Potato brinjal stir fry

Ingredients:

brinjal small - 3
potato (boiled)- 2
coriander powder - 2 tsp
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
mustards seeds
oil
salt

Method:

Heat the oil and add the mustard seeds. Once they have spluttered, add the potato cubes and brinjal slices and all the spices and cook tilll done.

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Bitterguord(pavakkai) Pappu

Ingredients:

Bitter gourd - 1 medium sized
tamarind extract - 3/4 tsp
Turmeric powder - 1/2 tsp
Salt
Toor dal - 3/4 cup
Fresh grated coconut - 3/4 cup
Chana dal - 2 tsp
Red chilli - 2 (modify according to your level of spice tolerance)

For tempering:
 
Oil - 1 tsp
Mustard seeds - 1 tsp
Split urad dal - 1/2 tsp
Curry leaves - a few sprigs

Method:

• Cook toor dal till very soft
• Heat a tsp of oil in a pan. Fry chana dal and red chillies in this. Add a pinch of asafoetida and switch off the heat. Once this cools, grind it to a smooth paste along with grated coconut.
• add tamarind extract(3/4 tsp)
• Slice bitter gourd into thin round slices.
• Cook bitter gourd slices in tamarind water to which turmeric powder and salt has been added.
• Once it is cooked, add the ground mixture to this. Boil for 4-5 minutes.
• Then add the cooked toor dal. Mix well and heat for a minute or two. If you feel the curry is too thick at this stage, add a little bit of water.
• Heat a tsp of oil. Season it with mustard seeds, urad dal and curry leaves. Once the mustard seeds pop, pour this over the curry.

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Baigan bharta

Got this recipe from My Feasts blog. We loved this recipe and will do it more often.


Ingredients:

1 medium eggplant
1/2 tsp ghee
1 tb vegetable oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1/2 turmeric powder
1/2 tsp garam masala
1/2 tsp coriander powder
1/2 tsp chili powder
1/2 medium onion - minced fine
2 cloves garlic - minced fine
1/2 in ginger root - minced fine
1 medium green chilli - chopped fine
1 small ripe tomatoes finely chopped
salt to taste
1 tb chopped cilantro






Method:

Preheat oven to 400 degrees.
Wash eggplant and dry it. Make incision with a sharp knife all over the whole eggplant. Rub some oil over it . Place on a baking sheet and in a preheated oven. Bake for 40 minutes.

Allow the eggplant to cool. Once it has cooled cut it in the middle , scoop out the soft flesh and place it in a bowl. Mash finely with a fork. Discard skin.

Heat oil and ghee over medium heat. Add mustard seeds and cumin seeds. Once the spices start to pop, add the onion, ginger, garlic and green chili.

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Thengai paal rasam/ Coconut milk rasam

Got this recipe from a fellow blogger. Click here to see her blog. She sashiga and has a  tamil blog. we made a few additions to the recipe though/

Ingredients:

Coconut milk - 1/2 cup
tamarind- 1 tsp paste
turmeric powder
ground black pepper
cumin broken with pestle
coriander for garnishing.
salt
oil
for tempering:
mustard seeds
red chillies dried
curry leaves
garlic mashed

Method:

Same as the usual rasam recipe which you can find by clicking here. Add the cocnut milk in the end and turn off the heat.Hot rasam ready.

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Braised radishes

Got this recipe from Know Whey . We enjoyed it . It was unique, buttery and salty. loved it. Hope you all find it that way too.


Ingredients:

Raddishes
chicken stock
butter

Method:

• Clean and trim a large bunch of  radishes, leaving a short bit of clean, green stem.  Trim off taproot.
• Place in covered saute pan with 2 cups of chicken stock, 1/4 tsp salt and 3 T. butter
• Cover and cook on medium heat until radishes are fork-tender
• Uncover the pan and reduce the juices until only a glaze remains.
• Serve with a bit of the pan reduction.

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Tamarind rice/Puli sadam

Ingredients:

• Rice – 500 grams
• Pulikaichal (aka puliyodarai mix) – 2 to 4 table spoon
• Peanuts - handful
• For dry roasting and powdering
  
  • Bengal gram – 1 table spoon
  • Coriander seeds – 1 table spoon
  • Urad dal – 1 tea spoon
  • Red chilli – 4 to 5 no
  • Pepper corns – 10 to 15 no

Method:

• Cook rice as grains separated
• Dry roast and powder coarsely the given ingredients.
• Add this powder and 2 to 4 table spoons of pulikaichal with cooked rice and mix well.

