SPINACH BESAN ( Kugan )

SPINACH BESAN

Ingredients:

1 tbs oil
½ tsp mustard seeds
1 tsp cumin seeds
Little asafoetida powder

Crush roughly:
3 garlic pips
3 green chillies

1 big onion sliced
3 cups of chopped spinach leaves
Salt to taste
A pinch of sugar

To mix well like mooru:
2 tbs besan flour
Little tumeric powder
¼ cup water

Lime juice to taste

Method:
Heat a wok with the oil, add in mustard, cumin and asafoetida.
Let them splutter well. add in the crushed garlic and green chillies.
Now add in the chopped onions and saute till lightly brown.
Add in the chopped spinach, little salt and a pinch of sugar.

Stir fry untill the spinach is cooked.
Now add in the besan mixture and keep stirring continuously.
The mixture will become slightly thick.
Check for salt, add in the lime juice and remove.

You will have a yellowish, greenish thick, spinach besan.
Enjoy it with chapathi, or rice.

SURAKAI SUBJI ( Kugan )

SURAKKAI SUBJI

Ingredients:

2 tbs oil
1 tsp mustard seeds
1 tsp urad dal
1 dry red chillie cut into two
1 sprig curry leaves
½ cup shallots sliced

1 tomato chopped
300 grms surakkai cleaned and cut into cubes
¼ tsp tumeric powder
Salt to taste
1 tbs sambar powder
½ cup water

2 tbs grated coconut, grind into fine paste
A dash of lime juice
Little coriander leaves

Method:
Heat oil in a pan, add in the mustard and urad dal.
Let it crackle, add in the red dry chillie, curry leaves and the onions.
Saute them well, for a minute, add in the tomatoes, and the surakai pieces.
Saute them well for about 5 minutes.

Add in the tumeric , sambar powders, add also salt and the water.
Stir fry well, cover and cook, till the vege is cooked.
Now add in the ground coconut, stir fry well and cook for 5 minutes.
Lastly add in the lime juice and the coriander leaves.
Remove and serve with rice or chapathi

ZUCHINI MOTHAI ( Suvai )

ZUCHINI MOTHAI

here is a simple zuchini mothai from my kitchen.

zuchini oru kai alavu cut into small pieces.
green chilli - 2 cut
tomatoes - 3 small or 1 big cut into small pieces.
onions - 1 cut into small pieces
3 or 4 cloves of garlic cut into small pieces.

mint & corriander leaves half a handful each chopped fine.

red chilli powd - 1/2 tsp or less
garam masala - 1/2 tsp or less (optional)
turmeric - 1/2 tsp or less

1 inch cinnamon
cloves - 2 nos.
jeera - 1/2 tsp
Oil & salt accordingly.

In a vessel, add oil....when hot add jeera / cloves/ cinnamon...now add onions fry for a bit add green chillies fry for a bit now add the tomatoes....water ellaam 3/4th evaporate aanathum....add red chilli powd...fry it now add turmeric...fry it....when oil floats add the garlic pieces....fry it for a bit now add the cut zuchini.....dont add water.....stir well till the masala gets coated on the zuchini....now add salt & cover & cook till the zuchini turns mushy & water evaporates.....only after which should you add the cut mint & corriander.......give it a good stir...(do all this in medium flame......till it all blends...now put off the flame....add the garam masala (optional) i added....tasty subji for chapathi or roti or even rice.

GOOSEBERRY IN BRINE ( Kugan )

GOOSEBERRIES IN BRINE:

Ingredients:
1 clean glass jar with cover
20 gooseberries cleaned and dry
enough water to fill the jar
salt to taste
little vinegar
3 green chillies, slit length wise

Method:

Boil the water with salt, and let it cool a bit.
add in the gooseberries, slit green chillies, little vinegar.
taste for salt, let it cool completely.
close the lid and keep for a week.
your gooseberries are ready to use.

ONION PAKODA (Kugan )

ONION PAKODA

Ingredients:

(A)
1 cup channa dal
1 tbs rice flour
½ tsp chillie powder
½ tsp aniseed
A pinch of asafoetida powder
Salt to taste

(B)
2 green chillies chopped fine
2 tsp ginger chopped fine
2 tsp coriander leaves chopped fine
1 sprig curry leaves chopped
2 big onions sliced

(C)
2 tbs hot oil
Little water

Method:
In a bowl, mix all the ingredients in (A) well.
Now add all the ingredients in (B) to the bowl.
Using your hand knead all the ingredients well.
Add in the hot oil, and continue kneading.

The onions will release some water while kneading.
Sprinkle very little water to bind everything well.
The mixture will be little sticky.
Heat oil in a wok, pinch a small amount of the mixture,
And drop in hot oil on medium heat and fry till golden.
Serve hot as a snack with a hot cup of tea.

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.