Sabzi or Sabji

I like words. I like to find out where they came from and what they become in their new setting, in short etymology. I found that Sabzi is derived from Persian word Sabzi to mean "greenness; greens". Now it should not surprise any moderately educated person that most of the nouns that are used in modern Hindi are borrowed from other languages.

Particularly Persian. Once upon a time, an educated man, I mean person, was one who was proficient in Persian. The Mughal emperor Akbar's biography was written in Persian!

Some people, particularly folks that advocate for Hindutva, try to "Indianize" Hindi by purging Hindustani of words derived from impure, foreign, Islamic sources by bringing in words that are derived from Sanskrit.

How would they feel if they found out that ancient Persian and Vedic Sanskrit are similar? Horrors! Vedas shares words with a "mleccha language", ancient Persian!

Let me start with my recipe for a sabzi. Here is a list of ingredients.

• Potatoes
• 5-6 tbsp of cooking oil.
• 1 tsp of mustard seeds. 
• 1 tsp of jeera
• 2 tsp of urad dal (I like seeds that are not broken but it makes no difference to taste)
• optional 1 tsp of chana dal
  
• 0.25 tsp of hing (asafoetida).
• 4-5 curry leaves; more if you like the taste (I do), don't care if you don't 😃.
• 2 Green Chili *
• 1/2 tsp of turmeric powder **
•  2 tsp of salt. ***
• 2 tsp of Sambar Powder. ****

Another detour : I learned how to make this dish when I was in high school and my mother was studying for her B.Ed. Potatoes were plentiful in Delhi, it was easy to make, and importantly it was my sister's and my favorite food. Our father was easy; he simply ate whatever was put in front of him! My mother on the other hand did not like deep fried stuff in general and potatoes in particular, but she had a unique passion for studying that compelled her to work day and night. Needless to say I did not share this madness! She was simply happy someone fed her.

Back again to my recipe. Take 3-4 medium sized potatoes. Wash them thoroughly to remove any dirt or soil. I do not peel the potatoes. Cut them into disks and then into small cubes of uniform size. After I cut them into disks, I use a device to do this. Use a blade depending on the cube size you desire. Keep cut potatoes in cold water; exposed to air it changes color, although it does no harm to the potatoes or impact the taste. Rinse it again to remove any remnant dirt and starch that leaks out.

Recipe

1. Pour cooking oil in a flat bottom pan and set it on a medium flame. I prefer non-stick pan.
2. Once the oil heats, Add mustard and let it roast (Mustard should explode) 
3. Add jeera and let it brown. If the mustard has exploded the oil is hot and jeera might char. So be ready for next step.
4. Add urad and chana dal. Let them roast till they change to a reddish hue.
5. Add Hing, Curry leaves, and Green Chili. Heat till you see incipient signs of charring.
6. Add potatoes to the pan. 
7. Add 2 tsps of salt. 
8. Add Turmeric Powder. 
9. Cover pan and let the potatoes cook on a low flame.
10. Taste a piece to see if it has cooked.
11. Add 2 tsps of Sambar powder
12. Without making the potatoes mushy, turn them over so all of them can get to the bottom of the pan and get required heat to acquire crispness
13. Do this as many times as necessary to make it uniformly crisp.
14. Turn off heat; transfer potatoes to a serving dish. Eat when warm as this dish does not taste as good 2-3 hours later.
    

Customize to suit your palate

1. * For spicier taste, add more green chilies.
2. ** Turmeric is a acquired taste. I like more of it plus it also gives food a beautiful hue!
3. *** Taste to see if you need more salt. Easier to add salt than remove salt from food!
4. **** Add more Sambar powder if you like more flavor.

What Are We Leaving Behind For Our Children

When one loses a war, the enemy is merely stronger

When one loses an economic war, the enemy is smarter

The West was not even in a war with China

But it decided to throw down its guns unilaterally

By inviting them and giving them unlimited access to its economy

By teaching its enemy how to defeat it

By firing its own foot soldiers from its factories

While hollowing out its own industrial base

All in the name of providing cheap gewgaws to the masses

Did the masses ever ask for cheap stuff?

And how would it pay for cheap stuff when it does not have a job

Who cares?

Wall Street does

Wall Street is happy

But it wants more

The tiger has tasted human flesh

It can no longer do an honest day of hunting

It only wants more human flesh

But how?

Buy cheap

If Malaysia is expensive go to China

When China gets expensive go to Bangladesh

Do not operate the thumbscrew yourself

Outsource that too

Make the Bengalis squeeze their own people 

Like another famous corporation did 250 years ago

Pay less

Minimum wage my foot

Split the people and bust their unions

Divide et Impera

Unions are all corrupt anyway

Kill regulations

Cut corners with safety

What is more poison in our water

What is more salmonella in our eggs

What is more pesticide in our fruits

Why have regulators

Government does not work anyway

Divert attention and Spread Misinformation

Blame Blacks, they do not do a honest days work anyway (Trump, Cornyn)

Blame Hispanics; they are all rapists anyway (Trump)

Blame women; they are all sluts anyway (Rush)

Blame Jews; Holocaust is not real anyway (Neo Nazis)

Blame gays and queer; they are not people anyway

Blame working women; they should Lean In to being trad wives anyway (pun intended)

Guns do not kill

Plastics do not hurt

Solar is a boondoggle

Buy and Sell Power

Spend millions to buy elections

Stuff the courts with your people

Pit one country and state against another in a bidding war

Buy media outlets and prevent diverse views

When will things change for the better?

