Fruit & Veggie Salad.. with Sweet and Sour dressing

This is very light and fruity salad to perk up a summer meal. I have made this a couple of times now with different kinds of fruits .. this combination turned out to be the best. However , there is still no dearth of combination s if you are willing to be creative : apples, pears, strawberries , grapes,carrots, green onions... anyone ??


Ingredients
2 cups of pineapple chunks
1 cup peeled oranges
1 cup of cherry tomatoes
1/2 cup pitted black olives
1/2 cup pickled sweet peppers

For the dressing:
1 tbs of extra virgin olive oil
1 tbs of lemon juice ( or lime juice)
1/4 tsp of black pepper powder
1 tsp sugar
salt

How to go about

• In a bowl whisk together the ingredients for the dressing. Please note that the measurements are variable; you could omit the pepper or sugar, tone down the lemon part for a less tangy version... just play around till you get it right for your palette.
• Toss in the fruits and veggies and mix well
  

Sit back and enjoy your salad :)

Happy weekend everyone !!

Spinach Saute

Prep time :10 min
Cook time :15 min
Ready in :25 min

Makes : 4 servings

Ingredients

• 2 tbs of cooking oil
• 1 medium red onion, cut thinly lengthwise
• 12 oz spinach ( 1 small bag )
• 1-2 green chillies, slit lengthwise
• Salt to taste

You will also need

• A large pan
  

Procedure

• Wash and roughly chop the spinach
  
• Set the skillet in high heat, and add the oil
• When the oil is hot, add the onion slices and the slit green chillies and and wait for them to brown, turning slightly with a spatula
  
• Add the chopped up the spinach
  
• Add salt
  
• It will take about 10 min of high heat for the water content to dry up. Turn with a spatula till it starts getting slightly crisp.
• Remove from heat
  

Afterthoughts: I enjoyed this saute with some Rice and Yogurt today. I think it will also make a great side for Indian breads like Roti or make a nice sandwich with toasted-bread and some melted cheese.

Manga Chammanthi

Mango Chutney: A tangy chutney made of raw mangoes, coconut and mild spices.

It is almost Summer in India. By now the mango trees would be bearing fruits in full form.. At home they would be making all sorts of things with it... pickled mango, mango "achar", mango chutney, raw mango with fish curry,mango juice, ...and that slice from a juicy ripe mango! I would love to go on an on about how much I love mangoes,but I think it would be torturous ..to me and you (if you are a fellow mango-lover).

Here is a basic recipe for a much loved mango-chammanthi. Though Chammanthi translates to Chutney in English, I feel there is a difference in the consistencies; while chutney is more like a dip ( more water-content in it) chammanthi is more dry and holds shape after it is ground.My dad is a stickler for taste..there are somethings which he prefers to be made the conventional way, manga chammanthi is one of them. By conventional I mean the way it is made: stone ground. Though I have been true to the ingredients, since I don't have access to a grinding stone, I ground it in a mixie and hence got the mushier version.

Ingredients:

• 1/2 cup of raw mangoes cut to small pieces
  
• 1 cup of Grated coconut
  
• 2-3 pearl onions
• small piece of ginger
• 1 stalk of curry leaves
  
• 1 tsp kashmiri red chilly powder
• salt to taste
  

Procedure:

• Grind all the ingredients together
  

Cherry Tomato Snack

Spring is in the air! This year I want to try growing some tomatoes (..again!). The last couple of attempts went totally awry .. either lack of watering or too much of it, once there were bugs all over the vines and once i even blamed it on the pot ( it was retaining too much water)! On my last grocery trip, I got an issue of Martha Stewart Living in which there is an article "Tomatoes for all spaces".. so , I am all set now. I would like to tell myself that my black thumb is slowly turning green ; at-least the darkest shade of green :) So today I am off to buy some potting soil and some tomato-plants.. hoping to reap a bounty ( or in the least, a handful).
In the meantime , I would love to share with you this super-easy, healthy and beautiful salad/ snack that I had at one of the parties recently.

Ingredients:

• 1 pint Cherry tomatoes ( or any small variety of tomatoes)
• 2 tbs Sour cream
  
• 1 tbs Capers
  
• Salt to taste
  
• 1/8 tsp Crushed peppercorn or to taste
  

Procedure:

• Halve the tomatoes .
  
• In a small bowl mix the sour cream, capers, salt and crushed pepper
• Put a dollop of this mixture on to the tomato ( If you have a pastry bag and tips, you could even use that ..just make sure to use a wide-tip so that the capers can pass through.

Happy Snacking !

