September 25, 2018

Squash bounty

Summer squash with paprika

It's that time in the farmer's market when every vendor is eager to get rid of their zucchinis and summer squashes.

They are plentiful, there are everywhere and they are cheap. And pretty much every time I go, I pick up some. You can get a nice long one for a dollar or a mix for a couple of bucks.

I planted a few zucchini plants this summer, but I didn't get any zucchinis. I got a lot of flowers, but no zucchinis, but with farmer market I have nothing to worry about.

This is the new favorite - zucchins and squashes strifried with some curry leaves and paprika. It turned out really good, and we munched on some as an appetizer while we waited for the rice and dal to be done.

(serves 3-4)
2 medium zucchinis
1 medium summer squash
8-12 curry leaves
1 red chili
1/2 tspoon paprika powder
1/2 tspoon cumin seed powder
1/4 tspoon turmeric powder
2-3 tbspoon oil
salt to taste

Wash and cut the zucchini in equal sized round pieces.

In a shallow pan, heat the oil. Then add in the turmeric powder, the red chili and the curry leaves.

Add int he zucchini and summer squash pieces till they are coated in the turmeric.

Stir-fry them for 2-3 minutes. Then add int he paprika, cumin seed powder and salt.

Cover the pan with a cover and let it cook for 5 minutes on low-medium heat. I didn't add any water, the zucchini and the summer squash will let you water that will help them cook.

Take the lid off, mix it all together and check if they are done. If not, cover and cook for another 2-3 minutes.

Summer squash with paprika

Serve hot with some dal, and rice. It even makes nice appetizer. Enjoy.

September 18, 2018

Lemon rice or lime rice? It's still delicious

Lemon rice

I am finding it's hard to come back to regular blogging after taking a break. The time is taken up by other things - taking kids to their appointments, work, laundry, you name it.

But that doesn't mean that I am not cooking, or am not as excited when I try a new recipe. Slowly, but surely I am making my way back here.

For Ganesh chaturthi this year, we had some friends over to make for modaks and idlis. There was lemon rice, coconut rice, sambar, bhaji, chutney, fried stuffed anaheim peppers and vermicelli payasam to go with it.

My MIL makes the best lemon rice. She makes it whenever she is visiting and this time I made it using her recipe. I didn't have lemons so I substituted lime. It turned out great.

It is a staple around festivals so I am noting it here. I haven't added any nuts, but some peanuts or cashews also taste great in it.

2 cups rice
Juice from 21/2 lemons/limes

For tempering:
1/2 tspoon turmeric powder
1 tspoon mustard seeds
1/4 tspoon asafoetida (hing)
1 red chilli
1 green chilli
1 tbspoon chana dal
1 tbspoon urad dal
handful of curry leaves
salt to taste
2 tbspoon oil

Lemon rice  
Cook rice till it is just done. I just cook it on stovetop and check till it is done. Drain and spread the on a plate or tray to dry and cool.

In a separate bowl,  mix the lemon juice with some salt and 1/4 tspoon of turmeric powder. Then slowly add it to the rice and mix it.

Then heat the oil in a wok or karai. The wok helps mix the rice with the rest of the ingredients. Once the oil it hot, add in the asafoetida, then the mustard seeds. When they start popping, add the chana and urad dal.

Then add the red and green chilis, the rest of the turmeric powder, salt and last the curry leaves.

Now time to add in the rice slowly, a little at a time and mixing it with the rest of the ingredients.

Once it's all mixed in take it off the heat.

Lemon rice It's ready to serve.


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