Cabbage Peas Kofta Curry

So yesterday we had been to Indian street on Journal Square, NJ. It was the usual Sunday crowd. Our main purpose was to buy grocery and to look for a travel agent. We had no clue that travel agencies come in such small places and inside of garment shops. But for our luck, all these agencies were closed on Sunday, for which we were thankful. We took some contact numbers and decided we would call on weekdays. What a bummer!

Usually I make lunch for my husband every morning, but yesterday I had too much time in hand and an itch to do something crazy. So I opened the fridge and saw an evident cabbage sitting all alone. Now I didn't want to do the same old stir fry or palya. So decided to do kofta. However, I decided not to fry in oil or roast in oven, but to shallow fry on the stove top.

Some of the benefits of cabbage are:

1. Did you know cabbage is lowest in terms of calories, cooked or raw. A cup of cooked cabbage is just 44 calories, go figure! 
2. They are rich in Keratin for beautiful hair and nails. 
3. Cabbage is a great source of folic acid necessary for DNA specially during pregnancy.
4. It acts like a multivitamin, has multiple vitamins and minerals along with Iron.
5. It has Ketamine (vitamin K), essential for brain function
6. Has sulphur for good skin.
7. Detoxifies blood.
8. Helps to reduce blood pressure and blood glucose levels.
9. It has possible cancer preventive compounds.
10. Cure headaches and hangovers.

In case you are hyper thyroid patient then replace cabbage with other veggies like Bottle Gourd.

Serves: 2

Preparation time: 40 mins

Ingredients for Koftas:

• 2 cups finely grated cabbage
• 1 cup boiled and mashed peas 
• 3-4 tbsp corn starch or corn flour
• Rice flour for dipping
• Salt as needed
• 1/4 tsp red chili powder
• A pinch of turmeric
• 1/4 tsp chaat masala
• 1/4 tsp cumin powder
• 1/4 tsp coriander powder

Ingredients:

• 1 tbsp oil
• 2 tomatoes or 1 cup tomato puree
• 1 onion divided and chopped finely
• 1 tsp cumin seeds
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 green chili finely chopped
• 1 tsp kasuri methi (Dry Fenugreek Leaves)
• 1 tsp Pav Bhaji Masala
• 2-3 tbsp cream or milk
• Salt as needed

Method to make Koftas:

• Mix all the ingredients listed in for Kofta section except rice flour.
• Make small lime sized balls and roll it over rice four
• In a flat pan add a tsp of oil and spread over the pan, let it heat.
• Once you see hot air, add all the kofta balls on it and roast all the sides to a golden brown color.
• Once done collect all the koftas on a plate and keep it aside.

Method:

• Boil the tomatoes with 1/2 onion in microwave for 3 minutes along with 1 cup of water and little salt.
• Do not drain and add this to a blender and blend until it comes to a sauce consistency.
• In a sauce pan, add oil, let it heat.
• Once hot add cumin seeds and let it crackle.
• Add in chopped onion, ginger, garlic and green chillies and fry until translucent.
• Using palm of your hand, rub kasuri methi while adding it to the pan.
• Now add the Pav Bhaji Masala.
• Add cream and water as required and bring the curry to a boil.
• Add salt and check for taste.
• Finally add the roasted koftas and boil for a minute and switch off the stove and let it rest for a while in the sauce.

French Bean Curry

Most of the time I have an exact idea of what I want to prepare, so I bring those veggies home which I plan to use in a day or two. But this day, I had weird combination for a curry - French beans, sweet peppers and tomatoes. While they are perfectly OK for a pasta sauce, they are really not a great for a curry. It was rather a brave move, which surprisingly worked.

I do not use anything called Curry powder cause in India, we never make curry out of one powder all the time. I think it was created to trick the tastebuds to think a dish is curry, since curry powder is used.

A dish should have right amount of 5 basic tastes - saltiness, spiciness, sweetness, bitterness and sourness. I have used salt for saltiness (obviously), honey and milk for sweetness, various spices for spiciness, fenugreek powder for bitterness and tomatoes and yogurt for sourness.

This curry is best for chapati and rice. It carries well so its a definite lunch box item.

