Saturday, August 16, 2014

Eggplant Stir Fry

Eggplant Stir Fry 3

Ingredients (Serves 3 - 4):

Brinjal / Egg plant   --   ¼ kg
Green Chillies         --   2
Shallots                     --   3
Turmeric Powder  --   ¼ tsp 
Mustard seeds        --   1 tsp
Curry Leaves          --   1 sprig
Oil                                --   3 tbsp
Salt                              --   as required

Eggplant Stir Fry 2

Preparation:

Clean and cut the eggplant into small pieces.

Heat oil in a pan. Add the mustard seeds and let it splutter.Add the curry leaves and saute for few seconds. Then add the finely chopped shallots ,slit green chillies and salt.Saute until the onions are golden brown.

Add the turmeric powder and saute for a minute.Add the chopped eggplant. Mix well and let it cook leaving the pan open.Stir occasionally and make sure it doesn't stick to the bottom of the pan.

Cook until done and serve hot with rice.

Eggplant Stir Fry 1

Tuesday, August 12, 2014

Vegetable Stew

Veg Stew 1

Ingredients (Serves 4 - 5):

Potato                               --   3 - 4 medium size
Carrot                               --   1 medium size
Red Onion                       --   1 medium size
Ginger                               --   2 tbsp,thinly sliced
Garlic                                --   2 tbsp,thinly sliced
Green Chillies                --   2-3
Cardamom                      --   1
Cloves                               --   2
Cinnamon                       --   1" piece
Curry leaves                  --   1 sprig
Thick Coconut Milk     --   1 cup
Thin Coconut Milk       --   1 cup
Black Pepper powder --   1 tbsp, freshly made preferably
Coriander leaves          --   2 - 3 sprigs
Oil                                       --   2 tbsp, preferably coconut oil
Salt                                     --   as required

Veg Stew 3

Preparation :

For the coconut milk: We need half of a coconut grated. Thick milk is usually extracted by squeezing coconut with your hands, or pulsing in a blender couple of times, adding a quarter cup of hot water. For thin coconut milk, add about ¾ cups of water to the squeezed coconut and blend it in the mixer. Strain it.

I used canned coconut milk. 1 cup of thick coconut milk = ¾ cup of canned milk + ¼ cup of water. 1 cup of thin coconut milk = ½ cup of canned milk + ½ cup of water.

In a pressure cooker heat oil and add the cardamom, cloves, cinnamon and sauté for a minute.

Add the finely chopped onions, ginger, garlic and slit green chilies and saute until the onions turn translucent.

Veg Stew 2

Add the diced potatoes, diced carrots (You can also add green peas, cauliflower soya chunks etc, but I like them with just these two) and curry leaves and saute for few minutes until the water is completely evaporated. Add the thin coconut milk and pressure cook until the veggies are cooked.

Now add the thick coconut milk. As soon as the mixture starts to boil take it off from the stove. Garnish with pepper powder.and chopped coriander leaves.

Serve hot with appam / bread / upma. Have you tried this with upma? Most of my friends hadnt, but believe me thats a wonderful combo.

Veg Stew 4

Friday, August 8, 2014

Beans Thoran

Beans Thoran 1

Ingredients: (Serves 4 - 6)

Beans                           --   500 gms 
Green chillies           --   3 - 4
Shallots                       --   2
Shredded coconut  --   ½ cup
Turmeric powder    --   ¼ tsp
Curry leaves              --   1 sprig
Mustard seeds          --   1 tsp
Red chillies                --   1
Salt                                --   as required
Oil                                  --   as required.

Beans Thoran 2


Preparation:

Clean and chop the beans into small and medium thin pieces. Chop the shallots and slit the green chillies. In a big bowl, add the chopped beans ,shallots,green chillies, curry leaves,turmeric powder, shredded coconut and salt. Mix well, preferably with your hand.

Heat oil in a pan. Add the mustard seeds and let it splutter. Add the red chillies and saute for a minute. Add the above mixture, give a good mix, close with a lid and cook on a low flame. Make sure to saute every 2 -3 minutes to avoid burning at the bottom. Cook until done. It should not take more than 10 - 15 minutes. Serve with rice.

Beans Thoran 3

Monday, August 4, 2014

Vendakka Mezhukkupuratti / Okra Stir Fry

Venda  Okra Stir Fry 2

Ingredients (Serves 3 - 4):

Vendakka / Okra   --   ¼ kg, preferably tender
Green Chillies         --   2
Shallots                     --   3
Turmeric Powder  --   ¼ tsp
Chilly Powder         --   ¼ tsp
Mustard seeds        --   1 tsp
Curry Leaves          --   1 sprig
Oil                                --   3 tbsp
Salt                              --   as required

Preparation:

Clean and cut the okra into small pieces.

Heat oil in a pan. Add the mustard seeds and let it splutter.Add the curry leaves and saute for few seconds. Then add the finely chopped shallots ,slit green chillies and salt.Saute until the onions are golden brown.

Add the turmeric powder and chilly powder. Saute for a minute.Add the chopped okra.Mix well and let it cook leaving the pan open.Stir occasionally and make sure it doesn't stick to the bottom of the pan.

Cook until done and serve hot with rice.

