Food for 7 Stages of Life: Sides (Veg)

Showing posts with label Sides (Veg). Show all posts

Wednesday, April 21, 2010

Asparagus Usili

Posted by RV @ Food for 7 Stages on Wednesday, April 21, 2010

Does a Woman hate to shop for Clothes? I did. Every time I visited the store I had to look for a bigger size. I hated to try those pants that didn't fit. I had to let go those cute dresses because they stopped looking good on me. Hope you understand the kind of frustration and disappointment. TH doesn't like me to feel disappointed. He gets upset so easily when I undergo this pain. So we both agreed that we will not shop for clothes until I could fit into my old dresses.

This Sunday we decided to visit a restaurant with our friends. I just got little greedy and picked up my jeans that I had concealed in my wardrobe (last Summer). I was little skeptical to try it but then I gave it a shot. And to my surprise I fit in to my Size 10 stone washed Calvin Klein jeans after many months. I literally jumped out of joy and got into a mood of dressing up. I picked up my favorite sleeveless kurti and a ear ring to match. When I stood before TH he shouted out of amusement. TH was very happy because I was happy :) But it doesn't end here. Still there is a long way to go to reach my goal weight.

I was not sure if I should post these pics. They were taken in the poor light settings in my kitchen:( So excuse me for these lousy clicks. BTW, Happy Earth Day to all of you. Last year I had posted Palak Tofu Soup on the same day to celebrate this occasion.

How it tasted
I am not a big fan of Asparagus. But I love this vegetable in Usili and Aviyal. Since I don't steam Asparagus it is crunchy like the grilled ones which makes it perfect for usili. This dish makes a protein and fiber rich meal and you can have this during all phases of South Beach Diet. Traditionally Usili is served with White Rice, Sambar or Rasam.

Ingredients

Asparagus - 1 bunch (around 35 no.s) or Beans - 250 gm

Toor Dhal/Thuvaram paruppu - 1 tbsp

Chana Dhal/Kadalai paruppu - 1 tbsp

Red Chili - 2

Hing/Asafoetida - 1/4 tsp

Salt to taste

Oil - 1/2 tbsp - 1 tbsp

Mustard Seeds/Kadugu - a big pinch

Cumin Seeds/Jeeragam - a pinch

Broken Urad Dhal/Ulutam paruppu - 1/2 tsp

Chana dhal - 1/2 tsp
Curry Leaves - few

Method

Add Chana Dhal, Toor Dhal in bowl. Wash it thoroughly and soak it for 1 hr. Drain the water.

In a mixie/blender, add the Dhal, Red Chili, Hing, Salt and grind it to a coarse paste.

Wash Asparagus thoroughly in running water. Discard the wood like bottom part.

Chop the asparagus finely just like you will chop Beans for Beans Usili.

In a skillet add 1 tsp oil. When it is hot add chopped asparagus and fry it until the raw smell disappears.Keep it aside.

    In the same skillet add 2 tsp oil. When it is hot add mustard seeds and let it splutter.
    Add cumin seeds, chana dhal. When chana dhal starts changing color add urad dhal curry leaves.
    Add the coarse chana dhal toor dhal paste and saute for a while. As you fry it will start disintegrating.

Add Asparagus, salt and saute until the dhal blends with asparagus (for 3-4 minutes on a medium low flame). Ensure that Asparagus doesn't shrink too much.
Traditionally Usili is served with Rasam or Sambhar rice.

Sunday, January 31, 2010

Ennai Kathirikkai (Eggplant Shallow fried with Home made Spice Powder)

Posted by RV @ Food for 7 Stages on Sunday, January 31, 2010

I know most of your mouth waters just by hearing the name Ennai Kathirikkai. "One of the most yummy and sought after dish in South India".There are umpteen recipes for this delicacy and this one is from Amma's one and only cook book Lifco's 'Samaipathu Eppadi?' (means How to Cook?).

Amma gave me this book when I came to U.S after my marriage. This is what she said 'This one has all the basic recipes you might want to cook everyday, they are simple and tasty.' She knew her pampered daughter will definitely need this book as she hardly stepped into the kitchen to learn the everyday cooking from her Mom. This is the first time I used this book and I am completely happy with the results just as my Mom. Ennai Kathirikkai is traditionally served with Rice and curries. You can also serve it with rotis as well.
How does it taste?
No words to explain how good it tasted. Amma was correct about this book. I am gonna try more recipes from this book. You must make this to experience it yourself. It is super delicious and my mouth literally waters when I am writing this :)

Can't wait for this recipe? let us go look into it without further delay...

