Tag Archives: Indian

Amaranth leaves cooked two ways

Like most green leafy vegetables, Amaranth leaves are rich in vitamins (A & C) and minerals such as potassium, iron, calcium and folate. They can be commonly found in tropical and warm temperate regions of the world and go by different names depending on region. In Andhra Pradesh  they are commonly known as Thotakura. Unlike Red Sorrel (Gongura) leaves, Amaranth leaves don’t have a tart flavor.  We most commonly made dal or pulusu (a tangy stew with tamarind juice).

al3Ingredients:

For the dal:
1/2 bunch amaranth leaves
1 cup toor dal (pigeon peas)
2-3 tbsp tamerind juice
4-5 garlic cloves, peeled and sliced (if large)
1 jalapeno sliced
a few curry leaves
1/2 tsp red chili powder
1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1-2 dry red chili
pinch of turmeric
pinch of asafoetida
cilantro to garnish

al2Stew Ingredients:
1/2 bunch amaranth leaves
1/2 small bottle gourd peeled and chopped
1 jalapeno sliced
4-5 garlic cloves, peeled and sliced
a few curry leaves
1 tbsp sesame seeds (or powder)
1/2 tsp red chili powder
2 tsp rice flour
1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1-2 dry red chili
1tsp urad dal
a pinch of turmeric
a pinch of asafoetida

To make the dal, cook toor dal with two cups of water in a bowl stove top or typically I cook mine in a pressure cooker.  Add half chopped amaranth leaves to a large pan, add some water and cook on medium for about 10 minutes, until the leaves wilt and cook. Lightly mash the cooked toor dal with a spatula and add to the bowl containing the amaranth leaves. Add 2-3 tbsp tamarind juice, salt and chili powder  and mix well. Reduce flame and let simmer for 10-15 minutes.

Meanwhile, in a pan heat oil. Add turmeric, asafoetida, mustard and cumin seeds, red chilies, and sliced garlic and fry till lightly golden. Add curry leaves and sliced jalapeno and continue frying for another 3-4 minutes.

al1JPGTransfer to the dal bowl. Garnish with chopped cilantro and serve warm.

To make the stew, cook amaranth leaves and chopped bottle gourd with some water in a bowl, until cooked. About 10-15 minutes. Add about 1 cup tamarind juice and mix well. Add salt and red chili powder and mix well. Let simmer on medium low for about 15-20 minutes. In a small bowl  mix 2 tsp rice flour with some water and transfer the mix to the stew. This helps coagulate the stew. Simmer for another 5 minutes.

Meanwhile, heat a little oil in a pan. Add tumeric, asafoetida, sliced garlic, cumin and mustard seeds, urad dal and red chilies and fry till lightly golden. Add sliced jalapeno and curry leaves and fry for 3-4 minutes. Transfer to the stew bowl and mix well.

al4Lightly toast sesame seeds till lightly golden. Grind to powder and add to the stew. Can used mustard powder instead of sesame. Mix well, garnish with chopped cilantro and serve warm with some rice. We typically ate the stew with some snake gourd cooked with moong dal  or bottle gourd cooked with toor dal or pumpkin and chana dal or something similar.

 

 

Snake gourd and moong dal

Whenever, my mother made a stew, such as Spinach and yogurt stew,  or sweet and sour Pumpkin stew, or tangy Red Sorrel leaves stew or Amaranth leaves stew, my mother always cooked a dal based curry such as pumpkin and channa dal curry, bottle gourd and toor dal curry  or some such similar recipe.

sncIngredients:

1 snake gourd
1/2 cup moong dal
1 tsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tbsp urad dal
1 tbsp channa dal
1-2 red chilies
salt to taste
a touch turmeric
a touch of asafoetida
1 jalapeno chopped
a few curry leaves
some chopped cilantro

Bring about 1 to 1 11/2 cups of water to boil. Add moong dal and chopped snake gourd. Reduce flame to medium low and cook for 15-20 minutes until cooked and all the water evaporates.

Meanwhile, heat 1 tsp oil in a pan. Add turmeric, asafoetida, red chilies, urad dal, cumin seeds, mustard seeds, chana dal and fry till lightly golden. Add chopped jalapeno and curry leaves and continue frying for 2-3 minutes. Transfer to the cooked snake gourd  and moong dal bowl. Mix well. Season with salt. Garnish with some chopped cilantro and serve warm with some rice and tangy stew.

snc2We typically ate with some sweet and sour mixed vegetable stew or tangy amaranth (or red sorrel) stew or spinach and yogurt stew.

Roasted Snake Gourd with Coconut and Sesame

You can find snake gourd, fresh, during summer months, in your local Asian grocery or frozen in any Indian grocery, year round. While there are many ways to cook it, we usually cooked it with coconut and sesame, yellow split pea or with yogurt.

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I’ve roasted Ivy gourd and Okra quite successfully in the past, so why not Snake Gourd?

Ingredients

2-3 snake gourd
1-2 tbsp oil
Salt to taste
Pinch of turmeric
Red chili powder as preferred
1-2 tbsp shredded coconut
1-2 tbsp sesame powder
a few curry leaves
a little chopped cilantro to garnish

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Slice the snake gourd into thin rings and transfer to an oven safe dish. Toss with olive oil, salt and chili powder.

