Weekend Beading - 2023 collection
Sunday, December 31, 2023
These are some of the earring I made in 2023. mostly to give and some to keep. I feel I made more at the begging of the year but I seem not find the pictures :P
Labels: Beading, Jewelry making, Weekend Hobbies
Saffron Geera Rice | Cumin Rice
Geera Rice or Cumin Rice is commonly found in most of the Indian restaurants. It is a North Indian dish goes well with curry. It is easy to make at home as well. Here I added bit of Saffron which brings in that beautiful color, aroma and substile flavor as well. To make regular Geera rice, just omit the saffron and nuts. I just love nuts and seem to add them to most of my cooking.
For geera rice, use aromatic long grain rice like Basmati Rice. Note, the ratio for rice to water is - 1 cup Rice : 2 cup water.
Ingredients:
- 1 cup - Basmati Rice
- 2 cup - Water
- 2 tbsp. - Ghee
- 2 tsp - Cumin Seeds
- ¾ tsp - Caraway seeds (shah geera)
- 2 - Bay Leaf
- 1 inch - Cinnamon Stick
- 4 to 5 - Cloves
- 3 to 4 - strands of Saffron
- ¼ cup - milk
- 3 - Cardamom pods
- 1 tbsp. - Cashew Nur halves
- 2 tbsp. Coriander leaves - chopped - for garnish
- ¾ tsp - Salt or as per taste
- 1 - Green Chilli -slit - Optional
Method:
- Wash the rice a few times until the water runs clear. Soak the washed rice. Set aside for about 20 to 30 minutes
- Warm up the milk and add saffron. Set aside. - Soaking saffron in warm milk helps the dry saffron strands soften and release the color and flavor.
- Put a thick bottom pan on stove. Add ghee. Set the flame to medium heat.
- To the hot ghee, add Bay Leaf, Cinnamon Stick, slight crushed Cardamom pods. caraway seeds & Cumin Seeds. Allow the Cumin Seeds to splutter.
- Add cashew nuts and slit green chilli. Sauté for a minute to roast the nuts.
- Drain soaked rice and add to the pan. Gently, mix and roast for another minute.
- Use the back of a spoon to mash the saffron strands in the milk to release more color and flavor.
- Add the saffron + milk to the rice. Mix it all.
- Add 2 cups of water and salt.
- Let it come to rolling boil. Once you notice the water is nearly evaporated. reduce the flame to low, cover the lid and cook for 5 to 7 minutes.
- Your geera rice is ready, gently fluff up the rice.
- Garnish with chopped coriander leaves and serve hot with curry and raita.
NOTE:
- For Electric rice cooker, follow until step-8, next transfer the whole mix to the rice cooker bowl. and press 'Cook Rice' option.
- For Pressure cooker, put the jigger valve for weight, cook for two whistles
- For Instant pot, You may start the whole process in the Instant Pot. Select 'Sauté' option and follow step-3 through step-9. Next, secure the lid, turn the valve to sealing position. press the 'Pressure Cook' option. Cook on low for 4 minutes. Once done, let the pressure release on its own.
Labels: North Indian dish, Rice, Vegetarian
Murgir Jhol | Bengali Chicken Curry (with slight south Indian fusion - added coconut milk) -REVISITED
Friday, December 29, 2023
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Bengali style Chicken curry [Murgir Jhol] is actually on the watery side with bright red color. Which goes well with rice. However, in our house it has morphed a bit with influence of south-Indian twist (specifically Mangalore style). We also add coconut milk to the curry - resulting thicker and lighter color gravy. Which goes well with Roti/chapati. This curry is our daughter's one of her favorites and hence she has named it “Pappa's Chicken” curry. Though my husband is a Bengali, he seem to have adopted south-Indian flavor to his cooking. He takes lots of pride in preparing it for our daughter, which she happily enjoys every bit of it. This is my husband’s recipe and I plan to share it as is without making any changes....
Cooking Pappa’s chicken involves several steps. The most important being the way the curry paste is prepared so let start... and how husband makes the curry in two parts in two different pan and finally bring them together for a yummy curry
Notice the word "REVISITED" in the title. I had posted the recipe a year ago. But realized I need to make some changes to the format - by breaking it down to make it more easy to understand the steps.
