Beetroot mezhukkupuratti - Beetroot stir fry
Beetroot (cut this lengthwise) - 2 big ones
Onion - sliced - 1
Green chilly sliced - 2
Turmeric powder - 1/4 teaspoon
Pepper powder - 1/2 teaspoon
Ginger and garlic crushed - 1 teaspoon
Curry leaves
Salt
Dry red chilli - 1
Mustard seeds.
Heat oil in a kadai and add mustard seeds, followed by dry red chilly, curry leaves,green chilli and ginger garlic. Fry this.
Add onion to this mixture and cook for 5 minutes.
Add powders and fry this for 2, 3minutes.
Add beetroot and stir well and cover cook this in low flame for 10 minutes. If necessary add one or two spoons of water.
After some time remove the cover and cook this in medium till the stir fry is dry. Serve warm
Paneer potato masala Curry
1.Grated Paneer - 1 cup
Boiled and mashed potato - 1 cup
2.Onion chopped - 1
Tomato chopped - 1
Green chilli - slit - two
Ginger sliced - 1 teaspoon
Garlic sliced - 1 teaspoon
Curry leaves - few
Cumin seed- 1/4 teaspoon
Oil - 1 1/2 tablespoon
Salt
Powders - Turmeric powder - 1/4 teaspoon, Chilli powder - 1/2 teaspoon, coriander powder - 3/4 teaspoon,mango powder or chat masala (if available ) 1/2 teaspoon- or if you are from kerala go for meat masala)
Peanut butter - 1/2 teaspoon (optional- but believe me this gives a very rich flour ).
Cream or coconut milk - 1/4 cup (but often I use hot water ).
Method:
1. Heat 1 tablespoon of oil in a pan and fry paneer in low heat for few minutes and remove from heat.
2. Add the remaining oil to that pan and fry curry leaves, ginger, garlic green chilli for a minute or so.
3. Add onion and 1/4 teaspoon salt and cook in medium heat for 5 minutes.
4. Mix all the powders with 1/2 teaspoon water and make a paste. Add this to the onion mix and fry for 2 minutes
5. Add chopped tomato and cook this till the oil starts separating from the edges.
6. Take 4/3 portions of this masala and allow this to cool and grind well.(optional I often omit this step if I am cooking for myself )
7. Add peanut butter to the hot onion masala and fry for one minute. Now add mashed pottato to this mixture and stir well & the prepared paneer to this mixture and cook for one or two minutes
8. Mix the grind masala with the curry and let this all boil once. Now you can reduce the heat and add cream or coconut milk. Don't boil the curry again. Stir well.
Serve this with chappati, pasta or rice.
Vegetable Korma
Vegetables cubed - 1 cup.
Onion sliced - 1 small.
Tomoto - 1 small
Coconut milk - 1/2 cup or shredded coconut 1/4 cup.
Mustard seed - 1/4 tsp
Cumin seed - 1/4 tsp
Garlic and ginger sliced - 1/2 tsp each.
Bay leaf - 1/2
Coriander powder - 4/3 tsp.
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp.
Cashew nuts - few.
Oil
1.In a heave bottom pan heat oil on a medium heat.
2. When oil is hot add mustard seeds and when it cracks add ginger and garlic slices , cumin seeds, and bay leaf. (you can also add one clove and half star-anise); fry this for one or two minutes.
3 Add onion , green chilli and salt and on low heat cook for 5-7 minutes.
Grinding.
1. If you are using shredded coconut grind this at this stage , if it is coconut powder mix it with water to make 1/4 cup.
2. Grind the cashew nuts in this coconut mixture.
4. Check the onion mix and if it is transparent add the masals and turmeric. Fry for few minutes.
5. Mix this with coconut and cashew nut mix to get a thick paste. ( If the mixture is hot allow this to cool).
6. Add mixed vegs to the heavy bottom pan (we already prepared onion mix) and fry this for few minutes. Allow all the left over masalas in that pan to coat the vegetables.
7. Add the grind mix to this and stir well and cook in medium heat for further 5 minutes.
8. Add 1 cup (more or less depends on the consistency you want) hot water and bring to boil. Then cook in low heat for further 5 minutes.
9. Turn the heat off and add natural yogurt (curd) or cream to adjust the heat.
Serve this with paratha, chappathi or nan bread :)
Taro curry - Chembu curry
Chembu ( Taro) skin removed and cleaned cut into small pieces- (it is better to wash this more than two times ) - 1 cup.
Turmeric powder - 1/4 tsp.
Coconut powder mixed in 1/4 cup of water.
Green chilli - 2
cumin - 1/4 tsp.
Tamarind pulp - 1 tsp
Shallots - 3
Garlic and ginger - 1/4 tsp sliced
Curry leaves - few
Mustard seed - few.
Oil
Method.
1. Cook taro with turmeric and salt in 1 1/2 cup of water for aroung 20 minutes.
2. Heat oil in a pan and add mustard seeds, cumin seeds, curry leaves, green chilies, followed by shallots, ginger and garlic. Fry this in low flame for 3-4 mnts.
3. Allow this to cool and grind this to get a thick paste.
4. Once taro is cooked add the grind mixture to that along with tamarind pulp and cook in low flame for further few minutes.
5. Add coconut milk and stir well, and cook for one or two minutes.
6. Serve warm.
Ingredients:
1. Mushroom- 500g
2.Onion thinly sliced- 4 medium.
3.Garlic sliced- 11/2 tbspoon
4.Ginger sliced- 1 1/2 tbspoon.
5.Red chilli powder- 2 tbsp
6.Garam masala- 1/2 tea spoon
7.Salt- to taste.
8.Curry leaves few
9.Musturd seeds
10.oil
11.coconut milk 2 tbspoon.
Method.
1.Clean the mushrooms in hot water with little turmeric powder in it.
2.Heat oil in a pan and add mustard seeds.
3.When the pop up add curry leaves then add onion,ginger and garlic
and fry in low heat for 10 mnts with little salt.
4. Once it is done, means the onion is golden brown, add chilli powder
and fry for a further one mnt.
5.Now add the sliced mushrooms and combine well.
6.Sprinkle garam masala and cook for further 2-3 mnts or till it is dry.
7.Then add the coconut milk and mix well.
Yes it is ready..serve with rice or bread...
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