Curry leaf plant containers invaded by Amaranth plants and grass. [Black and White Wednesday #138]

I have few containers with  small curry leaf plants, they all survived this passed harsh winter. After April month I took them out of  garage, within few days containers  were invaded by Amaranth plants and grass. It looked pretty so I let them grow until now. Soon I will clear all the pots so that curry leaf plants start growing freely, hope this year they all grow bigger and stronger. I am sending this black and white image to Susan at The Well Seasoned cook, who is hosting this weeks BWW #138. She is  also the founder of this event. Currently Cinzia of Cindystar looks after all admin duties. Next week Lynne will be hosting BWW #139  at Cafelynnylu.

  Black and White Wednesday Event #138

Pleasant morning after the thunderstorm in Triangle...Beautiful mess of fallen leaves around the home.

Yesterday evening we had severe thunderstorm with heavy rains, it lasted for about 20 minutes but did lot of damage around city. It dumped lot of tiny branches, leaves, tree bark pieces, pine cones, twigs around my home. Today morning when I opened the front door, I saw one tiny single Sweetgum tree leaf  resting on  the door sill (Umbartha/Dehleez). My door mat was covered with pine tree leaves, tiny twigs. It was a beautiful sight to watch. I strolled around home to see more  fallen leaves, they were  at every step. I took few  pictures with new point and shoot camera, Canon Power shot-110, scroll down to enjoy. What did I cook on this beautiful morning for lunch box and breakfast? Check the last image.

Sweetgum tree leaf.

Assorted fallen leaves.

Two insect made holes on the leaf reminded me

 of "Jadoo Alien" from movie Koi Mil gaya.

This big pine tree branch fell down in wooded portion near home,

fallen pine tree branch.

Chinkapin Oak tree leaf.

Sweet gum tree branch landed over front lawn.

 Sweetgum Tree leaves cluster on the road.

Tulip Poplar / Yellow poplar tree leaves landed over green weed, 

blanket (Oxalis /wood sorrel)Click image to see 4 tiny mushrooms.

sweetgum tree branch fallen on the road.

undrained standing water over lawn.

Small piece of  tree bark skin and scattered pieces of mulch.

Pine cone landed over front lawn.

Sweet gum tender fruit, I have collected dried ones during 

winter but this is first time saw green fruit.

I found  sweetgum  fruit hanging in the middle of leaves, kept

it  beside above fruit and took image.

while strolling around home I saw this contrail getting formed in the sky.

On this beautiful morning I prepared instant multi grain dosas/ crepes with flour combination of Buckwheat, Besan, Ivory Teff, and corn. I seasoned it with white portions of scallion onions,  tiny red shallots, cumin, green chilies, ginger. In the batter I used good quantity of yogurt. I packed them for lunch with Matki + Millet Usal and ate them  for breakfast with Chipotle hummus. I will make new post for detail recipe.

Snake gourd stir fry with Plums. [Stone Fruit based Tangy Indian Vegetable Stir Fry.]

Today morning I made stir fry with fresh, tender locally produced snake gourd  using two juicy plums. I  made saute base with  red onions and two red vine sweet mini peppers to have contrast color with light green snake gourd slices and  tempered it with split urad dal , curry leaves and  green chili. Pre-boiling Snake gourd kept colors vibrant and saved some cooking time. This is my first time to use Plums in vegetable stir fry, earlier I have cooked cauliflower with oranges  and  green beans with cranberries. This stir fry has nice sweet and sour taste and is packed with natural veggie and fruit flavor. This stir fry has initiated  few ideas to cook many more vegetable stir fries and curries using different  fruits, nuts and seeds. Following images are taken with Canon Power Shot -110.

Sliced Snake gourd / Podalangai/ Potlakaya/ Padavalkai

Ingredients : 
( Serves two with roti or one single generous stir fry serving .)

• 150 gm - 1 small snake gourd, sliced thin in half moon shape (discard formed seeds, retain tender seeds as I did, refer above image.)
• 2 Plums - chopped in 1 cm size chunks, seeds removed.
• 2 Vine ripe mini Peppers - use red colors. cut into small pieces.(substitute with red or green colored capsicum. Use of mini papers  is optional.)
• 1 small size - Red onion, sliced thin length wise. (yield - 1 heaping Cup)
• 1 Tb.spoon - oil
• 1 green chili - finely chopped
• 1 Tb.spoon - split skinless Urad Dal / Black gram.
• 1 Sprig - Fresh Curry leaf
• 1/2 Cup - Fresh cilantro chopped
• 1/2 T.spoon - Honey - Use if plums are sour. You may sprinkle little brown sugar or jaggery powder.

Adding pre-boiled snake gourd to sauteed onions and Plums.

Preparation - Padval Stir Fry with Plums.

