Archive | November, 2011

Mixed Vegetable Curry

30 Nov

mixed_vegetable_curry
Mixed Vegetable Curry.

A mix of vegetables (cauliflower, potato, bell pepper etc…) are finely chopped and cooked in oil along with whole spices. Powdered spices are mixed in during the last stage of cooking to spice up the mixed vegetables. Serve mixed vegetable curry with plain steamed rice or with roti etc..
Makes: around 4 Servings of Mixed Vegetable Curry.

Ingredients:

Cauliflower 1/4th of Small Head
Potato 2 Small
Tomato 1
Onion 1 Large
Bell Pepper 1
Green Peas 4 Tbsps
Ginger Garlic Paste 1/2 tsp
Green Chiles 1 – 2
Garam Masala Powder 1/2 tsp
Coriander Powder 1/2 tsp
Cilantro Few Sprigs
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, break cauliflower into small florets and roughly chop the florets.
Peel, wash and chop the potato into small pieces.
Wash and finely chop the tomato.
Peel and finely chop the onion.
Wash, remove stem, discard seeds and finely chop the bell pepper.
Wash, remove stems and slice the green chiles.
Wash the cilantro and finely chop the cilantro leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste and green chiles.
Fry for a minute, stir in onion and fry till golden brown in color.
Then stir in cauliflower, potato, bell pepper and green peas.
Cook covered till the vegetables are cooked well.
Uncover and fry for a minute or two, stir in chopped tomato, garam masala powder, coriander powder and salt.
Fry for another minute and remove from heat and stir in chopped cilantro.
Serve mixed vegetable curry with plain steamed rice or with roti etc..
Notes: Make sure all the vegetables are cooked well.

Suggestions: Adjust spice with red chili powder. If any of the vegetables are not cooked properly, put the pan back on heat and cook covered on low flame till done.
Variations: Check other recipes with mixed vegetables here.
Other Names: Mixed Vegetable Curry.

Raw Banana Onion Curry

29 Nov

raw_banana_onion
Raw Banana Onion Curry.

Onion is roughly chopped and pulsed into coarse mixture. Raw banana / plantain is chopped and pressure cooked along with coarsely ground onion mixture and tamarind extract. Serve raw banana onion curry over steamed rice or with roti.
Makes: around 4 Servings of Raw Banana Onion Curry.

Ingredients:

Raw Banana 1 Large
Onion 1
Ginger Garlic Paste 1 tsp
Tamarind 4 inch Piece
Red Chili Powder 1/2 tsp
Cilantro few Sprigs
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak tamarind in few tablespoons of hot water and extract all the juice discarding any veins.
Wash, remove ends, peel and chop the raw banana into small pieces.
Peel, wash and roughly chop the onion.
Coarsely grind the onion using a blender.
Wash and finely chop the cilantro.

In a vessel, add the ground onion, chopped raw banana, tamarind extract, ginger garlic paste, red chili powder and salt.
Pressure cook the above mixture for 2 whistles and let the cook stand for couple of minutes before removing the contents.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cooked raw banana mixture.
Fry for few minutes or until any raw smell is gone.
Remove from heat and stir in cilantro.
Serve raw banana onion curry over steamed rice or with roti.
Notes: Make sure raw banana is cooked well.

Suggestions: If raw banana or onion is not cooked well, put the pan back on heat and cook covered on low flame till done. Adjust spice with red chili powder.
Variations: You can also grind red chiles along with onion and not use red chili powder.
Other Names: Raw Banana Onion Curry.

Cauliflower in Coconut Milk

28 Nov

cauliflower_coconut_milk
Cauliflower in Coconut Milk.

Cauliflower is broken into small florets and fried till golden brown. Coconut sauce is prepared with freshly squeezed coconut milk and spices. Cauliflower is finished in the coconut milk sauce before serving. Serve cauliflower with coconut milk with steamed rice or with roti.
Makes: around 4 Servings of Cauliflower in Coconut Milk.

Ingredients:

Cauliflower Florets 2 Cups
Fresh or Frozen Grated Coconut 1 Cup
Onion 1 Small
Tomato 1
Ginger 1 inch Piece
Cumin Seeds 1/4 tsp
Bay Leaf 1 Small
Cloves 3
Red Chili Powder 1/2 tsp
Salt to Taste
Cilantro few Sprigs
Oil as required

Method of preparation:

Wash and finely chop the cilantro leaves.
Peel, wash and grate the ginger.
Peel, wash and finely chop the onion.
Wash and finely chop the tomato.
Grind coconut with a cup and half of water.
Pass the coconut mixture through a muslin cloth to extract the coconut milk.

