Thai green curry

Here is a heavily indianised version of Thai green curry. I have replaced galangal with ginger and lemongrass with lemon zest. But if you have access to these ingredients, please go ahead and use them for a more authentic touch. This yummy, aromatic curry goes well with plain white rice or any fried rice of your choice.

Source : Adapted from Tarla Dalal

Ingredients :

1/2 cup broccoli , cut into florets

1/2 cup cauliflower florets

1/4 cup baby corn , cut into two diagonally

1/4 cup mushrooms (khumbh) , cut into quaters

1/4 cup red capscium cubes

1/4 cup green capsicum cubes

1 cup sliced onions

2 cups coconut milk

2 tsp oil

1 tsp sugar

salt to taste

for the thai green curry paste:

2 green chillies , chopped

6 garlic cloves

1 onion , chopped

a piece of ginger or galangal

1 cup chopped coriander 

1 lemon rind , grated  

1/2 tbsp lemon juice

1 tbsp coriander (dhania) powder

2 tbsp cumin seeds (jeera) powder

2 lemongrass stalks (if available)

1 tsp salt

1/2 tsp freshly ground black pepper powder

Method:

1) Boil all vegetables in salt water. Drain and keep aside.

2) In a flat pan, heat the oil, add the onions and fry for a few minutes.

3)Put ½ cup green curry paste and cook on a medium flame for 2 minutes.

4)Add the coconut milk and 1 cup of water and simmer for 2 minutes.

5) Add all the vegetables and stir thoroughly. Add the sugar and salt, mix well and cook on a medium flame for 5 to 7 minutes.

for the thai green curry paste:

Grind all the ingredients in a mixer/blender using a little water.

Store in an airtight container or in the refrigerator. Alternatively, freeze for upto 3 months.Use as required.

Hakka Noodles

Hakka noodles is a popular dish among kids and adults. Soft noodles with succulent vegetables and select seasoning result in a mouthwatering dish. I have used Soba wheat noodles to make this healthy and wholesome. Do try this, its very simple.

Ingredients :

2  tbsp olive oil

1 cup onion finely chopped

1 cup capsicum chopped

½ cup parboiled vegetable like beans and carrot

1 tsp ginger garlic paste

1 tbsp vinegar

1 tsp soya sauce

1 tsp green chilli sauve

1 tbsp tomato ketchup

1 packet hakka noodles (I used ¼ packet soba wheat noodles)

salt to taste

Method:

Cook noodles as instructed on the packet and keep aside.

Heat oil in a pan and add onions and ginger garlic paste. Saute till the onions turn translucent. 

Add capsicum and sauté till they are semi-cooked. 

Add cooked vegetables, soya sauce, chilli sauce, vinegar, tomato ketchup, salt and mix thoroughly. Now add the cooked noodles and mix well.

Sundal

Sundal is a popular South Indian snack made with lentils or legumes and tempered with spices. It is protein rich and a very nutritious snack. Sundal made with chickpeas/channa is offered to Lord Ganesha on the day of Ganesha Chathurthi.

Ingredients :

1 cup chickpeas/white channa (soaked overnight)
2 tablespoons coconut
A pinch of turmeric powder

1 tsp lemon juice

Salt to taste

For tempering:

2 teaspoons oil
1/2 teaspoon mustard seeds
1 teaspoon grated ginger
1 teaspoon green chilli paster
a pinch of asafoetida
curry leaves

Method :

Pressure cook chickpeas for 3 whistles or till it is soft. Drain all excess water and keep aside.

Heat oil in a pan and add mustard seeds. When the mustard seeds start spluttering, add green chilli paste, grated ginger, hing, curry leaves and saute for a few minutes.

Add cooked chickpeas, salt, turmeric powder and mix well. Finally add coconut, lemon juice and mix well. Switch off gas.

Iradye (Steamed dessert)

Iradye is a steamed delicacy prepared in the Udupi district of Karnataka. It is made of rice, coconut and jaggery. A thick batter of rice and coconut is prepared and smeared on turmeric leaves, a filling of jaggery and coconut is placed in this and steamed. The result is a delicious, healthy and steamed dessert with the wonderful aroma of turmeric leaves. This is offered to Lord Ganesha on the day of Ganesha Chathurthi. 

Ingredients :

1 cup raw rice
1/2 cup grated coconut
a pinch of salt
10 turmeric leaves

for the filling

1/2 cup jaggery (grated)
1/2 cup coconut

Method:

Soak 1 cup of rice in water for 3 hours. Drain the water and grind it with half grated coconut to make a paste. Do not add too much water. 

For the filling mix jaggery and coconut.

Apply coconut oil on the turmeric leaves and spread. 

Spread the paste on the leaf to form a thin layer. Apply the filling in the center and fold the leaf. 

Place the leaf in the steamer and steam for 10 minutes. Remove the leaf and serve.

This Recipe is an entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.

Chawli Masala

Chawli masala is a very nutritious and tasty recipe made with Chawli, tomatoes, onion, mint etc (Lobhia/Karamani/Black eyed beans/Cow pea). I find that Lobhia is easier to cook than Rajma. It is also rich in iron and other vitamins. The addition of mint in this recipe contributes a wonderful flavour.

Adapted from "Tarla Dalal"

Ingredients:

1/2 cup chawli (cow pea / lobhia) , soaked overnight and drained
salt to taste
1 tbsp oil
1/2 cup finely chopped onions
1 cup fresh tomato pulp
1/2 tsp dried fenugreek leaves (kasuri methi)
1/4 tsp turmeric powder (haldi)

To Be Ground Into A Smooth Mint Paste (without Using Any Water)

1/2 cup chopped mint leaves (phudina) , washed and drained
1 tsp roughly chopped ginger (adrak)
1 tsp roughly chopped green chillies

1/2 tsp lemon juice

Method :

Combine the chawli, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.

