Kothamalli Podi / Spiced Cilantro Powder ~ Day 149

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Preparation time: 10 minutes + drying time

Cooking time: 10 minutes

Yields:  1 to 1 and 1/2 cups

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Ingredients:

• Fresh kothamalli / Cilantro - 3 cups, separated from the stem
• Whole white urad dal - 1/2 cup
• Chana dal - 1/4 cup
• Dried red chilies - 8 to 10 or to taste
• Asafoetida - 1/2 tsp
• Tamarind - a small marble sized
• Sesame oil - 2 tsp
• Salt - to taste

Method:

1. Wash the cilantro leaves thoroughly and drain the water completely.  I used the salad spinner to remove excess water.  Once drained, spread the cilantro on a clean kitchen towel and let it dry for 5 to 6 hours or overnight.  The leaves should be completely dry to the touch.  Collect the leaves and set aside.
2. Roast the dals, red chilies, and tamarind in a cast iron skillet, with 2 tsp oil, on a low flame,  until golden brown.  Remove from the heat and mix in the asafoetida.  Transfer it to a bowl and let it cool completely.  In the same skillet, saute the coriander leaves for 2 minutes.  Let it cool.
3. Grind the roasted ingredients in a blender along with salt to a coarse powder.  Add the dried cilantro leaves and pulse until well blended.  Cool completely.  Store in an airtight container. 
4. To serve:  Mix with steamed rice topped with ghee or sesame oil.

Cabbage Kootu ~ Day 148

Kootu is a comforting and healthy dish, where vegetables and dal cooked in freshly ground spices. You can make Kootu with any kind of vegetable and with some variation to the ground mixture.  This simple and delicious kootu goes well with rice and rasam or even with chapati.

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Cabbage - 3 cups, chopped into medium chunks
• Split moong dal - 1/2 cup, soaked for 15 minutes
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Coconut Oil - 2 tsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Curry leaves - few, torn

To grind:

• Freshly grated coconut - 1/4 cup
• Green chilies - 5
• Black peppercorns - 1 tsp
• Cumin seeds - 3/4 tsp
• Ginger - 1-inch piece

Method:

1. Place the cabbage, soaked dal, and turmeric powder in a pressure pan or stainless steel vessel.  Add water to cover the vegetable, about 2 cups.  Pressure cook for 2 to 3 whistles.  Keeping for more than 3 whistles will result in a mushy vegetable.  
2. Meanwhile, place the ingredients in the to grind list in a blender and grind into a coarse paste.
3. Once the pressure goes down, open the cooker and add the ground paste along with salt.  Give it a stir and cook for 2 minutes on low heat.
4. Heat oil in a small skillet.  Splutter mustard seeds.  Add urad dal and cumin seeds.  Fry until the dal turns golden brown.  Add the asafoetida and curry leaves.  Remove from the heat and pour over the kootu.  Mix well. 
5. Serve with steamed rice or chapati.

Aval Mixture / Poha Chivda ~ Day 147

A sweet and spicy Aval/Poha snack, that is low in fat, and can be made in a jiffy.  This crunchy, delicious mixture is great to munch with a cup of evening coffee or tea.  

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Preparation time: 5 minutes

Cooking time: 7 minutes

Serves: 4

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Ingredients:

• Aval / Poha / Flattened rice (thin variety) - 2 cups
• Coconut oil - 2 tbsp
• Mustard seeds - 1 tsp
• Raw peanuts - 1/2 cup
• Roasted gram dal / pottukadalai - 1/4 cup
• Broken Cashews - 2 tbsp
• Raisins - 2 tbsp
• Dried coconut chips - 2 tbsp
• Curry leaves - 8
• Sugar - 2 tsp
• Asafoetida - a generous pinch
• Red chili powder - 1 tsp or to taste
• Turmeric powder - 1/2 tsp
• Pomegranate powder / anardana - 1 tsp
• Salt - to taste

Method:

1. In a large skillet, dry roast the aval/poha, over low heat for 2 minutes.  Transfer it to a bowl.
2. Wipe the skillet and heat the oil.  Splutter mustard seeds.  Add the peanut and fry for 30 seconds over medium-low heat.
3. Add the roasted gram dal, cashews, and raisins and fry for 30 seconds.  Add the dried coconut chips and curry leaves.  Fry for 15 seconds.
4. Reduce the heat to low and add the sugar, asafoetida, red chili powder, turmeric powder, pomegranate powder, and salt.  Saute for 10 seconds and add the aval/poha.  Mix thoroughly to coat the spices.
5. Let it cool and store in an airtight container. 

