Potato and Chickpea Curry with Tomatoes and Tamarind

Nourishment doesn't get much better than this. Chickpeas, potatoes and spices with some sweetness from a hint of sugar and tamarind and a bit of sourness from lemon and amchoor — it's a pleasing dish to the eyes and tummy and one that I think works well for an early summer dinner. It's easy to prepare and done in roughly 40 minutes once you have your potatoes and chickpeas cooked and ready to go. The rest of the ingredients are staples that most cooks who enjoy Indian food are likely to have on hand. This rich and rather complex curry will impress your guests, leaving them with the impression that you spent a good while in the kitchen working your culinary magic.

Serve with Indian flatbreads for a complete and satisfying meal to be enjoyed all year round when the craving for chickpeas and potatoes with a spicy kick hits.

Potato and Chickpea Curry with Tomatoes and Tamarind

Recipe by Lisa Turner Cuisine: Indian Published on June 11, 2013 Simple but rich and delicious potato and chickpea curry simmered in a fragrant and spicy tomato and tamarind sauce Print this recipe Ingredients: 3 large potatoes, scrubbed and roasted or boiled until tender and cut into roughly 1 1/2 inch pieces (peeling the potatoes is optional) 1 1/2 cups cooked chickpeas (1/2 cup dried or 1 14 oz can) 2 tablespoons tamarind pulp 1/2 cup hot water   2 tablespoons olive oil or ghee 1 1/2 teaspoons cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds (optional)   2 dried whole red chilies, broken into pieces 1-inch piece fresh ginger, minced or grated 2 fresh green chilies, seeded and finely chopped 1 tablespoon ground coriander 1 1/2 teaspoons Kashmiri or other chili powder 1 teaspoon turmeric 1/2 teaspoon amchoor powder (optional) 1/2 teaspoon asafetida   4 plum tomatoes, finely chopped 1 tablespoon jaggery, brown sugar or coconut sugar handful of dried curry leaves generous handful of fresh cilantro, chopped 1 1/2 cups hot water or more as needed   1 teaspoon garam masala 1 teaspoon sea salt, or to taste juice from 1 lemon (3 tablespoons) Instructions: Scrub the potatoes and roast or boil as desired until tender (peeling the potatoes is optional). Cut into 1 1/2 inch pieces and set aside. Meanwhile, soak the tamarind pulp in 1/2 cup of hot water for 20 minutes. Strain, squeezing as much liquid from the pulp as you can, and reserve the liquid. Discard the pulp. Heat the oil or ghee in a large heavy-bottomed saucepan over medium heat. When hot, add the cumin seeds. mustard seeds and fenugreek seeds if using, and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Toss in the dried chilies, ginger, fresh green chilies, ground coriander, chili powder, turmeric, amchoor powder if using, and asafetida. Continue to stir for 1 minute. Add the tomatoes to the pan, along with the jaggery or sugar, curry leaves, half of the cilantro and the hot water and reserved tamarind liquid. Reduce the heat slightly, cover, and simmer for 10 minutes until thickened. Gently stir in the potato, chickpeas, garam masala and salt. Simmer for another 5 minutes or until your desired consistency is achieved, adding more water as necessary. Mash up some of the potatoes and chickpeas to thicken up the mix. Stir in the lemon juice, simmer for another few minutes, and taste for seasoning. Let stand for a few minutes to allow the flavors to mingle. Serve hot, garnished with the remaining cilantro. Makes 6 servings

More chickpea curries you are sure to enjoy from Lisa's Vegetarian Kitchen:
Spicy Chickpeas in a Tangy Tomato Glaze
Chickpea Vindaloo
Chana Saag (Chickpea and Spinach Curry
Chickpeas and Paneer in a Spicy Creamy Gravy

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Barley and Lentil Herbed Salad

Although I adore barley, I don't tend to cook with this ancient grain very often, and that is a shame because not only it is rich in fiber and protein and relatively cheap at that, it also has a lovely chewy texture and nutty flavor that makes it a popular choice for soups and salads. Here it is transformed into a substantial and nourishing salad that might just become a summer favorite of mine, though it is delicious anytime of year.

There is lots going on in this dish and it all comes together in a seamless way. The addition of earthy lentils balances out the proteins, and then fresh herbs are added along with fresh tomato. Then this beautiful combination of goodness is enhanced by the highly complementary nutty taste of tahini, fresh tart lemon juice, a wee bit of spice and sweetness, and some saltiness from olives and tamari. I will note that this is a great way to take advantage of fresh herbs from your garden and if you are lucky enough to be growing tomatoes, they will add an extra fresh layer of flavor to the plate.

