Kerala / Palakkad Recipes. · No Need of Onions!!! · Poriyals / Kootu Varieties.

Two in One – Vendekkai Fry & Pachadi.

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Delicious Vendekkai Fry.
Delicious Vendekkai Fry.

All thorough my childhood I have grown up with my mum always telling me that the ladiesfinger is vegetable that renders exceptional memory powers!!! I would then scoop out a large ladlefull and eat it with gusto. This really helped me like the vegetable a lot. Okra is known to be rich in fibre, Vitamin B6 and folic acid. It1s also supossed to stabilize blood sugar and promote healthy bowels. My daughter also loves Okra so its a regular addition in our weekly grocery lists!!!

Today I am posting a simple Bhindi Fry that goes with Roti and Dal and a cup of curd, or with rice and Onion Vethal Kuzhambu ,  Milagu Kuzhambu or Paruppu Urundai Kuzhambu. It’s one of those simple things, that goes to all cooks who are beginners…

INGREDIENTS:

A pound of ladies finger washed and cut.

1 spoon of red chilli powder.

1 spoon of salt.

1/2 spoon of dhania powder.

A spoon of besan

2 spoons of flax powder.

A pinch of hing.

A pinch of turmeric.

Seasonings:

Mustard, Broken Urad Dhal and curry leaves.

PREPARATION:

  • Chop the bhindi and keep them spread out on a plate.  Sprinkle the salt on the bhindi.
  • Keep your kadai on the stove, add 2 spoons of oil and when it heats up, toss the urad dhal, the mustard and curry leaves.
  • Add the chopped bhindi, turmeric, hing. red chilli powder and dhania powder.
  • Alow to cook on medium flame constantly stirring so it does  not catch the bottom.
  • If you feel that the bhindi is getting dry, spray a little bit of canola oil on it.
  • When almost done, add the mixture of1 spoon of  besan + 2 spoons of flax powder. Your family will never know that there is flax in it as its the same colour of the besan, and this addition increases the flavour and protien content of the dish.
Creamy Vendekkai Pachadi.
Creamy Vendekkai Pachadi.

Add 2 spoons of bhindi fry, a pinch of red chilli powder and a pinch of salt to a cup of thick curds to get smooth creamy vendekkai pachadi which is a great accompaniment to sambars and molagootal.

Italian Cuisine.

Spaghetti with Asparagus & Zucchini drizzled with Basil Pesto Sauce.

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Spaghetti with Roasted asparagus & zucchini with basil pesto creamy sauce.
Spaghetti with Roasted asparagus & zucchini with basil pesto creamy sauce.

As part of the weekend Italian dinner, I made my husband this delicious Spaghetti with roasted zucchini and asparagus drizzled wih the 2 minute basil pesto sauce. I am always cooking with zucchini as its rich in lutein and zeaxanthin which are very important for healthy vision. Zucchini is also very high in water content like cucumbers so its makes an ideal vegetable for people who want to watch their waistline. It is rich in vitamin C so there  you have a vegetable that’s packed in goodness.

The Asparagus is such a small lithe vegetable but you would be amazed at how much protein and richness  packed in this one. This vegetable is packed in FOLATE so its a rich source of folic acid, which would definitely help pregnant women. Its rich in Vitmain C, Vitamin K and has anti-inflammatory properties. Its also a natural detoxifier so pack on the asparagus people!!!

Choose asparagus with tightly closed tips, supple ends and firm stalks that dont bend. I dont store it for too long in the refridgerator. The ends have to be discarded but the tips are used for cooking.  Did you know that three seasons pass before the asparagus can be harvested?

INGREDIENTS:

A cup of prepared Basil Pesto Sauce.dsc00481

A bunch of asparagus stalks.

1-2 zucchini diced in to big 1 inch pieces.

Lemon Zest.

1/2 box of Heartland Multigrain Omega 3 Spaghetti.

1 tsp Dried Oregano

1 tsp Dried Basil.

Salt & Pepper to taste.

