Lemon Rice

For Instructions click on the picture above:

Ingredients:
3 cups cooked rice (1 cup raw basmati rice)
3 tablespoon oil
1/2 teaspoon of mustard seeds
2 teaspoon of channa dal
2 teaspoon of urad dal
1 cup shredded carrots
4 dry red chili or according to taste
1/4 teaspoon of asafoetida
1/2 teaspoon turmeric powder
1/2 cup of roasted peanuts
1 teaspoon of salt
1 tablespoon of lemon juice or to taste
Few curry leaves fresh or dry optional

Preparation: Heat oil in a pan add mustard seeds urad dal, channa dal, when the mustard seeds pop add the shredded carrots and curry leaves and saute and cook for a minute add the peanuts, turmeric powder and asafoetida mix add cooked rice, mix, add salt mix, turn the heat off add lemon juice and serve.  

Serves 4 to 6.

Tangy and salty, some folks crave for this dish.  It is a great way to use up leftover rice.  It takes only a few minutes to make.

Olan Recipe

Ingredients: 
5 cups chopped winter melon (26 oz or 750 gms)also called ash gourd, kumbalangi, poosanikai
1/2 cup black eyes peas(also called lobia, karamani)
2 green chilies or to taste
3 tablespoon of warm coconut oil
1/2 cup coconut milk 
1/2 teaspoon salt or to taste
A few curry leaves
1 1/2 cup water

Preparation: Cook beans in one cup of water until it is soft but still retains it shape.  Takes 15 to 20 minutes.  The excess water will get absorbed.

While the beans are cooking prepare the winter melon.  Remove the skin and chop it into same size cubes.

Cook the winter melon with 1/2 cup water, green chilies and curry leaves until it is soft but retaining its shape.  Takes about 10 minutes.  When the winter melon is cooked add the cooked black eyed peas, salt, the warm coconut oil, coconut milk powder turn the heat off and serve.  Serves 4. 

This is a very tasty dish from Kerala and Tamil Nadu.  It is a favourite curry served during festivals and otherwise.

Apple Bread

Dry Ingredients:
2 cups all purpose flour
1/2 cup brown sugar
1 teaspoon nutmeg powder
1 teaspoon cinnamon powder
1 teaspoon ginger powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts
1/2 cup raisins

Wet Ingredients:
2 1/2 cups shredded apples
1/2 cup milk
1/2 cup oil
1 teaspoon vanilla

Preparation:  Mix flour, brown sugar, nutmeg, cinnamon, ginger, baking powder and baking soda.  Sift the ingredients in a stand mixer or by hand, if you are sifting by hand add the brown sugar after sifting.  To the sifted ingredients add the shredded apples, milk, oil and vanilla and mix.  Do not overmix.  Add walnuts and raisins and mix.
Pour the mixed ingredients into a loaf pan.

Bake at 350F or 177C, 40 to 45 minutes.

Lemon Chutney

Ingredients:
6 lemon (572 gms or 20.15 oz) - 2 1/2 cups after cookings and cutting
1 1/2 cups brown sugar

Seasoning:
2 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon methi seeds or fenugreek seeds
1 tablespoon chopped ginger
2 green chilies or to taste
1/2 teaspoon turmeric powder
1/2 teaspoon salt

Preparation: Wash and cook the lemon in boiling water for at least 5 minutes.
This removes some of the bitterness in the lemon and softens the skin.

Drain the water and cut the lemon into 4 pieces.  Remove and discard the seeds.

Grind the cut lemon with brown sugar coarsely.

Seasoning:  Heat a pan on medium heat with oil, add mustard seeds and fenugreek seeds, when the mustard seeds pop add the chopped ginger and green chilies, saute for about 30 seconds add turmeric powder turn the heat off  and add it to the ground lemon.  Add salt mix and store in a glass jar.

This will last in the refrigerator for at least 2 weeks.  Serve as a relish.  It goes well with almost any dish. 

Quinoa Adai

Ingredients:
1 cup quinoa
1 cup split urad dal with skin
2 green chilies or to taste
a bunch of cilantro leaves(dhania leaves) or use curry leaves
1/2 teaspoon asafoetida powder
1 teaspoon salt
2 tablespoon lemon juice or to taste
water and oil as needed

Preparation: Wash and soak the quinoa and and urad dal for one hour before grinding.

After it has been soaking for one hour grind it somewhat coarsely with cilantro leaves, green chilies to taste and lemon juice and water.
To the ground batter add salt and asafoetida mix.  The batter is now ready for make adais

Heat a griddle on medium heat, grease the surface and let it get hot.
Once hot pour a few scoops of batter on the surface and spread it around.  Surround the edges with a little oil and let it cook until the edges loosen. When the edges loosen turn it over and let it cook on the other side.  You can make the adai plain or put some topping.  Suitable toppings are shredded carrots, bell pepper, onion, ginger.

When both sides cooked the indication it will turn brown, remove from heat and serve.  Serve with pickles or chutney.
Serves 4.

Adai parboiled rice

Ingredients:
3 cups parboiled rice
1/2 cup split urad dal with skin
1/2 cup toor dal
1/4 cup channa dal
Green chiles to taste
1 teaspoon salt or to taste
1/2 teaspoon of asafoetida powder (also called hing or perungayam)
Water as needed
Sesame oil as needed (also called til ka tel or nalla ennai) you can use any oil or ghee

Preparation:  Soak rice for at least 8 hours or overnight.  Grind with green chillies, curry leaves and water.  Grind to a coarse batter.

Soak the dals together one hour before grinding.  Grind to a coarse batter.

Mix the ground rice and dals together.  Add salt, asafoetida and mix it thoroughly into the batter.  The batter is now ready to make adais.

