Mahanandi

The one flavor category that is fading away from our meals today is the “bitter” flavor. The bitter taste category is considered to be one of the most healing and cleansing tastes by Ayurveda. Use of fenugreek seeds in traditional tadka is a good way to incorporate the bitter taste once in a while.

Fenugreek (Trigonella foenum-graecum) is a member of the pea family. Fenugreek plant is an annual with yellowish-white flowers and its pods contain 10-20 seeds. The common method of harvesting is to uproot the whole plant, allow them to dry in the Sun and then remove the seeds by threshing.

Whole fenugreek seeds have no aroma but once ground, they release flavor and sharp, spicy aroma. These seeds are very high in protein. 3.5 ounces (100 gms) of uncooked seeds supply 23 gms of protein. This is almost equivalent to the amount of protein found in a 3 -3.5 ounces serving of meat, fish or poultry.

Fresh Fenugreek Leaves (Menthi Kura, Methi)

Fenugreek Sprouts (Methi, Menthula Molakalu)

Fenugreek seed sprouts are used in salads. These sprouts are rich in iron and phosphorous. Juice from the sprouts is considered a cleanser of the kidneys and bladder.

In Maharashtra, we make an interesting pickle with methi sprouts, called Methi-Mirchi. This pickle stays good just for one to two days .

¼ cup fenugreek sprouts
1 Green Chilli – slit in middle and then cut into small pieces
2 tsp Mustard seeds
Pinch each – Asafoetida and turmeric
1 Lemon and salt to taste

Heat oil. Add mustards seeds, asafoetida, and turmeric. When mustard seeds start to pop, then add fenugreek sprouts and green Chilli. Mix well. Take off the heat. Add salt to taste and squeeze lemon juice. This pickle has a great combination of bitter, spicy and sour tastes.

Methi-Mirchi Pickle ~ From Anjali’s Kitchen

Fenugreek seeds are antiseptic and warming. It also has expectorant qualities and is used to ease coughs and sore throat. Fenugreek tea is used as a Blood builder and cleanser.

To make fenugreek tea – bruise 2 tablespoons of seeds. Add four cups of water and bring to a boil. Cover and simmer for ten minutes. Add honey or lemon to flavor.

One of the five spices in Panch phoran is fenugreek seed. They are also added in curry powder, sambar powder and essential picking spice. It’s a very common practice for most of us to add a few fenugreek seeds to tadka when making everyday dal.

Dal-Methi with fenugreek seeds is a common dal among us Maharashtrians. I make this dal at least 2-3 times a month and it’s a good way to introduce fenugreek seeds to kids.

To one cup toor dal, add two to three teaspoons of fenugreek seeds and two cups of water. Pressure-cook to soft. Heat oil. Add mustard seeds, turmeric, green chilli and asafoetida. Add the toor dal-methi mix. Cook for two minutes. Season with salt and cilantro. Serve with roti.

Ingredients for Dal-Methi ~ from Anjali’s Kitchen

Ah! And how can we talk about fenugreek seeds and not talk about Fenugreek Seed Laddu (Methi Laddu)? Considered to be good for health and winter warmers, methi laddus are consumed in winter season to ward off cold, cough and fever. Here is a simple methi laddu recipe from Bawarchi.

It’s also a common practice in many parts of India to give methi laddu to the lactating mothers. I had these laddus after my daughters birth and many who have tasted these laddus would agree with me that they do not bring out the “hmm…” feeling. But Lakshmi Ammal of “Cook Food and Serve Love” has come up with an interesting Sweet Fenugreek Pongal. I wish I knew about this pongal eight years back.:) (Since fenugreek seeds are considered a uterine stimulant, they are avoided during pregnancy.)

Packed with protein and punch, and with so many benefits, it’s no wonder that the tiny fenugreek seeds have earned a very respectable place in our Indian spice box.

~ Guest Article by Anjali Damerla of Supreme Spice

If you have questions about fenugreek seeds, please post them in comments section. Anjali would be glad to answer them for you. Thanks.

