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Archive for the ‘Vegetarian’ Category

Crispy & Spicy Okra / Ladies finger and Mathematics

16 May

Ladies finger is also called as Okra or Bhindi or Vendaikai. It has got even different names in other countries. It has been long time since I made this dish. Try this dish with someone who hates to eat this vegetable, they can became fan of it. Crispy and juicy taste of okra may attract even children. As everyone in my home liked it so much, I had to make two batches one after the other from scratch.

A Story of Okra and me—Some incidents are unforgettable even though we have crossed so many years. I still remember my school days paintings with vegetables. The teacher asked the children to  draw some shapes using the vegetables as a homework. My Mother is very creative and she has lots of interest in Embroidery ,Handicrafts and artworks.  She helped me in collecting Onion, Potato ,Tomato and this okra . We did painting by dipping the cut vegetable (horizontally  or vertically)with colors and then to the paper to make colored vegetable shapes. I liked okra shapes than other veggies. May be this is the reason, I get remembered of this when I see this vegetable.

Ladies finger and Mathematics In India Grandparents, Parents and elders say that, children and students can be good in mathematics when they consume ladies finger(okra). Though this veggie contains good amount of nutrients, I do not know how much of this story is scientifically true?

Ingredients:

  1. Okra(Ladies Finger) – 250 gm
  2. Oil – 5 Tsp
  3. Chilli Powder – 1/4 Tsp
  4. Pepper – 1/4 Tsp
  5. Corn starch – 2 Tsp
  6. Rice Flour – 3 Tsp
  7. Salt for taste

Method:

1. Wash the vegetable and then cut both the ends and make a long slit in the middle without separating into 2 pieces.

2. Mix all the ingredients together with okra except the oil. Sprinkle few drops of  water such that the masala stick with the okra.

3. Heat a pan, add little  oil and arrange the okras one by one. Shallow fry the okras for 5 minutes by turning to the sides. Fry in batches.

Tip: If you are not diet conscious okras can be also deep fried to become more crisp .

 
11 Comments

Posted in Starters, Vegetarian

 

Garlic Rasam – with fresh ground spices

14 May

 

The  South Indian traditional meal would contain many varieties of food items served in a Banana leaf. The Vegetarian Platter would contain side dishes like Poriyal, Kootu ,varuval(sauted vegetables, veggies with lentils ,fried veggies), Papads (fryums)and a sweet. The first round of main course would start with Rice and Sambhar, the second with Rice and RASAM and the third with Rice and yoghurt. Dessert would be Payasam made with milk.

I cook this traditional meal only in festivals and in some occassions . Rasam is my all time favorite, and it can be made in 15 minutes. I stopped using instant Rasam powder a long back, though it is very easy to make Rasam with instant ready mix, the taste of fresh ground Rasam is uncomparable. Atleast once in a week, I used to make it as everyone in my home loves it. Rasam can be had as a soup or with Rice.

Ingredients:

  1. Oil – 1/2 Tsp
  2. Mustard Seeds – 1/2 Tsp
  3. Asafoetida – 1/4 tsp
  4. Turmeric -  a pinch
  5. Garlic – 5 cloves,  roughly crushed with skin
  6. Tamarind- 1 lemon size,  mix with 1 cup of warm water and make juice of it
  7. Tomato -1  riped, squeeze it in a bowl roughly
  8. Salt for taste
  9. Corriander – 2 strands
  10. Curry leaves – 1 strand

For grinding

  1. Cumin – 1 Tsp
  2. Pepper – 1 Tsp
  3. Green Chilli – 1

Method:

1. Heat the oil in a Kadai. Add mustard seeds and let it crackle.

2. Add the crushed garlic and stir it for couple of seconds. Add Asafoetida powder , freshly ground spices and stir for a minute in a low flame.

3. Add the squeezed tomatoes and tamarind water. Add 2 more cups of water, salt, turmeric and let it cook in a medium flame.

4. Once the Rasam starts boiling, switch of the heat and add curry leaves and corriander leaves.

5. Serve it with Rice.

Tip:  Simple garlic Rasam is very good in taste. Add 1/4 cup of cooked dhal, to get a rich taste and to mild the Rasam if it is spicy.

 
5 Comments

Posted in Vegetarian

 

Roasted Egg Plant with Bulgarian spicy salt

12 May

Bulgaria is one of the good holiday destination in Europe.  My hubby had been there for a Business Trip and become fond of Bulgarian salads and steaks. One of the common spice they use is Balkan Salt. It is normally taken with bread or bacon. He got few packs to try it at home. I have used this salt on steamed vegetables it was tasting superb. So I tried it with Egg plant,  the end result was really good.

Ingredients:

  1. Egg Plant  - 1
  2. Balkan Salt to season egg plant. (Balcon salt is a mix of Salt, Red pepper, Corn flour, Fenugreek, Balkan Savory)
  3. Oil – 2 Tsp

Method:

1. Cut the Egg plant in to 0.5 cm – 1 cm thick slices length wise. Apply the balkan salt on both the sides.

2. Add oil to the pan and shallow fry the slices for approximately 2-3 minutes on both sides.

Tip : Serve it warm as a starter or side dish.

 
10 Comments

Posted in Side Dish, Starters, Vegetarian

 

Rice Kanji (Rice Porridge)

11 May

In South India, from Babies to Elders , they should have come across this dish some point in time.  This is easily digestible, filling and has a soothing taste .  Sometimes doctors in India also recommend this as a diet during illness. I sometimes also make it when I have no mood to eat anything solid.

Ingredients:

  1. Rice – 1/4 cup
  2. Water – 2 cups
  3. Fresh Yoghurt – 1/4 cup (optional) but when used adds to the taste.
  4. Salt as per taste

Method:

1. Add Rice and water to a Vessel or Pressure cooker and literally overcook the rice. The cooked rice has to be soft and watery.

2. Add the cooked rice ,some water, yoghurt and required salt to a mixer and blend it become coarse drink.

3. Serve it warm in a glass or bowl. Add little yoghurt on top

Tips:

1. Hot pickle is a nice accompaniment to it.

 
5 Comments

Posted in Porridge, Vegetarian

 

Leek Coconut Milk Rice

06 May

Leek can be substituted with onions , spring onions(Scallions) or chives. All of them belong to onion family and has the flavor and taste slightly similar as onion. This recipe contains  rich taste from coconut milk and together with the flavor of Scallions it is awesome.

Ingredients:

  1. Leek – 4 stalks , finely chopped(discard the dark green leaves and include only the light green. Remove the roots as well)
  2. Coconut milk – 1 cup
  3. Water – 1 cup
  4. Basmati Rice – 2 cups
  5. Clarified Butter – 2 Tsp
  6. Ginger & garlic paste – 1 tsp
  7. Salt for taste.

Method:

1. Soak the Basmati rice with some water for 15 minutes.

2. Heat the pan and add a spoon of clarified butter. Saute the chopped leek followed by ginger garlic paste. (Before adding ginger garlic you can save some of the sauted leeks for final garnishing).

3. Add the Bastami rice without water , 1 Tsp of clarified butter ,salt and mix it up for a minute. Add water and Coconut milk and let it boil.

4. Once the Rice is boiling cover the lid and cook in a low heat for approx 10 – 15 minutes. ( This dish can also be prepared in rice cooker or pressure cooker .)

5. Serve it warm with any side dish of your choice.

Tip: Leek can be substitued by scallions (Spring onions) or chives.

Leek Coconut Milk Rice on Foodista

 
7 Comments

Posted in Vegetarian

 
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