Fall Vegetable Soup

We had a lovely thanksgiving this year, with unseasonably warm weather and enjoyable company. As always its also a holiday to indulge in the fall bounties and so we did. Here's a few pictures from our Thanksgiving dinner. After all the rich food over the weekend, "cyber Monday" is "lean" Monday in our household. I usually end up having a good number of vegetables leftover from the big dinner. This year I had some squash, one sweet potato, corn etc which I put to good use by making this fall vegetable soup. The ingredient that makes this soup a bit different from the ordinary is the use of apple cider. I made some mulled cider and had a few cups of unsweetened cider leftover. Used that instead of the vegetable stock to get the tang and the sweet aromatic flavor of the apple. The outcome was a pretty filling yet light enough kind of a soup to start the detox regime post-thanksgiving :-)

Notes:

• Any combination of fall vegetables will work. Feel free to substitute with other fall vegetables like turnip, pumpkin etc.
• The vegetables can be diced large or small as long as they are evenly sized.

Ingredients

Butternut squash - 1 cup diced
1 Sweet potato diced
1 Medium Potato, diced
2 carrots, diced
1 medium red onion. finely chopped
2 tomatoes, diced
1 cup corn kernels (fresh or frozen, thawed)
1 tsp ginger minced
1 clove of garlic minced
3-4 leaves of fresh basil, finely chopped
1/2 tsp cayenne powder
1/2 tsp smoked paprika
1 tsp cumin powder
2 cups apple cider, unsweetened
2 tbsp olive oil
Salt, to taste

Method

1. Heat 2 tbsp olive oil in a big pot. Add onions, ginger and garlic. Saute till the onions are translucent. 
2. Add the chopped vegetables except corn kernels and saute for 2 minutes. 
3. Now add the spices (cayenne, paprika, basil, cumin powder and salt). Saute for 2 more minutes. 
4. Now add 2 cups of apple cider and one cup of water. 
5. Cover and simmer over medium flame. Add more water to get the consistency you like. I added 4 cups water in total. 
6. After the vegetables are cooked tender but not falling apart (about 15 min or so), add corn kernels, taste, adjust seasoning.
7. Cook for 2-3 minutes until the corn is tender. 
8. Serve hot with some rustic bread on the side. 

Enjoy !!

Spinach and Potato Cutlets (Patties)

Vegetable cutlets are pretty popular in south Indian restaurants. Its almost similar  to the chaat dish Aloo tikki though cutlets are usually denser and have a crispier exterior due to the bread crumbs coated on them. My husband loves these and so do I. We had friends over for dinner last week and I wanted an appetizer that did not involve deep frying and aslo that it be of Indian origin. Vegetable cutlet ("Indian") was one of the candidates but my menu had vegetable biryani which uses more or less the same set of vegetables (think carrots, peas, cauliflower). I didnt want to duplicate the veggies yet I wasnt willing to give up on the cutlet idea. So a compromise was reached and the cutlet I finally made had potatoes (which is the base and the binding material for the cutlet) and spinach (in place of the mixed vegetables). Spinach is one of those vegetables I can eat all day long and everyday!! The spices were kept to a minimum to let the spinach flavor shine. The cutlets were a super hit with our guests and think it will show up again pretty soon in our dinner plate :-) These patties dont necessarily have to be an appetizer. Its a good substitute to veggie burgers. Use ciabatta or sourdough bread with condiments of your choice (mustard, any spread or just plain ketchup) and cheese to make a complete meal.

Notes:

1. Any greens can be used instead of spinach. I think Kale or swiss chard should work well.
2. For a different twist potatoes can be substituted with sweet potatoes that are in season now.
3. I kept the spices to a minimum but feel free to experiment with different spices and flavors. Cumin powder, coriander powder, garam masala or chaat masala can be added for extra flavor.
4. Bread crumb coated patties can be stored in the freezer. Once the patties are coated, place it on a sheet pan (dont let the patties touch each other) and freeze it for 15 min until the coated cutlets are firm. Now transfer it to a ziplock and freeze. Stays fresh for up to 2 months.

Ingredients
1 bunch fresh spinach (if using frozen - 1 cup will do)
4-5 medium white potatoes
1 tsp roasted cumin powder (optional)
1-2 tsp cayenne powder (or red chili powder) - adjust as per taste
Salt to taste
1 cup bread crumbs
1-2 tbsp corn flour
Oil - for shallow frying

Method

1. Boil potatoes, peel the skin and mash. Set aside.
2. Saute spinach in a 1 tbsp of oil until tender. Add cumin powder, cayenne powder and salt. Taste and adjust seasoning. Remove from heat and let it cool.
3. In a large bowl mix cooked spinach and mashed potatoes. Add corn flour. Mix well until the mixture is relatively firm and can be shaped into flat patties. If needed, use more corn flour to get the right consistency for the patties.
4. Take lemon sized ball of the mixture, flatten it to form patties.
5. Coat evenly with bread crumbs. The patties can be refrigerated or frozen at this point for later use.
6. Take a shallow frying pan, add oil just enough to coat the surface of the pan. Heat on a medium flame.
7. When the oil is hot enough drop a few patties into the oil and let it fry for 2-3 min or until golden brown. Flip to the other side and continue cooking until golden brown.
8. Remove on a plate. Blot the excess oil with some paper napkins.
9. Serve with mint chutney or tomato ketchup.

Enjoy !!

MMC Challenge Part 10 - Peanut Crusted Oven Roasted Turnips

 Here's the ingredient 10 of MMC challenge 
 

From the judge - "Congratulations on completing challenge 8 and 9. 

Your next ingredient, ingredient number 10 is one of the predominant exports of Gaul civilization and a very important part of Obelix's (as in Asterix and Obelix) diet.

                                 Turnip http://en.wikipedia.org/wiki/Turnip 

As you know Obelix is a very happy guy and likes to eat a lot, we expect your final product to do the same, provide a sumptuous recipe that pleases a guy with picky taste and a big stomach. :)"

M's request/order to make a sumptuous recipe using turnip proved to be harder than I had imagined. The usual traditional sambar, curry recipes were ruled out by him deeming it to be tasty but too ordinary.

When describing the flavor of turnip, its not uncommon to hear that turnip tastes like potatoes when cooked, though I would like to think it tastes pretty unique (in a good way!!). A skim through the world wide web for recipes suggests turnip is often cooked with or like potatoes (think soups, creamed turnip etc). So I decided to cook turnips the way I would potatoes. And roasting them like potatoes was what I did. Simple turnip roast with a bit of oil and spice would be amazing but it still would not qualify for the "out of the box" thinking required for the challenge. I tried to jazz up the texture and taste of the turnips by crusting them with some peanuts and flax meal. This brings an extra dimension to the taste and texture not to mention the exceptional nutritional value of both the peanuts and flax meal. It was a win-win all the way and am sure Obelix will be pleased as well to munch on the crunchy snack!!

