Inji Curry / Ginger curry / Sweet and sour Ginger curry

Ingredients

Ginger - 200 gms (1 cup chopped)
Coconut pieces - 1/2 cup(Optional -but it makes this dish super tasty)
Shallots/ Small onions - 4 to 5 or more
Green chili's - 2 no's chopped
Tamarind paste - 1 Tb sp
Turmeric Powder - 1/4 tsp
Red chili Powder - 1/2 Tb sp (or less)
Jaggery or else use Brown sugar - 1 Tb sp (or more according to your preference)
Curry Leaves - 1 spring (& as usual I didn't have it)
Hing/ Asafoetida - a pinch (optional)
Coconut oil - 3 Tb sp
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1 tsp
Salt to taste .
water

Method

* In a pan , add 1 Tb sp oil and fry the chopped Ginger pieces till brown

* Drain and heat another 1 Tb sp of oil and fry the coconut pieces in it , till brown.

Need to Fry'em till Brown 

*Drain and grind together fried ginger and coconut pieces , to make a thick paste (this step is optional , grinding makes this dish thick in consistency) Keep aside.

*Heat the rest of the oil in the same pan used to fry ginger and coconut , add fenugreek seeds and pop mustard seeds , add the chopped shallots/small onion , green chili's and curry leaves, saute till the onions looks brown.

* Add Hing/Asafoetida , turmeric powder and chili powder , saute for a few seconds and add 1 cup water and tamarind paste.

I realized that it was time for Hubby to reach home for lunch , had to rush

 hence few pics are missing here :( 

* When it starts to boil add the ground ginger and coconut mixture.

Ginger and coconut should have been more brown than seen here

But I was in a hurry ...You know that ;) 

*Add salt & simmer the heat and let it reduce and become thick and bright red in color (10 to 15 minutes) then add the Jaggery (I used brown sugar) and switch off the heat.

Sweet and sour Ginger curry is now ready to serve , but Soccer man had some other side dishes for lunch today :( 

Doesn't matter.....may use it tomorrow , as this dish taste best the next day , with all its flavors well set & allowed to sit for a while.

if planning to store for more than a week , may omit the coconut in it and keep refrigerated. 

Enjoy a stomach healthy dish as Ginger is a believed to help in digestion. 

If my Achachen (Dad ) was alive , he would have turned 70 today....
So thought to make this curry - was his most loved Veggie dish
I still remember how excited he used to be, when told  that there is Inji curry/ Ginger curry for lunch.

Mathanga -Payar Thoran / Pumpkin & Green gram stir fry

A Kerala style side dish for rice , Addition of pumpkin to dal / Green gram makes it extra nutritious.

That bright orange color in Pumpkin is from a component called Beta-carotene - which is converted to Vitamin A in the body. 

Vitamin A supports Vision and over all health , and are recommended specially for breast feeding mothers. 

For more Beta Carotene , Look for Fruits & Vegetables which are orange in color,

example : Mango , Carrot , cantaloupe & Apricots. 

Ingredients 

Pumpkin - 1 cup cubed 

Moong dal / Green Gram - 1/2 cup ( uncooked )

Onion - 1 medium chopped

Garlic - 2 to 3 no's crushed 

Grated Coconut - 1/4 cup 

Coconut Oil - 2 Tb sp

Turmeric Powder - 1/4 tsp

Red chili Powder - 2 tsp (Adjust as per your tolerance level) 

Salt to taste 

Curry Leaves - 1 spring (I didn't use) 

Method 

*Wash and cook the green gram with enough water , till almost done.

 (Avoid cooking the same in a pressure cooker as then it may get over cooked) 

*When almost done add the cubed pumpkin and salt , cover and cook till everything is nicely cooked. 

* In an other pan , heat oil and add crushed garlic , saute for few seconds and add chopped onion and saute till onion looks golden brown, add turmeric powder and red chili powder and curry leaves (if using) and stir.

* Add the cooked dal/grams and pumpkin and stir till well combined , add in the grated coconut and stir again.

* Saute till everything is well combined and looks dry.

Cheers

TN

Mango Dal / curry with Lentils and Mango

 I was told by one of my friend to taste this dish from any Andra Style Indian Restaurant , they will have this dish in their buffet menu for sure , as its a popular dish in the state of Andra pradesh in South India.
Combination of that piquant flavor of Raw mangoes goes good with the nutty flavor of lentils.

