Frijole Mole (Chickpea Spread)

Out of the various addictions i have, reading lifestyle articles is one among them. As you might know nowadays, the newspapers goes beyond reporting news: there is a lifestyle section that includes everything from music, movies, fitness and of course food. 

Frijolemole is adapted from a recipe I found in the newspaper which I would call  is a cousin of hummus. The basic recipe is boiled chickpeas ground to a coarse paste while all the seasoning that goes into the making  is completely different. The seasoning gives an extra freshness to the frijolemole that can be used as a dip or a spread in chapati's, tacos or tortilla wraps.

the recipe

Chickpeas / White Garbanzo beans - 1/4 cup

Salt to taste

Oil - 2 tbsp

Onion - 1 medium

Garlic - 3 cloves

Lemon juice - 2 tbsp or slightly more ( as per taste)

seasoning

spring onion with greens - 2

green chillies, de-seeded & finely chopped - 2

tomato, blanched, peeled & chopped - 1

Tobasco sauce or chilly sauce - 1 tbsp ( I used chilly sauce)

coriander leaves, chopped - 1 tbsp

sour cream or hung yogurt  (optional )- 1 tbsp ( i did not use them 'coz  i felt the combination of sauce and yogurt wouldn't suit our palate)

the method

Soak the chickpeas overnight and boil it with salt. Reserve the liquid from the boiled chickpeas. 

Heat oil in a pan and sauté the onion and garlic till light brown. Turn off heat.

In a blender, place the boiled chickpeas, lemon juice and the sautéed onion and garlic along with the oil. Grind it to a coarse paste. Add the reserved liquid if the mix is too thick. Place the ground mixture in a bowl and add all the seasonings. Mix well. Use it as mentioned above.

Baby Corn Salsa

To me, salsa is a versatile food ‘coz anything can go into it as long as the basics are followed for that fresh taste.

Baby Corn salsa happened as an establishment of my longtime  longing to make some tacos, and there couldn’t have been a better timing when I found these fresh, tender and very light baby corns in a store along with a rare citing in our place – red bell peppers. I lightly sautéed the red bell peppers to replace the jalapenos, usually added in a salsa. The sautéing was done to get rid of the raw taste of the peppers which otherwise my kids would reject. Recipe time.

Baby corn – 4

Tomato, chopped – 2 medium

Onion, chopped – 2 tbsp

Garlic, chopped – 1 clove

Lemon juice – 2 tbsp

Red bell pepper (sauted in a tsp of oil) – 2 tbsp or jalapeno, chopped – 1 tbsp

Coriander leaves / cilantro, chopped – 2 tbsp

Salt – to taste

the method

Blanch the baby corns – Boil water (just adequate to immerse the corn) with salt. Place the baby corn in the boiling water for 2-3 minutes. Remove from water. Cool and cut it into preferred shape.

In a bowl mix together, the chopped tomatoes, red bell pepper, onion, garlic, coriander, lemon juice, baby corn and salt. Serve it in tacos or as you please. This can also be served as a salad.

Soya Mince Curry

It is a tough task to zero in on a quickie curry for breakfast and therefore I tried the soya mince curry with inspirations from a mince meat curry preparation I saw in a cookery show. Most of the ingredients are the same as in a spicy curry and the new ingredient is boiled onion paste that gives a rich texture to the gravy and balances the pungency of all the spices.

About soya mince (dunno whether it is readily available in shops), I placed a few soya chunks in the blender for about 3 – 5 seconds. It comes out in a coarse powder form which when soaked in water bloats a little.

Hope you will like my experimentation!!

the recipe

Soya mince – ½ cup (blend about 20 soya chunks – the mince can be prepared in advance and stored)

Ginger juliennes – 1 tbsp

Garlic, chopped – 1 tbsp

Tomato – 1 large

Oil – 1 tbsp

Salt – to taste

Spice powders

Pepper powder – ½ tsp

Chilly powder – ½ tsp

Coriander powder – ½ tsp

Turmeric powder – ½ tsp

Garam masala – ¼ tsp

Boiled onion paste - boil 1 large chopped onion in ½ cup water and cook till all the water is absorbed. Grind it to a fine paste

the method

Soak the soya mince in hot water for ten minutes. Drain the water and wash again. Use a sieve to drain the soya mince.

