Avial | Kerala special yogurt based curry

This is a specialty dish from God's own country , Kerala , made with mixed vegetables and flavoured with fresh coconut  and curry leaves.

This avial has always been a part of festival menu in my house from my childhood. Be it,Diwali or Aavani avittam or an important adhithi(guest) for lunch, I can smell the aroma of yogurt and coconut oil from the kitchen.

Since my granny is from a place , which was a part of Kerala  for some years and later became a part of Tamil Nadu, my family has some traits of Kerala cuisine.

Having said that lets have a quick look at the recipe.

Ingredients

Vegetables  ...................... 3 cups chopped into vertical 1.5 inches length (carrot, potato,drumstick,     brinjal,plantain,white pumpkin,snake guard)
Raw Mango ..................... few pieces
Yogurt .............................. 1 1/2 cups (preferably slightly sour)
Coconut .......................... 1/2 cup shredded
Green chilli ...................... 2
Turmeric Powder ............. 1/2 tsp
Salt ................................... to taste
Curry leaves .................... 1 sprig
Coconut Oil .....................  3 tsp * see notes

Method

1. Boil the vegetables till 80% done with 1/4 cup water, some salt and turmeric.
2. Grind coconut with green chillies to a fine paste.
3. Drain the water from the vegetables and reserve.
4. Add the whisked yogurt and ground paste to the vegetables.
5. Mix gently and cook  for 5 to 7 minutes.
6. Adjust the consistency by adding the reserved water.
7. Add  coconut oil  , broken curry leaves to the vegetables and cook for 2 min.

Enjoy with rice or adai.

Notes

• You can use elephant yam, arbi . 
• When boiling the veggies, start with hard veggies like carrot, drumstick , yam and later add potato, snake guard,brinjal etc)
• Coconut oil is a must as this imparts a great flavor to the recipe.
• Be generous with curry leaves.

Vegetable Pulao

Week end is all about comforting , relaxing , reading , laughing ... beyond all spending time with family.This gives me the perfect way to relax and also regain energy for the upcoming week.

Weekend lunch will be sometimes special and sometimes simple ,based on that day's outing plan. This time lunch was special as we stayed at home.here is what we had for lunch.

The post lunch sessions are fun filled moments , some reading , some movies, some board games.When my husband got a win on snake and ladder game, my kiddo started 'Dad ! something is wrong here . Everytime you get to win ? ' All these moments.... I'm saving for rest of my life .

Now, coming back to the recipe, this is a simple one pot meal.But I must say,this one is,simple , aromatic and time saving dish.

Ingredients

Basmati rice ......................... 1 cup
Mixed vegetables ................ 1 cup,chopped( carrot, green peas, beans )
Onion .................................. 1 , medium, chopped
Red chilli powder.................. 1/ 2 tsp
Coriander Powder ................ 3/4 tsp
Turmeric Powder................... 1/8 tsp
Garam Masala ..................... 1/4 tsp
Green cardamom .................. 1
Cinnamon ............................. 1 inch piece
Clove .................................... 1 
Ginger ................................. 1 inch
Garlic .................................. 3 cloves
Bay leaf ................................ 1
Oil ....................................... 1 1/2 tsp
Ghee .................................... 1 tsp (optional)
Yogurt .................................. 1/4 cup
Water .................................... 1 3/4 cup
coriander leaves ................... 1/4 cup (chopped)
Mint leaves .......................... 1/4 cup (chopped)
Salt ...................................... to taste

Method

1. Wash rice couple of times, until you see the running water is clean.
2. Soak the rice for 15  to 30 minutes.
3. Heat a heavy bottom pan with oil and ghee ( if using).
4. Add cardamom, clove, cinnamon and bay leaf and saute for a minute.
5. Add the chopped onion and saute until transluscent.
6. Add the grated ginger and garlic and saute until the raw smell is gone.
7. Now add the vegetables and saute for 2 minutes.
8. Add the red chilli powder,coriander powder, turmeric powder and garam masala and mix well.
9. Add the drained rice and mix gently not to break the rice flakes.
10. make sure that every single grain is coated with some oil.
11. Now add half of the chooped coriander and mint.
12. Add water and whisked yogurt to the pan.
13. Bring the heat to maximum and add salt.
14. Once you see rice alone on the top and no more water(this might take about 7 to 8 minutes), reduce the heat to simmer and cover.
15. Let it cook for 7 to 8 minutes (or until all the water is gone and rice is cooked to perfection)
16. Add the reserved coriander and mint leaves.