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Stuffed capsicum

Ingredients:

Capsicum - 2

For stuffing:

2 medium potatoes,boiled
1/4 cup fresh/frozen green peas
2 tbsp chopped fresh coriander
1 small onion,finely chopped
1/2 tsp red chilli powder
1/2 tsp jeera powder
1/2 tsp garam masala

1/2 tsp kasuri methi
salt to taste
1 tsp oil

Method:

• Peel the skins of boiled(we microwave them) potatoes and grate it or mash it properly.
• Heat oil in a pan and crackle jeera, finely chopped onions and fry until light brown in color.
• Add mashed potatoes and peas(soak them if they are the dry kind) and fry until the mixture is well mixed.
• Add red chilli powder,jeera powder,garam masala,kasuri methi(crush them with hand to bring out the flavour),salt to taste.Fry for a minute and switch off the flame.
• Add finely chopped coriander to it and garnish.
• Stuff this into the capsicum which is already deseeded and saute in a pan with some oil. You can also  broil the stuffed capsicum in the oven. works fine.

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Black eyed peas(aka redneck caviar) and chicken Tacos

For Taco assembling:

Ingredients:

Tortillas
hot sauce (optional)
black eyed peas salad
chicken
cheese( we omitted this)

Black eyed peas salad/ dip preparation:(adapted from the Neelys' recipes)

Ingredients:

• 2 – 15 oz. cans of blackeye peas, drained
• 1/2 cup red onion, diced (about 1/2 of medium onion)
• 1/2 cup yellow bell pepper, diced (about 1/2 of pepper)
• 2 tablespoons green onion, chopped (about 3 green onions)
• 1/3 cup cilantro leaves, rough chopped
• 1/4 cup canola oil
• 1/4 cup rice wine or white wine vinegar
• 1/2 teaspoon brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Method:

- Begin by draining the peas.

- Dice the purple/red onion, green onion, yellow bell pepper and rough chopping the cilantro.

- Mix together the black-eyed peas, onion, pepper and cilantro in a bowl.

- In a small bowl whisk together the vinegar, oil, brown sugar, salt and pepper, pour over the black-eyed pea/onion/pepper combo, mix well to combine.

Chicken preparation:

Ingredients:

chicken small pieces

salt and pepper

Method:

Heat oil in a pan and stir fry the chicken with salt and pepper. We had some leftover chicken that we made for lunch with indian spices. I just broiled them and used them after shredding them with a fork.

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Pudina Panneer Masala

Ingredients:

Mint - 1 bunch
panneer - 250 g
onion - 1 medium sliced
tomato - medium chopped
whole garam masala (cinnamon, elaichi, cloves, bay leaf)
chili powder - 1/2 tsp
turmeric powder - 1/4 tsp
coriander powder - 1 tsp
salt
heavy cream (optional)

Method:

Heat oil in a pan and temper the whole garam masala.
Follow it up with onion and saute them
Add tomato and cook till done.
Add the spices and cook so that the raw  smell vanishes.
Add the mint cut and panneer and cook for 10 mins and turn the heat off.
Top it with heavy cream.

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Asian Egg noodles

Ingredients:

Egg noodles
oyster sauce- tsp
soya sauce - 1 tsp
carrot julienned
celery julienned
mushroom - handful chopped
egg-2
salt and pepper

Method:

Boil water and add the egg noodles and salt and cook per directions on the packet.
Add olive oil in a wok and then add the egg and scramble it.
Add the veggies and stir fry them.
Add the oyster sauce and the soya sauce.
Then after cooking for sometime add the egg noodles and fold everything together.

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Goat cheese souffle

Nice and fluffy souffle that are good with almost anything. Souffle is a light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit. We have cheese souffle here. They go fine wherever bread is used. They are great with gravy or sauces that you prefer. They pair with salads very well.

