Peanut Onion Chutney ~ Day 56

This easy and delicious peanut chutney / dip makes a great accompaniment to the South Indian breakfast dishes like, Idli, Dosai, Pongal or Upma.  I even like to have it with chapati. This high protein chutney can also be made without onion and garlic.  Just substitute onion with some fresh or frozen grated coconut while grinding.

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Preparation time: 5 minutes

Cook time: 10 minutes

Serves: 4

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Ingredients:

• Raw peanuts - 1 cup
• Onion - 1, small, chopped
• Garlic - 2 cloves
• Ginger - a small piece
• Red chilies - 3 or to taste
• Green chilies - 2 or to taste
• Tamarind - a small marble sized or 1/2 tsp tamarind paste
• Salt - to taste
• Mustard seeds - 1/2 tsp
• Curry leaves - few, finely shredded
• Oil - 3 tsp
• Water - 1 cup or more for grinding

Method: 

1. Heat 1 tsp oil in a small skillet.  Add the red, green chilies, garlic and ginger.  Saute for 20 seconds. Add the chopped onion and saute for a minute.  
2. Add the peanuts and tamarind.  Toast until the peanuts are golden brown.  Let it cool.  Grind the peanuts with salt, tamarind paste (if using) and water into coarse or smooth paste. 
3. Heat 2 tsp oil in the same skillet and splutter mustard seeds.  Add the shredded curry leaves and add the tempering to the chutney.  Mix well.
4. Serve as an accompaniment along with Idli, Dosai or Pongal.

Khaman Dhokla ~ Day 55

Khaman Dhokla is a traditional Gujarati snack made from chickpea flour.  This spongy, airy, and lightly spiced cake is very nutritious and healthy and it is gluten-free too.  Enjoy this easy to make appetizer with your evening coffee or tea.

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4 to 6

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Ingredients:

For the batter:

• Besan / Chickpea flour - 1 and 1/2 cups
• Yogurt / Curd - 1/3 cup
• Green chillies - 3, small
• Ginger - 1-inch piece
• Lemon juice - from 1 lemon
• Sugar - 2 tsp
• Turmeric powder - 1/2 tsp
• Eno fruit salt - 2 tsp
• Salt - to taste
• Oil - 2 tsp
• Water - 2 cups

For the tempering:

• Oil - 1 tbsp
• Mustard seeds - 2 tsp
• Sesame seeds - 1 tbsp
• Sugar - 1 tbsp
• Water - 1/2 cup
• Grated coconut - 1/4 cup
• Chopped fresh coriander leaves

Method:

1. Grind together the green chilies and ginger with some water into a paste.
2. In a large mixing bowl, combine the chickpea flour, yogurt, ground chili-ginger paste, sugar, salt, lemon juice, turmeric powder and oil.   Whisk well without any lumps.
3. Meanwhile,  prepare the steamer.  You can use a large pot or a pressure cooker for steaming the dhokla.
4. Grease a large, deep, round dish that can fit in the steamer.
5. Add eno fruit salt to the chickpeas flour paste and give it a quick mix and immediately pour the mixture into the greased plate.
6. Steam cook for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow it to rest for 5 minutes.
8. Heat oil for the tempering and splutter mustard seeds.  Add sesame seeds and fry until light brown. 
9. Add 1/2 cup water an sugar.  Bring it to a boil and remove from the heat.
10. Sprinkle grated coconut and coriander leaves on top of the steamed dhokla.
11. Pour the tempering water all over the dhokla.  Let it stand for 5 minutes before cutting into pieces.
12. Serve as a snack with tea / chai.

Bhatura ~ Day 54

Bhatura is a light, fluffy, deep fried bread originated from Northern India.  It is traditionally served with chickpea curry called Chole or Chana.  

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Preparation time: 10 minutes + Resting time 3 to 4 hours

Cooking time: 30 minutes

Yields: 8

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Ingredients:
All-purpose flour - 2 and 1/2 cups
Rava / Semolina / Cream of Wheat - 1/4 cup
Yogurt - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1 tsp
Oil + Ghee / Clarified butter - 1 tbsp each
Sugar - 3/4 tsp
Salt - 3/4 tsp
Water - as needed
Oil - for frying

Method:

1. In a mixing bowl, combine all the ingredients except oil for frying and make a tight but soft dough.
2. Cover with wet towel and let it rest for 3 to 4 hours.
3. Heat oil for frying.  Knead the dough well and take a lemon sized dough and roll out a thick round discs.
4. Drop the discs one at a time in hot oil and gently press the dough as it rises.  Flip the bhatura and fry on medium heat until light brown on both sides.
5. Drain on paper towel.  Repeat the process with the rest of the dough.
6. Serve hot with Chole or Chana masala.

Carrot Orange Sunrise Smoothie ~ Day 53

Start your morning with this thick, creamy, healthy, power packed and super nutritious smoothie and  boost your energy instantly.

