Basic besan masala - Bombay chutney

Bombay chutney is a popular name for this basic masal for iddlis, dosas or chapathis/rotis. Different versions of this masal depends on the vegetables used. In this recipe, I have used vegetables like carrots and peas. Onions can be added, but recipe here is a 'no onion' version. It's a number one weight watcher's recipe. I think 'Kadapa' is another popular name for this dish.

Ingredients:

Vegetables - 1 cup (I used a cup of frozen mixed vegetables consisting of diced carrots, peas, corn, green beans and lime beans)

Besan flour - half cup

Water - 4 cups (depending on the consistency you prefer)

Green chillis - 4 (depends on how spicy you prefer)

Oil for seasoning - 1 tablespoon

Mustard seeds - 1 teaspoon

Urud dal - 1 tablespoon

Turmeric powder - half teaspoon

Asafoetida powder - a pinch

Curry leaves - a sprig

Salt as required

Lemon/Lime extract - 1 tablespoon

Coriander leaves - finely chopped

Method:

Heat oil in a kadai and add the mustard seeds, when it pops, add urud dal. When it turns golden, add the green chillis and vegetables and stir well.

Pour 2 cups water and add a little salt and curry leaves.

When the water starts bubbling, add turmeric powder and asafoetida powder.

Meanwhile, whisk the besan in remaining two cups water avoiding lumps.

When the vegetables are cooked add the besan water and keep stirring. 

You will notice the consistency thickening.

Adjust water until the masal thickens as well as the raw besan smell goes away.

After the content thickens, turn off heat and add lemon juice after 5 minutes and garnish with chopped coriander leaves before serving.

Goes well with iddlis, dosas and chapathi/rotis.

Other versions:

1. Sauté onions before adding the vegetables.

2. Sauté onions and a couple of chopped tomatoes before adding the vegetables. In that case, you don't have to add the lemon juice.

3. Just sauté the chopped tomatoes and add the vegetables. You don't have to add the tomatoes.

4. Substitute with red chilli powder for green chillis. But green chilli masal is much tastier.

5. You can make this masal with just 'Onion and tomato' or 'tomato' alone. You don't have to add any other vegetable.

Please share your versions of this recipe in the comment section.

Kelloggs cereal recall - consumer alert

Kellogg Co. is voluntarily recalling about 28 million boxes of Apple Jacks, Corn Pops, Froot Loops and Honey Smacks cereals, saying a "waxy" smell and flavor coming from the package liners could make people sick.

Please follow this link for more information. 

http://consumeralert.kelloggs.com/consumeralert.aspx?id=3870

Sorakkai thogayal / Bottle gourd chutney

The recipe for bottle gourd or dudhi/dhoodhi chutney is more or less the same as the chow chow chutney that I posted a few days ago.  As for the bottle gourd, the cooked vegetable is cooling, diuretic, sedative and anti bilious. Here is the recipe.

Ingredients: 

Bottle gourd - 1 large

(The different names for bottle gourd are  sorekayi, Sorakkai, Dudhi, Dhoodhi, opo)

Water - half cup

Asafoetida powder - a pinch

Tamarind - a pinch (if using concentrate, take a drop or two)

Salt as required

green chillis - 2 to 3 (adjust the number as per your taste)

Turmeric powder - a pinch

Urud dal - 2 tables spoons

Curry leaves - handful

Method:

Peel the bottle gourd skin and chop the vegetable into chunks. Discard big seeds.

alternatively, use the grater disc in the food processor.

In a saucepan, allow the grated vegetable to boil in half cup or three fourths cup water.

Add salt as it boils. Allow it to cook and turn off when the vegetable is cooked and all the water disappears.

Allow it to cool down.

Meanwhile, roast the urud dal with curry leaves in low heat using very little oil until the urud dal is golden color.

When the roasted dal cools down, reserve a few roasted dal and a couple of roasted curry leaves for garnish and grind the following using a mixer. Cooked vegetable, red chillis, turmeric powder, asafoetida powder, tamarind and the remaining roasted dal and curry leaves. Seasoning with mustard seeds is optional.