Sing Pitta - Drumsticks (Moringa) in a Spicy Yogurt Sauce ~ Day 146

Today's recipe is from an Emmy award winning chef and author Raghavan Iyer's very informative and an amazing cook book called 660 Curries.  This flavorful Rajasthani  delicacy is so simple to make and goes well with any rice dish or roti.  

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

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Adopted from 660 Curries (p.489-490)

Ingredients:

• Fresh drumsticks - 1 pound, trim the ends off and cut into 2-inch pieces
• or 
• Frozen drumsticks - 1 pack
• Plain yogurt - 2 cups
• Water - 1 cup
• Chickpea flour - 3 tbsp
• Ginger - 1-inch piece
• Green chilies - 4
• Sugar - 2 tsp
• Coriander seeds - 2 tbsp
• Cumin seeds - 1 tbsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Fresh coriander leaves / cilantro - 1/4 cup, chopped
• Curry leaves - 6
• Ghee / clarified butter - 2 tbsp
• Mustard seeds - 1 tsp

Method:

1. Place the drumsticks in a saucepan and cover with enough water.  Cook the drumsticks until tender. Drain and set aside.  Dry the saucepan.
2. Meanwhile, in a small skillet dry roast the coriander seeds and cumin seeds for 2 minutes or until fragrant.  Cool and grind into a fine powder.
3. In the same skillet, dry roast the chickpea flour for a minute, over low heat.
4. Coarsely grind the ginger and green chilies using a blender or a mortar and pestle.
5. In a mixing bowl, whisk together the yogurt and water.  Add the chickpea flour an whisk thoroughly. 
6. Add the ginger chili paste, sugar, coriander-cumin powder, turmeric powder, salt, coriander leaves, and curry leaves.  Mix well.
7. Heat ghee in the same saucepan.  Splutter mustard seeds.  Add the yogurt mix along with the cooked drumstick pieces.
8. Simmer for 10 minutes, stirring occasionally, until the gravy thickens slightly.
9. Serve hot with steamed basmati rice or roti.

Simple Rava (Sooji) Upma / Semolina Porridge ~ Day 145

I never liked rava upma while growing up.  My favorite kinds are Arisi (rice grits) upma and semiya (vermicelli) upma.  After a while, I started liking it only when prepared in a certain way and it has to be piping hot.  I like my upma to be soft and not sticky.  Though I love vegetables, I don't care much for upma that is loaded with all kinds of vegetables.  This super simple and quick upma recipe is our favorite and we make it often.  It is simply delicious with or without onion.  I love having it with a side of lemon pickle and a tall glass of salted lassi (buttermilk).

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Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 4

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Ingredients:

• Coarse Rava / Sooji / Semolina - 2 cups
• Ghee / Clarified butter - 1 tbsp
• Oil - 4 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Onion - 1, large, finely chopped
• Green chilies - 4, chopped
• Ginger - 2 tbsp, finely chopped
• Asafoetida - 1/2 tsp
• Curry leaves - few
• Water - 4 cups
• Salt - to taste
• Fresh coriander leaves / Cilantro - a handful,  finely chopped

Method:

1. In a large microwave-safe bowl, mix the rava and ghee thoroughly.  Microwave for 1 minute. remove and mix well.  Microwave for another minute.  Alternatively, you can roast the rava in a deep skillet, over low flame for 2 minutes.  Set aside.
2. Heat oil in a deep skillet and splutter mustard seeds.  Add urad dal and fry until golden brown.
3. Add the chopped onion, green chilies, ginger, asafoetida, and curry leaves.  Saute until the onions turn translucent.
4. Add 4 cups of water along with salt.  Let it come to a boil.  Add the coriander leaves.
5. Reduce the heat to low and add the roasted rava gradually with one hand and keep stirring with another hand.
6. Keep stirring until all the water is absorbed.  Cover and cook for 7 to 8 minutes, stirring in between.
7. Serve hot with your choice of chutney or pickle.