1. Slightly chop out both the ends of the snake gourd, cut in the center, make two parts then slit lengthwise. If you find hard formed seeds, remove them. My snake gourd was very tender so I retained inner seed pulp. Cut thin half moon shape slices by placing seed side on the cutting board. (Check image to see how tender pulp looks like.) Place sliced snake gourd in a medium side bowl filled with water, add two tiny pinches of salt, boil in microwave for 6 minutes. If snake gourd is not very tender, give few more minutes. I did this while onions were getting sauteed. Drain water, keep the bowl aside.(use drained water for other cooking, I don't add salt so that I can drink it up after it cools.)
2. Heat 1 tbsp oil in a small saute pan over medium heat, add  curry leaves, chopped green chilies, sizzle for 10-15 seconds. Quickly add 1 tbsp skinless split urad Dal, stir with spoon for 15-25 seconds, add sliced onions as soon as dal turns one shade darker in color. Continue to stir fry onions over medium heat for about 7-8 minutes. In the mean time, you can finish pre-boiling sliced snake gourd.
3. Add chopped plums and chopped vine ripe mini peppers, continue to stir fry over medium high heat, stirring often for about 4 minutes or until plums start to soften.
4. Now add pre-boiled snake gourd  /padval slices to the pan, mix well, add  2 pinches of salt or little more as needed. Reduce heat to medium low, continue to cook for 3-4 minutes. Check sweet and sour level, if  sourness is sharp, add 1/2 tsp honey or brown sugar or jaggery. Shut off the heat, garnish with 1/2 cup chopped cilantro. If you have fresh grated coconut add that too.  Serve with rice, roti. Use in wraps, tacos or sandwiches.

Note : This stir fry can be done with all most all vegetables, I would try similar stir fry with Chayote, Turia, Cauliflower, Cluster beans, Tindora, green beans, Zuccini, Bell Peppers, Dudhi. Also baby potatoes, Bitter gourd and Egg plant. Do mix and match of veggies. This recipe can be further tweaked into creamy Kormas by adding  spices and  more ingredients.

Mini yellow colored Peppers, Broccoli and Green peas quick stir fry for lunch box.

Today made this stir fry with mini colored peppers, broccoli florets and green peas to pack in the  lunch box. No spices or masala powder is used, sauteed onions and hand full of fresh chopped cilantro and  one chopped green chili  is  used to build the stir fry  flavor base. Pre boiling broccoli florets in the microwave reduced  cooking time and enhanced  vibrant green glow of broccoli. This is quick vegetable stir fry packed with natural taste of veggies. Check similar stir fry subji recipe blogged earlier where I have used capsicum, broccoli, shelled edamame beans and tofu cubes.

Ingredients :
(One single generous vegetable stir fry serving or this is good for two servings as side dish in meals.)

• 7-8  Broccoli florets - cut into an inch size pieces. (1.5 cup)
• 4-5 Mini colored peppers - chopped into small pieces. (3/4 cup) (substitute - colored capsicum)
• 1/2 Cup - frozen green peas
• 1 small onion - finely chopped (3/4 cup yield)
• 1 Green chili - finely sliced
• 1/2 Cup - fresh chopped cilantro.
• 1 Tb.spoon - oil

Method of preparing Stir fry :

1. Slice mini peppers into small chunks. (I picked only yellow to have contrast with green broccoli.) Break broccoli florets into one inch pieces. Finely chop stem part, transfer to microwave safe bowl, cover with water, add 2 tiny pinches of salt. Microwave on high heat for 4-5 minutes.
2. In  the mean time in a small saute pan heat 1 tbsp oil, add chopped onions, saute for 7-8 minutes stirring often with wooden spoon.
3. Add sliced mini colored peppers and finely chopped green chili, continue to saute over medium heat for 2-3 minutes.
4. Next drain pre-boiled broccoli, save water to use in other cooking dishes.  Add broccoli  in the pan, add frozen green peas. Mix well, add 1/4 tsp salt, fry over high heat for 2-3 minutes. Lower heat to medium  low setting, add 1/2 cup chopped cilantro, stir. Put off  the heat after 2-3 minutes.
5. Serve with roti or eat by itself in a bowl by drizzling little salad dressing.

Weber Charcoal Grill, winter time images. [ Black and White Wednesday #115 ]

This week for Black and White Wednesday I am submitting image of  snow covered  Weber's Charcoal Grill. Last week we had 2-3 inches of snow in Cary, temperatures were too cold  so snow stayed around for 3-4 days, as a result schools were closed for four days. I took few snow images around home, Grill was  covered with fluffy snow. It was a beautiful natural contrast of black and white so thought of sending this image to BWW #115 to Siri who is hosting this week at Cooking with Siri. Susan of  The Well Seasoned Cook, is a founder of this event. Now Cinzia of Cindystar looks after admin duties for this event. Next BWW event #116, February 12th 2014 -Valentine's Day edition will be hosted by Lynne of cafelynnylu. For all  rules and future event details please check Cinzia's Post.

It has been a long time since I grilled something with  my weber's portable grill, as temperatures warm up I will get back to grilling. Scroll down to view more images of the grill taken during snow and fall season. I was collecting beautiful fall color leaves of sweet gum/ Liquid amber tree. Black grill lid was perfect background to spread  leaves and capture images. Check earlier  recipe post on grilled shrimp and mushrooms using Weber's charcoal grill.

Charcoal Grill covered  with snow. (Cary snow fall on 28th January, 2014)

Black and White Wednesday Event #115

Sweet Gum / Liquid Amber fall  leaves.

Images taken on 09/02/2013

Patio and Grill lid covered with snow - Image taken on 29th January 2014.