Sunday, April 20, 2014

Crustless Broccoli Jalapeno Pepperjack Cheese Quiche

Quiches are one of those dishes which sound fancy but are delicious, super easy to make and quite difficult to mess up. Because, eggs, cheese and veggies - how bad can they taste together?

We had bought a big bag of broccoli and I was thinking of ways to finish it up. Steamed broccoli tempered with some garlic sauteed in olive oil tastes delicious - but how much broccoli can you eat that way?

So onto quiches it was. The recipe below is an amalgam of my own addition to recipes from several sources on the web. What all that browsing taught me was, quiche recipes follow a same basic template - you just add on to that.

Crustless Broccoli Jalapeno Pepperjack Cheese Quiche


Ingredients
Broccoli - 2 cups, chopped into small bit sized pieces
Onion - 1 large, sliced fairly thinly lengthwise
Jalapenos - 3, 2 chopped into pieces (divide into two portions), 1 sliced into rings
Garlic - 6 cloves, sliced thinly breadth-wise
Pepperjack cheese - 1.5 cups, grated (divide into two portions)
Eggs - 4
Milk - 1.5 cups
1 tbsp all-purpose flour
1/2 tsp cayenne pepper (red chili powder), optional
Butter 1tbsp, melted + some more to cook veggies
Olive oil - for cooking
Salt and pepper to taste

Method
1. Preheat oven to 350F. Spray cooking-oil spray onto a 9" square pie dish..
2. In a pan, heat olive oil and butter. Toss in the onions, add a little bit of salt and cook, stirring frequently till onions begin to turn brown.
3. Toss in the garlic and give a couple of turns. Then toss in the broccoli and cook uncovered till broccoli is crisp tender. Season with pepper and salt. Divide the mixture into two portions. Start the next step while the broccoli mixture is still warm.
4. Spread one portion of the jalapenos on the base of the pie-dish. Then spread one portion of the broccoli mixture on top of it. Finally spread one portion of the grated cheese.
5. Repeat step 4.
6. In a bowl, whisk the eggs till frothy. Then mix in the milk, flour, melted butter, chili powder, salt and pepper till combined.
7. Pour the egg mixture on top of the ingredients in the pie dish. Arrange jalapeno rings on the top.
8. Place pie dish into the oven. Bake for 45 minutes or until the eggs are no longer runny in the center and are more or less firm (start checking on the dish from the 35 minute mark).
9. Put the oven on broil and transfer pie dish to the topmost rack. Take quiche out of the oven as soon as brown spots start appearing on the (usually 2-3 minutes, watch like a hawk else you might be looking at a burnt quiche - I caught mine just on the nick of time).
10. Let quiche rest for at least 10 minutes before serving warm.

Quiche refrigerates well and tastes quite nice even when cold.

Note
1. You can substitute pepperjack cheese with any kind you like. I thought pepperjack gave a nice spicy kick to the quiche.
2. The jalapenos are optional. Again, I thought they enhanced the flavor of the quiche.

Wednesday, May 30, 2012

Curry leaves raita

I found this recipe on this blog. It has never occurred to me that one can use ground curry leaves in raita, especially considering that I love the curry leaf flavor. So, trying out the recipe was a no brainer. The raita is delicious.

Here is my slightly modified take on the original recipe:

Curry leaves raita
Curry leaves raita

Ingredients (enough for two):
3 sprigs tender curry leaves (the mature ones could taste a little bitter)
A small piece of ginger
6 pepper corns
A few pinches asafoetida
A small piece green chili (only for flavor)
1 tbsp grated coconut
1 cup curd, beaten smooth
Salt

For tempering:
1/2 tsp mustard seeds
1/2 tsp urad dal
1 broken red chili
5 curry leaves
Oil


Method:
1. Wash the curry leaves.
2. Grind the curry leaves with ginger, pepper, asafoetida, chili and coconut to a smooth paste. Add just enough water to help with the grinding.
3. Mix the above paste with the beaten curd. Add salt to taste. The mixture can be refrigerated at this point if you plan on serving later.
4. Just before serving, add oil to another small pan and place on medium heat. Add the broken red chili and the urad dal. When the urad dal changes color, add mustard seeds. When the mustard pops, add the asafoetida and the curry leaves in quick succession.
5. Add the entire tempering mixture to the curd mixture and mix well.

