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