Onion Rice

My sister and brother visited us for Thanksgiving last week. My poor brother could not eat anything at the thanksgiving dinner. He was sick. He wanted some comfort food when he felt slightly better. My sister is known as the rice queen in our family. She makes yummy rice dishes and quickly made this onion rice for my brother. I made it last night for dinner with left over brown basmati rice. Boy was it delicious!

Ingredients:

1 Tablespoon olive oil or any kind of oil

1 teaspoon mustard seeds

1/2 teaspoon urad dal

1/2 teaspoon anise seeds (saunf)

3 fresh green chili, slit

4 fresh curry leaves

1 medium onion, thinly sliced

1/2 teaspoon turmeric powder

1 teaspoon chili powder

salt to taste

1 cup cooked rice

1 teaspoon ghee

Method:

1. Heat oil in a skillet over medium. Add mustard and urad. When they splutter add saunf, slit chili and curry leaves. Saute for a minute. Add onion and saute till translucent.

2. Add turmeric, chili powder,and salt. Saute for 2 minutes.

3. Add cooked rice. Mix well until heated through. Mix 1 teaspoon ghee. Remove from stove and serve warm with yogurt, raita or potato chips.

This can be made in a jiffy.

No fail Scalloped Potatoes

Ingredients:

3 pounds potatoes, thinly sliced

1 onion, thinly sliced

9 Tbsp. all-purpose flour, divided

6 Tbsp. butter, diced and divided

salt and freshly ground black pepper to taste

3 cups whole milk, or as needed

Method:

1. Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish.

2. Spread about 1/3 of the potato slices onto the bottom of the prepared dish. Top with about 1/3 of the onion slices. Sprinkle 3 tbsp. flour over the potato and onion.  Arrange 2 tbsp. butter over the flour. Season the layer with salt and pepper. Repeat the step 2 more times.

3. Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.

4. Bake in oven until potatoes are tender, about 40-60 minutes.

Note:

You can substitute potatoes with yam or sweet potato.

Chocolate Pecan Scones

Cereal and penut butter sandwich becomes boring when there is a house full of people, especially for kids when they come home for holidays. My daughter brought a bunch of recipes when she came home for Thanksgiving  last week. We had a nice time bonding over baking. We had long chats about her college and her future. We made chololate pecan scones for breakfast one day over the weekend  using Ina Graten's recipe from Bon Apetit.

Ingredients:

8 oz. coarsely chopped bittersweet chocolate(1 1/2 cups)

1 cup chopped pecans

3 Tbsp. plus 4 cups all purpose flour, divided

2 Tbsp. baking powder

4 Tbsp. salt

2 Tbsp. sugar, plus more fro sprinling

1 1/2 cups cold unsalted butter, cut into 1/2" pieces

1 cup cold heavy cream

4 large eggs, lightly beaten

1 egg, beaten with 2 Tbsp. water or cream

Method:

1. Preheat oven to 400*F. Line 2 sheet pans with parchment paper.

2. Combine chocolate, pecans, and 3 Tbsp. flour in a small bowl.

3. Using a stand mixer fitted with paddle attachment, beat baking powder, salt, 2 Tbsp. sugar, and 4 cups flour on low speed to combine. Add butter and, with mixer still on low speed, beat until pea-sized pieces of butter remain.

4. Pour cream in a glass bowl, add eggs, and whisk until combined.  With mixer still onlow speed, pour cream mixture into butter mixture and beat just until blended. Add chocolate mixture and beat until just combined (dough will be very sticky).

5. Turn dough onto a well-floured work surface and knead a few times, dusting with flour so dough doesn't stick to surface, until pecans are well distributed.  Flour your hands and a rolling pin and roll dough 3/4"-1" thick. You will see lumps of butter in the dough. Cut dough with 3" cookie cutter. Place rounds on prepared pans. reroll scraps, cut out more rounds, place on prepared pans. Brush tops with egg wash and sprinkle with sugar. Bake scones, rotating pans top to bottom halfway through, until tops are lightly brouwned and insides are fully baked, about 20 minutes. Serve warm or at room temperature

Spinach Puffs

This Thanksgiving I wanted to make something different for rolls. Normally I make corn bread. Browsing on the internet I found something different on Bon Apetit test kitchen. Spinach Puffs! It is similar to spanakopita, only this is like a muffin instead of triangles. It was an easy recipe to follow and quick to make.


Ingredients:

2 10-ounce package frozen chopped spinach
1 cup crumbled feta
1/2 cup minced onion
2 tablespoon olive oil
2 teaspoon chopped dill
2 teaspoon minced garlic
salt and freshly ground black pepper to taste
3 large eggs
2 sheet frozen puff pastry(from a 17.3-ounces package), thawed, rolled out to a 12"square, kept chilled
Standard 6-cup muffin pan

Method:

1. Using your hands, squeeze spinach until dry, forcing out as much water as possible.
2. Mix spinach and next 5 ingredients in a medium bowl. Season with salt and pepper. In a small bowl, beat 2 eggs to blend and fold into spinach mixture.
3. cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares.
4. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up.

