Quick Prawn Stir-Fry with Whole spices, Red Chilies & Fresh Coconut.

This is quick, tasty, easy to prepare spicy prawn stir-fry. Mix of three whole spices, dry red chilies with generous amount of fresh coconut and fresh cilantro...gave nice aromatic and spicy kick to this prawn stir-fry.

Ingredients :-

• 1 pound cleaned and deveined prawns ( 30-35 count- marinate lightly with salt)
• 1 large onion - cut lengthwise
• 1/2 Cup fresh grated coconut (tightly packed)
• 1 Cup fresh chopped cilantro
• 1/2 T.spoon black pepper powder
• 1 Tb.spoon oil

Whole spices for Tempering

• 1 Bay leaf - 2 inch long
• 4 cloves
• 1 Star Anise
• 7-8 pieces of broken dry red chili - half-inch long (I used Arbol chilies)

Method of Cooking :-

1. Heat 1 tbs oil in a saute pan over medium heat. Don't heat oil to smoking hot temperature. Add all four whole spices in oil and quickly saute with spoon for 15 - 20 seconds.
2. Immediately place onions and saute on medium heat until onions turn soft - about 5-6 minutes.
3. Add prawns and 1/2 tsp black pepper powder, little more salt . Stir and Mix with onions. Sprinkle little water and saute for 5-6 minutes on medium high heat. Keep stirring continuously.Sprinkle water if it sticks to bottom.
4. Now add fresh grated coconut - mix well . Reduce heat to low and let it stay on stove for another 3-4 minutes.
5. Finely garnish with fresh cilantro and serve with Roti and Rice.

Spicy Chicken Curry with Chili+Spice Fusion & Fingerling Potatoes

Friday evenings, cravings are always high for something extra-special , extra-spicy Non-Veg curry. I mixed different chilies + exotic spices and made this extra vibrant spicy Chicken curry. Mix and Match of two mexican chilies with Indian Byadagi chili gave nice red , fiery tone and heat to the curry, addition of Kabab chini and Nagkesar spice kicked in bold aroma. Tiny organic fingerling potatoes gave good balance and paired well with chicken pieces. You will never stop yearning for this zesty Chicken curry.

Ingredients:-

• 3.5 pound chicken - cut into medium pieces, marinate with salt.( I used 4 chicken breasts with rib meat. You can use whole chicken or your choice of chicken pieces.)
• 3 large onions - finely chopped ( yield 3 cups)
• 2 inch piece ginger - finely crushed
• 1 whole garlic - peeled and finely crushed
• 3 Tb.spoon oil
• 1 Cup - finely chopped fresh cilantro
• 25-30 fingerling potatoes -(tiny and round potatoes match better, pierce 2 holes through each potato with toothpick or metal skewer.)

Spice Blend :-

• Kabab Chini - 7-8 pieces
• Nagkeshar - 6-7 pieces
• Cloves - 8-10
• Cumin - 1 T.spoon
• Fennel seeds - 1 Tb.spoon
• Cardamom - 2
• Bay leaf - 3 inch long one leaf
• Cinnamon - 1 inch piece

Chili fusion :-

• 1 Guajillo chili - 6-7 inch long ( you can use two small chilies)
• 6-7 Arbol chilies - ( reduce - if you need less heat)
• 4-5 whole byadgi chilies.

Mix all spices and chilies together in small blender jar - Make fine powder.

Guajillo chilies (L) / Byadagi chilies (R) / Arbol chilies (C)

Curry Preparation :-

1. Heat heavy bottomed thick gauge pot ( minimum 4 qt capacity). Pour 3 tbspoon oil. Add chopped onions and saute on medium heat for 7-8 minutes until they turn soft and translucent.
2. Add crushed ginger and garlic..mix with onions and saute for 1-2 minutes on medium heat. Keep stirring.
3. Add Spice & Chili powdered blend and saute for 2 minutes on low heat. Take immersion blender and coarsely puree onion and spice blend. This may take just one minute. If you don't have immersion blender then take half quantity of onion-spice mixture and puree in blender.
4. Place marinated chicken pieces - Mix well with gravy base. Let it simmer on low heat for 4-5 minutes with covered lid. Keep stirring to avoid sticking at bottom.
5. Pour in 1.5 cup water along with fingerling potatoes - mix all well - sprinkle few fresh chopped corriander leaves,little salt. Cover the lid and let it simmer on medium heat for 10-12 minutes. Do stir at interval.
6. Enough gravy will be generated with inside steam , nice red colored oil layer will float on the surface. Check seasonings and add little more salt if required. If you desire more liquid gravy then add upto 1 cup water.
7. Sprinkle some more chopped fresh cilantro , reduce heat to medium low and let curry simmer for another 8-10 minutes with covered lid. Stir at regular interval.
8. Cook this curry ahead of time to get the most zesty flavors. Finish cooking at least one hour before serving.
9. Lastly garnish with remaining cilantro and serve hot with rice / roti.

