Comfort Food for Yummies from Blogosphere

So, it is time for another addition to the Yummies from Blogosphere series...I am really getting attached to this series and so is my family...they cant wait to see what I am going to try out next, considering there is SO MUCH VARIETY OF RECIPES on blogosphere!!!

Most of the recipes I bookmark as favorites for me to try out  later have special appeal not only because of taste and flavor and appearance but also because they have nutritional content. This week's recipe also belongs to that category...I chose an item from a blog which has been in existence for quite a while...nearly two years but this wonderful blogger still continues to post new recipes that are not only tasty but also simple and each recipe is different and unique in its own way.

So, this recipe is from our blogger friend Gita's Kitchen...and the recipe I chose is one for Palak Tofu(Spinach and Tofu Curry)...this recipe is very unique for me, because I have always made Alu Palak(Spinach with Potatoes) or Palak Paneer(Spinach with Indian Cheese) but never Palak Tofu...it was a very healthful yet completely tasty and creamy dish, that my entire family enjoyed. I wondered if the tofu would taste out-of-place in the curry but it was just wonderful...expecially because it was baked before adding to the curry to eliminate any raw smell.

Notes/Variation: I used some coriander powder and cummin powder (1 tsp each) in the curry...also seasoned the curry finally with some lemon juice(I like the combination of lemon juice with the spinach)...this is a very versatile dish that can be used as a side for rotis/bread/rice

Lovely dish...Gita! Thank you for this awesome recipe!

Links: Original Recipe for Palak Tofu as posted in Gita's Kitchen

Recipe for Palak Tofu:

Serves: 4

Pre/cook time: 25-30 mins.

INGREDIENTS:

Extra-firm tofu, 1 box.

Spinach, 1 large bunch.

Onion, medium, 1.

Tomato, 1.

Green chili, 1.

Garlic, 2 cloves.

Ginger, 1 small piece.

Red chili, 2.

Coriander seeds, 2 teaspoons.

Cloves, 2.

Cinnamon stick, 1 small piece.

Fennel seeds, ¼ teaspoon.

Salt as per taste.

PREPARATION:

Cut the tofu into small pieces. Spray a baking dish with any nonstick cooking spray and arrange the tofu pieces side by side. There should be sufficient space between each piece. Bake them at 350 degrees for 15-20 minutes until the tofu pieces turn brown. Set them aside. If needed the tofu pieces can also be sautéed in a pan with a teaspoon of oil until they turn brown.

Chop the onion and tomato into small pieces and slit the green chili into 2. Clean the spinach leaves and drain the excess water from the leaves. They need not be chopped as everything will be blended.

Heat a pan with some oil. When the oil is hot enough, add red chilies, coriander seeds, cloves, cinnamon stick, fennel seeds and fry them for a minute and remove them from the pan and let them cool. Now add the chopped onions, tomatoes, and green chili and sauté them for a few minutes. Then add garlic and ginger and keep sautéing until everything is well blended.

Add the spinach leaves and let them wilt along with the sautéed onion and tomato and let it cool. When the spice mixture and spinach mixture are cooled, blend them together into a smooth paste.

Put the blended mixture in the pan again, add salt and let it simmer under medium flame for few minutes until the gravy thickens. Then add the baked tofu pieces and stir everything well.

Serve hot with rotis.

Comfort Food Series: Fruity, Light and Flavorful South Indian Style Soup(Rasam)

I have been using fruits quite a bit in my savory foods lately, in chutneys and side-dishes and so on... and I actually find it refreshing(not to mention the fact that the fruits dont go to waste on my kitchen counter). Here is a light and flavorful South Indian style Soup or Rasam with the main ingredient being pears( I have tried it with pineapples, limes as well as apples).

The spice powder / spice mix I have used here is different from the usual Rasam powder that I use, which is available in most grocery stores or in the Asian Indian aisle of the supermarket. Here I used a simple, spice mix...a mixture of coriander seeds, some black pepper and  a touch of cumin seeds so that the fruity rasam(soup) would not be overpowering but still retain the flavor of the fruit while continuing to be tangy like traditional rasam is meant to be.

Here is the recipe and it would be a great accompaniment to hot rice as well as a warm appetiser/beverage by itself.

This fruity rasam soup goes to Nithu's Think Beyond the Usual - Fruits event as well as this month's CWS - Coriander Seeds  guest-hosted by RV and started by Priya of Priya's Easy n Tasty Recipes.

Recipe for Pear Rasam(South Indian style fruity soup):
Serves: 4
Prep/cook time: 20 - 25 mins
Ingredients:
Pears - 1 cut into chunks(any crisp variety more on the sweet side like Bartlett or Anjou or any others)
Tomato - 1 cut into chunks(any firm variety like vine tomatoes)
Green chilli pepper - 1 slit thinly
Tamarind juice - 2 cups
Jaggery - 1/2tsp(optional)
For spice powder: roast and powder coriander seeds(dhania) - 2 tbsp, black pepper - 2 tsp, cumin seeds - 1 tbsp
For seasoning: cumin seeds - 1 tsp, salt, turmeric, curry leaves - a few sprigs, cilantro


Method:
In a pan, add the tamarind juice and to it, add the cut pear and tomato, green chilli pepper, salt, turmeric , jaggery and spice mix.


Let the rasam soup boil well for atleast 10 mins, till it becomes bubbly.

In another frying pan, add a little cooking oil(or a tbsp of ghee) and when it heats up, add the cumin seeds and when they crackle, add the other seasonings and then add all these seasonings to the soup.

Serve hot or at room temperature with rice or as a warm appetiser/beverage.

