Persimmon and Pomegranate Yogurt

Of late, I find myself making this yummy, healthy yogurt very frequently. The beauty of this is, it can be made within no time! I'm not much of a fan of yogurt, but can consume it when that yogurty smell is masked with fruits/spices. Pomegranate has always been the fruit of choice if I have to consume yogurt. Next place is mango slices. Now, am adding Persimmon to the list.  This even got the taste approval from my 1 year old one. (For her, I've mashed the Pomegranate seeds, extracted the liquid and mixed it with yogurt and very finely chopped Persimmon.)

What you need:
1 medium sized Persimmon, peeled and chopped into small pieces
1 fistful fresh Pomegranate seeds
1 - 1 1/2 cups fresh low-fat plain yogurt
a pinch of salt
1 teaspoon honey

How to make this divine yogurt:
Mix all ingredients gently.
Serve and enjoy!

This makes 2 -3 servings.



Note: It is important to use fresh yogurt that has not gone sour.

Stir-fried Shrimp with Sugar snap peas

Chinese cooking is very simple and easy to make. In authentic Chinese cuisines, the use of meat is more for flavoring than being main ingredient and the emphasis is on locally grown vegetables. The authentic Chinese cooking bear no resemblance to the salty & greasy sauce floats we normally see in restaurants across US.

The background star of this dish is Shallots. These have this sweet delicate flavor  when cooked that reminds me of the onions that we get back in India. Until very recently, I used to think, like many, that shallots are a variety of onions. But shallots grow in clusters like garlic versus single bulb like in onions. Shallots are very commonly used in South Asian cooking. Although these are little pricey compared to onions here in US, its worth trying them. Anyways, most recipes call for small quantities of shallots only.

The sweet, delicate flavors of shallots and sugar snap peas compliment the kung pao sauce and shrimp.


What you need:

20-25 large uncooked Shrimp, cleaned, de-veined
2 tablespoons finely chopped shallots
3 or 4 fistfuls sugar snap peas, cleaned
1/2 cup baby corn, cut into 1 inch pieces (optional)
1/4 - 1/3 cup kung pao sauce
1/4 cup scallions, chopped
1/2 tablespoon minced garlic
2 tablespoons good quality sesame oil
Salt, if needed (i.e, if the salt is not enough from the sauce)
Freshly ground black pepper for taste

Prep Work:
Bring four cups of water to boil in a saucepan. Add sugar snap peas, cook for 2 minutes. Remove from heat, drain well and place sugar snap peas in ice water to stop further cooking. Once cooled well, drain and keep aside.

How to make:

• Heat oil on high heat. Add garlic and shallots. Stir-fry for few seconds until the sweet aroma comes out of shallots.
• Add cleaned shrimp. Stir-fry until the shrimp is opaque. Add the sauce, baby corn and ground pepper. Stir fry for 2 minutes. Note: Add sauce in a quantity that is suited your taste.
• Add sugar snap peas, mix well. Check for salt and add if required. Stir fry for few more seconds, add the scallions (green onions) and remove from heat.

Note: As you can notice, my sugar snap peas are cooked a little too much. I've adjusted the time in the recipe given here. The peas should be crunchy and should not form wrinkles (an indication of overcooking).

Dosakaya Koora (Yellow cucumber curry - Guntur style)

This is one of those dishes that reminds me of Amma and my childhood memories. Memories of me and my siblings sitting on the veranda while Amma feeds us rice mixed with curry and ghee, mixed to perfection. We would gulp down morsel after morsel, without realizing how full we are. After all, the food came from Amma's hand...

