These are strange times. Every country is stressed with an unprecedented pandemic. Several trials and tests on how to fight the COVID19 virus have been underway for a few months now. There are no vaccines or medications yet that can fight or eradicate the virus. There are too many unknowns, and it could be several months before convincing answers are available.

One fact remains though. And that is building up your own body's immunity so you have a better chance of fighting the virus. Almost all of the recipes in swamyskitchen.com can help with maintaining good health.

My focus from here on is going to be more on healthy substitutes for rice, so diabetics find it useful as well. Here's one to begin with.

Millet Quinoa Pongal

Aromatic and tasty green tomatoes curry

Green tomatoes with gravy. Had not thought of any innovative recipes for green tomatoes until I saw this recipe online. Added a couple more ingredients and made it even better. The exact same ingredients can be combined to create a delicious green eggplant/brinjal side dish.


Check out 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.

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.

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.

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.

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.

Warm Eggplant Dip

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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.

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.

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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.

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.

Spicy garlic gravy

Garlic lovers - This one's for you.

The perfect combination of spicy, tasty and healthy. This is a dish that can be had with rice, quinoa and rice combo, with dosai or south Indian pulav. Every so often I get a craving for this garlic gravy/sauce that my mom used to make. I had it to my heart's content this afternoon with some rice and was in heaven. Try this recipe. There 's a whole load of garlic, some ground to make the gravy slightly thick. I wreak but it's well worth it. Sorry co-workers. Tomorrow will be better, be happy you were nowhere near me today.

Spicy Garlic Kozhambu (garlic gravy)

Ingredients:

1/2 8oz cup peeled garlic cloves

1/2 8oz cup shredded fresh coconut

5 to 6 dried red chillies

1 1/2 8oz cups tamarind extract from lemon-sized fresh tamarind ball (found in Indian or Mexican grocery store)

2 Tbsps. fresh coriander seeds

3 tsps. canola oil

1 Tbsp. fresh curry leaves

Salt to taste

Method:

Take a pot. Extract juice from tamarind by soaking it in warm water. Sauté the garlic for about 8 minutes in a Tbsp. of canola oil. Drop the garlic into the boiling tamarind water and start heating on medium flame. Let the garlic cook well.

Toast the red chilies and coriander in canola oil. Let it brown a little. Add about 4 to 5 cloves of garlic and grind them with the shredded coconut to a smooth consistency. Mix the ground paste into the pot of tamarind water. Add salt. Let the ingredients cook for about 15 minutes.

Finally garnish with curry leaves. Serve with rice or pulav.

Spicy, saucy mushrooms

Food is the spice of life. Spicy food makes food worth eating. On a cold winter evening what's better than some spicy, saucy mushrooms, a  side dish for your chappthis (Indian bread) or rice.

Here's the recipe.

Regular button mushrooms work best for this recipe. Spice it up as much as you want, sauce it up as much as you'd like to. A combination of spicy and saucy is what we want with this prep.

2 cups fresh crimini mushroom

Olive oil or canola oil

1 medium-sized red onion, chopped

4 ripe campari tomatoes

2 green chillies, sliced

2 tps. turmeric power

2 tsps. red chillie powder

2 cloves

4 cloves garlic

1 Tbsp. fresh coriander, chopped

Salt to taste

Sauté in a hot pan, cloves, garlic, green chillies, and onions in the order here. Let onions become translucent a bit. Add turmeric, chillie powder mix in with the ingredients on the pan. Add tomatoes, sauté for a couple minutes. Add salt. Cover the pan and cook on medium heat for 8 minutes. Add the mushrooms, a cup of water, cover, and continue simmering. Adjust salt and spice to your liking. After 10 minutes of low simmer, transfer to a serving dish. Add coriander leaves and serve with rice or chappathi.

Home made mango ice cream

Mangoes always remind me of my childhood days in India. Our home was surrounded by mango and coconut trees. As many are aware there are 100s of varieties; some of the best were in our garden.

Every other summer provided a bumper crop. We distributed them around the neighborhood. The constantly flowing guests had their fill too. My mom prepared several types of pickles and juices but never mango ice cream.

Here's an easy recipe to pull together for any occasion. Prep time is only 20 minutes. Freeze time is about 4 to 5 hours.

Try it from swamyskitchen.com.

New India Kitchen: The authentic tastes keep luring you in

This St. Louis suburban Indian restaurant appears to be typical in its looks located in a nondescript shopping area in Manchester. However, food here is far from plain. The dishes are remarkably tasty and honest. Chef Niraj has transported his expertise all the way from New Delhi without compromising or distorting the taste one bit.

The restaurant has become a favorite of lunch buffet lovers all through the week. On any giving day, you will find a good spread of appetizers ranging from pakoras to pani puris to colorful salads, an assortment of chats, kabobs and samosas. Combined with a good mix of vegetarian and meat dishes you are certain to come out totally spoiled by the taste and friendly service. I have had their lunch buffets several times and my all time favorite are the hot naans and dhals. Oh, don't miss the Jalebi, the best dessert here. 

Dinner menu is a mix of sizzling tandoor kabobs from the clay oven, marinated chicken tikka, shrimp or paneer preparations in aromatic sauces. There are plenty of usual options in the entrees featuring delectable breads and vegetarian dishes like chana, palak paneer, makhani, kofta, korma, gobhi or bharta. Except, they are far from usual. Chef Niraj pays attention to every ingredient and the way it is prepared, making the outcome extraordinary. The exotic tastes are sure to spoil you and keep you going back for more. 

