CHOW- CHOW NO ONION NO GARLIC SABJI

20170522_205300 - CopyHey There. So today’s let’s start with a self analysis. What kind of eater you are ? Following are some of the categories I could list out-

The fussy eater – I don’t want this, I don’t like that, I am in no mood to eat this

The orthodox eater – This is not exactly how my mother makes it, This is not the combination

The cautious eater – How many calories would that have, It looks gross would it be tasty

The simple eater – Eats what he is served without much questions

The experimental eater – Loves to try different dishes, cuisines and variations to dishes

So what kind of eater are you? Well I am a mix of simple and experimental eater. Except the allergy food and “not allowed to eat due to health reasons” food I like to eat or at least try every dish.

Today’s recipe is using an ingredient that a few years age I was unaware of. Chow – chow or chayote is a little sweet in nature when cooked. It has lots of water content. I usually make thoran of chow-chow. Go check out its nutritional value in Wiki.

This recipe is a no onion no garlic recipe.

INGREDIENTS:

Chow Chow – 2 medium (Peeled and chopped into thin pieces)

Coriander seeds – 1 tsp

Fennel Seeds – 2 tsp

Dry Red chilli – 2

Oil – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. In a pan dry roast coriander seeds, fennel and dry red chillies.
  2. Once cooled blend it to a coarse powder.
  3. In a pan heat oil.
  4. Saute chow-chow for a minute on high flame.
  5. Lower the flame and add the ground powder.
  6. Add salt and mix well.
  7. Cover and cook for another 5 minutes.
  8. Once the chow-chow is soft and cooked remove from flame and serve with roti or rice. 20170522_205322 - Copy

 

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VAZHA /RAW BANANA PODIMAS

Hi. So people who know me know that I am a talker. I like to talk to people to know about their culture, style, hobbies and most importantly their food. And so it happened one Saturday morning when I came to buy veggies from the veggie van that visits my building I met a neighbor friend who was buying raw bananas. While talking I came to know about this awesome recipe known as ‘podimas’. I was curious and wanted to try it.

20170813_120329 - CopyINGREDIENTS:

Raw Banana – 2

Onion – 1 medium

Green Chilli – 2

Grated ginger – 1 tsp

Grated coconut – 1/4 cup

Curry leaves – 1 stem

Coconut Oil – 1 tblspn (Preferred)

Mustard Seeds – 1 tsp

Turmeric powder – 1/2 tsp

Urad Dal – 1 tsp

20170813_120323 - CopyINSTRUCTIONS:

  1. In a pressure cooker take the Raw banana with little water and pressure cook for 1 whistle. (Yes with skin on.)
  2. Once the pressure has settled, peel the raw banana. Using a grated with big holes grate the banana and keep aside.
  3. In a pan heat oil.
  4. Add urad dal.
  5. Splutter mustard seeds.
  6. Add finely chopped onion and green chilli and saute well.
  7. When the onion turns translucent add curry leaves.
  8. Add finely chopped ginger. Mix well.
  9. Now add the grated banana.
  10. Add turmeric powder and salt and mix well.
  11. Add grated coconut and mix well.
  12. Cook for another minute and then switch off the flame.

Serve with rice.

20170813_120317 - Copy

BRINJAL- POTATO CURRY

Hey There. How you doing? Recently when I saw nice long, maroonish, organic lady finger in my grocery store I immediately jumped to pick up a pack. Since it was packed with a cling wrap but I managed to check if they are soft and good. And they seemed fine. I could not resist the temptation to pick 2 packets.

After 2 days I fished out the packets from the fridge and after washing when I started chopping – snap. The beauties had turned hard as a stick. I know after cooking they will turn all chewy and fibrous. Never mind. I tried another one. And another. And so on. So except 2 lady fingers – rest all, both packets were now wasted.

Imagine my frustration, disappointment and mood after this happened. I had to change my plan and my mood to prepare myself to cook something else for dinner. But the gloomy and dark mood remained. That is how powerful affect food has on me. L I can rejoice on seeing fresh produce. I get upset on seeing “good outside bad inside” produce.

Anyways, today’s recipe was a result of the failed lady finger. When I dug back into my fridge and saw brinjals decided to make this dish.

