Curry Leaf Kuzhambu

Curry Leaf, known as Karuveppelai in Tamil, is ubiquitous in south Indian dishes either as garnish or as part of spice paste or even on its own in Curry Leaf Chutney.

Kuzhambu/Kozhambu is a south Indian thick and spicy stew served with rice. While Sambar typically has cooked mashed toor dal and vegetables in it to add some body and protein, Kozhambu is typically made when dal and seasonal vegetables are not handy, relying mostly on herbs and such for a bold flavor - garlic (Poondu Kozhambu), ginger (Inju Kozhambu), Molagu Kozhambu (Black pepper Kozhambu), Curry leaves as in this Curry Leaf Kozhambu...

I add vegetables to some of the kozhambu I make, but is usually optional... sometimes even some lentils like the Pottu Kadalai Kozhambu or Paruppu Urundai Kozhambu.

And this Curry Leaf Kozhambu features cauliflower, but can be omitted, or substituted with any other favorite vegetable.

Asafoetida is a staple in most south Indian kitchens, a pinch here with tempering, a pinch there in the simmering pot... a small jar of it lasts quite a while in my kitchen, thanks to its strong aroma and taste.

Ingredients
For the Curry Leaf Paste:
1 cup fresh curry leaves, chopped coarsely
1 Tbsp whole black pepper
2 to 4 dry red chilies (fewer if preferred)
1 Tbsp freshly grated ginger (optional)
4 Tbsp dry grated (unsweetened) coconut

For the kuzhambu:
1 cup Cauliflower florets
½ medium onion, finely chopped
1 tsp tamarind paste (I like Tamicon™ paste)
Cornstarch or rice flour for thickening
salt to taste
6 cups of water

Tempering: 1 Tbsp oil, ½ tsp asafoetida powder, 1 tsp mustard seeds, 1 tsp chana dal, 1 tsp urad dal

Preparation

1. Combine the curry leaf paste ingredients together, grind to a smooth paste, set aside
2. Tempering: Heat the oil in a large enough pot for making the kuzhambu, add the chana dal, then urad dal and when they turn golden brown, add the mustard seeds, and when they pop, add the asafoetida
3. At this point, can reserve some of this tempering for garnish or simply proceed with the kuzhambu
4. Add the onions, sautée till translucent, then add the kuzhambu ingredients, (except cornstarch or rice flour), cover and simmer till it is reduced in volume by one-third
5. Add the curry leaf paste, adjust salt to taste and simmer about 5 minutes longer
6. Thicken: mix a teaspoon of cornstarch or rice flour in cold water, add to the simmering kuzhambu, stirring constantly to thicken

Bittergourd Sambar

Sambar is a south Indian stew-like dish typically eaten with hot rice.

Sambar can be made with any seasonal vegetable, any combination of them, although my mom would probably dislike certain combination of vegetables - like ash gourd and bitter gourd together, or for that matter pearl onion and cranberries that I like to make on and off during Fall/Winter.

Sambar Powder is the spice mix that flavors this dish. And practically every south Indian family has its own version of the best sambar powder formula which is probably tweaked a bit down the generations. For instance, my mom's traditional sambar powder recipe is a bit different from mine and yet they use pretty much the same base ingredients.



The sambar powder can be made ahead of time in a larger quantity and stored in air tight container much like any other spice powders. Typically, just a couple of tablespoons of the powder is all it takes to make a pot of sambar. Simply dry roast the ingredients till aromatic, allow to cool a bit, grind to smooth powder, and store.

Indian bitter gourd or Chinese Foo Gwa have a distinct bitterness that can be an acquired taste, but has well-documented health benefits. Thanks to my mom making bittergourd sambar and pachadi and deep-fried and pan-fried poduthuval when I was little, I ended up liking it a lot when I "grew up", despite turning up my nose on it then.

Tempering is an integral part of many south Indian dishes, my mother wouldn't dream of serving sambar without it, but, can be omitted here if preferred. Certain dishes start with the tempering first and get layered flavors built as the dish progresses, whereas certain dishes have the tempering as garnish added right at the end when the dish is ready to be served. I prefer adding tempering at the end for sambar, but start off with tempering for poduthuvals and curries.

Ingredients

Sambar Powder spices (this is a slightly non-traditional mix):
1 cup coriander seeds
½ cup dry red chilies(up to 1 cup if preferred fiery and red)
½ cup chana dal
¾ cup toor dal
½ cup fenugreek seeds
2 Tbsp whole black pepper
2 2" piece of chinese/indian cinnamon bark
2-4 dry bay leaves
1 tsp poppy seeds
½ cup dry roasted curry leaves (optional)

For the Sambar:
1 tsp tamarind concentrate (I like Tamicon™ is rich, thick and dark)
6 cups of water
1 large bitter melon, chopped (I like Foo Gwa from Asian stores)
1 large carrot, chopped
1 medium onion, chopped
2 to 3 Tbsp Sambar powder
1 Tbsp brown sugar
salt to taste
1 cup cooked mashed toor dal
Cilantro leaves for garnish

Tempering: 1 Tbsp oil, 1 tsp mustard seeds, 1 tsp urad dal, 3 or 4 fresh curry leaves

Preparation

1. Tempering: Heat oil in a small pan, add urad dal and allow it to turn a mild golden brown, add the mustard seeds and let them pop; cover with a perforated lid if preferred as the mustard seeds will spatter all over when they pop; add the fresh curry leaves, remove from heat and keep aside
2. Combine the sambar ingredients, all except cooked toor dal, cover and simmer till vegetables are cooked but not mushy; stir in the cooked mashed toor dal, adjust salt to taste and simmer for about 5 minutes more over medium low heat
3. Garnish with fresh cilantro leaves and the tempering

Wilted Spinach Sandwich, Cabbage Paruppusili, Spicy Chicken

While the combination of Wilted Spinach Sandwich, Cabbage Paruppusili, and Spicy Chicken probably sounds odd, the meal was anything but.

