Mutter Masala(Green Peas)

Another favorite Indian vegetable in my house is Green Peas Subji.  While my son loves paneer and peas, my daughter does not.  I decided to make this dish because my friend was visiting and her kids also love this dish.

Ingredients:
1 large onion, chopped
11/2 C frozen green peas
1/2 C canned tomato sauce
1/2 inch fresh ginger, grated
1-2 green chili, slit(optional)
1/2 inch cinnamon
2 cloves
1/4 t turmeric powder
1 t chili powder,or as required
1/2 C coconut milk
cilantro to garnish

Method:
1. Heat oil in a pan to medium heat.  Add cinnamon and clove.  Add chili and ginger.  Stir in the onion, and cook till it is translucent.
2. When the onion is done, add turmeric powder and chili powder.  Stir in the tomato sauce. Cook for  5 minutes.  Stir in the green peas.  Add water as required.  Cover and cook on medium low heat for 10 minutes. 
3. Stir in the coconut milk. Cook for 2 minutes.  Remove from stove and garnish with cilantro.  Serve with roti or naan.

Variations:
You can substitute light cream or sour cream for coconut milk.
Paneer cubes can be added after the peas are cooked.

Eriseri(Kerala dish with Plantain)

Today being Onam, my mom wanted to make some traditional Kerala dishes. I made eriseri with green plantain. Happy Onam!!!

Ingredients:
2 green plantain,peeled and chopped into big chunks
1/4 t turmeric powder

1 t ground black pepper
1/3 C grated coconut + 1/2 t coconut
1/2 t rice
mustard seeds,and curry leaves, for seasoning
coconut oil, for seasoning

Method:
1. Place plantain in a pan with water. Add pepper, turmeric powder, and salt. Cover and cook on medium heat.
2. Meanwhile, Grind grated coconut with rice in a blender.  Add this to the plantain, and cook till it is done.
3. Season with mustard and add curry leaves.  Fry 1/2 teaspoon of coconut in a little coconut oil and stir into the cooked plantain.

Ven Pongal

Pongal, as it is called in the South or Kitchidi, as it is called in the Northern states is the most popular comfort food in India. Ven pongal is one of the safest food that you can have at a restaurant. It is easy to make. It is one dish that does not need too many fancy ingredients, and can be made in one pot. 

Ingredients:

1 Cup white rice
3/4 Cup Mung Dal
7-8 C water
salt to taste
asafoetida
1 teaspoon broken cashew nuts
1/4 teaspoon black pepper
1/2 teaspoon cumin seeds
1 sprig curry leaves
1/2 inch ginger, chopped 

                                              

Method:

1. Mix the first 5 ingredients in a vessel and place in a pressure cooker with water. Cook for 20 minutes or 7 whistles.

2. Meanwhile, heat 1 teaspoon ghee in a pan, and roast the cashew till golden brown. Reserve it in a bowl. In the same pan, add some more ghee and season the next 4 ingredients. 

3. Open the pressure cooker when the pressure goes down. Stir in the seasoning. Gently mix, and serve hot with sambar and coconut chutney, or gothsu.

Note: 

The pongal should be runny when it is hot. If it is not, mix hot water as required and heat before serving.

Pongal can be made in the Instant Pot. (see below the IP version of the recipe)

Instant Pot Ven Pongal:

1. Turn the IP on saute mode.

2. Add 2 Tablespoons ghee and 1 teaspoon oil. Roast cashew nuts to golden brown. 

                                                               

3. Add peppercorn and cumin seeds. Saute until peppercorn swells up and crackles.

                                                                

4. Next, add ginger and curry leaves. Saute for a few seconds.

                                                               

5. Add 6-7 cups of water. Bring it to a boil. Add rice, mung dal, salt and asafoetida.

6. Check for salt. Cover the Instant Pot with the lid. Switch from saute mode to pressure cook mode. Wait for NPR to open the lid. 

7. Gently stir to mix everything before serving. Spoon a little ghee on top of the pongal while serving.

Arisi noi Uppma(Rice)

This is a typical South Indian food. People have it for breakfast or dinner.  I used to make it a certain way. When my mom came to live with me, she gave me some tips to make it taste better.  This is one of my all time favorite tiffin.  It can be served with chutney or kothsu. My husband and kids like to eat it with brown sugar.  My grandfather used to eat it with curd. 

