tag:blogger.com,1999:blog-27568974956706295222024-03-13T15:53:44.847-07:00Tasty PalettesSuganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.comBlogger207125tag:blogger.com,1999:blog-2756897495670629522.post-54108868352934983072010-08-16T04:06:00.000-07:002012-06-02T22:13:58.233-07:00Tempeh MalaikariI am surprised I have blogged <a href="http://www.tastypalettes.com/2008/06/jamaican-jerk-seasoned-tempeh-sandwich.html">only one recipe with tempeh</a> so far, considering that it is a staple at my house. I particularly like its meatiness in hearty curries instead of tofu. Having enjoyed tempeh rendang (loosely adapted from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1714584">this recipe</a>) often, I was looking to make an Indian curry with similar notes. And, malaikari, the Bengali classic made with prawns in a rich and spicy coconut sauce, was just what I was looking for.<p></p>I adapted <a href="http://www.bongcookbook.com/2006/11/chingri-macher-malaikari.html">Sandeepa’s recipe</a> which was easy and fairly simple. I’ve never had prawn malaikari, and probably never will. But we loved this creamy and luscious vegan version. Thanks for the recipe, Sandeepa.<p></p><b>Tempeh Malaikari</b><br />
(serves 2)<p></p><b>Ingredients</b><p></p>Tempeh – 1 8 oz package (I use <a href="http://www.lightlife.com/tempeh.jsp">Lightlife</a>)<br />
Potatoes – 2, big, cubed<br />
Onion – 1 big, minced<br />
Garlic – 1 clove, slightly crushed<br />
Ginger – 1 tbsp, minced<br />
Green chillies – 2, slit<br />
Tumeric powder – 1 tsp, divided<br />
Red chilli powder – 1 tsp or more<br />
Sugar – 1 tsp<br />
Salt<br />
Oil – 1 tbsp<br />
Coconut milk – 1 14oz can, cream on top separated gently (explained below)<p></p><b>Dry roast and coarsely grind<b></b></b> – I used a mortar and pestle <p></p>Bay leaves – 2<br />
Cardamom – 4<br />
Cloves – 4<br />
Cinnamon – 1 inch piece<p></p><b>Method</b><p></p>Cube tempeh into small pieces. In a sauce pan take tempeh along with 1 cup of water, ½ tsp of turmeric, sugar and a pinch of salt and let it come to a rolling boil. Now reduce the flame to a simmer, cover and let tempeh steam for 15-20 minutes. This is necessary as it not only makes the tempeh softer to better absorb the flavours, but also reduces its bitterness. Drain and discard the water. <p></p>Meanwhile, without shaking the can of coconut milk, open the can and remove the cream that floats on top to a bowl. Use the lighter milk at the bottome to cook the curry.<p></p>In the same sauce pan, gently heat oil and add the crushed garlic. Infuse the oil with garlic flavour taking care not to burn the clove. Discard when done. To the same oil, add onion and ginger, and cook until soft. To this, add the freshly ground spice mixture and stir until fragrant.<p></p>Now add the rest of the ingredients, viz., tempeh, potatoes, slit green chillies, red chilli powder, ½ tsp of turmeric powder and salt. Combine everything and add the light coconut milk in the can. Rinse the can with another ½ cup of water and add to the curry. Stir, cover and cook until potatoes are soft, about 10 minutes. If the curry gets dry, add some water. <p></p>When everything looks done add the reserved coconut cream and let it heat through. Don’t let it boil. Remove from flame and enjoy with plain rice or pulao. I served mine with cooked brown basmati rice. <p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://www.frozeninpixels.com/Food/Blog-Photos-1/LIMG7505/969822801_Le4Jp-L.jpg" width="90%" /></a></div><p></p>I am sending this to Nupur’s <a href="http://onehotstove.blogspot.com/2010/07/bb5-round-up-bonus-sandwich-and-on-to.html">Blog Bites – Potluck edition</a>. You can participate too if you have tried a recipe inspired by another blog.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com38tag:blogger.com,1999:blog-2756897495670629522.post-27966329734265913762010-08-10T01:05:00.003-07:002010-08-10T01:42:25.203-07:00Poblano Cilantro Hummus<div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/964414655_RwuWc-550x550.jpg" width="70%" /></a></div><p></p>Being vegetarians and on-and-off vegans, hummus has its permanent place in our diet. Its healthy, creamy and downright tasty. Hummus can be as versatile as a dal. The flavours are limited only by one’s imaginations. Check <a href="http://www.sheknows.com/articles/7944/traditional-hummus-and-variations-of-chickpea-dip">this article</a> for ideas.<p></p>Instead of the usual jalapeno, I swapped a poblano that was lying in the fridge. Next time around I added a banana pepper too. Both versions were super-duper hits. I usually use my blender for making an airy, smooth hummus. I also skip adding olive oil for a low-fat version. My next trial would be to use different nut butters. Although <a href="http://www.foodnetwork.com/recipes/alton-brown/turbo-hummus-recipe/index.html">peanut butter</a> sounds great, I am thinking cashew butter. Lets see how that turns out.<p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/964410452_Aoc6Z-550x550.jpg" width="90%" /></a></div><p></p><b>Poblano Cilantro Hummus</b><br />
(makes 2 cups)<p></p><b>Ingredients</b><p></p>Dried chickpeas – ¾ cup (about 2½ cups when cooked. Canned is ok)<br />
Poblano pepper – 1<br />
Banana pepper/yellow pepper – 1 (optional)<br />
Garlic – 1 clove, smashed<br />
Tahini – 1 tbsp<br />
Cilantro – 1 packed cup, stems included<br />
Juice of a lemon<br />
Salt<p></p><b>Method</b><p></p>Soak the chickpeas overnight and cook until soft. If using canned, drain the liquid and rinse the beans. Roast the poblano pepper and the banana pepper (if using) over a flame. Alternatively, broil the peppers, rotating to get an even char. Keep the pepper in a tight container. The trapped steam will make peeling the peppers easier. Let cool, peel and remove the seeds. In a blender add all the ingredients and blend until smooth, adding water as needed. Serve as a dip, spread or dollop over soup or salad.<p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/964415980_Kp4bJ-550x550.jpg" width="90%" /></a></div><p></p><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Generously spread hummus for a guilt free burger</span></div><p></p>This goes to the 26th edition Susan's super successful event <a href="http://thewellseasonedcook.blogspot.com/2009/07/my-legume-love-affair-past-present.html">My Legume Love Affair</a>, hosted by Simona of <a href="http://briciole.typepad.com/blog/2010/08/annuncio-legumi-che-passione.html">Briciole</a>.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com21tag:blogger.com,1999:blog-2756897495670629522.post-20650499949034507022010-06-30T01:11:00.001-07:002010-06-30T01:11:50.998-07:00Granola, Versatility By The Spoonfuls<div style="text-align: justify;">This post has been lying as a draft for about 3 weeks now. Hesitancy of where to start and what to write has taken upon me. Its been a while since I have been here; quite evident as Addie is already 7 months old. Its only the blog end that has been quiet; all other facets of our lives are anything but. Needless to say, our lives are revolving around Addie. Our house is filled with her squeaks and babbles, and most of all her generous, toothless smiles. I am enjoying every single moment of my motherhood. They say time flies faster with kids. That makes me greedy and want to savor every minute of it.</div><p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/882883538_jj9YZ-500x500.png" /></a></div><p></p><div style="text-align: justify;">Nothing fancy is dished out from my kitchen these days. I only get little time to prepare a meal, let alone plate and photograph it. I thought I would be upset for not blogging as regularly as I would like to. Well, I even thought I couldn’t stand a messy house for a day. But this new me is quite different. My days are dedicated to our little one. The messy house can wait; and so can the piles of laundry and the sink full of dishes.</div><p></p><div style="text-align: justify;">Slowly, I am learning to make time for myself. Now, I still don’t get to read a book with a hot cuppa chai; or get to take a long shower without eyeing at the baby monitor. But it’s a start. And it is here, in my virtual kitchen, that I want to begin. So bear with me while I adjust to this new life of mine. I will be back with old rigor in no time.</div><p></p><div oncontextmenu="return false" style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/871490363_JNvEV-500x500.png" /></a></div><p></p><div style="text-align: justify;">For now, I am going to leave you with my favourite granola recipe. It is adapted from <a href="http://www.foodnetwork.com/recipes/alton-brown/granola-recipe/index.html">Alton Brown’s recipe</a>. It’s been a favourite even though I have been making this for over 3 years now. The key is to add something different each time. About a cup of variant that I have listed below (or one of your favourites), and different selections of dried fruit keeps this recipe anew. A good way to start a day and take-on the adventures that it holds.</div><p></p><b>Granola</b><p></p><b>Ingredients</b><p></p>Rolled oats – 4 cups<br /><br />1 cup of one or more of the following variants<br /><ul><li>Rolled triticale</li><li>Hemp seeds</li><li>Wheat germ</li><li>Pumpkin seeds</li><li>Flax seeds</li><li>or use another cup of rolled oats</li></ul>Brown sugar – 1/3 cup<br />Or<br />Sugar – ¼ cup and molasses – 2 tbsp<br /><br /><div>Sliced almonds – 2 cups (or use your favourite nut)<br />Maple syrup/ agave nectar/ honey – 1/3 cup<br />Canola oil – ¼ cup<br />Salt – 1 tsp<br />Dried fruit – 2 cups (cranberries, raisins, berries, apples, figs etc)<p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/870511625_2uWbk-500x500.png" /></a></div><p></p><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Clockwise from top: Dried fruits (figs, blackberries, cranberries, gojiberries), sliced almonds, rolled triticale, rolled oats</span></div><p></p><b>Method</b><p></p><div style="text-align: justify;">Preheat oven to 300F. Mix oats, the variant, almonds, sugar and salt thoroughly in a large bowl. In another bowl mix maple syrup, oil and molasses, if using. Combine wet and dry mixtures and spread on a sheet pan. Bake for 45-50 minutes, stirring every 15 minutes. Oats and the nuts should be golden and toasted. Mix the dried fruits evenly and store in an airtight container when cooled.