)

A New Year...A New Chapter

2012-01-21T11:51:00.003-06:00

Hello to you all. Hope that 2012 is being good to you. We are beginning a new chapter in life this year with a move to Springfield, Illinois. Although it isn't too far from Chicago, it is a move just the same and a very different life style (I think I see a corn field from my window).

Be back soon!! :)

Happy New Year 2012!

2011-12-31T08:21:00.000-06:00

Wishing you all the New Year of your dreams, contentment, peace, acceptance and love.

Be always at war with your vices, at peace with your neighbors, and let every new year find you a better man. ~Benjamin Franklin

Happy 2012!

Lucky Black Eyed Pea Curry

2011-12-30T21:15:00.000-06:00

OK...I know that it sounds superstitious but I make every effort to have black eyed peas on New Years Day. In many places and cultures it is considered good luck to eat black eyed peas on New Years Day and even unlucky if you don't. Of course, I don't really know how true it is. How can one really judge the luckiness or misfortune suffered by the absence of eating a particular food on a certain day? But just in case I always strive to cook some up, you know...just in case.

1 tsp olive oil
2 tsp chana dal
2 tsp urad dal

1 tsp fenugreek seeds
1 Tbsp whole coriander seeds
5 whole small dried red chilies
4 Tbsp dried shredded coconut
2 Tbsp olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
10 fresh curry leaves
4 thai chillis chopped
4 cloves garlic chopped
1 medium onion chopped
1 can diced tomatoes
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 cup tamarind water
salt as per taste
3 cups cooked black eyed peas (1/2 pound dried)
1/4 cup coriander leaves for garnish

Roast chana dal, urad dal, fenugreek seeds, coriander seeds, dried red chilies, dried coconut in 1 tsp olive oil in a shallow pan on the stovetop; medium/high heat until spices are roasted.
After spices cool grind into a fine powder; set aside.
Soak a small piece of dried tamarind in 1 cup warm water.
Heat olive oil in a large pan over high heat. Add mustard seeds; after seeds begin to crackle add cumin seeds, curry leaves, thai chilies and garlic.
Add onion; cook until onions are soft.
Stir in the diced tomatoes, chilli powder and turmeric powder; cook simmer for 10 minutes.
Strain the tamarind water into the pan; cook an additional 5 minutes.
Add cooked black eyed peas; simmer for 15 minutes, adding water as needed.
Garnish with chopped coriander leaves (cilantro)
Serve with roti or rice.

Enjoy :)

Christmas Love from the Windy City

2011-12-24T06:43:00.000-06:00

We wish you all a very Merry Christmas. May 2012 be full of promise, peace and love.

Vijay and Nancy

Oatmeal Sweeties

2011-12-24T00:54:00.000-06:00

This is the ever popular Quaker Oatmeal cookie recipe. The only adaptation is the addition of M&M candies and chopped walnuts. A colorful and simple addition to make a plain cookie extra special.

1/2 lb softened butter (2 sticks)
1 cup firmly packed brown sugar

1/2 cup white granulated sugar
2 eggs, room temperature
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup chopped walnuts
3 cups rolled oats
1/2 cup M&M chocolate candies

Heat oven to 350 degrees F.
Beat together butter and sugars until creamy; add eggs one at a time and then vanilla.
Add combined flour, baking soda, salt and cinnamon.
Gradually add the rolled oats and chopped walnuts.
Stir in the M&M chocolates, taking care not to break them into pieces.
Bake for 10 to 12 minutes; until a light golden color.

Enjoy :)

Christkindlmarket Chicago

2011-12-23T14:52:00.001-06:00

Christkindlmarket is an open air Christmas Festival held yearly at Daley Plaza in the heart of Chicago. It brings a touch of German and European tradition and charm to the city. Complete with old world treasures, food, drink and Santa Claus it is a fun tradition for the whole family. It would be hard to imagine Christmas time in Chicago without a trip to Christkindlmarket. Fun, Fun, Fun...

After hours at Christkindlmarket

Same shot on December 23, 2011

Happy Chanukah


Hand blown glass ornaments from Germany

Santa's House

The Nativity

Located on Daley Plaza (between Dearborn, Washington and Clark Street) between November 23rd and December 24th from 11:00 am to 8:00 pm daily.