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Preparation time: 10 minutes

Serves: 2 to 3

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Ingredients:

• Carrots - 2, large, peeled, chopped
• Oranges - 2, peeled, slices separated (I used Navel oranges)
• Frozen Mango chunks - 1/2 cup
• Pitted Dates - 6
• Ginger - a small piece
• Almond - 6
• Walnut - 6
• Almond Milk or Coconut milk - 1 cup or more
• Honey - 1 tbsp
• Nutmeg powder - 1/2 tsp
• Ice cubes

Method:

1. If you have one of the powerful blenders like Vitamix or Ninja, you can place all the ingredients at once and blend until smooth.
2. If you are using a regular blender, first chop the carrots, dates, almonds, ginger and walnuts.
3. Then add the remaining ingredients and blend until smooth.
4. Serve immediately.

Brussles Sprouts Paruppu Usili ~ Day 52

Paruppu Usili ... a combination of dals / lentils soaked, ground with red chilies, roasted until crumbly and added to variety of vegetables.  This traditional Tamil brahmin dish is usually made with cluster beans, green beans or banana flower.  Though I often make this usili with green beans, I also love making it with cabbage or cauliflower.   This healthy, nutritious and irresistible dish is best served with plain rice or as a side dish for vatha kuzhambu (spicy tamarind gravy) or mor kuzhambu (spiced yogurt gravy).

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Preparation time: 10 minutes + 2 hours soaking time

Cook time: 20 minutes

Serves: 4

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Ingredients:

• Brussels Sprouts - 1 lbs
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Asafoetida - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Curry leaves - few
• Salt - to taste
• Oil - 3 tbsp

To soak and grind:

• Toor dal - 3/4 cup
• Chana dal - 1/2 cup
• Red chilies - 6
• Ginger - a small piece
• Curry leaves - 5

Method:

1. Wash and soak toor dal and chana dal along with red chilies with enough water for at least 2 hours.  
2. Once soaked, drain the water and using a food processor, grind the dal, red chilies, ginger and curry leaves to a coarse paste without adding any water.  
3. Wash brussels sprouts, remove the outer layer and cut into 4 pieces lengthwise.  Steam cook the brussels sprouts for 5 minutes.
4. Heat oil in a large skillet.  Splutter mustard seeds.  Add urad dal and fry until golden brown.  Add asafotida and curry leaves.
5. Add the ground dal mixture, turmeric powder and half of the salt.  Mix thoroughly, saute over medium low heat, stirring frequently.  Roast until the moisture evaporates and dal mixture is crumbly, about 10 minutes.
6. Add the steamed brussels sprouts and the rest of the salt.  Mix well and saute for 2 minutes.
7. Serve hot with steamed rice, vatha kuzhambu or mor kuzhambu.

Milagu Kuzhambu / Black Peppercorn Gravy ~ Day 51

This spicy, tangy, and super delicious dish is a classic and traditional recipe of South India.   This finger-licking concoction is typically eaten by mixing with steamed rice and a dollop of ghee or sesame oil.  This lip-smacking rice is a perfect remedy for cold and cough.

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 6 to 8

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Ingredients: 

• Tamarind - a small lemon sized
• Mustard seeds - 1 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/2 tsp
• Curry leaves - 10
• Salt - to taste
• Sesame oil - 1/4 cu

To roast and grind:

• Red chillies - 4
• Coriander seeds - 2 tbsp
• Toor dal - 1 tbsp
• Urad dal - 1 tbsp
• Black peppercorn - 2 tbsp
• Cumin seeds - 2 tsp
• Fenugreek seeds - 1 tsp
• Curry leaves - 5

Method:

1. Soak tamarind in hot water for 10 minutes.  Squeeze out 2 cups of tamarind juice and discard the pulp.
2. In a small skillet, dry roast all the ingredients in the roast and grind list until golden brown and aromatic, on low heat.  Let it cool and grind to a smooth paste with 1/2 cup of water.
3. Heat oil in a saucepan and splutter mustard seeds.  Add curry leaves, turmeric powder and asafoetida.
4. Add tamarind juice, salt, and the ground paste.  Add 1 cup water and bring to a boil.  
5. Reduce the heat and cook until the oil separates from the gravy, about 15 minutes.
6. Serve with hot steamed rice drizzled with ghee or sesame oil.

Roasted Sweet Peppers Stuffed with Seasoned Mashed Potatoes ~ Day 50

 Mini sweet peppers are great for snacking with hummus or any dip.  Stuffing them with spiced up mashed potatoes takes it to a whole new level.   When served warm, these incredibly delicious peppers disappear in no time. 

