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Stir Fried Bok Choy & Awards

Hi friends,
After few busy days, I am back here to share and follow ūüôā … Hope all are quite busy trying new recipes and sharing with fellow bloggers.. All these days I too was partly busy  in kitchen preparing new recipes which some turned fab and some not oops!!. Was pretty busy on the other things in life so couldn’t capture or share my kitchen trials.. Anyways hoping to give more time on blogging again. 
Back to my post, I and hon’ always loved Chinese cuisines (No, I am not talking about Indo-Chinese manchurian and fried rice ūüėČ ). Traditional Chinese cuisines are much more interesting than we expect a cuisine would be. You will discover every meal has been well calculated for proper proportion of  greens & meat… Apart from that they also use fermented goodies for flavoring the things up. Which is why their food habits are more healthy and balanced. About their wok and extreme heat I will share in next post since lot many things to talk about it.. 
Being in China almost 4 yrs we are addicted to their food and culture. We do cook Chinese food at home 2 or 3 times a week. Never thought of sharing one ūüė¶ That’s bad.. So this post is all about “Bok Choy” lovely green from China which has a very old history. You can find them as a main dish as stir-fried alone or with some meat and also garnishing. The picture I used to share the recipe is a year old. 
Since the Chinese food are best when eaten hot and warm, photographing is really a pain. No one has patience in front of steaming hot dish ;)..  

Servings: 2
Preparation time: 3 mins
Cooking time: 4 mins
Level: Easy
Ingredients:

Bok choy 300 gm
Garlic  2 cloves
Sherry/cooking wine ¬ľ cup
Sesame oil 2 Tbsp
Salt to taste
Water to sprinkle


Method :


1. Wash the bok choy thouroughly and separate the leaves. Slice the garlic
2. Set the flame to high and heat oil in a large wok.
3. When the oil is hot enough throw in the garlic and toss for 2 secs.
4. Now add the bok choy and saute for 5 secs.
5. Add little salt and sprinkle water. Close the lid and cook for 1 min tossing inbetween.
6. Add sherry or cooking wine and toss them till all the water evaporates and the leaves are dry.
7. Splash some sesame oil and turn off the heat.
8. Serve hot with steamed rice.

Notes:

1. If you don’t want to use sherry you can omit that step. Rest of the ingredients are enough to give you a perfect stir fry.
2. You can add strings of meat along with bok choy. In that case add the meat right after the oil.
3. If bok choy is unavailable in your place replace with any green vegetables which has thick stem.

Awards:

I am so humbled by receiving these two lovely awards from our co-bloggers R.Punitha and Preeti who blogs awesome recipes and have been inspiring from the beginning. Thanks for sharing the awards.

And I would take this opportunity to thank and appreciate all other bloggers by passing these awards to all of them out there who is already rocking and who has just stepped in. All the very best and happy sharing!!

Thank you all ūüôā

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Aloo Palak / Spinach & Potato Masala

Aloo palak is a subtle spinach dish with potato. This is a healthy and delicious veggie delight to go with roti or any other Indian bread. I have seen some people use pureed spinach in this. But I use chopped spinach along with stems. I believe pureeing would kill all the nutrition the spinach holds. Anyways thats all upto to you.. For me I like the texture of my aloo palak more than that of pureed spinach masala.. And also I use to saute them in brief so that I can get most of its vitamins ūüėČ Such a health freak huh??… So here’s my Aloo palak in my style.. 

Servings: 2
Preparation time: 10 mins
Cooking time: 20 mins
Level : Moderate
Ingredients:

Potato 250 gm (1 Big)
Spinach 250 gm
Onion 200 gm (1 Medium)
Tomato 150 gm (1 Medium)
Garlic 4 cloves
Ginger 15 gm
Green chilli 2 nos
Musturd seeds ¬ľ Tsp
Cumin seeds 1 Tsp
Asafoetida a pinch
Turmeric powder ¬ľ Tsp
Red chilli powder 1 Tsp
Coriander powder 1 Tsp
Kasoori methi (Dried Fenugreek leaves) ¬Ĺ Tsp
Garam masala (Optional) ¬Ĺ Tsp
Salt as req
Vegetable Oil 1 Tbsp
Preparation:

1. Clean the spinach in cold water and drain the water. Chop them roughly.
2. Boil the potatoes with skins on and cube them into large chunks.
3. Finely chop the onion and tomato. Chop one green chilli.. 
4. Grind together garlic, ginger and one green chilli
Cooking:

1. Heat oil in a large pan.
2. Add mustard seeds and allow to splutter.
3. Now add cumin seeds and asafoetida.
4. When cumin seeds stop spluttering, add in the onion and green chilli with little salt.
5. Stir fry till onion turns brown and nicely fried. 
6. Add ginger,garlic & green chilli paste and saute well for 1-2 mins.
7. Add turmeric powder and tomato now.
8. Saute for few more mins or till the tomato softens.
9. Add coriander powder, red chilli powder and fenugreek leaves. Saute well. 
10. Now add the spinach and drizzle some water.
12. Cook in medium flame till the spinach gets cooked well.
13. Add the boiled potato and stir well.
14. Check for seasoning and adjust salt .
15. Let the gravy thickens a bit. Turn off the heat and add garam masala.
16. Transfer to serving bowl and serve with rotis.

Pavakka Theeyal/Kaippakkai Theeyal/ Bitter gourd curry

Another vegetarian dish from Kerala “Kaippakkai Theeyal”. Kaippakkai meaning “Bitter gourd”. You could also use vegetables like yam, pearl onion, raw mangoes, eggplant in place of bitter gourd. It’s¬†a curry made with roasted spices,coconut and the vegetables are boiled in tamarind water.¬†¬†
When we hear the name bitter gourd most of our face changes to no no mode..  But trust me, this

recipe is full of flavours. From sourness from the tamarind, sweet from coconut & jaggery, to slight bitter from the bitter gourd makes this dish delicious.
I like my theeyal with steaming hot rice and chutta papadam (Papad toasted in charcoal or fire). Give it a try and I am sure you will like it.

Servings:  2        

Preparation Time: 15 mins
Cooking time: 20 mins
Level: Moderate
Ingredients:
1)      Bitter gourd                                       100 gm
2)      Pearl onion                                        30 gm (5-6 nos)
3)      Asafoetida                                         a pinch
4)      Tamarind                                            5 gm
5)¬†¬†¬†¬†¬†¬†Turmeric powder ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬ľ¬†Tsp
6)¬†¬†¬†¬†¬†¬†Jaggery¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬ľ¬†Tsp
7)      Coconut Oil                                            1 Tbsp
8)¬†¬†¬†¬†¬†¬†Water ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† 1 ¬Ĺ Cups¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†
For grinding:
9)      Coriander seeds                                1 Tbsp
10)¬†¬†¬†Peppercorns ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬Ĺ¬†Tsp
11)   Garlic                                                 2 cloves (Optional)
12)   Dried red chilli                                   2 nos
13)¬†¬†¬†Fenugreek seeds ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬Ĺ¬†Tsp
14)¬†¬†¬†Coconut¬†(Grated)¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬Ĺ Cup/50¬†gm
For Tadka:
15)¬†¬†¬†Mustard seeds¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬Ĺ¬†Tsp
16)   Curry leaves                                      10 nos
17)   Pearl onion                                        2 nos
Method:
Preparation:
1)      Dry roast the ingredients given under grinding except coconut and transfer to grinding jar.
2)      In the same pan dry roast the grated coconut till brown and transfer to the same grinding jar.
3)¬†¬†¬†¬†¬†¬†Grind them using ¬Ĺ cup of water to a paste.
4)      Chop the pearl onions coarsely.
5)      Slice the bitter gourd thinly.
6)¬†¬†¬†¬†¬†¬†Soak the tamarind in ¬Ĺ cup of warm water for 5¬†mins. And squeeze them to extract tamarind paste.
Cooking:

