Oats-Rava-Semiya Idli

These idlis have a nice texture, and are flavorful wholesome. Try substituting the carrots and peas with different finely shredded vegetables like cabbage and zucchini. Serve with your favorite chutney.

1/2 cup rava (cream of wheat)
1/2 cup roasted semiya (thin vermicelli)
1/2 cup quick oats
1/3 to 1/2 cup yogurt
4 tsp oil
1-1/2 tsp salt
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds1/2 a small red chilli, torn into shreds
1 tblsp broken cashewnuts
1 tblsp finely grated ginger (or 1/2 tsp ginger powder)
1 green chilli, thinly sliced
1/4 tsp asafetida (hing)
3 curry leaves, torn into small pieces
a few sprigs of coriander leaves (stemmed,washed and chopped)
1/2 cup frozen green peas
1/2 cup grated carrots

1. Dry roast the rava and oats together till lightly brown and fragrant.

2. Combine the above two ingredients with the semiya, salt and turmeric in a bowl.

3. Whip the yogurt with some water into a liquid, and mix thoroughly with the ingredients in the bowl.

4. Heat oil in a small skillet. Add the cashews, mustard, cumin and red chilli. When the nuts turn light brown, add peas, hing, green chillies and curry leaves. Sautee for a couple of minutes until peas are heated through.

5. Remove from heat. Add carrots and coriander. Mix with the remaining ingredients in bowl. The mixture should be thick, but "spoonable". Dilute with a little water if necessary.

6. Oil idli plates. Pour a ladleful of the mix in each depression. Steam for 10 to 12 minutes (after the  steam builds up).

Makes a dozen idlis.








 

Shredded Mango Pickle

3 large unripe mangos
1/3 cup sesame or canola oil
3 tsp salt
2 - 3 tsp red chilli powder
1/2 tsp asafetida (hing)
1 tsp fenugreek powder (metbi)
1/2 tsp mustard seeds

1. Peel, core and shred/grate the mangos into a bowl.
2. Mix all the spices with the shrredded mangos (except the mustard).
3. Heat oil in a heavy pan; add the mustard seeds; when they splutter, add the mangos.
4. Cook on low heat until soft, and oil begins to seep through, stirring enough to prevent browning and sticking to the pan.
5. When cool, transfer to a clean, dry, airtight glass or plastic jar.

Note: it is traditional to use a lot of salt as well as oil to completely submerge the pickle. However, this is not necessary when refrigerating and using it within 2 - 3 months.

Try using light olive oil (without a strong flavor), or grapeseed oil in pickles.

Pearl Couscous Recipes

Mediterranean (or Israeli couscous as it is sometimes called) can be substituted for rice, pasta or sabudana. Cook according to package directions and use in your favorite recipes. The whole wheat kind is an especially tasty and healthy alternative.

For an Indian style dish, use the "semiya kichadi" recipe posted on this blog, including the peanut-spice powder. For an Italian twist, try the "pasta primavera" recipe with pesto. Experiment substituting pearl couscous in other rice or pasta recipes - Bon appetit!

Carrot-Tomato Soup

This aromatic broth with spinach and garlic is a great appetizer, or perfect accompaniment to a light meal consisting of salad and a slice of whole grain bread. I like it on the thin side - for a thicker soup, increase the quantity of carrot and tomato.

1 large carrot (peeled, cut and cooked)
1 medium tomato, quartered
A few pods garlic, sliced or chopped
2 cups baby spinach leaves, washed
1 medium green or yellow squash, cut into large dice
1 tblsp olive oil
1 tsp ginger powder (or 1 tblsp fresh grated ginger)
1/2 tsp turmeric powder
A dash of Meditterranean or Italian spice mix
A few red pepper flakes (use sparingly)
Salt and freshly ground black pepper to taste

Blend the carrot and tomato to a purée. (If using fresh ginger, add to the jar while blending).

In a medium pot, heat the oil, and sautée the garlic until brown. Add the spices and a cup of water. Simmer until fragrant, for 2 -3 minutes. Add the spinach and squash; cook until tender.

Add the puréed vegetables, thinning with water if needed. Bring to a boil, and let it simmer for a couple of minutes. Serve hot.

Tip for flavored rotis

To add a flavorful zing to rotis and other flatbreads:

Mix a tablespoon or two of any chutney to the dough while kneading. The chutneys posted on this blog (green pepper, onion, red pepper or mint-coriander) work well!

