Sunday, August 18, 2019

Eggplant and Lentil Curry (Vegan)

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I have cooked eggplant curry.  I have cooked lentil curry.  It was time I mashed these two lovely dishes together and make a yummy new curry.  So that's just want I did and boy was I happy.  I was able to eat this simply with rice and it totally satisfying.  I am the only one in my house who eats eggplant.  So it was funny when my daughter came home from school and asked what smelled so good.  I asked her if she wanted to try some as an after school snack and she said yes. I didn't mention there was eggplant in the dish and kept my fingers crossed.  She ate the entire bowl and said it was delicious.  Then she sheepishly said "Mommy, it had eggplant in it...but that's okay.. it was still good."  I may have a convert to eggplant on my hands.. Yay!

Ingredients:
1 medium eggplant cut into small dice
1 cup masoor lentils washed well
1 1/2 tsp turmeric (divided)
2-3 cups water
1 small cinnamon stick (1 inch)
10-12 curry leaves
1-2 small pieces pandan leaves (2 inches long)
2 tsp black mustard seeds
2 tsp cumin seeds
red chili flakes to taste
1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
1 red bell pepper diced
1-3 green chilies chopped
1 large tomato diced
2 tsp curry powder (I used McCormick brand)
1-2 cups of unsweetened coconut milk (1 cup for less gravy, 2 cups if you want more gravy)


Directions:
Cut eggplant int a small dice and season with a little salt and 1/2 tsp turmeric powder.  Allow to sit for 20-30 minutes. In the meantime, wash lentils well. Cook with 2-3 cups of water (more if needed) with a cinnamon stick and 1 tsp turmeric powder.  Cook until water is cooked out and lentils are soft and tender (20-25 minutes).  Once lentils are cooked set aside until later.
In a large pan,  heat 2Tbs canola oil on medium high heat.  Add onions, curry leaves, pandan leaves, mustard seeds, cumin seeds, red chili flakes and saute for 1-2 minutes.  Next add 1 ginger and garlic and saute for 10-2 minutes.

Next add red pepper and green chilies. Cook for 1 minute.  Then add the eggplant (drain of any water than may have leached out).  Season with some salt and saute for 5-7 minutes until eggplant becomes tender and browns.

Then add tomatoes and saute for 2-3 minutes.  Next add 2 tsp curry powder and season with salt to taste. Saute for 2 minutes.
 Next add unsweetened coconut milk and cooked lentils for earlier.  Mix well.  Taste for salt and seasoning.  Cook for 2-3 minutes.  Serve with rice.  Enjoy. 

 


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Wednesday, August 14, 2019

Avocado Chocolate Chip Pancakes

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Avocado Week
Today I decided to make avocados a part of my breakfast as a perfect way to start my day with these sweet and delicious Avocado Chocolate Chip Pancakes.  These pancakes were fluffy, tender and filled with chocolate with each bite.  You can serve these pancakes simply with butter or with my Peanut Butter Maple Syrup.




Ingredients:
Dry:
2  cups all-purpose flour
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Wet:

1 1/2 cups buttermilk 
2 eggs
2 Tbs white granulated sugar
1 ripe avocado mashed
2 Tbs melted butter (plus additional for greasing pan)
Additions:
1 cup chocolate chips






Directions:
Mix the dry ingredient and then mix the wet ingredients.   Mix the dry ingredients with the wet ingredients gently to form a batter without over mixing.  Stir in chocolate chips into pancake batter.    Heat griddle or frying pan on medium high heat and grease with some butter.  Ladle about 1/4 cup up to 1/3 cup onto the pan.  When the pancakes starts to make bubbles and brown on the edges, flip over and cook the other side.   Serve warm with some additional butter or Peanut Butter Maple Syrup.  No maple syrup is needed.  Enjoy.  Makes 12-16 pancakes.






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Saturday, July 27, 2019

Broccoli Salad

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 This recipe is courtesy of my sister-in-law, Jan.  I never had broccoli salad until she made it for one of our family functions years ago.  Since then we always ask her to bring it because we love it so much.  
 
I have never really tried to make it on my own, but I asked her for the recipe and it was so easy that I will not need to wait for the next family gathering to enjoy this great salad.   Jan always makes her version with raisins, but since my son does not like raisins, I swapped it out for some sweet yellow bell pepper. You can do either or both... because it's great both ways.  This is one salad that is welcome on my table anytime.  Thanks Jan!

Ingredients:
3 cups chopped broccoli
1/2 cup soft raisins (optional)
2-3 Tbs of finely chopped bell yellow pepper (optional)
4-5 slices bacon crispy and crumbled
2 Tbs chopped onion

Dressing:
1/2 cup mayonnaise
1 tsp white vinegar
1 Tbs sugar
salt and black pepper to taste

Directions:
Mix dressing and set aside.  Prepare bacon and allow to cool.  Prepare all other vegetables as needed. Dress broccoli salad with dressing and bacon.  Chill for 1 hour before serving.  Enjoy.

