Baked Pavakkai / Bitter Gourd Fries ~ Day 173

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Preparation time: 10 minutes

Cooking time: 30 to 45 minutes

Serves: 4

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Ingredients:

• Pavakkai / Bitter gourd - 4
• Rice flour - 1/4 cup
• Besan / Gram flour / Kadalai maavu - 2 tbsp
• Red chili powder - 2 tsp or to taste
• Sambar powder - 1 tbsp
• Jaggery powder - 2 tbsp
• Mango / Amchur powder - 1 tsp
• Fennel powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Salt - to taste
• Water - 2 tbsp
• Oil - 4 tbsp ( I used coconut oil)

Method:

1. Wash and pat dry the bitter gourds.  Slice them thinly using a mandoline or knife.  
2. Place the sliced bitter gourds in a large mixing bowl.  Add  all the ingredients (except water) and mix well to coat.  Add water little at a time and mix well.  Let it sit for 10 minutes.
3. Meanwhile, preheat the oven to 425 degrees F.  Lice a baking sheet with aluminum foil or parchment paper,
4. Spread the bitter gourd slices onto  the baking sheet in a single layer,  Bake them for 30 to 45 minutes, flipping the discs in between.  Once they are crispy, remove from the oven.
5. Cool completely and store in an airtight container.

Yu Choy Stir-Fry / Poriyal ~ Day 168

Easy and healthy stir fry using a Chinese green called Yu Choy.  Yu Choy belongs to mustard family and is related to cabbage and bok choy.  It has pretty yellow edible flowers like mustard plant.  Yu Choy when cooked has a slightly bitter and peppery taste to it.  It is widely available in Asian supermarkets. 

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Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

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Ingredients:

• Yu choy (with tender stem) - 2 lbs, washed and chopped finely with stem
• Oil - 2 tbsp
• Urad dal - 2 tsp
• Cumin seeds - 1 tsp
• Sambar powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Salt - to taste 
• Freshly grated coconut - 2 tbsp

Method:

1. Heat oil in a skillet.  Splutter mustard seeds.  Add urad dal and cumin seeds.  Fry until golden brown.
2. Add the chopped greens along with sambar powder, turmeric powder, asafoetida, and salt.  Stir well.  Sprinkle a tablespoon of water, cover and cook until soft, about 7 to 8 minutes.
3. Turn the heat and add the coconut.  Mix well.
4. Serve as a side dish with any rice.

Chow Chow (Chayote Squash) Thogayal ~ Day 156

Here is a simple and delicious thogayl (a thick, coarse chutney) recipe made with one of my favorite vegetable chow chow,  also known as chayote squash.  This thogayal is typically served with hot steamy rice, but it also goes well with idli, dosai, or even chapati.  

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Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Chow chow / Chayote squash - 3
• Whole white Urad dal - 1/4 cup
• Chana dal - 2 tbsp
• Dried red chillies - 6 or to taste
• Asafoetida - a generous pinch
• Tamarind - a small marble sized 
• or Tamarind paste - 1 tsp
• Freshly grated coconut - 2 tbsp
• Salt - to taste
• Oil - 3 tbsp

Method:

1. Wash and cut open the chow chow / chayote squash.  Remove the soft pit in the center and roughly chop into cubes, with the skin.
2. Heat 1 tbsp oil in a deep skillet.  Add the urad dal, chana dal, red chilies, and tamarind.  Fry until the dals turn golden brown.  Add asafoetida and stir.  Transfer the mixture to a bowl.  Set aside.
3. Heat the remaining oil in the same skillet.  Add the squash and saute until soft, over medium heat, stirring often.  Let cool completely.
4. Place the dal mixture and coconut in a blender along with salt.  Grind into a coarse paste without adding any water.  Add the squash and pulse until well incorporated with the dal mixture.
5. Serve with rice topped with a dollop of ghee/clarified butter or sesame oil (nallenai).

