Ennai Kathirikai - Eggplant Curry

1 lbs eggplant or 450 grams
3 tablespoon oil
1/2 teaspoon mustard seeds
2 teaspoon urad dal
2 tablespoon dhania or coriander seeds
1 tablespoon channa dal
2 dry red chili
1/2 teaspoon salt

Dry roast the dhania or coriander seeds, channa dal and red chili until they are light brown and it gives out an aroma, remove from heat, let it cool and grind into a powder.

Wash and cut the eggplants into quarters.  Add salt to the cut eggplant, mix it in.  Place it in a microwaveable bowl and cook for a total of 10 minutes.   In between after 5 minutes take the bowl out and stir it and put it back to microwave and cook for rest of the 5 minutes.  

Place a pan on the burner on medium heat add oil, mustard seeds and urad dal.  When the mustard seeds pop add the microwaved eggplant, stir for a few seconds, then cover and cook for 2 minutes.  After 2 minutes remove the cover and stir.  Add the ground powder as per preference.  Cook for 10 secs and turn the heat off.  Served with rice or chapati.
This serves about 4 people.

There are so many varieties of eggplant - Italian, Indian, Japanese etc.  They come in many colors also.   While picking eggplant they should feel firm, free of blemish and the stem should be green.  This is native to India.  It is so popular in India that there is at least one eggplant dish served during festivities and celebrations.  There are numerous recipes for this versatile vegetable.  "Ennai Kathirikai" is a very popular Tamil recipe.

Green Beans - Merkuvati

3 cups beans chopped
1 cup peas use fresh snap peas if available or use frozen
4 tablespoon coconut oil or substitute with any good cooking oil
1/2 teaspoon of mustard seeds
1 teaspoon of urad dal
1/2 teaspoon of turmeric powder
1/4 teaspoon of chili powder or to taste
a few curry leaves or substitute with cilantro or parsley leaves
1 tablespoon dry coconut rinsed and drained
1/2 teaspoon salt or to taste

Wash and chop the beans.

Heat coconut oil on medium heat when hot add mustard seeds and urad dal.

When mustard seeds pop add curry leaves, beans, turmeric powder and chili powder.  Stir cover and cook.

After five minutes add salt, mix, cover and cook until the beans are done.
When beans are done add the coconut mix and it is ready to serve.

Serves 4.  Serve as a side dish with rice or chapati.

This is a Keralite dish.  Quick, easy and delicious to make.  

Thiruvathira Kootu - Seven Vegetable kootu

3 assorted root vegetable (yam, cheppankizhangu/arbi, chena/suran total 3 cups)
1 piece of red pumpkin
1/2 cup of avarakai/Sem (pumpkin and avarakai total 2 cups)
1/2 pigeon peas (green whole toor dal, available frozen at the Indian grocer)
1 cup beans
1/2 cup coconut shredded
2 green chili or to taste
1/2 teaspoon ground turmeric powder
1/2 teaspoon salt or to taste
2 tablespoon coconut oil
1/2 teaspoon mustard seeds
a few curry leaves
2 cups water or as needed

Grind the coconut and green chili and keep it aside.

Peel the root vegetables rinse them and cut them into same size cubes.

To a pan on medium heat add the pigeon peas cover and cook for 20 minutes.  After the pigeon peas has been cooking for 20 minutes add the mixed root vegetables and cook for 10 minutes.  After which add the pumpkin and avarakai, turmeric powder and cook for 10 minutes.  Add the ground coconut and salt and cook for 3 minutes, mix thoroughly and turn the heat off and season.

Seasoning:
Heat the coconut oil add mustard seeds.  When the mustard seeds pop turn the heat off add the curry leaves and add the seasoning to the cooked vegetable.

The listed vegetables and toor dal cook at different times.  The toor dal takes longest to cook, followed by the root vegetables, pumpkin and avarakai adding them one at a time at different intervals, you have a dish with all vegetables evenly cooked.

This dish is prepared during the month of December-January during Thiruvathira nakshartra to to honor Lord Shiva.  It is served with Thiruvathira kali.  This dish can also be served as a side dish to with rice and chapati.