5. Divide filling among cups.

6. Fold pastry over filling, pressing corners together to meet in center.

7. Preheat oven to 400^F. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash. Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Turn out puffs onto rack to cool slightly before serving.

Notes:

Spinach puffs can be assembled 3 hours ahead. Cover them and chill until baking.
Egg wash is optional. It gives pastry an nice sheen.
I used egg substitute instead of eggs in this recipe.

Vegetarian Chilli

Slow cooked chili on a cold winter night is something to die for. It is a one pot meal that is nutritious and tasty. Usually I make in in a slow cooker or crock pot. I start the cooker in the morning before going to work and the whole house would be filled with the aroma of chili by the time I get home. I was pressed for time yesterday as I was busy getting organized for Thanksgiving. So I made a quick version in Instant Pot Pressure cooker.  This can be made in a stockpot over the stove in 30 minutes or less.  

Ingredients:

2 tablespoons oil, plus more for frying

1 onion, chopped

1 zucchini,diced

1 small green pepper, diced

1 clove garlic, minced

3/4 cup medium chunky salsa

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can pinto beans, rinsed and drained

1 (15- ounce) can red kidney beans, rinsed and drained

1/2 cup vegetarian soy crumbles

1 (15-ounce) can pureed tomatoes or tomato sauce

3 cups low sodium vegetable broth

salt to taste

freshly ground black pepper to taste

2 (5-6") corn tortillas, sliced into 1/4"-wide strips

sliced pickled jalapenos(optional)

Method:

1. Heat 2 Tbsp. oil in a large heavy pot over medium high. Cook onion, garlic, green pepper, zucchini till onion is translucent. If using Instant Pot, set the cooker to saute mode and follow the method.

 2.Add salsa, garlic powder, cumin, and chili powder, until fragrant and slightly reduced, 1-2 minutes. 

                                                    

3. Add soy crumbles and cook for 2-3 minutes.  If using Instant pot, press cancel after this step. Press pressure cook on manual setting, for 14 minutes and follow the next step.                                                                                    

4. Add black, pinto, and kidney beans, tomatoes, broth, salt and pepper. Bring it to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper if needed. Mix 1 Tbsp. mesa or corn flour with 1/4 cup water and stir into the chili if it is not thick.
If using Instant Pot, add all the beans, tomatoes, broth, salt and pepper. Set the cooker to manual mode pressure cook, for 14 minutes. Release pressure after 10 minutes. Open the cooker and check for thickness and stir corn flour if needed.

5. Heat oil in a medium skillet over medium-high. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden. Using a slotted spoon, transfer strips to a paper towel-lined plate. Immediately season with salt.

6. Ladle chili into bowls. Top with a dollop of sour cream. Sprinkle with shredded cheddar cheese or Mexican cheese, and top with crispy tortilla strips and jalapenos.

Kalyana Rasam

We have all been to Tamil wedding at one point in our lives right? Have you noticed the rasam they serve is always tasty? Well, we had our annual Diwali Party at my house last weekend. It was a cold evening, and I decided to make rasam as an appetizer, hot and soothing for the cold weather. My mom guided me every step of the way in making rasam for 45 people. And it was a hit! Everyone loved it.

Ingredients(for 4 servings)

Tamarind, a small gooseberry size
3 Tomatoes
1 Tablespoon toor dal
Salt, to taste
2 sprigs of fresh curry leaves
1 pinch asafoetida

For Masala:

1 teaspoon ghee
2 teaspoon coriander seeds
2 teaspoon toor dal
1 teaspoon peppercorn
1 dried red chili
1/2 teaspoon cumin seeds

For seasoning

1 teaspoon ghee
1 teaspoon mustard seeds

Method:

1. Soak tamarind in 1/2 cup water and extract juice.
2. Pressure cook toor dal with 1/4 teaspoon oil and 1/4 teaspoon turmeric powder. Mash it well and keep aside.
3. Heat ghee in a small pan and roast all the ingredients except cumin seeds to golden brown and raw smell leaves. Cool and grind everything along with cumin seeds to a fine powder. Cumin should not be roasted. Keep aside.

4. pour tamarind extract in a medium saucepan. Add 1 chopped tomato, curry leaves, salt, asafoetida and 1/2 teaspoon turmeric powder.

5. Puree 2 tomatoes in a mixer.

6. Add the pureed tomato to the saucepan, stir and cook on a medium flame. bring it to a boil and simmer till the smell of tamarind leaves and the mixture thickens.

7. Add 2 cups of water to the mashed dal. Pour it into the saucepan. Check for salt and thickness and add more water if required. Cook for a couple minutes until the rasam froths all around. Remove from stove.
8. Temper mustard seeds in ghee and pour on the rasam. Garnish with fresh chopped cilantro. Serve as a drink or with hot rice.

Peas Pulav

My neighbor's daughter who  goes to the same school as my son was visiting home for Diwali last weekend. I had a busy Sunday morning cooking some dishes for both. I made paneer butter masala, peas pulav and sambar for them. You know how much kids love to get home cooked meals anytime. Peas pulav is one of the quickest and easiest rice dishes one can make.