To make the adais.  Heat a griddle on medium heat and wait for it to warm up.  Grease the surface of the griddle with some oil.  For best results use the Indian variety sesame oil.

When the griddle is hot, take a few scoops of batter and with a spoon spread it evenly around the surface of the griddle making a round shape.  Spread a few drops of oil around the edge and a few in the middle.  Wait for the adai to cook.  When the edges start to loosen turn it over and let it cook on the other side.  Apply a few drops of oil to the other side.  When you see it turning brown on both sides the adai it ready to come out and to be served.

The batter will last for 4 to 5 days if kept in the refrigerator.  As the batter gets older it becomes more sour, making it more tasty.

Serves 6.

You can serve adais for snack, breakfast or appetiser.  This is a very filling dish.  If you are serving it for appetiser make the adais smaller.  Serve adais with chutney, pachadi or avial.  Sweet chutneys go really well.

Sweet Potato and Blueberry Pie

Ingredients:
1 lbs sweet potato (469 gm)
1/2 cup milk
1/4 cup brown sugar
1/4 cup olive oil
1/4 cup cornstarch
1 tablespoon orange and lemon zest combined
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup frozen blueberry
1 10" pie crust

Preparation:  Cook the sweet potato in water until they are soft inside.  Let it cool to room temperature and peel it and discard the peel, mash the inside.

To a bowl with the mashed sweet potato add milk, brown sugar, oil, corn starch, orange and lemon zest, cinnamon powder, nutmeg powder, salt and vanilla, mix all of the ingredients and make a smooth paste which is lump free.

To a 10" pie crust line the bottom with the frozen blueberry, distribute the filling evenly over the top.

Bake at 350 degrees fahrenheit or 177 celsius for 1 hour.  Adjust the cooking time to your own oven.

Serve topped with ice cream or whipped cream.

Nei Appam

Watch in you tube here: http://youtu.be/DV9DC4wwhfo

Ingredients:
1 cup rice flour
3/4 cup jaggery you can adjust this more or less according to taste (jaggery is also called gud or vellum)
1/4 cup mashed banana
1/4 cup sliced coconut bits
1/2 teaspoon crushed cardamom seeds
ghee or clarified butter as needed
water as needed

Preparation:  Heat a pan on medium heat with 1/4 cup of water add the jaggery and cook until the jaggery has melted.  Turn the heat off and let it cool to room temperature.  Sometimes the jaggery has small stones in it, in that case you will have to strain it through a clean cloth.

After the jaggery has cooled to room temperature add the rice powder and mix, add the mashed banana and mix add water as needed to make a flowing batter which is lump free.  Add the coconut bits and crushed cardamom seeds mix.  Keep it aside.

Heat a paniyaram pan on medium heat.  Add about 1/2 a teaspoon of ghee into the moulds and let the pan warm up.  When the pan is warm, fill the moulds with the prepared batter reduce the heat to low and let it cook until the sides loosen.  When the sides loosen turn it around and let it cook on the other side.  Check to see if it is cooked by inserting a skewer in the middle, if it comes out clean it is cooked and is ready to come out.

This dish originates from Kerala.  This is one of the dishes that is prepared to celebrate Karthigai Deepam.  

Ridge Gourd, Turai or Peerkangai Thogayal or Chutney

Ingredients to prepare ridge gourd:
2 1/2 cup ridge gourd peeled (350 gm)
1 tablespoon oil
1/2 salt

Ingredients for grinding:
1 teaspoon oil
1 tablespoon urad dal
1 tablespoon channa dal
4 red chilies or to taste
a pinch of asafoetida
a few curry leaves (or use cilantro leaves or dhania leaves)
1/4 cup grated coconut
1 teaspoon tamarind concentrate
1/2 teaspoon salt or to taste
a small piece of jaggery (1/2 teaspoon)

Seasoning Ingredients:
1 teaspoon oil
1/4 teaspoon mustard seeds
1/2 teaspoon urad dal



Preparation:  Wash and discard the skin of the ridge gourd.  Chop the ridge gourd flesh into smaller bits.  Heat a pan with one tablespoon of oil add the chopped ridge gourd and cook until the water contained in it has evaporated.  Keep it aside.

Prepare the dal for grinding:
To a pan on medium heat with one teaspoon of oil add urad dal, channa dal and red chilies and saute until the dals have turned brown and a wonderful aroma is given out.  Turn the heat off add a pinch of asafoetida and curry leaves mix and let it cool.

When it is cool grind it to a powder.  After the dal has been ground to it add the cooked ridge gourd, grated coconut, tamarind, salt and a piece of jaggery and grind the mixture to a smooth paste.

To Season:
Heat a pan with 1 teaspoon of oil, add mustard seeds, urad dal and whole red chili.  When the mustard seeds pop add it to the thogayal and serve.

Serves 2.  Serve as a side with rice or chapati.  It can also be served with dosa, idli or rice.  It can be used as a chutney.

This is my mother's recipe my brother remembered it and passed it on to me.  It used to be so delicious when she made it.

Cracked Wheat Puliogare

Ingredients:
1 cup cracked wheat (Tuta Genhun, Gothum rava)
2 cups water or as needed
3 tablespoon sesame oil (also called til oil or nalla ennai)
1/2 teaspoon mustard seeds
2 teaspoon channa dal
4 whole red chilies or to taste
1/4 cup roasted and unsalted peanuts
1 teaspoon dry methi leaves (kasoori methi)
a few curry leaves or cilantro leaves
1/2 teaspoon turmeric powder
1 pinch of asafoetida
1/4 cup water
1 teaspoon salt
2 tablespoon tamarind concentrate
1/2 cup grated carrots

Preparation:Heat a pan with water add the cracked wheat and cook until it has become soft and cooked.  Takes about 15 minutes.  After it is cooked keep it aside to cool for about 10 minutes.

