Horse gram is a type of beans eaten widely in South India. It is a lesser known variety of lentils but has numerous health benefits. Horse gram rasam (soup) is good for treating cold and the beans itself is known for aiding weight loss.
I have used sprouted horse gram in this recipe, but horse gram which is cleaned and soaked overnight (non-sprouted) can also be used. I have used the beans cooked water in another recipe kollu rasam which is my next post.
Ingredients:
Sprouted horse gram - 1 cup
Water - 2-1/2 cups
Turmeric powder - a pinch
Garlic cloves - 2
Red onion, chopped (or) Pearl onions - 1/2 cup
Dry Red chillies - 2
Cumin seeds - 1/2 tsp
Oil - 1 tsp
Salt - to taste
Method:
Pressure cook the kollu with water, turmeric powder, 1/2 tsp of salt for about 4-5 whistles. When done, drain and reserve the water for rasam. We are going to use this water in the kollu rasam recipe. Heat oil in a pan and splutter the cumin seeds. Add the red chillis, onion and garlic. Fry until the onions turn soft. Add the cooked dhal, salt to taste and mix. Remove from heat and allow to cool. Blend in a mixie jar until slightly coarse. Serve mixed with hot rice and gingelly oil. Heaven in a morsel!
It was tough deciding which recipe I wanted to post next. Most of the recipes I had in draft was either baked (I had been posting 3 baked recipes in a row the past week) or more of a combination recipes which had to be posted one after the other. But since I had been planning to post a special chicken curry for the weekend, I think this would be a nice one to post for a midweek.
Psst.. the combination recipes I talked about earlier.. here are a few coming up.. well over a couple of days.. Achari Murgh with Kashmiri Pulao; Mushroom Briyani with Zucchini Raitha; Kollu Thogayal with Kollu Rasam.
Ingredients:
Pearl onions - 10
Garlic cloves - 15
Tomato, ripe - 2
Pumpkin / Parangikai, cubed - 1 cup
Tamarind - size of a lemon
Water - 2 cups
Turmeric powder - 1/4 tsp
Sambar powder - 3 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - a few
Gingelly oil - 3 tbsp
Salt - to taste
Method:
Peel and halve the pearl onions. Peel the garlic cloves. Soak the tamarind in warm water for 30 minutes and extract 2 cups of juice. Heat oil in a kadai and splutter the fenugreek seeds and curry leaves. Add the onion and garlic cloves and fry until softened. Add the cubed pumpkin and fry for a couple of minutes. Add the chopped tomatoes with a pinch of salt and cook until it is pulpy. Now sprinkle the turmeric powder, sambar powder and mix well. Add the tamarind juice and water and check for seasoning. Bring it to a boil and simmer for 30 minutes stirring occasionally. Serve hot with rice and pappads.
Notes:
The pumpkin here can be replaced by bitter gourd or brinjals.
Things have been crazy since the start of the year and I am trying to make some time for myself between daily routines, additional items on to-do list and a two and a half year old who is keeping me more busy. I want to spend more time with him because in a few weeks he will be starting school and will be busy in his own world. Blogging had been put in the back burner for that reason. But there is something about this little space which keeps my mind engaged and excited to connect with the world and I don't want to stay away for a long time.
Today's recipe is a simple one to write and also to make. I love to make fresh mint pesto whenever I make pasta and have fresh mint at hand. I reserve some cooked pasta and toss with fresh ground pesto to make a light refreshing lunch.
Ingredients:
Cooked pasta - 1-1/2 cups
Mint leaves - a handful
Pistachios - 20, roasted and shelled
Red pepper flakes - a dash or two
Salt - a dash (optional)
Extra virgin olive oil - 3 tbsp
Method:
Pulse the pistachios in a blender a couple of times. Add the mint leaves, red pepper flakes and salt. Pulse again until the nuts becomes coarse. Add the olive oil and blend again. Toss with cooked hot pasta and serve immediately.
