Simple meals | Soba Noodle Salad

Dear Foodies,

The last few weeks our grocery shopping has been an exercise in self control, well, when is it not actually. On each trip, my dad and I come back with a couple of bags of fruit.  To get all our groceries we invariably end up going to a couple of stores in the area. And its extremely tough not getting tempted by the variety of fruits found in each. We seem to be at a perfect point in the season where summer berries are sharing the space with wonderful fall stone fruit. Mangoes and lychee's from the Asian market, plump raspberries, blueberries, strawberries, blackberries and melon at the neighborhood Sprouts and ripe peaches, nectarines, plums, plouts, plumcots(!) from Tarder Joe's. It's come to point where my mother has had to intervene and place a ban on fruit buying (huh!).  But we still sneak some in cos there's just too much fruit to pass up and not enough time to enjoy all of it. psst...mango is still the winner :)

We are also eating our way through the amazing produce from our trip to Suzie's farm a few weekends back. The ripe tomatoes went into a traditional South Indian pachadi/pickle (recipe soon), enchilada sauce (this too!), green tomato chutney, rasam, sandwiches, salads and many more. In fact, no matter what we cooked in the last few weeks, tomatoes and peppers found a way in. A few beets, eggplants and peppers are still hanging around and I want to give this gorgeous looking pickled slaw a try soon. But in the mean time, here is a super simple summer noodle salad. It does not need much cooking and is great at room temperature or cold. I start with soba noodles that are made from buckwheat and have a nutty flavor and a slight chewiness when cooked. Did I mention it barely takes 4 mins to cook them ? In the time it takes for the water to come to boil and cook the noodles, the veggies and dressing can be prepared. Quick, simple and flavorful.

Soba Noodle Bowl

Prep time: 20 mins

Cook time: 10 mins

Ingredients:-

• 2 bundles (3.1oz each) - Soba noodles
• 1/2 cup - Onions, sliced
• 1/2 - Red pepper, sliced lengthwise
• 10-15 - Snow peas, vein removed and sliced in half
• 1 Tbsp - Toasted sesame oil

Dressing:-

• 2 tsp - Toasted Sesame oil
• 11/2 Tbsp - Tamari sauce or Soy sauce
• 2 Tbsp - Tahini or Peanut butter or Almond butter
• 1 Tbsp - Lime juice or Rice Vinegar
• 1-inch knob of fresh Ginger, finely grated
• 1 tsp - Sriracha hot sauce or 1/2 tsp - Red chilli flakes (adjust to taste)
• 1 tsp - Honey
• 1/3 -1/2 cup - Noodle cooking liquid 

Garnishes:-

• 2 stalks - Scallions, green and white parts sliced
• 1/2 cup - Cilantro, coarsely chopped 
• 2 tsp - Sesame seeds

Method:-

1. Bring water to boil in a pot deep enough to hold the noodles.
2. In a large mixing bowl, add all dressing ingredients and whisk to combine. If the tahini or nut butters are clumpy and the choice of pots allows it - carefully place the bowl on the pot of water to gently heat and loosen the dressing. Otherwise, microwave for 15-20 seconds. Taste test and adjust quantities to suit your taste. I tend to add more lime juice and ginger.
3. Blanch snow peas in the near boiling water for just a minute or two. Fish them out and add to the dressing bowl. Next add the noodles and cook to package instructions.
4. Heat sesame oil in a shallow, wide pan on medium-high heat. Add onions and peppers to it and stir fry until slightly tender yet crunchy. Transfer to the dressing bowl. Toast sesame seeds in the same pan until lightly browned. They'll start jumping out of the pan at this point anyway :) Reserve for the final garnish.
5. Once the noodles are ready, reserve 1/2 cup of water and drain the rest. Rinse noodles under cold running water and add to the dressing + veggies bowl. Toss gently to coat the noodles with the dressing, adding noodle cooking water as needed.
6. Garnish with chopped scallions, cilantro and toasted sesame seeds.

