Kohlrabi and lentil stew (Kootu) - Cooking on a Shoestring Budget

Austin, Texas prides itself for being a weird city. In fact, the residents even host an annual event called "Keep Austin Weird". It is a vibrant city, filled with an exotic, eclectic crowd of people. It is a fun city, because there are lots of things to do. Whether you are the stay-at-home mom, lugging around 2 toddlers or the high flyin' corporate executive used to having power lunches, or the keep-it-cool, meditative kind who is in eternal search of nirvana, you'll always find people to hang out with in Austin. The sheer cultural diversity, the fun crowd, the vast open Texas spaces, the hills and plains, the beautiful brush, the cacti, the deer, the throbbing city life, the green farmlands, the farmer's markets - there is always something for everyone in Austin.

You guessed what is in it for me: the wonderful sights, sounds, colors, aroma, the life and the fun of checking out the Saturday Farmer's markets! The opportunity to chat with the local farmers, check out their wares, admire their new recipes, buy their products and support them... all of it makes for a fantastic start of the weekend.

Last weekend, I attended the Sunset Valley Farmer's market. The site mentions that this Farmer's market has been voted at one of the top 5 markets in the US by Eating Well magazine. I believe that may well be true, because when I spoke with the Market Director, Salila Travers and her husband Jim Moore, I realized how particular she was with what was served at the market and how careful she was about reviewing all the produce and prepared food that was served at the market. The market was well-run, large, thriving and bursting with shoppers and vendors. Everywhere around me were people - people with dogs, people with children, and people with dogs and children. Most people sampled the vast array of international food, bought locally grown fresh vegetables, sat around listening to the music and generally had a fun morning in the bright Texas sunshine.

I too, bought stuff. I bought a loaf of organic bread made with spelt flour, seeds and nuts. Then I went to the stalls I love the most - the vegetable stalls. There were many farmers who brought their harvest: fresh greens, roots and tubers, milk, yogurt and meats. I bought a bunch of fresh Kohlrabi and made this very easy to make Kolhrabi and lentil stew with it. It goes very well served hot over brown rice.

Here is what you need:
1 bunch fresh Kohlrabi (cut the leaves and set aside for another dish)
1/2 cup yellow tuvar dal (lentils)
1 tsp turmeric powder
1 1/2 tsp salt
For the masala:
1 tbsp olive oil
1 tbsp fresh grated coconut
4 dry red chili
2 tbsp coriander seeds
1 tsp cumin seeds
For the garnish:
1 tsp olive oil
1 tsp mustard seeds
1 tsp cumin seeds
1 pinch Asofoetida powder
1 stalk fresh curry leaves


Here is how you make this:
Wash, peel and cut the Kohlrabi into small cubes. Place in a pan with sufficient water, sprinkle turmeric powder and bring to a boil. Boil until the Kohlrabi is partially cooked and crunchy. Remove from the stove and set aside.

In another pan, boil the lentils until soft and cooked. Mash with a spoon. Add the boiled Kohlrabi to the boiled lentils. Add salt and simmer.

In a non-stick pan, heat the oil to fry the masala. Add the ingredients in this order: first the cumin seeds and the coriander seeds. Fry for a minute until brown. Now add the dry red chili and fry until roasted. Now add the grated coconut and fry until brown. Remove from the pan, cool, and place in a blender with sufficient water to blend to a smooth paste.

Add the masala paste to the Kohlrabi and lentil stew. Simmer.

Heat 1 tsp oil in a pan for the garnish. When the oil is hot, add the mustard seeds. Wait until they crackle. Now add the asofoetida powder, cumin seeds and the washed and dried curry leaves. Fry until the leaves are crisp. Pour over the stew.

Serve hot with brown rice.

Cost:
Kohlrabi: $1.99
Lentils: $0.80
Oil : $0.50
Spices: $0.70 (including grated coconut and curry leaves)
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Total : $2.99

Makes 6 servings.

Cost per serving: $0.50

Spicy Tomato Chutney - Cooking on a Shoestring Budget

There is something very basic and wholesome about tomatoes. The acidic, tangy taste, the thick pulpy flesh, the gorgeous red color, and last but not the least, the awesome nutritional profile - every single aspect of the tomato makes it a much-valued addition to every meal.

Tomatoes are known for their high Vitamin C, A and K content. The lycopene is tomatoes is cherished for its antioxidant, anti-inflammatory and cancer preventing properties. Most importantly, lycopene has been known to be very beneficial in promoting prostrate, colon and pancreatic health. Regular intake of tomatoes also reduces the risk of heart disease, cholesterol, migraines and diabetes.

In the west, tomatoes are generally used in salads, as a base for soups, gazpacho, and as a sauce in chili and other dishes. In India, tomatoes are eaten during every single meal: as a base in gravies, in sambar and rasam, as chutneys to be used as an accompaniment to nearly every main course. This tomato chutney recipe is very easy to make and very popular in India. In the summer, when there is an abundance of fresh tomatoes, the Indian housewife always makes this chutney. It stores well - for a couple of weeks (if you make large enough quantities and it is not polished off the first day!), and is a handy accompaniment for any main course. It goes well with rice, chapathis, tortillas, idly (steamed rice cakes), dosa (Indian version of crepes!), oothapam (Indian version of pancake) or even smothered on a slice of whole wheat bread!

Here is what you need:
8 tomatoes (medium size)
1 tbsp red chili powder
1 tsp turmeric powder
1 tsp salt
handful fresh garlic pods (peeled and washed)
2 tsp mustard seeds
2 tsp cumin seeds
Pinch asofoetida powder (optional, if you cannot source it, but very good for health so try to incorporate - available at any Indian grocery store)
1/4 cup olive oil
1/4 cup roasted, unsalted, chopped peanuts (optional)

Here is how you make this:
Wash and chop tomatoes into small cubes. Heat oil in a pan. Add the mustard seed and wait until they crackle. Now add the cumin seeds and roast for 10 seconds. Add the asofoetida powder. Immediately add the garlic pods and roast for about 30 seconds. Add the chopped tomatoes, salt and chili and turmeric powder.

Cover and cook, stirring occasionally until the juice evaporates and the tomato chutney takes on the consistency of a thick paste.

Remove from fire and garnish with roasted, chopped and unsalted peanuts. Store in the refrigerator for upto a couple of weeks. Serve with any main dish.

Cost:
Tomatoes (about 1 lb): $1.49 or $3.99 (if organic)
Oil : $0.50
Spices: $0.20
Peanuts: $0.30
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Total : $2.49 or $4.99 (if organic)

Makes 15 servings of 1 tsp each.

Cost per serving: $0.16 or $0.33 if organic tomatoes are used.