KALE THORAN

Kale greens are highly nutritious vegetable relating to the wild cabbage family. Fresh kale leaves when sauteed and seasoned in our Indian style taste similar to that of Murungai keerai (Drumstick leaves).

Ingredients

3 cups cleaned Kale leaves

1 small onion finely chopped

2 cloves Garlic 

2 nos Dry Red Chillies 

1 tsp Mustard Seeds 

1 tsp Raw Rice 

1/4 cup Grated Coconut

1 tsp Cumin Seeds

1/2 tsp Turmeric powder

1-2 tsp chilli powder

Salt to taste

1 tbsp Coconut Oil

Method

Wash the Kale leaves well under running water and remove all the impurities from the leaf. Spread it on a paper, let it dry thoroughly at least half hour before you use.
Add the cleaned and dried kale leaves and mix everything and reduce the fire to medium-low, keep covered for a minute to wilt the kale leaves .( Don't cover for long, since the steam will accumulate, which in turn end up in lumps).
Add salt and then sprinkle little water into it and cover it with a lid and cook for couple of minutes on low flame.
Spread out the kale leaves to the side of the pan and make a well in the middle, add the coconut mixture and combine everything together.
Uncover the pan and cook on low flame for 5 minutes, stirring occasionally till all the water evaporates, adjust the salt.
Stir fry carefully for another couple minutes so that all water evaporates and the kale leaves are not soggy.
Switch off the flame, and keep it at least 5 minutes before serving, so that the thoran absorbs all flavors.
Grind coconut, chilli powder, turmeric powder, garlic and cumin without water into a coarse paste.
Heat the oil in pan and splutter mustard seeds, followed by dry chilli, rice, add chopped onions,chopped garlic,  and saute for a few minutes.

Serve with rice & Enjoy!

Notes 

For large leaves, cut away the centre stalk. You can cut away just the base for smaller, more tender leaves. Trim any bruised leaves.
Wash thoroughly in cold water several times, and drain well on paper towels or spin in a salad spinner. This washing step is key because kale can be gritty if not washed well.
Tear into pieces or roughly chop them.

The kale  leaves will reduce to a smaller quantity when cooked.

ALU METHI

This winning combination of potatoes and fresh methi leaves is very common in every north Indian homes.

Methi leaves are a wonderful green leafy vegetable full of vitamins and good dietary fibre. They are little bitter in taste but Indians love the taste. The dry methi leaves are usually known as kasuri methi. Dry leaves are added to curries, dal to enhance the flavour. 

Ingredients

3 medium potatoes
4 cups fresh fenugreek (methi) leaves1 big onion finely chopped1 tsp cumin seeds 2 tsp chopped garlic 
2 whole dry red chillies and broken into pieces
2 tsp coriander powder
1/2 tsp turmeric powder 
1/4 tsp asafoetida 
4 tbsp oil
salt as per taste

1-2 green chilli finely chopped

Method

Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for about half an hour.

Squeeze out all the water and keep aside.( I don't squeeze the water as all the nutrients of methi goes off with it)
Par boil the potatoes, peel the skin and cut them into cubes.
Heat the oil in a pan and add the dry chilli, cumin seeds.

When they crackle, add chopped onions , saute it .Then add the garlic and green chill and saute it. 

Add asafoetida,  coriander powder, turmeric powder . Fry and add fenugreek leaves.

Mix well with all the spices .

Add the potatoes and stir-fry for about 5 minutes.

Add a little bit of water.

Cook covered for 10 minutes on a low flame.

Serve hot with rotis or jeera rice.

Tips

If fresh methi is not available kasuri methi could be used to make this dish. 
The amount of potatoes or methi could be adjusted according to taste.

PAV BHAJI

This is a spicy blend of vegetables in tomato gravy served with pav that is cooked with butter. When I am lazy to cook an entire meal for my family, pav bhaji in one of the first few dishes which comes to my  mind. It is easy to cook and also filling. 