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients:

• Sweet peppers - 12
• Potatoes - 2, large
• Onion - 1, finely diced (I used the green onion bulb)
• Mustard seeds - 1/2 tsp
• Crushed coriander seeds - 1 tsp
• Green chilies - 3, minced
• Ginger - 2 tsp, minced
• Turmeric powder - 1/4 tsp
• Lemon juice - 1 tbsp
• Curry leaves - 4, finely chopped
• Coriander leaves / Cilantro - 2 tsp, chopped
• Oil - 3 tbsp

Method:

1. Boil the potatoes till soft, peel, mash and set it aside.
2. Wash the sweet pepper, pat dry and make a slit the center.
3. Heat 1 tbsp oil in a skillet.  Splutter mustard seeds.  Add the crushed coriander seeds and curry leaves.
4. Add the onion, ginger and green chillies.  Saute until the onion is translucent.
5. Add turmeric powder, mashed potatoes and salt. Mix well.  Cook over low heat for 2 minutes.
6. Remove from the heat and add lemon juice and coriander leaves.  Stir to combine.  Let it cool for 2 minutes.
7. Gently stuff the potato mixture into the slit sweet peppers.  
8. Heat 2 tbsp oil in non-stick or cast iron skillet.  Saute the peppers on medium heat, stirring and turning frequently until the skin of the pepper turn brown on all sides, about 5 minutes.
9. Serve hot as an appetizer or a side dish.

Quinoa Pulao with Roasted Corn ~ Day 49

  

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Preparation time: 5 minutes

Cook time: 20 minutes

Serves: 3

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Ingredients:

• Organic Quinoa - 1 cup
• Roasted corn - 3/4 cup (I used Trader Joe's frozen roasted corn)
• Onion - 1, sliced
• Cumin seeds - 1 tsp
• Ginger - 2 tsp, grated
• Garlic - 1 tsp, minced
• Bay leaf - 2
• Cinnamon - 1 stick
• Cloves - 3
• Green cardamom - 2
• Green chilies - 3, slit
• Garam masala - 1 tsp
• Coriander leaves / Cilantro and Mint leaves - 2 tbsp each, chopped
• Salt - to taste
• Oil + Ghee - 1 tbsp each
• Water - 2 to 2 and 1/2 cups

Method:

1. Heat oil and ghee in a deep wide skillet.  Add cumin seeds, bay leaf, cinnamon, cloves, and cardamom.  Fry for 10 seconds.
2. Add the sliced onion, green chilies, ginger and garlic.  Saute for 3 minutes over medium heat.
3. Add the roasted corn, garam masla and mint leaves.  Saute for 2 minutes.
4. Add the quinoa and mix well.  Add 2 cups of water and salt.  Bring it to boil.
5. Cover and cook over low heat until the quinoa is soft and fluffy, about 15 minutes.
6. Remove from the heat and add coriander leaves and gently mix with a fork.
7. Serve hot with raita or any gravy.

Parangikkai Karamani Kootu (Pumpkin and Azuki Beans Stew) ~ Day 48

This recipe is very similar to a popular Kerala dish called Erisery.  In the traditional Eriseri recipe, fresh coconut, cumin seeds and red chilies are ground smooth and cooked along with pumpkin and azuki beans.  My initial plan to make Eriseri quickly changed when I realized I was out of cumin seeds.  I was too lazy to go out and decided to use fennel seeds and green chilies instead of cumin and red chilies. Fennel seeds add a subtle sweetness and refreshing aroma to this dish. I also added some left over cooked green gram to the dish.

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Preparation time: 10 minutes

Cook time: 15 minutes

Serves: 4

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Ingredients:

• Pumpkin / Parangikkai - 2 cups, peeled, cut into cubes
• Azuki beans/ Red chori / Karamani - 1/2 cup, washed and soaked for 2 hours
• Green chilies - 3
• Grated coconut - 1/2 cup
• Fennel seeds - 1 tsp 
• Black pepper corns - 1/2 tsp
• Ginger - 1/2 inch piece
• Coconut milk or creamer - 2 tbsp
• Mustard seeds - 1/2 tsp
• Coconut oil - 1 tbsp
• Curry leaves - few
• Salt - to taste

Method:

1. Drain the water from the soaked beans and add fresh water.  Cook the beans until soft, but not mushy.
2. If using pressure cooker, cook for about 4 whistles.
3. Place the pumpkin in a saucepan and add water until just covered, along with one slit green chili.
4. Cook over low flame until fork soft.  
5. Meanwhile, grind the coconut, green chilies, fennel seeds, ginger and peppercorns with little water, into a smooth paste.
6. Add the ground paste, cooked beans, coconut milk / creamer and salt to the cooked pumpkin.  Gently stir to combine.  Bring it a slow boil and remove from the heat.
7. In a small skillet, heat coconut oil and splutter mustard seeds and curry leaves.  Add it to the pumpkin stew and stir.
8. Serve with plain rice, mixed rice or chapati.

Dahi Sev Batata Puri ~ Day 47

This is a very popular and comforting chaat (street food) of India.  The round, puffed, semolina bread called puri, is stuffed with diced potatoes, chickpeas and lentil, which is then topped with a spicy and sweet chutney and filled with lightly sweetened yogurt.  A generous amount of fried chickpea flour noodles called sev, is sprinkled on the puris.  Then comes the fun part. You have to pop each of the puris as a whole in your mouth and eat it in one bite.  As you crunch on these puffs, you can feel the explosion of sweet and spicy flavors fill your taste buds.  Follow my previous posts for chutney recipes and how to make puris.  You can also find the ingredients listed in the recipe at any Indian store.