What you need to make this koora:

1 large Dosakaya (Indian yellow cucumber)
1 medium sized onion, chopped
2 green chillies, chopped into 1/4" pieces
2 tomatoes (optional)
1- 1 1/2 cups fresh yogurt (absolutely NO non-fat, low-fat varieties. Plain, whole
milk yogurt)
Salt to taste
Red chili powder to taste
1/2 teaspoon turmeric powder

For tadka or seasoning:
1 -2 tablespoons cooking oil
1 tsp each, chana dal, urad dal, black mustard seeds, cumin seeds
1 or 2 dry red chilies, broken into 1" pieces
1 sprig curry leaves

Prep Work:

• Peel dosakaya just as you peel regular cucumber. Slice into half.
• Check the seeds and flesh for any bitter taste.
• If the flesh is bitter, discard the dosakaya. If not, Remove all the seeds. If the seeds have bitter taste, peel the membrane that connects the seeds, wash the flesh part thoroughly with water.
• Slice length-wise and chop into small bite sized pieces.

How to make:

• Heat oil in a saucepan over medium-high heat. When the oil starts "dancing", add all tadka items. Saute until a nice aroma comes out and the mustard seeds stop spluttering.
• Add onion and green chili pieces and turmeric powder.
• Saute until the onions are soft and light brown in color, stirring occasionally.
• Add tomatoes and dosakaya pieces, salt and red chili powder. Reduce heat to medium. Mix well, cover and cook, until done, stirring now and then.
• Add yogurt, adjust salt (if needed), mix gently and cook without lid until you see the curry starts bubbling on top. Simmer on very low heat for 2 minutes, remove from heat.

Dosakaya or Indian yellow cucumbers are available at Indian groceries. This is not a regular vegetable that makes an appearance in the usual US grocery stores. See picture here. It is the pale yellow one next to tomatoes.)
Serving suggestion: Although this goes better with either rice or roti, it tastes best with warm steamed rice, melted ghee. Yum!!!

Kung Pao Tofu

Cold winters call for warm meals. Few days back, I was craving something spicy, filling, healthy, all the good things one can ask in a meal. Oh, of course, it has to be easy and quick to make :-)
Once you make this dish, you'll agree with me that it has met all those expectations!  Caution though! This will spoil you to an extent that the salty-greasy sauce laden kung-pao dishes in restaurants will be of a thing in the past!

What you need:

1 pack firm Tofu, drained well, cubed into bite sized pieces
2 egg whites (optional)
2 tablespoons peanut oil
2 dry red chillies
1/2 - 3/4 cup Kung Pao Sauce
1 cup carrots, cut into bite sized pieces. (I used baby carrots)
1/2 cup spring onions (scallions), chopped
two fistfuls unsalted roasted peanuts
Salt and ground pepper for taste


How to make:

• Make Sauce following the recipe or use one that was made before. If the sauce is cold, heat it on low heat.
• Whisk egg whites, and pour it over tofu pieces. Season with salt and pepper.
• In a wok, heat 1 tablespoon cooking oil on high heat. Add tofu pieces. Saute until they are crisp outside, but soft inside. Take tofu out and keep aside. Coating with egg whites gives Tofu a velvety appearance and a delicate taste.

• In the same wok, heat rest of the oil, add red chillies. Add tofu back, add carrots, kung pao sauce, peanuts. Mix gently and saute for 1 to 2 minutes.
• Add shallots, saute for 10-15 seconds.
• Serve hot with steamed rice. Yum!!

Kung Pao Sauce

Many weeks back, I watched Chef Ming Tsai stirring up this wonderful Kung Pao sauce. I got this immense urge to try the sauce immediately and made this Kung Pao Tofu. Ever since, I might have made different Kung Pao dishes many times. The sauce is "Simply" magical!

What you need to make this tasty sauce:

1 tablespoon canola oil
1 inch ginger, minced well,
2 tablespoons sambal oelek
8 medium sized garlic cloves, mincedgarlic
2-3 tablespoons sugar
1 cup soy sauce (I've used Lee Kum Kee's)
1/2 cup rice vinegar
1 tablespoon corn starch mixed with 1 tablespoon water
Salt and pepper to taste

• In a wok or saucepan, heat canola oil over high heat.
• Add ginger, garlic, saute for a minute. Add sambal oelek. Mix well for 10 seconds.
• Add soy sauce, rice vinegar and sugar. Bring to boil quickly.
• Slowly add the cornstarch mix, whisking continuously. Cook until the sauce thickens.
• This makes about 2 cups sauce.

