Thursday, January 30, 2014

Green Chutney without Coconut

(From Banu's Cookbook)

I am always on the hunt for a Green Chutney without Coconut that I can use for Sandwiches, so here is something that I came up with that I like and stays good for a week to 10 days.

2 Cups of  Fresh Corriander Leaves
10-12 Whole Almonds
1/4 Cup of Roasted Bengal Gram Daal (Dalia or Putani)
1/2 Tsp of Jeera or Cumin Seeds
1-2 Green Chillies (Or more if you like the chutney to be spicy)
2 Tsp of Lemon Juice
Salt to Taste

1. Put all the ingredients except the Lemon Juice in a blender and add very little water and grind it to a smooth paste. You can add more water - in teaspoon measures if needed. It is easy to make it very water and we would not want it as it does not taste the same.
2. Remove from Blender and stir in the lemon juice and then this can be stored in a glass container in fridge for about a week to 10 days. After a few days it does turn a darker green, but neither the taste nor the quality is compromised.
3. I use the regular whole almonds, but you can use the almond slivers as well.

Wednesday, January 22, 2014

Sprouted Moong Chilli

(From Banu's Cookbook)

2 Cups of Sprouted Green Moong Daal
1/2 Cup of Chopped Red Onion
1 Cup of Chopped Yellow Squash
2 Cups of Chopped Spinach
1 Tsp of Ginger Garlic Paste
1/2 Tsp of Turmeric
1 Tsp of Cumin Powder
1 Tsp of Corriander Powder
1 Tsp of Red Chilli Powder
1/2 Tsp of Chaat Powder or Amchur Powder
Mustard Seeds for Tempering
Salt to Taste
Onion for Sauteing

Chopped Red Onion
Sour Cream (Optional)

1. Cook the Sprouted Moon Daal in pressure cooker for 3-4 whistles or on stove top until it is fully cooked.
2. In a pan, heat the oil, add Mustard seeds and once it splutters, add the chopped onion and saute until it is translucent
3. Add the chopped squash and spinach and saute for a few more minutes. Add few table spoons of water and cook it until the squash is cooked.
4. Add turmeric and then add the cooked sprouted moong daal.
5. Mix it all well, add the rest of the masala powders including salt and cook on slow fire until everything is blended well.
6. Serve it hot with garnishing of chopped red onion and sour cream.

Sunday, January 12, 2014

Roasted Vegetable Pocket Sandwich

(From Banu's Cookbook)

For the Filling:
1/2 of a Big Red Onion - Chopped Finely
1 Green Zucchini Squash - Chopped Finely
1 Yellow Squash - Chopped Finely
1 Orange Bell Pepper - Chopped Finely
1/4 Cup of Chopped Red Cabbage
Cilantro for Garnishing
Oil for Sauteing
Mustard seeds for seasoning
1/4 Tsp of Turmeric Powder
1-2 Tsp of Multi Purpose Curry Powder
A pinch of Garam Masala

For the Sandwich:
4 Slices of Wheat Bread
Green Chutney
Butter or butter Spread (I used I cannot believe it's Not butter)

1. Heat oil in pan. Once it is hot, add mustard seeds. As soon as the mustard seeds start spluttering, add the chopped onion and saute for a few minutes until it turns pink.
2. Now add the rest of the chopped vegetables except the red cabbage and saute them well until they are done.
3. Now add the red cabbage, turmeric, Curry Powder and Garam Masala. Mix Well and saute for a few more minutes. Switch off fire.
4. Pre heat the sandwich maker. Apply the butter or butter replacement on one side of the bread. Place it on the sandwich maker. Add some green chutney on top, place some of the filling.
5. Add another greased bread on top. Make the rest of the bread same way.
6. Cook for about 3 mins or how much ever time the sandwich maker recommends.
7. Serve it some Ketchup and or more Green Chutney.

1. You can add some Jalapenos/green chillies/red chilly powder to the filling if you want it more spicy.
2., You can use white or even sour dough bread instead of wheat bread.
3. You can sprinkle some shredded cheese on top of the vegetables as well.
4. You can add more vegetables to the filling as well.

Tuesday, January 07, 2014

Cabbage and Black Eyed Pea Curry

(From Banu's Cookbook)

1 Cup of Dry Black Eyed Pea
1/2 or 3/4 head of Cabbage
1 Small Onion
4 Cloves of Garlic
1 inch of Ginger
3-4 Green Chillies
1/4 Cup of Finely Chopped Cilantro For Garnishing
1/4 tsp of Turmeric Powder
Salt to Taste
1 Tsp of Lemon Juice

For Seasoning:
Oil for Cooking
Mustard Seeds
Cumin Seeds
Urad Daal
Curry Leaves

1. Wash and clean the black eyed pea and then you can either cook it in pressure cooker for 3 whistles or you can cook it on stove top until it is cooked.
2. Chop the onion finely along with Garlic, Ginger and Green Chilies.
3. In a separate pan, heat the oil, add all the seasoning ingredients. Once the mustard seeds splutter, add the Finely Chopped Onion Mix. Saute this well until the onion is cooked and turns brownish.
4. Now add the chopped Cabbage and turmeric powder and let it cook well. Do not add any water, you can reduce the heat and let it cook with a lid on. If you want crunchier Cabbage, do not cover the pan.
5. Once the Cabbage is almost done, add the cooked black eyed pea and salt. Mix it well and cook for 5 more minutes on low flame.
6. You can then turn off the flame and garnish the curry with chopped coriander leaves and lemon juice.
7. Serve it hot with either Chapathi or Rice.

1. You can use Canned or Frozen Black eyed pea as well, but they need to be cooked a bit as well. The cook time might be less than dry.
2. You can increase or decrease the garlic and green chilies per your taste.
3. You can put the onion, garlic, ginger and green chilies in a food processor and chop the very fine as well.