An easy and nutritious side dish with steaming hot Rice.

Original recipe from sailusfood.com- blog

Ingredients 

Toor Dal / split Pigeon pea - 1/2 cup
Raw Mango - 1/2 cup (peeled and chopped)
Onion - 1 medium
Green chili's - 2 to 3 no's slit
Tomatoes - 1 medium (Optional )
Ginger - 1 tsp chopped
Salt to taste
Water - 1 to 2 cups depending on how thick you want it to be) I used less

For seasoning / Tadka 

Oil - 2 Tb sp (vegetable oil)
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Garlic - 3 to 4 no's chopped
Dry Red chili's - 2 to 3 crushed (optional)
Curry Leaves - 2 springs - I didn't have :(

Method

* Pressure cook dal with all the other ingredients (other than for seasoning) until 2 whistle's heard.
   If not using a pressure cooker , soak dal for sometime (half an hour) and cook with enough water till nicely done. cooker as always saves time :)

* Heat oil in a pan , pop mustard seeds and cumin seeds , add then garlic , red chili's and curry leaves saute for a few seconds and pour this tadka /seasoning to the cooked dal/Lentil mixture.

* Add salt , and adjust water as you wish , may add more water to make it thin or boil for some more time till its thick in consistency.

*Serve hot with Rice or chapathi /Indian bread , they have it with rice though.

Only after coming to US , I could see some of nature's wonder's like snow - which we never have in south India , and also Hailstones - though we have it , its rare and I have never seen it in my place , we had it here yesterday....enjoyed it as we enjoy rain in our place ...
louder than that usual heavy rain that we have in Kerala.

Need to improve in photography I know :)


Notes :
         If the Mango is not sour , the curry may not come out well , hence try this curry with sour mangoes.
        Other alternative is to add some lime juice after switching off the heat.

Cheers
TN

Omelet - Dosa / Egg Dosa / Indian style crepe with Egg

After a hectic day , with cooking , guest and late night cleaning , wanted to rest a whole day but when you are a mother ,  its impossible to run away from your responsibility.
I remember until few months ago , it will be when I take a nap that  my Na will come for help or says she's hungry.
But now a days as she's grown up a bit she knows she shouldn't disturb me &
if in case I take a nap I see her eyes so close to mine when I wake up...and then she says that's because she was bored so came to watch me sleep.... :)

 

I know , those who make dosa at home would have tried this too , as this Omelet dosa is no big deal....some thing which homemakers does when dealt with some kind of crisis.....as I had just a little dosa batter left in the fridge and had to feed my NA to satisfy myself as a mother.....as I know she'll be happy if I tell her "No food"
I see that bright happy smile of her's when I tell her "no milk" during her fever days...

Ingredients

Click Here for recipe of south Indian (Kerala style) Idli / Dosa Batter

Dosa Batter - for 2 dosa's
Egg - 1 (or more)
Onion - half of 1 small onion chopped
Tomato - 1 small chopped
Green Chili - 1 choped(optional)
Cilantro/ Coriander leaves - 2 Tb Sp chopped
Ghee or oil - a few drops for each dosa.
salt to taste

Method.

*Beat Egg nicely and add finely chopped onion , tomatoes , green chili's (if using) and salt,
  Mix and combine everything well , keep aside.

* Heat Tawa , keep heat to medium - low and pour approx (1/4 cup) batter on to the pan , spread and make a round shape with a spoon , as you make a regular dosa or Pan cake. It should be thick.

* Pour the Omelet mix on top of the dosa immediately , drizzle few drops of ghee or oil on top and if possible cover this and cook for a few seconds.

*Flip to the other side and cook for another few seconds and transfer to a serving plate.

May sprinkle some grated cheese on top while the dosa is hot , so that it melts a bit.

Happy Weekend

Cheers
TN

Orange Sponge Pudding

This Sunday we had world's one of the most watched soccer match , they name it  ' El Clasico ' the match between two big Spanish football teams Real Madrid and Barcelona.
You know what ??? I didn't know the meaning of El Clasico till last sunday when Soccer man made fun of my ignorance...
So what .....Now I know :) I think I know more than him , now that I read all about it in Google ;)

And Barcelona Won - for me and my NA , more than watching the game , it was fun to watch Soccer man so very excited and kissing Messi - via Television screen....