Kaalan

Ingredients:
1 (12 oz package) of Chena ( sold as frozen Suran)
1/2 teaspoon turmeric powder
1 teaspoon of black pepper powder
3 cups of yogurt (ideally use sour yogurt)
a few curry leaves
1/4 red chili powder or to taste
1/2 teaspoon mustard seeds
2 teaspoon clarified butter
1 cup water

Grind and Keep aside:  
1/2 cup of coconut
2 green chili or to taste
1/2 teaspoon of cumin seeds

Grind coconut with green chili and cumin seeds and keep it aside.

Cook chena in 1 cup of water, add turmeric powder and ground black pepper.  When the chena is cooked and the water has evaporated takes about 15 to 20 minutes, add yogurt, curry leaves, red chili powder and the ground coconut mixture, cook until the water content in the yogurt has evaporated and a dry curry is formed.  Add salt mix thoroughly and season

Seasoning:  Heat clarified butter when hot add mustard seeds.  When mustard seeds pop add to the Kaalan.  Mix and serve.  

Serve with rice or adai.  Serves 4

Served as a side dish with rice.  This is a Keralite dish, popularly served during festivals and auspicious occasions.  This dish can also be prepared using green plantain (vazhaka).  My mother used to make this dish during summer when the yogurt used to get sour.  The cooked yogurt balanced with spices gives this dish a very delightful taste.

Note: If the yogurt is not sour add some fresh squeezed lemon juice at the end.

Vegetable Korma

New video in HD is posted please click here to watch: http://www.easycooking321.com/2014/04/vegetable-korma.html

Ingredients For Grinding:
10 cashew nuts
2 tsp poppy seeds
1 tsp fennel seeds
3 cloves garlic
1" piece of ginger
green chili to taste
2" Cinnamon stick
6 cloves
1/4 cup water
Grind the above ingredients with a little water and keep aside after grinding.

Other Ingredients for Korma:
Some cilantro leaves
1 cup chopped onion
3 cups cubed potatoes
3/4 cup carrots
2 cups cauliflower
1/2 cup peas
6 tablespoon oil
3 cloves
1/2 teaspoon turmeric powder
2 tablespoon of coconut milk powder or substitute with coconut milk from a carton or can
1 teaspoon salt
1 tablespoon lemon juice
water as needed
   
Wash and cut potatoes, carrots, cauliflower and onions.

To a pan on medium heat add oil, onion and clove, saute for a few minutes until the onion is translucent, add turmeric powder, the ground ingredients saute for a few seconds and add cilantro leaves.  

After a minute and when the ground spices give an aroma, add vegetables mix cover and cook for 2 minutes.  After which add coconut milk powder, a cup of water cover and cook until the vegetables are done.  Takes about 12 to 15 minutes.  While cooking keep stirring now and then so that the bottom does not burn. 

When vegetables are cooked add salt mix and cook for a minute add lemon juice and remove from heat.

Serves 6

Serve with lacha paratha, chapati, puri or rice

A mixed vegetable specialty dish.  This dish is aromatic, flavorful and tasty.  Popularly served in South Indian restaurants with chapati.

Ridge gourd, Peerkangai, Turai or Jhinge curry

1 lbs ridge gourd
1/2 cup channa dal
3 tablespoon oil
1/2 teaspoon of mustard seeds
2 green chili or to taste
curry or cilantro leaves
1/4 teaspoon turmeric powder
a pinch of asafoetida
1/2 teaspoon of salt
3 tablespoon of dry coconut rinsed and drained
1 tablespoon lemon juice
1 1/2  cups or enough water for preparation

Wash and cook the channa dal.  Keep it aside.

While the dal is cooking remove the skin from the ridge gourd and chop into into pieces.

Heat oil when hot add mustard seeds.  When the mustard seeds crack add green chilies, curry leaves, ridge gourd, turmeric powder, asafoetida and the cooked channa dal.

Cover and cook for 5 minutes.

Check to see if the gourd is cooked, add coconut and salt cook till the curry is dry and the water has evaporated and lemon juice mix and turn the heat off.

Serve hot with rice or chapati.

