Geetha's Kitchen

Thayir Milagai (How to make Yogurt Marinated Green Chiles)

2012-02-09T21:40:00.000-08:00

Fried Thayir Milagai

Thayir milagai and a bowl of Yogurt Rice is a simple but perfect combination; it is one of our all time picnic favorites :D. We enjoy these delicious chiles with everything - rice, dosas, and even toast. I know some friends who love to munch on a bowl of these for a little snack!

It is quite easy to make thayir milagai; the best time to make them is in the summertime when chiles are abundant and we have long, hot, sunny days to dry them. I remember all the ladies getting ready to prepare all sorts of dried veggies - particularly the yogurt chiles - every year. Helping to bring in the dried chiles and put them back in the marinade were some of the duties of all the children - one of the side benefits of helping was that we loved sampling the delicious half-dry chiles :D. The half-dry chiles are also delicious with Molagushyam, Molakootal, and other mild curries - I am sure that it was no mystery to Amma how quantity of the chiles were dwindling rapidly.

Thayir Milagai means yogurt chiles; thayir = yogurt and milagai = chiles. The best chiles suitable for making Thayir Milagai are flavorful green ones that have a bite but not necessarily the hottest. If only very hot green chiles are available, some or all of the seeds including the core may be removed before marinating them in the yogurt. Stored in airtight containers, the dried chiles last a long time.

Dried Thayir Milagai

Ingredients:

1/2 lb Green Chiles

1 Tbsp Sea Salt

1 Cup Tart Yogurt or Buttermilk

Method:

Wash the chiles well and wipe them dry.

Make a slit on the blossom ends of the chiles while keeping the stems intact; carefully remove some or all of the seeds if you like a milder chile.

Mix the yogurt and salt in a clean glass or ceramic jar with a lid.

Immerse the chiles into the yogurt, cover, and allow to stand overnight or a bit longer at room temperature.

Drain the chiles and reserve the yogurt marinade.

Spread the chiles on a non-reactive tray lined with parchment paper (makes it easy to clean the tray and the chiles won't stick either :D) and let dry in the sun for several hours.

At the end of the day return the chiles to the reserved yogurt, mix well and let soak overnight again.

In the morning, drain the chiles again and dry as before.

Repeat the above procedure about 3-4 times more.

Discard any remaining yogurt and dry the chiles thoroughly for another 3-4 days.

Store in an airtight jar until needed.

Heat a of tablespoonful of oil and cook and stir the chiles slowly until deep brown.

Cool and serve. Enjoy!!

'Spring' Cleaning

2012-02-04T11:00:00.000-08:00

Winter has come and gone by in the blink of an eye and Spring is ready to spring! As the days stay brighter and longer, I am energized to really strengthen my resolutions for a new day and the year more than on New Years Day. I am also ready to do my 'spring' cleaning :-}. Just as we clean and air out our home and hearth - or really our closets, garages, or other spaces - our body, mind, and spirit need a little attention too. We absolutely deserve it!!

Before you roll up your sleeves and get ready to toss out all unnecessary stuff packed into every available nook and cranny, here is a YOU LIST:

You List

1. Smile at Self in mirror

2. Sit and breathe deeply for 5 minutes

3. Think 3 good thoughts about Self (at least 3)

“You are you. Now, isn’t that pleasant?” – Dr. Seuss

“Be yourself…everyone else is taken.” – Oscar Wilde

Have a great day J

According to Mayo Clinic health information that I read somewhere, it is good to take 'spring' cleaning one step further to renew not only our energy, but also get a new lease on life by following these seven steps to a better and new improved outlook. So, here we go:

Clear out old unhealthy habits and replace them with new healthy ones - take stock of your exercise and eating habits. "Nothing endures but change." - Heraclitus
Discard feelings of anger and guilt- throw out old grudges; forgive yourself. "Compassion for myself is the most powerful healer of them all." - Theodore Isaac Rubin
Squeeze in simple pleasures - invest time in enjoying nature and the beauty around us. I have found that nothing can ease my tension or worry better than a few minutes or hours spent in the garden. When I see that the tiniest amount of effort producing so much beauty, it is very satisfying beyond thinking. "Everything has beauty, but not everyone sees it." - Confucius
Nip negative thoughts in the bud - concentrate on uplifting and optimistic thoughts. "It's not whether you get knocked down, it's whether you get up." - Vince Lombardi
Make time for friendships - connect with friends old and new. We lost a friend not long ago. We had plans to meet and spend time together but before we could meet, she became ill and the illness progressed very quickly and claimed her life. I can see that time does not wait for us but we have to make time to do the things that are important to us.
Invest in your spirit - allow time for daily introspection and some form of relaxation with deep breathing such as yoga and meditation. "I need to take an emotional breath, step back, and remind myself who's actually in charge of my life." - Judith Knowlton
Burnish selflessness - volunteer in your community. Turning your attention towards others deeply enriches of your own life.

Happy Spring everybody and happy 'spring' cleaning too!!

Fresh Fennel Soup

2012-01-21T22:30:00.000-08:00

Fresh Fennel Soup

Fresh fennel bulb (Foeniculum vulgare) is a taste treat raw or cooked; it is wonderful raw sliced along with other veggies on the crudites platter or in salads like Lemony Rice Salad and Carpaccio. It cooks to a lovely succulence and adds its delicate but definite taste to any dish you add it to; Risotto and Autumn Gratin benefit from the fabulous fresh fennel touch.

Here is a fresh and simple soup that is very quick to prepare; although very light, it is quite tasty and richly flavorful. It is an adaptation of Art Smith's recipe. I add the fennel broth for a more pronounced, sweet fennel flavor; you may substitute fresh water or vegetable broth instead.

4 Servings

Ingredients:

1 Tbsp Fennel seeds, lightly crushed

1 tsp Whole Black Peppercorns

2 cups fresh Water

1 Leek or small onion, chopped

1 rib Celery with leaves, chopped

2 tsp Extra Virgin Olive Oil

1 pinch Asafetida

1/4 tsp Turmeric

1 Pinch Ground Red Pepper (cayenne)

1 large bulb Fresh Fennel, chopped

3-4 Ripe Roma Tomatoes, chopped

Sea Salt and Freshly ground Black Pepper

3-4 Tbsp Fennel Fronds

3-4 Tbsp Fresh Basil

3-4 Tbsp Fresh Parsley

2 Tbsp Plain Yogurt, Creme Fraiche or Sour Cream for garnish (optional)

Feathery Fennel leaf fronds, for garnish

Method:

Combine fennel seeds, peppercorns, and a pinch of salt with the water in a pan; bring to a boil, reduce heat and simmer for 10 minutes. You may add clean trimmings from the celery, onion, and fennel to it while simmering to add more flavor.

Strain the fennel broth and discard the solids; reserve the broth for the soup.

Heat a soup pot with the oil and add the onions and celery with the red pepper, a pinch of salt, turmeric, and asafetida. Stir and cook until veggies soften. Add a sprinkle of water as needed to keep the veggies from burning.

Add the chopped fennel bulb and stir-cook for a couple of minutes.

Add the tomatoes, broth, salt and pepper to taste and bring to a boil. Reduce heat and simmer for about 15-20 minutes or the veggies are tender.

Remove soup from heat and stir in the herbs and allow to rest for 10 minutes.

Puree the soup using an immersion blender or a regular blender; I prefer to leave it a bit chunky. Add a little hot water or broth to thin the soup if you like.

Serve hot garnished with the yogurt/creme/sour cream and a fennel frond or two. Enjoy!!