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Preparation time: 10 minutes

Cook time: 20 minute

Serves: 4

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Ingredients:

• Puris / Golgappas - 25 to 30, homemade or store bought
• Green chutney - 3/4 cup
• Sweet chutney (Tamarind date) - 3/4 cup
• Fine sev - 1/2 cup
• Red chili powder - 1 tsp
• Yogurt / Dahi - 2 cups
• Sugar - 2 tbsp

For the stuffing:

• Boiled potatoes - 2, diced
• Black chana - 1/2 cup (soaked overnight, cooked till soft)
• Whole moong dal - 1/2 cup (soaked overnight, steam cooked till soft)
• Chaat masala powder - 2 tsp

Method:

1. Arrange puris / golgappas in a large plate or tray.  Gently press the center of the puri and create a hole.
2. Beat the yogurt with sugar.  Set it aside.
3. Place the diced potato, chana and moong dal in a mixing bowl.  Add chaat masala and mix well.
4. Stuff the puris with 1/2 tsp or more of the potatoes, chana and moong dal.
5. Add green chutney and sweet chutney, about 1 tsp each.  Fill the puris with yogurt / dahi.
6. Top it off with more chutney and yogurt.  Sprinkle some red chillies and fine sev.
7. Serve immediately, else the puris will get soggy.
8. Enjoy!!

Homemade Puri Recipe for Pani Puri ~ Day 46

Here is an extremely easy to make puri recipe for making pani puri or dahi puri without any additives and preservatives.  I've come across many recipes that call for adding all-purpose flour / maida with rava/semolina, but I skipped adding it in this recipe.  The puris puffed up well and came out nice and crispy. 

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Preparation time: 10 minutes

Cook time: 30 minutes

Yields: 35 to 40

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Ingredients:

• Fine Rava / Sooji / Semolina - 1 cup
• Warm Water - 1/2 cup
• Salt - 1/2 tsp
• Oil - for deep frying

Method:

1. Mix all the ingredients and form a tight ball.  Knead until soft, about 7 to 8 minutes.
2. Cover with damp cloth and let it rest for 10 minutes.
3. Set up a colander lined with paper towel.
4. Heat oil in a deep skillet / kadai.
5. Take a lemon sized dough and roll into a thin disc.
6. Using a small round cookie cutter or any other small sharp cutter and cut the dough into small rounds.
7. Drop the cut discs one at a time, about 4 to 5, in to the hot oil.  Gently press the discs until it puffs up.
8. Reduce the heat and fry until light golden brown on both sides, flipping all along while frying. 
9. Remove and drain the puris on paper towel to absorb excess oil.
10. Repeat the process with the rest of the dough. Let it cool completely.
11. Store in an airtight container and use to make Pani puri or Dahi puri.

Date and Tamarind Chutney (Sweet Chutney) ~ Day 45

This sweet and sour chutney is another quintessential accompaniment for making chaats.   I have tried many recipes for this chutney over the years and nothing came close to my liking and satisfaction until, I found Chef Harpal Singh's video on YouTube on making this traditional chutney.  It has a perfect balance of sweet, sour and spiciness, that is lip-smackingly delicious.

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Preparation time: 5 minutes

Cook time: 25 minutes

Yields: 2 cups

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Ingredients:

• Pitted dates - 1/2 cup, chopped
• Tamarind - 1/2 cup 
• Grated jaggery - 1/2 cup
• Bay leaves, dry - 1
• Black cardamom - 2
• Dried ginger powder - 1 tsp
• Red chili powder - 3/4 tsp
• Fennel powder - 1 tsp
• Black salt - 1 tsp
• Carom seeds / Ajwain - 1/2 tsp
• Salt - to taste
• Water - 4 cups

Method:

1. Place all the ingredients in 4 cups of water.  Cook over medium heat for 20 minutes or until tamarind and dates are cooked softly and turns into a homogeneous mixture.
2. Strain the mixture using a fine mesh strainer.  Scrape all the juice out using a ladle or spoon.
3. Add 1/4 cup of water to the pulp and strain again, if needed.  Discard the pulp.
4. If the chutney is too thin, boil for another 5 minutes.  Once cooled, the chutney will become thick. 
5. Cool and refrigerate.  

Coriander Mint Chutney (Green Chutney) for Chaats ~ Day 44

A versatile and refreshing chutney made with cilantro and mint, flavored with lemon juice and some spices.  No chaat (savory snack) is complete without this spicy and tangy chutney drizzled all over. This chutney can also be used as a spread for sandwiches and dip for snacks.

