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!!