Ingredients:

3 ounces cultured butter lightly salted
2 tablespoon bread crumbs
2 ounces all purpose flour
8 ounces whole milk
16 ounces plain goat cheese
6 eggs, separated
1 dash Tabasco
Salt and ground pepper to taste


Method:

• Rub the inside of six 3/4-cup souffle dishes or two and one half muffin tins with one ounce of butter. Coat with breadcrumbs(We used panko breadcrumbs with garlic flavour. It complemented the taste of the souffle) and tap out excess. Set aside.
• Lightly toast flour in a heavy bottomed pot over medium heat. Add butter and stir until flour and butter are combined to form a roux. Add milk while whisking over medium heat. Whisk until smooth and roux thickens to a mashed potato consistency.
• Remove from heat and allow to cool. Add the chèvre and egg yolks and mix using a rubber spatula, until well combined. Season the base with Tabasco(any hot sauce will do), salt and pepper.
• While the base is cooling, whip egg whites until they form soft peaks., then fold into the souffle base.
• Divide the mixture among prepared ramekin dishes. Preheat oven to 350 degrees F. Bake in the oven until they are puff and golden brown (about 50 minutes).

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Panneer Bhurji

Kids will love this. Very colourful yet very nutritious. Easy to make if you have readymade panneer. Serve while hot.


Ingredients:

Panneer - 1 cup or a little more
Onion - 1 small chopped finely
tomato - 1 small chopped finely
garam masala - 1/2 tsp(optional)
turmeric powder - 1/4 tsp
green chillies - 3-4 chopped
mustard seeds - 1tsp
cumin seeds - 1 tsp
hing - a small pinch
coriander leaves for garnish
salt
oil for tempering

Method:

Temper the mustard and cumin seeds and then add the hing pinch and cook.
Saute the onions till translucent and then add the tomato and cook for a few mins
Add the spices and cook till the raw flavour vanishes.
Crumble the panneer with hand and add them to the masala and then sprinkle salt and then cook for a few mins.
Garnish with coriander leaves.
Goes really well with rotis.

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Brown rice stuffed bittergourd

This recipe was adapted from Yasmeen's blog. This is very good for diabetic people. You can find some good uses of bitter gourd in the other blog post. Instead of Bulgur we substituted with brown rice that was there in our kitchen pantry. It came out well, that is if you like bitter gourd.

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Patata Bravas

Hola Amigos!

Patata bravas is a traditional tapas recipe. Each household has their own recipe and finds them the best. kids sure will love this recipe needless to say about adults. Tapas means a variety of appetizers or snacks in the Spanish cuisine. It is usually served to encourage conversation among people who otherwise will be busy eating a whole meal. We had Tapas for the first time in Solea Restaurant, MA, USA. You can find the review of the restaurant in our other blog. Just click here.



Ingredients:

• 3 bsp of olive oil

• 4 large Russet potatoes, peeled, and cut into wedges
  
• 2 tbsp minced onion
• 2 cloves garlic, minced
• Salt and freshly ground black pepper
• 1 1/2 tablespoons Spanish paprika
• 1/4 tsp Tabasco Sauce
• 1/4 tsp ground thyme
• 1/2 cup (4 fl. oz) Ketchup
• 1/2 cup (4 fl. oz_) mayo
• Chopped parsley, to garnish
• 1 cup (8 fl. oz) olive oil, for frying

Method:

Brava sauce:

In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and saute until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.

Potatoes:

Boil the potatoes. Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.

Mix the potatoes with sauce before serving. Garnish with parsley and serve hot.

Hope you will enjoy this recipe too like we did.

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Brinjal Masaal

Ingredients:

brinjal - 3 cut into four
ginger garlic paste - 1 tsp
coriander leaves - a handful
green chillies paste - 1 tsp
salt to taste

Method:

Heat oil and temper mustard seeds and urad dal.
Add the brinjal pieces and add the spices and cook till done. Sprinkle salt and cook.
Garnish with coriander leaves chopped.,

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Sweet Potato Parathas

Hello,

We are posting the recipe of sweet potato parathas, which we tried last weekend. Though we did it for the first time, it came out well. It was quite different in taste. here is the recipe

Ingredients:

Wheat flour - 1 cup

oil- 1 teaspoon

salt to taste

Boiled sweet potatoes - 19big)

onion - 1(finely chopped)

