The one that did not make it - Corn and Pomegranate Salsa

Today was one of those days that you enjoy, after a day well spent and savored. Yesterday was an incredibly  busy and very successful day for the most part, the food was all complete on time, the turkey well cooked and moist (thanks to the brineing) no major disasters, just the right number guests and all in just what you would want from an evening where you spent an incredible amount of time cooking.

The highlight of the evening for me really was a surprise visit from the brother all the way from Seattle. He wanted to make it in time for the holiday meal but actually missed the flight he was planning to take partly due to the X-ray machine being tripped off by the camera.
We both spent the day today around the house, noshing on the remains of the feast. I do not know if it happens to you but quite often in the middle of a frenzy I forget things that I make and plan to serve, this corn salsa that I am about to tell you about is actually one such dish. We enjoyed it today and I think it deserves a special mention.

Corn and Pomegranate Salsa

Prep/Cook Time: 20 minutes
Serves 6

Ingredients

1 cup frozen organic corn kernels, defrosted (I use the fire roasted variety by trader Joe's)
1/2 cup pomegranate seeds
1 small red onion, peeled and diced
1/2 teaspoon red chili powder
1 teaspoon salt
1 lime
2 tablespoons of minced cilantro

Method of Preparation

1. Place the corn and the pomegranate seeds in a bowl.
2. Mix in the onion, red chili powder and the salt and toss well.
3. Cut the lime and squeeze in the juice and mix well.
4. Stir in the cilantro and serve with chips or with your choice of meal.

So tell me, do you have items on your menu that sometimes do not make it to the table?

Just in time - Cumin Garlic Rice

Contrary to what we might believe, even on a busy night a simple homey meal, cheers and comforts like nothing else.

I tend to reach out for my favorite spices, my parent grains and work by simle instinct. Simple basic flavors in my world are - cumin, olive oil, clarified butter (just a drizzle), steaming white basmati. The meal pretty much cooks by itself while I shower.

A simple meal of rice and lentils never fails to cheer or revive, Dal- Bhaat (bengali) as I say it or Dal Chawal (Hindi) as my husband know it is the eternal simple basic food that we know and take for granted - just like water, home, love and safety.

The past week has brought us sad news with all the devastation in Haiti. Even when this little island nation was not part of one's consciousness, you cannot help realize that world is a sadder place this week. I met a new co-worker who had lost a lot of family and cannot reach anyone. The instant simple impact of loss was so sudden and real.

A calm meal like this is probably just perfect on any occasion.

Garlic Cumin Rice

Cook Time: 25 minutes

Serves 4

Ingredients

1 tablespoon olive oil
1 teaspoon ghee
1 teaspoon cumin seeds
1 tablespoon minced garlic
1/2 teaspoon red chili powder
1 cup white basmati rice, washed and drained
1 teaspoon salt
2 cups water
1/2 cup green peas (frozen)
1/2 cup frozen corn

Method of Preparation

1. Heat the oil and the ghee and add the cumin seeds and the garlic.
2. Let this cook for 1-2 minutes until your senses are enveloped in the wonderful scent of toasted cumin and garlic.
3. Add the red chili powder and the rice and mix through.
4. Gently stir in the water and green peas and the corn.
5. Bring to a simmer and cover and cook for 16-17 minutes.
6. At this point the water should have evaporates, the rice should have absorbed all of the water and the peas and corn should be clinging around the surface.
7. Leave the rice on the heat for about 10 minutes.
8. Fluff the rice gently and to mix in the flavors and serve.

Red Lentils with Swiss Chard and Nigella seeds

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

3/4 cup red lentils (masuur dal)
2 cups water
1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon grated ginger (optional)
1 cup chopped swiss chard
1 tablespoon ghee
1/2 teaspoon nigella seeds
1/2 teaspoon cumin seeds

Method of Preparation

1. Place the lentils, water, turmeric, salt, ginger, swiss chard in a pot and cook for 15-20 minutes.
2. The lentils soften, turn yellow and then melt into a beautiful mush, yellow with soft flecks of green.
3. Heat the ghee and add the nigella seeds and cumin seeds and cook till the seeds sizzle.
4. Pour over the lentils and serve with the rice as desired.

Bhaja Moonger Dal - Roasted Moong Dal with Corn and Spinach

In my house, getting the kids to eat healthy is a lesser challenge than being able to find something that works for everyone. Since the focus had always been substance over form, the kids pretty much eat most things, but have a very low spice tollerance. Simple dishes like this dal however are good options for both the little ones and the grown-ups too. Cooked in a jiffy in a pressure cooker, this dal is later tempered with panch phoron and then for us, tempered again with crushed red pepper. Served with plain rice either brown or white, this makes a lovely soothing meal on a busy cold day.

I have added some ground corn to this, the corn can be added whole but I felt that processing this in a food process with tomatoes and cilantro helped it blend better into the very smooth buttery texture of the dal.

Bhaja Moonger Dal - Roasted Moong Dal with Corn and Spinach

Serve 4-6 people

Ingredients

1/2 cup moong dal
1/2 cup fresh or frozen corn kernels
1 tomato
1 piece (about 1/2 inch) peeled ginger
3/4 cup frozen or fresh chopped spinach
1/2 tsp turmeric
1 tsp salt
1 tsp ghee
1/2 tsp panch phoron
1 lime
2 -3 tbsp chopped cilantro
Optional tempering
1/2 tsp oil
1/2 tsp crushed red pepper

Method of Preparation

1. Roast the lentils in the base of a pressure cooker. This is done by placing the lentils on the dry pressure cooker and cooking them until lightly browned and fragrant.

2. In the meantime, place the corn, tomato and ginger in a food processor until almost a paste.

3 Place the corn, in the pot with the lentils, add 2 cups water, spinach, salt and turmeric and cook under pressure for 7 minutes.

4. Cook throughly and mix well.

5. Heat the ghee and add the panch phoron and cook till this crackles and pour over the dal.

6. Mix well, squeeze the lime juice and stir in the cilantro.

7. If using the optional tempering, roast the crushed red pepper in the oil and pour over the dal.

Dals are a perfect way to mix an assortment of vegetables into our diet. This particular entry being sent to Sharmi, for her cooking for kids event.