Mess of Greens Soup

2012-01-20T20:14:00.000-08:00

Mess of Greens Soup

"Mess of greens" conjures a large pot of luscious leafy veggies cooked to perfection Southern style - Yum :D. I had a large bag of "Southern Greens" (a mix of collards, turnip greens, mustard greens, kale, spinach, etc) and wanted to make soup for a chilly day. The greens cooked up luxuriously succulent and we had a hearty and delicious Mess of Greens Soup!

Oh, to add to the southern-ness, I added smoked paprika for its er, smokiness :) and a couple of sweet potatoes too; the sweetness of the potatoes perfectly complemented the strong greens without making it sweet. I also put in some freshly cooked red kidney beans. The result was really a nice balance between the greens and sweet potatoes with the beans adding to the heartiness. Mess of Greens Soup is a meal in a bowl - with all the veggies :) and protein-rich beans, you really don't need anything else.

You can use a pound of any greens in any combination you like. And a word about the "tough" stems and ribs - I don't discard them (except for the really - well tough ends) but chop them and add to the soup first so they can soften a bit before the leaves are added.

Since it was an impulse soup, I did not obviously soak the kidney beans but just cooked them in the pressure cooker for almost twice as long as the soaked and they were lovely.

6-8 Servings

Ingredients:

1 cup Red Kidney Beans

1 Dry Red Chile

1 Tbsp Oil

1 pinch Red Pepper flakes (cayenne)

1 pinch Asafetida

1 Red Onion, finely chopped

1 Carrot, finely cubed

1 small Red Bell Pepper, finely cubed

1-2 cloves Garlic, minced (optional)

1-2 pinch Sea Salt

1-2 tsp Smoked Paprika

1/2 tsp Turmeric

1 medium Russet Potato, diced small

1 lb Southern style greens, finely chopped

1 lb Sweet Potatoes, diced

3 Roma tomatoes, diced

Sea Salt & Pepper to taste

1 cup Parsley, minced

1/2 cup fresh Cilantro, chopped

Fresh Limes, to serve (optional)

Method:

Sort the beans for debris, wash well, and soak overnight if you wish. Cook in fresh water to cover them with the dry chile until soft but not mushy; they should retain their shapes. Discard the chile.

Heat the oil in a large pot with the red pepper flakes and asafetida for a few seconds; add the onions, carrots, and bell pepper with a couple of pinches of salt. Cook stirring until onions are soft and beginning to turn golden.

Stir in the paprika (and garlic if using) and cook for about 10 seconds.

Add the turmeric, greens, and the russet potato and stir to coat well.

Pour in about 4 cups of vegetable broth or fresh water and bring to a boil.

Add the salt and freshly ground pepper to taste and simmer covered for about 20 minutes.

Tip the beans with their cooking liquid along with sweet potato and tomatoes into the soup.

Add boiling water to the soup if it is too thick.

Raise the heat so the soup comes to a boil; then reduce heat so the soup is simmering gently; cook for 25 - 30 minutes or until the sweet potatoes are tender.

Sprinkle the parsley and mix well. Let the soup rest covered for about 15 minutes.

Serve hot with a sprinkle of the fresh cilantro and pass the lime wedges if desired. Enjoy!!

Paruppu Pradhaman (Sweet Dal Dessert)

2012-01-04T20:30:00.000-08:00

Paruppu Pradhaman or Dal Dessert, a delicious soupy pudding, is one of the traditional payasams made for special occasions and feasts. Skinless, split yellow Chana or Mung dal are the dals of choice to make this payasam resulting in Kadala Paruppu (chana dal) or Pasi Paruppu (mung dal) Pradhaman respectively. Coconut milk, toasted coconut and cashews contribute to the rich and fabulous flavors of this delightful treat aromatic with cardamom and saffron.

Break up the cashews into small pieces about the size of the raisins - this is quite easy as cashews are soft and are easily broken with your fingers. The coconut should be cut about the size of baby teeth :D or 1/2 as big as corn kernels. Either dark or golden raisins may be used.

6-8 Servings

Ingredients:

1/2 cup skinless split Mung or Chana dal, sorted
1 pinch Sea Salt
2 cups Jaggery or Brown Sugar
2 cups fresh or canned coconut milk (1 can)
1 tiny pinch Saffron (optional)
5 pods Cardamoms
1 Tbsp Ghee
2 Tbsp raw Cashew Pieces
2 Tbsp fresh Coconut pieces (about half the size of cut corn kernels)
2 Tbsp Raisins (optional)

Method:

1. Toast the dal in a dry skillet until fragrant and lightly golden. Alternately roast the dal in the oven; for instructions, click here. Let cool.

2. Wash the dal and cook in water to just cover until quite soft but not mushy with the salt.

3. Bring jaggery and 1/4 cup of water to a boil in a small pan; simmer gently until jaggery dissolves completely. Strain if necessary to remove any impurities and add to the cooked dal. If using brown sugar, just stir into the dal and simmer for about 10 minutes.

4. Add the coconut milk and heat gently until heated through. When hot, remove from heat.

5. Grind together the seeds from the cardamom pods and the saffron with a pinch or two of sugar; stir into the payasam. Allow payasam to rest covered for about 15 minutes.

6. Toast the cashew and coconut pieces in the ghee in a small pan until golden; add the raisins and cook until puffed. Pour into the payasam or reserve until ready to serve.

7. Serve hot, warm or at room temperature as you wish. If you have reserved the cashew mixture, top each serving with a little spoonful. Enjoy!!

Black-Eyed Peas With Coconut

2011-12-31T19:34:00.000-08:00

Happy New Year Everyone! May your lives be blessed with good health, peace, love, joy and laughter everyday of the new year!

Here is a delicious Black-eyed peas dish to begin the New Year! Szechuan pepper (Fagara) is not really part of the pepper family but the berries from prickly ash trees. Japanese sansho is a close relative of fagara. Fagara is not hot like pepper but has a pungent flavor. It is used in Indian, Nepalese, Chinese, Japanese, and Korean cuisines. This stew can be made two ways - with or without garlic.

Fagara is available for purchase in Asian and Indian markets. If fagara is not readily available, it is no matter; just omit and proceed with the rest of the ingredients and you will still have a fabulous stew. Dessicated (dry, unsweetened) coconut may be used instead of fresh or frozen; use about half as much as the fresh.

4 Servings

Ingredients:

1 cup dry Black-eyed peas
1 tsp instant Tamarind paste
1/2 cup fresh grated coconut (or frozen)
2 dried Red Chile
1/2 tsp Cumin Seeds
3-5 Szechuan Peppers (Fagara), lightly toasted

Tadka/Thalippu:
1 tsp Oil
3 cloves fresh Garlic
OR
1/2 tsp Brown Mustard seeds
2 tsp skinless split Urad dal
1 pinch asafoetida
1 stem fresh Curry Leaves, minced

Method:

Sort, wash and cook the black-eyed peas until soft.

Remove any seeds from fagara before toasting.

Grind the coconut with chiles, fagara, and cumin until smooth adding a small amount of water using a blender.

Stir in the tamarind along with coconut paste into the cooked peas and bring to a boil; reduce heat and simmer for about 10 minutes.

NOTE: Now it is time to choose which way you want to proceed: garlic or not. If you are using garlic, then only garlic and curry leaves need be added. If you are not using garlic, then use the other ingredients in the thalippu.

Heat the oil and add either the garlic or the mustard seeds and urad dal. If using garlic, cook until golden. If using mustard seeds and dal, cook until dal in pinkish, then stir in the asafoetida. Lower heat, stir in the curry leaves carefully and cook for a few seconds.

Stir the thalippu into the peas and allow to rest for about 5 minutes.

Serve hot with rice or rotis and green veggies. Enjoy!!

