Lemon Rasam

In the summer, I love to have lemon rasam. It is light, refreshing, and not very spicy. Which also makes it perfect for kids. 

Little M loves lemon. We're extremely lucky to have a beautiful lemon tree in our backyard. So, we always have lemons on hand and I often add a spritz of it on foods before serving it to him.

Ingredients

1/2 C Toor Dal

2 medium lemons, juiced - about 1/3 cup

2 tomatoes, diced

1 T minced ginger

1/4 tsp Turmeric

2 cups water

2 mild green chilis, slit

Handful of cilantro leaves and stalks, finely chopped

1 T oil or ghee

4 or 5 curry leaves, torn

Mustard

Asafetida

Method

Cook the Toor Dal with turmeric and one cup water until soft and the lentils break apart. In two cups water, add the tomatoes, ginger, green chilis, and cilantro stalks. Bring to a boil, then cover and reduce to a simmer. Cook for 10 minutes or until the tomatoes are soft and mushy. 

Mash the cooked Dal with the back of a large spoon or a potato masher and add to the cooked tomatoes. Add salt and turn off the heat once the mixture comes to a boil. 

Prepare the tempering by popping mustard seeds in oil or ghee. Add asafetida and the curry leaves and let it roast for a few seconds. Add the tempering to the rasam. Now pour in the lemon juice and the chopped cilantro leaves.

Enjoy with steamed rice.

Swiss chard Dal

This dal is like a hug from your mom. It is comforting, nourishing, and delicious. 

I used red Swiss chard - with bright red stalks and red ribs running through the gorgeous green leaves. As they cook, they retain shape better than spinach but are still soft. 

Swiss chard pairs extremely well with garlic. Some times, I like to do a simple sauté of chard and garlic in olive oil with red pepper flakes and salt. Yum. Other times, I cook it with lentils. I have tried Toor and Moong, but this time I went with Masoor Dal. 

Little M loved eating the soupy Dal as well. 

Ingredients

1.5 C Pink Masoor Dal, rinsed several times

1 bunch of red ribbed Swiss chard, cut into thin ribbons after trimming the very ends of the stalk

3 fat cloves of garlic, sliced 

1 Tbsp oil

1 tsp Jeera seeds

1 tsp Jeera powder

1 tsp Dhania powder

1/4 tsp turmeric

1/4 tsp black pepper or red chili flakes

3 C water

salt to taste

Method

Heat oil in a pressure cooker (or instant pot). Add jeera seeds and wait until they sizzle. Add the chopped chard, garlic and the various powders and mix well. Add the washed Dal and water and cook under high pressure in the instant pot for 6 minutes (natural release) or in the stovetop pressure cooker, as you would cook lentils. Note that Masoor dal can turn to mush very quickly so adjust times accordingly. After opening the cooker, add salt and more water to adjust to desired consistency and bring to a quick boil. Serve in a bowl with a big dollop of ghee.

Thai curry with vegetables and tofu

 A very simple and flavorful curry that can be prepared in 30 minutes start to finish. We love this creamy, spiced gravy with a generous helping of vegetables and tofu served alongside a steaming bowl of rice. I think I have previously blogged a green curry recipe where I made the green curry paste myself. There is no contest - using a fresh, homemade curry paste will knock your socks off. But there are priorities. When you don't have a bunch of time to collect the ingredients and make your own curry pastes, the ready-made pastes come to the rescue. 

The basic version of this is almost a non-recipe. Plus, we all get to eat the same dinner which means I don't have to spend twice the amount of time in the kitchen making M's dinner and our dinner. That's what makes it a winner, in my book. But enough chitchat.

Ingredients

4 cups of diced mixed vegetables - any combination of peppers, squashes, yams, potatoes, broccoli/cauliflower, carrot

1/2 block or 7oz pressed or extra firm Tofu, diced into half inch pieces

1 onion, sliced thin - optional

1 T neutral oil

1-2 heaped T curry paste, always check the spice level

1 14oz can of coconut milk, well shaken  - low fat if you are feeling virtuous

1 C water - or more, depending on desired consistency

Fresh basil or cilantro for garnishing

Method

Heat the oil and if you are using onions, brown them lightly with some salt. Add the mixed vegetables (yes, all at once) and lightly sauté them for 2 minutes. Add the curry paste, the coconut milk, and the tofu. Rinse out the coconut milk can with water and add 1 extra cup of water. If using an instant pot, set it on low pressure mode for 7 minutes with natural pressure release. If using a stove-top pressure cooker, cook like you would if you had to steam vegetables (like potatoes) - whatever that takes in your pressure cooker. Garnish with fresh basil or cilantro.

The ardent reader might have noted the absence of any "heat" in my recipes. That's because this food is kid approved :) I don't know why, but my coconut milk split a bit today. I think it might be because I neglected to shake the can well and the coconut fat was separated to begin with. It didn't bother me too much, since it doesn't happen often. I like using this method since it is completely hands-off after cutting the vegetables and dumping them into the instant pot. But if I have some time to spare, I might just add the coconut milk after the vegetables cook with the curry paste and then simmer for 5 minutes on low heat. That will ensure the coconut milk doesn't split.

Creamy scrambled eggs

As a baby, M took a while before he could tolerate texture in foods. He would find the smallest of seeds in blackberries or the smallest piece of fruit skin and reject the food. So, I had to find a way to prepare eggs that both ensured it as fully cooked and safe for a baby to consume as well as maintain a creamy texture. This is challenging since eggs turn rubbery when cooked.

After much web searching, I chanced upon Gordon Ramsay's scrambled eggs recipe. It works beautifully. I season it liberally either with basil and flavored olive oils and a dash of lemon juice or some garam masala and lemon juice. M seems to enjoy either combination. He also loves acidic foods and the lemon helps this go down easy.

The added bonus of this dish is that you get an arm workout for free! It requires continuous stirring. A few seconds away and you can overcook the eggs. So, it is important to keep all the ingredients prepared and ready to deploy before beginning. These are wonderfully creamy eggs and quite decadent. 

Ingredients

1 large egg

1 Tbsp unsalted butter

1 heaped tsp cream cheese or thick yogurt or sour cream

Salt and Pepper to taste

dried basil/flavored olive oils

1 tsp lemon juice

Method

In a non-stick pan, add the egg and butter together and start with medium heat. Use a rubber or silicone spatula and work to break down the eggs as the butter melts. Keep stirring and scraping the sides of the pan. Once the eggs are completely broken up they will suddenly start to thin down and become quite watery. At this point, turn down the heat and keep stirring, continuously. A minute or two later the eggs will suddenly start to get creamy. Go easy at this point and watch it like a hawk. Take off the heat before they seem completely cooked since it will continue to cook in the pan. Add the cream cheese or yogurt or sour cream at this point and mix well to arrest the cooking. Now add all seasonings like salt and pepper and others.

I'm back, with a new focus.

Okay, so I disappeared for a few years. A lot has happened, since. An addition to the family meant that my exploration in the kitchen has been limited and has taken on an entirely different dimension altogether.

I now cook with a newer audience member in mind - little M. Henceforth, this blog shall primarily (but not exclusively) serve to document foods I prepare for M. 

See you soon!