Adai with oats

I have to admit, I am not a great fan of incorporating oats in idlis, dosas and other tiffins. When I came across this recipe in the 365 days of pure vegetarian's blog I had to give it a try. I am glad I did because I just loved the way the adai turned out. This recipe is a keeper and I will surely make it more often. I made some changes to the recipe and here it is. Click here for the original recipe.

Ingredients

Channa dal - 1 cup

Masoor dal - 1 cup

Moong dal - 1 cup

Brown rice - 1 cup

Rolled oats - 1 cup

Ginger - a small piece chopped

Red chillies to taste

Salt to taste

Optional veggies - chopped onions, grated carrots, spinach, etc.

Oil for making adai

Method

1. Soak the channa dal, masoor dal, moong dal and brown rice along with the red chillies for about 3 to 4 hours.

2. Soak the oats in water just 30 minutes before grinding the dals.

3. When you are ready to make the batter - add the dals, oats, soaked red chillies and ginger a little at a time to the blender and make a coarse paste. Do not add too much water while making the batter. The coarse batter improves the taste and texture of the adai.

4. Once the batter is ready add salt to taste. 

5. At this stage you can add finely chopped curry leaves, cilantro and chopped veggies.

6. To make the adai - heat the griddle and pour a ladle of the batter and spread evenly. Add 1/2 tsp of oil and cook on medium heat until browned. 

7. Flip the adai, drizzle some oil and cook until crisp.

8. Serve with chutney, pickle or idli podi.

Notes

1. There is no need to ferment the batter. You can use it immediately.

Slow cooker carrot apple soup

Apples, apples, apples everywhere. So what do you do when life throws apples at you. You share, cook and eat them. As simple as that. My refrigerator is filled with bags of apples thanks to our recent apple picking trip. Here is a recipe for a hearty and simple apple carrot soup. The best part of this recipe is that you put everything in a slow cooker and in the next few hours have a warm and delicious soup on your table.

Ingredients

Apples - 6 to 8 (refrain from using the likes of Granny Smith)

Carrots - 3 or 4 medium sized

Onion - 1 chopped

Cumin seeds - 1 tsp

Vegetable stock/water - 4 to 5 cups

A few cloves of garlic as per taste

Salt and pepper to taste

Method

1. Sauté the onions, garlic and cumin seeds for 1-2 minutes in about a tbsp of olive oil.(See notes).

2. Peel the apples and cube them. Alternatively, you can leave the skin on and use an apple slicer to cut the apples (get rid of the core).

3. Similarly peel and chop the carrots.

4. Add the chopped apples and carrots to the pan with the onions and sauté for another 1 or 2 minutes. You do not have to cook the apples and carrots as the slow cooker will do the work for you.

4. Transfer everything to the slow cooker.

5. Add the vegetable broth, salt and pepper and give it a quick stir.

6. Set your slow cooker on low and cook for 3 hours. (See notes)

7. Give the mix a stir after 3 hours and cook for another 1 hour on high or until the carrot and apples are soft.

8. Blend the soup with a hand blender to a smooth consistency. If you prefer the soup to be chunky then don't blend it all the way.

9. Adjust the salt and pepper and garnish with a dash of heavy cream before serving.

10. I added a few home made croutons to the soup and it tasted delicious.

Notes

1. You can omit this step of sautéing the onions, carrots and apples and instead add them directly into the slow cooker. I did not want the raw taste of onions in my soup so ended up sautéing them. Once again you do not want to cook anything at this stage. Just want the veggies and apples to hit the heat.

2. Adjust cooking times depending on the size of your slow cooker. I used a 3 1/2 quart slow cooker for the soup.

Simple rava kesari

Rava kesari is the most simple dessert that can be put together in minutes. There are various versions to making this yummy halwa. Today's recipe is from my sister's MIL. She would make this very often during festivals. Here goes the recipe.