Notes:

1. The thinner the turnip slices, the crispier the end product. So cut the turnips according to the level of crispiness you would like. 
2. Be generous with the crust. A lot of the crust will end up on the baking tray. The toasted crumbs do taste very yummy.
3. Baking tips - Each oven behaves differently. So make sure you keep a  close eye on the dish after the 20 min mark. The longer it stays in the oven crispier it gets. So adjust the time according to your preference.

 Ingredients
1 medium sized turnip (peeled and cut into half moon slices, see notes)
2 tbsp Peanut or other oil
1 tbsp apple cider vinegar (sherry or balsamic can be used)
1 tbsp tamari or soy sauce
1 tsp honey
1/2 tsp red chili powder (cayenne or paprika can be substituted)
1/4 tsp salt
1/2 cup crushed roasted peanuts
1/2 cup Flax meal (or flax seeds coarsely ground)

Method

1. Pre-heat the oven to 370 F.
2. Line a baking sheet with aluminum foil.
3. In a wide bowl mix all the ingredients except turnips until well mixed.
4. Now dredge the turnips evenly with the above mixture. Make sure the trunip pieces are evenly and generously coated with the mixture. 
5. Place the turnips on the prepared baking sheet.
6. Do not over crowd the baking sheet and ensure the turnip pieces do not overlap. 
7. Bake for 30 - 40 min and turn the pieces over mid way through the baking (around 12-15 min mark). 
8. The roasting is done when the crust dries out and is golden brown in color and aromatic. 
9. Serve as a side or a snack.

Enjoy !!

Spinach Palmier - A perfect appetizer

This is indeed a perfect appetizer. If you have followed my blog, u'd already know of my never ending love for appetizers and these heart shaped ones are a definite treat. I have been making these little appetizers for a while now, especially when I have people over for dinner. Not once has this recipe failed to gain the ooh's and aah's from the guests, both for the taste as well as the presentation. I served these as palmiers along with soup as appetizer for our family Thanksgiving dinner and this was a huge hit with the kids. All they ate was the palmiers and didnt touch the soup which they claimed tasted too healthy!! I dont blame them at all for I would have done the same if at all I could forget the calorie count for just a minute :-)

This is a great recipe to make ahead and freeze it for future use. I fill the pastry sheets, roll them up and cut into pieces. Arrange the pieces in a baking sheet, freeze it for 30 min until the pieces gets hard. At this point, transfer them into a zip lock bag and keep it in the freezer. This stays fresh for at least a month. The frozen palmiers can go direct into the oven. Frozen ones take a bit longer  to cook than the fresh ones (maybe 5 min more than the 15-20 min suggested for the fresh ones).

Note:

1. Thaw the frozen spinach in the microwave. Squeeze out the water as much as possible. Excess water will result in a soggy filling.
2. Fresh spinach, slightly sauteed can also be used in place of the frozen spinach.
3. I have used ricotta in this recipe but cream cheese works great as well.

Ingredients
1 puff pastry sheet, thaw as per the instruction given in the box
1 cup frozen spinach, thawed (see notes)
1 cup ricotta cheese (drain out excess water, if any)
1/4 cup mozzarella cheese
1 tsp red chili flakes (or as per taste)
Salt to taste

Method

1. In a bowl add all the ingredients except the puff pastry sheet. Stir until all the ingredients are well mixed.
2. Taste and adjust seasoning. 
3. Unroll the pastry sheet. Use a rolling pin to even out the surface and to get uniform thickness.
4. Spread the spinach mixture evenly onto the pastry sheet. Leave half an inch space on all side from the edges.
5. Carefully roll the pastry sheet from one end and stop when you reach the center of the sheet. Now start rolling from the opposite end and stop when you reach the center. Both the rolled end should meet at the middle. Take care not to squeeze the filling out.
6. Place the rolled pastry sheet on a baking tray. Freeze for 15 min or just until the filling hardens. 
7. Slice the roll into 3/4 inch thickness or into 16-20 slices.
8. Place the slices, cut side up onto a baking sheet.
9. Bake in a pre-heated oven at 375 F for 20 min or until golden brown.
10. Serve warm. 

Enjoy !!

MMC Challenge 8 & 9 (Part 2) - Bread Lasagna (with potatoes and peas filling)

Here's the ingredient 8 & 9 of MMC challenge 

Ingredient 8: Green Peas

Ingredient 9: Standard White bread

This twist in the tale was M's way of getting me out of my writer's block as well as winter blues and inspire me to think outside the box. The rules he came up with are:

1. You have to use both ingredients 8 and 9 in making the dish. 

2. Both should be considered as main ingredients and hence should be provided with equal importance in quantity and in taste.

3. You have to make 2 dishes and that is why we are counting them as 2 ingredients.

4. The dishes should not be from the same category (Appetizer, Main course, Side, Dessert)

Here's part -2 of this challenge.

For the second part of this challenge, I decided to go with a twist on lasagna. Normally my instincts guide me into making an appetizer/snacks since I would eat an appetizer or a snack for a meal instead of the main course !! When I go to a restaurant I end up liking the options in the appetizer section more than I do the main course that I order appetizer as my main meal :-) So given my immense liking towards appetizers I had to resist the urge and decided to go with a main course.

This recipe is almost a fusion between lasagna and a sandwich. I have used the principle of lasagna (layering the bread with tomato sauce) but have used a stuffed sandwich instead of pasta for the layering. I like lasagna and potatoes/peas stuffed sandwich. So no surprise here that I loved the final result which had the taste and texture of both lasagna and a sandwich. Thinking about it, maybe I should rename this recipe as "Sandwich lasagna" :-)

Notes:

1. Though it looks like the recipe involves too many steps and elaborate, this is actually nothing more than assembling a layer of sandwich with tomato sauce and cheese.
2. If using fresh tomatoes instead of the Hunt's sauce, blanch the tomatoes. Remove the skin and seeds and puree.
3. Season both the sauce and the stuffing generously. Taste and adjust the seasoning before assembling the lasagna. Remember there is enough bread in the recipe to absorb the spices. If under seasoned, the dish may turn out bland.
4. Use a wide shallow pan to make the filling. The potatoes and peas will crisp up better if there are spread into as thin a layer as possible in the pan.
5. Toasting the bread - Use either the oven or a simple toaster to toast the bread.

Ingredients
For the Sauce

Hunt's tomato sauce, plain - 14 oz  (see notes)
Diced tomatoes (fresh or canned) - 1 cup
Garlic - 2 cloves, minced
Sugar - 1 tsp
Red chili flakes - 1 tsp (or more)
Basil dry - 1/2 tsp
Salt and pepper to taste
Olive oil - 2 tbsp

Peas and potato stuffing
Potatoes , medium - 3, diced into small cubes
Peas, frozen thawed - 2 cups (remove excess moisture from the peas using a towel)
Black pepper, freshly ground  - 2 tsp or more
Salt to taste
Olive oil - 3 tbsp

White bread 6-8 slices
Oil or melted butter - as required
Garlic - 2 cloves
Mozzarella or Italian blend cheese - 2 cups (more or less as you'd like)

Method:
Sauce:
Heat oil in a sauce pan over medium heat.
Add red chili flakes and garlic. Let it cook for a minute.
Now add the diced tomatoes and season with salt.
Let it cook for 5 minutes, until the tomatoes are well cooked.
Now add the tomato sauce, sugar and basil. Let it boil for 10 min.
Add more salt if required and pepper. Taste and adjust seasoning.
Take it off the heat and set aside.