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Ingredients:

• Fresh Coriander leaves / Cilantro - 1 cups, washed and roughly chopped with stalks
• Mint Leaves - 1/2 cup, washed
• Green chillies - 2 or to taste
• Lemon juice - 2 tbsp
• Peanuts - 1 tbsp
• Chaat masala - 1 tsp
• Mango powder - 1/2 tsp or a small piece of fresh green mango
• Roasted cumin powder - 1/2 tsp
• Black salt / Kala namak - 1/2 tsp
• Ginger - a small piece
• Garlic - 1 clove (optional)
• Sugar - 1/2 tsp
• Salt - to taste
• Water - for grinding

Method:

1. In a blender, blend all the ingredients until smooth.  Do a taste test and adjust the spices according to your preference.
2. Serve immediately or refrigerate for couple of days.  
3. Use it for chaats, sandwiches or as a dip for your favorite snacks.

Rasam Podi / Powder ~ Day 43

An aromatic spice mix added to a thin soup made with tomatoes and cooked lentils called Rasam, a staple and an ultimate comfort food for many South Indians.

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Ingredients:

• Coriander seeds - 1 cup
• Toor dal - 3/4 cup
• Red chillies - 1 cup
• Black peppercorns - 1/2 cup
• Cumin seeds - 1/4 cup
• Curry leaves - 1/4 cup
• Turmeric powder - 1 tbsp

Method:

1. Dry roast all the ingredients except turmeric powder, over low heat until aromatic.  
2. Let it cool completely.  Grind to a slightly coarse powder.  Add turmeric powder and pulse couple of times to combine.
3. Allow it to cool completely and store in an airtight container. 

Eggless Vanilla Cupcakes with Raspberry Butter Cream Frosting ~ Day 42

Celebrate Valentines day with this soft, fluffy and delicious cupcakes.  

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Preparation time: 20 minutes

Cook time: 20 minutes

Yields: 12 cupcakes

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Recipe adopted and modified from: Sally's baking addiction

Ingredients:

• All-purpose flour - 1 and 2/3 cup
• Baking powder - 2 tsp
• Baking soda - 1 tsp
• Salt - 1/2 tsp
• Granulated sugar - 1 cup
• Unsalted butter - 1/2 cup, melted
• Greek or regular yogurt - 1/2 cup
• Milk - 3/4 cup
• Vanilla extract - 2 tsp

For the frosting:

• Confectioners sugar / icing sugar - 3 to 4 cups
• Unsalted butter - 3/4 cup, at room temperature
• Raspberry preserve - 1/2 cup
• Heavy cream - 2 tbsp
• Vanilla extract - 1 tsp
• Salt - 1/4 tsp

Method:

1. Preheat oven to 350 degrees F.  Line a muffin tray with 12 cupcake liners.
2. Whisk together the flour,baking powder, baking soda salt.  Set aside.
3. In a large mixing bowl, whisk sugar and butter. Add the yogurt, milk and vanilla.  Whisk well to combine.
4. Add the flour slowly and mix well without any lumps.
5. Using a ice cream scoop, divide the batter into the cupcake liners. Back for 20 minutes or until the toothpick inserted in the center of the cupcake comes out clean.  Allow to cool completely before frosting.

To make frosting:

1. Beat the butter until soft and creamy, about 2 minutes.
2. Add the icing sugar, heavy cream, vanilla and salt.  Beat on high speed until thick.
3. Add the raspberry preserve and beat until thick and creamy. Add more sugar if needed.
4. Frost the cooled cupcake.  
5. Enjoy!

Pineapple Gojju ~ Day 41

This sweet, spicy and tangy pineapple stew originates from the State of Karnataka, India.  This delicious, finger-licking good curry, cooked in freshly roasted and ground masala paste along with tamarind and jaggery, is a special dish served during weddings and special occasions.  

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 Preparation time: 10 minutes

Cook time: 25 minutes

Serves: 6

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Ingredients:

• Fresh Pineapple - 2 cups, cut into small chunks (If using canned, choose unsweetened pineapple)
• Tamarind paste - 1/2 tbsp
• Jaggery powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1 tsp
• Asafoetida - a pinch
• Curry leaves - few
• Coconut oil - 2 tbsp
• Salt - to taste
• Water - 2 cups

To roast and grind:

• Coriander seeds - 2 tbsp
• Chana dal - 1 tbsp
• Urad dal - 1 tbsp
• White sesame seeds - 1 tbsp
• Black pepper - 1 tsp
• Cumin seeds - 1 tsp
• Fenugreek seeds - 1/4 tsp
• Dried red chilies - 6 (I used Byadagi variety which gives a bright color to the dish)
• Grated coconut - 1/4 cup

Method:

1. Place the pineapple in a saucepan and cover with water.  Add turmeric powder and tamarind paste. Cover and cook until soft, about 10 to 12 minutes, over low heat.  Check once in a while and add more water if needed.
2. In the meantime, in a small skillet, add 1/2 tsp oil and  roast all the ingredients in the roast and grind list except coconut, until golden brown. Remove from heat and add the coconut and roast while skillet is still hot.  Let it cool a bit and grind to a fine paste.
3. Add the ground paste, jaggery and salt to the pineapple.  Mix well.  If the gojju is too thick, add 1/2 cup of water. Simmer for 5 minutes.
4. Heat 2 tbsp coconut oil in a small pan and splutter mustard seeds.  Add asafoetida and curry leaves.
5. Pour the tempering over the gojju and mix to combine.
6. Serve with steamed rice or quinoa.  I had it with coconut quinoa.

