Spicy Brinjal and Potato Stir Fry

Brinjal is one of my favourite vegetables. Growing up in the hillstation Valparai we had our own patch of vegetable garden and we used have plump brinjal / eggplants that tasted totally out of the world ( i would say) in a simple sambar or in a stir fry or a bhajji. This is my mother's recipe...trying to use the brinjal in different ways and so a spicy one with lots of pepper.

Rajma & Carrot Makhani

This recipe is inspired by the Rajma Masala prepared by Sona. Since the makhani gravy is much liked by all at home i prepared the rajma makhani  with the carrots to give a mild sweetness.

Rajma - 1 cup (soaked overnight or for 6 to 8 hours)
Carrot - 2

Oil - 1 1/2 to 2 tbsp
Onion - 1 large
Garlic -6 cloves
Ginger - 1/2 inch piece, peeled & julienned
Tomato - 2 large

Powders
Turmeric - 1/3 tsp
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/3 tsp

Coriander - 1 sprig, chopped
Butter - 1 tsp
Milk or cream - 2- 3 tbsp

method

Pressure cook the rajma for 8 whistle or till turns slightly mushy.

Heat oil in a pan. Mince the onion and garlic and add to oil. Saute for a while. Add the julienned ginger.Stir for few seconds and add all the powders. Grind the tomatoes to a fine paste and add it to the masala. Add the chopped carrots and cooked rajma. Add salt. Bring it to boil and then simmer for 15 to 30 minutes. Check taste. Add milk, sprinkle the coriander leaves and add the butter. Stir well. Turn off heat. Serve with naan, roti or rice.

the recipe goes to Blog Hop by Radhika

Idichakka Thoran (Tender JackFruit stir fried with Coconut & Spices)

I had been waiting for years (patiently) to prepare this Idichakka Thoran, because the tender jackfruit available in shops is usually over-aged and the thoran would not have the right consistency. So where are the jackfruit trees gone???? We do not have one either in my house or my hubby's house. We live in an apartment and so there is no question of having a Jack tree though i would say we are lucky to have a Curry leaf tree, lots of Jasmine, a Moringa Tree (the tree which yields Drumsticks), a Jampaka (dont know the English name), a custard apple tree and a tree which yields a leaf which was used to pack meat (Irachi pothiyunaa ela)...i dont know the actual Malayalam word for it...and no patience to search for it anyway...

So the story of sourcing this tender jackfruit is like this: My friend went to meet her Mother-in-Law which is in a rustic setting and the way to the place is through Kuttanad. She asked me whether i need a Kuttanad Duck or a Kuttanad Karimeen or anything which is not available in Kochi. The first thing that came to me was a Tender Jackfruit. The reason why this came to my mind is: there are two jackfruit trees in our neighbourhood  and i have been eyeing on the tender ones for sometime this season and asked my husband whether i can ask for a tender jackfruit from them. My husband says NO whenever i nag about this - just this season okay. Even in Kerala now the culture has turned out that you dont socialize with your neighbors, ....... hmmm.  

The recipe is from my mother. We used to have this Tender Jackfruit Thoran every summer season when we were in Valparai. There is a lot to be written about this ..... I'll better write the recipe now.

the ingredients

Tender Jackfruit - 1

Oil to grease your hand and knife

Adequate paper to save your kitchen counter top from the Jack glue

method to clean the Jackfruit

Spread a newspaper or parchment paper in your counter top and place the Jackfruit. Grease your hands and knife with oil. Cut the Jackfruit into rounds with the greased knife (wipe away the glue).Quarter the rounds and cut off the middle part. Now the glue will start oozing out of the fruit. Use coconut fibre or tissue paper to clean it off. Cut/peel the thorny skin (only the green coloured part) of the jackfruit using a sharp knife. Once peeled cut it again into the size of medium sized potato cubes. Place this in water mixed with a tablespoon of salt and a teaspoon of turmeric. This is to get rid of any glue like stuff in the pieces.

ingredients to boil the tender jackfruit

salt to taste

green chillies - 2 or 3

turmeric - 1/2 tsp

Place the cleaned jackfruit in a pressure cooker with 3/4 level water (of the fruit). Add salt, turmeric and green chillies and  pressure cook for 2 whistle. When the steam goes off drain the water. Take each piece and lightly smash it with the back of a spoon.