Enjoy :)

Savory Spinach Dal with Garlic

2011-12-10T14:30:00.000-06:00

There are few vegetables that I like more than spinach, it is so easily adapted into most any recipe. Spinach is a nutritive wonder, packed with vitamins and anti-oxidants, especially high in iron. Combine this with garlic's healing properties and high vitamin C content (which aids in the absorption of the iron in the spinach) and you have a dish that is fantastically healthy and delicious. You can serve it to the family in good conscious.

1/2 cup masoor dal (red lentils)

Masoor Dal (Red Lentils)

1/2 tsp ground turmeric
1 tsp salt (to taste)
2 cups water
1 small piece of tamarind, soaked in 1 cup warm water
2 Tbsp olive oil
1 tsp black mustard seeds
1 tsp whole cumin seeds
1 tsp urad dal
3 dried red chilies, broken into small pieces
10 fresh curry leaves, torn into pieces for added flavor
6 cloves freshly minced garlic (3 Tbsp)
10 oz fresh spinach (a small bunch), coarsely chopped
1 tsp ground red chile powder

Cook masoor dal, turmeric, salt, 2 cups water and a drop or two of oil in a pressure cooker or on stove top until soft. Mash the cooked dal; set aside.
Soak a small piece of tamarind in 1 cup of warm water; set aside.
Heat olive oil in a large pan on medium/high heat. When the oil is hot add the mustard seeds. After the mustard seeds begin to pop add the cumin seeds, urad dal, red chilies and curry leaves.
When the curry leaves are crispy add the minced garlic, saute until golden, taking care not to burn.
Stir the chopped spinach into the hot oil; saute until spinach is well cooked.
Reduce heat. Strain the tamarind water into the pan. Add red chile powder. Cover and simmer for 5 minutes.
Add the mashed dal to the spinach mixture; cook over low heat for 15 minutes. Add water as needed for desired consistency.
Serve with hot rice or roti.

Enjoy :)

Aunt Wanda's Spiced Christmas Nuts

2011-12-08T13:07:00.001-06:00

Going to Oklahoma during Christmas time was like having a holiday inside a holiday. To me Oklahoma was a magical place with snow and glittering icicles and snow angels (remember I was from Phoenix). Aside from the snow, we got to visit our far away family who we only shared a few days of the year with. So many adventures, real and imagined, started as shared whispers with our cousins (when we were supposed to be sleeping) in the living room of my Aunt and Uncle's home.

While going through the family cookbook, searching for candy recipes, I came across Aunt Wanda's spiced nut recipe. Some recipes evoke memories of cherished times and people, this is one of those recipes.

Spiced Nuts

1/2 pound shelled pecan nuts or mixed nuts (raw, unsalted)
2 cups sugar
1/2 cup water
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 tsp ground cinnamon

Mix all ingredients except the nuts, together in a medium saucepan. Over medium/high heat, bring to soft ball candy stage (The syrup easily forms a ball when dropped in cold water, but flattens once removed from the water, 235 to 245 degrees F).
Mix the nuts into the syrup and stir until the nuts are sugared. Pour immediately onto a flat pan to cool.

Enjoy :)

A friend who is far away is sometimes much nearer than one who is at hand. Is not the mountain far more awe-inspiring and more clearly visible to one passing through the valley than to those who inhabit the mountain?

Khalil Gibran

We Give Thanks

2011-11-23T17:00:00.000-06:00

Chicago Thanksgiving Day Parade 2010

Thanksgiving

For each new morning with its light,
For rest and shelter of the night,
For health and food,
For love and friends,
For everything Thy goodness sends.

- Ralph Waldo Emerson

For each and every one of you we give thanks and wish you a Happy Thanksgiving!

Vijay and Nancy

Escalloped Potatoes By Mrs. H.L. Stuart

2011-11-23T09:05:00.001-06:00

First of all let me tell you that I seriously have no idea who Mrs. H.L. Stuart was. My Grandmother always made this recipe and it wasn't until after her death that we saw the recipe with her name on it. My Dad says she was a neighbor that Grandma was close to. Whoever Mrs. H.L. Stuart was we thank her and Grandma for this creamy potato recipe that is always a Thanksgiving favorite on our table.

The recipe is very simple, having only six ingredients it is a quick fix on a hectic Thanksgiving morning. Just throw it in the oven to bake along side the pies. Of course, you don't have to wait for Thanksgiving to serve this delicious side dish.

