Category: Greens and Herbs

In Season: Fresh Amaranth with Green Chickpeas

May be it was the long gap of time we had or may be it was the long and tedious journey they did, but they looked much tired than we had expected. Our visual for my parents-in-law is almost four years old now. When we last saw them, they were very energetic and much stronger. I think it was the long tiring journey they had from India. After about ten days, they are now refreshed and active again. More than anything we are happy to see them after a long time and to be with them here. They are also enjoying the new home, place, and people around.

They have also given us hope that it is possible to age gracefully by living happy and eating healthy. That makes us feel better. Well, everything is related to food by some degree. One of the recipe techniques I have learned from them at Nandyala during my one year apprenticeship some ten years ago is pairing green leafy vegetables with some kind of legumes/beans. You can find countless recipes of this type at my old website. Here is one more. This time it is seasonal fresh amaranth leaves and fresh chickpeas. The recipe is simple, tastes great and makes a filling side dish for chapati or rice and dal combination.

Fresh Amaranth Leaf with Green Chickpeas
Fresh Amaranth Leaf with Green Chickpeas

Amaranth with Chickpeas

1 bunch fresh amaranth
1 cup fresh chickpeas, shelled or frozen
1 red onion and 2 green chillies
1 tablespoon grated coconut, fresh
1/4 teaspoon turmeric
1/2 teaspoon salt or to taste
From Masala dabba: tadka ingredients

Wash amaranth and finely chop leaves and tender stems. Chop onion and green chillies to small pieces.

In a large skillet heat a tablespoon of peanut oil over medium heat. From masala dabba, add a pinch each – cumin, mustard seeds and couple of curry leaves. Saute few seconds to fragrance. Add onion, green chilli. Saute for couple of minutes till onion becomes translucent. Add amaranth and fresh chickpeas. Cover the skillet and cook the leaves until they collapse and chickpeas are just tender, for about 6 to 8 minutes.

Add the coconut, salt and turmeric. Cook and stir for two minutes or more.

Serve warm with chapati or rice and dal. Makes about 4 to 6 side dish servings.

© Recipe and Photos Copyright 2009 Indira Singari.


Amaranth and Chickpeas Kura with Chapati ~ Meal Today

Cilantro Soopa (Coriander Rasam)

Cilantro Soopa
Cilantro Soopa ~ for Jihva:Cilantro

Coriander flavor in full force, this cilantro soopa is a scintillating spicy preparation that would soothe the hunger pangs and mitigates the migraine pains. Natural ingredients pure flavor in full display, this original recipe from me is a dieters delight and tasty alternative to cream/butter/flour filled western soup preparations.

Cilantro Soopa
(makes about 2 servings)

1 teaspoon coriander seeds
1/2 teaspoon cumin
1/4 teaspoon black peppercorn
1 tablespoon tamarind pulp – soaked in a cup of water and juice extracted
1 tablespoon – crushed jaggery
1/4 teaspoon salt or to taste
1 cup finely chopped fresh cilantro leaves
1 teaspoon oil and tadka ingredients

Dry roast coriander seeds, cumin and black peppercorn in a small cast iron skillet. Powder to fine in a spice grinder, without adding any water.

In a vessel, add a teaspoon of oil. Heat. Add a sprig of curry leaves, pinch of mustard seeds and asafetida. Sauté few seconds until leaves start to brown.

Add tamarind juice, crushed jaggery and coriander powder. Also salt and about two cups of water. Bring to boil. Add cilantro leaves. Simmer for few minutes until leaves wilt. Switch off the heat. Serve warm. Excellent to sip or drink without rice.

******
Soopa=Sanskrit for rasam/chaaru like preparations.
© Recipe and Photos Copyright 2009 Indira Singari

Cilantro Omelette

We had a busy weekend. More than usual, because we are expecting my in-laws this Thursday. I am excited about their visit and the possibility of learning more from them. They are my gurus and great persons in general. Counting the hours…

If my posts read out of touch with current fads of food blogosphere, contact elusive (what’s new, right? :) ) in the coming months, you know the reason.