Filling:
Heat oil in a wide shallow pan.
Add potatoes and spread it into a single layer (so most of the potatoes are in direct contact with the pan).
Sprinkle some salt. Do not stir. Cover and let it cook for a few minutes until the bottom starts browning.
Now stir the potatoes, add peas. Let it cook until the potatoes are done and the peas get crisp.
Add more salt and pepper. Taste and adjust seasoning.
Remove from heat and set aside.

Preparing the bread:
If toasting in the oven, brush each side on the bread with oil or melted butter. Place the slices on a sheet pan, bake for 10 min at 400 F or just until the bread gets brown and toasty.
If using a toaster - toast the bread slices as you would and then brush with some oil or melted butter.
Rub both sides of the toasted bread with a garlic clove. Set aside.

Assembly: 
Pre-heat the oven to 375F.
Grease a baking dish with oil.
Spread a thin layer of the tomato mixture in the baking dish.
Layer a few bread slices (I used 31/2 slices) to cover the entire baking dish. Break the slices to make sure you fill the whole surface with bread.
Spread a little more than half of the potato/peas mixture on the bread layer. Spread 3/4 cup of cheese on this.
Cover this layer with another layer of bread.
Spread the remaining potato/peas layer and then the rest of the tomato mixture.
Sprinkle the remaining cheese on top, making sure to cover the entire baking pan.
Bake for 30-40 min or until the cheese melts and bubbly.
Remove it from the oven and let it cool a bit before slicing.
Serve with a side salad.

Enjoy !!

MMC Challenge 8 & 9 (Part 1) - Beer battered peas stuffed bread fritters (Pakora)

Here's the ingredient 8 & 9 of MMC challenge 

Ingredient 8: Green Peas

Ingredient 9: Standard White bread

This twist in the tale was M's way of getting me out of my writer's block as well as winter blues and inspire me to think outside the box. The rules he came up with are:

1. You have to use both ingredients 8 and 9 in making the dish. 

2. Both should be considered as main ingredients and hence should be provided with equal importance in quantity and in taste.

3. You have to make 2 dishes and that is why we are counting them as 2 ingredients.

4. The dishes should not be from the same category (Appetizer, Main course, Side, Dessert)

Here's part -1 of this challenge.

When I was thinking about good ideas for this challenge, inspiration came from the unlikliest of places - Bollywood movie !! We were watching Band Baaja Baarat (a very simple yet lovely film, btw) and there was a scene alluding to bread pakora. That made me go back in time and remember the first time I had this amazing snack - at my aunt's place. This dish is more like the south Indian Bhajji where a vegetable or in this case bread is dipped in a batter made of chickpea flour and deep fired.

I wanted to bring about my own twist to this dish and I was thinking what I would do to make it better suit my personal taste. A lot of time bhajjis or bread pakora can get heavy on the batter i.e the outer batter is so thick that the taste of the vegetable/bread fades into the background. And I for one do not like it when I cannot feel and taste the veggies/bread. So my idea was to make a batter that is crispy, airy and light - almost like a tempura batter. To achieve this I swapped the heavier chickpea flour for a lighter All-purpose flour/rice four combo and added beer instead of water. The frothy bubbly beer renders the batter light and airy. Thus was born beer battered bread pakora - melding the beer battering technique into a popular roadside snack in India.

To add to that I had to incorporate peas into this dish and what better way than to use it as a stuffing. It's almost like a sandwich, beer battered and fried. I think this was a win win all the way, given we love our sandwiches, our beer and deep fried snacks :-)

Notes:

• White bread was the ingredient I was given, but feel free to substitute any other whole grain or multi-grain bread. 
• Fresh peas can used in place of frozen ones when available. If using fresh peas, blanch the peas for a few minutes in boiling water before using it for the filling. 
• The type of beer used will affect the taste of the batter. I used George Killians Irish red beer. 
• For beer-haters - no worries about the beer smell in your fritters as most of the alcohol from the beer evaporates during cooking leaving only the good flavors behind.

Ingredients 

6 slices white bread (cut the crust off)
Vegetable oil, for frying
 
Stuffing
1 cup frozen green peas, thawed
3 green chillies (more or less as per taste and heat level of chillies used)
1 tsp minced ginger
2 cloves garlic minced
Salt & Pepper, to taste
2 tsp lemon juice

Batter
3/4 cup All-purpose flour
1/4 cup rice flour
2 cups beer
coarsely ground black pepper
salt

Method
Stuffing

1. In a food processor grind chillies, garlic and ginger to a fine paste. 
2. Add the peas, salt and pepper and pulse it a few times, until the peas are coarsely ground. 
3. Now add the lemon juice, pulse it a couple more times. 
4. Transfer it to a bowl. Set it aside.

Batter

1. Whisk the two flours, salt and pepper in a bowl. 
2. Add beer slowly 1 cup at a time. Whisk vigorously its well mixed.  Add just enough beer to get a fairly thin consistency. (Batter shouldnt be too runny or clump up on the bread.)

Fritters

1. Heat oil in a deep frying pan. 
2. Spread about 2-3 tbsp of the peas mixture onto a slice of bread. Cover it with another slice of bread.
   Press the corners well so the mixture is well sealed between the two slices. Cut into four pieces.
3. Repeat with the remaining slices. Set aside on a plate.
4. Whisk the batter once more to make sure there are no lumps and check for consistency.
5. Dip each pieces of the stuffed bread in the batter. Shake off the excess batter. 
6. Drop it carefully into the hot oil.
7. Let it fry until its crispy and golden brown. Turn and fry the other side as well. 
8. When both sides are golden, remove it onto a plate lined with some kitchen tissues to absorb the excess oil.
9. Serve warm with ketchup or mint chutney.

Enjoy !!

MMC Challenge 7 - Curry Flavored Corn Cakes

Here's the ingredient 7 of MMC challenge - Curry Leaves. This post is long overdue now and finally looks like its time to move it from "draft" folder to "published" :-) When M gave me this ingredient he was very particular that it should not be chutney, sambar or other such traditional recipe. He wanted me to think out side the box and so I did. I am not sure if I succeeded totally but I do think its a fusion kind of a recipe. I let you guys decide which genre this recipe can be categorized as.


Corn cakes are a form of corn bread, a shallow fried version. Its also sometimes called "hoe cakes" or "jonny cakes". Its almost like corn cakes or to compare it to something Indian - its almost like akki roti (Kannadiga dish made of rice flour). This Southern (as in the American South) dish gets an Indian flavor with the addition of curry leaves. While eating the corn cakes I couldnt help but be reminded of vadai. Whatever be the name it sure was delicious and it was a perfect accompaniment to the stew we had on a cold October evening. It doubles up as a wonderful evening snack or appetizer with a dip/sour cream/ketchup.

