Tempeh Malaikari

I am surprised I have blogged only one recipe with tempeh 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 this recipe) 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.

I adapted Sandeepa’s recipe 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.

Tempeh Malaikari
(serves 2)

Ingredients

Tempeh – 1 8 oz package (I use Lightlife)
Potatoes – 2, big, cubed
Onion – 1 big, minced
Garlic – 1 clove, slightly crushed
Ginger – 1 tbsp, minced
Green chillies – 2, slit
Tumeric powder – 1 tsp, divided
Red chilli powder – 1 tsp or more
Sugar – 1 tsp
Salt
Oil – 1 tbsp
Coconut milk – 1 14oz can, cream on top separated gently (explained below)

Dry roast and coarsely grind – I used a mortar and pestle

Bay leaves – 2
Cardamom – 4
Cloves – 4
Cinnamon – 1 inch piece

Method

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.

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.

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.

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.

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.

I am sending this to Nupur’s Blog Bites – Potluck edition. You can participate too if you have tried a recipe inspired by another blog.

Poblano Cilantro Hummus

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 this article for ideas.

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 peanut butter sounds great, I am thinking cashew butter. Lets see how that turns out.

Poblano Cilantro Hummus
(makes 2 cups)

Ingredients

Dried chickpeas – ¾ cup (about 2½ cups when cooked. Canned is ok)
Poblano pepper – 1
Banana pepper/yellow pepper – 1 (optional)
Garlic – 1 clove, smashed
Tahini – 1 tbsp
Cilantro – 1 packed cup, stems included
Juice of a lemon
Salt

Method

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.

Generously spread hummus for a guilt free burger

This goes to the 26th edition Susan's super successful event My Legume Love Affair, hosted by Simona of Briciole.

Granola, Versatility By The Spoonfuls

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.

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.

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.

For now, I am going to leave you with my favourite granola recipe. It is adapted from Alton Brown’s recipe. 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.

Granola

Ingredients

Rolled oats – 4 cups

1 cup of one or more of the following variants

• Rolled triticale
• Hemp seeds
• Wheat germ
• Pumpkin seeds
• Flax seeds
• or use another cup of rolled oats

Brown sugar – 1/3 cup
Or
Sugar – ¼ cup and molasses – 2 tbsp

Sliced almonds – 2 cups (or use your favourite nut)
Maple syrup/ agave nectar/ honey – 1/3 cup
Canola oil – ¼ cup
Salt – 1 tsp
Dried fruit – 2 cups (cranberries, raisins, berries, apples, figs etc)

Clockwise from top: Dried fruits (figs, blackberries, cranberries, gojiberries), sliced almonds, rolled triticale, rolled oats

Method

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.

Serve with warm milk or milk alternative, or with yogurt and fresh fruits.

Mixed Sprouts Burger

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 trying new kinds of burgers. With simple ingredients on hand, its easy to put together one. Like I did with leftover sprouts.

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.

Mixed Sprouts Burger
(yields about 9 medium sized patties)

Ingredients

Mixed sprouts – 2 cups, cooked until soft (I have used chickpeas, moong and peas)
Grated onion – ¼ cup
Grated carrots – ½ cup
Baby spinach – 20 leaves, finely chopped
Cilantro – ¼ cup, finely chopped
Ground almonds – ¼ cup
Ground flax seeds/flax meal – 2 tbsp
Grated ginger – 1 tbsp
Garlic – 2 cloves, minced
Cumin powder – 1 tsp
Red pepper flakes – 1 tsp
Salt

Bread crumbs – ½ cup or as needed
Corn flour – 1 tbsp or as needed (1 egg can be substituted)
Oil

Method

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.

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.

Its been long since I participated in any of the ongoing blogging events. But I can very well send this in to My Legume Love Affair. This month’s edition is hosted by Sia of Monsoon Spice.

Quinoa And Summer Fruit Salad

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.

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.

Quinoa And Summer Fruit Salad
(serves 2)

Ingredients

Quinoa – 1 cup
Fruits – 2 to 3 cups, cubed
(I have used nectarines, apricots, strawberries, red grapes, green grapes. Apples, any berries or any stone fruits can also be used)
Pecans or walnuts – ½ cup, roasted and chopped
Scallion – 1, chopped, green parts only

Dressing

Juice and zest of a large lemon
Honey or agave nectar – 1 tbsp
Olive oil – 1 tbsp
Salt

Whisk everything together until blended completely.

Method

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!

