Cannellini bean with Yam

1/2 cup cannellini beans can be substituted with canned cannellini beans
1 cup chopped yam
4 tablespoon oil
1 cup chopped tomato
1 tablespoon chopped ginger
1 teaspoon chopped green pepper or to taste
1/2 teaspoon of turmeric powder
1/2 teaspoon of paprika or red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon of coriander powder
1 teaspoon garam masala
1/2 teaspoon salt or to taste
1 tablespoon lemon juice
Enough water for preparation approximately 2 1/2 cups

Wash and soak the cannellini beans in water for at least one hour before cooking.  

After one hour start cooking the beans in the same water it was soaked in for at least 15 minutes, add the chopped yam and cook for another 10 minutes until the yam and cannellini are cooked, keep aside.

In  a pan on medium heat add oil and tomato, cook till the tomato separates from the oil it takes about 5 minutes.  Add ginger, green chili, saute for a few seconds add add turmeric powder, paprika, coriander, cumin powder and garam masala powder, saute for a few seconds add the cooked cannellini beans and yam mixture add water if necessary add lemon juice and salt, let it come to a boil and turn the heat off.

Serve with rice or chapati.  Serves 2

Cennellini beans are white kidney beans.  Italian in origin.  Combined with yam it give it the right amount of sweetness.  Now you can do something with all the yams you see in the supermarket

Kadai Paneer

Ingredients:
5 tablespoon of oil
1 teaspoon of cumin
1 cup chopped onions
one 2" stick of cinnamon
4 bay leaves
one dry red chili
1 tablespoon of coriander seeds crushed
1 tablespoon chopped ginger
1 tablespoon chopped garlic
2 cups of chopped tomato
1 teaspoon of garam masala
3 cups chopped red yellow and green bell peppers
1 teaspoon salt
2 cups paneer

Preparation:  Heat a pan with oil on medium heat.  Add cumin seeds to the oil.  When the cumin seeds sizzles add the chopped onions cook till the onion is brown.  Add red chili, bay leaves, crushed coriander seeds, saute for a few minutes add tomato stir cover and cook till the tomato separates from the oil about 5 minutes.  Add garam masala, add the bell peppers stir cover and cook for 2 minutes.  After two minutes take out the cover stir and cook open for 5 to 6 minutes.  Bell pepper should not be over cooked., just before turning off the heat add the paneer mix heat on high for 2 minutes and turn off heat.  
Serves 2.

This is a popular restaurant dish.  It can be made at home easily.  It is an absolute compliment to nan or chapati.

Spinach and Potato curry

Ingredients:
1 bunch of fresh spinach can substitute with frozen
2 cups of chopped cubed  potato
3 tablespoon oil
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon of paprika or red chili powder
1/2 teaspoon salt
1 teaspoon of garam masala

Preparation:  Wash and cut the spinach.

Heat a pan with 3 tablespoon of oil, when hot add cumin seeds, when cumin seeds sizzle add turmeric powder and paprika powder immediately add the washed spinach and chopped potato after five minutes add salt.  Let it cook until uncovered for 18 to 20 minutes till the potato is done.  Add garam masala mix and cook for another two minutes.  

Serve with rice or chapati.  Serves 2.

Spinach and potato go so well together.  Both are available fresh throughout the year.  Buy spinach with the crisp leaves.  

Cauliflower curry

1 medium size cauliflower, red bell pepper, green bell pepper, half a carrot all washed and chopped
4 turmeric root about 2" inches, with skin removed can be substituted with 1/2 teaspoon of turmeric powder
1 tablespoon of chopped ginger
3 tablespoon of oil
1/2 teaspoon of cumin seeds
1/2 salt or to taste

Heat oil in a pan.  When hot add cumin seeds, when cumin seeds sizzles add ginger and whole turmeric.

Saute for about a minute add chopped vegetables, cover and cook for about 8 to 10 minutes stirring occasionally.

The vegetables taste best when cooked el dante.  Add salt turn the heat high mix cook for about 2 minutes and turn the heat off.  Serve with rice or chapati.  Serves 2.

