BAIGUN BHAJA/ AUBERGINE DISCS

Hey There. I always wonder where did the vegetables get their names. I mean think of it na – Baigan or as they say in bengali – Baigun which means without any ‘gun’ or qualities. Then there is ‘Lady finger’. I mean why lady finger and why not gent finger? Then there is a range of ‘gourds’. Bitter gourd aka pavakya or karela, snake gourd aka padavalanga, ridge gourd aka turai, bottle gourd aka louki. Why “drumstick” when it is actually slender and thin and not at all drum like?

Anyways moving on to today’s recipe is this baigun bhaja. Well Brinjal needs special attention. If not used with proper spices or prepared well then this veggie is not tasty. It is said to have originated from Bengal. Brinjal is also known as ‘aubergine’ or ‘eggplant’. Phew what a name – “ahh – berrrr- gene” and “egg” + “plant”. So ideally we are eating the plant or the egg ? Did I confuse you? ūüôā

There are many recipes for this simple dish. You can make your own combinations and try different flavors.

IMG_2375INGREDIENTS:

Big purple brinjals – 1

Red Chilly powder – 1 tsp

Coriander Powder – 1 tsp

Lemon Juice – 1/2 tsp

Amchur powder/ Dry Mango powder – 1/4 tsp

Turmeric Powder – 1/4 tsp

Besan / Gram Flour – 1 tblspn

Salt to taste

Oil for shallow frying

INSTRUCTIONS:

  1. Cut the brinjal in round pieces of 1 inch thickness.
  2. Soak them in water for 10 minutes.
  3. Remove them and wipe it dry.
  4. In a plate mix well chilly, coriander, amchur, turmeric, besan, salt and lemon juice to make a smooth paste. Add little water if required.
  5. Coat the brinjal pieces with this paste and keep it aside for 10 minutes.
  6. Heat a tawa with little oil for shallow frying.
  7. Once oil is hot place the pieces of brinjal and fry them on both sides till top is crispy and insides are cooked.
  8. Remove and place on tissue paper.

Enjoy it hot as snacks or as a side for rice or roti.

IMG_2375

 

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MOOLI KI SABJI/ RADISH SIDE DISH

Hello There. Hope you all are in pink of your health. Hoping that you are eating healthy with a little sneak sometimes here and there. ūüôā

Confession time. I do not eat salads. Raw onions, raw radish, pepper are not my thing. The onions sprinkled on top of pav bhaji – well I am the person who will remove them. The salad served with tangdi kebab – well I ask others to finish it off. Yep. That’s me. Maximum I can try to eat the cucumber and carrot. That’s it.

So when you say Radish only 2 things pops on my mind – salad or paratha. Salad I hate and paratha I love. But I was in no mood to prepare those. So what else can be done with radish. I tried to prepare a simple side dish. And it was news to me when it didn’t taste like radishy at all. It was perfect for rotis.

2So here we go,

INGREDIENTS:

Radish – 2 small

Tomato – 1 medium

Cumin – 1 tsp

Chilly Powder – 1 tsp

Mustard – 1/2 tsp

Turmeric powder – 1/4 tsp

Coriander Powder – 1/2 tsp

Garam Masala – a pinch

Curry leaves – 1 to 2 stem

Oil – 1 tblspn

Sugar – a pinch (optional)

Lemon Juice Р1/4 tsp

Salt to taste

INSTRUCTIONS:

  1. Wash and grate the radish. ( You can keep the skin on but I removed it).
  2. In a kadai, heat oil.
  3. Splutter mustard and cumin seeds.
  4. Add curry leaves.
  5. Add the grated radish and saute on high flame. Radish will start leaving lots of water.
  6. After the water content has reduced add turmeric, chilly, coriander powder and mix well.
  7. Add chopped tomato and mix well.
  8. Add salt and close and cook on low flame.
  9. Keep stirring in the between till the tomatoes have softened.
  10. Add sugar and garam masala and mix well.
  11. Take it off the flame.
  12. Add lemon juice and mix well.

Serve hot with rotis.

Enjoy your day. Till we meet next time keep smiling. 1

KUNDROO/TINDORA FRY/ KOVAKKA FRY

1Simple is beautiful. Do you realize how we as a generation is moving back to where we came from. Take fashion for instance. Saree is the ‘in’ thing now. Accessories like ‘jumka’ is the ‘in’ thing now. Flat sandals are the ‘in’ thing now. Take food industry. People are customizing the authentic/ original recipes and giving it a twist without loosing the main essence. People are going back to simple living. People are buying cars but to avoid traffic people avail metros or buses or car pool. People are not interested in big houses instead want a cozy and warm home. I think this is a good change. Materialistic happiness does not last long, don’t you think?