Notes:
You could add about 2 Tbsp of parmesan cheese and skip the salt altogether.
I totally love these white, puffy biscuits which we get in the bakeries in India. My grandma even used to make this with her small electric oven she had at home. I honestly did not even think of attempting to make these at home. But with the holiday season and all the cookies I have been planning to bake, I thought why not try this. I came across this recipe and gave it a go. As the name indicates it is not made with butter but with oil or shortening.
Ingredients:
Makes 12-15 cookies
All purpose flour / Maida - 1 cup
Powdered sugar - 3/4 cup
Baking soda - 1/4 tsp
Salt - a dash
Oil - 1/4 cup + 1 tbsp (see notes below)
Method:
Preheat the oven to 350 F/ 180 C. Line a baking sheet with parchment. Sieve the dry ingredients together for a couple of minutes. Add the oil little by little to form a crumbly mixture (not a dough exactly). You may or may not need the 1 tbsp of oil, if you could form firm balls with the crumbly mixture do not add the 1 tbsp. Make small balls and place them on the baking sheet. Flatten it ever so slightly. Bake in the oven for 12-14 minutes. When done, the cookies will appear a little cracked at the top but still be too soft. It will harden as it cools.
Notes:
Use shortening instead of oil if desired. If the specified amount is not enough try adding more teaspoon at a time as needed.
Remember I told about how this month's are gonna be indulgent and comforting.. Here I am with the first on the list. Caramelized Udon Noodles with vegetables in a sweet soy sauce.
California is facing the fiercest storm after many years and it has been pouring cats and dogs for the past few days. A delicious warm bowl of noodles on a cloudy day is sure to cheer me up. This noodles recipe here is an inspiration from the Japanese Pan Noodles of the food chain Noodles and Company. It takes about 15-20 minutes to make this dish from start to finish. When the noodles is cooking, chop up the veggies and make the sweet soy sauce (if making at home).
Ingredients:
Serves - 2
Udon noodles - 2 bundles
Carrots - 2 - Thick julienne
Broccoli - 1 head - cut unto florets
Mushroom - a handful - thick cut
Sweet soy sauce - 1/2 cup (see recipe below)
Sesame oil - 2 tbsp + more
Ginger, minced - 1 tbsp
Garlic, minced - 1 tbsp
Rice vinegar - 1/4 cup
Sriracha / Red chilli sauce - 1 tsp
Pepper - to taste
Cilantro - for garnish
Sesame seeds (black/white/both) - 1 tbsp
Method:
Boil 2 litres of water and cook the noodles as mentioned in the packet instructions. Drain the noodles and drizzle some oil to keep it from sticking to each other. Blanch the carrots and broccoli florets.
Heat oil in a cast-iron skillet and fry the ginger and garlic for about a minute. Add the vinegar and fry for another minute or so until the vinegar evaporates. Add the red chilli sauce, pepper and the sweet soy sauce. Add the cooked noodles with carrots and broccoli. Toss in medium-high heat until the noodles get slightly caramelized. Sprinkle the sesame seeds and remove from heat. Serve hot garnished with cilantro.
To make Sweet Soy sauce:
Heat 1/2 cup of low sodium soy sauce with 1/2 cup of brown sugar in medium heat until it forms a thick syrup. Substitute for sweet soy sauce in the recipe.
Notes:
This dish is pretty high in sugar and sodium, so if you are dieting this is not for you.
What is your idea of a quick lunch? Mine is a simple rice or noodles with lot of veggies and fresh herbs. A little olive oil or sesame oil would sure be there for that flavor. This skillet noodles is something that can be whipped up in under 20 minutes start to finish. While your noodles is cooking, clean and chop up the veggies. Stir fry the veggies when the noodles is cooling.
I made this in my new addition in my kitchen. My cast-iron skillet. My new love. I see me reaching out for my skillet for most recipes and I love it.