Pre-heat oven to 375 degrees.

Meanwhile, toast sesame seeds in a pan till lightly golden. Process in a food processor or blender or coffee grinder till processed into powder.

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Bake sliced snake gourd rings for 30 minutes. Add curry leaves, shredded coconut and  ground sesame powder. Toss and roast for another 10-15 minutes.

sg2Enjoy with some rice or roti.

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Red Rice Poha Upma

Lately, I have been on the lookout for brown rice poha (flattened rice). Although I haven’t found brown rice poha, I did come across some Organic red rice poha.

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Ingredients:

3/4 cup poha
1/2 onion sliced thin
1 small potato cut into small pieces
1 jalapeno sliced
1 carrot grated
1-2 tsp oil
1 tbsp channa dal
1 tbsp urad dal
1 tsp mustard seeds
a handful of cashews or peanuts
few curry leaves
salt to taste

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In a pan, heat the oil. Add channa dal, urad dal, cashews or peanuts (or both), and mustard seeds and fry till lightly golden. Add curry leaves and jalapeno and fry for a few seconds. Add onion, potato and carrot and fry on medium low mixing as necessary to prevent sticking, until onion are translucent and golden and potatoes crispy.

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Meanwhile rinse poha in some cold water. Don’t leave it in too long, or it will get soft and mushy. Rinse, and squeeze out the water and add to the pan above. Mix well. Season with salt and leave for 1-2 minutes. Can drizzle some lemon juice if desired.

poha3Serve warm with some tea, coffee or juice!

See Also:

Pearl Tapoica Upma
Quino Upma
Pearl Couscous Upma
Amaranth Upma
Upma & Pessarattu

Spicy Quinoa Vegetable Dum Biryani

When I saw this recipe, I just had to try it. It looked colorful, flavorful and delicious!

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Dum Biryani is one of my favorite food. And I had all the ingredients ready in the fridge. Almost.

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Although I planned to use white basmati rice, as the time approached to make it, I decided to swap in Quinoa instead. Here is the list of ingredients I used:

Ingredients:
1cup Quinoa
1cup Cauliflower florets
1 cup beans cut into 1in pieces
1 potato cut into 1in pieces
1/2 beetroot sliced
1/2 onion sliced
1tomato chopped
2-3 bay leaves
1/2tsp cloves
1/2tsp cumin seeds
1tsp cumin seeds
1/2 tsp red chilli powder
1tsp coriander powder
1 star anise
1small cinnamon stick
1tsp cardamon pods
1tsp ghee
1-2 tbsp oil
Turmeric
Pinch of saffron
2-3 tbsp milk to soak saffron in
Cilantro and mint chopped, a handful

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I followed all the steps as per the original recipe and you can find the step by step directions with excellent photographs here.

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It turned out delicious… and I feel good that it is healthy too 🙂 … Enjoy with some raita

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Cucumber Melon (Dosakaya)

Is an oval, sometimes stripped, tart melon that is popular in South India. This is not to be confused with the slightly sweet, yellow melon found in Asian groceries. It belongs to the cucumber family, and hence is a low calorie food that is packed with nutrients in the form of water or electrolytes.

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Three main recipes, that my mother loved to make are: dal, pickle or chutney. Although there are many others out there. In fact you can even dry the seeds and ground to a powder along with other spices and an enjoy with rice or as seasoning!

To make pickle is easy…

Ingredients:
1 cucumber melon
2-3 tbsp red ground chilli powder
2-3 tbsp oil
1-2 tbsp mustard powder
Salt to taste

dosakayaRinse and chop the cucumber into half. Remove the pulp and seeds and discard. Slice the cucumber into thin 1/2 inch slices. Add oil, red chilli powder, mustard powder and salt and mix well.

Store in air tight container.  Note can form fungi, if salt is less. Refrigerate to preserve for a longer time period. Serve with some warm rice!

 

dosakaya2To make dal…

Ingredients:
1 cucumber melon
1 cup Toor Dal
1 garlic, peeled and sliced

Seasoning:
1 tsp oil
1 tsp channa dal
1 tsp urad dal
1 tsp mustard seeds
1/s tsp fenugreek seeds
2-3 dry red chilli
1-2 sliced jalapeno
a dash of turmeric
a dash of asafoetida
a few curry leaves

Cook the dal in 2 cups water stove-top or in a pressure cooker.

Heat the oil, add turmeric, and asafoetida.Add sliced garlic and fry till golden.  Add all seasoning ingredients except jalapeno and curry leaves. Lightly fry till golden. Add jalapeno and curry leaves and fry for a minute. Add cucumber melon and fry for a few seconds.

Add some water and cook in medium low, until it softens. Add some tamarind juice and bring to a boil. Add some red chilli powder and mix well.

Garnish with some cilantro and serve warm with rice 🙂

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Announcing Mango Mania

I Love Mango in all forms and shape…

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  • Raw Green
  • Sweet Ripe
  • Dried Sour Green
  • Dried Sweet Ripe
  • Pickled
  • Dried Amchur Powder
  • Mango Ice Cream
  • Mango Greek Yogurt

and so much more…

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I use Mango in all forms… So much so, I have created an all new page specially for Mango!

Now you can follow every new mango related recipe. Hope you will enjoy them as I do 🙂

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