Kadhi (Spicy Yogurt Soup)

September 7, 2008

Last week for me has been hectic at work preparing for an upcoming conference, and working on a few other projects. Though I love my work and enjoy most days, there are times when it gets frustrating, and tiring. When you just long a vacation. I am sure everyone has those days once in a while. At the end of those days, all I want to do is curl up on my couch and read a book. And believe me, I did just that on Friday night. Ahh..and that is what I needed.

Kadhi

Next week promises to be even more busy with me spending pretty much most of my time at the conference. So this weekend, all I wanted to do was relax, read book, watch some TV and enjoy some light but delicious meals. What better than khichdi and kadhi for a light meal on Saturday night. It had been a while since I had khichdi and spicy yet soothing kadhi. I say soothing, because something about kadhi comforts me..makes me feel relaxed. We thoroughly enjoyed our meal and continued with our reading session.

I hope you all had a great weekend and continue to have a wonderful week. I’ll see you all in a few days 🙂

Ta

Kadhi

Recipe: Kadhi
(Serves 2)

Ingredients

1 cup yogurt
3/4 cup water
3 green chillies (chopped)
small piece of ginger (finely chopped)
1 tsp gram flour (besan)
1-1/2 tsp jaggery
salt per taste

For tempering

1 tsp ghee
1 tsp oil
3 cloves
small piece of cinnamon
1/4 tsp mustard seeds
1/4 tsp cumin
pinch of asafoetida
3 curry leaves

Method

In a bowl, whisk together yogurt, water, and besan in a smooth mix. Add chopped green chilli and ginger, salt and jaggery. Pour the yogurt mixture in a pan and cook for 5 mins on a low-medium heat. Be careful not to cook on high heat as the yogurt may curdle. In a tempering pan, heat the ghee and oil. Once hot, add cloves and cinnamon stick. Add the mustard seeds. After the mustard seeds crackle, add cumin, asafoetida and curry leaves. Add the tempering mixture to the yogurt mix and cook it for another 10 mins. Serve it hot with khichadi or roti!

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Sizzling Fajita Whole Wheat Pita

August 29, 2008

The wheat flour I bought to bake whole wheat focaccia earlier was still lying around on my kitchen counter. Wanting to use it again, I started looking for recipes and I ended up here. I’ve been a silent reader on Jugalbandits’ blog for over a year. Theirs in one of the blogs I visit everyday. Their writing is witty, funny, sarcastic (I love it!), lively and really inspiring. Their enthusiasm for living a healthy life is remarkable. I don’t know if I can find any more adjectives for them..am kinda running out. 🙂 However, Bee and Jai, I do want to say thank you for your blog and I really do appreciate it!

Whole wheat pita

Now I made the pitas, but did not know what to eat them with. Don’t get me wrong, they were really tasty, however I wanted it to be complete healthy meal. When I opened the refrigerator to see what all I had, I had nothing substantial. J and I are going out of town for the long weekend and I have been avoiding going to the grocery store till after the trip. All I found were frozen Morningstar products, marinated onions that I keep on hand for sandwiches, etc., and cheese. J and I whipped this dish out and it was quite tasty for not using any fresh vegetables. It may seem like a lot of work, but trust me, it just took us 40 mins to prepare the meal..including 30 mins. of marinating time. However, there was a lot of cleaning after the everything was done, but J took care of it 😀

Ta

PS: I marinate one onion at a time and it stays good for at least 10 days in the refrigerator.

fajita pita

Recipe: Sizzling Fajita Whole Wheat Pita
(Serves 3, Makes 8 pitas)

Ingredients

For Whole Wheat Pita

2 cups Whole wheat flour
2 tsp dry yeast
3/4 tsp salt
1 Tbsp olive oil
1 cup warm water

For Vegan Steak Fajita

1 packet Morningstar Steak strips
1/8 cup balsamic vinegar
1 Tbsp olive oil
1 tsp Worcestershire Sauce
1/2 tsp dried garlic (you can use fresh..I was just lazy to use the fresh one)
1/2 tsp dried oregano
1/2 tsp red pepper flakes
1 tsp brown sugar
salt
pepper

For marinated onions (Can be made few days ahead)

1 red onion
1 Tbsp olive oil
3 Tbsp balsamic vinegar
salt
pepper

For Yogurt-Feta Sauce

2/3 cups yogurt
1/3 cup feta cheese (I used mediterranean herb feta cheese)
1/2 tsp dried garlic
salt
pepper

