This is my first fall not in New England. For the past 23 years I have spent viewing a landscape that was set on fire; always amazing me without fail. Now I am in Virginia. Watching trees painfully attempt to change from green to the brilliance of the sun. This morning while watching the news, I saw that a viewer had sent in a photo of of "fall colors changing". It made me sad and laugh a bit. The image reminded me of Alice in Wonderland where the Red Queen's men are painting the white roses to red. It's as though they were trying to paint the lemon yellow trees a shade of green that didn't fully cover the leaves. Sigh, to be outside of the brilliance of New England.
The one constant that seems to remain is the cool raw rainy weather that invades the East Coast. Steely grey skies invade the warm brilliant blues leading way for cozy nights cuddled up on the couch. Nights such as this require inventive thinking, on my part, for a warming dinner. That is why I am giving you two recipes for the price of one: Ginger Coconut Dal and Tandoori Coconut Paneer Kura. Check out the recipes below, make them and let me know what you think!
Tandoori Coconut Paneer Kura
- 3/4 can of coconut milk
- Half bag of fried frozen paneer cubes (defrosted)
- 1 medium onion diced (small)
- Shan Tandoori Chicken Masala Powder
- Red chili powder
- Lemon/Lime Juice
1. In a deep sauce pan, saute the onions until they are soft. Add the paneer cubes and cook for 2 minutes.
2. Add the coconut milk, tandoori masala, chili powder, turmeric and salt. Cook until the coconut milk thickens.
3. Add a heavy splash of lemon/lime juice to the kura and mix in.
Coconut Ginger Dal
- 1/2 cup Pesara pappu (cooked)
- 1/4 cup of coconut milk
- 2 cloves of garlic crushed and chopped
- 1/2 tbs ginger paste
- Mustard seeds
- Hing powder
- Pinch of coriander seeds
- Cumin seeds
- Chana dal
- Udad dal
- 1 dry red chili
- Red chili powder
- Amchur powder
1. In a pressure cooker, cook the dal until it's full cooked. If you don't know how to use a pressure cooker, I highly suggest you read the instruction manual or YouTube it, it's can be tricky!
2. In a sauce pan heat oil. Once the oil is hot add the hing powder. Then add the mustard seeds. Once they start to pop add the rest of the poppu ingredients.
3. Sautee quickly and then add the garlic. Cook for 30 seconds and then add the ginger paste. Be careful, this may splash and attack you.
4. Add the cooked dal and season with salt, turmeric, chili powder and amchur powder. Cook for 15 minutes.
5. After it has cooked for some time, add the coconut milk, turn on low and cook for another 10 minutes.
* These can be served best with rice.
Ease: This is rather easy to make, 2 dishes in probably under an hour. That's fairly awesome! Ayurvedic Friendly: Woot, yes!
Yummy: They were both amazing. They warmed me from the inside out. The kura was rich and made the taste buds sing. The ginger of the dal cleared my system and refreshed my taste buds.