Thiruvathirai 7 vegetable Kootu (stew)

 Thiruvathirai is a festival celebrated on the full moon night of Margazhi ( Tamil month) during December-January in Tamil Nadu and Kerala. It is believed to be the day Parvathi met and united with Lord Shiva after her long penance. What I remember he most about this festival is my mom making a sweet dish called Thiruvathirai Kali and a savory stew(Kootu) made with 7 or more vegetables. 

Ingredients:

1/2 Cup dry toor dal 

1-2 Tablespoon tamarind pulp

1 medium carrot, peeled and cut into 1 inch cubes

1 small potato, peeled and cut into 1 inch cubes

1/2 plantain, peeled and cut into 1 inch cubes

1/8 Cup cubed pumpkin (Parangikai)

1/8 Cup cubed winter melon ( poosanikai)

5-6 green beans, cut in thirds

5-6 Indian broad beans ( avarakkai), cut in thirds

5-6 cluster beans (kothavarangai), cut in thirds

1/8 Cup green peas

1/8 Cup farm beans (mochai)

1-2 green chili, slit

5-6 fresh curry leaves

salt to taste

Spice to be ground to powder

1 teaspoon channa dal

1 1/2 teaspoon coriander seeds

1/2 teaspoon urad dal

5-6 peppercorn

5 dried red chili

2 Tablespoons fresh coconut

1 teaspoon oil

For tempering

2 teaspoons coconut oil

1 teaspoon mustard seeds

1/2 teaspoon urad dal

4-5 curry leaves

Method:

1. Pressure cook toor dal for 4 whistles. Allow to cool.

2. Mix tamarind pulp in 1/2 cup water.

3. Roast spices in 1 teaspoon oil. Add coconut in the end. Allow to cool and blend to a powder. Keep aside.

4. Place the vegetables and green chili in a large pot. Fill water to cover the vegetables. Place the pot on the stove. Add 1/2 teaspoon salt and cook vegetables until soft, 10-15 minutes.

5. Mash cooled toor dal. Stir into the vegetables. Add 2-3 tablespoons ground spice. Add tamarind water. Check for salt and add as needed. Simmer for 5 minutes.

6. Temper mustard seeds, urad dal, and curry leaves in coconut oil and pour it over the kootu.

                                                             

7. Serve warm with Thiruvathirai Kali

                                                   

Somasi (Gujiya)

Somasi is a popular sweet made for Diwali in India. They are deep fried crescent shaped dishes filled with sweet filling. This sweet is known by different names through out the country. Somasi (Tamil Nadu), Karanji (Maharashtra), Ghughra (Gujarat), Gujiya (North India), Karjikai (Karnataka), Kajjikayalu (Andhra). The sweet fillings vary depending on where you are in India. It could be a filling of khoya, sugar and dry fruits (in the north) or dahlia, sugar, cream of wheat, and coconut (in the south). Somasi is similar to empanadas. My friend gave me some of the filling after Diwali, and I made Somasi for the first time. I fried one batch in oil and used air fryer for the rest. The air fryer somasi were very crispy and stayed crispy even after a couple days. 

Ingredients

For the outer covering

1 Cup all-purpose flour

1 Tablespoon corn flour

1 Tablespoon melted ghee

1 pinch salt

For the Filling

1/2 Cup desiccated coconut, toasted in pan

1/2 Cup crumbled mawa (khoya) 

2 Tablespoons golden raisins

2 Tablespoons slivered almonds

2 Tablespoons chopped cashew nuts

2 Tablespoons sugar

1 teaspoon cardamom powder

Method

1. Combine flour and salt in a medium bowl. Make a well in the center, add ghee. Combine gently using fingers. Adding water as needed, knead to a firm smooth dough. Cover the dough and set aside for 20 minutes.

                                       

2. Combine the ingredients for filling in a medium bowl. Keep aside.

3. Divide dough into 12 portions. Keep them in the bowl, covered with a damp towel.

                                                               

4. Roll out a portion of the dough into a 3 inch disc. Place the disc on a Somasi mould. Place a Tablespoon of the filling on one side. Wet the edges with water. Close the Somasi mould to seal. Open the mold to remove the somasi. Place on a tray and cover with damp towel. Repeat the process with remaining dough.

