Carrot Curry

Love carrots for their nutritional profile and taste! but my love for carrots wasnt always like this! Mom used to make curry and I dont remember having loved it as a kid. Ofcourse, I had always loved the carrot halwa that she made. Apart from that, nothing about this root vegetable seemed to entice me.
However, this vegetable could not be ignored for long, given its antioxidant richness... J

Ingredients

Carrots - 1 lbs, chopped

Onions - 2 medium, finely chopped

Cloves (lavang) - 3

Garlic - 2 tsp, minced

Dried red chillies - 2, tear & deseed

Curry leaves - 1 sprig

Turmeric - 1/2 tsp

Poppy seeds powder - 1 tsp

Garam masala powder - 1 tsp

Fennel seeds powder - 1 tsp

Salt to taste

Green chillies - 4, slit lengthwise

Cilantro - 2 tbsp, finely chopped

Oil - 2 tbsp

Milk - 3 tbsp

Water - 4 tbsp (if required)

Method

1. Heat oil in a saute pan and add cloves, red chillies, garlic, curry leaves. Saute for just a few seconds and add chopped onion.
2. Add turmeric, salt, poppy seeds powder and saute until onion turns translucent.
3. Add carrots & let fry for 5 minutes before adding garam masala, fennel seeds powder and green chillies.
4. Cover and simmer for 15 mins. Remove lid and add water if carrots are not cooked yet
5. If adding water, cover & let simmer for 5 more minutes
6. Add milk mix and simmer uncovered for a couple of minutes.
7. Adjust salt, turn off heat & add cilantro.

Spinach Dal (Paalakura Pappu)

Ingredients
Toor Dal - 1 cup (wash & soak in 1 cup warm water for 1/2 hour)
Spinach, chopped - 2 cups
Onion - 1 medium, roughly chopped
Green chillies - 3, slit lengthwise
Salt to taste
Water - 1 cup
Ghee - 1tsp
Amchur (dry mango) powder - 2 tsp
For seasoning:
Mustard seeds - 1 tsp
Dried red chillies - 2, tear and deseed
Cumin seeds - 1/4 tsp

Garlic, chopped - 1 tbsp
Curry leaves - 1 sprig
Oil - 1 tsp

Method

1. Pressure cook toor dal and spinach with onion and green chillies for upto 3 whistles.
2. Once steam is released, open the lid and mash the dal mixture lightly.
3. Heat oil in a pan for seasoning. Add mustard seeds and when they splutter, add rest of the ingredients listed under seasoning. Add this seasoning to dal mixture.
4. Add amchur powder, ghee and adjust salt.

Serve with warm rice!

Bean-Vegetable Salad

Love the various textures and color in this simple, light & refreshing salad. It will last for days chilled which makes it a great make-ahead salad for picnics and gatherings.

Ingredients

1 15 ounce can garbanzos, drained and rinsed

1 15 ounce can black beans, drained and rinsed

1 cup diced red and green bell peppers

2 medium tomatoes, seeded and diced

1/2 cup frozen corn, defrosted or 1/2 cup of fresh corn kernels, parboiled, drained and cooled

1/3 cup diced red onion

3 Tbsp lemon juice

3 Tbsp olive oil

1/4 cup chopped cilantro, including tender stems

1/2 Tsp pepper

Salt to taste

Method

Mix garbanzos, black beans, red and green bell peppers, tomatoes, corn and red onion in a large bowl.

Prepare a dressing of lemon juice, olive oil, salt & pepper.

Add cilantro and dressing to the bean-vegetable mixture, toss well.

Serve at room temperature or chilled.