Ingredients

1/2 cup corn meal
1/4 cup rice flour
2 tsp green chili paste (2-4 green chilies)
1 tsp minced garlic
1/4 cup frozen (and thawed) or fresh corn
1/4 cup curry leaves
1 small red onion
A pinch of baking soda
Salt to taste
2-3 tbsp feta cheese (or any mexican cheese) - optional

Method

1. Grind curry leaves in food processor. Add onion, green chili paste and garlic. Pulse it a few times.
2. Now add corn flour, rice flour, baking soda and salt. Pulse a few times just until the ingredients are mixed.
3. Remove the mixture in to a bowl. Add corn and cheese (if using). Adjust seasoning.
4. Heat 2-3 tbsp oil in a skillet. Make sure the oil coats the surface of the skillet.
5. Drop lemon sized ball of the mixture into the hot oil. Flatten it (thickness should be that of a pancake).
6. Cook under medium flame and let it brown.
7. Flip to cook the other side. Remove when both sides are brown.
8. Serve warm.

Enjoy !!

Vegetarian Black Bean Chili

Its been pretty hectic and fun times training and playing with Tipoo. Guess you guys have to put up with my Tipoo tales for a few weeks now, what with every single one being eventful - happy for most part and really tiring at the end of the day !! For much of the day I am the primary care-taker and am I glad that puppies sleep a lot. But once he wakes up I am running around behind him either playing with him or making sure he doesnt chew everything he finds in his way. By 6 PM both of us are eagerly waiting for my husband to come home, so he will relieve me of the running around :-) If he gets delayed at work for some reason, then I have a crazy puppy on my hands. All those walks and playing fetch saves our day. And its a sight to see Tipoo welcoming my husband home from work. I fade into the back ground for sometime until the two boys have had their little "reunion" :-)

After such a busy day, I rarely have the energy or enthusiasm to cook elaborate dinner. I prefer one pot meals that is both easy on the time and makes a complete dinner. Most of my leisurely cooking now-a-days have been relegated to the weekends when my husband takes complete care of the little guy.


Anyway, coming to today's recipe, I have been planning to make chili for a long time now. Finally I did make some a few weeks ago and it came out very good. There are a lot of different recipes for vegetarian chili and as always I have taken ideas from few different recipes to make one that best suits our taste. I think the addition of bulgur is what gives the texture and body to the recipe. This is a wholesome and healthy one pot recipe since it has everything you need to make a complete meal.

Notes:

1. A combination of black beans and red kidney beans works very well for this recipe.
2. If using fresh beans, soak it overnight and cook it till its done but still firm.
   
3. Use Jalapeno sparingly, I did go a bit overboard and my chili turned out a bit spicier than what I would have liked.
4. I havent included celery in my recipe but if you have it on hand you can surely use it for the added flavor.
5. Bulgur makes the soup to be a bit on the thicker side. So adjust the quantity according to the final consistency you'd like to have.

Ingredients
1 14oz can Black beans
1/4 cup bulgur
1 yellow onion, finely chopped
1 green bell pepper, finely chopped
1 medium carrot, finely chopped
2 zucchini, chopped
1 14oz can diced tomatoes
2 tbsp tomato paste
2 cloves garlic, minced
1 jalapeno, finely chopped (adjust as per heat)
2 tsp chili powder
2 tsp paprika
2 tbsp cumin powder
1/2 tbsp coriander powder
2 tbsp molasses
2 tsp oregano
2 tbsp olive oil
3-4 cups water or vegetable stock (or as required)

Garnish:
Sour cream
Monterey Jack or mexican blend cheese
cilantro

Method

1. Heat oil in a large heavy-bottom sauce pan or a dutch oven. Add onion, garlic and jalapeno.
2. Saute it for a few minutes until onions turns brown, almost 4-5 minutes.
3. Now add carrots (and celery if using). Saute it for 2 minutes.
4. Add bell pepper, zucchini, tomatoes and tomato paste. Saute it well until the tomatoes are well cooked. It takes about 5 minutes or so.
5. Now add all the spices, starting from chili powder to oregano. Add bulgur and stir well.
6. Let it cook for 2 minutes and then add water starting with 2 cups.
7. Bring this to a boil, close with a lid and let the soup cook for 15 minutes or so.
8. Keep a close watch to make sure it has enough water. Add more water as the chili cooks as necessary.
9. Finally add salt, adjust seasoning and spices.
10. Allow it to boil for 5 more minutes or until done.
11. Ladle it in a bowl, garnish with cilantro, sour cream and cheese.
12. Serve with corn bread on the side.

Enjoy !!

MMC Ingredient 6 - Drumstick/Murungaikai/Moringa Pods

Looks like I am back - though with a busy summer and travel, I can never be too sure :-) Here's the latest MMC challenge.

MMC Ingredient 6 is Murungaikai (Moringa Pods).


Murungaikai is readily available in South India and both the vegetable and the leaves are used in cooking. Most common way to use murungaikai is in sambar, along with small onions. Leaves can be used in poriyal or subji with a bit of dal and spiced with chilies and coconut. I never realized how much I'd miss murungaikai until I came to the US and couldn't find any fresh ones worth its name in the store. For those of you who have no clue what am talking about, take a look at this wiki entry for Moringa/murungaikai.

I personally think this ingredient is one of the more challenging ones since as far as I know, I have seen murungaikai used only in South India. My mom uses murungaikai but it is restricted to sambar for the most part, especially the Sunday special lunch which usually consisted of murungaikai/small onion sambar, potato curry and vadam/papad. Given the limited usage of murungaikai I have come across, I had to squeeze my brains a bit harder to make something that's interesting and not a sambar !!

I did finally come up with not one but two dishes. I was unable to choose between the two and hence I give you both my creations. The first dish is a pickle which is very easy to make but needs a bit of patience - it has to marinate for 2-4 days for best results. The other dish is a salad, an apt summer dish. It does not involve much cooking and is pretty easy to put together.

Notes:

1. I used frozen murungaikai which is readily available in Indian stores. Fresh ones can be used as well and am sure they'll taste much better.
2. Cook murungaikai until soft and splits open readily but should still hold its shape and not be mushy.
3. The edible part of murungaikai is the seeds and the pulp. Split open murungaikai and scoop out the pulp and seeds to eat.
4. Roasted fenugreek powder: Dry roast a 2 tsp of fenugreek in a pan until its brown and aromatic. Let cool, grind to a smooth powder. Store the excess powder in the refrigerator.
   

