Okra, Drumsticks and Chow Chow in tangy Tomato stew

Chayote or best know in India as Chow Chow is a rich in Vitamin C whether raw or cooked. It has several names (from all over the world) including but not limited to choko, pipinola, ishkus, guatila, sayote, etc.Okra or Lady's fingers adds nutrition in terms of Vitamin A, B-6, C, D, Iron, Magnesium and Calcium. Drumstick (Moringa Oleifera) is yet another vegetable which is a rich source of several vitamins, minerals, protein, etc. This combination of Iron with rich Vitamin C sources ensures higher chances of iron absorption.

Growing up drumsticks were my favourite vegetable be in the form of its pods or leaves. My mom had no issues in my having vegetables unlike some parents who have to fuss over their kids not having their greens. She did have to force my sister though who was a die hard non-vegetarian. Ok before she kicks me (virtually), I better not add to it. I used to refer to the drumstick as 'nyum nyum'. Now my darling little one too is a fan of this vegetable. She enjoys the leaves too. These days it is not sold in the market at metros however my folks give me a good supply when I visit Kerala. It is eaten treasured by us.

There was no shortage of supply of both the leaves and pods owing to the fact that we had a huge drumstick tree growing out in our garden (even though we lived in Dubai, UAE). It also was a source of supply for the neighbours, strangers and such. I remember my mom yelling at strangers picking from our tree who shamelessly went about their business of picking despite the yelling.

There is no source of this recipe, it was been tried due to nutritional factors, tested to improve repeatedly and enjoyed by us several times in our home.

You need:

• 8-10 sticks of drumsticks, peeled and cut into pieces (1 stick makes about 3-4 pieces)
• 3 medium sized chow chow, diced finely
• 1/2 kg lady's fingers, chopped into bite sizes
• 4 cloves of garlic, crushed
• 1/2" ginger, crushed
• 3-4 large tomatoes, finely diced
• 1/2 cup of tomato puree
• 2 green chilies (slit lengthwise)
• 1 tbsp garam masala
• 1 tbsp Kashmiri Chili powder or Paprika powder
• 1/2 tbsp Amchur (Dry Mango Powder)
• 1/2 tsp Turmeric powder
• 1/2 tbsp Coriander powder
• 2 tbsp tamarind water
• 1 tbsp oil
• 1/2 tbsp cumin seeds
• 1 large onion, diced
• Salt
• 2 - 4 cups drinking water

The Make:

Serves 5 adults | Preparation time: 10 minutes | Cooking Time: 20-25 minutes

1. In a wok, add the oil and splutter the cumin seeds and add diced onion for a minute or until translucent.
2. Next add the ginger, garlic, green chilis and saute for about a minute.
3. Add the lady's finger and saute well for about 5 minutes.
3. Toss in the tomatoes and blend in until softened.
4. Add the dry spices and saute for about a minute. Add in the tomato puree and salt.
5. Next add the chow chow and drumsticks and cover and cook for about 10 minutes on medium-low heat.
6. Add the tamarind water and drinking water as required for the gravy and cover and cook for another 10-15 minutes taking care not to over soften the veggies.
7. Toss well and serve with rice, rotis or your choice of flat bread.

Bon Appetit!

Veggies in Sweet and Sour Sauce

This recipe goes well with my last Chinese recipe post on Baked Rohu with toasted veggies in Fish Sauce. 

Veggies in Sweet and Sour Sauce served with rice

When Swapna Thomas, a successful blogger mom requested me to write a guest post for her wonderful blog, I decided what best to create than a kid-friendly recipe. Swapna's blog is for all moms and has wonderful tips and tricks for everyday activities with your precious little ones. As you know it can be tricky and troublesome to come up with unique Kid-friendly recipes for young kids/toddlers. 

A mum’s day is never done until she actually experiments recipes suited for her toddler/kid in the kitchen. With my toddler, I notice that she prefers variety be it with food or day-to-day activities. I created this recipe from scratch based on her taste buds. I am sure your toddler would love this and it’s a mom-feel good recipe too as it uses a variety of veggies.

I whipped this one up for my toddler who has off late been quite fussy with her greens and always requiring change with almost anything including her food. This recipe goes well with either Noodles or Steamed rice. I served it both with rice and noodles and there was not much of a fuss from her on this make.

Veggies in Sweet and Sour Sauce served with soft Noodles

I am sure your toddler will enjoy this meal as well. I normally add Kid-friendly recipes under labels such as Kids or Kid-friendly in my blog.

 Hope you enjoy making this one for your little one.