Spinach and Tomatillo Soup ~ Day 144

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 3

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Ingredients:

• Spinach - 1 cup. packed
• Tomatillos - 5
• Onion - 1
• Garlic - 2 cloves
• Ginger - 1-inch piece
• Cumin seeds - 1 tsp
• Fennel seeds - 1/2 tsp
• Black peppercorns - 1 tsp
• Thai green chilies - 4
• Salt - to taste 
• Oil - 1 tbsp
• Heavy cream - 1 tbsp (optional)

Method:

1. Remove the husk from the tomatillos and wash thoroughly.  Roughly chop and keep aside.
2. Heat oil in a skillet.  Add the cumin seeds, fennel seeds, peppercorns, ginger, and green chilies. Saute for 15 seconds.  Add the onion and garlic and saute until translucent.
3. Add the tomatillos and saute until soft.  Finally add the spinach and saute for five minutes.
4. Let the mixture cool and puree in a blender.  For a smooth texture, strain the soup through a fine mesh strainer.
5. Transfer the soup into a saucepan and add the salt.  Bring the soup to a boil and remove from the heat.  Stir in the heavy cream (if using).  
6. Serve hot

Eggplant Curry (Oldest Proto-Curry) ~ Day 143

This recipe was featured in an article by BBC news about an archaeological find at Farmana.  The article refers this curry as "world's oldest curry",  according to findings.  The recipe on the site is very simple and except for the ginger, there is no heat component to the dish.  I skipped the cumin seeds and used long pepper (thippili) to give the dish a little heat and zing.

Click the link below for more information:
http://www.bbc.com/news/world-asia-india-36415079

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Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 2

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Ingredients:

• Small Eggplants - 6
• Ginger - 2 tbsp, chopped
• Green Mango - 1/4 cup, chopped
• Long pepper / Thippili - 1 tbsp
• Turmeric powder - 1/4 tsp
• Sesame oil - 2 tbsp
• Salt - to taste
• Fresh basil leaves - for garnishing

Method:

1. Place the ginger, mango, and long pepper in a blender and blend with little water into a coarse paste.
2. Wash and slit the eggplants at the base for about 3/4 of the way up, keeping the stem intact.
3. Heat oil in a deep skillet.  Add the ground paste and turmeric powder.  Fry for 2 minutes.  
4. Add the eggplants, salt and 1 cup of water.  Mix well, cover, and cook over low heat, stirring occasionally until the eggplant are tender.  
5. Remove from the heat and garnish with fresh basil.
6. Serve as a side dish to rice or roti.

Cauliflower Kurma ~ Day 142

Cauliflower cooked in rich and spicy masala sauce.  This lip-smacking and flavorful kurma is a very popular side dish served in many South Indian restaurants.  It is usually served with parotta, a multi layered wheat bread or with chapati.  This dish also goes very well with Idli, Dosai, or poori.

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Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

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Ingredients:

• Cauliflower - 1, small, wash and cut into florets
• Green peas (fresh or frozen) - 1/2 cup
• Oil - 2 tbsp
• Ghee / Clarified butter - 2 tbsp
• Bay leaves - 2
• Star anise - 1
• Onions - 2, small, finely chopped
• Garlic - 2, grated
• Ginger - 2 tsp, grated
• Fresh mint leaves - 2 tbsp, torn
• Curry leaves - few, torn
• Tomatoes - 2, finely chopped
• Plain yogurt / curd - 2 tbsp
• Salt - to taste

To grind:

• Fresh coconut - 1/4 cup
• Cashews - 4
• Roasted gram dal / Pottukadalai - 1 tbsp
• Green chilies - 2
• Red chilies - 3
• Red chili powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Cinnamon stick - 1-inch piece
• Cloves - 4
• Green cardamom - 2
• Fennel seeds - 1 and 1/2 tsp
• Poppy seeds / khus khus - 1/2 tsp

Method:

1. Steam cook the cauliflower until tender, about 5 minutes.
2. Place all the ingredients in the to grind list in a blender with enough water and grind to a smooth paste.  Set aside.
3. Heat oil and ghee in a large saucepan.  Add the bay leaves and star anise.  Saute for 10 seconds.
4. Add the onion, garlic, ginger, mint leaves, and curry leaves.  Saute until onions turn translucent.  Add the tomatoes and cook until soft.
5. Add the ground masala paste, yogurt, and frozen peas along with 1 cup of water.  Cook for 7 to 8 minutes, over low heat, stirring often.
6. Add the steamed cauliflower along with salt and 1 cup of water (if needed).  Stir well and cook over low heat for another 5 minutes.  Remove from the heat.
7. Serve hot with parotta, chapati, or poori.

