Friday, October 15, 2010

Thuvar lilva subzi / Pigeon peas subzi

We usually get fresh Thuvar lilva /Pigeon peas with their pods in India. But in the US we only get frozen or dried peas. I used the frozen peas for this subzi. Ingredients:
1 cup Thuvar lilva/Pigeon peas
1 no Potato
1 no Red onion
8 no green chillies
1 tsp G/G paste (Ginger/Garlic)
1/2 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Coriander powder
2 tsp oil
1 tsp mustard seeds
salt to taste.
Chop the onions , green chillies and set aside.
Cut the potato into small cubes.
Heat oil in a kadai and add the mustard seeds.
when the mustard seeds pop add the chopped onions and green chillies and saute.
(you can adjust the no of chillies according to your taste.)
Now add the G/G paste and stir .
Add the pigeon peas ,cumin powder,turmeric powder,coriander powder, salt with a little water and saute for a minute.
Now cover and let it cook for a few minutes .
Finally add the potatoes and give it a stir, add water if necessary.
Cover and cook till the peas and the potatoes are cooked.
Check and add water if necessary.
Serve hot with Roti/Chapati.

Tuesday, March 2, 2010

Pavakkai thatta payaru poriyal / Bittergourd Azuki beans poriyal

I just love all kinds of beans, but bitter gourd not so much... but the combination of both the ingredients is irresistible. Adding azuki beans to the bitter gourd takes out some of the bitterness from the gourd and also gives it an additional texture to the dish.Ingredients:
2 nos Bitter gourd
1 no medium sized Onion (chopped)
1/2 cup Azuki beans (cooked)
1 tbsp Sambar powder
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Urad dal
1 sprig Curry leaves
Salt to taste.
Wash the bitter gourd, discard the ends .
Cut the bitter gourd in the center and remove the seeds.
Chop the bitter gourd into to 1'' pieces.
Heat oil in a kadai and add the mustard seeds and urad dal.
When the mustard seeds pop add the curry leaves, onion and saute.
When the onion turns translucent, add the chopped bitter gourd and saute for a minute.
Now add the salt , sambar powder, azuki beans and let it cook til the bitter gourd is cooked through.
Sprinkle water as necessary.
Serve with rice or chapati.

Tuesday, February 16, 2010

Kollu kanji / Horsegram congee

Kollu or horse-gram has many nutritional benefits. It is a good sources of iron and molybdenum.
It is generally prepared in the cold season as it is supposed to have cold inhibiting nutrients.
we usually make kollu congee for dinner as it is very nutritious and easy to prepare.Ingredients:
1/4 cup Horse gram
3/4 cup Parboiled rice
Salt to taste.
Dry roast the horse-gram dal until it starts to pop.
Place the dal in the mixie and processes for 2-4 seconds.
Place the rice in a vessel and wash it just once.
Blow the processed horse-gram to remove the skin.
Add the horse-gram to the rice and add salt and add water and cook in a pressure cooker for 4 whistles.(water ratio 1;4)
Serve with moor milagai.

Friday, February 12, 2010

Vendakkai kara Pachadi / Okra Curry

Vendakkai / Okra is one of my favorite vegetables, but the only part i hate is how much time it takes to buy a tender bunch of these crunchy veggies...Ingredients:
1/2 lbs Okra
1 medium sided Onion (chopped)
1/2 cup Coconut shredded
1 tsp Cumin seeds
1 tbsp red Chilly powder
1/2 tsp Turmeric powder
1/2 tsp Tamarind paste
1 sprig Curry leaves
1/2 cup Coriander leaves (chopped)
2 tbsp oil
1 no Kari Vadagam
1 tsp mustard seeds
1 tsp urad dal
Salt to taste.
Wash the okra , cut the top and bottom ends.
Slit in the middle , chop and set aside.
Grind the coconut and cumin seeds to a fine paste adn set aside.
Heat 1 tbsp oil and crush the kari vadagam into it and saute.
Remove the kari vadagam from the kadai when it is fried well and gives off an aroma.
Heat the remaining oil in a kadai and add mustard seeds and urad dal.
When the mustard seeds splutter, add the curry leaves, onion, and saute.
When the Onion turn golden brown add the okra and saute for 3-4 minutes.
Now add coriander leaves,turmeric powder,chilly powder and saute for a minute.
Add salt tamarind paste and the ground coconut paste and the kari vadagam and bring the curry to a boil.
Let it simmer on medium heat for a few minutes.
Serve hot with steamed rice .

