Moong dhal vada

Ingredients:
3 cups moong dhal,
1 onion finely chopped,
3-4 green chilies ,
1tsp cumin seeds,
salt to taste and oil for frying

Method:

• Soak moong dhal in water for at least 4 hrs.Grind it into a coarse paste with out adding water(adding water makes it runny).
• Add salt,chopped onion,chili and cumin seeds to this paste and mix well.
• Heat oil in a heavy bottomed pan.
• Take a zip lock and wet it .Take a small ball of moong dhal paste place it on the zip lock on palm and press it making a hole in the center.
• Drop them carefully in the oil and fry them till they are golden on both sides.

Okra fry with peanuts

As I mentioned before Okra is my most favorite vegetable and I can consume it in any form(except raw).This is simple recipe which my dear hubby likes very much.Usually when we are cooking okra in large quantities it gets mushy.So making this way keeps it dry and little different from usual.

Ingredients:

2 lbs okra cut,

Oil for frying,

1tsp urad dhal,

1tsp mustard seeds,

1tsp cumin seeds,

few curry leaves,

1 cup peanuts,

1tsp turmeric powder,

1tsp red chili powder,

4 green chilies,

2tbs grated coconut,

salt to taste

Method:

• Heat oil in a heavy bottomed pan and fry the okra pieces and keep them aside.
• In a separate pan heat 2tbs oil and do the seasoning adding urad dhal,mustard seeds ,cumin seeds ,curry leaves and green chilies in order.
• Add the peanuts and fry them.
• Add fried okra and mix them well.Add salt and red chili powder and fry for a minute.
• Add grated coconut and fry .
• Serve hot with rice.

Bitter gourd /Kakarakaya fry

Bitter gourd is one of the most hated curries till I got married.I was kind of devastated when I found out it's my dear hubby's favorite curry... till that moment ..even in my wildest dreams I never thought that some one will be out there with bitter gourd as their favorite....obviously I was wrong.....:) .Now it's a different story I don't say I love bitter gourd but At least I don't hate it now.(thanks to my MIl ..she makes awesome bitter gourd fry).I got this recipe from a friend who happens to be a wonderful cook....

Ingredients:

6 medium Bitter gourd diced,

1tsp turmeric powder,

1 tsp salt,

For powder/podi:

3tbs peanuts ,

2tbs coriander seeds,

1 tbs cumin seeds

For seasoning:

1tsp urad dhal,

1tsp cumin seeds,

1 tsp mustard seeds,

few curry leaves

Method:

1. Add 1tsp turmeric powder,salt to diced bitter gourd pieces and mix well and keep aside.
2. Squeeze the bitter gourd pieces .
3. heat the oil in a heavy bottomed pan and do the seasoning adding urad dhal,mustard seeds and cumin seeds and curry leaves.
4. Add the squeezed bitter gourd pieces and fry till they are cooked well.
5. Meanwhile roast the peanuts,coriander seeds and cumin separately and make a fine powder.
6. Once the bitter gourd is fried add red chili powder and mix well.
7. Add the Powder you made in step 4 and fry for 1 minute.

Spinach rice with beetroot raitha

Most of the time I prefer to eat special rice ...This is one kind of rice that's yummy and at the same time pretty healthy too.Beet root raita is a great accompaniment to spinach rice with it's contrasting color and taste with a hint of sweetness. This is going to events monthly mingle -ravishing rice hosted by Nags and brainchild of Meeta
Fic-delectable combinations hosted by Kamalika and started by harini . and
cooing for kids-leafy greens hosted by pavani and started by Sharmi

Ingredients:
1 bunch spinach,
1 medium onion,
3 cups basmati rice,
5 green chillies,
2 tsp ginger garlic paste,
1 inch cinnamon,
5-6 cloves,
3 cardamon,
1 tsp garam masala or biryani masala,
few leaves mint and coriander
1 tsp turmeric,
3 tbs oil,
bay leaves,
salt to taste
Method:

• In a vessel heat 1tbs oil and add cleaned and chopped spinach and cook .
• Once the spinach is cooked grind it into fine paste.
• In a heavy bottomed pan add 2tbs oil and add bay leaf,cinnamon,cloves and cardamon.
• To this add green chillies and sliced onions and saute .
• Add turmeric powder and ginger garlic paste and fry for a minute.
• Grind mint and coriander leaves adding some water and add to pan.
• Then add the spinach paste to the pan and fry till the raw smell is gone.
• Add garam masala powder and washed rice and fry for 1 minute.
• Transfer the contents to rice cooker and add water. (1:1 1/2)rice:water ratio. or you can cook in a pressure cooker or on stove top. If you are cooking on stove top you need to add more water.

Beetroot raitha:

1/2 beet root grated, 1 green chili diced, coriander chopped, 1 cup plain yogurt, salt to taste, 1tsp lemon juice (optional)

Method:

whisk yogurt and add all other ingredients.Goes well with spinach rice or any biryani.

Bow tie pasta with stir fry veggies in Marinara sauce

Usually I make pasta when ever i need a quick fix of meal.My daughter absolutely loves it so I incorporate as many veggies I can to the dish. By the way I used mini bow tie pasta(Farfale) for this dish.
Ingredients:

2 cups bow tie pasta,

1 bell pepper cubed,

1 carrot diced,

1 bunch Green onion diced,

1tbs olive oil

2 cups marina sauce(according to personal taste)

Parmesan cheese (optional)

Mehod:

• In a big vessel boil water and add little salt and boil pasta till they are cooked(according to directions on package) and drain.
• In a heavy bottomed pan add oil and add the veggies and stir fry them for about 3 mins.
• Add cooked pasta and mix well.
• Add marina sauce and cook for about a minute.
• Serve hot sprinkled with Parmesan cheese.

I got marinara sauce recipe here.You can also use store bought sauce .

dhum aloo --- curried baby potatoes

Potato is one of the most versatile ingredient I know of. Dhum aloo is a vegetarian gravy curry made with baby potatoes .When ever I pass by the potatoes in veggies Aile I can hardly resist picking them up.I mean who can ....???they are soo cute and especially when you can make an awesome mouth watering curry

Ingredients:

15 baby potatoes,

2 medium tomatoes boiled and pureed,

2 tsp ginger garlic paste,

1 cup plain yogurt blended,

1 onion diced,

2-3 green chillies,

1tsp red chili powder,

1tsp garam masala powder,

turmeric powder,

2 bay leaves,

salt to taste,

oil for frying.

Method:

• boil potatoes ,peel and prick them with fork .
• Heat oil in a heavy bottomed pan and shallow fry the baby potatoes and keep them aside.
• Take 2 tbs oil in a pan (or take away excess after frying potatoes) and add bay leaf ,green chillies,turmeric powder and onions.
• Once the onions become translucent add ginger garlic paste and fry.
• Add the pureed tomato and cook for 1 min.
• Add the salt,red chili powder and garam masala and blended yogurt.
• Mix well and add little water if needed.
• Now add the baby potatoes to the gravy and let then cook on low flame for about 10 minutes.It is important to cook on low flame so the baby potatoes take up spices.
• Turn off when desired thickness is reaches and garnish with coriander and serve hot.

Mirchi bajji.....and hooray my 50th post !!!!!!

Ingredients:

10 big green chilis(hot),

1 cup besan/chick pea flour,

4 tsp aijwan/vaamu,

2 tsp putnala pappu/roasted channa dhal,

3-4 tsp tamarind paste,

1 cup besan/chick pea flour,

2 tbs rice flour,

salt to taste,

oil for frying

Method:

• Slit the green chillies lengthwise and remove all the seeds using a spoon.
• Blanch the green chillies by placing them in boiling water for 3 minutes.Remove and cool.
• Take aijwan/vaamu and putnala pappu+1/2 tsp salt and grind into fine powder.
• Take the green chillies and dab little tamarind inside and stuff the aijwan powder inside.Just add a tsp of powder.
• In a wide mouthed vessel add besan,1 tsp aijwan,salt,rice flour and water to make a smooth paste without lumps. consistency should not be too thin .
• Heat oil in an heavy bottomed pan.
• Dip the stuffed chili in the besan /gram flour mixture and drop carefully in the oil.
• Fry till they are golden on both sides.
• serve hot with diced onions and a dash of lemon juice.