Serve hot with rotis and a side dish or with pulao

Notes:
1. Do not add so much green chili to the raita that it becomes spicy. Raita usually helps in taking the heat off the other dishes and you probably don't want to be in the position of having to make another raita to take the heat off this one!

Tuesday, May 29, 2012

Chettinad chicken pepper kuzhambu

Recipes from Solai's blog has been featured several times in this blog before and for a tasty reason. I visited her blog after a gap and was pleasantly surprised to find a whole bunch of new recipes on it.

But one particular recipe caught my eye: http://solaiachiskitchen.blogspot.in/2012/05/chettinad-milagu-kozhi-kuzhambu.html

Because, any recipe with the words "chicken" and "pepper" in them makes me want to run to the kitchen and cook the dish asap. Besides, this recipe sounded very promising.

I made it and it was delicious. Both S and I could even slurp the kuzhambu without any accompaniment.

I did not make any change at all to the recipe. Follow it as is for a wonderful pepper chicken dish.

Chettinad chicken pepper kuzhambu


Friday, May 18, 2012

Potato tomato peas curry

This recipe has it's base in the recipe in the Bedmi ki aloo subzi recipe here. I wanted to add some more vegetables, so made some modifications. The end result was a spicy tangy delicious curry.

Potato tomato peas curry

Potato tomato peas curry

Ingredients (enough for 2-3):
1 medium. 2 small potatoes
2 medium tomatoes, finely chopped
1 medium onion, thinly sliced
3/4 cup frozen peas (if fresh peas are used, boil for 5 minutes in microwave before adding)
1 tsp ginger, grated
1/2 tsp turmeric
1 heaped tsp coriander powder
1 tsp red chili powder
1 tsp kashmiri red chili powder
1 tsp aamchur (dry mango powder)
3 pinches of jeera powder
1/2 tsp garam masala powder
Salt to taste
2 tbsp fresh, chopped, coriander leaves
Water

For seasoning
1/2 tsp jeera
5 whole methi seeds
A pinch hing
2 tsp sesame oil  (or any oil)

Method:
1. Boil the potatoes and peel. Mash potatoes with fingers and set aside.
2. Heat oil in a pan. Add the jeera. When it sizzles, add the hing, methi seeds and the grated ginger. Stir fry for 10 seconds.
3. Add in the sliced onions and a little salt and fry till the onions change color.
4. Add in the chopped tomatoes and the turmeric and coriander powder. Cover and cook for a few minutes till the tomatoes turn mushy.
5. Add in the chili powders and stir till mixed well with the onions and tomatoes.
6. Add in the rest of the spice powders (aamchur, jeera powder, garam masala powder) and mix well.
7. Add in the mashed potatoes and 3-4 cups of water. As the original recipe says, the consistency should be soupy.
8. Now add in the frozen peas and mix well. Bring the entire mixture to a boil. Then, cover the pan, lower the heat to medium and cook for 15 minutes or till the mixture has reached a semi-gravy consistency. Adjust for salt.
9. Mix in most of the coriander leaves and garnish with the rest.

Serve hot with rotis and raita on the side. Delicious.

Tuesday, April 17, 2012

Idli/dosa sambhar

This is my favorite home-made idli sambhar recipe. This recipe is heavily adapted from Dad's sambhar recipe (dad makes the most amazing idli sambhar, even outshining mom) and for all its simplicity tastes awesome with idlis. Of course, you can have it with dosas too but how do you soak up mouths full of sambhar with every bite then?