Variations

• Use other grains in place of quinoa. I have made a similar salad with wild rice mix.
• Instead of mixed fruits, use cantaloupe, green grapes and fresh mint.
• Try orange juice and zest instead of lemon.
• Loose the dressing, and enjoy with low fat yogurt for a satisfying breakfast.
  

Pavakkai Sadam – Spiced Bittergourd Rice

There are few standard bittergourd recipes that we enjoy year round. Pitlai is a family favourite, followed by oven baked chips. 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.

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.

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.

Pavakkai Sadam – Spiced Bittergourd Rice
(serves 2)

Rice – 1 cup
Bittergourd – 8, about 6 inches long
Turmeric powder – 1 tsp, divided
Tamarind paste – 1 tbsp, divided
Mustard seeds – 1 tsp
Curry leaves – a few
Jaggery – 1 to 2 tsp
Salt
Oil

Spice Mixture

Urad dal – 1 tbsp
Bengal gram – 1 tbsp
Coriander seeds – 1 tbsp
Dried red chillies – 6 to 8
Cardamom – 1
Clove – 1
Cinnamon – ½ inch piece

Method

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.

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.

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.

Pavakkai sadam with cucumber+tomato+cilantro raita

Black Bean Tortilla Soup

In my earlier post, I mentioned I made a creamy black bean soup along with those vibrant corn muffins. 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 Ancho chilli (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 corn muffins, I didn’t add corn kernels. But that would be a nice addition if the soup is served on its own.

Black Bean Tortilla Soup
(serves 2)

Ingredients

Oil – 2 tsp
Cumin seeds – 1 tsp
Onion – ½ cup, diced
Carrot – ½ cup, diced
Celery – 2 ribs, chopped
Garlic – 2 cloves, chopped fine
Tomato – ½ cup, diced
Corn tortilla – 3 or 4, cut into strips
Ancho chilli – 1
Red chilli powder – ¼ - ½ tsp
Better than boullion – 1 tsp or use 1 cup of vegetable stock
Black bean – 2 cups, cooked until soft
Cilantro – ¼ cup, chopped
Salt
Pepper

Lime wedges – to serve
Tortilla chips – to serve, if desired

Method

Soak ancho chili in hot water for 20 minutes. Once it is soft, puree with the soaking water until smooth. Reserve.

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 corn muffins.

I hope Vaishali will enjoy this creamy, but vegan delight. Sending this off to her event It’s a Vegan World: Mexican.

Karadayan Nonbu Adai

Apart from Deepavali and Pongal, 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 vada. 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!

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.
(Characters: Girl – Savirtri, Guy – Satyavan, Lord of Death – Yama. Full story here.)

This nonbu (pronounced no-n-bu, Tamil for fasting) is observed during the first hour of the Tamil month Panguni, 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.

Making rice flour at home

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 Indian mixers 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 2 cups of rice flour.

Vella Adai – Sweet
(makes 14)

Ingredients

Rice flour, prepared as mentioned above – 1 cup
Jaggery – 1 cup
Water – 2 ½ cups
Black eye peas/Karamani – 2 tbsp, dry roasted and cooked till soft
Coconut – ¼ cup, cut into small pieces (optional)
Ground cardamom – ¼ tsp
Banana leaves or Sesame/gingelly oil – for lining/greasing the plates

Method

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 idly plates (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.

Kara Adai – Savoury
(makes 13)

Ingredients

Rice flour, prepared as mentioned above – 1 cup
Water – 2 cups
Black eye peas – 2 tbsp, dry roasted and cooked till soft
Coconut – ¼ cup, cut into small pieces (optional)
Salt
Banana leaves or Sesame/gingelly oil – for lining/greasing the plates

Seasoning

Oil – 1 tsp
Mustard seeds – 1 tsp
Ginger – 1 tsp, finely chopped
Fresh green chilli – 1, chopped, seeded if desired
Asafoetida – a pinch
Curry leaves – 5 or 6, torn

Method

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.

Enjoy sweet and savoury adai with a dab of butter.

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.

Varuthu Araitha Kootu – Vegetable Dal With Freshly Ground Spices

Varuthu – roasted, araitha – ground, kootu – medley. That’s all. Freshly ground spices with cooked dal and vegetables – healthy one pot meal. Poricha kootu 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.