Ma Ki Dal (Whole Urad & Kidney Beans Punjabi Style)

2011-12-26T20:40:00.000-08:00

Ma Ki Dal is an amazing partnership between two legumes: whole urad and rajma or red kidney beans! It is also known as Kali dal (black dal) or Dal Makhni (buttery dal); but I like the name Ma ki dal = Mama's lentils :D. It is traditional, common fare in Punjabi cuisine and may be served with rice or breads. Black whole urad and red kidney beans are simmered slowly for a rich, buttery tasting thick stew.

Even though this is a very simple dal with minimal number of spices, the slow simmering produces exquisitely delicious succulent dal.

Ma ki dal provides yummy, rib-sticking complete protein when combined with the grains (rice or roti) and/or a bit of dairy such as yogurt. All you need to complete the feast are some green veggies.

4-6 Servings

Ingredients:

1 cup Whole Urad beans with skin
1/4 cup Red Kidney beans
2-3 Dry Red Chile

1 tsp Sea Salt
1 Tbsp Ghee/Oil
1 small Red Onion, finely chopped
1 Tbsp fresh ginger, minced
1-2 cloves fresh Garlic, minced (optional)
1-2 fresh hot green chiles, cored and minced
2 large tomatoes, peeled and chopped
1/2 tsp Turmeric
1 tsp Paprika
1/2 tsp ground Red Pepper (cayenne)
Butter or vegan spread to serve

Method:

Sort, wash and cook the beans (no soaking necessary) with whole red chiles in water to cover until quite soft (the beans should not offer any resistance when pressed with fingers); this might take about 1 hour.

I use the pressure cooker to cook the beans and it shortens the cooking time and produces consistently well-cooked beans. See this post on beans for more info as well as tips on preparation.

Fish out the chiles, add salt, mash coarsely just a little with the back of a ladle and set aside.

Heat the ghee/oil in a large pan (at least 2 quart/liter size) and cook the onions with a pinch of salt until soft and beginning to color. Add ginger and green chili and saute until they are soft.

Stir in ground red pepper, paprika, & turmeric and cook for a few seconds.

Add tomatoes, mix well and cook until soft ; cool slightly, puree, and return to the pot.

Tip the cooked beans along with the cooking liquid into the onion mixture. Bring to a boil stirring often; then gently simmer for about 30 minutes over low heat.

Cover and allow to rest for about 10 minutes. Stir in the butter before serving or top individual bowls with a little bit.

Serve hot with rice or any kind of wholegrain bread. Enjoy!!

Rajma II (Traditional Red Kidney Beans)

2011-12-21T21:33:00.000-08:00

Rajma II or Red Kidney Beans is a very traditional stew - sans all the veggies I typically like to add :D. It is really quite simple to make and a real winner! It is usually served over rice - "rajma-chaval" but is also delicious with chapatis and other Indian breads like naan. Just as I do with the other rajma, I often like to serve this one also on its own with a side of salad or raita.

For more information on bean facts and preparation, read this post. Beans of all kinds freeze beautifully; so I always cook a double or triple batch so that one or two portions can be added to other dishes and/or frozen for another day. Canned beans and tomatoes may be used to make Rajma.

4 servings

Ingredients:

1 cup Red Kidney Beans (rajma)
1-2 Dry Red chiles
1 Bay Leaf
1 Black Cardamom, crushed slightly
1 thin slice fresh Ginger
1 Tbsp Ghee/Oil
1 Red Onion, finely chopped
1 Tbsp fresh Ginger, minced
1 fat clove Garlic, minced (optional)
1/2 tsp Turmeric
2 tsp Paprika
1/4 - 1/2 tsp ground Red Pepper (cayenne)
2 large Ripe Tomatoes, peeled & chopped
1 tsp Sea Salt
1/2 tsp Garam Masala
Chopped Fresh Cilantro, for garnish

Method:

Soak the beans overnight, drain, rinse and cook in fresh water to cover with the whole chiles, bay leaf, cardamom, and ginger until soft but not mushy either in a large pot or using a pressure cooker. When cool, fish out the spices and discard.

Heat the ghee/oil; cook the onions, with a pinch of salt until soft and beginning to turn golden.

Stir in the ginger and garlic and cook for a minute; add spices and cook for another minute.

Add the tomatoes and cook until they are soft and saucy.

Stir in the beans with their cooking liquid and salt to taste; simmer on low heat for about 20 to 30 minutes stirring occasionally to make sure they do not burn.

Sprinkle the Garam Masala, stir, cover, and let rest for a few minutes.

Serve hot garnished with cilantro with plain rice, pulav, or rotis and a salad or raita. Enjoy!!

Mushroom & Spinach Stroganoff

2011-12-18T21:07:00.000-08:00

The mushroom sauce with spinach is delicious and easy to make. Although I have used spinach here, other greens such as Swiss chard or kale may be substituted. Kale would need a bit more cooking time; so it may be steamed until tender and stirred in.

Perfect over freshly cooked long, wide strands of pasta like linguini or fettuccine; but other shapes of pasta will work fine too. Topped with Roasted Tofu, it makes fabulous eats; all you need for a complete meal is some crisp green salad and a crusty loaf of bread!

4 Servings

Ingredients:

1 oz. dried Porcini Mushrooms (Optional)
1 lb White or Brown Mushrooms, thickly sliced
1 large Red Onion, thickly sliced
2 Tbsp Butter
1/2 tsp Sea Salt
2-3 cloves Garlic, minced
1 pinch ground Red Chile (cayenne)
2 tsp Paprika
2 Tbsp Whole Wheat/Brown Rice Flour
8-12 oz. Fresh Spinach
1 1/2 cups Sour Cream/vegan alternate
1-2 tsp Hot Sauce
Freshly ground Black Pepper
1 Recipe Roasted Tofu, to serve
8 oz. dry Pasta - Fettuccine or Linguini, freshly cooked
4 Tbsp Fresh Flat-leaf Parsley, finely chopped

Method:

Follow the directions on the dried mushroom package to rehydrate. When re-hydrated, strain the mushroom pieces and coarsely chop them. Reserve the liquid.

Heat a large wide skillet or sauce pan and add butter, onion, and a pinch of salt. Cook over medium heat until softened.

Add the fresh mushrooms with the rest of the salt and cook stirring; cook until the mushrooms brown.

At first the mushrooms will exude juices - keep cooking and the juices evaporate and the mushrooms brown.

Stir in the flour with the cayenne and cook until it is browned a bit and fragrant.

Add the hydrated mushrooms, garlic and the herbs and mix well.

Add enough water if necessary to the mushroom liquid to make 1 cup; if not using dried mushrooms, simply add 1 cup of water.

Pour the mushroom liquid (or water) slowly in a thin stream while stirring constantly until there are no lumps; cook until the sauce thickens.

Stir in the spinach and cook until just wilted. Remove from heat and let cool a little - about 5 minutes.

Gently mix in the the hot sauce and the sour cream or vegan substitute a little at a time and gently heat through.

Season to taste with freshly ground pepper and more salt if needed.

Spoon the pasta in a wide serving dish and top with the roasted tofu; top with the Stroganoff sauce or serve separately. Another option is to divide the pasta among 4 plates, top with the tofu and the sauce.

Sprinkle with the parsley. Serve hot. Enjoy!!

Amazingly Simple Super Snacks

2011-12-16T21:53:00.000-08:00

Here are a few amazingly simple snacks that take hardly any time to put together. Everyone needs a nice pick-me-up now and then if not daily. Just plan ahead to stock your fridge and pantry with the necessities. Instead of reaching for a bag of chips or cookies laden with tons of unwanted calories and hard to pronounce chemicals and fillers, these hip yummy snacks will fill the bill without contributing to expanding hips or other parts of one's anatomy - been there and done that :D.

