BRINJAL- POTATO CURRY

Hey There. How you doing? Recently when I saw nice long, maroonish, organic lady finger in my grocery store I immediately jumped to pick up a pack. Since it was packed with a cling wrap but I managed to check if they are soft and good. And they seemed fine. I could not resist the temptation to pick 2 packets.

After 2 days I fished out the packets from the fridge and after washing when I started chopping – snap. The beauties had turned hard as a stick. I know after cooking they will turn all chewy and fibrous. Never mind. I tried another one. And another. And so on. So except 2 lady fingers – rest all, both packets were now wasted.

Imagine my frustration, disappointment and mood after this happened. I had to change my plan and my mood to prepare myself to cook something else for dinner. But the gloomy and dark mood remained. That is how powerful affect food has on me. L I can rejoice on seeing fresh produce. I get upset on seeing “good outside bad inside” produce.

Anyways, today’s recipe was a result of the failed lady finger. When I dug back into my fridge and saw brinjals decided to make this dish.

20170801_205027 - CopyINGREDIENTS:

Small Brinjals – 5-6

Potatoes – 2 small

Onions – 2 chopped

Tomatoes – 2 chopped

Coriander Seeds – 1 tblspn

Khus Khus – 1 tblspn

Garlic cloves -2 small

Ginger – ½ inch piece

Grated coconut – 3 tblspn

Red Chilli Powder- ½ tblspn

Cumin – 1 tblspn

Mustard – 1 tbslpn

Milk – ½ cup

Turmeric Powder – ¼ tblspn

Curry Leaves – 1 stem

Oil – 2 tblspn

INSTRUCTIONS:

  1. Cut the brinjals lengthwise. Cube the potatoes
  2. In a pan dry roast coriander seeds, khus khus, grated coconut, red chilli powder and cumin for 2 minutes. Do not brown them.
  3. Take it in a blender along with onion, tomato, garlic and ginger and blend them to make a smooth paste.
  4. In the pan, add oil.
  5. Once the oil is hot, splutter mustard.
  6. Add curry leaves.
  7. Add the blended masala in and mix well. Keep mixing till the oil starts leaving the sides of the pan.
  8. Add brinjal and potatoes and saute well.
  9. Add turmeric powder and mix well.
  10. Add salt and mix well.
  11. Add water and bring it to a boil. Close and let the potatoes and brinjals cook.
  12. Once the brinjals and potatoes are cooked add milk and keep mixing. Adjust the salt. Keep stirring for 2 minutes on medium flame.

Serve with phulkas or rice.20170801_205020 - Copy

 

 

QUICK CHOLE/ CHICKPEA CURRY

1Hey there. So yesterday I celebrated my birthday. Not that it was a grand affair. But I had pre-birthday celebration when my colleagues came home for a baking class. And we baked my birthday cake. Will soon share a recipe of the same.

For today’s post is this quick version of chole masala. I need variety in my food. And dosa is a regular in any south indian home. I like to pair it up with various different options. One such wonderful combination is chole masala.

3INGREDIENTS:

Kabuli Chana – 1 cup soaked overnight

Onion – 1 big

Tomato – 2 medium

Coriander Powder – 2 tsp

Chilly Powder – 1 tsp

Chole Masala – 1 tsp

Turmeric Powder – 1/4 tsp

Dry mango powder – 1/4 tsp

Chopped Coriander Leaves – 1 tblspn

Oil – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Pressure cook chana for 1 whistle and then lower the flame for 15 minutes. ( the cooking time also depends on the quality of the chana)
  2. In a blender blend together onion and tomato.
  3. Heat oil in a kadai.
  4. Add the onion-tomato paste and saute till it starts leaving oil from the sides of the kadai.
  5. Add coriander, chilly, chana masala, dry mango powder and turmeric powder and mix well.
  6. Add the cooked chana masala and mix well.
  7. Let it boil for 5 minutes. Add water if required.
  8. Garnish with chopped coriander leaves.

