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Sunday, October 30, 2016

Kohlrabi Daikon Slaw with Bits of Dates and Sunflower Seeds

Kohlrabi Daikon Slaw with Bits of Dates and Sunflower Seeds


I think the title sums up this dish well, nothing more to write...

Julienne some kohlrabi, Daikon radish, carrots, and thinly slice some red onions. Toss together with a quick homemade dressing and serve fresh.

Of late, I am addicted to the chopped dates rolled in oat flour - my mum-in-law gave me a giant 4 pound container of it. I've been making Date-tamarind chutney for Bhel puri with it, adding it to oatmeal and salads... it's been fun to try and use these sweet treats in different dishes.

Thanks to heavy rainfall, my Kale is still doing fine in the home garden; the onions have sprung up with these lovely shoots, reminding me of Spring when it is just mid-Autumn. Some Lemon drop chilies are still hanging on to the plant as well.

lemondrop chilies


Ingredients
2.5 to 3 cups of julienned veggies - Daikon, Kohlrabi, Carrots, Onions
(Optional: Thinly slice one lemon drop chili and add it as garnish if the eater is up for it)
¼ to ⅓ cup chopped dates (rolled in oat flour)
¼ cup roasted seasoned sunflower seeds

Dressing:
2 Tbsp thick plain Greek yogurt
1 Tbsp Apple Cider Vinegar
1 tsp Braggs Liquid Aminos
1 tsp Franks Red Hot Sauce
1 tsp Dijon mustard

Garnish:
Baby kale leaves
thinly sliced lemon drop chilies
chopped spring onions

Whisk or blend the dressing ingredients, toss in with the slaw and serve garnished.

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Sunday, October 16, 2016

Stuffed Ridge Gourd Curry

Stuffed Ridge Gourd Curry


Ridge gourd looks rather unappealing and a bit spiky, like cactus, but is one of my favorites in the cucumber family. Not for its inherent flavor or properties, but for its skin/peel. Ridge Gourd Peel Chutney is incredibly delicious, perfect for stirring into a bowl of steaming brown basmati rice with a spot of ghee and enjoying the simple earthy goodness.


Stuffed Ridge Gourd Curry


This time, while the peel still got made into chutney, the innards/flesh got made into something a bit more exotic than my usual koottu, which is a south Indian lentils-based coconut-cumin sauce.

Simply slit and stuff 2-inch pieces of peeled ridge gourd with spice paste, much like Stuffed Eggplant curry. Then cook in a favorite gravy/sauce.

Serve warm with rotis, naans, parathas, or cooked millet.

Stuffed Ridge Gourd Curry



Ingredients
About 6 2-inch pieces of peeled and slit ridge gourd, ready for stuffing
1 Tbsp vegetable oil

For the Spice paste:
2 Tbsp tomato paste
1 Tbsp vegetable oil
1 teaspoon garam masala powder
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon brown sugar
salt to taste

For the curry sauce:
¼ cup vegetable stock
¼ cup mirepoix - finely chopped celery, onions, garlic
1 or 2 Anaheim peppers, sliced thin
½ medium onion sliced thin
remainder of the spice paste after slitting and stuffing
salt to taste

Preparation

  1. Stir the spice paste well and keep handy for stuffing
  2. Slit the ridge gourd pieces just enough so they are intact at one end and can be parted at the other to stuff with the spice paste
  3. Stuff the ridge gourd pieces and keep handy
  4. Heat oil in a pan and add the sliced onions and Anaheim peppers, plus the mirepoix and the remaining spice paste from stuffing; saute till aromatic
  5. Gently arrange the stuffed ridge gourd pieces in the pan, add the vegetable stock (and water as needed), cover and cook undisturbed on medium low heat; turn the ridge gourd pieces periodically to cook all sides evenly
  6. Finish cooking uncovered till the ridge gourd is soft and cooked through and flavorful
  7. Garnish with chopped cilantro and serve warm with naan or paratha





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Sunday, October 09, 2016

Kohlrabi and Green Papaya Thoran

Kohlrabi  recipe and Green Papaya Thoran


Thoran is typically just a dry dish made using coconut and green chilies that are ground up and stir-fried with steamed veggies, topped with tempering of mustard seeds and curry leaves. Many of the vegetarian South Indian recipes here are based on this basic thoran.

Green Papaya and Kohlrabi don't have the same texture but they go well together when cooked, especially in this simple form.

