Bok choy kootu

Being raised in India, I always miss the variety of greens that was  available back home which are not easily available in the US. I have started experimenting with several alternate greens available at the local store and was surprised to find resemblance of some of these. Bok Choy is one of them and is very common in the Chinese cuisine. I have tried to make kootu in this recipe and has turned out well.

Ingredients:  
 

1 bunch of Bok choy
1/2 cup of yellow moong dhal
1 onion
1 tomato
1/4 tsp of turmeric

3 green chillies

1/4 tsp of mustard seeds

1/4 tsp of cumin seeds
pinch of asafoedita 

1 tbsp of oil
salt as required

Preparation:

1.Chop the bok choy along with the stem in to small pieces. Cut the onion and tomato in to small chunks. Slit the green chillies.

2.Saute the onion, green chillies and tomato and add to the moong dhal. 

3.Pressure cook the moong dhal with 2 1/2 cups of water, turmeric, salt, sauteed onion, tomato, green chillies and bok choy for 2 whistles. 

4.Then heat oil in the skillet and add mustard and cumin seeds. As seeds sputter, add them to the cooked dhal. Saute well. Serve with rice and ghee.

Kozhukattai/Modak

I would like to wish my readers a belated Ganesh Chathurthi (Lord Ganesha's Birthday). Kozhukattai or Modak is probably the most symbolic item for this occasion and I would like to share this recipe with you.

Ingredients:

1 1/2 cup of  Idiyappam (Rice) Flour
2 3/4  cup of water
2 tsp of Gingelly oil
A pinch of Salt

Filling:

1/2 cup of grated Jaggery
1/2 cup of roasted peanuts
1 tsp Cardamom Powder

Preparation:

1. Grind the jaggery, peanuts and cardamom together in to a coarse mixture. The filling is ready.

2. Boil water and add oil to it. Add the flour to boiling water and mix well stirring continuously.
3. Add salt, mix well and cook with a covered lid for 2 minutes.
4. Remove from the stove and knead well into a soft dough.

5. Divide the dough into small balls and roll each ball to size of puris.
6. Add filling to the puri and seal the edges. You can make any shape.

7. Repeat the procedure for rest of the modaks. Put these modaks in a steamer/cooker (do not put weight/whistle) and steam for 10-15 minutes. 

Urad dhal thogayal/chutney

    In this recipe, I have made a Thogayal which can be used as a side for idly as well as rice. Thogayal is a type of chutney which is slightly thicker in consistency.

Ingredients:

1/2 cup of urad dhal

1 tsp of chopped ginger

2-3 coconut pieces

4 red dried chillies

gooseberry sized tamarind
pinch of asafoetida

1 tsp of oil

salt as required 

Preparation:

1. Heat oil in the pan and add urad dhal and red chillies. Saute in medium flame, till it turns golden brown.Transfer to a plate and allow them to cool. 

2.Grind the coconut, urad dhal, red chillies, tamarind, salt and ginger with very little water in to a little coarse paste and thick consistency.

3.Urad dhal chutney/thogayal is ready. Serve with rice and little ghee/ sesame oil.