Edamame - Millet Khichdi

I picked 'easy dinner ideas' as my theme for this week's marathon which required the dish to be a meal by itself or can be served as a main course. This healthy and tasty khichadi happens to be a one pot meal, prepared with millet, spinach and edamame and one that can be cooked at the last minute. It is quite a simple and easy preparation as all you do is dump everything into a cooker / pot and cook them. I cooked the khichadi directly in a small sized pressure cooker but of course it can be cooked in any sturdy pot on stove top, under 30 minutes. 

Edamame pronounced 'eh-dah-maa-may' is the Japanese term for the young soybeans that are harvested before they get ripened. They are available both in pods / shelled forms, fresh or frozen. They are great to snack on or tossing them in a stir fry or salad. I have used frozen ones here and added them along with spinach and potato to boost the nutrition factor of this khichdi. I used the yellow colored millet commonly available in US stores and threw in a handful of Basmati rice as well. Substitute any long grain / Basmati rice or a combination of rice and millets or any other quick cooking grain in place of millets. This edamame and millet khichdi is a quick, wholesome and nutritious meal that can be prepared under 30 minutes.  

Ingredients:
2 tbsp. ghee and/or oil
1 tsp. cumin seeds
2 cloves
2 cardamom pods
1 inch piece cinnamon
1 bay leaf
2 green chilies or according to spiciness preferred
1/2 inch piece ginger, grated and crushed
1 big onion, sliced
1 big tomato
1 potato, chopped
1/2 cup edamame (I used about a cup of edamame and that quantity seemed more.)
2 cups chopped spinach
A pinch of asafoetida
1 tsp. garam masala (optional but recommended.)
1/8 tsp. ground turmeric
Salt to taste
1/2 cup millets
1/4 cup yellow moong dal
2 cups + extra water

Directions:
* Wash millets and moong dal, drain and keep aside.
* Heat ghee / oil directly in a pressure cooker and add cumin seeds, cloves, cardamom, cinnamon and bay leaf. Toast for few seconds until you start to smell fragrance of the spices.
* Add the chopped green chillies and ginger and saute for few seconds. Next add onion and saute until golden brown. After onions are done, add tomatoes and cook until they soften.
* Next add potatoes, spinach, edamame, turmeric, salt (I used about 2 tsp.), garam masala, millets, moong dal and about 2 cups of water.
* Close the lid, put the valve on and pressure cook for 3 whistles. 
* When the valve pressure is gone, remove the lid and check the consistency. Do the taste testing to check the seasonings. If needed, add salt / chili powder. If the khichdi appears too thick, add a cup of water (or as needed). Simmer for few minutes until it starts to bubble, stirring in between to avoid the khichdi sticking to the bottom of the cooker. 

Check out the Blogging Marathon page to find what other marathoners are cooking.

Comments

Khichdi Muthia

Muthia are popular dumplings from the Gujarat region that are enjoyed both as a snack and as an addition to side dishes such as  undhiyu. The word 'muthia' is a reference to the way the snack is made, where the dough is shaped into oval dumplings, molding the dough in one's fist. The dough is also fashioned into cylindrical rolls, which are then steamed and sliced. They can either eaten as it is or pan fried with a tempering of mustard seeds and white sesame seeds using a little oil which leave the outer side of muthias slightly brown and crispy. These healthy bites make a fine accompaniment to your evening tea / coffee or can be eaten as a light meal too. They go well with a spicy or sweet chutney.

Muthia fall under 'healthy' recipe category since little or no oil is used to make them. There are variations in the muthia recipe, depending upon the vegetables and the flour base used. Today's version is a recipe that uses any left over khichdi which makes it a perfect recycle recipe. Extra khichdi from the lunch is transformed into a enjoyable, guilt free evening snack. I had used some left over pongal for these crispy, delicious muthia. Khichdi which is not too  watery is preferable or the quantity of the flours need to be adjusted accordingly to form a firm dough. 

Below are the links for some of the muthias I have posted.

