Okra / Bhindi & Peanut Curry

Know what you eat:

This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Protein, Niacin, Iron, Phosphorus, Zinc and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Calcium, Magnesium, Potassium and Manganese.

Cooking Time: 15- 20 mins

Prep Time : 10 mins

Serves : 2-3

Ingredients:

1 lb Okra (washed dried & cut in 1/2"length)

2 Tbsp Roasted Chopped Peanuts

1/2 mustard seeds

1/2 cumin seeds

1/2 sesame seeds

1/2 methi (fenugreek) seeds

1/2 tsp cumin pwd

1/4 tsp turmeric pwd

1 tsp red-chilli pwd

1 tsp coriander pwd

1 tsp lemon juice

1/2 tsp asafoetida (hing) pwd

2 Tbsp Canola Oil

Salt to taste

Garnishing:

1 Tbsp Cilantro (optional)

Method:

• Wash the okra and dry thoroughly. 2. Cut off the heads slit from center and cut into 1/2 " lengthwise.
• In a heavy bottom saucepan heat oil, add mustard seeds, once it stops spluttering, add cumin & sesame seeds, in a sec add methi seeds, when it turns light brown, add asafoetida & okra.
• Now add salt and turmeric, little lemon juice and cover the lid for 5- 10 mins on medium flame Or untill they are cooked, keep tossing.
• Once the okra are cooked, add chopped roasted peanuts, red-chilli pwd, coriander-cumin pwd and toss it gently.
• Garnish it with cilantro and serve hot.

Note: Can be served best with Indian Bread (Roti)

Event Participation:

This dish goes to JFI-Peanuts guest hosted by Pavani of Cook's Hideout, event started by Indira.

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Moong Dal With Spinach

Preparation time 10 mins

Cooking time 10 mins

Serves 3

Nutritional information:

Calories: 207

Fat: 3.5 g;

Saturated Fat: .6g

Cholesterol: 0mg, 0%

Total Carbohydrates: 32.8g, 11%

Dietary Fiber: 13.2g, 53%;

Protein: 12.5g

Ingredients:

1 C yellow moong dal (yellow split lentils, washed & pressure cooked with 1 whistle)2

2 C water or vegetable broth

2 C washed, chopped spinach

1 chopped tomato

1/2 tsp turmeric

1/2 tsp red chilli powder

1/2 tsp coriander-cumin powder
1 tsp shredded ginger
1/4 tsp garam masala
1/2 teaspoon lemon juice

2 Tbsp washed, chopped cilantro

Salt to taste

Tempering :

2 tsp canola oil or ghee (clarified butter )
1/2 teaspoon cumin seed (Jeera)
3 whole dry red chilies
Pinch of asafoetida (hing)

Method:

1. Wash dal changing water several times till water becomes clear.

2. Pressure cook dal along with spinach, salt, turmeric & some water for upto 1 whistle or uptill its boiled.

3. Let it cool, now in a non stick / heavy bottomed pot, heat oil/ ghee, add cumin seeds, red chillis with some hing, then add chopped tomatoes, and cook it for a while.

4. Now add cooked dal & spinach from the pressure cooker.

5. Then add red chilli powder, garam masala powder, coriander - cumin powder, lemon juice & lots of chopped cilantro.
6. Adjust the consistency of dal to your desire taste, adding boiled water as needed and mix it.
7. Bring it to a boil ...and remove from flame.

Serve it with Multigrain Roti, Paratha (indian flat bread) OR Rice.

Event Participation:

• 
  
  
  My legume love affair twelfth helping hosted by Annarasa.
• 
  
  
  Delectable Combinations hosted by Kamalika originally started by Sunshinemom.

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Sweet Potato Curry

Know What you Eat : Sweet potato is rich in dietary fiber, naturally occurring sugars, complex carbohydrates, protein, vitamins A and C, iron and calcium. It contains twice the recommended daily allowance of vitamin A, 42 percent of the recommendation for vitamin C, four times the RDA for beta carotene, and, when eaten with the skin, sweet potatoes have more fiber than oatmeal.


Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 4


Ingredients

Sweet Potatos - 3 medium sized
Coconut Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Split Urad dal - 1/2 tsp
Grated jaggery - 2 tbsp or to your taste
Salt - 1/2 tsp
Grated Coconut - 2 tbsp
Curry leaves - 1 tbsp
Water - 2 tbsp

Method

1) Wash, rinse and cut potato into cubes.
2) Heat oil and add mustard seeds, after they splutter add urad dal and curry leaves.
3) Once the urad dal slightly browns add the cubed sweet potato ,salt and water .
4) Cover it and cook in medium heat till the sweet potato is thoroughly cooked by stirring now and then. Add water if required little by little as this is a dry curry.
5) Once the sweet potato is completely cooked add jaggery powder and grated coconut, mix thoroughly and switch off and serve.

