Peruvian (Mayocoba) Beans and Radish Stir-Fry ~ Day 81

Peruvian beans are also known as Frijoles Perunos / Mayocoba or Canary beans.  They are oval shaped, pale yellow, dry beans with delicious buttery taste and texture.     

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Preparation time: 10 minutes + overnight soaking

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Preuvian beans - 3/4 cup, soaked overnight
• Small red radishes - 2 bunches, washed and cut in to halves
• Fenugreek leaves or any other greens - 1 cup (optional)
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Broken red chilies - 4
• Ground black pepper - 1/2 tsp
• Cumin powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Grated coconut - 2 tbsp
• Curry leaves - few
• Salt - to taste
• Splash of lemon juice
• Oil - 1 tbsp

Method:

1. Pressure cook the soaked beans for 3 whistles or until soft.  
2. Heat oil in a skillet and splutter mustard seeds.  Add urad dal and red chilies.  Fry until golden brown.
3. Add asafoetida, radish, turmeric powder, and curry leaves.  Sprinkle little water, cover, and cook over low heat until soft.
4. Add the cooked beans, fenugreek leaves (or any greens), pepper powder, cumin powder, and salt.  Mix well.  Saute for 3 to 5 minutes.  Remove from heat and add the grated coconut.  Stir to combine.
5. Serve hot as a side dish for any rice dish or simply like a salad.

Vengaya Vatha Kuzhambu / Onion Vatha Kuzhambu ~ Day 80

This spicy, tangy and lip-smacking gravy is one of the authentic and traditional dish of Tambram household.  Onions cooked in tamarind gravy along with roasted peanuts and spices.  It is best paired with paruppu thogayal (toor dal chutney) or Keerai masiyal (mashed spinach) and sutta appalam (toasted papad).

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Preparation time: 10 minutes

Cooking rime: 25 minutes

Serves: 6

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Ingredients:

• Tamarind Juice - 1 cup (Soak golf ball sized tamarind in hot water for 15 minutes, squeeze the juice and discard the pulp)
• Onion (red or yellow) - 3, roughly chopped
• Sambar powder - 2 tbsp
• Red chili powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Jaggery - 1-inch piece
• Salt - to taste
• Curry leaves - few
• Water  2 cups

For tempering:

• Mustard seeds - 1 tsp
• Fenugreek seeds - 1/2 tsp
• Ajwain / omam - 1 tsp
• Raw peanuts - 1/4 cup
• Asafoetida - 1/4 tsp
• Sesame oil - 4 tbsp

Method:

1. Heat oil in a wide bottomed saucepan.  Splutter mustard seeds.  Add ajwain /omam, fenugreek seeds and peanuts. Fry until peanuts are roasted, about 2 minutes.
2. Add curry leaves, asafoetida and onions.  Fry the onions until soft and translucent.
3. Add the sambar powder, red chili powder, and turmeric powder.  Saute for 30 seconds, over low heat.
4. Add the tamarind juice along with 2 cups of water, jaggery, and salt.  Mix well and let it boil for 20 minutes, over medium low heat, until gravy thickens.  Gravy should be of a pouring consistency.
5. Remove from the heat and drizzle some sesame oil for extra flavor.  Add some more chopped curry leaves.
6. Serve with hot steamed rice, drizzled with ghee or sesame oil and sutta appalam / toasted papad.

Vietnamese Spring Rolls with Spicy Peanut Sauce ~ Day 79

Spring rolls or summer rolls are very light and refreshing and make a wonderful appetizer, lunch or dinner.  Except for the chopping of the vegetables, these spring rolls are quite easy to make and very versatile.  

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Ingredients:

• Spring roll wrappers - 8 or more
• Warm water - to moisten the wrapper
• Thinly sliced vegetables: Green pepper, red pepper, cabbage, cucumber, red radish
• Herbs: Thai basil, cilantro, mint, and/or dill

For the spicy peanut sauce:

• Peanut butter - 2 tbsp
• Chili garlic or chili sauce - 2 tbsp
• Soy sauce - 1 tbsp
• Maple syrup - 2 tsp
• Lemon juice - 1 tsp
• Water - as needed

Method:

1. In a mixing bowl, whisk together all the ingredients for the sauce until smooth and creamy.  If the sauce is too thick, thin it out with water.  Set it aside.
2. Fill a large bowl with warm water.  Dip and rotate the rice paper in water for 2 seconds.  If soaked too long, the paper will break. 
3. Place the rice paper on a plate and start assembling the veggies from the bottom 1/3 of rice paper closet to you.
4. Start with some herbs and top it with vegetables.  Do not over stuff.  
5. Start rolling: wrap the bottom edge of the paper over the veggies and tuck it in.  Next wrap the sides carefully and start rolling towards the top, gently and tightly.  Finish with rest of the papers.
6. Serve with spicy peanut sauce.

