Here is the first of my acid watcher friendly recipes.
Sundal is a super nutritious snack made with boiled chickpeas which we grew up on in my hometown of Chennai. I remember when I was young, we would go to Marina beach and there would be vendors selling “Thenga Manga Pattani Sundal” (coconut, mango , chickpeas) that they would carry in these large stainless steel tins. There was nothing quite like enjoying sundal sitting beachside, smelling the salty air with family and good friends in the good old days of Madras.
You can use any kind of dried beans to make sundal. I used chickpeas and corn in this recipe because it was what I had on hand but just use what you have. You can add things like shredded coconut, mango and so on. All the ingredients listed below are available at any Indian grocery store. I buy a bunch of packets of curry leaves and put them in the freezer. Click here to print recipe
A while back I posted this recipe for a keema (minced meat) with kale. Here is what I did with the leftovers. I just stir fry it with rice – kind of like a desi version of fried rice – dollop some ghee on top and you have a band new dish. Here is the recipe for the keema with kale. Serve this rice with my Beet Raita.
You can adjust the quantities in this recipe as per how much you have leftover.
Keema is one of those classic Indian comfort foods. It is usually made with ground mutton (goat) but I use ground dark meat chicken or beef. Keema is traditionally cooked with green peas but I added spinach and kale to mine as I find the greens add a nice softness to the texture of the ground meat – it’s also what I had in my fridge!I add a lot of greens to this dish – more than what the recipe calls for here but you can adjust that to your preference. This dish must be eaten with rice!
Luchi aloo is Kolkata’s version of Puri Aloo but it’s so much better especially if you eat it on the streets. There’s nothing like a piping hot luchi, smothered with spicy curried aloo. Here’s a great homemade version of this recipe.
Chadachadi is a Bengali dish that is made with a hodgepodge of leftover vegetables. There is a strong flavoring of mustard seeds and mustard oil that gives this dish a distinctive tangy, depth of flavor.
Parwal is a green vegetable that is indigenous to the Eastern part of India. It is also called pointed gourd or potol. It looks a little like tori/zucchini but has different flavoring and texture. Here is how we cook this vegetable in my mother’s kitchen.
Machar jhol is a classic Bengali spicy fish curry flavored with the goodness of mustard. The best way to eat this dish is with plain white rice. Here is a really excellent recipe. You must use a good mustard oil to make this dish as that is what gives it flavor. Generally mustard oil is available at any Indian grocery store.
Ever eaten the vine and leaves that the pumpkin grows on? In India this is rather common in the Northern parts and is really delicious and healthy. Here is how we make this dish in my mother’s kitchen.
This recipe is another example of the spicy side dishes called “achars” which are prevalent in Nepalese cuisine. This version is eaten over boiled potatoes but one can substitute the potato for any vegetables cooked or raw, such as cucumbers, radish, steamed asparagus – even tofu and so on.
Here is another really tasty tinda recipe. This seasonal gourd is available mostly in summer in India and can be found in some Indian grocery stores in New York too. Here is one of the ways that Surinder – the cook in my parents home in India, makes this vegetable.