Take care when adding sea salt to the dish as the olives and tamari are fairly salty and you don't want to overpower your dish with an excess of sodium. Serve with fresh salad greens and some flatbreads to really dress up the experience.

Barley and Lentil Herbed Salad

Recipe by Lisa Turner Adapted from Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner - A Satisfying Diet for Unsatisfying Times Published on June 9, 2013 Beautiful summer salad with earthy lentils, nutty pearl barley, fresh herbs, tomatoes and olives tossed in a creamy and lightly spiced tahini and lemon dressing Print this recipe Salad: 2 cups vegetable stock or water 1 cup pearl barley, rinsed 1/2 cup green or brown lentils, rinsed 2 generous handfuls of parsley or cilantro or both, roughly chopped 1 bunch or large handful of fresh mint, roughly chopped 3 scallions, trimmed and sliced 1 firm tomato, chopped 1/4 to 1/3 cup black olives, pitted 2 to 3 tablespoons tahini sea salt and fresh ground black pepper to taste Dressing: 3 tablespoons olive oil juice from 1 lemon (3 tablespoons) a few splashes of tamari (soy) sauce 1 teaspoon ground cumin 1/2 teaspoon chili powder a few sprinkles of dried red chili flakes 1 teaspoon honey Instructions: In a small saucepan, bring the vegetable stock or water to a boil. Stir in the barley, cover, and reduce the heat to medium-low. Cook until the liquid is absorbed — about 30 minutes. Let stand for 5 minutes, then fluff with a fork and set aside. In another small saucepan, bring the lentils to a boil with enough water to cover, then reduce the heat to medium-low and simmer until the lentils are tender — about 30 to 40 minutes. Drain and set aside. In a small bowl, whisk together the olive oil, lemon juice, tamari, ground cumin, chili powder, chili flakes and honey. Combine the cooked barley and lentils, herbs, scallions and tomato and toss with the dressing. Stir in the olives and refrigerate for 1 to 2 hours. Stir in the tahini and season with salt and pepper. Serve cool or at room temperature. Makes 4 to 6 servings

More barley recipes you are sure to enjoy from Lisa's Kitchen:
Anooshavoor (Turkish Barley and Apricot Porridge)
Barley Porridge with Honeyed Almonds and Roasted Apples
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup
Mango Barley Porridge with Blackberries

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Chickpea Flour Breakfast Pancakes

My Dad used to serve up a batch of homemade pancakes on the weekend when I was a little girl. I like to carry on the tradition of weekend pancake breakfasts as an adult too, and it gives me a chance to experiment with different ingredients, flavors and techniques for pancakes. Light and fluffy or solid and sturdy, I enjoy pancakes in all varieties and the search for new recipes.

If you're looking for a filling pancake with a wonderfully creamy texture and a protein kick too, these pancakes made with chickpea flour are just the thing. Just as simple as pancakes made with regular all-purpose or pastry flour, the chickpeas will keep you going for a longer time than ordinary pancakes too. Chickpea flour — also known as besan in Indian grocers — is widely available now in health food stores, Asian grocers and many supermarkets. Dress these pancakes up with butter, whipped cream, fresh berries, maple syrup or your favorite topping for a terrific and nourishing weekend breakfast treat.

Chickpea Flour Breakfast Pancakes

Recipe by Lisa Turner Adapted from The Veggie Nook Published on June 6, 2013 Simple, sturdy, filling and nourishing, these sweet breakfast pancakes are creamy and delicious Print this recipe Ingredients: 1 cup chickpea flour (besan) 1/4 cup unbleached all-purpose flour 1/4 cup arrowroot starch 1 tablespoon brown sugar 1/2 teaspoon baking powder 3/4 cup plain whole fat yogurt 1/4 cup water 1 egg, beaten Instructions: Combine the flours, arrowroot starch, brown sugar and baking powder in a mixing bowl. Whisk together the yogurt, water and egg, and stir into the dry ingredients until the batter is smooth. Heat a few teaspoons of butter or oil in a non-stick or cast-iron frying pan over medium heat. When hot, drop 1/4 cup portions of the batter into the pan. Cook for 2 to 3 minutes or until bubbles form on the surface and the edges are separated from the pan. Flip the pancakes and cook for minute or until both sides are golden brown. Drain on sheets of paper towel. Serve hot or warm, dressed with whipped cream, maple syrup, fresh fruit, or any combination of the above. Makes eight 4-inch pancakes

More breakfast pancake ideas from Lisa's kitchen:
Vanilla Oat Pancakes
Light and Creamy Ricotta Pancakes
Pineapple Upside-Down Pancakes
Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