1)¬†¬†¬†¬†¬†¬†Heat ¬Ĺ¬†Tbsp¬†Oil in a pan.
2)      Add asafoetida and chopped onions.
3)      Fry till onions turn golden brown. Now add little turmeric powder.
4)      Add the sliced bitter gourd. Saute well to combine.
5)      Add the ground paste and salt. Stir fry for a minute till it is mixed well with the vegetables.
6)      Pour in the tamarind water, mix well and bring to boil.
7)      Once boiled, reduce the flame to low.
8)      Close the lid and cook till the bitter gourd becomes soft.
9)      Finally before turning the heat off add jaggery. Turn off the heat and transfer to serving bowl.
For Tadka
10)   Take another pan and heat oil.
11)   Add Mustard seeds. When it splutters add curry leaves and sliced onions.
12)   Fry till onion become golden brown.
13)   Pour the tadka onto the theeyal.
14)   Serve with steamed rice.

Note:

1)      Theeyal also can be made using okra, eggplant, raw mangoes, yam, pearl onions. 
2)      Adding jaggery is optional. Adding jaggery lessens the bitterness from the bitter gourd.
3)      The brown colour of the curry comes from the fried coconut and coriander seeds.
 So you need to fry them well.

Pepper Chicken / Kozhi Milagu varuval

Black pepper is one of my favourite ingredient, especially when used in Non veg preparations. I am posting Pepper chicken recipe with a touch of Kerala tadka. The taste totally rely on the fresh ingredients we use to prepare. So I have used fresh ingredients wherever I can. This is definitely a treat to your taste bud. We love to have pepper chicken along with rasam and rice. However it can be also served with Indian bread. Nothing is as heavenly as an ice cream after this peppery meal.

Servings:  2        
Preparation Time: 20 mins
Cooking time: 1 hr
Level: Moderate
Ingredients:
1)      Chicken with bone                         300 gm
2)      Onion                                                  200 gm (One Big)
3)      Tomato                                               150 gm  (Two Small)                          
4)      Ginger                                                 15 gm
5)      Garlic                                                   4 cloves
6)      Green chilli                                        2 nos
7)      Curry leaves                                      10 nos
8)      Cumin seeds                                     1 Tsp
9)      Clove                                                   4 nos
10)   Green Cardamom                          2 nos
11)   Bay leaves                                         2 nos
12)   Cinnamom                                         1 stick 5cm length
13)¬†¬†¬†Turmeric powder¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬ľ¬†Tsp
14)   Vegetable Oil                                   1 Tbsp
15)   Coriander leaves                             For garnishing
16)   Water                                                  1 Cup
For Marinade
17)   Lemon juice                                      2 Tbsp
18)   Coriander powder                          1 Tbsp
19)¬†¬†¬†Red chilli powder¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬Ĺ¬†Tsp
20)¬†¬†¬†Turmeric powder¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬ľ¬†Tsp
21)   Cumin powder                                 1 Tsp
22)   Ginger garlic paste                        
23)   Crushed black pepper                  1 Tbsp
24)   Salt                                                       as required
25)   Vegetable oil                                    1 Tbsp
For Dry Roast
26)   Coriander seeds                              1 Tbsp
27)¬†¬†¬†Black peppercorns¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†1 ¬Ĺ¬†¬†Tbsp
Method:
Preparation:
1)      Dry roast the black pepper corns and coriander seeds separately
2)      Grind the coriander seeds to fine powder and crush the peppercorns to coarse.
3)      Make a paste of ginger, garlic and one green chilli.
4)      Clean the chicken and pat dry using towel. Marinate chicken with lemon juice, ginger garlic paste,
 powdered coriander seeds, turmeric powder, Red chilli powder, Cumin powder,  Salt, Oil and
 half of the crushed  black peppercorns. Marinate for atleast 15 mins.
5)      Slice the onion thinly. Slit remaining one green chilli. Chop the tomatoes and grind them
using blender.
Cooking:
1)      Heat 1 Tbsp Oil in a pan.
2)      Add cumin and allow it to splutter.
3)      When it splutters add cinnamon, cardamom, cloves and bay leaves. Sauté for 30 sec.
4)      Now add half of the thinly sliced onions. Stir fry till it becomes translucent adding little salt.
5)      Add turmeric into the onion and mix well
6)      Add the marinated chicken and combine well. Stir till chicken turns white.
7)      Now add the tomato paste and 1 cup of water. Mix everything well.
8)      Reduce the flame to low and cook the chicken for 30 -45 mins or till gravy thickens. Stir inbetween
to avoid  gravy sticking to the pan. Check for salt and if needed add it.
9)      When the gravy is thickened add the remaining crushed peppercorns. Stir to mix well.
10)   Turn off the heat.
For Tadka
11)   Take another pan and heat oil.
12)   Add curry leaves, remaining sliced onions and green chilli. Fry till onion become golden brown and
little crunchy.
13)   Transfer this mixture to the chicken and combine well.
14)   Garnish with coriander leaves and onion. Serve with rice or rotis.
Note:
1)      While marinating, instead of lemon juice you can add vinegar or yogurt.
2)      Tadka step is optional. The taste of fried onion and curry leaves adds special taste to the gravy.
If you want to skip tadka then add the onion, curry leaves and green chilli after adding the whole
 spices (Step 3)
   

