Spicy Okra Curry - " Vendakka Puli kuzhambu " - South Indian Recipe

Spicy Okra curry - South Indian Style

Ingredients

Okra- Fresh 2 lbs
Red onions -2
Green Chili-2 Slit
Garlic -8 cloves
Tomatoes- 2

Oil- 3 tbs
Mustard seeds-pinch
Fenugreek seeds or Powder-1/2 tsp
Chili powder- 2 tsp(approx)
Coriander powder- 1 tbs
Sambar Powder-2 tsp
Curry leaves -few
Cilantro Leaves- garnish
Tamarind concentrate-1/2 tsp

To Grind

Coconut (Fresh)- 2 tbs

Prep work

• Wash dry and cut okra into 1" pieces.
• Dice the onions
• Slice the garlic cloves
• Chop the tomatoes
• If your using fresh tamarind soak in 1/4 cup of hot water
• Grind the coconut into a smooth paste  

Method

In a wok or kadai add oil deep fry the okra drain on a paper towel.(optional)

OR

In a kadai add 2-3  tbs oil saute the okra till nice and brown .

Remove from oil .

In the same kadai add 1 or 2 tsp oil add mustard seeds,wait for it to sputter add fenugreek seeds wait for it to turn slightly brown then add the diced onions,green chili.
Fry the onions till they turn golden brown, add the sliced garlic cloves and curry leaves, followed by the masala powders add a little water fry till the raw smell disappears.Add the tomatoes fry for a couple of minutes.Then add 1.5 cups water bring it to boil, you will see this curried water thicken now add the fried or sauteed okra ,tamarind pulp and the coconut paste .Check for salt and spice level.Slow cook on medium flame for another 20 minutes.

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Optional

Using Sesame seed oil makes any tamarind curry taste even better.
Adding 1/4 tsp of  fenugreek powder ,brings out the flavor.

Cinnamon Raisin French Toast

Cinnamon Raisin French Toast

Ingredients

Cinnamon Raisin Bread - 8 slices
Eggs-2
Milk- 1/2 cup
Orange juice- 1/4 cup
Nutmeg powder - 1 pinch
Sugar- 2 tbs or Honey-2 tbs
Butter or Smart Balance- 3 tbs

Method

• In a wide bowl add the milk,eggs,sugar,nutmeg powder and orange juice whisk till it all blends together.
• Dip the bread slices on both sides,using some butter pan fry the bread till it turns golden brown on both sides.
• Serve the toast  with some maple syrup,whipped cream and some fruit !

If you don't have raisin cinnamon bread you can use the regular white, wheat or grain bread just add 1/2 tsp cinnamon powder and some extra sugar or honey to taste.

I sometimes sweeten using just plain old honey..it comes out perfectly sweet,make sure to warm the honey in the microwave for 20 seconds!

Broccoli Porial - Indian Recipe

Broccoli Stir fry with Indian spices

Ingredients

Broccoli- 2 heads (chopped in a food processor)
Onions-1 diced
Green Chili- 1 slit
Garlic -2 cloves minced
Turmeric Powder-1 pinch
Salt to taste
Coconut oil/any oil  -2 tsp
Shredded coconut - handful
Mustard seeds- 1 pinch
Curry leaves

Method

Heat some coconut oil in a frying pan add mustard seeds wait for it to sputter and then add your diced onions and garlic fry till they turn transparent.
Add the green chili and curry leaves followed by the turmeric powder  stir for a minute.
Now add your chopped broccoli add salt cover and cook for 4- 5 minutes don't over cook them .
I like to make sure they don't lose their color so turn off the heat add some shredded coconut .Tasty broccoli porial !

It's healthy and scrumptious as well!

 

Scrumptious Scrambled Eggs with Spinach

Scrumptious Scrambled Eggs with Spinach

Ingredients

2 small red Onion diced
8 Mushrooms sliced
2 Green Chilies slit
Two handful of Spinach trimmed and chopped fine
1 Tomato diced
1/4 tsp of Ginger minced
2 cloves Garlic minced
4 - 6 egg whites
1/4 tsp pepper
Salt to taste
Olive Oil 2 tsp

Method

• In a wok pour olive oil approx 2 tsp saute the onions,fry for a few minutes.