Wash and break the cauliflower into small florets.
Chop the florets into halves and keep aside.
Heat a tbsp of oil in a pan, add chopped cauliflower and fry till they turn soft and golden brown in color.
Remove the cauliflower from the pan.

Add a tsp of oil in the same pan, add cumin seeds, bay leaf and cloves.
Fry briefly and stir in chopped onion.
Fry for a minute, stir in ginger paste.
Lower the flame, slowly stir in coconut milk, red chili powder and salt.
Add fried cauliflower, chopped tomato and cook the mixture till the coconut sauce thickens.
Once cauliflower absorbs all the flavors, remove from heat.
Garnish with cilantro and serve cauliflower with coconut milk with steamed rice or with roti.
Notes: Make sure cauliflower is cooked well.

Suggestions: Adjust spice with red chili powder. If cauliflower is not cooked well, put the pan back on low head and cook covered till done.
Variations: Check other variations with coconut milk here.
Other Names: Cauliflower in Coconut Milk.

Ridge Gourd Chana Dal Curry

26 Nov

turai_skins_chanadal
Beerakaya Tokku Senaga Pappu Kura.

Ridge gourd is washed and the skin is chopped into pieces. Chopped ridge gourd is then boiled in water till just soft. The skins are then fried in oil along with boiled chana dal and spices. Serve ridge gourd skins chana dal curry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Ridge Gourd Chana Dal Curry.

Ingredients:

Ridge Gourd 2 – 3 Medium
Chana Dal 1/4 Cup
Grated Coconut 4 Tbsps
Red Chile Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove ends and thickly slice the ridge gourd skins (around 2 Cups).
Chop the ridge gourds skins into big chunks.
Boil chana dal in enough water for around 15 – 20 minutes or until they are soft and translucent.
Strain the cooked chana dal and keep aside.

Bring to boil two cups of water to high boil, stir in chopped ridge gourd skins and salt.
Boil till ridge gourd changes to light green in color and turns just soft.
Strain the ridge gourd and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, cooked ridge gourd.
Fry for few minutes or until ridge gourd takes a light brown color.
Stir in cooked chana dal, red chili powder and salt.
Fry for couple of seconds, stir in grated coconut and remove from heat.
Serve ridge gourd skins chana dal curry with steamed rice and dollop of ghee.
Notes: Make sure ridge gourd skins are not over cooked. Overcooking loses the taste and texture of the ridge gourd.

Suggestions: If the ridge gourd is not boiled properly, either boil for longer time or cook covered along with spices till its done.
Variations: Check out what you can do with ridge gourd flesh when the skin is all peeled off.
Other Names: Ridge Gourd Chana Dal Curry, Beerakaya Tokku Senaga Pappu Kura.

Spicy Tindora Fry

25 Nov

tindora_spice_powder
Spicy Tindora Fry.

Tindora is thinly sliced and cooked in oil till soft and golden brown around the edges. Lentils and spices are roasted and ground into fine powder. The tindora fry is then spiced with freshly ground spice mixture. Serve spicy tindora fry with plain steamed rice or with roti.
Makes: Spicy Tindora Fry.

Ingredients:

Tindora (Sliced) 2 Cups
Ginger 1 inch Piece
Urad Dal 1 Tbsp
Chana Dal 1 tsp
Cumin Seeds 1/4 tsp
Whole Red Chiles 3 – 4
Cilantro few Sprigs
Salt to Taste
Oil 1 Tbsp

Method of preparation:

Wash and finely chop cilantro leaves.
Peel and grate the ginger.
Wash, remove ends and slice the tindora vertically twice or into more slices depending on the thickness of tindora.
Heat a pan on low heat, fry chana dal, urad dal, cumin seeds and whole red chiles separately until aromatic.
Grind the roasted ingredients into fine powder after cooling them to room temperature.

Heat a tsp of oil in a pan, add sliced tindora.
Fry the tindora on medium low flame till light golden brown in color.
Cook covered for few minutes if required.
Then stir in grated ginger and ground spice mixture to the pan.
Fry for few seconds and stir in chopped cilantro.
Serve spicy tindora fry over plain steamed rice or with roti.
Notes: Make sure tindora is cooked well before adding ground spice mixture.

Suggestions: If tindora feels raw, put the fry back on heat, sprinkle little water and cook covered till tindora turns soft.
Variations: You can also add little bit of tamarind extract to the fry if you wish.
Other Names: Spicy Tindora Fry.