Kadai Vegetables

INGREDIENTS:

Baby Carrots-5 nos cut into small pieces
Green bell pepper-1 small,cubed into small pieces
Mushroom-1/2 cup,cubed into small pieces
Cauliflower-1/2 cup
Green beans- 1/2 cup,cut into small pieces
Onion- 1/2 big
Onion-1 small,chopped into course pieces.
Green chillies-3 or 4 nos
Tomato paste-1 tbsp
Ginger garlic paste-1 tbsp
Sour cream-1/4 cup
Kasoori Methi-1 tsp
Turmeric powder,cumin seeds powder,chilli powder,fennel seeds powder,dry coriander seeds powder,Garam masala-According to taste

PROCEDURE:

1. Boil all the vegetables in water separately except green bell pepper and mushrooms.
2. Soak 1/2 the onion in the hot water to remove the strong raw smell.
3. Remove the onion from the hot water and chop into fine paste with green chillies in a chopper.
4. In a separate pan,add oil,add the onions,green peppers and mushroom and allow to cook.
5. Now add the onion/green chilli paste and allow cook well.
6. Add the tomato paste.
7. Add some yogurt,all masala powders and kasoori methi and mix well.
8. Now add the boiled vegetables and add some left over hot water.
9. Allow the water to evaporate and become a dry sabzi.Turn off stove.
10. Garnish with cilantro.Serve hot with chapathis/naan/rice.

Vaatli Daal (Channa Daal/ Bengal Gram Daal)

Ever since my diabetes screening scare, I have been paying close attention to the amount of carbs in my diet. Being a vegetarian, I end up eating more carbs that I should be eating while not getting enough protein. I also did some reading up on Glycemic index, glycemic load etc. Although I did not test positive for diabetes, I know I better watch out because it runs in the family.

One ingredient that seems to work very well for diabetics is channa daal/ bengal gram daal (http://www.mendosa.com/chanadal.html).

I used to wonder why people up north (India) eat missi roti (Roti made with wheat flour + channa flour) when they were trying to control their glucose levels. Now I know.


Since I am supposed to be eating a number of small snack through out the day, while still getting my dose of protein, some carbs etc, this recipe I got from Amrutha came to mind. It's a popular Maharashtrian dish mostly prepared on the last day of Ganapati. Its quick, very tasty, and surprisingly filling.

Here is the recipe.

- 1 cup of channa daal soaked overnight.
- 1 green chilli chopped(or more if you like it spicy)
- Juice of half a lemon
- Cilantro - 2 tbsp chopped
- Curry Leaves 5-10
- 1/2 tsp haldi
- 1 tsp mustard seeds
- 2 tsp oil
- 1 pinch asefoetida
- Salt to taste
- 2 tbsp grated fresh/frozen coconut

- Process the soaked channa daal in a chopper/ food processor into a coarse crumbly meal without using any water. blenders/grinders do a poor job. they end up making a paste out of some of the daal while leaving the rest un touched. I rely on my little onion chopper to do this.
- Heat oil in a pan, add asefoetida, mustard seeds, curry leaves, green chilli, saute for half a minute. Add the channa daal to the pan, add haldi and salt.
- Stir for a min. Add 1/4th cup of water, cover the pan, and let it cook over low heat for 15-20 mins. Check occasionally to see if the daal is cooked. Add more water if needed.
- Once the daal is cooked, garnish with cilantro and lemon juice.
Serve hot.

Kadhi Pakori Recipe

The first time I've had this in my life is at my dear friend's place here in Denver and I absolutely love it ever since. I was craving for the taste for a long time and finally decided to stop thinking about it too hard and just make it.

The taste resembles more kolambu but not quite.

Here goes the recipe.

KADHI

INGREDIENTS:

Yogurt-2 cups

Sour cream-1/2 cup

Buttermilk-1 cup

Besan/Chickpea Flour-1 cup

Red chilli powder-1 tbsp

Danya Powder-1 tbsp

Asafoetida powder-1/2 tsp

Salt-As needed

Turmeric Powder-1 tbsp or until the mixture turns yellow

TAMPERING:

Mustard seeds

Cumin seeds

Ginger-1/4 inch grated finely

Green chillies-1 finely chopped

Cilantro- For garnishing

Curry leaves-For garnishing

PROCEDURE:

1.Mix all the ingredients well to not form any lumps into a smooth paste until it reaches a buttermilk consistency.

2.Switch on the stove, tamper with the ingredients above and pour the kadhi mixture and stir now and then until its thick and no lumps are formed. Switch off stove.

PAKORI:

INGREDIENTS:

Besan Flour-2 cups

Onion-1/2 small finely chopped

Red chilli powder-1 tbsp

Danya Powder-1 tsp

Salt-As needed

PROCEDURE:

1.Mix into a very thick batter and pour into a pot of hot oil and fry till done.

2.Add in kadhi mixture and let it soak.

3.Eat hot with rice or rotis. Enjoy and lick away!!

Saag Mushroom

Ingredients:

Baby Spinach-1 bundle or 1 box

Onion-1/2 of a medium ,grated

Serrano Chilli-1 or 2

Ginger-1/2 inch

Garlic-2-4 pods

Button Mushroom-6 to 8 nos cut

Tomato puree-1 tbsp

Half and Half or whipping cream-3 tbsp optional

Sour cream-1 tbsp

Honey-1 tbsp

Turmeric powder, Chilli powder, Garam Masala,Coriander powder- 1 tsp

Cumin seeds-2 tsp

Procedure:

1.In a chopper, grate onion,green chillies, ginger and garlic.Meanwhile boil spinach and grind coarsely.

2.In a pan, add oil of your choice,cumin seeds and let splatter. Now add the grated mixture and then add mushrooms. Let it fry until done. Now add tomato puree,honey, all the spice powders, salt and mix well with sour cream and optional cream or half and half.

3. Add the spinach puree and let boil until the water evaporates.

4.Serve hot with chapathis or naan.

Options:

You can substitute Mushrooms with Boiled Potatoes for Saag Aloo or tofu for Saag Tofu or Chicken for Saag Chicken or even chickpeas for Saag Channa.