Mix Vegetable Subji / Stir fry with Mushrooms, Red radish, Green beans and Green Peas - Flavored with Home made Spice Blend.

Weekend subji is cooked with more relaxed mood and healthier approach. In a fridge I  had a pack of fresh mushrooms, red radishes and green beans. I decided to make mix vegetable subji with freshly ground mild spice blend. This is my first recipe post for year 2012. Looking forward to share variety of recipes this year and at the same time few unpublished recipes/ nature related posts will be published with back date. I am thankful to all my followers, readers and unknown souls who visit through search engine results. Wishing you all a wonderful Happy and Healthy new year. 

Ingredients :-

• 2 cup green beans - cut into french style
• 1 cup Red radish - sliced in round shapes
• 1/2  cup Red radish - chopped in small pieces
• 10-12 mushrooms 
• 3/4 Cup frozen green peas
• 1 onion medium size - sliced lengthwise
• 1.5 inch piece of ginger - coarsely crushed.
• 3-5 green chillies - finely chopped
• 1/2 T.spoon - turmeric powder
• 1 cup - fresh chopped cilantro

Spice blend :-

• 1 Tb.spoon - corrainder seeds
• 1 Teaspoon - fennel seeds
• 1/2 Teaspoon - shahijeera
• 1 Bay leaf - tiny 1-inch long
• 2 cloves
• 1 cardamom

Put all above spices into small grinder jar and grind to a fine powder.

Fresh Mushrooms, Red radish and Green beans

Everyday Indian meal - Bhaji Poli (vegetable stir fry and Roti)

Method to Cook Mix subji / Indian style Mix Vegetable Stir Fry

1. Slice off both the ends of red radishes. Make thin round slices and partly cut into pieces. I used around 8-10 red radishes. Refer *[Pic-A]. Cut Green beans in french style. Cut each mushroom into 2 or 4 pieces depending on the size.
2. Crush ginger and green chilies into coarse dry mixture.
3. Heat 1 tablespoon oil in a heavy bottomed saute pan, add sliced onions - stir fry for 6-7 minutes on a medium heat. Add ginger+green chili mixture, saute for one minute. Now add 1/2 teaspoon turmeric powder, spice blend, save 1 teaspoon for later step. Mix and saute for 2-3 minutes on medium low heat. Sprinkle water if mixture gets too dry.
4. Now add green beans and  chopped pieces of red radish *[Pic-A] (round slices to be added later) mix well with onion-spice mixture, sprinkle very little salt -  stir fry on high heat for 2-3 minutes. Reduce heat to medium, add half a cup water, cover with lid and simmer for 6-7 minutes. Stir at some interval.
5. Add mushrooms and red radish round slices,*[Pic-B] some more salt, 1 teaspoon reserved spice blend and few chopped cilantro leaves. Stir to combine all, saute for 3-4 minutes. Add 1/4  cup water. Cover the lid and cook for 4-5 minutes over medium heat. Make sure there is enough moisture in the saute pan, stir at some interval.
6. Lastly add 3/4  cup frozen green peas, Mix and cook on low heat without lid for 3-4 minutes. Once green peas are tender and excess water has evaporated, shut off the heat. Sprinkle and mix remaining chopped cilantro. Serve hot with rice and chapati/roti.

[Pic-A]

[Pic-B]

[Pic-C]

Sabji with extra  thick rolled roti.

Mushroom  sabzi with green beans, red radish & Matar.

Best wishes for Christmas 2011...

Wishing all my followers, readers, visitors  a Merry Christmas and best wishes for the  New Year. May your Holidays and New Year be filled with Peace, Joy and lasting Happiness. Today we have wonderful Christmas weather here in Cary,  contrary to last years extreme winter weather that had brought  White Christmas in NC. It is cloudy with temperatures reaching mid 50s. Morning I took a stroll around home, captured few morning shots also yesterday on the Christmas eve enjoyed beautiful sunset. I am glad to share those pictures with you. Merry Christmas and Peace on Earth.

Sunset on Christmas Eve...2011.

25th December 2011....Morning 8.30 am.

French Green Lentil Curry / Dahl with Fresh Green Peanuts. (Quick Pressure Cooker Lentil Curry / Dal)

Every day Dal cooking needs some variation. I let my instincts decide what combination of lentils and beans to use.  Green peanuts with shell were in season. I got them from local Indian grocery store. Peanuts were extra large, fresh, crunchy and milky.  In Indian cooking peanuts add nice taste and texture to various curries and sabjis. I  paired  shelled green peanuts  with French green lentils, used minimal garam masala spices and made this curry / Dal.  This is simple and quick  "One whistle pressure cooker curry/ Dahl". It tastes absolutely delicious with meals or can be enjoyed as a soup.

Rice and shrimp curry, Snake gourd+beetroot stir fry, French green lentil dahl.

