Crunchy Jicama Salad

I used a new vegetable today, Jicama. Jicama is a root vegetable widely grown in Mexico and Central America. I was surprised to find it in our local Whole Foods. It reminded me of a seeing similar looking fruit called "Shankhalu" used in my grandma's house in Kolkata during  pujas long time ago. It has a creamy white flesh and a very clean, crisp , neutral flavor. It is slightly sweet, moist and starchy in taste and the texture is like a crunchy pear or water chestnut.

Jicama  - 1, peeled and julienned
English Cucumber - 1/2, peeled and julienned
Red Onion - 1/4, thinly sliced
Tangerines - 4, cut into thin segments
Chickpeas - 1 cup, cooked
Cilantro - a handful, chopped
Roasted Peanuts - a handful, (optional)
Lemon Juice - 1/2 lemon
Olive Oil - 1 tbsp
Salt - a pinch
Fresh Ground Black pepper / Red Chili Powder - 1/4 tsp
Aged Balsamic Vinegar - 2 tsp

Mix jicama, cucumber, red onion, tangerines, chickpeas, cilantro, peanuts (if using) together.

Mix lemon juice, olive oil, salt, pepper, sugar, balsamic vinegar together to make a vinaigrette and pour it over the salad. Set aside for 15 minutes and then serve.

Black and White Wednesday - Crunchy Jicama Salad

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

Yellow Split Pea Soup with Crispy Garlic

Yellow Split Pea - 1 cup
Turmeric - a pinch
Vegetable Stock - 4 cups
Salt
Garlic - 6 cloves, thinly sliced
Olive Oil - 1 tbsp
Yellow Onion - 1 small, finely chopped
Green Chili - 2, finely chopped
Carrot - 1/2, chopped
Celery - 1 stick, chopped
Dried Mustard Powder - 1 tsp
Fresh ground black pepper - 1/4 tsp

Add 3 cups vegetable stock, salt and a pinch of turmeric to the split peas and cook in the pressure cooker till done. Keep aside.

Heat olive oil in a pan. Add the thinly sliced garlic and saute over low heat till the garlic becomes light brown and crisp. Remove immediately and keep aside.

In the remaining oil, add chopped onion, green chili, carrot, celery. Cook till the vegetables get soft.

Add mustard powder, black pepper, cooked split pea and a cup of vegetable stock. Bring the soup to a boil. Adjust seasoning. Cook till desired consistency is reached.

Garnish with fried garlic slices on top and serve hot.

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.

Medu Vada / Fried lentil Dumplings

Makes around 15 small vadas
Urad Dal / Black gram - 1 cup
Water - 1/4 cup
Salt
Coarsely Ground Black Pepper - 1/2 tsp
Green Chili - 2, finely chopped
Ginger - 1/2 inch, grated
Coconut - 1 tsp, grated (optional)

Peanut Oil for deep frying

Soak the urad dal overnight in 3 cups of water.

Wash well a few minutes and drain water.

Add about 1/4 cup water and some salt and blend in a blender to make a smooth paste. Add as little water as possible so that the mixture is very thick and not too watery. This is required to give the vadas a round shape with a centre hole.

Add ginger, chili and black pepper. Using a fork beat the mixture for 5 minutes. This will help to make fluffy vadas.

Heat peanut oil for deep frying. The oil should be hot so that the vadas do not soap up excess oil. Apply some water on your palms. Take a lemon size quantity of the batter and make a ball with it. Now with your fingers flatten it lightly and make a hole in the centre.

Gently drop it in the hot oil. Deep fry till golden brown on both sides.

Serve with hot sambar.

Grilled Asparagus with Dijon Mustard

Asparagus - 1 lb
Olive Oil - 1 tbsp
Salt
Fresh Ground Black Pepper - 1/2 tsp
Dijon Mustard - 2 tsp
Lemon Juice - 1 tsp

Trim the tough edges of the asparagus.

Mix olive oil, salt, pepper, mustard in a bowl. Add the asparagus and mix well. let it marinate for 15 minutes.

Heat and indoor stove top grill. Cook the asparagus for 5 to 6 minutes turning once.

Sqeeze lemon juice on top and serve.

Eggplant & Tomato Sambar

Tur Dal / Yellow Split Pigeon peas - 3/4 cup
Water - 3 cups
Turmeric - 1/4 tsp
Salt
Oil - 1 tbsp
Black Mustard Seeds - 1/2 tsp
Green Chili - 2, chopped
Hing / Asafoetida - a pinch
Curry Leaves - 10
Yellow Onion - 1/2, chopped
Big Eggplant - 1/2, cut into tiny cubes
Tomato - 1, cut into small cubes
Tamarind - 2 tsp, soak in warm water for 30 minutes and discard the pulp
Jaggery - 2 tsp, grated
Sambar powder - 2 heaped tsp

Wash the tur dal in plenty of water. Add 3 cups of water, salt and turmeric and cook in a pressure cooker till very soft. (5 whistles is prestidge cooker)

Heat oil in a pan. Add the mustard seeds and once they start popping, add hing, green chili and onion. Cook for a couple of minutes.

Add the chopped brinjal, a little salt, turmeric and curry leaves. Mix everything well. Sprinkle a little water and cover and cook on medium low heat till the eggplant is cooked.

Add chopped tomato, tamarind extract and jaggery.

Then add the boiled tur dal and sambar powder. Mix well. Add a little water if required. Check the seasoning. Bring it to boil and cook till desired consistency.

Sweet Corn Vegetable Soup

Adapted from http://vardhiniskitchen.blogspot.com/2011/08/sweet-corn-soup.html

Organic Sweet Corn Kernels - 2 cups + 1 cup
Water - 2 cups + 2 cups
Olive Oil - 1 tbsp
Ginger - 1/2 inch, finely chopped
Garlic - 3 cloves, finely chopped
Cabbage - 1 cup, finely chopped
Carrot - 1, finely chopped
Green Beans - 10, finely chopped
Salt
Fresh Ground Black pepper - 1/2 tsp
Eggs - 1, well beaten (optional)
Rice Wine Vinegar - 2 tsp
Green Chili - 1, finely chopped
Low Sodium Soy Sauce - 2 tsp (optional)

Add the thinly chopped green chili to the vinegar and keep aside.

Put 2 cups of corn kernel with 2 cups of water in a sauce pan and bring it to boil. Simmer and cook for around 15 minutes till the corn is very soft.

Remove and blend the cooked corn in a blender to make a smooth paste. If required, add a little water while blending.

Strain the pureed corn using a strainer adding a cup of water while straining. Keep the strained puree aside and discard the rough pulp.

Heat oil in a pan. Add the garlic and ginger and saute for a few seconds. Add cabbage, carrot and beans. Sprinkle some salt and pepper. Cook for 5 minutes.

Now add half cup of corn kernels. Cook till the vegetables are soft but still slightly crunchy.

Add the strained puree. Bring the soup to boil. Check for seasoning. Cook till the desired consistency is reached.

If using egg, add the beaten egg to the soup and immediately mix it with a fork. Cook for a minute more.

Add the green chili infused vinegar and mix well.

Add a dash of soy sauce on top and serve.