Home-garden New Potatoes Curry (Instant Pot)

 

Potatoes and onions have become quite the staple in today's cuisine that the market is flooded with them throughout the year. And yet, there is something satisfying about growing a few in the backyard as they are easy, no-fuss plants that manage to survive despite my neglect.

Potato plant's flowers are rather unassuming yet sprightly when in bloom. 

 

Baby potatoes are fun to dig up and use, as long as they are not green.

A growing potato with its multiple arms and tentacles seems quite alien and spooky, if I let my imagination run a bit wild. When the plant has withered and died back, it is with a mix of sadness and anticipation that I dig up the adult potatoes.

Anyway, back to the Instant Pot Potato Curry. Simply peel the potatoes. I like to scoop out or drill a hole and stuff the potato with the masala paste for added flavor. Dump the stuffed potatoes, tomato sauce, favorite curry spices, plus about a cup of water into the instant pot. Pressure cook for about 12 minutes till potatoes are fork tender. Natural release after about 10 minutes. Then set it to saut/simmer mode and allow the gravy to thicken per taste. Adjust flavors. I use Garam masala paste or powder usually, with a touch of  Madras curry powder and brown sugar.

Amaranth Greens Rutabaga Beets Chard Spicy Ethiopian-Spiced Curry

A giant bunch of Amaranth greens hopped into my tote bag, all by itself, wanting to go home with me, imagining all the wonderful dishes it can become.

And so, couple of dollars gleefully jumped out of my pocket and nestled in the lady's palm at the farm stand while the amaranth leaves settled into my already brimming tote.

One dish is not enough to relish, and showcase, this amazing amaranth greens. High in dietary fiber with chockful of goodness like vitamin B6, folate, iron, manganese, calcium, plus cholesterol-lowering tendency and antihyperglycemic activity, I only wish it was available in the supermarkets on a regular basis instead of just the local farmers markets on and off. Most Amaranthus species are annual weeds, short-lived, and not all species are cultivated for the greens, so, understandably, they are not available year-round here. Amaranth seeds are one of my favorites as well, to boost salads and make kedgeree/kichri/porridge.

Known as Thotta Keerai or Thandu Keerai in Tamil, I remember my mom buying bundles of greens from a vendor who also knew which greens can address the heating/cooling of the body as needed, based on Ayurvedic principles. The thick but tender stems of amaranth greens remind me of tender asparagus. This is quite a staple as far as greens go in south Indian cuisine.

Some rainbow chard were ready to be clipped and used from the home garden.

I had some beets and rutabaga from the farmers market from last week. It seemed like a good combination for a spicy curry with a blend of South Indian and Ethiopian flavors. Ever since Ethiopian spice-mixes like Berbere, Mekelesha and Mitmita became readily available, much like the Indian spice-mixes such as Madras curry powder and Garam masala powder and Sambar powder, I have been adding them to my favorite Indian recipes. Fusion cuisine being my passion, finding equivalent substitutions from various cuisines to mix and match the flavors has been a wonderful obsession.

Nothing much to it, except for the curry paste which is non-traditional one I made up on a whim. and, managed to jot down the ingredients this time to share.

Ingredients:
For the spice paste:
1 Tbsp chana dal, lightly toasted
½ Tbsp urad dal, lightly toasted
3 to 4 dry red chilies
3 Tbsp sun-dried tomatoes for the intense flavor(or, use tomato paste)
1 Tbsp tamarind paste (sold as Sour Soup base mix in Asian stores)
2 Tbsp coriander powder
1 Tbsp cumin powder
2 Tbsp Berbere powder (Ethiopian spice mix)
1 Tbsp Mekelesha powder (Ethiopian spice mix)
1 Tbsp minced garlic
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Veggies:
2 cups chopped amaranth leaves
1 medium rutabaga diced
1 medium beetroot diced
8 or so rainbow chard, chopped
¼ cup diced onions
_____
1 Tbsp peanut oil
½ tsp turmeric powder
1 Tbsp brown sugar
salt to taste

Preparation

1. Spice paste: Combine the spice paste ingredients with a splash of water and grind to a fine paste in a blender or food processor, keep handy
2. Heat oil in a pan, add the veggies, turmeric powder, a pinch of salt and sauté
3. Add the spice paste and sauté some more
4. When onions turn translucent, add the amaranth leaves, just enough water to cook the veggies, cover and simmer gently, adding a splash of water as needed till veggies are fully cooked but not mushy, and the gravy thickens to make the curry
5. Serve warm with roti or naan or plain basmati rice

Fire-roasted Eggplant Gothsu

Gothsu  (Gojju) is a fairly common tamarind-based fire-roasted eggplant dish in south India. As always, there is a general principle on what ingredients to be added in what proportion, but is always adjusted to each family's tastes. Some prefer a sprinkling of brown sugar to bring out the flavors  and add a mild sweetness, while others frown upon brown sugar in any of the spicy tamarind-based sambar and gothsu and other curries.