I remember once when we were in India , Soccer man asked one of his friend who was in England to bring a jersey of one of his favorite soccer player , I was alarmed to see how he took care of that  T-shirt , first week he placed it on our couch - in our guest room , I was not allowed to touch it  and the second week he wore it & went to play....So I had to touch it to wash the same ,

and then the tragedy ....

I washed it and kept the same to sun dry it , on our balcony the next day it got stolen -

WHAT ???

and there was a whole lot of questions I had to answer , Why that particular T shirt got stolen , why I placed it to dry outside  ????

 why did I wash it ?? I asked myself....

Anyways , now you have an Idea Why I call my husband  " Soccer Man "

To celebrate Messi's win Barcelona's win , we made an Orange Pudding , may call it pudding as,
 if not baking in a tray half filled with water , may also steam it , but I didn't like it much as there's too much orange in there , though other two people here enjoyed it.

Found this recipe in Youtube - but no translation there

Ingredients 

Orange juice - 1/3 cup
Orange zest - 1/2 Tb sp
Vanilla extract - a few drops
Egg - 3
Sugar powdered - 3/4 cup
Milk - 1 cup
All purpose flour - 3 Tb Sp
Butter - 2 Tb sp
Salt a pinch

Method

* Divide Egg white and yolk.

* Beat Egg white nicely with an egg beater with a pinch of salt , till stiff peaks form , like you do for meringue cookies , beat till the egg white doubles , keep aside.

*In an other bowl , Mix with a wooden spoon , butter and sugar till light and fluffy , then add lightly beaten egg yolk, continue mixing with the spoon till nicely combined.

* Add then Orange zest and vanilla extract , add the flour and mix well.

* Then add the orange juice and milk , combine everything well , the batter will be loose in consistency.

* Fold in the egg white mixture to the orange pudding mixture , do not stir vigorously just need to fold in the egg white to the pudding mixture.

*Pour this mixture to a greased baking dish and place this baking dish in to another bigger baking tray half filled with water.

* Bake in a 325 degree Preheated oven for 30 to 40 minutes till the outside looks light brown.
Turn the oven off and cover the pudding with an aluminium foil and keep it back again in to the oven - let sit for some time (1 hour )  and then its ready to serve.

*May serve it as a hot pudding too but I kept it in the refrigerator to let it cool.

Am not sure if this is how it should be as I haven't tasted it before,
Mine was light brown - cake like texture out side and the inner part soft , like the texture of a steamed bread pudding....

An Orange-yy Delight

Notes :

          While beating the egg white , make sure you use a dry bowl and the beater also is dry , as even a bit of water prevents'em from foaming up.

           Didn't take pics while making these , Click Here for a bread pudding recipe , where I have picture of how to "steam - bake " a pudding.

Enjoy !!

Cheers Barcelona :)
TN

Uluva cheera Mutta Thoran / Lentils with Fenugreek leaves and Egg

Making a dish with more than two main ingredients makes it more nutritious and mixing one leaf vegetable makes it fiber rich.
May omit the egg in this dish , addition of the same makes it more tasty though.

Ingredients

Split Toor Dal / Pigeon Peas - 1/2 cup
Methi Leaves / Fenugreek leaves/ Uluva cheera - 1 bunch chopped
Egg - 1 (optional)
Onion - 1 medium chopped
Garlic - 2 no's crushed
Coconut - 1/4 cup grated
Turmeric Powder - 1/4 tsp
Red chili Powder - 1/2 tsp
Oil - 3 Tb Sp
Salt to taste.

Method

* Soak Dal/ Lentils in water for 20 minutes , boil to cook'em till almost done , drain excess water and keep aside , also beat egg  (if using) with pinch of salt and keep aside.

*Heat 2 Tb sp oil in a pan , add crushed garlic saute for a few minutes and then add finely chopped onion , saute till golden brown.

* Add then chopped leaves , stir nicely to cook'em till nicely done and water from the same dries off.

*Add cooked dal/lentils  and stir nicely , saute for 7 to 10 minutes in medium heat.

* Make space in the middle and pour the rest of the oil , add in turmeric powder and red chili powder ,  then pour the beaten egg , let it start to cook and change its color,
 stir and add grated coconut and salt.

* Stir everything well and switch off the heat.