Gawar Beans (Mattikayalu, Cluster Beans)

Gawar beans seem to be purely Indian vegetables. I came to this conclusion only because I have never seen these beans in any other grocery places. Not Chinese, nor Thai, with whom we share many vegetables. Even though they are very common at Indian ritu bazaars (farmer markets), they are a rare find at Indian grocery shops here in US. I happen to like gawar beans very much. So whenever I see them, I buy a whole bunch, for at least two days’ curry-worthy. For the first-timers, the beans are easy to identify. They have a distinct flat appearance. Pale green and thin skinned ones with undeveloped seeds are best for cooking. Gawar beans are crunchier than green beans and have a slightly tougher texture, and can take a little more cooking without getting mushy. They are great simply blanched, stir-fried, or cooked with flavorful sauces, and could be served hot or cold.

For today’s meal, I seasoned the blanched gawar beans with fresh coconut and ripe red chillies. And added goda masala at the end. One tasty kura was ready for chapatis.

Fresh Coconut and Blanched Gawar Beans

Recipe:

Gawar beans – half pound, about two cups of cut beans
Red onion, finely sliced – half cup
Ripe red chillies, finely sliced – a tablespoon
Fresh coconut, grated – two tablespoons
Goda masala – one tablespoon
Turmeric and salt – ¼ teaspoon each, or to taste

Gawar beans:
String the beans, and pinch off the ends. Wash and cut or snap to one inch length pieces. Add them to boiling water. Cook for a minute or two and drain.

Seasoning:
In a wide skillet, heat a teaspoon of peanut oil.
Add a sprig of curry leaves and pinch each – cumin and mustard seeds.
When seeds start to pop, add onions and ripe red chillies. Saute to crisp.
Add the blanched gawar beans. Stir in coconut, goda masala, turmeric and salt.
Mix and then cover the skillet. Cook for about five minutes.
Serve hot. Gawar beans kura tastes superb with chapatis / rice and dal.

Gawar Bean Kura

notes:
Gawar beans are available, fresh and frozen at local Indian grocery shops, here in US.
From Telugu to English, Kura=Curry

Chamakura Pappu (Arvi Daal):

The taro root I planted in May has now grown to a decorative type of plant with beautiful looking leaves. Growing taro at home turned out to be an easy process. I have planted small variety taro similar to what we see around Nandyala region, India (which is different from the elephant or giant type taro). I placed a healthy looking taro root in a container and loosely covered it with soil. Kept the container in patio where the sun shines and watered it daily. In just two months, around July, a young shoot appeared. Now the plant has six healthy looking leaves and thriving.

My taro growing fancy is mainly for taro leaves. The leaves are perfectly edible plus they are nutritious. We use only young leaves for cooking. With unique flavor and great taste, young taro leaves are easily likable. Back at home in Nandyala, my mother prepares two recipes with young taro leaves – a spinach style curry, where the blanched and finely chopped leaves are sautéed with onions and second is a flavorful dal where the taro leaves are steamed with toor dal. Dal has been invariably my favorite taro leaf preparation and is our meal today.

Taro Plant (Chama Dumpa Mokka, Arvi Plant) ~ for Green Blog Project

Recipe:

Toor dal – 1 cup
Young taro leaves – 4 (about the size of ping-pong paddle), finely chopped
1 small onion and 6 green chillies – coarsely chopped
Tamarind pod – about the size of a small finger, seeds removed
¼ teaspoon turmeric

Take them all in a pressure cooker. Add about two cups of water and cook until the dal reaches fall-apart stage. Once the valve pressure is released, remove the lid and add half teaspoon of salt to the cooked contents. Mix, and gently mash the dal to soft consistency with wood masher or immersion blender. Set aside.

Now do the tadka: In a small pot, heat a tablespoon of oil or ghee over a medium-hot burner. Add a teaspoon of minced garlic, a sprig of fresh curry leaves. Toast them to pale brown. Then add a pinch each – cumin, mustard seeds and asafoetida. Stir and wait for the mustard seeds to pop. This process is called tadka.

Add the mashed dal to the tadka contents and mix thoroughly. Serve the dal over rice or chapati with a teaspoon of ghee drizzled in for a scrumptious meal.

Taro Leaves Dal with Mirchi Bajji and Chickpea Guggullu ~ Meal Today

Recipe Source: Amma, Nandyala

Tiny Brown Mustard Seeds from Andhra Pradesh also Known as “Chitti Aavalu” in Telugu
and Black Mustard Seeds from Bharath

According to old-world tales, there was an interesting exchange of messages between King Darius of Persia and Alexander the Great.

