Masoor Dal (Lentils) With Swiss Chard

Swiss Chard is one leafy vegetable that I have always wanted to try out after coming to US, but never did. Finally, this week I got home the much awaited leafy green, Swiss Chard. I paired the greens with masoor dal and the outcome was a comforting, soul satisfying curry, that was well paired with hot steaming rice. You can replace the swiss chard with spinach and make the same curry, in case you can't get swiss chard locally.

Ingredients:
Lentils/Whole Masoor Dal - 1 cup
Swiss Chard - 1 cup, finely diced (include the red colored stalks too)
Onion - 1 medium sized, diced
Tomato - 1 medium sized, diced
Tomato Paste - 2 tsp
Chilli Powder - 1 tsp
Mustard Seeds - 1/4 tsp
Garlic - 3 cloves, finely minced
Oil - 1 tbsp
Salt - As per taste

Grind To Paste
Fresh Grated Coconut - 2 tbsp
Coriander Seeds - 1 tbsp
Cumin Seeds - 1//2 tsp
Water - 2 tbsp


Method of Preparation:
1. Cook the lentils/masoor dal and half of the chopped onions with 3 cups of water either in a pressure cooker for 1-2 whistles or in a pot with water for 20 - 25 minutes or just until the lentils are cooked.
2. Heat oil in a heavy bottomed vessel. Add mustard seeds, after they splutter, add the remaining chopped onions, fry for a minute, then add the minced garlic and fry for few seconds. Add the chopped swiss chard and stir until the greens are slightly wilted.
3. Add the chopped tomatoes and fry till they slightly soften.
4.  Add the cooked masoor dal/lentil including the water in which they were cooked. Add more water to get the desired consistency. Add the chilli powder and salt.
5. Let the curry simmer for 5-10 minutes.
6. Add the tomato paste along with the ground paste, mix well. Simmer the curry for 5-10 minutes on low heat.
7. Serve the Masoor Dal with Swiss Chard along with hot rotis or steamed rice.

Instant Rava Idli

Hubby dear was down with flu last week. I made this instant rava idli for him last week and it turned out very well.

Ingredients:
Sooji - 1 cup
Curd/Yogurt - 1 cup
Water - 1/2 cup
Green Chillies - 2 finely chopped
Carrot - 1, finely chopped
Green peas - 3 tbsp
Cilantro/Fresh Coriander - 1 tbsp, finely chopped
Broken Cashews - 2 tbsp
Ginger powder/Grated Ginger - 1/2 tsp
Baking Soda - 1/4 tsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1 tsp
Chana Dal - 1 tbsp
Oil - 1 tbsp
Salt - As per taste


Method of Preparation:
1. Add sooji to a small pan and fry on medium heat till a pleasant smell is emanated.
2. Transfer the sooji to a mixing bowl. Meanwhile heat oil in a small pan and add mustard seeds. After they splutter, add urad dal, chana dal, broken cashews and fry till they change color. Add the chopped carrots, green peas, chopped chillies and fry for 2-3 minutes on medium high heat.
3. If using ginger powder, add it in the end, just before removing from heat. If using fresh ginger, add it just before adding the vegetables and fry till raw smell disappears.
4. Add this mixture to the mixing bowl and mix well. Add salt, baking soda, yogurt, water and whisk well.
5. Grease the idli molds with a little oil and add the batter in each mold. Steam the idlis for 7-10 minutes or until a toothpick inserted in the center comes out clean.
6. Serve the instant rava idli with a chutney and sambar of your choice.

Brown Rice Crispy Treats

I love eating puffed brown rice. I can eat them without adding any thing. I have been thinking for a long time about make crispy treats using them and marshmallows. Finally today I made them and lovedddddddd the yummy crispy treats. In order to be guilt free, I avoided adding butter and used vegetable oil instead. Puffed brown rice are easily available in the cereal section in Walmart.

Ingredients:
Puffed Brown Rice - 3 cups
Mini Marshmallows - 2 cups
Oil - 3 tbsp + little to grease your hand
Almonds - 6, sliced finely
Pumpkin Seeds - few (optional)
Nutmeg Powder - a large pinch

Method of preparation:
1. Add some water to a large heavy bottomed vessel and let the water simmer. Grease a square baking tray with a little oil and keep aside.
2.Add the puffed brown rice to a large baking sheet or an oven proof bowl and bake them for 5 minutes at 400F.
3. Add oil, marshmallows and  nutmeg powder to a mixing bowl, that can be placed on top of the simmering water.
4. Stir until the marshmallows melt. Then quickly add the toasted puffed brown rice and sliced almonds to the mixing bowl and stir well using a spatula.
5. Transfer this mixture to the greased baking tray. Coat your hands with a little oil and spread the mixture evenly in the prepared tray. Sprinkle the pumpkin seeds on top, if using
6. After the brown rice crispy treats cool down completely, cut them into desired shapes and store in an airtight container.

Blackened Chicken Breasts

This is a very simple dish with chicken breasts which are coated with spices and herbs and are cooked on a heavy frying pan.

