Oriental Stir Fry Vegetables

This recipe is simple, fresh and crisp prepared with different kind of vegetables like bok choy, broccoli and bell peppers. This is a easy dinner and table fast recipe.

The ingredients for the sauce is quite simple. It requires just soy sauce and oyster sauce. These sauces can be substituted with low sodium. The vegetables are glazed lightly with sauce over high heat. You can use brown bean sauce as substitute for oyster sauce.

This recipe is delicious and easily adapted.

Ingredients

1 heads Bok Choy, trimmed and cut length wise

1 Red bell pepper, diced

1/2 pound Broccoli florets

2 cloves of garlic, minced

Small piece of Ginger, minced

1/2 tsp Red chili flakes

1 tsp Dark Soy sauce

1 tsp Oyster sauce

3 tsp Sesame seed oil or Mustard oil

1/4 tsp salt

Method

• In a large wok, heat oil, add minced ginger and garlic. Saute for few seconds

• Add soy sauce, oyster sauce and red chili flakes. Mix well

• Add vegetables - bok choy, broccoli, bell pepper. Stri fry over high heat until it is tender crisp about 2-3 minutes

• Adjust salt as per taste
• Serve hot

Tip--

• Corn starch is also used with the sauce and roasted sesame seeds can be used for garnishing
• If your are vegan or allergic to sea food then substitute oyster sauce with brown bean sauce

Parangikai Poriyal | Kumbalakai Palya | Seasoned Pumpkin

Pumpkin is a delectable vegetable and used in variety of dishes like pies, curries, sauteed, muffins etc. Pumpkins are not only economical, but also highly nutritious and its is a good source of vitamin A, vitamin B6, thiamine, Niacin, folate and catrotenes.

At home my mom makes Kumbalakai palya for chapathi. It is very simple and easy to make. Pumpkins are cooked with onions, green chilies and seasoned with mustard seeds. In the end, it is topped with freshly grated coconut and coriander leaves.

I made it with spaghetti squash. This recipe can also be made with butternut squash, chayote squash and pumpkins. 

Ingredients

1 medium sized Pumpkin, ( about 1 kg) cubed

1 Onion, finely chopped

4 Green Chilies, finely chopped

1 tsp Mustard seeds

1 sprig of Curry leaves

1/4 tsp Turmeric powder

1/2 cup Water

 1/2 cup Grated Coconut

3-5 sprigs of Cilantro, finely chopped

4 tsp oil

Salt

Procedure

• In a pressure cooker, heat oil and add mustard seeds.  when it starts to sizzle add green chilies, curry leaves and onions. Saute until onions turns transparent

• Add turmeric powder and pumpkin. Mix well and saute for a minute 

• Add 1/2 cup of water and adjust salt as per taste
• Pressure cook up to one whistle. After cooker has cooled, add coconut and cilantro

• Serve it with chapathi or steamed rice and sambhar

Tip-

• I have used pressure cooker, instead  you can saute pumpkin in a pan closed it with a lid and cook for 20 minutes

Grilled Chicken Kebab

Chicken Kebab is the most loved appetizer. It is widely popular all around the world, no matter whether it is grilled or deep fried.  It is luscious, juicy with lot of flavors. Chicken is marinated with different kind of spices like ginger, garlic, red chili powder, paprika, pepper and vinegar. 

These kebabs can be a cook-out, picnic or even a family meal. It is a joyful recipe which brings everyone together. I made this recipe on a beautiful long weekend with a company of close friends. As the kebabs came out of the grill, it disappeared in no time :-)

Ingredients

12 Chicken Drumsticks (or chicken breasts)

5-8  Garlic cloves

1 inch piece of ginger

1 tsp Red Chili powder

1/2 tsp Paprika (optional)

1/2 tsp pepper powder

1/2 tsp Cumin powder

3/4 cup White vinegar

Salt

Juice of 1 lime (optional)

Chat masala (optional)

Method

• In a blender, grind ginger, garlic, chili powder, paprika, pepper powder, cumin powder, salt and white vinegar

• Apply marinade mixture over chicken drumsticks and refrigerate for at least 1 hour

• Place chicken drumstick on a preheated grill. Cook evenly only sides in medium flame. Cover the grill while chicken is cooking

• Smear oil with a brush once a while. It takes about 30 - 45 minutes cook one batch 

• Once chicken drumsticks are out from grill, sprinkle chat masala and some lime juice
• Serve hot with lemon wedges and salad

Kala Channa Curry

Kala Channa Curry  is a protein packed vegetarian curry recipe from Punjabi Cuisine. This recipe is very new to me and I was introduced to this recipe from one of my friend Anukrithi. My knowledge of cooking with kala channa is only sundal and coconut- onion based South Indian style Kala channa curry.

The flavors are magnificent and bold. The base for this curry is made from pureed onions and tomatoes and it is spiced with red chili powder, coriander powder and mango powder.