Kathrikai Gothsu / Brinjal (Eggplant) Gothsu ~ Day 153

Gothsu is a classic South Indian gravy,  in which the main ingredients used are smoked eggplant and tamarind paste.  This tangy, delicious gothsu is always best paired with Pongal, another very popular dish made with rice and split moong dal tempered with ginger,  crushed black pepper, cumin, and cashews.

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Preparation time: 10 minutes

Cooking time: 20 minutes + 30 minutes for roasting the eggplant

Serves: 4

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Ingredients:

• Eggplant / Kathrikai - 1 large or 2 medium
• Oil - 4 tbsp
• Mustard seeds - 1 tsp
• Chana dal - 1 tbsp
• Urad dal - 2 tsp
• Green chilies - 2, slit
• Dried red chilies - 2
• Ginger - 1 tbsp, finely chopped
• Curry leaves - few, torn
• Asafoetida - a pinch
• Onion - 1, medium, finely chopped
• Tomatoes - 2, large, chopped  (I used medium size cherry tomatoes)
• Turmeric powder - 1/4 tsp
• Curry powder (click for recipe) - 2 tbsp
• Tamarind paste - 2 tsp
• Salt - to taste
• Fresh coriander leaves / Cilantro - for garnishing
• Rice flour - 2 tsp (for thickening)

Method:

1. Wash and pat dry the eggplants.  Place the eggplants on a baking tray lined with aluminum foil. Drizzle oil all over the eggplants and prick with a fork on all sides.  Broil the eggplants for 20 minutes, turning them often for even cooking until they are nicely charred on all sides.  Let it cool and peel the skin and collect the pulp.  Chop roughly and set aside.  Alternatively, you can also roast the eggplant over an open flame on the stove top.
2. Heat oil in a deep skillet and splutter mustard seeds.  Add chana dal and urad dal.  Fry until golden brown.  Add the green chilies, red chilies, ginger, curry leaves, and asafoetida.  Saute for 20 seconds.
3. Add the chopped onion and fry until soft.  Add the tomatoes and saute for one minute.
4. Add the eggplant, turmeric powder, curry powder, tamarind paste, and salt.  Mix well.  Add about 2 cups of water and bring it to a boil.  Reduce the heat and simmer for 10 minutes.  Mix rice flour in 1/4 cup of cold water and add it to the eggplant mixture / kothsu.  Bring the kothsu to one boil and remove from the heat.  Stir in the coriander leaves.
5. Serve hot with pongal, idli, or dosai.

Eggplant Curry (Oldest Proto-Curry) ~ Day 143

This recipe was featured in an article by BBC news about an archaeological find at Farmana.  The article refers this curry as "world's oldest curry",  according to findings.  The recipe on the site is very simple and except for the ginger, there is no heat component to the dish.  I skipped the cumin seeds and used long pepper (thippili) to give the dish a little heat and zing.

Click the link below for more information:
http://www.bbc.com/news/world-asia-india-36415079

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Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 2

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Ingredients:

• Small Eggplants - 6
• Ginger - 2 tbsp, chopped
• Green Mango - 1/4 cup, chopped
• Long pepper / Thippili - 1 tbsp
• Turmeric powder - 1/4 tsp
• Sesame oil - 2 tbsp
• Salt - to taste
• Fresh basil leaves - for garnishing

Method:

1. Place the ginger, mango, and long pepper in a blender and blend with little water into a coarse paste.
2. Wash and slit the eggplants at the base for about 3/4 of the way up, keeping the stem intact.
3. Heat oil in a deep skillet.  Add the ground paste and turmeric powder.  Fry for 2 minutes.  
4. Add the eggplants, salt and 1 cup of water.  Mix well, cover, and cook over low heat, stirring occasionally until the eggplant are tender.  
5. Remove from the heat and garnish with fresh basil.
6. Serve as a side dish to rice or roti.

