Vathal Kuzhambu

Vathal Kuzhambu

1 potato cubed
3 or 4 small indian eggplant
2 small murungakai
2 ripe tomatoes

4-6 garlic pods
salt to taste
1/2 a litre of water or 1/2 quart
2 tsp tamarind paste
1 1/2tbs sambar powder
1 hand full eggplant vathal

Few Sundakai vathal (optional)
coriander leaves
For tempering:

4 tbs gingerly oil (I use Idhayam brand)
1tsp mustard seeds
1/2 tbs fenugreek seeds 
1tsp toor dhal
1tsp channa dhal
1/2 tsp asafetida
a few curry leaves


Method

Heat gingerly oil in a pot. Add mustard seeds, fenugreek seeds, channa dhal, toor dhal, curry leaves and fry till golden brown.
Now add potatoes, tomatoes, eggplant (cut in squares)  murungakai  and garlic.

Stir well ,add sambar podi tamarind paste, asofetida and salt.

Let the stuff get coated. about 2 minutes
Add water, then cover and simmer on a low heat. Top up the water as needed till vegetables are cooked. Ideally, the potatoes should be soft around the edges.I simmer for about half an hour.
Fry vathals separately in gingelly oil for one minute, then add and boil for another 2 minutes.
Garnish with lots of coriander leaves.
Serve with hot rice.

Veppampoovu Rasam

Veppam poovu Rasam

Ingredients.

Ghee 1 tablespoon

mustard seeds

cumin seeds ( optional ) without cumin the taste of the rasam gravitates towards the neem flavor.

curry leaves

vepam poovu

1 dried chille

Hing

Pan fry the above. ( hold the veppam poovu )

When Mustard seeds begin to pop add the vepam poovu

You don't want the vepam poovu to burn. When the aroma surrounds you move it off the stove.

Add water to it with turmeric powder, salt, tomatoes ( more finely chopped tomatoes) mean less tamarind water. If you have rasam powder add a couple of teaspoon.Add two tablespoon of cooked toor dhall Bring all to a good boil. Turn it off. Finish it off with minced tablespoon of cilantro and a dash of lime juice. Let the rasam rest for about 15 minutes for it to infuse with neem flower. Crush 9 pieces of white pepper add.

Some thoughts about veppam poovu:from India.

I wash it and get the grit out of it.Then dry it out in the sun. The veppam poovu must have been gathered from the ground/soil. 

Spinach & Artichoke Dip

Got into the mode to make some dip. here goes:

Spinach & Artichoke Dip

Ingredients:

Cheeses: Romano, Parmesan, White Cheddar and or swiss cheese. 

About a ladies handful of each type

Chopped Spinach frozen ( 8 or 10 oz ) thawed and squeezed of a water.

Artichoke My preference is "Reese" brand quartered hearts

We don't want a soup.

Butter 3 quarters of a stick

Heavy cream 8 oz

broth I use organic vegetarian stock

White or yellow onions about 3 quarters of a cup chopped

Flour  You can use maitha flour or all purpose type about a quarter cup.

salt ,pepper lemon juice  and some hot sauce ( a tablespoon )

Start off by melting the butter then adding the onions 

Once translucent ( kind of sweat it a bit) add the flour stirring constantly.

Add the heavy cream, We are making a rue. As it thickens add the broth about quarter cup still stirring it

This is no low fat food. Cook it about 10-15 minutes. If the mixture gets too thick add a little more stock.

Add some salt and pepper. Now add the squeezed out spinach. Mix in well. Now add the artichokes as well.

Once stirred in add the hot sauce and the lemon juice. Continue stirring. Now add the cheeses and sir well.

Once the cheese melts and gets incorporated It is ready to serve. Use any dipping chips or crackers. Can be served hot or cold.

Enjoy.

QED

Quick Mung beans sprout dish

Here is a Healthy side dish packed with protein.

Tow-nga ( is the chinese word for  sprouts ).

This is cheaply available at the Chinese or Vietnamese shops on fresh veg days.

Ingredients: Mung sprout, tofu ( fried ) garlic salt and hot green or red chillies.

The Chinese use the red chillies. If you cannot find chillies use chillie garlic sauce also available the the chinese shops.

Use 2- 3 cloves of garlic and a few chillies pounded in pestle. 

Pan fry that in a little oil then throw in the sprouts, tofu, a little salt and cook it tender.

I cook it covered and the process is quick. Add the chillie sauce as needed.

QED

Got into the mode to make some dip. here goes:

Spinach & Artichoke Dip

Ingredients:

Cheeses: Romano, Parmesan, White Cheddar and or swiss cheese. 

About a ladies handful of each type

Chopped Spinach frozen ( 8 or 10 oz ) thawed and squeezed of a water.

Artichoke My preference is "Reese" brand quartered hearts

We don't want a soup.

Butter 3 quarters of a stick

Heavy cream 8 oz

broth I use organic vegetarian stock

White or yellow onion about 3 quarters of a cup chopped

Flour  You can use maitha flour or all purpose type about a quarter cup.

salt ,pepper lemon juice  and some hot sauce ( a tablespoon )

Start of by melt the butter then add the onions 

Once translucent ( kind of sweat it a bit) add the flour stirring constantly.

Add the heavy cream, We are making a rue. As it thickens add the broth about quarter cup still stirring it

This is no low fat food. Cook it about 10-15 minutes. If the mixture gets too thick add a little more stock.

Add some salt and pepper. Now add the squeezed out spinach. Mix in well. Now add the artichokes as well.

Once stirred in add the hot sauce and the lemon juice. Continue stirring. Now add the cheeses and sir well.

Once the cheese melts and gets incorporated It is ready to serve. Use any dipping chips or crackers. Can be served hot or cold.

Enjoy.

QED

My little girl

dressing up

In Malaysia

My sweetie

Growing up

and growing