Method

For pita bread

Knead all the ingredients together into a soft dough. The dough should be smooth and it may be slightly sticky. Add olive oil, just enough to coat the dough and let it sit covered in a warm place for 1.5 hrs. Deflate the dough and knead for one min. Divide the dough into eight equal parts and roll them into balls. Place the balls in a baking sheet and cover them with a towel to prevent them from drying. Place a baking stone (if you are using a baking sheet, place it inside the oven when you are ready to bake pitas) and preheat the oven to 500 degree F. Take one ball and roll it out so that it is 3/16 of an inch thick, sprinkle semolina/cornmeal if using baking sheet, and place it in the oven. Bake it for 4 mins. approx. If it starts browning, take itout immediately even if not puffed up. Once done (does not smell yeasty), take it out of the oven and let it cool on wire rack. Repeat till all dough is used up. Once cooled, wrap the pitas in aluminum foil.

whole wheat pita

For marinated onions

Preheat the oven to 350 degree F. Slice the onion into thin rings. One trick I have learned for slicing/chopping onions is that put the onion in the freezer for 15 mins. Take it out and then chop/slcie to avoid “crying” over the onions. When kept in the freezer, the gas that gets released while chopping an onion also freezes. So no more crying! Line a baking sheet with foil and lay the onion slices on the sheet. Bake the onions for 30 mins. While the onions are getting baked, in a bowl mix balsamic vinegar, oil, brown sugar, herbs and salt and pepper. Once onions are baked, cool them and add them to the balsamic mix. Store them in an air tight container for a later use.

For fajitas, mix all the ingredients other than the morningstar vegan steak in a bowl. Add herbs or anything else you might want to add per your taste. Pour the marinade in a ziploc bag. Add frozen vegan steak to the ziplock bag and shake it to coat all the pieces. Let them sit for at least 30 mins. Heat a skillet on medium heat and cook the steak pieces for about 5 mins.

For yogurt-feta sauce, mix all the ingredients in a bowl and stir well. Refrigerator it, until you are ready for assembling the pitas.

For assembly, spread about 1.5 Tbsp of the yogurt-feta sauce on the pita. Add pew pieces of vegan steak and onions. Fold it and tada..its ready to serve. You can also do the same in a pita pocket.

This goes to Zlamushka’s Spicy Kitchen for the Tried & Tasted event featuring Jugalbandhi for the month of August and to Sia of Monsoon Spice hosting the JFI – Soya blog event.


Less is More: Simply “Delicious” Okra

July 16, 2008

The other day I went to Central Market (I LOVE this place) and was browsing around in the produce section when I saw her…there she was, lazing around in the corner.  Okra looked so dainty and tender (which is unusual as I have not come across fresh/tender okra very often) that I greedily stuffed my bag with some and continued on my stroll around the fruits and vegetables at CM.

Once home, I was not sure how to cook it. In the past, I have tried it stuffed, stir fried, with yogurt gravy, etc. But this time around I was looking for a quick and easy way to make it. While browsing around the other blogs, I found just the type of recipe I was looking for. Suganya of Tasty Palettes has an amazing, mouthwatering collection of recipes. The one that caught my eye for the moment was her Simply Okra dish. I followed the recipe to the T and result was tender, spicy (but not overly) and crispy okra. J, who hates okra, LOVED it!!! I had forced him to try just one tinny bit with the thought that he’ll try and would make his “don’t like this” face. But I couldn’t have been more wrong. After the first bite, he gave me this sly smile and said “I actually like this!”..and soon he had the bowl in his hands and was enjoying every bit of okra..I was so surprised that I literally stared at him open mouthed 🙂

Because of this okra dish, I get to participate in one of the blog events, MBP, started by Coffee for the first time. For the month of July, Nupur of One Hot Stove is guest hosting MBP: Less is More and the okra dish would be just perfect! 😀

I served okra with mom’s recipe of Khatta mag (Green moong in spicy yogurt) and rice.

Ta


Recipe: Moong in Yogurt
(Serves 3)

Ingredients
1 cup cooked green moong (I boil it in pressure cooker with water)
1-1/2 cup of yogurt
1tbsp besan
1 tbsp lasan chutney (ground garlic, red chili powder and salt. You can also just add mashed garlic and red chili powder instead of lasan chutney)
2 green chilies
small piece of ginger
1 tsp mustard seeds
1 tsp cumin
1/2 tsp turmeric
2-3 curry leaves
pinch of asafoetida
1 tbsp of oil
salt per taste


Method
In a large bowl, mix yogurt, ginger, green chili, lasan chutney, besan, salt and little bit of water (you can use the water from boiled moong if any left over). Make sure to not thin the yogurt out a lot.
Heat oil in a pan. Once hot, add asafoetida, mustard and cumin and curry leaves. Add the yogurt mixture and cook for few minutes. Add boiled moong to the yogurt mixture and cook for another 5-10 mins. Serve hot with rice or roti.