Sweet Corn and Black Bean Salad Recipe

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You wouldn't believe if I told you that these days I eagerly and often hungrily click on any recipe which has the words: easy | make-ahead | freezable. Balancing work and umpteen number of things I wish to do (like zentangle, reading) AND eating healthy food is becoming increasingly challenging. I stumbled upon today's recipe during one of those Google searches where I was looking for a healthy yet easy salad. 

Slow Roasted Bell Pepper with Red Lentils (Bhuna Hua Simla Mirch Aur Masoor Dal) Recipe

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I don't think I can ever get bored of eating dal. Probably because it is so easy to make and doesn't need much planning or thought especially on a busy weeknight. And also because an egg omelette and a simple tomato dal were the first few recipes I tried under my mother's watchful eye. She is a terrific cook and all I wanted to do is cook like her. Though my first dal didn't turn out to be a spectacular one with the tempering almost burnt, I still fondly remember the night and its memories. Today's recipe (adapted from my favorite book - 660 Curries by Raghavan Iyer) - Slow Roasted Bell Pepper with Red Lentils is a combination of flavors I never cooked before - bell pepper with red lentils. Finger licking good!

How to Make and Freeze South Indian Tomato Sauce Recipe

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..let us preserve some summer sunshine by making this vibrant sauce..

Summer is here. Farmer's Markets across Bay Area are bustling with tomatoes at their absolute best and also cheapest. Summer tomatoes are so much juicier and better when compared to their ghostly, almost powdery versions of the Winter. And Now is also the best time to get to work towards preserving a little sunshine by making a batch of homemade tomato sauce and freeze in a small containers, for later use. Not necessarily for colder months to come as I am pretty sure these will be used way before that. Almost every Indian curry starts with an onion-tomato base and this sauce  compliment well with all of them. 

Today's tomato sauce recipe is a South Indian version I stumbled upon in Madhur Jaffrey's 'Vegetarian Cooking' cookbook. The ingredients are basic pantry staples and the resultant sauce is very flavorful and aromatic. For this recipe, there is no blanching or peeling of tomatoes required. Just roughly chop them into chunks, mix in other ingredients, use some muscle power and let it simmer until it reaches a sauce-like consistency. Cool, blend and store/freeze. That is it. No fancy equipment except for a blender to puree the tomato-ey mixture. 

How to make Oats Pongal (Oats With Split Mung Dal) and Tomato Gotsu Recipe

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Ask any South Indian, what is his/her favorite breakfast? I am pretty sure Idli or Dosa will top the list along with Ven Pongal accompanied by a version of Coconut chutney. These are the dishes that defined our care-free childhood days. These are also the dishes we tend to go back to for comfort, time and again in some form or fashion. Today's post is about Oats Pongal, an incarnation of a traditional white rice cooked with mung dal and black peppercorns recipe. It is super simple to make, perfect for busy weekdays. A touch of ghee, grated ginger and curry leaves makes it flavorful just like its original version. The consistency of the pongal is purely of personal choice. I like mine a bit soupy while there are others who would want a little thicker. Adjust water quantity and play with various mix-ins (mentioned in the recipe below) and you have a healthy, one pot meal (for breakfast, lunch or dinner) ready in minutes. Now, a spicy side like a simple Tomato Gotsu makes the pongal even more enjoyable. If you are short on time, a blob of Indian pickle or a handful of potato chips work too. Enjoy!

[Pressure Cooker Recipes] Lauki Chana Dal | Bottle Gourd Cooked in Lentils

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Piping hot dal + white rice (chawal) is a combination made in heaven. There are numerous ways to prepare a dal in Indian cuisine incorporating different kinds of veggies and spices. Today's recipe - Lauki Chana Dal (Bottle Gourd Cooked in Lentils) uses split bengal gram, bottle gourd also known as opo squash and my handy, best friend in the kitchen - a pressure cooker. I know it is one of those cooking equipments with a bad rep but it is making a comeback thankfully with many fool-proof, safety features. Did you know when compared to conventional cooking, most foods cook 70% faster (here's the proof) when using a pressure cooker. No wonder I love it so much especially on crazy weekdays when whipping up a simple meal seems like a big chore. Food taste better too, don't you think with all the aromatics, juices and nutrients trapped inside the pot. If you don't have one already, I would highly recommend it and there are tons of delicious recipes that you can make in minutes. Now, let's jump on the dal recipe. Shall we?