Instant Apple Oorugai (Pickle) ~ Day 78

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Preparation time: 10 minutes

Yields: 4 cups

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Ingredients:

• Granny smith Apples or any tart variety apples - 4, chopped 
• Red chili powder - 2 tbsp or to taste
• Mustard powder - 2 tbsp (freshly ground black mustard seeds)
• Turmeric powder - 1/2 tsp
• Fenugreek powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Salt - to taste
• Sesame oil - 2 tbsp

Method:

1. Combine all the ingredients (except oil), in a dry non-plastic dishware.
2. Heat sesame oil in a small skillet until slightly smoky.  Pour the oil over apple mixture.
3. Mix well, cover and let it rest for 15 to 30 minutes.  
4. Serve with any type of Indian food as a spicy accompaniment.  My choice is always with thayir sadam / yogurt rice.  

Cornmeal Adai (Pancake) With Kohlrabi (Knol-Khol) ~ Day 77

Biriyani Flavored Rice Noodles with Rainbow Carrots ~ Day 76

Craving for biriyani?   Here is a guilt-free, healthy and delicious noodles bursting with aromatic biriyani flavor.   Feel free to add any vegetables that you would use for a regular biriyani. 

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Preparation time: 10 minutes

Cook time: 10 minutes

Serves: 2

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Ingredients:

• Rice noodles / sticks - 1/2 package
• Rainbow carrots - 2 cups, shredded (I used the spiralizer)
• Fennel seeds - 1 tsp
• Biriyani masala powder - 2 tsp
• Mint / Pudina leaves - 2 tbsp, finely chopped
• Salt - to taste
• Oil or ghee (clarified butter) - 2 tsp

Method:

1. Soak rice noodles in hot water for 5 minutes.  Drain.
2. Heat oil or ghee in a skillet.  Splutter fennel seeds.  Add the biriyani masala and saute for 10 seconds over low heat. Add the carrots and salt.  Saute for 2 minutes.
3. Add the cooked noodles and mint leaves.  Mix well to combine.
4. Serve hot.

Aval Orange Payasam / Poha (Flattened Rice) Orange Kheer ~ Day 75

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Preparation time: 5 minutes

Cook time: 20 minutes

Serves: 3 to 4

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Ingredients:

• Aval / Poha / Flattened rice - 3/4 cup (White or Brown)
• Milk - 2 cups
• Sugar - 1/2 cup 
• Orange - 2, peeled, pulp removed from the fibers and chopped
• Ghee - 1 tsp
• Cardamom powder - 1/2 tsp
• Saffron strands - few
• Chopped nuts - for garnishing

Method:

1. In a small skillet, saute the poha in ghee until heated through.  Set it aside.
2. Boil milk in a saucepan.  Simmer for 10 minutes, stirring often, until slightly reduced.
3. Add poha and cook until soft.  Add the sugar and cook for another 10 minutes to thicken (a semi porridge consistency).  If the kheer is too thick, add more lukewarm milk.  Add cardamom powder and saffron strands.  Mix well.  Cool completely.  
4. Once cooled, add the chopped oranges.  Chill before serving.
5. Garnish with chopped nuts and serve.

Pineapple and Papaya Salsa ~ Day 74

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Preparation time: 10 minutes

Yields: 3 cups

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Ingredients:

• Pineapple - 1 cup, diced
• Papaya - 1 cup, diced
• Red pepper - 1/2 cup, diced
• Red onion - 1/2 cup, finely chopped
• Jalapeno or Serrano pepper - 2 or to taste, seeded and chopped 
• Cumin powder - 1/2 tsp (optional)
• Ground black pepper - 1/2 tsp
• Lime juice - 1 tbsp or to taste
• Cilantro and Mint leaves - 2 tbsp, finely chopped
• Dash of Himalayan sea salt or regular salt

Method:

1. Combine all the ingredients in a large mixing bowl. Check for seasoning.  Refrigerate at least 15 minutes for the flavors to mingle. 
2. Serve chilled salsa with tortilla chips or tacos.