Murungaikai Urugai (Moringa Pod Pickle)

Ingredients
11/2 cup drumstick (murungakai)
1/4 cup carrots, blanched, 1/2" sticks (optional, see notes)
2 green chilies, split open
1/2 tsp turmeric
1/2 tsp roasted fenugreek powder (see notes)
2 tsp red chili powder
1/2 tsp mustard
1/4 cup sesame oil
2 tbsp canola oil
salt to taste

Method

1. Boil water in a large pot. Add enough salt.
2. Drop the frozen murungaikai in boiling water and let it cook (for about 15-20 min). After 15 min check for "done"ness. If using fresh ones, cooking time may vary.
3. Blanch carrots similarly in boiling water. Cook for 10 min or so. Check for doneness. Cook just to take the raw edge off. Carrots should still remain crisp.
4. Drain and pat dry carrots and murungaikai pieces.
5. In a saute pan, heat canola oil. When its hot, add mustard seed. Let it splutter.
6. Remove from heat. Now add turmeric, chili powder, green chilies.
7. Stir once. Now add the cooked murungaikai and carrot pieces. Add fenugreek powder. Stir.
8. Add salt and the seasme seed oil. Mix well. Taste and adjust seasoning.
9. Transfer it to a dry container (glass bottle is preferable). Close tight and let it stand for a day at room temperature.
10. On the 2nd day, move it to the refrigerator. Let it stand for a day or two longer.
11. You can use it as early as the 3rd day but as with any pickle the longer it stands the better it tastes.
12. Pickle can be stored in the refrigerator for at least 2 weeks.

Murungaikai (Moringa Pod) Salad

Ingredients
16 oz frozen drumstick/murungaikai
2 tbsp finely chopped red onion
2 tbsp finely chopped tomatoes (seeded)
1-2 small green chili, finely chopped
1 tsp dessicated or frozen coconut (optional)
2-3 tsp lime juice
1 tsp olive/vegetable oil
1/2 tsp mustard seeds
4 curry leaves, coarsely chopped
Salt to taste

Method

1. Cook murungaikai as done for the pickles (step 2 of murungaikai pickle).
2. Split open the murungaikai pieces. Scoop out the pulp and seeds. Set aside.
3. In a salad bowl mix onions, tomatoes and green chilies. Mix well. Now add murungaikai pulp. Mix lightly.
4. In a small saute pan, heat oil. Add mustard seeds. Let it splutter. Add the curry leaves.
5. Add this to the veggie mixture. Season with salt.
6. Add lime juice and coconut.
7. Mix well.

Enjoy !!

Coconut Milk Pulao (Pilaf) - Rice Cooker method

Coconut milk pilaf/pulao is yet another of my favorite one pot meal. This is a sure shot crowd pleaser and I make it for potlucks or parties. This is one of the recipes that I never had tasted when I was growing up - my mom very rarely made dishes using coconut milk. On the other hand my husband loves this dish. It's is one of his favorite "Mom's dish". I havent had a chance to taste my MIL's coconut biryani yet, so am not sure how the traditional recipe tastes like. But my husband assures me that mine taste really good and pretty close to what his mom makes. I think that's a good enough compliment for a dish I havent even tasted before I actually started making it myself.


Notes:

1. Soak basmati rice in generous quantities of salted water. This helps to keep the rice white as well as make sure the rice doesnt turn sticky on cooking.
2. Adjust the spices according to your tastes. Following measurements give a mildly flavored biryani.
3. Adjust green chilies according to the heat level you'd prefer.
   
4. I used rice cooker but am sure microwave or pressure cooker methods should work fine as well.
5. 2 cups liquid (1 cup coconut milk and 1 cup water) was just sufficient to get my rice well cooked. But if you feel the need for more water, do so at the very end if the rice is still under cooked.

Ingredients
2 cups basmati rice (see notes)
1 cup coconut milk
1 cup water
1/4 cup finely chopped onions
1/4 cup diced carrots and peas (frozen or fresh)
1 tsp cumin (Jeera)
5 cloves
4 cardamom
1 bay leaf
4-6 green chilies (or as per taste)
1 tsp ginger, minced
8-10 Cashews, halved
1 tbsp butter or oil
Salt

Method

1. Soak rice in salted water for 15-30 minutes.
2. In a saute pan heat oil/butter. Add all the ingredients from cumin to cashews. Let the cashews turn light brown.
3. Add onions, saute it for 2 minutes or just until onions turn translucent.
4. Drain rice. Add this to the rice cooker. Add sauteed vegetables and 2 cups of water.
5. Switch the rice cooker on and let it cook. Add salt just before the rice is completely done. Stir.
   
6. Garnish with cilantro.
7. Serve with a spicy korma or curry.

Enjoy !!

Spring Orzo Salad

We have been reeling under damp and gloomy weather for the past couple of days. Spring here refuses to go away and its unseasonably cold. Maybe I angered the "Spring gods" with my ramble a few posts ago, claiming my less than friendly relations with the spring season :-) So if an apology will make this cold spring go away and warm summer to arrive, I can very well offer a thousand "Sorrys" :-) And if sorry wont cut it, here's a salad honoring the season !!


Farmer's market hasnt sprung up yet in our region what with the cold spring, frost etc. But there are some really fresh vegetables that have started arriving in the grocery stores. I havent been cooking much of late and I've been looking for ways to avoid cooking or even if I do, spend as little time as possible in the kitchen. I have subsisted on sandwiches (with hummus or cheese) for the past few days but realized I wasnt getting much veggies. Also, I had some green squash and bell peppers that needed my immediate attention before they lose their freshness. I wanted a complete quick-cooking meal using up the vegetables I had on hand. I figured salad was probably my best option to both use up the vegetables and do so in minimum amount of time. So I cut them up, sauteed a little bit to take the edge off and tossed them with some orzo and a very simple dressing. There was my quick dinner, all healthy and tasty.

Notes:

1. Asparagus or any other spring vegetable will work fine in this salad.
2. If you like the "garlicky" taste, add an extra clove of garlic.
3. Fresh herbs like basil or parsley can be used as a garnish.
4. I made a very simple dressing but feel free to use any oil/vinegar based dressing.

Ingredients
3/4 cup Whole wheat orzo
1 medium-sized Zucchini
1 medium sized bell pepper
1/2 tsp red chili flakes
1 clove garlic, minced
1 tbsp olive oil
Basil or parsley (optional)
Parmesan Cheese (optional)

Dressing:
2 tbsp olive oil
2 tbsp lemon juice (or as required)
1/2 tsp sugar
1 pinch red chili flakes (adjust according to taste)
Salt to taste

Method

1. Cook orzo in a large pot of boiling water for about 7-9 minutes. Drain and set aside.
2. In a bowl whisk all ingredients under dressing. Taste, adjust salt and lemon juice. Set aside.
3. In a saute pan, heat 1 tbsp oil. Add red chili flakes and garlic.
4. Add chopped vegetables. Saute for 5-7 minutes. Just until the vegetables are tender but firm.
5. Add salt, taste and remove from heat.
6. In a large bowl, mix the cooked orzo and veggies. Add the dressing, toss well. Taste, adjust seasoning.
7. Garnish with fresh basil/parsley and/or parmesan.

This will be my entry to Preeti's "Green gourmet" event.

Enjoy !!

Cauliflower Sambar

"Confessions of a cook book-aholic?" I am a sucker for cook books. I go weak in my knees when I walk through a book store and see all those colorful cook books adorning the shelves. Don't know what I am addicted to - the glossy prints, tempting pictures, smell of the fresh print? Whatever it is, I find it very hard to resist the temptation. Thank god for Amazon - the wish list option and a great spouse who actually is very kind towards my obsession (hope he takes the hint..lol..). I can proudly say I am an avid cook book collector and my loot is prominently displayed in the house. But the most intriguing part of all this is I seldom follow the recipe to the "T", most of the time am in a hurry or just plain lazy to open the book measure the ingredients etc. I curl up with my cook books and read it like I would a regular novel/fiction and if something interests me I make it a point to try it out before it is displaced from my memory. Am sure most of you out there will relate to this. But to be fair, I do once in a while have the cookbook open and follow the recipe meticulously - with great results.

