Okra With Onions

Ingredients:
Okra - 300 gm
Onions - 2 (sliced)
Tomatoes - 2 (deseeded and sliced)
Green chillies - 3 (slit)
Garlic - 4 big pods (chopped)
Cumin seeds - 1 tsp.
Turmeric powder - 1/2 tsp.
Oil - 1 tbsp.
Salt (to taste)
Amchur/Dry Mango Powder - 1/2 tsp.
Mustard seeds - 2 pinch

Method:
Wash and pat dry the okra. Make vertical slits and cut into halves.
Heat the oil in a non-stick pan and add the mustard and cumin seeds.
When they splutter, add the onions and saute till translucent.
Add garlic pieces and saute for 2 to 3 minutes without burning.
Add tomatoes and saute till soft.
Add green chillies, salt, turmeric powder and okra.
Saute for 5 minutes. Don't add water.
When the okra release oil, add amchur powder and mix well. Remove from heat.
Enjoy as a side dish.
Source: hamaree rasoi

Sent off to Priya and aipi's "Bookmarked Recipes-Every Tuesday" event.

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Fenugreek Leaves and Carrot Stir-Fry

A simple stir fry but a healthy one.

Ingredients:
Fenugreek leaves/methi (fresh) - 1 cup
Carrot - 2 (grated)
Onion - 1 (chopped)
Garlic - 3 big pods (chopped)
Dry red chillies - 1
Mustard seeds - 2 pinches
Cumin seeds - 2 pinches
Urad dal - 2 pinches
Oil - 1.5 tsp.
Salt (to taste)

Method:
Heat the oil in a non-stick pan and add the mustard seeds, cumin seeds and urad dal. Allow the mustard seeds to crackle and the urad dal to change into golden color. Break the red chilli into two and add. Saute for a minute.
Add the onions and garlic pieces. Saute till the onions change to translucent.
Add the fenugreek leaves and saute for 4 to 5 minutes or until tender.
Add the carrot and salt to taste and saute for 2 to 3 minutes.
Remove and enjoy hot as a side dish for rice or chapathi.

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Kadappa

This recipe is one of the grand collections of my mom's maternal aunt.

Ingredients:
Moong dal - 1/2 cup
Potatoes - 3 (boiled and diced)
Onions - 2 (chopped)
Ginger - 1/4 inch (chopped)
Garlic - 3 pods (chopped)
Tomatoes - 2 (chopped)
Grated coconut - 3 tbsp.
Poppy seeds - 1 tsp.
Curry leaves - 1 sprig (chopped)
Coriander leaves - few
Salt (to taste)
Oil
Turmeric powder - 1/4 tsp.

To temper:
Mustard + Cumin seeds - 1 tsp.
Fennel seeds - 1/2 tsp.
Bay leaves - 2
Cinnamon stick - 2
Cloves - 3
Dry red chillies - 3 (cut into halves)

Method:
Cook moong dal till soft and mushy.
Dry roast the poppy seeds till light brown colour. Grind the poppy seeds with coconut into fine paste by adding little water. Keep aside.
Heat the oil in a pan and add the tempering ingredients. When the mustard seeds crackle, add the onions and saute till translucent. Add curry leaves, ginger and garlic pieces. Saute for 2 minutes. Add tomato pieces and saute till mushy.
Add the potatoes and saute.
Add the cooked moong dal, turmeric powder and salt. Bring it to a boil. Cook for 5 minutes by stirring in between.
Now add the coconut paste and cook for 2 minutes in medium-low flame.
Remove from heat and add the coriander leaves.
Enjoy with idli or dosa or puris. In my opinion, I find it best with puris.

Sent off to "Veggie/Fruit of the Month-Potato" hosted by Divya and started by Priya.

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Mixed Vegetables Pasta Soup

Ingredients:
Pasta - 1.5 cup
Onion - 1 (chopped)
Mixed vegetables - Corn, peas, carrot, cabbage and beans (chopped)
Spinach - few leaves (torn)
Basil leaves - 15 very small leaves (torn)
Oregano - 1 tsp. (dry)
Pepper powder
Salt (to taste)
Olive oil
Red chilli flakes - 1 tsp.

Method:
Cook pasta as per instructions and keep aside.
Heat olive oil and add the onion pieces. Saute till translucent.
Add the vegetables and saute. Pour required water and cook till they are tender.
Now add the spinach and basil and cook for 4 minutes. Remove from heat and cool slightly. Mash the vegetables and greens coarsely.
Again keep it in the heat.
Now add the oregano, red chilli flakes, pepper powder, pasta and salt. Mix.
Cook again for 2 minutes. Remove from heat.
Enjoy piping hot.

Sent off to Joey's "Winter Warmers" event and the Doctor's "Soup Recipes" event.

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Plantain Oats Vadai

Ingredients:
Plantains (boiled and mashed) - 1 cup
Oats - 1/2 cup
Onion - 1 (chopped)
Ginger - 1/2 inch
Green chillies - 2
Fennel seeds - 1 tsp.
Coriander leaves - few
Salt (to taste)
Oil (for deep frying)

Method:
Grind ginger, green chillies and fennel seeds without adding water.
In a mixing bowl, add the mashed plantain, oats, fennel seeds mixture, coriander leaves and salt. Mix well.
Divide them into equal-sized balls and flatten them.
Heat the oil for deep-frying in medium flame.
Fry the vadais till golden brown colour in batches.
Enjoy hot with a cup of coffee/tea.

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Broccoli Usili

Ingredients:
Broccoli florets - 1 (medium size)
Moong Dal - 1/3 cup
Dry red chillies - 3
Hing/asafoetida - a big pinch
Turmeric powder - 2 pinches
Salt (to taste)
Mustard seeds - 3/4 tsp.
Cumin seeds - 3/4 tsp.
Urad dal - 3/4 tsp.
Oil
Grated coconut - 2 tbsp

Method:
Steam broccoli and keep aside. Soak moong dal for half an hour.
Drain the water. Grind the red chillies, moong dal, a little salt and hing into a coarse paste. If it becomes a fine paste, no problem.
Grease an idli plate and add the moong dal in each mould. Steam for 10 minutes.
After few minutes, crumble the steamed moong dal.
Heat the oil in a non-stick pan and add mustard, cumin seeds and urad dal. When the mustard crackles, add the crumbled moong dal and saute.
Saute for 7 to 8 minutes. In between, you may have to add an extra little oil every 3 minutes.
Now add the steamed broccoli, grated coconut and salt and saute for 2 minutes.
Remove and enjoy hot as a side dish for rice.

Note: You can skip the process of steaming. Add the broccoli florets after sauting the dal. Saute the broccoli for 4 to 5 minutes and enjoy as a 'half-crunchy' side dish.

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