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KARISALANKANNI KEERAI THOGAYAL | THOGAYAL RECIPES

Most of u would have heard about karisalankanni keerai. This keerai is easily available in Tamilnadu..It acts as a liver tonic and it is specially recommended in the treatment of Constipation, Eye defects, Jaundice, Enlargement of liver, Spleen disorders, Skin diseases, Hair fall and Premature graying of hair.Most of us would have used this herb for hair oil ( Bhringraj hair oil)
I got this recipe from my MIL.As we got bored of karisalankanni kootu / poriyal , we make either thogayal or stuffed chapathi and have it once in a month just because of its health benefits.. This thogayal tastes great when mixed with plain rice and ghee. I pack this for my husband’s lunch box usually. Don’t forget to check the end of post to know its names in other languages & amazing health benefits..

INGREDIENTS
1 cup - 200ml

Karisalankanni /   - 1 cup Red chilli –1  no Pepper corns – 8-10 nos Tamarind – Berry size Garlic cloves – 3-4 nos Salt & water – as needed

METHOD

Remove the karisalankanni leaves from the stem , wash & set aside. In a kadai heat a tbsp of cooking oil and saute the leaves along with a red chilli.. Saute till the leaves shrink. Add salt for quick sautéing.Grind the sauteed keerai & red chilli along with tamarind and water to make a smooth paste. In a mortar & pestle (ding chick) take the pepper corns and garlic cloves . Crush it coarsely and then add to the mixie jar. Use inch/pulse button, press once or twice and mix well. Remove & mix with plain rice adding ghee..

Serve with plain rice topped with ghee !

Karisalankanni (Eclipta prostrata) is the herb of choice in treating liver diseases. This herb grows in marshy areas throughout the year. It grows abundantly during the rainy season. There are two varieties of karisalankanni, one has yellow flowers and the other white. The yellow one is more potent.Here are the names in various languages… The Botanical name : Eclipta alba Tamil name : karisalankanni Telungu : guntagalijaeru Malayalam : kanjunni/kayyoni Kanada : kadige garage Sanskrit : bhringaraja/kesaranja Arab : radium-el-blint Hindi : bungrah/mochkand Duk : bhangra Other lang : kesatti/kesari Medicinal properties karisalankanni is also a specific remedy for jaundice. It has a great medicinal value in the treatment of hair. Karisalankanni is said to protect against night blindness and other eye diseases probably because of its high carotene content. Uses1. It is good for teeth, skin and hair. 2. It induces appetite. 3. It aids digestion and helps expel fecal matter from the large intestines. 4. It heals ulcers. 5. It cleans the liver and encourages secretion of bile. 6. It cures inflamed liver also called fatty liver. 7. It expels intestinal worms, cures coughs and asthma, and tones the body. 8. The yellow variety is said to be particularly good for the skin and eyes. source: http://a1tamilnadu.com/karisalankanni-false-daisy/

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Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing

Bean salads are a simple, healthy and fuss-free way to enjoy outdoor eating in the summer, but for many of us a bean salad means only a bland and unimaginative store-bought side dish. Incorporating grains and vegetables into a homemade bean salad raises it up to the level of a complete and easy outdoor meal, but adding layers of contrasting textures, colors, flavors and seasonings is what really elevates the common bean salad to a starring dish.

This salad scores on all counts by combining tender and earthy black beans, wholesome and nutty quinoa, sweet yellow fresh corn and tangy juicy mango, crunchy fresh red and hot green peppers, and fresh garden parsley and mint into a vibrant, refreshing and healthy summer meal. Best of all, its seasoned with a zesty dressing made with lemon juice, smoky roasted cumin, and chaat masala — a wonderful hot, sour and salty spice blend from northern India made with amchoor (dried mango powder) and rock salt. You'll want to keep the recipe for this dressing on hand for any salad containing fresh sweet vegetables or fruits.

Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing

Recipe by Lisa Turner Published on June 4, 2013 Vibrant, refreshing and healthy summer salad with black beans, quinoa and fresh mango tossed with a roasted cumin and chaat masala dressing Print this recipe Salad: 2 cups cooked black beans (2/3 cup dried or 1 19 oz can) 2 cups cooked quinoa (2/3 cup dried) corn from 1 ear or 3/4 cup frozen and defrosted corn 1 red mango, peeled and chopped 1 stalk celery, diced 1 red bell pepper, seeded and diced 1 to 2 jalapeños, seeded and diced 2 scallions, chopped 1/2 cup fresh parsley or cilantro, chopped 1/4 cup fresh mint, chopped Dressing: 1 teaspoon ground cumin 1/2 cup olive oil juice from 1 lemon (3 tablespoons) 1 teaspoon chaat masala 1 teaspoon sea salt, or to taste Instructions: If cooking beans for the salad, rinse and soak overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside to cool to room temperature. If cooking quinoa for the salad, rinse under cold running water and soak overnight in 1 1/3 cup water in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside to cool to room temperature. If using a fresh ear of corn, cook to preference (boiling, roasting or grilling). I like to roast corn by placing the unhusked ear on a baking sheet and roasting in a 450° oven for 30 minutes, then letting cool for another 30 minutes before removing the husks and paring the kernels from the cob. Start preparing the dressing by dry roasting the ground cumin in a small pan over low heat, tossing or stirring frequently, for 5 to 10 minutes or until the cumin has darkened a shade or two and has a light smoky fragrance. Whisk together the cumin and remaining dressing ingredients in a small bowl. Combine the beans, quinoa, corn and vegetables in a large mixing bowl and stir gently to combine. Toss in the parsley or cilantro and mint. Pour in the dressing and stir gently to mix. Serve at room temperature or chill for 1 hour or longer to serve cold. Makes 6 to 8 servings

More summer salads from Lisa's Vegetarian Kitchen:
Zesty Black Bean and Avocado Salad
Summer Chickpea Salad
Middle Eastern Chickpea and Olive Salad
Red Kidney Bean Salad & Harissa Dressing

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EASY KARA KUZHAMBU | BACHELOR RECIPES

When i was young , my father was in mumbai for two years. He stayed in a bachelor’s room. He learnt some simple recipes from his friends and started cooking. Whenever he comes for vacation , he used to cook for us. We(me & my sis) loved our appa’s cooking more than my mom’s as we got bored of her routine food .But now after marriage , i crave for my mom’s recipes like anything My appa makes rasam & kara kuzhambu very well. Both are very simple recipes but tastes great. So i thought of sharing Kara kuzhambu/Puli kuzhambu today..It can be done very quickly during busy mornings.. It has no grinding part..So i have mentioned this as Bachelor’s recipe. It tastes spicy & hot.I followed my father’s recipe and slightly adapted from this blog too.Don’t feel exhausted by seeing the ingredients list.It looks big but the recipe takes hardly 20 minutes to prepare...I used brinjal & whole garlic flakes..U can also try adding drumstick OR dried berries (sundakkai, manathakkali vatral) for more flavour. I had this kuzhambu for 3 days by refrigerating it..The taste got improved day by day .. This kuzhambu stays good for 3-5 days as it has no coconut. The addition of sambar powder , red chilli powder & coriander powder makes this gravy very thick. So adjust the consistency as per ur liking by adding more water..Use gingely oil for nice flavour & also it helps to reduce the body heat developed by tamarind..

A tip from my father : My appa always tells me to taste the tamarind extract after adding masala powders (chilli powder , sambar powder , dhania powder ) & salt ..If it tastes good , kuzhambu comes out really well.We can adjust the quantity of tamarind or chilli powder/sambar powder based on the taste.. But every time i forget to do this.. . This time i reminded my father’s tip and followed it. May be tat’s the reason , this kuzhambu tasted great ..

INGREDIENTS

Tamarind – Big gooseberry size/ Medium lemon size (Based on the tanginess of tamarind u have) Brinjal – 4 nos (medium sized) Sambar powder – 1.5 tbsp ( any brand or home made) Red chilli powder – 1/2 tsp Dhania powder – 1 tsp Turmeric powder – 1/4 tsp Jaggery – 1 tsp Salt & water – As needed To temper & saute Gingely oil / Nalla ennai – 4 tbsp Mustard seeds – 1 tsp Methi seeds – 1/2 tsp Urad dal – 1 tsp Jeera/cumin seeds  – 1 tsp Channa dal – 1 tsp Hing – A big pinch Red chillies – 2 nos (pinched) Curry leaves – few (chopped) Big onion/ small onion – 1 no / 10 nos (finely chopped) Whole garlic cloves – 10 nos Tomato – 2 nos (finely chopped)