Ridge gourd is available in Indian grocers it is called Turai or Turia.  It is eaten all over India.  It is called Peerkangai in Tamil and Jhinge in Bengali.

This vegetable is included in Ayurveda.  The mature vegetable is made into luffa which is used as a bath brush.  This is a versatile vegetable you can make soups or currys with it.  It is a slightly sweet vegetable.  Adding lemon juice balances the taste.

Molagootal or Kootu - squash cooked in mung dal

4 cups of chopped chayote squash (also called chow chow) or use any squash or a combination of squashes
1/2 cup mung dal
1/2 teaspoon of turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon of salt
1/2 cup of grated fresh coconut can be substituted with dry coconut
2 cups or enough water for preparation

Seasoning:
2 tablespoon of oil
3 teaspoon of urad dal
2 teaspoon of cumin seeds
1/2 teaspoon of mustard seeds
dry red chili or to taste

Heat a pan with 1 1/2 cups of water.  Wash and add mung dal to it and cook for 10 minutes.

While the dal is cooking wash the chayote thoroughly and cut it to small pieces.
  
After 10 minutes add the cut vegetable to the dal and cook for 10 minutes after which add turmeric powder, chili powder, salt, coconut and water if necessary and cook for 5 minutes.  Check the vegetable if it is cooked turn the heat off and get the seasoning ready.

Seasoning:
In a separate pot heat oil, when it is hot add  urad dal, cumin seeds mustard seeds and red chili.  When the mustard seeds crack add it to the dish.  Serve with rice or chapati.
Serves 4.

All kinds of squash's go well for this recipe.

Serve with rice or chapati.

This is a simplified version of kootu.   Kootu in Tamil means to add or join.  Usually the urad dal and cumin are roasted in few drops of oil and ground with coconut.  Spinach can also be used to make this dish.  When spinach is used it is the sole vegetable.  This dish is popular in Southern India specially in Kerala.  My mother used to make this dish very often.  We all loved it.  It is healthy, hearty and delicious.

Broccoli Stir Fry Curry

1 lbs of fresh broccoli can be substituted with frozen
3 tablespoon oil
1/2 teaspoon of salt
1 teaspoon of curry powder add more if you want it spicier

Wash and cut the broccoli.  Remove the end and discard it.  Use the stalk if it is tender.  

Heat oil in a pan add broccoli and salt cover and cook for 2 minutes.  After 2 minutes remove the cover stir add 1/2 teaspoon of salt  cover and cook for 3 minutes.  After that remove the cover add 1 teaspoon of curry powder and cook till done do not over cook.  While cooking occasionally stir the vegetable so that the bottom does not burn add a little water if necessary.

To taste good broccoli should retain some crunchiness.  It takes about approximately 7 to 10 minutes for broccoli to cook stirring it occasionally.  

Serve with rice or chapati.

Serves 4.
Beautiful green broccoli, delicious and tasty.  If it is spiced just right anybody will eat it.  Buy them green and with a compact flower head them stem should not be woody.



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Eggplant and Bell Pepper roast sandwich

1 large eggplant
3 bell peppers different colors
1 tablespoon chopped garlic or to taste
3 tablespoon oil
a few parsley leaves
salt and black pepper to taste

Eggplant and peppers cut into same size strips.  

Place a greased aluminium sheet over a broling tray.  Arrange the chopped eggplant and bell pepper evenly over the aluminium sheet.  Coat the vegetables with a little oil. 

Broil the vegetables for 12 minutes or until it is done on top rack close to the heating element without touching it.  Keep and eye on it while broiling.

Heat a pan with 3 tablespoon of oil add chopped garlic saute for a few seconds add chopped parsley saute add the broiled veggies add black pepper and salt mix.

Assemble the sandwich with grilled soy slices, cucumbers, tomatoes, avocados, olives, or as per your choice.

The eggplant and bell pepper roast can also be served as and appetizer or side dish.



