Tuesday, December 30, 2008

Sprouted Channadal Kurma

Kurma is a kind of curry usually made to accompany rice dishes like ghee rice or jeera rice. Commonly used vegetables are cauliflower and potatoes used along with green peas. Kurma is a very rich curry, made using nuts and some spices, roasted and grounded along with cooked tomato and onion mixture.
Today I have used this recipe and have used sprouted Channadal (black and green chickpea) to make kurma, to go with it I have made whole wheat flour chapathis/rotis.

Sprouting Beans/Lentils : Wash and soak beans(any dry beans) in enough water for at least 6-7 hours or over night until beans are plumped up from their original size.
Drain water and cover them inside a cloth or in a box. keep them in warm place (like next to stove) for 4-5 hours or until you see small sprouts appear.

Ingredients I used for making Kurma.
  • Sprouted Channadal - about 1 1/2 cups (Use any kind for canned beans or different types of vegetables for making this kind of kurma)

Roast and Grind

  1. Onion - 1 medium size, Tomato - 1(chop into pieces).
  2. Cinnamon sticks - 2 small, Cloves - 4, Black peppercorn - 10, Poppy seeds - 1tsp, Coriander seeds - 1tsp, Almonds- 2 tsp (nuts like peanuts, walnuts, cashews and pine nuts can be used) Red chilies - 2 or 1 tsp of red chili powder.

Garnish : Coriander leaves- one handful, lime juice- 1tsp

Procedure :

  1. First pressure cook ( cook the beans on stove top) with enough water till soft and keep aside.
  2. Heat oil in a pan, when hot add chopped onions and tomatoes and cook till soft and keep aside.
  3. Roast the spices and nuts mentioned above till golden, and keep aside.
  4. Once the onion-tomato mixture and spice mixture are cool enough, take them in a mixie or blender and grind them to smooth paste.
  5. Heat about 1 tsp of oil in the pan (I used the same pan used to cook onion and tomato). When the oil is hot enough add ground paste and cook for few minutes, then add cooked sprouted beans, add salt adjust to taste.
  6. Add enough water (adjust to your desired consistency) and let it cook for 10 -15 until the ground paste and beans are well combined.
  7. Finally garnish with some cilantro leaves and squeeze fresh lime juice.

Enjoy warm, with rotis or rice.

I am sending this to My Legume Love Affair( MLLA)-Hot&Spicy hosted by Suganya of Tasty Palettes, which was originally started by Susan of Well Seasoned Cook and JFI-Sprouts hosted by Dee of Ammalu's Kitchen.

Friday, December 26, 2008

Grated Pumpkin Fritters / Vada

We have been getting different kind of squashes/pumpkins in our weekly produce box. I have used those in making curries, sagu, stri-frys so I was looking for some new recipe to try with pumpkins, so I got the recipe from 'Madhur Jaffery's World Vegetarian' Cook book. As soon as I read the title I wanted to try it, so made fritter with pumpkin/squash. Along with pumpkin i also added some onions for some crunch, we all enjoyed them very much. It tasted like onion pakodas but with little more sweeter than that.


  • Delicata Squash - 2 cups coarsely grated (any kind of pumpkin/squash can be used)
  • Red onion- 1 medium size thinly sliced
  • Cilantro/coriander leaves- one handful chopped


  • Chickpea flour and rice flour about a cup
  • Cayenne pepper- 1tsp (use less or more to desired taste)
  • Turmeric- 1 tsp (for color) optional
  • Salt to tasted
  • Peanut/groundnut oil - for deep frying.

Little info about Delicata Squash

Delicata squashes are oblong in shape, small in size measures about 5 to 10 inches long. They are also known as peanut squash, because of the way it looks.

Outer skin is light colored with greenish orange strips and can be cut easily and skins can peeled easily using regular vegetable peeler.

Inside flesh is light yellow in color, sweet to taste. Can be used in making stir fries, curries, baking.

Grated delicate squash, I used for making fritters.

Making Fritters

  1. Heat oil in a pan.
  2. Mix together grated squash, sliced onions, chopped cilantro leaves to that add rice flour and chickpea flour, salt and Cayenne pepper.Add water little by little to make the batter, it should be thick enough to drop into the oil.
  3. When oil is hot enough, take the batter make like a Pattie on you hand or on a parchment paper and slide down slowly into hot oil 2 -3 at a time( or just drop little by little using a spoon). Fry till golden brown.
  4. Take out and drain excess oil on paper towel, serve warm with chutney or hot sauce.

We enjoyed with hot cup of coffee.

*Not in a mood to eat deep fried snacks, this can also be shallow fried. Make sure the mixture is not too thin.

I'll be sending this to the event Sunday snacks-Hot n Spicy hosted by Pallavi of All thingz Yummy.

