Garlic pepper sambar

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Winter hits hard in these parts and along with it comes runny nose and scratchy throat. It was one of those cold nights that we were at a friend’s place and were served this wonderful sambar. This is perfect if you are feeling a little under the weather. Though none of us were actually down with a cold, it still felt so much better with the warmth of pepper running through your throat. You can now imagine me asking her to repeat the recipe (300 times at least) while I was noting it down.

So for the third week of CCChallenge, I am here with a recipe I noted down from my friend and tried at home later. Its special for me because I have never come across this recipe before. When winter comes around, along with the rasam, I am will have a yummy sambar also under my belt this time!

Check out the CCChallenge page for entries from other bloggers.

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Pictorial: (Scroll down for the recipe without the pictures)

Pressure cook half cup of toor dal along with one medium tomato and one medium onion, chopped roughly.Once the pressure is released, mash the dal and keep aside. Peel one whole garlic bulb.

Using a mortar and pestle (or a mixie jar), crush one tablespoon peppercorns. Transfer this into a small plate. Now crush the garlic using the pestle.

Heat 1-2 teaspoons of oil in a pan, add the crushed pepper and let it cook for a minute. Follow it up with the crushed garlic. Saute for a couple of minutes. Add  2 cups water plus 1 teaspoon tamarind paste mixed well. Let it come to a boil.

Add the mashed dal, salt as needed and let it cook and come to a boil. Taste test and adjust seasonings. Take off the heat. For tadka, heat one teaspoon oil and add 1/2 teaspoon mustard seeds, 5-6 curry leaves and 1-2 dry red chillies. Once the seeds splutter, add this to the cooked sambar. Serve with rice.

Recipe source: My friend Purnima

Ingredients:

  • 1/2 cup toor dal
  • 1 medium onion, roughly chopped
  • 1 medium tomato, roughly chopped
  • 1 small head of garlic, peeled
  • 1 tablespoon pepper corns
  • 1 teaspoon oil
  • 1 teaspoon tamarind paste
  • salt and water as needed
  • 1 teaspoon mustard seeds
  • 2-3 dry red chili
  • one sprig (5-6) curry leaves

Method:

  1. Pressure cook half cup of toor dal along with one medium tomato and one medium onion, chopped roughly.Once the pressure is released, mash the dal and keep aside.
  2. Peel one whole garlic bulb. Using a mortar and pestle (or a mixie jar), crush one tablespoon peppercorns. Transfer this into a small plate. Now crush the garlic using the pestle.
  3. Heat 1-2 teaspoons of oil in a pan, add the crushed pepper and let it cook for a minute. Follow it up with the crushed garlic. Saute for a couple of minutes.
  4. Add  2 cups water plus 1 teaspoon tamarind paste mixed well. Let it come to a boil.Add the mashed dal, salt as needed and let it cook and come to a boil. Taste test and adjust seasonings. Take off the heat.
  5. For tadka, heat one teaspoon oil and add 1/2 teaspoon mustard seeds, 5-6 curry leaves and 1-2 dry red chillies. Once the seeds splutter, add this to the cooked sambar. Serve with rice

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61 

Coriander chutney for idli and dosa

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Chutneys are the supporting cast in the South Indian tiffin scenario. The main cast of idlis, dosas or upmas never shine well with out these on the side (literally, in this case).The meal experience is never fulfilling with out these lending their flavors to the main act.

There is an endless array of chutneys out there, most of them different variants of the basic coconut chutney. You can make chutney out of most of the veggies. But my favorite is the onion or tomato chutney, but the man’s heart is really after the coconut kind. So a coriander flavored coconut chutney is a good compromise for us. He gets his coconut flavor and I get my colorful chutney.

This recipe is from the ‘jotting down recipes’ phase of my life. As paper is disappearing more and more from our lives, I was putting in a little effort from my side to preserve the “art” of writing and to prove to my child that my handwriting is not Times New Roman. Needless to say, it didn’t last long. But enjoy the digital version of it where my handwriting really is Times New Roman!