Cauliflower Kurma ~ Day 142

Cauliflower cooked in rich and spicy masala sauce.  This lip-smacking and flavorful kurma is a very popular side dish served in many South Indian restaurants.  It is usually served with parotta, a multi layered wheat bread or with chapati.  This dish also goes very well with Idli, Dosai, or poori.

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Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

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Ingredients:

• Cauliflower - 1, small, wash and cut into florets
• Green peas (fresh or frozen) - 1/2 cup
• Oil - 2 tbsp
• Ghee / Clarified butter - 2 tbsp
• Bay leaves - 2
• Star anise - 1
• Onions - 2, small, finely chopped
• Garlic - 2, grated
• Ginger - 2 tsp, grated
• Fresh mint leaves - 2 tbsp, torn
• Curry leaves - few, torn
• Tomatoes - 2, finely chopped
• Plain yogurt / curd - 2 tbsp
• Salt - to taste

To grind:

• Fresh coconut - 1/4 cup
• Cashews - 4
• Roasted gram dal / Pottukadalai - 1 tbsp
• Green chilies - 2
• Red chilies - 3
• Red chili powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Cinnamon stick - 1-inch piece
• Cloves - 4
• Green cardamom - 2
• Fennel seeds - 1 and 1/2 tsp
• Poppy seeds / khus khus - 1/2 tsp

Method:

1. Steam cook the cauliflower until tender, about 5 minutes.
2. Place all the ingredients in the to grind list in a blender with enough water and grind to a smooth paste.  Set aside.
3. Heat oil and ghee in a large saucepan.  Add the bay leaves and star anise.  Saute for 10 seconds.
4. Add the onion, garlic, ginger, mint leaves, and curry leaves.  Saute until onions turn translucent.  Add the tomatoes and cook until soft.
5. Add the ground masala paste, yogurt, and frozen peas along with 1 cup of water.  Cook for 7 to 8 minutes, over low heat, stirring often.
6. Add the steamed cauliflower along with salt and 1 cup of water (if needed).  Stir well and cook over low heat for another 5 minutes.  Remove from the heat.
7. Serve hot with parotta, chapati, or poori.

Ponnanganni Keerai Masiyal ~ Day 137

Ponnanganni is a highly nutritious and medicinal green widely used in Southern India.   It is believed that with a regular consumption of this green improves glow of the skin and eyesight.  It is known as Gudrisag in Hindi, Ponnganti koora in Telugu, Honganne in Kannada, and Koypa in Marathi.

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Preparation time: 10 minutes + 1-hour for soaking the dal

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Ponnanganni keerai / Sessile Joyweed - 1 bunch or 2 cups, stemed, washed and finely chopped
• Moong dal / Split green gram - 1/2 cup
• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1 tsp
• Black peppercorn - 2 tsp, crushed
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Salt - to taste

Method:

1. Wash and soak the moong dal in 1 and 1 /2 cups of water for 1-hour.
2. Heat oil in a deep skillet and splutter mustard seeds.  Add the urad dal, cumin seeds, crushed pepper, and asafoetida.  Fry until the dal turns golden brown, about 30 seconds.
3. Add the soaked moong dal along with the water.  Add turmeric powder and mix well.  Cover and cook until the dal is soft but not mushy, about 75% done.  
4. Now add the chopped greens along with salt.  Add 1/2 cup of water and cook for 10 minutes on a low heat.
5. Serve hot with steamed rice and a dollop of ghee.

Aloo Gobi Masala / Potato Cauliflower Masala ~ Day 131

Today at the farmer's market, I bought this gorgeous looking orange cauliflower and some beautiful golden potatoes (both organic).  They were so fresh and vibrant, I couldn't resist making this delicious aloo gobi masala.  I opted for a simple no onion no garlic version with lots of ginger and fresh coriander.  In less than 20 minutes, a fantastic side dish was ready to devour.

