Sunday, October 31, 2010

Bread Upma (Bread Stuffing)

  • 2 tbsp oil
  • ½ tsp mustard seeds
  • 1 large onion, coarsely chopped
  • 4-6 fresh green chili, coarsely chopped
  • 1 tbsp chopped ginger
  • 4 medium potatoes, 1" cubes
  • ½ tsp turmeric powder
  • salt to taste
  • 6-8 cups of 1" cubed bread
  • herbs to taste
  1. Sprinkle bread with ¼ cup water and set aside.
  2. Heat oil in a pan, add mustard seeds and cover the pan.  When the seeds are done popping, add onions, chili, ginger, and stir until onions are lightly browned.
  3. Add potatoes, turmeric powder, ¼ cup water, salt, and stir well. Cook covered on medium heat until potatoes are well cooked.
  4. Add bread cubes and stir well.  Continue heating until all the water has evaporated.  Add herbs and stir well.
Serves 6

Proportion of bread and potato can be changed, to taste.  Also, potato can be replaced with your favourite vegetable.

Sunday, October 24, 2010

Halloween Pizza Cookie

Ingredients for cookie
  • 1 cup all purpose flour (maida)
  • ½ cup oats
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup butter, at room temperature
  • ½ cup brown sugar
  • 1 tbsp sugar
  • 1 egg at room temp
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips
  • Frosting as needed
  • Candy for decoration
  1. Preheat oven to 350 deg F.  Grease and flour a 13" pizza pan or layer pizza pan with parchment paper.
  2. Mix flour, oats, soda, salt, and set aside.
  3. In a large bowl beat butter, sugars, eggs, and vanilla with a wooden spoon.
  4. Add flour mixture and mix well.  Stir in chocolate chips. Shape dough into a ball.
  5. Transfer dough to the pizza pan, lightly flour your hand, and spread dough into a 11" circle.
  6. Bake for 15-18 minutes or until lightly golden brown. Remove gently and cool thoroughly.

Sunday, October 17, 2010

Mambhazha Pulissery (Mango-Coconut-Yogurt dish)

  • 3 large ripe mangoes, cut into 2" long pieces
  • ¼ tsp turmeric powder
  • 1-2 tsp chili powder
  • salt to taste
  • 1½ cup coconut (unsweetened), finely ground
  • 2 cups yogurt, whisked
  • 1 tbsp chana dal
  • ½ tsp urad dal
  • ¼ tsp cumin seeds (jeera)
  • ¼ tsp asafoetida (hing)
  • 6 dry red chili (cayenne pepper)
  • 1¼ tsp fenugreek seeds (methi)
  • 2-4 tsp oil
  • ¼ tsp black mustard seeds
  • 3 sprigs curry leaves, to taste
  1. Heat oil and fry chana dal, urad dal, cumin seeds, asafoetida, 4 red chili, 1 tsp fenugreek seeds, and 2 sprigs curry leaves on medium heat until lightly browned.  Fry each separately since frying time varies for each one. Grind to a fine powder and set aside.
  2. Cook mango in 3 cups water with turmeric powder, chili powder and salt. Add coconut and ground spice mix, heat to boil and simmer for 5 min.
  3. Add whisked yogurt, stir well and when mixture starts boiling, turn off heat.
  4. Heat oil in a sauce pan, add mustard seeds and cover the pan.  When the seeds are done popping, add ¼ tsp fenugreek seeds, red chili, stir for 15 sec. and pour into the mango dish.
  5. Garnish with curry leaves.
Serves 6-8

Replace ripe mangoes with 3 cups squash, cut into 2" long pieces. After squash gets cooked, add 1 cup mango pulp along with coconut and ground spice mix.

Spice mix can be prepared in advance and stored in the freezer for up to 6 months.

Sunday, October 10, 2010

Bindi (Okra) Masala

  • 1 large onion, coarsely chopped
  • 4 cups okra, 2" long and sliced in half
  • 1 tbsp oil
  • ½ tsp turmeric powder
  • ½ tsp chili powder
  • ½ tsp black pepper
  • 1 tsp garam masala
  • salt to taste
  1. Heat oil in a pan and fry onion
    until lightly browned.
  2. Add okra and the rest of the ingredients, stir well, and cook on medium heat until okra turns crisp.
Serves 4-6

Garam masala may be replaced by a mixture of cinnamon, cardamom, cloves, nutmeg, cumin, anise, fennel etc, depending on taste.

Sunday, October 3, 2010

Quick Curry with Chicken and/or Mixed Vegetables

  • 1 large onion, finely chopped
  • 3-4 cloves of garlic, chopped
  • 1 tbsp chopped ginger
  • 2 tbsp vegetable oil
  • 1 tsp turmeric powder
  • 1-2 tbsp chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tsp ground fennel seeds
  • 1-2 tbsp garam masala
  • salt to taste
  • 4 cups diced chicken or mixed vegetables (potatoes, cauliflower, beans, peas, carrots)
  • 1 cup yogurt, whisked or heavy cream or coconut milk  (optional)
  1. Heat oil in a stock pot or wok and fry onion at medium-high heat until well browned.  Add garlic and ginger and continue heating for 2 min.
  2. Add all spices and stir for 1 more minute.
  3. Add chicken and/or vegetables and stir for 2 minutes.  Add 2 cups water and salt, stir well, cover and cook on medium heat until chicken/vegetables are well cooked.
  4. Add yogurt, cream, or coconut milk, stir well, and turn off heat when the mixture comes to a boil.
Serves 4-6

Curry powder is a mixture of  coriander, cumin, turmeric, chili powder etc and may be used to replace some of the spices.  Also, garam masala may be replaced by a mixture of cinnamon, cardamom, cloves, nutmeg etc.