ingredients for seasoning

oil - 3 - 4 tbsp

mustard seeds - 1/2 tsp

urad dal - 1/2 tsp

l large onion - chopped

gently crush 1 cardamom, 2 cloves and 1/2 inch cinnamon

grated coconut - 5 tbsp or 1/3 of a coconut

salt to taste

turmeric - if need be

chilly powder - 1/2 tsp

pepper powder - 1/2 tsp

curry leaves - 2 sprigs

method

Heat a wide pan / uruli chatti and add oil. Add the mustard seeds and urad dal and saute for few seconds. Add the onion and curry leaves. When translucent, add turmeric, chilly powder, pepper powder, spices and salt. Add the grated coconut, stir for few second and add the smashed tender jackfruit. Stir well. Check taste and serve with rice and curry

Note: The stage of the Tender Jackfruit is important for this recipe otherwise it will turn out to be fibrous in texture.

Cabbage Koottu (C'bge in dal and coconut gravy)

Cabbage koottu is a simple and tasty side dish for rice. Besides the cabbage, dal and coconut are the main ingredients. The only difference in the cabbage koottu when compared to other koottu recipe is the addition of asafoetida. In other koottu recipes, like the snake gourd variant there is no asafoetida though any one is free to experiment according to their taste.

This is one of my favorites and i get nostalgia about my childhood days in Valparai when i prepare this...if you ask me the reason, i really dont know...:-) sometimes it is 'just like that'

ingredients

cabbage - 500 gms
dal (toor or chana or moong) - 4 tbsp

coconut - 5 tbsp
cumin - 1/2 tsp
small onion - 4
green chilly - 2 or 3

turmeric - 1/3 tsp
asafoetida - 1/2 to 3/4 tsp

for the tempering


oil - 1 1/2 tsp

mustard seeds - 1/4 tsp
curry leaves - 1 or 2  sprigs
whole red chilly - 2 or 3 (broken)

salt to taste

the method

Par boil the dal in a pan. Add the shredded cabbage, turmeric and salt and give a quick stir. Meanwhile grind the cumin, small onion, green chillies and coconut to a coarse paste using about 2 or 3 tbsp water. Add the coconut paste into the cabbage and stir. When almost done add the asafoetida and stir. Take care while adding the asafoetida because the pungency differs based on the brand. Add 1/2 tsp and taste the koottu and add the balance 1/4 spoon as'da only if need be. Turn off heat when the cabbage is done. Check salt.

Heat oil in another pan and add the mustard followed by curry leaves and broken red chillies. Pour the tempering over the cabbage, stir and cover it. Serve the cabbage koottu with rice and sambar or rasam or whatever you prefer.

Ladies Finger / Okra / Bhindi Masala

ingredients to sauté the ladies finger

Ladies Finger / Okra / Bhindi – 500 gms

oil – 2 tbsp

salt – ¾ tsp

ingredients for the masala

Oil – 1 tbsp

Onion – 2 medium, julienned

Green chilly – 1 or 2
Ginger - 1/3 inch piece
Garlic - 5 cloves

Turmeric – ¼ tsp

Chilly powder – ¼ tsp

Coriander powder – ¼ tsp

Pepper powder – ½ tsp

Garam Masala – ½ tsp

Vinegar – ½ tsp or lemon juice – 1 tsp

Salt to taste

the method

Clean and cut the ladies finger as seen in the picture. In low flame, heat 2 tbsp oil in a pan and add the chopped ladies finger and salt. Stir occasionally till the moisture has evaporated from the ladies finger. Reserve.

In medium flame, heat 1 tbsp oil in another pan and sauté the onion, ginger, garlic and green chilies till the onion turns translucent. Add the turmeric, chilly, pepper, coriander and garam masala powder and stir for few seconds. Add the vinegar and stir. Add the sautéed ladies finger and mix well for about 5 minutes. Serve with rice. This is very delicious and aromatic.

