Veggie Lentil Loaf with Checca Sauce & RCI:

I was watching Food Network the other day and saw a recipe for Veggie 'Meatloaf', that is the veggie version of a regular meat loaf. I’ve always wanted to eat a vegetarian version of the regular meatloaf and was glad I saw this one on TV. I know it sounds funny when I say its a veggie "Meatloaf"...this one is of course all vegetarian, I assure you.

I stuck to the original recipe for the most part but made a few changes though. I substituted the brown rice with white long grained rice, used mint leaves instead of the basil and also substituted cherry tomatoes with good old Roma tomatoes. I also left the egg out because hubby dear doesn’t like the smell. All in all it turned out great!

Checca sauce (pronounced Kekka) was a good combination with the Loaf.

Checca Sauce

You will need:

1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, chopped
8 fresh basil leaves
3 tablespoons olive oil
Pinch salt
Pinch freshly ground black pepper

Lentil Loaf

3/4 cup lentils (about 5 ounces)
3 cups reduced-sodium vegetable broth
1 cup uncooked short-grain brown rice, rinsed well
1/2 cup finely chopped white onion
1/2 cup shredded carrots
1 celery rib, sliced
1/2 cup frozen corn kernels
2 tablespoons butter, divided
10 ounces fresh baby spinach leaves (about 4 cups)
1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
1/3 cup chopped fresh basil leaves
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tomato, sliced

For the Checca Sauce:

Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.

For the Lentil Loaf:

Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.

Meanwhile, preheat the oven to 350 degrees F.

Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. I used a 8 by 8-inch regular pan.In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.

In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.

Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.

This lasted me two whole days and I must say it tasted even better on the second day...! :)

RCI: Tamil Festival foods

Kadabus or Kozukattais are a family favourite and my brother and I as kids used to wait for Ganapathi festival to have some. Well that was then, now if I feel like eating some I just go ahead and make them!

I've already posted this before in my Ganesha habba platter, but reposting it for Viji's benefit :)

Kozukattai is my entry to RCI -- Tamil festivals hosted by Viji of VCuisine

The entire recipe and method of making is here.

Tamilians make this using a coconut and jaggery filling, but we like it with sugar hence the change. I also wanted to make Pongal, I like it but hubby dear won't eat it...so no pongal!

Ganesha habba…a festival to celebrate!!

Today is Ganesh Chaturthi a very popular festival. It’s been a busy day with friends and the Ganesh pooja, now I finally got time off to update you all on the feast we had today.

My husband and his friend did the Ganesh pooja today while me and the friend’s wife got busy in the kitchen. It is always a pleasure having someone over especially during festivals, makes a big difference here in the US.

Steamed food is Ganesha’s favourite. Modakas also called Kadabus, Idlis, more steamed stuff…all form today’s habbada adige platter.

Steamed Kadabus

You will need:

2 cups Rice Flour
3 cups Water
½ tsp Salt
2 Tbsps Oil

For the filling:

2 cups Grated fresh coconut
1 ½ cups Sugar
½ tsp Cardamom powder

Bring water to a boil. Add salt and oil. Add the rice flour and DO NOT stir. Cook on low flame for 10 minutes. Turn off heat and immediately stir the mixture to form a soft dough without any lumps. Knead well while hot and keep aside.

Place a wet cloth on top of the dough at all times between uses because this dough tends to dry up very fast.

Mix coconut gratings, sugar and cardamom powder on low flame till incorporated well. Let cool.

Make small balls out of the kneaded dough. Roll into small puri size flats, place this in a kadabu mold, place filling on one side, close shut tightly. This helps mould the kadabu, remove excess by running your fingers on the edges of the mould.

Unmould kadabu and place on idli plates or steamer in a pressure cooker. Drizzle with oil and pressure cook for 6-7 minutes.

Idlis

To make the Idli batter:

2 portions Rice
2 portions Par boiled Rice (kusubalakki)
½ portion Poha
1 ¾ portions Urad dal

Saok overnight the first three together and urad dal separately. Next day grind to a fine paste with as less water as possible. The finer the batter the better the idlis. Let ferment overnight. The batter should rise well when the temperature outside is hot, if it doesn’t rise then you can add ¼ tsp Cooking soda which helps in fermentation. Use as required and refrigerate remaining batter.

This is how the batter looks when it is fermented

Pour batter into idli plates and place in pressure cooker. Close lid,cook on high and when steam rises, reduce heat and cook for 10 mins and then turn off heat. Let sit for a few minutes before opening the lid. With the help of a spoon, remove idlis and serve with Capsicum gojju.

Capsicum (Bell Pepper) Gojju

This is a great combination with idlis and a good change from the regular chutney and Sambar.

You will need:

4 Green Bell Peppers
1 cup grated coconut
3 tbsps Fried Gram (Hurgadle)
6-8 Green chillies
2 tbsps Oil
1 tsp Mustard seeds
1 Tsp Urad dal
½ tsp Chana dal
Few curry leaves
Salt to taste
½ tsp tamarind paste

Cube bell peppers. Grind coconut, chillies and hurgadle to a fine paste. Heat oil in a pan. Add the mustard seeds, chana dal and urad dal. Saute for a minute. Add the curry leaves and cubed bell peppers. Saute till bell peppers are soft. Add the ground paste, bring to a simmering boil. Add the tamarind paste and salt. Bring to a good boil. Add water if required to make gravy consistency. Serve with idlis.

This is also my entry to Asha's RCI:Karnataka

More Steamed goodies

Make as many kadabus as you wish and with the remaining dough you can make tasty sides.

Roll dough into small tubes, flats and balls. Steam in pressure cooker and these can be sauted in oil with mustard seeds, salt and green chilli paste. This makes a good spicy dish to go along side the sweet kadabus.

Finally the platter

Ganesha habba is a festival of joy and a good time to get together with family and friends to offer our humble prayers and wishes to the great Vinayaka.

Ganesha Habba platter is my entry to Latha's Festival Cooking Series