Thursday, November 05, 2015

Mixed vegetable salad with a tangy spicy dressing

Of the three salads that I've made for Blogging Marathon #58, this one is my favourite. Loaded with colorful vegetables and crunchy toasted peanuts, this salad hits the right notes with a dressing that is tangy, spicy and mildly sweet.

What you need :
Cucumber - 1, peeled and cut into long, thin strips
Carrot - 1, cut into thin long strips
Tomato - 1, cut into thin strips
Onion - 1/2 of a small one, sliced fine
Capsicum - different colors - sliced thin and long, 1/4 cup
Corriander - a handful, chopped fine
Salt - to taste

For the dressing :  (This dressing, in my opinion, is the best part of this salad. Make sure to spoon plenty of dressing over each individual serving of salad)

Tamarind - a gooseberry sized ball soaked in water. Extract 1/3 cup of thick juice from the soaked tamarind
Red chilli powder - 1/2 tsp
Sugar - 1 tsp

Mix the tamarind extract, sugar and chilli powder in a large bowl. Stir till sugar dissolves.
Add all the other ingredients to this and mix well.
Toast a handful of peanuts in half a spoon of oil. Add this to the salad and toss. Serve immediately to retain the crunch of the peanuts.

Wednesday, November 04, 2015

Apple pear walnut salad

For the second day of Blogging Marathon #58, I have a fruit and nut salad. This was relished as an after school snack by my daughter. The walnuts and apples provide a crunch to the salad and are the perfect foil to the soft, ripe pear. Lemon in the dressing gives the salad a slight tanginess which, I feel, sets of the sweetness of the fruit perfectly.

What you need :
Apple - 1, chopped
Pear - 1, chopped
Walnuts - a handful, toasted and chopped into large chunks

For the dressing :
Honey - 1 tsp
Lemon juice - to taste (I extracted juice from about 1/4 of a lemon)

Mix all the ingredients for the salad and the dressing together. Serve immediately or chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Tuesday, November 03, 2015

Chick peas salad

I am not much of a salad person. Though I could eat a well put together salad as part of a meal, it can never be a meal by itself in my household. I am hoping to develop a liking for salads through Blogging Marathon #58 where, for the first week, I have deliberately chosen to cook and showcase salads.
The first in the series is a simple yet hearty and substantial chick pea salad with a yogurt dressing that is a reflection of my love for chaas (spiced buttermilk).

What you need:
Chick peas - 1 cup soaked overnight and cooked
Onion - 1 small, chopped fine
Potato - 1, cooked, peeled and diced
Corriander and mint leaves - a few, chopped
Black salt (kala namak) - to taste
Juice of half a lemon

For the dressing :
Thick yogurt - 1/2 cup (Greek yogurt or hung curd works best for this)
Cumin powder - 1/2 tsp

Mix all the ingredients for the dressing well and refrigerate for at least 30 minutes.
In a large bowl, combine all the ingredients for the salad. Add in as much of the dressing as you like. Mix well to combine.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Monday, September 28, 2015

Keerai thoran - Red amaranth stir fry

Sometimes, the most mundane of things can help bring forth the most pleasant memories. Very often, it is not the thing itself that we crave, but the fond memories associated with it that the heart yearns for.
I recently learned this profound truth when I spotted red amaranth leaves in the local farmers' market. While I have always loved the simple, earthy taste of a stir fry made with these leaves, it is only now, in the wake of having recently lost my grandmother, that I have realized how closely tied in this leaf is to my memories of her.

Some of my earliest memories as a child include her, impeccably dressed in her nine yards madisar podavai, walking to our front yard with a plate filled with tiny black seedlings. I would assist her in scattering these seeds around our coconut trees and then sprinkling water over them. I would check and water the seeds in the days to follow,my entire child's being thrilled to see the tiny shoots sprouting out of the ground. A few weeks down the line, my grandmother would harvest her crop of red keerai (red amaranth/malabar spinach) and hand them over to my mother to be cleaned and chopped. Once that was done, she would put her cheena chatti (wok) on the stove, heat some coconut oil in it, put in a simple seasoning of broken red chilli, urad dal and mustard seeds and then the chopped spinach leaves. These would cook remarkably quickly  in their own steam on a low flame. A garnish of grated coconut ground with green chillies was the final touch she added to the dish and then, knowing that this was my favourite way of eating it, she would mix it up with hot rice and ghee on a plate and hand it to me.
I now know that it is not the dish alone that I am so fond of, but the heaping helping of love with which it was made and served that I long for.

What you need:
Amaranth leaves/malabar spinach - 1 bunch (Any variety of leafy greens can be used but I am partial to the red amaranth leaves that grow particularly well in Kerala)
Oil - 1 tsp
Urad dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Broken red chilli - 2
Grated coconut - 1/4 cup ground coarsely with 1 green chilli

Wash the leaves well and chop finely. Heat oil in a pan. Season with dal, mustard and red chilli. When the seeds start to pop, reduce the flame to low and stir in the chopped leaves and salt. Cover and let it cook in its own steam until wilted. Add in the ground coconut. Stir well and heat uncovered until the moisture evaporates.
Serve with hot rice and ghee.