 I just noticed that 100 people have liked this blog in the Facebook Page.....Do join the fan page by clicking the LIKE button and stay updated with new recipes..

cheers

roshan

Pazham Pulissery (Banana in coconut & curd gravy)

Onam is round the corner and the pazham pulissery once had a prominent role in Onasadya. Yep, before the Sambar and Avial invaded the onasadya, it was the erissery and pulissery that was served as the main curries alongwith thodu curries like achar, puli inchi and the like.

Pazham pulissery is an easy recipe using ripe bananas aka ethapazham / nendrapazham (seen in the picture) that are specific to Kerala. This curry is a mix of the fruit, coconut and curd that will make you eat a lot of rice…indeed…

the recipe

banana - 2

water – 1 cup

turmeric – ½ tsp

green chilly – 3 or 4

cumin seeds – ¾ tsp

garlic – 3 cloves (optional)

shallots – 4 (optional

mustard seeds – ¾ tsp

grated coconut – ½ cup

water – ¼ cup

curd (beaten) – ½ cup

salt to taste

for the tempering

oil – 2 tsp

fenugreek seeds – ¼ tsp

whole red chillies (broken) – 3

curry leaves – 2 or 3 sprigs

the method

the recipe tastes good if cooked in a clay pot.

Cut the banana into two lengthwise and then chop them into small pieces. Boil 1 cup water in a clay pot and add the banana and turmeric powder. Meanwhile, grind the green chillies, cumin seeds, garlic, shallots and mustard seeds into a fine paste. Add it into the banana mix. Add salt and let the banana cook till it is soft and slightly mushy. Grind the coconut with about ¼ cup or less water into a fine paste. Add it into the cooked banana. Check the taste. If you feel it is less pungent you may add ½ tsp chilly powder (ingredient not included in the recipe). When the raw taste of coconut is gone, turn to low heat add the beaten curd and mix well. When the curry is hot enough but not boiled turn off heat.

In another pan, heat oil in medium fire and add the curry leaves, broken whole red chillies and fenugreek seeds. Stir well till the fenugreek starts to change its color. Pour it over the banana mix and close it immediately. Let it sit for sometime and then mix the pulissery and serve with rice.

The pulissery can be prepared in advance for the Onasadya. Preparing it previous day would be the best and refrigerate the same.

Beet Root & Potato Pepper Saute

Some might have a feeling that beet root is watery in taste. The addition of potatoes gives a creamy texture to this dish which goes well with rice. I usually prepare this in a pressure cooker so that the potatoes turn slightly mushy though they retain their shape. It can be prepared in a pan also.

the recipe

Beet root, cut into cubes of preferred size - 3 large
Potato, cut in similar size as the beetroot - 1 large

Onion, roughly chopped - 1

Chilly powder - 1/2 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 1 or 2 tbsp
Curry leaves

the method

Heat oil in a pressure cooker. Add the onion and stir till it is light brown. Turn to low heat and add the turmeric, pepper, chilly powder, salt and curry leaves. Stir till it is lightly sauteed and then add the cubed beet root and potato. Continue stirring in low heat for about a minute. Add 5 -8 tbsp water and put the lid and weight on. Pressure cook for 3 whistles and then turn off heat. You may find a little more water when the veggies have cooked. Place the pressure cooker on high heat and stir well till the water is fully evaporated. Serve with rice and rasam.

Chilly Fried Rice with Peanuts & Veggies

I prepared this chilly fried rice with inspirations from Chinese, Thai and Schezwan cuisine. Though the title boasts of many ingredients, this is a simple preparation.....hope you will try and enjoy this!