Ingredients:
Serves - 2
Whole Grain Spaghetti / Soba Noodles - 5 oz
Mushroom - 8 oz ~ 250 g
Zucchini - 1 medium
Garlic - 1 clove
Extra Virgin Olive Oil - 2 tbsp + more if needed
Fresh Rosemary - 1 tbsp
Salt & Pepper - to taste
Method:
Cook the pasta/noodles according to instructions. Drain and set aside, loosely covered. Clean and cut the mushrooms in to thick slices. Slice the zucchini into thin quarters. Crush and peel the garlic.
Heat oil in a cast iron skillet and add the crushed garlic. When the garlic starts to brown, remove it from the pan, we just want to infuse the garlic flavor to the oil. Add the cut mushrooms and layer it on the pan. Allow it to brown on both sides. Now add the zucchini and fry for a minute or two until it starts browning. Add the finely chopped fresh rosemary with salt and pepper. Add the cooked noodles and remove from heat. Toss the noodles well in the pan. Serve hot.
This is a recipe for a simple pulao which can be done in the essential Indian cooking device, the pressure cooker. It is a mix of my Peas Pulao and Coconut milk rice recipe. I had never tried using shallots aka pearl onions before now in a pulao recipe. I ran out of regular onions and used shallots in place of them. I can't stress enough but try using them in your pulao recipes next time, it tastes awesome.
Ingredients:
Serves - 2
Rice - 1 cup (160 ml)
Carrots - 2, chopped
Peas - a handful
Pearl onions - 4, peeled and sliced into rounds
Ginger garlic paste - 1 tsp
Bay leaf - 1
Garam masala - 1/2 tsp
Oil - 2 tsp
Coconut milk - 1 cup
Water - 1 cup
Salt - to taste
Method:
Wash and soak the rice for 5 minutes, then drain the water. Heat oil in a pressure cooker and add the bay leaf. After a minute or so add the sliced onions and saute until they turn pink. Add the ginger garlic paste and saute in medium heat for 2 minutes. Now add the carrots, peas and garam masala with salt. Add the rice and fry for a minute. Add the coconut milk, water and check for salt. Cover and pressure cook for 2 whistles. Fluff with a fork and serve hot with any spicy curry. I served with Bahara Baingan.
Linking this to Priya's Vegan Thursday's.
When I was in India for Summer, I wasn't thinking about clicking anything for the blog :). I had scheduled some posts, so I wasn't even thinking about this space. I had planned to learn more cooking from grandma, aunts and mother-in-law but nothing much happened with my 2 yr old running around. One day my MIL made this thavala vada and asked me if I would want to click some pics for the blog.. How would I not?? So When my lil one was napping, I sneaked to the drawing room to take some pictures. I was really excited to click these pictures on a fresh banana leaf, which is like a dream come true for me, a South Indian living in the US.
Ingredients:
MIL used the traditional veesam padi (1 cup here )for this, it is approximately 60 ml
Chana dhal - 1 cup
Toor dhal - 1/2 cup
Whole urad dhal 1/2 cup
Moong dhal - 1/2 cup + 1 tbsp
Raw rice - 1 tbsp
Green chillies - 3
Red chillies - 2
Hing / Asafoetida - 1/2 tsp
Curry leaves - a few
Fresh Coconut - cut into tiny pieces - 2 tbsp (Can use fresh grated coconut too)
Salt - to taste
Oil - 1 tsp + more for deep frying
Mustard seeds - 1/2 tsp
Method:
Wash and soak chana dhal, toor dhal, urad dhal, rice and 1/2 cup moong dhal for 1 hour. Wash and soak the 1 tbsp of moong dhal separately. Drain the dhal mixture completely. Place in a blender with chillies, asafoetida and salt. Grind coarsely. Add the coconut, curry leaves, moong dhal and mix. Heat 1 tsp of oil and splutter the mustard seeds. Pour over the dhal mixture. Heat oil for deep frying. Take lime sized dhal mixture and form thick patties. Deep fry until golden brown. Serve hot with chutney.