Ingredients
Rava/Sooji - 1 cup
Sugar - 1 cup
Milk - 1 cup
Water - 1 cup
1 to 2 tbsps of ghee
1/2 tsp elaichi powder
Chopped nuts and dry fruits for garnish
Saffron - a few strands
Orange color - optional (you can use orange color if you want to skip the saffron)

Method
1. Saute the rava in 1 tbsp of ghee on medium heat. Take care not to burn it.
2. Lower the flame completely and add sugar to the same pan. 
3. Add the elaichi powder and saffron strands/orange color.
4. Next add one cup of milk and one cup of water slowly while stirring constantly. Use a whisk to stir to avoid lumps. (See notes)
5. Turn back the heat to medium and cover and cook until the rava is completely cooked. It is purely optional to add ghee at this stage.
6. Meanwhile in a small saute pan add 1 tbsp of ghee and add the chopped nuts and saute until roasted. Add back to the cooked kesari and stir well.

Notes
1. For one cup  of rava you need to add 2 cups of water. Adding milk to the kesari gives it a very good taste and texture. I prefer to use a combination of milk and water. You can skip the milk and and add all water too.
2. If you find the rava water mixture too lumpy simply use a hand blender to remove the lumps. 
3. I used a combination of almonds, cashews, pistachios, cranberries and raisins.

Green tomato channa dal curry

The slight tangy taste of green tomatoes in this recipe complement the channa dal. This is a semi dry curry which goes well with rice and dal/sambar or with rotis/phulkas.

Ingredients

4 to 5 green tomatoes

1 medium onion

2-3 pods of minced fresh garlic

1/2 cup channa dal (soaked for atleast 30 to 45 minutes)

1/2 tsp mustard seeds

1/4 tsp jeera

A few curry leaves

1/4 tsp turmeric powder

3/4 tsp red chilli powder (adjust according to taste)

Salt to taste

Fresh cilantro for garnish

Method

1. Wash the green tomatoes and chop them into cubes.

2. Chop the onion.

3. Cook the channa dal either on the stove top or a pressure cooker. Make sure that it does not get mashed up. The channa dal should still have a bite to it. (see notes)

4. Pour oil in a pan and season with mustard seeds. Once they crackle add the jeera and curry leaves.

5. Next add the onions and garlic and saute until soft.

6. Add the cooked channa dal and saute for 1-2 minutes.

7. Now add the chopped green tomatoes along with the turmeric powder, red chilli powder and salt.

8. Do not add water. Just cover and cook for a few minutes until tender. You can continue the cooking process with the lid off.

9. Garnish with fresh cilantro.

Notes

1. The channa dal can also be microwaved for a few minutes. If using a pressure cooker make sure you do not cook it for more than 1 whistle or else it will get mushy and will change the consistency of the curry.

2. To make the curry more tangy add a teaspoon of tomato paste while sauteeing the onions. 

Baby zucchini subzi

I got these beautiful baby zucchini's from Trader Joes. When you cut them in circles they look just like tindora. So, made a tindora like subzi out of baby zucchini. I felt the baby zucchini's were a bit firmer than the regular ones. As a result they did not get mushy as quickly as the regular zucchini. Give it a try and I am sure you will love it too.

Ingredients

15 to 20 baby zucchinis

1 medium onion

1/2 tsp mustard seeds

1/2 tsp jeera

3/4 tsp red chilli powder (adjust to taste)

1/4 tsp turmeric powder

2 pods of garlic finely minced

1 tbsp of dry coconut

A few curry leaves

Fresh cilantro for garnish

Salt to taste

Method

1. Trim the ends of the baby zucchini and cut them into rounds (see pic).

2. Chop the onions.

3. Pour oil in a pan and season with mustard seeds and jeera. Add the curry leaves.

4. Next add the onions and garlic and saute until soft.

5. Add the chopped baby zucchini along with turmeric powder, red chilli powder and salt.

6. Cover and cook for 3-4 minutes and then continue the cooking process with the lid off. (see notes)

7. Once the zucchini is cooked sprinkle the dry coconut powder. Give it a good stir and garnish with fresh chopped cilantro.

