Week 11 - Indian Carrot & Yogurt soup

Ingredients (Serves 4)

• 1 tbsp black mustard seeds
• 10 curry leaves
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1/2 inch fresh ginger, chopped
• 1 or 2 green chillies, chopped 
• 1 red bell pepper, seeded and chopped
• 1 pound or 1/2 kg carrots (about 6 large), peeled and grated
• 3 cups vegetable stock (can use Knorr or Maggi seasoning cube) or water
• 2 cups plain yogurt
• 1/4 cup rice flour dissolved in 1 cup water
• 1/2 cup chopped coriander to garnish
• salt
• oil/butter/ghee

Variation

    Can use 4 tbsp chickpea flour dissolved in 2 cups buttermilk instead of the yogurt and rice flour.

Method

1. Heat oil.  Add mustard seeds.  Then, add curry leaves, onion, garlic, ginger, chilli, pepper, carrots and salt and stir fry for 10 mins.  Add the vegetable stock/water and bring to a boil.  Reduce heat and simmer for 30 mins until carrots are tender.
2. Blend the yogurt with the dissolved rice flour (in the mixie) for 5 mins.  This will prevent curdling.
3. Add the yogurt to the pot over low heat, stirring constantly clockwise with a wooden spoon for 5 minutes, until the soup begins to simmer gently. Cover, and allow to simmer over very low heat for another 15 minutes, stirring occasionally.  If the soup is too thick, add some warm water and bring back to a boil.  Adjust seasoning to taste.  Garnish with coriander leaves.

 Week 10 - Chow Chow kootu

Recipe from onehotstove blog

Method

    1. Make a thick paste of

         1 tsp. mustard seeds
        5-6 peppercorns
        8-10 fenugreek seeds
        2 tbsp. coriander seeds
        3 tbsp. fresh/frozen grated coconut

    2. In a pan, heat 1 tbsp. oil. Temper it with

        ¹⁄₂ tsp. mustard seeds
        ¹⁄₂ tsp. turmeric
        ¹⁄₂ tsp. red chilli powder
        Pinch of asafetida
        Sprig of curry leaves

    3. Add the following vegetables (or other vegetables that you have on hand) and saute well

        1 large carrot, diced
        2 Japanese eggplants, diced
        1 large potato, diced

    4. Add salt to taste, a little water and cover and cook the vegetables until they are barely tender.

    5. Stir in

        1 tsp. tamarind paste
        2 tsp. tomato pickle 
        Ground spice paste

    6. Cook for a few more minutes.

 Week 9 - Amma's salad

Ingredients

• 2 cup boiled and shelled peanuts (can be replaced with dried white peas soaked overnight and pressure-cooked or fresh green peas or cooked chickpeas)
• 1/2 cup tomatoes, seeded and chopped
• 1/2 cup chopped spinach, blanched
• 1 tbsp coriander leaves, chopped (none for Darshu)
• juice of 1/2 a lemon
• 1/4 tsp chaat masala
• Salt and pepper

Method

            Mix everything and enjoy.

 Week 8 - Bulgur and mung bean pulav

  

Ingredients (serves 4)

• 1 cup mung beans, picked over and washed (whole green moong)
• 4 cups water
• 2 tbsps cumin seeds
• 2 large onions, thinly sliced
• 2 large fresh tomatoes, diced
• 1-inch ginger, peeled and grated
• 2 cloves garlic, crushed and peeled
• 1 green chilli chopped
• 2 cups coarse bulgur
• 1/2 tsp turmeric powder
• salt
• pepper
• oil or ghee
• 1 cup dill or coriander leaves to garnish

Method

1. Combine the mung beans, 4 cups water and 1/2 tsp salt in a saucepan and bring to a boil. Reduce heat, partially over and cook for 15 minutes until beans are almost tender. Set aside without draining.
2. Heat oil. Add cumin seeds, then add onion and fry for 10 to 15 minutes until golden brown. Add the garlic, ginger, chilli and bulgur. Stir fry for 2 minutes until the bulgur browns lightly. Add the turmeric, salt, pepper, tomato and mung beans with the water. Stir gently and bring to a boil.
3. Reduce heat to medium low, cover and cook for about 20 minutes until all the liquid has been absorbed. Add the dill/coriander and pat of butter and fluff gently with a fork.

Simple, like kitchdi. And nutritious. 

 Week 7 recipe - Cabbage Paneer sabzi

Ingredients

• cabbage, two cups, washed and cut
• broad beans, 1 cup
• big onion, 1 cup
• tomato, chopped, 2 cups
• green chilli, 2
• chilli powder
• coriander leaves
• paneer, 10 pieces

To grind:

• badam, 3
• cashew, 4
• coconut, 2 tbsps
• kasa kasa, to taste
• fried gram, 2 tbsps
• cloves, 2
• cardamom, 2
• oil or ghee and salt

1. Cook broad beans and cabbage.
2. Put ghee in a kadai and roast onion, tomato, green chillies. Add turmeric powder and chilli powder.
3. Add cooked cabbage and broad beans. Add salt and the ground masala. 
4.  Turn off heat and add paneer and coriander leaves. 