Today’s recipe is also a very simple recipe. It is made from a very simple ingredient. In north we call it as ‘Kundroo’. It is also known as ‘Tindoora’ or ‘Coccinia’. We used to have this plant in almost every home that is interested in kitchen gardening. It does not have much maintenance. It has medicinal value and is rich in beta-carotene.

This recipe is usually a part of a lunch meal.

INGREDIENTS:

Tindora – 1 cup

Pepper Powder – 1 tsp

Oil – 1 tsp

Salt to taste

INSTRUCTIONS:

  1. Wash and wipe the tindora dry.
  2. Slit it lengthwise.
  3. In a non-stick pan, heat oil.
  4. Once hot, add the tindora.
  5. Saute on high heat for a minute.
  6. Add 2 tblspn water, close and cook on low flame.
  7. Once it is cooked add pepper powder and salt and mix well.
  8. Continue sauteing for 2 more minutes.

Serve with rice. 2

CHICKEN SAUSAGE STIR FRY

Hi There. Hope you all are doing good. Well I am back after a short vacation and guess what you are out of your grocery or need something that does not involve much cutting, chopping, grating and blending. But today I have something else for you readers. My take on ‘fear’.

3I think many of us don’t wish to take chances due to fear. Fear that we may not succeed. Fear that we may be wrong. Fear that we will be laughed at. Fear that we won’t get back up. Well I have news for you. Everyone feels the fear and nervousness. I had a friend in school who used to be very active in giving speeches, extempore, debates, etc. I always stared at her face whenever she was about to go on the stage. I could feel her nervousness but when she starts talking on stage its like magic. Like she’s been doing it since she was born. That’s how I realized that only by facing our fears can we overcome them. By that I don’t mean to jump at every situation and make an attempt at bravery. Judge the situation well and go by your instinct.

Anyways, today’s recipe is made from chicken sausages. I didn’t start using sausages until recently. I found them very handy when you have just reached from out of town and falling short of grocery. This frozen food is very convenient although better not to use it often since it has got loads of salt, nitrates and fat content. I have used it maybe twice only.

2INGREDIENTS:

Chicken Sausages – 1 cup chopped ( I had pepper chicken sausage)

Onion – 1 medium

Coriander Powder – 1/2 tblspn

Chilly Powder – 1/2 tblspn

Kasuri Methi – 1 tsp

Lemon juice – 1/2 tsp

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. Chop sausages and onions.
  2. Heat oil in kadai.
  3. Add onions and saute till translucent.
  4. Add sausages and saute till slightly browned.
  5. Add coriander powder and chilly powder and mix well.
  6. Add salt if required and take it off flame.
  7. Add lemon juice and kasuri methi and mix well.

Serve hot with rotis. 1

 

 

ANDA BHURJI/ SCRAMBLED EGGS

4You may be wondering why am I posting such a simple and very popular recipe. Well there are many types of scrambled eggs prepared across the world and this is the way how my mom and I prepare it.

I would also take this opportunity to thank one of my closest friends in office who has supported and cheered me to start this blog. She saw the fire in me for my passion and helped it glow further. Karthika if you are reading this, I am very grateful to you dear friend to encourage me and support me in every way possible. Karthika is a sweet person who whenever she goes out shopping and sees props that I may like or I can use for my photographs she calls me and purchases them for me.

The pan that you see in this pic is bought by her. That’s why you got these lovely pictures. Anyways coming back to today’s recipe, this dish is prepared whenever we are running out of vegetables. It is a delicious recipe to have with roti or even rice. You can have it for breakfast, lunch or even dinner.

The special ingredient in this dish is fennel seeds (perunjeerakam). In Indian restaurants or parties fennel seeds are served since it aids in digestion and cools the stomach. Adding this spice in this dish not only gives it distinct taste with its little sweetness but also helps in digesting the egg.

3INGREDIENTS:

Eggs – 3

Onion – 1 medium

Ripe Tomatoes – 2 big

Chilly Powder – 1/2 tblspn

Turmeric Powder – 1/2 tsp

Fennel Seeds – 1 tsp

Curry Leaves – 1 or 2 stems

Mustard Seeds – 1 tsp

Oil – 1 tblspn

Salt to taste

1INSTRUCTIONS:

  1. Heat oil in a kadai.
  2. Splutter mustard seeds.
  3. Add chopped onions and saute till translucent.
  4. Add curry leaves.
  5. Add chopped tomatoes.
  6. Close with a lid and cook till the tomatoes are soft and mushy.
  7. Add turmeric and chilly powder and saute for a minute.
  8. Break the eggs and start scrambling. Season with salt.
  9. Keep stirring at 30 seconds interval.
  10. Keep breaking big chunks into smaller ones.
  11. Cook till the eggs are cooked and the water content has disappeared.
  12. Add fennel seeds and mix.

