Ridge Gourd Experiments/Standard Indian Vegetable Recipe

I volunteer at Pinckneyville Middle School's garden. When my husband visited India earlier this year, I asked him to bring home Indian vegetable seeds. I thought the students would enjoy learning about different vegetables.

We planted the vegetables in our home garden at the beginning of the summer. When school started in the fall, there were ridge gourd vines circling the fence around our garden.

I brought the first ripe ridge gourd to a garden club meeting to show the students. The kids and master gardeners, Mim Harris and Kelli Clay, advising the club wondered what the gourd tasted like. We tried it and thought it tasted like a cross between a zucchini and a cucumber with a slightly bitter skin.

At another meeting, we enjoyed peeled, raw slices and ridge gourd chutney. We talked about ideas for preparing the gourd. Anyone who wanted took a gourd home after agreeing to report how they ate it. Some ate it raw, some sauteed it with olive oil and garlic, and some used it in soup.

Cutting the Ridge Gourd

To prepare ridge gourd, I cut off the ridges using a paring knife. I peel young, tender gourds using a swivel vegetable peeler. I use a fixed blade peeler for older gourds with tougher skin.

My Experiments

Since this was a new vegetable for me, the first dish I made was Indian ridge gourd using my standard Indian vegetable recipe that I have included below. I also added chopped up pieces of gourd to my Indian lentils (umptee).

The ridge gourd dish my husband remembered eating while he was growing up in India was chutney made with ridge gourd peel and sesame seeds. From the blog Priya's Versatile Recipes, I made Ridgegourd Peels N Sesame Seeds Chutney. When we visited my son at UGA, I brought him some of this chutney and other homemade goodies. Recently when he was home visiting, he told me he particularly liked this dish. Next time I make this dish, I plan to remove the outer strings of the gourd which resemble celery strings.

Another dish my husband and I enjoyed was Ridge Gourd Chutney from the blog Rak's Kitchen. The middle school students tried this as a dip with pieces of pitas.

My daughter who attends Georgia State University liked the pasta dishes I made with ridge gourd, olive oil, garlic and a combination of the following: tomatoes, peppers, and/or cream. I also tried using the gourd in soups and as an omelet filling. The slightly bitter flavor of the gourd did now work well in the omelet.

I am currently drying some gourds for loofah. I plan to save the seeds, so students can grow them in the school garden next year.

Standard Indian Vegetable Recipe

I learned this recipe from my husband and in-laws. I use it to cook a variety of vegetables: potatoes, cauliflower, spinach, peas. I also use it for mix of vegetables (e.g., spinach and potatoes, potatoes and peas).

Ingredients

3-4		Ridge gourds, peeled and chopped into 1/2-3/4 inch pieces, about 4 cups
1	Medium	Onion, chopped, about 1 cup
1-2		Jalapeño pepper, finely minced, to taste
2	Tbsp	Vegetable oil
1/4	Tsp	Mustard seeds, black preferred
	Pinch	Asafoetida
1/8	Tsp	Turmeric
1	Cup	Tomatoes, chopped
1/8	Tsp	Cayenne pepper
1/4	Tsp	Black (Goda) masala
1/2	Tsp	Salt
2	Tbsp	Cilantro leaves, chopped

Directions

1. In a large pot, heat oil and mustard seeds on medium high heat. When mustard seeds pop, add onions. Cook until onions are translucent, about 3-5 minutes. Turn heat down if onions start to brown.
2. Add turmeric and asafoetida and cook for 30 seconds.
3. Add ridge gourd and jalapeño peppers. Stir to mix. Cover, turn heat to low, and cook 5 minutes.
4. Add salt, cayenne, and black masala. Stir to mix. Cover and cook 5 more minutes.
5. Using a fork, check to see if vegetables are ready. Vegetables are ready when they can be easily pricked with a fork but are still firm. If vegetables are not ready or for softer vegetables, cover and continue cooking for 5 more minutes.
6. Continue checking and cooking until vegetables are done.
7. Turn off heat, and top with cilantro before serving.
8. This same recipe can be used for other vegetables including potatoes and cauliflower. Add 2 tablespoons of water for vegetables with low moisture content. If needed, add more water while cooking.