Notes

1. Do not cover and cook for too long as the zucchini will get mushy. This happens with regular zucchini too.

Potato and green beans subzi

Potatoes with green beans is such an awesome combination. I came across the recipe from Monica Bhide's blog 'A Life of Spice'. This recipe has been on my must try file for the last few weeks. Simple yet tasty, this recipe is all about home cooking at its best. No complicated flavors or spices going on here. Also love the way the potatoes are sliced as it makes the subzi visually appealing too. 

I more or less followed Monica's recipe. You can check out her recipe here. 

My variation to the recipe:

I used frozen haricort vert (aka green beans) which I microwaved for 5 minutes before adding to the potatoes. I used ginger-garlic paste whereas the original recipe uses only ginger. I also added half an onion thinly sliced after I seasoned with jeera. 

Do not use store bought coriander/dhania powder. Instead dry roast the coriander seeds in a pan and throw them in a blender/food processor and make a powder. This stays fresh for a few weeks in your pantry and you can use it in a variety of recipes.

Serve with rice and dal or rotis.

Brussel Sprouts Sambar

Got a big bag of brussel sprouts from Costco. Some of them sneaked into this sambar and the remaining into two other recipes which I will post soon. Here goes the recipe.

Brussel Sprouts sambar recipe

Ingredients

1-2 cups of halved brussel sprouts (adjust according to taste)

1 cup of cooked thuvar dal

1 medium onion chopped

1 small tomato chopped

1 tsp of tamarind pulp (see notes)

1-2 tsps of sambar powder

1 tsp of red chilli powder (see notes)

1/4 tsp of turmeric powder

Oil for seasoning

Salt to taste

Seasoning

1/4 tsp mustard seeds

A few methi seeds

Curry leaves

Dry red chillies

Method

1. Halve the brussel sprouts and cook on the stovetop with a pinch of turmeric powder. (see notes)

2. In a big pot add the oil and season with mustard and methi seeds, curry leaves and red chillies.

3. Add the chopped onion and saute until soft.

4. Add the tomatoes and tamarind pulp along with 2 cups of water. 

5. Also add the turmeric powder, sambar powder and red chilli powder. Let it boil until the raw smell goes away about 7-8 minutes.

6. Then add the cooked brussel sprouts and boil for another 1-2 minutes.

7. Mash the cooked thuvar dal and add to the tamarind veggie mix.

8. Add salt and more water if you need the sambar a bit thinner.

9. Boil until well combined. Garnish with fresh coriander and serve with rice.

Notes

1. I use the tamarind pulp from the Indian store. If you are using fresh tamarind you will need a lime sized ball of tamarind. Soak in water and extract the juice.

2. Skip the red chilli powder if your sambar powder is spicy.

3. Do not pressure cook the brussel sprouts as they might get mushy. You can check the texture while cooking on the stovetop. 

Sponge cake flavored with cardamom

Came across this recipe at 'You Too Can Cook's' blog. The pressure cooker method did not work for me so I ended up baking the cake in the oven and it came out just as good. Tastes almost like the yellow cake we get in the local bakeries in India. The recipe uses very little butter and probably I will substitute with whole wheat pastry flour or spelt flour the next time. But for now enjoy this simple cake recipe. Click here for the original recipe from you too can cook.

Recipe for Sponge cake flavored with cardamom

Ingredients

1 cup All Purpose flour

1 cup powdered sugar (not icing sugar - see notes)

150 ml of milk (use any milk you have in the fridge)

2 tbsps of butter

2 eggs at room temperature

A pinch of salt

1/2 tsp of vanilla essence

1/2 tsp of cardamom powder (if skipping the vanilla use 1 tsp)

1 tsp baking powder

Method

1. Add the butter to the milk and bring to a boil until the butter melts. Stir and set aside. Let is cool. (see notes)

2. Add the eggs to a bowl and beat until pale. Use an electric blender.

3. Next add the powdered sugar and beat until fluffy. 

4. Add the flour, baking powder, vanilla essence, cardamom powder and salt and blend well.

5. Add the milk/butter mix and on slow speed blend well.

6. Pour the cake batter into a buttered 9 inch round cake pan or an 8 inch square cake pan. 

7. Bake at 350 degrees for 40 minutes until a tooth pick inserted comes out clean. You will know the cake is done when the top and the edges are brown.

