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.

Pasta Primavera with Roasted Garlic & Walnut Pesto

For the pesto sauce:
1 large or medium bunches of basil, hard stems removed, and washed
1/4 - 1/3 cup chopped walnuts
1/4 - 1/3 cup olive oil
1/2 tsp crushed red pepper
2 tblsp chopped garlic, roasted in olive oil until browned

Place ingredients in a blender, and pulse until ground, adding water a little at a time if required. (Tip: If not using the sauce immediately, you can simmer on low heat for a few minutes and refrigerate for longer storage).

Saute assorted vegetables in olive oil until crisp tender (suggested "green mix": broccoli, spinach, zucchini with or without red pepper and grape tomatoes). Add Italian or Meditteranean spices while cooking. Mix the blended pesto and simmer for a couple of minutes. Turn off heat.

While the vegetables are cooking, prepare a box of your favorite pasta (thin spaghetti, farfalle, fusili or penne) according to package directions. Drain.

Add the vegetables and sauce mixture to the pasta, and stir to combine. Garnish with freshly ground black or multi pepper.

Serve with a crusty loaf of bread.

Dry Fruit & Nut Sweet Chutney

Serve this sweet concoction over toasted bread, waffles, or ice cream - or find another creative way to consume it!

1 cup assorted dried fruit, chopped (pineapple, apricot, apple, peach, pear, cranberries, blueberries - any combination)
1/2 cup nuts (chopped walnuts, pecans, cashews, sliced or slivered almonds - any combination)
2 tblsp butter or ghee
2 tblsp brown or white sugar
1/4 tsp each cardamom powder and ground cinnamon OR 1/2 tsp ground allspice

Melt the butter or ghee in a skillet or saucepan. Add the fruits and nuts, and stir on low heat for a few minutes.

Add sugar and half cup water. Bring to a boil and simmer till the fruits are soft and the liquid is thick and syrupy, adding a little more water if necessary.

Remove from the stove, and mix in the spice powders. Refrigerate any leftovers and reheat in microwave before serving.

Brown Rice & Nut Paayasam (rice pudding)

This delicious paayasam (பாயசம்) satisfies your sweet tooth, while being healthy. It uses brown rice, nuts and skim milk. The sugar in this recipe is typically half of what is traditionally used. Add more according to taste, or sweeten individual servings with honey.

1/3 cup brown basmati rice, soaked for 2 - 3 hours
1/3 cup blanched almonds, cashews or walnuts
1/3 cup sugar
2 tblsp coarsely powdered pistachio
2 tblsp raisins (optional)
A few shreds of saffron, crushed
1 tsp cardamom powder
Skim milk

Rinse and drain the rice, and cook in a pressure cooker with 1 cup water and 1/2 cup milk. When pressure has subsided, remove lid and mash to a coarse paste.

Grind the nuts into a smooth paste with milk. Add to the rice in the cooker. Add milk and cook (without the pressure lid) for a few minutes, stirring frequently on low heat, taking care that the milk does not boil over. Add 2 - 3 cups of milk first, adding more if necessary to obtain desired consistency.

Add the sugar, raisins, pistachio and safron. Cook for a few minutes. Turn off heat, and add cardamom. Mix well and enjoy!

Brown Rice and Whole Moong Idli (steamed dumplings)

பச்சை பயிறு இட்லி

2 cups brown basmati rice, washed and soaked for 4 - 5 hours

2/3 cup whole moong (green gram/ lentils), washed and soaked for 3 hours

2 tsp salt

1 tsp baking soda

1 tblsp finely grated ginger or 1 tsp dry ginger powder

1 tsp coarsely ground cumin

1 tsp coarsely ground black pepper

Grind the drained rice in a blender, adding enough water to achieve a medium-coarse consistency (slightly coarser than a very smooth paste). Grind the dal separately with enough water to make a thick smooth paste.

Mix the rice and dal pastes, salt and baking soda together with hands, until well blended. (Note: Batter should not be thin; nor should it be so thick that it cannot be spooned into the moulds easily).

Place in a large container that will allow room for the batter to rise. Batter is ready when it has risen to more than double the original level. Mix with spoon until frothy. (It should be refrigerated if not using immediately after full fermentation).

When ready to make the idlis: Grease idli plates; add the ginger, cumin, pepper, and a couple of teaspoons of oil or melted ghee (clarified butter) to the batter. Steam in a pressure cooker (on the steam setting, without pressure), or an idli cooker for 15 - 20 minutes. Serve with any chutney or sambar.

Red Pepper Chutney

This chutney is an excellent accompaniment to dosas, idlis, upma, adai or pongal, and is also great as a sandwich spread.

