Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Hearty Chole Cheddar

Chickpea is sitting there looking relaxed, refreshed and ready to rumble.

“Would you like some cheddar cheese company?”

“I know it’s Jihva and you are looking for some new ideas. But, what in the world…?”

“Think about it. I will add some vegetables too. It will be a nice combination and a wholesome meal in a bowl.”

“Are you going to add my favorite seasoning, chana masala powder?”

“Yep, I’ll.”

“Chole cheddar! I am game. Cover me with that gooey cheddar…”


Chickpea and Cheddar

Hearty Chole Cheddar
(for two or four, for two to one meal)

1 teaspoon oil
1 tsp each - cumin and minced garlic
1/2 cup finely chopped red onion
1/2 cup each - diced carrots and potatoes (1/2-inch thick)
1/2 cup thinly sliced red bell pepper
1 teaspoon each - red chilli powder and turmeric
1 tablespoon - chana masala powder
1/2 teaspoon salt or to taste
2 cups water
2 cups chickpeas (Canned or pressure-cooked)
1/3 cup finely grated sharp cheddar cheese

In a heavy-bottomed pot, heat oil over medium heat. Add and toast cumin and garlic to fragrance.

Add the vegetables and cook, stirring often until vegetables soften, about 15 minutes.

Add the seasoning - chilli powder, turmeric, chana masala powder and salt. Also 2 cups of water. To thicken the soup, mash about quarter cup of chickpeas to fine paste in a mixer and add the paste along with the remaining chickpeas. Simmer, stirring occasionally for about ten minutes. Add ¼ cup cheddar cheese and stir.

Ladle into bowls; sprinkle the remaining cheese. Enjoy with paratha or bread.


Chole Cheddar with Ciabatta
Lunch today and for ms’s Jihva Chickpeas


Chole = Chana Masala = Hearty Chickpea Soup

Posted by Indira©Copyrighted in Chickpeas, Cheese, Jihva For Ingredients (Friday January 30, 2009 at 12:18 pm- permalink)
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Weekend Houston

Fruit Tree Sale at Urban Harvest
Fruit Tree Sale Today at Urban Harvest

Posted by Indira©Copyrighted in Houston (Saturday January 17, 2009 at 7:38 am- permalink)
Comments (19)

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Cranberry Chutney ~ India Inspired

“Oh Indira!”

“Yes, Cranberry?”

“Have you read the comments on my new dosth Dal?”

“Hmm… you want to try the chutney with sesame?”

“Yep, yep….” Cranberry hopped.

OK. Here was the lineup. Cranberry, sesame, onion, garlic and red chilli. Skillet Roasted. Jaggery and salt were added, and together made into chutney.

“Sounds good enough.”

“So, how was it?”

Tart, pungent, hot and sweet. Little bit on the bitter end, but nevertheless yum when eaten with a stack of freshly made chapatis.

Skillet Roasted ~ Ingredients for Cranberry chutney
Skillet Roasted ~ Ingredients for Cranberry Chutney

Cranberry Chutney ~ India Inspired:
(Makes about two cups)

Cranberries – 1 cup
Sesame seeds – ¼ cup
Red onion, cut pieces – about a cup
Dried red chilli – about ¼ cup pieces
Garlic, plump – about two, chopped
Jaggery, crushed – about three tablespoons
Salt – ¾ teaspoon or to taste

Heat a cast-iron skillet. Add and toast sesame seeds to fragrance. Take them in a mixer.

In the same skillet, add a tablespoon of oil. Add and roast to pale brown. First start with garlic, next dried red chilli pieces, then onion and at the end cranberries. Continue roasting and when cranberries start to collapse, turn off the heat. Let the contents of the skillet cool.

Grind the sesame to fine paste. To it, add the skillet contents. Also jaggery, salt and about quarter cup of water. Grind to fine consistency.

Remove to a cup. Enjoy the chutney with rice, chapati or bread.

Cranberry chutney
Cranberry Chutney with Sesame

Posted by Indira©Copyrighted in Sesame Seeds, Cranberries (Friday January 9, 2009 at 2:53 pm- permalink)
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Cranberry Dal

“Jam, jelly, or marmalade?”

“No sugar, please.”

“How about pairing with dal?”

“Hmm… I need change. Ok. Let’s try that” said the cranberry.