Tofu is a great source of protein for Vegans and I make at least one tofu dish a month. Tofu sure is bland but that is its great quality. It absorbs any flavor so beautifully and is very appetizing in that way. Asian inspired curries with tofu is easy to make and gets ready in a jiffy. When served over rice, it makes a complete meal with the perfect balance of carbohydrates, protein and fiber. Do not forget to use lots of colorful vegetables in this dish to make it a feast for the eyes and taste.
Also check out my other curries with tofu - Szechwan style Tofu, Thai Green Curry and Thai Red Curry.
Ingredients:
Serves - 2
Tofu - 14 oz block, pressed and cut into cubes
Red bell pepper - 1 large, sliced thin
Green beans - 10, ends removed cut into 1" pieces
Sesame oil - 2 tsp
Ginger & garlic - 1 tbsp, finely chopped
Thai Basil leaves - 1/2 cup, tightly packed, roughly chopped
For the Sauce:
Vegetable stock - 1 cup
Soy sauce - 1/4 cup
Chilli sauce - 1 tbsp (Sriracha)
Brown sugar - 1 tbsp
Vinegar - 1/2 tbsp
Corn starch - 1 tsp
Salt - a pinch
Pepper - a pinch
Method:
Mix the ingredients for the sauce in a bowl and set aside. Heat 1 tsp of oil in a pan and fry the tofu pieces until all sides of the tofu are brown. Remove and set aside. Heat the remaining oil and fry the green beans for a minute or two. Now throw in the red bell peppers and fry for a minute. Throw in the chopped ginger and garlic and the basil leaves. Saute for a minute and then add the sauce. Let it thicken for 3-4 minutes. Remove from the heat and mix in the fried tofu. Serve hot over steamed rice.
Linking this to Priya's Vegan Thursdays.
Us Indians are known for the love of spicy curries. Every region has its own specialty and every family has its own signature dish. This recipe here is a family recipe for chicken or mutton preparations. Married to a vegetarian I do not cook non-vegetarian often. But the spicy cravings inside me is satisfied by this kulambu made with mushrooms but with all the aromatic spices found in a South-Indian spicy curry. This kuzhambu is a great combo for rice, idli and dosa.
Ingredients:
White button Mushrooms - 200 g / 8 oz
Turmeric powder - 1/4 tsp
Salt - to taste
Corainder leaves - a little
Oil - 2 tsp
Coriander seeds - 2-1/2 tbsp
Dry red chillies - 2 or 3
Urad dhal - 1/2 tsp
Raw Rice - 1/2 tsp
Cumin seeds - 1/2 tsp
Pearl onions - 3
Garlic cloves - 2
Tomato - 1/2 of a small one, chopped
Grated Coconut - 3 tbsp
Method:
Clean the mushrooms and make thick slices.
Heat 1 tsp of oil in a pan and roast the coriander seeds, urad dhal, rice, cumin for about 2 minutes. Add the crushed garlic and pearl onions and continue to roast until the rice starts to become a shade darker. Now add the tomatoes and fry for a minute until slightly cooked. Add the grated coconut, and turn off the heat. Continue to roast in the residual heat until the coconut is toasted. Allow the mix to cool and make a fine paste. Heat the remaining oil in a saucepan and fry the mushrooms with turmeric powder until it starts to shrink. Add the ground paste, salt and about a cup of water. Allow it to come to a boil and simmer for 10 minutes. Garnish with coriander leaves and serve with rice, roti, dosa or naan.
Linking this to Priya's Vegan Thursdays.
Vegetables which grow in vine are very good for health. They are low are sugar and calories and rich in minerals and nutrients. Snake gourd is one such vegetable. If you have never heard of snake gourd or looking for a simple recipe with the vegetable, this one is for you. With bare minimum ingredients it can be made as a tasty side dish for rice. As with any poriyal recipes I like to have them topped with yogurt.
