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
Ingredients:-

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.
   

Method:-

1. Take any big size broad open pot....add one tb-spoon oil. Do not heat oil too much...add one strip of curry leaves...green 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.

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.

Ingredients:-

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.
   

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.

Ingredients:-

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.
   

Carnation flower arrangement.........

This week I got beautiful bright colored Carnation flowers..I took simple glass vase and added few green stems around it..Look at the amazing result of simple flower arrangement.

Here few more carnation arrangements.....

Bangada Curry with Fresh Tomato

Bangada is one of the most tempting Indian Fish.It has very strong aroma and yummy taste.This Bangda curry is very quick to cook and combination of Ginger,Garlic and fresh Tomato brings very zesty touch to this dry curry.

Ingredients:-

1. 7-8 pieces of Fresh Bangada.(marinate in salt for half an hour)
2. One Medium size onion duly cut in small pieces.
3. 2 Inch piece of ginger finely crushed.
4. 6-7 large garlic cloves finely crushed.
5. One extra large size fresh tomato duly diced in small pieces.
6. 2 tbspoon cooking oil.
7. Dash of Eastern Fish Masala ( you may substitute with any other fish masala or just red chilli powder)
8. Fresh chopped cilantro.
   

Preparation Method:-

1. Heat 2 tbspoon oil in pot or pan.
2. Add chopped onions and saute for 5-7 minutes on medium flame.
3. Add crushed Garlic and ginger and saute for 1 minute.
4. Add diced tomatoes and saute for 6-8 minutes on high flame.
5. Add one t.spoon Eastern Fish Masala or any other brand fish masala or add little red chilli powder.Add little salt.
6. Add bangada pieces and gently mix with pan gravy.Let it cook for 8-10 minutes on medium heat.Occassionally stir it gently and coat bangada pieces with gravy.Lastly add some cilantro and this simple and zesty Bangada curry is ready.

And don't forget to fry some pieces of Bangada.I had taken four bangada's and parted them to make curry and Fry. Tail portion is always good to fry.Look at those tempting Bangada tails in the pan. Simple marination of salt,turmeric and red chilli powder was used to pan fry.