King Darius sent a sack of sesame seeds to Alexander to show the vastness of his army. To this, Alexander responded with a sack of mustard seeds to imply not only the number but also the power, energy and the fiery nature of his men.

Mustard seeds are one of the oldest spices known to mankind and valued for their antiseptic, antibacterial, carminative and warming properties. They are also good source of omega-3 fatty acids, iron, calcium and protein. Mustard greens are an excellent source of Vitamin A, iron, zinc and improve blood circulation.

Mustard is a very economical plant. Its leaves are used as a vegetable, flowers and pods in salads and seeds as a spice. Mustard seeds hardly give away any fragrance when whole. This is because the enzyme that creates the hot, pungent taste of mustard is activated when it comes in contact with liquids. And for this very reason we wait for the mustard seeds to pop in our tadka. The popping of mustard seeds imparts the sharpness and nutty flavor to the dish.

The vibrant yellow flowers of mustard plants shout out the impending arrival of spring to the world. Folks in Punjab celebrate Basant Panchami when spring arrives with amazingly beautiful, bright and cheery rolling fields of mustard. A favorite of Bollywood films, fantastically yellow mustard fields are breathtaking and romantic. When you talk about mustard and Punjab, it is only natural that one thinks of “Sarson Ka Saag”. This one of a kind dish is best enjoyed with Makke de Roti (corn roti).

Sarson Ka Saag with Roti, and
Toasted Mustard Seeds, Part of Traditional Tadka or Popu

There are three types of mustard seeds – white (actually they look more yellow than white), black and brown. Brown mustard looks very identical to black mustard but has only 70% of the pungency. Mustard seeds are harvested when the pods are fully developed but not yet ripe. The mustard hay is then stacked to dry and then threshed to remove the seeds.

Oil of mustard is a rubefacient. It irritates the skin when applied and dilates the small blood vessels underneath the skin. This increases the flow of blood to the skin and makes it feel warm. Mustard plasters are used to relieve chest colds and coughs. To make a mustard plaster, mix some powdered mustard with warm water and spread it as a paste on a doubled piece of soft cloth. Do not apply this plaster directly on the skin. Take care to see that you don’t keep it on for more than 15 minutes.

A mustard foot bath is a traditional remedy for colds and headaches. Add one teaspoon of mustard powder to a bowl of hot water and soak your feet for about 15 min. The warming nature of mustard clears the congestion by drawing it away from the source. These foot baths or mustard plasters should be used carefully since mustard can irritate skin if used for longer durations. Also never use this remedy on small children.

I have read that it is fairly easy to grow mustard. If you plan to try it, make sure you choose a sunny area in your yard. Mustard is an annual plant and germinates easily. It spreads easily too so you just need to make sure that it doesn’t take over your entire yard.

I just loved the idea of harvesting our own mustards seeds, like this gardener had done and I am going to give it a try this year. Only time will tell whether I can actually get substantial amount of mustard seeds from my garden or not, but I will at least get a small piece of Punjab with beautiful and bright yellow flowers.

Guest Article by ~ Anjali Damerla of Supreme Spice
Photography by: Indira Singari

If you have questions about Mustard spice, please post them in comments section. Anjali would be glad to answer them for you. Thanks.

Sprouted Mustard Seeds (Aavalu)

One thing I did not expect from mustard seed sprouts was spiciness. God, they are hot. I don’t know how many of you had the experience of paan-supari. The tongue tingles and burns at the same time, right? Mustard seed sprouts had the same effect. It starts with a bitter taste and then within few seconds, the whole tongue will feel like it’s on fire, ending with a chilled sensation. I liked the mustard sprouts ruchi.

The sprouting process was easy. Soak couple of teaspoons of mustard seeds in water for four hours. Drain the water and take the soaked mustard seeds in a loosely woven cotton cloth. Place it in a colander near windowsill where the Sun shines. Frequently spray water to keep the seeds and the cloth moist. Within a day, the sprouts start to appear. Wait another day for them to grow little bit. Then add them in curries, kurmas, raita and in popu or tadka. When added in moderation, mustard sprouts surely perk up a mature palate with rustic pungency.

