Palak Daal / Lentil Spinach Curry/Soup

 

I am unable to get some nice red chili powder so seriously contemplating of buying the whole byadgi chilies & grinding them to fine powder. These chilies give a blazing red hot color to the dish and is milder in taste.

I had a huge bunch of spinach and used all of it to make the curry. Since we wanted to have it as a soup, I’ve used very less amounts of lentil/toor dal. So if you prefer to have thick dal with roti’s, parathas or even rice,  use generous amounts of toor dal. The rest steps will remain the same !

Here’s a simple recipe !

 

Ingredients:

1/2 cup toor dal /split pigeon peas

6 cups fresh spinach, chopped

1 medium tomato, chopped

1/2 cup onion, chopped

2 tbsp oil

5 –6 big garlic cloves, minced

1 tsp chili powder

1/8 tsp turmeric

1/4 tsp tamarind pulp

salt to taste

 

Preparation Method:

1. Add chopped spinach, toor dal/lentil, tomatoes and onions into a pressure cooker and let it cook till about 3 whistles. Let it cool.

2. Heat oil in a deep vessel. Add the minced garlic and saute till you get the aroma of the fried garlic.

3. Immediately add the cooked contents from the pressure cooker. Add salt, chili powder, turmeric, tamarind pulp and bring it to boil.

4. Let it simmer for few minutes. Serve with rice, chapati or have it as a soup !

 

Preparation Time: 30 mins

Serves: 2 – 4

Badne Yennagai / Bagara Baingan (Stuffed Brinjals / Eggplants)

Eggplants in masala/spice mixture !

I am a big fan of brinjals/eggplants and my favorite is to prepare it with goda/kala masala. The preparation with few minor changes in the ingredients is known by different names at different places, Bharleli Vangi, Badnekayi Yennagai or Bagara Baingan, whatever the name is, the dish is scrumptious with a loaf of Indian bread, chapati or akki roti (rice flour bread).
My previous post also is a stuffed eggplant but is a sattvic version, meaning it does not contain any onions or garlic and of course no meat. Today’s version has the onions and ginger garlic paste in it. For a badnekayi ennegai recipe, one could make the masala using the individual spices, but since I had the goda masala handy, I’ve used the same. Look for the goda masala to make the spice mix in advance !

Ingredients:
8 small Brinjals/eggplants, slit crosswise
1/8 cup oil
1/2 cup onions, finely chopped
1 tbsp ginger garlic paste
1/8 cup goda/kala masala
1 1/2 tbsp chili powder
1/8 tsp turmeric
1/2 tsp tamarind pulp
1 tbsp jaggery/brown sugar (optional)
salt to taste
Coarsely grind
1/4 cup peanuts, roasted
1/2 cup coconut, dry desiccated, roasted
1/8 cup tbsp sesame seeds, roasted


Preparation Method:
1. Dry roast the peanuts, coconut, sesame seeds individually and grind them together to a coarse powder.
2. Heat oil in a vessel, add the onions and sauté till lightly brown. Add ginger garlic paste and sauté for few seconds.
3. Add the slit eggplants and toss them for few minutes so that they are nice coated with the oil mixture.
4. Add all the remaining ingredients and the ground mixture. Add little water(or according to consistency required) and let it cook with lid closed.
5. Once cooked, let the oil separate from the sides. Remove from heat and serve with chapati/nan/akki roti.



Preparation Time: 20 mins
Serves: 4 - 6
Note: Check the preparation method here for a little different version/style of preparation.

Gavar chi Bhaji (Sautéed Cluster Beans)

         Gavar, Guar, Gorikayie…. list goes on with different regional names, are green beans native to India, very famous in the regional cooking of Maharashtra, Karnataka, Andhra and may be other parts of the country too ! Back in Belgaum, these are also called as bavchi, tup shenga (literally meaning butter beans). The young softer beans are used as vegetables while the mature ones are used in manufacture of guar gum, a thickening agent in food industry.
    Here in the US they are available in the majority of the Indian grocery stores and every visit,  I make sure to pick some good amount of these beans. I usually make different type of subji with these, but here is one of the easiest and simplest one ! This goes to the Side Dish Showdown @ Cinnamon Spice & Everything Nice !