Enjoy with any raita.

Notes

Add any vegetable of your choice.
Yogurt gives a  subtle tangy element to the rice.

Whole wheat Banana coffee cake | Egg free , butter free, sugar free and guilt free

Words cannot share my happiness and the amount of joy filling my heart. I would like to thank each one of you who stood by me.Your opinions and comments gave me the strength to  do more and more.

There had been days where I was hesitant to go ahead with blogging.I had been postponing for about 8 months.But , later I started  in about 3 months, I have gained so many friends in this blogging world.

Your valuable support,inputs,comments and appreciation gave me the power to push myself and give my best.

Now every minute and second , I think of my blog.I feel like I have rediscovered something in me.I would rather say, than me , my family is proud of me.

To cherish this moment , a  delicious cake without compromising on health quotient  is on your way.Feel free to grab some and enjoy.

Ingredients

Milk ......................... 1 cup ( I used 1 % fat)
Banana ................. ....... ..1 1/2 , well riped

Flax seeds .................. 1 tbsp
Pune vanilla extract....... 1 tsp
Coconut oil ................. 2 tbsp
Honey ....... ................. 3 tbsp
Whole wheat flour....... 1 cup 
Baking powder ............... 2 tsp
Baking soda ................... 1/2 tsp
Cinnamon powder ............ 1 tsp
Salt .................................... a pinch

Method

1. Preheat the oven to 375 F.
2. Prepare a cake tin by greasing and dusting it.
3. Slightly toast the flax seeds and blend it well with little water(1 tsp) .
4. Puree the banana.
5. In a large bowl mix milk, banana puree, flax mixture,pure vanilla,coconut oil and honey.
6. In a separate bowl sift the rest of the ingredients.
7. Now mix the dry ingredients to the wet ingredients and stir until they are just combined.
8. Transfer the mixture to the cake tin and bake for 30 to 35 min.
9. A toothpick inserted should come clean.
10. Let it cool for 5 minutes and transfer to a wire rack.

Enjoy with hot coffee or tea.

Note 

You can add any seasonal fruit.
You can also add chopped nuts and dry fruits.

Onion tomato stew

Tomatoes are in season now. Decided and bought more so that we can enjoy this yummy stew along with idli.

I had earlier told you all that I had the habit of watching cookery shows and collecting recipes from magazines. This is one such recipe from one of a leading tamil magazine, 10 years back.

I tweaked it a bit to adjust my taste buds and the result was too good.Now for the past five years I would have done this 30 to 40 times.trust me, it pairs ultimately with idli, dosa,uthappam and appam too.

Ingredients

Tomato ...................... 3 big,chopped (preferrably sour)
Onion......................... 1 medium ,chopped
Red chilli powder ........ 1 tsp (adjust)
Salt ............................. to taste
Oil .............................. 1 1/2 tsp
Mustard seeds.............. 1/2 tsp
Fenugreek seeds ..........3
Curry leaves ................ few

To roast and grind (* see note)

Mustard seeds ............... 1/4 tsp
Fenugreek seeds............ 6

Method

1. Dry roast mustard and fenugreek and make a powder.(using a mortar & pestle)
2. Heat oil in a deep pan.
3. Once oil is hot , add mustard and fenugreek seeds.
4. Now add curry leaves and chopped  onion and saute until onion is translucent.
5. Now add the tomatoes along with red chilli powder and some salt.
6. Saute until the tomatoes turn soft.
7. Take 2 tbsp of this onion,tomato mixture in a small bowl and let the remaining tomatoes cook with a cup of water ,until it gets completely mashed up.
8. Grind the reserved onion tomato mixture to a fine paste and add this to the pan.
9. Now add the mustard and fenugreek powder and check the seasoning.
10. Let it boil for 2 minutes .

Enjoy this yummy onion tomato stew with hot idli / dosa.