Namaste from India

I've come to India after two years for a visit. So far, enjoying my time here. Will post as time permits.
Love,
Vani

Cilantro and red chilies pickle - Kothimeera, pandu mirapa paCHAdi

Chilies in many forms, from colorful fresh ones to dried ones to various kinds of chili powders have become an integral part of Indian cooking (though these guys are not native to the subcontinent.)

Newbies to Indian grocery stores often are awed at dedicated aisle for pickles. A peek into any South Indian pantry would reveal jars of various pickles that look inviting. The aroma of well made pickle transports me back to my grand parents' village, the rainy days and to the perfectly mixed piping hot steamed rice with ghee and the prized pickle. It reminds of the soil that produced the ingredients, the hands of my mom and grandma skillfully convert the raw materials into heavenly concoction.

Pickle making in Indian families is a knowledge that is passed from older generation women to younger generations. It was a sight of pleasure to see all the womenfolk in the family (and sometimes in the neighborhood) come together to churn up jars and jars of delicious pickles. This pickle, a modern one, I have learned from my mother.

Ripe red chilies (long variety) are hard to find in US super markets. I got lucky on one of these days and spotted them in a grocery store. How fitting, just when JFI ingredient is chilies! JFI was started by Indiraji of Mahanandi and is hosted by Nandita of Saffron Trail

Much of the preparation in this recipe is actually waiting. So, patience and a slow day are key ingredients. :-)

What you need to make this recipe

9-10 long fresh red chilies ( 2 cups when cut into half inch pieces)
3-5 large bunches of cilantro
large lemon sized tamarind
2 tbsp peanut or sesame oil
Salt to taste

For popu/tadka or seasoning or talimpu

5 tbsp peanut or sesame oil
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
3 dry red chilies, snipped into half inch pieces
fistful of fresh curry leaves
4 cloves garlic, pounded lightly




Prep Work:
-Wash and take stems off red chilies. Wipe them with kitchen towel and let them dry until no moisture can be felt on skins.
-Pick any yellow or rotten leaves out of cilantro bunches. Wash gently and spread them on a kitchen towel in thin layer. Let then dry. No moisture should be there in the leaves.
-Wash tamarind and cook in 1/2 cup of water until it turns soft. Allow it to cool, and squeeze the pulp. Keep it aside.

Method:Note: It is very important to use dry hands and utensils while making a pickle. Otherwise, the pickle would not preserve well.

• Cut the red chilies into pieces. Heat 2tbsp of oil in a pan. Add the pieces to heated oil, saute until the chilies become soft. Remove from pan, keep aside.
• Add Cilantro to the same oil, saute until cilntro is wilted. If the quantity is more, do not add at once. Saute in batches. Take cilantro out, spread in a plate evenly in a thin layer.
• Let both red chilies and cilantro cool completely.

• Blend red chilies, cilnatro, tamarind pulp and salt together to form a thick paste. Do not add water. I used food processor to make this as food processor does not require too much liquid to move.
• For tadka/seasoning, heat 4-5 tbsp oil in the same pan.
• When the oil starts "dancing", add tadka ingredients one by one. Saute until the garlic is softened. Add the ground paste, stir well. Adjust salt according to taste. The pickle should be a bit salty to preserve well. Cook on medium heat, stirring continuously for 3 minutes.
• Take off of heat, let it completely cool before transferring into clean, dry jar or glass bottle.

This pickle may be served with Dosas, Idlies, Roties or simply mixed with steamed rice with some Ghee (clarified butter).
Notes:
-This pickle keeps well for 2 -3 months without refrigeration.
-The pickle should be glistening. If it looks dry, heat some sesame or peanut oil and
pour over the pickle, mix well and preserve.
-As ready-made tamarind pastes are too viscous and too tangy, it is best to use freshly made pulp as the fresh one would be sweeter.