Tag: quick and easy

Spicy Tindora/ Kovakka

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BM# 98: Week 4, Day 2
Theme : Cooking for Two

Cooking for two is a challenge for me, because I always cook a lot more than what we need. The main reason for this is that if there is excess, I can always refrigerate it for another day…but if there is not enough food, it’s just not acceptable for me. I have an excellent appetite and after growing up with two siblings whose appetite can challenge mine, one thing I realize is that even though you think you have cooked extra food, the truth might be that it still may not be enough. In the last few years, I can see a definite decrease in my husband’s and my appetite, but even now, on really hungry days, I would rather have a little extra food than a little less food.

Its very recently that there has been a change in the way I cook. My husband works from home a lot, but on the days he decides to go to work, he takes lunch from home. Recently, he has started giving me a very short notice about packing lunch for him. So I have started preparing food just for him and once he leaves for work, I will start cooking again for me and my son. So, its a combination of cooking for one first and then repeating it for two people. The rice and dal is always prepared before I leave to drop my son, so that part doesn’t affect the short notice for lunch preparation.

Here is one of such lunches prepared. Its kovakka/tindora fry, prepared for one first and then prepared again for two people. This is a very simple recipe, yet it very delicious. The more oil you add, more crispier and tastier the vegetable is. But that choice is completely yours to make. Read on for the recipe.


Ingredients:

  • 20 ivy gourds, sliced into thin rings
  • 1 tablespoon coconut oil
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • Salt as needed

Method:

  1. Heat oil in a pan. Add the turmeric powder, chili powder and salt to the oil. Sauté for a couple of seconds until the chili powder changes color and becomes slightly darker.
  2. Add the sliced kovakka/tindora to the pan. Using a spatula, carefully mix well until all the pieces are coated with the chili powder and oil.
  3. Cover and cook in low heat for about 10-12 minutes or until the veggies are almost cooked, stirring couple of times in between. Once it’s almost cooked, take off the cover and let it cook in medium flame until kovakka is completely cooked and there is no moisture left in the pan. You will have to stir in between to prevent it from sticking to the bottom of the pan.
  4. Serve with rice and sambar of your choice.

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Besan Doodh – Chickpea flour milk

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BM# 98: Week 4, Day 1
Theme : Cooking for Two

Spring is here and there is a definite improvement in the weather. We are not ready to shed our jackets anytime soon, but its so much better already. And there is so much to look forward to – greenery, cherry blossoms, lighter jackets, sandals, walks outside….that feeling itself is heart warming. My son is not a fan of summer.  He associates summer with bugs and the tiny flies that roam over your head and go right into your eyes if you are not wearing bug repellent. Its too hot for him but the biggest disappointment for him is that there is no snow in summer! Let’s wait and see how his view changes some years from now :-).

Anyway, coming to this recipe here. Its a traditional winter recipe from Punjab. Its supposed to be a good cure for cold and cough. I had bookmarked it when I saw it in Suma’s blog Veggie Platter two weeks back. Even though the winter is on its way out, its still cold here and a hot cup of delicious flavored milk is still very much enjoyable. A pinch of cardamom adds so much of flavor, so does the almonds. If you prefer, you can reduce the besan flour a bit and add more crushed almonds to increase the flavor of almonds. I liked the original recipe as such and I didn’t make any changes.

Read on for the recipe.

Ingredients:

  • 1/2 teaspoon ghee, optional
  • 2 tablespoons besan (chickpea flour)
  • 2 cups milk
  • 2 tablespoon sugar
  • 2 tablespoon chopped or crushed almonds
  • a pinch of ground cardamom
  • a pinch of saffron

Method:

  1. Heat ghee in a nonstick pan. Add the besan flour and saute for a minute or two until it starts releasing a nutty aroma and starts turning slightly darker in color.
  2. Add about half cup of milk and mix with a spatula. You are looking for a lump free smooth mixture. Add 1/4 cup more milk, if needed to get the smooth consistency.
  3.  Once you get a lump free and smooth roux like mix, add the rest of the milk, chopped nuts, cardamom, saffron and sugar. Let it come to a boil and reduce it to a simmer.
  4. Cook for a further 6-8 minutes or until the milk has thickened a little bit and the besan flour is cooked through. Take off the heat and serve in a cup.