20170801_205027 - CopyINGREDIENTS:

Small Brinjals – 5-6

Potatoes – 2 small

Onions – 2 chopped

Tomatoes – 2 chopped

Coriander Seeds – 1 tblspn

Khus Khus – 1 tblspn

Garlic cloves -2 small

Ginger – ½ inch piece

Grated coconut – 3 tblspn

Red Chilli Powder- ½ tblspn

Cumin – 1 tblspn

Mustard – 1 tbslpn

Milk – ½ cup

Turmeric Powder – ¼ tblspn

Curry Leaves – 1 stem

Oil – 2 tblspn

INSTRUCTIONS:

  1. Cut the brinjals lengthwise. Cube the potatoes
  2. In a pan dry roast coriander seeds, khus khus, grated coconut, red chilli powder and cumin for 2 minutes. Do not brown them.
  3. Take it in a blender along with onion, tomato, garlic and ginger and blend them to make a smooth paste.
  4. In the pan, add oil.
  5. Once the oil is hot, splutter mustard.
  6. Add curry leaves.
  7. Add the blended masala in and mix well. Keep mixing till the oil starts leaving the sides of the pan.
  8. Add brinjal and potatoes and saute well.
  9. Add turmeric powder and mix well.
  10. Add salt and mix well.
  11. Add water and bring it to a boil. Close and let the potatoes and brinjals cook.
  12. Once the brinjals and potatoes are cooked add milk and keep mixing. Adjust the salt. Keep stirring for 2 minutes on medium flame.

Serve with phulkas or rice.20170801_205020 - Copy

 

 

PALAK WADAS/ SPINACH FRITTERS

2Hey There. Its lovely rains in this part of the world. The weather is cooler. The trees are bathing everyday. Washed clothes are begging for some sunlight. So with this weather its time for deep fried goodies. Why don’t a add a healthy twist.

Today’s recipe is just that. Palak wada is your usual wada with the goodness of palak.

INGREDIENTS:

Palak – 1 cup chopped

Urad dal – 1 cup soaked minimum 3-4 hours

Green chilly – 1

Shallots – 2-3

Black Pepper – 1 tsp (Optional)

Oil – for deep frying

Salt to taste

INSTRUCTIONS:

  1. Take chopped palak in blender and blend.
  2. Add soaked urad dal, shallots, green chilly, salt and blend. Add little water if required. Blend till a smooth batter is formed. 1
  3. Add whole black pepper and mix well.
  4. Heat oil for deep frying.
  5. Take spoonfuls of batter and drop it in oil. If you can shape it like wadas well and good.
  6. Fry till both sides turn golden brown.
  7. Drain on tissue or soaking paper.

Enjoy with a chutney of your choice. 3

 

 

SOYA CARROT CURRY

20170507_194624 - CopyHi There,

You know these days I feel that 24 hours is not enough and I need more hour in hand. The health sections everywhere says it is ideal and good to get good 7-8 hours of sleep. And I hardly manage to get 5-6. So, the days when I oversleep (actually sleep healthy) I wake up in a hurry and do things in a hurry. Those days my patience is low and I am literally running around to catch up on things.

Does that happen to you? What do you think are the reasons for it? Well I think we women tend to take up so much on our hands. I am not saying we do not do a good job of doing them. Instead we end up doing maybe an average job on all and then end up tired. So, things like delegation, negotiation, work load division, etc. all come to the rescue. But it needs to used well and with patience. You may ask how a food recipe is related to all this. It is my friends. This recipe is a quick side dish recipe for rotis.

INGREDIENTS:

Soya chunks – 1 cup

Carrot – 1 cubed

Cream – 1/2 cup

Onion – 1 medium

Tomato – 2 medium

Ginger – garlic paste – 1 tsp (optional)

Coriander Powder –  2 tsp

Chilly Powder – 1 tsp

Garam masala – 1/2 tsp

Coriander leaves – 2 tblspn

Oil – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Boil soya and carrots in water till cooked.
  2. Heat oil in a pan.
  3. Saute onions in oil.
  4. Add ginger-garlic paste and saute till the raw smell leaves.
  5. Add chopped tomatoes and cook till the tomatoes are soft.
  6. Take it off the flame.
  7. Blend it together in a blender till smooth paste.
  8. Transfer it back to pan and add coriander powder, chilly and garam masala powder.
  9. Mix well.
  10. Add the soya and carrot pieces along with water.
  11. Boil for another 5 minutes.
  12. Add cream and mix well.
  13. Bring to a boiling point. But do not boil.
  14. Switch off the flame and garnish with coriander leaves.

Serve with rotis. 20170507_194545 - Copy

 

 

 

 

 

 

 

 

BAIGUN BHAJA/ AUBERGINE DISCS

Hey There. I always wonder where did the vegetables get their names. I mean think of it na – Baigan or as they say in bengali – Baigun which means without any ‘gun’ or qualities. Then there is ‘Lady finger’. I mean why lady finger and why not gent finger? Then there is a range of ‘gourds’. Bitter gourd aka pavakya or karela, snake gourd aka padavalanga, ridge gourd aka turai, bottle gourd aka louki. Why “drumstick” when it is actually slender and thin and not at all drum like?