Ingredients

For the pav

8 pavs
4 tbsp butter
1 tsp Pav bhaji masala (optional)

For the bhaji

3 large potatoes
1 cup cauliflower florets
1/2 cup peas
1 cup carrots chopped
1 cup onion finely chopped

1 tsp ginger garlic paste
1 green capsicum chopped roughly
1 cup tomato puree or 2-3 ripe tomatoes chopped finely
1 tsp chilli powder
1 1/2 tbsp Everest Pav bhaji masala

Salt as per taste
4 tbsp butter

For serving

1 onion finely chopped

1/2slice tomato finely chopped
4 lemon wedges
1 tbsp coriander leaves chopped

Method

For the bhaji

Take a pressure cooker and add the cauliflower, peas , potatoes , capsicum and carrots along with 1 cup water. 

Pressure cook  the vegetables until 3-4 whistles. Mash thoroughly using a potato masher .

Heat the butter in a large pan, add the onion and saute for 2 minutes. Then, add ginger garlic paste and saute till the onion softens.

Add the tomato paste or chopped tomatoes and simmer till the oil separates.( I usually use tomato paste )

Add the chilli powder, pav bhaji masala and salt and cook for 2 to 3 minutes.

Add the mashed vegetables and mix well . Add 1 cup water and cook on slow flame for 20 mins. 

Add chopped coriander leaves. 

For the pav

Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.

Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

How to proceed

Serve the hot bhaji on 4 individual plates and top with the onion , tomato and coriander leaves. 

Serve with the hot pav and lemon wedges.

MORU KACHIYATHU

Today, I would like to share an easy recipe that's so simple yet does not compromise on the taste at all. A quick curry to go with rice on a busy afternoon. 

Ingredients

1/2 litre buttermilk

2 small onions finely chopped

2 green chilli slit

2 tsp ginger finely chopped

5-8 curry leaves

Pinch fenugreek powder

1 tsp turmeric powder

1tsp mustard seeds

1 tbsp coconut oil

Salt as per taste

Method

Heat a pan, add oil when it is medium hot, add mustards seeds, curry leaves, fenugreek powder, let it crackle.

Now add chopped ginger, small onion, chillies and turmeric powder.

Fry for 2 minutes.

Lower the heat. 

Now add the buttermilk into it, and stir continuously for 5-7 minutes.

Don't let it boil. 

Remove the pan from the gas and stir for 2 more minutes. 

Once this buttermilk mixture is cooled down thoroughly then add salt as per taste.

Enjoy this curry with rice .

Notes

Use sour curd to get the right taste.

The buttermilk should be at room temperature or it will curdle.

To avoid curdling keep stirring continuously in one direction.

Carrot Soup or Carrot Shorba

Ingredients

4 carrots cut into cubes
1 potato cut into cubes
2tsp butter
6 peppercorns crushed
2tsp coriander leaves finely chopped
Salt as per taste

Method

Heat 1 tsp butter in a pressure cooker , add carrots  and potato and cook for a minute.
Add 3 cups water and pressure cook until one whistle.
Cool, blend and strain. Set aside
Heat 1 tsp butter in a  pan, add cilantro leaves and saute for 10 seconds.
Add strained vegetable mixture , salt, pepper, and bring it to a boil .
Simmer for 2 minutes and serve hot.
This soup can be garnished with cream .

CELEBRATING BLOG'S 1st BIRTHDAY

It's been a year I have started this blog. I had initially thought of sharing my recipes , so just started writing it in a simple way as I am busy .
This is my second year , so have thought of updating my blog with pictures of the dish I make.
Thank you .

TOMATO FLAVOURED MIXED VEGETABLES

Ingredients

1/2 kg broccoli cut into florets
10  pieces button mushrooms cut into half
3/4 cup red bell pepper sliced
3/4 cup yellow pepper sliced
2 onions sliced
3 cloves garlic sliced
3-4 green chilli slit vertically
2 tbsp olive oil
1/2 tsp chaat masala
salt as per taste

For tomato masala

2 tomatoes
2 tsp oil
1/4 tsp chili powder
1 tsp coriander powder
1 tbsp tomato sauce
1/4 tsp garam masala
salt to taste

Method

For tomato masala
Heat 1 tsp oil in a non stick pan , add chilli powder, coriander powder, pureed tomatoes , tomato sauce, garam masala and salt .
Cook on medium heat until mixture thickens. Set aside.

Heat 1 tbsp olive oil in a non-stick pan, add onions and cook.
Add garlic, green chilli , saute.
Add all the vegetables and cook on high heat until they are cooked.
Add tomato masala , chaat masala, salt and cook on high heat.
Serve it hot.