The thogayal/chutney is ready. Garnish with urud dal and curry leaves. Serve it with rice or dosa. You can also grind a bunch of coriander leaves if you are using this chutney for dosa. Also, adding a spoon of sugar while grinding enhances the taste. A mustard seeds seasoning can be done after it is ground.

Okra curry / Vendaikkai varuval/poriyal

Curry, varuval, poriyal or palya with okra- are different versions of the same recipe which involves roasting the vegetable. I prefer a non stick kadai for low fat cooking. Cooking with okra needs constant monitoring. I prefer using fresh okra rather than the frozen alternatives. Here's my recipe.

Ingredients:

Okra / vendaikkai / bendekkai - 2 lbs

Oil - 2 tablespoons

Mustard seeds - 1 teaspoon

Turmeric powder - quarter teaspoon

Salt as required

Asafoetida powder - one pinch

Red chilli powder - 1 teaspoon

Method:

Wash okra using a colander. Drain off water completely and keep it aside. The vegetable should be moist while using. Not wet.

Chop the okra discarding both ends. Don't worry about the slimy sticky stuff. 

Use only okra that cuts easlily / smoothly - avoid over grown ones - which is called muthhal. 

Heat oil in a heavy bottomed wide non stick kadai. Add mustard seeds. When it pops, add the vegetable and give a brisk stir.

Leave the vegetables in medium to low heat and stir very occasionally. Constant stirring will make the vegetable soggy.

After about 15 minutes add the salt, turmeric, red chilli powder and asafoetida. Give a quick stir and allow it to roast in medium heat for a minimum 10 to 15 minutes. Stir every 5 minutes. Avoid frequent stirring.

By now the vegetable should have cooked well. If the okra looks like as shown in the above picture, it is time to turn off the heat. 

Enjoy the roasted okra. Vendakkai varuval ready.

Garlic kichidi / Poondu kichidi

This is a fantastic recipe from my dear friend Priya. It is a wholesome meal rich in carb, protein and fiber. The last time I visited them, she did this amazing dish and we all loved it. The recipe as such is simple and a great recipe especially for growing kids. Budding cooks and working moms would cherish this recipe. If you have had a really heavy dinner, this would be the best dish for next day brunch or lunch. Here is the recipe.

Ingredients:

Basmathi rice - 1 cup

Split (yellow) moong dal - Three fourths cup

Water - 5 cups

Salt as required

Oil - 1 tablespoon

Ghee / clarified butter - 3 tablespoons

Vegetables - 2 cups (green peas, chopped carrots and 1 inch cut green beans together)

(you can also use frozen carrot peas)

Peeled garlic cloves - 7 to 8 (If using garlic in India, take only 4 cloves)

Red chillis - 2 to 3 (use more if you want more spicy)

Curry leaves - a sprig

Mustard seeds - 1 teaspoon

Urud dal - 1 tablespoon

Asafoetida powder - 1 pinch

Turmeric powder - half teaspoon

Method:

Wash basmathi rice and moong dal two to three times and pressure cook together with salt and 5 cups water. Make sure the content is mushy. 

Heat oil in a big kadai and add mustard seeds, when it pops, add the urud dal, when it turns light brown, add the garlic, curry leaves and red chillis and sauté for a minute and then add the cut vegetables.

Add 1 cup water, little salt and allow the content to boil. When it is boiling add turmeric powder and asafoetida powder.

Mean while, stir the cooked rice and dal and keep it aside.

When the vegetables are well cooked, add the cooked rice and dal and pour a cup of water.

Make sure the content is not too thick. Pour water if needed.

Mix well and add the ghee.

You can also garnish with ghee fried cashews.

Serve this with a spicy pickle. 

It is a wholesome meal with carb from rice, protein from the moong and fiber from vegetables. Of course a little fat from oil and ghee. A great dish for saturday brunch.

Simple delectable Tomato soup

My today's lunch menu was simple and delicious. Tomato soup and bread. A can of diced tomato, an onion and few spices can be turned into one delectable delight - 'tomato soup' that is simple, homemade and fresh. Most of the tomato soup recipes are similar. The spices/herbs we add to it  makes all the difference. This recipe with Indian spices and herbs, is so simple and easy to prepare. Here's the recipe.