Thursday, February 11, 2010

Kidney Bean Soup

1 can Kidney beans
1/2 cup crushed tomatoes
1 no Medium sized Onion (chopped)
1 clove Garlic
1 tbsp Chilly powder
1/2 tsp Cumin Powder
1 tsp Coriander power
2 cups Vegetable stock
2 tbsp Olive oil
Tortilla Chips
Salt & Pepper to taste.
Drain and wash the kidney beans.(I always use low sodium beans)
Heat oil in a sauce pan and saute the onion.
When the onion is golden brown add the kidney beans and saute for a minute.
Now add the chilly powder, salt,coriander powder and cumin powder.
Add the crushed tomato and saute for a few seconds.
Now add the vegetable stock and let it simmer for 10 minutes
Transfer half the soup to a blender and processes for 20-30 seconds and mix it with the rest of the soup.
Garnish with broken tortilla chips and serve.

Vegetable - Spinach Frittata

1/2 cup Baby Spinach
1/2 cup Vegetables - diced (green beans, carrot, Red pepper)
1 no Onion (diced)
4 no Eggs
1 tbsp Jalapeno Peppers (minced)
1/4 cup Parmesan (shredded)
4 tbsp Mozzarella cheese
1 tbsp olive oil
Salt & Pepper to taste.
Beat the eggs with half the Parmesan cheese and the Mozzarella cheese and set aside.
Preheat the oven to 350 degrees Fahrenheit .
Place a skillet on the range and set it to medium heat. (The skillet has to be oven/broiler Proof, nonstick)
Heat olive oil in the skillet and toss in the onion and the rest of the vegetables, spinach and saute.
When the vegetables are almost done, add salt and pepper to it.
Now add the Jalapeno Peppers and stir well.
Pour in the egg and cheese mixture and mix it with the vegetables.
Turn the heat to medium - low and leave it for 4-5 minutes, till the eggs are set.
Sprinkle the remaining Parmesan cheese on the eggs and place the skillet in the oven and broil high till the cheese is melted and is golden brown.
Serve immediately.

Thursday, February 4, 2010

Poondu Kuzhambu/ Garlic curry

This is one of my favorite curry.I could have this 365 days without any complaints..
When ever I go home my mom always makes this for me.
1 no whole Garlic
10 no Shallots/Small onion
1 tsp Tamarind paste
1 sprig Curry leaves
1 tsp Methi seeds
1 tbsp Puli kuzhambu powder
3 tbsp Gingely oil
1 tsp Mustard seeds
1 tsp Urad dal
1 pinch Asafoetida
Salt to taste.
Peel the small onion, garlic remove the top and tail and set aside.
Heat oil in a kadai and add the mustard seeds and urad dal.
When the mustard seeds pop add methi seeds and curry leaves.
Add the onions and garlic and saute till the onion is golden brown. Take care not to burn the garlic.
Now add the tamarind paste, little bit of water, puli kuzhambu powder,salt and let it simmer on low heat till the oil starts to float on top of the curry.
Serve with steamed rice and Papad.
Now add the asafoetida and stir well and turn off the heat.

Wednesday, February 3, 2010

Corn Fritters

The first time I made this snack my Dh fell in love with it.Now he keeps pestering me to make it over and over .I found this recipe from the book 200 veggie feasts by Louise Pickford.
11/2 cup Corn Kernels
1/2 cup All- purpose flour
1 tsp Baking powder
1 no Egg (lightly beaten)
1 tbsp Soy sauce
11/2 tbsp Lime juice
4 nos Kaffir lime leaves - finely shredded ( Optional)
1 tbsp Cilantro (chopped)
2 tbsp Red chilly flakes
Salt to taste
Oil for Frying.
Place 1 cup of corn in a food processor and processes until fairly smooth.
Heat the oil in a skillet.
Mix the remaining corn and all the remaining ingredients with the processed corn and make a thick batter.
When the oil is hot place spoon sized mounds of the batter in the skillet and fry on both sides until crispy.
Serve with chilly jam.

Tuesday, February 2, 2010

Chilly Jam

2 nos ripe vine Tomatoes
4 nos Red hot Fresno Chilies or any hot chillies
2 cloves Garlic
1/2 cup brown Sugar
2 tbsp Soy sauce
3 tbsp Rice wine vinegar
1/2 tsp salt
Place Tomatoes, garlic, chilies in a food processor and processes until fairly smooth.
transfer the mixture to a saucepan and add soy sauce, vinegar, sugar and salt.
Bring it to a boil and then reduce the heat to medium and let it simmer till the consistency is jam like.
Let it cool completely before storing.

