Vathal Kozhambu, Vathal kolambu ~ dried veggie fritter tamarind gravy recipe

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Vathal Kozhambu, Vathal kolambu ~ dried veggie fritter tamarind gravy recipe
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Pitter patter....pitter patter.....pitter patter...rain was picking up speed. I was looking out the window in my room. A thatha (grandpa) was trying to cross the road amidst the chaotic pot holes with an umbrella over his head. He stopped for a moment realizing that it was about to pour again, quickly turned around and headed back into the house. I was tracking the rain for a while and then got lost in a rain of my own memories. A little bit about myself. I am from Chennai, south India. The weather is generally hot and humid. And rain sometimes is such a relief. It feels slightly colder in the mornings during the rainy season and probably the only times I seek the warmth of a sweater. I was studying 12th grade and in my parents house. I had skipped biology and taken up computer science in hopes of doing an engineering degree. So needless to say my mind was anxious how my life was going to turn out. Rain always reminds me of the wonderful aromatic tamarind based vathal kolambu my mom used to make. She pairs it with parupu kootu (veggie lentil gravy) and beans poriyal. It is also one of the classic favorites of our family. The garlic pepper combination has a undeniably pleasurable kick to it. Let me tell you this - any gravy you simmer until the oil separates out is divine. So back to my story, "Suhan", called my mom. I jerked back from my memory train. "Its time for lunch", she added. I realized I had been studying all morning, or rather faking it.  So I headed outside my room and then it hit me. Oh common lighten up, its not a bad hit, its a good one. It was the smell of the tamarind Vathal kolambu drifting from the kitchen. I closed my eyes for a second to completely be in the moment. When I opened them, I saw my brother and dad grouping around the table. I joined them. This recipe is from my mom and for my mom. She rocks!!!

Mom - I miss you so much!!!

Recipe follows:
Servings: 4-6 people, Time- Prep : 30 mins, cooking: 30-45 mins
cast :
  Hero(s)                 : Garlic(1 cup), Pepper(1/4 cup)
                                  1/2 cup garlic for grinding and 1/2 cup for sautéing
  Heroine                : Vathal (dried vegetable fritter) (eggplant vathal,                    
                                  tindora vathal, mango vathal - 2 tbsp. each)                         
  Mother Character : Tamarind (1 TT ball sized round) simply put, she makes         
                                  everything happen)
  Side characters     : Methi seeds (1 tsp), Jeera seeds(1 tsp), mustard seeds(1 tsp),
                                 coriander powder(1 tbsp), gingely oil (sesame oil - 3 tbsp), curry
                                 powder (1 tsp), curry leaves (3-4 sprigs)
       
Method:
  1. Soak tamarind about an hour before you start your cooking.
  2. Grind garlic and black pepper into a fine paste adding some water.
  3. Extract tamarind pulp and filter for impurities.
  4. To the extracted pulp, add coriander powder, curry powder,    
      salt. Mix well and set aside.
 5. In a sauce pan, on medium heat, add oil. Add mustard seeds and let them crackle.
 6. Add jeera, curry leaves, sauté for 5 seconds.
 7. Add all the dried vegetable fritters and fry until oil is absorbed.
 8. Add garlic pods and sauté for about 20 seconds.
 9. Add the garlic pepper paste and give a swirl, about 2 seconds.
 10. To this, add the tamarind mix and let it come to a boil.
 11. Reduce heat and simmer until you see the oil separate on the top. About 20~ 30
     minutes. Taste and adjust salt. Vathal Kolambu is ready.
 
Serving suggestions : Serve with steaming white rice and lentil gravy. Delicious as a side for idli, dosa.

Healing properties :
 Garlic  : Antiviral, antimicrobial, anti bacterial, anti-gas
 Pepper : maintains body temperature, breaks down mucus
 Curry
   powder: Anti-inflammatory, antioxidant
 tamarind : mild laxative, aids digestion, reduces fever, sore throat relief

Tidbit: This preparation is given to new mothers to aid gas relief and healing

Variations:
  1. Feel free to add any combination of dried vegetable fritters. There are many   
      like eggplant, pumpkin, bitter melon (karela), sundakkai(turkey berry). My mom  
      makes most of this at home.
  2. Tamarind bought from local stores near my home in India seem to taste a lot   
      better.
  3. You can also use a combination of black pepper, red chilly powder 50-50 ratio.