2 1/4 Tbsp butter
1 1/2 Tbsp flour
2 1/4 cups milk
1 1/4 tsp salt
4 oz. cream cheese
5 cups raw potatoes, thinly sliced

To make the white sauce, melt butter then mix in the flour making sure there are no lumps.
Slowly add the milk to the butter and flour mixture; stirring while adding to prevent lumps.
When the sauce has thickened add the potatoes; simmer for about 10 minutes.
Pour into an well oiled 9" x 11" baking dish (or similar size dish)
Bake for one and a half hours at 275 degrees F.

Enjoy :)

The Special "K's" Perfect Pairing ~ Golden Pound Cake with Four Fruit Compote

2011-11-22T13:15:00.001-06:00

This is a pairing made extra special by the cooks, my sisters, Kathleen and Karen. Many wonderful things come out of their kitchens, all cooked with love and served with the promise of warm and fuzzy memories. It is this time of year, with the holidays fast approaching that I remember all these fun times we shared in the kitchen and eagerly look forward to more to come.

This recipe is from the kitchen of Kathleen. It is a super moist, delicious pound cake. It's rich flavor is perfectly topped with Karen's Four Fruit Compote a recipe that was posted yesterday to Kitchen Gypsies.

Kathleen's Golden Pound Cake

1 cup of butter, room temperature
4 eggs, room temperature
1 cup sugar
1 1/2 tsp pure vanilla extract
1/4 tsp salt
1/4 teas ground nutmeg
2 cups flour

Preheat oven to 350 degrees F.
Sift together flour, salt and nutmeg; set aside.
In a small mixing bowl beat butter at medium speed until light and fluffy.
Add sugar to the butter gradually, beat until light and fluffy.
Add vanilla and eggs, one at a time, beating 1 minute after each addition. Scrape bowl frequently.
Gradually add the flour mixture to the egg mixture. Beat only until blended. Do not over-beat the batter.
Pour batter into a loaf pan that has been buttered on the bottom and 1" up the sides of the pan.
Bake for 1 to 1 1/2 half hours or until tooth pick inserted into the middle of the loaf comes out clean.
Cool cake on wire rack for 10 minutes, then remove from pan and continue to cool.
Top with Karen's Four Fruit Compote or serve lightly sprinkled with powdered sugar.

Enjoy :)

Karen's Four Fruit Compote

2011-11-21T14:13:00.001-06:00

Karen's Four Fruit Compote is one of the most versatile dessert recipes I've ever prepared. It's a mixture of pineapple, oranges, apples and bananas in a light sauce that can be served alone, with a little whipped cream or used as a topping. It's minimal amount of added sugar also makes it a better choice for those who are health conscious but still wanting a little something sweet. With Thanksgiving just days away you might consider adding this to the menu or taking it to the office potluck.

1 - 20 ounce can of pineapple chunks, drained (reserve liquid)
1/2 cup sugar
2 Tbsp corn starch
1/3 cup orange juice
1 Tbsp lemon juice
1 - 11 oz can mandarin orange sections
3 small unpeeled apples, chopped
2 bananas, sliced

In a small sauce pan combine sugar and cornstarch; add 3/4 cup of the pineapple juice (reserved when you drained the pineapple chunks), orange juice and lemon juice.

Cook over medium heat until mixture is thick and bubbly; cook for an additional minute or two and remove from heat and set aside.

In a large bowl combine, drained pineapple chunks, oranges, apples and bananas.
Pour the warm sauce over the fruit and stir gently to coat the fruit.
Cover and refrigerate before serving or serve warm.
Garnish with maraschino cherries.

Enjoy :)

Kansas Corn Scallop

2011-11-15T14:38:00.000-06:00

Kansas Corn Scallop has been a regular on Mom's table for many years. The recipe comes from a small community near the Amish town of Yoder, Kansas. Though Mom's not sure if it is actually an Amish recipe, it is entirely possible. Whatever it's origin a few things are certain, Kansas Corn Scallop is a delicious dish, easy to prepare and a crowd pleaser.

