November 30, 2011

Matki Sprouts and Capsicum Pulao

After making those yummy vadas, I was still left with some more sprouts that I decided to use it up for my dinner preparation.  Just made this simple pulao using these and some bell peppers....

1 cup basmati rice
1 cup sprouted matki or moth beans
1 medium ripe tomato
1 small onion
1 small yellow capsicum
1 tsp paprika powder
3 garlic cloves
small piece of ginger
pinch of turmeric powder
1/2-1 tsp pav bhaji powder(this gives a different flavor to the dish...I have added this to some of my quick subzis using pumpkin or zucchini)

Cook the basmati rice and let it cool.

Heat up a tablespoon of oil and splutter the cumin seeds.  Add the onions along with the garlic and ginger and saute till they are translucent.  Add the capsicum and do a quick saute before adding the tomatoes.  Add   all the powders and little bit of salt and cook the tomatoes for a minute or two before adding the sprouts.  After this cook for further five minutes.  Add the cooled rice to it and combine till the rice is thoroughly mixed with the vegetables on low heat.

Enjoy this pulao with raita or with any subzi of your choice.

November 29, 2011

Sprouted Moth Bean and Green gram vada with Broccoli

I had these sprouted moth beans sitting in my fridge for a few days now.....hence decided to make some vadas in combination with green gram.  And they turned out to be the perfect snack for a cold day!!!

1 cup sprouted moth beans
1/2 split green gram with skin
1/4 cup of chopped spring onions(white part)
handful of small broccoli florets processed
4 green chilies(about3/4 inch in length)
few corinader leaves
small ginger piece
salt to taste

Soak the green gram for 2 hrs.  Drain the water completely and grind into a coarse paste along with moth beans, chilies and ginger.  Towards the end add the coriander leaves and process it further.  To this paste add the onions, broccoli and salt and mix well.

Take a small portion of the mix, flatten it in your palm and deep fry in hot oil till a nice golden color.

Enjoy these crispies with some chutney or ketchup!!

This one is off to CWS-Mung Beans event  at Priya's blog.

November 28, 2011

Collard Greens and Moong dal stir fry curry

I found this lovely bunch of collard greens last week at the farmers market and brought them home(for the first time) thinking I will make a simple south indian type of dal with this.  Whenever I buy some bok choy I like to combine them with moong dal which is to be cooked directly on the stove top after soaking them for half hour to one hour.  I decided I was going to prepare these greens  in the same manner.

However, I changed my mind later on and decided to go ahead with a dry preparation.  Along the way,  I decided to add some onions and garlic.

Some facts on Collard greens.....widely used in Southern US cuisine it is widely eaten in the Kashmir region of India and Pakistan.  A common dish of that region is haak-rus a soup of whole leaves cooked in water, salt and oil and consumed with rice.  They are a good source of Vitamin C and soluble fiber with potent anti cancer properties.

1 bunch collard greens trimmed and chopped as fine as possible
1 small onion
1/2 cup moong dal soaked for an hour
salt to taste
1/4 tsp turmeric
2-3 garlic cloves grated
small piece of ginger grated
1/2 tsp red chili powder or to taste(I use the non spicy one)

First cook the moong dal till it is soft but firm.

Take a table spoon of oil in a pan and when it is hot splutter the cumin seeds followed by the onions.   Saute them for about 2 minutes before adding the ginger and garlic.  Now add the chopped greens, turmeric, salt and chili powder and cook it open till it wilts a bit.  Add about a cup of water, let it come to a boil and lower the heat to cook the collards covered....cook until they are soft.  Now add the cooked moong dal and combine them till they are mixed well.  Stir for a few minutes.

Surprisingly, my girls ate them without complaining as they were having it with some curd rice.  I too liked it best with some steaming hot rice.

I am sending this to CWS-Mung Beans event of Priya's.

November 23, 2011

Palak/Spinach Usili

I was suddenly tempted to try this paruppu usili dish out using spinach as I was bored of cooking the same old spinach preparations in South Indian style.  I cannot recall having eaten the spinach in this manner, but when we have spinach in dals, adais and vadas,  I thought why not in Usili.  And here I was giving a pat on my back for this little innovation after the dish was made as I could not get enough of it.

3/4 cup toor dal and chana dal together combined  equally or in 2:1 ratio
5 ounces of spinach leaves(trimmed)
3-4 chillies long variety
salt to taste
pinch of turmeric powder
pinch of hing powder
1/2 tsp mustard seeds
1 tsp urad dal

Soak the dals along with the red chilies for at least two hours.  Drain the water completely and grind into a coarse paste with salt, turmeric, red chilies and hing.  I also added about a table spoon of oil while grinding.  Grease a container in which you are going to cook the paste.  Spread the paste evenly and steam cook it for 15 minutes. Let it cook and break the cooked paste so that there are no lumps.  In the meanwhile, cook the spinach with a pinch of salt till it wilts.  Do not add any water.

