Swiss Chard & Beet Greens Kootu (stew)

Swiss Chard & Beet Greens Kootu (stew)

What has become of me? I seem unable to get the right moment to sit and blog – Heaven knows, with the veggie garden producing hearty veggies, I have been cooking up a storm. Something to be said for the lazy hazy crazy days of summer! Kids around, chillaxing when we are not hustle around the garden or doing other “summery” things, like keeping up late and trying to sleep in late – an impossibility with my rooster husband who wakes up the sun! So much so, the layers of lethargy that has built up is so high, it needs super will power to knock it down and get down to being productive in the blog world. My interest in cooking remains alive and steady. And, my experiments continue, especially with the homegrown veggies.  And it is with pride I present to you this super food in a most delectable stew or kootu Beet greens (which are red, lol) and the ever so colorful and beautiful swiss chard together make for an excellent combination. Couple those with coconut and spices and man, have you made yourself a healthy dish that is a perfect combination with either rice or chapatis. Here is my simple recipe Ingredients 2 cups of chopped swiss chard 1 cup of Beets greens chopped fine 1 beet chopped fine (I threw this in since I had it) 1bay leaf 1/2 tsp of black pepper 1 red chili to grind and 1 to saute 1/4 cup coconut powder/ or grated coconut 1/2 cup of cashew, hazelnut, & almond milk (optional) (available in TJ’s) 1 tsp of coconut /sesame oil)...
Brussel Sprouts and Peanut Stir Fry

Brussel Sprouts and Peanut Stir Fry

Sometimes, we can underestimate the quantity a certain vegetable can shrink to when steamed/cooked – Such shrinkage happened with the Brussel Sprouts that made the other day – Not enough to feed 2 adults and two perpetually hungry teens – So I did the next best thing – got creative and decided to boil some peanuts and bung it in. Could’ve well created the best combo ever with the baby cabbages. Enjoy this simple and simply delicious curry by itself or with some rasam or even chapatis. Ingredients Brussel Sprouts 1 cup of  raw peanuts boiled 1 tsp of sesame seeds 2 red chilies 2tsp of olive/sesame oil cheese optional Method Dice into 4 and steam brussel sprouts for about 10 minutesBoil peanuts simultaneouslyIn a frying pan, add the oil and splutter the sesame and red chiliesAdd the sprouts and the peanuts along with some saltSprinkle a tsp of water and keep closed and cook for a couple of minutesServe as is or as sideAs an Entree this could be served with freshly grated Cheddar  (extra Sharp) and /or Mozzarella melted or plain Enjoy the goodness of this curry with the greatest...
Potatoes in Peanut & Onion Gravy (Urulai Thiratal)

Potatoes in Peanut & Onion Gravy (Urulai Thiratal)

Let me start by saying this is was a runaway hit with my family. We are blog hopping for Avant Garde Cookies and I was delighted that my first hop in this category was to my blogger bestie, Priya Sreeram’s  blog, Bon Appetite – First thing that struck me as i keep flipping web pages is – How did I miss this? My sweet friend is so — because she is a dessert junkie! She has cakes, and brownies, and all kinds of delicious bakes and scattered in between are her savory/spicy dishes… I loved browsing and rereading some of her wonderfully written posts. I had made a peanut and onion chutney not too long ago which was a super hit too and I thought, hmm, the potato monsters I have in my son, hubby and daughters would love this.  But for adding a few of my favorite tastes, I stayed pretty true to my soul sister’s recipe and we enjoyed this to the last lick with chappatis- Thanks PS for enriching my repertoire with this fab dish. And to really confess, I am not big on potatoes at ll – clearly prefer sweet potatoes to the regular kinds and even I loved it Off to the recipe now Ingredients 8-10 medium sized red potatoes 1/2 can of diced tomatoes (or 1 big beef tomato) 1 huge red onion (or 2 medium sized ones) 1/2 cup of roasted peanuts (without husk) 2 red chilies 1tsp Chennai Curry Powder A pinch of turmeric A pinch of asafetida 2 tsp of olive or other oil Curry leaves, mustard seeds for tempering...
Baked Stuffed Zucchini

Baked Stuffed Zucchini

This wonderful dish is at once light, delicious and awfully simple to make. It can be light based on what you choose to stuff the zucchini with – If you are thinking mozzarella, cream cheese,  meat, or some other high calorie stuffing, think again – We had this dish at a local restaurant and even as we were eating it, I had resolved to make it. This falls under the gourmet category and certainly has the WOW factor when it comes to impressing your family, friends or a very special person in your life. So go ahead and give it a try – takes all of 30 minutes to make and the end result is most “appointing” – used as an antonym to disappointing Ingredients 2- 3 medium sized fresh Zucchinis 1/3 cup of greek yogurt (I recommend Fage) 3 tbps of mascarpone ( entirely optional) Can be substituted with more greek yogurt 1 tbsp of Miscuglio (a fine blend of italian herbs and spices) Tomato Sauce – We made ours with diced tomatoes, garlic and some red chilies and italian herbs 2/3 cup of grated sharp cheddar cheese for topping before baking Olive oil for brushing Bread crumbs for sprinkling Method Set oven to 400 On the slicer side of the grater, make long thin strips of the Zucchini Arrange on a baking pan and gently brush with olive oil and bake for about 10 minutes In the meanwhile, prepare your baking dish Add the tomato sauce to the bottom of the dish and keep In a bowl, mix the yogurt and the mascarpone together along with the...
Garden Veggie Burger

Garden Veggie Burger

I was not kidding when I wrote on FB that this dish is versatile and international in its appeal – it is called by different names depending on where  – One ma’s cutlet is another man’s patty and one man’s vadai is another’s falafel and patty to one is burger to yet another and so on – it can morph into the name you choose for it since all it is a luscious, delicious vegetable preparation that can be eaten by itself or with a bun/pita. The best part is it is loaded with  quinoa flakes thus making it a highly nutritious and protein enriched all in one burger.  So you can reasonable avoid all other carbs and eat it solely. This was an idea conceived literally 20-25 minutes before it became what it is in the pictures below – Opened the fridge door, saw a couple of zucchinis which were aging but still intact, and some fresh heads of broccoli – I knew exactly what I wanted to make and how. Finely grate the veggies in question – take a cup of besan or chick pea flour, 2 cups of quinoa flakes and 1 tbsp of freshly homemade sambar powder of spices of your choice – the only other thing I added was garlic flakes. NO WATER needed – The juice from the veggies is enough to mix into a thick batter Spray your pan, make lemon sized balls of veggie mix and pat down to flatten Broil for 15-18 minutes or Use your Kuzhi paniyaram dish to make them like Falafels. This is my protein rich recipe...