Red Chori Plantain Curry

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This recipe had been lying in my drafts for a long time now, but did not get to post it for one reason or the other. Now that we are getting close to the end of the year, I wanted to clear the posts in my drafts and make way for the new ones.

 The recipe for this has been adapted from Indira’s Moong Bean Plaintain curry.  I love cooked plantain and also cooked moong beans, but hitherto this recipe I had no idea of combining them together for making this delicious curry. I chose Azuki bean/Red Chori instead of Moong bean and made little changes to the masala. This goes well with rice chapathis or Rotis.

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Recipe Source: Adapted from Moong Bean Plaintain curry

Ingredients:

  • 1 plantain (raw banana), peeled and cubed
  • 1 cup red chori/Azuki beans (soaked in water overnight) (best if sprouted)
  • 4-5 green chillies
  • ¼ cup of shredded coconut (fresh/frozen)
  • 1 Tbsp tamarind paste
  • Salt
  • 1-2 Tbsp chopped coriander leaves (garnish) 

Seasoning

  • mustard seeds
  • Jeera/Cumin seeds
  • Asafetida a pinch
  • few pieces of dried red chillies
  • Curry leaves

Method

  • Soak the red chori beans overnight in enough water. (Sprouting is also a good idea)
  • The next day pressure cook it, but make sure not to overcook and mash it.
  • Meanwhile peel and cut plantain into bite size pieces and cook it separately on stove top.
  • Grind the coconut along with green chillies, salt and tamarind making a paste.
  • Heat a big pan and add the cooked red chori beans, banana and coconut masala paste. Continue to cook, letting it to blend together.
  • Prepare a seasoning of oil, mustard seeds, cumin seeds, curry leaves, red chillies and asafetida.
  • Add this to the curry and immediately cover with lid and turn off heat.

Vegan Banana Chocolate Chip Muffins

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Baking or cooking with kids has been fun experience so far for me. It is a good way to connect with them and they learn things about different ingredients, measurements, concept of wet and dry etc. So time permitting I use the opportunity to bake with our 5 year old. 

Of course, there are some funny, wild, exasperated moments but you learn to take them as they come along. For example even a task as simple as stirring the dry ingredients in a bowl somehow brings up the picture of bad guys, chasing them, fighting with them and in the process dropping half of the dry ingredients onto the floor. While measuring the chocolate chips most of it goes inside the tummy rather than in the batter. When glared at he replies “but he (chip) wanted me to eat it”. 

Here are some more of his funnies. His morning ritual while brushing his teeth is to stand on the scale and weigh himself. It is a feeling of triumph when he sees the scale rise giving him the feeling of growing big and tall. Most of the days, it stays steady sometimes it goes up by 0.5 lbs but then one day he found that he had lost a pound. He stood in a corner and cried tears streaming down his cheeks. With all hopes, I stood on the scale and cried too, for the completely opposite reason (of course). Such is life!

And then last week we had been to a sandwich place that was Wi-Fi enabled, DH tried to explain what Wi-Fi was and asked “Do you know what wi-fi is?” Pat came the reply, “Yes that is Amma, and she is your wi-fi”. We burst out when we realized that he was confused between wife and wi-fi.

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Coming back to the recipe we had some overripe bananas that I wanted to use and the kiddo loves chocolate chips in everything and so I was on a lookout for a muffin recipe. I found this is simple recipe of Banana Chocolate Chip muffins in the Joy of Vegan Baking Book.

 The good thing is that these muffins are low fat, soft (not moist though) and one that you do not feel guilty about eating. You can eat it either for breakfast or as a snack. Feel free to substitute blueberries, cranberries, peanut butter chips instead of the chocolate chips and it has a different taste altogether.

Ingredients:

  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • 1/4 teaspoon salt
  • ½ cup sugar
  • 1/3 cup oil
  • 1/2 teaspoon vanilla extract
  • 2 small ripe bananas
  • ½ cup chocolate chips 

Yields:

  • 6 muffins

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Method:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a bowl, mash the bananas with fork and to this add sugar, oil and vanilla. Mix well.
  • In another bowl, combine flour, baking soda, cinnamon and salt.
  • Stir the flour mixture into the banana mixture until just combined. Fold in the chocolate chips.
  • Lightly grease and dust 6 muffin cups (or line with paper bake cups), and pour the batter into each one of them until they are 2/3 covered.
  • Bake for 20-25 minutes or until a toothpick inserted in center comes clean.

Instant Raagi Dosa/ Fingermillet dosa

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Here in the neck of our woods, it is the season of Autumn/Fall here where nature works its magic and turns the leaves into shades of colors. Vibrant reds, brilliant yellows, striking orange and muted browns adorn the branches making the tree all decked up. Even a single leaf on its own can be a marvel. Of course, not all trees exhibit this behavior; sometimes there is a stretch with these brilliant hues, yet some that do not change at all.

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Many a years I have missed this spectacle and I have a reason for that. Weekday morning is a race against time; packing lunches, set breakfast, feed the kid, get him ready, and drop him to school and then rush to work. At work being confined to the cubicle, one is hardly aware of what happens or changes in the surroundings. In the evening after returning back from work it is the grind of cooking cleaning. So there is hardly any time to gaze outside marvel the beauty of nature. (Which is a shame, of course) 

This change in colors lasts for few days, so if you are not paying close attention, you are likely to miss it. And with in those days there are some days which are at its peak, after that the leaves begin to fall and there is hardly any trace of the color. With plethora of colors and clear blue sky it is a treat for the eyes. Even the ground is that is covered with leaves makes a pretty picture.  

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Lucky for me one of those peak days I had the opportunity to work from home.  I had gone out to check the mail and happened to notice the vibrant spectrum colors of nature. Off I went grabbed my camera and went of a clicking spree not wanting to miss the wonderful opportunity.

What’s work from home option without lunch right? But then I was cautious I decided to make something that was nutritious and delicious but not time consuming. After quick check in the pantry I decided to make these Raagi dosas. I love having these quick dosas for lunch as they are filling but do not give that feeling of being heavy.

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Raagi (Finger Millet in English) a whole grain rich in iron content. Finger Millet is a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium.  (Source)

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You can add few other things to the batter for making the dosa like chopped onions, grated carrot, little spinach etc and make it as nutritious as possible. I had this along with Roasted Red pepper chutney that I made from Indira’s site and it is awesome.

This does not require any fermentation. I have posted another version of Raagi and Urad here. If you are having Raagi for first time then it might take some time to get used to the taste and texture of Finger millet. Of course, you can always substitute raagi with jowar or wheat or besan.

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Ingredients:

  • ¾ cup raagi flour/finger millet flour (substitute with either wheat or jowar or besan)
  • ½ cup rice flour
  • ½ cup fine rava
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds(optional)
  • 1 Tbsp chopped coriander leaves
  • 1-2 green chillies chopped finely
  • Salt per taste
  •  Oil  

Chutney: 

Roated Red Pepper Chutney
Yields:

5-6 medium dosas 

Method:

  • Mix all the flour together, along with salt, sesame seeds and cumin seeds. Add water to get a dosa batter consistency (thicker version like for onion dosa).
  • Add chopped green chillies, coriander leaves. Add this to the batter. Keep aside for 15 minutes.
  • Heat a tawa for making dosa. Spread the batter on the tawa like utthappa.
  • Do not touch it for a while; add oil/ghee and shallow fry like Uthappa. (Note: The oil to be added to this dosa should be little more compared to the urad dosa otherwise it will turn out dry).
  • Flip the dosa and cook on the other side. Serve hot with chutney.