Heat oil in a pan and add the garlic. When lightly brown add the ginger. Saute for a minute and stir in the chopped tomatoes till soft. Stir in the spice powders and sauté. Pour the boiled onion paste and ½ cup water. Add salt. Let it boil for a minute. Stir in the soaked soya mince and let it simmer for 5 minutes or till oil separates and is visible above the curry. Check salt. A dash of lemon juice enhances the taste. Serve as you please. We had it with pidis (rice dumplings). 


the recipe goes to Dish it out by Vardhini

Elephant Foot Yam cutlets

I am making a disclaimer that this is not my recipe but this is one I watched on television a loooooooong time ago.....probably when i was in college or school....and this is the first time that i ever tried......it tasted good

Yam tastes best during July and August.....it is also a time when most tubers taste the best. The veggie cooks faster during these months and I particularly don't taste that itching sensation that usually comes with it. 

Yam  can be cooked in various forms and this is one recipe which even the kids couldn't resist. 

Yam being the common name, the specific name for reference is Elephant foot yam. Stored with immense medicinal value a good read about the benefits of the vegetable is found here.

the recipe

Yam, grated – 400 – 500 gms

Oil – 1 tbsp

Cumin – ¾ tsp

Chillie powder – 1 tsp

Rice flour – 1 ½ - 2 tbsp

Salt to taste

Oil to fry

the method

Sprinkle 1 tbsp oil in the yam and mix well. Steam the grated yam so that the water content in the yam evaporates off. Blend together the steamed yam, cumin, rice flour, chilly powder and salt. Shape it and deep fry in oil. While frying make holes in the middle of the cutlets gently to ensure that proper frying takes place in the middle of the cutlets also. Can be snacked or served with rice.


the recipe goes to the event - - dish name starts with E

Erissery

Erissery can be prepared with red oriental beans or green gram and there are a number of options while choosing the vegetables. Raw banana, yam and pumpkin are the usual veggies and I learnt recently that erissery is prepred with raw jackfruit too. This is almost like my version of erissery b’coz I have added coriander powder and the end result is actually tasty.

 

the ingredients

green gram – ½ cup

pumpkin, cubed – 500 gms

chilly powder – 1 – 1 ½ tsp

turmeric powder – 1 tsp

coriander powder – 1 tsp

salt – to taste

ingredients to be coarsely ground

coconut – ¼ part

cumin – ¾ tsp

small onion – 5

garlic(optional) – 5

for the tempering

oil – 1 tbsp

mustard – ½ tsp

small onion – 3-5

curry leaves – 2 sprig

coconut, grated – ¼ part

the method

The consistency of erissery is similar to a mash so the preferred utensil to prepare it is a pressure cooker.

Pressure cook the green gram to an almost done consistency (two whistle – I dint soak the green gram) with just adequate water. Stir in the pumpkin pieces, turmeric, chilly powder, coriander powder, salt and coarsely ground coconut mixture. Pour water if need be. Pressure cook for one whistle. Now the pumpkin and green gram would have completely cooked. Stir with a spoon to make it into a mash consistency and cook it in high heat if there is excess water. 

Heat oil in a pan and add mustard seeds. When it crackles stir in the onion and curry leaves. Add a pinch of salt and turmeric and stir for few seconds. Add the grated coconut and fry till golden brown. Pour it over the pumpkin mix and stir well.

Masala Curry

Masala curry is one of the dishes in an Onasadya. Though the name is masala, it is mildly spiced that goes well with the other vegetable curries. The masala curry also tastes good with puttu, idiyappam / string hoppers / sevai and hoppers / appam.

the recipe

Black Garbanzo beans / kadala – ¼ cup

Green chilly – 1

Garlic – 5 -7

Boiled Potato – 2 small

Oil – 1 tbsp

Onion – 1

Ginger, chopped – 1 tbsp

Curry leaves – 1 sprig

Turmeric – ¼ tsp

Chilly powder – ½ - ¾ tsp

Garam Masala – ¼ - ½ tsp

Coconut – ¼ part

Salt to taste

the method

Soak the garbanzo beans overnight and cook it with garlic and green chilly.