To Season: Heat a pan with 3 tablespoon of oil, add mustard seeds, channa dal and whole red chilies and wait for the mustard seed to pop.  When the mustard seeds pop add the turmeric powder, asafoetida, dry methi leaves and curry leaves saute for a few seconds, add water and salt and let the water come to a boil.  When the water starts boiling add the cooked cracked wheat mix thoroughly and serve.  As a option you can add grated carrots at the end.

Puliogare is normally made with rice.  This recipe has be adapted to use cracked wheat.

Serves 4.  Serve as a side dish.  Goes well with chutney, raita, pachadi.

Coconut Burfi

Ingredients:
2 cups fresh grated coconut
1 cup whole milk
1 cup raw sugar (or white sugar)
2 tablespoon milk powder
3 drops rose flavouring
1/2 teaspoon crushed cardamom seeds

Preparation:
To a pan on medium heat with one cup of milk add sugar and cook until the sugar has melted.  When the sugar has melted add the milk powder.  Mix and remove the milk powder lumps that form as much as possible.  It is ok if a few small lumps remain.  Add the grated coconut and stir and cook until all of the liquid has evaporated and the contents leave the side of the pan and form a mass in the middle.
Takes about 15 to 20 minutes.  Turn the heat off add the rose flavor and crushed cardamom seed mix well and pour the contents onto a greased plate, flatten the top surface.  When it cool cut it into squares and serve.

Cabbage Curry

Ingredients:
1.76 lbs ( 806 gms) head of cabbage approx 6 cups
3 tablespoon coconut oil or use any oil
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 cup roasted and unsalted peanuts
1 1/2 tablespoon dry grated coconut (or use fresh grated coconut)
2 green chilies or to taste
a few chopped cilantro leaves (also called hara dhania)
1/2 teaspoon salt or to taste

Preparation:
Discard the outer leaves of the cabbage.  Wash the head and shred it and keep it aside.

Heat a pan on medium heat with oil.  Add the mustard seeds and cumin seeds and wait for the mustard seeds to pop.  When the mustard seeds pop add the peanuts and grated coconut, saute it for a few seconds, add the green chilies and the shredded cabbage mix add chopped cilantro leaves and turmeric powder mix cover and cook for 5 minutes.  During the five minutes remove the cover and stir the contents a couple of times so that it does not stick to the bottom and burn.

After it has been cooking for five minutes remove the cover and cook open for 3 to 4 minutes, check to see if the cabbage is cooked.  For it to taste good it should be slightly crunchy.  Add salt mix, cook for a minute, turn the heat of and cabbage curry is ready.

Serve as a side dish.  Serves 4.

Black Eyed peas Sundal

Ingredients:
1 cup Black eyed peas (also called lobia or karamani)
2 1/2 cup water or as required
1 tablespoon oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
a pinch of asafoetida
2 chopped green chilies or to taste
 chopped cilantro leaves or curry leaves
1/4 cup grated coconut
1 tablespoon lemon juice

Preparation:
Wash the black eyed peas in water rinse and cook it on medium heat.  It takes about 20 minutes to cook.  When cooked the black eyed peas should be soft yet retain its shape.  After it is cooked add salt to taste cook for a minute and keep it aside.

Seasoning:  To a pan on medium heat add 1 tablespoon of oil, to it add the mustard seeds and urad dal and wait for the mustard seeds to pop.  When the mustard seed pop add a pinch of asafoetida, chopped green chilies, cilantro leaves, grated coconut and saute it for 30 seconds, add the cooked black eyed peas mix and cook until all of the water has evaporated.  Turn the heat off add a tablespoon of fresh squeezed lemon juice and serve.

Serves 4.

Buckwheat Flour Vada

Ingredients:
1 cup buckwheat flour also called kuttu ki atta (135gm)
1/2 teaspoon ajwain seeds (also called carom seed)
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1 cup milk
1 chopped green chili or to taste
A few chopped cilantro leaves (hara dhania or use curry leaves)
2 tablespoon shredded carrot

Preparation:
To the buckwheat flour add ajwain seeds, cumin seeds and salt, mix and slowly add milk at room temperature and mix thoroughly remove the lumps.  After the lumps have been removed add the green chili, cilantro leaves and shredded carrots and mix.  Set aside for five minutes.

Heat a pan with oil on medium heat.  Test to see if the oil is hot enough by dropping a little bit of batter into the oil, if the batter floats up right away it is hot enough, you can start making the vadas.

To make to vadas drop a scoop of batter gently into the hot oil and let it cook for a few minutes after which turn it and let it cook on the other side.  The oil should be at medium heat, if it is too hot the outside of the vadas will be overcooked and the inside will be raw.  Cook on medium heat until the sizzling has come down at which point it can be removed from the oil.

Serve warm with yogurt or chutney.  Serves 4.

Stuffed Mushroom

Ingredients:
2 portabella mushroom
2 tablespoon olive oil
1/2 cup small chopped red bell pepper
1 teaspoon Italian spice
6 tablespoon bottled pizza sauce
1 teaspoon minced garlic
1/4 cup chopped olives
Mozzarella cheese as per preference

Prepare the mushroom:  Turn the mushrooms over, remove and discard the gills with a teaspoon.  Remove the stalk, chop it into small bits.  The stalk will be used as topping.  Rinse and pat dry the mushroom.  

Prepare the sauce:  Heat a pan with 2 tablespoon of oil.  Add the chopped bell pepper and the chopped stalk, saute for a few seconds, add the Italian spice cover and cook for five minutes.  After 5 minutes while the pan is still hot add the minced garlic, mix cover and let it cool.  When cool add the pizza sauce and mix

In the cavity of the mushroom spread the sauce mixture that was prepared above.  Next spread some mozzarella cheese over the sauce as per preference.  Spread some olives over the mozzarella cheese

This was baked at 375 degrees fahrenheit or 190 celsius for 15 minutes.  Adjust the baking time to your own oven. 