Ingredients:
Serves - 2
Snake gourd / Pudalankai - 2 cups (see notes)
Toor dhal - 2 tbsp
Grated Coconut - 2 tbsp
Salt - to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Red chilli - 1
Curry leaves - a few
Method:
Wash and cut the ends of the snake gourd. Cut into four lengthwise. Remove the flesh and seeds inside and discard. Stack the cut pieces and slice thin. In a saucepan sprinkle little salt and turmeric powder. Add the sliced vegetables and cook covered for 5 minutes. When cooked, drain the water and allow the cooked vegetable to cool. In the same water add the toor dhal and cook partially covered for 5 minutes. The toor dhal should be cooked through but still hold its shape. Drain the water. In a frying pan add oil and splutter the mustard seeds and urad dhal. Add the broken red chilli and curry leaves with salt. Add the cooled snake gourd and fry for a minute. Now tip in the toor dhal and mix well. Add the grated coconut and fry for a minute. Turn the heat off and let it rest for 5 minutes. Transfer to a serving bowl and serve warm as a side.
Notes: I used 2 snake gourds about a feet in length.
Linking this to Priya's Vegan Thursdays.
Summer is Berry season and we are making a great use of it. My LO's recent favorite is the blueberries. He loves to pick them up with his little fingers and eat them. I have been buying these beauties whenever I go for produce shopping. Other than eating it for snacks I had been adding it to the meals. This simple blueberry coconut pudding is creamy and delicious.
Ingredients:
Cooked cooled rice - 1 cup (I used Basmati)
Coconut water - 1-1/4 cups (see notes below)
Coconut milk from can - 1/2 cup
Fresh Blueberries - 1/3 cup or more per taste (pureed)
Sugar - 1-1/2 tbsp or more per taste
Cardamom - a pinch
Method:
Bring the rice and 1 cup of coconut water to a boil. Then reduce the heat to medium. Stir with a wooden spoon frequently to avoid sticking to the pan. When almost all of the water is evaporated add 1/4 cup of coconut milk with cardamom. Mix and remove from heat. Allow to cool for about 15 minutes. Now add the remaining coconut milk, pureed blueberries, sugar and mix well. Now if the texture is too thick for you, thin it out with the remaining coconut water. Mix and refrigerate for a minimum of 2 hours. Serve topped with fresh blueberries.
Linking this to Priya's Vegan Thursdays.
Ever wonder what to make for the meat-savvy converts to vegetarianism. These soy chunks pepper roast is sure to please the spicy meat lover in you. If you are an omnivore, you could still enjoy this dish for the sheer aroma and color which will fool you into believe you are in for a real non-vegetarian treat.
Ingredients:
Dry Soy chunks / Soya Vadi / Mealmaker - 1 cup
Oil - 1 tbsp + 1 tsp
Cinnamon - 1" piece
Cloves - 2
Cumin seeds - 1/2 tsp
Peppercorns - 3/4 tsp
Red chillies, seeds removed - 2
Curry leaves - a few
Salt - to taste
Method:
Heat about 4 cups of water. When the water comes to a boil, add the soy chunks and remove from heat. Keep covered for 30 minutes. Drain the water and squeeze the soy chunks. Wash with 3 to 4 exchanges of cold water, squeezing the excess water every time. Cut into small pieces if desired and set aside.
Heat a tsp of oil in a pan and roast the cinnamon, cloves, cumin, pepper and red chillies together until slightly toasted. Allow to cool and make a fine powder. Heat the remaining oil in a non-stick pan and add a little salt. Add the soy chunks and fry for a minute or two. Now add the ground spice powder, curry leaves and mix well. Continue to roast in medium heat until the soy chunks is roast well and becomes a little dry. Serve warm as a side or a snack.
Linking this to Priya's Vegan Thursdays.
