Monthly Archives: June 2010

Mixed Greens with Roasted Mangoes

Ingredients

  • 1 package (5 oz) mixed greens
  • 2 ripe mangoes
  • Salt and pepper to taste
  • 2 tablespoons crumbled feta cheese
  • Walnut pieces toasted and broken
  • Caramel pieces (optional)

Salad dressing:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons honey

Method

  • Mix together salad dressing ingredients and set aside
  • Peel mangoes, remove seed and chop them into strips
  • Roast them until slightly browned/blackened (you may grill too)
  • In a bowl add mixed greens, salad dressing, salt and pepper and mix well
  • Top with roasted mangoes and sprinkle with feta cheese, walnuts and caramel pieces

Yields: 4 servings

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Baked Cherry Pudding

Ingredients

  • 1 lb fresh cherries pitted
  • ½ cup all-purpose flour
  • 1/3 cup castor sugar
  • 2 whole eggs + 3 egg whites
  • 1 oz unsalted butter melted
  • 1 cup milk
  • Pinch of salt

Method

  • Pre heat oven to 350 F
  • Butter generously a 9 inch pie plate
  • Arrange pitted cherries in the plate in one layer
  • In a bowl sift flour and add sugar and salt
  • In a separate bowl beat eggs lightly and add milk and melted butter and mix together
  • Make a well in the middle of the flour and pour the egg-milk mixture and mix well until free of lumps
  • Pour this over the cherries and bake for about 45 minutes or the pie is golden and risen

Yields: about 6 servings

Pasta with Black Beans and Red Pepper

Ingredients

  • 4 oz pasta (Rotini)
  • 1 teaspoon canola oil
  • 4 oz red/orange bell pepper sliced thinly
  • 1 cup chopped button mushrooms
  • 1, 15 oz can black beans
  • 1, 15 oz can chopped tomatoes
  • 2 tablespoons pecorino romano cheese
  • Salt and pepper to taste
  • Fresh basil leaves
  • Parmesan cheese for sprinkling

Method

  • Cook pasta and drain
  • In a skillet add oil and stir fry bell pepper for about 4 – 4 minutes
  • Add mushrooms and fry until mushroom is soft
  • Add tomatoes, black bean salt and pepper and cook until the sauce from tomatoes thickens
  • Add pasta and cheese and mix well and heat on a low flame
  • Transfer to a plate and sprinkle with parmesan cheese
  • Tear basil leaves and sprinkle on the top (since I didn’t have basil when I made this time, I omitted it)

Snakegourd Fry (Pudalankai Varai)

Ingredients

  • 1 medium snake gourd (yields 1½ cups)
  • 2 teaspoons canola oil
  • ¼ teaspoon mustard seed
  • ¾ cup chopped red onion
  • 1 strand curry leaves
  • 2 teaspoons shredded unsweetened coconut
  • ¼ teaspoon Sri Lankan chili powder
  • ¼ teaspoon ghee (clarified butter)
  • Salt to taste

Method

  • Slit snake gourd length wise and remove the seeds
  • Slit each half into 3 and then chop them into very small pieces (about ½ inch or less)
  • Heat a steamer and steam snake gourd until soft and cooked, about 15 minutes
  • In a skillet add canola oil and add mustard seeds
  • Once the mustard seed start splattering, add onion and fry until golden brown
  • Add curry leaves and fry for about a minute
  • Add cooked snake gourd and coconut to the skillet and mix well
  • Add salt, chili powder to the skillet and fry for about 5 minutes in low flame
  • Add ghee to the snake gourd and fry for another 2 – 3 minutes

Yields: 2 servings as a side dish

Tofu & Vegetable Pulav

Ingredients

  • ½ cup chopped green beans
  • 1 medium carrot (yields about ½ cup chopped carrot)
  • 1 cup cauliflower florets
  • 8 oz extra firm tofu
  • 1 tomato (would yield 1 cup puree)
  • 1 teaspoon canola oil
  • 3 garlic cloves chopped into fine pieces
  • ¼ teaspoon fennel seeds
  • 1 strand curry leaves
  • 2 tablespoons bisibella bath paste (You can buy them from any Indian store)
  • 1 cup uncooked rice
  • 1 tablespoon ghee (clarified butter)
  • Salt to taste

Method

  • Cook rice and set aside
  • Chop green beans into ¼ inch pieces
  • Snip off top and bottom end of carrot.  Brush off the dirt from the carrot and quarter it length wise.  Chop them into ¼ inch pieces
  • Break the cauliflower into very small florets
  • Steam the above vegetables until tender
  • Chop tomatoes roughly and puree it a food processor
  • Add oil to a skillet and add chopped garlic
  • When it turns lightly golden, add curry leaves and fennel seeds and fry for about a minute
  • Crumble the tofu and add to skillet and fry until all the water is absorbed and tofu turns light golden
  • Add tomato puree, bisibella bath paste, steamed vegetables, salt and cook for about 3 – 4 minutes
  • Add cooked rice and 1 tablespoons ghee and mix well and leave on low flame for about a minute or so.
  • Serve warm with mango pickle or any other pickle

Yields: 2 – 3 servings as main dish

Cranberry Walnut Loaf

This loaf has a nice crumbly texture outside and soft inside.  Store wrapped in an aluminum foil or cling wrap to keep the loaf soft and moist.

Ingredients

  • 4 oz butter
  • 3/2 cup castor sugar (I like less sugar.  Sugar can be increased to ½ cup)
  • 2 eggs at room temperature
  • Grated rind of 1 orange
  • ½ cup fresh orange juice
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 2 oz/ ½ cup chopped walnuts
  • 4 oz/ 1 cup dried cranberries
  • ¼ teaspoon salt

Method

  • Pre-heat oven to 350° F.  Line a 9 x 5 loaf tin with grease proof paper and butter the paper
  • Cream butter and sugar until they are soft
  • Beat in the egg.  Add orange rind and orange juice and beat well
  • Add cranberries and beat
  • Sift together flour and baking powder and add salt to the flour
  • Fold into the butter mixture in batches
  • Fold in walnuts
  • Pour batter into prepared pan and bake for about 45 – 50 minutes or until a skewer inserted comes out clean
  • Cool in tin for about 5 – 10 minutes and then turn out and cool on wire rack completely

Okra White Curry

This curry is called “Vendikai paal curry” in Tamil.  Even though okra is a very nutritious vegetable, I am not a fan of this white curry.  So after so many years, I made a very small quantity of this curry and when I made this, I loved it.  It was so delicious it went just like that.  Adding a little extra lemon juice enhances the flavor.

Using tender/young okra makes it tasty and quick to cook.  So how do you figure out whether okra is matured or young?  Simply take okra and break the rear end.  If it snaps off then it’s young okra.  If it’s matured okra, instead of snapping off if will bend and you can feel it’s fibrous.  After cooking, the curry will be a little slimy.  But that’s how this curry should be due to the sliminess of okra.  In any case, if you are going to use matured okra for this dish, you may need more water to cook.

Ingredients

  • 4 oz okra
  • 2 tablespoons sliced red onion
  • 1 – 2 green chilies slit length wise
  • ¾ cups water
  • 1 tablespoon milk
  • Curry leaves
  • Lemon juice
  • Salt to taste

Method

  • Wash okra and cut both ends
  • Cut them into about 1 inch pieces
  • In a covered saucepan add okra, water, green chilies, onion and salt and cover and cook until okra is soft but not mushy
  • Add milk and curry leaves and cook for another 1 minute
  • Let cool and add lemon juice

Yields: 1 – 2 servings as a side dish