Okra And Baby Corn Curry

         Sometimes, cooking with the same vegetables repeatedly is a little boring, mixing it with another vegetable or dal gives it a different shade. Adding baby corn to the okra, gave a nice crunch to the otherwise slimy texture of okra. Adding lots of onion and tomatoes gave a nice taste to it..

Need To Have

• Okra - 2 cups chopped
• Baby Corn - 1 cup chopped
• Onions - 2 chopped
• Tomatoes - 2 big chopped
• Turmeric Powder - 1/2 teaspoon
• Chilli Powder - 2 teaspoons
• Roasted Cumin Powder - 1/2 teaspoon
• Kasuri Methi - 1 tablespoon
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon

Method
          Saute the okra in oil, until almost cooked, add the baby corn pieces, half of the turmeric powder and salt and saute for a few more mins. Remove and keep. Now heat some oil add the mustard and cumin seeds, once they stop spluttering, add the kasuri methi, onions, saute for 5 mins, then add the tomatoes. Add the remaining turmeric powder, chilli powder and salt, saute well till the tomatoes are well cooked. Now add the cooked okra, corn and the cumin powder, mix well and serve. This goes well both with rotis and rice.

Sending it to Food Corner for the Hot And Spicy Treats event.

Note
Adding some roasted cashews or a dollop of fresh cream will make the dish even richer.

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Colacasia Cutlets

           It's raining outside, the temperature is neither too cold nor too warm, curled up on the couch with your favorite book, your mug of tea or coffee and some munchies, okay girls, this is not happening here right now but just to create the mood. For me, that's when I crave most for some hot vadas, bhajjis, pakoras or cutlets. Coming to today's vegetable colacasia or seppankizhangu or arbi I usually make a fry or some gravy with it, but then, I wanted to try this out, replacing the potatoes that is most commonly used in cutlets. They turned out very good and tasted a little different, give it a try..

Need To Have

• Colacasia -5 medium ones
• Peanuts - 1/4 cup
• Green Chillis - 2
• Onion - 1 big chopped
• Ginger - 1 tablespoon, grated
• Chilli Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Roasted Cumin Powder - 1/2 teaspoon
• Amchur Powder - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Coriander Leaves - 1 handful chopped
• Curry Leaves - 10 leaves, chopped
• All Purpose Flour Or Maida - 2 tablespoons
• Water - 1/4 cup
• Bread Crumbs - 1 cup, to roll the cutlets

Mix everything together

Patties, maida batter and powdered oats

Ready to fry

Method
          Pressure cook the colacasia for 2 whistles, peel the skin and mash it well, it approximately came to 1 cup. Roast the peanuts and pound it coarsely, deseed the green chillies and finely chop them. Mix the maida with the water and keep. Now, to the mashed colacasia, add the peanuts, onion, green chillies, ginger, all the powders, salt, coriander and curry leaves, mix it well. Roll them into small balls, flatten into patties, dip them in the maida batter, roll in the bread crumbs and shallow or deep fry them. Serve them warm with ketchup or green chutney.

Sending this to Torview for the Tea Time Snack Event.

Also sending it off to Roshan's Cucina who is hosting the Kerala Kitchen event.

Note
You can use lemon juice instead of amchur powder, if the mix is very sticky, add some besan or roasted gram flour, mine was perfect.
I didn't have bread crumbs so I used coarsely ground oats to roll in the cutlets.
The shallow fried cutlets can be used as patties on buns.

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Coriander And Ginger Thokku

          When I leave for vacation to India and the husband stays back, I make couple of thokkus, to make things a little easy for him while I am gone. Even, otherwise I like to have some kind of thokku in the refrigerator, be it the tomato thokku or this coriander thokku, serves as a spread on bread, rotis or can be mixed with rice. My daughter loves them, she can have them with almost anything. Adding ginger to coriander makes it even better..