 Week 6 recipe  - Vendekkai Gojju 

Ingredients

• 250 gms bhindi
• 1 1/2 tbsps tamarind extract
• a pinch of jaggery
• salt to taste
• oil

For dry masala

• 1 tsp fenugreek seeds
• 1 tsp sesame seeds
• 1 tsp cumin seeds

For masala paste

• 10-12 coriander strands
• 1 cup coconut
• 1 tsp mustard seeds
• 1 1/2 tsp uncooked rice
• 1 tsp turmeric powder
• 3-4 green chillies

For seasoning

• 2 tsp oil
• 3 whole dry red chillies
• 1/2 tsp mustard seeds

Method

Prepare the dry masala: 

1. Dry roast all the ingredients for dry masala and grind them together into a powder.

Prepare masala paste:

1. Grind together all the ingredients for the masala paste with the powdered spices and a dash of water.

Prepare bhindi:

1. Heat 3-4 tsp of oil and start shallow frying the bhindi.
2. To the bhindi, add the tamarind extract and salt.
3. Crumble the jaggery over it and 1 1/2 tbsps of masala paste.
4. Mix well, pour in some water and cook for 5-7 mts.

Prepare seasoning:

1. In another pan, heat 2 tsp of oil, add the ingredients for seasoning and saute for about 30 seconds without burning them.
2. Pour the seasoning over the bhindi and serve hot. 

Loved it. Can use yellow mustard seeds instead of black for a stronger flavor. Fry the bhindi well and see to it that it is not slimy. Getting the right consistency, not too thick, is important so add more water if necessary. 

 Week 5 recipe - Spicy chickpea and eggplant stew

Ingredients (serves 4)

• 3 large eggplant, cubed
• 1 cup chickpeas, soaked overnight
• 1/4 cup olive oil
• 3 garlic cloves, chopped
• 2 large onions, chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander
• 3 * 14 ounce cans chopped tomatoes (about 10 fresh tomatoes)
• salt and freshly ground pepper

For the garnish

• 2 tbsps olive oil
• 1 onion, sliced
• 1 garlic clove, sliced
• sprigs of cilantro

1. Place the eggplant in a colander and sprinkle with salt. Set the colander in a bowl and let sit for 30 mts to allow the bitter juices to escape. Rinse and dry.
2. Boil the chickpeas till tender. Drain.
3. Heat the oil in a large saucepan. Add garlic and onion and cook until soft. Add the spices and cook, stirring for a few seconds. Stir in the eggplant and cook for 5 mts. Add the tomatoes and chickpeas and season with salt and pepper. Cover and simmer for 20 mts.
4. To make the garnish, heat the oil in a frying pan and when very hot, add the onion and garlic. Fry until golden and crisp. Serve the stew with rice, topped with the garnish. 

Can also have this dish with rotis. Add some chilli paste to make it spicier. 

Week 4 recipe - Yellow moong and peanut soup

• Moong dal, 300 gms, washed and cleaned
• Veg stock, 1.2 l
• Coconut milk, 200 ml
• Oil, 2 tbsps
• Brown sugar, 1 tsp
• Roasted peanuts, 2 tbsps, crushed
• Green chilli, 1 deseeded and finely chopped
• Tamarind paste, 2 tsp
• Turmeric powder, 1/4 tsp
• Mustard seeds, 1/2 tsp
• Curry leaves, 6
• Coriander leaves
• Salt to taste

1. Put the moong dal in a pan and cover with the stock and bring to boil.
2. Reduce the heat and simmer for 35 minutes or until the dal is softened and slightly mushy. Add coconut milk. 
3. Meanwhile, heat the oil in a frying pan on medium heat and add mustard seeds. Add curry leaves and chopped green chillies.
4. Stir in the tamarind paste, sugar, turmeric powder in 100 ml water and bring to boil. Add the peanuts and salt and allow to simmer for 2 minutes.
5. Add to the dal and stir. Sprinkle the coriander leaves. Reduce the heat to low and gently fry for 20 seconds.

The soup was delicious. Good choice Amma. 

 Week 3 recipe - Paneer, Summer squash and Red bell peppers

Use whatever summer squash is available: yellow or green zucchini or bottle gourd. Contrast colours for visual impact: yellow zucchini with red bell peppers, or green squash with yellow bell peppers. 

Amma was not too keen on making this because of the long list of ingredients! But she finally agreed and it was actually very simple to make and delicious. 