Doodhi muthia / Lauki muthia

Methi muthia

Methi muthia (Baked version)

Ingredients for muthia:
1.5 cup khichdi
1.5 cup chick pea flour / besan
3/4 cup semolina / sooji
1/4 cup wheat flour / atta
Salt to taste
1 tsp. cumin seeds
1 tsp. chili powder
1/8 tsp. turmeric powder
2 pinches of asafoetida powder
1 cup chopped spinach (I used frozen spinach after thawing.)
1 tsp. lemon juice
1/4 tsp. baking soda
2 tsp. oil
Ingredients for tempering:
2 - 3 tbsp. oil
1/2 tsp. mustard seeds
1 tsp. sesame seeds

1 sprig of curry leaves
Ingredients to garnish:
Minced cilantro 

 Directions:
* Add all the ingredients mentioned under 'muthia' to a bowl.

* Knead the mixture to a firm dough. If the mixture appears loose, add extra flour. 

* Add water to a steamer or a cooker base and let it come to a boil.  

* Grease a steamer tray or a high rimmed plate. Grease your palms and divide the mixture to 2 or 3 equal portions. Shape each portion into a cylindrical roll of one diameter. Place them on the greased steamer plate / plate. 

* Or they can be shaped into small, oval dumplings with a fist. 

* Close the lid and if using cooker base, don't use the whistle for the lid. Steam them until a tooth pick inserted at the center comes out clean, about 20 - 22 minutes. Below are the steamed muthia in log and dumpling forms.

 

*  Let them cool a bit and then transfer them onto a cutting board and cut into about 1/2 inch thick slices.

* Heat oil in a pan on medium heat. Add mustard seeds and sesame seeds. If you prefer, add one or two sliced green chilis as well. When mustard seeds start to splutter, add curry leaves and muthia pieces. (I add the tadka later if sautéing the muthia pieces to golden brown.)

* One can just toss them for a couple of minutes and turn off the stove. Or the muthia can be sautéed until they turn slightly brown and crisp on the edges, by flipping them gently. Turn off the stove and garnish with cilantro if preferred. 

* Serve them hot with chutney or ketchup. 

Comments

Uttarakhand Thaali ~ Palak ka Kaapa

Today, my regional thaali comes from Uttarakhand, a state in the northern parts of India. The region formerly called Uttaranchal is fairly a new state considering that it was carved out from the state of Uttar Pradesh in 2000. 'Uttarakhand' which literally means northern land has been inhibited since prehistoric times. Situated at the foot of the Himalayas, the land is home to some of the most sacred and ancient Hindu temples and pilgrimage sites including Badrinath, Kedarnath, Yamunothri and Gangothri which are collectively called the chota char daam. It is therefore referred to as the 'Devbhoomi' meaning land of gods.

Uttarakhand is divided into two regions, Garhwal and Kumaon, which in fact were two different kingdoms before the British empire. The recipes can also be classified into two because of the regional diversity, Garhwali recipes and Kumaoni recipes. The cuisine of the state is largely affected by the surroundings and climate of the region and the food here needs to be extremely nutritious to suit the high energy requirements due to the cold, hilly terrain. I read somewhere that the cuisine can be considered organic by default where locally grown herbs and ingredients are used in the cooking which impart a freshness to the dishes.

Kumaoni raita (Recipe here.)

Lentils, grains and vegetables play a prominent part in the cooking though there is non vegetarian food as well in the region though they do not tend to be elaborate preparations. The home cooked meals are usually nutritious, filling and flavorful in spite of using minimal spices and simple ingredients. I happened to notice in  a video that meals are also supplemented by the foraged ingredients in the hills such as stinging nettle (which by the way stings and causes itchiness / pain when touched with bare hands that don't go away quickly), fiddlehead ferns, wild figs, a local variety spinach and so on. Outside Uttarakhand, the dried leaves of fiddlehead ferns are hydrrated and used as a stuffing to momos and greens in omelettes.