Buy cauliflower with a compact head and no blemish.  Cauliflower is the member of the mustard family.  Using mustard oil for seasoning in this recipe enhances the taste.

Tomato Coconut Chutney

1 small tomato
1/2 cup fresh ground coconut
1 red chili adjust to taste

For Seasoning
2 tablespoon oil
1 tablespoon channa dal
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1/2 teaspoon salt
some cilantro for garnish

Chop tomato and grind it with coconut.  If necessary add some water.  The tomato has enough water you may not need to add water.  Remove the ground tomato and coconut from jar and pour it into a bowl add salt.

Season:  Heat oil in a pan on medium heat.  When hot add channa dal, urad dal, when dal turns brown add mustard seeds, when mustard seeds crackle add the seasoning to chutney.  Garnish with cilantro leaves.  Serves 2.

There is so many ways to make chutney.  This is another one of them.  This is a nice way to use up ripe tomatoes.  Serve with dosa, idli, upma or pongal.

Quinoa Kichadi

1/2 cup of Quinoa
1/4 cup of moong dal
2 cups of mixed vegetables
1/4 cup of frozen peas
8 cloves
2" stick of cinnamon
3 bay leaves
1/2 teaspoon of cumin seeds
1 tablespoon of chopped ginger
1 teaspoon of green chili or to taste
1/2 teaspoon of Turmeric powder
1/2 teaspoon of paprika
1/4 teaspoon of asafoetida
3 tablespoon of oil
1/2 teaspoon of salt
Enough water for preparation

Boil one cup of water to it add cloves, cinnamon, nutmeg and bay leaves.  Turn the heat off and let it come to room temperature.  When it is cool strain it with a tea strainer.  Discard the spice but keep the spice water.

Wash the quinoa and moong dal together and keep it aside.

Place a pan on medium heat with 3 tablespoon of oil.  When the oil is hot add cumin seed, after the cumin seeds sizzle add ginger and green chili, saute for about 30 seconds add turmeric powder, paprika, stir, add mixed vegetables and frozen peas, stir and add asafoetida and the spice water and let it cook covered for five minutes.  Keep it aside.

Take another pan with 2 cups of water on medium heat, add the washed quinoa and moong dal to it and let it cook for 15 minutes.  After 15 minutes add salt and the cooked mixed vegetables to the quinoa-moong dal and cook till the water has evaporated - takes about 5 minutes.  

Serves 4.  Serve with raita or chutney.

Wonderful healthy Quinoa.  It is actually a seed which is eaten as a grain.  It has now become very popular in United States.  It has a nutty flavor and is easy to cook.  I use my rice recipes to make quinoa dishes it works out perfect.

Mor Kulambu - Yogurt soup

1 cup of cut mixed squash (use zucchini, yellow, acorn, chayote, butternut and a little carrot for crunch)
2 tablespoon of oil
1 teaspoon urad dal
1/2 teaspoon fenugreek seeds or methi
1/2 teaspoon of mustard seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of chili powder adjust to taste
1/2 teaspoon of salt
2 cups of yogurt
1 teaspoon of corn starch dissolved in water
1/2 cup of water

Season in pan heat 2 tablespoon of oil, add urad dal when brown add fenugreek seeds, mustard seeds, when the mustard crackles add vegetables, water cover and cook for about 6 to 8 minutes until the vegetables are cooked.  

Add turmeric, chili powder and salt.  Turn the heat to low and slowly add yogurt and corn starch and cook at very low heat for 2 minutes and then turn the heat off.  Do not let yogurt come to a boil.

Serve with rice or chapati.  Serves 2

This is a cooling dish.  On hot summers in India when the squashes are available in plenty this is a favorite dish to make.  

Quinoa Upma

1/2 cup Quinoa
1 cup water
2 tablespoon oil
1 tablespoon channa dal
1 teaspoon urad dal
1/2 teaspoon mustard
1 tablespoon chopped ginger
1 teaspoon chopped green chili or to taste
1 cup frozen mixed vegetables
1/2 teaspoon salt
1/8 cup chopped almonds (optional)

Wash and cook the quinoa in 1 cup of water.  It takes about 15 minutes to cook.  Keep it aside.