Ingredients:

Diced tomato - 1 can (28 oz)

(or use 5 to 6 large, not so sour tomatoes)

Red onion - 1 medium

Bay leaves - 3

Garlic cloves - 3

Water - 2 cups

Butter - 1 teaspoon

Turmeric powder - a pinch

Asafoetida powder - a pinch

Cumin powder - half teaspoon

Dhania powder - half teaspoon

Red chilli powder - half teaspoon (optional)

Crushed peppercorn - quarter teaspoon

Salt as required

Butter and cilantro(coriander leaves) for garnish

Method:

Chop the onions and dice the tomatoes.

Heat a teaspoon of butter in a kadai and add the bay leaves, garlic and chopped onions.

When the onions turn light brown, add the tomatoes and pour water. 

Cook covered for 15 minutes or pressure cook for 2 whistles.

When it cools down, fish out the bay leaves and grind the content.

Allow the ground content to boil in low heat.

Add the turmeric, asafoetida, red chilli, dhania and cumin powders, crushed peppercorn and salt. Mix well. You can omit red chilli powder if you do not wish to have a spicy soup.

Allow it to boil for another 5 minutes in low heat. Stir occasionally.

The soup is ready. Enjoy the soup garnished with a dash of butter and 2 sprigs of cilantro.


If the tomato is too sour, adding cooked carrot pulp (cooked and mashed carrots) will beat the sourness in the the soup and will enhance the flavor as well.


TIPS: 

1. If you do not want the tomato seeds or the peels in the soup, strain the ground content and allow it to boil. If you use peeled diced tomato can, this procedure won't be necessary.

2. If you use the peeled diced tomato can, you can add a handful of split moong dal or masoor dal before cooking the tomato. In that case, add a little more water. This will boost the protein and also will make the soup filling.

3. If you are following the straining method, you can add a cup of cooked split moong dal or masoor dal for a protein boost after the tomato is ground and strained.


4. Blanch the tomatoes first and then use it. This way, you don't have to strain the pulp.

5. Soup with bread, croutons and/or soup sticks make it more appetizing. 

Chayote chutney / Chow chow thogayal

The chayote or chow chow (as we call it), is a pear shaped squash, that can be used to prepare kootu, sambar, palya(curry or salad), raitha. For the first time, my kitchen has seen this versatile vegetable in the form of thogayal or othewise chutney. We loved this healthy chutney with rice. I had prepared a spicy dry okra curry to go with it. Though the dinner menu was simple, it was a feast. I used my Cuisinart 11 cup food processor to grate the vegetable. This 'no onion, no coconut' chutney will go well for dosa too. Here is the recipe.

Ingredients: 

Big chayote/chow chow - 3

Water - half cup

Asafoetida powder - a pinch

Tamarind - a pinch (if using concentrate, take a drop or two)

Salt as required

Dry red chillis - 3 or 4 count

Turmeric powder - a pinch

Urud dal - 2 tables spoons

Curry leaves - handful

Method:

Peel the chayote skin and chop the vegetable into chunks avoiding the seed in the center.

Using the grater disc in the food processor, grate the chayote chunks.

In a saucepan, allow the grated vegetable to boil in half cup or three fourths cup water.

Add salt as it boils. Allow it to cook and turn off when the choyote is cooked and all the water disappears.

Allow it to cool down.

Meanwhile, roast the urud dal with curry leaves in low heat using very little oil until the urud dal is golden color.

When the roasted dal cools down, reserve a few roasted dal and a couple of roasted curry leaves for garnish and grind the following using a mixer. Cooked vegetable, red chillis, turmeric powder, asafoetida powder, tamarind and the remaining roasted dal and curry leaves. Seasoning with mustard seeds is optional.

The thogayal/chutney is ready. Garnish with urud dal and curry leaves. Serve it with rice or dosa. 

I used CUISINART CUSTOM PRO 11 CUP FOOD PROCESSOR, that I got from Macy's. It is also available in Amazon. My best kitchen companion or grating, chopping and grinding. 

This is my entry to 'My food find event' hosted by Srimathi of Few minute wonders.

Seven myths about veggies

Found an article about myths about vegetables in Yahoo. Here's the link. Quite interesting....