Vazhachundum- payar thoran

Hi guys am back after a month long vacation in India, I had a fantastic time. I met my niece for the first time and fell utterly in love with her, she is just about the cutest baby on Earth, of that I am convinced. One month flew without me knowing it. While it is good to be home, back in Qatar, with my husband, I miss my niece, so much … Tessa this giant kiss goes out to you… I love you so very much.

Today’s recipe is a healthy and simple one. It is made from Banana flower or vazhachundu along with red gram. A lunch time favourite and a staple at my home. Vazhachundu is an amazingly healthy vegetable and you can read more about its health benefits here . Cleaning it is a bit of trouble , to learn how to do that read this post.

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Now on to the recipe.

Vazhachundu – 1 (cleaned, chopped and soaked in watery buttermilk)

Red gram – 1 cup (soaked and pressure cooked)

Coconut – 1 cup

Cumin seeds – 1 tsp

Green chillies – 2 -3 (depending on your spice tolerance)

Garlic – 2 – 3 cloves

Curry leaves 2-3

Shallots – 4-5 (chopped)

Mustard Seeds – 1 tsp

Curry leaves – 1 sprig

Coconut oil – 2 tsp

Salt – to taste

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Method

Coarsely grind the coconut with cumin seeds, green chillies, garlic cloves and curry leaves.

Heat oil in a pan, add mustard seeds, Shallots, curry leaves and sauté well. Add the ground coconut and  sauté for a bit. Add the chundu, red gram, salt to the coconut , mix well and cover and cook till done (4-5 minutes).

Serve with rice.

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Channa – aloo vindaloo

Today, I have for you a very simple recipe. So simple, with a bit of planning. It is a vindaloo, a channa- aloo vindaloo. I have never heard  of a  vegetarian vindaloo, but I guess there is always the first time. It’s simple and tasty. All you need to do is remember to soak the channa the previous night. Once that is done the rest is cakewalk. The recipe is from Anglo – Indian cooking expert, Mrs. Bridget White.

 

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Channa – 200 grams (soaked overnight  and pressure cooked for 4 whistles)

Potato – 1 large (peeled, quartered and boiled)

Onions – 2 (chopped)

Chilly Powder- 2 tsp

Turmeric powder – ½ tsp

Ginger – garlic paste – 1 tsp

Cumin powder – 1 tsp

Tomato puree – ½ cup

Cinnamon – 1”

Vinegar – 2 tblsp

Salt – to taste

Sugar – 1 tsp

Oil

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Method

Heat oil in a pan and sauté till golden brown. Add the ginger – garlic paste and cinnamon and fry for some time. Add the chilli powder, cumin powder, turmeric, sugar, tomato puree and fry till oil separates from the masala. Add the channa, potatoes, vinegar and a little water. Simmer till gravy is thick.

 

Taro root lentil curry a.k.a Chembu parippu varatharicha curry

My first post for 2014 will be a vegetarian curry perfect for rice. One of the greatest headache I experience is deciding what curry to make to have with rice. Sid dish not a problem, but curry to pour ..a little more tricky. I mean how many days in a weak can I make buttermilk curry or dal curry …one does need variation right..so that is when this come in…

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Ingredients

Masoor Dal – 1/2 kg

Taro root (chembu) – 100 grams

Tamaring – lemon sized

Salt –  to taste

Masala  Paste

Ghee – 1 tsp

Red chillies – 5

Coriander seeds – 2 tsp

grated coconut – 1 tblsp

sesame seeds – 1 tsp

Pepper corns – 1/2 tsp

Tadka

Ghee-  1 tsp

Mustard seeds – 1 tsp

Fenugreek seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Asafoetida powder – 1/4 tsp

Red chillies – 2

Curry leaves –  1 sprig

Method

Soak the tamarind in 1 cup water for 10 minutes. Extract juice and discard the pulp. Pressure cook dal and washed taro root for two wistles. Remove Taro root after pressure has gone down, peel, and slice into fingers. Mash the dal to a smooth consistency.

Heat ghee in a kadai and add the ingerdients of the masala paste and fry over low heat till fragrant. Grind to paste using as little water as possible.

To the same frying pan add the tamarind water, turmeric powder, and salt and bring to boil. After it comes to a boil simmer and let it cook for about 10 minutes so the raw smell of tamarind may go.  Add the dal, taro root and masala paste and simmer for about 5 mins till thick.

For the tadka heat ghee in a pan add the tadka ingreients and wait till it splutters itself out. Add the tadka to the curry. Serve hot with rice.

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Not too bad huh …easy right. With a little pre – preparation it can be a downright fast meal.