For Seasoning heat a pan with 2 tablespoon of oil.  When it is hot add channa dal, urad dal, when the dal turns brown add mustard seeds, when the mustard seeds crackles add ginger, green chilies, saute for a minute add about 2 tablespoon of water and the frozen vegetables cover and cook for five minutes.
Remove cover add salt mix and slowly mix the cooked quinoa.  
Serves 2.

Serve with chutney, raita or aviyal.  Quinoa is a native to south America.  It is high in protein and eaten as a staple.  This recipe compliments Quinoa beautifully.

Mung Dal with Lemon Juice soup - divine

1/2 cup mung dal
2 cups of water
2 tablespoon of lemon juice
1/2 teaspoon of salt

For Seasoning:
2 tablespoon of clarified butter or oil
1 teaspoon of cumin seeds or jeera
1 tablespoon of fresh chopped ginger
1 tablespoon of fresh chopped green chili adjust to taste
1 small tomato chopped into cubes.

Wash and cook the mung dal in 2 cups of water for 15 to 20 minutes till the dal is cooked.  When the dal is cooked turn the heat off add salt and lemon juice.

Season: Heat oil or clarified butter in a pan.  When oil is hot add cumin seeds, when cumin seeds splutters add the chopped ginger, green chili, saute for a minute add tomato cover and cook till the tomato separates from the oil, takes about 5 minutes.  Add the seasoning to the dal garnish with cilantro leaves.

Serve with rice or chapati.  Serves 2

Mung dal is so tasty, smooth and creamy.  This is a very easy recipe.  It takes very little time to cook.  After a hard days work there is nothing better than dinner with mung dal and chapati.

Rosebud Rhubarb Cupcake Eggless

2 cups of fresh chopped Rhubarb (can substitute with frozen)
2 cups of all purpose flour
2 tablespoon of cornstarch
1 cup sugar
1 cup evaporated milk
1/2 cup or 1 stick of unsalted butter
2 teaspoon of vanilla extract
1 tablespoon of orange zest
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of vinegar
1/4 teaspoon of salt

Cook the rhubarb with a little water.  When the rhubarb is cooked add sugar and butter mix and allow it to cool to room temperature.  Add milk and vanilla extract.   Add vinegar to the baking soda.

Sift the dry ingredients flour, cornstarch, baking soda and salt .  Add the orange zest, baking soda and vinegar  mix to the dry ingredients.  Slowly add the wet ingredients to the dry ingredients, do not beat it, gently mix it.

Line a muffin pan with 12 baking cups.  Fill it about half way with the batter.  Bake until a knife inserted inside comes out clean.  This was baked at 340 degrees for 25 minutes.

Rhubard is native to China.  It is available in spring.  Only the stalks are edible.  The stalks are sweet and sour and sugar is added to it while cooking.  The leaves of rhubarbs are poisoness.  Besides cakes they make good chutneys.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.

Lacha Paratha or layered Paratha

click on arrow to watch video:

Ingredients: 
3 cups bread or all purpose flour (maida)
1/2 cup unsalted butter (1 stick) or vegetable shortening
1 cup milk or water
1 teaspoon salt

Preparation:  To the flour in a bowl add 1 tablespoon oil salt mix add milk or water slowly and form a dough.  

Knead and let it rest for 30 minutes in the refrigerator.  After 30 minutes roll it into a rectangular 20" x 10" apply the butter evenly all over.  Fold it as shown in the video wrap it and store it in the refrigerator for at least 1 hour.  

It is a lot easier to roll when the dough is cold, it also helps in the rolling when it is kept in the freezer for a few minutes before rolling.  After one hour remove from the refrigerator roll and fold again, repeat this process at least 4 times. 

After rolling, folding and cooling 4 times the dough is ready for lacha paratha.

Cut even pieces of the dough.  With the help of some flour roll each cut piece to flat shape like a small pizza or chapati.

