Baby Marrow Curry (South Indian Style)

 

           This is a simple and a delicious Baby Marrow curry in a South Indian Style. Marrows are from the Zucchini family. It is a wonder veggie as it has a lot of health benefits. It lowers cholesterol, aids in weight management and is also good for diabetics.

          This is a dry preparation where I added some idli podi to the end product for a South Indian flavor. You may also substitute it with sambar or rasam powder. Serve as a side dish with either rice or chapattis. It also goes very well with curd rice or sambar rice. 

• 5-6 baby marrow, diced
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 tsp. urad dal (split blak gram lentil)
• 1 tbsp. chana dal (Black gram lentil)
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1-2 tsp. idli podi (gun powder)
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice

          Heat oil in a pan and temper with mustard seeds, dry red chilies, asafoetida, curry leaves, green chilies, chana dal and urad dal. Sauté for a few seconds or till the mustard stops crackling.

          Add the diced baby marrow, salt, turmeric powder and coriander powder. Mix well and cook, covered, on a low flame till it turns soft. 

          Sprinkle water at intervals if needed. When done, add idli podi, coriander leaves and a dash of lime. 

          Give it a stir and serve as a side dish with either rice or chapattis. It also goes very well with curd rice or sambar rice. 

                        Dice the baby marrow and keep aside.

Heat oil & temper with mustard seeds, dry red chilies, asafoetida, curry leaves, green chilies, chana dal & urad dal. Sauté for a few seconds or till the mustard stops crackling.

Add the diced baby marrow, salt, turmeric powder & coriander powder. Mix well & cook, covered, on a low flame till it turns soft. Sprinkle water at intervals if needed. 

                    When done, add idli podi, 

                   coriander leaves and a dash of lime. Give it a stir.

                     Serve as a side dish with either rice or chapattis. 

             It also goes very well with curd rice or sambar rice. 

Phulkopir Data Chorchori (Cauliflower Stems Stir Fry - Bong Style)

 

           This is a traditional Bengali side dish made out of the cauliflower stalk. They are usually discarded but you can make this yummy stir fry recipe with few veggies of your choice and basic ingredients. 

          Apart from the veggies that I have used, you may add potatoes, pumpkin, French beans or any veggies preferred, to make it more nutritious. Fried Bori (Dried Lentil Dumplings) can also be used for some crunch. 

          Enjoy it with either rice or chapattis for a nice healthy meal. So check out the step by step pictorial recipe to prepare this simply regional delicacy.

• Stems of one cauliflower, sliced
• 10-12 flat beans, cut into half
• 8-10 cauliflower florets
• 1 long eggplant, cut into long pieces
• 2 tbsp. mustard oil
• 2 dry red chilies
• 1/2 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
• 4 green chilies
• 1 tbsp. mustard seeds
• 8-10 cashew nuts
• 1"ginger
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 2 tbsp. coriander leaves, chopped

           Pressure cook the stems in sufficient water for one whistle. Drain and keep aside. 

          Grind the mustard, cashew nuts, 2 green chilies, ginger, a pinch of salt and some into a fine paste. Set aside. 

          Heat oil in a pan and temper with dry red chilies and panch phoron. Sauté for a few seconds.

          Add the chopped veggies, salt, turmeric powder and cumin powder. Mix well and sauté for 4-5 minutes on a high flame. 

          Now add the boiled stems and remaining green chilies. Cook, covered for 4-5 minutes or till all the veggies are tender.

          Add the mustard paste. Give it a mix and sauté for 2 minutes. Garnish with coriander leaves and serve as a side dish with either rice or chapattis.

Pressure cook the stems in sufficient water for one whistle. Drain & keep aside. 

Heat oil in a pan & temper with dry red chilies & panch phoron. Sauté for a few seconds.

Add the chopped veggies, salt, turmeric powder & cumin powder. Mix well & sauté for 4-5 minutes on a high flame. 

Add the boiled stems & remaining green chilies. Cook, covered for 4-5 minutes or till all the veggies are tender.

                  Add the mustard paste. Give it a mix & sauté for 2 minutes. 

                  Garnish with coriander leaves.

                Serve as a side dish with either rice or chapattis.

Moong Dal Fry (Green Gram Lentil Curry)

 

          Just a simple moong dal fry with hot steamed rice will lift up your spirits. There is nothing like having it with some pickle or papad as accompaniment. It definitely is a humble and an earthy meal, complete with all the nutritional benefits as lentils contain fibre and proteins. 

          This dal can be cooked in many ways. You can enjoy it as a dry preparation with Indian bread, in a gravy like consistency with rice or it can be made into a simple soup. Choice is yours. 

          It is a very common dal made in every household in the Northern parts of Punjab. This delicious Moong Dal Fry is also very popular in restaurants worldwide. So check out the step by step pictorial recipe to prepare this amazing dal fry.

• 1/2 cup moong dal
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, finely chopped
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice
• 1 tbsp. coriander & mint leaves, chopped

            Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it a whisk and keep aside. 

