Cauliflower and potato stir fry

Cauliflower and potato stir fry

காலிஃபளவர் உருளைக்கிழங்கு வதக்கல் 

Ingredients:

Cauliflower ( காலிஃபளவர்) - few florets

Potato ( உருளைக்கிழங்கு)- 2 medium size

Onion ( வெங்காயம்) - 1 

Tomato ( தக்காளி ) - 2 medium size

Garlic ( பூண்டு) - 6 cloves

Ginger ( இஞ்சி) - 1 inch

Green chili ( பச்சை மிளகாய்) - 2

Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp

Chili Powder ( மிளகாய்த் தூள்) - 1/2 tsp

Garam masala powder ( கரம் மசாலா) - 1/4 tsp

Cinnamon ( பட்டை) - 2  pieces

Fennel seeds ( சோம்பு) - 1/4 tsp

Clove ( கிராம்பு) - 2 Nos.

Curry leaves ( கறிவேப்பிலை) - 1 twig

Salt to taste ( தேவைக்கேற்ற உப்பு)

Oil  ( எண்ணெய்) - 4 tbsp 

Steps:
Add 2 tablespoons of oil in a heavy bottom pan. I have used a deep iron pan to get uniform heat while stir-frying the vegetables.
Dice the potatoes and saute first for 2 to 3 minutes. Remove the potatoes and add another tablespoon of oil.
Add the cloves, fennel seeds and cinnamon sticks followed by the finely chopped ginger and garlic.

Add the sliced onions and tomatoes and saute for 2 minutes. Add in the turmeric powder.

Add the sauteed potatoes and the cauliflower florets. Mix well.

Add chili powder, cover the pan, and cook on a medium flame for two minutes. 

Add the last spoon of oil and the garam masala allow the vegetables to roast for a few more minutes. Give a standing time of minimum two minutes and transfer to a serving bowl. 

My Notes:

     I have neither steamed nor parboiled the vegetables. Stir-frying the raw vegetables with the spices lets all the spices infused while cooking and gives a higher level of taste. Since potato takes a longer time to cook than cauliflower, I have slightly sauteed it first before roasting with the cauliflower florets. 

This side dish goes well with a variety of main dishes like mixed rices - lemon / coconut rice, curd rice or chapathi . 

Sprouted fenugreek Curry / முளைக்கட்டிய வெந்தய குழம்பு

Sprouted fenugreek Curry 
முளைக்கட்டிய வெந்தய குழம்பு

Ingredients:

Sprouted Fenugreek (முளைக்கட்டிய வெந்தயம்) - 1/4 cup

Tamarind ( புளி) - a small lemon size

Tomato ( தக்காளி) - 1 

Small onion ( சின்ன வெங்காயம்) - 7 to 8
Garlic ( பூண்டு) - 4 cloves

Sambar powder ( சாம்பர் / குழம்பு பொடி) - 1 tbsp

Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp

Curry leaves ( கறிவேப்பிலை) - 1 twig

Mustard seeds ( கடுகு) - 1/4 tsp

Sesame oil ( நல்லெண்ணெய்) - 2 tbsp

Salt to taste ( தேவைக்கேற்ற உப்பு)
Steps:
Extract juice from the soaked tamarind. Peel and slice garlic and onions. Finely chop the tomato.

Heat oil in a pan. Add the mustards and as it splutters throw in the sprouted fenugreek.Give a stir

Add curry leaves, followed by sliced onions, garlic and tomato. Toss well. 
After sauteeing for two minutes transfer to a pot. 

Let fenugreek, onions and rest are half cooked. 

Add tamarind juice, turmeric powder, sambar powder and salt. Let it boil on medium flame. Switch off the flame, transfer to serving bowl. Serve with hot steamed rice. Sesame oil is added to enhance the flavour.

My Notes: 

Fenugreek seeds are used as a seasoning in some Indian curries. But this recipe calls for as one of the ingredients. The benefits of fenugreek at its fullest. 

In another recipe of fenugreek curry, fenugreek is dry roasted, powdered and added to the curry. Also, coconut grounded to fine paste is added as a final ingredient. Coconut is used to remove the bitterness of fenugreek. 

But sprouted fenugreek is less bitter. Tamarind and tomato are sufficient to balance the taste. 