[Pressure Cooker Recipes] Quick Lobia Masala Recipe | How to make Black-Eyed Peas Curry | Step-by-Step

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Can someone pinch me please? Is it February already? Where did January go? 2016 has started on such a busy note for me. As usual things were super crazy on most of the days and in the little free time I got, all I wanted to do was slouch in my couch and read books of all kinds - a simple and uncomplicated way to relax. But, honestly a corner of my heart was also longing to sit up, write a few words and publish a blogpost. So, before that feeling of enthusiasm goes away; before am swayed into the monotony of everyday activities that constantly need my attention, here I am sitting in a coffee shop, enjoying a cup of coffee with warm blueberry scone on the side and typing this super quick and easy black eyed pea curry recipe for you all. I make this dish often, on a weekly basis and sometimes substitute with other kinds of beans such as pinto, black bean, red beans and even chickpeas. Either way, it serves as a healthy side dish to a bowl of rice or for a bread/roti. Enjoy!

* This "Pressure Cooker Recipe Series" is dedicated to my awesome project manager at work Robin  and to the glee on his face when he cooks something delicious in his new pressure cooker. He especially loves to make Dhal with geee (that's how he says it for ghee!), ginger, tomatoes and spices * :-)

More Black Eyed Pea recipes:

Easy Scrambled Eggs with Black Eyed Peas and Potatoes
Creamy Goan Curry with Black Eyed Peas
Black Eyed Pea and Stewed Tomato Salad
Accara | Black eyed pea Fritters

[Quick Snacks] Crunchy Bagel Chips Recipe

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My breakfast on most of the weekdays is an everything bagel with either cream cheese or an omelette sandwiched in between. Just like in my house, am sure by the end of week, there are a few bagels, more than a day old - just lying around on many kitchen counter tops. They are usually semi-hardened, hard to chew and I just can't bring myself to throw them into the bin. Today's recipe Bagel Chips is one easy idea to turn them into flavorful, healthy snacks. They are unbelievably easy to make and in less 20 minutes you have a jar full of chips to munch on. Whip up a batch of these for your next potluck party and they're oh-so-perfect for scooping with your favorite dip!

[Recipe Redux] Spicy Egg Curry with Harissa Recipe

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It has been more than a month since I posted a recipe on this blog. During this time, much has happened and changed. There is so much to say but I am finding it hard to articulate well. I just don't know where to start. Until I find a way to put the events in sequence and give them some meaning, let us talk about fond food memories. Shall we? Along with them is a recipe for Spicy Egg Curry made with Harissa. It is quick yet flavorful and not too overtly spicy. Serve with some rice and you are set with a hearty meal. No rice? Just have with some bread of any kind. Soak the chunks of bread with the onion-tomato sauce while scooping bits and pieces of browned, boiled egg in the middle. Best part, it takes less than half an hour to put it all together. Enjoy!

[VeganMoFo 2014] Under 15 minute Easy South Indian Coconut Chutney Recipe + Two Giveaways: Modern Spice by Monica Bhide and A Matter of Taste, a book on Indian writing on Food

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If there is always one accompaniment while having breakfast at my mum's place, it is definitely this Under 15 minute Easy South Indian Coconut Chutney. I have been eating it with my idilis and dosas for as long as I remember and now I thought it is a perfect time to share the recipe with you all. All you need is fresh coconut and a handful of ingredients. Every south indian breakfast deserves a simple to make chutney as a side and after trying this version, I guarantee you will instantly fall in love, never to look back again! And while you are at it, don't forget to leave a comment on this post to mark your participation for the TWO book giveaways (Day 3) Scroll down for more details. If you haven't tried your luck already, do leave a comment on Day 1 and Day 2 giveaway blogposts as well. Good Luck! 

Day 3 | Two Books-A-Day Giveaways

Modern Spice by Monica Bhide and A Matter of Taste, a book on Indian writing on Food

[VeganMoFo 2014] Lemon Rice | Nimmakaya Pulihora Recipe

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My first memory of my grandmother's cooking is - how she made a simple, yet flavorful lemon flavored rice one night out of just a bowl of stale rice. Things were scarce, times not-so-luxurious back then and being judicious about groceries was the only way to keep the family of five well fed and nourished. Money doesn't define us as human beings only compassion will, she used to say. Whenever I make this Lemon Rice at home, I think of her immense love and exuberance. When I am 60 years old, even if I manage to imbibe half of her qualities, I would feel really accomplished in life!