Will it ever change?

What are we leaving behind for our Children?

Sundakkai Vatta Kozhumbu

This recipe, like the previous ones, started with a question - How do I make SundakkaiVatta Kozhambu that could serve 3-4 persons?

General rules

• Wash all vegetables before use. No Vegetables required for making Vatta Kozhumbu
  
• Cut fine; unless otherwise specified (when in doubt cut it even smaller). Same reason as above
  
• Always add less salt, it is always easier to add more at the end. 
• Lastly I prefer having all my ingredients in place before cooking to avoid looking for things in a hurry.

 Ingredients

• 3 tsps of cooking oil
• 6 tblsps of Gingelly oil or Sesame oil.Vatta Kozhambu tastes better with more oil.
• 20-25 Sundakkai
  
• 1.5 tsps of Mustard seeds.
• 1.5 tsps of Methi seeds.
• 0.25 tsp of Hing (asafoetida).
• 4-5 Curry leaves.
• 2 dried Red Chili
  
• 2 Green Chili
  
• 2 spoonful Tamarind past
• 2 tsps of salt. *
• 2 tsps of Sambar Powder
• 3-4 cups of water.  

 Recipe

1. Take a small pan. Pour 3 tblsps of cooking oil and heat it on a medium flame.
   
2. Once the oil heats, Add Sundakkai and let is slow roast. When it very brown to slightly black in color set it aside (Near the end it tends to smoke).
   
3. Pour 6 tblsps of Sesame oil in a flat bottom pan and set it on a medium flame.
4. Once the oil heats, Add mustard and let it explode.
5. Add Methi and let them roast
6. Add Hing, Curry leaves, Red Chili, Green Chili. Heat till you see incipient signs of charring.
7. Add roasted Sundakkai
   
8. Add 2 tsps of Sambar powder. Make sure that the sambar powder does not get burnt.
9. Take 2 tsps of Tamarind paste, add water, and make a solution.
10. Pour Tamarind solution into pan.
11. Add 2 tsps of salt (see rule about salt) 
    
12. Add extra water for consistency and extra salt to suit taste. 
13. Let it come to a boil.
14. Take it off the fire and pour it into a serving dish.

* After adding water, taste to see if you need more salt.

This recipe can be tweaked to make Manathakkali Vatha Kozhambu. Just replace Sundakkai with Manathakkali and rest of the steps are same.

Vegetarian Quiche

 

This recipe, like the previous ones, started with a question - How do I make Quiche that could serve 3-4 persons? I searched the internet for recipes and found one I liked the most. I tweaked it a little. I have tried this recipe twice and now feel comfortable making it my own.

My general rules

• Wash all vegetables before use. 
• Cut fine; unless otherwise specified (when in doubt cut it finer). 
• Always add less salt, it is always easier to add more at the end. 
• Lastly I prefer having all my ingredients in place before cooking to avoid looking for things in a hurry.

Ingredients

• 1 tablespoon olive oil
• ½ cup sliced onion
• ½ cup chopped green bell pepper
• 2-4 Green chili cut crosswise into small rings
  
• 1 large tomato, sliced (not diced). Make them thick slices so they do not fall apart.
  
• 2 tablespoons all-purpose flour
• 2 teaspoons dried basil
  
• 3 large eggs, beaten
• ½ cup milk
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ cups shredded Mexican style 4 cheese blend (recipe recommended Colby-Jack cheese)

Directions 

• Preheat the oven to 375/400 degrees F (200 degrees C).
• Bake pie crust in preheated oven until firm, about 10-12 minutes.
• Check the Instructions on Pie crust for exact temperatures and duration
  
• Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).
• Jannavi helped me with this step as I do not know how to use the oven 😄
  
• Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, green chili, and cook, stirring, until softened, 5 to 7 minutes. Remove vegetables from skillet and set aside. 
• Recipe called for mushrooms, and zucchini. Jannavi does not like the former and I detest the latter! What exactly is zucchini's purpose in the kitchen or in life?
  
• Recipe did not call for these. I added a touch of salt, basil, oregano, and some arrabiata spice at Maalini's behest.
  
• Sprinkle tomato slices with flour and basil; cook in the non-stick pan over medium heat for 1 minute per side. Set aside.
• Even firm tomatoes lose their structure as they cook. So thicker slices are better.
• I turned over the slices and sprinkled flour and basil on both sides. It did not hurt or help.
  
• Whisk eggs, milk, salt, and pepper together in a small bowl.
• Spread 1 cup cheese in the bottom of pie crust. 
• Layer vegetable mixture over the cheese, then top with tomato slices. 
• Pour egg mixture over top
• Sprinkle with remaining 1/2 cup cheese.
• Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving. 
  

