Pumpkin Raita!

If, like me, you tend to go overboard at your local pumpkin patch this time of year and find yourself with an excess of pumpkin and/or butternut squash, this is a great recipe to try. Easy, nutritious, and different!

Ingredients:

3 cups cubed pumpkin/ butternut squash

1 tbsp cumin seeds

2 tbsp canola oil

1/4 tsp turmeric

1/4 tsp chili powder

1 tsp grated fresh ginger

4 cups plain yogurt

salt to taste

Directions:

1. Heat oil in a nonsstick pan/wok.

2. Once the oil is heated, add the cumin seeds. When they start to sizzle, add the pumpkin, turmeric, chili powder and salt.

3. Stir-fry for 10 minutes or until half-cooked, then add ginger.

4. Cook until soft, then cool until pumpkin comes to room temperature.

5. Beat in yogurt, and enjoy!

Serving suggestion: goes great with fresh naan or plain rice!

What we're eating today

I've recently found myself more and more curious about what other people have for dinner every night.  Are they like me, and do they recycle their same favorite dishes each week, or are they constantly creative and inventive?  So I decided to start posting, daily (or close to daily), what our family is having for dinner. They will include recipes as well.

Tonight, we're having black beans and creamy polenta.

Black beans recipe:

2 cups dried black beans (or 1 can)
1 tsp cumin seeds
1 large garlic clove
1 small onion
1 bell pepper (optional)
1 tbsp canola or olive oil
salt and pepper to taste

1.  If you're using dried beans, soak them overnight and either cook them for 5 hours in the crock pot/slow cooker or pressure cook until they are cooked. If you're using cans, you can skip this step and go directly to the next one.
2.  Finely  chop the onion and mince the garlic (as well as the bell pepper if you've opted to include it).
3.  Heat oil in a pot, and when hot, add the cumin, onion, garlic, and chopped bell pepper.
4. Sautee for a few minutes and then add the beans and 2 cups water if you used canned beans, and the cooking water plus one cup for dried beans.
5.  Add salt and pepper and cook on medium for 10-15 minutes. Serve with rice, tortillas, or polenta.

Polenta recipe:

2 cups cornmeal
4 cups liquid (stock, water, or milk for extra creamy polenta)
1 chopped clove garlic
1 tsp dried oregano
1 tbsp olive oil
1tsp butter
salt and pepper to taste

1.  In a pot, heat butter and olive oil.
2.  Add garlic and dried oregano and when they sizzle, add the liquid
3.  Once the liquid starts to simmer, turn heat to low and slowly stir in the cornmeal.
4.  Keep stirring and add salt and pepper.
5.  Once you have achieved a creamy consistency, the polenta is done.  (approximately 10 minutes)

Total prep time for this meal can be 20 minutes, if you cook the beans and polenta concurrently!

Time-Saving Tips in the Kitchen!

My old roommate and best friend was often amazed that I was able to put together a meal in minutes, if necessary.  I'd love to say it's just because I'm that resourceful, but the reality is that it's not that hard to come up with a quick meal.  It does however, take some planning.  I thought I'd offer some of my time-saving tips that make weekday meal preparation a breeze!

1.  Plan your meals for the week and shop accordingly.  That way, there's no hemming and hawing over what to make for dinner every night, which is time-saving in and of itself.  If you know what you're going to make, shop for all those ingredients over the weekend, so there are no last-minute trips to the grocery store!
2.  Have a well-stocked pantry (see previous post on how to do this).  Even if you haven't planned your meals, having a pantry full of goodies practically guarantees that you can make a meal without having to go to the grocery store in preparation.
3.  Chop basic herbs, vegetables and spices and freeze or refrigerate them.  This goes for onion, tomato, garlic, and ginger.  You can even buy minced garlic or ginger paste so that you don't have to cut them at all.  You can also chop your vegetables the night before for the next night's dinner and refrigerate
4.  Take shortcuts when you need to.  This includes buying canned beans instead of dried, or pre-cook your beans and legumes in the slow cooker so all you need to do when you get home is season. 
5.  Buy frozen vegetables. Many frozen veggies are just as good, and sometimes even better, than fresh!  They are also often cheaper.  My favorite frozen veggies to have around are corn, broccoli, spinach, cauliflower, peas, and green beans. 
6.  Use a crock pot or slow cooker.  I've often made meals such as chili or black beans by taking a few minutes to put them in the slow cooker in the morning.  When I come home, all I need to do is make minor adjustments with the seasoning, and dinner is done!
7.  Keep it simple.  Save elaborate meals for the weekend when you have more time for preparation.  There are many easy weekday meals such as grilled cheese and soup, quesadillas, chili, and much more.  Breakfast foods like eggs can also go a long way for dinner! 