Sometimes leftovers make a wonderful dinner platter. Small amounts of Cabbage Paruppusili and Spicy Chicken chunks in tomato-based gravy leftover from a weekend lunch made a simple yet filling meal that night, with a quick sandwich to round it out.

Wilted Spinach Sandwich

1. Wilt some baby spinach in olive oil, splash some pomegranate red wine vinegar off heat, toss in some feta and capers, allow to marinate till ready to serve.
2. With kids around, String Cheese (Mozzarella sticks) is always handy. I like to cut up the string cheese into smaller chunks and microwave them for about 30 - 35 seconds (depending on the microwave power level) so it melts an stars browning at the edges. Makes a perfect cheese layer for sandwiches. (can use any favorite cheese or leave it out)
3. When ready, toast the bread slices, squeeze out excess liquid from the marinated spinach, add the melted cheese, serve right away

Cabbage Paruppusili: The recipe is the same as any other paruppusili like Green Beans Paruppusili - substitute cabbage for green beans.

Spicy Chicken:

1. Make a paste of onions, tomatoes, garlic, ginger, dry red chilies
2. Pre-heat the oven to 400°F
3. Marinate the chicken chunks in the masala paste for about 10 minutes (longer if desired)
4. Combine the chicken chunks and the masala paste, some salt, brown sugar, and some Frank's Red Hot™ sauce and bake in 400°F oven for about 25 minutes or until chicken is cooked through

Rolled Bread Sandwiches

Sandwiches are sandwiches. Two pieces of bread with something in-between. While thinking of a way to make a simple meal more attractive, these rolled bread sandwiches came about.

Any favorite sandwich fillings/fixings would work, as long as it is cohesive and not too soggy. These rolled sandwiches here use feta, sun-dried tomatoes, pepperoncini, red onions and some Monterey Jack cheese to hold them together. Any other favorite cheese that melts well would be fine - Colby Jack, Mozzarella, even Cheddar.

The sandwiches are served with hot gumbo.

Preparation

1. Cut out the crust from two slices of bread; slightly overlap one edge and roll the bread slices out with a rolling pin to make a larger flatter bread piece
2. Place some Monterey Jack along the short edges and toast in the toaster oven till cheese just starts to melt
3. Remove from the toaster oven, pile some filling on one end, roll as tight as possible, letting the melted Monterey Jack cheese seal the roll
4. Toast in the toaster oven till desired brownness on the outside

Sweet Potato and Red Cabbage Croquettes

Some dishes just come into existence out of the need to use up small bits of remaining vegetables. Half a sweet potato and a small wedge of red cabbage came together for these surprisingly interesting croquettes. Some were deep-fried unbreaded, and some were breaded and pan-fried.

The croquettes, along with pan-fried polenta cakes and lightly steamed broccoli, made quite a filling dinner.

Ingredients
½ large sweet potato
½ to ¾ cup finely chopped red cabbage
2 to 3 high fiber whole wheat bread slices
1 tsp Cajun seasoning salt (more to taste)
½ tsp cumin powder (optional)
½ tsp coriander powder (optional)

Canola or vegetable oil for frying

Preparation

1. Microwave/Steam the sweet potato till soft, drain and pat dry; mash it along with the rest of the ingredients, adding enough bread to be able to shape the dough; shape into small logs
2. Heat a tablespoon of oil in a grill-pan over medium-high heat, place the shaped logs, allow to brown, turn around and brown all sides; if breadcrumbs are handy, bread the logs before shallow pan-frying
   
3. Alternately, deep fry

Sweet Potato and Green Apple with Marshmallows

Sweet Potatoes or Yams along with slightly tart green apples, dusted with some brown sugar, cinnamon and nutmeg, baked till done, dotted with marshmallows at the end so it turns gooey, hot off the oven, is certainly a late fall treat I don't make often.

While not my favorite, this casserole is certainly a nice addition to Thanksgiving or Christmas menu. I prefer the white marshmallows, but, kids liked the pastel colored ones which is what I used in this recipe.

I par-cook the yams/sweet potatoes in the microwave first to cut down on baking time.

Ingredients
1 large Sweet Potatoes or Yam, sliced
1 large Green Apples, sliced
1 tsp Pumpkin Pie Spice Mix -or- ½ tsp each ground cinnamon, ginger, nutmeg
¼ cup brown sugar (more if preferred)
½ cup mini marshmallows
a few Tbsp evaporated milk (optional)

Preparation

1. Pre-heat the oven to 350°F
2. Arrange the yams or sweet potato slices in a 9-inch baking dish, add about ¼ cup of water, cover and microwave till par-cooked, drain excess water
3. Add the apple slices, spices, brown sugar, and some evaporated milk, stir well, pack down firmly and bake in a 350°F oven for about 30-35 minutes, checking for doneness/charring
4. Dot with marshmallows and place under broiler for a minute or so till gooey, remove from heat, allow to sit for a few minutes, and serve warm