If you had any preconceived notions about Indian restaurants or Indian food being all the same, an experience at New Indian Kitchen will wipe them out. The place is clean, the chef and his wife Jyothsana are cheerful, courteous hosts whose only interests are in making the guests feel welcome, well attended to, and satisfied after their meal. 

Eating out in Indian restaurants should not be about finishing up a meal and moving on to the next in the list of chores. It should be about titillating the senses. That's exactly what you experience at the New India Kitchen. It is several cuts above the rest. Try once and you will be hooked.

Red Potato Salad from Swamy's kitchen

This is a Bobby Flay recipe with my own enhancements. Anything with Dijon mustard tastes good, this is no different.

Ingredients:

• 1 pound red potatoes
• 1 cup mayonnaise or 1/2 cup ranch dressing
• 1/8 cup Dijon mustard
• 3 chipotle peppers, seeded and chopped
• 1 tablespoon fresh lime juice
• 2 green onions, finely chopped
• 1 medium red onion, thinly sliced
• 4 cloves garlic, finely chopped
• 1 Tbsp coarsely chopped cilantro
• 3 tsps. kosher salt
• Freshly ground pepper


Method:

Wash and cook potatoes. They should be well cooked but not mushy. Cut them into cubes.

Mix together the rest of the ingredients. Add potatoes and toss. Serve immediately. For more spice do not remove the seeds off the Chipotle peppers.

Sprinkle with crushed pepper over salad at the table.  For more healthy and tasty vegetarian recipes go to swamyskitchen.com.

Gothsu, a side dish for you southern Indian breakfast meals

Eggplant in Lentil (Gothsu)

This is an easy, simple side dish that goes well with all south Indian breakfast meals. It dish does not have any sour ingredients such as lemon, tamarind, tomatoes or garlic and onions. It takes in all about 20 minutes including the lentil cooking time.

If you have a pressure cooker, the time can be cut short by another 5 minutes.  Take a look at the recipe here.

Cauliflower Manchurian

More vegetarian Recipes from Swamy's kitchen

Cauliflower Manchurian 

Pointer 1: Use fresh ginger and cauliflower.

Ingredients:

• 1 cauliflower
• 3/4 cup all purpose flour
• 1/4 cup corn flour
• 1 tsp chillie powder
• 3 Tbsp soy sauce
• 1 cup finely chopped red onion
• 1 cup green onions, chopped fine
• 3 Tbsps. tomato sauce
• 1/2 cup fresh coriander chopped
• 4 green chillies diced
• 2" ginger
• 4 cloves garlic diced
• salt to taste
• corn flour mixed in some water – 1 tbsp
• Oil for frying


Method:

Break cauliflower into florets. Mix the flours,add chilie powder and salt to taste. Create a batter by adding water.. Dip florets in batter and deep fry until golden brown. Set aside.

Take a wok^, add a Tbsp. of oil. Sauté garlic, ginger and green chillies. Add the diced onions, continue sauteing. Add tomato sauce, a touch of chillie powder and soy sauce. Mix well. Finally add the fried cauliflower. Transfer to a container. Add the green onions and coriander. If needed, additional salt to taste. Serve hot. This is a popular appetizer.

Tofu Kadai dish, a substitute for cheese

This dish is a perfect substitute for cheese.  A gluten-free dish, high in protein, it's also good for women who prefer plant-based phyto-estrogen after menopause.

Check out this recipe from swamyskitchen.

Simple, Spicy, Nutritious Gujarati Dhal

Dishes from Gujarat, India are one of the best Indian cuisines. Food is the central activity of households in India;  and the state of Gujarat tops the charts when it comes to delicious food. Every meal is an important activity and production.

Try this dhal. Takes in all about 30 minutes to prepare and you'll keep going for more Gujarati food. This is just a sample.

Bottle gourd side dish called Ghiya

Bottle Gourd called Ghiya in New Delhi, India

There are many ways to cook this vegetable. Here is a recipe with a Punjabi touch and my added twist. Absolutely delicious. In spite of the long list of ingredients, it is an extremely simple dish to make. I would say start to finish it takes about 35 minutes. Check out other tasty, healthy vegetarian dish at swamyskitchen.com.

Ingredients:

• 1/4 cup toor channa dhal
• 1 bottle gourd, chopped
• 4 medium-sized tomatoes
• 2 Tbsps. fresh ginger, diced
• 2-3 cloves garlic, diced
• 4 tsps. turmeric powder
• 2 green chillies
• 4 dry red chillies
• 2 tsps. cumin seeds
• 1 tsp. mustard seeds
• 1 tsp. asafoetida
• 1 tsp. red chillie powder
• 1/3 cup tamarind juice
• Oil or a mix of oil and clarified butter (ghee)
• Salt to taste
• 2 Tbsps. fresh, chopped coriander leaves
  

Method:

Soak channa dhal for an hour. Then cook dhal, ghiya and 2 slit green chillies with 2 tsps. turmeric powder in pressure cooker. Let it cook well. Remove when done and mash the contents.

For garnish:

In this dish, the final seasoning is the major taste enhancer. Use a pan, add oil. In order, add the following after the oil warms. Mustard seeds, cumin seeds, ginger, garlic, the remaining turmeric powder, chillie powder, asafoetida.

Let it all cook for about 5 mins. Now add the tamarind juice. Close pan and let it boil for at least 7 minutes so it doesn't taste raw. Open pan and add the entire cooked dhal and ghiya. Add salt, close pan and let them cook for 10 minutes on medium heat.

Finally garnish with coriander.

Last recipe posted - Plain dhal.