8. Take out from the oven and let it cool for a few minutes before you cut.

Notes

1. Using powdered sugar is a must. This works well as powdered sugar blends better with the eggs. And blending to a fluffy consistency is an important step as this recipe uses very little butter. Also as mentioned in the original recipe do not use icing sugar.

2. The milk and butter mixture needs to cool because hot milk will curdle the eggs.

Butternut squash with panch phoron

Panch phoron an unique blend of five spices (call it Indian five spices) gives a delicate and well balanced flavor to any vegetable. Make a blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard and fennel seeds in equal parts and store them in your pantry. Season a variety of veggies like potatoes, cauliflower and even dal with this spice. Check out this post at Bong Mom's cookbook for more info and recipes using Panch Phoron. 

Seasoning butternut squash with panch phoron takes it to the next level. Serve it with a bowl of hot rice and dal or eat it as a warm salad. You will love the flavors of the spices that go so well with the squash.

Butternut squash with panch phoron recipe

Ingredients

3 to 4 cups of cubed butternut squash

1 medium onion chopped

1 tsp panch phoron spice mix

A few curry leaves

1/4 tsp turmeric powder

2 green chillies (adjust to taste)

Salt to taste

Fresh chopped cilantro for garnish

1-2 tsps oil

Method

1. Pour oil in a saute pan and add the panch phoron. 

2. Let it crackle and then add the curry leaves, green chillies and onion and saute until onions are soft.

3. Next add the butternut squash, turmeric powder and salt.

4. Cover and cook the squash. Do not add water as the squash will become mushy.

5. After 3 to 4 minutes remove the lid and cook until fork tender.

5. Garnish with fresh cilantro.

Notes

1. Look for cubed butternut squash in grocery stores. I got it from Costco. 

2. Use dry red chillies instead of green chillies.

Spinach Green Tomato dal

The addition of green tomato to this dal gives it a tangy flavor. It's a one pot dal and all you have to do is season it when its done. Spinach dal with hot rice is comfort food at its best.

Spinach green tomato dal recipe

Ingredients

4 cups of chopped Spinach (or 2 cups of frozen spinach)

1 cup thuvar dal

2-3 green tomatoes

1 small onion

2-3 green chillies (adjust according to taste)

1/4 tsp turmeric powder

1/2 tsp red chilli powder

A pinch of asafoetida

Salt to taste

For seasoning

1/2 tsp mustard

1/2 tsp jeera

2 dry red chillies broken

A few curry leaves

2 pods of garlic finely chopped

Method

1. Pressure cook the thuvar dal with spinach, chopped green tomatoes and onion, green chillies, turmeric powder and red chilli powder.

2. Once done open the lid and add salt and mash the dal mixture.

3. In a pan season oil with mustard, jeera, dry red chillies, curry leaves and garlic. Pour into the dal mixture, stir quickly and cover the lid and set aside for all the flavours to incorporate.

4. Serve with hot rice.

Banana chocolate cardamom mini cakes (eggless)

I heard about spelt flour from Richa of As Dear As Salt during one of our never ending conversations about food. But I never baked with it until recently when I picked up some organic spelt flour from the Whole Foods Market. And it is one of the most versatile flours to work with. I loved the texture of this cake - moist, fluffy and crumbly at the same time. And it's eggless too! So, here goes the recipe. Adapted from Veg Inspirations. Check out the recipe here. 

