Showing posts with label winter veggies. Show all posts
Showing posts with label winter veggies. Show all posts

Wednesday, January 6, 2016

Mysorean Style Avarekalu Kurma/saru

Avarekalu (kannada),Chikkudu (Telugu) also known as surti papdi lilva (gujrati) is a type of broad bean from India. The tasty pods and plump seeds are culinary delight and part of the menu on Sankrathi festival in many part of india. Avarekalu is my all time favourites! I just love it’s flavour and keep making up excuses to use it in all the dishes I make during when it is available in plenty especially during winter.


For the main dish:

  1. 2 cups - Avarekalu
  2. 1/2 cup- carrots,cut into cubes
  3. 1 big sized Potato,cubes
  4. 1/2tsp Turmeric powder
  5. 2 Tomatoes,chopped
  6. Salt to taste

For the masala paste:

  1. 1 cup Freshly grated coconut
  2. 1tsp Khus khus/poppy seeds
  3. 2-1inch pieces of cinnamon
  4. 10 cloves
  5. 10 Garlic coves
  6. 1 inch piece Ginger
  7. 1/2tsp Cumin/jeera
  8. 1tsp Coriander seeds/daniya
  9. 3tsp Chilly powder
For the Tempering:
1/2tsp Mustard Seeds
2 Spring curry leaves
2tbsp Ghee or oil


  • Pressure cook beans and all the vegetable,turmeric powder and salt with 2-3 cups of water.Just take 2 whistle .(Cooking time will be lesser when cooked in a pressure cooker). the beans shouldn't be overcooked. If you do not want to pressure cook,then boil some water and add the veggies,partially cover and simmer for 10 -15 minutes or till done.
  • Meantime prepare the masala by dry roasting all the ingredients except coconut and chilly powder,until fragrant on low heat,constantly stirring.Let it cool
  • Add the roasted spices ,coconut and chilly powder to the mixer grinder and blend everything together into fine paste.Add 1or 2cups of water for easy blending.
  • Now take a pot and add cooked beans and ground masala paste.Mix it well,taste for salt,you can also add little sugar if you want,adjust to your liking.Cover and simmer the kurma on medium heat for at least 5-6 minutes.
  • Prepare the tempering by heating ghee or oil in a pan,add mustard seeds,let it crackle.Add curry leaves and switch off the gas.
  • Pour this over the kurma and its ready!
  • Serve hot with rice,idli or puri.

Tuesday, January 5, 2016

Thai inspired Stir Fried Purple Cabbage and Red Bell Pepper with Brown Rice

    Quick and easy Thai brown rice fried rice that's packed with purple cabbage and red pepper, and made with a unique and savory Thai-inspired stir-fry sauce. If you have leftover rice already, dinner is on the table in 20 minutes! 

      This dish was inspired by the beautiful Red cabbages available now at our nearest super market. You can change the spice balance to your tastes - more spice, less spice,Italian spice or Thai. You can also use meat or shrimps.


    1. 3 cups Purple cabbage,chopped
    2. 2 sweet red peppers - cut into thin strips or cubes
    3. 2 spring onion greens - diced
    4. 1 tsp resh ginger chopped finely
    5. 1 tbsp Fresh garlic chopped
    6. 1 small red onion chopped
    7. 1 Tbsp peanut or any vegetable oil
    8. 2 cups cooked brown rice(pressure cooked with 5cups of water with  little green peas,salt and 2tbsp oil for about 3 whistles)

     For the stir fry sauce

    1. 2tbsp. Low sodium soy sauce
    2. 2tbsp chilly sauce 
    3. 2tsp palm sugar or jaggery
    4. 1tsp Garam masala
    5. 1tsp tomato puree or sauce
    6. 1tsp Fish sauce


    • In a small bowl, mix together the ingredients for the stir-fry sauce to dissolve the palm sugar, and set aside.

    • Chop cabbage and slice red peppers. Dice ginger roots,garlic and spring onions. 
    •  Heat large nonstick skillet or wok over medium high heat. Add Peanut oil. When oil is hot,  add chopped onion,diced ginger root and garlic. Cook, stirring  often until onion is pink. About 2 minutes. 
    • Add cabbage and red peppers and continue cooking for another 2-5 minutes or until vegetables are cooked but still crunchy. Remove veggie mixture from skillet and keep warm.
    • cooked to skillet and then add cooked brown rice. (I made the rice earlier in the day and chilled it) Stir frequently to heat.
    •  Add stir fried veggies back to skillet and mix all together. Add stir fry sauce and stir to combine.
    • Continue cooking, stirring occasionally, until the sauce coats the rice and vegetables, about 1 minute.
    • Add more soy sauce or chilly sauce to taste. Serve garnished with green onion.