Fusion cuisine being my specialty, this dish did not confine itself to the bounds of traditional south Indian formula based on sambar powder.

Instead, Mekelesha and Mitmita spice powders from Ethiopia brought in that warmth and spiciness that gothsu is relished for.

It is rather fun to char the eggplant over open flame in my gas stove. For a blend of flavors, I went with fire-roasting some red and yellow bell peppers and pan-roasting cherry tomatoes for the recipe.

Ingredients
2 long Ichiban or Neon eggplant
1 red bell pepper
1 yellow bell pepper
10 cherry tomatoes
1 medium yellow onion, finely diced
1 Tbsp finely grated ginger
2 Tbsp coconut oil
2 Tbsp tamarind concentrate
1 Tbsp brown sugar
1 Tbsp Mekelesha spice powder
1 tsp Mitmita spice powder
½ tsp turmeric powder
salt to taste

Preparation

1. Fire roast the eggplant, bell peppers, and roast the tomatoes in the oven or pan; allow to cool a little and dice finely
2. Heat the oil in a pan, add the onions, ginger, a pinch of salt, and turmeric powder; sauté
3. When onions are translucent, add the roasted veggies, tamarind, spice powders and brown sugar, stir to combine; add a splash of water as needed, cover, and allow to simmer till flavors meld
4. Taste and adjust flavors; garnish with scallions and cilantro
5. Serve warm with basmati rice or naan or roti

Salmon Curry Indian-Style with Coconut Cream

The very last fillet of salmon, caught by the other adult in Alaska, emphatically insisted on being served as a sublime Indian-style curry full of ambrosial flavor and heady aroma.

Curries, I can make on autopilot. Call it conditioning, call it instinct, call it self-possession... but, it seems rather unlikely to find myself bungling curries. They are the most flexible and tractable of Indian dishes with no single carved-in-stone recipe to befoul, and therefore quite forgiving when I take liberties with the tried-and-tested.

One could simply toss the chopped salmon chunks into the simmering gravy and all will be fine. But, the extra effort that adds a touch of discernible difference is to cook the salmon first on a hot cast iron skillet after gently rubbing with garam masala powder, salt, splashing some fresh lemon juice, and allowing the fish to marinate before searing it on the skillet.

Scoring the skin-on salmon fillet, and marinating as a single large piece rather than cut chunks works best for the skillet-searing, rather than worrying each individual piece to cook uniformly.

Ingredients

A splash of lemon juice and about half a teaspoon of garam masala powder mixed with a pinch of salt for marinating
A 7-inch long skin-on salmon fillet, scored to separate chunks after cooking
Chopped Vegetables: red bell pepper, onions, kale, peas, potatoes
2 Tablespoon Coconut oil
Salt to taste

For the gravy/curry sauce:
14 oz. can coconut cream

dry roast and grind to powder:
2 cardamom pods
2-inch piece of Indian cinnamon bark
2 cloves
1 teaspoon whole green (or black) peppercorns

grind to fine paste:
½ cup tomato purée
2 teaspoon ginger paste
1 teaspoon minced garlic
½ tsp turmeric powder
1 teaspoon Kashmiri chili powder (or cayenne pepper)


Preparation

1. Sear the salmon: Heat a cast iron skillet to high heat, add a tablespoon of coconut oil and place the scored and marinated salmon skin side down and allow to crisp a bit; then flip and cook the salmon till mostly done, it will finish cooking in the curry sauce; by now the skin will easily peel off and the chunks can be separated to individual pieces scored earlier
2. Start the curry: heat a tablespoon of coconut oil in a saucepan, add the ground paste and saute till aromatic, then add the finely ground powder of dry roasted spices, stir well till well-incorporated, season with salt to taste
3. Simmer: Add the veggies, salmon, a scoop of water as needed, and simmer for 5 minutes or so, then, stir in the coconut cream, cover, and simmer gently over medium heat till salmon is fully cooked and the curry reduces to a creamy consistency
4. Serve warm with brown or white basmati rice, or even naan/roti

Fenugreek Sesame Oregano Cumin Stuffed Eggplant

There is something beautiful in the shapely elegance, the careless asymmetry, and the deep velvety purpleness of the Eggplant that has always attracted me.

Of course, having grown these beauties at home for almost a decade now, and knowing that not all of them are purple (think orange!), and not all of them sport the same uniform looks, I'd like to think that their differences add to their charm, for sure.

They are not always in season, and I try to eat local, so, it doesn't always work out that I find the right eggplant for the price and origin I am comfortable with. But, when I found these young Black Bells at the market, I couldn't pass them up.

Stuffing vegetables is always fun, mixing up the spices and grains to suit the mood and the vegetable at hand:

Bitter gourd, Bitter melon, Ridge gourd, Snake gourd, Kohlrabi, Zucchini, Danish Squash, Acorn Squash, Scallop Squash, Bell Peppers, Brussels sprouts, Okra, Sweet Potato Skins, Portobello Mushrooms, and of course, Eggplant!