Serve hot.

 

INGI CURRY/ GINGER CURRY – ONAM SPECIAL

1These days its Onam fever all around Kerala. Bright colors, Kerala Sarees, flowers, music, lighting, sales are the sights you see if you are here.¬†Every office and schools have Onam programs like tug of war, flower rangoli (athapoo), competitions like lemon and spoon, putting bindi on a woman’s portrait blindfolded, ramp walk by men wearing saree, fashion show, etc.

2So basically if you are in Kerala around Onam you can see lots of celebrations all around. Women clad in Kerala saree (set saree) and shops having variety of flowers and lighting decorations, sales going on everywhere are the scenes you can view around town.

The lunch on Onam is known as Sadya. There are many items in the sadya and with proper placement for each dish. Ingi curry or ginger curry is onam special dish. Although named as curry it is not as lavishly poured over hot rice. Rather it is placed in small amount like achar or pickle. It is fragrant and with the authentic taste of ginger tingling your taste buds. This dish celebrates ginger. Do have it in your Onam Sadya.

INGREDIENTS:

Ginger -100 gm

Coriander Powder – 3 tsp

Chilly Powder – 2 tsp

Fenugreek Powder – 1/2 tsp

Tamarind – Small lemon size soaked in 1 or 2 tblspn water

Sugar – 1 tsp (optional)

Mustard – 1 tsp

Curry Leaves – 1 stem

Oil – 2 tblspn (preferably coconut)

Salt to taste

INSTRUCTIONS:

  1. Grate and clean ginger. Cut in round pieces.
  2. Fry ginger pieces till they are nicely roasted and brown.
  3. Take them out and in a blender blend them coarsely using around 1/2 cup water.
  4. In the remaining oil, splutter some mustard seeds.
  5. Add curry leaves.
  6. Add the blended ginger, tamarind, chilly powder, coriander powder, sugar and salt and mix well.
  7. Let it boil.
  8. Add fenugreek powder. Once it is thick switch off the flame.
  9. Let it cool down and store it in a air tight container.

TIP: The excess oil once cooled down can be discarded.

Enjoy this dish for up to a week. As it stays intact for a week in fridge.3

 

ROASTED ARBI/ CHEMBU/ TARO

6Taro or commonly known as chembu in malyalam and arbi in hindi is a root vegetable. I love root vegetables be it taro or yam or tapioca. If cooked properly it makes a good and delicious dish.

5This dish is roasted taro in mild spices. It is like crisp pieces with soft insides. You can enjoy it with rice but in had it with rotis. Super simple and quick this is a weekday dish.

INGREDIENTS:

Taro/ Arbi/ Chembu – 500 gms

Chilly Powder – 1/2 tsp

Coriander Powder – 1 tsp

Cumin Powder – 1/4 tsp

Turmeric Powder – 1/4 tsp

Coriander Leaves – 1 tblspn

Curry Leaves – 1 stem

Oil – 1 tblspn

Salt to taste

4INSTRUCTIONS:

  1. Scrape and wash taro properly.
  2. Put it in a pressure cooker with enough water and pressure cook for 1 whistle.
  3. Once the steam settles drain the taro and peel.
  4. Cut the taro in round identical pieces (not too thick not too thin)
  5. In a pan heat oil.
  6. Once hot, add the chopped taro.
  7. Toss it around nicely till sides are crispy.
  8. Now add all the masalas and toss around.
  9. Add curry leaves and mix well.
  10. Add salt and mix well.
  11. Mix continuously till the masalas are well roasted. ( Make sure it does not get burnt)
  12. Switch off the flame and garnish with chopped coriander leaves.

Enjoy hot. 31

AVIYAL/ STEAMED VEGGIES IN COCONUT SAUCE

2Aviyal- Do I need to introduce this humble dish ? Originated from Kerala this dish is world famous now. Its health effects are enormous. Its taste quotient is high. It is a regular in every sadya.

Early on duringmy childhood I never liked Aviyal. But then which kid likes veggies? But now I just love them. I can just have a plate of aviyal for my lunch without rice or roti.

All those who are new to this dish, do try it.

