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.