For today’s meal, I prepared a yogurt based salad with mustard sprouts for parathas. Cucumber, carrot, mango, sweet onions, asafoetida, red pepper and salt mixed in yogurt; the poor mouth is still recovering from the flavor-jugalbandi effect.

Moong dal with Paratha and Mustard Sprouts Raita

Recipes with Mustard Sprouts:
Mustard Sprouts Roti ~ from Live to Cook

Kakarakaaya Annam

This is a sweet way to prepare karela (bittergourd), especially for those finicky family members who say they don’t like bittergourd. This colorful karela rice laced with golden jaggery and ripe red chillies, may just win them over.

The recipe is result of my experimentation in the kitchen and inspired by my mother’s Kakarakaaya Kura. I was pleasantly surprised at how the fresh karela, ripe red chillies and jaggery combination made this out of the ordinary basmati rice preparation extraordinary. Hot and sweet with bitter note, karela pulao tasted like life served on a plate. Definitely worth experiencing.

Karela, Ripe Red Chillies, Red Onion, Jaggery and Curry Leaves

Recipe:
(Serves 2 as a main meal.)

Basmati:
Cook one cup basmati rice in two cups of water to tender.

Karela:
Pick 6 fresh looking karela. Scrape the outer ridges with a peeler. Wash, remove the ends and finely chop to tiny pieces (about one cup).
Peel and finely chop one red onion lengthwise (about half cup)
Pick 6 ripe red chillies and slice lengthwise to thin pieces

Karela Pulao:
In a wide skillet, heat a tablespoon ghee until a curry leaf tossed in it sizzles. Keep the heat to medium. Add a sprig of curry leaves and toast to pale gold color. Add the onion and ripe red chillies. Saute them to soft brown. Next goes the karela pieces. Saute and when they are tender brown, stir in about quarter cup of jaggery pieces, half teaspoon each- turmeric and salt. Sprinkle two tablespoons of water and mix.

Now the cooking process gets interesting. First jaggery starts to bubble, then becomes watery syrup like. Stir continuously. Jaggery cooks to thick consistency and coats vegetable like caramel. This is what we want and this process allows jaggery’s full flavor to develop. It takes anywhere between 15-20 minutes on medium heat. At this stage add the cooked basmati rice and half cup toasted peanuts. Mix thoroughly. Taste for salt and adjust to your liking. Remove the karela pulao from the heat. Serve at once with a cup of yogurt and fruit for a complete meal.

If there is a flavor combination that describes my mother, then this is it. So I would like dedicate and name this creation of mine after my mother Rajeswari.

I look forward to hearing your input on Rajeswari Karela Pulao. Thanks.

Karela Pulao with a Cup of Watermelon and Whited-out Yogurt

Beerakaya (turai or ridge gourd if you prefer) is among my all-time favorite vegetables, so when it is in season I like to incorporate it into all sorts of dishes.

In this traditional bajji recipe, coated with thick besan batter and deep fried, delicate beerakaya slices take on a luscious, sponge-like character. The ajwan (carom seeds) and cumin addition to the besan batter bring a special aroma to the beerakaya bajji, making them absolutely the best.

Beerakaya (Turai, Dodka, Ridge Gourd)

Recipe:
(for two, makes about 20 bajjis)

Prepare the Beerakaya:
Pick an arm-length, young and fresh looking beerakaya (turai, ridge gourd)
Scrape the protruded ridges with a peeler. Wash and slice the beerakaya into thin rounds, using a mandoline.

Prepare the Besan Batter:
In a big bowl, take one-cup besan, quarter-cup rice flour. Add ½ teaspoon each – ajwan, cumin and salt. Also ¼ teaspoon each – chilli powder and baking soda. Mix. Adding half-cup water, whisk together all the ingredients, until well-combined and smooth. (Prepare the batter thick like condensed milk.)

Bajji Time:
In a deep-bottomed kadai or wok, add about 2-cups peanut oil. On medium-high, heat the oil suitable to deep-frying. Once the oil is hot and ready, begin frying. Dip the beerakaya rounds, one by one into besan batter so that they are generously coated. Gently drop in as many pieces as will float freely in the oil. Do not crowd. Fry both sides to gold color and remove the pieces with a slotted spoon and transfer them to a paper-covered plate. Serve hot with chutney or ketchup and with a cup of coffee.