Idli/Dosa sambhar

Idlis dunked in sambhar


Ingredients (makes enough for 3-4, depending on how much of dunkers your eaters are)
1/3 cup tur dal
1/4 tsp turmeric
2 medium tomatoes, roughly squeezed into pieces with hands (yes, it somehow *is* tastier this way. I usually wash the dal, add water and then squeeze the tomatoes into this water)
1 medium onion, sliced
1 medium potato, peeled, cut into cubes
1 medium carrot, peeled, cut into cubes
1 heaped tsp red chili powder
3 heaped tsp coriander powder
1 tbsp fresh, chopped, coriander leaves
Oil
Water
Salt

For tempering:
1 generous tsp ghee
1 tsp oil, preferably sesame oil
1 broken red chili
1 tsp mustard seeds
1/2 tsp jeera seeds
A pinch hing
1 sprig curry leaves

Method:
1. Pressure cook the dal along with water, the squeezed tomatoes, turmeric and a few drops of oil for 10 minutes after the first whistle sounds. Mash well with a dal-masher/back of a flat spoon and set aside.
2. Add a little quantity of oil to a pan and add in the sliced onions. Fry them.
3. When the onions change color, add in 3 cups of water and bring to a boil. Lower flame, cover and cook for 5 minutes. This onion water forms the base for the sambhar.
4. Add in the coriander powder and the cut potato and carrot pieces. Bring to a boil, lower flame, cover and cook for 10 minutes.
5. Add in the chili powder. The veggies should be almost done at this point. Else, cover and cook for a few more minutes.
6. Add in the mashed dal. Bring to a boil, cover and then simmer for about 10-15 minutes. Add salt
7. To temper, add the ghee, sesame oil and broken red chili to a small pan. Add in the jeera and wait for it to crackle a bit, then add in the mustard. When it splutters, add in the hing and the curry leaves in quick succession. Add the entire mixture to the bubbling sambhar.
8. Top the sambhar with coriander leaves, cover the pan and turn off heat.

Let rest for at least 10 minutes before serving with hot idlis and/or dosas.

Notes:
1. Other veggies like ladies finger/brinjal/beans etc can be added. In case of "sticky" vegetables fry it along with the onions before adding water.
2. More water can be added after adding in the dal to bring the sambhar to the consistency you like. I like my sambhar medium thick.
3. Adjust red chili powder quantity to your taste.
4. Yes, there is no need to add separate sambhar powder. You can add in some if you want when you add in the chili powder (adjust chili powder quantity accordingly) but it really is not necessary.
5. No tamarind either. The tomatoes add in sufficient sourness.
6. Don't skip the ghee. It adds a wonderful flavor to the sambhar.

Monday, March 19, 2012

Kerala Sambhar

I recently visited my husband's native place in Kerala. I fell in love all over again with the place (Kerala is so beautiful!) and with the cooking as well - yummm! Though it was fresh fish-galore at most meal times, sambhar also made an appearance at times. I really liked the sambhar - it was like a cross between the normal Tamil sambhar and arachuvitta sambhar and so asked for the recipe. Here it is, as gleaned by me through an interpreter (some of S's relatives only speak Malayalam).

Kerala Sambhar

Ingredients
(Try to use coconut oil wherever the recipe calls for oil if you like the taste. It really adds to the dish)

For the masala paste:
2 peppercorns
1 pinch methi seeds
1 pinch jeera seeds
10 curry leaves
2-3 shallots, peeled and chopped
2 cloves garlic
1.5 tbsp grated coconut
A few pinches asafoetida

Roast all the above ingredients in a little oil and grind to a fine paste with a little water.

Extract 1 small lemon-sized ball of tamarind  in 2 cups water.

Add the masala paste to the tamarind extract and set aside.

