Okra Curry

Ingredients:
Okra - 2 cups (1 inch lengthwise)
Onions - 2 (sliced)
Ginger - 1 tsp. (julienned)
Green chillies - 2 to 4 (slit into halves)
Curry leaves - few
Thin coconut milk -  1 1/2 cup
Salt (to taste)
Thick coconut milk - 1/2 cup
Oil

To grind into paste: Add little water :)
Chilli powder - 1/2 to 3/4 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Pepper powder - a pinch
Cinnamon - 1 inch
Green cardamom - 2
Cloves - 3

Method:
Heat oil in a pan and saute the sliced okra. Keep aside. In a pan, heat oil and add onions. Saute till translucent.
Add curry leaves, ginger and green chillies and saute. Now add the ground paste (if required pour little water to avoid burning) and saute for a while till the oil separates. Pour the thin coconut milk and bring it to a boil. Add the sauteed okra, salt and simmer till the gravy thickens. Remove from heat and add the thick coconut milk. Mix well. Serve with white rice.
Source: RB

Note:
Adjust the spices and chillies according to your taste.

Sent off to Divya's "Show Me Your Curry" event.

Read More

Turiya Mag Ni Dal

Ingredients:
Ridge gourd - 3 cups (peeled and diced)
Moong dal - 1/3 cup
Ginger-green chilli paste - 1 1/2 tsp.
Turmeric powder - 2 pinches
Lime juice - few drops
Grated coconut - 2 tbsp.
Salt (to taste)
Sugar - 1/4 tsp.
Coriander leaves - 1 tbsp.
Oil

To temper:
Mustard seeds - 3/4 tsp.
Cumin seeds - 1 tsp.
Asafoetida - a pinch

Method:
Soak moong dal in warm water for 30 minutes to 1 hour. After 1 hour, drain the water and keep the dal aside. Heat oil in a pan and add the tempering ingredients. When the mustards splutter, add moong dal and 1/4 of water or required water. Cook the dal without any mushiness. Now add the diced ridge gourd, ginger- green chilli paste, turmeric powder, salt and sugar. Cover and cook for a few minutes. When the ridge gourd releases water (at this stage, the veggies get tender) remove the lid and continue cooking till the water dries up. Stir gently or else the ridge gourd would get mushy. When the water dries up, add the grated coconut and coriander leaves.
Add lime juice and serve immediately. Serve with roti or rasam rice.
Adapted from Tarla Dalal

Sent off to "Flavours of Gujarat" event hosted by simply.food.

Read More

Sprouted Horse Gram Curry

Ingredients:
Sprouted horse gram - 1 cup (cooked)
Onions (small) - 2 (chopped)

Ginger - 1 tsp. (chopped)
Garlic - 1 tsp. (chopped)
Tomato (big) - 1 (chopped)
Green chilli - 1 (slit)
Cumin seeds - 1/2 tsp.
Cumin powder - 1 tsp.
Amchur powder - 1/4 tsp.
Garam masala -1/4 tsp.
Kashmiri red chilli powder - 3/4 to 1 tsp.
Coriander powder - 3 tsp.
Turmeric powder - 1/4 tsp.
Cream (Amul 25%) - 1/4 cup
Salt (to taste)
Oil
Coriander leaves - 2 tbsp. (chopped)

Method:
 Heat oil in a pan and add cumin seeds. when cumin seeds splutter add onion and saute till translucent. Add Ginger, garlic pieces and green chilli. saute for few seconds. Add tomato , salt and saute till mushy. Now add all the powders and mix. Add the horse gram and half cup of water. Bring it to boil. Now add the cream , garam masala and coriander leaves. Serve with roti and rice.

Sent off to Priya's "Let's Sprout" event and Divya's "Show Me Your Curry" event.

Read More

Carrot Poriyal

Ingredients:
Carrots (big) - 3 (chopped)
Fennel seeds - 1/2 tsp.
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Urad dal - 1/2 tsp.
Curry leaves - 2 sprigs
Grated Coconut - 1 1/2 tbsp.
Salt (to taste)
Kashmiri Red chilli powder - 3/4 tsp.
Oil

Method:
Heat oil in a pan and add the seeds and dal. When mustard seeds splutter add the carrot, salt, red chilli powder and saute for a few minutes. Add required quantity of water. When the carrots are tender and dry, add grated coconut and curry leaves. Saute well. Serve with rasam rice, curd rice and roti.

Sent off to Priya's "CWS-Fennel Seeds" event.

Read More

Sprouted Horse Gram/Kollu Rasam

Ingredients:
Sprouted horse gram - 1 cup
Tamarind water - 1/2 cup
Green chilli (small) - 4 (slit)
Garlic - 3 cloves (peeled and crushed)
Tomato - 1 (chopped)
Turmeric powder - 1/4 tsp.
Salt (to taste)
Coriander seeds - 2 tsp.
Cumin seeds - 1 tsp.
Peppercorn - 1 tsp.
Fenugreek seeds - 1/2 tsp.
Asafoetida powder - 2 pinches
Curry leaves - 2 sprigs
Mustard seeds - 1 tsp.
Coriander leaves - 2 tbsp. (chopped)
Oil

Method:

Pressure cook horse gram with required water. Strain the horse gram. I prepared curry with horse gram. I got 2 cups of horse gram water. Keep aside. Dry roast coriander seeds and fenugreek seeds. Powder them with cumin seeds and peppercorn. Heat oil in a pan and add mustard seeds, asafoetida, garlic and green chillies. Saute garlic till it changes to golden color. Now add the tomato pieces and salt and saute. Add the rasam powder and pour the tamarind water. Add turmeric powder and curry leaves. Boil the water till the raw smell fades. Now add the horse gram water and bring it to a boil. Remove from heat and add the coriander leaves. Serve with rice or drink.

Sent off to Priya's "Let Sprout" event.

Read More

Chicken Curry (Version 2)

Ingredients:
Chicken pieces- 750 gm
Onions - 3 (grated)
Tomatoes - 2 (finely chopped)
Ginger-garlic paste - 2 tsp.
Black cardamom - 1
Cloves - 4
Cinnamon - 2
Bay leaves -2
Kashmiri red Chilli powder - 1 + 1/2 tsp.
Salt (to taste)
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Kasoori methi - 1 tsp.
Cumin powder - 1/4 tsp.
Cream - 2 tbsp
Coriander leaves - 2 tbsp.
Oil


Method:
Marinate chicken with 1 tsp. of ginger-garlic paste, 1/2 tsp. of chilli powder and salt. Cover and keep aside.
Heat oil and add bay leaves, powder of cloves, cinnamon and black cardamom. Add onion pieces and saute till translucent. Add ginger-garlic paste, tomato pieces, salt and saute till tomato becomes mushy. Add the powders, kasuri methi and mix well. Now add the chicken pieces and saute for a few minutes. Add  half cup of water. Cover and cook till chicken becomes tender. Finally, add the cream and coriander leaves. Serve with roti and rice.

Sent off to Lubna's "Joy of Fasting to Feasting" event.

Read More