Ingredients:
- 2 lbs. - Chicken - cut to 2 inch pieces
- 2 lbs. - Potatoes - cut big pieces
- 2 cup - Onion - cut thin slices
- 4 to 5 - Garlic cloves
- 2 - Green Chilies
- ½ tsp - Fennel seeds
- 6-10 - Curry leaves - 1 sprig
- 2 Tbsp. - Curds or Greek yogurt
- 1 tsp - Turmeric powder
- 2 tsp - Red Chili powder
- 2 cans - Coconut milk
- handful - fresh coriander/cilantro leaves for garnish
- 1 - Lime - use fresh juice
- Salt - as per taste
- Ghee
- Oil
Ingredients for Masala Paste:
- 1 cup - Onion cut
- 6 to 7 - Garlic cloves
- 2" to 3" - Ginger
- 1 Tbsp. - Fennel seeds
- 5 inch - Cinnamon stick.
- 1 tsp - Cardamom seeds
- 5 to 6 - Cloves
- 5 - Green chilies
- 1 - Tomato
Preparation:
- Remove ginger skin, cut it to pieces
- Remove and discard the garlic skin.
- Cut onions, set aside
- Cut tomato, set aside
- Wash and peel potato skin. cut into big pieces. Put the pieces into bowl of cold water and set aside.
- Clean chicken once in cold water. Cut them into about 2 inch big pieces or desired sizes and clean them thoroughly with water. Add two tablespoon of salt to the chicken and mix them for further cleaning… [TIP: When you add Salt to clean chicken the meat tends to come alive. Make sure that you rinse the chicken thoroughly to get rid of the excess salt.] Drain out the water completely and transfer to a mixing bowl.
Method:
- To prepare masala paste, transfer cut onion (1 cup), ginger, garlic, clove, cinnamon sticks, cardamom, fennel seeds, tomatoes, and green chilies to a blender and make it into a fine thick paste.
- To marinate: To the cut chicken pieces, add the above masala paste, mix them all thoroughly. Mix-in about two tablespoons of curds to the chicken to help with the marinating process. This marinating process can take about 1-2 hours (Overnight inside the fridge is best) when short on time marinate at least for an hour.
- To make the chicken curry.... there are two parts.
- PART 1: To prepare the potatoes - Heat a large thick bottom pan. Add two tablespoons of olive oil and two tablespoons of Indian Ghee.
- Once the oil is hot add about 6-10 curry leaves, once the leaves starts to crackle, add 1 cup of thinly sliced onion, minced garlic, Green chilies, turmeric powder, and red chili powder. Stir and cook for 2 to 3 minutes.
- Drain the cut potatoes and add it the pan. Add salt. Mix, cover and simmer on medium heat. Stir in-between to make sure the content does not stick to the pan and burn.
- Once the potatoes looks cooked and roasted, switch off the flame and transfer the contents to another container so that you can use the same pan and start the process for cooking the chicken.
- [ NOTE: or you may prepare the chicken parallelly in another pan to save time ]
- PART 2: To prepare the Chicken - Put the same pan on the stove on medium flame, add oil + ghee if needed.
- Now add rest of the onion (1 cup) to the hot oil and sauté until translucent.
- Next, carefully add the entire content of the marinated chicken to the pan. Stir, cover the pan and let the chicken cook in the masala paste for about 10-15 mins or until most of the liquid is reduced. Chicken also must be tender and cooked by now.
- Now add the cooked potato mixture to the cooked chicken.
- Cut one lime and squeeze it onto the mixture. Stir all together and cover and simmer for about 2 minutes.
- Now add 2 cans of coconut milk to the curry. Add bit of water to the cans and clean out rest the contents and pour the water to the curry.
- Stir everything together and do a taste test. Add salt and lime juice ...aand red chili powder as needed.
- Cover and let the chicken and potatoes simmer in the coconut milk. Let the curry come to rolling boil. Stir in-between to prevent the curry to stick to the bottom of the pan and burn.
- Once the curry is cooked and well blended you will notice oil floats on top of the curry. Switch off the stove.
- Garnish with chopped fresh coriander leaves and serve hot.
- Enjoy Pappa's chicken with your family and friends.