 Check here for Idli recipe
Note 

The roasted fenugreek and mustard powder gives a real flavor unique for this stew.do not omit this part.

Ulli Theeyal | shallot stew with tamarind

Last week was so hectic but good that we took a small  break from routine work and enjoyed spring break with family.

I was on a call with mom explaining about my trip and the call continued for quite some time and later I was complaining mom ,because of our extended conversation, I forgot to cook dal for sambar.In a jiffy she gave me the idea of this recipe, which I'd forgotten for some years.This 'Ulli Theyal' is a recipe from God's own country ,Kerala.

Ulli is nothing but shallots.This is such a simple and versatile recipe that can be prepared with some shallots and whatever veggies on hand. Also this is a great recipe to feed the crowd without pinching your pocket as it requires very minimal lentils.

Ingredients

Tamarind ........................ 1 tbsp , tightly packed
Shallots ........................... 1 cup , peeled
Assorted veggies .............. 1 cup ( I used potato and drumstick)
Coconut oil ....................... 2 tsp
Asafoetida ....................... 1/8 tsp
Turmeric powder.............. 1/4 tsp
Salt ..................................to taste
Mustard seeds ................. 1 tsp
Fenugreek seeds............... 4
Curry leaves ..................... few

To Grind

Toor dal ......................... 1/2 tsp
Channa Dal..................... 1 tsp
Coriander seeds............. 11/2 tbsp
Dry Red Chilli................ 4 (adjust)
fenugreek seeds.............. 4
Coconut....................... 1 1/2 tbsp,grated
Shallots .................... few

Method

• Soak tamarind in hot water for 20 minutes and extract the juice.
• Heat a tsp of oil in a deep pan .
• Add the toor dal, channa dal,coriander seeds,chillies, fenugreek and roast till golden color.
• Add the coconut and roast till the coconut slightly changes color.
• Cool them and grind it to a paste with shallots and some water.
• Heat remaining oil in the same pan and add mustard seeds.
• Once mustard crackles,add fenugreek seeds and curry leaves.
• Add the shallots and saute well.
• Now add the veggies you want to add and saute for a minute.
• Add the tamarind extract to this and also salt, turmeric and asafoetida.
• Cover and let it cook for 5 to 7 minutes.
• Once the veggies are 75  % done ,add the ground paste and mix well.
• Adjust the consistency by adding some water as the paste will make the gravy thick.
• Let it boil for another 5 minutes.

Enjoy with steaming rice and along with a vegetable of your choice.

Pineapple Kesari | Pineapple scented sooji ka halwa

Dessert is not a regular affair in my house, as me and my hubby are not fan of sweets.These days my son is getting crazy of sweets.To satisfy his sweet tooth , sometimes I prepare something special for him.This time  it was pineapple kesari for him.

This is one such dessert which you can prepare within 15 minutes.Thats the reason it has won a special place  accross India. In north India, people call it sooji ka halwa and in South , kesari.

 

Interesting fact about kesari is that , during a formal groom - girl  typical meeting  occassion (weeding proposal), this kesari has played a vital role.Since then, kesari has reigned its supremacy over other sweets.

Coming back to the recipe, I have used pineapple.You can also try mixed fruit kesari too.Also I haven't used any artificial flavor or essence .However, if you want to add, you can.

Having said so much about kesari, let's get into the recipe now.

Ingredients

Rava | Sooji | Cream of wheat ......... 1 cup
Water ............................................. 2 1/2 cup
Sugar ............................................ 1  1/2 cup
Pineapple........................................ 1 cup, chopped
Turmeric powder ...........................  1/8 tsp
Ghee ............................................. 3  tbsp
Green cardamom............................. 4  crushed
Cashews ....................................... 15 pieces ( roughly a handfull)
Raisins .......................................... A hand full

Method

1. Heat a saucepan with required water and add chopped pineapple and turmeric to it.
2. Bring it to a rolling boil.
3. Heat a heavy bottom pan with ghee ,over a medium heat.
4. Once ghee is just hot,add cashews and fry until golden.
5. Add rava and fry for a minute until you get a nice aroma.(Do not let the rava to change in color)
6. Now carefully add the boiling water with pineapple to the rava.
7. Mix well and let the rava  cook thoroughly.
8. Add sugar now and mix well.You might notice some lumps , but don't worry.
9. Keep the heat in medium and mix thoroughly.Slowly the lumps will vanish.
10. Now add the crushed cardamoms.
11. After 3 to 5 minutes, the mixture will become a single mass and it will not stick to the bottom of the pan.
12. Turn off the heat .