• Add the mushrooms,ginger and garlic minced, green chili and salt to taste.

• Saute till the mushrooms are cooked . 

• Then add the chopped spinach,tomatoes,pepper powder and fold in the beaten eggs.

• Gently toss and cook eggs on low flame.

• Healthy and yummy  eggs can be eaten for breakfast,brunch or even lunch. 

OPTIONAL

• Any vegetable can be added to the eggs to make it interesting  try a blend of carrots and peas or broccoli.
• I add 1/2 tsp Chili powder and a tsp of Tomato Ketchup to give it a tangy taste.

Drumstick Sambar

Drumstick Sambar

Ingredients

Toor Dhall- 2 cups
Cumin Seeds-1/2 tsp or  Cumin powder - 1/4 tsp
Fenugreek seed-1/4 tsp or less
Turmeric powder-1/4 tsp
Oil -1 tsp
Small Red Onions-8


Tomatoes-2
Garlic -5 cloves
Onions-1 sliced
Mustard seeds
Red chili-2 de seeded
Curry leaves
Salt to taste
Oil to fry

Sambar Powder- 2 tsp
Chili powder-1 tsp
Coriander powder-1 tsp

Drumstick -6 oz(Frozen)
Asafoetida- 1 pinch
Tamarind pulp-1 tbs or Tamarind paste 1/4 tsp
Cilantro leaves

Prep work

Wash and soak toor dhall  / lentil for an hour.
Cook lentil in a pressure cooker with enough water,turmeric powder,1 tsp oil and cumin seeds or cumin power,fenugreek seed and small red onions .
Peel garlic and pound using a mortar and pestle.Keep aside.
Soak frozen drumstick in a bowl of hot water for 20 minutes.
Soak Lime size tamarind in water take the pulp out -1 tbs.

Method

In a pot add 2-3 tsp oil add pinch of mustard seeds and wait to sputter, add a pinch of asafoetida powder and add the sliced onions fry till the onions turn golden brown.
Add the pounded garlic,red chili and curry leaves followed by the masala powders and drumstick .
Add water to cook the drumstick,cook till they get tender add some salt .
Add the chopped tomatoes,cooked dhall and tamarind pulp add enough water bring it to boil.
Let it simmer for another 10 minutes till the consistency is right,garnish with some fresh chopped cilantro leaves.

Drumstick and Shrimp Curry

Drumstick and shrimp curry


Ingredients

Drumstick- 12- pieces(2" long)
Shrimp- 2 lbs
Half ripe Mango-1
Onions- 2
Ginger and Garlic paste-2 tsp
Green Chili-4(approx)
Fennel seed-1/4 tsp


Spice Powders
Chili Powder- 1 tsp
Turmeric Powder - 1/2 tsp
Coriander powder-2 tsp

Final Tempering
Oil- 2 tsp
Mustard seeds-1/4 tsp
Curry leaves few

Grind to paste
Shredded coconut -1/2 cup
Poppy seed -1 tsp
Fennel seed-1 tsp

Juice of 1 Lime-extract
Water
Salt to taste
Oil to fry

Directions to make the Curry

• In a  wok or an iron kadai add oil  whole fennel seeds ,chopped onions wait for the onions to brown.
• Then add the ground ginger and garlic paste,green chili  to it,fry for a couple of minutes wait till the raw smell disappears.
•  To this add the turmeric,chili and coriander powders  add a few teaspoons of water cook till u see the oil separate.
• I use frozen drumstick wash and soak them in hot water ,cube the mango add it to the masala add salt and enough water to cook approximately 7-10 minutes.
• Then add the cleaned and deveined shrimp to it,check for salt close the lid and cook for another 10 minutes.  
• Half way through the cooking time add the ground coconut (fresh or frozen) .
• Finally temper some mustard and curry leaves in a small pan and stir it into the curry.
• Tasty shrimp and Drumstick curry served with some white or brown rice .  