Thursday, December 25, 2008

Pepper-Onion Quesadillas

Quesadilla pronounced as 'kesa dia' is a Mexican snack or fast food item, Which means 'little cheese things'. It is mostly stuffed with only cheese or veggies and cheese inside a corn tortialls(flatbread).

This kind of snack is great to do with leftover stir-frys or curries. I make this more often as our evening snack sometimes with corn and beans or sometimes with eggplants. This time around I used Green bell peppers/capsicums, roasted red peppers and Onions and Natural Pepper-jack cheese.

Very simple, spicy and satisfying snack.

Ingredients : Corn Tortiallas - 3 (used store brought)

Pepper jack cheese- 3 slices

Vegetables : Onion, green bell pepper- 1 each cut length wise

Roasted red bell pepper- 1 (used store brought)

Spices : Cumin/jeera powder, red chilli powder and turmeric - 1tsp each

Salt to taste, Lime juice - 1 tsp.

  1. Heat a pan when hot add oil, and cut veggies saute it until it is soft. Then add spices and salt mix well, adjust the spice and salt. Squeeze fresh lime juice. Keep aside.
  2. Heat a griddle on meduim-high heat, when hot put one tortialla and worm one side, turn to other side, now add veggie mixture and little or more cheese on top of the mixture.
  3. Fold on one side, leave on the griddle until cheese melts, let it cool a bit.
  4. Cut into wedges and serve warm with hot sauce.

Enjoy !

I'll be sending this as my entry to the event EFM- Savory Series hosted by Srilekha of Me & My kitchen.

Monday, December 22, 2008

Sweet Potato-Tomato Chutney

Before seeing this recipe of Suma I had no idea one can make chutneys with sweet potatoes,I have made this chutney several times now.
But the recipe I am posting today is bit different, I have changed it a little bit to make it more tangy to go with Idlies.

Sweet potato - 1 medium size (skin peeled and grated, about 1 cup)

Tempering : Oil- 1tsp, Cumin seeds, mustard seeds,channadal - 1tsp each, asafeotida/hing - 1 pinch.
Onion and tomato medium size each- chopped, red chilies - 2 to 3, tamarind soaked in water.

  1. Grate sweet potatoes and keep aside.
  2. Heat oil in a pan, when hot add mustard seeds, cumin seeds and channdal once dal starts to change colour add onion and tomatoes. Cook for few minutes untill tomatoes are soft. Let it cool.
  3. Once the mixture is cooled, add them along with grated Sweet potatoes, add tamarind water or use tamarind paste, add salt to taste. Blend/grind together to smooth paste with water, to desired consistency.

Enjoy with rice, dosas or idlies.

We had Chutney with idlies, our weekend Brunch.

Saturday, December 20, 2008

Edamame Salad

Edamames are also known as Soybeans, these are tender beans harvested before they become hard. They have a beautiful green color and have a soft bite to it when boiled in water. Very nutritious beans with lots of protein and vitamins.

I was first introduced to this beautiful beans in a party couple years ago, where one of our friend made a salad with it, and very much liked the taste and texture of it.

For the first time today, I tried to give it a shot in my kitchen. Very simple to make and yet very fulfilling, can be eaten as such or as a side with rice and curry. I had some left overs,which I used in making fried rice, tasted very delicious.


  • Edamame- about 1/2 cup (I used frozen)
  • Corn - about 1/3 cup ( I used Frozen)
  • Red onion- 2tsp chopped
  • Calamata olives - about 5-6 chopped
  • Roasted red peppers- Few chopped (used jared)
Garnish : Few springs of cilantro leaves and few sprinkles of hot sev for some crunch.

Seasoning : Black pepper, salt, olive oil and lime juice according to taste.

*Grated carrots, tomatoes and toasted nuts can also be added.

  1. Bring water to boil, add salt and edamame and boil for 3-4 minutes until they are just tender and still have a bite to it. Drain and keep aside.
  2. In a bowl mix, olive oil, salt pepper and lime juice to that add chopped veggies and cooked edamame. Combine well and adjust the seasoning
  3. Finally garnish with cilantro leaves and sprinkle some sev on it. Enjoy !

Friday, December 5, 2008

Baked Sweet Potatoes

One of the best ways to enjoy sweet potatoes is to bake them with some spices and olive oil and eat warm out of the oven. Thats what I did this evening, for our snack time. It was delicious with sweet taste from the potatoes and little hint of spice from red chilli powder.

  • Sweet Potato - 1 big (skin peeled and cut into thin strips)
  • Spices: Cumin powder, red chilli powder, black pepper and salt - about 1tsp.
  • Olive oil - 1tsp

  1. Pre heat the oven 400 degrees.
  2. Mix the sweet potatoes with oil and spices, sprinkel salt.
  3. Spread them on a baking sheet in a single layer.
  4. Bake them at for 10 min, take out and turn them to other side and bake for 10 more mins(watch carefully to make sure it doesn't get burned).

