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....