Swiss Chard Dal / Paruppu ~ Day 40

A simple, healthy and nutritious dal made with swiss chard.  Similar to Spinach in taste, swiss chard is low in calorie and loaded with tons of antioxidants and vitamins. If you want to know more about swiss chard, click here. 

Source: whfoods.com

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Preparation time: 5 minutes

Cook time: 25 minutes

Serves: 4

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Ingredients:

• Moong dal - 1/2 cup
• Swiss Chard - 1 bunch (remove stems and center ribs, wash the leaves and chop finely)
• Shallots - 2, thinly sliced
• Ginger - 1 tbsp, chopped
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Cumin seeds - 1 tsp
• Dried red chillies - 3, broken
• Asafoetida - 1/4 tsp
• Salt - to taste
• Oil - 2 tbsp

Method:

1. Pressure cook the moong dal with 1/4 tsp turmeric powder with enough water for 3 whistles.  
2. In a saucepan, place the chopped swiss chard, 1/4 tsp turmeric powder and add enough water to cover the greens.
3. Cook the swiss chard until soft, about 7 to 8 minutes.
4. Add the cooked, mashed moond dal and salt.  Mix well and cook over low heat.
5. Meanwhile, heat oil in a skillet and splutter mustard seeds.  Add urad dal, red chillies and cumin seeds.  Fry until golden brown.
6. Add the shallots, ginger and asafoetida.  Fry until shallots are soft.  Add it to the dal and stir.
7. Serve hot with rice, roti, chapati, cooked millet or quinoa.

Beetroot Rice with Channa / Chickpeas ~ Day 39

This is one of the easiest, quickest, delicious and healthy rice dish to prepare.  It is a great lunchbox recipe to pack for kids as well as adults.  I made this dish with simple and minimal ingredients. Feel free to add onion, garlic, or any other vegetables if you wish.

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Preparation time: 10 minutes

Cook time: 25 minutes

Serves: 2

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Ingredients:

• Basmati rice - 1 cup, cooked
• Beet root - 1 1/2 to 2 cups, shredded
• Channa / Chickpeas - 3/4 cup or more, canned or cooked
• Cumin Seeds - 1 tsp
• Cinnamon Stick - 1-inch piece
• Cloves - 3
• Biriyani or Pulao masala powder - 1 tbsp
• Garam masala powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Oil - 2 tbsp
• Ghee - 1 tsp

Method:

1. Heat oil in a large skillet.  Add cumin seeds, cinnamon and cloves.  Fry for 15 seconds.
2. Add shredded beetroot and turmeric powder.  Saute for 2 minutes.
3. Add biriyani or pulao masala powder, channa / chickpeas and salt.   Mix well and cook for 5 minutes over low heat.
4. Add the cooked rice and mix well to combine.  Finally, add 1 tsp ghee and stir.
5. Serve hot with yogurt or raita.

Mixed Vegetable Sambar ~ Day 38

Sambar is an ultimate comfort food of South India.  This vegetable, lentil stew is made with tamarind juice and spiced with sambar powder.  Sambar powder is a blend of roasted lentils, dried red chilies, coriander seeds and fenugreek seeds, ground into a fine powder.  

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Preparation Time: 10 minutes

Cook time: 30 minutes

Serves: 6

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Ingredients:

• Toor dal - 1 cup
• Tamarind - 1 lemon sized, soaked in hot water for 15 minutes.
• Mixed vegetables - 2 cups, roughly chopped (I used Green pepper, Carrot, Purple radish, Eggplant and Chayote squash) 
• Small onions - 10, peeled
• Tomatoes - 2, small, chopped
• Mustard seeds - 1 tsp
• Sambar powder - 3 tbsp
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/2 tsp
• Salt - to taste
• Curry leaves - few
• Fresh coriander leaves 
• Oil - 2 tbsp

Method:

1. Pressure cook toor dal with 1/4 tsp turmeric powder in enough water for 4 to 5 whistles.
2. Extract the juice from the soaked tamarind and discard the pulp.  You need about 3 cups of tamarind juice.
3. Heat oil in a large saucepan.  Splutter mustard seeds.  Add the curry leaves and small onions and fry until slightly golden and soft.
4. Add the chopped vegetables and saute for 5 minutes.  Add the chopped tomatoes.  Cook for until soft. Add the sambar powder, turmeric powder, asafoetida and salt. Mix well and saute for 1 minute.  
5. Add the tamarind juice, mix well.  Bring it to a boil, simmer and cook until the vegetables are tender, about 10 minutes.
6. Mash the cooked door dal and add it to the boiling sambar.  Stir well.  Let it come to one boil and remove from the heat.
7. Garnish with chopped coriander leaves.
8. Serve with steamed rice, idli or dosai.