Cilantro Lime Rice ~ Day 73

Here is an incredibly easy to make Chipotle style, cilantro lime rice recipe.  This delicious and refreshing rice is a great addition to tacos, burritos, and wraps.  This rice can also be served, as a side dish to any Mexican food.

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Preparation time: 5 minutes

Cook time: 15 minutes

Serves: 4

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Ingredients:

• Basmati rice, or any long grain rice - 1 cup, washed and drained
• Butter or any oil - 2 tbsp
• Fresh lime juice - 2 tbsp
• Cilantro - 2 tbsp, finely chopped
• Bay leaf - 1
• Salt - to taste
• Water - 2 cups

Method:

1. In a large saucepan, add butter, bay leaf and rice.  Saute for 2 minutes, stirring constantly, over medium - low heat.
2. Add 2 cups of water and salt.  Let it come to a boil.  Cover and simmer for 15 minutes or until the water is absorbed.
3. Remove from the heat.  Add the lime juice, cilantro and 1 tbsp butter.  Mix gently with a fork.
4. Serve with tacos, burritos or any Mexican food.

Pan Fried Bread Bajji ~ Day 72

Enjoy this quick and delicious, guilt-free bajjis whenever you crave for a deep fried  snack. 

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 Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients:

Bread slices - 4

Green chutney and sweet chutney - 2 tbsp each 

Oil - 3 to 4 tbsp

Chat masala - for garnishing

For the batter:

Chickpea flour / Besan / Kadalai maavu - 1 cup

Rice flour - 1/2 cup

Red chili powder - 2 tsp or to taste

Asafoetida - 1/2 tsp

Baking soda - a pinch (optional)

Salt - to taste

Method:

1. Sift all the ingredients for the batter in a mixing bowl.
2. Add water little at a time and make a batter which is in flowing consistency and can easily coat the bread.
3. Cut the bread into 4 triangles.  Spread green chutney on one side and sweet chutney on the other side of the bread slices.
4. Heat 1 tbsp oil in  skillet.  Dip the bread slices into the batter one at a time and place it on the hot skillet.  Drizzle some more oil around the bread slices.  
5. Cook over medium heat until bottom of the bread slices are golden brown.  Flip and cook on the other side.  When both sides are cooked thoroughly, remove from the heat.  
6. Repeat the process with rest of the bread slices.  Sprinkle with chat masala.
7. Serve hot with ketchup or any spicy dip.

Raw (Green) Papaya Dry Curry ~ Day 71

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients: 

• Raw papaya - 1, medium, peeled and cut into cubes
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Turmeric powder - 1/4 tsp
• Curry powder - 2 tsp (Here is the recipe for curry powder)
• Asafoetida - a pinch
• Salt - to taste
• Coconut oil - 2 tsp
• Curry leaves - few

Method:

1. Steam cook the cubed papaya until fork tender.
2. Heat oil in a skillet.  Splutter mustard seeds.  Add urad dal and fry until golden brown.
3. Add asafoetida and curry leaves.  Add the steamed papaya, turmeric powder and salt.  Stir to combine.
4. Add the curry powder and mix well to coat.  Cook over low heat for 2 minutes, stirring often.
5. Serve hot.  Best served as a side dish for sambar, rasam or yogurt rice.

Eggless - Saffron and Cardamom flavored Arabian Cake ~ Day 70

I was browsing through Pinterest and this recipe caught my eye.  I quickly went through the recipe and sure enough, I had all the needed ingredients and immediately started making it.  It is a simple, mildly sweet cake infused with rich and aromatic flavors of saffron and cardamom.  Can any dessert go wrong with this flavor combination?  Try and see.

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Preparation time: 10 minutes

Cook time: 30 minutes

Serves: 6 to 8

Recipe source: Munatycooking

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Ingredients:

• All-purpose flour - 1 cup
• Corn starch - 1 tbsp
• Baking powder - 1 tsp
• Baking soda - 1/4 tsp
• Salt - a pinch
• Milk - 6 tbsp
• Cardamom powder - 1 tsp
• Saffron - 1/4 tsp
• Yogurt - 1/4 cup
• Sugar - 1 cup (original recipe calls for 6 tbsp, I added 2 tbsp more)
• Melted butter - 2 tbsp
• vegetable oil - 2 tbsp
• Chopped nuts - for garnishing

Method:

1. Preheat oven to 350 degrees F.  Grease and cake pan and set it aside.
2. Add cardamom and saffron to milk and keep it aside.
3. In a mixing bowl, sift flour, baking powder, baking soda, corn starch, and salt.  
4. In another mixing bowl, beat yogurt, sugar, saffron milk, butter, and oil until sugar dissolves.
5. Add the flour mixture to the wet ingredients and stir gently.  Do not mix more than 10 - 15 seconds.
6. Pour the mixture in a greased pan.  Bake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.  It took 30 minutes in my oven.
7. Garnish with your choice of chopped nuts.

