Stew is typically slow-cooked, with chunky vegetables which steeps in the flavor. The last few weeks, stews/soups/salads have kept me company as I strive to eat more vegetables and limit grains. Stew comes particularly handy, if you are cooking for crowd with varying preference as it can be eaten like a soup, with or without a bread on the side or over rice or chappathi/roti. Read the rest of this entry »
Tag Archives: tomato
We are well into November and there is no doubt that Fall has arrived unlike the hide-and-seek that Summer played, at least in this part of the world. The evenings are dark and gloomy, especially so after the time change. It is so cold, even inside the house, that I don’t feel like spending long hours in the kitchen to cook. Time for one pot dishes (are you listening?) and more specifically, soups. Nothing feels more comfortable than snuggling over a warm bowl of soup and to make it more luxurious, some garlic bread.
Fall is the season for squashes and melon, and my local produce store has an abundance of these. These beauties look very tempting; it takes a lot of self-control to not splurge and buy lot more than the two of us can possibly consume. Over the years, I have devised a system whereby I don’t buy more than one variety of squash every week, lest I end up wasting them. Anyway, it was time to buy butternut squash last week, which, to me, is easily the best among equals. They have a vibrant orange color with a deep nutty, sweet taste that is amplified when roasted. I have made pasta with these occasionally but the soups are easily the best.
Roasted Butternut Squash – Apple Soup
1/2 Butter nut squash (cut vertically)
1 Apple – cored and cubed
1/2 Onion – chopped coarsely
1 Tomato – quartered
2 Green Chillies – split length-wise
1/2 cup Black (kala) Channa – soaked for about 8 hrs
Seeds from 1 Pomegranate
1 Tbsp Almond Butter
1 Tsp Tamarind paste
1 Tsp Sugar
1/2 Tsp Salt (more or less, based on your taste buds)
1 Tbsp – roasted and powedered coriander, cumin & redchillies
2 Tsp Oil
Chop the butternut squash into 4 big pieces, brush them with oil and roast them till they are fork-tender. Scoop the roasted squash using a spoon, while leaving the skin intact. Alternatively, you can peel the skin before roasting the squash.
In a thick-bottomed vessel or a cast iron pot, add a tsp of oil, followed by onion, tomato, green chillies, apple and salt; close the lid and let it sweat for a while.
After about 10 minutes, add the roasted squash, kala channa, tamarind and the coriander-cumin-red chilly powder. Let this cook for another 10-15 minutes. Do *not* add any water.
Add a cup of water and puree this concoction either in a blender or using a hand-held blender. Add the almond butter and pomegrante seeds, not before saving a couple of spoonfuls for garnishing, and let it simmer for a few minutes.
Ladle it into soup bowls, garnish with the reserved seeds and serve. Perfect meal for Fall evenings.
For those of you who are wondering at the unconventional list of ingredients: I did not follow any recipe for this soup, that I made yesterday and improvised as I went along. I craved for something that is spicy but sweet, nutty and tangy, which resulted in this soup. So, be creative and feel free to add or omit ingredients that you prefer (or not) and believe me, you will not go wrong 🙂
More Thursday Challenge pictures.
Ah! Curry leaves! I grew up in an independent house(single-family home for those in the U.S.) in Chennai and where we lived coconut & mango trees are common sight. And so was it in our house. In addition, the house also has a curry tree – yes it is a tree, over 9 feet tall and thriving. We picked the leaves when we needed it – for tempering (thalippu) or thogayal – and it couldn’t have gotten fresher than that. May be it was the easy availability or abundance or the ignorance of youth, I never quite liked these greenies. I never understood why the elders went gaga over its flavor and was also not taken in by its medicinal value. The only use (thanks to my mom!) I had for these leaves was when they were boiled with good old coconut oil and massaged onto my hair. The first time I missed (or rather longed) for these leaves where when I couldn’t find them. Yes, we always miss what we can’t have and when something gets harder to get, fonder does our heart grow. Such is human nature, I guess!
When SacramentoSpice posted her curry leaf chicken recipe (yes, you read that right!) and linked Manisha’s version, I remembered that I had bookmarked Manisha’s Kadipatta Chicken a while back. I wanted to try a vegetarian version of this and was toying with the idea of doing it with either cauliflower or potato (paneer would work well too, now that I think of it). When a dear friend gave me a ziploc full of curry leaves, picked fresh from her parents’ home, the timing could not have been more perfect 🙂 My recipe is very close to Manisha’s version, but am posting it again to record the minor tweaks that I did. Thanks, Manisha! Onto the Kariveppilai potato-cauliflower fry (I couldn’t make up mind I decided to use both potato & cauliflower)!
1 Tsp oil
1 Tsp black pepper
1 Tsp cinnamon powder
2 red chillies
1 cup Curry leaves, washed & dried
1 Tbsp Tamarind Paste (1/2 golf ball sized piece, if you are using fresh)
1 Tsp turmeric powder
1 onion, chopped fine
1 small tomato, quartered
1/2 cauliflower – chopped into florets
2 medium sized potatos – cubed into 1″ pieces
1 Tsp salt
Saute the spices in a tsp of oil till they are well roasted but not burnt in a saute pan (or kadai). Add the kariveppilai to the spice mixture and saute till the leaves are fried well. Add the chopped onion, quartered tomato and salt, wait for the onion to become translucent.
Let it cool and grind it to a paste along with the tamarind. (Tip: If you want, you can stop right at this stage and use this is a chutney / thogayal to mix with rice or use as a side dish to idli / dosai. If you want to attain kariveppilai nirvana, continue).
Add the cauliflower – potato mixture to the same pot (to keep shy happy), close it with a lid and cook till the veggies are semi-tender.
At this point, add the ground paste and cook till the veggies are fork-tender. If you want a watery dish, you can add a cup of water at this stage. But if you are like me and prefer a dry dish, hold the water.
This is a perfect side dish with rice & dhal or with rotis.
How do you like your sandwiches? Having never heard or come across an open sandwich, I was quite surprised when the sandwich that I ordered @ Prolific Oven lay in front of me. Grilled and colorful vegetables with the gooey freshly melted cheese made it look very appetizing and to add, it is also low in carb as you lose a slice of bread – now tell me, what is not to like about this sandwich? After this first experience, I usually make the traditional closed sandwich for K and make an open one for me. Read the rest of this entry »
Now that the first step in making bisi bele bath has been completed successfully, the next step is to prepare the rice. With little preparation ahead of time, making bisi bele bath can really become a breeze. I usually have cooked rice and toor dhal in my fridge, which saves me a lot of time on weekdays, when we constantly are running short of time.
A basketful of tomatoes that was sitting on my counter-top for a while. Tired of the typical dishes with tomato, I wanted to try something that I have not with tomato. This unassuming vegetable, which serves as the base for most of Indian dishes hardly takes the center-stage. Au contraire, Tomato Bhartha is all about tomato and just tomato. The sour and sweet taste of tomato is unmistakable and if you like tomatoes, you will fall in love with this simple yet satisfying dish.