1 can (12 or 16 oz) whole kernel corn
2 eggs
1 can (16oz) cream style corn
1 small can evaporated milk (2/3 cup)
4 Tbsp (1/2 stick) butter or margarine, melted
2 Tbsp instant minced onion
1/2 tsp salt
1/4 tsp black pepper
2 cups coarsely crushed soda crackers
1 cup grated cheese or diced

Drain liquid from whole kernel corn.
Beat eggs slightly in a large bowl; stir in corn and cream style corn, evaporated milk, melted butter, onion, salt and pepper.
Fold in crackers and cheese. Spoon into a greased 8 cup baking dish.
Bake in slow oven (325 degrees) for 1 hour or until set.
Let stand 5 minutes before serving.

Enjoy :)

Sissy's Cheese and Onion Enchiladas with Red Sauce

2011-11-02T11:06:00.000-05:00

Not too long ago I was able to visit my Sister in Wyoming. We had a wonderful visit and as an added bonus our Mom was there too. Together the three of us drove up to Yellowstone (in the rain), saw old faithful (in the rain) and almost ended up in Logan, Utah (much to our mother's dismay) which is not at all close to our final destination. It was the kind of trip that memories are made of and quite possibly a few jokes.

Back home in her kitchen, we made many of the old family recipes that neither of us had made in years and a few that are regulars on our tables. One recipe I've always loved is her Cheese and Onion Enchiladas. She has told me how to make it countless times, it is a fairly simple recipe, but mine have never turned out tasting as good as hers. Here is how she guided me through all the steps to reach enchilada bliss!

Ingredients
1 package corn tortillas (12 ct)
2 large yellow onions, coarsely chopped
16 oz cheddar cheese, shredded
oil for frying
red chile sauce (recipe below)
iceberg lettuce, shredded
Tomatoes, chopped

Heat oil in a frying pan on medium/ high temperature. Individually fry each tortilla until they are slightly browned on the edges.

Dip each tortilla into the red chile sauce. You can use store bought red enchilada sauce or the home made red chile sauce. If you use the store bought look for a sauce that doesn't contain tomatoes for a more authentic taste.

Fill each tortilla with chopped raw chopped onions and cheese. Roll the tortilla up and place on an oiled baking dish.

Pour remaining red sauce only down the middle of the rolled tortillas, sprinkle cheese over the sauce. Pouring the sauce only in the middle keeps the enchiladas from getting too mushy and lets the edges get a little crispy.

Bake in a hot oven, 450 degree F. only until the cheese melts and gets bubbly.
Garnish with lettuce and tomatoes.

___________________________________________________________________________________

Red Chile Sauce

10 to 12 dried New Mexico Chilies
1 medium onion, chopped
3 cloves garlic, minced
2 Tbsp olive oil
1/2 tsp ground cumin
3 cups water

Remove stems and seeds from the chilies.
Place chilies on a shallow baking pan and roast in oven at 200 degrees F until you smell the aroma. Be careful not to burn.
Heat oil and saute onion and garlic until soft.
Put toasted chilies, onion, garlic, cumin and 1 cup of water in a blender and puree until you have a smooth paste.
Pour paste in a saucepan, adding the additional 2 cups of water and simmer for an hour, stirring occasionally. Sauce should be thick and smooth.

I've made this many times in the crock pot, putting it on in the morning and letting it simmer all day, just add an additional cup of water if using this method.

Enjoy :)

Wishing You a Joyous Diwali

2011-10-25T08:12:00.000-05:00

Whole Green Mung Dal Curry with Tomato

2011-10-01T08:46:00.002-05:00

As the weather turns cooler we begin to think of heartier dishes. Moong dal curry is a hearty meal that can be prepared in a very short time, with little preparation. Maybe the best thing is that the ingredients are usually close at hand, no trip to the grocery store at the last minute.

Ingredients:

1/2 cup whole green mung dal, cleaned
1/2 tsp turmeric
1 Tbsp ginger/garlic paste
salt to taste
2 Tbsp olive oil
1 tsp black mustard seeds
1 tsp whole cumin seeds
4 Thai chilies,chopped
1 cup onion, finely chopped
1 tsp red chili powder (adjust to taste)
1/2 tsp ground garam masala
1 14 oz can diced tomatoes
1/4 cup chopped cilantro leaves

Preparation:

In a pressure cooker, combine mung dal, turmeric, ginger/garlic paste, salt and 1/2 tsp olive oil (to prevent foaming) . Add enough water to cover the ingredients by 1 to 2 inches. Heat on high until pressure is achieved, turn down to medium and cook for 20 minutes. Mung dal should be firm, but not hard when cooked. You can cook on the stove if you prefer, soak dal first for a few hours if you use this method.
While the dal is cooking heat oil over medium/high temperature.
Add mustard seeds, then cumin seeds after the mustard seeds begin to pop.
Add the thai chilies and onion; fry until onion is soft and translucent.
Stir in red chili powder, garam masala and diced tomatoes. Simmer for 10 minutes.
Stir in the cooked mung dal, add water if needed. How much water depends on how much gravy you like your curry to have.
Allow curry to simmer for 15 to 20 minutes.
Garnish with chopped cilantro leaves.

Serve with rice or roti.

Enjoy :)

My Addiction - Refined Sugar

2011-09-15T13:56:00.000-05:00

My sugar consumption over the period of one week

This might be an odd topic for a food blogger who has posted many recipes for cakes, cookies and the like. I am not fanatical about sugar, but have noticed that there seems to be a connection between my physical health, weight and mental well being and excessive sugar intake. There is a lot of controversy over sugar consumption and it's effect on the human body. I am not in any way qualified to present the case for sugar, either pro or con. This is just a simple observation of my sugar consumption.

Common sense tends to suggest that something that has no dietary value other than energy should be used sparingly, which then leads me to this question...why do I consume so much? Don't I already get enough natural sugar from the foods I eat without adding more? With these questions in mind I started to search the web for facts about refined sugar. There is lots of information out there.

In the past I have tried unsuccessfully to limit my sugar intake. Oh, I make it work for a while but slowly drift back to my old habits. I've used sugar substitutes, (some of which are more harmful than sugar) without much success. I actively read labels before using processed foods, most will have some amount of sugar added. So how much sugar do I really consume, Should I be concerned? I went on a little journey of self discovery...the picture is not pretty.

These pictures represent the amount of refined sugars I ate over the period of one week. Most of this is from adding sugar to the tea I drink. The rest can be attributed to a few cans of soda and store bought breakfast bars (the cute little ones with the fiber) and last but not least, a cappuccino or two from my favorite coffee place. I could hardly believe the results, No more rationalizing that a spoonful of sugar doesn't make a difference, it adds up quickly. I did a little math and came up with more shocking news.

The 1 pound of sugar I consumed in one week adds up to 4 1/3 pounds of sugar per month and over the course of a year 52 pounds of sugar. The national average is around 90 pounds per year.
1 pound of sugar has 1,540 calories. 4 pounds = 6,160 calories, 52 pounds (a years worth) is a whopping 80,080 calories.
1 pound of body fat is equal to 3500 calories. If I don't burn these empty calories from sugar I can expect to gain 1 3/4 pounds per month or almost 23 pounds per year. This is also dependent on my metabolic rate.
To burn enough calories to loose 23 pounds per year, I will have to walk for 234 hours or jog, swim or play racquetball for 151 hours.

Is this enough incentive for me to reduce my sugar intake? I think so.

Here are a few informative links:

Is Sugar Toxic?
Sugar: The Bitter Truth
Sugar Shock: The Unsavory Truth About Sugar Addiction

Breakfast Omelette with Spicy Potato Curry

2011-09-14T14:57:00.000-05:00

This is a quick fix for breakfast using potato curry from the night before. Even though I most often think of an omelette for breakfast this dish is an anytime meal. The potato curry is very simple to prepare and wonderful to serve with fresh rotis as well.

Potato Curry
2 Tbsp olive oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 Tbsp urad dal
4 or 5 small red potatoes, peeled and cubed
5 cloves garlic, finely chopped
1/2 tsp turmeric
2 tsp ground red chili powder (to taste)
1 tsp salt (to taste)
1/4 cup cilantro leaves, finely chopped

Heat olive oil over medium/high temperature; add mustard seeds to hot oil. After the mustard seeds start to pop add the cumin seeds.
Add the urad dal to the hot oil; allow to turn a golden brown.
Add the minced garlic and potatoes; fry until potatoes are lightly browned, stirring them occasionally to brown all sides.
Sprinkle in the turmeric, chili powder and salt. Stir to coat the potatoes with the spices. Add chopped cilantro leaves.
Add 1 cup of water and reduce heat to medium/low. Simmer until the potatoes are soft. Add more water as needed. The curry shouldn't be watery but a nice soft gravy.