Ingredients:

1 C raw rice, broken in blender, and sifted

1t toor dal + 1/4t black peppercorn, broken, and sifted

1/4t coriander seeds + 1/8 t methi seeds, powdered

mustard seeds, urad dal, red chili,and green chili,and curry leaves, for seasoning

asafoetida, a pinch 

1 T oil

1t fresh grated coconut(optional)

salt to taste

Method:

1. Heat oil in a large pan on medium heat.  Add ingredients for seasoning. 

2. Pour 5-6 cups of water in the pan and bring it to boil.  Add coconut and broken rice. Cover with a lid and lower the heat. When the rice is half cooked, add salt, toor dal mixture and asafoetida.  sprinkle water if required.  Let rice cook. Stir occasionaly. 

3. When rice is almost done, stir in the coriander powder. Mix gently. Add a little cococut oil.  When done, remove from heat and let stand for a few minutes.  Serve with  chutney.  

Tomato Brinj(Biriyani)

Ingredients:
1 C basmati rice
1 bay leaf
1 t cashew nuts
1 small onion, thinly sliced
2 medium tomatoes,chopped
1 green chili, slit
1/8 t turmeric powder
1/2 t chili powder
1/8 t garam masala
salt to taste
1 t chopped fresh celantro
1 T olive oil


To pound for masala:
1/2 inch cinammon
1 clove
1 cardamom
1/2 inch ginger, chopped
1 large clove garlic, chopped
1/2 t chopped fresh mint
1/4 t poppy seeds
1/4 t fennel(saunf)
1 green chili or as required

Method:
1. Pound the masala in a mortar or blender. Keep aside.
2. Wash and soak rice in water for 5 minutes.
3. Heat oil in a pan over medium heat.  Roast cashew. Add bay leaf and the masala.  Fry for 3 minutes.  Add chili and onion and saute for 3 minutes.  Add tomato, turmeric, chili powder and salt. Cook for 2 minutes.  Add celantro.
4. Drain rice and stir into the pan.  Add garam masala. 
5. Pour 2 cups of water. Check for salt and add if required.  Transfer everything to an electric rice cooker,or cover the pan with a lid, reduce heat and cook till rice is done.  Discard bay leaf and serve hot with raita.

Quick Pizza

Pizza is an all time favorite of my kids.  Going out for pizza every week is not economical. I found this easy pizza recipe on the back of  a pita bread bag.  Just before Hurricane Irene came upon us I was bored to cook and decided to try this pizza. It was easy to whip up and tasty too.

Ingredients:
1 bag(6) whole wheat pita round
1 jar of your favorite pasta sauce
1 C shredded mozzarella cheese
pizza seasonig(optional)
fresh basil, chiffonaded(optional)
Toppings of your choice:
tomato
pepper
onion
jalapeno
mushroom
olive

To build:
1. Preheat oven or toaster oven to 400.  Toast pita for 3 minutes on a pizza stone or aluminum foil.  Remove from the oven.
2. Place pita on a foil or baking sheet.  Spread pasta sauce on pita.  Sprinkle with cheese, and top with your favorite toppings.  Bake for 10 minutes or till cheese is melted and edges of pita are crisp. 

3. Sprinkle with pizza seasoning and fresh basil. Serve hot.

Coconut -Lime Banana Bread

It's been awhile since I baked anything.  I read this recipe in a vegan book.  Coconut oil in this recipe gives a nice flavor to the bread.

Ingredients:
2 C flour
1 t baking soda
1/2 t salt
1/2 C shredded coconut
11/2 C banana, mashed(3 medium)
1/2 C coconut,or safflower oil
1 C sugar
1 T vanilla extract
1/4 C plain yogurt
1 t apple cider vinegar
1 t lime zest

Method:
1. Preheat the oven to 350.  Lightly oil and dust the loaf pan.  Sift the flour, baking soda, and salt.  Add coconut and whisk it all together. Set aside.
2. In a medium bowl, blend the banana on low speed, changing to medium speed as the banana mashes more.  Add the oil, sugar, vanilla, yogurt, vinegar, and zest, and keep blending for 2 minutes, or until the mixture is uniform.
3. Reduce the speed to low and slowly add the flour mix.  If using a hand mix, stir in flour by hand.  Blend for 1 minute, or until the dough is blended but still chunky.  Do not overmix!  Transfer to the prepared baking pan.
4. Bake for 60 minutes for a standard loaf pan or 40 mintues for the mini loaves, or until a toothpick in the center comes out clean and the edges have pulled away from the pan.  Remove from the oven and let the pan sit  for 10 minutes before removing the bread and transferring it to a wire rack.

