Baked Pavakkai / Bitter Gourd Fries ~ Day 173

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Preparation time: 10 minutes

Cooking time: 30 to 45 minutes

Serves: 4

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Ingredients:

• Pavakkai / Bitter gourd - 4
• Rice flour - 1/4 cup
• Besan / Gram flour / Kadalai maavu - 2 tbsp
• Red chili powder - 2 tsp or to taste
• Sambar powder - 1 tbsp
• Jaggery powder - 2 tbsp
• Mango / Amchur powder - 1 tsp
• Fennel powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Salt - to taste
• Water - 2 tbsp
• Oil - 4 tbsp ( I used coconut oil)

Method:

1. Wash and pat dry the bitter gourds.  Slice them thinly using a mandoline or knife.  
2. Place the sliced bitter gourds in a large mixing bowl.  Add  all the ingredients (except water) and mix well to coat.  Add water little at a time and mix well.  Let it sit for 10 minutes.
3. Meanwhile, preheat the oven to 425 degrees F.  Lice a baking sheet with aluminum foil or parchment paper,
4. Spread the bitter gourd slices onto  the baking sheet in a single layer,  Bake them for 30 to 45 minutes, flipping the discs in between.  Once they are crispy, remove from the oven.
5. Cool completely and store in an airtight container.

Stuffed Poblano Peppers ~ Day 172

Quinoa stuffed poblano peppers loaded with black beans and veggies.  These super easy and healthy stuffed peppers make a great complete meal by itself.  The stuffing is very versatile - you can add any grains (like rice), vegetables, and spices.   Any type of cheese can be substituted as well for this recipe. 

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Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Poblano peppers - 4
• Shredded Pepper jack cheese - 1/2 cup
• Shredded Mexican cheese - 1/2 cup
• Oil - 1 tbsp

For the stuffing:

• Cooked quinoa - 1/2 cup
• Canned Black beans - 1 cup
• Roasted corn - 1 cup ( I used Trader Joe's frozen roasted corn)
• Chopped green and red peppers - 1/4 cup each
• Chopped tomatoes - 1/2 cup
• Chopped cucumber - 1/2 cup
• Chopped onion - 1/2 cup
• Shredded carrot - 1/4 cup
• chopped jalapeno - 1 tbsp
• Cumin powder - 2 tsp
• Black pepper powder - 1/2 tsp or to taste
• Lime  juice - 1 tbsp
• Chopped cilantro - 2 tbsp
• Salt - to taste

Method:

1. Preheat oven to 400 degrees F.  Line a baking tray with parchment paper or aluminum foil.
2. Wash and pat dry the poblano peppers.  Slit the peppers in the middle and remove the seeds.  Coat oil on all the peppers and set aside.
3. In a large mixing bowl, combine all the ingredients for the stuffing.  Let it rest for 10 minutes.
4. Spoon the stuffing into the poblano peppers about 3/4 full.  Top it with pepper jack cheese.  Place the peppers on a baking tray and bake for 20 minutes or until the peppers are fork tender.  Remove from the oven and sprinkle with Mexican cheese.
5. Serve hot with a side of sour cream, if desired.

Dal Makhani ~ 171

This spicy, rich and creamy lentil dish is made with whole balck lentil or urad dal and kidney beans.  It is a very popular Punjabi dal (lentil) curry often referred to as the "king of all dals" due to the addition of butter and cream.  A low-fat version of  Dal Makhani can be made by adding oil and low-fat milk instead of butter and cream.

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Preparation time: 10 minutes + soaking time 8 hours or overnight

Cooking time: 40 minutes

Serves: 4

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Ingredients:

• Whole black urad dal / black lentil - 1 cup
• Kidney beans - 1/4 cup
• Water - 4 cups
• Butter - 3 tbsp
• Cumin seeds - 1 tsp
• Onion - 1, large, finely chopped
• Tomato - 2, finely chopped
• Ginger-Garlic paste - 1 tbsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Red chili powder - 1 tsp or to taste
• Turmeric powder - 1/2 tsp
• Kasoori methi - 1/2 tbsp
• Garam masala powder - 1 tsp
• Salt - taste
• Heavy cream - 3 tbsp 
• or 2% milk - 1/2 cup

Method:

1. Wash and soak whole black urad dal for eight hours or overnight.  Drain the water and pressure cook the dal with 4 cups of water for 5 to 6 whistles or until soft.  Mash it well and keep aside.
2. Heat butter in a deep skillet or saucepan.  Splutter cumin seeds, Add the chopped onion and ginger-garlic paste.  Saute until the onions turn soft.
3. Add the chopped tomato. coriander powder, cumin powder, red chili powder, and red chili powder. Cover and cook over low heat until the tomato turns soft and the butter separates.
4. Add the mashed dal along with kasoori methi, garam masala, and salt.  Bring it to a boil.  Simmer for 10 minutes, stirring occasionally  
5. Stir in the heavy cream or milk.  Bring the dal to a gentle boil and remove from the heat.
6. Serve hot with chapati, naan, or steamed basmati rice.