Enjoy warm kesari.

Whole wheat lacha parata | Veechu Parota

Being a popular street food,this parata has various names.Malabar parota,Ceylon parota,veechu parota or Lacha parata.In south India,it is very common evening /night food served along with 'Salna'.When you walk through the roads, you will not miss this.

 

My Sister and brother would always pick this while I pick something else,when we get to eat outside.For some odd reason I had trouble digesting this particular parota made with maida | all purpose flour,during my childhood.Both my brother and sister would tease me for the same.

My aunt "Latha Chithi ' is an expert in preparing this parota.Whenever there is a family gathering we can see Latha chithi preparing countless parotas and serving the family happily.
I like to avoid maida |all purpose flour as much as I can in  my kitchen.So here is my whole wheat veechu parota.

Ingredients

Whole wheat flour ........................ 2 cups+ etra for dusting
Salt .............................................. to taste
Water........................................... 1 cup + little extra
Oil............................................... 2 tbsp

Method

1. Mix wheat flour ,salt and water and knead a soft dough.
2. Coat the dough with very little oil on top and rest it for 30 minutes.
3. Take a lemon size ball and roll it to a thin chapathi.
4. Try to make it as much thin as you can.
5. Then  fold it slightly.
6. Apply a very thin coating of oil with your finger tip and sprinkle a bit of flour for every single fold.
7. This helps in keeping the layers separate.
8. Make as much thin folds as you can.(like you fold dhupatta | saree pleats)
9. Hold the two edges and pat gently on the rolling board.
10. This will make the dough elongate more.
11. Then roll it in circular shape.
12. Slightly apply oil on top.
13. Make such rolls and let it rest for another 30 minutes.
14. Later gently roll with rolling pin.
15. Heat a griddle on medium high.
16. Cook the rolled parota each side for a minute.(you can see golden spots)
17. Pile up 3 cooked parotas and keep the parata pile between your palms kept side ways and  slightly pat them |squish them to enhance the layers.

Enjoy hot parotas with any kuruma .Check my chettinad paneer kurma , if needed

Spaghetti Squash stir fry

Some days back, while doing the weekly grocery , my hubby's eye fell on this lovely vegetable 'spaghetti squash'. He is a guy who likes to try anything and everything when it comes to veggies.Will he leave this veggie then ?

This lovely vegetable was sitting in my counter for quite some days.Finally ,today happened to be the inaugural ceremony of tasting this vegetable.Though it resembles pumkin, I know, here in US even pumpkin tastes different from India. I was completely clueless about the taste but wanted to try my hand.

The process of shelling was quite tough ,but managed. Since this being my first attempt on spaghetti squash, I wanted to play a safe game.Kerala style 'thoran' is the idea behind this recipe.The final product turned out nice with a perfect taste and a beautiful texture.

Ingredients

Spaghetti Squash ................ 3 cups, shelled and cubed to 1 inch

Coconut ............................. 2 tbsp grated

Salt .................................... to taste

Sambar powder ................. 3/4 tsp * see note

Dry Red chilli ....................... 1 broken to pieces

Mustard seeds..................... 3/4 tsp

Urad dal ............................. 3/4 tsp

Turmeric Powder ................ 1/4 tsp ,divided

Asafoetida .......................... a big pinch

Coconut Oil ........................ 1 1/2 tsp

Coriander leaves .................... few

Curry leaves....................... few

Method

1. Bring a pot of water to boil with some salt and turmeric.
2. Add the spaghetti squash and boil till done. (it should be boiled ,still hold its shape)
3. Take a shallow pan and add oil.
4. Once oil is hot add mustard and urad along with broken chilli.
5. Add boiled squash along with turmeric,asafoetida and salt.
6. In a small bowl, mix sambar powder with a tsp of water and add it to the squash.( water helps in distributing the sambar masala to the vegetables uniformly)
7. Cook for 2 minutes.Then top it with coconut.
8. Stir for a minute and add coriander and curry leaves.