Cranberries, toor dal, green chillies and onion - pressure-cooked together, and flavored with tadka seasoning.

“So, how was the experience?”

“I was skeptical about this idea. But change is good. Toor dal is my new dosth. Alvida to the clingy sugar” beamed the cranberry.

Just because cranberries are tart, we tend to suffocate them and us by adding bucket loads of sugar for any cranberry preparation. But cranberries are versatile. I found out by trying out this dal recipe. It’s definitely a different taste but a decent one. Give it a try.

Cranberries and Toordal
Cranberries and Toor Dal

Cranberry Dal:
(For two or four, for two to one meal)

Toor dal - 3/4 cup
Fresh cranberries - 1/2 cup, about 20 to 25 berries
Red onion, cut pieces - 1/2 cup
Green chillies - 10 (small, Indian variety), cut to small pieces

Take them all in a pressure cooker. Add a quarter teaspoon of turmeric and three cups of water. Mix. Close the lid and cook until the dal cooks to soft, mushy stage.

Remove the lid. Add about half teaspoon of salt to the cooked dal. With a whisk or masher, mash the dal to smooth consistency.

Heat a teaspoon of oil or ghee in a small pan. Do the tadka and add it to the dal.

Enjoy the cranberry dal with rice, chapati or bread.

Cranberry Dal with Bread
Cranberry Dal with Bread ~ for Lunch Today

Posted by Indira©Copyrighted in Toor Dal, Cranberries (Tuesday January 6, 2009 at 4:41 pm- permalink)
Comments (29)

The New Home of Mahanandi: www.themahanandi.org

Moong Sprouts Kosambari with Pomegranate

Moong sprouts, pomegranate kernels
Fresh Moong Sprouts and Pomegranate Kernels

I wanted something light for my mid-day meal today. I had some moong sprouts and a pomegranate. Shelled some pomegranate kernels, added some moong sprouts, added yogurt and sprinkled little bit of salt and pepper. Mixed all these lightly and had a spoonful. “Wow” was the reaction.

Pomegranate kernels’ sweet juice combined with moong sprouts’ raw earthy flavor, together with yogurt – it was refreshing and filling. I loved the sprouts-pomegranate combination.

Recipe:
(for two, for one light meal/snack)

Fresh moong sprouts - 1 cup
Pomegranate kernels - 1 cup
Fresh yogurt - 1 cup
Salt and black pepper - 1/4 teaspoon or to taste

Take yogurt in a bowl. Add salt and black pepper. Mix with a spoon. Add moong sprouts and pomegranate kernels. Combine gently. Serve.


Moong Sprouts with Pomegranate~for Jihva Sprouts

Kosambari (India) ≈ Salad (English)

Posted by Indira©Copyrighted in Jihva For Ingredients, Pomegranate, Sprouts (Molakalu), Moong Sprouts (Monday January 5, 2009 at 3:48 pm- permalink)
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Peanut Podi (Palleela Podi)

Flavorful and spicy, peanut podi is a neat alternative to chutneys. Sprinkle few teaspoons of podi on breakfast items like upma, pongal, idly and dosa. Or, apply it on warm chapati or mix with rice. With Peanut podi ready on hand, it is easy to have decent meals during time-starved days. I used to live on jars of peanut podi during college days. Whenever busy days are ahead I make it at home too.

Peanuts, Chilli and Cumin
Peanuts, Chilli and Cumin

2 cups shelled peanuts
12- finger length dried red chilli (from Indian grocery)
1-teaspoon cumin
1 teaspoon salt or to taste

Roast peanuts to pale brown color. Cool. Rub to remove peanut skins.
Dry roast red chilli and cumin to fragrance. Cool.

Take peanuts, red chilli and cumin in a Sumeet style mixer or in a food processor. Add salt. Pulse few times to fine sand like consistency. Store the podi in a clean, dry jar. Stays fresh for about at least a month or two.

Sometimes I also add garlic. Tastes excellent but garlic moisture reduces the shelf life of podi to a week.

Peanut Podi
Peanut Podi

From Telugu to English:
Podi = Powder

Posted by Indira©Copyrighted in Peanuts, Amma & Authentic Andhra, Dried Red Chillies (Friday January 2, 2009 at 3:15 pm- permalink)
Comments (27)

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