Taro root and raw peanuts in tamarind sauce (Sepang kizhangu kadalai puzhi kuzhambu)

Here is a question? What scares you more fat or sugar/highly processed carbohydrates?
Clue: Free time reading about Sugar.

Puzhi Kuzhambu(tangy curry usually made with tamarind pulp) has always been a favorite from when I can remember. If there was puzhi kuzhambu on the menu it was a good meal as far as I was considered. Any vegetable, the first thought that goes through my head is if it is suitable for a tamarind based curry.

Taro root (Arvi in Hindi) is much tastier than potatoes in my opinion. It makes for some very tasty stir fries, baked fries and spicy curries. When making curries it is better (perhaps required) to roast the taro before using them in gravies. This seals off the outside and prevents the natural sliminess of the taro oozing into the gravy. The addition of the peanuts besides adding some protein also gives some tasty crunch.

Taro root and raw peanuts in tamarind sauce (Sepan kizhangu kadalai puzhi kuzhambu)
Ingredients
1. 6-8 medium sized taro roots
2. 1 cup of raw peanuts (or even 2 cups)
3. 1/2 cup of onions chopped
4. 5-6 garlic cloves
5. 1 tbsp puzhi kuzhambu powder or sambhar powder
6. tamarind pulp from a small lime sized ball of tamarind (about 1 1/2 cups)
7. 2 ripe tomatoes (3/4 - 1 cup)
8. seasonings: cumin, mustard seeds, methi seeds, curry leaves
9. salt to taste
10. 2 tsp of jaggery

Method
1. Boil the taro root till it is half cooked, peel and cut into slices and set aside.
2. In a wide mouthed saute pan heat a tsp of oil and roast the taro root slices till they turn slightly brown on the outside.
3. Soak the tamarind in about 1 1/2 cups of water
4. Pressure cook the raw peanuts and drain
5. In a pan heat oil and add the seasonings when the mustard starts to pop add the onions and let it brown. Add the garlic cloves and saute for a minute.
6. Add in the roasted taro root, salt and stir fry for a minute.
7. Add in the puzhi kuzhambu powder (add chili powder if required). Stir fry for 2-3 minutes.
8. Add in the chopped tomatoes and stir fry for a couple of minutes.
9. Add the tamarind pulp and 2 cups more of water and let it come to a boil.
10. Add the cooked peanuts, jaggery and cook for 5 more minutes and turn off heat if required consistency is reached.

Serve with rice.

Vermicelli Dates Pudding

It is amazing atrocious what public schools in the US feed kids these days. I still remember the day DD started public school. She was excited to hold the menu and could not wait to try lunch the first day of school. Want to know what got her so excited? It was shrimp poppers. Until then she was eating lunch packed by yours truly as the school she was attending before did not have a cafeteria.

The first thing after she got off the bus that day was beg me to pack lunch and not make her eat cafeteria food. To this day she'd rather eat anything even stuff she hates packed from home rather than eat at school.

I was reminded of this when we were watching the first episode of Jamie Oliver's Food Revolution's new season. He struggles unsuccessfully to get the LASD to open up their kitchen and show him how food is prepared. For someone not familiar with the school food here it might have looked like he was grossly exaggerating. If only he was and some school districts I bet are even worse. Why the reluctance and secrecy otherwise? It is really sad what is fed to kids as food at schools and there is of course a powerful lobby here that prompts and supports junk all in the name of nutrition. Even if chocolate milk is 80% sugar it is supposed to be good for the kids! Why does food always have to taste good (read as sweet)?

As parents we have to step up and take responsibility for the kinds of foods our kids are eating and demand school systems to not feed junk. Sadly eating is a habit when not well formed in the early years is going to stick around for a long long time causing more trouble than it is worth.

Most everybody agrees that there is far too much sugar in foods that are served to kids and they are sure not healthy. Tasty sweet foods does not have to be unhealthy if cooked the right way.

Take this pudding for example a typical traditional Indian desert. It is healthy enough to be eaten for breakfast. Addition of dates make it is naturally sweet. Add fresh cut fruits and it has every food group covered.

It is also New year in my parts, to those celebrating தமிழ் புத்தாண்டு வாழ்த்துக்கள். We celebrated the new year with this delicious sweet and it is also happened to be the birthday of someone in the household .

Vermicelli Date Pudding
1. 3 Cups of 2% milk (fat free would work)
2. 1/4 cup roasted vermicelli
3. 2 tbsp of tapioca pearls (optional)
4. 2 tbsp of broken cashews
5. 1 tbsp of golden raisins
6. Fresh fruits (mango, pineapple)
7. 8 medjool dates or about 1/2 cup of dates seeds removed
8. 2 tbsp of sugar (if required)
10. 1/2 tsp cardamom powder
11. 2 tsp of ghee

Method
1. In a saucepan take about 2 tbsp of water and dates and let them cook for 10
minutes. Cool
2. Soak the tapioca pearls in water (just enough to cover it) and let sit for 1/2-1 hour
3. Puree the dates, add 1/4 cup of milk if required to blend
4.In a heavy bottomed pan heat the milk and when it comes to a boil add the vermicelli and let it cook for 8-10 minutes
5. Rinse out the vermicelli and add to the milk (this is to avoid getting the starch into the milk)
6. Add the pureed dates, cardamom powder and mix, taste and add sugar if required, boil for another 5 minutes and turn off the heat
7. Heat the ghee in a pan and roast the cashews and raisins
8. Add the nuts and fresh mangoes on top and serve