   

                                   

5. Heat ghee in a deep pan and fry 3 somasi at a time, on medium heat till  they are crispy and golden brown. Remove from oil and place on a paper towel.

                                                               

Air Fryer version

Spray the prepared somasi with oil. Place them in the air fryer basket. Cook at 400 degrees for 15 minutes, turning over in between.

                                                                   

Notes

Making somasi without the mold.

Roll the dough to a 3 inch disc. Place the filling in the center of the disc. Fold it over to make a semi circle. Seal the edges with a little water. Crimp the edges with a fork or twist the sides to form pleats. Fry them in ghee or cook in air fryer.

Salsa Verde

Salsa Verde is  green salsa, made with tomatillos, garlic, onion and jalapeno.

Ingredients

1 pound tomatillos ( about 10)

1/2 cup chopped white onion

2 cloves garlic

1/2 cup chopped cilantro leaves

1 Tablespoon fresh lime juice

1 or 2 jalapeno  peppers, stemmed and seeded

salt to taste

Method

1. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place the tomatillos cut side down on a foil-lined baking sheet.

                                                 

 

                                                     

2. Broil the tomatillos in the oven until the skin browns. 

                                                           

3. Allow the vegetables to cool. Place vegetables in a blender along with cilantro. Add salt, and lemon juice.  Blend to make salsa. Salsa should not be too  thin.

                                      

Arancini ( Fried Rice Balls)

 Arancini or fried risotto ball is a favorite Sicilian street food. It is made with risotto, that is rolled into a ball, stuffed, breaded and gently deep fried. It is crispy on the outside and creamy on the inside. I first tasted arancini in Rome last spring. I got the recipe from my co-worker for and made it to bring to my friend's annual holiday party. 

Ingredients:

2 Tablespoons olive oil

1 Cup finely diced yellow onion

2 cloves garlic, crushed

1 1/2 Cups Arborio rice 

1 teaspoon salt

1/8 teaspoon ground black pepper

3 Tablespoons finely chopped parsley leaves

3 Cups vegetable stock

2 teaspoons tomato paste

2 Tablespoons unsalted butter

1/2 Cup grated parmesan cheese

For the Stuffing:

4 ounces mozzarella cheese, cut into 1/2 inch cubes, and chilled

For the Coating:

1/2 Cup all- purpose flour

1 teaspoon salt

1/8 teaspoon ground black pepper

2 eggs

2 Cups plain panko breadcrumbs

2 Cups vegetable oil, for frying

Method:

1. Place a large, heavy saucepan over medium heat. Add olive oil. Once the oil shimmers add onion and garlic. Cook, stirring, until softened and fragrant, about 5 minutes.

                                                           

2. Add rice to the saucepan and stir until semi-translucent, about 1 minute.                                                        

3. Add salt, ground pepper, parsley, stock, tomato paste, and butter. Mix well and bring to a boil. Reduce heat to low and cover with a lid. Let simmer until rice is tender and the broth is absorbed, 20-25 minutes.

                                

4. While the rice is cooking, place 3 bowls on the counter. Stir together the flour, salt, and pepper in one bowl. In the second bowl, whisk the eggs. Add the breadcrumbs in the third bowl. Line 2 shallow baking sheets with parchment paper.

                                                      

5. When the rice is tender and the broth is fully absorbed, turn off the heat and stir in the parmesan. Carefully spread the rice onto a prepared baking sheet and let it cool for 10 minutes.

                                 

6. When the rice is cool enough to handle, form into 18 1-inch balls with wet hands, so rice does not stick to your hands. Once the balls are formed, insert a cube of cheese into the center and press the rice around it so the cheese is completely encased.

                                  

7. Carefully dredge each ball in flour, then egg, then breadcrumbs. Repeat until all the balls are completed and place each completed ball on the other parchment lined baking sheet

                                  

8. In an 8- inch saucepan, heat 2 cups of oil until the oil forms small bubbles, but is not smoking. Fry 6 balls at a time turning gently until golden brown, about 3-4 minutes. Place completed arancini on a paper towel lined plate.

         

9. let cool for 5 minutes before serving. Serve with warm marinara sauce.