Ingredients:
2 cups cluster beans, cut
2 tbsp oil
1/4 tsp mustard seeds
1/4 cup onions, finely chopped
2 small green chilies, finely chopped
salt to taste
1/8 cup fresh/frozen coconut

Preparation Method:
1. Pluck the tips and slice the beans into about 1 inch pieces.
2. Heat oil in a pan, add mustard seeds. As they splutter add the green chilies and chopped onions. Sauté.
3. Add the cut beans and sauté for few minutes. Add salt and let it cook. (I prefer the beans cooking without the lid closed to maintain the crunchiness)
4. Just before removing from heat, add the fresh/frozen coconut and give a stir.
4. Serve with chapati/roti
 

Preparation Time: 10 –15 mins
Serves: 2 - 3

Garam Takachi Kadi (Warm Buttermilk Curry)

Last couple of days, it seems like summer is here with temperatures in their 80’s ! But then everything looks so fresh and welcoming with all the trees blooming with flowers and leaves. Being here in the DC/MD area, I’ve never had the opportunity to see the DC Cherry Blossom Festival, or the trees in their full bloom. So this time I’ve decided to make it to the festival !!!

Today’s recipe is a simple buttermilk curry, there are many versions of these in different regions, but this one is one my Mom makes. One can replace the spring onions with other veggies of your choice. Back home we actually used the buttermilk, since it is free of fat content is a good option health wise, although one could use a fat free yogurt whisked with water.

Ingredients:

2 cups buttermilk+1 cup water OR 1 Cup yogurt(fat free) + 2 cups water

2 cups of green onions, chopped

1 tbsp of besan/gram flour

salt to taste

Tempering:

1 tbsp oil

1/4 tsp mustard seeds

1/2 tsp cumin seeds

5 –6 curry leaves

2 green chilies, chopped

3 –4 big garlic cloves, minced

1 tsp fresh ginger, minced

pinch of asafetida

pinch of turmeric

Preparation Method:

1. Whisk together buttermilk, water and besan.

2. Heat oil in a deep vessel. Add mustard seeds, as they splutter, add all the other ingredients in the sequence as mentioned in the tempering.

3. Add the chopped spring/green onions and sauté for few minutes.

4. Add the whisked buttermilk mixture, salt and bring it to boil. Let it simmer for 2 –3 minutes

5. Serve it with rice or just have it as a soup

Preparation Time; 10 mins
Serves: 2

Pasta with Tomato Ginger Sauce & Artichokes !

 
When I can’t decide what to cook, pasta is always there for help. Most often when prepared, I do like to give a little Indian touch to the dish, so that our taste buds do not complain ! But I must tell you’ll this had been one the most tastiest pasta. With tomato and ginger, nothing could just go wrong and to top with, I had added the artichokes, basil and parsley will still maintain the Italian flavors to the dish !!
Artichokes have medicinal value and is considered  as an aid to digestion, strengthens the liver function, gall bladder function, and lowers HDL/LDL ratio by which it reduces cholesterol levels. 
This goes to Weekend Herb Blogging # 225 being hosted by Yasmeen


Ingredients:
125 gm/4 oz pasta noodles, cooked
2 tbsp olive oil
1 tsp chili powder
4 –5 big garlic cloves, minced/pressed
1/2 tsp black pepper powder
1/2 tsp basil (dried)
1/2 tsp parsley (dried)
1 full cup Artichokes, frozen (microwave for 2 mins in salt and water)
salt to taste
fresh parsley for garnish
Blend
2 –3 large tomatoes
1/2  in ginger


Preparation Method:
1. Add pasta to boiling water with some oil and salt, and cook till al dente. Run under cold water.
2. Blend together tomatoes and ginger to make a fine paste.
3. Also microwave the frozen artichokes  some water with salt and keep aside.
4. Heat oil in a pan, add garlic and sauté till you get the aroma of the fried garlic.
5. Add the artichokes, tomato ginger paste, chili powder, pepper powder, basil, parsley, salt and let it cook till oil separates.
6. Add in the cooked pasta and stir for few minutes.
7. Serve as is or with sautéd veggies or meat of choice.



