HAPPY VISHU :Vegetable Curry_Pineapple Kecidee_Beetroot Stir Fry

Vegetable Curry

INGREDIENTS

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

• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1/4 cup tomato paste/puree
• 2 cups cherry tomatoes
• A pinch of salt
• A pinch of pepper
• 5 cups buttermilk(or coconut milk)
• 2 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 ginger, garlic 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