Venda  Okra Stir Fry 1

Tuesday, July 29, 2014

Koorka Mezhukkupuratti / Chinese Potato Stir Fry

Koorka upperi 1

Ingredients (Serves 4 - 5):

Koorka / Chinese Potato  --   200gm
Shallots                                   --   2 - 3
Turmeric Powder               --   ¼ tsp
Green Chillies                      --   2
Mustard seeds                    --   1 tsp
Curry Leaves                      --   1 sprig
Oil                                            --   2 tbsp ,  I use coconut oil
Salt                                          --   as required

Koorka upperi 3

Preparation:

Skin off, Clean and cut the koorka into small pieces. I used the peeled and frozen ones from the Indian store. Peeling the koorka is a tedious job.

If using fresh ones, cook them with required amount of water and a pinch of turmeric powder on a low flame until they are soft, not mushy. Keep aside. The frozen ones are cooked.

Heat oil in a pan. Add the mustard seeds and let it splutter. Add the curry leaves. Add the chopped shallots and slit green chillies and saute until the shallots are translucent. Add the turmeric powder and saute until combined. Now add the koorka and salt and mix well. Keep it on a low flame for few minutes, until any water oozed out get dried. 

Koorka upperi 2

Serve with rice.

Saturday, July 26, 2014

Baingan Bhurtha

It has been long time since I wrote something here other than the recipes. It wouldn’t be completely true if I say I got “Busy” with work, my lil one, household chores etc.. It is just the matter of priority everywhere. And now the main reason why I wanted to write up something here is because, I wanted to boast out that this curry is made from the home made eggplants. No Not me in the garden – All credits to my mom, dad & AJ. The only thing  I did was to choose the eggplant plant from the store. And may be watered it once or twice. But still it’s a great feeling to see the fruits and flowers in our own garden.

Now that I started my write up, I wish I could see the page full. But what to write about? Life is going on with not much happenings – Or I would like to look at it from the other corner. Every thing and every day is special, so what do I choose to express here.  Now that I have already spent 15 – 20 mins on what to write, I give up for now J. Let me try next time.

Baingan Bhartha 3

Ingredients (Serves 5 - 6):

Eggplant                     --    1lb , I used 5 as in the below picture
Onions                         --   1 large
Ginger Garlic paste --   2 tsp, or you can use fresh ginger and garlic crushed
Tomatoes                  --   2 large
Asofoetida                --   1 pinch
Turmeric                   --    ½ tsp
Frozen peas              --   ½ cup, optional
Coriander powder  --   2 tsp
Cumin powder         --   1 tsp
Garam Masala          --   1tsp
Red Chili Powder    --   1 tsp
Green Chilies            --   2
Coriander leaves    --   5 sprigs, for garnishing
Oil                                 --   2 tbsp
Salt                               --   to taste

Preparation:

Pre-heat the oven at 400 degrees, keep the eggplants in a oven-proof dish and cook for 45 mins to 1 hour. The skin should be loose and will start to have cracks. Also check with a fork or knife for doneness. You can also do this on a gas stove. Just roast it on fire and peel off the skin. That would be quick and easy.

Baingan Bhartha

Once that is done, take Eggplant out, let it cool and then peel off the skin. Mash it slightly and keep aside.
Heat oil in a pan. Add asofoetida and turmeric and saute for few seconds. Add finely chopped onions. Mix well and saute until the onions turn translucent. Add the ginger garlic paste and let it cook till the onions start turning golden brown.

Add the chopped tomatoes and the frozen peas, if using and cook till the oil separates from the mixture. Keep stirring and make sure that it does not get burnt.

    Baingan Bhartha 1                  Baingan Bhartha 2

Add salt,garam masala, cumin powder, coriander powder, red chilly powder and the finely chopped green chillies. Saute for a minute.

Add the mashed eggplant and mix well. Let it cook closed and on medium flame for few minutes. Add ½ cup of water at this stage if required.
Do a taste check and switch off when the masala is well mixed with the eggplant and peas. Garnish with fresh chopped coriander leaves. I like to keep it aside for half an hour before serving. This will help the flavors to get set well.

Baingan Bhartha 4

Serve hot with chapathi, roti etc

Recipe Courtesy: Show me the curry

Tuesday, July 22, 2014

Carrot–Beans Thoran

DSC_0168

Ingredients: (Serves 4 - 6)

Carrot                          --   2 medium
Beans                           --   200 gms 
Green chillies           --   3 - 4
Shallots                       --   2
Shredded coconut  --   ½ cup
Turmeric powder    --   ¼ tsp
Curry leaves              --   1 sprig
Mustard seeds          --   1 tsp
Red chillies                --   1
Salt                                --   as required
Oil                                  --   as required.

DSC_0161
Preparation:

Chop the carrot and beans into small and medium thin pieces. Chop the shallots and slit the green chillies. In a big bowl, add the chopped carrots, beans ,shallots,green chillies, curry leaves,turmeric powder, shredded coconut and salt. Mix well, preferably with your hand.

Heat oil in a pan. Add the mustard seeds and let it splutter. Add the red chillies and saute for a minute. Add the above mixture, give a good mix, close with a lid and cook on a low flame. Make sure to saute every 2 -3 minutes to avoid burning at the bottom. Cook until done. It should not take more than 10 - 15 minutes. Serve with rice.

DSC_0170

Recipe Courtesy: Amma