Labels: Bengali dish, Chicken, Curry
~ Murgir Jhol | Bengali Chicken Curry (with slight south Indian fusion - added coconut milk) -REVISITED
~
Posted by Swetha @ 12/29/2023 05:07:00 PM ::
Swetha's Fusion ::
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Potato Dry Curry | Aloo Sabji | Aloo Sabzi
Thursday, December 28, 2023
Potatoes are very versatile vegetable. There are so many recipes out there to make with potatoes, that there is no end to it. Sometimes I don't even follow any recipe, I just toss some flavors and spices with boiled potatoes, voilà! a dish or a snack is ready ...aand turns out so yummy every time.
Ingredients:
- 3 cups - Potato - peeled and cubed
- 1 cup - Onion - roughly chopped - for masala
- 1 cup - Onion - cut into thin slices or small pieces
- 2 cup - Tomato - chopped
- 2 Inch - Ginger - chopped
- 4 to 5 - Garlic cloves - crushed
- 3 to 4 - Green chilli - finely chopped
- 1 tsp - Cumin seeds
- 1 tsp - Red chili powder (or as per taste)
- 1 tsp - Turmeric powder
- 2 tsp - Coriander powder
- ½ tsp - Coriander powder for potatoes
- ¼ tsp - Garam masala powder
- 1 tsp - Black pepper powder
- 2 tsp - Ghee
- ¼ cup - Fresh cream (or I use coconut milk) can adjust the quantity depending on how watery or dry you want your curry to be
- Fresh Coriander leaves - for masala + for garnishing
- Lime juice - from 1/2 lime (optional)
- Oil - For frying
- Salt - As per taste
Preparation:
- Wash potatoes with water, peel the skin and cut into big pieces. Put the pieces into a bowl of cold water. Set aside.
- Paste: Sauté roughly-cut onion, chopped ginger and garlic - until onion is translucent. Transfer it to a blender. To the same blender add cut tomatoes, green chilies and coriander leaves. Make it into paste and keep aside
Method:
- Heat one tablespoon of oil in a pan, add ¼ tsp of turmeric powder and ¼ tsp of red chilli powder to the oil, sauté for 10 seconds. Drain potato cubes, add it to the oil and roast. Half way through sprinkle bit of salt, continue roasting until potatoes are golden brown. Transfer the potatoes in to a bowl. Sprinkle ½ tsp of coriander powder and ¼ tsp of garam masala powder over the potatoes. Toss it around to coat the potatoes. Keep aside
- In the same pan, add 2 tsp of oil. When hot add cumin seeds.
- Once the seeds starts to sputter, add the thinly cut onion and sauté until the onions are translucent. May stir in pinch of salt & sugar to help the process.
- Now add the ground paste. Stir and cook the paste until the nice aroma comes and oil starts to collect to the sides.
- Mix-in the ghee.
- Add rest of the red chilli powder, turmeric powder, salt and coriander powder. Mix and stir for a 30 seconds
- Now add the roasted potatoes and mix to let the masala coat the potatoes.
- Depending on how dry or watery you want your gravy to be, add cream+ water or coconut milk + water. Mix everything well, reduce the flame, cover and simmer the gravy. Cook until the oil starts to float on top or collect to the sides. Gently stir the gravy in-between.
- Once done, turn off the flame. Add lemon juice. Mix well.
- Garnish it with coriander leaves and serve.
- Enjoy the potato curry with roti/chapati/pulkha or as a side dish for rice.
Labels: Curry, North Indian dish, Potato, Sabzi/Stir Fry/Palya, Side-Dish, Vegetarian
Mixed Dal | Lentils - with Peanuts curry
Wednesday, December 27, 2023
I make this mixed lentils curry often to go with phulkas (puffed up roti without oil. also check this video from Hebbar's Kitchen). I make it thick as it will be easy for me to take in my lunch box without any spills or leaks. Just by adding more water it will have more gravy consistency to mix with Rice as well. You can make this curry with the lentils of your choice or purchase mixed lentils from local Indian store [or from Amazon - Indian Bean & Lentil Superfood or Pancharatna Dal]. Additionally, I add Green Lentils as well, which gives extra volume as it does not soften as much as the other lentils do and gives the curry bit of a darker color. Since many Indians are vegetarian, Dal (lentil) is the main source of protein. Here is a recipe for you full of protein. ... and yummy too.