To serve with omelettes:

For each omelette, beat 2 eggs together until they are light and fluffy.
Pour the eggs into a lightly oiled pan. Cook covered over medium heat until the egg is firm enough to flip over.
Flip over the omelette; lightly brown.
Spoon a small amount of curry into the middle of the omelette and fold it over.
Remove from pan and serve with a spoonful of curry on the top and garnished with cilantro leaves.

Enjoy :)

Unity

2011-09-09T14:49:00.000-05:00

It is hard to believe it has been ten years since the attacks on September 11th. I can remember exactly what I was doing at that moment. Most Americans can say the same. I find I am unable to accurately describe the disbelief and horror that hung in the air. Could we really be under attack? We watched for days, staring at the destruction on our televisions, praying for at least one more person to be found alive under all the rubble. The skies were strangely quiet except for the occasional sound of military crafts overhead. Life slowly returned to normal, but nothing was ever the same again. We felt vulnerable and sometimes a little irrational, but it also united us in a way that nothing else could. We all became very proud to be Americans. Flags were flying high.

Let us all take this time to remember those we lost and loved, those who worked hard to restore order to our chaotic lives, and those who were left behind. May we also remember that we are not the only country touched by terrorist acts. Let's all stand in unity as brothers and sisters worldwide.

Pesara Garelu or Moong Dal Vada

2011-09-08T13:20:00.000-05:00

Pesara Garelu or Moong Dal Vada are small donut shaped pieces of dough, deep fried until they are a crispy, golden brown. They can be served for breakfast or as a snack. I am intrigued by these little snacks. It had never occurred to me before eating these that something shaped like a donut doesn't necessarily mean it is sweet. Pesara garelu are made of moong dal, ground into a coarse paste, seasoned and served with chutney.

Seems like the perfect way to start off the day.

2 cups moong dal

1/2 cup red onion, finely chopped Seasoning

6 Thai chilies,finely chopped 1 Tbsp Olive oil

2 tsp tamarind paste 1 tsp cumin seeds

2 Tbsp ginger/garlic paste 1 sprig fresh curry leaves

1/4 cup chopped cilantro leaves

1 tsp salt (to taste)

Oil for frying

Soak moong dal for at least 3 hours.
Remove 1/2 cup of the dal, this dal will be added separately in the grinding process and will keep it's skin. Peel the skin off the remaining dal. I find this easiest to do while it is still in water, the skin floats to the top and you can easily pour it off.
Drain the dal in a strainer for about 1/2 hour to remove excess water from the dal.

Grind the dal, tamarind and ginger/garlic paste into a coarse dough, add the reserved 1/2 cup of dal towards the end. You should have some chunky pieces in the dough. Do not add any water to this or you will not be able to form a gaare/vada that holds together.

Add the onions, chilies and chopped cilantro leaves, mix together.
Begin heating the oil for frying the garelu.
Heat oil for seasoning; add to the hot oil the cumin seeds then the curry leaves. Fry until curry leaves are crispy. Add to the dough and mix well.
Shape small little donuts in the palm of your hand or on a damp cloth. With your finger, make a hole in the middle so that the dough can fry evenly.
Drop the dough into the hot oil a few at a time; fry until they are a golden brown turn half way through the frying so both sides cook.
Serve with Pachi Karam or your favorite chutney.

Pachi Karam

1/2 lb fresh Thai chilies

1/2 cup onion, chopped

1/2 tsp turmeric

1 tsp salt

Grind all ingredients together, just before serving add a spoonful of hot oil to each serving.

Enjoy :)

Campout Tandoori Chicken

2011-09-07T11:40:00.000-05:00

Tandoori Chicken is one of the few Indian dishes I had ever heard of before meeting my husband. As I began to slowly explore Indian cuisine there were many tastes that were so unknown to me that it took some time to really enjoy the flavors. Tandoori Chicken was one of the first dishes I tried, it was kind of like training wheels before the real ride. With it's mildly spicy flavor and beautiful red color it was simply too hard to resist, finally he had found the perfect dish to awaken my inner Indian. It is still a favorite of mine and one of the few exceptions I will make in my primarily vegetarian diet.