</div><p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/870455612_nrbbP-500x500.png" /></a></div><p></p><div style="text-align: justify;">Serve with warm milk or milk alternative, or with yogurt and fresh fruits.</div></div>Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com34tag:blogger.com,1999:blog-2756897495670629522.post-3960372666248677452010-01-20T00:00:00.000-07:002010-01-20T00:01:58.898-07:00Look Who’s Here…<div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/769013776_oWZxw-500x500.png" /></a></div><p></p>This is <span style="font-weight:bold;">Addie</span>, our newest family member. Its been 8 weeks since we welcomed her into our family. And what an eventful few weeks they have been. When they say you don’t get any sleep with a new baby, they are not kidding. <span style="font-style:italic;">You don’t get any sleep at all</span>. But her <span style="font-style:italic;">blank-newborn-stares</span> and <span style="font-style:italic;">sleep-grins</span> make those sleepless nights well worth it. <p></p>And, now that she recognizes her mama, I know its only going to get better from here. I am so looking forward to this new beginning.<p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/765325004_e26CH-500x500.png" /></a></div><p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/765357992_gXbBa-500x500.png" /></a></div>Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com111tag:blogger.com,1999:blog-2756897495670629522.post-5470421696197530622009-10-19T21:29:00.001-07:002009-10-19T21:29:50.504-07:00Changing Times…<div style="text-align: justify;">These past few months have been quite an escapade for me. Exciting, tiresome, anticipative and even nervous. With the arrival of fall, I am not only looking forward to cooler temperatures and a pleasanter weather; but memories that are going to last a lifetime. Recently, this blog is experiencing a slow down, and this may continue for some more time. Because, in a few weeks time, my hands are going to be full. Quite literally :)</div><p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/686651819_jk8ps-500x500.png" /></a></div><p></p>This Thanksgiving I will have another reason to be thankful for.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com89tag:blogger.com,1999:blog-2756897495670629522.post-23208090634701656142009-09-22T00:25:00.000-07:002009-09-22T00:26:43.619-07:00Mixed Sprouts Burger<div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/657390754_p2CRd-500x500.png" /></a></div><p></p>Just as there are endless possibilities for making parathas (Indian stuffed flatbread), there are infinite ways one could make vegetarian burgers, while still keeping them unique, nutritious and tasty. I never get tired of <a href="http://www.tastypalettes.com/2008/10/millet-chickpeas-burger.html">trying</a> <a href="http://www.tastypalettes.com/2007/09/hot-tamale-burgers-and-cream-style-corn.html">new kinds</a> of burgers. With simple ingredients on hand, its easy to put together one. Like I did with leftover sprouts.<p></p>Packed with a mighty nutritious punch, these burgers were very filling, but still moist and tasty. They are mildly spiced with Indian flavours; hence were served with fresh cucumbers, instead of pickles. I made a double batch and froze some for later use. They were god sent during our house move.<p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/657374860_VxXX4-500x500.png" /></a></div><p></p><b>Mixed Sprouts Burger</b><br />(yields about 9 medium sized patties)<p></p><b>Ingredients</b><p></p>Mixed sprouts – 2 cups, cooked until soft (I have used chickpeas, moong and peas)<br />Grated onion – ¼ cup<br />Grated carrots – ½ cup<br />Baby spinach – 20 leaves, finely chopped<br />Cilantro – ¼ cup, finely chopped<br />Ground almonds – ¼ cup<br />Ground flax seeds/flax meal – 2 tbsp<br />Grated ginger – 1 tbsp<br />Garlic – 2 cloves, minced<br />Cumin powder – 1 tsp<br />Red pepper flakes – 1 tsp<br />Salt<p></p>Bread crumbs – ½ cup or as needed<br />Corn flour – 1 tbsp or as needed (1 egg can be substituted)<br />Oil<p></p><b>Method</b><p></p>Mash the cooked sprouts while they are warm, and add all the ingredients except bread crumbs, corn flour and oil. Mix gently until well combined. Depending on the moisture in the mix, start with ¼ cup of breadcrumbs and add more as needed. Finally add 1 tbsp (or more) of corn flour, to help the patties hold their shape. Refrigerate the mixture for at least 20 minutes.<p></p>When ready, shape them into equal sized patties. At this point, you can freeze them individually on a plate for 30 minutes, then double wrap in foil and store in the freezer for six weeks. When its time to serve, sear the patties on a hot griddle with a drizzle of oil. Serve on a burger bun with lettuce and tomato. Or, serve the patties by themselves with a side salad. They are quite filling.<p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/657374570_DGjSz-500x500.png" /></a></div><p></p>Its been long since I participated in any of the ongoing blogging events. But I can very well send this in to <a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html">My Legume Love Affair</a>. This month’s edition is hosted by <a href="http://www.monsoonspice.com/2009/09/announcing-my-legume-love-affair.html">Sia of Monsoon Spice</a>.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com39tag:blogger.com,1999:blog-2756897495670629522.post-72593512753386998692009-08-27T01:07:00.000-07:002009-08-27T01:08:36.493-07:00Dark Chocolate Cups With Raspberries<div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/631665061_ug9BW-500x500.png" /></a></div><p></p>House shifting is a mammoth task. I speak from experience here. There is so much to be done before, during and after a move. If you are an organizing junkie like me, you will have more things on your plate. Its been a couple of weeks, and there are still boxes and stuff lying around the house. We both were exhausted thoroughly. Adding to our misery is the triple digit temperature and excessive heat warnings. I am so looking forward to fall.<p></p>As you can see, I have umpteen number of things to take care of. But before I get engrossed into that, I want to share with you a quick and easy dessert that I made last week. I am not saying that this is first of its kind, but I woke up with this image one morning. The image of chocolate cups, some berries and whipped cream. It was stuck to my head, and there was no other way but to try it. As I sat thinking on how to go about it, G couldn’t help but notice. He asked and I explained, hesitantly. ‘<span style="font-style:italic;">So, what do you think?</span>’. ‘<span style="font-style:italic;">Dark chocolate and raspberries – That sounds delicious</span>’, he said. And delicious it was. I loved the ease with which it came together, and he loved how delectable it was. So there we were, sitting on the floor amidst boxes, enjoying this lovely homemade dessert. A memorable moment and a much needed slowdown amidst this frenzy!<p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/631665268_vVVLD-500x500.png" /></a></div><p></p><span style="font-weight: bold;">Dark Chocolate Cups With Raspberries </span><br />(makes 4)<p></p><span style="font-weight: bold;">Ingredients</span><p></p>Dark chocolate – 4 oz<br />Whipping cream – ¼ cup<br />White chocolate – 1 oz<br />Raspberries – 1 cup<p></p>Dark chocolate curls for garnish<br />Muffin liners – 4<p></p><span style="font-weight: bold;">Method</span><p></p>Line a muffin tin with muffin liners. Take the glass bowl that you are going to use for whipping the cream, and put in the freezer for 15 minutes. The cream whips and holds better.<p></p>Melt the dark chocolate in microwave for a minute, stirring once in between. The chocolate should be uniformly melted with a sheen. With a pastry brush, brush the insides of the muffin liners, coating thoroughly. It may be tricky at first, but you will get the hang of it. Freeze for 30 minutes. Take cups out, and give a second coat with the remaining chocolate. Return back to the freezer and freeze for 2 hours. <p></p>In a separate bowl, melt the white chocolate in the microwave for 30-40 seconds, stirring every 10 seconds. Take the frozen glass bowl from the freezer, and whip the cream until it forms hard peaks. To the melted white chocolate, add 1/3rd of the whipped cream. Gently fold the cream into the chocolate. The cream will deflate now, but will hold its shape during subsequent additions. Add the rest of the whipped cream to the chocolate mixture. Gently fold and do not mix vigorously. When it is combined, scoop the chocolate-cream mixture onto a pastry bag fitted with a nozzle of your choice, or onto a zip-top bag with a corner cut. Refrigerate this mixture for at least an hour.<p></p>The chocolate cups and the whipped cream-chocolate mixture can be made up to this point and stored in freezer and refrigerator respectively, for up to 5 days. When you are ready to serve, set the chocolate cups on the countertop for 5 minutes. This makes the peeling of the muffin liner easy. Once the liner is peeled, set on the serving plate. Fill the bottom with whipped cream-chocolate, top with raspberries, and finish off with another swirl of whipped cream-chocolate. Garnish with dark chocolate curls, if desired.