Wednesday, December 15, 2010

Simple Veggie Upma

This recipe is a hit with my daughter. It is a regular upma, but thought I'll give it a spot on the blog to preserve this for eternity(!).

1. Rava - Wheat/Rice - 2 cup

2. Mixed Vegetables:
a. Cabbage - 1/2 cup
b. French Beans - 2 or 3 chopped
c. Carrot - 1/2 medium chopped
d. Peas - 1/4 cup

3. Onion - 1 medium - minced

For Tempering
1. Mustard - 1 spoon
2. Curry Leaves - 4 to 5 nos
3. Turmeric - 1 tsp
4. Ginger - to taste
5. Hing - 1 pinch
6. Green chillis - 2 nos

Method De Prep:
1. If the rava is not pre-roasted, gently roast the rava till it turns very light brown.
2. In a wok, heat a spoon of oil. Splutter the mustard seeds. Add Hing, curry leaves, ginger pieces, green chilli pieces and the tsp of turmeric and toss.
3. Add the onions and fry till the onions turn translucent
4. Add the mixed chopped vegetables and toss. Add salt(a little extra to support the rava that will be later added) to this mix and cover with a lid. Let the vegetables cook for about 3 mins
5. Open the lid and pour 2 cups of water. Cover and cook. The water needs to start boiling and the mixed veggies need to cook in the hot water.
6. Add the roasted rava to the boiling mix of water and vegetables and carefully toss the mix.
7. The rava cooks in the boiling water and starts turning into a pulp and then starts solidifying. Cook on medium (ensure the water isn't completely dried out) till the rava becomes soft and cooked.
8. Turn off and garnish with corriander (optional).

Hot and tasty upma is ready to be enjoyed with yogurt or Indian Pickle!

Monday, December 13, 2010

Mixed Vegetables Sabji

I'm promising myself to make grocery shopping more planned, less frequent and more healthy. I'm setting a schedule of indian store once in 2 weeks to get vegetables, milk and TJ once a week for fresh bread and fruits. Since I'm conserving and watching,I had some vegetables left from using for other sabijis. With the need to use them quickly and tastily, I cooked up this simple and tasty mixed vegetable sabji and as always, with a surprise element

1. Green Bell Pepper - 1 medium - diced
2. Carrot - 1 large - diced
3. Onions - 1 medium - minced
4. Potato - 2 medium - diced
5. Paneer - 10 medium cubes
6. Surprise element - Garbanzo beans = 1 cup

1. Turmeric - 1/4 tsp
2. Jeera - 1 tsp
3. Pepper powder - 1 tsp
4. green chillis - 3 nos minced

Method de Prep
1. In 1 tsp of oil, splutter jeera seeds. Add ginger paste, green chillis, turmeric and quickly give a tish tosh.
2. Add Minced onions and fry till golden brown
3. Add green bell pepper, carrots and potato and toss couple of times. Then cook on medium with a covered lid. The vegetables cook in the steam. About 10 mins later, the veggies will be soft.
4. Now add the paneer and fry till golden brown. You may need to add a tsp of oil
5. Add the pepper powder and toss to spread it evenly. Add salt to taste
6. The garbanzo beans are next. You may use the canned ones (wash well) or pressure cook raw ones. If you are using the regular ones, you would need to soak them overnight and pressure cook them.
7. Toss well and garnish with corriander.
You may add a dash of lemon just before serving. Enjoy with roti or bread!

Bon App!

Moong Dhal with Mint!

A dhal is comfort food. It can be consumed as a soup on a cold/rainy day, enjoyed with roti or mixed with steaming hot rice and a lop of ghee or just simply eaten out of a bowl with a drop of Indian pickle on the side. As a tribute to this multifaceted Dhal, I offer my humble effort at making one more kind: the one with Mint.

