Friday Food: Mutton Sukka Varuval

Mutton Sukka Varuval/ Mutton Pepper Fry

Ingredients:

1 lb mutton(bite size pieces, preferably with bones)
3 garlic pods
1 inch piece ginger
1 Tomato
1 onion (chopped finely)
Few sprigs of Coriander leaves (chopped)
1 sprig curry leaves
1/2 tsp cumin seeds
1 tsp pepper powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/4 tsp turmeric powder
 2 tbsp oil
Salt to taste

Method:

Make a paste of ginger and garlic either with a mortar-pestle or in a blender.

Heat 1 tbsp oil in a pressure cooker. Add the cumin seeds and let it splutter for a second and then add half the chopped onion. Fry for a few minutes and add the ginger-garlic paste. Then add the chopped tomatoes, few curry leaves and coriander leaves.

Add turmeric powder and 1/4 tsp of garam masala. Add the mutton pieces and salt to taste. You can add 1/2 a cup of water if required. Pressure cook this mixture for 2 whistles on medium-high flame. Remove from heat.

In a separate pan, heat the remaining 1 tbsp oil. Add the remaining onion and fry until golden brown. Add curry leaves. Now add the liquid from the cooked mutton. To this add cumin powder, garam masala and pepper powder. Check the taste of salt and add more if required.

When the liquid is half its original quantity, add the mutton pieces and fry until all the liquid is evaporated. Keep stirring so that the pieces do not stick to the bottom of the pan.

Remove from heat once done, garnish with coriander leaves and serve hot.

Kovakkai Poriyal

Kovakkai/Tindora Fry

Ingredients:

1/2 lb Kovakkai/Thondekai/Tindora(Julienned)
1 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
Salt to taste

For Seasoning Oil
1 tbsp oil
1 tsp urad dhal
1/2 tsp mustard seeds
1 red dry Chilli
1 spring of  Curry leaves

Method:

Heat a pan, add the Julienned Tindora, salt, 1/2 tsp red chilli powder, turmeric. Add a little water and cook until 80% done. This means that the Tindora is not completely cooked through and some of the crunchiness remains in the vegetable. Remove any excess water.

Now in a different pan, heat oil and add mustard seeds. When the mustard starts to splutter add urad dhal, dry chilli and curry leaves. Fry for a minute. Now add the cooked Tindora/Kovakkai and fry. Add the remaining 1/2 tsp of red chilli powder and cumin powder. Fry on medium low for a few minutes until the spices blend in. Add more salt if required.

Remove from heat and add grated coconut. Adding coconut is a optional step and can be skipped.

Vazhakkai Roast

Ingredients:

1 Raw Banana(Vazhakkai/Plantain/Balekayi)
2 tsp Sambhar powder
1 tsp rice flour
1/4 tsp turmeric powder
Salt to taste

For Seasoning:
1 tbsp oil
1 tsp urad dhal
1/2 tsp mustard seeds
1 red dry Chilli
1 spring of Curry leaves

Method:

Peel the skin of the raw banana with a peeler. You can leave some of the skin on and do not need to peel the skin completely.

Now cut the vazhakkai into medium think slices. In a bowl mix sambhar powder, turmeric powder, rice flour and salt to taste. Add a little(just a few drops) water into this mix and make a paste. Apply this paste evenly on all the cut raw banana pieces. Marinate for atleast 30 minutes.

After 30 minutes, heat oil in a pan and add mustard seeds. When the mustard starts to splutter add urad dhal, dry chilli and curry leaves. Fry for a minute.

Now place each piece flat on the pan and fry on each side on medium heat until roasted. This could be a tedious process and will take time. But the fired spicy roast at the end was well worth it for us.

Once done, remove from heat and serve.

Kathirikai Varuval/Brinjal Fry

Brinjal/Eggplant Fry

Ingredients:
4 Eggplant or Kathirika cut round(I got the green variety but you can use any)
2 tsp Sambhar Powder(Store bought)
1 tsp Rice Flour
Salt to taste
3-4 tbsp Oil

Method:
Mix the sambhar powder, rice flour and little salt. Apply this on the cut Brinjal and let it marinate for 15-30 minutes.

In a non-stick pan take a few tablespoons of oil. Put the marinated Brinjal in the oil and fry until one side is golden brown. Flip the Brinjal to the other side and fry until its golden brown.

