Basil Pesto

Recipe                                                                                              Print Recipe

Adapted from Taste

Ingredients
50 grams cashew nuts or pine nuts - toasted
50-60 grams Parmesan cheese - grated
11/2 cups basil leaves
5 tbsp olive oil
a pinch of salt
1-2 cloves garlic

Method
Add all the ingredients except the oil in a food processor and process it till everything is finely chopped. With the processor running, slowly drizzle the oil so that everything is well combined and you get a pesto with the desired consistency.

To serve: Pesto can be used as a dip or a spread on sandwiches. It makes a great pasta sauce, simply add a few teaspoons of pesto to freshly boiled pasta for a simple fuss free meal.
Enjoy!

Spaghetti with basil pesto

Madras Special- Ven Pongal with coconut chutney

Ven pongal  is a rice and lentil dish similar to a khichdi and is a very popular breakfast in south India especially in my city Madras. Pongal is also the name of the Harvest festival of the South. Pong means "spill or boil over" and this is a ritual that is still carried out during this festival. The milk and rice is cooked in a pot and allowed to boil over and this is considered very auspicious as it symbolizes abundance. 

Pongal which is also known as Sankranti/Lohri/Bihu in other parts of India commemorates the Sun travelling northward towards the equinox and marks the end of the harvest season in the south. This festival is celebrated with a lot of enthusiasm and involves a lot of feasting. The other variety of pongal- sweet pongal using jaggery is commonly offered during the Pongal celebrations. I am sharing with you my recipe for ven pongal, a simple savoury breakfast paired perfectly with coconut chutney.

Ven Pongal with coconut chutney

Recipe                                                                                              Print Recipe

Serves 2-3

Ingredients

1 cup Medium grain raw rice (not boiled or parboilled)
1/2 cup Split yellow moong dal
Salt to taste

For the tempering
2 tsp Cumin Seeds
1 tsp Whole Black Pepper
10 Curry leaves
3-4 Cloves
2 tbsp finely chopped ginger
1/2 tsp Asfoetida Powder
3 tbsp Ghee

Garnish
10-15 cashewnuts
1 tsp Ghee

For the Coconut Chutney
1 cup Coconut- chopped into small pieces
1/3 cup Roasted chana dal
1/2 inch ginger
2 green chillis
2 tbsp coriander leaves
Salt
water

For the Chutney Tempering
a pinch of Asfoetida powder
2 Dry red chilli
1/4 tsp Urad dal (split)
1/2 tsp Mustard seeds
7-8 Curry Leaves
2 tsp oil

Method

Coconut Chutney

Grind all the ingredients with enough water to get a smooth paste with the desired consistency of the chutney. I like it thick so I add less water but you can choose to have it as thick or thin as you like. Heat the oil in a small pan and add the mustard seeds, urad dal, asfoetida, curry leaves and dry chilli. Let the mustard seeds pop and then add the seasoning to the chutney and give it a good mix.  Coconut chutney is ready.

Coconut chutney

Note: 

1. I add coriander leaves to the chutney as I like the flavour and the colour it imparts to the chutney, you can choose to leave it out if you don't like coriander.

2. The coconut pieces should be cut into small pieces to ensure smooth grinding. 

3. Water should be added little by little till you get the desired consistency. 


Pongal

Wash the rice and dal thoroughly till the water you wash it in remains clear. In the pressure cooker heat a tsp of ghee and add the rice and dal to it. Fry it for 5 minutes in the hot ghee uncovered. Now add 3 cups of water followed by salt (to taste) to the pressure cooker and place the lid on it. Let it pressure cook for 3 whistles or about 10 minutes till rice and dal are completely cooked through and mushy.

Prepare the tempering by heating 2 tsp of ghee and adding cumin seeds, asfoetida, pepper, curry leaves and cloves to it followed by the ginger. Let the cumin seeds turn brown and then mix the seasoning with the cooked rice and dal mixture. Give it a good mix so that everything is well combined.

Fry the cashew nuts in a tsp of ghee and mix it with the pongal and leave a few for garnish. Serve the pongal topped with crunchy cashews with a side of coconut chutney.

Enjoy!

The best Guacamole ever

Guacamole is a popular Mexican dip that dates back to the Aztec civilization. It uses avocados as the main ingredient and is a fresh and tasty dip.  I love guacamole and love making it at home. I dislike store bought dips as homemade ones are so simple and easy to make why go for the commercial stuff that tastes like nothing. Guacamole should be made right before serving as the avocado tends to darken when kept out for long. A recent visit to Mejico Restaurant in Sydney inspired me to start making dips in a mortar and pestle. The flavours are somehow stronger and more zingy from bruising the herbs. If you do not have a mortar and pestle feel free to just pulse in a food processor or just chop and mix by hand. But trust me once you start making your dips at home you will never reach out for another supermarket jar :-)

Recipe                                                                                             Print Recipe

Ingredients
2 tbsp lime juice
zest of one lime
1/4 cup coriander leaves
1 fat clove of garlic
1 birds eye chilli (any small red chilli will do, small chillis are hotter than the long ones, I like the heat but if you don't just use half a chilli)
1 tsp Roasted cumin - finely ground
2 Medium Avocados
1 Small onion - finely chopped
1 small tomato - finely chopped
Salt to taste

Tips
To make roasted ground cumin, dry roast cumin seeds on a pan till they turn dark brown. Grind them to a fine powder and store. I usually make a batch and store it in jars.