For the sambhar:
1 medium onion, sliced thin
1 medium tomato, chopped fine
1.5 cups chopped sambhar veggies (okra, pumpkin, carrot etc - Kerala sambhar can include *any* vegetable including raw bananas)
1 slit green chili
3 heaped tsp coriander powder
1 heaped tsp chili powder
1/2 cup tur dal
1/4 tsp turmeric
Water
Oil
Salt

For tempering:
1 tsp mustard seeds
A pinch asafoetida
5 torn curry leaves
Oil

Method:
1. Pressure cook the tur dal with 1.5 cups water and the turmeric. When it cools down, mash completely and add 1 more cup water. Set aside.
2. In a wide bottomed pan, add a little oil and toss in the slit green chili and onions. Once the onions change color, add in the tomatoes and salt. Cook well till tomatoes are mashed.
3.  Add in the chopped sambhar veggies, coriander and chili powder and mix well. Cover and cook till the veggies are almost cooked.
4. Now add in the dal-water mixture to the cooked veggies.  Bring to boil and then reduce flame. Cover and cook for 7 minutes.
5. Add in the tamarind-masala mixture. Mix well, bring to a boil and then reduce flame. Cover and cook for 10 minutes.
6. In a different small pan, add in oil and the mustard seeds. When they pop, toss in the hing and the curry leaves. Mix well and add to the boiling sambhar liquid.
7. Turn off heat and cover the sambhar dish with the lid. Let it rest for at least 10 minutes.
8. Adjust for salt and server hot with rice or idlis or dosa.

Like I said, yummy!

Thursday, March 1, 2012

Pav Bhaji

S is usually not a fan of north Indian food (I am). However, pav bhaji (pav is the bread and bhaji refers to the veggie side dish) is an exception. Both of us enjoy it. I picked up a lovely recipe from here. The prep time is on the higher side since there is so much chopping to do. But the delicious end result and the high veggie quotient of the dish makes it worthwhile.

Here is my slightly adapted version of the recipe.

Pav Bhaji 

Pav Bhaji

Ingredients (enough for 5-6 people):
1 medium capsicum, minced
4 medium tomatoes, boiled, peel discarded, and pureed in a mixer
1 medium cauliflower, roughly chopped into florets
3 medium potatoes, peeled and cut into cubes.
1 medium carrot, peeled and cut into cubes
15 green beans, stringed and chpped into small pieces
1/2 cup green peas, (cooked for 5 mins if raw, or just defrost if frozen)
1.5 tbsp pav bhaji masala
1/2 tsp red chili powder
1/2 tsp turmeric
1/2 tsp garam masala
1 tbsp ginger-garlic paste
1.5 tbsp butter (add more if you are up to it - the end result will taste even better)
1 long green chili, slit and chopped into six pieces
Oil
Salt to taste

Method:
  1. Pressure cook the cauliflower, potatoes, carrot and green beans with turmeric and just enough water to cover. Once the pressure comes down, mash the veggies using a dal masher (or the back of a wide serving spoon).
  2. In a wide pan, add enough oil to coat. Add in the green chili pieces and the ginger garlic paste. Stir fry till the ginger-garlic paste starts losing its raw smell.
  3. Add in the capsicum pieces, salt and continue to stir fry till the capsicum is cooked through. You can use a dal-masher to mash the pieces if you would like the bhaji's consistency to be very smooth smooth
  4. Add the peas and mix well.
  5. Add in the pav bhaji masala, red chili powder and garam masala and stir fry for a few seconds.
  6. Add in the tomato puree and butter, mix well. Close the dish and let it cook for 5 minutes till the raw smell of tomatoes is gone.
  7. Now add in the mashed veggies from step one and mix well. Add a little water if necessary (the bhaji should not be runny so take care)
  8. Cover and cook for about 25 minutes, stirring occasionally.
  9. Adjust for salt and serve hot with toasted pav.