Beerakaya Bajji and Jilebi ~ warming up on a Crisp Autumn Day

Also see:
Monsoon Magic~Turai (Dodka) Bhajji : from Madhuli’s My Food Court

Ridge gourd and Moong Dal :

I see the world around me. There is a deep tantric style worship of all-purpose flour and its endless avatars. All-purpose flour, butter, eggs and sugar: the central content is the same but by just changing the vessel and the decorations, several different avatars are possible. Like the prayers to the Gods, the all-purpose flour mantram resonates like this: cakes… yum, cookies… yum, cupcakes… yum, muffins… yum, bread… yum, biscotti… yum, pizzas, pies, scones… yum … yum … yum … the mantram goes on. The sugar bliss and the atma content follow… yum!

I am amazed by this boundless fascination all-purpose flour attracts. The Maya intensity of all-purpose flour is so great that each of its avatars is perceived as its own creation. I too use the flour mantram, but the avatars are limited to chapati… yum, puri… yum, paratha… yum. I’m just talking out loud.

Anyway, cakes and cookies could be divinely delicious, but vegetables are what inspire me to cook and write. Vegetables keep me happy in a world which is insanely flour-sugar coated. So here it is, another sane vegetable recipe from an all-purpose flour atheist. A hearty, dense, satisfying dal recipe with ridge gourd and moong dal, called Kootu.

Attempt this kootu recipe only when you have asafetida in your kitchen. Because the tiny amount of asafetida is what makes the recipe come alive. Onions and garlic are a big no but potatoes are a must. Ridge gourd, drumsticks and brinjal separately or together in combination are added to cooked, watery moong dal. And the whole thing gets simmered until a thick, honey like consistency is achieved. This is a good dal recipe for people who have low tolerance levels for onions and garlic, and also during early pregnancy times. Mild and soothing, this moong dal Kootu is a favorite for moong fans like me.

Ridge gourd, Red Potato, Lime and Yellow Moong Dal ~ Ingredients for Pesara pappu Kootu

Recipe:

Step 1: 1 cup yellow moong dal – Roast the yellow moong dal to pale red color in an iron skillet. Take the roasted dal in a pressure-cooker, add about 4 cups of water and pressure-cook to soft. Then, lightly mash the dal to smooth consistency.

Meanwhile blend six green chillies, two tablespoons of grated fresh coconut and a pinch of salt to smooth paste.

Step 2: In a saucepan – add a teaspoon of oil. Add and saute two cups of cubed potatoes first. Once the potatoes are half cooked, add 2 cups of finely chopped ridge gourd pieces and saute to tender. (3 potatoes and 1 ridge gourd.)

To the vegetables, add the mashed moong dal, green chilli-coconut paste, ½ tsp each -turmeric and salt, plus a quarter cup of lime/lemon juice, along with two cups of water. Mix, have a taste and adjust the spice, salt to your liking. Simmer for about 10 to 15 minutes.

Step 3: In the end, do the popu or tadka. Add and toast few curry leaves, dried red chilli pieces, cumin and mustard seeds and quarter teaspoon of asafetida in an iron skillet in a small amount of oil or ghee. Add the toasted contents to simmering dal. Mix and serve hot with chapatis. A state of bliss will surely follow.

Beerakaya Pesara Pappu Kootu ~ for a Light Meal

Okra ~ Poppy Seed Curry:

When people think of Andhra kuralu (curries), they think of chana dal, chilli and coconut podi flavored ones. Although these are very commonly added to spice-up the vegetables, in our homes in Nandyala, Kurnool regions, along with peanuts and sesame, poppy seeds also make frequent appearance. Alone or together with coconut, both in dry style curries like the one I prepared today with okra and in sauce form like the one blogged here.

I realize that poppy seeds are not a familiar ingredient to many of you fellow Bharatiya. Their creamy-nut like flavor is really worth getting to know. You won’t regret trying, I assure you.

