White Peas Curry

This is a simple curry made of dried white peas. White peas is widely available is most of the grocery stores and supermarkets. This curry is almost oil free and use only a dash of spice. Also easy to cook!


Ingredients:
White peas: Half cup
Chilly powder: Half to 1 tsp
Dry red chillies: 3-4 nos
Mustard seeds: 1 tsp
Oil: 1 tsp
Curry leaves
Salt


Method:
Soak the white peas in water and let it soak overnight. In the morning, drain the water. Pressure cook the white peas in water (enough to cover it), red chilly powder, salt and dry red chillies. The peas will cook in two whistles of the pressure cooker.
Heat one tsp oil in a small pan. When it is hot, add the mustard seeds and let them splutter. Add the curry leaves to the oil and pour this into the simmering curry.
Garnish with coriander leaves (optional).
Serve the curry with hot rice or chappatis.

Food Quote of the Day

"God comes to the hungry in the form of food."

–Mahatma Gandhi

Idli With a Twist

My mother used to make this Appo or Appam for breakfast when we were kids. I am not sure whether Amma invented the Appo or not. But I am sure all kids would love eating them as we did in our childhood days.

Use about 500 gm of regular dosa/idli batter (you can get the batter in most of the stores which sell south Indian groceries or big department stores). Also the special non-stick pan to make these are available widely in most of these stores. Otherwise if you have a traditional brass pan to make unniyappam, please use them. Heat the pan. Apply a little oil in the depressions of the pan. Spoon the batter into these. Let the batter be little below the brim. Cover the pan with a lid and leave for few minutes till the appo has a golden crust. Serve it with coconut chutney or tomato chutney or with sambhar. It is great party snack too!

Food Quote of the Day

"Tell me what you eat, and I will tell you what you are."

–Anthelme Brillat-Savarin (1755 - 1826), The Physiology of Taste, 1825

Lime & Pepper Vietnamese Chicken Salad

This simple recipe takes 15 minutes to prepare and uses ingredients found in Asian kitchens.

Ingredients:
2 (about 200g each) chicken breast fillets, halved lengthways
60ml (1/4 cup) fresh lime juice
1 tsp finely grated lime rind
1 long red chilli, seeded, finely chopped
1 tbs fish sauce
1/2 tsp freshly ground black pepper
1 tbs brown sugar
200g green beans, trimmed, cut into 2 inch lengths
2 baby cos lettuces, trimmed, shredded
200g cherry tomatoes, halved
110g (2 cups) trimmed bean sprouts
1/2 cup fresh mint leaves
Olive oil

Method:
Place chicken in a glass or ceramic dish. Combine lime juice and rind, chillies, fish sauce, pepper and sugar in a bowl. Add half the mixture to chicken. Turn to coat. Marinate for 10 minutes.
Meanwhile, cook beans in a saucepan of boiling water for 3 minutes or until bright green and tender-crisp. Refresh under cold running water. Drain. Combine beans, lettuce, tomato, bean sprouts and mint in a large bowl. Keep aside.
Heat a non-stick frying pan on high. Pour 2 tsp olive oil. Cook chicken for about 5 minutes each side or until cooked through. Thickly slice.Drizzle remaining lime juice mixture over salad and toss to combine. Divide salad among plates and top with chicken.

Photograph: Rob Palmer