Notes:
1. Cauliflower,capsicums and potatoes are the only "must have" vegetables. You can omit the rest if you don't have them.
2. To toast pav, heat butter (or olive oil or butter substitute - basically, some kind of fat, else the pav bhaji Gods will curse you :-P) on a skillet, place the pav so that it is coated with butter and toast.
3. Before serving the bhaji, you can add chopped onions as a garnish. A lemon wedge can also be served on the side.
4. The bhaji reheats very well. So feel free to cook it beforehand. It also survives overnight in the fridge and tastes great the next day.
5. If you like the bhaji to be spicier increase the amount of pav bhaji masala you use.

Wednesday, February 29, 2012

Masala pori (Spicy puffed rice)

This is a light and tasty snack for the times when your mouth feels jobless (this is a direct translation of the Tamil phrase "vaai chumma irukuthu") and wants something to munch on.

Masala pori (spicy puffed rice)
Masala Pori


Ingredients
Puffed rice (pori) 6-8 cups
12 big cloves garlic, crushed
1/2 cup peanuts, roasted without oil
1/2 cup fried gram (pottukadalai), roasted without oil
1/2 tsp turmeric
4 sprigs of curry leaves
12 dried red chillis, broken (do not discard the seeds)
Oil
Salt to taste

Method
1. Place a big pan on medium heat and add just enough oil to roast the red chilis and garlic.
2. Add the chilis and garlic and fry lightly till the garlic just begins to change color.
3. Add in the curry leaves and continue frying till the curry leaves turn crisp (do not let the garlic burn).
4. Add in salt, fried gram and peanuts. Mix well.
5. Add in the turmeric and fry for a couple of seconds (be careful, turmeric burns easily and tastes bitter when burnt).
6. Immediately start adding in the puffed rice a little at a time, mixing well after each addition.
7. When all the puffed rice has been added in, stirring every minute or so, continue heating on medium till the puffed rice has turned crispy and is coated well with the turmeric (you should be able to see the yellow tinge).
8. Adjust for salt.
9. Cool completely and store in an air-tight container. It will stay crisp for a couple of days.

Tuesday, February 21, 2012

Ginger apple cucumber salad

This recipe is adapted from here. Though the picture below does not look all that appealing, the salad was pretty tasty (and yeah, my usual refrain, healthy too). The lightly fried onion forms a wonderful contrast with the raw ingredients and the flavors come together nicely in your mouth.

Ginger apple cucumber salad


Ingredients (enough for two as a starter, or for one as the entree at lunch)

2 medium sized cucumbers, peeled
1 medium apple, peeled
1" ginger piece, grated
1 medium onion, sliced thin
1/2 tsp turmeric
2/3 tbsp vinegar diluted with 1/3 tbsp water
1 tbsp honey
1 tbsp sesame seeds, toasted without oil
1.5 tsp sunflower oil (or any other flavorless oil)
Salt to taste

Method
1. Vertically cut the cucumbers into four pieces each. Deseed them and slice into thin pieces using a mandolin slicer or a knife. Do the same for the apple. Mix both and set aside in a bowl.
2. Add the grated ginger, honey and salt to the vinegar and mix well.
3. Add the above dressing to the cucumber and apple. Mix well. Refrigerate for at least 30 minutes.
4. When ready to serve the salad, add the oil to a pan. add the onion and saute well till the onion starts to look cooked..
5. Now add in the turmeric and a little salt and continue sauteing the onion till the tips begin to change color. Remove from heat and set aside to cool.
6. Remove the cucumber-apple mixture from the refrigerator and drain any accumulated liquid.
7. Mix the onion with the rest of the salad ingredients. Adjust for salt.
8. Top with the toasted sesame seeds and serve immediately.

Notes
1. You can substitute toasted sesame seeds with sliced almonds.
2. Raisins added in should also be good.