the recipe

Long grain cooked rice – to serve 8

Chopped or julienned vegetables

Cabbage – ½ cup

Carrot – 1 or 2

Celery – 3 stalks

Spring onion bulb – 4

Capsicum – 1

Onion – 1

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Chilly flakes – 2 tsp

Soya sauce – 3 tbsp

Tomato sauce – 1, 2 or 3 tbsp

Sugar – 2 tsp

Salt – to taste

Veg Oil – 3 – 4 tbsp

Vegetable stock or water – ½ cup

Peanuts, roasted & slightly crushed – 5 tbsp

Spring onion shoot chopped – 4 shoots

the method

Heat oil in a wok or wide pan. Add the vegetables and onion and stir well in high heat. The vegetables should remain crispy and partially cooked. Add the crushed peanuts (Put the peanuts in a grinder jar and grind the roasted peanuts for 2-3 seconds). Stir for a while and add the ginger garlic paste. Stir till the raw smell is gone. Add the chilly flakes. Add soya sauce and sugar and stir briskly for 10 seconds. Add adequate salt for the vegetables & rice. Make space in the middle of the pan and pour the vegetable stock. Add the cooked rice in one shot. Mix all the ingredients. Add the tomato sauce. Toss the rice well. Sprinkle the spring onion shoot. Serve hot with tomato sauce or a side dish. We had this with Prawn Ball Curry (recipe to be posted soon).

Vegetable Stew – Kerala Style (without coconut milk)

Vegetable stew has a prominent place in a Malayalee breakfast. It goes well with appam (hoppers), idiyappam (string hoppers) or chappati. You can have this vegetable stew with puttu (steamed rice cake) or whatever you like.

When I mentioned a Kerala style, I wanted to imply that stew of any kind in Kerala is usually prepared with oodles of coconut milk . Since we are in the age of busy lifestyle, grating coconut and extracting milk is a tedious task. Though coconut milk or coconut powder is readily available in the market, I wanted to create something that comes in even more handy. Therefore this vegetable stew is gravied with milk, a dash of rice flour for thickening and a pinch of sugar to bring in the sweet taste which the coconut milk would have added to the stew. This is a quickie recipe which can be prepared in about 30 minutes.

the recipe

potato – 2

carrot – 3

beans – 12

oil – 1 tbsp

onion – 1

green chilly -1 or 2

garam masala – ¼ tsp

salt – ½ tsp

for seasoning

oil – 1 tbsp

ghee or butter (optional) – ½ tsp

onion – 1

curry leaf – 1 sprig

cinnamon – ¼ inch piece

cloves – 3

cardamom – 4 medium sized

other ingredients

milk – ½ cup

rice flour – 1 -1 ½ tbsp

sugar – a pinch

raisins, fried – 4 tbsp

cashew nut or almonds, julienned – 2 tbsp

pepper powder (white or black) – ½ tsp

turmeric powder – 1/8 tsp

salt to taste

 

the method

In a pressure cooker add 1 tbsp oil and sauté 1 chopped onion and green chilly. When the onions turn translucent, add the chopped vegetables and salt. Saute for two minutes. Add garam masala and stir for few second. Add 1 ½ cup water and pressure cook the vegetable for 2 whistle (as per Indian standard pressure cooker). Turn off heat.

In another pan, heat the oil and ghee. Add chopped onion and curry leaves. Add the whole spices, turmeric and stir well. Add the cooked vegetables. Bring it to boil. Mix the rice flour in 4-5 tbsp water at room temperature. Pour it into the stew and stir. Make sure that the rice solution does not form lumps. In medium heat keep stirring and bring it to boil. Add sugar. Turn to low heat and add milk. Check salt. When bubbles are seen at the side of the pan, turn off heat (overboiling will curdle the milk). Add the fried raisins and almonds. Serve hot as you please.

Soya Chunk Pulao

Soya Chunk pulao is a one pot meal for any time of the day. It is quick to prepare and very tasty. The only accompaniment you need is a salad.

the recipe

Basmati Rice (long or short grain)  – 1 ½ cup (around 600 – 700 gms)

Cinnamon   - ½ inch piece

Cloves – 3

Green cardamom – 4

Black cardamom  (optional ) – 2

Oil – 2 tbsp

Water – 3 cup

Soya chunks – 200 gms

ingredients for the green paste

Green chilly – 2 or 3 (adjust to taste)

Coriander leaves – 1 ½ cup

Mint leaves – 1 cup

Garlic – 10 – 12 cloves

Ginger – 1 inch piece

Grind all the ingredients into a fine paste.

other ingredients

Oil – 2 tbsp

Onion – 2

Garam masala – 1 ½ tsp

Turmeric – ½ tsp

Chilly powder – ¾  tsp

Pepper powder – ½ tsp

Tomato – 2

Carrot, chopped- 1

Curd – 4 tbsp

Salt to taste

Raisins and cashewnuts, fried – as much as you need

Ghee (optional) – 2 tbsp

the method

Wash the rice 3 – 4 times. Drain the water and keep it aside for about 15 minutes. This is to slightly dry the rice.

