Sauteed Sugar Snap Peas (South Indian Style) ~ Day 102

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Sugar snap peas - 1 and 1/2 to 2 pounds
• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Urad dal - 1 tsp
• Sambar powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Salt - to taste
• Roasted gram / pottu kadalai - 2 tbsp, coarsely ground

Method:

1. Wash the snow peas and remove the tough strings on both ends of the pod.  Slit the peas into halves with a knife.
2. Heat oil in a skillet.  Splutter mustard seeds and cumin seeds.  Add urad dal and asafoetida.  Fry until golden brown.
3. Add the sugar snap peas and stir.  Add sambar powder, turmeric powder, and salt.  Mix well, cover and cook until soft, about 7 to 10 minutes.
4. Add the ground roasted gram and mix well.  Cook, uncovered for 2 minutes.
5. Serve as a side dish with steamed rice.

Raw (Green) Papaya Dry Curry ~ Day 71

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients: 

• Raw papaya - 1, medium, peeled and cut into cubes
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Turmeric powder - 1/4 tsp
• Curry powder - 2 tsp (Here is the recipe for curry powder)
• Asafoetida - a pinch
• Salt - to taste
• Coconut oil - 2 tsp
• Curry leaves - few

Method:

1. Steam cook the cubed papaya until fork tender.
2. Heat oil in a skillet.  Splutter mustard seeds.  Add urad dal and fry until golden brown.
3. Add asafoetida and curry leaves.  Add the steamed papaya, turmeric powder and salt.  Stir to combine.
4. Add the curry powder and mix well to coat.  Cook over low heat for 2 minutes, stirring often.
5. Serve hot.  Best served as a side dish for sambar, rasam or yogurt rice.

Sweet Potato / Sarkarai Valli Kizhangu Curry

Preparation time: 5 minutes

Cook time: 10 minutes

Serves: 4

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Ingredients:
Sweet potato - 4, thin sized or 2 large
Mustard seeds - 1 tsp
Urad dal - 2 tsp
Curry podi /powder - 2 Tbsp
Turmeric powder - 1/2 tsp
Asafoetida - 1/4 tsp
Salt - to taste
Curry leaves - few
Grated coconut - 2 tsp (optional)
Oil - 2 TBSP

My curry podi / powder recipe link:
http://www.apeekintomykitchen.com/2013/12/curry-podi-multi-purpose-south-indian.html

Method:

1. Wash the sweet potatoes thoroughly and steam cook until soft. Alternatively you can pressure cook them for 2 to 3 whistles.
2. Let it cool and peel the skin off.  Cut into 1/2 inch slices or cubes.
3. Heat oil in a skillet and splutter mustard seeds.
4. Add urad dal and fry till golden brown.
5. Add curry leaves and asafoetida.  Add the sliced sweet potatoes and mix gently.
6. Add turmeric powder, salt and curry podi /powder.  Toss gently.
7. Cook for five minutes on medium heat.  Keep turning the sweet potatoes gently in between.
8. Switch off the heat and add the grated coconut and mix gently.
9. Sere hot as a side dish for sambar or rasam rice.

Vegetable Jalfrezi

Ingredients:
Cauliflower - 1, cut into small florets
Onion - 1
Carrot - 4
Green Pepper - 2
Green peas - 1/2 cup (fresh or frozen)
Tomato - 1 de-seeded and cut into big pieces
Ginger-Garlic Paste - 2 tsp
Tomato Sauce - 8oz
Coriander Powder - 2 tsp (Dry roast 2 TBSP coriander seeds until golden brown and grind to a fine powder)
Garam Masala Powder - 1 tsp
Turmeric Powder - 1 tsp
Lemon Juice - 2 tsp
Salt - to taste
Oil - 2 TBSP

Method:

1. Cut onion and green peppers into big chunks.  Cut the carrots into long thin strips.
2. Steam cook the cauliflower and carrots for five minutes and set it aside.
3. Heat oil in pan and add the onion.  Fry for 2 minutes.  Add the ginger-garlic paste and cook for another minute.
4. Add the tomato sauce and cook until the oil separates.
5. Add the green peppers and peas and cook for 2 minutes.
6. Add the steamed vegetables, turmeric powder, coriander powder, garam masala powder and salt.
7. Mix well and cook until just tender.  Do not over cook the vegetable.  
8. If the curry is too dry, sprinkle little water over the vegetables and let it cook.
9. Add the tomato and lemon juice and mix well.  Cook for a minute and remove from heat.
10. Serve hot with chapati or naan.