And yes, my life turned out just fine!

~ Suhanya Kumarasamy
   Food blogger
   Please visit http://emotionallyintelligentcooking.blogspot.com/ for more recipes.
 

Celery Onion Tomato masala curry(dry) ~ Celery recipe

Celery Onion Tomato masala curry ~ Celery recipe
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Recently I bought a bunch of celery stalks for my chicken noodle soup. With only two stalks used, I was looking for a recipe to cook celery Indian style. I was amazed at how many hits came up. Well, after going through a few, I decided to do my style and here is the recipe for it.


Ingredients:
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Celery - 5 stalks , cut into chunks
Onion - 1 medium sized, chopped finely
Tomato - 2 small size, chopped finely
Mustard seeds - 1/2 teaspoon
Jeera(cumin) - 1/2 teaspoon
Urad Dal - 1 teaspoon
Curry Powder (Turmeric) - 1 teaspoon
Red Chilly powder - 2 teaspoon


Method:
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1. Let mustard seeds crackle, add cumin, urad dal and fry for about 30 seconds.
2. Add chopped onion, sauté until onion is translucent.
3. Add chopped tomato, curry powder and sauté for about 3~4 minutes, until tomatoes are mushy.
4. Add celery, salt to taste, red chilly powder sauté for few minutes till the celery is mixed well with the onion tomato masala.
5. Closed lid and cook in medium flame for about 5~8 minutes. You don't want your celery overcooked.
6. Garnish with cilantro.

Interesting fact: Celery seeds are related to the ajwain seeds we know. Ajwain seeds are wild celery grown in India. Celery seed tea, or ajwain tea seems to help with joint pain and muscle aches. More information in this article
http://healingwatersclinic.com/blog/celery-seed-vs-ajwain-seed-for-pain-relief-of-arthritis/

 

Coconut walnut tomato chutney ~ chutney recipe

Coconut walnut tomato chutney ~ chutney recipe
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Hello folks,

If you are always looking for easy chutney recipes like me, here is one. We all know nuts in general should be a staple part of healthy diet. I love to snack on nuts, however my husband and kids don't. I tried plain, roasted them with different oils, salt , chilly flakes etc. to make them appetizing. Nothing worked, so I had to resort to tricking them. Here is what I tried and it worked for me. I stock up on 2 to 3 types of nuts at a time. This month is walnut, almond and peanuts(WAP month). All three of them are amazing in chutneys. Each have their own flavor and nuttiness. I found that adding garlic to nut enhances their flavor. Every time I make chutney, I add one of the types of nuts, alternating them and viola nuts are a staple part of our diet.  

Here is to all the nut people like me - http://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/nuts/art-20046635

Coconut - 1/2 cup grated
walnuts  - 1/2 cup
tomato - 1 medium size
garlic pod - 1
lemon juice - 2 teaspoon
red chilly dried - 2-3 numbers
curry leaves - few
mustard seeds - 1 teaspoon
salt to taste

Servings  - 2-3 people

Method
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1. Take all the ingredients except mustard seeds and curry leaves. Blend into a smooth paste with water to what ever consistency you want.
2. Crackle mustard seeds in oil, add curry leaves and switch off flame.
3. Garnish chutney with mustard seeds. Yum!!!!!!!!!!!!! Idli here I come....

May you be a nut person!!!!


 

Apple ginger chutney ~ Chutney recipe series

Apple ginger chutney ~ Chutney recipe series
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My daughter wanted to try green apples or so she declared one day after school. So with much enthusiasm we bought granny smith apples and proudly presented it to my daughter. Well, after several bites she made a silly face that signaled me she had suddenly lost interest in the granny smith. Her observation - its sour. Alas! what do I do with the rest of them at home. Almost instantaneously the thought of apple chutney formed in my head. I know that apple chutney was a classic with pork. That version of apple chutney is made with brown sugar, raisins, lemon juice or orange juice. I decided to do a Desi take on it. Here is the recipe from that experiment...