                     

Notes

- Do not touch the lid of the saucepan while the rice is cooking. Leave for 20-25 minutes until the rice is cooked.

- You can use egg substitute if you do not eat eggs. I used energy egg.

-  Wet your hands before forming the rice balls, so it does not stick to your hands.

 

Tofu Balls Air Fryer Style

 Another way to incorporate tofu in our meals. These tofu balls are made with crumpled tofu, some vegetables, flour for binding and Panko bread crumbs for crispiness. Takes about 10 minutes to prep and 25 minutes to cook. You can serve it as an appetizer with some dipping sauce or make a meal out of it by adding them to sweet chili sauce and served over steamed rice. This is similar to vegetable macnchurian. Recipe adapted from thefoodietakesflight.com. 

Ingredients :

1 lb. extra firm tofu, pressed and drained

1 small carrot, peeled and grated

1/2 cup diced red and green pepper

2 spring onion, chopped

salt to taste (1 tsp)

2 tsp soy sauce

Ground black pepper

1/2 cup all purpose flour (maida)

1/2 cup quick oatmeal, crushed or panko bread crumbs

Oil for spraying 

Air Fryer for cooking

Dipping sauce

Method:

1. Crumble pressed and drained tofu in a large bowl.

                            

2. Mix the remaining ingredients, except oil with tofu. Mix well until combined. You should be able to scoop mixture and roll into a ball without crumbling.

            

3. Make the balls. Spray or brush with olive oil.

                           

4. Place the tofu balls in the air fryer basket, and cook for 20- 25 minutes at 380 F, until golden brown. Flip half way.

                    

5. Remove tofu balls from air fryer and serve hot with your favorite dipping sauce.

                        

Notes:

I used golden carrots in this recipe.

If you feel that the mixture is a little moist, add some flour to make it non sticky.

You can also bake the meat balls in the oven at 375 F until golden brown.

Chocolate Marble Banana Cake

What do you do when you have ripened bananas in your kitchen? Usually I make banana nut bread. Today I made chocolate banana cake instead. I made chocolate ganache and swirled it into the the batter, and baked it in a Bundt pan. Recipe adapted from Sally's Baking Addiction

Ingredients:

Chocolate ganache:

4 ounces semi-sweet chocolate bars, finely chopped

1/2 Cup heavy cream

Cake:

3 large ripe banana, mashed ( 1 1/2 cups)

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1/2 cup packed light or dark brown sugar

3 large eggs

2 teaspoons pure vanilla extract

1 1/3 cups buttermilk

Method:

Ganache:

1. Place finely chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer.

2. Pour it over chocolate, then let it sit for a couple minutes.

3. Slowly stir until completely combined and chocolate has melted. Set aside.

                                                         

  

Cake:

1. Preheat oven to 350 degree F(177 C) and generously grease a 10- inch Bundt pan.

2. Mash the bananas until there's hardly any lumps. Set aside.

3.Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside. 

                                               

                                                   

4. Using a hand held or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy (1 minute).

                                

5. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape the sides and bottom.

                                 

6. Add the eggs and vanilla. Beat on medium-high speed until combined.

                                                        

7. Beat in the mashed bananas. Scrape the sides and bottom of  the bowl. The mixture would appear curdled.

                               

8. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk and mixing each addition just until incorporated. The batter will be thick with some lumps.

                               

                                                         

9. Pour about 1/3 of the batter evenly into prepared pan. Drizzle half of the ganache on top. Swirl with a knife or toothpick.

                               

       

10. Evenly pour another 1/3 of the cake batter on top, followed by the rest of the ganache, then the rest of the batter. Swirl everything together with a knife or toothpick.

                                 

11. Bake for 60-75 minutes or until a toothpick inserted into the cake comes out clean. Once done, remove from oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled cake onto a cooling rack or serving dish. cool completely before serving.

                                         

Notes:

1. If you are topping the cake with ganache, double the recipe for ganache. Use two 4 ounce semi-sweet chocolate bars and 1 cup heavy cream.

2. Make sure you swirl the ganache and cake layer for marble effect. This was my first time making a marble cake, and I did not swirl it all the way through.

3. You can prepare the ganache up to 5 days in advance. Make sure to warm the ganache before using. Ganache for swirling should be slightly thicker and thin for topping.