Jeera powder- 1/4 tsp

Chilli powder-1/4 tsp

Turmeric powder- a pinch

Butter/ Ghee for cooking the parathas

Method:

1. Remove skin from the boiled sweet potato and mash it well.

2. In a mixing bowl , take the wheat flour, add little salt ,1 tsp oil and with required amount of water prepare the usual roti dough and allow it to rest for half an hour

3. Mean while, heat oil in a sauce pan, add finely chopped onion and fry till translucent, then add all the powders and little salt and mix well

4.Finally add the mashed sweet potato and mix well. do not cook for long(1-2 mins max). This will be the paratha filling

5. Take the prepared dough and make flatten it and keep little filling in it and seal all sides and roll the parathas. They needn't be thin

6. Using butter/ghee cook the parathas on both sides till golden brown.

7.Can be served with tomato sauce.

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Rasam

Ingredients:

Tomato - 1 big
tamarind - 1 1/2 tsp
garlic pods- 3
red chillies - 3
curry leaves - few
mustard seeds - 1 tsp
cumin seeds- 1 tsp
peppercorns - 1 tsp
Dal water( or plain water is also fine)
rasam powder - 1 tsp
coriander leaves
salt

Method:

• Temper the mustard seeds, red chillies, and garlic ( smashed).
  
• Squeeze the tomatoes. Add to the pan. Mix the tamarind with water and add to the pan.
• Add the dal water.
• Grind the cumin seeds, peppercorns and add to the rasam. Sprinkle salt as required.
• Bring it to a boil and then add a tsp of rasam powder.
  
• Garnish with coriander leaves.
  

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Drumstick Sambar

We have been trying so many new recipes that we forgot the basic one, Sambar, the elixir of very Tamilian. Our motto: Eat sambar, drink sambar, sleep sambar.



Ingredients:

Drumstick - 1 0r 2
Toor dal - 1/2 cup
Onion- 1
tomato -1
Sambar powder - 2 tsp
salt as needed
turmeric powder- 1/4 tsp
asafoetida - a large pinch

For tempering:
Mustard seeds - 1tsp
urad dal- 1 tsp
fenugreek seeds- 1/4 tp


Method:

Pressure cook the dal along with turmeric and asafoetida till they are well cooked.
Heal oil in a saucepan and temper the ingredients mentioned.
Add the onions and saute them till done. Add the tomatoes followed by the drumstick and cook each of them.
Add the sambar powder and sprinkle some water and cook for 5 to 10 mins.
Then once the pressure is released, remove the dal and mash them with a ladle.
Then add the dal to the sambar and bring it to a boil and add water as needed.
Sambar is ready and is great with steamed rice, dosa and idly.

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Roasted garlic mashed potatoes

Ingredients:

Garlic - 1 head
Yukon gold potatoes -1 lb
olive oil - 1 tbsp
sour cream - 1/8 cup
butter - 2tbsp
milk if needed
salt
white pepper


Method:

Separate the garlic into cloves and add olive oil and wrap in an aluminium foil and bake for 45 mins at 350 F

Mash the garlic finely or if you are using a ricer rice the garlic along with the potatoes.

Boil potatoes with salt and then peel them.

Mash the potatoes and then add the other ingredients. Add milk if needed for consistency.

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Methi Rice / Venthaiya keerai saadam

Hi all. This dish is our favourite but we just happen to post it. This is a very healthy as well tasty recipe, nevertheless very easy to make. If you have kids or adults around the house who dont like methi leaves for it's bitterness, this is the best way to make them eat it without cribbing.

Ingredients:

For seasoning:

mustard seeds - 1 tsp
split urad dal - 1 tsp
asafoetida - pinch

For ground masala:

Channa dal - 1 tbsp
coriander seeds - 1 tsp
red chillies - 4-5

Dry roast them and grind them into a powder.

onion - med size -1
methi leaves - 1 cup
salt to taste
tamarind - small ball/1/2 tsp paste
Basmati rice - 1 1/2 cup

Method:

Season using the above mentioned ingredients and add the onions chopped and saute them. Then add the methi leaves and add a little water and cook it. once the water evaporates, add the tamarind and cook. Then add salt and the ground masala. Then cook till done. Cook the basmati rice separately and keep aside. Add the Add the masala to the rice and mix well.

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