SPICY PASTA ( Kugan )

SPICY PASTA

Ingredients:

1 tbs oil
1 onion cut into slices
¼ cup carrots cut into lengths
¼ cup beans cut into lengths
¼ tsp salt

1 tsp ginger paste
1 tsp garlic paste
¼ cup capsicum cut into lengths
2 green chillies sliced

1 ½ tsp chillie powder
½ tsp coriander powder
2 tbs tomato sauce
1 tbs soy sauce
1 tbs vinegar
1/2 cup of water or as needed
Salt to taste

2 cups macaroni cooked and strained

Method:
Heat the oil in a wok. Add in the onions and saute till light brown.
Add in the carrots , beans and salt. Stir fry for a second.
Add in the ginger , garlic paste, capsicum and green chillies.
Stir fry well, add in the chillie, coriander and the sauces.

Stir well, add in the water and salt. Let it come to a boil.
You will get a thick gravy or sauce.
Now add in the cooked macaroni and srir fry well.
Remove and serve the spicy macaroni.

NOTE: Sorry I cut my veges into cubes

VEGETABLE SALAD DRESSINGS (Kugan )

Butter milk Coriander Dressing:

1/2 cup beaten buttermilk
1/3 cup vegetarian mayonnaise
3 tbs fresh coriander leaves chopped
1 tbs shallot minced.
salt and pepper to taste

Whisk together the buttermilk and the mayonnaise.
Stir in the coriander leaves and shallots.
Season with salt and pepper to taste.


Creamy Vinaigrette:
3 tbs whisked cream
1 tbs lemon juice
1 tsp sugar
1 tsp Dijon mustard

Combine everything well to use


Balsamic Vinaigrette:

1/2 tbs balsamic vinegar
1 tbs lemon juice
1/4 tsp honey
1/4 tsp coarsely ground pepper
2 tbs olive oil
1/2 tsp salt.

In a blender mix all the ingredients for vinaigrette, except the olive oil.
Pluse once or twice, add the olive oil while mixing gradually.

SIMPLE VENDI MASALA (Kugan)

SIMPLE VENDI MASALA


Ingredients:
2 tsp oil
1 tsp mustard seeds
½ tsp cumin seeds
1 tsp urad dal
1 sprig curry leaves

1 tsp ginger chopped fine
2 green chillies sliced
2 onions cubed
2 tomatoes cubed
Salt to taste

2 tsp coriander powder
½ tsp tumeric powder
500 grms vendi, clean and dry, and cut into 1 ½ inches in length

Method:

Heat oil in a wok, add in the mustard seeds and let it splutter.
Add in the cumin, urad dal and curry leaves.
Add in the chopped ginger and the green chillies.
Saute for a minute, add in the cubed onions.

Stir fry the onions, let the onions be crisp.
Add in the cut tomatoes, and salt. Stir fry untill the tomatoes are soft.
Add in the coriander and tumeric powders.
Sprinkle little water, add in the cut vendi, give a good mix.

Cover and cook on medium heat till the vendi is cooked.
Stir fry nicely and remove.

Cucumber & Garlic and Mint Raita ( Lathz)

Cucumber & Garlic and Mint Raita

Raita, a yogurt salad, is served as an accompaniment to meals.

Makes 3 cups

Ingredients:
3 cups biodynamic organic whole milk yogurt
5 cloves garlic (less if large cloves), peeled and minced
Salt to taste
3 tsp. Raita Mix 2

Method:
Blend all ingredients.

TOFU JALFREZI ( Kugan )

TOFU JALFREZI

Ingredients:

1 tbs oil
½ tsp cumin seeds
1 big onion sliced
1 tsp ginger paste
1 tsp garlic paste

1 red tomato made into puree
¼ tsp tumeric powder
1 tsp chillie powder
½ tsp garam masala powder
1 tbs tomato sauce
Salt to taste

100 grms carrot cut into sticks
4 tbs of water
100 grms capsicum cut into strips
300 grms firm tofu cut into strips and fried

Method:
Hear oil in a wok, add in the cumin and let it splutter.
Add in the sliced onions, saute for a minit.
Add in the ginger and garlic paste, stir fry well.

Add in the tomato puree, fry till there is no raw smell.
Add in the tumeric, chillie, garam masala, tomato sauce and salt.
Give a good stir, add in the carrot and about 4 tbs of water.

Cook for a minute, the carrots must be still crunchy.
Add in the capsicum, and give a quick stir.
Lastly add in the tofu slices, toss well till all the tofu pieces,
are well coated with the sauce. Cook for about 3 minutes and remove.

NOTE: You can use panner slices if you cannot find tofu.

Spicy Stir fried Noodles- Indian Ishtyle (Dev)

Spicy Stir fried Noodles- Indian Ishtyle

cut 1 m. carrot into matchsticks.
cut 7-8 beans fine.
slice 1/2 a capsicum.
Shredded cabbage-1 cup
1 onion- sliced
Spring onion greens- a handful- roughly chopped

2 packet noodles- cook till done(in salted water) and immediately dip in cold water. Drain n keep aside.