Ingredients :

• 1 cup - French green lentils - picked and thoroughly rinsed.
• 3/4 cup - fresh  shelled raw green peanuts  (during off season soak regular peanuts in water for 8 hours)
• 1 medium size onion - finely chopped
• 4-5 - Fresh garlic cloves
• 1.5 inch piece of ginger
• 2-3 Green chilies
• 1/2 T.spoon - Turmeric powder
• 1 tiny bay leaf - 2 inch long
• 2 cloves (lavang)
• 1 inch piece of cinnamon
• 1 T.spoon - corriander seeds - grind to fine powder
• 1/2 T.spoon - cumin seeds - grind to fine powder
• 1 Tb.spoon - oil
• 1/2 cup - fresh chopped cilantro
• 5-6 cups water

 Method for preparing lentil  and Green peanut curry in Pressure cooker.

1. Check for any stone particles in French green lentil then thoroughly rinse in water. Shell green peanuts, rinse in water. Combine both in a bowl, cover with water - keep it aside. No prior soaking is required.
2. Combine garlic, ginger, green chilies in a small blender jar,  ground to coarse mixture. Alternatively You can chop green chilies and use microplane grater to grate ginger and garlic.
3. Combine 1 tsp corriander + 1/2 tsp cumin - grind to fine powder.
4. Heat 1 tbsp oil in a pressure cooker / pressure pan. (minimum 3 quart size). Add two cloves, bay leaf, cinnamon stick - allow to sizzle for 25-30 seconds. Quickly add chopped onions, saute for 7-8 minutes over medium heat until onions turn soft and transparent.
5. Now add coarsely ground ginger-garlic-green chili mixture, turmeric powder - mix and saute for 1 minute.
6. Add corriander-cumin powder, French Green lentils and green peanuts.*Check image below* Mix and stir fry for 2 minutes over medium low heat, then add 4 cups of water. Add salt and let it simmer. Once it starts to boil, place pressure cooker lid. Remove or lift whistle while you close the lid. Once you secure and lock pressure cooker lid put back whistle. Maintain medium heat. After it blows first whistle, reduce heat to low, allow dal to simmer for 7-8 minutes. shut off the heat. Allow it to cool.
7. When the hissing pressure sound calms downs, open the lid. Add  chopped cilantro, one cup or more water to adjust dal consistency. Check and adjust salt seasoning. Start heat on, continue to simmer for about 6-7 minutes over medium heat. Shut off the heat.  Serve with rice / roti or enjoy as a soup by adding  dollop of butter on top or drizzle some Ghee.

Picture taken during cooking step No. 6

Tazaa Moongfali / Kacche Shengdane and French Green Lentils

Spicy Cranberry Chutney in Mustard oil - flavored with Ginger and Rosemary.

Cranberries, unique American berries are promoted as super fruit because of antioxidant properties which may help prevent urinary track infections. During thanksgiving time I had picked up  one fresh cranberry / Bounce berry  packet from grocery store, this was my first  time  to cook with fresh cranberries. I prepared  spicy cranberry chutney in mustard oil with generous use of fresh ginger and pot grown rosemary. Chutney was spicy, tangy. Fusion of mustard oil, rosemary and ginger  infused  pleasant aroma in cranberry chutney.

Ingredients :-

• 1.5 Cup fresh Cranberries
• Ginger - 4 inch long piece coarsely crushed (yield -3/4 cup)
• 3-4 Garlic cloves
• 5-6 green chilies
• 1 Tb.spoon heaped - Fresh rosemary leaves
• 1 T.spoon heaped - Brown sugar
• 1/2 T.spoon salt
• 2 Tb.spoon mustard oil

Method for preparing spicy Cranberry Chutney :-

1. Pick vibrant, plump cranberries, wash and pat dry. Cut each cranberry into half or place cranberries in a zip lock bag , gently stroke with hammer/pestle, you just need to lightly crack/pound  each cranberry. ( I suggested cutting/ pounding Cranberries to avoid popping  in the cooking process) If you want to enjoy the fun of seeing cranberries popping then  avoid cutting/pounding but  stay safe as cranberries pop/splatter while cooking.
2. Combine green chilies, garlic, ginger and crush to a coarse mixture. Keep it aside.
3. In a small size saute pan heat 1 tablespoon mustard oil. Add  half tablespoon Rosemary leaves - sizzle for 20 seconds. Drop cranberries,  increase  the heat to high  and stir fry for 2 minutes. Add 1/2 teaspoon salt  and 1 heaped teaspoon brown sugar. Reduce heat to medium - cook  uncovered for about 10-12  minutes, stirring occasionally, while sauteing press cranberries with back of the spoon and bring chunky texture. Check picture below to see the texture and consistency of cranberry mixture. After it turns into  thick mass remove pan from heat and keep it aside.
4. Heat another small saute pan with 1 tablespoon mustard oil, to that add remaining half tablespoon rosemary leaves, sizzle for 20 seconds. Quickly add crushed coarse mixture of ginger+garlic+green chilies, mix and saute by frequently stirring, until mixture emits wonderful ginger+rosemary aroma, about 4-5 minutes on medium low heat.
5. Combine both mixtures in the first pan, saute for 2-3 minutes over low heat. Enjoy ginger infused cranberry chutney with meals or use it as spread in sandwiches also you can use this chutney in soups, curries, stir fries to bring sourness.

