Crispy Zucchini Fritters

Zucchini - 1
Besan / Chickpea flour - 1 tbsp
Brown Rice Flour - 1 tbsp
Cornstarch - 1 tbsp
Water
Nigella Seeds /Cumin Seeds - 1/4 tsp
Salt
Pepper
Turmeric - a pinch
Red Chili Powder - 1/4 tsp
Baking Soda - a pinch (optional-makes the fritters very crispy)
Chat Masala - 1/2 tsp (optional)
Peanut Oil for deep frying

Mix besan, brown rice flour, cornstarch, cumin seeds, salt, turmeric, baking soda, red chili powder and chat masala together. Add water little by little to make a thick pancake like batter.

Cut the zucchini into long thin slices.

Dip each slice into the batter and deep fry on medium high flame till light brown on both sides. Serve hot.

Gobi Bharta / Spicy Mashed Cauliflower

Adapted from http://saffrontrail.blogspot.com/2010/10/simple-cauliflower-mash-gobhi-bharta_22.html

Organic Cauliflower - 1
Potato - 1 small (optional)
Salt
Turmeric - a pinch
Ghee / Clarified Butter - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 1/4 tsp
Green Chili - 2, finely chopped
Ginger - 1 inch, grated
Cilantro - a handful, chopped

Cut the cauliflower into small florets. Wash well. Peel the potato and chop into small pices. In a sauce pan put the florets and the potato, 1/2 tsp salt and a pinch of turmeric, cover with cold water and bring it to boil.

Cook for around 20 minutes till the cauliflower and potato are fork tender. Drain the remaining water and mash the florets and potato together with a fork. Keep aside.

Heat ghee in a pan. Add mustard seeds. once the seeds beging to crackle, add cumin seeds and hing.

Now add the chopped green chili and ginger. saute on low flame for a couple of minutes.

Add the mashed floret and mix well. Adjust the salt. Cook for a few minutes more. Remove from heat, add chopped cilantro and serve.

Begun Pora / Roasted Eggplant

Eggplant - 1, big
Mustard Oil - 1 tbsp
Red Onion - 1/2 cup, chopped
Green Chili - 3, finely chopped
Garlic - 4 cloves, minced
Tomato - 1, chopped
Lemon Juice - 1 tsp
Cilantro - a handful, chopped
Salt

There are 3 ways to cook the eggplant:

The best way would be if you have a gas cooking range, then prick the eggplant all over and roast on open flame, rotating frequently, till soft and charred. Cool, remove the skin, mash with a fork and use. This gives a wonderful smoky flavor to the eggplant.

Alternatively, they can be cooked using an oven.  Put the eggplant in an oven safe shallow bowl or a cookie sheet and apply a little oil. Preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Let it cool and peel off the skin then mash and keep aside.

I have also cooked eggplant using a pressure cooker. Initially I was sceptical on how it would turn up but actually found the taste to be identical to roasted eggplant minus the smoky flavor. The trick to cooking in pressure cooker is to put the minimum water required in the pressure cooker and no more. Peel the eggplant and cut into small cubes. Put in a pressure cooker pan with a pinch of turmeric, add a cup of water and cook under pressure for 4 whistles. Remove, cool, mash and keep aside.

Heat oil in a skillet. Add the chopped onion, a little salt and green chili. Cook till the onion gets soft and begins to caramelise.

Add the minced garlic and tomato. Cook for a minute more.

Now add the mashed eggplant and salt. Cook for a few minutes more till any liquid, if present, has evaporated.

Remove from heat, add chopped cilantro and lemon juice and mix well. Serve with any Indian flatbread or baked pita chips.

French Lentil Salad

 

French Green Lentils were originally grown in the volcanic soils of Puy in France, but now they're also grown in North America and Italy. These peppery lentils are one of the best and most delicate lentils available. They're especially good in salads since they remain firm after cooking and have a rich flavor. 

