Mixed Vegetables Red Curry

Ingredients:
Baby corn - 10
Beans - 15
Cauliflower - 1 head (small-size)
Green peas - 1/3 cup
Cottage cheese (low-fat) - 200 gm (cubed)
Green capsicum - 2 (small-size)
Onions - 3 (small-size)
Thai red curry paste - 3 tsp. (store-bought)
Coconut milk - 1 cup
Oil

Method:
Trim the ends of the beans and snap them into two. Cut the cauliflower into florets. Peel the onions and slice them. Slit the capsicum into pieces.
Steam baby corn, beans, green peas and cauliflower.
Heat oil and saute onions till they change colour. Now add the red curry paste and saute for 3 to 4 minutes.
Add the capsicum and continue sauting for 2 minutes.
Now mix the steamed vegetables and cottage cheese .
Pour the coconut milk and cook for 2 to 4 minutes. Check for salt (if required, do sprinkle according to your taste as store-bought red curry paste already contains an ample amount of salt).
Remove from heat.
Serve with toasted bread, white rice or chapathis.

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The Third Anniversairé!

Today, www.nandinisfood.com celebrates its birthday!  I would like to thank all readers and blogging friends for continuing support.

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Coconut Chutney with Bengal Gram

Ingredients:
Coconut (grated) - 3/4 cup
Bengal gram/chana dal - 2 tbsp.
Garlic - 2 big cloves
Dry red chillies - 3 (or as per taste)
Salt (as per taste)
Oil - 1 tsp.

For tempering:
Mustard seeds - 3/4 tsp.
Cumin seeds - 1/2 tsp.
Urad dal - 3/4 tsp.
Oil

Method:
Heat oil and roast the bengal gram till golden colour. Remove.
In the same pan, add chilli and garlic. Roast till the chillies become crisp.
Grind bengal gram, garlic, chillies, coconut and salt.
Add a little water and grind.
Temper with the given ingredients.
Enjoy with idlis and dosas.

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Capsicum Fry

Ingredients:
Capsicum - 1 (sliced)
Onion - 1 (sliced)
Sambar powder - 1 tsp.
Salt (as per taste)
Oil - 1.5 tsp.
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.

Method:
Heat the oil in a pan.
Add the mustard and cumin seeds to the oil.
Allow the mustard to crackle.
Then include the onions, and saute till they change their colour.
Now add the capsicum and saute for a minute.
Now mix the salt and sambar powder and saute for 4-5 minutes.
Enjoy with some main dish.

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Coconut & Pistachio Laddu

Ingredients:
Coconut (grated) - 1 cup
Pistachio - 1 cup
Sweetened condensed milk - 1 can (400gm)
Cardamom powder - 2 pinches
Green food colour - few drops

Method:
Powder the pistachios and keep aside.
Bring the condensed milk to a boil.
Mix the grated coconut, pistachio powder, cardamom powder and food colour in the condensed milk.
When it leaves the sides of the pan, remove from heat.
Make equally-sized balls when warm.
Enjoy!

Note:
To avoid stickiness while preparing balls, apply ghee on the palms.

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Cholar Dal

Ingredients:
To pressure cook:
Chana dal/cholar dal - 1 cup
Green cardamom - 1
Cloves - 1
Turmeric powder - 1/4 tsp.
Salt - a little

To temper and cook with dal:
Oil - 1 tbsp.
Ghee - 1/2 tsp.
Bay leaf - 1
Green cardamom - 3
Cloves - 3
Cinnamon stick - 1 (desi)
Red chillies - 2
Green chillies - 3(slit till half vertically:))
Cumin seeds - 1/2 tsp.
Asafoetida/Hing - 2 pinch
Golden raisins - a fistful
Coconut (small pieces or flakes) - 1/4 cup
Salt (to taste)
Turmeric powder - 2 pinches
Ginger (grated) - 1 1/2 tsp.
Sugar - 1/2 tsp.

Method:
Soak chana dal in hot water for 30 minutes. Discard the water.
Pressure cook the dal with 2 cups of water and other ingredients given under "To pressure cook" upto to 3 whistles.
Heat oil and add cloves, bay leaf, cinnamon, cardamom and cumin and allow it to sizzle.
Now add the red chillies, green chillies and coconut pieces and saute till the coconut turns into light golden color in low flame.
Add the asafoetida and raisins and saute till the raisins puff up. Remove from heat and pour over dal.
Place the cooker on heat with tempered dal. Mix the grated ginger, salt and turmeric powder.
Simmer for a few minutes and bring it to a boil.
(I added 1/2 cup of water).
Finally add sugar and ghee.
Enjoy with luchis (loochis)/puris or with white rice.
Adapted from Bong Mom's CookBook

Note:
Coconut pieces can be fried separately and added at the final stage.
The dal should be soft but not too mashed.


Sent off to "Flavours of Bengal" hosted by Priya and started by Nayna.

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