Ingredients

Eggplant/Brinjal - 4 (200 gms approx)

Oil - 4 tbsp

Mustard Seeds/Kadugu - 1/4 tsp

Cumin Seeds/Jeeragam - Pinch [Optional]

Curry Leaf - 3-5 [Optional]

For Spice Powder/ Podi:

Red Chili/Varamilagai - 3

Channa Dhal/Kadala Paruppu - 1/2 tsp

Whole Urad Dhal/Uluttam Paruppu - 1/2 tsp

Hing/Perungayam - little less than 1/4 tsp

Coriander Seeds/Dhania - 1/2 tsp

Method

Multi-purpose Spice Powder

Dry roast the ingredients mentioned in the 'For Spice Powder/ Podi' section. Allow it to cool and grind it to a fine powder in a blender/mixie adding salt. This recipe recommends the use of solid type of Hing. Since I didn't have it at home, I have used the L.G hing powder. Dust the hing powder on a plate, add 1 or 2 drop of water and try to put them together. It easily absorbs water and gives you a solid hing effect. This podi/powder can be used with other vegetables like potato, bitter gourd, yam etc., for Poriyal, Varuval preparations.

Shallow Frying

Wash and cut the brinjal/eggplant in to 4 pieces. I have tried to retain its stem.

In a skillet/pan, add 2 tbsp of oil. When it is hot add mustard seeds and let it splutter. Then add a pinch of cumin seeds and few curry leaves.

When it sizzles add eggplant and saute until it cooks and becomes tender. The entire cooking must be done on a medium low flame. Otherwise, the the outer skin of eggplant will cook too fast and it will be still raw in the center. Add 1 tbsp of oil as you saute.

Just to confirm that the eggplant is cooked properly, pierce a toothpick or the curry leaves stem in the center. If it pierces easily then it is cooked, if it is hard to pierce then cook it for some more time.

When it is 90% tender, add the spice powder/podi, 1 tbsp of oil and mix it well with the eggplants. The powder/podi must coat all the brinjals. Cook for couple of minutes until the brinjal becomes tender and the podi coats well on the eggplants.

You will see the oil leaving the pan then remove from flame and close the pan with a lid. Let it stay for a while so that the masala absorbs well into the eggplants.

You might like this:

Brinjal Rice, Cabbage Poriyal, Sundal, Urulai Kilangu Podimas, Pavakkai Fry

Ongoing Events:

Do you know how to make a healthy fast food meal with in 30 minutes? Then hurry and send in your entries before 11.59 pm 5th Feb 2010. For more details click here.

Monday, December 14, 2009

Mushroom Masala

Posted by RV @ Food for 7 Stages on Monday, December 14, 2009

Will you call this Heights of laziness!!! This recipe was intended for Priya's Think Spice - Think Coriander event, but I was too lazy that I couldn't post it before the deadline. Like every lazy soul I am throwing an excuse with this golden statement 'It is Better late than never'. This dish was prepared on a whim based on my choice of ingredients.
P.S: Bidding Adieu to my dearest friend. She has been very supportive from the day one I started this blog. But for her I wouldn't have posted these many recipes. I will miss you my friend. Watch this space for more info.
Ingredients from my pantry

Mushroom / Kaalan - 7

Onion / Vengayam - 1/2 medium finely chopped

Tomato / Thakkali - 1 pureed

Turmeric Powder / Manjal thul - 1/4 tsp

Ginger Garlic Paste / Enji pundu Vizhuthu - 1 tsp

Chili Powder / Milagai thul - 1 tsp

Cumin Powder / Jeeraga podi - 1/2 tsp

Dhania / Coriander Powder / Malli thul - 1/2 tsp (Coarsely ground at home, you can also use the regular ones)
Garam Masala - 1/4 tsp

Kasuri Methi / Dry Fenugreek Leaves - 1 tsp

Heavy/Light Cream - 1 tbsp + 1 tsp for garnish

Salt to taste

Oil (Olive Oil/Vegetable Oil) - 1/2 tbsp - 1 tbsp ( you can replace a portion of oil with some unsalted butter)

Cooking Instructions
How I made the Puree?
In a small pan, add some water (just to soak the tomatoes) and chopped tomatoes. Let it cook until it is skin and flesh separates out. Let it cool, put them in a blender and puree.

How I made the curry?
In a kadai, add oil (upto 1 1/2 tbsp, I used only 1/2 tbsp as we are trying to cut down fats in our food ;-))

Wash mushroom and soak it in water for couple of minutes. Add some salt, it helps to cleanse them.
Add 1/4 tsp cumin seeds/jeera when the oil is hot, you can see that cumin seeds enlarges and it kind of splutters.

Now add finely chopped onions and saute for 6 minutes on a medium flame or until it turns golden brown and shrinks. As you fry onion, add 1/4 tsp of turmeric powder.
Add finely ground ginger garlic paste and saute for next two minutes so that the raw smell of ginger/garlic disappears.
Add tomato puree. From now on the entire cooking should be done on a low flame.

