Pan Gravy Kadai Curry

Saturday, May 14, 2011

Bengali Chachodi -- A Pan Fried Vegetable Medley

I am not a picky eater, I love trying all new cuisines and willing to sample everything that's out there except beef, organ meats and definitely not exotic meats(= the ones that Andrew Zimmern is fond of - fried critters, jiggly innards, rodents and pests etc etc. By saying this I didn't mean to offend anyone who are into it. Just that I am not that much of an exotic food taster, is all). Having grown-up with plenty of curries, lassi(s), halwa and rice-dishes, I have to say I am indeed partial to the foods of my homeland. So its no secret when I say that I am hooked on curry. Even my blog has "Kadai Curry" in the title to attest to that fact. If there is one thing that I am more fond of than curry (in the curry department ofcourse), it will have to be a "medley curry". We call it "Kootu Curry" in my tongue. I am extremely fond of these curries that have an assortment of vegetables or vegetables + legumes combo. The diversity of texture, flavor and colors all coming together in a single curry can never go wrong, according to me anyways. One such curry that has Bengali Origins(an Eastern region in India) is this one.A couple of similar curry medleys I have posted ages ago -- Gujarathi Undhiyo, Sweet Potato and Lentils.Enjoy!

Is anyone stewed over blogger's refusal to spit back blog posts and comments? I am still miffed(to say in the least) at the fact that my "Chettinad Eggplant" post and nearly 40 comments have gone missing. Should I re-post it or wait?

Ingredients:

4 Medium Yukon Gold or Thin-skinned Round White Potatoes, cleaned and cubed with skin
2 Medium Carrots, peeled and sliced
1 Small Sweet Potato, peeled and cubed
4-5 Small Purple Eggplants, crowns removed and quartered
4-5 Small Thai Eggplants, crowns removed and quartered
2 Cups Cauliflower Florets, about half a head
1-1/2 Cups 'Baby Boo', 'Lumina' or any White Pumpkin, Skin removed and cubed
1/2 Tsp Each Cumin Seeds, Fennel Seeds and Mustard Seeds
1-1/2 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Cracked Black Pepper or less/more
3-4 Dry Red Chili
3-4 Tbsp Olive Oil
Salt as needed

Procedure:

Add about 1 Tbsp of Olive Oil to a pan and fry the sliced carrots, cubed potatoes and sweet potato.

Add the purple and green eggplants once the above veggies start to brown. Saute until the eggplants also start to brown. Move them to a plate.

Add another tbsp of oil and fry the baby boo/white pumpkin and the cut cauliflower florets. Continue to fry until the tips of the cauliflower start to brown. Move this to the plate with other fried veggies.

Tempering: Add the remaining oil to the same pan and to it add cumin seeds, fennel seeds and mustard seeds. When the mustard seeds start sputtering add the dry red chili, turmeric powder and fry for a minute.

Transfer the sauteed veggies to the pan along with the peas, coriander powder and cracked black pepper.

Mix the medley to evenly combine. Pour about 1/2 Cup to 3/4 Cup of water and cook it for 12-15 minutes turning midway and adding more "sprinkles" of water as needed. Now would be the time to add salt and check for taste. If more heat is desired just add a tad more cracked pepper.

Switch off the stove when all the vegetables are firm but fork tender.

Enjoy this with rice or roti.

Note:

1/4 tsp Each of Fenugreek Seeds and Black Onion seeds "Kalonji" can be added to the other "Tempering" ingredients for a touch of authenticity. Tx to BNV for the update.

Also check out the Blogging Marathoners doing BM#5:
Curry in a hurry under 30 min: Cool Lassi(e), Harini, Kalyani, Priya Mahadevan, Suma
Seven Days of Colorful Dishes Kid's Special: Priya Suresh, Veena,
Seven Days of Indian Sweets: Shylaja, Srivalli
Seven Days of Regional Specials: Priya Yallapantula
Under 15 mins Quick Breakfast:Aarthi, Vaishali
Enjoy!