INGREDIENTS:

All the veggies are given in cup measurement. The veggies should be cut lengthwise into inch long pieces.

Drumstick – 2 (peeled and cut into inch long pieces)

Brinjal – 1/4 cup

Elephant Yam – 1/4 cup

Potato – 1/4 cup

Carrot – 1/4 cup

Hyacinth Bean (Amara payar) – 1/4 cup

Pumpkin – 1/4 cup

Plantain – 1/4 cup

Snake Gourd – 1/4 cup

Cucumber ( Vellarikya) – 1/4 cup

Tomato (Ripe ) – 2 big

Coconut – 1 cup

Cumin – 1 tsp

Green Chilly – 2-3

Curry Leaves – 1-2 stem

Turmeric Powder – 1/2 tsp

Salt to taste

Coconut Oil – 1 tblsp (optional)

INSTRUCTIONS:

  1. In a blender, blend together coconut, green chilly with cumin.
  2. Add a little water and turmeric and blend till fine smooth paste.
  3. In a big pan, take all the chopped and cleaned veggies.
  4. Add curry leaves and salt.
  5. Add the blended paste with little water.
  6. Switch on the flame on high till the water starts boiling.
  7. Once it has reached boiling point, lower the flame and close the lid.
  8. Let the veggies cook on low flame.
  9. Give occasional stir till the veggies are soft and cooked.
  10. Optionally toss in the coconut oil around or make a tadka with mustard and mix well. Serve.

TIPS:

  1. All veggies need not be peeled and should be scraped like snake gourd and drumstick.
  2. Some people do not prefer to peel pumpkin and carrot.
  3. Some veggies need not be peeled at all like brinjal, tomatoes and hyacinth bean.
  4. Veggies like yam, potato and plantain have to be peeled.
  5. Use ripe tomatoes only.
  6. The water content of the veggies are enough to cook if required add little water from the blender jar.
  7. You can keep the consistency of the aviyal as you like. Usually it is little pasty . It is neither runny nor very dry.(as seen in pic)
  8. Adding coconut oil at the end gives the aviyal that extra kick. You can skip this step. 1

 

 

GREEN MANGO MINT CHUTNEY

IMG_8745I think we as a culture enjoy lots of chutneys. Chutney has got wide usage and is vastly explored. We have so many dishes that are incomplete without chutney. May be it has got to do something with our taste buds. We love spicy and tangy. This is a take on the classic green chutney with mint.

Use it for your pani puris or sandwiches or chaat items.  Super simple and no cook version. Make it and store it for further use.

INGREDIENTS:

Raw Mango – 1/2

Mint Leaves – 1 cup

Green Chilly – 3-4

Salt to taste

INSTRUCTIONS:

  1. Peel green mango and chop them into cubes.
  2. In a blender take chopped green mango, mint leaves, green chilly and salt.
  3. Blend it once.
  4. Add little water and blend it till smooth.

Serve it with french fries or with your parathas. Add it to your chaats or spread it on your sandwich. I enjoyed it with sabudana wadas.IMG_8743

MORINGA TAKKALI CURRY/ DRUMSTICK TOMATO CURRY

IMG_8160Drumstick tree is commonly found in every house in Kerala. It leaves are very healthy and drumstick too is loaded with goodness. It builds strong bones,  purifies blood, lowers blood sugar levels, eases respiratory problems, very good for pregnant women, protects against infections and helps in digestion. After such a long listing of the goodness that drumstick provides who will like to ignore drumstick?

And among all he vegetables drumstick comes with a fun factor. You cannot have it like normal vegetable and you need to split it open and consume the pulp. I love that fact that you need to take time to enjoy this veggie. In fact in sambhar or avial I always tend to search for drumstick.

This is one of my favorite veg curries using drumstick. I can have it just as soup. This is a great curry for rice.

INGREDIENTS:

Drumsticks – 2-3

Tomatoes – 2-3 medium (ripe)

Grated coconut – 1 cup

Shallots – 3-4

Ginger – 1/2 inch pieces

Cumin seeds – 1 pinch

Turmeric Powder – 1/2 tsp

Chilly powder – 1.5 tsp

Mustard Seeds – 1 tsp

Curry Leaves – 1 stem

Coriander Leaves – 1 tsp

Oil – 1 tblspn

Salt to tase

INSTRUCTIONS:

  1. Peel and cut drumsticks in 1 inch pieces.
  2. In a pan,heat oil.
  3. Once hot splutter mustard seeds.
  4. Add finely chopped shallots and saute till brown.
  5. Add curry leaves.
  6. Add chopped tomatoes.
  7. Add the drumsticks.
  8. Add little water to cook the tomatoes and drumsticks.
  9. Cook the tomatoes till they are mushy and drumsticks cooked.
  10. Meanwhile in a blender add grated coconut, shallots, cumin and ginger, turmeric, chilly powder and blend.
  11. Add little water blend nicely. It should be pasty consistency.
  12. Once the tomatoes are cooked and mushy, add the coconut mixture and salt and mix properly.
  13. Keep mixing it till nicely heated but do not let it boil.
  14. Switch off the flame and garnish with coriander leaves.

