Thursday, February 11, 2016

Pineapple Gojju ~ Day 41


This sweet, spicy and tangy pineapple stew originates from the State of Karnataka, India.  This delicious, finger-licking good curry, cooked in freshly roasted and ground masala paste along with tamarind and jaggery, is a special dish served during weddings and special occasions.  

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 Preparation time: 10 minutes
Cook time: 25 minutes
Serves: 6
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Ingredients:
  • Fresh Pineapple - 2 cups, cut into small chunks (If using canned, choose unsweetened pineapple)
  • Tamarind paste - 1/2 tbsp
  • Jaggery powder - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Mustard seeds - 1 tsp
  • Asafoetida - a pinch
  • Curry leaves - few
  • Coconut oil - 2 tbsp
  • Salt - to taste
  • Water - 2 cups

To roast and grind:
  • Coriander seeds - 2 tbsp
  • Chana dal - 1 tbsp
  • Urad dal - 1 tbsp
  • White sesame seeds - 1 tbsp
  • Black pepper - 1 tsp
  • Cumin seeds - 1 tsp
  • Fenugreek seeds - 1/4 tsp
  • Dried red chilies - 6 (I used Byadagi variety which gives a bright color to the dish)
  • Grated coconut - 1/4 cup

Method:
  1. Place the pineapple in a saucepan and cover with water.  Add turmeric powder and tamarind paste. Cover and cook until soft, about 10 to 12 minutes, over low heat.  Check once in a while and add more water if needed.
  2. In the meantime, in a small skillet, add 1/2 tsp oil and  roast all the ingredients in the roast and grind list except coconut, until golden brown. Remove from heat and add the coconut and roast while skillet is still hot.  Let it cool a bit and grind to a fine paste.
  3. Add the ground paste, jaggery and salt to the pineapple.  Mix well.  If the gojju is too thick, add 1/2 cup of water. Simmer for 5 minutes.
  4. Heat 2 tbsp coconut oil in a small pan and splutter mustard seeds.  Add asafoetida and curry leaves.
  5. Pour the tempering over the gojju and mix to combine.
  6. Serve with steamed rice or quinoa.  I had it with coconut quinoa.


Tuesday, February 9, 2016

Swiss Chard Dal / Paruppu ~ Day 40


A simple, healthy and nutritious dal made with swiss chard.  Similar to Spinach in taste, swiss chard is low in calorie and loaded with tons of antioxidants and vitamins. If you want to know more about swiss chard, click here. 
Source: whfoods.com

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Preparation time: 5 minutes
Cook time: 25 minutes
Serves: 4
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Ingredients:
  • Moong dal - 1/2 cup
  • Swiss Chard - 1 bunch (remove stems and center ribs, wash the leaves and chop finely)
  • Shallots - 2, thinly sliced
  • Ginger - 1 tbsp, chopped
  • Turmeric powder - 1/2 tsp
  • Mustard seeds - 1 tsp
  • Urad dal - 2 tsp
  • Cumin seeds - 1 tsp
  • Dried red chillies - 3, broken
  • Asafoetida - 1/4 tsp
  • Salt - to taste
  • Oil - 2 tbsp


Method:
  1. Pressure cook the moong dal with 1/4 tsp turmeric powder with enough water for 3 whistles.  
  2. In a saucepan, place the chopped swiss chard, 1/4 tsp turmeric powder and add enough water to cover the greens.
  3. Cook the swiss chard until soft, about 7 to 8 minutes.
  4. Add the cooked, mashed moond dal and salt.  Mix well and cook over low heat.
  5. Meanwhile, heat oil in a skillet and splutter mustard seeds.  Add urad dal, red chillies and cumin seeds.  Fry until golden brown.
  6. Add the shallots, ginger and asafoetida.  Fry until shallots are soft.  Add it to the dal and stir.
  7. Serve hot with rice, roti, chapati, cooked millet or quinoa.

Monday, February 8, 2016

Beetroot Rice with Channa / Chickpeas ~ Day 39


This is one of the easiest, quickest, delicious and healthy rice dish to prepare.  It is a great lunchbox recipe to pack for kids as well as adults.  I made this dish with simple and minimal ingredients. Feel free to add onion, garlic, or any other vegetables if you wish.

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Preparation time: 10 minutes
Cook time: 25 minutes
Serves: 2
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Ingredients:
  • Basmati rice - 1 cup, cooked
  • Beet root - 1 1/2 to 2 cups, shredded
  • Channa / Chickpeas - 3/4 cup or more, canned or cooked
  • Cumin Seeds - 1 tsp
  • Cinnamon Stick - 1-inch piece
  • Cloves - 3
  • Biriyani or Pulao masala powder - 1 tbsp
  • Garam masala powder - 2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - to taste
  • Oil - 2 tbsp
  • Ghee - 1 tsp

Method:
  1. Heat oil in a large skillet.  Add cumin seeds, cinnamon and cloves.  Fry for 15 seconds.
  2. Add shredded beetroot and turmeric powder.  Saute for 2 minutes.
  3. Add biriyani or pulao masala powder, channa / chickpeas and salt.   Mix well and cook for 5 minutes over low heat.
  4. Add the cooked rice and mix well to combine.  Finally, add 1 tsp ghee and stir.
  5. Serve hot with yogurt or raita.