Grind to a paste- 1 or 2 green chilly, 3 garlic cloves, 1 inch ginger
Grind separately- 1 tomato

Oil- 1 tbsp
ghee- 1 tbsp
salt
sugar- 1 tsp
pepper powder- 1/2 tsp
Aachi curry powder- 1/2 tsp or more depending on how spicy u want.

How to:
1. Heat a cast iron wok on high flame to smoking point and add the oil n ghee. Let it smoke.
2. Add the onions n g-g-g paste. Let the onions turn limp.
3. Add the beans n cabbage. Saute for 2 mins.
4. Add tomato paste and saute for a min.
5. Add capsicum, carrot n saute for 2 mins.
6. Add salt, sugar, pepper pwd and saute for another minute on high flame.
7. Add curry masala and saute for another 1/2 minute on medium flame. Don't burn the masala.
8. Add the noodles, spring onions and stir fry for another 2 mins or until the noodles is steaming hot.Take off flame.
9. You can add some lemon juice but it's purely optional.
10. Dish out.

Match fixing:
Tomato sauce
Curd(lol). Yes, I like to have noodles with curd towards the end. Indian Ishtyle again...

Sorry, no pics this time. But trust me, it tastes really good. Nice n spicy n hot...mmmm... Go ahead n try it if u have aachi curry masala on hand. I've tried with few other masala powders but this I feel is the best for noodles.

You can add tomato sauce instead of tomato paste. In that case, add it towards the end(along with the noodles).

SPICY CREAMY OKRA (Kugan)

SPICY CREAMY OKRA

Ingredients:
15 okra cut into 1 ½ inches in length
2 onions chopped
2 red tomatoes chopped
1 capsicum cubed
2 tsp ginger garlic paste
1 tsp chillie powder
2 tsp coriander powder
¼ tsp tumeric powder
¼ tsp garam masala powder
10 cashew nuts grind to a paste

2 tbs oil
1 tsp coarsely crushed coriander seeds
1 tsp cumin seeds
1 sprig curry leaves
Salt to taste
Chopped coriander leaves.

Method:
Heat little oil and shallow fry the cut okra. Remove.
Heat a wok with 2 tbs of oil.add in the cumin seeds, and curry leaves.
Now add in the crushed coriander seeds, stir for a second.
Add in the onions and saute till just transparent.

Add in the ginger garlic paste and fry till the raw smell goes.
Add in the chopped tomatoes and salt. Cook till mushy.
Add in the coriander , chillie, tumeric, and garam masala powders.
Stir well and cook. Add in the ground cashew nut paste.

Stir fry till the oil separates. Add in the capsicum cubes and fry.
Add in the shallow fried okra, mix well.
Add little water and let the okra cook. Do not over cook the okra.
Remove and garnish with the cut coriander leaves.

SPINACH AND CHICK PEAS CURRY (Kugan)

SPINACH AND CHICK PEAS CURRY

Ingredients:

1 tbs oil
1 tsp cumin seeds
2 onions sliced
2 tsp ginger and garlic paste
2 green chillies sliced
1 tbs chopped coriander leaves
2 tomatoes chopped
Salt to taste

1 tsp chillie powder
½ tsp tumeric powder
1 tsp coriander powder


1 cup soaked and cooked chickpeas
2 cups chopped spinach leaves
2 tbs mashed cooked chickpeas

Method:

Heat a wok with the oil. Add in the cumin seeds, let it splutter.
Add in the sliced onions, and saute till lightly brown.
Add in the ginger garlic paste, fry well. add in the green chillies.
Add also the chopped coriander leaves , salt and the tomatoes.

Cook till the tomatoes are mushy. Add in the chillie, tumeric and coriander.
Stir fry well, add 1 cup of water, and let it come to a boil.
Add in the chickpeas, and cook for a minute.
Now add in the spinach leaves, boil till the spinach is cooked, not over boiled.

See the consistency of the gravy, add in mashed chickpeas.
Add little water if needed, the gravy should be a little thick.
Taste and remove, goes well with rice or roti.

CHOW CHOW SUBI (Kugan )

CHOW CHOW SUBJI

Ingredients:

1 tbs oil
¼ tsp cumin seeds
Little tumeric powder
Little asafoetida powder
3 big tomatoes pureed

500 grms chow chow cut into ¾ inch in length
½ tsp sambar powder
½ tsp coriander powder
¼ tsp cumin powder
1 tsp chillie powder

½ cup water
Salt to taste

Method:

Heat oil in a wok, add in the cumin seeds, let it splutter.
Add in the tumeric powder and asafoetida powder.
Add in the pureed tomatoes, stir fry and cook till oil separates.

Now add in the cut chow chow, give a good stir.
Add in all the powders, stir fry nicely.
Now add in the water and salt. Mix well.

Cover and cook on medium heat till the chow chow is cooked.
Let the gravy become little thick, remove.
Serve as a side dish or with roti.