Heat a griddle put the paratha on the griddle and let it cook, when bubbles start appearing with a turner flip the chapati over to the other side and let it cook.  When both sides are cooked apply about 1/2 teaspoon of  clarified butter or oil on both sides and remove from griddle.

It has been tricky making the dough for this paratha.  I have seen videos where some have tried to make the dough shaped like an accordian before rolling.  In other video I have seen it being beaten before rolling.  I have adapted puff pastry recipe to make the dough for Lacha paratha.  This came out really well.  If you plan ahead it is easy to make.  It is well worth trying this recipe.
Lacha parathas are extremely delicious.  Serve with Vegetable kurma

See also Chapati, luchi or puri, Alu paratha, Cauliflower paratha, Methi paratha


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Salted lassi

1/4 cup thick yogurt
3/4 cup water
green chili to taste
a few curry leaves
1/2 teaspoon ginger
Blend all of the ingredients in a hand blender pour it in a tall glass and serve.

Mango Smoothie

1 1/2 cup chopped fresh ripe mango with skin removed
1/2 ripe banana
1/2 cup milk
A few ice cubes
A few drops of vanilla flavor
Put all of the above ingredients in a blender jar and grind it to a smooth paste.  Pour it into a glass tumbler and serve with ice.  Serve immediately.

Green Mango drink - mango panna

2 cups of chopped green mango with skin removed
1/2 teaspoon of roasted cumin powder
1/2 teaspoon black salt
1/2 teaspoon of sugar
1/2 teaspoon crushed black pepper
4 cups water

Cook the mangoes in 2 cups of water until it is tender.  When it is cool with a hand blender grind it to a smooth paste.  Pass it though a cheese cloth.  Discard the pulp but keep the liquid.  To the green mango liquid add 2 cups of water, mix add black salt, sugar, roasted cumin powder, crushed black pepper mix and pour it into a glass with with ice and serve.  Serves 2.

Dal Makhani

1/2 cup black whole urad dal  washed and soaked for one hour in hot water before cooking
1 cup milk
4 tablespoon of oil
1 cup chopped onion
1 tablespoon of chopped ginger
1 tablespoon of chopped green chili or according to taste
1 tablespoon of chopped garlic
1/2 teaspoon of turmeric powder or haldi
1/2 teaspoon of chilli powder
1/2 teaspoon of salt
1 teaspoon of garam masala
1 tablespoon of butter
enough water for preparation

Cook the whole black urad dal in about 2 cups of water.  When almost cooked add the cup of milk and cook till the water and milk is almost evaporated.

Separately in a pan on medium heat add oil and fry the onions, when the onions are brown add the chopped ginger, green chilli and garlic and saute for about a minute.

Add turmeric and red chilli powder and saute for a few seconds add garam masala and the cooked urad dal.

Add enough water bring to a boil add salt and butter turn the heat off.  Garnish with cilantro leaves.  Serve with pulao or chapati.  Serves 4

Traditionally you can add a lot of butter and cream to make it rich.  This dish originated from Punjab.  It is served in most restaurants.  Cooking the dal in low heat for a long time really enhances the taste.

Dosa Recipe

1/2 cup urad dal
1/2 cup idli rava (cream of rice it is actually coarsely powdered parboiled rice)
1/2 cup rice flour
1 teaspoon salt
1/4 cup of lemon juice
Enough water for preparation
Oil for dosa preparation (Indian sesame oil preferred)

Wash and soak the urad dal for at least 8 hours or overnight.   Discard the water it was soaked in and grind it with enough fresh water to make a smooth batter.

Add the rice flour and idli rava mix it thoroughly with enough water and remove any lumps.  Keep it in a warm place for the dough to rise.  I usually keep it in the oven with the light on but the oven power off.  It usually takes about 4 to 5 hours for the dough to rise.  In warmer weather it rises faster.

After the batter has risen add salt and lemon juice mix with enough water according to the thickness of the dosa desired.  For thin dosa more water for thick dosa less water.  Add the water slowly.  Adding too much water the dosa might break during preparation.  

