Roasted Red Pepper and Tomato Soup.

Last weekend, I was in the library, looking at my favorite magazine – Vegetarian Times and came across this soup recipe. Just the name warmed my heart and soul on a cold day here! It was sooo simple that I decided to try it out immediately and this was our Sunday night dinner! And….what could be better for my first entry for JFI – Tomato hosted by RP of My Workshop!

Ingredients

1 tbsp olive oil
1/2 cup diced onion
1 clove garlic, minced
1/2 Jalapeno, finely chopped
1 12 oz. jar roasted red pepper, drained and rinsed
1/2 cup canned, diced fire roasted tomatoes
1 tsp light brown sugar
1 tsp balsamic vinegar

Method
Heat oil, add onion and saute for 5 mins till soft.
Add garlic, jalapeno, cook 1 min
Stir in peppers, tomatoes, 1 cup water, sugar, simmer 20mins
Remove from heat, stir in vinegar
Transfer mix to blender, puree until smooth.
Season with salt and pepper before serving.

Paneer Matar

This is one another of those yummy recipes I learnt from my friend A’s repertoire of North Indian dishes. Extremely easy to make, equally delicious and proudly presentable!

Ingredients:

1. Paneer
2. Matar(Green Peas) frozen – 1 cup
3. Chilli Powder – 1 tsp
4. Garam Masala – 1/2 tsp
5. Cream – 2 tbsp
6. Salt to taste
7. Oil – 3 to 4 tbsp

To Grind:

1. Medium sized tomatoes 3-4
2. Medium onion – 1
3. Ginger garlic paste – 1 tsp
4. Tomato paste – 1 tbsp
5. Green chillies- 2 to 3

Method:

1. Cut paneer into bite sized pieces and keep aside.
2. Defrost or thaw the green peas (if using frozen) and keep aside.
3. Wet grind the ingredients mentioned above for grinding, adding very little or no water.
4. Heat oil and let the mix boil for 8-10 mins.
5. Add chilli powder, salt to taste
6. Add 1/2 tsp garam masala, peas, paneer and cream in the end and simmer for 5 mins.
7. Garnish with coriander leaves and serve with any Indian bread.

Cucumber Kosumbari

Cucumber has always been one of my favorite vegetables since childhood. I like to eat them just raw with some salt sprinkled on it or any kind of dish made out of it. Kosumbari is one of the most famous salads from Karnataka, a must serve in all festivities and functions. Cucumber/Southekayi Kosumbari is one yummy salad, full of taste and protein, whats not to like about it? The healthy and crunchy cuke combines with moong – a high protein lentil, green chillies for spice and lemon juice for that tang, a healthy,guilt free salad.

Ingredients:

1 cup moong dal, washed and soaked in water for about 3 hours
1 big cucumber cut into tiny pieces
5-6 green chillies(or to taste)
1 tbsp lemon juice(or to taste)
Salt to taste

For the seasoning:

1 tsp oil
1/4 tsp mustard
a pinch of Hing/asafoetida
Coriander and curry leaves

Method:

1. Drain all the water from the soaked moon dal.
2. Mix with the chopped cucumber and add green chillies, salt and lemon juice.
3. Heat oil, add mustard seeds and let it splutterr.
4. Take off heat, add asafoetida and pour over the salad, mix well.
5. Garnish with coriander and curry leaves.

Healthy, tasty Southekayi Kosumbari is ready.

Note:
Cucumber can be combined or even substituted with raw grated carrots.
Channa dal can be used instead of the Moong.

Seeking Lord Sri Ram’s blessings!!

The birthday of Lord SriRam is celebrated as Sri Rama Navami. Read more about Sri Rama Navami here.
As this festival falls in the beginning of spring/summer, cool neivedyam/prasad/offerings such as Kosumbari (cucumber salad), panakam(Indian lemonade) and neer mor (spiced buttermilk) are offered.
Today, in celebration of Sri RamaNavami, I also made Cucumber kosumbari, ambode(dal vada/paruppu vada), panakam and neer mor!