Enjoy with dosa or rotis. 2

 

 

VARUTHARACHA MUTTON CURRY/ ROASTED COCONUT MUTTON CURRY

Hello There. So I am back after a short intended break. Well, I have been visiting Bangalore with few friends from my office. All we did was shop and eat, eat and shop. Well we thought we would enjoy shopping but as it turned out we were tired very early on. I was not aware of the best places to go prop shopping for my photography but still I managed to do some. Ban

Bangalore weather unlike Kerala weather is only hot and not humid. So, in Bangalore you may not sweat despite the heat. I needed this much awaited break and it was totally worth it.

Today’s recipe I was planning to post on Easter. But since I was travelling couldn’t post it. When you have guests at home or you are lavishly cooking then try this recipe and it is definitely gonna be a hit.

img_2386INGREDIENTS:

Mutton – 1/2 kg

Grated coconut – 1/2 cup

Coriander Seeds – 1 tblspn

Fennel Seeds – 1 tsp

Dry Red Chilly – 2-3

Shallots – 3-4 chopped

Cloves – 3-5

Cinnamon – 1/2 inch piece

Pepper cloves – 1 tblspn

Curry Leaves – 1-2 stem

Turmeric powder – 1/4 tsp

Coriander leaves – 2-3 tblspn

Asafoetida powder – 1/4 tsp

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. In a pressure cooker, take cleaned mutton pieces with 1-2 cups of water, salt and turmeric powder and pressure cook for 4-5 whistles.  ( Or after first whistle, lower the flame and cook for 15-20 minutes).
  2. In a pan, roast grated coconut.
  3. Once it is lightly brown add pepper, fennel,  cinnamon, shallots, curry leaves, cloves, red chilly and coriander seeds and saute till nicely roasted and equally brown.
  4. Let it cool down.
  5. Blend it in a mixer and blend to get smooth paste.
  6. Once the pressure is settled open the pressure cooker.
  7. Pour the coconut paste into the pressure cooker and mix well.
  8. Add water and salt to adjust the consistency. Boil it once again. Add chilly powder if required. Switch off the flame once your desired level of thickness is achieved.
  9. Heat oil in a pan.
  10. Splutter mustard seeds.
  11. Add curry leaves.
  12. Add asafoetida powder and mix well.
  13. Transfer this onto the pressure cooker and mix well.
  14. Garnish with coriander leaves.

Enjoy with rice or rotis. Goes well with both. img_2385

 

 

 

 

VANPAYAR/ MUTHIRA RASAM

4Today’s recipe is special one. Because I learnt it recently from my parents. I do not recall it being made during my childhood. But recent visits to my hometown I got to taste this flavorsome rasam that I was bowled over. It tastes best with white rice. You can make bulk and then reuse it over the week. It makes use of legumes such as ‘vanpayar’ or ‘brown peas’ and can be also made with ‘muthira’ or ‘horse gram’. I was planning to share this recipe from a long time and when my good blogger friend Rafeeda announced this contest featuring legumes then this recipe was on top of my mind.

logo

Hence this post is for the ‘My Legume Love Affair (MLLA) #103 contest.

“Linking this post to MLLA #103, conceptualized by Susan and hosted by Lisa.”

Legumes are significant sources of protein, dietary fibre, carbohydrates and minerals. They not only provide a variety in your food style but also gives you essential energy required for your day to day activities.

1INGREDIENTS:

Vanpayar/ Muthira – 1 cup soaked

Coconut grated – 1/4 cup

Dry red chilly – 2

Coriander seeds – 1 tblspn

Black Pepper – 1 tblspn

Shallots/ Small onion – 5-6

Fenugreek Powder – 1/4 tsp

Asafoetida Powder – a pinch

Tamarind – 1 gooseberry sized or 2 tblspn tamarind paste

Mustard – 1/4 tsp

Curry Leaves – 1 stem

Coriander leaves – 2 tblspn chopped

Oil – 2 tblspn

Salt to taste

2INSTRUCTIONS:

  1. In a pressure cooker take soaked vanpayar with 1.5 cups water and salt. Pressure cook for 1 whistle and then let it cook on low flame for 15 minutes.
  2. Take grated coconuts in a pan and satue it on low heat.
  3. Once coconut starts browning add coriander, red chilly and black pepper.
  4. Saute until the coconut is browned and spices have popped.
  5. Remove to a plate.
  6. Soak tamarind in water or use tamarind paste.
  7. In a blender take 2 tblspn of the cooked vanpayar along with some shallots (keep few shallots for tadka/tempering) and blend.
  8. Add the roasted coconut and spices and blend it together to make a smooth paste. Add water if required.
  9. Add tamarind paste and blend again.
  10. In a pan, heat some oil.
  11. Splutter mustard.
  12. Add chopped shallots. Saute till brown.
  13. Add fenugreek powder and asafoetida powder and curry leaves and mix well.
  14. Add the contents of the blender and mix well.
  15. Add 1.5 cups water in the blender and pour it back in the pan.
  16. Bring the contents to a boil.
  17. Adjust the salt.
  18. After 5 minutes switch off the flame and garnish the rasam with chopped coriander.

Enjoy this with rice. Don’t throw away the remaining vanpayar. Have it as a salad or stir fry it or use it in fried rice next time. 5

 

 

PRAWNS IN ROASTED COCONUT GRAVY/CHEMEEN THEEYAL

6My husband got these beautiful tiger prawns and asked to prepare theeyal. Theeyal is an elaborate preparation with roasted coconuts with spices. It has beautiful flavors and coupled with prawns it tastes awesome.

The preparation itself is a joy to all your senses. You get beautiful aroma while roasting the coconut, visually appealing theeyal and it tickles your taste buds. Theeyal has roasted coconutty flavor that marries the spices and the tartness of the tamarind. Without chatting much I will go straight to the recipe.

5INGREDIENTS:

Tiger Prawns – 500 gms

Grated coconut – 1 cup

Coriander seeds –  2 tblspn

Red Chilly – 4-5

Shallots –10 – 12

Garlic cloves (split lengthwise) – 8-10

Fenugreek seeds – 1 tsp

Cumin – 1.5 tsp

Turmeric powder – a pinch (optional)

Mustard Seeds – 1 tsp

Curry Leaves – 1- 2 stem

Tamarind – lemon sized

Salt – as per taste

1INSTRUCTIONS:

  1. Start by taking grated coconuts in a blender and blending it so it becomes fine. This will help the coconut to brown evenly and faster.
  2. In a manchatty or a kadai take coconuts and start roasting on medium flame. Stir every 10 seconds to avoid burning.2
  3. Once the coconuts have achieved light brown colour add coriander seeds, red chilly, some curry leaves, 2-3 shallots, cumin, fenugreek and turmeric powder and roast.3
  4. Once the coconut mixture is nicely roasted and achieved a deep brown colour take it off heat to cool.
  5. Once cooled blend the mixture in blender. First blend it to powder everything. Then add the tamarind pulp and little water and blend. Blend till it becomes a cohesive smooth paste.
  6. In the same manchatty or kadai heat some coconut oil.
  7. Once hot, splutter some mustard seeds.
  8. Add the shallots and garlic and sauté till everything turns translucent. Add curry leaves and sauté for another minute.4
  9. Add the coconut paste in and give a good mix. Add 1 cup water and bring to a boil.
  10. Add salt as per taste and let it boil until the oil starts appearing on top. This will take 5-10 minutes.
  11. Now add cleaned prawns and let it cook for 3-5 minutes before switching off the flame.

TIPS:

  1. Make sure that your prawns is cleaned properly and de-veined.
  2. Prawns don’t need much time to cook. Over cooking may result in rubbery and chewy prawns.
  3. If you have coconuts that have completely dried out that cannot be used for other curries or thorans then it is best reserved for theeyals.

Wonderful accompaniment for hot rice.

This recipe is featured in Archana’s Kitchen

Prawns Theeyal