Category Archives: Stew

Black-eyed Peas and Collard Greens

The last few years, I have started to cook black-eyed peas with greens on New Year’s day following the Southern tradition. This year’s recipe is adapted from here.

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Ingredients:

2/3 cup black eyed peas
3 small red potatoes, peeled and diced
1/2 red onion, chopped
2 tomatoes
1 bunch collard greens, rinsed and chopped
2 garlic cloves, minced
1 jalapeno, chopped fine
1 in. ginger, minced
1 tsp curry powder
1/4 tsp garam masala
salt to taste
1tbsp coconut oil
2/3 cup coconut milk
coconut flakes to garnish

Soak the black-eyed peas in water overnight or for 8-10 hours. Rinse and cover with twice the amount of water and pressure cook.

In a large pan, heat the oil. Add onion and garlic and fry for 5-6 minutes. Add ginger and jalapeno and fry for another minute. Add potatoes, curry powder and garam masala and mix well. Chop and process the tomato in a food processor and add to the pan. Mix well.

Add coconut milk, 1 cup water (or broth), the cooked black-eyed peas with any left over water and bring to a boil. Season with salt. Reduce flame and let simmer for 20 minutes until the potatoes are cooked.

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Add the chopped collard greens and let simmer for 4-5 minutes till the greens are wilted. Garnish with some coconut flakes and serve warm with some bread rolls.

Happy New Year!

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Best of 2015

I had a lot of fun in 2015 trying new recipes from around the world. There are many keepers in the list that i cooked over and over again, and I expect, will continue to do so.

Here are some of my most favorite recipes…

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APPETIZERS & SNACKS

Baked Bajji

Baked Vada

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GRAINS:

Quinoa Dosa

One-pot Mexican Quinoa

Mango Poha

Quinoa Vangi Bath

Cranberry Poha

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BEANS & LENTILS

Cauliflower, Kale, Chickpea  Curry Pot

Black-Eyed Peas and Greens with Navrattan Spices

kumquat2

JAMS & JELLIES

Anise Flavored Kumquat Marmalade

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DIPS & SAUCES

Sun-dried Tomato and Jalapeno Hummus

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WRAPS & SANDWICHES

Edamame and Zucchini Wraps

ztgratin

CASSEROLE

Zucchini and Yellow Tomato Gratin

Spaghetti Squash Casserole

Spaghetti Squash Burrito Bowl

cherry5

DESSERTS

Pumpkin Payasam

Cherry Swirl with Dark Chocolate & Cherry Bits

Baklava

air20152

BREADS, COOKIES & CAKES

Farro and Sun-dried Tomato Foccacia

Cherry and Cardamon Cake

Vegan Pumpkin Bread

Airplane Cookies

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JUICES & SMOOTHIES

Watermelon Cooler

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CURRIES & MORE

Tomato in Yogurt Sauce

Eggplant Curry with Onion

CherrySalad

SALADS

Cherry and Avocado Salad

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SIDES

Honey and Sriracha Roasted Brussels Sprouts

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SOUPS

Vibrant Beets Soup

Mediterranean Grain Soup

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WHAT’S POPULAR WITH YOU?

Amaranth Upma

Amaranth Dosa

Spicy Chickpea and Brussels Sprouts Soup

Valor Papdi Bean

Baked Bajji

Edamame and Zucchini Wraps

Quinoa Upma

Mango Carrot Muffins

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HAPPY HOLIDAYS!

Cauliflower, Kale, and Chickpea Curry Pot

I love one-pot meals, and coming across this blog and recipe, I was all for trying it out. Considering, I had all the ingredients, it was a no brainer.

cauli_kale_chickpe2Ingredients:

1 small cauliflower, washed, trimmed and cut into florets
4 tomatoes, crushed
1 cup chickpeas, soaked for 24 hours and steamed
1 onion, chopped
1-2 potatoes, peeled and chopped
1 jalapeno, minced (de-seeded if you prefer)
1 in piece of ginger, minced
2 garlic cloves, minced
1-2 cups chopped Tuscan or Lacinato kale
1 tbsp curry powder
salt and fresh ground pepper to taste
lemon juice (optional)
cilantro or parsley to garnish
1-2 bay leaves
1-2 tbsp coconut oil

Soak chickpeas for 16-24 hours. Rinse and steam with double the quantity water, in a pressure cooker. Set aside.