    Sunday, September 6, 2015

    Spring chicken roast

    Never-fail recipe for cooking chicken breasts with the bone still on. It's cheaper than buying boneless, in my opinion tastier, and just as quick and easy! And if you prefer, You can leave the skin on the breasts, as you wish, but I think it’s important that the bone be left in. This is just my preference (I think it boosts flavour) but bear in mind that this is a pretty easy-going recipe, and you could use thigh fillets if that’s easier.
    Try this recipe ... it's delicious--subtly flavoured and nourishing with lots of fresh herbs...along with this chicken roast ,keeping with the spring theme,you can serve some stir fried half a dozen diced new potatoes with the peas,coloured bell pepper and cauliflower.

    Ingredients for the chicken roast:
    1. 3-Chikcen breast halves 
    2. Butter for Roasting
    Ingredients For the herb paste:
    1. 1 bunch spring onion ( 3-4) (only the green part), chopped
    2. 3 springs of mint  leaves, chopped
    3. 1/4 cup Coriander leaves/cilantro ,chopped
    4. 10 cloves garlic, peels and crushed
    5. 10 cashew nuts
    6. 150 ml extra virgin olive oil or any vegetable oil
    7.  Salt to Taste
    8. 2tsp Lemon juice
    9. 5 Green chillies (optional)
    10. 1tsp pepper powder
    1. Heat a frying pan over medium heat and toast cashew nuts lightly for 2 minutes.
    2. Place all the ingredients in a food processor and blend to a purée (don’t over blend).
    3. Either use immediately or store in a jar in the fridge.
    4. Wash and pat the chicken dry..
    5. Smear the paste all over the meat.
    6. Rub it nicely and refrigerate overnight.
    7. Heat the cast-iron or heavy nonstick skillet over high heat until hot but not smoking.add the butter and when the butter is foaming, Place the chicken breasts in skillet and cook  for 2 minutes.
    8.  Reduce heat to medium-high; continue cooking, occasionally rearranging chicken breasts and flip the pieces so to evenly roast on both the sides, roast until fat renders and golden brown, about 12 minutes.
    9. Serve hot with stir fried veggies.
    Tip-- Use apple cider vinegar to deglaze the pan you used on the stove to make sauce! just pour in cider vinegar till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.

      Cook and cool the chicken as above, then freeze in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above.

    Sunday, December 21, 2014

    Restaurant style Matar mushroom Masala....

    Who does not love Matar mushroom? Especially in winter season.But the problem is that our regular matar mushroom preparation does not go well with our party menu.
    Presenting the restaurant  style matar/peas mushroom for coming new year party or any other special occasion.

     (Serves five):
    1. Fresh button Mushroom- 15 
    2. Green peas-2 cups
    3. Green chillies (slit) 2
    4. Cumin seeds 1 tsp
    5. Kashmiri Red chilli powder 2 tsp
    6. Coriander  powder 2 tsp
    7. Garam masala 1 tsp
    8. Turmeric powder 1/2 tsp
    9. Salt to taste
    10. Onions (finely chopped) 2
    11. Oil 3 tbsp, 
    12. Tomato puree 1 cup
    13. Ginger garlic paste 2 tsp
    14. Sugar 1 tsp
    15. Kasoori methi 2tsp
    16. Fresh cream1/4 cup
    17. Fresh coriander leaves for garnish.

    Ground to paste:
    Cashew nut 15
    Poppy seeds 1 tbsp 
    Soak together in 1/2 cup of warm water for 10 minutes and grind it to smooth paste.

    • Boil peas in 4 cups of water for about 15 minutes,drain the excess water  and keep aside. you can also add little salt while cooking.
    • Heat 1tbsp of butter in a pan and add mushroom and blanched peas and saute for 2-3 minutes on high heat and keep a side.
    • Heat oil in a sauce pan,add cumin seeds and wait till its crackles,add chopped  onions and saute till it changes to light pink colour
    • Now add ginger garlic paste, green chillies, tomato puree, chilli powder, coriander powder, garam masala kasoori methi,salt and sugar. Fry well till the oil comes on top.
    •  Add the sauteed mushroom and peas with one cup of water. Cook for a while. Add the ground paste of cashewnut and poppy seed and cook for some more time. If the curry becomes thick, add little water or some milk accordingly. 
    • Lastly Add fresh cream and mix it well and take it off the flame.
    • Garnish with fresh coriander leaves and Serve hot with roti or jeera rice. 
    During off season you can use frozen peas in this recipe.Just saute the peas with mushrooms instead of blanching as mentioned in the recipe that's all.
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