Preparation Time: 15 mins
Serves: 2 – 4

Happy Gudi Padwa/Ugadi !!!

Wishing Everyone A Happy Gudi Padwa/Ugadi/New Year !!!

To know more about Gudi Padwa, click here.

Picture Source: Blessingsonthenet.com
tucmuc.blogspot.com

Bhuthi Bhaat (Curd/Yogurt Rice)

Recipe: Raw veggies combined with yogurt and rice !

 

With temperatures hovering in 60’s F, waiting with a bated breath for Spring to be here bringing new life with all the blooms and blossoms! I am so excited to make all the plans of which all places I could visit during Spring and the Summers, but equally exciting before that is my mid-term exams this week and yet I am writing a post, addiction I guess ??

What comes to mind when you think of Indian food?, Gourmet cooking right ! Spices and tempering !! Well there are lot more recipes and dishes that don’t see the day in the Indian restaurants here. Today’s recipe is a simple curd(yogurt) rice combined with all things raw. This recipe is called Bhuthi Bhaat, bhuthi in konkani means food packet and just as the name goes, it the most common food in and around North Karnataka that is a travel food. Every time we went on picnics or travelled, this was always packed. Very simple and very refreshing with raw spring onions, fresh peas, garbanzo beans, ginger and garlic..

Ingredients:
2 cups precooked/leftover rice
1 cup yogurt
2 cups spring onions, chopped (use 1/2 cup if using regular onions)
1 big garlic clove, minced
1/2 tsp fresh ginger, minced
1 green chili, minced
1/4 cup fresh ( peas + garbanzo beans), chana, vatana
salt to taste

Preparation Method:
1. Use a pre cooked rice or a left over rice from previous day. If using a freshly cooked rice, then cool it before preparing this rice.
2. Combine all the ingredients mentioned above and mix
3. Serve with chutney/pickle on the side.

Preparation Time: 10 mins
Serves: 2

Note: If carrying it during travelling, instead on 1 cup yogurt, add 1/2 cup yogurt and 1/2 cup milk.
Unlike the traditional curd rice in other cuisines, this recipe does not call for tempering, but could do so for a variation.
The spring onions can be replaced with less quantity of regular onions

CWS – Fenugreek Seeds Round Up # 2

Thank You once again for all the delicious entries. Most of the dishes have been posted in the order I received them. The first part of the round up is available here. The baton for the this month’s CWS event is CWS-Coriander Seeds is hosted at Food for 7Stages of Life.

Delicious and  tradiational Indo-portuguese dish, Chicken Vindaloo from Priya of Priya’s Easy & Tasty Recipes.

An easy to cook recipe, Baked Egg Omelette Gravy from Priya of Priya’s Easy & Tasty Recipes

                                        Your search for a simple and healthy dal will end here, Methi/Fenugreek seeds Dal from Priya of Priya’s Easy & Tasty Recipes.

If you’ve been busy for a while, then try this Chapati Methi Mirch, from S.Subhashini of Food, the Spice of Life

If you want to back to the roots of the South Indian cuisine then visit here, Spicy South Indian Curry with Fenugreek Seeds and Eggplant(Vendhaya Katthirikkai Vattral Kuzhambu) by Meena Rajesh Krishnan of Dakshin

With lots of tomatoes and chili powder to balance the bitterness, Sprouted Fenugreek Seeds Curry from Oriya Foodie of Home Cooked Oriya Food.

   One of her favorite, traditional vegetable dish, a slight bitter preparation, Shukto from Sayantani of A Home Maker’s Diary.