Ingredients

2 cups Kala Channa

1 Onion, diced

2 Tomatoes, diced

1 small piece of ginger

1 tsp Red chili powder

1 tsp Coriander powder

3/4 tsp Mango powder (Amchoor)

2 tsp Besan (chickpea flour)

Salt

2 tsp Oil

Procedure

• Soak Kala channa in water for at least 5 hours

• Boil kala channa in a pressure cooker for 15 minutes until it is completely cooked

• In the meantime, puree onions, tomatoes and ginger without adding water

• In a pot, heat oil and add the puree. Cook until it reduces and oil separates out from the masala

• Add red chili powder, coriander powder, mango powder and chickpea flour. Mix well

• Add cooked kala channa with water and adjust salt as per taste. Simmer for at least 10 to 15 minutes until gravy thickens

• serve hot with steamed basmati rice or paratha

Mutton Biryani

Mutton Biryani  is a delectable recipe  made with southern flavors. Ask anyone who doesn't love biryani !! This one of many recipes enjoyed by all and it is a celebrating recipe with exquisite taste.

The recipe below is partly borrowed from my maternal side. Tender pieces of mutton are crammed with different kinds of spices and marinated in yogurt sauce. It is flavored with various aromatic ingredients, and the highlighting aspect of this recipe is the combination of meat and rice cooked in coconut milk along with different condiments. 

When I made this dish, I couldn't wait to taste hot piping meat which just falls off from the bone. Meat is cooked tender and its juices are retained because of yogurt and the texture and taste of rice is so rich due to coconut milk. 

Ingredients

1 kg Mutton (with bones it tastes better)

4 cloves of Garlic, minced

Small piece of Ginger, finely chopped

2 bay leaves

4 Cloves

 3 Cardamom

1 Stick of Cinnamon

1 star Anise

3 Mace | javitri

1 Onion, thinly sliced

3 cups Basmati rice

2 cups Coconut Milk

2 cups of water

salt

2 tsp Oil

For marinade

1 cup yogurt

4 Green Chilies, slit length wise

4- 6 sprigs of Mint, roughly chopped

1 tsp Coriander powder

1/2 tsp Pepper Powder

1/2 tsp Red Chili powder

1/4 tsp Turmeric powder

1/2 Lime

Salt

Method

• Ina large mixing bowl, marinade mutton in yogurt, green chilies, mint, coriander, pepper powder, red chili powder, turmeric powder, juice of 1/2 lime and salt. Refrigerate for 30 minutes

• In a pressure cooker, heat oil, add bay leaves, cinnamon, cloves, cardamom, star anise, mace, ginger and garlic

• Next, add onion and fry until it turns transparent

• Add marinated meat and fry for 5 to 10 minutes. Add 1/2 cups of water and pressure cook for 15 - 20 minutes

• After pressure cooker has cooled, add 2 cups of water and 3 cups of coconut milk. Bring it to boil

• Adjust salt as per taste and add washed basmati rice

• Pressure cook upto 2 whistles

• Serve hot with raita  or Mutton Gojju

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Rasmalai

Rasmalai  is an Indian dessert sweet made from Panner (or Indian cottage cheese) with its origins from eastern part of India. This is a milk based recipe and it is made from full fat milk. First, panner dumplings are cooked in sugar syrup and later soaked in flavored milk. 

I have always enjoyed making this dessert and make it often for get together or any festive occasions. This is a divine and a celebrating recipe. It is also served in marriages or any auspicious functions. 

Ingredients

For making panner (cheese) 

2 ltr Full fat milk (vitamin D)

1 cup White vinegar

For sugar syrup

1 ltr Water

2 cups sugar (approx)

For flavored milk

1 ltr full fat milk

1/2 cup Sugar

1/4 tsp Cardamom powder

Few strands of saffron

Method

Making panner

• Boil milk in a pot. When it starts to boil , add white vinegar and turn off heat

• The milk solids starts floating at the top. Using a cheese cloth drain excess water. Wash cheese once with cold water and again squeeze out excess water

• Now, knead the cheese and divide it into equal portions about 1 inch or 2 inches. Roll each portion into balls. Wet your hands while rolling cheese balls to avoid cracks

Making syrup

• While rolling cheese balls, boil water and sugar in a pressure cooker

• Add the cheese balls in sugar syrup. Pressure cook upto 2 whistles (if you dont have a pressure cooker, then use a pot and cover it with a lid. Cook for 15 to 20 minutes)

Making flavored milk

• When rolling cheese balls, also boil milk in a pot stirring often
• Add sugar and cardamom powder
• When milk starts to boil, turn heat to medium-low heat

Making panner disks (Final stage in making rasmalai)

• After pressure cooker has cooled, using a spoon and a laddle, squeeze sugar syrup from each paneer and put it in milk

• The add saffron strands to milk. Pistachos and almonds can also be added
• Refrigerate for atleast 2 hours
• Serve chilled

Tip --

• While kneading dough, some recipes also add maida or all purpose flour for consistency