Ingredients
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Granny Smith Apple - 1 medium size (about 2 cups when cut into chunks)
Red onion - 1 medium size about (about 1 cup when cut into chunks)
Ginger - 2 tablespoons, cut in chunks
Green chilly - 4 numbers
garlic - 3 pods, sliced
Split Dalia (optional) - 2 tablespoons
Fresh Sage - 5-6 leaves
Asafetida - 1/8 teaspoon

Method
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1. Sauté in this order - Garlic and ginger first ~ 1 minute.
2. Add onions and green chillies ~ 3 minutes

3. Add apple pieces and sauté for about 5 minutes or until apple wilts.

5. Add split Dalia, sage leaves and a splash of asafetida. Turn the heat off. Close and let it cool.

5. Blend it. Season with south Indian style tadka (Crackle mustard seeds, urad dal and curry leaves).

 

சி க ப் பு கு டைமிளகாய் கீன்வா

 சி க ப் பு  கு டைமிளகாய்  கீன்வா
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தேவையான  பொருட்கள் 
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கீன்வா  - 1 கப்
சிகப்பு  குடைமிளகாய் - 1.5 கப், சிறிதாக நறுக்கியது
வெங்காய தாள்   - 1/2 கப் நறுக்கியது
பூண்டு  - 2 பற்கள் , பொடியாக நறுக்கியது
தைம்  - 2 டேபிள்ஸ்பூன்
பார்ஸ்லி   - 2 டேபிள்ஸ்பூன்
வரமிளகாய்  தூள், உப்பு  - 1/2 - 1 டீஸ்பூன் , சுவைக்கு ஏற்ப
மஞ்சள்  தூள்   - 1/4 டீஸ்பூன்

செய்முறை
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1. கீன்வாவை  2 கப்  தண்ணீரி ல்  கலந்து ஒரு மூடி போட்ட பாத்திரத்தில் 20 நிமிடத்திற்கு  வேகவைக்கவும் .  கீன்வா குழைந்துவிடாமல்  இருக்க, ஒரு தட்டில் கொட்டி உலர்த்தவும்.
2. ஒரு வாணலியில் வெங்காயதாள் மற்றும் பூண்டையும்  சேர்த்து  வதக்கவும் ~ 3 நிமிடம்.
3. சிகப்பு குடை மிளகாய் சேர்த்து வதக்கவும் ~ 4 நிமிடம்.
4. பின்பு உப்பு, மிளகாய் தூள், மஞ்சள் தூள், தைம் சேர்த்து வதக்கவும் ~ 3 நிமிடம்.
5. சுவை பார்த்து , உப்பு, காரம்  சரிசெய்யவும்.
8. அடுப்பை அணைத்துவிட்டு, கீன்வா மற்றும் பார்ஸ்லி சேர்த்து கிளரவும் .
9. சுவையும் ஆரோக்கியமும்  சேர்ந்த  கீன்வா தயார்.


சுவையான தகவல் - முன்னாள்   அமெரிக்க  குடியரசுத்   தலைவர் திரு .பில் கிளிண்டன் 2004ம்  ஆண்டில்  இதய நோயால்  பாதிக்க ப்பட்டார். அதன் பின் , தன்  உணவு பழக்கத்தை முற்றிலும் மாற்றி விட்டார். அவர் செய்த மாறுதல் தான் என்ன? மாமிசம், பால், முட்டை முற்றிலும் கைவிட்டார். பச்சை காய்கறிகளும், பழங்களையும் சேர்த்து அவர் சில தானியங்களையும் உட்கொள்கிறார். அதில் மிக முக்கியமாக சேர்த்துகொள்ளும் தானியம் கீன்வா தான். இதனால் 30 பவுண்ட் இடை குறைந்து மெலிந்து போனார். தனது புத்துணர்ச்சி கூடயுள்ளதாக ஒரு செய்தியை நான் AARP பத்திரிகையில் படித்த ஞாபகம்.

http://emotionallyintelligentcooking.blogspot.com/



 

Oven Roasted Zucchini Desi style ~ Green squash roast recipe

Oven Roasted Zucchini Desi style ~ Green squash roast recipe
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Simple roasted zucchini and peas mix done desi style. Change the spices and herbs and get lovely different versions.