Pancharatna Dal mix contains: (Pancharatna means five gems)
English Hindi KannadaSplit Mung Beans - Moong dal - Hesiru bele
Split Red Lentils - Masoor dal - Mysoor bele
Split Chickpeas - Chana dal - Kadle bele (Bengal gram)
Split Matpe Beans - Urad dal - Uddina bele (Black gram)
Split Pigeon Peas - Toor dal - Togari bele
Ingredients:
- 1 cup - Pancharatna dal mix
- ½ cup - green lentils
- ¼ cup - peanuts
- 1 inch - ginger - chopped and crushed
- 3 - green chilies - finely chopped
- 1 - tomato - finely chopped
- 1 tsp - cumin seeds
- ½ tsp - kaloji (nigella seeds) - fennel seeds or caraway seeds maybe substituted
- ¼ tsp - asafoetida
- ½ tsp - turmeric powder
- ¼ tsp - red chilli powder
- 1 tsp - curry powder (optional)
- 3 tsp - ghee or oil
- ½ cup - chopped fresh cilantro or coriander leaves
- 7 to 10 - curry leaves (optional)
- fresh lime juice from 1/2 lime or as per taste (optional)
- salt as per taste
Method:
- Wash the lentils with water multiple times until water runs clear. I usually collect the water from multiple wash and use it for watering my plants.
- Add 4 cups of water to the lentil and cook it until tender. I use pressure cooker and cook it for two whistles. Instant pot may be used. Or just boil the lentil in a sauce pan over medium flame until it is cooked - for this you may need more water and it will take more time. Set aside the cooked lentils.
- Heat ghee in a pan, add cumin seeds & nigella seeds to the hot oil.
- Once the seeds starts to sputter, add asafoetida, chopped green chilies, crushed ginger and curry leaves. Stir for a minute
- Add peanuts and stir it until peanuts are slightly roasted.
- Next add chopped tomatoes, bit of salt and sugar and cook until the tomatoes turn mushy.
- Add turmeric powder, red chilli powder and curry powder. Mix and cook of a minute
- Now add the cooked lentils to the mix. If needed add some more water.
- Add salt and bring it to rolling boil.
- Turn off the stove and mix-in lime juice.
- Garnish with chopped fresh coriander and serve.
Labels: Curry, Healthy dish, Lentil, Side-Dish, Vegetarian
Potato & Green Peas Curry | Aloo Matar
Tuesday, December 26, 2023
Aloo matar, basically potato and peas curry. - goes well with Indian bread like poori or chapati. Usually, the dish has more gravy consistency but, I made it bit dry as it is more convenient for me to take it for my lunch. I follow Ranveer Brar's recipe. you may watch his video here. Ingredients:
- 3 cups - potatoes - cubed
- 1 cup - green peas - shelled
- ½ tsp - cumin seeds
- 1 inch - ginger - chopped
- 6 - 7 - garlic cloves
- 1 big - onion
- 3 - green chilies
- handful - cilantro /fresh coriander leaves
- 2 medium - tomatoes
- ½ tsp - turmeric powder
- 2 tbsp. - coriander powder
- 2 tsp - red chilli powder
- 3 tsp - oil
- 3 tsp - ghee
- 3 cups - water
- Salt - as per taste
- handful - cilantro /fresh coriander leaves (for garnish)
Preparation:
- Wash, peel skin, & cut potatoes into cubes (about a inch)
- Remove the peas from the shell. Frozen or can peas may be used
- Make a coarse-paste of Tomatoes, green chilies and coriander leaves
- Prepare ginger garlic paste with pinch of salt
- Finely chop onion and keep aside.
Method:
- Heat oil in a pan. once it is hot add cumin seeds.
- Once the seeds starts to sputter, add ginger garlic paste. Sauté for a 30 seconds
- Next add chopped onion and sauté until onion turns translucent. I also add pinch of sugar to help onion to sweat and cook fast.
- Add turmeric powder and coriander powder, mix.
- Now add tomato, green chili and cilantro paste and sauté until tomato is cooked and mushy.
- Next add red chilli powder and ghee, keep stirring.
- Now add cut potatoes, sauté for about 2 minutes and then add green peas and mix.
- Mix-in water, cover and cook until potatoes are tender. Stir in between and make sure the curry is not burnt at the bottom. [I used less water and simmered on low flame to make dry curry]
- Remove the pan cover, smash couple of cooked potato cubes from the curry and mix. This helps the curry to thicken further. Cook for a minute of so then switch off the stove.
