Pumpkin Kootu Recipe

Posted on February 14, 2013 by Sala @ Veggie Belly

The very talented Nags of Edible Garden blog brings us this easy pumpkin kootu recipe today. A kootu is a side dish of vegetables cooked with lentils. And I cant think of anyone better than Nags to guest post about this traditional South Indian recipe. Her blog is full of everyday, fuss-free Indian recipes. Take it away Nags!

Hello everyone, I am Nags, the writer, cook, and photographer behind Edible Garden. I’ve been blogging for almost 6 years now but haven’t done very many guest posts (this is my 2nd, actually) so please raise a glass with me to Sala’s courage and trust!

It’s been over 7 years since I moved away from home and started cooking to feed myself, but I have only cooked with pumpkin about 2-3 times in this entire period. I can’t quite figure out why this is because pumpkin is a gorgeous vegetable by all means. It’s a lovely orange-yellow, cooks quickly, lends a mild sweetness to the dish, and is generally well-behaved and easy-going. Well, I can only hope I can make up for my rudeness by cooking with it more, so here’s a simple pumpkin kootu recipe to kickstart what I hope is a great relationship between me and the lovely pumpkin.

But before I go into the recipe, I must say what an honour it is to take up a small part of Veggie Belly. I’ve been in awe of Sala’s recipes and pictures since the day I set my eyes on this website. She has a lovely eye for details, props, colours and food photography. She’s also so very generous. I won a cookbook in a contest in Veggie Belly once but Sala sent me this entire package filled with goodies all the way from the US to Singapore.

Pumpkin Kootu Recipe

Serves 4

Ingredients
3 cups pumpkin (or kabocha or butternut squash), cut into small cubes.
1 cup yellow moong dal
¼ tsp turmeric powder
Salt
Curry leaves
Grind Together to a Paste
½ cup grated coconut
½ tsp red chilli powder
1 tsp cumin seeds
1 clove of garlic
2 shallots, optional
For Tempering
2 tsp oil
¼ tsp black mustard seeds
¼ tsp hing, optional

Method

Add the pumpkin, dal, turmeric powder, salt and 4 cups water to a sauce pan and cook on low heat, covered, until the dal is soft and the pumpkin is very soft.
Add the ground paste to the dal and stir well. If the mixture is too thick, add a bit more water but not too much. I usually wash the blender jar and add that water in which should be sufficient. Throw in the curry leaves. Cook the kootu for about 3 mins. Remove from heat.
Heat oil for tempering in a skillet. Add the mustard seeds. When they pop, add the hing, if using. Add this to the prepared kootu. Adjust salt if required
Serve with steamed white rice and any dry vegetable curry
A variation of this kootu is to use channa dal instead of moong dal and green chillies instead of red chilli powder. Check out this Chow Chow Kootu, for instance.

Quick Healthy Tomato Soup & An Ayurvedic Retreat in Kerala

Posted on February 11, 2013 by Sala @ Veggie Belly

Hello everyone! Sorry I’ve been missing for a while! Offline, non-blog stuff took over. But I’m back now and have an irresistible line up of vegetarian recipes for you this year!

I’m in Kerala, India right now, on an Ayurvedic retreat. Its something I do once every two years or so, and there is no better place for this all natural detox, than the beautiful state of Kerala! My daily schedule here includes yoga twice a day, meditation, chanting, two Ayurvedic massages, and cooking class.

Above is the main building of Kalari Kovilakom, the Ayurvedic center I’m staying at. A beautiful, serene place with lotus ponds, a temple, and the nicest staff. The food here is fantastic and all vegetarian. Its all personalized and cooked according to each person’s Ayurvedic dosha (constitution). And the chef Nishant is ever so willing to share his simple, healthy recipes.

The dining room..

Whem I’m not doing yoga, meditation, getting massaged or hanging out in the Ayurvedic kitchen, I sit outside my room and catch up on reading. There is no tea or coffee here. Instead everyone gets herbal tea. This one is kapha tea, made with boiling water and powdered cinnamon, cardamom and long pepper.

I love sitting by the pond in the evenings..

..and feeding the fish!

This is the center’s Ayurvedic kitchen. They use traditional cooking vessels made of brass, wood and stone. And im telling you, it makes a huge difference in the taste!

These are the ingredients for this easy tomato soup. (All the vegetables here come from an organic farm..)

Here is is how chef Nishant makes his simple, healthy, ayurvedic tomato soup. I was blown away by the simplicity of it! And there isn’t a drop of oil in it!