Note: Swap in other veggies but make sure pick a few that are crunchy. You can also add crushed, roasted peanuts for garnish. I've made this recipe with all three choices - tahini, peanut and almond butter and they all tasted good.

This has become one the recipes I go to when a quick, flavor packed meal is needed. Its fresh, colorful and has lots of textures and flavors that will keep you going back for more. I've become a huge fan of the ginger-soy combo after I made this for the first time and have used it in this salad recipe too. The ingredients in the dressing are things that I have begun to stock in my pantry and I always have a few packets of soba & udon noodles from the Asian market. With the addition of a few veggies its a quick lunch or dinner in the making. Since its good at room temperature or cold, and sans garlic, its a great lunch box dish as well.

Tofu Veggie Hash

Hello Foodies,

I got through two books in two days this weekend. And I got 4 more from the library to read over the next few weeks. I go through these phases where I pick one hobby and do one project after another, crocheting, sewing, photography or reading. Its been a while since I picked up a good book and read it in one sitting. I have a hard time picking books, if I don't like the first few pages I'll never get through it not matter how good the reviews. Last year I read the books suggested by Tara Austen (Tea and Cookies) and enjoyed all of them. The library system here is just brilliant and I can find almost any book in the vast network they have. Each book on that list was very different from the other but they all were tied by the common theme of food. I love getting immersed in a book, living with the characters and anticipating how the story unravels. Even when I have to step away from the book I'm still in their world with them until I complete the book. A well written book can do that to you, drawing you into its imaginary world by creating life like scenarios. A movie not matter how good it is lasts just a few hours and is soon forgotten.

I picked the first book (The Mango Season by Amulya Malladi) at  random with just 5 mins to library closing. Once I got through it late that night I went back the next day and got a second one from the same author, Serving Crazy with Curry. I was so thrilled to have finished the book in one setting that I did not want to stop with one. Both were easy reads with well developed plots and characters. They also had little recipes strewn between the chapters which was nice. I picked up more books when I went back and is it odd that they all seem to have a food theme going on! ha. So as to not spend too much time in the kitchen I whipped up this quick brunch style dish to keep me with my books longer.

Tofu Veggie Hash

Prep time - 10 mins

Cooking time - 20 mins

Servings - 2 -3

Ingredients:

• 3 oz - Tofu block, extra firm
• 1/4 cup - Tomato, diced
• 1/3 cup - Onions, Green & Red bell pepper, diced
• 1/2 cup - Potatoes, cubed (Red or Yukon Gold)
• 1/2 tsp - Cumin & Fennel seeds
• 1/4 tsp - Red pepper flakes
• 1/8 tsp - Turmeric powder
• Salt to taste
• 2 Tbsp - Olive oil
• 2 - Spring onions greens for garnish

Method:

1. Heat a Tbsp of oil in a saute pan on medium high heat. Add cumin & fennel seeds, once they begin to sizzle add red pepper flakes, turmeric powder, diced onions and peppers. 
2. Meanwhile, peel and cube potatoes. Rinse them in water to get rid of extra starch. Drain tofu and cube in roughly the same size as potatoes.
3. When the onions and peppers are tender and begin to char slightly transfer them to a plate and reserve. Add another tablespoon of oil to the saute pan and toss in cubed potatoes. Cook for 5-6 minutes without moving then too much so they can crisp up on each side. 
4. Cubed tofu, tomatoes and sauteed veggies go in next. Add salt to taste and cook for 5 mins until the flavors meld together. 
5. Transfer to a serving dish, garnish with diced spring onion greens and serve with fruits and toast. 

Hash is one of my favorite brunch dishes when I eat out and making it at home is even better. Potatoes and peppers go perfectly together and adding tofu brings protein and substance to the party. It soaks up the flavor from the veggies and tastes really good in the end. The different textures from the peppers, crispy and tender potatoes and tofu work well together. The fennel seeds add just enough interest along with the cumin seeds or I its just that I'm in a fennel phase now :) What are your favorite brunch recipes ? or weekend reads ?