Friday, February 3, 2012

Stuffed Eggplant (Brinjal / Kathirikkai)

Here is a super-duper easy  version of stuffed eggplant:

http://kowthas.wordpress.com/2011/09/06/stuffed-eggplant-andhra-style/

All you need is the stuffing powder, a microwaveable dish and as many minutes as the number of egg-plants. Cool! Be very careful when you remove the clingwrap off your dish though - getting burns from the escaping steam is a very real possibility.

Thursday, January 19, 2012

Nine beans kuzhambu (or kurma perhaps)

So, I bought this packet of 9 beans (combination of beige garbanzo, dark brown garbanzo, green garbanzo, green vatana, yellow vatana, rajma etc) because I liked the concept. Well, liking concept is one thing, but coming up with recipes is another. So the packet adorned my shelf for quite some time till I spotted it a couple of days ago and decided to soak it . Recipe ideas will come on its own, no?

Well, when the time to cook came, I still had no idea what to do once I had boiled the beans. So I decided to add ingredients as I went. To my surprise, the end result was surprisingly tasty. Only complaint, if any, was that it had a taste that would complement rice based tiffins (like dosa, idli, appam etc) better than wheat based (like rotis, parathas etc) ones. Oh well, I just had the kuzhambu with dosas. Yumm.

Nine beans kuzhambu

Ingredients (makes enough for 4-5 people):
Nine beans - 1 cup (soak them in water for at least 24 hours since they have rajma, notoriously hard to soften).
2 Big (black) cardamoms, crushed (omit if unavailable - do not substitute with green cardamom unless you like the flavor)
A few pinches hing
1.5 tsp salt

Pressure cook the beans with cardamom, hing, salt and water for 18 minutes after the first whistle sounds. Drain and set aside.

Seasoning
1 tbsp ginger paste
1 tbsp garlic paste
2 green chillis (grind it into a paste along with the ginger and garlic)
4 medium onions, chopped fine
2 tomatoes, ground into a paste
1/2 tsp chili powder
2 heaped tsp coriander powder
1/2 tsp turmeric powder
1.5 tbsp kuzhambu chili powder (I like the Aachi brand)
2 tbsp Coriander leaves, chopped
Water
Salt



For tempering
1 tsp fennel seeds (sombu)
3 sprigs of curry leaves
1 pinch hing
Oil

Method:
1. Add enough oil to coat the bottom of a pressure cooker (or any other wide bottom vessel). Add in the fennel seeds. When they sizzle, add in the hing and the curry leaves. Let it crackle.
2. Toss in the ginger-garlic-green-chilli paste and stir fry for 15 seconds or till lightly cooked. Take care to not let it burn.
3. Add in the onions and salt and stir fry till onions turn pink.
4. Add in the ground tomatoes and mix well.
5. Add in the masala powders and stir till well-mixed with the onions and tomatoes.
6. Add in the cooked beans and 3.5 cups water. Mix well.
7. Cover the pressure cooker (if using) with lid and pressure cook for 5 minutes after the first whistle. If using a pan, simmer for 15 minutes or until the kuzhambu has reached the consistency you like.
8. Once pressure has come down, open the cooker, check the kuzhambu for salt. Garnish with fresh coriander leaves.

Serve hot with dosa or idli or appam or any rice-based tiffin item.


Notes:
1. Adjust the quantity of green chilis, red chili powder and kuzhambu chili powder based on your spice tolerance level.
2. I suppose the kuzhambu will taste fine with lesser than nine beans also :-).
3. If the kuzhambu is too liquidy after it comes out of the pressure cooker, boil it again till it reaches the consistency you like.

Friday, December 23, 2011

Podalangai (snake gourd) koottu

I can't believe I did not know how to make this dish till a few months ago. I always thought koottu involved using coconut and being the health conscious person that I am, I did not make koottu on a regular basis to avoid using coconut. Then, I was cooking in my mom's kitchen one day and she taught me how to make koottu (a vegetable side dish with gravy) without coconut. It tastes surprisingly good and is also super easy to make as it involves very minimal monitoring once on the stove.