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Serves : 2

Ingredients:

To grind together:

  • 1/3 cup coconut, grated
  • 1/4 cup coriander leaves, packed
  • 1.5 tablespoons fried gram (pottu kadalai)
  • 2 green chillies (or per taste)
  • 1″ piece ginger
  • 1/2 teaspoon tamarind paste
  • salt as needed

For tadka:

  • 1 teaspoon oil
  • 1 teaspoon mustard seeds
  • a pinch of hing
  • 1-2 red chillies
  • 2-3 curry leaves

Method: 

  1. In a mixer, grind the grated coconut with chillies, washed and cleaned coriander leaves, fried gram, ginger, tamarind and salt. It should be a smooth paste. You might have to add a little water for grinding.Tranfer to the serving bowl and keep aside.
  2. To prepare the tadka, heat oil in a small pan. Add the mustard seeds and red chillies. Once the seeds pop, add the curry leaves and a pinch of hing. Take off the heat after a couple of seconds. Add the tadka to the chutney. Serve with dosa or idli.

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Linking to Valli’s Cookbook Cooking Challenge.

Gutti Vankaya Kura (Stuffed eggplants)

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As February was ending, our Blogging Marathon creator (and the main reason why my blog is still alive) Valli’s birthday was coming up and we bloggers decided to throw her an online food party. We all chose recipes from her blog and surprised her with wishes and food from all corners of the world. I went straight to the root and took the first recipe that she published. Gutti Vankaya Kura.

I paired it for a meal with her coconut rice.

Ever since making it for her birthday, its kind of become my regular dish. May be I will take better pictures the next time I make it. Right now I am clearing my drafts and thought its a good time to post this recipe.

This curry is a flavor burst and so I thought it better to pair it with simpler recipes. May be I will pair it with biryani and see how it turns out to be! Read on for the recipe and step wise pictures.

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Recipe source: Cooking for all seasons

Dry roast 1/3 cup peanuts, 3-4 dry red chillies in a pan. When the peanuts are brownish, add 1 Tablespoon coriander seeds, 1″ stick of cinnamon, 3-4 cloves and fry for a minute. Add 1/4 cup dry or fresh coconut and saute until the coconut changes color and releases a sweet aroma. Remove from heat.

When the dry mix is cooled down, blend it along with a small diced onion (or 4 pearl onions), 2 cloves of garlic and 1″ piece of ginger. Grind without adding any water.

Cut a ‘plus’ in the brinjal, cutting it through till the stalk. Keep the stalk intact so that its not cut into four pieces. Carefully fill the brinjal with the prepared peanut mix. I was able to fill 7 small brinjals with this amount.

Heat 1 Tablespoon of oil in a pan. Add one teaspoon mustard seeds and let it splutter. Add one chopped big onion and saute till pink. Follow it up with a finely chopped large tomato.

Add 1/2 teaspoon turmeric powder, salt as needed and cook until its mushy. Add the stuffed brinjals carefully and let it cook for a couple of minutes.

Slowly turn it over (stalks help ;-)!). If you have any left over ground mix, blend it with some water and add to the curry.

Add enough water to help with the cooking and to have a bit of gravy. Lower the heat and cover and cook for about 25 minutes, carefully turning the brinjals once or twice in between. Turn off the heat with the veggies are completely cooked and oil floats on top. Serve with rice or roti. Pairs well with coconut rice.

Ingredients:

To grind:

  • 1/3 cup peanuts
  • 3-4 dry red chillies
  • 1 Tablespoon coriander seeds
  • 1″ stick of cinnamon
  • 3-4 cloves
  • 1/4 cup dry or fresh coconut
  • 1 small onion (or 4 pearl onions)
  • 2 garlic cloves
  • 1″ ginger piece

For the gravy:

  • 1 Tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 big onion, finely chopped
  • 1 big tomato, finely chopped
  • 1/2 teaspoon turmeric powder
  • salt as needed
  • 4-6 brinjals*

*the size of the brinjal vary vastly, so its difficult to give a finite number here..

Method:

Prepare the ground masala first: 

  1. Dry roast 1/3 cup peanuts, 3-4 dry red chillies in a pan. When the peanuts are brownish, add 1 Tablespoon coriander seeds, 1″ stick of cinnamon, 3-4 cloves and fry for a minute. Add 1/4 cup dry or fresh coconut and saute until the coconut changes color and releases a sweet aroma. Remove from heat.
  2. When the dry mix is cooled down, blend it along with a small diced onion (or 4 pearl onions), 2 cloves of garlic and 1″ piece of ginger. Grind without adding any water.