Poosanikai (Ash Gourd) Kootu / Winter Melon Stew ~ Day 69

A quick, simple yet delicious stew / kootu made with winter melon, also known as ash gourd or white pumpkin.  Gram / chana dal / yellow lentil is added for protein along with lightly spiced ground coconut.  

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Preparation time: 10 minutes + 1/2 hour soaking time

Cook time: 15 minutes

Serves: 4

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Ingredients: 

• Poosanikai / Winter melon - 4 cups, Peeled and cut into cubes
• Kadalai Paruppu / Chana dal - 3/4 cup
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Salt - to taste

To grind:

• Grated coconut - 1/2 cup
• Cumin seeds - 1 tsp
• Red or green chilies - 3 or more
• Black peppercorns - 1/2 tsp
• Ginger - a small piece

For tempering:

• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Curry leaves - few
• Coconut oil - 2 tsp

Method:

1. Wash and soak the chana dal in water for 1/2 hour.  Cook the dal until soft, on a stove top or in a pressure cooker.
2. Grind the ingredients in the "to grind" list into a coarse paste.
3. Place the melon in a saucepan and add to just cover the melon.
4. Cook over medium heat until the melons are tender and translucent.  Add turmeric powder and the cooked dal.  Bring it to a boil.
5. Add the ground paste and salt.  Stir and cook for 2 minutes over low heat.
6. Heat oil in a small skillet, splutter mustard seeds.  Add  urad dal and fry until golden brown.  Add asafoetida and curry leaves.  Pour the tempering over kootu / stew.  Mix well
7. Serve hot with steamed rice or quinoa.

Minty Peas Paratha / Flat Bread ~ Day 68

A soft, flaky, refreshing flat bread seasoned with dried pomegranate and mango powder.

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Preparation time: 10 minutes

Cook time: 40 minutes

Yields: 10 

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Ingredients:

• Wheat flour - 2 cups + 1/2 cup for dusting
• Green peas - 1 cup, frozen, thawed
• Fresh mint - 1 cup, washed
• Green chilies - 4
• Ginger - 1-inch piece
• Anardana / Dried Pomegranate powder - 1 tsp
• Amchur / Mango powder - 1 tsp
• Chat masala - 1 tsp
• Salt - to taste
• Oil - 2 tbsp 
• Oil + Ghee - 1 tbsp each, for frying

Method:

1. Grind peas, mint, green chilies, and ginger into a coarse paste.
2. In  mixing bowl, combine flour, anardana powder (dried pomegranate), mango powder, chat masala, salt, 2 tbsp oil, and the ground paste.  Mix well.  
3. Add water little at a time and make a soft dough.  Knead the dough for 5 minutes.  The dough can also be made in the kitchen aid stand mixer. 
4. Cover and rest the dough for 30 minutes.  Combine oil and ghee in a small bowl.
5. Divide the dough into 10 equal balls.  Dust the dough ball in flour and roll into a thin disc using a rolling pin. 
6. Brush about 1/2 tsp oil and ghee mixture.  Sprinkle flour all over.  Gather one end of the disc and start making folds like a fan / pleat till the other end.  Roll from one end to another end to make a ball. Flatten and roll into a thin disc, dusting with flour as needed. 
7. Heat a cast iron skillet / tawa and place the rolled out disc and cook on medium heat, until bubbles appear.
8. Flip, apply oil/ghee to the cooked side.  Once the other side is cooked, apply oil/ ghee again.
9. Toast until both sides are nicely cooked with brown spots.  Remove from the skillet.  Once all the parathas are cooked, gently loosen the layers by pressing the sides of the parathas.
10. Serve hot with yogurt, pickle, or curry of your choice.

Black Bean Soup ~ Day 67

This healthy, low-fat, highly nutritious, and protein packed soup is extremely comforting and delicious. Loaded with amazing flavors, this soup is very versatile and can be served as a curry / dal with rice and naan as well.