- Garnish with chopped cilantro /fresh coriander leaves. Serve hot Aloo Matar curry with Poori or roti/chapati
Labels: Curry, North Indian dish, Potato, Sabzi/Stir Fry/Palya, Side-Dish, Vegetarian
Potato Pumpkin Stir fry | Aloo Kumro Thorkari [Bengali dish]
Sunday, December 24, 2023
My mom-in-law used to make this quick and easy dish for breakfast or dinner to go along with Poori, roti, chapati or phulka. This curry has a slight hint of sweetness which comes from the pumpkin.
Ingredients:
- 2 cups - Potatoes – cut into cubes
- 2 cups - Pumpkin – cut into cubes
- 2 - Green chilies
- 2 inch - Ginger
- ½ tsp - Panch phoron (A Bengali seasoning mix consisting of 5 types of seeds - fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Readily available in store or you may prepare the mix at home)
- 1 tsp - Turmeric powder
- 1 tsp - Red chilli powder or as per taste
- 3 tsp- Oil (preferably mustard oil]
- Salt – to taste
Method:
- Wash and cut potato and pumpkin into cubes and keep aside.
- Finely chop green chilies and ginger, keep aside. (ginger may be grated)
- Heat oil in a pan. Add panch phoron. Once the seeds starts to sputter, add chopped green chilies and ginger to the oil and sauté.
- Add cubed potatoes and cook until half done. (potatoes take more time then pumpkin to cook)
- Next add pumpkin cudes, salt and turmeric powder and sauté till the cubes roasted.
- Add a cup of water and red chilli powder. Cover and cook till you potato & pumpkin cubes are cooked and tender.
- Garnish with chopped cilantro and serve hot with Roti/poori/chapati/phulka
Labels: Bengali dish, Potato, Side-Dish, Vegetarian
~ Potato Pumpkin Stir fry | Aloo Kumro Thorkari [Bengali dish]
~
Posted by Swetha @ 12/24/2023 10:16:00 AM ::
Swetha's Fusion ::
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Potato & Eggplant(Brinjal) stir fry | Aloo Begun Thorkari [Bengali dish]
Thursday, December 21, 2023
Ingredients:
- 2 - big potatoes - cubed
- 2 - Asian long eggplants - cubed
- 2 - green chilies - chopped
- ½ tsp - panch phoron (A Bengali seasoning mix consisting of 5 types of seeds
- fenugreek seed, nigella seed, cumin seed, black mustard seed
and fennel seed in equal parts. Readily available in store or you may
prepare the mix at home)
- 1 tsp - turmeric powder
- ½ tsp - cumin powder
- 1 tsp - coriander powder
- ½ tsp - red chili powder or as per taste
- ¼ tsp - sugar
- 2 tbsp - oil
- pinch of asafoetida
- 5 - curry leaves (optional)
- salt - as per taste
Method:
-
Heat oil in a pan, add potato cubes and roast them. Remove from oil and
keep aside.
-
In the same pan now add panch phoron. Once the seeds starts to sputter,
add green chilies and sauté.
- Next, add cut eggplant and sauté for about 30 seconds.
-
Mix-in turmeric powder, red chilli powder, cumin powder, coriander powder,
salt and sugar.
-
Add the roasted potatoes and continue to fry on low flame till the veggies
turn soft.
-
Sprinkle little water if required. Add the coriander leaves and mix
well.
- Serve hot as a side dish with chapattis or with rice.
Labels: Bengali dish, Potato, Vegetarian
~ Potato & Eggplant(Brinjal) stir fry | Aloo Begun Thorkari [Bengali dish]
~
Posted by Swetha @ 12/21/2023 02:20:00 PM ::
Swetha's Fusion ::
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Okra (aka Ladies Finger) Stir Fry | Bendekayi Palya | Bhindi Sabji
Wednesday, December 20, 2023
Bendekayi Palya is one more of the side dish had with rice and Rasam or Sambar or Huli(curry).
This is similar to other Mangalore style Palya with grated coconut but, with slight difference here and there.
For Bendekai, the main part is when prepping it, Since it has the tendency to get all slimy, there is one extra step before cutting them. So please read the instructions below.