Umptee/Umpti/Amti/Normal Dal/Maharashtrian Dal (Lentils)

I learned to cook this recipe from my Indian in-laws when they visited the United States. It is the type of dal, my husband's paternal grandparents ate for lunch and dinner most days. My husband ate it often when he was growing up.

Recipe Name

Since I learned to cook dal from my in-laws, I did not have a written recipe. I always assumed the dish name was umptee. When writing the recipe, my husband told me the name is amti. My daughter usually calls this normal dal to distinguish it from other Indian lentil dishes I serve. If she wrote the name, she would spell it umpti.

Toor Dal

Toor dal, also called pigeon peas, is a yellow lentil that is common in India. It is usually sold split without the outer hull. I buy mine at the Indian grocery. It comes in two varieties, plain and oily. I buy the plain. Unseasoned, cooked dal is easy to digest and makes a good baby food. When my kids were little, I put some of the dal aside for them when making this dish.

Black (Goda) Masala

Black (Goda) masala is a Maharashtrian spice mixture made of roasted and ground coconut, chilis, and other spices. Like many Indian families, I get mine from relatives (e.g., my mother-in-law and sister-in-law) in Indian. It is one of the things we always get when we visit India or ask for when relatives visit. Sometimes, Goda masala is available at Indian grocery stores.

Ingredients

3/4	Cup	Toor dal, plain preferred
5	Cups	Water, total
1	Large	Onion, cut in half and then crescents, about 2 cups
1		Jalapeno pepper, finely minced
2	Tbsp	Vegetable oil
1/2	Tsp	Mustard seeds, black preferred
1/8	Tsp	Asafoetida
1/4	Tsp	Turmeric
1	Cup	Tomatoes, chopped
1/4	Tsp	Cayenne pepper
1/2	Tsp	Black (Goda) masala
1 1/2	Tsp	Salt
1/4	Cup	Dried coconut, unsweetened
2	Tbsp	Cilantro leaves, chopped
		Fresh lemon juice, optional

Directions

1. Rinse dal, add 3 cups of water and cook until soft. In a pressure cooker, cook for 5 minutes after reaching pressure.
2. In a large pot, heat oil and mustard seeds on medium high heat. When mustard seeds pop, add onions. Cook until onions are translucent, about 3-5 minutes. Turn heat down if onions start to brown.
3. Add turmeric and asafoetida and cook for 30 seconds.
4. Add toor dal, 2 cups of water, tomatoes, jalapeno, cayenne pepper, black masala, salt, and coconut. Increase heat and bring to a boil. Reduce heat and simmer 10 minutes. Adjust seasonings to taste.
5. Turn off heat, and add cilantro before serving. If desired, add fresh lemon juice to the entire pot or on top of individual servings.

Father's Day Monkey Bread and Uppama/Savory Cream of Wheat

This past Sunday was my husband's birthday as well as Father's Day. To celebrate my son and I made him a special brunch. My son baked monkey bread, and I cooked uppama, savory Indian cream of wheat.

Monkey Bread

My son likes to make monkey bread from scratch for special occasions (e.g., Mother's Day, Father's Day, Christmas). He uses the recipe in the article "Let's Make Monkey Bread" from the December/January 2005 edition of Family Fun magazine. You can find it here Let's Make Monkey Bread. Since it is time consuming to make, he either mixes the dough or prepares the bread in the bundt pan and lets it rise in the refrigerator overnight. In the morning, he continues preparing the bread and/or baking it.