I can categorize my cook books depending on how I use them. For instance, books such as Mark Bittman's How to cook Everything Vegetarian and Jacques Pepin's Complete techniques are my bible/encyclopedia category. There are a few other which I use to look at the pictures and drool :-) And some more which are my go-to books for authentic Indian cooking such as Dakshin by Chandra Padmanabhan and Cooking at home with Pedatha. I love the simplicity of the recipes and the lovely pictures in Dakshin especially.

The following recipe, cauliflower sambar, is my adaptation of the original recipe found in Dakshin. I took a shortcut by substituting sambar powder where the original recipe calls for grinding the masala. But the end result was very tasty. My husband says it tastes like a hybrid between sambar and korma !!

Ingredients
1 medium sized cauliflower (washed, separated into florets)
2 tomatoes, coarsely chopped
1/2 cup toor dal
1/4-1/2 cup thick tamarind water (or as required)
1/4 cup unsweetened coconut milk
3 tbsp Sambar Powder
1 tsp turmeric
asafoetida, a pinch

Tempering
1 tsp urad dal
2 tsp mustard
4-6 curry leaves
2 red chillies
2 tsp oil
A pinch of asafoetida

Method

1. Pressure cook toor dal along with one cup water and tomatoes, until the dal is well-cooked (normally 4 whistles and wait for the steam to be released naturally). Alternatively, you can cook the dal on the stove top for 30 minutes. Mash the dal and tomatoes well. Set aside.
2. In a quart pan, heat oil. Add urad dal. Let it turn light brown in color. Now add the mustard. Wait until it starts spluttering. Now add red chillies, curry leaves and asafoetida.
3. Add cauliflower, turmeric, asafoetida and some salt. Saute for a few minutes, until cauliflower is tender.
4. Add tamarind water. Boil for for 3 minutes or until the raw smell of the tamarind disappears.
5. Add sambar powder. Mix well.
6. Now add the mashed dal/tomatoes. Taste, adjust salt and seasoning (add more sambar powder if required).
7. Allow it to boil for a few more minutes. Add the coconut milk. Allow it to boil just for a minute.
8. Remove from heat. Serve hot with rice, idli, dosa or aappam.

Enjoy !!

MMC Ingredient 4 - Popcorn

MMC ingredient 4 is Popcorn and here's what I made:

Popcorn Crusted Vegetable Lollipop

When "M' announced that the 4th ingredient is popcorn, I wasn't sure how exactly I was going to incorporate it in my recipe. The first thought that popped into my mind was making a simple trail mix with popcorn and some nuts. But the MMC challenge does not have a category for snacks and obviously trail mix cannot pass off as either an appetizer or a side. As healthful as a trail mix maybe I didn't think it was innovative enough for this challenge. When I was thinking hard for some ideas, I realized that popcorn can have the same use as bread crumbs if I can grind it to a coarse powder. This opened a big wide door for I am sure we can think of hundred places where bread crumbs can be used, be it the good old Mac 'n' Cheese or breaded vegetables.

I was shooting for a side dish and I thought breaded veggies like breaded & fried green beans or a tempura style vegetable will be lovely. I wanted to use the freshest of ingredients but unfortunately didn't have any fresh veggies in the fridge. All I had was potatoes, some left over carrots and a bell peppers. I tried to make something fancy or atleast something that can have a fancy name but yet have the most simple ingredients that anyone can lay their hands on at anytime. Also my husband loves the veggie cutlet that we get in Indian restaurant. So I decided to go ahead and make veggie cutlets with a popcorn crust instead of the usual flour or a bread crumb crust. With a few toothpicks these cutlets can be converted into lollipops which are a great finger food for your next party. For people who have tasted vadam esp one that is made of Poha/aval, this popcorn crust gives a similar taste to vadam.

Note:

1. This dish is a good way to use left over popcorn after a Saturday movie night if you do have any such thing as left-over popcorn :-).
2. For the popcorn, I used Orville Redenbacher's smart pop. Pop the corn in the microwave as per package directions. But you sure can use any kind that you have on hand.
3. I used my trusted food processor to grind the popcorn to a coarse powder.
   
4. You can use any kind of veggies, fresh/frozen.
5. I love Maggi chatpata tomato sauce. It gives a very faint chinese flavor to the cooking. But if feel free to use any kind of tomato sauce/ketchup you have on hand.
6. Now to the crust: Popcorn crumbs tend to fall off the cutlet pretty easily. So make sure you press the crust to make it stick to the cutlet.
   
7. I have used diluted buttermilk to aid the sticking.
   
8. Shallow Frying: Crust tends to fall off a bit into the oil, so you will have brunt crumbs floating in the oil. I generally shallow fry not more than 3-4 cutlets at a time. I use just enough oil to coat the cutlets and no more. This way, I get to control both the amount of oil used as well as clean the pan after every batch so you don't have burnt crumbs sticking to your cutlets.
9. Fry the cutlets on a medium low flame, be patient as high heat will burn the popcorn coating.
10. You can make the vegetable mixture ahead of time and refrigerate it for a day or so or freeze it for upto a month.
    
11. Baking is a good option though I haven't tried it this time.
12. Presentation: I made my cutlets a bit bigger for the toothpick that I had. So try to size the cutlet according to the toothpick you have or if you don't care you can completely avoid the toothpick.
    

Ingredients:
1/4 cup minced onions
1 tsp minced garlic
1 tsp minced ginger
1 tsp finely chopped jalapeno or Serrano peppers
1/4 cup finely chopped bell pepper
1/4 cup finely chopped or shredded carrots
1 cup boiled, mashed potatoes
1 tsp cayenne or red chili powder
1 tbsp tomato ketchup (Maggie chatpata tomato Sauce)
1/2 cup popcorn (popped)
2 tbsp oil and more for shallow frying
salt for seasoning

For crust:
1 cup popcorn (popped)
2 tbsp Parmesan cheese
1 tsp chopped cilantro
salt/black pepper, for seasoning
2 tbsp buttermilk, diluted with 4 tbsp water

For stuffing:
2 tbsp cream cheese
1/2 tsp cilantro finely chopped
Salt/Black pepper, for seasoning

Method

1. For crust: Grind popcorn to a coarse powder in a food processor or a spice blender.
2. In a wide bowl, mix popcorn powder, cheese and cilantro. Add salt and black pepper. Taste and adjust the seasoning. Set aside.
3. Stuffing: In a small bowl, mix cream cheese and cilantro. Add salt, taste and adjust the seasoning. Keep this refrigerated until its ready to use.
   