Ingredients:
- 2 cups - Okra/Bendekai/Bhindi
- ½ tsp - Mustard Seeds
- 10 - Curry Leaves
- 1 tbsp - Rasam Powder (any brand will do)
- ¼ tsp - Turmeric Powder
- ¼ cup - Grated Coconut
- ¼ tsp - tamarind paste
- Pinch of asafoetida
- 2 tsp - Oil
- Salt to taste
Method:
- Wash Bendekai and drain the water completely. Use a kitchen towel and wipe each one of it separately. Now cut them into circles (kind of, as they look more like hexagon). Keep aside. NOTE: Watch out, there may be worms inside, so keep an eye while cutting. Once the cutting is done, rest is easy. But its worth the effort.
- Heat the oil in a pan, when hot, add mustard seeds.
- Once mustard seeds starts to splutters, add curry leaves and asafoetida.
- Add turmeric powder. Stir for 30 second.
- Now, add Bendekai and salt. Sauté for about 3 to 4 minutes.
- Next, sprinkle bit of water, reduce the flame, cover and cook for about 5 minutes or until the Bendekai is almost cooked.
- Now add grated Coconut and Rasam powder. Mix, cover and cook for couple of minutes.
- Now dilute tamarind paste with a tablespoon of water and mix with the palya. Let it cook stirring in-between until all the water is dried. Turn off the stove.
- Serve hot with Rice.
Labels: Mangalore dish, Sabzi/Stir Fry/Palya, Side-Dish, South-Indian Dish, Vegetarian
~ Okra (aka Ladies Finger) Stir Fry | Bendekayi Palya | Bhindi Sabji
~
Posted by Swetha @ 12/20/2023 06:26:00 PM ::
Swetha's Fusion ::
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Ivy Gourd & Cashew nuts Stir fry | Thondekai Godambi Palya | Tindora Kaju Subji
Tondekai Palya used be a very common dish on the lunch menu in our house. Usually had with rice and curry. During festivals and weddings Cashew Nuts are added. Here in US, since it is not commonly available and if I do find them in Indian store I make the Palya with Cashew nuts. make it special since it is rare. I like this dish with Chapati as well.
Ingredients:
- 2 cups - Ivy gourd/Thondekai/Tindora (cut lengthwise)
- ¼ cup - Cashew nuts halves
- ½ tsp - Mustard Seeds
- 10 - Curry Leaves
- 3 - Green Chilies
- ½ tbsp - Rasam Powder or Curry Powder
- ¼ tsp - Turmeric Powder
- ¼ cup - Grated Coconut
- 2 tsp - Oil
- Salt to taste
Method:
- Wash and cut Ivy Gourd lengthwise. Keep aside.
- Finely chop green chilies. Keep aside.
- Soak the cashew nuts in warm water for 10 min. Drain and keep aside.
- Heat the oil in a pan, when hot, add mustard seeds.
- Once mustard seeds starts to splutters, add curry leaves and green chilies. Stir and cook until green chilies looks roasted.
- Add Rasam or curry powder and turmeric powder. Stir for 30 second.
- Now, add Ivy gourd and cashew nuts. Mix-in pinch of sugar and sauté for a minute or so.
- Next, add ¾ cup of water, salt as per taste, reduce the flame, cover and cook for about 15 minutes or until the Ivy gourd is almost cooked.
- Add grated Coconut to the palya. Mix and let it cook stirring in-between until all the water is dried. Turn off the stove.
- Serve hot with rice or as side dish for chapati/roti and enjoy.
Labels: Curry, Mangalore dish, Sabzi/Stir Fry/Palya, Side-Dish, South-Indian Dish, Vegetarian
~ Ivy Gourd & Cashew nuts Stir fry | Thondekai Godambi Palya | Tindora Kaju Subji
~
Posted by Swetha @ 12/20/2023 05:45:00 PM ::
Swetha's Fusion ::
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Drumstick Fry | Moringa Fry | Nuggekai fry
Nuggekai or Drumstick or Maringa fruit is usually used in Sambar along with other vegetables. Drumstick fruit is long (about 10 to 18 inches) pod with seeds in them. Usually, a layer of top skin is removed, cut into about 2 inches long pieces and boiled with salt before using in any dish. While eating, since the outer skin is still tough and fibrous after cooking, drumsticks are often chewed to extract the juices and nutrients ( and all the flavors), with the remaining fibrous material discarded. Here is my version of the recipe for Drumstick fry, a flavorful - fun side dish.