Enjoy !

Monday, December 1, 2008

Vermicelli Pudding (Shavige Paayasa/kheer)

Vermicelli is very thin noodles, usually made with wheat or semolina. Its used very much in Indian cooking, most common dishes made with this is upma/porridge and kheer/pudding.

I made Kheer with Vermicelli, this is a classic Indian dessert, made for so many occasions like festivals or for a simple dessert.


Vermicelli - 1/2 cup (use any small noodles instead
Milk - 1 to 1 1/2 cup
Sugar- 1/2 cup
Saffron - few strands
Dry fruit& nuts - 2 tsp(almonds,cashew and raisins mixed together)
Ghee - 1tsp (for roasting vermicelli and nuts)

  1. First roast vermicelli using little ghee , till golden color,keep aside. In the same pan roast almonds and keep aside. Let them cool a bit.
  2. In a heavy bottom pan heat milk, when it comes to boil add roasted and cooled vermicelli, and add sugar as well and few strands of saffron to milk. Let the vermicelli cook, it plumps a bit and milk with thicken. Add more milk or water if need to thin the mixture.
  3. Once milk and vermicelli have incorporated well and cooked, add toasted nut on top.

Enjoy warm or when cooled to room temperature, put it in fridge for at least an hour and eat it cold. Either way tastes good.

Sunday, November 30, 2008

Sweet-Potato Paratha(Flat-Bread)

Yesterday for our dinner I made parathas out of sweet-potatoes, I usually make these kind of paratha with regular russet potatoes, I tried them with sweet-potatoes. So here is how I made it.
  1. Cook sweet potato in water till soft, mash it well.
  2. Mix all the above ingredients to soft dough (no need to add water water content in the sweet potato is enough to make the dough), add more flour if required.
  3. Once it forms to stiff dough, roll to thin circles and cook them on griddle/tava.
  4. Eat warm with favorite side dish. Enjoy.

Saturday, November 29, 2008

White Carrrot Salad

From last couple of weeks, we are fortunate enough to get a box full of fresh organic vegetables to our doorsteps. Some of the vegetables I get, I am using them for the first time, like White carrots, which I used today to make salad and eating carrots raw is best way to enjoy them.
So here is how I made it.

Carrots - 2 washed, peeled and grated

Green onions/spring onions- 3 springs

Tempering : Oil, Mustard seeds and cumin seeds.

Spices : Pepper and salt. Lime juice - 1tsp.

First grate carrots and finely chop onions.

Mix them with salt and pepper, squeeze little fresh lime juice on top.

Do the tempering, heat oil when hot add mustard seeds and cumin seeds. When it starts to pop, switch off and mix with veggies.

Eat as such, or with rice. Enjoy fresh !

Friday, November 28, 2008

Rava Dose

This recipe is a small twist on one of our favorite breakfast/tiffin dish. Along with regular sooji/suji/rava/rave/semolina and rice flour, I have also added wheat germ to make the breakfast item more nutritious.


  • Rice flour -1 cup
  • Semolina/rava - 1/2 cup ( use the very fine kind here, know as chiroti rava in Kannada)
  • Wheat germ - 1/4 cup
  • Chopped or grated veggies- carrot and cilantro leaves
  • Cumin seeds - 1tsp
  • Water about 3-4 cups
* Can also add green chillies for more spice, grated zucchini and onions can also be used here.

  1. Mix all the above ingredients with salt and water to smooth batter( Batter should be thin, once poured over the hot griddle/tava it should from like lace) .
  2. Heat griddle on medium high heat, when hot pour the batter around little by little to from a circle .
  3. Let it roast for 2-3 mins on side, when sides starts to leave, flip/turn and cook the other side for a minute.
  4. Fold into semi-circle and serve with favorite side dish.

Simple, easy and healthy breakfast ready in minutes. Enjoy !

Thursday, November 27, 2008

Apple-Cranberry Squares

I had few apples which was sitting in the basket for last week, so I baked today using that.
To make it more tasty, I added dried cranberries, some nuts and chocolates.


  • Apple - 1 chopped (about a cup)
  • Cranberries- 1/2 cup( I used Dried)
  • Almonds chopped -1/2 cup
  • Semi sweet chocolates- 1/4 cup (I used Hershey's Kisses)

Dry Ingredients

  • Whole wheat flour - 1 cup
  • Unbleached all purpose flour - 1 cup
  • Baking powder - 1tsp
  • Cinnamon sugar - 1 tsp
  • Nutmeg- 1/4 tsp
  • Brown Sugar - 3/4 cup or more for more sweetness.

