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.