Fingerling potato plants growing in a large Pot.

DosaKai (Vellerica) & Pickling Cucumber Subzi with Green Split Peas.

Simple sattvik subzi for routine meals, no spices...simple mustard tempering and seasoned with green chilies,coconut,fresh cilantro. This Dosakai (vellerika) and pickling cucumber subzi is perfect for summertime meals , spread of tender cooked Green split peas in subzi makes it more filling and tasty. Enjoying this subzi with flax seed enriched organic flour roti is great nourishing experience.

Ingredients :-

• 2 Cups DosaKai (Vellerica) cut in half inch cubes. ( I didn't remove the skin, taste little piece with skin , if it doesn't taste bitter then cut with skin on. Discard seeds)
• 3 pickling Cucumbers - peel the skin and cut in half inch cubes - ( 1.5 cups yield )
  
• 3 Tb.spoon - Green split peas ( well rinsed )
• 2-3 green chilies - finely chopped
  
• 1/2 Cup - fresh grated coconut
• 10-12 curry leaves
• 1 T.spoon - mustard seeds
• 1 Tb.spoon - cooking oil
• 1/2 cup - fresh chopped cilantro
  

Method of Cooking Subzi :-

1. Heat 1 tbspoon oil in thick gauge heavy bottomed pot. Drop 2-3 mustard seeds, if they fiercely sizzle - that indicates oil is hot enough for tempering. Drop rest mustard seeds and wait for 15 seconds till they splutter..quickly add 6-7 curry leaves+ chopped green chilies - saute for 10 seconds.
2. Now add diced dosakai pieces + rinsed green split peas with one cup water - Set the heat to high and let it cook with covered lid for 7-9 minutes. Do stir at interval.
   
3. Cucumber takes relatively less time to cook so add it after dosakai is partially cooked. Mix both veggies. Add salt and little more water. Cover the lid and simmer it for 6-7 minutes on medium high heat. Stir gently occasionally.
   
4. Sprinkle little coconut and remaining curry leaves - continue cooking for another 3-4 minutes until both veggies are cooked to tender and all liquid is almost evaporated ..little liquid residue is fine.
5. Finally add remaining grated coconut and fresh cilantro . Serve with rice and roti.

Note :- You can make this subzi with chayote, Dudhi (lauki), english cucumber, snake gourd by making your choice of combination.
I made organic flour roti by adding flaxseed meal and soy flour. I used following ratio - 1 cup organic flour + 1 tbspoon flaxseed meal + 1 tbspoon soybean flour. Prepare soft dough and make rotis. This ratio makes 5 rotis.

Vellerika and pickling cucumber.

Quinoa-Rice Payasam with Cashews,Pistachios & Saffron

Payasam/Kheer is a very vital traditional Indian dessert. This dish is a must for various festive celebrations and feasts. I love to cook different Kheers with some twists and variations. Today I made Rice Payasam and enriched it with Quinoa. It blends well with rice and brings more balanced texture to Kheer, generous quantity of cashews,Pistachios and bold aroma of cardamom and saffron made this Kheer more tempting and delicious.