This is a Chinese recipe and would go well with either steamed rice or Noodles. To make this easy recipe,

You need:

·         2 carrots cut into thinly sliced cubes

·         1 potatoes cut into thinly sliced cubes (optional)

·         2 small tomatoes, chopped into cubes

·         ¼ kg French beans, chopped

·         6-8 florets of cauliflower or broccoli (optional) 

·         1 tbsp of ginger-garlic paste

·         2-3 bunches of spinach, chopped finely

·         1 capsicum, chopped into cubes

·         4-6 cloves of garlic, diced finely

·         1 onion chopped into cubes or 2-3 bulbs of spring onions diced finely

·         1 green chilli thinly sliced (optional)

·         1 tsp of paprika

·         1 tsp of black pepper (optional)

·         1 cup of filtered water

·         1 tbsp of cooking oil / olive oil

·         Salt to taste

For the sauce:

·         1 cup Homemade Tomato puree (http://gginaflavorspalatte.blogspot.in/2012/05/homemade-tomato-puree.html) or 1 cup of Tomato sauce

·         2 tbsp of soya sauce

·         ½ cup brown sugar or cane sugar

·         ½ cup vinegar

The make:

Cooking Time: 30 minutes | Preparation time: 15 minutes | Serves 6 toddlers

1.       Heat the oil in a large wok or non-stick deep bottomed skillet. Toss the onions, garlic, green chili and sauté till translucent.
2.       Next add the carrots and potatoes (optional) and sauté. Cover and cook for 10 minutes on low heat. You can also previously parboil the carrots and potatoes separately, in which case you can add it with the beans in the next step.
3.       Toss in the tomatoes and beans (broccoli/cauliflower –optional) to the carrot mix and stir well. Add the ginger-garlic paste, paprika and the salt and sauté.
4.       Cover and cook over low heat for 20 minutes until the veggies have glistened with colour and softened.
5.       For the sauce: In a mixing bowl, add the tomato sauce/homemade tomato puree, soya sauce, vinegar and brown sugar and stir well. Over a small skillet, heat the mixed ingredients, stir the mixed ingredients and add half a cup of water and bring to a boil. Take off the flame and add the sauce, to the veggies. If you would like a thicker sauce, you can also add some cornstarch.
6.       Add the spinach and water as required and cover and cook for another 10 minutes until all the veggies have softened and cooked. Add the remaining ½ cup of water as required and stir well.
7.       Uncover and raise the heat to medium and bring to a boil. Turn off and serve hot with noodles or steamed rice.

This is what is for lunch today. Bon Appetit!

Thank you Swapna for the opportunity to feature my recipe in your mom's favourite blog. I appreciate the invite.

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Penne Rigate Pasta Vegetable Soup with Parmigiano-Reggiano

Another inspiration brought back from our visit to Italy! I tried this earlier with Gruyere Cheese but I think Gruyere goes better with other kinds of soups like French Onion and the like!

You need:

• 2 cups of fresh vegetables - cubed carrots, diced cabbage, chopped celery, green peas(optional), cooked and drained kidney beans, chopped green beans)
• 2 cups of cooked Penne Rigate Pasta
• 3 cloves of garlic minced or grated
• 1 peeled and diced tomato (place the tomato in boiling water for a minute and run under cool water to enable the peeling process)
• 1/2 tbsp dried parsley
• 1/2 tsp dried basil
• 1/2 tsp Oregano (optional)
• 1 cup tomato puree ( http://gginaflavorspalatte.blogspot.in/2012/05/homemade-tomato-puree.html)
• Salt to taste
• 1 block of Parmigiano-Reggiano
• Drizzle of Extravirgin (I used Extravergine Albano) olive oil
• 2 cups of boiled, cooked water
• 1 cube of veg stock (or beef or chicken as per your choice). You can also make this from scratch or avoid it as the veggies will bring out the flavor in the soup.
• 1 egg - beaten with 1/2 tbsp dried parsley, grated parmesan and some pepper

Method:

Cooking Time: 20-30 minutes| Preparation Time: 5 minutes| Serves 2 adults

1. Add a drizzle of olive oil in a deep-bottomed non-stick pan.

2. Saute the veggies(except the kidney beans) and half cook.

3. Add 2 cups of boiled cooled water and stock cube.

4. Add the diced tomatoes and puree, followed by the dried parsley, basil and oregano(optional) and salt and pepper. Cover the lid and run to a boil.

6. Lower the heat, uncover and slowly add the egg stirring all the time.

7. Add the beans and pasta and saute well. Do a seasoning taste test and add more salt or pepper if required.  

Penne Rigate Pasta Vegetable soup topped with Parmigian Reggiano

8. Serve into two bowls and grate some parmigian reggiano over each bowl of soup. Your soup is ready to be served!

Close up of the Penne Rigate Veggie Soup

Bon Appetit!