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Kerala Chicken Curry with Cheratta Puttu / Nadan Kozhi Kuttan with Cheratta puttu

I have come up with one of the highly popular and most desirous recipe from Kerala”Puttu” (Malayalam). Usually served for breakfast along with “Chickpea curry”. “Puttu” is a dish made by steaming rice flour using cylindrical vessel and so the shape of puttu is cylindrical. It is called “Kuzha Puttu”(Kuzhal = Small Cylindrical pipe). Another way of steaming puttu is by using half coconut shell which is called “Cheratta puttu” (Cheratta = coconut shell).¬†Nowadays ¬†some variation of puttu uses wheat, rava, whole grains etc.. Also you can find readymade flour for making puttu. On the other hand, the accompaniments also varies widely. Most common is chickpea curry, banana and palm sugar. Also goes well with any other curries and non veg curries.

Since puttu is steamed, it is considered very healthy food. To add more healthiness and naturalistic to the dish, I have tried red rice flour and steamed using coconut shell. Instead of Kadala curry, I made Kerala Chicken curry (Nadan Kozhi Kuttan) to go with puttu.

Cheratta puttu



Servings:  2        
Preparation Time: 5 mins
Cooking time: 15 mins
Level: Easy
Ingredients:
1)      Red rice flour                                    200 gm
2)      Salt                                                    as required
3)      Grated coconut                                 4 Tbsp
4)      Warm water                                      1 cup
5)      Halved coconut shell                        2 nos
Method:
Preparation:
1)      Dry roast the rice flour using pan.
2)      Let it cool for 2 mins.
3)      Add salt to the warm water and mix well.
4)      Now add the warm water little by little to the rice flour mixing them well.
5)      Stop adding water when the consistency of the flour becomes somewhat moisture.
When you hold the mixture tight in your palm, it should form a ball.
6)      Rice flour should have moisture in it but not lumps.
7)      Clean the halved coconut shells using water.
Cooking:
8)      Sprinkle 1 Tbsp of grated coconut in each coconut shell.
9)      Divide the rice flour into two. Add each portion to each coconut shell.
10)   Sprinkle another 1 Tbsp of grated coconut at the end of the filling.
11)   Boil water in electric rice cooker (or) in a large pan (or) in idli cooker (or) any other steamer.
12)   Place the steamer partition on the electric rice cooker. If you are using idli cooker, place the
bottommost idli plate or if you are using any other steamer prepare the steamer for placing the shells.
13)    Place a wet cloth on the steamer and invert the coconut shell onto it, the mouth of the
 shell facing boiling water.
14)   Steam for 10- 15 mins.
15)   Turn off the heat and slowly take off the coconut shell from steamer along with the cloth to
avoid any fall off of rice flour.
16)   Place it on a plate and gently remove the coconut shell alone from the steamed rice flour.
17)   Serve hot with chicken curry.
Note:
1)      Use white rice flour, wheat flour, rava or any other whole grains in the place of red rice flour.
          Just make sure it should be coarsely powdered.  
 2)    Adjust the steaming time according to your steamer. Normal steaming time is 10 min in medium flame.