Allow the steam to escape before opening the lid. Do not discard the water. Keep aside.

Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.

Add the fresh tomato pulp and the dried fenugreek leaves, turmeric powder and a little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Add the cooked chawli, along with the water and the mint paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

Serve hot with phulkas or steamed rice.

Field Beans Subzi

This recipe using dry field beans is a traditional Maharashtrian recipe and is called "Vaal ki Usal". You can also use fresh field beans. The combination of kokum and jaggery gives this curry a sweet and tangy taste. If you dont have kokum, you can use tamarind. Serve this curry with rotis/phulkas.

Adapted from Tarla Dalal.

Ingredients :

1 cup dry field beans soaked overnight in water (vaal in hindi and mochai in tamil)
4 to 5 kokum (soaked in water)

1 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

10 to 12 curry leaves (kadi patta)

1 tsp grated ginger (adrak)

1 cup onions, finely chopped

1/4 tsp turmeric powder (haldi)

2 tsp grated jaggery (gur)

1 tsp chilli powder

4 tbsp chopped coriander (dhania)

1 tsp oil

salt to taste

Method :

Pressure cook the field beans for 3 whistles or till it is soft.

  

Soak the kokums in 2 tablespoons of water and leave aside for 10 to 15 minutes. Purée the soaked kokums in a blender to get a smooth paste. Keep aside.

Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves and ginger and sauté for a few seconds.

Add the onions and sauté till they turn translucent.

Add turmeric powder and chilli powder and saute for a few minutes.

Add the kokum paste, jaggery and salt and cook for another 5 minutes.

Add the vaal and 1 cup of water. Cover and cook for 15 minutes.

Serve hot garnished with coriander leaves.

Udupi Style Sambar (Masali Kodhel)

Udupi Style Sambar called "Masali Kodhel" in Udupi is a preparation made of ground masalas, vegetables and dal. It is very similar to the "Arachivitta Sambar" made in Tamilnadu.  I have used Mangalore Cucumber or Mangalore Southekai which is mostly used in this style of Sambar. You can have this Sambar with steamed rice, idlis and dosas.


Ingredients :

1 medium sized Mangalore Cucumber (peel removed and cubed)
1 gooseberry sized tamarind (soaked in water)
1 tsp jaggery
1/4 tsp turmeric powder
1/2 cup cooked toor dal
1 teaspoon coconut oil
a few curry leaves

for the paste :

1 teaspoon cumin seeds
1 teaspoon urad dhal
1/2 teaspoon fenugreek seeds
1 tablespoon coriander seeds
1/2 cup coconut
4-5 red chillies
10-12 curry leaves
1 teaspoon oil

Method :

Boil the mangalore cucumber in a cup of water and add the tamarind extract, jaggery and turmeric powder. Let it boil till the cucumber is cooked.

Heat oil in a small kadai and add the ingredients mentioned under "for the paste" except the coconut. When the urad dal turns light brown, add the coconut and fry for a few minutes. Switch off the gas and let the paste cool down.

Grind this to a fine paste in a blender/mixer.

Add this to the sambar with dal and bring to a boil.

Heat oil in a small pan and add curry leaves. Add this to the sambar. Serve sambar with steamed rice and papad.

Note :

You can use any vegetable like white pumpkin, beans, cabbage, carrot, onion and potato for this sambar.

Uppu Huli Dosa (Uppu Puli Dosa)

Uppu Puli Dosa (Uppu Huli Dosa) is a traditional Udupi recipe. It is a sweet, sour and spicy pancake made of rice, lentils and spices. It does not require fermentation and is very tasty. You can add vegetables like cabbage, onion, spinach, methi leaves etc to the dosa batter.

Recipe Source : Mother

Soaking time : Minimum 3 hrs

Cooking time : 5 minutes (1 dosa)

Serves : Makes 15 -20 medium sized dosas/pancakes

Ingredients :

to soak :

1 cup raw rice (uncooked)

1 cup (par)boiled rice (uncooked)

1/2 cup moong dal (green gram dal)

1/4 urad dal (black gram dal)

2 tablespoons dhania (coriander seeds)

1 tsp jeera (cumin seeds)

1 tsp methi (fenugreek seeds)

4 to 5 red chillies

lemon sized tamarind

other ingredients :

½ coconut (grated)

1 tablespoon jaggery

1 teaspoon turmeric powder

Salt to taste

Method :

1. Soak the ingredients mentioned under "to soak" overnight or for a minimum 3 hours.

2. Add this with "other ingredients" and grind to make a fine batter.

3. Make dosas (pancakes) in the usual manner with the batter. You can add chopped vegetables to the batter like cabbage, onion, spinach etc.

Submitting this to "Meat free Mondays " and " Recipe of the week".

Tomato Onion Chutney

A juicy and tasty chutney that goes well with dosas and idlis. But beware, you may gulp down more dosas and idlis than usual ;) 

Ingredients:

for chutney

3 big ripe tomatoes roughly chopped
2 big onions  roughly chopped
2 tablespoons grated coconut
2 dry red chillies (byadige or kashmiri)
1 tsp oil

for tadka (seasoning) :

1 tsp oil
1 tsp mustard seeds
a few curry leaves

Method:

1. Heat oil in a pan. Add onions, chillies and saute till translucent. 

2. Add tomatoes, salt and saute till it becomes slightly soft.

3. Add coconut and saute for a few minutes. Switch off gas. Let the mixture cool down.

4.Grind to a coarse paste in a mixer.

5. Heat oil, add mustard seeds and curry leaves to the chutney.

This chutney goes very well with dosas and idlis.