Serves 2

Vegan Patties - Swiss chard and black beans

1 bunch swiss chard
1 can black beans, rinsed and drained
3 tablespoon oil
2 chopped green chili or to taste
some chopped cilantro leaves
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon curry powder
1/2 teaspoon salt or to taste
1/2 cup panko bread crumbs
1 tablespoon lemon juice

To cook patties 2 tablespoon oil

Wash and rinse the swiss chard.  Cut the leaves into small bits, discard the stalk.  
To a pan on medium heat with 3 tablespoon of oil add the chopped green chilies and saute it for about 30 seconds.  Add the cumin powder and coriander powder and saute for 10 seconds, add the chopped swiss chard and the chopped cilantro leaves cover and cook.  After it has been cooking for 3 minutes add the onion powder, garlic powder, curry powder and salt to taste, mix it and add the black beans, mix cover and cook.  After it has been cooking for 2 minutes add the panko bread crumbs and mix and with the backside of the spatula crush the black beans so that the swiss chard and black beans form a mass.  Let it cool to touch after which the patties can be shaped.  Before shaping the patties add the lemon juice and mix.

To shape the patties.  Take a handful of the swiss chard and beans mix, and shape them in flat rounds.

To fry:  To a pan on medium heat with 2 tablespoon oil grease the pan and put the patties on it and fry on both sides.
Serve as a side dish or meal with pita bread, chapati or bread. 

makes 5 patties

Ginger Chutney

Ingredients:
1 cup peeled and chopped ginger
1 cup water
2 tablespoon oil
1/4 teaspoon fenugreek seeds or methi seeds
4 red chilies or to taste

1/4 cup jaggery
1/2 teaspoon salt
1/2 teaspoon turmeric powder

For Seasoning:
Oil
1/4 teaspoon mustard seeds
1/2 teaspoon urad dal

Method:
Peel and chop the ginger into small size.
Heat a pan on medium heat with 2 tablespoon of oil, add the fenugreek seeds and whole red chilies and wait for the fenugreek seeds to darken.  The fenugreek seeds tend to darken very quickly.  When they darken add the chopped ginger, turmeric powder and water.  Cook covered until the ginger has become soft and cooked.  Add the jaggery and cook until the jaggery has melted.  After the jaggery has melted let it cool.  When cool grind it to a slightly coarse paste.

To season:
Heat a pan on medium heat 2 teaspoon of oil add mustard seeds and urad dal.  When the mustard seeds pop add it to the chutney.

Serves 2.

Pesarat

Ingredients:
2 cups whole moong dal

1/4 cup rice
1 teaspoon cumin seeds
1 tablespoon chopped ginger
4 green chilies or to taste
1 teaspoon salt or to taste

For Topping: 
Shredded carrots
Sliced onions
chopped cilantro leaves
or your choice of topping

Wash and soak the whole moong dal overnight or for at least for 8 hours before grinding.

After it has been soaked, drain the water out and grind the dal.
Since the amount to grind was large, it was divided and ground in 2 batches.  The first batch was ground with green chili, ginger, cumin seeds to a smooth paste of medium spreadable consistency.  The 2nd batch was ground with just water.  After grinding mix the 2 ground dal batches add salt to taste to the batter mix and the pesarattu is ready to be prepared.

To prepare the pesarattu heat a griddle apply about a teaspoon of oil over it and spread it around.  Take a scoop of batter and spread it over the griddle in a round fashion.  Spread the shredded carrots, sliced onion and chopped cilantro leaves over the spread batter.
Apply a little oil to surround the batter.  Let it cook until the edges start to loosen.  When the edges have loosened turn the pesarattu over and cook on the other side.  When the batter turns reddish brown on both sides it is cooked and can come out to be served.
Serves 4.

I

Whole Mung Dal Tadka

Ingredients:
3/4 cup whole mung dal
2 1/2 cups of water or enough to cook the dal
1 cup chopped tomato
1 cup chopped onion(half for grinding and the other half for saute)
2 green chili or to taste
1 tablespoon chopped ginger
3 cloves of garlic
1/4 teaspoon fenugreek seeds or methi seeds
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder to taste
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon garam masala
3 tablespoon oil
1/2 teaspoon cumin seeds
1/2 cup whole milk or water
1 teaspoon salt or to taste
1 tablespoon fresh squeezed lemon juice

Wash and cook the whole mung dal in water.  Add water as necessary for the dal to cook.  It takes 25 to 30 minutes for the dal to cook.  You can also cook the dal in a pressure cooker.

While the dal is cooking prepare the spices for grinding.

Grind the chopped tomato, half the chopped onion, ginger, green chili, garlic, fenugreek seeds and some water and grind it to a smooth paste.  Keep it aside and prepare the gravy.

Heat a pan on medium heat with oil.  Add the cumin seeds and wait for it to sizzle.  When the cumin seeds sizzle add the chopped onions and saute until it is light brown.  When the onions have turned light brown add the turmeric powder, red chili powder, cumin powder, coriander powder saute it for 10 seconds after each addition.  Add garam masala and saute it for 10 seconds.  Add the ground spices, mix and cook covered for 5 minutes.  While it is cooking stir the contents so that it does not sick to the bottom of the pan.  After 5 minutes add the dal and cook for 5 minutes.  Next add the milk  and cook until everything comes to a good boil. Add salt, cilantro leaves and lemon juice, mix, let it cook for a minute and turn the heat off.
Serves 4.