In a heavy bottom pan, add 2 tbsp oil and the whole spices. When the spices stop sizzling, add the rice. Use a wooden spatula and fry till the rice turn translucent. Keep it aside.

Soak the soya chunks in adequate hot water (boiling hot) for 15 minutes. Squeeze the water from soya chunks and wash it in fresh water. Keep it aside.

Heat a pressure cooker and add 2 tbsp oil. Saute the chopped onion till light brown. Add the turmeric, powder, garam masala, pepper powder and chilly powder. Stir for few seconds and add the tomatoes and carrot. Stir till the tomato turns soft. Pour the green paste. Stir well and add the curd. Stir in the cooked soya chunks and stir well for about a minute or till the soya is fully coated with the masala. Simmer for minutes, stirring occasionally. Stir in the rice and mix well. Add 3 cups water. Add salt. Add the fried raisins and cashewnuts. Pour the ghee. Close the cooker and cook till the 1 whistle blows. Turn off heat. Open the cooker after 20 minutes or when the pressure is fully released. Soya Chunk Pulao is ready. Serve with onion and tomato raita.

Chilly Tomato (Chinese)

Just before posting this recipe, I googled to check whether there is any similar dish already. After the googling I just felt I should a clue to the title. Because there are many other chilly and tomato combinations that is not Chinese.

Chilli tomato is like a chilly gobi or a chilly chicken which is very suitable for a side dish. The inspiration to prepare this recipe is from the fast food joints in Kochi that serve chilly tomato with parotta….. We had this with chapathi.

the recipe

Tomato – 3

Capsicum – 1

Green chilly – ½ or 1 small

Onion – 1 big

Chilly powder – ½ tsp

Pepper powder – 1/8 tsp

Soya sauce – 1 ½ tbsp

Tomato sauce – 1 tsp

Salt to taste

Sugar – 2 pinch

Oil – 2 tbsp

Garlic – 4 cloves

Method

Cut the tomato into half. Scoop out the seed and flesh in the inside and keep it in a bowl..

Cut the tomato into cubes and place it in another bowl.

Cut the onion, capsicum and chilly into juliennes. Chop the garlic.

Heat oil in a pan and the garlic, followed by onion and green chillies. Saute for about a minute and add the capsicum and the scooped out tomatoes. Saute for a minute. Add salt and chilly powder. Add the cubed tomato. Turn to high heat and sauté till the tomatoes are just cooked. Pour the soya sauce and sauté briskly. Add sugar immediately. Stir for about 5 seconds and add the tomato sauce. Add the pepper powder. Turn off heat. Serve hot with fried rice, noodles or chapathi.

Methi Palak Paneer

While watching the Discovery Travel & Living channel, I got to know that Palak Paneer is a royal dish. I was wondering how some green leaves paste would be called so. The explaination however went on to about the combination of cottage cheese and cream in a mildly spiced palak puree. I then realized that it is indeed royal. To be specific Palak Paneer is a Mughalai cuisine. As usual, I wanted give a twist to it by adding some Kasuri Methi or dried fenugreek leaves and I found that the recipe already exists and therefore the Methi Palak Paneer.

the recipe

Palak / Spinach leaves – 1 bunch (30 – 40 leaves)

Cottage Cheese / Paneer – 200 gms

Kasuri Methi / Dried Fenugreek leaves – 1 1/4 tsp

Tomato – 1 or 2

Onion – 1 big

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Oil – 2 tbsp

Cream or milk – ¼ cup

Chilly powder – 1 tsp

Pepper powder – ¼ - ½ tsp

Garam Masala – 1 tsp

Green chilly – 1

Salt - to taste

the method

Blanch the palak leaves – Boil adequate salted water to immerse the leaves. Place the leaves in the water until it is wilted (about 2 minutes). Drain the water. Take out the leaves, cut in into 2 or 3 pieces and grind it to a fine paste.

Soak the kasuri methi for 2-3 minutes. Wash twice and keep it aside.