Serves: 2

Preparation Time: 25 - 30 mins

Ingredients:

• 2 cups french beans cut to 2" pieces
• 1 Bell pepper any color cut into 1" pieces (I used yellow ones)
• 1 large Plum tomato cut into 1/2" pieces
• 1/2 tsp honey
• 2 tbsp milk
• 2 tbsp curd
• 1/2 tsp chili powder
• 1/2 tsp dry mango powder
• 1/8 tsp turmeric powder
• 1/4 tsp fenugreek powder
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
• 1 tsp cumin seeds
• 1 tbsp oil
• salt as needed

Method:

• Cook french beans with 2-3 tbsp water and some salt in a microwave oven for 3 mins.
• In a saucepan, add oil and let it heat. Once hot add cumin seeds and let it crackle.
• Add the cut bell peppers and fry for a few minutes.
• Add in tomatoes and the cooked french beans along with its water.
• Add honey and all the spices one by one  (turmeric, chili, dry mango, fenugreek, garam masala and coriander powders) and give a mix every time a spice is added.
• Stir the entire concoction until everything blends well.
• Add the milk and again stir for a while.
• Mix in the curds slowly making sure it does not curdle. Let this boil for at least 5 mins (the more you boil, the more taste seeps in).
• Finally add salt and check for taste.

Boiling French Bean Curry

Sabakki/Sabudana/Tapioca Pongal

Its a beautiful morning and I can, for the first time this year, hear birds chirping outside our balcony. Had a satisfied Friday yesterday. Spoke to my parents and in-laws on Skype and it was quiet exciting. My husband came home late and we had very light dinner.

Today both of us are ready for a good breakfast, so I made pongal. Pongal is traditional rice recipe having moong dal, symbolizing harvest season in India, made on the festival of Pongal. We actually go by festival called Ugadi and our version of pongal dish is called Huggi. Anyways, we have 2 types of pongal dishes. The sweet one and the savory one. This is the recipe for savory pongal. My dad loves pongal and can eat it everyday. My mother-in-law is a pongal expert.

I usually make pongal with rice, poha and oats. So this was totally new for me. Idea for this came from the sabudana khichdi which has a totally different taste and different ingredients.

Serves: 2

Preparation time: 20 mins + 5 hrs Soaking time.

Ingredients:

• 1 and 1/2 cups Tapioca/Sabudana/Sagoo
• 1/2 cup moong dal (split green gram)
• 1 tbsp ghee
• 1/2 tsp mustard seeds
• A pinch of hing (Asafetida)
• A pinch of turmeric
• 1/2 tsp grated ginger
• 1 tsp crushed cumin seeds
• 1/2 tsp crushed black pepper
• 2 green chilies
• 1-2 tbsp raw cashew nuts
• Salt as needed

Method:

• Soak the tapioca either the previous night or for 5 hours and drain all the starch washing it 3-4 times.
• Cook the moong dal in pressure cooker for 3 whistles with a pinch of turmeric, salt and few drops of oil.
• In a pan add ghee, let it heat.
• Once hot add mustard seeds and let it crackle.
• Now add hing and cashew nuts and fry till golden color.
• Add in chillies, pepper, cumin and grated ginger. and fry for a few seconds.
• Mix the moong dal to this and make sure to add water so that its not dry.
• Add in the soaked Tapioca and about 1-1.5 cups of water and close the lid for 5 mins to let it cook.
• After cooking, tapioca turns translucent, then add salt and check for taste and serve hot.

Maggie Noodle Stir Fry

As Indians, who haven't heard of Maggi, which is a substitute of popular american Ramen noodles. Though it was not often that we ate it in India, it became go-to food in US. It is so easy to prepare that my husband can cook it too. There are lots of varieties and the one which I like the most is Vegetable Atta noodles. It is made of whole wheat and is more nutritious than others.

So why I am writing some instant noodle recipe you ask, and I have a very valid answer. Its not the good old method of boiling water, add the tastemaker and then add for noodles and cook it for 2 mins and your done. Il teach you how to make it yummy, Chinese style.

In the ingredient list is things like Soy Sauce, Sriracha, Rice Wine Vinegar which should be used to get the authentic noodle taste. Though Soy Sauce is available everywhere in the world, I am not sure if you would get Sriracha and Rice Wine Vinegar. I think any hot sauce and any apple juice should do. Though I think hypermarkets should carry these two.

It takes way longer than regular Maggi cooking method, however it is way more tastier and gives a run for the money for any Chinese noodle that you eat at restaurants.