            Heat oil in a pan and temper with cumin seeds, dry red chili and asafoetida. Allow it to splutter.

            Then add the onion, ginger, garlic, salt and turmeric powder. Sauté till light brown. 

            Add the boiled dal and green chilies. Simmer on a low flame for 2-3 minutes. 

            Garnish with lime juice, coriander and mint leaves. Serve with steamed rice, jeera rice, naan, tandoori roti or chapatti.

      Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it

      a whisk and keep aside. 

        Heat oil in & temper with cumin seeds, dry red chilies & asafoetida. 

        Add onion, ginger, garlic, salt & turmeric powder. Sauté till light brown. 

                  Add boiled dal & green chilies. Simmer for 2-3 minutes. 

                     Garnish with lime juice, coriander and mint leaves.

         Serve with steamed rice, jeera rice, naan, tandoori roti or chapatti.

Jeera Rice (Cumin Flavoured Rice)

            This flavorful way of serving your plain old boring rice will make it more appealing to the eyes. It tastes not only yummy with the flavor of ghee coming through along with the crunch of the fried cumin seeds, but it will complement any side dish that is served along with it. 

               Try serving it with some Butter Chicken, Dal Makhni, Paneer Butter Masala or Mutton Fry. Even a simple Dal fry will taste much more delectable when paired with jeera rice. So check out the step by step pictorial recipe to prepare this simple fare.

• 2 cups cooked rice
• 2-3 tbsp. ghee 
• 1 tsp. cumin seeds
• 2-3 green chilies, chopped
• salt to taste
• 2-3 tbsp. coriander leaves, chopped
• few slit green chilies to garnish (opt)

          Heat ghee in a pan and temper with the cumin seeds and green chilies. Sauté for a few seconds. 

          Then add the rice and salt to taste. Sauté for 2 minutes on a low to medium flame.

          When done, switch off the flame and add some chopped coriander leaves.

          Garnish with slit chilies and a sprig of coriander leaf. Serve with any side dish of your choice.

               Heat ghee in a pan & temper with the cumin seeds & green chilies. 

                          Sauté for a few seconds. 

                                 Then add the rice & salt to taste. Sauté for 2 minutes.

                                 When done, switch off the flame & add coriander leaves.

                                 Garnish with slit chilies and a sprig of coriander leaf. 

                     Serve with any side dish of your choice.

Chukauni (Nepali Yoghurt Potato Salad / Raita)

 

          Chukauni is a Nepali style raita or salad prepared with yoghurt, boiled potatoes, sliced onion, green chilies, coriander leaves and few basic seasonings. This appetizing dip is then tempered with few fenugreek seeds, red chilies and mustard seeds in mustard oil. This takes this dish to a next level. However, the main highlight of this yummy preparation is the addition of some roasted and powdered sesame seeds. 

               Chukauni, which is tangy, creamy and spicy is a very popular dish from the Palpa region in Nepal. It is served with steamed rice, chapatti, batuk or sel roti. It can be enjoyed either warm or cold. So check out the step by step pictorial recipe to prepare this simple, yet comforting dish. 

Ingredients - 

• 1 cup yoghurt
• 1/4 cup water or as required
• 1 medium size potato, boiled & cubed
• 1 onion. sliced
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped
• 2 tbsp. sesame seeds, dry roasted & ground
• 1 tsp. roasted cumin powder
• salt to taste
• 1/2 tsp. red chili powder
• 1 tsp. lime juice

Tempering - 

• 2 tbsp. mustard oil
• 1-2 dry red chilies
• 1/4 tsp. fenugreek seeds
• 1 tsp. mustard seeds
• 1/4 tsp. turmeric powder

          In a bowl, take yoghurt, water, salt to taste and lime juice. Whisk for a smooth texture. 

          To it add roasted sesame powder, roasted cumin powder and red chili powder. Give it a stir. 

          Then add the boiled and cubed potato, sliced onion, chopped chilies and chopped coriander leaves. Mix well. 

          Heat oil in a small pan and temper with fenugreek seeds. dry red chilies and mustard seeds.

          After it stops spluttering, switch off the flame and add the turmeric powder. 

          Give it a stir and immediately pour this tempering over the prepared Chukauni. 

          Serve this amazing Nepali raita with steamed rice, chapatti, batuk or sel roti.

                       In a bowl, take yoghurt, water, salt & lime juice. Whisk for a smooth texture.

                        Add roasted sesame powder, roasted cumin powder & red chili powder. 

                        Give it a stir. 

 
                           Add the boiled & cubed potato, sliced onion, chopped chilies and

                           chopped coriander leaves. 

                                  Mix well. 

                        Heat oil in a small pan & temper with fenugreek seeds. dry red chilies

                        & mustard seeds. After it stops spluttering, switch off the flame and

                        add the turmeric powder.  Give it a stir.   

           

                              Immediately pour this tempering over the prepared Chukauni. 

                 Serve this amazing Nepali raita with steamed rice, chapatti, batuk or sel roti.