Spaghetti squash/water melon rind mor kuzhambu(yogurt gravy)

Ingredients

Spaghetti Squash(chopped into small cubes)                           - 1 cup

Water melon rind(skin peeled and chopped into small cubes) - 1 cup

salt                                                                                             - as per taste

turmeric powder                                                                        - 1 tsp

Asoefatida                                                                                 - a small pinch

Curd(yogurt)                                                                             - 1/2 cup or more as required

Water as required

To grind

Almonds(toasted)      - 6-7 

Black pepper corns    - 4-5 (number as per spice level)

Urad dal(toasted)       - 1/2 tsp        

 To garnish

Oil                   - 1 tsp

Mustard seeds - 1 tsp

curry leaves     - 2 - 3 

red chillies       - 2

Cook the watermelon rind and squash in water just enough to immerse them with salt and turmeric powder. Grind the almonds, pepper corns and urad dal. Mix them in thick curd (yogurt).Once the squash/watermelon rinds are cooked, lower the heat and add the yogurt(curd) mixture to it.

Switch off the stove once it start to boil.

Heat the oil and add the mustard seeds, once they splutter add the rest of the garnish ingredients.

Add this to the cooked gravy.

The gravy goes well with rice, dosai, adai and noodles.

Tofu chips(baked)

Ingredients

Tofu(thin slices)                  -18-20 slices
Oil of choice                       - 2 tsps
Turmeric powder                - 1/4 tsp
Red pepper                         - 1 tsp
Garlic powder                    - 1/2 tsp
Salt                                     - as per taste

Mix the dry spices, salt with the oil in a small bowl.
Spread the aluminium foil in a baking tray and brush a thin layer of the oil mixture on it. Then layer the tofu slices on the foil and brush the oil mixture over the tofu. Let it marinate for 30-45 minutes.

Then pre-heat the oven to 400 F and bake it for about 20-25 minutes or until light brown/crispy.
You can add the spices of your choice to flavour the chips.

Loquat sweet and sour chutney (chammanthi/thogayal)

Spring is here! We have many of the loquat trees fruiting in our complex, these are native to south central China. The fruit has a mild sweetness with a touch of sourness which makes it a perfect ingredient for Indian style chutneys. So if you do happen to get this fruit in the store or find the trees near by this recipe is an interesting one and could substitute the raw mango in some dishes.

Ingredients

Loquat fruit(half ripe) - 6-8 medium size
Green chillies             - 4 small ones*
Almonds toasted        - 10-12
Salt                             - as per taste
Oil of choice              - 1 tsp
* Use as many depending on the level of spice you need.

Saute the green chillies with a little oil. Then cut the loquat in half, take out the seeds and the white thin layer between the seeds and the flesh of the fruit. Chop them into small pieces.
Add the cut fruit, green chillies, almond and salt to a blender. Grind them to a smooth paste.

You can garnish the chammandi with mustard seeds and curry leaves heated in a little oil.Goes well with rice/curd rice, dosa or adai

Aval oats sweet appam

I made this today to satisfy my five year old's sugar and chocolate craving. He wanted something 'quickly' in his words so I came with this recipe. 

Ingredients

Oats                              - 1/2 cup

Aval                             - 1/2 cup

Banana                        - 1 ( tiny one - nino ones)

Whole wheat flour    - 1 tbsp ( optional)

Jaggery(palm sugar)  - 1/4 cup 

Chocolate powder      - 1 tsp

Salt.                                - 1/8 tsp

Water as required

Oil/clarified butter for frying

Toast the oats and aval lightly and powder it. Powder the palm sugar and add it to the oats/aval mixture.Add the rest of the dry ingredients and mix well. Mash the banana and add it to the oats mixture. Slowly add water to make it into a thick batter. Heat oil in a pan/appakaral.

Deep fry the oats mix, I used an appakaral(similar to mini pancake with deep holes) until done. Drain excess oil on a paper towel if required.