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Fakies – Greek Lentil soup

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BM# 97: Week 4, Day 2
Theme : Flavors of Greece

I was browsing the book Greek Revival, Cooking for life for recipes and stumbled upon this one. This is a very easy, basic traditional soup. The lentil is the main ingredient here, you can use brown or green. The choice of vegetables can be changed according to your preference. The author mentions that something sour- like lemon juice, yogurt or vinegar- is added to Greek lentil soups at the time of serving. It’s a good idea to leave these condiments on the table and let the guests choose for themselves.

The recipe is fairly basic. All it needs is onion, tomatoes and carrots. As I mentioned earlier, you can add vegetables of your choice too. I decided to stick with the recipe on the book. The flavor is simple and it’s easy to put together. I made it easier by cooking the lentils ahead. Serve with some bread to soak up the soup and it’s a healthy and delicious meal indeed!

Serves 3-4

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped finely
  • 2 carrots, chopped finely
  • 2 garlic cloves, minced
  • 1 1/2 cups tomatoes, diced or 14 oz can diced tomatoes
  • 1/2 cup dry whole lentils
  • 1 teaspoon coriander powder
  • 1 teaspoon ground cumin
  • 4 cups water
  • Handful of fresh parsley
  • Salt and pepper
  • Plain yogurt for serving

Method:

  1. In a large pan, heat olive oil over medium heat. Sauté garlic, onions and carrots. Once the onions are soft, add the tomatoes, ground coriander and cumin. Stir and cook for a cook of minutes.
  2. Add 4 cups of water. Cover and bring it to a boil. Add the lentils. Bring it to a boil again, reduce heat. Cover and let it simmer for 1.5 hours until the beans are cooked. I cooked the beans separately in pressure cooker, so I reduced the cooking time to ten minutes for the flavors to blend. Add parsley and let it cook for another couple of minutes.
  3. Serve hot with bread. Add a dollop of yogurt or lemon juice to the soup at the time of serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97

Melopita – Greek honey pie

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BM# 97: Week 4, Day 1
Theme : Flavors of Greece

Now a days, I prefer books over internet for recipe searches for the simple reason that the book won’t turn itself off when I am half way through making a dish. I leave the book open and keep coming back to it whenever needed as opposed to asking my son or husband to unlock my phone if my hands are wet or dirty. For this theme, I had taken two books from the library. It’s easier to cook from a book when it comes to new cuisines. And the irony is that I had to depend on the internet for the recipe here.

The Reason? I didn’t do my grocery shopping this week and as a result the last onion and tomato went into making a very Indian lunch. So with the vegetable tray empty, I started looking at recipes that would cater to my pantry contents. Inevitably I was looking at recipes online and ended up choosing Melopita or Honey pie.

This recipe is from the Greek island of Sifnos. The recipe uses a local cheese Mizithra, but ricotta is a close substitute. The recipe can be made with or without a pie base. I had a ready made pie base that I wanted to use up, but you can bake the filling directly in a greased cake pan as well. I may not have onions and tomatoes at home, but I have honey, I have eggs and even ricotta cheese! It takes like a light cheese cake. I served it with some honey on top.

Read on for the recipe.

Recipe source: The spruce eats

Makes: One 10″ pie

Ingredients:

  • 1 lb(450gms) Ricotta cheese
  • 1/2 cup honey
  • 1/4 cup sugar
  • 3 eggs, lightly beaten
  • 3 tablespoons flour
  • 1 readymade pie crust or homemade crust, optional
  • Honey for glaze

Method:

  1. Pre heat the oven to 350F.
  2. In a mixing bowl, add the ricotta cheese, honey, sugar, eggs and flour.
  3. Grease a 10″ pie dish with butter and line with the pie crust. Press the dough into sides and bottom of the pan so that there is no gap in between the pan and crust.
  4. Add the filling to the crust and bake until the filling sets and doesn’t jiggle in the middle. It might take somewhere around 40-50 minutes.
  5. Once the pie is cooked, take off the oven and let it cool. Serve with honey or cinnamon sugar drizzled on top.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97