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.

Potato Masala and Keerai kozhumbu/ Spinach dal curry

Potato masala and keerai kozhumbu from my MIL's kitchen... Its such a simple recipe but tastes out of the world. As i already mentioned, I luv spinach and my hubby doesn't object it... it has permanent place in week day menu. This is another way of cooking spinach curry. Potato masala looks colorful, am sure would be a kids pleaser.

Potato Masala:

Ingredients:

2 potatoes

1/2 onion chopped

1 tbsp g& g paste

1 tbsp fennel seeds powder

1 tsp red chilli powder

1/4 tsp turmeric powder

salt to taste

2 tbsp oil

Preparation:

Cut the potatoes into 4 pieces and cook them till they are almost soft(3/4 done). Peel the skin and cur into small pieces. Marinate it with salt, turmeric and rec chilli powder for 30 mts. Heat oil in a pan, do the seasoning with mustard seeds and fennel seeds powder. Add onion an Fry till translucent. Add g&g paste. saute for 5 mts. Finally add the marinated potatoes and fry till golden brown Add oil if necessary. Potatoes will be crispy if u add more oil. Remove from heat.. Ready to serve....

Keerai kozhumbu/ Spinach curry

Ingredients:

1 bunch spinach

1/2 cup toor dal

1/2 onion

3 tomatoes

1 tbsp sambar powder

3 tbsp shredded coconut

salt to taste

Preparation:

Cook toor dal separately and mash it.. Grind coconut to a fine paste. Add sliced onions, tomatoes and salt to mashed dal and cook for 10 mts/ or till the onions and tomatoes are cooked. Add sambar powder, chopped spinach and ground coconut to the dhal gravy and cook till the spinach wilts and the masala should be cooked by 10 mts. Remove from heat. Do the seasoning separately and add to spinach dal mixture. Spinach gravy is ready!!!!

Baby Potatoes Tandoori

I luv baby potatoes..perfect round shaped beauties. My mom used to make potato fry and I still luv it. When I go to supermarket, I will look for those wee ones...never got those perfect small ones. Finally, I found those perfect babies in walmart..Hurray.. I wanted to try my mom's recipe but ended up trying Tandoori Aloo by Shilpa of Aayis recipes.

This recipe was quite new to me..tasted very good..My hubby loved it..we finished all in one sitting. Its such a simple recipe but yields a great taste....

Shilpa: Ur recipe is Tried, Tasted &Certified:Excellent..

(Recipe source)

Ingredients:

7-8 baby potatoes peeled

1/2 cup chopped onion

1/2 tsp cumin powder

1/2 tsp coriander powder

2 tbsp thick curd/yogurt

1-2 tsp chili powder

1 tsp ginger-garlic paste

1 tbsp lemon juice

Oil

Salt to taste

Preparation:

I didn't do any change to the recipe..just followed the steps mentioned by shilpa..

Prick with a fork or put some deep slit marks with a knife on all the potatoes.Grind onions(preferably without water) to a smooth paste. Add onion paste and all other ingredients, except oil to the potatoes and mix well so that the potatoes get a thick coating of potatoes all over. The yogurt should be very thick so that the mixture remains thick.Leave the potatoes for around 1hr. Heat oil in a non stick pan and add the potatoes with the masala. Close the lid and let it cook on a low flame for around 15mins.

Preheat the oven at 350F for around 5mins. Take the potatoes in a greased bake ware and broil at 350F for around 10-15mins(till the coating has turned brownish).Serve hot with lemon juice.

Garnish with coriander leaves..

Potato & Peas Kurma

Election is finally over all over India.. I guess Voting went as peaceful as possible as mentioned by mother..Anything might happen..lets wait and see the result..Hope we have a Government which would raise India to great Heights!!

Today's Menu is P&P kurma...Potato and peas kurma is authentic south Indian curry goes well with rice and chappathi. No introduction needed for this dish..its creamy and spicy sauce with sweet peas and potato!!!..

Ingredients:

1 cup Boiled peas
1 cup potato
1 onion
2 tomatoes
1 tsp ginger and garlic paste
salt to taste
1 tsp oil

Grind to Paste:

2 Redchillies
4 Green chillies
2 cloves
1" Cinnamon
1 cardamom
1 tsp fennel seeds
2 tbsp coriander seeds
1/2 cup coconut

Seasoning: Oil, Mustard seeds, Curry Leaves.

Preparation:
Heat 1 tsp oil and start fry the chopped potatoes. Let it get half cooked. Now add onion, tomatoes, g&g paste , salt and ground paste. Add 1 cup of water. Mix well. Reduce to medium heat. Cover and cook till the raw smell vanishes and potatoes are tender. It might take up to any where bet wen 15 to 20 minutes or less. Finally add boiled peas and leave for another 10 mts. Add more water if the gravy starts thickening. Garnish with coriander and remove from heat...


Serve hot with Chappathi/Rice

Methi Mattar Malai

Methi mattar malai was totally new recipe to me..I had leftover whipped cream..was about to expire..I was browsing for some recipes, found this perfect recipe from...no guesses!!its none other than Mahanandi. Luckily I had methi/fenugreek leaves/vendiya keerai at home.. It came out very well and was a wonderful combo for rice or chappathi..

Indira, Ur recipe was Tried, Tasted & Certified: Excellent!!!!!