<p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/631664881_qwzhZ-500x500.png" /></a></div><p></p><span style="font-weight: bold;">Variations</span><br /><ul><li>Swap the white and dark chocolates. Make white chocolate cups with dark chocolate-cream, with a hint of orange zest.</li><li>Use plain ole’ whipped cream from a can.</li><li>Use mixed berries instead of just raspberries.</li></ul>Its summer and berries are abundant. Do you folks have any suggestions for enjoying this dessert over fall and winter? Otherwise I just have to make this with just chocolate whipped cream. Not that I am complaining ;).Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com36tag:blogger.com,1999:blog-2756897495670629522.post-65016638127867281632009-07-22T00:15:00.001-07:002009-07-22T00:15:45.622-07:00Quinoa And Summer Fruit Salad<div style="text-align: justify;">Summer in the blazing hot desert. Do I even have to elucidate anymore? Its been 110F+ for the past 10 days. We are now like vampires; the curtains are always shut to block day light and we go out only after the sun goes down. Yesterday, I didn’t even want to set foot in the kitchen. So, with ingredients on hand, I tossed a salad that was quick, easy, and refreshing.</div><p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/598294733_pjX9L-500x500.png" /></a></div><p></p>Succulent seasonal fruits, nutty quinoa and a light-sweet dressing – a perfect summer salad. Just the thing I needed. As if agreeing with me, the rain gods showed mercy upon us last night. Today was a cool 106F. I will take anything below 110.<p></p><span style="font-weight: bold;">Quinoa And Summer Fruit Salad</span><br />(serves 2)<p></p><span style="font-weight: bold;">Ingredients</span><p></p>Quinoa – 1 cup<br />Fruits – 2 to 3 cups, cubed<br />(I have used nectarines, apricots, strawberries, red grapes, green grapes. Apples, any berries or any stone fruits can also be used)<br />Pecans or walnuts – ½ cup, roasted and chopped<br />Scallion – 1, chopped, green parts only<p></p><span style="font-weight: bold;">Dressing</span><p></p>Juice and zest of a large lemon<br />Honey or agave nectar – 1 tbsp<br />Olive oil – 1 tbsp<br />Salt<p></p>Whisk everything together until blended completely.<p></p><span style="font-weight: bold;">Method</span><p></p>Cook quinoa as you normally would. I usually pressure cook 1 cup of quinoa with 1¼ of water for 2 whistles. Fluff and cool completely. Toss quinoa with the dressing, nuts, fruits and scallions. Enjoy cold or at room temperature!<p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/598294324_q3gUF-500x500.png" /></a></div><p></p><span style="font-weight: bold;">Variations</span><br /><ul><li>Use other grains in place of quinoa. I have made a similar salad with <a href="http://www.tastypalettes.com/2009/01/pecan-squash-and-cranberries-speckled.html">wild rice mix</a>.</li><li>Instead of mixed fruits, use cantaloupe, green grapes and fresh mint.</li><li>Try orange juice and zest instead of lemon.</li><li>Loose the dressing, and enjoy with low fat yogurt for a satisfying breakfast.<br /></li></ul>Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com35tag:blogger.com,1999:blog-2756897495670629522.post-1218223784661083932009-07-16T00:26:00.000-07:002009-07-16T00:27:15.034-07:00Pavakkai Sadam – Spiced Bittergourd Rice<div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/592612883_PwhLi-500x500.png" /></a></div><p></p>There are few standard bittergourd recipes that we enjoy year round. <a href="http://saffrontrail.blogspot.com/2007/07/jfi-for-august-chillies-spicy-recipe.html">Pitlai</a> is a family favourite, followed by <a href="http://www.nandyala.org/mahanandi/archives/2006/01/03/bitter-gourd-chips-karela-fries/">oven baked chips</a>. This time G asked for something different. ‘Why don’t you just do a sauté or a simple curry?’, he asked. Very well. The recipe he was mentioning was an old one that my mom makes often. The gourd is cooked and lightly seasoned with mustard seeds, urad dal and chana dal.<p></p>When I set to prepare the curry, I thought why not make this into a mixed rice. I haven’t seen bittergourd rice around, so why not extend this curry idea into rice? So I concocted a little spice mixture and prepared this curry. We Loved it (yes, with a capital L). This is definitely a keeper.<p></p>One technique that I adopted from the curry is to cook the bittergourd in tamarind water to tame its bitterness. Also, 6 red chillies may sound hot, but it is needed to compensate for the bitterness, along with tamarind and jaggery. Enjoy this slightly bitter and lightly spiced rice with cool raita.<p></p><span style="font-weight: bold;">Pavakkai Sadam – Spiced Bittergourd Rice</span><br />(serves 2)<p></p>Rice – 1 cup<br />Bittergourd – 8, about 6 inches long<br />Turmeric powder – 1 tsp, divided<br />Tamarind paste – 1 tbsp, divided<br />Mustard seeds – 1 tsp<br />Curry leaves – a few<br />Jaggery – 1 to 2 tsp<br />Salt<br />Oil<p></p><span style="font-weight: bold;">Spice Mixture </span><p></p>Urad dal – 1 tbsp<br />Bengal gram – 1 tbsp<br />Coriander seeds – 1 tbsp<br />Dried red chillies – 6 to 8<br />Cardamom – 1<br />Clove – 1<br />Cinnamon – ½ inch piece<p></p><span style="font-weight: bold;">Method</span><p></p>Cook rice with 3 cups of water and ¼ tsp of turmeric powder. Adding turmeric powder gives a golden hue to the finished recipe, which may otherwise be a dull brown. The rice grains should be separate after cooking. Fluff and cool. Cut the bittergourd into half moon rings. If the seeds are very tough and mature, scrape and discard. Otherwise retain the seeds; they add a mild crunch to the rice. <p></p>In a wide, deep skillet, roast the ingredients for the spice mixture in a tsp of oil. Cool and grind to a fine powder. In the same skillet, boil bittergourd in 2 cups of water along with salt, turmeric powder and ½ tbsp of tamarind paste. When the gourd has turned soft (but not mushy), drain and discard the liquid. <p></p>Return the skillet back to heat. In a tbsp of oil, splutter mustard seeds and roast curry leaves. Add the cooked bittergourd, along with ½ tsp of turmeric powder, jaggery and rest of the tamarind paste. On a medium fire, gently roast the gourd. When they start to caramelize, add the spice powder, rice and salt. Mix thoroughly and heat through. If the rice seem very dry, drizzle a tsp of oil. Check for seasoning and serve hot with raita and chips. <p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/592612667_fUomM-500x500.png" /></a></div><p></p><div style="text-align: center;"><span style="font-size:85%;">Pavakkai sadam with cucumber+tomato+cilantro raita</span></div>Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com35tag:blogger.com,1999:blog-2756897495670629522.post-83072249332427460182009-07-06T22:29:00.001-07:002009-07-06T22:29:36.322-07:00The Last Slice......waiting to be devoured. A weekend well spent.<p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/584277277_XiDDj-500x500.png" /></a></div><p></p>Recipe - <a href="http://www.hersheys.com/recipes/recipes/detail.asp?id=184&page=1&per=25&category_id=13&classics=1&CategoryPage=true#content_area">Hershey's 'perfectly chocolate' chocolate cake</a>.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com11tag:blogger.com,1999:blog-2756897495670629522.post-29068384274613762972009-07-01T23:41:00.001-07:002009-07-01T23:41:53.501-07:00Vegetarian Phyllo Pizza<div style="text-align: justify;">A cook can never have too many cookbooks. My bookcase somehow seem to grow and have room for good cookbooks. <a href="http://astore.amazon.com/tastypalettes-20/detail/1588165167">Vegetarian Meals Good Housekeeping Favorite Recipes</a> is one such cookbook. It is filled with recipes that are quick, easy and fun. A good find, considering that I picked this book in a rush without flipping even a single page, from my local library.</div><p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/579874092_GA88c-500x500.png" /></a></div><p></p>Back at home, when I had the time to patiently flip the pages, vegetarian phyllo pizza caught my attention. A pizza in 20 minutes? Sounds easy. I had to give it a try. And try I did with great results. We were treated with a light and flaky pizza, that we totally loved. Will it replace a traditional pizza in my kitchen? Definitely not. Its not like your usual pizza with chewy crust. But this is definitely a fun idea that’s worth a try. I will definitely make this often for a quick snack or a tasty side.<p></p>I have tweaked the original recipe by replacing butter with garlic flavoured olive oil. After being smitten with <a href="http://www.tastypalettes.com/2009/02/shrooms-in-my-pizza.html">pepper jack cheese on a pizza</a>, I seldom make pizzas any other way. Sorry mozzarella, you have to take a back seat. You can also add a variety of toppings, provided they don’t mush the phyllo crust. <p></p><span style="font-weight: bold;">Vegetarian Phyllo Pizza</span><br />(serves 2 as a side or snack)<p></p><span style="font-weight: bold;">Ingredients</span><p></p>Phyllo sheets – 6<br />Olive oil – 2 tbsp<br />Garlic – 1 small clove, fine grated<br />Cherry tomatoes, yellow and/or red – 20-25, halved<br />Pepper jack cheese – ½ cup, shredded<br />Dried oregano – 1 tsp<br />Parmesan – 2 tbsp, shredded<br />Salt<br />Pepper<p></p><span style="font-weight: bold;">Method</span><p></p>Preheat the oven to 450F. In a small bowl, combine olive oil and garlic. Mix well and set aside.<p></p>Line a baking pan with parchment paper (I used a 9x12 pan). Lay 2 phyllo sheets on the parchment paper. Brush with olive oil + garlic mixture. Repeat twice to finish layering all 6 sheets. Brush the top with remaining oil mixture. Evenly spread pepper jack cheese and tomatoes. Sprinkle with oregano, salt and pepper. Bake for 12 to 15 minutes. Remove from the oven, sprinkle with parmesan cheese. Serve warm.