Kerala Chicken curry / Nadan Kozhi curry 

Servings:  2        
Preparation Time: 10 mins
Cooking time: 20 mins
Level: Moderate
Ingredients:
1)      Chicken                                               300 gm 
2)      Onion                                                  200 gm (1 medium)
3)      Tomato                                               150 gm (1 medium)
4)      Green chilli                                         2 nos
5)      Curry leaves                                       10 nos
6)¬†¬†¬†¬†¬†¬†Turmeric powder ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬ľ¬†Tsp
7)      Salt                                                     as required
8)      Coriander leaves                                2-3 stems
9)      Vegetable oil                                      1 Tbsp
For roasting & grinding:
1)      Coriander seeds                                 1 Tbsp
2)      Cumin seeds                                       1 Tsp
3)      Dried Red chilli                                   2 nos
4)      Black pepper                                       1 Tsp
5)¬†¬†¬†¬†¬†¬†Cinnamon ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†1¬†nos¬†‚Äď 5 cm length
6)      Cloves                                                  3 nos
7)      Fennel seeds                                       1 Tsp
8)      Green cardamom                                 2 nos
9)¬†¬†¬†¬†¬†¬†Poppy seeds ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬Ĺ¬†Tsp
10)   Garlic                                                    5 cloves
11)   Ginger                                                  15 gm
12)   Pearl onion                                           5 nos
13)¬†¬†¬†Grated coconut ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬Ĺ cup
14)   Vegetable oil                                       1 Tsp
Method:
Preparation:
1)      Clean the chicken and drain all the excess water. Marinate with little salt, turmeric powder
and chilli powder.
2)      Chop the onion, green chiliies and tomatoes.
3)      Heat 1 tsp oil in a small pan.
4)      Add all the ingredients given under roasting and grinding except ginger and coconut.
5)      Roast till the spices leave aroma and the seeds are lightly brown.
6)      Keep aside till it cools and transfer to mixer jar for grinding. Now roast the grated coconut
in the same pan till it become golden brown color. Set aside.
7)      Grind the coriander mixture adding the ginger and water little by little to a fine paste.
8)      Add the coconut to it and grind to combine well.
Cooking:
1)      Heat 1 tbsp oil in a pan.
2)      Add curry leaves followed by onion and fry till translucent adding little salt and turmeric powder.
3)      Add the green chillies and tomatoes to the onion. Stir fry for 4-5 mins.
4)      Now add the marinated chicken. Toss till the chicken turns to white color.
5)      Add the ground paste and 1 cup of water. Mix well.
6)      Bring the heat to low. Close the lid and cook for about 15 mins.
7)      Check chicken pieces for doneness.  If needed add more water and allow boiling.
The curry should be watery in consistent.
8)      When done, garnish with coriander leaves. Serve hot.

Note:
    
1)      Instead of grated coconut, you can also use coconut milk. In that case use 1 cup of milk.
2)      Use chicken.with bones.
3)      If you don’t have whole coriander seeds, use coriander powder.

Bhindi Fry (Okra/Lady’s finger Fry)

When I was a kid, I hated my vegetables like all other kids do. I’d always tried to get away from the veggies my mom used to pack for lunch. It was like eating something which isn’t meant for human beings ;). I never ever thought I’ll have to come across a person who loves the veggies and without them will not survive. Yes! That’s my hubby.. He doesn’t care if I haven’t cooked any curry for rice. Instead he needs a large portion of poriyal/veg side dish for his rice/roti.
I started liking subzi /vegetables after going to the beautiful city “Surat” in Gujarat. I have been there for almost 5 years and I hope that changed our palate. I can proudly say Surat food changed my perspective on food. The way they cook their food and feed the guests with lots of passion is ¬†never forgottable and will always remain with us.
My passion towards food and cooking is all started from there. And now it’s never ending journey..
From wide vegetarian dishes served in Gujarat, we love our Bhindi ki subzi (Okra/Lady’s finger). Lady’s finger is unique in taste and texture. I have posted Bhindi fry recipe with Gujarati touch, which I usually prepare to accompany roti (Indian wheat bread)¬†