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Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

Potatoes - 4, peeled and cut into 1/2 inch cubes

Cauliflower - 1, small, cut into florets

Tomatoes - 2, roughly chopped (optional)

Oil - 2 tbsp

Cumin seeds - 1 tsp

Ginger - 1 tbsp, finely chopped

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam masala powder - 1 tsp

Anardana / pomegranate powder - 1/2 tsp

Kasoori methi / dried fenugreek - 1 tsp

Salt - to taste

Lemon juice - to taste

Fresh coriander leaves / cilantro - 2 tbsp, finely chopped

Method:

1. Heat oil in a large skillet.  Add the cumin seeds and ginger.  Saute for 10 seconds.
2. Add the cubed potatoes.  Mix well, cover and cook until they are half done.  
3. Add the cauliflower florets and tomatoes (if using) along with all the spices and salt.  Gently stir to combine the spices. Cover and cook the vegetables over low heat, stirring in between, until tender.  Make sure to retain the shape of the vegetables and do not over cook.
4. Remove from the heat and mix in the lemon juice and coriander leaves.
5. Serve hot with naan, chapati, or pulav.

Green Beans Kari / Poriyal ~ Day 121

A humble and comforting stir-fry accompaniment to South Indian gravies like sambar, rasam, kootu or morkuzhambu.  Made with very minimal spices and freshly grated coconut, this beans kari / poriyal is one of my favorite.  

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Green beans - 2 cups, washed and finely chopped
• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Chana dal or urad dal - 2 tsp
• Sambar powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida - a pinch
• Curry leaves - few, torn
• Salt - to taste
• Freshly grated coconut - 2 tbsp

Method:

1. Steam cook the green beans until soft.
2. Heat oil in a skillet.  Splutter mustard seeds and fry chana dal or urad until golden brown.
3. Add asafoetida and curry leaves followed by the steamed green beans.  Add sambar powder, turmeric powder, and salt.  Stir to combine.  
4. Cook over low heat for 5 minutes, stirring often.  Remove from the heat and stir in the coconut.
5. Serve as a side dish with rice and gravies like sambar or rasam.  

Potato (Urulai Kizhangu) Podimas ~ Day 107

Potato podimas is a mildly flavored mashed potato dish, spiced with green chilies, ginger and splashed with a hint of lemon juice.  This delicious South Indian recipe is so comforting and goes well with any rice dish.  

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Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Potatoes - 3, large
• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Cumin seeds - 1 tsp
• Green chilies - 3, chopped
• Ginger - 1-inch piece, finely chopped
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Ground black pepper - 1 tsp
• Curry leaves - few, chopped
• Salt - to taste
• Lemon juice - 2 tsp

Method:

1. Boil the potatoes until soft. Peel and crumble roughly and keep it aside.
2. Heat oil in a skillet.  Splutter mustard seeds.  Fry urad dal and cumin seeds until golden brown. 
3. Add green chiles, ginger, turmeric powder, curry leaves, and asafoetida.  Saute for 10 seconds.
4. Add the potatoes, ground black pepper, and salt.  Stir to combine.  Cook for 2 minutes, stirring gently.
5. Remove from the heat and add lemon juice.  Mix well.
6. Serve as a side dish with sambar, rasam, and hot steamed rice

Sauteed Sugar Snap Peas (South Indian Style) ~ Day 102

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Sugar snap peas - 1 and 1/2 to 2 pounds
• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Urad dal - 1 tsp
• Sambar powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Salt - to taste
• Roasted gram / pottu kadalai - 2 tbsp, coarsely ground

Method:

1. Wash the snow peas and remove the tough strings on both ends of the pod.  Slit the peas into halves with a knife.
2. Heat oil in a skillet.  Splutter mustard seeds and cumin seeds.  Add urad dal and asafoetida.  Fry until golden brown.
3. Add the sugar snap peas and stir.  Add sambar powder, turmeric powder, and salt.  Mix well, cover and cook until soft, about 7 to 10 minutes.
4. Add the ground roasted gram and mix well.  Cook, uncovered for 2 minutes.
5. Serve as a side dish with steamed rice.

