MUSHROOM AND MIXED LEGUMES CURRY

 

Ingredients

10 button mushrooms chopped into big chunks

1 can mixed legumes , drained and rinsed (rajma, black eye peas, chole)

1 big onion finely sliced

1 tomato finely chopped 

1 tsp ginger garlic paste

1 tbsp coriander powder

1 tsp chilli powder

1 tsp goda masala 

1 tbsp olive oil

Salt to taste

Method

Heat a kadai , add olive oil.

Add ginger garlic paste and sliced onions, sauté till raw smell of ginger garlic goes off.

Add mushroom pieces and mix well .

After 2 minutes add all the spices , salt and mix well .

Add the drained legumes and a glass of water and boil it on low flame. 

After 10 minutes add chopped tomatoes and cook until all the spices are blended with legumes .

Enjoy this curry with chapati. 

TOMATO RASAM

Ingredients

1/2 cup tomato purée

4 cloves garlic

3-5 curry leaves

1/2 shallot finely chopped

1 tbsp coconut oil

1tsp mustard seeds

1-2tsp Shakti rasam powder

Salt to taste

Method

Take a bowl , add tomato purée along with 2 cups water and mix well. 

Take a kadai and add the above tomato purée mixture , rasam powder, salt and boil it for 15-20 minutes. 

Take a small frying pan , add oil .

Once it is hot add mustard seeds, curry leaves, chopped garlic and shallots.  

Fry for a minute and pour this onto the boiled tomato mixture. 

Cover it with a lid and enjoy this rasam with rice. 

ALU KORMA

 

Ingredients

3 large Potato  chopped into bite size pieces
1 Onion finely chopped
1 Tomato finely chopped
7-10 nos Cashew nuts
1 tsp Garam masala
1 tsp turmeric  powder
1 tsp Ginger garlic paste
1 tsp Chili powder
3-5 nos Curry leaves
Salt to taste
2 tbsp Oil
Coriander leaves for garnish

Method

Soak cashew nuts in hot water for 1 hr.
Make a smooth paste  and keep aside.
Cut potatoes into bite size pieces and boil till 1/2 done
Now deep fry these oil till nice brown color appears on the top.
Take a kadai  and add oil.
Add chopped onions, ginger garlic paste and curry leaves.
Cook till onions  turn into light brown color.
Now add chopped tomato, chili powder, garam masala,turmeric powder and salt to taste.
Mix well, turn the flame to medium  and cover to cook further.
Now add the cashew  paste and 1 glass water.
Cover and cook for 5 minutes.
Now add the fried potato and cook further for another 5 minutes.
Garnish with chopped cilantro and serve hot with roti or pulao.

SHEZWAN NOODLES

 

 

 

Ingredients

1 packet plain noodles

2 tsp soya sauce

1/2 cup cabbage finely chopped or julienned

1 small carrot julienned

3 tbsp garlic finely chopped

10 dry red chilli

4 tbsp oil

spring onion to garnish

salt and water as needed

 

Method

Boil enough water and cook the noodles as per the package instructions. It hardly takes 4-5 minutes after you add the noodles to the boiling water. Drain and wash immediately to prevent sticking.

 

Soak red chillies in hot water for 30 minutes or boil water and add the chillies, cook for 5 minutes. Cool down and grind to a paste. Make sure to grind properly.

Finely chop all the required garlic, vegetables and keep all the other ingredients ready.
Heat a kadai with enough oil, add a red chilli followed by the chopped garlic. Fry just for a minute,taking care, not to change its colour.Do not over fry. Add the chilli paste.
Give it a fry for minute over medium flame until the oil separates. Add chopped carrot first, fry for 30 seconds in high flame, then lastly cabbage.
Stir fry for a minute over high flame.
Add  salt, chilli sauce, soya sauce, pepper powder. Stir quickly and add the cooked noodles.
Mix or toss well so that everything gets mixed up evenly. Adjust salt and add oil if needed. Transfer to the serving bowl.

Notes -
If noodles get stuck to each other before you add along with veggies, just sprinkle some water to loosen it.
You can add spring onion in this recipe, finely chopped – white part after garlic, green part finally for garnish.
You can grind the chilli paste ahead and store in refrigerator and use it as needed (just for the sake you cannot grind too little chilli to make smooth paste).
Do not over fry garlic as it will not lend the flavor we need for this recipe.

Adding lots of garlic is must for this recipe. Otherwise no flavor. 

Sesame oil and olive oil works Serve hot as such or any manchurian side dish .

BHINDI MASALA (OKRA MASALA)



   Ingredients

    1 kg bhindi/okra

    1 medium size onion, chopped

    2 medium size tomatoes, chopped

    1 tsp ginger garlic paste

    2 tsp coriander powder

    1 red chili powder

    1 tsp garam masala powder 

    1tsp cumin seed
     salt as required 

     2 tbsp oil for frying bhindi

 

      Method

Rinse the bhindi well in water.

Dry them on a large plate on their own or wipe with a kitchen towel.

remove the base and stalk while chopping the bhindi.chop into 1 or 2 inch pieces.

Heat 2 tbsp oil in a kadaI or pan, add the bhindi and saute till they are completely cooked.

Taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked.

Keep the sauteed bhindi aside.

Add 1 tbsp oil to the same pan.

Add  cumin seeds, chopped onions and fry till they become translucent.

Add the ginger-garlic paste and saute for  a minute or till the raw aroma of the ginger-garlic disappears.

Add the chopped tomatoes and saute till the tomatoes are soft and mushy.

Now add chilli powder , coriander powder , stir well and saute for a minute.

Add the sauted bhindi, salt and mix so that the onion-tomato masala coats the bhindi well.

Add garam masala powder , cook for 2-3 minutes, stir in between.

Serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.

AVIAL

Avial is one of my favourite kerala onam sadhya recipe and usually prepared with seasonal vegetables. Its an integral part of kerala cuisine prepared as a side for everyday meals or on special occasions and festivals like onam and vishu. 

 

 

 

 

Ingredients

 

1Carrot

1 Drumstick

5-6 Colocasia/Chemb

1/4 kg ElephantYam/Chena

10 nos French Beans

1/4 cup resh Coconut   grated
1 sprig Curry Leaves
5-7 Green Chili slit into half
1 tsp Cumin seeds
1 tsp Turmeric powder
1/ cup  Tamarind Water
Salt to taste
1 tsp Coconut Oil 

 

Method

Grind coconut , cumin ,  turmeric and salt and coarsely and keep aside.
Cut all the vegetables into 2 inch strips .

Cook vegetables and chillies with turmeric and salt .
When vegetables are cooked add the coconut mixture, tamarind water  and curry leaves.
Mix everything well together and simmer for 5 minutes.
Finish with coconut oil and serve.