Uppama/Savory Cream of Wheat

I do not like the texture of cooked oatmeal or cream of wheat, however, this savory dish is a family favorite. The recipe is based on "Zakiya's Uppama" from Madhur Jaffrey's World of the East Vegetarian Cooking. The original recipe calls for cabbage, potatoes, and onions. So we will have leftovers, I add more vegetables and double the cream of wheat. I use vegetables that are ripe in our garden or that I have on hand. The following version calls for yellow squash since squash is ripe now. Later in the summer, I make it with okra, and I use carrots other times of the year.

Indian Ingredients

Black mustard seeds, asafoetida, channa dal, urad dal, and curry leaves are available at an Indian grocery. If you do not have black mustard seeds, substitute yellow mustard seeds. You can omit the asafoetida and curry leaves. Instead of channa and urad dal, you can use cashews.

Texture

The final texture of the dish is dependent upon the water in the vegetables you cook and how much water you add. Some people like their uppama dry while others prefer it wetter. Vary the water to your taste.

Ingredients

2	Tbsp	Vegetable oil
1/2	Tsp	Black mustard seeds
pinch		Asafoetida
1		Dried Cayenne pepper
1	Tbsp	Channa dal
2	Tbsp	Urad dal
1		Onion, chopped, about 1 1/2 cups
1/4	Lb	Potato, about 1 medium sized potato, peeled and diced
1/2	Lb	Yellow crookneck squash, chopped
1	Cup	Frozen peas
1	Tbsp	Fresh ginger, grated
1		Jalapeno pepper, finely chopped
6		Curry leaves
2	Tsp	Salt
2	Cups	Cream of wheat
2	Cups	How water, approximate
2	Tbsp	Cilantro, finely chopped

Directions

1. Heat oil on high in a large pot. Add mustard seeds. When seeds pop, add dried cayenne pepper, channa dal, and urad dal. Cook until dals begin to brown, stirring often.
2. Reduce heat to medium high, add onions, and cook for 1-2 minutes.
3. Add potatoes and cook for 1-2 minutes. Stir to prevent potatoes sticking.
4. Add squash, frozen peas, ginger, curry leaves. Stir to mix. Cook 1-2 minutes.
5. Reduce heat to medium-low. Cover and cook until vegetables are cooked, about 10 minutes. Stir and check every 5 minutes.
6. When veggies are cooked, add salt. Turn heat to medium high. Add cream of wheat, and stir to mix. Cook until cream of wheat is lightly roasted about 5 minutes. Do not brown cream of wheat.
7. Reduce heat to medium low, add hot water about a 1/4 cup at a time. Stir and cook until water is absorbed before adding more water.
8. Turn off heat, cover, and let sit 5 minutes. Sprinkle chopped cilantro on top and fluff with a fork before serving.

Madhur Jaffrey's Indian Cooking

My son is home from college for the summer. Because he likes to play games, I challenged him to write a review of a game. In return, I agreed to write a cookbook review. I think I have the easier job since I have been cooking from Madhur Jaffrey's Indian Cooking book for almost 25 years.

My first Indian cookbooks were gifts mailed to me from my Indian in-laws. Madhur Jaffrey's book was the first Indian cookbook I used that was intended for Americans. It was easier to use than my Indian ones since I did not have to worry about Indian cup sizes, unusual spice and vegetable names (e.g., haldi for turmeric, lady's finger for okra), or temperatures in marks.

The introductory material in Indian Cooking including ingredient descriptions and techniques is informative. I like the color pictures of selected dishes and the author's recipe introductions. The English recipe titles with Indian equivalent names below make the book accessible for those unfamiliar with the Indian dishes. The term pulses for beans and peas was new to me when I first read the book.

The detailed ingredient list and precise directions guide beginning Indian cooks to successful results. I had problems with the direction "fry until all the water evaporates and you see the oil again", probably because I use less than the recommended amount of oil I.

The serving suggestions encouraged me to try adding an Indian dish to meals. After I had experience, the Indian meal guidelines were are helpful.