• 1/2 tbsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp ground fennel
• 1/4 tsp turmeric
• 3/4 tsp garam masala
• 1/4 cup fresh or dried coconut
• 1/2 cup water
• 4 tbsps ghee or mixture of oil and butter
• paneer, about 170 gms, cut into cubes
• 1 whole dried red chilli
• 1/2 inch ginger, sliced into paper thin rounds
• zucchini or 10-inch bottle gourd
• 2 small red, yellow or green bell peppers, cut lengthwise into thin strips
• 1 1/4 tsp salt
• 1 tomato, diced
• 3 tbsps fresh coriander

1. Combine the ground coriander, cumin, fennel, turmeric, garam masala, coconut and water in a small bowl.

2. Heat ghee in a heavy-bottomed pan till over moderate heat. When hot, gently add the paneer cubes and fry for about 5 minutes, constantly turning the cubes till they are evenly brown.

3. Raise the heat a little, add the red chilli and ginger and fry until they darken a few shades. Stir in the squash and bell peppers and saute for about 10 minutes till the squash is cooked. Add the salt, spice paste and tomato, reduce the heat and stir-fry until the tomatoes are soft and the dish is dry. Add the fresh herbs, stir and serve. 

 Week 2 recipe - Curried cabbage with tender whole mung beans

This Bengali-style cabbage dish can be cooked in ghee, mustard oil or veg oil. You can also substitute 1 1/2 cups of sprouted mung for the whole mung beans.

• 2/3 cup whole green mung beans, sorted and cleaned
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 hot green chillies, seeded and sliced lengthwise into slivers
• 1-inch piece fresh ginger, cut into thin julienne
• 5 tbsps ghee, or oil
• 1/4 tsp hing
• 10 curry leaves or 1 bay leaf
• 1 small green cabbage, finely shredded
• 1 tsp turmeric
• 1 tbsp coriander powder
• 1 tsp salt
• 2 tsps lemon juice
• 1 tsp honey

1. To quick-cook the mung beans, wash well, then drop them into boiling water. Simmer over low heat for 2 minutes. Remove from heat, cover and set aside for 1 hour. Bring the water to a boil again and simmer for upto 1 hour or until just tender. Drain and set aside.

2. Combine the cumin seeds, mustard seeds, green chillies, and ginger in a small dish. Heat ghee or oil in a wok over moderately high heat. When hot, drop in the spice-seed mixture and fry until the mustard seeds begin to sputter and pop. Immediately drop in the hing, curry leaves, cabbage, turmeric and coriander powder and cook, stirring frequently, for 10-20 mts. 

3. In the last few minutes, add the beans, salt, lemon juice and honey. 

Very healthy dish especially if you sprout the beans. Different way to have cabbage. 

 Doing a lot of cooking during this COVID time. Just to keep ourselves busy and stay connected, we decided to cook one recipe, chosen by one of us, every week.  We then share pictures and discuss how the dish turned out with family online. Third week completed and it's been fun. 

Week 1 recipe - Summer squash and green peas

• 3 Tbsps ghee or 1 1/2 tbsps each veg oil and butter,  
• 2 green chillies, stemmed, seeded and cut lengthwise into slivers
• 1 tsp cumin seeds   
• 8-10 small zucchini (about 685gms), cut into 1/2-inch cubes (can also use bottle gourd)       
• 1/2 tsp turmeric         
• 1 tbsp ground coriander       
• 1 1/2 cups fresh peas in pods or 285 gms frozen peas
• 3 tbsps chopped fresh coriander

1. Heat ghee or oil in a heavy 2-3 quart/liter nonstick saucepan over medium heat. Add the chillies and cumin seeds and fry until they begin to darken. Stir in the zucchini, turmeric, coriander powder, peas, half of the fresh herb, and the butter (if you used veg oil). Cover and cook for 10 minutes, stirring occassionally.

2. Uncover and saute until the zucchini softens. If using frozen peas, add them now. Add the salt and the remaining coriander leaves. Gently mix and serve. 

 

My friend Anu's recipes

Dosa

Soak 1/2 cup Poha

Rice 1 cup
Urad dal 1/4 cup
Methi seeds 1 tsp

Soak the above 3 together for 4-5 hrs.

Grind poha first for 5 mins and then add the rice mixture and salt and grind.

Keep for fermenting.

Pudina chutney

For 1 cup coconut, use 15 pudina leaves.

In a little oil, fry urad dal, green chilli or red chilli and pudina.

Grind the above with coconut, tamarind and a little cilantro.  Temper with mustard seeds.

Moong dal paratha

1/2 cup moong dal soaked for 3 hrs
Jeera 1 tsp
Dhania powder
Chilli powder
Fennel seeds
Hing
A little crushed kasuri methi
A little oil
Whole wheat flour

Mix the above and knead into dough.

Sangu's Molaga Podi

Roast 1 cup urad dal, 1 tbsp channa dal and about 15 red chillies (depending on how spicy you want it).  Cool, add salt and powder coarsely.

Beetroot poriyal

Boil beetroot.  Cut into small pieces.  Heat oil, add jeera seeds, grated coconut, crushed peanuts and 2 green chillies.  Saute for 2 mins.  Add beetroot and cook for 5-8 mins.