Serves: 2

Preparation time: 30 mins 

Ingredients:

• 2 Maggie noodle packets
• 3 cups water
• 3/4 cup shredded cabbage
• 1 big carrot cut length wise
• 1 bell pepper cut length wise
• 1 onion cut length wise
• 1 inch ginger cut length wise
• 2-3 chives ( or spring onion-green part only) chopped 
• 3 garlic pods crushed
• 2 green chilies finely chopped
• 2-3 tbsp soy sauce
• 1-2 tbsp rice wine vinegar
• 1-2 tbsp Sriracha sauce
• Salt as needed 
• 1/2 tsp black pepper powder
• 3-4 tbsp sesame oil (I used ground nut oil)

Method:

• Cook only Maggi (not with tastemaker) in water for 2 mins, drain using a strainer and run cold water through it (this is method called shocking) and keep it aside.
• In a wok, add oil. Once hot add the garlic and green chili.
• Add in onion and ginger and increase the heat to high. Fry for 2 mins.
• Add the cabbage, carrot and bell pepper and fry for 5 more mins.
• Now add in vinegar, soy sauce, Sriracha and the tastemaker and give a stir to the vegetables. 
• Add pepper and cooked noodles and mix it well with the veggies and sauces.
• To this add the spring onions and give it a stir to mix. 
• Now add salt and check the taste.

Marinara Elbow Pasta

So today was part 2 of my birthday gift,  I got dry fruits. Thank you again Maina and Amma. The lady at the lobby has started wondering how do I get packages every day :). It feels like Christmas in April.

After Indian, my favorite cuisine is Italian and then comes Mediterranean, Thai, Chinese, Mexican, Sri Lankan etc in that order. For vegetarians, one of the sources of protein is cheese. And in correct quantities, it is really healthy. Most of Italian foods use cheese. There are numerous cheese available in market. I have used Mozzarella, Cheddar, Parmesan, Swiss, Feta and Goat cheese. My favorite is Mozzarella of course since it can be added to anything and is low fat compared to others.

For this recipe I have used store bought Marinara sauce. It can be made at home - boil 3/4 cup of tomato sauce, 2 cups boiled and pureed tomatoes, 1 tsp dried parsley, 1 tsp dried oregano, 1 tsp salt, 1 tsp black pepper powder, 1/3 cup olive oil, 2 boiled and purred carrots and 1 onion boiled and pureed, in a big sauce pan for at least 30 mins and let it cool before using for pasta.

Serves: 2

Preparation Time: 20 mins

Ingredients:

• 1 cup any pasta ( I used whole wheat elbow pasta)
• 2 cups marinara sauce
• 1/4 tsp dried basil
• 1/4 tsp italian herb blend (optional)
• 1/4 tsp dried oregano
• 1 bell pepper sliced length wise (any color)
• 1 onion sliced length wise
• Salt as needed 
• 1/2 tsp black pepper powder
• 2 tbsp olive oil
• 2 tbsp grated cheddar cheese
• 2 tbsp powdered parmesan cheese

Method:

• Boil water in a big container and add pasta and cook it according to the instructions on the package. Different pastas take different time to cook.
• Drain the water and keep the pasta aside.
• In a pan, add oil and let it heat.
• Once hot add onions and fry till translucent.
• Then add the bell pepper and fry for 5 mins.
• Now add the marinara sauce and black pepper powder and cook for 5 mins. 
• To this add basil, italian herbs and oregano.
• Add cheddar and stir the sauce.
• Add the cooked pasta and add salt as needed.
• Switch off the stove, transfer the contents of pan to a serving bowl and decorate with parmesan on top. Enjoy hot.

Veggie Kebab

Thanks to my in-laws, first thing I saw today morning were chocolate and strawberry covered strawberries! Thank you for a very early birthday gift Maina and Amma, I simply love it. I think it is one of the best gift anyone can get, since it is fruit - obviously fruit is healthy, and chocolate - I mean who doesn't love chocolates. I feel they are better than traditional cakes for birthdays and are guilt free eats.

Back to the recipe. I love finger foods. Anything that is bit size and vegetarian, I am game for it! I make these kinds of recipes on Saturdays or Sundays when we have had nice and heavy lunch.

Kebabs were first conceptualized in Middle Eastern Countries and was eaten for breakfast with Pita and Naan breads. Though traditionally, kebab are roasted in fire pits, at home, we can roast it on pan or in an oven. There are numerous kebabs available all around the world.

