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Tuesday, April 14, 2015

HAPPY VISHU :Vegetable Curry_Pineapple Kecidee_Beetroot Stir Fry


Vegetable Curry




INGREDIENTS

  • tablespoons coriander seeds
  • tablespoon cumin seeds
  • teaspoon fenugreek seeds
  • teaspoon black mustard seeds
  • Minced green chilies
  • tablespoons minced ginger
  • tablespoons minced garlic
  • large onion, thinly sliced
  • 1/4 cup dried curry leaves
  • 1 cup cauliflower florets
  • 1/2 diced carrots


  • tablespoon garam masala
  • teaspoon turmeric
  • 1/4 cup tomato paste/puree
  • cups cherry tomatoes
  • A pinch of salt
  • A pinch of pepper
  • cups buttermilk(or coconut milk)
  • cups baby potatoes, washed and cut in half
  • oil to saute ingredients




















some chopped coriander leaves,for garnishing



Place a skillet over low heat and add the coriander seeds, cumin seeds, fenugreek seeds and black mustard seeds. Toast for 15 seconds until aromatic and then crush in a mortar and pestle

Place a large pot over medium heat and add the oil. When it is hot, add gingergarlic and onions, and cook until very soft and beginning to turn golden, about 4 minutes. Add the curry leaves, garam masala and turmeric and continue to cook for 10 seconds. Add the tomato puree and stir well. Add the toasted spices, tomatoes, salt and pepper, buttermilk, potatoes and 1 cup water, and bring to a boil. Reduce the heat and let simmer until the potatoes are tender, 45 minutes to 1 hour. Taste for seasoning. Add salt and green chilies to taste.

Note: I have used buttermilk in replace of coconut milk.The taste is still yummy!






Pineapple Kecidee



4/5 rings pineapple(tin )
½ tsp sugar
Salt to taste
¾ tsp turmeric powder

To grind in to a paste
¾ cup  grated coconut
2 green chillies
¼ tsp cumin seeds
1 cm ginger
1 small shallot(optional)
2 tbsp yogurt/curd

Tempering
1 dried chilli(break into a few parts)
½ tsp mustard seeds
2 sprigs curry leaves
¼ tsp cumin seeds

Cut pineapple as small as possible, add into a wok, pour in half of the pineapple juice, add 11/2  cup water,turmeric powder  and leave to cook and soften .Once water drain,close fire.
Separately grind all the ingredients. Put in half of the cooked pineapple into the mixer and blend into a puri. This is optional, as there will be  a more pineapple taste to the dish and less biting! Heat the wok with the other half pineapple, adding a bit of water, just to heat the wok.Mix in the grinded ingredients  and once you see there are a few bubbles forming ,close heat .
To temper, add in 1 tbsp oil, once its heated, throw in the dried chillies, mustard seeds,cumin seeds.Leave to splutter and finalise by adding in curry leaves.Cook until curry leaves turn slightly crisp.Close fire.Pour into the pineapple mix.



Note: I love the fragrant of cumin , therefore I ‘ve added in both the paste as well as for tempering.You can omit either one!For  the small shallot,its optional.



Beetroot Stir Fry 





1 beetroot abt 250gm
2  tsp mung dal
2 tsp grated coconut
½ tsp cumin seeds
2 dried red chillies, broken into a few parts
1 sprig curry leaves
½ tsp turmeric powder
1 nip garlic-chopped

1 shallot-chopped
salt to taste

Soak the mung dal for 20 mins and drain. Grate the beetroot ans squeeze out excess water. Leave aside.

Heat a skillet, add oil, add in dried chillies, followed by cumin seeds,mung dal and curry leaves. Once aromatic, add in chopped garlic and shallots. Once the shallots had soften,throw in the beetroot. Stir the beetroot until it is well combined with all the ingredients. Add in turmeric powder, and salt to taste. A minute before closing fire, mix in grated coconut and well combine all the ingredients. Dish out and serve.


HAPPY VISHU TO MALAYALEES AROUND THE GLOBE

Tuesday, April 7, 2015

Spinach with dal and dried prawns


This recipe is similar to the pucuk manis/cekur manis or the scientic word would be Sauropus androgynus stew that I prepare all the time. The difference is that the coconut milk is omitted, instead, tamarind juice is used. Of course we can prepare the stew with many type of green leaves, and some do use dried anchovies/ikan bilis in their stew.For me ,I usually prepare the stew with an ikan bilis/dried anchovy sambal as accompaniment. Both complement each other very well.  This gravy is similarly to the stew , but I’m using spinach and dried prawns,you can replace it with anchovies/ikan bilis too.


The curry is simple to prepare , and goes well with white rice and even bread/chapatti.Have a spicy side dish/ikan bilis sambal  to go along with this curry!





200gms toor dal, washed
11/2 tsp turmeric powder
Less than a ¼ tsp chilli powder
5 cloves garlic,chopped
2/3 green chillies,slit
1 tsp ghee
1 liter of water to cook dal
1 tsp mustard seeds
1 tsp fennel seeds
2 dried chillies,cut into a few pieces
3 tbsp dried prawns,soak in water for 20mins ,drain and pound coarsely
1 onion,sliced
500gms spinach, washed and finely chopped
1/3 cup tamarind juice
Salt to taste

In a large saucepan, cook dal with turmeric powder,garlic, green chillies,ghee and water .The dal must spread nicely and well cooked ,this will take about 3mins. If not enough water add more.
In a skillet, heat 2 tbsp oil, stur fry mustard seeds,fennel seeds until aromatic.Add in dried chillies dried prawns and onions and stir fry further. Remove from heat and set aside.
When the dal is very very soft, add in spinach,tamrind juice and chilli powder,salt to the saucepan.Simmer until spinach is almost cooked ,about 3 mins.Add the fried spices  to the dal and spinach and simmer another 2 mins. Close fire. The gravy will thicken once it cools down.

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