Vegetable

Date: 10/10/2009
By Winston Sequeira

Ingredients:

• 1/2 cauliflower
• 4 mid-sized red potatoes
• 1.5 cups frozen green beans
• 1.5 cups carrots
• 3-4 oz tomato sauce
• 2 tblsp canola oil
• Cilantro (for garnish)

Spice mix:

• 1/4 tsp turmeric powder
• 1/4 tsp cumin powder
• 1/4 tsp garam masala
• 3/4 tsp paprika
• 1/2 tsp chili powder
• 1 tsp each of salt and brown sugar

• 1 mid-sized chopped onion
• 4 mid-sized flakes of garlic
• 1 green or red chili
• 1/2 inch crushed ginger root (to be removed after cooking)

Method:

• Fry the last 4 ingredients in oil.
• When the onion is light brown add the spice mix. Fry on low heat and then add the tomato sauce and continue frying on low heat.
• Add potatoes and cook them half way on medium heat.
• Add cauliflower, green peas and carrots and continue cooking on medium heat until the vegetables are done.
• Garnish with chopped cilantro.
• Taste and check for salt (and sugar). Adjust if necessary.

Vermicelli/Semiya Kheer/Payasam

Date: 9/26/2009
By Remya Krishnan

Ingredients:

• 1/2 gal milk
• 1 cup sugar
• 250g semiya/vermicelli
• cashewnuts (few)
• raisins (few)
• cardamom pods crushed (couple)
• Ghee (as required)

Method:

• Heat ghee in a frying pan and roast the cashewnuts and raisins until they turn golden brown; keep them aside.
• Break the vermicelli into small pieces and roast it in ghee until it turns golden brown.
• In a pan, boil milk along with the roasted vermicelli.
• When the milk is half boiled, add half cup sugar and the crushed cardamom pods.
• Once the vermicelli is cooked, add the remaining sugar.
• Garnish with the roasted nuts and raisins. Serve hot or cold.

Channa

Date: 9/19/2009
Courtesy: Sunita Mannamkunnath

Ingredients:

• 2 cups softened Garbanzo beans (soak overnight in water to soften and cook or use canned)
• 1 tblsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 tomato , chopped
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp cumin powder
• 1 tblsp coriander powder
• 1 tsp garam masala powder
• Salt to taste
• cilantro, finely chopped (for garnish)
• juice of half a lime

Method:

• Heat a pan with oil. Add cumin seeds. Then, add mustard seeds. After it pops, add chopped onion, saute for 3-5 minutes or until softened. Add chopped tomato, saute until soft. Add turmeric, chili, coriander, cumin, salt. Stir.
• Add the garbanzo beans. Stir until all the spices are mixed with the beans. Cover and simmer for 10 minutes.
• Turn off heat. Mix in lime juice. Stir. Garnish with finely chopped cilantro. Serve hot with bread or roti.