Varuthu Araitha Kootu

Ingredients
(Serves 2)

Moong dal – 1/3 cup
Mixed vegetables – 3 cups, cubed
(potato, peas, elephant yam, drumstick, chayote squash, white pumpkin, turnips, cluster beans)
Turmeric – 1 tsp
Salt
Mustard seeds – 1 tsp
Oil – 2 tsp, divided

Spice Mixture

Red chillies – 4
Black pepper – 6
Urad dal – 1 tbsp
Grated coconut – 2 tbsp
Asafoetida – a pinch
Curry leaves – 7 or 8

Method

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).

This is my entry to No Croutons Required: Indian Soup or Salad, co-hosted by Lisa and Holler.

Ravishing Radish Sandwich With Poppy Seed Dressing

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.

A good place to start, is to cook them with lentils. Also, Kalyn’s crustless quiche 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.

Poppy Seed Spread

Tofutti or cream cheese or mayonnaise or thick yogurt – ½ cup
* I used a combination of tofutti and yogurt
Poppy seeds – ½ tbsp
Lemon zest – 1 tsp
Lemon juice – 2 tbsp
Sugar – ½ tsp
Salt
Pepper
Red pepper flakes

Whisk all of the above in a bowl into a smooth mixture.

Ingredients For the Sandwich

Bunch radish – 5 or 6, sliced into thin rounds
Bell peppers of any colour – 2, sliced
Red onion – 1 cup, sliced thin
Radish greens – 2 cups, chopped
Garlic – 2 cloves, chopped fine
Red pepper flakes – a pinch
Salt
Pepper
Oil

Sliced bread – as needed

Method

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.

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.

Fig - Red Onion Confit

I was in the mood for a three course meal the other day. Cornmeal crusted mini-tarts, store-bought mango sorbet (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 Café Flora, 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.

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.

Fig-Red Onion Confit
(makes about 1½ cups)

Ingredients

Red onion – about 3 cups, thinly sliced
Sugar – 1 tbsp
Salt – as needed
Pepper – few cracks
Fig preserves – 3 tbsp
Thick, aged balsamic vinegar – 3 tbsp
Oil – a splash

Method

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.

I served the confit in a platter along with olives, capers, toasts and tofutti. Tofutti 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 Heart of the Matter – Finger Foods. HOTM celebrates its second anniversary.

Indian Spiced Millet And Black Bean Timbale

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.

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 pongal.

Creamy Millet and Black Bean Timbale
(serves 2)

Ingredients

Millet Layer

Oil – 1 tsp
Onion – ½ cup, fine dice
Garlic – 1 clove, minced
Green chilli – 1, slit
Millet – 2/3 cup
Water – 2 cups
Salt
Yogurt – ½ cup
Water – ½ - 1 cup, or as needed
Cilantro – 1 tbsp, chopped finely

Bean Layer

Black beans – 2 cups, cooked and slightly mashed
Zest and juice of half a lime
Ground coriander – 1 tsp
Red pepper flakes – a pinch
Salt

Tomato and/or red bell pepper – 2 cups, small dice
Scallions, cilantro or green garlic – 2 stalks, sliced thin

Method

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.

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.

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!

Timbale sprinkled with green garlic; enjoyed with tangerine soda

This is my entry to My Legume Love Affair, eighth helping. After visiting other blogs, this event is back at home this month.

Goodness Stacked – Easy Eggplant Bake

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.

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.

Easy Eggplant Bake
(serves 2 as main course, 4 as side dish)

Ingredients

Large eggplants – 2, sliced into ¼ inch thick rounds
Juice of a lemon
Oil

Parmesan cheese - optional for vegan version

Sauce

Tomato puree – 1 28 oz can
Red onion/shallot – ¼ cup
Garlic – 1 clove, minced
Red pepper flakes – 1 tsp
Fresh herb (thyme, oregano, rosemary, parsley or cilantro) – 1-2 tbsp, chopped
Oil – a splash
Salt

Method

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.

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.

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.

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.

This is my entry to Vaishali’s new event It’s A Vegan World. Each month features a world cuisine and this month, its Italian.

Vallarai Milagu Kuzhambhu – Pennywort Pepper Gravy

I jumped with joy when I discovered pennywort at a local Asian grocery. They have been carrying it all along, but only now do they have their English names on them. Good for me. I grabbed a pack, rushed home and called my mom for my favourite recipe that I enjoyed growing up.

Indian pennywort is one of those remarkable herbs with amazing medicinal values. In Ayurvedha, it is referred to as ‘the brain tonic’. Amidst others properties, it is believed to enhance brain function in terms of memory and concentration.