Note: Sambar powder is made from toor dal, cumin, coriander seeds, dried whole red chili, fenugreek seeds, coriander leaves. Roast the spices and grind into a fine powder.

Venthaya Keerai Kilangu Poriyal

Methi Aloo/Venthaya Keerai Kilangu Poriyal

 

Ingredients:

1 bunch fresh Methi (Vendaya Keerai)
2-3 Potatoes
1 onion, finely chopped
1 medium Tomato finely chopped.
3 garlic cloves, finely chopped
¼ tsp turmeric
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp mustard seed
½ tsp urad dal
Salt to taste
1-2 tbsp olive oil

Cook the potatoes with a little salt and 2-3 cups of water. Once done, cut into bite size pieces.

Heat oil in a pan, add mustard seeds and let it splutter. Then add urad dal, onion and garlic and fry onion turns translucent. Add chopped Tomato. Add turmeric, red chilli powder, cumin powder and salt to taste and cook covered until the tomato is slightly mashed. Add salt to taste.

Now add Methi Leaves and Potato. Cook until the methi leaves are done(remember this is a dry poriyal and there is no need to add water. Add very little water only if the poriyal  starts sticking to the pan.)

Remove from heat and enjoy the hot Venthaya Keerai Kilangu Poriyal

Red Leaves Keerai Poriayal

Red Leaves/Amaranth/Thotakura Poriyal


Red Leaves Keerai is something I always get in my local Indian grocery store. Off late I have been making Chapathi more than a couple of times in a week and this makes a great side dish to eat with Chapathi.

Ingredients:

1 Bunch chopped Red Leaves/Thotakura
1 cup black eyed peas(cooked)
1 onion, finely chopped
1 dried red chillie, broken into pieces
½ tsp urad dal
3 garlic cloves, chopped finely
¼ tsp turmeric
1/2 tsp red chilli powder
1/2 tsp cumin powder
Salt to taste
1-2 tbsp olive oilI have added blacked eyed peas in this keerai poriyal. Microwave the black eyed peas for 5-7 mins so that it is 75% cooked.

Heat oil in a pan, add dried red chillies, urad dal, onion and garlic and fry onion turns translucent. Add chopped red leaves and the cooked black eyed peas. Add turmeric, red chilli powder, cumin powder and salt to taste and cook covered until the red leaves are cooked.

Cook uncovered on high heat until all the water evoparates. Remove from heat and serve with hot Chapathi/Roti

Vazhakkai Poriyal

Raw Banana/Plantain Poriyal

Ingredients:
1 (medium size) - Vazhakkai(green raw plantain)
1 medium onion (chopped)
2-3 garlic cloves(finely chopped)
Few Sprigs of Curry leaves
1 tsp sambar powder


Method:
Peel the outer skin from the plantain and chop into bite size pieces. Put the plantains in water as it might turn black.

Heat oil in a pan, add mustard seeds, urad dal and channa dal. Add onions, garlic and curry leaves. When onion turns light brown, add the cut plantains and turmeric and sambhar powder.

Add some water and cook for a few minutes. Adjust the salt according to taste. Keep it in medium low flame and roast till done. This curry goes well with sambar rice, rasam rice or curd rice.

Broccoli Poriyal

Ingredients:

1-2 lb Broccoli
1 cup Channa dhal
1 medium onion chopped
1 tsp cumin powder
1/4 tsp turmeric
1 tsp red chili powder
1/2 tsp mustard seeds
2 Garlic cloves (finely chopped)
1 tsp oil
Some curry leaves
Salt to taste

Method:

Soak Channa dhal in water for 1 hr. If you are unable to soak the channa dhal , microwave the channa dhal with a little water for 2-3 minutes.

Heat oil in a pan and add mustard seeds. Now add curry leaves, chopped garlic. Fry for a minute and then add the finely chopped onion. When the onion turns light brown, add chilli powder, cumin powder, turmeric and salt to taste. Add the soaked Channa Dhal and add 1/2 cup of water and let it cook until the dhal is soft and cooked. Now add the chopped broccoli and mix well. Cook for 5 - 7 minutes on medium-low. Check for taste and add more salt if required. Once the broccoli is cooked, remove from heat and serve.