Recipe:

20 young and fresh looking okra (Bendakaya, Bendi)
3 tablespoons poppy seeds (Gasagasalu, Khus Khus)
3 dried red chillies – Indian variety
Salt and turmeric – to taste or ½ teaspoon each
Popu or tadka: 1 tablespoon peanut oil,
Pinch each – cumin, mustard seeds and 6 curry leaves

1 Trim the ends and cut the okra to quarter to half inch wide rounds. For a gummy free okra experience, follow the tips outlined here.

2 Roast poppy seeds in a dry, hot iron skillet for about 3 minutes, until they just start to color and release their aromas. Add dried red chillies and a pinch of salt and pound or blend all the ingredients together. Keep working until a nice, moist paste is formed. I usually use a spice grinder or Sumeet small jar for this purpose.

3 In a wide skillet, heat a tablespoon of oil. Add and toast the tadka ingredients first and then add the okra pieces. Mix once and fry the pieces, very rarely stirring, until they are free from moisture. A well seasoned cast-iron skillet charms the okra to a beautiful crispiness. If you have one, use it for this recipe. When okra pieces transform from clinging kids to leave me alone type teenagers, it’s time to introduce the adulthood delights with spices. Add the poppy seed powder, turmeric and salt. Mix gently and saute for few more minutes.

Serve the curry hot with rotis/chapatis or with rice and dal. Okra-poppy seed curry makes a great tasting side dish.

Okra-Poppy Seed Curry with Ragi Roti and Olive Chutney ~ Meal Today

Recipe Source: Amma, Nandyala
Poppy Seed Based Recipes from Archives:
Brinjal-Potato Curry ~ on Oct 25th, 05
Banana Pepper-Baby Potatoes in Poppy Seed Sauce ~ on April 21st, 06
Moong Dal Payasam ~ on June 9th, 06
Ridgegourd (Turai/Beerakaya) in Poppy Seed Sauce ~ on May 22nd, 07
Ratatouille:India Inspired ~ on July 10th, 07

Vankaya~Urlagadda Vepudu:

Brinjals and Red Potatoes ~ Babies Dressed up in Kobbari Kaaram

Last weekend, I purchased these baby brinjals and tiny red potatoes at an Asian grocery shop. Tender and cute, they are about one to one and half inches in size, like small night bulbs. I pressure-cooked the potatoes but for brinjals, following my mother’s philosophy of “less we do, the more the brinjal’s delicate flavor comes through”, I just made two small slits in plus shape and steam-sautéed them. Within ten minutes, the lavender colored brinjals turned to beige and fork-tender. Once the brinjals were done, I just added the potatoes and the kobbari kaaram podi. That’s it, a nice side dish was ready for our meal today.

Small Night-bulb Sized Baby Brinjals and Baby Red Potatoes

Recipe:

Peanut oil – 1 tablespoon
Curry leaves 6, cumin and mustard seeds – Pinch each
Onion, thinly sliced lengthwise – half cup
Baby brinjals (1-2 inches long) – 10, cut in plus shape
Baby red potatoes – 10, pressure-cook or boil to fork-tender
Kobbari kaaram podi – 4 tablespoons
Turmeric and salt – ½ teaspoon each or to taste

In a wide skillet, heat peanut oil. Add and toast curry leaves, cumin and mustard seeds. Add onion and fry to soft.

Add the brinjals. Sprinkle about two tablespoons of water. Cover the skillet and steam-saute the brinjals to tender, stirring in-between. The young brinjals turn to fork-tender quickly, in about 10-15 minutes.

Add baby potatoes. Sprinkle kobbari kaaram podi, turmeric and salt. Gently mix and cook another 5-10 minutes on low heat. Serve hot. It’s a good side dish to have with rice and sambar or pappu chaaru.

Brinjal-Potato Saute with Kobbari Kaaram and Tomato Pappucharu mixed with Rice ~ Brunch today

This vegetarian version of Russian Borscht is a delight to make during summer time, when fresh beets, carrots and potatoes are in abundance at local farmers markets. I also add the cabbage and fresh dill to the pile, following the traditional borscht recipe. The attractive fire-red color is from beets but thanks for the success of this dish must go to the Indian spice-blend and the modest amount of powdered cashews that I usually add. They help to create a rich, flavorful sauce that binds all the ingredients in an endearing way.