Enjoy with steaming rice as a Side dish.

Note

If you don't have sambar powder,dry roast 1/2 tsp channa dal,2 red chillies and 1 tsp coriander seeds.Cool and grind it to a fine powder.

Arachuvita Sambar | Freshly ground Sambar

Last week,I had a chance to meet one of my friend,who had recently visited India.The chit-chat continued for quite some time.Then she told me that she attended some wedding there etc..

Always Indian weddings will be filled with friends and relatives.I felt I'm missing all these fun as it has become 3 years since I visited India.Another interesting thing is the good food.Usually TAMBRAM weddings will be for 3 days.So lot of varieties to enjoy.

Guess what,this sambar , potato podimass will be a part of wedding menu.So just to cheer me up,I prepared the same and enjoyed thoroughly along with potato as a side dish.

All right.Lets get into the recipe part.

Ingredients

Toor Dal ............................. 1/4 cup
Tamarind ............................. 1 tbsp, tightly packed
Shallots................................ 1 cup,peeled
Turmeric powder................... 1/4 tsp
Salt...................................... to taste
Curry leaves....................... 1 sprig
Coriander leaves............... few

To roast & grind

Toor dal ......................... 1/2 tsp
Channa Dal..................... 1 tsp
Coriander seeds............. 11/2 tbsp
Dry Red Chilli................ 4 (adjust)
fenugreek seeds.............. 4
Coconut....................... 1 1/2 tbsp

To temper

Sesame oil ................ 11/2 tsp
Mustard..................... 1/2 tsp
Fenugreek seeds.........8

Method

1. Wash and pressure cook dal with enough water and a pinch of turmeric.Set aside.
2. Soak tamarind in warm water for 15 to 30 minutes and extract the juice.
3. Heat oil a kadai.Once oil is hot add the tempering ingredients.
4. Add the shallots and saute for 2 minutes.
5. Slowly add the tamarind juice , 1/2 cup of water.
6. Add turmeric and salt .
7. Cover and cook for 7 to 8 minutes or until the onions are soft.
8. In a separate pan add a little oil and heat.
9. Add the ingredients given under 'to grind' except coconut and saute until the dals are golden brown.
10. Now add coconut and saute for a minute.Let it cool down.
11. Then blend with little water to a paste.(slightly coarse).
12. Once the onions are soft add the ground paste and let it cook for 3 to 5 minutes.
13. Add in the boiled and mashed toor dal.
14. Add curry leaves and coriander leaves.
15. Check the seasoning and turn off the heat.

Enjoy with steaming rice and papad.

Note

• Cook dal such that it is completely mashed up.
• If you prefer adding some vegetables, you can add veggies like radish, drumstick along with onion.

 

Black Berry and Chocolate Parfait Eggless

Some days back,after a  weekend lunch ,  I was going through a local food magazine.I will be in my own world, when I get some time for me to read and relax.

From nowhere my son said he wanted to join me.I said 'Ok.Lets read together'. Happy Boy!Quickly we saw a milk shake recipe. My son 'Amma , can we make this at home ?  '. I said Ok. Then we saw a picture of chocolate.Again he asked me 'How about this one too mom? 'I said 'its just a commercial picture'. Immediately 'Oh !No! ' came from him.

Few days later, I surprised him with this parfait. I could see tons and tons of happiness on his face.As a happy mom , sharing this recipe here.

Ingredients

Whole milk ........................3/4 cup
Heavy cream..................... 1/4 cup

Granulated sugar............... 1 1/2 tbsp(divided)
White chocolate morsels.... 1/4 cup
Blackberrys...................... 1/4 cup
Cookies........................... 2 (crushed)
Cornstarch.......................1 1/2 tbsp
Vanilla extract................... 1/2 tsp
Wheat germ ................... 2 tsp

Method

• Mix milk,sugar and cream and heat it in a low flame.
• Double boil the chocolate.
• Once the chocolate is melted ,add half of the milk and cream mixture.
• In another pan mix blackberry and sugar and heat until it reaches a syrup consistency.
• Now add this syrup to the reserved milk and cream mixture.
• Mix cornstarch with water and mix thoroughly.
• Divide the cornstarch mixture into 2 portions.
• One portion is added to the chocolate mixture while other to the berry mixture.
• Now heat both the pans on a slow heat.
• Stir constantly until both bubble and become thick.
• Pour them in separate bowls.
• Once they cool down cover with cling film touching the surface.
• Refrigerate for 2 hours.
• Take a long glass and arrange them in layers by adding some cookie crumbs and wheat germ.