Banana chocolate cardamom mini cakes recipe

Ingredients

2 cups spelt flour

1 cup almond meal

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup sugar (I used 1/2 cup and it was a bit less) (see notes)

2 tbsps cocoa powder

1 tsp cardamom powder

Wet ingredients

3 ripe bananas

1/2 cup sour cream

1/2 cup canola oil

Method

1. Put all the dry ingredients into a big bowl. Mix well and set aside.

2. Mash the bananas and add the sour cream and canola oil and stir until combined.

3. Add the wet ingredients into the dry ingredients and mix well. At this stage you can add chocolate chips, walnuts, pecans or raisins if you wish. I wanted to make it plain.

4. Pour into any mould you have. I had the bundt like moulds so used them. I baked some of them into muffins too. Use any baking dish you have at home. Just grease the inside of the pan/baking dish with unsalted butter or cooking spray.

5. Sprinkle turbinado sugar on the cakes or top them off with some chocolate chips or nuts (optional).

6. Bake at 350 degrees for 25 minutes in a pre-heated oven.

Notes:

1. I plan to increase the sugar to 3/4 cup the next time I bake this cake. If you are adding chocolate chips to the batter then 1/2 cup of sugar would be just right.

2. Also add walnuts or pecans if you like. Raisins would be a good addition too.

Onion and banana pepper pakoras

This is a recipe for regular onion pakoras with a spicy twist. I had a few banana peppers in the fridge and wanted to make my Banana Pepper curry. Instead I added it to the onion pakora mix. The result were mildly spiced crispy and yummy pakoras.

Onion and banana pepper pakoras recipe

Ingredients

Onion - 1 big (thinly slice)

Banana peppers - 5 (thinly slice just like onion)

Besan - 1 cup (add less or more if required)

Rice flour - 1/2 cup (adjust according to besan quantity)

Red chilli powder - 1/2 tsp

Salt to taste

Oil for frying

Method

1. Chop the onions and banana peppers and set aside in a bowl.

2. Add besan, rice flour and very little water and mix. Do not make it too thick or watery. It should be a dry mixture.

3. Add red chilli powder and salt.

4. Heat the oil and sprinkle the onion besan mixture into the hot oil. Keep turning the pakora so that it cooks evenly and becomes crispy.

5. Transfer to a plate lined with a paper towel. This will hels absorb the excess oil and will keep the pakoras dry and crispy.

6. Serve with ketchup or Sriracha sauce. 

Potato masala - pressure cooker recipe

This is a one pot recipe to make potato masala for dosa and poori. I got this recipe from my mom during one of our conversations about food. I would always follow the elaborate method of boiling the potatoes, peeling them and mashing them for the masala. This recipe is a shortcut and you can make it just before your guests arrive. 

Yields the same quantity you see in the picture

Potato masala - pressure cooker recipe

Ingredients

Potatoes - 2 medium sized

Onion - 1 medium

Tomato - 1 medium

Green chillies - 2 or 3 (adjust according to taste)

Mustard, jeera, urad dal and curry leaves for seasoning

Turmeric powder - a pinch

Oil - 1 -2 tbsp

Lime juice - 2 tbsp

Asafoetida - 1/4 tsp

Salt to taste

Fresh cilantro for garnish

Method

1. Peel the potatoes and cut into cubes.

2. Chop the onion and green chillies.

3. Chop the tomatoes finely.

4. Pour oil in the pressure cooker and season with mustard, jeera, urad dal and curry leaves.

5. Add the onion and green chillies and saute until soft and add the asafoetida.

6. Next add the tomatoes and saute for 1-2 minutes.

7. Add the cubed potatoes, turmeric powder and salt.

8. Add about 1/2 cup of water and give it a good stir.

9. Close the pressure cooker and switch off after 3 whistles.

10. Wait a while and open the cooker and stir. Check for salt. 

11. Add the lime juice and garnish with fresh cilantro.

Serve with masala dosa or poori. I served the potato masala on the side with dosa and chutney.