  


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Wednesday, July 10, 2019

Strawberry Lemonade Slushy

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My kids and I were running errands on Saturday and it was hot outside.  My son asked if I could stop for a lemonade slushy he saw on a Burger King poster as we drove by the restaurant.  I knew I could make it at home for less, but he was thirsty and this Mom caved in and said okay.  We bought a large for $2.99.   Then I watched them make it... ice... lemonade concentrate... blender... done.  I was right.... it was totally not worth the money.  I looked around my house the next day.. ice in freezer (free), lemonade concentrate in freezer ($1.27 on sale) and I even added some healthy strawberries in for good measure.  They were so thrilled that I could not only make this slushy at home... but it tasted better to them too.  Score... one for Mom!


Ingredients:
4-5 cups ice
1/2 cup frozen concentrate lemonade
1 cup chopped strawberries
mint for garnish (optional)


Directions:
Add all ingredients to blender.  Blend until ice is slushy.  Serve immediately. Enjoy. 


 



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Wednesday, July 3, 2019

4th of July Recipes 2019

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Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Sunday, June 2, 2019

Sri Lankan Parippu Mellun (Lentil and Coconut Curry)

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Lentils are a favorite side dish with rice and curry meals.  I have eaten lentils in many ways, but my mother introduced me to lentils with coconut recently and I could not believe it was the first time I had such a wonderful way to eat lentils.  I love this lentil dish and actually ate it with rice and no other curries...I don't do that very often.  I felt like there was no need for any other curry because  this dish was so full of wonderful spice and flavor, nothing else was needed.  My entire family loved it, and when my daughter told me this was her favorite lentil dish of all time, I knew it was a keeper. 
Ingredients:
To cook the lentils:
2 cups masoor lentils
3-4 cups water
1 tsp turmeric powder
1 small cinnamon stick
5-10 curry leaves (optional)
1 pandan leave (optional)

To fry lentils with coconut mellun:
1 cup dessicated coconut
1 onion sliced
2-3 green chilies sliced
1 Tbs mustard seeds
10-12 curry leaves(optional)
1-2 pandan leaves (optional)
3-5 dried red chilies (broken into small pieces)
1-2 tsp red chili powder
salt to taste
 
 
Directions:
Wash lentils well in cold water until water runs clear.  If you see any stones, remove them.  Cook lentils in water with curry leaves, onions, turmeric, cinnamon stick and pandan leaves.  Do not over cook the lentils and make them mushy.  You want them to cooked until they are tender, but still able to see the individual lentil pieces.  Once lentils are finished cooking remove from stove.


In a separate pan, heat canola oil.  Then add curry leaves, onion, broken pieces of dried chilies, pandan leaves, mustard seeds, green chilies.  Once onions begin to soften, add dessicated coconut, salt and chili powder.
Then add the cooked lentils and mix well by stirring and mixing together without mashing lentils.   Note:  My mother actually turned a wooden spoon upside down and used the handle to make round circles to mix and incorporate all the ingredients together without mashing them.  Of course do this in a pan that will not get scratched up. Serve with rice.  Enjoy.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Tuesday, May 14, 2019

Chili Dogs in a Lettuce Bun (Low Carb)

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I'm all about saving on unnecessary calories and eating low carb these days.  I was so excited when I realized I could make my chili dog recipe low carb friendly by switching out the bun for a few baby romaine lettuce leaves.  
 
The romaine lettuce gives a perfect shape for the hot dog and to make it less messy so I tripled up on the lettuce for the bun.  I also kept all the filling from falling out by taking an extra leaf and placing it on top of the hot dog to make it seal in all the fixings.  My kids munched on their traditional bread hot dog buns and I indulged (wink) with my low carb lettuce option.  I love when that can happen. 


If you are interested in the Chili Topping for these hot dogs, check out my recipe here:  Chili Dog Recipe


 


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Sunday, April 28, 2019

Vegetable Pakoras (Vegetable Fritters)

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My mother dropped by for another cooking day and top of my list to make were these vegetable pakoras.  She has made this a several times for parties and events and they disappear in a flash.  Pakoras are basically a vegetable fritter that has a very delicious chickpea batter base. 
 
This is a vegetarian/vegan treat that will make even the meat-lovers in your life happy. My husband and son (my resident carnivores) wouldn't stop popping these vegetable fritters into their mouths.  Nothing beats these pakoras fried hot out of the oil... but they are still pretty darn tasty once they cool down.  
 
You don't need any dip as far as I am concerned.  All I need is a pakora in each hand and a plate of them close by because once you started popping these crazy looking fritters you don't want to stop.

Ingredients:
1 cup chopped cauliflower (small bite size pieces)
1 cup sliced onion
1 cup sliced cabbage
1 cup diced boiled potatoes
2-3 large green chilies (I used aniheims sliced)

Canola Oil to deep fry (as needed)

Batter:
2 cups chickpea flour sifted (found in Indian grocers)
1 cup up to 1 1/2 cups water (or as needed)
1 inch grated fresh ginger
2-3 cloves grated garlic
2-3 tsp whole cumin seeds
2-3 tsp red chili powder
1 tsp red chili flakes
1/2 tsp turmeric powder
salt to taste

Directions:
Cut and prep all vegetables.  Make batter and mix well.

 The batter should be the consistency of thick pancake batter.  Add vegetables to batter and mix well.

Heat oil to 375 degrees.

 Drop small clumps of the batter/vegetable mixture into oil and deep fry until golden brown.

The pakoras have no real shape, they just free from in the oil.  Serve immediately or at room temperature.  Enjoy.


 

 


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.