Mushroom Korma

Ingredients:
4 cups chopped mushroom
4 cups chopped cauliflower

Spices for sauteing:
2 tablespoon coriander seeds
2 tablespoon cashew nuts
3 red chilies or to taste
7 whole cloves
2" cinnamon stick
2 tablespoon grated coconut
1 tablespoon oil
Saute the above ingredients in oil.  Until they are brown a wonderful aroma is given out.  

Grind the sauteed ingredients with:
1 cup chopped onion
1 cup chopped tomato
1 teaspoon fennel seeds
1/2 teaspoon poppy seeds
and a little water

Seasoning 
1/2 teaspoon mustard seeds
1 teaspoon fennel seeds
3 tablespoon oil
1/2 teaspoon salt or to taste

To a pan on medium heat with 3 tablespoon of oil add the mustard seeds and fennel seeds.  When the mustard seeds pop add the chopped mushroom and cauliflower mix, cover and cook for 5 minutes.  After five minutes remove the cover, add the salt mix and cook for 2 minutes.  After 2 minutes add the ground spices cover and cook for 5 to 7 minutes or until the vegetables are cooked.

Serves 4.  Serve with chapati, naan or pulao

Kozhukattai Ulundu

To make ulundu or urad dal filling:
Ingredients:
1/2 cup urad dal
2 tablespoon channa dal
4 green chilies or to taste
1/2 teaspoon salt or to taste
1 tablespoon sesame oil (til oil or nala ennai)
1/2 teaspoon mustard seeds
a pinch of asafoetida
a few curry leaves

Wash and soak the dals for at least one hour.  After it has been soaked add some green chilies to taste and some salt and grind it to a smooth paste with very little water.  Pour the ground mass into a steamer tray and steam it for 20 minutes or so until the mass is cooked.  When a knife is inserted into the mass comes out clean it is cooked.  Let the urad dal mass cool after which cut it into small bits.

Next, heat a pan with 1 tablespoon of oil add mustard seeds to it.
When the mustard seeds pop add a pinch of asafoetida and the curry leaves and let it sizzle for few seconds next add the urad dal mass and mix everything and let it cool.  When it is cool divide it into 10 parts shaped into oval or oblong.

To Make Rice Flour covering:
Ingredients:
1 cup rice flour
1 1/4 cup water
2 teaspoon sesame oil( til oil or nala ennai)
1/4 teaspoon salt to taste.

Heat the water on medium heat with salt and sesame oil, when the water starts boiling add the rice flour and immediately start mixing and kneading the dough for at least 5 minutes until all of the lumps are removed and a smooth dough is formed.  Cover and let it cool, after which divide it into 10 parts.

To assemble the kozhukattai take one of the divided rice flour dough flatten it to a disc shape put the urad dal filling in the center and cover it by bringing the edge of the disc over to cover it.  Pinch the edges to seal it.  Making it look like a crescent shape.  Do the same with rest of the dough and filling.

Steam the assembled kozhukattai for 8 to 10 minutes or until it is done.

Kozhukattai Mothakam -Coconut and Jaggery

For Outer Covering:
Ingredients:
1 cup rice flour
1 1/4 cup water
2 teaspoon clarified butter or ghee
1 1/2 teaspoon sugar
1/4 teaspoon salt

Preparation:
For outer covering:  To a pan on medium heat add the water, sugar, clarified butter and salt and cook till it starts boiling.  When the water comes to a boil add the rice flour and mix quickly, till all of the water is absorbed.  While the rice dough is still hot it needs to be kneaded for at least five minutes until it is smooth.  Make sure there are no lumps.  Use a spatula to knead this dough it is very hot.  If needed add a little water to loosen the dough for kneading.  After it has been kneaded cover and let it cool after which it can be divided to make the kozhukattai.  

For Modakam filling:
Ingredients:
1 1/2 cup grated coconut
1/4 cup water
3/4 cup jaggery(gud or vellum)
1/2 teaspoon crushed cardamom seeds

Preparation:
To a pan on medium heat with about 1/4 cup of water, add the jaggery and cook until all of the jaggery has melted.  Add the grated coconut and mix.  Cook until the liquid has been absorbed and the filling has become somewhat solid.  Add the crushed cardamom seed and mix.  Turn the heat off and let it cool after which it is divided into the same number as the rice dough was divided.

To assemble the kozhukattai.  Take one of the divided rice dough, flatten it.  Put one of the divided coconut filling.  Cover the filling with the rice dough and shape it into a dome.

Steam the kozhukattai on a microwaveable steamer for 5 minutes.
Adjust the time it takes to cook to the power of your own microwave.
If it is over-cooked it will become hard.  These can also be cooked in a steamer for about 8 to 10 minutes.
Makes 9 kozhukattai


  

Sweet Aval

Ingredients:
2 cups aval thick variety (also called poha or flattened rice)
3 tablespoon ghee (or clarified butter)
2 tablespoon white sesame seed
1/2 cup grated coconut
1/2 cup jaggery (also called gud or  vellum)
1/2 teaspoon crushed cardamom seeds( also called elakai or elachi)
1/4 cup water


Rinse and drain the aval once.  Do not let it stand in the water or it will get soggy.
To a pan on medium heat with 3 tablespoon of ghee add the white sesame seeds and saute for a few seconds until it starts to sizzle and some of them start to turn brown, add the grated coconut and saute it until the coconut starts to turn light brown.
Next, add the jaggery and a little water to help melt the jaggery.
When the jaggery has all melted, add the rinsed and drained aval and the crushed cardamom seeds.
Mix thoroughly turn the heat off and serve.