This time, I wanted to bring in the goodness of fenugreek and sesame to the mix. Simmered in a tomato-based sauce, these slit-and-stuffed eggplants were quite a treat, enjoyed even more as leftovers when flavors have had a chance to settle.

The kale in my garden has matured, flowered and gone to seed. Kale flowers get sprinkled on salads when they are handy in the garden. They make a fun garnish for spicy dishes, bringing in their sunny yellow to the dish.

Ingredients
Medium eggplants that are easy to slit and stuff
Oil
Salt to taste

For the spice mix powder:
1 Tbsp sesame seeds (white or black is fine, I went with white)
2 Tbsp dried fenugreek leaves
1 Tbsp dry oregano leaves
1 tsp cumin seeds
2 Tbsp coriander seeds
2 dry red chilies

For the sauce/gravy to simmer in:
½ cup chopped onions
½ cup chopped tomatoes
6 cloves of garlic
1 Tbsp grated ginger
2 Tbsp raw almonds, soaked in water for about 10 minutes

Preparation

1. Slit the eggplant cross-wise, like a plus sign, to separate out the quarters, but still held intact at the stem-end
2. Rub the insides of the eggplant with some salt and let it sit
3. Grind the spice mix to a powder; stir some of it with some oil to make a paste
4. Slather this paste into the slits of the eggplant
5. Grind the sauce ingredients to a fine paste
6. Heat some oil in a pan, add this paste and a pinch of salt, saute till rawness of onions is gone
7. Add some water and stir well to make a slightly runny sauce consistency, then, place the slit-and-stuffed eggplants into this runny sauce, cover the pan, and allow to simmer till eggplants are cooked and the sauce thickens
8. Turn the eggplant partway, carefully, so, all sides get cooked evenly while still retaining their wholeness
9. Serve warm with naan or basmati rice

Chicken Xacuti

Almost a decade ago I spent a short few days in Goa, India, leaving much of the place to be explored on a later trip that hasn't materialized yet.

Possibly due to the tropical biodiversity and the cultural amalgam, Goa has a rich cuisine that was shaped by 400 years of Portuguese colonialism with nuts from Brazil, plus tomatoes, potatoes, chilies, as well as the locally abundant coconut which graces almost all savory curries.

Chicken Xacuti ("sha-kooti"), aka Chacuti de Galinha, is a Goan chicken curry with layers of flavors thoughtfully incorporated to tease and satisfy the palate, especially for the curry-lovers.

The dry roasted spices ground to a powder, plus the masala paste ground to a thick rich consistency with a base of onions, ginger, garlic and tomato combine to form a delectable gravy in which the marinated chicken piece are cooked till tender and juicy.

Instead of chicken, prawns or fish can be substituted with the same curry paste gravy.


The dry spices: coriander, cumin. caraway, poppy seeds, black peppercorns, star anise, Indian cinnamon bark

For the masala paste: Ginger, garlic, onions, tomatoes, and coconut
'

Rub the chicken with turmeric powder and marinate in yogurt while getting the spices and masala paste ready.


Ingredients
2 chicken breasts, chopped, rubbed with turmeric powder, marinated in plain yogurt

Dry spices:
1 tsp cumin seeds
2 Tbsp coriander seeds
2 Tbsp black peppercorns
3-inch piece of Indian cinnamon bark
1 star anise
½ tsp caraway seeds
½ tsp poppy seeds

Masala paste:
2 Tbsp fresh grated ginger
8 to 10 cloves of garlic
1 cup finely chopped onions
1 medium tomato chopped

2 Tbsp coconut oil
4 to 6 Tbsp coconut cream or coconut milk

Preparation

1. Heat some coconut oil in a pot, add the masala paste and saute till aromatic
2. Drain and add the marinated chicken pieces and stir to incorporate well
3. When chicken is mostly cooked, stir in some of the dry ground spices
4. Finally, as an option, add a few tablespoons of coconut cream to enhance the tropical flavors
5. Serve warm with steamed plain basmati rice or naan

Portabella Mushroom and Radish Greens Curry

Now that winter is here and there's not enough sunlight, I miss the fresh herbs and baby greens from my garden. I particularly miss tender fenugreek leaves and young mustard greens, which I incorporate in my cooking as much for their healthful properties as their fresh crisp taste.

To remind me of the joys of fenugreek leaves, I decided to include a picture here taken over summer in my garden.

Fresh Fenugreek leaves from summer garden

In summer, I make this mushroom curry on and off with different varieties of mushrooms and greens -- the most common version is with with white button mushrooms and fenugreek leaves. Portabella being my favorite, I use it more often than other kinds. Stuffed Portabella makes a fantastic meal on its own, and especially when paired with my favorite arugula-and-pear salad, it feels like a feast.