Prepare the curry:

  1. Cut a ‘plus’ in the brinjal, cutting it through till the stalk. Keep the stalk intact so that its not cut into four pieces. Carefully fill the brinjal with the prepared peanut mix. I was able to fill 7 small brinjals with this amount.
  2. Heat 1 Tablespoon of oil in a pan. Add one teaspoon mustard seeds and let it splutter. Add one chopped big onion and saute till pink. Follow it up with a finely chopped large tomato. Add 1/2 teaspoon turmeric powder, salt as needed and cook until its mushy.
  3. Add the stuffed brinjals carefully and let it cook for a couple of minutes. Slowly turn it over (stalks help ;-)!). If you have any left over ground mix, blend it with some water and add to the curry.
  4. Add enough water to help with the cooking and to have a bit of gravy. Lower the heat and cover and cook for about 25 minutes, carefully turning the brinjals once or twice in between.
  5. Turn off the heat with the veggies are completely cooked. Serve with rice or roti. Pairs well with coconut rice.

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Garlic pepper kuzhambu

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A little less than two years ago, our lives took a totally different turn and we landed up in a different country to start a new life. We left behind the life we had known and most of what we had owned. With 2 suitcases packed with some new clothes and some old vessels, I crossed the oceans to start everything from scratch.

I loved two things here immediately : lots of greenery and secondly, abundant parking space :-). But everything else was difficult. My family was back home, my friends were back home, my ‘home’ was back home. I was living one day at a time and slowly – very very slowly -things started improving. I still miss home and I miss some of my friends in particular, but on the whole, life is good now.

Now, why am I talking about home all of a sudden? Because I was going through my drafts folder and came across this old post sitting there, patiently waiting for its turn. It was taken when I was in Chennai and everything there in the frame just took me back home. That’s my favorite wooden board there with all the white ceramic set I collected from the multiple trips to Currimbhoys store in Adayar :-). Yeah, among the other big things, I miss my food props too .

From just two suitcases of things I owned, I now have an apartment full of stuff. I have whole new food props, wooden backgrounds and cloth napkins. Am I happy? Yes, of course. But a part of my heart will always miss my home and all I had there. …so far away and yet so close!

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Recipe source : Always Hungry 

For the ground masala paste : In a pan over low heat, heat 1/2 Tablespoon sesame oil. Add 4 red chillies (or per taste), 1 teaspoon chana dal, one teaspoon urad dal. Saute until the dals turn slightly brown. Now add 2 Tablespoon coriander seeds, 2 teaspoons black peppercorns and 2 teaspoon raw rice. Saute until the rice changes color and puffs up a bit. Take off the heat and once its cool, grind with a little water to get a smooth paste.

In a pan, heat 1 tablespoon of sesame oil. Add 1 teaspoon mustard seeds and once they crackle, add 1 teaspoon fenugreek(methi) seeds. Let it change color a bit. Toss in 6-8 (or more) garlic cloves.

Follow the garlic with one medium sliced onion. Saute it till pink. Add 2-3 cups water, salt as needed and 1 teaspoon tamarind paste. Give a good stir to combine everything and let it come to a simmer.

Its time to add the ground paste. Mix well and let it boil for 7-10 minutes. Taste test, adjust seasonings and take off the heat when done. Serve with rice and chips.

Ingredients:

For the ground masala paste:

  • 1/2 Tablespoon sesame oil
  • 1 teaspoon urad dal
  • 1 teaspoon chana dal
  • 4 red chillies
  • 2 Tablespoons coriander seeds
  • 2 teaspoons black peppercorns
  • 2 teaspoons raw rice

For the gravy:

  • 1 Tablespoon of sesame oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds (methi)
  • 6-8 cloves garlic (or more if you prefer)
  • one medium onion, sliced (or shallots/pearl onions)
  • 1 teaspoon tamarind paste
  • salt

Method:

  1. For the ground masala paste : In a pan over low heat, heat 1/2 Tablespoon sesame oil. Add 4 red chillies (or per taste), 1 teaspoon chana dal, one teaspoon urad dal. Saute until the dals turn slightly brown.
  2. Now add 2 Tablespoon coriander seeds, 2 teaspoons black peppercorns and 2 teaspoon raw rice. Saute until the rice changes color and puffs up a bit. Take off the heat and once its cool, grind with a little water to get a smooth paste.
  3. In a pan, heat 1 tablespoon of sesame oil. Add 1 teaspoon mustard seeds and once they crackle, add 1 teaspoon fenugreek(methi) seeds. Let it change color a bit.
  4. Toss in 6-8 (or more) garlic cloves. Follow the garlic with one medium sliced onion. Saute it till pink. Add 2-3 cups water, salt as needed and 1 teaspoon tamarind paste. Give a good stir to combine everything and let it come to a simmer.
  5. Add the ground paste. Mix well and let it boil for 7-10 minutes. Taste test, adjust seasonings and take off the heat when done. Serve with rice and chips