French Lentil / lentilles du Puy - 1 cup
Water - 3 cups
English Cucumber - 1/2, finely chopped
Red Onion - 1/2, finely chopped
Tomato - 1, chopped
Jalapeno - 1, finely chopped
Cilantro - a handful, chopped
Salt
Pepper
Lemon Juice - 1 small lemon
Olive Oil - 1 tbsp

Make a simple lemon vinaigrette by adding salt, pepper and olive oil to the lemon juice and mix it well with a fork. Keep aside.

Put the french lentils in a sauce pan and add 3 cups of water. Bring it to boil and simmer for around 20 minutes till the lentils are cooked but retain their texture and are not mushy. Remove and cool.

Mix cucumber, tomato, red onion, jalapeno, cilantro together and add the cooked lentils.

Pour the vinaigrette on top and mix well. Let is sit for at least 10 minutes before serving so that all the flavors mix together.

This post is my entry to My Legume love Affair hosted by Preeti of Relishing Recipes and started by Susan of the Well Seasoned Cook

Black and White Wednesdays - Cupcakes

This picture is my entry to Susan's Black & White Wednesday - Culinary photos.

Tangy Green Peas

Frozen Organic Green Peas - 2 cups
Olive Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Ginger - 1 inch, grated
Tomato - 1, grated
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Roasted Coriander Powder - 1 tsp
Salt
Aamchur / Dried Mango Powder - 1/2 tsp

Heat oil in a pan. Add cumin seeds and hing. Once they start sizzling, add the grated ginger and tomato. Add the rest of the spices. Mix well.

Sprinkle water in between if required so that the spices do not stick to the bottom of the pan. Cook on low flame till oil leaves the spices.

Add the green peas and salt. Cook till the liquid almost evaporates and the peas are tender. Sprinkle aamchur powder. Mix well with the peas. Remove from heat and serve as a side with steamed brown rice.

Zucchini Pancakes

Adapted from http://onehotstove.blogspot.com/2011/07/quick-zucchini-dosas.html

Zucchini - 1 small, grated
Besan / Chickpea Flour - 3 tbsp
Brown Rice flour - 2 tbsp
Salt
Turmeric - a pinch
Red Chili Powder - a pinch
Shallot - 1, finely chopped
Green Chili - 2, finely chopped
Cumin Seeds - 1/2 tsp
Roasted Coriander Powder - 1 tsp
Cilantro - a handful, finely chopped
Olive Oil - 1 tbsp

Mix a little salt with the shredded zucchini and keep aside for 10 minutes.

Now add besan, brown rice flour, shallot, green chili, red chili powder, turmeric, coriander powder, cumin seeds, cilantro. Mix about half a cup of water to get a pancake like batter.

Heat a cast iron griddle and pour a ladleful of the batter. Spread with the back of the spoon to make a thin pancake. Pour half a tsp of oil around the edges of the pancake.

Once it browns, flip and add half a tsp of oil and brown it on the other side.

Serve with peanut chutney.

Peanut Chutney

Adapted from http://onehotstove.blogspot.com/2008/02/shengdana-chutney.html

Roasted Peanuts - 3 tbsp
Peanut Oil - 1/2 tsp
Sesame Seeds - 1 tbsp
Dessicated Coconut - 1 tbsp
Dried Red Chili - 2
Curry leaves - 5
Garlic cloves - 3, grated
Roasted Coriander Powder - 1 tsp
Roasted Cumin Powder - 1 tsp
Salt
Tamarind - 1 tsp, soak in 1 tbsp warm water for 30 minutes and discard the pulp
Jaggery - 1 tsp, grated

Heat a cast iron pan with half tsp oil. Add sesame seeds, coconut, red chili, curry leaves and garlic. Roast on low flame until all the ingredients are crisp and fragrant. Remove and cool.

Put the mixture along with salt in a food processor and pulse a couple of times to make a coarse paste.

Add peanuts, tamarind extract, jaggery and pulse a couple of times more until oil starts coming out of peanuts and the chutney clumps starts to clump together.

Remove and store in an airtight container. The chutney tastes great with zucchini pancakes or khichdi.

