Wednesday, August 27, 2008

Zesty Tomato Salsa - Indian Style

This is very simple and absolutely zesty Indian style Tomato Salsa.You may call it Tomato stirfry or chutney too.

  1. 3 Tb.spoon cooking oil
  2. 1 T.spoon mustard seeds.
  3. 1 Big Onion chopped.
  4. 4-5 green chillies.
  5. 2 inch piece of ginger finely crushed.
  6. 7-8 cloves of garlic finely curshed.
  7. 3 strands of curry leaves.
  8. Three extra large size tomatoes chopped.
  9. Salt
  10. One cup chopped fresh cilantro.
Cooking Method:-
  1. Take big size heavy bottom pot.Heat 3Tb.spoon cooking oil.Add mustard and as it starts to splatter pause for 15 seconds and add all chopped onions and one strand of curry leaf.
  2. Adjust gas heat to High and fry onions for 7-8 minutes.keep stiring.
  3. Add crushed garlic and ginger and green chillies.Fry for one minute.
  4. Add chopped large three tomatoes. Add salt and one stem of curry leaf.On high heat keep stiring for 6-7 minutes.
  5. Reduce heat to medium and let it cook for another 5 minutes.At this stage if you see any excess watery gravy then increase heat.. stir and let all water evaporate.When it appears shiny and thick your zesty Tomato stirfry/chutney is ready.Add last stem of curry leaf.Add fresh chopped cilantro.

    Enjoy this with rice or roti.

Wednesday, August 20, 2008

Thoran - Indian style stir-fry with Cabbage+carrot+green peas.

This is one of my favorite mix veggie stir-fry from everyday cooking. It is very simple to cook and definitely one good healthy item in daily meals.

Cabbage +Carrot +Green peas Stir fry

  1. Half cabbage (pick small size) give long strip cut
  2. One cup frozen green peas (I always use petite green peas for tender sweet taste)
  3. 3 Carrots - give stick cut.
  4. Two green chillies.
  5. Two strips of curry leaves.
  6. Cilantro.
  7. 1 tb-spoon Oil of your choice.
  1. Take any big size broad open pot....add one tb-spoon oil. Do not heat oil too much...add one strip of curry chilli....fry it for 30 seconds.
  2. Add carrots first - Stir for 2 minutes on medium high flame.
  3. Add cabbage and green peas - Stir for 5 minutes. Add some salt and little cilantro...reduce flame to medium low....stir for another 5 minutes.
  4. Add another strip of curry leaves and little more cilantro and mix well. It is that simple to make.

    Note:- You may add half tsp jeera while you add curry leaf and green chilli.Also garnish with little fresh grated coconut.

Here is similar stir-fry with addition of french cut frozen green beans.

Tuesday, August 12, 2008

Wholesome Curry with Lentil Fusion

Lentils,Pulses,grains,beans,peas are part of routine Indian cooking.Their variety/colors/flavors/textures and high nutritional value adds in making the most tastiest healthiest Indian curries.One can go on with infinite variations with lentil cooking.

This particular lentil Fusion curry is mix & match of Dal/Peas/grains with dash of few Indian spices and fresh herbs.


A) Lentils
  1. One cup whole masoor dal.
  2. 1/4 cup Barley.
  3. 2 tb.spoon whole Urad dal with skin.
  4. 1/2 cup split skinless moong dal.
  5. 1 can of Crowder Peas duly rinsed and drained.

First four lentils thoroughly rinse in water and pressure cook for one whistle.In absence of pressure cooker take 6 quart stockpot and cook for at least 30-40 minutes with enough water till lentils turns soft.(Add salt while cooking lentils)These don't need pre-soaking so after rinsing they are ready to cook.

B) Spices
  1. 2 Tb.spoon corriander seeds.
  2. 1 Tb.spoon Jeera.
  3. 6 cloves.

Make fine powder of above spices. This can be replaced by 2 Tb.spoon Garam Masala or Goda Masala.

C) Other Ingredients
  1. 1 large onion -chopped.
  2. 8-10 cloves of garlic -finely crushed.
  3. 2 inch piece of ginger-finely crushed.
  4. 3 stems of curry leaf.
  5. 3 Large roma tomatoes -cut in cubes.
  6. 1 Tb.spoon brown sugar or Jaggery. (optional)
  7. 2 Tb.spoon Tamarind pulp (optional)
  8. 1 Tspoon turmeric.
  9. 1 Tspoon red chilli powder.
  10. 2 Tb.spoon cooking oil.
  11. 1 cup Fresh cilantro -chopped.

Method of Cooking:-

  1. Take big size thick gauge pot (4-6 quart).Heat 2Tb.spoon oil.Add chopped onion.Fry on high heat for 4 minutes.Keep stiring.
  2. Add crushed ginger and garlic and stir for 2 minutes.Add one stem of curry leaf.
  3. Add 2 diced tomatoes and fry for 3-4 minutes.
  4. Add ground spice powder,red chilli powder,turmeric powder..stir for 2 minutes.
  5. Add cooked lentils (don't add all water used for cooking lentils) Add rinsed crowder peas from CAN..Mix well and stir.Based on your desired consistancy add 3-4 cups of water.
  6. Add another stem of curry leaf and remaining chopped tomato.Add 1Tb.spoon brown sugar and 2Tb.spoon tamrind pulp..Mix well and let it cook on medium heat for 8-10 minutes.Keep stiring.
  7. Lastly garnish with cilantro and add last stem of curry leaf.Your Indian Fusion Lentil Curry is ready to eat with rice/roti or just enjoy in big bowl with dollop of butter.

Wednesday, August 6, 2008

Thoran with Green beans/Carrot/Beetroot

Thoran is one of the best Satvik Delicacy from Kerala. I have greatly adapted Thoran style in my day to day cooking. It is a combination of two or three vegetables cooked in absoulte simple way.It is colorful and packed with nutrition of true vegetable taste.

This particular combination of Green beans+Carrot+Beetroot thoran is picked from Kannur region.

  1. Two cups cut fresh green beans.
  2. One full Beetroot diced in small cubes.( Boil in microwave for 8 minutes)
  3. 4 Big Carrots diced in small cubes.( Boil in microwave for 8 minutes)
  4. 3 stems of curry leaves.
  5. 2 green chillies chopped.
  6. Salt/Turmeric powder.
  7. 1 Teaspoon mustard seeds.
  8. 1 Tb.spoon cooking oil.
  9. 1 Cup fresh shredded coconut.
  10. One cup chopped fresh cilantro.
Method Of Cooking:-
  1. Take heavy gauge big size pot and heat 1 Tb.spoon oil.Add mustard seeds and as they start splattering add one stem of Curry leaf.
  2. Add cut green beans and turmeric powder and mix well. Set flames on high heat and let it cook for 5 minutes.Keep stiring.
  3. Reduce flames to medium and sprinkle little water over beans..add some salt and let it cook for another 5 minutes with lid on top.
  4. Drain out water from boiled carrot and mix with Green beans.Add another stem of fresh curry leaves and remaining chopped green chillies.Let it cook for 2 minutes.
  5. Drain out water from boiled Beetroot and add to the pot.Stir and mix well.Add last stem of curry leaves and half cup fresh shredded coconut.Let it cook for 2 minutes.
  6. Lastly add chopped cilantro and remaining coconut.You will be amazed to see this vibrant colored healthy Thoran.Enjoy with rice or roti.