Soak fenugreek for 4 hours. Drain the water and leave it in a container. you can get the sprouts in 24 to 36 hours. 

Young Jackfruit fry & Jackfruit gravy ( பலாக்காய் வதக்கல் & பலாக்காய் கறி)

Young Jackfruit fry 

பலாக்காய் வதக்கல்

Ingredients:

Young Jackfruit ( பலாக்காய்) - 1 medium size 

Ginger( இஞ்சி) - 1 small piece

Garlic ( பூண்டு) - 6 cloves

Onion ( வெங்காயம்) - 1 or 2 

Tomato ( தக்காளி)  - 1 (big) or 2 medium size

Turmeric powder ( மஞ்சள் தூள்) - 1/6 tsp

Chili powder ( மிளகாய் தூள்) - 1/2 tsp

Green chili ( பச்சை மிளகாய்) - 1

(பொரிப்பதற்கு எண்ணெய் )

( தேவையான அளவு உப்பு)

Steps:

Cut the fruit into two, cut again. Remove the skin.

Cut the jackfruit into desirable slices. Peel and slice the onions.
 Fine chop ginger and garlic.Slit the green chili 

In a pan, heat oil and deep fry the jackfruit pieces. Drain, dab the excess oil. Keep aside.
Blanch the tomato, cool and blend together with chili powder and turmeric powder.  

Remove the oil retaining 1 tsp of it for stir fry. Saute ginger garlic, and add the onions.
Saute until translucent. Add the tomato puree and the jackfruit pieces. Toss well.
Let it fry for 2 more minutes. Adjust for salt. 

Remove from fire. Garnish with coriander leaves. Serve with hot steamed rice and sambar. 

Jackfruit Gravy / Curry
பலாக்காய் கறி 

Ingredients:

Young Jackfruit ( பலாக்காய்) - a few pieces

Garlic ( பூண்டு) - 2 or 3 cloves

Green chili ( பச்சை மிளகாய்) - 2

Cumin seeds ( சீரகம்)  - 1/4 tsp

Shredded fresh coconut ( தேங்காய் துருவல்) - 1/ 2 cup  

Turmeric powder ( மஞ்சள் தூள்) - 1/6 tsp 

Seasoning: ( தாளிக்க ) 

Coconut oil ( தேங்காய் எண்ணெய்) - 1 tbsp

Mustard seeds ( கடுகு) - 1/6 tsp 

Urad dhal ( உளுந்தம்பருப்பு) - 1/6 tsp

Curry leaves ( கறிவேப்பிலை)  - 1 twig

Steps:
 Boil the jackfruit pieces in water.

Add turmeric powder. Let it cook until tender. Remove excess water. 

Fine ground the coconut, green chili, garlic and cumin seeds.

Add the above masala paste to the cooked jackfruit. Add salt. Let it boil for 3 minutes.

Heat coconut oil, add the seasoning ingredients. As it splutters, pour over the curry.
Serve with steamed rice or chapathi. 

My Notes:

Spread newspaper and place the Jackfruit.

Grease the knife with oil ( do not grease your hand now) and slice the whole jackfruit. You may find a white sticky substance. Whip it off from the knife using a paper towel. Continue to cut further. Each time remove the sticky substance with the paper towel. Remove the skin. 

Now apply oil to your hand, remove the individual pod. Or you may cut using a knife. Discard the stringy part attached to the pod. Remove the seeds or retain them is a personal choice. Cut into desirable size.
In our wet market, freshly sliced pieces of Jackfruit is available in packets. It is just a breeze when compared to all the above preparations. For once wanted to try this. But I guess I may go back to the readily available fresh chunks.
In the gravy, I have used fresh coconut instead of coconut milk. grated coconut is ground and whole fiber is used. Also, black pepper and cinnamon sticks are used in the dish prepared with coconut milk. You can alter the ingredients based on the family' preference. This recipe is less spicy with the original flavour of jackfruit.
I have not used garam masala powder in the stir fry dish. It is optional.
Enjoy the dish with minus or plus of ingredients of your choice. 

White Chickpeas Masala / Kabuli Channa Masala / கொண்டக்கடலை மசாலா

White Chickpeas Masala / Kabuli Channa Masala

கொண்டக்கடலை மசாலா

Ingredients:

Chickpeas ( கொண்டக்கடலை ) - 200 g or a cup.