Enjoy a healthy and tasty side dish with Rice.


Cheers
TN

Okra / Ladies finger in Coconut Milk Curry / Vendakka Paal Curry

Any thing with coconut is very much accepted in our place , hence this Okra curry too , addition of potatoes makes the curry thick , an accompaniment for Kerala Rice
or can be served as a side dish for Chapathi or plain bread.

Ingredients 

Okra/ Ladies Finger - 10 no's (Approx )cut 1 inch length wise.
Potatoes - 1 medium cubed
Green Chili's - 2 no's
Onion - 1 medium
Ginger and Garlic  1 tsp each finely chopped
Turmeric Powder - 1/4 tsp
Coriander Powder - 2 tsp
Chili Powder - 1/2 tsp (Optional -that gives a different color)
Freshly ground Black pepper - 1 tsp
Coconut Milk - 3/4 of a tin (or else use 1 cup thin milk and 1/2 cup thick milk)
Curry Leave - 1 spring - I didn't have it :(
Fennel Seeds - 1 tsp
Cinnamon - 1 small piece
Cloves - 2 no's
Cardamom - 2 no's
Oil - 4 Tb Sp ( I used coconut oil)
Vinegar / Lime juice - 1 tsp (Optional)
Salt to taste.

Method 

*Crush the Masala/ Spices (Fennel seeds , cardamom , cloves and Cinnamon) , Keep aside.

* Heat 2 Tb Sp of oil in a pan (if possible a non stick pan) and shallow fry first the cubed potatoes , when half done add the okra/Ladies finger pieces till they are light brown out side, Keep aside.

* Heat the rest of the oil in an other pan (I used a clay pot/Madka) . Add the crushed spices to the heated oil and saute for a few seconds.

* Add the thinly sliced onion , finely chopped ginger , garlic and the slit green chili's , saute for 5 to 7 minutes till the onion turns golden brown.

* Add then the shallow fried potatoes and the Freshly ground black Pepper
  (do not add fried okra now, as it then gets over cooked)

* Mix well and then add turmeric powder , coriander powder and chili powder (If using) , stir and cook the same for 5 to 7 minutes and then add in thin coconut milk
( or else 1 cup water - if using the thick store bought coconut milk)

*When it starts to boil add the fried Okra/ Ladies finger and vinegar or lime juice (if using)
 cook for 5 minutes.

*Add then the thick coconut milk , stir to combine everything well and add the curry leaves (if using) , cook for just 2 minute after adding thick coconut milk and switch off the heat.

Okra / Ladies Finger in coconut milk gravy is now ready to be served.

Cheers
TN

Palak Paneer -My way / Indian Cheese in Spinach Gravy

Tried my best to take an attractive click of this dish...asked Soccer man his opinion regarding this picture and he commented
                     " wwoooww super !!! looks like something in clay "

:(

But I have to post this , as the dish tasted good and also because I don't want to waste my effort in taking pictures....

 This recipe is not the traditional way of making it in North India , as its little time consuming , with the making of tomato Puree and also with the blanching of spinach ,drain and then blending it ,
it then drains away the nutrients too hence decided to make it my way.
 An easy way too.

Ingredients 

Palak/ Spinach - 1 bunch
Paneer/Indian Cheese - cubed 3/4 cup
Kasuri Methi / Dry fenugreek leaves - 1 Tbsp
Green Chili's - 2 to 3 no's slit
Ginger and Garlic chopped - 1 tsp each
Onion - 1 medium (Optional)
Tomato's - 2 medium
Cumin seeds - 2 tsp
Turmeric Powder - 1/4 tsp
Red chili Powder - 1/2 tsp (optional)
Hing/ Asafoetida - a pinch
Cream - 2 Tb sp(Optional)
Oil - 3 Tb sp (I used Vegetable Oil)
Salt to taste

Method 

*Wash and drain Palak/Spinach , Keep aside.

* Heat Oil in a pan , add Cumin seeds , followed by ginger , garlic and green chili's , saute for a few seconds in medium heat.

*Add onion add fry till golden brown and add sliced tomatoes , saute for atleast 5 to 7 minutes in medium heat and add the palak/Spinach.

*Cook for another 5 minutes in medium heat and then add turmeric Powder and chili Powder (if using) saute for a few seconds more and switch off the heat. Allow to cool and then blend this mixture to a smooth gravy.