Vegetable Hariyali

This veggie curry in a green sauce base is as vitamin-enriched as it is yummy! Serve it with rice, quinoa and flatbreads.

2 - 3 cups assorted cut-up vegetables
2 cups fresh spinach, washed
A handful of mint and coriander leaves, washed
1 tblsp cashew nuts
1 tblsp grated fresh ginger
1 tblsp chopped garlic (optional)
1 green chilli
1 red chilli, halved
1 tsp turmeric powder
2 tsp coriander-cumin powder
2 tsp salt
1 tblsp cooking oil

Heat oil in a saucepot; add garlic and fry until almost brown; add red chilli and ginger.

Add cut vegetables, salt, turmeric and corinder-cumin powder. Sautée for a couple of minutes. Add a cup of water and cook till almost done.

In another pan, bring some water to boil; add the spinach, green chilli and cashewnuts; cook till greens are almost tender. In the last couple of minutes of cooking, add the coriander and mint. Turn off the stove, and cool before pureeing in a blender.

Add the purée To the vegetables in the pot, and simmer for a few minutes.

To increase the creaminess, add more cashews. Substitute spinach with fenugreek greens (methi leaves).

Quinoa Pulao

Quinoa is a is an ancient grain high in protein and nutritive value. It can be used as a substitute for rice.

1 cup quinoa (rinsed using a fine mesh strainer)
1 cup fresh or frozen mixed vegetables
1 tblsp olive oil
1 tsp salt
1/2 to 1 tsp coriander-cumin powder
1/2 tsp garam masala or curry powder
A few red pepper flakes (optional) - use sparingly
1/2 tsp coarse-ground black pepper
1-1/2 cups water

Combine all ingredients and cook in an automatic rice cooker.

Alternately, bring water to a boil; add other ingredients, and cook covered on low heat until water is absorbed.

Recipe can be doubled or tripled if needed. Serve with any vegetable curry.

Tomato Jam

Here's another recipe with my mother's distinct stamp on it. In my younger days, this was my favorite to have with toasted bread. I remember being a slow and picky eater - getting ready for school was much faster when there was tomato jam around to eat with toast!

Amma used the tomato with the skin and the seeds for texture. If preferred, you can blanch the tomatoes to remove the skin, and/or de-seed them. I'm not sure how much sugar she used - I'm guessing the amount was equal or near equal to the quantity of tomatoes (1 cup of cut tomatoes = 3/4 to 1 cup of sugar). I do have to note that most tomatoes grown in India have a bit of tartness to them. If your local tomatoes are on the sweeter side, or if you like the jam less sugary, you can reduce the proportion of sugar.

4 large ripe tomatoes, cut into pieces (cut into larger pieces for a chunkier jam)
2 cups of sugar
1 tsp cardamom powder

Place the tomatoes and sugar in heavy pan on medium heat. When the mixture starts boiling, reduce heat to low. Cook until thick and syrupy. Turn off the heat, and stir in the cardamom powder.

Green Pepper Relish

குடமிளகாய் சட்னி

In remembrance of my mother's birthday (September 5th.), I'm posting a couple of recipes that were uniquely her creations (Green Pepper Relish and Tomato Jam). Many people borrowed these recipes from her and attempted them - however her magic touch could nvever be replicated. I have to figure out whether she ever wrote them down in her recipe book; in the meanwhile my versions are presented here.

4 large green peppers (capsicum), cored and cut into pieces - increase quantity if peppers are smaller

(The capsicum grown in India is pretty small compared to the western variety with a smaller core, so Amma used all of it, only removing the stem)

4 green chillies, slit in half lengthwise

Pulp extracted from a small ball of tamarind (after soaking in water for a half hour)

1-1/2 - 2 tsp salt

1/2 tsp asafetida (hing)

1/2 tsp turmeric powder

1 tsp coriander-cumin powder

1/2 tsp mustard seeds

1 dried red chilli

4 tblsp cooking oil

(I think Amma replaced the dried red chilli and coriander-cumin powder with a tsp of sambar or rasam powder).

Heat oil in a pan. Add mustard seeds and red chilli. When the seeds pop, add all the remaining ingredients and saute on medium high heat.

After a few minutes, add the tamarind pulp. Once the mixture starts boiling, reduce heat, and cook till the peppers are soft.

Gongura chutney/ pickle

OK, I admit it - I've been making one too many pickled chutneys in the last couple of weeks! When I found "gongura" leaves in the local Indian grocery store (a rare occurrence), I could not resist buying a large bunch. Gongura naturally has some sourness to it, which is why it is called "pulikkeerai"  (புளிக்கீரை).  There is no need to add tamarind to this chutney.