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Preparation time: 10 minutes

Cook time: 15 minutes

Serves: 3

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Ingredients:

• Black beans - 2, 15oz cans, rinsed and drained
• Onion - 1, small, finely chopped
• Tomato - 1, small, finely chopped
• Green pepper / bell pepper - 1, small, finely chopped
• Jalapeno pepper - 1, deseeded, chopped finely
• Garlic - 1 clove, minced
• Ginger - 1 tsp, minced 
• Cumin powder - 2 tsp
• Red chili powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Chat masala - 1/2 tsp (optional)
• Lemon juice - 2 tsp
• Salt - to taste
• Oil - 2 tsp
• Fresh coriander leaves / cilantro - 2 tbsp, finely chopped

Method:

1. Heat oil in a sauce pan.  Add the onions, ginger and garlic.  Saute until soft.
2. Add the green pepper and jalapeno pepper and saute for 30 seconds.  Add the tomato, cumin powder, chili powder, and garam masala powder.  Saute for 2 minutes.
3. Add the black beans and salt along with 3 cups of water.  Mix well. Take about 2 tbsp beans with the water and grind to a smooth paste.  Add it to the soup and bring it to a boil.  Simmer and cook for 15 minutes.
4. Remove from the heat and sprinkle chat masala and lemon juice.  Garnish with fresh coriander / cilantro leaves.
5. Serve hot.

Bisibelabath Powder ~ Day 66

A spicy and aromatic powder used to make the famous Karnataka dish called Bisebelabath. Bisibelabath is a mix of rice, lentil and vegetables cooked in tamarind juice and seasoned with this spice blend.  

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Preparation time: 10 minutes

Yields: 1/2 cup (for making 2 cups of rice)

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Ingredients:

• Coriander seeds - 2 tsp
• Chana dal - 2 tsp
• Urad dal - 2 tsp
• Red chilies - 4
• Byadigi chilies -4
• Black pepper - 1 tsp
• Cumin seeds - 1/2 tsp
• Poppy seeds - 1 tsp
• Cinnamon - 1/2 stick
• Cloves - 4
• Cardamom - 2
• Marathi moggu (Tapok buds) - 2, optional
• Mace - 1, optional
• Fenugreek seeds - 1/4 tsp
• Desiccated coconut - 1/4 cup
• Ghee - 2 tsp

Method: 

1. Roast the chana dal and urad dal in a small skillet till golden brown. Transfer into a bowl.
2. Heat ghee in a small skillet.  Add the desiccated coconut and fry till golden brown over low heat. Transfer it into a bowl.
3. Heat 1 tsp ghee in the same skillet and roast rest of the ingredients over low heat until aromatic, about 1 to 2 minutes. Let it cool completely.
4. Grind into fine powder along with chana dal, urad dal and coconut.
5. Use immediately.  If not, store in the refrigerator for later use. 

Coconut Quinoa (South Indian Style) ~ Day 65

Here is a healthy and nutritious alternative to a traditional South Indian coconut rice.

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Preparation time: 5 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients:

• Quinoa (white or tri-color) - 1 cup
• Water - 2 cups
• Grated coconut (fresh or frozen) - 3/4 cup 
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Broken cashews - 10
• Broken red chillies - 4
• Asafoetida - a pinch
• Curry leaves - few
• Salt - to taste
• Coconut oil - 2 tbsp

Method:

1. Rinse the quinoa well and drain.  Cook quinoa with 2 cups of water in a pressure cooker for 3 whistles.  For the stove top method, bring water to a boil in a sauce pan.  Add quinoa, stir, cover and cook for 15 minutes or until all the water has been absorbed.  Let it stand covered for 5 minutes and fluff gently with a fork.  
2. Heat oil in a skillet.  Splutter mustard seeds.  Add urad dal, red chillies, cashews, curry leaves, and asafoetida.  Fry until golden brown over low heat. 
3. Add the grated coconut and saute for 2 to 3 minutes.  Turn off the heat.
4. Add the cooked quinoa and salt.  Mix well.
5. Serve with any spicy gravy, papad or chips.

Zucchini Noodles with Roasted Red Pepper and Avocado Pesto ~ Day 64

 This is a simple, delicious and healthy way to replace pasta when you are counting calories and carbs.  Zucchini noodles or zoodles are made with a spiralizer, a popular gadget that transforms vegetables and fruits into spirals like thick and thin spaghetti, or ribbons.  It is so easy to use and the noodles are ready in less than five minutes.  With many different options from table top to handheld spiralizers, Paderno and Veggeti Pro brands are more popular slicers in the market.  Even if you don't own this lovely gadget, it is quite simple to make these spirals.  Just use the vegetable peeler, peel thick slices out of zucchini or any vegetable, stack them together and cut into thin noodles.