My recipes

My recipes

• Upma
• Sambar
• Rasam 
• Milagu Rasam
  
• Chili Paneer
• Quiche
• Vatta Kozhambu
  

Jannavi's recipe for Upma

This recipe, like the previous ones, started with a question - How do I make Upma that could serve 3-4 persons?

General rules

• Wash all vegetables before use. 
• Cut fine; unless otherwise specified (when in doubt cut it even smaller). 
• Always add less salt, it is always easier to add more at the end. 
• Lastly I prefer having all my ingredients in place before cooking to avoid looking for things in a hurry.

Ingredients

• 2 cups of Sooji 
• 4 tblsps of cooking oil.
• 1.5 tsps of Mustard seeds.
• 0.25 tsp of Hing (asafoetida).
• 1 tbsp of Urad dal (or more if you like the feel of roasted Urad dal)
• 1 tbsp of Chana dal (or more if you like the feel of roasted Chana dal)
• 5 Curry leaves
• Ginger chopped finely
  
• 3-4 Green Chili cut in halves or quarters
  
• Coriander leaves, cut finely
  
• 2-3 tsp of Salt.
• 1/2 tsp Turmeric
  
• 2 Onions cut not too finely
  
• Green peas
• 5 cups of water (1-2.5 ratio of Sooji and water) 

Recipe

1. Dry roast Sooji in a pan. Keep stirring the Sooji to prevent charring. 
2. Once Sooji is roasted from white -> yellow/light brown, set it aside in another vessel to cool.
   
3. Pour 4 tblsps of cooking oil in a flat bottom pan and set it on a medium flame.
4. Once the oil heats, add mustard and let it roast (Mustard should explode) .
   
5. Add Hing, Urad, and Chana. Heat till Urad/Chana turns golden yellow.
   
6. Add Curry leaves, Ginger, Green chili, Coriander. Heat till you see incipient signs of charring.
7. Add onions to the pan. 
8. Add a little Turmeric and 2 spoons of salt. Add 1/2 cup of water.
   
9. Cover pan and let onions cook on a low flame.
10. Add peas and let it cook on a low flame
11. Add 3-4 cups water, let it slow boil for 3-4 minutes
12. Turn down the heat 
13. Slowly pour Sooji to the biling mixture. I use a whisk at the same time to make sure that lumps do not form (Thanks Meena R)
    
14. Add remaining water and extra salt to suit taste. 
15. Stirring a few times and turn off the heat.
    
16. Take it off the fire and pour it into a serving dish.
    

Maami's Recipe for Sambar

 

This recipe, like the previous ones, started with a question - How do I make Sambar that could serve 3-4 persons? I was in Toronto and my cousin's mother-in-law, or maami as I call her, taught me how to make it. The general taste is very similar to my mother's Sambar.

General rules

• Wash all vegetables before use. 
• Cut fine; unless otherwise specified (when in doubt cut it even smaller). 
• Always add less salt, it is always easier to add more at the end. 
• Lastly I prefer having all my ingredients in place before cooking to avoid looking for things in a hurry. 

Ingredients

• 1 cup of pressure cooked Thuvar dal*
• 3 tblsps of cooking oil.
• 1.5 tsps of Mustard seeds.
• 1.5 tsps of Methi seeds.
• 0.25 tsp of Hing (asafoetida).
• 4-5 Curry leaves.
• 2 dried Red Chili
  
• 2 Green Chili
• 1/2 tsp of Turmeric powder
  
• 2 spoonful Tamarind paste
  
• 2 tsp of salt. **
• Cut 2-3 cups of vegetables. Okra, Eggplant, Green Pepper. Cut them not too small.
  
• 2 tsps of Sambar Powder. ***
• 3-4 cups of water. 

Recipe

1. Pour 3 tblsps of cooking oil in a flat bottom pan and set it on a medium flame.
2. Once the oil heats, Add mustard and Methi and let them roast (Mustard should explode)
   
3. Add Hing, Curry leaves, Red Chili, Green Chili. Heat till you see incipient signs of charring.
4. Add vegetables to the pan. 
5. Add 2 tsps of salt. 
6. Add Turmeric Powder. 
7. Add a cup of Water. 
8. Cover pan and let vegetables cook on a low flame.
9. Take 2 tsps of Tamarind paste, add water, and make a solution.
10. Pour Tamarind solution into pan.
11. Add 2 tsps of Sambar powder
12. Let vegetables cook on a medium flame for 3-4 minutes. You should see the Sambar powder foam at the top. This is necessary to remove the "raw" taste of Sambar powder.
    
13. Add cooked dal
    
14. Add extra water for consistency and extra salt to suit taste. 
15. Let it come to a boil.
16. Take it off the fire and pour it into a serving dish.
    

Customize to suit your palate

1. * I have substituted Moong Dal without any difference in taste.
2. ** After adding water, taste to see if you need more salt.
3. *** 1 spoon of Sambar powder if you like milder taste.