This dish is our contribution to Srivalli's Mithai Mela hosted by Cooking 4 all Seasons.

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Tindora Vatana (Little Gourd & Peas Curry)

Tindora Vatana Nu Shaak (Dry Curry)

Know What you Eat - Tindora,kovakka, ivy gourd or little gourd is rich in beta carotene, very low in glycemic index and helps in regulating blood glucose. It is a good source of several micronutrients, including vitamins A and C.

Ingredients :

1 lb Tindora ( wash & cut lengthwise)

1 cup Green Peas

1/2 tsp Asafoetida Powder

1/2 tsp Turmeric Powder

1/2 tsp red chilli powder or to taste

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp jaggery or sugar

Salt - to taste

Tempering:

3 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp cumin seeds

1/2 tsp sesame seeds

Garnishing:

Chopped Cilantro - 1 table spoon (optional)

Method

1 Rinse and dry tindora and slice lengthwise.

2 Heat oil, add mustard seeds once they stop spluttering add cumin & sesame seeds. Now add asafoetida, tindora & green peas.

3 Add little water salt & turmeric and put it on simmer till water dries up or it gets cooked, remember we dont have to make it mushy, once its cooked add red chilli- cumin- coriander powder & jaggery to taste, Saute for 2 mins and remove from flame.

4 Now add chopped cilatro mix thoroughly and serve.

Note: This dish can be served best with any kind of (Indian Bread) OR Rice.

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Quick Cabbage Curry

Quick Cabbage Curry "Sambharo"
Great Side Dish


Know what you eat: This food is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Thiamin, Calcium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Magnesium, Potassium and Manganese.


Prep Time: 10 mins
Cooking time: 5 mins
Serves : 2

Ingredients

4 cups finely shredded Cabbage
2 small slit green chilli
few curry leaves
1/2 tsp Asafoetida Powder
1/2 tsp Turmeric Powder
Salt - to taste

Tempering:

3 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp sesame seeds


Garnishing:

1 Tbsp Chopped Cilantro (optional)

Method

1 Rinse and dry and finely shred cabbage.
2 Heat oil, add mustard seeds once they stop spluttering add sesame seeds.
3 Now add asafoetida, few curry leaves & green chilli.
4 Now put the flame high.
5 Add cabbage, salt and turmeric powder and saute for 2 mins and remove from flame.
6 Now add chopped cilatro mix thoroughly and serve.

Note: Do not cook more to maintain the crunch of cabbage needed for this dish,can be best served with any kind of (Indian Bread) /Rice/works as a great side dish.

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Mullangi - White Radish Curry

Good to Know : Throughout history radishes have been effective when used as a medicinal food for liver disorders. They contain a variety of sulfur-based chemicals that increase the flow of bile. Therefore, they help to maintain a healthy gallbladder and liver, and improve digestion.

Cooking Time: 10 mins
Preparation Time: 10 mins
Serves : 2 to 3

Ingredients

Long white Radish - 2
Onion big - 1 chopped finely.
Curry leaves - few
Oil - 1 tsp
Cumin seeds - 1/2 tsp
Red chilly powder - 1 tsp (based on how spicy you can handle, adjust this)
Dhania powder - 1 tsp
Turmeric powder - 1 tsp
Asafoetida powder - 1/4 tsp
Curry powder - 1 tsp
Lemon juice - 1/4 tsp
Salt to taste

Method

1) Peel and grate the radish and keep it aside.
2) Heat the oil and add the mustard seeds, once it stop spluttering add the curry leaves, asafoetida and onion.
3) Saute the onion till it becomes translucent, now add the dhania powder, turmeric and red chilly powder.
4) Add the grated radish and salt, stir it well so spices and salt is evenly coated in all of the vegetables.
5) Cover and simmer till the radish is well cooked.
6) Once the radish is well cooked and if there is still water in the bottom of the vessel, cook on high heat stirring continously.
7) Once the water is completely evaporated, add the curry powder and leave it for a minute and switch of the stove.
8) Once it is slightly cooled add the lemon juice and mix it thoroughly and the curry is ready to serve.

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