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Chickpeas and spinach soup recipe

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1 cup chickpeas, canned chickpeas can be substituted
1 bunch of spinach
3/4 cup chopped onion
1 tablespoon chopped garlic
1 cup chopped tomato
parsley a few leaves
basil a few leaves
4 tablespoon oil

Heat a pan on medium heat with 2 cups of water.  Add the chickpeas which has been soaking overnight in water and cook for 30 to 35 minutes until the chickpeas are cooked.  If you are using canned chickpeas skip this part.

Heat oil in a pan on medium heat.  Add onion when the onions turn brown add garlic and saute for a few seconds, add the chopped tomato let it cook for 4 to 5 minutes until the tomato is cooked.  Add the chopped parsley, basil, mix add  chopped spinach cook for 4 minutes add the cooked or canned chickpeas cook till the water is evaporated as per preference, turn the heat off.  Add salt to taste, mix.  Serve with rice, quinoa or chapati.

Chickpeas are also know as garbanzo beans or channa.  They are found in most parts of the world.  They are naturally tasty.  They are high in protein.  There are numerous recipes on chickpeas. This is an tasty, easy vegan dish.

Alu Dum recipe

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12 whole small potato
1 cup chopped tomato
1/2 cup chopped onion
1  tablespoon  ginger
1  tablespoon green chili
1 tablespoon garlic
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1/2 teaspoon cumin seeds
1 teaspoon poppy seeds
1 cup yogurt
4 tbs oil
1/2 tsp salt or according to taste
water
cilantro for garnish

Dry roast poppy seeds with 6 cloves, a small piece of nutmeg, 1/4 teaspoon of cardamon seeds, a few bay leaves, 2" inch stick of cinnamon.  After roasting allow it to cool.

To a blender jar add tomato, green chili, ginger, garlic, the cooled roasted spices add water and grind to a smooth paste.

Heat oil in a pan add cumin seeds when they sizzle add chopped onion saute until brown add ground paste, turmeric powder, coriander powder, garam masala powder, whole potato and yogurt mix cover and cook till potato is cooked, at least 15 minutes add water if necessary to keep the pan from burning at the bottom add salt, cilantro mix turn heat off.
Serves 2

Paneer curry and Sandwich

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1 3/4 cup paneer or (14 oz packet)
1/2 cup frozen peas
4 tablespoon oil
1 teaspoon cumin seeds
1 cup chopped onion
1 cup chopped tomato
1 tablespoon ginger
green chili to taste
1 tablespoon garlic
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon salt
2 tablespoon lemon juice
a few cilantro leaves
2 slices of bread
butter for toasting bread

Cut the paneer into smaller cubes.  In a pan on medium heat add 4 tablespoon of cumin seeds, when the cumin seeds sizzle add the chopped onion and saute till the onions are brown, add ginger, garlic and green chili saute for a few minutes add turmeric powder, cumin and coriander powder saute for a few seconds add the chopped tomato stir cover and cook until the tomato's are cooked.  Add garam masala saute add peas a little water and the chopped paneer cubes cook covered for 5 five minutes or until all of the water has evaporated and the curry is dry.  Add salt, lemon juice and cilantro leaves mix and when the curry is cool start to assemble the sandwich.

To make sandwich take 2 slices of bread and a little butter apply the butter to griddle and toast the sandwich on either side.  Do the same with both slices.  Spread some cooled paneer curry on the toasted slice cover with the other slice.  Add tomato, cucumber or any other items as desired.  Wrap it take it on a trip or eat it for lunch.  Serves 4.

If you are out of vegetables at home this is a great dish to make.  Quick, easy and it is ready.

Spinach masial - Mashed spinach

1 bunch of spinach can be substituted with frozen spinach
1/2 teaspoon salt
2 tablespoon oil
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1 red chili

Wash and chop the spinach roughly.  To a pan on medium heat add a little water and salt add the spinach mix and cook uncovered until the spinach is cooked and the moisture in it has evaporated.  Let the cooked spinach cool.  Using a hand blender mash the cooked spinach and season.

For seasoning:  To a pan on medium heat add 2 tablespoon of oil and urad dal.  When the dal turns brown add mustard seeds, cumin seeds and red chili, wait for the mustard seeds to splutter and add the seasoning to the cooked spinach mix and serve.
Serve with chapati, rice, simple mung dal.