Wet Ingredients (Liquids)

  • Orange juice - cup
  • Apple sauce - 1/2 cup
  • Oil - 1 tbsp
  • Butter - 1tsp (for greasing)

  1. Pre-heat oven 375 degrees farenheit.

  2. Grease a square baking pan or use muffin cups.

  3. Sift in all the dry ingredient, mix all the wet ingredients. Mix chopped apples, nuts, dry fruit and chocos.

  4. Slowly add liquids to flour mixture and mix to a smooth batter. If thick add more juice or milk.

  5. Now fold in apple mixture gently, and pour them to the greased baking pan.

  6. Bake for about 35 to 45 mins. Once the top get golden brown, and bounces a little when touched. It will be ready.

  7. Take out of the oven, let it cool a bit. Cut into squares and enjoy when its warm.

Taste great the next day, we like to have this for Breakfast with hot coffee.

Wednesday, November 26, 2008

Chili Relleno

As much as I like making quick meals, I also like making elaborate meals once in a while. I keep these kind of meals on leisure days like weekends.

Apart from Indian food we love Mexican foods for the spice, and any Mexican recipe can be made into vegetarian recipe. So I tried making Chili Relleno over the weekend.

I got the basic sauce recipe from the TLC's Take home chef show, sauce was very simple and at the same time looked very authentic. I have modified the recipe according to my taste.

Here goes the recipe for it.
For making this dish, some Preparations are required. It takes little time, but its all worth it once you put those hot chili's with some beans and melting cheese into your mouth.

1. Roasting peppers ( Can be done on a open flame or I have used oven for roasting peppers, when roasting many peppers its very convenient doing this way)

2. Soaking Mexican chili for at least 20 min in hot water,and then grinding, this chili sauce is the base for the sauce.

3. Cooking beans, I used small lentils to stuff the chili's so it takes no soaking time and less cooking time. One can also use store brought beans, or skip beans and stuff the chili's with just cheese.

Roasting Peppers

  • Pre heat oven at 450 degree Fahrenheit, Rub little oil on the peppers and arrange them on foil on a baking sheet and put it in oven, when top side starts to brown (takes about 10-12 mins) turn and brown on the other side (5-10 mins)
  • Once this step is done, take out from oven and put all the chili's in covered with plastic wrap or with a plate or lid. Let it steam and leave for 10 Min's. This helps skin come out easily from the peppers.
  • Once cool enough to handle, remove the skin, make slit and remove the seeds inside as well. Keep aside.

* While pepper are roasting , make the chili sauces. Explained below.

Chilli Sauce

One big Mexican hot chili. Soak in warm or hot water for at least 20 Min's or till soft. Then with the water grind to make a sauce( use adobe sauce instead). This is the base for the sauce. Keep aside.

  1. Cook beans or use store brought. Take a spoon full and stuff the chili's, stuff all of them and keep aside.
  2. Make the sauce, Chop onion, tomato (1 each), heat oil when hot add chopped veggies, once they are cooked till soft add chili sauce prepared earlier. Adjust according to your spice level( i have used 3/4 portion shown above) Allow it to cook and combine well add salt and adjust to taste.
  3. Once done, simmer the heat on the stove.
  4. Add the stuffed pepper onto the sauce, sprinkle with cheese little or more.
  5. Cover with lid and cook until cheese melts (since beans and chili's are cooked, it doesn't take much time at all, it can also be done inside the oven)
  6. Once the cheese melts, serve. Eat warm. Garnish with few cilantro leaves.

It tasted very authentic, spicy and very flavorful better than any restaurant food I have tasted. Making sauces at home from scratch make whole lot of difference to the dish.

Enjoy !

Tuesday, November 25, 2008

Cucumber Salad

We call this as Kosambari/ raw salad. This is a simple and refreshing salad made with cucumber and Channadal/kadale bele, one can substitute Channadal with moongdal or small cooked lentils.

  • Cucumber - 1 medium size
  • Channadal - 1/4 cup soaked for and hour in warm water
  • Cilantro leaves- one hand full
  • Lime/lemon- 1tsp freshly squeezed
  • Fresh grated coconut - 1tsp (optional)
  • Salt to taste

Tempering : Oil, mustard seeds- 1tsp and red chilli's -1.

  1. Peel cucumber and chop finely, rinse the soak Dal and drain all the water. Mix with chopped cucumbers. To this add chopped cilantro and grated coconut.

  2. Do the tempering by heating oil , when hot add mustard seeds and red chili's.

  3. Mix the tempering with cucumber and add salt and adjust to taste. Finally squeeze lime juice on top mix gently. Serve.

Can be eaten as such or as a side with rice and curry. Enjoy !

Monday, November 24, 2008

Yellow Squash with Roasted spices.