1. Moong Dhal - Split green / totally yellow kinds - 1/2 cup
2. Mint leaves - 8 to 10
3. Tomatoes - 1 medium, sliced into 4 pieces
4. Salt to taste

Spices to temper
1. Jeera - 1.5 tsp
2. Turmeric - 1 tsp
3. Green chillis - minced 3 nos
4. Pepper powder - 0.5 tsp
5. Asafoetida/Hing - 1 pinch
6. Ginger paste (Optional) - 0.5 tsp

Method de Prep:
1. The moong dhal needs to be pressure cooked along with the tomato quarters
2. In a wok, heat 1 tsp of oil. When the oil is hot, add jeera, hing, green chillis, turmeric and ginger paste and fry till green chillis turn slightly brown.
3. Simmer and then add the mint leaves. Gently toss till the mint leaves are dark green.
4. Add the pressure cooked dhal and salt to taste
5. Simmer and boil for 2 mins
6. Garnish with corriander (optional)

Pipping hot dhal is ready to be enjoyed anyway you like!

Bon App!

Broccoli Curry

One vegetable that I crinkle my nose to is Broccoli. It is the smell more than the taste that bothers me. So this weekend, I decided to conquer the smell with one of my favorite - mint.
I made this sabji to be enjoyed with Roti/Naan

1. Broccoli - 3 medium
2. Onion - 1/2 medium
3. Mint leaves - 8 to 10 leaves
4. Corriander leaves to garnish

Spices to grind:
1. Dhania - 1 tsp
2. Jeera - 1 tsp
3. Black Pepper - 1 tsp
4. Clove - 3 nos (spicy!)
5. Cinnamon Bark - 2 pieces (get the one from Indian store, the smell/flavor is different from the regular cinnamon roll that is available)
6. Optional tomato paste/puree - 2 tsp OR 1/4 tsp of tamarind paste

Method de prep:
1. In a work, heat 1 tsp of oil
2. Fry the spices along with onion and mint leaves. (You can twist it curry by adding Tomato puree/qtr tsp of tamarind paste for a l'll sour kick. )
3. Once cool, grind the spices into a smooth paste
4. Cook the broccoli florets in a container of water in the microwave for 6 to 8 mins
5. Once cooked, drain the water and set aside
6. Now to final assembly, in the wok, add a tsp of oil. Once the oil is hot, add jeera and pour the paste in. Let it cook till the aroma rises
7. Add the broccoli florets salt to taste and simmer.
8. Remove from flame after 5 mins and garnish with Corriander leaves.

Yummy Broccoli curry is ready to be enjoyed!
Bon App!

Lemon Rice with a twist

I know I've been MIA since a few weeks. Life has taken me over with a force. An invisible hand guiding me through days. An invisible girdle blinding me from loosing sight of my Things-to-do, appointments to make etc. My parents came over to spend half a year with me and my little one. So, I did not venture outside "traditional" stuff. After they left, I've been cooking on Sun evenings 3 or 4 items to last me through Thurs.

One such sunday, there was an abundance of mint. Since in the past, I've always let the mint to wither before making good use of it, I decided to change. All the mint, one day, 4 dishes. Lets see what all I have

A. Lemon Rice with Mint Leaves

1. Rice - 1 cup
2. Lemon/Lime Juice - 3 tbsp
3. Mint Leaves - 10 medium size
4. Onion (totally optional) - 1 medium

For Tempering/Tadka/Thirumari/Thalikardhu
1. Mustard seeds - 1 tsp
2. Peanuts (I love them!) - 2 tbsp
3. Channa Dhal - 1 tsp
4. Asafoetida/Hing - 1 pinch
5. Curry leaves - 2 to 3
6. Green Chilli - 3 nos
7. Salt to taste

Method de prep:
1. Cook 1 cup rice with 1 cup water in rice cooker. The rice needs to be separate pieces after cooking. A mushy lemon/lime rice isn't as enjoyable.
2. In a small frying pan, heat 1 tsp oil. Add Hing, channa dhal and fry a little till the channa dhal is light brown.
3. Add mustard seeds, green chillis and curry leaves and fry. The popping of the mustard seeds must stop.
4. Add the peanuts and fry till they are light brown. (If you are using onions, then fry the onions here)
5. Add the mint leaves and gently cook till the mint leaves are dark green
6. Remove from flame and add this to the cooked rice.
7. Add salt and mix well.
8. Once the rice is cooled, add Lemon/Lime juice.

Delicious, simple, tasty and a new lemon/lime rice is ready to be enjoyed and shared!