Thai Black Rice Salad

Dear Foodies,

My pantry is bursting at its seams and I've lost count of stuff I've collected over the last few weeks months years. I love bulk bins. They are good to buy ingredients in smaller quantities but I end up buying a little of everything :( I make these big plans of trying out a recipe but by the time I get home the plan is forgotten and sadly, so are the ingredients in pantry jungle. The odd quantities make it difficult to organize them into jars and, I guess I should just use them instead of wasting time looking for jars. Various shapes & colors of lentils, rice, grains, flours fill up the shelves. I'd like to say they are all in neatly labelled bags but the last time I checked it did not look good. I can tell you this, I've had to become pretty good at identifying 'anonymous' flours. 

Wild Rice blend              -          Hulled Black Rice

I made it my mission to try out new salads and slaw's this summer. The fact that I'm currently on a taco streak is a topic for another post though. There's this restaurant called Saffron close to the airport that I really like. Su-Mei Yu is the brains behind the operation and they serve a healthy twist on Thai cuisine. The food has won her and the restaurant many accolades and rightly so. The food is some of the most flavorful I've eaten. They don't shy away from pungent spices but every dish is perfectly balanced and is just bursting with flavors and textures and colors. Nothing I've tried has disappointed me at that place.

I always gravitate towards their healthy fried rice with tofu. It's predominantly flavored with ginger and is chock-full of vegetables. It wouldn't matter if it were not called healthy because it tasted exceptional anyway. I wanted to re-create it at home. I picked 3/4 cup wild rice blend and 1/4 cup black rice from my extensive pantry (!). I know, you would think it was the other way round looking at the color of the salad though. The black rice turned a deep purple when cooked and beware, it stains any other grain cooked with it. Using a rice blend added texture with some of the grains being fully cooked while the others are wonderfully toothsome. And ofcourse, the color is stunning.

Thai Black Rice (blend) Salad

Prep time: 15mins

Cook time: 30mins

Servings: 2-3

Ingredients:
Rice

• 3/4 cup - Wild rice blend
• 1/4 cup - Hulled Black rice
• 1/2 tsp - Ginger, grated 
• 1 inch - Lemongrass stalk
• 1 Tbsp - Tamari/ soy sauce
• 1/2 tsp - Toasted Sesame oil
• 2 cups - Water

Stir-fried Veggies

• 1/2 cup - Diced  Red bell pepper and white onions, Carrots & snap peas thinly sliced on a diagonal
• 1/2 tsp - Ginger, grated (adjust to taste)
• 1 Tbsp - Tamari/soy sauce (adjust to taste)
• 1/2 tsp - Shaoxing rice wine (optional)
• 1/2 tsp - Toasted Sesame oil
• 1/2 tbsp - Olive oil
• Salad toppers - Chopped cilantro, Green onions sliced on a diagonal, toasted sesame seeds, lime wedges

Method:

1. Get the rice started first. Rinse grains in multiple changes of water, picking out any outliers. In a heavy bottomed pan, add drained rice with 2 cups water and bring to a boil. Once its at a boil season it with tamari, sesame oil, ginger and lemongrass. (Before adding lemongrass stalk, bruise it by giving it a few whacks with the blunt edge of a knife to release its essence.) Cover with a tight fitting lid and cook for 15-20mins on the lowest heat setting. Once all the water is absorbed and the grains are cooked, remove it from heat and let cool completely. ( I spread the rice on a plate and stick it into the freezer for a few minutes to quickly cool it down). Pick and discard lemongrass stalk.
2. As the rice is cooking, heat a wok or saute pan on medium high heat with toasted sesame oil and olive oil. When the oil begins to sizzle add diced onions and peppers. Add grated ginger and cook until the onions begin to turn translucent. 
3. Add sliced carrots and continue to cook for 2 more minutes. Just before turning the heat off add tamari, shaoxing rice wine and sliced snow peas which will cook in the residual heat. The veggies should retain their crunch and bright color.
4. When the rice is at room temperature add stir fried veggies and taste test for seasonings. Sprinkle a little bit of toppings on the salad making sure you have more of each on the side.