Potato with Kalonji seeds

2 large potatoes
⅓ cup of oil
1 teaspoon of kalonji seeds
1 teaspoon of turmeric powder
½ teaspoon of salt

Wash and chop the potatoes.  Heat a large pan with oil, when the oil is hot add the kalonji seeds.  When the seeds sizzles add the chopped potatoes  stir add turmeric powder stir cover and cook till the potatoes are cooked.  After the potatoes are cooked add salt stir and serve. Serves 2.

This dish is served with chapati or puri. The kalonji seeds or nigella has a very unique taste when you bite into it. It is a perfect seasoning for potatoes. This dish takes less than 15 minutes to make.


What is Kalonji? Read about it here http://www.wisegeek.com/what-is-kalonji.htm

Baked Samosa with Spinach and Paneer stuffing

Ingredients for outer covering:
1 ½ cup of all purpose flour
⅓ cup of oil
¼ teaspoon of salt
¾ cup of water or enough to make  a stiff dough

Ingredients for filling:
1 bunch of spinach washed and chopped
1 cup paneer
⅓ cup of pine-nuts or any nuts
1 tablespoon of chopped ginger
1 tablespoon of chopped green chili
1 teaspoon of cumin seeds
1 teaspoon of fennel seeds
1 teaspoon of turmeric powder
1 teaspoon of cumin powder
1 teaspoon of coriander powder
4 tablespoon of oil
1 teaspoon of salt
¾ cups of water.

Prepare dough for covering: Combine the all purpose flour, oil, salt and water to make a stiff dough.  Cover and let it rest for 30 to 40 minutes covered.

Prepare filling: Add 1 teaspoon of salt to the spinach microwave it for a minute and allow it to wilt for 15 minutes, squeeze it to remove the water contained in it.

To a pan on medium heat add 4 tablespoon of oil.  When the oil is hot add the cumin seeds, fennel seed, wait for a few seconds till the cumin and fennel sizzle, add the chopped ginger and green chili, saute for a few seconds add turmeric powder, cumin powder, coriander powder saute for a few seconds add the paneer add a little water cover and cook for a few minutes add the spinach and cook for 5 minutes.  Add water as need to prevent the pan from burning at the bottom.  You want to have a dry filling to make the samosa. After the spinach is cooked  keep it aside and let it cool. When it is cool assemble the samosa as shown in the video

By baking instead of frying the oil used for making samosa has been cut down. These samosa are a lot less greasy yet the taste has not been compromised. This is a healthier version of samosa.



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Pumpkin Curry - Erissery

3 cups peeled and chopped pumpkin (other suitable vegetables, yam, snake gourd, plantains, or use a combination)
1 cup frozen cream peas
3 tablespoon oil
1 teaspoon whole black pepper crushed
1 teaspoon green chili or to taste
1 cup water
3/4 cup ground coconut can be substituted with dry coconut
1 tablespoon tamarind concentrate can be substituted with lemon juice
1 teaspoon salt

Heat a pan on medium heat with 3 tablespoon of oil.  When the oil is warm add the crushed black pepper, green chili, saute for a few seconds add cream peas saute for a few seconds add water and cook for 8 minutes covered on low heat until the cream peas is almost cooked.

Add the chopped pumpkin mix cover and cook for an additional 6 minutes or until the pumpkin is almost cooked.

Add 1/4 cup of coconut, tamarind and salt let it cook for an additional 2 minutes and turn the heat off.  Rest of the 1/2 cup coconut microwave it till it is brown and add it to the pumpkin mixture.  Serves 4.

Pumpkin besides being loved to be decorated with and is mostly used to make pies and bread.  It is available throughout the year and is cheap.  It is rich in anti-oxidants, vitamins and is low in calories.  Besides making bread and pie pumpkin can be used to make curry's and soups.

Eggplant Bharta

1 large Italian eggplant
1/4 cup of whole coriander seeds roughly powdered
3 tablespoon oil
1 tablespoon green chili
1 tablespoon chopped cilantro
1/4 roasted peanuts
1/2 teaspoon salt

Wash and broil the eggplant on the top rack of the oven closes to the heating coil, takes about 15 to 20 minutes.  When it is cold remove the skin of the eggplant.