Heat a non-stick greased griddle.  Scope some batter with a ladle and pour it on the griddle and spread it immediately using the flat side of the ladle.  Pour some oil around the dosa and some in the middle.  The side is cooked when it comes off easily when you try to loosen it with a non stick spatula, turn the dosa and cook the other side, add some oil around the dosa.  Both sides are done when the dosa is brown and does not stick to the griddle.  Remove from heat.

To make stuffed dosa before removing from the griddle place the stuffing at the center of the dosa fold and remove.  Serve with sambar and chutney

Hint:  If the batter fails to rise use about 1/2 teaspoon of yeast.  If you are in a hurry adding about 1/2 teaspoon of fruit salt (Eno) will make the batter rise right away.  If your dosa is breaking up while cooking slowly add some extra rice flour to the batter.

Soft and crunchy you can never stop eating just one.  Even though the preparation takes a long time, if you plan ahead it works out great.  Originating in south India this is a extremely liked dish.  Served with sambar and chutney what more can a person want!

Filling used in the video Vermicelli Upma

Vermicelli upma

1 cup vermicelli
3 tablespoon oil
1 teaspoon urad dal
1 tablespoon of channa dal
1/2 teaspoon mustard
dry red chili to taste
1 tablespoon of ginger
1 tablespoon of green chili or to taste
1/2 cup frozen mixed vegetable
1 small potato
1/2 teaspoon of turmeric
1/2 teaspoon of salt
1 3/4 cups of water
1 tablespoon lemon juice

Mix the vermicelli with about 1 teaspoon of oil and microwave it for 45 seconds and keep it aside.
In a pan on medium heat add 3 tablespoon of oil add channa dal, urad dal, when the dal turns brown add mustard, when mustard crackles add chopped ginger and green chili, saute add the frozen mixed vegetable, add potato, add turmeric and salt, saute for a minute add water and let it come to a boil.  When the water boils add the vermicelli slowly and let it boil till the water is all absorbed.  Add lemon juice.  Garnish with curry leaves.  Serve with sambar and chutney.  Serves 4
When you are home after a long day this dish is the one to make, quick, fast and filling.  It takes less than 15 minutes to make.  Serving it with chutney gives it an extra kick.

Tasty Lentil Soup

1/2 cup of lentil
1 cup chopped tomato
1/4 cup of chopped red pepper
1 tablespoon of ginger
1 tablespoon of green chili or according to taste
1 teaspoon of coriander powder
1 teaspoon of celery salt
1 tablespoon of lemon juice
3 tablespoon of oil
Enough water for preparation

Heat a pan on medium heat add oil and saute the tomato.  When the oil separates from the tomato add the red pepper, green chili and ginger saute for about 30 seconds, add coriander powder and celery salt, saute for about a minute add lentil and 2 cups of water and cook until the lentil is soft add the lemon juice.  Turn the heat off.  Takes about 25 minutes.  Serve with rice or chapati.  Serves 2.

Lentil and celery really go well together.  Lentil take a lot less time to cook than other dals.  Lentils are tasty and nutritious.  This vegan lentil soup can be served for lunch or dinner. 

Kesari

1 cup of cream of wheat
1 3/4 cups of water
1 cup sugar
1/4 cup of ghee or clarified butter
2 tablespoon raisin
1/4 cup raw cashew nuts
a pin of food coloring
a few saffron strings
1/4 teaspoon of ground nutmeg or ground cardamon

Add about 1 teaspoon of clarified butter to the cream of wheat and microwave it for 45 secs.
Roast the cashew until brown and keep it aside.
Take water in a pan and heat it on medium heat when it comes to a boil add the  color and saffron after a few seconds add cream of wheat slowly till it all dissolves, add sugar, when the sugar dissolves add the clarified butter, stir add raisin, cashew, when kesari is done when it pulls away from the side of the pan and starts form a ball.  Add ground nutmeg powder or cardamon and turn the heat of.  Serve as dessert.  Serves 4.

I am not sure where this dish originated from.  It is found all over India.  Versions of this is also served in the middle east.  Serve for dessert with fresh cut fruits.