Spicy Vegetarian Chili

Veggie chili is the perfect winter meal.  It's hearty and satisfying, spicy enough to warm you up, and also very healthy! And what's even better is that carnivores won't notice there is no meat in it, it's so good. 

Ingredients:

1 can dark red kidney beans
1 can blackeye peas or black beans
1 cup frozen corn
1 cup salsa
1 chopped tomato or 1 can diced tomatoes
1 red onion
1 package veggie crumbles (I use Smart Ground- or feel free to omit this if you don't like veggie crumbles)
2 cloves garlic
1 bell pepper
1 jalapeno
1 tbsp cumin (seeds or ground)
1/2 tsp red chili powder
1/2 tsp tamarind concentrate
1 tsp brown sugar
1/4 cup chopped cilantro
salt to taste

Directions:

1.  In a wok, heat 1 tbsp oil.  When hot, add cumin seeds.  When they start to sizzle, add chopped onion and garlic.
2. After onion and garlic brown slightly, add chopped bell pepper, jalapeno, and tomato.
3.  Cook on high until it forms a paste-like consistency.
4.  Add veggie crumbles, beans, and all remaining vegetables. 
5.  Add all spices, salt, salsa and two cups water. Reduce heat to medium and bring to a simmer.
6.  Once at a simmer, add tamarind paste and brown sugar.
7.  Simmer for 5-10 minutes on medium low.
8.  Garnish with cilantro and serve with grated cheese on top!

Vimala Cooks, Everyone Eats

I didn't start this blog with the intention of being a food critic, but every once in a while, there comes a restaurant that truly blows my socks off.  I found such a gem over Thanksgiving weekend in Chapel Hill, NC. It's called Vimala's Curryblossom Cafe (http://www.curryblossom.com/) . Vimala's offers traditional Indian fare as well as some fusion items, such as a "chole bowl".  The atmosphere is much like a chic coffee shop, with the menu written artistically on a blackboard.  It's very spare but cozy inside.  But we didn't come there for atmosphere, we came there for food.  And the food did not disappoint!

The masala dosas were the perfect combination of crispy and soft.  The chole was tangy and spicy, and the bhaturas looked delicious.  The masala chai was simply to die for- and what really won my heart is that when Vimala herself noticed it had gotten cold as I tended to my toddler, she said "Let me top it off and warm it up for you.  Nobody wants a cold cup of chai!"  Certainly not- as I normally like my chai almost boiling!  She then brought over some khichdi (rice with lentils) and yogurt for my son, who was noticably distressed at having to eat carrots from a jar.  All complimentary.  And this is what distinguishes Vimala's Curryblossom Cafe- when Vimala cooks, Everyone Eats- even my notoriously picky 12 month old, who polished off all that khichdi and then some. 

So if you find yourself in Chapel Hill- check it out.  Vimala will win over your stomach as well as your heart!

Easy Pesto Pasta

I LOVE Pesto pasta.  In fact, I love all pasta, but I make the pesto kind when I'm tired of plain old pasta with tomato sauce.  It's easy and takes very little time because all you have to do is blend!



Ingredients:

3 cloves garlic

1/4 cup olive oil

1/4 cup toasted pine nuts or walnuts

1 cup basil (one small package)

1/2 bag of fresh spinach

1/3 package tofu

salt and pepper to taste



Blend all ingredients, toss with pasta and enjoy!

Mysore Tomato Saaru (Rasam)

Tomato saaru, as it is known in Mysore, the part of India where my parents come from, is a light, spicy soup that is traditionally eaten with rice.  In other parts of India it is called rasam, and can also be treated like a hot drink.  I grew up eating this almost every day of my childhood, and it is still my comfort food! Best of all, it can be made in under 30 minutes.

Ingredients:

1 cup toor dal
1 tomato
1 tsp tamarind concentrate
1 tbsp rasam powder (found in your local Indian store)
1/2 tsp turmeric
1 tbsp mustard seeds
1 tbsp cumin seeds
pinch of asafetida (heeng)
2 tbsp oil
salt to taste (I add about 1 tsp)
1/4 cup chopped cilantro for garnish

Directions:

1.  Cook toor dal, along with 6-7 cups of water, turmeric, salt, and 1 tbsp oil in a pot or pressure cooker until almost fully cooked.
2.  Chop the tomato and add to the dal.
3. Cook on medium high heat until at a slow roling boil.
4.  Add tamarind concentrate and rasam powder.
5.  Cook another 5 minutes, until the tomato is cooked.
6.  In a separate small saucepan, heat the remaining oil and add mustard and cumin seeds as well as the asafetida.
7.  When the mustard seeds start to pop and the cumin sizzles, remove from heat and add to the liquid.
8.  Garnish with cilantro and serve with rice and ghee.