So now that I like it, how do I cook it? You all might know by now that I tend to over think things. I discovered it wasn't really to hard to make. Last weekend we went on a camping trip (fun, fun, fun) to Eagle River, Wisconsin. We cooked the Tandoori Chicken over the camp fire. In a word, it was perfection!

The marinade

Chicken in the marinade

1/2 cup plain yogurt
4 cloves minced garlic
1 Tbsp fresh grated ginger root
2 Tbsp fresh lemon juice
1 or 2 Tbsp red chili powder - to taste
2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp turmeric
1/2 tsp ground fenugreek
1/2 tsp ground garam masala
1 Tbsp ground cumin
2 tsp ground corriander
few drops of red food coloring (optional)

This marinade is enough for 6 skinless chicken legs and thighs. You can use white meat but the flavor isn't the same.

Mix all ingredients of the marinade together.
Cut diagonal slits into the legs and thighs of the chicken pieces on both sides of the meat. This allows the marinade to go deep into the pieces.
Rub the marinade onto each piece of chicken; pour any remaining marinade over the chicken pieces. Let the chicken set in the marinade overnight.
Preheat oven to 400 degrees F.
Pour a enough olive oil to lightly cover the bottom of your baking dish.

Tandoori Chicken on the campfire

Arrange the chicken pieces and marinade in a deep baking dish. I like to use an iron skillet, it just seems to work better. Cover and cook for 30 to 40 minutes, until chicken is tender. Turn the chicken pieces over about half way through the cooking process.
Take the chicken from the baking dish and arrange on a shallow pan to broil.

Grilling after Chicken is tender

Lightly brush olive oil on each piece of chicken; broil for a few minutes. Turn chicken over a repeat the process.

Sprinkle with chat masala.

Serve with lemon or lime wedges and grilled onions.

Enjoy :)

Being Vegetarian ~Hidden Animal Ingredients

2011-07-28T19:33:00.000-05:00

Sometimes we go along thinking that we are eating a healthy vegetarian diet only to find out sometime later that we have been consuming hidden animal products all along. It isn't easy to sort through the endless lists of ingredients in ready made foods, but even some foods we would never suspect can be sources. I always remember the day I found out that my favorite mint (altoids) had gelatin in them. One of my coworkers casually mentioned it to me one day. She was aware of my vegetarian diet and was trying to educate me. It was a real awakening for me. I started checking every food label, learning about the ingredients and began weeding out many of the food choices I previously believed to be animal free. Whether your diet is vegan, vegetarian, flexatarian or meatatarian, knowing what you are eating gives you the power of controlling your diet. Here is a small list of animal ingredients included in many ready made foods.

Albumin is a protein found in egg whites. It is used in as a thickener in in many processed foods with a creamy texture such as ice cream, puddings, fillings, sauces and salad dressings.
Anchovies are small fish. You can find these in Worcestershire sauce, Caesar salad dressing and Greek salads, pizza toppings.
Animal shortening, lard, tallow, suet are all animal fats. The list is endless, packaged cookies, crackers, flour tortillas, ready-made pie crusts, refried beans, margarine, pastries, mincemeat are just a few.
Carmine, carmine cochineal, carminic acid is a red coloring made of ground up insects. It can be found in colored pasta, bottled juices, some candies, frozen ice pops and some cosmetics.
Casein is a milk protein used as an additive in many dairy products such as cheese, cottage cheese, cream cheese, sour cream and even some soy cheeses.
Gelatin is an animal protein from the bones, skin, cartilage, hooves of animals. Gelatin is found in most yogurts, marshmallows, lots of candies, ice cream, many boxed cereals, jello, gel caps.
Glucose or dextrose is from animal tissues and fluids, although some can come from fruit. It can be found in baked goods, ice cream, soft drinks and frosting.
Glycerides, (mono-, di-,and triglycerides) is glycerol from animal or plant sources. Found in processed foods.
Isinglass is gelatin from the air bladder of sturgeon and other fresh water fish. Used as a clarifying agent in wine and beer.
Lactic acid, Lactose is a milk sugar or a derivative of milk sugar. Found in Cheese, yogurt, pickles, olives, candy, frozen deserts, fruit preserves, chewing gum, baby formula.
Lanolin, a waxy fat from sheep's wool is used in chewing gum. It can also be found in many personal hygiene products.
Lecithin can come from animal tissues, plants or egg yolks. It can be found in non stick cooking sprays, candy, chocolate, boxed breakfast cereals, baked goods and margarine.
Oleic acid or Oleinic acid comes from animal tallow. It is used in synthetic butter, cheese, vegetable fats and oils, beverages, candy, ice cream and condiments.
Pepsin is an enzyme from pigs' stomachs used in cheese.
Rennet is an enzyme from baby calves stomachs. It is used to produce cheese.
Stearic acid comes from tallow/animal fats. Used in chewing gum, vanilla flavoring, candy, beverages, baked goods.