Banana Stem (Vaazhai Thandu) Stir-Fry with Moong Dal ~ Day 98

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Preparation time: 20 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Banana stem - 1, large, chopped (about 2 cups)
• Split moong dal - 1/2 cups
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Dry red chilies - 4
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Grated fresh coconut - 2 tbsp (optional)
• Salt - to taste
• Curry leaves - few
• Coconut oil - 2 tsp
• Yogurt / buttermilk - 2 tbsp
• Water - for soaking the stem 

Method:

1. Wash and soak moong dal in enough water for 1/2 hour.
2. In a large mixing bowl, whisk the yogurt and water.  Keep it aside.
3. Score (cut) and remove the outer layer of the banana stem and discard.
4. Cut the inner portion into thin discs.  Remove the fibrous strands with your index finger as much as possible.  
5. Stack the discs and cut into strips.  Immediately soak in buttermilk water to prevent them from turning browning.
6. Drain the moong dal and the chopped banana stem.  
7. Heat oil in a skillet and splutter mustard seeds.  Add urad dal and red chilies.  Fry until golden brown.
8. Add curry leaves and asafoetida.  Add the moong dal, turmeric powder and 2 tbsp water.  Cook until the dal is 3/4 cooked, not mushy but firm.  Add the banana stem and salt.  Mix well.  Cover and cook until soft.   
9. To speed up the process, I mixed the dal and the stem in a bowl and pressure cooked for 1 whistle and added to the tempering.
10. Serve with steamed rice.

Bombay Chutney / Chickpea Flour Chutney ~ Day 93

Bombay chutney or besan (gram flour) chutney is a simple and quick to prepare side dish and a perfect combination for poori or chapati.  

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Preparation time: 5 minutes

Cooking time: 5 minutes

Serves: 2

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Ingredients:

• Besan (gram flour) / Garbanzo flour - 1/2 cup
• Water - 2 to 3 cups
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Ginger - 1 tbsp, chopped
• Green chilies - 3. finely chopped
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Curry leaves - few
• Cilantro / Coriander leaves - 2 springs, chopped
• Lemon juice - 2 tsp
• Salt - to taste
• Oil - 2 tsp

Method:

1. Mix the flour, turmeric powder, and salt.  Add 2 cups of water and whisk without any lumps.  Keep it aside.
2. Heat oil in a deep pan.  Splutter mustard seeds and cumin seeds.
3. Add ginger, chilies, curry leaves, and asafoetida.  Saute for 10 seconds.
4. Add the flour mixture.  Cook over low heat, stirring constantly.  When the mixture starts to thicken, remove from the heat.  Add cilantro and mix. When Slightly cool, add the lemon juice and mix.
5. The chutney should be semi-solid in consistency.  If the chutney is too thick, add some hot water and mix.
6. Serve hot with poori or chapati.  

Thengai (Coconut) Thogayal ~ Day 90

Thogayal / Thuvayal is a South Indian comfort food, which is made of coarsely ground, fried dal and spices along with coconut.  You can add any vegetable to the dal mixture to make different varieties of thogayal.  It goes very well with hot steamed rice or with any South Indian tiffins, like Idli, dosai or even chapati.

