Vendakka Moru Curry

  

Ingredients

 for masala paste:

1 tbsp tuvar dal

1 tsp raw rice

1 tsp coriander seeds

½ tsp cumin / jeera

½ cup hot water

 ½ cup coconut grated

few curry leaves

1 green chilli

1 inch ginger

for kuzhambu:

1 cup curd

2 tbsp coconut oil

250 gm okra 

1 tsp mustard seeds

½ tsp cumin / jeera

¼ tsp methi / fenugreek

1 dried red chilli

pinch hing / asafoetida

few curry leaves

¼ tsp turmeric

¾ tsp salt

Instructions

in a small bowl take 1 tbsp tuvar dal, 1 tsp raw rice, 1 tsp coriander seeds and ½ tsp cumin.

add ½ cup hot water and soak for 15 minutes.

now transfer the soaked dal to a blender along with water.

add ½ cup coconut, grated, few curry leaves, 1 chilli and 1 inch ginger.

blend to smooth paste adding water if required.

take the coconut mixture to a large bowl along with 1 cup curd.

whisk well making sure to have a silky smooth consistency. keep aside.

in a large kadai heat 1 tbsp coconut oil and add 250 grams okra.

roast on medium flame stirring occasionally.

cook until the okra turns non-sticky and also changes colour slightly.

keep the fried okra aside.

in the same kadai heat 1 tbsp coconut oil and splutter 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 dried red chilli, pinch hing, few curry leaves and ¼ tsp turmeric.

saute and splutter the tempering.

now pour in prepared coconut curd mixture and add ¾ tsp salt.

mix well making sure everything is well combined.

further, add in fried okra and give a good mix.

simmer and boil for 5 minutes.

adjust the consistency as required adding water if required.

enjoy vendakkai mor kuzhambu with hot steamed rice.

 

 

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Vendakkai Theeyal

  

Ingredients

Okra (Vendakkai) – 8 to 10

Tamarind – a big gooseberry size

To fry and grind:

Coconut gratings – ½ cup

Red Chillies – 5 to 6

Coriander seeds – 1 tbsp

Cumin – 1 tsp

Fenugreek Seeds – 1/4 tsp

Turmeric Pdr  ¼ tsp

For seasoning:

Oil – 1 tbsp

Mustard – ½ tsp

Red Chillies – 2

Chopped Onion – 2 tbsp

Curry Leaves – few

Salt – 1 tsp or as per taste

 

Preparations

 Wash the okra and wipe it with clean cloth or paper towel. Cut it into 2 inch long pieces.

Soak tamarind in little water and squeeze out the juice. Add enough water and make 2 cups of tamarind water.

In a dry kadai put the coriander seeds and fry till it is hot to touch.

Then add cumin, fenugreek and red chillies and fry for few seconds.

Remove and keep it aside.

Same Kadai add coconut gratings and fry till it become light brown.

Add turmeric powder and stir it well. Remove and cool it.

Put all the fried ingredients into a mixie jar and grind it to a fine paste.

In a thick bottomed vessel put one teaspoon oil and add okra pieces along with a pinch of salt. Stir fry till light brown spots on the okra.

Add ground paste along with little water and mix it well.

Add tamarind water and salt. Stir it well and allow to boil on medium flame.

In a small kadai add the oil and when it is hot add mustard. When it starts crackling add chopped onion, red chillies and curry leaves. Fry for few seconds and add this seasoning to the boiling kuzhambu and switch off the stove.

Notes

Alternatively, you can use powdered forms of red chili, coriander, and cumin instead of whole spices. Start by placing the coconut gratings in a kadai and dry roasting them until they turn light brown. Next, add one or two teaspoons of red chili powder. Add one tablespoon of coriander powder. Add one teaspoon of cumin powder and a quarter teaspoon of turmeric powder. Fry all the ingredients together for a few more seconds, then allow to cool and grind into a fine paste.

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Unusual Coleslaw

 Ingredients

carrots 2 big, grate it not fine

cabbage half chopped into thin roughly 1 1/2"-2 " long

red onion 1 chopped 

Mix all the above ingredients well.

For dressing

Mayonnaise 3-4 tbsp

turmeric pdr 1 tsp

jeera 1/2 tap

garlic paste 1/2-1 tsp

Mustard paste 1/2 tsp

water 1 tbsp

mix all well

pour half first over the veges, mix well. Then add rest of the dressing mix well.

Goes with grilled veges / non-veg, may be for a spread for tortilla/ roti  top with lightly roasted paneer, with capsicum, tomato, onion, broccoli/ potato. Choice of veges are yours.

 

 

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Tasty Stew That Helps Dr. Jonathan Rasouli Maintain His Memory taste ste

 

Ingredients:  

1 cup dried red lentils (a source of fiber and plant-based protein) 

1 small onion, chopped (a source of B vitamins, vitamin C, and minerals) 

2 cloves garlic, minced 

2 cups chopped spinach (a source of folic acid and vitamin K) 

1 tbsp extra virgin olive oil (a source of omega-9 and polyphenols) 

1 tsp turmeric (a powerful antioxidant) 

1 tsp coriander (optional) 

 3 cups vegetable broth 

 Salt, black pepper, and cumin to taste

Preparation: 

1. Heat the oil in a medium-large pot, add the onion, and sauté until translucent. 

2. Add the garlic and spices—sauté for a minute until the pot releases a fragrant aroma. 

3. Add the lentils and broth or water with vegetable stock powder, bring to a boil, and simmer for 20 minutes. 

4. Add the spinach and cook for an additional 5–7 minutes. 

5. Serve hot—as a light dish or a full meal alongside quinoa or brown rice.

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Roasted Carrot with Turmeric Couscous

This recipe makes a great light supper on its own or a tasty base for anything from poached shrimp to seared steak!