My mother's recipe was a bit different - she would chop the leaves finely, and saute them in oil with salt, chilli powder and hing. This time, however, I ground the leaves to a paste with dried red chillies.

1 very large bunch gongura leaves, stems removed and washed

8 - 10 dried red chillies

1 tblsp coriander seeds

1 tsp fenugreek sseds (methi)

1 tsp asafetida (hing)

1 tsp turmeric powder

2 tsp salt

4 - 6 tblsp sesame or canola oil

1/2 tsp mustard seeds

Grind all ingredients (except the oil and mustard) to a smooth paste in blender, adding water as necessary.

Heat oil in a sacepan. Add mustard seeds; when they pop, add the ground paste. Stir and simmer on low heat until thick, with the oil seeping through.

When cool, transfer to a dry container. Refrigerate, and use clean, dry spoon when dispensing. Keeps well for an extended period of time.

Mint-Coriander Chutney

As long as I'm on this chutney streak, I thought I'd blog a couple of more recipes... these "preserved" chutneys are very handy to have around, due to their versatility and flair in spicing up a variety of main dishes.

1 large bunch coriander leaves

1 large bunch mint leaves

1 small bunch curry leaves

4 - 6 green chillies, sliced

1/2 tsp asafetida (hing)

1-1/2 tsp salt

2 tsp tamarind paste

4 tblsp sesame or canola oil

1/2 tsp mustard seeds

Remove thick stems (and any roots) from the corinader and mint leaves. Separate curry leaves from their stems. Wash them well and allow to drain.

Put the leaves and remaining ingredients (except oil and mustard seeds) in the blender. Grind to a smooth paste, adding water as necessary.

Heat oil in a saucepan. Add mustard seeds; when they pop, pour the ground paste carefully into the pan, and stir.

Simmer on low heat until thickened and oil seeps through. Cool and transfer to a dry container. Use clean, dry spoon to dispense.

Keeps well in refrigerator a few weeks.

Tomato Chutney / Pickle

Like the onion-ginger chutney recipe, this "pickled" chutney keeps well for a while. As an alternative, you may also add a cut tomato to the stir fried ingredients in the onion chutney recipe. (Slightly increase the proportion of spices if doing so).

In addition to being an accompaniment and spread, this chutney can also be mixed with basmati or regular rice to make "tomato rice" (either by itself, or garnished with cooked green peas, nuts, curry leaves, and coriander).

4 medium tomatoes, quartered

A small piece of ginger, peeled and chopped

3 - 4 dried red chillies

2 tsp coriander seeds

1 tsp fenugreek (methi) seeds

1 tsp turmeric powder

1/2 tsp hing (asafetida)

2 tsp salt

1 tblsp tamarind paste

1/2 tsp mustard seeds

5 - 6 tblsp sesame or other cooking oil

Heat 2 tblsp oil in a skillet. Add the coriander, methi and red chillies. When they turn darker, add tomatoes and ginger, along with the turmeric, hing and salt.

Stir fry on medium heat for a few minutes. Add the tamarind paste and mix well. Turn of the stove.

When cool, grind all the ingredients to a smooth paste in a blender.

Heat the remaining oil in a saucepan. Add mustard seeds; when they pop, pour the paste very carefully into the saucepan and stir to prevent splattering.

Cook on low heat until the sauce thickens and oil seeps through. When cool, transfer to a clean, dry jar and refrigerate. Always use a dry spoon to dispense - this keeps well for several weeks.

Tip: For spicy homemade pizza, spread a thin layer on pizza crust; or add as an ingredient to any bread, pizza or chappathi dough.

Onion Ginger Chutney

Like most chutneys, this one can accompany a variety of dishes, and can be used as a sandwich spread. If you are not a fan of garlic, feel free to omit it from the recipe; or if you prefer a stronger garlic flavor, add more of it (I use it sparingly, so that the garlic does not overwhelm the chutney).

1 large red onion, peeled and cut

2 -3 garlic pods, peeled

2 x 2" knob of ginger, peeled and cut

2 -3 dried red chillies
5 tblsp sesame oil (can substitute other cooking oils)
1/2 tsp fenugreek (methi) seeds
1/2 tsp mustard seeds
1 tsp salt
1/2 tsp turmeric powder
1/4 tsp hing (asafetida powder)
2 tsp tamarind paste

Heat 2 tblsp oil in a skillet. Add the methi seeds, red chilli and garlic; when garlic turns light brown, add the onion and ginger, along with salt, hing and turmeric. Stir fry for a few minutes on low to medium heat. Add the tamarind paste, stir well, and turn off the stove.