Sambar with freshly ground Coconut and Spices - Aracha vitta

1 cup of any squash (zucchini, acorn, butternut, chayote, radish, carrot, yam will work well)
1/2 cup of Toor dal
1/2 teaspoon of turmeric or haldi powder
1 1/2 tablespoon of tamarind concentrate can substitute with lemon juice
1/4 teaspoon of asafoetida
1/2 teaspoon of salt or to taste

For roasting and grinding:
1/4 cup of fresh coconut can substitute with dry coconut
1/2 teaspoon oil
2 tablespoon of whole coriander or dhania seeds
1 1/2 teaspoon of channa dal
1/2 teaspoon of fenugreek or methi seeds
a few red chilies according to taste

For seasoning:
1 tablespoon of oil
1/2 teaspoon of mustard seeds
1 teaspoon of urad dal
1 1/2 teaspoon of channa dal
1/4 teaspoon of fenugreek seeds
A few dry red chili or according to taste
Enough water for preparation

Roast the coriander, channa dal, fenugreek seeds and red chili in a little oil, until brown and an aroma is given out.  Set aside to cool.  When it is at room temperature grind the roasted ingredients with a little water and the  coconut.

Heat a pan with 2 cups of water on medium heat add the toor dal and cook for 20 minutes.
Add the vegetables and tamarind cook for an additional 10 minutes or until the dal and vegetables are cooked.

Add turmeric powder, asafoetida, salt and the freshly ground spices to the dal and vegetables cook for five minutes.  Turn the heat off and season.

Season:  Heat a little oil, when hot add channa dal and urad dal, when the dals are brown add fenugreek seeds, dry red chili  and mustard seeds.  When mustard seeds crackle add the seasoning to sambar.

Hint: for oil use Indian sesame oil, ghee.  Serves 4

Sambar with freshly ground coconut and spices or "arachuvitta sambar" as it is know in Tamil or Malayalam has almost become a delicacy these days.  Somehow having to grind something is extra work specially when you have sambar powder readily available.  "Sambar with freshly ground coconut and spices" has been regaled to special days or occasions.  However, if you don't want to compromise on the taste "archavitta sambar" is the way to go.

Chapati made with fresh fenugreek leaves - Methi roti

click on arrow to watch video:

1/2 cup fresh fenugreek or methi leaves can substitute with forzen or dry leaves

1 tablespoon of chopped ginger
1 tablespoon of chopped green chili or according to taste
2 cups whole wheat flour or atta
1/2 cup chick pea flour or besan
1/2 teaspoon of turmeric or haldi  powder
1 teaspoon of cumin or jeera powder
2 teaspoon of coriander or dhania powder
1/2 teaspoon of salt
1 tablespoon of oil
3/4 cup of water or as needed

To the whole wheat flour add chick pea flour, turmeric, cumin powder, coriander powder, salt, oil, ginger, green chilies  mix then add the fenugreek leaves add enough water to make a soft dough.  Let the dough rest covered for 20 to 30 minutes.

Divide the dough into equal parts, you should get 12 to 14 rolls.

With the help of some flour roll them into flat round shape like a small pizza or chapati.

Heat a griddle put the chapati on the griddle and let it cook, when bubbles start appearing with a spatula turn the chapati over to the other side and let it cook on the other side.  When both sides are cooked apply about 1/2 teaspoon of  ghee or clarified butter on both sides and remove from griddle.

Fenugreek always add this wonderful flavor to any dish even if it is used in small amounts.  There is nothing more divine that methi chapati with yogurt on on a hot summer day.

Adai Mixed Dal

1/2 cup of idli rawa found in Indian grocers ( idli rawa is actually ground parboiled rice also known as cream of rice)
1/2 cup of rice flour found in Indian grocers
1/2 cup of Toor dal
1/4 cup of channa dal or mung dal
1 tablespoon of urad dal
1/2 teaspoon of turmeric powder or haldi
1/2 teaspoon of cumin or jeera
1/4 teaspoon of asafoetida
1 teaspoon salt
A few red chili and green chili to taste
A few curry leaves

Wash toor, channa and urad dal  pour hot water in it at let it soak for at least 4 hours.