1 large sweet red bell pepper, cut into pieces
2 tblsp cashewnuts
1 large (or two small) dried red chillies
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp asafetida (hing) - optional
2 tblsp oil
1 tsp salt
2 tsp tamarind paste

Heat oil in a small pan or skillet. Add the mustard, coriander, cumin and red chillies.

Add cashew, and roast till cashew turns a deep golden color. Add red pepper, turmeric and hing.

Stir fry the peppers for a few minutes. Add tamarind and cook for another minute.

When the mixture is cool, grind into a smooth paste in a blender or food processor, adding water to achieve a thick chutney consistency.

Variations: Add a small cut tomato in addition to the pepper; experiment with orange and yellow peppers; use more cashew nuts for a creamier, richer chutney.

Instant Dosa (oats, cream of wheat & rice flour crepes)

Mix the following ingredients with enough water to make a thin batter:

1/2 cup instant oatmeal (plain)
1/2 cup rava (cream of wheat)
1/2 cup rice flour (regular or brown rice)
2 tsp salt
1/4 tsp asafetida (hing)
1/2 tsp dry ginger powder
1/2 tsp coarsely ground black pepper
1 green chilli, finely sliced

Heat 2 tsp oil in a small pan. Add the following seasoning ingredients; when they splutter, pour into the batter:

1/2 tsp mustard seeds
1/2 tsp cumin seeds

Add the following to the batter:

1/2 cup chopped spinach
1/2 cup chopped red onion

Let the batter rest for 10 - 15 minutes prior to making the dosas.

1. Drizzle some oil on a griddle and spread evenly, especially in the middle.

2. When the griddle is heated (drops of water should sizzle and disappear immediately when sprinkled on it), pour the dosa batter in a circle, starting outside and filling in.

3. Cook till brown, and flip to the other side; drizzle a few drops of oil around the dosa and on top when cooking.

Tip: distribute batter evenly, working quickly. It should have a lacy appearance like a crepe.

Vegetable Adai (brown rice and lentil pancakes)

Sorry followers - I've been on a long hiatus, with no time to update my blog. I hope to restore some regularity to my posts. Try this wholesome, protein-rich recipe that tastes as good as it sounds. Enjoy!

Soak the following ingredients for 2 - 3 hours:
1/2 cup each of these lentils: urad dal (black gram), channa dal (bengal gram), whole moong (green gram) and toor dal (split pigeon peas)
(Variation: use 1/2 cup of whole moong and 1/4 cup each of two other dals; or 2 cups of whole moong)
1 cup of brown rice

Grind soaked ingredients into a thick, medium-coarse paste in a blender or food processor, along with the following:
2 small green chillies
2 dried red chillies
2 - 3 tsp salt
1 tsp asafetida (hing)
1 tblsp chopped ginger
1/2 tsp turmeric

Add the following to the batter:
1/2 cup shredded carrots
1/2 cup chopped onions (optional)
1 cup chopped spinach

Heat a griddle rubbed with sesame oil. Pour a big ladle full of batter in the center, and spread in a circular motion to desired size/ thickness. Drizzle some oil all around the circumference of the adai and on top.

When it turns a reddish-golden brown at the bottom, flip it over and cook on the other side. Serve with your favorite chutney. (Leftover batter can be refrigerated; make sure you use it within a few days).

Creamy Cashew Vegetable Korma

1 bunch asparagus, hard parts trimmed and cut into 2 inch pieces
2 crowns of broccoli, cut into florets
4 medium sized potatoes, cut into large dice
2 cups cut fresh baby spinach leaves
2 carrots, cut into rounds or large dice
1 tbsp chopped garlic (optional)
1 tblsp chopped ginger
2 small green chillies, thinly sliced and deseeded
1 tsp cumin seeds
2 red chillies, torn and deseeded
2 tsp coriander-cumin powder
1 - 2 tsp garam masala powder (or curry powder)
1 tsp turmeric powder
2 - 3 tblsp cooking oil
1/3 cup cashewnuts, ground into a smooth paste
2 - 3 tsp salt

In a large saucepot, heat the oil. Brown the garlic. Add the cumin seeds and red chillies; when they splutter, add potatoes, green chillies, ginger and turmeric. Sautee for a few minutes.

Add all the other vegetables (except spinach), salt, coriander-cumin powder and garam masala powder, with enough water to cover. Cook on medium heat.

When vegetables are halfway done, add spinach. When almost cooked, add the cashewnut paste. Stir well and cook for an additional few minutes. If mixture becomes too thick, dilute to desired consistency with water.

This dish is delicious with flatbreads or rice. Experiment with your favorite vegetables - anything goes!