Methi Malai Matar

Atlanta, a growing metro, has a vast selection of Indian restaurants and groceries. We used to eat out quite often while we were there. And most of the times, if I like something, I would go in search of the recipe. Thats how the Methi Malai Matar came into my recipe repository! I had this at a small restaurant called “Dhaba” and my search for the recipe started immediately. After a lot of searching and trial and error, I finally settled on this recipe. It has a creamy taste and texture, yet spicy and aromatic too. Any time I make this dish, my friends end up asking for the recipe. It is deee-lish!!

Ingredients:

For 4-5 servings

1 bunch of fresh methi leaves
1 cup green peas
1/2 tsp Dhaniya Powder
1/2 tsp roasted jeera powder
1/4 tsp kasoori methi
1/2 tsp sugar
Salt to taste
Oil

For grinding:

1 big onion
8-10 green chillies
1/2 tsp ging-gar paste
7-8 cashew pieces
1 tsp fresh curd/yogurt
1 tbsp fresh cream/milk

Method:

1. Grind together Onions, cashews, ging-gar paste, cream(milk) and yougurt.
2. Heat oil and slightly fry the green peas .
3. Heat oil and saute the finely chopped methi leaves until tender.
4. Keep the methi leaves separate.
5. Heat 2- tbsps oil and add the ground mixture.
6. Let it boil for 8-10 mins.
7. Add the dhaniya powder,roasted jeera powder, sugar and salt.
8. Simmer for 5-8 mins.
9. Add the methi leaves, simmer (abt 2-3 mins)
9. Finally add Kasoori methi and green peas and simmer on low fire for 2-3 mins.

Enjoy with chapathi, roti or naan!

Happy Ugadi!!!

Yuga Yugaadi kaledaroo Yugaadi Marali Baruthide
Hosa Varushake Hosa Harushava
Hosathu Hosathu Tharuthide……

The unforgettable Da Ra Bendre’s poertry is what comes to my mind on this wonderful day, every year!!! As the poem indicates, Ugadi brings a fresh perspective to life. Ugadi is celebrated by the people of Karnataka, Andhrapradesh and Maharashtra during late March-early April, heralding the arrival of Spring! Joy is in the air everywhere, people look forward to Spring to celebrate life, to renew hope. People in Karnataka partake offering of Bevu-bella, signifying the bitter-sweet in life.

As the new year dawns, may it bring happiness and prosperity to you and your loved ones! Happy Ugadi!!!

Channa Masala

Channa Masala needs no introduction in Indian cuisine. Its an all time favorite and a very versatile and easy dish.

Ingredients:

Channa – 1 1/2 cups (soaked overnight in water)
Onion – 1 medium
Tomatoes – 2
MDH channa masala – 2 tsp
Red chilli powder – 1/2 tsp
Oil – 4 tsp
Salt to taste

To garnish:

1/2 onion, finely chopped
1/2 cup coriander leaves, chopped
1/2 lemon, cut into wedges

Method:

1. Pressure cook the soaked channa with salt until soft.
2. Heat oil in a kadai and saute onions, when translucent, add chopped tomatoes.
3. Add the channa masala powder and red chilli powder, saute for a few more mins.
4. Add the cooked channa and let boil for 10 more mins, or cook in a pressure pan for 1 more whistle.
5. Remove, garnish with some chopped raw onions, coriander leaves and lemon wedges.
6. Goes well with naan, roti, chapathi, poori – any kind of Indian bread.

Coconut Chutney

Coconut chutney needs no intro. Its a very common accompaniment for most south Indian breakfast and snack dishes. But, dont underestimate the power of the chutney. Without the famous chutney, the dish to whose side it takes the place, wouldnt be the same anymore! Here’s an age old recipe from my kitchen to yours! Oh! yeah! I do watch Paula Deen!!