<p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/579873825_xFBZ7-500x500.png" /></a></div><p></p>I served mine with <a href="http://www.tastypalettes.com/2007/08/orzo-salad.html">orzo salad</a> loaded with tomatoes, olives and tons of fresh herbs. A delicious lunch that we enjoyed very much.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com20tag:blogger.com,1999:blog-2756897495670629522.post-14061348746765628692009-06-25T00:35:00.000-07:002009-06-25T00:36:35.842-07:00Getting Back…<div style="text-align: justify;">Caught in the whirlwind called life, with all its glorious twists and turns, I had kept myself from blogging longer than anticipated. An impending house shift in a month’s time is not helping either. To say that I didn’t enjoy this time off would be a lie. Other interests, both old and new, took precedence, keeping me occupied. But, last week, when I was packing my blog props in the moving boxes, I realized I do miss blogging. The excitement of stumbling upon a new recipe, the joy of capturing it in a perfect click, and the delight of sharing it with others, is definitely absent now. ‘I will return to blogging after the move, when all this hustle and bustle is over’, I said to myself. But when is life not chaotic? There is always one thing or the other happening. Just like the Tamil proverb that my mom often quotes, ‘If one waits for the tides to subside, he may never bathe in the ocean’.</div><p></p><div style="text-align: justify;">With those words of wisdom, I have impelled myself to return to blogging. Not that thousands of food enthusiasts are cheering for my comeback (wouldn’t that be nice). But this blog is my virtual kitchen, and I refuse to neglect it. Some of you were kind enough to check upon me, while I was away. I thank you and all the others for patiently waiting during my period of silence.</div><p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/573524025_toaZm-500x500.png" /></a></div><p></p>‘Now, where do I start?’, I asked myself while I was sipping the watermelon juice that G had made. This has been my absolute favourite this summer, far better than my mundane version. Thanks to G, who concocted this recipe to give the juice some body and zing. Why not blog about this? I instantly started taking some photos right on our coffee table. With the sound of the shutter, G came rushing to see me working behind the camera. His meaningful grin conveyed that he was more than happy to see me doing what I enjoy the most. I am glad too…<p></p><span style="font-weight: bold;">Watermelon Juice With A Zing</span><br />(makes 4 to 6 servings)<p></p><span style="font-weight: bold;">Ingredients</span><p></p>Watermelon cubes – 3 cups<br />Ripe tomato – 1<br />Ginger – 1 inch, peeled and chopped<br />Juice of half a lemon<p></p><span style="font-weight: bold;">Method</span><p></p>Blend the first 3 ingredients smoothly. Strain, and mix the lemon juice. Refrigerate and enjoy within a week. Serve chilled.<p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/573524221_kCCL4-500x500.png" /></a></div><p></p>Like I had mention before, most of our stuff is packed and I have a little to work with. And, I had only recently cleared my backlog of old recipes (what a timing). I am going to blog about those simple meals that I whip up from my half-empty kitchen. I may not be blogging as frequently as I used to. But I will not abscond too.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com40tag:blogger.com,1999:blog-2756897495670629522.post-76188480272589574212009-04-13T23:33:00.003-07:002009-04-14T00:06:30.025-07:00Tasty Palettes Turns Two<div style="text-align: justify;">I have been MIA for the past two weeks. But today is a special day and I cannot resist a peek into this web space that has become my virtual kitchen. My blog turns two today. Two years back, I wouldn’t have believed that this blog would become an integral part of my life. But, it is today.</div><p></p><div style="text-align: center;" oncontextmenu="return false"><a><img src="http://frozeninpixels.smugmug.com/photos/512269562_E3v4t-500x500.png" /></a></div><p></p>There are so many people I am thankful for, G being the first and foremost. He has always been the gentle guiding force behind me, encouraging when I am down, and reminding to slow down when necessary. Not to forget that he is an excellent sous-chef and my guru in photography. Next, my friends and family, who never fail to encourage me with constructive feedback. Last, but definitely not the least, my blogger buddies, readers and visitors from whom I learn new things every single day. This forum has brought me in touch with some amazing personalities, whose friendships I will always cherish. I am thankful for your constant support and enthusiasm.<p></p>This spontaneous blogging break that I am currently on, may extend for a few more weeks. Its more like a fuel-stop, to charge my brain and get the creative juices flowing once again. I will be back shortly. And I request you to bear with me while I am away. Hoping to see you all then!Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com71tag:blogger.com,1999:blog-2756897495670629522.post-26911050746830721722009-03-31T00:33:00.000-07:002009-03-31T00:34:01.836-07:00Black Bean Tortilla Soup<div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/502556242_bCn4R-500x500.jpg" /></a></div><p></p>In my earlier post, I mentioned I made a creamy black bean soup along with those <a href="http://www.tastypalettes.com/2009/03/spicy-corn-muffins.html">vibrant corn muffins</a>. Here is the recipe. The creamy part is due to corn tortillas that gets cooked right in the soup along with the vegetables. As the soup boils, the tortilla melts into the broth, leaving you with velvety soup. I have used an <a href="http://www.foodsubs.com/Chiledry.html">Ancho chilli</a> (a dried poblano), which is mildly hot. You can also use any other Mexican chilli you have on hand, for a different flavour. If you don’t have any of these chilli peppers, use regular red chilli powder. Since I served ‘em <a href="http://www.tastypalettes.com/2009/03/spicy-corn-muffins.html">corn muffins</a>, I didn’t add corn kernels. But that would be a nice addition if the soup is served on its own.<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/502558616_rXsWA-500x500.jpg" /></a></div><p></p><span style="font-weight: bold;">Black Bean Tortilla Soup</span><br />(serves 2)<p></p><span style="font-weight: bold;">Ingredients</span><p></p>Oil – 2 tsp<br />Cumin seeds – 1 tsp<br />Onion – ½ cup, diced<br />Carrot – ½ cup, diced<br />Celery – 2 ribs, chopped<br />Garlic – 2 cloves, chopped fine<br />Tomato – ½ cup, diced<br />Corn tortilla – 3 or 4, cut into strips<br />Ancho chilli – 1<br />Red chilli powder – ¼ - ½ tsp<br />Better than boullion – 1 tsp or use 1 cup of vegetable stock<br />Black bean – 2 cups, cooked until soft<br />Cilantro – ¼ cup, chopped<br />Salt<br />Pepper<p></p>Lime wedges – to serve<br />Tortilla chips – to serve, if desired <p></p><span style="font-weight: bold;">Method</span><p></p>Soak ancho chili in hot water for 20 minutes. Once it is soft, puree with the soaking water until smooth. Reserve.<p></p>In a soup pot, heat oil, roast cumin seeds. Add onion, carrot, celery, garlic, and sauté for a couple of minutes. Add chopped tomato, corn tortilla strips, pureed Ancho chili, stock, and salt and bring to a brisk boil. Add the cooked black beans, red chilli powder and 1 cup of water. Cover and simmer for 20-30 minutes. If you have a stick blender, partially puree the soup right in the soup pot, so that it remains chunky. Or else, in a blender, puree 1 cup of cooled soup, and add back to the soup pot. This gives the soup its creamy texture. Of course, if you want it chunky all the way, ignore this step. Check for seasoning, and serve hot with lime wedges, tortilla strips and <a href="http://www.tastypalettes.com/2009/03/spicy-corn-muffins.html">corn muffins</a>.<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/502556613_x6LXD-500x500.jpg" /></a></div><p></p>I hope <a href="http://earthvegan.blogspot.com/">Vaishali</a> will enjoy this creamy, but vegan delight. Sending this off to her event <a href="http://earthvegan.blogspot.com/2009/02/its-vegan-world-mexican.html">It’s a Vegan World: Mexican</a>.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com31tag:blogger.com,1999:blog-2756897495670629522.post-1435680914868426962009-03-25T00:15:00.001-07:002009-03-25T00:16:47.413-07:00Spicy Corn Muffins<div style="text-align: justify;">Creamy black bean soup was on the menu last night, creamy and very tasty. It was almost dinner time, but, I was in the mood for corn bread. Takes long to cook…hmmm…I will cook them in muffin molds to cut back on the cooking time, I thought to myself. A little bit of this and that, and these muffins were done in no time. I made only 6 (2 for the master, 2 for the dame, 2 for…er… the dame again for snacking), not wanting to have too many leftovers. I made 3 of ‘em with <a href="http://www.tastypalettes.com/2009/03/marinated-feta.html">marinated feta</a>, which added a sharp, but subtle punch to the muffins. We loved both versions.</div><p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/498567462_CBjbz-500x500.jpg" /></a></div><p></p><span style="font-weight: bold;">Spicy Corn Muffins</span><br />(yields 6 medium ones)<p></p><span style="font-weight: bold;">Ingredients</span><p></p>Cornmeal – 1/3 cup<br />All purpose flour – 1/3 cup<br />Baking powder – 1 tsp<br />Salt – a pinch<br />Egg – 1, small<br />Vegetable or canola oil – 2 tbsp<br />Yogurt – 1/3 cup<br />Sugar – 1½ tbsp<br />Corn – ¼ cup, fresh or frozen<br />Scallion/green onion or Cilantro – ¼ cup, chopped<br />Red pepper flakes – 1 tsp, more if desired<br /><a href="http://www.tastypalettes.com/2009/03/marinated-feta.html">Marinated feta</a> or goat cheese – ¼ cup, crumbled (optional)<p></p><span style="font-weight: bold;">Method</span><p></p>Preheat oven to 375F. Line 6 holes in a medium muffin pan with paper liner.