Buckwheat (kuttu), finger millet (mandua), barnyard millet (jhangora), unpolished red rice are traditional crops. Gehat ke parathe (flatbreads with horse gram filling), mandua ki roti (ragi / finger millet rotis), lesu are some of the commonly made breads in the region. Dals are made with the easily digestible kind of pulses like pigeon peas, masoor, moong in Summers. Heavier ones like black gram, bhatt, (the local black soybean), horse gram (gehat), kidney beans are preferred in Winters for their warming properties. They are used to make dishes which are unique to the region like phanu, chainsoo, bhatwani, etc. Vegetables are used to make subzis, raitas and chutneys. Aloo jhol, aloo ke gutke, kafuli, kandali saag (the one prepared with stinging nettle), kaapa are some of the common preparations. Mustard oil / ghee is the medium of cooking. Ghee is heavily used to combat the freezing temperatures.

What makes the cuisine distinctive is the use of indigenous spices and herbs though ginger, garlic, asafoetida, chillies are used in cooking. Jakhya is an important ingredient used in tempering. This spice which looks like mustard seed is grown in the hilly areas is believed to aid in digestion and used instead of mustard seeds and cumin seeds. Jamboo, a locally grown herb is one more important ingredient. Aloo ke gutke is prepared with a simple tempering of jakhya and jamboo. Interestingly bhang / hemp seeds are used to make chutney and other dishes. Bal mithai, singhori, arsa, roat, gulgule are some of the popular sweets.

My menu is below. I had made this thaali during our winter and most of the dishes here are suitable for the season. Bhatt ki dal which is normally prepared with locally available black soy beans is a winter dish and gehat or the horse gram is used in winters as well. I have made parathas and pakode with it. Palak ka kaapa is a winter dish and I am guessing that sesame seeds chutney is also one. Aloo techauni, where the potatoes are not cut but bashed to use in the recipe is a common vegetable preparation in the state. Jhangore ki kheer / barnyard millet kheer is one of the popular sweet dishes in the region and I included it in the thaali. In fact I cook a payasam / kheer on Fridays for neivedyam and most of my regional thaalis were made on that day and so I ended up making kheers for most of my regional thaalis. 😀  

Accompaniments:
Salted cucumber slices
Til ke chutney - Sesame and cilantro chutney
Kumaoni Raita - Yogurt sauce, lightly spiced 

Rice and Bread:
Gehath ke parathe - Flat breads stuffed with a spicy horse gram filling
Plain rice

Side Dishes
Aloo techauni - A potato based side dish
Palak ka kappa - A spinach preparation
Bhatt ki dal - Mashed soy bean dal (The dish is made with local black soy bean but I used the regular ones.)

Snack and Sweet:
Kulith dal ke Pakode - Horse gram fritters
Jhangore ki kheer - Millet kheer

I am posting the recipe for palak ka kaapa which I found here, cooked by a pahadi woman. Kaapa is a simple spinach gravy that is served with rice. I like the basic gravies made with greens and that's why I chose it to be a part of my thaali. However it is a commonly prepared dish in Kumaon region during winters. This is a no onion-garlic recipe and is a fine example of the simple pahadi cooking. The consistency of the final dish should be like a dal / gravy recipe that is pourable with a ladle but I had cooked it thicker. 

Ingredients:
2 tsp. rice
2 tbsp. mustard oil or oil of your choice
1/8 tsp. fenugreek seeds / methi seeds
2 dried red chilies or to tatste
4 cups chopped spinach
1 tsp. coriander powder
Salt to taste
2 pinches of turmeric powder

Directions:
* Soak 2 tsp. rice in water for an hour.
* Heat oil to a smoking point if using mustard oil or else just heat the oil. Add fenugreek seeds and red chilies. Immediately add the chopped spinach, coriander powder, salt, and turmeric. Cover and cook until it is half done.
* Meanwhile grind the rice to a paste adding a little water if needed. Add this ground paste and about 1/2 cup water (or more) to the spinach and cook until the spinach appears completely cooked and the rice paste is not any more. (The original recipe mentions to cook for 30 minutes which is not needed if using gas / electric stoves.)

