Allam Pachadi - Ginger Chutney

Allam or ginger is widely used as a spice. Dry ginger powder is used as a flavoring for recipes such as ginger bread, cookies and crackers and cakes. Fresh ginger is used in Indian cooking for making thick gravies, many side dishes and soups. Ginger also has a important role in Ayurvedic medicine. If you like the flavor of ginger, then you must try this recipe. Ginger is the main ingredient in this recipe however its flavor is not overpowering because of the equal balance of sweetness from jaggery and tanginess from tamarind. This pachadi makes a great accomplishment for Vada, Idly, Dosa, Pongal or simply with hot white rice.

Soaking time - 1 hour

Preparation time -  10 minutes

Serving - 8-10

Ingredients

1 cup ginger peeled and cut in to pieces
2 cups thick tamarind pulp
2 cups grated jaggery
1 Tbsp red chilli powder

Salt 1 Tsp

2 Tbsp Oil

For seasoning or popu

1 Tsp mustard seeds
1 Tbsp urad dal
1/4 Tsp methi seeds
hing or inguva (optional)
Salt 11/2 Tsp 

2 Tbsp Oil

Procedure

1. Wash and peel the ginger and cut in to small pieces
2. Take a big goose berry sized ball of tamarind and soak in water for about an hour or microwave on high for 30 seconds
3. Extract  juice out of the tamarind to get a thick pulp. You should have about 2 cups of tamarind pulp.
4. Heat 1 Tbsp of oil in a pan on medium 
5. Add methi seeds, urad dal, mustard seeds and fry until the dal turns red and mustard seeds crackle
6. Add the hing and switch of the stove,  transfer everything to a bowl and cool this mixture
7. In the same pan heat 1 Tbsp oil on medium low flame
8. Add the red chilli powder and fry on low for 1 minute and keep aside 
9. In a mixer first add the fried seasoning that we have from step 6 and ginger, grind until smooth
10. Now add the tamarind pulp, jaggery, salt and grind to a fine paste
11. Transfer to a dish and add the fried red chilli powder and mix well

If you like you can season again with 1 tsp of oil, add mustard seeds and urad dal fry till mustard seeds crackle and pour this over the chutney. You can increase or decrease the red chili powder depending on you spice levels. The measures used  in the recipe is for medium spice.

Enjoy!!

Butternut squash and roasted red pepper soup

I am very excited about how this soup turned out and can't wait to share the recipe. My kitchen smelled so good this afternoon from the earthy aromas of the roasted red peppers, ginger and garlic mixed with butternut squash. This vegan soup is full of flavors and is very colorful.

Preparation time: 1 hour

Serving : 6-8 people

Ingredients

1 Tbsp Olive Oil
1 large butternut squash (about 2 lbs peeled, de-seeded and cubed)
1 large onion diced
1 carrot peeled and diced
2 celery stalks diced
1 inch piece ginger
4 garlic cloves minced
2 roasted red peppers diced (I roasted mine on the stove top)
1/2 tsp oregano
1/4 tsp cayenne pepper
1 tsp salt
8 cups of water

Procedure

1. Heat oil in a heavy bottom pot on medium high
2. Add the onions, celery, ginger, garlic and sautee for 2 minutes
3. Add the butternut squash, carrots, roasted red pepper, salt, oregano, cayenne pepper and water
4. Bring it to a boil and reduce the heat, cover and simmer for about 45 minutes or until the squash is soft.
5. Cool this and puree in a blender (I used Blendtec blender) or food processor till smooth.
6. Return the puree to the pot and thin the soup if its too thick with some more water and heat.
7. Ladle soup in to bowl top it off with croutons and black pepper

I roasted the red pepper on the stove top and removed the skin and diced it. This website has different ways to roast red pepper. I did not use any cream but feel free to top it of with some cream if you like. You can use vegetable broth instead of water.

Happy Ugadi

Ugadi signifies the beginning of the year - of life, of Spring, of all tastes that life has to offer. I wish you and your family a happy new year.

Recipes coming soon..

Quinoa Upma

Quinoa is rich source of protein, dietary fiber, several B vitamins and minerals. I like its crunchy taste . Even though it is a seed we can use it as a grain and eat it as a substitute for rice. At home we eat quinoa instead of rice with sambar and dal. You should try my quinoa with Black bean chili that is one of my favorite combinations. Quinoa upma is very easy to make like any other upma.