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Preparation time: 5 minutes

Cooking time: 10 minutes

Yields: 2 cups

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Ingredients:

• Grated coconut (fresh or frozen) - 1 cup 
• Urad dal - 1/2 cup
• Dried red chilies - 6 or to taste
• Tamarind - marble sized
• Black peppercorns - 1/2 tsp
• Ginger - a small piece (optional)
• Asafoetida - a generous pinch
• Curry leaves - few
• Salt - to taste
• Oil - 1 tbsp
• Water - for grinding 

Method:

1. If using frozen coconut, thaw it in a microwave for 30 seconds.  
2. Heat oil in skillet.  Add urad dal, red chilies, tamarind, peppercorns, ginger, curry leaves, and salt.
3. Fry, over low heat, until the dal turns golden brown.  Add asafoetida and stir.  Cool slightly.
4. Place the dal mixture in a blender and add a little water and grind to a coarse paste.  
5. Add the coconut and some more water and grind into a thick paste.  The ground paste should be thick in consistency.  So don't add too much water while grinding.  
6. Serve with hot steamed rice and dollop of ghee

Guava Chutney ~ Day 87

With a perfect balance of sweet and spicy flavors, this guava chutney is a delicious accompaniment to any dish. 

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Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

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Slightly modified recipe from: YouTube

Ingredients:

Guava - 4 big or 10 small, seeds removed and chopped

Jaggery powder - 1/4 cup

Ginger - 1 tbsp, chopped

Green chilies - 2, slit

Red chilies - 2, broken

Mustard seeds - 1/2 tsp

Fennel seeds - 1/2 tsp

Nigella / kalonji / onion seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Red chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Asafoetida - a pinch

Salt - to taste

Curry leaves - few

Oil - 2 tbsp

Method:

1. Heat oil in a pan. Splutter mustard seeds.  Add ginger, green and red chilies, nigella / kalongi, fennel seeds, fenugreek seeds, asafoetida, turmeric powder and curry leaves.  Saute for 10 seconds. 
2. Add the guava and stir to combine.  Add enough water to cover the guava pieces.  Cook until soft.
3. Add jaggery powder, red chili powder and salt.  Let the jaggery melts, simmer and continue cooking until the chutney thickens, about 5 minutes.
4. Serve with steamed rice, roti or just about anything.  My favorite choice is with the good old thayir sadam / yogurt rice.  Yumm!!

Peruvian (Mayocoba) Beans and Radish Stir-Fry ~ Day 81

Peruvian beans are also known as Frijoles Perunos / Mayocoba or Canary beans.  They are oval shaped, pale yellow, dry beans with delicious buttery taste and texture.     

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Preparation time: 10 minutes + overnight soaking

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Preuvian beans - 3/4 cup, soaked overnight
• Small red radishes - 2 bunches, washed and cut in to halves
• Fenugreek leaves or any other greens - 1 cup (optional)
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Broken red chilies - 4
• Ground black pepper - 1/2 tsp
• Cumin powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Grated coconut - 2 tbsp
• Curry leaves - few
• Salt - to taste
• Splash of lemon juice
• Oil - 1 tbsp

Method:

1. Pressure cook the soaked beans for 3 whistles or until soft.  
2. Heat oil in a skillet and splutter mustard seeds.  Add urad dal and red chilies.  Fry until golden brown.
3. Add asafoetida, radish, turmeric powder, and curry leaves.  Sprinkle little water, cover, and cook over low heat until soft.
4. Add the cooked beans, fenugreek leaves (or any greens), pepper powder, cumin powder, and salt.  Mix well.  Saute for 3 to 5 minutes.  Remove from heat and add the grated coconut.  Stir to combine.
5. Serve hot as a side dish for any rice dish or simply like a salad.

Cilantro Lime Rice ~ Day 73

Here is an incredibly easy to make Chipotle style, cilantro lime rice recipe.  This delicious and refreshing rice is a great addition to tacos, burritos, and wraps.  This rice can also be served, as a side dish to any Mexican food.