Need To Have

• Washed And Chopped Coriander - 2 cups
• Chopped Ginger - 1/4 cup
• Dried Red Chillis - 4
• Tamarind - lemon size ball
• Mustard Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Fenugreek Seed Powder - 1/2 teaspoon
• Jaggery - 1 teaspoon

Method
          Soak the tamarind in warm water to make it soft. Grind together the coriander leaves, ginger, soaked tamarind and red chillies with salt. Heat oil, add the mustard seeds, once it stops spluttering, add the ground paste, jaggery, keep cooking till the oil leaves the sides and it comes to a jam consistency. Now, add the fenugreek seed powder, mix well for another 5 mins, remove, cool it and store it.

Sending it to Priya's Now Serving for the The Big Chutney Chow Down event.

Note
My red chillies are very hot, use more if needed.
If you add more oil, it can stay outside for a longer time, usually in the store bought ones, you'll see the oil floating on the top. I don't use so much oil, so I keep it in the fridge.
I forgot about the jaggery, only after reading a comment, I remembered it.

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cokoladni kolacici

Dovoljno slatki da osvoje necije srce....!!!!!!!

Sastojci
125gr maslaca
150gr smedeg secera
2 vanilin-secera
1 jaje
2 zlice kakao u prahu
225gr brasna
1/2 vrecice praska za pecivo
1 zlicica sode-bikarbone
100gr cokolade za kuhanje/tamne
80gr przenih ljesnjaka
mlijeka-po potrebi

****
secer u prahu
limunov sok,boja
cokolada,...ako se zeli ukrasiti kolacici


Tijesto se moze napraviti na dva nacina.

-u multipraktiku
-mixerom

U multipraktik staviti brasno,kakao u prahu,secer,maslac i pulsirati dok se ne naprave mrvice.
Dodati jaje i malo mlijeka da se tijesto poveze.

Dobijene mrvice/tijesto,istresti na radnu povrsinu pa dodati isjeckanu cokoladu i proprzene isjeckane ljesnjake i rukama doraditi tijesto.
Tijesto zatim oblikovati u disk ili kuglu ,zamotati u vrecicu ili plasticnu foliju i ostaviti u frizider da odmori oko 30minuta ili vise.

Ako tijesto pravite pomocu mixera,tada prvo stavite secer i maslac u dublju zdjelu i mutite dok ne posvijetli.
Dodati zatim jaje i sve ostale namirnice.
Dobiveno tijesto takoder treba da odstoji u frizideru .

Razvaljati tijesto na pobrasnjenoj radnoj povrsini,tako da odozgo stavite plasticnu foliju ili papir za pecenje jer se tako ne lijepi tijesto za oklagiju,a ako dodajte vise brasna,kolacici mogu biti pretvrdi...

Pravite oblike koje hocete..ja sam pravila srca jer mi je trebao taj oblik.

Kolacici se mogu spajati sa secernim preljevom ili nekom kremom od maslaca,cokoladom ili ih ostviti bez dodataka i takvi su jako ukusni jer nisu preslatki.

Kolacice peci na 180 -200C oko 10min.,a mozda i krace jer sve zavisi od rerni i temperature...kolacici moraju biti mekani kada ih izvadite iz rerne jer ce se hladenjem stegnuti i bice dovoljno prhki.

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Cauliflower And Capsicum Khichidi

          When it is cold outside, what is more inviting than a bowl of warm khichidi with some pickle on the side, very comforting indeed. I first tasted this at a Punjabi friend's place with some sliced onions on top, loved it. Usually it is made with rice and moong dal, slightly different from our pongal, but nowadays, I try to replace rice with something more healthy, so made it with cracked wheat. To make it a complete meal, I added some sauteed cauliflower and capsicum, try it, you'll like it, especially when you have the wonderful feeling that you have fed the family something healthy..