<p></p>In a larger bowl, mix the first four ingredients. In a separate bowl, whisk the next four ingredients until mixed well. Add the wet ingredients to the flour mixture. Mix gently until just combined. Finally, mix in corn, scallion or cilantro, red pepper flakes and feta (if using), to form a uniform mixture. Take care not to over mix. Pour into the prepared muffin molds, bake for 18-20 minutes until firm. Serve warm or at room temperature with soup or salad.<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/498567366_rfG8e-500x500.jpg" /></a></div>Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com30tag:blogger.com,1999:blog-2756897495670629522.post-48925479144278759472009-03-22T22:57:00.000-07:002009-03-22T22:58:01.976-07:00Karadayan Nonbu Adai<div style="text-align: justify;">Apart from <a href="http://en.wikipedia.org/wiki/Diwali">Deepavali</a> and <a href="http://www.tastypalettes.com/2009/01/sarkkarai-pongal-indian-rice-pudding.html">Pongal</a>, the Tamil lunar calendar is dotted with many small scale festivals. Each one of them, with a mythological story behind, is celebrated with specific rites. More importantly, they have their own menu. Some of these menus are time consuming, that they are seldom done a second time in the same year. As a kid, I associated these festivals only through food. The rituals didn’t seem to be of much importance to me. But, as a teenager, I slowly learnt some of these recipes from my mom. She would take me through every step of the preparation, like explaining the different stages of sugar syrup, making a perfect kozhukattai (rice flour dumplings with coconut filling), or shaping a <a href="http://www.tastypalettes.com/2008/05/drunken-vadai-aka-sambar-vadai.html">vada</a>. She would also recite the stories and meanings behind the rituals that we perform, giving insights into the Hindu mythology. Not to mention the gossip and giggles we shared. I was a kid with lots of questions, she used to say. Partly curious and partly sceptic. My silly questions and her thoughtful answers is the reason why I know what I know today. These festivities are some of the best bonding moments we had. Thanks Amma!</div><p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/497010639_7FvJf-500x500.jpg" /></a></div><p></p>Karadayan nonbu, which was celebrated last Saturday this year, is one such festivity. The story goes like this. Girl falls in love with a guy who is destined to die within a year. She marries him anyway. On the day of his dying, she tricks the Lord of Death by her ingenuity, brings her husband back to life. And they lived happily ever after. It is believed that the girl prepared these adais as an offering to the Gods, before her husband’s death.<br />(Characters: Girl – Savirtri, Guy – Satyavan, Lord of Death – Yama. Full story <a href="http://www.hindu-blog.com/2008/03/story-of-tamil-karadayan-nombu-based-on.html">here</a>.)<p></p>This nonbu (pronounced <span style="font-style: italic;">no-n-bu</span>, Tamil for fasting) is observed during the first hour of the Tamil month <span style="font-style: italic;">Panguni</span>, which occurs mid-March. The prescribed menu – sweet and savoury adai (steamed rice patty), served with a dab of butter. The rice flour is prepared at home, which makes the adai moist enough. You can also make this with store-bought rice flour. Make sure to use less water in that case.<p></p><span style="font-weight: bold;">Making rice flour at home</span><p></p>Soak 1¾ cups of rice for an hour. Drain and spread on a clean, cotton kitchen towel, and let it dry under shade. When it is almost dry, grind into a fine powder in batches. I find that <a href="http://www.perfectpeninsula.com/ChefProPlus.htm">Indian mixers</a> do a good job than food processors. A good coffee grinder may do the job too. Roast the flour in a dry skillet, until the flour is heated through. You don’t have to wait for it to change color, but you should be able to smell the aroma of rice. Let cool, sieve and use in the recipe. This flour can be prepared in advance and stored in air-tight container. This will yield <span style="font-weight: bold;">2 cups</span> of rice flour.<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/497010895_fEhz4-500x500.jpg" /></a></div><p></p><span style="font-weight: bold;">Vella Adai – Sweet </span><br />(makes 14)<p></p><span style="font-weight: bold;">Ingredients</span><p></p>Rice flour, prepared as mentioned above – 1 cup<br />Jaggery – 1 cup<br />Water – 2 ½ cups<br />Black eye peas/Karamani – 2 tbsp, dry roasted and cooked till soft<br />Coconut – ¼ cup, cut into small pieces (optional)<br />Ground cardamom – ¼ tsp<br />Banana leaves or Sesame/gingelly oil – for lining/greasing the plates<p></p><span style="font-weight: bold;">Method</span><p></p>Over medium heat, dissolve jaggery in water. When it comes to a boil, add black-eye peas and coconut. Add rice flour slowly, while whisking briskly with the other hand. If there are lumps, keep stirring until they are gone. Cook until the mixture forms into a ball and pulls away from the sides of the pan. Let cool just until warm. With moist palm and fingertips, take ¼ cup of this mixture, shape into a patty, about ¼-inch thick. With your index finger, make a hole in the center. Arrange the patties on <a href="http://www.tastypalettes.com/2008/02/pillows-of-heaven.html">idly plates</a> (or bamboo steamer) without overlapping. You can line the plates with banana leaves, if available. Otherwise, generously grease the plates with sesame oil. Steam cook for 10 minutes.<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/497011133_rT97e-500x500.jpg" /></a></div><p></p><span style="font-weight: bold;">Kara Adai – Savoury</span><br />(makes 13)<p></p><span style="font-weight: bold;">Ingredients</span><p></p>Rice flour, prepared as mentioned above – 1 cup<br />Water – 2 cups<br />Black eye peas – 2 tbsp, dry roasted and cooked till soft<br />Coconut – ¼ cup, cut into small pieces (optional)<br />Salt<br />Banana leaves or Sesame/gingelly oil – for lining/greasing the plates<br /><p></p><span style="font-weight: bold;">Seasoning</span><p></p>Oil – 1 tsp<br />Mustard seeds – 1 tsp<br />Ginger – 1 tsp, finely chopped<br />Fresh green chilli – 1, chopped, seeded if desired<br />Asafoetida – a pinch<br />Curry leaves – 5 or 6, torn<p></p><span style="font-weight: bold;">Method</span><p></p>Over medium heat, heat oil, and add the ingredients given under seasoning, in the same order. Once they are toasty, add water and let it come to a boil. Add black-eye peas, coconut and salt. Stream in the rice flour while simultaneously whisking with the other hand. Cook until the mixture forms into a ball and pulls away from the sides. Shape and steam as mentioned above.<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/497011377_Ba3Fv-500x500.jpg" /></a></div><p></p>Enjoy sweet and savoury adai with a dab of butter. <p></p>This festivity, celebrated by a small community in one corner of the world, may sound strange to many of you, quite understandably. But, this may help a few of you, if you too practice these rituals. Most importantly, I don’t have to scratch my head next year over the measurements.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com26tag:blogger.com,1999:blog-2756897495670629522.post-61686280153330454062009-03-17T22:37:00.000-07:002009-03-17T23:21:54.730-07:00Varuthu Araitha Kootu – Vegetable Dal With Freshly Ground Spices<div style="text-align: center;"><a><img src="http://FrozenInPixels.smugmug.com/photos/493800813_h7FuP-500x500.jpg" /></a></div><p></p>Varuthu – roasted, araitha – ground, kootu – medley. That’s all. Freshly ground spices with cooked dal and vegetables – healthy one pot meal. <a href="http://www.tastypalettes.com/2008/01/collard-greens-poricha-kootu-dal-with.html">Poricha kootu</a> and varuthu araitha kootu are stand-ins for the traditional sambar. They are usually made without tamarind. But what the kootu lacks in tang, is made up by the freshly roasted spices. My mom usually made this kootu with odd vegetables lying in the crisper. I used to be puzzled why this kootu was followed by my Appa’s visit to the market :). In the later days, my mom prepared it, even if the fridge was brimming with produce. She used to happily oblige with a tenderly request, knowing how much I loved it.<p></p><span style="font-weight: bold;">Varuthu Araitha Kootu</span><p></p><span style="font-weight: bold;">Ingredients</span><br />(Serves 2)<p></p>Moong dal – 1/3 cup<br />Mixed vegetables – 3 cups, cubed<br />(potato, peas, elephant yam, drumstick, chayote squash, white pumpkin, turnips, cluster beans)<br />Turmeric – 1 tsp<br />Salt<br />Mustard seeds – 1 tsp<br />Oil – 2 tsp, divided<p></p><div style="text-align: center;"><a><img src="http://FrozenInPixels.smugmug.com/photos/493800591_rCVcH-500x500.jpg" /></a></div><p></p><span style="font-weight: bold;">Spice Mixture</span><p></p>Red chillies – 4<br />Black pepper – 6<br />Urad dal – 1 tbsp<br />Grated coconut – 2 tbsp<br />Asafoetida – a pinch<br />Curry leaves – 7 or 8<p></p><span style="font-weight: bold;">Method</span><p></p>Cook moong dal until soft. Cook vegetables in water with salt and turmeric until soft. While the vegetables are cooking, heat a tsp of oil and roast red chillies, black pepper and urad dal until golden. Let cool and grind along with coconut, asafoetida and curry leaves to a smooth paste. When the vegetables are cooked through, add cooked dal, the ground spice mixture and salt and let it simmer for 5 minutes. Finish off by adding spluttered mustard seeds in the remaining oil. Serve hot with rice and gingelly oil or ghee. We enjoyed ours with urad dal appalam(South Indian savoury wafer).