(Recipe source)


Ingredients:

Fresh fenugreek leaves (methi) - 1 cup
Fresh peas (matar) - 1 cup (I used Frozen peas)
Malai (cream) - half cup(homemade or store-bought evaporated milk - unsweetened variety)
2 red potatoes - peeled and cubed to bite sized pieces (I used Idaho potatoes)
Salt and turmeric to taste or half teaspoon each
Peanut oil or ghee - one teaspoon (I used corn oil)

Masala paste:

One small red onion or shallot ( I used 1/4 of big yellow onion)
one inch size ginger
six green chillies
two cloves
one inch piece of cinnamon stick
one teaspoon cumin and
quarter cup of fresh peas (peas are added to thicken the sauce)

Grind all these ingredients to fine paste!!!



Preparation:

I just followed the original recipe...

Heat oil in a wide skillet.
Add and saute the masala paste for 5 minutes on medium heat until the paste starts to turn red.
Now add one after another, first potatoes, then fenugreek leaves and finally peas. Do a quick stir-fry until the leaves wilt.I added peas at last stage after adding malai..to avoid overcooking them..Remember i used cooked frozen peas..
Add malai (evaporated milk). Stir in salt and turmeric and about 1 cup of water. (I also added a half teaspoon of jaggery which helps to bring out the sweetness of peas. But this is optional.)I Didn't add jaggery as this was optional..moreover I don't like sweetness in my curries... Cover and cook for about 15 minutes on medium heat until potatoes and peas are cooked to tender and the sauce thickens. Serve warm. Tastes superb with chapatis or with naans.

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.

Potato Appalam Poriyal

Potato appalam poriyal is one of our household recipe...I donno if this recipe is followed anywhere else. My mother used do it all the time coz this is one of my favourite..Uralakizhango appalam (Tamil Version) is a good combo with rasam and curd rice...When I went to India for my marriage, I learnt this recipe and I wanna share this with everyone!!!!

Ingredients:

2 Potatoes Boiled

1 cup Channa dhal

1 onion

1 tomato

1 tbsp ginger garlic paste

1 tsp chilli powder

1/4 tsp curry powder

1/4 tsp turmeric powder

5 fried appalams

salt to taste

Seasoning: Oil, Mustard seeds, Curry leaves, Hing (perungayam)

Preparation:

As usual start with seasoning...Add the ingredients in order specified.. Add onions fry till translucent. Add ginger garlic paste and fry couple of minutes. Add chopped tomato and 1/2 cup of water. Cover and cook till they become mushy...Add turmeric, red chilli and curry powder.

In the meanwhile, boil channa dhal with 3 cups of water. Boil till the dhal becomes soft.. Strain the water and keep aside. Fry appalam and keep aside.

To the fried mixture add boiled, chopped potato and strained channa dhal. Adjust salt. Cover and cook for 10 mts...After the flavours are mixed together. Smash the appalam over the potato chana dhal mixture and remove from heat.

Serve hot with Rasam!!!!

This is my contribution to LENTILS MELA...

Poori Masala

I guess potato would be favourite vegetable for everyone...when i was doing my masters in Aberdeen, i was surprised to see people just eat boiled potatoes and cheese or mashed potatoes for lunch... Thats their whole meal..I like potatoes cooked our Indian way.. I wonder how they eat whole boiled potato without any seasoning.. Meanwhile we Indians add so many spices and seasoning in our food...

Coming back to our masala, I am not gonna give the recipe for poori. Poori is a famous south Indian breakfast and its other half is potato masala . Many restaurants prepare differently.. but my hubby's favourite restaurant Annapoorna prepares it in a way that U will find more onions than potatoes....Awsome combination.

Ingredients:

1 Large potato boiled

2 large onions chopped

2" ginger chopped

3 green chillies

1 tbsp besan

1/2 tsp turmeric powder

1 tsp mustard seeds

1 tsp channa and urad dhal

1 tsp cumin seeds

curry leaves

1 tbsp oil

salt tot taste

Preparation:

Boil the potatoes and mash them to small visible pieces. Heat oil in a pan, do the seasoning. Add ginger (grated or chopped) and fry for a minute. Add onion(chopped) and green chillies and fry till the onion becomes translucent. Onions should be more than potato pieces. Add turmeric powder and fry till the raw smell vanishes. Add the potato piece and 1 cup water. Allow to cook for few minutes, don't break the potatoes. Finally add besan paste(mix 2tbsp of water with besan to make paste), cover and cook for few minutes, if its too thick add water. Masala should be thin consistency.Once the raw smell vanishes, add coriander leaves and remove from heat.

Serve hot with poori...

This is my contribution to FIC-YELLOW hosted by Sunshinemom of TONGUETICKLERS.

Spicy Potato Fry

Potato fry is one of my favourite side dish. In south Indian meals, it is good companion for sambar.This dish is made all over India. Most of the hotels serve potato fry with their meal plan coz potato is easily available vegetable and cheaper compared to other vegetables. When u fry potatoes, it has a crispness in them which makes it favourite dish for kids!!!!. Last sunday I made this fry with cabbage kootu. My hubby helped me, by cutting the potatoes into smaller pieces( see photo).

Ingredients:

2 Potatoes chopped

2 tbsp redchilli powder

1/4 tsp turmeric powder

1 tsp garam masala powder

4 tbsp oil

salt to taste

Preparation:

Clean potatoes and chop them into small pieces. Heat oil in frying pan, add chopped potatoes. Fry for few minute until the oil gets coated on potato. Cover and cook in medium heat for 10 mts. Remove cover add 1 tbsp oil and saute for few mts. Add red chilli, turmeric powder, garam masala and salt. Don't add water coz it will make potatoes mushy. cover and Fry for another 10 mts. Remove cover, add oil stir occasionally for another 15 mts. The potatoes will shrink and get brown color once it is fully done!!!. Add remaining oil and fry for 5 mts.

Serve with rice or chappathi!!!!