Note:-

I used rosemary leaves without chopping but later realized that I should have finely chopped to avoid rough texture of  leaves while eating. Salt and brown sugar quantity can be increased to suit to your taste.

Stir fried cranberries in mustard oil (L) and 
sauteed ginger, garlic, green chilies and rosemary (R)

Cranberry / bounce berry Chutney with Indian twist.

Spicy Cranberry and Ginger chutney.

Cranberry Chutney in Mustard oil

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Oven Broiled / Roasted Bitter Melon stir fry for a chilly autumn weather / Karela subzi.

Yesterday I cooked Bitter melon stir fry with some twist from regular cooking method. I used  two different  cooking methods, that is - use of oven  and  stove, two cooking steps and later combined results of both cooking processes. Karela subzi / bitter melon stir fry was more tastier than stove top method.  If you don't like bitter melon, do make  an effort to develop liking because bitter melon is one of the best herbal remedy for diabetic management. It contains lot of nutrients and medicinal benefits. This is healthy stir fry to enjoy during chilly autumn days.

Last two weeks we are enjoying extra warm summer like weather around Triangle  but today  (Friday 18th November) early morning temperatures dropped below 30F,  it was frosty morning, frost was formed on the lawn and ground,  it froze water from the pot saucers. Last few days  birds were frequenting those water filled pot saucers to quench their thirst.  Please scroll down to enjoy  this   simple moment of winter scenery.

Ingredients :-

• 1.5 lb Bitter gourd (6-7 medium size bitter melon/ karela/ pavakka/ Kaipakka/ Hagalkai, Karle)
• 1 extra large sweet onion - partly cut lengthwise and partly chop finely. (yield 2.5 cups) I used sweet onion from RealSweet  brand produced by Shuman Produce,Inc.
• 5-6 sprigs of curry leaves
• 4-5 Green chilies thinly slit lengthwise
• 1 T.spoon - heaped turmeric powder
• 1 T.spoon - vinegar (I used white wine vinegar)
• 1 T.spoon Garam masala ( I used 1/2 tsp garam and 1/2 tsp Goda masala, use your choice of masala blend)
• 1 Tb.spoon oil + some more to spray over bitter gourd.
• 1 Cup - finely chopped fresh cilantro for garnish

Method of Preparing oven broiled bitter melon Stir fry

1. Wash Bitter gourd, pat dry. Chop both ends, make one lengthwise center cut - remove all hard formed seeds, if seeds are tender then just leave it. Make 4-5 lengthwise strips in each half portion, cut 1 inch long strips. For more ease you can make one horizontal cut. You can cut into disc shape too. Thinly slit green chilies - mix with bitter melon strips.
2. Set oven on high broil setting. Place upper rack 8-10 inches away from upper coil. Arrange  all Karela strips evenly in a single layer in the baking pan. Spray oil, sprinkle some sea salt. Toss several times to coat bitter gourd pieces with oil and salt. Position tray in the center and close oven door.
3. Broil bitter gourd 15 to 20 minutes, turning-stirring  them  2-3 times  during broiling. I broiled until edges turned crisp but inside was still moist. You may increase broiling time If you need extra crispy Karela texture.
4. While bitter melons are broiling in the oven, heat  1 tablespoon  oil in a medium sauce pan over medium heat. Drop one single curry leaf, check if it sizzles with splashing noise. Carefully throw in half the quantity of curry leaves, stay back because they splash oil, allow to sizzle for 20-25 seconds and drain them on paper towel. Do this in two or three batches, depending on size of your saute pan. Curry leaves will turn bright green and crisp.
5. In the same saute pan add chopped / sliced onions - saute on medium heat until they soften and few partially turn slight brown.I choose to use sweet onions to bring natural sweet taste. For more sweet taste sprinkle sugar or brown sugar while baking bitter melon.
6. Add 1 teaspoon vinegar, 1/2 teaspoon garam masala, 1/2 teaspoon goda masala, turmeric powder, little salt. Stir and saute for one minute. Shut off the heat, allow to cool down.
7. Take out Karela baking tray from oven, Mix onion mixture gently with baked bitter melon. First do with wooden spoon and later use fingers and coat evenly over karela pieces. Now add crisp curry leaves, mix well and return baking tray back to oven. Set oven back to low broil setting and broil for another 7-8 minutes. shut off the heat and let it sit inside the oven for another 10 minutes. Before serving with roti / rice garnish with fresh chopped cilantro. Enjoy and stay fit in winter.

Ready to get out of oven.

Karele ki subzi

Karlyachi Bhaji

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Unusual warmer temperatures in November brought many new

small birds around home in search of water.

Cute eastern Bluebird

Frosty morning froze water in the pot saucer.
Pictures taken around 8 am on 11/18/11