1. Yogurt with Honey and Poppy Seeds: One of the delicious Turkish treats that we loved was a plate of thick, creamy yogurt with toasted poppy seeds and honey. It is so simple and yet really amazingly delicious! Place half a cup of plain yogurt in a bowl, drizzle a little honey, and sprinkle with toasted white poppy seeds. Other nuts or seeds may be used instead of the poppy seeds. Serve immediately. Afiyet olsun!

2. Sprouted Peas/Beans Salad: Sprouted bean salads are wonderful as appetizers/starters and snacks as they are deliciously filling without being calorie-laden. If you have sprouts sitting in your fridge, nothing could be simpler than douse a little bowl of them with a little lime or lemon juice or your favorite salad dressing. Super!

3. Chutney Potatoes: If there are leftover roasted/baked/steamed potatoes (or other veggies) with no place to go, add a dollop of your favorite chutney or thogayal, and you will have a delicious snack in no time at all. The veggies may be warmed first if you like a warm snack. Try Green Chutney and/or Sweet Chutney. Delicious!

4. Chutney/Thogayal Toast: Toast a slice or two of good wholegrain bread and spread with your favorite chutney or thogayal for a toothsome treat. You can also spread the toast with your favorite nut butter before adding the chutney/thogayal. Yum!

5. Papad Chat: Papads or papadams are thin wafers made of lentils. Many kinds of papadams are available in Indian markets; some are plain and simple while others are spicy. They need to be roasted over fire or fried before eating. Papadams can also be roasted in the microwave oven - simply heat two or three in a single layer for about a minute until crisp. Serve your favorite type of papadams toasted or fried with one or more colorful vegetable salad/salsa or a raita in small bowls for dipping or topping. Enjoy!!

Creamy Mushroom Sauce With Fresh Herbs

2011-12-15T21:51:00.000-08:00

Creamy Mushroom Sauce is wonderful to serve over rice dishes, pasta, Roasted Tofu, polenta, casseroles, steamed vegetables, nut/lentil loaves etc. Delicious served as a gravy over biscuits or mashed potatoes too - mmm, yummy! If fresh herbs are unavailable, use a couple of pinches of the dried herbs instead.

Makes 4 servings

Ingredients:

8 oz. White or Brown Mushrooms, thickly sliced
2 Shallots, minced
1 small clove Garlic, minced
1 pinch ground Red Chile (cayenne)
2 Tbsp Butter
1/2 tsp Sea Salt
2 Tbsp Whole Wheat/Brown Rice Flour
1 cup Milk, any type
1 small sprig fresh Sage leaves, minced
1 sprig Thyme leaves, minced
1 small sprig Marjoram leaves, minced
1/2 cup Cream, half and half or vegan alternate
Freshly ground Black Pepper

Method:

Heat a skillet or sauce pan and add butter, shallots, and a pinch of salt. Cook over medium heat until shallot softens and colors slightly.

While the shallots are cooking, strip the leaves from the herb sprigs; discard the stems and mince the leaves.

Add the mushrooms with the rest of the salt and cook stirring; cook until the mushrooms brown.

At first the mushrooms will exude juices - keep cooking and the juices evaporate and the mushrooms will brown.

Stir in the flour with the cayenne and cook until browned a bit and fragrant.

Add the garlic and the herbs and mix well.

Pour the milk slowly in a thin stream while stirring/whisking constantly until there are no lumps; cook until the sauce thickens.

Add the cream or vegan substitute and gently heat through.

Season to taste with freshly ground pepper and more salt if needed.

Serve hot. Enjoy!!

Fast & Fabulous Couscous Upma (Couscous Indian Style)

2011-12-11T21:40:00.000-08:00

Making upma with couscous is really fast - it is easier than reading the directions :D! Cooking Couscous Upma is very similar to regular Upma except for substituting the couscous for the rava (suji or cream of wheat). Also, couscous does not require cooking on the stove - just stir it into the boiling water, wait for a few minutes, and Voila! the upma is ready to serve.

There are numerous types of couscous available - I used whole wheat couscous for the upma; follow the directions on the package for the right amount of water for the particular type. Couscous is available at most grocery stores; dals and spices are available at Indian markets. If couscous is not readily available, bulgar (middle eastern cracked wheat) may be used instead. Bulgar need not be cooked but soaked in hot water as is done in Tabbouleh which is really upma with raw veggies!

Someone asked where couscous can be purchased in India; according to Shobhaa it is available in all the major cities. Here's the info she sent:

Nature's Basket - Delhi, Gurgaon and Mumbai
D'Mart - Mumbai
Big Bazar - Delhi, Mumbai, Chennai
Spencer's Daily - Chennai

4 Servings

Ingredients:

2 Tbsp Indian Sesame Oil
1/2 tsp Brown Mustard Seeds
1 Tbsp split skinless Chana Dal
1 Tbsp split skinless Urad Dal
1 Tbsp fresh Ginger, finely grated
1 or 2 hot green chilies, ends slit
1 sprig fresh Curry Leaves, chopped
1 small Onion, finely chopped
1 Tomato, finely chopped
1 cup peas fresh or frozen
1 carrot grated
1 tsp Sea Salt
1 cup Couscous
1 Tbsp Ghee/Vegan Margarine (optional)
2 Tbsp fresh Cilantro, chopped
fresh juice from 1/2 to 1 Lime

Method:

Heat the oil and prepare thalippu with the dals and seeds just as in regular upma.

Stir in curry leaves, ginger, chili, and onions and cook until soft.

Add the rest of the veggies, salt and the required amount of water and bring to a boil.

Turn off the heat and stir in the couscous with the ghee/margarine if using.

Cover and let sit undisturbed for about 10 minutes.

When ready to serve, sprinkle the lime juice, stir in cilantro and mix well.

Serve hot/warm accompanied by Indian pickles, raitas, curries and papadams as you wish. Mor Kootu, Kuzhambu, and/or Pulisseri make tasty accompaniments. Enjoy!!

Kappa Puzhukku (Fresh Yuca/Tapioca Stew)

2011-12-08T21:45:00.000-08:00

"Kappa Puzhukku"

Woody looking cassava roots (Manihot esculenta), are marketed as yuca (yoo-ka) in the U.S.; they should not be confused with yucca (yuk-ka) which is an unrelated plant altogether. Cassava originated from South America and traveled with the explorers to other tropical and subtropical areas of the world. In India cassava is known as tapioca (in English), as kolli, kappa, marachini, marakkizhangu, etc in Malayalam and Tamil, and manioc or mandioca in other countries.

Cassava/tapioca has a unique and delicious flavor and is utilized in various ways in Kerala - freshly boiled/steamed, in curries and stews, as chips and papadams. Kappa Puzhukku is a tasty traditional offering in Kerala homes and snack shops. The bland starchy roots cook up translucent and buttery tasting; they readily absorb whatever seasonings they are cooked with and provide delectable and filling fare.

Puzhukku means boiled or stewed; they are simple curries typically flavored with fresh coconut, chiles, and sometimes cumin and/or shallots. Typically puzhukkus do not get a thalippu at the end but only crushed curry leaves and a bit of coconut oil - but you can choose whichever option you like .... with thalippu or not.

"Cassava, Yuca, or Tapioca"

Whether called tapioca, cassava, or yuca, it is an easy crop to grow with minimum effort, therefore inexpensive, and a boon for many people in reduced circumstances in many countries. Tapioca pearls are made from cassava tubers.