Comfort Foods Series #2 - Traditional and Delightful South Indian Lentils and Veggies Curry(Molaguttal)

I guess it is my Southern Indian background which makes me reach out to the traditional tastes and flavors that I remember from my childhood, again and again...especially on the days that I am more harried and stressed than usual, I always find myself making these familiar comfort foods...and most of the time(if not always) they include some combination of lentils and veggies.

The sights and sounds of our old family home in Kerala(India) come back to me every time I make these comforting dishes and though I dont get to go back there very often... I still find myself mentally transported there, to the land of everlasting lush greenery, coconut palms and mango trees...which are never far away from my mind.

Molaguttal is one such traditional Tamilian/Keralite dish(made mostly by Tamilians settled in Kerala for many years). It is a great curry that can accompany rice or chappathis/phulkas or even, parathas. Traditionally, it is made with veggies like white pumpkin, cabbage or spinach either by themselves or in some combination but I have also successfully used veggies like cauliflower, green peas, carrots, chayote(aka chow-chow or bangalore kathirikkai) and even, broccoli.

I find myself making this dish more often nowadays, because the kids seem to love this dish and eat more of it compared to a lot of other dishes...maybe it is the simplicity of its taste that makes it appealing to them. I dont question it at all, I just tend to make it almost every week and find it disappearing before I know it...which is a definite vote of confidence for  me!!!

Here is the recipe:


Molaguttal ( Southern Indian Curry with lentils and veggies) -
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Serves: 4
Prep/cook time: 20 to 25 mins.


Ingredients:-
1/2 to 3/4 cup of toovar dal(split yellow lentils/red gram)- pressure cooked for 3 whistles and kept aside
1/2 cup shredded cabbage1/2 cup chopped methi(fenugreek) leaves
1/4 cup diced carrot


For grinding into fine paste:-
1/4 to 1/2 cup of grated coconut(fresh or desiccated)
1/4 cup cummin seeds(jeera)
3 or 4 red chillies (Asian/Indian variety long, thin dried chillies)
1 tsp urud dal(split black gram dal)


For seasoning:-
1tsp Black mustard seeds(rai)
1tsp cummin seeds(jeera)
1tsp urud dal(split black gram dal)
Few curry leaves
2 dry red chillies( 1 chilli if you would like it to be less spicy or just omit this item totally)
Oil - 1 to 2 tsp


Turmeric powder - a pinch
Salt


Method:-
In a pressure cooker, add the vegetables and turmeric and enough water to cover up all the veggies and pressure cook for 3 whistles(till veggies are almost cooked).


Alternately, you could cook all the veggies and turmeric with water in a pan till they are almost fully cooked(takes about 7 to 8 mins on medium - high heat)


Take the ground fine paste of cummin seeds, urud dal, red chillies and coconut and add it to the veggies alongwith salt and let come to a boil(takes about 4 to 5 mins on medium high heat).


Then add the cooked lentils(dal) to the mixture. Let it cook till everything comes to a light bubbly consistency.


In a separate pan, add all the seasoning ingredients with oil and let it fry till mustard seeds start crackling.


Add these seasonings to the molaguttal curry.


Serve hot or at room temperature with brown/white rice, rotis, parathas and so on. You could also store this for upto a week in the refrigerator.


Note: all ethnic ingredients available at Asian/Indian grocery stores.

Comfort Food Series #1 - Soup with medley of lentils and greens

As a departure from the mundane, everyday recipes I like to sometimes change things up a bit by mixing recipes from different cuisines. This recipe I have here is a mixture of Northern Indian style dal paalak and Southern Indian style tangy sambhar.

Soup with medley of lentils and greens:
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Serves: 4
Prep/cook time: 20  - 25 minutes

Ingredients:
*********
Toovar dal (red gram lentils/dal) - 1 cup
Urud dal (split black gram dal) - 1 handful
Channa dal ( bengal gram dal) - 1 handful
Spinach - 1 bunch cut finely
Fenugreek leaves (methi leaves) - 1 bunch cut finely
Shallots - 1 cup peeled
Tomatoes - 2 medium size cut finely
Green chilli peppers - 4 or 5
Ginger - 1 medium size piece cut finely
Garlic - 4 pods cut finely
Tamarind paste  - 1tsp ( alternately soak a small piece of tamarind in water and extract the juice)
Jaggery - 1 tsp crushed
Readymade Sambhar powder / curry powder - 1 tsp
Coriander powder (dhania powder) - 1tsp
Water - 1cup
For seasoning: mustard seeds - 1tsp, cummin seeds (jeera) - 1tsp, fennel seeds(saunf) - 1tsp, salt, turmeric, curry leaves  - a handful and cilantro - a handful, cooking oil - 2 tsp

Method:
******

Pressure cook  the dals, spinach and fenugreek leaves for 3 whistles and set aside.

In a frying pan, add the oil, mustard, cummin seeds, fennel seeds, salt and turmeric and when the mustard starts to crackle, add the onions, garlic, ginger, green chillies, tomatoes and let cook for a few minutes till onions turn translucent and the raw smell of garlic and ginger is gone.

Then add the pressure cooked lentils(dal) and greens to the pan. Add the cup of water also.

Then, add the tamarind juice, jaggery, sambhar powder(alternately readymade curry powder) and coriander powder.

Cover the pan and let the soup boil for 5 to 7 minutes.

Finally add the curry leaves and cilantro for garnish.

This soup is best when served piping hot, with rotis, bread or rice.

Note: All ethnic ingredients are available at most Asian / Indian grocery stores.