Kuzhi Paniyaram, these little pillowy delights native to South India are loved at my home. They also go by the name gulittu, guntu pongalu or unniappam. These are crispy on the outside and soft in the inside and make a great snack or breakfast item. I made this for my LO's breakfast one day with Tomato Sambar and he loved them. They are made with a special pan called the Paniyara kal which have little spherical indentations for frying the batter with oil. These can also be made with the ebelskiver pan available in other parts of the world.
Ingredients:
Serves - 2-3
Dosa batter, slightly sour - 4 cups (see notes below)
Oil - 2 tsp + more for making paniyarams
Mustard seeds - 1 tsp
Chana dhal - 1 tsp
Onion - 1/2 cup, chopped
Green chillies - 2, chopped (see notes below)
Curry leaves - a few
Salt - a pinch
Method:
Heat 2 tsp of oil in a pan and splutter the mustard seeds and curry leaves. Add the chana dhal and fry until it takes a slightly darker shade. Add chopped green chillies and onions. Continue to saute until the onion is cooked through. Add a pinch of salt and mix with the batter. Heat the paniyaram (aebelskiver) pan in medium-high heat and pour about 1/4 tsp of oil in each kuzhis (indentations). Fill it with batter until the brim. When the batter puffs a little with bubbles on top, flip them over with a chopstick by pricking and rolling it over. Cook until all the sides are golden brown. Remove and serve hot with a
chutney or sambar. I served it with Tomato Sambar.
Notes:
Use a day old dosa batter which is slightly sour for a nice crisp and tangy taste. If feeding kids, just slit the green chillies before sauteing and remove it before adding to the batter.
You can add grated carrots to make it more colorful and get your kids their share of vegetables.
I love experimenting when it comes to food. OK, making brown rice idli is not much of an experiment is it? Simply substitute idli rice with brown rice and make idlis. Boy, was I wrong. Yes, the idlis came out good and soft but bit too dry. Being a South-Indian, Idlis are a comfort food to me. And when it comes to experiment on what we love and too comfortable with is quite like tight-rope walking. I tried making some proportion changes and came up with this recipe. Brown rice idli, better that the regular idli health-wise without sacrificing on the soft and spongy nature. Served with Mint Chutney, the best breakfast ever.
Ingredients:
Soaking time - 5 hours; Grinding time - 1 hr; Fermentation time - 8-12 hrs; Cooking time - 12 mins
Brown rice - 1 cup (I used Brown Basmati)
Idli rice - 1 cup
Urad Gota - 1/2 cup
Fenugreek seeds - 1/2 tsp
Salt - 1 tsp or to taste
Method:
Wash the brown rice and idli rice with 4-5 exchanges of water. Add the urad dhal and fenugreek and wash for another 4 times. Fill with lots of water and let it soak for about 5-6 hours. Grind in a wet grinder sprinkling water little by little as needed. After about 45-50 minutes, when the batter is smooth and fluffy, add salt and mix. Transfer to a container (steel or glass but not plastic) and place in the warmest place in your kitchen for 8 hours or overnight to ferment.
When fermented the batter would have risen a little and fluffy when mixed.
Heat water in a idli pot and grease the idli plates. Fill the idli moulds with batter and place in the idli pot. Cover and steam for 10-12 minutes. When done, remove the plates and allow to cool a little. Use a spoon to loosen up and edges and serve hot. Any chutney or sambar would be a great combo. I served with Pudhina Chutney.
Blender/Mixie Method:
The batter can be made in mixie also, just grind the soaked rice-dhal mixture one cup at a time to avoid over heating. Mix everything together at the end with salt and allow to ferment.
Linking these upto Vegan Thursdays.
Also linking this up to Healthy Diets: Healthy Breakfasts event of Priya hosted by Nandoos Kitchen and to Srivalli's Come Join Us for Breakfast.