PREPARATION:

  • Bring a pot of boiling water to boil add a spoon of salt and immerse the pasta in the same.  Cook for 8-10 minutes or according to the instructions on the package. Switch off and drain but save a small cup of the salter pasta water.
  • Simultaneously take a tray and grease the bottom with oil spray and toss the diced zucchini and chopped asparagus stalks. Season with salt, pepper, dried oregano and dried basil. Sprinkle with olive oil and top with zest from one lemon.
Roasted Veggies...
Roasted Veggies...
  • Preheat the oven to 400F and roast the veggies for 10 minutes till they get a little soft.
  • Take the serving bowl, add the hot spaghetti first, top with roasted veggies, drizzle the basil pesto sauce slightly diluted with the pasta water and garnish with park skim mozzarella cheese.
  • Serve Hot!
Easy LunchBox Series. · Italian Cuisine. · Kid Friendly Recipes. · Rotis/ Parathas/ Flatbreads.

Swirly Stuffed Pizza Rolls.

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Swirly Stuffed Pizza Rolls freshly baked.
Swirly Stuffed Pizza Rolls freshly baked.

This time at the library, I found loads of books on sale and I was excited to see magazines like Vegetarian Cooking, Parents,Midwest Living etc om sale. I was browsing through one of them when my eyes fell on the Twirly Whirly Pizza in the Parent Magazine. I had also seen it in Madhuram`s page here.

Today was a lazy Saturday and I wanted to cook a light filling italian dinner for my family. I remembered the Pizza Rolls and the asparagus I had bought at the produce section yesterday. Another all time favourite of mine is zucchini which is a versatile vegetable.  I made the following:

1.Basil Pesto Sauce.

2. Swirly Stuffed Pizza Rolls.

3. Spaghetti with Asparagus & Zucchini drizzled with Basil Pesto Sauce.

This is the recipe for the antipasti  – Swirly Stuffed Pizza Rolls.

INGREDIENTS:

Store bought Pizza Dough bought to room temperature.

Store Bought Marinara Sauce ( I used Napa Valley Bistro`s Porcini & Portabella Mushrooms).

10 fresh baby spinach leaves.

Thinly sliced Mushrooms Pieces.

A drizzle of dried oregano.

A drizzle of dried basil.

Salt and black pepper to sprinkle.

PREPARATION:

  • Unroll the pizza dough and spread the marinara sauce on the top.
  • Sprinkle the sliced mushrooms and then the spinach leaves above the sauce.
Spinach & Mushrooms over marinara sauce.
Spinach & Mushrooms over marinara sauce.
  • Add a drizzle of basil, oregano, salt and black pepper.
  • Preheat the oven to 400F and grease the base of a oven proof tray.
  • Roll the pizza dough and slice to make 6-8 rolls.
  • Bake for 20-22 minutes until the rolls turn golden.

Sending this entry to Vaishali`s It`s a Vegan World – Italian and to Rachna`s Healthy Bites.

Italian Cuisine.

2 Minute Creamy Basil Pesto Sauce.

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Basil Pesto Sauce/Dip.
Basil Pesto Sauce/Dip.

My all time favourite sauce/dip is the Pesto based sauce. I am a regular at Crazy Bowls and Wraps and I simply love their noodle bowl with broccoli, beans, spinach, mushrooms, zucchini and portabella mushrooms drizzled generously with Basil pesto creamy sauce, sprinkled with Asiago Cheese. I have been wanting to recreate this sauce at home and today was my maiden venture on this.

Simply toss in all these ingredients and pulse in the mixer for a couple of seconds.

INGREDIENTS:

4 spoons of store bought pesto sauce.

1 spoon of cream cheese.

4 spoons of light sour cream.

Juice from half a lemon.

A dash of pepper.

Pulse this in the mixer for 2 seconds and there you have Creamy Basil Pesto Dip.  Slightly dilute this with the salty pasta water to make a sauce.

Easy LunchBox Series. · Rice Varieties.

Delicious Tomato Rice – With a twist!!!

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Delicious Tomato Rice.
Delicious Tomato Rice.

Tomato Rice is an all time delicacy that we always enjoy. The ingredients required for this are available in our pantry and refridgerator everyday. It`s always a quick fix rice dish that I make quite often.  The tomato rice that amma used to make was more simple, but over the years, I have rehashed it to make it a lot more flavourful and ambient with multiple tastes. I am not sure if there is an official recipe for tomato rice, but this one works very well for me.

