Cauliflower Sabji

A simple veggie delight made from cauliflower florets seasoned with whole variety of Indian spices such as - cayenne, garam masala and turmeric powder. 

This recipe is best for a busy weekday dinner platter. 

Ingredients

1 Cauliflower, cut into bite sized florets

1 Medium sized Onion

1 Tomato, finely chopped

2 Garlic cloves

1 small piece of Ginger

A sprig of Curry leaves

1/2 tsp Cayenne

1/4 tsp Turmeric Powder

1/4 tsp Garam Masala powder

Salt

2 tsp Oil

Method

• Coarsely make a paste of onion, ginger and garlic

•  Heat oil in a heavy bottomed dish. Then add the coarsely ground paste and curry leaves

• Add in tomatoes, turmeric powder, garam masala, and cayenne. Stir for a minute

• Add cauliflower and toss  well. Cook for 15 minutes on medium heat while stirring occasionally

• Season with salt and cook for another 5 minutes

• Serve hot with roti

Kale - Carrot Juice

Are you on Juice cleanse? Try this new juicing recipe "Kale - Carrot Juice" made from fresh veggies such as carrots, kale and ginger.

This recipe is a powerhouse of antioxidants, high fiber, great anti-inflammatory  food, rich in calcium, vitamins A, C, K and off course great detox food.

Ingredients

1 Carrot, chopped

3 Stalks of Kale (also include tender stems)

1 inch piece of Ginger

1 Cup of Water or Orange Juice

Method

• Grind all these ingredients in a blender. If have a juicer, works good.
• Serve immediately or chilled

Mushroom - Bell Pepper Stir Fry

Simple ingredients put together and  brought to your table!!!

Mushrooms and bell peppers are those veggies that  cooks very fast in about 2 minutes which retains both crunch and flavor. Both of these vegetables have high water content, cooking too much makes mushrooms leathery and capsicum soggy. Just to add a little kick, these veggies  are tossed  in coriander powder, chat masala, green chilies and curry leaves.

Thanks to my sister Vaishnavi (we fondly call her as Indu :-) ) shared this recipe with me.

Ingredients

200 gms Mushrooms, diced

1 Green Bell pepper, cubed

1 Small Onion, diced

3 Green Chilies, finely chopped

Few curry leaves
1 tsp Mustard Seeds

1 tsp  Oil

1/2 tsp Coriander powder

1/4 tsp Chat Masala

1/4 tsp pepper (optional)

Salt

Method

• In a wok, on high heat; add oil, Mustard seeds, curry leaves,  and green chilies. Give a little stir. Immediately add onions and bell pepper. Stir in for a minute

• Add coriander powder and chat masala

• Add mushrooms and toss it on high heat. Season it with salt and pepper

• Serve immediately as a side dish

Additional Notes:

Use grape seed oil or Extra virgin olive oil to make it a guilt free recipe. 

Aloo - Channa Chat

A low calorie and oil-free snack made effortlessly. Pre-cooked boiled potatoes and dry black chick pea are tossed in a spicy tangy sauce. I prefer to make the sauce fresh because all the flavors are imparted in this chutney. The savory sauce is made up of tamarind pulp, sugar, red chili powder, chat masala, coriander powder and cumin powder. 

This recipe can be either served as a salad or as a evening snack. It tastes best when served cold.  

Ingredients

1 Potato

1 cup Dry Black Chickpea

1 Lemon

Few sprigs of Cilantro

For the sauce

1/4 cup Freshly squeezed tamarind pulp

1/2 tsp Raw sugar (or any sweetener)

1/4 tsp Coriander powder

1/4 tsp cumin powder

1/4 tsp Red chili powder

1/4 tsp Chat masala

Salt

Method

• Cook potato in a pot of boiling water until fork tender. Peel of the skin and cut into small cubes
• Soak dry black chickpea in water for 3-5 hours. Then wash chickpea in running cold water. Cook in a pressure cooker for 10 -15 minutes with 3 cups of water. Drain excess water. (you can retain this water which can be used as a base to prepare soups and curries)
• In a pan, mix all the ingredients  and bring it to boil
• In a bowl, mix potatoes, boiled chickpeas and sauce. Season it with salt, then add lemon juice and garnish with coriander
• Serve wither warm or chilled

Additional notes~

Further in this recipe, you can embellish with chopped red onions and pomogranate

Capsicum Varuval

Capsicum varuval is a simple and a tasty side dish for yogurt rice (Thayir Sadham ). We make this scrumptious and juicy dish when capsicum is cheap and available in abundance. 