When cool, grind the stir fried ingredients in a blender, adding water as needed, to a smooth paste.

Heat the remaining oil in a saucepan. Add mustard seeds; when they pop, add the ground paste carefully and stir (watch out for splatters). Simmer on low heat until the mixture thickens, and the oil seeps through to the top.

Transfer to a clean dry glass jar when cool; refigerate, and use a dry spoon when dispensing. This chutney will keep well in the fridge for quite a few weeks - you can make a bigger batch by doubling the recipe.

Tip: When peeling a large quantity of ginger for pickling etc., use a spoon instead of the peeler. Hold the handle of the spoon with the depression facing the ginger as you scrape the skin. It gets into all the nooks and crannies better!

Whole Wheat Veggie Pizza

I made pizza at home from scratch for the first time ever! I vowed never to make something I can easily take out from a pizzeria. Having become more of a health and fitness freak of late, home made pizza seemed like a much healthier alternative to the oil dripping kind with unknown fat content. I followed the whole wheat pizza crust recipe below with some variations.

http://allrecipes.com//Recipe/amazing-whole-wheat-pizza-crust/Detail.aspx

I also went all out and made a basil tomato pesto sauce (recipe below), and topped it off with low fat mozzarella cheese and plenty of fresh veggies. The result was yummy and well worth the effort in my book.

My variations from the pizza crust recipe:

**3 cups of organic stone ground whole wheat flour (Red Mill brand), with more for dusting (no white flour).
**1 tsp each of dried basil, oregano and Italian herb seasonng
**1 tblsp honey in lieu of the sugar
**Garlic and red chilli infused olive oil (recipe below)
**Bake crust for 5 minutes on 475 degrees; reduce heat to 425; add the cheese and veggies; bake for maximum 10 more minutes
**Toss veggies with a tblsp of the flavored olive oil and put in the oven for a few minutes before topping off the crust (I used broccoli, red pepper and red onion cut into small pieces)

Garlic-red chilli olive oil:

1/2 cup extra virgin olive oil
2 tblsp chopped garlic
4 dried red chillies, torn into pieces (with seeds)

Heat oil in a small pan. Add the chopped garlic; when it is turning light brown, add the chillies and remove from heat. Let the spices soak in the oil for an hour or two. Filter the oil into another containe or bottle.

Basil-Tomato pesto sauce:

2 medium tomatoes, quartered
1 big bunch basil leaves, washed and drained
1/2 - 1 tsp black peppercorns
1/2 tsp crushed red pepper
1 tsp salt
1 tblsp olive oil

Place all ingredients in a blender container and blend to a paste adding water sparingly. Simmer for a few minutes in a saucepan, until it reaches thick sauce consistency.

Brown Rice & Lentil Patties

This recipe is a new twist on the traditional "tavalai adai", with the goodness of brown rice, spinach and carrots. It is also a good substitute for a "veggie burger" patty on a bun or sandwich bread, topped with a favorite chutney or sauce. I have to issue fair warning that it is a bit involved, and not something you can whip up in a hurry - it is delicious and healthy treat though!

******
Grind together into a medium coarse paste:

1/2 cup each toor dal & channa dal, soaked for an hour
(Variation: substitute one of the dals with whole moong)
A small piece of ginger
1 green chilli
1 dried red chilli
1/2 tsp black peppercorns
1/2 tsp cumin
1 tsp hing (asafetida)
2 tsp salt
A handful of mint and/or coriander leaves
Optional: 1/4 - 1/3 cup of grated coconut (fresh or dry)

******

3/4 cup cream of brown rice (if it is too coarse, run it through a spice mill for a finer farina)
1/2 cup cream of wheat
1/2 tsp mustard seeds
4 tblsp oil

1/2 cup of grated carrots
1-1/2 cups of finely chopped spinach

1. Dilute the ground lentil paste with 2 cups water.

2. Heat the oil in a wide saucepan. Add the mustard seeds; when they splutter, pour the lentil mixture carefully to avoid splattering.

3. Bring to a boil, stirring frequently. Reduce heat and simmer for a minute or two.

4. Add the cream of brown rice/wheat and vegetables. Stir frequently on low heat, breaking up any lumps.

5. When the mixture thickens and leaves the sides of the pan to form a mass in the middle, remove from stove and let it cool. (It should be a consistency suitable for shaping into patties).