Quinoa and Lentil Khichdi

Adapted from http://priyaeasyntastyrecipes.blogspot.com/2010/04/quinoa-dal-khichdi.html

Quinoa - 1/2 cup
Red Lentil / Masoor dal - 1/4 cup
Yellow Lentil / Mung Dal - 1/4 cup
Olive Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Dried Red Chili - 2
Onion - 1/2 cup, chopped
Green Chili - 1, chopped
Ginger - 1 inch, grated
Salt
Turmeric - 1/4 tsp
Water - 3.5 cups

Mix quinoa and lentils together, put in a large strainer and wash under running water for a couple of minutes. Keep aside.

Heat oil in the pressure cooker pan. Add cumin seeds and red chili.

Add the chopped onion and green chili and cook till the onion gets soft.

Add grated ginger and cook for a minute more.

Now add quinoa and lentils, salt, turmeric and 3.5 cups of water. Mix well and cook under pressure for 4 whistles.

Serve hot with a little ghee on top, a side of sauteed spinach and garlic peanut chutney.

Stuffed Okra / Bharleli Bhendi

Adapted from http://www.sailusfood.com/2011/08/18/bhindi-sambhariya-gujarati-style-stuffed-okra/

Fresh and tender Okra - 30 small
Peanut Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Red Onion - 1/2, thinly sliced (optional)
Curry Leaves - 10

For stuffing:
Roasted Peanuts - 3 tbsp
Fresh / Dessicated Coconut - 1 tbsp
Sesame Seeds - 1/2 tbsp
Roasted Cumin Powder - 1 tsp
Roasted Coriander Powder - 2 tsp
Garam Masala Powder - a pinch
Jaggery - 2 tsp, grated
Cilantro - a handful, finely chopped
Turmeric - 1/4 tsp
Aamchur / Dried Mango Powder - 1 tsp
Paprika - 1/2 tsp
Green Chili - 2
Ginger - 1 inch, grated
Peanut Oil - 1/2 tbsp
Salt

Wash the okra well and dry completely.

Coarsely grind the peanut and coconut together. Keep aside in a bowl.

Mix ginger, green chili, salt and half tbsp oil and  make a paste in the grinder. Add to the bowl.

Add sesame seeds, roasted cumin coriander powder, garam masala powder, jaggery, turmeric, paprika, aamchur, chopped cilantro to the rest of the ingredients in the bowl. Mix well. The mixture should not be too dry and should be be slightly wet.

Take each okra, make a slit lengthwise and stuff half tbsp of mixture into it. Stuff all the okras and keep aside.

Heat oil in a flat skillet. Add mustard seeds. Once the seeds start popping, add hing, curry leaves and sliced onion.

Immediately add the stuffed okras one by one in a single layer. Cook on low flame without lid.  Turn the okras once or twice for even cooking on all sides.

Once the okras get soft and turn brownish, remove from heat and serve warm.

Red Radish Pakoda

Red Radish - 4 small
Besan / Chickpea flour - 1 tbsp
Brown Rice Flour - 1/2 tbsp
Cornstarch - 2 tsp
Water - 3 tbsp
Nigella Seeds /Cumin Seeds - 1/4 tsp
Salt
Turmeric - a pinch
Red Chili Powder - 1/4 tsp
Chat Masala - 1/2 tsp
Peanut Oil for deep frying

Mix besan, brown rice flour, cornstarch, cumin seeds, salt, turmeric, red chili powder and chat masala together. Add water little by little to make a thick pancake like batter.

Cut the radish sidewise into thin roundels.

Dip each roundel into the batter and deep fry on medium high flame till light brown on both sides. Serve hot.

Egg Burji / Spicy Scrambled Egg

Egg Whites - 5
Egg Yolks - 2
Olive Oil - 1 tbsp
Onion - 3 tbsp, finely chopped
Red Chili - 2, finely chopped
Firm Roma Tomato - 1, finely chopped
Turmeric - a pinch
Homemade garam masala - a pinch
Salt
Crushed Black Pepper
Cilantro - a handful, chopped

Heat oil in a large skillet. Add the chopped green chili and onion. Cook on low fire till the onion caramelises and becomes brown.

