K IS FOR KANDI....KANDI PODI

K IS FOR KANDI.....KANDI PODI
Lentils play a very important role in every vegetarian diet. Versatile, high in protein and carbohydrates, high in vitamins and minerals.....what more could you ask for from the humble little lentil.
There are numerous types of lentils: chana, mung, masoor are to name but a few. But this recipe calls for just two types. The kandi lentil also know as the tour dal lentil or yellow pigeon pea... it is very common in the indian household as it is used in the very popular dish known as sambhar.....and the nutty flavoured chana dal also known as the bengal lentil..Kandi powder is essential roasted lentils and chillis ground to a powder which then can be eaten with rice and ghee, sprinkled over curries or even eaten with idlis.
My favourite is to mix it with hot rice and ghee just delish!!!!!
(There are many different types of kandi podi aka gunpowder....this is just one)
Although this powder does keep well I like to make small quantities so it is always fresh.. Feel free to double the amounts if you wish.....

WHAT YOU NEED:
1/2 cup each of tour(kandi) and chana dal
1/2 tsp to 1 tsp of cumin seeds (adjust to suit your tastes but dont add too much or the cumin taste will be overpowering)
5 dried red chillies (less or more up to how hot you like it)
pinch of asafoetida
salt (if you wish you can omit this and add it later when serving)
1 tsp of oil
optional: fresh or dried curry leaves about 9 or 10 leaves

WHAT YOU DO:
1. Heat pan over medium heat and dry fry the lentils (one type at a time) till dark golden and smelling lovely. BE CAREFUL NOT TO BURN
2. Set aside the roasted lentils and add about one tsp to the pan and allow to heat. Add the cumin seeds, red chillies and asafoetida and allow to splutter. Set aside
3. Once all cool then grind together. Done! Simple, quick and easy!!!!!!

J IS FOR JAGGERY! SWEET JAGGERY RICE

J IS FOR JAGGERY! SWEET JAGGERY RICE
I am not a fan of jaggery I prefer the brown sugar or white sugar substitute however brown sugar does not begin with J nor does much else!!! So here is my version of a jaggery dessert.... sweet rice pudding made with jaggery and coconut. This one is for you Jane....

WHAT YOU NEED:
1/2 cup uncooked medium grain rice
Aprox 130g shaved jaggery (you can adjust this amount to suit your tastes)
Aprox 50g of coconut desicated (again you can adjust this or even omit it to suit your tastes)
2 cups of water
1 cup of milk (you may need more milk to ensure the rice is cooked properly)
Small handful of peanuts or cashews (unsalted and roasted)
2 to 3 tsps of ghee
Optional: dried fruit like currants or sultanas or even small pieces of apricot
WHAT YOU DO:
1. Heat the water and add the rice. Over low to medium heat.
2. Allow to come to boil and add the jaggery and coconut.
3. Stir in and continue to stir every couple of mins to prevent sticking to bottom of the pan.
4. Add the cashews and or peanuts and optional dried fruit.
5. Add milk and continue to simmer until the rice is cooked.
6. Adjust the consistency with milk until you get the desired dessert. Serve warm or cold.....

LEMON, LIME AND COCONUT CAKE!

LEMON, LIME AND COCONUT CAKE
I was craving cake but not the normal sweet cake that you normally think I felt like something different maybe orange almond cake but upon looking in the pantry and fridge I had no oranges or almond meal so that was a no go...... I so did not want to go to the shops it not always that easy towing a 4 and 1 yr old for a "quick trip to the shops".... Spying just one lemon and a lime in the bottom of my fridge i started thinking... For some reason the song "She put the lime in the coconut and she drank them both up" started playing in my head... Ahh it was a sign quickly checking the cupboard I am happy to find a bag of dessicated coconut... Yay This cake is super easy and super yummy! The tartness of the lemons and limes match perfectly with the sweet taste of coconut. A must try!

WHAT YOU NEED:
180g unsalted butter (softened but not melted)
3 large eggs (beaten slightly)
175g caster sugar
150g self raising flour
85g desiccated coconut
1 large lemon and 1 lime grated rind and the juice
For the icing:
150 g icing sugar
Some of the grated lemon and lime and the juice.

WHAT YOU DO:
1. Preheat the oven to 160 celcuis and prepare your chosen cake tin. (about 20cm round tin is best)
2. Beat the softened butter and the sugar together until it goes pale and light and fluffy.
3. Slowly add the eggs and continue to beat until combined.
4. Now add the sifted flour followed by the coconut and half the rind of the lemon and limes. Fold in until combined and add the lime/lemon juice.
5. Spoon the mixture into the prepared tin. This is a rather thick mixture unlike most cake batters that level themselves  you will need to level the surface yourself.
6 .Bake in the oven for aprox 1 hour. Rotate half way so not to overcook the back. Remove from the oven when cake is firm to touch and lightly golden brown.
7. Allow to cool completely before icing.
8. For the icing; Whisk together the sugar and rind and juice until thick. You may need to add a little water to adjust the consistency. And spread on top....

I IS FOR IVY GOURD.......

I IS FOR IVY GOURD MASALA CURRY
I had actually never seen these little vegies before and when my hubby bought a bag home I really had no idea how to prepare them or even what they tasted like.
He vaguely said something how you can cook them with tomato and spices and they turn out yummy so thought for a first attempt I would try a basic masala with tomatos and peanuts and fry it all up.
Turned out good!