Cassava/tapioca provides mostly carbohydrates, a very small amount of protein - albeit of good quality, a goodly amount of calcium as well as some B vitamins. Purchase plump hard roots free of soft spots, mold, etc. and keep refrigerated until ready to use; use within a few days for maximum freshness. Cassava is not eaten raw as it has a small amount of cyanogenic glucosides which is toxic; cooking renders it harmless.

4 Servings

Ingredients:

2 medium Tapioca/Yuca roots
1 pinch Turmeric
1 Tsp Sea Salt

Masala:
1/2 cup fresh Coconut
2 dry Red Chiles
1 tsp whole Cumin Seeds
3-4 Shallots, peeled and coarsely chopped (optional)

Thalippu/Tadka:
1 Tbsp Oil
1/2 tsp Mustard Seeds
1 or 2 Dry Hot Red Chiles
1-2 stem fresh Curry Leaves, minced

Method:

Wash the cassava/tapioca roots, cut into two or three pieces, peel both the outer bark-like brown layer and the inner thicker one and drop into a large bowl of water while preparing the rest of the ingredients.

Grind the coconut and the rest of the masala ingredients except the shallots. When the coconut is well ground, add the shallots if using and coarsely crush.

Drain and rinse the cassava roots and add to a large pot of boiling salted water. Cook until the tapioca is tender but not mushy and turn off the heat. When cool enough to handle, remove the veggies from the cooking water using a slotted spoon into a colander and drain well.

Break up the tapioca pieces apart into segments and remove and discard the woody cordon in the middle. Coarsely break up into small bite-sized pieces.

The alternate way is to cook the cubed cassava in just enough water with salt and turmeric and cook until soft; draining is not necessary.

Heat the oil in a kadai/skillet and add chile and mustard seeds. When mustard seeds pop, reduce heat, add the curry leaves and stir for a few seconds.

Stir in the cassava with the turmeric and the coconut masala and heat through; add a little more salt if needed. Some like the puzhukku soft - if you like it soft, add about 1/4 to 1/2 cup of boiling water mash and stir well.

Serve hot by itself or with other dishes. Enjoy!!

Mathan & Karamani Erisseri (Pumpkin & Red Cow Peas Stew With Toasted Coconut)

2011-12-04T19:30:00.000-08:00

A delicious stew from Kerala, Erisseri is a traditional dish for major holidays and feasts. It can be prepared with flavorful ripe pumpkins or green immature ones! My favorite erisseri was my grandmother's green pumpkin erisseri with green and shelled karamani beans.

But do not, I do mean do not make it with the Jack-O-Lantern type of pumpkins whether they are orange or white as they are not flavorful at all - been there, done that :D. Pumpkins, unripe Jack Fruit, Moringa pods, Elephant Yam, etc are traditional veggies used to make this delicious stew. Yard Long beans are also added to pumpkin or yam erisseri when available. Various winter and summer squashes and chayote also make good erisseri veggies.

Karamani are red cow peas labeled as "red chori beans" at the Indian markets. Black eyed peas or Azuki beans may be use instead of red chori beans.

4 - 6 Servings

Ingredients:

1/2 small Pumpkin (about 2 cups)
1/2 cup Red Chori/Azuki Beans/Black-eyed peas
1 tsp Sea Salt
1/2 tsp Turmeric

Grind together:
1/2 cup fresh Coconut, grated (1/4 cup dry, unsweetened)
1 tsp uncooked rice
1 dry Red Chile
1/2 tsp Cumin Seeds
1/2 tsp Whole Black Pepper

Thalippu/Tadka:
1 Tbsp Coconut Oil
1 dry Red Chile
1/2 tsp Brown Mustard Seeds
2 tsp split, skinless Urad Dal
1/4 cup Fresh Coconut, grated
1 stem fresh Curry Leaves, minced

Method:

Sort the beans/peas, wash well and soak for a couple of hours in water to cover.

Cook the beans/peas in fresh water to cover until soft but not mushy using a pressure cooker or on stove top.

Peel the pumpkin and cut into small 1/2" cubes; place in a pan and cook with a scant cup of water until tender.

While the veggies are cooking, prepare the masala: grind together the coconut and other masala ingredients with a little water until smooth.

Stir in the ground coconut masala to the veggies along with the cooked beans/peas and bring to a boil; reduce the heat, cover and simmer gently for about 5-7 minutes. Turn off the heat.

Heat the oil in a small pan and add the chile, mustard seeds, and urad dal.

When the mustard seeds start popping, reduce heat a little and add the coconut. Cook stirring until coconut is red-gold; be cautious - coconut burns very quickly.

Add the thalippu to the curry and stir well. Cover and let sit for about 5 to 10 minutes for the flavors to develop.

Serve hot with roti or rice and other curries. Enjoy!!

Easy Chocolate Pudding

2011-12-01T21:25:00.000-08:00

If you like chocolate pudding, you can whip up a delicious batch within a few minutes. All you need are a little cornstarch, sugar, a little milk or milk substitute, and of course some cocoa; you don't have to settle for packaged mixes with a long list of ingredients that one cannot even pronounce.

Although it is not instant, this pudding is very quick and easy to make - just like our favorite Vanilla Pudding - something everyone can enjoy without a lot of work or guilt. So, it is guilt-free, gluten-free, and can be vegan too.

This is a great project for children too; they can do all the measuring and initial stirring. But once things get heated up, the adults need to take over for safe handling of very hot stuff. The pudding offers another bonus - a fantastic opportunity for practicing delayed gratification as the children have to wait patiently for the pudding to cool before enjoying the fruits of their labors :D.

I prefer making the pudding in the microwave as it is a very quick and painless process besides being a snap to clean up unless of course everything boils over :D - so do keep a close watch. I use a 1 quart Pyrex glass bowl or another microwave-safe bowl and whisk the pudding vigorously after every minute or so.

If you like a thicker pudding, you can increase the cornstarch by 1/2 Tablespoon; too much of it will make it too thick. If you like to cut down on the sugar, you can start with 2 Tablespoons of it and then add stevia extract to taste.

4 Servings

Ingredients:

1/4 cup Brown Sugar, packed
2 Tbsp Cornstarch
2 Cups Milk, any type
1/4 cup Unsweetened Cocoa Powder
1/2 tsp Vanilla

Method:

* Preparation of Chocolate Pudding is quite similar to Vanilla Pudding.

* Combine sugar, cocoa and cornstarch in a microwaveable bowl.

* Add the milk and whisk vigorously until well mixed.

* Cook on high (full) power at first for two minutes; whisk well with a wire whisk.

* Cook again for 1 minute on full power. Whisk again.

* Continue to cook for 2 to 3 minutes more at 60 percent power - stirring every 30 seconds to a minute - until the custard comes to a boil and thickens. Cooking at lower power ensures that the custard does not boil over.

* Remove and whisk well; stir in the vanilla and whisk again.

* Cool slightly and serve warm or chill until cold.

* Serve with orange segments or sliced bananas for a special treat and whipped cream or topping - Yum! Enjoy!!

White Kurma (Aromatic Vegetable Stew)

2011-12-01T20:26:00.000-08:00

Kurma (Korma or Qorma) is a fragrant stew enriched with aromatic spices, nuts and poppy seeds. It is a full flavored and rich tasting curry with all the roasted spices, nuts, coconut, etc and is typically on the mild side.

This classic kurma from Chettinad cuisine is known as White (Vellai in Tamil) Kuruma as the veggies and the gravy remain whitish as there are no tomatoes and barely a pinch of turmeric. It is delicious served with rotis or rice dishes, and also dosas, adai, etc.