*Pour this mixture to pan again and heat in medium.

* Add in the cubed Paneer/ Cheese , Kasuri Methi/Dry fenugreek leaves(if using)  and salt , allow to boil and thicken up a bit , about 7 minutes in medium to low heat.
    (May fry paneer / Cheese before adding'em to the gravy)

* Add the hing/Asafoetida and switch off the heat , transfer to a serving bowl and pour the cream (if using)  to the middle of the gravy in a circular manner.

 Serve Hot with Chapathi / Indian Bread or else Plain white Rice.

Cheers

TN

Punjabi Kadhi / potato fritters in yogurt sauce

Kadhi in North India is basically a yogurt based curry , each state has its own way of making the same , in Kerala we have something similar called  " Moru Curry " and we have it with Rice but its not a thick sauce as its made in other places.

This dish is a side dish to rice or else Naan /Indian bread , I had it from our Punjabi Friend's house, they make Pakoda's / Vegetable based fritters and then boil it in the Kadhi / Yougurt Mix.
Pakoda's can be made from anything like Palak/Spinach or any vegetables but usually its made with Potatoes , I made pakoda's with Potatoes for this Kadhi here.

Ingredients 

For the Kadhi / Yougurt Sauce 

Curd - 1 and 1/2 cup
Water - 2 Cups Approx
Gram Flour /Besan - 2 Tbsp (I added less , usually they use more about 1/4 cup)
Onion Chopped - 1 small (Optional)
Ginger and Garlic - 1 tsp each finely chopped
Cumin seed and Cumin Powder - 1 tsp each
Dried Red chili's - 2 to 4 no's
Fenugreek seeds - 1/2 tsp
Methi / Fenugreek leaves - 1 Table spoon
Red chili Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt to taste
Oil - 2 Table spoon
Cilantro/Coriander Leaves for Garnishing (Optional)

For the Pakoda's 

Potatoes - 1 medium diced 

Onion - 1/2 medium diced 

Besan/ Chickpea Flour - 1/2 cup 

Cilantro/Coriander Leaves - a few springs chopped 

Water - 1/4 cup

Salt to taste 

Chili Powder - 1 tsp 

Turmeric Powder - 1/4 tsp

Oil for frying 

Method 

Make the Pakoda's first 

* Heat oil in a frying pan.

* Mix Chickpea flour/Besan with salt ,Turmeric Powder and Chili powder and then add approximately 1/4 cup water. combine well.

* Add in the diced potatoes ,onion and cilantro to the flour mixture and mix well to combine , it should be a thick with enough flour to bind everything well. 

* With your hands drop a small ball of the potato - flour batter on to the heated oil , to fry it until golden brown.

 (Cooking time depends on the amount of batter and also with the size of the chopped vegetables, chop the potatoes in to small cubes so that it takes less time to get cooked) 

* Drain and transfer to a plate lined with paper towel. Keep aside.

To make the Kadhi 

* Mix in Besan/Chickpea flour with 1 cup water and mix it with the Yogurt.

* Add in to the yogurt mixture ,  Methi / Fenugreek Leaves , Cumin Powder , Turmeric Powder  and salt. 

*Heat Oil in a pan , add in the cumin seeds and the fenugreek seeds , saute for a few seconds and add in the whole dried red chili's , followed by finely chopped ginger and garlic. saute for a minute.

*Add in , the chopped onion (if using) and saute till the onion turns golden brown , then add in the chili Powder and Coriander Powder saute for a minute.

* Pour in , the yogurt mixture. (Yogurt mixed with Besan/Gram flour , methi/ Dry Fenugreek leaves , Turmeric Powder , Cumin powder and salt )

*When  the yogurt sauce starts to boil , add in the fried Pakoda's and pour in 1 cup (Approx) water to it and let cook for 5 to 10 minutes in low heat. 

(May add more water to make it thin) 

*When the sauce starts to thicken and reduce add the chopped cilantro and switch off the heat.

A side dish to have with plain white rice / chapathi /Naan 

Looks like a Non veg dish.......

Notes : 

           If kept for more time , the Pakoda's absorbs all the sauces and becomes bigger in size and also the sauce slowly dries off ,  If am serving it later , I would add the Pakoda's to the curry sauce just before serving , boil for a minute and its ready to serve. 

Cheers

TN