Avial (Mixed vegetable curry)

Avial is one of my favourites from Kerala cuisine. Its so simple but the flavour is extraordinary. Keralites use coconut in most of their dishes and especially this dish is relished with coconut. Any mixed vegetable can be used for this dish, but traditionally used vegetables are plantain, pumpkin, yam/karuna kizangu,drumstick, potato and carrot. I refreshed my memory with the help of Suganya's Avial recipe...The best combo for avial is adai, most of the restaurants serve this combo.

Checkout Suganya's version of Avial...



Ingredients:

1 cup Mixed vegetables ( carrot bean, peas, corn, potato)
4 tbsp grated coconut
7 green chillies
1/2 cup beaten yogurt (homemade is better)
1/2 tsp cumin seeds
salt to taste
curry leaves
2tbsp Coconut oil

Preparation:
Cut veggies length wise say 1 inch length. Cook vegetables in a microwave until 75 % done. Grind green chillies, cumin and coconut to a thick fine paste. Transfer ground paste, vegetables and salt to a pan. Add salt and cook till the raw smell vanish from the paste.Don't over cook the vegetables. Once the vegetables are cooked. Remove from heat. Add yogurt and coconut oil. Mix well and cover and leave it alone for 30 mts. Serve with avial. Don't cook after adding yogurt. If wanna re-heat it, heat in microwave for 1 mt.

Malai Kofta (vegetable dumpling in spicy gravy)

Malai kofta is a rich spicy gravy made with fresh cream, paneer...not so good for health conscious people...Once in a while its good to let go yourself and plunge into great Indian delicacy...I learnt this recipe from Vah chef..Absolutely love it. Consumes lots of time if ur making for a group. I made this for new year's eve potluck... Man I was so tired after doing this for 15 people. U need to make koftas at least two for a person..It came out very well though!!!!

Ingredients:
Kofta:

1 cup boil grated vegetables(Carrot, peas, beans)
1 cup grated paneer
1 cup boiled grated potato
3 chopped greenchillies
1 tsp coriander powder
1tsp cumin powder
1 tsp redchilli powder
chopped nuts
chopped coriander
salt to taste
2 tbsp all purpose flour (APF)
oil to deep fry

Malai sauce:

1 onion chopped
2 tomatoes chopped
4 tbsp cashew nut powder ( dry grind the cashewnut to caorse powder)
1/2 cup cream
1 tsp cumin powder
1 tsp redchilli powder
1 tsp shahi jeera
1 tbsp coriander powder
1 tsp ginger garlic paste
1/2 tsp turmeric
Chopped corriander leaves
salt to taste
oil
2 tsbp grated paneer


Preparation:

Kofta:

steam cook the veggies and potato. Remove any extra moisture from them by squeezing them in a thin white cloth. There should be no moisture, otherwise the kofta will break.

Mix all the ingredients except all purpose flour in bowl. don't add water. Moisture in the veggies would be enough to bind them. Make small balls or any shape u like. Finally roll them in APF and deep fry till golden brown.

Malai Sauce:

Heat oil in pan. Add onion and a pinch of salt and fry till translucent.Add ginger garlic paste and turmeric powder. Fry for a minute. Add chopped tomatoes and fry till mushy. Add redchilli, cumin and coriander powder.Add water if it gets too dry. cover and cook till oil separates. Remove from heat. Let it cool down. Grind to a fine paste.

Heat oil in a pan, add shahi jeera. Add blended paste when the cumin crackles.Bring to boil. Add cream. Bring to boil. Add cashew nut powder. Finally add koftas to the gravy and switch of the heat. Sprinkle garam masala over it and garnish with coriander leavesand paneer.

Serve hot with naan.

Bagara Rice (Flavoured Rice)

Bagara rice is flavoured rice...I learnt this recipe from Sanjeev Kapoor's Khanna Kazana...Wonderful party food...Ingredients:

2 cups raw rice

1 onion sliced lengthwise

1 tsp ginger garlic paste

3 greenchillies

1 cup vegetables(carrot, beans, corn) anything of ur choice

2 tbsp ghee

salt to taste

1 tsp cumin seeds

Spice in a bag:

1 bay leaf

1 tsp saunf / fennel seeds

1" cinnamon stick

3 cloves

1 cardamom

Preparation:

I always use frozen mixed vegetables..which is easy to use and readily available..

Heat ghee in a rice cooker (if u don have one use nonstick sauce pan). Add cumin seeds. Once aroma oozes out..Add onions and green chillies... fry till translucent. Add ginger garlic paste. Fry for 3 mts. Add the mixed vegetable and saute for few minutes. Add rice and 3.5 cups of water. Add salt.

Interesting part is, u gather these spices and tie it in a muslin cloth/ thin white cloth. Tie the knot tightly....Drop this bag in the water and close the cooker lid. Leave it for one whistle. Switch off the heat, let the cooker sit till its fully cooled down. Before serving, remove the spice bag..

Serve hot with vegetable kurma, chicken gravy or Bagara Baingan....

Vegetable Fried Rice

Vegetable Fried rice is road side comfort food... U can get these in kaiyendhi bavan..Its very easy ..if u have left over rice this is best recipe...

Ingredients:

2 cups cooked rice

1 cup vegetables ( carrot, beans, corn, bell pepper)

1 onion

3 green chillies

8 garlic cloves

3 tbsp soy sauce

1 tsp pepper powder

1 tsp garam masala powder

2 tbsp tomato ketchup

salt to taste

Preparation:

Heat oil in a pan, Add chopped garlic..fry till aroma oozes out. Add chopped onion and saute for few minutes. Add cooked vegetables and fry for another 5 minutes. Add pepper and garam masala powder...Add cooked rice and mix well. Add salt, tomato ketchup and soy sauce. Mix well..Add soy sauce according to ur taste. Cook for another 5 minutes..so that flavours mix together...Remove from heat... serve hot !!!!

Note: U can add egg before adding veggies...good alteration for non- vegetarian...

Carrot Beans Poriyal

Carrot and Beans poriyal is a simple side dish which can be made within 10 mts. This will great side dish for rasam or sambar. U can even have it for chappati along with yogurt.

Ingredients:

2 carrots

1 lbs beans

2 green chillies

4 red chillies

1 tsp channa dhal

1 tsp urad dhal

1 tsp mustard seeds

1/4 cup grated coconut

1 tbsp oil

salt to taste

Preparation:

Chop carrots and beans into small pieces. Heat oil in wide mouth pan. Put mustard, once it starts spluttering, add channa and urad dhal. Don't fry them too long, just for 2- 3 mts. Add redchillies and green chillies to the seasoning. Add the chopped vegetables. Cover and cook for 10 mts. Add salt to the vegetables, sprinkle little bit of water. Cover and cook for another 10 mts stirring occasionally. Finally add shredded coconut and saute for 3 mts in low heat. Carrot beans poriyal is ready!!!!!