Heat oil in a pan and stir in the onion. Add ginger and curry leaves and sauté for a minute. Add the turmeric, chilly powder and garam masala and stir for a minute. Then Add the cooked beans and diced potatoes. Add salt. Stir in the ground coconut paste and let it boil till the curry thickens.

Sambar - traditional method

Preparing a sambar from the scratch is not an interesting idea these days. The number of sambar powder brands stands testimony to it. However I like to have the traditional recipe once in a while especially with idlis. The recipe follows…..

Ingredients

Dal – ¼ cup

Green chilly – 1

Condiments to be fried, powdered and ground to a paste

Oil – 1 tbsp

Fenugreek seeds – ¼ tsp

Curry leaves – 1 sprig

Coriander seeds – 2 tbsp

Red chilly, dried – 7 – 9

Coconut, grated – 1/4 parts

Vegetables, cubed (whatever is available or as per need)

Drumstick – 2

Potato – 1

Carrot – 1

Pumpkin – 6 – 8 pieces

Ladies Finger / Okra – 5

Beans – 5

Tomato – 2

For the tempering

Oil – 1 tbsp

Mustard seeds – ½ tsp

Small onion – 6-8 or Onion – 1

Other ingredients

Tamarind – 2 tbsp soaked in water

Turmeric – ½ tsp

Salt to taste

Coriander leaves, chopped (optional) – 1 sprig

Cumin – ½ tsp

Asafoetida – ¼ tsp

the method

Cook the dal with green chilly.

Fry the condiments one by one. Fry the coconut till it is brown in colour. Powder all the condiments together with the fried coconut and cumin. Then, grind the powdered condiments to a smooth paste.

Par boil the vegetables and then add the cooked dal, ground paste, turmeric powder and salt. When the vegetables have completely cooked add tamarind pulp and asafoetida.

Heat oil in a pan and add mustard seeds. Add onion and fry till it is brown in colour. Pour the tempering over the vegetables and dal mixture. Sprinkle coriander leaves. Aromatic sambar is ready!

Beetroot pachadi

the recipe

Beet root, grated – 2

Mustard – ½ tsp

Cumin – ½ tsp

Green chilly – 2 -3

Coconut – ½ cup

Curd – 1 cup

Salt – to taste

the method

Cook the beetroot till done. Grind together the mustard, cumin, green chilly and coconut. Add to the beetroot. Add salt to taste. Whisk the curd and pour to the beetroot mixture.

Olan

Onam is round the corner and it is time to delve into some traditional dishes. Olan is a mild preparation served in a Onasadya. It also tastes good if served with papad or a tangy curry like theeyal.


the recipe

Ashgourd / white pumpkin - 250 gms
Pumpkin - 250 gms
Red Oriental bean (Cowpea bean) - 100 gms
Coconut milk :
First Extract - 1/2 cup
Second Extract - 3/4 cup
Green Chillies - 5 - 7
salt - to tast

for the tempering

oil, preferably coconut oil - 1 tbsp
curry leaves - 1 sprig

Soak the beans overnight and cook it. Cut the ashgourd and pumpkin into flat cubes. Cook the ashgourd in the second coconut milk extract for 5 minutes. Then add pumpkin, green chillies  and salt. When cooked add the cooked beans and first extract of coconut milk.

Heat oil in a pan and fry the curry leaves. Pour it on the ashgourd and pumpkin mixture. Olan is ready.

Potato Wedges

the recipe

Potato – 250 gms

Pepper powder – ½ - ¾ tsp

Salt – to taste

Oil – 2 tbsp

the method

Cut the potato into wedges. Boil water in a pan. Place the wedges in the water with a little salt and parboil. This takes about 5 minutes. Drain the water.