Cucumber Sesame Salad ~ Day 141

A cool, crisp cucumber salad tossed in sweet and sour sesame oil dressing.   This simple and refreshing salad makes a great appetizer or a side dish.

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Preparation time: 10 minutes

Serves: 2 to 3

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Ingredients:

• Thinly sliced Cucumbers - 2 cups, 
• Sesame oil - 1 tbsp
• Lemon juice - 1 tbsp
• Honey - 1/2 tsp 
• Roasted Sesame seeds - 1 tbsp
• Red chili flakes - 1/2 tsp
• Dill leaves - 2 tbsp, chopped
• Salt - to taste

Method:

1. In a mixing bowl, whisk together the oil, lemon juice, and honey for 30 seconds.
2. Add the sesame seeds, red chili flakes, and salt.  Mix well.
3. Add the cucumbers and dill leaves.  Toss well to combine.
4. Serve immediately.

Apple Rice / Sadam with Chickpeas ~ Day 140

When life gives you an apple tree that bears some really sour apples, it is time to make this quick and delicious apple rice.  I have both apple and fig trees in my backyard.  While the figs are extremely sweet and delicious, the crisp and beautiful apples are not so much.  These tart apples are excellent for making a quick spicy pickle (Indian style) and tastes just like mango pickle.  This healthy apple and chickpeas rice makes an excellent lunchbox option for kids.

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Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 4 to 6

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Ingredients:

• Rice - 2 cups, cooked
• Sour apples (like Granny Smith) - 4 cups, grated (after cutting the apples, place them in water mixed with 2 tsp lemon juice to prevent oxidation)
• Oil - 2 tbsp
• Ghee - 2 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Green chilies - 4, slit
• Ginger - 1 tbsp, grated
• Turmeric powder - 1/2 tsp
• Asafoetida - a generous pinch
• Red chili powder - 1/2 tsp
• Chickpeas - 1-15oz can, drained and rinsed
• Salt - to taste
• Fresh mint - a handful, finely chopped

Method:

1. Heat oil in a large skillet.  Splutter mustard seeds.  Add uard dal. green chilies, ginger, turmeric powder, and asafoetida.  Fry until the dal turns golden brown.
2. Add the grated apples along  with red chili powder and salt.  Saute for 7 to 8 minutes.  Add the chickpeas and mix well.  Cook for another five minutes.  Add the chopped fresh mint and stir well.
3. Remove from the heat and add the cooked rice.  Drizzle 2 tbsp ghee over the rice and mix gently to coat. Let the rice sit for 5 minutes to absorb the apple mixture.
4. Serve with raita or chips.

Our backyard Apple Tree

Mor Kali ~ Day 139

Mor (Buttermilk) kali (thick porridge) is an authentic and traditional dish of Southern India.  Rice flour and buttermilk are the main ingredients for this humble and delicious dish.  Adding  mor milagi (chilies soaked in buttermilk and sundried) is highly recommended when making this mor kali.  It gives a slight heat to the dish and can be eaten as is and no need for any side dish or accompaniment.

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Preparation time: 2 minutes

Cooking time: 10 minutes

Serves: 2

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Ingredients:

• Rice flour - 1 cup
• Kefir / Buttermilk - 1 cup
• Salt - to taste
• Water - 1/4 cup ( if the batter is too thick after mixing with buttermilk)
• Sesame oil - 2 tbsp or more
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Mor milagai (preserved dry chili) or Dried red chilies - 3
• Asafoetida - a generous pinch
• Curry leaves - few, torn

Method:

1. In a mixing bowl, whisk together the flour, buttermilk, and salt without any lumps.  If the batter is too thick add 1/4 cup of water to thin it out.  Set it aside.
2. Heat oil in a deep skillet / kadai.  Splutter mustard seeds.  Add urad dal and fry until golden brown. Add the  mor milagai or red chillies, curry leaves, and asafoetida.  Saute on low heat until the chillies/ mor milagai turns brown.
3. Pour in the batter and cook, while stirring constantly, until the mixture becomes thick and starts to leave the sides and no longer sticky to the touch.   Drizzle 1 tbsp oil and mix well.  Remove from the heat.
4. Serve immediately or spread on a greased plate and cut into squares and serve.