White kurma uses Indian cinnamon bark which has a slightly different flavor compared to the commonly used cinnamon sticks. Use cinnamon bark for the authentic flavor but if it is not handy, regular cinnamon stick will do quite nicely. Typical Chettinad Kuruma does include garlic; so if you like garlic, saute a couple of cloves of it along with the spices and proceed as per the masala instructions.

I use a Serrano or Jalapeño chile and remove the core with the seeds and whitish parts so that you get the lovely taste of the chile without the heat. If you like a bit more heat and a bigger kick, the chile in its entirety or more chiles may be used.

Cinnamon bark, white poppy seeds, and all the other spices are available in Indian markets. The dry roasted chana dal (pottukadalai) is also available ready to purchase; sometimes it is labeled as "dalia". If it is unavailable, you can dry-roast a little chana dal to use in this curry. If white poppy seeds are not available readily, just leave them out - DO NOT substitute it with black poppy seeds.

Ingredients:

Spice Paste (Masala):
1 one inch piece Cinnamon Bark
1/2 tsp Whole Black Pepper
1 tsp Coriander Seeds
5 Whole Cloves
1 Tbsp White Poppy Seeds
1 tsp Fennel Seeds
1 green cardamom, crush, peel and use the seeds
1 Tbsp Pottukadalai (dry roasted Chana Dal)
5 Cashews
7 Almonds
2 slices fresh Ginger, coin sized
1 hot green chile, core removed
1/4 cup fresh Coconut (3 Tbsp dry unsweetened)

Kurma:
a handful of raw Cashews (optional)
1 small Chayote Squash (or 1 med. Potato)
1 Carrot
1 Handful Green Beans
1 Cup Cauliflower pieces
1 Corn on the cob
1 cup Dry Peas or Chickpeas, cooked
1 pinch Turmeric
1 pinch ground Red Chile (Cayenne)
1 tsp Sea Salt
1/2 Key Lime, Juiced (optional)
A small handful of fresh Cilantro, finely chopped

1 Tbsp Ghee
1 piece Cinnamon Bark
5 whole Cloves
2 Black Cardamoms, slightly crushed
1 Bay Leaf
1 Onion, finely chopped

Method:

Soak the handful of cashews in very hot or boiling water to cover.

Start toasting the spices for masala in a dry skillet; first add the cinnamon and stir for a few seconds; then start adding all the rest one by one while stirring often. After you add the cardamom seeds, stir for a couple of seconds and remove from heat and pour on a plate; let cool.

Toast the nuts lightly; let cool.

Grind the toasted spices and nuts into a smooth paste with the roasted dal, ginger, and coconut adding water as required.

Cut the chayote, potato, carrots, etc. into bite-sized cubes. Cut the corn into small 1" rounds of semicircles and leave the cob in. Remove ends from green beans, and cut them into 1" pieces.

Heat the ghee in a large heavy saucepan and add the cinnamon, cloves, and cardamom; cook until fragrant, about two minutes.

Stir in the onion with a pinch of salt, red pepper, and the turmeric; cook until almost golden.

Stir in the cauliflower and cook stirring for about 2-3 minutes; remove to a bowl and set aside.

Add the rest of the fresh veggies to the same pan and saute for two or three minutes with the salt.

Add the soaked cashews, salt and ground masala paste and mix well; stir in some boiling water to get the right consistency - the curry should have plenty of gravy.

Simmer the kurma gently; when the veggies become just tender, stir in the cauliflower, chickpeas and/or peas and bring back to a boil. Don't worry if the gravy looks a bit thin; as the kurma cools, it will thicken.

Remove from heat and let rest for about 10 minutes.

When ready to serve, add a little lime juice to taste if you like and sprinkle with the cilantro.

Serve with plain rice or pulav, dosa, appam, etc. Enjoy!!

Jack Fruit Seed and Green Banana Mezhukupuratti (Vazhakkai and Chakkakuru Fry)

2011-11-30T19:23:00.000-08:00

This simple traditional dry curry is a Kerala classic. I was very fortunate to find some jack fruit at the farmer's market and saved the seeds for this. Jack fruit seeds have a taste similar to chestnuts; they are also delicious in Molakootal, Molagushyam, Aviyal, etc.

Both bananas and Jack fruit seeds are a bit starchy and benefit from abundant hydration to make them soft and tasty. Hence the traditional method of cooking them in water before seasoning them. Any kind of green bananas (plantains, large or small eating ones, etc) may be used; the only requirement is that they be green and not at all ripe. Since the mezhukkupuratti (often called "fry") is not particularly spicy, it goes well with Sambar, Rasam, or other spicy curries.

If you don't have any Jack fruit seeds, no problem - make the curry with bananas alone or with yard long beans, cooked adzuki beans, black-eyed peas, etc.

You might not want to use an unseasoned iron wok as the bananas will turn quite dark; so use a well seasoned wok or kadai or a non-reactive one. The darkening does not affect either the taste or the quality of the curry; it just isn't pleasing aesthetically.

Ingredients:

1/2 cup Jack Fruit Seeds
1 dried Red Chile, broken into two
2 Green Bananas, any kind
1 pinch Turmeric
1 Tsp Sea Salt

1 Tbsp Oil
1/2 tsp Mustard Seeds
1 or 2 Dry Hot Red Chiles
1 stem fresh Curry Leaves

Method:

Crush the Jack fruit seeds slightly and remove the tough skins from them; cut them into bite-sized pieces.

Place them in a pan with the broken chile and a cup of water and bring to a boil; reduce heat and simmer while preparing the bananas.

Peel the outer green layer from the bananas; and cut them into bite-sized chunks.

The jack seeds should be tender now. Add the banana pieces to the jack seeds along with turmeric and salt; cook until soft but not mushy; bananas do not take long to cook. Let cool. Drain if there is too much liquid left.

Heat the oil in a stainless steel kadai (Indian wok) or skillet and add the red chilies and mustard seeds; when mustard starts popping, add the curry leaves and the cooked vegetables.

Cook over low to medium heat for about 10 minutes or so turning the veggies gently until they are dry and a little caramelized.

Serve hot with rice/rotis, Sambar/Rasam or any dals, etc. Enjoy!!

Pumpkin Bread Pudding

2011-11-29T21:26:00.000-08:00

Pumpkin Bread Pudding is a toothsome and luscious dessert. I really like all the crispy, crunchy, crusty bread; in fact the crusty bread is what makes it truly delectable. Even though the recipe called for canned pumpkin, I used a fresh pumpkin since that's all I had in my pantry; but then I always have a pumpkin or a winter squash of one kind or another waiting in the wings :D. These wonderful veggies last for days or even weeks without getting spoiled.

I adapted this recipe from Smitten Kitchen's pumpkin bread pudding; I really liked her lazy method :D. I have tweaked it to reduce the amount of fat and have included the vegan option! I also used fresh and whole dry spices; but dry and purchased ground spices may be used instead. Oh, and make sure you do use a crusty bread like Italian, french, or a baguette - preferably a day old; it will be lot easier to cut. Of course it does not mean you cannot use a fresh bread; as you would expect, I ended up using a fresh french bread. When using fresh bread, cut it into a few pieces and let it dry out a little by leaving it open to air-dry.

One 9x13 pan

Ingredients:

4 cups Pumpkin cubes
1 stick Unsalted Butter/Earth Balance (1/2 cup)
10 cups Crusty Bread
1 cup Sugar
2 Tbsp Cornstarch
4 Tbsp Rice Flour
3 Tbsp Fresh Ginger, chopped
2 tsp ground Cinnamon
4 All Spice berries
5 whole Cloves
1/8th of a Whole Nutmeg
1/2 tsp Salt
3 cups any Milk

Method:

Cook the pumpkin until soft; let cool.