Onion ( வெங்காயம்) - 2

Tomato ( தக்காளி) - 2 

Ginger ( இஞ்சி) - 1 inch

Garlic ( பூண்டு) - 6 cloves

Turmeric powder (மஞ்சள்தூள்) - 1/6tsp

Chili powder ( மிளகாய் தூள்)  - 1 tsp

Masala Powder ( மசாலா தூள்) - 1/2 tsp

Salt to taste ( தேவையான அளவு உப்பு)

Oil for sauteeing. ( தாளிக்க எண்ணெய்)

For seasoning ( தாளிப்பு பொருட்கள்)

Bay leaves - 2 ( பிரிஞ்சி இலை)

Cinnamon sticks - 2 ( பட்டை துண்டு)

Fennel seeds - 1/4 tsp ( பெருஞ்சீரகம் / சோம்பு)

Clove - 2 ( கிராம்பு)

Garnishing ( அலங்கரிக்க)

Fresh coriander leaves ( கொத்தம்ல்லி தளை) - 1 or 2 twigs. 

Steps:

Soak the white chickpeas for a minimum of 3 hours. Add salt and pressure cook the soaked chickpeas. Drain the water and mash it here and there and keep aside. The drained water can be used in the later part of cooking. 

Fine chop one onion for sauteeing. Coarse chop the other onion and tomatoes to grind together with ginger and garlic into a fine paste. 

To a hot, heavy bottom pan add oil. Add the seasoning ingredients until flavorful. 

Throw in the finely chopped onions. Saute well.

Once the onion is transparent, pour the ground masala followed by turmeric and chili powder. Add little water, if required.

Add in the cooked chickpeas, mash well. Let it cook well in the masala. Finally, add the garam masala stir and let it boil for 2 minutes. 

Switch off the stove. Garnish with finely chopped coriander leaves and serve.

My Notes:
For people with a lower level of taste bud for spiciness, can omit the whole spices used as seasoning. The masala powder will suffice.
Generally, a boiled and mashed potato is added to give a wholesome smooth finish.
Green chili is also optional.

Serve with Ragi Puttu for breakfast

OR

Serve with Chapathi for dinner.

Stuffed Bitterguard stir fry பொதித்த பாகற்காய் வதக்கல்

Stuffed Bitterguard Stir fry

 பொதித்த பாகற்காய் வதக்கல் 

Ingredients:

Small size Bitterguard  (சிறிய பாகற்காய் ) - 8 to 10 Nos.

Potato ( உருளைகிழங்கு)  -  2 Nos.

Chili powder ( மிளகாய் தூள்)  - 1 tsp

Turmeric powder ( மஞ்சள் தூள்) - 1/2  tsp

Ginger( இஞ்சி) - 1 inch

Green chili ( பச்சை மிளகாய்) - 2 

Roasted peanut ( வறுத்த நிலக்கடலை) - 2 tsp

Tamarind - a small piece or Lemon Juice - 1 tbsp

( புளி சிறிதளவு அல்லது எலுமிச்சைபழம்)

Garam Masala Powder ( கரம் மசாலா தூள்)  - 1/2 tsp

Salt to taste (தேவையான் அளவு உப்பு )  

Oil (எண்ணெய்) - 3 tbsp 

Slit the bitter guard lengthwise and remove the pith with the seeds. Wash well and soak in salt water for 10 minutes.

Mix chili powder, turmeric powder and salt, with little water to make a paste. Apply this paste to the bitter guard uniformly inside and out. Microwave for a minute. Turn the sides of the vegetable, repeat for another minute. 

Poke a few holes on to the potato using a fork. Microwave for 2 minutes. Let it cool. Peel and mash the potato. Add a teaspoon of garam masala and a little salt,  mix well.
Fine chop the ginger and chili. In a food processor dry grind the peanuts and tamarind to a coarse powder

Mix the ingredients to a uniform consistency. 

Stuff the bitter guard with the potato masala. Coat the outer skin with coconut oil or any cooking oil 

Grease a hot plate and spread the bitter guards. let it roast.

Turn over, sprinkle oil if needed. Roast uniformly and serve hot. 