Do try this recipe for your afternoon lunch and enjoy great health. IMG_8161

PRAWNS IN RICH CREAMY COCONUT CURRY

3We don’t often get prawns but when we do , we celebrate it. This curry is of beautiful tiger prawns that is prepared in¬†rich, creamy and sweet coconut milk. I like this kind of preparation since it is light on your stomach, smooth and creamy.

Hope you will like this recipe and try as a great accompaniment for your hot rice.

INGREDIENTS:

Tiger Prawns – 500 gms (Cleaned and de-veined)

Coconut Milk first extract – 1/2 cup

Coconut Milk second and third extract – 1/2 cup

Fennel seeds – 2 tsp

Black pepper – 1 tsp

Coriander Powder – 1 tblspn

Chilly Powder – 1 tsp

Turmeric Powder – 1 tsp

Green chilly – 3-4

Tamarind paste – 1 tsp

Ginger – 1/2 inch piece

Garlic – 7-8

Tomatoes – 2 medium

Onion – 1 medium

Mustard seeds – 1 tsp

Coconut oil – 1 tblspn

Curry Leaves – 1 sprig

Coriander Leaves – 2 tblspn chopped

Salt to taste

INSTRUCTIONS:

  1. To prepare Prawns Coconut Curry Recipe, begin by making a paste of fennel, pepper, ginger and garlic by adding a little water.
  2. Heat a kadai or meenchatty with oil.
  3. Once hot, splutter mustard seeds.
  4. Add the above paste and saute till the raw smell leaves.
  5. Add curry leaves, slit green chilli and chopped onions. Saute till onions turn translucent.
  6. Add in chopped tomatoes and cook till tomatoes turn mushy.
  7. Add in tamarind paste.
  8. Add coriander powder and chilli powder and mix for a minute.
  9. Add second and third milk extract of coconut.
  10. Add salt and bring it to a boil.
  11. Add cleaned and deveined prawns.
  12. Cook for 4-5 minutes.
  13. Now add first milk extract of coconut and mix well.
  14. Do not boil. Once it is heated enough take it off flame and garnish prawns coconut curry recipe with chopped coriander leaves.
  15. Serve Prawns Coconut Curry with hot steamed rice.

This recipe was published in Archana’s kitchen.

1

GOBHI-PANEER CURRY/ CAULIFLOWER-COTTAGE CHEESE CURRY

This is a quick weekday curry. Ideal for rotis/phulkas. When we hear creamy we always relate to the involvement of cream in a dish. But it not necessarily be so.

Cauliflower when blended is creamy in nature. That is why cauliflower soup is creamy and need not require additional cream. I have made use of this property of cauliflower to create this healthy and quick curry.

IMG_8601INGREDIENTS:

Cauliflower Florets – 10-12

Paneer  Cubes Р6-8

Ghee – 1 tblspn

Onion – 1 medium

Tomato – 2 small

Ginger-garlic paste – 1 tblspn

Chilly Powder – 1 tsp

Coriander Powder – 2 tsp

Garam Masala – 1/2 tsp

Fennel Powder – 1/4 tsp

Kasuri Methi – 1/4 tsp

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. Heat ghee in a pan and fry the paneer cubes till golden brown. Keep aside.
  2. In a blend together onion and tomato to make a paste.
  3. In a kadai, heat oil.
  4. Once oil is hot saute the onion-tomato paste.
  5. Add ginger-garlic paste and saute.
  6. Saute till the onion-tomato paste is cooked well and starts leaving the sides of the kadai.
  7. Add the chilli, coriander, garam masala and fennel powder and mix well.
  8. Add 1/2 cup water and add the cauliflower florets. Add salt, increase the flame and bring it to a boil.
  9. Lower the flame and close and cook till cauliflower is tender.
  10. Now take a few cooked cauliflower florets in a blender and blend till you get a smooth paste.
  11. Transfer it back to the kadai and mix well.
  12. Add the paneer cubes and coat well with the gravy.
  13. Lastly add kasuri methi and serve hot.

Till next time take care.