Servings:  2        

Preparation Time: 10 mins
Cooking time: 20 mins
Level: Moderate
Ingredients:
1)      Lady’s finger/Okra                             250 gm 
2)      Onion                                                 200 gm
3)      Tomato                                              150 gm/1 big size
4)      Ginger                                               15 gm
5)      Garlic                                                 5 cloves
6)      Cumin  seeds                                    1 Tsp
7)¬†¬†¬†¬†¬†¬†Turmeric powder¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬†¬†¬ľ¬†Tsp
8)      Coriander powder                             1 Tbsp
9)      Cumin powder                                  1 Tsp
10)   Red chilli powder                              1 Tsp
11)¬†¬†¬†Garam¬†masala powder¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬† ¬†¬Ĺ¬†Tsp
12)   Salt                                                    as req
13)¬†¬†¬†Dried Fenugreek leaves¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬Ĺ¬†Tsp
14)¬†¬†¬†Jaggery¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬Ĺ¬†Tsp¬†¬†¬†¬†
15)¬†¬†¬†Dry mango powder(Optional)¬†¬†¬† ¬† ¬† ¬† ¬†¬ľ¬†Tsp
16)   Vegetable oil                                    2 Tbsp  
Method:
Preparation:
1)      Wash the lady’s finger in running water and pat dry each one with dry cloth.  
2)      Chop them into two halves and slit them in the middle. Keep it aside
3)      Chop the onions and tomato finely.
4)      Make a paste of ginger and garlic.
5)      Heat 1 tbsp of oil in a large pan. Add the chopped lady’s finger. Fry for 5 mins in medium flame.
This step is to avoid the stickiness of lady’s finger. Turn off the heat when the lady’s finger
 is no more sticky.
Cooking: 
1)      Heat 1 Tbsp oil in a frying pan. Add cumin seeds.
2)      When cumin seeds splutter add the chopped onions and little salt. Salt helps to fry the onions fast.
3)      Fry the onion till golden brown and add ginger garlic paste.
4)      Sauté for few seconds and add chopped tomato. Stir fry for 2-3 mins till tomatoes are soft.
5)      Now add turmeric powder, coriander powder, cumin powder, red chilli powder and dried fenugreek
leaves. Sauté for 1 min.
6)      Add the partially fried lady’s finger and mix well. Add the remaining salt.
7)      Close lid and cook for 5 mins in low flame.
8)      After 5 mins of cooking, add dry mango powder which is optional, garam masala powder and jaggery.
9)      Stir well and cook another 3 mins. Turn off the heat and transfer to serving bowl.
10)   Serve with roti (Indian wheat bread)



Note:    

1)      Stir frying lady’s finger alone prior to cooking will avoid the sticky texture to the dish.
2)      Dry mango powder is used to give a tangy flavour. It’s totally optional. Instead of mango powder
you¬†can use ¬Ĺ¬†Tsp¬†of lemon juice.
3)      Gujarat foods are always little sweet since they add Jaggery/Gur. Again it is optional if you don’t like
your vegetable to be sweet..

Vishu 2012!!

I took a while to post our “Vishu” feast since I thought to post the menu recipes at first. Our menu had few of traditional dishes. It’s been always difficult to plan whole meal for two persons. So I selected few main dishes to¬†serve along with¬†rice. For those who haven’t read my past posts about “Vishu”¬†here goes a brief description¬†
“Vishu” is the New year in accordance with Malayalam Calender. It falls on the next day of Tamil New year. The most important event in Vishu is the “Vishukkani” meaning “the first thing seen on the day of Vishu after waking up”. Vishukkani consists of arrangement of various fruits, mirror, konna poo¬†(Yellow flower), raw rice and urli in the pooja room of the house.
Another famous ritual is “VishuKaineettam” where elder people gift money to the young people.
This year I prepared Aviyal, Olan, Cabbage Thoran, Brinjal Sambar with rice and Ada prathaman served as dessert. It was almost like being in hometown.