Ingredients :-

• 1 Cup Basmati rice
• 4 Tb.spoon Quinoa
• 1 1/2 Cup sugar
• 10-12 Cardamom - finely powdered
• 2 whole cardamom.
• Saffron - 3 pinches
• 2 Tb.spoon Ghee
• 20-25 Cashews - roughly chopped + Few whole for garnish.
• 1/4 Cup Pista - roughly chopped
• 5 Tb.spoon condensed milk
• 3 Cups water
• 6 Cups milk (2% Fat)

Method of making Payasam/Kheer :-

1. Rinse rice and quinoa separately until water runs clear. Keep it aside.
2. Heat 1 tbspoon ghee in small pan and shallow fry cashew nuts - just until they turn light golden brown. Place them on paper towel.
3. Place minimum 4 quart size thick bottomed pot on stove and heat 3 cups water. Drop two whole cardamoms and pinch of saffron in water. Once the water starts to boil add rinsed Basmati rice. Let it cook for 7-8 minutes on medium heat. Occasionally stir.
4. Now add rinsed quinoa and simmer it on low heat until all water gets almost absorbed - 6-7 minutes.
5. Pour 6 cups of milk. Stir and cook it on medium low heat. Frequently stir until milk starts to boil.
6. Add powdered cardamom , 5 tbspoon condensed milk and one more pinch of saffron, cashews, pistachios, sugar. Simmer on low heat so that milk gets nicely soaked by rice and quinoa - for about 8-10 minutes.
7. Finally pour 1 tspoon melted ghee .Take immersion blender and give quick swirl for 15 seconds. This will bring thick-rich texture to the Kheer. Garnish each bowl of Kheer with additional nuts , few strands of saffron and serve Hot or Cold.

Note :-
Quantity mentioned in this recipe is good for 15-20 peoples crowd, for smaller crowd you may reduce proportions.
You can use more condensed milk and accordingly reduce the quantity of sugar.

Black Eyed Peas (Chawli) Curry with Dudhi (Lauki/Bottle Gourd)

I always stock variety of canned beans for ease of preparation and to add more nutrition and variety to Lentil-Bean-Grain based dishes...even adding them to sabjis, greens, soups brings lot of enrichment. Today I made black eyed peas curry for dinner..to make it more nutritious and interesting I added Dudhi/Lauki (Bottle gourd) and added one raw Green tomato to bring little sourness. All combinations blended well to make delicious hearty curry. We enjoyed this curry with chapati,green beans thoran, Surmai fish fry.

Ingredients :-

• 1 Can of Black eyed peas (15 oz.)
• 1 Cup cubed pieces of Dudhi - Boil in microwave for 6 minutes in salted water.
• 1 medium size green tomato - diced
• 1 large size ripe tomato - diced
• 1 medium size onion finely chopped
• 5-6 Garlic cloves - finely minced
• Ginger piece 1 inch long - finely minced
• 1/2 T.spoon - Turmeric power
• 1 T.spoon - Red chili powder
• 1/2 T.spoon Garam masala
• 1/2 T.spoon any other Masala of your choice - I used Rasoi Magic "Asli Maharashtrian Usal Masala" - Other options like subzi masala, goda masala ,malvani masala,Badshah Rajwadi Masala .This is optional ... you may use 1 tspoon Garam masala.
  
• 3-4 cups water
• 1 Cup - fresh chopped cilantro
  

Method of Cooking Black eyed Peas Curry :-

1. Empty black eyed peas into colander - rinse several times under running water until all Can liquid is washed away... drain all water and Keep it aside.
2. Place 1 cup full cubed pieces of Dudhi/Bottle gourd in glass bowl..cover with 1 cup lightly salted water and microwave for 6 minutes. Keep aside.
3. In a three quart heavy bottom pot heat oil, then add the chopped onions, when they have softened, add finely minced ginger and garlic, stir to combine..then add turmeric powder,red chili powder and two type of Masala powders - Stir for 1 minute.
4. Now add diced green tomatoes and saute for 2 minutes on medium heat until green tomatoes are partially softened.
5. Pour in rinsed black-eyed peas - Mix well with gravy base. Add three cups water, little salt, few chopped fresh corriander leaves. Cover, increase the heat to high and simmer for 3-4 minutes.
6. Add boiled dudhi pieces along with stock. Put diced ripe tomato. Stir and cook for an additional 5-6 minutes on medium high heat. Reduce heat to low and let it simmer for another 3-4 minutes. Garnish with fresh chopped cilantro leaves.
7. This simple and hearty curry dish can be served hot with rice, roti or can even be enjoyed as a soup.

Roti,Surmai fish fry,Black eyed peas curry,Green beans thoran.