Black Bean Chili

1 small can of corn (undrained)

1 can of black beans (undrained)

3 - 4 stalks of green onion, washed and sliced (or) 1 small onion (any kind)

1 red bell pepper, seeded and cut into pieces

1 green bell pepper , seeded and cut into pieces

1 large or 2 medium sized tomatoes, chopped

A few cloves of garlic (optional)

1 finely sliced green chilli (optional)

1/2 tsp coriander-cumin powder

1/4 tsp ginger powder

1/4 tsp red chilli powder (increase to 1/2 tsp if not adding green chilli)

1/2 tsp curry powder

1 tsp salt

2 tblsp olive oil

1 tablespoon chopped cilantro (coriander leaves) - optional

1. Heat olive oil in cooking pot. Add garlic cloves and sautee till browned.

2. Add the green onion, stir for a few seconds.

3. Add the peppers and spices and sautee for a couple of minutes.

4. Add the tomatoes; after a couple of minutes, add the corn and cook till peppers are almost done.

5. Add the black beans and cook for additional 3 - 5 minutes. Add the cilantro a minute before removing from heat.

This chili goes well with bread, plain white/ brown rice or Spanish rice

Healthy Vegetable Soup

2 cups cut kale (with hard center ribs removed) and/or spinach

1 cup diced red potatoes (with skin)

1 large tomato, chopped

½ cup carrot, diced or cut into rounds

½ cup celery, sliced

1 cup diced butternut squash

1 tsp coriander-cumin powder or curry powder

½ tsp Mediterranean or Italian seasoning

½ tsp ginger powder

½ cup onion, chopped – optional

1 tsp chopped or crushed garlic – optional

2 tblsp olive oil

Salt and freshly ground black or multi-pepper to taste

Heat olive oil in a large pot. Brown the garlic. Add onion and sautee for a minute. Reserve the squash. Add all other vegetables, and spices (except the pepper).

Add 6 cups water (or enough to completely cover the vegetables). Bring to boil and cook on medium-low until vegetables are tender. Add the squash halfway through cooking.

Season with fresh ground pepper, and serve with a hearty loaf of bread.





Semiya Kichadi (Indian style vermicelli with vegetables)

This dish borrows its peanutty flavor from the traditional Maharashtrian 'sabudana kichdi', and is enriched with vegetables. For an extra nutritious kick, toss in some cooked chickpeas, edamame or stir-fried tofu. Use pre-packaged dry roasted cut vermicelli from an Indian grocery store (such as Priya or Bambino). If using regular (pasta) vermicelli, cut into pieces no more than 1-1/2 to 2 inches long and roast with a few teaspoons of oil (or dry, if peferred)  until reddish brown.

2 cups semiya

1 large potato (or 2 medium)

1 to 1 to 1-1/2 cups fresh or frozen mixed vegetables (suggestions: broccoli, cauliflower, cabbage, carrots, beans and potatoes; onions, potatoes and peas)

1 tsp fresh grated ginger (or 1/2 tsp ginger powder)

2 green chillies, whole or halved - optional

Turmeric powder

Hing (asafetida powder)

Salt

1/2 tsp mustard seeds

Grind to a coarse powder:

1/3 cup dry roasted peanuts

1 tsp tsp cumin seeds

1 tsp coriander seeds

1 - 2 whole red chillies

Cooking oil

1. Add 2 cups water, 1/2 tsp turmeric and 1 - 2 tsp salt to the roasted semiya and cook on medium-low till water is absorbed, stirring once in a while to make sure it does not burn.

2. In a skillet, heat 4 tblsp oil. Add mustard seeds. When they splutter add the potato and stir.

3. Add the chillies and ginger, along with a teaspoon of salt.

4. Sautee the potatoes for 2 to 3 minutes, then add other veggies (cut into small pieces). Sautee the veggies, adding the peanut-spice powder when they are almost done. Cook for 5 more minutes.

5. Add the cooked semiya to the skillet, or transfer the veggies to the pan in which semiya was cooked.

6. Stir on medium low heat for 2 to 3 minutes until well mixed.

Note: You can substitute the peanut-spice powder with powdered spices, added to the vegetables while cooking (cumin-coriander powder, chilli powder and/ or curry powder). Garnish with roasted cashews or peanuts, and chopped cilantro (coriander leaves).

Dal (Lentils) with vegetables

If you are hard pressed for time and have to get dinner ready in a hurry, try this nutritious dal (lentil dish), mildly spiced and chock full of vegetables. It is made entirely in the pressure cooker without having to "mind the stove", and avoiding mutiple pans and steps. It is a healthy and tasty accompaniment to rice and bread.

