Sunday, September 10, 2017

Aromatic and tasty green tomatoes curry

Green tomatoes with gravy, southern Indian preparations were the only recipe I could think of until I came across this one.  Added a couple ingredients and made it even better.

Check this and other recipes on swamyskitchen.com.

Ingredients


  • 6 green tomatoes, cut into cubes
  • 1 red onion, diced
  • 1/2 cup dry unsalted peanuts
  • 1/2 tsp. mustard seeds
  • 1 Tbsp urad dhal
  • 1 Tbsp fresh cumin
  • 1 Tbsp fresh coriander
  • 2 tsps. red chilie powder
  • 2 Tbsps. of olive or canola oil
  • 1 tsp. asafoetida/hing
  • Salt to taste
  • A sprig of curry leaves
  • Fresh coriander leaves


  • Method:
    Dry roast a portion of the cumin and coriander. Coarsely grind the two. Heat oil in a wok or pan. Add mustard seeds, let them crackle. Add the remaining cumin and coriander seeds. After they turn golden brown, add the onions. Sauté the onions until translucent. Add the tomatoes, turmeric, chilie, hing and salt (as required). Mix well and cook tomatoes until cooked.

    Remove from stove. Spread the remaining coriander, cumin powder and coarsely cracked peanuts over the cooked tomatoes. Mix in. Add the curry leaves and coriander leaves.
    Great side dish for chappathis or rice dishes.

    Sunday, August 27, 2017

    Spicy Jalapeño Poppers

    If you are ready for a tasty, spicy, crunchy, satisfying appetizer, then these Jalapeno Poppers are it.

    They can be paired with any anything from beer to wine to margaritas and with any other appetizer. Check out this and other recipes at swamyskitchen.com.

    Follow my blogs here and on twitter @ vswamy.

    Sunday, May 21, 2017

    Crunchy, tangy tasing, quick-cooking sauerkraut

    Crunchy, tangy tasting, quick-cooking sauerkraut in 10 minutes. 
    All you need is half a head of fresh cabbage and a few simple ingredients.

    Here's the recipe:
    • 1/2 head of a medium-sized fresh cabbage
    • 2 Tbsp. champagne vinegar
    • 1 Tbsp. verjus ( juice from sour grapes or crab-apples)
    • 3/4 to 1 Tbsp. sugar
    • Salt and pepper to taste
    Method:
    Cut out and discard cabbage core. Thinly slice the leaves.
    In a medium pot, combine cabbage, vinegar, sugar, verjus, and 1/4 cup of water. Season with salt and pepper.
    Once the water starts boiling, mix the cabbage well, and turn off heat. Transfer to a bowl and let it marinate for 10 minutes. Stir occasionally and season with a tinge of salt and pepper.

    Sunday, May 7, 2017

    Red cabbage and cucumber slaw. Easy, tasty slaw in just 10 minutes start to finish








    Ingredients:

    1. 1/2 head of a medium red cabbage,  diced
    2. 2 small cucumbers, chopped or diced. 
    3. 1/2 tsp. sugar
    4. 2 tspns. olive oil
    5. Crushed black pepper
    6. 1 Tbsp. white vinegar
    7. 1/2 tsp. salt
    Method:
    In a medium bowl, combine the cabbage, cucumber, the sugar, vinegar, and olive oil. Season with salt and pepper. Set aside the marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

    To give it a slightly different taste, a few pieces of finely chopped green onion will do the trick.

    For more easy recipes, visit swamyskitchen.com.


    Saturday, April 29, 2017

    Spicy vegetarian pad thai

    This dish and recipe are inspired by my latest dining experience at a Thai restaurant by my home. The noodles were spicy and paired with a ginger soda, turned out to be a perfect dinner and ending to a busy work day. I would've liked the ginger less sweet and more gingery. The host tried adding some ginger slivers which fixed the over powering sweetness of the soda.

    Here's my version of Pad Thai. Purely vegetarian without the fish sauce. Check out other recipe from swamyskitchen.com.

    Use a mix of the following vegetables: Bean, bean sprouts, asparagus, carrot, mushrooms, onions. This recipe will yield 2-3 servings.

    Ingredients
    2 cloves garlic, minced
    1/3 cup tamarind extract, thick
    1 onion, sliced
    7 green beans cut into 3rds
    1/2 cup carrot noodles or slivers 1/5 cup bean sprouts
    1 cup mushrooms
    3 to 4 fresh basil leaves
    1 cup spring onions, chopped
    2 Tbs. canola or olive oil
    2 cups cooked pad thai noodles or rice noodles
    1 Tbsps. fresh chives
    2 tsps. papria
    1 Tbsp. coarse peanuts, unsalted
    1/2 cup white vinegar
    4 dry red chilies
    2 lime wedges
    2 eggs, scrambled
    Salt to taste

    Method
    Cook pasta per directions on package. In a skillet, add oil. Let it warm, then add the red chilies. Sauté onions first. Add all vegetables except bean sprouts and sauté until slightly under cooked but not raw.
    Mix tamarind paste with vinegar and bring to a simmer. Turn off heat. Use the remaining oil, sauté garlic and add all the vegetables. Toss a few times. Add eggs, scramble until cooked. Add the tamarind paste, paprika and noodles.Stir a couple times to combine. Sprinkle some spring onions on top.