Enjoy with friends and family.

Neer Mor and Paanakam - Sri Rama Navami recipes

Today it is Sri Rama Navami. In South India, there is a custom to make Neer Mor and Paanakam on this day.In some parts of south, kosambari is also prepared .

I remember my mother-in-law visits Ayodhya Mandapam , a Temple in Mambalam on this special day and brings home Neer Mor, Paanakam,some paddy,hand fan along with a currency coin.

Let me give you a brief about this.Generally people don't consider Ashtami and Navami thidhi as good ones to start any new task.So God wanted to disprove this.Thats the  reason Lord krishna was born on Ashtami and Lord Rama was born on Navami.But people celebrate their birth as Janmashtami and Ramanavami.

Since Rama was born on peak summer and also during his 14  years of vanvas, he had troubles because of hot sun.When Rama came back home, On a note of celebration , King Dasaradha happily distributed Paddy and some money to the people and also to beat the heat some Neer Mor and Paanakam along with hand fan.

Having said that , lets quickly get through the recipe.

Neer Mor | Thin buttermilk

Ingredients

Buttermilk .................. 1 cup( slightly sour) * see notes
Green chilli ................. 1/2
Asafoetida .................. 1/4 tsp , divided
Ginger ........................ 1/2 tsp ,grated
Curry Leaves .............. few,divided
Coriander leaves.......... few
Water.......................... 1 cup
Salt ............................ to taste
Oil ............................ 1/4 tsp
Mustard seeds........... 1/4 tsp
Broken red chilli .......... 1

Method

1. Take buttermilk and the next 7 ingredients  and blend well.
2. Heat oil in a small pan and add mustard seeds.
3. When it crackles, add the reserved asafoetida,red chilli and curry leaves.

Paanakam | Jaggery drink

Ingredients

Powdered Jaggery  ................ 1/2 cup
Water ................................. 2 cups
Lemon juice ....................... 1 1/2 tbsp
Ginger Powder ................... 1/4 tsp
Green Cardamom .............. 2 crushed
Tulsi leaves .......................... few

Method

1. Mix jaggery and water and let it dissolve completely.
2. Filter the water  using a strainer as jaggery might have some grit.
3. Add rest off the ingrediets and mix well.
4. The more time it sleeps, better it tastes.

Kosambari

Ingredients

Grated Cucumber ............ 1/4 cup
Grated carrot .................. 1/4 cup
Green chilli ..................... 1,minced
Split moong dal ............ 2 tbsp
Grated coconut .............. 2 tbsp
salt ................................ to taste
lemon juice ................ 1 tbsp
Coriander leaves........... few,finely chopped

Method

1. Soak moong dal for 30 to 45 minutes.
2. Mix all the ingredients.

Slow Roasted Cauliflower

Friends,Today I'm sharing an easy and very tasty cauliflower recipe.I have quite some good memories related to this particular cauliflower.

Life is going very fast that we don't have time to think about anything.But when we get a chance to think about past,it brings lot of old stories along with a tear drop as we miss them now.

During holidays, in my home town Tirunelveli, I and my sister used to go along with my mom to the vegetable market named Gandhi market in Town.I was not interested in food those days.On the other hand my sister will go and pick fresh mint , cauliflower every single time we visit there.My mom will ask her 'Are you crazy or what ?Why do you pick cauliflower always? Its tough to clean as it might have some worms inside'.But she will say 'Its ok mom. I will help you '.

This scene  always flashes in my mind ,when I pick a cauliflower.Now years have rolled by and she has 2 girls who are helping her in her kitchen :)

Coming back to this dish, as I mentioned its very simple and time saving recipe which doesn't need you to stand by and check often.

