L Cook With Jovi: April 2018

Tuesday, 24 April 2018

Gingery Kohlrabi

GINGERY KOHLRABI

You've probably spotted knobby purple or green kohlrabi at the farmers market recently and wondered what this odd-shaped thing with the weird name is! Well, it's a fantastically versatile vegetable with a taste and texture somewhere between cabbage and broccoli stems.

If you’re German you definitely know about this vegetable. If not, read on to discover a new exotic vegetable today. Popular in Germany and Eastern Europe, kohlrabi is also a staple of the gorgeous Kashmir region in India, where it is known as knolkhol or ganthgobhi. The name derives from Kohl (cabbage) and Rübe (Beet, Turnip), or Rabi as it is called in Switzerland.

This spherical vegetable, is actually a cabbage, although it looks more like a white turnip. You will be surprised to know how nutritious this little vegetable is. It is an excellent source of vitamins and dietary fibre and is particularly a rich source of vitamin-C. Time to try this, what say?

Preparation Time: 10 minutes
Cooking Time: 15 mins
Serves: 2

Ingredients
  • 1.5 tbsp olive oil
  • 1 kohlrabi (about 300-350 gms)
  • 2 tsp ginger finely chopped
  • 2 green chillies, chopped
  • 1.5 tsp cumin seeds
  • ½ tsp turmeric powder
  • ½ tsp chilli powder (optional)
  • Asafoetida
  • Salt to taste

Method
  1. Peel and chop the kohlrabi, cut into cubes.
  2. Chop the leaves roughly and keep aside.
  3. Heat oil in a pressure cooker. Add the cumin seeds and a big pinch of asafoetida. Allow to splutter for a minute and add the green chillies and ginger.
  4. Saute for 2 minutes and add the kohlrabi.
  5. Stir in red chilli powder, turmeric, and salt. Mix well and cook uncovered on medium heat for about 7-8 minutes.
  6. Mix in the kohlrabi leaves if any and stir gently.
  7. Pour in about a cup of water and pressure cook for 3 minutes.
  8. Enjoy this dish hot with a bowl of rice.











Jovi’s Notes
Try adding ¼ teaspoon of fennel powder for an authentic Kashmiri cuisine taste.


Wednesday, 18 April 2018

Yellow Lentils/Ghar ki Dal


YELLOW LENTILS
Yellow lentils are Indian comfort food. Called ‘dal’ in Hindi, this curry or soupy dish is easy to prepare, rich in protein and full of flavour. This is the go-to dish when people feel lazy in India or want to whip up a quick meal. Goes well with both rice and naan. I even enjoy it with quinoa.


Preparation Time: 3 mins
Soaking Time: 1-2 hours
Cooking Time: 12 mins
Serves: 2
Ingredients
  • 2 tbsp olive oil/ghee
  • ¼ cup split pigeon peas/toor dal
  • ¼ cup split mung beans/mung dal
  • 2 tomatoes, pureed
  • 1 green chilli, halved
  • 2 tsp. finely chopped ginger
  • 1 tsp. finely chopped garlic (optional)
  • 1 tsp cumin seeds
  • A pinch of asafoetida
  • ½ tsp turmeric powder
  • ½ tsp chilli powder or more if you like it hotter
  • Salt to taste
  • Chopped coriander for garnishing

Method
  1. Mix the two lentils and soak them in water for 1-2 hours.
  2. Wash the soaked lentils and put them into a pressure cooker.
  3. Add the pureed tomatoes to the lentils, 2 cups of water and 1 teaspoon of salt.
  4. Close the pressure cooker and bring to full pressure on high heat.
  5. Reduce heat and cook for 12 minutes.
  6. Remove cooker from heat and allow to cool naturally.
  7. Place a pan on the hob for the tempering. Pour in the olive oil or try ghee/butter for added flavour.
  8. Add the asafoetida and cumin seeds and let them splutter for a minute.
  9. Now add the garlic, ginger and green chilli and sauté for about 3 minutes.
  10. Pour the boiled lentil soup into this. Mix well.
  11. Allow to simmer on medium heat for about 2-3 minutes. Check for salt.
  12. Serve hot garnished with coriander for a healthy happy lunch or dinner.





Jovi’s Notes
Tempering lentils is a joy and you can really play with different flavours here. Feel free to try chopped onions, curry leaves, mustard seeds in the tempering and see if you like that! The version I have provided above is one of the simplest ones.
Also, if you don’t have both the lentils, feel free to just use ½ a cup of the type you have.
If you like the consistency of your lentil curry thinner, you can add more water to it while simmering. Boil for a few extra minutes at the end to ensure that the raw taste of water goes away.

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