[VeganMoFo 2014] Zero Oil Zucchini Curry Recipe

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I wriggle my nose whenever I hear the word 'Zero Oil' for a recipe, probably because of my many previously failed kitchen experiments. An Indian curry dish without oil (or any kind of fat) seemed incomprehensible until I tried today's version by my fellow blogging pal, published in GoodFood India (August 2013). I was meaning to try it since last year and the opportunity finally arrived last week. The freshly ground spice powder forms a lovely curry base and compliment very well with a subtle vegetable like Zucchini. I am sure when substituted with any other firm veggie like potato or squash it will give out equally good results. If you'd like to a taste of good curry without any guilt of excess oil floating on the top, then there is no better recipe than this!. 

[VeganMoFo 2014 Recipe] Crispy Hedgehog Potatoes with Garlic and Herbs

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There are few recipes that you know will be loved so much that you got to make them again and again! It's just that instinct I guess or the sheer simplicity. Today's dish Crispy Hedgehog Potatoes with Garlic and Herbs fits perfectly into such a category. Very similar to hassleback potatoes, this is one other fun way to roast potatoes. It hardly takes any effort for preparation and doesn't need much attention as most of the cooking is done in the oven. If you are short on time and need a quick appetizer for your next house or potluck party, look no further. Hedgehogging spuds is the way to go!

[Recipe Redux] Quick Bread Tartlets with Spinach, Egg and Sun Dried Tomato Filling

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It’s 22nd of the month again and that means, it is time for another edition of Recipe Redux and time to share a new recipe that fits the theme. Don't these bread tartlets look super cute? It doesn't take much time to make. Go on, bring out those day old bread slices and jazz them into such pretty savory bites. The variations for filling are countless and it just depends on the ingredients available plus your imagination.  

Guava Lemonade for Sparkling Himalayan Contest (IFBM 2014)

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If you are in a mood for a perfectly balanced mocktail, then look no further. Today's recipe - Guava Lemonade is exactly that and much more. There is sweetness from guava puree, citrus notes from lemon juice, a hint of spice from hajmola powder and mint for a fresh herby feel. The Sparkling Himalayan binds everything together into a drink that will make you sink a little deeper into your seats with a sigh of refreshing contentment. :-) Try it and let me know how it turned out to be. 

Happy Hour Recipe Redux | Curry Leaves Mojito

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Do we need a particular season (read as summer) to enjoy a good cocktail? Of course not! Today's recipe - Curry Leaves Mojito is one such tastefully created drink recipe with an Indian twist and which will surely become a showstopper of your next party. It is time to showoff your uber trendy and impressive cocktail making skills with much flair and gusto. Read more to know how..

Plum Crisp with Dried Raisins for KitchenAid Contest (IFBM 2014) | Step by Step Recipe

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[Updated on 3rd July 2014] This recipe has won the KitchenAid India contest at Indian Food Blogger Meet held at Bangalore. It was an absolute pleasure to be appreciated on such an amazing platform and it gives me that much needed boost to cook, learn and write more. Thank You!.

Let's talk today about an easy dessert recipe using plums. Remember this Homemade Fruit at Bottoms I posted sometime last year? Well, I thought there was no better way to enjoy this tart fruit other than with yogurt. It is like match made in heaven: stewed plums + cold yogurt. Today's recipe proved me completely wrong and am so glad it did. :-) Read on to get the recipe for Plum Crisp with Dried Raisins. 

Yes, that's me. Quietly sitting in our balcony, watching the rain and digging into the hot jar of plum crisp.

J for Jeedipappu Pakodi Recipe | Cashew Nut Fritters | Kaju Pakoda | Andhra Recipes

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Today's recipe is for the letter J, picking up from where I left off for my A to Z Andhra Recipe blogging. Cashew Nut Fritters (or Jeedipappu Pakodi as we say it in Telugu) is an highly addictive, easy vegan snack that can be made in a matter of minutes. Every evening, almost every roadside shop (especially the ones beside booze shops!!) fry up a big batch of munchies like these. Though high in calorie and cost, when eaten in moderation there is nothing as delightful as a crispy cashew pakoda with a cuppa of hot chai.  :-)

[Meatless Monday] Chai Patte Waali Lobhia (Easy Tea and Ginger Simmered Black-Eyed Peas) Step by Step Recipe

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Learn how to make a quick black eyed peas recipe adapted from Raghavan Iyer's very popular book - 660 Curries. I have earlier made Makhani Dal (Whole Black lentils with Ginger, Garlic and Butter) from his book with splendid results and is to this date my favorite way to eat whole lentils. Both the recipes have one thing in common - simplicity with ton of flavor. On busy weeknights, pre-made rotis with easy side dishes like these are a real saving grace.

