February 18th, 2012

Cooking

Dish-A-Day: 02/02/2012 - Vegetarian Chili

Prologue: Go here.

02/02/2012: Vegetarian Chili - Happy Groundhog Day! I would pick any other day for a groundhog day except for this day filled with cold and fever lest the day would repeat for itself. So, warrant away the feeling, I resorted to kill my cold with some more spicy stuff. Well, Pepper Rasam was one but needed more ammunition when you face a Groundhog Day. And what better than spicy Vegetarian Chili for dinner!




Ingredients:

Black Beans - 1 Can drained
Kidney Beans - 1 can drained
Tomatoes - 1 can diced / 2 chopped finely
Onion - 1 diced
Garlic - 3 cloves minced
Bell Pepper - 1 diced (any color. I added green ones)
Oil - 2 tbsp
Chili Powder - 2 tbsp (or as much spicy as you eat)
Salt to taste
Pepper - 1/2 tsp
vegetable broth - 1/2 cup
Water - 3 cups
Red Pepper flakes - as much spice you want (optional)

Procedure:
1) In a medium soup pot, heat Oil. The saute Onion, Bell Pepper and Garlic.
2) Add Tomatoes, Vegetable Broth and Chili Powder and stir.
3) After the vegetables cook a little, add all the Beans stirring occasionally.
4) Cook for 10 minutes. Add Water, salt and Pepper. Cook for 20 minutes before serving.
5) For spicier chili, add Red Pepper Flakes after adding Water.
6) Serve hot with Chips.

Note: The longer the Chili is cooked, the better it is. However, 20-30 minutes of cooking should be enough if served immediately.
Cooking

Dish-A-Day: 02/03/2012 - Goruchikkudikaya Kura / Cluster Beans Curry / Gawar Beans Curry

Prologue: Go here.

02/03/2012: Goruchikkudikaya Kura / Cluster Beans Curry / Gawar Beans Curry - One of the vegetables that I cook rarely because of the amount of time it takes to just cut these veggies. Yet I make it once in a while as I like this version of the curry very much! Enjoy the recipe.




Ingredients:

Goruchikkudukayalu - 1/2 lb (Washed and diced to 1/4 inch pieces)
Onions - 2 small (Diced to small pieces)
Chana Daal (Split Bengal Gram) - 2 tbsp
Water - 3 cups
Green Chilis - 4 long
Coconut Powder - 2 tbsps (Either ground fresh Coconut or frozen Coconut Powder or dry Coconut Powder will work fine)
salt to taste
Oil - 2tsps
Spices for Seasoning - 1/2 tsp Mustard Seeds, 1/2 tsp Cumin Seeds, 1/2 tsp Chana Dal, Pinch of Turmeric, Pinch of Hing / Asafoetida, few Curry Leaves

Procedure:


1) Pressure cook diced Cluster Beans and Chana Daal with the three cups of Water. Just give only 3 whistles.
2) Filter the water and leave the contents to cool.
3) In a sauce pan, heat oil. Add the Spices as mentioned.
4) Once the Spices are fried well, add Onions. Fry till they are translucent.
5) Add cooked Cluster Beans and Chana Daal to the Onions. Fry a little.
6) While this is cooking, grind Green Chilies and Coconut Powder into coarse powder in a blender.
7) Then add the mixture to the curry along with Salt.
8) Simmer on low flame for a few minutes before removing from flame.
9) Serve with Rice or Roti.