Falafel Sandwich

Falafel always reminds me of the super hit series FRIENDS… in my opinion its the greatest sitcom…ever…In season 10 Rachel’s(Jennifer Aniston) sister mistakes Ross(David Schwimmer) for the guy selling falafel on the street … hence I always look at falafels and think of FRIENDS. So, what is a falafel…it is a deep fried, yummy, crunchy ball of ground chickpeas, coriander and other seasonings. It kinda like the Indian masala vada … kinda not really …

Anyways……… during my weekly grocery shopping sessions I saw frozen falafels … I thought why not and took it, I was expecting visitors during the week. I figured I could fry these up when they come home. They came home, we had a great time, and I totally forgot about the falafels … typical Anisha huh ….

It continued living in my freezer until it was time for my trip to India. While I was clearing out my refrigerator I saw the falafels and I decided to do something with it. My first instinct was to fry it up, but Binish and I are not really the evening tea with some snacks kinda people. A little of blog jumping later I decided to make a falafel sandwich. To go with it I made a simple tzatziki and a tahini dip… simple but yumm. So here is how I made the falafel sandwich… the recipes for the tzatziki and tahini will come up soon. If you don’t get frozen falafels where you live, or prefer not to but frozen food you can make it at home. This page should help you.  So here we are falafel sandwich … enjoy

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Ingredients

Pita Bread – 3

Falafels – 6 (I kept two falafels in 1 pita bread it was really filling)

Lettuce leaf – 3

Tomato – 1 (large) (sliced)

Onion-1 (sliced)

Tzatziki – as needed

Tahini Dip – as needed

Cut open the top of the pita bread to expose the pocket inside.

Layer the lettuce leaf, top with two tomato slices, then two onion slices, then a falafel on each onion – tomato slice, a tsp of tahini or tzatziki on top of each of the falafel and … eat it … how simple is simple.

For further explanation look at the picture.

Falafel Sandwich

Falafel Sandwich

I really hope you guys make this super easy, super tasty sandwich.

Till we meet again ciao…

Kadala Curry

That heart stopping moment when you just can’t find your photo library … awful, however after searching my computer I found my photo library so I can post this yummy Kadala curry.

A quintessential Kerala breakfast is Puttu and Kadla. I doubt you can find too many Malyalee’s who dislike this combination. So here I am with an awesome recipe  for Kadla curry from Flavours. The blogger and I share the same name … Anisha, that kinda predisposes me to liking her. And then I tried her Kadala curry … it was the cherry on the icing … So here is Kadala curry from Anisha Ranjit through Anisha Kuruvilla for all of you lovelies out there.IMG_0250

The recipe can be found here.

Till we meet again

Sayanora

Drumstick Sambar

I know I already have a sambar recipe, and it is a good one … but here is a better one. Drumstick or Muringakka as it is called in malayalam is an old favourite in my house. The drumstick tree of full of benefits . You can read about the benefits all over the internet, so0 I am not going to repeat myself here. You can read it  here, here, basically here.

Getting back to my recipe here is how you make it.

Ingredients

Toor Dal – 1/4 cup
Red Masoor Dal – 1/2 cup

Shallots – 7 -8
Drumstick – 2 nos (cut into the size of your index finger)
Potato – 1 (cubed)
Onion – 1 (sliced)
Tomato – 1(sliced)
Green chillies – 3 – 4

Sambhar powder – 2 tsp
Turmeric powder – 1/2 tsp
Cumin seeds- 1/2 tsp                                                                                                                                                                                                                                      Curry leaves – 1 sprig
Fenugreek Seeds – 1/4 tsp

Tamarind – 1 gooseberry sized in ¼ cup water                                                                          

 Salt – as reqd

For Tadka
Mustard seeds – 1 tsp
Red chillies – 5 -6
Curry leaves – As reqd
Ghee – 1 tsp

Hing – 1 pinch
Coriander leaves – A bunch

Method

Wash and soak the two dals and keep for 10 mins. Pressure cook the dals with the shallots, potato, 1 tomato, 2 green chillies. 1/4 tsp turmeric powder, cumin seeds, fenugreek seeds and a tsp of oil.  Cool it and keep aside

In a pan heat oil, add hing, green chillies,onions, curry leaves and sauté till pink. Add 2 cups water and let it come to a boil. Add the drumsticks, cover and cook till done. When the drumsticks are cooked add the cooked potatoes, salt, tamarind water and simmer. Add the sambar powder and stir it in.

Check the dal for excess water, strain if you find anything, mash the dal and add to the vegetables. olet it come to a boil. Check salt, sourness and consistency. If sambar is to think add excess dal water.

Do tadka with ghee and add it to the sambar.

Take off heat and garnish with coriander leaves.

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End of Story.

 

Pindi Channa

Today’s recipe is from the king of Indian cooking – Sanjeev Kapoor. Needless to say there is not much talking to do. I tried his Pindi Channa and loved it. It was a great side with chapathi. So here I am presenting Pindi channa from Rawalpindi district in Pakistan. I hope you will try it out and enjoy it as much as I did.

The recipe link is here.

Here are a few images of what my pindi channa looked like.

 

 

ciao then