When it comes to deep-fried snacks, LO is just like his Dad.. Loves 'em. I made this crunchy crispy vadas for lunch the other day. It was a great combo for the Mysore Rasam (recipe coming soon) I made. I used a combination of chana dhal and split moong dhal and added cabbage in the place of regular onions.
Ingredients:
Inspired from here
Dhal measurements in 160 ml cup; Makes 12 vadas
Chana dhal - 1/2 cup
Moong dhal - 1/2 cup
Dry Red chillies - 2
Fennel seeds - 1 tsp
Asafoetida - 1/2 tsp
Cabbage, chopped fine - 1-1/2 cups (can substitute onions)
Green onions, chopped - a handful (optional)
Coriander leaves, chopped - a handful
Salt - to taste (see notes below)
Oil - for frying
Method:
Wash and soak the dhals together for 45 mins to an hour. Drain completely and grind coarsely with red chilli, fennel seeds and asafoetida. Mix with salt, chopped cabbage (or onions), green onions and coriander leaves. Heat oil for deep frying. Make small patties and deep fry until golden brown on the outside and cooked through in the inside.
Notes:
Add salt just before frying. If not frying immediately after grinding, cover and refrigerate until use.
Linking this up to Vegan Thursdays.
Ever wonder if you can convert something sinfully delicious to something deliciously healthy. Yes you can and I did too. Avocado to the rescue.. This is a healthier version of the classic Fettuccine Alfredo without all the not-so-good fats from the cream, butter and cheese. The creaminess and the fat in the avocado makes it a great alternative for the butter and cream in this recipe. Avocados are high in fiber and magnesium. It is true that avocado is high in fat but those are the good fats that is very good for your heart.
Check out my recipe for Guacamole.
Ingredients:
Serves - 1-2
Dry Fettuccine pasta - 1/4 lb
Ripe Avocado - 1 small
Lemon juice - 1-1/2 tbsp
Extra Virgin Olive oil - 2 tbsp
Salt - a pinch
Pepper - a pinch
Method:
Cook the pasta in salted boiling water until done. Drain and reserve 1 cup of pasta water. Blend the avocado flesh, oil, lemon juice with salt and pepper. Add pasta water as needed to loosen the avocado puree. Transfer to a bowl and add the pasta. Toss well adding the pasta water as needed to loosen the sauce. Serve warm.
Notes: Add chopped parsley or basil as needed.
Are you someone who always tries to think hard when it comes to making a side dish for Dosa? Yeah, I am one of you. But I have an idea for today so you don't have to break your head next time. A simple side dish for Dosa, this Kadappa sambar is different from the Thanjavur kadappa which is made with moong dhal and potato. With fresh ground spices and garnished with mint leaves this sambar is sure to be voted as your family's new favorite.
Ingredients:
Recipe source - MIL;
Serves - 3-4; Preparation time - 10 mins; Cooking time - 20 mins.
Besan / Chickpea flour - 3 heaped tbsp
Water - 3 cups
Turmeric powder - 1/2 tsp
Oil - 2 tsp
Onion - 1 cup, thinly sliced
Tomato - 1/4 cup, finely chopped
Mint leaves - a handful
Coriander leaves - a handful
Make a paste:
Ginger - 1" piece
Garlic - 3 cloves
Cinnamon - 1" piece
Cloves - 3
Fennel seeds / Sombu - 1 tsp
Poppy seeds / Kasakasa - 1 tsp
Green chillies - 2-4 (based on the heat of the chillies)
Method:
Mix the besan with 1 cup water and turmeric powder, set aside. Make a smooth paste of the spices under make a paste. Heat oil in saucepan and fry the onions until soft. Add the tomatoes with a pinch of salt. When the tomatoes become soft, add the ground spice paste and cook in medium flame for a couple of minutes or the raw smell of the paste vanishes. Now add the besan water with salt. Add 2 more cups of water and mix. Allow it to come to a boil and continue cooking in medium heat for about 15-20 minutes, until the besan cooks through and the raw smell of the besan disappears. Turn the heat off and add the chopped mint and coriander leaves. Cover and rest for 10 minutes. Serve hot with dosa.