Ingredients
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Zucchini - 3 medium size, cut into chunks
Peas - 1/2 cup, cooked
Red chilly powder - 1 teaspoon
Fennel powder - 1 teaspoon
Jeera (cumin) powder - 1 teaspoon
Turmeric(curry) powder - 1/4 teaspoon
Salt - to taste
Cilantro - 1/4 finely chopped
Olive oil - 2 tablespoon


Method
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1. Make the marinade. Mix olive oil, red chilly powder, jeera powder, curry powder, fennel powder, salt. Taste and adjust seasonings.

 2. Pour marinade onto zucchini, peas and cilantro mix. Mix well. Close the bowl tightly and do your favorite dance, voila mixing done!

3.Spread even on a cookie sheet. Bake in the over for 30-45 minutes at 350 degrees.
Delicious zucchini ready.

 

 

Turkey bell pepper patties - Green Capsicum and turkey recipe
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If you are looking to please everyone at home especially little ones, here is a healthy snack, entrée, easy lunch box all in one. Patties are my favorite because they are easy, healthy and versatile food that I often cook in batches. The original recipe was from food network's Giada De Laurentis turkey meatballs. I added my twist to it with the green bell peppers and left out some of the ingredients that are not healthy. I love the flavor and color of peppers and they are full of antioxidants. I am always looking to introduce veggies into dishes that my children already love. Delish........ Here is the link.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-turkey-meatballs-recipe.html


Quick overview of health benefits. First of all I don't deep fry it, grill (indoor or outdoor) or bake it. Second of all, its a combination of protein, lean meat (lesser fat), veggies, cheese and awesome flavors. Pair it with yogurt and some fresh fruits and its a meal by itself. You can turn them into mini meatball appetizers - prick them with toothpicks and set a bowl of ketchup. Or pair them with some fresh cooked spaghetti and tomato sauce for dinner. If you opt to make patties, add tomato, lettuce, onions, fried mushrooms and cheese and turn into a burger.

For an Indian version, I add loads of cilantro instead of parsley, red chilly powder (paprika or cayenne pepper ) instead of black pepper, some cumin. Make a coconut based gravy and let the meatballs hang in them...Yum...

Ingredients
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Ground Turkey - 1 lb (85-93% lean)
Green bell pepper - 1 small to medium size, chopped finely
onion - 1 small, finely chopped
Parmesan cheese - 1/4 cup parmesan (dry)
garlic - 2 pods, minced
Italian parsley - 1/4 cup, chopped finely
Olive oil - 1 tbsp
Turmeric powder - 1/4 tsp
Salt, ground pepper to taste

Method
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1. Chop onions, parsley, garlic using a food processor or by hand.

2. In a large bowl mix all ingredients except turkey, taste for salt and pepper. Adjust to taste. Salt and pepper should be slightly elevated to be absorbed by turkey.
3. Add turkey and mix well. If moisture present, add bread crumbs.

Cook
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 1. Patties - Divide turkey mix into 6 to 8 balls, flatten out with palm and grill it, I use a indoor electric grill.

2. Meatballs - With your right hand, make medium size balls and line them up on a cookie sheet greased with oil. About 25 balls. Bake for 20-25 mins on 350 degrees.

Serve with ketchup or other yogurt based dip. Finger and lip smacking goodness...

 

Red Capsicum and carrot Chutney ~ Bell Pepper recipe
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My kids are more open to chutneys than sambhar. So I have to come with different vegetable chutneys and here is one of them. Red Bell pepper and carrot chutney.

Ingredients
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Red Bell Pepper - 1 medium size, cut into chunks
Carrot - 1 medium size, cut into chunks
Onion - 1 medium, cut into chunks
Tomato - 1 medium, cut into chunks
Garlic - 1 pod
Ginger - 1 small piece
Red Chillies - 2 or 3 according to taste, spice level

For Tadka -
1 tsp mustard seeds
1 tsp jeera seeds
1 tsp ulundhu
Hing or asafeotida - few splashes
few curry leaves

For Garnish - 1 tsp chopped cilantro

Method
1. Heat oil in a pan, do the tadka and set aside.