This time, I went with Portabella mushrooms and radish greens. Now, radish is another favorite in my home garden – mainly, I must admit, for its gorgeous lilac flowers when it goes to seed and particularly the edible radish seed pods! We did the seed-saving and planting for a couple of years and then I got lazy... Maybe next year I get to do it again.

This is a simple curry, Indian-style: Saute and simmer, that's it.


Ingredients
1 cup radish greens, coarsely chopped with stems and all
1 Portabella mushroom, diced
½ large purple onion, diced
1 large tomato, diced
6 cloves of garlic, crushed or minced
½ tsp turmeric powder
1 Tbsp coriander powder
1 tsp cumin powder
1 Tbsp dark brown sugar
1 Tbsp coconut oil (or vegetable oil)
½ cup plain non-fat Greek yogurt
salt to taste

Preparation

1. Marinate the Portabella mushroom in yogurt mixed with turmeric powder, keep it aside while assembling the rest of the ingredients
2. Heat the oil in a pan, add the onions, garlic, tomatoes, a pinch of salt, and saute
3. Add the radish greens and marinated mushrooms, spices and seasoning, a splash of water, cover and simmer on low heat till mushrooms are cooked through and the flavors meld
4. Serve warm with naan or roti, or even cooked millet or cous cous.

Chicken with Black Peppercorn, Nigella Seeds, Black Sesame Seeds, Dried Basil and Fenugreek Leaves

Panch Phoron spices -- a combination of five ("panch") ingredients - is a spice mix quite standard and much relished in many northern and eastern parts of India. I was introduced to it by one of my room-mates whose family was from West Bengal, and she used to cook some wonderful fish, which I never got to relish as I was practising being vegan in those days...

Anyway, this time, I went with the combination of a different set of five unique ingredients for the spice mix -- black peppercorns, dried fenugreek leaves ("methi"), freeze-dried basil leaves, black sesame seeds, and nigella seeds. The freeze-dried basil rehydrates with a burst of freshness that the dehydrated basil lacks.

Lightly toast the seeds and peppercorns, add in the dried fenugreek and basil leaves and grind to a fine powder. When stored in an air-tight container, this spice mix will keep well for a week or so, and in the fridge it will last a month at least. But, I prefer fresh ground when I want to use it.

Rub an organic free-range chicken breast with tamarind and salt and allow to marinate while the spice mix is getting ready. Cut into chunks when ready to cook.

Ingredients
Black peppercorn Sesame seeds Nigella Fenugreek Basil Spice Mix:
3 Tbsp dried fenugreek leaves
3 Tbsp freeze-dried basil leaves
2 Tbsp black peppercorns
1 Tbsp nigella seeds
1 Tbsp black sesame seeds
1 tsp turmeric powder

2 small boneless skinless chicken breasts
2 Tbsp tamarind concentrate
salt to taste

2 Tbsp coconut oil (or vegetable oil)

Preparation

1. Rub the chicken with salt and tamarind and allow to marinate while the spice mix is getting ready
2. Toast the sesame seeds, nigella seeds and peppercorns, add in the dried fenugreek and basil leaves and grind to a fine powder
3. Heat the oil in a pan, add the marinated chicken and turn it around to coat evenly with oil, allow to cook for a few minutes on each side
4. Add in the spice mix powder stir well, add a splash of water, cover and cook over medium low heat till chicken is cooked through
5. Garnish with thinly sliced bell peppers and onions tossed in lemon juice for a bit of sparkle and balance, serve with a side of quinoa or millet or wild rice or even just simple roti or naan.

Spicy Bitter Melon Curry with Fenugreek and Szechuan Peppercorns

Indian Bitter gourd and Chinese Bitter melon are oft-relished veggies at home. Having offered it to kids since they were little, both seem to like bitter gourd and bitter melon, especially as chips. Healthful properties of this supremely bitter vegetable is no secret in India, where many regional recipes showcase this green beauty.

This time, the flavors come from toasted Szechuan peppercorns and fenugreek seeds, along with other curry staples. After toasting the peppercorns, put it through a sieve to remove the husks before using.

Health benefits of fenugreek is also quite well-accepted in India, where the cuisine naturally incorporates it in many everyday dishes. Just ½ tsp of fenugreek seeds, soaked overnight, drained and rinsed in the morning and eaten on an empty stomach is a habit I had going for a while, and still do on and off but not as regularly as I'd like, being too forgetful with old age and all.

Served with a side of pearl millet, this is a hearty weekend brunch.