Ethakka Appam

Ethakka Appam : Plantain Fritters

Plantains are quotidian in Keralite cooking. We have found ways to incorporate them in pretty much all meals : Ripe plantains as a fruit or snack, Steamed ripe-plantains for breakfast, Plantain fritters as a snack,Plantains cooked in coconut milk for dessert , Plantain Pulisseri & Pachadi with rice and the list goes on.
Plantain fritters are much sought after snack for us. The ripe plantains are thinly sliced, dipped in a sweetened flour batter and then deep fried. Here is how to go about :

Prep time : 10 min
Cooking time : 20 min
Ready in : 30 min

Ingredients:

• 3-4 Ripe Plantains
  
• 1 cup of all-purpose flour or maida
• 1 cup of water ( or maybe 1/4 cup more if needed.. the plan is to get a batter loose enough to thinly coat the plantain slices)
• 1/4 cup of sugar
• 1/8 tsp of salt
  
• a pinch of powdered cardamom (optional)
• 1 cup of cooking oil ( or just enough for deep frying the plantain slices)

You will also need: A small shallow pan & a medium bowl

Procedure:

• Peel the plantains. Cut them across in two or three. Slit each piece into 1/2" thick slices.
• In the medium bowl combine the flour, water, sugar, salt & cardamom powder. Whisk into a smooth batter
• Set the pan in medium heat and once hot, add the oil and wait till it is hot enough*.
• Dip the plantain slices in the batter, so as to cover all sides evenly and carefully immerse in the oil (I use a fork to do this.. you can use any gadget that suits you so long as you don't burn yourself in the process).
• Repeat with more slices , making sure not to overcrowd the pan ( about 3-4 slices in one go)
• Turn them over once they turn golden brown on the sides. Fry till they are evenly golden brown on both sides.
• Carefully transfer them to a plate lined with paper-towels ( to absorb the extra grease).
• Serve hot as a snack with tea or coffee :)

Lifesaver : * The fritters wont be half as fun if they are not fried at the right temperature. Here is a simple test to check if the oil is hot enough. Put a small drop of the batter in the oil. If it sinks all the way in , the oil is not hot enough. If it just floats on the surface and turns burnt right away it is too hot. Around the right temperature, it would just sizzle and gradually turn a golden brown.

Garlic Rasam

Rasam: Tomato broth with Spices . It is a very common preparation in South India and each region has various versions of it . The basic ingredients are Tomato, Tamarind and some spices . Some prefer to have it as a Soup, where it has the broth like consistency and some like it with rice.

The last week has been bad for me ..It was raining all along and I have caught a cold. Thankfully the two men in the household are up and about and a creating as much of a mess they can with no one to police them. I had a good laugh when another mom from Blu's Class said to me the other day " I would rather my husband or my kid falls sick ..cos if I fall sick the house stops running and it is just chaos".So there I sat, looking almost like Rudolph, with a very red nose (from all the sneezing) and wondering what would help me do away with the sniffles ? The first thing that came to my mind was Rasam.

Before I get to the recipe , I should tell you a little bit about the person who taught me how to make this. I am blessed to have an amazing cook as a very good friend and next-door neighbor. She is my one-stop-rescue-point for convenient Vegetarian ( Tamizh style) cooking. Rasam is an indispensable item in her diet and, me being a constant visitor at her place, I get to savor it every now-and-then. Her garlic-rasam is a little thicker in consistency than the broth and is a great accompaniment with rice.

Prep time :10 min
Cooking time : 15 min
Makes : 4 servings

Ingredients :

• 2 large tomatoes , cut into small pieces
  
• 3 large cloves of garlic , peeled and crushed
  
• 1 tsp of tamarind ( mixed with some water )
  
• Salt to taste
  
• 1 1/2 tsp of Rasam Powder
• 2 cups water
  

For the Seasoning

• 1 tbs cooking oil
  
• 1 tsp black mustard seeds
  
• 1/4 tsp cumin seeds
  
• 1 pinch (1/8 tsp) of asafoetida
• 1 stalk of curry leaves
  

Procedure :

• In a medium pot cook together the tomato , garlic, salt & tamarind* with half cup of water. Keep Covered.
• Once the tomatoes are well cooked , using a heavy spoon , mash up tomatoes in the water.
• Add the rest ( 1 1/2 cups ) of water and let boil for couple of min.
  
• In a small skillet, heat oil .
• Add the mustard seeds . When the mustard seeds start popping , add the cumin seeds , asafoetida & curry leaves and remove from heat.
  
• Add to the tomato broth & mix well .
  

Lifesaver:
*Add the salt and tamarind only in small quantities at a time . Taste in between to see if they are enough. Adjust the quantity accordingly.

