Dappalam (Mixed Vegetable Stew - Andhra style)

 

          This is a traditional Andhra recipe which also goes by the name of Mukkala Pulusu. It is a very healthy and a nutritious stew type dish with a tempering added to the end product. An excellent accompaniment to hot steamed rice, you can enjoy along with a drizzle of some ghee and roasted papad.  

          It is typically a sweet, tangy and a spicy gravy with lots of veggies thrown in. It is almost similar to sambar, however, without the boiled lentil. So check out a step by step pictorial recipe to prepare this most comforting wholesome dish. 

          Pumpkin, okra, eggplant and bottle gourd are generally added. However, I also used French beans, potato, broad beans and cauliflower according to the availability.

           Commonly prepared in most Andhra households, Dappalam is also considered as a festive dish, especially popular during Sankranti. 

          It is very simple, easy and a quick recipe when you want something comforting to go along with hot steamed rice. However, do not forget to drizzle some ghee over it to enhance the flavour. 

• 3-4 cups of mixed veggies, chopped (drumstick, bottle gourd, potato, cauliflower, French beans, broad beans. eggplants, okra)
• 3 cups water
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. sambar powder (opt)
• 1 tomato, chopped
• 1 sprig curry leaves
• 1 tsp. tamarind paste mixed with 1 cup water
• 2 tbsp. roasted chickpea / rice flour mixed with 3/4 cup water
• 1 tbsp. sugar / jaggery
• 2 tbsp. coriander leaves, chopped

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 2 green chilies, slit
• 1/4 tsp. asafoetida
• 2 dry red chilies
• 1 sprig curry leaves

          In a kadai / deep pan, add all the chopped veggies (except, okra and eggplant), water, salt and turmeric powder. 

          Bring it to a boil and simmer, covered, for 5-6 minutes or till the veggies are 70% cooked.

          Now add the okra, eggplant, tomatoes, tamarind water and curry leaves, followed by the red chili powder, sambar powder, chickpea flour slurry and sugar. 

          Mix well and continue to simmer, covered, till all veggies are perfectly cooked. When done, garnish with coriander leaves.

          Tempering - In another small pan heat oil and temper with mustard seeds, cumin seeds, fenugreek seeds and dry red chilies. Allow it to splutter.

          Then add the slit green chilies, curry leaves and asafoetida. Sauté for a few seconds and then pour this tempering over the prepared Dappalam. Serve with hot steamed rice. 

                       In a kadai / deep pan, add all the chopped veggies (except, okra and 

                       eggplant), water, salt & turmeric powder. Bring it to a boil & simmer, 

                       covered, for 5-6 minutes or till the veggies are 70% cooked.

                         Now add the okra, eggplant, tomatoes, tamarind water & curry leaves, 

                                  followed by the red chili powder, sambar powder,

                                 the chickpea flour slurry 

                        and sugar. Mix well & continue to simmer, covered till all veggies are

                        perfectly cooked. 

                                 When done, garnish with coriander leaves.

                          In another pan heat oil & temper with mustard seeds, cumin seeds,

                          fenugreek seeds and dry red chilies. Allow it to splutter.

                     Then add slit green chilies, curry leaves & asafoetida. Sauté for a few 

                      seconds.

                                  Pour this tempering over the prepared Dappalam.

                                  Serve with hot steamed rice. 

Snake Gourd Poriyal

         If you are in the lookout for a simple veggie stir fry dish, then you need to try out this South Indian style Snake Gourd Poriyal, which is very popular in Tamil Nadu. It is included in the menu platter / meal in any South Indian restaurant. Both healthy and nutritious, this is a very quick recipe with fresh grated coconut and chopped coriander leaves added to the end product. 

        This Poriyal is traditionally served as a side dish with curd-rice, sambar-rice or rasam-rice. However, you may also relish it with chapattis or any Indian flat bread.  So check out the step by step pictorial recipe to prepare this regional delicacy.

    

• 2-3 cups snake gourd
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 2 dry red chilies
• 2 green chilies
• 1 tsp. split urad dal
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• salt to taste
• 1/2 cup fresh grated coconut
• 3 tbsp. coriander leaves, chopped 

           Trim both the ends of the snake gourd and scrape off the white part with a knife. Discard the seeds and slice it thinly. Steam for 8-10 minutes or till they are tender and keep aside. 

           Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal, cumin seeds, curry leaves, dry red chilies and green chilies. Sauté for a few seconds.

          Add the steamed snake gourd slices and salt. Mix well and stir fry on a low flame for 4-5 minutes.

           When done, switch off the flame. Add the coconut and coriander leaves. Give it a toss and serve as a side dish with rice or chapattis. 

                     Trim both ends of the snake gourd & scrape off the white part with a knife.

                     Discard the seeds and slice it thinly. 

                                  Steam for 8-10 minutes or till they are tender.

 

                                   Heat oil in a pan and temper with mustard seeds. 

                     After it stops spluttering, add urad dal, cumin seeds, curry leaves, dry red

                     chilies and green chilies. Sauté for a few seconds.

                         Add the steamed snake gourd slices & salt. Stir fry for 4-5 minutes.

                                 When done, add the coconut & coriander leaves. 