6. Smear some oil on your hands.Shape cooled dough into round patties (the size of a veggie burger) and place on a greased plate.

7. Coat a griddle with a little oil and preheat on medium heat. Place three to four patties on the griddle, drizzle some oil all around the sides and on top. Press down gently with a spatula.

8. Cook on both sides till evenly browned. Serve hot with your favorite chutney.

Spice Powder for Vegetable Dishes

This spice mixture adds extra flavor to all kinds of vegetable dishes (both stiry fried and sauce based). Use as little or as much as you want to enhance the taste. It keeps well for quite a few weeks, so I make a bigger batch, with the proportions below. If you use it just occasionally, store it in the refrigerator for flavor retention.

1/3 cup urad dal
1/3 cup channa dal
1/3 cup coriander seeds
1/4 cup sesame seeds
1/4 cup dried red chillies
1 tblp black peppercorns
1 tblsp poppy seeds
2 tblsp cumin seeds
1 tblsp black mustard seeds
1 tsp fenugreek seeds (methi)
1/3 cup dry shredded coconut (not fresh or sweetened)

1. Coat a skillet with 1 tsp of oil, and heat it over low flame. Add all ingredients, except the dry coconut.

2. Roast on low heat, stirring constantly until the dals turn golden brown and the spices lose their raw flavor.

3. Add the coconut, continually stirring until it turns reddish brown. Remove from flame and cool.

4. Powder in a spice mill or dry grinder (in batches) to a coarse powder.

Chilli-Garlic Noodles with Vegetables

1 - 2 packages of oriental noodles, cooked according to package directions
(The cooked noodles should be "al dente"/ firm; toss with some oil to prevent sticking)

4 cups of assorted julienned vegetables (snow peas or green beans, cabbage or bok choy, and carrots)

A few stalks of green onions  / scallions, sliced

2 tblsp chopped garlic

2 tblsp shredded ginger

4 - 6 dried red chillies, torn into small pieces, with the seeds
(You can substiture oriental style red chilli sauce or crushed red pepper; use this ingedient sparingly if you have less spice tolerance)

2 tsp coriander-cumin powder

1 tsp turmeric powder

Salt to taste

Sesame oil for stir frying vegetables

1. Heat sesame oil in a skillet or wok, and brown the garlic; when garlic is almost brown, add the dried red chllies and fry for few seconds until they turn darker. (If using chilli sauce/ paste, skip this step, and add while vegetables are being cooked).

2. Add vegetables, salt, ginger and the spice powders. Cook till vegetables are crisp-tender. Add cooked noodles and stir fry for a few more minutes, tossing with some soy sauce if desired.

A Variation on Spanish Rice

**Serve this flavorful rice with the Black Bean Chili recipe on this blog**

1 cup regular long grain rice or basmati rice (regular variety is preferable)

1/2 cup tomato juice (juiced in a blender or canned)

2 cups water (1-1/2 cups if using basmati rice)

1/4 tsp turmeric

1/4 tsp dhania-jeera (corinader-cumin) powder

1/4 tsp curry powder or chilli powder

1 tsp salt

1/2 cup canned corn, drained

1/2 cup chopped carrots

1/4 cup green onion, sliced (white and light green parts)

1 tblsp olive oil

1. Wash and drain the rice; put in electric rice cooker container.

2. Add all the other ingredients and stir.

3. Cook till done. (Check towards the end of the cooking cycle, when the water is almost evaporated. If rice is not tender, add a little more water).

Optional: Add a tablespoon of chopped coriander leaves (cilantro) towards the end of the cooking cycle.

Spicy Yogurt Dipping Sauce

This spicy dipping sauce is an excellent accompaniment to most appetizers and finger foods, and especially great served with falafel.

1 tsp chopped garlic
2 tsp grated ginger
1/2 tsp cumin seeds
1/2 tsp balck pepper
1 tblsp sesame seeds
1/4 cup coriander leaves, washed
1/4  cup mint leaves, washed
1 cup non-fat or low fat yogurt
1/2 tsp salt
1 tblsp olive oil

Heat olive oil in small pan or skillet. Add the chopped garlic. When almost brown, add the cumin, black pepper and sesame. When they pop, add the ginger, coriander and mint. Turn off the heat. Stir for a few seconds and remove from stove.

When cool, put the mixture in a blender container. Add yogurt and salt, and blend until smooth.

Tip: For a hotter sauce, add a small chopped green chilli.