This veggie delicacy  just needs dry rub to coat capsicum and shallow fry in oil. The dry rub consists of turmeric powder, red chili powder, cumin powder and coriander powder. Capsicum is slow cooked until it sweats in oil and becomes translucent. The lightly colored brown spots in capsicum adds an additional bonus to the flavor.

Ingredients

4 Medium sized Green Bell peppers

4 tsp Oil

1/3 tsp Turmeric powder

1/2 tsp Coriander powder

1/4 tsp Red Chili powder

1/4 tsp cumin powder

Salt

Method

• Cut the bell peppers in quarts with crown intact

• Make a smooth paste of all the spices with a little water and season it with salt

• Apply the spice mixture inside the capsicum without breaking it

• Heat oil in a pan. Place the bell peppers close to each other and cook in low heat. Rotate occasionally until it turns transparent

• Serve it as a side dish with curd rice, sambhar or type of lentil curry

Thayir Sadham

Thayir Sadham is called yogurt rice is a simple and easy meal mostly in southern states in India. Warm rice is mixed with yogurt and seasoned with different condiments. In particular,  freshly grated raw ginger is added to boost its flavor which has several health benefits. 

This recipe is prepared in Bhramin style  which means no onion & no garlic. In many temples, curd rice is served as prasadam. It is also said that curd rice aids digestion. Usually in weddings or in any functions, after a heavy course meal; it is finished with curd rice.

Tip:

• In summer milk is also added to prevent yogurt getting sour
• Fruits like pomegranate and grapes are also added. Apart from these even roasted cashew nut are also added

Cooking time: 35 -40 min | Serves - 2

Ingredients

1 cup of Rice (uncooked)

4 cups of Yogurt

1/2 cup of Milk (optional)

1 inch piece Ginger, grated

1 Green Chili, finely chopped (optional)

 Handful of Cilantro, finely chopped

Salt

For Seasoning~

2 tsp Oil

1 tsp Mustard seeds

1 tsp Channa dal

A sprig of Curry leaves

2 nos Red chili

Method

• Cook rice with 2 1/2 cups of water. After rice has cooked mash rice with a ladle
• Mix rice with yogurt, milk, ginger, green chili, cilantro and salt
• In a pan, heat oil. Add mustard seeds, channa dal, curry leaves and red chili. When it starts to sizzle, pour the seasoning to the curd rice and mix well

Additional Notes:

• Adjust the thickness of yogurt and rice as per your choice. Rice tends to absorb yogurt when left for long. You can add little water or milk to brng down to right consistency.
• I have used fat free yogurt. You can use yogurt from whole milk to make it more creamy

Mor Kuzhambu

Mor Kuzhambu is a South Indian stew made from sour yogurt. Every state in India has its own version of yogurt based curry. This curry is prepared in Tamil-Bhramin style with no onion and garlic. 

Its a delicious curry can be done in a jiffy. Vegetables like ash gourd, cucumber, chow chow and  okra can be added to this recipe. It is served mainly with steamed rice. 

Ingredients

1 Cucumber (or Okra, ash gourd, chow chow), cut into 1 inch pieces

2 cups Yogurt, beaten

For masala - 
1 tsp Bengal gram, soak in water for 20 minutes

1/2 cup freshly grated coconut

1/4 tsp Asafoetida (hing)

1/2 tsp Cumin seeds

1/4 tsp Turmeric powder

3 Green Chilies

1 inch piece of Ginger

For tempering -

2 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

5-6 Curry leaves

1 Red Chili

Method

• Cook cucumber in a cup of boiling water for 2-3 minutes

• Make a smooth paste of all the ingredients listed in masala

• Add the masala paste to the cooked cucumber and season it with salt. Simmer in low heat for 2-3 minutes

• Add beaten yogurt. Season with salt. Adjust thickness of curry by adding water (I normally don't add water. Like to keep curry thick)

• Temper with oil,  mustard seeds, Cumin seeds, curry leaves and red chili. Pour it on top of curry 

• Serve hot with steam rice

Additional notes ~

• If you want to add okra, fry okra first in oil. Do not cook in water and add it towards  the end
• Do not reheat this curry, since yogurt curdle
• Don't add too much water. This curry needs to be thick. Also, use minimum water while cooking vegetables