 

Ingredients

• 1 lb carrots, peeled and cut into 2 inch sections
• 2 tbsp olive oil
• 1/2 tsp curry powder
• 2 3/4 cups veg stock
• 2 cups Israeli couscous (find it in the international aisle!)
• 1 1/2 tsp turmeric pdr
• 1/3 cup plain Greek yogurt
• 3 tbsp water
• Fresh mint, torn into small pieces
• 1 lemon, cut into 4 wedges
• Salt
• Pepper

 

Directions

In a large bowl, toss carrots, olive oil and curry powder. Season with a bit of salt and pepper.

Place carrot mixture on a large baking sheet and roast at 500° until tender, about 15-20 minutes.

In a sauce pan, bring stock to a boil. Add couscous and turmeric. Cover and simmer until tender, about 7 minutes. Season with salt and pepper.

Mix Greek yogurt with water and a pinch of curry powder and turmeric.

Top couscous with carrots, yogurt and mint. Squeeze lemon over the top and serve.

 

 

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Tik Ki chutney

Ingredients

1- cup white sesame seeds/ til

2- tsp oil

1/4  tsp hing

1- big onion finely chopped

2- tomatoes finely chopped

4- dry red chilies soaked

1 - tbsp garlic paste

1- tsp salt

1/2- tsp turmeric pdr

2- green chilies cut

coriander leaves for garnish

 

Preparations

 roast til for 30 seconds

heat oil in a pan, add hing and green chilies 

add ginger, garlic paste, onion, tomatoes, til, soaked red chilies, salt, turmeric , mix and fry till the raw smell goes, tomatoes are soft.

cool the mixture lightly, grind in a mixer jar 

your chutney is ready to be served with snacks of your choice.

put the chutney in s bowl garnish with coriander leaf.

If desired, you can grind the chutney with some coriander leaves too. 

 

 

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Orange Peel Pachadi

Ingredients

For the pachadi

1 cup Orange Peel finely chopped, removed from two oranges

3 tsp Green Chillies finely chopped

2 tsp Tamarind Paste

1 tbsp Jaggery

1/2 tsp Turmeric pdr

1 tbsp Sesame Seeds

3/4 Cup Water

Salt to Taste 

For the tempering 

1 tsp Oil

1/2 tsp Mustard Seeds

1/8 tsp Asafoetida / Hing

One Sprig Curry Leaves

  

Preparations

For the orange peel

 Peel the outer skin from two small oranges. Wash it well and pat dry.

Using a sharp knife, gently scrape the white skin on the inner side.

Chop the peel into small bits.

For the Sesame Powder

Dry roast the sesame powder on a hot pan, allow to cool and grind to a powder.

Prep for the pachadi

Heat a pan with oil, temper with mustard seeds. Once it splutters, add curry leaves, hing and saute.

Next add the chopped green chillies, and saute.

Add the chopped orange peel and combine well.

Cook for few minutes, next add turmeric, salt and mix well.

Now add tamarind paste and 1/2 cup water.

Let it simmer for 5 minutes, next add jaggery and let it melt.

Cook and let the orange peels soften.

Simmer till the jaggery melts. Turn off the heat.

Add roasted sesame powder and mix well.

Cover and let the pachadi rest for 5 minutes.

Check the consistency and water, if needed.

Taste and salt or jaggery to balance the tastes.

 

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Paneer Kofta

  

Ingredients 

500 gm paneer

1/4 cup crushed almonds

1/2 tsp turmeric pdr

4 red chillies

1 tsp salt

2 tsp coriander pdr

200 ml refined oil

1 tsp red chilli powder

2 tbsp fresh cream

150 gm yoghurt (curd)

1/2 cup tomato puree

1 tsp garlic paste

2 black cardamom

1 tsp ginger paste

1 tbsp corn flour

2 medium onion

2 1/2 cup water

2 tbsp coriander leaves

 

 

Preparations

Put a kadhai on medium flame and heat oil in it. While the oil is heating, grate paneer in a large bowl. Next, add salt, corn flour along with red chilli powder in the same bowl. Mix well and prepare the kofta balls with crushed almonds.

 

When the oil is hot enough, add these paneer balls carefully in the kadhai and fry them till a golden brown colour is obtained. Repeat the procedure to make more balls. Now remove the oil from kadhai and leave just about 1 1/2 tbsp of oil in it. In the same oil, add dry red chillies and black cardamoms to the kadhai.  

 

Saute them for a few seconds and then add turmeric powder, salt, red chilli powder, ginger-garlic paste along with cup of water. Simmer for a few minutes and add the beaten curd and tomato puree. Cook till done. Then add about 1-2 cups of water and let the masala cook for a few minutes till the gravy is thick.

 

When the gravy is almost cooked, add the fried paneer koftas in. Cook for about a minute and garnish with fresh cream and coriander leaves. Enjoy with butter naan or roomali roti and rice.  

 

 

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