Do you find yourself with left over bread that is going to expire very soon? Then this recipe is for you. I made it when I had few slices of leftover bread and it turned out to be our favorite. In case you don't have bread you can use more potatoes or use baked beans. In our house, my husband is a potato fan and I on the other hand, don't like it that much. You can fry it in oil and call it cutlets so it can work in both ways. I grated the boiled potatoes since it tends to be more even, you can use the good old mashing method as well.

It is best eaten hot on a cold or rainy day with or without traditional pita/naan.

Serves: 3-4

Preparation Time: For oven baking 1 hour, for stove top 30 mins

Ingredients:

• 2 large potatoes boiled, peeled and grated (I used Idaho)
• 2 large carrots grated finely (use the smallest hole of grater)
• 6-8 bread slices coarsely powdered in blender or food processor without water
• 1 small onion chopped finely
• 1 small green chili chopped
• 1-2 tbsp oil
• 1/4 tsp turmeric (optional)
• 1 tsp chaat masala
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder
• Salt as needed

Method:

• Mix all the above ingredients in a large bowl.
• Check for salt and add more if needed.
• Pinch a lemon sized ball from the mixture and make a fist and give a rough cylindrical shape to form kebabs. Continue this for the rest of the mixture.
• In a baking tray, place a sheet of parchment paper and place all the hand made raw kebabs and bake it for 1 hour at 350K or 175C, turning it every 15 mins . Make sure they have some space between them before baking.
• For stove top, take a non stick flat pan or grill and roast the raw kebab in batches turning them till golden brown. You can choose to add oil to the pan while roasting, if you need, since there is oil already in the mixture.
• Serve hot with ketchup or mint or coriander chutney.

Thondekayi (Tindora) Gojju - Ivy Gourd Curry

First of all, Happy Rama Navami to all. My day has just started, so I am yet to prepare anything for this festival today. It won't be much though - will make panaka (juice usually lemonade), kosambri (a salad which usually has either soaked moong dal or chana dal or both), majjige (buttermilk), huli avalakki (tamarind based poha recipe) and sajjige (cream of wheat pudding).

Coming to our recipe, I loved Ivy Gourd ever since I remember.  My mother cooks this on some days and its her recipe and is best eaten with rice or chapati. It can also be used to make sambar, stir fry or yogurt stew. This along with ladies finger were staple veggies for me. The whole plant has great benefits. Some are

1. Fruits of Ivy gourd are used to treat leprosy, fever, jaundice, asthma and bronchitis.
2. Fruits are used to remedy skin allergies.
3. Roots are used to treat arthritis, especially joint pains.
4. Paste of leaves are used to clam itchy skin.
5. The plant extracts are being used to treat diabetes.
6. They are antioxidants and immune system modulators
7. Fruits are natural laxatives - helps in motion regulation.
8. It has positive effects on eyes, heart, liver and kidneys.
9. The tonic of ivy gourd helps in detoxification and cleansing of blood.
10. It is anti-bacterial, anti-ulcer and a pain killer.

While cooking, be sure to use young ivy gourd, mature ones are not used. Mature ivy gourd usually have red color and are not crisp like the young ones. They form great summer salads and can be eaten raw. They are known as baby watermelon or gentleman's toes! They are available 6 months in a year and can be grown in your garden with less effort.

Serves: 4

Preparation Time: 30 mins

Ingredients:

• 1 pound or 1/2 Kg Ivy Gourd cut length wise to four parts
• 1/2 tsp tamarind paste
• 1 tbsp oil
• 1 tsp mustard seeds
• A pinch of hing (asafetida)
• salt as needed

Ingredients to grind:

• 2-3 tbsp coconut shredded
• 1/4th of onion
• 3-4 dry red chilies ( 1 used the one which is not so spicy called byadagi) roasted in little oil
• 1 tsp of urad dal (black gram) dry roasted
• 1 tsp of chana dal (split bengal gram) dry roasted
• 1 tsp coriander seeds roasted in little oil
• 1 tsp cumin seeds roasted in little oil
• 1/4 tsp fenugreek roasted in little oil

Method:

• Grind all the ingredients in to grind section with water to make it a course paste.
• In a pan, heat oil, once hot add mustard seeds.
• Once they crackle add hing and Ivy gourd.
• Add salt, tamarind paste and water to this and cover and cook for 12-15 mins on medium flame.
• Add the ground mixture to this and cook until the rawness of the masala goes and it combines with the vegetable.
• Check for salt and add more if needed, then switch off the stove.