Warm the bread lightly in the toaster oven and spread a little butter before eating.

Variations:

Add 1/2 cup of walnuts.
Try using wheat flour and brown sugar.

Navarathna Cake

When I was talking to my sister-in-law last week, she was making this sweet.  She told me that the recipe called for 9 cups of ingredients, hence the name Navarathna.  With the festival season upon us, I asked her for the recipe and tried it out yesterday.  It was pretty easy to make. It is just like 7-Cup cake. 

Ingredients:
1 C cashew nuts

1 C almond,blanched
1 C freshly grated coconut
1 C milk
3 C sugar
2 C melted ghee

Method:
1. Process the first 3 ingredients to a paste in  a blender adding 1 cup milk little by little.  Keep aside.
2. Melt sugar in a heavy bottom pan with little water, on medium heat. Boil sugar till 1 string consistency. 
3. Add the nut paste, and keep stirring. Lowe the heat a little and continue stirring till the paste becomes thick.  Gradually add ghee with spoon.  When the mixture comes off the bottom without sticking, remove from heat and pour  evenly onto a greased tray. Cut into squares.  Allow it to cool before storing. 

This is a yummy dessert for kids.  Adults would love it too.  My husband who has a sweet tooth loved it.

Creamy Pasta Florentine

Friends who know me well know that Thursdays are pasta days in my house. You could say my daughter is obsessed with pasta. I usually make creamy pasta sauce with milk, cheese and butter.  I found this low fat version in The 30 Minute Vegan. I made some changes to the recipe and made it yesterday for lunch. Everyone loved it!

Ingredients:
12 ounces uncooked wheat pasta
11/2 T olive oil
1 yellow onion, thinly sliced
2 T minced garlic
2 C chopped assorted vegetables(broccoli,cauliflower,carrots, green pepper,and zucchini)
1 C coconut milk(little more if required)
3 T minced fresh basil
2 T minced fresh Italian parsley
1 T dried or minced fresh oregano
1 t salt, or to taste
1/2 t black pepper, or to taste
crushed red pepper(optional)
1/2 C grated mozzarella cheese

1. Bring a large pot of water to a boil over high heat. Add pasta and cook until the pasta is just tender.  Drain, rinse, and place in a large bowl.
2. While the pasta is cooking, heat oil in a large pan over medium-high heat.  Add onion and garlic, and cook for 3 minutes.  Add chopped vegetables, and saute till crunchy. 
3. Add coconut milk, lower the heat and cook for 5 minutes.
4. Add the remaining ingredients and mix well.  Add to pasta and gently mix well.  Serve warm with  salad,and garlic bread.

Notes:
You could add 8 cups of chopped spinach instead of vegetables.
The smaller shaped pastas(rotini, rigatoni, or elbows) work best.

Roasted Vegetble Pita

Once school starts I'll have to think of making lunch interesting for kids.  I came upon this pita sandwich in Low-Fat ways to cook Vegetarian and gave it a try. I've made roasted vegetable Panini. This is a new way to eat pita. It is simple and was easy to make.  My husband liked it.

Ingredients:
1 large Italian eggplant
1 T freshly chopped parsley(dried would work too)
2 T fresh lemon juice(more if needed)
1 t olive oil
1/4 t salt,or as required
1/4 t pepper
1 large clove, crushed
1 large red pepper
1/2 C drained cannellini beans(white)
1/2 t ground cumin
2 pita bread rounds(6-inch)
1/4 C plain low-fat yogurt
2 T chopped green onions
coarsely ground pepper

Method:
1. Pierce eggplant with a fork, and place on a baking sheet.  Broil 51/2 inches from heat 30 minutes or until very tender, turning frequently.  Let cool; peel and coarsely chop.
2. Combine eggplant, parsley,and the next 5 ingredients in a bowl. Stir well and set aside.
3. Cut red pepper in half lengthwise. Discard seeds and membranes. Place pepper, skin side up, on a foil-lined baking sheet. Flatten with palm of hand. Broil 3 inches from heat 10 minutes or until blackened and charred.  Place in a plastic bag and seal.  Let stand for 15 minutes.  Peel and discard skin, and cut pepper halves lengthwise into thin strips.
4. Combine beans and cumin in a bowl. Stir well.
5. Spread toasted pita with eggplant mixture. Top with red pepper, bean mixture, yogurt, and green onions.  Sprinkle with pepper.

Notes:

I found this very bland to my taste. So, I spiced it up with chopped green chili to the eggplant and crushed red pepper to the bean mixture.