<p></p><div style="text-align: center;"><a><img src="http://FrozenInPixels.smugmug.com/photos/493800302_Cj9xT-500x500.jpg" /></a></div><p></p>This is my entry to <a href="http://foodandspice.blogspot.com/2009/03/no-croutons-required-winner-for.html">No Croutons Required: Indian Soup or Salad</a>, co-hosted by <a href="http://foodandspice.blogspot.com/2008/02/no-croutons-required.html">Lisa</a> and <a href="http://www.tinnedtomatoes.com/">Holler</a>.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com29tag:blogger.com,1999:blog-2756897495670629522.post-66667483625035963952009-03-11T23:48:00.000-07:002009-03-11T23:49:02.742-07:00Ravishing Radish Sandwich With Poppy Seed Dressing<div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/489820780_VCLv9-500x500.jpg" /></a></div><p></p>Easter egg radishes - crunchy, peppery and downright colourful. Who could resist that? I seldom cook these beauties. They end being mushy and smell awful. The only time I would do that is while making sambar. Otherwise, they are good to go with just a squirt of lemon juice and salt. The radish greens, with a mild radish-y flavour, taste equally good too. If you haven’t cooked the greens, you should definitely give a try. In addition to being nutritious and tasty, its economical. I have paid for those organic greens along with the roots. And I am going to use every bit of it.<p></p>A good place to start, is to cook them with lentils. Also, <a href="http://kalynskitchen.blogspot.com/2008/02/recipes-for-swiss-chard-and-mushroom.html">Kalyn’s crustless quiche</a> is a very good recipe for radish and beet greens. Otherwise, you can enjoy them in sandwiches like I did. Garlicky radish greens are piled along with sautéed sweet peppers and onions. Complementing the vegetables is the creamy poppy seed spread. Those tiny little seeds add an interesting crunch making this a regular in my kitchen. On the whole, I think this sandwich will also be nice as a warm salad, served with toasts on the side.<p></p><span style="font-weight: bold;">Poppy Seed Spread</span><p></p>Tofutti or cream cheese or mayonnaise or thick yogurt – ½ cup<br />* I used a combination of tofutti and yogurt<br />Poppy seeds – ½ tbsp<br />Lemon zest – 1 tsp<br />Lemon juice – 2 tbsp<br />Sugar – ½ tsp<br />Salt<br />Pepper<br />Red pepper flakes<p></p>Whisk all of the above in a bowl into a smooth mixture.<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/489820903_tocN3-500x500.jpg" /></a></div><p></p><span style="font-weight: bold;">Ingredients For the Sandwich</span><p></p>Bunch radish – 5 or 6, sliced into thin rounds<br />Bell peppers of any colour – 2, sliced<br />Red onion – 1 cup, sliced thin<br />Radish greens – 2 cups, chopped<br />Garlic – 2 cloves, chopped fine<br />Red pepper flakes – a pinch<br />Salt<br />Pepper<br />Oil<p></p>Sliced bread – as needed<p></p><span style="font-weight: bold;">Method</span><p></p>In a skillet, sauté bell peppers and onions separately with salt and pepper. Transfer to a plate. In the same skillet, stir fry radish greens with garlic and red pepper flakes, until wilted but green. Its always a good practice to wait till the last minute, while adding salt to any greens. They cook down so much, and may end up too salty. So, just before removing the radish greens from the skillet, add a pinch of salt, toss and transfer to the plate with peppers.<p></p>Toast bread, apply spread on both the slices, pile sautéed greens, peppers, onion and sliced radish, cover with the other slice, slightly press, cut and serve.<br /><p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/489820639_jVQC3-500x500.jpg" /></a></div>Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com27tag:blogger.com,1999:blog-2756897495670629522.post-45517408825211978232009-03-09T23:54:00.000-07:002009-03-17T23:22:43.974-07:00Fig - Red Onion Confit<div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/488589290_sL54m-500x500.jpg" /></a></div><p></p>I was in the mood for a three course meal the other day. <a href="http://www.tastypalettes.com/2007/12/cornmeal-crusted-tomato-tarts.html">Cornmeal crusted mini-tarts</a>, <a href="http://www.ciaobellagelato.com/flavors/flavors.php?id=209">store-bought mango sorbet</a> (made with alphonso, I can’t get enough of this stuff. Its always in my freezer) were on the menu. I still wanted something to nibble, for starters. Inspired from a meal at <a href="http://www.cafeflora.com/">Café Flora</a>, I made this onion confit. What’s better? It can be served at room temperature. That is a rule of thumb I follow for entertaining, even its for just the two of us. One make-ahead course, one course to be enjoyed hot and for the other course , a little help from the store. The order doesn’t really matter, but it takes the pressure out of entertaining.<p></p>I have used aged, thick and syrupy balsamic vinegar, which is added toward the end. For the price you pay, it’s a crime to boil aged balsamic vinegar, IMO. But if you have the regular kind, go ahead and use it. But add 5 minutes before finishing the dish, to let it boil and reduce. I have also used fig preserves that I found at my local market. But if you can’t find it, soak dry figs in hot water, grind to a smooth paste along with sugar and use in the recipe.<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/488589725_vLLN9-500x500.jpg" /></a></div><p></p><span style="font-weight: bold;">Fig-Red Onion Confit</span><br />(makes about 1½ cups)<p></p><span style="font-weight: bold;">Ingredients</span><p></p>Red onion – about 3 cups, thinly sliced<br />Sugar – 1 tbsp<br />Salt – as needed<br />Pepper – few cracks<br />Fig preserves – 3 tbsp<br />Thick, aged balsamic vinegar – 3 tbsp<br />Oil – a splash<p></p><span style="font-weight: bold;">Method</span><p></p>In a skillet, heat oil over medium-low heat. Add onions, sugar, salt and pepper and cook the onions for about 15 minutes, stirring in between. If they get stuck to the bottom of the pan, sprinkle a tbsp or two of water, vigorously shake and deglaze the pan and continue cooking. Once the onions turn soft and brown, add fig preserves and balsamic vinegar. Remove from heat, mix thoroughly, let cool in the pan and serve cold or at room temperature.<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/488589497_Q6653-500x500.jpg" /></a></div><p></p>I served the confit in a platter along with olives, capers, toasts and tofutti. <a href="http://www.tofutti.com/btcc.shtml">Tofutti</a> is cholesterol-free and is as good as its dairy counterpart. It’s a standard spread for my sandwiches. We also enjoyed it cold, on plain toast with coffee, the next day. This is my entry to <a href="http://heartyeating.blogspot.com/2009/02/celebrating-two-years-of-heart-healthy.html">Heart of the Matter – Finger Foods</a>. HOTM celebrates its second anniversary.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com21tag:blogger.com,1999:blog-2756897495670629522.post-49487859919383332242009-03-05T21:34:00.001-07:002009-03-17T23:14:59.710-07:00Marinated Feta<div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/485915988_ss34A-500x500.jpg" /></a></div><p></p>What a way to infuse flavor into spoilt milk.. ahem.. cheese? It quickly caught my attention when the uber-talented and famous <a href="http://www.davidlebovitz.com/archives/2007/08/marinated_feta.html">David Lebovitz</a> posted it. The idea was as delightful as his blog. As simple as it may sound, the tangy feta mellows down after soaking in the fruity olive oil. The herbs add a nice touch and so do the chillies. I too refrained from using garlic due to <a href="http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/garlic-ail-eng.php">ill effects</a> as mentioned in his post.<p></p>Here's the method. Feel free to be creative.<p></p><ul><li>Feta cheese cut into cubes</li><li>Any fresh herbs like thyme, rosemary, bay leaves, basil, etc</li><li>Whole or crushed black peppercorns, and/or slit red chillies, and/or red pepper flakes</li><li>Good quality olive oil</li></ul><p></p>In a clean, non-reactive bowl/jar, stack the feta cubes. Throw in herbs and pepper in between the cheese layers. Fill with olive oil, cover the jar and leave it in the fridge for a few days , to let the flavours develop.<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/485915804_6e6nD-500x500.jpg" /></a></div><p></p><div style="text-align: center;"><span style="font-size:85%;">Marinated feta on toasted focaccia</span></div><p></p>It is plainly divine as such, slathered on a crostini(fancy talk for a thin toast), or as a spread for your favourite sandwich (like I did with <a href="http://www.tastypalettes.com/2007/10/omelet-sandwich.html">this omelet sandwich</a> for lunch today). <a href="http://closetcooking.blogspot.com/2008/03/marinated-feta-with-olives-and-roasted.html">Kevin</a> adds roasted red peppers and olives to his mixture. Sounds delicious. I will definitely do that next time.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com25tag:blogger.com,1999:blog-2756897495670629522.post-29639760754393713822009-03-03T00:43:00.000-07:002009-03-17T22:47:37.227-07:00Quick Paneer-Mint-Vegetable Sauté<div style="text-align: justify;">Its already March? When did that happen? Time sure does fly. But I have something to look forward to this month. Its <a href="http://www.burntmouth.com/2008/04/tried-and-tasted-event-to-show-how.html">Zlamushka’s Tried and Tested</a>. Yes, <a href="http://www.burntmouth.com/2009/03/t-tasty-pallettes.html">its back</a>. Its one of my favourite blog events and better yet, its my blog that is in spotlight this month. Sweatha of <a href="http://tastycurryleaf.blogspot.com/2009/03/tried-and-tasted-tasty-palettes.html">Tasty Curry Leaf</a> has generously accepted to host an edition featuring <span style="font-style: italic;">"Tasty Palettes"</span>. I am little nervous knowing that my recipes would be tried and tested by fellow bloggers. The recipes that are featured were tested in my kitchen first. I hope you will like 'em too. So, with fingers crossed, I await your judgment. My sincere thanks to Zlamushka and Sweatha.