Monday, September 11, 2017

Poricha Kuzhambu


Poricha Kuzhambu

Upma Kozhukattai : A mildly spiced stew with old world Indian spices. 


Ingredients
Mung beans- split hulled
1/3 cup
Green beans- chopped
1 cup
carrots - chopped
 1 cup
Grated coconut
 1/4 cup
Coconut oil
 1/2 tbsp
Red chili (optional)
 to taste
Mustard seeds
 1/4 tsp
Urad Dal
 1 tsp
Cumin seeds
 1 tsp
Black pepper whole
 1/2 tsp*


Method
Cook mung bean in 1 cup water till it is half done , ~ 10 min.
Add green beans and carrots and cook till tender.
In coconut oil fry red chili, cumin seeds, urad dal, black pepper
till slightly golden.
Turn heat off and add grated coconut. Give it a stir.
Let the mixture cool and grind to a fine paste.
Add it to boiled vegetable and beans.
Bring it to a simmer and turn flame off.
Serve hot with steamed rice.

Upma Kozhukattai


Upma Kozhukattai

Upma Kozhukattai : A steamed dumpling made of rice and roasted chickpea. 


Ingredients
Roasted chickpea or Chana Dal

1 cup
Rice grits or Rice Rava
 1 cup
Grated coconut
 1/2 cup
Coconut oil
 1/2 tbsp
Red chili (optional)
 to taste
Mustard seeds
 1/4 tsp
Curry leaves
 a bunch
Cashew nuts broken
 1 tbsp


Method
Heat oil in a pan. Add mustard seeds and pop them.
Add red chili , curry leaves and cashew nuts. 
Roast till aromatic.
Add 3 cups of water and bring to a boil. Add salt to taste.
Grind roasted chickpea to a coarse powder.
Add to water followed by rice rava.
Add coconut. Stir well.
Cook covered for 5 min. You could serve like so (called upma).
Let cool for 5 min.
Shape into Kozhukattai and steam for 6 min.
Serve with chutney.

Monday, May 1, 2017

Soba Noodle Salad


Japanese Soba Noodle Salad




Ingredients
Soba Noodles

1 bundle
Soy Sauce
 1/2 tbsp
Chili Sauce
 To taste
Sesame Oil
 1/2 tbsp
Peanut butter
 1/2 tbsp
Agave Syrup
 1/2 tsp
Toasted sesame seeds
 1/4 tsp
Method
Cook soba noodles per package directions.
Rinse in cold water.

Sauce.
Add  Soy Sauce, chili sauce, peanut butter and sesame oil.
Mix well. Toss with noodles.
Garnish with toasted sesame seeds.

Thai Basil Tofu


Thai Basil Tofu




Ingredients
Firm Tofu

200 gms
Fresh Thai Basil - chopped
 1 cup
Brown Sugar
 1/2 tbsp
Soy Sauce
 1/2 tbsp
Chili Sauce
 1/2 tbsp
Hoisin Sauce
 1 tbsp


Method
Stir Fry tofu in vegetable oil.
Combine Brown Sugar, Soy Sauce, Chili sauce and
Hoisin sauce with 2 tbs water.
Add to Tofu. Reduce sauce till it glazes over tofu.
Add Basil and stir fry till basil wilts.
Serve with steamed rice.

Thursday, April 13, 2017

Olan recipe - Ital Stew - Vegan


Olan recipe - Ital Stew - Vegan




Ingredients
Long Eggplant

1 cubed 
Pumpkin cubed
 1 cup
Squash cubed

 1 cup
Mung Bean cooked

 1 cup
Coconut milk
 1 cup divided
Coconut oil
 1 Tbsp divided
Curry leaves

 To Taste
Green Chili
 To Taste-optional


Method
In a pan, heat coconut oil.
If using curry leaves and green chilis, fry them.
Add  eggplant and saute for 3-4 min.
Add cubed taro and water to submerge.
Add 2 tbsp coconut milk so that vegetables cook in coconut broth.
Simmer for 5-6 min till taro is half done.
Add pumpkin and squash.
Add more water to submerge along with coconut milk, 
1 tbsp per cup of water.
Bring back to simmer.
Cover cooked till vegetables are tender almost mushy.
Add cooked Mung bean.
Add salt to taste and rest of coconut milk.
Remove from heat and add raw coconut oil.
Rest for 10-15 min, the vegetables continue to cook and become 
rich and creamy with coconut milk and taro.
Serve with steamed rice.

Wednesday, April 12, 2017

Potato Takoyaki


Potato Takoyaki




Ingredients
Medium sized onion

1 chopped
Large Potato
 1 cooked
Milk (plant based or cow)

 1/4 cup
Chickpea flour

 1/4 cup
Rice flour

 1 Tbsp
Baking Soda

 1/8 Tsp
Olive oil

 1 Tbsp
Salt

 To Taste


Method
In a pan, saute chopped onion.
When translucent, mash and add cooked potato .
Add salt to taste.
Add milk and bring them together.
Let cool and make small balls that would fit Takoyaki pan.

Batter:
Mix Chickpea flour, rice flour, salt to taste and oil.
Make a better with a bit of water.
Heat Takoyaki pan. 
Dip the potato ball in batter and cook in pan.
Turn once bottom is cooked, about 2 min. 

Carrot Rice


Carrot Rice




Ingredients
Onion diced

1 medium
Organic carrot shredded
 1 1/2 cup
Oil

 to fry
Tumeric

 1/4 tsp
Garam masala

 1/4 tsp
Fennel seeds

 1/2 tsp
Cooked chickpea

 1/4 cup
Cooked Basmati rice

 2 cups








Method
In a pan heat oil and add onions.
Fry onions till translucent.
Add tumeric, garam masala, fennel seeds and salt.
Add shredded carrots and cook covered till tender.
Add chickpea.
Add Basmati rice and mix well.