My mother-in-law makes some unique dishes which will be very tasty. This is one of that kind. This korma is made from the black chickpea stock. The stickiness from the chickpea stock gives taste to the korma. My mother-in-law said that it will be good with idly. I guess it will be good with chapati too.

Time of Preparation : 45 minutes
Spice level : 4
No of Servings : 3

Ingredients:

Black Chick pea / Kala Chana – 200gOnion (medium size) – 1 (finely chopped)Tomato – 1Green chillies – 4 (slit lengthwise)Garlic – 4 clovesGinger – 1 tbspCoconut – 1/3 cupSplit dalia – 2 tbspBlack pepper – 1 tspFennel seeds – 2 tspBay leaves – 1Cinnamon stick – 1?Cloves – 2Sambar powder – 1 tspCoriander powder – 1/2 tspSalt – to tasteOil – 1 tbsp

Method of Preparation:

Soak the black chickpeas in 4 to 5 cups of water over night and boil it.Take the water (chickpeas stock) from that and use the boiled chickpeas for some other curry.Heat oil in a pan and add bay leaves, cinnamon stick and cloves.Then add the green chillies followed by the chopped onions.Fry till they become translucent and add add the tomatoes followed by salt.Fry till they become soft and add the sambar powder and coriander powder.Make a paste of coconut, ginger, garlic, pepper, split dalia and fennel seeds.Add the paste to the mixture and add the water taken from the boiled chickpeas.Allow it to boil for 15 minutes and garnish with coriander leaves.Serve hot with idlies

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I got this yellow cucumber from one of my friends. It was there in my refrigerator for a long time. I wondered what to make and my sister gave the idea of making dal with that. It is very simple to make but it is too good with chapati as well as rice.

Time of Preparation : 30 minutes
Spice level – 3
No of Servings – 2 to 3

Ingredients:

Indian yellow cucumber (medium size) – 1 (chopped)Onion (medium size) – 1 (finely chopped)Tomato – 1(chopped)Green chillies – 4 (slitted lengthwise)Garlic – 4 cloves (crushed)Ginger (finely chopped) – 1 tbspTurmeric powder – 1/2 tspToor dal / Red gram lentil – 1/2 cupOil – 2 tbspSalt – to taste

For Seasoning:

Oil – 2 tspMustard seeds – 1/2 tspCumin seeds – 1/2 tspRed chilly – 1Asafoetida – a pinchCurry leaves – 1 string

Method of Preparation:

Heat oil in a pressure cooker and add green chillies followed by ginger, garlic, chopped onions and salt.Fry them till they become translucent and add the chopped tomatoes.Fry till they become soft and add the turmeric powder followed by the dosakaya, toor dal and water.Pressure cook for 3 whistles.After opened, season it with the seasoning items mentioned.Serve hot with chapati or rice and ghee.

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Palakkad is a city in Kerala. And molagootal is a popular dish among Palakkad Iyers. It is a simple and mild curry made with a wide variety of vegetables such as cabbage, okra, winter melon, chayote, spinach or any of the vegetables of your choice. Today I have made molagootal with cabbage. Try and let me know if you like it. Here you go…

Ingredients:

Chopped cabbage – 2 cupsToor dal – 3/4 cupa pinch of asafoetida and turmeric powderShredded coconut (frozen or fresh) – 1/4 cupCumin seeds – 1 tspDry red chilies – 3Salt to taste

For Seasoning:

Oil – 1 tspMustard seeds – 1 tspUrad dal – 1 tspCurry leaves – 6 to 7 leavesDry red chili – 1A pinch of asafoetida

Method of Preparation:

Pressure cook toor dal with 2 cups of water and a pinch of turmeric powder and asafoetida.Dal should be mashed and keep it aside.Finely chop cabbage and add it to a cup of boiling water in a sauce pan.Let the cabbage cook completely till it becomes soft.Grind coconut, cumin and dry chilies to a coarse paste with a little water.Mix it with the cooked toor dal and add it to the cooking cabbage.Mix well and let it come to a boil and turn off the stove and transfer it to the serving bowl.Over medium heat, in a small pan or a seasoning pan, add a tsp of oil and add mustard seeds.Once they splutter, add urad dal, dry chili, curry leaves and a pinch of asafoetida.Once the dal becomes golden brown, remove from heat add it to the molagootal.

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I am so incredibly excited…. Alex and I are taking a much-needed trip. We are planning to visit family and friends across the United States and even India. This trip will begin in September until the end of the year. My husband, Alex, came up with this idea and has taken the task to plan this exciting trip. I was hesitant to go on this trip as I know I will miss my family here in San Diego (especially my four grandchildren). It is an indescribable strange feeling when I think about staying away from family. But now I have embraced this idea and I am actually looking forward to this cross-country trip.

We will stay in touch as I will be blogging along the way and share my experiences. Of course, new recipe videos will continue coming. You will see me in different kitchens of my friends and family. That should be lot of fun! As I travel, I hope I will adopt and learn to incorporate some new flavors and techniques.

 We will start the trip on 7th of September. Our trip will be starting from the San Francisco Bay Area and we will be visiting the following cities: Seattle Washington, Ann Arbor Michigan, Cleveland Ohio, Washington DC, and New Jersey. We will then head to India and then back home to San Diego.

I look forward to updating you all about my adventures across the U.S. and India.

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