Chop tomatoes, onion, garlic, ginger, carrots and cilantro root. Yes, the root. Cilantro root has a great flavor, so dont throw it away when you buy a bunch! Its perfect in this soup. And the carrot adds some sweetness to the soup, which is a nice counter point to the tangy tomatoes

Throw all the vegetables and some water into a pot with salt.

Boil till the tomatoes are soft. Then blend the soup.

Strain the soup. Return it to the pot and bring to a boil. Adjust salt if needed. Thats it!

This delicious, super easy, no-oil tomato soup is ready to serve! Needless to say, garnish with cilantro!

Here are some healthy, equally tasty variations to this soup. Keep everything the same, and just switch out the carrots and tomatoes:

Carrot soup – 3 chopped medium carrots, plus half a tomato

Spinach soup – 3 cups fresh spinach

Beet soup – 3 small beets peeled and chopped, plus 1 tomato

Quick, Healthy Tomato Soup Recipe

serves about 2

Ingredients

3-4 medium tomatoes, chopped

1/4 cup grated carrot

1/2 medium red onion, chopped

2 garlic cloves, chopped

1/2 teaspoon chopped ginger

4 cilantro roots, chopped. Substitute with leaves and stems.

Method

1. Place all ingredients in a saucepan, along with salt and enough water to cover the vegetables, about 3 cups.

2. Bring to a boil, and continue to boil till the tomatoes are soft.

3. Let it cool a little, and blend into a liquid. Pass the soup through a strainer, pushing out all the liquid, using a wooden spoon.

4. Return the soup to the saucepan. If its too thick, add some water. Bring back to a boil. As soon as it boils, turn off heat, adjust salt if needed, and serve hot, garnished with chopped cilantro.

Acorn Squash Stuffed with Brown Rice Mushroom Pilaf

Posted on November 14, 2012 by Sala @ Veggie Belly

Here is a vegetarian recipe for thanksgiving that is both easy to make AND a show stopper! With this baked acorn squash stuffed with brown rice mushroom pilaf, you won’t even miss the turkey. And you can easily make this dish the day before and just warm it in the microwave – so it’s a stress free thanksgiving main dish!

If you are making this dish ahead of time. Keep the baked squash and the pilaf separate. Heat them separately in the microwave and then spoon the pilaf into the squash just before serving.

Keep in mind that different brown rices need different amounts of water. And they may also have different cooking times. The 1 cup water and 50 minute cooking time I’ve given you is a guideline. So check the package instructions on your brown rice.

Mushrooms will let out water, so its important to cook them on high heat. I find that crimins dont let out as much water and recommend you use criminis if you can.

I love halloumi cheese and will find an excuse to put it in anything! But this recipe is stellar even without it, so leave out the halloumi if you wish. But if you do use the halloumi, keep in mind it’s a salty cheese – so add less salt to the rice to compensate.

Acorn Squash Stuffed with Brown Rice Mushroom Pilaf

serves 2

Ingredients
For the squash
1 acorn squash
For the Pilaf
1 1/2 tablespoons butter
½ a cinnamon stick
2 cloves, optional
5 oz (about 2 cups) chopped mushrooms – either white button, crimini or portobello.
2 cloves of garlic, minced
1 sprig of thyme
1/2 cup brown basmati or long grain brown rice
Salt
¼ scant cup cubed halloumi cheese, optional
1 tablespoon dried cranberries or raisin, optional

Method
Pre heat oven to 400f

Cut the squash in half. Using a spoon, scrape out the membrane and seeds. Bake on a parchment lined baking sheet, cut side down, for about 30 minutes or till the squash is fork tender.
When the squash is done, cut off the tips to that the squash sits up steadily.
While squash is baking, work on the mushroom pilaf – heat butter in a large, deep skillet. Add cinnamon and cloves and let sizzle for 30 seconds.
Toss in the mushrooms and cook undisturbed on medium-high heat, till the mushrooms brown.
Then reduce heat to medium, add garlic, thyme, rice and salt. Stir for about 2 minutes.
Pour 1 cups water and bring to a boil. Then reduce heat to low, cover the pan and simmer till the rice is done, about 50 minutes.
When the rice is cooked (but shouldn’t be mushy), turn off the heat and let it sit covered for 10 minutes. Then fluff with a fork. Fish out and discard the cinnamon stick and cloves.
Stir in halloumi cubes if using.
Spoon the pilaf into the squash cavities.
Sprinkle with dried cranberries or raisins, if using.

Butter Roasted Masala Potatoes – My Guest Post for Indian Simmer

Posted on November 12, 2012 by Sala @ Veggie Belly

Baby potatoes + butter + curry powder = YUM, right?! Heres whats even better – this recipe is my guest post for the incredibly talented Prerna of Indian Simmer blog! Go over to her blog to see my recipe for these butter roasted masala potatoes. And make sure you hang around there and check out her mouth watering Indian recipes and gorgeous photography.

