Tuesday, November 30, 2010

Vazhakkai Poduthuval (Raw Banana Sabji )

Nov 30th 2010

Banana can be made two ways, one where it does not taste sweet , cooked when raw and must be eaten immediately ('cos it hardens and becomes dry with time), and the other where you allow it to ripen some and this tastes soft and a little bit sweet. In many south Indian weddings, ingredients are fresh roasted and added to this slightly ripe variety along with ground coconut. This however is a quick and easy dish that goes well with most south indian gravies mixed with rice. 

Difficulty level : Easy 

Time:  under 30 min

  • 3-4 bananas with slightly yellowed skin (peeled)
  • turmeric powder ( a pinch)
  • oil
  • mustard ( 1 tbsp)
  • urad and chana dal ( 1 tbsp each)
  • red chillies ( 2-3)
  • curry leaves ( a few)
  • scraped coconut ( 1 tbsp)
  • salt ( to taste)
  • hing or asafoetida ( a pinch)
  • Dosai Molagai podi/powder ( 2 tbsp)
  • Lime juice ( a tsp or so)
Method de Preparation
  1. Wash and cut bananas into small cubes.
  2. Take oil in a pan, add the mustard and when it splutters, add the red chillies, urad and chana dhal.
  3. When both slightly brown, add a pinch of asafoetida (hing).
  4. Then add the vegetables and a pinch of turmeric.
  5. Close partially for the first few minutes with a lid so the vegetable can cook (optional). Don't allow to cook too much as it will become mushy. Cover and cook only if the vegetable feels hard when you cut it.
  6. Once the banana is soft to your touch ( to remove any uncertainty take a piece out and squish with your fingers to check), add the coconut and the dosai molaga podi.
  7. Top off with salt and curry leaves and a little bit of lime juice.

Source: my friend Sangeetha

Tuesday, November 23, 2010

Mixed Vegetable Medley

Nov 23rd 2010

You know the times when you have just too little of each to make anything substantial? 2 carrots, 2 capsicums, one onion, a tad bit of tomato, barely a potato and maybe some peas? Head straight here to this recipe which is sure to use all of that and also leave you wanting some more :)

I should actually call this my one inch recipe, you will soon know why.

  • 1 inch square chopped green bell pepper (2 nos)
  • 1 inch cubed potatoes (2 medium sized)
  • 1 inch cubed carrots (2 nos)
  • 1 to 1 1/2 large onion chopped in 1 inch squares
  • peas (1/2 cup) - optional
  • Tomato ketchup or Maggi hot and sweet chilly sauce ( 3 tbsp)
  • salt
  • turmeric
  • chilly powder (1 tbsp)
  • garam masala (1/2 tbsp)
  • kasoori methi (1 tbsp)
  • oil
  • ginger garlic paste (1 tbsp)
Method de Preparation
  1. Take oil in a pan, add the ginger garlic paste. Once cooked add the chopped onions.
  2. On the side, cook the carrot and potato sprinkled with a little bit of water in the microwave  for about 4 mins (optional).
  3. Once the onions are done, add the carrot and potato, saute and cook well. Add salt and a bit of turmeric. If you have not cooked the veggies in the microwave, just cover with a lid and allow to cook some here.
  4. Once this is done, add the capsicum, saute some.
  5. Add the chilly powder and garam masala. Saute some more.
  6. Add the tomato ketchup (Maggi hot and sweet is even better) and allow everything to cook together.
  7. Add salt if needed. Season with kasoori methi and turn off heat.
  8. Serve with chappatis or with rice and dhal or just pack for lunch the next day.

Keerai Thandu Kootu [Spinach leaves/stalks curry]

Nov 23rd 2010

Time is off late a commodity that I value a lot. I am often having to challenge what is a priority to do with the one hour I get. Sometimes blogging time wins, sometimes it is a book, sometimes it is just sleep. Today, I am here, so let us get to business, and tomorrow is another day!

This is a simple recipe for a south indian curry that goes well with rice or on the side. I actually use the stalks that come with beet-root.  One can use either that or any other fresh spinach or the like.

  • Chopped and washed beetroot stalks +leaves ( ~ 2 cup)
  • Moong dhal - 3/4 cup in 3 cups of water 
  • Salt
  • turmeric powder (a pinch)
To roast and grind
  • grated coconut (1 tbsp)
  • pepper corns (1 tbsp)
  • jeera (1 tbsp)
  • urad dhal (1 tbsp)
To temper
  • oil
  • mustard (1 tbsp)
  • urad dhal (1 1/2 tbsp)
Method de Preparation
  1. Cook beet-root stalks/leaves in a vessel without closing it with water and some salt and turmeric till the stalks are soft.
  2. Cook in another vessel in the open (do not pressure cook) moong dhal with the required water with turmeric. Allow to cook to the point where it can be gently mashed when you press between fingers.
  3. In a tbsp of oil, roast all the ingredients listed till slightly brown, grind when cool and keep aside.
  4. Once 1 and 2 are done, mix together, add the ground mix, allow everything to come together. Add more salt if required.
  5. Season with mustard and urad dhal in a little bit of oil and you are done :)
Variations: You can reduce/increase the amount of peppercorn according to spice level. Reducing/Increasing amount of moong dhal will help you vary consistency.

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