So, these days, this has become my go to dish of choice when I do not have too much time to cook but would still like to eat a filling, healthy and tasty meal. Thus, my fridge's veggie drawer is now stocked with either podalangai (snake gourd) or chow-chow (chayote), both of which make good koottu.

Enough with the blah-blah and on to the recipe:

Podalangai Koottu
Podalangai Koottu

Ingredients (2 servings):
1 medium podalangai, white fleshy interior removed and chopped into pieces
1/2 cup moong dal, washed and soaked for about 10  minutes
1 medium onion, chopped
Water
Salt

For tempering:
1 tsp mustard seeds
2 dry red chilis, broken (can be less or more depending upon your taste
A pinch asafoetida
2 sprigs of curry leaves, torn
Oil

Method:
1. Take about a teaspoon of oil in a pan. Place on stove on medium heat and add mustard seeds and red chilis. When the mustard splutters, add the asafoetida and curry leaves in quick succession.
2. Toss in the onion pieces and a little salt and fry till the onion changes color.
3. Add in the soaked moong dal and enough water to cover and boil for about 5-10 minutes, till the moong dal is half-cooked.
4. Now, add in the podalangai pieces and stir well with the moong dal. Add some more water. Remember that you need enough water to cook the veggie as well as the dal - so be a little generous with the water.
5. Bring to a boil and simmer for about 10-15 minutes, till the veggie is done and the gravy has reached the consistency you like.
6. Adjust for salt.

Serve hot with rice or rotis.

Notes:
1. As I said earlier, chow chow can be used instead of podalangai. In fact, any veggie with high water content can be used (pumpkin, bottle gourd etc).
2. The moong dal should not cooked to a complete mush. The koottu tastes best when you are still able to just about taste the moong dal grains (cooked through but still slightly distinct).
2. To get the traditional kootu taste, grind a little fresh coconut with a little jeera and green chilis (adjust the red chili quantity accordingly). Add to the above dish towards the end and cook for about 5 minutes.


Carrot soup with peas

This recipe comes from mom who in turn got it from some magazine a long time ago. This carrot soup is perhaps my favorite vegetable soup. It only adds to its likeability factor that it takes only minimal time and effort to make.

Ingredients (2 big bowls of soup or about 4 cups of soup):
3-4 medium carrots, cut into rounds
1/2 cup peas
1 onion, chopped fine
1.5 tbsp cornflour
1 tbsp butter
Milk 2 cups (skimmed is okay)
Water
salt and pepper to taste

Method:
1. Add enough water to carrots in a dish to just cover them. Pressure cook for 7 minutes. Cool and grind into a fine puree with sufficient water.
2. If using fresh peas, add enough water to cover peas, then cook in microwave on high for about 7 minutes. If using frozen, just defrost peas.
3. On a stove, place a soup pan, add the butter and when it starts to melt, add in the onions. Add salt and fry onions till they begin to change color. Onions should be cooked but not to a crisp. Add pepper and stir.
4. Add corn flour to the onions and stir so that the flour mixture is well distributed.
5. Add in the milk a little at a time and stir so no lumps are formed. Bring milk to a boil once you have finished adding both the cups of milk.
6. Lower heat, add the carrot puree, mix well. Add sufficient water till the soup is at a consistency you like.
7. Add in the peas.
8. Bring the entire mixture to a boil, then let simmer for about 10 minutes.
9. Adjust for salt and pepper.

Serve hot with a side of toast. Or you can top with croutons. Use a dollop of butter on top for a buttery flavor.

Notes:
1. You can use 1/2 tbsp olive oil and 1/2 tbsp butter for the initial stir frying of carrots or substitute butter with olive oil completely.
2. You can add a boiled potato and grind it along with the carrot puree for a slightly different taste.