I brought some fresh yellow squash from store this week, I decided to make a simple side dish with it. We enjoyed this delicious squash gravy for our Sunday brunch with some doses.

  • Yellow squash - wash and chopped to bite size pieces (peel skin and cut into cubes)
  • Onion- one small
  • Tomato - 1 medium
  • Ginger- 1tsp grated
Tempering : Oil, mustard and cumin seeds - 1tsp each

Masala powder (roast and grind) : Channadal/kadalebele(peanuts can be used) , Sesame seeds , coriander seeds and red chili's dried - 1tbsp each.

  1. Chop all veggies to bite size pieces, heat oil ,when hot add mustard seed, cumin seeds.
  2. Then add all the cut veggies, mix well cover and cook on medium heat till just tender.
  3. Meanwhile, roast and powder all the ingredients mentioned above (roast with or without oil).
  4. Once the veggies are soft add the ground spice powder, add enough water, adjust salt.
  5. Let it simmer for 10 more mins. Switch off and garnish with few springs of cilantro leaves.
Serve warm. Tastes good with rotis, rice and doses.

Sunday, November 23, 2008

Oven roasted Red Potatoes

Spicy, crunchy, warm and healthy potato snack.


Red potatoes - 3 big ones

Olive oil - 1tsp

Spice Powders : Cumin, black pepper and red chili powder

Garnish - Chopped cilantro leaves

  1. Pre heat oven 375 degrees Fahrenheit.
  2. Wash potatoes and cut them to long strips. Put them in a bowl of water to avoid discoloring. Remove them and pat them dry on a kitchen towel.
  3. Meanwhile mix spice powders with Olive oil and coat potatoes evenly.
  4. Arrange them in a single layer on a baking sheet. Bake them for 15-20 minutes. Check them and turn around and bake the other side till golden brown. This takes about 10-15 more minutes.
  5. Once done on both sides, take them in bowl, garnish with herbs.

Simply delicious, warm oven roasted potatoes, crunchy on outside and soft on inside. This makes for a nice side dish with Burgers, healthier than potato fries.

*Squeeze some fresh lime juice, for some tangy taste. Fro more crunchy potatoes bake them in 400 degrees for little bit more time, make sure to check them and turn them , make sure they wont get burned.

Enjoy them warm.

Saturday, November 22, 2008

Mooli Parathas /Flat bread with Radishes

Mooli is the hindi name for radish, in USA its known as daikon and Mulangi in kannda. While growing up in Mysore (my home town) we got lots of fresh white radishes, so my mom made sambars and raithas with it, and we all like it. After getting married, I came to know that my hubby didn't like radish. So I hardly prepared anything with it.

Like many parathas, I discovered mooli paratha after I started blogging. Since it was a new recipe to me, I did try it once and for my surprise, he did like the parathas. So from there on I make use of the fresh radishes, when ever I get in the store.

I have previously tried stuffing them, I find mixing everything in one bowl, is much more convenient to me. So this is how I make these Parathas.

Ingredients :
  • Radish - 1 big grated (about 1 cup,look for fresh and crisp radishes when buying them)
  • Green/Spring onions - 2or 3 springs (optional, I use this to give nice color and mild onion flavor)
  • Cilantro/coriander leaves - one hand full chopped
  • Spices : Turmeric, Cumin seeds, Red chili powder - 1tsp each
  • Whole wheat flour/ atta flour - 2 cups + more for dusting and kneading if needed.

  1. Peel skin and grate radish ( i use large hole grater,so the mixture won't be very watery), finely chop onions and cilantro. mix everything with spices mentioned above, add some salt and keep for 10 min.
  2. Then add wheat flour mix well to combine, add little oil and knead well. Since radish leave lots of liquid, i have not used any water.
  3. Once it forms to stiff dough , cover and leave for 10 more Min's.
  4. If you find the dough is sticky, add more flour and knead well and make small balls with it and roll to small,thin circles.
  5. Heat a griddle/tava on medium high heat, once hot transfer the rolled paratha and cook for a min or so on each side until you see small brown blisters( don't leave rotis too long, flip/turn to other side as soon as see little bubbles). If its too dry add little oil while cooking.

We had ours with spicy chili pickle and some curds/yogurt. Enjoy !

Friday, November 21, 2008

Bok Choy Stir-fry

This is the first time, I used Bok Choy in my cooking. Like a typical south Indian, I tried to make a stir-fry with it, and it tasted like cabbage but bit more crunchy than cabbage. Here goes the recipe for it.

