Yu Choy Stir-Fry / Poriyal ~ Day 168

Easy and healthy stir fry using a Chinese green called Yu Choy.  Yu Choy belongs to mustard family and is related to cabbage and bok choy.  It has pretty yellow edible flowers like mustard plant.  Yu Choy when cooked has a slightly bitter and peppery taste to it.  It is widely available in Asian supermarkets. 

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Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

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Ingredients:

• Yu choy (with tender stem) - 2 lbs, washed and chopped finely with stem
• Oil - 2 tbsp
• Urad dal - 2 tsp
• Cumin seeds - 1 tsp
• Sambar powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Salt - to taste 
• Freshly grated coconut - 2 tbsp

Method:

1. Heat oil in a skillet.  Splutter mustard seeds.  Add urad dal and cumin seeds.  Fry until golden brown.
2. Add the chopped greens along with sambar powder, turmeric powder, asafoetida, and salt.  Stir well.  Sprinkle a tablespoon of water, cover and cook until soft, about 7 to 8 minutes.
3. Turn the heat and add the coconut.  Mix well.
4. Serve as a side dish with any rice.

Peruvian (Mayocoba) Beans and Radish Stir-Fry ~ Day 81

Peruvian beans are also known as Frijoles Perunos / Mayocoba or Canary beans.  They are oval shaped, pale yellow, dry beans with delicious buttery taste and texture.     

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Preparation time: 10 minutes + overnight soaking

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Preuvian beans - 3/4 cup, soaked overnight
• Small red radishes - 2 bunches, washed and cut in to halves
• Fenugreek leaves or any other greens - 1 cup (optional)
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Broken red chilies - 4
• Ground black pepper - 1/2 tsp
• Cumin powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Grated coconut - 2 tbsp
• Curry leaves - few
• Salt - to taste
• Splash of lemon juice
• Oil - 1 tbsp

Method:

1. Pressure cook the soaked beans for 3 whistles or until soft.  
2. Heat oil in a skillet and splutter mustard seeds.  Add urad dal and red chilies.  Fry until golden brown.
3. Add asafoetida, radish, turmeric powder, and curry leaves.  Sprinkle little water, cover, and cook over low heat until soft.
4. Add the cooked beans, fenugreek leaves (or any greens), pepper powder, cumin powder, and salt.  Mix well.  Saute for 3 to 5 minutes.  Remove from heat and add the grated coconut.  Stir to combine.
5. Serve hot as a side dish for any rice dish or simply like a salad.

Asparagus Stir-Fry ~ Day 57

A quick, healthy, low calorie, nutrient rich Asparagus stir-fry flavored with lemon and ginger.

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Preparation time: 5 minutes

Cook time: 10 minutes

Serves: 2

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Ingredients:

• Asparagus - 1 bunch, washed, trim the ends and cut into long pieces
• Nigella / Kalongi seeds - 1 tsp
• Grated Ginger - 1/2 tbsp
• Lemon juice - 2 tsp
• Lemon zest - 1/2 tsp
• Ground black pepper - 1/2 tsp or to taste
• Ground almond powder- 1 tbsp
• Salt - to taste
• Coconut oil - 1 tsp

Method:

1. Steam cook the cut asparagus for 3 to 5 minutes or until tender.  
2. Heat oil in a skillet.  Add nigella seeds and grated ginger.  Saute for 10 seconds.
3. Add the steamed asparagus, lemon zest and salt.  Gently saute for a minute.
4. Remove from the heat.  Add the lemon juice and ground almond powder and stir well.
5. Serve hot.  

Sweet Potato and Fenugreek (Methi) Leaves Stir Fry ~ Day 21

Of the many different types of sweet potatoes, I used a variety called, Hannah Sweet Potato / Yam.  It is dry and firm with cream colored skin.  The flesh is cream to whitish in color.  The sweetness from sweet potato and a light bitterness from the fenugreek leaves strike a perfect balance to this dish.  I had it with a cup of homemade yogurt and it was so delicious.

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Preparation time: 10 minutes

Cook time: 10 minutes

Serves: 4

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Ingredients:

• Sweet Potato - 3, peeled and cubed
• Fenugreek (Methi) Leaves - 1 bunch, plucked, washed and chopped coarsely
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Red chilies - 3, broken
• Ground black pepper - 1 tsp
• Amchoor / Mango powder - 3/4 tsp
• Turmeric powder - 1/8 tsp
• Asafoetida - a pinch
• Fresh coconut - 2 tbsp
• Curry leaves - 4
• Oil - 3 tsp
• Salt - to taste

Method:

1. Steam cook the sweet potato until tender, about 5 to 7 minutes.  You can also cook it in the microwave for 4 to 5 minutes.
2. Heat oil in a skillet and splutter mustard seeds.  Add asafoetida, curry leaves, cumin seeds and red chilies.  
3. Add the chopped fenugreek / methi leaves and saute for 2 to 3 minutes.
4. Add the sweet potato and stir well.  Add black pepper and salt.  Mix well and cook for 2 minutes over low heat.
5. Remove from the heat, add fresh coconut and give it a stir.
6. Serve with rice as a side dish.  

Curry Podi ~ Multi-Purpose South Indian Spice Powder

Uses:
For dry curries like eggplant (ennai kathirikai), spicy potato or any other vegetable stir fries.
For instant arachivitta sambar or kootu. Grind this powder with some grated coconut and add it and the end.

Here are two of my recipes using this curry podi / powder:
Eggpalnt Curry
Spicy Potao Roast 

Ingredients:
Coriander Seeds - 1 cup
Chana dal / kadalai paruppu - 1/2 cup
Dry red chillies - 8
Black pepper - 1 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds / Methi -  1/4 tsp
Curry leaves - 1 spring

Method:

1. Dry roast all the ingredients on a low flame until light golden brown and aromatic.  Let it cool completely.
2. Grind into a coarse powder.
3. Store in an airtight container.