Milagu kuzhambu (Black Pepper Stew)

  My mom shared this recipe as a good remedy for cold. This kuzhambu (stew) would be authentic without shallots. It definitely gives additional taste with them(shallots).

Ingredients:

12 shallots*
10 cloves of garlic
 Sesame oil
1/4 tsp of mustard
1 sprig of curry leaves
lime sized tamarind  
1/2 tbsp of urad dhal flour 
salt as required

Grinding: 

2 tsp of black pepper
2 dry red chilly
1/2 tbsp of urad dhal
1 tsp of ajwain
big pinch of asafoetida




Preparation:

1.Dry roast and grind the ingredients mentioned in grinding in to a coarse powder.
2.Add oil to the kadai, add mustard, asafoetida and curry leaves. 
3.As the mustard sputters, add shallots and garlic to the kadai. Saute till they turn golden brown.
4. Add the coarse powder and a cup of water and thick tamarind water.
5.As they start to thicken, add the urad dhal flour and mix well. It becomes a thick kuzhambu. Try with rice, papad and ghee.

*shallots are optional. I have added to give additional taste.
    

Baingan Bharta (Mashed Roasted Eggplant)

   Baingan bharta is a North Indian specialty made with roasted eggplant(brinjal) and a blend of exotic spices. This delicacy is made by my hubby who always impresses me with his North Indian dishes.

Ingredients:

1 large eggplant 
2 medium tomatoes 
1 large onion
3 green chilies
1/4  inch piece of ginger 
2 cloves of garlic
2 tbsp oil
1/4  tsp turmeric 

1/2  tsp of baingan bharta masala
1/2 tsp of tandoori masala
 coriander for garnish

Preparation:

1.Fire roast the whole eggplant till the skin turns black and easy to peel.

2.Allow them to cool and mash them/ cut in to pieces.  

3.Fine chop the onion, tomatoes, garlic and ginger. Heat the oil in a skillet on medium high and add add garlic, green chillies and ginger to the skillet and saute well till the raw smell disappears.

4.Add onions and saute well. Now add the tomatoes, turmeric and salt, and saute till they are mushy. 

5.Transfer the eggplant, mix well and close the lid. Allow it to cook in medium flame for 10 minutes.

6.Now add the bharta masala and tandoori masala and cook for 5 more minutes. Switch off the flame and add coriander leaves. Baingan bharta is ready and serve hot with roti/ paratha. You can always garnish with chopped cilantro to make it more appetizing!

Vegetable oats upma

  Oats has high fiber content which is proven to lower cholesterol levels. My husband is a borderline health freak and he deserves the credit for this recipe. In this recipe, I tried similar to rava kichdi, just replacing the rava with oats. Definitely simple, but can be made enticing with colorful veggies!

Serves up to 2 people

Preparation time:30 minutes

Ingredients:

1 cup of Oats
1/2 tbsp of chopped ginger paste 
2 slit green chillies
1 chopped carrot
1 small cup of chopped cauliflower
5-6 beans
handful of green peas
1 onion sliced
1/2 tsp of mustard seeds
1 small inch of cinnamon stick
2 cloves 
1 piece of cardamom
1 bayleaf
big pinch of turmeric
handful of coriander leaves

1 tsp of ghee
salt as required

Preparation:

1. Add 1 tsp of ghee to the pan, then add the mustard seeds, cinnamon stick, cloves ,cardamom and bay leaf.
2. As the nice aroma comes add the onion, green chillies and ginger and saute for a minute.

3.Add the vegetables, turmeric and salt to the pan. Saute well. Close the lid and allow the veggies to cook. Add a cup of water and bring it to boil.

4.Dry roast oats in a different pan for couple of minutes. transfer the oats to boiling water. Mix well. Close the lid for 3-4 minutes. Switch off the flame.

5.Add the coriander leaves as garnish. Serve with spicy pickle.