Our keera kaara amma would bring pennywort during summer, just before our annual examinations. ‘Good for their memory’, ‘They will get good scores’, she used to say. Even with its near-magical properties, you cannot become an Einstein by eating pennywort few days before your exams. Try telling that to her :).

It brings a smile just thinking about that old lady; loud and boisterous on the outside, but kind and gentle on the inside. There was a personal touch, even though she was just getting her business done. Hard to find these days.

Vallarai Milagu Kuzhambhu
(yields about 1 cup)

Ingredients

Urad dal – 1 tbsp
Toor dal – 1 tbsp
Coriander seeds – 1½ tbsp
Pennywort – 2 packed cups, leaves only
Curry leaves – ½ cup, divided
Pepper – 1 tsp
Dried red chillies – 2

Mustard seeds – 1 tsp
Asafoetida - a pinch
Tamarind paste – 2 tbsp
Salt
Gingelly/Sesame oil – 3 tsp, divided

Method

Heat 2 tsp of oil over medium flame, and add the first seven ingredients in the order mentioned, reserving about 10 curry leaves. Sauté till pennywort has wilted and lost its raw smell. Cool and grind to a smooth paste.

Heat remaining oil, splutter mustard seeds, and add rest of the curry leaves, asafoetida, tamarind paste, the ground mixture, salt and 1 cup of water. Whisk everything together and let it boil for at least 10 minutes. The gravy should be nice and thick. Enjoy with warm rice and more gingelly/sesame oil. Refrigerate the leftovers in a well sealed container for about a week.

Be warned if you are new to this green; it has a strong taste and aroma. Cooking with freshly ground spices and tamarind mellows it down quite a bit. You will hardly notice that you are enjoying a medicinal herb. This is my entry to Weekend Herb Blogging. The team at The Daily Tiffin is hosting this week.

Other pennywort recipes

• Vallarai Sambal
• Vallarai thuvayal
• Vallarai chutney

Pecan, Squash and Cranberries Speckled Wild Rice

I stumbled upon this recipe one afternoon, by chance. Basmati rice, leftover cranberry-pecan topping from breakfast oatmeal, and some odd vegetables lying in the fridge were thrown together in a skillet. I served it over acorn squash baked in its shell. We absolutely loved the lunch, which was very filling, but took little time to fix. Next time around, I tweaked the recipe a bit. Wild rice mix was used instead of Basmati; the squash was cubed, roasted and added to the mix. I took this to our friend’s place for Thanksgiving dinner and got rave reviews. Best compliment was from their two year old. She just couldn’t get enough of it.

Pecan, Squash and Cranberries Speckled Wild Rice
(serves 2)

Ingredients

Wild rice mix – 1 cup
1 small butternut or acorn squash, peeled and cubed – about 2 cups
Pecan halves – 2/3 cup
Onion or shallot – ½ cup, chopped
Garlic – 1 clove, finely chopped
Carrot – 2, small, sliced at an angle
Celery – 1 or 2 stalks, chopped
Fresh thyme – 1 tbsp, chopped
Dried cranberries – ½ cup
Red pepper flakes – a pinch
Butter and/or oil – 1 tbsp
Salt
Pepper

Method

Cook wild rice either on stovetop or using a pressure cooker. If using a pressure cooker, use 1¼ cups water and cook for 2 whistles. If cooking on stove top, use 2¼ cups of water and cook covered for 45-50 minutes. The rice should be cooked, but firm.

Cook squash by any of the following methods. Steam for 15 minutes. Or boil in water for 10 minutes. You can also roast the squash in a 450F for 20-25 minutes. Roasting is my favourite, as it gives the squash a deeper flavor due to caramelization. It is also the most time consuming method. For convenience, you can roast the squash 2 or 3 days ahead, refrigerate and use when needed.

Meanwhile heat a large, wide skillet over low-medium heat. Gently toast the pecan halves until aromatic. Keep a close watch on the nuts. They go from lightly toasted to burnt in less than a minute. Transfer nuts to the board, cool, chop and reserve.

Crank the flame to medium-high, heat butter and/or oil, and sauté onions and garlic until soft. Add celery, carrot and red pepper flakes, and stir-fry briskly for a couple of minutes. Then add cooked rice, squash, thyme, cranberries and pecans. Season to taste, toss to combine. This rice tastes great whether served warm or at room temperature. I have also noticed that the flavour develops as it sits. So make this ahead, and serve slightly warmed.