Carrot Kootu

Carrot with Lentils or Carrot Kootu

Ingredients

Toor Dhall -1 cup

Carrots-5
Oil
Mustard seeds
Onions-1
Curry leaf
Green Chili-2
Cumin powder-1/4 tsp
Turmeric Powder-1 pinch
Garlic-3 cloves
Cilantro leaves for garnish

Method

• Cook the Dhall or the lentils with turmeric powder,cumin and enough water.
• Chop the carrots in bite size pieces and keep it aside.
• In a wok add oil (2 tsp) when hot add mustard seeds wait for it to sputter.
• Then add the sliced onions and garlic ,green chili and curry leaf saute for a few minutes till they turn golden brown .
• Now add the carrots and salt to it stir fry for a couple minutes and add the cooked lentil or toor dhall.
• Cover with a lid cook for another 8-10 minutes till the carrots cook .
• Garnish with some Cilantro leaves.

OPTIONAL

Grated coconut can be added to the cooked carrot kootu.

Sauteed Zucchini

Sauteed Zucchini

Ingredients

Zucchini-5 nos
Onions-1
Garlic- 2 cloves 
Green Chili-2(optional)
Oil-3 tsp
Mustard seeds-1 pinch
Cumin seeds-1 pinch
Broken urid dhal- 1/4 tsp
Shredded Coconut- 2 tbs
Turmeric powder-1/4 tsp
Curry leaves
Salt

Method

• Dice the Zucchini into bite size pieces.
• Mince the onion and garlic fine.

In a frying pan add 2-3 tsp Olive oil,add the mustard seeds wait for it to sputter.
Add the cumin seeds,urid dhal,green chili,onions,curry leaves and garlic fry till they turn golden brown.
Now add the diced Zucchini,turmeric powder and salt to taste.
Cover and cook on medium flame for 6-8 minutes approx.Add the grated coconut toss and remove from flame.Delicious Zucchini saute is ready to be served as a side!
Don't over cook it,I like my Zucchini crunchy and green!
Zucchini is high in fiber and a good source of vitamin A&C! 

Mango Coconut Cream Icecream

Mango Coconut Cream Ice cream

Ingredients

Mango pulp -30 oz can or you can make your own using fresh over ripened mangoes(3)
Condensed Milk-14 oz can
Coconut Cream -13.5 oz can or milk taken from freshly grated coconut 1 cup 
Whipped Topping(Cool whip)-8 oz
Ripe Mango diced into small pieces -1/2 cup(optional)

Method

In a Mixing bowl add the pulp,condensed milk,whipped topping and coconut cream .
Using a  hand mixer blend till smooth.
Pour in a airtight container freeze for 2 hours.
Take it out and mix the diced mango pieces stir and return to the freezer  for another few hours(approx 3 hours).

Yummy tropical melt in the mouth Ice cream is ready....

Chicken flavored with Cilantro and Mint

Chicken Flavored with Cilantro and Mint

Ingredients 

Chicken-4 lbs
Salt to taste
Curry leaves
Onion-1 sliced
Oil to fry 

Grind to a smooth paste for marinade

Onions-1 
Ginger - 2"
Garlic - 8 Pods
Mint leaves- 1 small bunch
Cilantro leaves- 1 bunch
Green Chili- 2
Curry leaves- 1 sprig 
Tomato -1
Turmeric- 1/2 tsp
Pepper Powder -1 tsp
Chili powder - 2 tsp (according to spice level)
Lime juice - 2 tsp


Method

• Cut the chicken in bite size pieces.
• I always do a mix of  bone in and  some boneless pieces.
• Grind the above ingredients into a smooth paste and marinade the chicken for a couple of hours.
• In a wok add  some oil,add the sliced onions and curry leaves wait for it to brown then add the marinated chicken ,check salt,cover  and cook for 20 minutes.
• The cooked chicken gives out a lot of water ,open the lid and dry fry the chicken till all the water evaporates and the masala sticks to the chicken .
• Very tender minty chicken is ready to be served with some Chappatis or Rice. 