Cut the paneer into small cubes. Heat oil in a pan and lightly fry the paneer in low -medium heat. Drain the paneer and place it in the milk or water. This prevents the paneer from turning rubbery. To the remaining oil, add the onion and sauté till translucent. Add the green chilly, ginger and garlic paste. Saute  for a minute and add the chilly, garam masala and pepper powder. Add ¼ tsp pepper powder and if need be add the remaining ¼ tsp at the end, while checking for seasoning. Stir in the chopped tomatoes and sauté till it turns soft. Add salt. Pour the palak paste, kasuri methi and ¼ cup water and bring it to a boil. Stir in the fried paneer pieces. Turn to low heat and add the milk or cream. Check seasoning and simmer for 5 – 7 minutes. Tastes good with any kind of roti or naan and also with rice and dal.



Soya Cutlets ( baked or fried )

Until recently, I have been preparing only soya chunk curries. Once I tried to prepare recipes with soya mince, it seems to be very interesting. Therefore, the soya mince curry came up and then I tried to prepare cutlets using soya mince. On the first bite it is very difficult to distinguish whether this is a meat cutlet. However on the second bite you will definitely know that this is soya, because you can taste its flavor.

About Soya Mince, you can either prepare it at home or just use store bought ones. In the soya mince curry I had used a different method to prepare the mince and for this cutlet I followed a different method. The latter is a better process.

I prepared a baked cutlet to reduce the oil intake as well as to save time. You can just bake everything in one go.

the recipe

soya chunks – 20 -25 nos

potato – 2 medium or 3

the quantity of potatoes must be equal to or more than the soya mince bcoz soya has a very strong flavor

onion, finely chopped – 1

garlic, finely chopped – 2 cloves

ginger,  finely chopped – ¼ inch piece

garam masala – ½ tsp

coriander leaves, chopped – 2 – 3 table spoon

lime juice – 1 tsp

turmeric powder – 1/8 tsp

chilly powder – ½ tsp

pepper powder – ¼ tsp

salt to taste

oil – 1 tbsp

to coat the cutlets

milk – ¼ cup

pepper powder – a pinch

bread crumbs – from two slices

the method

Boil adequate water to immerse the soya chunks. Turn off heat. Add ½ tsp salt into the water and stir in the soya chunks. Cover and let it soak for 20 minutes. Drain off and squeeze water from soya chunks. Wash it with fresh water. Cut it into two. Place the chunks in a blender and blend for 2 seconds. It would have become strands. Keep it aside.

Boil, peel and mash the potatoes.

Heat oil in a pan and sauté the onions. When translucent add the chopped ginger & garlic (ginger garlic paste is also okay). Add turmeric, chilly, garam masala and pepper powder.  Stir in the soya mince and salt. Sauté until it is coated well with the spices (add few drops of water if need be). Add the lime juice and coriander leaves. Turn off heat. Let it cool.

Add the mashed potatoes to the sautéed mince. Knead it to a dough. Keep it aside for 10 minutes. Shape it into patties of desired shapes.

Take the milk in a slightly wide bowl and add the pepper powder.

Keep the bread crumbs in a flat plate.

Take each cutlet, immerse it in the milk mix and then put it in the bread crumbs and coat it well.

Preheat over at 200 C for 5 minutes. Bake the prepared cutlets at 200 C for ten minutes. Serve with tomato ketchup or as you please.

* this cutlet can be either baked or fried

Chembu Curry (Colocasia / Taro)

It is interesting to note how recipes evolve in our kitchen. This chembu / colocasia recipe evolved as a result of a dialogue in a Malayalam movie where the protagonist asks his caretaker to prepare a fish-like chembu curry with cocum / camboge in it. 

in case you do not have cocum, it can be substituted with tamarind pulp.

the recipe

Colocasia / chembu - 300 gms

Turmeric - 1/4 tsp + 1/2 tsp

Green chilly - 1 or 2

Salt to taste

Coconut Oil / veg oil - 1 1/2 tsp

Small onion - 5

Curry leaves - 2 sprig

Chilly powder - 1 1/2 - 2 tsp

Coconut milk (second extract - thin) - 1 cup

Coconut milk (first extract - thick) - 3 /4 cup

Cocum - 2 medium size pieces

Ginger - 1 1/2 inch piece

the method

Peel and cut the colocasia / taro into small cubes. Wash thoroughly. Cook it in second extract / thin coconut milk with 1/4 tsp turmeric, salt and 1 green chilly. Stir in between to check whether it sticks to the pan (add water if need be). Once done, turn off heat.