Method
In a mortar and pestle add the garlic, coriander leaves, chilli, cumin, lime juice and zest and pound till you get a smooth paste. 

Cut the avocados into half and remove the seeds. Scoop out the flesh and add it into the mortar along with the onion and tomato and a generous sprinkling of salt. Mix everything well with a spoon. Crush the avocado with the back of a spoon to get a chunky dip. 

Garnish with a sprinkle of cumin powder. Serve with corn chips. 

Enjoy!

Cucumber and Mint Raita

Dear Readers,

Have you ever made something that you consider very ordinary and got unexpected rave reviews for it? During my final year of University study we had to go away to camp for a few days to start off our thesis year. It was meant to inspire us and also set a good vibe for the coming year. We got to talk to our supervisors and spend time with friends after the Summer break. We had set up camp at Wye River near the beautiful town of Lorne in Victoria. 

The place was idyllic and very beautiful. We were all divided into groups of 4 and had a cabin to ourselves. One of the student requirements was that on the last evening each cabin had to cook a dish and bring for dinner which was meant to be shared by everyone. I had put up my hand to do the cooking for my group and everyone was happy to pitch in. We were preparing vegetable Pulao and raita. Vegetable Pulao is a common dish in India, it is similar to the Biryani but milder in my opinion and also it is not layered like the Biryani. 

Pulao is a fragrant rice dish, flavoured with different spices and mine was a beautiful vegetarian version with lots of vegetables and herbs. I paired it with a simple raita and with the help of my other three friends we whipped it up in no time for the common dinner. And my what a reaction we got, it was totally unexpected. From an array of dishes like ravioli, spaghetti bolognese, sausages, fried rice, Beef Stir fry and what not, our dish was scraped clean first and everyone wanted more. People asked me for recipes, even people I didn't know - it was a happy and proud moment that we all savoured. I always felt that maybe my home style Indian cooking would not impress the Aussie palate, I am glad I was proven wrong. It just goes to show that simple, honest cooking and good flavours are appreciated everywhere. So my dear readers I am sharing with you my simple raita recipe today, the Pulao shall follow soon. Hope you enjoy it.

Love,

Cookie

Recipe                                                                                               Print Recipe

yields 3 cups

Ingredients

2 Lebanese Cucumbers

1/4-1/2 cup Mint leaves - finely chopped

2 tbsp Coriander Leaves - finely chopped

21/2 tsp Roasted Cumin Powder

1-11/2 tsp Kala Namak (Black Salt)

2 cups Greek Yoghurt ( I like the creaminess of it, but you can use plain natural yoghurt also)

1/4 cup Milk (you can choose to replace milk with just water)

2-3 tbsp Water

a pinch of Red Chilli powder

Salt to taste

Method

Pour the yoghurt into a bowl and thin it by adding the milk and water. Do not add too much liquid as we do not want it watery, thickness should be like pouring cream. 

Chop the cucumber into a small dice and add it to the yoghurt. Add the Black Salt (use sparingly if you do not like the taste) a little regular salt, a pinch of chilli powder and 11/2 tsp of roasted cumin powder. 

Following this add the mint leaves and coriander leaves, leaving a little for garnish. Give everything a good mix, so that it is well combined. 

Now pour the raita into the serving bowl, sprinkle the leftover cumin powder and garnish with a few mint and coriander leaves. Serve with your choice of rice dish. Enjoy!

Note: 

1. Black Salt or Kaala Namak is a salty and pungent smelling salt used in Indian cooking. It is a component in Chaat Masala and is also used widely as a seasoning in raitas, fruits, chutnys and salads. Black salt is made up of mostly Sodium chloride with traces of sodium sulphite, the presence of sulphur contributes to its pungent smell. It is easily available in Indian Grocery stores.

2. To make roasted cumin powder, dry roast the cumin seeds in a pan till they colour dark brown. Use a spice grinder or a mortar and pestle to grind it to a fine powder.

Coriander chutney

This is a very versatile condiment and adds a zing to a lot of Indian dishes. Its great served alongside pakoras, parathas, sandwiches and in chat (Indian street food). This is one of the most common Indian condiments. There are a few different ways of making it, this is the Bombay Sandwich style Chutney. 

Recipe

Yields about 11/2 cups

Ingredients

2 bunches Coriander (washed and roots trimmed off)

1 onion - chopped

5 cm piece Ginger - chopped

2 Garlic cloves

2 tsp Roasted cumin seeds - finely ground

2 tbsp dry roasted Peanuts

2 small Green chilli (use one if you dont want it too hot)

Juice of 2 lemons

Salt to taste

Method

Put all the ingredients in a mini food processor and give it a good whiz till a smooth paste is formed. Check seasoning and add salt/lemon if required. Ready to serve. Enjoy!