Mixed Vegetables and Peanuts Curry

Normally, for lunch, most indian homes prepare a gravy and dry roast with vegetables that is served with rice or rotis. My mom makes a whole bunch of vegetarian items, some of which are my favorites that never fail to please me. Generally, not a fan of eggplants (don't even get me started on the remaining veggies that I absolutely detest) but I do manage to cook them every now and then with some of my standard recipes. You can prepare this gravy with your choice of veggies. Personally, eggplants, radish and drumsticks (or replace either of them with chayote squash) work well in this dish. There is a whole bunch of variations, you can try with this curry. This is a simple curry but very satisfying in every bite. Give it a try!!

Ingredients:

1 cup raw peanuts, pressure cooked and boiled
6-7 indian eggplants, quartered
1 cup radish, halved and sliced
5 cups water
1/4 tsp turmeric powder
2-3 tsp chilli powder
10 nos cut drumstick, frozen, cut in halves (yields 1/2 cup)
1 medium onion, finely chopped
1 medium tomato, finely chopped
2 to 2 1/2 tsp tamarind paste (adjust to taste)
Salt, to tase

For the paste:

12-15 raw almonds
1 1/2 tbsp roasted split dalia

For seasoning:

1  1/2 tsp mustard seeds
1 1/2 tsp urad dhal
Few curry leaves

Method:

In a pressure cooker, add the raw peanuts, 1/4 tsp salt and pour enough water for it to cook. Pressure cook for 3-4 whistles. Drain the water and set aside.

In a deep pan or stockpot, add the vegetables (eggplants, radish), onion, tomato and water enough to cover the vegetables. Add turmeric powder, chilli powder, tamarind paste and salt. Allow to boil until vegetables are half way done.

Now, add the frozen drumsticks (cook in microwave for 2-3 mins before adding) to the curry and cook for few minutes. Add the boiled peanuts (or you can also use boiled black-eyed peas) and allow the curry to boil for few mins.

When the curry starts boiling, add the ground paste of almonds and roasted dalia (or you can also use ground coconut paste) and continue boiling until well combined. 

In a small pan, add the oil, mustard seeds, urad dhal, and curry leaves. Once the mustard seeds start crackling, pour the seasoning over the curry and mix well. Serve hot with rice or rotis or dosas.

Notes: 

In South India, there is a spice called 'vadagam' which is a blend of whole bunch of spices like cumin seeds, urad dhal, mustard seeds, chopped onions and garlic, fenugreek seeds, turmeric powder, curry leaves and salt.  All of these spices are combined together to form round balls that are allowed to harden under sunlight for about 45 days or longer and then crushed and used as a seasoning for curries. This blend adds a lot of flavor to a dish and I use it frequently in sambar (lentil curry with mixed vegetables), spinach curry, lima beans curry and even in this dish. Although, I use a homemade preparation of this seasning, I have been told that they are available in indian stores back home. Since I am totally out of it, I replaced it with mustard seeds and urad dhal.

Makes 5-6 servings.

Paruppu Usili

Paruppu Usili (lentil crumble) is a south indian dish that is healthy (good source of proteins) and easy to make. It is typically made with dhal and cluster beans. It is one of my favorites among many of my mom's vegetarian recipes. It is a dish that I make frequently as a side for rice but tastes good on its own too. For a variation, try using different vegetables like cabbage, broccoli or asparagus.

Ingredients:

3/4 cup channa dhal (soaked for 1 hr)
1 tsp cumin seeds
1/2 tsp salt (for the dhal paste)
5-6 dry red chillies
3 1/2 cup green beans, chopped

For seasoning:

4 tbsp oil
1 tsp mustard seeds
Few curry leaves
A pinch of asafoetida

Method:

On medium flame, steam the finely chopped green beans for 10-12 mins until they are half-cooked.

In a blender or food processor, add channa dhal, dry red chillies, cumin seeds and salt and grind coarsely. 

In a pan, heat 4 tbsp oil (it seems like a lot of oil but really helps to get the crumbly texture), add mustard seeds, a pinch of asafoetida and curry leaves. 

Once it splutters, add the ground channa dhal paste. Fry well on medium flame for 6-7 mins until it resembles a crumbly texture (doesn't darken, bad lighting in the above picture).

Now, add the green beans and mix well with the dhal. Fry till the raw smell goes and toss well. 

For a healthier version, steam the channa dhal mixture for 10-12 mins, use 1 1/2 tbsp oil and then follow the rest of the recipe.

Serve warm as a side dish with rice.

Makes 5-6 servings.

Sweet Potato Doughnuts with Maple Icing

Doughnuts (or donuts) are popular sweet treat found in many countries. Doughnuts are either made in ring-shape or filled with fruit spreads or cream. For a long time, I kept thinking that doughnuts were baked until I saw them being made at Krispy Kreme (not that it stopped me from having them) couple years ago. No wonder their doughnuts have a melt-in-your-mouth kinda texture!!

Last month, I purchased a doughnut pan and have been anxiously looking forward to bake my first batch of doughnuts. I wanted to try something simple yet different, so ended up making sweet potato doughnuts. They turned out to be mildly sweet with a good nutty crunch from the pecan topping. Here's a doughnut that can satisfy your sweet craving with lot less guilt when compared to their fried counterparts.

Ingredients:

For dough:

3/4 cup whole wheat pastry flour
1/2 cup cooked mashed sweet potato (1 medium potato yields a little over 1/2 cup)
1 tsp cinnamon powder
1 tsp baking powder
1/8 tsp salt
1/2 cup almond milk
1/3 cup powdered raw sugar (increase to 1/2 cup, if you like it sweeter)
2 tbsp canola oil
1/2 tsp vanilla extract

For topping:

4 tbsp powdered raw sugar
1 tbsp maple syrup (or use 1/8 tsp maple extract)
1/2 tbsp almond milk

Method:

Boil one medium sweet potato (wash and cut into chunks) and cook until fork-tender. Allow to cool, peel the skin of the sweet potato and mash well using a fork.

Preheat oven to 350° F. Coat the doughnut pan with cooking spray.

In a large bowl, add the sieved whole wheat pastry flour, cinnamon powder, baking powder, powdered raw sugar and salt. Mix well and set aside.

In a small bowl, add the mashed sweet potato, almond milk, canola oil and vanilla extract.  Whisk well together.

Add the dry ingredients to the wet ingredients and stir well until combined.

Spoon the batter into the greased doughnut pan.

Bake the doughnuts for 18-20 mins (mine took 18 mins) until they are slightly firm. 

Remove from oven and allow to cool on a wire rack.

In a small bowl, add 4 tbsp raw sugar, 1 tbsp maple syrup and 1/2 tbsp almond milk (forms a thin to medium maple icing). Whisk to mix well.

In a small plate, spread the chopped pecans. Now, dip the doughnut into the small bowl with maple icing. Use the glazed side of the doughnut and slightly press the doughnuts over the chopped pecans to form a nice and crunchy topping. Serve warm.

Makes 6-8 doughnuts.