Joining the anti-oxidant rich food (ARF) tuesday challenge
Finally, I have not only cooked something satisfying gautham's sensitive, discerning palette, I have also managed to do something I enjoy reading about in a few blogs ARF and (DRAMATIC PAUSE) I even managed to take pictures!
I haven’t quite managed to get around to uploading it on my PC though.
I started the day thinking I will cook a quick Cauliflower curry, make some organic whole wheat chapattis and get back to my pending pile of things to-do. Instead, I ended shopping at the book fair in my son's school and yakking with other mom's about kids’ health, vacations, school search etc... When I came home it was nearly and sathish leaves at ! Thankfully, he offered to come home for lunch around giving me ample time to play in the kitchen. I foraged the fridge. I had a day old red cabbage from the roadside (! Not the wilted food world kind!) Vendor I frequent in Besantnagar, a week old wilting Snake Gourd and a bottle of Karen's
Roasted Chickpeas with Green Mango and Yellow Lentils
- 1/2 Cup chickpeas soaked overnight and cooked until soft (I used the black ones, called Kala Chana so I should get extra points in the ARF dept ;)
- 1/4 cup yellow lentils soaked for 1 hour
- 1 green mango cubed
- 1 red onion chopped coarsely
- 1 tbspoon olive oil
- salt to taste
- red pepper to taste
- Crushed Peanuts (optional)
- Preheat oven to 400 deg F
- Combine items 1 to 7 in a baking pan, toss well
- bake for 20 - 40 minutes depending on desired crispness. I kept mine on the soft side.
- Take out of the oven, cool.
- Check for salt/pepper balance, garnish, serve.
The green mango lends some of its refreshing tartness to the chickpeas and gets sweet with the onions. The not-pre-cooked lentils acquire a nice crisp but cooked taste. All in all a very refreshing repast with whole wheat chapattis.
Szechwan Vegetables with coconut milk
- 1 large onion diced
- 3 pods of garlic, smashed and finely chopped.
- 2 small snake gourds lightly scraped, deseeded and diced
- 1 large carrot diced
- 1 banana pepper deseeded and chopped.
- 1 small sweet potato diced
- 1/4 head of a medium red cabbage shredded (about 1/2 pound)
- 1/4 cup yellow lentils (chana daal) soaked for 1 hour
- 2 tbspoon Szechwan sauce
- 3/4 cup thick coconut milk
- 2 tsp olive oil
- 1 tsp brown sugar
- salt to taste.
- 1 tbspoon roasted, crushed peanuts and sesame seeds to garnish
- Heat olive oil, add garlic
- When the garlic is fragrant add the onions.
- When the onions are roasted to a reddish colour add the rest of the vegetables and lentils ands saute for a few minutes
- Add the Szechwan sauce and continue to saute for 2 more minutes
- Add 1/3 cup water and bring to a boil
- Add coconut milk, salt and simmer for 10-15 minutes until all the vegetables are cooked
- Garnish with peanuts and sesame seeds and serve.
Tastes good with rice/roti.