Heat oil in a large pan or dutch oven. Add bay leaves, onions, garlic, jalapeno and ginger and fry till lightly brown about 5-7 minutes. Add potatoes and cauliflower and continue to fry for 1-2 minutes.

Meanwhile, process tomatoes in a blender and add to the pot. Add steamed chickpeas. Season with  curry powder, salt and fresh ground pepper and mix well. Add 1-2 cups broth or water, and  bring to a boil. Reduce flame and let simmer for 30-40 minutes.

cauli_kale_chickpeAdd chopped kale and continue to cook for another 5-6 minutes. Adjust seasoning as desired, garnish with cilantro or parsley and serve warm with rice or bread.

Black-eyed Peas and Greens with Navrattan Spices to start the New Year

Happy New Year!

The southern tradition of cooking black-eyed peas and greens for luck and prosperity dates back to the Civil War era. The last few years, I have been enjoying following this tradition by trying a new recipe to cook black-eyed peas and greens.

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Following a west meets east, I decided to use a blend of 9 different spices in this year’s recipe.

Ingredients:

1 cup dry black-eyed peas
2-3 celery stalks, sliced
2 carrots, peeled and cut
1 onion, chopped
4 Roma tomatoes
1/2 bunch kale chopped
1 jalapeno, cut
2 garlic cloves, peeled and minced
1 in piece of ginger, peeled and minced
1-2 bay leaves
1 tsp cumin seeds
1 anise star
1 small cinnamon stick
5 cloves
1/2 tsp poppy seeds
2-3 cardamon seeds
1/2 tsp fennel seeds
dash of turmeric
1-2 tbsp coconut oil
cilantro to garnish
juice of lemon

Soak black-eyed peas for 12-16 hours. Rinse and cover with twice the amount of water and cook in a pressure cooker. If you skip this step, you just need to simmer for longer time period later on.

In a large pan, add coconut oil and dry spices and lightly cook for a minute. Add ginger, garlic, jalapeno and onion and continue to cook till the onion becomes translucent. Add carrots and celery and fry for a minute.

Blend tomatoes in a blender and add the juices to the pan. Add two cups water and bring to a boil. Add cooked black-eyed peas and continue to cook on medium low for about 30 minutes.

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Add kale and continue to cook for another 10-15 minutes. Drizzle some lemon juice and garnish with cilantro and serve warm with rice or bread.

Sweet and Sour Bittergourd Stew

Bitter gourd, or bitter melon, or bitter squash is indigenous to tropical or sub-tropical climates. It’s bitter taste makes it a perfect cleansing agent. It is an excellent source of vitamins and minerals. The bitterness might be a deterrent in it’s consumption. My mother cooked it two ways: Sweet and Sour Stew and Fry.

bg4Owing to the bitterness, I could never eat the fry, but the sweet and sour stew was always my favorite.

Ingredients:

2 bitter gourd, chopped
1 small onion chopped
1 cup tamarind juice
2-3 blocks of jaggery
1-2 tbsp rice flour
1 jalapeno, sliced
1 tsp oil
1 tbsp channa dal
1 tsp urad dal
1-2 dry red chilli
1 tsp mustard seeds
1 tsp cumin seeds
touch of turmeric
touch of asafoetida
a few curry leaves
chopped cilantro for garnish

bg1In a pan, heat some oil. Add turmeric, asafoetida, cumin seeds, mustard seeds, dry red chillies, urad dal, and channa dal. Fry till lightly golden. Add sliced jalapeno and curry leaves and fry lightly. Add chopped bitter gourd and onion and fry till the onion turn translucent.

bg2Add about 1 cup tamarind juice (or as desired). Add 1-2 cubes of jaggery to sweeten the stew. Bring to a boil. Let simmer on medium low until cooked.

bg3Add rice flour to a little water. Mix well and add to the stew. Let simmer for a few minutes. Season with salt. Garnish with some chopped cilantro and serve warm with some rice and dal.bg4We always ate our stew with some dal!

See also:

Snake Gourd and Moong Dal
Pumpkin and Channa Dal