</div><p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/484306145_PsKj6-500x500.jpg" /></a></div><p></p>Now, coming to the recipe, if there is one, is a medley of vegetables, paneer and tons of herbs. My MIL once made this curry for a quick dinner. I loved the simplicity of the dish, and set to make it on my own. I stuck to the original preparation in using sambar powder, but added a few touches of my own (when do I cook without that). Just like I took liberty in adding local vegetables, you can add whatever you have on hand. Just make sure all the vegetables would marry well. But mint is a vital ingredient in this recipe. It made a huge difference that pushed me to blog about this simple sauté.<p></p><span style="font-weight: bold;">Quick Paneer-Mint-Vegetable Sauté</span><br />(serves 2)<p></p><span style="font-weight: bold;">Ingredients</span><p></p>Onion - 1<br />Garlic -1 clove, minced<br />Carrot – 1<br />Parsnip - 1<br />Potato – 1<br />Red and/or Green bell pepper – 1<br />Paneer – 200g/7 oz<br />Mint and Coriander – packed ½ cup, finely chopped<br />Turmeric powder – 1 tsp<br />Cardamom – 1, crushed<br />Clove - 1<br />Salt<br />Oil – a splash<p></p><span style="font-weight: bold;">Spice Mixture</span><p></p>Home made or store bought sambar powder – 1 tbsp<br />Or<br />Your favourite spice mixture like garam masala or kitchen king masala – ½ tbsp<br />Or<br />Coriander powder – 2 tsp and Red chilli powder – 1 tsp<p></p><span style="font-weight: bold;">Method</span><p></p>Cut all the vegetables into ¼” thick and 2” long strips. Cut paneer similarly.<p></p>In a wide pan, heat oil over medium heat, and gently roast crushed cardamom and clove. When they start to sizzle, add onion and garlic and sauté for a minute. Add all the vegetables, turmeric powder, your choice of spice mixture and salt; mix well. Cover and cook the vegetables, sprinkling water intermittently. Keep gently stirring, so that the vegetables don’t stick to the pan. When the vegetables are cooked, add paneer and chopped herbs. Mix well and let the cheese heat though. Serve warm with roti or any flatbread.<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/484306029_Uhwtp-500x500.jpg" /></a></div>Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com23tag:blogger.com,1999:blog-2756897495670629522.post-73606521462213662962009-02-24T22:15:00.002-07:002009-03-31T14:06:01.764-07:00Indian Spiced Millet And Black Bean Timbale<div style="text-align: justify;">Its no secret that even an ordinary dish can look extra ordinary with proper plating. You don’t have to go to great heights to achieve restaurant-like perfection. With a little creativity and attention to detail, this can be a snap.</div><p></p><div style="text-align: center;"><a><p></p><img src="http://frozeninpixels.smugmug.com/photos/480348663_xQ2Fz-500x500.jpg" /></a></div><p></p>Like I did with this timbale. Creamy millet imitating mashed potatoes, black beans dressed with Indian spices instead of the usual Mexican flavour, and a little raw vegetable for crunch and colour are stacked, rather than being scooped onto a plate. It may look fancy, but is really simple. Of course, this is just an idea, rather than a recipe. You can change the grain, bean and the vegetables per your liking. The medley of different flavours and textures was gratifying. All-in-all, this recipe is definitely a keeper. “It tastes like pongal” G said, after the first bite. I took that as a compliment, knowing how much he loves <a href="http://www.tastypalettes.com/2008/08/ven-pongal-and-gosthu.html">pongal</a>.<p></p><span style="font-weight: bold;">Creamy Millet and Black Bean Timbale</span><br />(serves 2)<p></p><span style="font-weight: bold;">Ingredients</span><p></p><span style="font-weight: bold;">Millet Layer</span><p></p>Oil – 1 tsp<br />Onion – ½ cup, fine dice<br />Garlic – 1 clove, minced<br />Green chilli – 1, slit<br />Millet – 2/3 cup<br />Water – 2 cups<br />Salt<br />Yogurt – ½ cup<br />Water – ½ - 1 cup, or as needed<br />Cilantro – 1 tbsp, chopped finely<p></p><span style="font-weight: bold;">Bean Layer</span><p></p>Black beans – 2 cups, cooked and slightly mashed<br />Zest and juice of half a lime<br />Ground coriander – 1 tsp<br />Red pepper flakes – a pinch<br />Salt<p></p>Tomato and/or red bell pepper – 2 cups, small dice<br />Scallions, cilantro or green garlic – 2 stalks, sliced thin<p></p><span style="font-weight: bold;">Method</span><p></p>In a thick bottomed pan, heat oil, toast cumin seeds, followed by onion, garlic, and green chilli. Once the onion starts to soften, add millet, water and salt. Cover and cook for 25-30 minutes. Alternately, pressure cook for three whistles. The grain should be soft and mushy. Let cool slightly, add yogurt and ½ cup of water. The mixture should have the consistency of pudding. Add more water, if necessary. In another bowl, toss all the ingredients listed under bean layer and set aside.<p></p>To assemble, oil the insides of a mold ring, or an empty can with both the top and bottom off. Fill half the mold with millet. With wet finger tips, slightly push the mixture to form a solid layer. Top with tomato/bell pepper mixture. Finally scoop the black beans. Gently remove the mold, garnish with a herb of your choice.<p></p>If you don’t have a ring mold or an empty can, use a ramekin, build the layers backwards, unmold and serve. If layering is not your thing, don’t worry. Fill any bowl of your choice with the millet mixture in, unmold onto a serving plate, scoop beans and vegetables on top and enjoy. Your kitchen, your rules!<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/480348913_MYS2J-500x500.jpg" /></a></div><p></p><div style="text-align: center;"><span style="font-size:85%;">Timbale sprinkled with green garlic; enjoyed with tangerine soda</span></div><p></p>This is my entry to <a href="http://thewellseasonedcook.blogspot.com/2009/02/announcing-my-legume-love-affair-eighth.html">My Legume Love Affair, eighth helping</a>. After <a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html">visiting other blogs</a>, this event is back at home this month.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com29tag:blogger.com,1999:blog-2756897495670629522.post-69780005570670458942009-02-20T00:05:00.002-07:002009-07-01T23:42:38.300-07:00‘Shrooms In My Pizza<div style="text-align: justify;">Pizza – a good canvas for.. whatever. Anything goes on a pizza, as long as you figure out what flavours go well with each other. Pizza base is a crucial factor for a good pizza. Although I have tried various pizza dough recipes, I always, always come back to <a href="http://www.slashfood.com/2006/06/14/cooking-live-with-slashfood-pizza-margherita/">Slash Food’s recipe</a>. This dough makes for a mean pizza margherita. But it does equally well with other toppings too. Be it a vegan pizza , or a pizzette served on the side with soup/salad, this recipe has withstood all my tests. This is, by far, my favourite pizza dough ever.</div><p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/477081586_Gfy5M-500x500.jpg" /></a></div><p></p><div style="text-align: justify;">I spotted some gorgeous mushrooms in store last week. I bagged some (gosh, the organic ones are very pricey) with wild-mushroom lasagna on mind. After a sumptuous hunter’s omelet, I ditched lasagna and decided on pizza. I am so glad I did. It was <span style="font-style: italic;">The Best</span> pizza we have ever had. The flavors were harmonious and the pizza was just divine.</div><p></p><div style="text-align: justify;">After so many failures, I have discovered a good way of getting restaurant style sautéed mushrooms. As a rule, I always sauté mushrooms in a dab of butter. I let the skillet get screaming hot, melt a little butter, swirl the pan to coat the fat evenly, lay out mushrooms in a single layer and do not disturb for 2-3 minutes. When it has caramelized on one side, toss and brown the other side. Add salt just before removing from the skillet. I’ve had consistent results with this method and this is the only way I cook mushrooms.</div><p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/477081640_nhvGm-500x500.jpg" /></a></div><p></p><div style="text-align: justify;">Coming to the pizza, there is not much of recipe, but here’s what I did. Sauté mushrooms (any kind would do) as said above. Roll out the dough thinly, top with sautéed mushrooms, sliced red onions, thinly sliced garlic, thyme, pepper jack cheese and red pepper flakes. Slide into a 500F oven, and bake for 10-12 minutes. If your oven can go to higher temps, bake for lesser time. When browned around the edges, pull the pizza out, top with shredded parmesan and serve hot.</div><p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/477081519_Vqwcp-500x500.jpg" /></a></div><p></p><div style="text-align: justify;"><a href="http://www.slashfood.com/2006/06/14/cooking-live-with-slashfood-pizza-margherita/">This recipe</a> makes two pizza dough. For the second one, I used leftover <a href="http://www.tastypalettes.com/2009/02/goodness-stacked-easy-eggplant-bake.html">eggplant stacks</a>. I scraped off the tomato sauce, brushed the dough, laid the eggplant slices, and topped with feta cheese. I was surprised how delicious and versatile these eggplants were. A keeper, definitely!</div><p></p>Edited to add: This is my entry to <a href="http://jugalbandi.info/2009/01/click-february-2009-cheesetofu/">Click-Cheese</a>.