Heat oil in a pan (preferably a flat pan) and add the parboiled potato wedges. Add salt. Stir till all the sides have become light golden brown. Season with pepper powder and mix well. Can be snacked or served as starters with mayonnaise.

Bittergourd Pachadi

The bitterness of bittergourd seems to have resulted in a variety of recipes. Pavakka pachadi is a curd based dish with mustard paste and fried bittergourd. A tasty dish to go with rice.

the recipe

Bittergourd - 500 gms

Coconut & Mustard paste

Coconut - 1/4 cup

Mustard - 3/4 tsp

Cumin - 3/4 tsp

Greenchilly - 3

Small onion - 3-4 or Onion - 1 medium

Salt - to taste

Frying & Tempering

Oil - to fry

Onion - 1 medium

Curry leaves - 1 sprig

Turmeric - 1/4 tsp

Curd, lightly whipped - 3/4 cup

the method

Cut the bittergourd into thin pieces, sprinkle salt and mix well. Heat oil in a pan and fry the bittergourd till light brown.

Make a smooth paste with the ingredients for Coconut & Mustard paste.

Heat oil in a pan and saute the onion till light brown. Add curry leaves and turmeric. Stir in the fried bitter gourd. Add the coconut and mustard paste. Let it boil. Add salt. Turn to low flame and add the whipped curd. Serve with rice, papad.....and sambar.

Mixed Veg Theeyal

Theeyal is a 'vegetable in fried coconut paste curry' with a tangy taste. Sea food and meat are also cooked in this curry base though not very popular. At home, theeyal is usually prepared with shallots (small onion), bitter gourd, yam or ladies finger. 

  

The bitter gourd version is not much liked due to the bitter taste even though a dash of jaggery/ sharkara / vellam is added to reduce the bitterness. Experimentation with a variety of vegetables seems to have solved the bitterness to a good extent.

the mix of vegetables

Potato – 1

Carrot – 1

Tomato – 2

Onion – 1

Bitter gourd – 1

fried coconut masala

Coconut, grated – ½ part

Chilly powder – 1 ½ - 2 tsp

Coriander powder – 2 tsp

Cumin – ¼ tsp

other ingredients

Oil – 3 – 5 tbsp

Mustard – ¼ tsp

Curry leaves – 1 sprig

Turmeric – ¾ tsp

Onion – 1

Tamarind pulp – from 2 tsp tamarind ( if allergic to tamarind 2 pieces of cocum may be used)

Jaggery, grated - 2 tsp

Ginger (optional) – 1 cm piece

Green chilly – 1

Salt – to taste

the method

Chop the vegetables as preferred.

Heat 2 tbsp oil in a pan and stir in the chopped bitter gourd, green chilly and 1 onion. Sauté till the colour of the bitter gourd has turned pale and slightly brown.

In another pan fry the grated coconut in 1 tbsp oil till brown. Turn off heat. Add chilly powder and coriander powder and stir. Place the coconut mixture in a mixer with the cumin. Grind it to a smooth paste. (Fry the coconut in medium flame to avoid burning / blackening of the coconut. Add more oil if needed).

Heat 1 tbsp oil in a pan and place the mustard seeds. When it crackles stir in one chopped onion and saute till light brown. Add curry leaves, ginger and turmeric. When lightly fried add chopped tomatoes. Pour the ground fried coconut paste, salt, sautéed bitter gourd, chopped potato and carrot. Add half cup water and let the curry boil. When half done, add tamarind pulp. Stir in the jaggery when the vegetables are completely done. Boil and turn off heat.

Ladies Finger Pepper Saute

Just another simple ladies finger recipe that goes with rice. Cooking ladies finger may be slightly tricky 'coz water is not added for the dry dish, hence oil is the only alternative. The amount of oil can be kept less by lightly stirring the vegetable two to three times and covered cooking.