Friday, May 13, 2011

Skillet Cauliflower with Peas/Lima Beans

With blogger undergoing a major housekeeping, I am wondering when I will get back my previous post "Eggplant Chettinad". I waited and waited but decided to go ahead with the posting with the "Curry in a Hurry" theme. So without further ado I am moving forward with Day5 of BM#5 with this super delicious curry dish really that can be made under 30 minutes from start to finish since all the ingredients have a very short cooking time.My most favorite way to eat any (dry) curry is with 'cooked and slightly smashed white rice topped with Yogurt'. Its the most simplest yet tastiest way to eat, if you ask me. My weakness for yogurt, milk and buttermilk is one reason I will never ever be able to go Vegan, if I decide to become one that is!
FYI, the photos of the curry were taken on 2 different days - one when using Green peas, another when using Lima beans.

Ingredients:

1 Head Cauliflower, stalks removed and cut into florets
1/2 Cup Fresh or frozen Green Peas/Lima Beans
1/2 Large Yellow Onion, finely chopped
1 Tsp Cumin Seeds
1 Tsp Split Black Gram (Available in Indian stores as "Urad Dhal")
3/4 Tsp Mustard Seeds
1 Tsp Cayenne Pepper or Chili Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Cracked Black Pepper
3 Tbsp Olive Oil
Salt for taste
1 stalk Curry Leaves, optional

Procedure:

Soak the cauliflower florets in a bowl of warm water for 10 minutes.In a pan, add olive oil, black gram and cumin seeds. Saute until the black gram turns light brown.After a minute add the mustard seeds.

Throw in the chopped onions once the mustard seeds start sputtering.Saute till the onions are translucent and slightly browned.Sprinkle the Chili powder, Pepper powder, Turmeric powder.Mix well to incorporate.

Drain the cauliflower florets and add to the pan. Lid the pan and cook for 6-8 minutes adding a few sprinkles of water now and then. You may cook the cauliflower for a couple more minutes if you don't like them crunchy.

Throw in the peas/beans. Add salt as needed plus the curry leaves(if using) to the pan. Give a good stir and switch off a couple of minutes later.

Serve it over smashed warm rice topped with thick yogurt.

Wednesday, May 11, 2011

Beet, Onion And Cilantro Curry + Poop Watching

Day3 of BM#5:: I know many folks who despise Beets. Its totally understandable given that they taste like dirt. Besides staining the hands while cutting,ruining the manicure, it also stains your stools injecting a healthy dose of fear in you.Seriously, if one sees dark reddish poo it does make one think that they have one foot in the grave. Hey don't heckle me for "poop watching"..each poop-string/poop-goop has a story to tell. Umm, I am not making it up. It seems that the color, texture and length all are "some kind of health indicators". So are yours sinkers or floaters and what do they mean. Get the "scoop on poop" here.
Anyways, coming to the topic of interest, Beets are good for health. Beets have phytonutrients that have antioxidant, anti-inflammatory, and detoxification properties. It is a fact that these nutrients are lost when overcooked and such. While I don't like the idea of overcooking I don't like them raw either. So I cook them for 8-10 minutes with a basic masala so they don't taste like dirt no more.So how do you like it?

Ingredients:

2 Medium Red Beets
1 Medium Red Onion, roughly chopped
2 Dry Red Chili (remove seeds to reduce the heat)
1 Tsp Coriander Powder (Optional, I skipped it)
1/4" Ginger, peeled and finely chopped
2-3 Tbsp Fresh Grated Coconut
1/2 Cup Cilantro, chopped
3 Tbsp Olive Oil
Salt for taste

Procedure:

In a wide pan, heat a tbsp of oil and brown the onion along with red chili, garlic and ginger. The onions should be really browned.

Add the chopped cilantro just before switching off the stove. Cool this mixture and grind to a fine paste.

Peel and julienne(cut into matchsticks) the beets. If the skin is tender don't peel it.

In the same pan, add the remaining 2 tbsp of oil and saute the cut beets for 2 minutes so that the oil coats its evenly. Pour the finely ground paste into the pan.