2/3 cup moong dal (small yellow lentils), washed
3 medim sized carrots, diced
2 small zucchini squash, cut into large dice
2 medium sized tomatoes, chopped
2 cups cut fresh or frozen spinach
2 inch piece of ginger, grated
1 large green chilli, whole or halved
2 tblsp chopped corinader leaves (cilantro)
2 tsp dhania-jeera (coriander-cumin) powder
1 tsp turmeric powder
1/2 tsp hing (asafetida) - optional
2 tsp salt

For seasoning:
1/2 tsp black mustard seeds
1 tsp jeera (cumin seeds)
2 small whole red chillies
4 curry leaves
4 - 6 tsp oil

Put water in pressure cooker container to boil. In a stainless steel vessel/ bowl that fits inside the cooker, place all ingredients except the seasoning. (Put the lentils in the container, rinse and drain; then add other ingredients).

Heat oil in a small skillet or pan. Add mustard, cumin and red chillies. When they start spluttering, turn off the stove and add torn curry leaves. Mix with all other ingredients. Add 2 cups water.

Pressure cook for at least 10 minutes after the pressure builds up. Turn off the stove and let the pressure drop before removing from the cooker. Mix well and serve with rice or bread.

Oven Roasted Spiced Vegetables

Ingredients:

4 - 6 cups of vegetables (suggested: potatoes, broccoli, red/ yellow/ orange peppers, cauliflower, red onion, multi-colored beets, other root vegetables - any combination)
A few garlic cloves - optional

1/4 - 1/3 cup olive oil (or canola oil)

2 tsp dry mango powder - optional

2 tsp salt

Grind the following ingredients to a coarse powder using a spice mill: 

1 tblsp coriander seeds

1 tsp cumin seeds

1 tsp sesame seeds

1/2 tsp black pepper

1/2 tsp fennel seeds

1/4 tsp fenugreek seeds

2 dry red chillies 

1. Cut the vegetables and place in a large baking dish or roaster pan (NOTE: cutting the veggies into smaller pieces helps speed up the cooking time). Add garlic cloves if desired.

2. Add spices to the oil in a separate dish and mix well

3. Drizzle the oil-spice mix on the veggies; stir to distribute evenly (you can prepare this ahead of time and let it marinate)

4. Bake in a 375 - 400 degree oven until desired tenderness

Variation: Okra can also be cooked using the above method (w/o any other veggie). Try different combinations of your favorite spices


**If you do not have a spice mill (or coffee grinder), you can use a combination of spice powders**

Whole Wheat Kulcha (Flatbread)

3 cups whole wheat flour

1 tsp salt

1 tsp baking soda

1 envelope dry yeast (instant yeast that can be mixed directly with flour, or dry yeast prepared according to package directions)

2 to 3 tblsp plain yogurt

1 tblsp melted butter or ghee (clarified butter)

Warm (not hot) milk or water for kneading dough

Olive oil or ghee for brushing

For topping, use any combination of ingredients listed below:

*Coarsely ground cumin and black pepper

*Roasted chopped garlic

*Finely chopped coriander or mint leaves

*Sesame seeds

1. Combine dry ingredients and mix well.

2. Make a well in the center and add liquid ingredients. (Add the yeast at this stage if prepared with water). Take care not to add all of the water or milk all at once. Add a little at a time and knead to a soft pliable ball of dough.

3. Grease a large bowl and place the ball of dough in the center; press down. Cover, and leave in a warm place to rise for three to four hours.

4. Roll out the dough into thick circles on a floured board.

5. Cook on a hot tava/ griddle. Add topping to uncooked side (top), and press down with spatula. Cover with a domed lid. When done on one side, turn over and cook the other side, covered. Brush both sides with oil or ghee.

Eat as an accompaniment to soup, or with chutney, vegetables, and curries.

The “out of ordinary” Upma

Is upma (உப்புமா) a mundane food in your household, greeted with upturned noses? Try these nutritious and flavorful variations from the plain cream of wheat (or rice), mustard seeds, green/ red chilli combination.

2 cups quick cooking cream of wheat, also known as farina (not the instant kind), or Indian rava

1 cup each onions, carrots and frozen peas (chop carrots and onions)

2 small tomatoes, quartered

1 tblsp grated or chopped ginger

2 small chopped green chillies

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp urad dal

1 tsp chana dal

1 tsp turmeric powder

1/2 tsp asafetida (hing)

2 small red chillies, crushed (seeds removed to reduce the ‘heat’)

4 cups water

4 – 6 tblsp cooking oil

A few curry leaves

2 tblsp chopped coriander leaves

2 – 3 tsp salt

2 tblsp broken cashews

Heat the oil in a large skillet. Add mustard, cumin, red chillies, urad and chana dals. When they start turning light golden, add the cashews. Add onions, ginger, curry leaves and green chillies. Saute for a minute or two, add turmeric, asafetida, salt and carrots. Let cook for a few minutes; add the frozen peas and tomatoes. Stir fry until crisp-tender.