Preparation time: 30 min

Serving : 2 people

Ingredients

1 cups dry quinoa
2 cups water
1 small onion
1 cup mixed vegetables (I used carrot, green beans and cauliflower)
2 green chillies
I sprig curry leaves
1/2 tsp mustard seeds
1/2 tsp channa dal
1/4 tsp urad dal
1/2 tsp garam masala
1/2 tsp lemon juice (optional)
Salt to taste
1 Tbsp oil

Procedure

1. Wash the quinoa and keep it aside
2. Heat oil in a large saucepan or Kadhai
3. Add the channa dal and mustard seeds, when the mustard cracks add the urad dal and fry until they turn golden
4. Add the onion and green chillies and saute for a minute
5. Add the curry leaves and the mixed vegetables and fry for 2-3 minutes
6. Add the garam masala,salt, water and quinoa 
7. Turn the heat to high cover with a lid and cook until the water starts to boil
8. Now reduce the heat to medium, cover and cook until the vegetables and quinoa are well done. This takes about 15-18 minutes.
9. Turn of the stove and mix in the lemon juice

This is very healthy and high in protein and can be enjoyed at anytime of the day. I usually make this for lunch as it has all the vegetables and protein.

Enjoy!!

Mung sprouts usal (Molaka Pesalu)

Sprouts are very good source  of vitamins, protein, minerals and dietary fiber. It is best to consume sprouts raw to get the maximum benefits. Its good to eat a hand full of sprouts every day to increase digestion, boost your metabolism, weight loss, cancer prevention, immunity booster to name a few of the many benefits.  I made this for lunch last week and it was very filling and delicious. It is a good snack for kids after school, add some chaat masala and enjoy. Usal is a Maharashtrian dish made with matki or moth beans. You can use any sprouted beans to make this dish. I used mung sprouts. Here is the recipe

Soaking time: 6-8 hours
Sprouting time: 2 days
Preparation time: 30 min
Serving : 4 people

Ingredients

1 cups dry mung beans( after sprouting yields about 2 1/2 cups)
1 small onion
1 medium tomato chopped
2 green chillies
1/2 cup grated carrot
1/4 cup finely chopped coriander leaves
1/2 tsp mustard seeds

1/2 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp coriender/cumin powder
1/2 tsp garam masala
1/4 amchur powder
1/2 tsp lemon juice (optional)
Salt to taste
1 tsp oil


Procedure

How to make the sprouts:

1. Wash and soak the mung beans in a cup with enough water for 6-8 hours. I usually' soak it over night.
2. Drain the water completely and transfer the beans to a cheese cloth/muslin cloth tie a knot and keep it in a dish bigger than required and cover and keep it in dry and warm place. I usually keep it in my oven undisturbed
3. After a day open and check for sprouts and sprinkle just a hand full of water on the mung sprouts and tie the cloth, put it back in the dish, cover and let it sit for one more day.
4. Open the knot and you will see long sprouts ready to eat.

How to make Usal:

1. Heat oil in a large saucepan or Kadhai
2. Add the mustard seeds and when it cracks add the cumin seeds
3. Add the onion and green chillies and saute for a minute
4. Add the tomatoes, turmeric powder, coriander/cumin powder, amchur powder, salt and cook until the tomatoes are done but not mushy
5. Add the sprouted mung and mix well
6. Add a little water so it does not stick to the saucepan, cover with a lid and cook for 15 minutes at medium flame.
7. Stir every few minutes and if needed sprinkle some water to prevent sticking.
8. Add grated carrot on the top and cook for 5 minutes.
9. Add the garam masala and coriander leaves and mix well.
10. Turn of the stove and add the lemon juice.
11. Serve hot.

You can also pressure cook the mung sprouts for 3 whistles and then add it to the gravy, this will reduce your cooking time. Just have to mix everything together and cook for 5 minutes and serve. I like mine a little crunchy and prefer doing it on the stove top.

Add chaat masala instead of amchur powder if you like.
My sprouts look so long as I also had some store bought sprouted mung which are super crunchy and long as you can see in the picture.

Enjoy!!