Ingredients
4 cups finely diced green papaya and kohlrabi, peeled first
¼ cup dry grated coconut
3 green chilies, coarsely chopped
½ tsp black mustard seeds
¼ tsp cumin seeds
4 to 6 curry leaves (Murraya Koenigii) torn to small bits
1 Tablespoon vegetable oil

Preparation

  1. Cook the kohlrabi + green papaya with enough water and salt till it is cooked through but not mushy, and no excess water remains (drain if needed)
  2. Meanwhile, combine the green chilies and coconut in a blender and grind to a fine powdery paste
  3. Tempering: Heat the tablespoon of oil in a small pan, when shimmering add the mustard seeds, when they pop add the cumin seeds and torn curry leaves, turn off heat and keep handy
  4. When the veggies are cooked through and dry, stir in the coconut+chilies, then top with the tempering
  5. Stir well and serve as a side with brown rice or even flax-and-whole-wheat roti

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Thursday, October 06, 2016

Lab-Lab Beans aka Hyacinth Beans Chundal



Lab-Lab Beans aka Hyacinth Beans Chundal sundal navarathri



Chundal ('ch' as in chair, not choir) is a specialty around Navarathri time - the nine nights, ten days long Indian festival going on right now. Each of the nine evenings, a different chundal is on the menu along with a sweet dish.

Almost all beans and pulses and lentils are fair game for making this style of chundal, referred to as sundal by most Tamilians. Black chickpeas, green chickpeas, chickpeas, dried peas,  kidney beans, white navy beans, black turtle beans, black-eyed peas, as well as the top favorite Lab-lab beans aka hyacinth beans aka mochakottai.

Soak the dried lab-lab beans overnight. Drain and pressure cook with salt till cooked but not mushy. This is the tricky part as lab-lab beans is pretty tough to cook quickly. Sometimes, I've had to pressure cook it twice to get the right consistency - firm to the touch and holding shape, but soft melt-in-the-mouth texture when eaten.

Fairly quick and easy to make, with the main flavoring coming from tempering*, plus grated ginger and green chilies, this is a low-fat protein-rich snack that kids enjoy at home.

*Tempering: Heat 1 tablespoon of vegetable oil, add a teaspoon of urad dal; when it turns golden brown, add mustard seeds; when they pop, add some cumin seeds, torn curry leaves, grated ginger and finely sliced green chilies. Add in the cooked lab-lab beans, adjust salt to taste and serve warm. Optionally, fresh grated coconut can be stirred in as well.


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Tuesday, October 04, 2016

Sprouted Whole Green Mung Bean Salad

Sprouted Whole Green Mung Bean Salad Sprouted fenugreek


Sprouted lentils and beans come about often in my kitchen. At least once a week, a batch of it will be sprouting (unless I get lazy and skip a few weeks, of course), ready to be sprinkled on salads and wraps.

Adding a handful of fenugreek seeds along with lentils or beans to sprout is one of my favorites. Sprouted fenugreek brings a good amount of fiber, iron, and fantastic quality protein.

Of course, there is always the risk of harmful bacteria like salmonella and E.coli if the sprouts are not treated with care, but, the method I've been using so far seems to work all right.

Sprouted Whole Green Mung Bean Salad Sprouted fenugreek


In a glass jar, soak the moong beans and fenugreek seeds in water overnight. Drain and rinse, with as little touch by hands as possible. Place a piece of clean cheese cloth or netting on the mouth of the jar, and screw the jar ring in place. Allow to sit undisturbed in a cool dry place for 2 days, making sure to rinse and drain at least once a day to keep it moist and cool. No handling needed.


Once the sprouts are as mature as you prefer, simply drain well and refrigerate for daily use. I make it into this favorite salad right away and store the salad in the fridge. This makes a fantastic filler for wraps and pita pockets.


Sprouted Whole Green Mung Bean Salad Sprouted fenugreek


Ingredients
¼ cup finely diced cucumber
¼ cup finely diced onions
¼ cup finely diced raw mango
¼ cup finely diced colorful red/yellow/orange bell peppers
¼ cup finely diced firm tomatoes
¼ cup chopped fresh baby spinach leaves
¼ cup finely chopped clean, fresh coriander leaves aka cilantro
2 medium green chilies, chopped finely (optional)
2 cups loosely packed mung bean and fenugreek sprouts
4 Tablespoons lemon juice
1 Tablespoon apple cider vinegar
1 Tablespoon olive oil
Salt to taste

Stir well and enjoy!




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