Mixed vegetable Khichdi

Khichdi in hindi means hotchpotch, which is like a stew with lot of ingredients cooked in one big pot. There are many variations to the Indian khichdi. Here is our take on this wholesome meal with rice, lentils and vegetables that is perfect for the whole family. Also this is a great choice for babies about 8 months and older because it's mushy and easy to digest. 

Prep Time: 20 mins
Ingredients:

Rice (basmati/sona masoori): 1 cup 
Moong Daal: 1/3 cup 
Mixed vegetables of your choice: 1/3 cup
( Carrot/Cauliflower/Peas )
Onions (chopped): 3 tablespoons
Ginger (chopped): 1 teaspoon
Garlic (chopped): 1 teaspoon
Jeera: 1 teaspoon
Turmeric powder: 1/2 teaspoon
Green chillies (optional): 1-2
Ghee: 2-3 tablespoons
Salt to taste
Water: 2 1/2 cups

Heat some oil/ghee in a pressure cooker. Add the jeera, ginger, garlic, onions and saute. Add turmeric, salt, chopped vegetables and saute again for 2-3 mins. Add the moong dal and rice and stir for another minute before adding the water. Adjust the salt. Pressure cook for 2 whistles. 

For babies you can over cook for about 3-4 whistles and mush it up with a spoon. Serve hot with ghee or even mix it up with yogurt.

Baked Salmon

Salmon is abundant here in the Pacific Northwest and is a highly popular fish. It is full of omega-3 fatty acids which is known to improve heart health. We have attempted to make it to suit our spicy Indian palates. Absolutely healthy and delicious this dish makes a great appetizer or a side.

Prep Time: 20 mins
Ingredients

Salmon fillets (cubed): 10 pieces
Chili Powder: 2 teaspoons
Turmeric Powder: 1 teaspoon
Coriander Powder: 2 teaspoons
Pepper: 1 teaspoon
Fenugreek powder: a pinch
Curry Leaves: handful
Olive oil: 3-4 tablesoons
Lemon juice: 1/2 lemon
Salt to taste

* You can use the fresh or frozen fillets. We used the frozen salmon fillets from costco.

* You could also use any fish curry masala which is one step easier to make the marinade.

* You can instead add 1 1/2 tablespoons of the fish masala, salt, pepper, olive oil, lemon juice and curry leaves.

* The oil in the marinade is key to getting a moist fish when baking else it will get very dry and rubbery. 

Mix all the dry powders. Add the olive oil and lemon juice. Tear in the curry leaves. Make a smooth paste and rub it all over the fish cubes. It's best if you can marinate for more than 24 hours. Pre heat the oven to 500 F.

Take an oven proof flat baking tray or a pizza plate. Cover it in aluminium foil. Spray some cooking oil or rub some oil before you put the fish else it might stick to the aluminium foil. Put the marinated fish cubes and bake for about 15 - 20 mins when it almost starts to brown, broil it on high for 2-3 mins and turn off the oven. It might take longer, keep a check on the fish while it bakes.

Serve hot. Squeeze some more lemon if you like.

Cabbage Spinach Fried Rice

This is a quick fix meal with a few basic ingredients we usually have in the fridge. Interestingly this combination of Spinach and Cabbage is really good and is a great way for kids to eat some greens and protein all in one meal.

Prep Time: 20 mins
Ingredients

Cabbage (sliced): 1/4 cup
Spinach (chopped): 1/4 cup
Basmati Rice (cooked): 1 1/2 cup
Onions (chopped): 1/4 cup 
Ginger (chopped): 1 tablespoon 
Garlic (chopped): 1 tablespoon
Green Chili (chopped): 2-3
Egg (optional): 1 scrambled
Salt and pepper to taste
Oil: 2 tablespoons

Heat oil in a wok or a deep heavy bottom dish. On medium to high flame add the chopped onions, ginger, garlic, green chilies and saute. Make sure you keep sauteing else it will burn. Add the cabbage and spinach and saute. Add salt and pepper to taste. Add the cooked rice and mix well. Scramble the egg in a different pan with some salt and pepper. Mix into the rice and serve hot.