Comments

Saag Aloo / Aloo Palak ~ Potatoes in Spinach Gravy

 (This was originally posted on 6/30/2007.)

Saag Aloo / Aloo Palak is a tasty curry of chunky, diced potatoes in spinach gravy. This nutritious and vegetarian preparation is a Punjab specialty. This spicy and flavorful blend of creamy spinach and potato goes well with Indian rotis / tortillas. I have chosen to use whole potatoes in the dish instead of using diced ones. Also, frozen spinach can be used instead of fresh ones. The preparation is quite a simple one, though the ingredients list is longer.

Ingredients: (6 servings) 
2 tbsp. oil
1 tsp. cumin seeds
1 tsp. grated ginger / ginger paste
1/2 tsp. garlic paste (I didn't use any.)
2 pinches of asafoetida
12 small sized white potatoes / baby potatoes - 12
1 cup chopped cooked spinach 
1 cup chopped onion 
1 cup chopped tomato
1/8 tsp. ground turmeric
1 tsp. coriander powder
1/2 tsp. cumin powder 
1/2 tsp. chili powder or to taste
Salt to taste


Directions:
* Peel the potatoes and cook them in a pressure cooker with sufficient water for one whistle. If not using a cooker, cook them in water until they are fork tender. Keep them aside. Do not throw away the water used to cook the potatoes.
* Heat oil in a pan and add cumin seeds.When cumin seeds start to turn brown, add grated ginger and garlic if using. Saute for few seconds and add asafoetida and turmeric. 
* Add onion next, lower the heat setting and fry the onions till they turn brown. Then add tomatoes and cook until they are mushy. Add chili powder, cumin and coriander powders to the pan and fry for a minute.

* Puree the cooked spinach using water that was used to boil potatoes.

* Add the spinach puree, cooked potatoes and the required amount of salt to the onion - tomato mixture. Add some water if needed. Let the mixture simmer on low flame for about five minutes. Turn off the stove.
* Serve with rotis / pooris / tortillas.


Comments

Potato - Spinach Curry Sandwich

I am quite in a relaxed mood after the biryani / pulao / khichdi themed month long blogging marathon. I am back onto the weekly BM series and this month marks a special milestone for the blogging marathon group as it hits the '100' mark.  Kudos to Srivalli, the group creator and coordinator who has managed to sustain the interest and enthusiasm of the group, for eight long years now. I am going with the theme of 'stuffed dishes' for this week and the first one in the series is going to be a spicy and yummy sandwich using an Indian inspired potato and spinach curry. One can easily modify the recipe to suit their preferences. The curry can be made ahead the previous night so that one would end up with a fuss-free, filling and tasty breakfast in the morning rush hours with little work. The curry also goes well with rotis / pooris / rice or even can be used as a paratha stuffing. I had made more curry than needed for the sandwiches.

Ingredients: (Yields about 2.5 cups of curry)
2 cups cooked and mashed potato *
1 tbsp. oil
1 tsp. mustard seeds
1 tsp. cumin seeds
A pinch of asafoetida
1 big onion, chopped fine (about a cup)
1/8 tsp. turmeric powder
Salt to taste
1 tomato, diced (about 2/3 cup)
1 cup, chopped and tightly packed spinach
1 tsp. garam masala
Red chili powder to taste
Bread slices as needed
* I used about 3 medium sized potatoes.

Directions:
* Peel, dice and cook potatoes in water until fork tender and place them in a colander. The water used to cook potatoes can be saved for other things if preferred. Mash the potatoes roughly and keep aside.
* Meanwhile, heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to sizzle and splutter, add asafoetida, onion, turmeric and salt. Saute until onion turns golden brown.
* Next add tomato and spinach. Cook until tomato is mushy. If the mixture is getting stuck to the bottom of the pan, scrape and add a  tbsp. or two of water if needed. (One can use the potato water from step 1).
* Add garam masala, chili powder and saute for about 20 to 30 seconds. Then add the mashed potatoes and stir well. Taste and adjust the seasonings if needed. Cook for a couple of minutes on low to medium flame and turn off the stove.
* Use the curry as filling and prepare the sandwich in a sandwich maker. Or toast the bread slices in a bread toaster. (One can apply butter and toast them on a pan if preferred. ) Spread as much curry as preferred on a toasted bread slice and cover it with another toasted slice.