Although I have enjoyed the beet borscht as a light soup at restaurants, I usually make it as the main meal of the day at home, by adding big bulky style pasta. Daring liberties are taken with good intentions, so I would like to think the darling people of eastern Europe would approve of my beet borscht.

Red Onion, Lime, Carrots, Beets, Cabbage, Fresh Dill and Red Potatoes ~ From Ritu Bazar for Borscht

Recipe:
(for two adults with a healthy appetite, for two meals)

Beets, carrots and red potatoes – peeled and cubed, 2 cups each
Cabbage – coarsely cut to pieces, about two cups
Red onion – finely sliced, about a cup
4 cloves of garlic – finely sliced
Seasoning:
Quarter cup – roasted cashews, powdered to fine
Quarter cup – fresh dill, finely chopped
Quarter cup – lime juice
1 tablespoon – cumin:clove:cinnamon:coriander powder
½ teaspoon – chilli powder, salt and turmeric (or to taste)
1 tablespoon – ghee or butter
Pasta:
1 cup ( I chose the Trottole pasta for this recipe.)

In a sturdy big pot, heat the ghee or butter. Add and saute garlic and onions to soft. Add potatoes, beets and carrots. Saute for about ten minutes, stirring in-between. Next in line would be the delicate cabbage. When cabbage starts to wilt, add the seasoning – cashew powder, fresh dill, spice blend, lime juice, chilli powder, salt and turmeric. Mix and cook for couple of minutes.

Add in about 6 cups of water. Cover the pot with lid and simmer the ingredients on medium heat for about 15 to 20 minutes. By this time the potatoes, beets will be turning to tender. Have a taste and adjust the salt and pepper to your liking.

Add in the pasta. Cook until the pasta is al dente. Turn off the heat and let stand for 5 minutes. Ladle the pasta-beet borscht into serving bowls and enjoy!

Beet Borscht with Pasta and Kiwi Fruit ~ Our Meal Today

When we lived in Houston, one of the recipes we picked up from that region was gumbo. Okra, vegetables, beans, rice and seafood/meat, together cooked in wheat flour broth (called roux). That is gumbo in a nutshell. Vijay is a big fan of seafood gumbo and often prepares shrimp gumbo at home. Being the non-meat eater that I am, I had to develop a vegetarian version for myself. The following recipe is the result of my trials.

I’ve made few changes to the traditional recipe to suit my taste. I replaced roux with lots of okra and coconut-spice seasoning. And for today’s meal, fresh chickpea sprouts and brown basmati have joined the excellent cast of gumbo characters.

Swampland approach, but a new appeal with Southern India seasoning, my vegetarian gumbo is a delightful one-pot dish. The side effects I have noticed so far, it’d inflict a dramatic mood change. Kindlier attitude towards fellow beings, even towards themselves, which at times could be of even greater importance, may happen.

Red Onion, Orange Capsicum, Tomato, Sprouted Chickpeas, Brown Basmati and Okra

Recipe:

1 tablespoon ghee
2 cloves of garlic – finely chopped
1 red onion, 2 capsicums and 4 tomatoes – finely chopped
20 okra – cut to half-inch rings
1 cup sprouted chickpeas (or beans of your choice)
½ cup brown basmati rice
Turmeric and salt – half teaspoon each or to taste

Southern India Seasoning :
Two tablespoons of grated fresh coconut, 6 dried red chillies, 6 cloves, quarter teaspoon cumin, fistful of fresh cilantro leaves, and a pinch of salt – blend to smooth, adding half cup of water in a mixer.

In a heavy pot, melt the ghee over medium heat. Add the garlic and onions and cook until translucent. Add the capsicum, tomatoes, okra, chickpea sprouts and brown basmati rice. Mix and cook, occasionally stirring for about ten minutes. Add about three cups of water and also stir in the turmeric and salt. Cover the pot with a lid and cook for about another 15 minutes.

When the rice starts to get tender, stir in the coconut-spice seasoning. Mix gently and simmer another ten minutes or so. When the rice is cooked to tender, turn off the heat. Cover and let the gumbo sit for sometime. The whole thing will thicken further on cooling.

Vegetarian gumbo goes well with papadams. They are great to scoop up the gumbo.