Friday, December 16, 2011

Mixed vegetable curry

Another vegetable curry recipe.
http://www.sailusfood.com/2010/10/28/mixed-vegetable-curry/
Both S and I enjoyed it.  I pretty much followed the same recipe with a few minor modifications. Here is my recipe:

Mixed Vegetable Curry:

Ingredients:
1 large carrot, peeled and cubed
1 large potato, peeled and cubed
25 french beans, chop into 1″ pieces
3/4 cup fresh or frozen peas
1 large onion, finely chopped2 tsp ginger garlic paste
2 tomatoes, blanch, peel and crush
1/4 tsp turmeric powder
1/2 tsp amchur powder
1 tsp kitchen king masala
2 tbsp coriander leaves, chopped
2 cups water
salt to taste

To Grind:
1/2 tbsp coriander seeds
1″ cinnamon stick
1 tbsp grated coconut
Roast the above with no oil

Roast with a little oil:
3 red chilies

Grind all of the above to a smooth paste.

For seasoning:
1 tsp fennel seeds
1 tbsp oil
2 green chilis, slit
2-3 sprigs curry leaves, torn

Method:

1. In a little oil in a wide base non-stick pan, add the seasoning ingredients. First the chillis and then the fennel seeds. When you get a nice aroma, add the curry leaves.
2. After curry leaves crackle, add the ginger-garlic paste and stir fry for 10 seconds. Do not let it burn.
3. Add the onions and salt and stir fry till the onions change color.
4. Add in the vegetables (other than tomato), the turmeric and a little water. Cover and cook till the vegetables are almost done.
5. Now add in the masala paste and crushed tomatoes. Add in the rest of the water, bring to a boil and then simmer for about 10 minutes.
6. Add in the amchur and kitchen king masala, mix well, bring to a boil again and then simmer for about 15-20 minutes till the mixture has reached the consitency you want
7. Adjust salt and garnish with chopped coriander leaves.

Notes:
1. You can use cauliflower as one of the vegetables. As usual, it is upto you to decide what vegetables and in what proportion you want them.
2. You can substitute the coconut with about 7-8 cashew nuts for a different taste.

Serve hot with rotis.


Tuesday, December 13, 2011

Vegetable Jalfrezi

I found this recipe in Woman's Era magazine and bookmarked it (or rather photographed it with my phone) just because it had a whole lot of veggies in it without the usual kurma base. The prep work is the time consuming part, the cooking is quite easy. The end result made for a healthy and satisfying meal. Here is how I made it:

Vegetable Jalfrezi

Ingredients
1 green chili, chopped fine
1/2 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
1 onion, sliced fine
2 small carrots, peeled and cut into sticks
2/3 cup green beans, chopped into 1" pieces
1 medium potato, peeled and cut into sticks
1/3 cup fresh peas
2 tomatoes, finely chopped
1 capsicum, cut into long strips
1 tsp red chili powder
1.5 tsp coriander powder
1.5 tsp jeera powder
1/2 tsp aamchur powder
3 tbsp curd, beaten
A handful of coriander leaves, chopped
Salt to taste
Oil
A little water

Method
1. Coat base of a pan with oil. Toss in the ginger, garlic and green chilis and fry for a few seconds. Add in the onions, salt and fry till the onions turn light golden.
2. Add the carrots, potatoes, potatoes, peas. Add in all the spices (chili, coriander, jeera and aamchur powders) and mix well. Sprinkle a few teaspoons of water on top of the veggies, cover the pan and let the veggies cook till they are almost done (tender-crisp).
3. Add in the tomatoes, mix well, let cook covered for 3 minutes.
4. Add in the capsicum, mix well and let cook for 2 more minutes.
5. Add in the curd, mix well and cook on high flame till the liquid from the curd has evaporated.
6. Adjust salt, garnish with coriander leaves and take off heat.

Serve hot with rotis and raitha.

Notes:
1. You can use other kurma veggies like cauliflower too. The ratio and combo of veggies is upto you. However,capsicum is a must.