Spiced Chai Frappuccino ~ Day 138

Creamy and lightly spiced chai frappuccino with a hint of palm sugar.  A quick and easy drink to make for hot summer days.   

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Preparation time: 5 minutes

Cooking time: 5 minutes

Serves: 2

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Ingredients:

• Black tea bags - 4
• Water - 1 cup
• Cane sugar - 2 tbsp
• Palm sugar / Panam kalkandu - 2 tbsp
• Cinnamon stick - 1
• Cloves - 3
• Green Cardamom - 2
• Fresh ginger - 1-inch piece
• Milk (2% or 1%) - 3/4 cup 
• Ice cubes - 1/2 cup

Method:

1. In a saucepan, place the tea bags along with 1 cup of water, sugar and palm sugar.  Slightly pound the spices and add it to the water.
2. Brew the tea for 5 minutes.  Strain and cool briefly and refrigerate for 30 minutes or until ready to use.  
3. To make frappuccino:  Place 1/4 cup brewed tea, milk, and ice cubes in a blender.  Process until smooth.
4. Pour immediately into glasses and serve.

Ponnanganni Keerai Masiyal ~ Day 137

Ponnanganni is a highly nutritious and medicinal green widely used in Southern India.   It is believed that with a regular consumption of this green improves glow of the skin and eyesight.  It is known as Gudrisag in Hindi, Ponnganti koora in Telugu, Honganne in Kannada, and Koypa in Marathi.

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Preparation time: 10 minutes + 1-hour for soaking the dal

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Ponnanganni keerai / Sessile Joyweed - 1 bunch or 2 cups, stemed, washed and finely chopped
• Moong dal / Split green gram - 1/2 cup
• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1 tsp
• Black peppercorn - 2 tsp, crushed
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Salt - to taste

Method:

1. Wash and soak the moong dal in 1 and 1 /2 cups of water for 1-hour.
2. Heat oil in a deep skillet and splutter mustard seeds.  Add the urad dal, cumin seeds, crushed pepper, and asafoetida.  Fry until the dal turns golden brown, about 30 seconds.
3. Add the soaked moong dal along with the water.  Add turmeric powder and mix well.  Cover and cook until the dal is soft but not mushy, about 75% done.  
4. Now add the chopped greens along with salt.  Add 1/2 cup of water and cook for 10 minutes on a low heat.
5. Serve hot with steamed rice and a dollop of ghee.

Basbousa - Semolina Cake ~ Day 136

Basbousa is a popular Middle Eastern semolina sweet cake drenched in fruity sugar syrup.  This decadent dessert is extremely easy to make and eggless too.  Though there are many variations to this cake recipe, I have tried this particular recipe couple of times and loved it.  I have reduced the butter from the original recipe by 2 tbsp and added orange blossom water for some extra flavor.

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Preparation time: 15 minutes

Cooking time: 45 minutes

Serves: 8
Recipe source: The Mediterranean Dish

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Ingredients:

• Fine semolina - 1 cup
• Coarse semolina - 1 cup
• Sugar - 1 cup
• Plain yogurt - 1 cup
• Melted butter - 1/2 cup
• Baking powder - 1 tsp
• Milk - 1/3 cup
• Sweetened shredded coconut and shaved almonds - 1/4 cup each
• For the syrup:
• Sugar - 1 and 1/2 cup
• Water - 1 nd 1/3 cup
• Cinnamon stick - 1
• Lemon juice - 1/4 tsp
• Orange blossom water - 1 tsp

Method:

1. Preheat oven to 350 degrees F.  Grease a 9-inch round cake pan and set it aside.
2. In a large mixing bowl, combine sugar and yogurt.  Add the semolina, milk, and baking powder. Mix well.  Add the melted butter and stir to combine. 
3. Pour the mixture into the greased cake pan and bake for about 45 minutes or until the toothpick inserted in the middle comes out clean.  If the top of the cake is still not brown even after the baking, broil for 30 seconds to 1 minute.  Once the top is brown, remove from the oven.
4. While the cake is baking, mix water, sugar, and cinnamon stick in a saucepan and bring it to a boil.  Reduce the heat and cook for few minutes until the syrup thickens.  Remove from the heat and add the lemon juice and orange blossom water.  Let it cool completely and remove the cinnamon stick.
5. As soon as the cake is removed from the oven, pour the syrup over the cake.  Cool completely about an hour and let the cake absorb all of the syrup.  
6. Slice and serve with a sprinkle of shaved almonds and shredded coconut.