  • Bok choy (i used baby) - 3 bunches
  • Onion - 1 medium
  • Tempering : Oil, cumin seeds - 1 tsp each
  • Red chilli's- 1tsp crushed
  1. Separate the stalks of bok choy, wash and chop. Slice onion into thin slices.
  2. Heat oil, when hot add cumin seeds then add chopped bok choy and onion and fry them till soft. Takes about 5-7 Min's.
  3. Crush some red chilli's or used chili powder, add salt mix well. Serve as a side with rice or noodles.
Enjoy !

Thursday, November 20, 2008

Bendekaayi Gojju

Today, I am posting one of my all time favorite side dish/gojju with my all time favorite Vegetable, Okra/lady's finger (bendekaayi as we call in Kannada). Gojju is a combination of sour-spicy- sweet flavors all combined  and cooked  together. Tomatos, onions, brinjals, bellpeppers(Capsicum) and okras are most widely used vegetables for making this kind for curry.

Ingredients :

Okra/bendekaayi - 1 packet frozen ( use fresh tender once if available )

Tempering : Oil, mustard seeds and channadal - 1tsp each.

For spice-sour-sweet sauce :
  • Red chili powder/ Sambar powder for spicyness- 1tsp ( add green chillis for more spicyness)
  • Jaggery/ brown sugar for sweetness - 1tbsp.
  • Salt accordingly.
Method :
  1. Heat oil in wide pan, when hot add mustard seeds and channadal, when dal starts to change colour add Okra ( thaw the frozen okra before putting it in, if using fresh chop first and then add)
  2. Let it cook on medium heat untill its colour changes from light to dark green ( to avoid stickness , donot turn frequently).
  3. Gently turn them and let it cook through. It takes about 15 20 mins for okra to cook and loose the stickness. Once this is done.
  4. Add tamarind water (squeeze tamarind, discard pulp and use the water), add more water if required and add chili powder, jaggery and salt to taste. On medium-high heat allow it to cook and let the flavors combines will. Once the curry thickens, switch off.
  5. Allow it to stand for 5-10 minutes before serving. Enjoy with rice or rotis.
Tamarind for sour/tangyness - Dried tamarind soaked in water( tamarind paste can be used)

Wednesday, November 19, 2008

Hummus with Pimmentos

Pimentos are also called cherry peppers which are small, round in shape, like red bell peppers(roasted) they also can be found in canned jars. Read more about pimentos here.

I was thinking of making something quick and light for our evening snack, so I used a can of chickpeas and small jar of pimentos to make hummus. I can say this recipe is a 5 minute wonder !

  • Chickpeas - 1 cup (I used store brought, so rinse with water and drain well)
  • Pimentos - about 2 tbsp (I used store brought, Roasted red bellpeppers be used instead)
  • Roasted sesame seeds - 1tbsp ( use tahini paste instead)
  • Green chilli's- 1 for spiciness
  • Cilantro leaves- 1 hand full
  • Olive oil - 1tsp
  • Salt to taste.

In a blender, put all the above ingredients and grind together to smooth paste. If required add more Olive oil or water, while grinding. Thats it, enjoy with chips or crackers.

* Leftovers can be used as a base for making noodles or spread on pizza.

Tuesday, November 18, 2008

Beet Greens Stir-fry

Being Vegetarian and living in remote part of Alaska has its disadvantage, mainly with the produce we get. Selection of vegetables we get here is very limited, and we don't get any organic produce what so ever. Sometimes I do feel like cooking with greens, just thinking for chemicals and pesticides used to grow that greens, puts me off from buying that. I never thought of cooking with organic vegetable, as long as I lived here in this part Alaska.

Well, things have changed lately, we are able to get fresh Organic veggies and fruits from a neighboring state. They ship about 10 -12 types of different fruit and veggies which are fresh that week. This week we got a bunch of fresh beets along with its stem along with other fruits and veggies.

So I made a quick stir-fry with the beet greens and also used the stem. Taste was absolutely amazing. For a change I used powdered Dalia Dal/roasted gram Dal(hurigadale) instead of coconut.

Ingredients :

  • Beets greens - 1 bunch(l used both leaves and stems)
  • Spring Onions - 1 bunch (optional)
  • Onion - 1 medium
  • Green chili- 2 slit (optional, can use red chilli powder instead)
  • Lime juice- 1 tsp freshly squeezed
  • Dalia Dal- 1tbsp powdered ( coconut can be used)

Tempering : Oil, mustard seeds and Channadal - 1 tsp each

  1. Clean beet greens, wash and chop them , Chop green onions and yellow onions as well.

  2. Heat oil in a pan, when hot add mustard seed and Channadal, when Dal starts to change color add onions and fry till soft.

  3. Then add chopped greens, cover and cook till the greens are wilted (reduced to half). Then add salt and powdered Dalia Dal. Squeeze some fresh lime juice. Mix well.
We had with rice and Dal. Enjoy !