Easy To Make Recipes For The Super Bowl ~ Day 37

Here are some of my other easy to make recipes for tomorrow's Super Bowl game.  Enjoy the game with family and friends. 

GO PANTHERS!!!

Please click the link for the recipe.

http://www.apeekintomykitchen.com/2011/06/mango-salsa.html

http://www.apeekintomykitchen.com/2014/01/roasted-tomatillo-salsa-salsa-verde-for.html

http://www.apeekintomykitchen.com/2013/04/edamame-guacamole.html

http://www.apeekintomykitchen.com/2010/02/fruity-veggie-peanut-salad.html

 http://www.apeekintomykitchen.com/2014/01/paneer-pakora.html

http://www.apeekintomykitchen.com/2010/03/gobi-cauliflower-manchurian-baked.html

http://www.apeekintomykitchen.com/2011/02/sooji-rava-cream-of-wheat-dhokla.html

Rava Mint and Cashew Pakoda / Semolina Mint and Cashew Fritters ~ Day 36

This minty, crispy, delectable and easy to make pakoda is a perfect snack to munch while watching the Super Bowl.   

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients:

• Rava / Sooji / Semolina - 1 cup
• Rice flour - 1/4 cup
• Yogurt - 3/4 cup
• Fresh Mint leaves - 1/2 cup, chopped
• Cashews - 2 tbsp, broken
• Ginger - 1 tbsp, chopped
• Green chillies - 3, finely chopped
• Asafetida - a pinch
• Salt - to taste
• Water - as needed
• Oil - for frying

Method:

1. In a mixing bowl, combine rava, rice flour, mint, cashews,ginger, green chilies, asafetida and salt.
2. Add yogurt and mix well.  Sprinkle little water at a time and make a soft dough.  Let it rest for 5 minutes.
3. Heat oil in a deep skillet / kadai over medium high.
4. Take a tbsp full of dough and drop it in the hot oil.  Reduce the heat to medium low and fry until golden brown.
5. Drain on paper towel.
6. Serve hot with coffee or tea.

Vegetable Quesadilla (Super Bowl Recipe) ~ Day 35

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients:

• Flour Tortillas - 4
• Any kind of Salsa - 1 cup
• Mexican cheese or Pepper jack cheese - 2 cups
• Black beans, 1 can, rinsed and drained
• Onion - 1, large, thinly sliced
• Green pepper - 1, thinly sliced
• Red pepper - 1, thinly sliced
• Yellow pepper - 1, thinly sliced
• Roasted corn or sweet corn (frozen) - 1 cup, microwaved and thawed
• Taco seasoning - 2 tsp
• or
• Roasted cumin powder - 2 tsp
• Garlic powder - 1 tsp
• Onion powder - 1 tsp
• Chili powder - 1 tsp
• Salt - to taste
• Fresh coriander leaves / Cilantro - 1/4 cup, chopped
• Butter - 2 tbsp
• Oil - 2 tbsp

Method:

1. Heat oil in a large skillet.  Add onions and saute for a minute.
2. Add the peppers and stir and cook for 2 minutes.  
3. Add taco seasoning or cumin, garlic, onion, chili powder and salt.  Mix well.
4. Add black beans and the corn.  Stir well and cook for a minute.  Remove from the flame and stir in the chopped cilantro / coriander leaves.  Set it aside.
5. Heat a large griddle on medium high.  Spread 1/2 tsp butter and place one tortilla on the griddle.
6. Spread 2 tbsp salsa all over the tortilla.
7. On one side, place some of the vegetable mixture and sprinkle with some cheese.
8. Close the other side over and press it firmly.  Cook until the bottom turns light golden brown.
9. Flip and cook the other side.
10. Remove and let it stand for a minute and cut into wedges.
11. Serve with guacamole and sour cream.

Broccoli Pizza Puff Spirals (Super Bowl Recipe) ~ Day 34

There is nothing much to say about these cute and delicious pizza rolls, except they are extremely easy to make and they will disappear in no time.  Make this fun appetizer for the Super Bowl and enjoy the game.

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Preparation time: 10 minutes 
plus 30 minutes to thaw the pastry sheets

Cook time: 15 minutes

Serves: 6

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Ingredients:

• Puff pastry sheets - 1 pack, thawed
• Ricotta cheese - 1 cup
• Broccoli florets - 2 cup, finely chopped
• Mozzarella cheese - 1 cup, shredded
• Garlic - 1 clove, finely chopped
• Dried basil - 1/2 tsp
• Dried oregano - 1/2 tsp
• Olive oil - 2 tbsp
• Red chilli flakes - to taste
• Salt - to taste

Method:

1. Preheat oven to 400 degrees F.  Line  baking sheet with parchment paper.
2. In a small mixing bowl, combine ricotta cheese, basil, oregano and salt.  
3. Mix garlic in 2 tbsp olive oil.
4. Brush garlic oil in one of the pastry sheet.  
5. Spread the ricotta mixture evenly on the sheet.
6. Next, sprinkle broccoli and red chilli flakes.
7. Top it with mozzarella cheese.
8. Take one end of the pastry sheet, roll to the other end.  Pinch the ends together.  Cut into 4 slices. 
9. Place the slices cut side down on the baking tray and repeat the process with the rest of the sheets.  
10. Bake until golden brown, about 15 - 20 minutes.  
11. Serve hot.