Wheat and Spelt Flour Dosai / Dosa ~ Day 135

A simple and healthy dosai which can be made instantly.  These delicious and filling dosais are a perfect choice for breakfast or anytime snacking.

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Preparation time: 5 minutes

Cooking time: 15 minutes

Yields: 12 dosais

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Ingredients:

• Wheat flour - 1 cup (I used multigrain atta)
• Spelt flour - 1 cup
• Cumin seeds - 2 tsp
• Salt - to taste
• Water - 6 cup
• Oil - 2 tsp + more for frying 
• Mustard seeds -1 tsp
• Green chilies - 4,finely chopped
• Ginger - 2 tbsp, finely minced
• Asafoetida -  a pinch
• Curry leaves - few, finely chopped
• Fresh coriander leaves / Cilantro - 1 tbsp, finely chopped

Method:

1. In a large mixing bowl, combine the flours, cumin seeds, and salt.
2. Heat oil 2 tsp oil in a small skillet.  Splutter mustard seeds and add the green chilies, ginger, curry leaves, and asafoetida.  Saute for 15 seconds.
3. Add the tempering to the flour mixture along with fresh coriander.  Add water little at a time and whisk to make a thin batter.  The batter should be of a pouring consistency.  
4. Heat a cast iron griddle on medium high.  Once the griddle is hot enough, take a ladle full of batter and pour from the inside edges towards the center.  Fill the gaps with more batter.  Spoon some oil around edges of the dosa. 
5. Once the dosai is cooked and the edges turn brown,  flip to the other side and cook until done. Transfer it to a plate and repeat the process with the rest of the batter.
6. Serve hot with your choice of chutney or milagai podi (spicy lentil powder).

Eggless Avocado Banana Brownies ~ Day 134

Healthy, low-fat brownie with a hint of banana and jaggery.  Turn those ripe bananas and avocados into these delicious, rich and fudgy brownies.  

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Preparation time: 10 minutes

Cooking time: 20 to 25 minutes

Yields:  13x9-inch pan of brownies

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Ingredients:

• All-purpose flour - 1 and 1/2  cups
• Coconut flour - 1/2 cup
• Unsweetened cocoa powder - 3/4 cup
• Brown sugar - 1 cup, packed
• Cane sugar - 1/2 cup
• Powdered jaggery - 1/2 cup
• Baking powder - 1 tsp
• Salt - 1/4 tsp
• Ripe banana - 1, large,mashed
• Ripe avocado - 1, mashed
• Vegetable oil - 1/4 cup
• Milk - 1/3 cup
• Vanilla extract - 1 tsp
• Semi-sweet chocolate chips - 1 cup

Method:

1. Preheat oven to 350 degrees F.  Brush or spray a 13x9-inch baking pan with oil and set aside.
2. In a large mixing bowl, combine the flours, cocoa, brown sugar, cane sugar, jaggery, baking powder, and salt.
3. In another bowl, whisk the mashed banana, avocado, oil, milk, and vanilla extract until well combined.
4. Add the banana mixture into the flour mixture and gently stir until just combined.  Fold in the chocolate chips.  The mixture will be thick and tight, but that is okay.   Do not try to add more liquid.
5. Spread the batter into the baking pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.  Keep checking after 20 minutes to prevent over baking.
6. Place the tray on a wire rack and let it cool completely before cutting into squares.

