PUMPKIN AND TENDER CASHEWS IN COCONUT MILK

PUMPKIN AND TENDER CASHEWS IN COCONUT MILK

WHAT YOU NEED:

Pumpkin - 1 small ( Mysore pumpkin)(cut into small pieces)

Tender Cashews - 1/2 cup

Coconut milk - 1 3/4 cups

Dried Red chilly - 4-5 

Mustard seeds - 1/2 tsp

Chana Dal - 2 tsp

Curry leaves - 1 sprig

Salt - to taste

CHILDREN WILL LOVE THIS CURRY, NOT VERY SPICY...

PUMPKIN AND TENDER CASHEWS IN COCONUT MILK!

HOW TO MAKE:

Pressure cook Pumpkin pieces and tender Cashews without water in it.

Place cooked pumpkin and cashews in the flame, add salt and give a quick stir. 

Now add coconut milk and allow to bubble a little. 

Meanwhile heat 2 tsp oil in a small pan.

When oil is hot splutter mustard seeds, then add chana dal, stir. 

Then add dried red chilly (broken ) and curry leaves. 

Pour this seasoning over pumpkin and stir for a minute or 2. 

Serve Pumpkin tender cashews in coconut milk as a side dish. 

BURNT BITTERGOURD / KARPAAYILE KARATE

This is my own recipe, very simple and tasty too. I love Bittergourd in any form, normally I make Karate Talasani, a Konkani preparation and Karate Podi. This time I thought of making it in different way. The come out was very good, so thought of sharing in my Blog.

BURNT BITTERGOURD / KARPAAYILE KARATE

WHAT YOU NEED:

Bittergourd - 2 medium

Onion - 1

Garlic - 7-8 cloves

Red chilly powder - 1/2 tsp or to taste

Tamarind paste - 1 tsp heaped.

Salt - to taste

HOW TO MAKE:

Wash bittergourds well and slice them in thin rounds. Apply salt and keep aside for half an hour.

Same way slice onion also.

Crush garlic with skin intact.

Now heat 1 tbsp oil in kadahi with high flame. 

Put crushed garlic, saute till it is dark brown in color.

Add onion and fry till it is dark brown in color.

 
Now squeeze out the salt water from bittergourd and put in kadahi. Mix well.

Now add tamarind and red chilly powder. Saute well and cover.

Stir in between, check the salt and fry the bittergourds till they are dark brown, slightly burnt and well cooked.

Serve Burnt Bittergourds as a side dish.

CHILLIES IN CREAMY MASALA

I had some Long chillies in my fridge. ( These type of Chillies are used to prepare Bajjis). When my daughter invited her friend for lunch in the last minute, really I was in a dilemma because I had already prepared very simple dishes like dal and stirfry. I saw some Long bajji chilly in the fridge; I took them and while chopping I was thinking what to do and how to do with them. At last this Dish came out from Jay's Veg kitchen and adorned on my Lunch Table. 

WHAT YOU NEED :

Long bajji chilly - 7-8 (cut in to 2" size pieces)
Onion - 1 big, chopped
Garlic, finely chopped - 2 tsp
Cumin seeds - 1/2 tsp
Garam masala powder - 1/2 tsp
Tomato -2 chopped
Salt - to taste
Coriander leaves - 2-3 tsp, finely chopped
Fresh cream - 1/2 cup

HOW TO MAKE:

Take some butter in kadahi and heat.

Splutter cumin seeds, then add garlic and fry for a minute.
Add onion and fry till they are just done. 
Then add chopped tomatoes and cook till they are soft.
Now add cut long chillys and stir well.
Add garam masala powder and salt. Mix well.
Allow it to cook for a while.
When it is done mix fresh cream in to the chilly. Mix thoroughly.

Finally add coriander leaves.

Serve hot with chappatis or naans.