This is my entry to Monthly Mingle – Healthy Family Dinners hosted by Michelle of What's Cooking Blog. MM is Meeta's brainchild.

I am pleased to announce that The Daily Tiffin has been nominated for Annual Food Blog awards by The Well Fed Network under Best Food Blog – Group category. We are, expectantly, very excited with the nomination. The DT team brings informative articles on family, kids, health, fitness, etc., month after month. If you have enjoyed your visits there, please help us win by casting your vote here.

Tomato Bread Soup

Its hard to believe that its 2009, already. But here we are, and let me wish you, my readers and your loved ones, a happy and successful new year. I am back from my time off, and what a vacation it was. The sights, sounds and the FOOD were unbelievably good. I wish it had never ended, but all good things do.

Nevertheless, its good to be back. And, I am starting the year on a high note and jubilance. My entry to the last edition of DMBLGiT was announced a winner in the ‘Originality’ category. I am honored and humbled, and would like to thank the judges and the host, Arfi Binsted, who herself is an articulate photographer.

Talking of photography events, Click is back after a brief hiatus. I have been invited by Bee and Jai to be on the judges’ panel this month, which is always a pleasure. This month’s theme is Red.

Finally, I have received all your entries for My Legume Love Affair, sixth helping. I will be back with the roundup of entries shortly. I am yet to announce the prize for this edition. One of you will be announced the winner. Stay tuned.

Now that things are taken care of, let me leave you with a simple, warming bowl of soup. After weeks of eating out, we craved for simple home cooked meals. There wasn’t anything in my fridge, but my freezer was loaded with days worth of food. Rotis, parathas, burger patties, kofta, and what not. I also dice, blanch and freeze left-over vegetables or greens, if I am off for a few days. You will also never find me wasting a good piece of bread. Being a bread addict, I find it to be a crime. I freeze the left over bread slices, even the heel, in a zip top bag. They come handy, when you want to make a filling, fresh bread crumbs, etc. I find home made breadcrumbs the best, because each bread has a unique flavour, which adds to the taste of the final dish.

In this recipe, leftover bread cubes find their way into a delicious bowl of soup. I have used Roma tomatoes, which can be found year round. Stale bread, couple of tomatoes, and little seasoning – quick meal for those lazy days.

Tomato bread Soup
(serves 2)

Ingredients

Bread– about 3 cups, cubed
Shallots or red onions – ½ cup, chopped
Garlic – 1 clove, minced
Red pepper flakes – a pinch
Tomato – 3, chopped
Parsley or cilantro – a handful
Oil – 1 tsp
Salt
Pepper

Hard cheese like Parmesan or Pecorino for garnish (omit for a vegan version)

Method

Heat oil in a sauce pan. Gently sauté shallots, garlic, red pepper flakes until soft. Add tomatoes and salt, and cook till mushy. Take away from heat, throw in parsley and blend the vegetable mixture till smooth. Return to heat, add 2 cups of water, bring to boil. Add cubed bread and continue to cook until the bread has soaked up the juices. Add more water if necessary. The bread would soften and fall apart. Remove from heat, ladle into bowls, garnish with cheese, and serve with a crack of black pepper. I also drizzled mine with basil-infused oil. It’s a great way to enjoy basil even in winter.

Winter Comforts: Spicy Dal With Roasted Vegetables

Ah, winter, waiting to arrive in just days time. The sign of its onset is already evident here and there. This is a great time to be in the desert Southwest. The days are cool and evenings are cooler, but not cold. We hardly stay indoors these days. The drive around the block, a walk in the park, is all I yearn for during these nights.

‘Do you think we need a jacket?’
‘We’ll carry and keep it in the car; just in case’

Its that pleasant here. I see a lot of people still cruising around in their city shorts, taking in this wonderful weather, as much as they can. So, to my friend who bragged about fishing on a July afternoon on a mild 80F degree day, I say ‘Touche’. And, for those who were nice to me during summer, please visit us and enjoy the beautiful desert evenings.

To add to the beauty, it rained the whole of this week. The air was crisp, and was, for a change, humid. When I opened the curtains in the morning and saw the pouring rains, I craved for a bowl of steamy hot soup. Not just any soup, but the thick, creamy, hearty kind. With no particular idea on mind, I chopped the vegetables and tossed in the oven. Not wanting to cut any more vegetables, I chose a lentil base for the soup. The soup was everything I craved for and more. All that was left behind were empty bowls, full stomachs and content smiles.