4. In another bowl dilute 2 tbsp buttermilk with 4 tbsp water. Set aside.
5. Heat 2 tbsp oil in a saute pan. Add ginger, garlic, jalapeno peppers and onions. Saute it for a few minutes until onions become translucent. Now add shredded carrots and bell peppers. Saute it for a few more minutes until the veggies get tender. Add mashed potatoes, red chili powder, ketchup.
6. Stir over a low flame for a few minutes. Add salt, taste and adjust seasoning.
7. Switch off the heat and transfer this into another bowl. Let it cool. Add the popcorn powder and cilantro into this mixture and mix gently.
8. Shape the mixture into small round balls (size of a small baby potato or even smaller).
   
9. Stuff each ball with a pea sized cream cheese stuffing, flatten the balls into a patty or any other shape that you'd like.
   
10. Before frying: Take a cutlet, dunk it in the buttermilk mixture. Shake off excess buttermilk. Now roll it in the popcorn mixture. Press the popcorn so it adheres well to the cutlet. Shake off the excess crumbs. Repeat this with the rest of the patties.
    
11. In a saute pan heat 2 tbsp oil on low-medium flame. Shallow fry the prepared cutlet 2-4 at a time until its light brown in color. Turn over to the other side and fry until it browns.
    
12. Place it on a paper towel to absorb excess oil. Pierce one or two tooth picks into the cutlet, arrange it on a plate and serve with tomato ketchup or cilantro chutney.

This will be my entry to Sunday Snacks - Healthy Snacks event hosted by Divya of Dil se.

Enjoy !!

MMC Ingredient 3 - Beets

MMC challenge 3:

Beets Souffle with Cashew Nut Topping

When "M" gave me the challenge ingredient, Beets, I didnt have a brain wave immediately though I had a few ideas ranging from appetizer to dessert, traditional Indian dishes to out of the blue dessert dishes. One main challenge with beets is that fresh beets takes a long time to cook. Except for pressure cooking, everything else be it roasting or boiling on the stove top takes minimum of 40 min. Given that I had only 1 hour to prepare the dish, I had to think of something which fits the time constraint. But since I was allowed to use canned beets, I took that route and saved some time. Also, the last time I had made pearl onion sambar, M said he knew I'd make that. Obviously I wasnt too happy that I was so predictable :-) Hence I really had to think hard to make sure I was as innovative as possible.

This week it was my husband's B'day and as is our tradition I wanted to make some dessert. I thought why not use beets for the dessert I was going to make. My first choice was the Southern classic "Red velvet cake". I was looking for the recipe but nothing suited my taste as the "traditional" red velvet cake contains loads of red food coloring and not beets. After some more search there were red velvet cakes with beets which looked pretty promising. But the problem with cakes is that it is not the best of dessert to make when its just two people sharing it. I am sure my husband wasn't going to complain about eating it all but I do have to consider the health factor what with all the butter, sugar and the frosting.

Now that cake was off the list, I had to think of some other dessert that was easy to make, took just an hour to prepare and could be made in smaller portions. I've been meaning to make souffle for a long time now and so almost on a whim I decided to make beet souffle. I did some browsing to look for souffle recipes with beets and to my joy found it wasnt very popular or made often as I could not find too many hits in my short search !!

I found the basic technique and recipes for carrot souffle, modified it so I can include beets and other ingredients like cream cheese and cashews that I love. Also, to make things easy and less time consuming I have skipped the steps involving separating the egg whites, whipping it for a long time etc. I was a bit skeptical about this initially but the end product put my doubts to rest. Maybe just some day I might give the traditional method a try but till then this recipe will do...

Here is Beet Souffle my Way.......

Note:

1. Fresh beets can be used as well, though cook it before pureeing. If using canned beets, make sure it contains just beets and water and no salt or flavoring.
   
2. Different ovens behave differently and if you have one like I do, it has its own mind. When I made these souffle, my oven refused to cooperate and didnt go beyond 325F. Hence I had to bake mine for almost 40 min. But if you have a well-behaved oven, then 30 min should be enough. But keep a close eye on it after 20 min.
3. This souffle is a bit more dense than other souffles. Souffle does rise above the rim of the ramekins, but it deflates within a few minutes after you take it out of the oven. If you want the big "ta da" finish, I suggest baking it just before you serve. If like me you dont care for the appearance, then by all means bake it whenever you like. But I'd suggest serving it warm.
4. Depending on the serving size you would like use appropriate sized ramekins. This recipe doubles or halves very well. I fact I have halved this recipe to give just two portions. Feel free to experiment.
   

Ingredients
1/2 stick butter, melted
1 lbs cooked beets (or canned)
1/2 cup flour
1/2 cup sugar
1/4 cup cream cheese (at room temp)
1/2 tsp baking powder
2 eggs
1 tsp minced ginger, fresh (or ginger powder)

Topping:
2 tbsp cashew (chopped into small pieces)
1 tbsp sugar
1/2 tbsp melted butter

Method

1. Pre-heat the oven to 350F. Grease 4 to 6 ramekins with butter (only to three quarters of the height of the ramekins) and coat it with some sugar.
2. For topping: Mix all the ingredients for the topping. Set aside.
3. Transfer beets, sugar, baking powder, flour, cream cheese and ginger onto a food processor. Beat until beets are mashed. Add melted butter. Now add eggs and run it for 30 sec or so.
4. Pour this mixture onto the greased ramekins. Do not fill the ramekins to the top just until its 3/4th full. This will give some space for the souffle to rise.
5. Sprinkle with topping mixture.
6. Bake at 350 for 25 - 30 min or until a toothpick inserted at the center comes out clean.
7. Serve warm.

Enjoy !!

MMC Ingredient 2 - Pearl Onion

The second MMC challenge is:

Sunday Lunch from Mom's Kitchen:
Pearl Onion Sambar/Chinni vengaya Sambar/ Chummna Kandhecha Sambar

For the 2nd week of our MMC challenge, M brought a twist to the story. He gave me a choice of 3 ingredients out of which I had to pick one and give my reasons for choosing it. The three ingredients are:

1. Pearl Onion
2. Dates
3 Orange Juice

As soon as I heard the choices, I thought I knew right away what I was going to choose - Pearl Onions. I wanted to share with you all one of my mom's signature dishes - Sambar with Pearl Onions. But just a few minutes later, I could hear the Dates calling my name :-) I always wanted to use Dates other than in sweet chutney that we use for Chaat. So I thought this challenge is a good platform to use Dates in a innovative way. But the nostalgia & "Mom sentiment" won over innovation and I decided to go ahead and choose Pearl onion. So I am hoping "Mom senti" will sway the judge as well as it did me :-)

When I was young, this sambar was our Sunday special lunch with Aloo subji or with idlis for the Diwali eve dinner that my mom makes. Pearl onions also known as "Madras Onions" are widely available in Madras where I grew up. These tiny ones have a very different taste, much less pungent and sweeter than their larger counterpart. But the main problem with these is peeling them. Though these onions dont bring as much tears to your eyes like the bigger ones, they still are pretty potent and added to this was the miniature size that makes it hard to peel. So before we actually got to enjoy the dish we had to go through the grueling work of peeling the onions.