Ginger,Garlic & Chillies.
Ginger,Garlic & Chillies.

INGREDIENTS:

2 cups of Basmati Rice cooked in 31/2 cups of water and cooled.

Thinly sliced garlic out of 5 pods.

Thinly sliced ginger.

5-6 Vertically sliced green chillies.

5 ripe tomatoes sliced in to long pieces. (I gently scoop out the seeds and water from the tomatoes to keep it dry)

1 red onion sliced in to long pieces.

1/2 spoon of red chilli powder.

Salt

Turmeric & Hing a pinch.

Seasoning:

Mustard, Urad Dhal, 2 spoons of Jeera , Cashew pieces sliced, Curry Leaves.

PREPARATION:

  • I gently pry out the water and seeds from the tomatoes so it cooks faster without the excess water. Save the scoopings for rasam or soup.
  • In a wide mouthed kadai, add 2-3 spoons of oil and when hot, add urad dhal, jeera, cashew slices, mustard seeds and curry leaves.
  • Immediately add the chillies, garlic and ginger and saute for a few seconds. Now add the onions and saute for 3-4 mins till well done.
  • Now add the sliced tomatoes, salt, red chilli powder, turmeric and hing and saute well till all the water is cooked out and the mixture becomes homogenous.
  • Switch off the gas and after a few minutes, carefully add the cooked and cooled rice and mix gently so the rice does not break.
  • Garnish with lemon juice and dry coconut powder. Believe me, the seasonings will render a unique taste and aroma to your tomato rice.
Easy LunchBox Series. · Rice Varieties.

20 Minute Pudina Rice.

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This has been one of my all time favorites since the day I ate it for the first time. Pudina is one ingredient that my mom hardly used to cook with. I have seen two distinct groups as far as this herb is concerned – One that swears by the pudina, and one that will never venture to even try it. My mom was in the latter group, but nevertheless, whenever I used to go to the vegetable market, I used to to love to see freshly made bundles of green pudina leaves, gently sprayed with cold water, near fresh pudgy lemons and succulent gooseberries and mango ginger. Some  how vendors in Chennai, always used to group these things together. It would be a sight to watch them laid out fresh against the calming green of the banana leaf all riddled with moisture and water. There is a slow pleasure in watching baskets of fresh colorful vegetables, displayed to sell by street vendors, rather than seeing them packaged in a plastic cover, sealed and artificially preserved in refrigeration.

Pudina was one such lovely herb , I felt I had to cook with. I was looking for recipes to use this amazing leaf which has many ayurvedic curative properties.  My good friend S`s mom used to make Pudina Rice with tamarind and lots of powders, but that was a variant that was pretty strong in masalas and with no veggies. I learnt this variation also from another friend L, who makes it with peas and potatoes. I loved the colours of orange coming through the green rice so I also add carrots, bell peppers and some times cauliflower also if available. Try it, and you`ll love it. It`s an easy option for travel foods. On long drives, this could be made the previous night, and taken for a very filling lunch.

INGREDIENTS:

2 cups of basmati rice cooked and cooled.

1 bunch of Mint leaves cleaned.

1/4 cup  of coconut powder or dessicated coconut.

6 Green chillies.

1/3 cup of peas.

1/2 cup of diced carrots.

1/2 cup of diced potatoes.

1/3 cup of cauliflower florettes.

1/2 cup of diced green peppers.(Optional)

1/3 cup of cubed Paneer.

Seasoning Spices:

Bay Leaf, 2 Cloves, A piece of cinnamon stick, 1 1/2 spoons of powdered cardamom (elaichi),  6-7 halved cashew crescents.

1 spoon of urad dhal, 1 spoon of bengal gram, 2 spoons of Jeera, curry leaves.