Roasted Vegetables With Roasted Garlic
(4 servings)

Ingredients

Sweet potato – 3, small
Potato – 4
Carrot - 2
Parsnip - 2
Bell pepper – 2
Garlic – 1 head
Fresh thyme – 2 tbsp
Salt
Pepper
A splash of olive oil

Method

Cut all the vegetables into big chunks. Set bell peppers aside. Mix rest of the vegetables with thyme, salt, pepper and olive oil. Spread on a baking sheet covered with foil.

Cut the whole head of garlic into two halves, horizontally. Season with salt, pepper and olive oil. Wrap the halves in separate pieces of foil. Keep the prepared garlic head nestled among the vegetables.

Bake at 450F for 30 minutes, turning once in between. Add the reserved bell peppers, toss and bake for another 10 minutes. The vegetables should be caramelized around the edges. Let cool slightly.

Squeeze the some or all of the roasted garlic over the vegetables, per your liking. Refrigerate the rest in an airtight container for about 10 days.

Serve the roasted vegetables as such, or with any other carbohydrate like lentils, rice, quinoa, pasta, etc. Even if there are only two of you, make a whole batch, or even double it. The vegetables refrigerate well and leftovers come very handy.

Spicy Dal

Ingredients
(serves 2)

A mix of toor, moong and masoor dal – 2/3 cup
Turmeric powder – ½ tsp
Ginger – 1 tbsp, chopped
Green chillies – 2, slit
Salt

Ghee – 1 tsp (Use oil for a vegan version)
Cumin powder – 1 tsp
Red chilli powder – 1 tsp

Method

Wash all the lentils together. Pressure cook dal with 4 cups of water, minced ginger and green chillies for 4 or 5 whistles. Let the pressure die down. Take the cooked dal from the cooker, add salt and whisk vigorously until it becomes soupy. Add more water if required.

Heat ghee over medium heat. Take off the flame and add cumin powder, followed by chilli powder. Whisk immediately taking care not to burn the spices and add to the dal. Serve dal as such or mix about 2 cups of roasted vegetables.

This is my second entry of My Legume Love Affair, Sixth Helping - Hot & Spicy.

This has been an active week in the blogging front. Well, I wanted to post my entries to MLLA before I take a short break. I will not be around for 2 weeks starting next Monday. So if your mails go unanswered, please be patient. I am hoping to schedule few posts while I am gone, if time permits.

Pasta e Ceci (Pasta With Chickpeas)

When I am short on time, but still want a wholesome dinner, this is my absolute favourite. Pasta with ground chickpea sauce is not only creamy, but very filling. This thick and hearty sauce is rich in fiber and protein, and that makes me feel at ease for not including vegetables in a meal, as I normally do. With common pantry ingredients, this dish comes together in a snap. Or if you are like me, you will always have soaked legumes on hand.

Pasta e Ceci (Pasta With Chickpeas)
(serves 2)

Ingredients

Chickpeas – 1½ cups, cooked or 1 16-ounce can
Onion – 1, chopped
Garlic – 2 cloves, chopped
Tomatoes – 3, chopped or 1 small can of chopped tomatoes
Fresh rosemary – 1 tbsp, chopped
Red pepper flakes – 2-4 tsp
Short Pasta – ½ pound
Oil – 2 tsp
Salt
Pepper

Crumbly cheese such as queso fresco, feta or paneer – for garnish
Chopped parsley – for garnish

Method

Heat oil in a deep pot, sauté onion, and garlic until soft. Stir in rosemary, and cook for another minute. Stir in tomatoes, red pepper flakes and salt and cook until tomatoes are softened. Stir in 1 cup of chickpeas (reserve the rest for later), 1 cup if water and heat through. Remove from heat, and blend the mixture until smooth. A hand blender is very handy for this job. Return to heat, keep warm.

While you are preparing the sauce on one side, bring a pot of water to boil and cook pasta following package instructions. Pasta should be cooked, but still firm. Drain pasta and reserve 1 cup of cooking water.

Mix cooked pasta with the chickpea sauce, along with the reserved whole chickpeas. The pasta should be slightly soupy, as it will absorb more water. Add some of the reserved pasta water, until desired consistency is reached.

Serve with a garnish of crumbled cheese and fresh herbs. Omit cheese for a vegan version.

Artisan pasta with chickpeas

This is my entry to My Legume Love Affair, Sixth Helping: Hot & Spicy. If you have spicy legume dishes to share with us, send 'em to me before the end of this month.