After 3 minutes add 1 tsp of chili powder, salt, 1/2 tsp of cumin powder and 1 tsp coriander powder.
Mix it well and cook for next 3 minutes. Then add 1/4 cup of water and cook for 3 more minutes.
Then add chopped mushroom and cook for 10 minutes. Add 1/4 cup of water if you want it in a gravy consistency.

Add 1/4 tsp of garam masala and cook for another 10 minutes. Add crushed kasuri methi, cream and stir. Garnish it with chopped coriander leaves and some cream.

Serve it hot with rotis, naan, phulkas or even with steamed rice or jeera rice.

Tuesday, August 11, 2009

Urulai kilangu/Potato podimas

Posted by RV @ Food for 7 Stages on Tuesday, August 11, 2009

Ingredients

Boiled potatoes - 6 (Small)

Shallots - 6

Green Chili - 4

Curry leaves - few

Mustard Seeds - 1/4 tsp

Jeera / Cumin Seeds - 1/4 tsp

Hing/Asafoetida - sprinkle

Salt to taste

Urad dhal - 1 tsp

Chana dhal - 1/2 tsp

Olive Oil - 1/2 - 3/4 tbsp

Method:

Wash and pressure cook the potatoes for 4-5 whistles. Peel off the skin and mash it so that you get tiny chunks of potato

In a pan, add oil, when it is hot add mustard seeds. When it splutters add cumin seeds, chana dhal, urad dhal, curry leaves and hing.

When the color of dhal changes add shallots and fry for 2 minutes on a medium flame. As you fry add green chili and turmeric(if required).

Now add the crushed potatoes, salt blend it with the shallots and oil and fry it for 3-4 minutes. Serve it with rasam or sambhar or even rotis

Wednesday, July 29, 2009

Tadka Dhal (Using Masoor dhal)

Posted by RV @ Food for 7 Stages on Wednesday, July 29, 2009

Ingredients

Masoor Dhal - 2 handful
Onion (Large) - 1/2
Tomato (Large) - 1/2
Castor Oil - few drops
Turmeric Powder - 1/4 tsp
Olive Oil - 3/4 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 1/4 tsp
Garlic - 2 flakes
Ginger - thin slice
Red Chili - 1
Green chili - 1
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Chili Powder - 1/2 tsp
Salt to taste
Water - 3 cup

Method

Wash and soak dhal for 30 minutes ( 15 minutes in warm water)
Pressure cook masoor dhal with diced onions, tomatoes and 1 1/2 cup of water. Add turmeric powder and few drops of castor oil before the lid is closed. Cook it for 4 whistles. Some dhal might require 1 or 2 whistles extra. Amma says Castor oil helps the dhal to cook faster.
Open the lid after the steam is released.
In a kadai, add oil, When it is hot add mustard seeds and let it splutter. Then add cumin seeds, hing, chopped ginger and garlic and saute. Add green chili, red chili and saute. (Bay leaves, cloves and cinnamon can be added while seasoning and it gives a different flavor to dhal).
Then add the cooked dhal to it. Then add cumin powder, coriander powder, chili powder, salt. Add more water (around 1 cup) as per your like. Let it boil on a low flame for 10 minutes and remove from flame.
Serve it hot with rotis, parathas or rice.

Tuesday, October 21, 2008

Paneeer Masala

Posted by RV @ Food for 7 Stages on Tuesday, October 21, 2008

This is a very simple dish and do not require any grinding like conventional panneer masalas/kurmas. We had this for our dinner meal and my hubby enjoyed it thoroughly :-))

Serves 2

Ingredients

170 gm or 6 oz Panneer
1 Onion finely chopped
1 Tomato finely chopped
Few Sprigs of Coriander leaves/Cilantro
1 tbsp Oil
1 tsp Jeera/Cumin Seeds
Pinch of turmeric
1 tsp Garam Masala
1 tsp Cumin/Jeera Powder
Pinch of turmeric
1 tsp Garam Masala
1 tsp Cumin/Jeera Powder
1/2 tsp Pepper Powder
1 1/2 tsp Coriander Powder
1/2 tsp chili powder
salt to taste
1 cup water

Method

Heat Oil
Add Cumin seeds and toast it for 10 seconds.
Add onion and saute till it turns golden brown.
Add a pinch of turmeric and a part of salt. Turmeric should be fried in oil to reveal its true aroma.
Add chopped tomatoes and cover the pan for couple of minutes till it turns soft.
Add salt, garam masala, cumin powder, pepper powder,chili powder and coriander powder. Toast it for 2 min. Can add 1 or 2 tsp water if it sticks to the pan.
Add few sprigs of Cilantro leaves.
Add panneer. Fry it for 2-3 min till it blends with the masala.
Add water,cover the pan and cook on medium heat for 5 min.

Serving Suggestions: Decorate it with cilantro leaves. Can add 1tsp of lemon juice if you like it tangy.
Here the hot Panneer Masala is ready to be served with chappati/rotis