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Waldorf Salad

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This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

Well, after all the big dialogues of yesterday about not being tardy anymore, I am here to tell you all that I have failed miserably before I even started. Coming to think of it, it was more like stating a wish than an actual mission statement :D. So, the next time I declare that I am taking my future into my hands and all that stuff, feel free not to believe a word of what i say. Even I don’t believe it now a days ;-P

The thing is, my family is here (Told you I will come up with good excuses for my tardiness!). My brother is here in the US with his family. My dad is also there with them. I have been so excited about their trip for a while now. I have been shooting down all the invitations of our friends for the two weekends they are here. Yes, I turned down “food included” invitations, can you believe it? But in the end, my brother ended up being busy with some other plans and luckily for me, our friends took us in at the last minute. There is no end to the love that we get in this foreign country. I am blessed to have friends who treat us like family even when my family is visiting :-).

Anyway, I am here with Waldorf salad for W. Not with waffles, not with whoopie pies, not with winter vegetables. Waldorf salad for W.

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Recipe source: Simply recipes

This salad can be modified a lot according to your preference. This is what I used – 1 apple, 1 stick celery, 1/2 cup grapes, 1/4 cup walnuts, 1 tablespoon lemon juice, 3 tablespoon mayonnaise (or thick yogurt), salt and pepper as needed. In a small bowl mix mayonnaise with lemon juice, salt and pepper.

Core and chop the apples into bite sized pieces. Halve the grapes. Thinly slice the celery. Add everything in a big bowl. Add the dressing. Mix well and refrigerate until serving time. Serve on lettuce leaves, with some freshly halved grapes on top.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63


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Potato salad

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This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

This was one of the few alphabets that was overwhelming with choices. Each and everyone of them as popular as it could be! Pizza, pancakes, peanut butter, peach cobbler, pasta dishes, potato dishes, pumpkin pie/cake, pound cake…I can’t make them all, so after a lot of thought I choose the potato salad over everything else.

Potato salad is a classic side dish and appears in every single book that talks about American cuisine. There are many versions to it. Its served cold, so its a great make ahead dish. Its a popular summer dish, but its not shunned aside during the other seasons.

Read on for the recipe and pictorial.

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This recipe is adapted from Hellmann’s.

Chop two hard boiled eggs. Dice and cook 4 medium potatoes cut into 1/2″ cubes. Let it cool completely.

In a mixing bowl, add 1.5 teaspoon mustard, 1/4 cup mayonnaise, salt and pepper as needed and 2 sticks chopped celery. Add one finely chopped red onion(optional), 1 teaspoon vinegar(optional) and the eggs. Mix gently to combine.

Add the potatoes and gently mix everything. Taste test and adjust seasoning according to your preference. Serve chilled.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Okra, fried

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This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

The whole idea of American cuisine as theme started when I was going through the index of a book which had some really popular dishes. Going through the index made it easy for me because I could see a lot of options for a particular alphabet before making the final decision. So now, whenever I pick a book and I go straight to the end to see the alphabetical listing of recipes :D.

Coming to the recipe here, fried okra is a Southern classic. I was interested in trying this out and it tasted good – as all fried things do!! But for most part, I will be staying with my Indian way of serving okra which is just sauteing until the sliminess goes off with some salt and a bit of chili powder. You can spice it up more, but this is all that the basic recipe needs. Okra is used heavily in Indian cuisine.

When I started making this, I thought 2 cups of flour mix or even 2 cups of buttermilk is a lot for the quantity of okra used. But in the end, there wasn’t a lot of butter milk left over to be discarded. There was a lot of left over flour mix though, but the quantity was needed to make the dredging part easy. When it comes to the last batch for frying, make sure you have drained the okra well enough before adding to the flour mix. The buttermilk will tend to collect at the bottom and the last batch will have a lot more liquid than the previous ones.

Read on for the recipe and the picture tour!

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Clean and trim tip and stem from 1/2 kg okra. Cut them into 1/2″ thick rounds. Add the okra into a mix of 2 cups buttermilk whisked with one egg. Cover and refrigerate for about an hour.

Combine one cup all purpose flour and one cup cornmeal with seasonings : salt, pepper and garlic powder. Remove a batch of okra from the buttermilk with a slotted spoon so that excess liquid drains off and dredge it in the flour mix.