Ingredients:
- 2 drumsticks
- 3 tsp - Rasam Powder (any brand)
- ½ tsp + ¼ tsp - turmeric powder
- 1 tsp - chilli powder
- 2 tsp - coriander powder
- 1 tsp - mustard seeds
- 4 cloves - Garlic ( garlic paste may also used )
- ¼ tsp - tamarind paste or lemon juice (optional)
- 8-9 - leaves curry leaves
- Pinch of asafoetida
- Oil - for frying
- Salt - as per taste
Method:
- Cut drumsticks approximately in two inch pieces. Peel off the outer skin with help of a knife or peeler.. Soak these drumstick pieces in water for around 10 minutes to remove the bitterness. Take out these drumsticks and discard the water.
- Transfer the Drumstick to a sauce-pan. Add water enough cover the Drumsticks. To the same sauce-pan add - ½ tsp of salt, ¼ tsp turmeric powder and ½ tsp of rasam powder. Cook for about 10 minutes. I sometimes use pressure cooker if Drumsticks are too hard and ripe.
- Drain the water and keep the cooked Drumsticks aside.
- In a fry-pan, heat oil. Add mustard seeds, curry leaves, allow them to splutter. Add asafoetida, slightly crushed garlic, chilli powder, turmeric, coriander powder and rest of the Rasam powder. Fry for 2 mins on low flame.
- Add cooked drumsticks to this and stir with the spices. Sprinkle bit of water and salt (as needed) and fry for another 5 mins. [Optional: if you prefer bit of tangy flavor as well, mix-in tamarind paste or lemon juice]
- Serve the spicy drumsticks with hot rice as side dish.
Labels: Side-Dish, South-Indian Dish, Vegetarian
Pineapple Pachadi
Tuesday, December 19, 2023
This is Kerala style Pineapple Pachadi. It's on the sweeter side. Usually
served as one of the side dish during festival or wedding meal.
Ingredients:
- 2 cups - Pineapple - finely chopped
- ¼ tsp - Turmeric powder
- 1 tsp - Red chili powder
- ½ tsp - ginger paste
- 1 tsp - Jaggary
- ½ cup - Water
- ½ cup - Curds/Yogurt - whisked
- Salt - to taste
- For Seasoning:
- 1 tbsp. - Coconut oil
- ½ tsp - Mustard seeds
- ¼ tsp - Fenugreek seeds
- A sprig - Curry leaves
- 3 - Whole dried red chilies
- ½ cup - Shallots or onion - thinly sliced
- Ground Masala:
- ½ cup - Coconut - grated
- 1 tsp - Cumin seeds
- ½ tsp - Mustard seeds
- 2 to 3 - Green chilies
Preparation:
-
Chop pineapple into big pieces and keep aside. Canned pineapple with big
chunks or cut the canned pineapple circles into big chunks.
-
Slightly dry roast cumin seeds, mustard seeds and coconut. Transfer to a
blender, add green chilies, grind into a paste with very little water. Set
aside.
- Prepare ginger paste, set aside,
- Whisk curds, set aside
Method:
- In a pan, combine the pineapple with 1 cup of water, turmeric powder, chilli powder, ginger paste and powdered jaggery.
- Season to taste with salt and cook on medium heat, stirring occasionally until the pineapple is soft.
- Reduce the flame, add prepared coconut paste and boil for a few minutes till coconut is cooked
and the curry is fragrant and thick.
- Remove from heat and allow to cool slightly, 3-4 minutes. Whisk in the curds,
check seasoning and add salt to taste.
- For tempering, heat coconut oil in a small pan. Add the rest of the seasoning (tadka)
ingredients and allow the mustard seeds to sputter and the shallots to brown
slightly. Pour hot tadka over pachadi.
- Stir well and keep covered until
serving time.
NOTE:
- Leftover pachadi can be refrigerated. Bring pachadi to room temperature before
serving. Do not boil pachadi in which yogurt has been added, to prevent
curdling.
- Pachadi should not be boiled after yogurt is added, otherwise the curry may
curdle or split.
Labels: Curry, Festive Food, Side-Dish, South-Indian Dish, Vegetarian
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