Comments

Sooji - Poha Cheela / Savory Semolina - Flattened Rice Pancakes

All devices with internet access in my home are usually filled with bookmarks, loads of them. Thanks to my craziness for collecting recipes and reading books, as my family points out. I usually bookmark recipes with an honest intent to attempt them sometime in the near future but it seldom happens. This recipe for instance has been on my 'to try' list for quite sometime now (maybe years) that I couldn't trace it back to the original blog from which I jotted this recipe down. 

I made some changes to the recipe when I tried them for our lunch yesterday with least expectations. I thought it was going to be another dosa variety but to my surprise, my husband was all praises for it and wanted to see these cheelas being made frequently. My husband exactly doesn't fall in the spinach loving category and I had second thoughts after adding it to the batter. I had earlier left out cabbage from the recipe keeping him in mind and started to wonder if I should have left spinach as well. It turns out that one cannot taste it if these pancakes are cooked really well on both sides. Finely chopped onions and green chillies would be a nice addition if preferring spicier version.The original author of this recipe have meant these cheelas as a kid friendly snack and so, she seems to have left them out. 

I found fine variety semolina is well suited here though it is optional. One can go with regular semolina/rava. Either thick or thin variety poha can be used. The thick variety poha available in south India needs more soaking than the one I get in USA. The batter can be used immediately to make cheela or can be prepared ahead and refrigerated for 2 to 3 days. Skip yogurt and use water instead if looking for a vegan version. Serve these cheelas or chillas with spicy accompaniments like chutney and sambhar to make it a wholesome and tasty meal.

Ingredients: (Yield 12)
1/2 cup flattened rice flakes / poha
3/4 cup semolina (Preferably fine variety.)
1/2 cup yogurt 
1/4 cup grated carrot
1/4 cup finely chopped fresh spinach / chopped frozen spinach
Salt to taste
Oil / Ghee to make cheela

Directions:
* Rinse poha once with water and drain. Soak it in yogurt for about 5 minutes or until it softens. (I was busy with something else and by the time I took care of it, the poha had absorbed all the yogurt and was dry.)
* Add poha-yogurt mixture, semolina, salt and enough water to a blender and grind until the poha is ground fine. The batter should be of pouring consistency like pancakes and not too thinner. 
I had to add about 2 cups of water since my poha had absorbed all the yogurt. Buttermilk can be substituted for water.
(Or poha and yogurt can be ground smoothly first and then semolina, salt and water can be added to the blender and pulsed enough just to mix.)
* Add spinach and carrot to the batter and mix well. If using frozen spinach, thaw it before using.

* Heat a non stick tawa / flat pan / griddle and when it is hot enough, pour a ladle / 1/4 cup of batter at the center and spread it as much as possible. No need to make it thinner. Pour a few drops of oil around the edges, Cook until the bottom side browns and flip it. Cook until the bottom side is cooked. Transfer the cooked cheela onto a plate and repeat the steps of making cheela.
* Serve hot with chutney and sambhar.

Comments

Vegetarian West African Peanut Stew / Soup

This comforting bowl of creamy and spicy soup comes from the western region of Africa and is said to have originated in Mali. Though the traditional version is chicken based, there are a lot of  versions online omitting chicken making it a great choice for vegetarians. Though unexpected, the unconventional medley of peanut butter, chard and yam somehow surprisingly work well together here. The spices lend an additional flavor layer on top of this, making this an enjoyable soup.

Usually my husband ends up adding a bit of this sauce and that to soups whenever I make them. However he wasn't complaining this time and ended up having it as his lunch and dinner. The consistency of this soup is more like a thicker stew version and is usually served over white rice. I added more liquid and made it thinner since I was planning to serve it as a soup. However it had reached a very thicker consistency while cooling.