Nachos

Superbowl is only a day away and this year the excitement has been crazy since our home team the Seattle Seahawks is playing. Go Hawks!!!

To make it more fun this super bowl party, we decided to try Nachos. Its like chips and dip all together in one big dish. What more do you need than Chips, cheese and some heat to watch the big game.

For those who want a non-veg appetizer you could give this super easy chicken wings recipe a try.

Prep Time: 20 mins
Ingredients

Tortilla Chips: 1 bag (we used little more than half )

Black Beans or Refried beans or chilli with beans: 1 can

Salsa (we used the hot chunky): 1/2 bottle

Sour Cream: 4-5 tablespoons

Guacamole: 4-5 tablespoons

Sliced black olives (canned or fresh): 4 tablespoons

Jalapenos (pickled): 3-4 tablespoons

Tostitos Salsa Con Queso / Cheesy sauce: 1/2 bottle or more 

(we used the store bought one for convenience sake)  

Mexican shredded cheese: 1/4  cup

Scallions/ Green onions (optional): 1 bunch chopped

*We used homemade Guacamole, for the recipe click here.

In a flat bottom oven safe dish spread a layer of tortilla chips. Sprinkle a layer of cheese on top of it. Meanwhile heat the beans for two minutes in the microwave. Preheat the oven for 375 F. Once the oven is ready bake for 5-7 minutes or until the cheese melts slightly. Spread the beans on top it. Add  the rest of the chips. Spread a layer of chunky salsa, olives, jalapenos. Drizzle the cheesy sauce and bake again for 5 mins. Take it out and add the guacamole and sour cream. Garnish with the scallions if you like.

Serve hot and we bet it will vanish off in minutes.

Guacamole

Guacamole is a great Mexican dip that is made of avocados. Avocado on its own is very plain tasting but jumps to life mixed with these spices. Serve them with tortilla chips and we bet you wont stop the munching.

Prep Time: 10 mins

Ingredients:

Avocado: 1

Onion (finely chopped): 2 tablespoons

Garlic (finely chopped): 1 pod

Green Chilies (chopped): 2

Lemon Juice: 1/2 lemon

Salt to taste

* The trick with good guacamole is getting a good avocado. You should press and check to see if its slightly ripe. Overripe ones when you open are more brown than green. The key is to find the flesh all green and soft.

Finely chop the onions, garlic and green chilies. We usually do it in the food chopper on one single run. Cut the avocado and deseed it. Scoop the flesh out and run it in the mixer just once to get it all smooth.

You could even mix it with a spoon and add it to the chopped onions, garlic and green chilies.  Finally add the salt and lemon juice to your taste. You could even add some chopped fresh cilantro leaves if you like.

The dip is ready to be served.

Khara Pongal and Sakkarai Pongal

Wishing all our dear readers abundance of  happiness and prosperity on this Pongal. Pongal is a harvest festival mainly celebrated by the people of Tamil Nadu.  It also coincides with MakaraShankaranthi  which is also the harvest festival for many other states. On this special day  they make the two versions of this rice and lentil dish, one sweet and one spicy  i.e,  Sharkara Pongal and Khara pongal.

    Ven Pongal/ Khara Pongal

Prep Time: 30 mins
Ingredients:

Sona Masuri Rice: 3/4 cup

Yellow Split Moong Dal: 1/4 cup

Jeera: 1 teaspoon

Black Peppercorn: 1 teaspoon

Ginger (grated): 1 teaspoon

Green Chili (chopped): 1

Turmeric Powder: 1/2 teaspoon

Ghee: 3-4 tablespoons

Curry Leaves: 2-3

Water 

Heat some ghee in a pressure cooker.  Add jeera, black peppercorns and the grated ginger and saute. Add the moong dal and saute for a minute. Add the rice. Put the turmeric powder and saute for 5 mins.  Add 3 cups of water.  Put salt to taste.  Stir and cover and cook for about 3-4 whistles.