My Notes:

Bitter guard is one of the favourite vegetables of my elder son. Probably he has taken the liking after me. It is not a vegetable commonly liked by people. I have had got hooked on to bitter guard from my mother. She used to cook the normal way, sliced bitter guard with onions, tomatoes and chili powder. I remember that only we both in our family prefer to eat this vegetable. One of my aunt, Lalli athai, cooks the same way but has a unique touch of flavour. She introduced me the way of mixing the stir fry bitter guard masala with hot steamed rice and eat. (Normally it is eaten as a side dish for sambar rice or curd rice.) It is a habit that I still do sometimes.

This recipe of stuffed bitter guard is an inspiration from a North Indian Restaurant a decade ago. I had twitted to suit our taste buds. A small piece of tamarind ( very less) or a teaspoonful of lemon juice balances the bitterness. The coarse peanuts give a crunchiness as you bite into it. These two ingredients were not there in the original dish that we had tasted at the restaurant. 

I have cooked this dish many times, but for the first time, I had cooked the potato in the oven, which was a success in the outcome of the dish. I have decided to cook potato this way for any stuffing using potato. The potato was crumbly yet smooth not too dry nor soupy. Potato is usually pressure cooked ( convenient) and most of the time the potato is soft and is soupy/starchy. So the stuffing masala may not be that perfect for stir fry. 

I have used a small portion of the tamarind. Lemon juice was not used. The choice is yours.

Amount of oil on the hotplate is also of personal preference. I have used the minimum quantity. For more crispy pieces, roast in medium flame with a generous portion of oil and longer time. 

My younger son made a twist with a piece of cheese inserted/covered the slit on the vegetable. So go wild with your imagination and enjoy this vegetable which is full of goodness.

Serve this dish with rice or chapathi. 

Gooseberry Chutney (நெல்லிக்காய் துவையல் )

Gooseberry Chutney
நெல்லிக்காய் துவையல் 

Ingredients:
Gooseberry ( நெல்லிக்காய்) - 2
Green Chilli ( பக்சை மிளகாய்) - 2
Ginger ( இஞ்சி ) - a small piece ( ஒரு சிறு துண்டு)
Shredded coconut ( தேங்காய் துருவல்) - 2 tsp
Sal to taste ( தேவையான அளவு உப்பு)
Seasoning ( தாளிக்க)
Mustard seeds ( கடுகு) - 1/4 tsp ( optional )
Curry Leaves ( கறிவேப்பிலை) ( optional )

Steps:

Wash and dry the gooseberries. Slice it into small pieces. Throw away the seed. In a blender add all the ingredients and make a smooth paste. Water may not be required, if need be, add a little. 

Transfer to a serving bowl. Heat a teaspoon of coconut oil, add mustard seeds and curry leaves.  Once the mustard seeds crack, pour it over the chutney.
My Notes:
Gooseberry, the powerhouse of vitamin C, is eaten as it is. This is a simple recipe yet salivating. Tingles your taste bud at the first taste. I had tasted this at the ayurvedic center when they served with rice porridge. A great combination. Goes well with idli or dosai as well.
This is one of the forgotten food getting its place on the dining table.
 Low in sugar, high in fiber, this fruit is consumed raw, or as chutney of different types of preparation or as juice. Amla Murabha- preserved gooseberries is also commonly eaten but it is high in calories due to the sugar content.
In whatever way you prefer, consume regularly and reap the benefits from young whether it is for hair growth or boost the immune system or for digestion or control cholesterol.
This gooseberry can be traced to its origin as far back as Tamil Sangam literature. Most of us must have heard of the story of King Athiamaan giving nelikanni to Poet Avaiyaar.

Ladys finger stuffed stir fry பொதித்த வெண்டைக்காய் வதக்கல்

Ladys finger stuffed stir fry 

பொதித்த வெண்டைக்காய் வதக்கல்

Ingredients:

Lady'finger (medium size) ( சிறிய வெனண்டைக்காய் ) - 12 - 15

Big onion ( பெரிய வெங்காயம்) - 1 big

ginger ( இஞ்சி ) - a small piece

Curry leaves ( கறிவேப்பிலை) - 1 twig

Oil ( எண்னணெய்) - 2 tbsp

for stuffing ( பொதிப்பதற்கு)

Dry red chilli ( காய்ந்த மிளகாய்) - 2 or 3 

Coriander seeds ( தனியா) - 1 tbsp

Cinnamon stick ( பட்டை) - 1 small piece

Fennel seeds ( சோம்பு) - 1/2 tsp

Shredded Coconut ( துருவிய தேங்காய்) - 2 tsp

Fried channa dhal ( பொட்டுக்கடலை) - 2 tsp

Steps:

Dry roast all the ingredients for the stuffing except the fried channa dhal. Fine powder the ingredients in a mixer.