Beat the egg whites and yolk together along with a little salt and pepper. Add the chopped tomato, turmeric and the beaten eggs to the skillet. Scramble the eggs with a wooden spoon.

Add a pinch of garam masala and cook for a couple of minutes more till the burji starts to get slightly brown.  Remove from heat, garnish with chopped cilantro and serve hot.

Quinoa Bisi Bele Bhath

Adapted from http://priyaeasyntastyrecipes.blogspot.com/2011/08/quinoa-bisi-bele-bath.html

Quinoa - 3/4 cup
Tur Dal / Yellow Split Pigeon Peas - 3/4 cup
Olive Oil - 1 tbsp
Bay Leaf - 2
Dried Whole Red Chili - 2
Curry leaves - 10
Onion - 1/2, chopped
Tomato - 1, chopped
Mixed Vegetables - 2 cup (carrot, green beans, peas, eggplant, cauliflower)
Tamarind - 1 tsp, soaked in 3 tbsp warm water for 30 minutes and discard the pulp
Salt
Bisi Bele Bhath Powder - 4 tsp
Water - 3.5 cups
Cilantro - a handful, chopped

Wash the quinoa and tur dal under running water in a strainer for a couple of minutes. Keep aside.

Heat oil in a pressure cooker pan. Add bay leaf and dried red chili.

Add curry leaves, salt and chopped onion. Cook till the onion gets slightly soft.

Add chopped tomato and cook till the tomato gets mushy.

Add the chopped mixed vegetables, salt and bisi bele bhath powder. Saute for a few minutes. Add the tamarind extract.

Now add the washed quinoa and tur dal and 3.5 cups of water. Cook in the pressure cooker for 3 whistles.

Garnish with chopped cilantro and serve along with papads.

Spicy Brown Lentils

Brown Lentils - 1 cup
Water - 3 cups
Salt
Roasted Cumin Powder - 1 tsp
Olive Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Asafoetida / Hing - a pinch
Ginger - 1 inch, finely grated
Tomato - 1 big, grated
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Cilantro / Parsley - a handful, chopped

Add 3 cups of water, salt and cumin powder to the washed lentils and bring to boil. Reduce the heat and simmer till all the liquid has evaporated and the lentils are cooked but retain their texture and not mushy.

Heat oil in a skillet. Add the mustard seeds. Once the seeds begin to pop, add hing and grated ginger. Cook for a few  minutes. Then add the grated tomato, turmeric, chili powder. Sprinkle a little water and cook on low fire till oil separates from the spices.

Add the cooked lentils and mix well with the spices. Cook for a few minutes more. Garnish with cilantro / parsley and serve.

This post is my entry to My Legume love Affair hosted by Preeti of Relishing Recipes and started by Susan of the Well Seasoned Cook

Sweet Corn Salsa

Fresh Sweet Corn kernels - 1 cup
Dried Black Beans - 1 cup
Roasted Cumin Powder - 1/2 tsp
English Cucumber - 1/2 cup, chopped
Red Onion - 1/4 cup, chopped
Tomatillo - 1/2, finely chopped (optional)
Roma Tomato - 1, chopped
Jalapeno - 1, finely chopped
Cilantro - a handful, chopped
Lemon Juice - 1/2 lemon
Salt
Pepper

Soak the black beans overnight in plenty of water.

Drain and rinse well. Put the beans in a sauce pan and add 3 cups of water.

Add some salt and roasted cumin powder. Bring it to boil. Simmer and cook till the liquid has evaporated and the beans is cooked and soft. Drain any remaining liquid and keep aside.

Heat a cast iron skillet on medium high heat and add the sweet corn kernels. Cook tossing frequently till the kernels start getting brown specks. Remove and keep aside to cool down.

Add corn kernels, cooked beans, chopped cucumber, red onion, tomato, jalapeno, cilantro, lemon juice, salt and pepper. Mix everything well and leave for an hour. Serve as a salad or with corn chips as an appetizer.