After four hours grind it with the chilies, cumin and asafoetida into grainy consistancy.  Pour the ground dals into a bowl, add the rice flour and rest of the ingredients and with enough water make it into a thick batter.

Grease a non-stick griddle and place it on high heat.  When the griddle is hot take a scope of batter with a ladle and spread it like a round omelet or pancake, add a teaspoon or so of oil around and center of adai.  

The adai bottom is done when it loosens from the griddle you can push is with a spatula.  At that point turn it and cook the other side.  Add some oil on top.

The adai is cooked when brown spots appear.  Remove and serve with tomato pachadi, aviyal, chutney, pineapple pachadi, brown sugar or butter.  Serves 4.

You can add cut vegetables like onion, carrots, bell peppers on top of the adai while it is cooking for a variation.

Hint:  For oil use til oil or sesame it tastes better.  For really rich adai ghee or clarified butter can be used.

Made with a medley of dals and rice the taste for this savory is outstanding.  It is very filling.  This is very popular in South India.

Pineapple Pachadi or chutney

Click on arrow to watch video:

1 medium size Chayote squash
1 cup crushed pineapple
1 small tomato
2 dry red chili and some green chili according to taste
2 teaspoon of coriander or dhania powder
1 tablespoon of tamarind concentrate
1 teaspoon of brown sugar
a few curry leaves optional
1/2 teaspoon of turmeric powder or haldi
1 teaspoon of salt
1/4 cup of ground coconut, can substitute with dry coconut

For dry roasting:
2 tablespoon of urad dal
2 teaspoon of white seasame 
1 teaspoon of fenugreek seeds or methi seeds

For seasoning:
2 tablespoon of oil
1/2 teaspoon of mustard seeds

First dry roast urad dal, white sesame and fenugreek seeds and keep aside.  Traditionally these dry roasted ingredients are ground.  I am skipping it here for easier cooking.

Wash and cut the chayote, tomato into cubes.

Heat oil in a pan when hot add mustard seeds, when mustard seeds crackles add dry red chili, coriander powder, the chayote squash, tomato and green chili.  Mix cover and cook covered for 5 minutes.  After 5 minutes add turmeric, salt, tamarind concentrate and the roasted ingredients, cover and cook for at least 10 minutes.  Add ground coconut and cook till the chayote is cooked.  After the chayote is cooked add the pineapple allow it to come to a boil and then turn the heat off. 

Made with a fusion of spices.  This dish is served as a side dish.  I like to serve it  with adai or rice.

Pineapple is available in plenty during spring.  This is a really tasty recipe.  Originating in South India.  It is served at special occasions.

About

Blogger grew up in a very large family.  She learnt to cook from her dad, who used to love to cook.  He used to take over the kitchen every chance he got.
Her mother was a very wonderful cook also.  Some of her recipes are being posted.  Much to blogger's surprise friends and family have been asking for recipes for dishes cooked by blogger, that is how this blog got started.
Family and friends are contributors to this blog.

The recipes are designed for people who want to eat meals at home without spending to much time in the kitchen.  We use any and every shortcut we can without compromising the taste of the dishes.

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Brussel Sprouts with Black Eyed Peas

click on arrow to watch video:

3/4 lbs of Brussel sprouts
1 cup of black eyed peas
1/2 teaspoon of salt
1 tsp Italian seasoning
4 tablespoon of oil

Wash and cut the brussel sprouts into half.  

To a pan on medium heat add oil the black eyed peas and 1/4 cup of water and cook for about 5 minutes.  Add the brussel sprouts and cook for another 5 to 10 minutes till the brussels sprouts are cooked.  Add the Italian seasoning and salt mix and turn the heat off.  Serves 2.

Brussel sprouts look so much like cabbage.  They are the origin of cabbage.  Bright and green they taste great spiced.