Note: -  Tofu would be a great protein addition to this salad. Drain and dry extra firm tofu on paper towels. Cut into thick slabs and marinate in a mixture of tamari, toasted sesame oil and grated ginger for 15-20 mins. Sear both sides on medium heat in a saute pan until browned. Dice into cubes and add to the salad at the very end so as not to break them up.
- Use any combination of veggies you have on hand that'll add crunch and color.- Swap rice with orzo pasta/quinoa/farro for a variation. 

All the different textures, colors and flavors came together really well in this dish. And I may have said it already but it looks stunning in a bowl. Don't skimp on the salad toppers which are like condiments in this case. I love cilantro and with a squeeze of lime it makes for a perfect combo. The salad can be served immediately but it also travels well. The longer it sits the better it gets so it's great for picnics or lunches. I made sure the veggies retained some crunch so you get different textures from veggies and the rice blend as you chew your way through it. If you don't like the strong flavor of ginger reduce the amount and use a bit a garlic when stir frying veggies instead. Do give it try and let me know if you liked it. Have you tried any new salads that you loved ?

Roasted Butternut Squash Soup with Thyme & Roasted Garlic

Dear foodies,

I hope all of you had a great start on 2012 after a fabulous holiday season. I think I'm ready to face the challenges and joy that the year ahead has in store. When a new year comes around it feels like we have a clean slate to begin with and mistakes of the past can be set right. There is a sense of rejuvenation and the want to do good and be good. Have you made any resolutions for the year ? I can never stick to a resolution long enough and so don't attempt to make one these days. I reckon, if the resolution is good enough I can take it up any day of the year and not have to wait for Jan 1st to come around...or may be I'm just to lazy! But I do hope I can begin to improve my fitness levels and enjoy more fruit.

With all the feasting over the last few weeks, eating healthy seems to come as a natural reaction whether you resolve to do so or not. Our mind and body craves for fresh, vibrant produce making up light & healthy meals. But with the cold weather making it through into the new year along with rest of us a warm soup much preferred over a cold salad. I cannot seem to get enough butternut squash this season and I'm going to start off this years posts with a stunning soup. Butternut squash is great in stews, simply roasted or sauteed but they really do shine through in soups. The squash is mildly sweet but it its robustness allows for use of strong herbs & spices too.

Roasting squash is the easiest option for me - toss it in a little olive oil, season with herbs & spices and in it goes for 35-40mins. Since you have the oven going you could choose to roast other veggies like carrots, peppers, onions, zucchini and even garlic to add to your meal. Just make sure you don't overcrowd the pan. My sister-in-law mentioned a recipe she came by for a roasted veggie dip which sounded really good -simply blend up the seasoned roasted veggies with cream cheese and its good to go.

When the squash is out, turn it into a salad on its own using this recipe, add it to greens with some feta cheese, its also good on cooked pasta/couscous/quinoa. This time around I blended the squash with some vegetable stock to get a silky, richly flavored soup devoid of any cream, milk & butter.

Roasted Butternut Squash, Garlic & Thyme Soup

Prep time-20mins

Cook time- 45-50mins

Servings- 4-5

Ingredients:

• 4 cups - Butternut Squash, cubed
• 6 - Garlic cloves, with skins on
• 4-5 - Thyme sprigs
• Salt & Pepper
• 1 cup - Pumpkin puree (optional)
• 3-4 cups - Vegetable stock (low sodium & organic)
• 1/2 cup - Onions & Red pepper, finely diced
• 1/2 tsp - Cumin
• 1/4 tsp - Ginger powder
• 1/8 tsp - Nutmeg, grated &
• 1/2 tsp - Paprika & Cayenne (optional)
• 3 Tbsp - Extra Virgin Olive Oil

Method:

1. Preheat oven to 375F.
2. Carefully peel, de-seed & cube butternut squash into fairly uniform pieces. Spread them on a lined baking sheet and coat evenly with 1-2 Tbsp olive oil, salt, pepper and a sprinkle of fresh thyme leaves.
3. Coat 6 cloves of garlic with a few drops of oil and fully enclose in parchment or aluminum foil. (You could also use a whole garlic bulb, sliced in half here and use the extras for another recipe)
4. Bake in the oven for 30-40mins until the squash is lightly browned around the edges.
5. In the mean time, leisurely dice onions and red peppers. Heat around 1/2 Tbsp of olive oil in a pan and add cumin seeds. Once they begin to splutter add onions, peppers, salt and a pinch of red pepper flakes (optional). Cook for 4-5 mins until softened but still having a bit of crunch. Take off heat and reserve.
6. When squash is out of the oven and cool enough to handle, transfer to a blender jar adding a cup of stock to the jar first. Squeeze garlic pulp directly into the blender along with pureed pumpkin. Cautiously blend the squash, adding more stock as you go to help out the blender and to get the consistency you like. I left the soup coarse, with a bit of texture and fairly thick.
7. Transfer blended soup to a saucepan on medium heat and add spices - dry ginger powder, grated nutmeg, paprika. Taste test and add salt, pepper & cayenne accordingly. A tiny pinch of powdered cardamom/cloves/allspice would also work well here. Stir to combine and simmer for a few minutes allowing the spice to meld together.
8. To serve, ladle warm soup into a bowl, top with a couple of spoons of reserved onion-pepper mixture, a few fresh thyme leaves and a light drizzle of extra virgin olive oil.

Note: You could experiment with using different herbs like rosemary & sage instead of thyme.
- Seeds from the squash make a great snack too. Clean and spread them out on a plate, cover with a paper towel and microwave for 40-50seconds until you hear them pop. Sprinkle with salt & pepper if desired.

This soup is absolutely fantastic, if I say so myself, and you cannot deny how gorgeous it looks in a bowl.  You could serve it with homemade croutons or toasted bread on the side to dunk into it. The strong spices go very well with the mild squash and make for a warm and hearty soup that could very well be a meal in itself. As you draw in a bit of onions & peppers into each spoonful they make for a nice textural difference that keeps thoughts of baby food far far away. Don't skip the cumin seeds in them either because you'll welcome the occasional crunch they lend to the soup. I also tried a tiny drizzle of pomegranate molasses and it was surprisingly good, so if you have some do give that combo a try as well. Leftovers keep well in the refrigerator tightly sealed for a few days.

Sprouted bean salad

Dear foodies,

Close on the heels of the sweet & savory chickpea and sweet potato salad, I have another salad recipe for you. This one uses a different set of beans and fresh veggies in it. I've been trying to add more protein in my diet. For a vegetarian, beans and legumes are an excellent source of protein, apart from soy and dairy products. Instead of using canned beans - which are more expensive, may contain high amounts of sodium, and not always the right texture for your recipe - re-hydrating dried beans at home is a far better option. You also get the added advantage of sprouting them when you do this and can control the texture of the final product.

I bought some garbanzo beans, kala chana, yellow and green split peas, kidney beans and some black eyed peas to kick start the dried bean collection in my pantry. The bulk bins at the store are a great boon here. I can pick 3-4 varieties and buy just a cup or two of each instead of investing on a whole bag of them. When I get into the mood of prepping the beans, I almost always over do it :D So on the same evening I'll have numerous odd sized bowls sprawled across the counter-tops, each holding a different kind of bean for soaking. And then for the next few days, I'll pressure cook them batch after batch, storing a few bowls of soaking beans in the fridge to stop them from spoilage after day 1. Changing the water every 10-12 hrs helps too. Once pressure cooked, I portion them out into plastic bags and send them into the freezer to await their cooking turn. I cannot tell you how convenient having a bag of these pre-cooked beans are when it comes to making a quickie meal.