Quick Lemon Dal Recipe | Nimmakaya Pappu | Andhra Recipes

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Learn how to make a quick lemon dal or nimmakaya pappu (as it is called in Telugu). What I love about this simple dal is the tangy lemon juice combined with soothing dal into almost a soup like consistency. It tastes perfect as-is with loaf of crusty bread, pour over cooked rice or as a side dish for rotis. If you are looking for easy dinner ideas for one, this recipe fares very well in that category too! 

Penne with Harissa Roasted Cauliflower, Tomatoes, Carrot Strips and Capers

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Pasta Lovers, Rejoice. I think today's recipe will make your mouths water (just like mine) and urge you to go for a second serving. I was so mighty happy with the results that I just couldn't wait to share it with you all.

This spicy pasta was made for a long lost childhood friend, whom I was meeting after many years. It was pure fun to catch up what we had missed all this while and a foodie herself, the conversation inadvertently moved on to cuisines we tried, recipes (her latest find - Spaghetti carbonara with Quorn) and favorite restaurants in town etc etc. Out of the blue, she exclaims"Are you still a vegetarian?" quite surprised. Her expression was quite remarkable as if I have had survived through a huge tornedo. "Yes!" I replied firmly, quite annoyed at the stern objectivity of the question.

The tiff between the likes of vegetarians and non vegetarians is age old. The meat lovers wonder what do vegetarians eat and we wonder how can they simply relish food which involves butchering an innocent animal. So many times I have been asked politely and directly if I was a vegetarian by choice or did someone force me into it. I find that question very amusing as I never asked them the same question. It is just the way I am I say to avoid any further inquiries. If they really persist, irritated ofcourse I casually give the blog links of mine and a bunch of others to prove my point that we, vegetarians indeed eat delicious, healthy food with pleasure and relish them without any guilt. :-)

In the beginning of my post, I promised to share my pasta experiment of mine. Haven't I? Without further ranting about veg vs non-veg ( which can just go-on), let just dive into its details, so that you can make some too. Shall we?

Thanksgiving is around the corner. Probably you can make some harissa pasta for your vegetarian friends. The vegetables can be roasted well in advance and stored in refrigerator. On the day, all you have to do is cook pasta, toss these vegetables and capers in olive oil and Serve! Enjoy.

Penne with Harissa Roasted Cauliflower, Tomatoes, Carrot Strips and Capers

Make Time: 45 mins
Serves 3 to 4

Ingredients:

1/2 pound dried penne pasta (or any other pasta)
2 tbsp harissa paste
1/2 cup olive oil
1/2 tsp black pepper powder
salt - to taste
1-2 tbsp of pickled capers, drained
1 cup cut cauliflower
2 red bell peppers, deseeded and cut into strips
2 tomatoes, chopped
1 carrot, peeled, cut into thin strips
chopped coriander leaves

Preparation:

In a small bowl, whisk together harissa paste, 1/4 cup of olive oil, salt and black pepper powder. Keep aside.

Preheat oven to 180 C or 400 F. On a baking sheet, spread cauliflower florets, bell peppers, carrot strips, chopped tomatoes and corainder leaves. Top with the harissa dressing and toss so that the veggies are evenly coated. Bake for about 25 to 30 mins until they lightly crispy.

Cook pasta in lots of salted boiling water as per package instructions or until al dente.

Heat few tbsp of olive oil in pan and toss together roasted veggies, capers with penne. Adjust seasoning with salt and pepper. If you want to increase the heat, optionally add little harissa to pasta. Cook for 4 to 5 mins. Serve and garnish with fresh herbs and cheese (if you wish to).

[Updated - 24th November 2103] - On a special request from my little sister, I made a few boxes of this pasta for her family. :-) Tried the same recipe with Farfalle (bow-tie pasta) as well (pic of the left) and it turned out great.

This is Recipe 64 added to 2013 Recipe Archive. Check out the rest of the recipes too.

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