PREPARATION:

  • In a mixer pulse  the pudina leaves, green chillies and coconut powder to a coarse mix. Do not add water.
  • In a wide mouthed kadai, add 2-3 spoons of ghee and when hot add the seasonings in the following order – Bay leaf, Cloves, cinnamon, elaichi, urad dhal, channa dhal, cashew, jeera and lastly curry leaves.
  • Allow the seasonings to get fried in the oil and now pop in the vegetables on by one – carrots, potatoes, cauliflowers, bell peppers, and finally the peas.
  • Add turmeric, salt and allow to get cooked in the oil. Optionally I precook the veggied in the microwave for 4 minutes, so my prep time on the stove is reduced by more than 60%.
  • When the vegetables are almost half cooked, add the coarse pudina paste and mix it in well. Allow to cook well till the raw smell of the pudina and the chillies leave.
  • Add the cooled rice to the kadai, add salt and mix well. Take care that when mixing the rice does not break.
  • Lastly add the cubed paneer slices and serve HOT garnished with coconut and sliced lemon and a side of Cucumber Raitha.
Chutneys / Thogayals & Podis.

Tomato Carrot Chutney.

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Tomato Carrot Chutney
Tomato Carrot Chutney

This is another versatile chutney that is a great accompaniment to Dosa, Idlis or even Bread Sandwiches. There is a slight twist on the regular tomato chutney as this has its own fresh ground spices that render a unique taste. It`s a tasty spread and I have used it in my Colourful Stuffed Dosa Rolls. I`ve also added a spoon of flax powder for added fiber.

INGREDIENTS:

2 Ripe Tomatoes.

1-2 carrots

A small sprig of corriander leaves.

A spoon of sambar powder.

Roast in Oil and Powder:

2 spoons of urad dhal.

2 spoons of bengal gram.

2 red chillies.

4-5 curry leaves.

PREPARATION:

  • Chop the tomato and carrot in to slices and set aside.
  • Allow the powdered spices in the mixer to cool.
  • In a kadai, add a spoon of oil and when hot, add mustard and curry leaves and immediately the slices tomato and carrot pieces.
  • Add required quantity of salt, turmeric, hing, a spoon of flax powder, and a spoon of sambar powder and allow to cook till mushy. Allow to cool.
  • Grind the tomato carrot mush, along with the spices and a bunch of cilantro leaves to a chutney consistency. There would be no need to add water, as the  tomato already releases water when cooked.
  • For added flavour, grind with a spoon of coconut milk. Another option is to use Onions.
  • Tomato Carrot Chutney can be served with Colourful Stuffed Dosa Rolls.

This is another of my entry for FIC-Orange the brainchild of SunshineMoms and hosted by Aparna of MyDiverseKithchen.

Easy LunchBox Series. · Kid Friendly Recipes. · Snacks & Tiffin Items

Colourful Stuffed Dosa Rolls.

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Colourful Stuffed Dosa Rolls served with Tomato Carrot Chutney.
Colourful Stuffed Dosa Rolls served with Tomato Carrot Chutney.

Dosas are always a pleasure to have at anytime. My daughter and husband, would nt mind dosa everyday for breakfast, lunch and dinner. It`s also possible to variate the dosa with so many different sides like Tangy Tomato Gravy,  Tomato Carrot Chutney, Coconut Chutney etc..Many times, I would like to supplement dosa along with some thing a little more healthier. Dosa for lunch becomes a problem as it gets very dry and brittle, and is hardly filling. Stuffed Dosas are a great lunch idea, as they are lined  with a healthy chutney and layered with a stuffing that is hearty and filling,  making them into bite size pieces.It`s filling,  healthy, non-messy and non-fussy!!! Try it and you will love it!

INGREDIENTS:

Dosa Batter

Tomato Carrot Chutney.

Potatoes,Carrot,Onions & Peas filling.

PREPARATION:

  • Make soft dosas on the tava and set them aside in a casserole so they remain warm. It`s essential that the dosas for this preparation are SOFT and not brittle.
  • Place a dosa on your work surface. Line it with the prepared  Tomato Carrot Chutney. This forms as a layer for the filling to stick, and also to keep the dosa moisturised.

Dosa lined with chutney and vegetable filling.
Dosa lined with chutney and vegetable filling.

  • Spoon out enough filling to cover the top of the dosa. Do not spread near the corners of the dosa as this may spill out when you roll them.
  • Place a second dosa on the filling. If the dosa is warm, it will immediately stick to the filling.
  • Carefully roll this and slice it diagonally in to little cartwheels.
  • Serve with a side of Chutney or a little cup of curd.
  • This a great picnic snack as well as a travel snack!

Stuffed Dosa Rolls.
Stuffed Dosa Rolls.