Ingredients
1 Thinly sliced red onions
2 medium bitter melon, cleaned and sliced
1 Tbsp brown sugar
1 Tbsp sesame oil
1 tsp turmeric powder
salt to taste
cilantro for garnish

Spice Mix:
1 Tbsp Szechuan Peppercorns, toasted
1 tsp Fenugreek seeds, toasted

Masala paste/gravy:
2 Tbsp Tamarind
1 Tomato, chopped
1 cup diced yellow or red onions
6 cloves of garlic
1 Tbsp fresh grated ginger

Preparation

1. Soak the sliced bitter melon in salted water and let it sit while preparing the spices
2. Masala paste: Grind up the paste and keep handy
3. Spice mix: toast the peppercorns and fenugreek seeds, put it through a spice grinder and sift to remove the shell-like husks
4. Heat the oil in a pan and sauté the sliced onions with a pinch of salt and turmeric powder
5. Add in the masala paste and saute some more till the rawness of onions mellows down; then stir in the spice mix powder and sauté some more
6. Drain the bitter melon, rinse well, pat dry, and add it to the pan, stir in enough water to make a gravy, cover and simmer on medium low heat till bitter melon is cooked through
7. Adjust salt to taste, garnish with cilantro and serve warm with roti or quinoa or millet

Salmon Fish Curry

A hunk of fresh-caught Alaskan salmon was asking to be made into an Indian-style flavorful fish curry. Not too spicy but full of aromatic goodness.

Most Indian curries start with a ginger + garlic + onion + tomato  ground up to the masala paste base; to which cumin + coriander + star anise + Indian cinnamon bark + black peppers/dry red chilies mix is added in powdered form and sautéed for flavors to develop.

That is just one of the popular combination of dry mix, but there are umpteen regional variations, of course: fenugreek seeds, bay leaves, poppy seeds, nigella seeds, fennel seeds, black cumin seeds, black cardamom, black mustard seeds, black sesame seeds...

Similarly, the masala paste has a few variations like adding yogurt, or almonds, or coconut, or tamarind, or curry leaves...

Part of the fun for me is to go with the flow, with my mood, with the ingredients handy in the kitchen (which is usually well-stocked with spices), and make a "surprise" curry.

Ingredients
2 cups of cubed salmon
1 large Poblano pepper, sliced
a few colorful sweet peppers, sliced
½ cup red onions, sliced
2 Tbsp coconut oil
½ tsp turmeric powder
1 tsp brown sugar or demerera sugar
salt to taste

For the masala paste:
½ cup diced onions
½ cup diced tomatoes
2 Tbsp chopped garlic
2 Tbsp grated ginger
2 Tbsp tomato paste

For the spice mix:
1 tsp cumin seeds
1 Tbsp coriander seeds
1 Tbsp white sesame seeds
1 tsp white poppy seeds
1 star anise
2 dry red chilies


Preparation

1.  Masala paste: Combine the masala paste ingredients and blend to a fine smooth paste and keep handy
2. Spice mix: toast the spice mix ingredients in a pan till mildly aromatic, allow to cool a bit, then grind to a fine powder, keep handy
3. Heat coconut oil in a pan, add the onions, turmeric, some salt and sauté
4. Add the masala paste and peppers and saué some more till the rawness of garlic and ginger cook away
5. Add the fish cubes and the spice mix, stir well and saute some more
6. Add just enough water to immerse the fish, stir in the brown sugar, cover and simmer till fish is cooked and the flavors meld
7. Serve with cooked quinoa, or millet, or rice, or roti or naan.

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.

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.

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

Summer Squash Koftas

Yellow summer squash and patty pan (aka scallop) squash have been yielding fairly regularly in the garden this year.

Finding interesting ways to use them in recipes this summer is one of the enjoyable aspects of cooking with what I plant - especially, what survives my care and yields generously.

Summer squash is quite bland and watery and lends itself well to pairing with other stronger bolder flavors. This time, grated summer squash and beet greens are paired together to make the vegetarian kofta balls, which are served soaking in a bath of curry sauce.

Ingredients
For the kofta balls:
½ cup chopped beet greens
1½ cups grated, squeezed dry summer squash (save the squeezed out liquid)
½ Tbsp chili powder or cayenne pepper powder
½ cup chickpea flour
¼ cup coconut flour
1 tsp salt (adjust to taste)


For the Kofta Curry Sauce:
1 medium onion, chopped
1 large tomato, chopped

1 Tablespoon garam masala
¼ tsp salt (adjust to taste)
1 Tbsp brown sugar
½ tsp turmeric powder
1 cup water

1/2 to 2/3 cup coconut milk
1 Tbsp coconut oil

Preparation

1. Summer Squash and Beet Greens Kofta balls: Combine the ingredients, make a dough that can be shaped into balls; divide into 12 even-sized balls and deep fry in oil over medium heat so the insides are cooked through and the outsides are not charred
2. Spicy Kofta Curry sauce: Combine the chopped tomatoes and onions and grind to a fine paste; heat 1 Tbsp oil, add the ground paste with a sprinkling of salt and saute over medium heat till aromatic; add water and simmer till the sauce thickens and changes to a deeper richer color and is cooked through; add the rest of the curry sauce ingredients and simmer gently for 5 minutes till well-incorporated, adjust salt to taste
3. To Serve: Drop the kofta balls in the curry sauce and allow to soak up the flavors for a few minutes and serve warm with naan or rice.