Ingredients: (Yield 3 generous servings)
1 tbsp. oil
1 small onion, peeled & finely chopped
1 tsp. grated ginger + 1 finely minced garlic clove or 1 tbsp. ginger - garlic paste
2 tomatoes, chopped or 1 small can of tomatoes
1 sweet potato, peeled and cubed
1 cup of chard / kale /spinach leaves, chopped
3 cups of vegetable stock / water
1 tbsp. tomato paste
1/4 cup peanut butter 
Salt to taste
Freshly ground black pepper 
Cayenne to taste
Toasted peanuts to garnish

Directions:
* Roughly chop the peanuts with a knife or pulse them in a food processor.
* Heat oil in a soup pan and add onion, ginger, garlic and sweet potatoes. Saute the vegetables over medium heat until they slightly soften.
* Next add the broth, tomatoes, tomato paste, cayenne, salt and black pepper. Stir to combine and bring the mixture to a simmering boil.
* Keep cooking on medium heat until sweet potatoes are almost done. Add peanut butter and the greens being used. Add more liquid if needed to reach the desired consistency. Please note that the mixture thickens while cooling. Continue to simmer for another 8 to 10 minutes.
* Taste and adjust the seasonings if needed.
* Serve over white rice, topped with toasted peanuts.



This goes to blogging marathon #93 with the theme of recipes from countries that start with the same alphabet, "Pick one alphabet - 3 countries". My choice of alphabet this week is 'M' and today's post is from Mali. Check out the page here to read what other marathoners are cooking.

Comments

A - Z Rice Dishes ~ S for Spinach Layered Biryani

 Most of my pulao / biryani recipes ended up being a part of this week's posts, though I didn't plan it that way. And so, here is one more flavorful vegetarian biryani from my kitchen using healthy greens and vegetables. The vegetables used can be changed according to one's tastes and convenience.

Ingredients: 
3/4 cup Basmati rice 
2 small onions
Oil as needed
1 tbsp. ghee 
1 tsp. shahjeera / cumin seeds
4 cloves
3 cardamom pods
2 one inch cinnamon sticks
2 small bay leaves
1 tsp. ginger - garlic paste
1 tsp. green chillie paste / minced chillies
1/4 cup cilantro and mint leaves

2 cups finely chopped spinach leaves

1 tomato, chopped into cubes

1 carrot , peeled and cubed

1/4 cup fresh / frozen peas

1 cup peeled and cubed potatoes1/4 tsp. turmeric powder
Salt to taste
1/4 cup yogurt
1 tbsp. ghee


Method: 
* Rinse and soak the Basmati rice in water for about 10 minutes. Cook rice adding enough salt, 1&1/4 cups water and a tsp. of oil, until it is almost done. (I pressure cooked the rice for 2 whistles.)
* Slice the onions lengthwise, thinly and fry them in oil until they turn light brown. Transfer them onto a plate using a slotted spoon and add potatoes to the same oil and fry them until golden brown. (I shallow fried both onion and potatoes.) 
* Meanwhile, choose a pan / small cooker that is deep enough to cook the biryani in layers. Heat 2 tsp. oil in the pan and add shah jeera / cumin seeds, cloves, cardamom, cinnamon and bay leaf. Fry until the cumin turns brownish. Next add the green chillies and ginger - garlic paste and saute for few seconds. Then add cilantro & mint leaves and saute for few seconds.
* Next add spinach, tomatoes, carrot, peas, salt and turmeric powder. Saute until the carrots soften. (Potatoes can also be added at this step if frying is not preferred.)
* Next add the fried potatoes and yogurt to the pan and stir for few seconds. Transfer this spinach - vegetable mixture to a bowl.
* Now comes the layering part. Spread 1/3 of the vegetable mixture at the base (in the pan or cooker) uniformly. Next layer 1/3rd of the rice over it uniformly. Then layer uniformly with 1/3rd of the vegetable mixture, half of the fried onions, 1/3 rd of rice, 1/3rd of vegetable mixture, the remaining onions and rice, in that order. Pour the ghee over it. 
* Cover tightly and cook the mixture on low flame for about five minutes and turn off the stove. Let it sit for few minutes before serving.
* This biryani can be served with a raita or plain yogurt.
 