Many of our family favorites come from this book. Every year after Easter, I make "Hard-boiled Eggs in a Spicy Cream Sauce" or "Vinegared Eggs" with our dyed Easter eggs. "Chicken with Cream" is our standard main dish when we invite friends over for an Indian dinner. For Thanksgiving, I cook "Sweet Yellow Rice" as a side dish. Even friends, who were hesitant to try Indian food, have enjoyed "Gujerati-style Cabbage with Carrots" when I brought it to potlucks. My husband and kids enjoy "Vermicelli Pudding" for dessert after an Indian meal, however I make it with vermicelli from an Indian grocery store.

I recommend this book for friends interested in Indian cooking, and I have given it as gifts. The book's size, approximately 200 pages, is not overwhelming for anyone who wants to try Indian cooking. It contains a variety of meat, vegetables, rice, bread, dessert, and condiment recipes. Some of the dishes are similar to ones served in Indian restaurants (e.g., "Tandoori-style" Chicken" and "Sour Chickpeas") and others more like the home cooking my husband grew up eating (e.g., "Rice with Yellow Split Peas" and "Sweet and Sour Okra") .

Check out my son's review of the the video game Tiny and Big or Cutting Down EVERYTHING

Congratulations Graduates!

Congratulations to all the Spring 2013 graduates especially my son, my daughter, their friends, and our relatives!

My family had an exciting spring. My son graduated from the Terry College of Business at the University of Georgia with a Bachelor of Business Administration degree in accounting. Two weeks later, my daughter graduated from Norcross High School, completing the International Baccalaureate program.

In the fall, my son will continue at UGA working on his Master of Accountancy (MAcc). My daughter will start Georgia State University studying nursing and pre-med.

A Graduation Note for My Kids

You should be proud of your accomplishments. I am inspired by your achievements. Instead of a traditional graduation gift, I wanted to spend time creating a special gift for you. Since family meals and eating well are important to our family, I created a recipe blog for you.

I am looking forward to adding recipes made with fresh vegetables from our garden this summer and holiday favorites in the fall. Let me know what favorites you would like me to include.

Love,

Mom

Yeast Sweet Potato Bread Mini Loaves

I first made a full sized sweet potato bread loaf with home grown sweet potatoes when my mom visited last November for my daughter's band senior night. The bread had a beautiful orange color and tasted great toasted with soup. In December, I donated some mini loaves to my daughter's winter guard bake sale. My daughter's math teacher bought a loaf and asked for the recipe.

I used the "Spiced Pumpkin Bread" recipe in The Bread Box Recipe Book that came with my old Toastmaster bread machine as a rough guide the first two times I made this bread. I mixed the dough with my KitchenAid mixer and added flour, oil, yeast, and water as necessary to get the correct dough consistency. When I tried to write the recipe, I had trouble duplicating my original results.

After many loaves, I finally have a successful recipe to make mini loaves. My daughter gave her teachers loaves made with the following recipe as end of the year teacher gifts.

I think some of my problems writing the recipe were due to difference in sweet potatoes. Although my subsequent loaves had a nice golden color, none of them were the brilliant orange of the original loaves made with fresh sweet potatoes. Since sweet potatoes differ, if your dough is too sticky, slowly add more flour. If your dough is not elastic, gradually add more oil. If you want your bread to rise more, add more yeast the next time you make it or try letting it rise longer.

Yeast

I like to buy yeast in bulk; the individual packages sold in most grocery stores are not cost effective. I am currently using Fleischmann's Instant Dry Yeast that I bought at Sam's where two 1-lb vacuum packed packages are sold together. I store in the unopened yeast in my cabinet. Once open, I store the yeast in a bottle in the refrigerator. To ensure the yeast is good, my first step in making bread is mixing the yeast with warm water and a little sugar and letting it sit until the yeast starts working (e.g., liquid gets frothy as bubbles begin to form).

Sweet Potatoes

To prepare the sweet potatoes for the bread, I cut them in half and pressure cook them for 10 minutes after the pressure cooker is at pressure.