Cassava and Purple Kohlrabi in Coconut Cumin Yogurt Sauce

The texture of cassava reminded me of chena, Elephant foot yam, a staple in my mom's kitchen when it is in season. My mom's famous chena-elavan koottu is an all-time favorite. I haven't had it in ages, as I can't find Elephant foot yam in my neighborhood markets. But, when I made the cassava fries, I thought it might be worthwhile to try cassava as a substitute for chena in this recipe.

The coconut-cumin yogurt sauce is pretty standard in south Indian cooking, Palakkad-style.

The purple kohlrabi that came in the CSA basket was handy, along with all the kohlrabi, radish, and chard leaves I had saved.

Mung beans, aka Moong dal, adds body and protein to this packed-with-goodness veggie dish that can be served as-is or with some perfectly done brown rice.

Ingredients
1 small kohlrabi diced
2 to 3 cups chopped radish, chard, and kohlrabi greens
1 cup diced cassava
¼ cup spit yelllow moong dal
1 tsp brown sugar
1 tsp turmeric powder
salt to taste

For the Coconut-Cumin Yogurt Sauce:
1 to 1½ cups thick plain yogurt, beaten till smooth
¼ cup dry grated unsweetened coconut
3 dry red chilies
1 Tablespoon cumin seeds

Tempering: (optional but recommended for enhancing flavors)
1 teaspoon vegetable oil
½ tsp black mustard seeds
¼ tsp cumin seeds

Preparation

1. Combine the vegetables in a pan, along with mung beans, turmeric, and brown sugar, add enough water, cover, and allow to simmer till vegetables and mung beans are tender but not mushy
2. Meanwhile, combine the coconut, chilies, cumin seeds in a blender or food processor and grind to a fine powder
3. When veggies are cooked, stir in the coconut-cumin-chilies mixture, adjust salt to taste, simmer gently for a few more minutes till well incorporated, then turn off heat
4. Allow to cool slightly before folding in the beaten yogurt
5. Tempering: Heat oil in a pan, when it shimmers add the mustard seeds, when that pops add in cumin seeds and turn off heat; pour this tempering over the dish just before serving, stir well

Dubu-Jorim: Spicy Chili Onion Braised Tofu

There are versions of this spicy chili onion tofu dish in Korean, Japanese, Chinese, even Indian cuisine where tofu is usually substituted with paneer (bag cheese). As always, the recipe here is adapted to my taste, so adjust the chili/heat to your palate.

The spicy onion chili tofu comes together quickly and is a fine addition to a simple Bibimbap bowl, along with some braised or steamed greens and veggies, plus fried eggs.

Although this recipe uses fried tofu, if fresh block of firm tofu is all that's available, it is just a quick step to make crispy pan-fried tofu without all the oil and deep-frying. Simply press the block of fresh tofu to squeeze out excess water, cut into cubes, pat dry, and dust with seasoned corn starch (I typically add chili powder, garlic powder, and salt for flavor; plus a pinch of brown sugar for caramelization and color). Pan-fry on a medium hot cast iron skillet flipping to cook all sides till crisp on the outside.

Ingredients:
12 to 16 oz. Fried tofu, cubed
1 large yellow onion, sliced thin
2 green chilies, chopped finely
1 Tbsp crushed garlic
1 tsp brown sugar
1 Tbsp sesame oil


For the Chili Sauce:
1 Tbsp fried chili in oil
1 Tbsp Sambal Oelek
2 Tbsp Braggs Liquid Aminos
2 Tbsp rice vinegar
2 Tbsp white vinegar
1 Tbsp finely grated ginger
¼ cup water

Preparation:

1. Combine the chili sauce ingredients, stir well and keep handy
2. Heat the oil in a pan, add the onions, chopped green chilies, crushed garlic, and brown sugar; saute over medium heat till onion caramelizes
3. Add the chili sauce and simmer till it reduces a bit and thickens
4. Stir in the tofu, cover and allow to simmer some more till the flavors are absorbed by the tofu and it gets a rich thick coating of the sauce all over
5. Remove from heat, garnish with sesame seeds and chopped spring onions

Steamed Lentil Balls with Parsnip, Rutabaga, Turnip

Served as snack or appetizer, these steamed lentil balls are packed with so much goodness that I can end up overindulging. And, when cooked in a curry sauce, it is the perfect side dish for naan or roti.

Petite French green lentils and split pigeon peas (tuvar dal), along with some bulgur (cracked wheat) is soaked in hot water till they soften a bit. Then ground up with some herbs and flavors.

Grated parsnip, rutabaga, turnip, and ginger bring in the earthy flavors.

Coconut flour, my latest obsession, is perfect to bring the dough together to shape into balls. High in fiber content, coconut flour helps bind the lentil paste and grated veggies. These balls can be steamed or deep fried or baked. I made a batch of steamed lentil balls and a batch of fried ones for kids's snack.

