Friday, March 30, 2012

Tomato Dal/Tomato Pappu

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Tomato dal or pappu has always been a favorite in my house.The flavors are enhanced when cooked in an earthen pot and in a wood burning stove.I usually cook the plain dal to a thick consistency and refrigerate ahead of time for these kind of dal preparations.A good source of protein,dals are an absolute comfort food be it with rotis or hot steaming rice.

Ingredients - Serves 3
1 medium onion - chopped finely
1 cup cooked toor dal - thick consistency
1-1.5 inch ginger finely chopped
2 tsp sadaf garlic powder(+/- as per taste)
1.5 tbsp oil
Quarter tsp turmeric powder
Salt as per taste
Grind to Puree
1 vine ripe tomato
2-3 hot serrano peppers
Half tsp mustard and cumin seeds
2 sprigs fresh curry leaves
3 tbsp chopped cilantro leaves
Few dry red chillies and splash of hing
1 tbsp oil

Heat oil in a pan add onions,ginger and salt.When the onions turn translucent add the tomato puree,turmeric powder,garlic powder and cook for a few minutes.Add the cooked dal and stir to blend well.In another vessel heat oil add mustard and cumin seeds,when they splutter add red chillies,hing,curry leaves and cilantro leaves.Pour it over the dal.Enjoy it with a dollop of ghee and hot steamed rice.

Tuesday, March 20, 2012

Cabbage Potato Stir Fry

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As a child my fav side was always something with potatoes.This was definetly one of my most favorite side dishes that my mom used to make for dinner to go along with chapatis or phulkas.I love them with yogurt or rasam rice too.You can add some green peas to the stir fry if you did like.

Ingredients - Serves 3
3 cups chopped cabbage
1 potato cut in cubes-can use already cooked potato
1 tomato finely chopped
1 onion chopped
3 serrano green chillies finely chopped(+/- as per the heat)
1/2 tbsp chopped ginger
1/2 tbsp chopped garlic
Coriander and chilli powder per taste
2 tbsp chopped cilantro
1 sprig curry leaves
1 tsp garam masala
1/4 tsp fennel seeds
1/4 tsp turmeric powder
1/2 tsp cumin seeds
Salt as per taste
3 tbsp oil

Heat oil in a pan add cumin,fennel seeds then add chopped ginger,garlic and green chilli.Follow with onions,potato,curry leaves,salt and stir for a few minutes and cover cook on low flame till the potato cooks through,sprinkle water as needed.Add the spices stir to blend well then add the finely chopped tomato and stir cook till a nice gravy forms.Add the chopped cabbage,cilantro and stir to blend well.Cover cook for a few minutes till the cabbage is done cooking and blends well with the potato.Squeeze some lemon juice if preferred.Enjoy as a side or as a stuffing for a wrap or sandwich.

If using cooked potatoes(make sure they are not mushy) add them before the cabbage.

Wednesday, March 14, 2012

White Pumpkin Raita/Poosanikai Pachadi

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This is a simple and easy pachadi or raita that can be made with ease...I made the raita with white pumpkin which is a nutritious and refreshing vegetable.They can be found at Indian-Asian grocery stores.This raita is a perfect accompaniment to parathas-stuffed flat breads or any kind of variety rice and biryanis.

3 cups peeled and chopped white pumpkin
Plain yogurt per taste
Salt as per taste

1/2 tsp mustard and cumin seeds each
3 hot chillies(+/- as per taste)
1/4 cup finely chopped onions
2 tbsp finely shredded coconut-optional
1 sprig curry leaves
2 sprigs coriander leaves finely chopped
Few dashes of asafoetida/hing
2 tbsp oil

In a vessel add the chopped pumpkin,1/4 cup water,salt and bring it to a boil making sure not to over cook it.Set it aside to cool.In a pan heat oil add mustard and cumin seeds,when they splutter add chillies,curry leaves stir for a few seconds then add the chopped onions.When the onions turn translucent
add the coconut,hing,chopped coriander leaves and pour it over the pumpkin.When it cools add yogurt and mix to blend well.

Saturday, March 10, 2012

Spinach and Mushroom Quesadillas

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Cheese Cheese and more Cheese is what makes quesadillas simply irresistible.They are one of my favorites.Here I have added my favorite vegetables spinach and mushrooms.Whole wheat tortillas can be substituted for a healthier version and the amount of cheese altered to taste.Either way they are easy to make and are real comfort food.

6 Flour tortillas
Fresh baby spinach-washed and dried
15 Small fresh mushrooms
1 Package part skim/regular shredded mozzarella cheese
Salt as per taste

Heat oil in a pan and stir the mushroom till wilted adding few pinches of salt and set aside to cool.Preheat the oven to 350*F and slightly toast the tortillas.
Spread two fistfuls of cheese,top with mushrooms and spinach and then add more fistfuls of cheese.Cover with an another tortilla or just fold them in half by reducing the fillers.Repeat the process for the other sets.
Bake in the preheated oven or cook it on stove top applying oil or butter till the cheese melts.Using a pizza cutter cut the quesadillas into wedges. Enjoy hot!!!

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