LADY'S FINGER FRY /BHINDI FRY

LADY'S FINGER FRY

WHAT YOU NEED:

Lady's fingers, small and tender ones 10
Onion 1 finely chopped
Tomato 1 big, finely chopped
Red chilly powder   1/2 tsp or to taste
Cumin powder   1/2 tsp
Coriander powder   1 tsp
Chole masala 1 tsp
Besan / Bengal gram powder   4 tsp
Fresh Mint leaves, chopped 2 tsp
Coriander leaves, chopped  2 tsp
Salt to taste

STUFFED BHINDI FRY

HOW TO MAKE:

Wash lady's fingers, dry pat and slit. 
Remove the seeds and keep aside.

Now heat 1 tbsp oil in kadahi.
Add cumin powder and coriander powder, fry.
Add onion, tomato, seeds of lady's finger chilli powder, chole masala, salt and fry for a while.
Now add besan, chopped coriander and mint, stir well and fry for few more minutes.

Now stuff the masala into the slit lady's fingers.

Heat a tbsp of oil in deep bottomed kadahi. Place all the stuffed lady's fingers in the kadahi and put all the remaining masala over it. Cook them over a low heat. Turn over the lady's fingers after a few minutes and again cook for few more minutes.

Serve the Bhindis as a side dish.

MINTAALU /MINT+POTATOES

MINTAALU

WHAT YOU NEED:


Potatoes  2 boiled
Mint leaves, fresh, chopped finely
Sesame seeds 1 tsp
Turmeric powder  a pinch
Red chilli sauce  3-4 tsp
Oil  4 tsp
Salt to taste

MINT AND ALOO... AWESOME

HOW TO MAKE :


Heat oil in non stick kadahi, when hot add sesame seeds.
Cut the potatoes in pieces and put in the kadahi and stir.
Add mint leaves and stir again. 
The add turmeric powder, salt and red chilli sauce and combine well.
Switch off the burner.


Serve hot as a side dish...

SWEET N HOT COCONUT APPLE BUTTER MASALA

Here we get lots of coconuts in our garden, but  very difficult to get single coconut climber. The coconuts started getting dried and falling off on its own. Most of the fallen coconuts had already germinated and little coconut shoots had grown out of the husk. When opened we found seeds inside, we call it MUNGO, a spongy mass inside the coconut, tastes nice.
This time we got about 10, 15 such seeds; called COCONUT APPLE. Today I simply tried a dish made of it and I thought of sharing with you all. It is very delicious and goes well with chappatis and phulkas....

COCONUT APPLE

WHAT YOU NEED:

Coconut apple 3.4
Onion 2 ( 1 big and 1 small)
Tomato 1 big
Cumin seeds 1/2 tsp
Coriander seeds 2 tsp
Cloves 2
Cinnamon 1 small piece
Chana masala / garam masala 1 tsp ( here I added chana masala)
Red chilli powder 1/2 tsp
Black pepper 5,6
Cashew nut bits 1/2 tbsp
Ginger finely chopped 2 tsp
Garlic finely chopped 11/2 tsp
Salt to taste

HOW TO MAKE:

First wash coconut apple and cut into cubes.
Boil the cubes in little water till it shows its spongy  structure. Strain the water and keep aside. Preserve that strained water for adding to the curry later.

For the masala:
Chop one big onion, tomato and 1 tbsp of chopped coconut apple.
Heat kadahi and put 2-3 tsp of butter. When it is hot add cloves, cinnamon, pepper and fry for a min.. Then add jeera, coriander seeds and chopped onion. Fry  till onion changes the color. Then add chopped coconut apple and chopped tomato, saute till tomato becomes mushy.
Once it is cooled grind it to a fine paste and keep aside.

SWEET N HOT COCONUT APPLE BUTTER MASALA

The making of curry:

Take a small onion and cut lengthwise.
Take 3 tbsp of butter in kadahi and heat it. When hot add bits of garlics, ginger and fry for a minute.
Add onion slices and fry till onions change the color.
Add cashew bits and saute another few more minutes.
Then add ground masala and fry till it is done.
Then add boiled coconut apple pieces and combine well with the masala and add that strained water to the curry. Now add chilli powder, chana masala, salt and mix well. Allow it to boil for few minutes.
In the end pour slightly beaten fresh cream on the masala curry.

It is bit sweet and spicy too. Very good combo with chappatis and phulkas.