In another pan, heat oil and stir in chopped onion. When translucent add ginger. Stir for a minute and add curry leaves, 1/2 tsp turmeric and chilly powder. Add 1/4 cup water and cocum pieces / tamarind. Let it boil for 5 -7 minutes. Turn to low heat and add the cooked colocasia and stir well. Check seasoning and let it boil for 5 minutes in low heat. Add the thick coconut milk and stir. Turn off heat when the curry starts to boil. Serve with rice and some veggies.

Frijole Mole (Chickpea Spread) - Reposted for MLLA 31

the original post / recipe is here

reposted  for the event MLLA 31 hosted by Simona event started by Susan

Kashmiri Paneer

I saw this tomato based Kashmiri paneer recipe on TV a few months back. After two trials I made some improvisation in terms of ingredients to bring out my own version. The original recipe calls for the use of ghee. My first trial was with complete ghee and the second trial was with complete oil. Learnt that the use of ghee is essential for a nice texture to the gravy. For calorie reasons I used a combination of ghee and vegetable oil. Can be had with roti’s or rice.

the recipe

paneer – 200 gms
tomato – 4
curd – 3-4 tbsp
chilly powder – ¾ tsp
salt – to taste
black cardamom – 2 or green cardamom – 3
bay leaf – 2 small
ghee - 2 tbsp

ingredients not in the original recipe

Pepper powder – ½ tsp
Sugar – ½ - ¾ tsp
Oil – 2 tbsp
Onion – 1
Garlic – 3 cloves

the method

Cut the paneer into 4 cm long x 2-3 cm wide slabs.

Chop the tomatoes, onion and garlic and puree it with the curd.

Heat oil in a frying pan and add the ghee and vegetable oil. Deep fry the paneer pieces till light to golden brown (may be fried in batches). In the original recipe, the paneer was fried till it turned almost black. Drain the fried paneer pieces and place it in ¼ cup water or milk.

To the remaining ghee + oil add the bay leaf and cardamom and fry till the aroma comes out. Add the pureed tomato and curd mix. Add the chilly powder and salt and let the puree boil for five minutes. Add pepper powder and sugar. Check taste and add more sugar and pepper if needed. Half cup water may be added if the gravy is too thick. Add the fried paneer pieces and simmer for ten minutes.

Mint Chutney - lemon flavored

Mint Chutney needs no introduction though i prepared this chutney using lemon as the sour ingredient instead of the usual tamarind that goes into the chutney making process in South India. The addition of lemon makes it more fresh in taste.

the recipe

Mint leaves - 1/2 cup

Coconut, grated - 4 tbsp

Small onion - 6

Green chilly - 1

Ginger - 1 inch piece

Salt - to taste

Lemon juice - juice from 1 lemon

the method

Place the peeled and chopped ginger, small onion and green chilly in a blender. Blend it to a coarse paste. Add the coconut, mint leaves, salt and lemon juice to the onion mix. Add 2-3 tablespoons of water. Blend it to the desired consistency. Serve with rice, biryani or pulao or as you please.

grinding the coconut and mint for a long time can take away its taste. thats the reason the cutney is ground in two batches.

Baked Bittergourd

the recipe

Bittergourd - 1

Salt 

Sugar

Oil

for the filling

Oil - 1 tbsp

Onion - 1

Small onion - 10

Tomato - 1

Potato, grated - 1

Turmeric - 1/8 tsp

Chilly powder - 1/2 tsp

Pepper powder - 1/2 tsp

Cinnamon - 1/2 inch piece

cloves - 2

the method

Cut the bittergourd into two lengthwise. Poke it with a knife or fork. Apply a mixture of adequate oil, sugar and salt. Let it marinate for 15-30 minutes. 

Place it in a baking tray and bake it for 15 minutes at 180C on one side. Turn the bittergourd pieces and bake again for 15 minutes.