Deep fry in batches. Drain in paper towels. Serve as a side dish or a snack.

Recipe source: Southern Living

Ingredients:

  • 1/2 kg/ 1 lb Okra
  • 2 cups buttermilk
  • 1 egg (optional)
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • salt, pepper, garlic powder – to taste
  • Oil for deep frying

Method:

  1. Clean and trim tip and stem from 1/2 kg okra. Cut them into 1/2″ thick rounds.
  2. Add the okra into a mix of 2 cups buttermilk whisked with one egg. Cover and refrigerate for about an hour.
  3. Combine one cup all purpose flour and one cup cornmeal with seasonings : salt, pepper and garlic powder.
  4. Remove a batch of okra from the buttermilk with a slotted spoon so that excess liquid drains off and dredge it in the flour mix.
  5. Deep fry in batches. Drain in paper towels. Serve as a side dish or a snack.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

 

French Fries

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My intros are usually as far as they can be from food. I talk about my son, my everyday life and anything and everything that goes in my mind at that point of time. But for this marathon, I have been sticking mostly to the food.

So we are going to talk French fries today.When we think about food in US, the first thing that comes to mind is McDonald’s burger and fries. You can love it, you can hate it, but you can’t deny it – McDonald’s is kind of the American food icon for the rest of the world.

Fast food is very popular in US, but there are a lot of other options also. A lot of people, including my family, are not McD fans. But I love their french fries. There were so many other options for this alphabet, most of which started with ‘fried’. So I thought I can as well do french fries :D.

French fries are usually double fried, but I came across this ‘freeze ahead’ version which worked really well for me. I froze them ahead only for 3-4 hours, but I am guessing it’s going to work for potatoes in the freezer for longer times also. The main advantage was that I could freeze them in packets according to the portion size needed. That was a bonus for me.

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

Read on for the recipe.

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Pictorial:

Peel and cut potatoes into finger-long French fries style pieces. Keep them immersed in water until the water is not cloudy anymore. You may have to change the water once or twice. Basically, you are looking for the starch in the potatoes to go away. Two medium potatoes make three small servings.

Bring water with salt to a boil, add the potatoes and cook until they are half done, about 4-5 minutes.

Pat dry the potatoes and freeze portions in Ziploc for at least 3 hours. When you want to make the french fries, take off the freezer and pat dry to take the moisture/ice off.

Heat oil and deep fry in batches. Drain in paper towels, toss with salt and pepper. Serve with ketchup.

Recipe source: Sanjeev Kapoor

Ingredients: 

  • 2 medium big potatoes for 3 small servings
  • Water and salt
  • Oil to deep fry
  • salt and pepper

Method:

  1. Peel and cut potatoes into finger-long French fries style pieces. Keep them immersed in water until the water is not cloudy anymore. You may have to change the water once or twice. Basically, you are looking for the starch in the potatoes to go away. Two potatoes for three small servings.
  2. Bring water with salt to a boil, add the potatoes and cook until they are half done, about 4-5 minutes. Drain them in kitchen towels. Pat dry the potatoes and freeze portions in Ziploc for at least 3 hours.
  3. When you want to make the french fries, take off the freezer and pat dry to take the moisture off.
  4. Heat oil and deep fry in batches. Drain in paper towels, toss with salt and pepper. Serve with ketchup.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63


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Deviled Eggs

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Day 4 of the alphabetical journey through American dishes is here and we are all driving smoothly for it. Dash it….for the letter D, Deviled Eggs dishes it out better than Doughnuts, Devil’s food cake, dirt cake or dumplings. So, deviled eggs it is!

This tastes very much similar to egg salad, but then the ingredients are almost the same. Deviled eggs are popular throughout Europe and America. They are served cold, which means they are a perfect make ahead dish. These are wonderful party appetizers and there is a whole combination of flavors that you can try to make it unique. The one here is pretty basic, but you can always add your own touch.

I have no idea why its called ‘Deviled’. But apparently its one of the many names, though the most popular one, for the dish. Read on for this simple dish that can be prepared in a jiffy.

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Pictorial:

Recipe source: Deviled Eggs

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Hard boil 6 eggs. Shell them and cut into two halves. Separate the yolks from the whiles. Mash the yolks with a fork.

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Add 1/4 cups mayonnaise(4 tablespoons), 1 teaspoon mustard, 1 teaspoon vinegar, salt and pepper as needed. Mix well. If you are using a piping bag or ziploc, mash well and make sure there aren’t any lumps. Taste test and adjust the seasoning to suit your taste.