Vegetable Kurma (Korma)

Kurma in Tamilnadu, korma in North India...that is my understanding. It is a spicy vegetarian dish that tastes good with rice as well as chapati. This is another dish which i have been relishing since childhood with most of the vegetables in the recipe coming from our garden. You have that option of growing and plucking fresh vegetables when you live in a hill station. Now those experiences are just memories to cherish especially the climate factor...





the recipe

carrots - 2
potato - 1
beans - 15 -20
peas, cooked (green or dried) - 1/4 cup
tomato - 2
cauliflower, medium sized or small - 1

turmeric powder - 1/2 tsp
chilly powder - 1/2 tsp
pepper powder - 1/2 tsp
coriander powder - 3/4 - 1 tsp
garam masala - 3/4 - 1 tsp (depending on your spice requirement)

for the masala to be ground

onion - 2
garlic - 8
ginger - 1 inch
green chilly - 1
oil - 1 or 2 tbsp
salt - to taste

Coconut, grated - 1/4 part
Poppy seeds (optional) - 1/4 - 1/2 tsp soaked in 3-5 tbsp water for abt 15 mins

the method

Saute the onion in oil. When it starts to brown add garlic, ginger and chilly and saute till it is soft. Add chilly powder and saute for few seconds. Grind it to a smooth paste.

Cook the peas separately. Cook the carrot, potato and beans till half done and then add tomatoes, the ground paste, turmeric, salt and coriander powder. When the vegetables are three fourths done add the cauliflower, peas, pepper powder and garam masala.

In another pan lightly roast the grater coconut without losing its color (takes abt 2 minutes). Grind the coconut with the soaked poppy seeds. (For more aroma soak a pinch or two of cumin and fennel seeds).

When the vegetables are almost done add the coconut and poppy seed paste and bring it to boil. Done.

Mashed Tapioca (Kappa Puzhukku)

You may call this a rustic delicacy, yet found on way side eateries in Kochi city, hotels now applaud tapioca dishes with even a tapioca biryani in the menu.

Though this tapioca recipe used to be prepared at home, once in a while, i learnt that the name was puzhukku when i was in the college hostel when one of my friend brought this from her home after the weekend holidays. Then i learnt that there was a chakka puzhukku and also that puzhukku can be made from a variety of tubers that taste good especially during the karkidagam season. I prepared the tapioca puzhukku just out of coincidence with the season. And the name may sound a little like a continental or English cuisine., ..........if there can be mashed potatoes why not a mashed tapioca...




the recipe

Tapioca – 1 kg

ingredients for the puzhukku masala

cumin – ¾ tsp
garlic – 5 cloves
green chilly – 4
coconut – ½ part
salt – ½ tsp
onion – ½

for the tempering

mustard – ½ tsp
curry leaves – 2 sprigs
onion – ½
turmeric – ½ - ¾ tsp
oil – 1 or 2 tbsp

the method

Cut the tapioca into medium sized chunks and boil in salt water. When cooked drain the water. Cut it into small wedges or thin pieces.

Grind the ingredients for the puzhukku masala into a coarse to smooth consistency.

In a broad pan (uruli is better), heat oil and add mustard. When the mustard crackles add onion and curry leaves. When the onion starts to brown, add turmeric and sauté for few seconds. Add the puzhukku masala. Add quarter cup water and bring it to a boil so that the raw aroma of the masala is gone. Add the tapioca and mix well. Slightly mash with a spoon or fork. Serve with pickle or uppum molaku.

Snake Gourd Koottu / Curry

A regular curry at home...i have inherited this recipe from my mom...i had a snake gourd plant at home few months back....hope to plant them again and photograph the creeper :-)

the recipe

Toor Dal - 1/4 cup
Snake Gourd - 400 - 600 gms
Tomato - 1 or 2
Turmeric - 3/4 tsp
Chilly powder - 1/2 tsp

for the spice and coconut mixture

Coconut - 1/2
Cumin - 1/2 tsp
Garlic - 2 cloves
Green chilly - 2
Onion - 1/2 or 5 shallots

for the tempering

Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds (optional) - 10
Curry leaves - 1 sprig
Onion - half an onion
Whole Red Chilly - 2 or 3


the method

Cook the dal partially. Cut the snake gourd into small cubes and add it to the dal. When half done add tomato, chilly powder and turmeric powder. Grind the ingredients for the spice and coconut mixture into a coarse to smooth paste consistency. Add it to the snake gourd and dal. Add salt. Cook till done and turn off heat.