Grind the coconut with little water to a fine paste. Pour it into the pan as well along with Coriander powder if using. Stir and add salt. Check for taste. Add more salt if needed. Sprinkle "little" water and lid the pan. Cook for 7-8 minutes in medium flame or until they are firm but tender.

Serve it with Roti or Rice. They taste especially good with Tangy Lime Rice or Grapefruit Rice.

Check out the Blogging Marathoners doing BM#5:
Curry in a hurry under 30 min: Cool Lassi(e), Harini, Kalyani, Priya Mahadevan, Suma
Seven Days of Colorful Dishes Kid's Special: Priya Suresh, Veena,
Seven Days of Indian Sweets: Shylaja, Srivalli
Seven Days of Regional Specials: Priya Yallapantula
Under 15 mins Quick Breakfast:Aarthi, Vaishali

Enjoy!

Tuesday, May 10, 2011

Lite Paneer Butter Masala "Paneer Makhani"

Day2 of BM#5:: There are a few things that make me go weak in the knees - My hubby in black denim shirt, the sight of my son, Mango Lassi (I know Bobby Flay will scoff at this, given that he hates Mango Lassi -> Pureed Ripe Mango + Cardamom Powder + Yogurt..Hey, what's not to like??) and anything made with Paneer. Paneer, an Indian Cottage Cheese is made from Cow's milk and is super easy to make at home. I haven't given it a shot since I am always picking it from Indian stores. I have to say I am mighty partial to 'Nanak' brand of Paneer. Why, its my freezer staple. I never run out of it. Ever!

Paneer Butter Masala/Paneer Makhani, a specialty dish from the Punjab Region is a harmonious(read "Super Scrumptious") blend of "smooth as velvet" tangy tomato-based sauce, paneer and an assortment of other ingredients that will have you hooked from the first bite. The only thing that I don't care about this dish is the food coloring which I desperately want to skip but can't as many, including myself and my hubby, wouldn't acknowledge it as an authentic Paneer Butter Masala if it doesn't have that telltale Orange color. I have made this as light as possible without compromising on the "authentic" taste, ie: without skipping the Butter(Duh, it wouldn't be Paneer"Butter" Masala if I skip it, now would it??) or the heavy cream but certainly skimping on it. What you'll have to keep in mind that this dish is meant to be rich in flavor and calories.:-). So go ahead and try this "restaurant favorite recipe" at home, minus a few calories of-course!

Ingredients:

14oz/400g Paneer "Indian Cottage Cheese" ( I used Nanak Brand from Indian Stores)
1 Medium Yellow Onion, roughly chopped
3 Green Chilies, roughly chopped
1/4 Cup Cashew
3 Cups Hunt's Diced Canned Tomato
1 Tsp Cumin Seeds
3 Bay leaves
3 Cloves
2 Tbsp Butter
2 Tsp + 1 Tbsp + 2 Tbsp Olive Oil
2 Tbsp Dried Fenugreek Leaves
1-1/2 Tbsp Coriander Powder
1/2 Tsp Red Chili Powder or more/less
1 Tbsp Dark Brown Sugar
A pinch of Orange/Red Food Color
1/8 Cup Half and Half/ Heavy Cream

Procedure:

Cut the Paneer into small cubes. Add a tsp of Oil to a non-stick pan and gently fry the Paneer.

Remove the Paneer once its lightly browned. Drain it on paper towel.

In the same pan, add another a tbsp of oil and fry the chopped onions, green chili and cashew nut.

Remove the browned onion, cashew and chili mixture to a plate to cool before grinding it to a smooth paste.

To the same pan add 2 tbsp of oil, 2 tbsp of butter, cumin seeds, bay leaf, cardamom, cloves and gently fry for a minute.

Grind the diced tomatoes to a smooth "velvet-y" paste. Pour it into the pan.

Add the smooth ground "Cashew, Onion and Green Chili" paste along with Coriander Powder and Chili Powder.

Stir to combine. Lid the pan and let it cook for 10-12 minutes or so.