Methi Aloo with Badam / Potatoes with Fenugreek Leaves and Almonds

Ingredients:
Red or white small potatoes - 10 (Boiled, peeled and cut into big chunks)
Fenugreek Leaves / Methi - 1 cup ( washed and chopped roughly)
Urad dal - 2 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Coriander Powder - 1 TBSP
Sambar Powder - 2 tsp
Red Chili Powder - 2 tsp
Turmeric Powder - 1 tsp
Broken Red Chili - 1
Asafoetida - 1/4 tsp
Almond - 8-10 (coarsely powdered)
Oil - 2 TBSP
Salt - to taste
Few curry leaves

Method:

1. Heat oil in a pan and add mustard seeds and let it splutter.  Add urad dal, cumin seeds, red chili and fry until golden brown.
2. Add fenugreek leaves, curry leaves and saute for a minute.  Add all the spices except almond powder and mix well.
3. Add the potatoes and mix well to coat.  Roast it in low flame until all sides are golden brown.
4. Finally add the almond powder and mix well and cook for another minute or so.
5. Serve hot.

Broccoli - Snake Gourd Stir Fry with Black Channa

Ingredients:

Broccoli Florets - 1 Cup
Snake Gourd - 1 Cup ( cut into small pieces)
Black Channa - 1 Cup (Soaked over night and cooked till tender)
Mustard seeds - 1 tsp
Broken red chillies - 3 or to taste
Urad dal - 1 tsp
Turmeric powder - 1/2 tsp
Asafetida - a pinch
Fresh coconut - 2 tsp
Salt - to taste
Oil - 2 tsp

Method:

Heat oil in a wide pan and add mustard seed to splutter.  Add the broken red chillies and urad dal and fry till golden brown.  Add broccoli, snake gourd, turmeric powder, asafetida and salt.  Mix well.  Cover the pan and cook the vegetables until tender.  Alternatively, you can also cook the vegetables in the microwave for 4 to 5 minutes, then add it to the tempering.  Now add the cooked black chine and saute for 2 minutes.  Add the fresh coconut and mix well.  Serve hot.

Sending this to MLLA#25 event hosted by Siri

Vazhaikai / Plaintain Podimas

 

Ingredients:
Vazhaikai / Plaintain - 2
Mustard seeds - 1/2 tsp
Green chilles - 2-3 chopped
Urad dal - 1 tsp
Assafetida - 1/4 tsp
Ginger - 1 tsp chopped
Turmeric powder - 1/4 tsp
Lemon Juice - 1 tsp
Grated coconut - 1 tsp
Curry leaves
Salt - to taste
Oil - 2 tsp

Method:
Cut plaintain into halves and cook till tender with enough water.  You can also presure cook it for 3 -4 whistles. Let it cool, peel the skin and grate it. 
Heat oil in a pan splutter mustard seeds.  Add urad dal and fry till golden brown.
Now add the green chillies, curry leaves, ginger and asafetida.  Add the grated plaintain, turmeric powder, salt and gently mix.  Make sure not to mush the plaintain while mixing.
Cook for 2 minutes. Add the coconut and lemon juice and mix well.

Kathirikkai / Brinjal / Eggplant Curry

Ingredients:

Small eggplants / Brinjal - 1 lb
Mustard seeds - 1 tsp
Urad dal - 2 tsp
Turmeric powder - 1 tsp
Asafetida - 1/2 tsp
Salt - to taste
Oil - 3-4 TBSP
Roast the following in 1 tsp of oil and make a coarse powder
Coriander seeds - 1/4 cup
Channa dal / Kadalai paruppu - 2 TBSP
Red chillies - 5-6 or to taste
Black pepper - 1 tsp
Few curry leaves

Method:
Cut the eggplants in to long thick wedges.  Heat 2 TBSP of oil in a large skillet and add mustard seeds.  Add urad dal and fry until golden brown.  Add the cut eggplants, turmeric powder, asafetida and salt.  Mix well.  Cover the skillet and cook till it's half done.  Do not fully cook the eggplants.

Half Cooked

Now add the powdered spice mix and coat the eggplants gently.  Add the remaining oil and stir carefully with out mushing it.  Add more oil if necessary.  Cover and cook till tender.  Serve hot with rice or as a side dish.

Sending this to:
Anitha's Vegetable Marathon
 RV's Cooking with Seeds - Coriander seeds started by Priya.