MOCHAKOTTAI KULAMBU

I never knew what Val beans were before, but they are a favorite in the homes of Tamil Nadu. After doing some bean research I have found that the American standard version of them is navy beans. You can find them by many names including, but not limited to Valores, Mochai, or Hyachith bean. You can substitute them with chickpeas, cannellini beans, or soybeans but I haven't tried that yet. This is great with rice or chapati and I would recommend it for dinner.

INGREDIENTS :
Val beans 1/2 cup
Oil 2 tbsp
Mustard 1/2 tsp
Fenugreek Seed 1/2 tsp
Cumin Seed 1/4 tsp
Onion 1 chopped finely
Garlic 10 chopped finely
Red Chili powder 3 tsp
Coriander powder 1 tsp
Cumin powder 1tsp
Turmeric 1/4 tsp
Salt to taste
Tamarind 1 lemon size
Tomato 3 large or 4 small chopped finely
Coriander leaves 1/4 cup
Curry leaves 12

Soak the beans overnight to they cook faster. In a large pot cover the beans with enough water so they don't burn and boil them. While they are cooking prepare the seasoning to add.

In a pot heat the oil and add mustard, fenugreek, and cumin seeds. Add the curry leaves and fry for a few seconds until you can smell the aroma. After the mustard pops add chopped onion and garlic and sautee until the onion turns brown. Add the tomatoes and cook till the raw smell leaves. Add Red Chili powder, Coriander powder, Cumin powder, Turmeric and mix until incorporated. If the tomato juice is not enough, then add a few tablespoons of water. Add this mixture to the boiling beans. Cook for about 20-25 minutes until the beans are soft. Mix the tamarind with water and extract the juices. Set it aside. Lastly after the beans are cooked, while the pot is still over the flame add the tamarind water. Once it come to a boil add the coriander leave and mix then serve.

This kulambu is also good after marinating over night, but unless you prepare the kulambu in secret, not one will let it stay in the fridge with out helping themselves to a delicious taste.

Yummy Tamil Nadu Food!

Infused Sambar

This is my own sambar that is a mixture of 3 or 4 that I have prepared. Everytime something different comes out. For veggie alternatives use turnips, potatoes, or eggplant.

3/4 cup of toor dal (red lentils can be substituted, but color will not be correct)
3/4 cup of yellow lentils
4 cups water
2 carrots, cut into chunks
1 zucchini, cut into chunks
3 tomatoes cut into chunks
15 string beans cut into fourths
1/2 onion chopped finely
1 tablespoon tumeric
2 teaspoons salt
1 tablespoon cilantro powder
1 teaspoon cumin
1 tablespoon sambar masala
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
1-2 jalapeno peppers, seeded and cut in half
8 curry leaves
1 dried red pepper
2 teaspoons tamarind paste or 1 tablespoon lemon juice
fresh coriander as a garnish


Soak the lentils for 30 minutes before preparation. In a large pot put the oil and heat it. Then add the black mustard seeds after they pop add jalapeno peppers, dried red pepper, curry leaves, and onion. Once the onion is browned add the water, and the variety of lentils. Boil for five minutes. Once boiling on low heat add the carrots, zucchini, tomatoes and string beans. Mix well, then add the turmeric, salt, cilantro, cumin, sambar powder, and tamarind paste. If you are using lemon juice keep the sambar on a low boil for 20 minutes then add the lemon juice and cook for 5. Garnish with coriander and serve with rice.

Cauliflower Overload

As with most word encounters I have, I find there are a variety of names for one items in a variety of languages, not uncommonly unrelated to the location of the discovery. In my cauliflower research, I found different names and spellings for different ingredients and here is the result:

Aloo Gobi

1 small cauliflower
2 tomatoes
1 tsp turmeric powder
1/2 tsp red chili powder
1 1/2 tsp coriander powder
salt to taste
2 tbsp oil

Chunk the cauliflower and quarter the tomatoes.
Heat the oil in a pot and add the vegetables mixing constantly.
Add the turmeric, red chili powder, coriander powder and salt.
Add 1/3 cup of water and cook for 2 minutes with the lid closed and 5 minutes with the lid open.
Serve with chapati or the following paratha:

Gobi Ka Paratha (which I think is Hindi)
1/2 cauliflower
3 green chilis
1 onion
1 tsp cumin
1 tsp red chili powder
1 tsp ginger paste
1 tsp coriander
1/4 cup chopped fresh coriander
1 tsp salt
1 tbsp oil + extra for greasing the pan if you prefer
2 cups wheat flour + 3 tbsp (approx.)
water

Chop the fresh coriander, cauliflower, green chilis and onion into mini pieces. Put these in a bowl and mix the ginger paste. Add the cumin, red chili powder, coriander powder and salt, then mix everything with the flour and oil. Slowly mix and incorporate the water until you have a ever so slightly sticky dough. Make 2" in diameter balls out of the dough and flour a flat surface. Get your rolling pin out and make rounds out of the balls that are similar in thickness to a tortilla adding flour as necessary. Don't make them too think or the vegetables will fall out. After rolling grill each one individually on a pan with or without oil (as your preference). The dough should bubble slightly and both sides should be dappled with light brown spots. Don't cook them too long or they will become crunchy. This would be delicious with chana kuruma or any bean sauce.