Thursday, June 18, 2015

Cabbage pakoda/Crunchy, crisp cabbage fritters

These are easily some of the best pakodas that I've made. Easy to make, these deep fried delights stay crisp and crunchy for a really long time. The only major chore involved is chopping cabbage, which I am usually not too fond of, but the recent addition of a chopper to my kitchen makes this snack a breeze to make.

What you need :
Cabbage - a small one, chopped thin and long (I measured and got approximately 4 heaped cups of cabbage)
Gram flour/besan - 1 cup (approx)
Rice flour - 2-3 tbsp
Red chilli powder - to taste
Salt - to taste
Onion - 1/4 cup, chopped fine
Ajwain/carom seeds - 1 tsp (optional. I am fond of the flavor and tend to throw this in wherever I can)
Oil - for deep frying

Take the chopped cabbage in a bowl. Sprinkle salt over it and leave aside for 10 minutes. The cabbage would have released quite a bit of water in this time. Add the rest of the ingredients and mix well to form a thick dough. You will not need to add any extra water, but if you feel that your dough is too dry and crumbly, sprinkle a tiny bit of water and mix until it reaches a thick, just moistened consistency.
Heat oil in a kadai. Pinch out small bits of the dough and deep fry on medium heat until well browned and crisp. Drain on to a paper towel.
Serve with ketchup or chutney.

This is my second entry to Week 3 or Blogging Marathon #53 under the theme Fritters.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Pavakka pakoda / Bittergourd fritters

  I have spoken previously on the blog of my love for bittergourd. The husband and daughter share this love of mine for a vegetable that unfairly often gets a bad rap. Today, I have tried to come up with a deep fried dish using this veggie, where the bitterness is only slightly evident.

What you need:

Bittergourd - 2
Gram flour - 3/4 cup (approx)
Rice flour - 1/2 cup (approx)
Red chilli powder - 1 tbsp (adjust to taste)
Oil - for deep frying

Wash and dry the bittergourd. Discard both the thin ends. Chop into thin, even discs. If the seeds are too thick and tough, you can remove them. Otherwise, you can leave them in, like I did. Add the rest of the ingredients and mix well. Sprinkle water a little at a time to get a thick dough.
Heat oil in a kadai. On a medium flame, fry the bittergourds, a few at a time until they are crisp and brown. Do not hurry this step or attempt to do it on a high flame.
Drain on to a paper towel. Enjoy as is or as a side with rice and curry.

This is my first entry to Week 3 of Blogging Marathon #53 under the theme fritters.
 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Tuesday, March 31, 2015

Potato podimas

Potato is an almost universal favourite among vegetables. Chips, fries, a simple potato roast or this equally simple podimas - it sure is one vegetable that is hard to resist. A podimas is a simple stir fry of mashed potatoes tempered with some spices and topped with a dash of lemon juice. Anyone who has grown up in a Kerala Iyer household will be able to attest to the fact that this, with rasam and pappadam, is a much loved meal.

What you need:
Potato - 2 large baking potatoes or 4 medium sized, boiled, peeled and mashed
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Green chilli - 2, minced
Ginger - 1 tbsp, julienned
Curry leaves - a few
Juice of half a lemon

In a heavy bottomed pan, heat the oil and add the mustard seeds, urad dal and curry leaves. When the mustard seeds pop, reduce the heat and add the chilli and ginger. Saute for a minute and add the mashed potato, salt and turmeric powder. Mix well and heat for at least 5 minutes. Switch off heat. Add lemon juice and stir to mix well.

Variation : Leave out the lemon juice and add 2 tbsp of freshly grated coconut to the podimas.

Tuesday, March 24, 2015

Spaghetti with no meat veggie balls in tomato sauce

I have often heard people talk about how good spaghetti and meat balls are together. Being a vegetarian, i decided to avoid the meat and cook vegetable balls to create Spaghetti and veggie balls. The vegetable balls are cooked in an aebelskiver/appam/paniyaram pan, thereby minimizing the use of oil.

What you need :
Cook spaghetti according to package directions. Drain and run cold water over it and set aside.

To make the vggie balls :

Potato - 1, peeled and diced
Carrot - 1, diced
Cauliflower florets - 1/2 cup
Onion - 1, chopped fine
Bread slices - 4
Oil - a few tsp

Steam cook the potatoes, carrot and cauliflower and then mash well. Heat a tsp of oil and saute onions in it. Add the mashed veggies and saute until moisture is absorbed. Add soaked and squeezed bread slices and mix well. Shape into balls. Heat an appam/paniyaram pan with a few drops of oil in each depression. On a low flame, cook the balls, turning over once in a while until all sides are browned evenly.

For tomato sauce:
Tomato - large, juicy, ripe - 4
Onion - a small one, chopped fine
Salt - to taste

Heat a teaspoon of oil in a pan. Saute onions till pink. Add the pureed tomatoes and salt. Cook on low flame until at least half of the moisture is evaporated and the sauce starts to thicken.

To serve :
Arrange some pasta on a serving plate. Place two veggie balls on it and top generously with sauce. Serve immediately.