Vendaikai Poriyal

This is very quick and simple stir fry and one of my fav too. The equal ratio of adding onions to the veggies tastes more fun and yummy. It goes well with all type of rice.

Ingredients:
Vendaikai / Ladies finger – 200 gm
Onion - 2no
Turmeric powder - 1/4tsp
Chilli powder – 2tsp
Salt to taste
Oil - 3tsp

Method:

• Wash and clean the vendaikai and dry in a tissue paper. Now chop them into roundels as shown below.





• Heat oil in a pan and season with musturad seeds and add chopped vendaikai and saute well till it turns golden color and the raw smell leaves.
• Now add chopped onions and add turmeric powder, chilly powder and salt and fry for couple of minutes and keep cover and cook for few more minutes till onion turns transparent and soft.
• Now its ready to serve with hot rice!!

Note:

• Try using small onions, instead of big onions.
• At the finishing stage add garam masala powder for more flavor.

Sago Kitchadi / Javvarisi Upma

When I started learning to cook and help my mom in kitchen, I start with simple dishes and Sago Upma was one among them. We prepared this upma especially during fasting times as there are no garlic and onions are added. Sago upma is one of the regular dishes which I prepare for dinner as its a light and simple to prepare. Though we get sago in Singapore, I prefer to make this from the sago from variety called neylon sago and also bought from India as this nylon sago very perfect for doing upma and payasam as it is very tiny and won’t be soggy when prepared. It tastes great with simple mango pickle.

Ingredients:

Nylon Sago / Javvarisi - 1cup
Moong dhal - 2tblsp
Green chili – 4no
Cashews – few
Lemon juice – 2tsp
Salt to taste
Coriander leaves few
Oil – 2tblsp

To Temper:

Mustard seeds – 1/4 tsp
Urad dhal – 1/2 tsp
Channa dhal – 1/4 tsp
Curry leaves
Hing – 1/4 tsp

Method:

• Wash and soak the nylon sago in water for minimum four hours or overnight by adding salt. Drain the excess water from it and keep aside.
• Now cook the moong dhal in open kadai till soft, but not mashy.





• Heat a tbsp of oil in a pan and season with mustard seeds once it starts pop up add urad dhal, channa dhal followed by curry leaves, cashews, silted green chilies and add sago and fry for few minutes (5 to 7 minutes), until to drain if there is any excess water from sago and it turns transparent and get soft.
• Then add turmeric powder and the cooked moong dhal to it and mix gently to combine well for a couple of minutes.





• Now switch off the flame and add lemon juice and mix well.





• Finely garnish with coriander leaves.

Serve hot with pickle and enjoy!!

Note:

• Towards the end you could add some grated coconut.
• The sago could also be soaked in beaten curd for overnight and follow the same method to prepare upma, in this case avoid adding lemon juice.

Shrikhand - My 50th Post

I am happy to publish my 50th post Shrikhand.It is served as dessert or side dish with pooris, usually in Gujarati and Maharashtrian cuisines. I have tasted this Shrikhand as a dessert for Gujarathi thali at Saravana Bhavan, Pondy Bazaar, Chennai. I become a great fan of this and really enjoyed it. After some time I started carving for this dessert and I goggled out for the recipe. And finally my taste buds was satisfied after referring to many sources to make it more authentic. This is done with basic ingredients and simple steps, but the only thing is, processing yogurt to the desired thickness takes more time.

Ingredients:

Plain yogurt - 2cups
Powdered sugar - 2tbsp
Warm milk - 1 tbsp
Rose water - 2drops(optional)
Saffron strands few
Cardamom powder - 1 tsp
Pistachio few

Method:

• Take the curd and tied in a muslin cloth and place it in a strainer and at the bottom, place the bowl to collect the excess water.





• Keep this in refrigerator for 8 to 10 hours, to get a thick curd.
• In warm milk, crush and add saffron strands and set aside.
• Chop the pistachio and keep aside.





• Take the thick curd in a bowl, to this add powdered sugar and mix gently to get a creamy texture.





• Now add cardamom powder, saffron milk, rose water, chopped pistachios (reserve few for garnishing)and mix to combine all,until smooth and nice colour.





• Transfer this shrikhand in a serving bowl and refrigerate for an hour before serving.





• Garnish with pista and nuts and serve chill.

Enjoy the creamy yummy dessert for a hot summer…

Note:

• Keep refrigerated and enjoy, which can last for a week
• Do not squeeze the muslin cloth to remove water.

Cauliflower Kurma

I am a great fan of cauliflower and this Kurma taste great with chapathis or pooris. It has good flavor blended well with spices.

Ingredients:

Cauliflower – 1 medium
Potato - 1medium
Onion – 2no
Tomato -1no
Coriander powder – 2 tsp
Red chili powder – 1 tsp
Turmeric powder - 1/4 tsp
Fresh cream or milk - 2tbsp
Salt to tsate
Oil

Grind to fine paste:

Garlic – 4
Ginger – 1’’
Green chili – 2 nos
Black pepper – 4nos
Fennel seed – 1/4 tsp
Cardamom – 1 nos
Clove – 2 nos
Cinnamon – 1”
Coconut – 2 tbsp
Cashew – 6 nos

Method:

• Chop and clean the florets and soak in hot water by adding a pinch of salt and leave for 5 minutes. Drain water and keep the florets aside.





• Peel and chop the potatoes into small cubes and leave in water until use.
• Make a fine paste of the given ingredients.





• Heat oil in a pan and saute the onions till translucent then add tomatoes and fry until it get soft and tender.
• Now add red chili powder, coriander powder, florets, potato and add salt(remember we already added salt in cauliflower) and fry for 2 minutes.





• Add ground paste and enough water till the florets sink and cover with lid and cook in low flame till the cauliflower and potato gets cooked in the masala and the raw sell goes.





• Finally add the milk or fresh cream and cook for 2 minutes and garnish with coriander leaves.

Serve hot with Rotis, Poori or Dosa.

Note:

• Can reduce the quantity of coconut and add poppy seeds for rich in taste.
• Add your choice of veggie with cauliflower.
• Towards the end i added milk instead you could aso fresh cream.