The Color Purple

Beet Root Rice

1 cup uncooked rice
1 cup grated beet roots
1 tsp cumin
1/2 cup chopped onion
10 cloves garlic chopped
3 tbsp mint leaves chopped
1 tsp sambar powder
1 tsp garam masala powder
2 tbsp oil
salt

Cook the rice and set aside. Put oil in a pot then add the onion and garlic and fry till golden brown. Add the beet root and a little water then cook for 2 minutes. Add the sambar powder, garam masala powder, cumin, mint leaves and salt mixing all the while. Once the beets are cooked and there is a small amount of juice in the bottom stir the beet mixture with the cooked rice. Yum yum! This is really easy to make, minus finding the ingredients if you aren't in India or in an Indian market and then all the chopping!!!! I had this for lunch with some peanut fried mixture that India has all over the place for a crunchy snack. It was good mixed in because it added some salt and crunch.

I'm sure it would be really good with yogurt also... or raita. Coming soon Aloo Gobhi and Gobi Ka Paratha. Gobhi/Gobi is cauliflower.

We ate, we digested, we enjoyed

Here are two recipies that I prepared a couple weeks ago that were successful and intersting.

Indian Avocado (Butter Fruit) Sauce

2 Avocados
1-2 green chilis sliced
1/4 cup fresh parsley or coriander leaves
1/8 cup tamarind juice (add more for thinner sauce)
salt

Mash the avocados and add the chilis. Mix this with the tamarind juice, then add the parsley and salt to taste.
We ate this with dosa and it sure was interesting. You can add some mayo for a creamier taste.

In my internet searching I came across Geetha and her delicious rendition of Cabbage Porial.
Geetha's Cabbage Porial

1 small head of green cabbage
2 tbsp oil
1 tsp urad dal
12 curry leaves
1 tsp minced ginger
1 onion chopped
2 dried red or fresh green chilis
water
1/4 tsp turmeric
salt black pepper

Shred the cabbage into long thin strings. Heat the oil and add the urad dal, curry leaves, ginger, chilis, and onion. Cook until the onion is browned. Add 1 tbsp of water as needed when teh pan begins to brown. Add cabbage, turmeric and season with salt and pepper. Heat until the cabbage is cooked.

A Delicious Sunday Afternoon

Sundays should be lazy days. In India, most people work Monday through Saturday leaving Sunday to be a real day off every week. People will take advantage of their day off spending their time leisurely enjoying the weather, their family, and maybe something special to eat like ice cream or lemon ginger soda. People visit the beach, local bazaars, or go to the movies. Sunday I spent the day cooking and helping my boyfriend study for an exam. I am beginning to feel a bit like the movie Julie and Julia, but instead I am creating the cook book and testing its samples on my companion. I checked out the Whole Foods website to incorporate something to eat that was not related to Indian cuisine and prepared a delicious, healthy pasta with a tangy bite.

Sauteed Spinach with Blue Cheese Crumbles

1/4 cup blue cheese crumbles
3 tbsp lemon juice
salt pepper
3 tbsp oil
5 ounces of spinach
4 cups of squash
spiral wheat pasta 3 cups cooked
1 onion

brown the squash in 1 1/2 tbsp oil seasoned with salt and pepper until it is cooked then set aside. in a seperate pan add oil, salt and pepper then chop and fry the onion until it is translucent, add the spinach and once cooked through incorporate the squash. mash the blue cheese with the lemon juice to make a thick smooth dressing, leaving a few crumbles for aesthetics. mix the spinach, squash and cheese dressing with the pasta and enjoy for your Sundays of relaxation and delicious food.

Lemon Rice Adventures

Last week I made a delicious version of lemon rice. As usual with most Indian foods there are many variations, mine was pretty lemony since the rice was about 1 cup less than the recipe called for and I am very liberal with my spices.