In another pan heat oil, add mustard and let it crackle. Add chopped onion, fenugreek seeds, broken red chilies and curry leaves. When brown add to the snake gourd and dal and mix well. Serve with rice and pappad or a spicy vegetable stir fry.

Ladies Finger Creamy Curry

When I was a kid i have heard that eating ladies finger would increase your acumen for mathematics......after a research on the web it seems to be true....

the recipe

Ladies Finger – 200 gms
Onion – 1
Garlic (optional) – 3 cloves
Chilly powder – ¼ tsp
Pepper powder – ½ tsp
Turmeric – ¼ tsp
Garam Masala - ¼ tsp
Salt – ½ tsp
Oil – 2 tbsp
Milk – ½ cup

the method

Cut the ladies finger into slivers (2 inch long slant pieces). Pour oil in a pan and add chopped onion and garlic. Stir for a minute and add the ladies finger and salt. Stir for two minutes. Add turmeric, chilly powder, pepper powder and garam masala. Cover and cook till ladies finger is soft. Add milk. Bring it to a boil. Serve with rice or chapati.

the recipe contests in Show me Your Curry

Pumpkin and potato saute

the recipe

Pumpkin -200 gms
Potato – 150 gms
Tomato - 1
Onion – 1
Green Chilly – 1
Chilly powder – ½ tsp
Turmeric – ¼ tsp
Pepper powder – 1/2 tsp
Oil – 2 tbsp
Salt – ¾ tsp

the method

Add oil to a pan. Add onion and stir till it starts to brown. Add green chilly, turmeric, chilly powder and pepper powder. Add chopped tomatoes. Stir till the tomatoes are soft. Add potato cubes and cook for 7 minutes. Add the pumpkin cubes and salt. Cook till potato and pumpkin is cooked. Serve with rice or chapati.

Soya chunk curry

the recipe

Soya chunks – ½ cup
Onion – 2
Garlic – 5 cloves
Ginger – 2 cm piece
Tomato – 2
Chilly powder – ½ tsp
Pepper powder – 1/4 tsp
Turmeric – ½ tsp
Garam Masala - ½ tsp
Oil – 2 tbsp

the method

Soak the soya chunks in 3 cup salted water for 20 minutes. Squeeze out the water from the chunks and wash it again.

Heat the oil in a pan. Add finely chopped onion. When it starts to brown add finely chopped or pounded garlic and ginger. Stir for two minutes. Add turmeric, chilly powder, pepper powder and garam masala. Stir for a minute and add finely chopped tomatoes. Stir. Add half cup water and ½ tsp salt for the gravy. Bring it to a boil. Add the prepared soya chunks (you may halve it if needed). Let it simmer for 10 minutes and absorb the spices. Serve with chapatti, string hoppers or rice.

Spinach & Potato Sandwich

I am new to food blogging. Whenever i come across vegetables, am thinking of new recipes that i can come out with. Today i was trimming the spinach and realised there was no snacks to go with the evening tea and there were few bread slics left from the breakfast loaf. Sandwich was the idea that stumbled upon me.

the recipe

Spinach – 20 leaves
Potato – 1 medium
Onion – 1 small
Garlic – 1 clove
Salt – ¼ tsp
Pepper – ¼ tsp
Flour – 1 tbsp
Milk – ½ cup
Oil – 2 tbsp
Bread – 8 slices

the method

Cut the potato into tiny cubes as seen in the picture. Boil it for 7 minutes. Drain. Add the oil and fry the potato adding a pinch of salt. Remove from oil. To the same oil add the finely chopped onion, garlic and spinach leaves together. Stir until the water content of the leaves have completely evaporated. Add the flour and stir without forming lumps. Stir for one minute. Add the milk and stir well till the mixture starts boiling and forms a creamy consistency. Add the fried potatoes, salt and pepper. Mix well.

Trim the crust (sides) of the bread. Spread the hot spinach and potato mixture and close it with bread. Cut it diagonally. The sandwich is very soft and melts away.