A simple and spicy preparation generally used as a picke, Inji Thokku (Ginger Chutney) from Ramya of Susvaad.

  முட்டை குழம்பு(Mutha Kuzambu) from Meenaga of Sashiga,

முளைக்கட்டிய வெந்தயக்குழம்பு (Kuzambu) from Meenaga of Sashiga.

  மோர் ரசம் – 2(Rasam/Kulambu) from Meenaga of Sashiga.

 வெந்தயசாம்பார் – 2 from Meenaga of Sashiga .

One of the collections for tried and taste, Manglorean Spicy Chicken from Sudha of Malaysian Delicacies.

  With lots of health benefits mentioned, Appalam Kozhambu from RuchikaCooks.

  A mouth watering pickle from Andhra Cuisine, Mango Picke from Valli Datta of My Kitchen

        Vazhaipoo curry from Shama Nagarajan of easy2cookrecip

Fenugreek seeds, a not to skip ingredient in Ethiopian cooking, Ethiopian Berbere Spice Mix from PJ of Ginger-and-Garlic  Turn your quite a tasteless zucchini into a tasty, spicy and tangy recipe,  Zucchini Chutney from Pari of Foodelicious

Methi/fenugreek seeds being a must in Bengali Cuisine, very innovative recipe, Pumpkin Prawn from Kamalika of Silence Sings Finger licking good with the right amount of spices,  Pumpkin with spinach from Spice of SpiceBuds

With market being flooded with gooseberries, a must try recipe, Gooseberry Pickle from Padhu of Welcome to Padhus Kitchen

    Every family their own style of making chutneys, try this Home style Tamatar ki Chatney from Apu of Annara Very light and comforting,  Vendya (Methi) Kulambu from Kalyani and Gayatri Rajamani of Adiruchi

Very tempting and inviting, Plain Catfish Curry (Bengali style) from Kamalika of Silence Sings

The first recipe that comes to mind when fenugreek seeds are to be used, Venthaya Kulambu/fenugreek seeds gravy from Angee of Spicy Turnovers

    A tangy and spicy preparation with jaggery and tamarind, Menthayada Gojju from Vanamala of Malas-Kitchen

A traditional recipe slightly twisted to include green onions, Green Spring Onions Sambar from Priya of Priyas Easy N Tasty Recipes

A very special pickle from a Dad to his daughter, Tomato Pickle from Madhuri Kumar of Cook-curry Nook

Another lip smacking recipe from Daddy dearest, an Instant Pickled Gooseberries from Madhuri Kumar of Cook-curry NookWith two people in the house with different culture and food habits, find what exactly this recipe is, Arbi Masala from Kanchan of Kitchen Gossip

  A temple food or a travel food, everyday rice or once a while rice, enjoy it, Puliyotharai/Tamarind rice from Cham of spice-club A traditionnal , uncommon, and enchanting dal that refreshes your taste buds,  Menthula Pappu from Suma Gandlur of veggieplatter

A healthy recipe learnt for sis in law, Methi Ki Launji from Priya (Yallapantula) Mitharwal of Mharo Rajastan RecipesWith full packed nutrition one cannot skip this Blackeye peas Gravy from Shabitha Karthikeyan of My Home Kitchen

First pickle of the early spring mangoes with methi flavor,  Mamidikaya Menthibaddalu(Quick Raw Mango Pickle) from Kiran of kiranjay

     A simple and healthy bhaat/rice with fenugreek sprouts Ankurit Methi Pulav(Bhaat) / Fenugreek Sprouts Rice from SE of denufood

A blend of tomatoes and fenugreek seeds powder, Methi Rassa(Rasam) / Tomato - Fenugreek Seeds Gravy from SE of Denufood-Delicious & Nutritious Food

A very healthy sweet learnt from Mom who always made it on the weekends, Coconut milk porridge (Thengai Paal Kanji) from AV of Home of Anna

Having issues with hair, they try this home made Hair oil With fenugreek seeds a remedy, Swapna of SwapnaSridhar