Chop off the head of the ladys finger and slit lengthwise , remove the seeds. Do not cut into two, keep the tail end intact.

Stuff each of the ladys finger with sufficient amount of the masala.. Brush a little oil on the outside of the vegetable and keep aside.

Powder the masala. Peel, wash and fine chop the onion and ginger.

In a flat pan, add a tablespoon of oil, saute the ginger and onion until flavourful. 

On another burner heat a flat  grid/ dosai kadai, spread the stuffed vegetable and let it roast. Turn to other side slowly without spilling the stuffing.

Transfer the vegetable to the sauted onion. Give a toss to coat uniformly. Let it saute for a minute.
Remove and serve hot. 

My Notes:

ladys finger is a favourite among many. It is a vegetable used in sambar, kulambu, vathakkal, pachadi etc..not to forget the north Indian style of "okra" preparation.

Trick is to cook without it being slimy.

My experience is to cook lady's finger fresh,without refrigeration.(It should not get the moisture.) Once refrigerated, it has to be kept outside overnight so as not to get that slimy mucus thing while cutting and cooking. Best is buy, wash and dry using the kitchen towel and allow it to air dry  before cooking. 

This preparation is a good combination for rice varieties,especially curd rice. For kids you can keep one or two pieces on a chapathi and roll. Fresh lady's finger wrap is ready. ;))

Being rich in dietary fiber and with many pertinent nutritional benefits, include ladys finger once a week in your menu. 

Jackfruit seed stir fry ( பலாகொட்டை வதக்கல் )

Jackfruit Seed Fry

 பலாகொட்டை வதக்கல் 

Ingredients:
Jackfruit Seeds ( பலாக்கொட்டை)  - 200 g
Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp
Chilli Powder( மிளகாய் தூள்) - 1/2 tsp
Ginger ( பொடியாக நறுக்கிய இஞ்சி) - finely chopped 1 tsp
Rice flour ( அரிசி மாவு) - 1 tbsp
Seasoning ( தாளிப்பதற்கு) :
Mustard seeds( கடுகு) - 1/4 tsp
Urad dhal ( உளுந்தம் பருப்பு) - 1/4 tsp

Channa dhal ( கடலை பருப்பு) - 1/4tsp
Curry leaves ( கறிவேப்பிலை) - 1 twig
Oil ( எண்ணெய் ) - 2 tsp
Salt to taste ( தேவையான அளவு உப்பு)

Steps:
Wash and clean the jackfruit seeds, pressure cook for 3 whistles and in slow fire for 2 to 3 minutes.
Peel and slice the seeds lengthwise into two.
Mix the dry powders together and form a paste using water. Marinate the cooked seeds in this paste for at least 15 minutes.

In a heavy bottom pan, add 2 tsp of cooking oil. When hot, splutter the seasoning, followed by curry leaves and finely chopped ginger. Saute until flavourful.

Add in the marinated seeds and roast until crisp on outside. Add another teaspoon of oil if needed.
Serve hot as a side dish for rice and sambar.

My Notes:
My elder son and husband like Jackfruit and so I tend to buy whenever I see the fruit , fresh in the wet market, in the process of the fruit pods being removed by the vendor. I have cooked the seeds for aviyal or sambar but have not tried roasting like this recipe.
Few weeks ago, my younger sister posted the picture of her dish and questioned to guess the vegetable' name. And then came to know this simple but yummy dish. 
Onions and garlic are not used so as to keep the original flavor of the seed.
Tomatoes are not added either in this recipe. If you want a tangy taste, add 2 tbsp of yoghurt to the marinating paste and then roast the seeds.
Eat while hot or warm as this seed gets hard as it turns cold.
Enjoy the dish which has a substantial amount of protein in it.