Notes

1. If using for dosa add less water. 

2. Use a potato masher if required. I just use the back of the spoon to mash and stir the masala.
3. After opening the cooker if the masala is a bit watery, just let it boil for some time. Do not use the lid when boiling. This helps evaporate some of the liquid.

Zucchini and spinach saute

A perfect side dish for rice or rotis, this subzi can be made even with frozen spinach.

Zucchini and spinach saute recipe

Ingredients
Zucchini - 2
Fresh spinach leaves - 4-5 cups
Onion - 1 medium
Garlic - 2 cloves finely chopped
Green chillies - 2
Mustard, jeera and urad dal for seasoning
Turmeric powder
Salt
Oil - 1 tbsp
A few curry leaves

Method
1. Peel the skin off the zucchini. Chop into medium sized cubes.
2. Wash the spinach leaves and chop finely.
3. Chop the onions.
4. Pour oil in a pan and season with mustard, jeera, urad dal and curry leaves.
5. Add the onions and saute until soft.
6. Next add the garlic and chopped green chillies.
7. Now add the chopped spinach and saute for a minute before adding the zucchini.
8. Add the turmeric powder and salt to taste. Cover and cook for 2-3 minutes.
9. Remove the lid and continue cooking until the zucchini is cooked.

Notes
1. Do not cover and cook for a long time as the zucchini will let out a lot of water.

Cracked wheat moong dal payasam - in a slow cooker

Creamy, sweet and yummy .... that's exactly how this slow cooked payasam tastes. With just a few ingredients and a slow cooker you can create this easy recipe for any occasion. 

Cracked wheat moong dal payasam recipe

Ingredients 

(for a 3 1/2 quart slow cooker)

Cracked wheat (coarse) - 1 cup

Moong dal - 1/4 cup

Whole milk/evaporated milk - 4 cups

Condensed milk - 1/2 cup (adjust according to taste)

Jaggery powder - 2-3 tbsp

Elaichi powder - 1/4 tsp

Raisins - a few

Cashews (optional)

Ghee to fry the raisins/nuts and moong dal - 1 tbsp

Method

1. Saute the moong dal in 1/2 tbsp of ghee.

2. Wash the cracked wheat and add to the slow cooker.

3. Add the sauteed moong dal.

4. Pour the milk and stir well.

5. Next add the elaichi powder and condensed milk and stir to combine.

6. Cover with the lid and set on low for about 2 hours. Give it a stir after one hour.

7. When 3/4 cooked add the jaggery powder and mix well.

8. Set the slow cooker on high for the next one hour.

9. If you see the payasam bubbling reduce the setting to low and continue to cook for another 30 minutes.

10. You need to cook until you get a creamy consistency. 

11. Garnish with raisins and cashews (if using). 

Notes

1. The jaggery powder gives the payasam its color.

2. You can skip the moong dal and make the payasam with just the cracked wheat.
3. Cooking time varies depending on the size of the slow cooker.

Tawa Pulao

This is an awesome recipe that uses left over cooked rice. Considered as a popular street food in Mumbai, this recipe uses pav bhaji masala that gives it an unique taste. The street vendors make this pulao on the tawa and that's where it gets it name from. I used a regular non stick kadai/pan to make the pulao. This recipe is adapted from Sanjeev Kapoor's recipe. Check out this link for his recipe.

Tawa Pulao recipe

Ingredients
Cooked basmati rice – 2 cups
Onion - 1 medium chopped lengthwise
Ginger garlic paste - 1/2 tsp
Carrots – 1 (diced into small cubes)
Frozen green peas – 1/4 cup
Green Bell Pepper – 1 diced
Canned tomatoes  – 2 to 3 tbsps
Oil – 1 to 2 tbsps
Cumin seeds – 1 tsp
Turmeric powder – 1/4 tsp
Red chilli powder - 1 tsp (adjust to taste)
Pav Bhaji masala powder – 1-2 tsp
Salt to taste
Fresh cilantro for garnish