Preparing the onions prior to cooking was a big chore; obviously those were the days before the comfort of frozen or ready to cook vegetables was readily available. My dad used to soak it in cold water to remove the dirt/mud and then all us kids had to sit down and help him peel. Wet onions, sticky peel - not a good combination; I used to hate this chore. But.. oh so in love was I with the dish that I didnt mind all the trouble. Me being the enforcer of gender equality in the household, I would fight really hard with my brothers accusing them of not doing the chore but getting to enjoy the reward alone. As any of you who grew up with brothers might know, Sunday morning will invariably have a few different cricket matches that my brothers had to run too. So it was pretty convenient for them that they'd be out the whole morning and show up just in time for the sumptuous lunch. I used to get so angry at them then but thinking of it now brings a smile to my face thinking of all that silliness :-)

So here's the Sambar with Pearl Onion the way my mom makes but in my kitchen. My mom never gives me exact measurement for any recipe coz as most mom's, she herself doesnt use any standard measurement. Its always a handful of this or a handful of that. So I have tried a few different version and have standardized it to our taste.

Note:

1. I like the taste of Dhaniya/coriander. So I have been a bit liberal with it.
2. I have used frozen red pearl onions (thawed in the microwave for a few min). You can use fresh ones as well if available.
   
3. The speciality of this dish is the inclusion of cloves and cinnamon bark. These two spices sets this recipe apart from the Tamilian/Keralite "arachivitta sambar" (Sambar with ground coconut based masala).
4. I love my pressure cooker for cooking dal as it saves me lotsa time. If you dont have a pressure cooker, boil the dal with or without onions for 20 to 30 minutes until well cooked. Soaking the toor dal in warm water for 1/2 hr prior to cooking it will help quicken the cooking process.
   
5. My husband does not share my love for the pearl onions the way I do. He is not too keen the whole pearl onions but loves the flavor when they are cooked into the dal. So I normally pressure cook the onions with dal. But if you want to retain the wholeness of the onions, I would suggest sauteing it with the mustard and jeera (step 3), wait until it gets tender before adding tamarind water.
6. I find it easy to use tamarind concentrate. But if you have tamarind, soak it in water and extract the pulp. Use 1/4 cup thick pulp in place of 1 tbsp tamarind concentrate. Depending on the sourness you'd like, adjust the amount of tamarind in the recipe. I normally go easy on the tamarind.
   
7. Masala can be made ahead of time. Can be refrigerated for a couple of days or may be frozen for almost a month.
   

Ingredients
12 oz red pearl onions (white ones are fine as well. Save a few to be blended with the masala)
3/4 cup toor dal
1 cup water
1 to 11/4 tbsp tamarind concentrate (dissolve it in 1/4 cup water)
1 tsp turmeric
A few pinches of asafoetida
Salt to taste

Masala -
1/2 cup dhaniya (coriander seeds)
2 tbsp chana dal
2 tsp Jeera (cumin seeds)
1/2 tsp methi seeds (Fenugreek)
1 inch stick cinnamon bark
6 cloves
5-6 red chillies
1/4 cup coconut (dessicated, fresh or frozen)
3-4 nos. pearl onions
1/4 cup water (or as needed)

Tadka
2 tbsp oil
2 tsp chana dal
2 red chillies
1 tsp Jeera (cumin)
1 tsp mustard seeds
4-5 curry leaves

Method

1. For masala: Dry roast each ingredient given under Masala (except water, obviously) until they turn light brown and aromatic. Let it cool. Grind into a smooth paste with water. Set aside.
2. Pressure cook the dal and onions with one cup water, a pinch of turmeric and a few drops of oil. I normally allow 3-4 whistle and this works best for my cooker. Turn off the heat and let the pressure release naturally.
   
3. In a medium sized pot, heat oil and add all the ingredient for tadka starting with the dals. Let the mustard and curry leaves splutter.
4. Now add the tamarind concentrate dissolved in water. Add turmeric and asafoetida. Allow this to boil until the raw smell of tamarind disappears. (5 min or so)
5. Now add the cooked dal and the ground masala. Add more water only if necessary. Stir frequently.
   
6. Adjust seasoning, simmer for another 5 min to 10 min, until the masala gets cooked.
   
7. Garnish with a few drops of sesame oil. Serve with hot rice. Goes well with Idlis or Dosas too.

Enjoy !!

MMC: Ingredient 1 - Fennel

Here's my first MMC challenge - fennel

Fennel & Carrot Soup

Fennel is good for health in many ways and as we Indians know, is a good palate cleanser and is very good for digestion. A quick google search gives a whole slew of websites packed with helpful healthful info on fennel. I wanted to bring out the natural goodness of fennel yet didnt want it to be overpowering. Hence, I paired it with carrots and kept the flavorings to the minimum. This is a extremely simple soup that contains ingredients that are easily available and one that you'd most likely have in your pantry. What better way to start a dinner...


Note:

1. Wash and cut the stem/fronds off the fennel bulb (Save a tsp of fronds to garnish before you discard them). Quarter it and remove the hard center part (core). Dice each quarter into half, you will end up with eight pieces.
2. I find it very easy to use my oven to roast veggies, 'coz this gives me whole a half-hour to do a bunch of other things. If you do not have an oven or dont want to use it for some reason, no problemo. Just saute the veggies on the stove top and let it brown a bit, then continue with step 4.
   
3. I have used frozen corn in my recipe. My husband who usually does the taste testing for my recipes thought corn would make a great addition. So I incorporated his suggestion. Corn has a tendency to thicken the soup. If you'd prefer a thinner version, I would suggest adding the corn kernels (thawed) at the final step as a garnish and NOT blend it with the roasted veggies (step 4).
4. Avoid sour cream/yogurt for a vegan version of this recipe.
   

Ingredients:
1 big fennel bulb, (cut into 8 pieces)
2 carrots, diced
1/4 cup white onions, sliced
1 clove garlic
1 tsp thyme (fresh or dried)
2 tbsp frozen corn kernel, thawed (see note)
2 tsp black pepper powder
salt, pepper to taste
1 - 1 1/2 cups water or vegetable stock
2 tbsp olive oil
Lime juice from one small lime
1-2 tbsp sour cream/yogurt/greek yogurt (optional)
1 tsp fennel fronds (optional)

Method:

1. Pre-heat oven to 450-500F.
2. Take 2 tbsp of olive oil in a bowl, add carrot, fennel, onion and garlic. Sprinkle some salt, thyme and black pepper. Mix well.
3. Roast this in a sheet pan for 30 - 40 min or until tender, just beginning to brown at the edges.
4. Allow it to cool a bit. Blend the roasted vegetables with corn and 1 cup stock/water. For a thinner soup increase the amount of liquid you use.
5. Adjust salt and pepper as per taste. Add lime juice (add more or less of the lime juice depending on the sourness you'd like).
6. Garnish with a few drops of olive oil, fennel fronds and sour cream. Serve warm.

This will be my entry to the "Healthy Inspirations event - soup" hosted by Usha.

MMC judge has spoken !!! Click here for the result.

Enjoy !!