Black-Eyed Peas and Chayote Squash Masala ~ Day 133

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Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Chayote squash / Chow Chow - 2,  peeled and cubed
• Black-eyed peas - 1 and 1/2 cups, washed and soaked for 1 hour
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Fresh coriander leaves - 2 tbsp, finely chopped
• Oil - 2 tbsp
• Ghee / clarified butter - 1 tbsp
• Mustard seeds - 1 tsp

For the masala:

• Oil - 1 tbsp
• Coriander seeds - 2 tbsp
• Drie Red chilies - 5 or to taste
• Fennel seeds - 2 tsp
• Cinnamon - 2-inch stick
• Cloves - 4
• Cardamom -  2
• Onion - 1, medium, roughly chopped
• Garlic - 2 cloves
• Ginger - 1-inch piece
• Tomatoes - 2, medium, chopped
• Freshly grated coconut - 2 tbsp

Method:

1. Pressure cook the black-eyed peas with enough water for 3 to 4 whistles or until soft.
2. Heat 1 tbsp oil in a skillet.  Add the coriander seeds, red chilies, fennel seeds, cinnamon, cloves, and cardamom.  Fry for 30 seconds.
3. Add the onion, garlic, and ginger.  Saute until the onions are translucent, about 2 minutes.
4. Add the tomatoes and saute until soft.  Remove from the heat and let cool.  Grind the masala mixture along with fresh coconut into a fine paste.
5. In a large saucepan, boil the chayote squash with enough water until soft.  Add the ground masala, cooked black-eyed peas, and salt.  Mix well and cook over low heat for 10 minutes, stirring often. Heat ghee in a small skillet and splutter mustard seeds.  Add it to the masala gravy and stir.  Remove from the heat.  Garnish with coriander leaves.
6. Serve hot with rice or chapati.

Cantaloupe Granita ~ Day 132

Granitas are simple and refreshing frozen fruit dessert made with just fruits and sugar syrup.  It's a guilt-free ice cream like dessert perfect for hot summer days.

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Preparation time: 10 minutes

Cooking time: 5 minutes

Yields: 4 cups

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Ingredients:

• Ripe Cantaloupe - 1, seeded, rind removed and cut into cubes
• Lemon juice - 2 tbsp
• Agave nectar or honey - 2 tbsp
• Sugar - 1/4 to 1/2 cup (adjust according to the sweetness of the cantaloupe)
• Water - 1/4  cup
• Lemon juice - 2 tbsp
• Fresh Mint or basil - for garnishing

Method:

1. In a small saucepan, combine the sugar and water and bring it to a boil.  Simmer until sugar dissolves.  Remove from the heat and let it cool completely.
2. Place the cantaloupe, lemon juice, agave nectar or honey along with the sugar syrup in a blender. Blend until smooth.  
3. Transfer the puree into a freezer safe dish and freeze until set, about 2 to 3 hours.
4. To serve:  Scrape the granita with a fork and scoop into serving bowls.  Garnish with fresh herbs.

Aloo Gobi Masala / Potato Cauliflower Masala ~ Day 131

Today at the farmer's market, I bought this gorgeous looking orange cauliflower and some beautiful golden potatoes (both organic).  They were so fresh and vibrant, I couldn't resist making this delicious aloo gobi masala.  I opted for a simple no onion no garlic version with lots of ginger and fresh coriander.  In less than 20 minutes, a fantastic side dish was ready to devour.

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Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

Potatoes - 4, peeled and cut into 1/2 inch cubes

Cauliflower - 1, small, cut into florets

Tomatoes - 2, roughly chopped (optional)

Oil - 2 tbsp

Cumin seeds - 1 tsp

Ginger - 1 tbsp, finely chopped

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam masala powder - 1 tsp

Anardana / pomegranate powder - 1/2 tsp

Kasoori methi / dried fenugreek - 1 tsp

Salt - to taste

Lemon juice - to taste

Fresh coriander leaves / cilantro - 2 tbsp, finely chopped

Method:

1. Heat oil in a large skillet.  Add the cumin seeds and ginger.  Saute for 10 seconds.
2. Add the cubed potatoes.  Mix well, cover and cook until they are half done.  
3. Add the cauliflower florets and tomatoes (if using) along with all the spices and salt.  Gently stir to combine the spices. Cover and cook the vegetables over low heat, stirring in between, until tender.  Make sure to retain the shape of the vegetables and do not over cook.
4. Remove from the heat and mix in the lemon juice and coriander leaves.
5. Serve hot with naan, chapati, or pulav.

Coconut Edamame Spaghetti ~ Day 130

I picked up a box of this edamame (soy bean) spaghetti from Costco.  They are gluten-free, high in protein and fiber, low in carbs and calorie.   It's a great alternative for a regular pasta for a change and it takes less than five minutes to cook.  Because the spaghetti itself is pretty bland dressing it up gets easier with endless possibilities.  I made this simple and delicious coconut spaghetti and a spicy coconut mango curry to go with it.