Serves 4.  This dish is generally prepared for Janmashtami celebrations.  It can be served as dessert any time

Lettuce wrap

Prepare potato:
2 cups potato cut int thin long slices
Cook the potatoes in 2 tablespoon of oil add 1/4 teaspoon salt or to taste and keep it aside

Prepare Kidney beans (rajma):
1 (15 oz or 425 gms) can of kidney beans (dry weight 10 oz or 284 grams)
2 green chilies or to taste
1 cup chopped tomato
a few cilantro leaves (or dhania patta)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon chili powder or to taste
2 tablespoon of oil

To a pan on medium heat with 2 tablespoon of oil add the green chilies and wait for it to sizzle.  When the green chilies sizzles add the cumin powder and coriander powder saute it for 10 seconds add the chili powder and saute it for 10 seconds, add the chopped tomatoes and cilantro leaves  and cook for 5 minutes or until the tomatoes are cooked.  When the tomato is cooked add the rinsed and drained canned kidney beans add a pinch of salt cook for a minute and keep it aside.

Prepare carrots:
2 cups chopped carrots add about a tablespoon of lemon juice and salt to taste

Prepare mango: 2 cups chopped mango

To assemble the wrap, take a lettuce leaf, remove the stem, add the kidney beans, potato, mango and carrot according to choice, fold the leaf over and it is ready to eat.

Serves 4.

Sprouted Mung Beans

2 1/2 cups sprouted mung beans (290 gms or 10.20 oz)
3 tablespoon oil
1 cup chopped onions
2 chopped green chilies or to taste
1 1/2 teaspoon grated ginger

1/2 turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon fenugreek seeds (also called methi seeds)

1/2 cup grated coconut
2 whole red chilies or to taste
1 1/2 cups water or as needed
some chopped cilantro leaves
1 tablespoon of freshly squeezed lemon juice

To a pan on medium heat with oil add the chopped onions and saute it until it is light brown.
When the onions turn brown add the green chilies and the grated ginger and saute it for a few seconds, next add the turmeric powder, cumin powder and coriander powder and saute it for 10 seconds add the sprouted mung beans and one cup of water and cook until the mung beans become soft and cooked.  It takes 12 to 15 minutes for the sprouted mung beans to cook.

While it is cooking prepare the spices for grinding.  

To a pan on medium heat add the fenugreek seeds and toast it until it darkens.  Add the darkened fenugreek seeds to the grated coconut and red chilies and grind with some water to a slightly coarse paste.

After the sprouted mung beans are cooked to it, add the ground spices half cup of water salt and the chopped cilantro leaves.  Mix cover and cook for 5 minutes. After 5 minutes turn the heat off add the lemon juice mix and serve.

Serve as a side dish.  Serve with rice or chapati.  Serves 4.  

Peach cobbler

5 cups sliced peaches which is 5 to 7 whole peaches depending on the size 
1 cup water
1 cup turbinado sugar (can substitute with white sugar)
1 teaspoon fresh peeled and finely grated ginger
1/2 teaspoon cinnamon powder

Peel the peaches and discard the pit.  Slice the peaches.

Make syrup:
To a pan on medium heat with one cup of water add the sugar and let it melt.  When the sugar has melted add the peaches and the grated ginger cook for about 10 minutes, after 10 minutes add the cinnamon powder mix and keep it aside.

For crust:
1 1/2 cups self rising flour
1 cup turbinado sugar (can substitute with white sugar)
1 1/2 cups milk

Prepare the crust:  To a bowl with the self rising flour add sugar and mix.  Add the milk and form a batter.  Mix slowly till the sugar has melted

Prepare for baking:  1 stick butter or 8 tablespoon melted

To a 9" square baking pan first add the melted butter.

Next on top of the butter pour the flour batter and on top of the batter pour the peaches and syrup.  Do not mix these items.  They need to be added in the order of butter, batter and peaches with sugar syrup without mixing.

Bake at 350 degrees fahrenheit or 177 celsius for about 45 to 50 minutes or until it is done.  Adjust the baking time to the power of your own oven.

While baking the butter and flour batter covers the peaches to form a beautiful crust.

Summer time an abundance of peaches are available.  They are so sweet and delicious.  This old recipe effectively takes advantage of the delicious qualities of peaches.

Palak Paneer recipe

1 (500 gms) bunch fresh spinach 
7 oz (200 gms) of paneer or half block of purchased paneer 
5 tablespoon oil (2 tablespoon to fry the paneer and 3 tablespoon for the gravy)
1 cup chopped onion
2 green chilies or to taste
1 teaspoon minced ginger
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder or paprika to taste
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon minced garlic
1 3/4 cup whole milk (or 1/2 cup cream or evaporated milk)
a few chopped cilantro leaves (dhania patta)

Cut the paneer block into slices and lightly fry them on both sides.  Cut them into bite size pieces.

Wash and chop the spinach.  The spinach can be cut roughly since it is going to be ground later in the blender.

Heat a pan with oil, add the onions and saute it until it turns brown.  Add the green chilies and ginger and saute it for a about 30 seconds.  One after the other add, turmeric powder, red chili powder, cumin powder, coriander powder and garam masala, after adding each ingredient saute it for 10 seconds, lastly add the chopped garlic and saute it for 10 seconds.

Next add the spinach and cook until it is done takes about 8 to 10 minutes.
After the cooked spinach has cooled grind it with milk.  After grinding pour the contents back into the pan add salt and some chopped cilantro leaves and let the spinach gravy come to a boil.
When the spinach gravy has come to a boil add the prepared fried paneer slices and turn the heat off and serve.

This is a very popular dish.  Serve with paratha's or any grain.  Pulao goes really well with this dish.