Mango Raita

Mango Raita

Ingredients

Ripe mango -2 

Cucumbers-1 

Yogurt- 2 cups

Salt to taste

Sugar-1/2 tsp

Cilantro leaves -few minced fine

Green Chili-1 slit(optional)

Seasoning

Oil 

Mustard seeds- 1 pinch

Cumin seeds-1 pinch

Curry leaves

Method

• Peel the mango  and cucumber and cut it into small bite size cubes.
• Beat the yogurt, fold in the mango,cucumber,cilantro leaves and Chili.
• Check for salt,add 1/2 tsp of sugar mix  and set aside.
• In a small pan add 2 tsp oil add the mustard seeds wait to sputter followed by cumin seeds and curry leaf.
• Add it to the yogurt mixture ,chill it until you are ready to serve.

Delicious mango raita can be eaten as it is like a salad or as a side for yummy Rice Pilaf  or Indian Bread!!

Vegetable Curry

Vegetable Curry

Vegetable Curry  is my all time favorite to make, it's quick and easy if i don't have all the vegetable at hand i always substitute it with frozen mixed veggies!

Ingredients

Carrots- 4
Beans - 1 lb
Potatoes- 3 cubed
Cauliflower florets - 2 handful
Turnip- 1 cubed
Green Peas -handful

Other Ingredients
Onions- 2
Tomatoes-2
Ginger and Garlic paste- 2 tbs
Green Chili- 3

Turmeric powder-1/2 tsp
Chili powder- 2 tsp
Coriander powder-2 tsp

Curry leaves- few sprigs
Cilantro leaves - 1 bunch
Salt to taste
Oil to fry

Whole Spices
Cardamom -2
Cloves -2
Cinnamon -2"
Bay leaf -2
Star anise-1

To Grind 
Fennel seed - 1/4 tsp
Shredded Coconut -3/4 cup
Cashew nut (optional)
Water

Prep  work
Grind the Fennel,Coconut and Cashews with some water into a smooth paste.
Cut all the vegetable and keep aside.
I also add coconut cream instead of grinding shredded coconut.



Method in easy steps

• Pour Oil in a wok or a pot add the whole spices wait to sputter then add the onions and fry till they are golden brown.
• Now add the ginger and garlic paste along with that you can add the green chili,curry leaf ,fry for a few minutes then add the Indian masala powders with some water. 
• Fry till u see the oil separate and the raw smell disappears now add the diced tomatoes.
• Stir in the vegetables,add 2 cups of water check for salt .
• Simmer the sauce, cover with a lid and cook for 10 minutes.
• Open the lid add the ground coconut paste and simmer for another 7 minutes garnish with some cilantro leaves .
• Final Tempering can be done using  2 tsp oil and some curry leaf!
  
  
  
  
  
  
  

Paneer and Spinach Cutlets

Paneer and Spinach Cutlets 

Ingredients

Paneer-8 oz
Spinach - 1/2 cup chopped
Potatoes -2 large

Other Ingredients 

Onions -2 medium
Garlic- 3 cloves
Ginger-1"
Mint leaves- few
Cilantro leaves -1/4 bunch
Green Chili-1 minced

Spice Powders

Garam masala- 1 tsp
Turmeric powder-1/4 tsp
Chili powder-1/2 tsp(according to spice level)
Pepper powder-1/2 tsp
Salt to taste

All purpose Flour- 3 tbs
Water

Breadcrumbs-1 cup

Oil to fry


Prep work 

• Mince the onions,garlic,ginger,green chili in a small chopper keep it aside.
• Mince the Spinach ,Mint and Cilantro leaves.
• Boil the potatoes peel,mash set aside.
• Thaw the Paneer at room temperature and mince it fine.I use a Ninja chopper to mince it
• make a smooth batter with the flour and water for dipping.
• Bowl of bread crumbs. 