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Preparation time: 5 minutes

Cook time: 15 minutes

Serves: 4

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Ingredients:

• Basmati rice, or any long grain rice - 1 cup, washed and drained
• Butter or any oil - 2 tbsp
• Fresh lime juice - 2 tbsp
• Cilantro - 2 tbsp, finely chopped
• Bay leaf - 1
• Salt - to taste
• Water - 2 cups

Method:

1. In a large saucepan, add butter, bay leaf and rice.  Saute for 2 minutes, stirring constantly, over medium - low heat.
2. Add 2 cups of water and salt.  Let it come to a boil.  Cover and simmer for 15 minutes or until the water is absorbed.
3. Remove from the heat.  Add the lime juice, cilantro and 1 tbsp butter.  Mix gently with a fork.
4. Serve with tacos, burritos or any Mexican food.

Raw (Green) Papaya Dry Curry ~ Day 71

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients: 

• Raw papaya - 1, medium, peeled and cut into cubes
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Turmeric powder - 1/4 tsp
• Curry powder - 2 tsp (Here is the recipe for curry powder)
• Asafoetida - a pinch
• Salt - to taste
• Coconut oil - 2 tsp
• Curry leaves - few

Method:

1. Steam cook the cubed papaya until fork tender.
2. Heat oil in a skillet.  Splutter mustard seeds.  Add urad dal and fry until golden brown.
3. Add asafoetida and curry leaves.  Add the steamed papaya, turmeric powder and salt.  Stir to combine.
4. Add the curry powder and mix well to coat.  Cook over low heat for 2 minutes, stirring often.
5. Serve hot.  Best served as a side dish for sambar, rasam or yogurt rice.

Asparagus Stir-Fry ~ Day 57

A quick, healthy, low calorie, nutrient rich Asparagus stir-fry flavored with lemon and ginger.

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Preparation time: 5 minutes

Cook time: 10 minutes

Serves: 2

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Ingredients:

• Asparagus - 1 bunch, washed, trim the ends and cut into long pieces
• Nigella / Kalongi seeds - 1 tsp
• Grated Ginger - 1/2 tbsp
• Lemon juice - 2 tsp
• Lemon zest - 1/2 tsp
• Ground black pepper - 1/2 tsp or to taste
• Ground almond powder- 1 tbsp
• Salt - to taste
• Coconut oil - 1 tsp

Method:

1. Steam cook the cut asparagus for 3 to 5 minutes or until tender.  
2. Heat oil in a skillet.  Add nigella seeds and grated ginger.  Saute for 10 seconds.
3. Add the steamed asparagus, lemon zest and salt.  Gently saute for a minute.
4. Remove from the heat.  Add the lemon juice and ground almond powder and stir well.
5. Serve hot.  

Peanut Onion Chutney ~ Day 56

This easy and delicious peanut chutney / dip makes a great accompaniment to the South Indian breakfast dishes like, Idli, Dosai, Pongal or Upma.  I even like to have it with chapati. This high protein chutney can also be made without onion and garlic.  Just substitute onion with some fresh or frozen grated coconut while grinding.

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Preparation time: 5 minutes

Cook time: 10 minutes

Serves: 4

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Ingredients:

• Raw peanuts - 1 cup
• Onion - 1, small, chopped
• Garlic - 2 cloves
• Ginger - a small piece
• Red chilies - 3 or to taste
• Green chilies - 2 or to taste
• Tamarind - a small marble sized or 1/2 tsp tamarind paste
• Salt - to taste
• Mustard seeds - 1/2 tsp
• Curry leaves - few, finely shredded
• Oil - 3 tsp
• Water - 1 cup or more for grinding

Method: 

1. Heat 1 tsp oil in a small skillet.  Add the red, green chilies, garlic and ginger.  Saute for 20 seconds. Add the chopped onion and saute for a minute.  
2. Add the peanuts and tamarind.  Toast until the peanuts are golden brown.  Let it cool.  Grind the peanuts with salt, tamarind paste (if using) and water into coarse or smooth paste. 
3. Heat 2 tsp oil in the same skillet and splutter mustard seeds.  Add the shredded curry leaves and add the tempering to the chutney.  Mix well.
4. Serve as an accompaniment along with Idli, Dosai or Pongal.