In a pan on medium heat dry roast half of the coriander seeds.  When brown and an aroma is given out set it aside.  

In the same pan heat oil add rest of the powdered coriander seed saute for a few seconds, add green chili, ginger, peanuts, in succession saute add the roasted eggplant, salt mix cover and cook for 5 minutes.  Remove cover add fresh cilantro leaves.  Serves 2.

Spinach Kofta

Ingredients for kofta:
1 bunch fresh spinach or use frozen spinach
1 teaspoon salt
3 tablespoon corn starch
1/2 teaspoon cumin powder
1/4 cup of chick pea flour or besan
1/4 cup of walnuts, almonds or any nuts
1 cup paneer or cottage cheese

Prepare kofta:  Chop the spinach add salt mix and microwave it for 2 minutes.  Allow it to cool for 10 to 15 minutes.  

Squeeze the microwaved spinach to remove  the water contained in it.  Add cornstarch  cumin powder, chick pea flour, walnuts and paneer, mix and make a dough.  Divide the dough into small balls and deep fry till golden brown.
Remove and place on a paper towel.

Ingredients for Gravy:
4 tablespoon oil
1 teaspoon cumin seeds
1 cup chopped onion
1 tablespoon chopped ginger
1 teaspoon garlic
1 teaspoon green chili or to taste
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder or to taste
1 teaspoon of garam masala
1 cup tomato
1 cup milk
1 teaspoon salt or to taste

Prepare gravy:  Heat oil in a pan, when the oil is hot add cumin seeds, when the cumin sizzles add chopped onions, saute until it is brown, add ginger, garlic, green chili, saute add turmeric powder, chili powder, saute, add garam masala, wait for a few seconds add the tomatoes and cook till the tomatoes are cooked.  Add milk and let it come a boil add 1 teaspoon of salt.  Turn the heat off and allow it to cool.  When it is cool grind it to a smooth paste.  Add the spinach kofta balls and serve.  Serves 4.

Serve with chapati or nan.  These are spinach dumplings in gravy.  It is a gourmet dish.  There are a variety of kofta dishes this is one of them.

Kadai Paneer

Ingredients:
5 tablespoon of oil
1 teaspoon of cumin
1 cup chopped onions
one 2" stick of cinnamon
4 bay leaves
one dry red chili
1 tablespoon of coriander seeds crushed
1 tablespoon chopped ginger
1 tablespoon chopped garlic
2 cups of chopped tomato
1 teaspoon of garam masala
3 cups chopped red yellow and green bell peppers
1 teaspoon salt
2 cups paneer

Preparation:  Heat a pan with oil on medium heat.  Add cumin seeds to the oil.  When the cumin seeds sizzles add the chopped onions cook till the onion is brown.  Add red chili, bay leaves, crushed coriander seeds, saute for a few minutes add tomato stir cover and cook till the tomato separates from the oil about 5 minutes.  Add garam masala, add the bell peppers stir cover and cook for 2 minutes.  After two minutes take out the cover stir and cook open for 5 to 6 minutes.  Bell pepper should not be over cooked., just before turning off the heat add the paneer mix heat on high for 2 minutes and turn off heat.  
Serves 2.

This is a popular restaurant dish.  It can be made at home easily.  It is an absolute compliment to nan or chapati.

Spinach and Potato curry

Ingredients:
1 bunch of fresh spinach can substitute with frozen
2 cups of chopped cubed  potato
3 tablespoon oil
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon of paprika or red chili powder
1/2 teaspoon salt
1 teaspoon of garam masala

Preparation:  Wash and cut the spinach.

Heat a pan with 3 tablespoon of oil, when hot add cumin seeds, when cumin seeds sizzle add turmeric powder and paprika powder immediately add the washed spinach and chopped potato after five minutes add salt.  Let it cook until uncovered for 18 to 20 minutes till the potato is done.  Add garam masala mix and cook for another two minutes.  

Serve with rice or chapati.  Serves 2.

Spinach and potato go so well together.  Both are available fresh throughout the year.  Buy spinach with the crisp leaves.