                                 Serve as a side dish with rice or chapattis. 

Moroccan Chickpea Chicken Soup

          This is an incredibly simple, comforting and a wholesome soup - Moroccan style, that can be dished out for a light hearty meal. It is very filling and you just don't need anything else. However, you may pair it with some croutons or breadsticks. Rice may be substituted by couscous if you wish. Chicken too can be replaced with boneless mutton  beef or pork if preferred. This piping hot soup is just perfect for a wintry night.

• 1 cup chickpea (Kabuli Chana), soaked overnight
• 1/2 cup boneless chicken
• 2-3 tbsp. rice, soaked for an hour
• 3-4 tomatoes, pureed
• 2 tbsp. olive oil
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 tsp. tomato paste
• salt to taste
• 1 tsp. paprika (I used Kashmiri red chili)
• 1 tsp. cumin powder
• 1 tsp. five spice powder (I used garam masala powder)
• 1/2 tsp. cinnamon powder
• 1 tsp. grated lemon rind
• 1 tsp. coriander leaves to garnish
• 1 tbsp. olive oil to drizzle (opt)

          Pressure cook the chickpeas in 2 cups water for 5-6 whistles. Add the rice and chicken and further cook for 2 whistles. Keep aside. 

          Heat oil in a pan. Sauté the onion, ginger and garlic till they turn translucent. Add all the dry spices and stir fry for a few seconds.

           Add the tomato puree and tomato paste. Simmer, covered for 2-3 minutes on a low flame. Now add the cooked chickpea and lemon rind and simmer for 4-5 minutes. Switch off the flame.

          Drizzle some olive oil and garnish with coriander leaves. Serve in individual bowls for a hearty and a satisfying light meal. 

Note - This versatile soup can also be done on an open large stockpot if preferred. 

Batinjan Rahib (Roasted Eggplant Salad - Lebanese Style)

          This is an absolutely healthy and a yummy no-fuss Lebanese style roasted eggplant salad that can be dished out in no time. It can be had as a salad, appetizer or as a light meal. Choice is yours. While serving, check the seasoning and add as preferred. So do try this amazing dish and relish along with some grilled meat for a simple, sumptuous one-pot meal with your family and loved ones. 

• 1 medium eggplant (ones used for bharta)
• 1 tomato, chopped
• 1 onion, chopped
• 2 tbsp. parsley (I added coriander leaves), chopped
• 1 garlic clove, grated
• 1-2 tbsp. chopped almonds
• 1 tbsp. melon seeds
• pinch of salt
• 1 tsp. lime juice or to taste
• 1 tbsp. olive oil

           Apply some oil on the eggplant and make 2 slits lengthwise. Directly char over a gas flame till the flesh is tender and soft. 

          After it cools down, peel the skin off and mash well. In a bowl combine all the ingredients and serve immediately.

Quinoa Egg Fried Rice

          
          This can be a healthy quick fix one-pot meal on those days when one feels like relaxing without having to strain too much in the kitchen. As we all know Quinoa is a very healthy grain, containing iron, dietary fibre and protein. It is a good substitute to rice or wheat and is highly recommended to include in our diet.

           So here you are...... Quinoa Egg Fried rice....My style. Any other veggies of your choice can be added to make it more nutritious and wholesome. Enjoy it just as it is or with any side dish. So check out the step by step pictorial recipe to prepare it. 

• 1/2 cup quinoa, soaked for 2 hours
• 1 cup mixed veggies (carrot, beans, peas, etc,), chopped
• 2-3 tbsp. ghee
• 1/2 tsp. cumin seeds 
• 1-2 bay leaves
• 1-2 dry red chilies
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 1 onion, sliced
• 1/2 tsp. red chili flakes
• 1 tsp. garam masala powder
• salt to taste
• 2 eggs, well beaten
• 2-3 tbsp. coriander leaves, chopped

          Cook the quinoa in enough water for 15 minutes or till they are soft. Drain and keep aside. Heat 1 tsp. oil in a pan and scramble the eggs with a pinch of salt. Keep aside. 

          Heat remaining oil and temper with bay leaves, dry red chilies and cumin seeds. Sauté for a few seconds. 

          Add the ginger, garlic followed by the onions. Stir fry till light brown. Add all the chopped veggies and continue to cook, covered till they are soft.

          Now add all the dry spices and give it a stir. Add in the cooked quinoa and stir fry for 2 minutes. Switch off the flame and add the eggs and coriander leaves. 

          Let it remain covered for 2-3 minutes and your quinoa egg fried rice is ready to devour. This healthy one-pot delicacy can be relished as it is or with any side dish. 

                           Heat remaining oil & temper with bay leaves, dry red chilies & 
                           cumin seeds. Sauté for a few seconds. Add ginger, garlic 

                                 and onions. Stir fry till light brown. 

                                Add all chopped veggies & cook, covered till they are soft.

                                Now add all the dry spices & give it a stir. 

                                Add cooked quinoa & stir fry for 2 minutes. 

                                Switch off the flame & add eggs

                               & coriander leaves. Let it remain covered for 2-3 minutes. 

                   This healthy one-pot delicacy can be relished as it is or with any side dish.