Need To Have

• Cracked Wheat - 1 + 1/2 cup
• Moong Dal - 3/4 cup
• Cauliflower - 1 small
• Green Pepper Or Capsicum - 1 big
• Onion - 1 big
• Tomato - 1 big
• Turmeric Powder - 1/4 teaspoon
• Chilli Powder - 1 teaspoon
• Roasted Cumin Powder - 1/2 teaspoon
• Cinnamon - 2" stick
• Cloves - 2
• Elaichi Or Cardamom - 2
• Cumin Seeds - 1 teaspoon
• Black Pepper - 2 teaspoons

Method
           Dry roast the moong dal, chop the onion and tomato, and cut the cauliflower and capsicum into big pieces. Heat oil and little ghee (for flavor) in a pressure pan, add the cinnamon, cloves, elaichi, cumin seeds and black pepper, once the spluttering stops, add the onion, saute till transparent, then add the tomatoes, keep mixing for few more mins, add the cracked wheat, dal and salt, add 6 to 7 cups of water, cook it till one whistle, reduce the heat to low, and cook for another 12 mins. In another pan, heat oil, add the cauliflower, capsicum, saute for sometime, add the turmeric, chilli powder, salt, cover and cook till done, add the cumin powder, mix well. Add this to the khichidi, mix it, serve with some curd and pickle.

Sending it to Spicy Treats for the Show me your Hits - Healthy Delights event.

Also sending it to Wit,Wok&Wisdom for the Love For Lentils event.

Note 
Do not make the cauliflower mushy, it should have the just cooked texture.

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Riblji dan

Za zdravu i laganu hranu nema puno mudrosti..tko sta voli,sprema jede.



Kod nas su to salate i riba.





Ribu definitivno spremamo muz i ja,a djecica ako im nije "mrsko" sjeckaju salatu,koju rijetko kada i zavrse jer se u startu ne mogu sloziti tko ce sta raditi....ali "mrsko" im sigurno nije sjesti i jesti,sta da radimo,kada budu sami ,morace sve raditi ako misle da ne ostanu gladni.


Evo par ideja ,koje vam se mozda svide!!!

LOSOS & SALATA OD LUBENICE

Poznata Grcka salata,dobila novo ruho,samo za ovaj puta..umijesto paradajza,stavila sam lubenicu,origano je dobio zamijenu za mentu i sve ostalko je isto..

RIBA U OMOTACU

Omotac za ovu ribu je napravljen od mrvica(dan star kruh izmrviti),dodati isjeckane listice bosiljka,malo origana,limunove korice,pinjole,soli i bibera.

Ribu svakako prije umatanja u omotac malo natopiti limunovim sokom i posoliti.

slatki i bijeli krompir isjeci na kolutice,dodati malo maslinovog ulja i posoliti..peci i ne dozvoliti da se osusi,svako-toliko promijesati i zaliti s malo vina !!

ili ovako mijesano...ovo su sve male porcije koje mi medusobno dijelimo,kako bi mladim clanovima potakli zelju za ribom...ponekada je jako tesko,a nekada se lako slozimo!!

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Ridgegourd And Potato Curry

          Ridge gourd, one of those vegetables that seems to be always in the background, before marriage I had tasted it only in kootus. Only later, I came to appreciate this vegetable, after tasting the chutneys and bajjis. Today's curry is a nice combination of this gourd with potato, flavored with garlic and goes well with rotis..

Need To Have

• Ridge Gourd - 1 big and long
• Potatoes - 3 medium
• Tomato - 1 big
• Garlic - 4 pods
• Chilli Powder - 3/4 teaspoon
• Coriander Powder - 1/2 teaspoon
• Roasted Jeera Powder - 3/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Curry Leaves - one sprig

Method

          Boil the potatoes, peel and dice them, peel and chop the ridge gourd into big chunks and crush the garlic with the skin. Heat oil, add the mustard and cumin seeds, after the spluttering stops, add the garlic and the curry leaves, saute for a few mins.

          Now, add the potatoes, salt, roast it till it turns golden, then add the ridge gourd, mix well, add the chilli, coriander and turmeric powders, cover and cook for 5 mins. Add the chopped tomatoes and the cumin powder, mix, cover and cook for 5 more mins, till the tomatoes are just cooked but not mushy. Goes well with rotis or rice.

Sending it to Food Corner to the Hot And Spicy Treats event.

Note
While peeling the ridge gourd, do not remove the skin fully, leave it here and there, this way, the vegetable does not break down fully when cooked.

Update
When I updated the pictures, I have used baby potatoes instead of regular ones, use potatoes which hold their shape after boiling, otherwise the curry will turn out mushy.

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