    Serve hot garnished with bean sprouts, peanuts, paprika and lime wedges. For additional spice, add fresh ground red chilie flakes.

    Sunday, April 9, 2017

    Warm Eggplant Dip

    For authentic, healthy recipes, visit
    swamyskitchen.com
    Eggplant Dip
    Eggplant dips can be made in umpteen different ways. Here's an easy one.
    Pointer 1: Long Chinese eggplants have less seeds and are the best for this recipe.

    Ingredients:
    • 4 slim eggplants
    • 6-8 fresh garlic cloves
    • 4 green chilies
    • 2 medium-sized shallots or 1 medium red onion, finely chopped
    • 1 Tbsp. lemon juice
    • 2 Tbsps. fresh coriander chopped
    • Salt to taste
    Method:
    Slit eggplant lengthwise, place garlic and slip chilies inside them. Coat them with olive oil or any other oil of used for cooking. Bake, wrapped in foil in a 400°F oven, or roast them over stove without the foil. I have tried both. Over stove involves a lot of cleaning after the fact.
    For oven baked: This should take about 40 minutes. Remove from oven. and carefully unwrap the foil or just tear off. Mash coarsely but without big chunks. Add salt and lime juice, mix well. Top off with onions and cilantro. Tastes best served warm. Can be serve with nachos, chips, veggies or even crispy crackers.
    Over stove: Everything is the same as above, except for this method the skin would need to be removed.

    Saturday, March 4, 2017

    Basil Pesto Pasta from Swamy's kitchen

    How can anything with garlic and basil go wrong?  Here's the recipe to a simple, feel good, Sunday or any other day dinner. Just this entree? With a chewy bread and some colorful veggie on the side the meal can turn out quite scrumptious. Oh, don't forget that red wine hiding in your cellar.

    Fresh basil pesto pasta
    There are several ways to create a pesto pasta, here is a quick one.
    Pointer 1: Fresh basil, garlic and Parmesan are key ingredients for this recipe.
    Ingredients:
    • 1/4 cup pine nuts
    • 1/4 cup walnuts
    • 1 fresh bunch of basil leaves (10 leaves)
    • 3 to 4 garlic cloves
    • Olive oil as needed
    • Salt and pepper
    • 1/2 cup Parmesan cheese
    • Ravioli pasta 1 pound box

    Method:
    • Toast nuts and chop them.
    • Wash, grind basil with garlic and olive oil. Add the cheese, spin blender once.
    • Cook pasta in water with a bit of salt until done but not mushy.
    • Mix all ingredients together. Serve immediately. 
    For other tasty recipes, visit swamyskitchen.com.
    .

    Sunday, February 5, 2017

    Kathirikkai Moorungakkai Poritcha Kootu from Swamy's Kitchen

    There's nothing more delicious than a bowl of kootu with hot rice on a cold winter evening.

    This used to be one of the dishes my mom made every now and then for a regular meal when I was growing up in India.

    Here's the authentic recipe. Enjoy and comment after. For more recipes, go to swamyskitchen.com.

    Ingredients:


  • 1/2 cup shredded coconut, fresh or frozen
  • Two drumsticks, cut to 3"-length
  • 2 long eggplants or about 6-8 small ones
  • 1 1/2 cups moong dhal
  • 2 tsps. turmeric powder
  • 3 red chilies
  • 2 tsps. peppercorn
  • 1 Tbsp. urad dhal
  • 2 tsp. sambaar podi
  • 2 Tbsps. oil canola oil
  • Salt to taste


  • Add the vegetables to the cooked dhal. After they are half cooked, add salt and sambaar podi. Roast the chilies, peppercorn, and urad dhal in a tsp. of oil until peppercorns start to pop and the dhal turns golden brown.

    Grind red chilies, urad and peppercorn along with the shredded coconut. Add to the vegetables that are cooking on the stove. Let the spices blend in well an stay in medium heat for about 8 minutes.

    Remove from stove and garnish. Use the remaining oil, add mustard seeds. When they start spurting, add the urad dhal and let it brown. Finally add the curry leaves. After turning it a couple times, pour the garnish on top of the dish. Close with a lid to seal the aroma and taste.

    Tastes best with rice but also work with chappathis.

    Sunday, January 8, 2017

    Asparagus Soup for a cold winter day

    Pointer 1: Use fresh asparagus within a couple days after purchase.


    Ingredients:
    • 2 bunches asparagus, chopped
    • 1 medium red onion, chopped
    • 3 cloves garlic, diced
    • 4 cups vegetable stock
    • 1 cup soy milk or almond milk
    • 2 Tbsps. all purpose flour
    • 2 Tbsps. olive or canola oil
    • Salt to taste
    • Fresh ground black pepper

    Method:
    Take a flat skillet. Add oil. Add garlic and onions. Sauté until onions turn translucent. Remove from heat and set aside.
    Cook asparagus in vegetable stock on high heat for about 8 minutes. Remove from stove. Blend asparagus, onions and garlic until smooth. Pour the mixture into the pot with vegetable stock. Bring to boil. Turn down heat.
    Mix all purpose flour either in the soy or almond milk and pour into the pot. Cover and continue heating for another 20 minutes.
    Serve with hearty, whole grain bread.
    More recipes from swamyskitchen.com.