Method

1. Heat oil in a pan and add cumin seeds. Once they splutter add the onions. Saute until soft and add the ginger garlic paste.
2. Add the green peas, bell pepper and carrot, cover and cook until almost done. Next add the chopped tomatoes and cook for 1-2 mintues. Reduce the flame to low and add the turmeric powder, red chilli powder, salt and pav bhaji masala and stir until it blends with the veggies. You don't want to burn the spices.
3. Add the rice into the pan and stir well. Check for salt and add more if you need at this stage.
4. Garnish with fresh cilantro. Serve with raita.

Notes:

1. I added the tomato after the veggies were 3/4 cooked. This helps keep the pulao moist.

2. If you like the rice a bit more tangy, you can add a few squirts of tomato ketchup along with the tomatoes.

Lime pickle - mom's recipe

A bowl of yogurt rice with home made lime pickle on the side is enough to take me back to my childhood. My mom always had a bottle of lime pickle in the fridge. I never tried making it myself until recently and it turned out to be just like what my mom used to make. 

Here is the recipe:

Lime pickle recipe

Ingredients

Lime - 10 medium sized (chop 6 of them and juice the remaining 4)

Turmeric powder - 1 tsp

Red chilli powder - 1/4 cup (change according to taste)

Salt - 1/4 cup (see notes)

Methi powder - 1 tsp (roast and grind into a fine powder)

Asafoetida - 1/2 tsp

Mustard - 1 tsp

Oil - 2-3 tbsps

Method

1. Cut the limes into medium sized pieces and transfer to a pyrex/glass bowl. Add the salt and turmeric powder. Add the lime juice, stir, cover and set aside on the countertop for 3 days. Stir the lime mixture once every day.

2. On day three you have to season the lime for the pickle.

3. Pour oil in a pan and add the mustard seeds. Once they splutter add the asafoetida and switch off the stove. 

4. Wait a couple of minutes until the oil becomes luke warm. Then add the red chilli powder and methi powder. Pour on the lime mixture and stir until completely incorporated. At this stage if the pickle looks dry then heat 1-2 tbsps of oil and add to the pickle. 

5. Cover and set on the countertop for one more day. Transfer the pickle to an air tight jar and store in the refrigerator. You can leave some pickle outside for daily use. Replenish as needed.

The refrigerated pickle will be good for a couple of months.

Notes

1. The salt seems a lot but the tartness of the lime offsets the salt. Will be just right for 6 limes. I used Salt Sense low sodium salt.

2. You can use lemons too, but only the ones with a thin skin. If you use the regular lemons that have a thicker skin they will not soak well and the pickle will be dry and the lemons will be too hard to chew.

Chow chow carrot poriyal

This is a recipe I have recreated from the menu of one of my favorite Indian restaurants (read Udipi Dosa House). Popular for its fresh vegetarian food the menu featured poriyals, kuzhambu, sambar and chutneys that tasted like home cooked food with the right amount of spices. 

Chow chow carrot poriyal recipe

Ingredients

Chow chow - 2

Carrot - 3 medium sized

Onion - 1 medium sized

Fresh grated coconut - 2 tbsps (frozen grated coconut will work too)

Mustard - 1 tsp

Red chillies - 2 or 3 (adjust according to taste)

Curry leaves - a few

Turmeric powder - 1/4 tsp

Salt to taste

Oil - 1 tbsp

Garlic (optional)

Fresh cilantro for garnish (optional)

Method

1. Peel the skin of the chow chow and carrot and cut into small cubes. Chop the onions and set aside.

2. In a pan add the oil and mustard seeds. Once they pop add the red chillies and curry leaves. 
3. Next add the onions and saute until soft. At this stage you can add garlic if using. 

4. Add the chopped chow chow and carrot along with turmeric powder and salt. Do not add water as the veggies will release water.