Prerna is a good friend, and I can tell you from first hand experience that her food is drool worthy! I still think of the rajma and paneer she fed me several months ago! For even more delicousness from Prerna, check out her brand new book, The Everything Indian Slow Cooker Cookbook

Ginger Soy Glazed Edamame Recipe

Posted on November 7, 2012 by Sala @ Veggie Belly

This ginger soy glazed edamame is the best healthy snack you can make in 10 minutes! Its quick, its easy, and its vegan too. Tossing steamed edamame in the ginger soy glaze makes it more interesting, and more tasty of course, than plain old steamed edamame.

I always have frozen edamame in its shell on hand. You can also use shelled edamame, but I think sucking the beans out of the shells is half the fun!

The ginger soy glaze is super easy to make and insanely delicious. You may want to make a big batch and store it in a glass jar for future use! Just remember to cook the sauce/glaze on medium to low heat so that the sugar doesn’t burn. And use a non stick pan to make washing up easier.

Ginger Soy Glazed Edamame Recipe

Serves 1 as a snack

Ingredients
1 cup frozen edamame with shell
1 1/2 tablespoons brown sugar
2 tablespoons soy sauce
a pinch of crushed red chili fakes, optional
2 tablespoons water
1 teaspoon sesame oil (substitute with canola or vegetable oil)
1/4 teaspoon fresh grated ginger
¼ teaspoon fresh grated garlic

Method

Cook the edamame according to package directions. Then pat it dry with a towel and set aside.
Whisk the brown sugar, soy sauce and water in a small bowl and set aside.
Place the sesame oil, ginger and garlic in a medium non-stick sauce pan on medium heat. Let it sizzle for about 30 seconds.
Then add the brown sugar, soy sauce, chili fakes and water mix. Let the sauce bubble gently on medium to medium-low heat. Cook till the sauce thickens and reduces to about 2 tablespoons. This will take about 4 minutes. Stir the sauce frequently while cooking. Remember, the sugar in the sauce will burn easily; if you find this is happening, reduce the heat.
When the sauce has thickened, add the steamed edamame and toss well. The sauce should be thick enough that it coats and sticks to the edamame. If you find the sauce is too watery, cook on medium heat till the sauce thickens and coats the edamame.

Fair Trade Month Giveaway – win a box full of fair trade goodies!

Posted on October 25, 2012 by Sala @ Veggie Belly

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Fair Trade is a global movement to alleviate poverty in the developing world, while ensuring consumers quality products that improve lives and protect the environment. Everyday purchases that bear the Fair Trade Certified™ logo come from farmers and workers in the developing world who are justly compensated, allowing them to build sustainable businesses that positively influence their communities.

October is Fair Trade month! And the wonderful people at Fair Trade USA are giving away a box full of fair trade goodies to one lucky Veggie Belly reader! One randmonly picked winner will receive a box full of fair trade items including Stash guayusa tea, Larabars, TCHO chocolate, Kopali chocolate bananas, Near East quinoa, Cisse Trading Hot Cocoa, Just Love coffee, and MORE!

How to enter the giveaway

‘Like’ Veggie Belly on Facebook
or
Follow me on Twitter

Then come back here and leave a comment saying you’ve done so. If you are already following me on facebook or twitter, just leave a comment and you are entered!

You have till Monday, Oct 29^th to enter. One random winner will be picked!

Update: The winner is Jenny, comment #2!

Pumpkin and Spinach Curry Recipe

Posted on October 22, 2012 by Sala @ Veggie Belly

If you read my previous post on my homemade curry powder recipe, you are already anticipating this post! This is a pumpkin and spinach curry recipe using my home made curry powder. The curry powder takes just 12 minutes to make and there is nothing like freshly roasted and ground spices in your curry!

The curry powder is a really simple recipe using just coriander, cumin, fennel seeds, dried chili and turmeric. But heres a great trick to get two layers of flavor from this simple curry powder – add most the curry powder to the pumpkin and cook it till the pumpkin is done – this will give the spices a mellow, rounded flavor. Then, add a little more curry powder right at the end of cooking; this will add another layer of fresh spice taste.

Any yellow flesh winter squash will work with this recipe. Today I’ve used pie pumpkin. But I often make this recipe with butternut squash, which my husband and I both love. You can also use potato or sweet potato, or mixed vegetables.

Making this easy vegan curry during the holidays? Sprinkle some dried cranberries over the curry when its done for added sweetness and a festive look.