Ingredients

Cauliflower florets .............................. 3 cups
Chilli Powder .....................................  3/4 tsp (adjust acc to heat)
Asafoetida/Hing ................................ 1/8 tsp
Turmeric Powder ............................   1/4 tsp
Coriander Powder .............................. 1/2 tsp
Kitchen king Masala ............................ 1/2 tsp
Amchur Powder ................................. 1/2 tsp
Kasuri Methi ...................................... 1 tsp (crushed well)
Olive oil .............................................. 1 1/2 tsp (little extra if using steel / iron skillet)
Salt  ..................................................... To taste

Method

1. In a wide preparation bowl add cauliflower and everything listed above including oil.
2. Let the cauliflower marinate for 5 to 10 minutes.
3. Heat a kadai / skillet on medium heat.
4. Add the marinated cauliflower and reduce the heat.(no need to oil the kadai)
5. Let it cook on a slow heat.
6. This will take 20 to 30 minutes to get nice and crisp.
7. Stir once in a while.
8. Once it gets cooked well and roasted,turn off the heat.

Enjoy with Sambar / rasam and steaming rice.

Note 

• If you have access to oven , cook for 20 to 25 minutes in 350 F.
• You can use any oil,if you don't have olive oil.

Kale with Hyacinth bean | Kale with Val beans|kale with Mochai

Today When I started cleaning kale greens, I had a quick flashback of my school days.My mom makes one leafy vegetable(keerai) every day.To name some of them , ara keerai or molakeerai,vendhayakeerai,paalak,agathi keerai, murungai keerai and so on.

Other than arakeerai and molakeerai, I used to hate the rest of them.She won't leave me just like that on seeing me making faces.Rather,she will some how make me complete that.

For me,the awareness of eating right food at the right time started because of my hubby.I remember he telling me 'Don't approach a food with a preconceived mind.Don't be hesitant to try a new fruit/vegetable.You never know when you will start liking something.Later you might not get an opportunity to try so many of them'.These words brought the change in me.

Thanks to him we enjoy all variety of fruits,vegetables and beans. Lots of sprouts and salads are part of our food every week.Now,Pretty much happy as a mom that my son is not like me.

Ingredients

Kale greens ...................... 2 cups( washed and roughly chopped )
Hyacinth beans.................... 1/2 cup (Soaked over night)
Mung beans.......................... 2 tbsp (Soaked overnight)
Red onion ....................... 1 (finely chopped)
Toamto ............................ 1 ( finely chopped)
Garlic .............................. 2 cloves (finely chopped)
Red chilli Powder/cayenne... 1/2 tsp
Ground coriander ............... 1/2 tsp
Ground cumin ..................... 1/4 tsp
Ground Turmeric................. 1/4 tsp
Mustard seeds ..................  1/4 tsp
Cumin seeds..................... 1/4 tsp
Dry red chilli ................... 1
Oil ...................................... 1/2 tsp
Salt .................................... to taste
Juice of half a lemon

Method using pressure cooker

Heat a pressure cooker and add oil.
Add mustard seeds.When that crackles,add cumin seeds and dry red chilli broken into 2 pieces.
Now add onion and garlic and saute for a minute.
Stir in the tomatoes along with the dry spices .
Now add the soaked hyacinth and mung beans and some salt.
Add copped kale and mix well.
Cover the beans and kale with just enough water.
Cook it for 3 whistles.
Once the pressure is off ,open the cooker and add lemon juice.

 Method : Without pressure cooker.

Cook the beans with water and some salt until they are soft and set aside.(Around 25 minutes.Water should be enough to cover the beans)
Heat oil in a casserole dish .
When the oil is hot add mustard seeds.
Once the mustard starts crackling add cumin seeds and broken red chilli.
Now add onion and garlic and saute until onion is translucent.
Stir in the tomatoes along with the dry spices.
When tomato turns mushy ,add the cooked beans and chopped kale ,along with the water you used to cook the beans.
Season with salt.
Cover and cook until the kale is cooked and the spices are blended well.(Around 15 minutes)
Turn off the heat and add the lemon juice.

Enjoy this warm and earthy curry over a bed of rice or roti (Indian flat bread).

Note

• You can use any kind of beans.
• You can add sprouted beans to increase the nutritional value .