Recipes so far in A - Z Rice Dishes,  
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat
O for Oliya 
P for Peas Pulao 
Q for Qabooli Biryani 
R for Ram Pulao / Rajasthani Gatte Ka Pulao 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.
An InLinkz Link-up

Comments

Palakoora Podi Koora ~ Sauteed Spinach with Lentils

 
A typical south Indian meal even in it's simplest form and without any prior planing would be a well balanced one if one sticks to the basics. Rice served along with a lentil preparation, a vegetable dish and yogurt. Today's meal is such one - rice served with radish & lentil preparation aka mullangi sambhar and a spinach based side dish along with yogurt. I am sticking with the spinach dish for today's post as part of the blogging marathon. 

Dry sautes based on greens is a traditional and common preparation in the southern states of India. And the version I am posting today is a typical one from Andhra brahmin households and hence the absence of onion or garlic in the recipe. Or for that matter, there is no coconut either since coconut is not used that extensively in Andhra cooking as the rest of it's neighboring states do. This healthy saute is kept on a drier side and the addition of cooked lentils up the nutrition value. I have used spinach but thotakoora / amaranth greens is the most commonly used greens while preparing the dish or a combination of spinach, amaranth greens and methi / fenugreek greens can be used as well. And the word 'podi' in the title doesn't represent any spice powder used in the recipe but is a reference to the 'dry' version of the preparation.

Ingredients: (Yield 3 servings)
2 bunches of spinach / 8 cups of chopped spinach (palakoora)
1 tbsp. oil
1 tsp. mustard seeds
1 tsp. chana dal / split chickpeas
4 dried red chillies, each broken into 3 - 4 bits
1/8 tsp. turmeric powder
Salt to taste
1/4 cup cooked toor dal / lentils 

Method:
* Cook about 2 tbsp. toor dal until done but still holding the shape.
* Wash the spinach leaves and tender stalks thoroughly to get rid off the dirt if any present and spread them on a kitchen towel to air dry. Or pat them dry with a towel and then chop the leaves and stalks fine.
* Heat the oil in a pan and add mustard seeds, chana dal and chillies. When the dal starts to turn reddish, add turmeric powder and the chopped greens. Cook until the raw smell of the greens leave and any water released during the cooking evaporates. 
* Add cooked lentils and salt. Mix well and cook for about a  minute before turning off the stove.
* Serve warm with some hot, steamed rice.  
 
This goes to Blogging marathon #58 under the theme 'Dry Sautees'. Check the link to see what other marathoners are cooking.

Comments

Baked Vegetarian Taquitos

A taquito meaning a small roll or a rolled taco in Spanish refers to the Mexican dish of a rolled tortilla with a meat or cheese filling that is crisp fried. The dish is called as 'flauta' meaning flute in Spanish when they are larger in size than taquitos. Commonly corn tortillas are used to make taquitos and are typically topped with sour cream, guacamole, salsa and crumbled queso fresco, the Mexican cheese. I went with a bean-veggie filling and baked them for a guilt free version. These taquitos make a great, filling snack. 

Ingredients:
2 tbsp. olive oil
1 big onion, finely minced
3/4 cup grated carrot
3/4 cup cooked black beans
2 cups chopped spinach
1 tbsp. taco seasoning
Salt to taste
1 cup shredded Mexican blend cheese / Cheddar cheese
Tortillas (I used 8 inch whole wheat ones.)

Method:
* Heat oven to 450 deg F.
* Heat oil in a saute pan and add onion. Fry until it turns translucent. Add spinach and carrot and cook until done. Next add black beans, salt and taco seasoning and cook for a couple of minutes. Remove from heat and keep aside to cool a bit.
 