Monday, February 1, 2010

Green Pablano Rice

Some time back I bought this Pillsbury- Mexican meals book from the grocery shop.
I found the recipe for this rice from the book and made it - Needless to say it was wonderful.
2 nos Pablano chilies
1/3 cup Cilantro & Parsley (chopped)
2 tbsp Olive oil
1 large Onion (chopped)
2 cloves garlic (minced)
2 cups Rice
1 tbsp Cumin seeds
Salt to taste.
wash and dry the chilies, brush the surface with oil and place it under a broiler till the skin is charred evenly on all sides.
Place the chillies in a zip lock bag and let it rest for 10 minutes to loosen the skin.
peel the skin from the chilies.
Cut the stem from the chilly and place it in a food processor along with cilantro and blend with 1 cup of water.
Strain the liquid and discard all the solid particles and set aside.
Heat oil in a pot and add the cumin seeds and let it splutter.
When the cumin seeds splutter, add the onion, garlic and saute.
When the onion is golden brown,add the rice and saute it for a minute.
Now add the salt,3 cups of water,half the parsley,chili - cilantro liquid and reduce heat to low.
Cover and cook 20-25 minutes or until rice is almost done.
Stir in the remaining parsley.
Increase the heat to medium and let it cook till all the liquid is absorbed.
Serve hot.

Friday, January 29, 2010

Kollu Poriyal / Horsegram Poriyal

Horse gram is a legume of immense nutritional value and medicinal properties. It is considered to help with maintaining the body temperature and iron deficiency.Usually kollu rasam is made by soaking the horse gram overnight, cooking the horse gram and removing the resulting water. The remaining horse gram and make it in to chutney, poriyal masiyal etc..,

1 Cup Horse gram (cooked)
1 No Onion
4 Nos Green chilly(slit)
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Sprig Curry Leaves
1 Tsp Oil
1/2" Ginger (grated)
Salt to taste.
Heat oil in a kadai.
Add mustard seeds and urad dal.
When the mustard seeds pop add the curry leaves, green chilly, onion and saute.
When the onion turns golden brown add the grated ginger ,salt, horse gram and saute for a minute.
Cover and cook at low for a minute and remove.
Serve with rice.

Cucumber Yogurt Dip with Pita

This is a nice refreshing dip and tastes great with warm baked pita crisps.

1 Cup thick Yogurt
1 No Cucumber
5-6 Nos Mint leaves
1 Clove Garlic
1 Tbsp Olive Oil
1 Tsp Coriander seeds
1 Tsp Cumin seeds
Salt & Pepper to taste.
Place the yogurt in a muslin cloth on a sieve and place it in the refrigerator overnight.(this allows the water to drain from the yogurt)
Discard the excess water.
Toast coriander seeds and cumin and powder.
Wash the mint and place it in the food processor along with garlic, cucumber and pulse for a minute and add the salt, pepper,olive oil,yogurt and pulse again.
Remove the mixture and add the cucumber to it.
Place it in the fridge till you are ready to serve.
when ready to serve sprinkle the coriander and cumin powder.
I used store-bought pitta bread and cut them into wedges.
To bake:
Preheat the oven to 400 degrees.
Brush the pitta bread with olive oil and sprinkle some salt.
Place the wedges on a cookie sheet in a single layer.
Bake for 9-12 minutes depending on the crispness you want.
Serve immediately.

Vazhakai kara Poriyal (Plantain Kara Poriyal)

Vazhakai kara Poriyal is a very simple and easy dish to prepare.
It pairs great with steamed rice and any kind of sambar.
2 Nos plantain (cubed)
1 no medium sized Onion (chopped)
2 Tbsp Coconut
2 Cloves Garlic
4 Nos Dry Red Chilly
1/2 Tsp Turmeric powder
1 Sprig Curry Leaves
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Urad Dal
Salt to taste.
Wash the plantain, peel the skin with a knife and cut it into small cubes.
Grind the coconut, garlic, red chilly into a a smooth paste and set aside.
Heat oil in a kadai and pour the oil.
When the oil is hot add the curry leaves, mustard seeds and the urad dal.
When the mustard seeds splutter add the onion and saute.
Now add the plantain and saute for a few seconds and add turmeric powder, salt and the ground paste along with little water.
Cover and cook the plantain, till it is tender.
Take care to keep sprinkling water to avoid burning.
When the plantain is cooked through remove from heat and serve.

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