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Scoop the filling back into the egg white shells. You can use a spoon for this. You can also put the filling into a ziplock and then snip off the end and fill in the whites. Or go fancy with a piping bag fitted with a nozzle. Sprinkle with a dash of paprika.

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Cornbread and Chili

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When the idea for American dishes for Mega BM started playing in my head, I was a little concerned about the vegetarian choices available. But I needn’t have worried. There was enough and more dishes to choose from for most of the alphabets.

The choices for letter C proved to be as abundant as letter B. I had cookies (think chocolate chip!), cake, cupcakes, cheesecakes, cornbread, chip and dip, corn chowder, corn on the cob, Cobb salad (vegetarian version) and many more to choose from. As I was leaning towards healthier choices, I picked cornbread over everything else.

It is a classic Southern main course. Cornbread recipe – especially the presence of sugar – can be a touchy topic to many. It can be served in many ways, one of which is with beans or chili. And that’s the companion I chose for my cornbread. The chili here has an Italian touch to it. Omit the oregano and basil to take off the Italian influence.

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Cornbread 

  • 4 tablespoon butter
  • 1 large egg
  • 2 cups buttermilk
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • One seeded jalapeno, optional
  • 1/2 cup grated cheese of your choice, optional

Method:

  1. Heat oven to 400F/ 200C.
  2. In a cast iron skillet, melt the butter. Set aside.
  3. Add the dry ingredients in a big bowl and whisk to combine.
  4. Add the buttermilk and egg in a smaller bowl and whisk well.
  5. Combine the dry and wet ingredients. Add the melted butter also into this and mix well until you cannot see any streaks of flour. Add more buttermilk if needed. Tip in the cheese and jalapenos if using those.
  6. Transfer the cornbread batter into the skillet and bake for about 25 minutes until its golden brown and pulls away from the sides. Take off the oven and let it cool for 10 minutes in the pan before slicing. Serve warm with chili.

Pictorial:

Soak two cups of mixed beans overnight. Heat two teaspoons oil in a thick pan. Add 3 minced or crushed garlic to it. Once the garlic is slightly cooked, add one medium onion, chopped and one medium carrot cut into small pieces. I used julienne cut carrots.

Once the onions turn pink, add two chopped stalks of celery. Follow this up with one small bell pepper, 2-3 handfuls of chopped mushoom, salt as needed, 1 teaspoon chili powder, 1 teaspoon cumin powder, 1 teaspoon dried oregano and 1/2 teaspoon basil paste. Mix to combine everything.

Add 4-6 medium tomatoes, dices and 1/2 cup corn. Add two cups of mixed beans that was soaked overnight or at least for 4-5 hours.

Add 6 cups of water or vegetable stock. Taste test and adjust seasoning. Pressure cook for 4-5 whistles or until the beans are cooked well enough. Serve with cornbread.

Ingredients:

Chili:

  • 2 cups mixed beans, soaked overnight (I used 1/4 cup each of black beans, red kidney beans, whole masoor dal and garbanzo)
  • 2 teaspoons oil
  • 3-4 garlic cloves, crushed
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 stalks celery, chopped
  • 1 small bell pepper, diced
  • 2-3 handful mushroom, sliced
  • 1 teaspoon each chili powder, cumin powder, dried oregano
  • 1/2 teaspoon basil paste
  • salt and pepper as needed
  • 4-6 medium tomatoes, diced
  • 1/2 cup corn
  • 6 cups stock (or water)

Method:

  1. Soak two cups of mixed beans overnight. Heat two teaspoons oil in a thick pan. Add 3 minced or crushed garlic to it. Once the garlic is slightly cooked, add one medium onion, chopped and one medium carrot cut into small pieces. I used julienne cut carrots.
  2. Once the onions turn pink, add two chopped stalks of celery. Follow this up with one small bell pepper, 2-3 handfuls of chopped mushoom, salt as needed, 1 teaspoon chili powder, 1 teaspoon cumin powder, 1 teaspoon dried oregano and 1/2 teaspoon basil paste. Mix to combine everything.
  3. Add 4-6 medium tomatoes, dices and 1/2 cup corn. Add two cups of mixed beans that was soaked overnight or at least for 4-5 hours.
  4. Add 6 cups of water or vegetable stock. Taste test and adjust seasoning. Pressure cook for 4-5 whistles or until the beans are cooked well enough. Serve with cornbread.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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