Ingredients:
Boneless Chicken Breasts - 3
Butter or Margarine - 3 tbsp
Garlic Paste - 1/2 tsp
Finely grated Onion - 2 tbsp
Chilli Powder - 1/2 tsp
Pepper - 3/4 tsp
Ground Cumin - 1/4 tsp
Dried Thyme Leaves - 1/8 tsp
Salt - as per taste

Method of Preparation:
1. Slice each chicken breast into half length wise or horizontally, using a sharp knife.
2. Melt the butter in a small saucepan together with the garlic paste.
3. Combine all the rest of ingredients in a shallow bowl and stir well. Brush the chicken pieces on both sides with melted butter, then sprinkle evenly with the seasoned mixture.
4. Heat a heavy large frying pan over high heat until a drop of water sprinkled on the surface sizzles. This will take 5-8 minutes.
5. Drizzle a teaspoon of melted butter on each chicken piece and place them in the pan , 2 or 3 at a time.
6. Cook until the underside begins to blacken, around 2-3 minutes. Turn over and cook for another 2-3 minutes or until the other side blackens too.
7. Serve the hot blackened chicken breasts with roasted Asparagus on the side.

Besan Saag

Besan Saag is a simple yet delicious curry that is best paired with Pooris. This is my mom's recipe.

Ingredients:
Besan/Chickpea Flour/Senagapindi - 4 tbsp
Onion - 1 medium sized, sliced length wise
Potato - 1 medium sized, peeled and diced
Carrot - 1 medium sized, peeled and sliced
Tomato - 1 medium sized, diced
Green Chillies - 3, slit length wise
Turmeric Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Water - 3-4 cups
Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Chopped Cilantro/Coriander - 1/2 tsp
Salt - As per taste

Method of Preparation:
1. Heat oil in a heavy bottomed vessel and add mustard seeds. After they splutter add cumin seeds. Add turmeric powder, chopped green chillies, onions, carrots and potatoes and mix well.
2. Fry till the vegetables are half cooked. Then add the chopped tomatoes and mix well. Cook till the tomatoes soften a little bit.
3. Then add the water and salt and wait till the water starts boiling.
4. Meanwhile add the chickpea flour to a small bowl and add water to make a paste. Ensure that no lumps form.
5. After the water starts boiling, add the chickpea flour paste, stir well and reduce the temperature to medium low. Let the curry simmer for 3-4 minutes. If the curry is too thick, add a little hot water to get the desired consistency.
6. Finally add the garam masala and chopped cilantro, mix well and turn off heat.
7. Serve the besan saag hot with pooris.

Happy New Year!!!!!

Wishing all my readers a very and happy prosperous new year!!!! May this new year bring in loads of happiness and cheer into your lives :)

Fastest Fudge Cake

I have been not able to blog lately, thanks to the holidays. We went skiing in Wisconsin, caught up with friends and had a hell of a time. Couple of days back, I made this fudge cake in under 30 minutes. I was running short on time and had hardly enough time on hand to bake a cake for friend's birthday. I found this amazing recipe in a book called 'Birthday Cakes'. The cake came out super moist and yumm. Couldn't really capture a nice picture of the cake as we were getting late.

Ingredients:

All Purpose Flour - 1 cup

Unsweetened Cocoa Powder - 1/4 cup + 2 tbsp

Baking Soda - 1/2 tsp

Salt - 1/4 tsp

Butter - 1/2 cup (1 stick), melted and warm

Brown Sugar - 11/4 cups, firmly packed

Large Eggs - 2

Hot Water - 1/2 cup

Method of Ingredients:

1. Preheat the oven to 350F, position the rack in the lower third of the oven. Butter the bottom of an 8 inch square or 9 inch round cake pan or line it with parchment paper.

2. In a medium bowl, combine all purpose flour, cocoa powder, baking soda and salt. Use a whisk to blend the ingredients. If the cocoa remains lumpy, sift the mixture.

3. In a large bowl, combine the warm melted butter and brown sugar. Add the eggs and vanilla essence and beat until well blended.

4. Add the flour mixture all at once. Using a rubber spatula or wooden spoon, stir just until all the flour mixture gets moistened. 

5. Pour the hot water over the mixture all at once. Stir just until the water is incorporated and the batter becomes smooth.

6. Scrape the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake pan to a wire rack and let the cake cool for about 10 minutes. You can unmold the cake onto a wire rack or leave the cake in the pan and frost only the top of the cake.

Ingredients For Frosting:

Butter - 5 tbsp

Granulated Sugar - 3/4 cup

Unsweetened Cocoa Powder - 2/3 cup

Salt - a pinch

Heavy Cream - 3/4 cup

Vanilla Extract - 1 tsp

Method of Preparation:

1. In a medium saucepan, melt the butter. Stir in the granulated sugar, cocoa and salt. Gradually stir in the cream. Heat, stirring constantly, until the mixture is smooth and hot but not boiling.

2. Remove from heat and stir in the vanilla. Let cool until thickened to spreading consistency.

3. Frost the top of the cake and enjoy.