Mini Pan Size

My mini pans measure 3 1/8" X 5 5/8" at the top, 2 1/4" X 4 3/4" at the bottom, and 2" deep.

Ingredients

1/4	Cup	Warm water
1 1/2	Tbsp	Yeast
	pinch	Sugar
1	Cup	Sweet potato, mashed (about 1 large potato)
1/4	Cup	Vegetable oil
1/4	Cup	Brown sugar, packed
2	Tsp	Salt
1	Tsp	Lemon juice
1		Egg
4	Cups	Bread Flour
		Vegetable shortening for greasing loaf pans

Directions

1. In a small bowl or pyrex measuring cup, mix lukewarm water, yeast, and pinch of sugar. Let sit 5-10 minutes until yeast starts working, liquid gets frothy as bubbles begin to form.
2. While waiting, mix sweet potato, vegetable oil, brown sugar, salt, lemon juice and egg in a large mixer using the flat beater.
3. Add bread flour to liquid mixture, one cup at a time, mixing lightly after each cup. If flour flies in air, turn mixer quickly on and off until flour begins to be incorporated. Repeat until all 4 cups are added.
4. Add yeast mixture to flour and stir until moist. Remove flat beater and replace with dough hook. Cover mixer with a kitchen towel, and let dough sit for 5 minutes.
5. Mix using dough hook until dough is smooth and elastic. If dough is too sticky, add small amount of flour and mix. Repeat if needed.
6. Put dough in oiled bowl and allow to rise until double about 1 1/2 - 2 hours.
7. Remove from dough from bowl, and knead lightly by hand. Divide into four equal parts. Using a rolling pin, roll each part into a rectangle 4 1/2" X 12". Starting at one short end, roll up into a loaf. Put in a greased mini-loaf pan.
8. Allow dough to rise in pans until loaf shaped, about 1 1/2 - 2 hours.
9. Preheat oven to 375°. Bake 15 minutes until loaves are light brown. Cover loaf pans with aluminum foil and bake 10-15 minutes more, until bread sounds hollow when tapped.
10. Allow to cool 5 minutes before removing from pans.

Blueberry Muffins with Lime Glaze

This recipe shows how you can modify a recipe you like. It is almost identical to the cranberry orange recipe. In the summer, my kids are responsible for picking the blueberries from our bushes. We freeze the berries to use throughout the year. Our berries are slightly tart. I think the berries taste sweeter if you thaw the blueberries before adding them to the batter.

I like the flavor the lime zest and glaze add to the muffins. A thick glaze spread on warm, not hot muffins, works best. Otherwise, your glaze drips off the muffins. The recipe makes about 18 regular size muffins.

Ingredients

1 1/4	Cups	White flour
1	Cup	Wheat flour
1	Tsp	Baking soda
2	Tsp	Baking powder
	Pinch	Salt
1 1/3	Cups	Brown sugar, packed
2	Tbsp	Lime rind, grated (from about 3 medium-sized limes)
1	Cup	Buttermilk
1		Egg, beaten
2/3	Cup	Canola oil
2	Cups	Blueberries, thawed if frozed or fresh
1	Cup	Powdered sugar
1 1/2 - 2	Tbsp	Lime juice

Directions

1. Preheat oven to 400°. Grease and flour muffin tins or place muffin liners in tin.
2. In a large bowl, sift together white flour, wheat flour, baking soda, baking powder, and salt. Stir to mix well.
3. Add brown sugar and lime rind. Stir to mix well.
4. In a small bowl, wisk together buttermilk, egg, and oil.
5. Add liquid ingredients to dry ingredients and stir until mixed.
6. Stir in blueberries.
7. Using a measuring cup, fill muffin tins 2/3 full.
8. For regular muffins, bake 15 minutes. If not done, reduce heat to 350° and bake for 5 more minutes.
9. Let cool 5 minutes before removing from tins.
10. For glaze, mix powdered sugar and lime juice until smooth but thick. Spoon over warm muffins.