Serves 4

Author: Mallika Viswanathan 
Category: Vegetarian Recipe

Pitlai

1 cup toor dal
3 to 4 cups water or enough for cooking
2 cups chopped bitter gourd (bitter gourd is also called bitter melon, pavakai,  karela or kayppayka)

For saute and grind:
2 tablespoon Coriander seeds
2 teaspoon channa dal
1 teaspoon urad dal
3 or 4 red chili or taste
1/4 cup shredded coconut
a few drops of oil

1/2 teaspoon turmeric powder
1 tablespoon tamarind concentrate
A small piece of jaggery (also called gud or vellum)

For seasoning:
1 teaspoon oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
3 whole red chili
a pinch of asafoetida

Wash and cook the toor dal in water on medium heat. 
While the dal is cooking prepare the spices and vegetable.

To prepare the spices, to a pan on medium heat add the coriander seeds, channa dal, urad dal and whole red chili to taste and saute it in a few drops of 
oil until it is golden brown and a wonderful aroma is given out when done, keep it aside.

Next saute the shredded coconut in a few drops of oil until it is brown add it to the sauteed spices above and grind it to a coarse paste with a little water.

Next prepare the bitter gourd.  Cut the gourd lengthwise in the middle, turn it  cut side down and cut it on the side.  If the seeds are ripe remove and discard it.  If it is not ripe it can be cooked.

After 30 minutes or so when the dal is cooked add the bitter gourd and cook it for 15 minutes or until the gourd is cooked.  When the gourd is cooked add the turmeric powder, tamarind concentrate, and the ground spices and salt cook for 5 minutes.  After 5 minutes add the jaggery cook for a minute turn the heat of and prepare for seasoning.

For seasoning heat a teaspoon of oil to it add 1/2 teaspoon of mustard seed, urad dal and whole red chili.  When the mustard seeds pop add a pinch of asafoetida and add the seasoning to the pitlai.

Serve with rice or any grain.
Serves 4.

This is a popular Tamil dish closely resembling sambar with a few variations.  My mother used to serve left over pitlai with dosa and idli.  Those of us who like bitter gourd enjoy pitlai. 

Author: Mallika Viswanathan

Grilled Fennel bulb and Vegetables

1 Fennel bulb
1 yellow zucchini
2 bell pepper one red and one green
1 medium size onion
15 to 16 cherry tomato
5 garlic pods
5 tablespoon olive oil

Prepare the fennel bulb by removing the top stalks.  Next, cut and discard about 1/4" of the bottom.  Remove and discard the out peel of the bulb which is very scaly.  Cut rest of the bulb into length wise slices.

Cut the zucchini, bell pepper and onions as shown in the video.

Take a ribbed skillet, dribble about 5 tablespoon olive oil in it.  On high heat start to grill the chopped fennel on both sides.  Next grill the zucchini, bell pepper, onion and garlic.  Keep the grilled garlic separate and chop it into smaller bits when cool.  Next grill the cherry tomato.  The vegetables need to be grilled so that they are some what crunchy.  Once the skillet is hot each vegetable takes about 5 minutes for cooking.

Place the grilled vegetables on a plate.

To a pan on medium heat add 1 teaspoon of fennel seeds and toast it until it darkens, when done add it to the grilled vegetable.

Other items to add to the grilled vegetables:
1/2 teaspoon paprika or chili powder to taste
1/2 teaspoon black pepper
1/2 teaspoon salt or to taste
A few chopped fennel fronds
1 tablespoon lemon juice

Mix everything and serve.

Serves 4.

Quinoa and Bell Pepper

1 cup quinoa
2 cups chopped bell peppers (assorted colors)
1 bunch green onion
3 tablespoons oil
1/2 teaspoon cumin seeds
2 cups or enough water to cook the quinoa
1/2 teaspoon of salt or to taste dissolved in a little water

Heat a pan with 2 cups of water, add the washed quinoa to it and cook it until it is done.  Takes about 15 to 20 minutes.

While the quinoa is cooking prepare the vegetables.

Use half of three bell peppers of different colors.  Wash and chop them into same size to yield 2 cups.

Wash and chop the green onions.

Heat a pan with 3 tablespoon of oil.  Add the cumin seeds and wait for it to sizzle.  When the cumin seeds sizzle add the chopped green onions and saute it until it starts to turn brown.  Add the chopped green peppers cover and cook for 5 to 6 minutes or until the green peppers are some what cooked but retain some crunchiness.  Add the cooked quinoa, mix,  add salt to taste dissolved in some water.  Mix and serve.

Serves 4.

Spinach and Tofu

8 oz firm tofu
2 tablespoon oil
1/2 teaspoon chili powder or paprika
1/2 teaspoon black pepper or to taste
1/4 teaspoon of salt or to taste
12 oz baby spinach or use fresh bunch of spinach
2 tablespoon of oil
1/2 teaspoon cumin seeds
1 teaspoon curry powder
1/2 teaspoon salt or to taste

Cut the tofu into strips and lightly fry it on both sides until it is golden brown.
When it is cool cut them into thin strips.  Add some paprika, black pepper, and salt to taste and mix it into the tofu.

Wash and cut the spinach.  To a pan on medium heat add two tablespoon of oil and 1/2 teaspoon of cumin seeds and heat it until the cumin seeds start to sizzle.  When the cumin seeds starts to sizzle add the chopped spinach and cook it uncovered until the water in the spinach evaporates, takes about 5 minutes.  Add salt to taste and curry powder and cook for another 5 minutes until the spinach is dry.  Add the prepared tofu, mix and turn the heat off.

Serves as a side dish with any grain or flat bread like chapati.  I like to make a wrap out of it for take out.  Serves 4

Onion Pakoda

2 cups chopped onion
1 teaspoon of salt
1 tablespoon of minced ginger
2 green chili or as per taste
some chopped cilantro leaves
1/4 cup cashew
2 tablespoon of clarified butter
1 teaspoon red chili powder
3 cups chick pea flour (also called besan or kadala mavu)

To the chopped onion add salt and mix, and allow it to stand covered for about 1/2 hour for it to wilt.  