I love oatmeal. It is a wholegrain and a great way to start your day. I top it up with the fresh fruits I have at hand and just enjoy. But for DH, ordinary oatmeal is bleh. For him I have to pep it up a little, like making it as a granola. OK, Now I am not saying he is overly excited about the oats in the new form, but he doesn't complain. Mission accomplished!
I also sneaked in a little pressed barley to the oats. In a granola, it doesn't even make a difference. You should definitely try it.
Also check out my other granola recipes, Granola with pear puree and Pumpkin Cranberry Granola.
Ingredients:
Rolled oats / Old fashioned oats - 4 cups
Rolled (pressed) Barley - 1/2 cup (can substitute oats instead)
Raw whole Almonds - 1/2 cup - chopped roughly
Salt - a pinch
Light Olive Oil - 1/4 cup
Agave syrup - 1/2 cup (Can substitute honey or maple syrup)
Vanilla extract - 2 tsp
Method:
Preheat the oven to 275 F/140 C. Line a large baking sheet with aluminium foil. Pulse 1 cup of oats in blender until fine. Mix the oats, barley (if using), oats flour and salt in a large mixing bowl. Whisk the wet ingredients separately. Pour the wet ingredients over the oats and mix well. Spread in the baking sheet and bake in the upper rack of the oven for 25 minutes. Remove from oven and mix once. Do not over mix as it may disintegrate the beautiful clumps which are forming. Just scrape the bottom of the foil all over. Pop in the oven again for 10 minutes. Remove and sprinkle the nuts. Place in the oven again for 10 minutes. Now, turn the oven off and leave the oven door ajar for an hour or two. When completely cooled, transfer to an air-tight container. Keeps well for weeks, if it lasts that long for you.
Notes: Play around with the flavours. Cinnamon, Cardamom, Ginger are nice alternatives or additions to the vanilla. You could add about 1/2 cup of your favorite dried fruits.
Careful though, if you have little kids running around, you may want to make this granola during their naptime since we do not want the curious little ones anywhere near the hot oven with door open.
Linking this up to Healthy Diets: Healthy Breakfasts event of Priya hosted by Nandoos Kitchen and to Srivalli's Come Join Us for Breakfast.
I am a little late, I know in wishing you a Happy Tamil New year. Iniya Thamizh Puthandu Nalvazhthukkal! I did not make any sweet today but I am sharing a delicious and authentic Avial recipe. "Avial", literally means boiling relating to the method in which the vegetables are cooked in this dish. Though I already have another Avial recipe here in this space, this is different because it is a vegan version. Yes, this does not have curd/yogurt in it but tastes perfect and will have people asking for a second helping.
Ingredients:
Serves - 2-3
Pumpkin - chopped into cubes - 1 cup
Carrot - 2 - cut to thick slices
Brinjal - 2 - cut lengthwise
Drumstick - 1 - cut into 2" pieces
Turmeric powder - 1/4 tsp (optional)
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Dry red chilli - 1 (optional)
Curry leaves - a few
Make a paste:
Grated Coconut - 1/2 cup
Cumin seeds - 1/2 tsp
Green chilli - 1
Dry red chilli - 1
Pearl onions - 5
Method:
Make a smooth paste with the coconut and other ingredients in the group. Boil the carrots, brinjal, drumstick with salt, turmeric powder and 1-2 cups of water in a covered saucepan. When the vegetables are half-done, throw in the pumpkin pieces and continue cooking covered. When all the vegetables are almost cooked add the ground paste and water if needed (about a cup). Bring it to a boil and simmer for 5-7 minutes. In a small kadai heat the coconut oil and splutter the mustard seeds and curry leaves. Pour over the avial and serve hot.