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 2

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Ingredients:

• Zucchini - 2 
• Garlic - 1 clove, finely chopped
• Olive oil - 1 tbsp

For the pesto sauce:

• Red peppers - 2
• Avocado - 1, pitted 
• Almonds or Walnuts - 1/4 cup ( I used both)
• Fresh basil - 1 cup
• Garlic - 2 cloves
• Lemon juice - 2 tsp
• Ground black pepper - 1/2 tsp or to taste
• Grated Parmesan cheese - 1/4 cup
• Salt - to taste

Method:

1. Preheat oven to 450 degrees F.
2. Rub oil over red peppers and place them on a baking tray.  Bake for 15 minutes or until the peppers are charred on both sides, turning once.  Let it cool and peel the skin.
3. Using a spiralizer, cut the ends of the zucchini and make spirals.  
4. In a food processor, place the nuts and process until coarse.  Add the remaining ingredients for the pesto along with the roasted red pepper and process until smooth.
5. Heat 1 tbsp olive oil in a skillet.  Add the chopped garlic and saute for 10 seconds.
6. Add the zucchini noodles and saute for 30 seconds.  Add desired amount of pesto and toss well.
7. Season with more cheese, salt and pepper.  Serve hot.

Saamai Pongal / Little Millet Porridge ~ Day 63

Saamai, also known as Litle Millet, is an another gluten-free millet variety which is high in nutrients, protein and fiber.  This Saamai pongal is a healthy alternative for regular rice pongal and tastes exactly like rice pongal, in fact even better.  

Tamil: Saamai

Engligh: Little Millet
Hindi: Kutki / Moraiyo
Telugu: Samalu
Kannada: Same
Malayalam: Chama

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Preparation time: 5 minutes

Cook time: 15 minutes

Serves: 2 to 3 

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Ingredients:

• Saamai / Little Millet - 3/4 cup
• Split moong dal - 1/4 cup
• Black peppercorn - 1 tsp
• Cumin seeds - 1 tsp
• Ginger - 1 tbsp, finely chopped
• Cashews - 5, halved
• Curry leaves - few
• Ghee / clarified butter - 2 tbsp
• Salt - to taste
• Water - 3 and 1/2 cups

Method:

1. Wash little millet and moong dal together and add 3 and 1/2 cups water.  Pressure cook for 5 whistles.
2. Crush the black pepper and cumin to a coarse powder.
3. Heat 2 tbsp ghee / clarified butter in a small skillet.  Add cashews and fry until light golden brown. Add the ginger, black pepper cumin power and curry leaves.  Fry for 10 seconds.
4. Add the mixture to the pongal along with salt.  Mix thoroughly. If the pongal is too thick, add hot water to loosen.
5. Serve hot with gothsu, sambar or chutney.

Strawberry Lassi / Strawberry Yogurt Drink ~ Day 62

 A sweet, creamy and refreshing yogurt drink made with strawberries instead of mangoes, which is often used in this drink.  This simple drink takes hardly anytime to whip up and it is absolutely delicious.  I have not added any extra ingredients like cardamom and rose water.  If you wish, feel free to use it.

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Preparation time: 5 minutes

Serves: 2

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Ingredients:

• Plain or Greek yogurt - 2 cups,  full or low fat
• Fresh Strawberries - 15, more or less, washed and hulled
• Sugar - 4 to 6 tbsp or to taste 
• Ice cubes - optional

Method:

1. Place all the ingredients in a blender or vita-mix.  Blend until smooth and frothy.
2. Taste, and adjust the sweetness.
3. Serve immediately.

Kollu Rasam / Spicy Horse Gram Soup ~ Day 61

Horse gram is a high protein, low fat, nutrient rich, ancient legume widely consumed in India. It has plenty of medicinal properties.  It is called Kulthi in Hindi, Ulavulu in Telugu, Hurule in Kannada and Mudhira in Malayam.  This healthy kollu rasam / soup is an excellent remedy for a common cold and cough.  