WHAT YOU NEED:
Masala paste:
Handful of peanuts and cashews
Couple of cloves
1 tbs of garlic/ginger paste
3 or more green chillies (adjust to taste)
1 large onion (cut up finely)
2 large tomatos (cut up finely)
1 tbs poppy seeds (roasted)
salt to taste
curry leaves
Aprox 500g of ivy gourd ( ends cut off and cut into four lengths)
Temper;
1 tsp cumin seeds
1 tsp red chilli powder(adjust to taste)
1 tbs coriander powder
1 tsp garam masala (optional)

WHAT YOU DO:
1. Heat some oil in a pan and add the onion and fry till translucent.
2. Next throw in the tomatos and green chillis and curry leaves.
3. Fry this for 5 mins and then add the green chillis followed by the ginger/garlic paste. Continue frying for 5 or so mins more untill the raw smell disappears.
4. Next add the roasted peanuts/cashews and roasted poppy seeds and fry for a min more then remove from heat and allow to cool before grinding.
5. Now add a bit more oil to the pan and add cumin seeds when they start to crackle add the ivy gourd pieces. Keep frying till ivy gourd softens. (you may need to add a little water to stop it from burning)
6. Now add the peanut masala mix followed by red chilli powder, coriander powder and garam masala and a little water. Put lid on and fry for a further 10 mins. Stirring and adding a little water if curry getting to thick.
Optional: Add cut coriander leaves
Serve with hot steaming rice.....

H IS FOR HOT POTATO, HOT POTATO.

H IS FOR HOT POTATO, HOT POTATO!!!
H, H, H! H is for hmmm. I had alot of trouble thinking of something begining with H. After failing to come up with anything starting with H I asked my four year old "know it all" daughter. To which she started dancing and singing "Hot potato, hot potato".(Well known wiggles song)... So thought she was right I would do hot potato!!!

WHAT YOU NEED:
4 -5 medium sized potatoes
2 large onions, finely chopped
2 medium tomatoes, chopped
3 green chilies
1 tsp of garlic paste or 4 cloves of garlic(crushed)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tsp red chilli powder (you can increase or decrease to suit your taste)
1/4 teaspoon turmeric powder
salt to taste
Curry leaves (optional)
3tsp of oil

WHAT YOU DO:
1. Heat a saucepan of water and cook potato whole till just tender. Remove and allow to cool then cut into small to medium bite sized pieces. (You can leave the skin on if desired)
2. Heat a saucepan and add oil followed by the mustard seeds when they start to pop add the cumin seeds.
3. When the cumin seeds start to crackle add the curry leaves (if using) followed by the finely chopped onion and green chillies.
4. Saute the onion till begining to get lightly golden and add the garlic and turmeric followed by the tomato.
5. Add the chilli powder and saute for a few mins and then add the cooked potato and toss around. Be careful not to mash the potato too much. Cook for a further few mins.
Serve hot with rice or dosa!

G IS FOR GRAM, GRAM ,GRAM.... GRAM DAL CHUTNEY

G IS FOR GRAM, GRAM, GRAM....GRAM DAL CHUTNEY
Gram dal also known as chana dal or bengal dal...It is pale yellow and almost nutty! Very versatile and great when made into a chutney to serve with dosa and idly!
Quick and easy gram dal chutney!

WHAT YOU NEED:
About 3 to 4 tbs of gram dal (Roasted)
About 1 to 11/2 cup of dessicated coconut
5 small dried red chillies
1/2 tsp of mustard seeds
5 curry leaves
salt to taste
Tsp of oil for tempering the mustard seeds.

WHAT YOU DO:
1. Dry roast the chana dal till medium to dark golden. Be careful not to burn as you will have to discard and start again.
2. Allow to cool and grind to a fine powder and mix this with the coconut and salt.
3. Heat the oil and temper the mustard seeds, curry leaves and red chillies. (alternatively you can dry roast the chillies and add this to the chana prior to grinding)
4. Add some water to the gram/coconut mix till you get desired chutney consistency.
5. Add the tempered mix and combine.
Serve with idli or dosa....

F IS FOR FAST AND FRIED!

F IS FOR FAST AND FRIED
F was going to be for fenegreek until my husband informed me that he actually did not like fenegreek in any of its forms..... So F, being a somewhat difficult letter to find something to cook with, became f for fried. Fast-Fried okra curry and  Fast-Fried cauliflower curry. Two Fast and Fried Curries that taste just fab!

FRIED OKRA CURRY

I am not the biggest fan of okra but this crispy curry flavoured with crunchy dried  red chillies and peanuts is a delicious.

Fried Okra Curry

WHAT YOU NEED:

Aprox 500g fresh okra
handful of unsalted roasted peanuts
3 to 5 dried red chillies
pinch of turmeric
1 to 2 tbs oil
salt
1/4 to 1/2 tsp of garam masala

WHAT YOU DO:
1. Wash, top and tail okra and cut up into small pieces.
2. Cut up okra into small pieces.
3. Heat oil and add the dried chillies followed by the okra and spices.
4. Continue to fry till crispy and well browned and add peanuts and salt to taste.
5. Fry for a few mins longer.

FRIED CAULIFLOWER CURRY

So easy and yummy.

Fried Cauliflower Curry

WHAT YOU NEED:

1 head of cauliflower or 500g frozen cauliflower - washed and chopped up to bite sized florets.
1/2 tsp of mustard seeds

1/2 tsp cumin seeds
3 dried red chillies
salt
pinch turmeric
1/2 to 1 tsp red chilli powder
2 tbs butter
2 tsp oil

WHAT YOU DO:
1. Heat the oil and add the mustard seeds and wait for them to sizzle and pop then add the cumin seeds and dried red chillies.
2. Once this starts to crackle then add the cauliflower followed by turmeric and red chilli.
3. Add a little salt and water to ensure the mix does not start to burn.
4. Keep frying (adding a little water when neccessary) till cauliflower has collaspsed and is cooked.
5. Adjust the salt and add the butter and cook till butter has melted and is combined.
Serve with rice or chapati or in two pieces of bread as a yummy sandwich.