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Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 3-4

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Ingredients:

• Edamame spaghetti - 8 oz
• Freshly grated coconut- 1 cup
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Broken cashews - 2 tbsp
• Red chillis - 4, broken
• Asafoetida - a pinch
• Salt - to taste
• Curry leaves -few
• Coconut oil - 2 tbsp

Method:

1. Cook the spaghetti according to the package instruction.  Drain and set aside.
2. Heat oil in a skillet.  Splutter mustard seeds and fry the urad dal and cashews until golden brown.
3. Add the red chilies, asafoetida, and curry leaves.  Add the coconut and fry until it turns light golden.  
4. Remove from the heat.   Add the cooked spaghetti along with salt and toss to combine.
5. Serve warm with your choice of spicy curry / gravy.  I served it with spicy coconut mango curry.

Paruppu Urundai Rasam / Lentil Dumplings in Spicy Broth ~ Day 129

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Preparation time: 15 minutes + 1-hour soaking time

Cooking time: 20 minutes

Serves: 6

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Ingredients:

For the Paruppu urundai / dumplings:

• Toor dal - 3/4 cup
• Chana dal - 1/4 cup
• Red chilies - 6
• Asafoetida - a pinch
• Curry leaves - few
• Salt - to taste
• Rice flour - 2 tbsp
• Sesame oil / Nallennai - 1 tbsp

For the rasam powder:

• Toor dal - 1 tbsp
• Whole black pepper - 2 tsp
• Cumin seeds - 2 tsp
• Red chilies - 2
• Curry leaves - 3

For the Rasam:

• Tamarind juice - 1 cup (soak a small lemon sized tamarind in hot water, squeeze the juice and discard the pulp)
• Turmeric powder - 1/4tsp
• Asafoetida - a pinch
• Salt - to taste
• Ground rasam powder
• Fresh coriander leaves
• Ghee / clarified butter - 2 tsp
• Mustard seeds - 1 tsp

Method:

1. Soak the toor dal, chana dal, and red chilies in enough water for 1 hour. Drain the water completely after soaking and grind into a coarse paste along with asafoetida and curry leaves.  Transfer the paste into a bowl and add the rice flour, salt, and sesame oil. Mix well and set it aside.
2. Dry roast all the ingredients for the rasam powder until aromatic.  Let cool and make a fine powder.  
3. In a wide-bottom saucepan, combine the tamarind juice, ground rasam powder, turmeric powder, asafoetida, and salt along with 4 cups of water.   Bring it to a boil.
4. Take a small golf ball size ground dal mixture and make a ball and drop it gently into the boiling broth.  Add 4 balls at a time at each corner of the saucepan.   DO NOT STIR THE BROTH  after dropping the lentil balls.  Let it boil gently until the dumplings start to float to the top.  Add 4 more ball and again wait for them to float.  Repeat with the remaining dough.  
5. Cook the rasam with the dumplings for 10 more minutes on medium heat. 
6. Heat ghee in a small skillet.  Splutter mustard seeds and add it to the rasam.  Add the coriander leaves and mix gently.
7. Serve hot with steamed rice with a dollop of ghee.

Chakka Varatti / Jackfruit Preserve ~ Day 128

Chakka (jackfruit) varatti is a traditional kerala sweet which can be used to make chakka pradaman (Jackfruit payasam) or Ella Ada (Stuffed and steamed rice flour cakes in banana leaf).   

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Preparation time: 15 minutes

Cooking time: 45 minutes

Yields: 1 cup

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Ingredients:

Ripe Jackfruit - 2 cups, seeded and chopped finely

Powdered jaggery - 1 and 1/2 cups to 2 cups 

Ghee / clarified butter - 3 tbsp

Water - 3/4 cup

Method:

1. Cook the jackfruit in 3/4 cup water until soft.  Mash it well with a wooden spoon.  Add the powdered jaggery and cook on low heat until the jaggery melts, stirring constantly.  
2. Cook until the mixture turns thick in consistency.  Add the ghee little at a time and stir to combine.  Keep cooking until the mixture starts to leave the sides, about 30 minutes.  Remove from the heat.
3. Cool completely, store in a glass jar and refrigirate.