Dilute the Orange Food Color powder in a tsp of milk or water and pour it into the pan.Crush the dry fenugreek leaves between the palm of your hands, discarding thick stems and such before adding it to the pan.

Add the browned paneer to the pan.

Sprinkle salt and the dark brown sugar. Stir to combine. Check for taste and add more of salt if needed.

Add the cream at the end and switch off the stove after a couple of minutes or so.

Serve this warm with Naan Bread or Roti/Chapathi or even white rice. It tastes good any which way.

If you are a Paneer Fanatic like me, check out my other "favorite" Paneer Dishes:
Paneer and Peas "Muttar Paneer", Paneer stuffed baked Potatoes, Paneer Topped Fusion Pizza, Saag Paneer
Note(Short Cuts):

The paneer can be fried the day before.
The onion-cashew-green chili mixture can be fried and ground to a paste, the crushed tomatoes pureed the day before as well

Also Check out the Blogging Marathoners doing BM#5:
Curry in a hurry under 30 min: Cool Lassi(e), Harini, Kalyani, Priya Mahadevan, Suma
Seven Days of Colorful Dishes Kid's Special: Priya Suresh, Veena,
Seven Days of Indian Sweets: Shylaja, Srivalli
Seven Days of Regional Specials: Priya Yallapantula
Under 15 mins Quick Breakfast:Aarthi, Vaishali
Enjoy!

Monday, May 9, 2011

Gherkin/Ivy Gourd Dry Curry And the London Gherkin

The infamous London Gherkin built by Sir Norman Foster, has been compared to many things - The vegetable "Gherkin/Ivy Gourd" and a few other things not appropriate mentioning in my "G" rated blog. Even with all the exciting comparison, this vegetable doesn't stir the least bit of interest in me. If I was to judge the most boring vegetable of the world, I will choose this in a heartbeat. Can anything be more 'bleh' that this vegetable? Mom doesn't like it when I am quick to judge something without giving it a chance. Once when she visited me, she artfully prepared this dish that did change my mind, to a certain extent. Well I don't love it as much as I love potatoes, carrots and beets but at-least I take an effort to make this occasionally at home.
This week I am going to be posting curry after curry, whether you guys like it or not. It could be a dry curry(like this one) or the one with gravy and something in between(??). "Curry", according to wiki, is a generic description used throughout Western culture to describe a variety of spiced dishes, especially from Bangladeshi, (South) Indian, Pakistani, Sri Lankan, Thai or other South and Southeast Asian cuisines. Three spices found in most curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (meats, fish, lentils, rice, etc.). The word "curry" is analogous to "soup" or "stew" in that there is no particular ingredient that makes something "curry." I will be focusing specifically on Indian Curry, true to my roots. So there!
I have to thank Ms.Jetti of "Spicing your life" for giving me the opportunity for being a part of May's week-long "Blogging Marathon". The theme I will be sticking with is "Curry in a Hurry". While some curries do take a little more than 30 minutes, planning ahead and making certain steps in advance makes it a breeze to make. So stay tuned.

The London Gherkin:

The edible Gherkin/Ivy Gourd:

Ingredients:

4 Cups Cut(thinly sliced) Gherkins
1-1/2 Tbsp Coriander Powder
1/4 tsp Mango Powder
1/8 Tsp Turmeric Powder
1/8 Tsp Cumin Powder
1/2 Tsp Mustard Seeds
3-4 Tbsp Olive Oil
A pinch of Asafoetida (In powder form)
Salt as needed

Procedure:

In a pan, add the oil and the mustard seeds.

Throw in the cut Gherkins once the mustard seeds start sputtering and stir until the oil evenly coats them.

Add the Turmeric Powder, Coriander Powder and Cumin Powder after a couple of minutes.

Stir about and add 1/4 Cup water. Lid the pan and cook the Gherkins for about 10-12 minutes checking mid-way to see if it needs additional sprinkles of water.

Sprinkle Salt and Mango Powder. Stir till they are incorporated. Switch off the stove a couple of minutes later or until there is no trace of moisture.The resulting curry should be dry and glossy.