Place sugar, salt, cornstarch, spices, etc. in the carafe of a blender; add about a cup of milk and process to liquidize everything.

Add the cooled pumpkin cubes and the rest of the milk a little at a time and process until pumpkin is pureed and well combined.

Start heating the oven to 350 degrees F; place a 9"x13" baking pan with the butter in it to melt and brown slightly. If using Earth Balance, just let it melt; do not brown.

Add the bread cubes to the melted fat and mix well.

Pour the pumpkin mixture evenly over the bread cubes making sure all the bread cubes get moistened.

Bake for about 45 to 55 minutes or until the top browns a little.

Remove from the oven and let cool a little.

Serve warm with Raisin Sauce and/or whipped cream/topping. Enjoy!!

Sweet Potato Chutney With Roasted Dals

2011-11-25T11:05:00.000-08:00

Kozhakattais & Sweet Potato Chutney

This deeply sunset colored chutney is a delicious addition to any meal; it is a very gratifying result of my experiments to incorporate more veggies into chutneys in place of coconut. I love coconut, but am trying to cut down fats. The dals add toasty flavor and richness to the chutney.

The fresh red chiles available in autumn impart zing and enrich the color of this beautiful chutney made with the deep orange colored sweet potatoes sold as "yams" in the United States. If fresh red chiles are unavailable, use dry red ones; if using dry chiles, add them to the hot oil first and toast along with the dals. You can spice it up by adding more red chiles if you wish.

About 2 cups

Ingredients:

1 medium Sweet Potato (Yam)
1 tsp Oil
2 Tbsp Chana Dal
2 Tbsp Urad Dal
1/4 tsp Fenugreek Seeds
1 pinch Asafoetida
3 stems Fresh Curry Leaves
1/4 cup fresh Coconut (or 2 Tbsp dry, unsweetened)
4-6 fresh hot Red Chiles
2 marble-sized lumps dry Tamarind (or 11/2 tsp concentrate)
1 Tsp Sea Salt

Tadka:

1 tsp Oil
1 dry red chile
1/4 tsp Brown Mustard Seeds
1 tsp Urad Dal
a few fresh Curry Leaves, minced

Method:

Soak the tamarind lump in a couple of tablespoons of warm water.

Heat the oil in a small pan and toast the fenugreek and dals until dals are red-gold; add asafoetida and cook for a couple of seconds. Let cool.

Scrub and wash the sweet potato well; cut into chunks. It is not necessary to peel.

Combine all the chutney ingredients including the curry leaves (stems and all) and grind to a nice smooth puree.

Prepare thalippu by heating the oil; add chile, mustard seeds, and dal. When the mustard seeds pop and dance, remove from heat and add the curry leaves carefully.

Pour the thalippu over the chutney and mix well before serving.

Serve the chutney at room temperature or cold with your favorite snacks (upma, dosas, idlis, toast) or meals. Enjoy!!

Any leftover chutney may be stored in the fridge; the chutney stays fresh for a few days.

Autumn Splendor Roasted Vegetables

2011-11-22T15:30:00.000-08:00

Autumn Splendor!

Happy Thanksgiving Everyone! I hope that you are blessed with abundance, peace and joy on Thanksgiving day and everyday!

Autumn splendor roasted veggies will remind one of the gorgeous deciduous trees whose leaves exhibit brilliant colors in the fall - they are beautiful! Roasting the veggies seem to concentrate their sweetness and flavors. I add some roasted tofu to make it hearty. I use both cream and orange fleshed sweet potatoes for this colorful dish. Absolutely delish!

This wonderfully trouble free dish never ceases to amaze - everyone loves it! Served with a bowl of Butternut/Pumpkin soup or Broccoli/Corn chowder, it makes a very filling and nutritious meal. The last time I made it, Keeshu even made a wrap with the leftovers!!

Ingredients:

1 recipe Roasted Tofu (optional)
1 Tbsp Extra Virgin Olive Oil
1/4 tsp Turmeric
Freshly ground Black Pepper
Cayenne (red Pepper) (optional)
4 Fresh Rosemary sprigs
6 Fresh Thyme sprigs
1/2 tsp Sea Salt
2 Sweet Potatoes
2 Red Onions
2 Carrots
2 large Bell Peppers (Red, Yellow, Orange, etc -assorted colors)

Sweet Potatoes, Carrots, Red Onions, and Assorted Bell Peppers ready for roasting

Method:

Wash and cut the veggies into large chunks and place in a rimmed baking pan to fit.

Drizzle with the olive oil and sprinkle turmeric and cayenne if using.

Add a generous grinding of pepper and a nice sprinkle of salt; toss to coat.

Set the oven to 400 degrees F.

Tuck the herbs among the veggies and place in the oven.

Roast for about 45 minutes or until tender and slightly caramelized. Shake the pan and turn the veggies a couple of times during roasting so everything roasts as evenly as possible.

If the tofu is prepared ahead, warm by placing in the oven for the last 10 minutes of roasting.

Remove from the oven and allow to rest for a few minutes; combine the tofu with the veggies or serve them separately - as you wish.

Serve hot. Enjoy!!

Autumn Splendor Roasted Vegetables

There are a few pieces of eggplant hiding in the roasted veggies; I added a couple since a friend was asking about different ways of using eggplant and I told her she could include them here ;D. I gave her some and she loved it!!

Roasted Tofu

2011-11-21T21:30:00.000-08:00

Roasted Tofu is wonderful by itself or can be added to other dishes like mattar paneer, Sag Paneer, Spring Rolls, Pasta, Autumn Roasted Vegetables, Fried Rice, etc.

Tofu ready for roasting

Ingredients:

1 block Firm Tofu (14 oz)
1/2 medium Red Onion
1 clove Garlic (optional)
1 Tbsp Extra Virgin Olive Oil
1/4 tsp Turmeric
Freshly ground Black Pepper
1 -2 pinches Cayenne OR Red Pepper Flakes
2-3 Fresh Rosemary sprigs
4-5 Fresh Thyme sprigs
1/2 tsp Sea Salt
1 Tbsp Soy Sauce, or to taste

Method:

Drain the tofu well and cut into bite-sized cubes. Place in a rimmed baking pan coated lightly with oil. The baking pan should accommodate the tofu in one layer.

Mince the onion and the garlic if using, and sprinkle over the tofu.

Sprinkle the salt, cayenne and turmeric, and a generous grinding of black pepper.

Drizzle the oil and soy sauce all over; toss to coat evenly and set aside to marinate for 30 minutes (tofu may be marinated overnight also).

Turn the oven on and set the temperature to 400 F.

Tuck the herb sprigs among the tofu cubes.

Roast the tofu for about 25 to 30 minutes stirring and turning a few times so all the sides brown and caramelize a bit; but watch carefully to prevent burning the onions and garlic. If the veggies are browning too much, you can move the baking pan to an upper rack and also reduce the temperature of the oven to 375 F.

Remove the tofu from the oven as soon as it is done; remove to a serving dish.

Serve hot, warm or at room temperature. Enjoy!!

Peerkankai Tholi Thogayal (Ridge Gourd Peel Chutney)

2011-11-19T09:00:00.000-08:00

When we have a thogayal for a meal, one of the frequently asked questions is "whose tholi (skin or peel) thogayal is it today?" ;D. Luscious thogayals are often made with tender skins or innards of veggies when a recipe calls for peeling or hollowing them and you don't want to throw away perfectly good and nutritious scraps.