Turn off the heat. Open and check to see if its all cooked and should look little mushy. If you think its still thick and lumpy. Boil some water and add it little by little while continuously stirring.  Heat little more ghee and fry some cashews and add on the top. Serve hot plain or along with some steaming sambhar.

                                                                  Sakkarai Pongal

Prep Time: 30 mins
Ingredients:

Sona Masuri Rice: 3/4 cup
Yellow Split Moong Dal: 1/4 cup
Jaggery: 1/2 cup or more 
Cashew nuts: 1 tablespoon'
Raisins: 1 tablespoon
Cardamom: 2 pods powdered
Ghee: 1/3 cup
Milk: 1/2 cup
Water : 3 cups

* You can fully cook it in low fat milk or do half - half ratio of milk and water.

Lightly toast the moong dal in a pressure cooker without any ghee. Add the rice. Pour the milk and water and pressure cook for 3 -4 whistles until fully soft and cooked. Melt jaggery with 2-3 tablespoons water until syrupy. Open the pressure cooker and add in the melted jaggery and stir well and let it thicken on low heat. Add the ghee and cardamom powder. Stir well. Turn off the heat. Fry some raisins and cashews in one tablespoon of ghee and garnish.  

Serve warm.

2014 Calendar

We are so delighted to share with our dear readers that our recipes and photos have been featured in the annual Malayalam calendar created and sponsored by Boney Mathew, a friend and a realtor who has been a favorite in the Malayalee community in Seattle. 

Thank you very much once again Boney Mathew. For detailed recipes please use the links below.

• Varutharacha Kozhi Curry / Kerala style Chicken Curry

• Uppillitta Naranga / Salted lemon pickle

• Kanji / Rice porridge

                                     

•  Nei Payasam - Thiruvonam Special

• Chettinad Style Prawn Fry

•   Caramel Cake

Uppillitta Naranga / Salted lemon pickle

Uppiliitta Naranga which literally means salted lemon is a very delicious pickle. It is simplicity at its best. Usually this is served with Kanji (Rice Porridge) or plain curd rice to awaken your dead taste buds either during nausea or just any flu. The longer it stays the better it tastes.

Prep Time: 10 mins
Ingredients

Lemon (chopped): 5 small - medium sized ones
Lemon juice: from 2 lemons
Green Chilies (slit): 2-3
Ginger ( chopped): 1 teaspoon
Garlic (chopped): 2 pods
Salt: 1 teaspoon or more according to taste and preference

Chop the lemons into small pieces.  Add the chopped ginger, green chilies and garlic. Add the salt and lemon juice. Mix everything really well and store it in a air tight container. Let it sit outside for 2 days. Keep it refrigerated at least one week before you use it. The lemon will become nice and soft, soaked in all the juice and spices. Like wine, older it gets better it tastes.

New Year's Special - Quinoa with stir fried veggies

Wishing all our dear readers a very happy, peaceful and prosperous New Year.

New resolutions are always talked about during New years. One of ours is to include more healthy choices in the diet. Quinoa is a high protein low gluten grain that is very popular these days. So here's our first recipe with this power packed grain.

Prep Time: 30 mins

Ingredients:

Quinoa: 1 cup

Water: 2 cups

Vinegar (optional): 1/2 teaspoon

Chilli garlic sauce: 1 teaspoon

Ginger (chopped): 1 teaspoon

Garlic: 1 teaspoon

Green chillies: 2

Onion: 1/4 cup

Mixed veggies of your choice: 1/2 cup

Salt and pepper  to taste

* We have used some chopped cabbage, carrots, broccoli, bell peppers, corn, edamame beans and  peas.