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 Preparation time: 10 minutes

Cook time: 25 minutes

Serves: 6 to 8 people

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Ingredients: 

• Kollu / Horse gram dal - 1/4 cup
• Tamarind paste - 2 tsp or 
• Tamarind juice - 1/2 cup (soak a marble sized tamarind in hot water for 10 minutes and squeeze the pulp out and use the juice)
• Tomatoes - 2, chopped
• Garlic - 5 cloves
• Black Peppercorns - 2 tsp
• Cumin seeds - 2 tsp
• Red chilies - 2
• Turmeric powder - 1/4 tsp
• Curry leaves - few
• Mustard seeds - 2 tsp
• Ghee / Clarified butter - 1 tsp
• Salt - to taste
• Water - 3 to 4 cups

Method:

1. Clean the horse gram by picking the impurities (there will be some small stones).  Wash and soak the dal in hot water for 2 hours and pressure cook with enough water for 8 to 10 whistles. You can also cook the dal without soaking.  You may have to cook it for some extra whistles.
2. Meanwhile, heat 1 tsp ghee in a small skillet.  Add garlic, peppercorns, cumin seeds, red chilies, and some curry leaves.  Fry for 10 seconds.  Add the tomatoes and turmeric powder.  Cook until soft. Let cool and grind to a smooth paste along with cooked dal and dal water.
3. In a large sauce pan, combine tamarind paste or tamarind juice and 1 cup of water.  Boil for 5 minutes.
4. Add the ground paste, salt and 3 cups of water.  Bring it to a boil and simmer for 7 to 8 minutes. 
5. Heat 1 tsp ghee in a small skillet and splutter mustard seeds and some curry leaves.  Add it to the rasam / soup and mix well. 
6. Serve with hot steamed rice or as a soup.

Kashmiri Dum Aloo / Baby Potatoes Cooked in Spicy Yogurt Sauce ~ Day 60

In this tangy, aromatic, creamy and traditional Kashmiri dish, the potatoes are deep fried in oil and then added to the yogurt gravy.  Since I wanted to cut down on some calories, I chose to bake the potatoes.   Nevertheless, it turned out one amazingly flavorful and delicious curry.

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Preparation time: 10 minutes

Cook time: 40 minutes

Serves: 4 to 6

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Ingredients: 

• Baby potatoes - 16 to 20
• Yogurt - 1 and 1/2 cups, whisked
• Fennel powder - 1 tbsp
• Coriander powder - 1 tbsp
• Kashmiri red chili powder - 1 tbsp
• Dried ginger powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Garam Masala powder - 1 tsp
• Sugar - 1 tsp
• Salt - to taste
• Water - 3 cups
• Coriander leaves - for garnishing 

For tempering:

• Cumin seeds - 1 tsp
• Bay leaf - 2
• Green cardamom - 3
• Cloves - 3
• Cinnamon stick - 1, small
• Asafoetida - 1/4 tsp
• Oil + Ghee - 2 tbsp each

Method:

1. Wash and boil the potatoes in enough water until soft.
2. Peel the potatoes and prick them all around with a tooth pick or fork.
3. Preheat the oven to 350 degree F.
4. Place the potatoes in a baking tray lined with aluminum foil.  Bake the potatoes until golden brown on both sides, about 20 minutes.  
5. Alternatively, you can fry the potatoes in hot oil for more rich and authentic flavor.
6. In a small bowl, combine fennel powder, coriander powder, ginger powder, kashmiri chili powder, and turmeric powder in 1/4 cup water.  
7. Heat oil and ghee in deep skillet.  Add asafoetida, cumin seeds, bay leaf, cardamom, cloves and cinnamon stick. Fry for 20 seconds.
8. Add the spice mixture and fry over low heat until oil separates.
9. Add the yogurt, sugar and salt along with 3 cups of water.  Mix well.
10. Add the potatoes, cover and cook over low heat for 20 minutes, stirring occasionally.
11. Uncover, add the garam  masala powder, mix well and cook for a minute.  Remove and garnish with coriander leaves.
12. Serve with naan, roti, chapati or rice.

Baked Snickerdoodle Donuts (Eggless) ~ Day 59

These soft, delicious, cinnamon-sugar coated Snickerdoodle donuts are so easy to make and are incredibly addictive.  This is way healthier than the fried donuts.  My fussy tween gave a thumps up after trying it and that's a good thing.  You can get the donut pan from amazon or at a local Home Goods, TJ Maxx or Ross for Less Stores.  I got mine from TJ Maxx for $7.99.  