Asparagus Poriyal

I have been experimenting with a lot of new veggies which are not familiar with Indian cooking. Boiling, blanching, baking is not a option in my house. It'll just stay there on the dining table and will finally make its way to the trash. So making them Indian style is the only option left for me with these vegetables.

I found some good and fresh Brussel Sprout, Asparagus and Brocolli this time in the store. I have been experimenting with these this week and making Indian style poriyal out of it.
Ingredients:

1 lb or 1/2 kg - Asparagus (cleaned and chopped - See tip)
1/2 Medium Onion (finely chopped)
1 tsp cumin powder
1/4 tsp turmeric
1 tsp red chili powder
1/2 tsp mustard seeds
1/2 tsp urad dhal
2 Garlic cloves (finely chopped)
some curry leaves
1-2 dry chilli
Salt to taste

Method:
Heat a little oil in a pan and add mustard seeds. When the mustard seeds start to splutter, add urad dhal, finely chopped garlic, dry chilli and curry leaves. Saute for a minute. Now add onion and saute until the onion turns light brown.

Add chilli powder, cumin powder and turmeric and mix well. Now add the cut asparagus and salt to taste and 1/2 cup of water. Cook for 5-7 mins. Asparagus cooks really fast. If you want it a little crunchy leave it for 5-7 mins. Otherwise if you want it cooked a little more, you can leave it to cook for some more time.

Makes a yummy side dish for Rice or Chapathi.

Tip: To separate the woody stem, hold an asparagus in your hand and slowly bend it, it naturally breaks into two pieces. Discard the woody stem and cut the tender stem into 1/2 inch pieces.

Brussel Sprout with Black Eyed Peas

Brussel Sprout with Black Eyed Peas Poriyal

Brussels sprouts are from the family of cabbage, broccoli, kale etc. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre.

Ingrediants:

7-8 - Brussel Sprout (cleaned and chopped)
1/2 cup Blackeyed Peas(soaked atleast for 3 hrs)
1 Medium Onion (finely chopped)
1 tsp cumin powder
1/4 tsp turmeric
1 tsp red chili powder
2 tbsp grated coconut
Salt to taste
Seasoning
1/2 tsp mustard seeds
1/2 tsp urad dhal
2 Garlic cloves (finely chopped)
some curry leaves
1-2 dry chilli

Heat a little oil in a pan and add all the ingredients in Seasoning. Fry for a few minutes until the garlic browns up a little, then add the finely chopped onion and the let the onion turn light brown. Add the Black eyed peas(If you are unable to soak the blackeyed peas, heat it in the microwave with water for a couple of minutes). Add cumin, turmeric, chili powder and salt to taste.Add the brussel sprout and cook until well cooked. Garnish with grated coconut.

Yennai Kathirika - Simple Version

I did not feel like cooking elaborately today and was lazy. So I was talking to one of my ex-colleague on phone and she gave me this simple version of yennai kathirika(Stuffed Eggplant fried in Oil).

Ingredients:

8 small Eggplant or Kathirika cut vertically and horizontally as show in the picture2 tsp Sambhar Powder
1/2 small onion finely chopped
Salt to taste
3-4 tbsp Oil

Method:

Mix the sambhar powder, finely chopped onion and stuff each brinjal with this mixture.
Heat oil in a pan and add the brinjals and salt to taste. Cook on low heat until the brinjal is completely cooked. You can add a little water or tamarind juice if you feel the brinjal gets stuck to the pan.Decorate with fresh coriander leaves. Goes well with Chapathi, Roti and Rice.

Mushroom Fry

Mushroom is one of my favorite. This spicy version of Mushroom fry is a must eat.

Ingredients:

1 lb Mushroom
1 Medium Onion chopped
2 Medium size Tomato chopped
some curry leaves
1 tsp cumin powder
1 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp turmeric
1 tbsp ginger garlic paste
Salt to taste

Garam Masala:
2 cardamom
2 cloves
1 medium bay leaf
1 medium strip cinnamon

Take oil in a pan and when slightly heated put in the Garam Masala. This will release the flavour from the masala. Fry for a minute and then add onion. Add a little salt, ginger garlic paste and add curry leaves. Fry for 2-3 minutes. Add tomato and let it cook for some time. Add cumin powder, coriander powder, turmeric and chilli powder. Now add mushroom and mix well. Cook until mushroom is well done.

Decorate with coriander leaves and serve.