Boil the quinoa in water with a pinch of salt. Boil for about 15 mins until you can almost start to see little threads that looks like a sprout to the seed. You can do a taste check and see if  it  has become soft. If you have extra water, drain it off. Keep the cooked quinoa aside.

Heat oil in a deep wide-mouth pan or even a wok. On medium to high flame saute the onion, ginger, garlic and green chillies. Add the chopped veggies and stir fry continuously on high flame. This is done to retain its crispness. But make sure you dont get it all burnt. Add the vinegar, chilli garlic sauce and pepper. Toss in the drained quinoa and saute for another minute. Turn off the heat. 

Serve it hot. 

We have given a vegetarian low calorie version, however you could add some cooked chicken or scrambled egg to make it more interesting.

Once again we wish all our readers happy new year.

Caramel Cake

Wishing all our dear readers a Merry Christmas and Happy Holidays!

Christmas is a wonderful celebratory time of the year. It's also the time for baking goodies and eating delicious elaborate feasts or just spending some cozy time with the family. Here is a simple cake to brighten your holiday spirits. 

Prep Time: 40 mins

Ingredients

All purpose flour: 1 cup

Baking powder: 1 teaspoon

Butter: 1 stick

Eggs: 2

Sugar: 1 cup (1/2 cup for caramel + 1/2 cup beating)

Vanilla Essence: 1 teaspoon

*Making the caramel is the trickiest part. If you don't make it right it will crystallize very soon and this cake totally depends on the caramel. Of course the experienced cooks out there have no problems with that. 

Heat half cup of sugar with one teaspoon of water and let it melt until completely golden brown and bubbling. Microwave little water and add 2 teaspoons of water. It will bubble up, but stir continuously. Turn off the heat and keep aside.

Beat butter and the 1/2 cup sugar until smooth. Add one egg at a time and beat thoroughly until ivory in color. Add the vanilla essence. Sieve the flour and baking powder together a few times. Add the flour little by little and beat well. Pour in the caramel syrup slowly and beat the batter until all smooth. Sometimes, there is a chance the caramel will still crystallize looking like tit bits of caramel which is completely okay (Notice our picture of the cake batter).

Butter the dish and dust 1 teaspoon of flour so that the sides don't stick. Pour in the batter and bake at 350 F for 30 mins.

Take it out and cut the cake into slices.

Ari Pathiri

Pathiri is like a pancake or phulka made of rice flour. It's a very popular dish from the local north Malabar region in Kerala. The word pathiri traces its origin to the Arabic word "fateerah" meaning "pastry". It's so thin and soft that it melts in your mouth and usually served with side of a non veg curry.

Prep Time: 30 mins
Ingredients: 

Rice Powder (Very finely powder) *: 1 1/4 cups 
Water: 1 cup 
Salt: to taste 
Oil/ghee: 1/2 teaspoon (optional) 
Rice flour: to dust and roll 

*We usually use the Double horse or nirapara pathiri powder. 

Boil the water. Add salt and the rice flour and continuously stir. It will be little lumpy. Turn off the heat and cover it for about 10 mins. 

Knead it thoroughly in one single stretch with your hands into a smooth dough. Most important, don't add more water or more flour because that will change the texture of the pathiri. It will roll out into a big ball which is not sticky, that's when you know you have the right dough. Heat a pan/tava. Roll into small lemon size balls. Dust in little rice flour and flatten with a rolling pin. 

You can use a small round plate to cut out perfect circles. Put it on the tava and cook on medium heat. Keep rotating with a tissue and then flip and you will see that it rises just like a phulka. 

Eat them fresh and hot with your favorite curry. Some people prefer to soak the pathiri in warm light coconut milk while serving.