How to to peel a winter squash like butternut, kabocha or a pumpkin

Using a sharp chef’s knife, cut the squash or pumpkin in half.
Then using a spoon, scoop out the seeds and thready bits from the cavity.
Lay the squash or pumpkin cut side down. Using one hand to hold it down and stabilize it, take a sharp, preferably serrated knife, and carefully slice off the skin.
Then cube the squash.

Pumpkin and Spinach Curry Recipe

Serves about 4

Ingredients
2 tablespoons vegetable or canola oil
¼ teaspoon black mustard seeds, optional
¼ teaspoon Cumin seeds
6 Curry leaves, optional
1 medium onion, diced
4 cloves garlic, minced
1 recipe homemade curry powder (5 tablespoons), see this post for recipe
4 cups peeled and cubed (1 ½ inch cubes) pie pumpkin or butternut squash or kabocha squash. See post above on how to peel squash.
2 cups water
1 cup coconut milk (about half a 14oz can)
3 cups tightly packed baby spinach

Method

Heat oil in a large saucepan and add mustard seeds if using. When they start to pop, add the cumin seeds and curry leaves and stir till fragrant, about 30 seconds.
Add onions and cook till they are light brown
Then throw in the garlic and cook for 30 seconds or till fragrant.
Sprinkle 4 tablespoons of curry powder, stir, then add the peeled, cubed squash or pumpkin and salt.
Pour in 2 cups of water and bring to a boil. Then reduce heat to a lively simmer, cover the pot and let the squash or pumpkin cook till it is fork tender, about 20 minutes. If the water is drying up before the pumpkin is done, add more water, half cup at a time. If there is too much water in the pot, boil it uncovered, till there is only about 3/4 cup water remaining.
When the squash/pumpkin is cooked, add the coconut milk and remaining 1 tablespoon of curry powder. Stir and bring back to a boil.
When the curry boils, add the spinach and cook just till the spinach wilts, about 1 minute.
Optional – for added sweetness, garnish the curry with some dried cranberries, or stir in up to one teaspoon of sugar.
Serve hot with rice, roti, bread or quinoa.

Homemade Curry Powder Recipe

Posted on October 16, 2012 by Sala @ Veggie Belly

Curry powder doesn’t have to be complicated to make at home. This one has just 5 ingredients and tastes fabulous in coconut milk based curries. Coriander seeds, cumin and fennel are the basic flavors in this curry powder. Dried red chilies add heat and turmeric gives it color. All you do it toast everything in a pan and then grind. Very easy to make at home!

Look at any store bought curry powder, and you’ll see that coriander is one of the main ingredients. It adds an earthiness, and an unmistakable Indian flavor to curry powder. The cumin in this recipe adds a toasty, smokiness. And fennel seeds brighten up the curry powder.

The ratio of coriander:cumin:fennel is 2:1:1. In other words, if you use 2 tablespoons of coriander seeds, you will need 1 tablespoon of cumin seeds and 1 tablespoon of fennel seeds.

Homemade Curry Powder Recipe

Yields about 5 tablespoons

Ingredients
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
2 or more dried red chilies, broken up into small pieces.
½ teaspoon ground turmeric

Method

Place coriander, cumin, fennel seeds and broken up red chilies (discard stems) in a medium pan. Use a pan large enough so that the spices are spread in a thin layer.
Toast the spices on medium-low heat, shaking the pan often, till the spices turn color and get fragrant, about 12 minutes.
Cool the roasted spices. Then using a spice grinder, grind into a fine powder. Add in the turmeric and blend once more till everything is combined.
Store in an airtight container for 2 months

Basic Curry Recipe Using Homemade Curry Powder

Serves about 4

Ingredients
Choose 2-3 of the following: 1 medium onion diced, 4 cloves of garlic minced, 1 large tomato diced, 2 teaspoons minced ginger.
1 recipe curry powder (5 tablespoons), see above for recipe
4-5 cups vegetables (Zucchini, mushrooms, cauliflower, broccoli, carrot, spinach, potato, sweet potato, winter squash etc)
1-2 cups water
1 cup coconut milk

Method
Sauté your choice of onion/garlic/ginger/tomato in oil. Add the curry powder and stir for 30 seconds.

Add vegetables, salt and water and cook till vegetables are tender. (Keep in mind that different vegetables cook in different times, so you will have to add the quicker cooking vegetables later).

Stir in coconut milk, bring back to a boil. Turn off heat as soon as the curry boils.

Serve hot with rice, quinoa, roti or bread.

This is a basic formula; vary the recipe to your liking.

For a pumpkin and spinach curry recipe using this curry powder, see this post.