Lemon Cupcakes Egg-less

2 cups all purpose flour
3 tablespoon corn starch
3/4 cup sugar
1 1/2 teaspoon Baking powder
1 teaspoon Baking soda
1/4 teaspoon salt
2 tablespoon lemon zest
1/2 cup chopped walnuts
1 cup evaporated milk can be substituted with regular milk
1/2 cup melted butter
1 tablespoon of Vinegar
For glaze 1/2 cup sugar and 1/4 cup of fresh lemon juice

In a bowl add all purpose flour, corn starch, baking powder, baking soda, salt and sift them.

In another bowl add the melted butter and sugar and beat it, add  the milk and mix till the sugar is dissolved.

Add walnuts and lemon zest to the dry ingredients mix add the vinegar and slowly add the butter, sugar and milk mixture.  Slowly mix all the ingredients until they are all mixed.  Do not beat the batter.  Fold in the ingredients till they are all mixed. 

Line a muffin pan with baking cups and fill with cupcake batter half way.  These cupcakes were baked in a preheated oven for 25 minutes at 340 degrees F.

While the cupcakes are baking prepare the glaze.  Heat a pan add sugar and lemon juice stir until the sugar has dissolved.

The cupcakes are ready when a knife inserted into the cupcake comes out clean.  Glaze the cupcakes while they are still hot.

The cupcakes are so cool.  This cup cake is for those who don't like the smell of eggs.  Have it at tea time with a hot cup of tea.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.

Five Mixed dal or Pancharatan

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1/2 cup of mixed dal (packed found in the Indian grocer this is my composition 1/4 cup toor dal, 1/4 cup masoor dal, 1/4 cup mung dal, 1/4 cup channa dal, 1/4 cup urad dal)

1 tablespoon of ginger
1 tablespoon of mild green chili or to taste
1/2 teaspoon of turmeric powder or haldi
1/2 teaspoon of red chili powder
1/2 teaspoon of garam masala
1/2 cup of chopped tomatoes
1 tablespoon of lemon juice

For Seasoning
1 tablespoon of oil or ghee or clarified butter
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin or jeera seeds
a pinch of asafoetida

Wash and cook the mixed dal in 1 1/2 cups of water.  Takes about 20 minutes.

Season: Heat one tablespoon of oil or clarified butter, when hot add mustard seeds, when mustard seed crackles add cumin seeds, when cumin seeds become dark add asafoetida, add green chili and ginger, stir add turmeric powder, chili powder stir add garam masala, salt and tomatoes.  Wait for the tomatoes to cook add the cooked dal and lemon juice.  Serves 2.

This dal is served with rice and chapati.  It is a North Inidan dish.  The combination of the five dals and the spices give this dish a very unique taste.  I make it at least once a week in my house.

Stuffed Bell Peppers

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4 Green Bell peppers
3 medium size potatoes
1 tablespoon of mild chili or to taste
2 tablespoon of chopped cilantro
1/2 cup of chopped red bell pepper
1 teaspoon salt

Remove the stem of the green bell peppers and clear the seeds from inside.
Cook the potatoes.  While the potatoes are cooking, microwave the chopped red bell peppers and chilies for one minute with 1 teaspoon of oil.

After the potatoes are cooked allow it to cool and remove the skin.  Mash the potatoes with the red bell peppers, chilies and salt.

Stuff the green bell peppers with the potato mixture.

Broil the stuffed peppers on high  on top rack of the oven closest to the heating coil without touching the coil, for  a total of 15 minutes, in between turn it over once until the bell pepper skin has turned dark.

Serve for lunch or dinner with rice or chapati.  Bell pepper is also called capsicum.  They come in a variety of colors.  The pockets in bell peppers lend itself for easy stuffing.

Fried Okra

1 lbs of fresh green okra washed and cut into 1 inch pieces
6 tablespoon of oil
1/2 teaspoon of salt

Heat a pan add oil and okra.  When the okra starts to sizzle stir cover and cook for about 2 minutes.
Remove the cover and stirring occasionally cook for another 5 to 7 minutes.  Add salt mix thoroughly and turn the heat off.
Serves 2.