NOTES:

  1. The filling could be anything that you have. Depending on the kind of filling, you could make the sauce.
  2. If you have leftovers of a dry subzi, from the morning, you could line the dosa with pudina chutney or sweet tamarind chutney and serve with a cup of  curd garnished with chat masala and cilantro.
Chutneys / Thogayals & Podis. · Kerala / Palakkad Recipes.

Inji Pulikachal ( Ginger and Green chillis simmered in tamarind gravy)

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Inji Pulikachal
Inji Pulikachal

One of the most staple preparations at home, when I was a little, was the Molagootal. It`s the kerala preparation of the “kootu”….only its not a side.It`s our substitute for sambar or kuzhambu. The molagootal is a slightly bland broth and so we have spicy tangy options to go with it. One such side is the Inji Pulikachal. Simply translated it means “ginger simmered in tamarind”. One of the highlights of Pulikachal is the rush of tastes when you lick even a drop of it…There`s the heat from the chillies, the spice from the ginger, the slight sweet lingering in your mouth from the jaggery and the tanginess from the tamarind. What can one say of the result ??? Heavenly!!!

There is really not a specific measurement – It depends on one`s own requirement of spice, heat and tanginess. These are my indicative measurements. Again, there are differences in the tamarind, chillies etc, so you would need to adjust the proportions accordingly.

INGREDIENTS:

1 1/2 cups of Tamarind Juice.

3 Tbsp of Chopped Ginger.

3 Tbsp finely chopped green chillis.

2 spoons of jaggery.

1 spoon of rice flour dissolved in 4 spoons of water.

Salt to taste.

Hing.

Seasoning:

Bengal Gram Dhal, Mustard & Curry Leaves.

Pulikachal.
Pulikachal.

PREPARATION:

  • In a kadai, add 4 spoons of gingely oil and when hot, add bengal gram, chopped ginger and chopped green chillis.
  • Allow it to fry in the oil well and then add the mustard and curry leaves.
  • Now add the tamarind juice, hing, salt and the required turmeric.
  • Mix well, add the jaggery and allow the gravy to simmer on medium flame for about 30 minutes or so.
  • At the end, add the rice flour dissolved in water to thicken the pulikachal in a “pachadi” consistency.
  • As an option, you could allow it to simmer for more time, until all the water evaporates and it gets in to a paste form. This will keep for many days in the refreigerator.
  • Serve with Molagootal, Khichdi, Venn Pongal or with tasty curd rice.


Kid Friendly Recipes.

Easy Bhujia Chat.

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Easy Bhujia Chat.
Easy Bhujia Chat.

Every evening I have to think of healthy easy quick fix snacks for my husband and daughter…I am not a snack peson, but I have to cater to two completely different palates. There is always the resolve to add as much green leaves and vegetables to our daily food intake. Sometimes I have to give in to certain kinds of snacks like “Bhujia, Chips, etc which are not healthy. So I try to make it up by adding healthy food which my daughter does not prefer to go with the not-so healthy snack,  wherever possible. Like this Easy Bhujia Chat. I have added thinly diced raw carrots, raw tomatoes and a spoon of flax powder. I also add a 1/2 cup of pomogranate seeds whenver I have them.

INGREDIENTS:

2 cups of Bhujia.

1 carrot diced small.

1/4 onion chopped to small pieces.

1/2 tomato chopped in to small pieces.

1/2 cup of pomogranate seeds.

2 spoons of flax powder.

A dash of squeezed lemon.

Chopped Cilantro.

Sweet Tamarind Chutney for garnish.

PREPARATION:

  • In a bowl add the bhujjia, chopped onions, chopped tomatoes, diced carrots and  pomogranate seedsand give it a quick mix.
  • The water from the tomatoes helps in binding the ingredients together.
  • Add 2 spoons of flax powder and do not worry about it altering the taste. It acts as a catalyst and boosts the fibre in your food, but never changes or alters the taste.
  • Serve on to cups, add a dash of squeezed lemon  and garnish with chopped cilantro and sweet tamarind chutney.
  • Your kids can help assemble this and its also an easy pre-party snack.

This would be my one more entry to FIC Orange brainchild of Harini of Sunshinemoms and hosted by Aparna of MyDiverseKitchens.