After standing for about half hour add ginger, green chili, cilantro leaves, clarified butter, red chili powder and  mix add the chick peas flour and with a little water form a soft dough.  When the batter is ready start deep frying the pakodas.

To fry the pakodas, heat some oil on medium heat.  Test to see if the oil is hot enough by dropping a little bit of batter, if it comes up right away it is hot enough.  Take a little bit of the batter and drop them into the oil.  The oil should be medium heat.  If it is too hot the outside of the pakoda will burn and the inside will not cook.  While frying turn the pakodas over so that they are evenly fried all over.  When they have become golden brown and the sizzling has come down, remove them and serve.  Serve with cilantro or tamarind chutney.

Serves 4 

Bisi Bele Bath made with Steel Cut Oats

1 cup Toor dal  wash and cook in 3 cups of water.  While the dal is cooking, prepare the spices.

Spices for grinding:
1/4 cup coriander seeds
1/2 teaspoon whole black pepper
1/2 teaspoon fenugreek seeds

While the dal is cooking, first roast the coriander seeds, black pepper, fenugreek seeds in a little bit of sesame oil until a wonderful aroma is give out, do not allow it to burn, when done keep it aside.

5 cloves
4 1" stick cinnamon
5 whole red chili or to taste

Next roast the cloves, cinnamon and red chili in little bit of sesame oil or til oil till it darkens and a nice aroma is given out, do not allow it to burn.  Add it to the above roasted ingredients. 

Add 1/2 cup shredded dry coconut (can substitute with fresh shredded coconut) to the roasted ingredients.

Grind all of the roasted ingredients with the coconut and some water to a smooth paste.

Other ingredients:

1 cup steel cut oats
3 cups water or enough for preparation
1 cup each of chopped butternut squash, chayote squash and carrot (total 3 cups)
1/2 cup frozen peas
1 teaspoon turmeric powder
1 1/2 tablespoon tamarind concentrate
a pinch of asafoetida
1 teaspoon salt or to taste
1 tablespoon jaggery


When the dal is about ninety percent cooked takes about 35 to 40 minutes add the vegetables and oats and cook for 20 minutes or until the vegetables and oats are cooked.  Next add the ground spices paste, turmeric powder, asafoetida, salt and jaggery and cook for 5 to 7 minutes until all is mixed and done

For tempering
1 tablespoon sesame oil or til oil (or use ghee)
1 teaspoon mustard seeds
2 teaspoon channa dal
1/2 teaspoon fenugreek seeds
1/4 cup roasted peanuts
1/4 cup of clarified butter or ghee

Heat the sesame oil, add mustard seeds, channa dal and fenugreek seeds.
When the mustard seed pop add it to the bisi bele.  Slightly roast the peanuts add it to the bisi bele mix, add the clarified butter to the bisi bele mix and serve.  Serves 6

Serve as a main item with with pachadi, any curry and chips.

Originally from the State of Karnataka, this is a very popular gourmet dish that is served at parties and big events.  It is made with rice instead of steel cut oats.

Black eyed peas in Tomato Gravy

1 cup frozen black eyed peas (also called lobia in Hindi and Karamani in Tamil)
1 cup water or enough for the black eyed peas to cook
3 tablespoon oil
2 chopped green chili or to taste 
1 teaspoon grated ginger
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 1/2 cup chopped tomato or 1 large tomato
some chopped cilantro leaves 
1 teaspoon curry powder
1/2 teaspoon salt or to taste
1 tablespoon fresh squeezed lemon juice

To a pan on medium heat with one cup of water add the frozen black eyed peas and cook for 10 to 15 minutes until it is cooked.  Keep it aside.  If you like you can cook the black eyed peas in a pressure cooker.

To a pan on medium heat add oil and saute the green chili and ginger for about 30 seconds add turmeric powder, cumin powder and coriander powder, and saute for an additional 10 seconds add chopped tomato cover and cook for 5 minutes.  Add the chopped cilantro leaves, curry powder, salt to taste and the cooked black eyed peas, cover and cook for another 5 minutes, after which turn the heat off.  Add fresh squeezed lemon juice and serve.

Serves 2.  Serve with any grain, or flat bread.

You can substitute frozen black eyed peas with dried black eyed peas.  It will take longer to cook.

Upma Kozhukattai or Pidi Kozhukattai

Ingredients:
1 cup idli rava or cream of rice lightly roasted
1/4 cup toor dal
1 tablespoon channa dal
1 tablespoon urad dal
2 tablespoon oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
a pinch of asafoetida
2 small chopped green chilis or to taste
a few curry leaves
1/4 cup shredded coconut
2 cups water

Preparation:  Rinse and soak toor dal, channa dal and urad dal for 1 to 1 1/2 hours before grinding.  After 1 hour grind the dals with very little water to a coarse paste.

Heat 2 tablespoon of oil.  To it add mustard seeds and urad dal.  When the mustard seeds pop add the chopped green chili, curry leaves, asafoetida and saute for few seconds add water cover and let the water come to a boil.  When the water has come to a boil add the grated coconut and the ground dal and cook for about 3 to 4 minutes after which add the lightly roasted idli rava or cream of rice.  Stir and cook until the mixture pulls away from the side of the pan and forms a mass in the center.  Cover and allow the mass to cool.  After it is cool make small oval shaped dumplings as shown in the video (if needed lightly grease your palms with a little oil)  and steam the kozukattai for a total of 4 minutes in a microwaveable steamer, in between the cooking turn the kozukattai over once to cook on the other side.  Do not over cook or it will become hard.

If you like you can cook it in a regular steamer.

Serve with sambar or chutney.  Makes 12 to 16 kozukattai.  Serves 4.  Serve as a snack or for breakfast.