Today's thogayal utilizes the skin of peerkankai; when the ridge gourds are peeled for dishes like masiyal, some of the flesh is peeled away as well - what a waste of good food! This tasty thogayal is very similar to Pumpkin Thogayal. Of course, it goes without saying that the whole veggie may be used to make the thogayal as well. Other vegetables that make great thogayal are carrots, eggplants, various winter/summer squashes.

We love to spread this chutney (and others) on toast; it makes a wonderful savory breakfast or snack. It is also great as a sandwich spread and a delicious dip for fresh breads.

Ingredients:

Peels of 1 or 2 Peerkankai (ridge gourds)
1-2 tsp Oil
3 Tbsp Urad Dal
3-4 hot dry Red Chiles
1 Pinch Asafoetida
1 marble sized lump Tamarind (or 1 tsp concentrate)
Sea Salt to taste

Method:

Soak the tamarind lump in a couple of tablespoons of warm water.

Heat the oil in a small pan and toast the chiles and dal; add asafoetida and cook for a few seconds.

Stir in the peels and salt; cover and cook over low heat stirring occasionally until the peels soften. Let cool.

Combine all the ingredients and grind to a nice puree.

Serve with dosas, idlis, with meals, on toast, etc. Enjoy!!

Rajma (Red Kidney Bean Stew)

2011-11-12T21:25:00.000-08:00

I often use both the dark red and the lighter red colored beans for this deliciously colorful dish. Rajma is traditionally served with a simple Pulav but is equally delicious served with plain rice or rotis. It also makes a lovely meal just by itself with a dollop of plain yogurt.

You can substitute Sambar/Rasam powders, Pav Bhaji Masala or Chana Masala spice mixes for the Garam masala; I have tried them all and all are good.

8 Servings

Ingredients:

2 cups Red Kidney Beans
1-2 Tbsp Oil
1 Red Onion, finely chopped
1 Red Bell Pepper
1 Carrot, diced
2 - 3 Tbsp fresh Ginger, minced
1 or 2 Jalapeño or Serrano Chile, minced
11/2 tsp Sea Salt or to taste
1/2 tsp Turmeric
1/2 - 1 tsp Ground Red Pepper (cayenne)
1/2 tsp Paprika
4 ripe Tomatoes, finely chopped
1 Tsp Garam Masala (optional)
4 Tbsp fresh Cilantro, Garlic Chives or Green Onions finely chopped

Method:

Soak the beans overnight, drain, rinse and cook in fresh water to cover until soft but not mushy either in a pot or using a pressure cooker.

Heat the oil; cook the onions, green chiles and ginger with a pinch of salt until golden.

Stir in the spices and cook for about a minute.

Add the tomatoes and bell pepper and cook until they are soft.

Stir in the carrots and the beans with their cooking liquid; simmer for about 20 minutes stirring occasionally to make sure they do not burn.

Let rest for a few minutes.

Serve hot sprinkled with your favorite green herbs.

Mango Kadi (Mango Stew)

2011-11-10T18:59:00.000-08:00

My grandmother made Mango Kadi (also known as molagushyam) with green and/or semi-ripe mangoes - to use up all the windfalls of mangoes from the orchard - and the simple but delicious taste is unforgettable! And depending on the mangoes, the kadi could be tart or sweet; a little jaggery or brown sugar may be added if the kadi is too tart for your taste. Kadi may be served as a chutney-like side dish with mild flavored curries like poricha kuzhambu, molakootal, simple dal, etc for a nice contrast in flavors.

Since I prefer eating most fruits, especially mangoes, fresh rather than cooked, this kadi is an exception if and only when there is an abundance of mangoes and if they are unripe or under-ripe. Kadi, Pulisseri, or Pachadi are the perfect dishes to make if the mango is too tart for eating fresh and/or too ripe for making pickles.

Ingredients:

2 green/semi-ripe mangoes
1/2 tsp Sea salt or to taste
1 pinch Turmeric
1 - 2 Tbsp Jaggery (optional)
2 or 3 dry red chilies
1/4 tsp fenugreek seeds
1/4 tsp mustard seeds
1 sprig fresh Curry Leaves
1 tsp Coconut oil

Method:

Wash well and lightly peel the mangoes; cut the flesh away from the seeds into irregular pieces.

Combine mango pieces with the salt, turmeric, one red chile broken in half; cook in a scant cup of water until soft. Add the jaggery if desired while the mangoes are cooking. Add a little more water as necessary; you don't want too much liquid left at the end but still nice and juicy. Turn off the heat and set aside.

Heat a small pan with the oil and add the mustard and fenugreek seeds. When the seeds brown a bit, pop and dance, add the broken chile and curry leaves; cover and cook until the sizzling subsides - a few seconds. Remove from heat and add to the Kadi.

Let the Kadi rest covered for a few minutes.

Serve the Kadi hot, warm, or at room temperature with rice/roti with other favorite accompaniments. Enjoy!!

Roasted Pumpkin Soup With Sri Lankan Spices

2011-11-09T21:13:00.000-08:00

Kabocha Squash

Roasted Pumpkin soup with coconut milk is to live for! I wanted to use up the huge Kabocha squash; seemed like a good idea to roast it. When I spotted the can of coconut milk, the inspiration to make this soup dawned :D.

This spicy soup wakes up taste buds! While Jaffna Curry Powder lends the unforgettable taste and zing, coconut milk adds to the mellow sweetness. For more about Jaffna curry powder check here. Adjust the curry powder according to your own taste and tolerance. Any winter squash may be used to make this recipe; I have used Kabocha as well as Butternut squash, small Pumpkins, or a combination.

Roasting brings out the wonderful flavor of the squash; it can be eaten as a dish in its own right. Bake two - one to eat as is and one for soup - leftover roasted squash is perfect to make this soup - yum! This soup tastes even better the next day; reheat just until hot and steaming and serve.

6 Servings

Ingredients:

1 medium Winter Squash or Pumpkin
1 tsp Sea Salt
5-6 fresh Thyme Sprigs
Freshly ground Black Pepper
2 Tbsp Extra Virgin Olive Oil
1/2 tsp Brown Mustard Seeds
1/2 tsp Cumin Seeds
2 large Shallots
1 - 2 fresh Red Chile, minced
1 pinch Asafoetida
1 stem Fresh Curry Leaves
1/2 tsp Turmeric
1 to 11/2 tsp Jaffna Curry Powder
1 can (14 fl. oz.) Coconut Milk
4 Tbsp Fresh Cilantro

Method:

Scrub well and wash the Kabocha or other winter squash you are using. Carefully cut into quarters and remove seeds and strings. Kabocha does not need peeling but butternut does.

Place the cleaned squash in a lightly oiled baking pan; brush lightly with oil, sprinkle liberally with salt and pepper and place the thyme sprigs on top.

Bake in a 400 degree F oven for about 45 minutes or until soft and lightly caramelized; turn the squash once of twice during roasting. When the veggies are soft, remove from the oven and let cool. Remove and discard the thyme stems.

Heat the rest of the oil and cook the mustard and cumin seeds until they dance, pop, and are fragrant.

Add the chile, shallots, asafoetida, curry leaves and a pinch of salt; cook stirring until the shallots begin to caramelize.

Stir in turmeric and curry powder and cook for about a minute.

Stir in 2 cups of boiling water and simmer for a couple of minutes.

Slightly mash the roasted veggies with the back of a spoon and add to the simmering water; let the soup come to a boil.

Stir in coconut milk and a bit more boiling water to get the right consistency; add up to a cup of water.

Simmer until the soup is hot but not boiling; turn off the heat. Allow the soup to rest for about 10 minutes.

Check for salt before serving.

Serve the soup hot with a sprinkle of cilantro. Enjoy!!