Jul 20, 2019

recipes philly summer

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Koottu - Lentil-vegetable stew.

Ingredients

  • 1 medium - Kohlrabi (similar to Chow chow)
  • 1/4 cup - green peas (optional)
  • 1 medium- Chopped carrots
  • 1/4 cup - moong dal (yellow) or red lentils
  • 1.5 tsp - sambar powder or garam masala (depending flavor profile sought)
  • Turmeric powder, a pinch
  • Asafetida, a pinch
  • Salt (to taste)
  • Seasoning:
  • 1 tsp - Coconut oil
  • 1/4 tsp - cumin seeds
  • 1/4 tsp - mustard Seeds
  • 1 sprig - curry leaves

  • Peel the skin of kohlrabi squash. Chop other vegetables.
  • Slow or pressure cook them with rest of the ingredient and water for 3 whistles.
  • Prepare the seasoning using the flame temperture method and add it to the mixture.
  • Serve with hot rice.

  • See detailed recipe for similar lentil stew recipe here
  • Dal - lentil stew - Indian cooking class in Philly


    DAL (Dahl)– Lentil stew/soup


    Dal with Carrots (Indian lentil stew with carrots)
    Ingredients:
    Red lentils or Moong /Mung beans - 1.5 cups
    [you can do this procedure things with canned beans/canned vegetables too]
    oil – coconut oil or vegetable oil etc. – 2 tbsp
    cumin seeds or powder – 2 teaspoons
    coriander seeds or powder – 2 teaspoons
    chili powder or thai green chilis per taste
    red onions (diced) – 2 medium
    roma tomatoes (diced) – 3 medium
    Water – 3 cups (usually 2:1 ratio is needed for most lentils. You can use stock to reduce dilution.
    Optional
    Carrots - chopped to 1 inch pieces
    Kohlrabi/beans/turnips/pumpkin etc –peeled if needed then chopped to 1 inch cubes
    cilantro leaves (fresh or dry leaves) – remove large stalks, rinse, pat dry, chop fine or chiffonade.
    lemon (optional) – I medium – cut into wedges, salt to taste.

    Cooking:
    1.            Wash the lentils and soak for an hour in warm water if needed. (Soaking is needed for some of denser lentils). Alternately, heat water in an electric kettle and then use hot water for cooking lentils.
    2.            Cook lentils and carrots in a large pot starting with at least 21/2 to 3 cups for water for each cup lentil.
    3.             Bring to boil then lower flame and cook at simmering temperature till lentils are cooked to soft consistency. Some people prefer to cook these in a pressure cooker. You can do that if you are comfortable and well trained to work with those.

    4.             In a small pan heat some oil, once hot, add cumin seeds, let them crackle and brown,
    5.            Reduce the heat, then add onions and cook them till they whiten or slightly caramelize (personal preference).

    6.            Next, add tomatoes and cook till tomato-onion mixure is bubbling lightly and the tomatoes are soft. Transfer entire contents to the pot with the stew and mix well.
    7.            Add salt to taste.
    8.            Finally garnish with freshly chopped cilantro leaves.
    You can squeeze lemon juice just before serving or add to the plate.
    Sometimes you can take a short cut, do the seasoning in a pot and then throw everything into it and boil.

    Aug 15, 2018

    A quick salad made mainly because I wanted to enjoy an awesome gouda cheese sampled on Sun at Kroger (and bought a small block soon after).




    Shared from Instagram

    Aug 10, 2018

    Millipedes.
    #naturepost