Ingredients:

1 Cup basmati rice, soaked for 20 minutes
1/2 Cup frozen sweet peas
2 Cups water
1 medium onion, thinly sliced
1 green chili,slit
1 Tablespoon ghee
1 teaspoon oil
1/2 inch cinnamon stick
1 clove
1 green cardamom
1/2 teaspoon pepper powder(optional)
salt to taste

Method:

1. Heat ghee and oil in a pan on medium heat. Add the spices except pepper powder.

2. Add slit green chili if you are using and sliced onion. Cook till translucent.

3. Add frozen peas and cook for 2 minutes. Add salt, pepper and 2 cups water.

4. Bring water to boil. Check for salt. Drain rice and gently add to boiling water.  Check for salt and add more if required. Cover and cook till all water is absorbed and rice is done, about 10 minutes.

5. Remove from stove and serve with any curry.

Note:

1.The longer the rice is soaked the grainier it is when cooked, also it takes less time to cook. I soaked the rice over night, and the pulav was very fluffy and tasty.
2. Equal ratio of water and coconut milk can be used(1+1)

Idly Batter

Over the years I have heard various recipes and methods to make the perfect idly batter. The trick is in the amount of time taken to grind the ingredients and the temperature for fermentation. In tropical places the batter rises and ferments quickly, but places where it is not always warm it is tricky. I think I have mastered the art of making the perfect batter. My idlies are the best in town, if I must say so myself! They are so soft and spongy. My daughter is so spoiled by them that she refuses to take idly back to college, she doesn't like to freeze them and re-heat em. She says they are to be eaten hot straight from the stove. I agree with her, though, idly topped with milagai podi and oil mixture are the best eaten the next day.. Yummy!

Ingredients:

4 Cups idly rice
1 1/8 Cup whole white Urad dal
1 teaspoon fenugreek seeds
1 Cup beaten rice(Poha)

Method:

1. Soak rice in water for 4 hours. Soak urad dal and fenugreek seeds together for 3 hours.
2. Drain water from the urad dal. Grind smooth using limited water in a wet grinder. Adding salt dilutes the batter a bit so you don't use much water. Grind for at least 45 minutes. Soak poha in water for 20 minutes while urad is in the grinder. Remove the batter into a container(steel or glass). The batter should be smooth and fluffy.
3. Add poha to the grinder and grind for a couple minutes. Drain water from the rice and add it to the grinder, adding enough water for the rice to move freely in the grinder. Grind to smooth paste. Remove batter to the same container that has urad batter. Add salt to the batter as required. Mix well until both batters are well blended.
4. Cover the container with a lid and place it in a warm place until it rises and is fermented. In places with high altitude or where it is colder, pre-heat the oven at 200*F, turn the oven off, place the batter inside the oven and turn the oven light on. Leave the batter in the oven for 8 hours or until the batter rises and is fermented.
Remove from oven when the batter is ready. Add 1 tablespoon oil to the batter and mix well. Make yummy idly and serve hot with chutney, sambar or milagai podi.

Note: Idly batter can be used to make dosa too.

Hope you also perfect your idly batter with this recipe!

Masala Dosa

The early childhood memory I have of Masala Dosa is having it for breakfast on weekends.  Every Sunday morning my father would get take out from the local restaurant. He always bought puri and potato masala, Pongal and Masala Dosa all wrapped in Banana leaf and news paper. Oh the smell of banana leaf on the piping hot food! I cant help salivating just thinking about it.

Ingredients:

For Dosa:

Dosa batter
oil for dosa

Filling:
2 Tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon channa dal
1 pinch asafoetida
2 green chili, chopped
1/4 teaspoon finely chopped ginger
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 medium onion, sliced
1 tomato, chopped
2 boiled potato, mashed
1 carrot, boiled and chopped
1 Tablespoon green peas(fresh or frozen)
salt to taste

Other ingredients:

Milagai podi(dosa powder) to sprinkle on dosa
1/4 Cup green chutney
1 Tablespoon garlic chutney(optional)

Method for Filling:

1. Heat oil in a pan on medium flame. Add mustard seeds, cumin seeds, channa dal. When they splutter add  asafoetida, green chili, and ginger.
2. Add sliced onion and cook till translucent. Add turmeric powder and red chili powder and stir.
3. Add tomato and cook for 3 minutes. Add the vegetables, salt and a little water.  Mix well, cover and cook on medium flame for a 7 minutes, stirring occasionally. Remove from stove and keep aside.

For Dosa:

1. Heat a griddle on medium flame. Pour 2 ladles of dosa batter in the middle of the hot griddle and spread evenly with the back of the ladle to a thin crepe. Drizzle 1 teaspoon oil around the dosa. Sprinkle some milagai podi on the oil over the batter. Cover with a lid.

2. When the batter looks cooked(about 2 minutes), spread the chutney(mix the two together) on the dosa with a spoon. Spread a tablespoon of potato masala on one side of the dosa.

Fold the half without the masala over the half with masala. Gently slide the dosa to a plate.

Serve hot with a chutney of your choice and sambar.