Vegetarian Gumbo with Okra, Chickpea Sprouts and Brown Basmati, Served with Papadams ~ Our Meal

Kitchen notes:
Grated fresh coconut, Brown basmati rice and papadams of different shapes can be purchased at Indian grocery shops. (Before serving, papadams should be fried in oil until crisp.)

Chickpea Flower ~ From Our Patio Garden

Slide Film Photography ~ by Singari Vijay

Sree’s Canvas ~ by talented artist Sree of Kochi, India

I’ve been experimenting different recipes with Rosematta rice (the terracotta colored rice variety from Kerala, India).

In addition to the traditional steam-cooked Rosematta rice, I’ve made Rosematta pongal and Rosematta idly so far. Everything turned out excellent. Rosematta truly brings wholesome and wholegrain rosy goodness to a meal. The Chocolate Lady seems to agree with me. Check out her Rosematta rice and cashew matar meal combination.

One another recipe I wanted to try with Rosematta is vegetarian congee. Congee or ganji is little amount of rice simmered in large quantities of water to a creamy porridge. At its most fundamental, congee is rice water, flavored with buttermilk or coconut milk, chilli and salt. For today’s meal I dressed up the Rosematta congee with vegetables and Yuba (The thick cream that forms on the top of simmering soy milk is removed in layers, sun-dried and rolled into sheets). Add few pieces, the yuba will soak up the saaram, become soft and taste like milk meegada. A neat protein delicacy popularized by Buddhist monks, I gathered.

Sometimes you have to spend hours in the kitchen to make a remarkable meal. Sometimes it becomes effortless, today is one such day. Rosematta and yuba together made a hearty vegetarian congee. We loved our soothing, simple supper.

Coarsely Milled Rosematta Rice Grains and Yuba (Soymilk Meegada, Bean Curd Sticks)

Recipe:

1 cup – coarsely milled (broken) Rosematta rice
½ cup yuba (bean curd sticks, broken to one-inch length pieces)
½ cup each – cut pieces of carrot and ridge gourd (turai, beerakaya)
6 cups water and 1 cup milk.
1 teaspoon peanut oil or ghee
Seasoning:
6 fresh curry leaves
1 tablespoon ginger juice (Grate or crush the ginger & squeeze.)
1 teaspoon – coarsely crushed black pepper
½ teaspoon salt or to taste

In a big pot, heat ghee or oil.
Add and saute curry leaves, black pepper, carrot and ridge gourd pieces 2mts.
Add the yuba, Rosematta rice, water and milk.
Stir in salt and ginger juice.
Bring to a boil, then lower the heat, cover and simmer for about 30 minutes.
When the congee becomes thick and creamy, turn off the heat.
Serve warm. Tastes great with pickle.

Vegetarian Congee with Rosematta and Yuba ~ Our Meal Today

Notes:
Homemade Yuba ~ Recipe
Rosematta rice ~ Broken variety purchased at Apna Bazar, Bellevue
Yuba (Bean Curd Sticks) at Uwajimaya or also at Chinese grocery.

Cheeseless and Cheerful ~ India Inspired Ratatouille

When it comes to international cuisine, French cuisine ranks among our favorites. Then again, we are devotees of Tibetan, Thai, Mexican and Italian … well you get the picture. But back to French food, if we may. So delighted are we of the new Pixar animated movie, we decided to recreate one of our favorite French recipes at home. Cheeseless and cheerful ~ The Ratatouille.

Dictionary defines Ratatouille as “A vegetable stew, usually made with eggplant, tomatoes, zucchini, peppers, and onions, seasoned with herbs and garlic”. Ratatouille, Pulusu, Kurma or Subzi …different names in different languages but the underlying wisdom is the same. Isn’t it? When vibrant and fresh looking vegetables are available, the recipe served will make happy people happier and comforts those who aren’t. Really, we don’t have to do much in order to make a miraculous meal.

The India inspiration is addition of poppy seeds. When added to bobbling vegetables in the pot, the powdered poppy seeds will bring sweet aroma and subtly enriches the ratatouille in a typical Indian way.

Farm Fresh Vegetables from Pike Place Market for Ratatouille ~ Round Zucchinis, Red and Green Capsicum, Shallots, Purple Garlic, Baby Carrots, Fresh Peas, Tomatoes & Green Brinjals (Total Cost $8).