Going nuts over ....Cashew nut curry

When I read about the event in Poornima's blog I was transported to my childhood days.This cashew curry is an authentic dish that is made in green belt of Andhra pradesh(godavari dt).

Before getting into the recipe I should say something about cashewnut.

We all know it is a kidney shaped fruit attached to cashew apple(the pulpy part).But before the cashewnuts are fully developed they are green in color.The cashew nuts we get are from the matured seed but the curry I 'm writing about is usally made from immature(green) cashew seed.

My mom used to make curry from these seeds.It's absolutely delicious and rich. But the availabily is so less...that we can get those seeds only for a few weeks. I can never get enough of it....miss it soo much..:( Ok....for my version I used the regular cashews soaked overnight.

This is going to the event let's go nuts-cashewnuts hosted by poornima and Aquadaze

Ingredients:

1 cup cashewnuts ,

2 medium onions,

2 ripe tomatoes,

3-4 green chillies,

2 tsp ginger garlic paste,

1tsp red chilli powder,

1 tsp garam masala,

salt to taste,

coriander chopped

seasoning:

1tbs oil,

1tsp urad dhal,

1tsp mustard seeds,

1tsp cumin,

few curry leaves,

1/2 tsp turmeric

Make it like this:

• soak cashew nuts in water overnight.
• In a heavy bottomed pan heat oil and do the seasoning with urad dhal,mustard seeds,cumin,curry leaves in order.
• Add onions and turmeric and fry till the onions are translucent.
• Add diced tomatoes and salt and cook for 3-5 mins with lid on .Stir occasionally.
• Once the tomatoes are cooked add red chili powder and mix well.
• Add the cashew nuts (washed) and cook with lid on on low flame.Add little water if needed.
• Once the cashews take in the gravy nicely add garam masala powder and cook for about 1 min.
• garnish with coriander and serve with roti or rice.

Got the cashew nut picture here

vegetable noodles

Noodles are one of my favorite foods I never get tired of eating.They are great hit with the kids and makes moms happy(they can incorporate many veggies and kids don't seem to notice..:) ).For the love of my Indo-chinese food....here goes the noodles recipe....

Ingredients I used today for making noodles.......

1/2 pack vegetable or egg noodles(the ones we get in korean store),
2 cups cabbage sliced,
2 bell peppers(any color) cut into 1 inch pieces,
2 bunches spring onions,
1 big carrot cut into 1 inch pieces,
1 can baby corn drained and cut in half,
(u can use othet veggies like peas,bean sprouts etc)
1 tsp black pepper,
2 tbs green chilli sauce,
3 tbs soy sauce,
2 tbs chilli garlic sauce(i use maggi )
olive oil (any oil will do)
salt to taste,
2 cloves garlic
Boil water in a large pan adding some salt to it. Add the noodles and cook for about 2-3 mins(don't over cook them).Drain the water add cold water and drain.Add little oil so that the noodles don't stick. Heat oil in a wok and add minced garlic. Stir fry spring onions followed by carrots,peppers and cabbage.Add little salt and let it cook on med high flame.Once the veggies are cooked(they should not cook fully...let them be little crispy) add green chilli sauce,soy sauce,pepper and chilli garlic sauce respectively.You can also add the hot sauce (fron korean stores) for spice.Add the noodles and mix using tongs.
enjoy them hot.....
** you can adjust the sauces according to your spice levels..
I am reposting this for the event 'fic-redand green' hosted by Neha and started by Harini