Naturally, the home is going major upside-down cleaning ritual. So l needed an easy meal for lunch. An omelette filled with cilantro and some steam-cooked vegetables. Cilantro omelette, is what made me fell in love with cilantro. Even though it’s quite ubiquitous growing up, I used to have no opinion about cilantro, but one hungry day during college days similar to the one I had today, I made this. Boom… it’s been a technicolor Jai Ho for cilantro from then on. If this is your first time with cilantro, or looking for something new with cilantro, try this egg based recipe. You would love cilantro and always fondly remember the flavor it brings to the eggs.

Cilantro on Egg
Cilantro on Egg

Cilantro Omelette
(for two adults, for a light meal)

5 eggs of good quality
1/2 cup finely chopped cilantro leaves
1/2 cup, finely chopped red onion or shallots
1 green chilli – finely chopped
1/4 teaspoon salt or to taste

Break eggs into a big cup. I always remove yellows because of their overtly chemical taste and smell. Keep them if you are immune/ accustomed. Add salt and lightly beat. Add cilantro, onion and green chilli. Mix well.

In a cast-iron skillet, heat a tablespoon of oil or ghee over medium-high heat. Add eggs mixture and gently swirl to spread eggs to the edge of skillet. When omelette is lightly brown at the edges, turn opposite side. Cook for couple of minutes to pale red. Serve hot.

For light meal, steam cook vegetables. Cut avocado to slices. Place them on a plate with omelette. Add tomato chutney or salsa for little bit of zing. There you go, a light meal that won’t take long to prepare and helps to keep the energy up.

© Recipe and Photos Copyright 2009 Indira Singari

Cilantro Omelet
Cilantro Omelette with Avocado, Steamed Vegetables and Tomato Chutney ~ Meal Today

This is my entry to lovely food blogger Cilantro’s Cilantro Jihva Event.

Methi Carrot

Homegrown Methi
Homegrown Methi

It was such a beautiful day!

“Pick me, pick me, please,” methi moved.

“Ok darling dainty methi.”

“I want to be with carrot today,” methi murmured.

“That sounds interesting. Your wish is my dish today. :)

“We now have green and gold. To complement, let’s invite the yellow, mellow mung,” methi recommended.

“Some protein? Good thinking. Let’s get all together.”

Plants brought into home. Leaves plucked and washed. Carrots grated. Yellow mung daal soaked in water for about an hour.

When it was time for nastha, kura was made in ten minutes for chapatis. Carrot’s sweetness, mung daal nuttiness combined with methi’s goodness. It was light, yet filling and extremely tasty. Loved my meal today.

Methi, Carrot and Mung Daal
Methi, Carrot and Mung Daal

Methi Carrot
(for one or two meals for two adults)

1 big bunch of fresh methi or about 4 cups of tightly packed methi leaves
3 carrots or 3 cups of grated carrot
1/2 cup yellow mung daal. (Soak in water for about an hour)
Oil, curry leaves, cumin seeds, hing, turmeric, salt, red chilli flakes and coconut

******

Heat a teaspoon of peanut oil in a wide, thick-bottomed skillet.

When oil is hot, add 10 curry leaves, half teaspoon of cumin seeds and pinch of hing. Sauté for a minute or so, until leaves become golden brown.

Add grated carrot, soaked mung daal and methi leaves to the skillet. Mix.

Add half teaspoon each – turmeric, salt and red chilli flakes. And a tablespoon of grated coconut. Mix thoroughly. Cover the skillet with lid. Keep the heat on medium and cook, mixing in-between. The moisture from carrots and methi steams the mung daal to tender. It would take about ten minutes.

Serve this light and delicious Indian dish with chapatis or rotis.

© Recipe and Photos Copyright 2009 Indira Singari

Methi Carrot with Chapati
Methi Carrot with Chapati and An Orange ~ Meal Today

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