Add the rava and fry on low heat for 5 minutes, taking care not to burn it. Add water; increase the heat and bring to a boil. Reduce the heat again to low and cook, stirring frequently to break up any lumps. Cook until it reaches upma consistency and starts leaving the sides of the pan, forming a mass in the middle.

Try these variations:

*Substitute all or part of the cream of wheat with cream of brown rice, multi-grain farina or steel-cut oats (if the brown rice or multi-grain farina is very coarse, run it through a blender or spice mill to make it finer; the steel-cut oats will definitely require this step).

*Use assorted chopped vegetables (fresh or frozen) in lieu of peas and carrots alone, with or without onions and tomatoes.

*Make a coarse powder out of moong, chana or toor dal and add to the rava for added flavor.

"Spice of Life" Tea (Masala Chai)

Enjoy this invigorating tea as a "wake up" call in the morning, or as a "pick me up" during the day. Wrap your hands around a steaming cup of this concoction, as you savor the wonderful aroma and the zesty bite of the spices and feel your stress melt away.

A one inch square piece of ginger, shredded or finely chopped

6 - 8 cardamom pods, crushed open

1 or 2 small pieces of cinnamon

1/2 tsp cloves

2 cups water

1/2 cup milk

2 teabags (use a robust tea like Tetley British Blend)

(Increase quantity of spices if making more than 2 cups of tea).

Place all ingredients in a microwave safe pot, and microwave for 4 to 5 minutes on high.

Let it steep for 3 to 5 minutes. Filter out the spices. Sweeten to taste with sugar or honey. Experience your Zen moment!

Stovetop method:

Boil the water with the spices, and let simmer for a few minutes until they release a rich aroma. Add milk and bring to boil; add tea bags or loose tea and turn off the stove. Let steep for at least a couple of minutes, and pour through strainer.

Use green or black tea, with or without milk. Note: If using green tea, add the tea bag after you take teapot out of the microwave (or after turning the stove off and the water stops boiling) - do not steep too long.

Tip: You can save the strained spices in the fridge for use one more time (if using tea bags). For a soothing nightcap, you can steep the spices in very hot milk, strain and drink it before bedtime.



Be inspired

Cooking for one’s own small family sometimes turns into drudgery, even for the most enthusiastic cook. Imagine feeding hundreds everyday with unflagging dedication to a selfless cause. Be inspired by the story of this “anna daata”, a CNN Top Ten Hero:

http://www.cnn.com/2010/LIVING/04/01/cnnheroes.krishnan.hunger/

About this blog

I will be adding vegetarian recipes from my kitchen over time. Please bear with me while this site evolves. I also hope to gather Amma's (my mother's) recipes in electronic form and post them on the blog. This will be a labor of love that cannot be completed in short order.

Having lived in the U.S. for a long time, I've adapted some of my recipes to use the local ingredients/brands. If something is not available or is unfamiliar, please feel free to substitute. We all know that the joy of cooking lies in creativity and experimentation!

I do have to issue fair warning that I’m an unconventional cook who will attempt to “redefine” traditional recipes in some way. I also have to add that I’ve become somewhat of a “fitness freak”, and will therefore try to avoid recipes high in sugar and fat content as much as possible (you are probably thinking this is not going to be too much fun)!

Please post comments, variations and suggestions. Happy cooking and healthy eating to all!

Mantras chanted in the Hindu tradition before partaking of food

"Annam parabrahma swaroopam"
(Food is an aspect of the Supreme)

Brahmaarpanam brahmahavirbrahmaagnau brahmanaa hutam;

Brahmaiva tena gantavyam brahmakarmasamaadhinaa.

(Bhagavad Gita Ch. 4, v. 24)
Meaning:

Brahman is the offering; Brahman is the melted butter (ghee); by Brahman is the

offering poured into the fire of Brahman; Brahman shall be reached by him who always sees Brahman in all.

Aham vaishwaanaro bhootwaa praaninaam dehamaashritah;

Praanaapaana samaayuktah pachaamyannam chaturvidham
(Bhagavad Gita Ch. 15, v. 14)

Meaning: Having become the digestive fire (Vaisvaanara), I abide in the body of living beings and, associated with the Prana (upward force)  and Apana (downward force), digest the fourfold food.