METHOD

Soak tamarind in warm water for 10 minutes & take the extract using 1.5 cups of water.Add all the spice powders given above & salt..Taste it and adjust as per ur need.Cut brinjal lengthwise into 4 pieces & keep them immersed in water to avoid color change.Chop onions and peel garlic.Set aside. Now in a kadai , heat oil and temper all the ingredients given above in the same order..Make sure to add all the ingredients after the mustard seeds splutter ..Saute everything in medium flame.Then add onions , whole garlic cloves & curry leaves..Saute till it turns golden brown. Add the brinjal pieces , saute for sometime & then add the tomato pieces.Saute till musy.Now add the tamarind extract which we kept ready .Add jaggery ,1/2 cup of water ,cover the kadai with a lid till brinjal gets cooked. Usually it takes 8-10 minutes. Keep the flame medium. Then open the lid and check whether brinjal is completely cooked. Check for water. Add more water if necessary..Allow the gravy to boil for 10 minutes to get thicken. Switch off the flame and transfer to a serving bowl.Add a tbsp of gingely oil & raw curry leaves.Cover it with a lid.. Serve it after 30 minutes.Mix with plain rice ..Enjoy with papad & any kootu as accompaniment..

NOTE :This Gravy/ kuzhambu should be boiled well for minimum 10 minutes in medium flame to get a good taste. Otherwise u’ll get the raw smell of powders.. Kuzhambu will thicken by itself as time passes. So add little more water , reheat & serve..Using gingely oil is a must.If u dont have gingely oil , use any cooking oil. But gingely oil gives the actual taste..

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Butter Paneer Masala (Cheese Cubes Smothered in a Spicy Tomato Gravy)

I've made a few versions of this classic spicy and buttery north Indian paneer cheese dish and I never tire of it. Next to mattar paneer, it's one of my favorite ways to serve paneer when the craving hits and a good way to judge the quality of Indian restaurant offerings. I was inspired to make this as part of a weekend meal for my husband and best friend Basil after getting my hands on some locally made water buffalo paneer which is the next best thing to making your own cheese.

Take care not to overcook the paneer when frying it up because you want a fairly soft texture that will absorb the spices and have that melt-in-your-mouth sensation. As much as I enjoy vegan meals, cheese is not something I am willing to give up, though I do eat it in moderation.

Butter Paneer Masala (Cheese Cubes Smothered in a Spicy Tomato Gravy)

Recipe by Lisa Turner Cuisine: Indian Published on June 2, 2013 Tender pieces of golden fried paneer cheese cubes simmered in a thick, spicy, creamy and buttery spiced tomato and onion gravy — a vegetarian version of the classic Indian butter chicken Print this recipe Ingredients: 14 oz (400 g) paneer cheese, cut into 1-inch cubes olive oil for frying 1 medium onion, finely chopped 1 teaspoon cumin seeds 3 to 4 green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 1 large clove garlic, minced or crushed 1 tablespoon ground coriander 1 1/2 teaspoons turmeric 1/2 teaspoon chili powder (I used Kashmiri chili powder) 1/2 teaspoon ground cumin 1/2 teaspoon amchoor powder (optional) pinch of cayenne 3 large plum tomatoes, finely chopped or puréed handful of dried fenugreek leaves, crumbled 1 teaspoon sea salt, or to taste a few handfuls of fresh parsley or coriander, finely chopped 1/4 cup unsalted butter 3 tablespoons heavy cream or water juice from 1 small lemon (2 tablespoons) 1/2 teaspoon garam masala Instructions: Begin by frying the paneer cheese cubes. Heat 1 inch of olive oil over medium heat in a non-stick skillet. When hot, add the cubes to the pan and fry, stirring and turning often, until the paneer is lightly browned on all sides. This should take about 5 to 7 minutes. Remove with a slotted spoon and drain on paper towels. Set aside. Heat a few tablespoons of olive oil over medium heat in a large heavy-bottomed saucepan. When hot, toss in the cumin seeds and onion and fry, stirring often, for 5 minutes or until the onion begins to brown. Add the green chilies and garlic and continue to stir for another minute. Now add the ground coriander, turmeric, chili powder, ground cumin, amchoor powder if using, and cayenne. Stir for another 30 seconds and then add the tomato, fenugreek leaves, sea salt and half of the the parsley or cilantro. Simmer for a few minutes, stirring occasionally, until the mixture begins to thicken. Stir in the fried paneer cheese cubes, butter and cream or water. Cover and simmer for about 8 minutes, stirring occasionally and adding more cream or water to achieve your desired consistency. Now stir in the lemon juice and garam masala and gently simmer for another few minutes, then stir in the remaining chopped parsley or coriander. Turn of heat, cover, and let stand for 10 minutes before serving. Makes 4 to 6 servings

More ideas for paneer from Lisa's Vegetarian Kitchen:
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
Indian-Style Macaroni and Paneer Cheese with Spinach
Saffron-Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds
Paneer Mushroom Masala

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