These steamed lentil balls are very much like the traditional South Indian Paruppu Urundai Kuzhambu recipe, but with a boost of flavor from winter root vegetables.

The steamed lentil balls can be cooled and frozen for later use. Just thaw overnight in the fridge before incorporating in curries or other recipes.

Ingredients
For the Lentil Balls:
1½ cups combined grated turnips, rutabaga, parsnip, ginger
⅓ cup coconut flour, more or less
to soak and grind to paste:
¼ cup split pigeon peas
¼ cup green lentils
¼ cup bulgur
3 or 4 dry red chilies (optional)
to flavor:
&frac14l teaspoon turmeric powder
&frac1 teaspoon chili powder
&frac1 teaspoon brown sugar
salt to taste

For the curry:
2 cups vegetable broth
1 Tbsp dark cocoa powder (optional)
2 Tablespoon tamarind concentrate (sold as Sour Soup Mix)
1 teaspoon minced garlic
¼ cup finely diced onions
¼ cup finely diced red, yellow bell peppers
1 cup tomato sauce
1 teaspoon vegetable oil
favorite spices - cumin powder, coriander powder, or ready-made taco seasoning, or even Ras al Hanout

Preparation:

1. Soak the split pigeon peas, green lentils and bulgur with optional red chilies in boiling hot water for about half an hour or up to one hour
2. Meanwhile, grate the parsnip, rutabaga, turnip and ginger and keep handy
3. Grind the soaked split pigeon peas, green lentils, bulgur, chilies to a fine paste, adding no more than a few teaspoons of water if needed -- the lentil paste needs to be thick not runny
4. Combine the ground lentils mixture, grated veggies, flavoring ingredients, add a little bit of coconut flour at a time and mix the dough to a stiffer consistency that will lend itself to shaping
5. Shape the dough into balls and steam for about 10 minutes
6. Meanwhile, start the curry simmering in the pot - simply combine all the curry ingredients and bring to a simmer, adjusting flavors
7. Drop the steamed lentil balls into the gently simmering curry and allow to cook for about 8 to 10 minutes to absorb the flavors
8. Serve warm with rice or roti or naan

Alternately, I saved a batch of lentil balls before steaming, and deep fried these for the kids. The steamed lentil balls can be deep fried as well, if preferred.

With some ketchup on the side, kids love eating up these fried balls not surprised at all by the fact that it has turnip, parsnip, and rutabaga which they typically avoid at all costs.

Slow Cooker Chicken with Vegetable Mash

Nothing extraordinary about this recipe, but I still wanted to share it here because it's one of my favorite ways to use up bits and pieces of veggies that are left over at the end of the week.

Half a zucchini, a small wedge of red cabbage, half a red onion, a bunch of celery bottoms, and half a bell pepper were waiting to be used. Simply chop them up, grind them into thick paste-like consistency, sauté to use as a starter for the curry.

Add this veggie-medley starter, some stock, cut chicken breasts, potatoes and carrots to the slow cooker and allow to simmer gently for 6 to 8 hours. Usually, I start this curry the previous night and serve it for dinner the following night.

Rub the chicken pieces with garam masala or curry powder before tossing into the slow cooker for an Indian style curry. Or rub it with achiote and adobo sauce with some cumin and oregano for a Mexican style dish. Adjust spices, herbs, seasoning to taste.

Caribbean Squash Coconut Cumin Koottu

There are days when I barely make it home from work - not just the traffic, but the killing headache and associated nausea makes it all the more challenging to get home safely. Focused on deep breathing during the commute, all I can think of is getting home, hugging an ice pack and curling up on the sofa...

And on such days, just to make it fun for the kids, they get cereal or waffles or pancake puffs or something topsy-turvy for dinner - something that Papa can easily handle after his longer day at work.

I saw this West Indies/Caribbean Squash at the local market - it didn't have a specific name, so, not sure what it is called... Its taste and flesh reminded me of large sections of Matthanga, which along with Elavan made the delicious Olan, the best version, of course, being my mom's. I've always had a soft spot for Matthanga, it has a delicate sweet flavor, with a pumpkin-like soft texture when cooked.

Anyway, other than the fact that cutting and cleaning the squash is a pain, this is a simple dish that comes together quickly.

Garnish with cilantro and serve warm with naan, paratha or brown basmati rice.

Ingredients
3 cups of diced squash
1 teaspoon turmeric powder
1 Tablespoon brown sugar
salt to taste
1 Tablespoon coconut oil
cilantro for garnish

for the coconut paste:
¼ cup grated coconut
1 Tablespoon cumin seeds
2 or 3 dry red chilies

Tempering:
½ teaspoon split urad dal
¼teaspoon mustard seeds
1 teaspoon coconut oil
6 to 8 curry leaves, if handy

Preparation

1. Heat the oil in a pan, add the turmeric powder and the squash, some salt and water, cover and cook till squash is soft but not mushy, drain any excess water
2. Meanwhile, grind the coconut paste ingredients together
3. Stir in the coconut paste and the brown sugar, adjust salt to taste
4. Tempering: heat the oil, add urad dal, when it turns golden brown add the mustard seeds; when mustard seeds pop, add curry leaves if using, turn off heat and pour over the squash curry

Kohlrabi Greens with Home-garden Chard Coconut Cumin Kalonji Mung Bean Koottu

The kohlrabi greens along with fleshy, juicy kohlrabi bulbs came together with some home garden chard and mung beans for this simple koottu with cumin, Nigella sativa seeds, coconut and chilies as the primary flavoring.