Monday, November 17, 2008

Majjige Huli /Vegetables in Yogurt sauce

Majjige (meaning curds/yogurt in kannada), Huli means thick curry made by grinding coconut with spices(huli also means sour/tangy). I make this whenever I have lots of yogurt at home or sometimes when I am bored of eating sambar with rice.

Different kinds of squashes are used for making this curry, most common is ash gourd, other veggies and squashes like cucumber, winter squash, chayote, bottle gourd are used. I made this with Chayote (seemebadanikayi/chow chow) squash, which is available in our store all year.


  • Curds/yogurt - about a cup ( I used home made)
  • Chayote squash - 1( skin peeled, core removed, chopped and cooked till tender)
For grinding into paste
  • Coconut grated- 1tbsp or more
  • Dalia Dal/hurigadale - about 2tbsp
  • Cilantro/coriander leaves- 1 big hand full cleaned and washed
  • Chillies red or green - 2 or 3
  • Cumin seeds - 1tsp
  • Oil, mustard seeds, urad Dal and - 1tsp each
  • Hing a pinch
  1. Cook squash with little water, until just tender.
    Grind into smooth paste all the above ingredients with adding enough water.
  2. Mix grind paste with yogurt, to the add cooked squash mix well. Add salt and adjust to taste.
  3. Do the tempering by adding mustard seeds and urad dal to to oil, add hing. When dal starts to change color add the tempering to yogurt mixture. Mix well.
Enjoy with hot rice.

Sunday, November 16, 2008

Zucchini Chutney

Zucchini is a very new vegetable to me, started using this vegetable very recently. I don't know very many dishes to cook with it, I always make sambar or curry with it. But today I tried making chutney with it, same way we make Ridge gourd (heerekaayi as we call in Kannada) chutney. It turned out to be a very creamy,spicy and tasty chutney. We had this with Ragi Rotti. This was our Saturday Brunch.

  • Zucchini -1 medium (cut into big chunks)
  • Onion - 1 very small chopped
  • Channadal - 1tbsp (peanuts or sesame seeds can also be used)
  • Coconut grated - 1tbsp (optional)
  • Cilantro leaves- few springs
  • Red chillies - 3or4 ( Green chillies can also be used)
  • Tamarind(dried one soaked in water)- about 1tsp (use tamarind paste)
  • Oil - 1tsp

  1. Heat oil, when hot add Channadal and fry for few minutes until its golden. Remove from heat and keep aside.
  2. Chop zucchini and onions and fry them in little oil for 5-7 minutes, until just tender.
  3. Once its cool enough, in a blender first grind Channadal and then add veggies, tamarind water, coconut , chillies and salt.
  4. Grind them to smooth paste. I skipped the tempering part, since I had sautéed them in oil previously.
Tastes good with doses, idlies, rottis or use this as a dip with some chips. Enjoy !

Saturday, November 15, 2008

Potato Sambar - Aloogadde Saaru

I make Sambhar (south Indian lentil curry) at least 3 or 4 times a week, I make this for our mid-day lunch. So here is my recipe for making Sambar.

  • Potatoes,Onion and Tomato - each cut into big chunks.
  • Sambar powder, tamarind paste and jaggery - 1 tsp each.
  • Tempering : Oil, mustard seeds - 1tsp and Hing/asafoetida- 1/4 tsp or a pinch.
  • Toor Dal(split pigeon peas) - 1/2 cup
  • Garnish few cilantro/coriander leaves.
  1. Wash Dal, chop veggies and pressure cook till soft.
  2. Once done, add sambar powder(I use Mom made, one can substitute with corrinder-cumin-redchilli powder ),tamarind dissolved in water (or tamarind paste) and jaggery or Brown sugar. Mix well and let it cook for 10 mins until the raw smell of sambar powder is gone.
  3. Then do the tempering, add mustard seeds and hing to hot oil, when it mustard seeds starts to pop, switch off and add that to sambar.
  4. Garnish with few fresh cilantro springs. Serve warm.
We like to eat sambar with rice. Enjoy !

Friday, November 14, 2008

Avocado-Coriander Chutney

Avocado chutney/dip is a small twist on classic Indian cilantro-chili chutney. This is a very simple, quick and tasty chutney.


  • Avocado - 1 ripe
  • Cilantro/coriander leaves - 1 bunch
  • Green Chillies- 2-3
  • Lime or lemon juice - 1tsp
  • Salt to taste
  1. Cut and mash avocados, squeeze lime juice all over it and mix well
  2. In a blender/ mixer grind cilantro, chillies along with little salt and water to smooth paste.
  3. Mix that with mashed avocados. Thin little bit using water to use as a dipping sauce.

I use this as a spread on cutlets, burger patties, sandwiches. Will be nice as a side dish for parathas too.
Enjoy !