Method

• In a frying pan add 3 teaspoons of oil saute the onions,ginger and garlic fry till it turns golden brown.
• Add the spice powders wait till the raw smell goes then add the paneer, the minced leaves.
• Saute for a couple of minutes,add salt to taste.
• Cool the paneer mixture at room temperature add the mashed potatoes to it mix well and check for salt.
• Make round patties dip in the flour batter,coat with breadcrumbs and shallow fry in oil.

Tips

Eggs can be used instead of flour.

To make it Gluten free use a combination of rice and corn flour to dip and fry the cutlets.    

   

Rasam Recipe - Kid friendly version

Kid friendly Rasam Recipe

Ingredients

Tomatoes-2 Pureed
Pepper corns-1/2 tbs
Cumin Seeds- 1/2 tbs
Garlic Cloves -6 Crushed(whole)
Cilantro Leaves- 1/2 bunch minced fine
Curry leaves- 1 sprig

Mustard seeds-few
Red Chili-1
Asafoetida Powder -1 pinch
Turmeric Powder-1/4 tsp
Rasam Powder-1 tsp (optional)

Lime Juice-2 tsp
Water -1.5 cups
Oil to Temper

Prep Work

• Crush the pepper,cumin and garlic using a mortar and  pestle.

• Puree the tomatoes.

Method

In a Kadai add 1 1/2 tsp oil add the mustard seeds wait for it to sputter ,add the split red chili,asafoetida powder ,wait for a few minutes then add the crushed garlic,pepper and cumin saute for a few minutes add the rasam and the turmeric powders followed by the curry leaves.Now add the pureed tomato,water and lime juice .Add the fresh minced Cilantro leaves bring to boil when it begins to froth  turn off the heat.

• Do not let the rasam boil over it loses it's aroma!
• This is kid friendly version...!
• A friend of mine crushes some whole  Coriander seeds and 1 Green Chilies(Optional) to it ,it tastes even better !
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Simple Beans Stir Fry (Porial)

Simple Beans Stir fry

Ingredients

String Beans -1 pound Chopped 

Onions-1 

Green Chili-2

Curry leaves- few sprigs

Mustard seeds-1 pinch

Urid dhall- 1/4 tsp

Cumin seeds- 1/4 tsp

Turmeric powder-1 pinch

Salt to taste

Coconut grated-1/4 cup

Coconut Oil -3 tsp

Easy Method 

In a non stick frying pan  pour 3 tsp coconut oil, add mustard seeds just after it sputters add the cumin seeds, split urid dhall, minced onions and the green chilies.Fry for a minute or more to it add turmeric powder ,chopped beans and curry leaves.Stir fry for a couple of minutes.Sprinkle some water cover the lid and cook for exactly 7-8 minutes.Remove lid add the grated coconut stir.Yummy green bean is ready to be served with some white rice and sambar.

Salmon Fish Cutlets

Ingredients

Canned Salmon- 2(7 oz)
Potatoes-3
Onions-2 medium minced
Minced Ginger & Garlic -1 tbs each
1 tsp Vinegar
Eggs-2
Bread Crumbs-1 cup

Other Spices
Green chili-2
Fennel powder-1 tsp
Turmeric-1/4 tsp
Pepper-1 tsp
Handful of chopped Coriander and Mint leaves
Salt to taste
Oil to fry (1 ladle)


7 Easy Steps

• Drain Salmon squeeze extra water .
• Boil potatoes ,peel and mash.
• Beat 2 eggs with some salt  and pepper. 
• Have the breadcrumbs in a bowl  for rolling.
• In a wok add oil fry the onions,minced ginger,garlic ,chilies,add the fennel and turmeric and pepper powder, for more spice curry powder can be used too.
• To this add the drained salmon and fry till the fishy smell disappears I like to add a tsp of Vinegar and then the chopped cilantro and mint leaves ,remove from stove add the mashed potatoes, check for salt.
• When cool make round or oval patties dip in the egg and then roll in the breadcrumbs  shallow fry in a frying pan.