Fresh Basil Hummus (Super Bowl Recipe) ~ Day 33

Are you ready for the Super Bowl 50 this weekend?  I am so excited for two reasons. 1) It is happening here in the Bay Area and 2) my hometown team Carolina Panthers is playing in the super bowl.  I am sure my family and friends in Raleigh, NC will be glued to the TV watching the historic game this weekend.  Super bowl party is all about food, food and more food.  I'll be posting some easy to make recipes this week for the game day.  Today's recipe is a healthy hummus dip bursting with fresh flavors of sweet basil and lemon.  Hummus can be served as a dip for crunchy vegetables, pita chips, or any kind of chips.   

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Preparation time: 5 minutes

Process time: 5 to 7 minutes

Serves: 4

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Ingredients:

• Chick peas - 1 can, 15oz
• Tahini - 1/4 cup, (for homemade Tahini, roast 1/4 cup white sesame seeds until golden brown over low heat, cool and process with 2 tbsp olive oil until smooth)
• Basil - 2 cups
• Garlic - 1 clove
• Lemon juice - from 1 lemon
• Olive oil - 2 tbsp
• Salt and Pepper - to taste
• Chat masala - 2 tsp (optional, but highly recommended)
• Chili flakes - for garnishing

Method:

1. Rinse and drain the chickpeas.  Place it in a food processor bowl and process until smooth.
2. Add tahini, lemon juice, basil, chat masala, and salt and pepper.  Process until smooth, scraping the sides of the bowl as needed.
3. Transfer into a serving dish and drizzle some olive oil and garnish with red chilli flakes.

Kadhi Pakora (Baked Version) - Spiced Yogurt Soup with Chickpea Dumplings ~ Day 32

Here is a healthy and guilt-free version of the very popular, delicious and lip smacking, Punjabi delicacy, Kadhi Pakora.  I've tried this baked version pakoras many times, and it tastes as yummy as the fried ones.  Now you can enjoy this low-fat and gluten-free dish, without a quilt, anytime you are in the mood for a comfort food.

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 Preparation time: 15 minutes

Cook time: 30 minutes

Serves: 4

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Ingredients:
For the Kadhi:

• Besan / Gram flour / Chickpea flour - 1/4 cup
• Yogurt - 1 1/2 cups
• Red chilli powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Mustard seeds - 1/2 tsp
• Fennel seeds - 1 tsp
• Methi/ fenugreek seeds - 1/2 tsp
• Red chilli - 1
• Green chilli - 2, slit
• Ginger - 1 tbsp, chopped
• Garlic - 1 tbsp, chopped (optional)
• Curry leaves - few
• Oil + Ghee - 1 tbsp each
• Water - 2 1/2 cups or more
• Fresh coriander leaves - for garnishing

For the pakora:

• Besan / Gram flour / chickpea flour - 2 cups
• Onion - 1, chopped
• Red chilli powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Fennel powder - 1 tsp
• Ginger - 1 tbsp, chopped
• Salt - to taste
• Baking soda and baking powder - 1/4 tsp each
• Coriander leaves / cilantro - 2 tbsp, chopped
• Oil - 2 tbsp
• Water - 1/4 cup or more

Method:

1. Preheat oven to 350 degrees F.  Line a baking tray with parchment paper or aluminum foil.
2. In a mixing bowl, combine all the ingredients for the pakora except water.  Mix well.
3. Add water little at a time and make a soft dough.  Spoon about 1 tbsp of dough and place it on the baking tray.  Finish with rest of the dough.
4. Bake for 15 minutes or until the bottom turns golden brown.  Flip the pakoras and continue baking until both sides are cooked and crispy.  Remove and set it aside.
5. In a mixing bowl, whisk together chickpea flour, yogurt, salt, chilli powder and turmeric powder without any lumps.
6. Heat oil and ghee in a large saucepan.  Splutter mustard seeds.  Add fennel seeds, methi / fenugreek seeds, red and green chillies, ginger, garlic (if using) and curry leaves. Fry for 20 seconds.
7. Add the yogurt mixture along with 2 1/2 cups of water.  Mix well and bring it to a gentle boil over medium to low heat.
8. Add the baked pakoras and mix gently and cook for 10 minutes over low heat.  If the kadhi is too thick, add more water to thin it down.
9. Remove and garnish with fresh coriander leaves.
10. Serve hot with steamed rice, roti or chapati.