Lemon Rice

rice - 6 cups cooked
lemon juice - 6 tbsp
green chili - 3 tsp sliced
ginger - 1 1/2 tsp chopped
turmeric powder - 1 tsp
salt - 1 1/2 tsp
vegetable oil - 3 tbsp
mustard seeds - 1 1/2 tsp
chana dal - 3 tbsp
curry leaves - 10
fresh coriander - 3 tbsp chopped

Boil the rice ahead of time and soak the dal overnight.

Mix the lemon juice, salt, and turmeric, then sprinkle over the rice, coating each grain. In oil fry the dal, curry leaves, mustard seed, chilis, and ginger. Once the dal is golden brown remove from heat and incorporate the fry mixture into the rice.
Add the coriander and mix again. Ready to serve and enjoy.

Carrots and Beans

Todays adventure is my second version of a Carrot Poriyal. Basically it is just an arrangement of vegetables chopped into really small pieces and cooked with spices. I had some leftover carrots and beans from my sambar the other day, which ended up being about 3 liters of sambar! We still have leftovers. In my little kitchen where the gas double burner takes up half of the counter space I've been chopping away inspired by the arduous life that most women here lead. Unknown and unappreciated by many, caring for a household of hungry kids, husbands, and relatives is really a lot of work. Granted their experience lasts a lifetime and mine is only temporary, it is useful in having a better understanding of what the heck is really going on here.
Bon Chance! (since we are in Pondicherry after all)

Carrot Poriyal

Carrot - 4 Nos
string beans - 2 handfuls
Onion - 1 No
Green Chillies - 1 or 2 Nos
Coconut gratings - 2 tablespoon (optional)
Curry leaves - 10
Oil - 2 tbsp
black mustard Seeds- 1/2 teaspoon
Urad dhal - 1 teaspoon
Jeera - 1/2 teaspoon
Salt - 1 teaspoon

Peel the carrots and cut it into small pieces. Cut the string beans into small pieces. Chop the onion and green chillies. Put the oil in a pot. When it is hot add the black mustard seeds and when it pops up add the urad dhal, rye powder (aka cumin) and fry till urad dhal turns light brown. Add chopped onion, green chillies along with curry leaves. Fry till the onion turns transparant. Add carrot pieces and mix well. Add salt, sprinkle a handful of water and close with lid. Cook in low flame till the carrot is soft. If you want then add coconut gratings and mix again and remove from stove.

Birds Chirping

Madras Rasam

* 200g tomatoes
* tamarind - lemon sized soaked in hot water
* 20g garlic
* 4 glasses of any dal stock
* 4 green chilies
* 1 bunch of cilantro and curry leaves
* 1/4 tsp turmeric
* Salt to taste

For rasam powder:
* 20g coriander seeds
* 10g pepper corns
* 5g cumin seeds
* 2 red chilies


Mix the tamarind water with crushed tomatoes and garlic, dal stock, green chilies, turmeric, salt and mix well. Keep aside. Roast the ingredients of rasam powder without any oil and blend to a fine powder. Add this powder to the above tamarind water and mix well. Also add curry leaves, cilantro leaves and boil on heat until bubbles form in the mixture. Remove from heat and serve with steamed rice.

A musical mix flutters through my kitchen window while I venture into another day of cooking and job searching. My one bedroom apartment is caddy corner to the forest green and white painted mosque. The owner of my apartment Shagul is also Muslim and fortunately, for my sanity, obsessively compulsive about maintaining the apartment and amenities. I am quite privledged to have a refrigerator, gas stove, television, internet connection, running water, a shower and western style toilet. After persistent searching by my significant other, our rent price is a reasonable $180/month. My stairs are not passable by the new average American waist size, but maybe that is a good thing.
Giant black crows overpopulate my neighborhood mimicking the breeding habits of the local population. Their cawing interrupts the Spanish music playing on my itunes. My doorbell chirps ironically copying with near exactitude the caws of the crows. This is the new place I call home.
From my roof I can see the pool of smooth green water and the interior of the mosque. Devotees pat their hands against the water and cover their face exuding a coolness that opposed the intense heat of the hot, dry summer. A tap at the brown door marking my entrance is always leaky and water rushes in the morning as the neighborhood kids connect plastic tubing to help their mothers with the sunrise chores. The alley is always wet as I see the ground first upon opening the door in the morning yearning and almost praying for rain. Supposedly during this time of year if it does rain it is typically hotter than the climate before the rain, which I think is another great local superstition, but the humidity does make things quite sticky.
This afternoon we will test my Madras Rasam experiment out and see if it tantalizes like the local recipies. Last week I made an interesting Vegetable Jalfreze with ketchup instead of tomato sauce and it was so hot, even for South India standards. I am keeping a nice stock of green and dried red chilis which i am not frugal with. New posts of past recipes to follow.