Varutharacha Kozhi Curry / Kerala style Chicken Curry

This is the most traditional way chicken curry is made in Kerala and we bet that every malayali who loves non veg  has eaten this once or more. The gravy has a base of  roasted coconut with some flavorful spices making it a terrific combination for rice, chappathi,  idiyappams or appams. 

Prep Time: 40 mins
Ingredients:

Chicken (chopped): 1 lbs 
Onions (Sliced): 1 big 
Shallots: 3-4
Tomatoes (chopped): 2 medium 
Potatoes (cubed): 2 medium
Ginger-Garlic paste: 1 1/2 teaspoons 
Green Chilies: 3-4 
Curry leaves: 1 sprig or more 
Grated Coconut: 1/3 cup 
Turmeric powder: 1 teaspoon 
Red chilli powder: 1 1/2 teaspoons 
Coriander powder: 2 teaspoons 

Garam Masala
*Dry roast on low flame and powder the following 
Fennel seeds: 1/2 teaspoon 
Cumin seeds: 1/2 teaspoon 
Cloves: 3-4 
Peppercorn: 1/2 teaspoon 
Cardamom: 1 pod 
Cinnamon Stick: 1

Dry roast the grated coconut and shallots on low-medium heat. When it starts to turn golden brown, add chilli powder, coriander powder and stir. Turn off the heat. Grind it all together. Add little warm water and make it into a smooth paste. In a deep dish, heat some oil and add the slit green chillies, curry leaves and sliced onions and saute. Add the ginger-garlic paste, turmeric powder and little bit of salt and mix it well. Add the chopped potatoes and tomatoes and saute. Add the cut chicken pieces and saute everything on medium heat. Add the ground garam masala. Cover and let it cook for 10-15 mins. When the chicken is almost cooked ,it becomes almost like  a gravy. Do not add any water at this time.  First add the ground coconut paste now .OnlyiIf you think its too thick, you can add warm-hot water and let it all come to a good boil. Adjust the salt and spice levels according to your taste.Serve hot.

Mini Cheese Cups

Mini cheese cups are a super easy appetizer you can get absolutely creative to suit your taste buds. We have shared one of the most basic and simple still so yummy that it will vanish off in a jiffy.

Prep Time: 20 mins
Ingredients

*Mini Phyllo shells: 1 box (contains 15 shells)
Sour cream: 2 tablespoons
Cream cheese (preferably flavored): 2 tablespoons
Mozzarella cheese (shredded): 4 tablespoons
Onions (chopped): 1/4 cup
Corn kernels: 2 tablespoons
Chopped spinach: 2 tablespoons
Garlic (chopped): 1 pod
Salt and pepper to taste
*Jalapenos (chopped): 1 teaspoon

* Athens brand Mini phyllo shells are most commonly available and can be found in the frozen dessert section in the  regular American groceries.

* This is a basic recipe for the filling. You can vary it with ingredients of your choice and things available in your pantry. Get creative. Sometimes we like to add the sun-dried tomatoes to this mixture. You could even add some chicken/mushroom/bell peppers to the spinach and corn. 

* Fresh/canned/pickled Jalapenos or just plain green chillies could be used . 

*Note that the cream cheese is already salted, so keep a check on the salt.

In a pan, heat little oil. Saute the onion and garlic with little salt and pepper. If you have the sun dried tomatoes, add it at this stage. Add jalapenos, spinach and saute till the spinach gets soft and cooked. Add the corn kernels and then turn off the gas. In another bowl using a spoon mix the cream cheese and sour cream. Once the veggie mix has cooled off slightly, add it to the cream cheese mix. Finally add the mozzarella and mix well.

Preheat the oven at 350 F. while the oven is getting preheated, place the thawed empty shells in a muffin tray. This is to just slightly toast the shells. When the oven is ready, fill the shells with the mixture and bake for another 10 mins or more until the cheese melts fully.

Serve hot.