Ingredients:

Fresh grated coconut – 1 cup
Geen chillies – 6 to 7 (for spicy chutney)
Hurigadale/Dahlia – 2 tbsp
Ginger – 1/4 inch piece
Tamarind paste – 1/4 tsp
Coriander leaves – 1 tbsp
Curry leaves – 1 sprig
Salt to taste
Oil – 1/2 tsp

For seasoning:
Oil
Mustard
Jeera
2 Red chillies
Curry leaves

Method:

1. Heat half tsp oil, add green chillies and saute for a few seconds.
2. Add ginger, coriander and curry leaves and switch off heat.
(This is done just to take the raw smell out)
Add the above along with grated coconut and hurigadale/pottukadale/Dahlia, tamarind paste and salt and wet grind to desired consistency in grinder. (It is not very watery, but slightly thick like dosa or pancake consistency)
3. Take out, season and its ready to serve with any dish of choice.

Schezwan Fried Rice

The last weekend, we had some friends come over and while I was wondering what rice dish to make, I came across this very appetizing Schezwan Fried rice  recipe here. Thanks Seema, for a mouthwatering recipe.

I followed Seema’s recipe for the most part, except for just a few subtle changes and additions.

Ingredients:

2 cups Basmati rice or long grain rice
1/2 each of green, yellow and red bellpeppers
1/2 cup baby corn
1/2 cup snow peas
1/2 cup beans
1/2 cup Bokchoy (Chinese cabbage)
1/2 cup broccoli
1 big onion cut into big pieces
1 Jalapeno, minced
4 green chillies
1 bunch spring onions chopped
2 tsp ginger garlic paste
2 tbsp Ching’s Schezwan sauce
2 tbsp Soya sauce
1/2 tsp black pepper powder
4 tbsp olive oil
Salt to taste

Method:

1. Wash and cook rice, taking care to see that the grains are separate.
2. Heat oil, saute onions, ginger garlic paste, jalapenos and green chillies.
3. Add vegetables, with beans and broccoli first then add baby corn, bell peppers, snow peas and finally, bokchoy, and stir fry in that order(harder vegetables first).
5. See to that the vegetables are not “cooked”; should be al-dente, crisp.
6. Add the schezwan sauce and soya sauce and salt.
7. Add rice and mix thoroughly, finally add the chopped spring onions and mix well.

Serve with any Chinese side dish like chilli paneer or Gobi Manchurian. Even tastes good as is.

Rasmalai

Bengali sweets have, from time immemorial, been my weakness! The first time I had Rasmalai was with my dad at the Chalukya reataurant in Bangalore. It was out of this world! And then there was this place near my home, called “Prabhu sweets”, dont know if its still there…my dad used to get all kinds of Bengali sweets from! Have been hooked to them ever since. But, I had never attempted to make them. That was until…..one day, my Bengali friend and neighbour in Atlanta gave me these sumptuous, wonderfully soft and sweet Rasmalai. I asked her if she made it from scratch, she said it was “semi homemade”! and gave me this wonderfully easy recipe! Ofcourse, I added a bit of my own touch – the MTR badam powder. Born and brought up in Bangalore, how could I not be a loyal fan of the great MTR products?

Ingredients:

2 cans of Haldirams Rasgollas (abt 28 pieces)
1 qt Half and Half milk
5-6 tbsp of MTR Badam Mix
5-6 tbsp of sugar (or to taste)
3-4 Elaichi crushed coarsely
Any nuts of choice to decorate (can use almond, pista, cashew, etc)

Method:

1. Squeeze the sugar syrup out of the rogollas gently and keep aside.
2. Pour the half and half in a thick bottomed vessel and boil for 10 mins.
3. Add the MTR badam mix, sugar and elaichi and boil for 5 more mins.
4. Finally add the rosgollas and simmer on low heat for 2 more minutes and take off heat.
5. Decorate with nuts of choice and serve chilled.