I leave out a few handfuls of each bean to sprout so I can snack on them or to even use in stir fry's. (Sprouting guide from the Bee & Jai). Here is a quick salad that I made with a few of them.

Mixed Sprouted Beans Salad

(serves 4)

Ingredients:

• 2 cups - mixed sprouts (here I used yellow split peas, kala channa/black chickpeas)
• 3/4 cup - English cucumber, diced
• 1/2 cup - Red bell pepper, diced
• 1/2 cup - Carrots, diced
• 1/2 tsp - Mustard seeds
• 1/4 tsp - Cumin seeds
• 1/2 tsp - Urad dal
• 1/4 tsp - Ginger, finely minced
• 1/4 tsp - Red chilli powder or to taste
• a pinch of turmeric
• 1/2 Tbsp - Olive oil
  
• 4-5 Mint leaves
• Salt to taste
• Squeeze of lemon juice

Method:

1. Heat oil in a pan, splutter the mustard and cumin seeds, add the urad dal and allow it to turn a slight orange color.
   
2. Add turmeric and ginger, saute for a few seconds. The diced peppers & carrots go in next, cook just for a couple of minutes to get rid of their rawness.
3. Next add the sprouts, cover and saute about 2-3 mins.
4. Take off the heat, allow it to cool a bit and add diced cucumber, mint leaves, lemon juice, salt and chilli powder. Taste and adjust for seasonings. This salad can be served warm or at room temperature.

This is a nice crunchy salad with a tangy, fresh feel to it, and its mighty filling too. A pinch of roasted cumin powder or chaat masala would also be great here. I had found some fresh colored carrot tops at the store which were put to good use here. I am really looking forward to the fresh spring produce to get to the groceries stores here. Tired of looking at everything being shipped from Mexico or Peru or some place far far away, walking through the aisles feels more like a travel expedition now.

Pasta with roasted veggies

Dear foodies,

Pasta's are my go-to dishes most nights. Simple to prepare and they hold well until next day's lunch too. There is no fixed recipe that I follow for it, I toss in vegetables and spices in random depending on my mood that night and its ready. Most often its a warm and spicy dish but sometimes I turn it into a cold salad too, especially when using orzo or cous cous. The only time I looked for a recipe was when I made lasagna for the first time I guess. But even with that, once you know the method you can start experimenting.

I am not a fan of pasta's drowned in sauces though, specially in a bland & boring tomato sauce. If I buy marinara style sauces I use them over pizza's or other dishes but never with pasta. Spaghetti and marinara is known to be such a classic combo, but I have it stuck in my brain that the combo sucks :D When I order pasta in the restaurants I have it either with a flavorful pesto or with roasted veggies where you can taste each ingredient and not have to go fishing for it in a sauce and making a mess around you :) I know I am exaggerating, but still :D I prefer to make my pasta dry, with loads of veggies in it. A very convenient way to incorporate them into my daily quota when its a one-pot dish that I am making. As an added bonus the resulting dish is much more colorful.

Pasta with roasted vegetables

Ingredients:

• 2 cups - dry Pasta, I used chiocciole
• 1 cup - Chickpeas, pre-cooked or canned
• 1 cup - Red bell pepper, diced
• 1 no - medium sized Yellow squash, cubed
• 1/2 cup - Onions, cubed
• 1/4 tsp - Garlic, chopped
• 1/2 tsp - Red pepper flakes
• 1/2 tsp - Cumin powder
• 1 Tbsp - Olive oil
  
• Salt to taste
• Cilantro/coriander leaves for garnish

Method:

1. Boil water for the pasta, add salt, pasta and cook until al dente. Don't salt the water until it comes to a boil or it will never come to a 'boil'. Meanwhile, heat a wide pan with the oil, add the garlic and red pepper flakes when the oil is still cold. This infuses the oil with their flavors as it heats up.
2. Drain and pat the chickpeas dry with a tissue. Add it to the oil and saute on medium high heat until the chickpeas start to brown. Add the onions and red bell pepper next and saute a little longer until the soften and also start to char around the corners.
3. The yellow squash goes in next as it takes lesser time to cook. Also add needed salt and cumin powder now. Adjust the amount of cumin to your liking, it gives the veggies a warm and smoky flavor.
4. When the pasta is done, drain it well. Reserve about a 1/4th of the cooking liquid and add it to the veggies. Toss in the cooked pasta and combine, the added liquid will help bring them together and flavor the pasta as well. Mix well to incorporate the veggies and then cooked undisturbed for a couple of minutes so the pasta gets a slight char too. Turn off the heat and garnish with cilantro and serve warm :)

I totally enjoyed eating this pasta dish and like how it turned out. Whenever I add chickpeas to a dish I cook it this way so it has a little crunch to it and is not a complete mush. The charred veggies along with the smoky cumin were an excellent pairing. The slight browning on the pasta worked really well too and it gave it a different texture. The shape of the pasta I used is called chiocciole, meaning shells in Italian. It added to the fun of the dish cos the chickpeas found a cozy corner to nestle into. Do you see them peeking out of the pasta ? :D

With spring coming right up with its bounty of vegetables, you can play around with the combination. I am sure some roasted asparagus would be really good in this. You could conveniently use the oven to roast the veggies and finish it off in a pan on the stove top. I went to a Italian cooking class yesterday and got this interesting tidbit about selecting red peppers. Look on the side of the red pepper opposite to the stem, select one that has 4 or more points. The more points it has the sweeter the pepper is supposed to be. So next time you visit the store, start counting, I surely will :D



This dish is off to Soma who is hosting HHDD this month at her blog. Its an event facilitated by Bron and she was the winner last month :) Its time for all of you to come out with your delicious pasta recipes now :)

Potato and Bell Pepper hash

Dear foodies,

I usually tend to buy most of my vegetables fresh, specially the ones on this list. I just love the taste and flavor of fresh produce, well, I can't help myself when I see their pretty colors in the store. And for the most part I enjoy the prep work too. Bringing out the big wooden cutting board, my dear santoku knife and going chop chop like a pro is soo much fun :) I have a small stock of canned beans in my pantry (note-to-self: start buying dried beans instead!) and the freezer usually has frozen corn, peas, lima beans, edamame and Indian vegetables which I don't usually get in their fresh form. The only ready to eat, processed item will be a pack of frozen parathas and a box of burger patties for a lazy day. Recently an intruder stepped in..... a bag of frozen hash brown potatoes, the grated kind.

I don't cook much with potatoes, but I love making hash browns. They are mighty easy to put together with fresh potatoes. I used to make them often during the last few months in school. Those were the days of 'no-routine', my roomie and I would come home late from the lab and watch some silly comedy show on TV. And ofcourse we would be attacked by those midnight snack monsters. This is how I made them - heat a pan with a spray of oil, grate and lightly squeeze the water out of the potatoes, toss in some salt, chilli powder and turmeric. Layer them on the pan and press together like a pancake. Leave it alone for 3-4 mins so they get crisp, spray oil on the other side and flip. Let that roast and crisp up too. Mean while get the plate ready with a huge dollop of ketchup and settle down with the warm hash's. So with the same intention I had a small bag of potatoes sitting in my pantry these past months. The hash cravings are so rare now though and potatoes grow eyes and ears and some times rot by the time I get to them! The smell of which is the worst ever, a good contestant for WMD's. And so... I sneaked in a bag of frozen hash browns on my last grocery trip. Here's how I used them,

Potato and Bell pepper hash

Ingredients:

• 1 cup - frozen hash brown potatoes, thawed
• 1/4 cup - green & red bell pepper, finely diced
• 1/4 tsp - Turmeric powder
• 1/2 tsp - Red pepper flakes
• 1/4 tsp - Garlic, grated
• 1/4 tsp - Chaat masala (optional)
• 2 tsp - Olive oil
• Salt to taste