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 Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 12 donuts

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Recipe adopted and modified from: Bromabakery

Ingredients:

• All-purpose flour - 1 and 1/2 cups
• Light brown sugar - 1/3 cup
• Baking soda - 1/2 tsp
• Baking powder - 1/2 tsp
• Salt - 3/4 tsp
• Corn Starch - 2 tbsp plus 1 tbsp water mixed thoroughly (to replace 1 egg)
• or 
• Egg - 1
• Plain yogurt - 1/3 cup
• Vegetable oil - 1/4 cup
• Whole milk - 1/4 cup (I used 2% milk)
• Vanilla extract - 1 tsp
• Donut pan
• Ziplock bag

For the cinnamon sugar:

• Granulated sugar - 1/2 cup
• Ground cinnamon - 1/2 tbsp
• Butter - 1/4 cup, melted

Method:

1. Preheat oven to 350 degrees F.  Grease the donut pan and set it aside.
2. In a mixing bowl, combine the flour, brown sugar, baking soda, baking powder, and salt.
3. In a another mixing bowl, whisk together the corn starch mixture or egg (if using), yogurt, vegetable oil, milk, and vanilla extract.
4. Pour the wet mixture to the dry ingredients and mix until just combined.  The mixture will be thick.
5. Spoon the batter into a large ziplock bag and cut a 1/2 inch hole in the corner.  Pipe the batter into the donut molds, filling 3/4 of the mold.  Or simply spoon the batter directly into the mold.
6. Bake for 10 minutes.  Allow it cool in the pan for 5 minutes before dusting with cinnamon sugar.
7. To make the cinnamon sugar:
8. Combine sugar and ground cinnamon in a bowl.  Using a small brush, brush each donut with the melted butter on both sides.  Dip each side into the sugar mixture.
9. Enjoy!

Thakkali Sadam / Tomato Rice ~ Day 58

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 Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Rice - 2 cups
• Toor dal - 1/2 cup
• Tomatoes - 6, medium sized (Regular or Roma), cut into small chunks
• Mustard seeds - 1 tsp
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Curry leaves - few
• Salt - to taste
• Oil - 2 tbsp
• Ghee / Clarified butter - 1 tsp
• Cashews - 10, halved
• Water - 6 cups

To roast and grind:

• Coriander seeds - 3 tbsp
• Chana dal - 1 and 1/2 tbsp
• Red chilies - 6 or to taste
• Black peppercorn - 2 tsp
• Cumin seeds - 1 tsp
• Fenugreek seeds - 1/2 tsp
• Grated coconut - 1/4 cup (fresh or frozen)
• Oil - 1/2 tsp

Method:

1. Cook the rice and toor dal with 6 cups of water in a pressure cooker for 4 to 5 whistles.
2. Meanwhile, heat 1/2 tsp oil in a small skillet and roast all the ingredients in the to roast list except coconut, until golden brown.  Let it cool and grind into a smooth paste along with coconut.
3. Heat 2 tbsp oil in a wide pan or kadai.  Splutter mustard seeds.  Add the curry leaves and asafoetida.
4. Add the chopped tomatoes and turmeric powder.  Saute for 1 minute over medium heat.  
5. Add the ground masala paste and salt.  Cook for 2 minutes over low heat.
6. Add cooked rice to the tomato mixture. Stir to combine.  
7. Heat 1 tsp ghee in a skillet.  Roast the cashews and add it to the rice.  Mix well.
8. Serve hot with chips / appalam / papad or vadam.

Asparagus Stir-Fry ~ Day 57

A quick, healthy, low calorie, nutrient rich Asparagus stir-fry flavored with lemon and ginger.

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Preparation time: 5 minutes

Cook time: 10 minutes

Serves: 2

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Ingredients:

• Asparagus - 1 bunch, washed, trim the ends and cut into long pieces
• Nigella / Kalongi seeds - 1 tsp
• Grated Ginger - 1/2 tbsp
• Lemon juice - 2 tsp
• Lemon zest - 1/2 tsp
• Ground black pepper - 1/2 tsp or to taste
• Ground almond powder- 1 tbsp
• Salt - to taste
• Coconut oil - 1 tsp

Method:

1. Steam cook the cut asparagus for 3 to 5 minutes or until tender.  
2. Heat oil in a skillet.  Add nigella seeds and grated ginger.  Saute for 10 seconds.
3. Add the steamed asparagus, lemon zest and salt.  Gently saute for a minute.
4. Remove from the heat.  Add the lemon juice and ground almond powder and stir well.
5. Serve hot.