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!!

Arrabbiata Sauce with Roasted Red Pepper ~ Day 86

Simple, spicy, and delicious pasta sauce made with fresh ingredients.  We had this lip-smacking sauce with spaghetti and we loved it.  

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Preparation time: 10 minutes

Cooking time: 30 minutes

Yields: 3 cups

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Ingredients:

• Tomatoes - 3, large
• Red peppers - 2
• Shallots - 2, large
• Garlic - 3 cloves
• Red pepper flakes - 1 tbsp or to taste
• Dried oregano - 1 tsp
• Dried basil - 1 tsp
• Ground Black pepper - 1/2 tsp
• Sugar - 1/2 tbsp
• Fresh basil - 2 tbsp, finely chopped
• Salt - to taste
• Extra virgin olive oil - 1/4 cup

Method:

1. Preheat oven to 450 degrees F.
2. Wash and pat dry the tomatoes and red peppers.  Roughly chop the shallots.   
3. Line a baking sheet with foil or parchment paper. Coat the vegetables (tomatoes and red peppers) with olive oil and place them on the baking sheet.  Bake until soft and charred on both sides.  Let cool and remove the skin and seeds (from the red pepper).  Chop roughly.
4. Heat 1 tbsp oil in a sauce pan.  Add the shallots and garlic.  Saute until soft.  Remove and transfer it to a blender, along with the roasted vegetables.  Puree until slightly coarse.
5. Heat rest of the oil in the same sauce pan.  Add the ground sauce, and the spices (except fresh basil).  Stir well, cover (to prevent splattering), and cook over low heat for 20 minutes, stirring frequently.  Remove from the heat and add the fresh basil.
6. Cool completely and store in clean glass jar.  Use it over any type of pasta or spaghetti.   
7. The sauce can be refrigerated for a week or 10 days.

Sorakkai / Lauki Kurma with Sprouted Vendayam (Methi/Fenugreek Seeds) ~ Day 85

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Preparation time: 10 minutes 

+

 Sprouting time for Fenugreek Seeds (3 days)

Cooking time: 20 Minutes

Serves: 4

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Ingredients:

• Sorakkai / Lauki / Bottle Gourd /Opo squash - 1, large, peeled and cut into small cubes
• Sprouted Methi / Fenugreek seeds - 1/2 cup
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Green chili - 2, slit
• Ginger - 1 tbsp, minced
• Curry leaves - few
• Sugar - 2 tsp (optional) to balance out the bitterness of the sprouts
• Oil - 1 tbsp
• Salt - to taste
• Coriander leaves / cilantro - for garnishing

To grind:

• Tomato -1, medium
• Grated coconut - 2 tbsp
• Cashews - 1 tbsp
• Poppy seeds - 1/2 tbsp
• Fennel seeds - 1 tsp
• Green chili - 2
• Cinnamon - 1/2-inch stick
• Cloves - 3
• Green Cardamom - 1

To make sprouts:  Soak 1/2 cup fenugreek seeds in enough water for 8 to 12 hours.  Drain and rinse using a colander. Keep it in the colander, covered with a wet kitchen towel for 3 days, rinsing once a day.  Once sprouted, refrigerate and use as needed.

Method:

1. Soak cashews and poppy seeds in warm water for 10 minutes.
2. Heat oil in a deep skillet / pan.  Splutter mustard and cumin seeds.  Add the green chili, ginger and curry leaves.
3. Add the cubed sorakkai / lauki, sprouts, and turmeric powder.  Add enough water to cover the vegetable and cook until soft, over medium-low heat.
4. Meanwhile, grind all the ingredients in the grind list to a smooth paste.
5. Add the ground paste and salt.  Cook for 5 minutes, over low heat. 
6. Remove from the heat and garnish with coriander leaves.
7. Serve hot with chapati, roti or steamed rice.