Method:

1. Thaw the frozen potatoes, I usually microwave them for a minute or two. Heat a shallow pan, with the oil, on medium high heat. Add the diced bell peppers, garlic, and red pepper flakes and saute for a few minutes.
2. Once they slightly soften, add the hash brown potatoes and salt. Cook undisturbed for 4 mins so the potatoes roast and get a crisp golden exterior, stir to toos/flip them around and cook for 3-4 more mins (or until you are satisfied with the texture, half the dish vanished at this point :D )
3. Garnish with chopped cilantro, a pinch of chaat masala and a dollop of hot & sweet tomato ketchup on the side.

I also toasted acouple of slices of bread, drizzled with a lil olive oil. When they are still hot rub them with a clove of garlic. I had some roasted red bell pepper chutney to spread over it and a bowl of grapes to join the party. Settled into my couch with this plate, I was ready for a movie marathon :) Its quick to put together and the veggie and spice combination is upto you. It could also serve as a perfect weekend breakfast/brunch.

Whats your favorite movie night meal ?

Chutneys, and more chutneys

Dear foodies,

Chutneys are one of my most favorite condiments in a meal and also one of the things I rarely seem to make! They can be spicy, tangy, nutty and just the perfect accompaniment to a multitude of dishes. From adorning your breakfast plates, to being part of a rice meal, chutneys are a delight to have enhancing the entire experience and sometimes spicing up an otherwise bland dish as well (idli or rice for instance). There is always a chutney/pachadi/thogayal served as part of a festive full course meal and it has its spot reserved on the banana leaf. They are also the answer to that lone vegetable sitting on your counter which will no be enough for a curry, but as a chutney, its just right.

I am at a loss over here though, since I only see cauliflowers, capsicum, cabbage, carrots, broccoli, beans at the stores and these are not typical chutney'able veggies, not in my mind. Ripe tomatoes are a favorite, but it takes a lot of time for it to cook down to a chutney. So you are forced to get creative and innovative with the veggies you find here - Like this one that uses the light green portions of a watermelon,

Ingredients:

• 3 cups - roughly cubed light green portion of watermelon, with the hard green exterior and red pulp carefully separated
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• 1 tsp - Mustard seeds
• 1 tsp - Cumin seeds
• 1 Tbsp - Chana dal
• 1 Tbsp - Urad dal
• 3 nos - Dried red chillies
• 2 nos - Green chilies
• 1 Tbsp - Oil
• a pinch of asafoetida
• Salt to taste
Peanuts, Tamarind, coriander leaves (optional)
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Method:

1. Heat oil in a cast iron pan, pop the mustard and cumin seeds, add the dals next and roast. As they start turning orange add the chillies and toast. Remove from heat when the dals turn a deep orange, add asafoetida and empty them to a plate, allowing them to cool.
2. To the same pan add the cubed melon skin and roast for 5-7 mins until it looses part of its moisture and starts to brown a little. Turn off the heat and cool to room temperature.
3. Pulse all the ingredients together in the blender, the melon peel will still have some water left in it so decide as you go on the amount of water needed to get the consistency you desire in the chutney. I prefer it slightly on the coarser side.
   

Check my remixed version here!

The ingredients listed between the two lines can be considered a standard set and just by substituting the melon peel for a another veggie you can create a new chutney.

Roast diced red bell peppers instead, until they char a little, skip the green chillies and add a couple of pieces of tamarind to make a mildly spicy, sweet and tangy chutney that will impress your taste-buds.

Using red tomatoes for a chutney is usual, but saute some chopped raw green tomatoes, add a few roasted peanuts, coriander leaves and you have yet another tantalizing chutney. Add some cubed onions while sauteing the tomatoes for a variation.

Chow chow or banglore vankaya, ridge gourd ( and its peels), roasted eggplant are other sought after chutney vegetables that come to my mind. Here are other chutneys I've made. Help me add to this list, how do you make your chutney ? Any veggies that you give an interesting spin too ?