Although it looks pretty involved with a lot of ingredients, it is actually a very simple, earthy dish. As always, flavors and spices can be adjusted to taste. Since the greens and kohlrabi are fairly bland, the layering of flavors helps develop this dish. The starter flavor of garlic, chilies and mint brings an appetizing aroma, and the finish with the flavoring coconut+cumin+nigella paste rounds out the dish.


Ingredients
1 kohlrabi plus a small bunch of kohlrabi greens with stems
6 to 8 large chard leaves with stems
1 medium vine tomato, diced
½ cup split yellow mung beans
1 tsp turmeric powder
1 Tablespoon coconut oil

1 whole lemon
salt to taste

Flavoring Paste:
1 Tablespoon Nigella sativa (aka kalonji) seeds
1 Tablespoon cumin seeds
4 Tablespoons dry grated coconut

Starter flavor to be crushed in mortar/pestle:
3 green chilies
12 mint leaves
3 garlic cloves

Tempering:
1 teaspoon coconut oil
½ teaspoon urad dal
½ teaspoon mustard seeds

Preparation

1. Heat the oil in a pan, add the Starter flavors crushed, a pinch of salt and turmeric, and saute till aromatic
2. Add the mung beans, 4 cups of water, chopped kohlrabi, tomatoes plus the greens
3. Sprinkle salt, stir well, cover and simmer till kohlrabi and mung beans are cooked
4. Meanwhile, combine the Flavoring Paste ingredients and grind into a fine powdery mixture
5. Optional Tempering: heat the oil in a small pan, add the urad dal, when it turns golden brown, add the mustard seeds, when mustard seeds pop remove from heat
6. When kohlrabi and mung beans are cooked, stir in the Flavoring paste, stir in freshly squeezed lemon juice, top with tempering, and serve warm with basmati rice or naan

Tri-color Mini Peppers, Onions, Black Nightshade Berries (Manathakkali) Kaara Kuzhambu

Chettinad Kaara Kuzhambu is absolutely mouth-watering. I've only had it in restaurants in India, so, I am not sure if that was authentic or not. But, I memorized the taste. Or rather, the taste imprinted itself in my memory, making me salivate if I consciously think about this particular dish.

My recipe here is arrived at by trial-and-error, based on the recipe my mom sent across and other recipes sampled around the web. As my mom jokingly says, much like there are only a handful of plots but infinite number of stories, there are a handful of recipes with infinite styles of cooking the same. So, the recipe here is just what suits my tastes at this time, not authentic Chettinad cuisine.

Sometimes, I find packaged dried manathakkali aka Black Nightshade or Sunberry (Solanum nigrum) at Indian stores and I stock up. These packaged berries are usually soaked in brine and buttermilk and then dried so they have a mild salty spicy flavor infused. I love the way they taste once reconstituted in sauces like kuzhambu. This is certainly an optional ingredient, but, sometimes, this is the sole ingredient I add to this kuzhambu.

Ingredients
6 to 8 cloves of garlic, minced or chopped
½ medium red onion, diced or sliced
¼ cup chopped broccoli stems
¼ cup celery, chopped
A small wedge of red cabbage, chopped
4 to 6 tricolor mini peppers, chopped
1 Tbsp dried Black Nightshade berries aka Manathakkali
6 to 10 curry leaves (Murraya Koenigii)
5 cups water

Spices:
2 Tbsp Sambar Powder - either homemade or storebought (I like MTR™ brand)
1 tsp red chili powder
1 Tbsp brown sugar
4 Tbsp nước me chua Tamarind cooking sauce (aka Sour Soup Mix)
salt to taste

Tempering:
1 tsp ghee or gingelly oil
¼ tsp black mustard seeds
¼ tsp cumin seeds
¼ tsp urad dal

Preparation

1. Heat oil in a pot, add the garlic and onions and sautee till aromatic; then add the curry leaves and Black Nightshade berries and stir well; then add the rest of the veggies
2. Stir in all the spices, add 5 cups of water, cover and allow to simmer at medium low heat till flavors develop and veggies are cooked; turn off heat and add the tempering
3. In a small pan, do the tempering: hear the oil, when shimmering, add the urad dal, when it turns brown add the cumin seeds and the mustard seeds; when mustard seeds pop remove from heat and garnish the kuzhambu with the tempering
4. Serve warm with basmati rice