To prepare the filling, heat oil in a pan and stir in both the onion and small onion. Add the cinnamon and cloves and saute till onions are translucent. Add the turmeric, chilly and pepper powder. Saute for a minute and add the chopped tomatoes. When soft add the grated potato and salt. When the potatoes are half done, turn off heat.

Place the filling in the bittergourd. Drizzle some oil and bake again for 15 minutes at 180C. Cut it into 1 inch pieces and serve with rice.

Green Pea Green Kurma

Green Pea is a favourite at home: be it in curries, biryani or the roasted ones as a snack. I used dried peas for this kurma but wanted to give a green colour by adding some green bell peppers. The addition of coconut however has given a lighter colour to the kurma. Tastes good with chapati or hoppers.

Usually dried green peas turn mushy when pressure cooked. This time I adjusted the soaking time (6 hours)

and reduced the pressure cooking time to just half the usual one (three whistle) and boiled the peas with salt. The peas were cooked but still hard. The rest of the cooking was done along with the masala and then it turned to have a soft texture while not losing its shape.

the recipe

Boiled green peas - 1 1/2 cup

ingredients to be ground to a paste

Onion - 1

Green Bell Pepper - 1 medium sized

Green chilly - 1 or 2

Garlic - 6 cloves

Ginger - 1/4 tsp

Cloves - 3 or 4  small

Cinnamon - 1/2 inch piece

ingredients for the coconut mixture

Coconut, grated - 5 tbsp

Fennel seeds - 1/2 - 3/4 tsp (soak for 5 minutes)

Cumin - two pinch
Poppy seeds - 1/2 tsp (soak for 10 tminutes)

other ingredients 

Salt to taste

Oil - 1 tsp + 1 tbsp

Pepper powder - 1/4 tsp

the method

Heat 1 tsp oil in a pan and saute the ingredients to be ground to a paste for one minute. Grind it to a paste.

Heat 1 tbsp oil in a pan and add the cooked peas without water. Saute for two minutes. Add the onion mixture and cook for another two minutes. Pour the water from the cooked peas. Grind the coconut with fennel, cumin and poppy seeds to a smooth paste. Add it to the peas. Add pepper powder. Cook till the kurma gains preferred consistency.

Inji Puli (kinda Ginger Relish)

Inji puli or puli inji has a prominent or rather a permanent space in the onasadya alongwith the pickles. I have had this in massive amount when I was a kid, when my mother’s friend used to make it for Onam and send a pack of it for further season’s relish.

The making of Inji puli has however remained a quest with me since I did not have the confidence that I can come out with the same taste. Once I bought a readymade version which didn’t taste as good as the aunt made one.

Last Onam, I just set out on a trial of Inji Puli beginning with a recipe search on the web and I was astonished to find about 10 – 12 variants. So I had to pick the ingredients to bring out the same old taste and the result was almost the same but not exactly the same…. : - ) …….

…ingredients that went into the making…

Ginger, cubed into tiny pieces – 5 tbsp

Tamarind  – 2 tbsp (mix with water and make a pulp)

Jaggery, grated – 2-3 tbsp (adjust according to preferred sweetness, you can keep adding and tasting)

Oil – 2 – 3 tbsp ( I used veg oil)

Mustard seeds – ¼ tsp

Green chillies – 2

Curry leaves – 5 leaves

Chilly powder – ½ tsp

Turmeric powder – 1 or 2 pinch

Salt – to taste

Rice flour – ¼ - ½ tsp

Yields 1 cup inji puli (as seen in the picture)

the method

Heat oil in a pan and add the mustard seeds. Add the ginger and let it fry. When three fourths done, add green chillies and curry leaves. Sauté for few seconds and add chilly and turmeric powder. Add the tamarind pulp and let it boil. Stir in the grated jaggery and salt and mix well. Let it boil. Mix the rice flour in 2-3 tbsp water to make a rice solution. Pour it into the ginger mixture. Boil it again until the mixture turns to a lightly semi- liquid/solid state. Taste it. Adjust taste and turn off heat. The inji puli will further solidify due to the addition of rice flour which also balances the sharp flavour of tamarind. Use it as a pickle with rice or serve as you please.