Cookie cups

Ingredients:

Whole wheat flour  - 1/2 cup

Virgin coconut oil   - 1 and 1/2 tbsp

Cocoa powder         - 1 tbsp

Banana essence      - 4 drops

Dates                      - 10

Milk of choice         - 2- 3 tbsp(I used almond milk)

salt                          - 1/4 tsp

Soak the dates overnight in 1 tbsp of milk. In a mixing bowl add the dry ingredients and mix well. Rough chop the dates and add it to the bowl and blend well. Slowly add the oil and rest of the milk while kneading with your hand until you get a firm non- sticky dough.

Divide them into 6 equal balls and flatten each to about 1/2 inch thickness with your hands. 

Pre-heat oven to 375 F. Place each flattened dough along the curvature of the holes of a greased muffin pan. Gently press it in the center before putting it in the oven.

Then bake for about 20-25 minutes or until done. Press the center of the dough every 4-5 minutes ( I used the ends of my rolling pin). Switch off oven and let it cool before taking it out.

With a little more effort you can get cups of the same size, I did not have the patience for it.

Recipe source  http://quicknhealthy.blogspot.com/2014/03/milk-in-cookie-cups.html

Baked cookie cups

Savory salad/soup cups(Katoris)

I was inspired by Quicknhealthy blogspot recipe milk-n-cookie cups for this recipe. Since the savory version is preferred by the folks here at home attempted this version. Made them in two sizes.

Ingredients:

whole wheat flour - 2 cups

Oil of choice         - 1 1/2 tbsp

Milk/water            - 1/2 cup or as required (I used almond milk)

Salt                       - as per taste

Garlic powder      - 1/2 tsp

Dry thyme            - 1/2 tsp

Mix all the dry ingredients together. I used my food processor for mixing. Add the oil and milk little by little to make a slightly sticky dough. Knead the dough with your hand for half a minute.

Keep the dough aside for an hour. You can make them immediately too.

Small cups (katoris):

Roll the dough into small balls, flatten it with your palm and then press from the center towards the sides to make a small cup. Ensure the thickness of the cup is even all around for uniform baking.

Preheat oven to 350 F. Meanwhile layer a baking tray or pan with aluminium foil and brush the cups with a little oil and bake for about 20-30 minutes or until done.

Baked small cups

Big bowl (katoris):

Baked big bowls

Roll into medium sized balls(3-4 cm diameter) and flatten it. Use a small bowl greased with a little oil and place the dough on the flat surface of the bowl. Then spread the dough over the curved surface of the bowl get a cup shaped dough with even thickness.I used a small glass jar for this. Take the dough out of the bowl brush the outer side with a little oil. Bake at 375 F for 20-30 minutes or until done.

Serve them filled with food of choice.The small cups could be used as a trendy way to serve snacks or appetizers  for parties.

I used the small cups to serve Indian salad(kosumalli - finely chopped raw cabbage, carrots,chopped cilantro/coriander leaves and cooked moong dal seasoned with salt and pepper).

We had the big bowls filled with beetroot soup (Russian borscht)  for us adults and shredded carrots and beets with cheese for our little one who prefers to eat salads.

Small cups with salad

Kosumalli

Savory cup with beets and cheese

  

Savory bowl filled with beetroot soup(Russian borscht)

savory cup filled with carrots and cheese 

Spaghetti squash Olan

In honour of Saint Patrick's day, we had a green lunch this weekend.
Menu was Parboiled rice,spaghetti squash olan and garlic broccoli stir fry.

 Ingredients:

Spaghetti squash           - 1 cup peeled, cut into thin rectangular slices
Long beans                    - 1 cup (julienne)
green chillies                 - 2 (cut each lengthwise into half)*
turmeric powder            - 1 tsp
salt                                 - as per taste
Coconut milk(thick)      - 2 tbsp
Coconut oil                    - 1/2 tsp ( to garnish)

* Add green chillies depending on the level of spice required.

Heat a pan and add the vegetables and chillies with the turmeric powder. Add water just enough to immerse the vegetables. Cook in medium flame with a closed lid. Once vegetables are half cooked add the salt. Lower the heat once the vegetables are cooked. Add the thick coconut milk to this and mix well and switch off the stove once it starts to boil. Garnish with coconut oil. If you have curry leaves add a few of them and then add the coconut oil.

Stir the gravy before serving. It goes well with rice/adai or dosai.

Spaghetti squash olan AKA Spicy Semiya payasam