Thursday, November 13, 2008

Chutney Powder/ Spice Powder

This is my mother's recipe for chutney pudi/chutney powder. This is a very essential powder in my kitchen.

  • Channadal / Kadalebele - 1 cup
  • Urad dal/ Uddina bele - 3/4 cup
  • Split Moonddal / heserubele- 1/2 cup
  • Red chilies - 6 (use byadagi type chillies to get good red colour)
  • Tamarind- dried about 1tsp
  • Dried coconut and Jaggery - 1tbsp grated
  • Salt to taste

Tempering : Oil - 1tsp and Hing/asafeotida - 1/4 tsp

  1. Dry roast (or roast with little oil), all the above ingredients(except dried coconut, jaggery and salt) till golden brown in colour.
  2. Once done, let it cool compeletly to that add dried coconut, jaggery grated, add salt.
  3. Using a blender/mixie grind them to fine powder.
  4. Heat oil, when hot add hing and add that oil to powder mix well and use as needed.

We use this Powder,mixed along with oilve oil or ghee or sometimes with curds/yogurt as a side dish with dosas, rottis, chapathis and rice as well.

Enjoy !

Wednesday, November 12, 2008

Brinjal Stirfry (Badanekaayi Palya)

I like the combination of brinjal/eggpalnt with tomatoes and onions. So I make this quick stir-fry with brinjals.
Here is the recipe for it.

  • Brinjal /Eggplant - 1 big (if using small one 5-6)
  • Onion - 1 small thinly sliced
  • Tomato - 1 small finely chopped
Spices : Red chilli powder, cumin powder and Palya podi/kara podi (optional) - 1tsp each
Tempering : Oil, cumin seeds and channadal - 1tsp each

For garnish few cilantro springs.
  1. Chop veggies thinly. Do the tempering by adding cumin to hot oil, add channadal when it starts to change colour add all the veggies. Cover and cook for 5 mins or untill its just soft.
  2. Add salt and spices,mix well and let it cook for 5 more minutes or untill all the flavour combines well.
  3. Switch off the heat and Garnish with corriender leaves. Goes well as a side dish with rice and sambar or rotis.
Enjoy !

Tuesday, November 11, 2008

Palak Paneer with home made Paneer

I like making paneer at home, whenever I make them I used that to make Palak paneer. Here is the recipe for making paneer and palak paneer.

Ingredients for making Palak Paneer
  • Palak/Spinach - 1 bunch or more
  • Green chillies - 2or3
  • Onion and tomato - 1 each chopped
  • Ginger and garlic - grated 1 tsp each
  • Sesame seeds - toasted 2tsp ( to give rich taste and texture)(cashews, walnuts or peanuts can also be used)

For garnish I used few spring/green onions and few slices of red onions.
  1. See below instructions for making paneer and keep it ready. If using store brought paneer, follow steps 7 and 8 (cut into bit size cubes and shallow fry them little oil till golden brown).
  2. Toast and powder sesame seeds and keep that aside.
  3. In the same pan,add cleaned and chopped spinach and chillies, cover and cook till spinach is all wilted down. Transfer to a blender/mixie when cooled little bit smoothly grind with toasted sesame seeds.
  4. In the same pan add oil when hot add cumin seeds and once it starts to pop, add ginger-garlic paste and then add chopped onions and tomatoes. Cook till they are soft. Once done add Spinach mixture, add sesame powder mix well. Add salt and adjust to taste. Cook on medium heat for about 10mins or untill flavours combines well.
  5. Add roasted flavoured Paneer, mix and garnish with raw onions. Allow it to stand for atleast 10 mins before serving.

This is how I make Paneer. I have flavoured it with black pepper, cumin and red chilli powder.

  1. Heat 2 liter of milk(i use 1% milk) on a thick bottomed pan.
  2. When Milk comes to boiling point(this takes about 20 mins or so) add lime juice or white vinegar(about 2 tbsp). Turn off the heat.
  3. Stir the milk mixture after adding vinegar, it should starts to curdle, if not add some more. At this point whitecurds separates from the greenish white whey.
  4. Place clean cloth or cheese cloth into a colander, pour the mixture in, let the whey drain. Let it stand for 5 - 10 mins.
  5. Once the whey is completely drained, I wash it once with cold water to remove the smell of vinager and let it drain well. Now add 1tsp of each salt,cumin,pepper and red chilli powder. Mix well, tie the cloth tightly and squeeze all the water let it stand for 2-3 hrs. Put a pan or weight on it so most to the liquid drains out and hardens to a nice shape.
  6. Remove from the cloth and use paneer to make desired curry (or store it in the fridge to use later).
  7. Cut into bit size pieces. Fry with little oil and use as such.

Making paneer at home has its advantages, we can make it low fat or high fat . And add flavours with our favorite spice.