5. Reduce heat to medium cover the pan and cook for about 5-7 minutes stirring a couple of times. If you leave the cover on for too long the veggies will become mushy.

6. Remove the lid and add the grated coconut. Continue to cook until the veggies are done. 

7. Garnish with fresh cilantro just before serving.

Notes

1. Garlic imparts a nice taste to this recipe.

2. Serve with sambar, vathakuzhambu or rasam.

Pal payasam - Slow cooker recipe

Hi foodies 

It's been almost five years I have been away from my blog. A busy life with kids, relocating to a new city, moving to a new house et al has kept me busy all these years. It's been so much fun browsing, collecting and trying out recipes posted by all of you.

My never ending passion for food and cooking is bringing me back to blogging again. From cooking and tasting simple recipes to trying out exotic and complicated ones I have realized that my heart lies where comfort food is. Simple, home made and healthy meals with a few easy to find ingredients is just about enough to make my day. 

This blog will also feature vegetarian weight loss recipes which will be really handy if you are trying to lose weight. Over the last few months I have been taste testing semi-home made recipes which will be easy on your wallet and of course help you lose weight too. It worked for me and it can work for you as well. 

You will not see a new recipe everyday on the blog, but I will keep up my effort in posting something new and interesting as often as I can. A big note of appreciation to my fellow bloggers - sailusfood, onehotstove, talimpu, amadteaparty, aayisrecipes, akshyapatram, saffrontrail, and many more who have been active in the blogging world. I have been following your posts all along. 

The recipe I have chosen today is pal payasam/rice pudding. I made this in my slow cooker and it turned out excellent. With a few ingredients and very little effort you can make this simple dessert ahead of time. The slow cooker does all the work for you. This recipe is adapted from the cookbook - 'The Indian slow cooker' by Anupy Singla. I have made a few changes to the original recipe. A detailed post on how to use a slow cooker will follow soon.  

The ingredients mentioned below are for a 3 1/2 quart slow cooker. Double the ingredients if using a 5 quart slow cooker. Infact, you can simply use a 5 quart slow cooker for the same ingredients too.

Pal payasam - slow cooker recipe 

(makes about 6 cups) 

Ingredients 

Basmati rice - 3 tbps (soak for atleast 30 minutes) 

Whole milk - 6 cups 

Sugar - 1/4 cup (Use less or more according to taste. For me the payasam was just right, not too sweet). 

Elaichi powder - 1/4 tsp 

Ghee - 1 tsp 

Chopped cashews - 1 tbsp 

Raisins - a few

Saffron - a few strands (soak in warm milk for a few minutes) 

Method 

1. Put the rice, sugar, cardamom and milk in the slow cooker. You can either add the raisins now or garnish at the end. 

2. The cooking time is 3 hours. Cook on low for the first hour and cook on high for the remaining 2 hours. Feel free to change the setting to low if you see the payasam bubbling away. Every slow cooker works different. (see notes) 

3. Stir the payasam every hour. (see notes) 

4. Once done set aside. Add the ghee to the pan and saute the raisins, chopped almonds and cashews and add to the payasam. 

5. Garnish with the soaked saffron milk. 

Serving tip: Spoon the payasam into small bowls and garnish with rasins, almonds, cashews and saffron. If making ahead, cover each bowl with a plastic wrap and refrigerate. This payasam can be served chilled or warm. 

Notes: 

1. The amount of rice in this recipe seems less, but once cooked it will be just right. 

2. I always use the slow cooker when I am at home and I can adjust the settings if required. On the contrary, slow cookers are meant to be used overnight (if making oatmeal for breakfast) or when you are away and want to get back to a home cooked meal. But if too little liquid is used for cooking it can dry out the food or if too much is used it might spill over. I personally recommend not leaving your home when using the slow cooker. I follow this rule for all the appliances in the house, mostly as a safety issue. 

3. Also peeking into the slow cooker is not allowed while cooking. It increases the cooking time. But with Indian cooking, it's good to stir the contents a couple of times, not too often though.