Friday, February 28, 2014

Broccoli Rabe / Rapini Poriyal


         Broccoli Rabe        -  1 Bunch (Cleaned and Chopped)
         Onion                   -   1 Chopped
         Red Chili               -  2  Broken
         Mustard Seeds      - 1 tsp
         Urad Dal               - 1 tsp
         Cumin Seeds         - 1/2 tsp
         Grated Coconut     - 2 tbs
         Hing                     - 1/4  tsp
         Curry Leaves

Method :
                  Coarsely grind cumin and coconut . Heat oil in a pan. Add mustard seeds and urad dal. Once the mustard seeds crackle, add broken red chili , curry leaves, hing and then onion. Once the onion becomes soft , add the chopped greens and salt. Let it cook till the greens become tender. Add cumin-coconut mix to the greens. Cook for a minute or two and switch off the flame.

Friday, February 21, 2014

Mexican Wedding Cookies

I am hooked to these cookies since my friend gave me this treat for Christmas. Got the recipe from her and I made two batches of these nut-butter cookies yesterday. My friend made them like cute little crescent moons. As it is time consuming , I decided to make just a simple round. It came out really delicious. The best part is that my mom tasted these cookies as it has no eggs.

 Flour – 2 cups
 Butter – 2 sticks (Softened at room temperature)
 Walnut – 1 cup
 Powdered Sugar – 3/4 cup
 Vanilla Essence – 1 tsp

              Roast the walnuts for a minute or two and ground them in a mixer. Add the ground mix to the flour and mix well.  Preheat the oven to 350 degrees F.  Cream the butter and sugar(little less than 1/2 a cup) at low speed until it is smooth. I did mine in Vitamix blender in variable mode, slowly from 1 to 4, until light and fluffy. Add the vanilla essence. Now add the wet mixture to the dry mix. Mix it with a spatula until well blended. Shape the dough into 1 inch balls. Place it on a baking sheet atleast 1 inch apart and bake it for 13-14 minutes. When it is cool enough, roll the cookies in the remaining sugar or sprinkle the sugar over the cookies. Cool it on wire racks.


Tuesday, February 4, 2014

Kohlrabi Kootu

Kohlrabi Greens

I recently came to know that  kohlrabi is rich in vitamin C and fiber. One cup provides about 120 percent of  vitamin C. Let us include kohlrabi in our weekly shopping list to ward off colds.


Kohlrabi -  3                            
Chana Dal - 1/4 cup
Coconut -  4-5 tbsp
Tomato - 1 small (optional)
Red Chilies - 2
Green Chilies -1
Cumin seeds - 1/2 tsp
Garlic  cloves - 2

For tempering
Mustard Seeds
Curry leaves
Small Onion

                 Soak channa for ½ an hour and pressure cook with little turmeric and keep it aside.Make sure it's not mushy.  Peel and dice Kohlrabi. Cook in little water till it become soft. Grind the coconut, chilies, cumin seeds to a smooth paste along with garlic at the end.  Now add the coconut mix and cooked dhal to the vegetable. Add chopped tomatoes and salt. Let it cook for few minutes.Temper the mustard seeds,
 add chopped onions, curry leaves and hing and add the seasoning to the kootu.

Kohlrabi Greens Poriyal



         Kohlrabi Greens  -  1 Bunch (Cleaned & Chopped)
         Red Chili            -  1  
         Hing                   - 1/4  tsp
         Mustard Seeds   - 1 tsp
         Urad Dal            - 1 tsp
         Curry Leaves      - few
         Cumin seeds      - 1/2 tsp
         Grated Coconut  - 2 tbs

Method :
                  Coarsely grind coconut, cumin and red chili and keep it aside.  Heat oil in a pan. Add mustard seeds and urad Dal. Once the mustard seeds crackle, add curry leaves  and hing. Add the chopped greens and salt. Let it cook till the greens become tender. Add the coconut mixture and cook for few more minutes.

         Serve hot with rice.