Aloo Methi

Aloo methi is a great combination of potatoes and fenugreek leaves stir fried with the Indian masala. Methi which are fresh fenugreek leaves is supposedly known to have anti diabetic effects along with increasing metabolism. Though they are slightly bitter on their own they taste good in this combo.

Prep Time: 20 mins

Ingredients

Potato (cubed): 3  medium 
Methi Leaves: 1 bunch 
Onion (chopped): 1/2 a big onion
Ginger (chopped): 1 teaspoon
Green Chili (chopped): 2
Chili Powder: 1 teaspoon
Turmeric Powder: 1/2 teaspoon
Coriander powder: 1 1/2 teaspoon
Jeera: 1 teaspoon
Kasoori Methi (crushed): 1 teaspoon
Chaat masala (optional): 1/2 teaspoon
Salt to taste

Heat oil in a deep pan. Add jeera, ginger, green chillies and onions and saute until they get a little translucent. Add salt and turmeric.  Add the methi leaves and saute for 2 mins. Now add the cubed potatoes. Cover for 10 mins until the potatoes are cooked. Add the chilli powder, coriander powder and saute well. Add the crushed kasuri methi and chat masala. Mix everything well on low heat. Adjust the salt. 

Aloo methi is ready to be served with hot phulkas. Note if you have leftovers of this sabzi/dish, mash them up a little more and stuff between your chapatti dough and make paranthas.

Baklava

Baklava is known to have turkish roots and is developed on their tradition of layered breads. Its a rich sweet pastry made of phyllo/filo sheets filled with assorted nuts and sweetened with honey or sugar syrup. 

This recipe is shared by a dear friend who inspired us to make some of these desserts we thought could never be homemade. So go and get these ingredients and you'll be surprised how easily this mouthwatering pastry can be made in your own little kitchen.

Prep Time : 1 hr + soaking time
Ingredients

Phyllo pastry sheets: 1 box
Butter (melted):  1 cup

Filling
Nuts (chopped): 2 1/2 cups in total
* You can use different combination of your favorite nuts (Walnuts/Pistachios/Hazelnuts /Almonds)

We used the below

Walnuts (chopped): 1 cup
Pistachios (shelled & chopped): 1 cup
Almonds (though not common, we used it in our mix): 1/2 cup
Ground clove (based on taste): 1 - 1 1/2 teaspoon
Ground cinnamon (based on taste): 1-2 teaspoons
Cardamom pods (ground): 2
Powdered sugar :1/4 cup or less 

Syrup
Water: 1 cup
Sugar: 1 cup 
Honey: 1/2 cup 
Cinnamon stick: 1

* 1 phyllo box contains 2 rolls. These sheets are enough to make about 30 pieces in a 9 x 13 inches baking dish.

Boil the syrup ingredients on low heat until thick and syrupy. Turn off the gas and let it cool.

Chop the nuts together in the food processor. Add the powdered cinnamon, clove, cardamom and sugar until mixed well.  Do a taste check. It should just be slightly sweet. Set aside.  

Grease a 9 x 13 in baking dish with butter.

Phyllo dough sheets can be tough to work with. Be gentle while you peel them as it tears off easily.

Layer each phyllo dough sheet and brush with melted butter. Do not saturate, only lightly brush. If you overdo the butter, the baklava might get soggy. Continue the process till you have used 1/3rd of the total sheets.  Layer half the nut mix. Continue layering the sheets.  At 2/3rd of the sheets, layer the second half of the nut mix, but set aside a small portion for decorating the top. Finish layering with the remaining sheets. 

Cut the sheets diagonally to make diamond shapes with a sharp knife before you bake. Else it will become too crispy and will crumble when you cut after baking. Do not put the nuts to garnish until the baking is done else the nuts on top will get burnt.

Bake at 350 F degrees until the baklava is golden brown. Take it out and garnish with the remaining nuts. Let it cool and then pour the sugar-honey syrup all over. Let it sit for at least 4 hours so that the syrup soaks in completely. 

Enjoy!