Take about 2 tablespoon of oil in a pan and splutter the mustard and urad dal.  Add the dal mixture and cook on medium flame till you begin to get the smell and it begins to brown.  Add the spinach and cook further till it mixes well with the dal and all the moisture is removed.

This is best when eaten with mor kuzhambu rice!!!

November 19, 2011

Aloo Mint Parathas

Of late, we are seeing a growing need to switch to more healthier options in our diet especially the breakfast that being the first meal of the day.  However, it is treat to have sumptuous dishes once in a while for breakfast like the traditional aloo parathas .  This becomes a winner with the addition of some mint leaves especially the ones that come from your very own garden.  We harvested two grocery bag full of mint leaves that were  waiting to be used.  I first tried this mint and coriander rice using double the amount of mint to coriander.  Unfotunately, I do not have a click of the rice.   I will have to post this if I get to make it again.  Next thing I made were these parathas which turned out to be tasty and flavorful.  I decided to add the leaves raw without sauteing.  But you can saute them if you wish to after processing it.  As the mint was not sauteed there was a nice freshness and a little crunch inside  the parathas. You can also check out my earlier posts which uses mint -  Baked Minty Namakparas and Mint Pooris.

 Apart from being very flavorful and aromatic, it has its own medicinal benefits that it is widely used for oral care and cosmetics.   Mint brewed in tea or hot water  is a remedy for digestive problems.

400 gms boiled and mashed potatoes
1 full handfull of mint leaves
3 to 4 green chilies
1 garlic clove
salt to taste
lemon to taste
coriander leaves(optional)
oil for roasting

1.5 cups wheat flour for the dough

Use some water to knead the flour into a soft and stiff dough.

Have the potatoes mashed nicely.  Process the green chilies, mint leaves and garlic in a food processor adding  little salt and some oil.  Combine this with the mashed potatoes thoroughly adding some salt and lemon juice.  Add the chopped coriander leaves also if you are using them.  Divide the stuffing into equal portions.  The above quantity will yield about 9-10 depending on the size

Divide the dough also into the same number.  Roll out the dough into a small circle and place the filling in the middle.  Bring over the rest of the dough over the filling, flatten it out and roll into a thin roti.  Cook both the sides on a hot tawa first and then with some oil on both sides till brown spots appears.

Repeat with the rest of the filling.   Enjoy these parathas with some curd!!!

This recipe goes to Breakfast Club event currently hosted at Krithi's Kitchen.

November 13, 2011

Orzo pasta in spinach pesto sauce

This is a very simple easy breezy pasta preparation with a slight twist.  Instead of the regular tomato or basil pesto sauces, I have used a spinach based sauce.  I made this for my husband's lunch box one day and hence this small quantity.  I am surely going to make this again for all of us to enjoy!!  This is such a fulfilling meal with the all the goodness that you can have.

1/2 cup orzo pasta cooked according to packet instructions
2 handfuls of spinach
1/4 cup chopped onion
1 long zucchini quartered and sliced
1 tbsp walnuts
2 tbsp olive oil
1 garlic clove
salt to taste
pepper to taste

Grind the spinach, walnuts and garlic in a food processor with a tbsp of olive oil.  Take the rest of the oil in a pan and saute the onion lightly.  Add the zucchini pieces and saute until they are translucent with little salt and pepper.  Add the spinach pesto sauce and saute it for not more than a minute before adding the orzo pasta. Stir everything together till they are all incorporated.  

Ridge gourd in Cashew gravy

I came across the recipe for this dish when I was in India this summer in a local magazine.  The recipe called for 200 gms of cashews for 3 ridge gourds and curry leaf sprigs but did not have any tomatoes.  I correspondingly adjusted the recipe for 1 ridge gourd but  significantly reduced(used only half of what I should have used for 1 ridge gourd) the amount of cashews.  Nevertheless, the dish turned out to be very tasty and flavorful thanks to the addition of kasoori methi.   Try it out and you will like it too!!

1 long ridge gourd
1/2 of a medium size onion finely chopped
25 gms cashews soaked in water for half hour
1 small tomato
1 green chili
1 garlic clove
1 small piece ginger
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp chili powder(non spicy one)
2 pinches of kasoori methi

First peel and cut the ridge gourd into cubes.  Saute the garlic, ginger and chili slightly in very little oil and grind this with the cashews into a fine paste.  Also, grind the tomato into a paste.   Take a table spoon of oil and saute the onions till it slightly changes colour.  Add the cashew paste and saute for a minute before adding the tomato paste.  Add all the powders now and cook until it begins to leave out the oil.  Add the ridge gourd pieces, 1/2 cup water and the necessary salt and cook until the ridge gourd is done.  Before removing the dish from the stove, add the kasoori methi.  Garnish with few coriander leaves.

This can be enjoyed with rotis, parathas or rice!!!