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com25tag:blogger.com,1999:blog-2756897495670629522.post-66545657671988666382009-02-17T23:37:00.001-07:002009-02-25T11:46:45.498-07:00Goodness Stacked – Easy Eggplant Bake<div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/476005076_cVQsm-500x500.jpg" /></a></div><p></p>G and I love a good eggplant dish at any meal, any day of the week. I can’t remember a single grocery trip that we spotted, but skipped buying Indian eggplants. If its in the store, its in our shopping cart. We have some favourite eggplant recipes, and eggplant-parmesan is way up the list. There is a restaurant that serves it just the way we like it. But after I happened to know how much calories it packed, I always make it at home. One time, I accidentally (ahem, lazily) made up an easy method, with fantastic results. Now I make this much often. <p></p>These stacks are baked in a ramekin and are done in just 20 minutes. Not to mention, they make for an elegant presentation. Or you can bake them in a casserole for family style meal. Just remember to bake longer.<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/476004939_VxtEz-500x500.jpg" /></a></div><p></p><span style="font-weight: bold;">Easy Eggplant Bake</span><br />(serves 2 as main course, 4 as side dish)<p></p><span style="font-weight: bold;">Ingredients</span><p></p>Large eggplants – 2, sliced into ¼ inch thick rounds<br />Juice of a lemon<br />Oil<p></p>Parmesan cheese - optional for vegan version<p></p><span style="font-weight: bold;">Sauce</span><p></p>Tomato puree – 1 28 oz can<br />Red onion/shallot – ¼ cup<br />Garlic – 1 clove, minced<br />Red pepper flakes – 1 tsp<br />Fresh herb (thyme, oregano, rosemary, parsley or cilantro) – 1-2 tbsp, chopped<br />Oil – a splash<br />Salt<p></p><span style="font-weight: bold;">Method</span><p></p>Preheat oven at 375F. Heat a large skillet, lightly coat the bottom with oil. Toast eggplant slices in batches, laying them in a single layer on the pan. When you take the slices off the pan, hit with a quick squirt of lemon juice.<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/476004750_3BbJa-500x500.jpg" /></a></div><p></p>Meanwhile, heat oil in a sauce pan, sauté onion and garlic until soft. Add tomato puree, red pepper flakes, salt and ½ cup of water. Boil for 12-15 minutes the sauce comes together. Stir in herbs and take off the heat.<p></p>Lightly coat 6 ramekins (or a casserole) with oil. Spoon a tbsp of sauce in the bottom. Divide eggplant slices among the ramekins. If needed, apply a little pressure to fit. Spoon remaining sauce, transfer ramekins onto a baking sheet, and bake for 20 minutes. Allow to cool for 5 minutes, flip the stack onto a plate and serve with shredded parmesan cheese, if desired. Boil some whole wheat noodles and serve as a main dish. Or load up your plate with eggplants and a couple of crusty toasts. <p></p>For making this a vegan delight, loose the cheese and enjoy with a drizzle of balsamic vinegar and olive oil. The eggplants soak up the tomato juices, and the tomato itself condenses leaving an intense flavor explosion in your mouth. We totally loved it.<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/476004506_Pf7mx-500x500.jpg" /></a></div><p></p>This is my entry to Vaishali’s new event <a href="http://earthvegan.blogspot.com/2009/01/its-vegan-world-food-event.html">It’s A Vegan World</a>. Each month features a world cuisine and this month, its Italian.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com35tag:blogger.com,1999:blog-2756897495670629522.post-32902718307297902432009-02-10T02:19:00.000-07:002009-03-17T23:22:57.881-07:00Sweet Potato Gnocchi<div style="text-align: justify;">My yoga master once said that we all go through energy blocks twice a year. Once around the beginning of the year and once around your birthday. You either feel sluggish, lacking energy, or downright fall sick. Surprisingly, I have noticed this to be true during more than one instance (or that my mind is playing tricks on me). Last year this time, I felt the same energy slump; 'Burn out’ as one of my blogger friends put it. I was uninspired for the better part of last month, and I am slowly reeling out of it. A clear day with plentiful sunshine and a shopping spree for new props was just the motivation I needed. I hope this vim continues for rest of the year.</div><p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/471139996_mFkM4-500x500.jpg" /></a></div><p></p>To break free from the monotonous mood, I set to make ‘pillows of heaven’. No, <a href="http://www.tastypalettes.com/2008/02/pillows-of-heaven.html">not idly</a>, its gnocchi this time. I have been wanting to try making it with sweet potato, rather than the usual potato. I had no recipe in mind, just mixing a little of this and that. And as the dough came together, so did the clouds. ‘Oh snap’, I thought, ‘there goes the photo shoot’. A little upset, I proceeded with the rest of the procedure. As I sat down by the French window making gnocchi, sheets of rain had started pouring down, tapping the glass door. That moment was so therapeutic that I forgot about the passing time. There is something mesmerizing about rainfall; bringing time to stand still. <p></p>But a meal had to be served, and I hastened to the kitchen. Once the dumplings are shaped, the rest is a breeze. Cook ‘em in pot of boiling water and serve with pesto or vinaigrette. The gnocchi was delicious. The texture was just right, neither too soft nor tough. I served mine with a pecan salad inspired from <a href="http://thewellseasonedcook.blogspot.com/2008/11/salad-to-go-nuts-over-quick-pecan-salad.html">this recipe</a>. I also managed to click few shots bent in awkward positions.<p></p>I made a double batch and froze the rest, but I could barely resist using them within a week. This time I pan fried the cooked gnocchi in a little butter and sage, and tossed them with a generous helping of <a href="http://www.tastypalettes.com/2008/12/winter-comforts-spicy-dal-with-roasted.html">roasted winter vegetables</a>. Funny that my mind associated sweet potato gnocchi with rain even this time.<p></p><div style="text-align: center;"><a><img src="http://frozeninpixels.smugmug.com/photos/471139840_eLytV-500x500.jpg" /></a></div><p></p><span style="font-weight: bold;">Sweet Potato Gnocchi</span><br />(serves 4)<p></p><span style="font-weight: bold;">Ingredients</span><p></p>Sweet Potato – 4, small, yielding about 3 cups of pulp<br />Flour – about 2¼ cups, plus more for dusting<br />Egg – 1<br />Salt<br />Pepper<p></p><span style="font-weight: bold;">Method</span><p></p>Microwave or steam the sweet potatoes. Peel and mash the pulp in a bowl. Add egg, salt, pepper and 2 cups of flour and start mixing lightly with a fork. Add more flour if needed. When finished the dough will be slightly sticky, but workable. Avoid over-working the dough, else you will end up with tough dumplings.<p></p>Transfer the dough to a well-floured working surface. Divide the dough into 4, and roll them into long ropes, about ½ inch thick. Transfer to a plate and refrigerate for 30 minutes. While the dough rests, clear the working area.<p></p>Take the dough ropes from the fridge, and cut 1 inch pieces with a floured knife. Gnocchi is good to go just like this. If you want ridges, coat a fork lightly with flour, and press against the little dough pieces, like the ones <a href="http://whatsforlunchhoney.blogspot.com/2008/12/homemade-parsnip-gnocchi-with-rucola.html">here</a>. But if you want the classic rolled, ridged shape, take the fork and lightly coat with flour. Take one piece and press and stretch the dough against the fork using your fingers, like the letter ‘C’. Now, roll the backside of the flour slightly toward the end of the fork. With practice, the backside of gnocchi will lift as you press and stretch the front end. Gently lift the dough from the fork and transfer to a large plate or a baking sheet liberally sprinkled with flour. Make sure the gnocchi is well coated with flour, as they tend to stick together.<p></p><div style="text-align: center;"><a><img src="http://FrozenInPixels.smugmug.com/photos/471139754_8TdDn-500x500.jpg" /></a></div><p></p>When ready to serve, bring a large pot of water to a boil. Gently shake excess flour off the dumplings and add to the pot of water. They are cooked when they float to the top. Drain, and serve immediately.<p></p>Serve tossed in your favourite cream sauce, pesto, vinaigrette or with roasted vegetables.<p></p><span style="font-weight: bold;">Pecan salad</span><p></p>Pecan – 1 cup, lightly roasted<br />Salad greens – about 4 cups (more if you like)<p></p><span style="font-weight: bold;">Vinaigrette</span><p></p>Lemon juice – ¼ cup<br />Garlic – 1 clove, minced<br />Cumin powder – 1 tsp<br />Parsley or cilantro – ¼ cup, chopped<br />Olive oil – 2 to 4 tbsp<br />Salt<br />Red pepper flakes – a pinch<p></p><span style="font-weight: bold;">Method</span><p></p>Whisk all of the ingredients to make the vinaigrette. The hot gnocchi instantly absorbs the flavours of the dressing. Toss with pecans, salad greens, and gnocchi, and serve with a crack of black pepper.<p></p><div style="text-align: center;"><a><img src="http://FrozenInPixels.smugmug.com/photos/471140078_CoZYg-500x500.jpg" /></a></div><p></p>Even if you are cooking for one or two, go ahead and make the whole deal. Gnocchi is time consuming and requires patience. And, if you are going to dirty a bunch of dishes, you might as well double the batch, right? Cook and clean once, but enjoy twice. Cook as much gnocchi as you want. Spread the uncooked gnocchi on a floured plate or sheet and slide into the freezer. Once they are completely frozen, transfer them to a freezer safe bag and store. When ready, directly transfer the gnocchi from the freezer to the pot of boiling water.<p></p>This goes to Aparna of <a href="http://mydiversekitchen.blogspot.com/2009/02/lets-paint-it-orange-this-month.html">My Diverse Kitchen</a>, who is hosting <a href="http://tumyumtreats.blogspot.com/2008/07/event-announcement.html">Food In Color</a> – Orange.Suganyahttp://www.blogger.com/profile/12821337638419512585noreply@blogger.com27