2. Pour some more oil in the same pan, and when ready add the red chillies, garlic, ginger one by one and saute for a few seconds. Add the onions and saute for a few minutes. Add the bell pepper, carrot and saute for nearly 5 minutes or until the onion is translucent and bell peppers/carrots are wilted.

4. Add the tomatoes at this point, lower the flame, cover and cook for 5 minutes or at least or until the tomatoes are nicely cooked. Turn off the flame, let it cool and grind to paste.

5. Mix with the tadka and garnish with cilantro. Goes very well with idli, dosa. I also use this as a spread for my bread.

My Experiments with Quinoa ~ Protein rich recipe

Bell pepper Quinoa
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    We all want to be healthy, wealthy and wise. Don't know about being wealthy, but here is a way to be healthy - A quinoa dish. With just a few ingredients and short time, this fragrant dish is ready. Here is a summary of the major health benefits of Quinoa from forbes.
http://www.forbes.com/sites/juliewilcox/2012/06/26/7-benefits-of-quinoa-the-supergrain-of-the-future/

Most important health benefits of quinoa is that all essential proteins are available in the right amount needed for us, similar to eggs. I have read many articles, blogs suggesting quinoa is same as the grain thinai(foxtail millet). Well, I am not sure about that as quinoa is not a crop grown in India, but to me it really does not matter. Why? The nutritional profile of both thinai and quinoa seem to be similar. My grandmother used to make pongal, kanji etc with thinai. Some how that got lost from my mother's generation. So it makes me happy to be picking it up.

Ingredients
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Quinoa - 1 cup uncooked.
Red /orange bell pepper - 1.5 cups finely chopped
scallions - 1/2 cup thinly sliced
garlic - 2 pods
thyme - 1 sprig
Italian flat leaf parsley - chopped , 2 tsp
salt and red chilli powder(paprika) to taste
Curry powder - 1/4 tsp

Method
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1. Combine two cups water and one cup quinoa in a sauce pan, close lid, boil for 20 minutes. Reduce flame after 10 minutes. Fluff with fork when ready.

2. In a saute pan, saute scallions,garlic, thyme, bell pepper. The south Indian twist on this would be to add curry (manjal) powder at this stage. Add salt, red chilly powder to taste. Saute until bell pepper is 3/4 done.

3.Add and mix quinoa. Allow a couple of minutes for the quinoa and bell pepper to marry each other's flavors.

4.Switch off flame, mix with parsley. Pull out the thyme sprig and serve hot.
 

 

Orange Capsicum chutney ~ Bell Pepper recipe

Orange Capsicum Chutney ~ Bell Pepper recipe
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Our family loves this chutney, even my two year old and I am proud mommy when she said "yummy", after tasting it. The most popular south Indian chutney - coconut chutney, while it is a timeless classic we do want a fancy chutney once in a while , don't we? Well, this is my take on it.

Ingredients
--------------
Orange Bell Pepper - 1 medium size, cut into chunks
Onion - 1 medium, cut into chunks
Tomato - 1 medium, cut into chunks
Garlic - 1 pod
Ginger - 1 small piece
Tamarind - 1 small round
Red Chillies - 2 or 3 according to taste, spice level

For Tadka -
1 tsp mustard seeds
1 tsp geera
1 tsp ulundhu
Hing or asafeotida - few splashes
few curry leaves

For Garnish - 1 tsp chopped cilantro

Method
1. Heat oil in a pan, do the tadka and set aside.

2. Pour some more oil in the same pan, and when ready first saute the tamarind.( tamarind in hot oil gives a very distinct flavor to the chutney).

3. Once you see that the tamarind is seared, add the red chillies, garlic, ginger one by one and saute for a few seconds. Add the onions and saute for a few minutes. Add the bell pepper and saute for nearly 5 minutes or until the onion is translucent and bell peppers are wilted.

4. Add the tomatoes at this point, lower the flame, cover and cook for 5 minutes or atleast or until the tomatoes are nicely cooked. Turn off the flame, let it cool and grind to paste.

5. Mix with the tadka and garnish with cilantro. Goes very well with idli, dosa.

6. I use this for rice and as well as a spread for my sandwich.

Tip - When only tomatoes are used i.e, no tamarind, goes better with chapathi.