* Spoon a tbsp. of filling onto the center of each tortilla and top with cheese. (I actually wanted the taquitos to be filling and added more stuffing, ending up with chubby taquitos.)
* Roll the tortilla tightly around the filling.
 
* Place the tortillas, seam side down on the baking sheet.
 
* Spray or brush with oil and bake for about 10 minutes or until the bottom is golden brown. Flip and bake for another five minutes.
* Serve immediately when they are warm and crispy.
* Refrigerate the left overs and heat them again in the oven at 350 deg F before serving.
This is my entry under "Tortilla based dishes" for BM #53. Check the blogging marathon page to see what my fellow marathoners are cooking today.

Comments

Turkish Gözleme

Oh boy! I was under this great misconception that I somewhat mastered the art of rolling flatbreads until I saw this video. I was exploring some European flatbreads and in the quest, came across this amazing video where a skilled and experienced Turkish woman is rolling out humongous sized gozlemes effortlessly. Gozleme is a savory and stuffed, griddle bread from Turkey prepared from hand-rolled dough. The traditional gozleme making requires a long, thin rolling pin and a large griddle. The name 'gozleme' is derived from the Turkish word 'göz' meaning compartment, referring to the pocket of the dough where the stuffing is sealed and cooked. The stuffing that goes inside these popular Turkish breads can range anywhere from vegetables, cheeses to meats.

I couldn't make gozlemes in the traditional size as neither I had the required tools nor the expertise to nail them. Gozlemes can be prepared in two shapes - a crescent shaped one or like a stuffed envelope. I used the spinach-cheese filling to make my gozlemes, in a mini size and made in both shapes. My gozleme experience is telling me that crescent shaped one is the ideal one for uniform toasting. The envelope shaped ones need extra time for getting uniformly toasted. I wasn't sure whether they were toasted properly inside or not and so toasted them again to just make sure. I cut gozlemes into strips, held them with tongs and toasted them on all sides including the edges.We enjoyed these yummy gozlemes with ketchup.
 
Ingredients:
1 cup all purpose flour
Salt to taste
1 tbsp. olive oil
2 medium sized onions, finely minced
2 cups coarsely chopped spinach
1/2 cup crumbled feta cheese (I used paneer instead.)
Salt and pepper to taste
Oil to toast gozleme

Preparation of dough:
Combine flour and salt in a mixing bowl. Add water in small increments to the flour mixture and prepare a soft, pliable dough. (I added a little less than 1/2 cup water.) Gently knead it for 5 to 7 minutes. Cover the dough and keep it aside for about 15 - 30 minutes. (Gozleme dough doesn't include any oil but I added a tsp. of it.)

Preparation of filling:
Heat oil and add minced onion. Fry until onion softens and add spinach. Cook until spinach wilts and the rawness is gone. Add salt and pepper and mix well. Next add the crumbled cheese, give it a stir and turn off the stove. Let the filling cool a bit.

Method:
* Divide the dough into 4 portions and roll them into discs between your palms. Work with one disc at a time and keep the rest covered. Roll it thin into a rectangle or in a circular shape. Dust with flour if necessary.

* Place about 2-3 tbsp. of filling at the middle of the rectangle. (I used more filling than showed in the picture.)

* Fold the opposite sides to cover the filling.

* Then fold the remaining sides to cover up the filling and form an envelope. Gently press with fingertips to seal properly.

* If the dough disc was rolled out into a circle, place about 1/4 cup of the filling on one half of the circle. Then fold the other half over it. Seal the edges using your finger tips and gently pat the whole crescent shaped gozleme.

* Heat a skillet and place the rolled dough square or crescent on it. Cook on low flame, drizzling with oil / butter until brown spots appear on both sides. (I cut them into strips and toasted them again. I held the pieces with tongs and toasted on all sides to make sure that gozlemes are properly cooked.)

This goes to Blogging Marathon #50, under the theme of "International FlatBreads". Check the link to find out what other marathoners are cooking.

Comments