Anyways moving on to today’s recipe is this baigun bhaja. Well Brinjal needs special attention. If not used with proper spices or prepared well then this veggie is not tasty. It is said to have originated from Bengal. Brinjal is also known as ‘aubergine’ or ‘eggplant’. Phew what a name – “ahh – berrrr- gene” and “egg” + “plant”. So ideally we are eating the plant or the egg ? Did I confuse you? 🙂

There are many recipes for this simple dish. You can make your own combinations and try different flavors.

IMG_2375INGREDIENTS:

Big purple brinjals – 1

Red Chilly powder – 1 tsp

Coriander Powder – 1 tsp

Lemon Juice – 1/2 tsp

Amchur powder/ Dry Mango powder – 1/4 tsp

Turmeric Powder – 1/4 tsp

Besan / Gram Flour – 1 tblspn

Salt to taste

Oil for shallow frying

INSTRUCTIONS:

  1. Cut the brinjal in round pieces of 1 inch thickness.
  2. Soak them in water for 10 minutes.
  3. Remove them and wipe it dry.
  4. In a plate mix well chilly, coriander, amchur, turmeric, besan, salt and lemon juice to make a smooth paste. Add little water if required.
  5. Coat the brinjal pieces with this paste and keep it aside for 10 minutes.
  6. Heat a tawa with little oil for shallow frying.
  7. Once oil is hot place the pieces of brinjal and fry them on both sides till top is crispy and insides are cooked.
  8. Remove and place on tissue paper.

Enjoy it hot as snacks or as a side for rice or roti.

IMG_2375

 

MOOLI CURRY/ RADISH CURRY + INTERNATIONAL WOMEN’S DAY WRITE UP

Hey there. How are you? 8th March  is celebrated as International Women’s day. Though I feel women need not have 1 day to make them feel special but this one day brings about a change in many lives. So it is good to have a day like this.

Being a woman myself, I know how difficult a struggle you are facing. To challenge the society and traditional norms and still being the loving, caring adhesive that binds a family together is no simple task. I have learnt that no matter what you do people will always put you down. So girl, reach out for those stars without looking down. When you fall rise up again.Make mistakes again and again. No one said you should be perfect. Be guilty of some “me” time. You deserve it. Follow where your heart takes you. Be the princess of your father and remain a queen all through your life. Be comfortable in your plus size dresses and give back to those who puts you down on your weight. Become a mom when you want to. Buy yourself pretty gifts and don’t expect anyone to do that for you. Bake yourself chocolaty goodness and finish it off in one helping. Smile and laugh out loud and laugh at those who criticizes you. Be ambitious and work like you never did before. If that is what you want then don’t let others decide your working hours. Shop till you drop with your hard earned money. Be skinny and fly like a butterfly ignoring those hard stares. In short, do what you feel is right and stick to it. Do not fear to admit mistakes and learn from them. Adjust but don’t loose your identity.

So after all the ‘gyaan’ I wrote let me get down to today’s recipe. Mooli or radish is in season. And apart from paratha I didn’t knew any other recipes which I would like to have. Mooli has peppery taste that I like only in parathas. But I was surprised by this curry. The mooli doesn’t taste at all like mooli and was in fact yumm.

Recipe Source here1

Do try and let me know how you liked it.

2INGREDIENTS:

Radish – 1 (Chopped in thin slices)

Onion – 1 big

Tamarind – 1 small lemon size

Jaggery – 1 small lemon size

Turmeric powder – 1/4 tsp

Salt to taste

Ingredients to Grind:

Coriander Seeds – 1 tsp

Urad Dal/ Uzhanu – 3/4 tsp

Kadala Parippu / chickpea lentil – 3/4 tsp

Cumin Seeds – 3/4 tsp

Fenugreek Seeds – 1/2 tsp

Red Chillies – 3-4

Grated coconut – 1/2 cup

Curry Leaves – 1 stem

Oil – 1 tblspn

For Tempering:

Mustard Seeds – 1 tsp

Curry Leaves – 1 stem

Oil – tblspn

INSTRUCTIONS:

  1. In a pressure cooker add chopped onions, radish, tamarind, jaggery, turmeric and salt with a little water. Pressure cook for 1 whistle or till radish is cooked.
  2. In a pan heat oil and roast the ingredients mentioned under ‘Ingredients to Grind’ until golden brown.
  3. Let it cool down and blend it to a fine paste.
  4. Pour this paste inside the pressure cooker and mix well.
  5. Adjust the salt.
  6. In another pan heat oil for tempering.
  7. Splutter mustard seeds.
  8. Add curry leaves and switch off the flame.
  9. Pour this over the radish curry and mix well.

Serve this for rice or as a side for rotis. Enjoy till next time. Tada.