Swiss Chard & Beet Greens Kootu (stew)

What has become of me? I seem unable to get the right moment to sit and blog - Heaven knows, with the veggie garden producing hearty veggies, I have been cooking up a storm. Something to be said for the lazy hazy crazy days of summer! Kids around, chillaxing when we are not hustle around the garden or doing other "summery" things, like keeping up late and trying to sleep in late - an impossibility with my rooster husband who wakes up the sun! So much so, the layers of lethargy that has built up is so high, it needs super will power to knock it down and get down to being productive in the blog world. My interest in cooking remains alive and steady. And, my experiments continue, especially with the homegrown veggies.  And it is with pride I present to you this super food in a most delectable stew or kootu

Beet greens (which are red, lol) and the ever so colorful and beautiful swiss chard together make for an excellent combination. Couple those with coconut and spices and man, have you made yourself a healthy dish that is a perfect combination with either rice or chapatis.

Here is my simple recipe

Ingredients

• 2 cups of chopped swiss chard
• 1 cup of Beets greens chopped fine
• 1 beet chopped fine (I threw this in since I had it)
• 1bay leaf
• 1/2 tsp of black pepper
• 1 red chili to grind and 1 to saute
• 1/4 cup coconut powder/ or grated coconut
• 1/2 cup of cashew, hazelnut, & almond milk (optional) (available in TJ's)
• 1 tsp of coconut /sesame oil) for cooking and 1 for tempering
• 2 cup of water

Method

1. In a saucepan, lightly fry the coconut, chili pepper and bay leaf in a tsp of oil
2. Pour a cup of water and grind and set aside
3. To the same pan, add the greens  and stir for a couple of minutes 
4. Add 1 cup of water and allow it to cook for a few minutes 
5. At this point, add the salt and stir in
6. Now add the ground coconut mix and allow all of it to come to a boil or two.
7. Remove from flame and transfer to a serving bowl
8. Temper with a tsp of oil some mustards seeds, cumin and 1 red chili
9. Serve with couscous, rice or chapatis.

Rosy Raita with Beets

My first post for the NEW YEAR was to be my peanut soup - but as I've lamented on my facebook page, both the times I made it were for parties not hosted by me and it got eaten up well before I could remember to take my clicks - But by golly, I will make it again anon and will present it with the aplomb it deserves. But for now let me feast your eyes and senses to this mind blowing raita.

When I first tasted this in Delhi at my sister's house, I was blown away by the color of it - So beautiful and the taste was no less incredible - That very moment, I had resolved to make this once I got back home. While it has taken me months to get to it, I finally did it and it was, as I'd predicted, a huge hit with friends and family alike.  This is a killer dish to brighten any dinner table, its rich color at once brightening the table and the eyes of those that lay sight on it.

What you need:

1. 1 big beet grated very finely or pureed
2. 1 carton (32 oz) of yogurt - I used Dannon PlainYogurt
3. For garnish
4. 1/2 tsp of fennel seeds
5. 1/2 tsp of cumin seeds
6. 1 spicy green chili finely chopped
7. 1tsp mustard seeds 
8. 1tsp of oil to pop and sautee the above
9. Salt

Method

• Peel and puree (or) finely grate the beet - I chose to do the latter
• Pour the yogurt into a serving dish and whip it to make it smooth
• Add the beets and whisk it it
• Watch the magic of the beautiful rose color engulf the bowl :)
• Saute the seeds and chili and mix it into the raita
• Refrigerate until time to serve
• *Garnish with cilantro if desired.
• Serve with aromatic pulao like I did 

Enjoy and will be back soon with another yummy recipe - yup- the peanut soup

Sweet & Beet Samosa

Rather than make the usual potato based samosas, I decided to get to of my most favorite veggies, sweet potatoes and beetroots together to make this universally favorite and known Indian appetizer. You know you've created a winner recipe when you kids cannot keep their hands of the food - It took a lot to keep them away from the samosas at least until I got a chance to photograph it - I feel like this cruel mom when i do this, the kids understand the long-term value of this short but excruciating wait, I hope :)
Tomorrow is Varalakshmi pooja day - when Goddess Lakshmi who epitomizes wellness and prosperity is welcomed into our home and propitiated with sweet and salty offerings by way of food; flowers and a garland of mantras. I am so happy this festival comes in the summer when my daughters are not in school and it can be treated as a very special occasion, often more than even Deepavali when it is business as usual unless it falls on a weekend.

With no garlic or onion, this is a good recipe to consider making for festive occasions. Trust me you will be hooked on these samosas if you get a chance to make it or have it made by your help.

I have a picture gallery of the recipe - pretty self explanatory - at least for the stuffing.
NOTE: MAKE YOU STUFFING FIRST

Ingredients for the Dough

1 cup AP Flour
2 tbsp Sooji or cream of wheat (slightly coarse)
1/2 cup of warm water
1/2 tsp salt
2tbsp olive oil

Mix the dry ingredients and add the oil and mix - Add water slowly making sure you only use as much as you need to make a non-pasty, firm but soft & fine dough. Pinch into 5-6 balls.

For the veggie stuffing - sweet potatoes, beetroots, green chilies, salt -

Steam the sweets and beets. 

Strain or dab off any excess water

Mash the sweets

Grate the beets

chop the chilies finely add the salt

In a pan add 1 tsp of oil and the veggies and cook for a couple of minutes

Prepare the dough and roll the pinched balls into 5-6 inch wide tortillas/chappatis

Cut right through the centre dividing them into 2 half moons

Wet the corners with a touch of water and fold to create a cone.

Press ends together to make sure they stick well. 

Now spoon in the stuffing, pushing it into the cone tightly. 

Fold the dough over the stuffing and close the ends by pinching them together.

Deep fry in fresh oil. 

Serve with dip of your choice - I did with some homemade sweet& spicy tomato jam which i have yet to blog about.