Related Recipes : Rasam Powder

Brussel Sprouts

I was reading back on my previous posts the other day and felt the compelling need to cook , and subsequently post, some healthy recipes . So,I was pretty resolute on my last shopping trip and decided to cook some Brussel Sprouts for dinner. Though I felt proud of myself picking up that bag of tiny cabbagey- looking-veggie , I had no idea what-so-ever what I was going to do with it. So I decided to do some groundwork before dishing it up .
As it turns out , the tiny cabbagey-looking-veggie is indeed a variety of cabbage. The prefix "Brussel" was given to it probably because it was cultivated initially in Brussels , now Belgium. They thrive in less than tropical temperatures and probably that's why we don't find them in the Indian market. They are very rich in antioxidants, folic acid and dietary fiber.
The easiest way to include these in you diet is to probably make a salad ; steaming it and then seasoning with salt & pepper. However, I was in a mood to eat some comfort food that day...and needless to say , to a Keralite comfort food has to include rice. That ruled out steamed-sprouts-delight and I was left with two options: a thoran* or a mezhukkupuratti**. Since it is a variety of cabbage and I love Cabbage thoran the final decision was Brussel Sprouts Thoran.
While cooking the sprouts the only thing to keep in mind is not to over-cook them; about 5 minutes of cooking should be enough. When overcooked it tends to be foul smelling due to the presence of an organic compound , which incidentally, is the same compound that lends it the high-nutrient quality. This is how I made the thoran :

Prep time :15 min
Cooking time :10 min
Ready in :25 min

Ingedients:

• 1 lb Brussel Sprouts
  
• 1/4 tsp turmeric pwd (optional)
• Salt to taste
  

• 2 tbs grated coconut ( fresh or frozen)
• 2-3 pearl onions
  
• 1 green chilly ( I used a Thai chilly)
• 1 stalk of curry leaves

• 1 dried red chilly
  
• 1/2 tsp black mustard seeds
  
• 1 tbs olive oil

You will also need:

• 1 medium skillet
  

Procedure:

• Wash the Sprouts and slit them in half, running the knife from top to bottom. Cut each half , lengthwise into thin pieces.
• Coarsely grind together the coconut, onions, green chilly and curry leaves.
  
• Set the skillet in medium heat. Add the oil and once it starts smoking add the mustard seeds.Wait for them to pop , and then add the red chilly .
  
• Toss in the Sprouts ; add the salt& turmeric powder; keep covered and let it cook in the steam for about 5 min.
• Remove the lid , add the ground coconut mixture and toss with a spatula. Keep covered for another minute .
  
• Remove the lid and check to see if the seasonings are right. Toss lightly with a spatula and remove from heat.

Note : The nutrition information provided below is for 1 serving.











*Thoran : From Keralite cuisine , a dry vegetable side dish with coconut .The vegetables are steamed/ cooked with salt, turmeric powder & chilly powder (optional) and then a coarsely ground mixture of coconut & pearl onions is added. Finally, seasoned with oil,mustard seeds , curry leaves & dry red chilly.
** Mezhukkupuratti: From Keralite cuisine , a dry vegetable side dish. The vegetables are steamed/ cooked in turmeric, red chilly pwd (optional) and salt and then pan fried with sparse oil.

Sweet Corn Soup with Vegatables

This is a recipe to chase away the winter-blues. One winter evening I was visiting my friend Ikki , when she enthusiastically offered me a bowl of Sweet-corn soup. That wasn’t exactly my idea of comfort-food till then, but I surprised myself, asking for more helpings! This recipe has ever-since been a winter-staple at our home and my best customer for Sweet Corn soup is Blu . You can never go wrong making this (and more importantly its healthy) ; you can take off couple of veggies from the list or add more … toss out the corn-starch and you get a clear soup,. (And if you are a non-vegetarian, add some shreds of cooked chicken and Voila! you have Sweet Corn ‘Chicken’ soup)

Prep time: 15 min
Cooking time: 30 min
Ready in: 45 min

Makes 4-6 servings

Ingredients:
• 2 cups vegetable broth (or chicken broth, if you want the non-vegetarian version)
• 3 cups water
• 1 cup carrot (~ 1 big carrot shredded or julienned )
• ½ cup celery ( ~ 2 stalks cut into small pieces )
• ½ cup spring onion (~ 1 bulb cut into small pieces )
• ½ cup red or white onion (~ ½ a medium onion cut into small pieces)
• 1 cup sweet corn ( fresh or canned )
• ½ tsp salt ( or to taste)
• 1 tbs corn starch ( mixed in 1 oz water )
• 1 egg ( optional)
• Crushed Pepper for garnish ( optional)

You will also need:
• A medium pot

Procedure :
• In the pot combine the stock and water. Set in medium heat and bring to a boil
• Add the vegetables and salt. Let it simmer for about 10 min ( till the vegetables are cooked )
• In case you are adding egg : Beat the egg in a small bowl and with pour it in a stream into the boiling soup**
• Stir in the corn starch
• Sprinkle the crushed pepper before serving (optional)

Suggested accompaniments: Toasted Garlic Rolls

Life saver:
** To avoid blobs of cooked egg in your soup ( like what you see in my picture ; I got a little clumsy this time) pour the beaten egg in a very slow & steady stream from above the pot .To get the best threads, keep stirring while you are pouring the eggs; at least for a minute. Stir in one direction only.

Note : The nutrition information provided below is for the Vegetarian version of this recipe, sans the egg.