This is just a short list of the many animal ingredients found in everyday foods. The easiest way to avoid unwanted ingredients is to avoid processed and ready made foods. Everyone has their own comfort level, become informed and you decide what is acceptable to you and what is not. Please feel free to add to the list, below in your comments.

Sources: Living Vegetarian for Dummies, by Suzanne Havala Hobbs, DrPH, MS, RD
planet green.com, 7 Common Hidden Animal-Derived Ingredients to Avoid

Pistachio Cherry Chip Cookies

2011-06-30T11:33:00.000-05:00

Pistachio Cherry Chip Cookies are a fresh twist to the traditional chocolate chip cookies we all know and love. Pistachio and Cherry are two of my favorite flavors. I had even thought about adding a little crushed pineapple into the mix, but didn't have a can of pineapple on hand. Maybe next time.

While on a tour of the Amish country in Arthur, Illinois I found these cherry chips in Beachy's a small market operated by an Amish family. They had a huge variety of grains, cereals and farm fresh items that you can't buy in a large chain grocery stores. It reminded me of the old general stores in the small farming communities, the kind where everyone meets for a cup of coffee and the news of the day.

Back to the chips..when I saw them on the shelf I knew they were coming home with me. Not only did they have cherry chips but as many flavors as you can think of they had. It was paradise.

Cherry chips aren't too common, so if you can't find any try vanilla chips or even some fresh chopped cherry bits or dried cherries.

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 Tbsp dry vanilla pudding mix (jello instant pudding)
2 eggs
1 tsp vanilla extract
2 1/2 cups all purpose flour
1/2 cup oat bran
1/2 tsp baking soda
1 tsp salt
1/2 cup chopped unsalted pistachio nuts, finely chopped
1 cup cherry chips

Preheat your oven to 350 degrees F. In a large mixing bowl cream together your room temperature butter and sugar, beat in the eggs adding one at time and beating after each addition. Add vanilla and beat until light and creamy. In a separate bowl mix together flour, oat bran, dry pudding mix, salt and baking soda. Add the flour mixture into the creamed mixture, a little at a time until it is all mixed in. Stir in the cherry chips and nuts by hand. Drop by spoonful onto an ungreased cookie sheet. Bake for 10 to 12 minutes or until cookies start to turn a golden color.

A few more pictures to share from the weekend away.

Dick's Pharmacy and the largest collection of pop bottles I've ever seen

The magic diet chair

Rockome Gardens

Vijay at Rockome Gardens

Mom's Tangy Four Bean Salad

2011-06-29T16:22:00.000-05:00

Is it really already the weekend of July 4th? I've got so much to post! Forgive me for flooding your in box after the long dry spell. I call this Mom's Tangy Four Bean Salad because it was one of my Mom's infamous pot luck dishes whenever we went to a cook out. I think a more appropriate name is probably Every Mom's four bean salad, we all know that someone is going to show up with it, right?? Maybe it is because it is so simple and yet delicious. Maybe it's because it has all those vegetables crammed into one dish. Who really cares why...as long as someone brings it!

The Dressing
1/2 cup olive oil
1/2 cup cider vinegar
1/2 cup white sugar
1 tsp salt
1/2 tsp ground black pepper

The Salad
1 16 ounce can cut green beans
1 16 ounce can yellow wax beans
1 16 ounce can red kidney beans
1 16 ounce can garbanzo beans (chick peas)
1 small red onion, sliced
2 stalks celery, chopped
1 small green bell pepper, sliced

Mix all the ingredients for the dressing well, set aside.
Drain all the liquid from the canned vegetables; rinse with cold water. Place the rinsed canned vegetables as well as the fresh sliced vegetables into a large bowl and mix together.
Pour the dressing over the vegetables; mix until all are covered with the dressing.
Marinate overnight.
Go to the BBQ...don't forget the salad!